https://archive.fssai.gov.in/dam/jcr:f7502d3f-a22b-489a-8363-3896e0c41119/appendix_a_and_b_revised(30-12-2011).pdf ( Citric , Tartaric and Gallic acid ).

Hi

Formal MRL was not proposed by EFSA. But interesting data EFSA collects in the document below related to propyl gallate (E310). Currently, propyl gallate is an authorized antioxidant in the EU with maximum permitted levels ranging from 25 to 1000

mg/kg in foods. But from another hand propyl gallate may contain - "no more than 0,5 % (as gallic acid)" (see eur-lex reference below). It means that gallic acid as an impurity of propyl galate, in the EU could be present at maximum levels ranging from 0.125 to 5.00 mg/kg in foods ....

Article Scientific Opinion on the re-evaluation of propyl gallate (E...

Please note that all E310, E311, E312 gallic acid esters contains as impurity gallic acid (see eur-lex reference below).

https://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:083:0001:0295:en:PDF

Some interesting statements are present in US CRF see paragraph (d):

"(a) Propyl gallate is the n -propylester of 3,4,5-trihydroxybenzoic acid (C10H12O5). Natural occurrence of propyl gallate has not been reported. It is commercially prepared by esterification of gallic acid with propyl alcohol followed by distillation to remove excess alcohol.

(b) The ingredient meets the specifications of the "Food Chemicals Codex," 3d Ed. (1981), pp. 257-258, which is incorporated by reference. Copies may be obtained from the National Academy Press, 2101 Constitution Ave. NW., Washington, DC 20418, or may be examined at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.

(c) The ingredient is used as an antioxidant as defined in § 170.3(o)(3) of this chapter.

(d) The ingredient is used in food at levels not to exceed good manufacturing practice in accordance with § 184.1(b)(1). Good manufacturing practice results in a maximum total content of antioxidants of 0.02 percent of the fat or oil content, including the essential (volatile) oil content, of the food.

(e) Prior sanctions for this ingredient different from the uses established in this section, or different from that stated in part 181 of this chapter, do not exist or have been waived. [42 FR 14653, Mar. 15, 1977, as amended at 44 FR 52826, Sept. 11, 1979; 49 FR 5613, Feb. 14, 1984]"

Source: https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=184.1660

Best regards

Tomasz

Jaydip Datta Thank you for the information. Appreciate your help. I am trying to find per US FDA limit

Tomasz Grabowski Thank you so much for the links to both EU and FDA regulations. Much appreciate it!!

Such low levels of GA in foods (0.005%) per EU, not sure if it is practically possible to use in the foods to get desired antimicrobial or antioxidant effects