NORME GÉNÉRALE CODEX POUR LES ADDITIFS ALIMENTAIRES
(CODEX STAN 192-1995, Rév. 4-2003)
PROJETS (ÉTAPE 6) ET AVANT-PROJETS (ÉTAPE 3) DE DISPOSITIONS RELATIVES Ŕ DES ADDITIFS ALIMENTAIRES POUR LESQUELS DES INFORMATIONS SUPPLÉMENTAIRES SONT NÉCESSAIRES
BEESWAX, WHITE AND YELLOW
Beeswax, White and Yellow INS: 901
Function: Bulking Agent, Glazing Agent, Release Agent, Stabilizer
Food Cat. No. Food Category Max Level Comments Step Year
14.1.4 Water-based flavoured drinks, including "sport," "energy," 200 mg/kg 6
or "electrolyte" drinks and particulated drinks
CANDELILLA WAX
Candelilla Wax INS: 902
Function: Bulking Agent, Carrier Solvent, Glazing Agent, Release Agent
Food Cat. No. Food Category Max Level Comments Step Year
14.1.4 Water-based flavoured drinks, including "sport," "energy," 200 mg/kg 6
or "electrolyte" drinks and particulated drinks
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
05.4 Decorations (e.g., for fine bakery wares), toppings (non- 10000 mg/kg 6
fruit) and sweet sauces
12.6 Sauces and like products GMP 6
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
04.1.2.5 Jams, jellies and marmelades 1500 mg/kg Note 13 3
05.3 Chewing gum 1500 mg/kg Note 13 6
08.2.1.2 Cured (including salted) and dried non-heat treated GMP Notes 3 & 13 6
processed meat, poultry, and game products in whole
pieces or cuts
08.3.1.2 Cured (including salted) and dried non-heat treated 1000 mg/kg Note 13 6
processed comminuted meat, poultry, and game
08.3.2 Heat-treated processed comminuted meat, poultry, and 1000 mg/kg Note 13 3
game products
12.5.1 Ready-to-eat soups and broths, including canned, 1000 mg/kg Note 13 6
bottled, and frozen
14.1.1.2 Table waters and soda waters 200 mg/kg Note 13 6
STEARYL TARTRATE
Stearyl Tartrate INS: 483
Function: Emulsifier, Flour Treatment Agent
Food Cat. No. Food Category Max Level Comments Step Year
01.7 Dairy-based desserts (e.g., pudding, fruit or flavoured 5000 mg/kg 6
yoghurt)
02.4 Fat-based desserts excluding dairy-based dessert 5000 mg/kg 6
products of food category 01.7
04.1.2.9 Fruit-based desserts, including fruit-flavoured water- 5000 mg/kg 6
based desserts
04.2.2.6 Vegetable (including mushrooms and fungi, roots and 5000 mg/kg 6
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
06.5 Cereal and starch based desserts (e.g., rice pudding, 5000 mg/kg 6
tapioca pudding)
07.0 Bakery wares 4000 mg/kg 6
10.4 Egg-based desserts (e.g., custard) 5000 mg/kg 6
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," 500 mg/kg 6
or "electrolyte" drinks and particulated drinks
GLYCEROL ESTER OF WOOD ROSIN
Glycerol Ester of Wood Rosin INS: 445
Function: Adjuvant, Bulking Agent, Emulsifier, Stabilizer, Thickener
Food Cat. No. Food Category Max Level Comments Step Year
04.1.1.2 Surface-treated fresh fruit 5 mg/kg 3
04.2.1.2 Surface-treated fresh vegetables (including mushrooms 5 mg/kg 3
and fungi, roots and tubers, pulses and legumes, and
aloe vera), seaweeds, and nuts and seeds
POLYDIMETHYLSILOXANE
Polydimethylsiloxane INS: 900a
Function: Anticaking Agent, Antifoaming Agent
Food Cat. No. Food Category Max Level Comments Step Year
01.7 Dairy-based desserts (e.g., pudding, fruit or flavoured 50 mg/kg 6
yoghurt)
03.0 Edible ices, including sherbet and sorbet 50 mg/kg 6
04.1.2.11 Fruit fillings for pastries 50 mg/kg 6
05.4 Decorations (e.g., for fine bakery wares), toppings (non- 50 mg/kg 6
fruit) and sweet sauces
07.0 Bakery wares 10 mg/kg Notes 3 & 36 6
08.2 Processed meat, poultry, and game products in whole 50 mg/kg 6
pieces or cuts
08.3 Processed comminuted meat, poultry, and game 50 mg/kg 6
products
09.2 Processed fish and fish products, including mollusks, 50 mg/kg 6
crustaceans, and echinoderms
10.2 Egg products 50 mg/kg 6
10.3 Preserved eggs, including alkaline, salted, and canned 50 mg/kg 6
eggs
10.4 Egg-based desserts (e.g., custard) 50 mg/kg 6
11.3 Sugar solutions and syrups, also (partially) inverted, 10 mg/kg 6
including treacle and molasses, excluding products of
food category 11.1.3
11.4 Other sugars and syrups (e.g., xylose, maple syrup, 50 mg/kg 6
sugar toppings)
11.6 Table-top sweeteners, including those containing high- 50 mg/kg 6
intensity sweeteners
12.2 Herbs, spices, seasonings (including salt substitutes), 50 mg/kg 6
and condiments (e.g., seasoning for instant noodles)
12.6.1 Emulsified sauces (e.g., mayonnaise, salad dressing) 50 mg/kg 6
12.6.2 Non-emulsified sauces (e.g., ketchup, cheese sauce, 10 mg/kg 6
cream sauce, brown gravy)
12.6.3 Mixes for sauces and gravies 10 mg/kg 6
12.6.4 Clear sauces (e.g., fish sauce) 50 mg/kg 6
12.8 Yeast and like products 50 mg/kg 6
14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and 50 mg/kg 6
other hot cereal and grain beverages, excluding cocoa
14.2.2 Cider and perry 50 mg/kg 6
14.2.6 Distilled spirituous beverages containing more than 15% 50 mg/kg 6
alcohol
POLYVINYLPYRROLIDONE
Polyvinylpyrrolidone INS: 1201
Function: Adjuvant, Emulsifier, Glazing Agent, Stabilizer, Thickener
Food Cat. No. Food Category Max Level Comments Step Year
14.2.3 Grape wines 60 mg/kg Note 36 6
MICROCRYSTALLINE WAX
Microcrystalline Wax INS: 905ci
Function: Antifoaming Agent, Bulking Agent, Glazing Agent
Food Cat. No. Food Category Max Level Comments Step Year
05.1.4 Cocoa and chocolate products 10000 mg/kg 6
05.1.5 Imitation chocolate, chocolate substitute products 10000 mg/kg 6
05.2 Confectionery including hard and soft candy, nougat, 10000 mg/kg 6
etc. other than food categories 05.1, 05.3 and 05.4
05.4 Decorations (e.g., for fine bakery wares), toppings (non- 10000 mg/kg 6
fruit) and sweet sauces
PROPYLENE GLYCOL ESTERS OF FATTY ACIDS
Propylene Glycol Esters of Fatty Acids INS: 477
Function: Emulsifier, Stabilizer
Food Cat. No. Food Category Max Level Comments Step Year
02.4 Fat-based desserts excluding dairy-based dessert 40000 mg/kg 6
products of food category 01.7
ISOPROPYL CITRATES
Isopropyl Citrates INS: 384
Function: Antioxidant, Preservative, Sequestrant
Food Cat. No. Food Category Max Level Comments Step Year
02.1.2 Vegetable oils and fats 200 mg/kg 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
04.1.2.8 Fruit preparations, including pulp, purees, fruit toppings 650 mg/kg Note 21 6
and coconut milk
04.2.2.1 Frozen vegetables (including mushrooms and fungi, roots 250 mg/kg Notes 21 & 6
and tubers, pulses and legumes, and aloe vera), 110
seaweeds, and nuts and seeds
09.2.4.1 Cooked fish and fish products 50 mg/kg Note 21 6
11.6 Table-top sweeteners, including those containing high- 1000 mg/kg Note 21 6
intensity sweeteners
12.6.3 Mixes for sauces and gravies 75 mg/kg Note 21 6
12.6.4 Clear sauces (e.g., fish sauce) 75 mg/kg Note 21 6
14.2.2 Cider and perry 25 mg/kg Note 21 6
14.2.3 Grape wines 25 mg/kg Note 21 6
14.2.4 Wines (other than grape) 25 mg/kg Note 21 6
14.2.5 Mead 25 mg/kg Note 21 6
14.2.6 Distilled spirituous beverages containing more 25 mg/kg Note 21 6
than 15% alcohol
GALLATE, PROPYL
Gallate, Propyl INS: 310
Function: Antioxidant
Food Cat. No. Food Category Max Level Comments Step Year
04.2.2.5 Vegetable (including mushrooms and fungi, roots and 200 mg/kg Note 15 6
tubers, pulses and legumes, and aloe vera), seaweed,
and nut and seed purees and spreads (e.g., peanut
06.4.2 Dried pastas and noodles and like products 200 mg/kg 3
06.4.3 Pre-cooked pastas and noodles and like products 200 mg/kg 3
07.0 Bakery wares 1000 mg/kg Notes 15 & 96 6
09.2.1 Frozen fish, fish fillets, and fish products, including 1000 mg/kg Note 111 6
mollusks, crustaceans, and echinoderms
12.5 Soups and broths 200 mg/kg Note 15 6
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.
