The Preservatives in Food Regulations 1989

Regulations 2(1) and 4

SCHEDULE 2 ARTICLES OF FOOD WHICH MAY CONTAIN PERMITTED PRESERVATIVE AND THE NATURE AND PROPORTION OF PERMITTED PRESERVATIVE IN EACH CASE

Column 1	Column 2	Column 3
Specified food	Permitted Preservative	Except where otherwise stated, milligrams per kilogram not exceeding–
Beer	Sulphur dioxide and either	70
	benzoic acid or	70
	methyl 4-hydroxybenzoate or	70
	ethyl 4-hydroxybenzoate or	70
	propyl 4-hydroxybenzoate	70
Beetroot, cooked and pre-packed	Benzoic acid or	250
	methyl 4-hydroxybenzoate or	250
	ethyl 4-hydroxybenzoate or	250
	propyl 4-hydroxybenzoate	250
Bread	Propionic acid	As prescribed by the Bread and Flour Regulations 1984
Cauliflower, canned	Sulphur dioxide	100
Cheese	Sorbic acid	1,000
Cheese, other than Cheddar, Cheshire, Grana-padano or Provolone type of cheeses or soft cheese	Sodium nitrate and sodium nitrite	50 of which not more than 5 may be sodium nitrite, expressed in both cases as sodium nitrite
Provolone cheese	Hexamine	25 (expressed as formaldehyde)
Chicory and coffee essence	Benzoic acid or	450
	methyl 4-hydroxybenzoate or	450
	ethyl 4-hydroxybenzoate or	450
	propyl 4-hydroxybenzoate	450
Christmas pudding	Propionic acid	1,000
Cider	Sulphur dioxide or	200
	sorbic acid	200
Coconut, desiccated	Sulphur dioxide	50
Colouring matter, except E150 Caramel, if in the form of a solution of a permitted colouring matter	Benzoic acid or	2,000
	methyl 4-hydroxybenzoate or	2,000
	ethyl 4-hydroxybenzoate or	2,000
	propyl 4-hydroxybenzoate or	2,000
	sorbic acid	1,000
The permitted colouring matter, E150 Caramel	Sulphur dioxide	1,000
Crabmeat, canned	Sulphur dioxide	30
Desserts, fruit based milk and cream	Sulphur dioxide or	100
	sorbic acid	300
Dessert sauces, fruit based with total soluble solids content of less than 75%	Sulphur dioxide or	100
	benzoic acid or	250
	methyl 4-hydroxybenzoate or	250
	ethyl 4-hydroxybenzoate or	250
	propyl 4-hydroxybenzoate or	250
	sorbic acid	1,000
The permitted miscellaneous additive, Dimethylpolysiloxane	Sulphur dioxide or	1,000
	benzoic acid or	2,000
	methyl 4-hydroxybenzoate or	2,000
	ethyl 4-hydroxybenzoate or	2,000
	propyl 4-hydroxybenzoate or	2,000
	sorbic acid	1,000
Enzymes:
Papain, solid	Sulphur dioxide	30,000
Papain, aqueous solutions	Sulphur dioxide or	5,000
	sorbic acid	1,000
Aqueous solutions of enzyme preparations not otherwise specified, including immobilised enzyme preparations in aqueous media	Sulphur dioxide or	500
	benzoic acid or	3,000
	methyl 4-hydroxybenzoate or	3,000
	ethyl 4-hydroxybenzoate or	3,000
	propyl 4-hydroxybenzoate or	3,000
	sorbic acid	3,000
Fat spreads consisting of an emulsion principally of water in oil with a fat content not exceeding 70%	Sorbic acid	2,000
Figs, dried	Sulphur dioxide or	2,000
	sorbic acid	500
Fillings and toppings for flour confectionery which consist principally of a sweetened oil and water emulsion with a minimum sugar solids content of 50%	Sorbic acid	1,000
Finings when sold by retail:
Wine finings	Sulphur dioxide	12,500
Beer finings	Sulphur dioxide	50,000
Flavourings	Sulphur dioxide or	350
	benzoic acid or	800
	methyl 4-hydroxybenzoate or	800
	ethyl 4-hydroxybenzoate or	800
	propyl 4-hydroxybenzoate	800
Flavouring syrups	Sulphur dioxide or	350
	benzoic acid or	800
	methyl 4-hydroxybenzoate or	800
	ethyl 4-hydroxybenzoate or	800
	propyl 4-hydroxybenzoate	800
Flour confectionery	Propionic acid or	1,000
	sorbic acid	1,000
Foam headings, liquid	Sulphur dioxide or	5,000
	benzoic acid or	10,000
	methyl 4-hydroxybenzoate or	10,000
	ethyl 4-hydroxybenzoate or	10,000
	propyl 4-hydroxybenzoate	10,000
Freeze drinks	Sulphur dioxide or	70
	benzoic acid or	160
	methyl 4-hydroxybenzoate or	160
	ethyl 4-hydroxybenzoate or	160
	propyl 4-hydroxybenzoate or	160
	sorbic acid	300
Fruit based pie fillings	Sulphur dioxide or	350
	benzoic acid or	800
	methyl 4-hydroxybenzoate or	800
	ethyl 4-hydroxybenzoate or	800
	propyl 4-hydroxybenzoate or	800
	sorbic acid	450
Fruit, dried, other than prunes, or figs	Sulphur dioxide	2,000
Fruit, fresh:
Bananas	2-(Thiazol-4-yl) benzimidazole	3
Citrus fruit	Biphenyl or	70
	2-hydroxybiphenyl or	12
	2-(Thiazol-4-yl) benzimidazole	10
Grapes	Sulphur dioxide	15
Fruit, fruit pulp or fruit purée (including tomatoes, tomato pulp, tomato paste and tomato purée) which, in each case, is not fresh or canned	Sulphur dioxide or	350
	benzoic acid or	800
	methyl 4-hydroxybenzoate or	800
	ethyl 4-hydroxybenzoate or	800
	propyl 4-hydroxybenzoate	800
Fruit juices:
Any fruit juice or concentrated fruit juice mentioned in regulation 11(2) of the Fruit Juices and Fruit Nectars Regulations 1977	Sulphur dioxide	As prescribed by the Fruit Juices and Fruit Nectars Regulations 1977
Any other fruit juice or concentrated fruit juice	Sulphur dioxide or	350
	benzoic acid or	800
	methyl 4-hydroxybenzoate or	800
	ethyl 4-hydroxybenzoate or	800
	propyl 4-hydroxybenzoate	800
Fruit or plants (including flowers and seeds), crystallised, glacé or drained (syruped), or candied peel or cut and drained (syruped) peel	Sulphur dioxide and either	100
	benzoic acid or	1,000
	methyl 4-hydroxybenzoate or	1,000
	ethyl 4-hydroxybenzoate or	1,000
	propyl 4-hydroxybenzoate or	1,000
	sorbic acid	1,000
Fruit pieces in stabilised syrup for use as ingredients of ice-cream or other edible ices	Sorbic acid	1,000
Fruit spread	Sulphur dioxide and	100
	sorbic acid	1,000
Garlic, powdered	Sulphur dioxide	2,000
Gelatin	Sulphur dioxide	1,000
Gelatin capsules	Sorbic acid	3,000
Ginger, dry root	Sulphur dioxide	150
Glucose drinks containing not less than 235 grammes of glucose syrup per litre of the drink	Sulphur dioxide or	350
	benzoic acid or	800
	methyl 4-hydroxybenzoate or	800
	ethyl 4-hydroxybenzoate or	800
	propyl 4-hydroxybenzoate	800
Grape juice products (unfermented, intended for sacramental use)	Sulphur dioxide and either	70
	benzoic acid or	2,000
	methyl 4-hydroxybenzoate or	2,000
	ethyl 4-hydroxybenzoate or	2,000
	propyl 4-hydroxybenzoate	2,000
Grape juice, concentrated, intended for home wine making and labelled as such	Sulphur dioxide	2,000
Hamburgers or similar products	Sulphur dioxide	450
Herring, marinated,
—whose pH does not exceed 4.5	Benzoic acid or	1,000
	methyl 4-hydroxybenzoate or	1,000
	ethyl 4-hydroxybenzoate or	1,000
	propyl 4-hydroxybenzoate	1,000
—whose pH exceeds 4.5	Hexamine and either	50
	benzoic acid or	1,000
	methyl 4-hydroxybenzoate or	1,000
	ethyl 4-hydroxybenzoate or	1,000
	propyl 4-hydroxybenzoate	1,000
Hops, dried, sold by retail	Sulphur dioxide	2,000
Horseradish, fresh grated, and horseradish sauce	Sulphur dioxide or	200
	benzoic acid or	250
	methyl 4-hydroxybenzoate or	250
	ethyl 4-hydroxybenzoate or	250
	propyl 4-hydroxybenzoate	250
Jam and other products described in column 2 of Schedule 1 to the Jam and Similar Products Regulations 1981:
Reduced sugar jam, reduced sugar jelly and reduced sugar marmalade	Sulphur dioxide and benzoic acid or methyl 4-hydroxybenzoate or ethyl 4-hydroxybenzoate or propyl 4-hydroxybenzoate or sorbic acid	As prescribed in the Jam and Similar Products Regulations 1981
Any other product described in column 2 of Schedule 1 to the Jam and Similar Products Regulations 1981	Sulphur dioxide	As prescribed in the Jam and Similar Products Regulations 1981
Mackerel, marinated,
—whose pH does not exceed 4.5	Benzoic acid or	1,000
	methyl 4-hydroxybenzoate or	1,000
	ethyl 4-hydroxybenzoate or	1,000
	propyl 4-hydroxybenzoate	1,000
—whose pH exceeds 4.5	Hexamine and either	50
	benzoic acid or	1,000
	methyl 4-hydroxybenzoate or	1,000
	ethyl 4-hydroxybenzoate or	1,000
	propyl 4-hydroxybenzoate	1,000
Mallow, chocolate covered	Sorbic acid	1,000 (calculated on the weight of the mallow and chocolate together)
Meat, cured (including cured meat products):
Cured meat (including cured meat products) packed in a sterile pack, whether or not it has been removed from the pack	Sodium nitrate and sodium nitrite	150, of which not more than 50 may be sodium nitrite, expressed in both cases as sodium nitrite
Acidified and/or fermented cured meat products (including Salami and similar products) not packed in a sterile pack	Sodium nitrate and sodium nitrite	400, of which not more than 50 may be sodium nitrite, expressed in both cases as sodium nitrite
Uncooked bacon and ham; cooked bacon and ham that is not, and has not been, packed in any hermetically sealed container	Sodium nitrate and sodium nitrite	500, of which not more than 200 may be sodium nitrite, expressed in both cases as sodium nitrite
Any cured meat or cured meat product not specified above	Sodium nitrate and sodium nitrite	250, of which not more than 150 may be sodium nitrite, expressed in both cases as sodium nitrite
Mushrooms, frozen	Sulphur dioxide	50
Nut pastes, sweetened	Sorbic acid	1,000
Olives, pickled	Sulphur dioxide or	100
	benzoic acid or	250
	methyl 4-hydroxybenzoate or	250
	ethyl 4-hydroxybenzoate or	250
	propyl 4-hydroxybenzoate	250
	sorbic acid	500
Peas, garden, canned, containing no added colouring matter	Sulphur dioxide	100
Pectin, liquid	Sulphur dioxide	250
Perry	Sulphur dioxide or	200
	sorbic acid	200
Pickles, other than pickled olives	Sulphur dioxide or	100
	benzoic acid or	250
	methyl 4-hydroxybenzoate or	250
	ethyl 4-hydroxybenzoate or	250
	propyl 4-hydroxybenzoate or	250
	sorbic acid	1,000
Potatoes, raw, peeled	Sulphur dioxide	50
Prawns, shrimps and scampi, other than prawns and shrimps in brine	Sulphur dioxide	200 in the edible part
Prawns and shrimps in brine	Sulphur dioxide and either	200 in the edible part
	sorbic acid or benzoic acid	2,000
	and either
	ethyl 4-hydroxybenzoate or	300
	propyl 4-hydroxybenzoate or	300
	methyl 4-hydroxybenzoate	300
Preparations of saccharin, sodium saccharin or calcium saccharin and water only	Benzoic acid and either	750
	methyl 4-hydroxybenzoate or	250
	ethyl 4-hydroxybenzoate or	250
	propyl 4-hydroxybenzoate	250
Prunes	Sulphur dioxide or	2,000
	sorbic acid	1,000
Salad cream (including mayonnaise) and salad dressing	Sulphur dioxide or	100
	benzoic acid or	250
	methyl 4-hydroxybenzoate or	250
	ethyl 4-hydroxybenzoate or	250
	propyl 4-hydroxybenzoate or	250
	sorbic acid	1,000
Sambal oelek	Benzoic acid and	850
	sorbic acid	1,000
Sauces, other than horse-radish sauce	Sulphur dioxide or	100
	benzoic acid or	250
	methyl 4-hydroxybenzoate or	250
	ethyl 4-hydroxybenzoate or	250
	propyl 4-hydroxybenzoate or	250
	sorbic acid	1,000
Sausages or sausage meat	Sulphur dioxide	450
Snack meals, concentrated, with a moisture content of not less than 15% and not more than 60%	Sorbic acid and	1,500
	methyl 4-hydroxybenzoate	175
Soft drinks for consumption after dilution not otherwise specified in this Schedule	Sulphur dioxide or	350
	benzoic acid or	800
	methyl 4-hydroxybenzoate or	800
	ethyl 4-hydroxybenzoate or	800
	propyl 4-hydroxybenzoate or	800
	sorbic acid	1,500
Soft drinks for consumption without dilution not otherwise specified in this Schedule	Sulphur dioxide or	70
	benzoic acid or	160
	methyl 4-hydroxybenzoate or	160
	ethyl 4-hydroxybenzoate or	160
	propyl 4-hydroxybenzoate or	160
	sorbic acid	300
Soup concentrates with a moisture content of not less than 25% and not more than 60%	Sorbic acid and	1,500
	methyl 4-hydroxybenzoate	175
Starches, including modified starches	Sulphur dioxide	100
Sugars:
Specified sugar products	Sulphur dioxide	As prescribed by the Specified Sugar Products Regulations 1976
Hydrolysed starches (other than specified sugar products)	Sulphur dioxide	400
Other sugars except lactose	Sulphur dioxide	70
Tea extract, liquid	Benzoic acid or	450
	methyl 4-hydroxybenzoate or	450
	ethyl 4-hydroxybenzoate or	450
	propyl 4-hydroxybenzoate	450
Vegetables, dehydrated:
Brussels sprouts	Sulphur dioxide	2,500
Cabbage	Sulphur dioxide	2,500
Potato	Sulphur dioxide	550
Others	Sulphur dioxide	2,000
Vinegar:
Cider or wine vinegar	Sulphur dioxide	200
Other	Sulphur dioxide	70
Wine (including alcoholic cordials) other than Community controlled wine	Sulphur dioxide and	450 milligrams per litre
	sorbic acid	200 milligrams per litre
Yogurt, fruit	Sulphur dioxide or	60
	benzoic acid or	120
	methyl 4-hydroxybenzoate or	120
	ethyl 4-hydroxybenzoate or	120
	propyl 4-hydroxybenzoate or	120
	sorbic acid	300