Apéndice II: Proyecto de enmiendas al Cuadro 1 de la Norma General del Codex para Aditivos Alimentarios (en el Trámite 8)

ALUMINIUM AMMONIUM SULPHATE

Aluminium Ammonium Sulphate

INS: 523

Function: Firming Agent, Raising Agent, Stabilizer

Food Cat. No.

Food Category

Max Level

Comments

Step

Year

04.1.2.7

Candied fruit

200 mg/kg

Note 6

8

04.2.2.6

Vegetable, and nut and seed pulps and preparations (e.g., vegetable desserts and sauces, candied vegetables) other than food category 04.2.2.5

200 mg/kg

Note 6

8

09.2.4

Cooked and/or fried fish and fish products, including mollusks, crustaceans, and echinoderms

200 mg/kg

Note 6

8

10.2

Egg products

30 mg/kg

Note 6

8

ASCORBYL ESTERS

Ascorbyl Palmitate

INS: 304

Ascorbyl Stearate

INS: 305

Function: Antioxidant

Food Cat. No.

Food Category

Max Level

Comments

Step

Year

01.3.2

Beverage whiteners

80 mg/kg

Note 10

8

01.5.1

Milk powder and cream powder (plain)

500 mg/kg

Note 10

8

01.5.2

Milk and cream powder analogues

80 mg/kg

Note 10

8

01.6.2.1

Total ripened cheese, includes rind

500 mg/kg

Notes 10 & 112

8

01.7

Dairy-based desserts (e.g., ice milk, pudding, fruit or flavoured yoghurt)

500 mg/kg

Notes 2 & 10

8

02.1.1

Butter oil, anhydrous milkfat, ghee

500 mg/kg

Note 10

8

02.1.2

Vegetable oils and fats

400 mg/kg

Note 10

8

02.1.3

Lard, tallow , fish oil, and other animal fats

400 mg/kg

Note 10

8

02.2

Fat emulsions mainly of type water-in-oil

500 mg/kg

Notes 10 & 113

8

02.3

Fat emulsions other than food category 02.2, including mixed and/or flavoured products based on fat emulsions

500 mg/kg

Note 10

8

02.4

Fat-based desserts excluding dairy-based dessert products of food category 01.7

80 mg/kg

Note 10

8

03.0

Edible ices, including sherbet and sorbet

200 mg/kg

Notes 10 & 15

8

04.1.2.2

Dried fruit

80 mg/kg

Note 10

8

04.1.2.9

Fruit-based desserts, including fruit-flavoured water-based desserts

500 mg/kg

Notes 2 & 10

8

04.2.2.2

Dried vegetables, seaweeds, and nuts and seeds

80 mg/kg

Note 10

8

05.0

Confectionery

500 mg/kg

Notes 10, 15 & 114

8

06.3

Breakfast cereals, including rolled oats

200 mg/kg

Note 10

8

06.5

Cereal and starch based desserts (e.g., rice pudding, tapioca pudding)

500 mg/kg

Notes 2 & 10

8

08.4

Edible casings (e.g., sausage casings)

5000 mg/kg

Note 10

8

09.2.1

Frozen fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms

1000 mg/kg

Note 10

8

09.2.2

Frozen battered fish, fish fillets , and fish products, including mollusks, crustaceans, and echinoderms

1000 mg/kg

Note 10

8

10.4

Egg-based desserts (e.g., custard)

500 mg/kg

Notes 2 & 10

8

12.2

Herbs, spices, seasonings (including salt substitutes), and condiments (e.g., seasoning for instant noodles)

500 mg/kg

Note 10

8

12.5

Soups and broths

200 mg/kg

Note 10

8

12.6.1

Emulsified sauces (e.g., mayonnaise, salad dressing)

500 mg/kg

Notes 10 & 15

8

12.6.2

Non-emulsified sauces (e.g., ketchup, cheese sauce, cream sauce, brown gravy)

200 mg/kg

Note 10

8

12.6.3

Mixes for sauces and gravies

200 mg/kg

Note 10

8

12.6.4

Clear sauces (e.g., soy sauce, fish sauce)

200 mg/kg

Note 10

8

12.7

Salads (e.g., macaroni salad, potato salad) and sandwich spreads excluding cocoa- and nut-based spreads of food categories 04.2.2.5 and 05.1.3

200 mg/kg

Note 10

8

13.1

Infant formulae and follow -on formulae

50 mg/kg

Note 10

8

13.2

Weaning foods for infants and growing children

100 mg/kg

Note 10

8

13.3

Dietetic foods intended for special medical purposes, including those for infants and young children

100 mg/kg

Note 10

8

14.1.4

Water-based flavoured drinks, including "sport" or "electrolyte" drinks and particulated drinks

1000 mg/kg

Notes 10 & 15

8

15.1

Snacks - potato, cereal, flour or starch based (from roots and tubers, pulses and legumes)

200 mg/kg

Note 10

8

15.2

Processed nuts, including covered nuts and nut mixtures (with e.g., dried fruit)

200 mg/kg

Note 10

8

BEESWAX, WHITE AND YELLOW

Beeswax, White and Yellow

INS: 901

Function: Bulking Agent, Glazing Agent, Release Agent, Stabilizer

Food Cat. No.

Food Category

Max Level

Comments

Step

Year

05.1.4

Chocolate and chocolate products

GMP

Note 3

8

05.1.5

Imitation chocolate, chocolate substitute products

GMP

Note 3

8

05.2

Confectionery including hard and soft candy, nougat, etc. other than food categories 05.1, 05.3 and 05.4

GMP

Note 3

8

05.4

Decorations (e.g., for fine bakery wares), toppings (non- fruit) and sweet sauces

4000 mg/kg

8

07.2

Fine bakery wares (sweet, salty, savoury)

GMP

Note 3

8

13.6

Food supplements

GMP

Note 3

8

14.1.5

Coffee, coffee substitutes, tea, herbal infusions , and other hot cereal and grain beverages, excluding cocoa

GMP

Note 108

8

15.0

Ready-to-eat savouries

GMP

Note 3

8

BENZOATES

Benzoic Acid

INS: 210

Sodium Benzoate

INS: 211

Potassium Benzoate

INS: 212

Calcium Benzoate

INS: 213

Function: Preservative

Food Cat. No.

Food Category

Max Level

Comments

Step

Year

01.7

Dairy-based desserts (e.g., ice milk, pudding, fruit or la flavoured yoghurt)

300 mg/kg

Note 13

8

02.2.1.2

Margarine and similar products (e.g., butter-margarine blends)

1000 mg/kg

Note 13

8

02.2.2

Emulsions containing less than 80% fat (e.g., minarine)

1000 mg/kg

Note 13

8

02.3

Fat emulsions other than food category 02.2, including mixed and/or flavoured products based on fat emulsions

1000 mg/kg

Note 13

8

02.4

Fat-based desserts excluding dairy-based dessert products of food category 01.7

1000 mg/kg

Note 13

8

04.1.2.3

Fruit in vinegar, oil, or brine

1000 mg/kg

Note 13

8

04.1.2.5

Jams, jellies and marmelades

1000 mg/kg

Note 13

8

04.1.2.6

Fruit-based spreads (e.g., chutney) excluding products of food category 04.1.2.5

1000 mg/kg

Note 13

8

04.1.2.7

Candied fruit

1000 mg/kg

Note 13

8

04.1.2.8

Fruit preparations, including pulp, purees, fruit toppings and coconut milk

1000 mg/kg

Note 13

8

04.1.2.9

Fruit-based desserts, including fruit-flavoured water-based desserts

1000 mg/kg

Note 13

8

04.1.2.10

Fermented fruit products

1000 mg/kg

Note 13

8

04.1.2.11

Fruit fillings for pastries

1000 mg/kg

Note 13

8

04.1.2.12

Cooked or fried fruit

1000 mg/kg

Note 13

8

04.2.2.3

Vegetables and seaweeds in vinegar, oil, brine, or soy sauce

2000 mg/kg

Note 13

8

04.2.2.5

Vegetable, and nut and seed purees and spreads (e.g., peanut butter)

1000 mg/kg

Note 13

8

04.2.2.6

Vegetable, and nut and seed pulps and preparations (e.g., vegetable desserts and sauces, candied vegetables) other than food category 04.2.2.5

3000 mg/kg

Note 13

8

04.2.2.7

Fermented vegetable products

1000 mg/kg

Note 13

8

04.2.2.8

Cooked or fried vegetables and seaweeds

1000 mg/kg

Note 13

8

12.5

Soups and broths

500 mg/kg

Note 13

8

CANDELILLA WAX

Candelilla Wax

INS: 902

Function: Bulking Agent, Carrier Solvent, Glazing Agent, Release Agent

Carnauba Wax

INS: 903

Function: Anticaking Agent, Adjuvant, Bulking Agent, Carrier Solvent, Glazing Agent, Release Agent

Food Cat. No.

Food Category

Max Level

Comments

Step

Year

05.1.4

Chocolate and chocolate products

GMP

Note 3

8

05.1.5

Imitation chocolate, chocolate substitute products

GMP

Note 3

8

05.2

Confectionery including hard and soft candy, nougat, etc. other than food categories 05.1, 05.3 and 05.4

GMP

Note 3

8

05.4

Decorations (e.g., for fine bakery wares), toppings (non- fruit) and sweet sauces

4000 mg/kg

8

07.0

Bakery wares

GMP

Note 3

8

13.6

Food supplements

GMP

Note 3

8

14.1.5

Coffee, coffee substitutes, tea, herbal infusions , and other hot cereal and grain beverages, excluding cocoa

GMP

Note 108

8

15.0

Ready-to-eat savouries

GMP

Note 3

8

SHELLAC

Shellac

INS: 904

Function: Bulking Agent, Glazing Agent, Release Agent

Note 1: As adipic acid

Note 2: On dry ingredient, dry weight, dry mix or concentrate basis.

Note 3: Surface treatment.

Note 4: For decoration, stamping, marking or branding the product.

Note 5: Used in raw materials for manufacture of the finished food.

Note 6: As aluminium.

Note 7: Use level not in finished food.

Note 8: As bixin.

Note 9: As total bixin or norbixin.
Note 10: As ascorbyl stearate.

Note 11: Flour basis.

Note 12: Carryover from flavouring substances.

Note 13: As benzoic acid.

Note 14: NOT USED.

Note 15: Fat or oil basis.

Note 16: For use in glaze, coatings or decorations for fruit, vegetables, meat or fish.

Note 17: As cyclamic acid.

Note 18: Added level; residue not detected in ready-to-eat food.

Note 19: Used in cocoa fat; use level on ready-to-eat basis.

Note 20: On total amount of stabilizers, thickeners and/or gums.

Note 21: As anhydrous calcium disodium EDTA.

Note 22: For use in smoked fish products only.

Note 23: As iron.

Note 24: As anhydrous sodium ferrocyanide.

Note 25: As formic acid.

Note 26: For use in baking powder only.

Note 27: As p-hydroxybenzoic acid.

Note 28: ADI conversion: if a typical preparation contains 0.025 mg/U, then the ADI of 33,000 U/kg bw becomes:

[(33000 U/kg bw) × (0.025 mg/U) × (1 mg/1000 mg)] = 0.825 mg/kg bw

Note 29: Reporting basis not specified.

Note 30: As residual NO₃ ion.

Note 31: Of the mash used.

Note 32: As residual NO₂ ion.

Note 33: As phosphorus.

Note 34: Anhydrous basis.

Note 35: Level in cocoa nibs.

Note 36: Residual level.

Note 37: As weight of nonfat milk solids.

Note 38: Level in creaming mixture.

Note 39: Only when product contains butter or other fats and oils.

Note 40: Use in packing medium only.

Note 41: Use in breading or batter coatings only.

Note 42: As sorbic acid

Note 43: As tin.

Note 44: As residual SO₂.

Note 45: As tartaric acid.

Note 46: As thiodipropionic acid.

Note 47: On egg yolk weight, dry basis.

Note 48: For olives only.

Note 49: For use on citrus fruits only.

Note 50: For use in fish roe only.

Note 51: For use in herbs and salt substitutes only.

Note 52: For use in butter only.

Note 53: For use in coatings only.

Note 54: For use in dried products only.

Note 55: Added level.

Note 56: Provided starch is not present.

Note 57: GMP is 1 part benzoyl peroxide and not more than 6 parts of the subject additive by weight.

Note 58: As calcium.

Note 59: Use as packing gas.

Note 60: If used as a carbonating agent, the CO₂ in the finished wine shall not exceed 39.2 mg/kg.

Note 61: For use in minced fish only.

Note 62: As copper.

Note 63: On amount of dairy ingredients.

Note 64: Level added to dry beans; 200 mg/kg in ready-to-eat food, anhydrous basis.

Note 65: Carryover from nutrient preparations.

Note 66: As formaldehyde. For use in provolone cheese only.

Note 67: Carryover from use in casings.

Note 68: For use in natural mineral waters only.

Note 69: Use as carbonating agent.

Note 70: As the acid.

Note 71: Calcium, potassium and sodium salts only.

Note 72: Ready-to-eat basis.

Note 73: Except whole fish.

Note 74: Use level for deep orange coloured cheeses; 25 mg/kg for orange coloured cheeses; 10 mg/kg for normal coloured cheeses.

Note 75: Use in milk powder for vending machines only.

Note 76: Use in potatoes only.

Note 77: As mono-isopropyl citrate.

Note 78: For use in tocino (fresh, cured sausage) only.

Note 79: For use on nuts only.

Note 80: Equivalent to 2 mg/dm² surface application to a maximum depth of 5 mm.

Note 81: Equivalent to 1 mg/dm² surface application to a maximum depth of 5 mm.

Note 82: For use in shrimp; 6000 mg/kg for Crangon crangon and Crangon vulgaris.

Note 83: Excluding foods for infants and young children.

Note 84: Use in alcohol-free beer only.

Note 85: Except for use in coolers at 1000 mg/kg.

Note 86: Use in whipped dessert toppings other than cream only.

Note 87: Treatment level.

Note 88: Carryover from the ingredient.

Note 89: Except for use in dried tangle (KONBU) at 150 mg/kg.

Note 90: For use in milk-sucrose mixtures used in the finished product.

Note 91: By weight of defoamer.

Note 92: On the weight of the protein before re-hydration.

Note 93: Except natural wine produced from Vitis Vinifera grapes.

Note 94: For use in loganiza (fresh, uncured sausage) only.

Note 95: For use in surimi and fish roe products only.

Note 96: For use in cooler-type products only.

Note 97: For use as a protective float on brine for curing pickles.

Note 98: For dust control.

Note 99: For use as a float on fermentation fluid to prevent contamination.

Note 100: For use as a dispersing agent in dill oil used in the final food.

Note 101: Level based on the maximum recommended daily dose of 475 mg/dose, assuming one 600 mg tablet is consumed per day.

Note 102: For use as a surfactant or wetting agent for colours in the food.

Note 103: Except for use in special white wines at 400 mg/kg.

Note 104: Maximum 5000 mg/kg residue in bread and yeast-leavened bakery products.

Note 105: Except for use in dried gourd strips (KAMPYO) at 5000 mg/kg.

Note 106: Except for use in Dijon mustard at 500 mg/kg.

Note 107: Except for use in concentrated grape juice for home wine making at 2000 mg/kg.

Note 108: For use on coffee beans only.

Note 109: Use level reported as 25 lbs/1000 gal × (0.45 kg/lb) × (1 gal/3.75 L) × (1 L/kg) × (10⁶mg/kg) = 3000 mg/kg

Note 110: For use in frozen French fried potatoes only.

Note 111: For use in dipping solution only.

Note 112: For use in grated cheese only.

Note 113: Excluding butter.

Note 114: Excluding cocoa powder.

Food Cat. No.	Food Category	Max Level	Comments	Step	Year
04.1.2.7	Candied fruit	200 mg/kg	Note 6	8
04.2.2.6	Vegetable, and nut and seed pulps and preparations (e.g., vegetable desserts and sauces, candied vegetables) other than food category 04.2.2.5	200 mg/kg	Note 6	8
09.2.4	Cooked and/or fried fish and fish products, including mollusks, crustaceans, and echinoderms	200 mg/kg	Note 6	8
10.2	Egg products	30 mg/kg	Note 6	8

Benzoic Acid	INS: 210	Sodium Benzoate	INS: 211
Potassium Benzoate	INS: 212	Calcium Benzoate	INS: 213