Notes to the Comments for the Revised Draft General Standard for Food Additives (33rd CCFAC)

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 finis hed 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 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 g rape 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) × (10 6 mg/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.