Page précédente Table des matières Page suivante


ANNEXE V: AVANT-PROJET D’ADDITIONS AUX TABLEAUX 1 ET 2 DE LA DE LA NORME GENERALE CODEX POUR LES ADDITIFS ALIMENTAIRES (NGAA), A L’ETAPE 5 DE LA PROCEDURE (PART II)

CALCIUM CARBONATE

Calcium Carbonate

INS: 170i

Function: Anticaking Agent, Acidity Regulator, Colour, Emulsifier, Stabilizer

Food Cat. No.

Food Category

Max Level

Comments

Step

01.2.2

Renneted milk

GMP


5

01.4.1

Pasteurized cream

2000 mg/kg


5

01.4.2

Sterilized, UHT, whipping or whipped, and reduced fat creams

5000 mg/kg


5

04.1.1.2

Surface-treated fresh fruit

GMP


5

04.2.1.2

Surface-treated fresh vegetables, and nuts and seeds

GMP


5

06.1

Whole, broken, or flaked grain, including rice

2220 mg/kg


5

06.2

Flours and starches

GMP

Note 57

5

08.1.1

Fresh meat, poultry, and game, whole pieces or cuts

GMP

Note 3

5

08.1.2

Fresh meat, poultry, and game, comminuted

1500 mg/kg


5

09.1

Fresh fish and fish products, including mollusks, crustaceans, and echinoderms

GMP

Note 3

5

09.2.1

Frozen fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms

GMP


5

09.2.2

Frozen battered fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms

GMP

Note 3

5

09.2.3

Frozen minced and creamed fish products, including mollusks, crustaceans, and echinoderms

GMP

Note 3

5

09.2.4.1

Cooked fish and fish products

GMP


5

09.2.4.2

Cooked mollusks, crustaceans, and echinoderms

GMP


5

09.2.4.3

Fried fish and fish products, including mollusks, crustaceans, and echinoderms

GMP

Note 3

5

09.2.5

Smoked, dried, fermented, and/or salted fish and fish products, including mollusks, crustaceans, and echinoderms

GMP


5

10.1

Fresh eggs

GMP

Notes 3 & 4

5

12.1

Salt

20000 mg/kg


5

13.1

Infant formulae and follow-on formulae

GMP


5

13.2

Weaning foods for infants and growing children

GMP


5

14.1.2.1

Canned or bottled (pasteurized) fruit juice

GMP


5

14.2.3

Wines

3500 mg/kg


5


CALCIUM CHLORIDE

Calcium Chloride

INS: 509

Function: Firming Agent, Stabilizer, Thickener

Food Cat. No.

Food Category

Max Level

Comments

Step

01.4.1

Pasteurized cream

2000 mg/kg


5

01.4.2

Sterilized, UHT, whipping or whipped, and reduced fat creams

2000 mg/kg


5

04.2.1.2

Surface-treated fresh vegetables, and nuts and seeds

800 mg/kg

Note 58

5

04.2.1.3

Peeled, cut or shredded vegetables, and nuts and seeds

800 mg/kg

Note 58

5

04.2.2.1

Frozen vegetables

4000 mg/kg


5

08.1.1

Fresh meat, poultry, and game, whole pieces or cuts

15000 mg/kg


5

14.1.2.1

Canned or bottled (pasteurized) fruit juice

2000 mg/kg


5

14.1.5

Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa

3200 mg/kg


5


CALCIUM CITRATE

Calcium Citrate

INS: 333

Function: Acidity Regulator, Antioxidant, Emulsifier, Firming Agent, Sequestrant

Food Cat. No.

Food Category

Max Level

Comments

Step

01.4.1

Pasteurized cream

2000 mg/kg


5

01.4.2

Sterilized, UHT, whipping or whipped, and reduced fat creams

2000 mg/kg


5

02.1

Fats and oils essentially free from water

GMP


5

04.2.2.1

Frozen vegetables

GMP


5

08.1.2

Fresh meat, poultry, and game, comminuted

GMP


5

09.1

Fresh fish and fish products, including mollusks, crustaceans, and echinoderms

GMP


5

09.2.1

Frozen fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms

GMP


5

09.2.4

Cooked and/or fried fish and fish products, including mollusks, crustaceans, and echinoderms

GMP


5

12.2

Herbs, spices, seasonings (including salt substitutes), and condiments (e.g., seasoning for instant noodles)

GMP

Note 51

5

13.1

Infant formulae and follow-on formulae

GMP


5

13.2

Weaning foods for infants and growing children

GMP


5


CALCIUM GLUCONATE

Calcium Gluconate

INS: 578

Function: Acidity Regulator, Firming Agent, Stabilizer, Thickener

Food Cat. No.

Food Category

Max Level

Comments

Step

04.2.1.2

Surface-treated fresh vegetables, and nuts and seeds

800 mg/kg

Note 58

5

04.2.1.3

Peeled, cut or shredded vegetables, and nuts and seeds

800 mg/kg

Note 58

5

04.2.2.1

Frozen vegetables

1000 mg/kg

Note 58

5


CALCIUM GLUTAMATE, Dl-L-

Calcium Glutamate, Dl-L-

INS: 623

Function: Flavour Enhancer

Food Cat. No.

Food Category

Max Level

Comments

Step

12.2

Herbs, spices, seasonings (including salt substitutes), and condiments (e.g., seasoning for instant noodles)

GMP

Note 51

5


CALCIUM GUANYLATE, 5’-

Calcium Guanylate, 5’-

INS: 629

Function: Flavour Enhancer

Food Cat. No.

Food Category

Max Level

Comments

Step

12.2

Herbs, spices, seasonings (including salt substitutes), and condiments (e.g., seasoning for instant noodles)

GMP

Note 51

5


CALCIUM HYDROXIDE

Calcium Hydroxide

INS: 526

Function: Acidity Regulator, Firming Agent

Food Cat. No.

Food Category

Max Level

Comments

Step

02.2.1.1

Butter and concentrated butter

2000 mg/kg

Note 52

5

04.2.1.2

Surface-treated fresh vegetables, and nuts and seeds

800 mg/kg

Note 58

5

04.2.1.3

Peeled, cut or shredded vegetables, and nuts and seeds

800 mg/kg

Note 58

5

04.2.2.1

Frozen vegetables

1000 mg/kg

Note 58

5

08.1.1

Fresh meat, poultry, and game, whole pieces or cuts

GMP


5

13.1

Infant formulae and follow-on formulae

GMP


5

13.2

Weaning foods for infants and growing children

GMP


5


CALCIUM INOSINATE, 5’-

Calcium Inosinate, 5’-

INS: 633

Function: Flavour Enhancer

Food Cat. No.

Food Category

Max Level

Comments

Step

12.2

Herbs, spices, seasonings (including salt substitutes), and condiments (e.g., seasoning for instant noodles)

GMP

Note 51

5


CALCIUM LACTATE

Calcium Lactate

INS: 327

Function: Acidity Regulator, Antioxidant, Emulsifier, Firming Agent, Stabilzer, Thickener

Food Cat. No.

Food Category

Max Level

Comments

Step

01.4.1

Pasteurized cream

GMP


5

08.1.2

Fresh meat, poultry, and game, comminuted

6000 mg/kg


5

12.1

Salt

GMP


5

13.2

Weaning foods for infants and growing children

GMP


5


CALCIUM MALATE

Calcium Malate

INS: 352ii

Function: Acidity Regulator

Food Cat. No.

Food Category

Max Level

Comments

Step

14.2.3

Wines

GMP


5


CALCIUM OXIDE

Calcium Oxide

INS: 529

Function: Acidity Regulator, Flour Treatment Agent

Food Cat. No.

Food Category

Max Level

Comments

Step

08.1.1

Fresh meat, poultry, and game, whole pieces or cuts

GMP


5


CALCIUM RIBONUCLEOTIDES, 5’-

Calcium Ribonucleotides, 5’-

INS: 634

Function: Flavour Enhancer

Food Cat. No.

Food Category

Max Level

Comments

Step

12.2

Herbs, spices, seasonings (including salt substitutes), and condiments (e.g., seasoning for instant noodles)

GMP

Note 51

5


CALCIUM SILICATE

Calcium Silicate

INS: 552

Function: Anticaking Agent

Food Cat. No.

Food Category

Max Level

Comments

Step

11.2

Other sugars and syrups (e.g., brown sugar, maple syrup)

15000 mg/kg

Note 56

5

12.1

Salt

20000 mg/kg


5

12.2

Herbs, spices, seasonings (including salt substitutes), and condiments (e.g., seasoning for instant noodles)

10000 mg/kg

Note 51

5


CALCIUM SULPHATE

Calcium Sulphate

INS: 516

Function: Acidity Regulator, Bulking Agent, Firming Agent, Flour Treatment Agent, Sequestrant, Stabilizer, Thickener

Food Cat. No.

Food Category

Max Level

Comments

Step

04.2.1.2

Surface-treated fresh vegetables, and nuts and seeds

800 mg/kg

Note 58

5

04.2.1.3

Peeled, cut or shredded vegetables, and nuts and seeds

800 mg/kg

Note 58

5

04.2.2.1

Frozen vegetables

3500 mg/kg


5

06.2

Flours and starches

GMP

Note 57

5

06.4.2

Pre-cooked or dried pastas and noodles and like products

5000 mg/kg

Note 54

5

14.2.3

Wines

2000 mg/kg


5


CANTHAXANTHIN

Canthaxanthin

INS: 161g

Function: Colour

Food Cat. No.

Food Category

Max Level

Comments

Step

01.6

Cheese

GMP


5

04.1.2.6

Fruit-based spreads (e.g., chutney) excluding products of food category 04.1.2.5

GMP


5

04.1.2.8

Fruit preparations, including pulp, purees, fruit toppings and coconut milk

GMP


5

05.2

Confectionery including hard and soft candy, nougat, etc. other than food categories 05.1, 05.3 and 05.4

50 mg/kg


5

07.0

Bakery wares

GMP


5

08.1.1

Fresh meat, poultry, and game, whole pieces or cuts

100 mg/kg


5

09.2.1

Frozen fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms

GMP


5

09.2.4.1

Cooked fish and fish products

200 mg/kg


5

09.2.4.3

Fried fish and fish products, including mollusks, crustaceans, and echinoderms

GMP


5

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

GMP


5

11.2

Other sugars and syrups (e.g., brown sugar, maple syrup)

GMP


5

12.2

Herbs, spices, seasonings (including salt substitutes), and condiments (e.g., seasoning for instant noodles)

GMP


5

12.6

Sauces and like products

100 mg/kg


5

12.9

Protein products

100 mg/kg


5

14.1.3.1

Canned or bottled (pasteurized) fruit nectar

5 mg/kg


5

14.1.4.2

Non-carbonated, including punches and ades

5 mg/kg


5

14.2.1

Beer and malt beverages

5 mg/kg


5

14.2.3

Wines

5 mg/kg


5

14.2.6

Spirituous beverages

5 mg/kg


5

15.1

Snacks - potato, cereal, flour or starch based (from roots and tubers, pulses and legumes)

GMP


5

16.0

Composite foods (e.g., casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01 - 15

GMP

Note 2

5


CARAMEL COLOUR, CLASS I

Caramel Colour, Class I - Plain

INS: 150a

Function: Colour

Food Cat. No.

Food Category

Max Level

Comments

Step

01.2.1.1

Fermented milks (plain), not heat-treated after fermentation

GMP


5

01.2.1.2

Fermented milks (plain), heat-treated after fermentation

150 mg/kg

Note 12

5

01.2.2

Renneted milk

GMP


5

01.4.1

Pasteurized cream

GMP


5

01.4.2

Sterilized, UHT, whipping or whipped, and reduced fat creams

GMP


5

02.2.1.1

Butter and concentrated butter

GMP

Note 52

5

04.1.1.2

Surface-treated fresh fruit

GMP


5

04.2.1.2

Surface-treated fresh vegetables, and nuts and seeds

GMP


5

06.1

Whole, broken, or flaked grain, including rice

GMP


5

06.4.2

Pre-cooked or dried pastas and noodles and like products

GMP

Note 54

5

08.1.1

Fresh meat, poultry, and game, whole pieces or cuts

GMP

Note 3

5

08.1.2

Fresh meat, poultry, and game, comminuted

GMP


5

09.1

Fresh fish and fish products, including mollusks, crustaceans, and echinoderms

GMP

Note 3

5

09.2.1

Frozen fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms

GMP


5

09.2.2

Frozen battered fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms

GMP

Note 41

5

09.2.3

Frozen minced and creamed fish products, including mollusks, crustaceans, and echinoderms

GMP

Note 3

5

09.2.4.1

Cooked fish and fish products

GMP


5

09.2.4.2

Cooked mollusks, crustaceans, and echinoderms

GMP


5

09.2.4.3

Fried fish and fish products, including mollusks, crustaceans, and echinoderms

GMP

Note 3

5

09.2.5

Smoked, dried, fermented, and/or salted fish and fish products, including mollusks, crustaceans, and echinoderms

GMP


5

10.1

Fresh eggs

GMP

Notes 3 & 4

5

11.2

Other sugars and syrups (e.g., brown sugar, maple syrup)

GMP


5

13.1

Infant formulae and follow-on formulae

GMP


5

13.2

Weaning foods for infants and growing children

GMP


5

14.1.2.3

Concentrate (liquid or solid) for fruit juice

GMP


5

14.2.3

Wines

600 mg/kg


5


CARAMEL COLOUR, CLASS III

Caramel Colour, Class III - Ammonia

INS: 150c Process

Function: Colour

Food Cat. No.

Food Category

Max Level

Comments

Step

02.2.1.2

Margarine and similar products (e.g., butter-margarine blends)

GMP


5

04.2.2.2

Dried vegetables, seaweeds, and nuts and seeds

GMP


5

04.2.2.7

Fermented vegetable products

GMP


5

04.2.2.8

Cooked or fried vegetables and seaweeds

GMP


5

05.1

Cocoa products and chocolate products including imitations and chocolate substitutes

GMP


5

06.4.2

Pre-cooked or dried pastas and noodles and like products

GMP


5

06.6

Batters (e.g., for breading ro batters for fish or poultry)

GMP


5

07.1.2

Crackers, excluding sweet crackers

GMP


5

14.1.2

Fruit and vegetable juices

GMP


5

14.1.4

Water-based flavoured drinks, including “sport” or “electrolyte” drinks and particulated drinks

5000 mg/kg


5

14.1.5

Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa

GMP


5


CARAMEL COLOUR, CLASS IV

Caramel Colour, Class IV - Ammonia

INS: 150d Sulphite Process

Function: Colour

Food Cat. No.

Food Category

Max Level

Comments

Step

02.2.1.2

Margarine and similar products (e.g., butter-margarine blends)

GMP


5

04.2.2.2

Dried vegetables, seaweeds, and nuts and seeds

GMP


5

04.2.2.7

Fermented vegetable products

GMP


5

04.2.2.8

Cooked or fried vegetables and seaweeds

GMP


5

05.1

Cocoa products and chocolate products including imitations and chocolate substitutes

GMP


5

06.4.2

Pre-cooked or dried pastas and noodles and like products

GMP


5

06.6

Batters (e.g., for breading ro batters for fish or poultry)

GMP


5

06.7

Rice cakes (Oriental type only)

GMP


5

07.1.2

Crackers, excluding sweet crackers

GMP


5

12.3

Vinegars

1000 mg/kg


5

14.1.2

Fruit and vegetable juices

GMP


5

14.1.4

Water-based flavoured drinks, including “sport” or “electrolyte” drinks and particulated drinks

5000 mg/kg


5

14.1.5

Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa

GMP


5


CARBON DIOXIDE

Carbon Dioxide

INS: 290

Function: Adjuvant, Carbonating Agent, Packing Gas

Food Cat. No.

Food Category

Max Level

Comments

Step

01.1.1

Milk and buttermilk

GMP

Note 59

5

01.2

Fermented and renneted milk products (plain), excluding food category 01.1.2 (dairy-based drinks)

GMP

Note 59

5

01.4.1

Pasteurized cream

GMP

Note 59

5

01.4.2

Sterilized, UHT, whipping or whipped, and reduced fat creams

GMP

Note 59

5

04.1.1

Fresh fruit

GMP

Note 59

5

04.2.1

Fresh vegetables, and nuts and seeds

GMP

Note 59

5

04.2.2.1

Frozen vegetables

GMP

Note 59

5

08.1.2

Fresh meat, poultry, and game, comminuted

100 mg/kg

Note 59

5

09.1

Fresh fish and fish products, including mollusks, crustaceans, and echinoderms

GMP

Note 59

5

09.2.1

Frozen fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms

GMP

Note 59

5

14.1.2.1

Canned or bottled (pasteurized) fruit juice

GMP

Note 69

5

14.1.5

Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa

GMP

Note 59

5

14.2.3

Wines

GMP

Note 60

5


CARMINES

Carmines

INS: 120

Function: Colour

Food Cat. No.

Food Category

Max Level

Comments

Step

07.0

Bakery wares

GMP


5

10.1

Fresh eggs

GMP

Notes 3 & 4

5


CAROB BEAN GUM

Carob Bean Gum

INS: 410

Function: Emulsifier, Stabilizer, Thickener

Food Cat. No.

Food Category

Max Level

Comments

Step

01.1.1.2

Buttermilk (plain)

5000 mg/kg


5

01.2.1.2

Fermented milks (plain), heat-treated after fermentation

5000 mg/kg


5

01.2.2

Renneted milk

GMP


5

01.4.1

Pasteurized cream

5000 mg/kg


5

01.4.2

Sterilized, UHT, whipping or whipped, and reduced fat creams

5000 mg/kg


5

02.2.1.1

Butter and concentrated butter

2000 mg/kg

Note 52

5

04.1.1.2

Surface-treated fresh fruit

GMP


5

04.1.1.3

Peeled or cut fresh fruit

GMP


5

04.2.1.2

Surface-treated fresh vegetables, and nuts and seeds

GMP


5

04.2.1.3

Peeled, cut or shredded vegetables, and nuts and seeds

GMP


5

06.1

Whole, broken, or flaked grain, including rice

GMP


5

08.1.2

Fresh meat, poultry, and game, comminuted

GMP


5

09.2.1

Frozen fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms

5000 mg/kg

Note 61

5

09.2.2

Frozen battered fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms

5000 mg/kg

Note 41

5

09.2.3

Frozen minced and creamed fish products, including mollusks, crustaceans, and echinoderms

GMP


5

09.2.4

Cooked and/or fried fish and fish products, including mollusks, crustaceans, and echinoderms

GMP


5

09.2.5

Smoked, dried, fermented, and/or salted fish and fish products, including mollusks, crustaceans, and echinoderms

GMP


5

11.2

Other sugars and syrups (e.g., brown sugar, maple syrup)

5000 mg/kg


5

12.2

Herbs, spices, seasonings (including salt substitutes), and condiments (e.g., seasoning for instant noodles)

GMP

Note 51

5

13.1

Infant formulae and follow-on formulae

10000 mg/kg


5

13.2

Weaning foods for infants and growing children

20000 mg/kg


5

14.1.2.1

Canned or bottled (pasteurized) fruit juice

GMP


5

14.1.3.1

Canned or bottled (pasteurized) fruit nectar

GMP


5

14.1.5

Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa

GMP


5

14.2.3

Wines

500 mg/kg


5


CAROTENES, VEGETABLE

Carotenes, Natural Extracts, (Vegetable)

INS: 160aii

Function: Colour

Food Cat. No.

Food Category

Max Level

Comments

Step

04.2.2.7

Fermented vegetable products

GMP


5

06.4.2

Pre-cooked or dried pastas and noodles and like products

GMP


5

12.2

Herbs, spices, seasonings (including salt substitutes), and condiments (e.g., seasoning for instant noodles)

GMP


5

14.1.4

Water-based flavoured drinks, including “sport” or “electrolyte” drinks and particulated drinks

2000 mg/kg


5


CAROTENOIDS

Beta-Carotene (Synthetic)

INS: 160ai

Beta-Apo-8’-Carotenal

INS: 160e

Beta-Apo-8’-Carotenoic Acid, Methyl or Ethyl Ester

INS: 160f




Function: Colour

Food Cat. No.

Food Category

Max Level

Comments

Step

04.1.2.11

Fruit fillings for pastries

10 mg/kg


5

04.2.2.2

Dried vegetables, seaweeds, and nuts and seeds

GMP


5

06.6

Batters (e.g., for breading ro batters for fish or poultry)

500 mg/kg


5

07.0

Bakery wares

GMP


5

14.1.2.1

Canned or bottled (pasteurized) fruit juice

100 mg/kg


5

14.1.3.2

Canned or bottled (pasteurized) vegetable nectar

100 mg/kg


5

14.1.3.4

Concentrate (liquid or solid) for vegetable nectar

100 mg/kg


5


CARRAGEENAN

Carrageenan

INS: 407

Function: Emulsifier, Filler, Stabilizer, Thickener

Food Cat. No.

Food Category

Max Level

Comments

Step

01.1.1.1

Milk, including sterilized and UHT goats milk

10000 mg/kg


5

01.1.1.2

Buttermilk (plain)

6000 mg/kg


5

01.2.1.2

Fermented milks (plain), heat-treated after fermentation

5000 mg/kg


5

01.4.1

Pasteurized cream

500 mg/kg


5

01.4.2

Sterilized, UHT, whipping or whipped, and reduced fat creams

5000 mg/kg


5

02.2.1.1

Butter and concentrated butter

GMP

Note 52

5

06.4.2

Pre-cooked or dried pastas and noodles and like products

8330 mg/kg

Notes 37 & 54

5

09.2.1

Frozen fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms

5000 mg/kg

Note 61

5

09.2.2

Frozen battered fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms

GMP

Note 41

5

09.2.4.1

Cooked fish and fish products

GMP


5

11.2

Other sugars and syrups (e.g., brown sugar, maple syrup)

5000 mg/kg


5

13.1

Infant formulae and follow-on formulae

3000 mg/kg


5

13.2

Weaning foods for infants and growing children

GMP


5

14.1.2.1

Canned or bottled (pasteurized) fruit juice

3000 mg/kg


5

14.1.3.1

Canned or bottled (pasteurized) fruit nectar

1000 mg/kg


5

14.2.3

Wines

GMP


5


CHLOROPHYLLS

Chlorophylls

INS: 140

Function: Colour

Food Cat. No.

Food Category

Max Level

Comments

Step

01.2.2

Renneted milk

GMP


5

01.4.1

Pasteurized cream

GMP


5

01.4.2

Sterilized, UHT, whipping or whipped, and reduced fat creams

GMP


5

02.1

Fats and oils essentially free from water

GMP


5

02.2.1.1

Butter and concentrated butter

GMP

Note 52

5

04.1.1.2

Surface-treated fresh fruit

GMP


5

04.2.1.2

Surface-treated fresh vegetables, and nuts and seeds

GMP


5

06.4.2

Pre-cooked or dried pastas and noodles and like products

GMP

Note 54

5

08.1.1

Fresh meat, poultry, and game, whole pieces or cuts

GMP

Note 4

5

08.1.2

Fresh meat, poultry, and game, comminuted

1000 mg/kg


5

09.1

Fresh fish and fish products, including mollusks, crustaceans, and echinoderms

GMP

Note 3

5

09.2.1

Frozen fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms

GMP


5

09.2.2

Frozen battered fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms

GMP

Note 3

5

09.2.3

Frozen minced and creamed fish products, including mollusks, crustaceans, and echinoderms

GMP

Note 3

5

09.2.4.1

Cooked fish and fish products

GMP


5

09.2.4.2

Cooked mollusks, crustaceans, and echinoderms

GMP


5

09.2.4.3

Fried fish and fish products, including mollusks, crustaceans, and echinoderms

GMP

Note 3

5

09.2.5

Smoked, dried, fermented, and/or salted fish and fish products, including mollusks, crustaceans, and echinoderms

GMP


5

10.1

Fresh eggs

GMP

Notes 3 & 4

5

13.1

Infant formulae and follow-on formulae

GMP


5

13.2

Weaning foods for infants and growing children

GMP


5

14.1.2.1

Canned or bottled (pasteurized) fruit juice

GMP


5

14.1.3.1

Canned or bottled (pasteurized) fruit nectar

GMP


5

14.2.3

Wines

GMP


5


CHLOROPHYLLS, COPPER COMPLEXES

Chlorophylls, Copper Complex

INS: 141i

Chlorophyllin Copper Complex, Sodium

INS: 141ii



and Potassium Salts



Function: Colour

Food Cat. No.

Food Category

Max Level

Comments

Step

06.5

Cereal and starch based desserts (e.g., rice pudding, tapioca pudding)

6.4 mg/kg

Note 62

5

09.2.4.1

Cooked fish and fish products

30 mg/kg

Note 62

5

12.5.2

Mixes for soups and broths

GMP


5


CITRIC ACID

Citric Acid

INS: 330

Function: Acidity Regulator, Antioxidant, Sequestrant

Food Cat. No.

Food Category

Max Level

Comments

Step

01.2.1

Fermented milks (plain)

1500 mg/kg

Note 63

5

01.2.1.2

Fermented milks (plain), heat-treated after fermentation

GMP


5

01.4.1

Pasteurized cream

GMP


5

01.4.2

Sterilized, UHT, whipping or whipped, and reduced fat creams

GMP


5

02.1

Fats and oils essentially free from water

100 mg/kg

Note 15

5

04.2.1

Fresh vegetables, and nuts and seeds

GMP


5

04.2.2.1

Frozen vegetables

GMP


5

08.1.1

Fresh meat, poultry, and game, whole pieces or cuts

2000 mg/kg


5

08.1.2

Fresh meat, poultry, and game, comminuted

100 mg/kg

Note 15

5

09.1

Fresh fish and fish products, including mollusks, crustaceans, and echinoderms

GMP


5

09.2.1

Frozen fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms

GMP


5

10.2.1

Liquid egg products

GMP


5

10.2.2

Frozen egg products

GMP


5

12.1

Salt

GMP


5

12.2

Herbs, spices, seasonings (including salt substitutes), and condiments (e.g., seasoning for instant noodles)

GMP

Note 51

5

13.1

Infant formulae and follow-on formulae

GMP


5

13.2

Weaning foods for infants and growing children

25000 mg/kg


5

14.1.2.1

Canned or bottled (pasteurized) fruit juice

GMP


5

14.1.2.3

Concentrate (liquid or solid) for fruit juice

GMP


5

14.1.3.1

Canned or bottled (pasteurized) fruit nectar

GMP


5

14.2.3

Wines

700 mg/kg


5


CITRIC AND FATTY ACID ESTERS OF GLYCEROL

Citric and Fatty Acid Esters of Glycerol

INS: 472c

Function: Antioxidant, Emulsifier, Sequestrant, Stabilizer, Thickener

Food Cat. No.

Food Category

Max Level

Comments

Step

01.1.1.2

Buttermilk (plain)

GMP


5

01.2.1.2

Fermented milks (plain), heat-treated after fermentation

GMP


5

01.2.2

Renneted milk

GMP


5

02.2.1.1

Butter and concentrated butter

10000 mg/kg

Note 52

5

04.1.1.2

Surface-treated fresh fruit

GMP


5

04.2.1.2

Surface-treated fresh vegetables, and nuts and seeds

GMP


5

08.1.1

Fresh meat, poultry, and game, whole pieces or cuts

GMP

Note 3

5

08.1.2

Fresh meat, poultry, and game, comminuted

GMP


5

09.1

Fresh fish and fish products, including mollusks, crustaceans, and echinoderms

GMP

Note 3

5

09.2.1

Frozen fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms

GMP


5

09.2.2

Frozen battered fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms

GMP

Note 3

5

09.2.3

Frozen minced and creamed fish products, including mollusks, crustaceans, and echinoderms

GMP

Note 3

5

09.2.4

Cooked and/or fried fish and fish products, including mollusks, crustaceans, and echinoderms

GMP


5

09.2.5

Smoked, dried, fermented, and/or salted fish and fish products, including mollusks, crustaceans, and echinoderms

GMP


5

11.2

Other sugars and syrups (e.g., brown sugar, maple syrup)

GMP


5

12.2

Herbs, spices, seasonings (including salt substitutes), and condiments (e.g., seasoning for instant noodles)

GMP

Note 51

5

13.2

Weaning foods for infants and growing children

5000 mg/kg


5

14.1.5

Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa

GMP


5

14.2.3.4

Aromatized wine

GMP


5


CURCUMIN

Curcumin

INS: 100i

Function: Colour

Food Cat. No.

Food Category

Max Level

Comments

Step

01.6

Cheese

GMP


5

07.0

Bakery wares

GMP


5


CYCLAMATES

Cyclamic Acid (and Sodium, Potassium,

INS: 952 Calcium Salts

Function: Flavour Enhancer, Sweetener

Food Cat. No.

Food Category

Max Level

Comments

Step

01.2

Fermented and renneted milk products (plain), excluding food category 01.1.2 (dairy-based drinks)

GMP

Note 17

5

11.2

Other sugars and syrups (e.g., brown sugar, maple syrup)

GMP

Note 17

5

13.6

Food supplements

1250 mg/kg


5


DEXTRINS, WHITE AND YELLOW, ROASTED STARCH

Dextrins, White and Yellow Roasted Starch

INS: 1400

Function: Bulking Agent, Emulsifier, Stabilizer, Thickener

Food Cat. No.

Food Category

Max Level

Comments

Step

01.2.1.2

Fermented milks (plain), heat-treated after fermentation

10000 mg/kg


5

01.4.2

Sterilized, UHT, whipping or whipped, and reduced fat creams

GMP


5

09.2.1

Frozen fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms

20000 mg/kg

Notes 3 & 53

5

14.1.5

Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa

GMP


5


DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL

Diacetyltartaric and Fatty Acid Esters of

INS: 472e Glycerol

Function: Emulsifier, Sequestrant, Stabilizer

Food Cat. No.

Food Category

Max Level

Comments

Step

06.4.2

Pre-cooked or dried pastas and noodles and like products

5000 mg/kg


5

13.1

Infant formulae and follow-on formulae

GMP


5

14.1.4

Water-based flavoured drinks, including “sport” or “electrolyte” drinks and particulated drinks

5000 mg/kg


5


DIMETHYL DICARBONATE

Dimethyl Dicarbonate

INS: 242

Function: Preservative

Food Cat. No.

Food Category

Max Level

Comments

Step

14.2.2

Cider and perry

250 mg/kg

Note 18

5

14.2.4

Fruit wine

250 mg/kg

Note 18

5

14.2.5

Mead

200 mg/kg

Note 18

5


DIPOTASSIUM GUANYLATE, 5’-

Dipotassium Guanylate, 5’-

INS: 628

Function: Flavour Enhancer

Food Cat. No.

Food Category

Max Level

Comments

Step

12.2

Herbs, spices, seasonings (including salt substitutes), and condiments (e.g., seasoning for instant noodles)

GMP

Note 51

5


DIPOTASSIUM INOSINATE, 5’-

Dipotassium Inosinate, 5’-

INS: 632

Function: Flavour Enhancer

Food Cat. No.

Food Category

Max Level

Comments

Step

12.2

Herbs, spices, seasonings (including salt substitutes), and condiments (e.g., seasoning for instant noodles)

GMP

Note 51

5


DISODIUM GUANYLATE, 5’-

Disodium Guanylate, 5’-

INS: 627

Function: Flavour Enhancer

Food Cat. No.

Food Category

Max Level

Comments

Step

12.2

Herbs, spices, seasonings (including salt substitutes), and condiments (e.g., seasoning for instant noodles)

GMP

Note 51

5


DISODIUM INOSINATE, 5’-

Disodium Inosinate, 5’-

INS: 631

Function: Flavour Enhancer

Food Cat. No.

Food Category

Max Level

Comments

Step

12.2

Herbs, spices, seasonings (including salt substitutes), and condiments (e.g., seasoning for instant noodles)

GMP

Note 51

5


DISODIUM RIBONUCLEOTIDES, 5’-

Disodium Ribonucleotides, 5’-

INS: 635

Function: Flavour Enhancer

Food Cat. No.

Food Category

Max Level

Comments

Step

12.2

Herbs, spices, seasonings (including salt substitutes), and condiments (e.g., seasoning for instant noodles)

GMP

Note 51

5


DISTARCH PHOSPHATE

Distarch Phosphate

INS: 1412

Function: Bulking Agent, Emulsifier, Stabilizer, Thickener

Food Cat. No.

Food Category

Max Level

Comments

Step

01.2.1.2

Fermented milks (plain), heat-treated after fermentation

10000 mg/kg


5

01.4.1

Pasteurized cream

GMP


5

01.4.2

Sterilized, UHT, whipping or whipped, and reduced fat creams

GMP


5

02.2.1.1

Butter and concentrated butter

GMP

Note 52

5

09.2.2

Frozen battered fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms

GMP

Note 41

5

11.2

Other sugars and syrups (e.g., brown sugar, maple syrup)

10000 mg/kg


5

13.1

Infant formulae and follow-on formulae

25000 mg/kg


5

13.2

Weaning foods for infants and growing children

60000 mg/kg


5

14.1.5

Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa

10000 mg/kg


5


ENZYME TREATED STARCH

Enzyme Treated Starch

INS: 1405

Function: Bulking Agent, Emulsifier, Stabilzer, Thickener

Food Cat. No.

Food Category

Max Level

Comments

Step

11.2

Other sugars and syrups (e.g., brown sugar, maple syrup)

10000 mg/kg


5

14.1.5

Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa

10000 mg/kg


5


ERYTHORBIC ACID

Erythorbic Acid

INS: 315

Isoascorbic Acid

INS: 315


Function: Antioxidant, Colour Rentention Agent

Food Cat. No.

Food Category

Max Level

Comments

Step

02.1

Fats and oils essentially free from water

100 mg/kg


5

02.2.1.1

Butter and concentrated butter

100 mg/kg

Note 52

5

04.1.1

Fresh fruit

GMP


5

04.2.1.3

Peeled, cut or shredded vegetables, and nuts and seeds

GMP


5

04.2.2.1

Frozen vegetables

GMP


5

08.1.1

Fresh meat, poultry, and game, whole pieces or cuts

500 mg/kg


5

09.1

Fresh fish and fish products, including mollusks, crustaceans, and echinoderms

GMP


5

09.2.1

Frozen fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms

1500 mg/kg


5

09.2.2

Frozen battered fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms

GMP

Note 15

5

14.1.2.1

Canned or bottled (pasteurized) fruit juice

GMP


5

14.1.3.1

Canned or bottled (pasteurized) fruit nectar

GMP


5

14.1.5

Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa

GMP


5

14.2.3

Wines

GMP


5


ERYTHROSINE

Erythrosine

INS: 127

Function: Colour

Food Cat. No.

Food Category

Max Level

Comments

Step

01.2.1.1

Fermented milks (plain), not heat-treated after fermentation

300 mg/kg


5

01.7

Dairy-based desserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt)

300 mg/kg


5

02.4

Fat-based desserts excluding dairy-based dessert products of food category 01.7

300 mg/kg


5

04.1.2.6

Fruit-based spreads (e.g., chutney) excluding products of food category 04.1.2.5

300 mg/kg


5

04.1.2.7

Candied fruit

300 mg/kg


5

04.1.2.8

Fruit preparations, including pulp, purees, fruit toppings and coconut milk

300 mg/kg


5

04.1.2.9

Fruit-based desserts, including fruit-flavoured water-based desserts

300 mg/kg


5

04.1.2.11

Fruit fillings for pastries

300 mg/kg


5

05.2

Confectionery including hard and soft candy, nougat, etc. other than food categories 05.1, 05.3 and 05.4

300 mg/kg


5

05.4

Decorations (e.g., for fine bakery wares), toppings (non-fruit) and sweet sauces

300 mg/kg


5

06.3

Breakfast cereals, including rolled oats

300 mg/kg


5

06.5

Cereal and starch based desserts (e.g., rice pudding, tapioca pudding)

300 mg/kg


5

07.0

Bakery wares

300 mg/kg


5

09.2.1

Frozen fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms

300 mg/kg


5

09.2.4.3

Fried fish and fish products, including mollusks, crustaceans, and echinoderms

300 mg/kg


5

09.4

Fully preserved, including canned or fermented fish and fish products, including mollusks, crustaceans, and echinoderms

300 mg/kg


5

10.4

Egg-based desserts (e.g., custard)

300 mg/kg


5

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

300 mg/kg


5

11.2

Other sugars and syrups (e.g., brown sugar, maple syrup)

300 mg/kg


5

11.4

Table-top sweeteners, including those containing high-intensity sweeteners

300 mg/kg


5

12.2

Herbs, spices, seasonings (including salt substitutes), and condiments (e.g., seasoning for instant noodles)

300 mg/kg


5

13.6

Food supplements

300 mg/kg


5

14.1.4

Water-based flavoured drinks, including “sport” or “electrolyte” drinks and particulated drinks

300 mg/kg


5

15.1

Snacks - potato, cereal, flour or starch based (from roots and tubers, pulses and legumes)

300 mg/kg


5

16.0

Composite foods (e.g., casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01 - 15

300 mg/kg

Note 2

5



Page précédente Début de page Page suivante