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 VI)

SORBITOL (INCLUDING SORBITOL SYRUP)

Sorbitol and Sorbitol Syrup

INS: 420

Function: Bulking Agent, Emulsifier, Humectant, Sequestrant, Stabilizer, Sweetener, Thickener

Food Cat. No.	Food Category	Max Level	Comments	Step
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	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 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
09.2.4.1	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	35000 mg/kg		5
10.2.2	Frozen egg products	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
13.1	Infant formulae and follow-on formulae	GMP		5
13.2	Weaning foods for infants and growing children	GMP		5

STARCH ACETATE

Starch Acetate Esterified with Acetic	INS: 1420	Starch Acetate Esterified with Vinyl	INS: 1421
Anhydride		Acetate

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
13.2	Weaning foods for infants and growing children	50000 mg/kg		5

STARCH SODIUM OCTENYL SUCCINATE

Starch Sodium Octenyl Succinate

INS: 1450

Function: Emulsifier, Stabilizer, Thickener

Food Cat. No.	Food Category	Max Level	Comments	Step
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
13.2	Weaning foods for infants and growing children	50000 mg/kg		5

STEAROYL-2-LACTYLATES

Sodium Stearoyl Lactylate

INS: 481i

Calcium Stearoyl Lactylate

INS: 482i

Function: Emulsifier, Stabilizer, Thickener

Food Cat. No.	Food Category	Max Level	Comments	Step
03.0	Edible ices, including sherbet and sorbet	5000 mg/kg	Note 15	5
04.2.2.2	Dried vegetables, seaweeds, and nuts and seeds	5000 mg/kg		5
10.2	Egg products	500 mg/kg		5

SUCRALOSE

Sucralose

INS: 955

Function: Sweetener

Food Cat. No.	Food Category	Max Level	Comments	Step
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	1500 mg/kg		5
12.2	Herbs, spices, seasonings (including salt substitutes), and condiments (e.g., seasoning for instant noodles)	700 mg/kg		5

SUCROGLYCERIDES

Sucroglycerides

INS: 474

Function: Emulsifier, Stabilizer, Thickener

Food Cat. No.	Food Category	Max Level	Comments	Step
14.1.4	Water-based flavoured drinks, including “sport” or “electrolyte” drinks and particulated drinks	5000 mg/kg		5
14.2.2	Cider and perry	5000 mg/kg		5
14.2.4	Fruit wine	5000 mg/kg		5
14.2.5	Mead	5000 mg/kg		5
14.2.6	Spirituous beverages	5000 mg/kg		5

SUCROSE ESTERS OF FATTY ACIDS

Sucrose Esters of Fatty Acids

INS: 473

Function: Adjuvant, Emulsifiers, Stabilizer, Thickener

Food Cat. No.	Food Category	Max Level	Comments	Step
01.5.2	Milk and cream powder analogues	10000 mg/kg		5
01.6.4	Processed cheese	10000 mg/kg		5
01.6.5	Cheese analogues	10000 mg/kg		5
01.7	Dairy-based desserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt)	10000 mg/kg		5
02.1.2	Vegetable oils and fats	5000 mg/kg		5
04.1.2.8	Fruit preparations, including pulp, purees, fruit toppings and coconut milk	1500 mg/kg		5
04.2.1.3	Peeled, cut or shredded vegetables, and nuts and seeds	3000 mg/kg		5
05.2	Confectionery including hard and soft candy, nougat, etc. other than food categories 05.1, 05.3 and 05.4	10000 mg/kg		5
06.0	Cereals and cereal products, including flours and starches from roots and tubers, pulses and legumes, excluding bakery wares of food category 07.0	10000 mg/kg		5
08.4	Edible casings (e.g., sausage casings)	5000 mg/kg		5
09.2.1	Frozen fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms	10000 mg/kg		5
09.2.4	Cooked and/or fried fish and fish products, including mollusks, crustaceans, and echinoderms	10000 mg/kg		5
09.2.5	Smoked, dried, fermented, and/or salted fish and fish products, including mollusks, crustaceans, and echinoderms	10000 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	5000 mg/kg		5
12.5	Soups and broths	5000 mg/kg		5
13.1	Infant formulae and follow-on formulae	5000 mg/kg		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	5000 mg/kg		5
15.1	Snacks - potato, cereal, flour or starch based (from roots and tubers, pulses and legumes)	10000 mg/kg		5
16.0	Composite foods (e.g., casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01 - 15	10000 mg/kg		5

SULPHITES

Sulphur Dioxide	INS: 220
Sodium Hydrogen Sulphite	INS: 222
Potassium Metabisuphite	INS: 224
Calcium Hydrogen Sulphite	INS: 227
Sodium Thiosulphate	INS: 539
Sodium Sulphite	INS: 221
Sodium Metabisulphite	INS: 223
Potassium Sulphite	INS: 225
Potassium Bisulphite	INS: 228

Function: Acidity Regulator, Adjuvant, Antioxidant, Bleaching Agent (Not for Flour), Flour Treatment Agent, Firming Agent, Preservative, Sequestrant, Stabilizer

Food Cat. No.	Food Category	Max Level	Comments	Step
03.0	Edible ices, including sherbet and sorbet	100 mg/kg	Note 44	5
04.1.2.2	Dried fruit	3000 mg/kg	Note 44	5
04.2.1.3	Peeled, cut or shredded vegetables, and nuts and seeds	500 mg/kg	Note 44	5
04.2.2.7	Fermented vegetable products	1000 mg/kg	Note 44	5
05.4	Decorations (e.g., for fine bakery wares), toppings (non-fruit) and sweet sauces	150 mg/kg	Note 44	5
07.1.4	Bread-type products, including bread stuffing and bread crumbs	500 mg/kg	Note 44	5
07.2	Fine bakery wares	300 mg/kg	Note 44	5
11.2	Other sugars and syrups (e.g., brown sugar, maple syrup)	40 mg/kg	Note 44	5
12.5	Soups and broths	1000 mg/kg	Note 44	5
12.9	Protein products	500 mg/kg	Note 44	5
14.1.3.3	Concentrate (liquid or solid) for fruit nectar	70 mg/kg	Note 44	5
14.1.3.4	Concentrate (liquid or solid) for vegetable nectar	70 mg/kg	Note 44	5
14.2.1	Beer and malt beverages	150 mg/kg	Note 44	5
14.2.2	Cider and perry	350 mg/kg	Note 44	5
14.2.4	Fruit wine	350 mg/kg	Note 44	5
14.2.5	Mead	350 mg/kg	Note 44	5
14.2.6.2	Spirituous beverages containing less than 15% alcohol	150 mg/kg	Note 44	5

SUNSET YELLOW FCF

Sunset Yellow FCF

INS: 110

Function: Colour

Food Cat. No.	Food Category	Max Level	Comments	Step
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
04.1.2.7	Candied fruit	300 mg/kg		5
04.1.2.9	Fruit-based desserts, including fruit-flavoured water-based desserts	300 mg/kg		5
04.2.2.2	Dried vegetables, seaweeds, and nuts and seeds	300 mg/kg		5
04.2.2.7	Fermented vegetable products	200 mg/kg		5
06.4.2	Pre-cooked or dried pastas and noodles and like products	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
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
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

TALC

Talc

INS: 553iii

Function: Anticaking Agent

Food Cat. No.	Food Category	Max Level	Comments	Step
06.1	Whole, broken, or flaked grain, including rice	GMP		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

TANNIC ACID (TANNINS, FOOD GRADE)

Tannic Acid (Tannins, Food Grade)

INS: 181

Function: Colour

Food Cat. No.	Food Category	Max Level	Comments	Step
05.3	Chewing gum	GMP		5
14.2.2	Cider and perry	200 mg/kg		5
14.2.3	Wines	200 mg/kg		5
14.2.4	Fruit wine	GMP		5
14.2.5	Mead	GMP		5

TARA GUM

Tara Gum

INS: 417

Function: Thickener, Stabilizer

Food Cat. No.	Food Category	Max Level	Comments	Step
01.2.1.2	Fermented milks (plain), heat-treated after fermentation	GMP		5
01.2.2	Renneted milk	GMP		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	GMP	Note 73	5
09.2.2	Frozen battered fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms	GMP	Note 73	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)	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	1000 mg/kg		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
14.1.5	Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa	GMP		5

TARTARIC, ACETIC & FATTY ACID ESTERS OF GLYCEROL (MIXED)

Tartaric, Acetic & Fatty Acid Esters of

INS: 472f Glycerol (Mixed)

Function: 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		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

TARTRATES

Tartaric Acid (L(+)-)	INS: 334
Disodium Tartrate	INS: 335ii
Dipotassium Tartrate	INS: 336ii
Monosodium Tartrate	INS: 335i
Monopotassium Tartrate	INS: 336i
Potassium Sodium Tartrate	INS: 337

Function: Anticaking Agent, Acidity Regulator, Adjuvant, Antioxidant, Bulking Agent, Emulsifier, Flour Treatment Agent, Humectant, Preservative, Raising Agent, Sequestrant, Stabilizer, Thickener

Food Cat. No.	Food Category	Max Level	Comments	Step
03.0	Edible ices, including sherbet and sorbet	2000 mg/kg	Note 45	5
04.1.2.11	Fruit fillings for pastries	10000 mg/kg	Note 29	5
05.1	Cocoa products and chocolate products including imitations and chocolate substitutes	10000 mg/kg	Note 45	5
05.2	Confectionery including hard and soft candy, nougat, etc. other than food categories 05.1, 05.3 and 05.4	20000 mg/kg	Note 45	5
05.4	Decorations (e.g., for fine bakery wares), toppings (non-fruit) and sweet sauces	8000 mg/kg	Note 45	5
07.0	Bakery wares	10000 mg/kg	Note 45	5
12.4	Mustards	5000 mg/kg	Note 45	5
12.5	Soups and broths	5000 mg/kg	Note 45	5
14.1.2	Fruit and vegetable juices	4000 mg/kg	Note 29	5
14.2.1	Beer and malt beverages	2000 mg/kg	Note 45	5
14.2.2	Cider and perry	2000 mg/kg	Note 45	5
14.2.4	Fruit wine	GMP	Note 45	5
16.0	Composite foods (e.g., casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01 - 15	600 mg/kg	Notes 2 & 45	5

TARTRAZINE

Tartrazine

INS: 102

Function: Colour

Food Cat. No.	Food Category	Max Level	Comments	Step
01.3.2	Beverage whiteners	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
04.1.2.7	Candied fruit	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
04.2.2.2	Dried vegetables, seaweeds, and nuts and seeds	300 mg/kg		5
06.3	Breakfast cereals, including rolled oats	300 mg/kg		5
06.4.2	Pre-cooked or dried pastas and noodles and like products	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
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
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

TBHQ

Tertiary Butylhydroquinone

INS: 319

Function: Antioxidant

Food Cat. No.	Food Category	Max Level	Comments	Step
02.1	Fats and oils essentially free from water	200 mg/kg		5
02.2	Fat emulsions mainly of type water-in-oil	200 mg/kg		5
03.0	Edible ices, including sherbet and sorbet	200 mg/kg	Note 15	5
05.0	Confectionery	200 mg/kg	Note 15	5

THAUMATIN

Thaumatin

INS: 957

Function: Sweetener, 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)	400 mg/kg	Note 51	5

TITANIUM DIOXIDE

Titanium Dioxide

INS: 171

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
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	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
14.2.3.2	Sparkling and semi-sparkling wines	GMP		5
14.2.3.4	Aromatized wine	GMP		5

TOCOPHEROLS

Mixed Tocopherols Concentrate

INS: 306

Alpha-Tocopherol

INS: 307

Function: Antioxidant

Food Cat. No.	Food Category	Max Level	Comments	Step
01.5.1	Milk powder and cream powder (plain)	5000 mg/kg		5
02.2.1.1	Butter and concentrated butter	GMP		5
03.0	Edible ices, including sherbet and sorbet	500 mg/kg	Note 15	5
04.1.2.8	Fruit preparations, including pulp, purees, fruit toppings and coconut milk	150 mg/kg		5
04.1.2.9	Fruit-based desserts, including fruit-flavoured water-based desserts	150 mg/kg		5
04.1.2.11	Fruit fillings for pastries	150 mg/kg		5
04.2.2.8	Cooked or fried vegetables and seaweeds	200 mg/kg		5
05.0	Confectionery	500 mg/kg	Note 15	5
06.4.2	Pre-cooked or dried pastas and noodles and like products	GMP		5
06.5	Cereal and starch based desserts (e.g., rice pudding, tapioca pudding)	150 mg/kg		5
06.6	Batters (e.g., for breading ro batters for fish or poultry)	5 mg/kg		5
07.0	Bakery wares	200 mg/kg		5
08.2	Processed meat, poultry, and game products in whole pieces or cuts	3000 mg/kg		5
08.3	Processed comminuted meat, poultry, and game products	3000 mg/kg		5
08.4	Edible casings (e.g., sausage casings)	5000 mg/kg		5
10.4	Egg-based desserts (e.g., custard)	150 mg/kg		5
14.2.1	Beer and malt beverages	150 mg/kg		5
14.2.3	Wines	150 mg/kg		5
14.2.6.2	Spirituous beverages containing less than 15% alcohol	150 mg/kg		5
15.2	Processed nuts, including covered nuts and nut mixtures (withe. g., dried fruit)	1500 mg/kg		5

TRAGACANTH GUM

Tragacanth Gum

INS: 413

Function: Bulking Agent, Emulsifier, 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
02.1	Fats and oils essentially free from water	13000 mg/kg		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
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
14.1.2.1	Canned or bottled (pasteurized) fruit juice	2000 mg/kg		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

TRIACETIN

Triacetin

INS: 1518

Function: Humectant

Food Cat. No.	Food Category	Max Level	Comments	Step
14.2.3	Wines	GMP		5

TRIPOTASSIUM CITRATE

Tripotassium Citrate

INS: 332ii

Function: Acidity Regulator, Antioxidant, Emulsifier, Sequestrant, Stabilizer

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
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
02.1	Fats and oils essentially free from water	GMP		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
04.2.2.1	Frozen vegetables	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		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
13.1	Infant formulae and follow-on formulae	GMP		5
13.2	Weaning foods for infants and growing children	GMP		5
14.1.5	Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa	GMP		5
14.2.3.4	Aromatized wine	GMP		5

TRISODIUM CITRATE

Trisodium Citrate

INS: 331iii

Function: Acidity Regulator, Antioxidant, Emulsifier, Sequestrant, Stabilizer

Food Cat. No.	Food Category	Max Level	Comments	Step
01.1.1	Milk and buttermilk	GMP		5
01.2.1	Fermented milks (plain)	1500 mg/kg	Note 63	5
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
02.1	Fats and oils essentially free from water	GMP		5
04.1.1	Fresh fruit	2000 mg/kg		5
04.2.1	Fresh vegetables, and nuts and seeds	2000 mg/kg		5
04.2.2.1	Frozen vegetables	GMP		5
08.1.1	Fresh meat, poultry, and game, whole pieces or cuts	5000 mg/kg		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
09.2.2	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
10.2.1	Liquid egg products	GMP		5
10.2.2	Frozen egg products	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
13.1	Infant formulae and follow-on formulae	GMP		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

XANTHAN GUM

Xanthan Gum

INS: 415

Function: Thickener, Stabilizer

Food Cat. No.	Food Category	Max Level	Comments	Step
01.1.1.2	Buttermilk (plain)	3000 mg/kg		5
01.2.1.2	Fermented milks (plain), heat-treated after fermentation	5000 mg/kg		5
01.4.1	Pasteurized cream	GMP		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	5000 mg/kg	Note 52	5
06.4.2	Pre-cooked or dried pastas and noodles and like products	4000 mg/kg	Note 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
10.2.1	Liquid egg products	GMP		5
10.2.2	Frozen egg products	GMP		5
11.2	Other sugars and syrups (e.g., brown sugar, maple syrup)	5000 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	5000 mg/kg		5
14.1.3.1	Canned or bottled (pasteurized) fruit nectar	3000 mg/kg		5

XYLITOL

Xylitol

INS: 967

Function: Bulking Agent, Emulsifier, Humectant, Stabilizer, Sweetener, Thickener

Food Cat. No.	Food Category	Max Level	Comments	Step
01.2.1.2	Fermented milks (plain), heat-treated after fermentation	GMP		5
01.2.2	Renneted milk	GMP		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 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
09.2.4.1	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
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
13.1	Infant formulae and follow-on formulae	GMP		5
13.2	Weaning foods for infants and growing children	GMP		5

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

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) 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.