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Food Category Details

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Frozen fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms (09.2.1)

Description:
Fresh, including partially cooked, fish subjected to freezing or quick-freezing at sea and on land for further processing.1 Examples include: frozen or deep frozen clams, cod fillets, crab, finfish, haddock, hake, lobster, minced fish, prawns and shrimp; frozen fish roe; frozen surimi; and frozen whale meat.

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 09.2.1
INS No. Food Additive or Group Max Level Notes Defined In
ASCORBYL ESTERS 1,000 mg/kg 09.2.1
950 Acesulfame potassium 200 mg/kg 09.2
472a Acetic and fatty acid esters of glycerol GMP 09.2.1
1414 Acetylated distarch phosphate GMP 09.2.1
406 Agar GMP 09.2.1
400 Alginic acid GMP 09.2.1
129 Allura red AC 300 mg/kg 09.2.1
403 Ammonium alginate GMP 09.2.1
300 Ascorbic acid, L- GMP 09.2.1
951 Aspartame 300 mg/kg 09.2
133 Brilliant blue FCF 500 mg/kg 09.2.1
320 Butylated hydroxyanisole (BHA) 200 mg/kg 09.2.1
321 Butylated hydroxytoluene (BHT) 200 mg/kg 09.2.1
CAROTENOIDS 100 mg/kg 09.2
404 Calcium alginate GMP 09.2.1
302 Calcium ascorbate GMP 09.2.1
170(i) Calcium carbonate GMP 09.2.1
161g Canthaxanthin 35 mg/kg 09.2.1
150c Caramel III - ammonia caramel 30,000 mg/kg 09.2
150d Caramel IV - sulfite ammonia caramel 30,000 mg/kg 09.2
120 Carmines 100 mg/kg 09.2.1
410 Carob bean gum GMP 09.2.1
407 Carrageenan GMP 09.2.1
330 Citric acid GMP 09.2.1
472c Citric and fatty acid esters of glycerol GMP 09.2.1
1400 Dextrins, roasted starch GMP 09.2.1
627 Disodium 5'-guanylate GMP 09.2.1
631 Disodium 5'-inosinate GMP 09.2.1
635 Disodium 5'-ribonucleotides GMP 09.2.1
ETHYLENE DIAMINE TETRA ACETATES 75 mg/kg 09.2.1
315 Erythorbic Acid (Isoascorbic acid) GMP 09.2.1
418 Gellan gum GMP 09.2.1
412 Guar gum GMP 09.2.1
414 Gum arabic (Acacia gum) GMP 09.2.1
463 Hydroxypropyl cellulose GMP 09.2.1
464 Hydroxypropyl methyl cellulose GMP 09.2.1
1440 Hydroxypropyl starch GMP 09.2.1
132 Indigotine (Indigo carmine) 300 mg/kg 09.2.1
416 Karaya gum GMP 09.2.1
425 Konjac flour GMP 09.2.1
472b Lactic and fatty acid esters of glycerol GMP 09.2.1
322(i) Lecithin GMP 09.2.1
511 Magnesium chloride GMP 09.2.1
421 Mannitol GMP 09.2.1
461 Methyl cellulose GMP 09.2.1
465 Methyl ethyl cellulose GMP 09.2.1
460(i) Microcrystalline cellulose (Cellulose gel) GMP 09.2.1
621 Monosodium L-glutamate GMP 09.2.1
942 Nitrous oxide GMP 09.2.1
1404 Oxidized starch GMP 09.2.1
PHOSPHATES 2,200 mg/kg 09.2.1
440 Pectins GMP 09.2.1
1200 Polydextroses GMP 09.2.1
475 Polyglycerol esters of fatty acids 5,000 mg/kg 09.2.1
124 Ponceau 4R (Cochineal red A) 30 mg/kg 09.2.1
402 Potassium alginate GMP 09.2.1
508 Potassium chloride GMP 09.2.1
332(i) Potassium dihydrogen citrate GMP 09.2
460(ii) Powdered cellulose GMP 09.2.1
407a Processed eucheuma seaweed (PES) GMP 09.2.1
RIBOFLAVINS 1,000 mg/kg 09.2.1
SULFITES 100 mg/kg 09.2.1
470(i) Salts of myristic, palmitic and stearic acids with ammonia, calcium, potassium and sodium GMP 09.2.1
470(ii) Salts of oleic acid with calcium, potassium and sodium GMP 09.2.1
401 Sodium alginate GMP 09.2.1
301 Sodium ascorbate GMP 09.2
466 Sodium carboxymethyl cellulose (Cellulose gum) GMP 09.2.1
331(i) Sodium dihydrogen citrate GMP 09.2
316 Sodium erythorbate (Sodium isoascorbate) GMP 09.2.1
576 Sodium gluconate GMP 09.2
110 Sunset yellow FCF 300 mg/kg 09.2.1
417 Tara gum GMP 09.2.1
413 Tragacanth gum GMP 09.2.1
333(iii) Tricalcium citrate GMP 09.2
332(ii) Tripotassium citrate GMP 09.2
331(iii) Trisodium citrate GMP 09.2
415 Xanthan gum GMP 09.2.1

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


  1. Food Chemistry, H.-D. Belitz & W. Grosch, Springer-Verlag, Heidelberg, 1987, pp. 464-68.

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