GSFA Online

Food Category Details

Food Category Hierarchy

Butter oil, anhydrous milkfat, ghee (02.1.1)

Description:
The milkfat products anhydrous milkfat, anhydrous butter oil and butter oil are products derived exclusively from milk and/or products obtained from milk by a process that almost completely removes water and nonfat solids. Ghee is a product obtained exclusively from milk, cream or butter by a process that almost completely removes water and nonfat solids; it has a specially developed flavour and physical structure.1

This page provides information on the food additive provisions that are acceptable for use in foods conforming to the food category.

This food category is listed in the Annex to Table 3. Unless specifically indicated below, food additive provisions implied by Table 3 do not automatically apply to this category.

GSFA Provisions for Food Category 02.1.1
INS No. Food Additive or Group Max Level Notes Defined In
321 Butylated hydroxytoluene (BHT) 75 mg/kg 02.1.1
310 Propyl gallate 100 mg/kg 02.1.1
320 Butylated hydroxyanisole (BHA) 175 mg/kg 02.1.1
ASCORBYL ESTERS 500 mg/kg 02.1.1
TOCOPHEROLS 500 mg/kg 02.1.1
330 Citric acid GMP 02.1.1
331(i) Sodium dihydrogen citrate GMP 02.1.1
331(iii) Trisodium citrate GMP 02.1.1

Items in uppercase (e.g. PHOSPHATES) refer to food additive groups.


  1. Codex Standard for Milkfat Products (CODEX STAN 280-1973).

 printer-friendly version

GSFA Home Food Categories Food Additives Search Functional Classes Glossary

© FAO and WHO 2014