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Food Category Details

Food Category Hierarchy

Egg products (10.2)

Products that may be used as replacement for fresh eggs in recipes or as a food (e.g., omelet). 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.1

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

One or more subcategories of this category are listed in the Annex to Table 3. Unless specifically indicated below, food additive provisions implied by Table 3 do not automatically apply to this category.

GSFA Provisions for Food Category 10.2
INS No. Food Additive or Group Max Level Notes Defined In
243 Lauric arginate ethyl ester 200 mg/kg 10.2
160a(ii) beta-Carotenes, vegetable 1,000 mg/kg 10.2
150d Caramel IV - sulfite ammonia caramel 20,000 mg/kg 10.2

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

  1. Food Chemistry, H.-D. Belitz & W. Grosch, Springer-Verlag, Heidelberg, 1987, pp. 411-414.

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