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Food Category Details

Food Category Hierarchy

Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweed products, excluding fermented soybean products of food categories 06.8.6, 06.8.7, 12.9.1, and (

Fermented vegetables are a type of pickled product, formed by the action of lactic acid bacteria, usually in the presence of salt. 1 Traditional Oriental fermented vegetable products are prepared by air-drying vegetables and exposing them to ambient temperatures so as to allow the microorganisms to flourish; the vegetables are then sealed in an anaerobic environment and salt (to generate lactic acid), spices and seasonings are added.2 Examples include: red pepper paste, fermented vegetable products (some tsukemono other than category, kimchi (fermented Chinese cabbage and vegetable preparation), and sauerkraut (fermented cabbage). Excludes fermented soybean products that are found in food categories 06.8.6 (Fermented soybeans (e.g., natto and tempe)), 06.8.7 (Fermented soybean curd), 12.9.1 (Fermented soybean paste e.g., miso), (Fermented soybean sauce), and (Other soybean sauce).

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
INS No. Food Additive or Group Max Level Notes Defined In
950 Acesulfame potassium 1,000 mg/kg
260 Acetic acid, glacial GMP
400 Alginic acid GMP
300 Ascorbic acid, L- GMP
951 Aspartame 2,500 mg/kg
BENZOATES 1,000 mg/kg
133 Brilliant blue FCF 100 mg/kg
634 Calcium 5'-ribonucleotides GMP
170(i) Calcium carbonate GMP
509 Calcium chloride GMP
327 Calcium lactate 10,000 mg/kg
150c Caramel III - ammonia caramel 50,000 mg/kg
150d Caramel IV - sulfite ammonia caramel 50,000 mg/kg 04.2.2
160a(ii) beta-Carotenes, vegetable 1,000 mg/kg
407 Carrageenan GMP
330 Citric acid GMP
472c Citric and fatty acid esters of glycerol GMP
1400 Dextrins, roasted starch GMP
472e Diacetyltartaric and fatty acid esters of glycerol 2,500 mg/kg
627 Disodium 5'-guanylate GMP
631 Disodium 5'-inosinate GMP
635 Disodium 5'-ribonucleotides GMP
127 Erythrosine 30 mg/kg
143 Fast green FCF 100 mg/kg
297 Fumaric acid GMP
422 Glycerol GMP
163(ii) Grape skin extract 100 mg/kg
412 Guar gum GMP
132 Indigotine (Indigo carmine) 300 mg/kg
270 Lactic acid, L-, D- and DL- GMP
322(i) Lecithin GMP
504(i) Magnesium carbonate 5,000 mg/kg
296 Malic acid, DL- GMP
621 Monosodium L-glutamate GMP
961 Neotame 33 mg/kg
PHOSPHATES 2,200 mg/kg
440 Pectins GMP
900a Polydimethylsiloxane 10 mg/kg
124 Ponceau 4R (Cochineal red A) 500 mg/kg
501(i) Potassium carbonate GMP
508 Potassium chloride GMP
407a Processed eucheuma seaweed (PES) GMP
1204 Pullulan GMP
SACCHARINS 200 mg/kg
SORBATES 1,000 mg/kg
SULFITES 500 mg/kg
350(ii) Sodium DL-malate GMP
262(i) Sodium acetate GMP
301 Sodium ascorbate GMP
500(i) Sodium carbonate GMP
316 Sodium erythorbate (Sodium isoascorbate) GMP
365 Sodium fumarates GMP
576 Sodium gluconate GMP
325 Sodium lactate GMP
955 Sucralose (Trichlorogalactosucrose) 580 mg/kg
110 Sunset yellow FCF 200 mg/kg
331(iii) Trisodium citrate GMP
415 Xanthan gum GMP

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.
  2. Asian Foods: Science and Technology, C.Y.W. Ang, K.S. Liu, & Y.-W. Huang, Eds., Chapter 11: Vegetable Products, S.L. Wang, Technomic Publishing Co., Lancaster PA 1999, pp. 320-323.

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