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1 |
As adipic acid. |
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2 |
On the dry ingredient, dry weight, dry mix or concentrate basis. |
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3 |
For use in surface treatment only. |
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4 |
For use in decoration, stamping, marking or branding the product only. |
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5 |
Excluding products conforming to the Standard for Jams, Jellies and Marmalades (CODEX STAN 296-2009). |
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6 |
As aluminium. |
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7 |
For use in coffee substitutes only. |
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8 |
As bixin. |
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9 |
Excepto para uso en productos de café listos para el consumo a 10 000 mg/kg. |
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10 |
As ascorbyl stearate. |
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11 |
On the flour basis. |
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12 |
As a result of carryover from flavouring substances. |
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13 |
As benzoic acid. |
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14 |
For use in hydrolyzed protein liquid formula only. |
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15 |
On the fat or oil basis. |
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16 |
Para uso en el glaseado, rebozado o decoración de frutas, hortalizas, carnes o pescados solamente. |
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17 |
As cyclamic acid. |
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18 |
As added level; residue not detected in ready-to-eat food. |
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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. |
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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. |
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21 |
As anhydrous calcium disodium ethylenediaminetetraacetate. |
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22 |
For use in smoked fish paste only. |
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23 |
As iron. |
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24 |
As anhydrous sodium ferrocyanide. |
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25 |
For use at GMP in full fat soy flour only. |
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26 |
As steviol equivalents. |
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27 |
As para-hydroxybenzoic acid. |
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28 |
Except for use in wheat flour conforming to the standard for Wheat Flour (CODEX STAN 152-1985) at 2 000 mg/kg. |
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29 |
For non-standardized food only. |
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30 |
As residual NO3 ion. |
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31 |
On the mash used basis. |
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32 |
As residual NO2 ion. |
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33 |
As phosphorus. |
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34 |
On the anhydrous basis. |
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35 |
For use in cloudy juices only. |
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36 |
On the residual level basis. |
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37 |
Except for products conforming to the Standard for Chocolate and Chocolate Products (CODEX STAN 87-1981) at 2000 mg/kg. |
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38 |
On the creaming mixture basis. |
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39 |
On a total carotenoid basis. |
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40 |
Pentasodium triphosphate (INS 451(i)) only, to enhance the effectiveness of benzoates and sorbates. |
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41 |
For use in breading or batter coatings only. |
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42 |
Como ácido sórbico. |
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43 |
Como estaño. |
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44 |
Como SO2 residual. |
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45 |
As tartaric acid. |
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46 |
As thiodipropionic acid. |
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47 |
On the dry egg yolk weight basis. |
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48 |
For use in olives only. |
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49 |
For use on citrus fruits only. |
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50 |
For use in fish roe only. |
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51 |
For use in herbs only. |
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52 |
Excluding chocolate milk. |
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53 |
For use in coatings only. |
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54 |
For use in cocktail cherries and candied cherries only. |
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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. |
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56 |
Excluding products where starch is present. |
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57 |
GMP is 1 part benzoyl peroxide and not more than 6 parts of the subject additive by weight. |
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58 |
As calcium. |
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59 |
For use as a packaging gas only. |
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60 |
The CO2 content in finished still wine shall not exceed 4000 mg/kg at 20o C. |
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61 |
For use in minced fish only. |
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62 |
As copper. |
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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). |
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64 |
For use in dry beans only. |
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65 |
As a result of carryover from nutrient preparations. |
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66 |
As formaldehyde. |
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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. |
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68 |
For use in flavoured and/or sweetened products only. |
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69 |
For use as a carbonating agent only. |
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70 |
As the acid. |
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71 |
Calcium, potassium and sodium salts only. |
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72 |
On the ready-to-eat basis. |
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73 |
Excluding whole fish. |
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74 |
Excluding liquid whey and whey products used as ingredients in infant formula. |
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75 |
For use in milk powder for vending machines only. |
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76 |
For use in potatoes only. |
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77 |
For special nutritional uses only. |
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78 |
Except for use in pickling and balsamic vinegars at 50 000 mg/kg. |
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79 |
For use on nuts only. |
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80 |
Equivalente a una aplicación superficial de 2 mg/dm2 por una profundidad máxima de 5 mm. |
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81 |
Equivalente a una aplicación superficial de 1 mg/dm2 por una profundidad máxima de 5 mm. |
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82 |
Excepto para uso en camarones, (Crangon crangon y Crangon vulgaris) a 6 000 mg/kg. |
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83 |
Sólo la forma L(+) |
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84 |
Para uso en productos para lactantes mayores de 1 año de edad solamente. |
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85 |
Dosis de utilización en embutidos de tripas comestibles; los residuos en las salchichas preparadas con esas tripas no deberán exceder 100 mg/kg. |
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86 |
Para uso en aderezos batidos para postres, distintos a la crema (nata) solamente. |
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87 |
Sobre la base de la dosis de tratamiento. |
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88 |
Como resultado de transferencia procedente del ingrediente. |
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89 |
Para uso en productos para untar en emparedados solamente. |
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90 |
Para uso en mezclas de leche y sacarosa utilizadas en el producto terminado solamente. |
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91 |
Separados o combinados: Benzoatos y sorbatos. |
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92 |
Excepto las salsas a base de tomate. |
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93 |
Excluido el vino natural producido a partir de las uvas Vitis vinifera. |
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94 |
Sólo para uso en longaniza (embutido fresco, sin curar). |
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95 |
Para uso en alimentos no normalizados: sólo para uso en productos de surimi y huevas de pescado. |
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96 |
Sobre la base del peso seco de un edulcorante de alta intensidad. |
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97 |
Sobre la base de los productos finales a base de cacao y productos del chocolate. |
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98 |
Para uso en el control del polvo solamente. |
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99 |
Para uso en productos regulados por la Norma del Codex para los "bouillons" y consomés (CODEX STAN 117-1981) únicamente. |
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100 |
For use in crystalline products and sugar toppings only. |
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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. |
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102 |
For use in fat emulsions for baking purposes only. |
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103 |
Except for use in special white wines at 400 mg/kg. |
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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). |
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105 |
Except for use in dried gourd strips (Kampyo) at 5 000 mg/kg. |
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106 |
Except for use in Dijon mustard at 500 mg/kg. |
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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. |
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108 |
For use on coffee beans only. |
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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 |
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110 |
For use in frozen French fried potatoes only. |
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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. |
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112 |
For use in grated cheese only. |
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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). |
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114 |
Except for use in microsweets and breath freshening mints at 100 mg/kg. |
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115 |
For use in pineapple juice only. |
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116 |
For use in doughs only. |
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117 |
Except for use in loganiza (fresh, uncured sausage) at 1 000 mg/kg. |
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118 |
Except for use in tocino (fresh, cured sausage) at 1 000 mg/kg. |
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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). |
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120 |
Except for use in caviar substitutes at 2 500 mg/kg. |
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121 |
Except for use in fermented fish products at 1 000 mg/kg. |
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122 |
Subject to national legislation of the importing country. |
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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). |
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124 |
For use in products containing less than 7% ethanol only. |
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125 |
For use in a mixture with vegetable oil only, as a release agent for baking pans. |
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126 |
For use in releasing dough in dividing or baking only. |
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127 |
On the served to the consumer basis. |
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128 |
Tartaric acid (INS 334) only. |
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129 |
For use as an acidity regulator in grape juice only. |
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130 |
Singly or in combination: butylated hydroxyanisole (INS 320), butylated hydroxytoluene (INS 321), tertiary butylated hydroquinone (INS 319), and propyl gallate (INS 310). |
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131 |
For use as a flavour carrier only. |
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132 |
Except for use in semi-frozen beverages at 130 mg/kg on a dried basis. |
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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. |
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134 |
Except for use in cereal-based puddings at 500 mg/kg. |
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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. |
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136 |
For use to prevent browning of certain light coloured vegetables only. |
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137 |
Except for use in frozen avocado at 300 mg/kg. |
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138 |
For use in energy-reduced products only. |
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139 |
For use in mollusks, crustaceans, and echinoderms only. |
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140 |
Except for use in canned abalone (PAUA) at 1 000 mg/kg. |
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141 |
Excluding canned pears and canned pineapples conforming to the Standard for Certain Canned Fruits (CODEX STAN 319-2015). |
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142 |
Excluding coffee and tea. |
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143 |
For use in fruit juice-based drinks and dry ginger ale only. |
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144 |
For use in sweet and sour products only. |
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145 |
For use in energy reduced or no added sugar products only. |
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146 |
Beta-carotene (synthetic) (INS 160a(i)) only. |
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147 |
Excluding whey powders for infant food. |
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148 |
Except for use in microsweets and breath freshening mints at 10 000 mg/kg. |
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149 |
Except for use in fish roe at 100 mg/kg. |
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150 |
For use in soy-based formula only. |
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151 |
Except for use in hydrolyzed protein and/or amino acid-based formula at 1 000 mg/kg. |
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152 |
For use in frying only. |
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153 |
For use in instant noodles only. |
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154 |
For use in coconut milk only. |
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155 |
For use in frozen, sliced apples only. |
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156 |
Except for use in microsweets and breath freshening mints at 2 500 mg/kg. |
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157 |
Except for use in microsweets and breath freshening mints at 2 000 mg/kg. |
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158 |
Except for use in microsweets and breath freshening mints at 1 000 mg/kg. |
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159 |
For use in pancake syrup and maple syrup only. |
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160 |
For use in ready-to-drink products and pre-mixes for ready-to-drink products only. |
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161 |
Subject to national legislation of the importing country aimed, in particular, at consistency with Section 3.2 of the Preamble. |
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162 |
For use in dehydrated products and salami-type products only. |
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163 |
Except for use in microsweets and breath freshening mints at 3 000 mg/kg. |
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164 |
Except for use in microsweets and breath freshening mints at 30 000 mg/kg. |
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165 |
For use in products for special nutritional use only. |
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166 |
For use in milk-based sandwich spreads only. |
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167 |
For use in dehydrated products only. |
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168 |
Singly or in combination: d-alpha-tocopherol (INS 307a), tocopherol concentrate, mixed (INS 307b) and dl-alpha-tocopherol (INS 307c). |
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169 |
For use in fat-based sandwich spreads only. |
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170 |
Excluding products conforming to the Standard for Fermented Milks (CODEX STAN 243-2003). |
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171 |
Excluding anhydrous milkfat. |
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172 |
Except for use in fruit sauces, fruit toppings, coconut cream, coconut milk and "fruit bars" at 50 mg/kg. |
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173 |
Excluding instant noodles containing vegetables and eggs. |
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174 |
Singly or in combination: sodium aluminosilicate (INS 554), calcium aluminium silicate (INS 556), and aluminium silicate (INS 559). |
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175 |
Except for use in jelly-type fruit-based desserts at 200 mg/kg. |
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176 |
For use in canned liquid coffee only. |
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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). |
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178 |
As carminic acid. |
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179 |
For use in restoring the natural colour lost in processing only. |
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180 |
Singly or in combination: butylated hydroxyanisole (BHA, INS 320) and butylated hydroxytoluene (BHT, INS 321). |
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181 |
As anthocyanin. |
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182 |
Excluding coconut milk. |
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183 |
For use in surface decoration only. |
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184 |
For use in nutrient coated rice grain premixes only. |
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185 |
As norbixin. |
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186 |
For use in flours with additives only. |
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187 |
Ascorbyl palmitate (INS 304) only. |
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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. |
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189 |
Excluding rolled oats. |
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190 |
Except for use in fermented milk drinks at 500 mg/kg. |
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191 |
If used in combination with aspartame-acesulfame salt (INS 962), the combined maximum use level, expressed as aspartame, should not exceed this level. |
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192 |
For use in liquid products only. |
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193 |
For use in crustacean and fish pastes only. |
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194 |
For use in instant noodles conforming to the Standard for Instant Noodles (CODEX STAN 249-2006) only. |
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195 |
Singly or in combination: butylated hydroxyanisole (BHA, INS 320), butylated hydroxytoluene (BHT, INS 321) and tertiary butylhydroquinone (TBHQ, INS 319). |
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196 |
Singly or in combination: butylated hydroxyanisole (BHA, INS 320), butylated hydroxytoluene (BHT, INS 321) and propyl gallate (INS 310). |
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197 |
Singly or in combination: butylated hydroxytoluene (BHT, INS 321) and propyl gallate (INS 310). |
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198 |
For use in solid products (e.g., energy, meal replacement or fortified bars) only. |
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199 |
Except for use in microsweets and breath freshening mints at 6 000 mg/kg as steviol equivalents. |
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200 |
Except for use in Japanese style 'lachs ham' of pork loin (cured and non-heat-treated) at 120 mg/kg as steviol equivalents |
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201 |
For use in flavoured products only. |
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202 |
For use in brine used in the production of sausage only. |
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203 |
For use in chewable supplements only. |
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204 |
Except for use in longan and lichee at 50 mg/kg. |
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205 |
Except for use to prevent browning of certain light colored vegetables at 50 mg/kg. |
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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. |
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207 |
Except for use in soybean sauce intended for further processing at 50 000 mg/kg. |
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208 |
For use in dried and dehydrated products only. |
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209 |
Excluding products conforming to the Standard for Blend of Skimmed Milk and Vegetable Fat in Powdered Form (CODEX STAN 251-2006). |
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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). |
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211 |
For use in noodles only. |
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212 |
Except for use in products conforming to the Standard for Bouillon and Consommés (CODEX STAN 117-1981) at 3 000 mg/kg. |
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213 |
For use in liquid products containing high intensity sweeteners only. |
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214 |
Excluding products conforming to the Standard for Dairy Fat Spreads (CODEX STAN 253-2006). |
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215 |
Excluding products conforming to the Standard for Fat Spreads and Blended Spreads (CODEX STAN 256-2007). |
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216 |
For use in maize-based products only. |
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217 |
Except for use in toppings at 300 mg/kg. |
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218 |
Only sulfites can be used as preservatives and antioxidants in the products covered by the Standard for Desiccated Coconut (CODEX STAN 177-1991). |
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219 |
Except for use in non-alcoholic aniseed-based, coconut-based, and almond-based drinks at 5 000 mg/kg. |
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220 |
For use in flavoured products heat treated after fermentation only. |
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221 |
For use in potato dough and pre-fried potato slices only. |
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222 |
For use in collagen-based casings with a water activity greater than 0.6 only. |
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223 |
Except for use in products containing added fruits, vegetables, or meats at 3 000 mg/kg. |
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224 |
Excluding aromatized beer. |
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225 |
Except for use in self-raising flour at 12,000 mg/kg. |
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226 |
Except for use as a meat tenderizer at 35,000 mg/kg. |
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227 |
For use in sterilized and UHT treated milks only. |
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228 |
Except for use to stabilize higher protein liquid whey used for further processing into whey protein concentrates at 1 320 mg/kg. |
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229 |
For use as a flour treatment agent, raising agent or leavening agent only. |
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230 |
For use as an acidity regulator only. |
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231 |
For use in flavoured fermented milks and flavoured fermented milks heat treated after fermentation only. |
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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. |
|
|
|
233 |
As nisin. |
|
|
|
234 |
For use as a stabilizer or thickener only. |
|
|
|
235 |
For use in reconstituted and recombined products only. |
|
|
|
236 |
Excluding products conforming to the Standard for Cream and Prepared Creams (reconstituted cream, recombined cream, prepackaged liquid cream) (CODEX STAN 288-1976). |
|
|
|
237 |
Excluding products conforming to the Standard for Processed Cereal-Based Foods for Infants and Young Children (CODEX STAN 74-1981). |
|
|
|
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. |
|
|
|
239 |
Excluding products conforming to the Standard for Canned Baby Foods (CODEX STAN 73-1981). |
|
|
|
240 |
The use level is within the limit for sodium listed in the Standard for Canned Baby Foods (CODEX STAN 73-1981). |
|
|
|
241 |
For use in surimi products only. |
|
|
|
242 |
For use as an antioxidant 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. |
|
|
|
244 |
For use in biscuit dough only. |
|
|
|
245 |
For use in pickled vegetables only. |
|
|
|
246 |
Singly or in combination: aluminium ammonium sulfate (INS 523) and sodium aluminium phosphates (acidic and basic; (INS 541(i),(ii)). |
|
|
|
247 |
For use in kuzukiri and harusame only. |
|
|
|
248 |
For use as a raising agent only. |
|
|
|
249 |
For use as a raising agent in mixes for steamed breads and buns only. |
|
|
|
250 |
For use in boiled mollusks and tsukudani only. |
|
|
|
251 |
For use in processed American cheese only. |
|
|
|
252 |
For use in self-rising flour and self-rising corn meal 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). |
|
|
|
254 |
For use in salt applied to dry salted cheeses during manufacturing only. |
|
|
|
255 |
Except for use in seasonings applied to foods in food category 15.1 at 1 700 mg/kg. |
|
|
|
256 |
For use in noodles, gluten-free pasta and pasta intended for hypoproteic diets only. |
|
|
|
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. |
|
|
|
258 |
Excluding maple syrup. |
|
|
|
259 |
Singly or in combination: sodium aluminosilicate (INS 554) and calcium aluminium silicate (INS 556). |
|
|
|
260 |
For use in powdered beverage whiteners only. |
|
|
|
261 |
For use in heat-treated buttermilk only. |
|
|
|
262 |
For use in edible fungi and fungus products only. |
|
|
|
263 |
Except for use in pickled fungi at 20 000 mg/kg. |
|
|
|
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. |
|
|
|
265 |
For use in quick frozen French fried potatoes only, as a sequestrant. |
|
|
|
266 |
Excluding canned mangoes and canned pears conforming to the Standard for Certain Canned Fruits (CODEX STAN 319-2015). |
|
|
|
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. |
|
|
|
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). |
|
|
|
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). |
|
|
|
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). |
|
|
|
271 |
For use in products conforming to the Standard for Canned Baby Foods (CODEX STAN 73-1981). |
|
|
|
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). |
|
|
|
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). |
|
|
|
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). |
|
|
|
275 |
For use at 1 500 mg/kg In products conforming to the Standard for Canned Baby Foods (CODEX STAN 73-1981). |
|
|
|
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). |
|
|
|
277 |
For use in flavoured vinegar and in rice vinegar only. |
|
|
|
278 |
For use in whipped cream and cream packed under pressure only. |
|
|
|
279 |
Except for products conforming to the standard for Edible Fungi and Fungus Products (CODEX STAN 38-1981). |
|
|
|
280 |
For use in pickled radish only. |
|
|
|
281 |
For use in fresh minced meat which contains other ingredients apart from comminuted meat only. |
|
|
|
282 |
Only non-amidated pectins may be used in the Standard for Canned Baby Foods (CODEX STAN 73-1981). |
|
|
|
283 |
For use in canned fruit-based baby foods conforming to the Standard for Canned Baby Foods (CODEX STAN 73-1981) only. |
|
|
|
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). |
|
|
|
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). |
|
|
|
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). |
|
|
|
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. |
|
|
|
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). |
|
|
|
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. |
|
|
|
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. |
|
|
|
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. |
|
|
|
292 |
Except for use in hydrolyzed protein and/or amino acid-based formula at 25 000 mg/kg. |
|
|
|
293 |
On the saponin basis. |
|
|
|
294 |
Except for use in liquid products at 600 mg/kg as steviol equivalents. |
|
|
|
295 |
For use in products conforming to the Standard for Canned Baby Foods (CODEX STAN 73-1981) only, as an acidity regulator. |
|
|
|
296 |
Except for use in perilla in brine at 780 mg/kg. |
|
|
|
297 |
The level in the ready-to-eat food shall not exceed 200 mg/kg on the anhydrous basis. |
|
|
|
298 |
For use only in products conforming to the Standard for Provolone (CXS 272-1968). |
|
|
|
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). |
|
|
|
300 |
For use in salted squid only. |
|
|
|
301 |
Interim maximum level until CCFA53. |
|
|
|
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. |
|
|
|
303 |
Excluding products (other than white chocolate) conforming to the Standard for Chocolate and Chocolate Products (CODEX STAN 87-1981). |
|
|
|
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)). |
|
|
|
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. |
|
|
|
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). |
|
|
|
307 |
Excluding raw squid. |
|
|
|
308 |
For use in raw mollusks only. |
|
|
|
309 |
For use in breaded or battered foods applied to non-standardized foods 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. |
|
|
|
311 |
For use in terrine only. |
|
|
|
312 |
For use in tsukudani and surimi products only. |
|
|
|
313 |
For use in products conforming to the Standard for Crackers from Marine and Freshwater Fish, Crustaceans and Molluscan Shellfish (CODEX STAN 222-2001). |
|
|
|
314 |
For use in yeast extracts. |
|
|
|
315 |
Singly or in combination: ascorbic acid (INS 300), sodium ascorbate (INS 301), calcium ascorbate (INS 302), and ascorbyl palmitate (INS 304). |
|
|
|
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. |
|
|
|
317 |
As ascorbic acid. |
|
|
|
318 |
In dry cereal only. |
|
|
|
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. |
|
|
|
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. |
|
|
|
321 |
For use in powdered mixes only. |
|
|
|
322 |
For use in cooked products boiled with soy sauce only. |
|
|
|
323 |
For use as firming agent. |
|
|
|
324 |
For use in aloe vera only. |
|
|
|
325 |
For general use in surimi products. |
|
|
|
326 |
For use in fresh meat, poultry and game products only. |
|
|
|
327 |
For use in fish products cooked in soy sauce. |
|
|
|
328 |
Singly or in combination with other thickeners. |
|
|
|
329 |
Use level in milk and soy based products only. |
|
|
|
330 |
Except for use in canned products. |
|
|
|
331 |
For non-standardized foods: for use in minced fish, shrimps and prawns only. |
|
|
|
332 |
For general use as a glazing agent. |
|
|
|
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. |
|
|
|
334 |
For salted fish with a salt content of greater than or equal to 18 percent during processing. |
|
|
|
335 |
For use in products containing vegetable protein only. |
|
|
|
336 |
For use in Chinese plum juices only. |
|
|
|
337 |
For use in products conforming to the Codex Standard for Bouillons and Consommés (CODEX STAN 117-1981) at 50 mg/kg. |
|
|
|
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). |
|
|
|
339 |
Excluding use for canned bouillons and consommés. |
|
|
|
340 |
Except for products not conforming tothe Codex Standard for Bouillons and Consommés (CODEX STAN 117-1981) at 100 mg/kg. |
|
|
|
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. |
|
|
|
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). |
|
|
|
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. |
|
|
|
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). |
|
|
|
345 |
For use in curried products only |
|
|
|
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. |
|
|
|
347 |
Excluding plain products. |
|
|
|
348 |
For general use in dried seaweed only. |
|
|
|
349 |
For use at 7,000 mg/kg in bakery cream fillings only. |
|
|
|
350 |
For use at 10,000 mg/kg in cream powder analogues only. |
|
|
|
351 |
Only for use in products conforming to the Standard for Cream Cheese (CODEX STAN 275-1973). |
|
|
|
352 |
Except for use at 6,000 mg/kg in products with > 20% fat content. |
|
|
|
353 |
On dry basis. |
|
|
|
354 |
For use at 2,000 mg/kg in flavoured products conforming to the Standard for Fermented Milks (CODEX STAN 243-2003) only. |
|
|
|
355 |
For use at 10,000 mg/kg in flavoured products conforming to the Standard for Fermented Milks (CODEX STAN 243-2003) only. |
|
|
|
356 |
Excluding virgin or cold pressed oils. |
|
|
|
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. |
|
|
|
358 |
For use in products in a syrup or juice only. |
|
|
|
359 |
Excluding dairy fat spreads with ≥ 70% milk fat content. |
|
|
|
360 |
In dairy fat spreads limited to products with < 70% fat content or baking purposes only. |
|
|
|
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). |
|
|
|
362 |
Excluding plain products conforming to the Standard for Fermented Milks (CODEX STAN 243-2003). |
|
|
|
363 |
For use at 50,000 mg/kg for emulsified oils used in the production of noodles or bakery products. |
|
|
|
364 |
Singly or in combination. |
|
|
|
365 |
On a casings basis. |
|
|
|
366 |
10,000 mg/kg in imitation chocolate with >5% water content. |
|
|
|
367 |
For use at 10,000 mg/kg in candy containing not less than 10% oil. |
|
|
|
368 |
For use at 10,000 mg/kg in whipped decorations. |
|
|
|
369 |
For use in granola-type breakfast cereals only. |
|
|
|
370 |
For use in noodles, skin or crusts for spring rolls, wontons, and shou mai only. |
|
|
|
371 |
For use at 10,000 mg/kg in boiled noodles only. |
|
|
|
372 |
For use in rolls only. |
|
|
|
373 |
For use in sausage only. |
|
|
|
374 |
For use in cooked frozen meat products 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. |
|
|
|
376 |
For use in hydrolyzed protein and/or amino acid based infant formula only. |
|
|
|
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. |
|
|
|
378 |
For oils and fats for deep frying. |
|
|
|
379 |
For use in hydrolyzed protein and/or amino acid based liquid infant formula only. |
|
|
|
380 |
Except for use in powdered infant formula at 7,500 mg/kg. |
|
|
|
381 |
As consumed. |
|
|
|
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). |
|
|
|
383 |
For use in gelatin powder only. |
|
|
|
384 |
On a gelatin powder basis. |
|
|
|
385 |
As a humectant for wetting of fumaric acid (INS 297). |
|
|
|
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. |
|
|
|
387 |
Except for use at 20000 mg/kg in powdered sugar for fine bakery wares. |
|
|
|
388 |
Excluding bread prepared solely with wheat flour, water, yeast or leaven, and salt. |
|
|
|
389 |
Except for use at 500 mg/kg in products containing nut paste |
|
|
|
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). |
|
|
|
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). |
|
|
|
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. |
|
|
|
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. |
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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. |
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395 |
For use in heat-treated products conforming to the Standard for Quick Frozen Shrimps and Prawns (CODEX STAN 92-1981). |
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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. |
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397 |
For use at 1000 mg/kg in non-UHT and non-sterilised buttermilk. |
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398 |
For use in products conforming to the Standard for Fermented Milk (CODEX STAN 243- 2003) at 1000 mg/kg. |
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399 |
For use in products conforming to the Standard for Fermented Milk (CODEX STAN 243- 2003) at 10,000 mg/kg. |
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400 |
For use in products conforming to the Standard for Fermented Milk (CODEX STAN 243- 2003) at 150 mg/kg. |
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401 |
For use in products conforming to the Standard for Fermented Milk (CODEX STAN 243- 2003) at 600 mg/kg. |
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402 |
For use in products conforming to the Standard for Fermented Milk (CODEX STAN 243- 2003) at 100 mg/kg. |
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403 |
Excluding fermented milks and drinks not heat-treated after fermentation. |
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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. |
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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. |
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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. |
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407 |
Excluding all fluid milks that are not mineral or vitamin fortified. |
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408 |
For use in flavoured and/or sweetened milk powder analogues only. |
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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. |
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410 |
Excluding lactose reduced milks. |
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411 |
Except for use in lactose reduced milks at 500 mg/kg. |
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412 |
For use in fish sausage only. |
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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). |
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414 |
For use in marinated products only. |
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415 |
For use in pickled products only. |
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416 |
Tocopherol concentrate, mixed (INS 307b) only. |
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417 |
For use in capsule and tablet form. |
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418 |
Except for use at 6,000 mg/kg, singly or in combination, on the basis of fish oils. |
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419 |
For use only in ready-to-eat products that require refrigeration. |
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420 |
Excepto para uso a 700 mg/kg en moluscos ahumados y moluscos salados. |
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421 |
Solo para uso en pastas y productos condimentados que contienen aceites vegetales. |
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422 |
Solo para uso en roux de curry. |
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423 |
Solo para uso en dashi y furikake. |
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424 |
Para uso como agente de glaseado. |
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425 |
Solo para uso en productos aromatizados. |
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426 |
Excepto para uso en marinadas concentradas aplicadas a alimentos a 20000 mg/kg. |
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427 |
Excepto para uso en marinadas concentradas aplicadas a alimentos a 10000 mg/kg. |
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428 |
Como residuo en bizcochos y galletas. |
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429 |
Excepto para uso en café con leche envasado a 2000 mg/kg. |
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430 |
Solo para uso en licores emulsionados. |
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431 |
Excluido el uso en whiskey. |
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432 |
Solo para uso en masas utilizadas en aperitivos salados a base de cereals. |
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433 |
Solo para uso en galletas de arroz y aperitivos de patatas (papas). |
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434 |
Transferencia del uso como antioxidante en aromatizantes, colorantes, ingredientes de zumos (jugos) y preparados nutritivos. |
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435 |
Para uso de tartrazina (SIN 102), amarillo ocaso FCF (SIN 110), amaranto (SIN 123) y ponceau 4R (rojo de cochinilla A) (SIN 124) solos o en combinación, hasta una dosis máxima de 30 mg/kg en el producto final como colorantes solamente para restaurar el color perdido en el procesado de los productos regulados por la Norma para los camarones en conserva (CODEX STAN 37-1991). |
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436 |
Solo para uso como reguladores de la acidez: en los productos regulados por la Norma para los camarones en conserva (CODEX STAN 37-1991) solo está permitido ácido fosfórico (SIN 338) hasta un máximo de 540 mg/kg como fósforo; en los productos regulados por la Norma para el atún y el bonito en conserva (CODEX STAN 70-1981) solo está permitido el difosfato disódico (SIN 450(i)) hasta un máximo de 4 400 mg/kg como fósforo (incluyendo fosfatos naturales); en los productos regulados por la Norma para la carne de cangrejo en conserva (CODEX STAN 90-1981) solo está permitido ácido fosfórico (SIN 338) y difosfato disódico (SIN 450(i)) hasta un máximo de 4 400 mg/kg, solos o en combinación, como fósforo (incluyendo fosfatos naturales). |
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437 |
Excluido el uso en el pescado secado con humo regulado por la Norma para el pescado ahumado, pescado con sabor a humo y pescado secado con humo (CODEX STAN 311-2013). |
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438 |
Para uso como emulsionante o estabilizador solamente. |
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439 |
Para la leche UHT de especies no bovinas únicamente. |
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440 |
Excepto para uso a 200 mg/kg en caramelos con revestimiento duro de azúcar. |
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441 |
Except for use at 300 mg/kg in candies with red fruit flavour. |
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442 |
Except for use at 300 mg/kg in lemon flavored candies. |
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443 |
Except for use at 200 mg/kg in milk toffees. |
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444 |
Except for use at 700 mg/kg in yellow fruit or spice flavoured chewing gum. |
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445 |
Except for use at 300 mg/kg in lemon and citrus flavoured products. |
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446 |
Except for use at 100 mg/kg in sugar-based icings. |
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447 |
Except for use at 500 mg/kg in fat based or aerated products. |
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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. |
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449 |
Excluding plain fermented milks based on fermented milks not heat treated after fermentation conforming to CXS 243-2003. |
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450 |
Except for use at 20,000 mg/kg in fruity confection products. |
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451 |
On the dry mixture basis. |
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452 |
Except for use at 5200 mg/kg in dried egg whites used for further processing only. |
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453 |
For use as a glaze where such surface treatment is allowed for application to the surface of fresh fruit. |
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454 |
For use in waxes, coatings or glazes where these surface treatments are allowed for application to the surface of fresh fruit. |
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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. |
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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. |
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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. |
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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. |
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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. |
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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). |
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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 |
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462 |
For use in cheese mass only for products conforming to the Standards for Cheddar (CXS 263-1966) and Danbo (CXS 264-1966). |
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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). |
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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. |
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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. |
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466 |
For use to produce carbonated products only. |
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467 |
For flours for leavened bread only in products conforming to the Standard for Wheat Flour (CXS 152-1985). |
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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. |
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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. |
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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. |
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471 |
In products conforming to the Standard for Wheat Flour (CXS 152-1985), only for use in flours for high ratio cakes. |
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472 |
For use in products conforming to the Standard for Wheat Flour (CXS 152-1985) as a flour treatment agent only. |
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473 |
Except for use in products conforming to the Standard for Instant Noodles (CXS 249-2006) at 200 mg/kg. |
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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). |
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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. |
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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. |
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477 |
Algunos miembros del Codex permiten el uso de aditivos con función de edulcorante en todos los alimentos de esta categoría de alimentos mientras que otros limitan los aditivos con función de edulcorante a los alimentos con reducción significativa del contenido de energía o sin azúcares añadidos. |
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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. |
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479 |
In powdered hydrolysed protein and/or amino acid based infant formula only. |
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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. |
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481 |
Para uso en productos que corresponden la Norma para mezclas de leche desnatada (descremada) y grasa vegetal en polvo (CXS 251-2006), solos o combinados: butilhidroxianisol (BHA, SIN 320), butilhidroxitolueno (BHT, SIN 321) y terbutilhidroquinona (TBHQ, SIN 319). |
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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. |
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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. |
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484 |
Except for use in products conforming to the Group Standard for Unripened Cheese including Fresh Cheese (CXS 221-2001) at 15 mg/kg. |
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485 |
Solo para uso en productos que corresponden a la Norma colectiva para el queso no madurado incluido el queso fresco (CXS 221-2001) y la masa de queso de productos que corresponden a la Norma para el queso crema ) (CXS 275-1973). |
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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. |
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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. |
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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. |
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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)). |
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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. |
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491 |
Except for use in products conforming to the Group Standard for Unripened Cheese including Fresh Cheese (CXS 221-2001) at GMP. |
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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). |
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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. |
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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). |
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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. |
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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. |
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497 |
Except for use in products conforming to the Standard for Cream cheese (CXS 275-1973) as an emulsifier in cheese mass only. |
|
|
|
498 |
Only for use in the edible cheese rind in products conforming to the General Standard for Cheese (CXS 283-1978). |
|
|
|
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. |
|
|
|
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)). |
|
|
|
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. |
|
|
|
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. |
|
|
|
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. |
|
|
|
504 |
Except for use in products conforming to the General Standard for Cheese (CXS 283-1978) at GMP. |
|
|
|
505 |
Except for use in products conforming to the General Standard for Cheese (CXS 283-1978) at GMP for red marbled cheeses only. |
|
|
|
506 |
Except for use in products conforming to the General Standard for Cheese (CXS 283-1978) at 50 mg/kg. |
|
|
|
507 |
For use 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. |
|
|
|
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). |
|
|
|
510 |
Wafer paper 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). |
|
|
|
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. |
|
|
|
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. |
|
|
|
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. |
|
|
|
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. |
|
|
|
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. |
|
|
|
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. |
|
|
|
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. |
|
|
|
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. |
|
|
|
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. |
|
|
|
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. |
|
|
|
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). |
|
|
|
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. |
|
|
|
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. |
|
|
|
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. |
|
|
|
526 |
Except for use in products conforming to the Standards for Fish Oils (CXS 329-2017) at 2500 mg/kg. |
|
|
|
527 |
Except for use in products conforming to the Standards for Fish Oils (CXS 329-2017), singly or in combination at 6000 mg/kg. |
|
|
|
528 |
For use in products conforming to the Standard for Fat Spreads and Blended Spreads (CXS 256-2007). |
|
|
|
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. |
|
|
|
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. |
|
|
|
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. |
|
|
|
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. |
|
|
|
533 |
Except for use at 100 mg/kg in liquid forms as sold to the consumer only. |
|
|
|
534 |
For herbs use is limited to herbs that have been ground or processed into powder only. |
|
|
|
535 |
Except for use in hard capsules and film coated tablets at 1800 mg/kg. |
|
|
|
536 |
For use as an emulsifier only. |
|
|
|
537 |
Except for use at 5000 mg/kg in products conforming to the Regional Standard for Chilli Sauce (CXS 306R-2011). |
|
|
|
538 |
For use in low oil content or refrigerated products only. |
|
|
|
539 |
For use in solid forms as sold to the consumer only. |
|
|
|
XS3 |
Excluidos los productos regulados por la Norma para el salmón en conserva (CODEX STAN 3-1981). |
|
|
|
XS13 |
Excluidos los productos que corresponden a la Norma para los tomates en conserva (CODEX STAN 13 1981). |
|
|
|
XS19 |
Excluidos los productos que corresponden a la Norma para grasas y aceites comestibles no regulados por normas individuales (CXS 19-1981). |
|
|
|
XS33 |
Excluidos los productos regulados por la Norma para los aceites de oliva y aceites de orujo de oliva (CODEX STAN 33-1981). |
|
|
|
XS36 |
Excluidos los productos que corresponden a la Norma para pescados no eviscerados y eviscerados congelados rápidamente (CODEX STAN 36-1981). |
|
|
|
XS37 |
Excluidos los productos regulados por la Norma para los camarones en conserva (CODEX STAN 37-1991). |
|
|
|
XS38 |
Excluidos los productos que correspondan a la Norma general para los hongos comestibles y sus productos (CODEX STAN 38-1981). |
|
|
|
XS57 |
Excluidos los productos que corresponden a la Norma para los concentrados de tomate elaborados (CODEX STAN 57-1981). |
|
|
|
XS66 |
Excluidos los productos que corresponden a la Norma para las aceitunas de mesa (CODEX STAN 66-1981). |
|
|
|
XS67 |
Excluidos los productos regulados por la Norma para las uvas pasas (CODEX STAN 67-1981). |
|
|
|
XS70 |
Excluidos los productos regulados por la Norma para el atún y el bonito en conserva (70-1981). |
|
|
|
XS73 |
Excluidos los productos regulados por la Norma para alimentos envasados para lactantes y niños (CODEX STAN 73-1981). |
|
|
|
XS86 |
Excluidos los productos que correspondan a la Norma para la manteca de cacao (CODEX STAN 86-1981). |
|
|
|
XS87 |
Excluidos los productos que corresponden a la Norma para el chocolate y los productos de chocolate (CODEX STAN 87-1981). |
|
|
|
XS88 |
Excluidos los productos que corresponden a la Norma para la carne tipo "corned beef" (CODEX STAN 88-1981). |
|
|
|
XS89 |
Excluidos los productos que corresponden a la Norma para la "carne luncheon" (CODEX STAN 89-1981). |
|
|
|
XS90 |
Excluidos los productos regulados por la Norma para la carne de cangrejo en conserva (CODEX STAN 90-1981). |
|
|
|
XS92 |
Excluidos los productos que corresponden a la Norma para los camarones congelados rápidamente (CODEX STAN 92-1981). |
|
|
|
XS94 |
Excluidos los productos regulados por la Norma para las sardinas y productos análogos en conserva (CODEX STAN 94-1981). |
|
|
|
XS95 |
Excluidos los productos que corresponden a la Norma para para langostas congeladas rápidamente (CODEX STAN 95-1981). |
|
|
|
XS96 |
Excluidos los productos que corresponden a la Norma para el jamón curado cocido (CODEX STAN 96-1981). |
|
|
|
XS97 |
Excluidos los productos que corresponden a la Norma para la espaldilla de cerdo curada cocida (CODEX STAN 97-1981). |
|
|
|
XS98 |
Excluidos los productos que corresponden a y la Norma para la carne picada curada cocida (CODEX STAN 98-1981). |
|
|
|
XS105 |
Excluidos los productos que corresponden a la Norma para el cacao en polvo (cacaos) y las mezclas secas de cacao y azúcares (CODEX STAN 105-1981). |
|
|
|
XS115 |
Excluidos los productos que correspondan a la Norma para pepinos encurtidos (encurtidos de pepinos) (CODEX STAN 115-1981). |
|
|
|
XS117 |
Excluidos los productos regulados por la Norma del Codex para los "bouillons" y consomés (CODEX STAN 117-1981). |
|
|
|
XS118 |
Excluidos los productos correspondientes a la Norma Relativa a los Alimentos para Regímenes Especiales Destinados a Personas Intolerantes ai Gluten (CXS 118-1979). |
|
|
|
XS119 |
Excluidos los productos regulados por la Norma para pescados en conserva (CODEX STAN 119-1981). |
|
|
|
XS130 |
Excluidos los productos regulados por la Norma Para los albaricoques secos (CODEX STAN 130-1981). |
|
|
|
XS141 |
Excluidos los productos que corresponden a la Norma para el cacao en pasta (licor de cacao/chocolate) y la torta de cacao (CODEX STAN 141-1983). |
|
|
|
XS145 |
Excluidos los productos que corresponden a la Norma para las castañas en conserva y el puré de castañas en conserva (CODEX STAN 145-1985). |
|
|
|
XS151 |
Excluidos los productos correspondientes a la Norma para el Gari (151-1985). |
|
|
|
XS152 |
Excluidos los productos correspondientes a la Norma para la harina de trigo (CXS 152-1985). |
|
|
|
XS160 |
Excluidos los productos regulados por la Norma para la salsa picante de mango (CODEX STAN 160-1987). |
|
|
|
XS165 |
Excluidos los productos que corresponden a la Norma para bloques de filetes de pescado, carne de pescado picada y mezclas de filetes y de carne de pescado picada congelados rápidamente (CODEX STAN 165-1989). |
|
|
|
XS166 |
Excluidos los productos que corresponden a la Norma para barritas, porciones y filetes de pescado empanados o rebozados congelados rápidamente (CODEX STAN 166-1989). |
|
|
|
XS167 |
Excluidos los productos regulados por la Norma para pescado salado y pescado seco salado de la familia Gadidae (CODEX STAN 167-1989). |
|
|
|
XS175 |
Excluidos los productos correspondientes a la Norma para la productos proteínicos de soja (CXS 175-1989). |
|
|
|
XS181 |
Excluidos los productos correspondientes a la Norma para Preparados Dieteticos para Regimenes de Control del Peso (CXS 181-1991). |
|
|
|
XS189 |
Excluidos los productos que corresponden a la Norma para las aletas de tiburón secas (CODEX STAN 189-1993). |
|
|
|
XS190 |
Excluidos los productos que corresponden a la Norma para filetes de pescado congelados rápidamente (CODEX STAN 190-1995). |
|
|
|
XS191 |
Excluidos los productos que corresponden a la Norma para los calamares congelados rápidamente (CODEX STAN 191-1995). |
|
|
|
XS202 |
Excluidos los productos correspondientes a la Norma para el cuscús (CXS 202-1995). |
|
|
|
XS203 |
Excluidos los productos correspondientes a la Norma para Preparados Dieteticos para Regimenes Muy Hipocaloricos de Adelgazamiento (CXS 203-1995). |
|
|
|
XS207 |
Excluidos los productos que corresponden a la Norma para las leches en polvo y la nata (crema) en polvo (CXS 207-1999). |
|
|
|
XS208 |
Excluidos los productos que correspondan a la Norma para los quesos en salmuera (CODEX STAN 208-1999). |
|
|
|
XS210 |
Excluidos los productos correspondientes a la Norma para Aceites Vegetales Especificados (CXS 210-1999). |
|
|
|
XS211 |
Excluidos los productos regulados por la Norma para grasas animales especificadas (CODEX STAN 211-1999). |
|
|
|
XS221 |
Excluidos los productos correspondientes a la Norma de Grupo para ei Queso No Madurado, Incluido ei Queso Fresco (CXS 221-2001). |
|
|
|
XS222 |
Excluidos los productos que corresponden a la Norma para galletas de pescado marino y de agua dulce y de mariscos, crustáceos y moluscos (CODEX STAN 222-2001). |
|
|
|
XS223 |
Excluidos los productos correspondientes a la Norma para ei Kimchi (CXS 223-2001). |
|
|
|
XS236 |
Excluidos los productos que corresponden a la Norma para las anchoas hervidas secas saladas (CODEX STAN 236-2003). |
|
|
|
XS240 |
Excluidos los productos que correspondan a la Norma para los productos acuosos de coco (CODEX STAN 240 2003). |
|
|
|
XS243 |
Excluidos los productos naturales que correspondan a la Norma para las leches fermentadas (CODEX STAN 243 2003). |
|
|
|
XS244 |
Excluidos los productos regulados por la Norma para el arenque del Atlántico salado y el espadín salado (CODEX STAN 244-2004). |
|
|
|
XS249 |
Excluidos los productos correspondientes a la Norma para la fideos instantáneos (CXS 249-2006). |
|
|
|
XS250 |
Excluidos los productos que correspondan a la Norma para mezclas de leche evaporada desnatada y grasa vegetal (CODEX STAN 250-2006). |
|
|
|
XS251 |
Excluidos los productos que correspondan a la Norma para mezclas de leche evaporada desnatada y grasa vegetal en polvo (CODEX STAN 251-2006). |
|
|
|
XS252 |
Excluidos los productos que correspondan a la Norma para mezclas de leche condensada edulcorada desnatada (descremada) y grasa vegetal (CODEX STAN 252-2006). |
|
|
|
XS253 |
Excluidos los productos naturales que correspondan a la Norma para materias grasas lácteas para untar (CODEX STAN 253-2003). |
|
|
|
XS256 |
Excluidos los productos correspondientes a la Norma para Grasas Para Untar y Mezclas de Grasas Para Untar (CXS 256-2007). |
|
|
|
XS257R |
Excluidos los productos que correspondan a la Norma regional para el humus con tahina en conserva (CODEX STAN 257R-2007). |
|
|
|
XS259R |
Excluidos los productos que correspondan a la Norma regional para la tahina (CODEX STAN 259R-2007). |
|
|
|
XS260 |
Excluidos los productos que corresponden a la Norma para las frutas y hortalizas encurtidas (CODEX STAN 260 2007). |
|
|
|
XS262 |
Excluidos los productos que correspondan a la Norma para la mozzarella (CODEX STAN 262-2007). |
|
|
|
XS263 |
Excluidos los productos correspondientes a la Norma para el Cheddar (CXS 263-1966). |
|
|
|
XS264 |
Excluidos los productos correspondientes a la Norma para el Danbo (CXS 264-1966). |
|
|
|
XS265 |
Excluidos los productos correspondientes a la Norma para el Edam (CXS 265-1966). |
|
|
|
XS266 |
Excluidos los productos correspondientes a la Norma para el Gouda (CXS 266-1966). |
|
|
|
XS267 |
Excluidos los productos correspondientes a la Norma para el Havarti (CXS 267-1966). |
|
|
|
XS268 |
Excluidos los productos correspondientes a la Norma para el Samsø (CXS 268-1966). |
|
|
|
XS269 |
Excluidos los productos correspondientes a la Norma para el Emmental (CXS 269-1967). |
|
|
|
XS270 |
Excluidos los productos correspondientes a la Norma para el Tilsiter (CXS 270-1968). |
|
|
|
XS271 |
Excluidos los productos correspondientes a la Norma para el Saint-Paulin (CXS 271-1968). |
|
|
|
XS272 |
Excluidos los productos correspondientes a la Norma para el Provolone (CXS 272-1968). |
|
|
|
XS273 |
Excluidos los productos correspondientes a la Norma Para el Queso Crema (CXS 273-1968). |
|
|
|
XS274 |
Excluidos los productos correspondientes a la Norma para el Coulommiers (CXS 274-1969). |
|
|
|
XS275 |
Excluidos los productos correspondientes a la Norma para el Edam (CXS 275-1973). |
|
|
|
XS276 |
Excluidos los productos correspondientes a la Norma para el Camembert (CXS 276-1973). |
|
|
|
XS277 |
Excluidos los productos correspondientes a la Norma para el Brie (CXS 277-1973). |
|
|
|
XS278 |
Excluidos los productos correspondientes a la Norma Para el Queso Extra Duro Para Rallar (CXS 278-1978). |
|
|
|
XS279 |
Excluidos los productos correspondientes a la Norma Para la Mantequilla (Manteca) (CXS 279-1971). |
|
|
|
XS283 |
Excluidos los productos correspondientes a la Norma General Para el Queso (CXS 283-1978). |
|
|
|
XS290 |
Excluidos los productos que corresponden a la Norma Norma para los productos a base de caseína alimentaria (CXS 290-1995). |
|
|
|
XS291 |
Excluidos los productos regulados por la Norma para el caviar de esturión (CODEX STAN CODEX STAN 291-2010). |
|
|
|
XS292 |
Excluidos los productos que corresponden a la Norma para los moluscos bivalvos vivos y los moluscos bivalvos crudos (CODEX STAN 292-2008). |
|
|
|
XS294R |
Excluidos los productos correspondientes a la Norme Régionale pour la Pâte de Soja Fermentée au Piment Fort (CXS 294R-2009). |
|
|
|
XS296 |
Excluidos los productos regulados por la Norma para las confituras, jaleas y mermeladas (CODEX STAN 296-2009). |
|
|
|
XS297 |
Excluidos los productos que corresponden a la Norma para algunas hortalizas en conserva (CODEX STAN 297-2009). |
|
|
|
XS302 |
Excluidos los productos regulados por la Norma para la salsa de pescado (CODEX STAN 302-2011). |
|
|
|
XS306R |
Excluidos los productos regulados por la Norma regional para la salsa de ají (chiles) (CODEX STAN 306R-2011). |
|
|
|
XS308R |
Excluidos los productos que corresponden a la Norma regional para la harissa (pasta de pimiento rojo picante)(CXS 308R-2011). |
|
|
|
XS309R |
Excluidos los productos que correspondan a la Norma regional para la halva con tahina (CODEX STAN 309R 211). |
|
|
|
XS311 |
Excluidos los productos que correspondan a la Norma para el pescado ahumado, pescado con sabor a humo y pescado secado con humo (CODEX STAN 311-2013). |
|
|
|
XS312 |
Excluidos los productos que corresponden a la Norma relativa al abalón vivo y al abalón crudo, fresco, refrigerado o congelado destinado al consumo directo o a su procesamiento ulterior (CODEX STAN 312-2013). |
|
|
|
XS314R |
Excluidos los productos que correspondan a la Norma regional para la pasta de dátil (CODEX STAN 314R-2013). |
|
|
|
XS315 |
Excluidos los productos que corresponden a la Norma para los productos de pectínidos frescos y pectínidos crudos congelados rápidamente (CODEX STAN 315-2014). |
|
|
|
XS319 |
Excluidos los productos regulados por la Norma para algunas frutas en conserva (CODEX STAN 319-2015). |
|
|
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XS321 |
Excluidos los productos que corresponden a la Norma para los productos a base de ginseg (CXS 321-2015). |
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XS325R |
Excluidos los productos correspondientes a la Norma Regional para la Manteca de Karité Sin Refinar (CXS 325R-2017). |
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XS326 |
Excluidos los productos regulados por la Norma para pimientas negra, blanca y verde (pimientas NBV) (CODEX STAN 326-2017). |
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XS327 |
Excluidos los productos regulados por la Norma para el comino (CODEX STAN 327-2017). |
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XS328 |
Excluidos los productos regulados por la Norma para el tomillo desecado (CODEX STAN 328-2017). |
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XS329 |
Excluidos los productos correspondientes a la Norma para Aceites De Pescado (CXS 329-2017). |
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XS332R |
Excluidos los productos que corresponden a la Norma regional para el doogh (CXS 332R-2018). |
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