APPENDIX III: PROPOSED DRAFT AND DRAFT ADDITIONS TO TABLE 1 AND TABLE 2 OF THE CODEX GENERAL STANDARD FOR FOOD ADDITIVES (GSFA) (AT STEPS 5/8 AND 8 OF THE PROCEDURE, RESPECTIVELY)

(Presented in Table 1 Format Only)

Additives Permitted for Use Under Specified
Conditions in Certain Food Categories
or Individual Food Items

CHLORINE

Chlorine

INS: 925

Function: Flour Treatment Agent

Food Cat. No.	Food Category	Max Level	Comments	Step
06.2	Flours and starches	2500 mg/kg	Note 87	8

CHLORINE DIOXIDE

Chlorine Dioxide

INS: 926

Function: Flour Treatment Agent

Food Cat. No.	Food Category	Max Level	Comments	Step
06.2	Flours and starches	2500 mg/kg	Note 87	8

CYCLODEXTRIN, BETA-

Cyclodextrin, Beta-

INS: 459

Function: Stabilizer, Binder

Food Cat. No.	Food Category	Max Level	Comments	Step
05.3	Chewing gum	20000 mg/kg		8
14.1.4	Water-based flavoured drinks, including “sport” or “electrolyte” drinks and particulated drinks	500 mg/kg		8

EDTAs

Calcium Disodium Ethylene Diamine Tetra Acetate INS: 385

Disodium Ethylene Diamine Tetra Acetate INS: 386

Function: Antioxidant, Preservative, Sequestrant

Food Cat. No.	Food Category	Max Level	Comments	Step
02.2.1.2	Margarine and similar products (e.g., butter-margarineblends)	75 mg/kg	Note 21	5/8
02.2.2	Emulsions containing less than 80% fat (e.g., minarine)	100 mg/kg	Note 21	8
04.1.2.2	Dried fruit	265 mg/kg	Note 21	8
04.1.2.5	Jams, jellies and marmelades	130 mg/kg	Note 21	8
04.1.2.6	Fruit-based spreads (e.g., chutney) excluding products of food category 04.1.2.5	100 mg/kg	Note 21	8
04.1.2.11	Fruit fillings for pastries	650 mg/kg	Note 21	8
04.2.2.2	Dried vegetables, seaweeds, and nuts and seeds	800 mg/kg	Notes 21& 64	8
04.2.2.3	Vegetables and seaweeds in vinegar, oil, brine, or soy sauce	250 mg/kg	Note 21	8
04.2.2.4	Canned or bottled (pasteurized) or retort pouch vegetables	365 mg/kg	Note 21	8
04.2.2.5	Vegetable, and nut and seed purees and spreads (e.g., peanut butter)	250 mg/kg	Note 21	8
04.2.2.6	Vegetable, and nut and seed pulps and preparations (e.g., vegetable desserts and sauces, candied vegetables, soybean curd) other than food category 04.2.2.5	80 mg/kg	Note 21	8
04.2.2.7	Fermented vegetable products	250 mg/kg	Note 21	8
04.2.2.8	Cooked or fried vegetables and seaweeds	250 mg/kg	Note 21	8
05.1.2	Cocoa-based spreads, including fillings	50 mg/kg	Note 21	8
06.5	Cereal and starch based desserts (e.g., rice pudding, tapioca pudding)	315 mg/kg	Note 21	5/8
08.3.2	Heat-treated processed comminuted meat, poultry, and game products	35 mg/kg	Note 21	8
09.2.1	Frozen fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms	75 mg/kg	Note 21	8
09.2.2	Frozen battered fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms	75 mg/kg	Note 21	8
09.3.2	Fish and fish products, including mollusks, crustaceans, and echinoderms, pickled and/or in brine	250 mg/kg	Note 21	8
09.4	Fully preserved, including canned or fermented fish and fish products, including mollusks, crustaceans, and echinoderms	340 mg/kg	Note 21	8
10.2.3	Dried and/or heat coagulated egg products	200 mg/kg	Notes 21 & 47	8
12.2	Herbs, spices, seasonings (including salt substitutes), and condiments (e.g., seasoning for instant noodles)	70 mg/kg	Note 21	8
12.4	Mustards	75 mg/kg	Note 21	8
12.6.1	Emulsified sauces (e.g., mayonnaise, salad dressing)	100 mg/kg	Note 21	8
12.6.2	Non-emulsified sauces (e.g., ketchup, cheese sauce, cream sauce, brown gravy)	75 mg/kg	Note 21	8
12.7	Salads (e.g., macaroni salad, potato salad) and sandwich spreads excluding cocoa- and nut-based spreads of food categories 04.2.2.5 and 05.1.2	100 mg/kg	Note 21	8
13.6	Food supplements	150 mg/kg	Note 21	8
14.1.4.1	Carbonated drinks	200 mg/kg	Note 21	8
14.1.4.2	Non-carbonated, including punches and ades	200 mg/kg	Note 21	8
14.1.4.3	Concentrates (liquid or solid) for drinks	100 mg/kg	Note 21	8
14.1.5	Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa	35 mg/kg	Note 21	8
14.2	Alcoholic beverages, including alcohol-free and low-alcoholic counterparts	25 mg/kg	Note 21	8

FORMATES

Formic Acid

INS: 236

Function: Preservative

Food Cat. No.	Food Category	Max Level	Comments	Step
12.6	Sauces and like products	200 mg/kg	Note 25	8
14.1.4	Water-based flavoured drinks, including “sport” or “electrolyte” drinks and particulated drinks	100 mg/kg	Note 25	8

GALLATE, PROPYL

Gallate, Propyl

INS: 310

Function: Antioxidant

Food Cat. No.	Food Category	Max Level	Comments	Step
01.5.1	Milk powder and cream powder (plain)	200 mg/kg	Note 75	8
01.7	Dairy-based desserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt)	90 mg/kg	Note 2	5/8
02.1	Fats and oils essentially free from water	200 mg/kg		8
02.2.1.2	Margarine and similar products (e.g., butter-margarine blends)	200 mg/kg		8
02.2.2	Emulsions containing less than 80% fat (e.g., minarine)	100 mg/kg		8
02.3	Fat emulsions other than food category 02.2, including mixed and/or flavoured products based on fat emulsions	100 mg/kg		5/8
02.4	Fat-based desserts excluding dairy-based dessert products of food category 01.7	50 mg/kg		8
04.1.2.9	Fruit-based desserts, including fruit-flavoured water-based desserts	90 mg/kg	Note 2	5/8
04.2.2.2	Dried vegetables, seaweeds, and nuts and seeds	50 mg/kg	Note 76	8
05.1	Cocoa products and chocolate products including imitations and chocolate substitutes	200 mg/kg	Note 15	8
05.2	Confectionery including hard and soft candy, nougat, etc. other than food categories 05.1, 05.3 and 05.4	200 mg/kg	Note 15	8
05.3	Chewing gum	1000 mg/kg		8
05.4	Decorations (e.g., for fine bakery wares), toppings (non-fruit) and sweet sauces	200 mg/kg	Note 15	8
06.1	Whole, broken, or flaked grain, including rice	100 mg/kg		8
06.3	Breakfast cereals, including rolled oats	200 mg/kg	Note 15	8
06.4.2	Pre-cooked or dried pastas and noodles and like products	100 mg/kg		5/8
06.5	Cereal and starch based desserts (e.g., rice pudding, tapioca pudding)	90 mg/kg	Note 2	5/8
07.1.3	Other ordinary bakery products (e.g., bagels, pita, English muffins)	100 mg/kg	Note 15	8
07.2.3	Mixes for fine bakery wares (e.g., cakes, pancakes)	200 mg/kg		8
08.2	Processed meat, poultry, and game products in whole pieces or cuts	200 mg/kg	Note 15	8
08.3	Processed comminuted meat, poultry, and game products	200 mg/kg		8
09.2.5	Smoked, dried, fermented, and/or salted fish and fish products, including mollusks, crustaceans, and echinoderms	100 mg/kg	Note 15	8
10.4	Egg-based desserts (e.g., custard)	90 mg/kg	Note 2	5/8
12.2	Herbs, spices, seasonings (including salt substitutes), and condiments (e.g., seasoning for instant noodles)	200 mg/kg	Note 15	8
12.5.2	Mixes for soups and broths	200 mg/kg	Note 15	8
12.6	Sauces and like products	200 mg/kg	Note 15	5
13.6	Food supplements	400 mg/kg		8
14.1.4	Water-based flavoured drinks, including “sport” or “electrolyte” drinks and particulated drinks	1000 mg/kg	Note 15	5/8
15.0	Ready-to-eat savouries	200 mg/kg	Note 15	8

HEXAMETHYLENE TETRAMINE

Hexamethylene Tetramine

INS: 239

Function: Antioxidant

Food Cat. No.	Food Category	Max Level	Comments	Step
01.6.2.1	Total ripened cheese, includes rind	25 mg/kg	Note 66	5/8

ISOPROPYL CITRATES

Isopropyl Citrates

INS: 384

Function: Antioxidant, Preservative, Sequestrant

Food Cat. No.	Food Category	Max Level	Comments	Step
02.1.1	Butter oil, anhydrous milkfat, ghee	100 mg/kg	Note 77	8
02.1.2	Vegetable oils and fats	100 mg/kg		8
02.1.3	Lard, tallow, fish oil, and other animal fats	200 mg/kg		8
02.2.1.2	Margarine and similar products (e.g., butter-margarine blends)	200 mg/kg		9
02.2.2	Emulsions containing less than 80% fat (e.g., minarine)	100 mg/kg		8
08.1.2	Fresh meat, poultry, and game, comminuted	200 mg/kg		8
08.2.1.2	Cured (including salted) and dried non-heat treated processed meat, poultry, and game products in whole pieces or cuts	200 mg/kg		8
08.3.1.2	Cured (including salted) and dried non-heat treated processed comminuted meat, poultry, and game products	200 mg/kg		5/8
14.1.4	Water-based flavoured drinks, including “sport” or “electrolyte” drinks and particulated drinks	200 mg/kg		8

MICROCRYSTALLINE WAX

Microcrystalline Wax

INS: 905ci

Function: Antifoaming Agent, Bulking Agent, Glazing Agent

Food Cat. No.	Food Category	Max Level	Comments	Step
05.2	Confectionery including hard and soft candy, nougat, etc. other than food categories 05.1, 05.3 and 05.4	GMP	Note 3	5/8
05.3	Chewing gum	20000 mg/kg	Note 3	8

PIMARICIN

Pimaricin

INS: 235

Function: Preservative

Food Cat. No.	Food Category	Max Level	Comments	Step
01.6	Cheese	40 mg/kg	Notes 3 & 80	8
08.2.1.2	Cured (including salted) and dried non-heat treated processed meat, poultry, and game products in whole pieces or cuts	6 mg/kg		5/8
08.3.1.2	Cured (including salted) and dried non-heat treated processed comminuted meat, poultry, and game products	20 mg/kg	Notes 3 & 81	8

POLYETHYLENE GLYCOL

Polyethylene Glycol

INS: 1521

Function: Adjuvant, Antifoaming Agent, Carrier Solvent, Emulsifier, Flavour Enhancer, Glazing Agent, Release Agent, Stabilizer, Thickener

Food Cat. No.	Food Category	Max Level	Comments	Step
04.1.1.2	Surface-treated fresh fruit	GMP		8
05.3	Chewing gum	20000 mg/kg		8
11.4	Table-top sweeteners, including those containing high-intensity sweeteners	10000 mg/kg		8
13.6	Food supplements	70000 mg/kg		8
14.1.4	Water-based flavoured drinks, including “sport” or “electrolyte” drinks and particulated drinks	1000 mg/kg		8

PROPYLENE GLYCOL ESTERS OF FATTY ACIDS

Propylene Glycol Esters of Fatty Acids

INS: 477

Function: Emulsifier, Stabilizer

Food Cat. No.	Food Category	Max Level	Comments	Step
01.1.2	Dairy-based drinks, flavoured and/or fermented (e.g., chocolate milk, cocoa, eggnog, drinking yoghurt, whey-based drinks)	5000 mg/kg		8
01.3.2	Beverage whiteners	1000 mg/kg		8
01.4.4	Cream analogues	5000 mg/kg	Note 86	8
01.5.2	Milk and cream powder analogues	100000 mg/kg		8
01.7	Dairy-based desserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt)	5000 mg/kg		8
02.1	Fats and oils essentially free from water	10000 mg/kg		8
02.2.1.2	Margarine and similar products (e.g., butter-margarine blends)	20000 mg/kg		8
02.2.2	Emulsions containing less than 80% fat (e.g., minarine)	20000 mg/kg		8
02.3	Fat emulsions other than food category 02.2, including mixed and/or flavoured products based on fat emulsions	30000 mg/kg		8
02.4	Fat-based desserts excluding dairy-based dessert products of food category 01.7	10000 mg/kg		8
03.0	Edible ices, including sherbet and sorbet	5000 mg/kg		8
04.1.2.8	Fruit preparations, including pulp, purees, fruit toppings and coconut milk	40000 mg/kg		5/8
04.1.2.9	Fruit-based desserts, including fruit-flavoured water-based desserts	40000 mg/kg		5/8
04.1.2.11	Fruit fillings for pastries	40000 mg/kg		5/8
04.2.2.6	Vegetable, and nut and seed pulps and preparations (e.g., vegetable desserts and sauces, candied vegetables, soybean curd) other than food category 04.2.2.5	5000 mg/kg		8
05.2	Confectionery including hard and soft candy, nougat, etc. other than food categories 05.1, 05.3 and 05.4	5000 mg/kg		8
05.3	Chewing gum	20000 mg/kg		8
05.4	Decorations (e.g., for fine bakery wares), toppings (non-fruit) and sweet sauces	40000 mg/kg		5/8
06.5	Cereal and starch based desserts (e.g., rice pudding, tapioca pudding)	40000 mg/kg		5/8
07.0	Bakery wares	15000 mg/kg	Notes 11 & 72	8
10.4	Egg-based desserts (e.g., custard)	40000 mg/kg		5/8
11.2	Other sugars and syrups (e.g., brown sugar, maple syrup)	5000 mg/kg		8
13.3	Dietetic foods intended for special medical purposes, including those for infants and young children	5000 mg/kg	Note 83	5/8
13.4	Dietetic formulae for slimming purposes and weight reduction	5000 mg/kg		5/8
14.1.4	Water-based flavoured drinks, including “sport” or “electrolyte” drinks and particulated drinks	500 mg/kg		5/8

QUILLAIA EXTRACT

Quillaia Extract

INS: 999

Function: Foaming Agent

Food Cat. No.	Food Category	Max Level	Comments	Step
14.1.4	Water-based flavoured drinks, including “sport” or “electrolyte” drinks and particulated drinks	500 mg/kg		8

STANNOUS CHLORIDE

Stannous Chloride

INS: 512

Function: Antioxidant, Colour Retention Agent, Preservative, Sequestrant

Food Cat. No.	Food Category	Max Level	Comments	Step
04.1.2.4	Canned or bottled (pasteurized) fruit	20 mg/kg	Note 43	8
04.2.2.4	Canned or bottled (pasteurized) or retort pouch vegetables	25 mg/kg	Note 43	8
14.1.2.1	Canned or bottled (pasteurized) fruit juice	8 mg/kg	Note 43	8
14.1.4	Water-based flavoured drinks, including “sport” or “electrolyte” drinks and particulated drinks	20 mg/kg	Note 43	8

Notes to the Comments for the Revised Draft General Standard for Food Additives (32nd CCFAC - ALINORM 01/12 Apx. III)

Note 1: As adipic acid

Note 2: On dry ingredient, dry weight, dry mix or concentrate basis.

Note 3: Surface treatment.

Note 4: For decoration, stamping, marking or branding the product.

Note 5: Used in raw materials for manufacture of the finished food.

Note 6: As aluminium.

Note 7: Use level not in finished food.

Note 8: As bixin.

Note 9: As total bixin or norbixin.

Note 10: As ascorbyl stearate.

Note 11: Flour basis.

Note 12: Carryover from flavouring substances.

Note 13: As benzoic acid.

Note 14: On amount of milk used.

Note 15: Fat or oil basis.

Note 16: Use level in chicken feed to color chicken skins or eggs.

Note 17: As cyclamic acid.

Note 18: Added level; residue not detected in ready-to-eat food.

Note 19: Used in cocoa fat; use level on ready-to-eat basis.

Note 20: On total amount of stabilizers, thickeners and/or gums.

Note 21: As anhydrous calcium disodium EDTA.

Note 22: NOT USED.

Note 23: As iron.

Note 24: As anhydrous sodium ferrocyanide.

Note 25: As formic acid.

Note 26: NOT USED.

Note 27: As p-hydroxybenzoic acid.

Note 28: ADI conversion: if a typical preparation contains 0.025 mg/U, then the ADI of 33,000 U/kg bw becomes:

[(33000 U/kg bw) × (0.025 mg/U) × (1 mg/1000 mg)] = 0.825 mg/kg bw

Note 30:As residual NO₃ ion.

Note 31: Of the mash used.

Note 32: As residual NO₂ ion.

Note 33: As phosphorus.

Note 34: Anhydrous basis.

Note 35: Level in cocoa nibs.

Note 36: Residual level.

Note 37: As weight of nonfat milk solids.

Note 38: Level in creaming mixture.

Note 39: Only when product contains butter or other fats and oils.

Note 40: Use in packing medium only.

Note 41: Use in breading or batter coatings only.

Note 42: As sorbic acid

Note 43: As tin.

Note 44: As residual SO₂.

Note 45: As tartaric acid.

Note 46: As thiodipropionic acid.

Note 47: On egg yolk weight, dry basis.

Note 48: For olives only.

Note 49: For use on citrus fruits only.

Note 50: For use in fish roe only.

Note 51: For use in herbs and salt substitutes only.

Note 52: For use in butter only.

Note 53: For use in coatings only.

Note 54: For use in dried products only.

Note 55: Added level.

Note 56: Provided starch is not present.

Note 57: GMP is 1 part benzoyl peroxide and not more than 6 parts of the subject additive by weight.

Note 58: As calcium.

Note 59: Use as packing gas.

Note 60: If used as a carbonating agent, the CO₂ in the finished wine shall not exceed 39.2 mg/kg.

Note 61: For use in minced fish only.

Note 62: As copper.

Note 63: On amount of dairy ingredients.

Note 64: Level added to dry beans; 200 mg/kg in ready-to-eat food, anhydrous basis.

Note 65: Carryover from nutrient preparations.

Note 66: As formaldehyde. For use in provolone cheese only.

Note 67: Carryover from use in casings.

Note 68: For use in natural mineral waters only.

Note 69: Use as carbonating agent.

Note 70: As the acid.

Note 71: Calcium, potassium and sodium salts only.

Note 72: Ready-to-eat basis.

Note 73: Except whole fish.

Note 74: Use level for deep orange coloured cheeses; 25 mg/kg for orange coloured cheeses; 10 mg/kg for normal coloured cheeses.

Note 75: Use in milk powder for vending machines only.

Note 76: Use in potatoes only.

Note 77: As mono-isopropyl citrate.

Note 78: NOT USED

Note 79: NOT USED

Note 80: Equivalent to 2 mg/dm² surface application to a maximum depth of 5 mm.

Note 81: Equivalent to 1 mg/dm² surface application to a maximum depth of 5 mm.

Note 82: For use in shrimp; 6000 mg/kg for Crangon crangon and Crangon vulgaris.

Note 83: Excluding foods for infants and young children.

Note 84: Use in alcohol-free beer only.

Note 85: Except for use in coolers at 1000 mg/kg.

Note 86: Use in whipped dessert toppings other than cream only.

Note 87: Treatment level.