ANNEXE V: AVANT-PROJET D’ADDITIONS AUX TABLEAUX 1 ET 2 DE LA DE LA NORME GENERALE CODEX POUR LES ADDITIFS ALIMENTAIRES (NGAA), A L’ETAPE 5 DE LA PROCEDURE (PART II)

CALCIUM CARBONATE

Calcium Carbonate

INS: 170i

Function: Anticaking Agent, Acidity Regulator, Colour, Emulsifier, Stabilizer

Food Cat. No.	Food Category	Max Level	Comments	Step
01.2.2	Renneted milk	GMP		5
01.4.1	Pasteurized cream	2000 mg/kg		5
01.4.2	Sterilized, UHT, whipping or whipped, and reduced fat creams	5000 mg/kg		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
06.1	Whole, broken, or flaked grain, including rice	2220 mg/kg		5
06.2	Flours and starches	GMP	Note 57	5
08.1.1	Fresh meat, poultry, and game, whole pieces or cuts	GMP	Note 3	5
08.1.2	Fresh meat, poultry, and game, comminuted	1500 mg/kg		5
09.1	Fresh fish and fish products, including mollusks, crustaceans, and echinoderms	GMP	Note 3	5
09.2.1	Frozen fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms	GMP		5
09.2.2	Frozen battered fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms	GMP	Note 3	5
09.2.3	Frozen minced and creamed fish products, including mollusks, crustaceans, and echinoderms	GMP	Note 3	5
09.2.4.1	Cooked fish and fish products	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	Note 3	5
09.2.5	Smoked, dried, fermented, and/or salted fish and fish products, including mollusks, crustaceans, and echinoderms	GMP		5
10.1	Fresh eggs	GMP	Notes 3 & 4	5
12.1	Salt	20000 mg/kg		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
14.2.3	Wines	3500 mg/kg		5

CALCIUM CHLORIDE

Calcium Chloride

INS: 509

Function: Firming Agent, Stabilizer, Thickener

Food Cat. No.	Food Category	Max Level	Comments	Step
01.4.1	Pasteurized cream	2000 mg/kg		5
01.4.2	Sterilized, UHT, whipping or whipped, and reduced fat creams	2000 mg/kg		5
04.2.1.2	Surface-treated fresh vegetables, and nuts and seeds	800 mg/kg	Note 58	5
04.2.1.3	Peeled, cut or shredded vegetables, and nuts and seeds	800 mg/kg	Note 58	5
04.2.2.1	Frozen vegetables	4000 mg/kg		5
08.1.1	Fresh meat, poultry, and game, whole pieces or cuts	15000 mg/kg		5
14.1.2.1	Canned or bottled (pasteurized) fruit juice	2000 mg/kg		5
14.1.5	Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa	3200 mg/kg		5

CALCIUM CITRATE

Calcium Citrate

INS: 333

Function: Acidity Regulator, Antioxidant, Emulsifier, Firming Agent, Sequestrant

Food Cat. No.	Food Category	Max Level	Comments	Step
01.4.1	Pasteurized cream	2000 mg/kg		5
01.4.2	Sterilized, UHT, whipping or whipped, and reduced fat creams	2000 mg/kg		5
02.1	Fats and oils essentially free from water	GMP		5
04.2.2.1	Frozen vegetables	GMP		5
08.1.2	Fresh meat, poultry, and game, comminuted	GMP		5
09.1	Fresh fish and fish products, including mollusks, crustaceans, and echinoderms	GMP		5
09.2.1	Frozen fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms	GMP		5
09.2.4	Cooked and/or fried fish and fish products, including mollusks, crustaceans, and echinoderms	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

CALCIUM GLUCONATE

Calcium Gluconate

INS: 578

Function: Acidity Regulator, Firming Agent, Stabilizer, Thickener

Food Cat. No.	Food Category	Max Level	Comments	Step
04.2.1.2	Surface-treated fresh vegetables, and nuts and seeds	800 mg/kg	Note 58	5
04.2.1.3	Peeled, cut or shredded vegetables, and nuts and seeds	800 mg/kg	Note 58	5
04.2.2.1	Frozen vegetables	1000 mg/kg	Note 58	5

CALCIUM GLUTAMATE, Dl-L-

Calcium Glutamate, Dl-L-

INS: 623

Function: Flavour Enhancer

Food Cat. No.	Food Category	Max Level	Comments	Step
12.2	Herbs, spices, seasonings (including salt substitutes), and condiments (e.g., seasoning for instant noodles)	GMP	Note 51	5

CALCIUM GUANYLATE, 5’-

Calcium Guanylate, 5’-

INS: 629

Function: Flavour Enhancer

Food Cat. No.	Food Category	Max Level	Comments	Step
12.2	Herbs, spices, seasonings (including salt substitutes), and condiments (e.g., seasoning for instant noodles)	GMP	Note 51	5

CALCIUM HYDROXIDE

Calcium Hydroxide

INS: 526

Function: Acidity Regulator, Firming Agent

Food Cat. No.	Food Category	Max Level	Comments	Step
02.2.1.1	Butter and concentrated butter	2000 mg/kg	Note 52	5
04.2.1.2	Surface-treated fresh vegetables, and nuts and seeds	800 mg/kg	Note 58	5
04.2.1.3	Peeled, cut or shredded vegetables, and nuts and seeds	800 mg/kg	Note 58	5
04.2.2.1	Frozen vegetables	1000 mg/kg	Note 58	5
08.1.1	Fresh meat, poultry, and game, whole pieces or cuts	GMP		5
13.1	Infant formulae and follow-on formulae	GMP		5
13.2	Weaning foods for infants and growing children	GMP		5

CALCIUM INOSINATE, 5’-

Calcium Inosinate, 5’-

INS: 633

Function: Flavour Enhancer

Food Cat. No.	Food Category	Max Level	Comments	Step
12.2	Herbs, spices, seasonings (including salt substitutes), and condiments (e.g., seasoning for instant noodles)	GMP	Note 51	5

CALCIUM LACTATE

Calcium Lactate

INS: 327

Function: Acidity Regulator, Antioxidant, Emulsifier, Firming Agent, Stabilzer, Thickener

Food Cat. No.	Food Category	Max Level	Comments	Step
01.4.1	Pasteurized cream	GMP		5
08.1.2	Fresh meat, poultry, and game, comminuted	6000 mg/kg		5
12.1	Salt	GMP		5
13.2	Weaning foods for infants and growing children	GMP		5

CALCIUM MALATE

Calcium Malate

INS: 352ii

Function: Acidity Regulator

Food Cat. No.	Food Category	Max Level	Comments	Step
14.2.3	Wines	GMP		5

CALCIUM OXIDE

Calcium Oxide

INS: 529

Function: Acidity Regulator, Flour Treatment Agent

Food Cat. No.	Food Category	Max Level	Comments	Step
08.1.1	Fresh meat, poultry, and game, whole pieces or cuts	GMP		5

CALCIUM RIBONUCLEOTIDES, 5’-

Calcium Ribonucleotides, 5’-

INS: 634

Function: Flavour Enhancer

Food Cat. No.	Food Category	Max Level	Comments	Step
12.2	Herbs, spices, seasonings (including salt substitutes), and condiments (e.g., seasoning for instant noodles)	GMP	Note 51	5

CALCIUM SILICATE

Calcium Silicate

INS: 552

Function: Anticaking Agent

Food Cat. No.	Food Category	Max Level	Comments	Step
11.2	Other sugars and syrups (e.g., brown sugar, maple syrup)	15000 mg/kg	Note 56	5
12.1	Salt	20000 mg/kg		5
12.2	Herbs, spices, seasonings (including salt substitutes), and condiments (e.g., seasoning for instant noodles)	10000 mg/kg	Note 51	5

CALCIUM SULPHATE

Calcium Sulphate

INS: 516

Function: Acidity Regulator, Bulking Agent, Firming Agent, Flour Treatment Agent, Sequestrant, Stabilizer, Thickener

Food Cat. No.	Food Category	Max Level	Comments	Step
04.2.1.2	Surface-treated fresh vegetables, and nuts and seeds	800 mg/kg	Note 58	5
04.2.1.3	Peeled, cut or shredded vegetables, and nuts and seeds	800 mg/kg	Note 58	5
04.2.2.1	Frozen vegetables	3500 mg/kg		5
06.2	Flours and starches	GMP	Note 57	5
06.4.2	Pre-cooked or dried pastas and noodles and like products	5000 mg/kg	Note 54	5
14.2.3	Wines	2000 mg/kg		5

CANTHAXANTHIN

Canthaxanthin

INS: 161g

Function: Colour

Food Cat. No.	Food Category	Max Level	Comments	Step
01.6	Cheese	GMP		5
04.1.2.6	Fruit-based spreads (e.g., chutney) excluding products of food category 04.1.2.5	GMP		5
04.1.2.8	Fruit preparations, including pulp, purees, fruit toppings and coconut milk	GMP		5
05.2	Confectionery including hard and soft candy, nougat, etc. other than food categories 05.1, 05.3 and 05.4	50 mg/kg		5
07.0	Bakery wares	GMP		5
08.1.1	Fresh meat, poultry, and game, whole pieces or cuts	100 mg/kg		5
09.2.1	Frozen fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms	GMP		5
09.2.4.1	Cooked fish and fish products	200 mg/kg		5
09.2.4.3	Fried fish and fish products, including mollusks, crustaceans, and echinoderms	GMP		5
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	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		5
12.6	Sauces and like products	100 mg/kg		5
12.9	Protein products	100 mg/kg		5
14.1.3.1	Canned or bottled (pasteurized) fruit nectar	5 mg/kg		5
14.1.4.2	Non-carbonated, including punches and ades	5 mg/kg		5
14.2.1	Beer and malt beverages	5 mg/kg		5
14.2.3	Wines	5 mg/kg		5
14.2.6	Spirituous beverages	5 mg/kg		5
15.1	Snacks - potato, cereal, flour or starch based (from roots and tubers, pulses and legumes)	GMP		5
16.0	Composite foods (e.g., casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01 - 15	GMP	Note 2	5

CARAMEL COLOUR, CLASS I

Caramel Colour, Class I - Plain

INS: 150a

Function: Colour

Food Cat. No.	Food Category	Max Level	Comments	Step
01.2.1.1	Fermented milks (plain), not heat-treated after fermentation	GMP		5
01.2.1.2	Fermented milks (plain), heat-treated after fermentation	150 mg/kg	Note 12	5
01.2.2	Renneted milk	GMP		5
01.4.1	Pasteurized cream	GMP		5
01.4.2	Sterilized, UHT, whipping or whipped, and reduced fat creams	GMP		5
02.2.1.1	Butter and concentrated butter	GMP	Note 52	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
06.1	Whole, broken, or flaked grain, including rice	GMP		5
06.4.2	Pre-cooked or dried pastas and noodles and like products	GMP	Note 54	5
08.1.1	Fresh meat, poultry, and game, whole pieces or cuts	GMP	Note 3	5
08.1.2	Fresh meat, poultry, and game, comminuted	GMP		5
09.1	Fresh fish and fish products, including mollusks, crustaceans, and echinoderms	GMP	Note 3	5
09.2.1	Frozen fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms	GMP		5
09.2.2	Frozen battered fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms	GMP	Note 41	5
09.2.3	Frozen minced and creamed fish products, including mollusks, crustaceans, and echinoderms	GMP	Note 3	5
09.2.4.1	Cooked fish and fish products	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	Note 3	5
09.2.5	Smoked, dried, fermented, and/or salted fish and fish products, including mollusks, crustaceans, and echinoderms	GMP		5
10.1	Fresh eggs	GMP	Notes 3 & 4	5
11.2	Other sugars and syrups (e.g., brown sugar, maple syrup)	GMP		5
13.1	Infant formulae and follow-on formulae	GMP		5
13.2	Weaning foods for infants and growing children	GMP		5
14.1.2.3	Concentrate (liquid or solid) for fruit juice	GMP		5
14.2.3	Wines	600 mg/kg		5

CARAMEL COLOUR, CLASS III

Caramel Colour, Class III - Ammonia

INS: 150c Process

Function: Colour

Food Cat. No.	Food Category	Max Level	Comments	Step
02.2.1.2	Margarine and similar products (e.g., butter-margarine blends)	GMP		5
04.2.2.2	Dried vegetables, seaweeds, and nuts and seeds	GMP		5
04.2.2.7	Fermented vegetable products	GMP		5
04.2.2.8	Cooked or fried vegetables and seaweeds	GMP		5
05.1	Cocoa products and chocolate products including imitations and chocolate substitutes	GMP		5
06.4.2	Pre-cooked or dried pastas and noodles and like products	GMP		5
06.6	Batters (e.g., for breading ro batters for fish or poultry)	GMP		5
07.1.2	Crackers, excluding sweet crackers	GMP		5
14.1.2	Fruit and vegetable juices	GMP		5
14.1.4	Water-based flavoured drinks, including “sport” or “electrolyte” drinks and particulated drinks	5000 mg/kg		5
14.1.5	Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa	GMP		5

CARAMEL COLOUR, CLASS IV

Caramel Colour, Class IV - Ammonia

INS: 150d Sulphite Process

Function: Colour

Food Cat. No.	Food Category	Max Level	Comments	Step
02.2.1.2	Margarine and similar products (e.g., butter-margarine blends)	GMP		5
04.2.2.2	Dried vegetables, seaweeds, and nuts and seeds	GMP		5
04.2.2.7	Fermented vegetable products	GMP		5
04.2.2.8	Cooked or fried vegetables and seaweeds	GMP		5
05.1	Cocoa products and chocolate products including imitations and chocolate substitutes	GMP		5
06.4.2	Pre-cooked or dried pastas and noodles and like products	GMP		5
06.6	Batters (e.g., for breading ro batters for fish or poultry)	GMP		5
06.7	Rice cakes (Oriental type only)	GMP		5
07.1.2	Crackers, excluding sweet crackers	GMP		5
12.3	Vinegars	1000 mg/kg		5
14.1.2	Fruit and vegetable juices	GMP		5
14.1.4	Water-based flavoured drinks, including “sport” or “electrolyte” drinks and particulated drinks	5000 mg/kg		5
14.1.5	Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa	GMP		5

CARBON DIOXIDE

Carbon Dioxide

INS: 290

Function: Adjuvant, Carbonating Agent, Packing Gas

Food Cat. No.	Food Category	Max Level	Comments	Step
01.1.1	Milk and buttermilk	GMP	Note 59	5
01.2	Fermented and renneted milk products (plain), excluding food category 01.1.2 (dairy-based drinks)	GMP	Note 59	5
01.4.1	Pasteurized cream	GMP	Note 59	5
01.4.2	Sterilized, UHT, whipping or whipped, and reduced fat creams	GMP	Note 59	5
04.1.1	Fresh fruit	GMP	Note 59	5
04.2.1	Fresh vegetables, and nuts and seeds	GMP	Note 59	5
04.2.2.1	Frozen vegetables	GMP	Note 59	5
08.1.2	Fresh meat, poultry, and game, comminuted	100 mg/kg	Note 59	5
09.1	Fresh fish and fish products, including mollusks, crustaceans, and echinoderms	GMP	Note 59	5
09.2.1	Frozen fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms	GMP	Note 59	5
14.1.2.1	Canned or bottled (pasteurized) fruit juice	GMP	Note 69	5
14.1.5	Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa	GMP	Note 59	5
14.2.3	Wines	GMP	Note 60	5

CARMINES

Carmines

INS: 120

Function: Colour

Food Cat. No.	Food Category	Max Level	Comments	Step
07.0	Bakery wares	GMP		5
10.1	Fresh eggs	GMP	Notes 3 & 4	5

CAROB BEAN GUM

Carob Bean Gum

INS: 410

Function: Emulsifier, Stabilizer, Thickener

Food Cat. No.	Food Category	Max Level	Comments	Step
01.1.1.2	Buttermilk (plain)	5000 mg/kg		5
01.2.1.2	Fermented milks (plain), heat-treated after fermentation	5000 mg/kg		5
01.2.2	Renneted milk	GMP		5
01.4.1	Pasteurized cream	5000 mg/kg		5
01.4.2	Sterilized, UHT, whipping or whipped, and reduced fat creams	5000 mg/kg		5
02.2.1.1	Butter and concentrated butter	2000 mg/kg	Note 52	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
06.1	Whole, broken, or flaked grain, including rice	GMP		5
08.1.2	Fresh meat, poultry, and game, comminuted	GMP		5
09.2.1	Frozen fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms	5000 mg/kg	Note 61	5
09.2.2	Frozen battered fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms	5000 mg/kg	Note 41	5
09.2.3	Frozen minced and creamed fish products, including mollusks, crustaceans, and echinoderms	GMP		5
09.2.4	Cooked and/or 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
11.2	Other sugars and syrups (e.g., brown sugar, maple syrup)	5000 mg/kg		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	10000 mg/kg		5
13.2	Weaning foods for infants and growing children	20000 mg/kg		5
14.1.2.1	Canned or bottled (pasteurized) fruit juice	GMP		5
14.1.3.1	Canned or bottled (pasteurized) fruit nectar	GMP		5
14.1.5	Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa	GMP		5
14.2.3	Wines	500 mg/kg		5

CAROTENES, VEGETABLE

Carotenes, Natural Extracts, (Vegetable)

INS: 160aii

Function: Colour

Food Cat. No.	Food Category	Max Level	Comments	Step
04.2.2.7	Fermented vegetable products	GMP		5
06.4.2	Pre-cooked or dried pastas and noodles and like products	GMP		5
12.2	Herbs, spices, seasonings (including salt substitutes), and condiments (e.g., seasoning for instant noodles)	GMP		5
14.1.4	Water-based flavoured drinks, including “sport” or “electrolyte” drinks and particulated drinks	2000 mg/kg		5

CAROTENOIDS

Beta-Carotene (Synthetic)	INS: 160ai	Beta-Apo-8’-Carotenal	INS: 160e
Beta-Apo-8’-Carotenoic Acid, Methyl or Ethyl Ester	INS: 160f

Function: Colour

Food Cat. No.	Food Category	Max Level	Comments	Step
04.1.2.11	Fruit fillings for pastries	10 mg/kg		5
04.2.2.2	Dried vegetables, seaweeds, and nuts and seeds	GMP		5
06.6	Batters (e.g., for breading ro batters for fish or poultry)	500 mg/kg		5
07.0	Bakery wares	GMP		5
14.1.2.1	Canned or bottled (pasteurized) fruit juice	100 mg/kg		5
14.1.3.2	Canned or bottled (pasteurized) vegetable nectar	100 mg/kg		5
14.1.3.4	Concentrate (liquid or solid) for vegetable nectar	100 mg/kg		5

CARRAGEENAN

Carrageenan

INS: 407

Function: Emulsifier, Filler, Stabilizer, Thickener

Food Cat. No.	Food Category	Max Level	Comments	Step
01.1.1.1	Milk, including sterilized and UHT goats milk	10000 mg/kg		5
01.1.1.2	Buttermilk (plain)	6000 mg/kg		5
01.2.1.2	Fermented milks (plain), heat-treated after fermentation	5000 mg/kg		5
01.4.1	Pasteurized cream	500 mg/kg		5
01.4.2	Sterilized, UHT, whipping or whipped, and reduced fat creams	5000 mg/kg		5
02.2.1.1	Butter and concentrated butter	GMP	Note 52	5
06.4.2	Pre-cooked or dried pastas and noodles and like products	8330 mg/kg	Notes 37 & 54	5
09.2.1	Frozen fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms	5000 mg/kg	Note 61	5
09.2.2	Frozen battered fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms	GMP	Note 41	5
09.2.4.1	Cooked fish and fish products	GMP		5
11.2	Other sugars and syrups (e.g., brown sugar, maple syrup)	5000 mg/kg		5
13.1	Infant formulae and follow-on formulae	3000 mg/kg		5
13.2	Weaning foods for infants and growing children	GMP		5
14.1.2.1	Canned or bottled (pasteurized) fruit juice	3000 mg/kg		5
14.1.3.1	Canned or bottled (pasteurized) fruit nectar	1000 mg/kg		5
14.2.3	Wines	GMP		5

CHLOROPHYLLS

Chlorophylls

INS: 140

Function: Colour

Food Cat. No.	Food Category	Max Level	Comments	Step
01.2.2	Renneted milk	GMP		5
01.4.1	Pasteurized cream	GMP		5
01.4.2	Sterilized, UHT, whipping or whipped, and reduced fat creams	GMP		5
02.1	Fats and oils essentially free from water	GMP		5
02.2.1.1	Butter and concentrated butter	GMP	Note 52	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
08.1.1	Fresh meat, poultry, and game, whole pieces or cuts	GMP	Note 4	5
08.1.2	Fresh meat, poultry, and game, comminuted	1000 mg/kg		5
09.1	Fresh fish and fish products, including mollusks, crustaceans, and echinoderms	GMP	Note 3	5
09.2.1	Frozen fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms	GMP		5
09.2.2	Frozen battered fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms	GMP	Note 3	5
09.2.3	Frozen minced and creamed fish products, including mollusks, crustaceans, and echinoderms	GMP	Note 3	5
09.2.4.1	Cooked fish and fish products	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	Note 3	5
09.2.5	Smoked, dried, fermented, and/or salted fish and fish products, including mollusks, crustaceans, and echinoderms	GMP		5
10.1	Fresh eggs	GMP	Notes 3 & 4	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
14.1.3.1	Canned or bottled (pasteurized) fruit nectar	GMP		5
14.2.3	Wines	GMP		5

CHLOROPHYLLS, COPPER COMPLEXES

Chlorophylls, Copper Complex	INS: 141i	Chlorophyllin Copper Complex, Sodium	INS: 141ii
		and Potassium Salts

Function: Colour

Food Cat. No.	Food Category	Max Level	Comments	Step
06.5	Cereal and starch based desserts (e.g., rice pudding, tapioca pudding)	6.4 mg/kg	Note 62	5
09.2.4.1	Cooked fish and fish products	30 mg/kg	Note 62	5
12.5.2	Mixes for soups and broths	GMP		5

CITRIC ACID

Citric Acid

INS: 330

Function: Acidity Regulator, Antioxidant, Sequestrant

Food Cat. No.	Food Category	Max Level	Comments	Step
01.2.1	Fermented milks (plain)	1500 mg/kg	Note 63	5
01.2.1.2	Fermented milks (plain), heat-treated after fermentation	GMP		5
01.4.1	Pasteurized cream	GMP		5
01.4.2	Sterilized, UHT, whipping or whipped, and reduced fat creams	GMP		5
02.1	Fats and oils essentially free from water	100 mg/kg	Note 15	5
04.2.1	Fresh vegetables, and nuts and seeds	GMP		5
04.2.2.1	Frozen vegetables	GMP		5
08.1.1	Fresh meat, poultry, and game, whole pieces or cuts	2000 mg/kg		5
08.1.2	Fresh meat, poultry, and game, comminuted	100 mg/kg	Note 15	5
09.1	Fresh fish and fish products, including mollusks, crustaceans, and echinoderms	GMP		5
09.2.1	Frozen fish, fish fillets, 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
12.1	Salt	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	25000 mg/kg		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
14.2.3	Wines	700 mg/kg		5

CITRIC AND FATTY ACID ESTERS OF GLYCEROL

Citric and Fatty Acid Esters of Glycerol

INS: 472c

Function: Antioxidant, Emulsifier, Sequestrant, Stabilizer, Thickener

Food Cat. No.	Food Category	Max Level	Comments	Step
01.1.1.2	Buttermilk (plain)	GMP		5
01.2.1.2	Fermented milks (plain), heat-treated after fermentation	GMP		5
01.2.2	Renneted milk	GMP		5
02.2.1.1	Butter and concentrated butter	10000 mg/kg	Note 52	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
08.1.1	Fresh meat, poultry, and game, whole pieces or cuts	GMP	Note 3	5
08.1.2	Fresh meat, poultry, and game, comminuted	GMP		5
09.1	Fresh fish and fish products, including mollusks, crustaceans, and echinoderms	GMP	Note 3	5
09.2.1	Frozen fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms	GMP		5
09.2.2	Frozen battered fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms	GMP	Note 3	5
09.2.3	Frozen minced and creamed fish products, including mollusks, crustaceans, and echinoderms	GMP	Note 3	5
09.2.4	Cooked and/or 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
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
13.2	Weaning foods for infants and growing children	5000 mg/kg		5
14.1.5	Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa	GMP		5
14.2.3.4	Aromatized wine	GMP		5

CURCUMIN

Curcumin

INS: 100i

Function: Colour

Food Cat. No.	Food Category	Max Level	Comments	Step
01.6	Cheese	GMP		5
07.0	Bakery wares	GMP		5

CYCLAMATES

Cyclamic Acid (and Sodium, Potassium,

INS: 952 Calcium Salts

Function: Flavour Enhancer, Sweetener

Food Cat. No.	Food Category	Max Level	Comments	Step
01.2	Fermented and renneted milk products (plain), excluding food category 01.1.2 (dairy-based drinks)	GMP	Note 17	5
11.2	Other sugars and syrups (e.g., brown sugar, maple syrup)	GMP	Note 17	5
13.6	Food supplements	1250 mg/kg		5

DEXTRINS, WHITE AND YELLOW, ROASTED STARCH

Dextrins, White and Yellow Roasted Starch

INS: 1400

Function: Bulking Agent, Emulsifier, Stabilizer, Thickener

Food Cat. No.	Food Category	Max Level	Comments	Step
01.2.1.2	Fermented milks (plain), heat-treated after fermentation	10000 mg/kg		5
01.4.2	Sterilized, UHT, whipping or whipped, and reduced fat creams	GMP		5
09.2.1	Frozen fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms	20000 mg/kg	Notes 3 & 53	5
14.1.5	Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa	GMP		5

DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL

Diacetyltartaric and Fatty Acid Esters of

INS: 472e Glycerol

Function: Emulsifier, Sequestrant, Stabilizer

Food Cat. No.	Food Category	Max Level	Comments	Step
06.4.2	Pre-cooked or dried pastas and noodles and like products	5000 mg/kg		5
13.1	Infant formulae and follow-on formulae	GMP		5
14.1.4	Water-based flavoured drinks, including “sport” or “electrolyte” drinks and particulated drinks	5000 mg/kg		5

DIMETHYL DICARBONATE

Dimethyl Dicarbonate

INS: 242

Function: Preservative

Food Cat. No.	Food Category	Max Level	Comments	Step
14.2.2	Cider and perry	250 mg/kg	Note 18	5
14.2.4	Fruit wine	250 mg/kg	Note 18	5
14.2.5	Mead	200 mg/kg	Note 18	5

DIPOTASSIUM GUANYLATE, 5’-

Dipotassium Guanylate, 5’-

INS: 628

Function: Flavour Enhancer

Food Cat. No.	Food Category	Max Level	Comments	Step
12.2	Herbs, spices, seasonings (including salt substitutes), and condiments (e.g., seasoning for instant noodles)	GMP	Note 51	5

DIPOTASSIUM INOSINATE, 5’-

Dipotassium Inosinate, 5’-

INS: 632

Function: Flavour Enhancer

Food Cat. No.	Food Category	Max Level	Comments	Step
12.2	Herbs, spices, seasonings (including salt substitutes), and condiments (e.g., seasoning for instant noodles)	GMP	Note 51	5

DISODIUM GUANYLATE, 5’-

Disodium Guanylate, 5’-

INS: 627

Function: Flavour Enhancer

Food Cat. No.	Food Category	Max Level	Comments	Step
12.2	Herbs, spices, seasonings (including salt substitutes), and condiments (e.g., seasoning for instant noodles)	GMP	Note 51	5

DISODIUM INOSINATE, 5’-

Disodium Inosinate, 5’-

INS: 631

Function: Flavour Enhancer

Food Cat. No.	Food Category	Max Level	Comments	Step
12.2	Herbs, spices, seasonings (including salt substitutes), and condiments (e.g., seasoning for instant noodles)	GMP	Note 51	5

DISODIUM RIBONUCLEOTIDES, 5’-

Disodium Ribonucleotides, 5’-

INS: 635

Function: Flavour Enhancer

Food Cat. No.	Food Category	Max Level	Comments	Step
12.2	Herbs, spices, seasonings (including salt substitutes), and condiments (e.g., seasoning for instant noodles)	GMP	Note 51	5

DISTARCH PHOSPHATE

Distarch Phosphate

INS: 1412

Function: Bulking Agent, Emulsifier, Stabilizer, Thickener

Food Cat. No.	Food Category	Max Level	Comments	Step
01.2.1.2	Fermented milks (plain), heat-treated after fermentation	10000 mg/kg		5
01.4.1	Pasteurized cream	GMP		5
01.4.2	Sterilized, UHT, whipping or whipped, and reduced fat creams	GMP		5
02.2.1.1	Butter and concentrated butter	GMP	Note 52	5
09.2.2	Frozen battered fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms	GMP	Note 41	5
11.2	Other sugars and syrups (e.g., brown sugar, maple syrup)	10000 mg/kg		5
13.1	Infant formulae and follow-on formulae	25000 mg/kg		5
13.2	Weaning foods for infants and growing children	60000 mg/kg		5
14.1.5	Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa	10000 mg/kg		5

ENZYME TREATED STARCH

Enzyme Treated Starch

INS: 1405

Function: Bulking Agent, Emulsifier, Stabilzer, Thickener

Food Cat. No.	Food Category	Max Level	Comments	Step
11.2	Other sugars and syrups (e.g., brown sugar, maple syrup)	10000 mg/kg		5
14.1.5	Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa	10000 mg/kg		5

ERYTHORBIC ACID

Erythorbic Acid

INS: 315

Isoascorbic Acid

INS: 315

Function: Antioxidant, Colour Rentention Agent

Food Cat. No.	Food Category	Max Level	Comments	Step
02.1	Fats and oils essentially free from water	100 mg/kg		5
02.2.1.1	Butter and concentrated butter	100 mg/kg	Note 52	5
04.1.1	Fresh fruit	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
08.1.1	Fresh meat, poultry, and game, whole pieces or cuts	500 mg/kg		5
09.1	Fresh fish and fish products, including mollusks, crustaceans, and echinoderms	GMP		5
09.2.1	Frozen fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms	1500 mg/kg		5
09.2.2	Frozen battered fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms	GMP	Note 15	5
14.1.2.1	Canned or bottled (pasteurized) fruit juice	GMP		5
14.1.3.1	Canned or bottled (pasteurized) fruit nectar	GMP		5
14.1.5	Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa	GMP		5
14.2.3	Wines	GMP		5

ERYTHROSINE

Erythrosine

INS: 127

Function: Colour

Food Cat. No.	Food Category	Max Level	Comments	Step
01.2.1.1	Fermented milks (plain), not heat-treated after fermentation	300 mg/kg		5
01.7	Dairy-based desserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt)	300 mg/kg		5
02.4	Fat-based desserts excluding dairy-based dessert products of food category 01.7	300 mg/kg		5
04.1.2.6	Fruit-based spreads (e.g., chutney) excluding products of food category 04.1.2.5	300 mg/kg		5
04.1.2.7	Candied fruit	300 mg/kg		5
04.1.2.8	Fruit preparations, including pulp, purees, fruit toppings and coconut milk	300 mg/kg		5
04.1.2.9	Fruit-based desserts, including fruit-flavoured water-based desserts	300 mg/kg		5
04.1.2.11	Fruit fillings for pastries	300 mg/kg		5
05.2	Confectionery including hard and soft candy, nougat, etc. other than food categories 05.1, 05.3 and 05.4	300 mg/kg		5
05.4	Decorations (e.g., for fine bakery wares), toppings (non-fruit) and sweet sauces	300 mg/kg		5
06.3	Breakfast cereals, including rolled oats	300 mg/kg		5
06.5	Cereal and starch based desserts (e.g., rice pudding, tapioca pudding)	300 mg/kg		5
07.0	Bakery wares	300 mg/kg		5
09.2.1	Frozen fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms	300 mg/kg		5
09.2.4.3	Fried fish and fish products, including mollusks, crustaceans, and echinoderms	300 mg/kg		5
09.4	Fully preserved, including canned or fermented fish and fish products, including mollusks, crustaceans, and echinoderms	300 mg/kg		5
10.4	Egg-based desserts (e.g., custard)	300 mg/kg		5
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	300 mg/kg		5
11.2	Other sugars and syrups (e.g., brown sugar, maple syrup)	300 mg/kg		5
11.4	Table-top sweeteners, including those containing high-intensity sweeteners	300 mg/kg		5
12.2	Herbs, spices, seasonings (including salt substitutes), and condiments (e.g., seasoning for instant noodles)	300 mg/kg		5
13.6	Food supplements	300 mg/kg		5
14.1.4	Water-based flavoured drinks, including “sport” or “electrolyte” drinks and particulated drinks	300 mg/kg		5
15.1	Snacks - potato, cereal, flour or starch based (from roots and tubers, pulses and legumes)	300 mg/kg		5
16.0	Composite foods (e.g., casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01 - 15	300 mg/kg	Note 2	5