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Food Category Details

Food Category Hierarchy

Frozen egg products (10.2.2)

Description:
The purified whole egg, egg yolk or egg white is pasteurized and frozen.

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 10.2.2
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
SORBATES 1,000 mg/kg 10.2.2
PHOSPHATES 1,290 mg/kg 10.2.2
150d Caramel IV - sulfite ammonia caramel 20,000 mg/kg 10.2
418 Gellan gum GMP 10.2.2
440 Pectins GMP 10.2.2
407a Processed eucheuma seaweed (PES) GMP 10.2.2
412 Guar gum GMP 10.2.2
414 Gum arabic (Acacia gum) GMP 10.2.2
404 Calcium alginate GMP 10.2.2
471 Mono- and di-glycerides of fatty acids GMP 10.2.2
331(iii) Trisodium citrate GMP 10.2.2
415 Xanthan gum GMP 10.2.2
406 Agar GMP 10.2.2
410 Carob bean gum GMP 10.2.2
407 Carrageenan GMP 10.2.2
330 Citric acid GMP 10.2.2
416 Karaya gum GMP 10.2.2
425 Konjac flour GMP 10.2.2
270 Lactic acid, L-, D- and DL- GMP 10.2.2
322(i) Lecithin GMP 10.2.2
466 Sodium carboxymethyl cellulose (Cellulose gum) GMP 10.2.2
331(i) Sodium dihydrogen citrate GMP 10.2.2
325 Sodium lactate GMP 10.2.2
470(i) Salts of myristic, palmitic and stearic acids with ammonia, calcium, potassium and sodium GMP 10.2.2
417 Tara gum GMP 10.2.2
260 Acetic acid, glacial GMP 10.2.2
421 Mannitol GMP 10.2.2
460(i) Microcrystalline cellulose (Cellulose gel) GMP 10.2.2
1200 Polydextroses GMP 10.2.2
262(i) Sodium acetate GMP 10.2.2
401 Sodium alginate GMP 10.2.2

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


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