 |
 |
587 |
Within the limits for sodium, potassium and phosphorus specified in the Standard for Infant Formula and Formula for Special Dietary Purposes Intended for Infants (CXS 72-1981). |
|
|
|
55 |
Within the limits for sodium, calcium, and potassium specified in the Standard for Infant Formula and Formulas for Special Medical Purposes Intended for Infants (CXS 72-1981): singly or in combination with other sodium, calcium, and/or potassium salts. |
|
|
|
320 |
Within the limit for sodium listed in the Codex Standard for Processed Cereal-based Foods for Infants and Young Children (CODEX STAN 74-1981) for foods corresponding to that standard : singly or in combination with other sodium containing additives. |
|
|
|
319 |
Within the limit for sodium listed in the Codex Standard for Canned Baby Food (CODEX STAN 73-1981) for foods corresponding to that standard : singly or in combination with other sodium containing additives. |
|
|
|
101 |
When used in combination as emulsifiers: ammonium salts of phosphatidic acid (INS 442), polyglycerol esters of interesterified ricinoleic acid (INS 476), sorbitan monostearate (INS 491), sorbitan tristearate (INS 492), and polysorbates (polyoxyethylene (20) sorbitan monolaurate (INS 432), polyoxyethylene (20) sorbitan monooleate (INS 433), polyoxyethylene (20), sorbitan monostearate (INS 435) and polyoxyethylene (20) sorbitan tristearate (INS 436)), the total combined use level shall not exceed 15,000 mg/kg. |
|
|
|
85 |
Use level in sausage casings; residue in sausage prepared with such casings should not exceed 100 mg/kg. |
|
|
|
329 |
Use level in milk and soy based products only. |
|
|
|
599 |
Use in non-dairy frozen confections and novelties at a maximum of 400 mg/kg to achieve the desired colour. |
|
|
|
600 |
Use in frozen dairy confections and novelties at a maximum of 400 mg/kg to achieve the desired colour. |
|
|
|
416 |
Tocopherol concentrate, mixed (INS 307b) only. |
|
|
|
517 |
The maximum level of the additive in grape wine set as Good Manufacturing Practice must not result in (i) the modification of the natural and essential characteristics of the wine and (ii) a substantial change in the composition of the wine. Some Codex Members further specify the use to be consistent with the Code of Oenological Practice of the International Organisation of Vine and Wine (OIV.) |
|
|
|
297 |
The level in the ready-to-eat food shall not exceed 200 mg/kg on the anhydrous basis. |
|
|
|
60 |
The CO2 content in finished still wine shall not exceed 4000 mg/kg at 20o C. |
|
|
|
128 |
Tartaric acid (INS 334) only. |
|
|
|
122 |
Subject to national legislation of the importing country. |
|
|
|
161 |
Subject to national legislation of the importing country aimed, in particular, at consistency with Section 3.2 of the Preamble. |
|
|
|
478 |
Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars. This limitation may not apply to the appropriate use as a flavour enhancer. |
|
|
|
477 |
Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars. |
|
|
|
174 |
Singly or in combination: sodium aluminosilicate (INS 554), calcium aluminium silicate (INS 556), and aluminium silicate (INS 559). |
|
|
|
259 |
Singly or in combination: sodium aluminosilicate (INS 554) and calcium aluminium silicate (INS 556). |
|
|
|
168 |
Singly or in combination: d-alpha-tocopherol (INS 307a), tocopherol concentrate, mixed (INS 307b) and dl-alpha-tocopherol (INS 307c). |
|
|
|
197 |
Singly or in combination: butylated hydroxytoluene (BHT, INS 321) and propyl gallate (INS 310). |
|
|
|
130 |
Singly or in combination: butylated hydroxyanisole (INS 320), butylated hydroxytoluene (INS 321), tertiary butylated hydroquinone (INS 319), and propyl gallate (INS 310). |
|
|
|
195 |
Singly or in combination: butylated hydroxyanisole (BHA, INS 320), butylated hydroxytoluene (BHT, INS 321) and tertiary butylhydroquinone (TBHQ, INS 319). |
|
|
|
196 |
Singly or in combination: butylated hydroxyanisole (BHA, INS 320), butylated hydroxytoluene (BHT, INS 321) and propyl gallate (INS 310). |
|
|
|
180 |
Singly or in combination: butylated hydroxyanisole (BHA, INS 320) and butylated hydroxytoluene (BHT, INS 321). |
|
|
|
315 |
Singly or in combination: ascorbic acid (INS 300), sodium ascorbate (INS 301), calcium ascorbate (INS 302), and ascorbyl palmitate (INS 304). |
|
|
|
246 |
Singly or in combination: aluminium ammonium sulfate (INS 523) and sodium aluminium phosphates (acidic and basic; (INS 541(i),(ii)). |
|
|
|
268 |
Singly or in combination: INS 471, 472a, 472b and 472c in products conforming to the Standard for Processed Cereal-Based Foods for Infants and Young Children (CODEX STAN 74-1981). |
|
|
|
273 |
Singly or in combination: INS 410, 412, 414, 415 and 440 except for use at 20 000 mg/kg in gluten-free cereal based foods in products conforming to the Standard for Processed Cereal-Based Foods for Infants and Young Children (CODEX STAN 74-1981). |
|
|
|
272 |
Singly or in combination: INS 410, 412, 414, 415 and 440 at 20 000 mg/kg in gluten-free cereal based foods, and 10 000 mg/kg in other products conforming to the Standard for Processed Cereal-Based Foods for Infants and Young Children (CODEX STAN 74-1981). |
|
|
|
284 |
Singly or in combination: INS 1412, 1413, 1414 and 1440 in products conforming to the Standard for Infant Formula and Formulas for Special Medical Purposes Intended for Infants (CODEX STAN 72-1981). |
|
|
|
285 |
Singly or in combination: INS 1412, 1413, 1414 and 1422 in products conforming to the Standard for Follow-Up Formula for older infants and product for young children (CXS 156-1987). |
|
|
|
269 |
Singly or in combination: INS 1404, 1410, 1412, 1413, 1414, 1420, 1422, 1450 and 1451 in products conforming to the Standard for Processed Cereal-Based Foods for Infants and Young Children (CXS 74-1981). |
|
|
|
344 |
Singly or in combination: Beta-Carotenes (beta-carotenes, synthetic (INS 160a(i)), beta-carotenes, Blakeslea trispora (INS 160a(iii)), beta-Carotene-Rich Extract from Dunaliella salina (INS 160a(iv)) and beta-carotenes, vegetable (INS 160a(ii)). |
|
|
|
91 |
Singly or in combination: Benzoates and sorbates. |
|
|
|
364 |
Singly or in combination. |
|
|
|
328 |
Singly or in combination with other thickeners. |
|
|
|
276 |
Singly or in combination with other modified starches used as thickeners In products conforming to the Standard for Canned Baby Foods (CODEX STAN 73-1981). |
|
|
|
40 |
Pentasodium triphosphate (INS 451(i)) only, to enhance the effectiveness of benzoates and sorbates. |
|
|
|
218 |
Only sulfites can be used as preservatives and antioxidants in the products covered by the Standard for Desiccated Coconut (CODEX STAN 177-1991). |
|
|
|
282 |
Only non-amidated pectins may be used in the Standard for Canned Baby Foods (CODEX STAN 73-1981). |
|
|
|
498 |
Only for use in the edible cheese rind in products conforming to the General Standard for Cheese (CXS 283-1978). |
|
|
|
485 |
Only for use in products conforming to the Standard for Unripened Cheese including Fresh Cheese (CXS 221-2001) and the cheese mass of products conforming to the Standard for Cream Cheese (CXS 275-1973). |
|
|
|
351 |
Only for use in products conforming to the Standard for Cream Cheese (CODEX STAN 275-1973). |
|
|
|
430 |
Only for use in emulsified liquors. |
|
|
|
87 |
On the treatment level basis. |
|
|
|
127 |
On the served to the consumer basis. |
|
|
|
293 |
On the saponin basis. |
|
|
|
36 |
On the residual level basis. |
|
|
|
72 |
On the ready-to-eat basis. |
|
|
|
31 |
On the mash used basis. |
|
|
|
11 |
On the flour basis. |
|
|
|
97 |
On the final cocoa and chocolate product basis. |
|
|
|
15 |
On the fat or oil basis. |
|
|
|
546 |
On the fat or oil basis except for use in products conforming to the Standard for Milk Powders and Cream Powder (CXS 207-1999). |
|
|
|
451 |
On the dry mixture basis. |
|
|
|
2 |
On the dry ingredient, dry weight, dry mix or concentrate basis. |
|
|
|
47 |
On the dry egg yolk weight basis. |
|
|
|
96 |
On the dried weight basis of the high intensity sweetener. |
|
|
|
38 |
On the creaming mixture basis. |
|
|
|
34 |
On the anhydrous basis. |
|
|
|
353 |
On dry basis. |
|
|
|
39 |
On a total carotenoid basis. |
|
|
|
384 |
On a gelatin powder basis. |
|
|
|
365 |
On a casings basis. |
|
|
|
601 |
On a blue polymer basis. |
|
|
|
551 |
Maximum use level is expressed as mg additive/L of food. |
|
|
|
304 |
Level of colour corresponds to the finished product as consumed (e.g., the sausage). |
|
|
|
83 |
L(+)-form only. |
|
|
|
510 |
Including malic acid L-. |
|
|
|
561 |
Includes use in products conforming to the Standard for Mozzarella (CXS 262-2006) except for the surface treatment of high moisture products packaged in liquid, noting the functional class table in CXS 262-2006. |
|
|
|
471 |
In products conforming to the Standard for Wheat Flour (CXS 152-1985), only for use in flours for high ratio cakes. |
|
|
|
470 |
In products conforming to the Standard for Wheat Flour (CXS 152-1985), only for use as a flour treatment agent in flours for biscuit and pastry manufacture: sulfur dioxide (INS 220), sodium sulfite (INS 221), sodium metabisulfite (INS 223) and potassium metabisulfite (INS 224) only. |
|
|
|
333 |
In foods conforming to the Standard for Smoked Fish, Smoke-Flavoured Fish and SmokeDried Fish (CODEX STAN 311-2013), for use in reduced oxygen packaged products in smoked fish and smoke-flavoured fish products only. |
|
|
|
318 |
In dry cereal only. |
|
|
|
360 |
In dairy fat spreads limited to products with < 70% fat content or baking purposes only. |
|
|
|
191 |
If used in combination with aspartame-acesulfame salt (INS 962), the combined maximum use level, expressed as aspartame, should not exceed this level. |
|
|
|
188 |
If used in combination with aspartame-acesulfame salt (INS 962), the combined maximum use level, expressed as acesulfame potassium, should not exceed this level. |
|
|
|
585 |
If Lecithin (INS 322(i)) is used in combination with Mono-and diglycerides of fatty acids (INS 471) the sum of the proportions of these substances in the food should not be more than 1. The sum of the proportions is calculated as: Sum of proportions = (Concentration of INS 322(i) / Maximum Use Level of INS 322(i)) + (Concentration of INS 471 / Maximum Use Level of INS 471). |
|
|
|
413 |
INS 452(i-v) only in products conforming to the Standard for Crackers From Marine and Freshwater Fish, crustacean and Molluscan Shellfish (CODEX STAN 222-2001). |
|
|
|
57 |
GMP is 1 part benzoyl peroxide and not more than 6 parts of the subject additive by weight. |
|
|
|
466 |
For use to produce carbonated products only. |
|
|
|
136 |
For use to prevent browning of certain light coloured vegetables only. |
|
|
|
382 |
For use only in smoked fish and smoke-flavoured fish products conforming to the Standard for Smoked Fish, Smoked-flavoured fish, and Smoke-dried fish (CODEX STAN 311-2013). |
|
|
|
419 |
For use only in ready-to-eat products that require refrigeration. |
|
|
|
409 |
For use only in products intended for further processing or special dietary uses, reduced or low sugar content, or where sweetening properties have been replaced wholly or partially by food additive sweeteners. |
|
|
|
298 |
For use only in products conforming to the Standard for Provolone (CXS 272-1968). |
|
|
|
567 |
For use only in products conforming to the Standard for Mango Chutney (CXS 160-1987): Sodium metabisulfite (INS 223) and Potassium metabisulfite (INS 224), singly or in combination. |
|
|
|
571 |
For use only in products conforming to the Standard for Gochujang (CXS 294-2009). |
|
|
|
576 |
For use only in products conforming to the Standard for Chili Sauce (CXS 306-2011). |
|
|
|
439 |
For use only in breaded or batter coatings in products conforming to the Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets - Breaded or in Batter (CODEX STAN 166- 1989), singly or in combination: beta-Carotenes (beta-carotenes, synthetic (INS 160a(i)), beta-carotenes, Blakeslea trispora (INS 160a(iii)), beta-Carotene-Rich Extract from Dunaliella salina (INS160a(iv)), carotenal, beta-apo-8’ (INS 160e), and beta-carotenes, vegetable (INS 160a(ii)). |
|
|
|
79 |
For use on nuts only. |
|
|
|
108 |
For use on coffee beans only. |
|
|
|
393 |
For use on Quick Frozen Scallop Meat and Quick Frozen Roe-on Scallop Meat Processed with phosphates conforming to the Standard for Fresh and Quick Frozen Raw Scallop Products (CODEX STAN 315-2014) as follows: the following phosphates at 2200 mg/kg as phosphorus for use as acidity regulators: INS 338, 339(i,ii,iii), 340(i,ii,iii), 341(i,ii,iii), 342(i,ii), 343(i,ii,iii), 450(i,ii,iii,v,vi,vii,ix), 451(i,ii), 452(i,ii,iii,iv,v); the following for use as humectants: INS 339(i,ii,iii), 340(i,ii,iii), 341(i,ii,iii), 450(i,ii,iii,v,vii), 451(i,ii), INS 452(i,ii,iii,iv,v), and 542; the following for use as sequestrants: INS 338, 339(i,ii,iii), 340(i,ii,iii), 341(i), 450(i,ii,iii,v,vi,vii), 451(i,ii,), 452(i,ii,iii,iv,v); and the following for use as stabilizers: INS 339(i,ii,ii), 340(i,ii,iii), 341(i,ii,iii), 342(i,ii), 343(i,ii,iii), I450(i), INS 450(ii), INS 450(iii,v,vi,vii,ix), 451(i,ii), 452(i,ii,iii,iv,v) and 542. |
|
|
|
435 |
For use of tartrazine (INS 102), sunset yellow FCF (INS 110), amaranth (INS 123) and ponceau 4R (cochineal red A) (INS 124) singly or in combination up to a maximum level of 30 mg/kg in the final product as colours only for the purpose of restoring colour lost in processing for products conforming to the Standard for Canned Shrimps or Prawns (CODEX STAN 37-1991). |
|
|
|
123 |
For use of sorbitan monostearate (INS 491), sorbitan tristearate (INS 492), sorbitan monolaurate (INS 493), sorbitan monooleate (INS 494), and sorbitan monopalmitate (INS 495) in combination up to a maximum level of 2000 mg/kg on the final cocoa and chocolate basis as emulsifiers in products conforming to the Standard for Cocoa Powders (Cocoas) and Dry Mixtures of Cocoa and Sugars (CODEX STAN 105-1981). |
|
|
|
302 |
For use of sodium dihydrogen phosphate (INS 339(i)), disodium hydrogen phosphate (INS 339(ii), trisodium phosphate (INS 339(iii)), potassium dihydrogen phosphate (INS 340(i)), dipotassium hydrogen phosphate (INS 340(ii)), tripotassium phosphate (INS 340(iii)), calcium dihydrogen phosphate (341(i)), calcium hydrogen phosphate (INS 341(ii)), tricalcium phosphate (INS 341(iii)), disodium diphosphate (INS 450(i)), trisodium diphosphate (INS 450(ii)), tetrasodium diphosphate (INS 450(iii)), tetrapotassium diphosphate (INS 450(v)), calcium dihydrogen diphosphate (INS 450(vii)), pentasodium triphosphate (INS 451(i)), pentapotassium triphosphate (INS 451(ii)), sodium polyphosphate (INS 452(i)), potassium polyphosphate (INS 452(ii)), sodium calcium polyphosphate (INS 452(iii)), calcium polyphosphate (INS 452(iv)), ammonium polyphosphate (INS 452(v)), and bone phosphate (INS 542) as humectants in products conforming to the Standard for Luncheon Meat (CODEX STAN 89-1981) and Cooked Cured Chopped Meat (CODEX STAN 98-1981) at 1320 mg/kg as phosphorous. The total amount of phosphates (naturally present and added) shall not exceed 3520 mg/kg as phosphorous. |
|
|
|
342 |
For use of chlorophylls, copper complexes (INS 141(i)) only in products conforming to the Codex Standard for Bouillons and Consommés (CODEX STAN 117-1981). |
|
|
|
553 |
For use of Tocopherol concentrate, mixed (INS 307b) only in products conforming to the Guidelines for Ready to Use Therapeutic Foods (CXG 95-2022) at 10 mg/kg. |
|
|
|
289 |
For use of sodium dihydrogen phosphate (INS 339(i)), disodium hydrogen phosphate (INS 339(ii)), trisodium phosphate (INS 339(iii)), potassium dihydrogen phosphate (INS 340(i)), dipotassium hydrogen phosphate (INS 340(ii)), tripotassium phosphate (INS 340(iii)), calcium dihydrogen phosphate (INS 341(i)), calcium hydrogen phosphate (INS 341(ii)), tricalcium phosphate (INS 341(iii), disodium diphosphate (INS 450(i)), trisodium diphosphate (INS 450(ii)), tetrasodium diphosphate (INS 450(iii)), tetrapotassium diphosphate (INS 450(v)), calcium dihydrogen diphosphate (INS 450(vii)), pentasodium triphosphate (INS 451(i)), pentapotassium triphosphate (INS 451(ii)), sodium polyphosphate (INS 452(i)), potassium polyphosphate (INS 452(ii)), sodium calcium polyphosphate (INS 452(iii)), calcium polyphosphate (INS 452(iv)), ammonium polyphosphate (INS 452(v)), and bone phosphate (INS 542) as humectants in products conforming to the Standard for Cooked Cured Ham (CODEX STAN 96-1981) and Cooked Cured Pork Shoulder (CODEX STAN 97-1981). The total amount of phosphates (naturally present and added) shall not exceed 3 520 mg/kg as phosphorus. |
|
|
|
596 |
For use in yoghurt coating of yoghurt-covered nuts only. |
|
|
|
314 |
For use in yeast extracts. |
|
|
|
86 |
For use in whipped dessert toppings other than cream only. |
|
|
|
278 |
For use in whipped cream and cream packed under pressure only. |
|
|
|
456 |
For use in waxes, coatings or glazes where these surface treatments are allowed for the application to the surface of fresh vegetables, seaweeds, or nuts and seeds. |
|
|
|
454 |
For use in waxes, coatings or glazes where these surface treatments are allowed for application to the surface of fresh fruit. |
|
|
|
312 |
For use in tsukudani and surimi products only. |
|
|
|
501 |
For use in the cheese mass at 3000 mg/kg, and for surface or rind treatment of sliced, cut, shredded or grated cheese only at 1000 mg/kg, for products conforming to the General Standard for Cheese (CXS 283-1978): sorbic acid (INS 200), potassium sorbate (INS 202) and calcium sorbate (INS 203), as sorbic acid. |
|
|
|
311 |
For use in terrine only. |
|
|
|
144 |
For use in sweet and sour products only. |
|
|
|
241 |
For use in surimi products only. |
|
|
|
3 |
For use in surface treatment only. |
|
|
|
183 |
For use in surface decoration only. |
|
|
|
227 |
For use in sterilized and UHT treated milks only. |
|
|
|
150 |
For use in soy-based formula only. |
|
|
|
198 |
For use in solid products (e.g., energy, meal replacement or fortified bars) only. |
|
|
|
539 |
For use in solid forms as sold to the consumer only. |
|
|
|
489 |
For use in smoked or salted mollusks only. |
|
|
|
22 |
For use in smoked fish paste only. |
|
|
|
252 |
For use in self-rising flour and self-rising corn meal only. |
|
|
|
373 |
For use in sausage only. |
|
|
|
89 |
For use in sandwich spreads only. |
|
|
|
300 |
For use in salted squid only. |
|
|
|
254 |
For use in salt applied to dry salted cheeses during manufacturing only. |
|
|
|
372 |
For use in rolls only. |
|
|
|
433 |
For use in rice crackers and potato snacks only. |
|
|
|
179 |
For use in restoring the natural colour lost in processing only. |
|
|
|
126 |
For use in releasing dough in dividing or baking only. |
|
|
|
235 |
For use in reconstituted and recombined products only. |
|
|
|
598 |
For use in ready-to-eat multicoloured cereal only; the 2000 mg/kg is for individual pieces of cereal. |
|
|
|
160 |
For use in ready-to-drink products and pre-mixes for ready-to-drink products only. |
|
|
|
308 |
For use in raw mollusks only. |
|
|
|
265 |
For use in quick frozen French fried potatoes only, as a sequestrant. |
|
|
|
358 |
For use in products in a syrup or juice only. |
|
|
|
165 |
For use in products for special nutritional use only. |
|
|
|
84 |
For use in products for infants over 1 year of age only. |
|
|
|
335 |
For use in products containing vegetable protein only. |
|
|
|
124 |
For use in products containing less than 7% ethanol only. |
|
|
|
543 |
For use in products conforming to the Standards for Milk Powders and Cream Powder (CXS 207-1999) and Edible Casein Products (CXS 290-1995): phosphoric acid (INS 338), sodium dihydrogen phosphate (INS 339(i)), disodium hydrogen phosphate (INS 339(ii)), trisodium phosphate (INS 339(iii)), potassium dihydrogen phosphate (INS 340(i)), dipotassium hydrogen phosphate (INS 340(ii)), tripotassium phosphate (INS 340(iii)), calcium dihydrogen phosphate (INS 341(i)), calcium hydrogen phosphate (INS 341(ii)), tricalcium phosphate (INS 341(iii)), ammonium dihydrogen phosphate (INS 342(i)), diammonium hydrogen phosphate (INS 342(ii)), magnesium dihydrogen phosphate (INS 343(i)), magnesium hydrogen phosphate (INS 343(ii)), trimagnesium phosphate (INS343(iii)), disodium diphosphate (INS 450(i)), trisodium diphosphate (INS 450(ii)), tetrasodium diphosphate (INS 450(iii)), tetrapotassium diphosphate (INS 450(v)), dicalcium diphosphate (INS 450(vi), calcium dihydrogen diphosphate (INS 450(vii)), magnesium dihydrogen diphosphate (INS 450(ix)), pentasodium triphosphate (INS 451(i)), pentapotassium triphosphate (INS 451(ii)), sodium polyphosphate (INS 452(i)), potassium polyphosphate (INS 452(ii)), sodium calcium polyphosphate (INS 452(iii)), calcium polyphosphate (INS 452(iv)), ammonium polyphosphate (INS 452(v)), as acidity regulators only, singly or in combination at 4,400 mg/kg |
|
|
|
595 |
For use in products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966), Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Emmental (CXS 269-1967), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968) and Provolone (CXS 272-1968): for surface treatment only. |
|
|
|
464 |
For use in products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966) Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Emmental (CXS 269-1967), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968) and Provolone (CXS 272-1968) only as preservatives. |
|
|
|
481 |
For use in products conforming to the Standard for a Blend of Skimmed Milk and Vegetable Fat in Powdered Form (CXS 251-2006), singly or in combination: butylated hydroxyanisole (BHA, INS 320), butylated hydroxytoluene (BHT, INS 321) and tertiary butylhydroxyquinone (TBHQ, INS 319). |
|
|
|
469 |
For use in products conforming to the Standard for Wheat Flour (CXS 152-1985) as a flour treatment agent: calcium dihydrogen phosphate (INS 341(i)), calcium hydrogen phosphate (INS 341(ii)), tricalcium phosphate (INS 341(iii)), ammonium dihydrogen phosphate (INS 342(i)) and diammonium hydrogen phosphate (INS 342(ii)) only. |
|
|
|
472 |
For use in products conforming to the Standard for Wheat Flour (CXS 152-1985) as a flour treatment agent only. |
|
|
|
531 |
For use in products conforming to the Standard for Spreads and Blended Spreads (CXS 256-2007); for use in fat emulsions for frying or baking purpose only. |
|
|
|
19 |
For use in products conforming to the Standard for Quick Frozen Shrimps and Prawns (CODEX STAN 92-1981) and the Standard for Quick Frozen Lobsters (CODEX STAN 95-1981): sulfur dioxide (INS 220), sodium sulfite (INS221), sodium hydrogen sulfite (INS 222), sodium metabisulfite (INS 223), Potassium metabisulfite (INS 224), potassium sulfite (INS 225) as preservatives at 100 mg/kg in the edible part of the raw product, or 30 mg/kg in the edible part of the cooked product. |
|
|
|
243 |
For use in products conforming to the Standard for Processed Cereal-based Foods for Infants and Young Children (CODEX STAN 74-1981) only, as a raising agent. |
|
|
|
286 |
For use in products conforming to the Standard for Luncheon Meat (CODEX STAN 89-1981) and the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981). |
|
|
|
290 |
For use in products conforming to the Standard for Luncheon Meat (CODEX STAN 89-1981) and Cooked Cured Chopped Meat (CODEX STAN 98-1981) at 15 mg/kg to replace loss of colour in product with binders only. |
|
|
|
586 |
For use in products conforming to the Standard for Infant Formula and Formula for Special Medical Purposes Intended for Infants (CXS 72-1981): Sodium dihydrogen phosphate (INS 339(i)), Disodium hydrogen phosphate (INS 339(ii)), Trisodium phosphate (INS 339(iii)), Potassium dihydrogen phosphate (INS 340(i)), Dipotassium hydrogen phosphate (INS 340(ii)), and Tripotassium phosphate (INS 340(iii)) only, singly or in combination. |
|
|
|
400 |
For use in products conforming to the Standard for Fermented Milk (CODEX STAN 243- 2003) at 150 mg/kg. |
|
|
|
398 |
For use in products conforming to the Standard for Fermented Milk (CODEX STAN 243- 2003) at 1000 mg/kg. |
|
|
|
402 |
For use in products conforming to the Standard for Fermented Milk (CODEX STAN 243- 2003) at 100 mg/kg. |
|
|
|
399 |
For use in products conforming to the Standard for Fermented Milk (CODEX STAN 243- 2003) at 10,000 mg/kg. |
|
|
|
529 |
For use in products conforming to the Standard for Fat Spreads and Blended Spreads (CXS 256-2007); if benzoates and sorbates are used in combination, the combined use shall not exceed 2000 mg/kg of which the benzoic acid portion shall not exceed 1000 mg/kg. |
|
|
|
559 |
For use in products conforming to the Standard for Fat Spreads and Blended Spreads (CXS 256-2007): propyl gallate (INS 310), tertiary butylhydroquinone (INS 319), butylated hydroxyanisole (INS 320) and butylated hydroxytoluene (INS 321), singly or in combination at 200 mg/kg. |
|
|
|
512 |
For use in products conforming to the Standard for Edible fats and oils not Covered by Individual Standards (CXS 19-1981) and the Standard for Named Animal Fats (CXS 211-1999) for the purposes of restoring natural colour lost in processing, or standardizing colour only. |
|
|
|
507 |
For use in products conforming to the Standard for Edible fats and Oils Not Covered by Individual Standards (CXS 19-1981). |
|
|
|
523 |
For use in products conforming to the Standard for Edible Fats and Oils not Covered by Individual Standards (CXS 19-1981), as an antifoaming agent in oils for deep frying only. |
|
|
|
508 |
For use in products conforming to the Standard for Edible Fats and Oils not Covered by Individual Standards (CXS 19-1981) for the purposes of natural colour lost in processing, or standardizing colour only. |
|
|
|
524 |
For use in products conforming to the Standard for Edible Fats and Oils not Covered by Individual Standards (CXS 19-1981) and the Standard for Named Vegetable Oils (CXS 210-1999), as an antifoaming agent in oils for deep frying only. |
|
|
|
519 |
For use in products conforming to the Standard for Edible Fats and Oils not Covered by Individual Standards (CXS 19-1981) and the Standard for Named Vegetable Oils (CXS 210-1999) as an antioxidant only. |
|
|
|
521 |
For use in products conforming to the Standard for Edible Fats and Oils not Covered by Individual Standards (CXS 19-1981) and the Standard for Named Animal Fats (CXS 211-1999), singly or in combination: isopropyl citrates (INS 384) and citric and fatty acid esters of glycerol (INS 472c) at 100 mg/kg. |
|
|
|
525 |
For use in products conforming to the Standard for Edible Fats and Oils not Covered by Individual Standards (CXS 19-1981) and the Standard for Named Animal Fats (CXS 211-1999), as an antifoaming agent in oils for deep frying only. |
|
|
|
522 |
For use in products conforming to the Standard for Edible Fats and Oils not Covered by Individual Standards (CXS 19-1981) and Named Animal Fats (CXS 211-1999). |
|
|
|
550 |
For use in products conforming to the Standard for Edible Casein Products (CXS 290-1995) as an acidity regulator. |
|
|
|
313 |
For use in products conforming to the Standard for Crackers from Marine and Freshwater Fish, Crustaceans and Molluscan Shellfish (CODEX STAN 222-2001). |
|
|
|
288 |
For use in products conforming to the Standard for Cooked Cured Ham (CODEX STAN 96-1981) and Cooked Cured Pork Shoulder (CODEX STAN 97-1981). |
|
|
|
271 |
For use in products conforming to the Standard for Canned Baby Foods (CODEX STAN 73-1981). |
|
|
|
295 |
For use in products conforming to the Standard for Canned Baby Foods (CODEX STAN 73-1981) only, as an acidity regulator. |
|
|
|
99 |
For use in products conforming to the Standard for Bouillons and Consommés (CODEX STAN 117-1981) only. |
|
|
|
560 |
For use in products conforming to the Guidelines for Ready to Use Therapeutic Foods (CXG 95-2022). |
|
|
|
493 |
For use in products conforming to the Group Standard for Unripened Cheese including Fresh Cheese (CXS 221-2001), for treatment of edible cheese rind only. |
|
|
|
548 |
For use in products conforming to the Edible Casein Products (CXS 290-1995): phosphoric acid (INS 338), sodium dihydrogen phosphate (INS 339(i)), disodium hydrogen phosphate (INS 339(ii)), trisodium phosphate (INS 339(iii)), potassium dihydrogen phosphate (INS 340(i)), dipotassium hydrogen phosphate (INS 340(ii)), tripotassium phosphate (INS 340(iii)), calcium dihydrogen phosphate (INS 341(i)), calcium hydrogen phosphate (INS 341(ii)), tricalcium phosphate (INS 341(iii)), ammonium dihydrogen phosphate (INS 342(i)), diammonium hydrogen phosphate (INS 342(ii)), magnesium dihydrogen phosphate (INS 343(i)), magnesium hydrogen phosphate (INS 343(ii)), trimagnesium phosphate (INS343(iii)), disodium diphosphate (INS 450(i)), trisodium diphosphate (INS 450(ii)), tetrasodium diphosphate (INS 450(iii)), tetrapotassium diphosphate (INS 450(v)), dicalcium diphosphate (INS 450(vi), calcium dihydrogen diphosphate (INS 450(vii)), magnesium dihydrogen diphosphate (INS 450(ix)), pentasodium triphosphate (INS 451(i)), pentapotassium triphosphate (INS 451(ii)), as acidity regulators only, singly or in combination at 4,400 mg/kg. |
|
|
|
343 |
For use in products conforming to the Codex Standard for Bouillons and Consommés (CODEX STAN 117-1981): sodium dihydrogen phosphate (INS 339(i)), disodium hydrogen phosphate (INS 339(ii)), trisodium phosphate (INS 339(iii)), potassium dihydrogen phosphate (INS 340(i)), dipotassium hydrogen phosphate (INS 340(ii)), tripotassium phosphate (INS 340(iii)), disodium diphosphate (INS 450(i)), trisodium diphosphate (INS 450(ii)), tetrasodium diphosphate (INS 450(iii)), tetrapotassium diphosphate (INS 450(v)), pentasodium triphosphate (INS 451(i)), pentapotassium triphosphate (INS 451(ii)), sodium polyphosphate (INS 452(i)), and potassium polyphosphate (INS 452(ii)) as acidity regulators at 440 mg/kg as phosphorus; calcium dihydrogen phosphate (INS 341(i)), calcium hydrogen phosphate (INS 341(ii)), and tricalcium phosphate (INS 341(iii)) as anticaking agents at 800 mg/kg as phosphorus on the dry matter basis in dehydrated products only; and dicalcium diphosphate (INS 450(vi)) and calcium polyphosphate (INS 452(iv)) as emulsifiers, stabilizers, and thickeners at 1320 mg/kg as phosphorus. |
|
|
|
346 |
For use in products conforming to the Codex Standard for Bouillons and Consommés (CODEX STAN 117-1981), singly or in combination: d-alpha-tocopherol (INS 307a), tocopherol concentrate, mixed (INS 307b), and dl-alpha-tocopherol (INS 307c) at 50 mg/kg. |
|
|
|
448 |
For use in products conforming to the Codex Standard for Bouillons and Consommés (CODEX STAN 117-1981), singly or in combination: beta-Carotenes (INS 160a(i), 160a(iii), and 160a(iv)), Carotenes, beta-, vegetable (INS 160a(ii)) and carotenal, beta-apo-8’- (INS 160e) at 50 mg/kg. |
|
|
|
338 |
For use in products conforming to the Codex Standard for Bouillons and Consommés (CODEX STAN 117-1981) singly or in combination: sorbic acid (INS 200), potassium sorbate (INS 202), calcium sorbate (INS 203), benzoic acid (INS 210), sodium benzoate (INS 211), potassium benzoate (INS 212), and calcium benzoate (INS 213) at 500 mg/kg as sorbic acid (INS 200-203) or as benzoic acid (INS 210-213). |
|
|
|
337 |
For use in products conforming to the Codex Standard for Bouillons and Consommés (CODEX STAN 117-1981) at 50 mg/kg. |
|
|
|
251 |
For use in processed American cheese only. |
|
|
|
321 |
For use in powdered mixes only. |
|
|
|
588 |
For use in powdered hydrolysed protein and/or amino acid based infant formula only. |
|
|
|
260 |
For use in powdered beverage whiteners only. |
|
|
|
76 |
For use in potatoes only. |
|
|
|
221 |
For use in potato dough and pre-fried potato slices only. |
|
|
|
115 |
For use in pineapple juice only. |
|
|
|
245 |
For use in pickled vegetables only. |
|
|
|
280 |
For use in pickled radish only. |
|
|
|
415 |
For use in pickled products only. |
|
|
|
421 |
For use in pastes and condiment products containing plant-derived oils only. |
|
|
|
159 |
For use in pancake syrup and maple syrup only. |
|
|
|
48 |
For use in olives only. |
|
|
|
184 |
For use in nutrient coated rice grain premixes only. |
|
|
|
370 |
For use in noodles, skin or crusts for spring rolls, wontons, and shou mai only. |
|
|
|
256 |
For use in noodles, gluten-free pasta and pasta intended for hypoproteic diets only. |
|
|
|
211 |
For use in noodles only. |
|
|
|
394 |
For use in non-standardized food; and in products conforming to the Standard for Quick Frozen Shrimps or Prawns (CODEX STAN 92-1981); Quick Frozen Lobsters (CODEX STAN 95-1981); Quick Frozen Blocks of Fish Fillet, Minced Fish Flesh and Mixtures of Fillets and Minced Fish Flesh (CODEX STAN 165-1989); and Quick Frozen Fish Fillets (CODEX STAN 190-1995) as humectants at 2200 mg/kg as phosphorous: INS 339(i), INS 339(ii), INS 339(iii), INS 340(i), INS 340(ii), INS 340(iii), INS 341(i), INS 341(ii), INS 450(iii), INS 450(v), INS 450(vii), INS 451(i), INS 451(ii), INS 452(i), INS 452(ii), INS 452(iii), INS 452(iv), INS 452(v), and INS 542. |
|
|
|
299 |
For use in non-standardized food; and in products conforming to the Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets - Breaded or in Batter (CODEX STAN 166-1989): the following phosphates for use as humectants at 2200 mg/kg as phosphorous, INS 339(i), 339(ii), 339(iii), 340(i), 340(ii), 340(iii), 341(i), 341(ii), 341(iii), 450(i), 450(ii), 450(iii), 450(v), 450(vii), 451(i), 451(ii), 452(i), 452(ii), 452(iii), 452(iv), 452(v), and 542; and the following phosphates for use as raising agents in bread and batter coatings only at 440 mg/kg as phosphorous, INS 339(i), 340(iii), 341(i), 341(ii), 341(iii), 450(i), 450(ii), 450(iii), 450(v), 450(vi), 450(vii), 450(ix), 452(i), 452(ii), 452(iii) and 452(iv). |
|
|
|
139 |
For use in mollusks, crustaceans, and echinoderms only. |
|
|
|
61 |
For use in minced fish only. |
|
|
|
90 |
For use in milk-sucrose mixtures used in the finished product only. |
|
|
|
166 |
For use in milk-based sandwich spreads only. |
|
|
|
75 |
For use in milk powder for vending machines only. |
|
|
|
414 |
For use in marinated products only. |
|
|
|
425 |
For use in malt liquor only. |
|
|
|
216 |
For use in maize-based products only. |
|
|
|
538 |
For use in low oil content or refrigerated products only. |
|
|
|
94 |
For use in loganiza (fresh, uncured sausage) only. |
|
|
|
192 |
For use in liquid products only. |
|
|
|
213 |
For use in liquid products containing high intensity sweeteners only. |
|
|
|
584 |
For use in liquid infant formula except for use in hydrolysed protein and/or amino acid based liquid infant formula at 1000 mg/kg. |
|
|
|
247 |
For use in kuzukiri and harusame only. |
|
|
|
153 |
For use in instant noodles only. |
|
|
|
194 |
For use in instant noodles conforming to the Standard for Instant Noodles (CODEX STAN 249-2006) only. |
|
|
|
14 |
For use in hydrolyzed protein liquid formula only. |
|
|
|
376 |
For use in hydrolyzed protein and/or amino acid based infant formula only. |
|
|
|
51 |
For use in herbs only. |
|
|
|
395 |
For use in heat-treated products conforming to the Standard for Quick Frozen Shrimps and Prawns (CODEX STAN 92-1981). |
|
|
|
261 |
For use in heat-treated buttermilk only. |
|
|
|
112 |
For use in grated cheese only. |
|
|
|
369 |
For use in granola-type breakfast cereals only. |
|
|
|
16 |
For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only. |
|
|
|
383 |
For use in gelatin powder only. |
|
|
|
152 |
For use in frying only. |
|
|
|
143 |
For use in fruit juice-based drinks and dry ginger ale only. |
|
|
|
155 |
For use in frozen, sliced apples only. |
|
|
|
110 |
For use in frozen French fried potatoes only. |
|
|
|
281 |
For use in fresh minced meat which contains other ingredients apart from comminuted meat only. |
|
|
|
326 |
For use in fresh meat, poultry and game products only. |
|
|
|
316 |
For use in follow-up formula for older infants: within the limit for sodium specified in the standard for Follow-up Formula for older infants and product for young children (CXS 156-1987); singly or in combination with other sodium containing additives. |
|
|
|
186 |
For use in flours with additives only. |
|
|
|
277 |
For use in flavoured vinegar and in rice vinegar only. |
|
|
|
201 |
For use in flavoured products only. |
|
|
|
220 |
For use in flavoured products heat treated after fermentation only. |
|
|
|
231 |
For use in flavoured fermented milks and flavoured fermented milks heat treated after fermentation only. |
|
|
|
68 |
For use in flavoured and/or sweetened products only. |
|
|
|
408 |
For use in flavoured and/or sweetened milk powder analogues only. |
|
|
|
412 |
For use in fish sausage only. |
|
|
|
50 |
For use in fish roe only. |
|
|
|
327 |
For use in fish products cooked in soy sauce. |
|
|
|
169 |
For use in fat-based sandwich spreads only. |
|
|
|
102 |
For use in fat emulsions for baking purposes only. |
|
|
|
404 |
For use in energy-reduced products or products with no added sugar conforming to the Standard for Fermented Milk (CODEX STAN 243-2003) at 400 mg/kg. |
|
|
|
405 |
For use in energy-reduced products or products with no added sugar conforming to the Standard for Fermented Milk (CODEX STAN 243-2003) at 1000 mg/kg. |
|
|
|
406 |
For use in energy-reduced products or products with no added sugar conforming to the Standard for Fermented Milk (CODEX STAN 243-2003) at 100 mg/kg. |
|
|
|
138 |
For use in energy-reduced products only. |
|
|
|
262 |
For use in edible fungi and fungus products only. |
|
|
|
98 |
For use in dust control only. |
|
|
|
64 |
For use in dry beans only. |
|
|
|
208 |
For use in dried and dehydrated products only. |
|
|
|
432 |
For use in doughs used in cereal based savory snacks only. |
|
|
|
116 |
For use in doughs only. |
|
|
|
167 |
For use in dehydrated products only. |
|
|
|
162 |
For use in dehydrated products and salami-type products only. |
|
|
|
4 |
For use in decoration, stamping, marking or branding the product only. |
|
|
|
423 |
For use in dashi and furikake only. |
|
|
|
422 |
For use in curry roux only. |
|
|
|
345 |
For use in curried products only |
|
|
|
100 |
For use in crystalline products and sugar toppings only. |
|
|
|
193 |
For use in crustacean and fish pastes only. |
|
|
|
322 |
For use in cooked products boiled with soy sauce only. |
|
|
|
479 |
For use in cooked mollusks only. |
|
|
|
374 |
For use in cooked frozen meat products only. |
|
|
|
222 |
For use in collagen-based casings with a water activity greater than 0.6 only. |
|
|
|
7 |
For use in coffee substitutes only. |
|
|
|
154 |
For use in coconut milk only. |
|
|
|
54 |
For use in cocktail cherries and candied cherries only. |
|
|
|
53 |
For use in coatings only. |
|
|
|
35 |
For use in cloudy juices only. |
|
|
|
203 |
For use in chewable supplements only. |
|
|
|
492 |
For use in cheese mass only of products conforming to the Standard for Cottage Cheese (CXS 273-1968) and the Standard for Cream Cheese (CXS 275-1973): sorbic acid (INS 200), potassium sorbate (INS 202), calcium sorbate (INS 203). |
|
|
|
463 |
For use in cheese mass only for products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966) Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Emmental (CXS 269-1967), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968), Provolone (CXS 272-1968), Coulommiers (CXS 274-1969), Camembert (CXS 276-1973) and Brie (CXS 277-1973). |
|
|
|
494 |
For use in cheese mass and the surface treatment of sliced, cut, shredded and grated cheese products conforming to the Group Standard for Unripened Cheese including Fresh Cheese (CXS 221-2001): sorbic acid (INS 200), potassium sorbate (INS 202), calcium sorbate (INS 203). |
|
|
|
417 |
For use in capsule and tablet form. |
|
|
|
176 |
For use in canned liquid coffee only. |
|
|
|
283 |
For use in canned fruit-based baby foods conforming to the Standard for Canned Baby Foods (CODEX STAN 73-1981) only. |
|
|
|
202 |
For use in brine used in the production of sausage only. |
|
|
|
41 |
For use in breading or batter coatings only. |
|
|
|
309 |
For use in breaded or battered foods applied to non-standardized foods only. |
|
|
|
250 |
For use in boiled mollusks and tsukudani only. |
|
|
|
597 |
For use in blue/purple tortilla chips only. |
|
|
|
244 |
For use in biscuit dough only. |
|
|
|
324 |
For use in aloe vera only. |
|
|
|
125 |
For use in a mixture with vegetable oil only, as a release agent for baking pans. |
|
|
|
25 |
For use at GMP in full fat soy flour only. |
|
|
|
349 |
For use at 7,000 mg/kg in bakery cream fillings only. |
|
|
|
270 |
For use at 60 000 mg/kg, singly or in combination: INS 1404, 1410, 1412, 1413, 1414, 1420, 1422, 1450 and 1451 in products conforming to the Standard for Canned Baby Foods (CXS 73-1981). |
|
|
|
363 |
For use at 50,000 mg/kg for emulsified oils used in the production of noodles or bakery products. |
|
|
|
361 |
For use at 5,000 mg/kg as tartaric acid in products conforming to the Standard for Dairy Fat Spreads (CODEX STAN 253-2006). |
|
|
|
354 |
For use at 2,000 mg/kg in flavoured products conforming to the Standard for Fermented Milks (CODEX STAN 243-2003) only. |
|
|
|
274 |
For use at 15 000 mg/kg in products conforming to the Standard for Processed Cereal-Based Foods for Infants and Young Children (CODEX STAN 74-1981). |
|
|
|
397 |
For use at 1000 mg/kg in non-UHT and non-sterilised buttermilk. |
|
|
|
368 |
For use at 10,000 mg/kg in whipped decorations. |
|
|
|
355 |
For use at 10,000 mg/kg in flavoured products conforming to the Standard for Fermented Milks (CODEX STAN 243-2003) only. |
|
|
|
350 |
For use at 10,000 mg/kg in cream powder analogues only. |
|
|
|
367 |
For use at 10,000 mg/kg in candy containing not less than 10% oil. |
|
|
|
371 |
For use at 10,000 mg/kg in boiled noodles only. |
|
|
|
275 |
For use at 1 500 mg/kg In products conforming to the Standard for Canned Baby Foods (CODEX STAN 73-1981). |
|
|
|
323 |
For use as firming agent. |
|
|
|
438 |
For use as emulsifier or stabilizer only. |
|
|
|
536 |
For use as an emulsifier only. |
|
|
|
542 |
For use as an emulsifier in cooking or solid oils conforming to the Standard for Named Vegetable Oils (CXS 210-1999) and the Standard for Edible Fats and Oils not Covered by Individual Standards (CXS 19-1981) only. |
|
|
|
242 |
For use as an antioxidant only. |
|
|
|
390 |
For use as an antioxidant for non-standardized food and for raw chilled shucked mollusks conforming to the Standard for Live and Raw Bivalve Molluscs (CODEX STAN 292-2008). |
|
|
|
541 |
For use as an antifoaming agent in oils for deep frying conforming to the Standard for Edible Fats and Oils not covered by Individual Standard (CODEX STAN 19-1981) and the Standard for Named Vegetable Oils (CODEX STAN 210-1999). |
|
|
|
230 |
For use as an acidity regulator only. |
|
|
|
129 |
For use as an acidity regulator in grape juice only. |
|
|
|
436 |
For use as acidity regulators only: in products conforming to the Standard for Canned Shrimps or Prawns (CODEX STAN 37-1991) only Phosphoric Acid (INS 338) is permitted up to a maximum of 540 mg/kg as phosphorus; in products conforming to the Standard for Canned Tuna and Bonito (CODEX STAN 70-1981) only Disodium diphosphate (INS 450(i)) is permitted up to a maximum of 4,400 mg/kg as phosphorus (including natural phosphates); in products conforming to the Standard for Canned Crab Meat (CODEX STAN 90-1981) only Phosphoric Acid (INS 338) and Disodium diphosphate (INS 450(i)) are permitted up to a maximum of 4,400 mg/kg, singly or in combination, as phosphorus (including natural phosphates). |
|
|
|
234 |
For use as a stabilizer or thickener only. |
|
|
|
248 |
For use as a raising agent only. |
|
|
|
249 |
For use as a raising agent in mixes for steamed breads and buns only. |
|
|
|
59 |
For use as a packaging gas only. |
|
|
|
65 |
For use as a nutrient carrier in coating of nutrient preparations containing polyunsaturated fatty acids used to produce the foods conforming to the Standard for Processed Cereal-Based Foods for Infants and Young Children (CXS 74-1981) at 75 mg/kg. |
|
|
|
581 |
For use as a nutrient carrier in coating of nutrient preparations containing polyunsaturated fatty acids used to produce the foods conforming to the Standard for Follow-up formula (CXS 156-1987) at 75 mg/kg in the food as consumed. |
|
|
|
589 |
For use as a nutrient carrier in a raw material or other ingredient. |
|
|
|
591 |
For use as a nutrient carrier in a raw material or other ingredient, in coating of nutrient preparations containing polyunsaturated fatty acids. |
|
|
|
49 |
For use as a nutrient carrier in a raw material or other ingredient used to produce the foods conforming to the Standard for Processed Cereal-Based Foods for Infants and Young Children (CXS 74-1981) at 100 mg/kg. |
|
|
|
592 |
For use as a nutrient carrier in a raw material or other ingredient used to produce the foods conforming to the Standard for Processed Cereal-Based Foods for Infants and Young Children (CXS 74-1981) at 10 mg/kg. |
|
|
|
590 |
For use as a nutrient carrier in a raw material or other ingredient at 100 mg/kg in the food as consumed. |
|
|
|
424 |
For use as a glazing agent. |
|
|
|
455 |
For use as a glaze where such surface treatment is allowed for application to the surface of fresh vegetables, seaweeds or nuts and seeds. |
|
|
|
453 |
For use as a glaze where such surface treatment is allowed for application to the surface of fresh fruit. |
|
|
|
229 |
For use as a flour treatment agent, raising agent or leavening agent only. |
|
|
|
491 |
For use as a flavour enhancer only. |
|
|
|
131 |
For use as a flavour carrier only. |
|
|
|
69 |
For use as a carbonating agent only. |
|
|
|
461 |
For the surface treatment of sliced, cut, shredded or grated cheese for products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966) Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Emmental (CXS 269-1967), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968) and Provolone (CXS 272-1968) only as anticaking agents |
|
|
|
77 |
For special nutritional uses only. |
|
|
|
334 |
For salted fish with a salt content of greater than or equal to 18 percent during processing. |
|
|
|
500 |
For saccharin and its Ca, K, Na salts, expressed as Na Saccharin. |
|
|
|
490 |
For purpose other than sweetening. |
|
|
|
465 |
For products conforming to the Standard for Sugars (CXS 212-1999) as anticaking agents only: Calcium dihydrogen phosphate (INS 341(i)), calcium hydrogen phosphate (INS 341(ii)), tricalcium phosphate (INS 341(iii)), magnesium dihydrogen phosphate (INS 343(i)), magnesium hydrogen phosphate (INS 343(ii), trimagnesium phosphate (INS 343(iii)), magnesium carbonate (INS 504(i)), bone phosphate (INS 542), silicon dioxide, amorphous (INS 551), calcium silicate (INS 552), and magnesium silicate, synthetic (INS 553(i)) singly or in combination but still within prescribed separate individual maximum levels. |
|
|
|
377 |
For products conforming to the Standard for Luncheon Meat (CODEX STAN 89-1981), Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981), and Standard for Corned Beef (CODEX STAN 88-1981) use is limited to ready-to-eat products which require refrigeration. |
|
|
|
476 |
For products conforming to the Standard for Instant Noodles (CXS 249-2006): sulfur dioxide (INS 220), sodium sulfite (INS 221), sodium metabisulfite (INS 223) and potassium metabisulfite (INS 224) for use as flour treatment agents only. |
|
|
|
396 |
For products conforming to the Standard for Cooked Cured Ham (CODEX STAN 96-1981) and the Standard for Cooked Cured Pork Shoulder (CODEX STAN 97-1981), use is limited to ready-to-eat products which require refrigeration. |
|
|
|
532 |
For products conforming to the Standard for Black, White and Green Peppers (CXS 326-2017), only sulfur dioxide (INS 220) may be used and only in green peppers. |
|
|
|
336 |
For non-standardized foods: for use in surimi, fish roe products, and dried mollusks and crustaceans, only. |
|
|
|
95 |
For non-standardized foods: for use in surimi and fish roe products only. |
|
|
|
331 |
For non-standardized foods: for use in minced fish, shrimps and prawns only. |
|
|
|
253 |
For non-standardized foods and for use in minced fish flesh only in products conforming to the Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets - Breaded or in Batter (CODEX STAN 166-1989). |
|
|
|
29 |
For non-standardized food only. |
|
|
|
210 |
For non-standardized food and for use as a humectant in products conforming to the Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets - Breaded or in Batter (CODEX STAN 166-1989); and for use as a thickener in breading or batter coatings for products conforming to the Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets - Breaded or in Batter (CODEX STAN 166-1989). |
|
|
|
392 |
For non-standardized food and for products conforming to the Standard for Live and Raw Bivalve Molluscs (CODEX STAN 292-2008): for use as an antioxidant for raw frozen molluscs. |
|
|
|
391 |
For non-standardized food and for minced fish flesh only in products conforming to the Standard for Quick Frozen Blocks of Fish Fillets, Minced Fish Flesh and Mixtures of Fillets and Minced Fish Flesh (CODEX STAN 165-1989). |
|
|
|
177 |
For non-standardized food and for minced fish flesh and breaded or batter coatings conforming to the Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets -Breaded or in Batter (CODEX STAN 166-1989). |
|
|
|
63 |
For non-standardized food and for breaded or batter coatings in food conforming to the Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets - Breaded or in Batter (CODEX STAN 166-1989). |
|
|
|
534 |
For herbs use is limited to herbs that have been ground or processed into powder only. |
|
|
|
325 |
For general use in surimi products. |
|
|
|
348 |
For general use in dried seaweed only. |
|
|
|
332 |
For general use as a glazing agent. |
|
|
|
467 |
For flours for leavened bread only in products conforming to the Standard for Wheat Flour (CXS 152-1985). |
|
|
|
341 |
Expressed as beta-Carotene. |
|
|
|
73 |
Excluding whole fish. |
|
|
|
147 |
Excluding whey powders for infant food. |
|
|
|
356 |
Excluding virgin or cold pressed oils. |
|
|
|
509 |
Excluding virgin and cold pressed oils in products conforming to the Standard for Edible Fats and Oils not Covered by Individual Standards (CXS 19-1981). |
|
|
|
511 |
Excluding virgin and cold pressed oils in products conforming to the Standard for Edible Fats and Oils not Covered by Individual Standards (CXS 19-1981) and the Standard for Named Vegetable Oils (CXS 210-1999). |
|
|
|
431 |
Excluding use in whiskey. |
|
|
|
437 |
Excluding use in smoke-dried fish conforming to the Standard for Smoked Fish, SmokeFlavoured Fish and Smoke-Dried Fish (CODEX STAN 311-2013). |
|
|
|
339 |
Excluding use for canned bouillons and consommés. |
|
|
|
92 |
Excluding tomato-based sauces. |
|
|
|
189 |
Excluding rolled oats. |
|
|
|
307 |
Excluding raw squid. |
|
|
|
56 |
Excluding products where starch is present. |
|
|
|
XS252 |
Excluding products conforming to the Standard for a Blend of Sweetened Condensed Skimmed Milk and Vegetable Fat (CODEX STAN 252-2006). |
|
|
|
XS251 |
Excluding products conforming to the Standard for a Blend of Skimmed Milk and Vegetable Fat in Powdered Form (CODEX STAN 251-2006). |
|
|
|
XS250 |
Excluding products conforming to the Standard for a Blend of Evaporated Skimmed Milk and Vegetable Fat (CODEX STAN 250-2006). |
|
|
|
XS152 |
Excluding products conforming to the Standard for Wheat Flour (CXS 152-1985). |
|
|
|
XS270 |
Excluding products conforming to the Standard for Tilsiter (CXS 270-1968). |
|
|
|
XS66 |
Excluding products conforming to the Standard for Table Olives (CODEX STAN 66-1981). |
|
|
|
XS291 |
Excluding products conforming to the Standard for Sturgeon Caviar (CODEX STAN 291-2010). |
|
|
|
XS207 |
Excluding products conforming to the Standard for Standard for Milk Powders and Cream Powder (CXS 207-1999) |
|
|
|
XS290 |
Excluding products conforming to the Standard for Standard for Edible Casein Products (CXS 290-1995). |
|
|
|
XS175 |
Excluding products conforming to the Standard for Soy Protein Products (CXS 175-1989). |
|
|
|
XS311 |
Excluding products conforming to the Standard for Smoked Fish, Smoked-flavoured Fish and Smoke-dried Fish (CODEX STAN 311-2013). |
|
|
|
XS268 |
Excluding products conforming to the Standard for Samsø (CXS 268-1966). |
|
|
|
XS167 |
Excluding products conforming to the Standard for Salted Fish and Dried Salted Fish of the Gadidae Family of Fishes (CODEX STAN 167-1989). |
|
|
|
XS244 |
Excluding products conforming to the Standard for Salted Atlantic Herring and Salted Sprat (CODEX STAN 244-2004). |
|
|
|
XS271 |
Excluding products conforming to the Standard for Saint-Paulin (CXS 271-1968). |
|
|
|
XS67 |
Excluding products conforming to the Standard for Raisins (CODEX STAN 67-1981). |
|
|
|
XS92 |
Excluding products conforming to the Standard for Quick Frozen Shrimps and Prawns (CODEX STAN 92-1981). |
|
|
|
XS191 |
Excluding products conforming to the Standard for Quick Frozen Raw Squid (CODEX STAN 191-1995). |
|
|
|
XS95 |
Excluding products conforming to the Standard for Quick Frozen Lobsters (CODEX STAN 95-1981). |
|
|
|
XS166 |
Excluding products conforming to the Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets – Breaded or in Batter (CODEX STAN 166-1989). |
|
|
|
XS190 |
Excluding products conforming to the Standard for Quick Frozen Fish Fillets (CODEX STAN 190-1995). |
|
|
|
XS36 |
Excluding products conforming to the Standard for Quick Frozen Finfish, Uneviscerated and Eviscerated (CODEX STAN 36-1981). |
|
|
|
XS165 |
Excluding products conforming to the Standard for Quick Frozen Blocks of Fish Fillet, Minced Fish Flesh and Mixtures of Fillets and Minced Fish Flesh (CODEX STAN 165-1989). |
|
|
|
XS272 |
Excluding products conforming to the Standard for Provolone (CXS 272-1968). |
|
|
|
XS57 |
Excluding products conforming to the Standard for Processed Tomato Concentrates (CODEX STAN 57-1981). |
|
|
|
XS74 |
Excluding products conforming to the Standard for Processed Cereal-Based Foods for Infants and Young Children (CXS 74-1981). |
|
|
|
XS13 |
Excluding products conforming to the Standard for Preserved Tomatoes (CODEX STAN 13-1981). |
|
|
|
XS260 |
Excluding products conforming to the Standard for Pickled Fruits and Vegetables (CODEX STAN 260-2007). |
|
|
|
XS115 |
Excluding products conforming to the Standard for Pickled Cucumbers (Cucumber Pickles) (CODEX STAN 115-1981). |
|
|
|
XS33 |
Excluding products conforming to the Standard for Olive Oils and Olive Pomace Oils (CODEX STAN 33-1981). |
|
|
|
XS210 |
Excluding products conforming to the Standard for Named Vegetable Oils (CXS 210-1999). |
|
|
|
XS211 |
Excluding products conforming to the Standard for Named Animal Fat (CODEX STAN 211- 1999). |
|
|
|
XS262 |
Excluding products conforming to the Standard for Mozzarella (CODEX STAN 262-2006). |
|
|
|
XS160 |
Excluding products conforming to the Standard for Mango Chutney (CODEX STAN 160-1987). |
|
|
|
XS292 |
Excluding products conforming to the Standard for Live and Raw Bivalve Molluscs (CODEX STAN 292-2008). |
|
|
|
XS312 |
Excluding products conforming to the Standard for Live Abalone and for Raw Fresh Chilled or Frozen Abalone for Direct Consumption or for Further Processing (CODEX STAN 312-2013). |
|
|
|
XS223 |
Excluding products conforming to the Standard for Kimchi (CXS 223-2001). |
|
|
|
XS296 |
Excluding products conforming to the Standard for Jams, Jellies and Marmalades (CODEX STAN 296-2009). |
|
|
|
5 |
Excluding products conforming to the Standard for Jams, Jellies and Marmalades (CODEX STAN 296-2009). |
|
|
|
XS249 |
Excluding products conforming to the Standard for Instant Noodles (CXS 249-2006). |
|
|
|
XS72 |
Excluding products conforming to the Standard for Infant Formula and Formula for Special Medical Purposes Intended for Infants (CXS 72-1981). |
|
|
|
XS267 |
Excluding products conforming to the Standard for Havarti (CXS 267-1966). |
|
|
|
XS266 |
Excluding products conforming to the Standard for Gouda (CXS 266-1966). |
|
|
|
XS294 |
Excluding products conforming to the Standard for Gochujang (CXS 294-2009). |
|
|
|
XS321 |
Excluding products conforming to the Standard for Ginseng Products (CXS 321-2015). |
|
|
|
XS151 |
Excluding products conforming to the Standard for Gari (CXS 151-1985). |
|
|
|
XS315 |
Excluding products conforming to the Standard for Fresh and Quick Frozen Raw Scallop Products (CODEX STAN 315-2014). |
|
|
|
XS181 |
Excluding products conforming to the Standard for Formula Foods for Use in Weight Control Diets (CXS 181-1991). |
|
|
|
XS203 |
Excluding products conforming to the Standard for Formula Foods for Use in Very Low Energy Diets for Weight Reduction (CXS 203-1995). |
|
|
|
XS118 |
Excluding products conforming to the Standard for Foods for Special Dietary Use for Persons Intolerant to Gluten (CXS 118-1979). |
|
|
|
XS156 |
Excluding products conforming to the Standard for Follow-Up Formula (CXS 156-1987). |
|
|
|
XS302 |
Excluding products conforming to the Standard for Fish Sauce (CODEX STAN 302-2011). |
|
|
|
XS329 |
Excluding products conforming to the Standard for Fish Oils (CXS 329-2017). |
|
|
|
XS243 |
Excluding products conforming to the Standard for Fermented Milks (CODEX STAN 243-2003). |
|
|
|
170 |
Excluding products conforming to the Standard for Fermented Milks (CODEX STAN 243-2003). |
|
|
|
XS256 |
Excluding products conforming to the Standard for Fat Spreads and Blended Spreads (CXS 256-2007). |
|
|
|
XS278 |
Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978). |
|
|
|
XS269 |
Excluding products conforming to the Standard for Emmental (CXS 269-1967). |
|
|
|
XS19 |
Excluding products conforming to the Standard for Edible Fats and Oils not covered by Individual Standards (CXS 19-1981). |
|
|
|
XS265 |
Excluding products conforming to the Standard for Edam (CXS 265-1966). |
|
|
|
XS328 |
Excluding products conforming to the Standard for Dried Thyme (CODEX STAN 328-2017). |
|
|
|
XS189 |
Excluding products conforming to the Standard for Dried Shark Fins (CODEX STAN 189-1993). |
|
|
|
306 |
Excluding products conforming to the Standard for Dried Shark Fins (CODEX STAN 189-1993), the Standard for Crackers from Marine and Freshwater Fish, Crustaceans and Molluscan Shellfish (CODEX STAN 222-2001), the Standard for Boiled Dried Salted Anchovies (CODEX STAN 236-2003), the Standard for Live Abalone and for Raw Fresh Chilled or Frozen Abalone for Direct Consumption or for Further Processing (CODEX STAN 312-2013), and the Standard for Fresh and Quick Frozen Raw Scallop Products (CODEX STAN 315-2014). |
|
|
|
XS130 |
Excluding products conforming to the Standard for Dried Apricots (CODEX STAN 130-1981). |
|
|
|
XS314R |
Excluding products conforming to the Standard for Date Paste (CODEX STAN 314R-2013). |
|
|
|
XS264 |
Excluding products conforming to the Standard for Danbo (CXS 264-1966). |
|
|
|
XS331 |
Excluding products conforming to the Standard for Dairy Permeate Powders (CXS 331-2017). |
|
|
|
XS253 |
Excluding products conforming to the Standard for Dairy Fat Spreads (CODEX STAN 253-2006). |
|
|
|
214 |
Excluding products conforming to the Standard for Dairy Fat Spreads (CODEX STAN 253-2006). |
|
|
|
XS327 |
Excluding products conforming to the Standard for Cumin (CODEX STAN 327-2017). |
|
|
|
XS288 |
Excluding products conforming to the Standard for Cream and Prepared Creams (reconstituted cream, recombined cream, prepackaged liquid cream) (CODEX STAN 288-1976). |
|
|
|
XS275 |
Excluding products conforming to the Standard for Cream Cheese (CXS 275-1973). |
|
|
|
XS222 |
Excluding products conforming to the Standard for Crackers from Marine and Freshwater Fish, Crustaceans and Molluscan Shellfish (CODEX STAN 222-2001). |
|
|
|
XS202 |
Excluding products conforming to the Standard for Couscous (CXS 202-1995). |
|
|
|
XS274 |
Excluding products conforming to the Standard for Coulommiers (CXS 274-1969). |
|
|
|
XS273 |
Excluding products conforming to the Standard for Cottage Cheese (CXS 273-1968). |
|
|
|
XS88 |
Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981). |
|
|
|
XS97 |
Excluding products conforming to the Standard for Cooked Cured Pork Shoulder (CODEX STAN 97-1981). |
|
|
|
XS96 |
Excluding products conforming to the Standard for Cooked Cured Ham (CODEX STAN 96-1981). |
|
|
|
XS98 |
Excluding products conforming to the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981). |
|
|
|
XS105 |
Excluding products conforming to the Standard for Cocoa Powders (Cocoas) and Dry Mixtures of Cocoa and Sugars (CODEX STAN 105-1981). |
|
|
|
XS86 |
Excluding products conforming to the Standard for Cocoa Butter (CODEX STAN 86-1981). |
|
|
|
XS141 |
Excluding products conforming to the Standard for Cocoa (Cacao) Mass (Cocoa/chocolate liquor) and Cocoa Cake (CODEX STAN 141-1983). |
|
|
|
XS87 |
Excluding products conforming to the Standard for Chocolate and Chocolate Products (CODEX STAN 87-1981). |
|
|
|
375 |
Excluding products conforming to the Standard for Chocolate and Chocolate Products (CODEX STAN 87-1981) except for white chocolate, where ascorbyl palmitate (INS 304) may be used only as an antioxidant at 200 mg/kg calculated on a fat content basis. |
|
|
|
XS306 |
Excluding products conforming to the Standard for Chilli Sauce (CXS 306-2011). |
|
|
|
XS208 |
Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999). |
|
|
|
XS263 |
Excluding products conforming to the Standard for Cheddar (CXS 263-1966). |
|
|
|
XS297 |
Excluding products conforming to the Standard for Certain Canned Vegetables (CODEX STAN 297-2009). |
|
|
|
XS319 |
Excluding products conforming to the Standard for Certain Canned Fruits (CODEX STAN 319-2015). |
|
|
|
267 |
Excluding products conforming to the Standard for Certain Canned Fruits (CODEX STAN 319-2015) except for use in special holiday packs for canned pears conforming to the standard. |
|
|
|
XS70 |
Excluding products conforming to the Standard for Canned Tuna and Bonito (70-1981). |
|
|
|
XS37 |
Excluding products conforming to the Standard for Canned Shrimps or Prawns (CODEX STAN 37-1991). |
|
|
|
XS94 |
Excluding products conforming to the Standard for Canned Sardines and Sardine-Type Products (CODEX STAN 94-1981). |
|
|
|
XS3 |
Excluding products conforming to the Standard for Canned Salmon (CODEX STAN 3-1981). |
|
|
|
XS119 |
Excluding products conforming to the Standard for Canned Finfish (CODEX STAN 119-1981). |
|
|
|
XS90 |
Excluding products conforming to the Standard for Canned Crab Meat (CODEX STAN 90-1981). |
|
|
|
XS145 |
Excluding products conforming to the Standard for Canned Chestnuts and Canned Chestnut Puree (CODEX STAN 145-1985). |
|
|
|
XS73 |
Excluding products conforming to the Standard for Canned Baby Foods (CODEX STAN 73- 1981). |
|
|
|
XS276 |
Excluding products conforming to the Standard for Camembert (CXS 276-1973). |
|
|
|
XS279 |
Excluding products conforming to the Standard for Butter (CXS 279-1971). |
|
|
|
XS277 |
Excluding products conforming to the Standard for Brie (CXS 277-1973). |
|
|
|
XS236 |
Excluding products conforming to the Standard for Boiled Dried Salted Anchovies (CODEX STAN 236-2003). |
|
|
|
XS326 |
Excluding products conforming to the Standard for Black, White and Green Peppers (CODEX STAN 326-2017). |
|
|
|
XS240 |
Excluding products conforming to the Standard for Aqueous Coconut Products (CODEX STAN 240-2003). |
|
|
|
XS325R |
Excluding products conforming to the Regional Standard for Unrefined Shea Butter (CXS 325R-2017). |
|
|
|
XS308R |
Excluding products conforming to the Regional Standard for Harissa (Red Hot Pepper Paste) (CXS 308R-2011). |
|
|
|
XS332R |
Excluding products conforming to the Regional Standard for Doogh (CXS 332R-2018). |
|
|
|
XS40R |
Excluding products conforming to the Regional Standard for Chanterelles (CXS 40R-2017). |
|
|
|
566 |
Excluding products conforming to the Guidelines for Ready to Use Therapeutic Foods (CXG 95-2022). |
|
|
|
XS221 |
Excluding products conforming to the Group Standard for Unripened Cheese including Fresh Cheese (CXS 221-2001). |
|
|
|
XS247 |
Excluding products conforming to the General Standard for Fruit Juices and Nectars (CXS 247-2005). |
|
|
|
XS38 |
Excluding products conforming to the General Standard for Edible Fungi and Fungus Products (CODEX STAN 38-1981). |
|
|
|
XS283 |
Excluding products conforming to the General Standard for Cheese (CXS 283-1978). |
|
|
|
XS117 |
Excluding products conforming to the Codex Standard for Bouillons and Consommés (CODEX STAN 117-1981). |
|
|
|
XS259R |
Excluding products conforming to the Codex Regional Standard for Tehena (CODEX STAN 259R-2007). |
|
|
|
XS309R |
Excluding products conforming to the Codex Regional Standard for Halawa Tehenia (CODEX STAN 309R-211). |
|
|
|
XS257R |
Excluding products conforming to the Codex Regional Standard for Canned Humus with Tehena (CODEX STAN 257R-2007). |
|
|
|
XS89 |
Excluding products conforming to Standard for Luncheon Meat (CODEX STAN 89-1981). |
|
|
|
303 |
Excluding products (other than white chocolate) conforming to the Standard for Chocolate and Chocolate Products (CODEX STAN 87-1981). |
|
|
|
347 |
Excluding plain products. |
|
|
|
362 |
Excluding plain products conforming to the Standard for Fermented Milks (CODEX STAN 243-2003). |
|
|
|
449 |
Excluding plain fermented milks based on fermented milks not heat treated after fermentation conforming to CXS 243-2003. |
|
|
|
93 |
Excluding natural wine produced from Vitis vinifera grapes. |
|
|
|
258 |
Excluding maple syrup. |
|
|
|
74 |
Excluding liquid whey and whey products used as ingredients in infant formula. |
|
|
|
410 |
Excluding lactose reduced milks. |
|
|
|
173 |
Excluding instant noodles containing vegetables and eggs. |
|
|
|
403 |
Excluding fermented milks and drinks not heat-treated after fermentation. |
|
|
|
359 |
Excluding dairy fat spreads with ≥ 70% milk fat content. |
|
|
|
142 |
Excluding coffee and tea. |
|
|
|
182 |
Excluding coconut milk. |
|
|
|
52 |
Excluding chocolate milk. |
|
|
|
141 |
Excluding canned pears and canned pineapples conforming to the Standard for Certain Canned Fruits (CODEX STAN 319-2015). |
|
|
|
104 |
Excluding canned pears (except for use in special holiday packs) and canned pineapples conforming to the Standard for Certain Canned Fruits (CODEX STAN 319-2015). |
|
|
|
266 |
Excluding canned mangoes and canned pears conforming to the Standard for Certain Canned Fruits (CODEX STAN 319-2015). |
|
|
|
388 |
Excluding bread prepared solely with wheat flour, water, yeast or leaven, and salt. |
|
|
|
224 |
Excluding aromatized beer. |
|
|
|
171 |
Excluding anhydrous milkfat. |
|
|
|
407 |
Excluding all fluid milks that are not mineral or vitamin fortified. |
|
|
|
475 |
Except in products conforming to the Standard for Instant Noodles (CXS 249-2006): sodium dihydrogen phosphate (INS 339(i)), disodium hydrogen phosphate (INS 339(ii)), trisodium phosphate (INS 339(iii)), potassium dihydrogen phosphate (INS 340(i)), dipotassium hydrogen phosphate (INS 340(ii)), tripotassium phosphate (INS 340(iii)), calcium dihydrogen phosphate (INS 341(i)), calcium hydrogen phosphate (INS 341(ii)), tricalcium phosphate (INS 341(iii)), disodium diphosphate (INS 450(i)), trisodium phosphate INS 450(ii), tetrasodium diphosphate (INS 450(iii)), dipotassium diphosphate INS 450(iv), tetrapotassium diphosphate (INS 450(v)), calcium dihydrogen phosphate INS 450(vii), pentasodium triphosphate (INS 451(i)), pentapotassium triphosphate INS 451(ii), sodium polyphosphate (INS 452(i)), potassium polyphosphate (INS 452(ii)), sodium calcium polyphosphate INS 452(iii), calcium polyphosphate (INS 452(iv)), and ammonium polyphosphate (INS 452(v)) for use only as humectants at 2,000 mg/kg, singly or in combination, as phosphorus. |
|
|
|
228 |
Except for use to stabilize higher protein liquid whey used for further processing into whey protein concentrates at 1 320 mg/kg. |
|
|
|
205 |
Except for use to prevent browning of certain light colored vegetables at 50 mg/kg. |
|
|
|
107 |
Except for use of sodium ferrocyanide (INS 535) and potassium ferrocyanide (INS 536) in food-grade dendridic salt at 29 mg/kg as anhydrous sodium ferrocyanide. |
|
|
|
28 |
Except for use in wheat flour conforming to the standard for Wheat Flour (CODEX STAN 152-1985) at 2 000 mg/kg. |
|
|
|
118 |
Except for use in tocino (fresh, cured sausage) at 1 000 mg/kg. |
|
|
|
486 |
Except for use in the surface treatment of sliced, cut, shredded, and grated cheese products conforming to the Group Standard for Unripened Cheese including Fresh Cheese (CXS 221-2001): at 20 mg/kg applied to the surface, added during kneading and stretching process. |
|
|
|
386 |
Except for use in the Standard for Pickled Cucumbers (Cucumber Pickles) (CODEX STAN 115-1981) at 500 mg/kg, singly or in combination with other emulsifiers. |
|
|
|
502 |
Except for use in surface treatment of sliced, cut, shredded or grated cheese only for products conforming to the General Standard for Cheese (CXS 283-1978): silicon dioxide, amorphous (INS 551), calcium silicate (INS 552), magnesium silicate, synthetic (INS 553(i)) and talc (INS 553(iii)) as anticaking agents at 10,000 mg/kg, as silicon dioxide, singly or in combination. |
|
|
|
264 |
Except for use in sterilized fungi at 5 000 mg/kg: citric acid (INS 330) and lactic acid (INS 270), singly or in combination. |
|
|
|
504 |
Except for use in sterilized and UHT milk from bovine species at 1000 mg/kg expressed as citric acid, to compensate for low raw milk intrinsic citrate content, as a result of specific environmental conditions only. |
|
|
|
103 |
Except for use in special white wines at 400 mg/kg. |
|
|
|
207 |
Except for use in soybean sauce intended for further processing at 50 000 mg/kg. |
|
|
|
82 |
Except for use in shrimp (Crangon crangon and Crangon vulgaris) at 6 000 mg/kg. |
|
|
|
132 |
Except for use in semi-frozen beverages at 130 mg/kg on a dried basis. |
|
|
|
225 |
Except for use in self-raising flour at 12,000 mg/kg. |
|
|
|
255 |
Except for use in seasonings applied to foods in food category 15.1 at 1 700 mg/kg. |
|
|
|
357 |
Except for use in refined olive oil, olive oil, refined olive-pomace oil and olive-pomace oil at 200 mg/kg to restore natural tocopherol lost in production. |
|
|
|
9 |
Except for use in ready-to-drink coffee products at 10 000 mg/kg. |
|
|
|
238 |
Except for use in products corresponding to the Standard for Processed Cereal-Based Foods for Infants and Young Children (CODEX STAN 74-1981) at GMP. |
|
|
|
223 |
Except for use in products containing added fruits, vegetables, or meats at 3 000 mg/kg. |
|
|
|
602 |
Except for use in products conforming to the Standards for Jams, Jellies and Marmalades (CXS 296-2009) at a maximum level of 10 mg/kg. |
|
|
|
527 |
Except for use in products conforming to the Standards for Fish Oils (CXS 329-2017), singly or in combination at 6000 mg/kg. |
|
|
|
526 |
Except for use in products conforming to the Standards for Fish Oils (CXS 329-2017) at 2500 mg/kg. |
|
|
|
565 |
Except for use in products conforming to the Standards for Evaporated Milks (CXS 281-1971) and Sweetened Condensed Milks (CXS 282-1971): phosphoric acid (INS 338), sodium dihydrogen phosphate (INS 339(i)), disodium hydrogen phosphate (INS 339(ii)), trisodium phosphate (INS 339(iii)), potassium dihydrogen phosphate (INS 340(i)), dipotassium hydrogen phosphate (INS 340(ii)), tripotassium phosphate (INS 340(iii)), calcium dihydrogen phosphate (INS 341(i)), calcium hydrogen phosphate (INS 341(ii)), tricalcium phosphate (INS 341(iii)), ammonium dihydrogen phosphate (INS 342(i)), diammonium hydrogen phosphate (INS 342(ii)), magnesium dihydrogen phosphate (INS 343(i)), magnesium hydrogen phosphate (INS 343(ii)), trimagnesium phosphate (INS343(iii)), disodium diphosphate (INS 450(i)), trisodium diphosphate (INS 450(ii)), tetrasodium diphosphate (INS 450(iii)), tetrapotassium diphosphate (INS 450(v)), dicalcium diphosphate (INS 450(vi), calcium dihydrogen diphosphate (INS 450(vii)), magnesium dihydrogen diphosphate (INS 450 (ix)), pentasodium triphosphate (INS 451(i)), pentapotassium triphosphate (INS 451(ii)), sodium polyphosphate (INS 452(i)), potassium polyphosphate (INS 452(ii)), sodium calcium polyphosphate (INS 452(iii)), calcium polyphosphate (INS 452(iv)), ammonium polyphosphate (INS 452(v)), as acidity regulators only, at 1000 mg/kg as phosphorous, singly or in combination. |
|
|
|
457 |
Except for use in products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966), Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Emmental (CXS 269-1967), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968) and Provolone (CXS 272-1968): at a maximum level of 1000 mg/kg for surface treatment only. |
|
|
|
482 |
Except for use in products conforming to the Standard for a Blend of Skimmed Milk and Vegetable Fat in Powdered Form (CXS 251-2006): tricalcium phosphate (INS 341(iii)) and trimagnesium phosphate (INS 343(iii)) for use as anticaking agents only. |
|
|
|
483 |
Except for use in products conforming to the Standard for a Blend of Skimmed Milk and Vegetable Fat in Powdered Form (CXS 251-2006): sodium dihydrogen phosphate (INS 339(i)), disodium hydrogen phosphate (INS 339(ii)), trisodium phosphate (INS 339(iii)), potassium dihydrogen phosphate (INS 340(i)), dipotassium hydrogen phosphate (INS 340(ii)), tripotassium phosphate (INS 340(iii)), calcium dihydrogen phosphate (INS 341(i)), calcium hydrogen phosphate (INS 341(ii)), disodium diphosphate (INS 450(i)), trisodium diphosphate (INS 450(ii)), tetrasodium diphosphate (INS 450(iii)), tetrapotassium diphosphate (INS 450(v)), dicalcium diphosphate (INS 450(vi)), calcium dihydrogen diphosphate (INS 450(vii)), pentasodium triphosphate (INS 451(i)), pentapotassium triphosphate (INS 451(ii)), sodium polyphosphate (INS 452(i)), potassium polyphosphate (INS 452(ii)), sodium calcium polyphosphate (INS 452(iii)), calcium polyphosphate (INS 452(iv)), and ammonium polyphosphate (INS 452(v)), as acidity regulators only. |
|
|
|
480 |
Except for use in products conforming to the Standard for a Blend of Evaporated Skimmed Milk and Vegetable Fat (CXS 250-2006) and the Standard for a Blend of Sweetened Condensed Skimmed Milk and Vegetable Fat (CXS 252-2006): sodium dihydrogen phosphate (INS 339(i)), disodium hydrogen phosphate (INS 339(ii)), trisodium phosphate (INS 339(iii)), potassium dihydrogen phosphate (INS 340(i)), dipotassium hydrogen phosphate (INS 340(ii)), tripotassium phosphate (INS 340(iii)), calcium dihydrogen phosphate (INS 341(i)), calcium hydrogen phosphate (INS 341(ii)), tricalcium phosphate (INS 341(iii), disodium diphosphate (INS 450(i)), trisodium diphosphate (INS 450(ii)), tetrasodium diphosphate (INS 450(iii)), tetrapotassium diphosphate (INS 450(v)), dicalcium diphosphate (INS 450(vi)), calcium dihydrogen diphosphate (INS 450(vii)), pentasodium triphosphate (INS 451(i)), pentapotassium triphosphate (INS 451(ii)), sodium polyphosphate (INS 452(i)), potassium polyphosphate (INS 452(ii)), sodium calcium polyphosphate (INS 452(iii)), calcium polyphosphate (INS 452(iv)), ammonium polyphosphate (INS 452(v)), as acidity regulators only, at 4,400 mg/kg as phosphorus. |
|
|
|
468 |
Except for use in products conforming to the Standard for Wheat Flour (CXS 152-1985) as a flour treatment agent only, at a maximum level of 60 mg/kg. |
|
|
|
530 |
Except for use in products conforming to the Standard for Spreads and Blended Spreads (CXS 256-2007): phosphoric acid (INS 338), sodium dihydrogen phosphate (INS 339(i)), disodium hydrogen phosphate (INS 339(ii)), trisodium phosphate (INS 339(iii)), potassium dihydrogen phosphate (INS 340(i)), dipotassium hydrogen phosphate (INS 340(ii)), tripotassium phosphate (INS 340(iii)), calcium dihydrogen phosphate (INS 341(i)), calcium hydrogen phosphate (INS 341(ii)), tricalcium phosphate (INS 341(iii), ammonium dihydrogen phosphate (INS 342(i)), diammonium hydrogen phosphate (INS 342(ii)), magnesium dihydrogen phosphate (INS 343(i)), magnesium hydrogen phosphate (INS 343(ii)), trimagnesium phosphate (INS 343(iii)), disodium diphosphate (INS 450(i)), trisodium diphosphate (INS 450(ii)), tetrasodium diphosphate (INS 450(iii)), tetrapotassium diphosphate (INS 450(v)), dicalcium diphosphate (INS 450(vi)), calcium dihydrogen diphosphate (INS 450(vii)), magnesium dihydrogen diphosphate (INS 450(ix)), pentasodium triphosphate (INS 451(i)), pentapotassium triphosphate (INS 451(ii)), sodium polyphosphate (INS 452(i)), potassium polyphosphate (INS 452(ii)), sodium calcium polyphosphate (INS 452(iii)), calcium polyphosphate (INS 452(iv)), ammonium polyphosphate (INS 452(v)), as acidity regulators at 1000 mg/kg as phosphorus. |
|
|
|
20 |
Except for use in products conforming to the Standard for Salted Fish and Dried Salted Fish of the Gadidae Family of Fishes (CODEX STAN 167-1989) and the Standard for Salted Atlantic Herring and Salted Sprat (CODEX STAN 244-2004) at 200 mg/kg, and in smoked fish and smoke-flavoured fish in products conforming to the Standard for Smoked Fish, Smoke-Flavoured Fish and Smoke-Dried Fish (CODEX STAN 311-2013) at 2000 mg/kg for reduced oxygen packaged product only. |
|
|
|
562 |
Except for use in products conforming to the Standard for Mozzarella (CXS 262-2006): sodium dihydrogen phosphate (INS 339(i)), disodium hydrogen phosphate (INS 339(ii)), trisodium phosphate (INS 339(iii)), potassium dihydrogen phosphate (INS 340(i)), dipotassium hydrogen phosphate (INS 340(ii)), tripotassium phosphate (INS 340(iii)), calcium dihydrogen phosphate (INS 341(i)), calcium hydrogen phosphate (INS 341(ii)), tricalcium phosphate (INS 341(iii)), ammonium dihydrogen phosphate (INS 342(i)), diammonium hydrogen phosphate (INS 342(ii)), magnesium dihydrogen phosphate (INS 343(i)), magnesium hydrogen phosphate (INS 343(ii)), trimagnesium phosphate (INS 343(iii)), disodium diphosphate (INS 450(i)), trisodium diphosphate (INS 450(ii)), tetrasodium diphosphate (INS 450(iii)), tetrapotassium diphosphate (INS 450(v)), dicalcium diphosphate (INS 450(vi)), calcium dihydrogen phosphate (INS 450(vii)), magnesium dihydrogen diphosphate (INS 450(ix)), pentasodium triphosphate (INS 451(i)), pentapotassium triphosphate (INS 451(ii)), sodium polyphosphate (INS 452(i)), potassium polyphosphate (INS 452(ii)), sodium calcium polyphosphate (INS 452(iii)), calcium polyphosphate (INS 452(iv)), ammonium polyphosphate (INS 452(v)), as stabilizers at 4400 mg/kg as phosphorus, singly or in combination, in cheese mass only. |
|
|
|
564 |
Except for use in products conforming to the Standard for Mozzarella (CXS 262-2006): phosphoric acid (INS 338) sodium dihydrogen phosphate (INS 339(i)), disodium hydrogen phosphate (INS 339(ii)), trisodium phosphate (INS 339(iii)), potassium dihydrogen phosphate (INS 340(i)), dipotassium hydrogen phosphate (INS 340(ii)), tripotassium phosphate (INS 340(iii)), calcium dihydrogen phosphate (INS 341(i)), calcium hydrogen phosphate (INS 341(ii)), tricalcium phosphate (INS 341(iii)), ammonium dihydrogen phosphate (INS 342(i)), diammonium hydrogen phosphate (INS 342(ii)), magnesium dihydrogen phosphate (INS 343(i)), magnesium hydrogen phosphate (INS 343(ii)), trimagnesium phosphate (INS343(iii)), disodium diphosphate (INS 450(i)), trisodium diphosphate (INS 450(ii)), tetrasodium diphosphate (INS 450(iii)), tetrapotassium diphosphate (INS 450(v)), dicalcium diphosphate (INS 450(vi), calcium dihydrogen diphosphate (INS 450(vii)), magnesium dihydrogen diphosphate (INS 450 (ix)), pentasodium triphosphate (INS 451(i)), pentapotassium triphosphate (INS 451(ii)), sodium polyphosphate (INS 452(i)), potassium polyphosphate (INS 452(ii)), sodium calcium polyphosphate (INS 452(iii)), calcium polyphosphate (INS 452(iv)), ammonium polyphosphate (INS 452(v)), as acidity regulators at 880 mg/kg as phosphorus, singly or in combination, in cheese mass only. |
|
|
|
563 |
Except for use in products conforming to the Standard for Mozzarella (CXS 262-2006): calcium silicate (INS 552), magnesium silicate, synthetic (INS 553(i)), silicon dioxide, amorphous (INS 551) and talc (INS 553(iii)) for the surface treatment of sliced, cut, shredded or grated low moisture Mozzarella or for the surface treatment of shredded and/or diced high moisture Mozzarella, as anticaking agents only at 10,000 mg/kg, singly or in combination, as silicon dioxide. |
|
|
|
237 |
Except for use in products conforming to the Standard for Mozzarella (CXS 262-2006) at 5 mg/kg in cheese mass only, to obtain the colour characteristic of the product. |
|
|
|
544 |
Except for use in products conforming to the Standard for Milk Products and Cream Powder (CXS 207-1999): bone phosphate (INS 542), calcium carbonate (INS 170(i)), calcium dihydrogen phosphate (INS 341(i)), calcium hydrogen phosphate (INS 341(ii)), calcium silicate (INS 552), magnesium carbonate (INS 504(i)), magnesium dihydrogen phosphate (INS 343(i)), magnesium hydrogen phosphate (INS 343(ii)), magnesium oxide (INS 530), magnesium silicate, synthetic (INS 553(i)), silicon dioxide, amorphous (INS 551), talc (INS 553(iii)), tricalcium phosphate (INS 341(iii)), trimagnesium phosphate (INS 343(iii)) and bone phosphate (INS 542) as anticaking agents only, singly or in combination at 10,000 mg/kg. |
|
|
|
545 |
Except for use in products conforming to the Standard for Milk Powders and Cream Powder (CXS 207-1999): ascorbic acid, L- (INS 300), ascorbyl palmitate (INS 304), ascorbyl stearate (INS 305) and sodium ascorbate (INS 301), as antioxidants only, singly or in combination at 500 mg/kg, expressed as ascorbic acid. |
|
|
|
569 |
Except for use in products conforming to the Standard for Mango Chutney (CXS 160-1987): Sorbic acid (INS 200) only. |
|
|
|
568 |
Except for use in products conforming to the Standard for Mango Chutney (CXS 160-1987): Sodium benzoate (INS 211) and Potassium benzoate (INS 212) only at 250 mg/kg, singly or in combination. |
|
|
|
572 |
Except for use in products conforming to the Standard for Gochujang (CXS 294-2009): Sodium dihydrogen phosphate (INS 339(i)), Disodium hydrogen phosphate (INS 339(ii)), Potassium dihydrogen phosphate (INS 340(i)), Dipotassium hydrogen phosphate (340(ii)), Sodium polyphosphate (INS 452(i)), and Potassium polyphosphate (INS 453(ii)) only at 5000 mg/kg, singly or in combination. |
|
|
|
499 |
Except for use in products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978): sorbic acid (INS 200), potassium sorbate (INS 202) and calcium sorbate (INS 203), at 1000 mg/kg as sorbic acid in the final product. |
|
|
|
518 |
Except for use in products conforming to the Standard for Edible fats and oils not covered by individual standards (CXS 19-1981) and the Standard for Named Animal Fats (CXS 211-1999) at 25 mg/kg for the purposes of restoring natural colour lost in processing, or standardizing colour only. |
|
|
|
240 |
Except for use in products conforming to the Standard for Edible Fats and Oils not covered by Individual Standards (CXS 19-1981) for the purposes of natural colour lost in processing, or standardizing colour only at 10 mg/kg. |
|
|
|
514 |
Except for use in products conforming to the Standard for Edible Fats and Oils not Covered by Individual Standards (CXS 19-1981): butylated hydroxyanisole (INS 320) at 175 mg/kg, butylated hydroxytoluene (INS 321) at 75 mg/kg, propyl gallate (INS 310) at 100 mg/kg, and tertiary butylhydroquinone (INS 319) at 120 mg/kg; as well, any combination of INS 320, INS 321, INS 310 and INS 319 at up to 200 mg/kg, provided the single use limits are not exceeded. |
|
|
|
520 |
Except for use in products conforming to the Standard for Edible Fats and Oils not Covered by Individual Standards (CXS 19-1981), the Standard for Named Vegetable Oils (CXS 210-1999), singly or in combination: isopropyl citrates (INS 384) and citric and fatty acid esters of glycerol (INS 472c) at 100 mg/kg. |
|
|
|
513 |
Except for use in products conforming to the Standard for Edible Fats and Oils not Covered by Individual Standards (CXS 19-1981) at 300 mg/kg. |
|
|
|
515 |
Except for use in products conforming to the Standard for Edible Fats and Oils not Covered by Individual Standards (CXS 19-1981) and the Standard for Named Vegetable Oils (CXS 210-1999): butylated hydroxyanisole (INS 320) at 175 mg/kg, butylated hydroxytoluene (INS 321) at 75 mg/kg, propyl gallate (INS 310) at 100 mg/kg, and tertiary butylhydroquinone (INS 319) at 120 mg/kg; as well, any combination of INS 320, INS 321, INS 310 and INS 319 at up to 200 mg/kg, provided the single use limits are not exceeded. |
|
|
|
516 |
Except for use in products conforming to the Standard for Edible Fats and Oils not Covered by Individual Standards (CXS 19-1981) and the Standard for Named Animal Fats (CXS 211-1999) ): butylated hydroxyanisole (INS 320) at 175 mg/kg, butylated hydroxytoluene (INS 321) at 75 mg/kg, propyl gallate (INS 310) at 100 mg/kg, and tertiary butylhydroquinone (INS 319) at 120 mg/kg; as well, any combination of INS 320, INS 321, INS 310 and INS 319 at up to 200 mg/kg, provided the single use limits are not exceeded. |
|
|
|
547 |
Except for use in products conforming to the Standard for Edible Casein Products (CXS 290-1995): sodium polyphosphate (INS 452(i)), potassium polyphosphate (INS 452(ii)), sodium calcium polyphosphate (INS 452(iii)), calcium polyphosphate (INS 452(iv)), ammonium polyphosphate (INS 452(v)), as acidity regulators only, singly or in combination at 2,200 mg/kg. |
|
|
|
549 |
Except for use in products conforming to the Standard for Edible Casein Products (CXS 290-1995): bone phosphate (INS 542), calcium carbonate (INS 170(i)), calcium silicate (INS 552), hydroxypropyldistarch phosphate (INS 1442), magnesium carbonate (INS 504(i)), magnesium oxide (INS 530), magnesium silicate, synthetic (INS 553(i)), microcrystalline cellulose (cellulose gel) (INS 460(i)), powdered cellulose (INS 460(ii)), silicon dioxide, amorphous (INS 551), ), talc (INS 553(iii)), calcium dihydrogen phosphate (INS 341(i)), calcium hydrogen phosphate (INS 341(ii)), tricalcium phosphate (INS 341(iii)) magnesium dihydrogen phosphate (INS 343(i)), magnesium hydrogen phosphate (INS 343(ii)) and trimagnesium phosphate (INS 343(iii)), as anticaking agents only, singly or in combination at 4,400 mg/kg, noting the total amount of phosphorus shall not exceed 4,400 mg/kg. |
|
|
|
554 |
Except for use in products conforming to the Standard for Dairy Fat Spreads (CXS 253-2006): sodium dihydrogen phosphate (INS 339(i)), disodium hydrogen phosphate (INS 339(ii)), trisodium phosphate (INS 339(iii)), potassium dihydrogen phosphate (INS 340(i)), dipotassium hydrogen phosphate (INS 340(ii)), tripotassium phosphate (INS 340(iii)), calcium dihydrogen phosphate (INS 341(i)), calcium hydrogen phosphate (INS 341(ii)), tricalcium phosphate (INS 341(iii)), ammonium dihydrogen phosphate (INS 342(i)), diammonium hydrogen phosphate (INS 342(ii)), magnesium dihydrogen phosphate (INS 343(i)), magnesium hydrogen phosphate (INS 343(ii)), trimagnesium phosphate (INS343(iii)), Disodium diphosphate (INS 450(i)), trisodium diphosphate (INS 450(ii)), tetrasodium diphosphate (INS 450(iii)), tetrapotassium diphosphate (INS 450(v)), dicalcium phosphate (INS 450(vi), calcium dihydrogen diphosphate (INS 450(vii)), magnesium dihydrogen diphosphate (INS 450(ix)), pentasodium triphosphate (INS 451(i)), pentapotassium triphosphate (INS 451(ii)), sodium polyphosphate (INS 452(i)), potassium polyphosphate (INS 452(ii)), sodium calcium polyphosphate (INS 452(iii)), calcium polyphosphate (INS 452(iv)), ammonium polyphosphate (INS 452(v)), as stabilizers and/or thickeners only, singly or in combination for dairy fat spreads with less than 70% milk fat content only, at 880 mg/kg. |
|
|
|
555 |
Except for use in products conforming to the Standard for Dairy Fat Spreads (CXS 253-2006): phosphoric acid (INS 338), sodium dihydrogen phosphate (INS 339(i)), disodium hydrogen phosphate (INS 339(ii)), trisodium phosphate (INS 339(iii)), potassium dihydrogen phosphate (INS 340(i)), dipotassium hydrogen phosphate (INS 340(ii)), tripotassium phosphate (INS 340(iii)), calcium dihydrogen phosphate (INS 341(i)), calcium hydrogen phosphate (INS 341(ii)), tricalcium phosphate (INS 341(iii)), ammonium dihydrogen phosphate (INS 342(i)), diammonium hydrogen phosphate (INS 342(ii)), magnesium dihydrogen phosphate (INS 343(i)), magnesium hydrogen phosphate (INS 343(ii)), trimagnesium phosphate (INS343(iii)), disodium diphosphate (INS 450(i)), trisodium diphosphate (INS 450(ii)), tetrasodium diphosphate (INS 450(iii)), tetrapotassium diphosphate (INS 450(v)), dicalcium phosphate (INS 450(vi), calcium dihydrogen diphosphate (INS 450(vii)), magnesium dihydrogen diphosphate (INS 450(ix)), pentasodium triphosphate (INS 451(i)), pentapotassium triphosphate (INS 451(ii)), sodium polyphosphate (INS 452(i)), potassium polyphosphate (INS 452(ii)), sodium calcium polyphosphate (INS 452(iii)), calcium polyphosphate (INS 452(iv)), ammonium polyphosphate (INS 452(v)), for use as acidity regulators only, singly or in combination at 880 mg/kg. |
|
|
|
552 |
Except for use in products conforming to the Standard for Dairy Fat Spreads (CXS 253-2006), only intended for cooking purposes: propyl gallate (INS 310) at 200 mg/kg, butylated hydroxyanisole (INS 320) at 200 mg/kg or butylated hydroxytoluene (INS 321) at 75 mg/kg, singly or in combination at 200 mg/kg. |
|
|
|
558 |
Except for use in products conforming to the Standard for Dairy Fat Spreads (CXS 253-2006), only in dairy fat spreads as an antifoaming agent. |
|
|
|
556 |
Except for use in products conforming to the Standard for Dairy Fat Spreads (CXS 253-2006), at 2000 mg/kg for fat contents <59%, and at 1000 mg/kg for fat contents ≥59%. |
|
|
|
557 |
Except for use in products conforming to the Standard for Dairy Fat Spreads (CXS 253-2006), as an emulsifier only. |
|
|
|
217 |
Except for use in products conforming to the Standard for Dairy Fat Spreads (CODEX STAN 253-2006) at 5 mg/kg. |
|
|
|
215 |
Except for use in products conforming to the Standard for Dairy Fat Spreads (CODEX STAN 253-2006) at 20 mg/kg. |
|
|
|
496 |
Except for use in products conforming to the Standard for Cream cheese (CXS 275-1973): phosphoric acid (INS338) as acidity regulators at 880 mg/kg as phosphorus, and sodium dihydrogen phosphate (INS 339(i)), disodium hydrogen phosphate (INS 339(ii)), trisodium phosphate (INS 339(iii)), potassium dihydrogen phosphate (INS 340(i)), dipotassium hydrogen phosphate (INS 340(ii)), tripotassium phosphate (INS 340(iii)), calcium dihydrogen phosphate (INS 341(i)), calcium hydrogen phosphate (INS 341(ii)), tricalcium phosphate (INS 341(iii)), ammonium dihydrogen phosphate (INS 342(i)), diammonium hydrogen phosphate (INS 342(ii)), magnesium hydrogen phosphate (INS343(ii)), trimagnesium phosphate (INS 343(iii)), disodium diphosphate (INS 450(i)), tetrasodium diphosphate (INS 450(iii)), tetrapotassium diphosphate (INS 450(v)), dicalcium diphosphate (INS 450(vi)), pentasodium triphosphate (INS 451(i)), pentapotassium triphosphate (INS 451(ii)), sodium polyphosphate (INS 452(i)), potassium polyphosphate (INS 452(ii)), calcium polyphosphate (INS 452(iv)), ammonium polyphosphate (INS 452(v)), as stabilizers at 4400 mg/kg as phosphorus, in cheese mass only. |
|
|
|
497 |
Except for use in products conforming to the Standard for Cream cheese (CXS 275-1973) as an emulsifier in cheese mass only. |
|
|
|
473 |
Except for use in products conforming to the Standard for Cream Cheese (CXS 275-1973) at 35 mg/kg. |
|
|
|
495 |
Except for use in products conforming to the Standard for Cottage cheese (CXS 273-1968): phosphoric acid (INS338) as acidity regulators at 880 mg/kg as phosphorus, and sodium dihydrogen phosphate (INS 339(i)), disodium hydrogen phosphate (INS 339(ii)), trisodium phosphate (INS 339(iii)), potassium dihydrogen phosphate (INS 340(i)), dipotassium hydrogen phosphate (INS 340(ii)), tripotassium phosphate (INS 340(iii)), calcium dihydrogen phosphate (INS 341(i)), calcium hydrogen phosphate (INS 341(ii)), tricalcium phosphate (INS 341(iii)), ammonium dihydrogen phosphate (INS 342(i)), diammonium hydrogen phosphate (INS 342(ii)), magnesium hydrogen phosphate (INS343(ii)), trimagnesium phosphate (INS 343(iii)), disodium diphosphate (INS 450(i)), tetrasodium diphosphate (INS 450(iii)), tetrapotassium diphosphate (INS 450(v)), dicalcium diphosphate (INS 450(vi)), pentasodium triphosphate (INS 451(i)), pentapotassium triphosphate (INS 451(ii)), sodium polyphosphate (INS 452(i)), potassium polyphosphate (INS 452(ii)), calcium polyphosphate (INS 452(iv)), ammonium polyphosphate (INS 452(v)), as stabilizers at 1,300 mg/kg as phosphorus, in cheese mass only. |
|
|
|
287 |
Except for use in products conforming to the Standard for Corned Beef (CODEX STAN 88-1981) at 30 mg/kg as residual NO2 ion. |
|
|
|
573 |
Except for use in products conforming to the Standard for Chili Sauce (CXS 306-2011): Sodium polyphosphate (INS 452(i)) only at 1000 mg/kg. |
|
|
|
580 |
Except for use in products conforming to the Standard for Chili Sauce (CXS 306-2011): Polyoxyethylene (20) sorbitan monolaurate (INS 432), Polyoxyethylene (20) sorbitan monooleate (INS 433), Polyoxyethylene (20) sorbitan monopalmitate (INS 434) and Polyoxyethylene (20) sorbitan monostearate (INS 435) only, singly or in combination. |
|
|
|
575 |
Except for use in products conforming to the Standard for Chili Sauce (CXS 306-2011): Disodium ethylenediaminetetraacetate (INS 386) only. |
|
|
|
578 |
Except for use in products conforming to the Standard for Chili Sauce (CXS 306-2011): Chlorophylls, copper complexes (INS 141(i)) only at 30 mg/kg as copper. |
|
|
|
310 |
Except for use in products conforming to the Standard for Canned Shrimps or Prawns (CODEX STAN 37-1981) and the Standard for Canned Crab Meat (CODEX STAN 90-1981) at 250 mg/kg. |
|
|
|
212 |
Except for use in products conforming to the Standard for Bouillon and Consommés (CODEX STAN 117-1981) at 3 000 mg/kg. |
|
|
|
488 |
Except for use in products conforming to the Group Standard for Unripened Cheese including Fresh Cheese (CXS 221-2001): silicon dioxide, amorphous (INS 551), calcium silicate (INS 552), magnesium silicate, synthetic (INS 553(i)) and talc (INS 553(iii)) , singly or in combination, as anticaking agents for the surface treatment of sliced, cut, shredded or grated cheese only, at 10,000 mg/kg as silicon dioxide. |
|
|
|
487 |
Except for use in products conforming to the Group Standard for Unripened Cheese including Fresh Cheese (CXS 221-2001): phosphoric acid (INS338) as acidity regulators at 880 mg/kg as phosphorus, and sodium dihydrogen phosphate (INS 339(i)), disodium hydrogen phosphate (INS 339(ii)), trisodium phosphate (INS 339(iii)), potassium dihydrogen phosphate (INS 340(i)), dipotassium hydrogen phosphate (INS 340(ii)), tripotassium phosphate (INS 340(iii)), calcium dihydrogen phosphate (INS 341(i)), calcium hydrogen phosphate (INS 341(ii)), tricalcium phosphate (INS 341(iii)), disodium diphosphate (INS 450(i)) and trisodium diphosphate (INS 450(ii)), as stabilizers/thickeners at 1540 mg/kg as phosphorus, in cheese mass only. |
|
|
|
484 |
Except for use in products conforming to the Group Standard for Unripened Cheese including Fresh Cheese (CXS 221-2001) at 15 mg/kg. |
|
|
|
291 |
Except for use in products conforming to the General Standard for Unripened Cheese including Fresh Cheese (CXS 221-2001) at 35 mg/kg. |
|
|
|
462 |
Except for use in products conforming to the General Standard for Unripened Cheese including Fresh Cheese (CXS 221-2001) at 25 mg/kg. |
|
|
|
301 |
Except for use in products conforming to the General Standard for Cheese (CXS283-1978) at 35 mg/kg. |
|
|
|
503 |
Except for use in products conforming to the General Standard for Cheese (CXS 283-1978): propionic acid (INS 280), sodium propionate (INS 281) and calcium propionate (INS 282) at 3000 mg/kg as propionic acid. |
|
|
|
505 |
Except for use in products conforming to the General Standard for Cheese (CXS 283-1978) at GMP for red marbled cheeses only. |
|
|
|
506 |
Except for use in products conforming to the General Standard for Cheese (CXS 283-1978) at 50 mg/kg. |
|
|
|
380 |
Except for use in powdered infant formula at 7,500 mg/kg. |
|
|
|
78 |
Except for use in pickling and balsamic vinegars at 50 000 mg/kg. |
|
|
|
263 |
Except for use in pickled fungi at 20 000 mg/kg. |
|
|
|
296 |
Except for use in perilla in brine at 780 mg/kg. |
|
|
|
109 |
Except for use in orange-colored rinds. |
|
|
|
474 |
Except for use in octopus with wasabi only. |
|
|
|
146 |
Except for use in non-plain products conforming to the Standard for Fermented Milk (CODEX STAN 243- 2003) at 20 mg/kg. |
|
|
|
219 |
Except for use in non-alcoholic aniseed-based, coconut-based, and almond-based drinks at 5 000 mg/kg. |
|
|
|
232 |
Except for use in mustard flavoured products at 30 mg/kg. |
|
|
|
199 |
Except for use in microsweets and breath freshening mints at 6 000 mg/kg as steviol equivalents. |
|
|
|
164 |
Except for use in microsweets and breath freshening mints at 30 000 mg/kg. |
|
|
|
163 |
Except for use in microsweets and breath freshening mints at 3 000 mg/kg. |
|
|
|
156 |
Except for use in microsweets and breath freshening mints at 2 500 mg/kg. |
|
|
|
157 |
Except for use in microsweets and breath freshening mints at 2 000 mg/kg. |
|
|
|
114 |
Except for use in microsweets and breath freshening mints at 100 mg/kg. |
|
|
|
148 |
Except for use in microsweets and breath freshening mints at 10 000 mg/kg. |
|
|
|
158 |
Except for use in microsweets and breath freshening mints at 1 000 mg/kg. |
|
|
|
379 |
Except for use in maize-based products at 60 mg/kg. |
|
|
|
204 |
Except for use in longan and lichee at 50 mg/kg. |
|
|
|
117 |
Except for use in loganiza (fresh, uncured sausage) at 1 000 mg/kg. |
|
|
|
294 |
Except for use in liquid products at 600 mg/kg as steviol equivalents. |
|
|
|
67 |
Except for use in liquid egg whites at 8 800 mg/kg as phosphorus, and in liquid whole eggs at 14 700 mg/kg as phosphorus. |
|
|
|
411 |
Except for use in lactose reduced milks at 500 mg/kg. |
|
|
|
175 |
Except for use in jelly-type fruit-based desserts at 200 mg/kg. |
|
|
|
209 |
Except for use in ice cream products with light brown colour at 3600 mg/kg. |
|
|
|
292 |
Except for use in hydrolyzed protein and/or amino acid-based formula at 25 000 mg/kg. |
|
|
|
151 |
Except for use in hydrolyzed protein and/or amino acid-based formula at 1 000 mg/kg. |
|
|
|
535 |
Except for use in hard capsules and film coated tablets at 1800 mg/kg. |
|
|
|
172 |
Except for use in fruit sauces, fruit toppings, coconut cream, coconut milk and "fruit bars" at 50 mg/kg. |
|
|
|
137 |
Except for use in frozen avocado at 300 mg/kg. |
|
|
|
149 |
Except for use in fish roe at 100 mg/kg. |
|
|
|
190 |
Except for use in fermented milk drinks at 500 mg/kg. |
|
|
|
121 |
Except for use in fermented fish products at 1 000 mg/kg. |
|
|
|
594 |
Except for use in emulsified sauces and dips with > 20% fat content 8,000 mg/kg. |
|
|
|
111 |
Except for use in dried glucose syrup used in the manufacture of sugar confectionery at 150 mg/kg and glucose syrup used in the manufacture of sugar confectionery at 400 mg/kg. |
|
|
|
135 |
Except for use in dried apricots at 2 000 mg/kg, bleached raisins at 1 500 mg/kg, desiccated coconut at 200 mg/kg and coconut from which oil has been partially extracted at 50 mg/kg. |
|
|
|
528 |
Except for use in concentrates at 50 mg/kg. |
|
|
|
426 |
Except for use in concentrated marinades applied to food at 20,000 mg/kg. |
|
|
|
427 |
Except for use in concentrated marinades applied to food at 10,000 mg/kg. |
|
|
|
401 |
Except for use in chocolate lentils at 50 mg/kg. |
|
|
|
458 |
Except for use in cheese mass only for products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966), Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Emmental (CXS 269-1967), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968), Provolone (CXS 272-1968), Coulommiers (CXS 274-1969), Camembert (CXS 276-1973) and Brie (CXS 277-1973) at 35 mg/kg. |
|
|
|
134 |
Except for use in cereal-based puddings at 500 mg/kg. |
|
|
|
120 |
Except for use in caviar substitutes at 2 500 mg/kg. |
|
|
|
330 |
Except for use in canned products. |
|
|
|
429 |
Except for use in canned coffee with milk at 2000 mg/kg. |
|
|
|
140 |
Except for use in canned abalone (PAUA) at 1 000 mg/kg. |
|
|
|
305 |
Except for use in breading or batter coatings in products conforming to the Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets – Breaded or in Batter (CODEX STAN 166-1989) only at 25 mg/kg as norbixin. |
|
|
|
257 |
Except for use in breading or batter coatings in products conforming to the Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets – Breaded or in Batter (CODEX STAN 166-1989) only at 25 mg/kg as bixin. |
|
|
|
200 |
Except for use in Japanese style 'lachs ham' of pork loin (cured and non-heat-treated) at 120 mg/kg as steviol equivalents |
|
|
|
106 |
Except for use in Dijon mustard at 500 mg/kg. |
|
|
|
444 |
Except for use at 700 mg/kg in yellow fruit or spice flavoured chewing gum. |
|
|
|
420 |
Except for use at 700 mg/kg in smoked molluscs and salted molluscs. |
|
|
|
418 |
Except for use at 6,000 mg/kg, singly or in combination, on the basis of fish oils. |
|
|
|
352 |
Except for use at 6,000 mg/kg in products with > 20% fat content. |
|
|
|
452 |
Except for use at 5200 mg/kg in dried egg whites used for further processing only. |
|
|
|
537 |
Except for use at 5000 mg/kg in products conforming to the Regional Standard for Chilli Sauce (CXS 306R-2011). |
|
|
|
389 |
Except for use at 500 mg/kg in products containing nut paste |
|
|
|
447 |
Except for use at 500 mg/kg in fat based or aerated products. |
|
|
|
577 |
Except for use at 50 mg/kg in products conforming to the Standard for Chili Sauce (CXS 306-2011). |
|
|
|
540 |
Except for use at 300 mg/kg in products conforming to CODEX STAN 243-2003. |
|
|
|
442 |
Except for use at 300 mg/kg in lemon flavored candies. |
|
|
|
445 |
Except for use at 300 mg/kg in lemon and citrus flavoured products. |
|
|
|
441 |
Except for use at 300 mg/kg in candies with red fruit flavour. |
|
|
|
460 |
Except for use at 3,000 mg/kg singly or in combination: propionic acid (INS 280), sodium propionate (INS 281) and calcium propionate (INS 282) in products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966) Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968) and Provolone (CXS 272-1968). |
|
|
|
570 |
Except for use at 250 mg/kg in products conforming to the Standard for Mango Chutney (CXS 160-1987). |
|
|
|
387 |
Except for use at 20000 mg/kg in powdered sugar for fine bakery wares. |
|
|
|
443 |
Except for use at 200 mg/kg in milk toffees. |
|
|
|
440 |
Except for use at 200 mg/kg in candy with hard panned sugar coating. |
|
|
|
450 |
Except for use at 20,000 mg/kg in fruity confection products. |
|
|
|
579 |
Except for use at 1500 mg/kg in products conforming to the Standard for Chili Sauce (CXS 306-2011). |
|
|
|
583 |
Except for use at 150 mg/kg in products conforming to the Standard for Chili Sauce (CXS 306-2011). |
|
|
|
593 |
Except for use at 1100 mg/kg in effervescent forms as sold to the consumer only. |
|
|
|
582 |
Except for use at 10000 mg/kg in products conforming to the Standard for Chili Sauce (CXS 306-2011). |
|
|
|
446 |
Except for use at 100 mg/kg in sugar-based icings. |
|
|
|
145 |
Except for use at 100 mg/kg in sliced processed cheeses. |
|
|
|
239 |
Except for use at 100 mg/kg in sliced processed cheese. |
|
|
|
378 |
Except for use at 100 mg/kg in sliced cheese analogues. |
|
|
|
574 |
Except for use at 100 mg/kg in products conforming to the Standard for Chili Sauce (CXS 306-2011). |
|
|
|
533 |
Except for use at 100 mg/kg in liquid forms as sold to the consumer only. |
|
|
|
459 |
Except for use at 10,000 mg/kg, singly or in combination: silicon dioxide, amorphous (INS 551), calcium silicate (INS 552), magnesium silicate, synthetic (INS 553(i)) and talc (INS 553(iii)) in products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966) Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Emmental (CXS 269-1967), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968) and Provolone (CXS 272-1968), as anticaking agents only: silicates calculated as silicon dioxide. |
|
|
|
226 |
Except for use as a meat tenderizer at 35,000 mg/kg. |
|
|
|
206 |
Except for use as a bleaching agent in products conforming to the Standard for Aqueous Coconut Products (CODEX STAN 240-2003) at 30 mg/kg. |
|
|
|
340 |
Except for products not conforming tothe Codex Standard for Bouillons and Consommés (CODEX STAN 117-1981) at 100 mg/kg. |
|
|
|
279 |
Except for products conforming to the standard for Edible Fungi and Fungus Products (CODEX STAN 38-1981). |
|
|
|
37 |
Except for products conforming to the Standard for Chocolate and Chocolate Products (CODEX STAN 87-1981) at 2000 mg/kg. |
|
|
|
105 |
Except for use in dried gourd strips (Kampyo) at 5 000 mg/kg. |
|
|
|
80 |
Equivalent to 2 mg/dm2 surface application to a maximum depth of 5 mm. |
|
|
|
81 |
Equivalent to 1 mg/dm2 surface application to a maximum depth of 5 mm. |
|
|
|
434 |
Carry-over from use as an antioxidant in flavours, colours, juice ingredients and nutrient preparations. |
|
|
|
71 |
Calcium, potassium and sodium salts only. |
|
|
|
187 |
Ascorbyl palmitate (INS 304) only. |
|
|
|
43 |
As tin. |
|
|
|
46 |
As thiodipropionic acid. |
|
|
|
70 |
As the acid. |
|
|
|
45 |
As tartaric acid. |
|
|
|
26 |
As steviol equivalents. |
|
|
|
42 |
As sorbic acid. |
|
|
|
428 |
As residue in biscuits and rusks. |
|
|
|
44 |
As residual SO2. |
|
|
|
30 |
As residual NO3 ion. |
|
|
|
32 |
As residual NO2 ion. |
|
|
|
33 |
As phosphorus. |
|
|
|
27 |
As para-hydroxybenzoic acid. |
|
|
|
185 |
As norbixin. |
|
|
|
233 |
As nisin. |
|
|
|
23 |
As iron. |
|
|
|
66 |
As formaldehyde. |
|
|
|
17 |
As cyclamic acid. |
|
|
|
62 |
As copper. |
|
|
|
381 |
As consumed. |
|
|
|
178 |
As carminic acid. |
|
|
|
58 |
As calcium. |
|
|
|
8 |
As bixin. |
|
|
|
13 |
As benzoic acid. |
|
|
|
119 |
As aspartame equivalents (the reported maximum level can be converted to an aspartame-acesulfame salt basis by dividing by 0.64). Combined use of aspartame-acesulfame salt with individual aspartame or acesulfame potassium should not exceed the individual maximum levels for aspartame or acesulfame potassium (the reported maximum level can be converted to acesulfame potassium equivalents by multiplying by 0.68). |
|
|
|
10 |
As ascorbyl stearate. |
|
|
|
317 |
As ascorbic acid. |
|
|
|
181 |
As anthocyanin. |
|
|
|
24 |
As anhydrous sodium ferrocyanide. |
|
|
|
21 |
As anhydrous calcium disodium ethylenediaminetetraacetate. |
|
|
|
6 |
As aluminium. |
|
|
|
1 |
As adipic acid. |
|
|
|
18 |
As added level; residue not detected in ready-to-eat food. |
|
|
|
113 |
As acesulfame potassium equivalents (the reported maximum level can be converted to an aspartame-acesulfame salt basis by dividing by 0.44). Combined use of aspartame-acesulfame salt with individual acesulfame potassium or aspartame should not exceed the individual maximum levels for acesulfame potassium or aspartame (the reported maximum level can be converted to aspartame equivalents by dividing by 0.68). |
|
|
|
88 |
As a result of carryover from the ingredient. |
|
|
|
12 |
As a result of carryover from flavouring substances. |
|
|
|
385 |
As a humectant for wetting of fumaric acid (INS 297). |
|
|
|
133 |
Any combination of butylated hydroxyanisole (INS 320), butylated hydroxytoluene (INS 321), and propyl gallate (INS 310) at 200 mg/kg, provided that single use limits are not exceeded. |
|
|
|
366 |
10,000 mg/kg in imitation chocolate with >5% water content. |
|
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