Major Use CategoryAdditivesTarget FoodsMaximum LimitsLimitation for UseppmAcidifiers Acetic AcidAll foodsAcetic Acid, GlacialAdipic AcidCitric AcidFumaric AcidGluconic AcidGlucono-δ-LactoneLactic AcidDL-Malic AcidSuccinic AcidD-Tartaric AcidDL-Tartaric AcidAnti-cakingFerrocyanides of Calcium,Potassium and SodiumSaltIndividually or incombination,0.020g/kg asanhydrous sodiumferrocyanideAnti-foaming agentSilicone resin All foods0.050 g/kg Only for defoaming. Anti-molding agentsDiphenylGrapefruit 0.070 g/kgLemon 0.070 g/kgOrange 0.070 g/kgImazalil Banana0.0020 g/kgCitus fruits0.0050 g/kg (except mandarin orange)o-PhenylphenolSodium o-PhenylphenolCitrus fruits ThiabendazoleBanana (whole)0.0030 g/kgBanana (pulp)0.0004 g/kgCitrus fruits 0.010 g/kgAntioxidantsL-Ascorbic AcidAll foodsL-Ascorbyl PalmitateL-Ascorbyl StearateButylated Hydroxyanisole (BHA)as BHAButter 0.2 g/kgFats & oils0.2 g/kgFish & shellfish (dried)0.2 g/kgFish & shellfish (salted)0.2 g/kgFish & shellfish (frozen)1 g/kg of dip (except frozen products cosumed raw)Mashed potato (dried)0.2 g/kgWhale meat (frozen)1 g/kg of dip (except frozen products cosumed raw) Standards for Use, according to Use Categorieseffective from June 04, 2009When BHA is used incombination with BHT, thetotal amount of both shall notexceed the correspondinglimit.as maximumresidue limitas maximumresidue limitas maximumresidue limit ofo-phenylphenol0.010g /kgas maximumresidue limit- 1 -Major Use CategoryAdditivesTarget FoodsMaximum LimitsLimitation for UseppmAntioxidantsButylated Hydroxytolueneas BHA(continued) (BHT)Butter 0.2 g/kgChewing gum0.75 g/kgFats & oils0.2 g/kgFish & shellfish (dried)0.2 g/kgFish & shellfish (salted)0.2 g/kgFish & shellfish (frozen)1 g/kg of dip (except frozen products cosumed raw)Mashed potato (dried)0.2 g/kgWhale meat (frozen)1 ...
