Rheoliad 9
| EC No | Name | Food | Maximum level (mg/kg) |
|---|---|---|---|
| * When combinations of gallates, TBHQ, BHA and BHT are used, the individual levels must be reduced proportionally | |||
| E 310 | Propyl gallate | Fats and oils for the professional manufacture of heat-treated foods | 200* (gallates, TBHQ and BHA, individually or in combination) |
| E 311 | Octyl gallate | Frying oil and frying fat, excluding olive pomace oil | 100* (BHT), both expressed on fat |
| E 312 | Dodecyl gallate | ||
| E 319 | Tertiary-butyl hydroquinone (TBHQ) | Lard; — fish oil beef, poultry and sheep fat | |
| E 320 | Butylated hydroxyanisole (BHA) | Cake mixes; cereal-based snack foods; milk powder for vending machines | 200 (gallates, TBHQ and BHA, individually or in combination) expressed on fat |
| E 321 | Butylated hydroxytoluene (BHT) | Dehydrated soups and broths; sauces; dehydrated meat; processed nuts; pre-cooked cereals | |
| Seasonings and condiments | 200 (gallates and BHA, individually or in combination) expressed on fat | ||
| Dehydrated potatoes | 25 (gallates, TBHQ and BHA, individually or in combination) | ||
| Chewing gum; food supplements | 400 (gallates, TBHQ, BHT and BHA, individually or in combination) | ||
| Essential oils | 1,000 (gallates, TBHQ and BHA, individually or in combination) | ||
| Flavourings other than essential oils | 100*(gallates, individually or in combination) | ||
| 200*(TBHQ and BHA, individually or in combination) | |||
| E 315 | Erythorbic acid | Cured meat products 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 | 1,500 expressed as erythorbic acid |
| E 586 | 4-Hexylresorcinol | Fresh, frozen and deep-frozen crustaceans | 2 as residues in crustacean meat |