02.1

Fats and oils essentially free from water (excluding anhydrous milkfat)

Number 02.1
Name Fats and oils essentially free from water (excluding anhydrous milkfat)
Details
Parent Category Fats and oils and fat and oil emulsions

Authorized additives

E Number Maximum Level (mg/l or mg/kg as appropriate) Details Restrictions/exceptions
200The additives may be added individually or in combination Expressed on fat basisonly 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
50Expressed on fat basis As the sum of carnosol and carnosic acidonly 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 000except virgin oils and olive oils
quantum satisonly fats
10only oils and fats for frying
quantum satisonly cooking and/or frying purposes or the preparation of gravy
10only fats
quantum satisexcept virgin oils and olive oils
100Expressed on fat basisonly 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 000except virgin oils and olive oils
quantum satisonly for cooking and/or frying purposes or for the preparation of gravy
200only refined olive oils, including olive pomace oil
30Expressed on fat basis As the sum of carnosol and carnosic acidonly 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