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Butter oil, anhydrous milkfat, ghee (02.1.1)

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
320 Butylated hydroxyanisole (BHA) 175 mg/kg 02.1.1
310 Propyl gallate 100 mg/kg 02.1.1
330 Citric acid GMP 02.1.1
ASCORBYL ESTERS 500 mg/kg 02.1.1
TOCOPHEROLS 500 mg/kg 02.1.1
331(iii) Trisodium citrate GMP 02.1.1
331(i) Sodium dihydrogen 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).

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