Food Additive Details
Calcium carbonate (170(i))
Synonym(s)
Functional Classes
Acidity regulator
Anticaking agent
Colour
Firming agent
Flour treatment agent
Stabilizer
Click here to search the FAO JECFA database for the specifications of additive(s) with INS No. 170(i)
Click here to search the WHO JECFA database for evaluation of additive(s) with INS No. 170(i)
GSFA Provisions for Calcium carbonate
Number
Food Category
Max Level
Notes
01.4.1
Pasteurized cream (plain)
GMP
09.2.1
Frozen fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms
GMP
04.2.2.7
Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweed products, excluding fermented soybean products of food categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3
GMP
09.2.5
Smoked, dried, fermented, and/or salted fish and fish products, including mollusks, crustaceans, and echinoderms
GMP
09.2.2
Frozen battered fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms
GMP
12.2.1
Herbs and spices
GMP
01.5.1
Milk powder and cream powder (plain)
GMP
08.1.1
Fresh meat, poultry, and game, whole pieces or cuts
GMP
08.1.2
Fresh meat, poultry, and game, comminuted
GMP
09.2.3
Frozen minced and creamed fish products, including mollusks, crustaceans, and echinoderms
GMP
14.1.5
Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa
GMP
06.4.2
Dried pastas and noodles and like products
GMP
01.4.2
Sterilized and UHT creams, whipping and whipped creams, and reduced fat creams (plain)
GMP
01.2.1.2
Fermented milks (plain), heat-treated after fermentation
GMP
01.2.2
Renneted milk (plain)
GMP
06.4.1
Fresh pastas and noodles and like products
GMP
13.2
Complementary foods for infants and young children
GMP
09.2.4
Cooked and/or fried fish and fish products, including mollusks, crustaceans, and echinoderms
GMP
12.1.2
Salt Substitutes
GMP
12.1.1
Salt
GMP
01.8.2
Dried whey and whey products, excluding whey cheeses
10,000 mg/kg
Note: Unless otherwise specified, food additive provisions apply to the food category indicated (e.g. Dairy), as well as to all subcategories of that category (e.g. Cheese, Ripened Cheese, etc.).
GSFA Table 3 Provisions
Calcium carbonate is a food additive that is included in Table 3 , and as such may be used in the following foods under the conditions of good manufacturing practices (GMP) as outlined in the Preamble of the Codex GSFA. Although not listed below, Calcium carbonate could also be used in heat-treated butter milk of food category 01.1.1 and spices of food category 12.2.1. Note that food categories listed in the Annex to Table 3 were excluded accordingly.
Calcium carbonate is acceptable in foods conforming to the following commodity standards: (additive.commodityStandardsA).
Calcium carbonate is a: (additive.functionsB) (additive.commodityStandardsB)
Number
Food Category
16.0
Prepared foods
15.0
Ready-to-eat savouries
14.2.7
Aromatized alcoholic beverages (e.g. beer, wine and spirituous cooler-type beverages, low alcoholic refreshers)
14.2.6
Distilled spirituous beverages containing more than 15% alcohol
14.2.5
Mead
14.2.4
Wines (other than grape)
14.2.2
Cider and perry
14.2.1
Beer and malt beverages
14.1.4
Water-based flavoured drinks, including "sport," "energy," or "electrolyte" drinks and particulated drinks
13.6
Food supplements
13.5
Dietetic foods (e.g. supplementary foods for dietary use) excluding products of food categories 13.1 - 13.4 and 13.6
13.4
Dietetic formulae for slimming purposes and weight reduction
13.3
Dietetic foods intended for special medical purposes (excluding products of food category 13.1)
12.10
Protein products other than from soybeans
12.9
Soybean-based seasonings and condiments
12.8
Yeast and like products
12.7
Salads (e.g. macaroni salad, potato salad) and sandwich spreads excluding cocoa- and nut-based spreads of food categories 04.2.2.5 and 05.1.3
12.6
Sauces and like products
12.5
Soups and broths
12.4
Mustards
12.3
Vinegars
12.2.2
Seasonings and condiments
11.6
Table-top sweeteners, including those containing high-intensity sweeteners
10.4
Egg-based desserts (e.g. custard)
10.3
Preserved eggs, including alkaline, salted, and canned eggs
10.2.3
Dried and/or heat coagulated egg products
09.4
Fully preserved, including canned or fermented fish and fish products, including mollusks, crustaceans, and echinoderms
09.3
Semi-preserved fish and fish products, including mollusks, crustaceans, and echinoderms
08.4
Edible casings (e.g. sausage casings)
08.3
Processed comminuted meat, poultry, and game products
08.2
Processed meat, poultry, and game products in whole pieces or cuts
07.0
Bakery wares
06.8
Soybean products (excluding soybean-based seasonings and condiments of food category 12.9)
06.7
Pre-cooked or processed rice products, including rice cakes (Oriental type only)
06.6
Batters (e.g. for breading or batters for fish or poultry)
06.5
Cereal and starch based desserts (e.g. rice pudding, tapioca pudding)
06.4.3
Pre-cooked pastas and noodles and like products
06.3
Breakfast cereals, including rolled oats
05.0
Confectionery
04.2.2.8
Cooked or fried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds
04.2.2.6
Vegetable (including mushrooms and fungi, roots and 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
04.2.2.5
Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed purees and spreads (e.g., peanut butter)
04.2.2.4
Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds
04.2.2.3
Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds in vinegar, oil, brine, or soybean sauce
04.2.2.2
Dried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
04.1.2
Processed fruit
03.0
Edible ices, including sherbet and sorbet
02.4
Fat-based desserts excluding dairy-based dessert products of food category 01.7
02.3
Fat emulsions mainly of type oil-in-water, including mixed and/or flavoured products based on fat emulsions
02.2.2
Fat spreads, dairy fat spreads and blended spreads
01.8.1
Liquid whey and whey products, excluding whey cheeses
01.7
Dairy-based desserts (e.g. pudding, fruit or flavoured yoghurt)
01.6.5
Cheese analogues
01.6.4
Processed cheese
01.6.2
Ripened cheese
01.6.1
Unripened cheese
01.5
Milk powder and cream powder and powder analogues (plain)
01.4.4
Cream analogues
01.4.3
Clotted cream (plain)
01.3
Condensed milk and analogues (plain)
01.1.4
Flavoured fluid milk drinks
Note: Unless otherwise specified, food additive provisions apply to the food category indicated (e.g. Dairy), as well as to all subcategories of that category (e.g. Cheese, Ripened Cheese, etc.).