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Updated up to the 32nd Session of the Codex Alimentarius Commission (2009)

Food Category Details

Food Category Hierarchy

Fermented soybean paste (e.g., miso) (12.9.1)

Description:
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. 1,2

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

GSFA Table 3 Provisions

The following additives, as indicated by Table 3, may be used in this food category under the conditions of good manufacturing practice (GMP) as outlined in the Preamble of the Codex GSFA.

INS No. Food Additive or Group
260 Acetic acid, glacial
472a Acetic and fatty acid esters of glycerol
1422 Acetylated distarch adipate
1414 Acetylated distarch phosphate
1451 Acetylated oxidized starch
1401 Acid treated starch
406 Agar
400 Alginic acid
1402 Alkaline treated starch
559 Aluminium silicate
264 Ammonium acetate
403 Ammonium alginate
503(i) Ammonium carbonate
510 Ammonium chloride
503(ii) Ammonium hydrogen carbonate
527 Ammonium hydroxide
328 Ammonium lactate
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 expressed in Bacillus subtilis
1100 alpha-Amylase from Bacillus stearothermophilus
1100 alpha-Amylase from Bacillus subtilis
300 Ascorbic acid, L-
162 Beet red
1403 Bleached starch
1101(iii) Bromelain
629 Calcium 5'-guanylate
633 Calcium 5'-inosinate
634 Calcium 5'-ribonucleotides
263 Calcium acetate
404 Calcium alginate
556 Calcium aluminium silicate
302 Calcium ascorbate
170(i) Calcium carbonate
509 Calcium chloride
623 Calcium di-L-glutamate
578 Calcium gluconate
526 Calcium hydroxide
327 Calcium lactate
352(ii) Calcium malate, (DL-)
529 Calcium oxide
282 Calcium propionate
552 Calcium silicate
516 Calcium sulfate
150a Caramel I – plain (Caustic caramel)
290 Carbon dioxide
468 Carboxymethyl cellulose, cross-linked- (cross-linked-Cellulose gum)
410 Carob bean gum
407 Carrageenan
140 Chlorophylls
1001 Choline salts and esters
330 Citric acid
472c Citric and fatty acid esters of glycerol
424 Curdlan
457 alpha-Cyclodextrin
458 gamma-Cyclodextrin
1400 Dextrins, roasted starch
628 Dipotassium 5'-guanylate
627 Disodium 5'-guanylate
631 Disodium 5'-inosinate
635 Disodium 5'-ribonucleotides
1412 Distarch phosphate
315 Erythorbic Acid (Isoascorbic acid)
968 Erythritol
462 Ethyl cellulose
467 Ethyl hydroxyethyl cellulose
297 Fumaric acid
418 Gellan gum
575 Glucono delta-lactone
1102 Glucose oxidase
620 L(+)-Glutamic acid
422 Glycerol
626 5'-Guanylic acid
412 Guar gum
414 Gum arabic (Acacia gum)
507 Hydrochloric acid
463 Hydroxypropyl cellulose
1442 Hydroxypropyl distarch phosphate
464 Hydroxypropyl methyl cellulose
1440 Hydroxypropyl starch
630 Inosinic acid
953 Isomalt (Hydrogenated isomaltulose)
416 Karaya gum
425 Konjac flour
270 Lactic acid (L-, D- and DL-)
472b Lactic and fatty acid esters of glycerol
966 Lactitol
322(i) Lecithin
1104 Lipase
504(i) Magnesium carbonate
511 Magnesium chloride
625 Magnesium di-L-glutamate
580 Magnesium gluconate
504(ii) Magnesium hydrogen carbonate
528 Magnesium hydroxide
329 Magnesium lactate, (DL-)
530 Magnesium oxide
553(i) Magnesium silicate (Synthetic)
518 Magnesium sulfate
296 Malic acid, DL-
965(i) Maltitol
965(ii) Maltitol syrup
421 Mannitol
461 Methyl cellulose
465 Methyl ethyl cellulose
460(i) Microcrystalline cellulose (Cellulose gel)
471 Mono- and di-glycerides of fatty acids
624 Monoammonium L-glutamate
622 Monopotassium L-glutamate
621 Monosodium glutamate
1410 Monostarch phosphate
941 Nitrogen
942 Nitrous oxide
1404 Oxidized starch
1101(ii) Papain
440 Pectins
1413 Phosphated distarch phosphate
1200 Polydextroses
964 Polyglycitol syrup
1202 Polyvinylpyrrolidone (insoluble)
632 Potassium 5’-inosinate
261 Potassium acetates
402 Potassium alginate
303 Potassium ascorbate
501(i) Potassium carbonate
508 Potassium chloride
332(i) Potassium dihydrogen citrate
577 Potassium gluconate
501(ii) Potassium hydrogen carbonate
351(i) Potassium hydrogen malate
525 Potassium hydroxide
326 Potassium lactate
351(ii) Potassium malate
283 Potassium propionate
460(ii) Powdered cellulose
407a Processed eucheuma seaweed (PES)
944 Propane
280 Propionic acid
1204 Pullulan
470(i) Salts of myristic, palmitic and stearic acids with ammonia, calcium, potassium and sodium
470(ii) Salts of oleic acid with calcium, potassium and sodium
551 Silicon dioxide, amorphous
350(ii) Sodium DL-malate
262(i) Sodium acetate
401 Sodium alginate
554 Sodium aluminosilicate
301 Sodium ascorbate
500(i) Sodium carbonate
466 Sodium carboxymethyl cellulose (Cellulose gum)
469 Sodium carboxymethyl cellulose, enzymatically hydrolysed (Cellulose gum, enzymatically hydrolyzed)
331(i) Sodium dihydrogen citrate
316 Sodium erythorbate (Sodium isoascorbate)
365 Sodium fumarates
576 Sodium gluconate
350(i) Sodium hydrogen DL-malate
500(ii) Sodium hydrogen carbonate
524 Sodium hydroxide
325 Sodium lactate
281 Sodium propionate
500(iii) Sodium sesquicarbonate
420(i) Sorbitol
420(ii) Sorbitol syrup
1420 Starch acetate
1450 Starch sodium octenyl succinate
1405 Starches, enzyme treated
553(iii) Talc
417 Tara gum
957 Thaumatin
171 Titanium dioxide
413 Tragacanth gum
1518 Triacetin
380 Triammonium citrate
333(iii) Tricalcium citrate
332(ii) Tripotassium citrate
331(iii) Trisodium citrate
415 Xanthan gum
967 Xylitol

  1. Codex Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets – Breaded and in Batter (CODEX STAN 166-1989).
  2. Asian Foods: Science and Technology, C.Y.W. Ang, K.S. Liu, & Y.-W. Huang, Eds., Chapter 6: Oriental Soy Foods, K.S. Liu, Technomic Publishing Co., Lancaster PA 1999, pp. 162-163.

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