Page précédente Table des matières Page suivante


Annexe III: Proposed Draft Amendments to Table 1 and Table 2 of the Codex General Standard for Food Additives (at Step 5 of the procedure, presented in Table 1 format only)


A
B
C
D
E
F
G
H
I
K
L
M
N
O
P
R
S
T
X


A

ACETIC ACID, GLACIAL

Acetic Acid, Glacial

INS: 260


Function: Acidity Regulator, Preservative

Food Cat. No.

Food Category

Max Level

Comments

Step

Year

02.2.1.1

Butter and concentrated butter

GMP

Note 52

5



ACETIC AND FATTY ACID ESTERS OF GLYCEROL

Acetic and Fatty Acid Esters of Glycerol

INS: 472a


Function: Emulsifier, Stabilizer, Sequestrant

Food Cat. No.

Food Category

Max Level

Comments

Step

Year

02.1

Fats and oils essentially free from water

GMP


5



ACETYLATED DISTARCH ADIPATE

Acetylated Distarch Adipate

INS: 1422


Function: Bulking Agent, Emulsifier, Stabilizer, Thickener

Food Cat. No.

Food Category

Max Level

Comments

Step

Year

02.1

Fats and oils essentially free from water

GMP


5



ACETYLATED DISTARCH PHOSPHATE

Acetylated Distarch Phosphate

INS: 1414


Function: Bulking Agent, Emulsifier, Stabilizer, Thickener

Food Cat. No.

Food Category

Max Level

Comments

Step

Year

02.1

Fats and oils essentially free from water

GMP


5



ACID TREATED STARCH

Acid Treated Starch

INS: 1401


Function: Bulking Agent, Emulsifier, Stabilizer, Thickener

Food Cat. No.

Food Category

Max Level

Comments

Step

Year

02.1

Fats and oils essentially free from water

GMP


5


02.2.1.1

Butter and concentrated butter

GMP

Note 52

5



ADIPATES

Adipic Acid

INS: 355

Potassium Adipate

INS: 357

Sodium Adipate

INS: 356

Ammonium Adipate

INS: 359


Function: Acidity Regulator, Firming Agent, Raising Agent

Food Cat. No.

Food Category

Max Level

Comments

Step

Year

02.4

Fat-based desserts excluding dairy-based dessert products of food category 01.7

30000 mg/kg

Note 1

5


04.1.2.8

Fruit preparations, including pulp, purees, fruit toppings and coconut milk

30000 mg/kg

Note 1

5


04.1.2.9

Fruit-based desserts, including fruit-flavoured water-based desserts

30000 mg/kg

Note 1

5


04.1.2.11

Fruit fillings for pastries

30000 mg/kg

Note 1

5


05.3

Chewing gum

20000 mg/kg

Note 1

5


05.4

Decorations (e.g., for fine bakery wares), toppings (non - fruit) and sweet sauces

30000 mg/kg

Note 1

5


06.5

Cereal and starch based desserts (e.g., rice pudding, tapioca pudding)

30000 mg/kg

Note 1

5


07.0

Bakery wares

2000 mg/kg

Note 1

5


10.4

Egg-based desserts (e.g., custard)

30000 mg/kg

Note 1

5



AGAR

Agar

INS: 406


Function: Bulking Agent, Emulsifier, Filler, Stabilizer, Thickener

Food Cat. No.

Food Category

Max Level

Comments

Step

Year

01.2

Fermented and renneted milk products (plain), excluding food category 01.1.2 (dairy-based drinks)

5000 mg/kg


5


02.1

Fats and oils essentially free from water

GMP


5


04.1.1.2

Surface-treated fresh fruit

GMP


5


04.1.1.3

Peeled or cut fresh fruit

GMP


5


04.2.1.2

Surface-treated fresh vegetables, and nuts and seeds

GMP


5


04.2.1.3

Peeled, cut or shredded vegetables, and nuts and seeds

GMP


5


04.2.2.1

Frozen vegetables

GMP


5


06.4.2

Pre-cooked or dried pastas and noodles and like products

GMP

Note 54

5


08.1

Fresh meat, poultry, and game

GMP


5


09.2.2

Frozen battered fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms

GMP


5


09.2.3

Frozen minced and creamed fish products, including mollusks, crustaceans, and echinoderms

GMP


5


09.2.4.2

Cooked mollusks, crustaceans, and echinoderms

GMP


5


09.2.4.3

Fried fish and fish products, including mollusks, crustaceans, and echinoderms

GMP


5


09.2.5

Smoked, dried, fermented, and/or salted fish and fish products, including mollusks, crustaceans, and echinoderms

GMP


5


10.2.1

Liquid egg products

GMP


5


10.2.2

Frozen egg products

GMP


5


11.2

Other sugars and syrups (e.g., brown sugar, maple syrup)

GMP


5


12.2

Herbs, spices, seasonings (including salt substitutes), and condiments (e.g., seasoning for instant noodles)

GMP

Note 51

5


13.1

Infant formulae and follow - on formulae

GMP


5


13.2

Weaning foods for infants and growing children

GMP


5


14.1.2.1

Canned or bottled (pasteurized) fruit juice

GMP


5


14.1.2.3

Concentrate (liquid or solid) for fruit juice

GMP


5


14.1.3.1

Canned or bottled (pasteurized) fruit nectar

GMP


5


14.1.3.3

Concentrate (liquid or solid) for fruit nectar

GMP


5


14.1.5

Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa

GMP


5



ALGINIC ACID

Alginic Acid

INS: 400


Function: Bulking Agent, Emulsifier, Stabilizer, Thickener

Food Cat. No.

Food Category

Max Level

Comments

Step

Year

02.1

Fats and oils essentially free from water

GMP


5


04.1.1.2

Surface-treated fresh fruit

GMP


5


04.2.1.2

Surface-treated fresh vegetables, and nuts and seeds

GMP


5


06.4.2

Pre-cooked or dried pastas and noodles and like products

GMP

Note 54

5



ALKALINE TREATED STARCH

Alkaline Treated Starch

INS: 1402


Function: Bulking Agent, Stabilizer, Thickener

Food Cat. No.

Food Category

Max Level

Comments

Step

Year

02.1

Fats and oils essentially free from water

GMP


5


02.2.1.1

Butter and concentrated butter

GMP

Note 52

5



AMARANTH

Amaranth

INS: 123


Function: Colour

Food Cat. No.

Food Category

Max Level

Comments

Step

Year

12.9

Protein products

100 mg/kg


5



AMMONIUM ALGINATE

Ammonium Alginate

INS: 403


Function: Emulsifier, Thickener, Stabilizer

Food Cat. No.

Food Category

Max Level

Comments

Step

Year

04.1.1.2

Surface-treated fresh fruit

GMP


5


04.2.1.2

Surface-treated fresh vegetables, and nuts and seeds

GMP


5


06.4.2

Pre-cooked or dried pastas and noodles and like products

GMP

Note 54

5



ANNATTO EXTRACTS

Annatto Extracts

INS: 160b


Function: Colour

Food Cat. No.

Food Category

Max Level

Comments

Step

Year

01.8

Whey and whey products, excluding whey cheeses

10 mg/kg


5


04.2.2.7

Fermented vegetable products

200 mg/kg

Note 9

5


05.4

Decorations (e.g., for fine bakery wares), toppings (non - fruit) and sweet sauces

1000 mg/kg


5


06.5

Cereal and starch based desserts (e.g., rice pudding, tapioca pudding)

40 mg/kg

Note 9

5


12.9

Protein products

10 mg/kg


5



ASCORBIC ACID

Ascorbic Acid

INS: 300


Function: Antioxidant, Colour Retention Agent

Food Cat. No.

Food Category

Max Level

Comments

Step

Year

14.1.3.1

Canned or bottled (pasteurized) fruit nectar

500 mg/kg


5



ASCORBYL ESTERS

Ascorbyl Palmitate

INS: 304

Ascorbyl Stearate

INS: 305


Function: Antioxidant

Food Cat. No.

Food Category

Max Level

Comments

Step

Year

05.3

Chewing gum

200 mg/kg

Note 10

5


07.0

Bakery wares

200 mg/kg

Notes 10 & 15

5


11.4

Table-top sweeteners, including those containing high-intensity sweeteners

500 mg/kg

Note 10

5


12.4

Mustards

500 mg/kg

Note 10

5


12.6.2

Non-emulsified sauces (e.g., ketchup, cheese sauce, cream sauce, brown gravy)

500 mg/kg

Note 10

5


13.6

Food supplements

500 mg/kg

Note 10

5



Page précédente Début de page Page suivante