Authorised Regulated Food and Feed Products for Great Britain

Restrictions of use: (1) Dairy products and analogues: not more than 15 mg/kg

(2) Fats and oils and fat and oil emulsions: not more than 10 mg/kg

(3) Edible ices: not more than 15 mg/kg

(4.2) Processed fruit and vegetables: not more than 15 mg/kg

(5) Confectionery: not more than 20 mg/kg

(6) Cereals and cereal products: not more than 10 mg/kg

(7) Bakery wares: not more than 25 mg/kg

(8) Meat: not more than 5 mg/kg

(9) Fish and fisheries products: not more than 5 mg/kg

(12) Salts, spices, soups, sauces, salads and protein products: not more than 25 mg/kg

(14.1) Non-alcoholic beverages: not more than 10 mg/kg

(15) Ready-to-eat savouries and snacks: not more than 15 mg/kg

(16) Desserts excluding products covered in categories 1, 3 and 4: not more than 15 mg/kg

Notes: Ammonium, sodium, potassium and calcium salts as well as chlorides, carbonates and sulphates are covered by the generic substances, providing that they have flavouring properties.

If the authorised flavouring substance is a racemate (an equal mixture of optical isomers), both the R- and S- form shall also be authorised for use. If only the R-form has been authorised then the S-form is not covered by this authorisation and vice versa.

Maximum levels refer to levels in or on food as marketed. By way of derogation from that principle, for dried and/or concentrated foods which need to be reconstituted the maximum levels shall apply to the food as reconstituted according to the instructions in the labelling taking into account the minimum dilution factor.

The presence of a flavouring substance shall be permitted:
(a) in a compound food other than as referred to in the Annex, where the flavouring substance is permitted in one of the ingredients of the compound food;
(b) in a food which is to be used solely in the preparation of a compound food and provided that the compound food complies with this Regulation.

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