GSFA Online

Food Category Details

Food Category Hierarchy

Dried pastas and noodles and like products (06.4.2)

Description:
Products that are untreated (i.e. not heated, boiled, steamed, cooked, pre-gelatinized or frozen) and are dehydrated. Examples include dried forms of: spaghetti, bean vermicelli, rice vermicelli, macaroni, and rice noodles.

This page provides information on the food additive provisions that are acceptable for use in foods conforming to the food category.

This food category is listed in the Annex to Table 3. Unless specifically indicated below, food additive provisions implied by Table 3 do not automatically apply to this category.

GSFA Provisions for Food Category 06.4.2
INS No. Food Additive or Group Max Level Notes Defined In
1422 Acetylated distarch adipate GMP 06.4.2
1414 Acetylated distarch phosphate GMP 06.4.2
406 Agar GMP 06.4.2
400 Alginic acid GMP 06.4.2
403 Ammonium alginate GMP 06.4.2
300 Ascorbic acid, L- GMP 06.4.2
634 Calcium 5'-ribonucleotides GMP 06.4.2
404 Calcium alginate GMP 06.4.2
302 Calcium ascorbate 200 mg/kg 06.4.2
170(i) Calcium carbonate GMP 06.4.2
516 Calcium sulfate GMP 06.4.2
161g Canthaxanthin 15 mg/kg 06.4.2
150d Caramel IV - sulfite ammonia caramel 50,000 mg/kg 06.4.2
410 Carob bean gum GMP 06.4.2
160a(ii) beta-Carotenes, vegetable 1,000 mg/kg 06.4.2
407 Carrageenan GMP 06.4.2
330 Citric acid GMP 06.4.2
1400 Dextrins, roasted starch GMP 06.4.2
472e Diacetyltartaric and fatty acid esters of glycerol 5,000 mg/kg 06.4.2
627 Disodium 5'-guanylate GMP 06.4.2
631 Disodium 5'-inosinate GMP 06.4.2
635 Disodium 5'-ribonucleotides GMP 06.4.2
1412 Distarch phosphate GMP 06.4.2
297 Fumaric acid GMP 06.4.2
418 Gellan gum GMP 06.4.2
412 Guar gum GMP 06.4.2
414 Gum arabic (Acacia gum) GMP 06.4.2
416 Karaya gum GMP 06.4.2
425 Konjac flour GMP 06.4.2
270 Lactic acid, L-, D- and DL- GMP 06.4.2
322(i) Lecithin GMP 06.4.2
296 Malic acid, DL- GMP 06.4.2
421 Mannitol GMP 06.4.2
460(i) Microcrystalline cellulose (Cellulose gel) GMP 06.4.2
471 Mono- and di-glycerides of fatty acids GMP 06.4.2
621 Monosodium L-glutamate GMP 06.4.2
942 Nitrous oxide GMP 06.4.2
PHOSPHATES 900 mg/kg 06.4.2
POLYSORBATES 5,000 mg/kg 06.4.2
440 Pectins GMP 06.4.2
1413 Phosphated distarch phosphate GMP 06.4.2
402 Potassium alginate GMP 06.4.2
501(i) Potassium carbonate GMP 06.4.2
508 Potassium chloride GMP 06.4.2
407a Processed eucheuma seaweed (PES) GMP 06.4.2
405 Propylene glycol alginate 5,000 mg/kg 06.4.2
1204 Pullulan GMP 06.4.2
SORBITAN ESTERS OF FATTY ACIDS 5,000 mg/kg 06.4.2
STEAROYL LACTYLATES 5,000 mg/kg 06.4.2
470(i) Salts of myristic, palmitic and stearic acids with ammonia, calcium, potassium and sodium GMP 06.4.2
262(i) Sodium acetate GMP 06.4.2
401 Sodium alginate GMP 06.4.2
301 Sodium ascorbate 200 mg/kg 06.4.2
500(i) Sodium carbonate GMP 06.4.2
466 Sodium carboxymethyl cellulose (Cellulose gum) GMP 06.4.2
576 Sodium gluconate GMP 06.4.2
500(ii) Sodium hydrogen carbonate GMP 06.4.2
325 Sodium lactate GMP 06.4.2
474 Sucroglycerides 4,000 mg/kg 06.4.2
473a Sucrose Oligoesters, Type I and Type II 4,000 mg/kg 06.4.2
473 Sucrose esters of fatty acids 4,000 mg/kg 06.4.2
TOCOPHEROLS 500 mg/kg 06.4.2
417 Tara gum GMP 06.4.2
413 Tragacanth gum GMP 06.4.2
415 Xanthan gum GMP 06.4.2

Items in uppercase (e.g. PHOSPHATES) refer to food additive groups.


 printer-friendly version

GSFA Home Food Categories Food Additives Search Functional Classes Glossary

© FAO and WHO 2022