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Food Act No.

26 of 1980

REGULATIONS made by the Minister of Healthcare, Nutrition and Uva Wellassa


Development in terms of section 32 of the Food Act No.26 of 1980 as amended by the Food
(Amendment) Act No. 20 of 1991 in consultation with the Food Advisory Committee.

Nimal Siripala De Silva


Minister of Healthcare, Nutrition & Uva Wellassa Development

COLOMBO

………………………….2004

Food (Additives – Preservatives) Regulations – 2004


1. THESE REGULATIONS may be cited as the Food (Additives-Preservatives) Regulations and
shall come into operation from………………………………2004.

2. In these Regulations, 'Preservative" means a substance which when added to food is capable of
inhibiting, retarding or arresting the process of fermentation, acidification or other
decomposition of food and does not include vinegar, any soluble carbohydrate sweetening
matter, potable spirits or wines, herbs, spices, hop extract or flavouring agent when used for
flavouring purposes, common salt (sodium chloride) or any other substance added to food by
the process of smoking.

3. No person shall manufacture, import, manufacture, store, transport, sell, offer for sale,
distribute, use or advertise any food preservative other than a preservative specified in Schedule
1 hereto.

4. No person shall manufacture, import, manufacture, store, transport, sell, offer for sale,
distribute, use or advertise any food which has in or upon it any preservative, except as
permitted in these regulations.

5. Any food specified in Schedule II may have in or upon it permitted preservatives and the name
and proportions of the permitted preservatives shall be as set out in Schedule II

6. Where a choice of preservatives is permitted by this Regulation, two or more preservatives may
be used in combination. Where more than one preservative is added to a food, the sum of the
fractions obtained by dividing the quantity of each preservative used by the maximum quantity
of such preservative is permitted to be present if used alone shall not exceed unity (one)

7. (i) Nothing in the preceding Regulation shall prohibit the presence in any compounded food of
any permitted preservative introduced in the preparation of that food by the use of one or more
specified foods if that permitted preservative –

a. may under these regulations be present in any specified food used in the compounded
food;

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b. is present in the compounded food in no higher proportion, in relation to the quantity of
the specified food used, than the permitted proportion specified in relation to that
specified food in Schedule II

(ii)If the compounded food is a specified it may not contain any permitted preservative
specified in relation thereto in Schedule II in any higher proportion than is specified in relation
thereto

8. No person shall manufacture, import, manufacture, store, transport, sell, offer for sale,
distribute, use or advertise any permitted preservative (including any permitted preservative
with which any other substance has been mixed) for use as an ingredient in the preparation of
food, unless such preservatives conforms to the standards of purity prescribed by the Sri Lanka
Standards Institution or in the absence of any such standards, the standards prescribed by the
Food and Agricultural Organization or World Health Organization.

9. No person shall manufacture, import, manufacture, store, transport, sell, offer for sale, distribute,
use or advertise any permitted preservative (including any permitted preservative with which
any other substance has been mixed) for use as an ingredient in the preparation of food except
in a container bearing a label in accordance with the requirements contained in paragraph 1 and
2 of Schedule III

10. The label on every container or package of food, to which a permitted preservative as specified
in these regulations has been added, shall have a declaration as set out in the Food (Labelling
and Advertising) Regulation 2003 published in the Govt. Gazette Extra Ordinary No. 1323/2 of
12.01.2004.

11.The Food (Preservatives) Regulations -1990 made under the Food Act No.26 of 1980 and
published in the Govt. Gazette Extra Ordinary No. 615 / 11 of 19 June 1990 are hereby
rescinded.

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SCHEDULE 1
________________________________________________________________________

PERMITTED PRESERVATIVES
________________________________________________________________________
Column 1 Column II

Permitted INS No. Alternative form in INS No.


Preservative which the permitted
preservative may be
used (to be calculated
as the permitted
preservative shown in
Column I

________________________________________________________________________
1. Sorbic acid 200 Sodium sorbate 201
Potassium sorbate 202
Calcium sorbate 203
2 . Benzoic acid 210 Sodium benzoate 211
Potassium benzoate 212
Calcium benzoate 213
3. Ethyl p-hydroxy 214 Ethyl p-hydroxy benzoic acid 215
benzoic acid sodium salt
4. Propyl p-hydroxy 216 Propyl p-hydroxy benzoic acid 217
benzoic acid sodium salt
5. Methyl p-hydroxy 218 Methyl p-hydroxy benzoic acid 219
benzoic acid sodium salt
6. Sulphur dioxide 220 Sodium sulphite 221
Sodium hydrogen sulphite 222
Sodium metabisulphite 223
Potassium metabisulphite 224
Potassium sulphite 225
Potassium hydrogen sulphite 228
Calcium sulphite 226
Calcium hydrogen sulphite 227
7. Biphenyl, Diphenyl 230
8. Orthophenylphenol 231 Sodium orthophenylphenate 232
9. Nisin 234
10. Potassium nitrite 249
11. Sodium nitrite 250
12. Sodium nitrate 251
13. Potassium nitrate 252
14. Propionic acid 280 Sodium propionate 281
Calcium propionate 282
Potassium propionate 283
_______________________________________________________________________

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SCHEDULE II

Articles of Food which may contain permitted preservative and the nature and
proportion of the permitted preservative in each case
_____________________________________________________________
Column I Column II Column III

Specified Food Permitted Preservative


Maximum Permitted Level
mg/Kg
________________________________________________________________________

1.0 Dairy Products

(a) Dairy based flavoured Sorbates 300


e.g. chocolate milk

(b) Cheese, pre-packed, sliced Sorbic acid 1000

(c) Cheese processed Sulphur dioxide or 300


Sorbic acid or 2000
Nitrate as sodium nitrate or 50
Nisin 250

(d) Cheese, ripened Benzoates or 2000


Hydroxy benzoates or 500
Sorbates or 1000
Nitrates as sodium nitrate 50

(e) Desserts, dairy based non Sorbates 300


heat treated (e.g. curd)

2.0 Fats and oils and fat emulsions (type water -in-oil)

(a) Margarine and fat spreads Benzoates 1000


Sorbates 1000

(b) Peanut butter Sulphur dioxide 2000

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Articles of Food which may contain permitted preservative and the nature and
proportion of the permitted preservative in each case
_____________________________________________________________
Column I Column II Column III

Specified Food Permitted Preservative Maximum Permitted Levels


________________________________________________________ mg/Kg_________

3.0 Edible ices including sherbet


(a) Edible ices including sherbet Sorbates 400

4.0 Fruits, vegetables and artificially flavoured drinks

4.1 Fruits

(a) Fruits, fresh Sorbates 1000

(b) Citrus fruits Biphenyl, Diphenyl or 70


(only as surface treatment) Orthophenyl phenol or 12
Sodium Orthophenyl phenol 12
(b) Fruits, dried

(i) Apricots Sulphur dioxide or 2000


Benzoates or Sorbates
(ii) Peaches Sulphur dioxide or 1000
Benzoates or Sorbates
(iii) Grapes, Prunes and Figs Sulphur dioxide or 2000
Benzoates or Sorbates
(iv) Bananas Sulphur dioxide or 1000
Benzoates or Sorbates
(v) Apples, Pears and others Sulphur dioxide or 600
Benzoates or Sorbates
(vi) Nuts in shell Sulphur dioxide or 500
For all fruits Benzoates or 800
For all fruits Sorbates 1000

(c) Fruits, angelica and citrus Sulphur dioxide or 100


peel, candied crystallized Benzoates or 1000
or glaced Hydroxy benzoates or 1000
Sorbates 1000
(d) Fruits, canned or bottled Sulphur dioxide or 350
(pasteurized) except lemon Benzoates or 1000
Hydroxy benzoates or 300
Sorbates 1000

(e) Bottled sliced lemon Sulphur dioxide 250

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Articles of Food which may contain permitted preservative and the nature and
proportion of the permitted preservative in each case
_____________________________________________________________
Column I Column II Column III

Specified Food Permitted Preservative Maximum Permitted Levels


_________________________________________________________mg/Kg_________

f) Fruits in vinegar or wine Sulphur dioxide or 100


Benzoates or 1000
Hydroxy benzoates or 300
Sorbates 1000
(g) Fruit based spreads Sulphur dioxide or 350
e.g. chutney Benzoates or 1000
Hydroxy benzoates or 300
Sorbates 1000
(h) Fruit preparation including Sulphur dioxide or 3000
pulp and fruit toppings Benzoates or 800
Hydroxy benzoates or 200
Sorbates 1000
(i) Fruit juices canned or bottled Sulphur dioxide or 350
(pasteurized) Benzoates or 2100
Hydroxy benzoates or 1000
Sorbates 2100

(j) Lime and lemon juice Sulphur dioxide 350

(k) Fruit cordials, crushes and Sulphur dioxide or 350


squashes containing not less Benzoates or 800
than 25% fruit juice and not Hydroxy benzoates or 800
less than 25% sugar (calculated Sorbates 1000
as sucrose) for consumption
after dilution.`

(l) Fruit drinks for consumption Sulphur dioxide or 70


without dilution containing Benzoates or 160
not less than 5% fruit juice Hydroxy benzoates or 160
and not less than 5% sugar Sorbates 200
(calculated as sucrose)

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Articles of Food which may contain permitted preservative and the nature and
proportion of the permitted preservative in each case
_____________________________________________________________
Column I Column II Column III

Specified Food Permitted Preservative Maximum Permitted Levels


_______________________________________________________mg/Kg___________

m) Fruit wines Sulphur dioxide or 200


Benzoates 800
Sorbates 200

(n) Grape juice, concentrated Sulphur dioxide 2000


for home wine making

(o) Grape juice unfermented for Sulphur dioxide or 70


sacramental use Benzoates or 2000
Sorbates 2000

(p) Fruit based deserts including Sulphur dioxide or 750


fruit flavoured water based Benzoates or 800
deserts Hydroxy benzoates or 300
Sorbates 1000

(q) Jams, Jellies Sulphur dioxide or 100


Sorbates 500

(r) Citrus marmalade Sulphur dioxide or 100


Sorbates 500

(s) Jams, jellies and marmalades Benzoates or 500


low in sugar or sugar free Sorbates 500

4.2 Water based flavoured drinks

(a) Artificially flavoured cordials, Sulphur dioxide or 350


crushes and squashes Benzoates or 800
containing not less than 25% Hydroxy benzoates or 800
sugar, calculated as sucrose, Sorbates 1000
for consumption after dilution

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Articles of Food which may contain permitted preservative and the nature and
proportion of the permitted preservative in each case
____________________________________________________________
Column I Column II Column III

Specified Food Permitted Preservative Maximum Permitted Levels


_________________________________________________________mg/Kg_________

(b) Artificial flavoured drinks Sulphur dioxide or 70


ready for consumption Benzoates or 160
without dilution, containing Hydroxy benzoates or 160
not less than 5% sugar Sorbates 200
calculated as sucrose

(c) Water based flavoured drinks Sulphur dioxide or 70


including punches whether Benzoates or 150
carbonated or not Sorbates 1500

(d) Concentrates, liquid or solids Sulphur dioxide or 350


for water based flavoured Benzoates or 1000
drinks e.g. for soft drink Hydroxy benzoates or 1000
powder mixes Sorbates 1500

4.3 Vegetables

(a) Vegetable, fresh Benzoates 1000

(b) Vegetable, dried Sulphur dioxide or 2500


Benzoates 1000

(c) Tomatoes, dried Sulphur dioxide 200


(d) Vegetable canned or bottled Sulphur dioxide or 100
(pasteurized) Benzoates or 1000
Hydroxy benzoates or 300
Sorbates 1000

(e) Vegetable in vinegar, oil or Sulphur dioxide or 100


brine Benzoates or 2000
Hydroxy benzoates or 300
Sorbates 200

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Articles of Food which may contain permitted preservative and the nature and
proportion of the permitted preservative in each case
_____________________________________________________________
Column I Column II Column III

Specified Food Permitted Preservative Maximum Permitted Limits


__________________________________________________________mg/Kg________

(f) Vegetable juice, canned Sulphur dioxide or 50


or bottled (pasteurized) Benzoates or 400
Hydroxy benzoates or 1000
Sorbates 1000

(g) Ginger, dried Sulphur dioxide 150

(h) Garlic, onion, shallot pulp Sulphur dioxide 200

(i) Mustards Sulphur dioxide or 250


Benzoates or 1000
Hydroxy benzoates or 3000
Sorbates 1000

(j) Mushrooms, processed Sulphur dioxide 50


including frozen

(k) Mushroom, dried Sulphur dioxide 100

2.0 Carbohydrates, cereals and their products


5.1 Carbohydrates
(a) Starches and flours (excluding Sulphur dioxide or 50
starches for weaning foods, Benzoates or 500
follow on formula and Sorbates 1000
infant formula)

(b) Sugars white and semi white sulphur dioxide or 400


sugar, fructose, glucose, xyloses Sorbate 1000
sugar solutions and syrups
(partially) inverted sugars

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Articles of Food which may contain permitted preservative and the nature and
proportion of the permitted preservative in each case
_____________________________________________________________
Column I Column II Column III

Specified Food Permitted Preservative Maximum Permitted Levels


________________________________________________________ mg/Kg__________
(c) Other sugars and syrups, Sulphur dioxide or 40
e.g. brown sugar, maple Benzoates or 500
sugar Hydroxy benzoates or 100
Sorbates 1000

(d) Toppings (syrups for pancakes, Sulphur dioxide 40


flavoured syrups for milk
shakes and ice creams) and
similar products.

(e) Treacle and molasses Sulphur dioxide 70

f) Glucose syrup Sulphur dioxide 40

(g) Glucose syrup for Sulphur dioxide 150


manufacturing purposes

5.2 Cereals and their products

(a) Whole, broken or flaked Sulphur dioxide 30


cereal grain including rice

(b) Rice, semolina and tapioca Nisin 3


pudding

(c) Pastas, noodles Sulphur dioxide or 45


Sorbates 100

(d) Bread, prepacked sliced Sorbic acid or 2000


Propionic acid 3000
Calculated on the weight of
flour

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Articles of Food which may contain permitted preservative and the nature and
proportion of the permitted preservative in each case
_____________________________________________________________
Column I Column II Column III

Specified Food Permitted Preservative Maximum Permitted Level


_______________________________________________________mg/Kg___________

5.3 - Confectionery

(a) Confectionery, flour based Sorbates or 1000


Propionic acid 1000

(b) Confectionery, Glucose Sulphur dioxide 50


syrup based

(c) Confectionery, sugar based Sulphur dioxide or 2000


other than chocolate but Benzoates or 1500
including hard and soft Hydroxy benzoates or 350
candy, nougats etc Sorbates 1500

(d) Batters (e.g. for breading) or Propionic acid 2000


Batters for fish or poultry

6 Egg, fish, poultry, meat and their products

6.1 Egg, fish and thier products

(a) Egg products, concentrated, Sorbates 1000


dehydrated, frozen

(b) Fish, fish fillets and fish Sulphur dioxide or 300


products including Benzoates 1000
crustaceans, frozen

(c) Fish, fish fillets and fish Benzoates 1000


products including
crustaceans, battered, frozen

(d) Salted, dried fish Benzoates or 200


Sorbates 200

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Articles of Food which may contain permitted preservative and the nature and
proportion of the permitted preservative in each case
_____________________________________________________________
Column I Column II Column III

Specified Food Permitted Preservative Maximum Permitted Level


_________________________________________________________mg/Kg_________

6.2 Poultry and meat

(a) Meat, poultry and game, fresh Nitrate as sodium nitrate & 200
Nitrite as sodium nitrite 200

(b) Meat, poultry and game in Sorbates 2000


whole pieces/cuts, processed

(c) Meat, poultry and game Benzoates or 50


Products in whole pieces/cuts Sorbates or 1500
non heat treated, cut including Nitrate as sodium nitrate & 250
salted and dried Nitrite as sodium nitrite 50

(d) Other cured meat products Nitrate as sodium nitrate or 250


and canned meat products Nitrites as sodium nitrite 100

(e) Meat, poultry and game Benzoates or 50


products in whole pieces, Sorbates or 1500
cuts, heat treated Nitrate as sodium nitrate & 500
Nitrite as sodium nitrite 250

(f) Meat, poultry and game Sulphur dioxide 450


products, processed Sorbates 2000
comminuted

(g) Meat, poultry and game Nitrate as sodium nitrate 300


products frozen Nitrate as sodium nitrite 250

(h) Canned corned beef Nitrite as sodium nitrite 50

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Articles of Food which may contain permitted preservative and the nature and
proportion of the permitted preservative in each case
_____________________________________________________________
Column I Column II Column III

Specified Food Permitted Preservative Maximum Permitted Level


________________________________________________________mg/Kg__________

7 Sauces, soups and miscellaneous items


7.1 Sauces
(a) Sauces like products Sulphur dioxide or 300
Benzoates or 1000
Sorbates 1000

(b) Emulsified sauces, salad Hydroxy benzoates or 300


dressings, mayonnaise Benzoates 1000

(c) Non emulsified sauces Sulphur dioxide or 1000


Hydroxy benzoates 300
Sorbates 1000

(d) Vinegars (fermentation) Sulphur dioxide or 70


Benzoates or 1000
Hydroxy benzoates or 100
Sorbates 500

(e) Pickles Sulphur dioxide or 100


Benzoates or 250
Hydroxy benzoates or 250
Sorbates 100

7.2 Soups

(a) Soups and broths, liquid Benzoates or 500


excluding canned Sorbates 500

(b) Soups and broths ready to Benzoates or 500


serve including canned, Hydroxy benzoates 300
bottled and frozen Sorbates 1000

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Articles of Food which may contain permitted preservative and the nature and
proportion of the permitted preservative in each case
_____________________________________________________________
Column I Column II Column III

Specified Food Permitted Preservative Maximum Permitted Level


_____________________________________________________ mg/Kg___________

7.3 Miscellaneous

(a) Table waters and soda waters Benzoates or 200


Sorbates 200

(b) Beer and malt beverages Sulphur dioxide or 70


including alcohol free Hydroxy benzoates 200
Sorbic acid 500

(c) Wines Sulphur dioxide or 300


Benzoates or 800
Hydroxy benzoates or 50
Sorbates 2000

_____________________________________________________________________

SCHEDULE III
1 - Each container to which regulation 8 applies shall bear a label on which is printed a true statement:

(a) in respect of each permitted preservative present in the food of the common or usual name or an
appropriate designation of each such substance and

(b) where any other substance present in the food of the common or usual name or an appropriate
designation of each such substance; and

(c) if two or more such substances are present, of the proportion of each permitted preservative and
each other substance present in the food.

2 - Any statement required to be in terms of paragraph 1

(a) shall be clear and legible

(b) shall be in conspicuous position on the label which shall securely attached to the container in
such a manner that the statement shall be easily read and understood by the intending purchaser
under normal conditions of purchase; and the statement shall be easily read and understood by
an intending purchaser under normal conditions of purchase; and

(c) shall not be in any way hidden or obscured by any other matter.

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