Food Category No.
10.1 | Fresh
eggs | ||
| |
| |
Function: Colour |
| |
|
Additive |
INS | Max
Level | Notes |
ALLURA RED AC |
129 | GMP |
Notes 1 & 2 |
AMARANTH | 123 |
GMP | Notes 1
& 2 |
ANNATO EXTRACTS | 160b |
GMP | Notes 1
& 2 |
AZORUBINE | 122 |
GMP | Notes 1
& 2 |
BRILLIANT BLACK PN | 151 |
GMP | Notes 1
& 2 |
BRILLIANT BLUE FCF | 133 |
GMP | Notes 1
& 2 |
BROWN HT | 155 |
GMP | Notes 1
& 2 |
CANTHAXANTHIN | 161g |
GMP | Notes 1
& 2 |
CARAMEL COLOUR, CLASS III | 150c |
GMP | Notes 1
& 2 |
CARAMEL COLOUR, CLASS IV | 150d |
GMP | Notes 1&
2 |
CARMINES |
120 | 500 mg/kg |
Notes 1 & 2 |
CAROTENOIDS | 160ai,e,f |
GMP | Note 1 &
2 |
CHLOROPHYLLS,
COPPER COMPLEXES | 141i,ii |
GMP | Notes 1
& 2 |
CURCUMIN | 100i |
GMP | Notes 1
& 2 |
ERYTHROSINE | 127 |
GMP | Notes 1
& 2 |
FAST GREEN FCF | 143 |
GMP | Notes 1
& 2 |
GRAPE SKIN EXTRACT | 163ii |
GMP | Notes 1
& 2 |
INDIGOTINE | 132 |
GMP | Notes 1
& 2 |
IRON OXIDES | 172i-iii |
GMP | Notes 1
& 2 |
PONCEAU 4R | 124 |
GMP | Notes 1
& 2 |
QUINOLINE YELLOW | 104 |
GMP | Notes 1
& 2 |
RIBOFLAVINES | 101i,ii |
GMP | Notes 1
& 2 |
SUNSET YELLOW FCF | 110 |
GMP | Notes 1
& 2 |
TARTRAZINE | 102 |
GMP | Notes 1
& 2 |
Food Category No. 10.2 |
Egg products | ||
| |
| |
Function: Colour |
| |
|
Additive |
INS | Max
Level | Notes |
CAROTENOIDS |
160ai | GMP |
|
|
| |
|
Function:
Emulsifier | |
| |
Additive |
INS | Max
Level | Notes |
POLYGLYCEROL ESTERS
OF FATTY ACIDS | 475 |
1000 mg/kg | |
Food
Category No. 10.2.1 | Liquid
egg products | ||
| |
| |
Function: Emulsifier |
| |
|
Additive |
INS | Max
Level | Notes |
PHOSPHATES |
339i-iii; |
10000 mg/kg | Note
30 |
Food Category No. 10.2.2 |
Frozen egg products | ||
| |
| |
Function: Colour Retention Agent |
| |
|
Additive |
INS | Max
Level | Notes |
PHOSPHATES |
339i; 340i | 5000
mg/kg | |
|
| |
|
Function:
Emulsifier | |
| |
Additive |
INS | Max
Level | Notes |
PHOSPHATES |
339i,ii; | GMP |
|
PHOSPHATES |
451i | 500 mg/kg |
|
Food Category No. 10.2.3 |
Dried and/or heat coagulated egg products | ||
|
| |
|
Function:
Emulsifier | |
| |
Additive |
INS | Max
Level | Notes |
DIACETYLTARTARIC AND
FATTY ACID |
472e | GMP |
|
PHOSPHATES |
339i; 340i; 451i | GMP |
|
Food Category No. 10.4 |
Egg-based desserts (e.g., custard) | ||
|
| |
|
Function:
Colour | |
| |
Additive |
INS | Max
Level | Notes |
ALLURA RED AC |
129 | 150 mg/kg |
|
AMARANTH |
123 | 100 mg/kg |
|
ANNATO
EXTRACTS | 160b |
10 mg/kg | |
AZORUBINE |
122 | 50 mg/kg |
|
BRILLIANT
BLACK PN | 151 |
150 mg/kg | |
BRILLIANT BLUE FCF |
133 | 150 mg/kg |
|
BROWN
HT | 155 |
50 mg/kg | |
CANTHAXANTHIN |
161g | GMP |
|
CARAMEL
COLOUR, CLASS III | 150c |
GMP | |
CARAMEL COLOUR, CLASS
IV | 150d |
GMP | |
CARMINES |
120 | 150 mg/kg |
|
CAROTENOIDS |
160ai | GMP |
|
CAROTENOIDS |
160e,f | 150 mg/kg |
|
CHLOROPHYLLS,
COPPER COMPLEXES | 141i,ii |
GMP | |
CURCUMIN |
100i | 150 mg/kg |
|
ERYTHROSINE |
127 | 100 mg/kg |
|
GRAPE
SKIN EXTRACT | 163ii |
GMP | |
INDIGOTINE |
132 | 150 mg/kg |
|
IRON
OXIDES | 172i-iii |
GMP | |
PONCEAU 4R |
124 | 100 mg/kg |
|
QUINOLINE
YELLOW | 104 |
150 mg/kg | |
RIBOFLAVINES |
101i,ii | GMP |
|
SUNSET
YELLOW FCF | 110 |
50 mg/kg | |
TARTRAZINE |
102 | 150 mg/kg |
|
|
| |
|
Function:
Emulsifier | |
| |
Additive |
INS | Max
Level | Notes |
DIACETYLTARTARIC AND
FATTY ACID |
472e | GMP |
|
PHOSPHATES |
339i-iii; |
3000 mg/kg | Note
30 |
POLYGLYCEROL
ESTERS OF FATTY ACIDS | 475 |
2000 mg/kg | |
POLYSORBATES |
432-436 | 3000
mg/kg | |
PROPYLENE GLYCOL ALGINATE |
405 | 5000 mg/kg |
Note 34 |
PROPYLENE GLYCOL ESTERS OF |
477 | 5000 mg/kg |
|
SORBITAN
ESTERS OF FATTY ACIDS | 491-495 |
5000 mg/kg | |
STEAROYL-2-LACTYLATES |
481i, 482i | 5000
mg/kg | |
STEARYL TARTRATE |
483 | 5000 mg/kg |
|
SUCROGLYCERIDES |
474 | 5000 mg/kg |
|
SUCROSE
ESTERS OF FATTY ACIDS | 473 |
5000 mg/kg | |
Food
Category No. 11.1 | White
& semi-white sugar, fructose, | ||
|
| |
|
Function:
Colour | |
| |
Additive |
INS | Max
Level | Notes |
TARTRAZINE |
102 | 66 mg/kg |
|
Food Category No. 11.2 |
White & semi-white sugar, fructose, glucose, | ||
|
| |
|
Function:
Colour | |
| |
Additive |
INS | Max
Level | Notes |
BRILLIANT BLUE FCF |
133 | 100 mg/kg |
|
CARAMEL
COLOUR, CLASS III | 150c |
GMP | |
CARAMEL COLOUR, CLASS
IV | 150d |
GMP | |
CAROTENOIDS |
160e,f | 35 mg/kg |
Note 9 |
CHLOROPHYLLS, COPPER COMPLEXES |
141ii | 64 mg/kg |
|
FAST
GREEN FCF | 143 |
100 mg/kg | |
|
| |
|
Function:
Emulsifier | |
| |
Additive |
INS | Max
Level | Notes |
DIACETYLTARTARIC AND
FATTY ACID |
472e | GMP |
|
PHOSPHATES |
339i-iii |
10000 mg/kg | Note
30 |
Food Category No. 11.4 |
Table top sweeteners, including those | ||
|
| |
|
Function:
Bulking Agent | |
| |
Additive |
INS | Max
Level | Notes |
GLUCONATES |
578 | 100 mg/kg |
|
|
| |
|
Function:
Emulsifier | |
| |
Additive |
INS | Max
Level | Notes |
POLYVINYLPYRROLIDONE |
1201 | GMP |
|
Food Category No. 12.1 |
Salt | ||
| |
| |
Function: Emulsifier |
| |
|
Additive |
INS | Max
Level | Notes |
POLYSORBATES |
433 | 10000 mg/kg |
|
Food Category No. 12.2 |
Herbs, spices, seasonings (including salt | ||
| |
| |
Function: Colour |
| |
|
Additive |
INS | Max
Level | Notes |
ALLURA RED AC |
129 | 500 mg/kg |
|
ANNATO
EXTRACTS | 160b |
20 mg/kg | Note
5 |
AZORUBINE |
122 | 500 mg/kg |
|
BRILLIANT
BLACK PN | 151 |
500 mg/kg | |
BRILLIANT BLUE FCF |
133 | 500 mg/kg |
|
BROWN
HT | 155 |
500 mg/kg | |
CARAMEL COLOUR, CLASS
III | 150c |
GMP | |
CARAMEL COLOUR, CLASS
IV | 150d |
GMP | |
CAROTENOIDS |
160ai | GMP |
|
CAROTENOIDS |
160e,f | 500 mg/kg |
|
CHLOROPHYLLS,
COPPER COMPLEXES | 141i,ii |
GMP | |
CURCUMIN |
100i | 500 mg/kg |
|
INDIGOTINE |
132 | 500 mg/kg |
|
IRON
OXIDES | 172i-iii |
GMP | |
PONCEAU 4R |
124 | 500 mg/kg |
|
QUINOLINE
YELLOW | 104 |
500 mg/kg | |
RIBOFLAVINES |
101i,ii | GMP |
|
SUNSET
YELLOW FCF | 110 |
500 mg/kg | |
TARTRAZINE |
102 | 500 mg/kg |
|
|
| |
|
Function:
Colour Retention Agent | |
| |
Additive |
INS | Max
Level | Notes |
EDTAs |
385 | 60 mg/kg |
|
|
| |
|
Function:
Emulsifier | |
| |
Additive |
INS | Max
Level | Notes |
DIACETYLTARTARIC AND
FATTY ACID |
472e | GMP |
|
PHOSPHATES |
341iii | GMP |
|
POLYSORBATES |
433 | 2000 mg/kg |
Note 33 |
POLYSORBATES | 434, 435, 436 |
4600 mg/kg | |
PROPYLENE GLYCOL |
1520 | 970000
mg/kg | |
PROPYLENE GLYCOL ALGINATE |
405 | 6000 mg/kg |
|
Food Category No. 12.3 |
Vinegars | ||
| |
| |
Function: Colour |
| |
|
Additive |
INS | Max
Level | Notes |
CARAMEL COLOUR, CLASS
III | 150c |
1000 mg/kg | |
CARAMEL COLOUR, CLASS
IV | 150d |
GMP | |
|
| |
|
Function:
Emulsifier | |
| |
Additive |
INS | Max
Level | Notes |
DIACETYLTARTARIC AND
FATTY ACID |
472e | GMP |
|
Food Category No. 12.4 |
Mustards | ||
| |
| |
Function: Colour |
| |
|
Additive |
INS | Max
Level | Notes |
ALLURA RED AC |
129 | 300 mg/kg |
|
AZORUBINE |
122 | 300 mg/kg |
|
BRILLIANT
BLACK PN | 151 |
300 mg/kg | |
BRILLIANT BLUE FCF |
133 | 300 mg/kg |
|
BROWN
HT | 155 |
300 mg/kg | |
CARAMEL COLOUR, CLASS
III | 150c |
GMP | |
CARAMEL COLOUR, CLASS
IV | 150d |
GMP | |
CARMINES |
120 | 300 mg/kg |
|
CAROTENOIDS |
160ai | GMP |
|
CAROTENOIDS |
160e,f | 300 mg/kg |
|
CHLOROPHYLLS,
COPPER COMPLEXES | 141i,ii |
GMP | |
CURCUMIN |
100i | 300 mg/kg |
|
GRAPE
SKIN EXTRACT | 163ii |
GMP | |
INDIGOTINE |
132 | 300 mg/kg |
|
IRON
OXIDES | 172i-iii |
GMP | |
PONCEAU 4R |
124 | 300 mg/kg |
|
QUINOLINE
YELLOW | 104 |
300 mg/kg | |
RIBOFLAVINES |
101i,ii | GMP |
|
SUNSET
YELLOW FCF | 110 |
300 mg/kg | |
TARTRAZINE |
102 | 300 mg/kg |
|
Food Category No. 12.5 |
Soups and broths | ||
| |
| |
Function: Colour |
| |
|
Additive |
INS | Max
Level | Notes |
ALLURA RED AC |
129 | 300 mg/kg |
|
AZORUBINE |
122 | 300 mg/kg |
|
BRILLIANT
BLACK PN | 151 |
300 mg/kg | |
BRILLIANT BLUE FCF |
133 | 300 mg/kg |
|
BROWN
HT | 155 |
300 mg/kg | |
CARAMEL COLOUR, CLASS
III | 150c |
GMP | |
CARMINES |
120 | 50 mg/kg |
|
CAROTENOIDS |
160e,f | 300 mg/kg |
|
CURCUMIN |
100i | 300 mg/kg |
|
GRAPE
SKIN EXTRACT | 163ii |
GMP | |
INDIGOTINE |
132 | 300 mg/kg |
|
IRON
OXIDES | 172i-iii |
GMP | |
PONCEAU 4R |
124 | 300 mg/kg |
|
QUINOLINE
YELLOW | 104 |
300 mg/kg | |
SUNSET YELLOW FCF |
110 | 300 mg/kg |
|
TARTRAZINE |
102 | 300 mg/kg |
|
|
| |
|
Function:
Emulsifier | |
| |
Additive |
INS | Max
Level | Notes |
DIACETYLTARTARIC AND
FATTY ACID |
472e | GMP |
|
PHOSPHATES |
338; |
3000 mg/kg | Note
30 |
POLYSORBATES |
432-436 | 1000
mg/kg | |
PROPYLENE GLYCOL ALGINATE |
405 | GMP |
|
SUCROGLYCERIDES |
474 | 2000 mg/kg |
|
SUCROSE
ESTERS OF FATTY ACIDS | 473 |
2000 mg/kg | |
Food
Category No. 12.5.1 | Ready-to-eat
soups and broths, | ||
|
| |
|
Function:
Colour | |
| |
Additive |
INS | Max
Level | Notes |
ANNATO EXTRACTS |
160b | 150 mg/kg |
|
CANTHAXANTHIN |
161g | 30 mg/kg |
|
CARAMEL
COLOUR, CLASS IV | 150d |
3000 mg/kg | |
CAROTENOIDS |
160ai | 200 mg/kg |
|
CHLOROPHYLLS,
COPPER COMPLEXES | 141i,ii |
400 mg/kg | |
RIBOFLAVINES |
101i | 200 mg/kg |
|
RIBOFLAVINES |
101ii | GMP |
|
Food Category No. 12.5.2 |
Mixes for soups and broths | ||
|
| |
|
Function:
Colour | |
| |
Additive |
INS | Max
Level | Notes |
ANNATO EXTRACTS |
160b | 30 mg/kg |
Note 3 |
CANTHAXANTHIN | 161g |
100 mg/kg | |
CARAMEL COLOUR, CLASS
IV | 150d |
GMP | |
CAROTENOIDS |
160ai | 30 mg/kg |
Note 3 |
CHLOROPHYLLS, COPPER COMPLEXES |
141i,ii | 30 mg/kg |
Note 3 |
RIBOFLAVINES | 101i,ii |
30 mg/kg | Note
3 |
|
| |
|
Function:
Emulsifier | |
| |
Additive |
INS | Max
Level | Notes |
SORBITAN ESTERS OF
FATTY ACIDS | 491 |
250 mg/kg | Note
3 |
Food Category No. 12.6 |
Sauces and like products | ||
|
| |
|
Function:
Bulking Agent | |
| |
Additive |
INS | Max
Level | Notes |
CARNAUBA WAX |
903 | GMP |
|
|
| |
|
Function:
Colour | |
| |
Additive |
INS | Max
Level | Notes |
ALLURA RED AC |
129 | 500 mg/kg |
|
AZORUBINE |
122 | 500 mg/kg |
|
BRILLIANT
BLACK PN | 151 |
500 mg/kg | |
BRILLIANT BLUE FCF |
133 | 500 mg/kg |
|
BROWN
HT | 155 |
500 mg/kg | |
CANTHAXANTHIN |
161g | 20 mg/kg |
|
CARAMEL
COLOUR, CLASS III | 150c |
1500 mg/kg | |
CARAMEL COLOUR, CLASS
IV | 150d |
1500 mg/kg | |
CARMINES |
120 | 500 mg/kg |
|
CAROTENOIDS |
160e,f | 500 mg/kg |
|
CHLOROPHYLLS,
COPPER COMPLEXES | 141i,ii |
GMP | |
CURCUMIN |
100i | 500 mg/kg |
|
GRAPE
SKIN EXTRACT | 163ii |
GMP | |
INDIGOTINE |
132 | 500 mg/kg |
|
IRON
OXIDES | 172i-iii |
GMP | |
PONCEAU 4R |
124 | 500 mg/kg |
|
QUINOLINE
YELLOW | 104 |
500 mg/kg | |
RIBOFLAVINES |
101i,ii | GMP |
|
SUNSET
YELLOW FCF | 110 |
500 mg/kg | |
TARTRAZINE |
102 | 500 mg/kg |
|
|
| |
|
Function:
Emulsifier | |
| |
Additive |
INS | Max
Level | Notes |
DIACETYLTARTARIC AND
FATTY ACID |
472e | GMP |
|
PHOSPHATES |
338 | 5000 mg/kg |
Note 30 |
PHOSPHATES | 339i-iii; |
10000 mg/kg | |
POLYGLYCEROL ESTERS
OF |
476 | 4000 mg/kg |
|
STEAROYL-2-LACTYLATES |
481i | 2500 mg/kg |
|
SUCROGLYCERIDES |
474 | 10000 mg/kg |
|
SUCROSE
ESTERS OF FATTY ACIDS | 473 |
10000 mg/kg | |
Food
Category No. 12.6.1 | Emulsified
sauces (e.g., mayonnaise, | ||
|
| |
|
Function:
Colour | |
| |
Additive |
INS | Max
Level | Notes |
ANNATO EXTRACTS |
160b | 20 mg/kg |
Note 5 |
CAROTENOIDS | 160ai |
100 mg/kg | |
|
| |
|
Function:
Colour Retention Agent | |
| |
Additive |
INS | Max
Level | Notes |
EDTAs |
385, 386 | GMP |
|
|
| |
|
Function:
Emulsifier | |
| |
Additive |
INS | Max
Level | Notes |
DIOCTYL SODIUM SULFOSUCCINATE |
480 | 5000 mg/kg |
Note 16 |
POLYSORBATES | 432-436 |
5000 mg/kg | |
PROPYLENE GLYCOL ALGINATE |
405 | 10000 mg/kg |
|
SORBITAN
ESTERS OF FATTY ACIDS | 491-495 |
5000 mg/kg | |
Food
Category No. 12.6.2 | Non-emulsified
sauces (e.g., ketchup, | ||
|
| |
|
Function:
Colour | |
| |
Additive |
INS | Max
Level | Notes |
AMARANTH |
123 | 300 mg/kg |
|
ANNATO
EXTRACTS | 160b |
400 mg/kg | |
CAROTENOIDS |
160ai | GMP |
|
ERYTHROSINE |
127 | 300 mg/kg |
|
FAST
GREEN FCF | 143 |
100 mg/kg | |
|
| |
|
Function:
Emulsifier | |
| |
Additive |
INS | Max
Level | Notes |
POLYSORBATES |
433 | 50 mg/kg |
|
POLYSORBATES |
434, 435, 436 | 4600
mg/kg | |
PROPYLENE GLYCOL ALGINATE |
405 | 8000 mg/kg |
|
Food Category No. 12.6.3 |
Mixes for sauces and gravies | ||
|
| |
|
Function:
Colour | |
| |
Additive |
INS | Max
Level | Notes |
ANNATO EXTRACTS |
160b | 20 mg/kg |
Note 5 |
CAROTENOIDS | 160ai |
GMP | |
|
| |
|
Function:
Emulsifier | |
| |
Additive |
INS | Max
Level | Notes |
POLYSORBATES |
432-436 | 5000
mg/kg | |
PROPYLENE GLYCOL ALGINATE |
405 | 8000 mg/kg |
|
SORBITAN
ESTERS OF FATTY ACIDS | 491-495 |
5000 mg/kg | |
Food
Category No. 12.7 | Salads
(e.g., macaroni salad, potato salad) | ||
|
| |
|
Function:
Colour | |
| |
Additive |
INS | Max
Level | Notes |
CARAMEL COLOUR, CLASS
III | 150c |
GMP | |
CARAMEL COLOUR, CLASS
IV | 150d |
GMP | |
CAROTENOIDS |
160ai | GMP |
|
CHLOROPHYLLS,
COPPER COMPLEXES | 141i,ii |
GMP | |
GRAPE SKIN EXTRACT |
163ii | GMP |
|
IRON
OXIDES | 172i-iii |
GMP | |
RIBOFLAVINES |
101i,ii | GMP |
|
|
| |
|
Function:
Emulsifier | |
| |
Additive |
INS | Max
Level | Notes |
DIACETYLTARTARIC AND
FATTY ACID |
472e | GMP |
|
POLYGLYCEROL
ESTERS OF |
476 | 4000 mg/kg |
|
POLYSORBATES |
435 | 2000 mg/kg |
|
Food Category No. 12.8 |
Yeast | ||
| |
| |
Function: Emulsifier |
| |
|
Additive |
INS | Max
Level | Notes |
SORBITAN ESTERS OF
FATTY ACIDS | 491 |
15000 mg/kg | Note
37 |
SORBITAN
ESTERS OF FATTY ACIDS | 492-495 |
GMP | |
Food
Category No. 12.9 | Protein
products | ||
| |
| |
Function: Colour |
| |
|
Additive |
INS | Max
Level | Notes |
ALLURA RED AC |
129 | 100 mg/kg |
|
ANNATO
EXTRACTS | 160b |
GMP | |
AZORUBINE |
122 | 100 mg/kg |
|
BRILLIANT
BLACK PN | 151 |
100 mg/kg | |
BRILLIANT BLUE FCF |
133 | 100 mg/kg |
|
BROWN
HT | 155 |
100 mg/kg | |
CARAMEL COLOUR, CLASS
III | 150c |
GMP | |
CARAMEL COLOUR, CLASS
IV | 150d |
GMP | |
CARMINES |
120 | 100 mg/kg |
|
CAROTENOIDS |
160ai | GMP |
|
CAROTENOIDS |
160e,f | 100 mg/kg |
|
CHLOROPHYLLS,
COPPER COMPLEXES | 141i,ii |
GMP | |
CURCUMIN |
100i | 100 mg/kg |
|
ERYTHROSINE |
127 | 100 mg/kg |
|
GRAPE
SKIN EXTRACT | 163ii |
GMP | |
INDIGOTINE |
132 | 100 mg/kg |
|
IRON
OXIDES | 172i-iii |
GMP | |
PONCEAU 4R |
124 | 100 mg/kg |
|
QUINOLINE
YELLOW | 104 |
100 mg/kg | |
RIBOFLAVINES |
101i,ii | GMP |
|
SUNSET
YELLOW FCF | 110 |
100 mg/kg | |
TARTRAZINE |
102 | 100 mg/kg |
|
|
| |
|
Function:
Emulsifier | |
| |
Additive |
INS | Max
Level | Notes |
DIACETYLTARTARIC AND
FATTY ACID |
472e | GMP |
|
PHOSPHATES |
339i-iii; |
20000 mg/kg | Note
30 |
Food Category No. 13.0 |
Foodstuffs intended for particular | ||
| |
| |
Function: Colour |
| |
|
Additive |
INS | Max
Level | Notes |
CARAMEL COLOUR, CLASS
III | 150c |
GMP | |
CARAMEL COLOUR, CLASS
IV | 150d |
GMP | |
CAROTENOIDS |
160ai | GMP |
|
CHLOROPHYLLS,
COPPER COMPLEXES | 141i,ii |
GMP | |
IRON OXIDES |
172i-iii | GMP |
|
RIBOFLAVINES |
101i,ii | GMP |
|
|
| |
|
Function:
Emulsifier | |
| |
Additive |
INS | Max
Level | Notes |
PHOSPHATES |
339i-iii; |
5000 mg/kg | Note
30 |
Food Category No. 13.1 |
Infant formulae and follow-on formulae | ||
|
| |
|
Function:
Colour | |
| |
Additive |
INS | Max
Level | Notes |
ALLURA RED AC |
129 | 50 mg/kg |
|
AZORUBINE |
122 | 50 mg/kg |
|
BRILLIANT
BLACK PN | 151 |
50 mg/kg | |
BRILLIANT BLUE FCF |
133 | 50 mg/kg |
|
BROWN
HT | 155 |
50 mg/kg | |
CAROTENOIDS |
160e,f | 50 mg/kg |
|
CURCUMIN |
100i | 50 mg/kg |
|
INDIGOTINE |
132 | 50 mg/kg |
|
PONCEAU
4R | 124 |
50 mg/kg | |
QUINOLINE YELLOW |
104 | 50 mg/kg |
|
SUNSET
YELLOW FCF | 110 |
50 mg/kg | |
TARTRAZINE |
102 | 50 mg/kg |
|
|
| |
|
Function:
Colour Retention Agent | |
| |
Additive |
INS | Max
Level | Notes |
FERROUS GLUCONATE |
579 | GMP |
|
|
| |
|
Function:
Emulsifier | |
| |
Additive |
INS | Max
Level | Notes |
POLYSORBATES |
435 | 360 mg/d |
|
Food Category No. 13.2 |
Foods for young children (weaning foods) | ||
|
| |
|
Function:
Colour | |
| |
Additive |
INS | Max
Level | Notes |
ALLURA RED AC |
129 | 50 mg/kg |
|
AZORUBINE |
122 | 50 mg/kg |
|
BRILLIANT
BLACK PN | 151 |
50 mg/kg | |
BRILLIANT BLUE FCF |
133 | 50 mg/kg |
|
BROWN
HT | 155 |
50 mg/kg | |
CAROTENOIDS |
160e,f | 50 mg/kg |
|
CURCUMIN |
100i | 50 mg/kg |
|
INDIGOTINE |
132 | 50 mg/kg |
|
PONCEAU
4R | 124 |
50 mg/kg | |
QUINOLINE YELLOW |
104 | 50 mg/kg |
|
SUNSET
YELLOW FCF | 110 |
50 mg/kg | |
TARTRAZINE |
102 | 50 mg/kg |
|
|
| |
|
Function:
Colour Retention Agent | |
| |
Additive |
INS | Max
Level | Notes |
FERROUS GLUCONATE |
579 | GMP |
|
|
| |
|
Function:
Emulsifier | |
| |
Additive |
INS | Max
Level | Notes |
POLYSORBATES |
435 | 360 mg/d |
|
Food Category No. 13.3 |
Dietetic foods intended for special | ||
|
| |
|
Function:
Colour | |
| |
Additive |
INS | Max
Level | Notes |
ALLURA RED AC |
129 | 50 mg/kg |
|
AZORUBINE |
122 | 50 mg/kg |
|
BRILLIANT
BLACK PN | 151 |
50 mg/kg | |
BRILLIANT BLUE FCF |
133 | 50 mg/kg |
|
BROWN
HT | 155 |
50 mg/kg | |
CARMINES |
120 | 50 mg/kg |
|
CAROTENOIDS |
160e,f | 50 mg/kg |
|
CURCUMIN |
100i | 50 mg/kg |
|
GRAPE
SKIN EXTRACT | 163ii |
GMP | |
INDIGOTINE |
132 | 50 mg/kg |
|
PONCEAU
4R | 124 |
50 mg/kg | |
QUINOLINE YELLOW |
104 | 50 mg/kg |
|
SUNSET
YELLOW FCF | 110 |
50 mg/kg | |
TARTRAZINE |
102 | 50 mg/kg |
|
|
| |
|
Function:
Colour Retention Agent | |
| |
Additive |
INS | Max
Level | Notes |
FERROUS GLUCONATE |
579 | GMP |
|
|
| |
|
Function:
Emulsifier | |
| |
Additive |
INS | Max
Level | Notes |
DIACETYLTARTARIC AND
FATTY ACID |
472e | GMP |
|
POLYGLYCEROL
ESTERS OF FATTY ACIDS | 475 |
5000 mg/kg | |
POLYSORBATES |
432-436 | 1000
mg/kg | |
POLYVINYLPYRROLIDONE |
1201 | GMP |
|
PROPYLENE
GLYCOL ALGINATE | 405 |
1200 mg/kg | |
PROPYLENE GLYCOL ESTERS
OF FATTY ACIDS | 477 |
1000 mg/kg | |
SORBITAN ESTERS OF
FATTY ACIDS | 491-495 |
5000 mg/kg | |
STEAROYL-2-LACTYLATES |
481i, 482i | 2000
mg/kg | |
SUCROGLYCERIDES |
474 | 5000 mg/kg |
|
SUCROSE
ESTERS OF FATTY ACIDS | 473 |
5000 mg/kg | |
Food
Category No. 13.4 | Dietetic
formulae for slimming purposes | ||
|
| |
|
Function:
Colour | |
| |
Additive |
INS | Max
Level | Notes |
ALLURA RED AC |
129 | 50 mg/kg |
|
AZORUBINE |
122 | 50 mg/kg |
|
BRILLIANT
BLACK PN | 151 |
50 mg/kg | |
BRILLIANT BLUE FCF |
133 | 50 mg/kg |
|
BROWN
HT | 155 |
50 mg/kg | |
CARMINES |
120 | 50 mg/kg |
|
CAROTENOIDS |
160e,f | 50 mg/kg |
|
CURCUMIN |
100i | 50 mg/kg |
|
GRAPE
SKIN EXTRACT | 163ii |
GMP | |
INDIGOTINE |
132 | 50 mg/kg |
|
PONCEAU
4R | 124 |
50 mg/kg | |
QUINOLINE YELLOW |
104 | 50 mg/kg |
|
SUNSET
YELLOW FCF | 110 |
50 mg/kg | |
TARTRAZINE |
102 | 50 mg/kg |
|
|
| |
|
Function:
Emulsifier | |
| |
Additive |
INS | Max
Level | Notes |
DIACETYLTARTARIC AND
FATTY ACID |
472e | GMP |
|
POLYGLYCEROL
ESTERS OF | 475 |
5000 mg/kg | |
POLYSORBATES |
432-436 | 1000
mg/kg | |
PROPYLENE GLYCOL ALGINATE |
405 | 1200 mg/kg |
|
PROPYLENE
GLYCOL ESTERS OF |
477 | 1000 mg/kg |
|
SORBITAN
ESTERS OF FATTY ACIDS | 491-495 |
5000 mg/kg | |
STEAROYL-2-LACTYLATES |
481i, 482i | 2000
mg/kg | |
SUCROGLYCERIDES |
474 | 5000 mg/kg |
|
SUCROSE
ESTERS OF FATTY ACIDS | 473 |
5000 mg/kg | |
Food
Category No. 13.5 | Dietetic
foods other than 13.1-13.4 | ||
| |
| |
Function: Colour |
| |
|
Additive |
INS | Max
Level | Notes |
ALLURA RED AC |
129 | 300 mg/kg |
|
AZORUBINE |
122 | 300 mg/kg |
|
BRILLIANT
BLACK PN | 151 |
300 mg/kg | |
BRILLIANT BLUE FCF |
133 | 300 mg/kg |
|
BROWN
HT | 155 |
300 mg/kg | |
CAROTENOIDS |
160e,f | 300 mg/kg |
|
CURCUMIN |
100i | 300 mg/kg |
|
GRAPE
SKIN EXTRACT | 163ii |
GMP | |
INDIGOTINE |
132 | 300 mg/kg |
|
PONCEAU
4R | 124 |
300 mg/kg | |
QUINOLINE YELLOW |
104 | 300 mg/kg |
|
SUNSET
YELLOW FCF | 110 |
300 mg/kg | |
TARTRAZINE |
102 | 300 mg/kg |
|
|
| |
|
Function:
Emulsifier | |
| |
Additive |
INS | Max
Level | Notes |
DIACETYLTARTARIC AND
FATTY ACID |
472e | GMP |
|
POLYSORBATES |
435 | 360 mg/d |
|
POLYVINYLPYRROLIDONE |
1201 | GMP |
|
Food Category No. 13.6 |
Food supplements | ||
| |
| |
Function: Bulking Agent |
| |
|
Additive |
INS | Max
Level | Notes |
SACCHARIN |
954 | GMP |
|
|
| |
|
Function:
Colour | |
| |
Additive |
INS | Max
Level | Notes |
ALLURA RED AC |
129 | 300 mg/kg |
|
AZORUBINE |
122 | 300 mg/kg |
|
BRILLIANT
BLACK PN | 151 |
300 mg/kg | |
BRILLIANT BLUE FCF |
133 | 300 mg/kg |
|
BROWN
HT | 155 |
300 mg/kg | |
CARMINES |
120 | 300 mg/kg |
|
CAROTENOIDS |
160e,f | 300 mg/kg |
|
CURCUMIN |
100i | 300 mg/kg |
|
GRAPE
SKIN EXTRACT | 163ii |
GMP | |
INDIGOTINE |
132 | 300 mg/kg |
|
PONCEAU
4R | 124 |
300 mg/kg | |
QUINOLINE YELLOW |
104 | 300 mg/kg |
|
SUNSET
YELLOW FCF | 110 |
300 mg/kg | |
TARTRAZINE |
102 | 300 mg/kg |
|
|
| |
|
Function:
Emulsifier | |
| |
Additive |
INS | Max
Level | Notes |
DIACETYLTARTARIC AND
FATTY ACID |
472e | GMP |
|
PHOSPHATES |
343iii | GMP |
|
POLYETHYLENE
GLYCOL | 1521 |
GMP | |
POLYGLYCEROL ESTERS
OF | 475 |
GMP | |
POLYSORBATES |
433 | 475mg/dose |
|
POLYSORBATES |
435 | 360 mg/d |
|
POLYVINYLPYRROLIDONE |
1201 | GMP |
|
SUCROSE
ESTERS OF FATTY ACIDS | 473 |
GMP | |
Food
Category No. 14.1 | Non-alcoholic
(soft) beverages | ||
| |
| |
Function: Emulsifier |
| |
|
Additive |
INS | Max
Level | Notes |
POLYGLYCEROL ESTERS
OF FATTY ACIDS | 475 |
500 mg/kg | |
Food
Category No. 14.1.1.2 | Table
waters and soda waters | ||
| |
| |
Function: Emulsifier |
| |
|
Additive |
INS | Max
Level | Notes |
PHOSPHATES |
339i-iii |
500 mg/kg | Note
30 |
Food Category No. 14.1.2.1 |
Canned or bottled (pasteurized) fruit juice | ||
|
| |
|
Function:
Bulking Agent | |
| |
Additive |
INS | Max
Level | Notes |
CARNAUBA WAX |
903 | GMP |
|
|
| |
|
Function:
Colour | |
| |
Additive |
INS | Max
Level | Notes |
ANNATO EXTRACTS |
160b | GMP |
|
AZORUBINE |
122 | GMP |
|
CANTHAXANTHIN |
161g | 5 mg/kg |
|
CARMINES |
120 | GMP |
|
CAROTENOIDS |
160ai,e,f | GMP |
|
CHLOROPHYLLS,
COPPER COMPLEXES | 141i,ii |
GMP | |
CURCUMIN |
100i | GMP |
|
PONCEAU
4R | 124 |
GMP | |
RIBOFLAVINES |
101i,ii | GMP |
|
SUNSET
YELLOW FCF | 110 |
GMP | |
TARTRAZINE |
102 | GMP |
|
Food Category No. 14.1.2.2 |
Canned or bottled (pasteurized) | ||
|
| |
|
Function:
Emulsifier | |
| |
Additive |
INS | Max
Level | Notes |
DIACETYLTARTARIC AND
FATTY ACID |
472e | GMP |
|
Food Category No. 14.1.2.3 |
Concentrates (liquid or solid) for fruit juice | ||
|
| |
|
Function:
Colour | |
| |
Additive |
INS | Max
Level | Notes |
ALLURA RED AC |
129 | 300 mg/kg |
|
AMARANTH |
123 | 300 mg/kg |
|
BRILLIANT
BLUE FCF | 133 |
100 mg/kg | |
CARAMEL COLOUR, CLASS
III | 150c |
GMP | |
CARAMEL COLOUR, CLASS
IV | 150d |
GMP | |
CAROTENOIDS |
160e,f | 35 mg/kg |
Note 9 |
ERYTHROSINE | 127 |
300 mg/kg | |
FAST GREEN FCF |
143 | 100 mg/kg |
|
INDIGOTINE |
132 | 300 mg/kg |
|
SUNSET
YELLOW FCF | 110 |
300 mg/kg | |
TARTRAZINE |
102 | 300 mg/kg |
|
|
| |
|
Function:
Colour Retention Agent | |
| |
Additive |
INS | Max
Level | Notes |
STANNOUS CHLORIDE |
512 | 8 mg/kg |
Note 3 |
Food Category No. 14.1.2.4 |
Concentrates (liquid or solid) | ||
|
| |
|
Function:
Emulsifier | |
| |
Additive |
INS | Max
Level | Notes |
DIACETYLTARTARIC AND
FATTY ACID |
472e | GMP |
|
Food Category No. 14.1.3 |
Fruit and vegetable nectars | ||
|
| |
|
Function:
Colour | |
| |
Additive |
INS | Max
Level | Notes |
CHLOROPHYLLS, COPPER
COMPLEXES | 141i,ii |
GMP | |
Food
Category No. 14.1.3.1 | Canned
or bottled (pasteurized) fruit nectar | ||
| |
| |
Function: Colour |
| |
|
Additive |
INS | Max
Level | Notes |
ANNATO EXTRACTS |
160b | GMP |
|
CANTHAXANTHIN |
161g | GMP |
|
CARMINES |
120 | GMP |
|
CURCUMIN |
100i | GMP |
|
RIBOFLAVINES |
101i | GMP |
|
Food Category No. 14.1.3.2 |
Canned or bottled (pasteurized) | ||
|
| |
|
Function:
Colour | |
| |
Additive |
INS | Max
Level | Notes |
CARAMEL COLOUR, CLASS
III | 150c |
GMP | |
CARAMEL COLOUR, CLASS
IV | 150d |
GMP | |
CAROTENOIDS |
160ai | GMP |
|
GRAPE
SKIN EXTRACT | 163ii |
GMP | |
IRON OXIDES |
172i-iii | GMP |
|
RIBOFLAVINES |
101i,ii | GMP |
|
Food Category No. 14.1.3.4 |
Concentrates (liquid or solid) | ||
|
| |
|
Function:
Colour | |
| |
Additive |
INS | Max
Level | Notes |
CARAMEL COLOUR, CLASS
III | 150c |
GMP | |
CARAMEL COLOUR, CLASS
IV | 150d |
GMP | |
CAROTENOIDS |
160ai | GMP |
|
GRAPE
SKIN EXTRACT | 163ii |
GMP | |
IRON OXIDES |
172i-iii | GMP |
|
RIBOFLAVINES |
101i,ii | GMP |
|
Food Category No. 14.1.4 |
Water-based flavoured drinks, including | ||
| |
| |
Function: Bulking Agent |
| |
|
Additive |
INS | Max
Level | Notes |
CARNAUBA WAX |
903 | 100 mg/kg |
|
|
| |
|
Function:
Colour | |
| |
Additive |
INS | Max
Level | Notes |
ANNATO EXTRACTS |
160b | 50 mg/kg |
|
AZORUBINE |
122 | 100 mg/kg |
|
BRILLIANT
BLACK PN | 151 |
100 mg/kg | |
BRILLIANT BLUE FCF |
133 | 100 mg/kg |
|
BROWN
HT | 155 |
100 mg/kg | |
CARAMEL COLOUR, CLASS
III | 150c |
GMP | |
CARAMEL COLOUR, CLASS
IV | 150d |
GMP | |
CARMINES |
120 | 1000 mg/kg |
|
CAROTENOIDS |
160ai,e,f | 100
mg/kg | |
CHLOROPHYLLS, COPPER COMPLEXES |
141i,ii | 300
mg/kg | |
CURCUMIN |
100i | 100 mg/kg |
|
FAST
GREEN FCF | 143 |
100 mg/kg | |
GRAPE SKIN EXTRACT |
163ii | GMP |
|
IRON
OXIDES | 172i-iii |
GMP | |
QUINOLINE YELLOW |
104 | 100 mg/kg |
|
RIBOFLAVINES |
101i,ii | 50 mg/kg |
|
|
| |
|
Function:
Colour Retention Agent | |
| |
Additive |
INS | Max
Level | Notes |
EDTAs |
385 | 50 mg/kg |
|
STANNOUS
CHLORIDE | 512 |
80 mg/kg | |
|
| |
|
Function:
Emulsifier | |
| |
Additive |
INS | Max
Level | Notes |
DIACETYLTARTARIC AND
FATTY ACID |
472e | 1000 mg/kg |
|
DIOCTYL
SODIUM SULFOSUCCINATE | 480 |
10 mg/kg | |
GLYCEROL ESTER OF WOOD
ROSIN | 445 |
150 mg/kg | |
PHOSPHATES |
339i-iii |
2000 mg/kg | Note
30 |
PHOSPHATES |
343ii | 500 mg/kg |
|
PHOSPHATES |
452i | 3000 mg/kg |
|
POLYGLYCEROL
ESTERS OF |
476 | 300 mg/kg |
|
POLYOXYETHYLENE
STEARATES | 430, 431 |
500 mg/kg | |
POLYVINYLPYRROLIDONE |
1201 | 500 mg/kg |
|
PROPYLENE
GLYCOL ALGINATE | 405 |
500 mg/kg | |
PROPYLENE GLYCOL ESTERS
OF | 477 |
150 mg/kg | |
SORBITAN ESTERS OF
FATTY ACIDS | 491-495 |
500 mg/kg | |
STEAROYL-2-LACTYLATES |
481i, 482i | 2000
mg/kg | |
STEARYL CITRATE |
484 | 500 mg/kg |
|
SUCROSE
ACETATE ISOBUTYRATE | 444 |
500 mg/kg | |
Food
Category No. 14.1.4.1 | Carbonated
water-based flavoured drinks | ||
| |
| |
Function: Bulking Agent |
| |
|
Additive |
INS | Max
Level | Notes |
GLYCEROL ESTER OF WOOD
ROSIN | 445 |
100 mg/kg | |
|
| |
|
Function:
Colour | |
| |
Additive |
INS | Max
Level | Notes |
ALLURA RED AC |
129 | 300 mg/kg |
|
AMARANTH |
123 | 100 mg/kg |
|
CANTHAXANTHIN |
161g | GMP |
|
ERYTHROSINE |
127 | 100 mg/kg |
|
INDIGOTINE |
132 | 100 mg/kg |
|
PONCEAU
4R | 124 |
100 mg/kg | |
SUNSET YELLOW FCF |
110 | 250 mg/kg |
|
TARTRAZINE |
102 | 300 mg/kg |
|
|
| |
|
Function:
Emulsifier | |
| |
Additive |
INS | Max
Level | Notes |
POLYSORBATES |
432 | 100 mg/kg |
|
POLYSORBATES |
433-436 | 500
mg/kg | |
SUCROGLYCERIDES |
474 | 5000 mg/kg |
|
SUCROSE
ESTERS OF FATTY ACIDS | 473 |
1000 mg/kg | |
Food
Category No. 14.1.4.2 | Non-carbonated
water-based flavoured | ||
|
| |
|
Function:
Bulking Agent | |
| |
Additive |
INS | Max
Level | Notes |
GLYCEROL ESTER OF WOOD
ROSIN | 445 |
100 mg/kg | |
|
| |
|
Function:
Colour | |
| |
Additive |
INS | Max
Level | Notes |
ALLURA RED AC |
129 | 300 mg/kg |
|
AMARANTH |
123 | 100 mg/kg |
|
CANTHAXANTHIN |
161g | GMP |
|
ERYTHROSINE |
127 | 100 mg/kg |
|
INDIGOTINE |
132 | 100 mg/kg |
|
PONCEAU
4R | 124 |
100 mg/kg | |
SUNSET YELLOW FCF |
110 | 250 mg/kg |
|
TARTRAZINE |
102 | 300 mg/kg |
|
|
| |
|
Function:
Emulsifier | |
| |
Additive |
INS | Max
Level | Notes |
PHOSPHATES |
450ii,iv,vi-viii; |
500 mg/kg | Note
30 |
POLYSORBATES |
432 | 100 mg/kg |
|
POLYSORBATES |
433-436 | 500
mg/kg | |
SUCROGLYCERIDES |
474 | 5000 mg/kg |
|
SUCROSE
ESTERS OF FATTY ACIDS | 473 |
5000 mg/kg | |
Food
Category No. 14.1.4.3 | Concentrates
(liquid or solid) for | ||
|
| |
|
Function:
Colour | |
| |
Additive |
INS | Max
Level | Notes |
ALLURA RED AC |
129 | 1572 mg/kg |
|
AMARANTH |
123 | 100 mg/kg |
Note 3 |
CANTHAXANTHIN | 161g |
100 mg/kg | |
ERYTHROSINE |
127 | 100 mg/kg |
Note 3 |
INDIGOTINE | 132 |
100 mg/kg | Note
3 |
PONCEAU
4R | 124 |
100 mg/kg | Note
3 |
SUNSET
YELLOW FCF | 110 |
100 mg/kg | Note
3 |
SUNSET
YELLOW FCF | 110 |
391 mg/kg | |
TARTRAZINE |
102 | 195 mg/kg |
|
|
| |
|
Function:
Emulsifier | |
| |
Additive |
INS | Max
Level | Notes |
POLYSORBATES |
432 | 100 mg/kg |
Note 3 |
POLYSORBATES | 433, 434, 436 |
500 mg/kg | Note
3 |
POLYSORBATES |
435 | 45000 mg/kg |
|
SUCROGLYCERIDES |
474 | 200 mg/kg |
|
SUCROSE
ESTERS OF FATTY ACIDS | 473 |
10000 mg/kg | |
Food
Category No. 14.1.5 | Coffee,
coffee substitutes, tea, herbal | ||
| |
| |
Function: Emulsifier |
| |
|
Additive |
INS | Max
Level | Notes |
DIACETYLTARTARIC AND
FATTY ACID |
472e | GMP |
|
PHOSPHATES |
339i-iii |
2000 mg/kg | Note
30 |
SORBITAN
ESTERS OF FATTY ACIDS | 491-495 |
500 mg/kg | |
STEAROYL-2-LACTYLATES |
481i, 482i | 2000
mg/kg | Note 4 |
SUCROGLYCERIDES |
474 | 1000 mg/kg |
|
SUCROSE
ESTERS OF FATTY ACIDS | 473 |
1000 mg/kg | |
Food
Category No. 14.2 | Alcoholic
beverages, including | ||
|
| |
|
Function:
Emulsifier | |
| |
Additive |
INS | Max
Level | Notes |
PROPYLENE GLYCOL |
1520 | 50000 mg/kg |
|
SUCROGLYCERIDES |
474 | 5000 mg/kg |
|
SUCROSE
ESTERS OF FATTY ACIDS | 473 |
5000 mg/kg | |
Food
Category No. 14.2.1 | Beer
and malt beverages | ||
| |
| |
Function: Colour |
| |
|
Additive |
INS | Max
Level | Notes |
ALLURA RED AC |
129 | GMP |
|
BRILLIANT
BLUE FCF | 133 |
GMP | |
CARAMEL COLOUR, CLASS
III | 150c |
GMP | |
CARAMEL COLOUR, CLASS
IV | 150d |
GMP | |
GRAPE SKIN EXTRACT |
163ii | GMP |
|
TARTRAZINE |
102 | GMP |
|
|
| |
|
Function:
Emulsifier | |
| |
Additive |
INS | Max
Level | Notes |
PHOSPHATES |
339i-iii |
1000 mg/kg | Note
30 |
POLYGLYCEROL
ESTERS OF | 475 |
500 mg/kg | |
PROPYLENE GLYCOL ALGINATE |
405 | 100 mg/kg |
|
Food Category No. 14.2.2 |
Cider and perry | ||
| |
| |
Function: Colour |
| |
|
Additive |
INS | Max
Level | Notes |
ALLURA RED AC |
129 | 200 mg/kg |
|
AZORUBINE |
122 | 200 mg/kg |
|
BRILLIANT
BLACK PN | 151 |
200 mg/kg | |
BRILLIANT BLUE FCF |
133 | 200 mg/kg |
|
BROWN
HT | 155 |
200 mg/kg | |
CARAMEL COLOUR, CLASS
III | 150c |
GMP | |
CARAMEL COLOUR, CLASS
IV | 150d |
GMP | |
CARMINES |
120 | 200 mg/kg |
|
CAROTENOIDS |
160ai | GMP |
|
CAROTENOIDS |
160e,f | 200 mg/kg |
|
CHLOROPHYLLS,
COPPER COMPLEXES | 141i,ii |
GMP | |
CURCUMIN |
100i | 200 mg/kg |
|
GRAPE
SKIN EXTRACT | 163ii |
GMP | |
INDIGOTINE |
132 | 200 mg/kg |
|
IRON
OXIDES | 172i-iii |
GMP | |
PONCEAU 4R |
124 | 200 mg/kg |
|
QUINOLINE
YELLOW | 104 |
200 mg/kg | |
RIBOFLAVINES |
101i,ii | GMP |
|
SUNSET
YELLOW FCF | 110 |
200 mg/kg | |
TARTRAZINE |
102 | 200 mg/kg |
|
|
| |
|
Function:
Emulsifier | |
| |
Additive |
INS | Max
Level | Notes |
DIACETYLTARTARIC AND
FATTY ACID |
472e | GMP |
|
PHOSPHATES |
339i-iii; |
2000 mg/kg | Note
30 |
POLYGLYCEROL
ESTERS OF | 475 |
500 mg/kg | |
Food
Category No. 14.2.3 | Wines | ||
|
| |
|
Function:
Colour | |
| |
Additive |
INS | Max
Level | Notes |
CARAMEL COLOUR, CLASS
III | 150c |
GMP | |
CARAMEL COLOUR, CLASS
IV | 150d |
GMP | |
|
| |
|
Function:
Emulsifier | |
| |
Additive |
INS | Max
Level | Notes |
PHOSPHATES |
339i-iii; |
1000 mg/kg | Note
30 |
POLYGLYCEROL
ESTERS OF | 475 |
500 mg/kg | |
POLYOXYETHYLENE STEARATES |
431 | GMP |
|
Food Category No. 14.2.3.1 |
Still wine | ||
| |
| |
Function: Emulsifier |
| |
|
Additive |
INS | Max
Level | Notes |
SORBITAN ESTERS OF
FATTY ACIDS | 491 |
GMP | |
Food
Category No. 14.2.3.2 | Sparkling
and semi-sparkling wines | ||
| |
| |
Function: Colour |
| |
|
Additive |
INS | Max
Level | Notes |
CAROTENOIDS |
160ai | GMP |
|
CHLOROPHYLLS,
COPPER COMPLEXES | 141i,ii |
GMP | |
GRAPE SKIN EXTRACT |
163ii | GMP |
|
IRON
OXIDES | 172i-iii |
GMP | |
RIBOFLAVINES |
101i,ii | GMP |
|
Food Category No. 14.2.3.3 |
Fortified wine and liquor wine | ||
|
| |
|
Function:
Colour | |
| |
Additive |
INS | Max
Level | Notes |
ANNATO EXTRACTS |
160b | GMP |
|
CANTHAXANTHIN |
161g | GMP |
|
CARMINES |
120 | GMP |
|
CHLOROPHYLLS,
COPPER COMPLEXES | 141i,ii |
GMP | |
CURCUMIN |
100i | GMP |
|
RIBOFLAVINES |
101i | GMP |
|
Food Category No. 14.2.3.4 |
Aromatized wine | ||
| |
| |
Function: Colour |
| |
|
Additive |
INS | Max
Level | Notes |
ALLURA RED AC |
129 | 200 mg/kg |
|
AMARANTH |
123 | 100 mg/kg |
|
ANNATO
EXTRACTS | 160b |
GMP | |
AZORUBINE |
122 | 200 mg/kg |
|
BRILLIANT
BLACK PN | 151 |
200 mg/kg | |
BRILLIANT BLUE FCF |
133 | 200 mg/kg |
|
BROWN
HT | 155 |
200 mg/kg | |
CANTHAXANTHIN |
161g | GMP |
|
CARMINES |
120 | 200 mg/kg |
|
CAROTENOIDS |
160ai | GMP |
|
CAROTENOIDS |
160e,f | 200 mg/kg |
|
CHLOROPHYLLS,
COPPER COMPLEXES | 141i,ii |
GMP | |
CURCUMIN |
100i | 200 mg/kg |
|
GRAPE
SKIN EXTRACT | 163ii |
GMP | |
INDIGOTINE |
132 | 200 mg/kg |
|
IRON
OXIDES | 172i-iii |
GMP | |
PONCEAU 4R |
124 | 200 mg/kg |
|
QUINOLINE
YELLOW | 104 |
200 mg/kg | |
RIBOFLAVINES |
101i,ii | 100
mg/kg | |
SUNSET YELLOW FCF |
110 | 200 mg/kg |
|
TARTRAZINE |
102 | 200 mg/kg |
|
|
| |
|
Function:
Emulsifier | |
| |
Additive |
INS | Max
Level | Notes |
DIACETYLTARTARIC AND
FATTY ACID | 472e |
GMP | |
ESTERS OF GLYCEROL |
| |
|
Food Category No. 14.2.4 |
Fruit wine | ||
| |
| |
Function: Colour |
| |
|
Additive |
INS | Max
Level | Notes |
ALLURA RED AC |
129 | 200 mg/kg |
|
AMARANTH |
123 | 30 mg/kg |
|
AZORUBINE |
122 | 200 mg/kg |
|
BRILLIANT
BLACK PN | 151 |
200 mg/kg | |
BRILLIANT BLUE FCF |
133 | 200 mg/kg |
|
BROWN
HT | 155 |
200 mg/kg | |
CARAMEL COLOUR, CLASS
III | 150c |
GMP | |
CARAMEL COLOUR, CLASS
IV | 150d |
GMP | |
CARMINES |
120 | 200 mg/kg |
|
CAROTENOIDS |
160ai | GMP |
|
CAROTENOIDS |
160e,f | 200 mg/kg |
|
CHLOROPHYLLS,
COPPER COMPLEXES | 141i,ii |
GMP | |
CURCUMIN |
100i | 200 mg/kg |
|
GRAPE
SKIN EXTRACT | 163ii |
GMP | |
INDIGOTINE |
132 | 200 mg/kg |
|
IRON
OXIDES | 172i-iii |
GMP | |
PONCEAU 4R |
124 | 200 mg/kg |
|
QUINOLINE
YELLOW | 104 |
200 mg/kg | |
RIBOFLAVINES |
101i,ii | GMP |
|
SUNSET
YELLOW FCF | 110 |
200 mg/kg | |
TARTRAZINE |
102 | 200 mg/kg |
|
|
| |
|
Function:
Emulsifier | |
| |
Additive |
INS | Max
Level | Notes |
DIACETYLTARTARIC AND
FATTY ACID |
472e | GMP |
|
PHOSPHATES |
339i-iii; |
1000 mg/kg | Note
30 |
POLYGLYCEROL
ESTERS OF FATTY ACIDS | 475 |
500 mg/kg | |
Food
Category No. 14.2.5 | Mead | ||
|
| |
|
Function:
Emulsifier | |
| |
Additive |
INS | Max
Level | Notes |
PHOSPHATES |
339i-iii |
1000 mg/kg | Note
30 |
POLYGLYCEROL
ESTERS OF FATTY ACIDS | 475 |
500 mg/kg | |
Food
Category No. 14.2.6 | Spirituous
beverages | ||
| |
| |
Function: Colour |
| |
|
Additive |
INS | Max
Level | Notes |
ANNATO EXTRACTS |
160b | 10 mg/kg |
|
AZORUBINE |
122 | 200 mg/kg |
|
BRILLIANT
BLACK PN | 151 |
200 mg/kg | |
BRILLIANT BLUE FCF |
133 | 200 mg/kg |
|
BROWN
HT | 155 |
200 mg/kg | |
CANTHAXANTHIN |
161g | GMP |
|
CARAMEL
COLOUR, CLASS III | 150c |
GMP | |
CARAMEL COLOUR, CLASS
IV | 150d |
GMP | |
CARMINES |
120 | 200 mg/kg |
|
CAROTENOIDS |
160ai | GMP |
|
CAROTENOIDS |
160e,f | 200 mg/kg |
|
CHLOROPHYLLS,
COPPER COMPLEXES | 141i,ii |
GMP | |
CURCUMIN |
100i | 200 mg/kg |
|
GRAPE
SKIN EXTRACT | 163ii |
GMP | |
IRON OXIDES |
172i-iii | GMP |
|
PONCEAU
4R | 124 |
200 mg/kg | |
QUINOLINE YELLOW |
104 | 200 mg/kg |
|
RIBOFLAVINES |
101i,ii | GMP |
|
|
| |
|
Function:
Colour Retention Agent | |
| |
Additive |
INS | Max
Level | Notes |
EDTAs |
385 | 25 mg/kg |
|
|
| |
|
Function:
Emulsifier | |
| |
Additive |
INS | Max
Level | Notes |
DIACETYLTARTARIC AND
FATTY ACID |
472e | GMP |
|
PHOSPHATES |
339i-iii |
1000 mg/kg | Note
30 |
POLYGLYCEROL
ESTERS OF FATTY ACIDS | 475 |
5000 mg/kg | |
STEAROYL-2-LACTYLATES |
481i, 482i | 8000
mg/kg | |
Food Category No.
14.2.6.1 | Spirituous
beverages containing more | ||
|
| |
|
Function:
Colour | |
| |
Additive |
INS | Max
Level | Notes |
ALLURA RED AC |
129 | 300 mg/kg |
|
AMARANTH |
123 | 300 mg/kg |
|
ERYTHROSINE |
127 | 300 mg/kg |
|
FAST
GREEN FCF | 143 |
100 mg/kg | |
INDIGOTINE |
132 | 300 mg/kg |
|
SUNSET
YELLOW FCF | 110 |
300 mg/kg | |
TARTRAZINE |
102 | 300 mg/kg |
|
|
| |
|
Function:
Emulsifier | |
| |
Additive |
INS | Max
Level | Notes |
POLYSORBATES |
435 | 120 mg/kg |
|
PROPYLENE
GLYCOL ALGINATE | 405 |
10000 mg/kg | |
Food
Category No. 14.2.6.2 | Spirituous
beverages containing less than | ||
|
| |
|
Function:
Colour | |
| |
Additive |
INS | Max
Level | Notes |
ALLURA RED AC |
129 | 200 mg/kg |
|
AMARANTH |
123 | 30 mg/kg |
|
ERYTHROSINE |
127 | GMP |
|
FAST
GREEN FCF | 143 |
GMP | |
INDIGOTINE |
132 | 200 mg/kg |
|
SUNSET
YELLOW FCF | 110 |
200 mg/kg | |
TARTRAZINE |
102 | 200 mg/kg |
|
|
| |
|
Function:
Colour Retention Agent | |
| |
Additive |
INS | Max
Level | Notes |
NITRATES |
251, 252 | 100
mg/kg | Note 24 |
Food Category No.
14.3 | Other
alcoholic beverages | ||
|
| |
|
Function:
Bulking Agent | |
| |
Additive |
INS | Max
Level | Notes |
GLYCEROL ESTER OF WOOD
ROSIN | 445 |
60 mg/kg | |
|
| |
|
Function:
Colour | |
| |
Additive |
INS | Max
Level | Notes |
ALLURA RED AC |
129 | 200 mg/kg |
|
AMARANTH |
123 | GMP |
Note 4 |
AZORUBINE | 122 |
200 mg/kg | |
BRILLIANT BLACK PN |
151 | 200 mg/kg |
|
BRILLIANT
BLUE FCF | 133 |
200 mg/kg | |
BROWN HT |
155 | 200 mg/kg |
|
CANTHAXANTHIN |
161g | GMP |
|
CARAMEL
COLOUR, CLASS III | 150c |
GMP | |
CARAMEL COLOUR, CLASS
IV | 150d |
240 mg/kg | |
CARMINES |
120 | GMP |
|
CAROTENOIDS |
160ai | GMP |
|
CAROTENOIDS |
160e,f | 200 mg/kg |
|
CHLOROPHYLLS,
COPPER COMPLEXES | 141i,ii |
GMP | |
CURCUMIN |
100i | 200 mg/kg |
|
ERYTHROSINE |
127 | GMP |
Note 4 |
FAST GREEN FCF | 143 |
GMP | Note 4 |
GRAPE SKIN EXTRACT |
163ii | GMP |
Note 4 |
INDIGOTINE | 132 |
200 mg/kg | |
IRON OXIDES |
172i-iii | GMP |
Note 4 |
PONCEAU 4R | 124 |
200 mg/kg | |
QUINOLINE YELLOW |
104 | 200 mg/kg |
|
RIBOFLAVINES |
101i,ii | GMP |
|
SUNSET
YELLOW FCF | 110 |
200 mg/kg | |
TARTRAZINE |
102 | 200 mg/kg |
|
Food Category No. 15.0 |
Ready-to-eat savouries | ||
|
| |
|
Function:
Colour | |
| |
Additive |
INS | Max
Level | Notes |
ANNATO EXTRACTS |
160b | 20 mg/kg |
|
CARAMEL
COLOUR, CLASS III | 150c |
GMP | |
CARAMEL COLOUR, CLASS
IV | 150d |
GMP | |
CHLOROPHYLLS, COPPER
COMPLEXES | 141i,ii |
GMP | |
IRON OXIDES |
172i-iii | GMP |
|
RIBOFLAVINES |
101i,ii | GMP |
|
|
| |
|
Function:
Emulsifier | |
| |
Additive |
INS | Max
Level | Notes |
DIACETYLTARTARIC AND
FATTY ACID |
472e | GMP |
|
Food Category No. 15.1 |
Snacks - potato, cereal flour or starch | ||
|
| |
|
Function:
Colour | |
| |
Additive |
INS | Max
Level | Notes |
ALLURA RED AC |
129 | 200 mg/kg |
|
AZORUBINE |
122 | 200 mg/kg |
|
BRILLIANT
BLACK PN | 151 |
200 mg/kg | |
BRILLIANT BLUE FCF |
133 | 200 mg/kg |
|
BROWN
HT | 155 |
200 mg/kg | |
CARMINES |
120 | 200 mg/kg |
|
CAROTENOIDS |
160ai | GMP |
|
CAROTENOIDS |
160e,f | 200 mg/kg |
|
CURCUMIN |
100i | 200 mg/kg |
|
INDIGOTINE |
132 | 200 mg/kg |
|
PONCEAU
4R | 124 |
200 mg/kg | |
QUINOLINE YELLOW |
104 | 200 mg/kg |
|
SUNSET
YELLOW FCF | 110 |
200 mg/kg | |
TARTRAZINE |
102 | 200 mg/kg |
|
|
| |
|
Function:
Emulsifier | |
| |
Additive |
INS | Max
Level | Notes |
PHOSPHATES |
339i-iii; |
5000 mg/kg | Note
30 |
PROPYLENE
GLYCOL ALGINATE | 405 |
3000 mg/kg | |
STEAROYL-2-LACTYLATES |
481i, 482i | 5000
mg/kg | |
Food Category No.
15.2 | Processed
nuts, including coated nuts and | ||
|
| |
|
Function:
Colour | |
| |
Additive |
INS | Max
Level | Notes |
ALLURA RED AC |
129 | 100 mg/kg |
|
AZORUBINE |
122 | 100 mg/kg |
|
BRILLIANT
BLACK PN | 151 |
100 mg/kg | |
BRILLIANT BLUE FCF |
133 | 100 mg/kg |
|
BROWN
HT | 155 |
100 mg/kg | |
CARMINES |
120 | 100 mg/kg |
|
CAROTENOIDS |
160ai | GMP |
|
CAROTENOIDS |
160e,f | 100 mg/kg |
|
CURCUMIN |
100i | 100 mg/kg |
|
INDIGOTINE |
132 | 100 mg/kg |
|
PONCEAU
4R | 124 |
100 mg/kg | |
QUINOLINE YELLOW |
104 | 100 mg/kg |
|
SUNSET
YELLOW FCF | 110 |
100 mg/kg | |
TARTRAZINE |
102 | 100 mg/kg |
|
|
| |
|
Function:
Emulsifier | |
| |
Additive |
INS | Max
Level | Notes |
PHOSPHATES |
339i-iii; |
5000 mg/kg | |
PROPYLENE GLYCOL |
1520 | 50000 mg/kg |
|
Food Category No. 16.0 |
Composite foods (e.g., casseroles, | ||
|
| |
|
Function:
Colour | |
| |
Additive |
INS | Max
Level | Notes |
ALLURA RED AC |
129 | 500 mg/kg |
|
ANNATO
EXTRACTS | 160b |
200 mg/kg | |
AZORUBINE |
122 | 500 mg/kg |
|
BRILLIANT
BLACK PN | 151 |
500 mg/kg | |
BRILLIANT BLUE FCF |
133 | 500 mg/kg |
|
BROWN
HT | 155 |
500 mg/kg | |
CARAMEL COLOUR, CLASS
III | 150c |
1000 mg/kg | |
CARAMEL COLOUR, CLASS
IV | 150d |
1000 mg/kg | |
CARMINES |
120 | 500 mg/kg |
|
CAROTENOIDS |
160ai | GMP |
|
CAROTENOIDS |
160e,f | 500 mg/kg |
|
CHLOROPHYLLS,
COPPER COMPLEXES | 141i,ii |
GMP | |
CURCUMIN |
100i | 500 mg/kg |
|
GRAPE
SKIN EXTRACT | 163ii |
10 mg/kg | |
INDIGOTINE |
132 | 500 mg/kg |
|
IRON
OXIDES | 172i-iii |
GMP | |
PONCEAU 4R |
124 | 500 mg/kg |
|
QUINOLINE
YELLOW | 104 |
500 mg/kg | |
RIBOFLAVINES |
101i,ii | GMP |
|
SUNSET
YELLOW FCF | 110 |
500 mg/kg | |
TARTRAZINE |
102 | 500 mg/kg |
|
|
| |
|
Function:
Emulsifier | |
| |
Additive |
INS | Max
Level | Notes |
PHOSPHATES |
339i-iii | 1000
mg/kg | |
PHOSPHATES |
341i-iii | 150
mg/kg | |
POLYGLYCEROL ESTERS OF FATTY ACIDS |
475 | GMP |
|
POLYSORBATES |
435 | 2000 mg/kg |
|
STEAROYL-2-LACTYLATES |
481i | 2500 mg/kg |
|
STEAROYL-2-LACTYLATES |
482i | 2000 mg/kg |
|
Notes correspondant aux tableaux 1 et 2 des additifs dont lutilisation est autorisée sous certaines conditions dans certaines catégories daliments ou aliments: colorants, agents de rétention de la couleur, agents de charge et émulsifiants
Note
1: | Traitement
de surface uniquement. |
Note 2: | Pour
décorer, timbrer ou marquer le produit |
Note 3: |
Prêt à consommer |
Note 4: | Sur
la base de lingrédient sec, du poids de matière sèche
ou de laliment composé sec |
Note 5: | Limite
dutilisation sous forme de bixine |
Note 6: | Limite
dutilisation sous forme de bixine ou de norbixine totale |
Note 7: |
Transfert de substances aromatisantes |
Note 8: | Limite
dutilisation dans les aliments pour volaille. Utilisé pour colorer
la peau ou les oeufs des volailles |
Note 9: | Pour
le No. SIN 160f: éthyle-¶-8-carotenoate uniquement |
Note 10: |
Dans la panure ou la pâte à frire uniquement |
Note 11: |
Limite dutilisation sous forme de curcumine totale |
Note 12: |
Additif présent dans laliment à cause de lutilisation
de formulations colorantes |
Note 13: | Utilisé
dans la graisse de cacao et limite dutilisation signalée sur la base
de laliment prêt à consommer |
Note 14: |
Limite dutilisation fondée sur la quantité de stabilisant
dans laliment |
Note 15: | Limite
dutilisation fondée sur la quantité de stabilisants et dépaississants
dans laliment |
Note 16: | Limite
dutilisation fondée sur la quantité de gomme dans laliment |
Note
17: | Utilisé
dans les produits ayant subi un traitement thermique uniquement |
Note
18: | Limite dutilisation
sous forme de fer |
Note 19: | Sur
la base de la gomme |
Note 20: | Du
lait utilisé |
Note 21: | Limite
dutilisation en tant que NaNO3 |
Note 22: |
Limite initiale maximale 500 mg/kg |
Note 23: | Teneur
résiduelle |
Note 24: | De
la purée utilisée |
Note 25: | Limite
dutilisation en tant que NaNO2 |
Note 26: |
Limite initiale maximale 200 mg/kg |
Note 27: | Limite
initiale maximale 150 mg/kg sous forme de NaNO2 |
Note 28: |
Limite initiale maximale 125 mg/kg |
Note 29: | Limite
dutilisation en tant que calcium |
Note 30: | En
tant que P2O5 |
Note 31: | Limite
utilisée seule; maximum 10 000 mg/kg démulsifiants totaux |
Note
32: | Utilisé
comme agent dispersant dans lessence daneth utilisée dans laliment
final |
Note 33: | Utilisé
dans les huiles et les oléorésines destinées à être
utilisées dans laliment final |
Note 34: | Limite
dutilisation ne concernant pas laliment final (utilisé dans
les farces, par exemple) |
Note 35: | En
tant qualuminium |
Note 36: | Limite
dutilisation avec le polysorbate 60; seul ou en combinaison avec le polysorbate
60, 65 et 80, maximum 4 000 mg/kg |
Note 37: | Maximum
5 000 mg/kg de résidu dans le pain et les produits de boulangerie à
pâte levée. |