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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
301 Interim maximum level.
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).
266 Not for use in salted Atlantic herring and sprat.
265 For use in quick frozen French fried potatoes as a sequestrant.
264 Citric acid (INS 330) and Lactic acid (INS 270) 5,000 mg/kg singly or in combination in sterilized fungi.
263 20,000 mg/kg in pickled fungi.
262 For use in edible fungi and fungus products.
261 For use in heat-treated buttermilk only.
260 For use in powdered beverage whiteners only.
259 Singly or in combination: sodium aluminosilicate (INS 554) and calcium aluminium silicate (INS 556).
258 Except for use in maple syrup.
257 For use in shrimps and prawns only.
256 For use in noodles, gluten-free pasta and pasta intended for hypoproteic diets only.
255 For use at 1,700 mg/kg in seasonings applied to foods in food category 15.1.
254 For use in salt applied to dry salted cheeses during manufacturing only.
253 For use in dry mix hot chocolate only.
252 For use in self-rising flour and self-rising corn meal only.
251 For use in processed American cheese only.
250 For use in boiled mollusks and tsukudani only.
249 For use as a raising agent in mixes for steamed breads and buns.
248 For use as a raising agent.
247 For use in kuzukiri and harusame only.
246 Singly or in combination: aluminium ammonium sulphate (INS 523) and sodium aluminium phosphates (acidic and basic; (INS 541(i),(ii)).
245 For use in pickled vegetables, except for use in perilla in brine at 780 mg/kg.
244 For use in biscuit dough.
243 For use as a raising agent in products conforming to the Standard for Processed Cereal-based Foods for Infants and Young Children (CODEX STAN 74-1981) and as an acidity regulator in products conforming to the Standard for Canned Baby Foods (CODEX STAN 73-1981).
242 For use as an antioxidant.
241 For use as acidity regulator and raising agent.
240 Within the limit for sodium listed in the Standard for Canned Baby Foods (CODEX STAN 73-1981).
239 Excluding products conforming to the Standard for Canned Baby Foods (CODEX STAN 73-1981).
238 GMP in foods corresponding to the Standard for Processed Cereal-Based Foods for Infants and Young Children (CODEX STAN 74-1981).
237 Excluding products conforming to the Standard for Processed Cereal-Based Foods for Infants and Young Children (CODEX STAN 74-1981).
236 Excluding products conforming to the Standard for Cream and Prepared Creams (reconstituted cream, recombined cream, prepackaged liquid cream) (CODEX STAN 288-1976).
235 Use restricted to reconstitution and recombination only.
234 For use as stabilizer or thickener only.
233 As nisin.
232 Only for use in vegetable fats conforming to the Standard for Edible Fats and Oils Not Covered by Individual Standards (CODEX STAN 19-1981), singly or in combination.
231 Only for use in flavoured fermented milks and flavoured fermented milks heat treated after fermentation.
230 For use as an acidity regulator only.
229 For use as a flour treatment agent, raising agent or leavening agent.
228 Except for use at 1,320 mg/kg to stabilize higher protein liquid whey used for further processing into whey protein concentrates.
227 For use in sterilized and UHT treated milks only.
226 Except for use as a meat tenderizer at 35,000 mg/kg.
225 Except for use in self-raising flour at 12,000 mg/kg.
224 Excluding aromatized beer.
223 Except for use at 3,000 mg/kg in products containing added fruits, vegetables, or meats.
222 For use in collagen-based casings with a water activity greater than 0.6 only.
221 For use in potato dough and pre-fried potato slices only.
220 For use in flavoured products heat treated after fermentation only.
219 Except for use at 5,000 mg/kg in non-alcoholic aniseed-based, coconut-based, and almond-based drinks.
218 Only sulfites can be used as preservatives and antioxidants in the products covered by the Standard for Desiccated Coconut (CODEX STAN 177-1991).
217 For use at 300 mg/kg in toppings only.
216 For use in maize-based products only.
215 Excluding products conforming to the Standard for Fat Spreads and Blended Spreads (CODEX STAN 256-2007).
214 Excluding products conforming to the Standard for Dairy Fat Spreads (CODEX STAN 253-2006).
213 For use in liquid products containing high intensity sweeteners only.
212 Except for products conforming to the Standard for Bouillon and Consommés (CODEX STAN 117-1981) at 3000 mg/kg.
211 For use in noodles only.
210 For use in pasta made from Triticum aestivum, and for use in noodles.
209 Excluding products conforming to the Standard for Blend of Skimmed Milk and Vegetable Fat in Powdered Form (CODEX STAN 251-2006).
208 For use in dried and dehydrated products only.
207 For use at 50,000 mg/kg in soybean sauce intended for further processing.
206 For use at 30 mg/kg as a bleaching agent only for products conforming to the Standard for Aqueous Coconut Products (CODEX STAN 240-2003).
205 For use at 50 mg/kg to prevent browning of certain light colored vegetables.
204 For use at 50 mg/kg in longan and lichee only.
203 For use in chewable supplements only.
202 For use in brine used in the production of sausage only.
201 For use in flavoured products only.
200 Except for use in Japanese style 'lachs ham' of pork loin (cured and non-heat-treated) at 120 mg/kg as steviol equivalents
199 For use in microsweets and breath freshening mints at 6000 mg/kg as steviol equivalents.
198 Use level for solid products (e.g., energy, meal replacement or fortified bars); 600 mg/kg as steviol equivalents for use in liquid products.
197 Singly or in combination: butylated hydroxytoluene (BHT, INS 321) and propyl gallate (INS 310).
196 Singly or in combination: butylated hydroxyanisole (BHA, INS 320), butylated hydroxytoluene (BHT, INS 321) and propyl gallate (INS 310).
195 Singly or in combination: butylated hydroxyanisole (BHA, INS 320), butylated hydroxytoluene (BHT, INS 321) and tertiary butylhydroquinone (TBHQ, INS 319).
194 Only for use in instant noodles conforming to the Standard for Instant Noodles (CODEX STAN 249-2006).
193 For use in crustacean and fish pastes only.
192 For liquid products only.
191 Not to exceed the maximum use level for aspartame (INS 951) singly or in combination with aspartame-acesulfame salt (INS 962).
190 Except for use in fermented milk drinks at 500 mg/kg.
189 Excluding rolled oats.
188 Not to exceed the maximum use level for acesulfame potassium (INS 950) singly or in combination with aspartame-acesulfame salt (INS 962).
187 Ascorbyl palmitate (INS 304) only.
186 For use in flours with additives only.
185 As norbixin.
184 For use in nutrient coated rice grain premixes only.
183 Products conforming to the Standard for Chocolate and Chocolate Products (CODEX STAN 87-1981) may only use colours for surface decoration.
182 Except for use in coconut milk.
181 Expressed as anthocyanin.
180 Singly or in combination: butylated hydroxyanisole (BHA, INS 320) and butylated hydroxytoluene (BHT, INS 321).
179 To restore the natural colour lost in processing only.
178 Expressed as carminic acid.
177 For use in sliced, cut, shredded, or grated cheese only.
176 For use in canned liquid coffee only.
175 Except for use in jelly-type fruit-based desserts at 200 mg/kg.
174 Singly or in combination: sodium aluminosilicate (INS 554), calcium aluminium silicate (INS 556), and aluminium silicate (INS 559).
173 Excluding instant noodles containing vegetables and eggs.
172 Except for use in fruit sauces, fruit toppings, coconut cream, coconut milk and "fruit bars" at 50 mg/kg.
171 Excluding anhydrous milkfat.
170 Excluding products conforming to the Standard for Fermented Milks (CODEX STAN 243-2003).
169 For use in fat-based sandwich spreads only.
168 Quillaia extract type 1 (INS 999(i)) only. Acceptable maximum use level is expressed on saponin basis.
167 For dehydrated products only.
166 For milk-based sandwich spreads only.
165 For use in products for special nutritional use only.
164 For use in microsweets and breath freshening mints at 30 000 mg/kg.
163 For use in microsweets and breath freshening mints at 3 000 mg/kg.
162 For use in dehydrated products and salami-type products only.
161 Subject to national legislation of the importing country aimed, in particular, at consistency with Section 3.2 of the Preamble.
160 For use in ready-to-drink products and pre-mixes for ready-to-drink products only.
159 For use in pancake syrup and maple syrup only.
158 For use in microsweets and breath freshening mints at 1 000 mg/kg.
157 For use in microsweets and breath freshening mints at 2 000 mg/kg.
156 For use in microsweets and breath freshening mints at 2 500 mg/kg.
155 For use in frozen, sliced apples only.
154 For use in coconut milk only.
153 For use in instant noodles only.
152 For frying purposes only.
151 Use level for soy-based formula; 1 000 mg/kg for hydrolyzed protein and/or amino acid-based formula.
150 Use level for soy-based formula; 25 000 mg/kg for hydrolyzed protein and/or amino acid-based formula.
149 Except for use in fish roe at 100 mg/kg.
148 For use in microsweets and breath freshening mints at 10 000 mg/kg
147 Excluding whey powders for infant food.
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).
145 Products are energy reduced or with no added sugar.
144 For use in sweet and sour products only.
143 For use in fruit juice-based drinks and dry ginger ale only.
142 Excluding coffee and tea.
141 For use in white chocolate only.
140 Except for use in canned abalone (PAUA) at 1 000 mg/kg.
139 For use in mollusks, crustaceans, and echinoderms only.
138 For use in energy-reduced products only.
137 Except for use in frozen avocado at 300 mg/kg.
136 To prevent browning of certain light coloured vegetables.
135 Except for use in dried apricots at 2000 mg/kg, bleached raisins at 1500 mg/kg, desiccated coconut at 200 mg/kg and coconut from which oil has been partially extracted at 50 mg/kg.
134 Except for use in cereal-based puddings at 500 mg/kg.
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.
132 Except for use at 130 mg/kg (dried basis) in semi-frozen beverages.
131 As a result of use as a flavour carrier.
130 Singly or in combination: butylated hydroxyanisole (INS 320), butylated hydroxytoluene (INS 321), tertiary butylated hydroquinone (INS 319), and propyl gallate (INS 310).
129 For use as an acidity regulator in grape juice.
128 INS 334 (tartaric acid) only.
127 As served to the consumer.
126 For releasing dough in dividing or baking only.
125 For use as a release agent for baking pans in a mixture with vegetable oil.
124 Only for products containing less than 7% ethanol.
123 1 000 mg/kg for beverages with pH greater than 3.5.
122 Subject to national legislation of the importing country.
121 Excluding fermented fish products at 1 000 mg/kg.
120 Except for use in caviar at 2 500 mg/kg.
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).
118 Except for use in tocino (fresh, cured sausage) at 1 000 mg/kg.
117 Except for use in loganiza (fresh, uncured sausage) at 1 000 mg/kg.
116 For use in doughs only.
115 For use in pineapple juice only.
114 Excluding cocoa powder.
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).
112 For use in grated cheese only.
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.
110 For use in frozen French fried potatoes 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
108 For use on coffee beans only.
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.
106 Except for use in Dijon mustard at 500 mg/kg.
105 Except for use in dried gourd strips (Kampyo) at 5 000 mg/kg.
104 Maximum 5 000 mg/kg residue in bread and yeast-leavened bakery products.
103 Except for use in special white wines at 400 mg/kg.
102 For use in fat emulsions for baking purposes only.
101 Use level singly, not to exceed 15 000 mg/kg in combination.
100 Only for crystalline products and sugar toppings.
99 For use in fish fillets and minced fish only.
98 For dust control.
97 In the finished product/final cocoa and chocolate products.
96 On a dried weight basis of the high intensity sweetener.
95 For use in surimi and fish roe products only.
94 For use in loganiza (fresh, uncured sausage) only.
93 Except natural wine produced from Vitis vinifera grapes.
92 Excluding tomato-based sauces.
91 Benzoates and sorbates, singly or in combination.
90 For use in milk-sucrose mixtures used in the finished product.
89 For sandwich spreads only.
88 Carryover from the ingredient.
87 Treatment level.
86 Use in whipped dessert toppings other than cream only.
85 Use level in sausage casings; residue in sausage prepared with such casings should not exceed 100 mg/kg.
84 For infants over 1 year of age only.
83 L(+)-form only.
82 For use in shrimp; 6 000 mg/kg for Crangon crangon and Crangon vulgaris.
81 Equivalent to 1 mg/dm2 surface application to a maximum depth of 5 mm.
80 Equivalent to 2 mg/dm2 surface application to a maximum depth of 5 mm.
79 For use on nuts only.
78 50 000 mg/kg for pickling and balsamic vinegars only.
77 For special nutritional uses only.
76 Use in potatoes only.
75 Use in milk powder for vending machines only.
74 Excluding liquid whey and whey products used as ingredients in infant formula.
73 Except whole fish.
72 Ready-to-eat basis.
71 Calcium, potassium and sodium salts only.
70 As the acid.
69 Use as carbonating agent.
68 For use in products with no added sugar only.
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.
66 As formaldehyde. For use in provolone cheese only.
65 Carryover from nutrient preparations.
64 Level added to dry beans; 200 mg/kg in ready-to-eat food, anhydrous basis.
63 On amount of dairy ingredients.
62 As copper.
61 For use in minced fish only.
60 If used as a carbonating agent, the CO2 in the finished wine shall not exceed 39.2 mg/kg.
59 Use as packaging gas.
58 As calcium.
57 GMP is 1 part benzoyl peroxide and not more than 6 parts of the subject additive by weight.
56 Provided starch is not present.
55 Singly or in combination, within the limits for sodium, calcium, and potassium specified in the commodity standard.
54 For use in cocktail cherries and candied cherries only.
53 For use in coatings only.
52 Excluding chocolate milk.
51 For use in herbs only.
50 For use in fish roe only.
49 For use on citrus fruits only.
48 For olives only.
47 On egg yolk weight, dry basis.
46 As thiodipropionic acid.
45 As tartaric acid.
44 As residual SO2.
43 As tin.
42 As sorbic acid.
41 Use in breading or batter coatings only.
40 INS 451i (pentasodium triphosphate) only, to enhance the effectiveness of benzoates and sorbates.
39 Only when product contains butter or other fats and oils.
38 Level in creaming mixture.
37 As weight of nonfat milk solids.
36 Residual level.
35 For use in cloudy juices only.
34 Anhydrous basis.
33 As phosphorus.
32 As residual NO2 ion.
31 Of the mash used.
30 As residual NO3 ion.
29 Reporting basis not specified.
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
27 As para-hydroxybenzoic acid.
26 As steviol equivalents.
25 As formic acid.
24 As anhydrous sodium ferrocyanide.
23 As iron.
22 For use in smoked fish products only.
21 As anhydrous calcium disodium ethylenediaminetetraacetate.
20 On total amount of stabilizers, thickeners and/or gums.
19 Used in cocoa fat; use level on ready-to-eat basis.
18 Added level; residue not detected in ready-to-eat food.
17 As cyclamic acid.
16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish.
15 Fat or oil basis.
14 For use in hydrolyzed protein liquid formula only.
13 As benzoic acid.
12 Carryover from flavouring substances.
11 Flour basis.
10 As ascorbyl stearate.
9 10 000 mg/kg for use in ready-to-drink coffee products.
8 As bixin.
7 For coffee substitutes only.
6 As aluminium.
5 Excluding products conforming to the Standard for Jams, Jellies and Marmalades (CODEX STAN 296-2009).
4 For decoration, stamping, marking or branding the product.
3 Surface treatment.
2 On dry ingredient, dry weight, dry mix or concentrate basis.
1 As adipic acid.

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