Table 226

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Maximum Levels of Certain Substances, Naturally Present in Flavorings and Food Ingredients with Flavoring Properties, in Certain Compound Foods Consumed to which Flavorings and/or Food Ingredients with Flavoring Properties have been Added

Compound Food in which the Presence of the Maximum Level

Name of the Substance Substance is Restricted (mg/kg)

b-Asarone Alcoholic beverages 1.0

1-Allyl-4-methoxybenzene, Dairy products 50

estragol Processed fruits, vegetables (including mushrooms, fungi, 50

roots, tubers, pulses, and legumes), nuts, and seeds

Fish products 50

Nonalcoholic beverages 10

Hydrocyanic acid Nougat, marzipan, or its substitutes or similar products 50

Canned stone fruits 5

Alcoholic beverages 35

Menthofuran Mint/peppermint containing confectionery, except micro breath 500

freshening confectionery

Micro breath freshening confectionery 3000

Chewing gum 1000

Mint/peppermint containing alcoholic beverages 200

4-Allyl-1,2-dimethoxy-benzene, Dairy products 20

methyleugenol Meat preparations and meat products, including poultry 15

and game

Fish preparations and fish products 10

Soups and sauces 60

Ready-to-eat savouries 20

Nonalcoholic beverages 1

Pulegone Mint/peppermint containing confectionery, except 250

micro breath freshening confectionery

Micro breath freshening confectionery 2000

Chewing gum 350

Mint/peppermint containing nonalcoholic beverages 20

Mint/peppermint containing alcoholic beverages 100

Quassin Nonalcoholic beverages 0.5

Bakery wares 1

Alcoholic beverages 1.5

1-Allyl-3,4-methylene dioxy Meat preparations and meat products, including poultry 15 benzene, safrole and game

Fish preparations and fish products 15

Soups and sauces 25

Nonalcoholic beverages 1

Teucrin A Bitter-tasting spirit drinks or bitter8 5

Liqueursb with a bitter taste 5

Other alcoholic beverages 2

Thujone (a and b) Alcoholic beverages, except those produced from 10

Artemisia species

Alcoholic beverages produced from Artemisia species 35

Nonalcoholic beverages produced from Artemisia species 0.5

TABLE 22.6 (continued)

Maximum Levels of Certain Substances, Naturally Present in Flavorings and Food Ingredients with Flavoring Properties, in Certain Compound Foods Consumed to which Flavorings and/or Food Ingredients with Flavoring Properties have been Added

Maximum Level (mg/kg)

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