ANNEXE IV: PROJETS DE REVISIONS POUR LES BENZOATES DANS LES TABLEAUX 1 ET 1 2 DE LA NORME GENERALE CODEX POUR LES ADDITIFS ALIMENTAIRES (NGAA), A L’ETAPE 6 DE LA PROCEDURE

(Presented in Table 1 Format Only)

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

BENZOATES

Benzoic Acid	INS: 210	Sodium Benzoate	INS: 211
Potassium Benzoate	INS: 212	Calcium Benzoate	INS: 213

Function: Preservative

Food Cat. No.	Food Category	Max Level	Comments	Step
01.2.1.2	Fermented milks (plain), heat-treated after fermentation	50 mg/kg	Notes 12 & 13	6
01.7	Dairy-based desserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt)	300 mg/kg	Note 13	6
02.2.1.2	Margarine and similar products (e.g., butter-margarine blends)	1000 mg/kg	Note 13	6
02.2.2	Emulsions containing less than 80% fat (e.g., minarine)	1000 mg/kg	Note 13	6
02.3	Fat emulsions other than food category 02.2, including mixed and/or flavoured products based on fat emulsions	1000 mg/kg	Note 13	6
02.4	Fat-based desserts excluding dairy-based dessert products of food category 01.7	1000 mg/kg	Note 13	6
04.1.2.2	Dried fruit	800 mg/kg	Note 13	6
04.1.2.3	Fruit in vinegar, oil, or brine	1000 mg/kg	Note 13	6
04.1.2.4	Canned or bottled (pasteurized) fruit	1000 mg/kg	Note 13	6
04.1.2.5	Jams, jellies and marmelades	1000 mg/kg	Note 13	6
04.1.2.6	Fruit-based spreads (e.g., chutney) excluding products of food category 04.1.2.5	1000 mg/kg	Note 13	6
04.1.2.7	Candied fruit	1000 mg/kg	Note 13	6
04.1.2.8	Fruit preparations, including pulp, purees, fruit toppings and coconut milk	1000 mg/kg	Note 13	6
04.1.2.9	Fruit-based desserts, including fruit-flavoured water-based desserts	1000 mg/kg	Note 13	6
04.1.2.10	Fermented fruit products	1000 mg/kg	Note 13	6
04.1.2.11	Fruit fillings for pastries	1000 mg/kg	Note 13	6
04.1.2.12	Cooked or fried fruit	1000 mg/kg	Note 13	6
04.2.2.2	Dried vegetables, seaweeds, and nuts and seeds	1000 mg/kg	Note 13	6
04.2.2.3	Vegetables and seaweeds in vinegar, oil, brine, or soy sauce	2000 mg/kg	Note 13	6
04.2.2.4	Canned or bottled (pasteurized) or retort pouch vegetables	1000 mg/kg	Note 13	6
04.2.2.5	Vegetable, and nut and seed purees and spreads (e.g., peanut butter)	1000 mg/kg	Note 13	6
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	3000 mg/kg	Note 13	6
04.2.2.7	Fermented vegetable products	1000 mg/kg	Note 13	6
04.2.2.8	Cooked or fried vegetables and seaweeds	1000 mg/kg	Note 13	6
05.1.1	Cocoa mixes (powders and syrups)	1500 mg/kg	Note 13	6
05.1.2	Cocoa-based spreads, including fillings	1500 mg/kg	Note 13	6
05.1.4	Imitation chocolate, chocolate substitue products	1500 mg/kg	Note 13	6
05.2	Confectionery including hard and soft candy, nougat, etc. other than food categories 05.1, 05.3 and 05.4	1500 mg/kg	Note 13	5
05.3	Chewing gum	1500 mg/kg	Note 13	6
05.4	Decorations (e.g., for fine bakery wares), toppings (non-fruit) and sweet sauces	1500 mg/kg	Note 13	6
06.4.2	Pre-cooked or dried pastas and noodles and like products	1000 mg/kg	Note 13	6
06.5	Cereal and starch based desserts (e.g., rice pudding, tapioca pudding)	1000 mg/kg	Note 13	6
07.0	Bakery wares	1000 mg/kg	Note 13	6
08.2.1.2	Cured (including salted) and dried non-heat treated processed meat, poultry, and game products in whole pieces or cuts	GMP	Notes 3 & 13	6
08.2.2	Heat-treated processed meat, poultry, and game products in whole pieces or cuts	1000 mg/kg	Notes 3 & 13	6
08.3.1.2	Cured (including salted) and dried non-heat treated processed comminuted meat, poultry, and game products	750 mg/kg	Note 13	6
09.2.4.2	Cooked mollusks, crustaceans, and echinoderms	2000 mg/kg	Notes 13 & 82	6
09.2.5	Smoked, dried, fermented, and/or salted fish and fish products, including mollusks, crustaceans, and echinoderms	200 mg/kg	Note 13	6
09.3.1	Fish and fish products, including mollusks, crustaceans, and echinoderms, marinated and/or in jelly	2000 mg/kg	Note 13	6
09.3.2	Fish and fish products, including mollusks, crustaceans, and echinoderms, pickled and/or in brine	2000 mg/kg	Note 13	6
09.3.3	Salmon substitutes, caviar, and other fish roe products	2500 mg/kg	Note 13	6
09.3.4	Semi-preserved fish and fish products, including mollusks, crustaceans, and echinoderms (e.g., fish paste), excluding products of food categories 09.3.1 - 09.3.3	2000 mg/kg	Note 13	6
10.2.1	Liquid egg products	5000 mg/kg	Note 13	6
10.4	Egg-based desserts (e.g., custard)	1000 mg/kg	Note 13	6
11.1	White and semi-white sugar (sucrose or saccharose), fructose, glucose (dextrose), xylose; sugar solutions and syrups, also (partially) inverted sugars, incl. molasses, treacle, and sugar toppings	1000 mg/kg	Note 13	6
11.2	Other sugars and syrups (e.g., brown sugar, maple syrup)	1000 mg/kg	Note 13	6
12.2	Herbs, spices, seasonings (including salt substitutes), and condiments (e.g., seasoning for instant noodles)	1000 mg/kg	Note 13	6
12.3	Vinegars	1000 mg/kg	Note 13	6
12.5	Soups and broths	1000 mg/kg	Note 13	6
12.6	Sauces and like products	1000 mg/kg	Note 13	6
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	1500 mg/kg	Note 13	6
13.3	Dietetic foods intended for special medical purposes, including those for infants and young children	1500 mg/kg	Notes 13 & 83	6
13.4	Dietetic formulae for slimming purposes and weight reduction	1500 mg/kg	Note 13	6
13.5	Dietetic foods (e.g., supplementary foods for dietary use) excluding products of food categories 13.1 - 13.4	2000 mg/kg	Note 13	6
14.1.1.2	Table waters and soda waters	200 mg/kg	Note 13	6
14.1.2.1	Canned or bottled (pasteurized) fruit juice	2100 mg/kg	Note 13	6
14.1.2.2	Canned or bottled (pasteurized) vegetable juice	2000 mg/kg	Note 13	6
14.1.2.3	Concentrate (liquid or solid) for fruit juice	2100 mg/kg	Note 13	6
14.1.2.4	Concentrate (liquid or solid) for vegetable juice	1400 mg/kg	Note 13	6
14.1.3.1	Canned or bottled (pasteurized) fruit nectar	2000 mg/kg	Note 13	6
14.1.3.2	Canned or bottled (pasteurized) vegetable nectar	2000 mg/kg	Note 13	6
14.1.3.3	Concentrate (liquid or solid) for fruit nectar	1000 mg/kg	Note 13	6
14.1.3.4	Concentrate (liquid or solid) for vegetable nectar	500 mg/kg	Note 13	6
14.1.4	Water-based flavoured drinks, including “sport” or “electrolyte” drinks and particulated drinks	1000 mg/kg	Note 13	6
14.1.5	Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa	600 mg/kg	Note 13	6
14.2.2	Cider and perry	1000 mg/kg	Note 13	6
14.2.4	Fruit wine	1000 mg/kg	Note 13	6
14.2.5	Mead	1000 mg/kg	Note 13	6
15.1	Snacks - potato, cereal, flour or starch based (from roots and tubers, pulses and legumes)	1000 mg/kg	Note 13	6
16.0	Composite foods (e.g., casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01 - 15	1000 mg/kg	Note 13	6

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

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) x (0.025 mg/U) x (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.