1964_PRESERVATIVES_IN_FOOD_REGULATIONS — Page 10

HK Historical Laws 香港歷史法例 All AI Reviewed
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BF 10

CAP. 132]

[Subsidiary]

Preservatives in Food Regulations

[1986 Ed.

Column 1 Column 2 Column 3 Item Specified food Permitted preservative Parts per million not exceeding 9. Chilli sauce Benzoic acid or methyl para-hydroxybenzoate or ethyl para-hydroxybenzoate or propyl para-hydroxybenzoate or sorbic acid 400 400 400 400 1,000 10. Cider Sulphur dioxide or sorbic acid 200 200 11. Coffee (or coffee and chicory) extract, liquid Benzoic acid or methyl para-hydroxybenzoate or ethyl para-hydroxybenzoate or propyl para-hydroxybenzoate 450 450 450 450 12. Coffee extract, solid Sulphur dioxide 150 13. Colouring matter, if in the form of a solution of a permitted colouring matter Benzoic acid or methyl para-hydroxybenzoate or ethyl para-hydroxybenzoate or propyl para-hydroxybenzoate or sorbic acid 2,000 2,000 2,000 2,000 1,000 14. Curry paste Benzoic acid or methyl para-hydroxybenzoate or ethyl para-hydroxybenzoate or propyl para-hydroxybenzoate 350 350 350 350 15. Dessert, fruit based milk and cream Sulphur dioxide or sorbic acid 100 300 16. Dessert sauces, fruit based with a total soluble solids content of less than 75% Sulphur dioxide or benzoic acid or methyl para-hydroxybenzoate or ethyl para-hydroxybenzoate or propyl para-hydroxybenzoate or sorbic acid 100 350 250 250 250 1,000 17. The permitted miscellaneous additive. Sulphur dioxide or benzoic acid or methyl para-hydroxybenzoate or ethyl para-hydroxybenzoate or propyl para-hydroxybenzoate or sorbic acid Dimethylpolysiloxane 1,000 2,000 2,000 2,000 2,000 1,000 18. Drinking chocolate concentrate Benzoic acid or methyl para-hydroxybenzoate or ethyl para-hydroxybenzoate or propyl para-hydroxybenzoate 700 700 700 700 19. Enzymes: Papain, solid Papain, aqueous solutions Sulphur dioxide Sulphur dioxide or sorbic acid 30,000 5,000 1,000 Aqueous solutions of enzyme preparations specified, including immobilized not otherwise Sulphur dioxide or benzoic acid or methyl para-hydroxybenzoate or ethyl para-hydroxybenzoate or propyl para-hydroxybenzoate or sorbic acid 500 3,000 3,000 3,000 3,000 3,000 20. enzyme preparations in aqueous media Figs, dried Sulphur dioxide or sorbic acid 2,000 500

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BF 10 CAP. 132] [Subsidiary] Preservatives in Food Regulations [1986 Ed. Column 1 Column 2 Column 3 Item Specified food Permitted preservative Parts per million not exceeding 9. Chilli sauce Benzoic acid or methyl para-hydroxybenzoate or ethyl para-hydroxybenzoate or propyl para-hydroxybenzoate or sorbic acid 400 400 400 400 1,000 10. Cider Sulphur dioxide or sorbic acid 200 200 11. Coffee (or coffee and chicory) extract, liquid Benzoic acid or methyl para-hydroxybenzoate or ethyl para-hydroxybenzoate or propyl para-hydroxybenzoate 450 450 450 450 12. Coffee extract, solid Sulphur dioxide 150 13. Colouring matter, if in the form of a solution of a permitted colouring matter Benzoic acid or methyl para-hydroxybenzoate or ethyl para-hydroxybenzoate or propyl para-hydroxybenzoate or sorbic acid 2,000 2,000 2,000 2,000 1,000 14. Curry paste Benzoic acid or methyl para-hydroxybenzoate or ethyl para-hydroxybenzoate or propyl para-hydroxybenzoate 350 350 350 350 15. Dessert, fruit based milk and cream Sulphur dioxide or sorbic acid 100 300 16. Dessert sauces, fruit based with a total soluble solids content of less than 75% Sulphur dioxide or benzoic acid or methyl para-hydroxybenzoate or ethyl para-hydroxybenzoate or propyl para-hydroxybenzoate or sorbic acid 100 350 250 250 250 1,000 17. The permitted miscellaneous additive. Sulphur dioxide or benzoic acid or methyl para-hydroxybenzoate or ethyl para-hydroxybenzoate or propyl para-hydroxybenzoate or sorbic acid Dimethylpolysiloxane 1,000 2,000 2,000 2,000 2,000 1,000 18. Drinking chocolate concentrate Benzoic acid or methyl para-hydroxybenzoate or ethyl para-hydroxybenzoate or propyl para-hydroxybenzoate 700 700 700 700 19. Enzymes: Papain, solid Papain, aqueous solutions Sulphur dioxide Sulphur dioxide or sorbic acid 30,000 5,000 1,000 Aqueous solutions of enzyme preparations specified, including immobilized not otherwise Sulphur dioxide or benzoic acid or methyl para-hydroxybenzoate or ethyl para-hydroxybenzoate or propyl para-hydroxybenzoate or sorbic acid 500 3,000 3,000 3,000 3,000 3,000 20. enzyme preparations in aqueous media Figs, dried Sulphur dioxide or sorbic acid 2,000 500 Page 10 Page 11
Baseline (Original)
BF 10 CAP. 132] [Subsidiary] Preservatives in Food Regulations [1986 Ed. Column 1 Item Specified food Column 2 Permitted preservative Column 3 Parts per million not exceeding 9. Chilli sauce Benzoic acid or 400 methyl para-hydroxybenzoate or 400 ethyl para-hydroxybenzoate or 400 propyl para-hydroxybenzoate or sorbic acid 400 1,000 10. Cider Sulphur dioxide or 200 sorbic acid 200 11. Coffee (or coffee Benzoic acid or 450 and chicory) methyl para-hydroxybenzoate or 450 extract, liquid ethyl para-hydroxybenzoate or 450 propyl para-hydroxybenzoate 450 12. Coffee extract, solid Sulphur dioxide 150 13. Colouring matter, Benzoic acid or 2,000 if in the form of a methyl para-hydroxybenzoate or 2,000 solution of a ethyl para-hydroxybenzoate or 2,000 permitted propyl para-hydroxybenzoate or 2,000 colouring matter sorbic acid 1,000 14. Curry paste Benzoic acid or 350 methyl para-hydroxybenzoate or 350 ethyl para-hydroxybenzoate or 350 propyl para-hydroxybenzoate 350 15. Dessert, fruit Sulphur dioxide or 100 based milk and sorbic acid 300 cream 16. Dessert sauces, Sulphur dioxide or 100 fruit based with a benzoic acid or 350 total soluble solids methyl para-hydroxybenzoate or 250 content of less than 75% ethyl para-hydroxybenzoate or 250 propyl para-hydroxybenzoate or sorbic acid 250 1,000 17. The permitted Sulphur dioxide or 1,000 miscellaneous benzoic acid or 2,000 additive. methyl para-hydroxybenzoate or 2,000 Dimethylpolysi- ethyl para-hydroxybenzoate or 2,000 loxane propyl para-hydroxybenzoate or 2,000 sorbic acid 1,000 18. Drinking Benzoic acid or 700 chocolate methyl para-hydroxybenzoate or 700 concentrate ethyl para-hydroxybenzoate or 700 propyl para-hydroxybenzoate 700 19. Enzymes: Papain, solid Sulphur dioxide 30,000 Papain, aqueous solutions Sulphur dioxide or 5,000 sorbic acid 1.000 Aqueous Sulphur dioxide or 500 solutions of benzoic acid or 3,000 enzyme preparations specified, including immobilized methyl para-hydroxybenzoate or 3,000 ethyl para-hydroxybenzoate or 3,000 not otherwise propyl para-hydroxybenzoate or 3,000 sorbic acid 3.000 20. enzyme preparations in aqueous media Figs, dried Sulphur dioxide or 2,000 sorbic acid 500 Page 10Page 11
2026-05-05 06:17:36 · Baseline
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BF 10

CAP. 132]

[Subsidiary]

Preservatives in Food Regulations

[1986 Ed.

Column 1

Item

Specified food

Column 2

Permitted preservative

Column 3

Parts per million not

exceeding

9.

Chilli sauce

Benzoic acid or

400

methyl para-hydroxybenzoate or

400

ethyl para-hydroxybenzoate or

400

propyl para-hydroxybenzoate or sorbic acid

400

1,000

10.

Cider

Sulphur dioxide or

200

sorbic acid

200

11.

Coffee (or coffee

Benzoic acid or

450

and chicory)

methyl para-hydroxybenzoate or

450

extract, liquid

ethyl para-hydroxybenzoate or

450

propyl para-hydroxybenzoate

450

12.

Coffee extract, solid

Sulphur dioxide

150

13.

Colouring matter,

Benzoic acid or

2,000

if in the form of a

methyl para-hydroxybenzoate or

2,000

solution of a

ethyl para-hydroxybenzoate or

2,000

permitted

propyl para-hydroxybenzoate or

2,000

colouring matter

sorbic acid

1,000

14.

Curry paste

Benzoic acid or

350

methyl para-hydroxybenzoate or

350

ethyl para-hydroxybenzoate or

350

propyl para-hydroxybenzoate

350

15.

Dessert, fruit

Sulphur dioxide or

100

based milk and

sorbic acid

300

cream

16.

Dessert sauces,

Sulphur dioxide or

100

fruit based with a

benzoic acid or

350

total soluble solids

methyl para-hydroxybenzoate or

250

content of less than 75%

ethyl para-hydroxybenzoate or

250

propyl para-hydroxybenzoate or sorbic acid

250

1,000

17.

The permitted

Sulphur dioxide or

1,000

miscellaneous

benzoic acid or

2,000

additive.

methyl para-hydroxybenzoate or

2,000

Dimethylpolysi-

ethyl para-hydroxybenzoate or

2,000

loxane

propyl para-hydroxybenzoate or

2,000

sorbic acid

1,000

18.

Drinking

Benzoic acid or

700

chocolate

methyl para-hydroxybenzoate or

700

concentrate

ethyl para-hydroxybenzoate or

700

propyl para-hydroxybenzoate

700

19.

Enzymes:

Papain, solid

Sulphur dioxide

30,000

Papain, aqueous

solutions

Sulphur dioxide or

5,000

sorbic acid

1.000

Aqueous

Sulphur dioxide or

500

solutions of

benzoic acid or

3,000

enzyme preparations

specified,

including immobilized

methyl para-hydroxybenzoate or

3,000

ethyl para-hydroxybenzoate or

3,000

not otherwise

propyl para-hydroxybenzoate or

3,000

sorbic acid

3.000

20.

enzyme

preparations in

aqueous media

Figs, dried

Sulphur dioxide or

2,000

sorbic acid

500

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