ALUMINIUM AMMONIUM SULPHATE
Aluminium Ammonium Sulphate |
INS: 523 |
Function: Firming Agent, Rais ing Agent, Stabilizer |
Food Cat. No. |
Food Category |
Max Level |
Comments |
Step |
Year |
04.1.2.7 |
Candied fruit |
200 mg/kg |
Note 6 |
8 |
|
04.2.2.6 |
Vegetable, and nut and seed pulps and preparations (e.g.,
vegetable desserts and sauces, candied vegetables) other than food category
04.2.2.5 |
200 mg/kg |
Note 6 |
8 |
|
09.2.4 |
Cooked and/or fried fish and fish products, including
mollusks, crustaceans, and echinoder ms |
200 mg/kg |
Note 6 |
8 |
|
10.2 |
Egg products |
30 mg/kg |
Note 6 |
8 |
|
Ascorbyl Palmitate |
INS: 304 |
Ascorbyl Stearate |
INS: 305 |
Function: Antioxidant |
Food Cat. No. |
Food Category |
Max Level |
Comments |
Step |
Year |
01.3.2 |
Beverage w hiteners |
80 mg/kg |
Note 10 |
8 |
|
01.5.1 |
Milk pow der and cream pow der (plain) |
500 mg/kg |
Note 10 |
8 |
|
01.5.2 |
Milk and cream pow der analogues |
80 mg/kg |
Note 10 |
8 |
|
01.6.2.1 |
Total ripened cheese, includes rind |
500 mg/kg |
Notes 10 & 112 |
8 |
|
01.7 |
Dairy-based desserts (e.g., ice milk, pudding, fruit or la
flavoured yoghurt) |
500 mg/kg |
Notes 2 & 10 |
8 |
|
02.1.1 |
Butter oil, anhydrous milkfat, ghee |
500 mg/kg |
Note 10 |
8 |
|
02.1.2 |
Vegetable oils and fats |
400 mg/kg |
Note 10 |
8 |
|
02.1.3 |
Lard, tallow, fish oil, and other animal fats |
400 mg/kg |
Note 10 |
8 |
|
02.2 |
Fat emuls ions mainly of type w ater-in-oil |
500 mg/kg |
Notes 10 & 113 |
8 |
|
02.3 |
Fat emuls ions other than food category 02.2, including mixed
and/or flavoured products based on fat emulsions |
500 mg/kg |
Note 10 |
8 |
|
02.4 |
Fat-based desserts excluding dairy-based dessert products of
food category 01.7 |
80 mg/kg |
Note 10 |
8 |
|
03.0 |
Edible ices, including sherbet and sorbet |
200 mg/kg |
Notes 10 & 15 |
8 |
|
04.1.2.2 |
Dried fruit |
80 mg/kg |
Note 10 |
8 |
|
04.1.2.9 |
Fruit-based desserts, including fruit-flavoured water-based
desserts |
500 mg/kg |
Notes 2 & 10 |
8 |
|
04.2.2.2 |
Dried vegetables, seaw eeds, and nuts and seeds |
80 mg/kg |
Note 10 |
8 |
|
05.0 |
Confectionery |
500 mg/kg |
Notes 10,15&114 |
8 |
|
06.3 |
Breakfast cereals, including rolled oats |
200 mg/kg |
Note 10 |
8 |
|
06.5 |
Cereal and starch based desserts (e.g., rice pudding, tapioca
pudding) |
500 mg/kg |
Notes 2 & 10 |
8 |
|
08.4 |
Edible casings (e.g., sausage casings) |
5000 mg/kg |
Note 10 |
8 |
|
09.2.1 |
Frozen fish, fish fillets, and fish products, inc luding
mollusks, crustaceans, and echinoder ms |
1000 mg/kg |
Note 10 |
8 |
|
09.2.2 |
Frozen battered fish, fish fillets, and fish products,
including mollusks, crustaceans, and echinoderms |
1000 mg/kg |
Note 10 |
8 |
|
10.4 |
Egg-based desserts (e.g., custard) |
500 mg/kg |
Notes 2 & 10 |
8 |
|
12.2 |
Herbs, spices, seasonings (inc luding salt substitutes), and
condiments (e.g., seasoning for instant noodles) |
500 mg/kg |
Note 10 |
8 |
|
12.5 |
Soups and broths |
200 mg/kg |
Note 10 |
8 |
|
12.6.1 |
Emulsified sauces (e.g., mayonnaise, salad dressing) |
500 mg/kg |
Notes 10 & 15 |
8 |
|
12.6.2 |
Non-emuls ified sauces (e.g., ketchup, cheese sauce, cream
sauce, brow n gravy) |
200 mg/kg |
Note 10 |
8 |
|
12.6.3 |
Mixes for sauces and gravies |
200 mg/kg |
Note 10 |
8 |
|
12.6.4 |
Clear sauces (e.g., soy sauce, fish sauce) |
200 mg/kg |
Note 10 |
8 |
|
12.7 |
Salads (e.g., macaroni salad, potato salad) and sandwich
spreads excluding cocoa - and nut-based spreads of food categories 04.2.2.5 and
05.1.3 |
200 mg/kg |
Note 10 |
8 |
|
13.1 |
Infant formulae and follow - on for mulae |
50 mg/kg |
Note 10 |
8 |
|
13.2 |
Weaning foods for infants and grow ing children |
100 mg/kg |
Note 10 |
8 |
|
13.3 |
Dietetic f oods intended for special medical purposes,
including those for infants and young children |
100 mg/kg |
Note 10 |
8 |
|
14.1.4 |
Water-based flavoured drinks, including sport or
electrolyte drinks and particulated drinks |
1000 mg/kg |
Notes 10 & 15 |
8 |
|
15.1 |
Snacks - potato, cereal, flour or s tarch based (from roots
and tubers, pulses and legumes) |
200 mg/kg |
Note 10 |
8 |
|
15.2 |
Processed nuts, including covered nuts and nut mixtures (with
e.g., dried fruit) |
200 mg/kg |
Note 10 |
8 |
|
Beesw ax, White and Yellow |
INS: 901 |
Function: Bulking Agent, Glazing Agent, Release Agent,
Stabilizer |
Food Cat. No. |
Food Category |
Max Level |
Comments |
Step |
Year |
05.1.4 |
Chocolate and chocolate products |
GMP |
Note 3 |
8 |
|
05.1.5 |
Imitation chocolate, chocolate substitute products |
GMP |
Note 3 |
8 |
|
05.2 |
Confectionery including hard and soft candy, nougat, etc.
other than food categories 05.1, 05.3 and 05.4 |
GMP |
Note 3 |
8 |
|
05.4 |
Decorations (e.g., for fine bakery w ares), toppings
(non-fruit) and sweet sauces |
4000 mg/kg |
|
8 |
|
07.2 |
Fine bakery wares (sw eet, salty, savoury) |
GMP |
Note 3 |
8 |
|
13.6 |
Food supplements |
GMP |
Note 3 |
8 |
|
14.1.5 |
Coffee, coffee substitutes, tea, herbal infusions, and other
hot cereal and grain beverages, excluding cocoa |
GMP |
Note 108 |
8 |
|
15.0 |
Ready-to-eat savouries |
GMP |
Note 3 |
8 |
|
Benzoic Acid |
INS: 210 |
Sodium Benzoate |
INS: 211 |
Potassium Benzoate |
INS: 212 |
Calcium Benzoate |
INS: 213 |
Function: Preservative |
Food Cat. No. |
Food Category |
Max Level |
Comments |
Step |
Year |
01.7 |
Dairy-based desserts (e.g., ice milk, pudding, fruit or la
flavoured yoghurt) |
300 mg/kg |
Note 13 |
8 |
|
02.2.1.2 |
Margarine and similar products (e.g., butter-margarine
blends) |
1000 mg/kg |
Note 13 |
8 |
|
02.2.2 |
Emulsions containing less than 80% fat (e.g.,
minarine) |
1000 mg/kg |
Note 13 |
8 |
|
02.3 |
Fat emuls ions other than food category 02.2, including mixed
and/or flavoured products based on fat emulsions |
1000 mg/kg |
Note 13 |
8 |
|
02.4 |
Fat-based desserts excluding dairy-based dessert products of
food category 01.7 |
1000 mg/kg |
Note 13 |
8 |
|
04.1.2.3 |
Fruit in vinegar, oil, or brine |
1000 mg/kg |
Note 13 |
8 |
|
04.1.2.5 |
Jams, jellies and marmelades |
1000 mg/kg |
Note 13 |
8 |
|
04.1.2.6 |
Fruit-based spreads (e.g., chutney) excluding products of food
category 04.1.2.5 |
1000 mg/kg |
Note 13 |
8 |
|
04.1.2.7 |
Candied fruit |
1000 mg/kg |
Note 13 |
8 |
|
04.1.2.8 |
Fruit preparations, including pulp, purees, fruit toppings and
coconut milk |
1000 mg/kg |
Note 13 |
8 |
|
04.1.2.9 |
Fruit-based desserts, including fruit-flavoured water-based
desserts |
1000 mg/kg |
Note 13 |
8 |
|
04.1.2.10 |
Fermented fruit products |
1000 mg/kg |
Note 13 |
8 |
|
04.1.2.11 |
Fruit fillings for pastries |
1000 mg/kg |
Note 13 |
8 |
|
04.1.2.12 |
Cooked or fried fruit |
1000 mg/kg |
Note 13 |
8 |
|
04.2.2.3 |
Vegetables and seaw eeds in v inegar, oil, brine, or soy
sauce |
2000 mg/kg |
Note 13 |
8 |
|
04.2.2.5 |
Vegetable, and nut and seed purees and spreads (e.g., peanut
butter) |
1000 mg/kg |
Note 13 |
8 |
|
04.2.2.6 |
Vegetable, and nut and seed pulps and preparations (e.g.,
vegetable desserts and sauces, candied vegetables) other than food category
04.2.2.5 |
3000 mg/kg |
Note 13 |
8 |
|
04.2.2.7 |
Fermented vegetable produc ts |
1000 mg/kg |
Note 13 |
8 |
|
04.2.2.8 |
Cooked or fried vegetables and seaw eeds |
1000 mg/kg |
Note 13 |
8 |
|
12.5 |
Soups and broths |
500 mg/kg |
Note 13 |
8 |
|
Candelilla Wax |
INS: 902 |
Function: Bulking Agent, Carrier Solvent, Glazing Agent,
Release Agent |
Food Cat. No. |
Food Category |
Max Level |
Comments |
Step |
Year |
05.1.4 |
Chocolate and chocolate products |
GMP |
Note 3 |
8 |
|
05.1.5 |
Imitation chocolate, chocolate substitute products |
GMP |
Note 3 |
8 |
|
05.2 |
Confectionery including hard and soft candy, nougat, etc.
other than food categories 05.1, 05.3 and 05.4 |
GMP |
Note 3 |
8 |
|
05.4 |
Decorations (e.g., for fine bakery w ares), toppings (non -
fruit) and sw eet sauces |
4000 mg/kg |
|
8 |
|
07.2 |
Fine bakery wares (sw eet, salty, savoury) |
GMP |
Note 3 |
8 |
|
13.6 |
Food supplements |
GMP |
Note 3 |
8 |
|
14.1.5 |
Coffee, coffee substitutes, tea, herbal infusions, and other
hot cereal and grain beverages, excluding cocoa |
GMP |
Note 108 |
8 |
|
15.0 |
Ready-to-eat savouries |
GMP |
Note 3 |
8 |
|
Carnauba Wax |
INS: 903 |
Function: Anticaking Agent, Adjuvant, Bulking Agent, Carrier
Solvent, Glazing Agent, Release Agent |
Food Cat. No. |
Food Category |
Max Level |
Comments |
Step |
Year |
05.1.4 |
Chocolate and chocolate products |
GMP |
Note 3 |
8 |
|
05.1.5 |
Imitation chocolate, chocolate substitute products |
GMP |
Note 3 |
8 |
|
05.2 |
Confectionery including hard and soft candy, nougat, etc.
other than food categories 05.1, 05.3 and 05.4 |
GMP |
Note 3 |
8 |
|
05.4 |
Decorations (e.g., for fine bakery w ares), toppings (non -
fruit) and sw eet sauces |
4000 mg/kg |
|
8 |
|
07.0 |
Bakery w ares |
GMP |
Note 3 |
8 |
|
13.6 |
Food supplements |
GMP |
Note 3 |
8 |
|
14.1.5 |
Coffee, coffee substitutes, tea, herbal infusions, and other
hot cereal and grain beverages, excluding cocoa |
GMP |
Note 108 |
8 |
|
15.0 |
Ready-to-eat savouries |
GMP |
Note 3 |
8 |
|
Shellac |
INS: 904 |
Function: Bulking Agent, Glazing Agent, Release
Agent |
Food Cat. No. |
Food Category |
Max Level |
Comments |
Step |
Year |
05.1.4 |
Chocolate and chocolate products |
GMP |
Note 3 |
8 |
|
05.1.5 |
Imitation chocolate, chocolate substitute products |
GMP |
Note 3 |
8 |
|
05.2 |
Confectionery including hard and soft candy, nougat, etc.
other than food categories 05.1, 05.3 and 05.4 |
GMP |
Note 3 |
8 |
|
05.4 |
Decorations (e.g., for fine bakery w ares), toppings (non -
fruit) and sw eet sauces |
4000 mg/kg |
|
8 |
|
07.2 |
Fine bakery wares (sw eet, salty, savoury) |
GMP |
Note 3 |
8 |
|
13.6 |
Food supplements |
GMP |
Note 3 |
8 |
|
14.1.5 |
Coffee, coffee substitutes, tea, herbal infusions, and other
hot cereal and grain beverages, excluding cocoa |
GMP |
Note 108 |
8 |
|
15.0 |
Ready-to-eat savouries |
GMP |
Note 3 |
8 |
|
Note 1: As adipic acid
Note 2: On dry ingredient, dry weight, dry mix or concentrate basis.
Note 3: Surface treatment.
Note 4: For decoration, stamping, marking or branding the product.
Note 5: Used in raw materials for manufacture of the finished food.
Note 6: As aluminium.
Note 7: Use level not in finis hed food.
Note 8: As bixin.
Note 9: As total bixin or norbixin.
Note 10: As ascorbyl stearate.
Note 11: Flour basis.
Note 12: Carryover from flavouring substances.
Note 13: As benzoic acid.
Note 14: NOT USED.
Note 15: Fat or oil basis.
Note 16: For use in glaze, coatings or decorations for fruit, vegetables, meat or fish.
Note 17: As cyclamic acid.
Note 18: Added level; residue not detected in ready-to-eat food.
Note 19: Used in cocoa fat; use level on ready-to-eat basis.
Note 20: On total amount of stabilizers, thickeners and/or g ums.
Note 21: As anhydrous calcium disodium EDTA.
Note 22: For use in smoked fish products only.
Note 23: As iron.
Note 24: As anhydrous sodium ferrocyanide.
Note 25: As formic acid.
Note 26: For use in baking powder only.
Note 27: As p-hydroxybenzoic acid.
Note 28: ADI conversion: if a typical preparation contains 0.025 mg/U, then the ADI of 33,000 U/kg bw becomes:
[(33000 U/kg bw) × (0.025 mg/U) × (1 mg/1000 mg)] = 0.825 mg/kg bwNote 29: Reporting basis not specified.
Note 30:As residual NO3 ion.
Note 31: Of the mash used.
Note 32: As residual NO2 ion.
Note 33: As phosphorus.
Note 34: Anhydrous basis.
Note 35: Level in cocoa nibs.
Note 36: Residual level.
Note 37: As weight of nonfat milk solids.
Note 38: Level in creaming mixture.
Note 39: Only when product contains butter or other fats and oils.
Note 40: Use in packing medium only.
Note 41: Use in breading or batter coatings only.
Note 42: As sorbic acid
Note 43: As tin.
Note 44: As residual SO2.
Note 45: As tartaric acid.
Note 46: As thiodipropionic acid.
Note 47: On egg yolk weight, dry basis.
Note 48: For olives only.
Note 49: For use on citrus fruits only.
Note 50: For use in fish roe only.
Note 51: For use in herbs and salt substitutes only.
Note 52: For u se in butter only.
Note 53: For use in coatings only.
Note 54: For use in dried products only.
Note 55: Added level.
Note 56: Provided starch is not present.
Note 57: GMP is 1 part benzoyl peroxide and not more than 6 parts of the subject additive by weight.
Note 58: As calcium.
Note 59: Use as packing gas.
Note 60: If used as a carbonating agent, the CO2 in the finished wine shall not exceed 39.2 mg/kg.
Note 61: For use in minced fish only.
Note 62: As copper.
Note 63: On amount of dairy ingredients.
Note 64: Level added to dry beans; 200 mg/kg in ready-to-eat food, anhydrous basis.
Note 65: Carryover from nutrient preparations.
Note 66: As formaldehyde. For use in provolone cheese only.
Note 67: Carryover from use in casings.
Note 68: For u se in natural mineral waters only.
Note 69: Use as carbonating agent.
Note 70: As the acid.
Note 71: Calcium, potassium and sodium salts only.
Note 72: Ready-to-eat basis.
Note 73: Except whole fish.
Note 74: Use level for deep orange coloured cheeses; 25 mg/kg for orange coloured cheeses; 10 mg/kg for normal coloured cheeses.
Note 75: Use in milk powder for vending machines only.
Note 76: Use in potatoes only.
Note 77: As mono-isopropyl citrate.
Note 78: For use in tocino (fresh, cured sausage) only.
Note 79: For use on nu ts only.
Note 80: Equivalent to 2 mg/dm2 surface application to a maximum depth of 5 mm.
Note 81: Equivalent to 1 mg/dm2 surface application to a maximum depth of 5 mm.
Note 82: For use in shrimp; 6000 mg/kg for Crangon crangon and Crangon vulgaris.
Note 83: Excluding foods for infants and young children.
Note 84: Use in alcohol-free beer only.
Note 85: Except for use in coolers at 1000 mg/kg.
Note 86: Use in whipped dessert toppings other than cream only.
Note 87: Treatment level.
Note 88: Carryover from the ingredient.
Note 89: Except for use in dried tangle (KONBU) at 150 mg/kg.
Note 90: For use in milk-sucrose mixtures used in the finished product.
Note 91: By weight of defoamer.
Note 92: On the weight of the protein before re-hydration.
Note 93: Except natural wine produced from Vitis Vinifera grapes.
Note 94: For use in loganiza (fresh, uncured sausage) only.
Note 95: For use in surimi and fish roe products only.
Note 96: For use in cooler-type products only.
Note 97: For use as a protective float on brine for curing pickles.
Note 98: For dust control.
Note 99: For use as a float on fermentation fluid to prevent contamination.
Note 100: For u se as a dispers ing agent in dill oil used in the final food.
Note 101: Level based on the maximum recommended daily dose of 475 mg/dose, assuming one 600 mg tablet is consumed per day.
Note 102: For use as a surfactant or wetting agent for colours in the food.
Note 103: Except for use in special white wines at 400 mg/kg.
Note 104: Maximum 5000 mg/kg residue in bread and yeast-leavened bakery products.
Note 105: Except for use in dried gourd strips (KAMPYO) at 5000 mg/kg.
Note 106: Except for use in Dijon mustard at 500 mg/kg.
Note 107: Except for use in concentrated g rape juice for home wine making at 2000 mg/kg.
Note 108: For use on coffee beans only.
Note 109: Use level reported as 25 lbs/1000 gal × (0.45 kg/lb) × (1 gal/3.75 L) × (1 L/kg) × (106 mg/kg) = 3000 mg/kg
Note 110: For use in frozen French fried potatoes only.
Note 111: For u se in dipping solution only.
Note 112: For use in grated cheese only.
Note 113: Excluding butter.
Note 114: Excluding cocoa powder.