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ENDORSEMENT AND/OR REVISION OF
FOOD ADDITIVE AND PROCESSING AID PROVISIONS IN CODEX STANDARDS
Codex Standard for Chocolate and Chocolate Products
Food Additives

INS No.

Food additive

Maximum level

Endorsement Status

Glazing Agents

903

Carnauba wax

500 mg/kg

Endorsed1
(see paras. 49 & 82)

Draft Codex Standard for Salted Atlantic Herring
and Salted Sprat
(At Step 8)
Food Additives

INS No.

Food additive

Maximum level

Endorsement Status

Antioxidants

310

Propyl gallate

100 mg/kg

Not Endorsed
(see para. 42)

Draft Codex General Standard for Fruit Juices and Nectars
(At Step 7)

Food Additives

INS No.

Food Additive

Maximum Level2

Endorsement Status

4.1 Acidity Regulators

330

Citric acid

3 g/l3

Endorsed
(see para. 47)

330

Citric acid

5 g/l
(for fruit nectars)

296

Malic acid

GMP
(only for pineapple juice and fruit nectars)

334

Tartaric acid

4g/l
(only for grape juice and fruit nectars)

4.2 Antioxidants

300 - 303

Ascorbic acid and its salts

GMP

Endorsed
(see para. 47)

220–225, 227, 228, 539

Sulphites

50 mg/l3, 4
(as residual SO2)

4.3 Carbonating Agents

290

Carbon dioxide

GMP

Endorsed
(see para. 47)

4.4 Preservatives3

210 – 213

Benzoic acid and its salts

1 g/l,
single or in combination

Endorsed
(see para. 47)

200 – 203

Sorbic acid and its salts

Endorsed
(see para. 47)

4.5 Sequestrants3

451(i)

Sodium tripolyphosphate

1 g/l
(only to enhance effectiveness of benzoates and sorbates)

Endorsed
(see para. 47)

4.6 Stabilizers

440

Pectins

GMP
(only for cloudy juices and fruit nectars)

Endorsed
(see para. 47)

4.7 Sweeteners

950

Acesulfame potassium

350 mg/l


(only for fruit nectars)

Endorsed
(see para. 47)

951

Aspartame

600 mg/l

952

Cyclamic acid and its salts

400 mg/l3

954

Saccharin and its salts

80 mg/l

955

Sucralose

300 mg/l

Processing Aids

Function

Substance

Maximum Level2

Status of Endorsement

Antifoaming Agent

Polydimethylsiloxane

10 mg/l

Not Endorsed
(see para. 48)

Clarifying Agents
Filtration Aids
Flocculating Agents

Adsorbent clays
(bleaching, natural or activated earths)

GMP

Endorsed
(see para. 48)

Adsorbent resins

GMP

Activated carbon (only from plants)

GMP

Bentonite

GMP

Calcium hydroxide

GMP
(only in grape juice)

Cellulose

GMP

Chitosan

GMP

Colloidal silica

GMP

Diatomaceous earth

GMP

Gelatin (from skin collagen)

GMP

Ion exchange resins (cation and anion)

GMP

Isinglass

GMP

Kaolin

GMP

Perlite

GMP

Polyvinylpolypyrrolidone

GMP

Potassium tartrate

GMP
(only in grape juice)

Precipitated calcium carbonate

GMP
(only in grape juice)

Rice hulls

GMP

Silicasol

GMP

Sulphur dioxide

10 mg/l
(as residual SO2)
(only in grape juice)

Tannin

GMP

Enzyme preparations

Pectinases (for breakdown of pectin);
Proteinases (for breakdown of proteins);
Amylases (for breakdown of starch); and,
Cellulases (limited use to facilitate disruption of cell walls).

GMP
Enzyme preparations may be used as processing aids provided these preparations do not result in a total liquefaction and do not substantially affect the cellulose content of the processed fruit.

Packing gas5

Nitrogen

GMP

Carbon dioxide

GMP

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1 The relevant Sections of the Codex Standard for Chocolate and Chocolate Products and the Codex General Standard for Food Additives would be amended upon adoption by the Commission of the proposed revisions as indicated in Appendix VI in order to keep consistency throughout the Codex system.

2 As served to the consumer.

3 Subject to national legislation of the importing country.

4 Sulphites should be used only in fruit juices/nectars in bulk dispensers and in certain tropical fruit juices/nectars.

5 May also be used e.g., for preservation.