1986 Ed.]
Preservatives in Food Regulations
[CAP. 132
BF 11
[Subsidiary]
Column 1
Column 2
Item
Specified food
Permitted preservative
Column 3
Parts per million not
exceeding
21.
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
22.
Fish ball, fish cake, and dried shredded fish
Sorbic acid or benzoic acid or methyl para-hydroxybenzoate or ethyl para-hydroxybenzoate or propyl para-hydroxybenzoate
1,000
1,000
1,000
1,000
1,000
23.
Fish sauce (魚鱨)
Benzoic acid or methyl para-hydroxybenzoate or ethyl para-hydroxybenzoate or propyl para-hydroxybenzoate or sorbic acid
1,000
1,000
1,000
1,000
1,000
24.
Flavourings
Sulphur dioxide or benzoic acid or methyl para-hydroxybenzoate or ethyl para-hydroxybenzoate or propyl para-hydroxybenzoate
350
800
800
800
800
25.
Flavouring syrups
Sulphur dioxide or benzoic acid or methyl para-hydroxybenzoate or ethyl para-hydroxybenzoate or propyl para-hydroxybenzoate
350
800
800
800
800
26.
Flour confectionery
Propionic acid or sorbic acid
1,000
1,000
27.
Flour intended for use in the manufacture of biscuits
Sulphur dioxide
200
28.
Foam headings, liquid
Sulphur dioxide or benzoic acid or methyl para-hydroxybenzoate or ethyl para-hydroxybenzoate or propyl para-hydroxybenzoate
5,000
10,000
10,000
10,000
10,000
29.
Fruit based pie fillings
Sulphur dioxide or benzoic acid or methyl para-hydroxybenzoate or ethyl para-hydroxybenzoate or propyl para-hydroxybenzoate or sorbic acid
350
800
800
800
800
450
30.
Fruit, citrus
Diphenyl or ortho-phenylphenol
100
70
31.
Fruit, crystallized, glace or drained
Sulphur dioxide or benzoic acid or methyl para-hydroxybenzoate or ethyl para-hydroxybenzoate or propyl para-hydroxybenzoate or sorbic acid
100
1,000
1,000
1,000
1,000
1,000
32.
Fruit, dried, other than prunes or figs
Sulphur dioxide
2,000