Miscellaneous Food Additives Regulations (Northern Ireland) 1996

Part D Other antioxidants

EC No.	Name	Food	Maximum level (mg/kg)
E 310 E 311 E 312 E 320 E 321	Propyl gallate Octyl gallate Dodecyl gallate Butylated hydroxyanisole (BHA) Butylated hydroxytoluene (BHT)	Fats and oils for the professional manufacture of heat-treated foods Frying oil and frying fat, excluding olive pomace oil Lard; fish oil; beef, poultry and sheep fat	200(1) (gallates and BHA, individually or in combination) 100(1) (BHT) both expressed on fat
		Cake mixes	200 (gallates and BHA, individually or in combination
		Cereal-based snack foods
		Milk powder for vending machines
		Dehydrated soups and broths	expressed on fat
		Sauces
		Dehydrated meat
		Processed nuts
		Seasonings and condiments
		Pre-cooked cereals
		De-hydrated granulated potatoes	25 (gallates and BHA, individually or in combination)
		Chewing gum Dietary supplements	400 (gallates, BHT and BHA, individually or in combination)
E 315	Erythorbic acid	Semi-preserved and preserved meat products	500 expressed as erythorbic acid
E 315	Erythorbic acid	Preserved and semi-preserved fish products Frozen and deep-frozen fish with red skin	1500 expressed as erythorbic acid
E 316	Sodium erythorbate	Semi-preserved 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	1500 expressed as erythorbic acid

(1)

When combinations of gallates, BHA and BHT are used, the individual levels must be reduced proportionally