General Standard for Food Additives - CODEX Alimentarius
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General Standard for Food Additives - CODEX Alimentarius

General Standard for Food Additives - CODEX Alimentarius General Standard for Food Additives - CODEX Alimentarius

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CODEX STAN 192-1995 Table One NEOTAME FoodCatNo FoodCategory MaxLevel Notes Year Adopted 04.2.2.8 Cooked or fried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds 33 mg/kg 161 2008 05.1.2 Cocoa mixes (syrups) 33 mg/kg 97 & 161 2007 05.1.3 Cocoa-based spreads, including fillings 100 mg/kg 161 2007 05.1.4 Cocoa and chocolate products 80 mg/kg 161 2007 05.1.5 Imitation chocolate, chocolate substitute products 100 mg/kg 161 2007 05.2 Confectionery including hard and soft candy, nougats, etc. other than food categories 05.1, 05.3 and 05.4 330 mg/kg 158 & 161 2007 05.3 Chewing gum 1000 mg/kg 161 2007 05.4 Decorations (e.g., for fine bakery wares), toppings (nonfruit) and sweet sauces 100 mg/kg 161 2007 06.3 Breakfast cereals, including rolled oats 160 mg/kg 161 2007 06.5 Cereal and starch based desserts (e.g., rice pudding, tapioca pudding) 33 mg/kg 161 2007 07.1 Bread and ordinary bakery wares 70 mg/kg 161 2008 07.2 Fine bakery wares (sweet, salty, savoury) and mixes 80 mg/kg 161 & 165 2008 09.3 Semi-preserved fish and fish products, including mollusks, crustaceans, and echinoderms 09.4 Fully preserved, including canned or fermented fish and fish products, including mollusks, crustaceans, and echinoderms 10 mg/kg 161 2008 10 mg/kg 161 2008 10.4 Egg-based desserts (e.g., custard) 100 mg/kg 161 2007 11.4 Other sugars and syrups (e.g., xylose, maple syrup, sugar toppings) 11.6 Table-top sweeteners, including those containing highintensity sweeteners 12.2 Herbs, spices, seasonings and condiments (e.g., seasoning for instant noodles) 70 mg/kg 159 2007 GMP 2007 32 mg/kg 161 2008 12.3 Vinegars 12 mg/kg 161 2008 12.4 Mustards 12 mg/kg 2007 12.5 Soups and broths 20 mg/kg 161 2007 12.6.1 Emulsified sauces and dips (e.g., mayonnaise, salad dressing, onion dip) 12.6.2 Non-emulsified sauces (e.g., ketchup, cheese sauce, cream sauce, brown gravy) 65 mg/kg 2007 70 mg/kg 2007 12.6.3 Mixes for sauces and gravies 12 mg/kg 2007 12.6.4 Clear sauces (e.g., fish sauce) 12 mg/kg 2007 12.7 Salads (e.g., macaroni salad, potato salad) and sandwich spreads excluding cocoa- and nut-based spreads of food categories 04.2.2.5 and 05.1.3 13.3 Dietetic foods intended for special medical purposes (excluding products of food category 13.1) 13.4 Dietetic formulae for slimming purposes and weight reduction 13.5 Dietetic foods (e.g., supplementary foods for dietary use) excluding products of food categories 13.1 - 13.4 and 13.6 33 mg/kg 161 & 166 2007 33 mg/kg 2007 33 mg/kg 2007 65 mg/kg 2007 130

CODEX STAN 192-1995 Table One NEOTAME FoodCatNo FoodCategory MaxLevel Notes Year Adopted 13.6 Food supplements 90 mg/kg 2007 14.1.3.2 Vegetable nectar 65 mg/kg 161 2007 14.1.3.4 Concentrates for vegetable nectar 65 mg/kg 127 & 161 2007 14.1.4 Water-based flavoured drinks, including "sport," "energy," or "electrolyte" drinks and particulated drinks 14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa 14.2.7 Aromatized alcoholic beverages (e.g., beer, wine and spirituous cooler-type beverages, low alcoholic refreshers) 33 mg/kg 161 2007 50 mg/kg 160 2007 33 mg/kg 2007 15.0 Ready-to-eat savouries 32 mg/kg 2007 NISIN 234 INS Nisin Functional Class: Preservative FoodCatNo FoodCategory MaxLevel Notes Year Adopted 01.4.3 Clotted cream (plain) 10 mg/kg 28 2009 01.6.2 Ripened cheese 12.5 mg/kg 28 2009 01.6.5 Cheese analogues 12.5 mg/kg 28 2010 01.6.6 Whey protein cheese 12.5 mg/kg 28 2006 06.5 Cereal and starch based desserts (e.g., rice pudding, tapioca pudding) ORTHO-PHENYLPHENOLS INS 231 ortho-Phenylphenol Functional Class: Preservative INS 232 Sodium ortho-phenylphenol Functional Class: Preservative 3 mg/kg 28 2010 FoodCatNo FoodCategory MaxLevel Notes Year Adopted 04.1.1.2 Surface-treated fresh fruit 12 mg/kg 49 1999 PECTINS 440 INS Pectins Functional Class: Emulsifier, Gelling agent, Stabilizer, Thickener FoodCatNo FoodCategory MaxLevel Notes Year Adopted 14.1.2.1 Fruit juice GMP 35 2005 14.1.2.3 Concentrates for fruit juice GMP 35 & 127 2005 14.1.3.1 Fruit nectar GMP 2005 14.1.3.3 Concentrates for fruit nectar GMP 127 2005 131

<strong>CODEX</strong> STAN 192-1995<br />

Table One<br />

NEOTAME<br />

<strong>Food</strong>CatNo <strong>Food</strong>Category MaxLevel Notes Year Adopted<br />

13.6 <strong>Food</strong> supplements 90 mg/kg 2007<br />

14.1.3.2 Vegetable nectar 65 mg/kg 161 2007<br />

14.1.3.4 Concentrates <strong>for</strong> vegetable nectar 65 mg/kg 127 & 161 2007<br />

14.1.4 Water-based flavoured drinks, including "sport," "energy," or<br />

"electrolyte" drinks and particulated drinks<br />

14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other<br />

hot cereal and grain beverages, excluding cocoa<br />

14.2.7 Aromatized alcoholic beverages (e.g., beer, wine and<br />

spirituous cooler-type beverages, low alcoholic refreshers)<br />

33 mg/kg 161 2007<br />

50 mg/kg 160 2007<br />

33 mg/kg 2007<br />

15.0 Ready-to-eat savouries 32 mg/kg 2007<br />

NISIN<br />

234<br />

INS Nisin<br />

Functional Class: Preservative<br />

<strong>Food</strong>CatNo <strong>Food</strong>Category MaxLevel Notes Year Adopted<br />

01.4.3 Clotted cream (plain) 10 mg/kg 28<br />

2009<br />

01.6.2 Ripened cheese 12.5 mg/kg 28 2009<br />

01.6.5 Cheese analogues 12.5 mg/kg 28<br />

2010<br />

01.6.6 Whey protein cheese 12.5 mg/kg 28<br />

2006<br />

06.5 Cereal and starch based desserts (e.g., rice pudding,<br />

tapioca pudding)<br />

ORTHO-PHENYLPHENOLS<br />

INS 231 ortho-Phenylphenol<br />

Functional Class: Preservative<br />

INS 232 Sodium ortho-phenylphenol Functional Class: Preservative<br />

3 mg/kg 28 2010<br />

<strong>Food</strong>CatNo <strong>Food</strong>Category MaxLevel Notes Year Adopted<br />

04.1.1.2 Surface-treated fresh fruit 12 mg/kg 49 1999<br />

PECTINS<br />

440<br />

INS Pectins<br />

Functional Class: Emulsifier, Gelling agent, Stabilizer, Thickener<br />

<strong>Food</strong>CatNo <strong>Food</strong>Category MaxLevel Notes Year Adopted<br />

14.1.2.1 Fruit juice GMP 35 2005<br />

14.1.2.3 Concentrates <strong>for</strong> fruit juice GMP 35 & 127 2005<br />

14.1.3.1 Fruit nectar GMP 2005<br />

14.1.3.3 Concentrates <strong>for</strong> fruit nectar GMP 127<br />

2005<br />

131

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