kementerian kesihatan malaysia garis panduan...

1

KEMENTERIAN KESIHATAN MALAYSIA

GARIS PANDUAN RUJUKAN SILANG DI ANTARA PERATURAN-PERATURAN MAKANAN 1985 DENGAN STANDARD CODEX BAGI ADITIF MAKANAN

1.0 LATAR BELAKANG

Peraturan 19, Peraturan-Peraturan Makanan (PPM) 1985 telah dipinda dan diwartakan pada 26 Ogos 2016 seterusnya dikuatkuasakan bermula 1 September 2016. Peraturan tersebut dipinda bagi membolehkan rujukan terus dibuat ke atas standard Codex. Pindaan ini adalah selaras dengan keperluan terkini bagi memastikan keselamatan pengguna diutamakan terutamanya bagi isu pendedahan kepada aditif makanan melalui pengambilan makanan terproses selain daripada mengikuti perkembangan teknologi makanan semasa. 2.0 TAKRIFAN ADITIF MAKANAN Di bawah PPM 1985, aditif makanan adalah apa-apa bahan-bahan yang selamat dimakan yang dimasukkan dengan sengaja ke dalam makanan dalam kuantiti yang kecil bagi apa-apa tujuan teknologi yang akan mempengaruhi ciri-ciri makanan tersebut. 3.0 ADITIF MAKANAN YANG DIBENARKAN DI BAWAH PPM 1985 Di bawah Peraturan 19(2)(b), PPM 1985, aditif makanan yang dibenarkan ditambah dalam makanan adalah seperti berikut:

(i) Aditif makanan yang dibenarkan ditambah dalam makanan mengikut ketetapan tertentu yang dinyatakan secara spesifik di bawah PPM 1985;

(ii) Aditif makanan yang dibenarkan di bawah standard Codex Alimentarius; atau (iii) Aditif makanan yang mendapat kelulusan oleh Pengarah secara bertulis.

4.0 OBJEKTIF DAN MEKANISMA RUJUKAN SILANG Garis panduan ini memberi maklumat berhubung rujukan silang di antara standard komoditi makanan di bawah PPM 1985 (Peraturan 42 hingga Peraturan 395) dengan dua (2) standard Codex iaitu Codex General Standard for Food Additives (GSFA) dan Codex Commodity Standard bagi mendapatkan maklumat aditif makanan yang dibenarkan di bawah standard Codex Alimentarius. Senarai ketetapan rujukan silang di antara komoditi makanan di bawah PPM 1985 dengan kategori makanan di bawah GSFA dan Codex Commodity Standard adalah seperti di Lampiran 1. Standard Codex merupakan dokumen yang sentiasa dikemaskini oleh Codex Alimentarius Commission (CAC). CAC akan bermesyuarat setiap tahun dalam bulan Julai untuk membincangkan penambahan, pengguguran atau perubahan tahap maksimum bagi sesuatu peruntukan aditif makanan. Sehubungan dengan itu, senarai aditif makanan yang dibenarkan untuk ditambah dalam makanan adalah berdasarkan kepada ketetapan yang TERKINI.

2

Berikut adalah panduan yang disediakan bagi memudahkan pencarian maklumat aditif makanan berdasarkan rujukan silang: Codex General Standard for Food Additives (GSFA)

1. Kenalpasti komoditi makanan di bawah PPM 1985. 2. Rujuk Lampiran 1 bagi mendapatkan panduan RUJUKAN SILANG di antara

komoditi makanan di bawah PPM 1985 dengan kategori makanan di bawah GSFA (kolum 2).

3. Pilih kategori makanan GSFA yang terlibat. 4. Semak peruntukan aditif di bawah kategori makanan GSFA melalui laman

web Codex Alimentarius: http://www.fao.org/gsfaonline/ Maklumat lanjut dan versi yang terkini GSFA boleh dimuat turun daripada mana-mana enjin pencarian seperti laman web Google dengan menaip CODEX STAN 192-1995. Nota: Ceraian maklumat GSFA disertakan:

Lampiran 2 : Deskripsi kategori makanan di bawah GSFA

Lampiran 3 : Senarai aditif makanan yang boleh ditambah dalam kadar GMP kecuali bagi kategori makanan di bawah Lampiran 4

Lampiran 4 : Senarai kategori makanan yang tidak boleh ditambah aditif makanan yang tersenarai di bawah Lampiran 3

Codex Commodity Standard

1. Kenalpasti komoditi makanan di bawah PPM 1985. 2. Rujuk Lampiran 1 bagi mendapatkan panduan RUJUKAN SILANG di antara

komoditi makanan di bawah PPM 1985 dengan Codex Commodity Standard yang terlibat (kolum 3).

3. Pilih Codex Commodity Standard yang terlibat. 4. Semak peruntukan aditif di bawah Codex Commodity Standard melalui laman

web Codex Alimentarius: http://www.fao.org/fao-who-codexalimentarius/standards/

5.0 PERTANYAAN Sebarang pertanyaan boleh dikemukakan kepada:

Pengarah Kanan Keselamatan dan Kualiti Makanan Kementerian Kesihatan Malaysia Aras 4, Menara Prisma No.26 Jalan Persiaran Perdana Presint 3, 62675 Putrajaya Tel: 603-8885 0797 Faks: 03-8885 0790 E-mel: [email protected] Laman web: http://fsq.moh.gov.my

http://www.fao.org/gsfaonline/

http://www.fao.org/fao-who-codexalimentarius/standards/list-standards/en/?ref=STAN

http://fsq.moh.gov.my/

3

Senarai Ketetapan Rujukan Silang di antara Peraturan-Peraturan di bawah PPM 1985 dengan

Codex GSFA dan Codex Commodity Standard

(1) PPM 1985

(2) Codex GSFA

(3) Codex Commodity Standard

Reg. Title

42

Flour (i) 6.0 Cereals and cereal products derived from cereal grains, roots and tubers, pulses, legumes and pith or soft core of palm tree, excluding bakery wares of food category 7.0

(ii) 6.2 Flours and starches (including soybean powder) (iii) 6.2.1 Flours

6.2 Flours and Starches (including soybean powder)

INS Additive Maximum Level

Notes

1100 Alpha amylase from Aspergillus oryzae var.,

GMP

1100 Alpha-amylase from Bacillus subtilis

GMP

1100 Carbohydrase from Bacillus licheniformis

GMP

472e Diacetyltartaric and fatty acid esters of glycerol

3000 mg/kg 186

6.2.1 Flours


Notes

927a Azodicarbonamide 45 mg/kg

928 Benzoyl peroxide 75 mg/kg

925 Chlorine 2500 mg/kg

87

338; 339(i)-(iii); 340(i)-(iii); 341(i)-(iii); 342(i)-(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii),(ix); 451(i), (ii); 452(i)-(v); 542

Phosphates 2500 mg/kg

33 & 225

1101(i) Protease from Aspergillus oryzae var.

GMP

541(i),(ii) Sodium aluminium phosphates

1600 mg/kg

6 & 252

220-225, 539

Sulfites 200 mg/kg 44

300 Ascorbic acid, L- 300 mg/kg

322(i) Lecithin GMP 25 & 28

1204 Pullulan GMP 25

301 Sodium ascorbate 300 mg/kg

481(i), 482 (i)

Stearoyl lactylates 5000 mg/kg

186

(i) CODEX STAN 152-1985: Standard for Wheat Flour (ii) CODEX STAN 178-1981: Standard for Durum Wheat

Semolina and Durum Wheat Flour - No Food Additive provision

(iii) CODEX STAN 170-1989: Standard for Pearl Millet Flour - No Food Additive Provision

(iv) CODEX STAN 173-1989: Standard for Sorghum flour - No Food Additive Provision

(v) CODEX STAN 176-1989: Standard for Edible Cassava Flour - No Food Additive Provision

CODEX STAN 152-1985: Standard for Wheat Flour

Food Additives Maximum Level in Finished Product

Enzymes:

Fungal amylase from Aspergillus niger

GMP

Fungal amylase from Aspergillus oryzae

GMP

Proteolytic enzyme from Bacillus subtilis

GMP

Proteolytic enzyme from Aspergillus oryzae

GMP

Flour Treatment Agents:

L-ascorbic acid and its sodium and potassium salts

300 mg/kg

L-cysteine hydrochloride 90 mg/kg

Sulphur dioxide (in flours for biscuit and pastry manufacture only)

200 mg/kg

Mono-calcium phosphate 2500 mg/kg

Lecithin 2000 mg/kg

Chlorine in high ratio cakes 2500 mg/kg

Benzoyl peroxide 60 mg/kg

Azodicarbonamide for leavened bread

45 mg/kg

LAMPIRAN 1

4

(1) PPM 1985

(2) Codex GSFA


Reg. Title

334, 335(ii), 337

Tartrates 5000 mg/kg

45 & 186

307a, b, c

Tocopherols 5000 mg/kg

15 & 186

331(iii) Trisodium citrate GMP 25

43

Wheat flour

Refer Regulation 42

(i) CODEX STAN 152-1985: Standard for Wheat Flour (ii) CODEX STAN 178-1981: Standard for Durum Wheat

Semolina and Durum Wheat Flour - No Food Additive Provision

CODEX STAN 152-1985: Standard for Wheat Flour

Food Additives Maximum Level in Finished Product

Enzymes:

Fungal amylase from Aspergillus niger

GMP

Fungal amylase from Aspergillus oryzae

GMP

Proteolytic enzyme from Bacillus subtilis

GMP

Proteolytic enzyme from Aspergillus oryzae

GMP

Flour Treatment Agents

L-ascorbic acid and its sodium and potassium salts

300 mg/kg

L-cysteine hydrochloride 90 mg/kg

Sulphur dioxide (in flours for biscuit and pastry manufacture only)

200 mg/kg

Mono-calcium phosphate 2500 mg/kg

Lecithin 2000 mg/kg

Chlorine in high ratio cakes 2500 mg/kg

Benzoyl Peroxide 60 mg/kg

Azodicarbonamide for leavened bread

45 mg/kg

44 Chlorinated wheat flour

Refer Regulation 42 Refer Regulation 43

45 Gluten wheat flour


46 Protein increased wheat flour


47 Self rising wheat flour


48 Whole meal wheat flour


49

Rice

(i) 6.0 Cereals and cereal products derived from cereal grains, roots and tubers, pulses, legumes and pith or soft core of palm tree, excluding bakery wares of food category 7.0

(ii) 6.1 Whole, broken, or flaked grain, including rice

Standard for rice - No Food Additive Provision

5

(1) PPM 1985

(2) Codex GSFA


Reg. Title

6.1 Whole, roken, or flaked grain, including rice

INS Additive Maximum Level Notes

905d Mineral oil, high viscosity

800 mg/kg 98

310 Propyl gallate 100 mg/kg 15

50 Milled rice Refer Regulation 49 Standard for rice - No Food Additive Provision

51

Rice flour or ground flour



6.2 Flours and starches (including soybean powder)


Notes


GMP

472e Diaacetyltartaric and fatty acid esters of glycerol

3000 mg/kg

186


GMP


GMP

6.2.1 Flours


Notes




87



33 & 225


GMP


1600 mg/kg

6 & 252

220-225, 539






-

6

(1) PPM 1985

(2) Codex GSFA


Reg. Title

481(i), 482 (i)


186

334, 335(ii), 337


45 & 186

307a, b, c


15 & 186


52 Glutinous rice (i) 6.0 Cereals and cereal products derived from cereal grains, roots and tubers, pulses, legumes and pith or soft core of palm tree, excluding bakery wares of food category 7.0


6.1 Whole, broken, or flaked grain, including rice



800 mg/kg 98


53 Glutionous rice flour

Refer Regulation 51 -

54 Tapioca or cassava

(i) 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds

(ii) 4.2 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds.

(iii) 4.2.1 Fresh vegetables (including mushrooms and fungi,roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds – No Food Additive Provision

(iv) 4.2.1.1 Untreated fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds.

4.2.1.1 Untreated fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and

aloe vera), seaweeds, and nuts and seeds.


Notes

260 Acetic acid, glacial GMP 262 & 263

300 Ascorbic acid, L- 500 mg/kg 262

330 Citric acid GMP 262 & 264

270 Lactic acid, L-, D- and DL-

GMP 262 & 264

331(i) Sodium dihydrogen citrate

GMP 262


-

55 Tapioca flour or tapioca

starch

(i) 6.0 Cereals and cereal products derived from cereal grains, roots and tubers, pulses, legumes and pith or soft core of palm tree, excluding bakery wares of food category.


-

7

(1) PPM 1985

(2) Codex GSFA


Reg. Title

(iv) 6.2.2 Starches



Notes


GMP

472e Diaacetyltartaric and fatty acid esters of glycerol

3000 mg/kg

186


GMP


GMP

6.2.1 Flours


Notes




87



33 & 225


GMP


1600 mg/kg

6 & 252

220-225, 539






481(i), 482 (i)


186

334, 335(ii), 337


45 & 186

307a, b, c


15 & 186


8

(1) PPM 1985

(2) Codex GSFA


Reg. Title

6.2.2 Starches


Notes

220-225, 539


500(i) Sodium carbonate GMP

56 Sago (i) 6.0 Cereals and cereal products derived from cereal grains, roots and tubers, pulses, legumes and pith or soft core of palm tree, excluding bakery wares of food category 7.0.




Notes


800 mg/kg 98


-

57 Sago flour Refer Regulation 42 (i) CODEX STAN 301R-2011: Regional Standard for Edible Sago Flour

CODEX STAN 301R-2011: Regional Standard for Edible Sago Flour

6.2.1 Flours


Notes




925 Chlorine 2500 mg/kg 87

322 (i) Lecithin GMP 25 & 28

338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452 (i)-(v); 542

Phosphates 2500 mg/kg 33 & 225


GMP


541 (i), (ii)

Sodium aluminium Phosphates

1600 mg/kg 6 & 252


481(i), 482(i)

Stearoyl lactylates 5000 mg/kg 186

220-225, 539


334, 335 (ii), 337

Tartrates 5000 mg/kg 45 & 186

9

(1) PPM 1985

(2) Codex GSFA


Reg. Title

307a, b, c

Tocopherols 5000 mg/kg 15 & 186

331(iii) Trisodium Citrate GMP 25

58 Corn flour or corn starch


59 Custard powder


60 Meal Refer Regulation 51 -

61 Wheat germ meal


62 Oatmeal Refer Regulation 56 -

63 Pasta (i) 6.0 Cereals and cereal products derived from cereal grains, roots and tubers, pulses, legumes and pith or soft core of palm tree, excluding bakery wares of food category 7.0.

(ii) 6.4 Pastas and noodles and like products (e.g. rice paper, rice vermicelli, soybean pastas and noodles).

(iii) 6.4.1 Fresh pastas and noodles and like products. (iv) 6.4.2 Dried pastas and noodles and like products. (v) 6.4.3 Pre-cooked pastas and noodles and like products.

6.4.1 Fresh pastas and noodles and like products


Notes

472a Acetic and fatty acid esters of glycerol

GMP 211

406 Agar GMP 211

400 Alginic acid GMP 211

523 Aluminium ammonium sulfate

300 mg/kg 6 & 247


170(i) Calcium carbonate

GMP

290 Carbon dioxide GMP 59 & 211

410 Carob bean gum GMP 211

407 Carrageenan GMP 211

330 Citric acid GMP

472c Citric and fatty acid esters of glycerol

GMP 211

424 Curdlan GMP 211

1412 Distarch phosphate

GMP 211

297 Fumaric acid 700 mg/kg

418 Gellan gum GMP 211

575 Glucono delta-lactone

GMP

422 Glycerol GMP 211

412 Guar gum GMP 211

414 Gum arabic (Acacia gum)

GMP 211

416 Karaya gum GMP 211

425 Konjac flour GMP 211


GMP

(i) CODEX STAN 249-2006: Standard for Instant Noodles

CODEX STAN 249-2006: Standard for Instant Noodles


Acidity regulators

260 Acetic acid,glacial GMP

262(i) Sodium acetate GMP

270 Lactic acid (L-, D-, and DL-)

GMP

296 Malic acid (DL-) GMP

327 Calcium lactate GMP

330 Citric acid GMP

331(iii) Trisodium citrate GMP

334 Tartaric acid [L(+)-] 7500 mg/kg

350(ii) Sodium malate GMP

365 Sodium fumarates GMP


500(ii) Sodium hydrogen carbonate

GMP

501(i) Potassium carbonate GMP

516 Calcium sulphate GMP

529 Calcium oxide GMP

Antioxidants

300 Ascorbic acid (L-) GMP

304 Ascorbyl palmitate 500 mg/kg singly or combination as ascorbyl stearate

305 Ascorbyl stearate

306 Mixed tocopherols concentrate

200 mg/kg singly or combination

307 Alpha-tocopherol

310 Propyl gallate 200 mg/kg singly or in combination expressed as a fat or oil basis

319 Tertiary butylhydroquinone (TBHQ)

320 Butylated hydroxyanisole (BHA)

321 Butylated hydroxytoluene (BHT)

Colours

100(i) Curcumin 500 mg/kg

101(i) Riboflavin 200 mg/kg singly or in combination as riboflavin

101(ii) Riboflavin 5’-phosphate, sodium

10

(1) PPM 1985

(2) Codex GSFA


Reg. Title

472b Lactic and fatty acid esters of glycerol

GMP 211

322(i) Lecithin GMP

460(i) Microcrystalline cellulose (Cellulose gel)

GMP 211

471 Mono- and di-glycerides of fatty acids

GMP

440 Pectins GMP 211

1413 Phosphated distarch phosphate

GMP 211

338; 339(i)-(iii); 340(i)-(iii); 341(i)-(iii); 342(i), (ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii),(ix); 451(i),(ii); 452(i)-(v); 542


33 & 211

501(i) Potassium carbonate

11000 mg/kg

407a Processed eucheuma seaweed (PES)

GMP 211

1520 Propylene glycol 20000 mg/kg

370

405 Propylene glycol alginate

10000 mg/kg

370


262(i) Sodium acetate 6000 mg/kg

401 Sodium alginate GMP 211

301 Sodium ascorbate GMP

500(i) Sodium carbonate 10000 mg/kg

466 Sodium carboxymethyl cellulose (cellulose gum)

GMP 211

350(ii) Sodium DL-malate

GMP


GMP

325 Sodium lactate GMP

474 Sucroglycerides 2000 mg/kg

348 & 370

473 Sucrose esters of fatty acids

2000 mg/kg

348 & 370

473a Sucrose oligoesters, Type I and Type II

2000 mg/kg

348 & 370

334, 335(ii),


45 & 128

102 Tartrazine 300 mg/kg

110 Sunset yellow FCF 300 mg/kg

120 Carmines 100 mg/kg

123 Amaranth 100 mg/kg

141(i) Chlorophyll copper complex

100 mg/kg

141(ii) Chlophyllin copper complex, sodium and potassium salts

100 mg/kg

143 Fast green FCF 290 mg/kg

150a Caramel I-pain GMP

150b Caramel II – caustic sulphite process

50000 mg/kg

150c Caramel III – ammonia process

50000 mg/kg

150d Caramel IV-ammonia sulphite process

50000 mg/kg

160a(i) Beta carotene (synthetic)

1200 mg/kg

160a(ii) Carotenes, vegetable 1000 mg/kg

160a(iii) Beta-carotene (Blakeslea trispora)

1000 mg/kg

160e Beta-apo-carotenal 200 mg/kg

160f Beta-apo-8’-carotenic acid, methyl or ethyl ester

1000 mg/kg

162 Beet red GMP

Flavour Enhancers

620 Glutamic acid (L(+)-) GMP

621 Monosodium glutamate, L-

GMP

631 Disodium 5’-inosinate, GMP

627 Disodium 5’-guanylate GMP

635 Disodium 5’-ribonucleotides

GMP

Stabilizers

170(i) Calcium carbonate GMP

406 Agar GMP

459 Beta-cyclodextrin 1000 mg/kg

Thickeners

400 Alginic acid GMP

401 Sodium alginate GMP

410 Carob bean gum GMP

407 Carrageenan and its Na, K, NH4 salts (includes furcellaran)

GMP

407a Processed eucheuma seaweed

GMP

412 Guar gum GMP


GMP

415 Xanthan gum GMP

416 Karaya gum GMP

417 Tara gum GMP

418 Gellan gum GMP

424 Curdlan GMP

11

(1) PPM 1985

(2) Codex GSFA


Reg. Title

337

413 Tragacanth gum GMP 211

415 Xanthan gum GMP 211

6.4.2 Dried pastas and noodles and like products


Notes

1422 Acetylated distarch adipate

GMP 256

1414 Acetylated distarch phosphate

GMP 256

406 Agar GMP 256


403 Ammonium alginate GMP 256

300 Ascorbic acid,L- GMP 256

634 Calcium 5’-ribonucleotides

GMP 256

404 Calcium alginate GMP 256

302 Calcium ascorbate 200 mg/kg 256

170(i) Calcium carbonate GMP 256

516 Calcium sulfate GMP 256

161g Canthaxanthin 15 mg/kg 211

150d Caramel IV – sulfite ammonia caramel

50000 mg/kg

211


160a(ii) Carotenes, beta-, vegetable

1000 mg/kg

211


330 Citric acid GMP 256

1400 Dextrins, roasted starch

GMP 256


5000 mg/kg

627 Disodium 5’-guanylate

GMP 256

631 Disodium 5’-inosinate

GMP 256


GMP 256

1412 Distarch phosphate GMP 256

297 Fumaric acid GMP 256




GMP 256




GMP 256

322(i) Lecithin GMP 256

296 Malic acid, DL- GMP 256

421 Mannitol GMP 256

460(i) Microcrystalline cellulose (cellulose gel)

GMP 256

471 Mono- and di- GMP 256

440 Pectins GMP

466 Sodium carboxymethyl cellulose

GMP

508 Potassium chloride GMP

1401 Acid treated starch GMP

1402 Alkaline treated starch GMP

1403 Bleached starch GMP

1404 Oxdized starch GMP

1405 Starches, enzyme-treated

GMP

1410 Monostarch phosphate GMP

1412 Distarch phosphate esterified with sodium trimetaphosphate; esterified with phosphorous oxychloride

GMP


GMP


GMP

1420 Starch acetate GMP


GMP

1440 Hydroxypropyl starch GMP

1442 Hydroxyproopyl distarch phosphate

GMP

1450 Starch sodium octenyl succinate

GMP

1451 Acetylated oxidized starch

GMP

Humectants


339(i) Monosodium orthophosphate

2000 mg/kg singly or in combination as phosphorus

339(ii) Disodium orthophosphate

339(iii) Trisodium orthophosphate

340(i) Monopotassium orthophosphate

340(ii) Dipotassium orthophosphate

340(iii) Tripotassium orthophosphate

341(iii) Tricalcium orthophosphate

450(i) Disodium diphosphate

450(iii) Tetrasodium diphosphate

GMP

450(v) Tetrapotassium diphosphate

450(vi) Dicalcium diphosphate

451(i) Pentasodium triphosphate

452(i) Sodium polyphosphate

452(ii) Potassium polyphosphate

452(iv) Calcium polyphosphates

12

(1) PPM 1985

(2) Codex GSFA


Reg. Title

glycerides of fatty acids

621 Monosodium L-glutamate

GMP 256

942 Nitrous oxide GMP 256

440 Pectins GMP 256


GMP 256

338; 339(i)-(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i), (ii); 452(i)-(v); 542


432-436 Polysorbates 5000 mg/kg

402 Potassium alginate GMP 256


GMP 256

508 Potassium chloride GMP 256

407a Processed euchema seaweed (PES)

GMP 256


5000 mg/kg

211


470(i) Salts of myristic, palmitic and stearic acids with ammonia, calcium, potassium and sodium

GMP 256

262(i) Sodium acetate GMP 256


301 Sodium ascorbate 200 mg/kg 256

500(i) Sodium carbonate GMP 256

466 Sodium carboxymethyl cellulose (Cellulose gum)

GMP 256

576 Sodium gluconate GMP 256


GMP 256

325 Sodium lactate GMP 256

491-495 Sorbitan esters of fatty acids

5000 mg/kg

11 & 211

481(i), 482 (i)


211


211 & 348


4000 mg/kg

211 & 348

473a Sucrose 4000 211 &

452(v) Ammonium polyphosphates

420 Sorbitol and sorbitol syrup


Emulsifiers

322 Lecithin GMP


5000 mg/kg

430 Polyoxyethylene (8) stearate

5000 mg/kg (dry basis) singly or in combination 431 Polyoxyethylene (40)

stearate

432 Polyoxyethylene (20) sorbitan monolaurate

5000 mg/kg singly or in combination as total polyoxyethylene (20) sorbitan esters

433 Polyoxyethylene (20) sorbitan monooleate

434 Polyoxyethylene (20) sorbitan monopalmitate

435 Polyoxyethylene (20) sorbitan monostearate

436 Polyoxyethylene (20) sorbitan tristearate

471 Mono and di-glycerides of fatty acids

GMP


10000 mg/kg


2000 mg/kg

475 Polyglycerol esters of fatty acid

2000 mg/kg

476 Polyglycerol esters of interesterified ricinoleic acids

500 mg/kg

477 Propylene glycol esters of fatty acids

5000 mg/kg (dry basis)

481(i) Sodium stearoyl lactylate

5000 mg/kg

482(i) Calcium stearoyl lactylate

5000 mg/kg

491 Sorbitan monostearate 5000 mg/kg (dry basis) singly or in combination

492 Sorbitan tristearate

493 Sorbitan monolaurate

495 Sorbitan monopalmitate

Flour Treatment Agents

220 Sulphur dioxide 20 mg/kg singly or in combination as sulphur dioxide

221 Sodium sulfite

222 Sodium hydrogen sulfite

223 Sodium metabisulfite

224 Potassium metabisulfite

225 Potassium sulfite

539 Sodium thiosulphate

Preservatives

200 Sorbic acid 2000 mg/kg singly or in combination as sorbic acid

201 Sodium sorbate

202 Potassium sorbate

203 Calcium sorbate

13

(1) PPM 1985

(2) Codex GSFA


Reg. Title

oligoesters, Type I and Type II

mg/kg 348

417 Tara gum GMP 256

307a, b, c

Tocopherols 500 mg/kg 211



6.4.3 Pre-cooked pastas and noodles and like products


Notes

304, 305 Ascorbyl esters 500 mg/kg 10 & 211

210-213 Benzoates 1000 mg/kg

13

320 Butylated hydroxyanisole

200 mg/kg 15 & 130

321 Butylated hydroxytoluene

200 mg/kg 15 & 130


150c Caramel III – ammonia caramel

50000 mg/kg

153 & 173


50000 mg/kg

153

120 Carmines 100 mg/kg 153 & 178


1000 mg/kg

153

160a(i), a(iii), e,f

Carotenoids 1200 mg/kg

153

141(i),(ii) Chlorophylls and chlorophyllins, copper complexes

100 mg/kg 153

459 Cyclodextrin, beta- 1000 mg/kg

153


10000 mg/kg

143 Fast green FCF 290 mg/kg 194

338; 339(i)-(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii); (ix) 451(i),(ii); 452(i)-(v); 542


33 & 211

900a Polymethylsiloxane 50 mg/kg 153

475 Polyglycerol esters of fatty acids

2000 mh/kg

194

476 Polyglycerol esters of interesterified ricinoleic acid

500 mg/kg 194

430, 431 Polyoxyethylene stearates

5000 mg/kg

2 & 194

Anticaking Agent

900a Polydimetylsiloxane 50 mg/kg

14

(1) PPM 1985

(2) Codex GSFA


Reg. Title


153

310 Propyl gallate 200 mg/kg 15, 130 & 211


194


5000 mg/kg

194 & 371


5000 mg/kg

2 & 153

101(i),(ii), (iii)

Riboflavins 300 mg/kg 153

200-203 Sorbates 2000 mg/kg

42 & 211

491 – 495

Sorbitan esters of fatty acids

5000 mg/kg

11 & 194

481 (i), 482(i)


194 & 371


194 & 348


2000 mg/kg

194 & 348


2000 mg/kg

194 & 348

220-225, 539


110 Sunset yellow FCF 300 mg/kg 153

334, 335(ii), 337


45, 128 &194

319 Tertiary butylhydroquinone

200 mg/kg 15 & 130

307a, b, c


List of additives in Table 3 of GSFA (Rujuk Lampiran 3)

64 Prepared cereal food


(ii) 6.3 Breakfast cereals, including rolled oats

6.3- Breakfast cereals, including rolled oats


Notes

950 Acesulfame potassium

1200 mg/kg 161 & 188

129 Allura red AC 300 mg/kg

304, 305 Ascorbyl esters 200 mg/kg 10

951 Aspartame 1000 mg/kg 161 & 191

133 Brilliant blue FCF 200 mg/kg


200 mg/kg 15 & 196


100 mg/kg 15 & 196

150c Caramel III – 50000 189

-

15

(1) PPM 1985

(2) Codex GSFA


Reg. Title

ammonia caramel mg/kg


2500 mg/kg



400 mg/kg

160a(i), a(iii), e, f


163(ii) Grape skin extract 200 mg/kg

172(i)-(iii) Iron oxides 75 mg/kg

961 Neotame 160 mg/kg 161

338; 339(i)-(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542

Phosphates 2200 mg/kg 33


10000 mg/kg

369

310 Propyl gallate 200 mg/kg 15 & 196

101(i),(ii), (iii)

Riboflavins 300 mg/kg

954(i)-(iv)

Saccharins 100 mg/kg 161

481(i) , 482(i)


960 Steviol glycosides 350 mg/kg 26

955 Sucralose (Trichloro-galactosucrose)

1000 mg/kg 161


10000 mg/kg


307a, b, c



65 Bread (i) 7.0 Bakery wares (ii) 7.1 Bread and ordinary bakery wares (iii) 7.1.1 Breads and rolls (iv) 7.1.1.1 Yeast-leavened breads and specialty breads

7.0 Bakery wares


Notes

304, 305

Ascorbyl esters 1000 mg/kg 10 & 15

210-213

Benzoates 1000 mg/kg 13


200 mg/kg 15 & 180


200 mg/kg 15 & 180

-

16

(1) PPM 1985

(2) Codex GSFA


Reg. Title

903 Carnauba wax GMP 3



3000 mg/kg 125


15000 mg/kg

11 & 72

200-203

Sorbates 1000 mg/kg 42


7.1 Bread and ordinary bakery wares

INS Additive Max. Level Notes


1000 mg/kg 161 & 188

951 Aspartame 4000 mg/kg 161 & 191

133 Brilliant blue FCF 100 mg/kg 161


6000 mg/kg


430, 431

Polyoxyethylene stearates

3000 mg/kg


955 Sucralose (Trichlorogalacto-sucrose)

650 mg/kg 161


7.1.1 Breads and rolls


Notes

905e Mineral oil, medium viscosity

3000 mg/kg

36 & 126


10000 mg/kg

372

432-436

Polysorbates 3000 mg/kg


200 mg/kg 15 & 195


7.1.1.1 Yeast-leavened breads and specialty breads


66 White bread Refer Regulation 65 -

68 Fruit bread Refer Regulation 65 -

69 Milk bread Refer Regulation 65 -

70 Meal bread Refer Regulation 65 -

72 Rye bread Refer Regulation 65 -

73 Wheat germ bread


74 Whole meal bread


75 Enriched bread


17

(1) PPM 1985

(2) Codex GSFA


Reg. Title

76 Malt (i) 6.0 Cereals and cereal products derived from cereal grains, roots and tubers, pulses, legumes and pith or soft core of palm tree, excluding bakery wares of food category 7.0.




Notes


800 mg/kg 98


-

77 Malt extract - -

78 Baker’s malt extract,

commercial malt extract of

baker’s

- -

79 Cream of tartar

- -

80 Acid phosphate - -

81 Baking powder

- -

82 Milk, raw milk or fresh milk

(i) 1.0 Dairy products and analogues, excluding products of food category 02.0

(ii) 1.1 Fluid milk and milk products (iii) 1.1.1 Fluid milk(plain)

1.1.1 Fluid milk (plain)


Notes

338; 339(i)-(iii); 340(i)-(iii); 341(i)-(iii); 342(i), (ii); 343(i)-(iii); 450(i)- (iii), (v)-(vii), (ix); 451(i), (ii); 452(i)-(v); 542


33 & 227

-

83 Milk product - -

84 Skimmed milk, skim milk, non

fat milk or separated milk

Refer Regulation 82

-

85 Pasteurized milk


86 Sterilized milk Refer Regulation 85 -

87 UHT milk Refer Regulation 85 -

88 Reference to milk as food

- -

89 Flavoured milk (i) 1.0 Dairy products and analogues, excluding products of food category 2.0

(ii) 1.1 Fluid milk and milk products (iii) 1.1.4 Flavoured fluid milk drinks

-

18

(1) PPM 1985

(2) Codex GSFA


Reg. Title

1.1.4 Flavoured fluid milk drinks


Notes

950 Acesulfame Potassium

350 mg/kg 161 & 188

956 Alitame 100 mg/kg 161

129 Allura red Ac 300 mg/kg 52 & 161

951 Aspartame 600 mg/kg 161 & 191

962 Aspartame-acesulfame salt

350 mg/kg 113 & 161

133 Brilliant blue FCF

150 mg/kg 52

161g Canthaxanthin 15 mg/kg 52 & 170

150c Caramel III - ammonia caramel

2000 mg/kg

52

150d Caramel IV - sulfite ammonia caramel

2000 mg/kg

52

120 Carmines 150 mg/kg 52


1000 mg/kg

52


Carotenoids 150 mg/kg 52


50 mg/kg 52 & 190

952(i), (ii), (iv)

Cyclamates 250 mg/kg 17 & 161


5000 mg/kg


163(ii) Grape skin extract

150 mg/kg 52&181

132 Indigotine (Indigo carmine)

300 mg/kg 52

172(i)-(iii) Iron oxides 20 mg/kg 52


338, 339(i)-(iii), 340(i)-(iii), 341(i)-(iii), 342(i), (ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i), (ii); 452(i)-(v); 542


33


124 Ponceau 4R (Cochineal red

150 mg/kg 52 & 161

19

(1) PPM 1985

(2) Codex GSFA


Reg. Title

A)


5000 mg/kg

101(i),(ii), (iii)


954(i)-(iv) Saccharins 80 mg/kg 161

554 Sodium aluminosilicate

60 mg/kg 6 & 253


42 & 220

960 Steviol glycosides

200 mg/kg 26 & 201

955 Sucralose (Trichlorogalactosucrose)

300 mg/kg 161


110 Sunset yellow FCF

300 mg/kg 52


90 Full cream milk powder or dried full cream milk


(ii) 1.5 Milk powder and cream powder and powder analogues (plain)

(iii) 1.5.1 Milk powder and cream powder (plain)

1.5 Milk powder and cream powder and powder analogues (plain)


1.5.1 Milk powder and cream powder (plain)


Notes


320 Butylated-hydroxyanisole

100 mg/kg 15 & 196


200 mg/kg 15 & 196


10000 mg/kg



33

900a Polydimethyl-siloxane

10 mg/kg


(i) CODEX STAN 207-1999: Standard for Milk Powders and Cream Powder

CODEX STAN 207-1999: Standard for Milk powders and Cream Powder


Stabilizers

331 Sodium citrates 500 mg/kg singly or in combination expressed as anhydrous substances

332 Potassium citrates

Firming agents

508 Potassium chloride Limited by GMP

509 Calcium chloride Limited by GMP

Acidity Regulators

339 Sodium phosphates

5000 mg/kg singly or in combination expressed as anhydrous substances

340 Potassium phosphates

450 Diphosphates

451 Triphosphates

452 Polyphosphates

500 Sodium carbonates

501 Potassium carbonates

Emulsifiers

322 Lecithins Limited by GMP


2500mg/kg

Anticaking agents

170(i) Calcium carbonate 341(iii) Tricalcium phosphates

20

(1) PPM 1985

(2) Codex GSFA


Reg. Title


265 mg/kg 6 & 259



343(iii)

Trimagnesium phosphates

10000 mg/kg singly or in combination

504(i) Magnesium carbonate

530 Magnesium oxide

551 Silicon dioxide, amorphous

552 Calcium silicate

553 Magnesium silicates


265 mg/kg, expressed as aluminium

Antioxidants

300 Ascorbic acid (L-) 500 mg/kg expressed as ascorbic acid

301 Sodium ascorbate

304 Ascorbyl palmitate


100 mg/kg

91 Skimmed milk powder,

skim milk powder, dried non fat milk

solids or separated

milk powder


91A Malted milk powder


91B Formulated milk powder for children


(ii) 1.1 Fluid milk and milk products (iii) 1.1.4 Flavoured fluid milk drinks (iv) 1.5 Milk powder and cream powder and powder

analogues (plain) (v) 1.5.1 Milk powder and cream powder (plain) (vi) 1.5.2 Milk and cream powder analogues



Notes


350 mg/kg 161 & 188


129 Allura red AC 300 mg/kg 52 & 161

951 Aspartame 600 mg/kg 161 & 191

962 Aspartame -acesulfame salt

350 mg/kg 113 & 161


150 mg/kg 52



2000 mg/kg

52

150d Caramel IV - 2000 52

-

21

(1) PPM 1985

(2) Codex GSFA


Reg. Title

sulfite ammonia caramel

mg/kg



1000 mg/kg

52




50 mg/kg 52 & 190

952(i), (ii), (iv)



5000 mg/kg



150 mg/kg 52&181


300 mg/kg 52





33


124 Ponceau 4R (Cochineal red A)

150 mg/kg 52 & 161


5000 mg/kg

101(i),(ii), (iii)




60 mg/kg 6 & 253


42 & 220


200 mg/kg 26 & 201


300 mg/kg 161



300 mg/kg 52

22

(1) PPM 1985

(2) Codex GSFA


Reg. Title




1.5.1 Milk powder and cream powder (plain)


Notes


320 Butylated-hydroxyanisole

100 mg/kg 15 & 196


200 mg/kg 15 & 196


10000 mg/kg



33


10 mg/kg



265 mg/kg 6 & 259



1.5.2 Milk and cream powder analogues


Notes


1000 mg/kg

161 & 188

304, 305

Ascorbyl esters 80 mg/kg 10

951 Aspartame 2000 mg/kg

161 & 191


5000 mg/kg


5000 mg/kg


1000 mg/kg

160a(i), a(ii), e,f


472e Diacetyltartaric and fatty acid esters of

10000 mg/kg

23

(1) PPM 1985

(2) Codex GSFA


Reg. Title

glycerol

163(ii) Grape skin extract 150 mg/kg 181, 201 & 209


338; 339(i)-(iii); 340(i)-(iii); 341(i)-(iii); 342(i), (ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542


33 & 88


5000 mg/kg

XS251


5000 mg/kg

XS251



100000 mg/kg

101(i), (ii), (iii)



570 mg/kg 6 & 259

491 - 495


4000 mg/kg

XS251

960 Steviol glycosides 330 mg/kg 26 & 201


5000 mg/kg

350


92 Recombined milk


(ii) 1.1 Fluid milk and milk products

-

93 Reconstituted milk


94 Evaporated milk or

unsweetened condensed

milk


(ii) 1.3 Condensed milk and analogues (plain) (iii) 1.3.1 Condensed milk (plain)

1.3 Condensed milk and analogues (plain)


1.3.1 Condensed milk (plain)


Notes

338; 339(i)-(iii); 340(i)-(iii); 341(i)-(iii); 342(i)-(ii); 343(i)-(iii); 450


(i) CODEX STAN 281-1971: Standard for Evaporated Milk

CODEX STAN 281-1971: Standard for Evaporated Milk


Firming agents

508 Potassium chloride

2000 mg/kg singly or 3000 mg/kg in combination, expressed as anhydrous substances

509 Calcium chloride

Stabilizers

331 Sodium citrates 2000 mg/kg singly or 3000 mg/kg in combination, expressed as anhydrous substances


333 Calcium citrates

Acidity Regulators

24

(1) PPM 1985

(2) Codex GSFA


Reg. Title

(i)-(iii); (v)-(vii); (ix); 451(i),(ii); 452(i)-(v); 542


170 Calcium carbonates




341 Calcium phosphates

450 Diphosphates

451 Triphosphates

452 Polyphosphates



Thickener

407 Carrageenan 150 mg/kg

Emulsifier


95 Condensed milk or

sweetened condensed milk

Refer Regulation 94 (i) CODEX STAN 282-1971: Standard for Sweetened Condensed Milks

CODEX STAN 282-1971: Standard for Sweetened Condensed Milks


Firming agents

508 Potassium chloride 2000 mg/kg singly or 3000 mg/kg in combination, expressed as anhydrous substances


Stabilizers

331 Sodium citrates 2000 mg/kg singly or 3000 mg/kg in combination, expressed as anhydrous substances



Acidity Regulators

170 Calcium carbonates





450 Diphosphates

451 Triphosphates

452 Polyphosphates



Thickener


Emulsifier


96 Lactose hydrolyzed

milk

(i) 13.0 Foodstuffs intended for particular nutritional uses (ii) 13.3 Dietetic foods intended for special medical

purposes (excluding products of food category 13.1)

-

25

(1) PPM 1985

(2) Codex GSFA


Reg. Title

13.3 Dietetic foods intended for special medical purpose


Notes


500 mg/kg 188



191


500 mg/kg 113


13



20000 mg/kg

150d Caramel IV- sulfite ammonia caramel

20000 mg/kg


160a(ii) Carotenes, beta-vegetable

600 mg/kg

160a(i),a(iii),e,f


952(i), (ii), (iv)

Cyclamates 400 mg/kg


5000 mg/kg

163(ii) Grape skin extract 250 mg/kg 181


50 mg/kg

961 Neotame 33 mg/kg

338,339(i)- (iii), 340(i)-(iii), 341(i)-(iii), 342(i), (ii); 343 (i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i), (ii); 452(i)-(v); 542


33

900a Polydimmethyl-siloxane

50 mg/kg


124 Ponceau 4R (cochineal red A)

50 mg/kg


5000 mg/kg

101(i),(ii), (iii)


954(i)-(iv)

Saccharins 200 mg/kg


42

26

(1) PPM 1985

(2) Codex GSFA


Reg. Title



400 mg/kg

474 Surroglycerides 5000 mg/kg



97 Filled milk


(ii) 1.5 Milk powder and cream powder and powder analogues(plain)

(iii) 1.5.2 Milk and cream powder analogues





Notes


1000 mg/kg

161 & 188

304,305 Ascorbyl esters 80 mg/kg 10


161 & 191


5000 mg/kg


5000 mg/kg


1000 mg/kg




10000 mg/kg



338; 339(i)-(iii); 340(i)-(iii); 341(i)-(iii); 342(i), (ii); 343(i)-(iii); 450(i)-(iii),(v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542


33 & 88


5000 mg/kg

XS251


5000 mg/kg

XS251

-

27

(1) PPM 1985

(2) Codex GSFA


Reg. Title



100000 mg/kg

101(i), (ii), (iii)



570 mg/kg 6 & 259

491 -495


4000 mg/kg

XS251



5000 mg/kg

350


97A Filled milk powder


(ii) 1.5 Milk powder and cream powder and powder analogues (plain)

(iii) 1.5.2 Milk and cream powder analogues





Notes


1000 mg/kg

161 & 188

304, 305



161 & 191


5000 mg/kg


5000 mg/kg


1000 mg/kg




10000 mg/kg



(i) CODEX STAN 251-2006: Standard for a Blend of Skimmed Milk and Vegetable Fat in Powdered Form

CODEX STAN 251-2006: Standard for a Blend of Skimmed Milk and Vegetable Fat in

Powdered Form


Stabilizers


Limited by GMP

331(iii) Trisodium citrate Limited by GMP

332(i) Potassium dihydrogen citrate

Limited by GMP

332(ii) Tripotassium citrate Limited by GMP



Acidity Regulators

339(i) Sodium dihydrogen phosphate

4400 mg/kg, singly or in combination, as phosphorous

339(ii) Disodium hydrogem phosphate

339(iii) Tripotassium phosphate

340(i) Potassium phosphate

340(ii) Dipotassium hydrogen phosphate


341(i) Calcium dihydrogen phosphare

341(ii) Calcium hydrogen phosphate


450(ii) Trisodium diphosphate




450(vii) Calcium dihydrogen diphospate

451(i) Pentasodium triposphate

451(ii) Pentapotassium triphosphate

28

(1) PPM 1985

(2) Codex GSFA


Reg. Title

338; 339(i)-(iii); 340(i)-(iii); 341(i)-(iii); 342(i), (ii); 343(i)-(iii); 450(i)-(iii),(v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542


33 & 88


5000 mg/kg

XS251


5000 mg/kg

XS251



100 000 mg/kg

101(i), (ii), (iii)



570 mg/kg 6 & 259

491 -495


4000 mg/kg

XS251



5000 mg/kg

350


452(i) Sodium polyphsphate


452(iii) Sodium calcium polyphosphate

452(iv) Calcium polyphosphate

452(v) Ammonium polyphosphate

500(i) Sodium carbonate Limited by GMP


Limited by GMP

500(iii) Sodium sesquicarbonate Limited by GMP

501(i) Potassium carbonate Limited by GMP

501(ii) Potassium hydrogen carbonate

Limited by GMP

Emulsifiers


471 Mono- and diglcerides of fatty acids

Limited by GMP

Anticaking Agents

170(i) Calcium carbonate Limited by GMP

504(i) Magnesium carbonate Limited by GMP

530 Magnesium oxide Limited by GMP

551 Silicon dioxide,amorphous

Limited by GMP

552 Calcium silicate Limited by GMP

553(i) Magnesium silicate, synthetic

Limited by GMP

553(iii) Talc Limited by GMP

554 Sodium aluminium silicate

570 mg/kg, expressed as aluminium

341(iii) Tricalcium phosphate 4400 mg/kg, singly or in combination as

phosphorous 343(iii) Trimagnesium

phosphate

Antioxidants

300 Ascorbic acid, L- 500 mg/kg as ascorbic acid 301 Sodium ascorbate

304 Ascorbyl palmitate 80 mg/kg, singly or in combination,as

ascorbyl stearate 305 Ascorbyl stearate


100 mg/kg singly or in

combination expressed on fat or oil

basis



98 Evaporated filled milk or

unsweetened filled milk


(i) 1.3 Condensed milk and analogues (plain) (ii) 1.3.2 Beverage whiteners



(i) CODEX STAN 250-2006: Standard for a Blend of Evaporated Skimmed Milk and Vegetable Fat

CODEX STAN 250-2006: Standard for a Blend of Evaporated Skimmed Milk and

Vegetable Fat


Emulsifiers


Stabilizers

29

(1) PPM 1985

(2) Codex GSFA


Reg. Title

1.3.2 Beverage whiteners


Notes


2000 mg/kg

161 & 188



161 & 191


100 mg/kg 15 & 195


100 mg/kg 15 &195


1000 mg/kg


1000 mg/kg


1000 mg/kg

160a(i), a(iii),e ,f



5000 mg/kg


338; 339(i)-(iii); 340(i)- (iii); 341(i)-(iii); 342(i)- (ii); 343(i)-(iii); 450(i)- (iii),(v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542


33


5000 mg/kg

352, XS250 & XS252

432 – 436 Polysorbates 4000 mg/kg


5000 mg/kg

XS250 & XS252


1000 mg/kg

101(i), (ii), (iii)



570 mg/kg 6 & 260

200-203 Sorbates 200 mg/kg 42


4000 mg/kg

XS250 & XS252


Limited by GMP

331(iii) Tripotassium citrate Limited by GMP


Limited by GMP


333 Calcium citrates Limited by GMP



Acidity regulators



4400 mg/kg, singly or in combination as phosphorous

339(ii) Disodium hydrogen phosphate

339(iii) Trisodium phosphate

340(i) Potassium dihydrogen phosphate



341(i) Calcium dihydrogen phosphate

341(ii) Dicalcium hydrogen phosphate

341(iii) Tricalcium phosphate


450(ii) Trisodium diposphate





450(vii) Calcium dihydrogen diphosphate










Limited by GMP




Limited by GMP

Thickeners

407 Carrageenan Limited by GMP


Limited by GMP

30

(1) PPM 1985

(2) Codex GSFA


Reg. Title

481(i), 482(i)


XS250 & XS252


580 mg/kg 161


348, XS250 & XS252


20000 mg/kg

348, XS250 & XS252


20000 mg/kg

348, XS250 & XS252

319 Tertiary butylhydro-quinone

100 mg/kg 15 & 195


99 Condensed filled milk or sweetened condensed filled milk

Refer Regulation 98 (i) CODEX STAN 252-2006: Standard for Blend of Sweetened Condensed Skimmed Milk Vegetable Fat

CODEX STAN 252-2006: Standard for Blend of Sweetened Condensed Skimmed Milk

Vegetable Fat


Emulsifiers


Stabilizers

331(i) Sodium dihydrogen citrate Limited by GMP

331(iii) Tripotassium citrate Limited by GMP


Limited by GMP





Acidity regulators



4400 mg/kg, singly or in combination as

phosphorous










450(ii) Trisodium diposphate


31

(1) PPM 1985

(2) Codex GSFA


Reg. Title













Limited by GMP




Limited by GMP

Thickeners



Limited by GMP

100 Cream or raw cream


(ii) 1.4 Cream (plain) and the like (iii) 1.4.2 Sterilized and UHT creams, whipping and whipped

creams, and reduced fat creams (plain)

1.4 Cream (plain) and the like


Notes



1.4.2 Sterilized and UHT creams, whipping and whipped creams, and reduced fat creams (plain)


Notes


GMP


GMP


GMP

(i) CODEX STAN 288-1976: Standard for Cream and Prepared Creams

Only those additives classes indicated in the table below may be used for the product categories specified.

Product category

Additive functional class Stabilizers* Acidity

regulators* Thickeners*

and emulsifiers*

Packing gases and propellants

Prepackaged liquid cream (2.4.1):

X X X -

Whipping cream (2.4.2):

X X X -

Cream packed under pressure (2.4.3):

X X X X

Whipped cream (2.4.4):

X X X X

Fermented cream (2.4.5):

X X X -

Acidified cream (2.4.6):

X X X -

* These additives may be used when needed to ensure product stability and integrity of the emulsion, taking into consideration the fat content and durability of the product. With regard to the durability, special consideration should be given to the level of heat treatment applied since some minimally pasteurized products do not require the use of certain additives. X = The use of additives belonging to the class is technologically justified. – = The use of additives belonging to the class is not

32

(1) PPM 1985

(2) Codex GSFA


Reg. Title

1401 Acid-treated starch GMP 236

406 Agar GMP


403 Ammonium alginate

GMP

1403 Bleached starch GMP 236

404 Calcium alginate GMP


509 Calcium chloride GMP


516 Calcium sulfate GMP



407 Carrageenan GMP

330 Citric acid GMP


GMP


GMP 236


6000 mg/kg

1412 Distarch phosphate GMP

418 Gellan gum GMP

412 Guar gum GMP


GMP

463 Hydroxypropyl cellulose

GMP

1442 Hydroxypropyl distarch phosphate

GMP

464 Hydroxypropyl methyl cellulose

GMP

1440 Hydroxypropyl starch

GMP



GMP


GMP

322(i) Lecithin GMP

461 Methyl cellulose GMP

465 Methyl ethyl cellulose

GMP


GMP


GMP

1410 Monostarch phosphate

GMP

941 Nitrogen GMP 59 & 278

942 Nitrous oxide GMP 59 & 278

1404 Oxidized starch GMP 236

technologically justified.

CODEX STAN 288-1976: Standard for Cream and Prepared Creams


Acidity regulators

270 Lactic acid (L-,D-,and DL-) GMP


326 Potassium lactate GMP


330 Citric acid GMP

333 Calcium citrates GMP



GMP

500(iii) Sodium sesquicarbonate GMP



GMP

Stabilizers and thickeners


331(i) Sodium dihydrogen citrate GMP



GMP

332(ii) Tripotassium citrate GMP

516 Calcium sulphate GMP

339(i) Monosodium dihydrogen phosphate

1100 mg/kg expressed as phosphorus






341(i) Calcium diydrogen phosphate







450(vi) Calcium diphosphate


451(i) Pentassium triphosphate




452(iii) Sodium calcium

33

(1) PPM 1985

(2) Codex GSFA


Reg. Title

440 Pectins GMP


GMP

1200 Polydextroses GMP 236


6000 mg/kg


402 Potassium alginate GMP


GMP



GMP


GMP

326 Potassium Lactate GMP

460(ii) Powdered cellulose GMP


GMP




GMP


GMP


GMP


500(iii) Sodium sesquicarbonate

GMP



GMP


348


5000 mg/kg

348


5000 mg/kg

348



333(iii) Tricalcium citrate GMP



415 Xanthan gum GMP

polyphosphate






403 Ammonium alginate GMP


405 Propylene glycol alginate 5000 mg/kg

406 Agar GMP

407 Carrageenan GMP


GMP


412 Guar gum GMP

414 Gum Arabic (acacia gum) GMP

415 Xanthan gum GMP

418 Gellan gum GMP

440 Pectins GMP


GMP



463 Hydroxypropyl cellulose GMP


GMP

465 Methyl ethyl cellulose GMP


GMP


5000 mg/kg



1410 Monostarch phosphate GMP


1413 Phosphate distarch phosphate

GMP


GMP


1422 Acetylated distarch adipate GMP



GMP

1450 Starch sodium ocentyl succinate

GMP

Emulsifiers

322 (i) Lecithin GMP


1000 mg/kg 433 Polyoxyethylene (20) sorbitan monooleate

434 Polyoxyethylene (20) sorbitan

34

(1) PPM 1985

(2) Codex GSFA


Reg. Title

monopalmitate



471 Mono-and di-glycerides of fatty acids

GMP

472a Acetic and fatty acids esters of glycerol

GMP


GMP


GMP


5000 mg/kg


6000 mg/kg

491 Sorbitan monostearate

5000 mg/kg



494 Sorbitan monooleate


Packaging Gases

290 Carbon dioxide GMP

941 Nitrogen GMP

Propeliant

942 Nitrous oxide GMP

101 Pasteurized cream


(ii) 1.4 Cream (plain) and the like (iii) 1.4.1 Pasteurized cream (plain)



Notes



35

(1) PPM 1985

(2) Codex GSFA


Reg. Title

1.4.1 Pasteurized cream (plain)

INS Additive Max. Level

Notes


GMP 236


GMP 236


GMP 236

406 Agar GMP 236





509 Calcium chloride GMP 236


516 Calcium sulfate GMP 236



330 Citric acid GMP


GMP 236





GMP 236


GMP 236


GMP 236


GMP 236

1440 Hydroxypropyl starch GMP 236



GMP


GMP 236


461 Methyl cellulose GMP 236

465 Methyl ethyl cellulose GMP 236


GMP 236


GMP 236


GMP 236


440 Pectins GMP 236


GMP 236


6000

mg/kg

36

(1) PPM 1985

(2) Codex GSFA


Reg. Title

432-436 Polysorbates 1000

mg/kg


501(i) Potassium carbonate GMP 236



GMP 236


GMP 236


460(ii) Powdered cellulose GMP 236


GMP 236




GMP 236


GMP 236


GMP



GMP

1420 Starch acetate GMP 236


GMP 236



333(iii) Tricalcium citrate GMP 236

332(ii) Tripotassium citrate GMP 236



102 Reduced cream or pouring cream

Refer Regulation 100

103 Butter

(i) 2.0 Fats and oils, and fat emulsions (ii) 2.2 Fat emulsions mainly of type water-in-oil (iii) 2.2.1 Butter

2.2.1 Butter


Notes

160b(i) Annatto extracts, bixin-based

20 mg/kg 8

526 Calcium hydroxide GMP


600 mg/kg

160a(i),a(iii),e,f

Carotenoids 25 mg/kg 146 & 291

338; 339(i)-(iii); 340(i)-


(i) CODEX STAN 279-1971: Standard for Butter

CODEX STAN 279-1971: Standard for Butter

2.2.1 - Butter


Notes


20 mg/kg 8



600 mg/kg



338; 339 (i) -(iii);


37

(1) PPM 1985

(2) Codex GSFA


Reg. Title

(iii); 341(i)-(iii); 342(i)- (ii); 343(i)-(iii); 450(i)- (iii),(v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542



GMP

524 Sodium hydroxide GMP

340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii),(v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542



GMP


104 Recombined butter


105 Ghee (i) 2.0 Fats and oils, and fat emulsions (ii) 2.1 Fats and oils essentially free from water – No Food

Additive Provision (iii) 2.1.1 Butter oil, anhydrous milk fat, ghee

2.1.1 Butter oil, anhydrous milk fat, ghee


304,305 Ascorbyl esters 500 mg/kg 10 & 171


175 mg/kg 15, 133 & 171


75 mg/kg 15, 133 & 171




GMP 171

307a,b,c Tocopherols 500 mg/kg 171


-

106 Cheese


(ii) 1.6 Cheese and analogues (iii) 1.6.1 Unripened cheese (iv) 1.6.2.1 Ripened cheese, includes rind

1.6.1 Unripened cheese


Notes

951 Aspartame 1000 mg/kg 161 & 191



15000 mg/kg

201


50000 mg/kg

201


600 mg/kg

160a(i), Carotenoids 100 mg/kg

(i) CODEX STAN 283-1978: General Standard for Cheese (ii) CODEX STAN 263-1966: Standard for Cheddar (iii) CODEX STAN 264-1966: Standard for Danbo (iv) CODEX STAN 265-1966: Standard for Edam (v) CODEX STAN 266-1966: Standard for Gouda (vi) CODEX STAN 267-1966: Standard for Havarti (vii) CODEX STAN 268-1966: Standard for Samsoe (viii) CODEX STAN 269-1967: Standard for Emmental (ix) CODEX STAN 270-1968: Standard for Tilsiter (x) CODEX STAN 271-1968: Standard for Saint Paulin (xi) CODEX STAN 272-1968: Standard for Provolone (xii) CODEX STAN 274-1969: Standard for Coulommiers (xiii) CODEX STAN 276-1973: Standard for Camembert (xiv) CODEX STAN 277-1973: Standard for Brie (xv) CODEX STAN 278-1978: Standard for Extra Hard

Grating Cheese - No Food Additive Provision

38

(1) PPM 1985

(2) Codex GSFA


Reg. Title

a(iii), e,f

141 (i),(ii) Chlorophylls and chlorophyllins, copper complexes

50 mg/kg 161


200 mg/kg 3

243 Lauric arginate ethyl ester

200 mg/kg

235 Natamycin (Pimaricin)

40 mg/kg 3 & 80

234 Nisin 12.5 mg/kg 233

338; 339(i)-(iii); 340(i)-(iii); 341(i)-(iii); 342(i), (ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i), (ii); 452(i)-(v); 542


432-436 Polysorbates 80 mg/kg 38


100 mg/kg 3 & 161


5000 mg/kg XS262

101(i),(ii), (iii)


200-203 Sorbates 1000 mg/kg 42 & 223


300 mg/kg 3

334, 335(ii), 337



1.6.2.1 Ripened cheese, includes rind


Notes

304, 305



50000 mg/kg

201



600 mg/kg

160a(i),a(iii),e,f


141(i), (ii)

Chlorophylls and chlorophyllins, copper complexes

15 mg/kg


10000 mg/kg

239 Hexamethylene tetramine

25 mg/kg 66 & 298


200 mg/kg

101(i), Riboflavins 300 mg/kg

CODEX STAN 283-1978: General Standard for Cheese

Unripened cheeses


Acidity regulators

170 Calcium carbonates Limited by GMP

260 Acetic acid, glacial Limited by GMP


Limited by GMP

296 Malic acid, DL- Limited by GMP

330 Citric acid Limited by GMP

338 Phosphoric acid 880 mg/kg expressed as phosphorous

500 Sodium carbonates Limited by GMP

501 Potassium carbonates Limited by GMP

507 Hydrochloric acid Limited by GMP

575 Glucono delta-lactone (GDL)

Limited by GMP

Stabilizers/thickeners

Stabilizers and thickeners including modified starches may be used in compliance with the definition for milk products and only to the extent they are functionally necessary taking into account any use of gelatine and starch as provided for in section 3.2.

331 Sodium citrates

Limited by GMP 332 Potassium citrates



1540 mg/kg, singly or in

combination, expressed as phosphorous





400 Alginic acid

Limited by GMP

401 Sodium alginate

402 Potassium alginate


404 Calcium alginate


5 g/kg

406 Agar

Limited by GMP

407 Carrageenan

410 Carob bean gum

412 Guar gum

413 Tragacanth gum

415 Xanthan gum

416 Karaya gum

417 Tara gum

Limited by GMP

440 Pectins

460 Cellulose

466 Sodium carboxymethyl

39

(1) PPM 1985

(2) Codex GSFA


Reg. Title

(ii), (iii)


cellulose (Cellulose gum)

576 Sodium gluconate

Modified starches as follows:

1400 Dextrins, roasted starch white and yellow

Limited by GMP

1401 Acid-treated starch

1402 Alkaline treated starch

1403 Bleached starched

1404 Oxidized starch



1412 Distarch phosphate esterified with sodium trimetasphosphate; esterified with phosphorus oxychloride



1420 Starch acetate




Colours

100 Curcumins (for edible cheese rind)

Limited by GMP

101 Riboflavins Limited by GMP

140 Chlorophyll Limited by GMP

141 Copper chlorophylls 15 mg/kg, singly or

combined

160a (i) Carotene, beta-, synthetic

25 mg/kg

160a (ii) Carotenes, beta-, vegetable

600 mg/kg

160b (ii) Annatto extracts – norbixin based

25 mg/kg

160c Paprika oleoresins Limited by GMP

160e Carotenal, beta-apo-8’-

35 mg/kg

160f Carotenoic acid, ethyl ester, beta-apo-8’-

35 mg/kg

162 Beet red Limited by GMP

171 Titanium dioxide Limited by GMP

Preservatives

200 Sorbic acid 1000 mg/kg of cheese, singly

or in combination, expressed as


203 Calcium sorbate

40

(1) PPM 1985

(2) Codex GSFA


Reg. Title

sorbic acid

234 Nisin 12.5 mg/kg

280 Propionic acid

Limited by GMP 281 Sodium propionate

282 Calcium propionate

283 Potassium propionate

For surface/rind treatment only:

235 Natamycin (pimaricin) 2 mg/dm2 of surface. Not present in a

depth of 5 mm.

Foaming agents (for whipped products only)

290 Carbon dioxide Limited by GMP

941 Nitrogen Limited by GMP

Anticaking agents (Sliced, cut, shredded and grated products only (surface treatment))

460 Cellulose Limited by GMP



combination. Silicates

calculated as silicon dioxide



560 Potassium silicate

Preservatives (Sliced, cut, shredded and grated products only (surface treatment))

200 Sorbic acid 1000 mg/kg of cheese, singly

or in combination, expressed as

sorbic acid


203 Calcium sorbate

280 Propionic acid

Limited by GMP 281 Sodium propionate



235 (Natamycin (pimaricin) 20 mg/kg applied to the surface added

during kneading and stretching

process

Cheese in Brine:


Acidity regulators

270 Lactic acid (L-, D- and DL-)

Limited by GMP

575 Glucono delta-lactone Limited by GMP

Ripened cheeses, including mould ripened cheeses: Additives not listed below but provided for in Codex individual standards for varieties of ripened cheeses may also be used for similar types of cheese within the limits specified within those standards

41

(1) PPM 1985

(2) Codex GSFA


Reg. Title


Colours


Limited by GMP

101 Riboflavins Limited by GMP

120 Carmines (for red marbled cheeses only

Limited by GMP

140 Chlorophylls (for green marbled cheeses only)

Limites by GMP

141 Chlorophylls, copper complexes

15 mg/kg

160a(i) Carotenes, beta-, synthetic

25 mg/kg

160a(ii) Carotenes,beta-, vegetable

600 mg/kg

160b(ii) Annatto extracts, norbixin based

50 mg/kg

160c Paprika oleoresino Limited by GMP

160e Carotenal, beta-apo-8 35 mg/kg

160f Carotenoic acid ethyl ester, beta-apo-8

35 mg/kg



Acidity regulators

170 Calcium carbonates Limited by GMP 504 Magnesium

carbonates


Preservatives

200 Sorbic acid 3000 mg/kg

calculated as sorbic acid

201 Sodium sorbate


203 Calcium sorbate


239 Hexamethylene tetramine (provolone only)

25 mg/kg, expressed

as formaldehyde

251 Sodium nitrate 50 mg/kg, expressed as

NaNO3 252 Potassium nitrate

280 Propionic acid 3000 mg/kg, calculated as propionic acid

281 Sodium propionate


1105 Lysozyme Limited by GMP

For surface/rind treatment only

200 Sorbic acid 1000 m/kg singly or in combination



203 Calcium sorbate

235 Natamycin (pimaricin) 2 mg/dm² of surface. Not present in a depth of 5 mm

Miscellaneous additive


42

(1) PPM 1985

(2) Codex GSFA


Reg. Title

Sliced, cut, shredded or grated cheese

Anti-caking agents

460 Cellulose Limited by GMP



silicates calculated as silicon dioxide




Preservatives

200 Sorbic acid 1000 mg/kg singly or in combination,



203 Calcium sorbate

CODEX STAN 263-1966: Standard for Cheddar


Colours

100(i) Riboflavin, synthetic 300 mg/kg

140 Chlorphylls Limited by GMP

160a(i) Carotenes beta-, synthetic


160a(iii) Carotenes, beta (Blakeslea trispora)

160e Carotenal, beta-apo-8-

160f Carotenoic acid, ethyl ester beta-apo-8-


600 mg/kg

160b(ii) Annatto extracts,norbixin-based

25 mg/kg

Preservatives


200 Sorbic acid 1000 mg/kg based on sorbic acid

surface treatment only*

201 Sodium sorbate


203 Calcium sorbate


235 Natamycin (pimaricin) 2 mg/dm² not present at a depth of 5mm. Surface treatment only*

251 Sodium nitrate 35 mg/kg, singly or in combination (expressed as

nitrate ion)

252 Potassium nitrate

280 Propionic acid 3000 mg/kg surface

treatment only* 281 Sodium propionate


Acidity regulators




Anticaking agents

43

(1) PPM 1985

(2) Codex GSFA


Reg. Title


Limited by GMP

460(ii) Powdered cellulose Limited by GMP



Silicates calculated as silicon dioxide



553(iii) Talc

* For the definition of cheese surface and rind see Appendix to the General Standard for Cheese (CODEX STAN 283-1978)

CODEX STAN 264-1966: Standard for Danbo


Colours


140 Chlorphylls Limited by GMP



160a(iii) Carotenes, beta-, Blakeslea trispora

160e Carotenal, beta-apo-8-

160f Carotenoic acid, ethyl ester beta-apo-8’-


600 mg/kg

160b(ii) Annatto extracts-norbixin based

25 mg/kg

Preservatives


200 Sorbic acid 1000 mg/kg based on sorbic acid surface

treatment only* 201 Sodium sorbate


203 Calcium sorbate


235 Natamycin (pimaricin) 2 mg/dm² not present at a depth of 5mm surface treatment

only*

251 Sodium nitrate 35 mg/kg, singly or in combination

(expressed as nitrate ion)



treatment only* 281 Sodium propionate


Acidity regulators




Anticaking agents


Limited by GMP


44

(1) PPM 1985

(2) Codex GSFA


Reg. Title

551 Silicon dioxide,amorphous





553(iii) Talc

* For the definition of cheese surface and rind see Appendix to the General Standard for Cheese (CODEX STAN 283-1978).

CODEX STAN 265-1966: Standard for Edam


Colours



160a (iii)

Carotenes, beta-, Blakeslea trispora

160e Carotenal,beta-apo-8-

160f Carotenoic acid, ethyl ester beta-apo-8-

160a(ii) Carotenes, beta, vegetable

600 mg/kg

160b(ii) Annatto extracts- norbixin based

25 mg/kg

Preservatives


200 Sorbic acid 1000 mg/kg based

on sorbic acid surface treatment

only

201 Sodium sorbate


203 Calcium sorbate


235 Natamycin (pimaricin) 2 mg/dm² not present at a depth

of 5mm surface treatment only


nitrate ion)



treatment only 281 Sodium propionate


Acidity regulators




Anticaking agents

460(i) Microcrystalline cellulose

Limited by GMP







553(iii) Talc

45

(1) PPM 1985

(2) Codex GSFA


Reg. Title

CODEX STAN 266-1966: Standard for Gouda


Colours



160a (iii)

Carotenes, beta-, Blakeslea trispora




600 mg/kg

160b(ii) Annatto extracts, norbixin-based

25 mg/kg

Preservatives


200 Sorbic acid 1000 mg/kg based

on sorbic acid surface treatment

only

201 Sodium sorbate


203 Calcium sorbate


235 Natamycin (pimaricin) 2 mg/dm² not present at a depth of 5 mm surface treatment only


nitrate ion)





Acidity regulators




Anticaking agents


Limited by GMP







553(iii) Talc

CODEX STAN 267-1966: Standard for Havarti


Colours


160a Carotenes, beta-,

46

(1) PPM 1985

(2) Codex GSFA


Reg. Title

(iii) Blakeslea trispora 35 mg/kg singly or

in combination 160e Carotenal, beta-apo-8’-



600 mg/kg


25 mg/kg

Preservatives


200 Sorbic acid 1000 mg/kg based on sorbic acid

surface treatment only

201 Sodium sorbate


203 Calcium sorbate


235 Natamycin (pimaricin) 2 mg/dm² not present at a depth

of 5mm surface treatment only


nitrate ion)





Acidity regulators




Anticaking agents


Limited by GMP







553(iii) Talc

CODEX STAN 268-1966: Standard for SamsØ


Colours



160a (iii)

Carotene, beta-, Blakeslea trispora


160f Carotenoic acid,ethyl ester beta-apo-8’-


600 mg/kg

160b(ii) Annatto extracts- 25 mg/kg

47

(1) PPM 1985

(2) Codex GSFA


Reg. Title

norbixin based

Preservatives



treatment only 201 Sodium sorbate


203 Calcium sorbate


235 Natamycin (pimaricin) 2 mg/dm² of surface. Not present at a depth of 5mm. Surface treatment only

251 Sodium nitrate 35 mg/kg, singly or in combination (expressed as nitrate ion)





Acidity regulators




Anticaking agents


Limited by GMP



10000 mg/kg singly or in combination Silicates calculated as silicon dioxide


553(i) Magnesium silicate (synthetic)

553 (iii) Talc

CODEX STAN 269-1967: Standard for emmental


Colours

160a(i) Carotenes, beta-, synthetic


160a(iii) Carotenes, beta-, Blakeslea trispora




600 mg/kg


25 mg/kg

Preservatives


200 Sorbic acid

48

(1) PPM 1985

(2) Codex GSFA


Reg. Title

201 Sodium sorbate 1000 mg/kg based on sorbic acid surface

treatment only 202 Potassium sorbate

203 Calcium sorbate


235 Natamycin (pimaricin) 2 mg/dm² not present at a depth of 5mm





Acidity regulators




Anticaking agents


Limited by GMP







553(iii) Talc

CODEX STAN 270-1968: Standard for Tilsiter


Colours

160a (i)

Carotene, beta-, synthetic


160a (iii)




160a (ii)

Carotenes, beta-, vegetable

600 mg/kg

160b (ii)

Annatto extracts- norbixin based

25 mg/kg

Preservatives





203 Calcium sorbate




49

(1) PPM 1985

(2) Codex GSFA


Reg. Title




280 Propionic acid 3000 mg/kg surface treatment only



Acidity regulators




Anticaking agents


Limited by GMP







553 (iii)

Talc

CODEX STAN 271-1968: Standard for Saint-Paulin


Colours

160a(i)



160a (iii)

Carotene, beta-, blakeslea trispora



160a(ii)


600 mg/kg

160b(ii)

Annatto extracts-norbixin based

25 mg/kg

Preservatives


200 Sorbic acid 1000 mg/kg based on

sorbic acid surface treatment only

201 Sodium sorbate


203 Calcium sorbate


235 Natamycin (pimaricin) 2 mg/dm² not present at a depth of 5 mm





280 Propionic acid 3000 mg/kg surface 281 Sodium propionate

50

(1) PPM 1985

(2) Codex GSFA


Reg. Title

282 Potassium propionate treatment only

Acidity regulators

170 (i)

Calcium carbonate Limited by GMP

504 (i)

Magnesium carbonate Limited by GMP


Anticaking agents


Limited by GMP

460 (ii) Powdered cellulose Limited by GMP






553 (iii)

Talc

CODEX STAN 272-1968: Standard for Provolone


Colours

160a (i)



160a (iii)




160a (ii)


600 mg/kg

160b (ii)


25 mg/kg


Preservatives


200 Sorbic acid 1000 mg/kg based on asorbic acid surface



203 Calcium sorbate





25 mg/kg espressed as formaldehyde







Acidity regulators


51

(1) PPM 1985

(2) Codex GSFA


Reg. Title



Anticaking agents


Limited by GMP



10000 mg/kg singly or

in combination Silicates calculated as

silicon dioxide



553 (iii)

Talc

CODEX STAN 274-1969: Standard for Coulomiers


Colours

160a (i)



combination

160a (iii)




160a (ii)

Carotene, beta-, vegetable

600 mg/kg

160b (ii)


25 mg/kg

Acidity Regulators


CODEX STAN 276-1973: Standard for Camembert


Colours

160a (i) Carotene, beta-, synthetic 35 mg/kg

singly or in combination

160a (iii)




160a (ii)


600 mg/kg

160b (ii)


25 mg/kg

Acidity Regulators


CODEX STAN 277-1973: Standard for Brie


Colours

160a (i) Carotene, beta-, synthetic

160a (iii)


52

(1) PPM 1985

(2) Codex GSFA


Reg. Title

160e Carotenal, beta-apo-8’- 35 mg/kg singly or in combination 160f Carotenoic acid, ethyl

ester, beta-apo-8’-

160a (ii)

Carotene, beta- vegetable 600 mg/kg

160b (ii)


25 mg/kg

Acidity Regulators


107 Cottage cheese


(ii) 1.6 Cheese and analogues (iii) 1.6.1 Unripened cheese



Notes


161 & 191



15000 mg/kg

201


50000 mg/kg

201


600 mg/kg



141 (i),(ii) Chlorophylls and chlorophyllins, copper complexes

50 mg/kg 161


200 mg/kg

3


200 mg/kg


40 mg/kg 3 & 80


233



33



100 mg/kg

3 & 161


5000 mg/kg

XS262

101(i),(ii), (iii)


200-203 Sorbates 1000 42 &

(i) CODEX STAN 273-1968: Standard for cottage cheese include creamed cottage cheese:

Only those additives classes indicated as justified in the table below may be used for the product categories specified.

Additive functional class:

Justified use:

Cheese mass2 Surface/rind treatment

Colours - -

Bleaching agents - -

Acids X -

Acidity regulators X -

Stabilizers X1 -

Thickeners - -

Emulsifiers - -

Antioxidants - -

Preservatives X -

Foaming agents - -

Anti-caking agents:

- -

1 : Stabilizers including modified starches may be used in compliance with the definition of milk products and only to the extent they are functionally necessary, taking into account any use of gelatine and starches as provided for in section 3.2. 2 : Cheese mass includes creaming mixture X : The use of additives belonging to the class is technologically justified - : The use of additives belonging to the class is not technologically justified


Preservatives

200 Sorbic acid 1000 mg/kg singly or

in combination as sorbic acid

201 Sodium sorbate


203 Calcium sorbate

234 nisin 12.5 mg/kg

280 Propionic acid Limited by GMP 281 Sodium propionate



Acidity Regulators



261(i) Potassium acetate Limited by GMP

53

(1) PPM 1985

(2) Codex GSFA


Reg. Title

mg/kg 223


300 mg/kg

3

334, 335(ii), 337


45 & 351


261(ii) Potassium diacetate Limited by GMP

262(i) Sodium acetate Limited by GMP

263 Calcium acetate Limited by GMP

270 Lactic acid, L-D-,and DL-)

Limited by GMP


325 Sodium lactate Limited by GMP

326 Potassium lactate Limited by GMP

327 Calcium lactate Limited by GMP


338 Phosphoric acid 880mg/kg as phosphorus

350(i) Sodium hydrogen DL-malate

Limited by GMP

350(ii) Sodium DL-malate Limited by GMP

351(i) Potassium hydrogen malate

Limited by GMP

351(ii) Potassium malate Limited by GMP

352(ii) Calcium malate, D,L- Limited by GMP



Limited by GMP

500 (iii)

Sodium sesquicarbonate Limited by GMP



Limited by GMP


504(ii) Magnesium hydrogen carbonate

Limited by GMP



577 Potassium gluconate Limited by GMP

578 Calcium gluconate Limited by GMP

Stabilizers


Limited by GMP


Limited by GMP



1300 mg/kg, singly or in combination, expressed as phosphous


339 (iii)

Trisodium phosphate



340 (iii)

Tripotassium phosphate



341 Tricalcium phosphate

54

(1) PPM 1985

(2) Codex GSFA


Reg. Title

(iii)

342(i) Ammonium dihydrogen phosphate

342(ii) Ammonium hydrogen phosphate

343(ii) Magnesium hydrogen phosphate

343 (iii)

Trimagnesium phosphate


450 (iii)

Tetrasodium diphosphate


450 (vi)

Dicalcium diphosphate




452(ii) Potassium polyphospate

452 (iv)

Calcium polyphosphate


400 Alginic acid Limited by GMP

401 Sodium alginate Limited by GMP

402 Potassium alginate Limited by GMP

403 Ammonium alginate Limited by GMP

404 Calcium alginate Limited by GMP


5000 mg/kg

406 Agar Limited by GMP



Limited by GMP

410 Carob beam gum Limited by GMP

412 Guar gum Limited by GMP

413 Tragacanth gum Limited by GMP

415 Xanthan gum Limited by GMP

416 Karaya gum Limited by GMP

417 Tara gum Limited by GMP

440 Pectins Limited by GMP

466 Sodium carboxyethyl cellulose (cellulose gum)

Limited by GMP

1400 Dextrins, roasted starch Limited by GMP

1401 Acid-treated starch Limited by GMP

1402 Alkaline-treated starch Limited by GMP

1403 Bleached starch Limited by GMP

1404 Oxidized starch Limited by GMP


Limited by GMP

1410 Monostarch phosphate Limited by GMP

1412 Distarch phosphate Limited by GMP

55

(1) PPM 1985

(2) Codex GSFA


Reg. Title

1413 Phospated distarch phosphate

Limited by GMP


Limited by GMP

1420 Starch acetate Limited by GMP


Limited by GMP

1440 Hydroxypropyl starch Limited by GMP


Limited by GMP

108 Cream Cheese

Refer Regulation 107 (i) CODEX STAN 275-1973: Standard for Cream Cheese: Only those additives classes indicated as justified in the table below may be used for the product categories specified.

Additive functional class:

Justified use:

Cheese mass2 Surface/ rind treatment

Colours X1 -

Bleaching agents

- -

Acids X -

Acidity regulators

X -

Stabilizers X2 -

Thickeners X2 -

Emulsifiers X -

Antioxidants X -

Preservatives X2 -

Foaming agents X3 -

Anti-caking agents:

- -

1: Only to obtain the colour characteristics, as described in Section 2 2: Stabilizers and thickeners including modified starches may be used in compliance with the definition of milk products and only to heat treated products to the extent they are functionally necessary, taking into account any use of gelatine and starches as provided for in section 3.2. 3 : For whipped products, only X :The use of additives belonging to the class is technologically justified - : The use of additives belonging to the class is not technologically justified


Preservatives

200 Sorbic acid 1000 mg/kg singly or in combination as

sorbic acid 201 Sodium sorbate


203 Calcium sorbate


280 Propionic acid Limited by GMP 281 Sodium propionate


56

(1) PPM 1985

(2) Codex GSFA


Reg. Title


Acidity Regulators



261(i) Potassium acetate Limited by GMP

261(ii) Potassium diacetate Limited by GMP

262(i) Sodium acetate Limited by GMP

263 Calcium acetate Limited by GMP

270 Lactic acid, L-D- and DL- Limited by GMP






331(i) Sodium dihydrogen citrate Limited by GMP


Limited by GMP


334 Tartaric acid, L(+)-

1500 mg/kg singly or in combination as

tartaric acid

335(i) Monosodium tartrate

335 (ii)

Sodium L(+)-tartrate

336(i) Monopotassium tartrate

336 (ii)

Dipotassium tartrate

337 Potassium sodium L(+)-tartrate

338 Phosphoric acid 880 mg/kg as phosporous


Limited by GMP

350(ii) Sodium DL-malate Limited by GMP

351(ii) Potassium malate Limited by GMP

352(ii) Calcium malate, D,L- Limited by GMP



Limited by GMP



501 (ii) Potassium hydrogen carbonate

Limited by GMP


504 (ii) Magnesium hydrogen carbonate

Limited by GMP



577 Potassium gluconate Limited by GMP

578 Calcium gluconate Limited by GMP

Stabilizers

339 (i)

Sodium dihydrogen phosphate

339 (ii)

Disodium hydrogen phosphate

339 (iii)

Trisodium phosphate

340 Potassium dihydrogen

57

(1) PPM 1985

(2) Codex GSFA


Reg. Title

(i) phosphate

4400 mg/kg,singly or in combination,

expressed as phosphous

340 (ii)

Dipotassium hydrogen phosphate

340 (iii)

Tripotassium phosphate

341 (i)

Calcium dihydrogen phosphate

341 (ii)

Calcium hydrogen phosphate

341 (iii)

Tricalcium orthophosphate

342 (i)

Ammonium dihydrogen phosphate

342 (ii)

Diammonium hydrogen phosphate

343 (ii)

Magnesium hydrogen phosphate

343 (iii)

Trimagnesium phosphate

450 (i)

Disodium diphosphate

450 (iii)

Tetrasodium diphosphate

450 (v)

Tetrapotassium diphosphate

450 (vi)

Dicalcium diphosphate

451 (i)

Pentasodium triphosphate

451 (ii)

Pentapotassium triphosphate

452 (i)

Sodium polyphosphate

452 (ii)

Potassium polyphospate

452 (iv)

Calcium polyphosphate

452 (v)

Ammonium polyphosphate










Limited by GMP

410 Carob beam gum Limited by GMP




416 Karaya gum Limited by GMP

417 Tara gum Limited by GMP

418 Gellan Gum Limited by GMP

466 Sodium carboxyethyl cellulose (cellulose gum)

Limited by GMP

58

(1) PPM 1985

(2) Codex GSFA


Reg. Title

1400 Dextrins, roasted starch Limited by GMP


1402 Alkaline treated starch Limited by GMP



1405 Starches, enzyme-treated Limited by GMP



1413 Phospated distarch phosphate

Limited by GMP


Limited by GMP



Limited by GMP


Limited by GMP


Limited by GMP

Emulsifiers


470(i) Salt of myristic, palmitic and stearic acids with ammonia, calcium, potassium and sodium

Limited by GMP

470 (ii) Salt of oleic acid with calcium, potassium and sodium

Limited by GMP


Limited by GMP


Limited by GMP

472b Lactic and fatty acid esters of glycero

Limited by GMP


Limited by GMP


Limited by GMP

Antioxidants

300 Ascorbic acid, L- Limited by GMP

301 Sodium ascorbate Limited by GMP

302 Calcium ascorbate Limited by GMP

304 Ascorbyl palmitate 500 mg/kg singly or in combination as ascorbyl stearate


307b Tocopherol concentrate, mixed


307c Tocopherol, dl-alpha

Colors

160a (i)

Carotenes, beta- , synthetic 35 mg/kg


160a (iii)

Carotenes, beta- , Blakeslea trispora




combination

160a Carotenes, beta- , 600 mg/kg

59

(1) PPM 1985

(2) Codex GSFA


Reg. Title

(ii) vegetable)

160b (ii)

Annatto extracts – norbixin based

25 mg/kg


Foaming Agents



109 Processed cheese


(ii) 1.6 Cheese and analogues (iii) 1.6.1 Unripened cheese (iv) 1.6.2 Ripened cheese (v) 1.6.2.1 Ripened cheese, includes rind (vi) 1.6.3 Whey cheese (vii) 1.6.4 Processed cheese (viii) 1.6.4.1 Plain processed cheese (ix) 1.6.4.2 Flavoured processed cheese, including

containing fruit, vegetables, meat, etc.



Notes


161 & 191



15000 mg/kg

201


50000 mg/kg

201


600 mg/kg



141 (i),(ii)


50 mg/kg 161


200 mg/kg 3


200 mg/kg


40 mg/kg 3 & 80


233

338; 339(i)-(iii); 340(i)-(iii); 341(i)-(iii); 342(i), (ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i), (ii); 452(i)-(v);542


33


(i) CODEX STAN 208-1999: Group Standard for Cheeses in Brine

(ii) CODEX STAN 221-2001: Group Standard for Unripened Cheese Including Fresh Cheese

(iii) CODEX STAN 284-1971: Standard for Whey Cheeses

CODEX STAN 208-1999: Group standard for Cheeses in Brine


Acidity Regulators

270 Lactic acid, L-, D- and DL- Limited by GMP


CODEX STAN 221-2001: Group S0tandard for Unripened Cheese Including Fresh

Cheese


Acidity Regulators

170 Calcium carbonates Limited by GMP


270 Lactic acid, L-, D- and DL- Limited by GMP

296 Malic acid, DL- Limites by GMP


338 Phosphoric acid 880 mg/kg expressed as phosphorus

500 Sodium carbonates Limited by GMP

501 Potassium carbonates Limited by GMP


575 Glucono delta-lactone (GLD)

Limited by GMP

Stabilizers/thickeners: Stabilizers and thickeners including modified starches may be used in compliance with the definition for milk products and only to the extent they are functionally necessary taking into account any use of gelatine and starch as provided for in section 3.2.

331 Sodium citrates

Limited by GMP 332 Potassium citrates


339 Sodium phosphates 1540 mg/kg , singly or in combination,

expressed as phosphorus






401 Sodium alginate

60

(1) PPM 1985

(2) Codex GSFA


Reg. Title


100 mg/kg 3 & 161


5000 mg/kg

XS262

101(i), (ii), (iii)



42 & 223


334, 335(ii), 337


45 & 351


1.6.2 Ripened cheese


Notes


1105 Lysozyme GMP


40 mg/kg 3 & 80



42


1.6.2.1 Ripened cheese, includes rind


Notes



50000 mg/kg

201



600 mg/kg

160a(i), a(iii),e,f



15 mg/kg


10000 mg/kg


25 mg/kg 66 & 298


200 mg/kg

101(i),(ii), (iii)






405 Propylene glycol alginate 5 g/kg

406 Agar

Limited by GMP

407 Carrageenan

410 Carob bean gum

412 Guar gum

413 Tragacanth gum

415 Xanthan gum

416 Karaya gum

417 Tara gum

Limited by GMP

440 Pectins

460 Celluloses



Modified starches as follows:

1400 Dextrins, roasted starch white and yellow

Limited by GMP


1402 Alkaline treated starch Limited by GMP



1405 Starches, enzyme-treated Limited by GMP


1412 Distarch phosphate esterified with sodium trimetasphosphate; esterified with phosphorus oxychloride

Limited by GMP


Limited by GMP


Limited by GMP



Limited by GMP



Limited by GMP

Colours


Limited by GMP

101 Riboflavins

Limited by GMP

140 Chlorophylls Limited by GMP

141 Copper chlorophylls 15 mg/kg, singly or combined

160 a(i)

Carotenes, beta-, synthetic

25 mg/kg

160 a(ii)

Carotenes, beta- , vegetable

600 mg/kg

160 b(ii)

Annatto extracts norbixin-based

25 mg/kg

160c Paprika oleoresin Limited by GMP

61

(1) PPM 1985

(2) Codex GSFA


Reg. Title

1.6.3 Whey cheese



200 mg/kg


1.6.4 Processed cheese


Notes


161


1000 mg/kg

160a(i), a(iii),e,f


472e Diacetyltartaric and atty acid esters of glycerol

10000 mg/kg

214, 218 Hydroxybenzoates, para-

300 mg/kg

27



200 mg/kg


40 mg/kg 3 & 80



33

101(i),(ii), (iii)



1600 mg/kg

6 & 251


42


3


1.6.4.1 Plain processed cheese


1.6.4.2 Flavoured processed cheese, including containing fruit, vegetables, meat, etc.


161g Canthaxanthin 15 mg/kg


50000 mg/kg

150d Caramel IV -sulfite 50000 72

160e Carotenal, beta-apo-8’- 35 mg/kg

160f Carotenoic acid, ethyl ester, beta-apo-8’

35 mg/kg



Preservatives

200 Sorbic acid 1000 mg/kg of cheese, singly or in combination, expressed as sorbic acid


203 Calcium sorbate


280 Propionic acid Limited by GMP

281 Sodium propionate Limited by GMP

282 Calcium propionate Limited by GMP

283 Potassium propionate Limited by GMP

For surface/rind treatment only:

235 Natamycin (pimaricin) 2 mg/dm2 of surface. Not present in a depth of 5mm

Foaming agents (for whipped products only)



Anticaking agents [sliced, cut, shredded and grated products only (surface treatment)]

460 Celluloses Limited by GMP


10000 mg/kg singly or in combination. Silicates calculated as silicon dioxide




Preservatives [Sliced, cut, shredded and grated products only (surface treatment)]

200 Sorbic acid 1000 mg/kg of cheese, singly or in combination, expressed as sorbic acid


203 Calcium sorbate

280 Propionic acid Limited by GMP

281 Sodium propionate Limited by GMP

282 Calcium propionate Limited by GMP

283 Potassium propionate Limited by GMP

235 Natamycin (pimaricin) 20 mg/kg applied to the surface added during kneading and stretching process

CODEX STAN 284-1971: Standard for Whey Cheese

1.6.3 – Whey Cheese



200 mg/kg

200-203


1.6.6 – Whey Protein Cheese


62

(1) PPM 1985

(2) Codex GSFA


Reg. Title




50 mg/kg



100 mg/kg


100 mg/kg


260 Acetic acid, glacial GMP

282 Calcium propionate 3000 mg/kg 70

330 Citric acid GMP


GMP

270 Lacyic acid, L-, D- and DL-

GMP

296 Malic acid, DL- GMP


40 mg/kg 3 & 80


280 Propionic acid 3000 mg/kg 70

281 Sodium propionate 3000 mg/kg 70

200-203


110 Cheese paste cheese

spread or cheese mixture


(ii) 1.6 Cheese and analogues (iii) 1.6.4 Processed cheese

(iv) 1.6.4.2 Flavoured processed cheese, including

containing fruit, vegetables, meat, etc.

1.6.4 Processed cheese


Notes


161


1000 mg/kg




10000 mg/kg

214, 218 Hydroxybenzoates, para

300 mg/kg

27



200 mg/kg


40 mg/kg 3 & 80

338; 339(i)-(iii); 340(i)- (iii); 341(i)-(iii); 342(i), (ii); 343(i)-(iii);450(i)-(iii),(v)-(vii),(ix); 451(i), (ii); 452(i)-(v); 542


33

101(i), (ii), (iii)


541(i), (ii) Sodium aluminium phosphates

1600 mg/kg

6 & 251

200-203 Sorbates 3000 42

-

63

(1) PPM 1985

(2) Codex GSFA


Reg. Title

mg/kg


3


1.6.4.2 Flavoured processed cheese


Notes

161g Canthaxanthin 15mg/kg

150c

Caramel lll - ammonia caramel

50000 mg/kg


50000 mg/kg

72


141(i),(ii)


50 mg/kg



100 mg/kg


100 mg/kg


111 Club cheese or luncheon

cheese


112 Dried cheese or powdered

cheese


(ii) 1.6 Cheese and analogues (iii) 1.6.2 Ripened cheese (iv) 1.6.2.3 Cheese powder (for reconstitution; e.g. for

cheese sauces)

1.6.2 Ripened cheese



1105 Lysozyme GMP


40 mg/kg 3 & 80


200-203



1.6.2.3 Cheese powder (for reconstitution; e.g. for cheese sauces)


Notes


1000 mg/kg

160 a(i), a(iii),e,f


141(i), (ii)


50mg/kg

405 Propylene glycol 16000 353

-

64

(1) PPM 1985

(2) Codex GSFA


Reg. Title

alginate mg/kg


113 Cultured milk or fermented

milk


(ii) 1.1 Fluid milk and milk products (iii) 1.1.4 Flavoured fluid milk drinks (iv) 1.2 Fermented and renneted milk products (plain),

excluding food category 01.1.2 (dairy-based drinks) (v) 1.2.1 Fermented milks (plain) (vi) 1.2.1.1 Fermented milks (plain), not heat-treated after

fermentation (vii) 1.2.1.2 Fermented milks (plain), heat-treated after

fermentation (viii) 1.7 Dairy-based desserts (e.g. pudding, fruit or flavoured

yoghurt)



Notes


350 mg/kg

161 & 188

956 Alitame 100 mg/kg

161

129 Allura red Ac 300 mg/kg

52 & 161


161 & 191


350 mg/kg

113 & 161


52



2000 mg/kg

52


2000 mg/kg

52


52


1000 mg/kg

52



52


50 mg/kg 52 & 190

952(i), (ii), (iv)


17 & 161


5000 mg/kg


52


52&181


300 mg/kg

52


(i) CODEX STAN 243-2003: Standard for Fermented Milk: Only those additives classes indicated in the table below may be used for the product categories specified. Additional additives may be present in the flavoured fermented milks and drinks based on fermented milk as a result of carry-over from non-dairy ingredients.

Additive class Fermented Milks and Drinks based on Fermented Milk

Plain Flavoured

Acidity regulators - X

Carbonating agents X2 X2

Colours - X

Emulsifiers - X

Flavour enhancers - X

Packaging gases - X

Preservatives - -

Stabilizers X1 X

Sweeteners - X

Thickeners X1 X

Additive class Fermented Milks Heat Treated After Fermentation and Drinks based on Fermented Milk Heat

Treated After Fermentation

Plain Flavoured

Acidity regulators X X

Carbonating agents X2 X2

Colours - X

Emulsifiers - X

Flavour enhancers - X

Packaging gases X X

Preservatives - X

Stabilizers X X

Sweeteners - X

Thickeners X X

X = The use of additives belonging to the class is technologically justified. In the case of flavoured products the additives are technologically justified in the dairy portion. - = The use of additives belonging to the class is not technologically justified 1 = Use is restricted to reconstitution and recombination and if permitted by national legislation in the country of sale to the final consumer. 2 = Use of carbonating agents is technologically justified in Drinks based on Fermented Milk only. Acidity regulators, colours, emulsifiers, packaging gases and preservatives listed in Table 3 of the GSFA are acceptable for use in fermented milk products categories as specified in the table above.

65

(1) PPM 1985

(2) Codex GSFA


Reg. Title




33



150 mg/kg

52 & 161


5000 mg/kg

101(i),(ii), (iii)


52



60 mg/kg 6 & 253


42 & 220

960 Steviol glycosides 200 mg/kg

26 & 201


300 mg/kg

161



52


1.2 Fermented and renneted milk products (plain), excluding food category 01.1.2 (dairy-based drinks)


338; 339(i)-(iii); 340(i)-(iii); 341(i)-(iii); 342(i)-(ii); 343(i)-(iii); 450(i)-(iii),(v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542


33

1.2.1 Fermented milks (plain)



150 mg/kg 12


Acidity Regulators

334 Tartaric acid (L(+)

2000 mg/kg as tartaric acid


335 (ii) Sodium L(+)-tartrate


336 (ii) Dipotassium tartrate

337 Potassium sodium L(+)- tartrate

355 Adipic acid 1500 mg/kg, as

adipic acid 356 Sodium adipate

357 Potassium adipate

359 Ammonium adipate

Carbonating agents


Colours


101(i) Riboflavin, synthetic

300 mg/kg

101 (ii) Riboflavin 5’-phosphate, sodium

102 Tartrazine

104 Quinoline yellow 150 mg/kg


120 Carmines

150 mg/kg 122 Azorubine (carmoisine)



132 Indigotine 100 mg/kg


141(i) Chlorophylls, copper complexes

500 mg/kg 141 (ii) Chlorophyllins, copper complexes, sodium and potassium salts


150b Caramel II - sulfite caramel 150 mg/kg

150c Caramel III- ammonia caramel

2000 mg/kg


2000 mg/kg

151 Brilliant black (Black PN) 150 mg/kg

155 Brown HT 150 mg/kg

160a(i) Carotene, beta-, synthetic

100 mg/kg 160e Carotenal, beta-apo-8’-

160f Carotenoic acid, methyl or ethyl ester, beta-apo-8’-

160a(iii) Carotenes, beta- , Blakeslea trispora)

160 a(ii) Carotenes, beta-, vegetable

600 mg/kg

160 b(i) Annatto extracts, bixin-based

20 mg/kg as bixin

160 b(ii) Annatto extracts, norbixin-based

20 mg/kg as norbixin

66

(1) PPM 1985

(2) Codex GSFA


Reg. Title

1.2.1.1 Fermented milks (plain), not heat-treated after fermentation


Notes


GMP 234 & 235


GMP 234 & 235

1401 Acid-treated starch GMP 234 & 235

406 Agar GMP 234 & 235

1402 Alkaline-treated starch

GMP 234 & 235

1403 Bleached starch GMP 234 & 235

410 Carob bean gum GMP 234 & 235

407 Carrageenan GMP 234 & 235


GMP 234 & 235

1412 Distarch phosphate GMP 234 & 235

418 Gellan gum GMP 234 & 235

412 Guar gum GMP 234 & 235


GMP 234 & 235


GMP 234 & 235


GMP 234 & 235

416 Karaya gum 200 mg/kg

234 & 235

425 Konjac flour GMP 234 & 235


GMP 234 & 235

471 Mono- and diglycerides of fatty acids

GMP 234 & 235


GMP 234 & 235

1404 Oxidized starch GMP 234 & 235

440 Pectins GMP 234 & 235


GMP 234 & 235

1200 Polydextroses GMP 234 & 235

460(ii) Powdered cellulose GMP 234 & 235


GMP 234 & 235

401 Sodium alginate GMP 234 & 235


GMP 234 & 235

1420 Starch acetate GMP 234 & 235

1450 Starch sodium GMP 234 & 235

160d Lycopenes 30 mg/kg as pure lycopene

161 b(i) Lutein from Tagetes erecta 150 mg/kg

161 h(i) Zeaxanthin, synthetic 150 mg/kg

163 (ii) Grape skin extract

100 mg/kg

172 (i) Iron oxide, black

172 (ii) Iron oxide, red

172 (iii) Iron oxide, yellow

Emulsifiers


3000 mg/kg






10000 mg/kg


5000 mg/kg



2000 mg/kg


5000 mg/kg

481(i) Sodium stearoyl lactylate 10000 mg/kg

482(i) Calcium stearoyl lactylate 10000 mg/kg


5000 mg/kg 492 Sorbitan tristearate




900a Polydimethylsiloxane 50 mg/kg

Flavour Enhancers

580 Magnesium gluconate GMP

620 Glutamic acid (L+)- GMP

621 Monosodium L-glutamate GMP

622 Monopotassium L-glutamate

GMP

623 Calcium di-L-glutamate GMP

624 Monoammonium L-glutamate

GMP

625 Magnesium di-L-glutamate GMP

626 Guanylic acid, 5'- GMP

627 Disodium 5’-guanylate- GMP

628 Dipotassium 5’-guanylate- GMP

629 Calcium 5’-guanylate GMP

630 Inosinic acid, 5'- GMP

631 Disodium 5’-inosinate GMP

632 Dipotassium 5’-inosinate GMP

633 Calcium 5’-inosinate GMP

634 Calcium 5’-ribonucleotides-

GMP

67

(1) PPM 1985

(2) Codex GSFA


Reg. Title

octenyl succinate

1405 Starches, enzyme treated

GMP 234 & 235

417 Tara gum GMP 234 & 235

415 Xanthan gum GMP 234 & 235

1.2.1.2 Fermented milks (plain), heat-treated after fermentation



GMP 234


GMP 234


GMP 234


355 Adipates 1500 mg/kg 1

406 Agar GMP 234


1402 Alkaline treated starch GMP 234


527 Ammonium hydroxide GMP






529 Calcium oxide GMP

290 Carbon dioxide GMP 59



330 Citric acid GMP


GMP 234

1400 Dextrins, roasted starch GMP 234


5000 mg/kg


GMP 234


575 Glucono delta-lactone GMP



GMP 234


GMP 234

464 Hydroxypropyl methylcellulose

GMP 234


635 Disodium 5’-ribonucleotides-

GMP

636 Maltol GMP

637 Ethyl maltol GMP

Preservatives

200 Sorbic acid 1000 mg/kg as sorbic acid 201 Sodium sorbate


203 Calcium sorbate

210 Benzoic acid

300 mg/kg as benzoic acid

211 Sodium benzoate

212 Potassium benzoate

213 Calcium benzoate

234 Nisin 500 mg/kg

Stabilizers and Thickeners


331 (iii) Trisodium citrate GMP

338 Phosphoric acid


combination, as phosphorus



339 (iii) Trisodium phosphate



340 (iii) Tripotassium phosphate

341(i) Monocalcium dihydrogen phosphate


341 (iii) Tricalcium orthophosphate

342(i) Ammonium dihydrogen phosphate

342(ii) Diammonium hydrogen phosphate

343(i) Monomagnesium phosphate

343(ii) Magnesium hydrogen phosphate

343 (iii) Trimagnesium phosphate



450 (iii) Tetrasodium diphosphate


450 (vi) Dicalcium diphosphate

450 (vii) Calcium dihydrogen diphosphate





68

(1) PPM 1985

(2) Codex GSFA


Reg. Title




GMP 234

504(i) Magnesium carbonate GMP

511 Magnesium chloride GMP 234

528 Magnesium hydroxide GMP

504(ii) Magnesium hydroxide carbonate

GMP


461 Methylcellulose GMP 234

465 Methyl ethyl cellulose GMP 234


GMP 234


GMP 234

1410 Monostarch phosphate GMP 234

941 Nitrogen GMP 59



440 Pectins GMP 234


GMP 234





GMP




GMP 234


GMP 234

452 (iii) Sodium calcium polyphosphate

452 (iv) Calcium polyphosphate

452 (v) Ammonium polyphosphate

542 Bone phosphate




403 Ammonium alginate GMP


405 Propylene glycol alginate GMP

406 Agar GMP

407 Carrageenan GMP

407a Processed Eucheuma seaweed (PES)

GMP


412 Guar gum GMP

413 Tragacanth gum GMP

414 Gum Arabic (Acacia gum) GMP

415 Xanthan gum GMP

416 Karaya gum GMP

417 Tara gum GMP

418 Gellan gum GMP

425 Konjac flour GMP

440 Pectins GMP

459 Cyclodextrin, -beta 5 mg/kg


GMP



463 Hydroxypropyl cellulose GMP


GMP

465 Methyl ethyl cellulose GMP


GMP

467 Ethyl hydroxyethyl cellulose

GMP

468 Cross-linked sodium carboxymethyl cellulose (cross-linked cellulose gum)

GMP

469 Sodium carboxymethyl cellulose, enzymatically hydrolyzed (cellulose gum,enzymatically hydrolyzed)

GMP


GMP

470(ii) Salts of oleic acid with calcium, potassium and sodium

GMP

471 Mono- and diglycerides of fatty acids

GMP

472a Acetic and fatty acid esters GMP

69

(1) PPM 1985

(2) Codex GSFA


Reg. Title


GMP 234




GMP 234


GMP 234


GMP



1420 Starch acetate GMP 234


GMP 234


GMP 234


334, 335(ii), 337

Tartrates 2000 mg/kg 45 &

230




1.7 Dairy-based desserts (e.g. pudding, fruit or flavoured yoghurt)


Notes


350 mg/kg

161 &

188


161


161

442 Ammonium salts of phosphatidic acid

5000 mg/kg

231

304, 305 Ascorbyl esters 500 mg/kg

2 & 10


161 &

191

962 Aspartame - acesulfame salt

350 mg/kg

113 &

161


13



of glycerol


GMP


GMP



511 Magnesium chloride GMP

1200 Polydextrose GMP

1400 Dextrins, roasted starch GMP

1401 Acid treated starch GMP

1402 Alkaline treated starch GMP

1403 Bleached starch GMP

1404 Oxidized starch GMP

1405 Starches, enzyme treated GMP

1410 Mono starch phosphate GMP



GMP


GMP



GMP



GMP


GMP

1451 Acetylated oxidized starch GMP

Sweeteners

420 Sorbitol GMP

421 Mannitol GMP

950 Acesulfame potassium 350 mg/kg


952 Cyclamates 250 mg/kg

953 Isomalt (Hydrogenated isomaltulose)

GMP

954 Saccharin 100 mg/kg


400 mg/kg




350 mg/kg on an acesulfame

potassium equivalent basis

964 Polyglycitol syrup GMP

965 Maltitols GMP

966 Lactitol GMP

967 Xylitol GMP

968 Erythritol GMP

70

(1) PPM 1985

(2) Codex GSFA


Reg. Title


2000 mg/kg


2000 mg/kg



1000 mg/kg

160a(i), a(iii),e,f



500 mg/kg

952(i), (ii), (iv)


17 &

161


10000 mg/kg

637 Ethyl maltol 200 mg/kg


2


181

214, 218 Hydroxy-benzoates, para-

120 mg/kg

27

132

Indigotine (Indigo carmine)

150 mg/kg

172 (i)-(iii)

Iron oxides 100 mg/kg


200 mg/kg

170

636 Maltol 200 mg/kg


161


233 &

362

338; 339(i)-(iii);340(i)-(iii); 341(i)-(iii); 342(i)- (ii); 343(i)-(iii); 450(i)- (iii),(v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542


33


5000 mg/kg

354 &

XS243


5000 mg/kg

XS243

71

(1) PPM 1985

(2) Codex GSFA


Reg. Title



150 mg/kg

161



6000 mg/kg


5000 mg/kg

101(i),(ii), (iii) Riboflavins 300 mg/kg

954(i)-(iv) Saccharins 100 mg/kg

161


42


5000 mg/kg

XS243

481(i), 482(i) Stearoyl lactylates 5000 mg/kg

355


26


400 mg/kg

161


348 &

XS243


5000 mg/kg

348 &

XS243


5000 mg/kg

348 &

XS243


300 mg/kg

161

334, 335(ii), 337


45,

XS243

307a,b,c Tocopherols 500 mg/kg

XS243


116 Ice cream (i) 1.0 Dairy products and analogues, excluding products of food category 2.0

(ii) 1.7 Dairy-based desserts (e.g. pudding, fruit or flavoured youghurt)

(iii) 2.0 Fats and oils, and fat emulsions (iv) 2.4 Fat based desserts excluding dairy based dessert

products of food category 01.7

1.7 Dairy-based desserts (e.g. pudding, fruit or flavoured yoghurt)


Notes


350 mg/kg

161 &

188


161

129 Allura red AC 300 161

72

(1) PPM 1985

(2) Codex GSFA


Reg. Title

mg/kg


5000 mg/kg

231


2 & 10


161 &

191


350 mg/kg

113 &

161


13




2000 mg/kg


2000 mg/kg



1000 mg/kg

160a(i), a(iii),e,f



500 mg/kg

952(i),(ii),(iv) Cyclamates 250 mg/kg

17 &

161


10000 mg/kg



2


200 mg/kg

181


120 mg/kg

27

132

Indigotine (Indigo carmine)

150 mg/kg



200 mg/kg

170



161


233 &

362

338; Phosphates 1500 33

73

(1) PPM 1985

(2) Codex GSFA


Reg. Title

339(i)-(iii); 340(i)-(iii); 341(i)-(iii); 342(i)-(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542

mg/kg


5000 mg/kg

354 &

XS243


5000 mg/kg

XS243



150 mg/kg

161



6000 mg/kg


5000 mg/kg

101(i),(ii),(iii) Riboflavins 300 mg/kg


161


42


5000 mg/kg

XS243

481(i), 482(i) Stearoyl lactylates

5000 mg/kg

355


26


400 mg/kg

161


348 &

XS243


5000 mg/kg

348 &

XS243


5000 mg/kg

348 &

XS243


300 mg/kg

161

334, 335(ii), 337


45,

XS243

307a, b, c Tocopherols 500 mg/kg

XS243


74

(1) PPM 1985

(2) Codex GSFA


Reg. Title

2.4 Fat-based desserts excluding dairy-based dessert products of food category 1.7


Notes


350 mg/kg 161 & 188

129 Allura red AC 300 mg/kg 161

304-305 Ascorbyl esters 80 mg/kg 10


161 & 191


350 mg/kg 113 & 161


13



200 mg/kg 15 & 130


200 mg/kg 15 & 130



20000 mg/kg


20000 mg/kg



1000 mg/kg



141(i), (ii)


500 mg/kg

952(i), (ii), (iv)



5000 mg/kg




150 mg/kg

172(I)-(Iii)



338; 339 (i)-(iii); 340(i) -(iii); 341 (i)-(iii); 342(i), (ii); 343 (i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451 (i), (ii); 452(i)-(v); 542


33


2000 mg/kg

75

(1) PPM 1985

(2) Codex GSFA


Reg. Title


2000 mg/kg


102


50 mg/kg

310 Propyl fallate 200 mg/kg 15 & 130


40000 mg/kg

101(i), (ii), (iii)


945(i)-(iv)


262(ii) Sodium diacetate 1000 mg/kg


42


10000 mg/kg

481(i), 482(i)




400 mg/kg 161


348


5000

mg/kg

348


5000

mg/kg

348


334, 335(ii), 337

Tartrates 100 mg/kg 45


200 mg/kg 15 & 130

307a, b, c



118 Sugar (i) 11.0 Sweeteners, including honey (ii) 11.1 Refined and raw sugars (iii) 11.1.1 White sugar, dextrose anhydrous, dextrose

monohydrate, fructose (iv) 11.1.2 Powdered sugar, powdered dextrose (v) 11.1.3 Soft white sugar, soft brown sugar, glucose

syrup, dried glucose syrup, raw cane sugar (vi) 11.1.4 Lactose (vii) 11.1.5 Plantation or mill white sugar

(i) CODEX STAN 212-1999: Standard for Sugar

CODEX STAN 212-1999: Standard for Sugar

Sulphur Dioxide:

Sugar Maximum permitted level (mg/kg)

White sugar 15

Powdered sugar 15

Dextrose anhydrous 15

Dextrose monohydrate 15

Powdered dextrose 15

Fructose 15

76

(1) PPM 1985

(2) Codex GSFA


Reg. Title

11.1.1 White sugar, dextrose anhydrous, dextrose monohydrate, fructose


Notes

220-225, 539


11.1.2 Powdered sugar, powdered dextrose


552 Calcium silicate 15000 mg/kg

56


15000 mg/kg

56


15000 mg/kg

56



33 & 56


15000 mg/kg

56

220-225, 539


11.1.3 Soft white sugar, soft brown sugar, glucose syrup, dried glucose syrup, raw cane sugar


Notes

220-225, 539

Sulfites 20 mg/kg 44 & 111

11.1.5 Plantation or mill white sugar


Notes

220-225, 539


Soft white sugar 20

Soft brown sugar 20

Glucose syurup 20

Dried glucose syrup 20

Dried glucose syrup used to manufacture sugar confectionery

150

Glucose syrup used to manufacture sugar confectionery

400

Lactose None

Plantation or mill white sugar 70

Raw cane sugar 20

Anticaking agents: The following anticaking agents are permitted for use in powdered sugar and powdered dextrose to a maximum level of 1.5% m/m singly or in combination, provided that starch is not present. Calcium phosphate, tribasic Magnesium carbonate Silicon dioxide, amorphous (dehydrated silica gel) Calcium silicate Magnesium trisilicate Sodium aluminosilicate Calcium aluminosilicate Powdered sugar and powdered dextrose may have up to 5% starch added if no anticaking agent is used.

119 Soft brown sugar


120 Coloured sugar or rainbow sugar

(i) 11.0 Sweeteners, including honey (ii) 11.4 Other sugars and syurps (e.g xylose, maple syrup ,

sugar toppings)

-

77

(1) PPM 1985

(2) Codex GSFA


Reg. Title

11.4 Other sugars and syurps (e.g xylose, maple syrup, sugar toppings)


Notes


1000 mg/kg

159 & 188


GMP 258


GMP 258


GMP 258


406 Agar GMP 258



159


GMP 258


161


304,305 Ascorbyl esters 200 mg/kg

10


159 & 191


13


263 Calcium acetate GMP 258




50000 mg/kg

100



50 mg/kg

160a(i), a(iii),e,f




64 mg/kg 62


GMP 258

952(i), (ii), (iv)


17 & 159






GMP 258

214,218 Hydroxybenzoates, para-

100 mg/kg

27

78

(1) PPM 1985

(2) Codex GSFA


Reg. Title


GMP 258


GMP 258


GMP 258


GMP 258


300 mg/kg

161




GMP 258



GMP 258


528 Magnesium hydroxide

GMP 258


GMP 258




GMP 258


GMP 258


GMP 258


GMP 258




440 Pectins GMP 258


GMP 258

338; 339(i)-(iii);340(i)-(iii); 341(i)-(iii); 342(i), (ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix) ;451(i), (ii); 452(i)-(v);542


33



300 mg/kg

159


332(i) Potassium GMP 258

79

(1) PPM 1985

(2) Codex GSFA


Reg. Title

dihydrogen citrate



GMP 258


5000 mg/kg


101(i),(ii),(iii)



159


GMP 71 & 258


GMP 258



GMP 258


GMP 258


42

1405 Starches, enzyme- treated

GMP 258


1500 mg/kg

159 & 161

220-225, 539






121 Dextrose anhydrous


122 Dextrose

monohydrates


123 Refiner’s syrup


124 Glucose (i) 11.0 Sweeteners, including honey (ii) 11.1 Refined and raw sugars

-

125 Glucose syrup


126 Gula Melaka Refer Regulation 120 -

127 Gula kabung Refer Regulation 120 -

128 Fructose Refer Regulation 118 Refer Regulation 118

129 High fructose glucose syrup

(i) 11.0 Sweeteners, including honey (ii) 11.3 Sugar solutions and syrup, also (partially) inverted,

-

80

(1) PPM 1985

(2) Codex GSFA


Reg. Title

including treacle and molasses, excluding products of food category 11.1.3 (soft white sugar, soft brown sugar, glucose syrup, dried glucose syrup, raw cane sugar)

11.3 Sugar solutions and syrup, also (partially) inverted, including treacle and molasses, excluding products of food

category 11.1.3


Notes

101(i),(ii),(iii) Riboflavins 300 mg/kg

220-225, 539 Sulfites 70 mg/kg 44

130 Honey (i) 11.0 Sweeteners, including honey (ii) 11.5 Honey

CODEX STAN 12-1987: Standard for Honey - No Food Additive Provision

131 Icing sugar Refer Regulation 118


132 Molasses Refer Regulation 129 -

132A - -

133 Non nutritive sweetening substance

- -

134 Aspartame - -

134A Beverage whitener


(ii) 1.3 Condensed milk and analogues (plain) (iii) 1.3.2 Beverage whiteners





Notes


2000 mg/kg

161 & 188



161 & 191


100 mg/kg 15 & 195


100 mg/kg 15 & 195


1000 mg/kg


1000 mg/kg


1000 mg/kg

160a(i), a(iii),e,f

Carotenoids

100 mg/kg


5000 mg/kg


338; 339(i)-(iii); 340 (i)-(iii); 341


33

(i) CODEX STAN 250-2006: Standard for a Blend of Evaporated Skimmed Milk and Vegetable Fat

(ii) CODEX STAN 252-2006: Standard for a Blend of Sweetened Condensed Skimmed Milk and Vegetable Fat

(iii) Table 3 of GSFA

CODEX STAN 250-2006: Standard for a Blend of Evaporated Skimmed Milk and

Vegetable Fat


Emulsifiers


Stabilizers


Limited by GMP



Limited by GMP


333 Calcium Citrates Limited by GMP



Acidity Regulators








340 (iii) Tripotassium

81

(1) PPM 1985

(2) Codex GSFA


Reg. Title

(i)-(iii); 342(i),(ii); 343(i)-(iii);450 (i)-iii),(v)-(vii), (ix); 451 (i),(ii); 452(i)-(v); 542


5000 mg/kg

352, XS250 & XS252



5000 mg/kg

XS250 & XS252


1000 mg/kg

101(i),(ii), (iii)



570 mg/kg 6 & 260



4000 mg/kg

XS250 &

XS252

481(i), 482(i)


XS250 &

XS252


580 mg/kg 161


348, XS250 & XS252


20000 mg/kg

348, XS250 & XS252


20000 mg/kg

348, XS250 & XS252


100 mg/kg 15 & 195


phosphate 4400 mg/kg, singly or in combination as phosphorous


341(ii) Dicalcium hydrogen phosphate

341 (iii) Tricalcium phosphate



450 (iii) Tetrasodium diphosphate

450 (v) Tetrapotassium diphosphate

450 (vi) Dicalcium diphosphate

450 (vii) Calcium dihydrogen diphosphate





452 (iii) Sodium calcium polyphosphate

452 (iv) Calcium polyphosphate

452 (v) Ammonium polyphosphate



Limited by GMP

500 (iii) Sodium sesquicarbonate

Limited by GMP



Limited by GMP

Thickeners


407a Processed eucheme seaweed (PES)

Limited by GMP

CODEX STAN 252-2006: Standard for a Blend of Sweetened Condensed Skimmed

Milk and Vegetable Fat


Emulsifiers


Stabilizers


Limited by GMP

331 (iii) Trisodium citrate Limited by GMP


Limited by GMP

332 (ii) Tripotassium citrate Limited by GMP

82

(1) PPM 1985

(2) Codex GSFA


Reg. Title




Acidity Regulators



























Limited by GMP


Limited by GMP



Limited by GMP

Thickeners


407a Processed eucheme Limited by GMP

83

(1) PPM 1985

(2) Codex GSFA


Reg. Title

seaweed (PES)

134B Sweetened creamer


(ii) 1.3 Condensed milk and analogues (plain) (iii) 1.3.1 Condensed milk (plain) (iv) 1.3.2 Beverage whiteners



1.3.1 Condensed milk (plain)


Notes

338; 339(i)-(iii); 340(i)-(iii); 341(i)-(iii); 342(i)-(ii); 343(i)-(iii); 450 (i)-(iii); (v)-(vii); (ix); 451(i),(ii); 452(i)-(v); 542





Notes


2000 mg/kg

161 & 188



161 & 191


100 mg/kg 15 & 195


100 mg/kg 15 & 195


1000 mg/kg


1000 mg/kg


1000 mg/kg

160a(i), a(iii),e,f

Carotenoids

100 mg/kg


5000 mg/kg


338; 339(i)-(iii); 340 (i)-(iii); 341 (i)-(iii); 342(i),(ii); 343(i)-


33

(i) CODEX STAN 252-2006: Standard for a Blend of Sweetened Condensed Skimmed Milk and Vegetable Fat

(ii) Table 3 of GSFA

CODEX STAN 252-2006: Standard for a Blend of Sweetened Condensed Skimmed

Milk and Vegetable Fat


Emulsifiers


Stabilizers


Limited by GMP



Limited by GMP


333 Calcium Citrates Limited by GMP



Acidity Regulators























84

(1) PPM 1985

(2) Codex GSFA


Reg. Title

(iii);450 (i)-iii),(v)-(vii), (ix); 451 (i),(ii); 452(i)-(v); 542


5000 mg/kg

352, XS250 & XS252



5000 mg/kg

XS250 & XS252


1000 mg/kg

101(i), (ii), (iii)



570 mg/kg 6 & 260



4000 mg/kg

XS250 &

XS252

481(i), 482(i)


XS250 &

XS252


580 mg/kg 161


348, XS250 & XS252


20000 mg/kg

348, XS250 & XS252


20000 mg/kg

348, XS250 & XS252


100 mg/kg 15 & 195






Limited by GMP




Limited by GMP

Thickeners


407a Processed eucheme seaweed (PES)

Limited by GMP

134C Non dairy creamer

Refer Regulation 134A -

135 Flour confection

(i) 7.0 Bakery wares (ii) 7.1 Bread and ordinary bakery wares and mixes (iii) 7.1.2 Crackers,excluding sweet crackers (iv) 7.1.3 Other ordinary bakery products (e.g bagels, pita,

english muffins) (v) 7.1.5 Steamed breads and buns (vi) 7.2 Fine bakery wares (sweet, salty,savoury) and mixes

7.0 Bakery wares


Notes

304, 305


210-213


-

85

(1) PPM 1985

(2) Codex GSFA


Reg. Title


200 mg/kg 15 & 180


200 mg/kg 15 & 180

903 Carnauba wax GMP 3



3000 mg/kg 125


15000 mg/kg

11 & 72

200-203



7.1 Bread and ordinary bakery wares


Notes


161 & 188


161 & 191



6000 mg/kg


430, 431

Polyoxyethylene stearates

3000 mg/kg



650 mg/kg 161


7.1.2 Crackers, excluding sweet crackers




100 mg/kg 6 & 246


50000 mg/kg

161


50000 mg/kg

161


160a(ii) Carotenes, beta-, egetable

1000 mg/kg

160a(i), a(iii),e,f



338; 339(i)-(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii),


86

(1) PPM 1985

(2) Codex GSFA


Reg. Title

(ix); 451(i), (ii); 452(i)-(v); 542


6000 mg/kg



100 mg/kg 6 & 246


10000 mg/kg

11

481(i), 482(i)



200 mg/kg 15 & 195


7.1.3 Other ordinary bakery products (e.g bagels, pita, english muffins)




100 mg/kg 6, 244 & 246


50000 mg/kg

161


50000 mg/kg

161

160a(i), a(iii),e,f


338; 339(i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542



6000 mg/kg




100 mg/kg 6, 224 & 246

491-495 Sorbitan esters of fatty acid

10000

mg/kg

11

481(i), 482(i)



200 mg/kg 15 & 130


87

(1) PPM 1985

(2) Codex GSFA


Reg. Title

7.1.5 Steamed breads and buns


Notes


40mg/kg 6, 246 & 248


50000 mg/kg

161

160a(i), a(iii),e,f


216

338; 339 (i) -(iii);340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542


33 & 229


10000 mg/kg


11


40 mg/kg 6, 246 & 248


10000 mg/kg

11

481(i), 482(i) Stearoyl lactylates 3000 mg/kg


7.2 Fine bakery wares (sweet, salty, savoury) and mixes


Notes


1000 mg/kg

165 & 188


161


165 & 191


1000 mg/kg

77 & 113

901 Beeswax GMP 3


161

902 Candelilla wax GMP 3


50000 mg/kg

161


1200 mg/kg



1000 mg/kg

160a(i), a(iii),e,f


141(i),(ii) Chlorophylls and 75 mg/kg

88

(1) PPM 1985

(2) Codex GSFA


Reg. Title

chlorophyllins, copper complexes

952(i), (ii), (iv)


17 & 165


20000 mg/kg


300 mg/kg

27


200 mg/kg

161


961 Neotame 80 mg/kg 161 & 165


233

338; 339 (i) -(iii);340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v);542


33 & 229

430, 431 Polyoxyethylene stearates

3000 mg/kg



50 mg/kg


101(i),(ii), (iii)



165

904 Shellac, bleached GMP 3


10000 mg/kg

481(i), 482(i)



700 mg/kg

161 & 165


348


10000 mg/kg

348


10000 mg/kg

348

220-225, 539




89

(1) PPM 1985

(2) Codex GSFA


Reg. Title

136 Sugar confection

(i) 5.0 Confectionery (ii) 5.2 Confectionery including hard and soft candy,

nougats etc. other than food categories 5.1, 5.3, 5.4 (iii) 5.2.1 Hard candy (iv) 5.2.2 Soft candy (v) 5.3 Chewing gum (vi) 5.4 Decorations (e.g for fine bakery wares), toppings

(non fruit) and sweet sauces (vii) 11.0 Sweeteners, including honey (viii) 11.4 Other sugars and syurps (e.g xylose, maple syrup,

sugar toppings)

5.0 Confectionery


304, 305

Ascorbyl esters 500 mg/kg 10, 15, 375, XS86,

XS105 & XS141


2000 mg/kg 3, XS86, XS87,

XS105 & XS141


5.2 Confectionery including hard and soft candy, nougats etc. other than food categories 05.1, 05.3, 05.4


Notes


161

129 Allura Red AC 300 mg/kg

901 Beeswax GMP 3

210-213

Benzoates 1500 mg/kg

13



200 mg/kg

15 & 130


200 mg/kg

15 & 130



50000 mg/kg


50000 mg/kg


903 Carnauba wax 5000 mg/kg

3


500 mg/kg

160a(i), a(iii),e,f


1503 Castor oil 500 mg/kg

952(i), (ii), (iv)


17, 156 & 161

472e Diacetyltartaric and fatty acid esters of

10000 mg/kg

-

90

(1) PPM 1985

(2) Codex GSFA


Reg. Title

glycerol


214, 218

Hydroxybenzoates, para-

1000 mg/kg

27


300 mg/kg

172(i)-(iii)


905c(i) Microcrystalline wax GMP 3


2000 mg/kg

3


158 & 161

338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v);542


33


475 Polyglycerol esters of fatty acid

2000 mg/kg

367 & XS309R


3000 mg/kg

XS309R

432-436



300 mg/kg

161

310 Propyl gallate 200 mg/kg

15 & 130


5000 mg/kg


5000 mg/kg

101(i), (ii), (iii)


954(i)-(iv)


161 & 163



XS309R

200-203

Sorbates 1500 mg/kg

42

481(i), 482(i)


XS309R


26 & 199


1800 mg/kg

161 & 164


348

91

(1) PPM 1985

(2) Codex GSFA


Reg. Title


5000

mg/kg

348


5000

mg/kg

348


161

334, 335(ii), 337


45 & XS309R


200 mg/kg

15 & 130

307a, b, c


15 & XS309R


5.2.1 Hard candy


Notes


500 mg/kg 156, 161 & 188


161 & 148

141(i), (ii)


700 mg/kg


5.2.2 Soft candy


Notes


1000 mg/kg

157, 161 & 188


161 & 148

141(i), (ii)


100 mg/kg


181

907 Hydrogenated poly-1-decenes

2000 mg/kg

XS309R


5.3 Chewing gum


Notes


5000 mg/kg

161 & 188




161 & 191

901 Beeswax GMP


13


320 Butylated 400 mg/kg 130

92

(1) PPM 1985

(2) Codex GSFA


Reg. Title

hydroxyanisole


400 mg/kg 130

902 Candelilla wax GMP


20000 mg/kg


20000 mg/kg



3


500 mg/kg





700 mg/kg

952(i), (ii), (iv)


17 & 161

459 Cyclodextrin, beta-

20000 mg/kg


50000 mg/kg

127 Erythrosine 50 mg/kg



500 mg/kg 181

314 Guaiac resin 1500 mg/kg

214,218 Hydroxybenzoates, para

1500 mg/kg

27


300 mg/kg


161


225 mg/kg

905c(i) Microcrystalline wax

20000 mg/kg

3


20000 mg/kg


161

338; 339(i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v);


33

93

(1) PPM 1985

(2) Codex GSFA


Reg. Title

542


100 mg/kg

1521 Polyethylene glycol

20000 mg/kg


5000 mg/kg


1201 Polyvinyl-pyrrolidone

10000 mg/kg


300 mg/kg


130


5000 mg/kg


20000 mg/kg

101(i),(ii), (iii)



161



100 mg/kg 6 & 174


42


5000 mg/kg

481(i), 482(i)

Stearoyl lacytate 2000 mg/kg

484 Stearyl citrate 15000 mg/kg


26


5000 mg/kg

161


348


12000 mg/kg

348


12000 mg/kg

348


300 mg/kg

334, 335(ii), 337


45


400 mg/kg

130



94

(1) PPM 1985

(2) Codex GSFA


Reg. Title

5.4 Decorations (e.g for fine bakery wares), toppings (non fruit) and sweet sauces


Notes


500 mg/kg 161 & 188




161 & 191

901 Beeswax GMP


13



200 mg/kg 15 & 130


200 mg/kg 15 & 130



50000 mg/kg


50000 mg/kg



160a(i) Carotenes, beta-, vegetable

20000 mg/kg



141(i), (ii)


100 mg/kg

952(i), (ii), (iv)



10000 mg/kg





300 mg/kg 27


300 mg/kg

172(i)-(iii)



2000 mg/kg

3


338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii),


33

95

(1) PPM 1985

(2) Codex GSFA


Reg. Title

(v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542


2000 mg/kg

368


5000 mg/kg



50 mg/kg


15 & 130


5000 mg/kg


40000 mg/kg

101(i), (ii), (iii)


954(i)-(iv)


161

904 Shellac, bleached GMP


42


10000 mg/kg

481(i), 482(i)



1000 mg/kg

161


348


5000 mg/kg

348


5000 mg/kg

348


334, 335(ii), 337


45


200 mg/kg 15 & 130

307a,b, c



11.4 Other sugars and syurps (e.g xylose, maple syrup, sugar toppings)



1000 mg/kg 159 & 188


GMP 258

96

(1) PPM 1985

(2) Codex GSFA


Reg. Title


GMP 258


GMP 258


406 Agar GMP 258




GMP 258




951 Aspartame 3000 mg/kg 159 & 191

210-213 Benzoates 1000 mg/kg 13






50000 mg/kg

100



50 mg/kg

160a(i), a(iii),e,f




64 mg/kg 62


GMP 258

952(i), (ii), (iv)







GMP 258


100 mg/kg 27


GMP 258


GMP 258


GMP 258


GMP 258


300 mg/kg 161



97

(1) PPM 1985

(2) Codex GSFA


Reg. Title


GMP 258



GMP 258



GMP 258


GMP 258



465 Methyl ethylcellulose GMP 258


GMP 258


GMP 258


GMP 258




440 Pectins GMP 258


GMP 258

338; 339(i)-(iii);340(i)-(iii); 341(i)-(iii); 342(i), (ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix) ;451(i), (ii); 452(i)-(v);542




300 mg/kg 159



GMP 258



GMP 258


5000mg/kg


101(i),(ii),(iii)



470(i) Salts of myristic, palmitic and stearic

GMP 71 & 258

98

(1) PPM 1985

(2) Codex GSFA


Reg. Title

acids with ammonia, calcium, potassium and sodium


GMP 258



GMP 258


GMP 258


1405 Starches, enzyme- treated

GMP 258


1500 mg/kg 159 & 161

220-225, 539






137 Frozen confection


(ii) 1.7 Dairy based desserts (e.g. pudding, fruit or flavoured yoghurt)

(iii) 2.0 Fats and oils, and fat emulsions (iv) 2.4 Fat-based desserts

1.7 Dairy-based desserts (e.g. pudding, fruit or flavoured youghurt)


Notes


350 mg/kg

161 & 188


161


161


5000 mg/kg

231

304-305 Ascorbyl esters 500 mg/kg

2 & 10


161 & 191


350 mg/kg

113 & 161


13




2000 mg/kg

150d Caramel IV - sulfite 2000

-

99

(1) PPM 1985

(2) Codex GSFA


Reg. Title



160 a(ii) Carotenes, beta-, vegetable

1000 mg/kg

160a (i), a(iii), e,f


141(i), (ii)


500 mg/kg

952(i), (ii), (iv)


17 & 161


10000 mg/kg



2


181

214, 218 Hydroxybenzoates, para

120 mg/kg

27


150 mg/kg

172(i)-(iii)



200 mg/kg

170



161


233 & 362

338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii),(ix); 451(i),(ii); 452(i)-(v); 542


33


5000 mg/kg

354 & XS243


5000 mg/kg

XS243



150 mg/kg

161



6000 mg/kg

477 Propylene glycol 5000

100

(1) PPM 1985

(2) Codex GSFA


Reg. Title

esters of fatty acids mg/kg

101(i),(ii), (iii)



161


42


5000 mg/kg

XS243

481(i), 482(i)


355


26


400 mg/kg

161


348& XS243


5000 mg/kg

348& XS243

473A Sucrose oligoesters, Type I and Type II

5000 mg/kg

348& XS243


161

334, 335(ii), 337


45, XS243

307a, b, c


XS243


2.4 Fat-based desserts excluding dairy-based dessert products of food category 1.7


Notes


350 mg/kg 161 & 188



951 Aspartame 1000 mg/kg 161 & 191


350 mg/kg 113 & 161




200 mg/kg 15 & 130


200 mg/kg 15 & 130



20000 mg/kg


20000 mg/kg



1000 mg/kg

160a(i), Carotenoids 150

101

(1) PPM 1985

(2) Codex GSFA


Reg. Title

a(iii),e,f mg/kg

141(i), (ii)


500 mg/kg

952(i), (ii), (iv)

Cyclamate 250 mg/kg 17 & 161


5000 mg/kg




150 mg/kg



338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)(vii),(ix); 451(i),(ii); 452(i)-(v);542



2000 mg/kg


2000 mg/kg



50 mg/kg



40000 mg/kg

101(i), (ii), (iii)


954(i)-(iv)





10000 mg/kg

481(i), 482(i)




400 mg/kg 161

474 Sucroglycerides 5000 mg/kg 348


5000 mg/kg 348


5000 mg/kg 348


102

(1) PPM 1985

(2) Codex GSFA


Reg. Title

334, 335(ii), 337



200 mg/kg 15 & 130

307a, b, c



138 Ice confection (i) 3.0 Edible ices, including sherbet and sorbet

3.0 Edible ices,including sherbet and sorbet


Notes


800 mg/kg 161 & 188




951 Aspartame 1000 mg/kg 161 & 191



200 mg/kg 15 & 195


100 mg/kg 15 & 195


1000 mg/kg

150d Caramel IV – sulphite ammonia caramel

1000 mg/kg



1000 mg/kg

160a(i), a(iii),e,f



500 mg/kg

952(i), (ii), (iv)

Cyclamates 250 mg/kg 17 &161


1000 mg/kg





150 mg/kg




338; 339(i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii);


-

103

(1) PPM 1985

(2) Codex GSFA


Reg. Title

343(i)-(iii); 450(i)-(iii), (v)-(vii),(ix); 451(i),(ii); 452(i)(v); 542


5000 mg/kg


5000 mg/kg



50 mg/kg


10000 mg/kg


5000 mg/kg

101(i),(ii), (iii)


954(i)-(iv)


491 - 495 Sorbitan esters of fatty acids

1000 mg/kg

481(i), 482(i)



955 Sucralose (trichlorogalacto-sucrose)

320 mg/kg 161



5000 mg/kg 348


5000 mg/kg 348


334, 335(ii), 337



200 mg/kg 15 & 195

307 a, b, c



139 Table confection


(ii) 4.1 Fruit (iii) 4.1.2 Processed fruit (iv) 4.1.2.9 Fruit based desserts including fruit flavoured

water based desserts (v) 6.0 Cereals and cereal products derived from cereal

grains, roots and tubers, pulses, legumes and pith or soft core of palm tree, excluding bakery wares of food category 7.0

(vi) 6.5 Cereal and starch based desserts (e.g. rice pudding, tapioca pudding)

(vii) 10.0 Eggs and egg products (viii) 10.4 Egg based desserts (e.g.custard)

-

104

(1) PPM 1985

(2) Codex GSFA


Reg. Title

4.1.2 Processed fruit




4.1.2.9 Fruit based desserts including fruit flavoured water based desserts


Notes


350 mg/kg 161 & 188




161 & 191


350 mg/kg 113 & 161


13




200 mg/kg


7500 mg/kg


160a(i) Carotenes, beta-, Vegetable

1000 mg/kg

160a(i), a(iii),e,f



150 mg/kg

952(i), (ii), (iv)


17 & 161


2500 mg/kg


163(ii) Grape skin extract 500 mg/kg 161 & 181


800 mg/kg 27

132 Indigotine (indigo carmine)

150 mg/kg 161



338; 339(i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v);


33

105

(1) PPM 1985

(2) Codex GSFA


Reg. Title

542


110 mg/kg


5000 mg/kg


2000 mg/kg



50 mg/kg 161



6000 mg/kg


40000 mg/kg

101(i),(ii), (iii)




42


5000

mg/kg

481(i), 482(i)

Stearoyl lactylates 5000

mg/kg



400 mg/kg 161


348


5000 mg/kg

348


5000 mg/kg

348

220-225,539



334, 335(ii), 337


45

307a, b, c



6.5 Cereal and starch based desserts (e.g. rice pudding, tapioca pudding)


Notes


350 mg/kg

161 & 188



2 & 10


161 & 191

106

(1) PPM 1985

(2) Codex GSFA


Reg. Title


13




50000 mg/kg


2500 mg/kg



1000 mg/kg

160a(i), a(iii),e,f



75 mg/kg

952(i), (ii), (iv)


17 & 161


5000 mg/kg

385,386 Ethylene diamine tetra acetates

315 mg/kg

21


161


181


150 mg/kg



200 mg/kg


161

234 Nisin 3mg/kg

338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii),(ix); 451(i),(ii); 452(i)-(v);542


33


9000 mg/kg


5000 mg/kg



50 mg/kg

310 Propyl gallate 90 2 & 15

107

(1) PPM 1985

(2) Codex GSFA


Reg. Title

mg/kg


40000 mg/kg

101(i),(ii), (iii)



161


42


5000 mg/kg

481(i), 482(i)



26


400 mg/kg

161


348


5000 mg/kg

348


5000 mg/kg

348


334, 335(ii), 337


45


15


10.4 Egg based desserts (e.g.custard)


Notes


350 mg/kg

161 & 188


161


2 & 10


161 & 191


13




20000 mg/kg


20000 mg/kg



150 mg/kg

160a(i), Carotenoids 150

108

(1) PPM 1985

(2) Codex GSFA


Reg. Title

a(iii), e,f mg/kg


300 mg/kg

2

952(i), (ii), (iv)


17 & 161


5000 mg/kg



181


300 mg/kg

161



200 mg/kg


161



33



50 mg/kg


2 & 15


40000 mg/kg

101(i),(ii), (iii)


954(i)-(iv)


144


42


26


400 mg/kg

161




141 Meat or fresh meat

(i) 8.0 Meat and meat products, including poultry and game (ii) 8.1 Fresh meat,poultry and game (iii) 8.1.1 Fresh meat,poultry and game, whole pieces and

-

109

(1) PPM 1985

(2) Codex GSFA


Reg. Title

cuts

8.0 Meat and meat products, including poultry and game



100 mg/kg 4, 16, XS88, XS89,

XS96, XS97 & XS98


GMP 3, 4, 16, XS88, XS89,

XS96, XS97 & XS98


GMP 3, 4, 16, XS88, XS89,

XS96, XS97 & XS98

8.1 Fresh meat, poultry and game


Notes

627 Disodium 5'-guanylate

GMP 16

631 Disodium 5'-inosinate

GMP 16

143 Fast green FCF 100 mg/kg 3,4 & 16


GMP 16


GMP 16

110 Sunset yellow FCF 300 mg/kg 4 & 16

8.1.1 Fresh meat, poultry and game, whole pieces and cuts


Notes


GMP 16 & 326


GMP 16 & 326

406 Agar GMP 16 & 326

1101(iii) Bromelain GMP 16 & 326

170(i) Calcium carbonate GMP 4, 16 & 326

509 Calcium chloride GMP 16 & 326


4 & 16



GMP 16 & 326

418 Gellan gum GMP 16 & 326

422 Glycerol GMP 16 & 326

110

(1) PPM 1985

(2) Codex GSFA


Reg. Title


GMP 16 & 326


GMP 16 & 326


GMP 16 & 326


GMP 16 & 326

416 Karaya gum GMP 16 & 326



GMP 16 & 326


511 Magnesium chloride GMP 16 & 326

421 Mannitol GMP 16 & 326

461 Methylcellulose GMP 16 & 326


GMP 16 & 326


GMP 16 & 326


GMP 16 & 326

1404 Oxidized starch GMP 16 & 326


508 Potassium chloride GMP 16 & 326


GMP 16 & 326



GMP 16 & 326


GMP 16, 71 & 326

470(ii) salts of oleic acid with calcium, potassium and sodium

GMP 16 & 326



GMP 16 & 326

331(i) Sodium dihydrogen GMP 16 &

111

(1) PPM 1985

(2) Codex GSFA


Reg. Title

citrate 326

417 Tara gum GMP 16 & 326

413 Tragacanth gum GMP 16 & 326

332(ii) Tripotassium citrate GMP 16 & 326

331(iii) Trisodium citrate GMP 16 & 326


142 Chilled meat - -

143 Frozen meat (i) 8.0 Meat and meat products,including poultry and game (ii) 8.2 Processed meat, poultry, and game products in

whole pieces or cuts (iii) 8.2.3 Frozen processed meat, poultry and game

products in whole pieces or cuts




100 mg/kg 4, 16, XS88, XS89,

XS96, XS97 & XS98


GMP 3, 4, 16, XS88, XS89,

XS96, XS97 & XS98


GMP 3, 4, 16, XS88, XS89,

XS96, XS97 & XS98

8.2 Processed meat, poultry, and game products in whole pieces or cuts


Notes


200 mg/kg

15, 130, XS96 & XS97


100 mg/kg

15, 130, 167,

XS96 & XS97


16, XS96 & XS97


5000 mg/kg

16, XS96 & XS97

127 Erythrosine 30 mg/kg 4, 16, XS96 & XS97


3, 4, XS96 & XS97


16, XS96 & XS97

432- Polysorbates 5000 XS96 &

-

112

(1) PPM 1985

(2) Codex GSFA


Reg. Title

436 mg/kg XS97


15, 130, XS96 & XS97

101(i), (ii), (iii)


16, XS96 & XS97


XS96 & XS97


16, XS96 & XS97


100 mg/kg

15, 130, 167,

XS96 & XS97

307a, b, c


XS96 & XS97


8.2.3 Frozen processed meat, poultry and game products in whole pieces or cuts


Notes


200 mg/kg 3 & 374


950 mg/kg 3

338; 339(i)-(iii); 340(i)- (iii); 341(i)-(iii); 342(i)- (ii); 343(i)-(iii); 450(i)-(iii),(v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542


33

200-203 Sorbates 200 mg/kg 3 & 42


144 Minced meat or gound

meat

(i) 8.0 Meat and meat products, including poultry and game (ii) 8.1 Fresh meat, poultry and game (iii) 8.1.2 Fresh meat poultry game, comminuted




100 mg/kg 4, 16, XS88, XS89, XS96,

XS97 & XS98


GMP 3, 4, 16, XS88, XS89, XS96,

XS97 & XS98


GMP 3, 4, 16, XS88, XS89, XS96,

XS97 & XS98

-

113

(1) PPM 1985

(2) Codex GSFA


Reg. Title



Notes


GMP 16


GMP 16

143 Fast green FCF 100 mg/kg 3, 4 & 16


GMP 16


GMP 16


8.1.2 Fresh meat poultry game, comminuted


Notes


GMP 281


GMP 281

406 Agar GMP 281

300 Ascorbic acid, L- GMP 281

302 Calcium ascorbate GMP 281

170(i) Calcium carbonate GMP 4, 16 &

281

327 Calcium lactate GMP 281

120 Carmines 100 mg/kg 4,16 & 117



20 mg/kg 4 & 16

160a(i),a(iii),e,f





GMP 281

315 Erythorbic acid (Isoascorbic acid)

GMP 281


422 Glycerol GMP


4, 16 & 94


414 Gum arabic (acacia gum)

GMP 281


GMP 281


GMP 281


GMP 281

384 Isopropyl citrates 200 mg/kg

114

(1) PPM 1985

(2) Codex GSFA


Reg. Title




GMP 281






GMP 281


GMP 281


GMP 281


440 Pectins GMP 281


GMP 281



GMP 281


GMP 71 & 281


GMP 281


301 Sodium ascorbate GMP 281


GMP 281

331(i) Sodium dihydrogen Citrate

GMP 281







115

(1) PPM 1985

(2) Codex GSFA


Reg. Title

145 Meat Product - -

146 Meat paste (i) 8.0 Meat and meat products, including poultry and game (ii) 8.3 Processed comminuted meat, poultry, and game

products (iii) 8.3.2 Heat treated processed comminuted meat,poultry

and game products



Notes


100 mg/kg

4, 16, XS88, XS89, XS96,

XS97 & XS98


GMP 3, 4, 16, XS88, XS89, XS96,

XS97 & XS98


GMP 3, 4, 16, XS88, XS89, XS96,

XS97 & XS98

8.3 Processed comminuted meat, poultry, and game products


Notes


200 mg/kg

15, 130, XS88,

XS89 & XS98


100 mg/kg

15, 130, 162,

XS88, XS89 &

XS98


4, 290 & XS88


5000 mg/kg

16, XS88, XS89 & XS98

249, 250 Nitrites 80 mg/kg

32, 286 & 287



33, 302 & XS88


XS88, XS89 &

XS98


15, 130, XS88,

XS89 &

-

116

(1) PPM 1985

(2) Codex GSFA


Reg. Title

XS98


3000 mg/kg

XS88, XS89 &

XS98

101(i),(ii), (iii)


16, XS88, XS89 & XS98

262(ii) Sodium diacetate

1000 mg/kg

XS88, XS89 &

XS98


42, XS88, XS89 & XS98

319 Tertiary Butylhydro-quinone

100 mg/kg

15, 130, 162,

XS88, XS89 &

XS98


XS88, XS89 &

XS98


8.3.2 Heat treated processed comminuted meat, poultry and game products


Notes

129 Allura red AC 25 mg/kg 161, XS88, XS89

& XS98


XS88, XS89 &

XS98


20 mg/kg XS88, XS89 &

XS98

160a(i), a(ii), e,f

Carotenoids 20 mg/kg 16, XS88, XS89 & XS98


35 mg/kg 21, XS88, XS89 & XS98


200 mg/kg

XS88, XS89 &

XS98

234 Nisin 25 mg/kg 233 & 377


161, XS88, XS89

& XS98

481(i), 482(i)

Stearoyl lactylates

2000 mg/kg

XS88, XS89 &

XS98


100 mg/kg

26, 202, XS88,

XS89 & XS98


15, XS88, XS89 & XS98

473 Sucrose esters 5000 15, XS96,

117

(1) PPM 1985

(2) Codex GSFA


Reg. Title

of fatty acids mg/kg 373 & XS97


300 mg/kg

16, XS88, XS89 & XS98


147 Manufactured meat

(i) 8.0 Meat and meat products, including poultry and game

(ii) 8.1 Fresh meat, poultry and game (iii) 8.1.2 Fresh meat, poultry and game, comminuted (iv) 8.2 Processed meat, poultry and game products in

whole pieces or cuts (v) 8.2.1 Non-heat treated processed meat, poultry and

game products in whole pieces or cuts (vi) 8.2.1.1 Cured (including salted) non-heat treated

processed meat, poultry, and game products in whole pieces or cuts

(vii) 8.2.1.2 Cured (including salted) and dried non-heat treated processed meat, poultry, and game products in whole pieces or cuts

(viii) 8.2.1.3 Fermented non-heat treated processed meat, poultry, and game products in whole pieces or cuts

(ix) 8.2.2 Heat-treated processed meat, poultry, and game products in whole pieces or cuts

(x) 8.2.3 Frozen processed meat, poultry and game products in whole pieces or cuts

(xi) 8.3 Processed comminuted meat, poultry and game products

(xii) 8.3.1 Non-heat treated processed comminuted meat, poultry, and game products

(xiii) 8.3.1.1 Cured (including salted) non-heat treated processed comminuted meat, poultry, and game products

(xiv) 8.3.1.2 Cured (including salted) and dried non-heat treated processed comminuted meat, poultry, and game products

(xv) 8.3.1.3 Fermented non-heat treated processed comminuted meat, poultry, and game products

(xvi) 8.3.2 Heat-treated processed comminuted meat, poultry, and game products

(xvii) 8.3.3 Frozen processed comminuted meat, poultry, and game products

(xviii) 8.4 Edible casing (e.g. sausage casings)




100 mg/kg 4, 16, XS88, XS89, XS96,

XS97 & XS98


GMP 3, 4, 16, XS88, XS89, XS96,

XS97 & XS98


GMP 3, 4, 16, XS88, XS89, XS96,

XS97 & XS98

(i) CODEX STAN 98-1981: Standard for Cooked Cured Chopped Meat

(ii) CODEX STAN 96-1981: Standard for Cooked Cured Ham (iii) CODEX STAN 97-1981: Standard for Cooked Cured Pork

Shoulder

CODEX STAN 98-1981: Standard for Cooked Cured Chopped Meat

8.3.2 Heat-treated processed comminuted meat, poultry, and game products



& XS98

120 Carmines 100 mg/kg XS88, XS89 & XS98


20 mg/kg XS88, XS89 & XS98

160a(i), a(iii), e, f


385, 386

Ethylene diamine tetra acetates

35 mg/kg 21, XS88, XS89 & XS98


200 mg/kg XS88, XS89 & XS98

234 Nisin 25 mg/kg 233 & 377

954 (i)-(iv)

Saccharins 500 mg/kg 161, XS88, XS89

& XS98

481(i), 482(i)

Stearoyl lactylates

2000 mg/kg

XS88, XS89 & XS98


100 mg/kg 26, 202, XS88,

XS89 & XS98

474 Sucro-glycerides

5000 mg/kg

15, XS88, XS89 & XS98


5000 mg/kg

15, XS96, 373 &

XS97


300 mg/kg 16, XS88, XS89 & XS98


Use of flavouring substances should be consistent with the Guidelines for the Use of Flavourings (CAC/GL 66-2008).

118

(1) PPM 1985

(2) Codex GSFA


Reg. Title



Notes


GMP 16


GMP 16

143 Fast green FCF 100 mg/kg 3,4 & 16


GMP 16


GMP 16


8.1.2 Fresh meat poultry game, comminuted


Notes


GMP 281


GMP 281

406 Agar GMP 281


302 Calcium ascorbate GMP 281

170(i) Calcium carbonate GMP 4, 16 &

281


120 Carmines 100 mg/kg 4,16 & 117



20 mg/kg 4 & 16

160a(i),a(iii),e,f





GMP 281

315 Erythorbic acid (isoascorbic acid)

GMP 281


422 Glycerol GMP


4, 16 & 94


414 Gum arabic (acacia gum)

GMP 281


GMP 281


GMP 281


GMP 281


CODEX STAN 96-1981: Standard for Cooked Cured Ham

8.2.2 Heat-treated processed meat, poultry, and game products in whole pieces or cuts


Notes


200 mg/kg

XS96 & XS97

234 Nisin 25 mg/kg

233, 330, XS96 & XS97

249, 250 Nitrites 80 mg/kg

32 & 288

338; 339(i)-(iii); 340(i)-(iii); 341(i)-(iii); 342(i)-(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542


33 & 289


161, XS96 & XS97


3, 42, XS96 &

XS97

481(i), 482(i)

Stearoyl Lactylates

2000 mg/kg

373, XS96 & XS97

474 Sucroglycerides 5000

mg/kg

15, XS96 &

XS97

473 Sucrose Esters of Fatty Acids

5000

mg/kg

15, XS96 &

XS97



CODEX STAN 97-1981: Standard for Cooked Cured Pork Shoulder



Notes


200 mg/kg

XS96 & XS97

234 Nisin 25 mg/kg 233, 330, XS96 & XS97

249, 250 Nitrites 80 mg/kg 32 & 288

338; 339(i)-(iii); 340(i)- (iii); 341(i)-(iii); 342(i)- (ii); 343(i)-


33 & 289

119

(1) PPM 1985

(2) Codex GSFA


Reg. Title




GMP 281






GMP 281


GMP 281


GMP 281


440 Pectins GMP 281


GMP 281


407a Processed eucheuma Seaweed (PES)

GMP 281


GMP 71 & 281


GMP 281




GMP 281


GMP 281









Notes


200 mg/kg

15, 130, XS96 & XS97

321 Butylated 100 15, 130,

(iii); 450(i)- (iii),(v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542


161, XS96 & XS97


3, 42, XS96 &

XS97

481(i), 482(i)

Stearoyl lactylates

2000 mg/kg

373, XS96 & XS97


mg/kg

15, XS96 &

XS97


5000

mg/kg

15, XS96 &

XS97



120

(1) PPM 1985

(2) Codex GSFA


Reg. Title

hydroxytoluene mg/kg 167, XS96 & XS97


16, XS96 & XS97


5000 mg/kg

16, XS96 & XS97



3, 4, XS96 & XS97


16, XS96 & XS97

432-436


XS96 & XS97


15, 130, XS96 & XS97

101(i), (ii), (iii)


16, XS96 & XS97


XS96 & XS97


16, XS96 & XS97


100 mg/kg

15, 130, 167,

XS96 & XS97

307a, b, c


XS96 & XS97


8.2.1 Non-heat treated processed meat, poultry and game products in whole pieces or cuts


Notes


200 mg/kg




8.2.1.1 Cured (including salted) non-heat treated processed meat, poultry, and game products in whole

pieces or cuts


Notes

200-203 Sorbates 200 mg/kg 3 & 42


121

(1) PPM 1985

(2) Codex GSFA


Reg. Title

8.2.1.2 Cured (including salted) and dried non-heat treated processed meat, poultry, and game products in

whole pieces or cuts


Notes


3 & 13



6 mg/kg


3 & 42


8.2.1.3 Fermented non-heat treated processed meat, poultry, and game products in whole pieces or cuts


Notes

200-203 Sorbates 200 mg/kg 3 & 42





200 mg/kg XS96 & XS97

234 Nisin 25 mg/kg 233, 330,

XS96 & XS97

249, 250 Nitrites 80 mg/kg 32 & 288



33 & 289

954(i)-(iv) Saccharins 500 mg/kg 161, XS96 & XS97

200-203 Sorbates 200 mg/kg 3, 42, XS96 & XS97

481(i), 482(i)

Stearoyl lactylates

2000 mg/kg

373, XS96 & XS97


mg/kg

15,

XS96 &

XS97


5000

mg/kg

15,

XS96 &

XS97

122

(1) PPM 1985

(2) Codex GSFA


Reg. Title


8.2.3 Frozen processed meat, poultry and game products in whole pieces or cuts


Notes


200 mg/kg 3 & 374


950 mg/kg 3

338; 339 (i)-(iii); 340(i)-(iii); 341(i)-(iii); 342(i)-(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542


33

200-203 Sorbates 200 mg/kg 3 & 42




Notes

320 Butylated hydroxy-anisole

200 mg/kg 15, 130, XS88,

XS89 & XS98

321 Butylated hydroxy-toluene

100 mg/kg 15, 130, 162,

XS88, XS89 & XS98

127 Erythrosine 30 mg/kg 4, 290 & XS88


5000 mg/kg

16, XS88,

XS89 & XS98

249, 250 Nitrites 80 mg/kg 32, 286 & 287

338; 339 (i)-(iii); 340(i)-(iii); 341(i)-(iii); 342(i)-(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542


33, 302 & XS88


XS88, XS89 &

123

(1) PPM 1985

(2) Codex GSFA


Reg. Title

XS98

310 Propyl gallate 200 mg/kg 15, 130, XS88,

XS89 & XS98


3000 mg/kg

XS88, XS89 & XS98

101(i),(ii), (iii)


16, XS88,

XS89 & XS98


XS88, XS89 & XS98


42, XS88,

XS89 & XS98


100 mg/kg 15, 130, 162,

XS88, XS89 & XS98

307a, b, c Tocopherols 500 mg/kg XS88, XS89 & XS98


8.3.1 Non-heat treated processed comminuted meat, poultry, and game products


Notes


20 mg/kg 118


315 mg/kg


8.3.1.1 Cured (including salted) non-heat treated processed comminuted meat, poultry, and game products


Notes

161g Canthaxanthin 100 mg/kg 4, 16 & 118


160a(i),a(iii),e,f



300 mg/kg 16


8.3.1.2 Cured (including salted) and dried non-heat treated processed comminuted meat, poultry, and game

products


Notes


3 & 13

124

(1) PPM 1985

(2) Codex GSFA


Reg. Title


160a(i),a(iii),e,f




20 mg/kg 3 & 81


135 mg/kg


8.3.1.3 Fermented non-heat treated processed comminuted meat, poultry, and game products


Notes


160a(i),a(iii),e,f



300 mg/kg 16




Notes


& XS98

120 Carmines 100

mg/kg

XS88, XS89 & XS98


20 mg/kg XS88, XS89 & XS98



385, 386 Ethylene diamine tetra acetates

35 mg/kg 21, XS88, XS89 & XS98

243 Lauric arginate ethylester

200

mg/kg

XS88, XS89 & XS98

234 Nisin 25 mg/kg 233 & 377

954(i)-(iv)

Saccharins 500

mg/kg

161, XS88, XS89

& XS98

481(i), 482(i)


XS88, XS89 & XS98


26, 202, XS88,

XS89 & XS98


15, XS88, XS89 &

125

(1) PPM 1985

(2) Codex GSFA


Reg. Title

XS98


5000 mg/kg

15, XS96, 373 & XS97


300 mg/kg

16, XS88, XS89 & XS98


8.3.3 Frozen processed comminuted meat, poultry, and game products


Notes


160a (ii)


5000 mg/kg 16


315 mg/kg 3 & 374


950 mg/kg 3



8.4 Edible casing (e.g., sausage casings)


Notes



10



5000 mg/kg

160a(i), a(iii),e,f


143 Fast green FCF 100 mg/kg 3 & 4



36 mg/kg 27

172(i)-(iii)


72

234 Nisin 7 mg/kg 233



33


124 Ponceau 4R 500 mg/kg 16

126

(1) PPM 1985

(2) Codex GSFA


Reg. Title

(Cochineal red A)

101(i), (ii), (iii)


16

200 - 203

Sorbates 10000 mg/kg

42, 222 & 365


307a,b,c


365


148 Smoked meat (i) 8.0 Meat and meat products, including poultry and game (ii) 8.2 Processed meat, poultry and game products in

whole pieces or cuts (iii) 8.2.1 Non-heat treated processed meat, poultry, and

game products in whole pieces or cuts (iv) 8.2.1.1 Cured (including salted) non heat treated

processed meat, poultry and game products in whole pieces or cuts




100 mg/kg 4, 16, XS88, XS89, XS96,

XS97 & XS98


GMP 3, 4, 16, XS88,

XS89, XS96, XS97

& XS98


GMP 3, 4, 16, XS88,

XS89, XS96, XS97

& XS98




200 mg/kg 15, 130, XS96 & XS97


100 mg/kg 15, 130, 167,

XS96 & XS97

120 Carmines 500 mg/kg 16, XS96 & XS97


5000 mg/kg 16, XS96 & XS97

127 Erythrosine 30 mg/kg 4, 16, XS96 &

XS97

143 Fast green FCF 100 mg/kg 3, 4, XS96 & XS97


5000 mg/kg 16, XS96 & XS97

-

127

(1) PPM 1985

(2) Codex GSFA


Reg. Title

432-436

Polysorbates 5000 mg/kg XS96 & XS97

310 Propyl gallate 200 mg/kg 15, 130, XS96 & XS97

101(i), (ii), (iii)

Riboflavins 1000 mg/kg 16, XS96 & XS97


1000 mg/kg XS96 & XS97


300 mg/kg 16, XS96 & XS97


100 mg/kg 15, 130, 167,

XS96 & XS97

307a, b, c

Tocopherols 500 mg/kg XS96 & XS97


8.2.1 Non-heat treated processed meat, poultry and game products in whole pieces or cuts


Notes


200 mg/kg

338; 339(i)-(iii); 340(i)-(iii); 341(i)-(iii); 342(i)-(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542


33


8.2.1.1 Cured (including salted) non-heat treated processed meat, poultry, and game products in whole

pieces or cuts


Notes

200-203 Sorbates 200 mg/kg 3 & 42


149 Canned meat

(i) 8.0 Meat and meat products, including poultry and game (ii) 8.2 Processed meat, poultry and game products in whole

pieces or cuts (iii) 8.2.2 Heat-treated processed meat, poultry, and game

products in whole pieces or cuts (iv) 8.3 Processed comminuted meat, poultry and game

products (v) 8.3.2 Heat treated processed comminuted meat, poultry

and game product



133 Brilliant blue 100 mg/kg 4, 16, XS88,

(i) CODEX STAN 88-1981: Standard for Corned Beef

CODEX STAN 88-1981: Standard for Corned Beef



Notes


& XS98

120 Carmines 100 XS88, XS89 &

XS98

128

(1) PPM 1985

(2) Codex GSFA


Reg. Title

FCF XS89, XS96, XS97

& XS98

150c Caramel III -ammonia caramel

GMP 3, 4, 16, XS88, XS89,

XS96, XS97 & XS98


GMP 3, 4, 16, XS88, XS89,

XS96, XS97 & XS98



Notes


200 mg/kg

15, 130, XS96 & XS97


100 mg/kg

15, 130, 167,

XS96 & XS97


16, XS96 & XS97


5000 mg/kg

16, XS96 & XS97



3, 4, XS96 & XS97


16, XS96 & XS97

432-436


XS96 & XS97


15, 130, XS96 & XS97

101(i), (ii), (iii)


16, XS96 & XS97


XS96 & XS97


16, XS96 & XS97


100 mg/kg

15, 130, 167,

XS96 & XS97

307a, b, c


XS96 & XS97


mg/kg

160a (ii)


20 mg/kg XS88, XS89 &

XS98

160 a(i), a(iii), e, f


385, 386


35 mg/kg 21, XS88, XS89 & XS98


200

mg/kg

XS88, XS89 &

XS98

234 Nisin 25 mg/kg 233 & 377

954(i)-(iv)

Saccharins 500

mg/kg

161, XS88, XS89

& XS98

481(i), 482(i)


XS88, XS89 &

XS98


26, 202, XS88,

XS89 & XS98


15, XS88, XS89 & XS98


5000 mg/kg

15, XS96, 373 & XS97


300 mg/kg

16, XS88, XS89 & XS98


129

(1) PPM 1985

(2) Codex GSFA


Reg. Title



Notes


200 mg/kg

XS96 & XS97

234 Nisin 25 mg/kg 233, 330,

XS96 & XS97

249, 250 Nitrites 80 mg/kg 32 & 288



33 & 289


161, XS96 & XS97


3, 42, XS96 & XS97

481(i), 482(i)


373, XS96 & XS97


mg/kg

15,

XS96 &

XS97


5000

mg/kg

15,

XS96 &

XS97




Notes


200 mg/kg

15, 130, XS88,

XS89 & XS98


100 mg/kg

15, 130, 162,

XS88, XS89 & XS98

127 Erythrosine 30 mg/kg 4, 290 & XS88


5000 mg/kg

16, XS88, XS89 &

130

(1) PPM 1985

(2) Codex GSFA


Reg. Title

XS98

249, 250 Nitrites 80 mg/kg 32, 286 & 287

338; 339(i)-(iii); 340(i)-(iii); 341(i)-(iii); 342(i)- (ii); 343(i)-(iii); 450(i)- (iii),(v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542


33, 302 & XS88


XS88, XS89 & XS98


15, 130, XS88,

XS89 & XS98


3000 mg/kg

XS88, XS89 & XS98

101(i),(ii), (iii)


16, XS88, XS89 & XS98


1000 mg/kg

XS88, XS89 & XS98


42, XS88, XS89 & XS98


100 mg/kg

15, 130, 162,

XS88, XS89 & XS98


XS88, XS89 & XS98





& XS98


160 a(ii)


20 mg/kg XS88, XS89 & XS98

160a(i), a(iii), e, f


131

(1) PPM 1985

(2) Codex GSFA


Reg. Title

385, 386


35 mg/kg 21, XS88, XS89 & XS98


200 mg/kg XS88, XS89 & XS98

234 Nisin 25 mg/kg 233 & 377

954(i)-(iv)


& XS98

481(i), 482(i)

Stearoyl lactylates 2000 mg/kg XS88, XS89 & XS98

960 Steviol glycosides 100 mg/kg 26, 202, XS88,

XS89 & XS98

474 Sucroglycerides 5000 mg/kg 15, XS88, XS89 & XS98


5000 mg/kg 15, XS96, 373 & XS97


300 mg/kg 16, XS88, XS89 & XS98


151 Canned meat with other

food


(i) CODEX STAN 89-1981: Standard for Luncheon Meat

CODEX STAN 89-1981: Standard for Luncheon Meat




& XS98


160a (ii)


20 mg/kg XS88, XS89 & XS98

160a(i), a(iii), e, f

Carotenoids 20 mg/kg 16, XS88, XS89 &

XS98

385, 386


35 mg/kg 21, XS88, XS89 &

XS98


200 mg/kg XS88, XS89 & XS98

234 Nisin 25 mg/kg 233 & 377

954 (i)-(iv)


& XS98

132

(1) PPM 1985

(2) Codex GSFA


Reg. Title

481 (i), 482 (i)

Stearoyl lactylates

2000 mg/kg XS88, XS89 & XS98


100 mg/kg 26, 202, XS88, XS89 & XS98

474 Sucro-glycerides

5000 mg/kg 15, XS88, XS89 &

XS98


5000 mg/kg 15, XS96, 373 &

XS97


300 mg/kg 16, XS88, XS89 &

XS98



152 Meat extract or meat essence

(i) 12.0 Salts, spices, soups, sauces, salads and protein products

(ii) 12.5 Soups and broths

12.5 Soups and broths


Notes


110 mg/kg

161, 188 & XS117

956 Alitame 40 mg/kg 161 & XS117

129 Allura red AC 300

mg/kg

161 & 337

304, 305 Ascorbyl esters 200

mg/kg

10

951 Aspartame 1200

mg/kg

161, 188 & XS117

122 Azorubine (Carmoisine)

50 mg/kg 99

210 -213 Benzoates 500

mg/kg

13, 338 & 339



200

mg/kg

15 & 130


200

mg/kg

15, 130 & 340


25000

mg/kg


25000

mg/kg

212



1000

mg/kg

341

160a(i), a(iii), e, f

Carotenoids 300

mg/kg

341

141(i), (ii) Chlorophylls and chlorophyllins,

400

mg/kg

342

(i) CODEX STAN 117-1981: Standard for Bouillons and Consommés

CODEX STAN 117-1981: Standard for Bouillons and Consommés

12.5 Soups and Broths


Notes


110

mg/kg

161, 188 & XS117



mg/kg

161 & 337


mg/kg

10

951 Aspartame 1200

mg/kg

161, 188 & XS117


50 mg/kg 99


mg/kg

13, 338 & 339



200

mg/kg

15 & 130


200

mg/kg

15, 130 & 340


25000

mg/kg


25000

mg/kg

212


160a (ii)

Carotenes, beta-, Vegetable

1000

mg/kg

341

160 a(i), a(iii), e, f

Carotenoids 300

mg/kg

341

133

(1) PPM 1985

(2) Codex GSFA


Reg. Title

copper complexes

100(i) Curcumin 50 mg/kg 99


5000

mg/kg

XS117

163(ii) Grape skin extract 500

mg/kg

181 & XS117


50 mg/kg

172(i)-(iii) Iron oxides 100

mg/kg

XS117


200

mg/kg

XS117

961 Neotame 20 mg/kg 161 & XS117


Phosphates 1500

mg/kg

33 & 343


10 mg/kg


mg/kg


50 mg/kg

310 Propyl gallate 200

mg/kg

15, 127 & 130

104 Quinoline yellow 50 mg/kg 99

101(i), (ii),(iii)

Riboflavins 200

mg/kg

344

954(i)-(iv) Saccharins 110

mg/kg

161 & XS117

200-203 Sorbates 1000

mg/kg

42, 338 & 339

960 Steviol Glycosides

50 mg/kg 26 & XS117


600

mg/kg

161 & XS117


mg/kg

345


2000

mg/kg

345


50 mg/kg

102 Tartrazine 50 mg/kg 99

319 Tertiary Butylhydro-quinone

200

mg/kg

15 & 130

141(i), (ii) Chlorophylls and chlorophyllins, copper complexes

400

mg/kg

342



5000

mg/kg

XS117


mg/kg

181 & XS117


50 mg/kg


mg/kg

XS117


200

mg/kg

XS117



Phosphates 1500

mg/kg

33 & 343


10 mg/kg


mg/kg


50 mg/kg


mg/kg

15, 127 & 130


101(i),(ii), (iii)

Riboflavins 200

mg/kg

344


mg/kg

161 & XS117

200-203 Sorbates 1000

mg/kg

42, 338 & 339

960 Steviol glycosides 50 mg/kg 26 & XS117


600

mg/kg

161 & XS117


mg/kg

345


2000

mg/kg

345



319 Tertiary 200 15 &

134

(1) PPM 1985

(2) Codex GSFA


Reg. Title

307a, b, c Tocopherols 50 mg/kg 346


Butylhydroquinone mg/kg 130



The flavourings used in products covered by this standard should comply with the Guidelines for the Use of Flavourings (CAC/GL 66-2008).

153 Edible gelatin - -

154 Meat or meat products shall

not contain astrogen residue

- -

156 Fish

(i) 9.0 Fish and fish products, including molluscs, crustaceans, and echinoderms

(ii) 9.1 Fresh fish and fish products, including molluscs, crustaceans, and echinoderms

(iii) 9.1.1 Fresh fish (iv) 9.1.2 Fresh molluscs,crustaceans and echinoderms (v) 9.2.1 Frozen fish, fish fillets, and fish products, including

molluscs, crustaceans, and echinoderms

9.1 Fresh fish and fish products, including molluscs, crustaceans, and echinoderms


Notes


30000 mg/kg

4 & 16

9.1.1 Fresh fish


Notes

133 Brilliant blue FCF 300 mg/kg 4,16 & 50

120 Carmines 300 mg/kg 4,16 & 50

160a(ii) Carotenes, beta-, v egetable

100 mg/kg 4,16 & 50




300 mg/kg 4,16 & 50


300 mg/kg 4,16 & 50

9.1.2 Fresh molluscs, crustaceans and echinoderms


Notes

300 Ascorbic acid, L- GMP 304, 305 & 242


4 & 16

302 Calcium ascorbate GMP 304, 305 & 242


4 & 16



4 & 16

330 Citric acid GMP 304, 305

(i) CODEX STAN 191-1995: Standard for Quick Frozen Raw Squid - No Food Additive Provision

(ii) CODEX STAN 292-2008: Standard for Live and Raw Bivalve Molluscs

CODEX STAN 292-2008: Standard for Live and Raw Bivalve Molluscs

PART I – LIVE BIVALVE MOLLUSCS Food additives are not permitted in live bivalve molluscs.

PART II – RAW BIVALVE MOLLUSCS

For chilled shucked molluscs any antioxidant listed in food category 09.1.2 of the GSFA:

9.1.2 Fresh Molluscs, Crustaceans and Echinoderms


300 Ascorbic acid, L-

GMP 304, 305 & 242


500 mg/kg 4 & 16

302 Calcium ascorbate

GMP 304, 305 & 242

120 Carmines 500 mg/kg 4 & 16

160a(i),a(iii), e,f


330 Citric acid GMP 304, 305 & 242


GMP 304 &

305


GMP 304, 305 & 242


942 Nitrous oxide GMP 304, 305 & 242


GMP 304, 305 & 242

316 Sodium erythorbate (Sodium isoascorbate)

GMP 304, 305 & 242

135

(1) PPM 1985

(2) Codex GSFA


Reg. Title

& 242


GMP 304 &

305


GMP 304, 305 & 242


942 Nitrous oxide GMP 304, 305 & 242

301 Sodium ascorbate GMP 304, 305 & 242


GMP 304, 305 & 242

220-225, 539

Sulfites 100 mg/kg

44


4 & 16

9.2.1 Frozen fish, fish fillets, and fish products, including molluscs, crustaceans, and echinoderms


Notes


GMP 29


GMP 29

406 Agar GMP 3, 53 & 29

400 Alginic acid GMP 16 & 331


95


GMP 29

300 Ascorbic acid, L- GMP 306 & 307


10


95


200 mg/kg

15 & 180


200 mg/kg

15 & 180



GMP 308


GMP 95



95 & 178



220-225, 539



300 mg/kg 4 & 16

For raw frozen molluscs any antioxidant listed in food category 09.2.1 of the GSFA:

9.2.1 Frozen Fish, Fish Fillets, and Fish Products, including Molluscs, Crustaceans, and Echinoderms


Notes


GMP 29


GMP 29

406 Agar GMP 3, 53 & 29



95


GMP 29



10


95


200 mg/kg

15 & 180


200 mg/kg

15 & 180



GMP 308


GMP 95



95 & 178





GMP 29


GMP 3, 53 & 29


GMP 95


GMP 95

635 Disodium 5'-ribonucleotides

GMP 95


GMP 308 & 310

136

(1) PPM 1985

(2) Codex GSFA


Reg. Title



GMP 29


GMP 3, 53 & 29


GMP 95


GMP 95


GMP 95


GMP 308 & 310


75 mg/kg 21


412 Guar gum GMP 37 & 73


GMP 16 &

331


GMP 16 &

331


GMP 16 &

331


GMP 29


300 mg/kg

95




GMP 29


511 Magnesium chloride

GMP 29

421 Mannitol GMP 29

461 Methyl cellulose GMP 37 & 332


GMP 29


GMP 16


GMP 95




338; 339(i)-(iii); 340(i)- (iii); 341(i)-(iii); 342(i)- (ii); 343(i)-(iii); 450(i)-


33


75 mg/kg 21


412 Guar gum GMP 37 & 73


GMP 16 & 331


GMP 16 & 331


GMP 16 & 331


GMP 29


300 mg/kg

95




GMP 29



GMP 29

421 Mannitol GMP 29



GMP 29


GMP 16


GMP 95




338; 339(i)-(iii); 340(i)- (iii); 341(i)-(iii); 342(i)- (ii); 343(i)-(iii); 450(i)- (iii),(v)-(vii), (ix); 451(i), (ii); 452(i)-(v); 542


33



GMP 29


GMP 29

460(ii) Powdered cellulose

GMP 16 & 331


GMP 37 & 332

101(i), (ii), (iii)


95

470(i) Salts of myristic, palmitic and

GMP 71 & 29

137

(1) PPM 1985

(2) Codex GSFA


Reg. Title

(iii),(v)-(vii), (ix); 451(i), (ii); 452(i)-(v); 542



GMP 29


GMP 29


GMP 16 & 331


GMP 37 & 332

101(i), (ii), (iii)


95


GMP 71 & 29


GMP 29

401 Sodium alginate GMP 37 &

332


GMP 37 &

332


GMP 308

220-225, 539

Sulfites 100 mg/kg

44 & 139


300 mg/kg

95




stearic acids with ammonia, calcium, potassium and sodium


GMP 29



GMP 37 & 332


GMP 308

220-225, 539

Sulfites 100 mg/kg

44 & 139


300 mg/kg

95




157 Fish product - -

158 Cured, pickled or salted fish


(ii) 9.2 Processed fish and fish products, including molluscs, crustaceans, and echinoderms

(iii) 9.2.5 Smoked, dried fermented and/or salted fish products including mollusc crustaceans and echinoderms

(iv) 9.3 Semi-preserved fish and fish products, including molluscs, crustaceans, and echinoderms

(v) 9.3.2 Fish and fish products including mollusks crustaceans and echinoderms pickled and/or in brine

(i) CODEX STAN 167-1989: Standard for Salted fish and Dried Salted Fish of the Gadidae Family of Fishes

(ii) CODEX STAN 189-1993: Standard for Dried Shark Fins - No Food Additive Provision

(iii) CODEX STAN 222-2001: Standard for Crackers from Marine and Freashwater Fish, Crustacean and Molluscan Shellfish

(iv) CODEX STAN 236-2003: Standard for Boiled Dried Salted Anchovies - No Food Additive Provision

(v) CODEX STAN 244-2004: Standard for Salted Atlantic Herring and Salted Sprat.

138

(1) PPM 1985

(2) Codex GSFA


Reg. Title

9.2 Processed fish and fish products, including molluscs, crustaceans, and echinoderms


Notes


200 mg/kg

144, 188 & XS311


144, 191 & XS311


30000 mg/kg

XS311


30000 mg/kg

95 & XS311

160a(i), a(iii), e, f


95 & XS311


GMP

301 Sodium ascorbate GMP 306 & 307


GMP

576 Sodium gluconate GMP




9.2.5 Smoked, dried fermented and/or salted fish products including mollusks crustaceans and

echinoderms


Notes

260 Acetic Acid, glacial GMP 266 & 267

472a

Acetic and fatty Acid esters of glycerol

GMP 300


GMP 300

406 Agar GMP 300



22


210-213

Benzoates 200 mg/kg

13 & 121


200 mg/kg

15, 196 & XS311


200 mg/kg

15, 196 & XS311

170(i) Calcium carbonate GMP 266 & 267


327 Calcium lactate GMP 266 & 267

161g Canthaxanthin 15 mg/kg 22 & XS311

120 Carmines 300 22 &

CODEX STAN 167-1989: Standard for Salted Fish and Dried Salted Fish of the

Gadidae Family of Fishes


Preservatives

200-203 Sorbates 200 mg/kg, singly or in combination

expressed as sorbic acid

CODEX STAN 222-2001: Standard for Crackers from Marine and Freshwater Fish,

Crustacean and Molluscan Shellfish


Sequestrants


2200 mg/kg (as phosphorus) singly or in combination





Flavour enhancers


GMP

CODEX STAN 244-2004: Standard for Salted Atlantic Herring and Salted Sprat


Acidity Regulators, Antioxidants

300 Ascorbic acid, L- GMP

330 Citric acid GMP

Preservatives

210-213 Benzoates 200 mg/kg as benzoic acid, singly or in combination

200-203 Sorbates 200 mg/kg (as sorbic acid), singly or in combination

139

(1) PPM 1985

(2) Codex GSFA


Reg. Title

mg/kg XS311

160 a(ii)


1000 mg/kg

XS311


141(i), (ii)


200 mg/kg

XS311



GMP 300


GMP 29


GMP 29


GMP 29


XS311

297 Fumaric acid GMP 266 & 267



22 & XS311



GMP 300 &

332


GMP 300 &

332


GMP 300 &

332


GMP 300


300 mg/kg

22, 161 & XS311


22 & XS311



GMP 300



GMP 266, 267 & 333



GMP 266 & 267


GMP 266 & 267

296 Malic acid, DL GMP 266 & 267




GMP 300

460(i) Microcrystalline cellulose (Cellulose

GMP 300 & 332

140

(1) PPM 1985

(2) Codex GSFA


Reg. Title

gel)

471 Mono- and Di-glycerides of fatty acids

GMP 300


GMP 29 & 313


440 Pectins GMP 300


100 mg/kg

22 & XS311


GMP 230, 266 & 267


460(ii) Powdered cellulose GMP 300 &

332


GMP 300 &

332


15, 196 & XS311


101(i), (ii), (iii)


22 & XS311


GMP 300


GMP 300

262(i) Sodium acetate GMP 266, 267 & 333


500(i) Sodium carbonate GMP 266, 267 & 333


GMP 300 & 332

350(ii) Sodium DL-malate GMP 266, 267 & 333

365 Sodium fumarates GMP 266 & 267

325 Sodium lactate GMP 266, 267 & 333

200-203

Sorbates 1000 mg/kg

42

220-225, 539

Sulfites 30 mg/kg

44 & XS311


22




141

(1) PPM 1985

(2) Codex GSFA


Reg. Title

9.3 Semi-preserved fish and fish products, including molluscs, crustaceans, and echinoderms



200 mg/kg 144 & 188

951 Aspartame 300 mg/kg 144 & 191


200 mg/kg 113

210-213 Benzoates 2000 mg/kg 13 & 120


200 mg/kg 15 & 180


200 mg/kg 15 & 180


30000 mg/kg

95


30000 mg/kg

95




1000 mg/kg 27




120 mg/kg 144


9.3.2 Fish and fish products including mollusks crustaceans and echinoderms pickled and/or in brine


Notes


16


16

160a(ii) Carotenes, beta-,vegetable

1000 mg/kg

16


40 mg/kg 16


250 mg/kg

21


16

338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v);


33

142

(1) PPM 1985

(2) Codex GSFA


Reg. Title

542

101(i),(ii), (iii)


16

954(i)-(iv)


144


26


16


159 Smoked fish (i) 9.0 Fish and fish products, including molluscs, crustaceans, and echinoderms


(iii) 9.2.5 Smoked,dried fermented and/or salted fish products including mollusks crustaceans and echinoderms



Notes


200 mg/kg

144, 188 & XS311


144, 191 & XS311


30000 mg/kg

XS311


30000 mg/kg

95 & XS311

160a(i), a(iii), e, f


95 & XS311


GMP



GMP



332(ii) Tripotassium citrate

GMP


9.2.5 Smoked,dried fermented and/or salted fish products including mollusks crustaceans and

echinoderms


Notes


472a

Acetic and fatty acid esters of glycerol

GMP 300


GMP 300

406 Agar GMP 300


(i) CODEX STAN 311-2013: Standard for Smoked Fish, Smoked-Flavoured Fish and Smoke-Dried Fish

CODEX STAN 311-2013: Standard for Smoked Fish, Smoked-Flavoured Fish and

Smoke-Dried Fish

SMOKED FISH

INS Additive Maximum level

Acidity Regulators


330 Citric acid GMP


334 Tartaric acid, L[+] 200 mg/kg

270 Lactic acid, L-, D-, DL- GMP



Antioxidants


GMP 316 Sodium erythorbate

(sodium isoascorbate)

325 Sodium lactate

Colours


160b(i) Annato extracts, bixin-based

10 mg/kg, as bixin



Packaging gas


941 Nitrogen GMP

Preservatives (for reduced oxygen packaged product only)

200-203 Sorbates 2000 mg/kg as sorbic acid

210-213 Benzoates 200 mg/kg as benzoic acid

SMOKE-FLAVOURED FISH

INS Additive Maximum level

Acidity Regulators


330 Citric acid GMP


334 Tartaric acid, L[+] 200 mg/kg

270 Lactic acid, L-, D-, DL- GMP


143

(1) PPM 1985

(2) Codex GSFA


Reg. Title


22



13 & 121


200 mg/kg

15, 196 &

XS311


200 mg/kg

15, 196 &

XS311

170(i) Calcium carbonate GMP 266 & 267



161g Canthaxanthin 15 mg/kg 22 & XS311


22 & XS311


1000 mg/kg

XS311



200 mg/kg

XS311



GMP 300


GMP 29

631 Disodium 5'-Inosinate

GMP 29


GMP 29


XS311

297 Fumaric acid GMP 266 & 267



22 & XS311



GMP 300 &

332


GMP 300 &

332


GMP 300 &

332


GMP 300


300 mg/kg

22, 161 &

XS311


22 & XS311


Antioxidants


316 Sodium erythorbate (sodium isoascorbate)

GMP


Colours


160b (i) Annato extracts, bixin-based

10 mg/kg, as bixin



Packaging gases


941 Nitrogen GMP

Preservatives (for reduced oxygen packaged product only)

200-203 Sorbates 2000 mg/kg as sorbic acid

210-213 Benzoates 200 mg/kg as benzoic acid

SMOKE-DRIED FISH

No additives are permitted in smoke-dried fish.

144

(1) PPM 1985

(2) Codex GSFA


Reg. Title



GMP 300



GMP 266, 267 & 333



GMP 266 & 267


GMP 266 & 267

296 Malic acid, DL GMP 266 & 267




GMP 300


GMP 300 & 332


GMP 300


GMP 29 & 313


440 Pectins GMP 300


100 mg/kg

22 & XS311


GMP 230, 266 & 267


460(ii) Powdered cellulose GMP 300 &

332


GMP 300 &

332


15, 196 &

XS311


101(i),(ii), (iii)


22 & XS311


GMP 300


GMP 300

262(i) Sodium acetate GMP 266, 267 &

145

(1) PPM 1985

(2) Codex GSFA


Reg. Title

333


500(i) Sodium carbonate GMP 266, 267 & 333

466 Sodium carboxy-methyl cellulose (Cellulose gum)

GMP 300 & 332

350(ii) Sodium DL-malate GMP 266, 267 & 333

365 Sodium fumarates GMP 266 & 267

325 Sodium lactate GMP 266, 267 & 333


42

220-225, 539

Sulfites 30 mg/kg

44 & XS311


22




160 Prepared fish (i) 9.0 Fish and fish products, including molluscs, crustaceans, and echinoderms


(iii) 9.2.4 Cooked and/or fried fish and fish products, including molluscs, crustaceans, and echinoderms

(iv) 9.3 Semi-preserved fish and fish products, including molluscs, crustaceans, and echinoderms

(v) 9.4 Fully preserved including canned or fermented fish and fish products including molluscks crustaceans and echinoderms



Notes


200 mg/kg

144, 188 & XS311


144, 191 & XS311


30000 mg/kg

XS311


30000 mg/kg

95 & XS311



95 & XS311


GMP



GMP


-

146

(1) PPM 1985

(2) Codex GSFA


Reg. Title



GMP


9.2.4 Cooked and/or fried fish and fish products, including molluscs, crustaceans, and echinoderms


Notes





330 Citric acid GMP

627 Disodium 5' - guanylate GMP 312

631 Disodium 5' - inosinate GMP 312

635 Disodium 5' - ribonucleotides

GMP 312

297 Fumaric acid GMP




GMP

296 Malic Acid, DL- GMP


GMP 312




350(ii) Sodium DL-malate GMP






200 mg/kg 144 & 188

951 Aspartame 300 mg/kg 144 & 191


200 mg/kg 113

210-213 Benzoates 2000 mg/kg 13 & 120


200 mg/kg 15 & 180


200 mg/kg 15 & 180


30000 mg/kg

95


30000 mg/kg

95




1000 mg/kg 27

147

(1) PPM 1985

(2) Codex GSFA


Reg. Title




120 mg/kg 144


9.4 Fully preserved including canned or fermented fish and fish products including molluscks crustaceans and

echinoderms



200 mg/kg 144 & 188

951 Aspartame 300 mg/kg 144 & 191


200 mg/kg 113



200 mg/kg 15 & 180


200 mg/kg 15 & 180



500 mg/kg 50


30000 mg/kg

95



500 mg/kg

160a(i), a(iii),e,f



500 mg/kg 95

385,386 Ethylene diamine tetra scetates

340 mg/kg 21




300 mg/kg

172(i)-(iii)

Iron oxides 50 mg/kg 95


338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542



500 mg/kg

148

(1) PPM 1985

(2) Codex GSFA


Reg. Title

101(i),(ii), (iii)


954(i)-(iv)




120 mg/kg 144

220-225, 539




161 Canned fish (i) 9.0 Fish and fish products, including molluscs, crustaceans, and echinoderms

(ii) 9.4 Fully preserved including canned or fermented fish and fish products including molluscks crustaceans and echinoderms

9.4 Fully preserved including canned or fermented fish and fish products including molluscks crustaceans and

echinoderms



200 mg/kg 144 & 188

951 Aspartame 300 mg/kg 144 & 191


200 mg/kg 113



200 mg/kg 15 & 180


200 mg/kg 15 & 180



500 mg/kg 50


30000 mg/kg

95



500 mg/kg

160a(i), a(iii),e,f



500 mg/kg 95


340 mg/kg 21




300 mg/kg

172(i)-(iii)



338; 339 (i) -(iii);


(i) CODEX STAN 3-1981: Standard for Canned Salmon - No Food Additive Provision

(ii) CODEX STAN 37-1991: Standard for Canned Shrimps or Prawns

(iii) CODEX STAN 70-1981: Standard for Canned Tuna and Bonito

(iv) CODEX STAN 90-1981: Standard for Canned Crab Meat (v) CODEX STAN 94-1981: Standard for Canned Sardines

and Sardine-type Products (vi) CODEX STAN 1619-1981: Standard for Canned Finfish

CODEX STAN 37-1991: Standard for Canned Shrimps or Prawns


Colours The following colours may be added at the level provided for in the standard for the purpose of restoring colour lost in processing:

102 Tartrazine

30 mg/kg in the final product, singly or in combination


123 Amaranth


Sequestrant

385-386


250 mg/kg (as anhydrous calcium disodium ethylene diamine tetra acetates)

Acidity Regulator

330 Citric acid GMP

338 Phosphoric acid 540 mg/kg as phosphorus

CODEX STAN 70-1981: Standard for Canned Tuna and Bonito


Thickening or Gelling Agents (for use in packing media only)

400 Alginic acid

401 Sodium alginate



406 Agar

407 Carrageenan

407a Processed Eucheuma

149

(1) PPM 1985

(2) Codex GSFA


Reg. Title

340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v);542


500 mg/kg

101(i),(ii), (iii)


954(i)-(iv)




120 mg/kg 144

220-225, 539




Seaweed (PES) GMP

410 Carob bean gum

412 Guar gum

413 Tragacanth gum

415 Xanthan gum

440 Pectins

466 Sodium carboxymethylcellulose

Modified Starches

1401 Acid treated starches

GMP

1402 Alkaline treated starches

1404 Oxidized starches


1412 Distarch phosphate, esterified



1420 Starch acetate



1442 Hydroxypropyl starch phosphate

Acidity Regulators

260 Acetic acid

GMP 270 Lactic acid (L-, D-, and

DL-)

330 Citric acid

For Canned Tuna and Bonito Only

Acidity Regulators

450 (i)

Disodium diphosphate 4400 mg/kg expressed as

phosphorus (includes natural phosphate)

CODEX STAN 90-1981: Standard for Canned Crab Meat


Acidity Regulators

330 Citric acid GMP

338 Phosphoric acid 4400 mg/kg (as phosphorus), singly or

in combination (includes natural

phosphate)

450 (i)

Disodium diphosphate

Sequestrant

385-386


250 mg/kg (as anhydrous calcium disodium ethylene

diamine tetra acetate)

Flavour Enhancer

621 Monosodium L- glutamate

GMP

150

(1) PPM 1985

(2) Codex GSFA


Reg. Title

CODEX STAN 94-1981: Standard for Canned Sardines and Sardine-Type Products



400 Alginic acid

GMP

401 Sodium alginate



406 Agar

407 Carrageenan

407a Processed Eucheuma Seaweed (PES)

410 Carob bean gum

412 Guar gum

413 Tragacanth gum

415 Xanthan gum

440 Pectins


Modified Starches


GMP







1420 Starch acetate




Acidity Regulators

260 Acetic acid


DL-)

330 Citric acid

CODEX STAN 119-1981: Standard for Canned Finfish



400 Alginic acid

GMP

401 Sodium alginate



406 Agar

407 Carrageenan

407a Processed Eucheuma Seaweed (PES)

151

(1) PPM 1985

(2) Codex GSFA


Reg. Title

410 Carob bean gum

412 Guar gum

413 Tragacanth gum

415 Xanthan gum

440 Pectins


Modified Starches


GMP







1420 Starch acetate




Acidity Regulators

260 Acetic acid, glacial


DL-)

330 Citric acid

162 Fish paste (i) 9.0 Fish and fish products, including molluscs, crustaceans, and echinoderms

(ii) 9.3 Semi-preserved fish and fish products, including molluscs, crustaceans, and echinoderms

(iii) 9.3.4 Semi preserved fish and fish products including molluscs crustaceans and echinoderms (e.g fish paste) excluding products of food categories 9.3.1-9.3.3




200 mg/kg 144 & 188

951 Aspartame 300 mg/kg 144 & 191


200 mg/kg 113

210-213 Benzoates 2000 mg/kg 13 & 120


200 mg/kg 15 & 180


200 mg/kg 15 & 180


30000 mg/kg

95


30000 mg/kg

95

-

152

(1) PPM 1985

(2) Codex GSFA


Reg. Title




1000 mg/kg 27




120 mg/kg 144


9.3.4 Semi preserved fish and fish products including molluscs, crustaceans and echinoderms (e.g fish paste)

excluding products of food categories 9.3.1-9.3.3


Notes




1000 mg/kg

16


75 mg/kg 95


16


300 mg/kg

161

172(i)-(iii)




33 & 193


100 mg/kg

101(i),(ii), (iii)


954(i)-(iv)


144



163 Belacan Refer Regulation 162

-

164 Fish sauce (i) 12.0 Salts, spices, soups, sauces, salads, protein products

(ii) 12.6 Sauces and like products (iii) 12.6.4 Clear sauces (e.g.fish sauce)

(i) CODEX STAN 302-2011: Standard for Fish Sauce

153

(1) PPM 1985

(2) Codex GSFA


Reg. Title

12.6 Sauces and Like Products


Notes


1000 mg/kg

188



191


13



200 mg/kg

15 & 130


100 mg/kg

15 & 130



50000 mg/kg


30000 mg/kg





100 mg/kg


10000 mg/kg


15


1000 mg/kg

27


300 mg/kg

172(i)-(iii)




33


50 mg/kg


15 & 130

101(i),(ii), (iii)


954(i)- Saccharins 160

CODEX STAN 302-2011: Standard for Fish Sauce


Acidity regulators

334;335(i), (ii), 336 (i), (ii); 337

Tartrates 200 mg/kg (as tartrates)

330, 331 (i), (iii), 332 (i),(ii)

Citrates GMP

296, 350(i), (ii) 351(i),(ii) 352(ii)

Malates GMP

300 Ascorbic acid GMP


260 Acetic acid GMP

Flavour enhancers

621 Monosodium glutamate GMP

630 Inosinic acid GMP

631 Disodium Inosine 5’monophophate

GMP

627 Disodium 5’guanylate GMP

Sweeteners

950 Acesulfame K 1000 mg/kg

955 Sucralose 450 mg/kg


Colours


50000 mg/kg

Emulsifiers and Stabilizers

466, 468 Carboxymethyl cellulose and crosslinked carboxymethyl cellulose

GMP

Preservatives



154

(1) PPM 1985

(2) Codex GSFA


Reg. Title

(iv) mg/kg


42 & 127


450 mg/kg

127


220-225, 539

Sulfites 300 mg/kg

44



200 mg/kg

15 & 130


12.6.4 Clear Sauces (e.g. Fish Sauce)


304, 305



432-436




166 Cincalok Refer Regulation 162

-

166A Oyster sauce Refer Regulation 164 -

166B Oyster flavoured

sauce


167 Fish ball or fish cake




(iv) 9.2.4.1 Cooked fish and fish products (v) 9.2.4.2 Cooked molluscs crustaceans and echinoderms



Notes


200 mg/kg

144, 188 & XS311


144, 191 & XS311


30000 mg/kg

XS311


30000 mg/kg

95 & XS311

160a(i), a(iii), e, f


95 & XS311


GMP


-

155

(1) PPM 1985

(2) Codex GSFA


Reg. Title


GMP




GMP








330 Citric acid GMP

627 Disodium 5'- guanylate

GMP 312

631 Disodium 5'-inosinate GMP 312


GMP 312





GMP



GMP 312







9.2.4.1 Cooked fish and fish products


Notes


GMP 241


GMP 241

406 Agar GMP 241



95


95




160a(ii) Carotenes, beta, vegetable

1000 mg/kg

95


156

(1) PPM 1985

(2) Codex GSFA


Reg. Title


30 mg/kg 62 & 95


GMP 241


GMP 241


50 mg/kg 21





95



GMP 16 & 325


GMP 16 & 325


GMP 16 & 325



300 mg/kg

95




GMP 241






GMP 241


GMP 16 & 325


GMP 241


440 Pectins GMP 241



33


157

(1) PPM 1985

(2) Codex GSFA


Reg. Title


500 mg/kg

95



GMP 16 7 325


101(i),(ii), (iii)


95

954(i)-(iv)


161


GMP 241


GMP 241



GMP 16 & 325


42


95




9.2.4.2 Cooked molluscs, crustaceans and echinoderms


Notes

406 Agar GMP 241




200 mg/kg

6 & 250


13 & 82




1000 mg/kg



158

(1) PPM 1985

(2) Codex GSFA


Reg. Title


GMP 16


GMP 16


GMP 16


250 mg/kg

16




GMP 16



33

124 Ponceau 4R (Cochineal Red A)

250 mg/kg



GMP 16

101(i),(ii), (iii)




GMP 16 & 325


42 & 82

220-225, 539

Sulfites 150 mg/kg

44


168 Fish keropok (i) 9.0 Fish and fish products, including molluscs, crustaceans, and echinoderms



(iv) 9.2.4.1 Cooked fish and fish products (v) 15.0 Ready-to-eat savouries (vi) 15.3 Snacks-fish based

-

159

(1) PPM 1985

(2) Codex GSFA


Reg. Title



Notes


200 mg/kg

144, 188 & XS311


144, 191 & XS311


30000 mg/kg

XS311


30000 mg/kg

95 & XS311

160a(i), a(iii), e, f


95 & XS311


GMP



GMP




GMP




Notes





330 Citric acid GMP

627 Disodium 5'-guanylate GMP 312

631 Disodium 5'-inosinate GMP 312


GMP 312


504(i) Magnesium Carbonate GMP



GMP


621 Monosodium L- glutamate

GMP 312







160

(1) PPM 1985

(2) Codex GSFA


Reg. Title



Notes


GMP 241


GMP 241

406 Agar GMP 241



95


95





1000 mg/kg

95



30 mg/kg 62 & 95


GMP 241


GMP 241


50 mg/kg 21





95



GMP 16 & 325


GMP 16 & 325


GMP 16 & 325



300 mg/kg

95




GMP 241





465 Methyl ethyl GMP 241

161

(1) PPM 1985

(2) Codex GSFA


Reg. Title

cellulose


GMP 16 & 325


GMP 241


440 Pectins GMP 241



33



500 mg/kg

95



GMP 16 7 325


101(i),(ii), (iii)


95

954(i)-(iv)


161


GMP 241


GMP 241



GMP 16 & 325


42


95




162

(1) PPM 1985

(2) Codex GSFA


Reg. Title

15.0 Ready-to-eat savouries


Notes


350 mg/kg

188


191

901 Beeswax GMP 3


200 mg/kg

15 & 130



10000 mg/kg


10000 mg/kg


3


338; 339 (i)-(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542


33




26


1000 mg/kg

161


200 mg/kg

15 & 130

388,389 Thiodipropionates 200 mg/kg

46


15.3 Snacks-fish based



160a(ii) Cartenes, beta-, vegetable

100 mg/kg

141(i), (ii)


350 mg/kg



163

(1) PPM 1985

(2) Codex GSFA


Reg. Title

169 Otak udang petis or heko


170 Pekasam Refer Regulation 159

-

171 Egg (i) 10.0 Eggs and egg products (ii) 10.1 Fresh eggs

10.1 Fresh eggs


Notes


4

133 Brilliant blue FCF GMP 4

161g Canthaxanthin GMP 4


20000 mg/kg

4


20000 mg/kg

4

120 Carmines GMP 4


1000 mg/kg

4

160a(i), a(iii),e,f


4

143 Fast green FCF GMP 4


4


300 mg/kg

4 & 161

172(i)-(iii) Iron oxides GMP 4


500 mg/kg

4

101(i),(ii), (iii)


4

110 Sunset yellow FCF GMP 4

-

172 Liquid egg (i) 10.0 Eggs and egg products (ii) 10.2 Egg products (iii) 10.2.1 Liquid egg products (iv) 10.2.2 Frozen egg products

10.2 Egg products


Notes


20000 mg/kg

161


1000 mg/kg


200 mg/kg

-

164

(1) PPM 1985

(2) Codex GSFA


Reg. Title

10.2.1 Liquid egg products


Notes


406 Agar GMP


13




407 Carrageenan GMP

330 Citric acid GMP


GMP

418 Gellan gum GMP

412 Guar gum GMP


GMP

416 Karaya gum GMP



GMP

322(i) Lecithin GMP


GMP


GMP

440 Pectins GMP



33 & 67

1200 Polydextroses GMP


GMP


GMP




GMP

165

(1) PPM 1985

(2) Codex GSFA


Reg. Title


GMP



42


GMP

417 Tara gum GMP

1505 Triethyl citrate 2500 mg/kg

47


415 Xanthan gum GMP

10.2.2 Frozen egg products


Notes


406 Agar GMP



407 Carrageenan GMP

330 Citric acid GMP

418 Gellan gum GMP

422 Glycerol GMP

412 Guar gum GMP


GMP

416 Karaya gum GMP


270 Lactic acid,L-D- and DL-

GMP

322(i) Lecithin GMP

421 Mannitol GMP


GMP


GMP

440 Pectins GMP



33



GMP

1204 Pullulan GMP

166

(1) PPM 1985

(2) Codex GSFA


Reg. Title


GMP




GMP


GMP



42


GMP

417 Tara gum GMP


415 Xanthan gum GMP

173 Liquid egg yolk

(i) 10.0 Eggs and egg products (ii) 10.2 Egg products (iii) 10.2.1 Liquid egg products

10.2 Egg products


Notes


20000 mg/kg

161


1000 mg/kg


200 mg/kg



Notes


406 Agar GMP


13




407 Carrageenan GMP

330 Citric acid GMP


GMP

418 Gellan gum GMP

412 Guar gum GMP


GMP

416 Karaya gum GMP



GMP

-

167

(1) PPM 1985

(2) Codex GSFA


Reg. Title

322(i) Lecithin GMP


GMP

471 Mono- and Di-lycerides of fatty acids

GMP

440 Pectins GMP



33 & 67



GMP

470(i) Salts of myristic, palmitic and atearic acids with ammonia, calcium, potassium and sodium

GMP




GMP


GMP



42


GMP

417 Tara gum GMP


47


415 Xanthan gum GMP

174 Liquid egg white


175 Dried egg,dried egg

yolk and dried egg

white

(i) 10.0 Eggs and egg products (ii) 10.2 Egg products (iii) 10.2.3 Dried and/or heat coagulated egg products

-

168

(1) PPM 1985

(2) Codex GSFA


Reg. Title

10.2 Egg products


Notes


20000 mg/kg

161


1000 mg/kg


200 mg/kg

10.2.3 Dried and/or heat coagulated egg products


Notes


5000 mg/kg

385, 386


200 mg/kg 21 & 47

200-203


1505 Triethyl citrate 2500 mg/kg 47


176 Reference to egg as food or as ingredient in

food

- -

177 Preserved egg (i) 10.0 Eggs and egg products (ii) 10.3 Preserved eggs,including alkaline, salted and

canned eggs

10.3 Preserved eggs,including alkaline, salted and canned eggs



20000 mg/kg

4


20000 mg/kg




-

179 General standard

(i) 2.0 Fats and oils and fats emulsions (ii) 2.1 Fats and oils essentially free from water

(i) CODEX STAN 19-1981: Standard for edible fats and oils not covered by individual standards:

No additives are permitted in virgin or cold pressed oils covered by this Standard.

169

(1) PPM 1985

(2) Codex GSFA


Reg. Title

Colours: No colours are permitted in vegetable oils. The following colours are permitted for the purpose of restoring natural colour lost in processing or for the purpose of standardizing colour, as long as the added colour does not deceive or mislead the consumer by concealing damage or inferiority or by making the product appear to be of greater than actual value:



160a(ii) Beta-carotenes, vegetable

25 mg/kg

160a(i) Beta-carotenes, synthetic

25 mg/kg (Singly or in combination)

160a(iii) Beta-carotenes, Blakeslea trispora

160e Beta-apo-8’-carotenal

160f Beta-apo-8’-carotenoic acid, methyl or ethylester


10 mg/kg (as bixin )

Flavours: Natural flavours and their identical synthetic equivalents and other synthetic flavours, except those which are known to represent a toxic hazard. Antioxidants:


304 Ascorbyl palmitate 500 mg/kg (Singly or in combination


307a Tocopherol, d-alpha-

300 mg/kg (Singly or in combination)




319 Tertiary butyl hydroquinone (TBHQ)

120mg/kg


175 mg/kg


75 mg/kg

Any combination of gallates, BHA, BHT, and/or TBHQ

200 mg/kg but limits above not to

be exceeded

389 Dilauryl thiodipropionate 200 mg/kg

Antioxidant synergists:


330 Citric acid GMP



384 Isopropyl citrates 100 mg/kg (Singly or in combination)


170

(1) PPM 1985

(2) Codex GSFA


Reg. Title

Anti-foaming agents (for oils and fats for deepfrying):



180 Dripping (i) 2.0 Fats and oils and fats emulsions (ii) 2.1 Fats and oils essentially free from water (iii) 2.1.3 Lard, tallow, fish oil, and other animal fats

2.1.3 Lard, tallow, fish oil, and other animal fats


Notes

304, 305

Ascorbyl esters 500 mg/kg

10


200 mg/kg

15 & 130


200 mg/kg

15 & 130


1000 mg/kg

160a(i),a(iii),e,f


330 Citric acid GMP


100 mg/kg

322


10000 mg/kg

143 Fast green FCF GMP



300 mg/kg

161




102


15 & 130


10000 mg/kg

484 Stearyl citrate GMP


161


200 mg/kg

15 & 130

388, 389

Thiodipropionates 200 mg/kg

46

307a, b, c


358

(i) CODEX STAN 211-1999: Standard for Named Animal Fats

CODEX STAN 211-1999: Standard for Named Animal Fats

Colours: The following colours are permitted for the purpose of restoring natural colour lost in processing or for the purpose of standardizing colour, as long as the added colour does not deceive or mislead the consumer by concealing damage or inferiority or by making the product appear to be of greater than actual value:



160a(ii) beta-carotenes, vegetable 25 mg/kg

160a(i) beta-carotenes, synthetic 25 mg/kg (Singly or in combination)

160a(iii) beta-carotenes, blakeslea trispora

160e beta-apo-8’-carotenal

160f beta-apo-8’-carotenoic acid, methyl or ethyl ester


10 mg/kg (as bixin)

Antioxidants

304 Ascorbyl palmitate 500 mg/kg (Singly or in combination)


307a Tocopherol, d-alpha- 300 mg/kg (Singly or in combination)





120 mg/kg


175 mg/kg


75 mg/kg

Any combination of gallates, BHA, BHT, or TBHQ

200 mg/kg but limits above not to

be exceeded

Antioxidant synergists

330 Citric acid GMP



384 Isopropyl citrates 100 mg/kg (Singly or in combination)


181 Suet Refer Regulation 180


182 Lard Refer Regulation 180


171

(1) PPM 1985

(2) Codex GSFA


Reg. Title

183 RBD palm stearin

(i) 2.0 Fats and oils and fats emulsions (ii) 2.1 Fats and oils essentially free from water – No food

additive provision (iii) 2.1.2 Vegetable oils and fats

2.1.2 Vegetable oils and fats


Notes


10


200 mg/kg

15 & 130


200 mg/kg

15 & 130


1000 mg/kg

160a(i), a(iii),e,f




100 mg/kg

277


10000 mg/kg





102


15 & 130


10000 mg/kg


GMP 277



200 mg/kg

15 & 130

388,389 Thiodipropionates 200 mg/kg

46

307a, b, c


356 & 357


(i) CODEX STAN 210-1999: Standard for Named Vegetable Oils

CODEX STAN 210-1999: Standard for Named Vegetable Oils


No food additives are permitted in virgin or cold pressed oils

Flavours: Natural flavours and their identical synthetic equivalents, and other synthetic flavours, except those which are known to represent a toxic hazard.

Antioxidants:


304 Ascorbyl palmitate 500 mg/kg (Singly or in combination) 305 Ascorbyl stearate

307a Tocopherol, d-alpha- 300 mg/kg (Singly or in combination) 307b Tocopherol concentrate,

mixed




120 mg/kg


175 mg/kg


75 mg/kg

Any combination of gallates, BHA, BHT, or TBHQ not to exceed 200 mg/kg within individual limits

389 Dilauryl thiodiproprionate

200 mg/kg

Antioxidant synergists

330 Citric acid GMP


GMP


384 Isopropyl citrates 100 mg/kg (Singly or in combination) 472c Citric and fatty acid

esters of glycerol

Anti-foaming agents (for oils and fats for deepfrying)


184 NBD palm stearin


185 Margarine (i) 2.0 Fats and oils and fats emulsions (ii) 2.2 Fat emulsions mainly of type water-in-oil (iii) 2.2.2 Fat spreads, dairy fat spreads and blended

spreads

(i) CODEX STAN 256-2007: Standard for Fat spreads and blended spreads:

Only those food additive classes listed below are technologically justified and may be used in products covered by this Standard. Within each additive class only those food additives listed below, or referred to, may be used and only for the functions, and within the limits, specified.

172

(1) PPM 1985

(2) Codex GSFA


Reg. Title

2.2.2 Fat spreads, dairy fat spreads and blended spreads


Notes


10


13


200 mg/kg

15 & 130


200 mg/kg

15 & 130



500 mg/kg


500 mg/kg

214


161 & 178


1000 mg/kg

160a(i),a(iii),e,f



10000 mg/kg


100 mg/kg

21


300 mg/kg

27



200 mg/kg

214 & 215



33


10 mg/kg 152


5000 mg/kg

359

476

Polyglycerol esters of interesterified ricinoleic acid

4000 mg/kg

359


360 & 364


15 & 130

405 Propylene glycol 3000 359

Additive Functional Classes: a. Acidity regulators b. Antifoaming agents c. Antioxidants d. Colours e. Emulsifiers f. Flavour enhancers g. Packing gases h. Preservatives i. Stabilizers j. Thickeners Acidity regulators, antifoaming agents, antioxidants, colours, emulsifiers, flavour enhancers, packing gases, preservatives, stabilizers and thickeners used in accordance with Table 3 of the GSFA are acceptable for use in foods conforming to this Standard.


Acidity Regulators


334; 335(i), (ii); 336(i), (ii); 337

Tartrates 100 mg/kg (as tartaric acid)

338; 339(i), (ii), (iii); 340(i), (ii), (iii); 341(i), (ii), (iii); 342(i), (ii); 343(i), (ii), (iii); 450(i), (ii), (iii), (v), (vi); (vii), 451(i), (ii); 452(i), (ii), (iii), (iv), (v); 542

Phosphates 1000 mg/kg (as Phosphorus)

Antifoaming Agents

900a Polydimethylsiloxane 10 mg/kg (frying purposes, only)

Antioxidants

304, 305 Ascorbyl esters 500 mg/kg (as ascorbyl stearate)

307a Tocopherol, d-alpha- 500 mg/kg (Singly or in combination)



310 Propyl gallate 200 mg/kg (fat or oil basis) singly or in

combination.





385, 386 EDTAs 100 mg/kg (as anhydrous calcium disodium EDTA)

388, 389 Thiodipropionates 200 mg/kg (as thiodipropionic

173

(1) PPM 1985

(2) Codex GSFA


Reg. Title

alginate mg/kg


20000 mg/kg

101(i), (ii), (iii)



XS253


42


10000 mg/kg

359

481(i), 482(i)



15


348 & 360


10000 mg/kg

348 & 360


10000 mg/kg

348 & 360

334, 335(ii), 337

Tartrates 100 mg/kg

45 & 361


200 mg/kg

15 & 130

479 Thermally oxidized soy bean oil interacted with mono- and diglycerides of fatty acids

5000 mg/kg

388, 389 Thiodipropionates 200 mg/kg

46

307a,b, c Tocopherols 500 mg/kg


acid)

Colours


101(i), (ii) Riboflavins 300 mg/kg


150b Caramel II - sulfite caramel

500 mg/kg


500 mg/kg


500 mg/kg

160a(ii) beta-carotenes, (vegetable)

1000 mg/kg

160a(i) beta-carotenes (synthetic)


combination 160a (iii) beta-carotenes

(Blakeslea trispora)

160e beta-apo-8’-carotenal

160f beta-apo-8’-carotenoic acid, methyl or ethyl ester


100 mg/kg (as bixin)

Emulsifiers

432, 433, 434, 435, 436

Polysorbates 10000 mg/kg (singly or in combination)


10000 mg/kg


10000 mg/kg



5000 mg/kg


4000 mg/kg


20000 mg/kg

479 Thermally oxidized soya bean oil interacted with mono- and diglycerides of fatty acids)

5000 mg/kg (in fat emulsions for frying or baking purpose, only).

481(i), 482(i) Stearoyl-2-lactylates 10000 mg/kg (singly or in combination)

484 Stearyl citrate 100 mg/kg (fat or oil basis)

491, 492, 493, 494, 495


10000 mg/kg (singly or in combination)

Flavours

Natural flavouring substances and artificial flavouring substances

Preservatives

200, 201, 202, 203

Sorbates 2000 mg/kg (singly or in

174

(1) PPM 1985

(2) Codex GSFA


Reg. Title

combination (as sorbic acid))

210, 211, 212, 213

Benzoates 1000 mg/kg (singly or in combination (as benzoic acid))

If used in combination, the combined use shall not exceed 2000 mg/kg of which the benzoic acid portion shall not exceed 1000 mg/kg.



3000 mg/kg

186 Fat spread Refer Regulation 185 (i) CODEX STAN 253-2006: Standard for Dairy Fat Spreads (ii) CODEX STAN 256-2007: Standard for Fat Spreads and

Blended Spreads

CODEX STAN 253-2006: Standard for Dairy Fat Spreads

Only those additive functional classes indicated as technologically justified in the table below may be used for the product categories specified. Within each additive class, and where permitted according to the table, only those food additives listed below the table may be used and only within the functions and limits specified.

Additive functional class: Justified use in dairy fat spreads:

<70% milk fat content*

≥ 70% milk fat content

Acids X X

Acidity regulators X X

Anticaking agents - -

Antifoaming agents X X

Antioxidants X X

Bleaching agent - -

Bulking agents - -

Carbonating agents - -

Colours X X

Colour retention agents - -

Emulsifiers

Firming agents - -

Flavour enhancers X -

Foaming agents - -

Gelling agents - -

Humectants - -

Preservatives X X

Propellants X X

Raising agents - -

Sequestrants - -

Stabilizers X -

Thickeners X -

* The application of GMP in the use of emulsifiers, stabilizers, thickeners and flavour enhancers includes consideration of the fact that the amount required to obtain the technological function in the product decreases with increasing fat content, fading out at fat content about 70%.

175

(1) PPM 1985

(2) Codex GSFA


Reg. Title


Colours


160a(i) Carotenes, beta- (synthetic)

35 mg/kg, singly or in combination

160a(i) Carotenes, beta- (synthetic)

160a(iii) Carotenes, beta- (Blakeslea trispora)


160f Carotenoic acid, ethyl ester, beta-apo-8'-

160b(i) Annatto extracts, bixin based

20 mg/kg

Emulsifiers


10000 mg/kg, singly or in combination (Dairy fat spreads for baking purposes only)






Limited byGMP


Limited by GMP


Limited by GMP


Limited by GMP


10000 mg/kg


10000 mg/kg, dairy fat spreads for baking purposes only.

474 Sucroglycerides 10000 mg/kg, dairy fat spreads for baking purpose only


5000 mg/kg


4000 mg/kg

481(i) Sodium stearoyl lactylate

10000 mg/kg, singly or in combination

482(i) Calcium stearoy lactylate

491 Sorbitan monostearate 10000 mg/kg, singly or in combination





Preservatives

200 Sorbic acid 2000 mg/kg, singly

176

(1) PPM 1985

(2) Codex GSFA


Reg. Title

201 Sodiu sorbate

or in combination (as sorbic acid) for fat contents < 59% and 1000 mg/kg, singly or in combination (as sorbic acid) for fat contents ≥ 59%


203 Calcium sorbate

Stabilizers/thickeners


880 mg/kg, singly or in combination, as phosphorous

340(ii) Dipotassi m hydrogen phosp a e

340(iii) T ipotassium phosphate

341(i) Monocalcium dihydrogen phosphate



450(i) Disodium diposphate







405 Propylene glicol alginate 3000 mg/kg



Limited by GMP

410 Carob bean gum Limited by GMP




Limited by GMP


418 Gellan gum Limited by GMP

422 Glycerol Limited by GMP

440 Pectins Limited by GMP


Limited by GMP


461 Methyl cellulose Limited by GMP

463 Hydroxypropyl cellulose Limited by GMP


Limited by GMP

465 Methyl ethyl cellulose Limited by GMP


Limited by GMP



Limited by GMP


1400 Dextrin, roasted starch Limited by GMP


1402 Alkaline-treated starch Limited by GMP

177

(1) PPM 1985

(2) Codex GSFA


Reg. Title




Limited by GMP




Limited by GMP


Limited by GMP



Limited by GMP



Limited by GMP

Acidity regulators




329 Magnesium lactate (DL-) Limited by GMP


Limited by GMP

331(ii) Disodium monohydrogen citrate

Limited by GMP

334 Tartaric acid (L(+)-) 5000 mg/kg, singly or in combination as tartaric acid

335 (i) Monosodium tartrate

335 (ii) Sodium L (+)-tartrate

336 (i) Monopotassium tartrate

336 (ii) Dipotassium tartrate


339 (i) Sodium dihydrogen phosphate 880 mg/kg, singly or

in combination as phosphorous

339 (ii) Disodium hydrogen phosphate


338 Phosphoric acid

524 Sodium hydroxide Limited by GMP

526 Calcium hydroxide Limited by GMP

Antioxidants

304 Ascorbyl palpitate 500 mg/kg, as ascorbyl stearate 305 Ascorbyl stearate

307a Tocopherols 500 mg/kg

310 Propyl gallate 200 mg/kg, singly or in combination: Butylated Hydroxyanisole (INS 320), Butylated Hydroxytoluene (INS 321), and Propyl Gallate (INS 310) as a combined maximum level of 200 mg/kg on a fat or oil basis. May be used only in dairy fat spreads

178

(1) PPM 1985

(2) Codex GSFA


Reg. Title

intended for cooking purposes.


200 mg/kg, singly or in combination: Butylated Hydroxyanisole (INS 320), Butylated Hydroxytoluene (INS 321), and Propyl Gallate (INS 310) as a combined maximum level of 200 mg/kg on a fat or oil basis. May be used only in dairy fat spreads intended for cooking purposes.


75 mg/kg, singly or in combination: Butylated Hydroxyanisole (INS 320), Butylated Hydroxytoluene (INS 321), and Propyl Gallate (INS 310) as a combined maximum level of 200 mg/kg on a fat or oil basis. May be used only in dairy fat spreads intended for cooking purposes.

Anti-foaming agents

900a Polydimethylsiloxane 10 mg/kg in dairy fat spreads for frying purposes, only.

Flavour enhancers

627 Disodium 5’-guanylate Limited by GMP

628 Dipotassium 5’-guanylate

Limited by GMP

CODEX STAN 256-2007: Standard for Fat Spreads and Blended Spreads

Only those food additive classes listed below are technologically justified and may be used in products covered by this Standard. Within each additive class only those food additives listed below, or referred to, may be used and only for the functions, and within the limits, specified. Additive Functional Classes a. Acidity regulators b. Antifoaming agents c. Antioxidants d. Colours e. Emulsifiers f. Flavour enhancers g. Packing gases

179

(1) PPM 1985

(2) Codex GSFA


Reg. Title

h. Preservatives i. Stabilizers j. Thickeners Acidity regulators, antifoaming agents, antioxidants, colours, emulsifiers, flavour enhancers, packing gases, preservatives, stabilizers and thickeners used in accordance with Table 3 of the Codex General Standard for Food Additives are acceptable for use in foods conforming to this Standard.


Acidity Regulators


334; 335(i), (ii); 336(i), (ii); 337

Tartrates 100 mg/kg (as tartaric acid)

338; 339(i), (ii), (iii); 340(i), (ii), (iii); 341(i), (ii), (iii); 342(i), (ii); 343(i), (ii), (iii); 450(i), (ii), (iii), (v), (vi); (vii), 451(i), (ii); 452(i), (ii), (iii), (iv),(v); 542

Phosphates

1000 mg/kg (as Phosphorus)

Antifoaming Agents


10 mg/kg (frying purposes, only)

Antioxidants

304, 305 Ascorbyl esters 500 mg/kg (as ascorbyl stearate)

307a Tocopherol, d-alpha-

500 mg/kg (singly or in

combination)



310 Propyl gallate 200 mg/kg (fat or oil basis) singly or in

combination





385, 386 EDTAs 100 mg/kg (as anhydrous calcium disodium EDTA))

388, 389 Thiodipropionates 200 mg/kg (as thiodipropionic acid)

Colours


180

(1) PPM 1985

(2) Codex GSFA


Reg. Title

101(i), (ii) Riboflavins 300 mg/kg


150b Caramel II – sulfite caramel

500 mg/kg


500 mg/kg


500 mg/kg

160a (ii) Beta-carotenes, (vegetable)

1000 mg/kg

160a(i) Beta-carotenes, (synthetic)


160a (iii) Beta-carotenes, (Blakeslea trispora)

160e Beta-apo-8’- carotenal

160f beta-apo-8’Carotenoic acid, methyl or ethyl ester


100 mg/kg (as bixin)

Emulsifiers

432, 433, 434, 435, 436

Polysorbates 10000 mg/kg (singly or in combination)


10000 mg/kg


10000 mg/kg



5000 mg/kg


4000 mg/kg


20000 mg/kg

479 Thermally oxidized soya bean oil interacted with mono- and diglycerides of fatty acids)

5000 mg/kg (in fat emulsions for

frying or baking purpose, only)

481(i), 482(i) Stearoyl-2-lactylates


484 Stearyl citare 100 mg/kg (fat or oil basis)

491, 492, 493, 494, 495



Flavours

Natural flavouring substances and artificial flavouring substances

Preservatives

181

(1) PPM 1985

(2) Codex GSFA


Reg. Title

200, 201, 202, 203

Sorbates 2000 mg/kg (singly or in combination (as sorbic acid))

210, 211, 212, 213

Benzoates 1000 mg/kg (singly or in combination (as benzoic acid))

If used in combination, the combined use shall not exceed 2000 mg/kg of which the benzoic acid portion shall not exceed 1000 mg/kg.



3000 mg/kg

187 Vanaspati (i) 2.0 Fats and oils, and fat emulsions (ii) 2.1 Fats and oils essentially free from water – No Food

Additive Provision (iii) 2.1.2 Vegetable oils and fats





200 mg/kg 15 & 130


200 mg/kg 15 & 130


1000 mg/kg

160a(i), a(iii),e,f




100 mg/kg 277


10000 mg/kg




10 mg/kg




10000 mg/kg


GMP 277



200 mg/kg 15 & 130

388,389 Thiodipropionates 200 mg/kg 46

307a, b, c

Tocopherols 300 mg/kg 356 & 357


-

188 General standard for

edible oil


182

(1) PPM 1985

(2) Codex GSFA


Reg. Title

189 Cooking oil Refer Regulation 183 Refer Regulation 183

190 Refined coconut oil


191 Unrefined coconut oil


192 Corn oil Refer Regulation 183 Refer Regulation 183

193 Cottonseed oil


194 Groundnut oil peanut oil or arachis oil


195 Mustard seed oil


196 RBD palm oil Refer Regulation 183 Refer Regulation 183

197 NBD palm oil Refer Regulation 183 Refer Regulation 183

198 RBD palm olein


199 NBD palm olein


200 RBD palm kernel oil


201 Olive oil Refer Regulation 183 (i) CODEX STAN 33-1981: Standard for Olive Oils and Olive Pomance Oils

Virgin olive oils No additives are permitted in these products. Refined olive oil, olive oil, refined olive-pomace oil and olive-pomace oil The addition of alpha-tocopherols (d-alpha tocopherol (INS 307a); mixed tocopherol concentrate (INS 307b); dl-alpha-tocopherol (INS 307c)) to the above products is permitted to restore natural tocopherol lost in the refining process. The concentration of alpha-tocopherol in the final product shall not exceed 200 mg/kg.

202 Rice bran oil Refer Regulation 183 Refer Regulation 183

203 Rapeseed oil or toria oil


204 Safflower seed oil


205 Sesame seed oil or gingerly

oil


206 Soya bean oil Refer Regulation 183 Refer Regulation 183

207 Sunflower seed oil


209 Vegetable (i) 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds

(ii) 4.2 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds

-

210 Fresh vegetable


(ii) 4.2 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera),

(i) CODEX STAN 38-1981: General Standard for Edible Fungi and Fungus Products

(ii) CODEX STAN 40R-1981: Standard for Fresh Fungus “Chanterelle” - No Food Additive Provision

(iii) CODEX STAN 131-1981: Standard for Unshelled

183

(1) PPM 1985

(2) Codex GSFA


Reg. Title

seaweeds, and nuts and seeds (iv) 4.2.1 Fresh vegetables (including mushrooms and fungi,

roots and tubers, pulses and legumes and aloe vera), seaweeds, and nuts and seeds – No Food Additive Provision

(iii) 4.2.1.1 Untreated fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds.

(iv) 4.2.1.2 Surface-Treated Fresh Vegetables (Including Mushrooms and Fungi, Roots And Tubers, Pulses And Legumes, and Aloe Vera), seaweeds, and nuts and seeds

(v) 4.2.1.3 Peeled, cut or shredded fresh vegetable (including mushrooms and fungi,roots and tubers,pulses and legumes and aloe vera), seaweeds and nuts seeds

(vi) 4.2.2 Processed vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds

(vii) 4.2.2.1 Frozen vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds and nuts and seeds

(viii) 4.2.2.2 Dried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds

(ix) 4.2.2.3 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds in vinegar, oil, brine, or soybean sauce

(x) 4.2.2.4 Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds

(xi) 4.2.2.6 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed pulps and preparations (e.g. vegetable desserts and sauces, candied vegetables) other than food category 04.2.2.5

(xii) 4.2.2.7 Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweed products, excluding fermented soybean products of food categories 06.8.6, 06.8.7, 12.9.1,12.9.2.1 and 12.9.2.3

4.2.1.1 Untreated fresh vegetables [including mushrooms and fungi, roots and tubers, pulses and legumes

(including soybeans) and aloe vera)], seaweeds, and nuts and seeds


Notes


300 Ascorbic acid L- 500 mg/kg 262

330 Citric Acid GMP 262 & 264

270 Lactic acid, L-, D- and DL

GMP 262 & 264


GMP 262


Pistachio Nuts - No Food Additive Provision (iv) CODEX STAN 171-1989: Standard for Certain Pulses -

No Food Additive Provision (v) CODEX STAN 185-1993: Standard for Nopal– No Food

Additive Provision (vi) CODEX STAN 186-1993: Standard for Prickly Pear – No

Food Additive Provision (vii) CODEX STAN 188-1993: Standard for Baby Corn – No

Food Additive Provision (viii) CODEX STAN 197-1995: Standard for Avocado – No

Food Additive Provision (ix) CODEX STAN 200-1995: Standard for Peanuts – No

Food Additive Provision (x) CODEX STAN 218-1999: Standard for Ginger – No

Food Additive Provision (xi) CODEX STAN 224-2001: Standard for Tannia – No

Food Additive Provision (xii) CODEX STAN 225-2001: Standard for Asparagus – No

Food Additive Provision (xiii) CODEX STAN 238-2003: Standard for Sweet Cassava –

No Food Additive Provision (xiv) CODEX STAN 293-2008: Standard for Tomatoes – No

Food Additive Provision

CODEX STAN 38-1981: General Standard for Edible Fungi and Fungus Products

Additive Maximum Level

Acetic acid Not limited except as provided for below in respect of Pickled Fungi and Sterilized Fungi

Lactic acid

Citric acid

Ascorbic acid

Acetic 20 g/kg in Pickled Fungi

Lactic acid 5 g/kg singly or in combination in Sterilized fungi Citric acid

184

(1) PPM 1985

(2) Codex GSFA


Reg. Title

4.2.1.2 Surface-treated fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and

legumes, and aloe vera), seaweeds, and nuts and seeds


Notes

901 Beeswax GMP 79



903 Carnauba wax 400 mg/kg 79

160a(i), a(iii),e,f

Carotenoids 500 mg/kg 4,16 & 161

455(iii) Glycerol ester of wood resin

110 mg/kg


200 mg/kg


50 mg/kg



101(i),(ii), (iii)

Riboflavins 300 mg/kg 4 & 16



4.2.1.3 Peeled, cut or shredded fresh vegetable (including mushrooms and fungi, roots and tubers,

pulses and legumes and aloe vera), seaweeds and nuts seeds


Notes


200 mg/kg



33 & 76


220-225, 539

Sulfites 50 mg/kg 44, 76 & 136

185

(1) PPM 1985

(2) Codex GSFA


Reg. Title

4.2.2 Processed vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe

vera), seaweeds, and nuts and seeds


Notes


50000 mg/kg 92 & 161

4.2.2.1 Frozen vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe

vera), seaweeds and nuts and seeds


Notes


GMP 262 & 263



161 & 191

509 Calcium chloride GMP 29, 323 & 324

516 Calcium sulfate GMP 29, 323 & 324

330 Citric acid GMP 242, 262,

264 & 265


100 mg/kg

21 & 110


GMP 262 & 264


621

Monosodium L-glutamate

GMP 201




33 & 76


10 mg/kg 15


GMP

29


161


GMP 29

955 Sucralose (Trichlorogalacto-

150 mg/kg

161

186

(1) PPM 1985

(2) Codex GSFA


Reg. Title

sucrose)

220-225, 539

Sulfites 50 mg/kg 44, 76, 136 & 137



GMP 29


4.2.2.2 Dried vegetable (including mushrooms and fungi,roots and tubers, pulses and legumes, and aloe




951 Aspartame 1000 mg/kg 161 & 191



200 mg/kg 15,76 & 196


200 mg/kg 15,76 &196



50000 mg/kg

76 & 161


200 mg/kg

160a(i), a(iii),e,f



10000 mg/kg


800 mg/kg 21 & 64




310 Propyl gallate 50 mg/kg 15, 76 &196

954(i)-(iv)



5000 mg/kg 76

481(i), 482(i)




580 mg/kg 161

187

(1) PPM 1985

(2) Codex GSFA


Reg. Title

220-225, , 539


307a,b,c Tocopherols 200 mg/kg XS38


4.2.2.3 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes and aloe vera),

seaweeds in vinegar, oil, brine or soy sauce


Notes


200 mg/kg

144 & 188


161


520 mg/kg

6 & 245


144 & 191


200 mg/kg

113 & 161


13


161


500 mg/kg


161 & 178


1320 mg/kg

160a(i), a(iii),e,f



2500 mg/kg


250 mg/kg

21


579 Ferrous gluconate 150 mg/kg

23 & 48

585 Ferrous lactate 150 mg/kg

23 & 48


179 & 181


1000 mg/kg

27


150 mg/kg

161


200 mg/kg


338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii),


33

188

(1) PPM 1985

(2) Codex GSFA


Reg. Title

(ix); 451(i),(ii); 452(i)-(v);542


101(i),(ii),(iii)


954(i)-(iv)


144


42


26


400 mg/kg

220-225, 539

Sulfites 100 mg/kg

44

334, 335(ii), 337


45, XS38

& XS115


4.2.2.4 Canned or bottled (pasteurized) or retort pouch vegetable (including mushrooms and fungi, roots and

tubers, pulses and legumes, and aloe vera), and seaweeds


Notes


350 mg/kg

161 & 188


161


161 & 191


161


50000 mg/kg

161


200 mg/kg

160a(i), a(iii),e,f



365 mg/kg

21



338; 339(i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii),(ix); 451(i),(ii); 452(i)(v); 542


33

189

(1) PPM 1985

(2) Codex GSFA


Reg. Title


10 mg/kg

954(i)-(iv)


144 & 161

512 Stannous chloride 25 mg/kg 43



580 mg/kg

161

220-225, 539



4.2.2.6 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera),

seaweed, and nut and seed pulps and preparations (e.g. vegetable desserts and sauces, candied vegetables)

other than food category 04.2.2.5


Notes


350 mg/kg

161 & 188


92 & 161


161 & 191


350 mg/kg

113 & 161


13


92 & 161


50000 mg/kg

161


92


1000 mg/kg

92

160a(i), a(iii),e,f



100 mg/kg

62 & 92

952(i), (ii), (iv)


17 & 161


2500 mg/kg


80 mg/kg 21


92 & 181


1000 mg/kg

27


200 mg/kg

92 & 161


338; 339 (i) -(iii);


33

190

(1) PPM 1985

(2) Codex GSFA


Reg. Title

340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii),(ix); 451(i),(ii); 452(i)-(v); 542




5000 mg/kg

101(i),(ii),(iii)


92

954(i)-(iv)


161


42


26


400 mg/kg

161


220-225, 539

Sulfites 300 mg/kg

44 & 205



4.2.2.7 Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe

vera) and seaweed products, excluding fermented soybean products of food categories 06.8.6, 06.8.7,

12.9.1,12.9.2.1 and 12.9.2.3


Notes


1000 mg/kg

188


GMP




161 & 191


13


92 & 161

634 Calcium 5'-ribonucleotides

GMP 279


GMP


327 Calcium lactate 10000 mg/kg

58

191

(1) PPM 1985

(2) Codex GSFA


Reg. Title


50000 mg/kg

161


1000 mg/kg

160a(i),a(iii),e,f


407 Carrageenan GMP


100 mg/kg

62

330 Citric acid GMP


GMP


GMP


2500 mg/kg

627 Disodium 5' - guanylate

GMP 279

631 Disodium 5' -iInosinate

GMP 279

635

Disodium 5' -ribonucleotides

GMP 279



250 mg/kg

21


161


422 Glycerol GMP


161 & 181

412 Guar gum GMP


300 mg/kg

27


300 mg/kg

161

270

Lactic acid, L-, D- and DL-

GMP

322(i) Lecithin GMP


5000 mg/kg

36



GMP 279


440 Pectins GMP

338; 339(i)(iii); 340(i)-(iii); 341(i)-(iii); 342(i)-(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii),(ix); 451(i),(ii);


33

192

(1) PPM 1985

(2) Codex GSFA


Reg. Title

452(i)-(v); 542


10 mg/kg


500 mg/kg

161

501(i) Potassium Carbonate

GMP

508 Potassium Chloride

GMP


GMP

1204 Pullulan GMP

101(i),(ii), (iii)



161





GMP

316 Sodium erythorbate (sodium isoascorbate)

GMP 280





42


26


580 mg/kg

161

220-225, 539

Sulfites 500 mg/kg

44


200 mg/kg

92


415 Xanthan gum GMP

211 Dried or dehydrated vegetable



(iii) 4.2.1 Fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes and aloe vera), seaweeds, and nuts and seeds – No Food Additive Provision

(iv) 4.2.1.1 Untreated fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds.4.2.2 Processed vegetables (including


(ii) CODEX STAN 39-1981: Standard for Dried Edible Fungi - No Food Additive Provision

193

(1) PPM 1985

(2) Codex GSFA


Reg. Title

mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds

(v) 4.2.2 Processed vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds

(vi) 4.2.2.1 Frozen vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds and nuts and seeds

(vii) 4.2.2.2 Dried vegetable(including mushrooms and fungi,roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds

(i) 4.2.2.3 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds in vinegar, oil, brine, or soybean sauce

(ii) 4.2.2.4 Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds

(iii) 4.2.2.6 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed pulps and preparations (e.g. vegetable desserts and sauces, candied vegetables) other than food category 04.2.2.5

(viii) 4.2.2.7 Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweed products, excluding fermented soybean products of food categories 06.8.6, 06.8.7, 12.9.1,12.9.2.1 and 12.9.2.3

4.2.1.1 Untreated fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and

legumes [(including soybeans)] and aloe vera), seaweeds, and nuts and seeds


Notes


300 Ascorbic acid L- 500 mg/kg

262


270 Lactic acid, L-, D- and DL

GMP 262 & 264


GMP 262






50000 mg/kg 92 & 161




Lactic acid

Citric acid

Ascorbic acid



194

(1) PPM 1985

(2) Codex GSFA


Reg. Title




Notes


GMP 262 & 263



161 & 191




264 & 265


100 mg/kg

21 & 110

270 Lactic acid, L-, D- And DL-

GMP 262 & 264


621


GMP 201




33 & 76


10 mg/kg 15


GMP

29


161


GMP 29

955

Sucralose (Trichloro-galactosucrose)

150 mg/kg

161

220-225, 539

Sulfites 50 mg/kg 44, 76, 136 & 137



GMP 29


195

(1) PPM 1985

(2) Codex GSFA


Reg. Title

4.2.2.2 Dried vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera),

seaweeds, and nuts and seeds


Notes


951 Aspartame 1000 mg/kg 161 & 191



200 mg/kg 15,76 & 196


200 mg/kg 15,76 &196



50000 mg/kg

76 & 161


200 mg/kg

160a(i), a(iii),e,f

Carotenoids 1000mg/kg 16


10000 mg/kg


800 mg/kg 21 & 64





954(i)-(iv)



5000 mg/kg 76

481(i), 482(i)




580 mg/kg 161

220-225, , 539


307a, b, c

Tocopherols 200 mg/kg XS38


196

(1) PPM 1985

(2) Codex GSFA


Reg. Title




Notes


200 mg/kg 144 & 188



520 mg/kg 6 & 245

951 Aspartame 300 mg/kg 144 & 191


200 mg/kg 113 & 161




500 mg/kg

120 Carmines 500 mg/kg 161 & 178


1320 mg/kg

160a(i), a(iii),e,f



2500 mg/kg


250 mg/kg 21


579 Ferrous gluconate 150 mg/kg 23 & 48

585 Ferrous lactate 150 mg/kg 23 & 48



1000 mg/kg 27


150 mg/kg 161


200 mg/kg





10 mg/kg

197

(1) PPM 1985

(2) Codex GSFA


Reg. Title

101(i),(ii),(iii)


954(i)-(iv)





400 mg/kg

220-225, 539


334, 335(ii), 337


45, XS38

& XS115





Notes


350 mg/kg 161 & 188


951 Aspartame 1000 mg/kg 161 & 191



50000 mg/kg

161


200 mg/kg

160a(i), a(iii),e,f



365 mg/kg 21



338; 339(i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii),(ix); 451(i),(ii); 452(i)-(v); 542



10 mg/kg

954(i)-(iv)

Saccharins 160 mg/kg 144 & 161




580 mg/kg 161

198

(1) PPM 1985

(2) Codex GSFA


Reg. Title

220-225, 539







Notes


350 mg/kg 161 & 188


951 Aspartame 1000 mg/kg 161 & 191


350 mg/kg 113 & 161


133 Brilliant blue FCF 100 mg/kg 92 & 161


50000 mg/kg

161



1000 mg/kg 92

160a(i), a(iii),e,f



100 mg/kg 62 & 92

952(i), (ii), (iv)



2500 mg/kg


80 mg/kg 21



1000 mg/kg 27


200 mg/kg 92 & 161





50 mg/kg

199

(1) PPM 1985

(2) Codex GSFA


Reg. Title



5000 mg/kg

101(i),(ii),(iii)


954(i)-(iv)





400 mg/kg 161


220-225, 539






12.9.1,12.9.2.1 and 12.9.2.3


Notes


1000 mg/kg

188





161 & 191


13


92 & 161


GMP 279




58


50000 mg/kg

161


1000 mg/kg

160a(i),a(iii),e,f


407 Carrageenan GMP


100 mg/kg

62

330 Citric acid GMP


GMP


GMP

200

(1) PPM 1985

(2) Codex GSFA


Reg. Title


2500 mg/kg

627 Disodium 5' - guanylate

GMP 279

631 Disodium 5' - inosinate

GMP 279

635

Disodium 5'-ribonucleotides

GMP 279



250 mg/kg

21


161


422 Glycerol GMP


161 & 181

412 Guar gum GMP


300 mg/kg

27


300 mg/kg

161

270


GMP

322(i) Lecithin GMP


5000 mg/kg

36



GMP 279


440 Pectins GMP



33



500 mg/kg

161



407a Processed eucheuma seaweed

GMP

201

(1) PPM 1985

(2) Codex GSFA


Reg. Title

(PES)

1204 Pullulan GMP

101(i),(ii), (iii)


954(i)-(iv)


161






GMP 280





42


26


580 mg/kg

161

220-225, 539

Sulfites 500 mg/kg

44


92


415 Xanthan gum GMP

212 Frozen vegetable



(ii) CODEX STAN 41-1981: Standard for Quick Frozen Peas (iii) CODEX STAN 77-1981: Standard for Quick Frozen

Spinach - No Food Additive Provision (iv) CODEX STAN 104-1981: Standard for Quick Frozen Leek

- No Food Additive Provision (v) CODEX STAN 110-1981: Standard for Quick Frozen

Broccoli (vi) CODEX STAN 111-1981: Standard for Quick Frozen

Cauliflower (vii) CODEX STAN 112-1981: Standard for Quick Frozen

Brussels Sprouts (viii) CODEX STAN 113-1981: Standard for Quick Frozen

Green Beans and Quick Frozen Wax Beans (ix) CODEX STAN 114-1981: Standard for Quick Frozen

French Fried Potates

202

(1) PPM 1985

(2) Codex GSFA


Reg. Title




Lactic acid

Citric acid

Ascorbic acid


Lactic acid 5 g/kg singly or in combination in Sterilized Fungi Citric acid

CODEX STAN 41-1981: Standard for Quick Frozen Peas


Natural flavours and their identical synthetic equivalents except those which are known to represent a toxic hazard

Limited by GMP

CODEX STAN 110-1981: Standard for Quick Frozen Broccoli

Food additive are not permitted

Carry-Over Principle: Section 4.1 of the GSFA shall apply.

CODEX STAN 111-1981: Standard Quick Frozen Cauliflower

Citric acid or malic acid, as processing aids for use in the blanching or cooling water in accordance with GMP.


CODEX STAN 112-1981: Standard for Quick Frozen Brussels Sprouts



CODEX STAN 113-1981: Standard For Quick Frozen Green Beans and Quick

Frozen Wax Beans



CODEX STAN 114-1981: Standard for Quick Frozen French Fried Potatoes


Sequestrants

Disodium dihydrogen pyrophosphate

Tetrasodium pyrophosphate 100 mg/kg singly or in combination

Ethylene diamine tetra-acetic acid (Ca-diNa salt)

(Phosphates expressed as P2O5)

Ascorbic acid

Citric acid Limited by GMP

203

(1) PPM 1985

(2) Codex GSFA


Reg. Title

Malic acid

Processing Aids

Sulfite, bisulfite, metabisulfite(sodium or potassium salt)

50 mg/kg, singly or in combination, expressed as

SO2

Sodium hydroxide Limited by GMP

Potassium hydroxide

Citric acid

Dimethylpolysiloxane 10 mg/kg on a fat basis


213 Vegetable product

- -

214 Salted vegetable


(ii) 4.1 Fruit (iii) 4.1.2 Processed fruit (iv) 4.1.2.3 Fruit in vinegar, oil, or brine (v) 4.2 Vegetables (including mushrooms and fungi, roots

and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds

(vi) 4.2.1 Fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes and aloe vera), seaweeds, and nuts and seeds – No Food Additive Provision

(vii) 4.2.1.1 Untreated fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds.4.2.2 Processed vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds

(viii) 4.2.2 Processed vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds

(ix) 4.2.2.1 Frozen vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds and nuts and seeds

(x) 4.2.2.2 Dried vegetable(including mushrooms and fungi,roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds

(xi) 4.2.2.3 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes and aloe vera),seaweeds in vinegar, oil,brine or soy sauce

(xii) 4.2.2.7 Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweed products, excluding fermented soybean products of food categories 06.8.6, 06.8.7, 12.9.1,12.9.2.1 and 12.9.2.3


(ii) CODEX STAN 66-1981: Standard for Table Olives (iii) CODEX STAN 115-1981: Standard for Pickled Cucumbers (iv) CODEX STAN 260-2007: Standard for Pickled Fruits and

Vegetables




Lactic acid

Citric acid

Ascorbic acid



CODEX STAN 66-1981: Standard for Table Olives

4.2.2.3 Vegetable (Including Mushrooms and Fungi, Roots and Tubers, Pulses and Legumes, and Aloe Vera),

Seaweeds in Vinegar, Oil, Brine or Soy Sauce


Notes


200 mg/kg 144 & 188



520 mg/kg 6 & 245

951 Aspartame 300 mg/kg 144 & 191


200 mg/kg 113 & 161



500 mg/kg 161


500 mg/kg

120 Carmines 500 mg/kg 161 &

204

(1) PPM 1985

(2) Codex GSFA


Reg. Title

4.1.2.3 Fruit in vinegar, oil, or brine


Notes


200 mg/kg

161 & 188


144 & 191


13


200 mg/kg


7500 mg/kg


1000 mg/kg

160a(i),a(iii),e,f



100 mg/kg

62


1000 mg/kg

385, 386


250 mg/kg

21


161


250 mg/kg

27


161



33


10 mg/kg


144


42


26


180 mg/kg

144

220-225, 539

Sulfites 100 mg/kg

44


178


1320 mg/kg

160a(i), a(iii),e,f



2500 mg/kg


250 mg/kg 21


579 Ferrous gluconate

150 mg/kg 23 & 48



100 mg/kg 179 & 181

214,218 Hydroxy-benzoates,para-

1000 mg/kg 27

132 Indigotine (Indigo Carmine)

150 mg/kg 161


200 mg/kg





10 mg/kg

101(i),(ii),(iii)


954(i)-(iv)




330 mg/kg 26


400 mg/kg

220-225, 539


334, 335(ii), 337


45, XS38 & XS115


205

(1) PPM 1985

(2) Codex GSFA


Reg. Title

4.2.1.1 Untreated fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and

legumes, and aloe vera), seaweeds, and nuts and seeds



GMP 262 & 263




GMP 262 & 264


GMP 262





Notes


50000 mg/kg

92 & 161




Notes


GMP 262 & 263



161 & 191




264 & 265


100 mg/kg

21 & 110


GMP 262 & 264


621


GMP 201


338; 339(i)-(iii); 340(i)- (iii); 341(i)-(iii); 342(i)-(ii); 343(i)-(iii); 450(i)-(iii),(v)-(vii), (ix);


33 & 76

CODEX STAN 115-1981: Standard for Pickled Cucumbers


Solubilizing and dispersing agents

Polysorbate 80 monooleate (polyoxyethylene 20 sorbitan)


Xanthan gum

Gum Arabic

Alginate (Ca, NH4, Na, K)

Propylene glycol alginate

Carrageenan

Firming Agents

Calcium chloride, lactate and gluconate


Preservatives

Sulphur dioxide (as a carry over from raw product)

50 mg/kg

Benzoic acid and its sodium and potassium salts


Potassium sorbate

Colouring matters

Riboflavin


Fast Green FCF

Chlorophyll copper complex

Tartrazine

Annatto extract

Turmeric

Sunset yellow FCF

beta-Carotene

Oleoresin of paprika

Brilliant blue FCF

Caramel, plain

Caramel (ammonium sulfite treated)

Thickening agents (in mustard type only)

Guar gum Limited by GMP Gum arabic

Carobbean (Locust bean) gum

Acidifiers

Acetic acid Limited by GMP Lactic acid

Malic acid

Citric acid

Flavours

Natural flavours and nature-identical flavours, as defined in Codex Alimentarius Volume 1.

Limited by GMP

206

(1) PPM 1985

(2) Codex GSFA


Reg. Title

451(i),(ii); 452(i)-(v); 542


10 mg/kg 15


GMP

29


161


GMP 29

955

Sucralose (Trichlorogalacto-sucrose)

150 mg/kg

161

220-225, 539

Sulfites 50 mg/kg 44, 76, 136 & 137



GMP 29






951 Aspartame 1000 mg/kg 161 & 191



200 mg/kg 15,76 & 196


200 mg/kg 15,76 &196



50000 mg/kg

76 & 161


200 mg/kg

160a(i), a(iii),e,f



10000 mg/kg


800 mg/kg 21 & 64


338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-


CODEX STAN 260-2007: Standard for Pickled Fruits and Vegetable


Acidity regulators, antifoaming agents, antioxidants, colours, firming agents, flavour enhancers, preservatives, sequestrants, and sweeteners used in accordance with Tables 1 and 2 of the General Standard of Food Additives in the food category in which the individual pickled fruit or vegetable fall into (i.e., one of the following categories: 04.1.2.3, 04.1.2.10, 04.2.2.3, and 04.2.2.7) or listed in Table 3 of the General Standard are acceptable for use in foods conforming to this Standard.

207

(1) PPM 1985

(2) Codex GSFA


Reg. Title

(v);542


954(i)-(iv)



5000 mg/kg 76

481(i), 482(i)




580 mg/kg 161

220-225, 539


307a, b, c

Tocopherols 200 mg/kg XS38






200 mg/kg 144 & 188



520 mg/kg 6 & 245

951 Aspartame 300 mg/kg 144 & 191


200 mg/kg 113 & 161




500 mg/kg

120 Carmines 500 mg/kg 161 & 178


1320 mg/kg

160a(i), a(iii),e,f



2500 mg/kg


250 mg/kg 21


579 Ferrous gluconate

150 mg/kg 23 & 48



100 mg/kg 179 & 181


1000 mg/kg 27

132 Indigotine (Indigo 150 mg/kg 161

208

(1) PPM 1985

(2) Codex GSFA


Reg. Title

carmine)


200 mg/kg




900a Polydimethy-lsiloxane

10 mg/kg

101(i),(ii),(iii)





330 mg/kg 26


400 mg/kg

220-225, 539


334, 335(ii), 337


45, XS38

& XS115




12.9.1,12.9.2.1 and 12.9.2.3


Notes


1000 mg/kg

188


GMP




161 & 191


13


92 & 161


GMP 279


GMP


209

(1) PPM 1985

(2) Codex GSFA


Reg. Title


58


50000 mg/kg

161


1000 mg/kg

160a(i), a(iii),e,f


407 Carrageenan GMP


100 mg/kg

62

330 Citric acid GMP


GMP


GMP


2500 mg/kg

627 Disodium 5'- guanylate

GMP 279


GMP 279

635


GMP 279



250 mg/kg

21


161


422 Glycerol GMP


161 & 181

412 Guar gum GMP


300 mg/kg

27


300 mg/kg

161

270


GMP

322(i) Lecithin GMP


5000 mg/kg

36



GMP 279


440 Pectins GMP

338; 339(i)-(iii); 340(i)- (iii); 341(i)-(iii); 342(i)- (ii); 343(i)-(iii); 450(i)- (iii),(v)-(vii),


33

210

(1) PPM 1985

(2) Codex GSFA


Reg. Title

(ix); 451(i),(ii); 452(i)-(v); 542


10 mg/kg


500 mg/kg

161


GMP


GMP


GMP

1204 Pullulan GMP

101(i),(ii), (iii)



161





GMP


GMP 280





42


26


580 mg/kg

161

220-225, 539

Sulfites 500 mg/kg

44


200 mg/kg

92


415 Xanthan gum GMP

215 Dried salted vegetable



(iii) 4.2.1 Fresh vegetables, (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds and nuts and seeds

(iv) 4.2.1.1 Untreated fresh vegetables, (including mushrooms and fungi, roots and tubers, pulses and legumes (including soybeans), and aloe vera),

(i) CODEX STAN 38-1981: General Standard for Edible fungi and Fungus Products

(ii) CODEX STAN 39-1981: Standard for Dried Edible Fungi - No Food Additive Provision

211

(1) PPM 1985

(2) Codex GSFA


Reg. Title

seaweeds and nuts and seeds (v) 4.2.2 Processed vegetables (including mushrooms and

fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds


(vii) 4.2.2.2 Dried vegetable(including mushrooms and fungi,roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds

(viii) 4.2.2.3 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds in vinegar, oil, brine, or soybean sauce

(ix) 4.2.2.4 Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds

(x) 4.2.2.6 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed pulps and preparations (e.g. vegetable desserts and sauces, candied vegetables) other than food category 04.2.2.5

(xi) 4.2.2.7 Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweed products, excluding fermented soybean products of food categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3

4.2.1.1 Untreated fresh vegetables, [including mushrooms and fungi, roots and tubers, pulses and

legumes (including soybeans), and aloe vera], seaweeds and nuts and seeds



GMP 262 & 263




GMP 262 & 264


GMP 262






50000 mg/kg 92 & 161




Notes


GMP 262 & 263




Acetic acid Not limited except as provided for below in respect of pickled fungi and sterilized fungi

Lactic acid

Citric acid

Ascorbic acid

Acetic 20 g/kg in pickled fungi


212

(1) PPM 1985

(2) Codex GSFA


Reg. Title


161 & 191



330 Citric Acid GMP 242, 262,

264 & 265


100 mg/kg

21 & 110


GMP 262 & 264


621


GMP 201




33 & 76


10 mg/kg 15

332(i) Potassium Dihydrogen Citrate

GMP

29


161


GMP 29

955


150 mg/kg

161

220-225, 539

Sulfites 50 mg/kg 44, 76, 136 & 137

333(iii) Tricalcium Citrate GMP 29

332(ii) Tripotassium Citrate

GMP 29

331(iii) Trisodium Citrate GMP 29

4.2.2.2 Dried vegetable (including mushrooms and fungi,roots and tubers, pulses and legumes, and aloe




951 Aspartame 1000 mg/kg 161 & 191


320 Butylated 200 mg/kg 15,76 &

213

(1) PPM 1985

(2) Codex GSFA


Reg. Title

hydroxyanisole 196


200 mg/kg 15,76 &196



50000 mg/kg

76 & 161


200 mg/kg

160a(i), a(iii),e,f



10000 mg/kg


800 mg/kg 21 & 64





954(i)-(iv)



5000 mg/kg 76

481(i), 482(i)

Stearoyl lactylates

5000 mg/kg 76


40 mg/kg 26


580 mg/kg 161

220-225, 539


307a,b,c Tocopherols 200 mg/kg XS38






200 mg/kg 144 & 188



520 mg/kg 6 & 245

951 Aspartame 300 mg/kg 144 &

214

(1) PPM 1985

(2) Codex GSFA


Reg. Title

191


200 mg/kg 113 & 161




500 mg/kg

120 Carmines 500 mg/kg 161 & 178


1320 mg/kg

160a(i), a(iii),e,f



2500 mg/kg


250 mg/kg 21






1000 mg/kg 27


150 mg/kg 161


200 mg/kg





10 mg/kg

101(i),(ii),(iii)


954(i)-(iv)





400 mg/kg

220-225, 539


334, 335(ii),


45, XS38

215

(1) PPM 1985

(2) Codex GSFA


Reg. Title

337 & XS115



tubers,pulses and legumes, and aloe vera),and seaweeds


Notes


350 mg/kg

161 & 188


161


161 & 191


161


50000 mg/kg

161


200 mg/kg

160a(i), a(iii),e,f



365 mg/kg

21





33


10 mg/kg

954(i)-(iv)


144 & 161



70 mg/kg 26


580 mg/kg

161

220-225, 539



216

(1) PPM 1985

(2) Codex GSFA


Reg. Title






350 mg/kg 161 & 188


951 Aspartame 1000 mg/kg 161 & 191


350 mg/kg 113 & 161




50000 mg/kg

161



1000 mg/kg 92

160a(i), a(iii),e,f



100 mg/kg 62 & 92

952(i), (ii), (iv)



2500 mg/kg


80 mg/kg 21



1000 mg/kg 27


200 mg/kg 92 & 161





50 mg/kg



5000 mg/kg

217

(1) PPM 1985

(2) Codex GSFA


Reg. Title

101(i),(ii),(iii)


954(i)-(iv)





400 mg/kg 161


220-225, 539






12.9.1,12.9.2.1 and 12.9.2.3


Notes


1000 mg/kg

188


GMP

400 Alginic scid GMP



161 & 191


13


92 & 161


GMP 279


GMP



58


50000 mg/kg

161


1000 mg/kg

160a(i),a(iii),e,f


407 Carrageenan GMP


100 mg/kg

62

330 Citric acid GMP


GMP


GMP

472e Diacetyltartaric and fatty acid

2500 mg/kg

218

(1) PPM 1985

(2) Codex GSFA


Reg. Title

esters of glycerol


GMP 279


GMP 279

635


GMP 279



250 mg/kg

21


161


422 Glycerol GMP


161 & 181

412 Guar gum GMP


300 mg/kg

27


300 mg/kg

161

270


GMP

322(i) Lecithin GMP


5000 mg/kg

36



GMP 279


440 Pectins GMP



33


10 mg/kg


500 mg/kg

161


GMP


GMP


GMP

1204 Pullulan GMP

101(i),(ii), (iii)



161

219

(1) PPM 1985

(2) Codex GSFA


Reg. Title





GMP


GMP 280





42


26


580 mg/kg

161

220-225, 539

Sulfites 500 mg/kg

44


200 mg/kg

92


415 Xanthan gum GMP

216 Tomato paste (i) 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds


(iii) 4.2.2 Processed vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds

(iv) 4.2.2.4 Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds

(v) 4.2.2.5 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed purees and spreads (e.g. peanut butter)

(vi) 4.2.2.6 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed pulps and preparations (e.g. vegetable desserts and sauces, candied vegetables) other than food category 04.2.2.5




Notes


50000 mg/kg 92 & 161

(i) CODEX STAN 57-1981: Standard for Processed Tomato Concentrates

CODEX STAN 57-1981: Standard for Processed Tomato Concentrates


ACIDITY REGULATORS


330 Citric acid GMP




GMP



380 Triammonium citrate GMP

507 Hydrochloric acid GMP

514(i) Sodium sulfate GMP

515(i) Potassium sulfate GMP


577 Potassium gluconate GMP

578 Calcium gluconate GMP


220

(1) PPM 1985

(2) Codex GSFA


Reg. Title





350 mg/kg 161 & 188


951 Aspartame 1000 mg/kg 161 & 191



50000 mg/kg

161


200 mg/kg

160a(i), a(iii),e,f



365 mg/kg 21






10 mg/kg

954(i)-(iv)





580 mg/kg 161

220-225, 539




seaweed, and nut and seed purees and spreads (e.g. peanut butter)


Notes


1000 mg/kg

188


161 & 191


13

150c Caramel III - 50000

221

(1) PPM 1985

(2) Codex GSFA


Reg. Title




1000 mg/kg

160a(i),a(iii),e,f



100 mg/kg

62


250 mg/kg

21

163(ii) Grape dkin extract

100 mg/kg

179 & 181


1000 mg/kg

27




33 & 76


10 mg/kg


161


42


330 mg/kg

26


400 mg/kg

161 & 169

220-225, 539

Sulfites 500 mg/kg

44 & 138






Notes


350 mg/kg 161 & 188


951 Aspartame 1000 mg/kg 161 & 191


350 mg/kg 113 & 161

222

(1) PPM 1985

(2) Codex GSFA


Reg. Title




50000 mg/kg

161



1000 mg/kg 92

160a(i), a(iii),e,f



100 mg/kg 62 & 92

952(i), (ii), (iv)



2500 mg/kg


80 mg/kg 21



1000 mg/kg 27


200 mg/kg 92 & 161





50 mg/kg



5000 mg/kg

101(i),(ii),(iii)


954(i)-(iv)





400 mg/kg 161


220-225, 539




223

(1) PPM 1985

(2) Codex GSFA


Reg. Title

217 Tomato pulp Refer Regulation 216 Refer Regulation 216

218 Tomato puree




(iv) 4.2.2.4 Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds

(v) 4.2.2.5 Vegetable(including mushrooms and fungi, roots and tubers, pulses and legumes and aloe vera) seaweeds and nut and seed purees and spreads(e.g peanut butter)

(vi) 4.2.2.6 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed pulps and preparations (e.g. vegetable desserts and sauces, candied vegetables) other than food category 04.2.2.5





50000 mg/kg

92 & 161

4.2.2.4 Canned or bottled (pasteurized) or retort pouch vegetable (including mushrooms and fungi,roots and



Notes


350 mg/kg

161 & 188


161


161 & 191


161


50000 mg/kg

161


200 mg/kg

160a(i), a(iii),e,f



365 mg/kg

21



338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii);


33

(i) CODEX STAN 57-1981: Standard for Processed Tomato Concentrates

CODEX STAN 57-1981: Standard for Processed Tomato Concentrates


ACIDITY REGULATORS


330 Citric acid GMP




GMP



380 Triammonium citrate GMP

507 Hydrochloric acid GMP

514(i) Sodium sulfate GMP

515(i) Potassium sulfate GMP


577 Potassium gluconate GMP

578 Calcium gluconate GMP


224

(1) PPM 1985

(2) Codex GSFA


Reg. Title

342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii),(ix); 451(i),(ii); 452(i)-(v); 542


10 mg/kg

954(i)-(iv)


144 & 161




580 mg/kg

161

220-225, 539




seaweed, and nut and seed purees and spreads (e.g. peanut butter)


Notes


1000 mg/kg 188

951 Aspartame 1000 mg/kg 161 & 191



50000 mg/kg



1000 mg/kg

160a(i),a(iii),e,f



100 mg/kg 62


250 mg/kg 21



1000 mg/kg 27


338; 339(i)-(iii); 340(i)- (iii); 341(i)-(iii); 342(i)- (ii); 343(i)-(iii);


225

(1) PPM 1985

(2) Codex GSFA


Reg. Title

450(i)- (iii),(v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542


10 mg/kg

954(i)-(iv)





400 mg/kg 161 & 169

220-225, 539







Notes


350 mg/kg 161 & 188


951 Aspartame 1000 mg/kg 161 & 191


350 mg/kg 113 & 161




50000 mg/kg

161


160a(ii) Carotenes, beta-, Vegetable

1000 mg/kg 92

160a(i), a(iii),e,f



100 mg/kg 62 & 92

952(i), (ii), (iv)



2500 mg/kg


80 mg/kg 21



1000 mg/kg 27

226

(1) PPM 1985

(2) Codex GSFA


Reg. Title


200 mg/kg 92 & 161





50 mg/kg



5000 mg/kg

101(i),(ii),(iii)


954(i)-(iv)





400 mg/kg 161


220-225, 539


110 Sunset Yellow FCF

50 mg/kg 92


219 Vegetable juice (i) 14.0 Beverages, excluding dairy products (ii) 14.1 Non-alcoholic ("soft") beverages (iii) 14.1.2 Fruit and vegetable juices – No Food Additive

Provision (iv) 14.1.2.2 Vegetable juice (v) 14.1.2.4 Concentrates for vegetable juice

14.1.2.2 - Vegetable juice


Notes


330 Citric acid GMP

296 Malic acid, DL GMP

220-225, 539


14.1.2.4 – Concentrates for vegetable juice


Notes


330 Citric acid GMP

-

227

(1) PPM 1985

(2) Codex GSFA


Reg. Title

296 Malic acid, DL GMP

220-225, 539

Sulfites 50mg/kg 44, 122 & 127

220 Canned vegetable



(iii) 4.2.1 Fresh vegetables, (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds and nuts and seeds

(iv) 4.2.1.1 Untreated fresh vegetables, (including mushrooms and fungi, roots and tubers, pulses and legumes (including soybeans), and aloe vera), seaweeds and nuts and seeds

(v) 4.2.2 Processed vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds


(vii) 4.2.2.2 Dried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds

(viii) 4.2.2.3 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds in vinegar, oil, brine, or soybean sauce

(ix) 4.2.2.4 Canned or bottled (pasteurized) or retort pouch vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds

(x) 4.2.2.6 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed pulps and preparations (e.g. vegetable desserts and sauces, candied vegetables) other than food category 04.2.2.5

(xi) 4.2.2.7 Fermented vegetable (including mushrooms and

fungi, roots and tubers, pulses and legumes, and aloe

vera) and seaweed products, excluding fermented

soybean products of food categories 06.8.6, 06.8.7,

12.9.1, 12.9.2.1 and 12.9.2.3

4.2.1.1 Untreated fresh vegetables, (including mushrooms and fungi, roots and tubers, pulses and

legumes (including soybeans), and aloe vera), seaweeds and nuts and seeds



GMP 262 & 263




GMP 262 & 264


GMP 262


(i) CODEX STAN 13-1981: Standard for Preserved Tomatoes

(ii) CODEX STAN 38-1981: General Standard for Edible Fungi and Fungus Products

(iii) CODEX STAN 145-1985: Standard for Canned Chestnuts and Canned Chestnut Puree

(iv) CODEX STAN 241-2003: Standard for Canned Bamboo Shoots

(v) CODEX STAN 257R-2007: Regional Standard for Canned Humus with Tehena

(vi) CODEX STAN 258R-2007: Regional Standard for Canned Foul Medames

(vii) CODEX STAN 297-2009: Standard for Certain Canned Vegetable

CODEX STAN 13-1981: Standard for Preserved Tomatoes


Acidity regulators

330 Ascobic acid, L-

330 Citric acid

GMP

GMP


331(iii) Trisodium citrate

332 (i) Potassium dihydrogen citrate

332 (ii) Tripotassium citrate

333 (iii) Calcium citrates

380 Triammonium citrate

507 Hydrochloric acid

514 (i) Sodium sulphate

515 (ii) Potassium sulphate


577 Potassium gluconate

578 Calcium gluconate

580 Magnesium gluconate

Firming agents

Firming agents listed in Table 3 of the GSFA for food category 04.2.2.4 are acceptable for use in foods conforming to this Standard.




Lactic acid

Citric acid

Ascorbic acid


Lactic acid 5 g/kg singly or in combination in Sterilized Fungi Citric acid

228

(1) PPM 1985

(2) Codex GSFA


Reg. Title




Notes


50000 mg/kg 92 & 161




Notes


GMP 262 & 263



161 & 191




264 & 265


100 mg/kg

21 & 110


GMP 262 & 264


621


GMP 201




33 & 76


10 mg/kg 15


GMP

29


161


GMP 29

CODEX STAN 145-1985: Standard for Canned Chestnuts and Canned Chestnut

Puree


Chelating Agent

Sodium polyphosphate Limited by GMP

Firming Agent

Aluminium potassium sulphate

Limited by GMP

Antioxidants

L-Ascorbic acid 300 mg/kg expressed as ascorbic acid, singly or in combination

Sodium ascorbate

Acidifying Agents


Malic acid

L-Tartaric Acid 10 g/kg

Bleaching Agent

Sulphur dioxide (not authorized in puree)

30 mg/kg, calculated as SO2

Natural Colouring Agents

T umeric (CI 75300) Limited by GMP

Crocin (CI 75100)

Carthamus yellow (CI 75140)

Flavours

Extract of vanila Limited by GMP

Vanillin

Thickening agents

Pectins Limited by GMP

CODEX STAN 241-2003: Standard for Canned Bamboo Shoots

Acidity regulators used in accordance with Table 3 of the GSFA are acceptable for use in foods conforming to this Standard


334 Tartaric acid 1300 mg/kg

CODEX STAN 257R-2007: Regional Standard for Canned Humus with Tehena


Acidity Regulators

330 Citric acid GMP

Anticaking Agents

500 (i) Sodium carbonate GMP

Stabilizers

501 (i) Potassium carbonate GMP

CODEX STAN 258R-2007: Regional Standard for Canned Foul Medames


Acidity Regulators

330 Citric acid GMP

229

(1) PPM 1985

(2) Codex GSFA


Reg. Title

955


150 mg/kg

161

220-225, 539

Sulfites 50 mg/kg 44, 76, 136 & 137



GMP 29





Notes



161 & 191


13


200 mg/kg

15,76 & 196


200 mg/kg

15,76 &196



50000 mg/kg

76 & 161


200 mg/kg

160a(i), a(iii),e,f

Carotenoids 1000mg/kg

16


10000 mg/kg


800 mg/kg

21 & 64




33 & 76


954(i)-(iv)


161


5000 mg/kg

76

481(i), 482(i)


76


Antioxidant, Preservative

385, 386 EDTAs 365 mg/kg (singly or in combination) (as anhydrous calcium disodium EDTA)

CODEX STAN 297-2009: Standard for Certain Canned Vegetable

Acidity regulators, colours, colour retention agents and calcium salts of firming agents used in accordance with Table 3 of the GSFA are acceptable for use in foods conforming to this Standard.

Colours:





150d Caramel IV-sulfite ammonia caramel

50000 mg/kg

Colour Retention Agents:


385 Calcium disodium ethylene diamine tetra acetate

365 mg/kg (singly or in

combination) 386 Disodium ethylene diamine tetra acetate

512 Stannous chloride 25 mg/kg calculated as tin.should not be added to foods in uncoated tin cans

ANNEX ON SWEET CORN In addition to the general provisions applicable to canned vegetables, the following specific provisions apply. Thickeners (For Creamed Corn Only):



GMP



1403 Bleached starch





1413 Phosphated distarch posphate


1420 Starch acetate



230

(1) PPM 1985

(2) Codex GSFA


Reg. Title


580 mg/kg

161

220-225, , 539

Sulfites 500 mg/kg

44 & 105


XS38





Notes


200 mg/kg

144 & 188


161


520 mg/kg

6 & 245


144 & 191


200 mg/kg

113 & 161


13


161


500 mg/kg


161 & 178


1320 mg/kg

160a(i), a(iii),e,f



2500 mg/kg


250 mg/kg

21


579 Ferrous gluconate 150 mg/kg

23 & 48

585 Ferrous lactate 150 mg/kg

23 & 48


179 & 181


1000 mg/kg

27


150 mg/kg

161


200 mg/kg


338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii);


33




ANNEX ON CERTAIN MUSHROOMS In addition to the general provisions applicable to canned vegetables, the following specific provisions apply: Thickeners, emulsifiers and stabilizers used in accordance with Table 3 of the GSFA for food category 04.2.2.4 are acceptable for use in canned mushrooms in sauce only. Only the colour listed below is permitted for use in canned mushroom in sauce.



50,000 mg/kg

Only the flavour enhancer listed below is permitted for use, under the conditions of good manufacturing practices, in the products covered by this Annex.


621 Monosodium glutamate

GMP

231

(1) PPM 1985

(2) Codex GSFA


Reg. Title

342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542


10 mg/kg

101(i),(ii),(iii)


954(i)-(iv)


144


42


26


400 mg/kg

220-225, 539

Sulfites 100 mg/kg

44

334, 335(ii), 337


45, XS38 & XS115





Notes


350 mg/kg

161 & 188


161


161 & 191


161


50000 mg/kg

161


200 mg/kg

160a(i), a(iii),e,f



365 mg/kg

21



338; 339(i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii),


33

232

(1) PPM 1985

(2) Codex GSFA


Reg. Title

(ix); 451(i),(ii); 452(i)-(v); 542


10 mg/kg

954(i)-(iv)


144 & 161




580 mg/kg

161

220-225, 539







Notes


350 mg/kg

161 & 188


92 & 161


161 & 191


350 mg/kg

113 & 161


13


92 & 161


50000 mg/kg

161


92


1000 mg/kg

92

160a(i), a(iii),e,f



100 mg/kg

62 & 92


2500 mg/kg


80 mg/kg 21


92 & 181


1000 mg/kg

27


200 mg/kg

92 & 161


233

(1) PPM 1985

(2) Codex GSFA


Reg. Title

338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii); 451(i),(ii); 452(i)-(v); 542


33


50 mg/kg



5000 mg/kg

101(i),(ii) Riboflavins 300 mg/kg

92

954(i)-(iv)


161


42


26


400 mg/kg

161


220-225, 227, 228, 539

Sulfites 300 mg/kg

44 & 205



4.2.2.7 Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes and aloe


12.9.1, 12.9.2.1 and 12.9.2.3


Notes


1000 mg/kg

188





161 & 191


13


92 & 161


GMP 279



234

(1) PPM 1985

(2) Codex GSFA


Reg. Title


58

150c Caramel III –ammonia caramel

50000 mg/kg

161


1000 mg/kg



407 Carrageenan GMP

141(i), (ii)

Chloropyhlls and chlorophyllins, copper complexes

100 mg/kg

62

330 Citric acid GMP


GMP


GMP


2500 mg/kg

627 Disodium 5’ -guanylate

GMP 279

631 Disodium 5’- inosinate

GMP 279

635 Disodium 5’- ribonucleotides

GMP 279



250 mg/kg

21



422 Glycerol GMP


161 & 181

412 Guar gum GMP


300 mg/kg

27


300 mg/kg

161


GMP

322(i) Lecithin GMP


5000 mg/kg

36



GMP 279


440 Pectins GMP

338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix);


33

235

(1) PPM 1985

(2) Codex GSFA


Reg. Title

451(i),(ii); 452(i)-(v); 542



500 mg/kg

161


GMP



GMP

1204 Pullulan GMP

101(i),(ii), (iii)


954(i)-(iv)


161






GMP 280





42


26


580 mg/kg

161

220-225, 539

Sulfites 500 mg/kg

44


92


415 Xanthan gum GMP

221 Fermented soya bean

product


(ii) 6.8 Soybean products (excluding soybean-based seasonings and condiments of food category 12.9)

(iii) 6.8.6 Fermented soybean (e.g nato,tempe) – No Food Additive Provision

(iv) 6.8.7 Fermented soybean curd – No Food Additive Provison

(v) 12.0 Salts, spices, soups, sauces, salads, protein products

(vi) 12.9 Soybean-based seasonings and condiments (vii) 12.9.1 Fermented soybean paste

(i) CODEX STAN 298R-2009: Regional Standard For Fermented Soybean Paste

(ii) CODEX STAN 313R-2013: Regional Standard for Tempe – No Food Additive Provision

CODEX STAN 298R-2009: Regional Standard fo Fermented Soybean paste

Acidity regulators, antioxidants, colours, flavours enhancers, preservatives, stabilizers and sweeteners listed in Table 3 of the GSFA are acceptable for use in food conforming to this standard.


Acidity regulators

334 L(+)-tartaric acid

1000 mg/kg


335(ii) Sodium L(+)-tartrate


236

(1) PPM 1985

(2) Codex GSFA


Reg. Title

6.8 Soybean products (excluding soybean-based seasonings and condiments of food category 12.9)


12.9 Soybean-based seasonings and condiments


338; 339(i) -(iii); 340(i)-(iii); 341(i)-(iii); 42(i),(ii); 343(i)-(iii); 450(i)-(iii),(v)-(vii)(ix); 451(i),(ii); 452(i)-(v); 542



12.9.1 Fermented soybean paste


101(i),(ii), (iii)





336(ii) Dipotassium tartrate (as tartaric acid)


Antioxidant

539 Sodium thiosulphate 30 mg/kg as sulphur dioxide

Colour


Preservatives

200 Sorbic acid 1000 mg/kg as sorbic acid,



203 Calcium sorbate

210 Benzoic acid 1000 mg/kg as benzoic acid,


211 Sodium benzoate


Sweeteners


954(iv) Sodium saccharin 200 mg/kg

Processing aids

Protease

Hemicellulase

Lipase


270 Lactic acid

452(i) Sodium polyphosphates, glassy

452(ii) Potassium polyphosphates

222 HVP or HPP (i) 12.0 Salts, spices, soups, sauces, salads, protein product (ii) 12.10 Protein produtcts other than from soybeans

12.10 Protein produtcts other than from soybeans


(i) CODEX STAN 174-1989: Standard for Vegetable Protein Products (VPP)

CODEX STAN 174-1989: Standard for Vegetable Protein Products (VPP)

During the course of manufacturing VPP the following classes of processing aids, as compiled in the advisory inventory of the Codex Alimentarius Commission, may be used: Acidity Regulators Antifoam Agents Firming Agents Enzyme Preparations Extraction Solvents Antidusting Agents Flour Treatment Agents Viscosity Control Agents

223 Soup (i) 12.0 Salts, spices, soups, sauces, salads, protein product

(ii) 12.5 Soups and broths

(i) CODEX STAN 117-1981: Standard for Bouillons and Consommés

Acidity regulators, anticaking agents (in dehydrated product only), antifoaming agents, antioxidants, colours, emulsifiers, flavour enhancers, humectants, packaging gases, preservatives, stabilizers, sweeteners and thickeners used in accordance with Tables 1, 2 and 3 of the General Standard for Food Additives (CODEX STAN 192-1995) in food category 12.5

237

(1) PPM 1985

(2) Codex GSFA


Reg. Title

12.5 Soups and broths



110 mg/kg 161, 188 & XS117




951 Aspartame 1200

mg/kg

161, 188 & XS117

122 Azorubine (carmoisine)

50 mg/kg 99

210 -213 Benzoates 500 mg/kg 13, 338 & 339


50 mg/kg


200 mg/kg 15 & 130


200 mg/kg 15, 130 & 340


25000

mg/kg


25000

mg/kg

212



1000

mg/kg

341

160a(i), a(iii), e, f



400 mg/kg 342



5000

mg/kg

XS117


500 mg/kg 181 & XS117


50 mg/kg

172(i)-(iii) Iron oxides 100 mg/kg XS117


200 mg/kg XS117

(Soups and broths), its parent food category, and its sub-categories are acceptable for use in foods conforming to this Standard.

The flavourings used in products covered by this standard should comply with the Guidelines for the Use of Flavourings (CAC/GL 66-2008).

CODEX STAN 117-1981: Standard for Bouillons and Consommés

12.5 Soups and Broths


Notes


110

mg/kg

161, 188 & XS117



mg/kg

161 & 337


mg/kg

10

951 Aspartame 1200

mg/kg

161, 188 & XS117


50 mg/kg 99


mg/kg

13, 338 & 339



200

mg/kg

15 & 130


200

mg/kg

15, 130 & 340


25000

mg/kg


25000

mg/kg

212


160a (ii)

Carotenes, beta-, Vegetable

1000

mg/kg

341

160 a(i), a(iii), e, f

Carotenoids 300

mg/kg

341


400

mg/kg

342



5000

mg/kg

XS117


mg/kg

181 & XS117


50 mg/kg

238

(1) PPM 1985

(2) Codex GSFA


Reg. Title



Phosphates 1500

mg/kg

33 & 343


10 mg/kg


mg/kg


50 mg/kg



101(i),(ii), (iii)


954(i)-(iv) Saccharins 110 mg/kg 161 & XS117

200-203 Sorbates 1000

mg/kg

42, 338 & 339


50 mg/kg 26 & XS117


600 mg/kg 161 & XS117


mg/kg

345


2000

mg/kg

345


50 mg/kg


319 Tertiary butylhydro quinone

200 mg/kg 15 & 130




mg/kg

XS117


200

mg/kg

XS117



Phosphates 1500

mg/kg

33 & 343


10 mg/kg


mg/kg


50 mg/kg


mg/kg

15, 127 & 130


101(i),(ii), (iii)

Riboflavins 200

mg/kg

344


mg/kg

161 & XS117

200-203 Sorbates 1000

mg/kg

42, 338 & 339

960 Steviol glycosides 50 mg/kg 26 & XS117


600

mg/kg

161 & XS117


mg/kg

345


2000

mg/kg

345



319 Tertiary Butylhydroquinone

200

mg/kg

15 & 130



224 Soup stock Refer Regulation 223


239

(1) PPM 1985

(2) Codex GSFA


Reg. Title

225 Raw fruit or fresh fruit


(ii) 4.1 Fruit (iii) 4.1.1 Fresh fruit (iv) 4.1.1.1 Untreated fresh fruit (v) 4.1.1.2 Surface-treated fresh fruit

4.1.1.2 Surface-treated fresh fruit


901 Beeswax GMP




445(iii) Glycerol ester of wood rosin

110 mg/kg

172(i)-(iii)

Iron oxides 1000 mg/kg 4 & 16


50 mg/kg

231, 232

Ortho-phenylphenols

12 mg/kg 49

1521 Polyethylene glycol GMP


GMP

101(i), (ii), (iii)

Riboflavins 300 mg/kg 4 & 16

904 Shellac, bleached GMP

474 Sucroglycerides GMP

220-225,539


(i) CODEX STAN 143-1985: Standard for Dates (ii) CODEX STAN 182-1993: Standard for Pineapple - No

Food Additive Provision (iii) CODEX STAN 183-1993: Standard for Papaya - No

Food Additive Provision (iv) CODEX STAN 184-1983: Standard for Mangoes - No

Food Additive Provision (v) CODEX STAN 187-1993: Standard for Carambola - No

Food Additive Provision (vi) CODEX STAN 196-1993: Standard for Litchi - No Food

Additive Provision (vii) CODEX STAN 204-1995: Standard for Mangosteens -

No Food Additive Provision (viii) CODEX STAN 205-1997: Standard for Bananas - No

Food Additive Provision (ix) CODEX STAN 213-1999: Standard for Limes- No Food

Additive Provision (x) CODEX STAN 214-1999: Standard for Pummelos - No

Food Additive Provision (xi) CODEX STAN 215-1999: Standard for Guavas - No

Food Additive Provision (xii) CODEX STAN 216-1999: Standard for Chayotes - No

Food Additive Provision (xiii) CODEX STAN 217-1999: Standard for Mexican Limes -

No Food Additive Provision (xiv) CODEX STAN 219-1999: Standard for Grapefruits - No

Food Additive Provision (xv) CODEX STAN 220-1999: Standard for Longans - No

Food Additive Provision (xvi) CODEX STAN 226-2001: Standard cape Gooseberry -

No Food Additive Provision (xvii) CODEX STAN 237-2003: Standard for Pitahayas - No

Food Additive Provision (xviii) CODEX STAN 245-2004: Standard for Oranges - No

Food Additive Provision (xix) CODEX STAN 246-2005: Standard for Rambutan - No

Food Additive Provision (xx) CODEX STAN 255-2007: Standard Table Grapes - No


CODEX STAN 143-1985: Standard for Dates


Glycerol In accordance with GMP(see also section 3.1.1) Sorbitol

226 Dried fruit (i) 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds

(ii) 4.1 Fruit (iii) 4.1.2 Processed fruit (iv) 4.1.2.2 Dried fruit





(i) CODEX STAN 67-1981: Standard for Raisins (ii) CODEX STAN 130-1981: Standard for Dried Apricots (iii) CODEX STAN 177-1991: Standard for Grated Desiccated

Coconut

CODEX STAN 67-1981: Standard for Raisins


Sulphur dioxide (applies to bleached raisins only)

1500 mg/kg

Minerals oil (food grade) 5 g/kg

Sorbitol 5 g/kg

240

(1) PPM 1985

(2) Codex GSFA


Reg. Title

4.1.2.2 Dried fruit



500 mg/kg 161 & 188

304,

305

Ascorbil esters 80 mg/kg 10

951 Aspartame 2000 mg/kg 161 & 191

210-213



10000 mg/kg

385, 386


265 mg/kg 21

214, 218


800 mg/kg 27


200 mg/kg


5000 mg/kg


5000 mg/kg


200-203



1500 mg/kg 161

220-225, 227, 228, 539

Sulfites 1000 mg/kg 44, 135 & 218


CODEX STAN 130-1981: Standard for Dried Apricots


Sorbic acid and its sodium and potassium salts

500 mg/kg,singly or in combination

expressed as sorbic acid

Sulphur dioxide 2000mg/kg

CODEX STAN 177-1991: Standard for Grated Desiccated Coconut

Antioxidants and preservatives used in accordance with Tables 1 and 2 of the Codex General Standard for Food Additives (CODEX STAN 192-1995) for Food Category 04.1.2.2 – Dried Fruits are acceptable for use in foods conforming to this Standard.

The antioxidant listed below is also acceptable for use, under the conditions of good manufacturing practices, in the products covered by this Standard.


330 Citric acid GMP

227 Mixed dried fruit


228 Fruit product - -

229 Candied fruit or glazed fruit or crystallized

fruit


(ii) 4.1 Fruit (iii) 4.1.2 Processed fruit (iv) 4.1.2.7 Candied fruit



903 Carnauba wax 400mg/kg


4.1.2.7 Candied fruit


Notes


500 mg/kg 161 & 188


951 Aspartame 2000 mg/kg 161 & 191

-

241

(1) PPM 1985

(2) Codex GSFA


Reg. Title




200 mg/kg


7500 mg/kg



1000 mg/kg

160a(i), a(iii),e,f


141(i), (ii)


250 mg/kg


1000 mg/kg

127 Erythrosine 200 mg/kg 54




1000 mg/kg 27


200 mg/kg 161

172(i)-(iii)



338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii); 451(i),(ii); 452(i)-(v);542



200 mg/kg 161

101(i), (ii)





800 mg/kg 161

220-225, 227, 228, 539




230 Salted fruit (i) 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds

(ii) 4.1 Fruit (iii) 4.1.2 Processed fruit

-

242

(1) PPM 1985

(2) Codex GSFA


Reg. Title

(iv) 4.1.2.3 Fruit in vinegar,oil and brine



903 Carnauba wax 400mg/kg


4.1.2.3 Fruit in vinegar, oil and brine


Notes


200 mg/kg

161 & 188


144 & 191


13


200 mg/kg


7500 mg/kg


1000 mg/kg

160a(i), a(iii),e,f



100 mg/kg

62


1000 mg/kg


250 mg/kg

21


161


250 mg/kg

27


161



33

900a Poldimethylsiloxane 10 mg/kg

954(i)-(iv)


144


42


26


180 mg/kg

144

243

(1) PPM 1985

(2) Codex GSFA


Reg. Title

220-225, 227, 228, 539

Sulfites 100 mg/kg

44


231 Dried salted fruit


(ii) 4.1 Fruit (iii) 4.1.2 Processed fruit (iv) 4.1.2.2 Dried fruit





4.1.2.2 Dried fruit



500 mg/kg 161 & 188


951 Aspartame 2000 mg/kg 161 & 191



10000 mg/kg


265 mg/kg 21


800 mg/kg 27


200 mg/kg


5000 mg/kg

905e Mineral oil, medium, viscosity

5000 mg/kg




1500 mg/kg 161

220-225, 227, 228, 539

Sulfites 1000 mg/kg 44, 135 & 218


-

232 Candied peel Refer Regulation 229

-

233 Canned fruit (i) 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds

(ii) 4.1 Fruit (iii) 4.1.2 Processed fruit (iv) 4.1.2.4 Canned or bottled (pasteurized) fruit (v) 4.1.2.8 Fruit preparations, including pulp, purees, fruit

toppings and coconut milk

(i) CODEX STAN 42-1981: Standard for Canned Pineapple (ii) CODEX STAN 60-1981: Standard for Canned Raspberries (iii) CODEX STAN 61-1981: Standard for Canned Pears (iv) CODEX STAN 62-1981: Standard for Canned

Strawberries (v) CODEX STAN 159-1987: Standard for Canned Mangoes

244

(1) PPM 1985

(2) Codex GSFA


Reg. Title





4.1.2.4 Canned or bottled (pasteurized) fruit



350 mg/kg 161 & 188

951 Aspartame 1000 mg/kg 161 & 191


350 mg/kg 113 & 161



200 mg/kg


7500 mg/kg



1000 mg/kg

160a(i), a(iii),e,f


141(i), (ii)


100 mg/kg 62



172(i)-(iii)



900a Poldimethylsiloxane

10 mg/kg


300 mg/kg 161

101(i), (ii)


954(i)-(iv)





400 mg/kg 161


4.1.2.8 Fruit preparations, including pulp, purees, fruit toppings and coconut milk



350 mg/kg 161 & 188


951 Aspartame 1000 mg/kg 161 & 191

CODEX STAN 42-1981: Standard for Canned Pineapple


Flavours

Natural fruit essences Limited by GMP

Mint flavour (mint oil) Limited by GMP

Acidifying agent


Anti-foaming agents

Dimethylpolysiloxane 10 mg/kg

CODEX STAN 60-1981: Standard for Canned Raspberries


Colour

Erythrosine-CI 45430 300 mg/kg of the final products singly or in

combination Ponceau 4 R-CI 16255

CODEX STAN 61-1981: Standard for Canned Pears


Acidifying Agents

270 Lactic acid Limited by GMP

296 Malic acid

330 Citric acid

334 L-Tartaric acid 1300 mg/kg

Colours (permitted only in special holiday packs)

102 Tartrazine 200 mg/kg of the final product

(singly or in combination)

123 Amaranth

124 Ponceau 4R

129 Allura red AC

143 Fast green FCF

Flavourings

Natural and artificial flavours, except those which reproduce the flavour of pears

Limited by GMP

CODEX STAN 62-1981: Standard for Canned Strawberries


Acidifying agents

Citric acid Limited by GMP Lactic acid

Malic acid

L-Tartaric acid

Colours

Erythrosine - CI 45430 300 mg/kg of the final product,


Ponceau 4R - CI 16255

Firming agents

Calcium chloride 350 mg/kg of the final product, calculated as Calcium gluconate

245

(1) PPM 1985

(2) Codex GSFA


Reg. Title


350 mg/kg 113 & 161



100 mg/kg 161 & 182


7500 mg/kg 182


7500 mg/kg 182



100 mg/kg 182

160a(i), a(iii),e,f



100 mg/kg 62 & 182

952(i), (ii), (iv)



2500 mg/kg



500 mg/kg 179, 181 & 182

214,218 Hydroxy-benzoates, para-

800 mg/kg 27


150 mg/kg 161 & 182





5000 mg/kg XS240 & XS314R



50 mg/kg 161 & 182

1520 Propylene glycol 2000 mg/kg XS240 & XS314R


5000 mg/kg XS240 & XS314R

477 Propylene glycerol esters of fatty acids

40000 mg/kg

101(i),(ii), Riboflavins 300 mg/kg 182

Calcium lactate total Ca

CODEX STAN 159-1987: Standard for Canned Mangoes


Colour

Beta-carotene 100mg/kg

Acidifying agents


Antioxidant

Ascorbic acid 200mg/kg

Firming agents

Calcium chloride 350 mg/kg, calculated as Ca in the finished

products

Pectins Limited by GMP

246

(1) PPM 1985

(2) Codex GSFA


Reg. Title

(iii)

954(i)-(iv)




5000 mg/kg XS240 & XS314R

481(i), 482(i)

Stearoyl lactylates

2000 mg/kg XS240 & XS314R


330 mg/kg 26


400 mg/kg 161

474 Sucroglycerides 1500 mg/kg 348 & XS314R


1500 mg/kg 348 & XS314R


1500 mg/kg 348 & XS314R

220-225, 539



300 mg/kg 161 & 182

307a,b,c Tocopherols 150 mg/kg XS240 & XS314R


234 Canned fruit cocktail


(ii) 4.1 Fruit (iii) 4.1.2 Processed fruit (iv) 4.1.2.4 Canned or bottled (pasteurized) fruit (v) 4.1.2.8 Fruit preparations, including pulp, purees, fruit






4.1.2.4 Canned or bottled (pasteurized) fruit



350 mg/kg 161 & 188

951 Aspartame 1000 mg/kg 161 & 191


350 mg/kg 113 & 161



200 mg/kg


7500 mg/kg



1000 mg/kg

(i) CODEX STAN 78-1981: Standard for Canned Fruit Cocktail

(ii) CODEX STAN 99-1981: Standard for Canned Tropical Fruit Salad

(iii) CODEX STAN 254-2007: Standard for Certain Canned Citrus Fruits

(iv) CODEX STAN 242-2003: Standard for Canned Stone Fruits

CODEX STAN 78-1981: Standard for Canned Fruit Cocktail


Colours

Erythrosine (to colour cherries only when artificially coloured cherries are used)

Limited by GMP

Flavours

Natural fruit essence Limited by GMP

Natural flavours and their identical synthetic equivalents

Limited by GMP

Cherry laurel oil (to flavour artificially coloured cherries only)

10 mg/kg in the total product

Bitter almond oil (to flavour artificially coloured cherries only)


Antioxidant

L-ascorbic acid 500 mg/kg

247

(1) PPM 1985

(2) Codex GSFA


Reg. Title

160a(i), a(iii),e,f


141(i), (ii)


100 mg/kg 62

952(i), (ii), (iv)

Cyclamates 1000 mg/kg 17& 161



172(i)-(iii)



900a Poldimethyl-siloxane

10 mg/kg


300 mg/kg 161

101(i), (ii), (iii)


954(i)-(iv)





400 mg/kg 161





350 mg/kg 161 & 188


951 Aspartame 1000 mg/kg 161 & 191


350 mg/kg 113 & 161



100 mg/kg 161 & 182


7500 mg/kg 182


7500 mg/kg 182



100 mg/kg 182

160a(i), a(iii),e,f



100 mg/kg 62 & 182

952(i), (ii), (iv)


CODEX STAN 99-1981: Standard for Canned Tropical Fruit Salad


Colouring Matter

Erythrosine (to colour cherries)

Limited by GMP

Flavours

Cherry laurel oil (to flavour artificially coloured cherries only)


Bitter almond oil (to flavour artificially coloured cherries only)


Natural flavours and nature-identical flavours as defined in Codex Alimentarius Volume 1

Limited by GMP

Anti-Oxidant

L-ascorbic acid 700 mg/kg

Acidifying Agent


Firming Agents

Calcium chloride 350 mg/kg singly or in combination, calculated as Ca

Calcium lactate

Calcium gluconate

CODEX STAN 254-2007: Standard for Certain Canned Citrus Fruits

Acidity regulators and firming agents used in food category 04.1.2.4 or listed in Table 3 of the GSFA are acceptable for use in foods conforming to this Standard.

CODEX STAN 242-2003: Standard for Canned Stone Fruits


Acidifying Agents

260 Acetic acid Limited by GMP

270 Lactic acid

296 Malic acid

330 Citric acid

334 Tartaric acid 1300 mg/kg

Antioxidants

300 L-Ascorbic acid Limited by GMP

Colours

127 Erythrosine (for sweet cherries only)

200 mg/kg of the final product

129 Allura Red AC (for canned “Red” or “Purple” plums only)

Flavourings

Natural and artificial flavours except those which reproduce the flavour of the respective stone fruit

Limited by GMP

248

(1) PPM 1985

(2) Codex GSFA


Reg. Title


2500 mg/kg



500 mg/kg 179, 181 & 182


800 mg/kg 27


150 mg/kg 161 & 182





5000 mg/kg XS240 & XS314R



50 mg/kg 161 & 182

1520 Propylene glycol 2000 mg/kg XS240 & XS314R


5000 mg/kg XS240 & XS314R


40000 mg/kg

101(i),(ii), (iii)


954(i)-(iv)




5000 mg/kg XS240 & XS314R

481(i), 482(i)

Stearoyl lactylates

2000 mg/kg XS240 & XS314R


330 mg/kg 26


400 mg/kg 161

474 Sucroglycerides 1500 mg/kg 348 & XS314R


1500 mg/kg 348 & XS314R


1500 mg/kg 348 & XS314R

220-225, Sulfites 100 mg/kg 44 & 206

249

(1) PPM 1985

(2) Codex GSFA


Reg. Title

539


300 mg/kg 161 & 182

307a,b,c Tocopherols 150 mg/kg XS240 & XS314R


235 Fruit juice (i) 14.0 Beverages, excluding dairy products: (ii) 14.1 Non-alcoholic ("soft") beverages (iii) 14.1.2 Fruit and vegetable juices – No food additive

provision (iv) 14.1.2.1 Fruit juice (v) 14.1.2.3 Concentrates for fruit juice (vi) 14.1.3.1 Fruit nectar (vii) 14.1.3.3 Concentrates for fruit nectar

14.1.2.1 Fruit juice



440 Pectins GMP 35


Phosphates 1000 mg/kg 33, 40 & 122

301 Sodium ascorbates

GMP

200-203 Sorbates 1000 mg/kg 42, 91 & 122

220-225, 539


334, 335(ii), 337

Tartrates 4000 mg/kg 45, 128 & 129

14.1.2.3 Concentrates for fruit juice


Notes


210-213 Benzoates 1000 mg/kg 13, 91, 122 & 127

302 Calcium ascorbates

GMP 127


330 Citric acid 3000 mg/kg 122 & 127

296 Malic acid, DL- GMP 115 & 127


(i) CODEX STAN 247-2005: General Standard for Fruit Juices and Nectars

CODEX STAN 247-2005: General Standard for Fruit juices and Nectars

Food additives listed in Tables 1 and 2 of the Codex General Standard for Food Additives in Food Categories 14.1.2.1 (Fruit juice), 14.1.2.3 (Concentrates for fruit juice), 14.1.3.1 (Fruit nectar) and 14.1.3.3 (Concentrates for fruit nectar) may be used in foods subject to this Standard.

PROCESSING AIDS – Maximum Level of Use in line with Good Manufacturing Practices (GMP)

Function Substance

Antifoamig Agent

Polydimethylsiloxane *1

Adsorbent clays (bleaching, natural or activated earths)

Adsorbent resins

Activated carbon (only from plants)

Bentonite

Calcium hydroxide *2

Cellulose

Chitosan

Colloidal silica

Diatomaceous earth

Gelatin (from skin collagen)

Ion exchange resins (cation and anion)

Isinglass * 3

Kaolin

Perlite

Polyvinylpolypyrrolidone

Potassium casseinate * 3

Potassium tartrate *2

Precipitated calcium carbonate *2

Rice hulls

Silicasol

Sodium caseinate *3

Sulphur dioxide *2, *4

Tannin

Enzyme Preparations *5

Pectinases (for breakdown of pectin), Proteinases (for breakdown of proteins), Amylases (for breakdown of starch) and Cellulases (limited use to facilitate disruption of cell walls)

Packing gas *6

Nitrogen

Carbon dioxide

*1 - 10 mg/L is the maximum residue limit of the compound allowed in the final product. *2 - Only in grape juice. *3 - Use of these processing aids should take into account their

250

(1) PPM 1985

(2) Codex GSFA


Reg. Title


Phosphates 1000 mg/kg 33, 40, 122 & 127


200-203 Sorbates 1000 mg/kg 42, 91, 122 & 127

220-225, 539

Sulfites 50 mg/kg 44, 122 & 127

334, 335(ii), 337

Tartrates 4000 mg/kg 45, 127,

128 & 129

14.1.3.1 Fruit nectar


Notes


350 mg/kg 188


951 Aspartame 600 mg/kg 191

210-213 Benzoates 1000 mg/kg 13, 91 & 122


GMP


330 Citric acid 5000 mg/kg

952(i), (ii), (iv)



440 Pectins GMP


Phosphates 1000 mg/kg 33, 40 & 122



200-203 Sorbates 1000 mg/kg 42, 91 & 122


300 mg/kg

allergenic potential. If there is any carry over of these processing aids into finished product, they are subject to ingredient declaration in accordance with Sections 4.2.1.4 and 4.2.4 of the of the General Standard for the Labelling of Prepackaged Foods. *4 - 10 mg/L (as residual SO2). *5 - Enzyme preparations may be used as processing aids provided these preparations do not result in a total liquefaction and do not substantially affect the cellulose content of the processed fruit. *6 - May also be used e.g., for preservation.

251

(1) PPM 1985

(2) Codex GSFA


Reg. Title

220-225, 539


334, 335(ii), 337


14.1.3.3 Concentrate of fruit nectar


Notes


350 mg/kg

127 &188



127 & 191


13, 91 122 & 127


GMP 127



952(i), (ii), (iv)


17, 122 & 127


440 Pectins GMP 127



33, 40 122 & 127




42, 91, 122 & 127


300 mg/kg

127

220-225, 539 Sulfites 50 mg/kg 44, 122 & 127

334, 335(ii), 337


45, 127 & 128

236 Apple juice Refer Regulation 235


237 Grapefruit juice Refer Regulation 235 Refer Regulation 235

238 Lemon juice Refer Regulation 235 Refer Regulation 235

239 Lime juice Refer Regulation 235 Refer Regulation 235

240 Orange juice Refer Regulation 235 Refer Regulation 235

252

(1) PPM 1985

(2) Codex GSFA


Reg. Title

241 Passion fruit juice


242 Pineapple juice Refer Regulation 235 Refer Regulation 235

243A Fruit nectar Refer Regulation 235 Refer Regulation 235

244 Fruit pulp (i) 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds

(ii) 4.1 Fruit (iii) 4.1.2 Processed fruit (iv) 4.1.2.8 Fruit preparations, including pulp, purees, fruit








Notes


350 mg/kg

161 & 188


161 & 182


161 & 191


350 mg/kg

113 & 161


13


161 & 182


7500 mg/kg

182


7500 mg/kg

182


182


100 mg/kg

182

160a(i), a(iii),e,f


161 & 182


100 mg/kg

62 & 182

952(i), (ii), (iv)


17 & 161


2500 mg/kg


161 & 182


179, 181 & 182


800 mg/kg

27

132 Indigotine(indigo 150 161 &

-

253

(1) PPM 1985

(2) Codex GSFA


Reg. Title

carmine) mg/kg 182


161



33


5000 mg/kg

XS240 & XS314R


154


50 mg/kg

161 & 182


XS240 & XS314R


5000 mg/kg

XS240 & XS314R


40000 mg/kg

101(i),(ii), (iii)


182

954(i)-(iv)


161


42


5000 mg/kg

XS240 & XS314R

481(i), 482(i)


XS240 & XS314R

960 Steviol Glycosides 330 mg/kg

26


400 mg/kg

161


348 & XS314R


1500 mg/kg

348 & XS314R


1500 mg/kg

348 & XS314R

220-225, 539

Sulfites 100 mg/kg

44 & 206


161 & 182


XS240 & XS314R


245 Fruits puree or fruit pasre


254

(1) PPM 1985

(2) Codex GSFA


Reg. Title

246

Jam


(ii) 4.1 Fruit (iii) 4.1.2 Processed fruit (iv) 4.1.2.5 Jams, jellies, marmalades





4.1.2.5 Jams, jellies, marmalades



1000 mg/kg 161 & 188



951 Aspartame 1000 mg/kg 161 & 191


1000 mg/kg 119 & 161

210-213





200 mg/kg


1500 mg/kg


160a (ii)


1000 mg/kg

160a (i),a

(iii),e,f


141 (i),(ii)


200 mg/kg 161

952(i), (ii), (iv)

Cyclamates 1000 mg/kg 17 &161

385, 386


130 mg/kg 21



214, 218


250 mg/kg 27


300 mg/kg 161

172(i)-(iii)





100 mg/kg 161

101(i) Riboflavins 200 mg/kg

(i) CODEX STAN 296-2009: Standard for Jams, Jellies and Marmalades

CODEX STAN 296-2009: Standard for jams, jellies, and marmalades

Only those food additive classes listed below are technologically justified and may be used in products covered by this Standard. Within each additive class only those food additives listed below, or referred to, may be used and only for the functions, and within limits, specified. Acidity regulators, antifoaming agents, firming agents, preservatives and thickeners used in accordance with Table 3 of the Codex General Standard for Food Additives (CODEX STAN 192-1995) are acceptable for use in foods conforming to this Standard.


Acidity Regulators

334; 335(i), (ii); 336(i), (ii); 337


Antifoaming Agents


Colours



104 Quinoline yellow 100 mg/kg




100 mg/kg



140 Chlorophyll GMP


200 mg/kg


150a Caramel I - plain caramel

GMP

150b Caramel II – sulfite caramel

80000 mg/kg


80000 mg/kg


1500 mg/kg

160a(i) Carotenes, beta-, (synthetic)


combination 160a(iii) Carotenes, beta- (Blakeslea trispora)


160f Beta-apo-8’-carotenoic acid, ethyl esters

160a (ii) Carotenes, beta- , vegetable

1000 mg/kg

160d(i), 160d(iii)

Lycopenes 100 mg/kg

255

(1) PPM 1985

(2) Codex GSFA


Reg. Title

, (ii), (iii)

954(i)-(iv)


200-203




400 mg/kg 161

220-225, 539



334, 335(ii), 337



161b(i) Lutein from Tagetes erecta

100 mg/kg

162 Beet red GMP



Preservatives

200 - 203 Sorbates 1000 mg/kg

210 - 213 Benzoates 1000 mg/kg

220 - 225, 227, 228, 539

Sulfites 50 mg/kg as residual SO2 in

the end product, except

when made with sulfited fruit

when a maximum level of 100 mg/kg is permitted in the end products

Flavourings

The following flavourings are acceptable for use in foods conforming to this Standard when used in accordance with good manufacturing practices and in compliance with the Codex Guidelines for the Use of Flavourings (CAC/GL 66-2008): - natural flavouring substances that are extracted from the named fruits in the respective product; -natural mint flavor; -natural cinnamon flavor; -vanillin, vanilla or vanilla extracts

247 Fruit jelly Refer Regulation 246


248 Marmalade Refer Regulation 246


249 Seri kaya (i) 10.0 Eggs and egg products (ii) 10.4 Egg-based desserts (e.g.custard)

10.4 Egg based desserts (e.g.custard)


Notes



150 mg/kg



141(i),(ii) Chlorophylls and chlorophyllins, Copper complexes

300 mg/kg 2

952(i), (ii), (iv)



5000 mg/kg



132 Indigotine (indigo 300 mg/kg 161

-

256

(1) PPM 1985

(2) Codex GSFA


Reg. Title

carmine)

172(i)-(iii)



200 mg/kg


338; 339(i)-(iii); 340(i)-(iii); 341(i)-(iii); 342(i), (ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii) (ix); 451(i), (ii); 452(i)-(v); 542




50 mg/kg



40000 mg/kg

101(i),(ii), (iii)


954(i)-(iv)





400 mg/kg 161




250 Pectin - -

251 Jam setting compound

- -

252 Nut (i) 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds


-

253 Coconut milk


(ii) 4.1 Fruit (iii) 4.1.2 Processed fruit (iv) 4.1.2.8 Fruit preparations, including pulp, purees, fruit


(i) CODEX STAN 240-2003: Standard for Aqueous Coconut Products - Coconut Milk and Coconut Cream

257

(1) PPM 1985

(2) Codex GSFA


Reg. Title





4.1.2.8 Fruit preparations, including pulp, purees,fruit toppings and coconut milk


Notes


350 mg/kg

161 & 188


161 & 182


161 & 191


350 mg/kg

113 & 161


13


161 & 182


7500 mg/kg

182


7500 mg/kg

182


182


100 mg/kg

182

160a(i), a(iii),e,f


161 & 182


100 mg/kg

62 & 182

952(i), (ii), (iv)


17 & 161


2500 mg/kg


161 & 182


179, 181 & 182


800 mg/kg

27


150 mg/kg

161 & 182


161

338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix);


33

CODEX STAN 240-2003: Standard for Aqueous Coconut Products - Coconut Milk

and Coconut Cream


Bleaching Agents

223 Sodium metabisulfite 30 mg/kg


Emulsifiers


1000 mg/kg





471 Mono- and diglycerides Limited by GMP

473 Sucrose esters of fatty acid

1500 mg/kg

Preservatives

211 Sodium benzoate 1000 mg/kg, only for pasteurized coconut milk

Stabilizers/Thickeners


415 Xanthan gum

418 Gellan gum


258

(1) PPM 1985

(2) Codex GSFA


Reg. Title

451(i),(ii); 452(i)-(v); 542


5000 mg/kg

XS240 & XS314R


154


50 mg/kg 161 & 182


XS240 & XS314R


5000 mg/kg

XS240 & XS314R


40000 mg/kg

101(i),(ii), (iii)


182

954(i)-(iv)


161


42


5000 mg/kg

XS240 & XS314R

481(i), 482(i)


XS240 & XS314R


26


400 mg/kg

161


348 & XS314R


1500 mg/kg

348 & XS314R


1500 mg/kg

348 & XS314R

220-225, 539

Sulfites 100 mg/kg

44 & 206


161 & 182


XS240 & XS314R


254 Coconut cream


254A Coconut cream

concentrate


255 Coconut cream powder


256 Desiccated coconut


(iv) 4.1 Fruit (ii) 4.1.2 Processed fruit (iii) 4.1.2.2 Dried fruit

(i) CODEX STAN 177-1991: Standard for Grated Desiccated Coconut

259

(1) PPM 1985

(2) Codex GSFA


Reg. Title



Notes



4.1.2.2 Dried fruit


Notes


1000 mg/kg

188


161 & 191


13


50000 mg/kg



1000 mg/kg

160a(i), a(iii),e,f



100 mg/kg

62


250 mg/kg

21


179 & 181


1000 mg/kg

27




33 & 76


954(i)-(iv)


161


42


26


400 mg/kg

161 & 169

220-225, Sulfites 500 44

Food Additives Antioxidants and preservatives used in accordance with Tables 1 and 2 of the Codex General Standard for Food Additives (CODEX STAN 192-1995) for Food Category 04.1.2.2 – Dried Fruits are acceptable for use in foods conforming to this Standard.

CODEX STAN 177-1991: Standard for Grated Desiccated Coconut


The antioxidant listed below is also acceptable for use, under the conditions of good manufacturing practices, in the products covered by this Standard.

330 Citric acid GMP

260

(1) PPM 1985

(2) Codex GSFA


Reg. Title

539 mg/kg &138


258 Coconut paste


259 Peanut butter (i) 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds



(iv) 4.2.2.5 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes and aloe vera)seaweeds and nut and seed purees and spreads (e.g peanut butter)




Notes


50000 mg/kg 92 & 161

4.2.2.5 Vegetable(including mushrooms and fungi, roots and tubers, pulses and legumes and aloe vera)

seaweeds and nut and seed purees and spreads (e.g peanut butter)


Notes


1000 mg/kg 188

951 Aspartame 1000 mg/kg 161 & 191



50000 mg/kg



1000 mg/kg

160a(i), a(iii),e,f



100 mg/kg 62


250 mg/kg 21



1000 mg/kg 27


338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii);


-

261

(1) PPM 1985

(2) Codex GSFA


Reg. Title

342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542


10 mg/kg

954(i)-(iv)





400 mg/kg 161 & 169

220-225, 539

Sulfites 500 mg/kg 44 &138


260 Tea (i) 14.0 Beverages, excluding dairy products (ii) 14.1 Non-alcoholic ("soft") beverages (iii) 14.1.5 Coffee,coffee substitutes,tea,herbal infusions,and

other hot cereal and grain beverages,excluding cocoa

14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding

cocoa


Notes


600 mg/kg

160, 161 & 188

260 Acetic acid, glacial GMP 160

472a Acetic and fatty acid esters of glycerols

GMP 160


GMP 160


GMP 160


406 Agar GMP 160


1402 Alkaline treated stach

GMP 160

300 Ascorbic acid,L- GMP 160


160 & 161

901 Beeswax GMP 108


13





10000 mg/kg

160 & 7


10000 mg/kg

7 & 127

-

262

(1) PPM 1985

(2) Codex GSFA


Reg. Title



108





GMP 160


GMP 90 & 160


500 mg/kg

142

242 Dimethyl dicarbonate

250 mg/kg

18


GMP 201

631 Disodium 5’-inosinate

GMP 201


GMP 201



35 mg/kg 21

297 Fumaric acid GMP 160





GMP 160

214,218 Hydroxybenzoates, aara-

450 mg/kg

27 & 160


GMP 160


GMP 160


GMP 160


GMP 160




GMP 160



GMP 160



GMP 160


GMP 160

296 Malic acid GMP 160



GMP 160

460(i) Microcrystalline GMP 160

263

(1) PPM 1985

(2) Codex GSFA


Reg. Title

cellulose (cellulose gel)


GMP 160


GMP 160


GMP 201


941 Nitrogen GMP 59 & 160


440 Pectins GMP 160


GMP 160



33 & 160


GMP 160



GMP 160



GMP 160



160

470(i) Salts of myrictic, palmitic and stearic acids with ammonia, calcium, potassium and sodium

GMP 160


GMP 160



GMP 321

262(i) Sodium acetate GMP 160



500(i) Sodium carbonate GMP 160

466 Sodium carboxymethyl cellose (cellulose

GMP 160

264

(1) PPM 1985

(2) Codex GSFA


Reg. Title

gum)


GMP 160

350(ii) Sodium DL-malate GMP 160

365 Sodium fumarates GMP 160

576 Sodium gluconate GMP 160


GMP 160

325 Sodium lactate GMP 160


42 & 160


GMP 160

1405 Starch, enzyme treated

GMP 160


26 & 160


300 mg/kg

160 & 161


176






261 Tea dust tea fanning or tea

sfting


262 Tea extract, instant tea or

solube tea


263 Scented tea Refer Regulation 260 -

263A Tea mix Refer Regulation 260 -

265 Coffee bean Refer Regulation 260 -

266 Coffee or ground or

coffee powder


267 Instant coffee or soluble

coffee


267A Decaffeinated coffee


268 Coffee essence or liquid coffee

extract


269 Coffee mixture


269A Premix coffee Refer Regulation 260 -

270 Chicory Refer Regulation 260 -

271 Coffee and chicory


272 Instant coffee Refer Regulation 260 -

265

(1) PPM 1985

(2) Codex GSFA


Reg. Title

and chicory or soluble coffee and

chicory extract

soluble coffee

273 Coffee and chicory

essence or liquid coffee and chicory

extract


274 Cocoa bean - -

275 Cocoa nib or cracked cocoa

- -

276 Cocoa paste, cocoa slab or cocoa liquor

(i) 5.0 Confectionery (ii) 5.1 Cocoa products and chocolate products including

imitations and chocolate substitutes (iii) 5.1.1 Cocoa mixes (powders) and cocoa mass/cake

5.0 Confectionery


Notes

304, 305


10, 15, 375 XS86, XS105 &

XS141


2000 mg/kg

3, XS86, XS87, XS105 & XS141


5.1 Cocoa products and chocolate products including imitations and chocolate substitutes


Notes


2000 mg/kg

3, XS86, XS87, XS105 & XS141


200 mg/kg15, 130, 303, XS86,

XS105 & XS141


5.1.1 Cocoa mixes (powders) and cocoa mass/cake


Notes


1000 mg/kg

97, 188 & XS141


10000 mg/kg

97


97, 191 & XS141

338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii);


33, 97

(i) CODEX STAN 141-1983: Standard for Cocoa (Cacao) Mass (Cocoa/Chocolate Liquor) and Cocoa Cake

Only those food additives listed below may be used and only within the limits specified.

CODEX STAN 141-1983: Standard for Cocoa (Cacao) Mass (Cocoa/Chocolate

Liquor) and Cocoa Cake


Acidity regulators

503(i) Ammonium carbonate

Limited by GMP

527 Ammonium hydroxide

503 (ii) Ammonium hydrogen carbonate


330 Citric acid



530 Magnesium oxide


525 Potassium hydroxide

501 (ii) Potassium hydrogen carbonate

500(i) Sodium carbonate

524 Sodium hydroxide


526 Calcium hydroxide

338 Orthophosphoric acid 2.5 g/kg expressed as P2O5 in finished

cocoa and chocolate products

334 L-Tartaric acid 5 g/kg in finished cocoa and

chocolate products

Emulsifiers

471 Mono- and diglycerides of edible fatty acids

Limited by GMP

322 Lecithin

442 Ammonium salts of phosphatidic acids

10 g/kg in finished cocoa or chocolate

266

(1) PPM 1985

(2) Codex GSFA


Reg. Title

342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii),(ix); 451(i),(ii); 452(i)-(v); 542


5000 mg/kg

97 & XS141


5000 mg/kg

97


5000 mg/kg

97 & XS141

954(i)-(iv)


97, 161 & XS141


2000 mg/kg

97, 123 & XS141


580 mg/kg

97 & XS141


10000 mg/kg

97 & XS141

334, 335(ii), 337


45, 97 & 128


products


5 g/kg in finished cocoa or chocolate

products

Flavouring Agents

Natural and artificial flavours, except those which reproduce the flavour of chocolate or milk

Limited by GMP

Vanillin

Ethyl vanillin

277 Cocoa butter (i) 5.0 Confectionery (ii) 5.1 Cocoa products and chocolate products including

imitations and chocolate substitutes (iii) 5.1.3 Cocoa-based spreads, including fillings

5.0 Confectionery


Notes

304, 305


10, 15, 375 XS86, XS105 &

XS141


2000 mg/kg

3, XS86, XS87, XS105 & XS141




Notes


2000 mg/kg

3, XS86, XS87, XS105 & XS141


200 mg/kg15, 130, 303, XS86,

XS105 & XS141


(i) CODEX STAN 86-1981: Standard for Cocoa Butter

CODEX STAN 86-1981: Standard for Cocoa Butter


Processing Aid

Hexane (62 ºC – 82 ºC) 1 mg/kg, excluding press cocoa butter

267

(1) PPM 1985

(2) Codex GSFA


Reg. Title

5.1.3 Cocoa-based spreads, including fillings


Notes


1000 mg/kg

161, 188 & XS86

956 Alitime 300 mg/kg

161 & XS86

129 Allure red AC 300 mg/kg

161 & XS86


161 & 191


13 & XS86


161 & XS86


50000 mg/kg

XS86


50000 mg/kg

XS86

160a(ii) Carotenes beta-, vegetable

100 mg/kg

XS86

160a(i), a(iii), e, f


161 & XS86


6.4 mg/kg

62, 161 & XS86

952(i), (ii), (iv)


17, 161 & XS86


50 mg/kg 21 & XS86


181 & XS86

214, 218 Hydrobenzoates, para-

300 mg/kg

27 & XS86


200 mg/kg

XS86


161 & XS86



3321 & XS86


XS86

954(i)-(iv)


161 & XS86


42 & XS86


400 mg/kg

161, 169 & XS86

268

(1) PPM 1985

(2) Codex GSFA


Reg. Title


278 Cocoa or coca powder

or soluble cocoa


(i) CODEX STAN 105-1981: Standard for Cocoa Powders (Cocoas) and Dry Mixtures of Cocoa and Sugars

CODEX STAN 105-1981: Standard for Cocoa Powders (Cocoas) and Dry Mixtures of

Cocoa and Sugars


Acidity regulators


330 Citric acid

334 Tartaric acid – L(+) 5 000 mg/kg (on the cocoa fraction of the

finished product)

338 Orthophosphoric acid 2500 mg/kg, expressed as

P2O5, (on the cocoa fraction of the

finished product)



Limited by GMP



Limited by GMP

503(i) Ammonium carbonate Limited by GMP

503(ii) Ammonium hydrogen carbonate

Limited by GMP


524 Sodium hydroxide Limited by GMP

525 Potassium hydroxide Limited by GMP

526 Calcium hydroxide Limited by GMP

527 Ammonium hydroxide Limited by GMP

528 Magnesium hydroxide Limited by GMP

530 Magnesium oxide Limited by GMP

Emulsifiers

471 Mono- and di-glycerides of edible fatty acids

Limited by GMP

322 Lecithin

476 Polyglycerol esters of interesterified recinoleic acid

5 000 mg/kg (on the finished product/ final

cocoa product)


10000 mg/kg

473 Edible sucrose esters of fatty acids

*10000 mg/kg


2000 mg/kg (in combination)






5000 mg/kg

269

(1) PPM 1985

(2) Codex GSFA


Reg. Title


5000 mg/kg

Stabilizers

400 Alginic acid

Limited by GMP

407 Carrageenan and its Na, K, NH4 salts (includes furcellaran)

410 Carob bean gum,

413 Tragacanth gum

414 Gum arabic, (Acacia gum)

415 Xanthan gum

416 Karaya gum

417 Tara gum

460 Cellulose


418 Gellan gum


Flavouring agents

Natural and artificial flavours, except those which reproduce the flavor of chocolate or milk

Limited by GMP

Vanillin Limited by GMP

Ethyl vanillin

Anti-caking agents


10000 mg/kg

553(i) Magnesium silicate

553(ii) Magnesium trisilicate

553(iii) Talc



Bulking agent

1200 Polydextroses Limited by GMP

Sweeteners

953 Isomalt (Isomaltitol)

Limited by GMP 966 Lactitol

421 Mannitol

965 Maltitols

420 Sorbitols

967 Xylitol




954 Saccharins 100 mg/kg (residue limit)

957 Thaumatin Limited by GMP

Thickener

Modified Starches


Limited by GMP 1401 Acid-treated starch





270

(1) PPM 1985

(2) Codex GSFA


Reg. Title

279 Chocolate

(i) 5.0 Confectionery (ii) 5.1 Cocoa products and chocolate products including

imitations and chocolate substitutes (iii) 5.1.4 Cocoa and chocolate products

5.0 Confectionery


Notes

304, 305


10, 15, 375 XS86, XS105 &

XS141


2000 mg/kg

3, XS86, XS87, XS105 & XS141




Notes


2000 mg/kg

3, XS86, XS87, XS105 & XS141


200 mg/kg15, 130, 303, XS86,

XS105 & XS141


5.1.4 Cocoa and chocolate products


Notes


600 mg/kg

160, 161 & 188

956 Alitime 300 mg/kg

161

472a Allure red AC GMP 160


3000 mg/kg

161 & 191


161 & 191

901 Beeswax GMP 3


13



200 mg/kg

15 &197



50000 mg/kg

183


50000 mg/kg

183


3

160a(ii) Carotenes beta-, vegetable

100 mg/kg

183

160a(i), Carotenoids 100 183

(i) CODEX STAN 87-1981: Standard for Chocolate and Chocolate Products

CODEX STAN 87-1981: Standard for Chocolate and Chocolate Products

The food additives listed below may be used and only within the limits specified. Other additives from the GSFA approved list may be used, subject to the authority having jurisdiction in accordance with applicable legislation. Alkalizing and neutralizing agents carried over as a result of processing cocoa materials in proportion to the maximum quantity as provided for.


Acidity regulators


Limited by GMP


503 (ii)

Ammonium hydrogen carbonate


330 Citric acid



530 Magnesium oxide



501 (ii)

Potassium hydrogen carbonate



500 (ii)

Sodium hydrogen carbonate


338 Orthophosphoric acid 2.5 g/kg expressed as

P205, in finished cocoa and chocolate products

334 L-Tartaric acid 5 g/kg in finished cocoa and chocolate

products

271

(1) PPM 1985

(2) Codex GSFA


Reg. Title

a(iii), e, f mg/kg



700 mg/kg

141(i), (ii)

952(i), (ii), (iv)


17 & 161


181 & 183


450 mg/kg

183




33


5000 mg/kg

101


101


300 mg/kg

183

954(i)-(iv)


161



10000 mg/kg

101


800 mg/kg

161


183

334, 335(ii), 337


45 & 128


200 mg/kg

15, 130 & 141

307a, b, c


15 & 168


Emulsifiers

INS Additive Maximum Level Products


GMP

Pro

duct

des

crib

ed u

nder

2.1

and

2.2

322 Lecithins

422 Glycerol


10 g/kg

15 g

/kg

in c

ombi

natio

n

476 Polyglycerol esters interesterified recinoleic acid

5 g/kg


10 g/kg

492 Sorbitan tristearate 10 g/kg

435 Polyoxy-ethylene (20) sorbitan monostearate

10 g/kg

Flavouring agents

Natural flavours as defined in the Codex Alimentarius, and their synthetic equivalents, except those which would imitate natural chocolate or milk flavours

* GMP

Pro

duct

s de

scrib

ed

unde

r 2.

1 an

d 2.

2

Vanillin

1 g/

kg in

com

bina

tion

Ethyl vanillin combination

Sweeteners

950 Acesulfame K 500 mg/kg

Pro

duct

s de

scrib

ed u

nder

2.1

and

2.2


952 Cyclamic acid and its Na and Ca salts

500 mg/kg

954 Saccharin and its Na and Ca salts

500 mg/kg

957 Thaumatin

GMP 420 Sorbitol

421 Mannitol

953 Isomalt

965 Maltitol

966 Lactitol

967 Xylitol

Glazing agents


GMP

Pro

duct

s de

scrib

ed

unde

r 2.

1 an

d 2.

2

440 Pectin

901 Beeswax, white and yellow

902 Candelilla wax

904 Shellac

272

(1) PPM 1985

(2) Codex GSFA


Reg. Title

Antioxidants

304 Ascorbyl palmitate 200 mg/kg

Pro

duct

s de

scrib

ed

unde

r 2.

1.7.

1

calc

ulat

ed o

n a

fat

cont

ent b

asis


200 mg/kg singly or

in combination



310 Propylgallate

307 α-tocopherol 750 mg/kg

Colours(for decorations purpose only)

175 Gold GMP

Pro

duct

s de

scrib

ed

unde

r 2.

1 an

d 2.

2

174 Silver GMP

Bulking agents

1200 Polydextrose A and N GMP

Pro

duct

s de

scrib

ed

unde

r 2.

1 an

d 2.

2

Processing aids

Hexane (6 ºC - 82ºC)

1 mg/kg

Cal

cula

ted

on a

fat

cont

ent b

asis

*= Temporarily endorsed

280 White chocolate


281 Milk chocolate


282 Milk shake List of additives in Table 3 of GSFA (Rujuk Lampiran 3)

-

283 Salt (i) 12.0 Salts, spices, soups, sauces, salads and protein products

(ii) 12.1 Salt and salt substitutes (iii) 12.1.1 Salt

12.1.1 Salt


Notes


552 Calcium silicate GMP

535, 536, 538

Ferrocyanides 14 mg/kg 24 & 107


GMP

530 Magnesium oxide GMP


GMP

338; 339 Phosphates 8800 33

(i) CODEX STAN 150-1985: Standard for Food Grade Salt

CODEX STAN 150-1985: Standard for Food Grade Salt

Food additives listed in Tables 1 and 2 of the Codex General Standard for Food Additives (CODEX STAN 192-1995) in Food Category 12.1.1 (Salt) may be used in foods subject. All additives used shall be of food grade quality.

273

(1) PPM 1985

(2) Codex GSFA


Reg. Title

(i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii),(ix); 451(i),(ii); 452(i)-(v); 542

mg/kg



GMP 71


GMP


1000 mg/kg

6 & 254

284 Table salt Refer Regulation 283 Refer Regulation 283

285 Iodised table salt or lodised

salt


286 Spice (i) 12.0 Salts, spices, soups, sauces, salads, protein products

(ii) 12.2 Herbs, spices, seasonings, and condiments (e.g. seasoning for instant noodles)

(iii) 12.2.1 Herbs and spices

12.2 Herbs, spices, seasonings, and condiments (e.g. seasoning for instant noodles)


Notes


2000 mg/kg 161 & 188



200 mg/kg 15 & 130


200 mg/kg 15 & 130


10000 mg/kg


70 mg/kg 21




319 Tertiary Butylhydroquinone

200 mg/kg 15 & 130

-

274

(1) PPM 1985

(2) Codex GSFA


Reg. Title

12.2.1 Herbs and spices


432-436



400 mg/kg 161

220-225, 539


List of additives in Table 3 of GSFA (Rujuk Lampiran 3)-ONLY SPICES

287 Aniseed Refer Regulation 286 -

287A Aniseed powder


288 Caraway seed


289 Caraway powder


290 Cardamon Refer Regulation 286 -

291 Cardamom seed


292 Cardamom powder


293 Cardamom amomum


294 Cardamom amomum seed


295 Cardamom ammomum

powder


296 Celery seed Refer Regulation 286 -

297 Chili Refer Regulation 286 -

298 Chilli powder Refer Regulation 286 -

299 Chilli slurry Refer Regulation 286 -

300 Cinnamon Refer Regulation 286 -

301 Cinnamon powder


302 Cloves Refer Regulation 286 -

303 Cloves powder


304 Coriander Refer Regulation 286 -

305 Coriander powder


306 Cumin Refer Regulation 286 -

307 Cumin powder


308 Cumin black Refer Regulation 286 -

309 Cumin black powder


310 Dill seed Refer Regulation 286 -

311 Fennel Refer Regulation 286 -

312 Fennel powder


275

(1) PPM 1985

(2) Codex GSFA


Reg. Title

313 Fenugreek Refer Regulation 286 -

314 Fenugreek powder


315 Ginger Refer Regulation 286 -

316 Ginger powder


317 Mace Refer Regulation 286 -

318 Mace powder Refer Regulation 286 -

319 Mustard seed oil


320 Mustard powder


321 Nutmeg Refer Regulation 286 -

322 Nutmeg powder


323 Black paper Refer Regulation 286 -

324 Black pepper powder


325 White pepper Refer Regulation 286 -

326 White pepper powder


327 Mixed pepper powder


328 Pimento Refer Regulation 286 -

329 Saffron Refer Regulation 286 -

330 Star anise Refer Regulation 286 -

331 Turmeric Refer Regulation 286 -

332 Turmeric powder


332A Blended turmeric powder


333 Mixed spice Refer Regulation 286 -

333A Curry powder Refer Regulation 286 -

334 Vinegar (i) 12.0 Salts, spices, soups, sauces, salads, protein products

(ii) 12.3 Vinegars

12.3 Vinegars


Notes

951 Aspartame 3000 mg/kg 161 & 191


150c Caramel III-ammonia caramel

1000 mg/kg 78


50000 mg/kg


100 mg/kg 27


1201 Polyvinylpyrrolidone 40 mg/kg

954(i)-(iv)


955 Sucralose 400 mg/kg 161

-

276

(1) PPM 1985

(2) Codex GSFA


Reg. Title

(Trichlorogalacto-sucrose)

220-225, 539



335 Distilled vinegar


336 Blended vinegar


337 Artificial vinegar or synthetic vinegar


339 Sauce (i) 12.0 Salts, spices, soups, sauces, salads, protein products

(ii) 12.6 Sauces and like products

12.6 Sauces and like products



1000 mg/kg 188






200 mg/kg 15 & 130


100 mg/kg 15 & 130



50000 mg/kg

150d Caramel IV - sulfite ammonia Caramel

30000 mg/kg





100 mg/kg


10000 mg/kg

314 Guaiac resin 600 mg/kg 15


1000 mg/kg 27


300 mg/kg

172(i)-(iii)


338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii),


-

277

(1) PPM 1985

(2) Codex GSFA


Reg. Title

(v)-(vii), (ix); 451(i),(ii); 452(i)-(v);542


50 mg/kg


101(i),(ii),(iii)


954(i)-(iv)


200-203 Sorbates 1000 mg/kg 42 & 127


450 mg/kg 127


220-225, 539




200 mg/kg 15 & 130


340 Soya sauce or soya bean

sauce or kicap

(i) 12.0 Salts, spices, soups, sauces, salads, protein products

(ii) 12.9 Soybean-based seasonings and condiments (iii) 12.9.2 Soybean sauce (iv) 12.9.2.1 Fermentend soybean sauce



Notes

338; 339(i)-(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii),(v)-(vii); 451(i),(ii); 452(i)-(v); 542


33


12.9.2 Soybean sauce


12.9.2.1 Fermentend soybean sauce


Notes


20000 mg/kg

207


60000 mg/kg



-

278

(1) PPM 1985

(2) Codex GSFA


Reg. Title



341 Hydrolysed vegetable

protein sauce or hydrolysed plant protein

sauce


(ii) 12.6 Sauces and like products (iii) 12.6.4 Clear sauce (e.g.fish sauce)




1000 mg/kg 188






200 mg/kg 15 & 130


100 mg/kg 15 & 130



50000 mg/kg


30000 mg/kg





100 mg/kg


10000 mg/kg

236 Formic acid 200 mg/kg 25

314 Guaiac resin 600 mg/kg 15


1000 mg/kg 27


300 mg/kg

172(i)-(iii)





50 mg/kg


-

279

(1) PPM 1985

(2) Codex GSFA


Reg. Title


954(i)-iv) Saccharins 160 mg/kg

200-203 Sorbates 1000 mg/kg 42 & 127


450 mg/kg 127


220-225,227, 228,539




200 mg/kg 15 & 130


12.6.4 Clear sauce (e.g.fish sauce)


304,305 Ascorbyl esters

200 mg/kg 10




350 mg/kg 26


341A Blended HVP sauce or

blended HPP sauce


(ii) 12.9 Soybean-based seasonings and condiments (iii) 12.9.2 Soybean sauce – No Food Additive Provision (iv) 12.9.2.2 Non-fermented soybean sauce



Notes

338; 339(i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii); 451(i),(ii); 452(i)-(v); 542


33


12.9.2.2 Non-fermented soybean sauces


Notes


1500 mg/kg



-

342 Chilli sauce (i) 12.0 Salts, spices, soups, sauces, salads, protein products

(ii) 12.6 Sauces and like products (iii) 12.6.2 Non emulsified sauces (e.g. ketchup, cheese

sauce, cream sauce, brown gravy)

(i) CODEX STAN 306R-2011: Regional Standard for Chilli Sauce

280

(1) PPM 1985

(2) Codex GSFA


Reg. Title



Notes


1000 mg/kg

188



191


13



200 mg/kg

15 & 130


100 mg/kg

15 & 130



50000 mg/kg


30000 mg/kg





100 mg/kg


10000 mg/kg

236 Formic acid 200 mg/kg

25


15


1000 mg/kg

27


300 mg/kg

172(i)-(iii)


338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii); 451(i),(ii); 452(i)-(v); 542


33


50 mg/kg


15 & 130


CODEX STAN 306R-2011: Regional Standard for Chilli Sauce

Only those food additive classes listed below are technologically justified and may be used in products covered by this Standard. Within each additive class only those food additives listed below, or referred to, may be used and only for the functions, and within limits, specified. Acidity regulators, antioxidants, colours, flavour enhancers, preservatives, sweeteners and thickeners listed in Table 3 of the Codex General Standard for Food Additives (CODEX STAN 192-1995) are acceptable for use in food conforming to this standard.

Acidity Regulators


334 L(+)-Tartaric acid 5000 mg/kg (as tartrate) (singly or in

combination)


335(ii) Sodium L(+)-tartrate


336(ii) Dipotassium tartrate


452(i) Sodium polyphosphate 1000 mg/kg (as phosphorus)

Antioxidants

307a Tocopherol, d-alpha- 600 mg/kg (singly or in

combination) 307b Tocopherol concentrate,

mixed

307c Tocopherol, dl-alpha-

320 Butylated hydroxyanisole 100 mg/kg

321 Butylated hydroxytoluene 100 mg/kg

386 Disodium ethylene diamine tetra acetate

75 mg/kg

Colours

100(i) Curcumin GMP

101(i) Riboflavin, synthetic 350 mg/kg (singly or in

combination)

101(ii) Riboflavin, 5’-phosphate sodium




124 Poceau (4R) (cochineal red A)

50 mg/kg


129 Allura Red AC 300 mg/kg

133 Brilliant blue, FCF 100 mg/kg

141(i) Chlorophylls, copper complexes

30 mg/kg (as Cu)

150c Caramel III- ammonia process

1500 mg/kg

150d Caramel IV- sulphite ammonia process

1500 mg/kg

155 Brown HT 50 mg/kg

281

(1) PPM 1985

(2) Codex GSFA


Reg. Title

954(i)-iv) Saccharins 160 mg/kg


42 & 127


450 mg/kg

127


220-225,227, 228,539

Sulfites 300 mg/kg

44



200 mg/kg

15 & 130


12.6.2 Non emulsified sauces (e.g. ketchup, cheese sauce, cream sauce, brown gravy)


Notes


160a(ii) Carotenes,beta-, vegetable

2000 mg/kg


75 mg/kg 21



200 mg/kg





160a(ii) Carotenes, beta (vegetable)

2000 mg/kg

160b(i) Annatto extracts, bixin based

10 mg/kg

160d (i) Lycopene (synthetic) 390 mg/kg

Preservatives

210 Benzoic acid 1000 mg/kg (as benzoic acid)


211 Sodium benzoate


213 Calcium benzoate

200 Sorbic acid 1000 mg/kg (as benzoic acid)


201 Sodium sorbate


203 Calcium sorbate

220 Sulfur dioxide 300 mg/kg

(as residual SO2) (singly or in

combination)

221 Sodium sulfite

223 Sodium hydrogen sulfite

224 Sodium metabisulfite


227 Potassium sulfite

228 Potassium bisulfite

539 Sodium thiosulfate

214 Ethyl para-hydroxybenzoates

1000 mg/kg

218 Methyl para- hydroxybenzoates

Emulsifiers


5 000 mg/kg (singly or in

combination)



435 Polyoxyethylene (20) sorbitan monoesterate


5000 mg/kg


10000 mg/kg


20000 mg/kg

Sweeteners




952(i) Saccharin 150 mg/kg (singly or in

combination) 952(ii) Calcium saccharin

952 (iii) Potassium saccharin

952(iv) Sodium saccharin

Stabilizers

472e Diacetyctartaric and fatty acid esters of glycerol

10000 mg/kg

Thickeners


Flavourings

The flavourings used in products covered by this standard

282

(1) PPM 1985

(2) Codex GSFA


Reg. Title

shall comply with the Guidelines for the Use of Flavourings (CAC/GL 66-2008).

343 Tomato sauce or

ketchup or tomato catsup


344 Salad dressing


(ii) 12.6 Sauces and like products (iii) 12.6.1 Emulsified sauces (e.g.mayonnaise, salad

dressings)



Notes


300 mg/kg

172(i)-(iii)





50 mg/kg


101(i),(ii), (iii)


954(i)-(iv)


200-203 Sorbates 1000 mg/kg 42 & 127


450 mg/kg 127


220-225, 539




200 mg/kg 15 & 130


-

283

(1) PPM 1985

(2) Codex GSFA


Reg. Title

12.6.1 Emulsified sauces (e.g. mayonnaise, salad dressings)


Notes



2000 mg/kg

952(i), (ii), (iv)



100 mg/kg 21




200 mg/kg





345 Mayonnise Refer Regulation 344

-

346 Chutney (i) 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds

(ii) 4.1 Fruit (iii) 4.1.2 Processed fruit (iv) 4.1.2.6 Fruit based spreads(e.g chutney) excluding

products of Foods Category 4.1.2.5





4.1.2.6 - Fruit based spreads(e.g chutney) excluding products of foods Category 4.1.2.5


Notes


5000 mg/kg


100 mg/kg 21




1000 mg/kg 27


300 mg/kg 161

172(i)-(iii)



338; 339 (i) -(iii);


(i) CODEX STAN 160 - 1957 : Standard for Mango Chutney

CODEX STAN 160 - 1957 : Standard for Mango Chutney


Acidifying Agents

Citric acid To maintain the pH at a level not above 4.6 if the product is heat- pasteurized or limited by GMP if the product is heat-sterilized.

Acetic acid

Preservatives

Sodium metabisulfite 100 mg/kg singly or in any combination expressed as SO2.

Potassium metabisulfite

Sodium and potassium benzoates

250 mg/kg singly or in any combination expressed as the acid

Methyl, ethyl and propyl parahydroxy benzoates

Sorbic acid 1000 mg/kg

284

(1) PPM 1985

(2) Codex GSFA


Reg. Title

340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v);542


10 mg/kg


500 mg/kg 161

101(i),(ii), (iii)


954(i)-(iv)





400 mg/kg 161



347 Pickle (i) 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds

(ii) 4.1 Fruit (iii) 4.1.2 Processed fruit (iv) 4.1.2.3 Fruit in vinegar, oil, or brine (v) 4.1.2.10 Fermented fruit products (vi) 4.2 Vegetables (including mushrooms and fungi, roots

and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds

(vii) 4.2.2 Processed vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds

(viii) 4.2.2.3 Vegetable (including mushrooms and fungi,roots and tubers, pulses and legumes and aloe vera), seaweeds in vinegar, oil ,brine or soy sauce

(ix) 4.2.2.7 Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweed products, excluding fermented soybean products of food categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3





4.1.2.3 Fruit in vinegar, oil and brine


Notes


200 mg/kg 161 & 188

951 Aspartame 300 mg/kg 144 &

(i) CODEX STAN 260-2007: Standard For Pickled Fruits and Vegetables

(ii) CODEX STAN 115-1981: Standard for Pickled Cucumbers (Cucumber Pickles)

CODEX STAN 260-2007: Standard for Pickled Fruits and Vegetables


Acidity regulators


GMP 262(i) Sodium acetate

270 Lactic acid (L-, D-, and DL-)

296 Malic acid (D-, L-)

330 Citric acid

Antifoaming agents

900(a) Polydimethylsiloxane 10 mg/kg

Antioxidants

300 Ascorbic acid GMP

Colours

101(i), (ii)


140 Chlorophylls GMP

141(i), (ii)

Chlorophyll, copper complexes

100 mg/kg

150(d) Caramel colour, Class IV 500 mg/kg

160(ai), (aii), (aiii), (e), (f)


162 Beet red GMP


285

(1) PPM 1985

(2) Codex GSFA


Reg. Title

191



200 mg/kg


7500 mg/kg


1000 mg/kg

160a(i), a(iii),e,f



100 mg/kg 62


1000 mg/kg


250 mg/kg 21



250 mg/kg 27




900a Poldimethyl-siloxane

10 mg/kg

954(i)-(iv)





180 mg/kg 144

220-225, 539



4.1.2.10 Fermented fruit products


Notes


350 mg/kg 161 & 188

951 Aspartame 1000 mg/kg 161 & 191



200 mg/kg

160a(i),a Carotenoids 500 mg/kg

Firming agents



Flavor enhancers

621 Monosodium glutamate GMP

Preservations

200-203

Sorbates 1000 mg/kg as sorbic acid

210-213

Benzoates 1000 mg/kg as benzoic acid

220-225, 227, 228, 539

Sulfites 100 mg/kg as residual SO2

Sequestrants

385, 386

EDTAs 250 mg/kg as anhydrous calcium disodium EDTA

451(i) Pentasodium triphosphate 2200 mg/kg as phosphorus 452(i) Sodium polyphosphate

Sweeteners



954 Saccharin 160 mg/kg


CODEX STAN 115-1981: Standard For Pickled Cucumbers (Cucumber Pickles)


Solubilizing and dispersing agents

Polysorbate 80 monooleate (polyoxyethylene 20 sorbitan)


Xanthan gum

Gum Arabic

Alginate (Ca, NH4, Na, K)

Propyelene glycol alginate

Carrageenan

Firming agents

Calcium chloride, lactate and gluconate


Preservatives

Sulphur dioxide (as a carry over fom raw product)

50 mg/kg

Benzoic acid and its sodium and potassium salts


Potassium sorbate

Colouring matters

Riboflavin 300 mg/kg singly or in combination

Fast green FCF

Chlorophyll copper complex

Tartrazine

Annatto extract

Turmeric

Sunset yellow FCF

Beta-carotene

286

(1) PPM 1985

(2) Codex GSFA


Reg. Title

(iii),e,f


100 mg/kg 62


2500 mg/kg


250 mg/kg 21



800 mg/kg 27





10 mg/kg

101(i),(ii),(iii)


954(i)-(iv)





150 mg/kg 161

220-225, 539






Notes


50000 mg/kg

92 & 161




Notes


200 mg/kg 144 & 188

129 Allure red AC 300 mg/kg 161

523 Aluminium 520 mg/kg 6, 245

Oleoresin of paprika

Brilliant blue FCF

Caramel, plain

Caramel (ammonium sulphite treated)

Thickening agents (in mustard type only)

Guar gum Limited by GMP Gum Arabic

Carobbean (Locust bean) gum

Acidifiers

Acetic acid Limited by GMP Lactic acid

Malic acid

Citric acid

Flavours

Natural flavours and nature-identical flavours, as defined in Codex Alimentarius Volume 1

Limited by GMP

287

(1) PPM 1985

(2) Codex GSFA


Reg. Title

ammonium sulfate & 296

951 Aspartame 300 mg/kg 144 & 191


200 mg/kg 113 & 161


133 Brilliant Blue FCF 500 mg/kg 161


500 mg/kg

120 Carmines 500 mg/kg 161 & 178


1320 mg/kg

160a(i), a(iii), e, f


472e Diacetyltartaric and fatty acid esters of glycerols

2500 mg/kg


250 mg/kg 21






1000 mg/kg 27


150 mg/kg 161


200 mg/kg





10 mg/kg

101(i),(ii), (iii)


954(i)-(iv)





400 mg/kg

220-225, 539


288

(1) PPM 1985

(2) Codex GSFA


Reg. Title

334, 335(ii), 337


45, XS38

& XS115


4.2.2.7 Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes and aloe


12.9.1, 12.9.2.1 and 12.9.2.3


Notes


1000 mg/kg

188





161 & 191


13


92 & 161


GMP 279




58


50000 mg/kg

161


1000 mg/kg



407 Carrageenan GMP

141(i), (ii)

Chloropyhlls and chlorophyllins, copper complexes

100 mg/kg

62

330 Citric acid GMP


GMP


GMP


2500 mg/kg

627 Disodium 5’ -guanylate

GMP 279

631 Disodium 5’ - inosinate

GMP 279

635 Disodium 5 ’- ribonucleotides

GMP 279



250 mg/kg

21


289

(1) PPM 1985

(2) Codex GSFA


Reg. Title


422 Glycerol GMP


161 & 181

412 Guar gum GMP


300 mg/kg

27


300 mg/kg

161


GMP

322(i) Lecithin GMP


5000 mg/kg

36



GMP 279


440 Pectins GMP



33

900a Polydimethyl- siloxane

10 mg/kg


500 mg/kg

161


GMP



GMP

1204 Pullulan GMP

101(i),(ii), (iii)


954(i)-(iv)


161






GMP 280





42

290

(1) PPM 1985

(2) Codex GSFA


Reg. Title


26


580 mg/kg

161

220-225, 539

Sulfites 500 mg/kg

44


92


415 Xanthan gum GMP

348 General Standard for

soft drink

- -

349 Syrup (i) 14.0 Beverages, excluding dairy products (ii) 14.1 Non-alcoholic ("soft") beverages (iii) 14.1.4 Water-based flavoured drinks, including “sport,”

“energy,” or “electrolyte” drinks and particulated drinks (iv) 14.1.4.3 Concentrates (liquid or solid) water-based

flavoured drinks

14.1.4 Water-based flavoured drinks, including “sport,” “energy,” or “electrolyte” drinks and particulated drinks


Notes


600 mg/kg 161 & 188



304,305 Ascorbyl esters 1000 mg/kg 10 &15

951 Aspartame 600 mg/kg 161 & 191

901 Beeswax 200 mg/kg 131

210-213 Benzoates 250 mg/kg 13 & 301


902 Candelilla wax 200 mg/kg 131


5000 mg/kg 9


50000 mg/kg


903 Carnauba wax 200 mg/kg 131


2000 mg/kg




300 mg/kg

952(i), (ii), (iv)


459 Cyclodextrin, beta- 500 mg/kg


5000 mg/kg

-

291

(1) PPM 1985

(2) Codex GSFA


Reg. Title


250 mg/kg 18


200 mg/kg 21


445(iii) Glycerol ester of wood rosin

150 mg/kg



500 mg/kg 27


100 mg/kg

172(i)-(iii)







20 mg/kg


1000 mg/kg


124 Ponceau 4R (Cochineal red A

50 mg/kg



500 mg/kg

999(i),(ii) Quillaia extracts 50 mg/kg 132 & 293

101(i),(ii), (iii)


200-203 Sorbates 500 mg/kg 42 & 127





300 mg/kg 127 & 161


444 Sucrose acetate isobutyrate

500 mg/kg

220-225, 539

Sulfites 70 mg/kg 44, 127 & 143


388, 389 Thiodipropionates 1000 mg/kg 15 &

292

(1) PPM 1985

(2) Codex GSFA


Reg. Title

46



14.1.4.3 Concentrates (liquid or solid) water-based flavoured drinks



381 Ferric ammonium citrate

10 mg/kg 23


50 mg/kg 127


500 mg/kg

954 (i)-(iv)



350 Fruit syrup, fruit cordial or fruit

squash


351 Flavoured syrup or flavoured

cordial


352 Fruit juice drink

(i) 14.0 Beverages, excluding dairy products (ii) 14.1 Non-alcoholic ("soft") beverages (iii) 14.1.2 Fruit and vegetable juices (iv) 14.1.2.1 Fruit juice (v) 14.1.4 Water-based flavoured drinks, including “sport,”

“energy,” or “electrolyte” drinks and particulated drinks (vi) 14.1.4.2 Non-carbonated water-based flavoured drinks,

including punches and ades



Notes


440 Pectins GMP 35

338; 339(i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii),(ix); 451(i),(ii); 452(i)-(v);542


33, 40 & 122

301 Sodium ascorbates

GMP


42, 91 & 122

220-225, 539


334, 335(ii), 337


45, 128 & 129

-

293

(1) PPM 1985

(2) Codex GSFA


Reg. Title



Notes



33


20 mg/kg


1000 mg/kg


127


50 mg/kg


15


500 mg/kg


101(i),(ii), (iii)



42 & 127




26


300 mg/kg

127 & 161


219


500 mg/kg

220-225, 539

Sulfites 70 mg/kg 44, 127 & 143


100 mg/kg

127 & 161

388, 389 Thiodipropionates 1000 mg/kg

15 & 46



294

(1) PPM 1985

(2) Codex GSFA


Reg. Title

14.1.4.2 Non-carbonated water-based flavoured drinks,including punches and ades


Notes



50 mg/kg



353 Fruit drink Refer Regulation 352

-

354 Flavoured drink

(i) 14.0 Beverages, excluding dairy products (ii) 14.1 Non-alcoholic ("soft") beverages (iii) 14.1.4 Water-based flavoured drinks, including “sport,”

“energy,” or “electrolyte” drinks and particulated drinks (iv) 14.1.4.1 Carbonated water-based flavoured drinks (v) 14.1.4.2 Non-carbonated water-based flavoured

drinks,including punches and ades






20 mg/kg


1000 mg/kg



50 mg/kg



500 mg/kg


101(i),(ii), (iii)


200-203 Sorbates 500 mg/kg 42 & 127





300 mg/kg 127 & 161

-

295

(1) PPM 1985

(2) Codex GSFA


Reg. Title



500 mg/kg

220-225, 227,228, 539

Sulfites 70 mg/kg 44, 127 & 143


388, 389 Thiodipropionates 1000 mg/kg 15 & 46



14.1.4.1 Carbonated water-based flavoured drinks


Notes



50 mg/kg



14.1.4.2 Non-carbonated water-based flavoured drinks,including punches and ades


Notes



50 mg/kg



355 Soft drink base or soft drink premix


356 Botanical beverages mix


357 Soya bean milk (i) 6.0 Cereals and cereal products derived from cereal grains, roots and tubers, pulses, legumes and pith or soft core of palm tree, excluding bakery wares of food category 07.0

(ii) 6.8 Soybean products (excluding soybean-based seasonings and condiments of food category 12.9)

(iii) 6.8.1 Soyabean-based beverages

6.8 Soybean products (excluding soybean-based seasonings and condiments of food category 12.9)


296

(1) PPM 1985

(2) Codex GSFA


Reg. Title

6.8.1 Soyabean-based beverages


Notes

150c Caramel III-ammonia caramel

1500 mg/kg


178

472e Diacetyltartaric and fatty acid esters of glycerols

2000 mg/kg

347

338; 339(i)-(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii),(ix); 451(i),(ii); 452(i)-(v); 542


33

101(i),(ii), (iii)



26


400 mg/kg


-

358 Soya bean drink


360A Natural mineral water

(i) 14.0 Beverages, excluding dairy products (ii) 14.1 Non-alcoholic ("soft") beverages (iii) 14.1.1 Waters - No Food Additive Provison (iv) 14.1.1.1 Natural mineral waters and source waters – No


CODEX STAN 108-1981: Standard for Natural Mineral Waters - No Food Additive Provision

360B Packaged drinking water

(i) 14.0 Beverages, excluding dairy products (ii) 14.1 Non-alcoholic ("soft") beverages - No Food Additive

Provision (iii) 14.1.1 Waters - No Food Additive Provison (iv) 14.1.1.2 Table waters and soda waters - No Food

Additive Provison

(i) CODEX STAN 227-2001: General Standard for bottled/packaged drinking waters (other than Natural Mineral Water)

CODEX STAN 227-2001: General Standard for Bottled/Packaged Drinking Waters

(Other Than Natural Mineral Water)

Addition of minerals Any addition of minerals to water before packaging must comply with the provisions outlined in the present standard and, where applicable, with the provisions in the GSFA and/or the Codex General Principles for the Addition of Essential Nutrients to Foods (CAC/GL 9-1987).

361 General standard for

alcoholic beverage

- -

297

(1) PPM 1985

(2) Codex GSFA


Reg. Title

362 Wine (i) 14.0 Beverages, excluding dairy products (ii) 14.2 Alcoholic beverages, including alcohol-free and

low-alcoholic counterparts (iii) 14.2.3 Grape wine

14.2.3 Grape wine


Notes



200 mg/kg 18

1105 Lysozyme 500 mg/kg


220-225, 539


-

363 Wine cocktail, vermouth or wine aperitif

(i) 14.0 Beverages, excluding dairy products (ii) 14.2 Alcoholic beverages, including alcohol-free and

low-alcoholic counterparts (iii) 14.2.7 Aromatized alcoholic beverages (e.g beer, wine

and spirituous cooler-type beverages, low alcoholic refreshers)

14.2.7 Aromatized alcoholic beverages (e.g beer, wine and spirituous cooler-type beverages, low alcoholic

refreshers)



350 mg/kg 188




350 mg/kg 113





50000 mg/kg


50000 mg/kg



600 mg/kg

160a(i), a(iii),e,f


952(i), (ii), (iv)

Cyclamates 250 mg/kg 17


10000 mg/kg


25 mg/kg 21




1000 mg/kg 27 & 224

-

298

(1) PPM 1985

(2) Codex GSFA


Reg. Title


200 mg/kg



10 mg/kg



200 mg/kg

101(i),(ii), (iii)


954(i)-(iv)

Saccharins 80 mg/kg

200-203 Sorbates 500 mg/kg 42 & 224



700 mg/kg 161


220-225, 539




364 Aerated wine (i) 14.0 Beverages, excluding dairy products (ii) 14.2 Alcoholic beverages, including alcohol-free and

low-alcoholic counterparts (iii) 14.2.3 Grape wine (iv) 14.2.3.2 Sparkling and semi-sparkling grape

14.2.3 Grape wine


Notes


200 mg/kg 18



220-225, 227, 228, 539


-

365 Dry wine (i) 14.0 Beverages, excluding dairy products (ii) 14.2 Alcoholic beverages, including alcohol-free and

low-alcoholic counterparts (iii) 14.2.3 Grape wine (iv) 14.2.3.1 Still grape wine

14.2.3 Grape wine


Notes



200 mg/kg 18



220-225, 539


-

299

(1) PPM 1985

(2) Codex GSFA


Reg. Title

366 Sweet wine Refer Regulation 365

-

367 Fruit wine (i) 14.0 Beverages, excluding dairy products (ii) 14.2 Alcoholic beverages, including alcohol-free and

low-alcoholic counterparts (iii) 14.2.2 Cider and perry (iv) 14.2.4 Wines (other than grape)

14.2.2 Cider and perry


Notes



13 & 124



1000 mg/kg


1000 mg/kg



600 mg/kg

160a(i), a(iii),e,f



5000 mg/kg

242 Dimethyl dicarbonate 250 mg/kg

18


181


200 mg/kg

27


200 mg/kg


338; 339 (i)-(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v);542

Phospates 880 mg/kg

33


10 mg/kg

1201 Polyvinylpyrrolidone 2 mg/kg 36

101(i), (ii), (iii)



42

-

300

(1) PPM 1985

(2) Codex GSFA


Reg. Title

220-225,539

Sulfites 200 mg/kg

44


14.2.4 Wines (other than grape)


Notes





1000 mg/kg


1000 mg/kg



600 mg/kg

160a(i), a(iii),e,f



5000 mg/kg


250 mg/kg 18



200 mg/kg 27


200 mg/kg

101(i), (ii), (iii)



220-225,539



368 Apple wine (i) 14.0 Beverages, excluding dairy products (ii) 14.2 Alcoholic beverages, including alcohol-free and

low-alcoholic counterparts (iii) 14.2.4 Wines (other than grape)

14.2.4 Wines (other than grape)


Notes


210-213 Benzoates 1000 mgkg 13



1000 mg/kg


1000 mg/kg



600 mg/kg

160a(i), a(iii),e,f


472e Diacetyltartaric 5000 mg/kg

-

301

(1) PPM 1985

(2) Codex GSFA


Reg. Title

and fatty acid esters of glycerol


250 mg/kg 18



200 mg/kg 27

132 indigotine (indigo carmine)

200 mg/kg

101(i), (ii), (iii)



220-225, 227, 228, 539



369 Cider Refer Regulation 368

-

370 Pear wine Refer Regulation 368 -

371 Perry Refer Regulation 368 -

372 Vegetable wine


373 Honey wine or mead


low-alcoholic counterparts (iii) 14.2.5 Mead

14.2.5 Mead




1000 mg/kg


1000 mg/kg


200 mg/kg 18


200 mg/kg 27


Phospates 440 mg/kg 33 & 88


220-225, 539



-

302

(1) PPM 1985

(2) Codex GSFA


Reg. Title

374 Beer, lager, ale or stout


low-alcoholic counterparts (iii) 14.2.1 Beer and malt beverages

14.2.1 Beer and malt beverages



50000 mg/kg


50000 mg/kg



600 mg/kg


25 mg/kg 21


10 mg/kg

1201 Polyvinylpyrrolidone 10 mg/kg 36

220-225, 539



-

375 Rice wine Refer Regulation 368

-

376 Toddy (i) 14.0 Beverages, excluding dairy products (ii) 14.2 Alcoholic beverages, including alcohol-free and

low-alcoholic counterparts (iii) 14.2.7 Aromatized alcoholic beverages (e.g beer, wine

and spirituous cooler-type beverages,low alcoholic refreshers)

14.2.7 Aromatized alcoholic beverages (e.g beer, wine and spirituous cooler-type beverages, low alcoholic

refreshers)



350 mg/kg 188




350 mg/kg 113





50000 mg/kg


50000 mg/kg



600 mg/kg

160a(i), a(iii),e,f


952(i), (ii), (iv)


-

303

(1) PPM 1985

(2) Codex GSFA


Reg. Title


10000 mg/kg


25 mg/kg 21


163(ii) Grape skin Extract 300 mg/kg 181

214,218 Hydroxy-benzoates, para-

1000 mg/kg 27 & 224


200 mg/kg



10 mg/kg



200 mg/kg

101(i),(ii), (iii)


954(i)-(iv)

Saccharins 80 mg/kg

200-203 Sorbates 500 mg/kg 42 & 224



700 mg/kg 161


220-225, 227,228,539




377 Spirit (i) 14.0 Beverages, excluding dairy products (ii) 14.2 Alcoholic beverages, including alcohol-free and

low-alcoholic counterparts (iii) 14.2.6 Distilled spirituous beverages containing more

than 15% alcohol

14.2.6 Distilled spirituous beverages containing more than 15% alcohol


Notes





50000 mg/kg

150d Caramel IV –sulfite ammonia caramel

50000 mg/kg



600 mg/kg

160a(i), a(iii),e,f


-

304

(1) PPM 1985

(2) Codex GSFA


Reg. Title


5000 mg/kg


25 mg/kg 21




300 mg/kg


Phosohates 440 mg/kg 33 & 88



200 mg/kg


220-225, 539




378 Brandy Refer Regulation 377

-

379 Fruit brandy Refer Regulation 377 -

380 Rum Refer Regulation 377 -

381 Whisky Refer Regulation 377 -

382 Vodka Refer Regulation 377 -

383 Ginger powder


384 Samsu Refer Regulation 377 -

385 Particular labelling

requirement of spirit

- -

386 Liqueur Refer Regulation 377 -

387 Shandy Refer Regulation 376 -

388 Special purpose food

(i) 13.0 Foodstuffs intended for particular nutritional uses (ii) 13.3 Dietetic foods intended for special medical

purposes (excluding products of food category 13.1)

13.3 Dietetic foods intended for special medical purposes (excluding products of food category 13.1)


Notes


500 mg/kg

188


951 Aspartame 1000 191

-

305

(1) PPM 1985

(2) Codex GSFA


Reg. Title

mg/kg


500 mg/kg

113


13



20000 mg/kg


20000 mg/kg



600 mg/kg



952(i), (ii), (iv)


17


5000 mg/kg


181


50 mg/kg


338; 339(i)-(iii); 340(i)-(iii); 341(i)-(iii); 342(i)-(ii), (v)-(vii), (ix); 451(i), (ii); 452(i)-(v); 542


33


50 mg/kg



50 mg/kg


5000 mg/kg

101(i), (ii), (iii)


954(i) –(iv) Saccharins 200 mg/kg

200-203 Sorbates 1500


42


400 mg/kg

26


110 Sunset Yellow FCF

50 mg/kg


306

(1) PPM 1985

(2) Codex GSFA


Reg. Title

389 Infant formula (i) 13.0 Foodstuffs intended for particular nutritional uses (ii) 13.1 Infant formulae, follow-on formulae, and formulae

for special medical purposes for infants (iii) 13.1.1 Infant formulae (iv) 13.1.3 Formulae for special medical purposes for infants

13.1 Infant formulae, follow-up formulae and formulae for special medical purposes for infants


Notes


9000 mg/kg

380 & 381

13.1.1 Infant formulae


Notes


5000 mg/kg

72, 150,

284 & 292

304, 305 Ascorbyl esters 10 mg/kg 15, 72 & 187

526 Calcium hydroxide 2000 mg/kg

55 & 72


410 Carob bean gum 1000 mg/kg

72


378 & 381


1412 Distarch phosphate 5000 mg/kg

72, 150,

284 & 292

412 Guar gum 1000 mg/kg

14 & 72

1440 Hydroxypropyl starch 5000 mg/kg

72, 150,

284 & 292


GMP 72 & 83

322(i) Lecithin 5000 mg/kg

72


4000 mg/kg

72

941 Nitrogen GMP 59


5000 mg/kg

72, 150,

284 & 292

501(i) Potassium carbonate 2000 mg/kg

55 & 72


GMP 55 & 72


2000 mg/kg

55 & 72

525 Potassium hydroxide 2000 mg/kg

55 & 72

(i) CODEX STAN 72-1981: Standard for Infant Formula and Formulas for Special Medical Purpose Intended for Infants

CODEX STAN 72-1981: Standard for Infant formula and formulas for special

medical purpose intended for infants

Only the food additives listed in this Section or in the Codex Advisory List of Mineral Salts and Vitamin Compounds for Use in Foods for Infants and Children (CAC/GL 10-1979) may be present in the foods described in section 2.1 of this Standard, as a result of carry-over from a raw material or other ingredient (including food additive) used to produce the food, subject to the following conditions:

a) The amount of the food additive in the raw materials or other ingredients (including food additives) does not exceed the maximum level specified; and

b) The food into which the food additive is carried over

does not contain the food additive in greater quantity than would be introduced by the use of the raw materials or ingredients under good manufacturing practice, consistent with the provisions on carry-over in the Preamble of the GSFA.

The following food additives are acceptable for use in the preparation of infant formula, as described in Section 2.1 of this Standard (in 100 ml of product, ready for consumption prepared following manufacturer’s instructions, unless otherwise indicated):


Thickeners

412 Guar gum 0.1 g in liquid formulas containing hydrolysed protein

410 Carob bean gum (Locust bean gum)

0.1 g in all types of infant formula

1412 Distarch phosphate 0.5 g singly or in combination in soy-based infant formula only



2.5 g singly or in combination in hydrolyzed protein- and/or

1440 Hydroxypropyl starch Amino acid based infant formula only

407 Carrageenan 0.03 g in regular, milk- and soy- based liquid infant formula only *1 0.1 g in hydrolyzed protein- and/or amino acid based liquid infant *1

Emulsifiers

322 Lecithin 0.5 g in all types of infant formulae *2

471 Mono- and 0.4 g in all types of infant

307

(1) PPM 1985

(2) Codex GSFA


Reg. Title


55 & 72


GMP 55 & 72


2000 mg/kg

55 & 72

524 Sodium hydroxide 2000 mg/kg

55 & 72



13.1.3 Formulae for special medical purposes for infants


Notes


5000 mg/kg

72, 150 & 292

304, 305 Ascorbyl esters 10 mg/kg 10, 15 & 72

526 Calcium hydroxide 2000 mg/kg

55 & 72



72


379 & 381



72, 150 & 292


14 & 72

1440 Hydroxypropyl starch 5000 mg/kg

72, 150 & 292


GMP 72 & 83


72


4000 mg/kg

72

941 Nitrogen GMP 59


5000 mg/kg

72, 150 & 292

501(i) Potassium carbonate 2000 mg/kg

55 & 72


GMP 55 & 72


2000 mg/kg

55 & 72

525 Potassium hydroxide 2000 mg/kg

55 & 72


55 & 72


GMP 55 & 72


2000 mg/kg

55 & 72

524 Sodium hydroxide 2000 55 &

diglycerides formulae *2

Acidity regulators

524 Sodium hydroxide 0.2 g singly or in combination and within the limits for sodium, potassium and calcium in section 3.1.3(e) in all types of infant formula

500ii Sodium hydrogen carbonate

500i Sodium carbonate


501ii Potassium hydrogen carbonate

501i Potassium carbonate


270 Lactic acid, L(+)- Limited by GMP in all types of infant formula

330 Citric acid Limited by GMP in all types of infant formula

331i Sodium dihydrogen citrate

Limited by GMP in all types of infant formula

331iii Trisodium citrate Limited by GMP in all types of infant formula

332 Potassium citrate Limited by GMP in all types of infant formula

Antioxidants

307b Mixed tocopherols concentrate

1 mg in all types of infant formula singly or in combination

304 Ascorbyl palmitate 1 mg in all types of infant formula singly or in combination

Packaging gases


941 Nitrogen

*1 Not endorsed by the 39th Session of the CCFA. JECFA evaluation is pending. National authorities may restrict its use until JECFA evaluation has been completed. *2 If more than one of the substances INS 322, 471 are added the maximum level for each of those substances is lowered with the relative part as present of the other substances.

308

(1) PPM 1985

(2) Codex GSFA


Reg. Title

mg/kg 72


20000 mg/kg

376 & 381



389A Follow up formula

(i) 13.0 Foodstuffs intended for particular nutritional uses (ii) 13.1 Infant formulae, follow-on formulae, and formulae

for special medical purposes for infants (iii) 13.1.2 Follow-up formulae

13.1 Infant formulae, follow-up formulae and formulae for special medical purposes for infants


Notes


9000 mg/kg

380 & 381

13.1.2 Follow-up formulae


Notes


5000 mg/kg

72, 150, 285 & 292


5000 mg/kg

72, 150, 285 & 292

300 Ascorbic acid, L- 50 mg/kg 72, 242 & 315

304, 305 Ascorbyl esters 50 mg/kg 15, 72, 187 & 315

302 Calcium ascorbate 500 mg/kg

70, 72 & 315

526 Calcium hydroxide GMP 72


72


72, 151, 328 & 329



5000 mg/kg

72, 150, 285 & 292


72


GMP 72 & 83


72


4000 mg/kg

72

440 Pectins 10000 mg/kg

72

(i) CODEX STAN 156-1987: Standard for Follow-up Formula

CODEX STAN 156-1987: Standard for Follow-up Formula


Thickeners

Guar gum 0.1 g

Locust bean gum 0.5 g singly or in combination in soy-based products only Distarch phosphate

Acetylated distarch phosphate

Phosphated distarch phosphate

Acetylated distarch adipate

2.5 g singly or in combination in hydrolyzed protein and/or amino acid-based products only

Carrageenan 0.03 g singly or in combination in milk and soy based products only 0.1 g singly or in combination in hydrolyzed protein and/or amino acid based liquid products only

Pectins 1 g

Emulsifiers

Lecithin 0.5 g

Mono- and diglycerides 0.4 g

pH-Adjusting agents

Sodium hydrogen carbonate

Limited by GMP within the limits for sodium in Section 3.2.6

Sodium carbonate

Sodium citrate


Potassium carbonate

Potassium citrate

Sodium hydroxide

Potassium hydroxide

Calcium hydroxide

L (+) Lactic acid

L (+) Lactic acid producing cultures

Citric acid

Antioxidants

Mixed tocopherols concentrate

3 mg singly or in combination

Alpha-Tocopherol

L-Ascorbyl palmitate 5 mg singly or in combination,

309

(1) PPM 1985

(2) Codex GSFA


Reg. Title


5000 mg/kg

72, 150, 285 & 292


GMP 72


GMP 72


GMP 72


GMP 72

301 Sodium ascorbate 50 mg/kg 70, 72, 315 & 316

500(i) Sodium carbonate GMP 72 & 316


GMP 72 & 316


GMP 72 & 316

524 Sodium hydroxide GMP 72 & 316


GMP 72


expressed as ascorbic acid

L-Ascorbic acid and its Na, Ca salts

(see Section 3.2.6)

Flavours

Natural Fruit Extracts GMP

Vanilla extract GMP

Ethyl vanillin 5 mg

Vanillin 5 mg

Carry-over principle Section 4.1 of GSFA shall apply.

390 Canned food for infants

and children

(i) 13.0 Foodstuffs intended for particular nutritional uses (ii) 13.2 Complementary foods for infants and young

children

13.2 Complementary foods for infants and young children


Notes

260 Acetic acid, glacial 5000 mg/kg

238

472a Acetic and fatty acid estersof glycerol

5000 mg/kg

239 & 268


50000 mg/kg

269 & 270


50000 mg/kg

269 & 270


50000 mg/kg

239 & 269

503(ii) Ammonium carbonate

GMP 239 & 248

503(i) Ammonium hydrogen carbonate

GMP 239 & 248




302 Calcium ascorbate 200 mg/kg

239 & 317


526 Calcium hydroxide GMP 239




271 & 272

(i) CODEX STAN 73-1981: Standard For Canned Baby Foods

(ii) CODEX STAN 74-1981: Standard For Processed Cereal-Based Foods For Infants and Young Children

CODEX STAN 73-1981: Standard for Canned Baby Foods


Thickeners

Locust bean gum * 0.2 g

Guar gum 0.2 g

Distarch phosphate

6 g, singly or in combination

Acetylated distarch phosphate

Phosphated distarch phosphate

Hydroxypropyl starch

Acetylated distarch adipate

Distarch glycerol

Acetylated distarch glycerol

Non-amidated pectin 1 g in canned fruit-based baby foods only

Emulsifiers

Lecithin 0.5 g

Mono- and diglycerides 0.15 g

pH Adjusting Agents

Sodium hydrogen carbonate Limited by GMP and within the limit for sodium in Section 3.1.3

Sodium carbonate


Limited by GMP

Calcium carbonate

Citric acid and sodium salt 0.5 g and within the limit

310

(1) PPM 1985

(2) Codex GSFA


Reg. Title


238


5000 mg/kg

239 & 268


269 & 270

575 Glucono delta- lactone

GMP 239


271 & 272


10000 mg/kg

239 & 273

507 Hydrochloric acid GMP 239

1440 Hydropropyl starch 60000 mg/kg

237 & 276


2000 mg/kg

83 & 238


5000 mg/kg

239 & 268


271 & 274



5000 mg/kg

268 & 275


50000 mg/kg

239 & 269

941 Nitrogen GMP 59

1404 Oxidized starch 50000 mg/kg

239 & 269

440 Pectins 10000 mg/kg

273, 282 & 283


50000 mg/kg

269 & 270



33 & 230



GMP 72


GMP 72

261(i) Potassium acetate GMP 239


GMP 239


GMP

for sodium in Section 3.1.3

Lactic acid, L(+)- 0.2 g

Acetic acid 0.5 g

Antioxidants

Mixed tocopherols concentrate

300 mg/kg fat, singly or in combination

alpha-Tocopherol

L-Ascorbyl palmitate 200 mg/kg fat

L-Ascorbic acid and its sodium and potassium salts

0.5 g/kg, expressed as ascorbic acid and within the limit for sodium in Section 3.1.3

Flavours

Vanilla extract Limited by GMP

Ethyl vanillin 7 mg

Vanillin 7 mg

Carry-over principle Section 4.1 of GSFA shall apply.

* Temporarily endorsed.

CODEX STAN 74-1981: Standard for Processed Cereal-based Foods for Infants and

Young Children

Only the food additives listed in this Section or in the Codex Advisory List of Vitamin Compounds for Use in Foods for Infants and Children (CAC/GL 10-1979) may be present in the foods described in Section 2.1 of this Standard, as a result of carry-over from a raw material or other ingredient (including food additive) used to produce the food, subject to the following conditions: a) The amount of the food additive in the raw materials or other ingredients (including food additives) does not exceed the maximum level specified; and b) The food into which the food additive is carried over does not contain the food additive in greater quantity than would be introduced by the use of the raw materials or ingredients under good manufacturing practice, consistent with the provisions on carry-over in the Preamble of the GSFA.

The following additives are permitted in the preparation of processed cereal-based foods for infants and young children, as described in Section 2.1 of this Standard (in 100 g of product, ready for consumption prepared following manufacturer’s instructions unless otherwise indicated).


Emulsifiers

322 Lecithins 1500 mg

471 Mono- and diglycerides

500 mg, singly or in combination




Acidity Regulators

311

(1) PPM 1985

(2) Codex GSFA


Reg. Title

525 Potassium hydroxide GMP 239

326 Potassium lactate GMP 83 & 239


2000 mg/kg

65 &318

262(i) Sodium acetate GMP 239, 319 & 320


317, 319 & 320

500(i) Sodium carbonate GMP 240, 243, 295,

319 & 320


5000 mmg/kg

238, 240,

319 & 320


GMP 240, 319 & 320

524 Sodium hydroxide GMP 239, 319 & 320

325 Sodium lactate GMP 83, 239,

319 & 320

1420 Starch acetate 50000 mg/kg

239 & 269


50000 mg/kg

239 & 269



331(iii) Trisodium citrate 5000 mg/kg

238, 240,

319 & 320

415 Xanthan gum 10000 mg/kg

239 & 273


GMP


GMP

170(i ) Calcium carbonate GMP

270 L(+) Lactic acid GMP

330 Citric acid GMP

260 Acetic acid

GMP

261 Potassium acetates

262(i) Sodium acetate

263 Calcium acetate

296 Malic acid (DL) – L(+)-form only

325 Sodium lactate (solution) – L(+)-form only

326 Potassium lactate (solution) – L(+)-form only

327 Calcium lactate – L(+)-form only

331(i) Monosodium citrate

331(ii) Trisodium citrate

332(i) Monopotassium citrate


333 Calcium citrate






334 L(+)-Tartaric acid – L(+) form only


Tartrates as residue in biscuits and rusks

335(i) Monosodiumtartrate

335(ii) Disodium tartrate

336(i) Monopotassium tartrate –L(+)form only

336(ii) Dipotassium tartrate – L(+)form only

337 Potassium sodium L(+)tartrate L(+)form only

338 Orthophosphoric acid

Only for pH adjustment

440 mg, singly or in

combination as phosphorous







341(i) Monocalcium orthophosphate

312

(1) PPM 1985

(2) Codex GSFA


Reg. Title

341(ii) Dicalcium orthophosphate


Antioxidants


300 mg/kg fat or oil basis, singly or in

combination 307 Alpha-tocopherol

304 L-Ascorbyl palmitate 200 mg/kg fat

300 L-Ascorbic acid 50 mg, expressed as ascorbic acid 301 Sodium ascorbate

303 Potassium ascorbate

302 Calcium ascorbate 20 mg, expressed as ascorbic acid

Raising Agents


Limited by GMP 503(ii) Ammonium hydrogen

carbonate



Thickeners

410 Carob bean gum 1000 mg, singly or in combination

2000 mg in gluten-free cereal-based

foods

412 Guar gum

414 Gum arabic

415 Xanthan gum

440 Pectins (amidated and non-amidated)








1420 Starch acetate esterified with acetic anhydride



Anticaking Agents


200 mg for dry cereals only

Packaging Gases


941 Nitrogen GMP

313

(1) PPM 1985

(2) Codex GSFA


Reg. Title

391 Cereal based food for

infants and children

Refer Regulation 390 (i) CODEX STAN 74-1981: Standard for Processed Cereal-Based Foods for Infants and Young Children

CODEX STAN 74-1981: Standard for Processed Cereal-Based Foods for Infants

and Young Children

Only the food additives listed in this Section or in the Codex Advisory List of Vitamin Compounds for Use in Foods for Infants and Children (CAC/GL 10-1979) may be present in the foods described in Section 2.1 of this Standard, as a result of carry-over from a raw material or other ingredient (including food additive) used to produce the food, subject to the following conditions: a) The amount of the food additive in the raw materials or other ingredients (including food additives) does not exceed the maximum level specified; and b) The food into which the food additive is carried over does not contain the food additive in greater quantity than would be introduced by the use of the raw materials or ingredients under good manufacturing practice, consistent with the provisions on carry-over in the Preamble of the GSFA.

The following additives are permitted in the preparation of processed cereal-based foods for infants and young children, as described in Section 2.1 of this Standard (in 100 g of product, ready for consumption prepared following manufacturer’s instructions unless otherwise indicated).


Emulsifiers

322 Lecithins 1500 mg

471 Mono- and diglycerides

500 mg singly or in combination




Acidity Regulators


GMP


GMP


270 L(+) Lactic acid GMP

330 Citric acid GMP

260 Acetic acid



263 Calcium acetate

296 Malic acid (DL) – L(+)-form only

314

(1) PPM 1985

(2) Codex GSFA


Reg. Title

325 Sodium lactate (solution) – L(+)-form only

GMP

326 Potassium lactate (solution) – L(+)-form only

327 Calcium lactate – L(+)-form only

331(i) Monosodium citrate

331(ii) Trisodium citrate

332(i) Monopotassium citrate

332(ii Tripotassium citrate

333 Calcium citrate






GMP

334 L(+)-Tartaric acid – L(+)form only

500 mg Singly or in combination Tartrates as residue in biscuits and rusks

335 i Monosodiumtartrate

335 ii Disodium tartrate

336 i Monopotassium tartrate –L(+)form only

336 ii Dipotassium tartrate – L(+)form only

337 Potassium sodium L(+)tartrate L(+)form only

338 Orthophosphoric acid

Only for pH adjustment 440 mg Singly or in combination as phosphorous







341(i) Monocalcium orthophosphate

341(ii) Dicalcium orthophosphate


Antioxidants


300 mg/kg fat or oil basis, Singly or in combination 307 Alpha-tocopherol

304 L-Ascorbyl palmitate 200 mg/kg fat

315

(1) PPM 1985

(2) Codex GSFA


Reg. Title

300 L-Ascorbic acid 50 mg, expressed as ascorbic acid 301 Sodium ascorbate


302 Calcium ascorbate 20 mg, expressed as ascorbic acid

Raising Agents


Limited by GMP 503(ii) Ammonium hydrogen carbonate



Thickeners

410 Carob bean gum 1000 mg singly or in combination 2000 mg in gluten-free cereal-based foods

412 Guar gum

414 Gum arabic

415 Xanthan gum

440 Pectins (Amidated and Non-Amidated)

1404 Oxidized starch 5000 mg Singly or in combination






1420 Starch acetate esterified with acetic anhydride



Anticaking Agents


200 mg for dry cereals only

Packaging Gases


941 Nitrogen GMP

392 Low energy food

- -

393 Formula dietary food

(i) 13.0 Foodstuffs intended for particular nutritional uses (ii) 13.5 Dietetic foods(e.g supplementary foods for dietary

use) excluding products of food categories 13.1-13.4 and 13.6

13.5 Dietetic foods (e.g supplementary foods for dietary use) excluding products of food categories 13.1-

13.4 and 13.6



450 mg/kg 188

-

316

(1) PPM 1985

(2) Codex GSFA


Reg. Title






450 mg/kg 113




20000 mg/kg


20000 mg/kg


160a(ii) Carotenes, beta-, Vegetable

600 mg/kg

160a(i), a(iii),e,f


952(i), (ii), (iv)



5000 mg/kg



300 mg/kg





50 mg/kg


300 mg/kg

101(i),(ii), (iii)




960 Steviol glycosides 660 mg/kg 26,198 & 294


400 mg/kg



393A Special dietary foods

with low sodium content

(i) 12.0 Salts, spices, soups, sauces, salads and protein products

(ii) 12.1 Salt and salt substitutes (iii) 12.1.2 Salt substitutes (iv) 13.0 Foodstuffs intended for particular nutritional uses

(i) CODEX STAN 53-1981: Standard for Special Dietary Foods with Low-Sodium Content (including Salt Substitutes) - No Food Additive Provision.

317

(1) PPM 1985

(2) Codex GSFA


Reg. Title

including salt substitue

12.1.2 Salt Substitutes


Notes


GMP


GMP


GMP

406 Agar GMP



629 Calcium 5’-guanylate

GMP

633 Calcium 5’-inosinate

GMP


GMP


GMP


623 Calcium di-L-glutamate

GMP

552 Calcium silicate GMP

407 Carrageenan GMP

330 Citric acid GMP


GMP

472e Diacetyltartaric and fattyacid esters of glycerol

16000 mg/kg

628 Dipotassium 5’-guanylate

GMP


GMP

631 Disodium 5’- inosinate

GMP

635 Disodium 5’- ribonucleotides

GMP

535, 536, 538

Ferrocyanides 20 mg/kg


418 Gellan gum GMP

620 Glutamic acid, L(+)-

GMP

422 Glycerol GMP

626 Guanylic acid, 5’- GMP

412 Guar gum GMP

414 Gum Arabic (Acacia gum)

GMP


GMP


GMP

318

(1) PPM 1985

(2) Codex GSFA


Reg. Title

1440 Hydropropyl starch

GMP

630 Inosinic acid, 5’- GMP

Karaya gum GMP

Konjac flour GMP


GMP


GMP

322(i) Lecithin GMP


GMP


GMP

625 Magnesium di-L-glutamate

GMP


GMP


GMP


GMP

518 Magnesium sulfate

GMP


421 Mannitol GMP



GMP


GMP


GMP


GMP


GMP


GMP

1404 Oxidized starch GMP

440 Pectins GMP



33

632 Potassium 5’-inosinate

GMP


GMP


GMP

319

(1) PPM 1985

(2) Codex GSFA


Reg. Title


GMP


GMP


GMP


GMP





GMP


GMP



553(iii) Talc GMP

413 Tragacanth gum GMP


GMP


415 Xanthan gum GMP

394 Standard for wholesome ice or steam

- -

394A Standard for wholesome

ice

- -

395 Food not eslsewhere

standardized

(i) List of additives in Table 3 of GSFA (Rujuk Lampiran 3) -

320

Notes to the General Standard for Food Additives Note 1 As adipic acid. Note 2 On dry ingredient, dry weight, dry mix or concentrate basis. Note 3 Surface treatment. Note 4 For decoration, stamping, marking or branding the product. Note 5 Excluding products conforming to the Standard for Jams, Jellies and Marmalades (CODEX STAN 296-2009). Note 6 As aluminium. Note 7 For coffee substitutes only. Note 8 As bixin. Note 9 10000 mg/kg for use in ready-to-drink coffee products. Note 10 As ascorbyl stearate. Note 11 Flour basis. Note 12 Carryover from flavouring substances. Note 13 As benzoic acid. Note 14 For use in hydrolyzed protein liquid formula only. Note 15 Fat or oil basis. Note 16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish. Note 17 As cyclamic acid. Note 18 Added level; residue not detected in ready-to-eat food. Note 19 Used in cocoa fat; use level on ready-to-eat basis. Note 20 On total amount of stabilizers, thickeners and/or gums. Note 21 As anhydrous calcium disodium ethylenediaminetetraacetate. Note 22 For use in smoked fish products only. Note 23 As iron. Note 24 As anhydrous sodium ferrocyanide. Note 25 As formic acid. Note 26 As steviol equivalents. Note 27 As para-hydroxybenzoic acid. Note 28 ADI conversion: if a typical preparation contains 0.025 μg/U, then the ADI of 33 000 U/kg bw becomes:

[(33 000 U/kg bw) x (0.025 μg/U) x (1 mg/1 000 μg)] = 0.825 mg/kg bw Note 29 Reporting basis not specified. Note 30 As residual NO3 ion. Note 31 Of the mash used. Note 32 As residual NO2 ion. Note 33 As phosphorus. Note 34 Anhydrous basis. Note 35 For use in cloudy juices only. Note 36 Residual level. Note 37 As weight of nonfat milk solids. Note 38 Level in creaming mixture. Note 39 Only when product contains butter or other fats and oils. Note 40 INS 451i (pentasodium triphosphate) only, to enhance the effectiveness of benzoates and sorbates. Note 41 Use in breading or batter coatings only. Note 42 As sorbic acid. Note 43 As tin. Note 44 As residual SO2. Note 45 As tartaric acid. Note 46 As thiodipropionic acid. Note 47 On egg yolk weight, dry basis. Note 48 For olives only. Note 49 For use on citrus fruits only. Note 50 For use in fish roe only. Note 51 For use in herbs only. Note 52 Excluding chocolate milk. Note 53 For use in coatings only. Note 54 For use in cocktail cherries and candied cherries only.

Note 55 Singly or in combination, within the limits for sodium, calcium, and potassium specified in the commodity

standard.

321

Note 56 Provided starch is not present. Note 57 GMP is 1 part benzoyl peroxide and not more than 6 parts of the subject additive by weight. Note 58 As calcium. Note 59 Use as packaging gas. Note 60 If used as a carbonating agent, the CO2 in the finished wine shall not exceed 39.2 mg/kg. Note 61 For use in minced fish only. Note 62 As copper. Note 63 On amount of dairy ingredients. Note 64 Level added to dry beans; 200 mg/kg in ready-to-eat food, anhydrous basis. Note 65 Carryover from nutrient preparations. Note 66 As formaldehyde. For use in provolone cheese only. Note 67 Except for use in liquid egg whites at 8 800 mg/kg as phosphorus, and in liquid whole eggs at 14 700 mg/kg

as phosphorus. Note 68 For use in products with no added sugar only. Note 69 Use as carbonating agent. Note 70 As the acid. Note 71 Calcium, potassium and sodium salts only. Note 72 Ready-to-eat basis. Note 73 Except whole fish. Note 74 Excluding liquid whey and whey products used as ingredients in infant formula. Note 75 Use in milk powder for vending machines only. Note 76 Use in potatoes only. Note 77 For special nutritional uses only. Note 78 50 000 mg/kg for pickling and balsamic vinegars only. Note 79 For use on nuts only. Note 80 Equivalent to 2 mg/dm2 surface application to a maximum depth of 5 mm. Note 81 Equivalent to 1 mg/dm2 surface application to a maximum depth of 5 mm. Note 82 For use in shrimp; 6 000 mg/kg for Crangon crangon and Crangon vulgaris. Note 83 L(+)-form only. Note 84 For infants over 1 year of age only. Note 85 Use level in sausage casings; residue in sausage prepared with such casings should not exceed 100 mg/kg. Note 86 Use in whipped dessert toppings other than cream only. Note 87 Treatment level. Note 88 Carryover from the ingredient. Note 89 For sandwich spreads only. Note 90 For use in milk-sucrose mixtures used in the finished product. Note 91 Benzoates and sorbates, singly or in combination. Note 92 Excluding tomato-based sauces. Note 93 Except natural wine produced from Vitis vinifera grapes. Note 94 For use in loganiza (fresh, uncured sausage) only. Note 95 For use in surimi and fish roe products only. Note 96 On a dried weight basis of the high intensity sweetener. Note 97 In the finished product/final cocoa and chocolate products. Note 98 For dust control. Note 99 For use in fish fillets and minced fish only. Note 100 Only for crystalline products and sugar toppings. Note 101 Use level singly, not to exceed 15 000 mg/kg in combination. Note 102 For use in fat emulsions for baking purposes only. Note 103 Except for use in special white wines at 400 mg/kg. Note 104 Maximum 5 000 mg/kg residue in bread and yeast-leavened bakery products. Note 105 Except for use in dried gourd strips (Kampyo) at 5 000 mg/kg. Note 106 Except for use in Dijon mustard at 500 mg/kg. Note 107 Except for use of sodium ferrocyanide (INS 535) and potassium ferrocyanide (INS 536) in food-grade

dendridic salt at 29 mg/kg as anhydrous sodium ferrocyanide. Note 108 For use on coffee beans only. Note 109 Use level reported as 25 lbs/1 000 gal x (0.45 kg/lb) x (1 gal/3.75 L) x (1 L/kg) x (10E6 mg/kg) = 3 000 mg/kg. Note 110 For use in frozen French fried potatoes only. Note 111 Excluding dried glucose syrup used in the manufacture of sugar confectionery at 150 mg/kg and glucose

syrup used in the manufacture of sugar confectionery at 400 mg/kg.

322

Note 112 For use in grated cheese only. Note 113 Use level reported as acesulfame potassium equivalents (the reported maximum level can be converted to

an aspartame-acesulfame salt basis by dividing by 0.44). Combined use of aspartameacesulfame salt with individual acesulfame potassium or aspartame should not exceed the individual maximum levels for acesulfame potassium or aspartame (the reported maximum level can be converted to aspartame equivalents by dividing by 0.68).

Note 114 Excluding cocoa powder. Note 115 For use in pineapple juice only. Note 116 For use in doughs only. Note 117 Except for use in loganiza (fresh, uncured sausage) at 1 000 mg/kg. Note 118 Except for use in tocino (fresh, cured sausage) at 1 000 mg/kg. Note 119 Use level reported as aspartame equivalents (the reported maximum level can be converted to an

aspartame-acesulfame salt basis by dividing by 0.64). Combined use of aspartame-acesulfame salt with individual aspartame or acesulfame potassium should not exceed the individual maximum levels for aspartame or acesulfame potassium (the reported maximum level can be converted to acesulfame potassium equivalents by multiplying by 0.68).

Note 120 Except for use in caviar at 2 500 mg/kg. Note 121 Excluding fermented fish products at 1 000 mg/kg. Note 122 Subject to national legislation of the importing country. Note 123 1 000 mg/kg for beverages with pH greater than 3.5. Note 124 Only for products containing less than 7% ethanol. Note 125 For use as a release agent for baking pans in a mixture with vegetable oil. Note 126 For releasing dough in dividing or baking only. Note 127 As served to the consumer. Note 128 INS 334 (tartaric acid) only. Note 129 For use as an acidity regulator in grape juice. Note 130 Singly or in combination: butylated hydroxyanisole (INS 320), butylated hydroxytoluene (INS 321), tertiary

butylated hydroquinone (INS 319), and propyl gallate (INS 310). Note 131 As a result of use as a flavour carrier. Note 132 Except for use at 130 mg/kg (dried basis) in semi-frozen beverages. Note 133 Any combination of butylated hydroxyanisole (INS 320), butylated hydroxytoluene (INS 321), and propyl

gallate (INS 310) at 200 mg/kg, provided that single use limits are not exceeded. Note 134 Except for use in cereal-based puddings at 500 mg/kg. Note 135 Except for use in dried apricots at 2000 mg/kg, bleached raisins at 1500 mg/kg, desiccated coconut at 200

mg/kg and coconut from which oil has been partially extracted at 50 mg/kg. Note 136 To prevent browning of certain light coloured vegetables. Note 137 Except for use in frozen avocado at 300 mg/kg. Note 138 For use in energy-reduced products only. Note 139 For use in mollusks, crustaceans, and echinoderms only. Note 140 Except for use in canned abalone (PAUA) at 1 000 mg/kg. Note 141 For use in white chocolate only. Note 142 Excluding coffee and tea. Note 143 For use in fruit juice-based drinks and dry ginger ale only. Note 144 For use in sweet and sour products only. Note 145 Products are energy reduced or with no added sugar. Note 146 Use level for beta-carotene (synthetic) (INS 160ai); 35 mg/kg for beta-apo-8'-carotenal (INS 160e) and beta-

apo-8'-carotenoic acid, methyl or ethyl ester (INS 160f). Note 147 Excluding whey powders for infant food. Note 148 For use in microsweets and breath freshening mints at 10000 mg/kg Note 149 Except for use in fish roe at 100 mg/kg. Note 150 Use level for soy-based formula; 25 000 mg/kg for hydrolyzed protein and/or amino acid-based formula. Note 151 Use level for soy-based formula; 1 000 mg/kg for hydrolyzed protein and/or amino acid-based formula. Note 152 For frying purposes only. Note 153 For use in instant noodles only. Note 154 For use in coconut milk only. Note 155 For use in frozen, sliced apples only. Note 156 For use in microsweets and breath freshening mints at 2 500 mg/kg. Note 157 For use in microsweets and breath freshening mints at 2 000 mg/kg. Note 158 For use in microsweets and breath freshening mints at 1 000 mg/kg.

323

Note 159 For use in pancake syrup and maple syrup only. Note 160 For use in ready-to-drink products and pre-mixes for ready-to-drink products only. Note 161 Subject to national legislation of the importing country aimed, in particular, at consistency with Section 3.2 of

the Preamble. Note 162 For use in dehydrated products and salami-type products only. Note 163 For use in microsweets and breath freshening mints at 3 000 mg/kg. Note 164 For use in microsweets and breath freshening mints at 30 000 mg/kg. Note 165 For use in products for special nutritional use only. Note 166 For milk-based sandwich spreads only. Note 167 For dehydrated products only. Note 168 Quillaia extract type 1 (INS 999(i)) only. Acceptable maximum use level is expressed on saponin basis. Note 169 For use in fat-based sandwich spreads only. Note 170 Excluding products conforming to the Standard for Fermented Milks (CODEX STAN 243-2003). Note 171 Excluding anhydrous milkfat. Note 172 Except for use in fruit sauces, fruit toppings, coconut cream, coconut milk and "fruit bars" at 50 mg/kg. Note 173 Excluding instant noodles containing vegetables and eggs. Note 174 Singly or in combination: sodium aluminosilicate (INS 554), calcium aluminium silicate (INS 556), and

aluminium silicate (INS 559). Note 175 Except for use in jelly-type fruit-based desserts at 200 mg/kg. Note 176 For use in canned liquid coffee only. Note 177 For use in sliced, cut, shredded, or grated cheese only. Note 178 Expressed as carminic acid. Note 179 To restore the natural colour lost in processing only. Note 180 Singly or in combination: butylated hydroxyanisole (BHA, INS 320) and butylated hydroxytoluene (BHT, INS

321). Note 181 Expressed as anthocyanin. Note 182 Except for use in coconut milk. Note 183 Products conforming to the Standard for Chocolate and Chocolate Products (CODEX STAN 87-1981) may

only use colours for surface decoration. Note 184 For use in nutrient coated rice grain premixes only. Note 185 As norbixin. Note 186 For use in flours with additives only. Note 187 Ascorbyl palmitate (INS 304) only. Note 188 Not to exceed the maximum use level for acesulfame potassium (INS 950) singly or in combination with

aspartame-acesulfame salt (INS 962). Note 189 Excluding rolled oats. Note 190 Except for use in fermented milk drinks at 500 mg/kg. Note 191 Not to exceed the maximum use level for aspartame (INS 951) singly or in combination with aspartame-

acesulfame salt (INS 962). Note 192 For liquid products only. Note 193 For use in crustacean and fish pastes only. Note 194 Only for use in instant noodles conforming to the Standard for Instant Noodles (CODEX STAN 249-2006). Note 195 Singly or in combination: butylated hydroxyanisole (BHA, INS 320), butylated hydroxytoluene (BHT, INS 321)

and tertiary butylhydroquinone (TBHQ, INS 319). Note 196 Singly or in combination: butylated hydroxyanisole (BHA, INS 320), butylated hydroxytoluene (BHT, INS 321)

and propyl gallate (INS 310). Note 197 Singly or in combination: butylated hydroxytoluene (BHT, INS 321) and propyl gallate (INS 310). Note 198 Use level for solid products (e.g., energy, meal replacement or fortified bars); 600 mg/kg as steviol

equivalents for use in liquid products. Note 199 For use in microsweets and breath freshening mints at 6000 mg/kg as steviol equivalents. Note 200 Except for use in Japanese style 'lachs ham' of pork loin (cured and non-heat-treated) at 120 mg/kg as

steviol equivalents Note 201 For use in flavoured products only. Note 202 For use in brine used in the production of sausage only. Note 203 For use in chewable supplements only. Note 204 For use at 50 mg/kg in longan and lichee only. Note 205 For use at 50 mg/kg to prevent browning of certain light colored vegetables. Note 206 For use at 30 mg/kg as a bleaching agent only for products conforming to the Standard for Aqueous Coconut

Products (CODEX STAN 240-2003).

324

Note 207 For use at 50,000 mg/kg in soybean sauce intended for further processing. Note 208 For use in dried and dehydrated products only. Note 209 Excluding products conforming to the Standard for Blend of Skimmed Milk and Vegetable Fat in Powdered

Form (CODEX STAN 251-2006). Note 210 For use in pasta made from Triticum aestivum, and for use in noodles. Note 211 For use in noodles only. Note 212 Except for products conforming to the Standard for Bouillon and Consommés (CODEX STAN 117-1981) at

3000 mg/kg. Note 213 For use in liquid products containing high intensity sweeteners only. Note 214 Excluding products conforming to the Standard for Dairy Fat Spreads (CODEX STAN 253-2006). Note 215 Excluding products conforming to the Standard for Fat Spreads and Blended Spreads (CODEX STAN 256-

2007). Note 216 For use in maize-based products only. Note 217 For use at 300 mg/kg in toppings only. Note 218 Only sulfites can be used as preservatives and antioxidants in the products covered by the Standard for

Desiccated Coconut (CODEX STAN 177-1991). Note 219 Except for use at 5,000 mg/kg in non-alcoholic aniseed-based, coconut-based, and almond-based drinks. Note 220 For use in flavoured products heat treated after fermentation only. Note 221 For use in potato dough and pre-fried potato slices only. Note 222 For use in collagen-based casings with a water activity greater than 0.6 only. Note 223 Except for use at 3,000 mg/kg in products containing added fruits, vegetables, or meats. Note 224 Excluding aromatized beer. Note 225 Except for use in self-raising flour at 12,000 mg/kg. Note 226 Except for use as a meat tenderizer at 35,000 mg/kg. Note 227 For use in sterilized and UHT treated milks only. Note 228 Except for use at 1320 mg/kg to stabilize higher protein liquid whey used for further processing into whey

protein concentrates. Note 229 For use as a flour treatment agent, raising agent or leavening agent. Note 230 For use as an acidity regulator only. Note 231 Only for use in flavoured fermented milks and flavoured fermented milks heat treated after fermentation. Note 232 Only for use in vegetable fats conforming to the Standard for Edible Fats and Oils Not Covered by Individual

Standards (CODEX STAN 19-1981), singly or in combination. Note 233 As nisin. Note 234 For use as stabilizer or thickener only. Note 235 Use restricted to reconstitution and recombination only. Note 236 Excluding products conforming to the Standard for Cream and Prepared Creams (reconstituted cream,

recombined cream, prepackaged liquid cream) (CODEX STAN 288-1976). Note 237 Excluding products conforming to the Standard for Processed Cereal-Based Foods for Infants and Young

Children (CODEX STAN 74-1981). Note 238 GMP in foods corresponding to the Standard for Processed Cereal-Based Foods for Infants and Young

Children (CODEX STAN 74-1981). Note 239 Excluding products conforming to the Standard for Canned Baby Foods (CODEX STAN 73-1981). Note 240 Within the limit for sodium listed in the Standard for Canned Baby Foods (CODEX STAN 73-1981). Note 241 For use as acidity regulator and raising agent. Note 242 For use as an antioxidant. Note 243 For use as a raising agent in products conforming to the Standard for Processed Cereal-based Foods for

Infants and Young Children (CODEX STAN 74-1981) and as an acidity regulator in products conforming to the Standard for Canned Baby Foods (CODEX STAN 73-1981).

Note 244 For use in biscuit dough. Note 245 For use in pickled vegetables, except for use in perilla in brine at 780 mg/kg. Note 246 Singly or in combination: aluminium ammonium sulphate (INS 523) and sodium aluminium phosphates

[acidic and basic; INS 541(i),(ii)]. Note 247 For use in kuzukiri and harusame only. Note 248 For use as a raising agent. Note 249 For use as a raising agent in mixes for steamed breads and buns. Note 250 For use in boiled mollusks and tsukudani only. Note 251 For use in processed American cheese only. Note 252 For use in self-rising flour and self-rising corn meal only. Note 253 For use in dry mix hot chocolate only.

325

Note 254 For use in salt applied to dry salted cheeses during manufacturing only. Note 255 For use at 1700 mg/kg in seasonings applied to foods in food category 15.1. Note 256 For use in noodles, gluten-free pasta and pasta intended for hypoproteic diets only. Note 257 For use in shrimps and prawns only. Note 258 Except for use in maple syrup. Note 259 Singly or in combination: sodium aluminosilicate (INS 554) and calcium aluminium silicate (INS 556). Note 260 For use in powdered beverage whiteners only. Note 261 For use in heat-treated buttermilk only. Note 262 For use in edible fungi and fungus products. Note 263 20,000 mg/kg in pickled fungi. Note 264 Citric acid (INS 330) and Lactic acid (INS 270) 5000 mg/kg singly or in combination in sterilized fungi. Note 265 For use in quick frozen French fried potatoes as a sequestrant. Note 266 Not for use in salted Atlantic herring and sprat. Note 267 Excluding products conforming to the Standard for Salted Fish and Dried Salted Fish of the Gadidae Family

of Fishes (CODEX STAN 167-1989), the Standard for Dried Shark Fins (CODEX STAN 189- 1993), the Standard for Crackers from Marine and Freshwater Fish, Crustaceans and Molluscan Shellfish (CODEX STAN 222-2001), and the Standard for Boiled Dried Salted Anchovies (CODEX STAN 236-2003).

Note 301 Interim maximum level. Note 302 For use of sodium dihydrogen phosphate (INS 339(i)), disodium hydrogen phosphate (INS 339(ii), trisodium

phosphate (INS 339(iii)), potassium dihydrogen phosphate (INS 340(i)), dipotassium hydrogen phosphate (INS 340(ii)), tripotassium phosphate (INS 340(iii)), calcium dihydrogen phosphate (341(i)), calcium hydrogen phosphate (INS 341(ii)), tricalcium phosphate (INS 341(iii)), disodium diphosphate (INS 450(i)), trisodium diphosphate (INS 450(ii)), tetrasodium diphosphate (INS 450(iii)), tetrapotassium diphosphate (INS 450(v)), calcium dihydrogen diphosphate (INS 450(vii)), pentasodium triphosphate (INS 451(i)), pentapotassium triphosphate (INS 451(ii)), sodium polyphosphate (INS 452(i)), potassium polyphosphate (INS 452(ii)), sodium calcium polyphosphate (INS 452(iii)), calcium polyphosphate (INS 452(iv)), ammonium polyphosphate (INS 452(v)), and bone phosphate (INS 542) as humectants in products conforming to the Standard for Luncheon Meat (CODEX STAN 89-1981) and Cooked Cured Chopped Meat (CODEX STAN 98-1981) at 1320 mg/kg as phosphorous. The total amount of phosphates (naturally present and added) shall not exceed 3520 mg/kg as phosphorous.

Note 304 Excluding live bivalve molluscs. Note 305 Excluding products conforming to the Standard for Live Abalone and for Raw Fresh Chilled or Frozen

Abalone for Direct Consumption or for Further Processing (CODEX STAN 312-2013). Note 306 Excluding products conforming to the Standard for Dried Shark Fins (CODEX STAN 189-1993), the Standard

for Crackers from Marine and Freshwater Fish, Crustaceans and Molluscan Shellfish (CODEX STAN 222-2001), the Standard for Boiled Dried Salted Anchovies (CODEX STAN 236- 2003), the Standard for Live Abalone and for Raw Fresh Chilled or Frozen Abalone for Direct Consumption or for Further Processing (CODEX STAN 312-2013), and the Standard for Fresh and Quick Frozen Raw Scallop Products (CODEX STAN 315-2014).

Note 307 Excluding raw squid. Note 308 For use in raw mollusks only. Note 309 For use in breaded or battered foods applied to non-standardized foods only. Note 310 For use in fish with red skin only. Note 311 For use in terrine only. Note 312 For use in tsukudani and surimi products only. Note 313 For use in products conforming to the Standard for Crackers from Marine and Freshwater Fish, Crustaceans

and Molluscan Shellfish (CODEX STAN 222-2001). Note 314 For use in yeast extracts. Note 315 Singly or in combination: ascorbic acid (INS 300), sodium ascorbate (INS 301), calcium ascorbate (INS 302),

and ascorbyl palmitate (INS 304). Note 316 Within the limit for sodium specified in the Codex Standard for Follow-up Formulae (CODEX STAN 156-

1987): singly or in combination with other sodium containing additives. Note 317 As ascorbic acid. Note 318 In dry cereal only. Note 319 Within the limit for sodium listed in the Codex Standard for Canned Baby Food (CODEX STAN 73-1981) for

foods corresponding to that standard: singly or in combination with other sodium containing additives.

Note 320 Within the limit for sodium listed in the Codex Standard for Processed Cereal-based Foods for Infants and Young Children (CODEX STAN 74-1981) for foods corresponding to that standard: singly or in combination

326

with other sodium containing additives. Note 321 For use in powdered mixes only Note 322 For use in products conforming to the Standard for Edible Fats and Oils not Covered by Individual Standards

(CODEX STAN 19-1981) and the Standard for Named Animal Fats (CODEX STAN 211-1999). Note 323 For use as firming agent. Note 324 For use in aloe vera only. Note 325 For general use in surimi products. Note 326 For use in fresh meat, poultry and game products only. Note 327 For use in fish products cooked in soy sauce. Note 328 Singly or in combination with other thickeners. Note 329 Use level in milk and soy based products only. Note 330 Except for use in canned products. Note 331 For general use in non-standardized foods only. Note 332 For general use as a glazing agent. Note 333 Excluding products conforming to the Standard for Smoked Fish, Smoked-Flavoured Fish and Smoke-Dried

Fish (CODEX STAN 311-2013). Note 334 For salted fish with a salt content of greater than or equal to 18 percent during processing. Note 335 For use in products containing vegetable protein only. Note 336 For use in Chinese plum juices only. Note 337 For use in products conforming to the Codex Standard for Bouillons and Consommés (CODEX STAN 117-

1981) at 50 mg/kg. Note 338 For use in products conforming to the Codex Standard for Bouillons and Consommés (CODEX STAN 117-

1981) singly or in combination: sorbic acid (INS 200), potassium sorbate (INS 202), calcium sorbate (INS 203), benzoic acid (INS 210), sodium benzoate (INS 211), potassium benzoate (INS 212), and calcium benzoate (INS 213) at 500 mg/kg as sorbic acid (INS 200-203) or as benzoic acid (INS 210-213).

Note 339 Excluding use for canned bouillons and consommés. Note 340 Except for products not conforming to the Codex Standard for Bouillons and Consommés (CODEX STAN

117-1981) at 100 mg/kg. Note 341 For use in products conforming to the Codex Standard for Bouillons and Consommés (CODEX STAN 117-

1981) singly or in combination: carotenes, beta-, vegetable [INS 160a(ii)], carotenal, beta-apo-8’- (INS 160e) and carotenoic acid, ethyl ester, beta-apo-8'- (INS 160f) at 50 mg/kg.

Note 342 For use of chlorophylls, copper complexes [INS 141(i)] only in products conforming to the Codex Standard for Bouillons and Consommés (CODEX STAN 117-1981).

Note 343 (STAN 117-1981): sodium dihydrogen phosphate [INS 339(i)], disodium hydrogen phosphate [INS 339(ii)], trisodium phosphate [INS 339(iii)], potassium dihydrogen phosphate [INS 340(i)], dipotassium hydrogen phosphate [INS 340(ii)], tripotassium phosphate [INS 340(iii)], disodium diphosphate [INS 450(i)], trisodium diphosphate [INS 450(ii)], tetrasodium diphosphate [INS 450(iii)], tetrapotassium diphosphate (INS 450(v)), pentasodium triphosphate [INS 451(i)], pentapotassium triphosphate [INS 451(ii)], sodium polyphosphate [INS 452(i)], and potassium polyphosphate [INS 452(ii)] as acidity regulators at 440 mg/kg as phosphorus; calcium dihydrogen phosphate [INS 341(i)], calcium hydrogen phosphate [INS 341(ii)], and tricalcium phosphate [INS 341(iii)] as anticaking agents at 800 mg/kg as phosphorus on the dry matter basis in dehydrated products only; and dicalcium diphosphate [INS 450(vi)] and calcium polyphosphate [INS 452(iv)] as emulsifiers, stabilizers, and thickeners at 1320 mg/kg as phosphorus.

Note 344 For use of riboflavin, synthetic [INS 101(i)] only in products conforming to the Codex Standard for Bouillons and Consommés (CODEX STAN 117-1981).

Note 345 For use in products conforming to the Codex Standard for Bouillons and Consommés (CODEX STAN 117-1981): sucrose esters of fatty acids (INS 473), sucroglycerides (INS 474) singly or in combination at 2000 mg/kg.

Note 346 For use in products conforming to the Codex Standard for Bouillons and Consommés (CODEX STAN 117-1981), singly or in combination: d-alpha-tocopherol (INS 307a), tocopherol concentrate, mixed (INS 307b), and dl-alpha-tocopherol (INS 307c) at 50 mg/kg.

Note 347 Excluding plain products Note 348 Singly or in combination: sorbitan esters of fatty acids (INS 473), sucrose oligoesters, typeI and type II (INS

473a) and sucroglycerides (INS 474). Note 349 For use at 7,000 mg/kg in bakery cream fillings only. Note 350 For use at 10,000 mg/kg in cream powder analogues only Note 351 Only for use in products conforming to the Standard for Cream Cheese (CODEX STAN 275-1973). Note 352 Except for use at 6,000 mg/kg in products with > 20% fat content. Note 353 On dry basis.

327

Note 354 For use at 2,000 mg/kg in flavoured products conforming to the Standard for Fermented Milks (CODEX STAN 243-2003) only.

Note 355 For use at 10,000 mg/kg in flavoured products conforming to the Standard for Fermented Milks (CODEX STAN 243-2003) only.

Note 356 Excluding virgin or cold pressed oils. Note 357 Except for use in refined olive oil, olive oil, refined olive-pomace oil and olive-pomace oil at 200 mg/kg to

restore natural tocopherol lost in production. Note 358 Except for use in fish oils at 6,000 mg/kg, singly or in combination. Note 359 Excluding dairy fat spreads with ≥ 70% milk fat content. Note 360 In dairy fat spreads limited to products with < 70% fat content or baking purposes only. Note 361 For use at 5,000 mg/kg as tartaric acid in products conforming to the Standard for Dairy Fat Spreads

(CODEX STAN 253-2006). Note 362 Excluding plain products conforming to the Standard for Fermented Milks (CODEX STAN 243-2003). Note 363 For use at 50,000 mg/kg for emulsified oils used in the production of noodles or bakery products. Note 364 Singly or in combination. Note 365 On a casings basis. Note 366 10,000 mg/kg in imitation chocolate with >5% water content. Note 367 For use at 10,000 mg/kg in candy containing not less than 10% oil. Note 368 For use at 10,000 mg/kg in whipped decorations. Note 369 For use in granola-type breakfast cereals only. Note 370 For use in noodles, skin or crusts for spring rolls, wontons, and shou mai only. Note 371 For use at 10,000 mg/kg in boiled noodles only. Note 372 For use in rolls only. Note 373 For use in sausage only. Note 374 For use in cooked frozen meat products only Note 375 Excluding products conforming to the Standard for Chocolate and Chocolate Products (CODEX STAN 87-

1981) except for white chocolate, where ascorbyl palmitate (INS 304) may be used only as an antioxidant at 200 mg/kg calculated on a fat content basis.

Note 376 For use in hydrolyzed protein and/or amino acid based infant formula only. Note 377 For products conforming to the Standard for Luncheon Meat (CODEX STAN 89-1981), Standard for Cooked

Cured Chopped Meat (CODEX STAN 98-1981), and Standard for Corned Beef (CODEX STAN 88-1981) use is limited to ready-to-eat products which require refrigeration.

Note 378 For use in liquid infant formula only. Note379 For use in hydrolyzed protein and/or amino acid based liquid infant formula only. Note 380 Except for use in powdered infant formula at 7,500 mg/kg. Note 381 As consumed. Note XS38 Excluding products conforming to the General Standard for Edible Fungi and Fungus Products (CODEX

STAN 38-1981). Note XS86 Excluding products conforming to the Standard for Cocoa Butter (CODEX STAN 86-1981). Note XS87 Excluding products conforming to the Standard for Chocolate and Chocolate Products (CODEX STAN 87-

1981). Note XS88 Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981). Note XS89 Excluding products conforming to Standard for Luncheon Meat (CODEX STAN 89-1981). Note XS96 Excluding products conforming to the Standard for Cooked Cured Ham (CODEX STAN 96-1981). Note XS97 Excluding products conforming to the Standard for Cooked Cured Pork Shoulder (CODEX STAN 97-1981). Note XS98 Excluding products conforming to the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981). Note XS105 Excluding products conforming to the Standard for Cocoa Powders (Cocoas) and Dry Mixtures of Cocoa and

Sugars (CODEX STAN 105-1981). Note XS115 Excluding products conforming to the Standard for Pickled Cucumbers (Cucumber Pickles) (CODEX STAN

115-1981). Note XS117 Excluding products conforming to the Codex Standard for Bouillons and Consommés (CODEX STAN 117-

1981). Note XS141 Excluding products conforming to the Standard for Cocoa (Cacao) Mass (Cocoa/chocolate liquor) and Cocoa

Cake (CODEX STAN 141-1983). Note XS208 Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999). Note XS240 Excluding products conforming to the Standard for Aqueous Coconut Products (CODEX STAN 240-2003). Note XS243 Excluding products conforming to the Standard for Fermented Milks (CODEX STAN 243-2003) Note XS250 Excluding products conforming to the Standard for a Blend of Evaporated Skimmed Milk and Vegetable Fat

(CODEX STAN 250-2006).

328

Note XS251 Excluding products conforming to the Standard for a Blend of Skimmed Milk and Vegetable Fat in Powdered

Form (CODEX STAN 251-2006). Note XS252 Excluding products conforming to the Standard for a Blend of Sweetened Condensed Skimmed Milk and

Vegetable Fat (CODEX STAN 252-2006). Note XS253 Excluding products conforming to the Standard for Dairy Fat Spreads (CODEX STAN 253-2006). Note XS262 Excluding products conforming to the Standard for Mozzerella (CODEX STAN 262-2007). Note XS309 Excluding products conforming to the Codex Regional Standard for Halawa Tehenia (CODEX STAN 309R-

211). Note XS311 Excluding products conforming to the Standard for Smoked Fish, Smoked-flavoured Fish and Smoke-dried

Fish (CODEX STAN 311-2013). Note XS314 Excluding products conforming to the Standard for Date Paste (CODEX STAN 314R-2013).

329

Deskripsi bagi Setiap Kategori Makanan di bawah Codex GSFA

Food Category

Description

1.0 Dairy products and analogues, excluding products of food category 02.0: Includes all types of dairy products that are derived from the milk of any milking animal (e.g. cow, sheep, goat, buffalo). In this category, with the exception of food category 1.1.4, a “plain” product is one that is not flavoured, nor contains fruit, vegetables or other non-dairy ingredients, nor is mixed with other non-dairy ingredients, unless permitted by relevant standards. Analogues are products in which milk fat has been partially or wholly replaced by vegetable fats or oils.

1.1 Fluid milk and milk products: Includes all plain and flavoured fluid milks based on skim, part-skim, low-fat and whole milk, excluding plain fermented products and plain renneted milk products of food category 1.2. Fluid milks are 'milk products' as defined in CODEX STAN 206-1999 that are obtained by the processing of milk, and may contain food additives and other ingredients functionally necessary for processing. Raw milk (“milk” as defined in CODEX STAN 206- 1999) shall not contain any food additives.

1.1.1 Fluid milk (plain): Plain fluid milk obtained from milking animals (e.g., cows, sheep, goats, and buffalo) that has been processed. Includes pasteurized, ultra-high temperature (UHT) treated, sterilized13, homogenized, or fat adjusted milk. Includes, but is not limited to, skim, part-skim, low-fat and whole milk.

1.1.2 Other fluid milk (plain): Includes all plain fluid milk, excluding products of food categories 01.1.1 Fluid milk (plain), 01.1.3 Fluid buttermilk (plain), and 01.2 Fermented and renneted milk products (plain). Includes, but is not limited to, plain recombined fluid milks, plain reconstituted fluid milks, plain composite milks, non-flavoured vitamin and mineral fortified fluid milks, protein adjusted milks, lactose reduced milk, and plain milk-based beverages. In this food category, plain products contain no added flavouring or other ingredients that intentionally impart flavour, but may contain other non-dairy ingredients.

1.1.3 Fluid buttermilk (plain): Fluid buttermilk is the nearly milkfat-free fluid remaining from the butter-making process (i.e. churning fermented or non-fermented milk and cream). Fluid buttermilk is also produced by fermentation of fluid skim milk, either by spontaneous souring by the action of lactic acid-forming or aroma-forming bacteria, or by inoculation of heated milk with pure bacterial cultures (cultured buttermilk). Fluid buttermilk may be pasteurized or sterilized.

1.1.4 Flavoured fluid milk drinks: Includes all mixes and ready-to-drink fermented or not fermented milk-based drinks with flavourings and/or food ingredients that intentionally impart flavour, excluding mixes for cocoa (cocoa-sugar mixtures, category 05.1.1). Examples include but are not limited to, chocolate milk, chocolate malt drinks, strawberry-flavoured yoghurt drink, lactic acid bacteria drinks, whey-based drinks, and lassi (liquid obtained by whipping curd from the lactic acid fermentation of milk, and mixing with sugar or intense

LAMPIRAN 2

330

Food Category

Description

sweetener).

1.2 Fermented and renneted milk products (plain): Includes all plain fermented or renneted products based on skim, part-skim, low-fat and whole milk, excluding food category 01.1.4. Flavoured products are included in 01.1.4 (beverages) and 01.7 (desserts).

1.2.1 Fermented milks (plain): Includes all plain products, including fluid fermented milk, acidified milk and cultured milk. Plain yoghurt, which does not contain flavours or colours, may be found in one of the sub-categories of 1.2.1 depending on whether it is heat-treated after fermentation or not.

1.2.1.1 Fermented milks (plain), not heat-treated after fermentation: Includes fluid and non-fluid plain products, such as yoghurt and plain drinks based on fermented milk.

1.2.1.2 Fermented milks (plain), heat-treated after fermentation: Products similar to that in 01.2.1.1, except that they have been heat-treated (e.g. sterilized or pasteurized) after fermentation.

1.2.2 Renneted milk (plain): Plain, coagulated milk produced by the action of milk coagulating enzymes. Includes curdled milk. Flavoured renneted milk products are found in category 1.7.

1.3 Condensed milk and analogues (plain): Includes plain and sweetened types of condensed milk, evaporated milk, and their analogues (including beverage whiteners). Includes products based on skim, part-skim, low-fat and whole milk, blends of evaporated skimmed milk and vegetable fat, and blends of sweetened condensed skimmed milk and vegetable fat.

1.3.1 Condensed milk (plain): Condensed milk is obtained by partial removal of water from milk to which sugar may have been added. For evaporated milk, the water removal may be accomplished by heating. Includes partially dehydrated milk, evaporated milk, sweetened condensed milk, and khoa (cow or buffalo milk concentrated by boiling).

1.3.2 Beverage whiteners: Milk or cream substitute consisting of a vegetable fat-water emulsion in water with milk protein and lactose or vegetable proteins for use in beverages such as coffee and tea. Also includes the same type of products in powdered form. Includes condensed milk analogues, blends of evaporated skimmed milk and vegetable fat and blends of sweetened condensed skimmed milk and vegetable fat.

1.4 Cream (plain) and the like: Cream is a fluid dairy product, relatively high in fat content in comparison to milk. Includes all plain fluid,

331

Food Category

Description

semi-fluid and semi-solid cream and cream analogue products. Flavoured cream products are found in 1.1.2 (beverages) and 1.7 (desserts).

1.4.1 Pasteurized cream (plain): Cream subjected to pasteurization by appropriate heat treatment or made from pasteurized milk. Includes milk cream and “half-and-half.”

1.4.2 Sterilized and UHT creams, whipping and whipped creams, and reduced fat creams (plain): Includes every cream, regardless of fat content, which has undergone a higher heat-treatment than pasteurization. Also includes pasteurized creams with a reduced fat content, as well as every cream intended for whipping or being whipped. Sterilized cream is subjected to appropriate heat-treatment in the container in which it is presented to the consumer. Ultra-heat treated (UHT) or ultrapasteurized cream is subjected to the appropriate heat treatment (UHT or ultrapasteurization) in a continuous flow process and aseptically packaged. Cream may also be packaged under pressure (whipped cream). Includes whipping cream, heavy cream, whipped pasteurized cream, and whipped cream-type dairy toppings and fillings. Creams or toppings with partial or total replacement of milkfat by other fats are included in sub-category 1.4.4 (cream analogues).

1.4.3 Clotted cream (plain): Thickened, viscous cream formed from the action of milk coagulating enzymes. Includes sour cream (cream subjected to lactic acid fermentation achieved as described for buttermilk (1.1.1.2)

1.4.4 Cream analogues: Cream substitute consisting of a vegetable fat-water emulsion in liquid or powdered form for use other than as a beverage whitener (1.3.2). Includes instant whipped cream toppings and sour cream substitutes.

1.5 Milk powder and cream powder and powder analogues (plain): Includes plain milk powders, cream powders, or combination of the two, and their analogues. Includes products based on skim, part-skim, low-fat and whole milk.

1.5.1 Milk powder and cream powder (plain): Milk products obtained by partial removal of water from milk or cream and produced in a powdered form. Includes casein and caseinates.

1.5.2 Milk and cream powder analogues: Products based on a fat-water emulsion and dried for use other than as a beverage whitener (1.3.2). Examples include imitation dry cream mix and blends of skimmed milk and vegetable fat in powdered form.

1.6 Cheese and analogues: Cheese and cheese analogues are products that have water and fat included within a coagulated milk-protein structure. Products such as cheese sauce (12.6.2), cheese-flavoured snacks (15.1), and

332

Food Category

Description

composite prepared foods containing cheese as an ingredient (e.g. macaroni and cheese; 16.0) are categorized elsewhere.

1.6.1 Unripened cheese: Unripened cheese, including fresh cheese, is ready for consumption soon after manufacture. Examples include cottage cheese (a soft, unripened, coagulated curd cheese), creamed cottage cheese (cottage cheese covered with a creaming mixture), cream cheese (rahmfrischkase, an uncured, soft spreadable cheese) mozzarella and scamorza cheeses and paneer (milk protein coagulated by the addition of citric acid from lemon or lime juice or of lactic acid from whey, that is strained into a solid mass, and is used in vegetarian versions of, e.g. hamburgers). Includes the whole unripened cheese and unripened cheese rind (for those unripened cheeses with a “skin” such as mozzarella). Most products are plain, however, some, such as cottage cheese and cream cheese, may be flavoured or contain ingredients such as fruit, vegetables or meat. Excludes ripened cream cheese, where cream is a qualifier for a high fat content.

1.6.2 Ripened cheese: Ripened cheese is not ready for consumption soon after manufacture, but is held under such time and temperature conditions so as to allow the necessary biochemical and physical changes that characterize the specific cheese. For mould-ripened cheese, the ripening is accomplished primarily by the development of characteristic mould growth throughout the interior and/or on the surface of the cheese. Ripened cheese may be soft (e.g. camembert), firm (e.g. edam, gouda), hard (e.g. cheddar), or extra-hard. Includes cheese in brine, which is a ripened semi-hard to soft cheese, white to yellowish in colour with a compact texture, and without actual rind that has been preserved in brine until presented to the consumer.

1.6.2.1 Ripened cheese, includes rind: Refers to ripened (including mould-ripened) cheese, including rind, or any part thereof, such as cut, shredded, grated or sliced cheese. Examples of ripened cheese include: blue cheese, brie, gouda, havarti, hard grating cheese, and Swiss cheese.

1.6.2.2 Rind of ripened cheese: Refers to the rind only of the cheese. The rind of the cheese is the exterior portion of the cheese mass that initially has the same composition as the interior portion of the cheese, but which may dry after brining and ripening.

1.6.2.3 Cheese powder (for reconstitution; e.g. for cheese sauces): Dehydrated product prepared from a variety or processed cheese. Does not include grated or shredded cheese (1.6.2.1 for variety cheese; 1.6.4 for processed cheese). Product is intended either to be reconstituted with milk or water to prepare a sauce, or used as-is as an ingredient (e.g. with cooked macaroni, milk and butter to prepare a macaroni and cheese casserole). Includes spray-dried cheese.

1.6.3 Whey cheese: A solid or semi-solid product obtained by concentration of whey with or without the addition of milk, cream or other materials of milk origin, and moulding of the concentrated product. Includes the whole cheese and the rind of the cheese. Different from whey protein cheese (1.6.6).

333

Food Category

Description

1.6.4 Processed cheese: Product with a very long shelf life obtained by melting and emulsifying cheese. Includes products manufactured by heating and emulsifying mixtures of cheese, milkfat, milk protein, milk powder, and water in different amounts. Products may contain other added ingredients, such as aromas, seasonings and fruit, vegetables and/or meat. Product may be spreadable or cut into slices and pieces. The term “processed” does not mean cutting, grating, shredding, etc. of cheese. Cheese treated by these mechanical processes is included under food category 1.6.2 (Ripened cheese).

1.6.4.1 Plain processed cheese: Processed cheese product that does not contain added flavours, seasonings, fruit, vegetables and/or meat. Examples include: American cheese, requeson.

1.6.4.2 Flavoured processed cheese, including containing fruit, vegetables, meat, etc.: Processed cheese product that contains added flavours, seasonings, fruit, vegetables and/or meat. Examples include: neufchatel cheese spread with vegetables, pepper jack cheese, cheddar cheese spread with wine, and cheese balls (formed processed cheese coated in nuts, herbs or spices).

1.6.5 Cheese analogues: Products that look like cheese, but in which milkfat has been partly or completely replaced by other fats. Includes imitation cheese, imitation cheese mixes, and imitation cheese powders.

1.6.6 Whey protein cheese: Product containing the protein extracted from the whey component of milk. These products are principally made by coagulation of whey proteins. Example: ricotta cheese. Different from whey cheese (1.6.3).

1.7 Dairy-based desserts (e.g. pudding, fruit or flavoured yoghurt): Includes ready-to-eat flavoured dairy dessert products and dessert mixes. Includes frozen dairy confections and novelties, and dairy-based fillings. Includes flavoured yoghurt (a milk product obtained by fermentation of milk and milk products to which flavours and ingredients (e.g. fruit, cocoa, coffee) have been added) that may or may not be heat-treated after fermentation.28 Other examples include: ice cream (frozen dessert that may contain whole milk, skim milk products, cream or butter, sugar, vegetable oil, egg products, and fruit, cocoa, or coffee), ice milk (product similar to ice cream with reduced whole or skim milk content, or made with nonfat milk), jellied milk, frozen flavoured yoghurt, junket (sweet custard-like dessert made from flavoured milk set with rennet), dulce de leche (cooked milk with sugar and added ingredients such as coconut or chocolate),butterscotch pudding and chocolate mousse. Includes traditional milk-based sweets prepared from milk concentrated partially, from khoa (cow or buffalo milk concentrated by boiling), or chhena (cow or buffalo milk, heat coagulated aided by acids like citric acid, lactic acid, malic acid, etc), sugar or synthetic sweetener, and other ingredients (e.g. maida (refined wheat flour), flavours and colours (e.g. peda, burfee, milk cake, gulab jamun, rasgulla, rasmalai, basundi). These products are different from those in food category 3.0 (edible ices, including sherbet and sorbet) in that the foods in category 1.7 are dairy-based, while those in 3.0 are water-based and contain no dairy ingredients.

334

Food Category

Description

1.8 Whey and whey products, excluding whey cheeses: Includes a variety of whey-based products in liquid and powdered forms.

1.8.1 Liquid whey and whey products, excluding whey cheeses: Whey is the fluid separated from the curd after coagulation of milk, cream, skimmed milk or buttermilk with milk coagulating enzymes during the manufacture of cheese, casein or similar products. Acid whey is obtained after the coagulation of milk, cream, skimmed milk or buttermilk, mainly with acids of the type used for the manufacture of fresh cheese.

1.8.2 Dried whey and whey products, excluding whey cheeses: Whey powders are prepared by spray- or roller-drying whey or acid whey from which the major portion of the milkfat has been removed

2.0 Fats and oils, and fat emulsions: Includes all fat-based products that are derived from vegetable, animal or marine sources, or their mixtures.

2.1 Fats and oils essentially free from water: Edible fats and oils are foods composed mainly of triglycerides of fatty acids from vegetable, animal or marine sources.

2.1.1 Butter oil, anhydrous milkfat, ghee: 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.

2.1.2 Vegetable oils and fats: Edible fats and oils obtained from edible plant sources. Products may be from a single plant source or marketed and used as blended oils that are generally designated as edible, cooking, frying, table or salad oils. Virgin oils are obtained by mechanical means (e.g. pressing or expelling), with application of heat only so as not to alter the natural composition of the oil. Virgin oils are suitable for consumption in the natural state. Cold pressed oils are obtained by mechanical means without application of heat. Examples include: virgin olive oil, cottonseed oil, peanut oil, and vanaspati.

2.1.3 Lard, tallow, fish oil, and other animal fats: All animal fats and oils should be derived from animals in good health at the time of slaughter and intended for human consumption. Lard is fat rendered from the fatty tissue of swine. Edible beef fat is obtained from fresh bovine fatty tissue covering the abdominal cavity and surrounding the kidney and heart, and from other compact, undamaged fat tissues. Such fresh fat obtained at the time of slaughter is the “killing fat.” Prime beef fat (premiere jus or oleo stock) is obtained by low-heat rendering (50-55οC) of killing fat and selected fat trimmings (cutting fat). Secunda beef fat is a product with typical beef fat odour

335

Food Category

Description

and taste obtained by rendering (60-65οC) and purifying beef fat. Rendered pork fat is fat obtained from the tissue and bones of swine. Edible tallow (dripping) is produced by the rendering of fatty tissue (excluding trimmings and cutting fat), attached muscles and bones of bovine animals or sheep. Fish oils are derived from suitable sources such as herring, sardines, sprat, and anchovies. Other examples include: tallow and partially defatted beef or pork fatty tissue.

2.2 Fat emulsions mainly of type water-in-oil: Include all emulsified products excluding fat-based counterparts of dairy products and dairy desserts.

2.2.1 Butter: Butter is a fatty product consisting of a primarily water-in-oil emulsion derived exclusively from milk and/or products obtained from milk

2.2.2 Fat spreads, dairy fat spreads and blended spreads: Includes fat spreads (emulsions principally of the type water and edible fats and oils), dairy fat spreads (emulsions principally of the type water-in-milkfat), and blended spreads (fat spreads blended with higher amounts of milkfat). Examples include margarine (a spreadable or fluid water-in-oil emulsion produced mainly from edible fats and oils); products derived from butter (e.g. “butterine,” a spreadable butter blend with vegetable oils) blends of butter and margarine; and minarine (a spreadable water-in-oil emulsion produced principally from water and edible fats and oils that are not solely derived from milk). Also includes reduced fat-based products derived from milkfat or from animal or vegetable fats, including reduced-fat counterparts of butter, margarine, and their mixtures (e.g. three-quarter fat butter, three-quarter fat margarine, or three-quarter fat butter-margarine blends).

2.3 Fat emulsions mainly of type oil-in-water, including mixed and/or flavoured products based on fat emulsions: Includes fat-based counterparts of dairy-based foods excluding dessert products. The fat portion of these products is derived from sources other than milkfat (e.g. vegetable fats and oils). Examples include: imitation milk [fat-substituted milk produced from non-fat milk solids by addition of vegetable fats (coconut, safflower or corn oil)]; non-dairy whipped cream; non-dairy toppings; and vegetable cream. Mayonnaise is included in food category 12.6.1.

2.4 Fat-based desserts excluding dairy-based dessert products of food category 1.7: Includes fat-based counterparts of dairy-based desserts, which are found in category 1.7. Includes ready-toeat products and their mixes. Also includes non-dairy fillings for desserts. An example is an ice cream-like product made with vegetable fats.

3.0 Edible ices, including sherbet and sorbet: This category includes water-based frozen desserts, confections and novelties, such as fruit sorbet, “Italian”-style ice, and flavoured ice. Frozen desserts containing primarily dairy ingredients are included in food category 1.7.

4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds:

336

Food Category

Description

This major category is divided into two categories: 4.1(Fruit) and 4.2 (Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds). Each of these categories is further divided into sub-categories for fresh and processed products.

4.1 Fruit: Includes all fresh (4.1.1) and processed (4.1.2) products.

4.1.1 Fresh fruit: Fresh fruit is generally free of additives. However, fresh fruit that is coated or cut or peeled for presentation to the consumer may contain additives.

4.1.1.1 Untreated fresh fruit: Raw fruit presented fresh from harvest.

4.1.1.2 Surface-treated fresh fruit: The surfaces of certain fresh fruit are coated with glazes or waxes or are treated with other food additives that act as protective coatings and/or help to preserve the freshness and quality of the fruit. Examples include apples, oranges, dates, and longans.

4.1.1.3 Peeled or cut fresh fruit: Fresh fruit that is cut or peeled and presented to the consumer, e.g. in a fruit salad. Includes fresh shredded or flaked coconut.

4.1.2 Processed fruit: Includes all forms of processing other than peeling, cutting and surface treating fresh fruit.

4.1.2.1 Frozen fruit: Fruit that may or may not be blanched prior to freezing. The product may be frozen in a juice or sugar syrup. Examples include frozen fruit salad and frozen strawberries.

4.1.2.2 Dried fruit: Fruit from which water is removed to prevent microbial growth.39 Includes dried fruit leathers (fruit rolls) prepared by drying fruit purees. Examples include dried apple slices, raisins, dried shredded or flaked coconut, and prunes.

4.1.2.3 Fruit in vinegar, oil, or brine: Includes pickled products such as pickled plums, mango pickles, lime pickles, pickled gooseberries, and pickled watermelon rind. Oriental pickled (“cured” or “preserved”) fruit products are sometimes referred to as “candied” fruit. These are not the candied fruit products of category 4.1.2.7 (i.e. dried, sugar coated fruit).

337

Food Category

Description

4.1.2.4 Canned or bottled (pasteurized) fruit: Fully preserved product in which fresh fruit is cleaned and placed in cans or jars with natural juice or sugar syrup (including artificially sweetened syrup) and heat-sterilized or pasteurized. Includes products processed in retort pouches. Examples include: canned fruit salad, and applesauce in jars.

4.1.2.5 Jams, jellies, marmalades: Jams, preserves and conserves are thick, spreadable products prepared by boiling whole fruit or pieces of fruit, fruit pulp or puree, with or without fruit juice or concentrated fruit juice, and sugar to thicken, and to which pectin and fruit pieces may be added. Jelly is a clear spreadable product prepared similarly to jam, except that it is has a smoother consistency and does not contain fruit pieces. Marmalade is a thick spreadable fruit slurry prepared from whole fruit, fruit pulp or puree (usually citrus), and boiled with sugar to thicken, to which pectin and fruit pieces and fruit peel pieces may be added. Includes dietetic counterparts made with non-nutritive high-intensity sweeteners. Examples include: orange marmalade, grape jelly, and strawberry jam.

4.1.2.6 Fruit-based spreads (e.g. chutney) excluding products of food category 4.1.2.5: Includes all other fruit-based spreads, such as apple butter and lemon curd. Also includes condiment-type fruit products such as mango chutney and raisin chutney.

4.1.2.7 Candied fruit: Includes glazed fruits (fruit treated with a sugar solution and dried), candied fruit (dried glazed fruit immersed in a sugar solution and dried so that the fruit is covered by a candy-like sugar shell), and crystallized fruit is prepared (dried glazed fruit rolled in icing or granulated sugar and dried). Examples include: cocktail (maraschino) cherries, candied citrus peel, candied citrons (e.g. used in holiday fruitcakes), and mostarda di frutta.

4.1.2.8 Fruit preparations, including pulp, purees, fruit toppings and coconut milk: Fruit pulp is not usually intended for direct consumption. It is slurry of lightly steamed and strained fresh fruit, with or without added preservatives. Fruit puree (e.g. mango puree, prune puree) is produced in the same way, but has a smoother, finer texture, and may be used as fillings for pastries, but is not limited to this use. Fruit sauce (e.g. pineapple sauce or strawberry sauce) is made from boiled fruit pulp with or without added sweeteners and may contain fruit pieces. Fruit sauce may be used as toppings for fine bakery wares and ice cream sundaes. Fruit syrup (e.g. blueberry syrup) is a more liquid form of fruit sauce that may be used as a topping e.g. for pancakes. Non-fruit toppings are included in category 5.4 (sugar- and chocolatebased toppings) and sugar syrups (e.g. maple syrup) are included in category 11.4. Coconut milk and coconut cream are products prepared using a significant amount of separated, whole, disintegrated macerated or comminuted fresh endosperm (kernel) of coconut palm and expelled, where most filterable fibers and residues are excluded, with or without coconut water, and/or with additional water. Coconut milk and coconut cream are treated by heat pasteurization, sterilization or ultrahigh temperature (UHT) processes. Coconut milk and coconut cream may also be produced in concentrated or skim (or “light”) forms. Examples of traditional foods in this sub-category are: tamarind concentrate (clean extract of tamarind fruit with not less than 65% total soluble solids), tamarind powder (tamarind paste mixed with tapioca starch), tamarind toffee (mixture of tamarind pulp, sugar, milk solids, antioxidants, flavours, stabilizers and preservatives), and fruit bars (a mixture of fruit (mango, pineapple, or guava) pulp mixed with sugar, flavours and preservatives, dried into a sheet).

338

Food Category

Description

4.1.2.9 Fruit-based desserts, incl. fruit-flavoured water-based desserts: Includes the ready-to-eat products and mixes. Includes fruit-flavoured gelatine, rote gruze, frutgrod, fruit compote, nata de coco, and mitsumame (gelatine-like dessert of agar jelly, fruit pieces and syrup). This category does not include fine bakery wares containing fruit (categories 7.2.1 and 7.2.2), fruit-flavoured edible ices (category 3.0), or fruit-containing frozen dairy desserts (category 1.7).

4.1.2.10 Fermented fruit products: Type of pickled product produced by preservation in salt by lactic acid fermentation. Examples include: fermented plums.

4.1.2.11 Fruit fillings for pastries: Includes the ready-to-eat products and mixes. Includes all type of fillings excluding purees (category 4.1.2.8). These fillings usually include whole fruit or fruit pieces. Examples include: cherry pie filling and raisin filling for oatmeal cookies.

4.1.2.12 Cooked fruit: Fruit that is steamed, boiled, baked, or fried, with or without a coating, for presentation to the consumer. Examples include: baked apples, fried apple rings, and peach dumplings (baked peaches with a sweet dough covering).

4.2 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds: Includes all fresh (4.2.1) and processed (4.2.2) products.

4.2.1 Fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds: Fresh vegetables are generally free of additives. However, fresh vegetables that are coated or cut or peeled for presentation to the consumer may contain additives.

4.2.1.1 Untreated fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes (including soybeans), and aloe vera), seaweeds, and nuts and seeds: Raw vegetables presented fresh from harvest.

4.2.1.2 Surface-treated fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds: The surfaces of certain fresh vegetables are coated with glazes or waxes or are treated with other food additives that act as protective coatings and/or help to preserve the freshness and quality of the vegetable. Examples include: avocados, cucumbers, green peppers and pistachio nuts.

4.2.1.3 Peeled, cut or shredded fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds:

339

Food Category

Description

Fresh vegetables, e.g. peeled raw potatoes, that are presented to the consumer to be cooked at home (e.g. in the preparation of hash brown potatoes).

4.2.2 Processed vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds: Includes all forms of processing other than peeling, cutting and surface treating fresh vegetables.

4.2.2.1 Frozen vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds: Fresh vegetables are usually blanched and frozen.43 Examples include: quick-frozen corn, quick-frozen French-fried potatoes, quick frozen peas, and quick frozen whole processed tomatoes.

4.2.2.2 Dried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds: Products in which the natural water content has been reduced below that critical for growth for microorganisms without affecting the important nutrients. The product may or may not be intended for rehydration prior to consumption. Includes vegetable powders that are obtained from drying the juice, such as tomato powder and beet powder. Examples include: dried potato flakes and dried lentil. Examples of Oriental dried products include: dried sea tangle (kelp; kombu), dried sea tangle with seasoning (shiokombu), dried seaweed (tororo-kombu), dried gourd strips (kampyo), dried laver (nori), and dried laminariales (wakame).

4.2.2.3 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweeds in vinegar, oil, brine, or soybean sauce: Products prepared by treating raw vegetables with salt solution excluding fermented soybean products. Fermented vegetables, which are a type of pickled product, are classified in 4.2.2.7. Fermented soybean products are classified in 6.8.6, 6.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3. Examples include: pickled cabbage, pickled cucumber, olives, pickled onions, mushrooms in oil, marinated artichoke hearts, achar, and piccalilli. Examples of Oriental-style pickled vegetables include: tsukemono such as rice bran pickled vegetables (nuka-zuke), koji-pickled vegetables (koji-zuke), sake lees-pickled vegetables (kasu-zuke), miso-pickled vegetables (miso-zuke), soybeansauce-pickled vegetables (shoyu-zuke), vinegar-pickled vegetables (su-zuke) and brine-pickled vegetables (shio-zuke). Other examples include: pickled ginger, pickled garlic, and chilli pickles.

4.2.2.4 Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds,: Fully preserved product in which fresh vegetables are cleaned, blanched, and placed in cans or jars in liquid (e.g. brine, water, oil or sauce), and heat-sterilized or pasteurized. Examples include: canned chestnuts, canned chestnut puree, asparagus packed in glass jars, canned and cooked pink beans, canned tomato paste (low acid), and canned tomatoes (pieces, wedges or whole).

4.2.2.5 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed purees and spreads (e.g. peanut butter): Vegetable purees are finely dispersed slurries prepared from the concentration of vegetables, which may have been previously heat-treated (e.g. steamed). The slurries may be filtered prior to packaging. Purees contain lower amounts of solids than pastes (found in category 4.2.2.6). Examples include: tomato puree, peanut butter (a spreadable paste made from roasted and ground peanuts by the addition of peanut oil),

340

Food Category

Description

other nut butters (e.g. cashew butter), and pumpkin butter.

4.2.2.6 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed pulps and preparations (e.g. vegetable desserts and sauces, candied vegetables) other than food category 4.2.2.5: Vegetable pastes and pulps are prepared as described for vegetable purees (category 4.2.2.5). However, pastes and pulps have a higher amount of solids, and are usually used as components of other foods (e.g. sauces). Examples include: potato pulp, horseradish pulp, aloe extract, salsa (e.g. chopped tomato, onion, peppers, spices and herbs), sweet red bean paste (an), sweet coffee bean paste (filling), tomato paste, tomato pulp, tomato sauce, crystallized ginger, and bean-based vegetable dessert (namagashi).

4.2.2.7 Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweed products, excluding fermented soybean products of food category 6.8.6, 6.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3: Fermented vegetables are a type of pickled product, formed by the action of lactic acid bacteria, usually in the presence of salt. Traditional Oriental fermented vegetable products are prepared by air-drying vegetables and exposing them to ambient temperatures so as to allow the microorganisms to flourish; the vegetables are then sealed in an anaerobic environment and salt (to generate lactic acid), spices and seasonings are added. Examples include: red pepper paste, fermented vegetable products (some tsukemonoother than category 4.2.2.3), kimchi (fermented Chinese cabbage and vegetable preparation), and sauerkraut (fermented cabbage). Excludes fermented soybean products that are found in food categories 6.8.6 (fermented soybeans (e.g. natto and tempe)), 6.8.7 (fermented soybean curd), 12.9.1 (fermented soybean paste e.g. miso), 12.9.2.1 (fermented soybean sauce), and 12.9.2.3 (other soybean sauce).

4.2.2.8 Cooked or fried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweeds: Vegetables that are steamed, boiled, baked, or fried, with or without a coating, for presentation to the consumer. Examples include: simmered beans, pre-fried potatoes, fried okra, and vegetables boiled down in soy sauce (tsukudani).

5.0 Confectionery: Includes all cocoa and chocolate products (5.1), other confectionery products that may or may not contain cocoa (5.2), chewing gum (5.3), and decorations and icings (5.4), or foods produced solely with any combination of foods conforming to these sub-categories.

5.1 Cocoa products and chocolate products including imitations and chocolate substitutes: This category is divided to reflect the variety of standardized and non-standardized cocoa- and chocolate based products.

5.1.1 Cocoa mixes (powders) and cocoa mass/cake: Includes a variety of products that are used in the manufacture of other chocolate products or in the preparation of cocoa-based beverages. Most cocoa products have their origin in the cocoa nib, which is obtained from cocoa beans that have been cleaned and freed from the shells. Cocoa mass is obtained from the mechanical disintegration of the nib. Depending on the desired finished chocolate product, the

341

Food Category

Description

cocoa nib or mass may be treated by an alkalinization process that mellows the flavour. Cocoa dust is the fraction of the cocoa bean produced as a product during winnowing and degerming. Cocoa powder is produced by reducing the fat content of cocoa mass or liquor by pressing (including expeller pressing) and molding into a cocoa press cake. The cocoa press cake is disintegrated and ground to cocoa powder. Cocoa liquor is a homogeneous flowing paste produced from the cocoa nib, which has been roasted, dried, disintegrated and milled. Cocoa-sugar mixtures contain only cocoa powder and sugar. Chocolate powder for beverages is made from cocoa liquor or cocoa powder and sugar to which flavouring (e.g. vanillin) may be added. Examples include: drinking chocolate powder; breakfast cocoa; cocoa dust (fines), nibs, mass, press cake; chocolate liquor; cocoa mixes (powders for preparing the hot beverage); cocoa-sugar mixture; and dry mixes for sugar-cocoa confectionery. Finished cocoa beverages and chocolate milk are included in category 1.1.2, and most finished chocolate products are included in category 05.1.4.

5.1.2 Cocoa mixes (syrups): Products that may be produced by adding a bacterial amylase to cocoa liquor. The enzyme prevents the syrup from thickening or setting by solubilizing and dextrinizing cocoa starch. Includes products such as chocolate syrup used to prepare chocolate milk or hot chocolate.47 Chocolate syrup differs from fudge sauce (e.g. for ice cream sundaes), which is found in category 5.4.

5.1.3 Cocoa-based spreads, including fillings: Products in which cocoa is mixed with other ingredients (usually fat-based) to prepare a spreadable paste that is used as a spread for bread or as a filling for fine bakery wares. Examples include: cocoa butter, fillings for bonbons and chocolates, chocolate pie filling, and nut-chocolate based spreads for bread (Nutella-type product).

5.1.4 Cocoa and chocolate products: Chocolate is produced from cocoa nibs, mass, press cake, powder, or liquor with or without addition ofsugar, cocoa butter, aroma or flavouring substances, and optional ingredients (e.g. nuts). This category is for chocolate as defined in the Standard for Chocolate and Chocolate Products (CODEX STAN 87-1981), and for confectionery that uses chocolate that meets the standard and may contain other ingredients, for example chocolate-covered nuts and fruit (e.g. raisins). This category includes only the chocolate portion of any confectionery within the scope of food category 5.2. Examples include: bonbons, cocoa butter confectionery (composed of cocoa butter, milk solids and sugar), white chocolate, chocolate chips (e.g. for baking), milk chocolate, cream chocolate, sweet chocolate, bitter chocolate, enrobing chocolate, chocolate covered in a sugar-based “shell” or with coloured decorations, filled chocolate (chocolate with a texturally distinct center and external coating, excluding flour confectionery and pastry products of categories 7.2.1 and 7.2.2) and chocolate with added edible ingredients. This category does not include yoghurt-, cereal-, and honey-covered nuts (category 15.2).

5.1.5 Imitation chocolate, chocolate substitute products: Includes chocolate-like products that may or may not be cocoa-based, but have similar organoleptic properties as chocolate, such as carob chips, and cocoa-based products that contain greater than 5% vegetable fat (other than cocoa butter) that are excluded from the scope of the Standard for Chocolate and Chocolate Products (CODEX STAN 87-1981). These chocolate-like products may contain additional optional ingredients and may include filled confectionery. Examples include: compound chocolate, flavoured and coloured compound chocolate, compound chocolate coatings, and imitation chocolate covered nuts and fruit (e.g. raisins). This category includes only the chocolate-like portion of any confectionery within the scope of food category 5.2.

342

Food Category

Description

5.2 Confectionery including hard and soft candy, nougats, etc. other than food categories 5.1, 5.3, and 5.4: Includes all types of products that primarily contain sugar and their dietetic counterparts and may or may not contain cocoa. Includes hard candy (5.2.1), soft candy (5.2.2), and nougats and marzipans (5.2.3).

5.2.1 Hard candy: Products made from water and sugar (simple syrup), colour and flavour that may or may not have a filling, their dietetic counterparts, and products that may or may not contain cocoa. Includes: pastilles and lozenges (rolled, shaped and filled sweetened candy). These types of products may be used as fillings for chocolate products within the scope of food categories 5.1.4 and 5.1.5.

5.2.2 Soft candy: Products include soft, chewy products such as caramels (containing sugar syrup, fats, colour and flavour) and their dietetic counterparts; products that may or may not contain cocoa and milk (e.g. toffees and chocolateflavoured caramels); jelly-based candies (e.g. jelly beans, jellied fruit paste covered in sugar, made from gelatin, pectin, colour and flavour); and licorice. Also included are halwateheniaa and oriental specialties, such as sweet bean jelly (yokan) and agar jelly for mitsumame. These types of products may be used as fillings for chocolate products within the scope of food categories 5.1.4 and 5.1.5.

5.2.3 Nougats and marzipans: Nougats consist of roasted ground nuts, sugar and cocoa and their dietetic counterparts, that may be consumed as is, or may be used as a filling for chocolate products within the scope of food categories 5.1.4 and 5.1.5. Marzipan consists of almond paste and sugar and their dietetic counterparts that may be shaped and coloured for direct consumption, or may be used as a filling for chocolate products within the scope of food categories 5.1.4 and 5.1.5.

5.3 Chewing gum: Product made from natural or synthetic gum base containing flavours, sweeteners (nutritive or non-nutritive), aroma compounds, and other additives. Includes bubble gum and breath-freshener gum products.

5.4 Decorations (e.g. for fine bakery wares), toppings (non-fruit) and sweet sauces: Includes ready-to-eat icings and frostings for cakes, cookies, pies and bread and flour confectionery, as well as mixes for these products. Also includes sugar- and chocolate-based coatings for baked goods. Sweet sauces and toppings include butterscotch sauce for use, e.g. on ice cream. These sweet sauces are different than the syrups (e.g. maple, caramel, and flavoured syrups for fine bakery wares and ices) included in category 11.4. Fruit-based toppings are included in 4.1.2.8. Chocolate sauce is included in 5.1.2

6.0 Cereals and cereal products derived from cereal grains, roots and tubers, pulses, legumes and pith or soft core of palm tree, excluding bakery wares of food category 7.0: Includes unprocessed (06.1) and various processed forms of cereal and cereal-based products.

343

Food Category

Description

6.1 Whole, broken, or flaked grain, including rice: Includes whole, husked, unprocessed cereals and grains. Examples include: barley, corn (maize), hops (for beer manufacture), oats, rice (including enriched, instant and parboiled), sorghum, soybeans, and wheat.

6.2 Flours and starches (including soybean powder): The basic milled products of cereal grains, roots, tubers, pulses, pith or softy core of palm tree or legumes sold as such or used as ingredients (e.g. in baked goods).

6.2.1 Flours: Flour is produced from the milling of grain, cereals and tubers (e.g. cassava) and pith or soft core of palm tree. Includes flour pastes for bread and flour confectionery, flour for bread, pastries, noodles and pasta, and flour mixes (physical mixtures of flours from different cereal or grain sources, which are different from mixes for bakery goods (dry mixes containing flour and other ingredients, categories 7.1.6 (mixes for ordinary bakery wares) and 7.2.3 (mixes for fine bakery wares)). Examples include: durum wheat flour, self-rising flour, enriched flour, instantized flour, corn flour, corn meal, bran, farina, roasted soybean flour (kinako), konjac flour (devil’s tongue jelly powder, konnayaku-ko), and maida (refined wheat flour) and sago flour.

6.2.2 Starches: Starch is a glucose polymer occurring in granular form in certain plant species, notably seeds (e.g. cereals, pulses, corn, wheat, rice, beans, and peas) and tubers (e.g. tapioca, potato). The polymer consists of linked anhydro-alpha-D-glucose units. Native starch is separated by processes that are specific for each raw material.

6.3 Breakfast cereals, including rolled oats: Includes all ready-to-eat, instant, and regular hot breakfast cereal products. Examples include: granola-type breakfast cereals, instant oatmeal, farina, corn flakes, puffed wheat or rice, multi-grain (e.g. rice, wheat and corn) breakfast cereals, breakfast cereals made from soy or bran, and extruded-type breakfast cereals made from grain flour or powder.

6.4 Pastas and noodles and like products (e.g. rice paper, rice vermicelli, soybean pastas and noodles): This food category was revised, with the understanding that there would be few, if any additives needed in dried pastas and noodles. Includes all pasta, noodle and similar products.

6.4.1 Fresh pastas and noodles and like products: Products that are untreated (i.e. not heated, boiled, steamed, cooked, pre-gelatinized or frozen) and are not dehydrated. These products are intended to be consumed soon after preparation. Examples include: unboiled noodles, and “skins” or crusts for spring rolls, wontons, and shuo mai.

6.4.2 Dried pastas and noodles and like products: Products that are untreated (i.e. not heated, boiled, steamed, cooked, pre-gelatinized or frozen) and are dehydrated. Examples include dried forms of: spaghetti, bean vermicelli, rice vermicelli, macaroni, and

344

Food Category

Description

rice noodles.

6.4.3 Pre-cooked pastas and noodles and like products: Products that are treated (i.e. heated, boiled, steamed, cooked, pre-gelatinized or frozen). These products may be sold directly to the consumer (e.g. pre-cooked, chilled gnocchi to be heated prior to consumption), or may be the starch component of prepared meals (e.g. heat-and-serve frozen dinner entrees containing spaghetti, macaroni or noodles; canned spaghetti and meatballs entrée). Also includes instant noodles (sokuseki-men; e.g. pre-cooked ramen, udon, rice noodles), that are pre-gelatinized, heated and dried prior to sale to the consumer.

6.5 Cereal and starch based desserts (e.g. rice pudding, tapioca pudding): Dessert products containing cereal, starch or grain as the main ingredient. Also includes cereal- or starch based fillings for desserts. Examples include: rice pudding, semolina pudding, tapioca pudding, rice flour dumplings (dango), a steamed yeast-fermented wheat flour dough dessert (musipan), and a starchy pudding based dessert (namagashi).

6.6 Batters (e.g. for breading or batters for fish or poultry): Products containing flaked or ground cereal or grain that when combined with other ingredients (e.g. egg, water, milk) are used as a coating for fish or poultry. Products are usually sold as dry mix of the cereal or grain component. Examples include breading for tempura batter. Doughs (e.g. for bread) are found in 7.1.4, and other mixes (e.g. for bread or cakes) are found in 7.1.6 and 7.2.3, respectively.

6.7 Pre-cooked or processed rice products, including rice cakes (Oriental type only): Products prepared from rice that is soaked, drained, steamed, kneaded and shaped into cake forms (e.g. Japanese mochi, Korean teuck). Crisp snacks made from rice grains, also called “rice cakes” are categorized in 15.1, and dessert-type rice cakes are in 6.5. Category 6.7 would also include processed rice and enriched rice products, such as pre-cooked products that are sold canned, chilled or frozen; and processed rice products sold in retort pouches. This is to distinguish from category 6.1 (Whole, broken, or flaked grain, including rice) that is intended to include only whole, husked, unprocessed cereals and grains.

6.8 Soybean products (excluding soybean-based seasonings and condiments of food category 12.9): Includes dried, cooked, fried or fermented soybean products, and soybean curd products.

6.8.1 Soybean-based beverages: Products prepared from dried soybeans that are soaked in water, pureed, boiled and strained, or prepared from soybean flour, soybean concentrate, or soybean isolate. In a number of countries this category includes products referred to as soybean milk. Soybean-based beverages may be consumed as is, or used to prepare other soybean products, such as those in food categories 6.8.2 (soybean-based beverage film), 6.8.3 (soybean curd (tofu)), 6.8.4 (semi-dehydrated soybean curd), and 06.8.5 (dehydrated soybean curd (kori tofu)). Also includes soybean products, such as soybean-based beverage powder, which is sold as is, for reconstitution, or as a mix containing a coagulant that can be reconstituted by the consumer for preparation of home-made soft tofu.

345

Food Category

Description

6.8.2 Soybean-based beverage film: Film formed on the surface of boiling soybean-based beverage that is dried. It may be deep-fried or softened in water prior to use in soups or poached food. Also known as fuzhu or yuba.

6.8.3 Soybean curd (tofu): Soybean curd is prepared from dried soybeans that are soaked in water, pureed, and strained to produce soybean-based beverage, which is then made into a curd with a coagulant, and placed in a mould. Soybean curds may be of a variety of textures (e.g. soft, semi-firm, firm)

6.8.4 Semi-dehydrated soybean curd: Soybean curd that has been pressed while being moulded into blocks so that some moisture has been removed, but so that it is not completely dried (see food category 6.8.5). Semi-dehydrated soybean curd typically contains 62% water, and has a chewy texture.

6.8.4.1 Thick gravy-stewed semi-dehydrated soybean curd: Partially dehydrated soybean curd that is cooked (stewed) with a thick sauce (e.g. miso sauce). The partially dehydrated soybean curd typically absorbs the sauce, and so regains its original texture.

6.8.4.2 Deep fried semi-dehydrated soybean curd: Partially dehydrated soybean curd that is deep-fried. It may be consumed as such, or cooked (e.g. stewed in sauce) after frying.

6.8.4.3 Semi-dehydrated soybean curd, other than food categories 6.8.4.1 and 6.8.4.2: Partially dehydrated soybean curd prepared other than by stewing in thick (e.g. miso) sauce or by deepfrying. Includes grilled products and mashed products that may be combined with other ingredients (e.g. to make a patty or a loaf).

6.8.5 Dehydrated soybean curd (kori tofu): Soybean curd from which all moisture has been removed through the process of freezing, aging, and dehydrating. It may be reconstituted with water or sauce for consumption, or is used directly in prepared dishes. It may also be deep-fried or simmered in sauce.

6.8.6 Fermented soybeans (e.g. natto, tempe): The product is prepared from soybeans that have been steamed and fermented with certain fungi or bacteria (starter). The soft, whole beans have a distinctive aroma and taste. It includes products such as dou chi (China), natto (Japan), and tempe (Indonesia).

6.8.7 Fermented soybean curd: The product is prepared by forming soybean curd into a loaf during the fermentation process. It is a soft, flavoured product, either in red, rice-yellow, or grey-green.

346

Food Category

Description

6.8.8 Other soybean protein products: Other products from soybeans composed mainly of soybean protein such as extruded, textured, concentrated, and isolated soy bean protein.

7.0 Bakery wares: Includes categories for bread and ordinary bakery wares (7.1) and for sweet, salty and savoury fine bakery wares (7.2).

7.1 Bread and ordinary bakery wares and mixes: Includes all types of non-sweet bakery products and bread-derived products.

7.1.1 Breads and rolls: Includes yeast-leavened and specialty breads and soda bread.

7.1.1.1 Yeast-leavened breads and specialty breads: Includes all types of non-sweet bakery products and bread-derived products. Examples include: white bread, rye bread, pumpernickel bread, raisin bread, whole wheat bread, pain courant francais, malt bread, hamburger rolls, whole wheat rolls, and milk rolls.

7.1.1.2 Soda breads: Includes soda breads.

7.1.2 Crackers, excluding sweet crackers: The term “cracker” refers to a thin, crisp wafer, usually of unsweetened dough. Flavoured crackers (e.g. cheese flavoured) that are consumed as snacks are in 15.1. Examples include: soda crackers, rye crisps, and matzohs.

7.1.3 Other ordinary bakery products (e.g. bagels, pita, English muffins): Includes all other ordinary bakery wares, such as cornbread and biscuits. The term “biscuit” in this category refers to a small cake of shortened bread, leavened with baking powder or baking soda. It does not refer to the British “biscuit,” which is a “cookie” or “sweet cracker” included in category 7.2.1.

7.1.4 Bread-type products, including bread stuffing and bread crumbs: Includes bread-based products such as croutons, bread stuffing and stuffing mixes, and prepared doughs (e.g. for biscuits). Bread mixes are included in category 7.1.6.

7.1.5 Steamed breads and buns: Oriental-style leavened wheat or rice products that are cooked in a steamer. Products may be made with or without filling. In China, products without filling are called steamed bread (mantou), and those with filling are called steamed buns (baozi or bao). Twisted rolls of various shapes (huajuan) may also be prepared. Examples include: filled dumplings and steamed bun with meat, jam or other filling (manjyu).

347

Food Category

Description

7.1.6 Mixes for bread and ordinary bakery wares: Includes all the mixes containing the dry ingredients to which wet ingredients (e.g. water, milk, oil, butter, and eggs) are added to prepare dough for baked goods from food categories 7.1.1 to 7.1.5. Examples include: French bread mix, tin bread mix, panettone mix, ciabatta mix, among others. Mixes for fine bakery wares (e.g. cakes, cookies, pancakes) are found in category 7.2.3.

7.2 Fine bakery wares (sweet, salty, savoury) and mixes: Includes sub-categories for ready-to-eat products (7.2.1 and 7.2.2) as well as mixes (7.2.3) for preparing fine baked goods.

7.2.1 Cakes, cookies and pies (e.g. fruit-filled or custard types): The term “sweet cracker” or “sweet biscuit” used in this category refers to a cookie-like product that may be eaten as a dessert. Examples include: butter cake, cheesecake, fruit-filled cereal bars, pound cake (including kasutera), moist cake (type of starchy dessert (namagashi)), western cakes, moon cakes, sponge cake, fruitfilled pies (e.g. apple pie), oatmeal cookies, sugar cookies and British “biscuits” (cookies or sweet crackers).

7.2.2 Other fine bakery products (e.g. doughnuts, sweet rolls, scones, and muffins): Includes products that may be eaten as a dessert or as breakfast. Examples include: pancakes, waffles, filled sweet buns (anpan), Danish pastry, wafers or cones for ice cream, flour confectionery, and trifles.

7.2.3 Mixes for fine bakery wares (e.g. cakes, pancakes): Mixes containing the dry ingredients to which wet ingredients (e.g. water, milk, oil, butter, eggs) are added to prepare dough for fine baked goods. Examples include: cake mix, flour confectionery mix, pancake mix, pie mix, and waffle mix. Prepared dough is found in category 7.1.4. Mixes for ordinary bakery wares (e.g. bread) is found in category 7.1.6.

8.0 Meat and meat products, including poultry and game: This category includes all types of meat, poultry, and game products, in pieces and cuts or comminuted fresh (8.1) and processed (8.2 and 8.3).

8.1 Fresh meat, poultry and game: Fresh products are usually free of additives. However, in certain circumstances, additives are necessary. For example, colours are used for certification stamps on the surfaces of fresh cuts of meat, and are indicated in the Food Category System with a notation for “stamping, marking or branding the product.” Additionally, coatings, such as glazes and spice rubs, may be applied to meat products prior to marketing to the consumer (e.g. glazed ham, and barbecued chicken). In the Food Category System, this is indicated with a notation for “use as a glaze or coating (surface treatment).” It should be noted that the coatings marketed per se are included in food categories 04.1.2.8 (fruit-based glazes, e.g. for ham) and 12.2 (spice rubs).

8.1.1 Fresh meat, poultry and game, whole pieces or cuts: Untreated raw meat, poultry and game carcasses and cuts. Examples include: beef, hog and pork

348

Food Category

Description

carcasses; fresh beef blood; fresh whole chickens and chicken parts; fresh beef cuts (e.g. steaks); beef organs (e.g. heart, kidney); fresh tripe; and pork chops.

8.1.2 Fresh meat, poultry and game, comminuted: Untreated raw comminuted or mechanically deboned meat, poultry and game. Examples include: fresh beef (hamburger) patties; boerewors; fresh breakfast sausages; gehakt (chopped meat); loganiza (fresh, uncured sausage); fresh meatballs; mechanically deboned, ground and formed poultry pieces (with or without breading or coating); and fresh sausages (e.g. beef, Italian, and pork).

8.2 Processed meat, poultry, and game products in whole pieces or cuts: Includes various treatments for non-heat treated meat cuts (8.2.1) and heat-treated meat cuts (8.3.2).

8.2.1 Non-heat treated processed meat, poultry and game products in whole pieces or cuts: This category describes several treatment methods (e.g. curing, salting, drying, pickling) that preserve and extend the shelf life of meats.

8.2.1.1 Cured (including salted) non-heat treated processed meat, poultry, and game products in whole pieces or cuts: Salted products are treated with sodium chloride. Dry cured (dry pickled) products are prepared by rubbing salt directly on the meat surface. Wet pickle cured products are prepared by submerging the meat in a brine solution. Pump cured products are prepared by injecting brine into the meat. Curing may also be achieved by addition of additives. Smoked products are also included here.61 Examples include: bacon (cured, dry-cured, immersion-cured, and pump-cured); side bacon; corned beef; marinated beef; and different types of Oriental pickled products: miso-pickled meat (miso-zuke), koji-pickled meat (koji-zuke), and soy sauce-pickled meat (shoyu-zuke).

8.2.1.2 Cured (including salted) and dried non-heat treated processed meat, poultry, and game products in whole pieces or cuts: The meat cuts may be cured or salted as described for category 8.2.1.1, and then dried, or they may only be dried. Drying is achieved either in hot air or in vacuum. Examples include: dried salt pork, dehydrated meat, stuffed loin, Iberian ham, and prosciutto-type ham.

8.2.1.3 Fermented non-heat treated processed meat, poultry, and game products in whole pieces or cuts: Fermented products are a type of pickled product produced by the action of lactic acid bacteria in the presence of salt. Examples include: potted beef and pickled (fermented) pig’s feet.

8.2.2 Heat-treated processed meat, poultry, and game products in whole pieces or cuts: Includes cooked (including cured and cooked, and dried and cooked), heat-treated (including sterilized) and canned meat cuts. Examples include: cured, cooked ham; cured, cooked pork shoulder; canned chicken meat; and meat pieces boiled in soy sauce (tsukudani).

8.2.3 Frozen processed meat, poultry, and game products in whole pieces or cuts: Includes raw and cooked meat cuts that have been frozen. Examples include: frozen whole chickens,

349

Food Category

Description

frozen chicken parts, and frozen beef steaks.

8.3 Processed comminuted meat, poultry, and game products: Includes various treatments for non-heat treated products (8.3.1) and heat-treated products (8.3.2).

8.3.1 Non-heat treated processed comminuted meat, poultry, and game products: This category describes several treatment methods (e.g. curing, salting, drying, pickling) that preserve and extend the shelf life of comminuted and mechanically deboned meat products.

8.3.1.1 Cured (including salted) non-heat treated processed comminuted meat, poultry, and game products: Salted products are treated with sodium chloride. Dry cured (dry pickled) products are prepared by rubbing salt directly on the meat surface. Wet pickle cured products are prepared by submerging the meat in a brinesolution. Pump cured products are prepared by injecting brine into the meat. Curing may also be achieved by addition of additives. Also includes smoked products. Examples include: chorizos (spicy pork sausages), salami-type products, salchichon, tocino (fresh, cured sausage), pepperoni, and smoked sausage.

8.3.1.2 Cured (including salted) and dried non-heat treated processed comminuted meat, poultry, and game products: The comminuted or mechanically deboned products may be cured or salted as described for category 8.3.1.1, and then dried, or they may only be dried. Drying is achieved either in hot air or in vacuum. Examples include: pasturmas, dried sausages, cured and dried sausages, beef jerky, Chinese sausages (including traditional cured or smoked pork sausage), and sobrasada.

8.3.1.3 Fermented non-heat treated processed comminuted meat, poultry, and game products: Fermented products are a type of pickled product produced by the action of lactic acid bacteria in the presence of salt. Certain types of sausages may be fermented.

8.3.2 Heat-treated processed comminuted meat, poultry, and game products: Includes cooked (including cured and cooked, and dried and cooked), heat-treated (including sterilized) and canned comminuted products. Examples include: pre-grilled beef patties; foie gras and pates; brawn and head cheese; cooked, cured chopped meat; chopped meat boiled in soy sauce (tsukudani); canned corned beef; luncheon meats; meat pastes; cooked meat patties; cooked salami-type products; cooked meatballs; saucises de strasbourg; breakfast sausages; brown-and-serve sausages; and terrines (a cooked chopped meat mixture).

8.3.3 Frozen processed comminuted meat, poultry, and game products: Includes raw, partially cooked and fully cooked comminuted or mechanically deboned meat products that have been frozen. Examples include: frozen hamburger patties; frozen breaded or battered chicken fingers.

8.4 Edible casings (e.g. sausage casings): Casings or tubing prepared from collagen, cellulose, or food-grade synthetic material or from natural

350

Food Category

Description

sources (e.g. hog or sheep intestines) that contain the sausage mix.

9.0 Fish and fish products, including molluscs, crustaceans, and echinoderms: This broad category is divided into categories for fresh fish (9.1) and various processed fish products (9.2–9.4). This category includes aquatic vertebrates (fish and aquatic mammals (e.g. whales)), aquatic invertebrates (e.g. jellyfish), as well as molluscs (e.g. clams, snails), crustaceans (e.g. shrimp, crab, lobster), and echinoderms (e.g. sea urchins, sea cucumbers). Fish products may be treated with coatings, such as glazes and spice rubs, prior to marketing to the consumer (e.g. glazed frozen fish fillets). In the Food Category System, this is indicated with a notation for “use as a glaze or coating (surface treatment).”

9.1 Fresh fish and fish products, including molluscs, crustaceans, and echinoderms: The term “fresh” refers to fish and fish products that are untreated except for refrigeration, storage on ice, or freezing upon catching at sea or in lakes or other bodies of water in order to prevent decomposition and spoilage.

9.1.1 Fresh fish: Includes fresh whale meat, cod, salmon, trout, etc.; and fresh fish roe.

9.1.2 Fresh molluscs, crustaceans and echinoderms: Includes fresh shrimp, clams, crabs, lobster, snails, etc.

9.2 Processed fish and fish products, including molluscs, crustaceans, and echinoderms: This category refers to fish products that are frozen and may require further cooking, as well as ready-to-eat cooked, smoked, dried, fermented, and salted products.

9.2.1 Frozen fish, fish fillets, and fish products, including molluscs, crustaceans, and echinoderms: Fresh, including partially cooked, fish subjected to freezing or quick-freezing at sea and on land for further processing. Examples include: frozen or deep frozen clams, cod fillets, crab, finfish, haddock, hake, lobster, minced fish, prawns and shrimp; frozen fish roe; frozen surimi; and frozen whale meat.

9.2.2 Frozen battered fish, fish fillets and fish products, including molluscs, crustaceans, and echinoderms: Uncooked product prepared from fish or fish portions, with dressing in eggs and bread crumbs or batter. Examples include: frozen raw breaded or batter-coated shrimp; and frozen or quick-frozen breaded or battercoated fish fillets, fish portions and fish sticks (fish fingers).

9.2.3 Frozen minced and creamed fish products, including molluscs, crustaceans, and echinoderms: Uncooked product prepared from minced fish pieces in cream-type sauce.

9.2.4 Cooked and/or fried fish and fish products, including molluscs, crustaceans, and echinoderms: Includes all ready-to-eat cooked products as described in the sub-categories.

351

Food Category

Description

9.2.4.1 Cooked fish and fish products: Cooked products include steamed, boiled or any other cooking method except frying (see 9.2.4.3). The fish may be whole, in portions or comminuted. Examples include: fish sausage; cooked fish products boiled down in soy sauce (tsukudani); cooked surimi product (kamaboko); crab-flavoured cooked kamaboko product (kanikama); cooked fish roe; cooked surimi; cooked, tube-shaped surimi product (chikuwa); and cooked fish and lobster paste (surimi-like products. Other fish paste (Oriental type) is found in 9.3.4.

9.2.4.2 Cooked molluscs, crustaceans, and echinoderms: Cooked products include steamed, boiled or any other cooking method except frying (see 9.2.4.3). Examples include: cooked crangon crangon and crangon vulgaris (brown shrimp; cooked shrimp, clams and crabs.

9.2.4.3 Fried fish and fish products, including molluscs, crustaceans, and echinoderms: Ready-to-eat products prepared from fish or fish portions, with or without further dressing in eggs and bread crumbs or batter, that are fried, baked, roasted or barbecued, and then packaged or canned with or without sauce or oil.62 Examples include: ready-to-eat fried surimi, fried calamari, and fried soft-shell crabs.

9.2.5 Smoked, dried, fermented, and/or salted fish and fish products, including molluscs, crustaceans, and echinoderms: Smoked fish are usually prepared from fresh deep frozen or frozen fish that are dried directly or after boiling, with or without salting, by exposing the fish to freshly-generated sawdust smoke. Dried fish are prepared by exposing the fish to sunlight or drying directly or after boiling in a special installation; the fish may be salted prior to drying. Salted fish are either rubbed with salt or placed in a salt solution. This manufacturing process is different from that described in food category 9.3 for marinated and pickled fish. Cured fish is prepared by salting and then smoking fish.62 Examples include: salted anchovies, shrimp, and shad; smoked chub, cuttlefish and octopus; fish ham; dried and salted species of the Gadidae species; smoked or salted fish paste and fish roe; cured and smoked sablefish, shad, and salmon; dried shellfish, dried bonito (katsuobushi), and boiled, dried fish (niboshi).

9.3 Semi-preserved fish and fish products, including molluscs, crustaceans, and echinoderms: Includes products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life.

9.3.1 Fish and fish products, including molluscs, crustaceans, and echinoderms, marinated and/or in jelly: Marinated products are manufactured by soaking the fish in vinegar or wine with or without added salt and spices. They are packaged in jars or cans and have a limited shelf life. Products in jelly may be manufactured by tenderizing fish products by cooking or steaming, adding vinegar or wine, salt and preservatives, and solidifying in a jelly. Examples include: “rollmops” (a type of marinated herring), sea eel (dogfish) in jelly and fish aspic.

9.3.2 Fish and fish products, including molluscs, crustaceans, and echinoderms, pickled and/or in brine: Pickled products are sometimes considered a type of marinated product. Pickling results from the

352

Food Category

Description

treatment of the fish with a salt and vinegar or alcohol (e.g. wine) solution.62 Examples include: different types of Oriental pickled products: koji-pickled fish (koji-zuke), lees-pickled fish (kasu-zuke), miso-pickled fish (miso-zuke), soy sauce-pickled fish (shoyu-zuke), and vinegar-pickled fish (su-zuke); pickled whale meat; and pickled herring and sprat.

9.3.3 Salmon substitutes, caviar, and other fish roe products: Roe is usually produced by washing, salting and allowing ripening until transparent. The roe is then packaged in glass or other suitable containers. The term “caviar” refers only to the roe of the sturgeon species (e.g. beluga). Caviar substitutes are made of roe of various sea and freshwater fish (e.g. cod and herring) that are salted, spiced, dyed and may be treated with a preservative.62 Examples include: salted salmon roe (sujiko), processed, salted salmon roe (ikura), cod roe, salted cod roe (tarako) and lumpfish caviar. Occasionally, roe may be pasteurized. In this case, it is included in food category 9.4, since it is a fully preserved product. Roe products that are frozen, cooked or smoked are included in category 9.2.1, 9.2.4.1, and 9.2.5, respectively; fresh fish roe is found in category 9.1.1.

9.3.4 Semi-preserved fish and fish products, including molluscs, crustaceans, and echinoderms (e.g. fish paste), excluding products of food categories 9.3.1 – 9.3.3: Examples include fish or crustacean pates and traditional Oriental fish paste. The latter is produced from fresh fish or the residue from fish sauce production, which is combined with other ingredients such as wheat flour, bran, rice or soybeans. The product may be further fermented. Cooked fish or crustacean pastes (surimi-like products) are found in 9.2.4.1 and 9.2.4.2, respectively.

9.4 Fully preserved, including canned or fermented fish and fish products, including molluscs, crustaceans, and echinoderms: Products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuumsealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce. This category excludes fully cooked products (see category 9.2.4). Examples include: canned tuna, clams, crab, fish roe and sardines; gefilte fish balls; and surimi (heat-pasteurized).

10.0 Eggs and egg products: Includes fresh in-shell eggs (10.1), products that may substitute for fresh eggs (10.2) and other egg products (10.3 and 10.4).

10.1 Fresh eggs: Fresh in-shell eggs are not expected to contain additives. However, colours may be used for decorating, dyeing or stamping the exterior surfaces of shell eggs. In the Food Category System, a notation for "for decoration, stamping, marking or branding the product (surface treatment) accommodates this.

10.2 Egg products: Products that may be used as replacement for fresh eggs in recipes or as a food (e.g. omelette). They are produced from fresh eggs by either (i) mixing and purifying the whole egg; or (ii) separating the egg white and yolk, and then mixing and purifying each separately. The purified whole egg, white or yolk is then further processed to produce liquid, frozen or dried eggs as described below.

353

Food Category

Description

10.2.1 Liquid egg products: The purified whole egg, egg yolk or egg white is pasteurized and chemically preserved (e.g. by addition of salt).

10.2.2 Frozen egg products: The purified whole egg, egg yolk or egg white is pasteurized and frozen.

10.2.3 Dried and/or heat coagulated egg products: Sugars are removed from the purified whole egg, egg yolk or egg white, which is then pasteurized and dried.

10.3 Preserved eggs, including alkaline, salted, and canned eggs: Includes traditional Oriental preserved products, such as salt-cured duck eggs (Hueidan), and alkaline treated “thousand-year-old-eggs” (pidan).

10.4 Egg-based desserts (e.g. custard): Includes ready-to-eat products and products to be prepared from a dry mix. Examples include: flan and egg custard. Also includes custard fillings for fine bakery wares (e.g. pies).

11.0 Sweeteners, including honey: Includes all standardized sugars (11.1), non-standardized products (e.g. 11.2, 11.3, 11.4 and 11.6), and natural sweeteners (11.5 – honey).

11.1 Refined and raw sugars: Nutritive sweeteners, such as fully or partially purified sucrose (derived from sugar beet and sugar cane), glucose (derived from starch), or fructose, that are included in sub-categories 11.1.1 to 11.1.5.

11.1.1 White sugar, dextrose anhydrous, dextrose monohydrate, fructose: White sugar is purified and crystallized sucrose with a polarisation of not less than 99.7οZ. Dextrose anhydrous is purified and crystallized D-glucose without water of crystallization. Dextrose monohydrate is purified and crystallized D-glucose with one molecule of water of crystallization. Fructose is purified and crystallized D-fructose.

11.1.2 Powdered sugar, powdered dextrose: Powdered sugar (icing sugar) is finely pulverized white sugar with or without added anticaking agents. Powdered dextrose (icing dextrose) is finely pulverized dextrose anhydrous or dextrose monohydrate, or a mixture of the two, with or without added anticaking agents.

11.1.3 Soft white sugar, soft brown sugar, glucose syrup, dried glucose syrup, raw cane sugar: Soft white sugar is fine grain purified, moist sugar, that is white in colour. Soft brown sugar is fine grain moist sugar that is light to dark brown in colour. Glucose syrup is a purified concentrated aqueous solution of nutritive saccharides derived from starch and/or inulin. Dried glucose syrup is glucose syrup

354

Food Category

Description

from which water has been partially removed. Raw cane sugar is partially purified sucrose crystallized from partially purified cane juice without further purification.

11.1.3.1 Dried glucose syrup used to manufacture sugar confectionery: Dried glucose syrup, as described in 11.1.3, used to manufacture candy products that are included in food category 5.2 (e.g. hard or soft candies).

11.1.3.2 Glucose syrup used to manufacture sugar confectionery: Glucose syrup, as described in 11.1.3, used to manufacture candy products that are included in food category 5.2 (e.g. hard or soft candies).

11.1.4 Lactose: A natural constituent of milk normally obtained from whey. It may be anhydrous, or contain one molecule of water of crystallization, or be a mixture of both forms.

11.1.5 Plantation or mill white sugar: Purified and crystallized sucrose with a polarisation of not less than 99.5οZ.

11.2 Brown sugar excluding products of food category 11.1.3: Includes large-grain, brown or yellow lump sugars, such as Demerara sugar.

11.3 Sugar solutions and syrups, also (partially) inverted, including treacle and molasses, excluding products of food category 11.1.3: Includes co-products of the sugar refining process (e.g. treacle and molasses), invert sugar (equimolar mixture of glucose and fructose produced from the hydrolysis of sucrose), and other sweeteners, such as high fructose corn syrup, high fructose inulin syrup and corn sugar.

11.4 Other sugars and syrups (e.g. xylose, maple syrup, sugar toppings): Includes all types of table syrups (e.g. maple syrup), syrups for fine bakery wares and ices (e.g. caramel syrup, flavoured syrups), and decorative sugar toppings (e.g. coloured sugar crystals for cookies).

11.5 Honey: Honey is the natural sweet substance produced by honeybees from the nectar of blossoms or secretions of plants. The honeybees collect the nectar or secretions, transform it by combination with specific substances of the bees’ own, and store it in a honeycomb to ripen and mature. Examples of honey include wildflower honey and clover honey.

11.6 Table-top sweeteners, including those containing high-intensity sweeteners: Includes products that are preparations of high-intensity sweeteners (e.g. acesulfame potassium) and/or of polyols (e.g. sorbitol) which may contain other additives and/or nutritive ingredients, such as carbohydrates. These products, which are sold to the final consumer, may be in powder, solid (e.g. tablets or cubes), or liquid form.

355

Food Category

Description

12.0 Salts, spices, soups, sauces, salads, protein products: This is a broad category that includes substances added to food to enhance its aroma and taste (12.1 – salt and salt substitutes; 12.2 – herbs, spices, seasonings and condiments (e.g. seasoning for instant noodles); 12.3 – vinegars; and 12.4 - mustards), certain prepared foods (12.5 – soups and broths; 12.6 – sauces and like products; and 12.7 – salads (e.g. macaroni salad, potato salad) and sandwich spreads, excluding cocoa- and nut-based spreads of food categories 04.2.2.5 and 05.1.3)), and products composed primarily of protein that are derived from soybeans or from other sources (e.g. milk, cereal, or vegetables) (12.9 - soybean-based seasonings and condiments; and 12.10 – protein products other than from soybeans).

12.1 Salt and salt substitutes: Includes salt (12.1.1.) and salt substitutes (12.1.2) used as seasoning for food.

12.1.1 Salt: Primarily food-grade sodium chloride. Includes table salt, iodized and fluoride iodized salt, and dendritic salt.

12.1.2 Salt substitutes: Salt substitutes are seasonings with reduced sodium content intended to be used on food in place of salt.

12.2 Herbs, spices, seasonings, and condiments (e.g. seasoning for instant noodles): This category describes items whose use is intended to enhance the aroma and taste of food.

12.2.1 Herbs and spices: Herbs and spices are usually derived from botanical sources, and may be dehydrated, and either ground or whole. Examples of herbs include basil, oregano and thyme. Examples of spices include cumin and caraway seeds. Spices may also be found as blends in powder or paste form. Examples of spice blends include chilli seasoning, chilli paste, curry paste, curry roux, and dry cures or rub that are applied to external surfaces of meat or fish.

12.2.2 Seasonings and condiments: Condiments include seasonings such as meat tenderizers, onion salt, garlic salt, Oriental seasoning mix (dashi), topping to sprinkle on rice (furikake, containing, e.g. dried seaweed flakes, sesame seeds and seasoning), and seasoning for noodles. The term “condiments” as used in the Food Category System does not include condiment sauces (e.g. ketchup, mayonnaise, mustard) or relishes.

12.3 Vinegars: Liquid produced from fermentation of ethanol from a suitable source (e.g. wine, cider). Examples include cider vinegar, wine vinegar, malt vinegar, spirit vinegar, grain vinegar, raisin vinegar, and fruit (wine) vinegar.

356

Food Category

Description

12.4 Mustards: Condiment sauce prepared from ground often defatted mustard seed that is mixed into a slurry with water, vinegar, salt, oil and other spices and refined. Examples include Dijon mustard, and “hot” mustard (prepared from seeds with hulls).

12.5 Soups and broths: Includes ready-to-eat soups and mixes. The finished products may be water- (e.g. consommé) or milk-based (e.g. chowder).

12.5.1 Ready-to-eat soups and broths, including canned, bottled, and frozen: Water- or milk-based products consisting of vegetable, meat or fish broth with or without other ingredients (e.g. vegetables, meat, noodles). Examples include: bouillon, broths, consommés, water- and cream-based soups, chowders, and bisques.

12.5.2 Mixes for soups and broths: Concentrated soup to be reconstituted with water and/or milk, with or without addition of other optional ingredients (e.g. vegetables, meat, noodles). Examples include: bouillon powders and cubes; powdered and condensed soups (e.g. mentsuyu); and stock cubes and powders.

12.6 Sauces and like products: Includes ready-to-eat sauces, gravies and dressings, and mixes to be reconstituted before consumption. The ready-to eat products are divided into sub-categories for emulsified (12.6.1) and non-emulsified (12.6.2) products, whereas the sub-category for the mixes (12.6.3) encompasses both emulsified and non-emulsified sauce mixes.

12.6.1 Emulsified sauces and dips (e.g. mayonnaise, salad dressing, onion dips): Sauces, gravies, dressings based and dips, at least in part, on a fat- or oil-in water emulsion. Examples include: salad dressing (e.g. French, Italian, Greek, ranch style), fat-based sandwich spreads (e.g. mayonnaise with mustard), salad cream, and fatty sauces and snack dips (e.g. bacon and cheddar dip, onion dip).

12.6.2 Non-emulsified sauces (e.g. ketchup, cheese sauce, cream sauce, brown gravy): Include water-, coconut milk-, and milk-based sauces, gravies and dressings. Examples include: barbecue sauce, tomato ketchup, cheese sauce, Worcestershire sauce, Oriental thick Worcestershire sauce (tonkatsu sauce), chilli sauce, sweet and sour dipping sauce, and white (cream-based) sauce (sauce consisting primarily of milk or cream, with little added fat (e.g. butter) and flour, with or without seasoning or spices).

12.6.3 Mixes for sauces and gravies: Concentrated product, usually in powdered form, to be mixed with water, milk, oil or other liquid to prepare a finished sauce or gravy. Examples include mixes for cheese sauce, hollandaise sauce, and

357

Food Category

Description

salad dressing (e.g. Italian or ranch dressing).

12.6.4 Clear sauces (e.g. fish sauce): Includes thin, non-emulsified clear sauces that may be water-based. These sauces may be used as condiments or ingredients rather than as finished gravy (for use e.g. on roast beef). Examples include: oyster sauce, and Thai fish sauce (nam pla).

12.7 Salads (e.g. macaroni salad, potato salad) and sandwich spreads excluding cocoa- and nut-based spreads of food categories 04.2.2.5 and 05.1.3: Includes prepared salads, milk-based sandwich spreads, non-standardized mayonnaise-like sandwich spreads, and dressing for coleslaw (cabbage salad).

12.8 Yeast and like products: Includes baker’s yeast and leaven used in the manufacture of baked goods. Includes the Oriental products koji (rice or wheat malted with A. oryzae) used in the production of alcoholic beverages.

12.9 Soybean-based seasonings and condiments: Includes products that are derived from soybeans and other ingredients intended for use as seasonings and condiments, such as fermented soybean paste and soybean sauces.

12.9.1 Fermented soybean paste (e.g. miso): The product is made of soybeans, salt, water and other ingredients, using the process of fermentation. The product includes dou jiang (China), doenjang (Republic of Korea), or miso (Japan), which maybe used in the preparation of soups or dressings, or as a seasoning.

12.9.2 Soybean sauce: A liquid seasoning obtained by fermentation of soybeans, non-fermentation (e.g. hydrolysis) of soybeans, or by hydrolysis of vegetable protein.

12.9.2.1 Fermented soybean sauce: A clear, non-emulsified sauce made of soybeans, cereal, salt and water by the fermentation process.

12.9.2.2 Non-fermented soybean sauces: Non-fermented soybean sauce, which is also known as non-brewed soybean sauce, may be produced from vegetable proteins, such as defatted soybeans that are acid-hydrolyzed (e.g. with hydrochloric acid), neutralized (e.g. with sodium carbonate), and filtered.

12.9.2.3 Other soybean sauce: Non-emulsified sauce made from fermented soybean sauce and/or non-fermented soybean sauce, with or without sugar, with or without caramelization process.

358

Food Category

Description

12.10 Protein products other than from soybeans: Includes, for example, milk protein, cereal protein and vegetable protein analogues or substitutes for standard products, such as meat, fish or milk. Examples include: vegetable protein analogues, fu (a mixture of gluten (vegetable protein) and flour that is sold dried (baked) or raw, and is used as an ingredient, e.g. in miso soup) and proteinaceous meat and fish substitutes.

13.0 Foodstuffs intended for particular nutritional uses: Foods for special dietary use are specially processed or formulated to satisfy particular dietary requirements that exist because of a particular physical or physiological condition and/or specific disease and disorder. The composition of these foods must differ significantly from the composition of ordinary foods of comparable nature, if such foods exist. Dietetic foods other than those in 13.0 are included in the categories for their standard counterparts.

13.1 Infant formulae, follow-up formulae, and formulae for special medical purposes for infants: Foods that are intended for infants and for young children as defined in the sub-categories 13.1.1, 13.1.2, and 13.1.3.

13.1.1 Infant formulae: A human milk substitute for infants (aged no more than 12 months) that is specifically formulated to provide the sole source of nutrition during the first months of life up to the introduction of appropriate complementary feeding. Product is in a liquid form, either as a ready-to-eat product, or is reconstituted from a powder. Products, other than those under food category 13.1.3, may be, hydrolyzed protein and/or amino acid-based, or milk-based.

13.1.2 Follow-up formulae: Food intended for use as a liquid part of the complementary feeding of infants (aged at least 6 months) and for young children (aged 1-3 years). They may be ready-to-eat or in a powdered form to be reconstituted with water. Products, other than those under food category13.1.3, may be soy based hydrolyzed protein and/or amino acid-based, or milk-based.

13.1.3 Formulae for special medical purposes intended for infants: Foods for special dietary use that are specially processed or formulated and presented for the dietary management of infants and may be used only under medical supervision. They are intended for the exclusive or partial feeding of infants with limited or impaired capacity to take, digest, absorb or metabolize ordinary infant formulae or certain nutrients contained therein, or who have other special medically-determined nutrient requirement, whose dietary management cannot be achieved only by modification of the normal diet, by other foods for special dietary uses, or by a combination of the two.

13.2 Complementary foods for infants and young children: Foods that are intended for infants 6 months of age and older, and for progressive adaptation of infants and children to ordinary food. Products may be ready-to-eat or in powder form to be reconstituted with water, milk, or other suitable liquid. These foods exclude infant formulae (13.1.1), follow-up formulae (13.1.2), and formulae for special medical purposes (13.1.3). Examples include: cereal-, fruit-, vegetable-, and meatbased “baby foods” for infants, “toddler foods,” and “junior foods”; lactea flour, biscuits and rusks

359

Food Category

Description

for children.

13.3 Dietetic foods intended for special medical purposes (excluding products of food category 13.1): Foods for special dietary use that are specially processed or formulated and presented for the dietary management of patients and may be used only under medical supervision. They are intended for the exclusive or partial feeding of patients with limited or impaired capacity to take, digest, absorb or metabolize ordinary foods or certain nutrients contained therein, or who have other special medically-determined nutrient requirement, whose dietary management cannot be achieved only by modification of the normal diet, by other foods for special dietary uses, or by a combination of the two.

13.4 Dietetic formulae for slimming purposes and weight reduction: Formula foods that when presented as “ready-to-eat” or when prepared in conformity with the directions for use are specifically presented as replacements for all or part of the total daily diet.80 Includes products with reduced caloric content such as those that are low in sugar and/or fat, sugar- or fat-free, or contain sugarand/ or fat-substitutes.

13.5 Dietetic foods (e.g, supplementary foods for dietary use) excluding products of food categories 13.1 -13.4 and 13.6: Products of high nutritional content, in liquid or solid form (e.g. protein bars), to be used by individuals as part of a balanced diet to provide supplemental nutrition. Products are not intended to be used for purposes of weight loss or as part of a medical regimen.

13.6 Food supplements: Includes vitamin and mineral supplements in unit dose forms such as capsules, tablets, powders, solutions, etc. where national jurisdictions regulate these products as food.

14.0 Beverages, excluding dairy products: This major category is divided into the broad categories of non-alcoholic (14.1) and alcoholic (14.2) beverages. Dairy-based beverages are included in 1.1.2.

14.1 Non-alcoholic ("soft") beverages: This broad category includes waters and carbonated waters (14.1.1), fruit and vegetable juices (14.1.2), fruit and vegetable nectars (14.1.3), water-based flavoured carbonated and non-carbonated drinks (14.1.4), and water-based brewed or steeped beverages such as coffee and tea (14.1.5).

14.1.1 Waters: Includes natural waters (14.1.1.1) and other bottled waters (14.1.1.2), each of which may be non-carbonated or carbonated.

14.1.1.1 Natural mineral waters and source waters: Waters obtained directly at the source and packaged close to the source; are characterized by the presence of certain mineral salts in relative proportions and trace elements or other constituents. Natural mineral water may be naturally carbonated (with carbon dioxide from the source), carbonated (with added

360

Food Category

Description

carbon dioxide of another origin), decarbonated (with less carbon dioxide than present in the water at the source so it does not spontaneously give off carbon dioxide under conditions of standard temperature and pressure), or fortified (with carbon dioxide from the source), and non-carbonated (contains no free carbon dioxide).

14.1.1.2 Table waters and soda waters: Includes waters other than natural source waters that may be carbonated by addition of carbon dioxide and may be processed by filtration, disinfection, or other suitable means. These waters may contain added mineral salts. Carbonated and non-carbonated waters containing flavours are found in category 14.1.4. Examples are table water, bottled water with or without added minerals, purified water, seltzer water, club soda, and sparkling water.

14.1.2 Fruit and vegetable juices: This category applies only to fruit and vegetable juices. Beverages based on fruit and vegetable juices are found in food category 14.1.4.2. Fruit-vegetable juice blends have separate classifications for each component (i.e. fruit juice (14.1.2.1) and vegetable juice (14.1.2.3)).

14.1.2.1 Fruit juice: Fruit juice is the unfermented but fermentable liquid obtained from the edible part of sound, appropriately mature and fresh fruit or of fruit maintained in sound condition by suitable means. The juice is prepared by suitable processes, which maintain the essential physical, chemical, organoleptical and nutritional characteristics of the juices of the fruit from which it comes. The juice may be cloudy or clear, and may have restored (to the normal level attained in the same kind of fruit) aromatic substances and volatile flavour components, all of which must be obtained by suitable physical means, and all of which must have been recovered from the same kind of fruit. Pulp and cells obtained by suitable physical means from the same kind of fruit may be added. A single juice is obtained from one kind of fruit. A mixed juice is obtained by blending two or more juices or juices and purees, from different kinds of fruit. Fruit juice may be obtained, e.g. by directly expressing the juice by mechanical extraction processes, by reconstituting concentrated fruit juice (food category 14.1.2.3) with water, or in limited situations by water extraction of the whole fruit (e.g. prune juice from dried prunes).83 Examples include: orange juice, apple juice, black currant juice, lemon juice, orange-mango juice and coconut water.

14.1.2.2 Vegetable juice: Vegetable juice is the liquid unfermented but fermentable product intended for direct consumption obtained by mechanical expression, crushing, grinding, and/or sieving of one or more sound fresh vegetables or vegetables preserved exclusively by physical means. The juice may be clear, turbid, or pulpy. It may have been concentrated and reconstituted with water. Products may be based on a single vegetable (e.g. carrot) or blends of vegetables (e.g. carrots, celery).

14.1.2.3 Concentrates for fruit juice: Concentrated fruit juice is the product that complies with the definition given in food category 14.1.2.1. It is prepared by the physical removal of water from fruit juice in an amount to increase the Brix level to a value at least 50% greater than that established for reconstituted juice from the same fruit. In the production of juice that is to be concentrated, suitable processes are used, and may be combined, with simultaneous diffusion of the pulp cells or fruit pulp by water, provided that the water-extracted soluble fruit solids are added in-line to the primary juice, before the concentration procedure. Fruit juice concentrates may have restored (to the normal level attained in the same kind of fruit) aromatic

361

Food Category

Description

substances and volatile flavour components, all of which must be obtained by suitable physical means, and all of which must be recovered from the same kind of fruit. Pulp and cells obtained by suitable physical means from the same kind of fruit may be added. Sold in liquid, syrup and frozen forms for the preparation of a ready-to-drink juice by addition of water. Examples include: frozen orange juice concentrate, and lemon juice concentrate.

14.1.2.4 Concentrates for vegetable juice: Prepared by the physical removal of water from vegetable juice. Sold in liquid, syrup and frozen forms for the preparation of a ready-to-drink juice by addition of water. Includes carrot juice concentrate.

14.1.3 Fruit and vegetable nectars: Fruit and vegetable nectars are beverages produced from purees, juices, or concentrates of either, blended with water and sugar, honey, syrups, and/or sweeteners.83 Fruit-vegetable nectar blends are reported under their components (i.e. fruit nectar (14.1.3.1) and vegetable nectar (14.1.3.2)).

14.1.3.1 Fruit nectar: Fruit nectar is the unfermented but fermentable product obtained by adding water with or without the addition of sugar, honey, syrups, and/or sweeteners to fruit juice, concentrated fruit juice, fruit purees or concentrated fruit purees, or a mixture of those products. Aromatic substances, volatile flavour components, pulp and cells, all of which must have been recovered from the same kind of fruit and obtained by suitable physical means, may be added. Products may be based on a single fruit or on fruit blends. Examples include: pear nectar and peach nectar.

14.1.3.2 Vegetable nectar: Product obtained by adding water with or without the addition of sugar, honey, syrups, and/or sweeteners to vegetable juice or concentrated vegetable juice, or a mixture of those products. Products may be based on a single vegetable or on a blend of vegetables.

14.1.3.3 Concentrates for fruit nectar: Prepared by the physical removal of water from fruit nectar or its starting materials.83 Sold in liquid, syrup and frozen forms for the preparation of a ready-to-drink nectar by addition of water. Examples: pear nectar concentrate and peach nectar concentrate.

14.1.3.4 Concentrates for vegetable nectar: Prepared by the physical removal of water from vegetable nectar. Sold in liquid, syrup and frozen forms for the preparation of ready-to-drink nectars by addition of water.

14.1.4 Water-based flavoured drinks, including “sport,” “energy,” or “electrolyte” drinks and particulated drinks: Includes all carbonated and non-carbonated varieties and concentrates. Includes products based on fruit and vegetable juices. Also, includes coffee-, tea- and herbal-based drinks.

14.1.4.1 Carbonated water-based flavoured drinks: Includes water-based flavoured drinks with added carbon dioxide with nutritive, non-nutritive and/or

362

Food Category

Description

intense sweeteners and other permitted food additives. Includes gaseosa (water-based drinks with added carbon dioxide, sweetener, and flavour), and sodas such as colas, pepper-types, root beer, lemon-lime, and citrus types, both diet/light and regular types. These beverages may be clear, cloudy, or may contain particulated matter (e.g. fruit pieces). Includes so-called “energy” drinks that are carbonated and contain high levels of nutrients and other ingredients (e.g. caffeine, taurine, and carnitine).

14.1.4.2 Non-carbonated water-based flavoured drinks, including punches and ades: Include water-based flavoured drinks without added carbon dioxide, fruit and vegetable juice-based drinks (e.g. almond, aniseed, coconut-based drinks, and ginseng drink), fruit flavoured ades (e.g. lemonade, orangeade), squashes (citrus-based soft drinks), capile groselha, lactic acid beverage, ready-to-drink coffee and tea drinks with or without milk or milk solids, and herbal-based drinks (e.g. iced tea, fruit-flavoured iced tea, chilled canned cappuccino drinks) and “sports” drinks containing electrolytes. These beverages may be clear or contain particulated matter (e.g. fruit pieces), and may be unsweetened or sweetened with sugar or a non-nutritive high-intensity sweetener. Includes so-called “energy” drinks that are non-carbonated and contain high levels of nutrients and other ingredients (e.g. caffeine, taurine, and carnitine).

14.1.4.3 Concentrates (liquid or solid) for water-based flavoured drinks: Include powder, syrup, liquid and frozen concentrates for the preparation of carbonated or non-carbonated water-based non-alcoholic beverages by addition of water or carbonated water. Examples include: fountain syrups (e.g. cola syrup), fruit syrups for soft drinks, frozen or powdered concentrate for lemonade and iced tea mixes.

14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa: Includes the ready-to-drink products (e.g. canned), and their mixes and concentrates. Examples include: chicory-based hot beverages (postum), rice tea, mate tea, and mixes for hot coffee and tea beverages (e.g. instant coffee, powder for hot cappuccino beverages). Treated coffee beans for the manufacture of coffee products are also included. Ready-to-drink cocoa is included in category 1.1.2, and cocoa mixes in 5.1.1.

14.2 Alcoholic beverages, including alcohol-free and low-alcoholic counterparts: The alcohol-free and low-alcoholic counterparts are included in the same category as the alcoholic beverage.

14.2.1 Beer and malt beverages: Alcoholic beverages brewed from germinated barley (malt), hops, yeast, and water. Examples include: ale, brown beer, weiss beer, pilsner, lager beer, oud bruin beer, Obergariges Einfachbier, light beer, table beer, malt liquor, porter, stout, and barleywine.

14.2.2 Cider and perry: Fruit wines made from apples (cider) and pears (perry). Also includes cider bouche.

363

Food Category

Description

14.2.3 Grape wines: Alcoholic beverage obtained exclusively from the partial or complete alcoholic fermentation of fresh grapes, whether crushed or not, or of grape must (juice).

14.2.3.1 Still grape wine: Grape wine (white, red, rosé, or blush, dry or sweet) that may contain up to a maximum 0.4g/100 ml (4000 mg/kg) carbon dioxide at 20 C.

14.2.3.2 Sparkling and semi-sparkling grape wines: Grape wines in which carbonation is produced during the fermentation process, either by bottle fermentation or closed tank fermentation. Also includes carbonated wine whose carbon dioxide is partially or totally of exogenous origin. Examples include: spumante, and “cold duck” wine.

14.2.3.3 Fortified grape wine, grape liquor wine, and sweet grape wine: Grape wines produced either by: (i) the fermentation of grape must (juice) of high sugar concentration; or (ii) by the blending of concentrated grape juice with wine; or (iii) the mixture of fermented must with alcohol. Examples include: grape dessert wine.

14.2.4 Wines (other than grape): Includes wines made from fruit other than grapes, apples and pears, and from other agricultural products, including grain (e.g. rice). These wines may be still or sparkling. Examples include: rice wine (sake), and sparkling and still fruit wines.

14.2.5 Mead: Alcoholic liquor made from fermented honey, malt and spices, or just of honey. Includes honey wine.

14.2.6 Distilled spirituous beverages containing more than 15% alcohol: Includes all distilled spirituous beverages derived from grain (e.g. corn, barley, rye, wheat), tubers (e.g. potato), fruit (e.g. grapes, berries) or sugar cane that contain greater than 15% alcohol. Examples include: aperitifs, brandy (distilled wine), cordials, liqueurs (including emulsified liqueurs), bagaceira belha (grappa from Portugal; bagaceira is a drink distilled from bagaço (pressed skins, seeds and stalks of the grapes)), eau de vie (a brandy), gin, grappa (Italian brandy distilled from the residues of pressed wine), marc (brandy distilled from grape or apple residue), korn [grain spirit (schnapps) of Germany, usually derived from rye (Roggen), sometimes from wheat (Weizen) or both (Getreide); also labelled as Kornbrantt or Kornbranttwein], mistela [also mistelle (France) and jeropico (South Africa); unfermented grape juice fortified with grape alcohol), ouzo (Greek spirit drink flavoured with aniseed), rum, tsikoudia (grape marc spirit from Crete), tsipouro (grape marc spirit from certain regions in Greece), wienbrand (style of grape brandy devised by Hugo Asbach, Rudesheim, Germany; literally, “burnt wine”], cachaça (Brazilian liquor made from fermented distilled sugar cane juice), tequila, whiskey, and vodka.

14.2.7 Aromatized alcoholic beverages (e.g. beer, wine and spirituous cooler-type beverages, low-alcoholic refreshers): Includes all non-standardized alcoholic beverage products. Although most of these products contain less

364

Food Category

Description

than 15% alcohol, some traditional non-standardized aromatized products may contain up to 24% alcohol. Examples include aromatized wine, cider and perry; aperitif wines; americano; batidas (drinks made from cachaça, fruit juice or coconut milk and, optionally, sweetened condensed milk); bitter soda and bitter vino; clarea (also claré or clary; a mixture of honey, white wine and spices; it is closely related to hippocras, which is made with red wine); jurubeba alcoholic drinks (beverage alcohol product made from the Solanum paniculatum plant indigenous to the north of Brazil and other parts of South America); negus (sangria; a hot drink made with port wine, sugar, lemon and spice); sod, saft, and sodet; vermouth; zurra (in Southern Spain, a sangria made with peaches or nectarines; also the Spanish term for a spiced wine made of cold or warm wine, sugar, lemon, oranges or spices); amazake (a sweet low-alcoholic beverages (<1% alcohol) made from rice by koji; mirin (a sweet alcoholic beverage (<10% alcohol) made from a mixture of shoochuu (a spirituous beverage), rice and koji); “malternatives,” and prepared cocktails (mixtures of liquors, liqueurs, wines, essences, fruit and plant extracts, etc. marketed as ready-to-drink products or mixes). Cooler-type beverages are composed of beer, malt beverage, wine or spirituous beverage, fruit juice(s), and soda water (if carbonated).

15.0 Ready-to-eat savouries: Includes all types of savoury snack foods.

15.1 Snacks - potato, cereal, flour or starch based (from roots and tubers, pulses and legumes): Includes all savoury snacks, with or without added flavourings, but excludes unsweetened crackers (category 7.1.2). Examples include potato chips, popcorn, pretzels, rice crackers (senbei), flavoured crackers (e.g. cheese-flavoured crackers), bhujia (namkeen; snack made of a mixture of flours, maize, potatoes, salt, dried fruit, peanuts, spices, colours, flavours, and antioxidants), and papads (prepared from soaked rice flour or from black gram or cow pea flour, mixed with salt and spices, and formed into balls or flat cakes).

15.2 Processed nuts, including coated nuts and nut mixtures (with e.g. dried fruit): Includes all types of whole nuts processed by, e.g. dry-roasting, roasting, marinating or boiling, inshell or shelled, salted or unsalted. Yoghurt-, cereal-, and honey-covered nuts, and dried fruit-nut-and-cereal snacks (e.g. “trail mixes”) are classified here. Chocolate-covered nuts are classified in 5.1.4, and nuts covered in imitation chocolate are included in 5.1.5.

15.3 Snacks - fish based: This describes savoury crackers with fish, fish products or fish flavouring. Dried fish per se that may be consumed as a snack is assigned to food category 9.2.5, and dried meat snacks (e.g. beef jerky, pemmican) are assigned to food category 8.3.1.2.

16.0 Prepared foods: These foods are not included in the other food categories (1-15) and should be considered on a case-by-case basis. Prepared foods are mixtures of multiple components (e.g. meat, sauce, grain, cheese, vegetables); the components are included in other food categories. Prepared foods require minimal preparation by the consumer (e.g. heating, thawing, rehydrating). Provisions for additives will be listed in this food category in the GSFA only if the additive is needed: (i) solely to have a technological function in the prepared food as sold to the consumer; or (ii) at a use level that has an intentional technological function in the prepared food that exceeds the use level that can be accounted for by carry-over from the individual components.

365

Senarai Aditif Makanan di bawah Table 3 of GSFA

INS No. Aditif Makanan







406 Agar

400 Alginic acid


1100 alpha-Amylase from Aspergillus oryzae var.

1100 alpha-Amylase from Bacillus licheniformis (Carbohydrase

1100 alpha-Amylase from Bacillus megaterium expressed in Bacillus subtilis

1100 alpha-Amylase from Bacillus stearothermophilus

1100 alpha-Amylase from Bacillus stearothermophilus expressed in Bacillus subtilis

1100 alpha-Amylase from Bacillus subtilis

264 Ammonium acetate



510 Ammonium chloride

503(ii) Ammonium hydrogen carbonate


328 Ammonium lactate

300 Ascorbic acid, L-

162 Beet red


1101(iii) Bromelain

629 Calcium 5'-guanylate

633 Calcium 5'-inosinate


263 Calcium acetate





623 Calcium di-L-glutamate

578 Calcium gluconate


327 Calcium lactate

352(ii) Calcium malate, DL-

529 Calcium oxide



516 Calcium sulfate

150a Caramel I – plain caramel

290 Carbon dioxide

410 Carob bean gum


407 Carrageenan

427 Cassia gum

140 Chlorophylls

1001 Choline salts and esters

330 Citric acid


468 Cross-linked sodium carboxymethyl cellulose (Crosslinked-cellulose gum)

424 Curdlan

457 Cyclodextrin, alpha-

458 Cyclodextrin, gamma-


628 Dipotassium 5'-guanylate





315 Erythorbic Acid (Isoascorbic acid)

968 Erythritol

462 Ethyl cellulose

467 Ethyl hydroxyethyl cellulose

297 Fumaric acid

418 Gellan gum


1102 Glucose oxidase

620 Glutamic acid, L(+)-

422 Glycerol

626 Guanylic acid, 5'-

412 Guar gum







630 Inosinic acid, 5'-

953 Isomalt (Hydrogenated isomaltulose)

416 Karaya gum

425 Konjac flour



966 Lactitol

322(i) Lecithin

1104 Lipases

160d(iii) Lycopene, Blakeslea trispora

160d(i) Lycopene, synthetic

160d(ii) Lycopene, tomato



625 Magnesium di-L-glutamate

580 Magnesium gluconate


LAMPIRAN 3

366



329 Magnesium lactate, DL-

530 Magnesium oxide


518 Magnesium sulfate

296 Malic acid, DL-

965(i) Maltitol

965(ii) Maltitol syrup

421 Mannitol

461 Methyl cellulose








941 Nitrogen

942 Nitrous oxide


1101(ii) Papain

440 Pectins


1200 Polydextroses

964 Polyglycitol syrup

1202 Polyvinylpyrrolidone, insoluble

632 Potassium 5’-inosinate







577 Potassium gluconate


351(i) Potassium hydrogen malate


326 Potassium lactate

351(ii) Potassium malate


515(i) Potassium sulfate



944 Propane

280 Propionic acid

1101(i) Protease from Aspergillus orizae var.

1204 Pullulan




401 Sodium alginate





469 Sodium carboxymethyl cellulose, enzymatically hydrolysed (Cellulose gum, enzymatically hydrolyzed)




365 Sodium fumarates




514(ii) Sodium hydrogen sulfate


325 Sodium lactate



514(i) Sodium sulfate

420(i) Sorbitol

420(ii) Sorbitol syrup

1420 Starch acetate



553(iii) Talc

417 Tara gum

957 Thaumatin

171 Titanium dioxide

413 Tragacanth gum

1518 Triacetin

380 Triammonium citrate

333(iii) Tricalcium citrate


331(iii) Trisodium citrate

415 Xanthan gum

967 Xylitol

367

Annex to Table 3

No. Kategori Kategori Makanan

1.0 Dairy products and analogues, excluding products of food category 02.0

1.1 Fluid Milk and Milk Products

1.1.1 Fluid milk (plain)

1.1.2 Other fluid milk (plain)

1.1.3 Fluid buttermilk (plain)

1.2 Fermented and renneted milk products (plain)1

1.2.1 Fermented milks (plain)

1.2.1.1 Fermented milks (plain), not heat-treated after fermentation

1.2.1.2 Fermented milks (plain), heat-treated after fermentation

1.2.2 Renneted milk (plain)


1.4.1 Pasteurized cream (plain)

1.4.2 Sterilized and UHT creams, whipping or whipped creams, and reduced fat creams (plain)

1.6 Cheese and analogues

1.6.3 Whey Cheese

1.6.6 Whey protein cheese

1.8 Whey and whey products, excluding whey cheeses

1.8.2 Dried whey and whey products, excluding whey cheese

2.0 Fats and oils, and fat emulsions

2.1 Fats and oils essentially free from water

2.1.1 Butter oil, anhydrous milkfat, ghee


2.1.3 Lard, tallow, fish oil, and other animal fats

2.2 Fat emulsions mainly of type water-in-oil

2.2.1 Butter

4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds

4.1 Fruit

4.1.1 Fresh fruit

4.1.1.1 Untreated fresh fruit

4.1.1.2 Surface-treated fresh fruit

4.1.1.3 Peeled or cut fresh fruit

4.2 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds

4.2.1 Fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds

4.2.1.1 Untreated fresh vegetables, (including mushrooms and fungi, roots and tubers, pulses and legumes (including soybeans), and aloe vera), seaweeds and nuts and seeds

4.2.1.2 Surface-treated fresh vegetables, (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds and nuts and seeds

4.2.1.3 Peeled, cut or shredded fresh vegetables, (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds and nuts and seeds

4.2.2 Processed vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds

4.2.2.1 Frozen vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds

4.2.2.7 Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweed products, excluding fermented soybean products of food categories 6.8.6, 6.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3

6.0 Cereals and cereal products, derived from cereal grains, from roots and tubers, pulses, legumes and pith or soft core of palm tree, excluding bakery wares of food category 07.0

6.1 Whole, broken or flaked grain, including rice


6.2.1 Flours

6.2.2 Starches

6.4 Pastas and noodles and like products (e.g. rice paper, rice vermicelli, soybean pastas and

LAMPIRAN 4

368


noodles)

6.4.1 Fresh pastas and noodles and like products

6.4.2 Dried pastas and noodles and like products


8.1 Fresh meat, poultry, and game

8.1.1 Fresh meat, poultry and game, whole pieces or cuts

8.1.2 Fresh meat, poultry and game, comminuted

9.0 Fish and fish products, including molluscs, crustaceans, and echinoderms

9.1 Fresh fish and fish products, including molluscs, crustaceans and echinoderms

9.1.1 Fresh fish

9.1.2 Fresh molluscs, crustaceans, and echinoderms

9.2 Processed fish and fish products, including molluscs, crustaceans and echinoderms

9.2.1 Frozen fish, fish fillets, and fish products, including molluscs, crustaceans, and echinoderms

9.2.2 Frozen battered fish, fish fillets and fish products, including molluscs, crustaceans,and echinoderms

9.2.3 Frozen minced and creamed fish products, including molluscs, crustaceans, and echinoderms



9.2.4.2 Cooked molluscs, crustaceans, and echinoderms

9.2.4.3 Fried fish and fish products, including molluscs, crustaceans, and echinoderms

9.2.5 Smoked, dried, fermented, and/or salted fish and fish products, including molluscs, crustaceans, and echinoderms

10.0 Eggs and egg products

10.1 Fresh eggs

10.2 Egg products


10.2.2 Frozen egg products

11.0 Sweeteners, including honey

11.1 Refined and raw sugars

11.1.1 White sugar, dextrose anhydrous, dextrose monohydrate, fructose

11.1.2 Powdered sugar, powdered dextrose

11.1.3 Soft white sugar, soft brown sugar, glucose syrup, dried glucose syrup, raw cane sugar

11.1.3.1 Dried glucose syrup used to manufacture sugar confectionery

11.1.3.2 Glucose syrup used to manufacture sugar confectionery

11.1.4 Lactose

11.1.5 Plantation or mill white sugar

11.2 Brown sugar, excluding products of food category 11.1.3 (soft white sugar, soft brown sugar, glucose syrup, dried glucose syrup, raw cane sugar)

11.3 Sugar solutions and syrups, also (partially) inverted, including treacle and molasses, excluding products of food category 11.1.3 (soft white sugar, soft brown sugar, glucose syrup, dried glucose syrup, raw cane sugar)

11.4 Other sugars and syrups (e.g., xylose, maple syrup, sugar toppings)

11.5 Honey

12.0 Salts, spices, soups, sauces, salads and protein products

12.1 Salt and salt substitutes

12.1.1 Salt

12.1.2 Salt substitutes

12.2 Herbs, spices, seasonings, and condiments (e.g. seasoning for instant noodles)

12.2.1 Herbs and spices (EXCLUDING SPICES)

13.0 Foodstuffs intended for particular nutritional uses

13.1 Infant formulae, follow-up formulae, and formulae for special medical purposes for infants

13.1.1 Infant formulae

13.1.2 Follow-up formulae

13.1.3 Formulae for special medical purposes for infants

13.2 Complementary foods for infants and young children

14.0 Beverages, excluding dairy products

14.1 Non-alcoholic ("soft") beverages

14.1.1 Waters

369


14.1.1.1 Natural mineral waters and source waters

14.1.1.2 Table waters and soda waters

14.1.2 Fruit and vegetable juices


14.1.2.2 Vegetable juice

14.1.2.3 Concentrates for fruit juice

14.1.2.4 Concentrates for vegetable juice

14.1.3 Fruit and vegetable nectars

14.1.3.1 Fruit nectar

14.1.3.2 Vegetable nectar

14.1.3.3 Concentrates for fruit nectar

14.1.3.4 Concentrates for vegetable nectar

14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal beverages, excluding cocoa

14.2 Alcoholic beverages, including alcohol-free and low-alcoholic counterparts

14.2.3 Grape wines

14.2.3.1 Still grape wine

14.2.3.2 Sparkling and semi-sparkling grape wines

14.2.3.3 Fortified grape wine, grape liquor wine, and sweet grape wine

1: Acidity regulators, packaging gases, stabilizers and thickeners listed in Table 3 are acceptable for use in fermented milks,

heat treated after fermentation, as defined in the Standard for Fermented Milks (CODEX STAN 243-2004) that correspond

to food category 01.2.1.2 “Fermented milks (plain), heat treated after fermentation”

kementerian kesihatan malaysia garis panduan...

Documents