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Food Category Details

Food Category Hierarchy

Frozen vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds (04.2.2.1)

Description:
Fresh vegetables are usually blanched and frozen.1 Examples include: quick-frozen corn, quick-frozen French-fried potatoes, quick frozen peas, and quick frozen whole processed tomatoes.

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 04.2.2.1
INS No. Food Additive or Group Max Level Notes Defined In
260 Acetic acid, glacial GMP 04.2.2.1
300 Ascorbic acid, L- GMP 04.2.2.1
951 Aspartame 1,000 mg/kg 04.2.2.1
509 Calcium chloride GMP 04.2.2.1
516 Calcium sulfate GMP 04.2.2.1
150d Caramel IV - sulfite ammonia caramel 50,000 mg/kg 04.2.2
330 Citric acid GMP 04.2.2.1
ETHYLENE DIAMINE TETRA ACETATES 100 mg/kg 04.2.2.1
270 Lactic acid, L-, D- and DL- GMP 04.2.2.1
296 Malic acid, DL- GMP 04.2.2.1
621 Monosodium L-glutamate GMP 04.2.2.1
961 Neotame 33 mg/kg 04.2.2.1
PHOSPHATES 5,000 mg/kg 04.2.2.1
900a Polydimethylsiloxane 10 mg/kg 04.2.2.1
332(i) Potassium dihydrogen citrate GMP 04.2.2.1
SACCHARINS 500 mg/kg 04.2.2.1
SULFITES 50 mg/kg 04.2.2.1
331(i) Sodium dihydrogen citrate GMP 04.2.2.1
955 Sucralose (Trichlorogalactosucrose) 150 mg/kg 04.2.2.1
333(iii) Tricalcium citrate GMP 04.2.2.1
332(ii) Tripotassium citrate GMP 04.2.2.1
331(iii) Trisodium citrate GMP 04.2.2.1

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


  1. Food Chemistry, H.-D. Belitz & W. Grosch, Springer-Verlag, Heidelberg, 1987, pp. 572-576.

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