| Australia and New ZealandFood Standards Australia New Zealand | ◐Permitted, with conditions | 39 food categories highest permitted level 3,000 mg/kg Show every food category- 0 Preparations of food additives — 350 mg/kg
- 1.6 Cheese and cheese products — 300 mg/kg
- 11.2 Sugars and sugar syrups — 450 mg/kg
- 12.3 Vinegars and related products — 100 mg/kg
- 13.4.1 Solid formulated supplementary sports foods — 115 mg/kg
- 13.4.2 Liquid formulated supplementary sports foods — 115 mg/kg
- 14.1.2 Fruit and vegetable juices and fruit and vegetable juice products — 115 mg/kgNote: For each item under 14.1.2, the GMP principle precludes the use of preservatives in juices represented as not preserved by chemical or heat treatment.
- 14.1.3 Water based flavoured drinks — 115 mg/kg
- 14.1.4 Formulated Beverages — 115 mg/kg
- 14.2.1 Beer and related products — 25 mg/kg
- 14.2.2 Wine, sparkling wine and fortified wine — 400 mg/kgFor product containing greater than 35 g/L residual sugars.
- 14.2.2 Wine, sparkling wine and fortified wine — 250 mg/kgFor product containing less than 35 g/L residual sugars.
- 14.2.4.0.1 Fruit wine, vegetable wine and mead containing greater than 5 g/L residual sugars — 300 mg/kg
- 14.2.4.0.2 Fruit wine, vegetable wine and mead containing less than 5 g/L residual sugars — 200 mg/kg
- 14.3 Alcoholic beverages not included in item 14.2 — 250 mg/kg
- 20.2.0.4 Sauces and toppings (including mayonnaises and salad dressings) — 350 mg/kg
- 3.1 Ice confection sold in liquid form — 25 mg/kg
- 4.1.3.1 Products for manufacturing purposes — 200 mg/kgOnly apples and potatoes.
- 4.1.3.2 Root and tuber vegetables — 50 mg/kg
- 4.2 Frozen unprocessed fruits and vegetables — 300 mg/kgOnly frozen avocado.
- 4.3.0.1 Ginger — 20 mg/kg
- 4.3.0.5 Coconut milk coconut cream and coconut syrup — 30 mg/kg
- 4.3.1 Dried fruits and vegetables — 50 mg/kgDesiccated coconut.
- 4.3.1 Dried fruits and vegetables — 3,000 mg/kgOther dried fruit and vegetables.
- 4.3.2 Fruits and vegetables in vinegar, oil, brine or alcohol — 750 mg/kgOnly products made from bleached vegetables.
- 4.3.4.1 Low joule chutneys, low joule jams and low joule spreads — 285 mg/kg
- 4.3.5 Candied fruits and vegetables — 2,000 mg/kg
- 4.3.6 Fruit and vegetable preparations including pulp — 1,000 mg/kgFruit and vegetable preparations for manufacturing purposes.
- 4.3.6 Fruit and vegetable preparations including pulp — 350 mg/kgOther foods.
- 4.3.8.2 Imitation fruit — 3,000 mg/kg
- 6.4 Flour products (including noodles and pasta) — 300 mg/kg
- 7.2 Biscuits, cakes and pastries — 300 mg/kg
- 8.3 Processed comminuted meat, poultry and game products, other than products listed in item 8.3.2 — 500 mg/kg
- 8.3.2 Sausage and sausage meat containing raw, unprocessed meat — 500 mg/kg
- 8.4 Edible casings — 500 mg/kg
- 9.1.2 Uncooked crustacea — 100 mg/kg
- 9.2.1 Cooked crustacea — 30 mg/kg
- 9.4 Fully preserved fish including canned fish products — 30 mg/kg
- 9.4.1 Canned abalone (paua) — 1,000 mg/kg
| Food Standards Code, Schedule 15, S15—5and 38 further provisionsretrieved 2026-10-17 |
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| CanadaHealth Canada | ◐Permitted, with conditions | no numerical limit (good manufacturing practice) 16 permitted uses Show every permitted use- In: Apple and (naming the fruit or fruits) jam; Concentrated (naming the fruit) juice, except frozen concentrated orange juice; Fig marmalade with pectin; Frozen sliced apples; (Naming the fruit or fruits) jam; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; (Naming the fruit) juice; (Naming the fruits) juice; (Naming the citrus fruit or citrus fruits) marmalade with pectin; Mincemeat; Pickles and relishes; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Tomato catsup; Tomato paste; Tomato pulp; Tomato puree. Purpose: Preservative. Limit: If used singly, the amount not to exceed 500 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 500 ppm, calculated as sulphur dioxide. — Health Canada, List of Permitted Preservatives (List 11), item P.6(a)
- In: Beer. Purpose: Preservative. Limit: If used singly, the amount not to exceed 15 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 15 ppm, calculated as sulphur dioxide. — Health Canada, List of Permitted Preservatives (List 11), item P.6(b)
- In: Cider; Fruit wine; Honey wine; Wine. Purpose: Preservative. Limit: Good Manufacturing Practice. The amount of potassium metabisulphite, added singly or in any combination with potassium bisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite, sodium sulphite or sulphurous acid, not to exceed 70 ppm in the free state in the finished product, calculated as sulphur dioxide, or 350 ppm in the combined state in the finished product, calculated as sulphur dioxide. — Health Canada, List of Permitted Preservatives (List 11), item P.6(c)
- In: Crustaceans. Purpose: Preservative. Limit: Good Manufacturing Practice. May be used singly or in any combination with potassium bisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite, sodium sulphite or sulphurous acid. In either case, the total amount not to exceed 100 ppm in the edible portion of the uncooked food, calculated as sulphur dioxide. — Health Canada, List of Permitted Preservatives (List 11), item P.6(d)
- In: Dextrose anhydrous; Dextrose monohydrate. Purpose: Preservative. Limit: If used singly, the amount not to exceed 20 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 20 ppm, calculated as sulphur dioxide. — Health Canada, List of Permitted Preservatives (List 11), item P.6(e)
- In: Dried fruits and vegetables. Purpose: Preservative. Limit: If used singly, the amount not to exceed 2,500 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 2,500 ppm, calculated as sulphur dioxide. — Health Canada, List of Permitted Preservatives (List 11), item P.6(f)
- In: (Naming the flavour) essence; (Naming the flavour) extract; (Naming the flavour) flavour. Purpose: Preservative. Limit: Good Manufacturing Practice. Amendment notices: M-FAA-24-14. — Health Canada, List of Permitted Preservatives (List 11), item P.6(f.1)
- In: Fancy molasses; Refiners' molasses; (Naming the source of the glucose) syrup; Table molasses. Purpose: Preservative. Limit: If used singly, the amount not to exceed 500 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 500 ppm, calculated as sulphur dioxide. — Health Canada, List of Permitted Preservatives (List 11), item P.6(g)
- In: Frozen mushrooms. Purpose: Preservative. Limit: If used singly, the amount not to exceed 90 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 90 ppm, calculated as sulphur dioxide. — Health Canada, List of Permitted Preservatives (List 11), item P.6(h)
- In: Gelatin. Purpose: Preservative. Limit: If used singly, the amount not to exceed 500 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 500 ppm, calculated as sulphur dioxide. — Health Canada, List of Permitted Preservatives (List 11), item P.6(i)
- In: Glucose, except glucose used for the manufacture of sugar confectionery. Purpose: Preservative. Limit: If used singly, the amount not to exceed 40 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 40 ppm, calculated as sulphur dioxide. — Health Canada, List of Permitted Preservatives (List 11), item P.6(j)
- In: Glucose solids, except glucose solids used for the manufacture of sugar confectionery. Purpose: Preservative. Limit: If used singly, the amount not to exceed 40 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 40 ppm, calculated as sulphur dioxide. — Health Canada, List of Permitted Preservatives (List 11), item P.6(k)
- In: Glucose solids used for the manufacture of sugar confectionery. Purpose: Preservative. Limit: If used singly, the amount not to exceed 150 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 150 ppm, calculated as sulphur dioxide. — Health Canada, List of Permitted Preservatives (List 11), item P.6(l)
- In: Glucose used for the manufacture of sugar confectionery. Purpose: Preservative. Limit: If used singly, the amount not to exceed 400 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 400 ppm, calculated as sulphur dioxide. — Health Canada, List of Permitted Preservatives (List 11), item P.6(m)
- In: Unstandardized beverages. Purpose: Preservative. Limit: If used singly, the amount not to exceed 100 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 100 ppm, calculated as sulphur dioxide. — Health Canada, List of Permitted Preservatives (List 11), item P.6(n)
- In: Unstandardized foods, except foods recognized as sources of thiamine, unstandardized preparations of meat or meat by-product, fish or meat (as defined in section B.21.002 of the Food and Drug Regulations), or poultry meat or poultry meat by-product and those unstandardized foods set out in paragraphs (f) and (n) of this item. Purpose: Preservative. Limit: If used singly, the amount not to exceed 500 ppm, calculated as sulphur dioxide. If used in any combination with potassium bisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite, sodium sulphite or sulphurous acid, the total combined amount not to exceed 500 ppm, calculated as sulphur dioxide. Amendment notices: NOM/ADM-0122. — Health Canada, List of Permitted Preservatives (List 11), item P.6(o)
| Health Canada, List of Permitted Preservatives (List 11)and 15 further provisionsretrieved 2026-10-17 |
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| European UnionEuropean Commission / EFSA | ◐Permitted, with conditions | 41 food categories highest permitted level 2,000 mg/kg Show every food category- 11.1 Sugars and syrups as defined by directive 2001/111/ec — 10 mg/kgPermitted as a member of Sulphur dioxide - sulphites. ML = 10 mg/kg. only sugars, except glucose syrup. Note 3: Maximum levels are expressed as SO 2 and relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- 11.2 Other sugars and syrups — 40 mg/kgPermitted as a member of Sulphur dioxide - sulphites. ML = 40 mg/kg. Note 3: Maximum levels are expressed as SO 2 and relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- 12.2.1 Herbs and spices — 150 mg/kgPermitted as a member of Sulphur dioxide - sulphites. ML = 150 mg/kg. only Cinnamon ( Cinnamomum ceylanicum ). Note 3: Maximum levels are expressed as SO 2 and relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- 12.2.2 Seasonings and condiments — 200 mg/kgPermitted as a member of Sulphur dioxide - sulphites. ML = 200 mg/kg. only citrus-juice-based seasonings. Note 3: Maximum levels are expressed as SO 2 and relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- 12.3 Vinegars and diluted acetic acid (diluted with water to 4-30 % by volume) — 170 mg/kgPermitted as a member of Sulphur dioxide - sulphites. ML = 170 mg/kg. only fermentation vinegar. Note 3: Maximum levels are expressed as SO 2 and relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- 12.4 Mustard — 250 mg/kgPermitted as a member of Sulphur dioxide - sulphites. ML = 250 mg/kg. excluding dijon mustard. Note 3: Maximum levels are expressed as SO 2 and relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- 12.9 Protein products excluding products covered in category 1 8 — 200 mg/kgPermitted as a member of Sulphur dioxide - sulphites. ML = 200 mg/kg. only analogues of meat, fish, crustaceans and cephalopods. Note 3: Maximum levels are expressed as SO 2 and relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- 14.1.2 Fruit juices as defined by Directive 2001/112/EC and vegetable juices — 2,000 mg/lPermitted as a member of Sulphur dioxide - sulphites. ML = 2000 mg/l. only concentrated grape juice for home wine-making.
- 14.1.4 Flavoured_drinks — 20 mg/lPermitted as a member of Sulphur dioxide - sulphites. ML = 20 mg/l. only carry over from concentrates in non-alcoholic flavoured drinks containing fruit juice.
- 14.2.1 beer and malt beverages — 20 mg/lPermitted as a member of Sulphur dioxide - sulphites. ML = 20 mg/l. Note 3: Maximum levels are expressed as SO 2 and relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- 14.2.2 Wine and other products defined in Annex VII part II of Regulation (EU) No 1308/2013 — 200 mg/lPermitted as a member of Sulphur dioxide - sulphites. ML = 200 mg/l. only alcohol-free. Note 3: Maximum levels are expressed as SO 2 and relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- 14.2.3 Cider and perry — 200 mg/lPermitted as a member of Sulphur dioxide - sulphites. ML = 200 mg/l. Note 3: Maximum levels are expressed as SO 2 and relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- 14.2.4 Fruit wine and made wine — 200 mg/lPermitted as a member of Sulphur dioxide - sulphites. ML = 200 mg/l. Note 3: Maximum levels are expressed as SO 2 and relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- 14.2.5 Mead — 200 mg/lPermitted as a member of Sulphur dioxide - sulphites. ML = 200 mg/l. Note 3: Maximum levels are expressed as SO 2 and relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- 14.2.6 Spirit drinks as defined in Regulation (EU) 2019/787 — 50 mg/lPermitted as a member of Sulphur dioxide - sulphites. ML = 50 mg/l. only distilled alcoholic beverages containing whole pears. Note 3: Maximum levels are expressed as SO 2 and relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- 14.2.7.1 Aromatised wines — 200 mg/lPermitted as a member of Sulphur dioxide - sulphites. ML = 200 mg/l. Note 3: Maximum levels are expressed as SO 2 and relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- 14.2.7.2 Aromatised wine-based drinks — 200 mg/lPermitted as a member of Sulphur dioxide - sulphites. ML = 200 mg/l. Note 3: Maximum levels are expressed as SO 2 and relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- 14.2.7.3 Aromatised wine-product cocktails — 200 mg/lPermitted as a member of Sulphur dioxide - sulphites. ML = 200 mg/l. Note 3: Maximum levels are expressed as SO 2 and relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- 14.2.8 Other alcoholic beverages including mixtures of alcoholic beverages with non-alcoholic beverages and other alcoholic beverages based on distilled alcohol with alcoholic strength by volume less than 15 % — 200 mg/lPermitted as a member of Sulphur dioxide - sulphites. ML = 200 mg/l. only napój winny owocowy, napój winny miodowy, aromatyzowany napój winny owocowy, aromatyzowany napój winny miodowy,. Note 3: Maximum levels are expressed as SO 2 and relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- 15.1 Potato- cereal- flour- or starch-based snacks — 50 mg/kgPermitted as a member of Sulphur dioxide - sulphites. ML = 50 mg/kg. only cereal- and potato-based snacks. Note 3: Maximum levels are expressed as SO 2 and relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- 15.2 Processed nuts — 50 mg/kgPermitted as a member of Sulphur dioxide - sulphites. ML = 50 mg/kg. only marinated nuts. Note 3: Maximum levels are expressed as SO 2 and relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- 4.1.1 entire fresh fruit and vegetables — 10 mg/kgPermitted as a member of Sulphur dioxide - sulphites. ML = 10 mg/kg. only table grapes, fresh lychees (measured on edible parts) and blueberries ( Vaccinium corymbosum). Note 3: Maximum levels are expressed as SO 2 and relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- 4.1.2 peeled cut and shredded fruit and vegetables — 50 mg/kgPermitted as a member of Sulphur dioxide - sulphites. ML = 50 mg/kg. only peeled potatoes. Note 3: Maximum levels are expressed as SO 2 and relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- 4.1.3 frozen fruit and vegetables — 50 mg/kgPermitted as a member of Sulphur dioxide - sulphites. ML = 50 mg/kg. only white vegetables including mushrooms and white pulses. Note 3: Maximum levels are expressed as SO 2 and relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- 4.2.1 dried fruit and vegetables — 50 mg/kgPermitted as a member of Sulphur dioxide - sulphites. ML = 50 mg/kg. only dried coconut. Note 3: Maximum levels are expressed as SO 2 and relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- 4.2.2 fruit and vegetables in vinegar oil or brine — 100 mg/kgPermitted as a member of Sulphur dioxide - sulphites. ML = 100 mg/kg. except olives and golden peppers in brine. Note 3: Maximum levels are expressed as SO 2 and relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- 4.2.3 canned or bottled fruit and vegetables — 50 mg/kgPermitted as a member of Sulphur dioxide - sulphites. ML = 50 mg/kg. only white vegetables, including pulses and processed mushrooms. Note 3: Maximum levels are expressed as SO 2 and relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- 4.2.4.1 fruit and vegetable preparations excluding compote — 50 mg/kgPermitted as a member of Sulphur dioxide - sulphites. ML = 50 mg/kg. only processed white vegetables and mushrooms. Note 3: Maximum levels are expressed as SO 2 and relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- 4.2.5 jam jellies and marmalades and similar products — 50 mg/kgPermitted as a member of Sulphur dioxide - sulphites. ML = 50 mg/kg. Note 3: Maximum levels are expressed as SO 2 and relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- 4.2.5.1 Extra jam and extra jelly as defined by Directive 2001/113/EC — 100 mg/kgPermitted as a member of Sulphur dioxide - sulphites. ML = 100 mg/kg. only jams, jellies and marmelades made with sulphited fruit. Note 3: Maximum levels are expressed as SO 2 and relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- 4.2.5.2 Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC — 50 mg/kgPermitted as a member of Sulphur dioxide - sulphites. ML = 50 mg/kg.
- 4.2.5.3 other similar fruit or vegetable spreads — 50 mg/kgPermitted as a member of Sulphur dioxide - sulphites. ML = 50 mg/kg. Note 3: Maximum levels are expressed as SO 2 and relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- 4.2.6 processed potato products — 400 mg/kgPermitted as a member of Sulphur dioxide - sulphites. ML = 400 mg/kg. only dehydrated potatoes products. Note 3: Maximum levels are expressed as SO 2 and relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- 5.2 Other confectionery including breath freshening micro-sweets — 100 mg/kgPermitted as a member of Sulphur dioxide - sulphites. ML = 100 mg/kg. only candied, crystallised or glacé fruit, vegetables, angelica and citrus peel. Note 3: Maximum levels are expressed as SO 2 and relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- 5.4 Decorations, coatings and fillings, except fruit-based fillings covered by category 4.2.4 — 50 mg/kgPermitted as a member of Sulphur dioxide - sulphites. ML = 50 mg/kg. only glucose syrup-based confectionery (carry over from the glucose syrup only). Note 3: Maximum levels are expressed as SO 2 and relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- 6.1 whole broken or flaked grain — 30 mg/kgPermitted as a member of Sulphur dioxide - sulphites. ML = 30 mg/kg. only sago and pearl barley. Note 3: Maximum levels are expressed as SO 2 and relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- 6.2.2 starches — 50 mg/kgPermitted as a member of Sulphur dioxide - sulphites. ML = 50 mg/kg. excluding starches in infant formulae, follow-on formulae and processed cereal-based foods and baby foods. Note 3: Maximum levels are expressed as SO 2 and relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- 7.2 Fine bakery wares — 50 mg/kgPermitted as a member of Sulphur dioxide - sulphites. ML = 50 mg/kg. only dry biscuits. Note 3: Maximum levels are expressed as SO 2 and relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- 8.2 Meat preparations as defined by Regulation (EC) No 853/2004 — 450 mg/kgPermitted as a member of Sulphur dioxide - sulphites. ML = 450 mg/kg. only breakfast sausages ; Burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat. Note 1: The additives may be added individually or in combination.
- 9.1.2 Unprocessed molluscs and crustaceans — 150 mg/kgPermitted as a member of Sulphur dioxide - sulphites. ML = 150 mg/kg. only fresh, frozen and deep-frozen crustaceans and cephalopods; crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family up to 80 units per kg. Note 3: Maximum levels are expressed as SO 2 and relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- 9.2 Processed fish and fishery products including molluscs and crustaceans — 50 mg/kgPermitted as a member of Sulphur dioxide - sulphites. ML = 50 mg/kg. only cooked crustaceans and cephalopods. Note 3: Maximum levels are expressed as SO 2 and relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
| Regulation (EC) No 1333/2008, Annex IIand 40 further provisionsretrieved 2026-10-18 |
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| Great BritainFood Standards Agency / Food Standards Scotland | ◐Permitted, with conditions | 40 food categories highest permitted level 450 mg/kg or mg/l Show every food category- 11.1 Sugars and syrups as defined by Directive 2001/111/EC — several limitsPermitted as a member of E 220–228: Sulphur dioxide — sulphites. (1) ML 10: only sugars, except glucose syrup; (2) ML 20: only glucose syrup, whether or not dehydrated. Note (3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- 11.2 Other sugars and syrups — several limitsPermitted as a member of E 220–228: Sulphur dioxide — sulphites. (1) ML 40: no further restriction; (2) ML 70: only treacle and molasses. Note (3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- 12.2.1 Herbs and spices — 150 mg/kg or mg/lPermitted as a member of E 220–228: Sulphur dioxide — sulphites. ML = 150. only cinnamon ( Cinnamomum ceylanicum ). Note (3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- 12.2.2 Seasonings and condiments — 200 mg/kg or mg/lPermitted as a member of E 220–228: Sulphur dioxide — sulphites. ML = 200. only citrus-juice-based seasonings. Note (3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- 12.3 Vinegars and diluted acetic acid (diluted with water to 4-30 % by volume) — 170 mg/kg or mg/lPermitted as a member of E 220–228: Sulphur dioxide — sulphites. ML = 170. only fermentation vinegar. Note (3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- 12.4 Mustard — several limitsPermitted as a member of E 220–228: Sulphur dioxide — sulphites. (1) ML 250: excluding Dijon mustard; (2) ML 500: only Dijon mustard. Note (3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- 12.9 Protein products, excluding products covered in category 1.8 — several limitsPermitted as a member of E 220–228: Sulphur dioxide — sulphites. (1) ML 200: only analogues of meat, fish, crustaceans and cephalopods; (2) ML 50: only gelatine. Note (3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- 14.1.2 Fruit juices as defined by Directive 2001/112/EC and vegetable juices — several limitsPermitted as a member of E 220–228: Sulphur dioxide — sulphites. (1) ML 2000: only concentrated grape juice for home wine-making; (2) ML 50: only orange, grapefruit, apple and pineapple juice for bulk dispensing in catering establishments; (3) ML 350: only lime and lemon juice; (4) ML 70: only grape juice, unfermented, for sacramental use. Note (3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- 14.1.4 Flavoured drinks — several limitsPermitted as a member of E 220–228: Sulphur dioxide — sulphites. (1) ML 20: only carry over from concentrates in non-alcoholic flavoured drinks containing fruit juice; (2) ML 50: only non-alcoholic flavoured drinks containing at least 235 g/l glucose syrup; (3) ML 350: only concentrates based on fruit juice and containing not less than 2,5 % barley (barley water); (4) ML 250: only other concentrates based on fruit juice or comminuted fruit; capilé, groselha. Note (3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- 14.2.1 Beer and malt beverages — several limitsPermitted as a member of E 220–228: Sulphur dioxide — sulphites. (1) ML 20: no further restriction; (2) ML 50: only beer with a second fermentation in the cask. Note (3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- 14.2.2 Wine and other products defined by Regulation (EEC) No 1234/2007, and alcohol-free counterparts — 200 mg/kg or mg/lPermitted as a member of E 220–228: Sulphur dioxide — sulphites. ML = 200. only alcohol-free. Note (3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- 14.2.3 Cider and perry — 200 mg/kg or mg/lPermitted as a member of E 220–228: Sulphur dioxide — sulphites. ML = 200. Note (3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- 14.2.4 Fruit wine and made wine — several limitsPermitted as a member of E 220–228: Sulphur dioxide — sulphites. (1) ML 200: no further restriction; (2) ML 260: only made wine. Note (3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- 14.2.5 Mead — 200 mg/kg or mg/lPermitted as a member of E 220–228: Sulphur dioxide — sulphites. ML = 200. Note (3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- 14.2.6 Spirit drinks as defined in Regulation (EC) No 110/2008 — 50 mg/kg or mg/lPermitted as a member of E 220–228: Sulphur dioxide — sulphites. ML = 50. only distilled alcoholic beverages containing whole pears. Note (3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- 14.2.7.1 Aromatised wines — 200 mg/kg or mg/lPermitted as a member of E 220–228: Sulphur dioxide — sulphites. ML = 200. Note (3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- 14.2.7.2 Aromatised wine-based drinks — 200 mg/kg or mg/lPermitted as a member of E 220–228: Sulphur dioxide — sulphites. ML = 200. Note (3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- 14.2.7.3 Aromatised wine-product cocktails — 200 mg/kg or mg/lPermitted as a member of E 220–228: Sulphur dioxide — sulphites. ML = 200. Note (3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- 14.2.8 Other alcoholic drinks including mixtures of alcoholic drinks with non-alcoholic drinks and spirits with less than 15 % of alcohol — several limitsPermitted as a member of E 220–228: Sulphur dioxide — sulphites. (1) ML 200: only nalewka na winie owocowym, aromatyzowana nalewka na winie owocowym, nalewka na winie z soku winogronowego, aromatyzowana nalewka na winie z soku winogronowego, napój winny owocowy lub miodowy, aromatyzowany napój winny owocowy lub miodowy, wino owocowe niskoalkoholowe and aromatyzowane wino owocowe niskoalkoholowe; (2) ML 20: only in fermented grape must-based drinks Period of application: From 25 December 2012 . Note (3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- 15.1 Potato-, cereal-, flour- or starch-based snacks — 50 mg/kg or mg/lPermitted as a member of E 220–228: Sulphur dioxide — sulphites. ML = 50. only cereal- and potato-based snacks. Note (3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- 15.2 Processed nuts — 50 mg/kg or mg/lPermitted as a member of E 220–228: Sulphur dioxide — sulphites. ML = 50. only marinated nuts. Note (3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- 4.1.1 Entire fresh fruit and vegetables — several limitsPermitted as a member of E 220–228: Sulphur dioxide — sulphites. (1) ML 10: only table grapes, fresh lychees (measured on edible parts) and blueberries ( Vaccinium corymbosum ); (2) ML 100: only vacuum-packed sweetcorn. Note (3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- 4.1.2 Peeled, cut and shredded fruit and vegetables — several limitsPermitted as a member of E 220–228: Sulphur dioxide — sulphites. (1) ML 50: only peeled potatoes; (2) ML 300: only onion, garlic and shallot pulp; (3) ML 800: only horseradish pulp. Note (3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- 4.1.3 Frozen fruit and vegetables — several limitsPermitted as a member of E 220–228: Sulphur dioxide — sulphites. (1) ML 50: only white vegetables including mushrooms and white pulses; (2) ML 100: only frozen and deep-frozen potatoes. Note (3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- 4.2.1 Dried fruit and vegetables — several limitsPermitted as a member of E 220–228: Sulphur dioxide — sulphites. (1) ML 50: only dried coconut; (2) ML 50: only white vegetables, processed, including pulses; (3) ML 100: only dried mushrooms; (4) ML 150: only dried ginger; (5) ML 200: only dried tomatoes; (6) ML 400: only white vegetables, dried; (7) ML 500: only dried fruit and nuts in shell excluding dried apples, pears, bananas, apricots, peaches, grapes, prunes and figs; (8) ML 600: only dried apples and pears; (9) ML 1000: only dried bananas; (10) ML 2000: only dried apricots, peaches, grapes, prunes, and figs. Note (3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- 4.2.2 Fruit and vegetables in vinegar, oil, or brine — several limitsPermitted as a member of E 220–228: Sulphur dioxide — sulphites. (1) ML 100: except olives and golden peppers in brine; (2) ML 500: only golden peppers in brine. Note (3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- 4.2.3 Canned or bottled fruit and vegetables — several limitsPermitted as a member of E 220–228: Sulphur dioxide — sulphites. (1) ML 50: only white vegetables, including pulses and processed mushrooms; (2) ML 250: only bottled, sliced lemon; (3) ML 100: only bottled whiteheart cherries; vacuum-packed sweetcorn. Note (3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- 4.2.4.1 Fruit and vegetable preparations excluding compote — several limitsPermitted as a member of E 220–228: Sulphur dioxide — sulphites. (1) ML 50: only processed white vegetables and mushrooms; (2) ML 100: only rehydrated dried fruit and lychees, mostarda di frutta; (3) ML 300: only onion, garlic and shallot pulp; (4) ML 800: only horseradish pulp; (5) ML 800: only jellying fruit extract, liquid pectin for sale to the final consumer. Note (3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- 4.2.5.1 Extra jam and extra jelly as defined by Directive 2001/113/EC — 100 mg/kg or mg/lPermitted as a member of E 220–228: Sulphur dioxide — sulphites. ML = 100. only jams, jellies and mermelades made with sulphited fruit. Note (3).
- 4.2.5.2 Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC — several limitsPermitted as a member of E 220–228: Sulphur dioxide — sulphites. (1) ML 50: no further restriction; (2) ML 100: only jams, jellies and marmalades made with sulphited fruit. Note (3).
- 4.2.5.3 Other similar fruit or vegetable spreads — 50 mg/kg or mg/lPermitted as a member of E 220–228: Sulphur dioxide — sulphites. ML = 50. Note (3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- 4.2.6 Processed potato products — several limitsPermitted as a member of E 220–228: Sulphur dioxide — sulphites. (1) ML 400: only dehydrated potatoes products; (2) ML 100: no further restriction. Note (3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- 5.2 Other confectionery including breath refreshening microsweets — several limitsPermitted as a member of E 220–228: Sulphur dioxide — sulphites. (1) ML 100: only candied, crystallised or glacé fruit, vegetables, angelica and citrus peel; (2) ML 50: only glucose syrup-based confectionery (carry over from the glucose syrup only). Note (3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- 5.4 Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4 — several limitsPermitted as a member of E 220–228: Sulphur dioxide — sulphites. (1) ML 50: only glucose syrup-based confectionery (carry over from the glucose syrup only); (2) ML 40: only toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products); (3) ML 100: only fruit fillings for pastries. Note (3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- 6.1 Whole, broken, or flaked grain — 30 mg/kg or mg/lPermitted as a member of E 220–228: Sulphur dioxide — sulphites. ML = 30. only sago and pearl barley. Note (3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- 6.2.2 Starches — 50 mg/kg or mg/lPermitted as a member of E 220–228: Sulphur dioxide — sulphites. ML = 50. excluding starches in infant formulae, follow on formulae and processed cereal-based foods and baby foods. Note (3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- 7.2 Fine bakery wares — 50 mg/kg or mg/lPermitted as a member of E 220–228: Sulphur dioxide — sulphites. ML = 50. only dry biscuits. Note (3): Maximum levels are expressed as SO 2 and relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- 8.2 Meat preparations as defined by Regulation (EC) No 853/2004 — 450 mg/kg or mg/lPermitted as a member of E 220–228: Sulphur dioxide — sulphites. (1) ML 450: only breakfast sausages ; Burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat; (2) ML 450: only salsicha fresca, longaniza fresca, butifarra fresca. Note (1): The additives may be added individually or in combination. Note (3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- 9.1.2 Unprocessed molluscs and crustaceans — several limitsPermitted as a member of E 220–228: Sulphur dioxide — sulphites. (1) ML 150: only fresh, frozen and deep-frozen crustaceans and cephalopods; crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family up to 80 units per kg; (2) ML 200: only crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family between 80 and 120 units per kg; (3) ML 300: only crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family over 120 units per kg. Note (3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present. Note (10): Maximum limits in edible parts.
- 9.2 Processed fish and fishery products including mollusks and crustaceans — several limitsPermitted as a member of E 220–228: Sulphur dioxide — sulphites. (1) ML 50: only cooked crustaceans and cephalopods; (2) ML 135: only cooked crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family up to 80 units per kg; (3) ML 180: only cooked crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family between 80 and 120 units per kg; (4) ML 200: only dried salted fish of the ‘ Gadidae ’ species; (5) ML 270: only cooked crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family over 120 units per kg. Note (3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present. Note (10): Maximum limits in edible parts.
| Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)and 39 further provisionsretrieved 2026-10-18 |
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| JapanConsumer Affairs Agency | ◐Permitted, with conditions | Designated additive: Appended Table 1, item 338, ピロ亜硫酸カリウム（別名亜硫酸水素カリウム又はメタ重亜硫酸カリウム） (“Potassium Pyrosulfite (Potassium Hydrogen Sulfite or Potassium Metabisulfite)” in the unofficial English translation). …Designated additive: Appended Table 1, item 338, ピロ亜硫酸カリウム（別名亜硫酸水素カリウム又はメタ重亜硫酸カリウム） (“Potassium Pyrosulfite (Potassium Hydrogen Sulfite or Potassium Metabisulfite)” in the unofficial English translation). Standards for use — Specifications and Standards for Foods, Food Additives, etc. (MHW Notification No. 370 of 1959), Part II (Food Additives), F (Standards for use), entry ピロ亜硫酸カリウム: (1) [must not be used in the foods stated] “ピロ亜硫酸カリウムは、ごま、豆類及び野菜に使用してはならない。” (2) [limits how much may remain in the foods stated] “ピロ亜硫酸カリウムは、二酸化硫黄として、かんぴょうにあってはその1kgにつき5.0g以上、乾燥果実(干しぶどうを除く。)にあってはその1kgにつき2.0g以上、干しぶどうにあってはその1kgにつき1.5g以上、コンニャク粉にあってはその1kgにつき0.90g以上、乾燥じゃがいも、ゼラチン及びディジョンマスタードにあってはその1kgにつき0.50g以上、果実酒(果実酒の製造に用いる酒精分1容量％以上を含有する果実搾汁及びこれを濃縮したものを除く。)、雑酒、清涼飲料水(ぶどう酒からアルコールを除去したもの及びこれにぶどう果汁(濃縮ぶどう果汁を含む。以下この目において同じ。)を加えたものに限る。以下この目において同じ。)及び清涼飲料水に加えるぶどう果汁にあってはその1kgにつき0.35g(清涼飲料水及び清涼飲料水に加えるぶどう果汁にあっては、ピロ亜硫酸カリウム以外の亜硫酸塩等のうち1種以上と併用する場合には、二酸化硫黄としての合計量が0.35g)以上、キャンデッドチェリー(除核したさくらんぼを砂糖漬にしたもの又はこれに砂糖の結晶を付けたもの若しくはこれをシロップ漬にしたものをいう。以下この目において同じ。)及び糖蜜にあってはその1kgにつき0.30g以上、糖化用タピオカでんぷんにあってはその1kgにつき0.25g以上、水あめにあってはその1kgにつき0.20g以上、5倍以上に希釈して飲用に供する天然果汁にあってはその1kgにつき0.15g以上、甘納豆及び煮豆にあってはその1kgにつき0.10g以上、えび及び冷凍生かににあってはそのむき身の1kgにつき0.10g以上、その他の食品(キャンデッドチェリーの製造に用いるさくらんぼ、ビールの製造に用いるホップ並びに果実酒の製造に用いる果汁、酒精分1容量％以上を含有する果実搾汁及びこれを濃縮したものを除く。)にあってはその1kgにつき0.030g(第2 添加物の部 F 使用基準 添加物一般の表の亜硫酸塩等の項に掲げる場合であって、かつ、同表の第3欄に掲げる食品(コンニャクを除く。)1kg中に同表の第1欄に掲げる添加物が、二酸化硫黄として、0.030g以上残存する場合には、その残存量)以上残存しないように使用しなければならない。” The Japanese is the standard as published. There is no official English translation of the Notification; the English in square brackets is this site’s description of what each sentence does, not a translation of the foods or the levels. Compositional specifications for this additive, in the same Notification, are not imported and are not shown here; nor are the general rules in F 添加物一般, which apply to every additive. | Regulations for Enforcement of the Food Sanitation Act (MHW Ordinance No. 23 of 1948), Appended Table 1retrieved 2026-10-18 |
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| South KoreaMinistry of Food and Drug Safety | ◐Permitted, with conditions | Designated food additive: Standards and Specifications for Food Additives, Part III, 1. …Designated food additive: Standards and Specifications for Food Additives, Part III, 1. 일반식품첨가물 (general food additives), 메타중아황산칼륨 (“Potassium Metabisulfite”, the English the Code prints beside it). Main use (주용도) of 메타중아황산칼륨: 표백제, 보존료, 산화방지제. Standard for use (사용기준) of 메타중아황산칼륨: (1) [may be used only in the foods listed; sets a limit on the amount used] “메타중아황산칼륨은 아래의 식품에 한하여 사용하여야 한다. 메타중아황산칼륨의 사용량은 이산화황으로서 아래의 기준이상 남지 아니하도록 사용하여야 한다. 1. 박고지(박의 속을 제거하고 육질을 잘라내어 건조시킨 것을 말한다)：5.0g/kg 2. 당밀 : 0.30g/kg 3. 물엿, 기타엿 : 0.20g/kg 4. 과실주：0.350g/kg 5. 과일·채소류음료 : 0.030g/kg(다만, 5배 이상 희석하여 음용하거나 사용하는 과일주스, 농축과일즙은 0.150g/kg) 6. 과·채가공품 : 0.030g/kg(단, 5배이상 희석하여 음용하거나 사용하는 제품의 경우에는 0.150g/kg) 7. 건조과일류 : 1.0g/kg(단, 「대한민국약전」(식품의약품안전처고시) 또는 「대한민국약전외한약(생약)규격집」(식품의약품안전처 고시)에 포함되어 식품원료로 사용가능한 과일류(건조한 것에 한함)는 상기 고시의 이산화황 기준에 따르며, 건조살구의 경우에는 2.0g/kg, 건조코코넛의 경우에는 0.20g/kg) 8. 건조채소류, 건조버섯류 : 0.50g/kg(단, 「대한민국약전」(식품의약품안전처고시) 또는 「대한민국약전외한약(생약)규격집」(식품의약품안전처 고시)에 포함되어 식품원료로 사용가능한 채소류·버섯류(건조한 것에 한함)는 상기 고시의 이산화황 기준에 따름) 9. 건조농·임산물(위 7, 8의 규정 이외의 「대한민국약전」(식품의약품안전처고시) 또는 「대한민국약전외한약(생약)규격집」(식품의약품안전처 고시)에 포함되어 식품원료로 사용가능한 식물성 원료로서 건조한 것에 한함), 생지황 : 상기 고시의 이산화황 기준에 따름 10. 곤약분：0.90g/kg 11. 새우 : 0.10g/kg(껍질을 벗긴 살로서) 12. 냉동생게 : 0.10g/kg(껍질을 벗긴 살로서) 13. 설탕류, 올리고당류, 포도당, 과당류, 덱스트린：0.020g/kg 14. 식초：0.10g/kg 15. 건조감자 : 0.50g/kg 16. 소스 : 0.30g/kg 17. 향신료조제품 : 0.20g/kg 18. 기타수산물가공품(새우, 냉동생게 제외), 땅콩 또는 견과류가공품, 절임류, 빵류, 탄산음료, 과자, 면류, 만두피, 건포류, 캔디류, 코코아가공품류 또는 초콜릿류, 기타음료, 서류가공품(건조감자, 곤약분 제외), 두류가공품, 조림류(농산물을 주원료로 한 것에 한함), 브랜디, 일반증류주, 찐쌀, 잼류, 전분류, 당류가공품, 된장, 유함유가공품 : 0.030g/kg 19. 곡류가공품(옥배유 제조용으로서 옥수수배아를 100% 원료로 한 제품에 한함) : 0.20g/kg 20. 과실주 유래 비알코올 음료 : 0.20g/kg 21. 기타주류 : 0.030g/kg(다만, 과실주를 사용하여 제조한 제품은 0.20g/kg)” The Korean is the standard as published. There is no official English translation of the current Code (the English version on MFDS’s website is the 2020 edition and has no legal effect); the English in square brackets is this site’s description of what each sentence does, not a translation of the foods or the levels. Compositional specifications (Part IV) are not imported, nor are the general standards in Part II, which apply to every additive. | Standards and Specifications for Food Additives (식품첨가물의 기준 및 규격), MFDS Notification, Part III (Standards for use, by item)retrieved 2026-10-18 |
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| United StatesFood and Drug Administration | ●Permitted | | 21 CFR 182.3637retrieved 2026-10-17 |
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| Codex AlimentariusCodex Alimentarius Commission / JECFA | ◐Permitted, with conditions | 59 food categories highest permitted level 1,000 mg/kg Show every food category and its notes- 04.1.1.2 Surface-treated fresh fruit — 30 mg/kg
- Note 44 As residual SO2.
- Note 204 Except for use in longan and lichee at 50 mg/kg.
- 04.1.2.1 Frozen fruit — 500 mg/kg
- Note 44 As residual SO2.
- Note 155 For use in frozen, sliced apples only.
- 04.1.2.10 Fermented fruit products — 100 mg/kg
- 04.1.2.11 Fruit fillings for pastries — 100 mg/kg
- 04.1.2.2 Dried fruit — 1,000 mg/kg
- Note 44 As residual SO2.
- Note 135 Except for use in dried apricots at 2 000 mg/kg, bleached raisins at 1 500 mg/kg, desiccated coconut at 200 mg/kg and coconut from which oil has been partially extracted at 50 mg/kg.
- Note 218 Only sulfites can be used as preservatives and antioxidants in the products covered by the Standard for Desiccated Coconut (CODEX STAN 177-1991).
- 04.1.2.3 Fruit in vinegar, oil, or brine — 100 mg/kg
- 04.1.2.5 — 100 mg/kg
- 04.1.2.6 Fruit-based spreads (e.g. chutney) excluding products of food category — 100 mg/kg
- Note 44 As residual SO2.
- Note 567 For use only in products conforming to the Standard for Mango Chutney (CXS 160-1987): Sodium metabisulfite (INS 223) and Potassium metabisulfite (INS 224), singly or in combination.
- 04.1.2.7 Candied fruit — 100 mg/kg
- 04.1.2.8 Fruit preparations, including pulp, purees, fruit toppings and coconut milk — 100 mg/kg
- Note 44 As residual SO2.
- Note 206 Except for use as a bleaching agent in products conforming to the Standard for Aqueous Coconut Products (CODEX STAN 240-2003) at 30 mg/kg.
- Note XS314R Excluding products conforming to the Standard for Date Paste (CODEX STAN 314R-2013).
- 04.1.2.9 Fruit-based desserts, incl. fruit-flavoured water-based desserts — 100 mg/kg
- 04.2.1.3 Peeled, cut or shredded fresh vegetables, (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds and nuts and seeds — 50 mg/kg
- Note 44 As residual SO2.
- Note 76 For use in potatoes.
- Note 136 For use to prevent browning of certain light coloured vegetables only.
- 04.2.2.1 Frozen vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds and nuts and seeds — 50 mg/kg
- Note 44 As residual SO2.
- Note 76 For use in potatoes.
- Note 136 For use to prevent browning of certain light coloured vegetables only.
- Note 137 Except for use in frozen avocado at 300 mg/kg.
- Note 612 Except for use in French fried potatoes conforming to the Standard for Quick Frozen Vegetables (CXS 320-2015): sodium thiosulfate (INS 539) as a sequestrant.
- 04.2.2.2 Dried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds — 500 mg/kg
- Note 44 As residual SO2.
- Note 105 Except for use in dried gourd strips (Kampyo) at 5 000 mg/kg.
- Note 613 Except for products conforming to the Regional Standard for Laver Products (CXS 323R-2017), only for use in Seasoned Laver Products.
- Note XS336R Excluding products conforming to the Regional Standard for kava products for use as a beverage when mixed with water (North America and South West Pacific) (CXS 336R-2020).
- 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 — 100 mg/kg
- 04.2.2.4 Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds — 50 mg/kg
- Note 44 As residual SO2.
- Note XS57 Excluding products conforming to the Standard for Processed Tomato Concentrates (CODEX STAN 57-1981).
- Note XS257R Excluding products conforming to the Codex Regional Standard for Canned Humus with Tehena (CODEX STAN 257R-2007).
- Note XS258R Excluding products conforming to the Regional Standard for Canned Foul Medames (CXS 258R-2007).
- 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) — 500 mg/kg
- Note 44 As residual SO2.
- Note 138 For use in energy-reduced products only.
- Note XS57 Excluding products conforming to the Standard for Processed Tomato Concentrates (CODEX STAN 57-1981).
- 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 — 300 mg/kg
- Note 44 As residual SO2.
- Note 205 Except for use to prevent browning of certain light colored vegetables at 50 mg/kg.
- Note XS57 Excluding products conforming to the Standard for Processed Tomato Concentrates (CODEX STAN 57-1981).
- Note XS259R Excluding products conforming to the Codex Regional Standard for Tehena (CODEX STAN 259R-2007).
- Note XS308R Excluding products conforming to the Regional Standard for Harissa (Red Hot Pepper Paste) (CXS 308R-2011).
- 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, — 500 mg/kg
- Note 44 As residual SO2.
- Note XS294 Excluding products conforming to the Standard for Gochujang (CXS 294-2009).
- 06.2.1 Flours — 200 mg/kg
- Note 44 As residual SO2.
- Note 470 In products conforming to the Standard for Wheat Flour (CXS 152-1985), only for use as a flour treatment agent in flours for biscuit and pastry manufacture: sulfur dioxide (INS 220), sodium sulfite (INS 221), sodium metabisulfite (INS 223) and potassium metabisulfite (INS 224) only.
- Note 236 Except for use in products conforming to the Regional Standard for Edible Sago Flour (Asia) (CXS 301R-2011): Sulfur dioxide (INS 220), sodium sulfite (INS221), sodium metabisulfite (INS223) and Potassium metabisulfite (INS 224), as flour treatment agents.
- 06.2.2 Starches — 50 mg/kg
- 06.4.3 Pre-cooked pastas and noodles and like products — 20 mg/kg
- Note 44 As residual SO2.
- Note 476 For products conforming to the Standard for Instant Noodles (CXS 249-2006): sulfur dioxide (INS 220), sodium sulfite (INS 221), sodium metabisulfite (INS 223) and potassium metabisulfite (INS 224) for use as flour treatment agents only.
- Note 49 For use in products conforming to the Regional standard for quick-frozen dumplings (CXS 364R-2026) as preservatives.
- 06.8.2 Soybean-based beverage film — 200 mg/kg
- Note 44 As residual SO2.
- Note 648 For use only in dehydrated soybean curd film conforming to the Regional Standard for Non-Fermented Soybean Products (Asia) (CXS 322R-2015): sulfur dioxide (INS 220), sodium sulfite (INS221), sodium hydrogen sulfite (INS 222), sodium metabisulfite (INS223), potassium metabisulfite (INS 224) and potassium sulfite (INS 225), as preservatives.
- 07.2 Fine bakery wares (sweet, salty, savoury) and mixes — 50 mg/kg
- 09.1.2 Fresh molluscs, crustaceans, and echinoderms — 100 mg/kg
- Note 44 As residual SO2.
- Note 390 For use as an antioxidant for non-standardized food and for raw chilled shucked mollusks conforming to the Standard for Live and Raw Bivalve Molluscs (CODEX STAN 292-2008).
- Note XS312 Excluding products conforming to the Standard for Live Abalone and for Raw Fresh Chilled or Frozen Abalone for Direct Consumption or for Further Processing (CODEX STAN 312-2013).
- Note XS315 Excluding products conforming to the Standard for Fresh and Quick Frozen Raw Scallop Products (CODEX STAN 315-2014).
- 09.2.1 Frozen fish, fish fillets, and fish products, including molluscs, crustaceans, and echinoderms — 100 mg/kg
- Note 19 For use in products conforming to the Standard for Quick Frozen Shrimps and Prawns (CODEX STAN 92-1981) and the Standard for Quick Frozen Lobsters (CODEX STAN 95-1981): sulfur dioxide (INS 220), sodium sulfite (INS221), sodium hydrogen sulfite (INS 222), sodium metabisulfite (INS 223), Potassium metabisulfite (INS 224), potassium sulfite (INS 225) as preservatives at 100 mg/kg in the edible part of the raw product, or 30 mg/kg in the edible part of the cooked product.
- Note 44 As residual SO2.
- Note 139 For use in mollusks, crustaceans, and echinoderms only.
- Note 392 For non-standardized food and for products conforming to the Standard for Live and Raw Bivalve Molluscs (CODEX STAN 292-2008): for use as an antioxidant for raw frozen molluscs.
- Note XS36 Excluding products conforming to the Standard for Quick Frozen Finfish, Uneviscerated and Eviscerated (CODEX STAN 36-1981).
- Note XS165 Excluding products conforming to the Standard for Quick Frozen Blocks of Fish Fillet, Minced Fish Flesh and Mixtures of Fillets and Minced Fish Flesh (CODEX STAN 165-1989).
- Note XS190 Excluding products conforming to the Standard for Quick Frozen Fish Fillets (CODEX STAN 190-1995).
- Note XS191 Excluding products conforming to the Standard for Quick Frozen Raw Squid (CODEX STAN 191-1995).
- Note XS312 Excluding products conforming to the Standard for Live Abalone and for Raw Fresh Chilled or Frozen Abalone for Direct Consumption or for Further Processing (CODEX STAN 312-2013).
- Note XS315 Excluding products conforming to the Standard for Fresh and Quick Frozen Raw Scallop Products (CODEX STAN 315-2014).
- 09.2.4.2 Cooked molluscs, crustaceans, and echinoderms — 150 mg/kg
- 09.2.5 Smoked, dried, fermented, and/or salted fish and fish products, including molluscs, crustaceans, and echinoderms — 30 mg/kg
- Note 44 As residual SO2.
- Note XS167 Excluding products conforming to the Standard for Salted Fish and Dried Salted Fish of the Gadidae Family of Fishes (CODEX STAN 167-1989).
- Note XS189 Excluding products conforming to the Standard for Dried Shark Fins (CODEX STAN 189-1993).
- Note XS222 Excluding products conforming to the Standard for Crackers from Marine and Freshwater Fish, Crustaceans and Molluscan Shellfish (CODEX STAN 222-2001).
- Note XS236 Excluding products conforming to the Standard for Boiled Dried Salted Anchovies (CODEX STAN 236-2003).
- Note XS244 Excluding products conforming to the Standard for Salted Atlantic Herring and Salted Sprat (CODEX STAN 244-2004).
- Note XS311 Excluding products conforming to the Standard for Smoked Fish, Smoked-flavoured Fish and Smoke-dried Fish (CODEX STAN 311-2013).
- 09.4 Fully preserved, including canned or fermented fish and fish products, including molluscs, crustaceans, and echinoderms — 150 mg/kg
- Note 44 As residual SO2.
- Note 140 Except for use in canned abalone (PAUA) at 1 000 mg/kg.
- Note XS3 Excluding products conforming to the Standard for Canned Salmon (CODEX STAN 3-1981).
- Note XS37 Excluding products conforming to the Standard for Canned Shrimps or Prawns (CODEX STAN 37-1991).
- Note XS70 Excluding products conforming to the Standard for Canned Tuna and Bonito (70-1981).
- Note XS90 Excluding products conforming to the Standard for Canned Crab Meat (CODEX STAN 90-1981).
- Note XS94 Excluding products conforming to the Standard for Canned Sardines and Sardine-Type Products (CODEX STAN 94-1981).
- Note XS119 Excluding products conforming to the Standard for Canned Finfish (CODEX STAN 119-1981).
- 11.1.1 White sugar, dextrose anhydrous, dextrose monohydrate, fructose — 15 mg/kg
- 11.1.2 Powdered sugar, powdered dextrose — 15 mg/kg
- 11.1.3 Soft white sugar, soft brown sugar, glucose syrup, dried glucose syrup, raw cane sugar — 20 mg/kg
- Note 44 As residual SO2.
- Note 111 Except for use in dried glucose syrup used in the manufacture of sugar confectionery at 150 mg/kg and glucose syrup used in the manufacture of sugar confectionery at 400 mg/kg.
- 11.1.5 Plantation or mill white sugar — 70 mg/kg
- 11.2 Brown sugar excluding products of food category 11.1.3 — 40 mg/kg
- 11.3 Sugar solutions and syrups, also (partially) inverted, including treacle and molasses, excluding products of food category 1.1.1.3 — 70 mg/kg
- 11.4 Other sugars and syrups (e.g. xylose, maple syrup, sugar toppings) — 40 mg/kg
- 12.2.1 Herbs and spices — 150 mg/kg
- Note 44 As residual SO2.
- Note 532 For products conforming to the Standard for Black, White and Green Peppers (CXS 326-2017), only sulfur dioxide (INS 220) may be used and only in green peppers as a preservative.
- Note 652 Except for use in products conforming to the Standard for Dried Roots, Rhizomes and Bulbs:Dried or Dehydrated Ginger (CXS 343-2021): sulfur dioxide (INS 220) as a bleaching agent.
- Note XS327 Excluding products conforming to the Standard for Cumin (CODEX STAN 327-2017).
- Note XS328 Excluding products conforming to the Standard for Dried Thyme (CODEX STAN 328-2017).
- Note XS342 Excluding products conforming to the Standard for Dried Oregano (CXS 342-2021).
- Note XS343 Excluding products conforming to the Standard for dried roots, rhizomes and bulbs: Dried or dehydrated ginger (CXS 343-2021).
- Note XS344 Excluding products conforming to the Standard for dried floral parts: Cloves (CXS 344-2021).
- Note XS345 Excluding products conforming to the Standard for Dried Basil (CXS 345-2021).
- Note XS347 Excluding products conforming to the Standard for dried or dehydrated garlic (CXS 347-2019).
- Note XS351 Excluding products conforming to the Standard for Dried Floral Parts - Saffron (CXS 351-2022).
- Note XS352 Excluding products conforming to the Standard for Dried Seeds – Nutmeg (CXS 352-2022).
- Note XS353 Excluding products conforming to the Standard for Dried or Dehydrated Chilli Pepper and Paprika (CXS 353-2022).
- 12.2.2 Seasonings and condiments — 200 mg/kg
- 12.3 Vinegars — 100 mg/kg
- 12.4 Mustards — 250 mg/kg
- Note 44 As residual SO2.
- Note 106 Except for use in Dijon mustard at 500 mg/kg.
- 12.6 Sauces and like products — 300 mg/kg
- Note 44 As residual SO2.
- Note XS302 Excluding products conforming to the Standard for Fish Sauce (CODEX STAN 302-2011).
- 12.9.1 Fermented soybean paste (e.g. miso) — 30 mg/kg
- Note 44 As residual SO2.
- Note 214 Except for use in products conforming to the Regional Standard for Fermented soybean paste (CXS 298R-2009): Sodium thiosulfate (INS 539) as an antioxidant.
- 14.1.2.1 Fruit juice — 50 mg/kg
- Note 44 As residual SO2.
- Note 122 Subject to national legislation of the importing country.
- Note XS356R Excluding products conforming to the Regional Standard for Fermented Noni Fruit Juice (CXS 356R-2023).
- 14.1.2.2 Vegetable juice — 50 mg/kg
- Note 44 As residual SO2.
- Note 122 Subject to national legislation of the importing country.
- 14.1.2.3 Concentrates for fruit juice — 50 mg/kg
- Note 44 As residual SO2.
- Note 122 Subject to national legislation of the importing country.
- Note 127 On the served to the consumer basis.
- 14.1.2.4 Concentrates for vegetable juice — 50 mg/kg
- Note 44 As residual SO2.
- Note 122 Subject to national legislation of the importing country.
- Note 127 On the served to the consumer basis.
- 14.1.3.1 Fruit nectar — 50 mg/kg
- Note 44 As residual SO2.
- Note 122 Subject to national legislation of the importing country.
- 14.1.3.2 Vegetable nectar — 50 mg/kg
- Note 44 As residual SO2.
- Note 122 Subject to national legislation of the importing country.
- 14.1.3.3 Concentrates for fruit nectar — 50 mg/kg
- Note 44 As residual SO2.
- Note 122 Subject to national legislation of the importing country.
- Note 127 On the served to the consumer basis.
- 14.1.3.4 Concentrates for vegetable nectar — 50 mg/kg
- Note 44 As residual SO2.
- Note 122 Subject to national legislation of the importing country.
- Note 127 On the served to the consumer basis.
- 14.1.4 Water-based flavoured drinks, including "sport," “energy,” or "electrolyte" drinks and particulated drinks — 70 mg/kg
- Note 44 As residual SO2.
- Note 127 On the served to the consumer basis.
- Note 143 For use in fruit juice-based drinks and dry ginger ale only.
- 14.2.1 Beer and malt beverages — 50 mg/kg
- 14.2.2 Cider and perry — 200 mg/kg
- 14.2.3 Grape wines — 350 mg/kg
- Note 44 As residual SO2.
- Note 103 Except for use in special white wines at 400 mg/kg.
- 14.2.4 Wines (other than grape) — 200 mg/kg
- 14.2.5 Mead — 200 mg/kg
- 14.2.6 Distilled spirituous beverages containing more than 15% alcohol — 200 mg/kg
- 14.2.7 Aromatized alcoholic beverages (e.g. beer, wine and spirituous cooler-type beverages, low-alcoholic refreshers) — 250 mg/kg
- 15.1 Snacks - potato, cereal, flour or starch based (from roots and tubers, pulses and legumes) — 50 mg/kg
| CXS 192-1995 Table One, INS 224and 58 further provisionsretrieved 2026-09-07 |
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