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Food Category Details

Food Category Hierarchy

Liquid egg products (10.2.1)

Description:
The purified whole egg, egg yolk or egg white is pasteurized and chemically preserved (e.g., by addition of salt).

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

This food category is listed in the Annex to Table 3. Unless specifically indicated below, food additive provisions implied by Table 3 do not automatically apply to this category.

GSFA Provisions for Food Category 10.2.1
INS No. Food Additive or Group Max Level Notes Defined In
150d Caramel IV - sulfite ammonia caramel 20,000 mg/kg 10.2
160a(ii) beta-Carotenes, vegetable 1,000 mg/kg 10.2
243 Lauric arginate ethyl ester 200 mg/kg 10.2
260 Acetic acid, glacial GMP 10.2.1
262(i) Sodium acetate GMP 10.2.1
270 Lactic acid, L-, D- and DL- GMP 10.2.1
325 Sodium lactate GMP 10.2.1
330 Citric acid GMP 10.2.1
331(i) Sodium dihydrogen citrate GMP 10.2.1
331(iii) Trisodium citrate GMP 10.2.1
1505 Triethyl citrate 2,500 mg/kg 10.2.1
BENZOATES 5,000 mg/kg 10.2.1
SORBATES 5,000 mg/kg 10.2.1
PHOSPHATES 4,400 mg/kg 10.2.1

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


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