| 200 | The additives may be added individually or in combination
Expressed on fat basis | only fats and oils for the professional manufacture of heat-treated foods; frying oil and frying fat (excluding olive pomace oil) and lard, fish oil, beef, poultry and sheep fat |
| 50 | Expressed on fat basis
As the sum of carnosol and carnosic acid | only fish oil and algal oil; lard, beef, poultry sheep and porcine fat; fat and oils for the professional manufacture of heat-treated foods; frying oils and frying fat, excluding olive oil and pomace oil |
| 30 000 | | except virgin oils and olive oils |
| quantum satis | | only fats |
| 10 | | only oils and fats for frying |
| quantum satis | | only cooking and/or frying purposes or the preparation of gravy |
| 10 | | only fats |
| quantum satis | | except virgin oils and olive oils |
| 100 | Expressed on fat basis | only fats and oils for the professional manufacture of heat-treated foods; frying oil and frying fat (excluding olive an pomace oil) and lard, fish oil, beef, poultry and sheep fat |
| 10 000 | | except virgin oils and olive oils |
| quantum satis | | only for cooking and/or frying purposes or for the preparation of gravy |
| 200 | | only refined olive oils, including olive pomace oil |
| 30 | Expressed on fat basis
As the sum of carnosol and carnosic acid | only vegetable oils (excluding virgin oils and olive oils) and fat where content of polyunsaturated fatty acids is higher than 15 % w/w of the total fatty acid, for the use in non-heat-treated food products |