1964_PRESERVATIVES_IN_FOOD_REGULATIONS — Page 11

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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

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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 1,0001,0001,0001,0001,000 23. Fish sauce (魚鱨) Benzoic acid or methyl para-hydroxybenzoate or ethyl para-hydroxybenzoate or propyl para-hydroxybenzoate or sorbic acid 1,0001,0001,0001,0001,000 24. Flavourings Sulphur dioxide or benzoic acid or methyl para-hydroxybenzoate or ethyl para-hydroxybenzoate or propyl para-hydroxybenzoate 350800800800800 25. Flavouring syrups Sulphur dioxide or benzoic acid or methyl para-hydroxybenzoate or ethyl para-hydroxybenzoate or propyl para-hydroxybenzoate 350800800800800 26. Flour confectionery Propionic acid or sorbic acid 1,0001,000 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 5,00010,00010,00010,00010,000 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 350800800800800450 30. Fruit, citrus Diphenyl or ortho-phenylphenol 10070 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 1001,0001,0001,0001,0001,000 32. Fruit, dried, other than prunes or figs Sulphur dioxide 2,000
Baseline (Original)
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 Sorbic acid 1,000 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% 22. Fish ball, fish Sorbic acid or 1,000 cake, and dried benzoic acid or 1,000 shredded fish methyl para-hydroxybenzoate or 1,000 ethyl para-hydroxybenzoate or 1,000 propyl para-hydroxybenzoate 1,000 23. Fish sauce (魚鱨) Benzoic acid or 1,000 methyl para-hydroxybenzoate or 1,000 ethyl para-hydroxybenzoate or 1,000 propyl para-hydroxybenzoate or 1,000 sorbic acid 1,000 24. Flavourings Sulphur dioxide or 350 benzoic acid or 800 methyl para-hydroxybenzoate or 800 ethyl para-hydroxybenzoate or propyl para-hydroxybenzoate 800 800 25. Flavouring syrups Sulphur dioxide or benzoic acid or 350 800 methyl para-hydroxybenzoate or ethyl para-hydroxybenzoate or propyl para-hydroxybenzoate 800 800 800 26. Flour Propionic acid or 1,000 confectionery sorbic acid 1,000 27. Flour intended Sulphur dioxide 200 for use in the manufacture of biscuits 28. Foam headings, Sulphur dioxide or 5,000 liquid benzoic acid or 10,000 methyl para-hydroxybenzoate or 10.000 ethyl para-hydroxybenzoate or 10,000 propyl para-hydroxybenzoate 10,000 29. Fruit based pie Sulphur dioxide or 350 fillings benzoic acid or 800 methyl para-hydroxybenzoate or 800 ethyl para-hydroxybenzoate or 800 propyl para-hydroxybenzoate or 800 sorbic acid 450 30. Fruit, citrus Diphenyl or 100 ortho-phenylphenol 70 31. Fruit, crystallized, Sulphur dioxide or 100 glace or drained benzoic acid or 1,000 methyl para-hydroxybenzoate or 1,000 ethyl para-hydroxybenzoate or 1,000 propyl para-hydroxybenzoate or 1,000 sorbic acid 1,000 32. Fruit, dried, other than prunes or figs Sulphur dioxide 2,000
2026-05-05 06:17:44 · Baseline
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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

Sorbic acid

1,000

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%

22.

Fish ball, fish

Sorbic acid or

1,000

cake, and dried

benzoic acid or

1,000

shredded fish

methyl para-hydroxybenzoate or

1,000

ethyl para-hydroxybenzoate or

1,000

propyl para-hydroxybenzoate

1,000

23.

Fish sauce (魚鱨)

Benzoic acid or

1,000

methyl para-hydroxybenzoate or

1,000

ethyl para-hydroxybenzoate or

1,000

propyl para-hydroxybenzoate or

1,000

sorbic acid

1,000

24.

Flavourings

Sulphur dioxide or

350

benzoic acid or

800

methyl para-hydroxybenzoate or

800

ethyl para-hydroxybenzoate or propyl para-hydroxybenzoate

800

800

25.

Flavouring syrups Sulphur dioxide or

benzoic acid or

350

800

methyl para-hydroxybenzoate or ethyl para-hydroxybenzoate or propyl para-hydroxybenzoate

800

800

800

26.

Flour

Propionic acid or

1,000

confectionery

sorbic acid

1,000

27.

Flour intended

Sulphur dioxide

200

for use in the

manufacture of

biscuits

28.

Foam headings,

Sulphur dioxide or

5,000

liquid

benzoic acid or

10,000

methyl para-hydroxybenzoate or

10.000

ethyl para-hydroxybenzoate or

10,000

propyl para-hydroxybenzoate

10,000

29.

Fruit based pie

Sulphur dioxide or

350

fillings

benzoic acid or

800

methyl para-hydroxybenzoate or

800

ethyl para-hydroxybenzoate or

800

propyl para-hydroxybenzoate or

800

sorbic acid

450

30.

Fruit, citrus

Diphenyl or

100

ortho-phenylphenol

70

31.

Fruit, crystallized,

Sulphur dioxide or

100

glace or drained

benzoic acid or

1,000

methyl para-hydroxybenzoate or

1,000

ethyl para-hydroxybenzoate or

1,000

propyl para-hydroxybenzoate or

1,000

sorbic acid

1,000

32.

Fruit, dried, other than prunes or figs

Sulphur dioxide

2,000

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