18) In accordance with the Codex Alimentarius Commission Procedural Manual, the food additive provisions in several commodity standards were forwarded to the Committee for endorsement and incorporation into the General Standard for Food Additives. The Committee endorsed the provisions for food additives in the Draft Standards as proposed with the following exceptions, amendments and comments.
Draft Standard for Milk Powders and Cream Powders
19) The Committee decided that as polydimethylsiloxane (900) had a numerical ADI, a numerical maximum level was desirable for its use in milk powders and cream powders. The Committee agreed to refer back Polydimethylsiloxane (900) to the Committee for Milk and Milk Products for further consideration.
20) The Committee decided to withdraw the proposed level for Potassium Aluminium Silicate (555) as no ADI had been allocated to this additive.
Draft standard for Cheese
21) The Committee noted that no ADI was allocated and no specifications existed for Anthocyanines (163). The JECFA secretariat indicated that an ADI and specifications were allocated to (163) Grape Skin Extract. The Committee agreed to ask the CCMMP to clarify which substance should be used as a colour in red marbled cheese.
22) The Committee decided to withdraw the proposed levels for Vegetable Carbon (153) as no ADI had been allocated to this additive.
23) The Committee noted that Benzoylperoxide (928) was evaluated as flour treatment agent only and agreed that the proposed use as bleaching agent in milk and cream powders would have to be evaluated by JECFA and would therefore not be endorsed at this time.
24) The Delegation of Switzerland objected to the inclusion of propionic acid (280) in the provisions for additives in cheese. However, the Committee agreed that propionic could be used according to GMP as its ADI was not limited.
25) Regarding the use of Pimaricin (235) in sliced, cut, shredded or grated cheese the Committee noted that it was currently only permitted for use on the surface of cheese. Some delegations expressed concern with the extended use of pimaricin, as in their view it should only be used as surface treatment and was not intended to be consumed. The Committee decided that this provision would not be endorsed pending written technological justification of use from Canada.
Draft standard for Canned Applesauce
26) The Committee agreed to change the maximum levels for ascorbic acid to GMP as this additive had an ADI not specified.
Draft Standard for Canned Pears
27) The Committee decided that a numerical level was desirable for the use of L-Tartaric Acid (334) in canned pears due to its numerical ADI. The Committee decided to refer back this provision to the Committee on Processed Fruits and Vegetables.
Draft Standard for Pickles
28) The Committee decided that the proposed use of oleoresins in pickles should be referred back to the Committee on Processed Fruits and Vegetables for clarification.
Draft Standard for Kimchi
29) The Committee agreed that Carrageenan and Xanthan gum should be used according to GMP as their ADIs were "not specified".
Proposed Draft Revised Standard for Cocoa Powders
30) The Committee decided to withdraw the proposed level for Potassium Aluminium Silicate (555) as no ADI had been allocated to this additive.
Status of Endorsement of Maximum Levels for Food Additives in Codex Standards
31) The Committee endorsed the other food additive provisions, which are not specifically mentioned above, as proposed.
