NORME GÉNÉRALE CODEX POUR LES ADDITIFS ALIMENTAIRES
(CODEX STAN 192-1995, Rev. 4-2003)

INTERRUPTION DE PROJETS (ÉTAPE 6) ET D’AVANT-PROJETS (ÉTAPE 3) DE
DISPOSITIONS RELATIVES À DES ADDITIFS ALIMENTAIRES
I. Les projets (étape 6) et avant-projets (étape 3) de dispositions relatives à des additifs alimentaires dont l’interruption est proposée figurent ci-après dans le format du tableau 1 (Additifs dont l’utilisation est autorisée dans des conditions spécifiques dans certaines catégories de denrées alimentaires ou denrées alimentaires individuelles), bien qu’elles s’appliquent également au tableau 2 (Catégories de denrées alimentaires ou denrées alimentaires individuelles dans lesquelles des additifs alimentaires sont autorisés) de la NGAA.
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
04.1.2.4 Canned or bottled (pasteurized) fruit 800 mg/kg Note 13 6
04.2.2.4 Canned or bottled (pasteurized) or retort pouch vegetables 1000 mg/kg Note 13 6
(including mushrooms and fungi, roots and tubers, pulses and
legumes, and aloe vera), and seaweeds
05.1.1 Cocoa mixes (powders) and cocoa mass/cake 700 mg/kg Note 13 6
12.5 Soups and broths 1000 mg/kg Note 13 6
14.1.2.2 Vegetable juice 2000 mg/kg Note 13 6
14.1.2.4 Concentrate Vegetable juice 1400 mg/kg Note 13 6
14.1.3.2 Vegetable nectar 2000 mg/kg Note 13 6
TANNIC ACID (TANNINS, FOOD GRADE)
Tannic Acid (Tannins, Food Grade) INS: 181
Function: Colour
Food Cat. No. Food Category Max Level Comments Step Year
01.7 Dairy-based desserts (e.g., pudding, fruit or flavoured 400 mg/kg 6
yoghurt)
02.1.3 Lard, tallow, fish oil, and other animal fats GMP 6
02.4 Fat-based desserts excluding dairy-based dessert 50 mg/kg Note 7 6
products of food category 01.7
04.1.2.9 Fruit-based desserts, including fruit-flavoured water- 50 mg/kg 6
based desserts
04.1.2.11 Fruit fillings for pastries 50 mg/kg 6
05.1.3 Cocoa-based spreads, including fillings 50 mg/kg 6
05.2 Confectionery including hard and soft candy, nougat, 400 mg/kg 6
etc. other than food categories 05.1, 05.3 and 05.4
05.3 Chewing gum GMP 6
07.0 Bakery wares 100 mg/kg 6
08.2 Processed meat, poultry, and game products in whole 10 mg/kg 6
pieces or cuts
08.3 Processed comminuted meat, poultry, and game 10 mg/kg 6
products
14.1.4 Water-based flavoured drinks, including "sport," "energy," 50 mg/kg 6
or "electrolyte" drinks and particulated drinks
14.2.1 Beer and malt beverages 150 mg/kg 6
14.2.2 Cider and perry 200 mg/kg 6
14.2.3 Grape wines 3000 mg/kg 6
14.2.4 Wines (other than grape) 150 mg/kg 6
14.2.5 Mead 150 mg/kg 6
14.2.6 Distilled spirituous beverages containing more than 15% 150 mg/kg 6
alcohol
14.2.7 Aromatized alcoholic beverages (e.g., beer, wine and 150 mg/kg 6
spirituous cooler-type beverages, low alcoholic refreshers)
OXYSTEARIN
Oxystearin INS: 387
Function: Antifoaming Agent, Crystallization Inhibitor, Release Agent, Sequestrant
Food Cat. No. Food Category Max Level Comments Step Year
02.2.1.2 Margarine and similar products 1250 mg/kg 6
02.2.2 Emulsions containing less than 80% fat 1250 mg/kg 6
02.3 Fat emulsions mainly of type oil-in-water, including mixed 1250 mg/kg 6
and/or flavoured products based on fat emulsions
13.6 Food supplements GMP 6
MINERAL OIL
Mineral Oil INS: 905a
Function: Adjuvant, Antioxidant, Glazing Agent, Humectant, Release Agent
Food Cat. No. Food Category Max Level Comments Step Year
04.1.1.2 Surface-treated fresh fruit GMP 6
04.1.2.2 Dried fruit 5000 mg/kg 6
04.2.1.2 Surface-treated fresh vegetables (including mushrooms GMP 6
and fungi, roots and tubers, pulses and legumes, and
aloe vera), seaweeds, and nuts and seeds
04.2.2.2 Dried vegetables (including mushrooms and fungi, roots 200 mg/kg 6
and tubers, pulses and legumes, and aloe vera),
seaweeds, and nuts and seeds
04.2.2.4 Canned or bottled (pasteurized) or retort pouch 200 mg/kg 6
vegetables (including mushrooms and fungi, roots and
tubers, pulses and legumes, and aloe vera), and seaweeds
05.0 Confectionery 3000 mg/kg Note 3 6
05.0 Confectionery 5000 mg/kg Note 3 3
06.1 Whole, broken, or flaked grain, including rice 200 mg/kg Note 98 6
06.2 Flours and starches 3000 mg/kg 6
07.0 Bakery wares 3000 mg/kg Note 3 6
08.2.3 Frozen processed meat, poultry, and game products in 950 mg/kg Note 3 6
whole pieces or cuts
08.3.3 Frozen processed comminuted meat, poultry, and game 950 mg/kg Note 3 6
products
08.4 Edible casings (e.g., sausage casings) 50000 mg/kg 6
10.1 Fresh eggs 5000 mg/kg Note 3 3
10.2.3 Dried and/or heat coagulated egg products 1000 mg/kg 6
12.2 Herbs, spices, seasonings (including salt substitutes), 6000 mg/kg 6
and condiments (e.g., seasoning for instant noodles)
12.6 Sauces and like products 6000 mg/kg 6
12.8 Yeast and like products 1500 mg/kg 6
13.6 Food supplements 6000 mg/kg 6
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
05.3 Chewing gum 20000 mg/kg 6
MINERAL OIL (MEDIUM & LOW VISCOSITY, CLASSES II & III)
Mineral Oil (Medium & Low Viscosity, INS: 905f & 905g
Classes II & III)
Function: Glazing Agent, Release Agent
Food Cat. No. Food Category Max Level Comments Step Year
05.3 Chewing gum 10000 mg/kg 6
POLYDIMETHYLSILOXANE
Polydimethylsiloxane INS: 900a
Function: Anticaking Agent, Antifoaming Agent
Food Cat. No. Food Category Max Level Comments Step Year
08.1.1 Fresh meat, poultry, and game, whole pieces or cuts GMP 6
11.1 Refined and raw sugars 50 mg/kg 6
13.0 Foodstuffs intended for particular nutritional uses 50 mg/kg 6
MICROCRYSTALLINE WAX
Microcrystalline Wax INS: 905ci
Function: Antifoaming Agent, Bulking Agent, Glazing Agent
Food Cat. No. Food Category Max Level Comments Step Year
04.1.1.2 Surface-treated fresh fruit GMP 6
EDTAs
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 Alcoholic beverages, including alcohol-free and 25 mg/kg Note 21 6
low-alcoholic counterparts
GALLATE, PROPYL
Gallate, Propyl INS: 310
Function: Antioxidant
Food Cat. No. Food Category Max Level Comments Step Year
02.0 Fats and oils, and fat emulsions (type water-in-oil) 200 mg/kg Note 15 6
II. Les projets (étape 6) et avant-projets (étape 3) de dispositions relatives à des additifs alimentaires, dont l’interruption est proposée pour les catégories 14.1.2.1 Jus de fruits, 14.1.2.3 Concentrés de jus de fruits, 14.1.3.1 Nectar de fruit et 14.1.3.3 Concentrés de nectar de fruit figurent ci-après dans le format du tableau 2 (Catégories de denrées alimentaires ou denrées alimentaires individuelles dans lesquelles des additifs alimentaires sont autorisés), bien qu'ils s’appliquent également au tableau 1 (Additifs dont l’utilisation est autorisée dans des conditions spécifiques dans certaines catégories de denrées alimentaires ou produits alimentaires individuels) de la NGAA. Les changements qui en découlent pour les catégories 14.1.2 Jus de fruits et de légumes et 14.1.3 Nectars de fruits et de légumes sont également indiqués.
Food Category No. 14.1.2 Fruit and vegetable juices
Additive INS Step/Yr Max Comments
ASPARTAME 951 6 / 2000 mg/kg
CARAMEL COLOUR, CLASS 150c 6 / GMP
III
CARAMEL COLOUR, CLASS 150d 6 / GMP
IV
CAROTENES, VEGETABLE 160aii 3 / GMP
HYDROXYBENZOATES, p- 214, 216, 6 / 1000 mg/kg Note 27
218
PHOSPHATES 338; 6 / 2500 mg/kg Notes 33 & 88
339i-iii;
340i-iii;
341i-iii;
342i,ii;
343ii,iii;
450i,iii,v,vi
; 451i,ii;
452i,ii,iv,v;
TARTRATES 334; 335i,ii; 6 / 4000 mg/kg Note 45
336i,ii; 337
Food Category No. 14.1.2.1 Fruit juice
Additive INS Step/Yr Max Comments
ACESULFAME POTASSIUM 950 6 / 600 mg/kg
ACETYLATED DISTARCH 1422 3 / GMP
ADIPATE
ACETYLATED DISTARCH 1414 3 / GMP
PHOSPHATE
ACID TREATED STARCH 1401 3 / GMP
AGAR 406 6 / GMP
ALGINIC ACID 400 3 / GMP
ALKALINE TREATED STARCH 1402 3 / GMP
ALPHA-AMYLASE 1100 6 / GMP
(ASPERGILLUS ORYZAE
VAR.)
ANNATTO EXTRACTS 160b 6 / GMP
ASCORBIC ACID 300 6 / 540 mg/kg
AZORUBINE 122 6 / GMP
BEET RED 162 6 / GMP
BLEACHED STARCH 1403 3 / GMP
CALCIUM ALUMINIUM 556 6 / GMP
SILICATE (SYNTHETIC)
CALCIUM CARBONATE 170i 6 / GMP
CALCIUM CHLORIDE 509 6 / 2000 mg/kg
CANTHAXANTHIN 161g 6 / 5 mg/kg
CARBON DIOXIDE 290 6 / 3000 mg/kg Notes 59 & 69
CARMINES 120 6 / 100 mg/kg
CARNAUBA WAX 903 6 / GMP
CAROB BEAN GUM 410 6 / GMP
CAROTENOIDS 160ai,e,f 6 / 100 mg/kg
CARRAGEENAN 407 6 / 3000 mg/kg
CHLOROPHYLLS 140 6 / GMP
CHLOROPHYLLS, COPPER 141i,ii 6 / GMP
COMPLEXES
CITRIC ACID 330 6 / GMP
CURCUMIN 100i 6 / 100 mg/kg
CYCLAMATES 952 6 / 1000 mg/kg Note 17
DEXTRINS, WHITE AND 1400 3 / GMP
YELLOW, ROASTED STARCH
DISTARCH PHOSPHATE 1412 3 / GMP
ENZYME TREATED STARCH 1405 3 / GMP
ERYTHORBIC ACID 315 6 / GMP
ERYTHRITOL 968 3 / 20000 mg/kg
GELLAN GUM 418 6 / GMP
GUAR GUM 412 6 / GMP
GUM ARABIC 414 6 / GMP
HYDROXYPROPYL 1442 3 / GMP
DISTARCH PHOSPHATE
HYDROXYPROPYL STARCH 1440 3 / GMP
ISOMALT 953 3 / 30000 mg/kg
KARAYA GUM 416 6 / GMP
KONJAC FLOUR 425 6 / GMP
MALIC ACID (DL-) 296 6 / 3500 mg/kg
MALTITOL and MALTITOL 965 3 / 20000 mg/kg
SYRUP
MICROCRYSTALLINE 460i 6 / GMP
CELLULOSE
MONOSTARCH PHOSPHATE 1410 3 / GMP
NITROUS OXIDE 942 6 / GMP
OXIDIZED STARCH 1404 3 / GMP
PECTINS (AMIDATED AND 440 6 / 3000 mg/kg
NON-AMIDATED)
PHOSPHATED DISTARCH 1413 3 / GMP
PHOSPHATE
PONCEAU 4R 124 6 / GMP
POTASSIUM ALGINATE 402 6 / 2500 mg/kg
POWDERED CELLULOSE 460ii 6 / GMP
PROCESSED EUCHEUMA 407a 3 / GMP
SEAWEED
PROPYLENE GLYCOL 405 3 / GMP
ALGINATE
PROTEASE (A. ORYZAE 1101i 6 / GMP
VAR.)
RIBOFLAVINES 101i,ii 6 / GMP
SODIUM ALGINATE 401 6 / 20000 mg/kg
SODIUM ASCORBATE 301 6 / 200 mg/kg
SODIUM CARBOXYMETHYL 466 6 / 5000 mg/kg
CELLULOSE
SODIUM ERYTHORBATE 316 6 / GMP
SORBATES 200-203 6 / 2100 mg/kg Note 42
SORBITOL (INCLUDING 420 3 / 14000 mg/kg
SORBITOL SYRUP)
STANNOUS CHLORIDE 512 6 / 8 mg/kg Note 43
STARCH ACETATE 1420 3 / GMP
STARCH SODIUM OCTENYL 1450 3 / GMP
SUCCINATE
SUCRALOSE 955 6 / 250 mg/kg
SUCRALOSE 955 3 / 300 mg/kg
SULPHITES 220-225, 6 / 600 mg/kg Note 44
227, 228,
539
SUNSET YELLOW FCF 110 6 / GMP
TARA GUM 417 6 / GMP
TARTRAZINE 102 6 / GMP
THAUMATIN 957 3 / GMP
TRAGACANTH GUM 413 6 / 2000 mg/kg
XANTHAN GUM 415 6 / 5000 mg/kg
Food Category No. 14.1.2.3 Concentrates for fruit juice
Additive INS Step/Yr Max Comments
ACESULFAME POTASSIUM 950 3 / 3000 mg/kg Note 14
ACETYLATED DISTARCH 1422 3 / GMP
ADIPATE
ACETYLATED DISTARCH 1414 3 / GMP
PHOSPHATE
ACID TREATED STARCH 1401 3 / GMP
AGAR 406 6 / GMP
ALKALINE TREATED STARCH 1402 3 / GMP
ALLURA RED AC 129 6 / 300 mg/kg
AMARANTH 123 6 / 300 mg/kg
ANNATTO EXTRACTS 160b 6 / GMP
ASCORBIC ACID 300 6 / 300 mg/kg
BLEACHED STARCH 1403 3 / GMP
BRILLIANT BLUE FCF 133 6 / 100 mg/kg
CALCIUM ASCORBATE 302 6 / 300 mg/kg
CARAMEL COLOUR, CLASS I 150a 6 / GMP
CARAMEL COLOUR, CLASS II 150b 3 / GMP
CARBON DIOXIDE 290 6 / 3000 mg/kg Notes 59 & 69
CAROB BEAN GUM 410 6 / GMP
CAROTENOIDS 160ai,e,f 6 / 35 mg/kg
CARRAGEENAN 407 6 / GMP
CITRIC ACID 330 6 / GMP
DEXTRINS, WHITE AND 1400 3 / GMP
YELLOW, ROASTED STARCH
DISTARCH PHOSPHATE 1412 3 / GMP
ENZYME TREATED STARCH 1405 3 / GMP
ERYTHRITOL 968 3 / 20000 mg/kg
ERYTHROSINE 127 6 / 300 mg/kg
GELLAN GUM 418 6 / GMP
GUAR GUM 412 6 / GMP
GUM ARABIC 414 6 / GMP
HYDROXYPROPYL STARCH 1440 3 / GMP
INDIGOTINE 132 6 / 300 mg/kg
ISOMALT 953 3 / 30000 mg/kg
KARAYA GUM 416 6 / GMP
KONJAC FLOUR 425 6 / GMP
LACTIC AND FATTY ACID 472b 6 / GMP
ESTERS OF GLYCEROL
MALIC ACID (DL-) 296 6 / GMP
MALTITOL and MALTITOL 965 3 / 20000 mg/kg
SYRUP
MICROCRYSTALLINE 460i 6 / GMP
CELLULOSE
MONOSTARCH PHOSPHATE 1410 3 / GMP
NITROUS OXIDE 942 6 / GMP
OXIDIZED STARCH 1404 3 / GMP
PECTINS (AMIDATED AND 440 6 / 3000 mg/kg
NON-AMIDATED)
PHOSPHATED DISTARCH 1413 3 / GMP
PHOSPHATE
POWDERED CELLULOSE 460ii 6 / GMP
PROCESSED EUCHEUMA 407a 3 / GMP
SEAWEED
PROPYLENE GLYCOL 405 3 / GMP
ALGINATE
RIBOFLAVINES 101i,ii 6 / GMP
SACCHARIN 954 6 / 300 mg/kg
SODIUM ALGINATE 401 3 / GMP
SODIUM ASCORBATE 301 6 / 300 mg/kg
SODIUM CARBOXYMETHYL 466 3 / GMP
CELLULOSE
SORBITOL (INCLUDING 420 3 / 14000 mg/kg
SORBITOL SYRUP)
SUCRALOSE 955 6 / 1250 mg/kg
SUCRALOSE 955 3 / 1500 mg/kg
SULPHITES 220-225, 6 / 500 mg/kg Notes 44 & 107
227, 228,
539
SUNSET YELLOW FCF 110 6 / 300 mg/kg
TARA GUM 417 6 / GMP
TARTRAZINE 102 6 / 300 mg/kg
TRAGACANTH GUM 413 6 / GMP
XANTHAN GUM 415 6 / GMP
Food Category No. 14.1.3 Fruit and vegetable nectars
Additive INS Step/Yr Max Comments
ASPARTAME 951 6 / 2000 mg/kg
HYDROXYBENZOATES, p- 214, 216, 6 / 200 mg/kg Note 27
PHOSPHATES 338; 6 / 2500 mg/kg Notes 33 & 88
339i-iii;
340i-iii;
341i-iii;
342i,ii;
343ii,iii;
450i,iii,v,vi
; 451i,ii;
452i,ii,iv,v;
POLYDIMETHYLSILOXANE 900a 6 / 50 mg/kg
Food Category No. 14.1.3.1 Fruit nectar
Additive INS Step/Yr Max Comments
ACESULFAME POTASSIUM 950 6 / 500 mg/kg
AGAR 406 6 / GMP
ANNATTO EXTRACTS 160b 6 / GMP
ASCORBIC ACID 300 6 / 500 mg/kg
BEET RED 162 6 / GMP
CANTHAXANTHIN 161g 6 / 5 mg/kg
CARBON DIOXIDE 290 6 / 3000 mg/kg Notes 59 & 69
CARMINES 120 6 / 100 mg/kg
CAROB BEAN GUM 410 6 / GMP
CARRAGEENAN 407 6 / 1000 mg/kg
CHLOROPHYLLS 140 6 / GMP
CHLOROPHYLLS, COPPER 141i,ii 6 / GMP
COMPLEXES
CURCUMIN 100i 6 / 100 mg/kg
CYCLAMATES 952 6 / 1000 mg/kg Note 17
ERYTHORBIC ACID 315 6 / GMP
GELLAN GUM 418 6 / GMP
GUAR GUM 412 6 / GMP
GUM ARABIC 414 6 / GMP
HYDROXYPROPYL 1442 3 / GMP
DISTARCH PHOSPHATE
ISOMALT 953 3 / 30000 mg/kg
KARAYA GUM 416 6 / GMP
KONJAC FLOUR 425 6 / GMP
MALIC ACID (DL-) 296 6 / 3000 mg/kg
MICROCRYSTALLINE 460i 6 / GMP
CELLULOSE
PECTINS (AMIDATED AND 440 6 / 3000 mg/kg
NON-AMIDATED)
POWDERED CELLULOSE 460ii 6 / GMP
PROCESSED EUCHEUMA 407a 3 / GMP
SEAWEED
PROPYLENE GLYCOL 1520 3 / GMP
PROPYLENE GLYCOL 405 3 / GMP
ALGINATE
RIBOFLAVINES 101i,ii 6 / GMP
SODIUM ALGINATE 401 3 / GMP
SODIUM ASCORBATE 301 6 / 200 mg/kg
SODIUM CARBOXYMETHYL 466 6 / 5000 mg/kg
CELLULOSE
SODIUM ERYTHORBATE 316 6 / GMP
SORBATES 200-203 6 / 2000 mg/kg Note 42
STARCH ACETATE 1420 3 / GMP
STARCH SODIUM OCTENYL 1450 3 / GMP
SUCCINATE
SUCRALOSE 955 6 / 250 mg/kg
TARA GUM 417 6 / GMP
TARTRATES 334; 335i,ii; 6 / 3000 mg/kg Note 45
336i,ii; 337
TRAGACANTH GUM 413 6 / GMP
XANTHAN GUM 415 6 / 3000 mg/kg
Food Category No. 14.1.3.3 Concentrates for fruit nectar
Additive INS Step/Yr Max Comments
ACESULFAME POTASSIUM 950 3 / 2500 mg/kg Note 14
AGAR 406 6 / GMP
ASCORBIC ACID 300 6 / 300 mg/kg
CALCIUM ASCORBATE 302 6 / 300 mg/kg
CANTHAXANTHIN 161g 6 / 5 mg/kg
CARBON DIOXIDE 290 6 / 3000 mg/kg Notes 59 & 69
CAROB BEAN GUM 410 6 / GMP
CAROTENES, VEGETABLE 160aii 3 / GMP
CARRAGEENAN 407 6 / GMP
GELLAN GUM 418 6 / GMP
GUAR GUM 412 6 / GMP
GUM ARABIC 414 6 / GMP
ISOMALT 953 3 / 30000 mg/kg
KARAYA GUM 416 6 / GMP
KONJAC FLOUR 425 6 / GMP
MALIC ACID (DL-) 296 6 / 3000 mg/kg
MICROCRYSTALLINE 460i 6 / GMP
CELLULOSE
PECTINS (AMIDATED AND 440 6 / 3000 mg/kg
NON-AMIDATED)
POWDERED CELLULOSE 460ii 6 / GMP
PROCESSED EUCHEUMA 407a 3 / GMP
SEAWEED
PROPYLENE GLYCOL 405 3 / GMP
ALGINATE
SACCHARIN 954 6 / 300 mg/kg
SODIUM ALGINATE 401 3 / GMP
SODIUM ASCORBATE 301 6 / 300 mg/kg
SODIUM CARBOXYMETHYL 466 3 / GMP
CELLULOSE
SUCRALOSE 955 6 / 1250 mg/kg
SUCRALOSE 955 3 / 1500 mg/kg
SULPHITES 220-225, 6 / 70 mg/kg Note 44
227, 228,
539
TARA GUM 417 6 / GMP
TARTRATES 334; 335i,ii; 6 / 3000 mg/kg Note 45
336i,ii; 337
TARTRAZINE 102 6 / 300 mg/kg
TRAGACANTH GUM 413 6 / GMP
XANTHAN GUM 415 6 / GMP
Notes to the Comments for the Revised Draft General Standard for Food Additives (36^th 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.
Note 128: For use in pineapple juice only.
Note 129: INS 334 only.
Note 130: For use as an acidity regulator in grape juice.
Note 131: Sulphites should be used only in bulk dispensers and certain tropical juices.
Note 132: INS 451i only, to enhance the effectiveness of benzoates and sorbates.
Note 133: For use in cloudy juices only.