GSFA Online

GSFA Notes

Food additive provisions are often accompanied by one or more qualifying notes. The notes identification number appears in the "Comments" field on both "Food Additive Details" and "Food Category Details" pages.

The text of a note may be viewed by either placing the mouse pointer over the icon or clicking on the note identification number. The latter will display the entire list of notes used in the Codex GSFA.

No. Note
1 As adipic acid.
10 As ascorbyl stearate.
100 For use in crystalline products and sugar toppings only.
101 When used in combination with other emulsifiers, total combined use level not to exceed 15 000 mg/kg as specified in the Standard for Chocolate and Chocolate Products (CODEX STAN 87-1981).
102 For use in fat emulsions for baking purposes only.
103 Except for use in special white wines at 400 mg/kg.
104 Except for use in bread and yeast-leavened bakery products: maximum 5 000 mg/kg residue.
105 Except for use in dried gourd strips (Kampyo) at 5 000 mg/kg.
106 Except for use in Dijon mustard at 500 mg/kg.
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.
108 For use on coffee beans only.
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
11 On the flour basis.
110 For use in frozen French fried potatoes only.
111 Except for use in 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.
112 For use in grated cheese only.
113 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).
114 Excluding cocoa powder.
115 For use in pineapple juice only.
116 For use in doughs only.
117 Except for use in loganiza (fresh, uncured sausage) at 1 000 mg/kg.
118 Except for use in tocino (fresh, cured sausage) at 1 000 mg/kg.
119 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).
12 As a result of carryover from flavouring substances.
120 Except for use in caviar at 2 500 mg/kg.
121 Except for use in fermented fish products at 1 000 mg/kg.
122 Subject to national legislation of the importing country.
123 Except for use in beverages with pH greater than 3.5 at 1 000 mg/kg.
124 For use in products containing less than 7% ethanol only.
125 For use in a mixture with vegetable oil only, as a release agent for baking pans.
126 For use in releasing dough in dividing or baking only.
127 On the served to the consumer basis.
128 Tartaric acid (INS 334) only.
129 For use as an acidity regulator in grape juice only.
13 As benzoic acid.
130 Singly or in combination: butylated hydroxyanisole (INS 320), butylated hydroxytoluene (INS 321), tertiary butylated hydroquinone (INS 319), and propyl gallate (INS 310).
131 For use as a flavour carrier only.
132 Except for use in semi-frozen beverages at 130 mg/kg on a dried basis.
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.
134 Except for use in cereal-based puddings at 500 mg/kg.
135 Except for use in dried apricots at 2 000 mg/kg, bleached raisins at 1 500 mg/kg, desiccated coconut at 200 mg/kg and coconut from which oil has been partially extracted at 50 mg/kg.
136 For use to prevent browning of certain light coloured vegetables only.
137 Except for use in frozen avocado at 300 mg/kg.
138 For use in energy-reduced products only.
139 For use in mollusks, crustaceans, and echinoderms only.
14 For use in hydrolyzed protein liquid formula only.
140 Except for use in canned abalone (PAUA) at 1 000 mg/kg.
141 For use in white chocolate only.
142 Excluding coffee and tea.
143 For use in fruit juice-based drinks and dry ginger ale only.
144 For use in sweet and sour products only.
145 For use in energy reduced or no added sugar products only.
146 Beta-carotene (synthetic) (INS 160a(i)) only.
147 Excluding whey powders for infant food.
148 Except for use in microsweets and breath freshening mints at 10 000 mg/kg.
149 Except for use in fish roe at 100 mg/kg.
15 On the fat or oil basis.
150 For use in soy-based formula only.
151 Except for use in hydrolyzed protein and/or amino acid-based formula at 1 000 mg/kg.
152 For use in frying only.
153 For use in instant noodles only.
154 For use in coconut milk only.
155 For use in frozen, sliced apples only.
156 Except for use in microsweets and breath freshening mints at 2 500 mg/kg.
157 Except for use in microsweets and breath freshening mints at 2 000 mg/kg.
158 Except for use in microsweets and breath freshening mints at 1 000 mg/kg.
159 For use in pancake syrup and maple syrup only.
16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.
160 For use in ready-to-drink products and pre-mixes for ready-to-drink products only.
161 Subject to national legislation of the importing country aimed, in particular, at consistency with Section 3.2 of the Preamble.
162 For use in dehydrated products and salami-type products only.
163 Except for use in microsweets and breath freshening mints at 3 000 mg/kg.
164 Except for use in microsweets and breath freshening mints at 30 000 mg/kg.
165 For use in products for special nutritional use only.
166 For use in milk-based sandwich spreads only.
167 For use in dehydrated products only.
168 Quillaia extract type 1 (INS 999(i)) only.
169 For use in fat-based sandwich spreads only.
17 As cyclamic acid.
170 Excluding products conforming to the Standard for Fermented Milks (CODEX STAN 243-2003).
171 Excluding anhydrous milkfat.
172 Except for use in fruit sauces, fruit toppings, coconut cream, coconut milk and "fruit bars" at 50 mg/kg.
173 Excluding instant noodles containing vegetables and eggs.
174 Singly or in combination: sodium aluminosilicate (INS 554), calcium aluminium silicate (INS 556), and aluminium silicate (INS 559).
175 Except for use in jelly-type fruit-based desserts at 200 mg/kg.
176 For use in canned liquid coffee only.
177 For non-standardized food and minced fish flesh and breaded or batter coatings conforming to the Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets -Breaded or in Batter (CODEX STAN 166-1989).
178 As carminic acid.
179 For use in restoring the natural colour lost in processing only.
18 As added level; residue not detected in ready-to-eat food.
180 Singly or in combination: butylated hydroxyanisole (BHA, INS 320) and butylated hydroxytoluene (BHT, INS 321).
181 As anthocyanin.
182 Excluding coconut milk.
183 Products conforming to the Standard for Chocolate and Chocolate Products (CODEX STAN 87-1981) may only use colours for surface decoration.
184 For use in nutrient coated rice grain premixes only.
185 As norbixin.
186 For use in flours with additives only.
187 Ascorbyl palmitate (INS 304) only.
188 If used in combination with aspartame-acesulfame salt (INS 962), the combined maximum use level, expressed as acesulfame potassium, should not exceed this level.
189 Excluding rolled oats.
19 For use in cocoa fat only.
190 Except for use in fermented milk drinks at 500 mg/kg.
191 If used in combination with aspartame-acesulfame salt (INS 962), the combined maximum use level, expressed as aspartame, should not exceed this level.
192 For use in liquid products only.
193 For use in crustacean and fish pastes only.
194 For use in instant noodles conforming to the Standard for Instant Noodles (CODEX STAN 249-2006) only.
195 Singly or in combination: butylated hydroxyanisole (BHA, INS 320), butylated hydroxytoluene (BHT, INS 321) and tertiary butylhydroquinone (TBHQ, INS 319).
196 Singly or in combination: butylated hydroxyanisole (BHA, INS 320), butylated hydroxytoluene (BHT, INS 321) and propyl gallate (INS 310).
197 Singly or in combination: butylated hydroxytoluene (BHT, INS 321) and propyl gallate (INS 310).
198 For use in solid products (e.g., energy, meal replacement or fortified bars) only.
199 Except for use in microsweets and breath freshening mints at 6 000 mg/kg as steviol equivalents.
2 On the dry ingredient, dry weight, dry mix or concentrate basis.
20 Singly or in combination with other stabilizers, thickeners and/or gums.
200 Except for use in Japanese style 'lachs ham' of pork loin (cured and non-heat-treated) at 120 mg/kg as steviol equivalents
201 For use in flavoured products only.
202 For use in brine used in the production of sausage only.
203 For use in chewable supplements only.
204 Except for use in longan and lichee at 50 mg/kg.
205 Except for use to prevent browning of certain light colored vegetables at 50 mg/kg.
206 Except for use as a bleaching agent in products conforming to the Standard for Aqueous Coconut Products (CODEX STAN 240-2003) at 30 mg/kg.
207 Except for use in soybean sauce intended for further processing at 50 000 mg/kg.
208 For use in dried and dehydrated products only.
209 Excluding products conforming to the Standard for Blend of Skimmed Milk and Vegetable Fat in Powdered Form (CODEX STAN 251-2006).
21 As anhydrous calcium disodium ethylenediaminetetraacetate.
210 For non-standardized food and fish filets and minced fish flesh conforming to the standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets - Breaded or in Batter (CODEX STAN 166-1989).
211 For use in noodles only.
212 Except for use in products conforming to the Standard for Bouillon and Consommés (CODEX STAN 117-1981) at 3 000 mg/kg.
213 For use in liquid products containing high intensity sweeteners only.
214 Excluding products conforming to the Standard for Dairy Fat Spreads (CODEX STAN 253-2006).
215 Excluding products conforming to the Standard for Fat Spreads and Blended Spreads (CODEX STAN 256-2007).
216 For use in maize-based products only.
217 Except for use in toppings at 300 mg/kg.
218 Only sulfites can be used as preservatives and antioxidants in the products covered by the Standard for Desiccated Coconut (CODEX STAN 177-1991).
219 Except for use in non-alcoholic aniseed-based, coconut-based, and almond-based drinks at 5 000 mg/kg.
22 For use in smoked fish products only.
220 For use in flavoured products heat treated after fermentation only.
221 For use in potato dough and pre-fried potato slices only.
222 For use in collagen-based casings with a water activity greater than 0.6 only.
223 Except for use in products containing added fruits, vegetables, or meats at 3 000 mg/kg.
224 Excluding aromatized beer.
225 Except for use in self-raising flour at 12,000 mg/kg.
226 Except for use as a meat tenderizer at 35,000 mg/kg.
227 For use in sterilized and UHT treated milks only.
228 Except for use to stabilize higher protein liquid whey used for further processing into whey protein concentrates at 1 320 mg/kg.
229 For use as a flour treatment agent, raising agent or leavening agent only.
23 As iron.
230 For use as an acidity regulator only.
231 For use in flavoured fermented milks and flavoured fermented milks heat treated after fermentation only.
232 For use in vegetable fats conforming to the Standard for Edible Fats and Oils Not Covered by Individual Standards (CODEX STAN 19-1981) only.
233 As nisin.
234 For use as a stabilizer or thickener only.
235 For use in reconstituted and recombined products only.
236 Excluding products conforming to the Standard for Cream and Prepared Creams (reconstituted cream, recombined cream, prepackaged liquid cream) (CODEX STAN 288-1976).
237 Excluding products conforming to the Standard for Processed Cereal-Based Foods for Infants and Young Children (CODEX STAN 74-1981).
238 Except for use in products corresponding to the Standard for Processed Cereal-Based Foods for Infants and Young Children (CODEX STAN 74-1981) at GMP.
239 Excluding products conforming to the Standard for Canned Baby Foods (CODEX STAN 73-1981).
24 As anhydrous sodium ferrocyanide.
240 The use level is within the limit for sodium listed in the Standard for Canned Baby Foods (CODEX STAN 73-1981).
241 For use in surimi products only.
242 For use as an antioxidant only.
243 For use in products conforming to the Standard for Processed Cereal-based Foods for Infants and Young Children (CODEX STAN 74-1981) only, as a raising agent.
244 For use in biscuit dough only.
245 For use in pickled vegetables only.
246 Singly or in combination: aluminium ammonium sulfate (INS 523) and sodium aluminium phosphates (acidic and basic; (INS 541(i),(ii)).
247 For use in kuzukiri and harusame only.
248 For use as a raising agent only.
249 For use as a raising agent in mixes for steamed breads and buns only.
25 For use at GMP in full fat soy flour only.
250 For use in boiled mollusks and tsukudani only.
251 For use in processed American cheese only.
252 For use in self-rising flour and self-rising corn meal only.
253 For use in dry mix hot chocolate only.
254 For use in salt applied to dry salted cheeses during manufacturing only.
255 Except for use in seasonings applied to foods in food category 15.1 at 1 700 mg/kg.
256 For use in noodles, gluten-free pasta and pasta intended for hypoproteic diets only.
257 For use in shrimps and prawns only.
258 Excluding maple syrup.
259 Singly or in combination: sodium aluminosilicate (INS 554) and calcium aluminium silicate (INS 556).
26 As steviol equivalents.
260 For use in powdered beverage whiteners only.
261 For use in heat-treated buttermilk only.
262 For use in edible fungi and fungus products only.
263 Except for use in pickled fungi at 20 000 mg/kg.
264 Except for use in sterilized fungi at 5 000 mg/kg: citric acid (INS 330) and lactic acid (INS 270), singly or in combination.
265 For use in quick frozen French fried potatoes only, as a sequestrant.
266 Excluding salted Atlantic herring and sprat.
267 Excluding products conforming to the Standard for Salted Fish and Dried Salted Fish of the Gadidae Family of Fishes (CODEX STAN 167-1989), the Standard for Dried Shark Fins (CODEX STAN 189-1993), the Standard for Crackers from Marine and Freshwater Fish, Crustaceans and Molluscan Shellfish (CODEX STAN 222-2001), and the Standard for Boiled Dried Salted Anchovies (CODEX STAN 236-2003).
268 Singly or in combination: INS 471, 472a, 472b and 472c in products conforming to the Standard for Processed Cereal-Based Foods for Infants and Young Children (CODEX STAN 74-1981).
269 Singly or in combination with other modified starches used as thickeners in products conforming to the Standard for Processed Cereal-Based Foods for Infants and Young Children (CODEX STAN 74-1981).
27 As para-hydroxybenzoic acid.
270 For use at 60 000 mg/kg, singly or in combination with other starch thickeners In products conforming to the Standard for Canned Baby Foods (CODEX STAN 73-1981).
271 For use in products conforming to the Standard for Canned Baby Foods (CODEX STAN 73-1981).
272 Singly or in combination: INS 410, 412, 414, 415 and 440 at 20 000 mg/kg in gluten-free cereal based foods, and 10 000 mg/kg in other products conforming to the Standard for Processed Cereal-Based Foods for Infants and Young Children (CODEX STAN 74-1981).
273 Singly or in combination: INS 410, 412, 414, 415 and 440 except for use at 20 000 mg/kg in gluten-free cereal based foods in products conforming to the Standard for Processed Cereal-Based Foods for Infants and Young Children (CODEX STAN 74-1981).
274 For use at 15 000 mg/kg in products conforming to the Standard for Processed Cereal-Based Foods for Infants and Young Children (CODEX STAN 74-1981).
275 For use at 1 500 mg/kg In products conforming to the Standard for Canned Baby Foods (CODEX STAN 73-1981).
276 Singly or in combination with other modified starches used as thickeners In products conforming to the Standard for Canned Baby Foods (CODEX STAN 73-1981).
277 Excluding virgin and cold pressed oils and products conforming to the standard for Olive Oils and Olive Pomace Oils (CODEX STAN 33-1981).
278 For use in whipped cream and cream packed under pressure only.
279 Except for products conforming to the standard for Edible Fungi and Fungus Products (CODEX STAN 38-1981).
28 Except for use in wheat flour conforming to the standard for Wheat Flour (CODEX STAN 152-1985) at 2 000 mg/kg.
280 For use in pickled radish only.
281 For use in fresh minced meat which contains other ingredients apart from comminuted meat only.
282 Only non-amidated pectins may be used in the Standard for Canned Baby Foods (CODEX STAN 73-1981).
283 For use in canned fruit-based baby foods conforming to the Standard for Canned Baby Foods (CODEX STAN 73-1981) only.
284 Singly or in combination: INS 1412, 1413, 1414 and 1440 in products conforming to the Standard for Infant Formula and Formulas for Special Medical Purposes Intended for Infants (CODEX STAN 72-1981).
285 Singly or in combination: INS 1412, 1413, 1414 and 1422 in products conforming to the Standard for Follow-Up Formula (CODEX STAN 156-1987).
286 For use in products conforming to the Standard for Luncheon Meat (CODEX STAN 89-1981) and the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981).
287 Except for use in products conforming to the Standard for Corned Beef (CODEX STAN 88-1981) at 30 mg/kg as residual NO2 ion.
288 For use in products conforming to the Standard for Cooked Cured Ham (CODEX STAN 96-1981) and Cooked Cured Pork Shoulder (CODEX STAN 97-1981).
289 For use of sodium dihydrogen phosphate (INS 339(i)), disodium hydrogen phosphate (INS 339(ii)), trisodium phosphate (INS 339(iii)), potassium dihydrogen phosphate (INS 340(i)), dipotassium hydrogen phosphate (INS 340(ii)), tripotassium phosphate (INS 340(iii)), calcium dihydrogen phosphate (INS 341(i)), calcium hydrogen phosphate (INS 341(ii)), tricalcium phosphate (INS 341(iii), disodium diphosphate (INS 450(i)), trisodium diphosphate (INS 450(ii)), tetrasodium diphosphate (INS 450(iii)), tetrapotassium diphosphate (INS 450(v)), calcium dihydrogen diphosphate (INS 450(vii)), pentasodium triphosphate (INS 451(i)), pentapotassium triphosphate (INS 451(ii)), sodium polyphosphate (INS 452(i)), potassium polyphosphate (INS 452(ii)), sodium calcium polyphosphate (INS 452(iii)), calcium polyphosphate (INS 452(iv)), ammonium polyphosphate (INS 452(v)), and bone phosphate (INS 542) as humectants in products conforming to the Standard for Cooked Cured Ham (CODEX STAN 96-1981) and Cooked Cured Pork Shoulder (CODEX STAN 97-1981). The total amount of phosphates (naturally present and added) shall not exceed 3 520 mg/kg as phosphorus.
29 For non-standardized food only.
290 For use in products conforming to the Standard for Luncheon Meat (CODEX STAN 89-1981) and Cooked Cured Chopped Meat (CODEX STAN 98-1981) at 15 mg/kg to replace loss of colour in product with binders only.
291 Except for use of beta-apo-8'-carotenal (INS 160e) and beta-apo-8'-carotenoic acid, methyl or ethyl ester (INS 160f) at 35 mg/kg.
292 Except for use in hydrolyzed protein and/or amino acid-based formula at 25 000 mg/kg.
293 On the saponin basis.
294 Except for use in liquid products at 600 mg/kg as steviol equivalents.
295 For use in products conforming to the Standard for Canned Baby Foods (CODEX STAN 73-1981) only, as an acidity regulator.
296 Except for use in perilla in brine at 780 mg/kg.
297 The level in the ready-to-eat food shall not exceed 200 mg/kg on the anhydrous basis.
298 For use in provolone cheese only.
299 For use at 400 mg/kg as phosphorous singly or in combination in breaded or batter coating in accordance with Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets – Breaded or in Batter (CODEX STAN 166-1989).
3 For use in surface treatment only.
30 As residual NO3 ion.
300 For use in salted squid only.
301 Interim maximum level.
302 For use of sodium dihydrogen phosphate (INS 339(i)), disodium hydrogen phosphate (INS 339(ii), trisodium phosphate (INS 339(iii)), potassium dihydrogen phosphate (INS 340(i)), dipotassium hydrogen phosphate (INS 340(ii)), tripotassium phosphate (INS 340(iii)), calcium dihydrogen phosphate (341(i)), calcium hydrogen phosphate (INS 341(ii)), tricalcium phosphate (INS 341(iii)), disodium diphosphate (INS 450(i)), trisodium diphosphate (INS 450(ii)), tetrasodium diphosphate (INS 450(iii)), tetrapotassium diphosphate (INS 450(v)), calcium dihydrogen diphosphate (INS 450(vii)), pentasodium triphosphate (INS 451(i)), pentapotassium triphosphate (INS 451(ii)), sodium polyphosphate (INS 452(i)), potassium polyphosphate (INS 452(ii)), sodium calcium polyphosphate (INS 452(iii)), calcium polyphosphate (INS 452(iv)), ammonium polyphosphate (INS 452(v)), and bone phosphate (INS 542) as humectants in products conforming to the Standard for Luncheon Meat (CODEX STAN 89-1981) and Cooked Cured Chopped Meat (CODEX STAN 98-1981) at 1320 mg/kg as phosphorous. The total amount of phosphates (naturally present and added) shall not exceed 3520 mg/kg as phosphorous.
303 For use as a pH stabilizer in soured cream butter only.
31 On the mash used basis.
32 As residual NO2 ion.
33 As phosphorus.
34 On the anhydrous basis.
35 For use in cloudy juices only.
36 On the residual level basis.
37 For non-standardized food and food conforming to the standard for Quick Frozen Blocks of Fish Fillets, Minced Fish Flesh and Mixtures of Fillets and Minced Fish Flesh (CODEX STAN 165-1989).
38 On the creaming mixture basis.
39 For use in products containing butter or other fats and oils only.
4 For use in decoration, stamping, marking or branding the product only.
40 Pentasodium triphosphate (INS 451(i)) only, to enhance the effectiveness of benzoates and sorbates.
41 For use in breading or batter coatings only.
42 As sorbic acid.
43 As tin.
44 As residual SO2.
45 As tartaric acid.
46 As thiodipropionic acid.
47 On the dry egg yolk weight basis.
48 For use in olives only.
49 For use on citrus fruits only.
5 Excluding products conforming to the Standard for Jams, Jellies and Marmalades (CODEX STAN 296-2009).
50 For use in fish roe only.
51 For use in herbs only.
52 Excluding chocolate milk.
53 For use in coatings only.
54 For use in cocktail cherries and candied cherries only.
55 Within the limits for sodium, calcium, and potassium specified in the Standard for Infant Formula and Formula for Special Dietary Purposes Intended for Infants (CODEX STAN 72-1981): singly or in combination with other sodium, calcium, and/or potassium salts.
56 Excluding products where starch is present.
57 GMP is 1 part benzoyl peroxide and not more than 6 parts of the subject additive by weight.
58 As calcium.
59 For use as a packaging gas only.
6 As aluminium.
60 Except for use as a carbonating agent: the CO2 in the finished wine shall not exceed 39.2 mg/kg.
61 For use in minced fish only.
62 As copper.
63 For non-standardized food and breaded or batter coatings in food conforming to the standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets - Breaded or in Batter (CODEX STAN 166-1989).
64 For use in dry beans only.
65 As a result of carryover from nutrient preparations.
66 As formaldehyde.
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.
68 For use in products with no added sugar only.
69 For use as a carbonating agent only.
7 For use in coffee substitutes only.
70 As the acid.
71 Calcium, potassium and sodium salts only.
72 On the ready-to-eat basis.
73 Excluding whole fish.
74 Excluding liquid whey and whey products used as ingredients in infant formula.
75 For use in milk powder for vending machines only.
76 For use in potatoes only.
77 For special nutritional uses only.
78 Except for use in pickling and balsamic vinegars at 50 000 mg/kg.
79 For use on nuts only.
8 As bixin.
80 Equivalent to 2 mg/dm2 surface application to a maximum depth of 5 mm.
81 Equivalent to 1 mg/dm2 surface application to a maximum depth of 5 mm.
82 Except for use in shrimp (Crangon crangon and Crangon vulgaris) at 6 000 mg/kg.
83 L(+)-form only.
84 For use in products for infants over 1 year of age only.
85 Use level in sausage casings; residue in sausage prepared with such casings should not exceed 100 mg/kg.
86 For use in whipped dessert toppings other than cream only.
87 On the treatment level basis.
88 As a result of carryover from the ingredient.
89 For use in sandwich spreads only.
9 Except for use in ready-to-drink coffee products at 10 000 mg/kg.
90 For use in milk-sucrose mixtures used in the finished product only.
91 Singly or in combination: Benzoates and sorbates.
92 Excluding tomato-based sauces.
93 Excluding natural wine produced from Vitis vinifera grapes.
94 For use in loganiza (fresh, uncured sausage) only.
95 For use in surimi and fish roe products only.
96 On the dried weight basis of the high intensity sweetener.
97 On the final cocoa and chocolate product basis.
98 For use in dust control only.
99 For use in fish fillets and minced fish only.
XS88 Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981).
XS89 Excluding products conforming to Standard for Luncheon Meat (CODEX STAN 89-1981).
XS96 Excluding products conforming to the Standard for Cooked Cured Ham (CODEX STAN 96-1981).
XS97 Excluding products conforming to the Standard for Cooked Cured Pork Shoulder (CODEX STAN 97-1981).
XS98 Excluding products conforming to the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981).

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