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APPENDIX H.1
PERMITTED LIST OF ANTIMICROBIAL PRESERVATIVES

(prepared by the Secretariat on the basis of the reports of the Joint FAO/WHO Expert Committee on Food Additives)

Draft Standard considered by the Codex Alimentarius Commission
in first reading* and now referred to Governments for detailed comments

CompoundsAcceptable daily intake zones ** for man in mg/kg body weight
UnconditionalConditional
Benzoic acid0–55–10
Methyl p-hydroxybenzoate0–22–7
Ethyl p-hydroxybenzoate0–22–7
Propyl p-hydroxybenzoate0–22–7
Sodium diacetate0–1515–30
Diphenyl0–0.050.05–0.25
Formic acid-0–5
Nitrates of sodium and potassium0–55–10
Nitrites of sodium and potassium0–0.40.4–0.8
Ortho-phenylphenol0–0.20.2–1
Sodium ortho-phenylphenol0–0.20.2–1
Propionates of sodium, potassium and calcium0–1010–20
Sorbic acid0–12.512.5–25
Sulfur dioxide0–0.350.35–1.5
Sodium sulfites (calculated as SO2)0–0.350.35–1.5
Sodium metabisulfite (calculated as SO2)0–0.350.35–1.5
Sodium hydrogen sulfite (calculated as SO2)0–0.350.35–1.5

NOTE

Boric acid, borax, hexamethylenetetramine, and salicylic acid have been considered not suitable for use as food additives by the Joint FAO/WHO Expert Committee on Food Additives.

* After editorial revision by the Secretariat.
** These zones do not include quantities naturally occurring in foods.

APPENDIX H.2
PERMITTED LIST OF ANTIOXIDANTS AND SYNERGISTS

(prepared by the Secretariat on the basis of the reports of the Joint FAO/WHO Expert Committee on Food Additives)

Draft Standard considered by the Codex Alimentarius Commission
in first reading* and now referred to Governments for detailed comments

CompoundsAcceptable daily intake zones ** for man in mg/kg body weight
UnconditionalConditional
Ascorbic acid0 – 2.52.5 – 7.5
Sodium ascorbate0 – 2.52.5 – 7.5
Isoascorbic acid0 – 2.52.5 – 7.5
Sodium isoascorbate0 – 2.52.5 – 7.5
Ascorbyl palmitate0 – 0.250.25 – 0.5
Butylated hydroxyanisole0 – 0.50.5 – 2
Butylated hydroxytoluene-0 – 0.5
Citric acid0 – 6060 – 120
Isopropyl citrate mixture0 – 77 – 20
Propyl gallate0 – 0.20.2 – 0.5
Octyl gallate0 – 0.20.2 – 0.5
Dodecyl gallate0 – 0.20.2 – 0.5
Gum guaiac0 – 22 – 4
Phosphoric acid0 – 55 – 15
Tartaric acid0 – 33 – 10
Thiodipropionic acid0 – 33 – 15
Dilauryl thiodipropionate0 – 33 – 15
Distearyl thiodipropionate0 – 33 – 15
Tocopherols0 – 11 – 2

NOTE

Nordihydroguaiaretic acid (NDGA) has been considered by the Joint FAO/WHO Expert Committee on Food Additives. In the absence of adequate toxicological evidence this additive has not been included in the above list.

* After editorial revision by the Secretariat.
** These zones do not include quantities naturally occurring in foods.

APPENDIX H. 3
PERMITTED LIST OF EMULSIFIERS AND STABILIZERS

(prepared by the Secretariat on the basis of the reports of the Joint FAO/WHO Expert Committee on Food Additives)

Draft Standard considered by the Codex Alimentarius Commission
in first reading * and now referred to Governments for detailed comments

CompoundsAcceptable daily intake zones for man in mg/kg body weight
 UnconditionalConditional
Mono-sodium monophosphateup to 3030–70
Di-sodium monophosphate
Tri-sodium monophosphate
Mono-potassium monophosphate
Di-potassium monophosphate
Tri-potassium monophosphate
Disodium diphosphate(total dietary intake of phosphorus from both food and food additives)
Tetrasodium diphosphate
Pentasodium triphosphate  
Sodium polyphosphate
Calcium acetatenot limited
Calcium chloridenot limited
Sodium citratenot limited
Potassium citratenot limited
Calcium citratenot limited
Sodium tartrate0 – 66 – 20
Potassium sodium tartrate(calculated as tartaric acid)
Agar0 – 50-
Sodium alginate
Potassium alginate
Ammonium alginate
Calcium alginate
Alginic acid
Methyl cellulose0–30-
Sodium carboxymethylcellulose
Sorbitol0–150not limited
Sorbitan monopalmitate0–2525–50
Sorbitan monostearate
Sorbitan tristearate
Propylene glycol0–2020–40
Polyoxyethylene (8) stearate0–2525–50
Polyoxyethylene (40) stearate0–2525–50
Polyoxyethylene (20) sorbitan monolaurate
Polyoxyethylene (20) sorbitan monooleate
Polyoxyethylene (20) sorbitan monopalmitate
Polyoxyethylene (20) sorbitan monostearate
Polyoxyethylene (20) sorbitan tristearate
Mono-and diglycerides0–125not limited
Lecithin0–5050–100

* After editorial revision by the Secretariat.

APPENDIX H. 4
PERMITTED LIST OF MATURING AND BLEACHING AGENTS

(prepared by the Secretariat on the basis of the reports of the Joint FAO/WHO Expert Committee on Food Additives)

Draft Standard considered by the Codex Alimentarius Commission
in first reading* and now referred to Governments for detailed comments

CompoundsAcceptable treatment level of flour in mg/kg
Normal levelLevel for special purpose e.g. certain biscuit flours
Benzoyl peroxide0–4040–75
Chlorine dioxide0–3030–75
Potassium bromate0–2020–75

* After editorial revision by the Secretariat.

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