(Presented in Table 1 Format Only)
Additives Permitted for Use Under Specified Conditions in Certain Food Categories or Individual Food Items
BENZOATES
Benzoic Acid |
INS: 210 |
Sodium Benzoate |
INS: 211 |
Potassium Benzoate |
INS: 212 |
Calcium Benzoate |
INS: 213 |
Food Cat. No. |
Food Category |
Max Level |
Comments |
Step |
01.2.1.2 |
Fermented milks (plain), heat-treated after
fermentation |
50 mg/kg |
Notes 12 & 13 |
6 |
01.7 |
Dairy-based desserts (e.g., ice cream, ice milk, pudding,
fruit or flavoured yoghurt) |
300 mg/kg |
Note 13 |
6 |
02.2.1.2 |
Margarine and similar products (e.g., butter-margarine
blends) |
1000 mg/kg |
Note 13 |
6 |
02.2.2 |
Emulsions containing less than 80% fat (e.g.,
minarine) |
1000 mg/kg |
Note 13 |
6 |
02.3 |
Fat emulsions other than food category 02.2, including mixed
and/or flavoured products based on fat emulsions |
1000 mg/kg |
Note 13 |
6 |
02.4 |
Fat-based desserts excluding dairy-based dessert products of
food category 01.7 |
1000 mg/kg |
Note 13 |
6 |
04.1.2.2 |
Dried fruit |
800 mg/kg |
Note 13 |
6 |
04.1.2.3 |
Fruit in vinegar, oil, or brine |
1000 mg/kg |
Note 13 |
6 |
04.1.2.4 |
Canned or bottled (pasteurized) fruit |
1000 mg/kg |
Note 13 |
6 |
04.1.2.5 |
Jams, jellies and marmelades |
1000 mg/kg |
Note 13 |
6 |
04.1.2.6 |
Fruit-based spreads (e.g., chutney) excluding products of food
category 04.1.2.5 |
1000 mg/kg |
Note 13 |
6 |
04.1.2.7 |
Candied fruit |
1000 mg/kg |
Note 13 |
6 |
04.1.2.8 |
Fruit preparations, including pulp, purees, fruit toppings and
coconut milk |
1000 mg/kg |
Note 13 |
6 |
04.1.2.9 |
Fruit-based desserts, including fruit-flavoured water-based
desserts |
1000 mg/kg |
Note 13 |
6 |
04.1.2.10 |
Fermented fruit products |
1000 mg/kg |
Note 13 |
6 |
04.1.2.11 |
Fruit fillings for pastries |
1000 mg/kg |
Note 13 |
6 |
04.1.2.12 |
Cooked or fried fruit |
1000 mg/kg |
Note 13 |
6 |
04.2.2.2 |
Dried vegetables, seaweeds, and nuts and seeds |
1000 mg/kg |
Note 13 |
6 |
04.2.2.3 |
Vegetables and seaweeds in vinegar, oil, brine, or soy
sauce |
2000 mg/kg |
Note 13 |
6 |
04.2.2.4 |
Canned or bottled (pasteurized) or retort pouch
vegetables |
1000 mg/kg |
Note 13 |
6 |
04.2.2.5 |
Vegetable, and nut and seed purees and spreads (e.g., peanut
butter) |
1000 mg/kg |
Note 13 |
6 |
04.2.2.6 |
Vegetable, and nut and seed pulps and preparations (e.g.,
vegetable desserts and sauces, candied vegetables, soybean curd) other than food
category 04.2.2.5 |
3000 mg/kg |
Note 13 |
6 |
04.2.2.7 |
Fermented vegetable products |
1000 mg/kg |
Note 13 |
6 |
04.2.2.8 |
Cooked or fried vegetables and seaweeds |
1000 mg/kg |
Note 13 |
6 |
05.1.1 |
Cocoa mixes (powders and syrups) |
1500 mg/kg |
Note 13 |
6 |
05.1.2 |
Cocoa-based spreads, including fillings |
1500 mg/kg |
Note 13 |
6 |
05.1.4 |
Imitation chocolate, chocolate substitue products |
1500 mg/kg |
Note 13 |
6 |
05.2 |
Confectionery including hard and soft candy, nougat, etc.
other than food categories 05.1, 05.3 and 05.4 |
1500 mg/kg |
Note 13 |
5 |
05.3 |
Chewing gum |
1500 mg/kg |
Note 13 |
6 |
05.4 |
Decorations (e.g., for fine bakery wares), toppings
(non-fruit) and sweet sauces |
1500 mg/kg |
Note 13 |
6 |
06.4.2 |
Pre-cooked or dried pastas and noodles and like
products |
1000 mg/kg |
Note 13 |
6 |
06.5 |
Cereal and starch based desserts (e.g., rice pudding, tapioca
pudding) |
1000 mg/kg |
Note 13 |
6 |
07.0 |
Bakery wares |
1000 mg/kg |
Note 13 |
6 |
08.2.1.2 |
Cured (including salted) and dried non-heat treated processed
meat, poultry, and game products in whole pieces or cuts |
GMP |
Notes 3 & 13 |
6 |
08.2.2 |
Heat-treated processed meat, poultry, and game products in
whole pieces or cuts |
1000 mg/kg |
Notes 3 & 13 |
6 |
08.3.1.2 |
Cured (including salted) and dried non-heat treated processed
comminuted meat, poultry, and game products |
750 mg/kg |
Note 13 |
6 |
09.2.4.2 |
Cooked mollusks, crustaceans, and echinoderms |
2000 mg/kg |
Notes 13 & 82 |
6 |
09.2.5 |
Smoked, dried, fermented, and/or salted fish and fish
products, including mollusks, crustaceans, and echinoderms |
200 mg/kg |
Note 13 |
6 |
09.3.1 |
Fish and fish products, including mollusks, crustaceans, and
echinoderms, marinated and/or in jelly |
2000 mg/kg |
Note 13 |
6 |
09.3.2 |
Fish and fish products, including mollusks, crustaceans, and
echinoderms, pickled and/or in brine |
2000 mg/kg |
Note 13 |
6 |
09.3.3 |
Salmon substitutes, caviar, and other fish roe
products |
2500 mg/kg |
Note 13 |
6 |
09.3.4 |
Semi-preserved fish and fish products, including mollusks,
crustaceans, and echinoderms (e.g., fish paste), excluding products of food
categories 09.3.1 - 09.3.3 |
2000 mg/kg |
Note 13 |
6 |
10.2.1 |
Liquid egg products |
5000 mg/kg |
Note 13 |
6 |
10.4 |
Egg-based desserts (e.g., custard) |
1000 mg/kg |
Note 13 |
6 |
11.1 |
White and semi-white sugar (sucrose or saccharose), fructose,
glucose (dextrose), xylose; sugar solutions and syrups, also (partially)
inverted sugars, incl. molasses, treacle, and sugar toppings |
1000 mg/kg |
Note 13 |
6 |
11.2 |
Other sugars and syrups (e.g., brown sugar, maple
syrup) |
1000 mg/kg |
Note 13 |
6 |
12.2 |
Herbs, spices, seasonings (including salt substitutes), and
condiments (e.g., seasoning for instant noodles) |
1000 mg/kg |
Note 13 |
6 |
12.3 |
Vinegars |
1000 mg/kg |
Note 13 |
6 |
12.5 |
Soups and broths |
1000 mg/kg |
Note 13 |
6 |
12.6 |
Sauces and like products |
1000 mg/kg |
Note 13 |
6 |
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
05.1.2 |
1500 mg/kg |
Note 13 |
6 |
13.3 |
Dietetic foods intended for special medical purposes,
including those for infants and young children |
1500 mg/kg |
Notes 13 & 83 |
6 |
13.4 |
Dietetic formulae for slimming purposes and weight
reduction |
1500 mg/kg |
Note 13 |
6 |
13.5 |
Dietetic foods (e.g., supplementary foods for dietary use)
excluding products of food categories 13.1 - 13.4 |
2000 mg/kg |
Note 13 |
6 |
14.1.1.2 |
Table waters and soda waters |
200 mg/kg |
Note 13 |
6 |
14.1.2.1 |
Canned or bottled (pasteurized) fruit juice |
2100 mg/kg |
Note 13 |
6 |
14.1.2.2 |
Canned or bottled (pasteurized) vegetable juice |
2000 mg/kg |
Note 13 |
6 |
14.1.2.3 |
Concentrate (liquid or solid) for fruit juice |
2100 mg/kg |
Note 13 |
6 |
14.1.2.4 |
Concentrate (liquid or solid) for vegetable juice |
1400 mg/kg |
Note 13 |
6 |
14.1.3.1 |
Canned or bottled (pasteurized) fruit nectar |
2000 mg/kg |
Note 13 |
6 |
14.1.3.2 |
Canned or bottled (pasteurized) vegetable nectar |
2000 mg/kg |
Note 13 |
6 |
14.1.3.3 |
Concentrate (liquid or solid) for fruit nectar |
1000 mg/kg |
Note 13 |
6 |
14.1.3.4 |
Concentrate (liquid or solid) for vegetable nectar |
500 mg/kg |
Note 13 |
6 |
14.1.4 |
Water-based flavoured drinks, including sport or
electrolyte drinks and particulated drinks |
1000 mg/kg |
Note 13 |
6 |
14.1.5 |
Coffee, coffee substitutes, tea, herbal infusions, and other
hot cereal and grain beverages, excluding cocoa |
600 mg/kg |
Note 13 |
6 |
14.2.2 |
Cider and perry |
1000 mg/kg |
Note 13 |
6 |
14.2.4 |
Fruit wine |
1000 mg/kg |
Note 13 |
6 |
14.2.5 |
Mead |
1000 mg/kg |
Note 13 |
6 |
15.1 |
Snacks - potato, cereal, flour or starch based (from roots and
tubers, pulses and legumes) |
1000 mg/kg |
Note 13 |
6 |
16.0 |
Composite foods (e.g., casseroles, meat pies, mincemeat) -
foods that could not be placed in categories 01 - 15 |
1000 mg/kg |
Note 13 |
6 |
Note 1: As adipic acid
Note 2: On dry ingredient, dry weight, dry mix or concentrate basis.
Note 3: Surface treatment.
Note 4: For decoration, stamping, marking or branding the product.
Note 5: Used in raw materials for manufacture of the finished food.
Note 6: As aluminium.
Note 7: Use level not in finished food.
Note 8: As bixin.
Note 9: As total bixin or norbixin.
Note 10: As ascorbyl stearate.
Note 11: Flour basis.
Note 12: Carryover from flavouring substances.
Note 13: As benzoic acid.
Note 14: On amount of milk used.
Note 15: Fat or oil basis.
Note 16: Use level in chicken feed to color chicken skins or eggs.
Note 17: As cyclamic acid.
Note 18: Added level; residue not detected in ready-to-eat food.
Note 19: Used in cocoa fat; use level on ready-to-eat basis.
Note 20: On total amount of stabilizers, thickeners and/or gums.
Note 21: As anhydrous calcium disodium EDTA.
Note 22: NOT USED.
Note 23: As iron.
Note 24: As anhydrous sodium ferrocyanide.
Note 25: As formic acid.
Note 26: NOT USED.
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) x (0.025 mg/U) x (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 use 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 use in natural mineral waters only.
Note 69: Use as carbonating agent.
Note 70: As the acid.
Note 71: Calcium, potassium and sodium salts only.
Note 72: Ready-to-eat basis.
Note 73: Except whole fish.
Note 74: Use level for deep orange coloured cheeses; 25 mg/kg for orange coloured cheeses; 10 mg/kg for normal coloured cheeses.
Note 75: Use in milk powder for vending machines only.
Note 76: Use in potatoes only.
Note 77: As mono-isopropyl citrate.
Note 78: NOT USED
Note 79: NOT USED
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.