GSFA Online
Updated up to the 44th Session of the Codex Alimentarius Commission (2021)

GSFA Notes

Food additive provisions are often accompanied by one or more qualifying notes. The notes identification number appears in the "Comments" field on both "Food Additive Details" and "Food Category Details" pages.

The text of a note may be viewed by either placing the mouse pointer over the icon or clicking on the note identification number. The latter will display the entire list of notes used in the Codex GSFA.

No. Note
XS332R Excluding products conforming to the Regional Standard for Doogh (CXS 332R-2018).
XS329 Excluding products conforming to the Standard for Fish Oils (CXS 329-2017).
XS328 Excluding products conforming to the Standard for Dried Thyme (CODEX STAN 328-2017).
XS327 Excluding products conforming to the Standard for Cumin (CODEX STAN 327-2017).
XS326 Excluding products conforming to the Standard for Black, White and Green Peppers (CODEX STAN 326-2017).
XS325R Excluding products conforming to the Regional Standard for Unrefined Shea Butter (CXS 325R-2017).
XS321 Excluding products conforming to the Standard for Ginseng Products (CXS 321-2015).
XS319 Excluding products conforming to the Standard for Certain Canned Fruits (CODEX STAN 319-2015).
XS315 Excluding products conforming to the Standard for Fresh and Quick Frozen Raw Scallop Products (CODEX STAN 315-2014).
XS314R Excluding products conforming to the Standard for Date Paste (CODEX STAN 314R-2013).
XS312 Excluding products conforming to the Standard for Live Abalone and for Raw Fresh Chilled or Frozen Abalone for Direct Consumption or for Further Processing (CODEX STAN 312-2013).
XS311 Excluding products conforming to the Standard for Smoked Fish, Smoked-flavoured Fish and Smoke-dried Fish (CODEX STAN 311-2013).
XS309R Excluding products conforming to the Codex Regional Standard for Halawa Tehenia (CODEX STAN 309R-211).
XS308R Excluding products conforming to the Regional Standard for Harissa (Red Hot Pepper Paste) (CXS 308R-2011).
XS306R Excluding products conforming to the Standard for Chilli Sauce (Regional Standard) (CODEX STAN 306R-2011).
XS302 Excluding products conforming to the Standard for Fish Sauce (CODEX STAN 302-2011).
XS297 Excluding products conforming to the Standard for Certain Canned Vegetables (CODEX STAN 297-2009).
XS296 Excluding products conforming to the Standard for Jams, Jellies and Marmalades (CODEX STAN 296-2009).
XS294R Excluding products conforming to the Regional Standard for Gochujang (CXS 294R-2009).
XS292 Excluding products conforming to the Standard for Live and Raw Bivalve Molluscs (CODEX STAN 292-2008).
XS291 Excluding products conforming to the Standard for Sturgeon Caviar (CODEX STAN 291-2010).
XS290 Excluding products conforming to the Standard for Standard for Edible Casein Products (CXS 290-1995).
XS283 Excluding products conforming to the General Standard for Cheese (CXS 283-1978).
XS279 Excluding products conforming to the Standard for Butter (CXS 279-1971).
XS278 Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).
XS277 Excluding products conforming to the Standard for Brie (CXS 277-1973).
XS276 Excluding products conforming to the Standard for Camembert (CXS 276-1973).
XS275 Excluding products conforming to the Standard for Cream Cheese (CXS 275-1973).
XS274 Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).
XS273 Excluding products conforming to the Standard for Cottage Cheese (CXS 273-1968).
XS272 Excluding products conforming to the Standard for Provolone (CXS 272-1968).
XS271 Excluding products conforming to the Standard for Saint-Paulin (CXS 271-1968).
XS270 Excluding products conforming to the Standard for Tilsiter (CXS 270-1968).
XS269 Excluding products conforming to the Standard for Emmental (CXS 269-1967).
XS268 Excluding products conforming to the Standard for Samsø (CXS 268-1966).
XS267 Excluding products conforming to the Standard for Havarti (CXS 267-1966).
XS266 Excluding products conforming to the Standard for Gouda (CXS 266-1966).
XS265 Excluding products conforming to the Standard for Edam (CXS 265-1966).
XS264 Excluding products conforming to the Standard for Danbo (CXS 264-1966).
XS263 Excluding products conforming to the Standard for Cheddar (CXS 263-1966).
XS262 Excluding products conforming to the Standard for Mozzarella (CODEX STAN 262-2007).
XS260 Excluding products conforming to the Standard for Pickled Fruits and Vegetables (CODEX STAN 260-2007).
XS259R Excluding products conforming to the Codex Regional Standard for Tehena (CODEX STAN 259R-2007).
XS257R Excluding products conforming to the Codex Regional Standard for Canned Humus with Tehena (CODEX STAN 257R-2007).
XS256 Excluding products conforming to the Standard for Fat Spreads and Blended Spreads (CXS 256-2007).
XS253 Excluding products conforming to the Standard for Dairy Fat Spreads (CODEX STAN 253-2006).
XS252 Excluding products conforming to the Standard for a Blend of Sweetened Condensed Skimmed Milk and Vegetable Fat (CODEX STAN 252-2006).
XS251 Excluding products conforming to the Standard for a Blend of Skimmed Milk and Vegetable Fat in Powdered Form (CODEX STAN 251-2006).
XS250 Excluding products conforming to the Standard for a Blend of Evaporated Skimmed Milk and Vegetable Fat (CODEX STAN 250-2006).
XS249 Excluding products conforming to the Standard for Instant Noodles (CXS 249-2006).
XS244 Excluding products conforming to the Standard for Salted Atlantic Herring and Salted Sprat (CODEX STAN 244-2004).
XS243 Excluding products conforming to the Standard for Fermented Milks (CODEX STAN 243-2003).
XS240 Excluding products conforming to the Standard for Aqueous Coconut Products (CODEX STAN 240-2003).
XS236 Excluding products conforming to the Standard for Boiled Dried Salted Anchovies (CODEX STAN 236-2003).
XS223 Excluding products conforming to the Standard for Kimchi (CXS 223-2001).
XS222 Excluding products conforming to the Standard for Crackers from Marine and Freshwater Fish, Crustaceans and Molluscan Shellfish (CODEX STAN 222-2001).
XS221 Excluding products conforming to the Group Standard for Unripened Cheese including Fresh Cheese (CXS 221-2001).
XS211 Excluding products conforming to the Standard for Named Animal Fat (CODEX STAN 211- 1999).
XS210 Excluding products conforming to the Standard for Named Vegetable Oils (CXS 210-1999).
XS208 Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).
XS207 Excluding products conforming to the Standard for Standard for Milk Powders and Cream Powder (CXS 207-1999)
XS203 Excluding products conforming to the Standard for Formula Foods for Use in Very Low Energy Diets for Weight Reduction (CXS 203-1995).
XS202 Excluding products conforming to the Standard for Couscous (CXS 202-1995).
XS191 Excluding products conforming to the Standard for Quick Frozen Raw Squid (CODEX STAN 191-1995).
XS190 Excluding products conforming to the Standard for Quick Frozen Fish Fillets (CODEX STAN 190-1995).
XS189 Excluding products conforming to the Standard for Dried Shark Fins (CODEX STAN 189-1993).
XS181 Excluding products conforming to the Standard for Formula Foods for Use in Weight Control Diets (CXS 181-1991).
XS175 Excluding products conforming to the Standard for Soy Protein Products (CXS 175-1989).
XS167 Excluding products conforming to the Standard for Salted Fish and Dried Salted Fish of the Gadidae Family of Fishes (CODEX STAN 167-1989).
XS166 Excluding products conforming to the Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets – Breaded or in Batter (CODEX STAN 166-1989).
XS165 Excluding products conforming to the Standard for Quick Frozen Blocks of Fish Fillet, Minced Fish Flesh and Mixtures of Fillets and Minced Fish Flesh (CODEX STAN 165-1989).
XS160 Excluding products conforming to the Standard for Mango Chutney (CODEX STAN 160-1987).
XS152 Excluding products conforming to the Standard for Wheat Flour (CXS 152-1985).
XS151 Excluding products conforming to the Standard for Gari (CXS 151-1985).
XS145 Excluding products conforming to the Standard for Canned Chestnuts and Canned Chestnut Puree (CODEX STAN 145-1985).
XS141 Excluding products conforming to the Standard for Cocoa (Cacao) Mass (Cocoa/chocolate liquor) and Cocoa Cake (CODEX STAN 141-1983).
XS130 Excluding products conforming to the Standard for Dried Apricots (CODEX STAN 130-1981).
XS119 Excluding products conforming to the Standard for Canned Finfish (CODEX STAN 119-1981).
XS118 Excluding products conforming to the Standard for Foods for Special Dietary Use for Persons Intolerant to Gluten (CXS 118-1979).
XS117 Excluding products conforming to the Codex Standard for Bouillons and Consommés (CODEX STAN 117-1981).
XS115 Excluding products conforming to the Standard for Pickled Cucumbers (Cucumber Pickles) (CODEX STAN 115-1981).
XS105 Excluding products conforming to the Standard for Cocoa Powders (Cocoas) and Dry Mixtures of Cocoa and Sugars (CODEX STAN 105-1981).
XS98 Excluding products conforming to the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981).
XS97 Excluding products conforming to the Standard for Cooked Cured Pork Shoulder (CODEX STAN 97-1981).
XS96 Excluding products conforming to the Standard for Cooked Cured Ham (CODEX STAN 96-1981).
XS95 Excluding products conforming to the Standard for Quick Frozen Lobsters (CODEX STAN 95-1981).
XS94 Excluding products conforming to the Standard for Canned Sardines and Sardine-Type Products (CODEX STAN 94-1981).
XS92 Excluding products conforming to the Standard for Quick Frozen Shrimps and Prawns (CODEX STAN 92-1981).
XS90 Excluding products conforming to the Standard for Canned Crab Meat (CODEX STAN 90-1981).
XS89 Excluding products conforming to Standard for Luncheon Meat (CODEX STAN 89-1981).
XS88 Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981).
XS87 Excluding products conforming to the Standard for Chocolate and Chocolate Products (CODEX STAN 87-1981).
XS86 Excluding products conforming to the Standard for Cocoa Butter (CODEX STAN 86-1981).
XS73 Excluding products conforming to the Standard for Canned Baby Foods (CODEX STAN 73- 1981).
XS70 Excluding products conforming to the Standard for Canned Tuna and Bonito (70-1981).
XS67 Excluding products conforming to the Standard for Raisins (CODEX STAN 67-1981).
XS66 Excluding products conforming to the Standard for Table Olives (CODEX STAN 66-1981).
XS57 Excluding products conforming to the Standard for Processed Tomato Concentrates (CODEX STAN 57-1981).
XS38 Excluding products conforming to the General Standard for Edible Fungi and Fungus Products (CODEX STAN 38-1981).
XS37 Excluding products conforming to the Standard for Canned Shrimps or Prawns (CODEX STAN 37-1991).
XS36 Excluding products conforming to the Standard for Quick Frozen Finfish, Uneviscerated and Eviscerated (CODEX STAN 36-1981).
XS33 Excluding products conforming to the Standard for Olive Oils and Olive Pomace Oils (CODEX STAN 33-1981).
XS19 Excluding products conforming to the Standard for Edible Fats and Oils not covered by Individual Standards (CXS 19-1981).
XS13 Excluding products conforming to the Standard for Preserved Tomatoes (CODEX STAN 13-1981).
XS3 Excluding products conforming to the Standard for Canned Salmon (CODEX STAN 3-1981).
539 For use in solid forms as sold to the consumer only.
538 For use in low oil content or refrigerated products only.
537 Except for use at 5000 mg/kg in products conforming to the Regional Standard for Chilli Sauce (CXS 306R-2011).
536 For use as an emulsifier only.
535 Except for use in hard capsules and film coated tablets at 1800 mg/kg.
534 For herbs use is limited to herbs that have been ground or processed into powder only.
533 Except for use at 100 mg/kg in liquid forms as sold to the consumer only.
532 For products conforming to the Standard for Black, White and Green Peppers (CXS 326-2017), only sulfur dioxide (INS 220) may be used and only in green peppers.
531 For use in products conforming to the Standard for Spreads and Blended Spreads (CXS 256-2007); for use in fat emulsions for frying or baking purpose only.
530 Except for use in products conforming to the Standard for Spreads and Blended Spreads (CXS 256-2007): phosphoric acid (INS 338), sodium dihydrogen phosphate (INS 339(i)), disodium hydrogen phosphate (INS 339(ii)), trisodium phosphate (INS 339(iii)), potassium dihydrogen phosphate (INS 340(i)), dipotassium hydrogen phosphate (INS 340(ii)), tripotassium phosphate (INS 340(iii)), calcium dihydrogen phosphate (INS 341(i)), calcium hydrogen phosphate (INS 341(ii)), tricalcium phosphate (INS 341(iii), ammonium dihydrogen phosphate (INS 342(i)), diammonium hydrogen phosphate (INS 342(ii)), magnesium dihydrogen phosphate (INS 343(i)), magnesium hydrogen phosphate (INS 343(ii)), trimagnesium phosphate (INS 343(iii)), disodium diphosphate (INS 450(i)), trisodium diphosphate (INS 450(ii)), tetrasodium diphosphate (INS 450(iii)), tetrapotassium diphosphate (INS 450(v)), dicalcium diphosphate (INS 450(vi)), calcium dihydrogen diphosphate (INS 450(vii)), magnesium dihydrogen diphosphate (INS 450(ix)), pentasodium triphosphate (INS 451(i)), pentapotassium triphosphate (INS 451(ii)), sodium polyphosphate (INS 452(i)), potassium polyphosphate (INS 452(ii)), sodium calcium polyphosphate (INS 452(iii)), calcium polyphosphate (INS 452(iv)), ammonium polyphosphate (INS 452(v)), as acidity regulators at 1000 mg/kg as phosphorus.
529 For use in products conforming to the Standard for Fat Spreads and Blended Spreads (CXS 256-2007); if benzoates and sorbates are used in combination, the combined use shall not exceed 2000 mg/kg of which the benzoic acid portion shall not exceed 1000 mg/kg.
528 For use in products conforming to the Standard for Fat Spreads and Blended Spreads (CXS 256-2007).
527 Except for use in products conforming to the Standards for Fish Oils (CXS 329-2017), singly or in combination at 6000 mg/kg.
526 Except for use in products conforming to the Standards for Fish Oils (CXS 329-2017) at 2500 mg/kg.
525 For use in products conforming to the Standard for Edible Fats and Oils not Covered by Individual Standards (CXS 19-1981) and the Standard for Named Animal Fats (CXS 211-1999), as an antifoaming agent in oils for deep frying only.
524 For use in products conforming to the Standard for Edible Fats and Oils not Covered by Individual Standards (CXS 19-1981) and the Standard for Named Vegetable Oils (CXS 210-1999), as an antifoaming agent in oils for deep frying only.
523 For use in products conforming to the Standard for Edible Fats and Oils not Covered by Individual Standards (CXS 19-1981), as an antifoaming agent in oils for deep frying only.
522 For use in products conforming to the Standard for Edible Fats and Oils not Covered by Individual Standards (CXS 19-1981) and Named Animal Fats (CXS 211-1999).
521 For use in products conforming to the Standard for Edible Fats and Oils not Covered by Individual Standards (CXS 19-1981) and the Standard for Named Animal Fats (CXS 211-1999), singly or in combination: isopropyl citrates (INS 384) and citric and fatty acid esters of glycerol (INS 472c) at 100 mg/kg.
520 Except for use in products conforming to the Standard for Edible Fats and Oils not Covered by Individual Standards (CXS 19-1981), the Standard for Named Vegetable Oils (CXS 210-1999), singly or in combination: isopropyl citrates (INS 384) and citric and fatty acid esters of glycerol (INS 472c) at 100 mg/kg.
519 For use in products conforming to the Standard for Edible Fats and Oils not Covered by Individual Standards (CXS 19-1981) and the Standard for Named Vegetable Oils (CXS 210-1999) as an antioxidant only.
518 Except for use in products conforming to the Standard for Edible fats and oils not covered by individual standards (CXS 19-1981) and the Standard for Named Animal Fats (CXS 211-1999) at 25 mg/kg for the purposes of restoring natural colour lost in processing, or standardizing colour only.
517 Except for use in products conforming to the Standard for Edible fats and oils not covered by individual standards (CXS 19-1981) at 25 mg/kg for the purposes of restoring natural colour lost in processing, or standardizing colour only.
516 Except for use in products conforming to the Standard for Edible Fats and Oils not Covered by Individual Standards (CXS 19-1981) and the Standard for Named Animal Fats (CXS 211-1999) ): butylated hydroxyanisole (INS 320) at 175 mg/kg, butylated hydroxytoluene (INS 321) at 75 mg/kg, propyl gallate (INS 310) at 100 mg/kg, and tertiary butylhydroquinone (INS 319) at 120 mg/kg; as well, any combination of INS 320, INS 321, INS 310 and INS 319 at up to 200 mg/kg, provided the single use limits are not exceeded.
515 Except for use in products conforming to the Standard for Edible Fats and Oils not Covered by Individual Standards (CXS 19-1981) and the Standard for Named Vegetable Oils (CXS 210-1999): butylated hydroxyanisole (INS 320) at 175 mg/kg, butylated hydroxytoluene (INS 321) at 75 mg/kg, propyl gallate (INS 310) at 100 mg/kg, and tertiary butylhydroquinone (INS 319) at 120 mg/kg; as well, any combination of INS 320, INS 321, INS 310 and INS 319 at up to 200 mg/kg, provided the single use limits are not exceeded.
514 Except for use in products conforming to the Standard for Edible Fats and Oils not Covered by Individual Standards (CXS 19-1981): butylated hydroxyanisole (INS 320) at 175 mg/kg, butylated hydroxytoluene (INS 321) at 75 mg/kg, propyl gallate (INS 310) at 100 mg/kg, and tertiary butylhydroquinone (INS 319) at 120 mg/kg; as well, any combination of INS 320, INS 321, INS 310 and INS 319 at up to 200 mg/kg, provided the single use limits are not exceeded.
513 Except for use in products conforming to the Standard for Edible Fats and Oils not Covered by Individual Standards (CXS 19-1981) at 300 mg/kg.
512 For use in products conforming to the Standard for Edible fats and oils not Covered by Individual Standards (CXS 19-1981) and the Standard for Named Animal Fats (CXS 211-1999) for the purposes of restoring natural colour lost in processing, or standardizing colour only.
511 Excluding virgin and cold pressed oils in products conforming to the Standard for Edible Fats and Oils not Covered by Individual Standards (CXS 19-1981) and the Standard for Named Vegetable Oils (CXS 210-1999).
510 Wafer paper only.
509 Excluding virgin and cold pressed oils in products conforming to the Standard for Edible Fats and Oils not Covered by Individual Standards (CXS 19-1981).
508 For use in products conforming to the Standard for Edible Fats and Oils not Covered by Individual Standards (CXS 19-1981) for the purposes of natural colour lost in processing, or standardizing colour only.
507 For use in products conforming to the Standard for Edible fats and Oils Not Covered by Individual Standards (CXS 19-1981).
506 Except for use in products conforming to the General Standard for Cheese (CXS 283-1978) at 50 mg/kg.
505 Except for use in products conforming to the General Standard for Cheese (CXS 283-1978) at GMP for red marbled cheeses only.
504 Except for use in products conforming to the General Standard for Cheese (CXS 283-1978) at GMP.
503 Except for use in products conforming to the General Standard for Cheese (CXS 283-1978): propionic acid (INS 280), sodium propionate (INS 281) and calcium propionate (INS 282) at 3000 mg/kg as propionic acid.
502 Except for use in surface treatment of sliced, cut, shredded or grated cheese only for products conforming to the General Standard for Cheese (CXS 283-1978): silicon dioxide, amorphous (INS 551), calcium silicate (INS 552), magnesium silicate, synthetic (INS 553(i)), talc (INS 553(iii)) and potassium silicate (INS 560) as anticaking agents at 10,000 mg/kg, as silicon dioxide, singly or in combination.
501 For use in the cheese mass at 3000 mg/kg, and for surface or rind treatment of sliced, cut, shredded or grated cheese only at 1000 mg/kg, for products conforming to the General Standard for Cheese (CXS 283-1978): sorbic acid (INS 200), potassium sorbate (INS 202) and calcium sorbate (INS 203), as sorbic acid.
500 Except for use in products conforming to the General Standard for Cheese (CXS 283-1978) at 25 mg/kg for carotenes, beta-, synthetic (INS 160a(i)) and 35 mg/kg for both carotenal, beta-apo-8’ (INS 160e) and carotenoic acid, ethyl ester, beta-apo-08’- (INS 160f) only, i.e. no provision for carotenes, beta-, Blakeslea trispora (INS 160a(iii)).
499 Except for use in products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978): sorbic acid (INS 200), potassium sorbate (INS 202) and calcium sorbate (INS 203), at 1000 mg/kg as sorbic acid in the final product.
498 Only for use in the edible cheese rind in products conforming to the General Standard for Cheese (CXS 283-1978).
497 Except for use in products conforming to the Standard for Cream cheese (CXS 275-1973) as an emulsifier in cheese mass only.
496 Except for use in products conforming to the Standard for Cream cheese (CXS 275-1973): phosphoric acid (INS338) as acidity regulators at 880 mg/kg as phosphorus, and sodium dihydrogen phosphate (INS 339(i)), disodium hydrogen phosphate (INS 339(ii)), trisodium phosphate (INS 339(iii)), potassium dihydrogen phosphate (INS 340(i)), dipotassium hydrogen phosphate (INS 340(ii)), tripotassium phosphate (INS 340(iii)), calcium dihydrogen phosphate (INS 341(i)), calcium hydrogen phosphate (INS 341(ii)), tricalcium phosphate (INS 341(iii)), ammonium dihydrogen phosphate (INS 342(i)), diammonium hydrogen phosphate (INS 342(ii)), magnesium hydrogen phosphate (INS343(ii)), trimagnesium phosphate (INS 343(iii)), disodium diphosphate (INS 450(i)), tetrasodium diphosphate (INS 450(iii)), tetrapotassium diphosphate (INS 450(v)), dicalcium diphosphate (INS 450(vi)), pentasodium triphosphate (INS 451(i)), pentapotassium triphosphate (INS 451(ii)), sodium polyphosphate (INS 452(i)), potassium polyphosphate (INS 452(ii)), calcium polyphosphate (INS 452(iv)), ammonium polyphosphate (INS 452(v)), as stabilizers at 4400 mg/kg as phosphorus, in cheese mass only.
495 Except for use in products conforming to the Standard for Cottage cheese (CXS 273-1968): phosphoric acid (INS338) as acidity regulators at 880 mg/kg as phosphorus, and sodium dihydrogen phosphate (INS 339(i)), disodium hydrogen phosphate (INS 339(ii)), trisodium phosphate (INS 339(iii)), potassium dihydrogen phosphate (INS 340(i)), dipotassium hydrogen phosphate (INS 340(ii)), tripotassium phosphate (INS 340(iii)), calcium dihydrogen phosphate (INS 341(i)), calcium hydrogen phosphate (INS 341(ii)), tricalcium phosphate (INS 341(iii)), ammonium dihydrogen phosphate (INS 342(i)), diammonium hydrogen phosphate (INS 342(ii)), magnesium hydrogen phosphate (INS343(ii)), trimagnesium phosphate (INS 343(iii)), disodium diphosphate (INS 450(i)), tetrasodium diphosphate (INS 450(iii)), tetrapotassium diphosphate (INS 450(v)), dicalcium diphosphate (INS 450(vi)), pentasodium triphosphate (INS 451(i)), pentapotassium triphosphate (INS 451(ii)), sodium polyphosphate (INS 452(i)), potassium polyphosphate (INS 452(ii)), calcium polyphosphate (INS 452(iv)), ammonium polyphosphate (INS 452(v)), as stabilizers at 1,300 mg/kg as phosphorus, in cheese mass only.
494 For use in cheese mass and the surface treatment of sliced, cut, shredded and grated cheese products conforming to the Group Standard for Unripened Cheese including Fresh Cheese (CXS 221-2001): sorbic acid (INS 200), potassium sorbate (INS 202), calcium sorbate (INS 203).
493 For use in products conforming to the Group Standard for Unripened Cheese including Fresh Cheese (CXS 221-2001), for treatment of edible cheese rind only.
492 For use in cheese mass only of products conforming to the Standard for Cottage Cheese (CXS 273-1968) and the Standard for Cream Cheese (CXS 275-1973): sorbic acid (INS 200), potassium sorbate (INS 202), calcium sorbate (INS 203).
491 Except for use in products conforming to the Group Standard for Unripened Cheese including Fresh Cheese (CXS 221-2001) at GMP.
490 Except for use in products conforming to the Standard for Cream Cheese (CXS 275-1973), for carotenes, beta-, synthetic (INS 160a(i)), beta-, Blakeslea trispora (INS 160a(iii)), carotenal, beta-apo-8’ (INS 160e) and carotenoic acid, ethyl ester, beta-apo-08’- (INS 160f), singly or in combination, at 35 mg/kg.
489 Except for use in products conforming to the General Standard for Unripened Cheese including Fresh Cheese (CXS 221-2001) at 25 mg/kg for carotenes, beta-, synthetic (INS 160a(i)) and 35 mg/kg for both carotenal, beta-apo-8’ (INS 160e) and carotenoic acid, ethyl ester, beta-apo-08’- (INS 160f) only, i.e. no provision for carotenes, beta-, Blakeslea trispora (INS 160a(iii)).
488 Except for use in products conforming to the Group Standard for Unripened Cheese including Fresh Cheese (CXS 221-2001): silicon dioxide, amorphous (INS 551), calcium silicate (INS 552), magnesium silicate, synthetic (INS 553(i)), talc (INS 553(iii)) and potassium silicate (INS 560), singly or in combination, as anticaking agents for the surface treatment of sliced, cut, shredded or grated cheese only, at 10,000 mg/kg as silicon dioxide.
487 Except for use in products conforming to the Group Standard for Unripened Cheese including Fresh Cheese (CXS 221-2001): phosphoric acid (INS338) as acidity regulators at 880 mg/kg as phosphorus, and sodium dihydrogen phosphate (INS 339(i)), disodium hydrogen phosphate (INS 339(ii)), trisodium phosphate (INS 339(iii)), potassium dihydrogen phosphate (INS 340(i)), dipotassium hydrogen phosphate (INS 340(ii)), tripotassium phosphate (INS 340(iii)), calcium dihydrogen phosphate (INS 341(i)), calcium hydrogen phosphate (INS 341(ii)), tricalcium phosphate (INS 341(iii)), disodium diphosphate (INS 450(i)) and trisodium diphosphate (INS 450(ii)), as stabilizers/thickeners at 1540 mg/kg as phosphorus, in cheese mass only.
486 Except for use in the surface treatment of sliced, cut, shredded, and grated cheese products conforming to the Group Standard for Unripened Cheese including Fresh Cheese (CXS 221-2001): at 20 mg/kg applied to the surface, added during kneading and stretching process.
485 Only for use in products conforming to the Standard for Unripened Cheese including Fresh Cheese (CXS 221-2001) and the cheese mass of products conforming to the Standard for Cream Cheese (CXS 275-1973).
484 Except for use in products conforming to the Group Standard for Unripened Cheese including Fresh Cheese (CXS 221-2001) at 15 mg/kg.
483 Except for use in products conforming to the Standard for a Blend of Skimmed Milk and Vegetable Fat in Powdered Form (CXS 251-2006): sodium dihydrogen phosphate (INS 339(i)), disodium hydrogen phosphate (INS 339(ii)), trisodium phosphate (INS 339(iii)), potassium dihydrogen phosphate (INS 340(i)), dipotassium hydrogen phosphate (INS 340(ii)), tripotassium phosphate (INS 340(iii)), calcium dihydrogen phosphate (INS 341(i)), calcium hydrogen phosphate (INS 341(ii)), disodium diphosphate (INS 450(i)), trisodium diphosphate (INS 450(ii)), tetrasodium diphosphate (INS 450(iii)), tetrapotassium diphosphate (INS 450(v)), dicalcium diphosphate (INS 450(vi)), calcium dihydrogen diphosphate (INS 450(vii)), pentasodium triphosphate (INS 451(i)), pentapotassium triphosphate (INS 451(ii)), sodium polyphosphate (INS 452(i)), potassium polyphosphate (INS 452(ii)), sodium calcium polyphosphate (INS 452(iii)), calcium polyphosphate (INS 452(iv)), and ammonium polyphosphate (INS 452(v)), as acidity regulators only.
482 Except for use in products conforming to the Standard for a Blend of Skimmed Milk and Vegetable Fat in Powdered Form (CXS 251-2006): tricalcium phosphate (INS 341(iii)) and trimagnesium phosphate (INS 343(iii)) for use as anticaking agents only.
481 For use in products conforming to the Standard for a Blend of Skimmed Milk and Vegetable Fat in Powdered Form (CXS 251-2006), singly or in combination: butylated hydroxyanisole (BHA, INS 320), butylated hydroxytoluene (BHT, INS 321) and tertiary butylhydroxyquinone (TBHQ, INS 319).
480 Except for use in products conforming to the Standard for a Blend of Evaporated Skimmed Milk and Vegetable Fat (CXS 250-2006) and the Standard for a Blend of Sweetened Condensed Skimmed Milk and Vegetable Fat (CXS 252-2006): sodium dihydrogen phosphate (INS 339(i)), disodium hydrogen phosphate (INS 339(ii)), trisodium phosphate (INS 339(iii)), potassium dihydrogen phosphate (INS 340(i)), dipotassium hydrogen phosphate (INS 340(ii)), tripotassium phosphate (INS 340(iii)), calcium dihydrogen phosphate (INS 341(i)), calcium hydrogen phosphate (INS 341(ii)), tricalcium phosphate (INS 341(iii), disodium diphosphate (INS 450(i)), trisodium diphosphate (INS 450(ii)), tetrasodium diphosphate (INS 450(iii)), tetrapotassium diphosphate (INS 450(v)), dicalcium diphosphate (INS 450(vi)), calcium dihydrogen diphosphate (INS 450(vii)), pentasodium triphosphate (INS 451(i)), pentapotassium triphosphate (INS 451(ii)), sodium polyphosphate (INS 452(i)), potassium polyphosphate (INS 452(ii)), sodium calcium polyphosphate (INS 452(iii)), calcium polyphosphate (INS 452(iv)), ammonium polyphosphate (INS 452(v)), as acidity regulators only, at 4,400 mg/kg as phosphorus.
479 In powdered hydrolysed protein and/or amino acid based infant formula only.
478 Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars. This limitation may not apply to the appropriate use as a flavour enhancer.
477 Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars.
476 For products conforming to the Standard for Instant Noodles (CXS 249-2006): sulfur dioxide (INS 220), sodium sulfite (INS 221), sodium metabisulfite (INS 223) and potassium metabisulfite (INS 224) for use as flour treatment agents only.
475 Except in products conforming to the Standard for Instant Noodles (CXS 249-2006): sodium dihydrogen phosphate (INS 339(i)), disodium hydrogen phosphate (INS 339(ii)), trisodium phosphate (INS 339(iii)), potassium dihydrogen phosphate (INS 340(i)), dipotassium hydrogen phosphate (INS 340(ii)), tripotassium phosphate (INS 340(iii)), calcium dihydrogen phosphate (INS 341(i)), calcium hydrogen phosphate (INS 341(ii)), tricalcium phosphate (INS 341(iii)), disodium diphosphate (INS 450(i)), trisodium phosphate INS 450(ii), tetrasodium diphosphate (INS 450(iii)), dipotassium diphosphate INS 450(iv), tetrapotassium diphosphate (INS 450(v)), calcium dihydrogen phosphate INS 450(vii), pentasodium triphosphate (INS 451(i)), pentapotassium triphosphate INS 451(ii), sodium polyphosphate (INS 452(i)), potassium polyphosphate (INS 452(ii)), sodium calcium polyphosphate INS 452(iii), calcium polyphosphate (INS 452(iv)), and ammonium polyphosphate (INS 452(v)) for use only as humectants at 2,000 mg/kg, singly or in combination, as phosphorus.
474 Except for use of beta-carotenes, Blakeslea trispora (INS 160a(iii)) at 1000 mg/kg, carotenal, beta-apo-8’ (INS 160e) at 200 mg/kg, and carotenoic acid, ethyl ester, beta-apo-8’ (INS 160f) at 1000 mg/kg in products conforming to the Standard for Instant Noodles (CXS 249-2006).
473 Except for use in products conforming to the Standard for Instant Noodles (CXS 249-2006) at 200 mg/kg.
472 For use in products conforming to the Standard for Wheat Flour (CXS 152-1985) as a flour treatment agent only.
471 In products conforming to the Standard for Wheat Flour (CXS 152-1985), only for use in flours for high ratio cakes.
470 In products conforming to the Standard for Wheat Flour (CXS 152-1985), only for use as a flour treatment agent in flours for biscuit and pastry manufacture: sulfur dioxide (INS 220), sodium sulfite (INS 221), sodium metabisulfite (INS 223) and potassium metabisulfite (INS 224) only.
469 For use in products conforming to the Standard for Wheat Flour (CXS 152-1985) as a flour treatment agent: calcium dihydrogen phosphate (INS 341(i)), calcium hydrogen phosphate (INS 341(ii)), tricalcium phosphate (INS 341(iii)), ammonium dihydrogen phosphate (INS 342(i)) and diammonium hydrogen phosphate (INS 342(ii)) only.
468 Except for use in products conforming to the Standard for Wheat Flour (CXS 152-1985) as a flour treatment agent only, at a maximum level of 60 mg/kg.
467 For flours for leavened bread only in products conforming to the Standard for Wheat Flour (CXS 152-1985).
466 For use to produce carbonated products only.
465 For products conforming to the Standard for Sugars (CXS 212-1999) as anticaking agents only: Calcium dihydrogen phosphate (INS 341(i)), calcium hydrogen phosphate (INS 341(ii)), tricalcium phosphate (INS 341(iii)), magnesium dihydrogen phosphate (INS 343(i)), magnesium hydrogen phosphate (INS 343(ii), trimagnesium phosphate (INS 343(iii)), magnesium carbonate (INS 504(i)), bone phosphate (INS 542), silicon dioxide, amorphous (INS 551), calcium silicate (INS 552), and magnesium silicate, synthetic (INS 553(i)) singly or in combination but still within prescribed separate individual maximum levels.
464 For use in products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966) Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Emmental (CXS 269-1967), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968) and Provolone (CXS 272-1968) only as preservatives.
463 For use in cheese mass only for products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966) Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Emmental (CXS 269-1967), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968), Provolone (CXS 272-1968), Coulommiers (CXS 274-1969), Camembert (CXS 276-1973) and Brie (CXS 277-1973).
462 For use in cheese mass only for products conforming to the Standards for Cheddar (CXS 263-1966) and Danbo (CXS 264-1966).
461 For the surface treatment of sliced, cut, shredded or grated cheese for products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966) Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Emmental (CXS 269-1967), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968) and Provolone (CXS 272-1968) only as anticaking agents
460 Except for use at 3,000 mg/kg singly or in combination: propionic acid (INS 280), sodium propionate (INS 281) and calcium propionate (INS 282) in products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966) Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968) and Provolone (CXS 272-1968).
459 Except for use at 10,000 mg/kg, singly or in combination: silicon dioxide, amorphous (INS 551), calcium silicate (INS 552), magnesium silicate, synthetic (INS 553(i)) and talc (INS 553(iii)) in products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966) Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Emmental (CXS 269-1967), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968) and Provolone (CXS 272-1968), as anticaking agents only: silicates calculated as silicon dioxide.
458 Except for use in cheese mass only for products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966), Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Emmental (CXS 269-1967), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968), Provolone (CXS 272-1968), Coulommiers (CXS 274-1969), Camembert (CXS 276-1973) and Brie (CXS 277-1973); singly or in combination at 35 mg/kg.
457 Except for use in products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966), Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Emmental (CXS 269-1967), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968) and Provolone (CXS 272-1968): at a maximum level of 1000 mg/kg for surface treatment only.
456 For use in waxes, coatings or glazes where these surface treatments are allowed for the application to the surface of fresh vegetables, seaweeds, or nuts and seeds.
455 For use as a glaze where such surface treatment is allowed for application to the surface of fresh vegetables, seaweeds or nuts and seeds.
454 For use in waxes, coatings or glazes where these surface treatments are allowed for application to the surface of fresh fruit.
453 For use as a glaze where such surface treatment is allowed for application to the surface of fresh fruit.
452 Except for use at 5200 mg/kg in dried egg whites used for further processing only.
451 On the dry mixture basis.
450 Except for use at 20,000 mg/kg in fruity confection products.
449 Excluding plain fermented milks based on fermented milks not heat treated after fermentation conforming to CXS 243-2003.
448 For use in UHT milk from bovine species to compensate for citrate or calcium content to prevent sedimentation as a result of climatic conditions only.
447 Except for use at 500 mg/kg in fat based or aerated products.
446 Except for use at 100 mg/kg in sugar-based icings.
445 Except for use at 300 mg/kg in lemon and citrus flavoured products.
444 Except for use at 700 mg/kg in yellow fruit or spice flavoured chewing gum.
443 Except for use at 200 mg/kg in milk toffees.
442 Except for use at 300 mg/kg in lemon flavored candies.
441 Except for use at 300 mg/kg in candies with red fruit flavour.
440 Except for use at 200 mg/kg in candy with hard panned sugar coating.
439 For UHT milk from non-bovine species only.
438 For use as emulsifier or stabilizer only.
437 Excluding use in smoke-dried fish conforming to the Standard for Smoked Fish, SmokeFlavoured Fish and Smoke-Dried Fish (CODEX STAN 311-2013).
436 For use as acidity regulators only: in products conforming to the Standard for Canned Shrimps or Prawns (CODEX STAN 37-1991) only Phosphoric Acid (INS 338) is permitted up to a maximum of 540 mg/kg as phosphorus; in products conforming to the Standard for Canned Tuna and Bonito (CODEX STAN 70-1981) only Disodium diphosphate (INS 450(i)) is permitted up to a maximum of 4,400 mg/kg as phosphorus (including natural phosphates); in products conforming to the Standard for Canned Crab Meat (CODEX STAN 90-1981) only Phosphoric Acid (INS 338) and Disodium diphosphate (INS 450(i)) are permitted up to a maximum of 4,400 mg/kg, singly or in combination, as phosphorus (including natural phosphates).
435 For use of tartrazine (INS 102), sunset yellow FCF (INS 110), amaranth (INS 123) and ponceau 4R (cochineal red A) (INS 124) singly or in combination up to a maximum level of 30 mg/kg in the final product as colours only for the purpose of restoring colour lost in processing for products conforming to the Standard for Canned Shrimps or Prawns (CODEX STAN 37-1991).
434 Carry-over from use as an antioxidant in flavours, colours, juice ingredients and nutrient preparations.
433 For use in rice crackers and potato snacks only.
432 For use in doughs used in cereal based savory snacks only.
431 Excluding use in whiskey.
430 Only for use in emulsified liquors.
429 Except for use in canned coffee with milk at 2000 mg/kg.
428 As residue in biscuits and rusks.
427 Except for use in concentrated marinades applied to food at 10,000 mg/kg.
426 Except for use in concentrated marinades applied to food at 20,000 mg/kg.
425 For use in malt liquor only.
424 For use as a glazing agent.
423 For use in dashi and furikake only.
422 For use in curry roux only.
421 For use in pastes and condiment products containing plant-derived oils only.
420 Except for use at 700 mg/kg in smoked molluscs and salted molluscs.
419 For use only in ready-to-eat products that require refrigeration.
418 Except for use at 6,000 mg/kg, singly or in combination, on the basis of fish oils.
417 For use in capsule and tablet form.
416 Tocopherol concentrate, mixed (INS 307b) only.
415 For use in pickled products only.
414 For use in marinated products only.
413 INS 452(i-v) only in products conforming to the Standard for Crackers From Marine and Freshwater Fish, crustacean and Molluscan Shellfish (CODEX STAN 222-2001).
412 For use in fish sausage only.
411 Except for use in lactose reduced milks at 500 mg/kg.
410 Excluding lactose reduced milks.
409 For use only in products intended for further processing or special dietary uses, reduced or low sugar content, or where sweetening properties have been replaced wholly or partially by food additive sweeteners.
408 For use in flavoured and/or sweetened milk powder analogues only.
407 Excluding all fluid milks that are not mineral or vitamin fortified.
406 For use in energy-reduced products or products with no added sugar conforming to the Standard for Fermented Milk (CODEX STAN 243-2003) at 100 mg/kg.
405 For use in energy-reduced products or products with no added sugar conforming to the Standard for Fermented Milk (CODEX STAN 243-2003) at 1000 mg/kg.
404 For use in energy-reduced products or products with no added sugar conforming to the Standard for Fermented Milk (CODEX STAN 243-2003) at 400 mg/kg.
403 Excluding fermented milks and drinks not heat-treated after fermentation.
402 For use in products conforming to the Standard for Fermented Milk (CODEX STAN 243- 2003) at 100 mg/kg.
401 For use in products conforming to the Standard for Fermented Milk (CODEX STAN 243- 2003) at 600 mg/kg.
400 For use in products conforming to the Standard for Fermented Milk (CODEX STAN 243- 2003) at 150 mg/kg.
399 For use in products conforming to the Standard for Fermented Milk (CODEX STAN 243- 2003) at 10,000 mg/kg.
398 For use in products conforming to the Standard for Fermented Milk (CODEX STAN 243- 2003) at 1000 mg/kg.
397 For use at 1000 mg/kg in non-UHT and non-sterilised buttermilk.
396 For products conforming to the Standard for Cooked Cured Ham (CODEX STAN 96-1981) and the Standard for Cooked Cured Pork Shoulder (CODEX STAN 97-1981), use is limited to ready-to-eat products which require refrigeration.
395 For use in heat-treated products conforming to the Standard for Quick Frozen Shrimps and Prawns (CODEX STAN 92-1981).
394 For use in non-standardized food; and in products conforming to the Standard for Quick Frozen Shrimps or Prawns (CODEX STAN 92-1981); Quick Frozen Lobsters (CODEX STAN 95-1981); Quick Frozen Blocks of Fish Fillet, Minced Fish Flesh and Mixtures of Fillets and Minced Fish Flesh (CODEX STAN 165-1989); and Quick Frozen Fish Fillets (CODEX STAN 190-1995) as humectants at 2200 mg/kg as phosphorous: INS 339(i), INS 339(ii), INS 339(iii), INS 340(i), INS 340(ii), INS 340(iii), INS 341(i), INS 341(ii), INS 450(iii), INS 450(v), INS 450(vii), INS 451(i), INS 451(ii), INS 452(i), INS 452(ii), INS 452(iii), INS 452(iv), INS 452(v), and INS 542.
393 For use on Quick Frozen Scallop Meat and Quick Frozen Roe-on Scallop Meat Processed with phosphates conforming to the Standard for Fresh and Quick Frozen Raw Scallop Products (CODEX STAN 315-2014) as follows: the following phosphates at 2200 mg/kg as phosphorus for use as acidity regulators: INS 338, 339(i,ii,iii), 340(i,ii,iii), 341(i,ii,iii), 342(i,ii), 343(i,ii,iii), 450(i,ii,iii,v,vi,vii,ix), 451(i,ii), 452(i,ii,iii,iv,v); the following for use as humectants: INS 339(i,ii,iii), 340(i,ii,iii), 341(i,ii,iii), 450(i,ii,iii,v,vii), 451(i,ii), INS 452(i,ii,iii,iv,v), and 542; the following for use as sequestrants: INS 338, 339(i,ii,iii), 340(i,ii,iii), 341(i), 450(i,ii,iii,v,vi,vii), 451(i,ii,), 452(i,ii,iii,iv,v); and the following for use as stabilizers: INS 339(i,ii,ii), 340(i,ii,iii), 341(i,ii,iii), 342(i,ii), 343(i,ii,iii), I450(i), INS 450(ii), INS 450(iii,v,vi,vii,ix), 451(i,ii), 452(i,ii,iii,iv,v) and 542.
392 For non-standardized food and for products conforming to the Standard for Live and Raw Bivalve Molluscs (CODEX STAN 292-2008): for use as an antioxidant for raw frozen molluscs.
391 For non-standardized food and for minced fish flesh only in products conforming to the Standard for Quick Frozen Blocks of Fish Fillets, Minced Fish Flesh and Mixtures of Fillets and Minced Fish Flesh (CODEX STAN 165-1989).
390 For use as an antioxidant for non-standardized food and for raw chilled shucked mollusks conforming to the Standard for Live and Raw Bivalve Molluscs (CODEX STAN 292-2008).
389 Except for use at 500 mg/kg in products containing nut paste
388 Excluding bread prepared solely with wheat flour, water, yeast or leaven, and salt.
387 Except for use at 20000 mg/kg in powdered sugar for fine bakery wares.
386 Except for use in the Standard for Pickled Cucumbers (Cucumber Pickles) (CODEX STAN 115-1981) at 500 mg/kg, singly or in combination with other emulsifiers.
385 As a humectant for wetting of fumaric acid (INS 297).
384 On a gelatin powder basis.
383 For use in gelatin powder only.
382 For use only in smoked fish and smoke-flavoured fish products conforming to the Standard for Smoked Fish, Smoked-flavoured fish, and Smoke-dried fish (CODEX STAN 311-2013).
381 As consumed.
380 Except for use in powdered infant formula at 7,500 mg/kg.
379 For use in hydrolyzed protein and/or amino acid based liquid infant formula only.
378 For oils and fats for deep frying.
377 For products conforming to the Standard for Luncheon Meat (CODEX STAN 89-1981), Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981), and Standard for Corned Beef (CODEX STAN 88-1981) use is limited to ready-to-eat products which require refrigeration.
376 For use in hydrolyzed protein and/or amino acid based infant formula only.
375 Excluding products conforming to the Standard for Chocolate and Chocolate Products (CODEX STAN 87-1981) except for white chocolate, where ascorbyl palmitate (INS 304) may be used only as an antioxidant at 200 mg/kg calculated on a fat content basis.
374 For use in cooked frozen meat products only.
373 For use in sausage only.
372 For use in rolls only.
371 For use at 10,000 mg/kg in boiled noodles only.
370 For use in noodles, skin or crusts for spring rolls, wontons, and shou mai only.
369 For use in granola-type breakfast cereals only.
368 For use at 10,000 mg/kg in whipped decorations.
367 For use at 10,000 mg/kg in candy containing not less than 10% oil.
366 10,000 mg/kg in imitation chocolate with >5% water content.
365 On a casings basis.
364 Singly or in combination.
363 For use at 50,000 mg/kg for emulsified oils used in the production of noodles or bakery products.
362 Excluding plain products conforming to the Standard for Fermented Milks (CODEX STAN 243-2003).
361 For use at 5,000 mg/kg as tartaric acid in products conforming to the Standard for Dairy Fat Spreads (CODEX STAN 253-2006).
360 In dairy fat spreads limited to products with < 70% fat content or baking purposes only.
359 Excluding dairy fat spreads with ≥ 70% milk fat content.
358 For use in products in a syrup or juice only.
357 Except for use in refined olive oil, olive oil, refined olive-pomace oil and olive-pomace oil at 200 mg/kg to restore natural tocopherol lost in production.
356 Excluding virgin or cold pressed oils.
355 For use at 10,000 mg/kg in flavoured products conforming to the Standard for Fermented Milks (CODEX STAN 243-2003) only.
354 For use at 2,000 mg/kg in flavoured products conforming to the Standard for Fermented Milks (CODEX STAN 243-2003) only.
353 On dry basis.
352 Except for use at 6,000 mg/kg in products with > 20% fat content.
351 Only for use in products conforming to the Standard for Cream Cheese (CODEX STAN 275-1973).
350 For use at 10,000 mg/kg in cream powder analogues only.
349 For use at 7,000 mg/kg in bakery cream fillings only.
348 For general use in dried seaweed only.
347 Excluding plain products.
346 For use in products conforming to the Codex Standard for Bouillons and Consommés (CODEX STAN 117-1981), singly or in combination: d-alpha-tocopherol (INS 307a), tocopherol concentrate, mixed (INS 307b), and dl-alpha-tocopherol (INS 307c) at 50 mg/kg.
345 For use in curried products only
344 For use of riboflavin, synthetic (INS 101(i)) only in products conforming to the Codex Standard for Bouillons and Consommés (CODEX STAN 117-1981).
343 For use in products conforming to the Codex Standard for Bouillons and Consommés (CODEX STAN 117-1981): sodium dihydrogen phosphate (INS 339(i)), disodium hydrogen phosphate (INS 339(ii)), trisodium phosphate (INS 339(iii)), potassium dihydrogen phosphate (INS 340(i)), dipotassium hydrogen phosphate (INS 340(ii)), tripotassium phosphate (INS 340(iii)), disodium diphosphate (INS 450(i)), trisodium diphosphate (INS 450(ii)), tetrasodium diphosphate (INS 450(iii)), tetrapotassium diphosphate (INS 450(v)), pentasodium triphosphate (INS 451(i)), pentapotassium triphosphate (INS 451(ii)), sodium polyphosphate (INS 452(i)), and potassium polyphosphate (INS 452(ii)) as acidity regulators at 440 mg/kg as phosphorus; calcium dihydrogen phosphate (INS 341(i)), calcium hydrogen phosphate (INS 341(ii)), and tricalcium phosphate (INS 341(iii)) as anticaking agents at 800 mg/kg as phosphorus on the dry matter basis in dehydrated products only; and dicalcium diphosphate (INS 450(vi)) and calcium polyphosphate (INS 452(iv)) as emulsifiers, stabilizers, and thickeners at 1320 mg/kg as phosphorus.
342 For use of chlorophylls, copper complexes (INS 141(i)) only in products conforming to the Codex Standard for Bouillons and Consommés (CODEX STAN 117-1981).
341 For use in products conforming to the Codex Standard for Bouillons and Consommés (CODEX STAN 117-1981) singly or in combination: carotenes, beta-, vegetable (INS 160a(ii)), carotenal, beta-apo-8’- (INS 160e) and carotenoic acid, ethyl ester, beta-apo-8'- (INS 160f) at 50 mg/kg.
340 Except for products not conforming tothe Codex Standard for Bouillons and Consommés (CODEX STAN 117-1981) at 100 mg/kg.
339 Excluding use for canned bouillons and consommés.
338 For use in products conforming to the Codex Standard for Bouillons and Consommés (CODEX STAN 117-1981) singly or in combination: sorbic acid (INS 200), potassium sorbate (INS 202), calcium sorbate (INS 203), benzoic acid (INS 210), sodium benzoate (INS 211), potassium benzoate (INS 212), and calcium benzoate (INS 213) at 500 mg/kg as sorbic acid (INS 200-203) or as benzoic acid (INS 210-213).
337 For use in products conforming to the Codex Standard for Bouillons and Consommés (CODEX STAN 117-1981) at 50 mg/kg.
336 For use in Chinese plum juices only.
335 For use in products containing vegetable protein only.
334 For salted fish with a salt content of greater than or equal to 18 percent during processing.
333 In foods conforming to the Standard for Smoked Fish, Smoke-Flavoured Fish and SmokeDried Fish (CODEX STAN 311-2013), for use in reduced oxygen packaged products in smoked fish and smoke-flavoured fish products only.
332 For general use as a glazing agent.
331 For non-standardized foods: for use in minced fish, shrimps and prawns only.
330 Except for use in canned products.
329 Use level in milk and soy based products only.
328 Singly or in combination with other thickeners.
327 For use in fish products cooked in soy sauce.
326 For use in fresh meat, poultry and game products only.
325 For general use in surimi products.
324 For use in aloe vera only.
323 For use as firming agent.
322 For use in cooked products boiled with soy sauce only.
321 For use in powdered mixes only.
320 Within the limit for sodium listed in the Codex Standard for Processed Cereal-based Foods for Infants and Young Children (CODEX STAN 74-1981) for foods corresponding to that standard : singly or in combination with other sodium containing additives.
319 Within the limit for sodium listed in the Codex Standard for Canned Baby Food (CODEX STAN 73-1981) for foods corresponding to that standard : singly or in combination with other sodium containing additives.
318 In dry cereal only.
317 As ascorbic acid.
316 Within the limit for sodium specified in the Codex Standard for Follow-up Formulae (CODEX STAN 156-1987): singly or in combination with other sodium containing additives.
315 Singly or in combination: ascorbic acid (INS 300), sodium ascorbate (INS 301), calcium ascorbate (INS 302), and ascorbyl palmitate (INS 304).
314 For use in yeast extracts.
313 For use in products conforming to the Standard for Crackers from Marine and Freshwater Fish, Crustaceans and Molluscan Shellfish (CODEX STAN 222-2001).
312 For use in tsukudani and surimi products only.
311 For use in terrine only.
310 Except for use in products conforming to the Standard for Canned Shrimps or Prawns (CODEX STAN 37-1981) and the Standard for Canned Crab Meat (CODEX STAN 90-1981) at 250 mg/kg.
309 For use in breaded or battered foods applied to non-standardized foods only.
308 For use in raw mollusks only.
307 Excluding raw squid.
306 Excluding products conforming to the Standard for Dried Shark Fins (CODEX STAN 189-1993), the Standard for Crackers from Marine and Freshwater Fish, Crustaceans and Molluscan Shellfish (CODEX STAN 222-2001), the Standard for Boiled Dried Salted Anchovies (CODEX STAN 236-2003), the Standard for Live Abalone and for Raw Fresh Chilled or Frozen Abalone for Direct Consumption or for Further Processing (CODEX STAN 312-2013), and the Standard for Fresh and Quick Frozen Raw Scallop Products (CODEX STAN 315-2014).
305 Except for use in breading or batter coatings in products conforming to the Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets – Breaded or in Batter (CODEX STAN 166-1989) only at 25 mg/kg as norbixin.
304 For use only in breaded or batter coatings in products conforming to the Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets – Breaded or in Batter (CODEX STAN 166- 1989), singly or in combination: carotenoids (beta-carotenes, synthetic (INS 160a(i)), beta-carotenes, Blakeslea trispora (INS 160a(iii)), carotenal, beta-apo-8’ (INS 160e), carotenoic acid, ethyl ester, betaapo-8’- (INS 160f)) and beta-carotenes, vegetable (INS 160a(ii)).
303 Excluding products (other than white chocolate) conforming to the Standard for Chocolate and Chocolate Products (CODEX STAN 87-1981).
302 For use of sodium dihydrogen phosphate (INS 339(i)), disodium hydrogen phosphate (INS 339(ii), trisodium phosphate (INS 339(iii)), potassium dihydrogen phosphate (INS 340(i)), dipotassium hydrogen phosphate (INS 340(ii)), tripotassium phosphate (INS 340(iii)), calcium dihydrogen phosphate (341(i)), calcium hydrogen phosphate (INS 341(ii)), tricalcium phosphate (INS 341(iii)), disodium diphosphate (INS 450(i)), trisodium diphosphate (INS 450(ii)), tetrasodium diphosphate (INS 450(iii)), tetrapotassium diphosphate (INS 450(v)), calcium dihydrogen diphosphate (INS 450(vii)), pentasodium triphosphate (INS 451(i)), pentapotassium triphosphate (INS 451(ii)), sodium polyphosphate (INS 452(i)), potassium polyphosphate (INS 452(ii)), sodium calcium polyphosphate (INS 452(iii)), calcium polyphosphate (INS 452(iv)), ammonium polyphosphate (INS 452(v)), and bone phosphate (INS 542) as humectants in products conforming to the Standard for Luncheon Meat (CODEX STAN 89-1981) and Cooked Cured Chopped Meat (CODEX STAN 98-1981) at 1320 mg/kg as phosphorous. The total amount of phosphates (naturally present and added) shall not exceed 3520 mg/kg as phosphorous.
301 Interim maximum level until CCFA53.
300 For use in salted squid only.
299 For use in non-standardized food; and in products conforming to the Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets - Breaded or in Batter (CODEX STAN 166-1989): the following phosphates for use as humectants at 2200 mg/kg as phosphorous, INS 339(i), 339(ii), 339(iii), 340(i), 340(ii), 340(iii), 341(i), 341(ii), 341(iii), 450(i), 450(ii), 450(iii), 450(v), 450(vii), 451(i), 451(ii), 452(i), 452(ii), 452(iii), 452(iv), 452(v), and 542; and the following phosphates for use as raising agents in bread and batter coatings only at 440 mg/kg as phosphorous, INS 339(i), 340(iii), 341(i), 341(ii), 341(iii), 450(i), 450(ii), 450(iii), 450(v), 450(vi), 450(vii), 450(ix), 452(i), 452(ii), 452(iii) and 452(iv).
298 For use only in products conforming to the Standard for Provolone (CXS 272-1968).
297 The level in the ready-to-eat food shall not exceed 200 mg/kg on the anhydrous basis.
296 Except for use in perilla in brine at 780 mg/kg.
295 For use in products conforming to the Standard for Canned Baby Foods (CODEX STAN 73-1981) only, as an acidity regulator.
294 Except for use in liquid products at 600 mg/kg as steviol equivalents.
293 On the saponin basis.
292 Except for use in hydrolyzed protein and/or amino acid-based formula at 25 000 mg/kg.
291 Except for use of beta-apo-8'-carotenal (INS 160e) and beta-apo-8'-carotenoic acid, methyl or ethyl ester (INS 160f) at 35 mg/kg.
290 For use in products conforming to the Standard for Luncheon Meat (CODEX STAN 89-1981) and Cooked Cured Chopped Meat (CODEX STAN 98-1981) at 15 mg/kg to replace loss of colour in product with binders only.
289 For use of sodium dihydrogen phosphate (INS 339(i)), disodium hydrogen phosphate (INS 339(ii)), trisodium phosphate (INS 339(iii)), potassium dihydrogen phosphate (INS 340(i)), dipotassium hydrogen phosphate (INS 340(ii)), tripotassium phosphate (INS 340(iii)), calcium dihydrogen phosphate (INS 341(i)), calcium hydrogen phosphate (INS 341(ii)), tricalcium phosphate (INS 341(iii), disodium diphosphate (INS 450(i)), trisodium diphosphate (INS 450(ii)), tetrasodium diphosphate (INS 450(iii)), tetrapotassium diphosphate (INS 450(v)), calcium dihydrogen diphosphate (INS 450(vii)), pentasodium triphosphate (INS 451(i)), pentapotassium triphosphate (INS 451(ii)), sodium polyphosphate (INS 452(i)), potassium polyphosphate (INS 452(ii)), sodium calcium polyphosphate (INS 452(iii)), calcium polyphosphate (INS 452(iv)), ammonium polyphosphate (INS 452(v)), and bone phosphate (INS 542) as humectants in products conforming to the Standard for Cooked Cured Ham (CODEX STAN 96-1981) and Cooked Cured Pork Shoulder (CODEX STAN 97-1981). The total amount of phosphates (naturally present and added) shall not exceed 3 520 mg/kg as phosphorus.
288 For use in products conforming to the Standard for Cooked Cured Ham (CODEX STAN 96-1981) and Cooked Cured Pork Shoulder (CODEX STAN 97-1981).
287 Except for use in products conforming to the Standard for Corned Beef (CODEX STAN 88-1981) at 30 mg/kg as residual NO2 ion.
286 For use in products conforming to the Standard for Luncheon Meat (CODEX STAN 89-1981) and the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981).
285 Singly or in combination: INS 1412, 1413, 1414 and 1422 in products conforming to the Standard for Follow-Up Formula (CODEX STAN 156-1987).
284 Singly or in combination: INS 1412, 1413, 1414 and 1440 in products conforming to the Standard for Infant Formula and Formulas for Special Medical Purposes Intended for Infants (CODEX STAN 72-1981).
283 For use in canned fruit-based baby foods conforming to the Standard for Canned Baby Foods (CODEX STAN 73-1981) only.
282 Only non-amidated pectins may be used in the Standard for Canned Baby Foods (CODEX STAN 73-1981).
281 For use in fresh minced meat which contains other ingredients apart from comminuted meat only.
280 For use in pickled radish only.
279 Except for products conforming to the standard for Edible Fungi and Fungus Products (CODEX STAN 38-1981).
278 For use in whipped cream and cream packed under pressure only.
277 For use in flavoured vinegar and in rice vinegar only.
276 Singly or in combination with other modified starches used as thickeners In products conforming to the Standard for Canned Baby Foods (CODEX STAN 73-1981).
275 For use at 1 500 mg/kg In products conforming to the Standard for Canned Baby Foods (CODEX STAN 73-1981).
274 For use at 15 000 mg/kg in products conforming to the Standard for Processed Cereal-Based Foods for Infants and Young Children (CODEX STAN 74-1981).
273 Singly or in combination: INS 410, 412, 414, 415 and 440 except for use at 20 000 mg/kg in gluten-free cereal based foods in products conforming to the Standard for Processed Cereal-Based Foods for Infants and Young Children (CODEX STAN 74-1981).
272 Singly or in combination: INS 410, 412, 414, 415 and 440 at 20 000 mg/kg in gluten-free cereal based foods, and 10 000 mg/kg in other products conforming to the Standard for Processed Cereal-Based Foods for Infants and Young Children (CODEX STAN 74-1981).
271 For use in products conforming to the Standard for Canned Baby Foods (CODEX STAN 73-1981).
270 For use at 60 000 mg/kg, singly or in combination with other starch thickeners In products conforming to the Standard for Canned Baby Foods (CODEX STAN 73-1981).
269 Singly or in combination with other modified starches used as thickeners in products conforming to the Standard for Processed Cereal-Based Foods for Infants and Young Children (CODEX STAN 74-1981).
268 Singly or in combination: INS 471, 472a, 472b and 472c in products conforming to the Standard for Processed Cereal-Based Foods for Infants and Young Children (CODEX STAN 74-1981).
267 Excluding products conforming to the Standard for Certain Canned Fruits (CODEX STAN 319-2015) except for use in special holiday packs for canned pears conforming to the standard.
266 Excluding canned mangoes and canned pears conforming to the Standard for Certain Canned Fruits (CODEX STAN 319-2015).
265 For use in quick frozen French fried potatoes only, as a sequestrant.
264 Except for use in sterilized fungi at 5 000 mg/kg: citric acid (INS 330) and lactic acid (INS 270), singly or in combination.
263 Except for use in pickled fungi at 20 000 mg/kg.
262 For use in edible fungi and fungus products only.
261 For use in heat-treated buttermilk only.
260 For use in powdered beverage whiteners only.
259 Singly or in combination: sodium aluminosilicate (INS 554) and calcium aluminium silicate (INS 556).
258 Excluding maple syrup.
257 Except for use in breading or batter coatings in products conforming to the Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets – Breaded or in Batter (CODEX STAN 166-1989) only at 25 mg/kg as bixin.
256 For use in noodles, gluten-free pasta and pasta intended for hypoproteic diets only.
255 Except for use in seasonings applied to foods in food category 15.1 at 1 700 mg/kg.
254 For use in salt applied to dry salted cheeses during manufacturing only.
253 For non-standardized foods and for use in minced fish flesh only in products conforming to the Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets - Breaded or in Batter (CODEX STAN 166-1989).
252 For use in self-rising flour and self-rising corn meal only.
251 For use in processed American cheese only.
250 For use in boiled mollusks and tsukudani only.
249 For use as a raising agent in mixes for steamed breads and buns only.
248 For use as a raising agent only.
247 For use in kuzukiri and harusame only.
246 Singly or in combination: aluminium ammonium sulfate (INS 523) and sodium aluminium phosphates (acidic and basic; (INS 541(i),(ii)).
245 For use in pickled vegetables only.
244 For use in biscuit dough only.
243 For use in products conforming to the Standard for Processed Cereal-based Foods for Infants and Young Children (CODEX STAN 74-1981) only, as a raising agent.
242 For use as an antioxidant only.
241 For use in surimi products only.
240 The use level is within the limit for sodium listed in the Standard for Canned Baby Foods (CODEX STAN 73-1981).
239 Excluding products conforming to the Standard for Canned Baby Foods (CODEX STAN 73-1981).
238 Except for use in products corresponding to the Standard for Processed Cereal-Based Foods for Infants and Young Children (CODEX STAN 74-1981) at GMP.
237 Excluding products conforming to the Standard for Processed Cereal-Based Foods for Infants and Young Children (CODEX STAN 74-1981).
236 Excluding products conforming to the Standard for Cream and Prepared Creams (reconstituted cream, recombined cream, prepackaged liquid cream) (CODEX STAN 288-1976).
235 For use in reconstituted and recombined products only.
234 For use as a stabilizer or thickener only.
233 As nisin.
232 For use in vegetable fats conforming to the Standard for Edible Fats and Oils Not Covered by Individual Standards (CODEX STAN 19-1981) only.
231 For use in flavoured fermented milks and flavoured fermented milks heat treated after fermentation only.
230 For use as an acidity regulator only.
229 For use as a flour treatment agent, raising agent or leavening agent only.
228 Except for use to stabilize higher protein liquid whey used for further processing into whey protein concentrates at 1 320 mg/kg.
227 For use in sterilized and UHT treated milks only.
226 Except for use as a meat tenderizer at 35,000 mg/kg.
225 Except for use in self-raising flour at 12,000 mg/kg.
224 Excluding aromatized beer.
223 Except for use in products containing added fruits, vegetables, or meats at 3 000 mg/kg.
222 For use in collagen-based casings with a water activity greater than 0.6 only.
221 For use in potato dough and pre-fried potato slices only.
220 For use in flavoured products heat treated after fermentation only.
219 Except for use in non-alcoholic aniseed-based, coconut-based, and almond-based drinks at 5 000 mg/kg.
218 Only sulfites can be used as preservatives and antioxidants in the products covered by the Standard for Desiccated Coconut (CODEX STAN 177-1991).
217 Except for use in toppings at 300 mg/kg.
216 For use in maize-based products only.
215 Excluding products conforming to the Standard for Fat Spreads and Blended Spreads (CODEX STAN 256-2007).
214 Excluding products conforming to the Standard for Dairy Fat Spreads (CODEX STAN 253-2006).
213 For use in liquid products containing high intensity sweeteners only.
212 Except for use in products conforming to the Standard for Bouillon and Consommés (CODEX STAN 117-1981) at 3 000 mg/kg.
211 For use in noodles only.
210 For non-standardized food and for use as a humectant in products conforming to the Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets - Breaded or in Batter (CODEX STAN 166-1989); and for use as a thickener in breading or batter coatings for products conforming to the Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets - Breaded or in Batter (CODEX STAN 166-1989).
209 Excluding products conforming to the Standard for Blend of Skimmed Milk and Vegetable Fat in Powdered Form (CODEX STAN 251-2006).
208 For use in dried and dehydrated products only.
207 Except for use in soybean sauce intended for further processing at 50 000 mg/kg.
206 Except for use as a bleaching agent in products conforming to the Standard for Aqueous Coconut Products (CODEX STAN 240-2003) at 30 mg/kg.
205 Except for use to prevent browning of certain light colored vegetables at 50 mg/kg.
204 Except for use in longan and lichee at 50 mg/kg.
203 For use in chewable supplements only.
202 For use in brine used in the production of sausage only.
201 For use in flavoured products only.
200 Except for use in Japanese style 'lachs ham' of pork loin (cured and non-heat-treated) at 120 mg/kg as steviol equivalents
199 Except for use in microsweets and breath freshening mints at 6 000 mg/kg as steviol equivalents.
198 For use in solid products (e.g., energy, meal replacement or fortified bars) only.
197 Singly or in combination: butylated hydroxytoluene (BHT, INS 321) and propyl gallate (INS 310).
196 Singly or in combination: butylated hydroxyanisole (BHA, INS 320), butylated hydroxytoluene (BHT, INS 321) and propyl gallate (INS 310).
195 Singly or in combination: butylated hydroxyanisole (BHA, INS 320), butylated hydroxytoluene (BHT, INS 321) and tertiary butylhydroquinone (TBHQ, INS 319).
194 For use in instant noodles conforming to the Standard for Instant Noodles (CODEX STAN 249-2006) only.
193 For use in crustacean and fish pastes only.
192 For use in liquid products only.
191 If used in combination with aspartame-acesulfame salt (INS 962), the combined maximum use level, expressed as aspartame, should not exceed this level.
190 Except for use in fermented milk drinks at 500 mg/kg.
189 Excluding rolled oats.
188 If used in combination with aspartame-acesulfame salt (INS 962), the combined maximum use level, expressed as acesulfame potassium, should not exceed this level.
187 Ascorbyl palmitate (INS 304) only.
186 For use in flours with additives only.
185 As norbixin.
184 For use in nutrient coated rice grain premixes only.
183 For use in surface decoration only.
182 Excluding coconut milk.
181 As anthocyanin.
180 Singly or in combination: butylated hydroxyanisole (BHA, INS 320) and butylated hydroxytoluene (BHT, INS 321).
179 For use in restoring the natural colour lost in processing only.
178 As carminic acid.
177 For non-standardized food and for minced fish flesh and breaded or batter coatings conforming to the Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets -Breaded or in Batter (CODEX STAN 166-1989).
176 For use in canned liquid coffee only.
175 Except for use in jelly-type fruit-based desserts at 200 mg/kg.
174 Singly or in combination: sodium aluminosilicate (INS 554), calcium aluminium silicate (INS 556), and aluminium silicate (INS 559).
173 Excluding instant noodles containing vegetables and eggs.
172 Except for use in fruit sauces, fruit toppings, coconut cream, coconut milk and "fruit bars" at 50 mg/kg.
171 Excluding anhydrous milkfat.
170 Excluding products conforming to the Standard for Fermented Milks (CODEX STAN 243-2003).
169 For use in fat-based sandwich spreads only.
168 Singly or in combination: d-alpha-tocopherol (INS 307a), tocopherol concentrate, mixed (INS 307b) and dl-alpha-tocopherol (INS 307c).
167 For use in dehydrated products only.
166 For use in milk-based sandwich spreads only.
165 For use in products for special nutritional use only.
164 Except for use in microsweets and breath freshening mints at 30 000 mg/kg.
163 Except for use in microsweets and breath freshening mints at 3 000 mg/kg.
162 For use in dehydrated products and salami-type products only.
161 Subject to national legislation of the importing country aimed, in particular, at consistency with Section 3.2 of the Preamble.
160 For use in ready-to-drink products and pre-mixes for ready-to-drink products only.
159 For use in pancake syrup and maple syrup only.
158 Except for use in microsweets and breath freshening mints at 1 000 mg/kg.
157 Except for use in microsweets and breath freshening mints at 2 000 mg/kg.
156 Except for use in microsweets and breath freshening mints at 2 500 mg/kg.
155 For use in frozen, sliced apples only.
154 For use in coconut milk only.
153 For use in instant noodles only.
152 For use in frying only.
151 Except for use in hydrolyzed protein and/or amino acid-based formula at 1 000 mg/kg.
150 For use in soy-based formula only.
149 Except for use in fish roe at 100 mg/kg.
148 Except for use in microsweets and breath freshening mints at 10 000 mg/kg.
147 Excluding whey powders for infant food.
146 Beta-carotene (synthetic) (INS 160a(i)) only.
145 For use in energy reduced or no added sugar products only.
144 For use in sweet and sour products only.
143 For use in fruit juice-based drinks and dry ginger ale only.
142 Excluding coffee and tea.
141 Excluding canned pears and canned pineapples conforming to the Standard for Certain Canned Fruits (CODEX STAN 319-2015).
140 Except for use in canned abalone (PAUA) at 1 000 mg/kg.
139 For use in mollusks, crustaceans, and echinoderms only.
138 For use in energy-reduced products only.
137 Except for use in frozen avocado at 300 mg/kg.
136 For use to prevent browning of certain light coloured vegetables only.
135 Except for use in dried apricots at 2 000 mg/kg, bleached raisins at 1 500 mg/kg, desiccated coconut at 200 mg/kg and coconut from which oil has been partially extracted at 50 mg/kg.
134 Except for use in cereal-based puddings at 500 mg/kg.
133 Any combination of butylated hydroxyanisole (INS 320), butylated hydroxytoluene (INS 321), and propyl gallate (INS 310) at 200 mg/kg, provided that single use limits are not exceeded.
132 Except for use in semi-frozen beverages at 130 mg/kg on a dried basis.
131 For use as a flavour carrier only.
130 Singly or in combination: butylated hydroxyanisole (INS 320), butylated hydroxytoluene (INS 321), tertiary butylated hydroquinone (INS 319), and propyl gallate (INS 310).
129 For use as an acidity regulator in grape juice only.
128 Tartaric acid (INS 334) only.
127 On the served to the consumer basis.
126 For use in releasing dough in dividing or baking only.
125 For use in a mixture with vegetable oil only, as a release agent for baking pans.
124 For use in products containing less than 7% ethanol only.
123 For use of sorbitan monostearate (INS 491), sorbitan tristearate (INS 492), sorbitan monolaurate (INS 493), sorbitan monooleate (INS 494), and sorbitan monopalmitate (INS 495) in combination up to a maximum level of 2000 mg/kg on the final cocoa and chocolate basis as emulsifiers in products conforming to the Standard for Cocoa Powders (Cocoas) and Dry Mixtures of Cocoa and Sugars (CODEX STAN 105-1981).
122 Subject to national legislation of the importing country.
121 Except for use in fermented fish products at 1 000 mg/kg.
120 Except for use in caviar substitutes at 2 500 mg/kg.
119 As aspartame equivalents (the reported maximum level can be converted to an aspartame-acesulfame salt basis by dividing by 0.64). Combined use of aspartame-acesulfame salt with individual aspartame or acesulfame potassium should not exceed the individual maximum levels for aspartame or acesulfame potassium (the reported maximum level can be converted to acesulfame potassium equivalents by multiplying by 0.68).
118 Except for use in tocino (fresh, cured sausage) at 1 000 mg/kg.
117 Except for use in loganiza (fresh, uncured sausage) at 1 000 mg/kg.
116 For use in doughs only.
115 For use in pineapple juice only.
114 Except for use in microsweets and breath freshening mints at 100 mg/kg.
113 As acesulfame potassium equivalents (the reported maximum level can be converted to an aspartame-acesulfame salt basis by dividing by 0.44). Combined use of aspartame-acesulfame salt with individual acesulfame potassium or aspartame should not exceed the individual maximum levels for acesulfame potassium or aspartame (the reported maximum level can be converted to aspartame equivalents by dividing by 0.68).
112 For use in grated cheese only.
111 Except for use in dried glucose syrup used in the manufacture of sugar confectionery at 150 mg/kg and glucose syrup used in the manufacture of sugar confectionery at 400 mg/kg.
110 For use in frozen French fried potatoes only.
109 Use level reported as 25 lbs/1 000 gal x (0.45 kg/lb) x (1 gal/3.75 L) x (1 L/kg) x (10E6 mg/kg) = 3 000 mg/kg
108 For use on coffee beans only.
107 Except for use of sodium ferrocyanide (INS 535) and potassium ferrocyanide (INS 536) in food-grade dendridic salt at 29 mg/kg as anhydrous sodium ferrocyanide.
106 Except for use in Dijon mustard at 500 mg/kg.
105 Except for use in dried gourd strips (Kampyo) at 5 000 mg/kg.
104 Excluding canned pears (except for use in special holiday packs) and canned pineapples conforming to the Standard for Certain Canned Fruits (CODEX STAN 319-2015).
103 Except for use in special white wines at 400 mg/kg.
102 For use in fat emulsions for baking purposes only.
101 When used in combination as emulsifiers: ammonium salts of phosphatidic acid (INS 442), polyglycerol esters of interesterified ricinoleic acid (INS 476), sorbitan monostearate (INS 491), sorbitan tristearate (INS 492), and polysorbates (polyoxyethylene (20) sorbitan monolaurate (INS 432), polyoxyethylene (20) sorbitan monooleate (INS 433), polyoxyethylene (20), sorbitan monostearate (INS 435) and polyoxyethylene (20) sorbitan tristearate (INS 436)), the total combined use level shall not exceed 15,000 mg/kg.
100 For use in crystalline products and sugar toppings only.
99 For use in products conforming to the Standard for Bouillons and Consommés (CODEX STAN 117-1981) only.
98 For use in dust control only.
97 On the final cocoa and chocolate product basis.
96 On the dried weight basis of the high intensity sweetener.
95 For non-standardized foods: for use in surimi and fish roe products only.
94 For use in loganiza (fresh, uncured sausage) only.
93 Excluding natural wine produced from Vitis vinifera grapes.
92 Excluding tomato-based sauces.
91 Singly or in combination: Benzoates and sorbates.
90 For use in milk-sucrose mixtures used in the finished product only.
89 For use in sandwich spreads only.
88 As a result of carryover from the ingredient.
87 On the treatment level basis.
86 For use in whipped dessert toppings other than cream only.
85 Use level in sausage casings; residue in sausage prepared with such casings should not exceed 100 mg/kg.
84 For use in products for infants over 1 year of age only.
83 L(+)-form only.
82 Except for use in shrimp (Crangon crangon and Crangon vulgaris) at 6 000 mg/kg.
81 Equivalent to 1 mg/dm2 surface application to a maximum depth of 5 mm.
80 Equivalent to 2 mg/dm2 surface application to a maximum depth of 5 mm.
79 For use on nuts only.
78 Except for use in pickling and balsamic vinegars at 50 000 mg/kg.
77 For special nutritional uses only.
76 For use in potatoes only.
75 For use in milk powder for vending machines only.
74 Excluding liquid whey and whey products used as ingredients in infant formula.
73 Excluding whole fish.
72 On the ready-to-eat basis.
71 Calcium, potassium and sodium salts only.
70 As the acid.
69 For use as a carbonating agent only.
68 For use in flavoured and/or sweetened products only.
67 Except for use in liquid egg whites at 8 800 mg/kg as phosphorus, and in liquid whole eggs at 14 700 mg/kg as phosphorus.
66 As formaldehyde.
65 As a result of carryover from nutrient preparations.
64 For use in dry beans only.
63 For non-standardized food and for breaded or batter coatings in food conforming to the Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets - Breaded or in Batter (CODEX STAN 166-1989).
62 As copper.
61 For use in minced fish only.
60 The CO2 content in finished still wine shall not exceed 4000 mg/kg at 20o C.
59 For use as a packaging gas only.
58 As calcium.
57 GMP is 1 part benzoyl peroxide and not more than 6 parts of the subject additive by weight.
56 Excluding products where starch is present.
55 Within the limits for sodium, calcium, and potassium specified in the Standard for Infant Formula and Formula for Special Dietary Purposes Intended for Infants (CODEX STAN 72-1981): singly or in combination with other sodium, calcium, and/or potassium salts.
54 For use in cocktail cherries and candied cherries only.
53 For use in coatings only.
52 Excluding chocolate milk.
51 For use in herbs only.
50 For use in fish roe only.
49 For use on citrus fruits only.
48 For use in olives only.
47 On the dry egg yolk weight basis.
46 As thiodipropionic acid.
45 As tartaric acid.
44 As residual SO2.
43 As tin.
42 As sorbic acid.
41 For use in breading or batter coatings only.
40 Pentasodium triphosphate (INS 451(i)) only, to enhance the effectiveness of benzoates and sorbates.
39 On a total carotenoid basis.
38 On the creaming mixture basis.
37 Except for products conforming to the Standard for Chocolate and Chocolate Products (CODEX STAN 87-1981) at 2000 mg/kg.
36 On the residual level basis.
35 For use in cloudy juices only.
34 On the anhydrous basis.
33 As phosphorus.
32 As residual NO2 ion.
31 On the mash used basis.
30 As residual NO3 ion.
29 For non-standardized food only.
28 Except for use in wheat flour conforming to the standard for Wheat Flour (CODEX STAN 152-1985) at 2 000 mg/kg.
27 As para-hydroxybenzoic acid.
26 As steviol equivalents.
25 For use at GMP in full fat soy flour only.
24 As anhydrous sodium ferrocyanide.
23 As iron.
22 For use in smoked fish paste only.
21 As anhydrous calcium disodium ethylenediaminetetraacetate.
20 Except for use in products conforming to the Standard for Salted Fish and Dried Salted Fish of the Gadidae Family of Fishes (CODEX STAN 167-1989) and the Standard for Salted Atlantic Herring and Salted Sprat (CODEX STAN 244-2004) at 200 mg/kg, and in smoked fish and smoke-flavoured fish in products conforming to the Standard for Smoked Fish, Smoke-Flavoured Fish and Smoke-Dried Fish (CODEX STAN 311-2013) at 2000 mg/kg for reduced oxygen packaged product only.
19 For use in products conforming to the Standard for Quick Frozen Shrimps and Prawns (CODEX STAN 92-1981) and the Standard for Quick Frozen Lobsters (CODEX STAN 95-1981): sulfur dioxide (INS 220), sodium sulfite (INS221), sodium hydrogen sulfite (INS 222), sodium metabisulfite (INS 223), Potassium metabisulfite (INS 224), potassium sulfite (INS 225) as preservatives at 100 mg/kg in the edible part of the raw product, or 30 mg/kg in the edible part of the cooked product.
18 As added level; residue not detected in ready-to-eat food.
17 As cyclamic acid.
16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.
15 On the fat or oil basis.
14 For use in hydrolyzed protein liquid formula only.
13 As benzoic acid.
12 As a result of carryover from flavouring substances.
11 On the flour basis.
10 As ascorbyl stearate.
9 Except for use in ready-to-drink coffee products at 10 000 mg/kg.
8 As bixin.
7 For use in coffee substitutes only.
6 As aluminium.
5 Excluding products conforming to the Standard for Jams, Jellies and Marmalades (CODEX STAN 296-2009).
4 For use in decoration, stamping, marking or branding the product only.
3 For use in surface treatment only.
2 On the dry ingredient, dry weight, dry mix or concentrate basis.
1 As adipic acid.

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