Methyl para-hydroxybenzoate (218)

14.2.7.0

Aromatized alcoholic beverages (e.g. beer, wine and spirituous cooler-type beverages, low alcoholic refreshers)

1000 mg/kg

224: Excluding aromatized beer.

27: As para-hydroxybenzoic acid.

04.1.2.7

Candied fruit

1000 mg/kg

27: As para-hydroxybenzoic acid.

01.6.5.0

Cheese analogues

500 mg/kg

27: As para-hydroxybenzoic acid.

05.3.0.0

Chewing gum

1500 mg/kg

27: As para-hydroxybenzoic acid.

14.2.2.0

Cider and perry

200 mg/kg

27: As para-hydroxybenzoic acid.

05.1.3.0

Cocoa-based spreads, including fillings

300 mg/kg

27: As para-hydroxybenzoic acid.

XS86: Excluding products conforming to the Standard for Cocoa Butter (CODEX STAN 86-1981).

14.1.5.0

Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa

450 mg/kg

160: For use in ready-to-drink products and pre-mixes for ready-to-drink products only.

27: As para-hydroxybenzoic acid.

05.2.0.0

Confectionery including hard and soft candy, nougats, etc. other than food categories 05.1, 05.3 and 05.4

1000 mg/kg

27: As para-hydroxybenzoic acid.

XS309R: Excluding products conforming to the Codex Regional Standard for Halawa Tehenia (CODEX STAN 309R-211).

01.7.0.0

Dairy-based desserts (e.g. pudding, fruit or flavoured yoghurt)

120 mg/kg

27: As para-hydroxybenzoic acid.

05.4.0.0

Decorations (e.g. for fine bakery wares), toppings (non-fruit) and sweet sauces

300 mg/kg

27: As para-hydroxybenzoic acid.

04.1.2.2

Dried fruit

800 mg/kg

27: As para-hydroxybenzoic acid.

08.4.0.0

Edible casings (e.g. sausage casings)

36 mg/kg

27: As para-hydroxybenzoic acid.

02.3.0.0

Fat emulsions mainly of type oil-in-water, including mixed and/or flavoured products based on fat emulsions

300 mg/kg

27: As para-hydroxybenzoic acid.

02.2.2.0

Fat spreads, dairy fat spreads and blended spreads

300 mg/kg

27: As para-hydroxybenzoic acid.

XS256: Excluding products conforming to the Standard for Fat Spreads and Blended Spreads (CXS 256-2007).

04.1.2.10

Fermented fruit products

800 mg/kg

27: As para-hydroxybenzoic acid.

04.2.2.7

Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweed products, excluding fermented soybean products of food categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3

300 mg/kg

27: As para-hydroxybenzoic acid.

07.2.0.0

Fine bakery wares (sweet, salty, savoury) and mixes

300 mg/kg

27: As para-hydroxybenzoic acid.

04.1.2.11

Fruit fillings for pastries

800 mg/kg

27: As para-hydroxybenzoic acid.

04.1.2.3

Fruit in vinegar, oil, or brine

250 mg/kg

27: As para-hydroxybenzoic acid.

04.1.2.8

Fruit preparations, including pulp, purees, fruit toppings and coconut milk

800 mg/kg

27: As para-hydroxybenzoic acid.

04.1.2.9

Fruit-based desserts, including fruit-flavoured water-based desserts

800 mg/kg

27: As para-hydroxybenzoic acid.

04.1.2.6

Fruit-based spreads (e.g. chutney) excluding products of food category 04.1.2.5

1000 mg/kg

27: As para-hydroxybenzoic acid.

05.1.5.0

Imitation chocolate, chocolate substitute products

300 mg/kg

27: As para-hydroxybenzoic acid.

04.1.2.5

Jams, jellies, marmelades

250 mg/kg

27: As para-hydroxybenzoic acid.

14.2.5.0

Mead

200 mg/kg

27: As para-hydroxybenzoic acid.

12.4.0.0

Mustards

300 mg/kg

27: As para-hydroxybenzoic acid.

11.4.0.0

Other sugars and syrups (e.g. xylose, maple syrup, sugar toppings)

100 mg/kg

27: As para-hydroxybenzoic acid.

01.6.4.0

Processed cheese

300 mg/kg

27: As para-hydroxybenzoic acid.

15.2.0.0

Processed nuts, including coated nuts and nut mixtures (with e.g. dried fruit)

300 mg/kg

27: As para-hydroxybenzoic acid.

12.6.0.0

Sauces and like products

1000 mg/kg

27: As para-hydroxybenzoic acid.

XS302: Excluding products conforming to the Standard for Fish Sauce (CODEX STAN 302-2011).

09.3.0.0

Semi-preserved fish and fish products, including mollusks, crustaceans, and echinoderms

1000 mg/kg

27: As para-hydroxybenzoic acid.

XS291: Excluding products conforming to the Standard for Sturgeon Caviar (CODEX STAN 291-2010).

15.1.0.0

Snacks - potato, cereal, flour or starch based (from roots and tubers, pulses and legumes)

300 mg/kg

27: As para-hydroxybenzoic acid.

04.2.2.6

Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed pulps and preparations (e.g. vegetable desserts and sauces, candied vegetables) other than food category 04.2.2.5

1000 mg/kg

27: As para-hydroxybenzoic acid.

04.2.2.5

Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed purees and spreads (e.g., peanut butter)

1000 mg/kg

27: As para-hydroxybenzoic acid.

04.2.2.3

Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds in vinegar, oil, brine, or soybean sauce

1000 mg/kg

27: As para-hydroxybenzoic acid.

12.3.0.0

Vinegars

100 mg/kg

27: As para-hydroxybenzoic acid.

14.1.4.0

Water-based flavoured drinks, including "sport," "energy," or "electrolyte" drinks and particulated drinks

500 mg/kg

27: As para-hydroxybenzoic acid.

14.2.4.0

Wines (other than grape)

200 mg/kg

27: As para-hydroxybenzoic acid.