NORME GÉNÉRALE CODEX POUR LES ADDITIFS ALIMENTAIRES
(CODEX STAN 192-1995, Rev. 4-2003)
PROJETS (ÉTAPE 8) ET AVANT-PROJETS (ÉTAPE 5/8) DE DISPOSITIONS RELATIVES
À DES ADDITIFS ALIMENTAIRES À INCLURE DANS LE TABLEAU 11
CARNAUBA WAX
Carnauba Wax INS: 903
Function: Anticaking Agent, Adjuvant, Bulking Agent, Carrier Solvent, Glazing Agent, Release Agent
Food Cat. No. Food Category Max Level Comments Step Year
04.1.1.2 Surface-treated fresh fruit 400 mg/ kg 8
04.1.2 Processed fruit 400 mg/ kg 8
04.2.1.2 Surface-treated fresh vegetables (including mushrooms 400 mg/ kg Note 79 8
and fungi, roots and tubers, pulses and legumes, and
aloe vera), seaweeds, and nuts and seeds
05.1.4 Cocoa and chocolate products2 500 mg/kg Note 8 8
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 Year
06.4.3 Pre-cooked pastas and noodles and like products 1000 mg/kg Note 13 8
07.0 Bakery wares 1000 mg/kg Note 13 8
09.2.5 Smoked, dried, fermented, and/or salted fish and fish 200 mg/kg Notes 13 & 121 8
products, including mollusks, crustaceans, and
echinoderms
14.1.2.1 Fruit juice 1000 mg/kg Notes 13 & 122 8
14.1.2.3 Concentrates for fruit juice 1000 mg/kg Notes 13, 122 & 127 8 14.1.3.1 Fruit nectar 1000 mg/kg Notes 13 & 122 8 14.1.3.3 Concentrates for fruit nectar 1000 mg/kg Notes 13, 122 & 127 8
14.1.3.4 Concentrates for vegetable nectar 600 mg/kg Note 13 8
14.1.4 Water-based flavoured drinks, including "sport," "energy," 600 mg/kg Note 13 & 123 8
or "electrolyte" drinks and particulated drinks
14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and 1000 mg/kg Note 13 5/8
other hot cereal and grain beverages, excluding cocoa
14.2.2 Cider and perry 1000 mg/kg Note 13 & 124 8
14.2.5 Mead 1000 mg/kg Note 13 8
15.1 Snacks - potato, cereal, flour or starch based (from roots 1000 mg/kg Note 13 8
and tubers, pulses and legumes)
16.0 Composite foods - foods that could not be placed in 1000 mg/kg Note 13 8
categories 0.1 – 15.0
QUILLAIA EXTRACT
Quillaia Extract INS: 999
Function: Foaming Agent
Food Cat. No. Food Category Max Level Comments Step Year
14.1.4 Water-based flavoured drinks, including "sport," "energy," 100 mg/kg 8
or "electrolyte" drinks and particulated drinks
MINERAL OIL (HIGH VISCOSITY)
Mineral Oil (High Viscosity) INS: 905d
Function: Glazing Agent, Release Agent
Food Cat. No. Food Category Max Level Comments Step Year
05.1 Cocoa products and chocolate products including 2000 mg/kg Note 3 8
imitations and chocolate substitutes
05.2 Confectionery including hard and soft candy, nougats, 2000 mg/kg Note 3 8
etc. other than food categories 05.1, 05.3, and 05.4
05.3 Chewing gum 20,000 mg/kg 8
05.4 Decorations (e.g., for fine bakery wares), toppings 2000 mg/kg Note 3 8
(non-fruit), and sweet sauces
06.1 Whole, broken, or flaked grain, including rice 800 mg/kg Note 98 5/8
07.0 Bakery wares 3000 mg/kg Note 125 8
8.2.3 Frozen processed meat, poultry, and game products 950 mg/kg Note 3 8
in whole pieces or cuts
08.3.3 Frozen processed comminuted meat, poultry, and game 950 mg/kg Note 3 8
products
MINERAL OIL (MEDIUM & LOW VISCOSITY, CLASS I)
Mineral Oil (Medium & Low Viscosity, INS: 905e
Class I)
Function: Glazing Agent, Release Agent
Food Cat. No. Food Category Max Level Comments Step Year
05.0 Confectionery 2000 mg/kg Note 3 8
07.1.1 Breads and rolls 3000 mg/kg Notes 36 & 126 8
DIMETHYL DICARBONATE
Dimethyl Dicarbonate INS: 242
Function: Preservative
Food Cat. No. Food Category Max Level Comments Step Year
14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and 250 mg/kg Note 18 8
other hot cereal and grain beverages, excluding cocoa
14.2.2 Cider and perry 250 mg/kg Note 18 8
14.2.3 Grape wines 200 mg/kg Note 18 8
14.2.4 Wines (other than grape) 250 mg/kg Note 18 8
14.2.5 Mead 200 mg/kg Note 18 8
GUAIAC RESIN
Guaiac Resin INS: 314
Function: Antioxidant
Food Cat. No. Food Category Max Level Comments Step Year
12.6 Sauces and like products 600 mg/kg Note 15 8
LYSOZYME HYDROCHLORIDE
Lysozyme Hydrochloride INS: 1105
Function: Preservative
Food Cat. No. Food Category Max Level Comments Step Year
14.2.2 Cider and perry 500 mg/kg 8
14.2.3 Grape wines 500 mg/kg 8
POLYDIMETHYLSILOXANE
Polydimethylsiloxane INS: 900a
Function: Anticaking Agent, Antifoaming Agent
Food Cat. No. Food Category Max Level Comments Step Year
04.2.2.6 Vegetable (including mushrooms and fungi, roots and 50 mg/kg 8
tubers, pulses and legumes, and aloe vera), seaweed,
and nut and seed pulps and preparations (e.g., vegetable
desserts and sauces, candied vegetables) other than
food category 04.2.2.5
13.3 Dietetic foods intended for special medical purposes (excluding 50 mg/kg 8
products of food category 13.1)
13.4 Dietetic formulae for slimming purposes and weight reduction 50 mg/kg 8
13.5 Dietetic foods (e.g., supplementary foods for dietary use) excluding 50 mg/kg 8
products of food categories 13.1- 13.4 and 13.6
13.6 Food supplements 50 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 Year
01.6.2.2 Rind of ripened cheese 30,000 mg/kg 5/8
04.1.1.2 Surface-treated fresh fruit 50 mg/kg 5/8
04.2.1.2 Surface-treated fresh vegetables (including mushrooms 50 mg/kg 5/8
and fungi, roots and tubers, pulses and legumes, and
aloe vera), seaweeds, and nuts and seeds
Calcium Disodium Ethylene Diamine INS: 385 Disodium Ethylene Diamine Tetra Acetate INS: 386
Tetra Acetate
Function: Antioxidant, Preservative, Sequestrant
Food Cat. No. Food Category Max Level Comments Step Year
14.2.1 Beer and malt beverages 25 mg/kg Note 21 8
CYCLODEXTRIN, BETA-
Cyclodextrin, Beta- INS: 459
Function: Stabilizer, Binder
Food Cat. No. Food Category Max Level Comments Step Year
15.1 Snacks - potato, cereal, flour or starch based (from roots 500 mg/kg 8
and tubers, pulses and legumes)
GALLATE, PROPYL
Gallate, Propyl INS: 310
Function: Antioxidant
Food Cat. No. Food Category Max Level Comments Step Year
02.1 Fats and oils essentially free from water 200 mg/kg Note 15 8
02.2.1.2 Margarine and similar products 200 mg/kg Note 15 8
02.2.1.3 Blends of butter and margarine 200 mg/kg Note 15 8
02.2.2 Emulsions containing less than 80% fat 200 mg/kg Note 15 8
02.3 Fat emulsions mainly of type oil-in-water, including mixed 200 mg/kg Note 15 8
and/or flavoured products based on fat emulsions
02.4 Fat-based desserts excluding dairy-based dessert 200 mg/kg Note 15 8
products of food category 01.7
Notes to the Comments for the Revised Draft General Standard for Food Additives (36th CCFAC)
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: Served at greater than 5-fold dilution.
Note 15: Fat or oil basis.
Note 16: For use in glaze, coatings or decorations for fruit, vegetables, meat or fish.
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: For use in smoked fish products only.
Note 23: As iron.
Note 24: As anhydrous sodium ferrocyanide.
Note 25: As formic acid.
Note 26: For use in baking powder only.
Note 27: As p-hydroxybenzoic acid.
Note 28: ADI conversion: if a typical preparation contains 0.025 µg/U, then the ADI of 33,000 U/kg bw becomes: [(33000 U/kg bw) x (0.025 µg/U) x (1 mg/1000 µg)] = 0.825 mg/kg bw
Note 29: Reporting basis not specified.
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: Except for use in special formula at 20,000 mg/kg.
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: Except for use in special formula at 200 mg/kg.
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: Except for use in special formula at 1200 mg/kg.
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
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: Except for use in liquid egg whites at 8800 mg/kg as phosphorus, and in liquid whole eggs at 14,700 mg/kg as phosphorus.
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: For use in tocino (fresh, cured sausage) only.
Note 79: For use on nuts only.
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: For use in sauce only.
Note 84: For use in special formula at 10,000 mg/kg.
Note 85: Excluding use in surimi and fish roe products at 500 mg/kg.
Note 86: Use in whipped dessert toppings other than cream only.
Note 87: Treatment level.
Note 88: Carryover from the ingredient.
Note 89: Except for use in dried tangle (KONBU) at 150 mg/kg.
Note 90: For use in milk-sucrose mixtures used in the finished product.
Note 91: For use in special formula only.
Note 92: On the weight of the protein before re-hydration.
Note 93: Except natural wine produced from Vitis Vinifera grapes.
Note 94: For use in loganiza (fresh, uncured sausage) only.
Note 95: For use in surimi and fish roe products only.
Note 96: Carryover from use in fats.
Note 97: In cocoa and chocolate products.
Note 98: For dust control.
Note 99: For use in fish fillets and minced fish only.
Note 100: For use as a dispersing agent in dill oil used in the final food.
Note 101: Level based on the maximum recommended daily dose of 475 mg/dose, assuming one
600 mg tablet is consumed per day.
Note 102: For use as a surfactant or wetting agent for colours in the food.
Note 103: Except for use in special white wines at 400 mg/kg.
Note 104: Maximum 5000 mg/kg residue in bread and yeast-leavened bakery products.
Note 105: Except for use in dried gourd strips (KAMPYO) at 5000 mg/kg.
Note 106: Except for use in Dijon mustard at 500 mg/kg.
Note 107: Except for use in concentrated grape juice for home wine making at 2000 mg/kg.
Note 108: For use on coffee beans only.
Note 109: Use level reported as 25 lbs/1000 gal x (0.45 kg/lb) x (1 gal/3.75 L) x (1 L/kg) x (106mg/kg)
= 3000 mg/kg
Note 110: For use in frozen French fried potatoes only.
Note 111: For use in dipping solution only.
Note 112: For use in grated cheese only.
Note 113: Excluding butter.
Note 114: Excluding cocoa powder.
Note 115: Except for use in special formula at 12,000 mg/kg.
Note 116: For use in doughs only.
Note 117: Except for use in loganiza (fresh, uncured sausage) at 1000 mg/kg.
Note 118: Except for use in tocino (fresh, cured sausage) at 1000 mg/kg.
Note 119: As carrier for flavours.
Note 120: Except for use in caviar at 2500 mg/kg.
Note 121: Excluding fermented fish products at 1000 mg/kg.
Note 122: Subject to national legislation of importing country.
Note 123: 1000 mg/kg for beverages with pH greater than 3.5.
Note 124: Only for products containing less than 7% ethanol.
Note 125: For use as a release agent for baking pans in a mixture with vegetable oil.
Note 126: For releasing dough in dividing or baking only.
Note 127: As served to the consumer
1 Pour plus de commodité, les amendements aux dispositions relatives aux additifs alimentaires de la NGAA sont indiqués dans le format du tableau 1 uniquement. Une version actualisée des tableaux 1 (Additifs dont l’utilisation est autorisée dans des conditions spécifiques, dans certaines catégories de denrées alimentaires ou dans certaines denrées alimentaires) et 2 (Catégories de denrées alimentaires ou denrées alimentaires individuelles dans lesquelles des additifs alimentaires sont autorisés) sera publiée dès l'adoption par la Commission des amendements proposés comme indiqué dans la présente annexe.
2 Les sections pertinentes de la Norme Codex pour le chocolat et les produits cacaotés et de la Norme générale Codex pour les additifs alimentaires seraient modifiées dès l’adoption par la Commission des amendements proposés, comme indiqué dans la présente annexe, à des fins d’harmonisation à l’échelle du Codex (voir aussi Annexe III).