Agriculture Reference
In-Depth Information
Table 5.2
US antioxidant addition limits
Food
BHA
BHT
Propyl gallate
Total
permissible*
Beverages and desserts
prepared from dry mixes
2
-
-
2
Cereals, dry breakfast
50
50
50
Chewing-gum base
1000
1000
1000
1000
Dry mixes for beverages and
desserts
90
90
Emulsion stabilizers for
shortenings
200
200
200
Fruit, dry, glacéed
32
32
Meats, dried
100
100
100
100
Potato fl akes
50
50
50
Potato granules
10
10
10
Potato shreds, dehydrated
50
50
50
Rice, enriched
33
33
Sausage, dry
30
30
30
30
Sausage, pork, fresh
100
100
100
200**
Sweet potato fl akes
50
50
50
Yeast, active dry
1000
1000
Notes:
* Combination of lawful antioxidants.
** Based on fat content of sausage.
In the European Union (EU), several of the antioxidative extracts may be
defi ned as 'natural fl avouring preparations' under Regulation (EC) No. 1334/2008.
Extracts of rosemary, oregano, sage and other fl avoring preparations can benefi t
from this legislation and may appear in the ingredients list of the fi nal product as,
for example, 'natural rosemary fl avouring', 'fl avouring' or 'rosemary extract'.
Other natural substances such as tocopherols, ascorbic acid and citric acid are
covered under Regulation (EC) No. 1333/2008 as food additives. They may be
labeled either by name or by 'E' number (i.e. tocopherols is E306, ascorbic acid is
E300 and citric acid is E330).
Following safety studies by the European Food Safety Authority (EFSA),
rosemary extract manufactured under certain conditions is allowed in food from
2011 as an antioxidant under Directive 2010/69/EU, subject to the specifi c criteria
requirements in EC Directive 2010/67/EU (Panel on Food Additives 2008). The
label declaration is Antioxidant: E392 or Antioxidant: Rosemary Extract.
Regarding marketing trends, consumers in general are drifting towards natural
foods and natural ingredients. According to Mintel (2010), the claim 'natural'
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