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7. In Schedule 2 (conditionally permitted preservatives and antioxidants)—
(a)in Part A (sorbates, benzoates and p-hydroxybenzoates) in the second table—
(i)there shall be substituted for the entry relating to olives and olive-based preparations the following entry—
“Olives and olive-based preparations | 1000 | 500 | 1000” |
(ii)there shall be substituted for the entries relating to emulsified sauces with a fat content of 60% or more and emulsified sauces with a fat content less than 60% the following entries—
“Emulsified sauces with a fat content of 60% or more | 1000 | 500 | 1000 | |
Emulsified sauces with a fat content less than 60% | 2000 | 1000 | 2000” |
(iii)there shall be inserted at the end the following entries—
“. . . Mehu and Makeutettu . . . Mehu | 500 | 200 | ||
Analogues of meat, fish, crustaceans and cephalopods and cheese based on protein | 2000 | |||
Dulce de membrillo | 1000 | |||
Marmelada | 1500 | |||
Ostkaka | 2000 | |||
Pasha | 1000 | |||
Semmelkn 154 delteig | 2000 | |||
Cheese and cheese analogues (surface treatment only) | quantum satis | |||
Cooked red beet | 2000 | |||
Collagen-based casings with a water activity greater than 0.6 | quantum satis” |
(b)in Part B (suplhur dioxide and sulphites) in the second table—
(i)there shall be substituted for the entries relating to crustaceans and cephalopods the following entries—
(ii)in column 1 there shall be substituted for “Dehydrated granulated potatoes” the words “Dehydrated potatoes”;
(iii)in the entry relating to sugars as defined in Directive 73/437/EEC(1) except glucose syrup, whether or not dehydrated, there shall be substituted in column 2 for the number “15” the number “10”;
(iv)there shall be substituted for the entry relating to vegetable — and cereal-protein-based meat, fish and crustacean analogues the following entry—
“Analogues of meat, fish and crustacean based on protein | 200”; |
(v)there shall be inserted at the end the following entries—
“Marinated nuts | 50 |
Vacumn packed sweet corn | 100 |
Distilled alcoholic beverages containing whole pears | 50”, |
(c)in Part C (other preservatives)—
(i)in the first table the entry relating to E 233 Thiabendazole shall be omitted;
(ii)in the first table in the entry relating to E 234 Nisin there shall be inserted at the end in column 3 the word “Mascarpone” and in column 4 opposite that word “10 mg/kg”;
(iii)in the second table there shall be substituted for the entries relating to E 251 Sodium nitrate and E 252 Potassium nitrate the following entries—
“(*) Expressed as NaNO3 | |||
(*X*) Residual amounts nitrite formed from nitrate included, expressed as NaNO2”; | |||
“E 251 Sodium nitrate E 252 Potassium nitrate | Cured meat products Canned meat products | 300 | 250(*) |
Hard, semi-hard and semi-soft cheese Dairy-based cheese analogue | 50(*) | ||
Pickled herring and sprat | 200(*X*) | ||
Foie gras, foie gras entier, blocs de foie gras | 50(*) |
(iv)in the third table there shall be substituted for the entries relating to E 280 Propionic acid, E 281 Sodium propionate, E 282 Calcium propionate and E 283 Potassium propionate the following entries—
“(*) Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice.”; | |||
“E 280 E 281 E 282 | Propionic acid(*) Sodium propionate(*) Calcium propionate(*) | Pre-packed sliced bread and rye bread | 3000 mg/kg expressed as propionic acid |
E 283 | Potassium propionate(*) | 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, buns andpitta Prepackedpølsebrød bolleranddansk flutes | 2000 mg/kg expressed as propionic acid |
Christmas pudding Pre-packed bread | 1000 mg/kg expressed as propionic acid | ||
Cheese and cheese analogues (surface treatment only) | Quantum satis |
(d)in Part D (other antioxidants) in the table there shall be substituted in column 3 for “De-hydrated granulated potatoes” the words “Dehydrated potatoes”.
O.J. No. L356, 27.12.73, p. 71
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