General Standard for Food Additives - CODEX Alimentarius

CODEX STAN 192-1995
Table One
FAST GREEN FCF
FoodCatNo FoodCategory MaxLevel Notes Year Adopted
09.4 Fully preserved, including canned or fermented fish and fish
products, including mollusks, crustaceans, and echinoderms
100 mg/kg 95 2009
10.1 Fresh eggs GMP 4
1999
10.4 Egg-based desserts (e.g., custard) 100 mg/kg 2009
12.2.2 Seasonings and condiments 100 mg/kg 2009
12.6.1 Emulsified sauces and dips (e.g., mayonnaise, salad
dressing, onion dip)
100 mg/kg 2009
13.6 Food supplements 600 mg/kg 2009
14.1.4 Water-based flavoured drinks, including "sport," "energy," or
"electrolyte" drinks and particulated drinks
14.2.6 Distilled spirituous beverages containing more than 15%
alcohol
14.2.7 Aromatized alcoholic beverages (e.g., beer, wine and
spirituous cooler-type beverages, low alcoholic refreshers)
FERRIC AMMONIUM CITRATE
INS 381 Ferric ammonium citrate Functional Class: Anticaking agent
100 mg/kg 1999
100 mg/kg 1999
100 mg/kg 1999
FoodCatNo FoodCategory MaxLevel Notes Year Adopted
14.1.4.3 Concentrates (liquid or solid) for water-based flavoured
drinks
FERROCYANIDES
INS 535 Sodium ferrocyanide
Functional Class: Anticaking agent
INS 536 Potassium ferrocyanide Functional Class: Anticaking agent
INS 538 Calcium ferrocyanide
Functional Class: Anticaking agent
10 mg/kg 23
1999
FoodCatNo FoodCategory MaxLevel Notes Year Adopted
12.1.1 Salt 14 mg/kg 24 & 107 2006
12.1.2 Salt Substitutes 20 mg/kg 24 1999
12.2.2 Seasonings and condiments 20 mg/kg 24
1999
FERROUS GLUCONATE
INS 579 Ferrous gluconate
Functional Class: Colour retention agent
FoodCatNo FoodCategory MaxLevel Notes Year Adopted
04.2.2.3 Vegetables (including mushrooms and fungi, roots and
tubers, pulses and legumes, and aloe vera), and seaweeds
in vinegar, oil, brine, or soybean sauce
150 mg/kg 23 & 48
1999
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