Food (Control of Quality) (Food Additives) Regulations, 1998 (G.N. No. 370 of 1998)

Citation Apphca 1"10 and scope lnterpre tation Food [Control of QI/ality) (Food Additives] (itl\II(""'~~1 Not u l Nil ..UlI puhhvhcd on I'I/I,/"IS THE FOOD (CONTROL OF QUALITY) ACT. llJ7S (No. III or JInx) REGULATIONS Made under section 16(1) (J1Il1 (2) (a) (h) td) te) TilL FOOO ICONTROI. OF OliALlI'Y) (~()OO AOOIT/V..... , IHcil 'IA nONS. IWH 1. These Regulations may be cited as the Food (Control of Quality) (Food Additives) Regulations. 1999. 2. These Regulations shall apply to all areas in which the Act applies and shall affect all types of foods whether imported or locally manufac tured. 3. In these Regulations unless the context otherwise requires "Act" means the Food (Control of Quality) Act 197X; "acid" means substance which impart tertness to foods or lowers the pH of the medium; "anticaking agent" means substances which reduce the tendency of indi vidual particles of a foods stuff to adhere to one another: "antioxidants" means substances which prevent or retard the exidation processes in foods: "antioxidant synergist" means substances which enhance or facilitate prevention or retardation of oxidation in foods when in combination with antioxidants: "buffering agents" means substances which control the pH·of foodstuff: "carrier solvents" means substances used to dissolve. dilute. disperse or otherwise physically modify a food additive without altering its technological function in order to facilitate its handling. application or use; "emulsifiers" means substances used to make it possible to form or maintain a hornogenous mixture of two or more immiscible phases sueh as oil and water in foodstuff; "emulsifying salts" means substances which convert proteins contained in cheese into a dispersed form and thereby bring about homogenous distribution of fat and other components; "enzymes" means substances which are protein in nature produced by living cells to act as biocatalysts in food processing; "food additive" means any substance not normally consumed as foo<4 by itself and not normally used as typical ingredient of food whether or not it has nutritive value. the intentional addition of which to food for technology including organoleptic purpose in the manufacturing process. transport preparation. treatment packing. packaging. or hold ing of such food result. or may be reasonably expected to result directly or in its b}' products becoming a component of or otherwise affecting 670 Food (Control of Quality) (Food Additives) G.N. No ./711 tcontd.} the characteristics of such food. The term docs not include contarrun ants or substances used to food for maintaining or improving nutri tional qualities; "food colour" means substances used to improve or modify colour of food products and includes natural and artificial colour; "flovour enhancers" moons substances which enhance the inherent taste, or odour of foodstuff; •~ling agents" me~s substances which give foodstuff texture through formation of a gel; "natural flavours" means substances acceptable for human consumption which are obtained exclusively by physical processes from plants or animal raw materials either in their natural state or processed form; "nature identical flavouring substances" means substances which are chemically isolated from aromatic raw materials or obtained syntheti cally and which are chemically identical to SUbstances present in natural products intended for human consumption either processed or not; "preservatives" means substances which make it possible to maintain the physico-chemical state of foodstuff and includes substances which enable the maintenance of homogenous dispersion of two or more immiscible substances in a foodstuff and includes substances which stabilize, retain or intensify an existing colour of foodstuff; 4. No person shall sell food containing food additive unless that food additive is listed in the Schedule of these Regulations. 5. A request that a food additive be added to or a change made in the Schedule of these Regulations shall be accompanies by a submission to the Commission and shall include (a) a description of the food additive including its chemical name and the name under which it is proposed to he sold. method of its manufacture, chemical and physical properties. composition and specification; (b) a suggestion of the amount of the food additive proposed for use. and the purpose for which it is proposed. together with all directions. recommendations and suggestions for use; (c) date establishing that the food additive shall have the intended physical or other technical effect; (d) detailed reports of tests made to establish the safety of the food additive under the recommended conditions of use; (e) data '0 indicate the residues that may remain in or upon the finished food when the food additive is used in accordance with good manufacturing practice: (f) a proposed maximum limit for residues of the food additive in or upon the finished food; 671 Condi tion' for 'ale of food addi IIVl:' Conduion lor re quest to add or change food addi live Food (Control of Quality) (Food Additives) G.N. No. 370 [contd.] Approval to chllnge or addi tion in the Schedule PenaltY (g) specimens of the [abelling proposed for the food additive; and (h) a sample of the food additive in the Iorm in which it Ispropesed to be used tn foods, a sample of 'the active ingredient and, on request, a sample of food conta1ning the food additive. 6. The Commission shall inform in writing the person filing the sub mission of its decision to approve or disapprove t'he request for the addition or change in the Schedule. 7. Any person who contravenesany of these Regulations or who fails to comply with any notice or prohibition under -these Regulations is liable upon conviction to a fine not less than five hundred thousand shillings or to imprisonment for a term not exceeding three years or to both that fine and impri50nment. SCHEDl,1LE PERMISSIBLE FOOD ADDITIVE AND THEIR LEVELS OF USE IN FOODS 31N INSI EEC Add;/;\'t' I. 26(11 Acetic E.26U Acid. glacial. 2. 3301' Citric E.33O acid. Foodsinl Upon whk/l Iht' M,U;/IIlfnl1,,1"'/nf Additiv« ma.vbe IIIt'd lISt' (a) Pickled fungi. 211g1kg (b) Processed cheese/cheese .tOg/kg (c) Canned tomatoes. canned asparagus. can~d haby foods. C3nncd sardinesand ardine like products. pickle cucumbers, mungo chutney. edible fungilind fungus, productsIexcept pickled fungi) Bouillons and con semmes. canned mackerel aRdjack mackerel.mayo nnaiseby. Limited GMP (d) Tomato lOUUCC. chillisauce, k~tchup', Limitetl hyGMP (u) Quick fruzen fishl'tri.cks(fish f1nscn 0 and fishportions. Quid frozen hlllcksof ti!lh. Otlel.mincedfISh ftcshand mixturesof fis~ 1\1Iet and minced ftshflesh. I~/kg (h) Edihle fun!!1 and funguc.\ products. Limited hyGMP (c) Cocoapowdersunddry cocoa-segsr millturn. cocoa nlb.l:OQ)ltdWll.C:OCOUm~... amicocoapI'nScake. ~glkl 672 Food (Control of Quality) (Food Additives) c:». No. 371J 110111<1.) SCHEDULE-('U'lId) SIN INSf EEC Additive Foods tn! Upon whuh th« Additive may hI' used Mut/1II1/111 (~I',>I o] U\f (d) Table olives. canned hahy foods 15g/kg. (e) Processed cereal-based 2S/g foods for infants and children un dry weight ha,,~ (f) Processed cheeses/cheese 4UgIkg prcporauons. (g) Processed tomato conce- To maintain pH level mrarcs. not above 4. 3 (h) Jams [Irutt preserves) and To m.unuun pH at jcllics , citrus marmalade a level between 2./l 'IOd3.5 (I) Pineapple 'Ul~ preserved Limited hy GMP cxclusrvely l?y phySical not permuted If ~ugar~ means. arc added (J) Canned patmuo. mango To maintain the pH chutney at a level nut above 4 h 10 heat puxteurizcd products only. (I.) ('annul frurt and fruil JUII"C. vhrirnp» and prawn~. c.umcd mushroom and uvpur.rgus , canned baby Iood , canned fishery products soil drink v. vquuvhcs. (Ordlil" &.-vrups. Limited bv G MP 3. 297/ £:2\}7 Furnanc acid. Jams (Fruu preserves l and jellies. citrus marmalade. 3g/l1!!: to maintain pH pH between 2 IIand 3S 4. 575/ Glucone E.2Y7 s-Iacrone S 2%/ DL-Mahc E.2% acid Luncheon meat. cooked cured chopped me ••1 (a l Propocesse d tomato concentrates. (h) Jarns tfruu prescrvcvj und jelhes. citrus marmalade (c) Conceutrated pmcapple juice With preservatives. (d) Canned fruit and trull Juices fruit nectars. mayonnaise. (e) Dry beverage mixes 3g/l1g To maintain the pH at a level nOI above 4 3 romaintain pH between V'I and 3.5 Lrmrtcd hy Gfvl]". Limited hy GMP limited hi GMP. Food (Control of Quality) (Food Additives) (j.N. No..170 (contd.] SCHEDULE-Iconld,} SIN (NSf FoudJ ill/Upon which the Muxinunn lvvel o} EEe Addttivc Add//II'" /IIt/)" be ",e</ It\(' 6. 3J&' Phosphoric (a) Edible fach and oils O.Igfkg. E 338 acid (ortho (b) Canned shrimps and prawns. OX5g1kg. phosphoric (c) Cocoa powders and dry acid). cocoa-super mixtures. cocoa muss and cocoa press cake, (I,ngl! 7. L(+)- (a) Bouillons and consommes. ().~5g1kg E.334 tartraric (h) Jams (fruit preserves) 3g1kg.to acid and jelhes, citrus marmalade. maintain the pH between 2.1l and 35. (c) Cocoa powder, and dry Sglkg cocoa-sugar mixtures. cocoa nih and cocoa dust. ANT-CAKING AGENTS (d) Mayonnaise. (e) Processed tornato conce ntratcs, (f) Canned palmito (g) Canned tomatoes. canned asparagus, canned pears. canned strawberries. canned chestnus and chestnut. puree. mIIr~<lrine. (h) Sofl drink'( To maintain the pH at a level not above 4:1 To maintain pH ut a level not above 46 in heat pasteurized produces only. limited by GMP Limited oy GMP R 559/ E559 Y 556J E556 Aluminium silicate (Kaolin)" Calcium aluminium silicate. (a) Milk powders. (b) Cream powders (it t I'owdcr"d 'u).:ar (kill).: sugar). powdered dextrose (tcing dcxtrose]. (0) Food grade salt. (c) Dry beverage mixes 109/kg Iglkg 15g1kg 20glkg 15g1kg 10. 170 Calcium EI70 Carbonate (Chalk). II. 552/ Calcium E.552 si.licatc. Food glade salt. (a) Cream powder, (b) Milk powders. (c) Powdered dextrose 674 2Ug/kg Ig/kg 1011/"~ 15g1kg, Food (Control of Quality) (Food Additives) SCHEDULE-(umtd.) <J.N. No. 370 (contd.) SIN INSI Food, inlUI'0" whuh thr Maximum icvct of ££c Additive A dditive mal' he used lise 12. 5041 Magnesium (a) Cream powders. Ig/kg. E,504 carbonate. (b) Milk powders. 109/kg. (c) Powdered dexctrose , lSg/kg powdered sugar (d) Food grade salt. (e) Cocoa powders and dry cocoa-sugar mixture. 50g/kg. 13, 5301 Magnesium (a) Cream powders. Ig/kg. E.530 oxide. (b) Milk powders, 109/kg, (c) Food gradc salt, 20g/kg. 14. 5531 Magnesium (a) Cream powders Iglkg. E.553a silicate (b) Milk powders. IOglkg. (c) Powdered dextrose, powdered sugar. 15g/kg. (d) Food grade salt. 20g/kg. 15 4701 SaJ1.gf (a) Powdered dcstrose , pow- 15l!1kg. E,470 fatty (b) Bouillons and consommes. (5g1kg acids (c) Food grade salt. 200g/kg. 16, 551/ Silicaon (a) Cream powders. Ig/kg. E.551 dioxide (b) Mitk powders. 109/kg. (amorphouse) (c) Powdered dextrose. powdered sugar. lSg/kg. (d) Cocoa powders and dry cocoa-sugar mixtures. 109/kg. (e) Bouillons and consommes. 15gikg. (f) Food grade salt. 2OOg/kg. (g) Flakes, granules and powder of potatoes, root vegetables and products thereof. 5g/kg. (h) Dry beverage mixes 15g/kg. (i) Dry mixes for the preparation of soups and powder seaso nings. 20ll/kg. 17. 554/ Sodium (a) Food grade salt. 20g/kg E.554 alumunimum (b) Cream powder: 191kg. silicate. (c) Milkpowders. 10000g· (d) Cocoa powders and dry cocoa-sugar mixtures, 109/kg. ANTI-OXIDANTS 18. 3001 Ascorbic (a) Follow up formula for E.300 acid babies. {l.03glkg (b) Ouiek frozen french fried potatoes O.lg1kg. (c) Canned apple sauce. O.15g1kg. (d) Tabled olives. canned mangoes, mango chutney. O.3Wkg 675 Food (Control of Quality) (Food Additives) snfCDULE-(contd.} SIN INSI EEC Additive Foodsin!Upon which Ih~ Additivemay be used Maximum It",of u.st (e) Wheat flour canned palm'to canned chestnuts and canned chestrut purees. (f) Minarine. O.3glkg. O.3g/kg orthe fat content (g) Sweetened concentrated fruit juices. fruit nectars, vinegar squashes and cordials. ' (h) Cannedfruit~tail.jams (fruit preserves) and jeOies. cirtrus marmale, canned corned beef. canned baby food. mayonnaise; pro cessed cereal-based foods for infants and childre». (i) Luncnecnmear.cooked cured chopped meat. cooked cured pork shoulder. cooked cured ham. tn.Canoed peaches. (k) CanDe~hropical fruit salad. (I) Blackcurranijam,quick frozen peaches. (m) bouillonsandoonsommes. quick froren fishstids and fish sticks and fishportions. quick frozen blocks of fish fiHet. minced filhOesh. (n) Edible fungi and fungus products. Apricot. peach and pear nectars, Quict· frozen strawberriers. ca nend mushrooms. canned asparagus. concentrated applejuice. roncentrated !!inea.mle juice. . O.4g/1tg. O.5g/1tg. O.5g/kg. O.55z1kg. O.7g1kg. O.75I1tg. Ig/kg. Limited '?!GMP. O.5attg· o.~ (a) Infant formula. 0.01&11 of the ready to-drinlt ft'Oduct. (b) Followupformulaforbabiea. O.05sfkg (c) Cannedbllbyfoods. O.2g/kg processed cereal-based ofthe fat content. foodsfor infants. and children. (d) Margarine. (e) Edible flttsand oils. spe cified vcaetable fat product. specified animal fat product mayonnaise. (f) Quick(rozen fish sticks and fishporuoes, Quickfroze nblock of ftsh IWet. minced fishflesh. 19. 304/ Asrorbyl E.304 palmitate 676 Food [Comrol of Quality) (Food Additives) (I. N. No. 370 iconul.} SCHEDULE-(('IIIIII!. } SIN INSI E£C Adduiv« FOI/{{, 1111 UPO/l ...II;(·h111(' Adtlili"t,tnuv /k'/I.\('d Maximum /1'1'1'1 of us« 20. JlISI E.30S 21. 3201 E.320 22, 3211 E.321 23. JlW E.310 24. lOiI E.JlII Ascorby stearate BlJlyllinted Hydrnxyllni sole (BHA) Burylated hydroxyto lucne (ORT) Propyl gallale Sodium ascorbate Some products and levelsof U8C as provide fOIascorby) palmi tate with the exception Ihat Ascorby) fOTmul~ cunnedhl!,by fnuds or Ilr(~cSt>cd cereal n;.,,·ti foods tor mfants an" chitdren. (a) Mayonn... ise. (b) Margunne, minarine .t.-dible· fats and oils fats and oils exctudlil8butter oil and anyhdrpus ~ilkfat.apecified \lcgetlfhlcfat product spe cificd animal fael product. (c) BUllcroilliRdanhdrous miliat. (d) Edible seed oils IIDdkernel oils, lard, rendered porktat, Edible IllRow premier jus. (e) Yeasts. (f) Cilrus nectars. (g) Soft drinks and citrus. (h) Essential oils. (a) Mayonnllise. (b) €diblefals and oils but e"c1udiilgbutteroil lind lInydroWimilkflit. marga rine. miriarine. specified vegereble (Ill product, spe cifiedanimal fat product. All fats and oithsJed undef Butylanted hydroxy lInisoie (BHA) (a) Follow up formula (b) Canncdcbcstnus and canned chestnuts and ca nned chestnut puree. Wheat Rour. (e) Canned corned beef, canend baby foods. processed cereal-based foods for in fanls andchiJdreft. (d) Luncheon meat. cooked cured chopped meat, ooekedcuredpork sho ulder. cooked cured ham. (e) BoUillonSllndconsommes. 677 1I.14gtkg O.17Sg)kg O.2glKg O.2g1kg O.Iglkg (dry yeast) O.OO5~ O.OO5llll:>consumed. O.06gIkg O.075g1kg O.lgIq ()'o5gf1lB O.3g(kg expressed asascorbic acid O.Sg/kg expressed as ascorbicacid. O.5g1lg expresse as ascorbic acid IJl'kgonaready to to eIltbases. Food (Control of Quality) (Food Additives) C.N. No. 370 (conul.) SCHEDULE-(I·tlnll/.) SIN INS/ Foodsinillpon which the Muximumlevc! (j, EEe Additive At/Writ'!'hilly he used IISf (f) Quick frozen lobsters. quick Ig/k$ expressed Ill; frozen fillcis of ocean perch. ascrobic acid cod and haddock.Jlatfish, hake. quick frozen blocks drfish fille~minced fish Ilesh. quick frozen fish sticksand~sh portions 2~. 3161 Sodium Luncheon meat, cooked cured O.5gfkgexpressed E.3Hi Erythorbate pork shoulder. cooked cured as ascrobic acid 'harm. cooked cured choped meal. 26. 319 Tertiary Edible facts and oils. low erucid E.JI6 butylhydro acidrapssedoil, Edible Palm Oil. quinone specified vegcU!!:i1c Cat product. (l.t2f/kg.(TBHQ) specified :mim<ll fat product. 27. 307/ Atphstoco- (a) lnfsntformula. O.Olglkgon a ready E.307 phero/ to cat basis. (ll) Canned bat'y foods and O.2g1kg proces~ cereal-based on aready foods for infants and to cat basis children. (c) Edible fats andoils, margarine. LimitedbyGMP. (d) Essential Oils. zs. 3(J6! Tocopherol Edible fillS and oils. margarine. Limited by GMP E.306 concentrates ANTIOXIDANT SYNERGISTS 29: 3301 Citric acid Minarinc. Edible fats and nils, E.330 edible seed oils and kernel oils, lard. Renderedpork fat. premier jus, Edible tillow. Limited by GMP 30. 326/ E.326 3L 3251 E.325 32. 3311 E.33l 33. Potasium lactate Sodium lactate Sodium citrates Margarine Margarine Margarine Mmarinc and the edible fats·a"doi~ljlitedabove for citric acid Ethylacetate Essences and flavours 67B LimitedbyGMP LimitedbyGMP Limited by limilcdby GMP Food (Control of Quality) (Food Additives! SCHEDULE-(c'O/II.'.) G. N. No. 370 tcontd.} SIN INS/ Foods intUpon which tiu: Maximl/m ""'('1 oj 1:'EC Additiv« Additive mav h,. Ii\('tl use 34. 'Elhylulcllhol Essences lind flavuurs limitcd hy GMf> 35. 422/ Glycerol (a) COllage chcc..sc slkg of the creaming E.422 (Glycerine) mixture (b) Dat~ Llmitl:d by GMP (c) Essences and flavours limilcll hy GMP 36. 152U Propylene Colours. emulsifiers. antioxi- Iglkl: in the food stuff glycol (meth- dants Enzymes. flavours. ylglycol) 37. 472a1 Acetic and (a) Edible fats and oils 2Ug/kg E.472a Iatty acid (h) Mar&arinc Hlt.!/kg esters of (c) Chocolate and confectionery Limilelj hy GMP glycere! 311. 544 Calcium Processed cheeses. processed ~glkg total pho polypho- cheese preparations sphatcs calculated sphate as phosphorous 39. 472c1 Citric and (u) Edible fats lind oils n.Iglkg E472c Fully acid esters of glycerol (h) Margarine lUg/kg 4(). 472e/ Diaeetyl (a1. Bakery margarine 6glkg E.472c tusrtaric & (b) Bread and hak~ryproducts 3g.1kg Fally Acid (c) Flour confectionery and Esters of cuke mixes foglk ~ of nour Glycerol (d) Cream powders 41. :H9h Disodium (a) Processed cheese prepara hydrogen lions 9g.kg phosphate (.tl)Quick frozen lish slicks and fish portions (c) Minarine Limited hy GMP 42. 472/ Lactic and Margarine lOglkg C472b Fatty acid Esters of Glycerol 4]. 312/ Lecithin (a) Wheat flour 2g1kg E..'22 (h) Milk powder. cream powder 5g1kg in instant powder only (c) Infant rormula.l·anneJ huhy fuuo. follow up formula 5glkj! hI) Cottage eh'es~.QUick fro len fish sticks and /ish por tions ~glkg 67~ G.N. No. 370 (coltld.) Food (Control of Quality) (Food Additives) SIN INSI FtHJds iltlUfKJIf which fhe Maximum I~Hof EEC AddiJivt Additillt milY~ used use (e) CrealR SIlK' (f) Chocolate. compesite end filled chocolate Salkg of the acetone. irt~lubelcomponent of lecithin ~adin8 on the.t~o dlocolate (l5g1kJ) IOlalem'" fien) (a) Cocoa powders lind dry .5 -t 0alka of the acetone cccea-sugar mixtures. insolubel cOmponent' OOCXla rna" and cocoa press of lecithin (I Salk.) total cake. emulsifieD) (h) Cocoabutterconfecti· IOgIkgof the ecetone onery insoluble comPonent of lecithin (i) Processed cereal-based ISglkgon a dry weicht foods for infants and chi- hasis Idren. (j) Margurine. minerine, bo uillonsanll limi1ed hy GMP 44. 47\/ Monoaud (a) Cream powders. milk 2.5g1kgin instant E.471 digly powder. powder only. cerides. (b) Caneed baby food. I.glltg. (c) lnfant formular. follow up formula for bables. 4g1kg. (d) Ouickfrozcn filh sticks and fish portions. ~8fkg. (f) Cocoa powders anddry cocoa-sugar mixtures. cho colate, composite and fi· lied chocolate. C'OCQa buuer confect ionery . cocoa mass anc cocoa press cake. IS8f~g. (g) Processed cereal-based O.OtSglkg on a dry foods for infan~ and children. weight basis. (h) Jallls(frui( preserves) anll Just to prevent jt.-Jlles. citrus marmalade. foamiag. (i) Margarine. minllriac. bo ulloes lind consommes. LimitedhyGMP. 45. 47~1 Polygly- (a) Margarine. ~tkg E.47.5 Esters o! (b) Minarine \ Ikg. FanYIIClds 46. 476/ Polyglycerol Minarine. margarine. composite Sglkg (in the:CllSC of E.476 Esters of & filled chocolate. cocoa butter chocolate products latcresteri- confectionery. 15g1kgtotal emulsifiers. fied Ricinoleic acid. Food (Control of Quality) (Food Additives) G.N. No. 370 (contd.) SCHEDULE-(contd.] SIN INSI EEC Additive 47. 452bl Potassium E.452 Polypho sphtate 4R. 477/ Propylene E.477 glycol esters or fatty acid 49. 5411 Sodium E.541 Phosphate. 50. 4741 Sucrogly E.474 ceridcs. 51. 473/ Sucrose E.473 esters of fatty acid ENZYMES 52. 111111 Emylasc 53. 1102 Glucose oxidase 54. Malt cor bohydrascs 55. 1101 Pretenses. 56. Rennet rLOVOURS Foods iI/I Upon which the A dditivc nwy he 1/.\'('(/ Processed cheeses, procesed cheese preparations. Margarine (a) Quick-Frozen fish sticks and fish portions. (b) processed cheeses, proce ssed cheese preparations. Margarine (a) Margarine. (h) Cocoa powder and dry cocoa-sugar mixtures. Wheat flour, Quick frozen fish sticks and fish portions. Mayonnaise. Processed cereal bused foods for infants and children. Whcat flour. Wheat flour. Maximum level o] 11.\"(" 9g/kg total phospha tes calucla ted as phosphorus. 20glkg. Ig/kg. 9g1kgtotal phasphates cal ucla ted as phosporus 109/kg. O.Olg/kg O.Olg/kg. Limited hy GMP. Limited hy (iMP. Limited By (iMP Limited hy GMP. Limited hy (iMP. 57. 5X. 59. Arlilicial flavoring Cinnamon tlavoaur Ethyl vanillin Minunnc, Boillon-, and Conso mmes, flavoured yoghurt and youghurt products heat treated after tcrmcntion. lames (fruit preserves) and jellies. (a) follow up formula (h) Canned babv food. proce ssed cereal based foods for infants and children. MH Limited hyGMP. O.05g/kg. O.07g/kgof the read to cat product. c.N. No. 370' tcontd.t Food (Control of Quality) (Food Additives) SCHEDULE-(contd. ) SIN (NS/ EEC Additive Foods in/Uponll"'!,." tlu: Adduivc 11/(/.1'be /1.1.,.,1 (c) Cocoa powders. dry COCO.I sugar mixtures chocolate composite and tilled choco late, cocoa mass lJ.I1d cocoa press cake. (d) Cream. M(/xillll/IIIII'I'('/o{ I/.\(' Limited by G~I'. 60. Mint flavour Canned pincuppel, canned grcun peas. jams (fruir prcscrves) and l irnited hy (iMP.jellies. 61. Natural Citrus fruit products l'g. citrus citrus fruit marmalade. Limited IlyGMt'. essences. 62. Natural (a) Chocolate, composite and In small quantities to flavours tilled choc. ilatc, cocoa mass and balance the flavour, and Natural cocoa press cake, except Ihose which identical would imitate natural flavouring chocolate or milk substances Ilavuurs. (h) Edible fats and oils, rna- LII11Ilell hv (il\1P 10 rc rginc. store Ilavour lost in pro l:essin,g. (e) Canned peaches.canned l-:rapefruit. canned apple sauce, qurck frozen peas. canned pears. canned tro pical fruit salad. canned fruit cocktail. canned rna ture processed peas, lunche on meal, cooked cured ham cooked cured pork shoulder, cooked cured chopped meal. minarinc .canncd appro icots. pickled cucumbers. Bouillons and concommcs, canned plums. Flavoured yoghout and yoghurt pro ducts heat treated after fer mentation .. Limited bv GMP. 63. Natural Follow up formula, canned pc fruit aches, canned pi{1capplccanned essences fruit cocktail. jams (fruit presc rvcs) and jellies. canned appri cots. Limited hyG~I'. M. Ouinine Soft drink-s, spirits and wines. O.lg/1 (hydro chloride/ surlphutc) . (IX:! Food (Control of QII((/;t.\') (Food Additives) (i ..,.,' .\"" . ./711 I("(}I tul, I SCHrDl:I.I:-lmlllc/. ) SIN INSI LU' (>5. Smoke flavours (natural solutions and their cxuactv) 1'",,", mlUpon whi r II III.. Additiv« 11/(1\' b.. //\l'c/ Canned sardines and surdinc Iikc products.cooked cured h.un.voukcd pork shoulder, canned mackerel and jack ma I:kerel. .11,1,'.1//11I//11/1'1"'/ o] 11\(' Limited hy (iMP. 11(>. Spin' oils and spice extracts (a) Canncd surdincs and va rdinc likc productv.cunncd mackerel and [uck mackerel. Limited hy (iMP. (h) Squashes. ketchups, piua (oppings. (>7. Vannilla (a) Jams (Iruu-, preserves} and extract jellies. Limned hy G:\<II'. (h) Canned baby foods. pro ccs-ed ccrcul-hascd foods for inf.mt and children, 1'0· lIow up Iumulu for habicv, (1"\:;1111. Lirnued hv G\1P. (1:) Bakery productv, icc cream. I.imill'd hy (iMP. (>X. Vanillin (n) Follow up formula for ha hies IUI:'!!/kg. (h) Canned hahy foods prove- 1I.1I7!!!kg "cd cereal bused foods for Ihc re"Jy local infants and children. products, (1:) Chocolate .cocou powder and dry cocoa-sugar nux turcv.cumpovitc a IIII tilled chocolate cocoa mass and 1'01.'0:1 press cuke . Limited hy (iMP. (d) Jam-, (fruit preserves) and jellies, erc;II11. I imJlnlhy(i\1P. 111.). 11~;'/ Calcium (a) Vinegar 5g/k!!. ['62.\ glulamale (h) Bouillons and convommcv. Illg/kg. 711. (,271 Disodium (a) Luncheon meat. l'(ll 'ked 1I.5g/kg [.6:11 ."-guanylate cured port shoulder. cooked Expressed as the acid cured chopped meal. <h' Bouillons and convonuncs. Limited I'\"(i\ll'. 71. l1.ll! Disodium (OIl Lunchcon mcut , l'l",k"d II.Sg/kg £-:.(,:11 5-inllsinalc cured port vhouklcr. cooked cxprcvscd a-, the al·id. cured chopped meat. (h) Bouillon-, and l·Ol1sommcs. Limited hy (j\II'. 72 11211/ Glutauuc Bouillons and COil" immc-, IOg!kg on iI rl'ady to cut E.h~() acid. bu-ic. 6X3 Food (Control of Quality) (Food Additives) C.M. No. 370 [contd.} SCHEDULE-(m,,'''. ) SIN INSI Foods intUpon whuh the Maximum lrvrl of EEl' Additive A ddiuve may be used use 73. 626/ Inosinic Bouillons and consommes. Limited by GMP. E.626 acid. 74. 6301 Inosinic Bouillons and consommes. Limited by GMP. E.621 acid. SIN INSI EEC Additive Foods inlUpon which the Additive may be used Maximum level of '4S/' 75. 622/ E.621 76. 6211 E.621 Mono Potassium L-glutamate. Mono-sodium L-glutamate (a) Vinegar. (b) Bouillons and consommes. Quick frozen fish sticks and fish portions. (a) Canned crab meat. (b) Cooked curred ham. cooked cured pork shoulder. (c) Mayonnaise. cooked cured chopped meat. luncheon meat. luncheon meat. vencgar. (d) Bouillons and consommes (e) Canned green peas. canend green beans. canned sweet com. canned mushrooms. Limited by GMP 1Og/kgon a ready to cat basis. Limited by GMP. O.5/kg 2g1kg expcrcsscd as glutamic acid. 5g1kg expressed as glutamic acid. 109/kg on a ready to cat basis. FOODCOLOURS 77. 160bl E.l60b Annatto (a) Mayonnaise. (b) Margarine, Minarine. Edi ble fats and oils. quick frozen fish sticks and fish po rtions. (c) Boullons and consommes (d) Pickled cucumbers (e) Flavoured and unflavoured processed cheese. (f) Processed cheese prepara tions. Butter and whey bu butter. (g) Edible ices, decorations and coatings. 684 O.Olglkg caluclated as Bixin. O.02g1kg calculated as total bixin or norbixin. 0.15g1kg on a read toet basis 0.3g1kg. 0.3g1kg· Limited by GMP. 0.02g1kg Food (Control of Quality) (Food Additives) SCHEDULE-(mllld. ) Ci.N No. 370 (conul.) SIN INSI Foods in] UPO/l ...hich the Maximum level of EEC Additive Addiuvc may be used lise (h) Fine bakery wares. liqueurs O-.01g1kgormgll as including fortified beverages appropriate. with less than 15% alcohol by volume. 71l. 16Oe/ B-Apo-8 (a) Vegetable. animal fats. 0.025g/kg E.I6Oe carotcnal (b) Mayonnaise. O.Ig/kg (c) Jams (fruit preserves) and jellies. O.2g/kg (d) Bouillons and consommes. O.2g1kgon a ready to cat basis. (e) Edible seed oils and kernel oils. O.02g/kg on a ready to eath basis. (f) MJrgarin e. Limited bvGMP. 79. l6Of/ Bsapo-S Same products as shown above Same levels of use as for E.160f carotcnoic for X·earotenal. Bo;ll')o·llcarotenal. acidand ethyl esters. 80. 122/ Azorubine (a) Flavoured yoghurt and yo- O.057g/kg (from flavo E.122 (carmois.nc) ghurt products heattreated uring substances as a after fermentation. result of carryover). (b) Decorations and coatings. sauces. seasonings (c.g. curry powder). pickles. re lishcs, cutncy O.5g1kg (c) Edible ices. desserts inclu ding flavoured milk products. O.15g/kg (d) Flavoured processed cheese. smoked fish. meat and fish anaoloques based on vege table proteins. O.lglkg Ill. 162/ Beet root (a) Mayonnaise Ionly with to E.162 Red. mato) 0.5g1kg (b) Vegetable in vinegar, brine or oil (excluding olives). (c) Fruit-flavoured breakfast cereals. 0.2g1kg (d) Jams.jellies and marmalade Limited by GMP. (e) Foodstuffs listed against LimitedbyGMP. (f) To (j) for Brilliant Blue FCF (E.133) (sec serila No. 83). X2. 151/ Brilliant Flavoured yoghurt and yoghurt 0.012g/kg E.151 black PN products heat-treated after fer- (Irorn flavouring sub (or RN) mentation. stances as result of cu rrvovcr] 83. 133/ Brilliant (a) Canned green peas. O.Ig/kg. E.133 RlueFCF. (I» Canned apple sources, ca nned mature processed be ans. jams fruit preserves) and jellies. O.2g/kg 685 I-il(}([ ( 'ontrol of (J1li/!lIr) (Food Additives] c: V N" .i711 (nllllri.) SCI II· DU I.F·--f'wild I VS /:\'\1 IJ( Aihlrnv« !'""d., /II11f/"'" 111/;,11 lilt' ,'dc/II/I"'lIltl\' ht' usr«! ;\/0,1/111111111"1'('/ o] 11\(' (c) Pickled cucumbers. (d) Nou-ulcoholic flavoured drinks (c) Jams (fruit preserves and jellies.l·anJles. tim' hakcrv wares (c.g biscuits, cukcv). (f) Spirituous beverage- .....incs. Contcctionery. fish roe, lUg/kg 1I.2g/kg O,2g/1 O~g/kg. lW. It,ll! In)g Cunthuxunthin (a) Specified wgl'lahk or ;'111 mal Iat product. (h) Canned vhirimps or praw ns. pioduct- only. (d) Bourllons and conscmmc. (c) Margunnc (f) Edible fats and oib, 1I.112~>.:i"\! o.1I.1gikg'in heat treated O,lIJg/k!! Limited hy GMI'. 11112:"g/"g Limited hy (iMP (Ug/kg, Limited by (iMP. Limited bv GMP. lI,O:"g!kg lJ.\ :"g/kg (trum tlavo uring subvt.mcc-, as a re sult ofcurryovcr ). lI,2g/kg (a) Fl.rvourcd yoghurt a Ill!yll ghurt product-, heat treated after Icrrncnuuiou. (h) Jam' (Inut preserves) and lelhes (e) Pickled cucumbers. (J) Canned mushrooms. (e) ('il rlls mann.rl.ulc. l3ouillolls and consommes. vencgur (malt vincgur onlv). Quick frozen ti,h slil'ks allli ti-h po· rtions. (f) Squavhcs. cordials. (!!) S,'f1 drink-, and conccntru les lor the prepartion of S\'f1 drinks lJ 1I:"\!/k\! as consumed (h) hh'J'lull\ Ii,ted agamsl (d) to (i) lor Brilliant Blue FCF (E. 1.1.\)AC (sCl' serial No. XJ) Caramel colour (plan) X5 150a E.ISOa X6. ISOh E1511h Caramel colour Foodstuffs listed against (d) to (j) Limited by <iMP. (caustic sulfite). for Briliant Blue (see Blue Fer (F I ~J Serial No. R.1) Caramel colour (a) (Ammonia) 87. ISOc! El:"Oc Flavoured youghurl and yo ghurt products hear treated after fermentation. (h) Mavonnaise. (c) FOl;dstuffs listed against (d) to (i) for Brillian Blue FCF (E.13.1) AC (see serial No.R.1). II. lrglkg(frnm flavou ring substances as a re sult of carryover). 1I.Sglkg Limited by GMP. Food (Control of Quality) (Food Additives) G. N. N" . ./711 iconul.} SCHEDUI.E-(co"ld.) SIN INSI EEC A"dll/1:" """lllis in! Upon which th.. Additive muy be used Maximum lcvrl cn 'Ut' 88. 150cl E150d Caramel colour (a) Flavoured youghurt and yo (Ammonia sui- ghurt products heat treated fite). after fermentation. (b) Jarnsffruit preservesj and jellies. (c) Pickled cucumbers. (d) Vinegar. (e) Citrus marmalade. (f) Bouillons and consommes. (g) Canned mushrooms. (h) Foodstuffs listed against (c) to (i) for Brilliant. Blue FCF(E.133) (sec serial No.H3).. O.15g/kg (from flavou ring substances as a re sult of carry over. lUg/kg. II.3g/kg. l g/kg. U.OOI5g/kg. 3g/kg on a ready to cat. basis. Limited by GMP. LimitedbyGMP. 89. 160aI Carotenes (a) Edible fats and oils. marga- O.025g.kg. EI60a (mixed carotes rine, specified vegerabel or and B-carotene animal fat product. (b) Canned green peas. canned O.Ig/kg. mangoes. mayonnaise. Quik frozen fish Slicks & fish por tions. (c) Bouillons and consommes. O.2g1kgon a ready to eat basis. (d) Cheeses. O.6g/kg. (e) BUller and whey butter, pro- Limited by GMP. cessed cheese preparations. (f) Jams (fruit preserves) and Limited hyGMP. jellies. (g) Pickled cucumbers. O.Jg/kg. 90. 1401 Chlorophlls (a) Jams (fruit preserves) and O.2g/kg. E140 jellies. (b) Mayonnaise. O.Sg/kg. (c) Processed cheese. extra hard Limited by GMP. grating cheeses. preparations. (d) Foodstuffs listed against (d) LimitedbyGMP. to (j) for Brilliant Blue FCF (E.133) (see serial No.H3). 91. 1411 Chlo'to- ,.w (a) Pickled cucumbers. O.3g/kg. E141 phyll copper.co- (b) Boillonsandconsommes. O.4g/kg. on a ready to mplexes. eat basis. (c) Blue-veined cheese. extra LimiledbyGMP. hard granting cheese. proce ssed cheese (Processed cheese) preparations. (d) Foodstuffs listed against Limited by GMP. (c) to (i) for Brilliant Blue FCF(E.133) (see serial No. 83). 687 (i N. No . .1711 tcontd.] Food (Control of Quality) (Food Addittves) SE'HEDULE-(lIJ11ld. } SIN tNSI EEC 92, 1211/ E120 93. 100/ EIOO 93. 100/ ElOO 94. 127/ Additive Ctochineal and carminic acid (carmines) Curcumin Curcumin Erythrosine Food» 1/11 Upon which II!(' Additivemav he I/.\'('(} (a) Flavoured youghurt and yoghurt products heat trca ted after fermentation. (b) Foodstuffs listed against (d) to U) for Brilliant Blue FCF (E.133)(seeseriaINo.83). (a) Edible fats and oils, minarine total curcumin. (b) Bouillons and consommes. (c) Mayonnaise (d) Butter and whey butter, pro cessed cheese, margarine, processed cheese prepara tions, Jams (fruit preserves) and jellies. (a) Edible fats and oils. minarine (h) Bouillons and consommes. (c) Mayonnaise (d) Butter and whey butter, processed cheese, margarine. processed cheese prepara tions, Jams (fruit preserves) and jellies. (a) Luncheon meat. (h) Flavoured voughurt and yougnurt prouucc heal trca 'leuafter fcrmeniion. (c) Canned shrimps or prawns. (d) Quick frozen shrimps or prawns. (e) Canned apple sauce, canned pears, jams (fruit preserves) (f) Canned raspberries. canned strawberries, canned plums (in red or purple plums only). (g) Canned fruit cocktail, canned tropical fruit cocktail Maximum lcvel o] /I\(' 11.02g1kg. (from flavouring substa stances as a result of carryover), Respective levels as for Brilliant Blue FCF. O.0005g1kgcalculated as total curcumin. O.05g1kgon a ready to cat basis. O.lg/kg. Limited by GMP. O.OOO5g1kg. calculatedas total curcumin. O.05g/kg on a ready to eat basis. O.lglkg. Limited hy G MP. O.OI5g/kg to replace loss of colour for the product with biners only. 1l.027g1kg(from flavou ring substances as a re sult of carryover). O.03g/kg. O.03g1kgin heat treated productsonly. (J.(}3.glkgin heat treated products only. O.3g1kg. Limited by GMP (to colour the cherries), Food (Control of Quality) (Food Additives) G. ,'Ii. No. 370 (cvl/td.) SCHEDULE-(eo",d.) SIN INSI LE(' Additive Foods inlUpon which the Additive may be used Maximum level of UJi' 95. 143/ EI43 96. 132/ EI32 97. 1721 Eln 98. 124/ E 124 99. 101/ E 110 East Green FCF Indigotine Iron ixides (Red, Yellow) Ponceau4R Riboflavin (a) Citrus marmalade. (b) Canned apple sauce, canned pears. Jams (fruit preserves) and jellies, canned mature processed peas. (a) Flavoured yoghurt and yo ghurt products heat treated after fermentation. (b) Canned apple sauce, Jams (fruit preserves) and jellies. (c) Foodstuffs listed against (d) to (j) for Brilliant Blue (E 133) (sec serial No. 83) (a) Foodstuffs listed against (d) to (j) for Brilliant Blue FCF (E 133) (see serial No. 83). (a) Canned shrimps or prawns, Quick frozen shrimps or prawns (in heat treated pro ducts only). (b) Flavoured yoghurt and yo ghurt products heat treated after fermentation. (c) Canned apples sauce. Jams (fruit preserves) andjellies. (d) Canned raspberries, canned strawberries, canned plums (in red or purple plums only). (e) Beverages, sauces, ketchups. (a) Bouillons and consommes. (b) Pickled cucumbers (c) Processed cheeses. processed cheese preparations. (d) Foodstuffs listed against (d) to (j) for Brilliant Blue FCF (E 133) (sec serial No. 83). O.lg/kg. O.2g/kg. O.OOO6g. (from tlavouring sub stances as a result of carryover). 0.2g/kg. Respective levels as for Brilliant. Limited by GMP. 0.03g/kg. O.04Rg/kg(from flavou ring substances as result of carryover). (O.2g!kg. lUg/kg. 0.05glkg. O. 2g/kg on a ready to eat basis. U.3g/kg. Limited by GMP. Limited by G MP. 100. 110/ E 110 Sunset yellow FCF (a) Flavoured yoghurt and yoghu- O.Ul2g/kg (from flavou r! products heat treated after ring substances as result fermentation. of carryover). (b) Canned shrimps or prawns. O.03g/kg. (c) Mayonnaise. O.Ig!kg. (d) Cityrus marmalade. U.2g/kg. 689 Foot! (Control of Quality) (Food Additives) c: N, .vo, .I7() (('(II/Il/.) SOIEDULE-(nJIIld.) SI,\' INSI FIC Additive 101. 121bl Lutein E Ilfllh PRESERVA1'1YES "-00.1." iI/I UPOI/ whicl: III" Additive 1//(1)' /"'II.H't! (c) Canned apple sauce. jams (fruit preserves) and jellies. (f) Pickled cucumbers, (g) Soft drinks and concentrates for the preparation of soft drink. (a) Mayonnaise. Jams (fruit pre serves). Jellies and marmal ade. (h) Foodstuffs listed against (d) to U) for Brilliant Blue FCF (E 133)(5eescriaINo.83). Maximum lcvct of It.\(' u.z.g/kg, lUg/kg. O.05glkg as consumed. lUg/kg. Respective levels as for Brilliant reF. 102. 2101 103. 2131 E213 Benzoic Calcium benxoate (a) Jams (fruit preserves) and 1g/kg. jellies. marmalade. Pickles, suft drinks. concentrates. mar gannc, minarine , table olives. (h) Tomato sauce. tomato concc- Ig/kg. ntrates, chilli sauce. fruit squashes, concentrated pinea pple juice with preservatives (for manufacturing use only). (a) Concentrated pineapple juice Ig/kg. with preservatives :for manu facturing use only). 104. 2271 E227 105. 2M21 E292 106. 2031 E203 107. 2901 E 290 Calciumbisu ltite. Calcium propionate Calcium sorbate Carbon dio xide (a) Jams (fruit preserves) and jellies. Processed cheeses, processed chese preparations, bakery products. (a)Margarine. (b) Concentrated pineapple juice with preservatives (for manu facturing usc only). (c) Minarine (a) Carbonated soft drinks. carbonated wines. beer. (h) Apple juice. concentrated apple juice, concentrated grape juice, Black currant juice, concentrated black currant juice. 690 O.2g/kg. 3g1kg. Iglkg. 19/kg. 2g/kg. LimitedbyGMP. Food (Control of Qualitv) (Food Additives) (i.N SII . .1711 t «.mtd.! SCHFl>l 'I.E-full/ttl.) SIV 1,""'.\'1 t.t.c ios. 21..1 E214 l()i}. 21RI E:!lll 110. JOJI E303 111. 212/ E212 112.221l1 E:!2!\ 113. 2241 E224 114. 254/ E252 Additive Ethyl Ps-bydroxy benzoate methyl Pvhydroxy benzoate Potassium ascorbate. Potassium benzoate Potassium hisulfite Potassium mCI,thiltite Potassium nitrate. Food» 11111 '11111/ II luch IIII' .'1./tI;IIlI' II/ay 111'used (a) ~1anl:( I chut ncv (h) Jam~(fruilpreserves) and jellies. (a) !\.1angoehulncy. (h) Jams tfruit prescrves t and jellies. (a) Wheut tlour. (h) Canned hady foods processed cereal-based foods for infants and children. (c) Quick frozen labsters. Quick frozen fillets of occn perch, cod and haddock. hake.llul fish. and quick frozen fish Slicks and lish portions. (a) Mango chutney. (b) Mayonnaise. margarine rninarine , Table olives, pi ckles. concentrated pineapple juice with preservatives (for manufacturing lise only). (c) Quick frozen fish sticks and fish port ions. (a) Quick frozen french-fried potatoes. (h) Quick frozcn lohstcrs. (c) Concetrated pineapple juice with preservatives (for manu tacturing usc: only). (a) Quick frozen french fried potatoes. (h) Ouickfrozcn lobsters, Quick frozen shrimps or prawns (a) Some cheese varieties (h) Cooked cured ham.cooked cured pork shoulder. 691 M« \ 11111/1/1:.'.,..1 lIt tI.\(' (1.~5g1kg. I [!/kg. 19/kg. O..1g.lkg. expressed as ascorbic acid. 11.5g/kg expressed as ascorbic acid. Iglkg expressed as the acid. 0.25g/kg. I/!Ikg expressed as be nzoic acid. Luuitcd byGMP. O.1I5g/kg. expressed as SO~. 0.1g/kg in the raw pill' duct, (J.( I1g/kg in I he cooked product. O.05g/kg. expressed asO.lglkg in the raw product: 0.tl3g1kg in the cooked product. O.05g/kg. O.5j(lk/!. Food (Control of Quality] (Food Additives) (;,!V, No '>711 uonul.] SCHFDl!LE--ImllId ) SIN tNSI rr:c 11,/1111/1'/' Food» iI/IV/JlJI/ ,,1Ii,;' the Addiuvc IIW\, ln: 11'1'11 ,HCI.I'/IIIIIIII/n'e!o{ It.\"(' Potassium nitrite, 115. 249/ E249 NOTE (I) Provisionally allowed. (a) Canned corned beef O,05g1kg. (a) Luchcon meat. cooked 0.125g1kg. cured pork shoulder, cooked cured har , cooked chopped meal. 116. 21<31 E 2H2 117. 2021 E202 IIR. 225/ E225 119. 280 E2XO 120. 216 E216 Potassium Potassium sorhatc. Potassium sulfite, Propinonic acid. Proply Pvhydroxy Processed cheese preparations. (a) Dried apricots. (b) Tahle olives, citrus marma lade, (c) Mayonnaise. picklcd cucu mbers, margarine. Jams (fruit preserves) and jellies. (d) Minarinc. (e) Processed cheese. processed cheese preparations. (f) Concentrated pineapple juice with preservatives (for manu facturing use only). (g) Whey cheese. extra hard gra ling cheese cheddar cheese, cheshire cheese. (a) Quick frozen french fried Potatoes (b) Quick frozen lobsters. (c) Concentrated pineapple juice with preservatives (for manu facturing use only). Processed cheeses processed cheese preparations. (a) Mango chutney (b) Jams (fruit preserves) and jellies. 3g/kg. 0.5g/kg expressed as Sorbic acid. O.5g/kg. O.Og/kg expressed as sm. O.lglkg in the raw pro duct, U.U3g1kg in the cooked product. O,5g.1kg. 3g1kg. 3gtkg. Ig Food (Control of Quality) (Food Additives) C.N. No. 370 tcontd.) SCHEDULE-(eonld.) SIN INSI Foods illIUpon which the Maximum level of EEC Additive Additive may be used use 121. zn. Sodrurn (a) Mangochutney O.25g/kg. E211 benzoate (b) Margarine, minarine, Iglkg expressed as pickled c-icumbers, mayo- benzoic acid. nnaise , table olives. (c) Jams (fruit preserves) and Igk/kg. jallies, marmalade, pickles, soft drinks concentrates. (d) Concentrated pineapple juice Ig/kg. with preservatives (for manu facturing use only). (e) Tomato sauce, tomalo concentrates chilli sauce and fruit squashes. 075g1kg. 122. 227J Sodium (a) Quick frozen french-fried O.05g/kg. potatoes. (b) Quick frozen lobsters, quick frozen shrimps or prawns. O.Ig/kgproduct; O.03g/kg in the cooked product. (c) Concentrated pineapple juice O.05g/kg. with preservatives (for manu cturing usc only). 123. 223/ Sodium (a) Quick frozen french-fried O.ll5g/kg. E223 metabisulfite . potatoes. (b) Quick frozen lobsters quick frozen shrimps or prawns. ll.Og/kg," the raw product; 30 O.03g1kg the cooked product. 124. 2501 E250 Sodium nitrate (a) Canned corned beef. O.05g/kg. (b) Provisionally allowed. (c) Luncheon meat, cooked cured pork shooulder , cooked cured red chopped meat, cooked cured ham. O.125/kg. 126. 281/ E281 127. 221 E221 Sodium proprionae Sodium sulphite Processed cheeses, processed cheese preparations. bakery products. (a) Quick frozen french-fried Potatoes. (h) Quick frozen lobstersquiek frozen shrimps or prawns. (c) Concentrated pineapple juice with preservatives (for manu facturing use only). 693 3g/kg. O.05g/kg. expressed as S02 O.Ig/kg in the product O.03g/kg in the cooked product. O.5g/kg. Food (Control of Quality) (Food Additives) c: N. N". 3:11 (("(II/Id.) SClI[[)ULL-I, ouul.} SIN II\'SI fFC {-""I'd, 11I1CI"'I/ whuh ,h.. Addlfl"(,II1,I\' /I,'IISt'" ,HI/.IllIlIlIl/le... 'I,,{ liSt' 12M. 2011 E20\ Sodium sorbate (a) Dried apricots."] able olives. citrures marmalade. (h) Pickled cucumbers. marga rine, Jams (fruit prcsccrves) and jellies. (c) Minarine. (d) Whcvchccscv.vxtru hurd gra ting cheese. cheddar cheese. cheshire cheese. (c) Concentrated pineapple juice with preservatives (for manu facturing usc only). (f) Processed cheese, ~'roeessed cheese preparations. Ig/k g cxpressed as sorbic acid. 1~/kg. 3g/kg. 12Q. 2(~ll E200 Sorhic acid. (a) Dried salted fish (h) Vinegar. (c) Dried apricot». Table olives. citrus citrus marmalade. (d) Man~o (fruit preserves) and jellies. mayonnaise. (e) Fruit svrups .juice and solft drinks. (I) Minarine. (~) Whey cheeses, cheddar cheese cheshire cheese. (h) Concentrated pineapple .[uicc With preservatives (for manufacturing usc only) (i) Processed cheese prcparatio nv, Proccvscd cheese. 0.2g/kg. OAg/kg. 5l Klmgi kg . lg/kg. Igil Ig/kg . 3g/kg. 130. 2201 Sulphur (.1) White sugar. O,07g/kg. O.03g/k!!, O.ll4g/kg. O.-lg/kg for the manu fal'IUfing ot sugar con tccunncrv only. O.O-lg/kg; 0.1 :'!!.k!! for the manu tucruriug of "Igar confc ctioncry onlv. O.OSg/kg .IS c.urv onvcr from thc raw product. O.m!!!k!!. 0.1Il/kg resullin!! from curry onvcr. (g) 01 ied gluON' svrup. (Il Vinegar. (j) Jam, (II uit prcscvcv) and [cllic«. citru-, marmalade. (l'J4 (h) Po ..xdcrcd sugar(i"ing-sugar) O,02g/kg fruru ISl', powdered dextrose (Iem!! dest n lSe l, rdin,'d sugar. (c) Dcxtrosc anh ..drous dcxrrosc IU)2g/kg. monohydrate. (d) {'anned rhcvtnutv. (I') Soft ,uf:ars. (I, ('I'Il'I IS,' -yrup. Food (Control of Quality) (Food Additives) (i.N. No..PO [contd.] SCHF.DlfLE-(wII/cl.) SIN INS/ t.EC Additive Food.• inlUpon ...hit·h the Additive IIWI' Ill'used Muxinuun levct o] . /lSI' (k ] Wheat flour (for biscuit and n,2~/kg, Pusicrv rnanufucturc onlv). (I) Conl:l'~lrat,upinCilppkfui,e 05Wl with preservatives (for manu fa,turi~usc only). (m) Soft drinks. O.O.~gll (n) Syrups, squashes and cardiuls. OAg/1 (0) Raisins 1.5g/kg tor blenched 1'01 isin~ only. (pI Dried upricotv. 2g1kg, NON-NUTRITIVE SWEETERS 1:\1. 50:\1 ESH.~ 1:\2. 5(1)/ E5ll1) Ammonium carbonate over nih, Calcium citrate (a) COl'na powder' ami dry cocoa-sugar mixtures. l"OCOa nih and cocoa dust (fnr the munufacturing of cocou and chocolate products) cocoa mass alllll'o,Oill1l'I'" cade (for the rnanufacturing of cocoa and chocolate pro dUI·tS). (h) Chocolate. (c) Quid, frozen tish sticks 'II1U fish portion', hrcrulcd or in hatter. (a) Processed cheese products. (h) Jams (fruit preserves) and jellies. (d Pi,kled cucumbers. (d) Canned fruits and vegetables, (e) livupurntcd milks, sweetened condensed milks, cream, (I) Milk powdcrv.crcum powders 50!!/k/( expressed ils unhyrous I'olilssiuml'ilrhonate on the fat Ircc fraction. Proportion 01 50g/kg carried hy the usc of ,0l'Oil bcanv.muss, press cake 011111 dust. Limited hy (jMI'. 0.2g/k/(oflhe milk used. O.25g/kg, \. IU5g/kg. 2g/kg. Sg/kg. I.U..UV E 170 Calcium carbonate. (a) Evaporated milks, sweetened Same levels as fur A condensed milks, cream, mmoinuim Ior calcium milk pnwuers,l'feanrpowuers,l'hloridl' (5O'J). (h) Processed cheese. processed .JOg/kg. cheese preparations. (c) Minurinc. LimiledhyGMP. 1.~4. (70/ E 170 Calcium curbonatc (u) Scc part (a) Ior Ammonium Carbonate (5ln). (h) See part (h) for Ammonium carbonate. (5ln) 695 Same len: I, .1' from Ammonium carbonate. Same levels as from Food (Control of Quality) (Food Additives) G. N. No: 370 tcontd.] ,\CHEDULE-(mllul.} SIN INS/ EEC Additive Food.' inl Upon which the Additive IIII1.\' ''''IISI·t! (c) Evaproatcd milks, sweetened condensed milks. milk pow ders. cream powders, cream, Jams (fruit preserves) and jl'1hl'S. Maximum leve! of lise Same levels as for cal cium chloride (5119) Limited hy (iMP. Sec calcium chloride (509). 140. 50h/ E50X 141. SOW Potasium chloride Sodium (u) Evupur.ucd milks, sweetened Sec calcium chloride condensed milks.milk powders, (50 1») , crcum powder», cream. (a) Evaporated milks. sweetened condensed milk, cream.milk pm' dcrs: cream powders: (h) Chocolate. cocoa powders Sec Ammonium carbo and dry cocoa-sugar mixtures, narc l.'ill.l) COl'OIl nih and cocoa dust cocoa mass and cocoa pre-s cake. (c) Infant tormula.cunned babv fOOlLfollow up formula, rna rgurinc. minurinc. I·e. .l,'~/ ruz 143. 4()() E406 Tripotu sslum Agar Cream and (a) Evaporated milks, sweetened condensed milks. milk pow ders: cream powders, cream, (h) Processed chccscv.procc ssed ehl'ese prcpurations. (c) Infant formula. Margarinc , minarinc. Boillons and consommes. (a) Flavoured youghurt and pro ducts heatteutcd after ferme ntation. (h) Cream. (c) Canned sardines and sardine typed products, canned ma ckerel and jack mackerel. (d) Processed cheese prepara tions. (e) Minurinc, (f) Cooked cured ham, cooked cured pork shoulder Boillons and consommes. Sec calcium chloride (.'iOI») Sec calcium citrate (333). Limited hy(i~1P, 5g1kg, Sg/kg only for w!Jippcd cream for whipping. 20g/kg in the packing media Xglkg, 109/kg. Limited by (IMP. 144. 400/ Alginic acid. E 40(J (a) Canned sardines and sardine- See Agar (40ll) type products. (0) COllage cheese. 5g1kg of the creaming mixture. Food (Control of Quality) (Food Additives) G.N. No. 370 (cont. SCHEDULE-(eonld.) SIN INS/ EEC Additive Foods in/Upon which the Additive may he used Maximum level of use 109/kg. 5g/kg of the creaming mixture 8g1kg. (a) Pickled cucumbers. O.5/kg. (b) Cream cheese, flavoaured yo- 5g1kg. ughurt and products heat-tre ated after fermentation. (c) Cottage cheese. (d) Processed cheese prepara tions. (e) Canned green beans and wax beans, canned sweet (when butter or oil is present), canned asparagus (when butter or oil is present), mina rine, canned carrots, canned palmito. Ammonium alginate. 14S. 4031 E400 146. 4041 E404 Calcium alginate (a) Samefoods as for Ammo nium alginate (403) Same levels as for Ammonium alginate (403) 147. 4101 E 140 Carobbean gum (locust bean gum). (a) Processed cheese prepara tions, cream cheese, canned carrots, minarine, flavoured yo ughurt and products heat-treated after fermentation. Same levels, as for Ammonium alginate (403) (b) Infant formula for babies, follow up formula, mayonna ise. (c) Canned baby food. (d) Quick frozen blocks of fish fillet, Minced fish flesh, Quick frozen fish sticks and fish po rtions, breaded or in bater. Ig/kg. 2glkg of the ready to eat product. 5g1kg. 148. 407/ E407 Carrage anan. (a) Canned green and wax beans, canned sweet com, canned mushrooms, canned aspara gus, canned green peas, can ned palmito. processedcheese preparations, cottage cheese, cream cheese, pickled cucu mber, canned, carrot, rnina rine, flavoured youghurt and products heat treated after fermentation. (b) Infat formula, follow up formula. 697 See Ammonium algi nate (403). O.03g!kgin regular milk and soya based types only, 1g/kg in hyrolysed protein and aminoacid based products. Food (Control of Qualify) (Food Additives) Ci.N. No . .170 (contd.} SCHEDULE-(conld. ) SIN INSI Foods inlUpon ....hich the Maximum level of EI:C Additive Additive may be used use (b) Mayonnaise lg/kg. (c) Bouillons and consemmes. 3g/kg on a ready to eat basis. (d) Cooked cured ham. cooked Limited by GMP. cured pork shoulder. (e >. Quick frozen blocks offish 5g/kg. fillet, minced fish flesh. quick frozen fish sticks and fish nortions hreaded or 1.1 butter. 154. 466/ Sodium car- (a) Mayonaise Iglkg. E466 hoxymethyl cellulose (b) Bouillosn and consommes. 4g1kgon a ready to eat basis. (c) COllage cheese (in the crea ming mixture). Flavoured youghurt and products heat-treated after fermen tation. cream. (d) Processed cheese prepara- 8g/kg. tions. (e) Minarine. 109/kg. (f) Canned sardines and sardine type products. (A) Pikles. sources. ketchups Limited bv GMP. 155. 4131 E413 Traga canthgum (a) Canned mackerel and jack mackerel. (b) Mayonnaise. (c) Flavoured youghurt I d) Soft drinks 29g/kg in the packing medium only. Ig/kg. 5g/kg. Limited bv "MP. 20g1 in the packing medium only. Limited byGMP. 5g/kg only for whipped pasteurized cream or UHT cream and cream for whipping. 109/kg. (a) Pickled cucumbers. (b) Mavonnaise (C) Bouillosn and consommes O.5g/kg. Iglkg. 3g1kgon a ready at eat basis. (d) Minarine. cream cheese. quick 5g/kg. frozen blocks offish fillet. minced fish flesh. quick frozen fish sticks and fish portions. flavoured yoghurt and produ cts heat treated after ferme ntation. (e) Cream (f) Canned sardines and sardine type products. (g) Canned mackerel and jack mackerel (h) Soft drinks 156. 415/ Xanthan gum E415 700 Food (Control of Qualityt-!Food Additives) (;.N /I/o. 37IJ ttontd.} SCHEDULE-icollid. ) SIN INSI EEC Additive Foods inlUpon which the Additive may he wed MII.Un/lIm /('1'('/ oj tHe 157. Modified star ches (used as thickeneres. and/or stab lizers) (a) Mayonnaise, canned pal- O.5g/kg. mito. (b) Canend mushrooms. canend 109/kg. asparagus. canend grean peas canned grean beans and wax beans. canend seet corn ca nned carrots. (c) Flovoured yoghurt and 109/kg. products heat-treated after fermentation. (d) Canned sardines and sardine- 109/kg. type products. (e) Canned mackerel and jack mackerel. (f) Bouillons and consommes. Limited by GMP. quick frozen fishsticks and fish (g) Canned baby foods. 6Og/kg. (h) Infant formula 5g/kg. (i) Follow up formula 25g1kg. U> Soft drinks Limited by GMP. BUFFERING AGENTS. 158. 1701 Calcium 159. 3331 Calcium E 333 citrates 160. 3271 Calcium W 327 lactate (a) Processed cereal-based foods LimitedbyGMP. for infants and children canned baby food. (b) Non-alcoholicflavoured Limited by GMP. drinks. (a) Jams (fruit preserves) and 3g1kg. jellies. citrus marmalade to maintain the pH between 2.8 and3.5 (b) Non-alcoholicflavoured Limited by GMP. drinks. (a) Jams (fruit preserves) and O.2g1kg. jellies. citrus marmalade to maintaint he pH between 2.8 and3.5. (b) Non-alcoholic flavoured Limited by G MP. drinks. 161. 3521 E352 162. 354/ E354 Calcium malate Calcium tartrate • (a) Jams (fruit preserves) jellies. O.2g1kg. citrus marmalade to maintain the pH between 2.8 and 3.5. (b) Non-alcoholi flavoured Limited byGMP. drinks. Jams (fruit preserves) and jellies 3g1kg. ". == 701