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The Preservatives in Food Regulations 1989

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Regulations 2(1) and 4

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

Column 1Column 2Column 3
Specified foodPermitted PreservativeExcept where otherwise stated, milligrams per kilogram not exceeding–
BeerSulphur dioxide and either70
benzoic acid or70
methyl 4-hydroxybenzoate or70
ethyl 4-hydroxybenzoate or70
propyl 4-hydroxybenzoate70
Beetroot, cooked and pre-packedBenzoic acid or250
methyl 4-hydroxybenzoate or250
ethyl 4-hydroxybenzoate or250
propyl 4-hydroxybenzoate250
BreadPropionic acidAs prescribed by the Bread and Flour Regulations 1984
Cauliflower, cannedSulphur dioxide100
CheeseSorbic acid1,000
Cheese, other than Cheddar, Cheshire, Grana-padano or Provolone type of cheeses or soft cheeseSodium nitrate and sodium nitrite50 of which not more than 5 may be sodium nitrite, expressed in both cases as sodium nitrite
Provolone cheeseHexamine25 (expressed as formaldehyde)
Chicory and coffee essenceBenzoic acid or450
methyl 4-hydroxybenzoate or450
ethyl 4-hydroxybenzoate or450
propyl 4-hydroxybenzoate450
Christmas puddingPropionic acid1,000
CiderSulphur dioxide or200
sorbic acid200
Coconut, desiccatedSulphur dioxide50
Colouring matter, except E150 Caramel, if in the form of a solution of a permitted colouring matterBenzoic acid or2,000
methyl 4-hydroxybenzoate or2,000
ethyl 4-hydroxybenzoate or2,000
propyl 4-hydroxybenzoate or2,000
sorbic acid1,000
The permitted colouring matter, E150 CaramelSulphur dioxide1,000
Crabmeat, cannedSulphur dioxide30
Desserts, fruit based milk and creamSulphur dioxide or100
sorbic acid300
Dessert sauces, fruit based with total soluble solids content of less than 75%Sulphur dioxide or100
benzoic acid or250
methyl 4-hydroxybenzoate or250
ethyl 4-hydroxybenzoate or250
propyl 4-hydroxybenzoate or250
sorbic acid1,000
The permitted miscellaneous additive, DimethylpolysiloxaneSulphur dioxide or1,000
benzoic acid or2,000
methyl 4-hydroxybenzoate or2,000
ethyl 4-hydroxybenzoate or2,000
propyl 4-hydroxybenzoate or2,000
sorbic acid1,000
Enzymes:
Papain, solidSulphur dioxide30,000
Papain, aqueous solutionsSulphur dioxide or5,000
sorbic acid1,000
Aqueous solutions of enzyme preparations not otherwise specified, including immobilised enzyme preparations in aqueous mediaSulphur dioxide or500
benzoic acid or3,000
methyl 4-hydroxybenzoate or3,000
ethyl 4-hydroxybenzoate or3,000
propyl 4-hydroxybenzoate or3,000
sorbic acid3,000
Fat spreads consisting of an emulsion principally of water in oil with a fat content not exceeding 70%Sorbic acid2,000
Figs, driedSulphur dioxide or2,000
sorbic acid500
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 acid1,000
Finings when sold by retail:
Wine finingsSulphur dioxide12,500
Beer finingsSulphur dioxide50,000
FlavouringsSulphur dioxide or350
benzoic acid or800
methyl 4-hydroxybenzoate or800
ethyl 4-hydroxybenzoate or800
propyl 4-hydroxybenzoate800
Flavouring syrupsSulphur dioxide or350
benzoic acid or800
methyl 4-hydroxybenzoate or800
ethyl 4-hydroxybenzoate or800
propyl 4-hydroxybenzoate800
Flour confectioneryPropionic acid or1,000
sorbic acid1,000
Foam headings, liquidSulphur dioxide or5,000
benzoic acid or10,000
methyl 4-hydroxybenzoate or10,000
ethyl 4-hydroxybenzoate or10,000
propyl 4-hydroxybenzoate10,000
Freeze drinksSulphur dioxide or70
benzoic acid or160
methyl 4-hydroxybenzoate or160
ethyl 4-hydroxybenzoate or160
propyl 4-hydroxybenzoate or160
sorbic acid300
Fruit based pie fillingsSulphur dioxide or350
benzoic acid or800
methyl 4-hydroxybenzoate or800
ethyl 4-hydroxybenzoate or800
propyl 4-hydroxybenzoate or800
sorbic acid450
Fruit, dried, other than prunes, or figsSulphur dioxide2,000
Fruit, fresh:
Bananas2-(Thiazol-4-yl) benzimidazole3
Citrus fruitBiphenyl or70
2-hydroxybiphenyl or12
2-(Thiazol-4-yl) benzimidazole10
GrapesSulphur dioxide15
Fruit, fruit pulp or fruit purée (including tomatoes, tomato pulp, tomato paste and tomato purée) which, in each case, is not fresh or cannedSulphur dioxide or350
benzoic acid or800
methyl 4-hydroxybenzoate or800
ethyl 4-hydroxybenzoate or800
propyl 4-hydroxybenzoate800
Fruit juices:
Any fruit juice or concentrated fruit juice mentioned in regulation 11(2) of the Fruit Juices and Fruit Nectars Regulations 1977Sulphur dioxideAs prescribed by the Fruit Juices and Fruit Nectars Regulations 1977
Any other fruit juice or concentrated fruit juiceSulphur dioxide or350
benzoic acid or800
methyl 4-hydroxybenzoate or800
ethyl 4-hydroxybenzoate or800
propyl 4-hydroxybenzoate800
Fruit or plants (including flowers and seeds), crystallised, glacé or drained (syruped), or candied peel or cut and drained (syruped) peelSulphur dioxide and either100
benzoic acid or1,000
methyl 4-hydroxybenzoate or1,000
ethyl 4-hydroxybenzoate or1,000
propyl 4-hydroxybenzoate or1,000
sorbic acid1,000
Fruit pieces in stabilised syrup for use as ingredients of ice-cream or other edible icesSorbic acid1,000
Fruit spreadSulphur dioxide and100
sorbic acid1,000
Garlic, powderedSulphur dioxide2,000
GelatinSulphur dioxide1,000
Gelatin capsulesSorbic acid3,000
Ginger, dry rootSulphur dioxide150
Glucose drinks containing not less than 235 grammes of glucose syrup per litre of the drinkSulphur dioxide or350
benzoic acid or800
methyl 4-hydroxybenzoate or800
ethyl 4-hydroxybenzoate or800
propyl 4-hydroxybenzoate800
Grape juice products (unfermented, intended for sacramental use)Sulphur dioxide and either70
benzoic acid or2,000
methyl 4-hydroxybenzoate or2,000
ethyl 4-hydroxybenzoate or2,000
propyl 4-hydroxybenzoate2,000
Grape juice, concentrated, intended for home wine making and labelled as suchSulphur dioxide2,000
Hamburgers or similar productsSulphur dioxide450
Herring, marinated,
—whose pH does not exceed 4.5Benzoic acid or1,000
methyl 4-hydroxybenzoate or1,000
ethyl 4-hydroxybenzoate or1,000
propyl 4-hydroxybenzoate1,000
—whose pH exceeds 4.5Hexamine and either50
benzoic acid or1,000
methyl 4-hydroxybenzoate or1,000
ethyl 4-hydroxybenzoate or1,000
propyl 4-hydroxybenzoate1,000
Hops, dried, sold by retailSulphur dioxide2,000
Horseradish, fresh grated, and horseradish sauceSulphur dioxide or200
benzoic acid or250
methyl 4-hydroxybenzoate or250
ethyl 4-hydroxybenzoate or250
propyl 4-hydroxybenzoate250
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 marmaladeSulphur dioxide and benzoic acid or methyl 4-hydroxybenzoate or ethyl 4-hydroxybenzoate or propyl 4-hydroxybenzoate or sorbic acidAs 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 1981Sulphur dioxideAs prescribed in the Jam and Similar Products Regulations 1981
Mackerel, marinated,
—whose pH does not exceed 4.5Benzoic acid or1,000
methyl 4-hydroxybenzoate or1,000
ethyl 4-hydroxybenzoate or1,000
propyl 4-hydroxybenzoate1,000
—whose pH exceeds 4.5Hexamine and either50
benzoic acid or1,000
methyl 4-hydroxybenzoate or1,000
ethyl 4-hydroxybenzoate or1,000
propyl 4-hydroxybenzoate1,000
Mallow, chocolate coveredSorbic acid1,000 (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 packSodium nitrate and sodium nitrite150, 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 packSodium nitrate and sodium nitrite400, 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 containerSodium nitrate and sodium nitrite500, 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 aboveSodium nitrate and sodium nitrite250, of which not more than 150 may be sodium nitrite, expressed in both cases as sodium nitrite
Mushrooms, frozenSulphur dioxide50
Nut pastes, sweetenedSorbic acid1,000
Olives, pickledSulphur dioxide or100
benzoic acid or250
methyl 4-hydroxybenzoate or250
ethyl 4-hydroxybenzoate or250
propyl 4-hydroxybenzoate250
sorbic acid500
Peas, garden, canned, containing no added colouring matterSulphur dioxide100
Pectin, liquidSulphur dioxide250
PerrySulphur dioxide or200
sorbic acid200
Pickles, other than pickled olivesSulphur dioxide or100
benzoic acid or250
methyl 4-hydroxybenzoate or250
ethyl 4-hydroxybenzoate or250
propyl 4-hydroxybenzoate or250
sorbic acid1,000
Potatoes, raw, peeledSulphur dioxide50
Prawns, shrimps and scampi, other than prawns and shrimps in brineSulphur dioxide200 in the edible part
Prawns and shrimps in brineSulphur dioxide and either200 in the edible part
sorbic acid or benzoic acid2,000
and either
ethyl 4-hydroxybenzoate or300
propyl 4-hydroxybenzoate or300
methyl 4-hydroxybenzoate300
Preparations of saccharin, sodium saccharin or calcium saccharin and water onlyBenzoic acid and either750
methyl 4-hydroxybenzoate or250
ethyl 4-hydroxybenzoate or250
propyl 4-hydroxybenzoate250
PrunesSulphur dioxide or2,000
sorbic acid1,000
Salad cream (including mayonnaise) and salad dressingSulphur dioxide or100
benzoic acid or250
methyl 4-hydroxybenzoate or250
ethyl 4-hydroxybenzoate or250
propyl 4-hydroxybenzoate or250
sorbic acid1,000
Sambal oelekBenzoic acid and850
sorbic acid1,000
Sauces, other than horse-radish sauceSulphur dioxide or100
benzoic acid or250
methyl 4-hydroxybenzoate or250
ethyl 4-hydroxybenzoate or250
propyl 4-hydroxybenzoate or250
sorbic acid1,000
Sausages or sausage meatSulphur dioxide450
Snack meals, concentrated, with a moisture content of not less than 15% and not more than 60%Sorbic acid and1,500
methyl 4-hydroxybenzoate175
Soft drinks for consumption after dilution not otherwise specified in this ScheduleSulphur dioxide or350
benzoic acid or800
methyl 4-hydroxybenzoate or800
ethyl 4-hydroxybenzoate or800
propyl 4-hydroxybenzoate or800
sorbic acid1,500
Soft drinks for consumption without dilution not otherwise specified in this ScheduleSulphur dioxide or70
benzoic acid or160
methyl 4-hydroxybenzoate or160
ethyl 4-hydroxybenzoate or160
propyl 4-hydroxybenzoate or160
sorbic acid300
Soup concentrates with a moisture content of not less than 25% and not more than 60%Sorbic acid and1,500
methyl 4-hydroxybenzoate175
Starches, including modified starchesSulphur dioxide100
Sugars:
Specified sugar productsSulphur dioxideAs prescribed by the Specified Sugar Products Regulations 1976
Hydrolysed starches (other than specified sugar products)Sulphur dioxide400
Other sugars except lactoseSulphur dioxide70
Tea extract, liquidBenzoic acid or450
methyl 4-hydroxybenzoate or450
ethyl 4-hydroxybenzoate or450
propyl 4-hydroxybenzoate450
Vegetables, dehydrated:
Brussels sproutsSulphur dioxide2,500
CabbageSulphur dioxide2,500
PotatoSulphur dioxide550
OthersSulphur dioxide2,000
Vinegar:
Cider or wine vinegarSulphur dioxide200
OtherSulphur dioxide70
Wine (including alcoholic cordials) other than Community controlled wineSulphur dioxide and450 milligrams per litre
sorbic acid200 milligrams per litre
Yogurt, fruitSulphur dioxide or60
benzoic acid or120
methyl 4-hydroxybenzoate or120
ethyl 4-hydroxybenzoate or120
propyl 4-hydroxybenzoate or120
sorbic acid300

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