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Class II Preservatives: Max Levels Guide

This document provides guidance on calculating the maximum permitted levels of combinations of Class II chemical preservatives in food according to regulations in Singapore. It introduces an Excel spreadsheet that can be used to input the amounts of different preservatives being added to a food product and check if the combination and levels are permissible. The spreadsheet lists all permitted Class II preservatives and the maximum levels for individual foods.

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0% found this document useful (0 votes)

245 views42 pages

Class II Preservatives: Max Levels Guide

Uploaded by

syahadah.halal

We take content rights seriously. If you suspect this is your content, claim it here.

Available Formats

Download as XLSX, PDF, TXT or read online on Scribd

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Calculate It Yourself: Maximum Levels for Class II Chemic

NOTE: This calculator is meant to provide guidance on the maximum permitted level of each Class II che
especially when an admixture of two or more of those chemical preservatives are used. It is not intended
containing Class II preservatives in Singapore. Food traders are responsible to ensure that all food prod
available for sale in Singapore fully comply with the standards and requirements of the Sale of Food Act

1. Introduction

Under Regulation 19(3)(b)(ii) of the Food Regulations, when an admixture of more than one Class II chemical pr
sum of the amount of each Class II chemical preservative used (expressed as a percentage of the maximum per
not exceed 100%. The percentage usage level for each Class II chemical preservative in an admixture may be c

(𝐴𝑚𝑜𝑢𝑛𝑡 𝑜𝑓 𝑝𝑒𝑟𝑚𝑖𝑡𝑡𝑒𝑑 𝐶𝑙𝑎𝑠𝑠 𝐼𝐼 𝐶ℎ𝑒𝑚𝑖𝑐𝑎𝑙 𝑃𝑟𝑒𝑠𝑒𝑟𝑣𝑎𝑡𝑖𝑣𝑒 𝑎𝑑𝑑𝑒𝑑

(𝑝𝑝𝑚))/(𝑀𝑎𝑥𝑖𝑚𝑢𝑚 𝑝𝑒𝑟𝑚𝑖𝑡𝑡𝑒𝑑 𝑙𝑒𝑣𝑒𝑙 𝑜𝑓 𝐶𝑙𝑎𝑠𝑠 𝐼𝐼 𝐶ℎ𝑒𝑚𝑖𝑐𝑎𝑙
𝑃𝑟𝑒𝑠𝑒𝑟𝑣𝑎𝑡𝑖𝑣𝑒 (𝑝𝑝𝑚)) x 100%
Example: An admixture of permitted Class II Chemical Preservatives, (Chemical X + Chemical Y + ….) were use

(𝐴𝑚𝑜𝑢𝑛𝑡 𝑜𝑓 𝐶ℎ𝑒𝑚𝑖𝑐𝑎𝑙 𝑃𝑟𝑒𝑠𝑒𝑟𝑣𝑎𝑡𝑖𝑣𝑒 𝑋 𝑎𝑑𝑑𝑒𝑑 (𝑝𝑝𝑚))/(𝑀𝑎𝑥𝑖𝑚𝑢𝑚 𝑝𝑒𝑟𝑚𝑖𝑡𝑡𝑒𝑑 𝑙𝑒𝑣𝑒𝑙 𝑜𝑓 𝐶ℎ𝑒𝑚𝑖𝑐𝑎𝑙 𝑃𝑟𝑒

𝑜𝑓 𝐶ℎ𝑒𝑚𝑖𝑐𝑎𝑙 𝑃𝑟𝑒𝑠𝑒𝑟𝑣𝑎𝑡𝑖𝑣𝑒 𝑌 𝑎𝑑𝑑𝑒𝑑 (𝑝𝑝𝑚))/(𝑀𝑎𝑥𝑖𝑚𝑢𝑚 𝑝𝑒𝑟𝑚𝑖𝑡𝑡𝑒𝑑 𝑙𝑒𝑣𝑒𝑙 𝑜𝑓 𝐶ℎ𝑒𝑚𝑖𝑐𝑎𝑙 𝑃𝑟𝑒𝑠𝑒𝑟𝑣𝑎𝑡𝑖𝑣

*parts per million (ppm) is equivalent to milligrams per kilogram (mg/kg) or milligrams per litre (mg/L)

2. How to use to Excel spreadsheet to interpret results

Permitted Class II chemical preservatives are as follows:

INS Number E Number Additive Name
220 220 Sulphur dioxide
221 221 Sodium sulfite
222 222 Sodium hydrogen sulfite
223 223 Sodium metabisulfite
224 224 Potassium metabisulphite
225 NA Potassium sulfite
226 226 Calcium sulfite
227 227 Calcium hydrogen sulfite
228 228 Potassium bisulfite
539 - Sodium thiosulfate
- - Sulphurous acid
210 210 Benzoic acid
211 211 Sodium benzoate
212 212 Potassium benzoate
216 - Propyl para-hydroxybenzoate
217 - Sodium propyl para-hydroxybenzoate
218 218 Methyl para-hydroxybenzoate
219 219 Sodium methyl para-hydroxybenzoate
200 200 Sorbic acid
201 - Sodium sorbate
202 202 Potassium sorbate
203 203 Calcium sorbate
280 280 Propionic acid
281 281 Sodium propionate
282 282 Calcium propionate
249 249 Potassium nitrite
250 250 Sodium nitrite
251 251 Sodium nitrate
252 252 Potassium nitrate

Step 2: Key in additives amounts

in white boxes only
Class II Chemical Preservatives

ted level of each Class II chemical preservative used in food,

es are used. It is not intended as an approval for the sale of food
e to ensure that all food products that they intend to make
ments of the Sale of Food Act and its Food Regulations.

e than one Class II chemical preservative is used in the same food, the
ercentage of the maximum permitted level for that food category) must
ative in an admixture may be calculated using the formula below:

𝑃𝑟𝑒𝑠𝑒𝑟𝑣𝑎𝑡𝑖𝑣𝑒 𝑎𝑑𝑑𝑒𝑑
𝑎𝑠𝑠 𝐼𝐼 𝐶ℎ𝑒𝑚𝑖𝑐𝑎𝑙

X + Chemical Y + ….) were used in the same food product

𝑖𝑡𝑡𝑒𝑑 𝑙𝑒𝑣𝑒𝑙 𝑜𝑓 𝐶ℎ𝑒𝑚𝑖𝑐𝑎𝑙 𝑃𝑟𝑒𝑠𝑒𝑟𝑣𝑎𝑡𝑖𝑣𝑒 𝑋 (𝑝𝑝𝑚))+ (𝐴𝑚𝑜𝑢𝑛𝑡

𝑙 𝑜𝑓 𝐶ℎ𝑒𝑚𝑖𝑐𝑎𝑙 𝑃𝑟𝑒𝑠𝑒𝑟𝑣𝑎𝑡𝑖𝑣𝑒 𝑌 (𝑝𝑝𝑚))+ … ×100% ≤100%

ms per litre (mg/L)

Calculated As
Step 1: Determine the "calculated as" compou
from the additives to be added

E.g. Sodium benzoate is calculated as the amo

of benzoic acid added to food product
Sulphur dioxide

Benzoic acid

Methyl or Propyl para-hydroxy benzoate

Sorbic acid

Propionic acid

Sodium nitrite

Sodium nitrate

Step 3: Read off result here

"calculated as" compounds
be added

is calculated as the amount

to food product
Calculate It Yourself: Maximum Levels for Class II Chemic
Note: Please key in use levels into empty white cells only. Cells coloured in grey indicate that

Result
Combination not permissible : Please reduce the use level of 1 or more Class II chemical pres
Combination permissible : The use level of Class II chemical preservatives meets the Tota

Maximum amount of Chemical Prese

Chemical
Preservative 2 3
No. 1
Selected Foods
Methyl or
Calculated as
Propyl para-
Sulphur Benzoic acid
hydroxy
dioxide
benzoate

Beer

Bread

Cabbage, dehydrated

Candied peel or cut and drained

(syruped) peel

Canned abalone (paua)

Cheese (excluding processed

cheese and ripened cheese)

Cheese, processed
Cheese, ripened

Christmas pudding

Cider

Coconut, dessicated

Cocktail (alcoholic)

Coffee (or coffee mixture or liquid

extract)

Colouring matter, if in the form of

a solution of a permitted colouring
matter

Cooked molluscs, crustaceans

and echinoderms

Crustaceans, uncooked (in the

edible portion)

Decorations, icings and frostings

Desserts, fruit based, milk and

cream

Drinking chocolate concentrate

Fat spread

Fillings and toppings (fruit or

vegetable based)

Fish, smoked and cured

Flavouring emulsions or flavouring

syrup

Flour confectionery

Flour intended for use in the

manufacture of biscuits

Formulated nutritional bars

Fruits, crystallised, glace or

drained

Fruits, dried (apples, apricots, figs,

nectarines, peaches, pears,
prunes, raisins)

Fruits (fresh, whole and unpeeled,

except longans and lychees)

Fruit or fruit pulp (other than

tomato pulp) intended for
manufacturing purposes

Fruit (other than fresh fruit or fruit

pulp not otherwise specified in this
Table)
Fruit drink or fruit crush

Fruit juices

Fruit juices, concentrate

Gelatin

Ginger, dry root

Glucose drink containing solid

contents not less than 23.5% (w/v)
of glucose

Hamburgers and similar products

Jam, including preserves sold for

dietetic purposes

Jellyfish, seasoned

Longans (fresh, whole and

unpeeled)

Lychees (fresh, whole and

unpeeled)

Margarine
Marzipan and sweetened nut
paste

Meat, canned, cured, pickled,

salted or smoked whether cooked
or uncooked

Pectin, liquid

Perry

Pickles other than pickled

vegetables that require washing
before consumption

Pickled vegetables that require

washing before consumption

Potatoes, raw, peeled

Potatoes, dehydrated

Salad dressing

Sauces

Sausages, or sausage meat

Semi-preserved fish and fish

products, including molluscs,
crustaceans and echinoderms
Silicon anti-foam emulsion

Soft drinks for consumption before

dilution

Soft drinks for consumption

without dilution (other than fruit
drink or fruit crush)

Starches, prepared

Starch, hydrolysed (solid)

Starch, hydrolysed (syrup)

(including glucose syrup)

Sugar or sugar syrups, other than

sugar or sugar syrups for
manufacturing purposes

Sugar or sugar syrups for

manufacturing purposes

Tomato pulp, paste or puree

Vegetables, dehydrated (other

than cabbage or potato)

Vinegar

Vinegar, imitation, artificial

Wine (including alcoholic cordials)

Yoghurt, fruits
lass II Chemical Preservatives
ed in grey indicate that the particular Class II chemical preservative is not permitted for use in that food category.

ore Class II chemical preservatives to meet Total % of 100 or less

servatives meets the Total % of 100 or less

unt of Chemical Preservative in Parts per Million

Combination
4 5 6 7

Propionic Sodium Sodium

Sorbic acid Total %
acid nitrite nitrate

0.0

0.0
0.0

0.0

0.0
0.0

0.0

0.0
0.0

0.0

0.0
0.0

0.0

0.0
0.0

0.0

0.0
0.0

0.0
mitted for use in that food category.

Combination

Result

Combination permissible