The key pieces of European legislation that applies to the use of antioxidants in food are listed below. Since this legislation is frequently amended it is suggested that the latest consolidated versions are referenced at
www.eur-lex.europa.eu/en/index.htm
- Directive (EC) 2008/84 laying down specific purity criteria on food additives other than colours and sweeteners.
This legislation specifies the standard, composition and purity of antioxidant compounds for use in food.
- Directive (EC) 95/2 on food additives other than colours and sweeteners. This legislation defines:
- Where the synthetic antioxidants BHA, BHT, TBHQ and gallate derivatives may be used and the maximum levels in those foodstuffs (annex III part D).
For oils and fats this is generally 200ppm Gallates, BHA and TBHQ individually or in combination and 100 ppm BHT.
- Establishes the free use of ascorbyl palmitate and tocopherols as antioxidants at “quantum satis ” levels in most foodstuffs with the exception of those listed in article 2(3).
- Defines foodstuffs in which only certain additives may be used (annex II).
- Establishes that compounds such as MPG, polysorbates, lecithins, mono and diglycerides of fatty acids and their esters may be used as carriers or solvents for antioxidants (annex V).
