S Marmelade Potato dough and pre-fried potato slices Coated nuts Non-heat-treatedS Marmelade Potato dough and

S Marmelade Potato dough and pre-fried potato slices Coated nuts Non-heat-treated
S Marmelade Potato dough and pre-fried potato slices Coated nuts Non-heat-treated PSB-603 Technical Information dairy-based desserts Candied, crystallized or glacfruit and vegetables Other confectionery including breath freshening microsweets Chewing gum Toppings (syrups for pancakes, flavored syrups for milkshakes and ice cream; similar solutions) Other decorations, coatings and fillings, except fruit-based fillings Potato Gnocchi Fillings of stuffed pasta (ravioli and equivalent) Batters Polenta Prepacked sliced bread and rye-bread, partially baked, prepacked bakery wares intended for retail sale and energy-reduced bread intended for retail sale Fine bakery wares (only with Aw 0.65) Maximum Level (mg/L or mg/Kg) 1000 300 1000 1000 Quantum satis 1000 2000 1000 2000 Quantum satis 1000 2000 20 1000 1000 2000 1000 1000 (olive-based preparations)Dairy productsFat and oil emulsionsFruit and vegetables1000 1000 1000 1500 2000 1000 300 1000 1500 1500 1000 1500 1000 1000 2000 200 2000Nuts DessertsConfectioneryCereals and cereal productsNutrients 2021, 13,18 ofTable A2. Cont. Food Category Ready-to-eat savouries and snacks Specifications Potato-, cereal-, flour- or starch-based snacks Surface remedy of dried meat solutions P Collagen-based casings with Aw 0.6 Jelly coatings of meat solutions (cooked, cured or dried) Salted, dried fish Semi-preserved fish and fisheries products like crustaceans, molluscs, surimi and fish/crustacean paste; cooked crustaceans and molluscs Semi-preserved fish solutions such as fish roe goods Maximum Level (mg/L or mg/Kg) 1000 Quantum satis 1000 Quantum satis 1000 200 2000 2000 Meat and meat preparationsFish and fisheries goods The additives may be added individually or in combination. The maximum level is applicable towards the sum plus the levels are expressed as the absolutely free acid. The additives can be added individually or in mixture with sorbic acid, potassium sorbate, benzoic acid and benzoates. The maximum level is applicable for the sum and the levels are expressed as the absolutely free acid. The additives can be added individually or in mixture with sorbic acid, potassium sorbate, benzoic acid and benzoates and E214-219: p-hydroxybenzoates (PHB) (maximum 300 mg/kg). The maximum level is applicable to the sum and the levels are expressed because the no cost acid.Table A3. Food category and maximum level permitted of additive potassium nitrate (E252). Meals Category Specifications Non-heat-treated processed meat Traditional immersion and dry cured solutions (Meat merchandise cured by immersion in a curing remedy containing nitrites and/or nitrates, salt along with other components) or Standard dry cured goods. (Dry curing process entails dry application of curing mixture containing nitrites and/or nitrates, salt and also other components to the surface in the meat followed by a period of stabilization/maturation). Ripened cheese (tough, semi-hard and semi-soft cheese) Whey cheese (cheese milk of tough, semi-hard and semi-soft cheese) Cheese goods (really hard, semi-hard and semi-soft ripened products) Dairy analogues, including beverage whiteners (only dairy-based cheese analogue) Processed fish and fishery merchandise such as molluscs and crustaceans (only FM4-64 manufacturer pickled herring and sprat) Maximum Level (mg/L or mg/Kg) 150 Meat and meat preparations250 150 150 150 150Dairy productsFish and fisheries goods Maximum added quantity Maximum residual amount, residue level at the finish the production course of action.
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