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Food Category Details

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Soft candy (05.2.2)

Description:
Products include soft, chewy products such as caramels (containing sugar syrup, fats, colour and flavour) and their dietetic counterparts; products that may or may not contain cocoa and milk (e.g., toffees and chocolate-flavoured caramels); jelly-based candies (e.g., jelly beans, jellied fruit paste covered in sugar, made from gelatin, pectin, colour and flavour); and licorice.1 Also included are halwa teheniaa and oriental specialties, such as sweet bean jelly (yokan) and agar jelly for mitsumame. These types of products may be used as fillings for chocolate products within the scope of food categories 05.1.4 and 05.1.5.

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 05.2.2
INS No. Food Additive or Group Max Level Notes Defined In
ASCORBYL ESTERS 500 mg/kg 05.0
950 Acesulfame potassium 1,000 mg/kg 05.2.2
956 Alitame 300 mg/kg 05.2
129 Allura red AC 300 mg/kg 05.2
951 Aspartame 3,000 mg/kg 05.2.2
BENZOATES 1,500 mg/kg 05.2
901 Beeswax GMP 05.2
133 Brilliant blue FCF 300 mg/kg 05.2
320 Butylated hydroxyanisole (BHA) 200 mg/kg 05.2
321 Butylated hydroxytoluene (BHT) 200 mg/kg 05.2
CAROTENOIDS 100 mg/kg 05.2
CHLOROPHYLLS AND CHLOROPHYLLINS, COPPER COMPLEXES 100 mg/kg 05.2.2
CYCLAMATES 500 mg/kg 05.2
902 Candelilla wax GMP 05.2
150c Caramel III - ammonia caramel 50,000 mg/kg 05.2
150d Caramel IV - sulfite ammonia caramel 50,000 mg/kg 05.2
120 Carmines 300 mg/kg 05.2
903 Carnauba wax 5,000 mg/kg 05.2
160a(ii) beta-Carotenes, vegetable 500 mg/kg 05.2
1503 Castor oil 500 mg/kg 05.2
472e Diacetyltartaric and fatty acid esters of glycerol 10,000 mg/kg 05.2
143 Fast green FCF 100 mg/kg 05.2
163(ii) Grape skin extract 1,700 mg/kg 05.2.2
HYDROXYBENZOATES, PARA- 1,000 mg/kg 05.2
IRON OXIDES 200 mg/kg 05.2
132 Indigotine (Indigo carmine) 300 mg/kg 05.2
905c(i) Microcrystalline wax GMP 05.2
905d Mineral oil, high viscosity 2,000 mg/kg 05.2
905e Mineral oil, medium viscosity 2,000 mg/kg 05.0
961 Neotame 330 mg/kg 05.2
PHOSPHATES 2,200 mg/kg 05.2
POLYSORBATES 1,000 mg/kg 05.2
900a Polydimethylsiloxane 10 mg/kg 05.2
124 Ponceau 4R (Cochineal red A) 300 mg/kg 05.2
310 Propyl gallate 200 mg/kg 05.2
477 Propylene glycol esters of fatty acids 5,000 mg/kg 05.2
RIBOFLAVINS 1,000 mg/kg 05.2
SACCHARINS 500 mg/kg 05.2
SORBATES 1,500 mg/kg 05.2
904 Shellac, bleached GMP 05.2
960 Steviol glycosides 700 mg/kg 05.2
955 Sucralose (Trichlorogalactosucrose) 1,800 mg/kg 05.2
474 Sucroglycerides 5,000 mg/kg 05.2
110 Sunset yellow FCF 300 mg/kg 05.2
319 Tertiary butylhydroquinone (TBHQ) 200 mg/kg 05.2

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
967 Xylitol
415 Xanthan gum
331(iii) Trisodium citrate
CS 97-1981
CS 96-1981
CS 89-1981
332(ii) Tripotassium citrate
333(iii) Tricalcium citrate
380 Triammonium citrate
1518 Triacetin
413 Tragacanth gum
171 Titanium dioxide
957 Thaumatin
417 Tara gum
553(iii) Talc
1405 Starches, enzyme treated
1450 Starch sodium octenyl succinate
1420 Starch acetate
420(ii) Sorbitol syrup
420(i) Sorbitol
514(i) Sodium sulfate
500(iii) Sodium sesquicarbonate
281 Sodium propionate
325 Sodium lactate
524 Sodium hydroxide
514(ii) Sodium hydrogen sulfate
500(ii) Sodium hydrogen carbonate
350(i) Sodium hydrogen DL-malate
576 Sodium gluconate
365 Sodium fumarates
316 Sodium erythorbate (Sodium isoascorbate)
331(i) Sodium dihydrogen citrate
CS 97-1981
CS 96-1981
CS 89-1981
469 Sodium carboxymethyl cellulose, enzymatically hydrolysed (Cellulose gum, enzymatically hydrolyzed)
466 Sodium carboxymethyl cellulose (Cellulose gum)
500(i) Sodium carbonate
301 Sodium ascorbate
401 Sodium alginate
262(i) Sodium acetate
350(ii) Sodium DL-malate
551 Silicon dioxide, amorphous
470(ii) Salts of oleic acid with calcium, potassium and sodium
470(i) Salts of myristic, palmitic and stearic acids with ammonia, calcium, potassium and sodium
1204 Pullulan
1101(i) Protease
280 Propionic acid
944 Propane
407a Processed eucheuma seaweed (PES)
460(ii) Powdered cellulose
515(i) Potassium sulfate
283 Potassium propionate
351(ii) Potassium malate
326 Potassium lactate
525 Potassium hydroxide
515(ii) Potassium hydrogen sulfate
501(ii) Potassium hydrogen carbonate
577 Potassium gluconate
332(i) Potassium dihydrogen citrate
508 Potassium chloride
CS 98-1981
CS 97-1981
CS 88-1981
CS 96-1981
CS 89-1981
501(i) Potassium carbonate
303 Potassium ascorbate
402 Potassium alginate
261 Potassium acetates
632 Potassium 5’-inosinate
1202 Polyvinylpyrrolidone, insoluble
964 Polyglycitol syrup
1200 Polydextroses
1413 Phosphated distarch phosphate
440 Pectins
1101(ii) Papain
1404 Oxidized starch
942 Nitrous oxide
941 Nitrogen
1410 Monostarch phosphate
621 Monosodium L-glutamate
CS 98-1981
CS 97-1981
CS 96-1981
CS 89-1981
622 Monopotassium L-glutamate
624 Monoammonium L-glutamate
471 Mono- and di-glycerides of fatty acids
460(i) Microcrystalline cellulose (Cellulose gel)
465 Methyl ethyl cellulose
461 Methyl cellulose
421 Mannitol
965(ii) Maltitol syrup
965(i) Maltitol
296 Malic acid, DL-
518 Magnesium sulfate
553(i) Magnesium silicate, synthetic
530 Magnesium oxide
329 Magnesium lactate, DL-
504(ii) Magnesium hydroxide carbonate
528 Magnesium hydroxide
580 Magnesium gluconate
625 Magnesium di-L-glutamate
511 Magnesium chloride
504(i) Magnesium carbonate
160d(ii) Lycopene, tomato
160d(i) Lycopene, synthetic
160d(iii) Lycopene, Blakeslea trispora
1104 Lipases
322(i) Lecithin
966 Lactitol
472b Lactic and fatty acid esters of glycerol
270 Lactic acid, L-, D- and DL-
425 Konjac flour
416 Karaya gum
953 Isomalt (Hydrogenated isomaltulose)
630 Inosinic acid, 5'-
1440 Hydroxypropyl starch
464 Hydroxypropyl methyl cellulose
1442 Hydroxypropyl distarch phosphate
463 Hydroxypropyl cellulose
507 Hydrochloric acid
414 Gum arabic (Acacia gum)
412 Guar gum
626 Guanylic acid, 5'-
422 Glycerol
620 Glutamic acid, L(+)-
1102 Glucose oxidase
575 Glucono delta-lactone
418 Gellan gum
297 Fumaric acid
467 Ethyl hydroxyethyl cellulose
462 Ethyl cellulose
968 Erythritol
315 Erythorbic Acid (Isoascorbic acid)
1412 Distarch phosphate
635 Disodium 5'-ribonucleotides
631 Disodium 5'-inosinate
CS 98-1981
CS 97-1981
CS 96-1981
CS 89-1981
627 Disodium 5'-guanylate
CS 98-1981
CS 97-1981
CS 96-1981
CS 89-1981
628 Dipotassium 5'-guanylate
1400 Dextrins, roasted starch
1504(ii) Cyclotetraglucose syrup
1504(i) Cyclotetraglucose
458 Cyclodextrin, gamma-
457 Cyclodextrin, alpha-
424 Curdlan
468 Cross-linked sodium carboxymethyl cellulose (Cross-linked-cellulose gum)
472c Citric and fatty acid esters of glycerol
330 Citric acid
140 Chlorophylls
427 Cassia gum
407 Carrageenan
CS 97-1981
CS 96-1981
410 Carob bean gum
290 Carbon dioxide
1100(vi) Carbohydrase from Bacillus licheniformis
150a Caramel I – plain caramel
516 Calcium sulfate
552 Calcium silicate
282 Calcium propionate
529 Calcium oxide
352(ii) Calcium malate, DL-
327 Calcium lactate
526 Calcium hydroxide
578 Calcium gluconate
623 Calcium di-L-glutamate
509 Calcium chloride
170(i) Calcium carbonate
302 Calcium ascorbate
404 Calcium alginate
263 Calcium acetate
634 Calcium 5'-ribonucleotides
633 Calcium 5'-inosinate
629 Calcium 5'-guanylate
1101(iii) Bromelain
1403 Bleached starch
162 Beet red
300 Ascorbic acid, L-
1100(iii) alpha-Amylase from Bacillus subtilis
1100(ii) alpha-Amylase from Bacillus stearothermophilus
1100(v) alpha-Amylase from Bacillus stearothermophilus expressed in Bacillus subtilis
1100(iv) alpha-Amylase from Bacillus megaterium expressed in Bacillus subtilis
1100(i) alpha-Amylase from Aspergillus oryzae var.
527 Ammonium hydroxide
503(ii) Ammonium hydrogen carbonate
510 Ammonium chloride
503(i) Ammonium carbonate
403 Ammonium alginate
1402 Alkaline treated starch
400 Alginic acid
406 Agar
CS 97-1981
CS 96-1981
1401 Acid-treated starch
1451 Acetylated oxidized starch
1414 Acetylated distarch phosphate
1422 Acetylated distarch adipate
472a Acetic and fatty acid esters of glycerol
260 Acetic acid, glacial

  1. Food Chemistry, H.-D. Belitz & W. Grosch, Springer-Verlag, Heidelberg, 1987, pp. 634-636.

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