GSFA Online

Food Category Details

Food Category Hierarchy

Aromatized alcoholic beverages (e.g., beer, wine and spirituous cooler-type beverages, low alcoholic refreshers) (14.2.7)

Description:
Includes all non-standardized alcoholic beverage products. Although most of these products contain less than 15% alcohol, some traditional non-standardized aromatized products may contain up to 24% alcohol. Examples include aromatized wine, cider and perry; apéritif wines; americano; batidas (drinks made from cachaça, fruit juice or coconut milk and, optionally, sweetened condensed milk)1; 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).2,3,4

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

GSFA Provisions for Food Category 14.2.7
INS No. Food Additive or Group Max Level Notes Defined In
950 Acesulfame potassium 350 mg/kg 14.2.7
129 Allura red AC 200 mg/kg 14.2.7
951 Aspartame 600 mg/kg 14.2.7
962 Aspartame-acesulfame salt 350 mg/kg 14.2.7
BENZOATES 1,000 mg/kg 14.2.7
133 Brilliant blue FCF 200 mg/kg 14.2.7
CAROTENOIDS 200 mg/kg 14.2.7
CYCLAMATES 250 mg/kg 14.2.7
161g Canthaxanthin 5 mg/kg 14.2.7
150c Caramel III - ammonia caramel 50,000 mg/kg 14.2.7
150d Caramel IV - sulfite ammonia caramel 50,000 mg/kg 14.2.7
120 Carmines 200 mg/kg 14.2.7
160a(ii) beta-Carotenes, vegetable 600 mg/kg 14.2.7
472e Diacetyltartaric and fatty acid esters of glycerol 10,000 mg/kg 14.2.7
ETHYLENE DIAMINE TETRA ACETATES 25 mg/kg 14.2.7
143 Fast green FCF 100 mg/kg 14.2.7
163(ii) Grape skin extract 300 mg/kg 14.2.7
HYDROXYBENZOATES, PARA- 1,000 mg/kg 14.2.7
132 Indigotine (Indigo carmine) 200 mg/kg 14.2.7
961 Neotame 33 mg/kg 14.2.7
POLYSORBATES 120 mg/kg 14.2.7
900a Polydimethylsiloxane 10 mg/kg 14.2.7
124 Ponceau 4R (Cochineal red A) 200 mg/kg 14.2.7
RIBOFLAVINS 100 mg/kg 14.2.7
SACCHARINS 80 mg/kg 14.2.7
SORBATES 500 mg/kg 14.2.7
SULFITES 250 mg/kg 14.2.7
960 Steviol glycosides 200 mg/kg 14.2.7
955 Sucralose (Trichlorogalactosucrose) 700 mg/kg 14.2.7
474 Sucroglycerides 5,000 mg/kg 14.2.7
110 Sunset yellow FCF 200 mg/kg 14.2.7

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


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 Acceptable in Foods Conforming to the Following Commodity Standards
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
CS 96-1981
CS 97-1981
400 Alginic acid
1402 Alkaline treated starch
403 Ammonium alginate
503(i) Ammonium carbonate
510 Ammonium chloride
503(ii) Ammonium hydrogen carbonate
527 Ammonium hydroxide
1100(i) alpha-Amylase from Aspergillus oryzae var.
1100(iv) alpha-Amylase from Bacillus megaterium expressed in Bacillus subtilis
1100(v) alpha-Amylase from Bacillus stearothermophilus expressed in Bacillus subtilis
1100(ii) alpha-Amylase from Bacillus stearothermophilus
1100(iii) 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
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 caramel
1100(vi) Carbohydrase from Bacillus licheniformis
290 Carbon dioxide
410 Carob bean gum
407 Carrageenan
CS 96-1981
CS 97-1981
427 Cassia gum
140 Chlorophylls
330 Citric acid
472c Citric and fatty acid esters of glycerol
468 Cross-linked sodium carboxymethyl cellulose (Cross-linked-cellulose gum)
424 Curdlan
457 Cyclodextrin, alpha-
458 Cyclodextrin, gamma-
1504(i) Cyclotetraglucose
1504(ii) Cyclotetraglucose syrup
1400 Dextrins, roasted starch
628 Dipotassium 5'-guanylate
627 Disodium 5'-guanylate
CS 96-1981
CS 98-1981
CS 97-1981
CS 89-1981
631 Disodium 5'-inosinate
CS 96-1981
CS 98-1981
CS 97-1981
CS 89-1981
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 Glutamic acid, L(+)-
422 Glycerol
626 Guanylic acid, 5'-
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, 5'-
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 Lipases
160d(iii) Lycopene, Blakeslea trispora
160d(i) Lycopene, synthetic
160d(ii) Lycopene, tomato
504(i) Magnesium carbonate
511 Magnesium chloride
625 Magnesium di-L-glutamate
580 Magnesium gluconate
528 Magnesium hydroxide
504(ii) Magnesium hydroxide carbonate
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 L-glutamate
CS 96-1981
CS 98-1981
CS 97-1981
CS 89-1981
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
CS 96-1981
CS 88-1981
CS 98-1981
CS 97-1981
CS 89-1981
332(i) Potassium dihydrogen citrate
577 Potassium gluconate
501(ii) Potassium hydrogen carbonate
515(ii) Potassium hydrogen sulfate
525 Potassium hydroxide
326 Potassium lactate
351(ii) Potassium malate
283 Potassium propionate
515(i) Potassium sulfate
460(ii) Powdered cellulose
407a Processed eucheuma seaweed (PES)
944 Propane
280 Propionic acid
1101(i) Protease
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
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
CS 96-1981
CS 97-1981
CS 89-1981
316 Sodium erythorbate (Sodium isoascorbate)
365 Sodium fumarates
576 Sodium gluconate
350(i) Sodium hydrogen DL-malate
500(ii) Sodium hydrogen carbonate
514(ii) Sodium hydrogen sulfate
524 Sodium hydroxide
325 Sodium lactate
281 Sodium propionate
500(iii) Sodium sesquicarbonate
514(i) Sodium sulfate
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
CS 96-1981
CS 97-1981
CS 89-1981
415 Xanthan gum
967 Xylitol

  1. OIV Lexique de la Vigne.
  2. Food Chemistry, H.-D. Belitz y W. Grosch, Springer-Verlag, Heidelberg, 1987, p. 644.
  3. Insight Guide: Rio de Janeiro, APA Publications, GmBH & Co., Verlag KG, Singapore, 2000, p. 241.
  4. See also: Glossary of Portuguese Terms at: www.bar-do-binho.com/help.htm

 printer-friendly version

GSFA Home Food Categories Food Additives Search Functional Classes Glossary

© FAO and WHO 2014