S

SACCHARIN

Saccharin	INS: 954
Saccharin (and Sodium, Potassium, Calcium Salts)	INS: 954

Function: Flavour Enhancer, Sweetener

Food Cat. No.	Food Category	Max Level	Comments	Step	Year
09.2.5	Smoked, dried, fermented, and/or salted fish and fish products, including mollusks, crustaceans, and echinoderms	1200 mg/kg		5
09.4	Fully preserved, including canned or fermented fish and fish products, including mollusks, crustaceans, and echinoderms	200 mg/kg		5
14.1.3.1	Canned or bottled (pasteurized) fruit nectar	80 mg/kg		5

SHELLAC

Shellac

INS: 904

Function: Bulking Agent, Glazing Agent, Release Agent

Food Cat. No.	Food Category	Max Level	Comments	Step	Year
05.4	Decorations (e.g., for fine bakery wares), toppings (non-fruit) and sweet sauces	10000 mg/kg		5

SODIUM ACETATE

Sodium Acetate

INS: 262i

Function: Acidity Regulator, Preservative, Sequestrant

Food Cat. No.	Food Category	Max Level	Comments	Step	Year
02.2.1.1	Butter and concentrated butter	GMP	Note 52	5
06.1	Whole, broken, or flaked grain, including rice	6000 mg/kg		5
06.2	Flours and starches	6000 mg/kg		5

SODIUM ALGINATE

Sodium Alginate

INS: 401

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
09.2.2	Frozen battered fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms	5000 mg/kg		5

SODIUM ALUMINIUM PHOSPHATES

Sodium Aluminium Phosphate-Acidic	INS: 541i
Sodium Aluminium Phosphate-Basic	INS: 541ii

Function: Acidity Regulator, Emulsifier, Raising Agent, Stabilizer, Thickener

Food Cat. No.	Food Category	Max Level	Comments	Step	Year
12.5.1	Ready-to-eat soups and broths, including canned, bottled, and frozen	2000 mg/kg	Note 6	5
12.6	Sauces and like products	2000 mg/kg	Note 6	5

SODIUM ALUMINOSILICATE

Sodium Aluminosilicate

INS: 554

Function: Anticaking Agent

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

SODIUM CARBONATE

Sodium Carbonate

INS: 500i

Function: Anticaking Agent, Acidity Regulator, Raising Agent, Stabilizer

Food Cat. No.	Food Category	Max Level	Comments	Step	Year
02.1	Fats and oils essentially free from water	GMP		5

SODIUM CARBOXYMETHYL CELLULOSE

Sodium Carboxymethyl Cellulose

INS: 466

Function: Bulking Agent, Emulsifier, Stabilizer, Thickener

Food Cat. No.	Food Category	Max Level	Comments	Step	Year
06.4.2	Pre-cooked or dried pastas and noodles and like products	GMP	Note 54	5

SODIUM DIACETATE

Sodium Diacetate

INS: 262ii

Function: Acidity Regulator, Preservative, Sequestrant

Food Cat. No.	Food Category	Max Level	Comments	Step	Year
02.0	Fats and oils, and fat emulsions (type water-in-oil)	GMP		5
05.2	Confectionery including hard and soft candy, nougat, etc. other than food categories 05.1, 05.3 and 05.4	3000 mg/kg		5

SODIUM DIHYDROGEN CITRATE

Sodium Dihydrogen Citrate

INS: 331i

Function: Acidity Regulator, Antioxidant, Emulsifier, Sequestrant, Stabilizer

Food Cat. No.	Food Category	Max Level	Comments	Step	Year
02.2.1.1	Butter and concentrated butter	GMP	Note 52	5
13.1	Infant formulae and follow - on formulae	GMP		5

SODIUM HYDROGEN CARBONATE

Sodium Hydrogen Carbonate

INS: 500ii

Function: Acidity Regulator, Anticaking Agent, Raising Agent, Stabilizer

Food Cat. No.	Food Category	Max Level	Comments	Step	Year
02.1	Fats and oils essentially free from water	GMP		5

SODIUM LACTATE

Sodium Lactate

INS: 325

Function: Acidity Regulator, Antioxidant, Bulking Agent, Emulsifier, Humectant, 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

SODIUM SESQUICARBONATE

Sodium Sesquicarbonate

INS: 500iii

Function: Acidity Regulator, Anticaking Agent, Raising Agent

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

SORBATES

Sorbic Acid	INS: 200
Potassium Sorbate	INS: 202
Sodium Sorbate	INS: 201
Calcium Sorbate	INS: 203

Function: Antioxidant, Preservative, Stabilizer

Food Cat. No.	Food Category	Max Level	Comments	Step	Year
12.6.1	Emulsified sauces (e.g., mayonnaise, salad dressing)	3350 mg/kg	Note 42	5

SORBITAN ESTERS OF FATTY ACIDS

Sorbitan Monostearate	INS: 491
Sorbitan Monolaurate	INS: 493
Sorbitan Monopalmitate	INS: 495
Sorbitan Tristearate	INS: 492
Sorbitan Monooleate	INS: 494

Function: Emulsifier, Stabilizer

Food Cat. No.	Food Category	Max Level	Comments	Step	Year
04.2.2.2	Dried vegetables, seaweeds, and nuts and seeds	5000 mg/kg		5
10.2	Egg products	500 mg/kg		5
12.5.2	Mixes for soups and broths	250 mg/kg		5
12.6.1	Emulsified sauces (e.g., mayonnaise, salad dressing)	10000 mg/kg		5
12.6.2	Non-emulsified sauces (e.g., ketchup, cheese sauce, cream sauce, brown gravy)	4000 mg/kg		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	5000 mg/kg		5

SORBITOL (INCLUDING SORBITOL SYRUP)

Sorbitol and Sorbitol Syrup

INS: 420

Function: Bulking Agent, Emulsifier, Humectant, Sequestrant, Stabilizer, Sweetener, Thickener

Food Cat. No.	Food Category	Max Level	Comments	Step	Year
08.1.2	Fresh meat, poultry, and game, comminuted	5000 mg/kg		5

STARCH ACETATE

Starch Acetate Esterified with Acetic Anhydride	INS: 1420
Starch Acetate Esterified with Vinyl Acetate	INS: 1421

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

STARCH SODIUM OCTENYL SUCCINATE

Starch Sodium Octenyl Succinate

INS: 1450

Function: Emulsifier, Stabilizer, Thickener

Food Cat. No.	Food Category	Max Level	Comments	Step	Year
02.1	Fats and oils essentially free from water	GMP		5

STEAROYL-2-LACTYLATES

Sodium Stearoyl Lactylate	INS: 481i
Calcium Stearoyl Lactylate	INS: 482i

Function: Emulsifier, Stabilizer, Thickener

Food Cat. No.	Food Category	Max Level	Comments	Step	Year
10.2.3	Dried and/or heat coagulated egg products	5000 mg/kg		5
12.4	Mustards	2500 mg/kg		5
12.6.1	Emulsified sauces (e.g., mayonnaise, salad dressing)	10000 mg/kg		5
16.0	Composite foods (e.g., casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01 - 15	5000 mg/kg		5

SUCROSE ESTERS OF FATTY ACIDS

Sucrose Esters of Fatty Acids

INS: 473

Function: Adjuvant, Emulsifiers, Stabilizer, Thickener

Food Cat. No.	Food Category	Max Level	Comments	Step	Year
02.1.2	Vegetable oils and fats	10000 mg/kg		5
05.2	Confectionery including hard and soft candy, nougat, etc. other than food categories 05.1, 05.3 and 05.4	20000 mg/kg		5

SULPHITES

Sulphur Dioxide	INS: 220
Sodium Hydrogen Sulphite	INS: 222
Potassium Metabisuphite	INS: 224
Calcium Hydrogen Sulphite	INS: 227
Sodium Thiosulphate	INS: 539
Sodium Sulphite	INS: 221
Sodium Metabisulphite	INS: 223
Potassium Sulphite	INS: 225
Potassium Bisulphite	INS: 228

Function: Acidity Regulator, Adjuvant, Antioxidant, Bleaching Agent (Not for Flour), Flour Treatment Agent, Firming Agent, Preservative, Sequestrant, Stabilizer

Food Cat. No.	Food Category	Max Level	Comments	Step	Year
14.1.3	Fruit and vegetable nectars	50 mg/kg	Note 44	5