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1 |
As adipic acid |
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2 |
On dry ingredient, dry weight, dry mix or concentrate basis. |
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3 |
Surface treatment. |
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4 |
For decoration, stamping, marking or branding the product. |
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5 |
Used in raw materials for manufacture of the finished food. |
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6 |
As aluminium. |
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7 |
Use level not in finished food. |
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8 |
As bixin. |
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9 |
As total bixin or norbixin. |
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10 |
As ascorbyl stearate. |
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11 |
Flour basis. |
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12 |
Carryover from flavouring substances. |
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13 |
As benzoic acid. |
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14 |
For use in hydrolyzed protein liquid formula only. |
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15 |
Fat or oil basis. |
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16 |
For use in glaze, coatings or decorations for fruit, vegetables, meat or fish. |
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17 |
As cyclamic acid. |
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18 |
Added level; residue not detected in ready-to-eat food. |
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19 |
Used in cocoa fat; use level on ready-to-eat basis. |
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20 |
On total amount of stabilizers, thickeners and/or gums. |
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21 |
As anhydrous calcium disodium ethylenediaminetetraacetate. |
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22 |
For use in smoked fish products only. |
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23 |
As iron. |
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24 |
As anhydrous sodium ferrocyanide. |
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25 |
As formic acid. |
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26 |
For use in baking powder only. |
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27 |
As para-hydroxybenzoic acid. |
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28 |
ADI conversion: if a typical preparation contains 0.025 μg/U, then the ADI of 33 000 U/kg bw becomes: [(33 000 U/kg bw) x (0.025 μg/U) x (1 mg/1 000 μg)] = 0.825 mg/kg bw |
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29 |
Reporting basis not specified. |
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30 |
As residual NO3 ion. |
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31 |
Of the mash used. |
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32 |
As residual NO2 ion. |
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33 |
As phosphorus. |
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34 |
Anhydrous basis. |
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35 |
For use in cloudy juices only. |
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36 |
Residual level. |
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37 |
As weight of nonfat milk solids. |
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38 |
Level in creaming mixture. |
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39 |
Only when product contains butter or other fats and oils. |
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40 |
INS 451i (pentasodium triphosphate) only, to enhance the effectiveness of benzoates and sorbates. |
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41 |
Use in breading or batter coatings only. |
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42 |
As sorbic acid. |
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43 |
As tin. |
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44 |
As residual SO2. |
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45 |
As tartaric acid. |
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46 |
As thiodipropionic acid. |
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47 |
On egg yolk weight, dry basis. |
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48 |
For olives only. |
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49 |
For use on citrus fruits only. |
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50 |
For use in fish roe only. |
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51 |
For use in herbs only. |
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52 |
Excluding chocolate milk. |
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53 |
For use in coatings only. |
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54 |
For use in cocktail cherries and candied cherries only. |
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55 |
Singly or in combination, within the limits for sodium, calcium, and potassium specified in the commodity standard. |
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56 |
Provided starch is not present. |
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57 |
GMP is 1 part benzoyl peroxide and not more than 6 parts of the subject additive by weight. |
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58 |
As calcium. |
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59 |
Use as packaging gas. |
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60 |
If used as a carbonating agent, the CO2 in the finished wine shall not exceed 39.2 mg/kg. |
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61 |
For use in minced fish only. |
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62 |
As copper. |
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63 |
On amount of dairy ingredients. |
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64 |
Level added to dry beans; 200 mg/kg in ready-to-eat food, anhydrous basis. |
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65 |
Carryover from nutrient preparations. |
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66 |
As formaldehyde. For use in provolone cheese only. |
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67 |
Except for use in liquid egg whites at 8 800 mg/kg as phosphorus, and in liquid whole eggs at 14 700 mg/kg as phosphorus. |
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68 |
For use in products with no added sugar only. |
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69 |
Use as carbonating agent. |
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70 |
As the acid. |
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71 |
Calcium, potassium and sodium salts only. |
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72 |
Ready-to-eat basis. |
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73 |
Except whole fish. |
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74 |
Excluding liquid whey and whey products used as ingredients in infant formula. |
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75 |
Use in milk powder for vending machines only. |
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76 |
Use in potatoes only. |
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77 |
For special nutritional uses only. |
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78 |
For use in tocino (fresh, cured sausage) only. |
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79 |
For use on nuts only. |
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80 |
Equivalent to 2 mg/dm2 surface application to a maximum depth of 5 mm. |
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81 |
Equivalent to 1 mg/dm2 surface application to a maximum depth of 5 mm. |
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82 |
For use in shrimp; 6 000 mg/kg for Crangon crangon and Crangon vulgaris. |
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83 |
L(+)-form only. |
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84 |
For infants over 1 year of age only. |
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85 |
Use level in sausage casings; residue in sausage prepared with such casings should not exceed 100 mg/kg. |
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86 |
Use in whipped dessert toppings other than cream only. |
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87 |
Treatment level. |
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88 |
Carryover from the ingredient. |
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89 |
Except for use in dried tangle (KONBU) at 150 mg/kg. |
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90 |
For use in milk-sucrose mixtures used in the finished product. |
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91 |
Benzoates and sorbates, singly or in combination. |
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92 |
Excluding tomato-based sauces. |
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93 |
Except natural wine produced from Vitis vinifera grapes. |
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94 |
For use in loganiza (fresh, uncured sausage) only. |
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95 |
For use in surimi and fish roe products only. |
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96 |
On a dried weight basis of the high intensity sweetener. |
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97 |
In the finished product/final cocoa and chocolate products. |
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98 |
For dust control. |
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99 |
For use in fish fillets and minced fish only. |
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100 |
For use as a dispersing agent in dill oil used in the final food. |
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101 |
Use level singly, not to exceed 15 000 mg/kg in combination. |
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102 |
For use in fat emulsions for baking purposes only. |
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103 |
Except for use in special white wines at 400 mg/kg. |
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104 |
Maximum 5 000 mg/kg residue in bread and yeast-leavened bakery products. |
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105 |
Except for use in dried gourd strips (KAMPYO) at 5 000 mg/kg. |
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106 |
Except for use in Dijon mustard at 500 mg/kg. |
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107 |
Except for use of sodium ferrocyanide (INS 535) and potassium ferrocyanide (INS 536) in food-grade dendridic salt at 29 mg/kg as anhydrous sodium ferrocyanide. |
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108 |
For use on coffee beans only. |
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109 |
Use level reported as 25 lbs/1 000 gal x (0.45 kg/lb) x (1 gal/3.75 L) x (1 L/kg) x (10E6 mg/kg) = 3 000 mg/kg |
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110 |
For use in frozen French fried potatoes only. |
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111 |
Excluding dried glucose syrup used in the manufacture of sugar confectionery at 150 mg/kg and glucose syrup used in the manufacture of sugar confectionery at 400 mg/kg. |
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112 |
For use in grated cheese only. |
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113 |
Use level reported as acesulfame potassium equivalents (the reported maximum level can be converted to an aspartame-acesulfame salt basis by dividing by 0.44). Combined use of aspartame-acesulfame salt with individual acesulfame potassium or aspartame should not exceed the individual maximum levels for acesulfame potassium or aspartame (the reported maximum level can be converted to aspartame equivalents by dividing by 0.68). |
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114 |
Excluding cocoa powder. |
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115 |
For use in pineapple juice only. |
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116 |
For use in doughs only. |
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117 |
Except for use in loganiza (fresh, uncured sausage) at 1 000 mg/kg. |
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118 |
Except for use in tocino (fresh, cured sausage) at 1 000 mg/kg. |
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119 |
Use level reported as aspartame equivalents (the reported maximum level can be converted to an aspartame-acesulfame salt basis by dividing by 0.64). Combined use of aspartame-acesulfame salt with individual aspartame or acesulfame potassium should not exceed the individual maximum levels for aspartame or acesulfame potassium (the reported maximum level can be converted to acesulfame potassium equivalents by multiplying by 0.68). |
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120 |
Except for use in caviar at 2 500 mg/kg. |
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121 |
Excluding fermented fish products at 1 000 mg/kg. |
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122 |
Subject to national legislation of the importing country. |
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123 |
1000 mg/kg for beverages with pH greater than 3.5. |
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124 |
Only for products containing less than 7% ethanol. |
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125 |
For use as a release agent for baking pans in a mixture with vegetable oil. |
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126 |
For releasing dough in dividing or baking only. |
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127 |
As served to the consumer. |
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128 |
INS 334 (tartaric acid) only. |
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129 |
For use as an acidity regulator in grape juice. |
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130 |
Singly or in combination: butylated hydroxyanisole (INS 320), butylated hydroxytoluene (INS 321), tertiary butylated hydroquinone (INS 319), and propyl gallate (INS 310). |
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131 |
As a result of use as a flavour carrier. |
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132 |
Except for use at 130 mg/kg (dried basis) in semi-frozen beverages. |
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133 |
Any combination of butylated hydroxyanisole (INS 320), butylated hydroxytoluene (INS 321), and propyl gallate (INS 310) at 200 mg/kg, provided that single use limits are not exceeded. |
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134 |
Except for use in cereal-based puddings at 500 mg/kg. |
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135 |
Except for use in dried apricots at 2 000 mg/kg, bleached raisins at 1 500 mg/kg, and dessicated coconut at 50 mg/kg. |
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136 |
For use in white vegetables only. |
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137 |
Except for use in frozen avocado at 300 mg/kg. |
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138 |
For use in energy-reduced products only. |
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139 |
For use in mollusks, crustaceans, and echinoderms only. |
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140 |
Except for use in canned abalone (PAUA) at 1 000 mg/kg. |
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141 |
For use in white chocolate only. |
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142 |
Excluding coffee and tea. |
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143 |
For use in fruit juice-based drinks and dry ginger ale only. |
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144 |
For use in sweet and sour products only. |
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145 |
Products are energy reduced or with no added sugar. |
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146 |
Use level for beta-carotene (synthetic) (INS 160ai); 35 mg/kg for beta-apo-8'-carotenal (INS 160e) and beta-apo-8'-carotenoic acid, methyl or ethyl ester (INS 160f). |
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147 |
Excluding whey powders for infant food. |
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148 |
For use in microsweets and breath freshening mints at 10 000 mg/kg |
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149 |
Except for use in fish roe at 100 mg/kg. |
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150 |
Use level for soy-based formula; 25 000 mg/kg for hydrolyzed protein and/or amino acid-based formula. |
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151 |
Use level for soy-based formula; 1 000 mg/kg for hydrolyzed protein and/or amino acid-based formula. |
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152 |
For frying purposes only. |
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153 |
For use in instant noodles only. |
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154 |
For use in coconut milk only. |
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155 |
For use in frozen, sliced apples only. |
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156 |
For use in microsweets and breath freshening mints at 2 500 mg/kg. |
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157 |
For use in microsweets and breath freshening mints at 2 000 mg/kg. |
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158 |
For use in microsweets and breath freshening mints at 1 000 mg/kg. |
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159 |
For use in pancake syrup and maple syrup only. |
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160 |
For use in ready-to-drink products and pre-mixes for ready-to-drink products only. |
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161 |
Subject to national legislation of the importing country aimed, in particular, at consistency with Section 3.2 of the Preamble. |
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162 |
For use in dehydrated products and salami-type products only. |
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163 |
For use in microsweets and breath freshening mints at 3 000 mg/kg. |
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164 |
For use in microsweets and breath freshening mints at 30 000 mg/kg. |
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165 |
For use in products for special nutritional use only. |
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166 |
For milk-based sandwich spreads only. |
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167 |
For dehydrated products only. |
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168 |
Quillaia extract type 1 (INS 999(i)) only. Acceptable maximum use level is expressed on saponin basis. |
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169 |
For use in fat-based sandwich spreads only. |
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170 |
Acceptable maximum level based on combined state of total sulfites. This is equivalent to 70 mg/kg in the free state. |
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171 |
Excluding anhydrous milkfat. |
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172 |
Except for use in fruit sauces, fruit toppings, coconut cream, coconut milk and "fruit bars" at 50 mg/kg. |
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173 |
Except for use in cereal-based puddings at 1000 mg/kg. |
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174 |
Singly or in combination: sodium aluminium silicate (INS 554), calcium aluminium silicate (INS 556), and aluminium silicate (INS 559). |
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175 |
Except for use in jelly-type fruit-based desserts at 200 mg/kg. |
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176 |
For use in canned liquid coffee only. |
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177 |
For use in sliced, cut, shredded, or grated cheese only. |
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178 |
Expressed as carminic acid. |
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179 |
For use in surface treatment of sausages. |
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180 |
Expressed as beta-carotene. |
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181 |
Expressed as anthocyanin. |
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182 |
Except for use in coconut milk. |
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183 |
Products conforming to the Standard for chocolate and chocolate products [CODEX STAN 87 - 1981] may only use colours for surface decoration. |
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184 |
For use in nutrient coated rice grain premixes only. |
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185 |
As norbixin. |
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186 |
For use in flours with additives only. |
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187 |
Aascorbyl palmitate (INS 304) only. |
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188 |
Not to exceed the maximum use level for acesulfame potassium (INS 950) singly or in combination with aspartame-acesulfame salt (INS 962). |
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189 |
Excluding rolled oats. |
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190 |
Except for use in fermented milk drinks at 500 mg/kg. |
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191 |
Not to exceed the maximum use level for aspartame (INS 951) singly or in combination with aspartame-acesulfame salt (INS 962). |
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301 |
Interim maximum level. |
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