Antioxidants.

Substances classified as antioxidants, when migrating from food-packaging material (limit of addition to food, 0.005 percent) shall include: Butylated hydroxyanisole. Butylated hydroxytoluene. Dilauryl thiodipropionate. Distearyl thiodipropionate. Gum guaiac. Nordihydroguairetic acid. Propyl gallate. Thiodipropionic acid. 2,4,5-Trihydroxy butyrophenone. [42 FR 14638, Mar. 15, 1977; 42 FR 56728, Oct. 28, 1977]