Miscellaneous Food Additives Regulations (Northern Ireland) 1996

Part B Sulphur dioxide and sulphites

EC No.	Name
Notes 1. Maximum levels are expressed as SO2 in mg/kg or mg/l as appropriate and relate to the total quantity, available from all sources. 2. An SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
E 220	Sulphur dioxide
E 221	Sodium sulphite
E 222	Sodium hydrogen sulphite
E 223	Sodium metabisulphite
E 224	Potassium metabisulphite
E 226	Calcium sulphite
E 227	Calcium hydrogen sulphite
E 228	Potassium hydrogen sulphite

Food	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 Longaniza fresca and Butifarra fresca	450 450
Dried salted fish of the ‘Gadidae' species	200
Cruscaceans and cephalopods
— fresh, frozen and deep-frozen crustaceans, penaeidae solenceridae, aristeidae family:	150(1)
— up to 80 units	150(1)
— between 80 and 120 units	200(1)
— over 120 units	300(1)
— cooked	50(1)
Dry biscuit	50
Starches (excluding starches for weaning foods, follow-on furmulae and infant formulae)	50
Sago	30
Pearl barley	30
Dehydrated granulated 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	2000
— bananas	1000
— apples and pears	600
— other (including nuts in shell)	500
Dried coconut	50
Candied, crystallised or glacé fruit, vegetables, angelica and citcus peel	100
Jam, jelly and marmalade as defined in Directive 79/693/EEC(2) (except extra jam and extra jelly) and other similar fruit spreads including low-calorie products	50
Jams, jellies and marmalades made with sulphited fruit	100
Fruit-based pie fillings	100
Citrus-juice-based seasonings	200
Concentrated grape juice for home wine-making	2000
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
Sugars as defined in Directive 73/437/EEC(3) except glucose syrup, whether or not dehydrated	15
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(4), (EEC) No. 2332/92(5) and (EEC) No. 1873/84(6) and their implementing regulations; (pro memoria) in accordance with Regulation (EEC) No. 1873/84 authorising 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(7)
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 Dijon mustard	250 500
Gelatin	50
Vegetable- and cereal-protein-based meat, fish and crustacean analogues	200

(1)

In edible parts

(2)

O.J. No. L205, 13.8.79, p. 5

(3)

O.J. No. L356, 27.12.73, p. 71

(4)

O.J. No. L373, 31.12.88, p. 59

(5)

O.J. No. L231, 13.8.92, p. 1

(6)

O.J. No. L176, 3.7.84, p. 6

(7)

O.J. No. L54, 5.3.79, p. 1