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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<strong>CODEX</strong> STAN 192-1995<br />
Table Two<br />
<strong>Food</strong> Category No. 01.5.2<br />
Milk and cream powder analogues<br />
Additive INS Year Adopted<br />
Max Level Notes<br />
RIBOFLAVINS 101(i),(ii)<br />
2005<br />
300 mg/kg<br />
STEVIOL GLYCOSIDES 960<br />
2011<br />
330 mg/kg 26 & 201<br />
<strong>Food</strong> Category No. 01.6.1<br />
Unripened cheese<br />
Additive INS Year Adopted<br />
Max Level Notes<br />
ASPARTAME 951<br />
2008<br />
1000 mg/kg 161 & 191<br />
CANTHAXANTHIN 161g<br />
2011<br />
15 mg/kg<br />
201<br />
CARAMEL III - AMMONIA CARAMEL 150c<br />
2012<br />
15000 mg/kg<br />
201<br />
CARAMEL IV - SULFITE AMMONIA<br />
CARAMEL<br />
150d<br />
CAROTENES, BETA-, VEGETABLE 160a(ii)<br />
2005<br />
600 mg/kg<br />
CAROTENOIDS 160a(i),a(iii),e,f<br />
2011<br />
100 mg/kg<br />
CHLOROPHYLLS AND<br />
CHLOROPHYLLINS, COPPER<br />
COMPLEXES<br />
141(i),(ii)<br />
2011<br />
2009<br />
50000 mg/kg<br />
201<br />
50 mg/kg<br />
161<br />
INDIGOTINE (INDIGO CARMINE) 132<br />
2009<br />
200 mg/kg<br />
3<br />
LAURIC ARGINATE ETHYL ESTER 243<br />
2011<br />
200 mg/kg<br />
NATAMYCIN (PIMARICIN) 235<br />
2006<br />
40 mg/kg<br />
3 & 80<br />
PHOSPHATES 338; 339(i)-(iii); 340(i)-<br />
(iii); 341(i)-(iii);<br />
342(i),(ii); 343(i)-(iii);<br />
450(i)-(iii),(v)-(vii);<br />
451(i),(ii); 452(i)-(v);<br />
542<br />
2012<br />
4400 mg/kg<br />
33<br />
POLYSORBATES 432-436<br />
2008<br />
80 mg/kg<br />
38<br />
PONCEAU 4R (COCHINEAL RED A) 124<br />
2008<br />
100 mg/kg 3 & 161<br />
RIBOFLAVINS 101(i),(ii)<br />
2005<br />
300 mg/kg<br />
SORBATES 200-203<br />
2012<br />
1000 mg/kg 42 & 223<br />
SUNSET YELLOW FCF 110<br />
2008<br />
300 mg/kg<br />
3<br />
<strong>Food</strong> Category No. 01.6.2<br />
Ripened cheese<br />
Additive INS Year Adopted<br />
Max Level Notes<br />
CANTHAXANTHIN 161g<br />
2011<br />
15 mg/kg<br />
201<br />
LYSOZYME 1105<br />
1999<br />
GMP<br />
NATAMYCIN (PIMARICIN) 235<br />
2006<br />
40 mg/kg<br />
3 & 80<br />
NISIN 234<br />
2009<br />
12.5 mg/kg<br />
28<br />
SORBATES 200-203<br />
2012<br />
3000 mg/kg<br />
42<br />
<strong>Food</strong> Category No. 01.6.2.1<br />
Ripened cheese, includes rind<br />
Additive INS Year Adopted<br />
Max Level Notes<br />
ASCORBYL ESTERS 304, 305<br />
2001<br />
500 mg/kg 10 & 112<br />
CARAMEL IV - SULFITE AMMONIA<br />
CARAMEL<br />
150d<br />
CARMINES 120<br />
2005<br />
125 mg/kg<br />
2011<br />
50000 mg/kg<br />
201<br />
183
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