General Standard for Food Additives - CODEX Alimentarius

CODEX STAN 192-1995
Table Two
Food Category No. 12.6
Sauces and like products
Additive INS Year Adopted
Max Level Notes
SUCRALOSE
(TRICHLOROGALACTOSUCROSE)
955
SUCROGLYCERIDES 474
2009
10000 mg/kg
2007
450 mg/kg
127
SULFITES 220-225, 227, 228, 539 2007
300 mg/kg
44
SUNSET YELLOW FCF 110
2008
300 mg/kg
TERTIARY BUTYLHYDROQUINONE 319
2005
200 mg/kg 15 & 130
Food Category No. 12.6.1
Emulsified sauces and dips (e.g.,
mayonnaise, salad dressing, onion dip)
Additive INS Year Adopted
Max Level Notes
ASCORBYL ESTERS 304, 305
2001
500 mg/kg 10 & 15
CAROTENES, BETA-, VEGETABLE 160a(ii)
2005
2000 mg/kg
CYCLAMATES 952(i), (ii), (iv)
2008
500 mg/kg 17 & 161
ETHYLENE DIAMINE TETRA
ACETATES
385, 386
FAST GREEN FCF 143
2009
100 mg/kg
2001
100 mg/kg
21
GRAPE SKIN EXTRACT 163(ii)
2009
300 mg/kg
181
LAURIC ARGINATE ETHYL ESTER 243
2011
200 mg/kg
NEOTAME 961
2007
65 mg/kg
POLYSORBATES 432-436
2007
3000 mg/kg
STEVIOL GLYCOSIDES 960
2011
350 mg/kg
26
Food Category No. 12.6.2
Non-emulsified sauces (e.g., ketchup,
cheese sauce, cream sauce, brown gravy)
Additive INS Year Adopted
Max Level Notes
ASCORBYL ESTERS 304, 305
2005
500 mg/kg
10
CAROTENES, BETA-, VEGETABLE 160a(ii)
2005
2000 mg/kg
ETHYLENE DIAMINE TETRA
ACETATES
385, 386
2001
75 mg/kg
21
GRAPE SKIN EXTRACT 163(ii)
2009
300 mg/kg
181
LAURIC ARGINATE ETHYL ESTER 243
2011
200 mg/kg
NEOTAME 961
2007
70 mg/kg
POLYSORBATES 432-436
2007
5000 mg/kg
STEVIOL GLYCOSIDES 960
2011
350 mg/kg
26
Food Category No. 12.6.3
Mixes for sauces and gravies
Additive INS Year Adopted
Max Level Notes
ASCORBYL ESTERS 304, 305
2001
200 mg/kg
10
CAROTENES, BETA-, VEGETABLE 160a(ii)
2005
2000 mg/kg
GRAPE SKIN EXTRACT 163(ii)
2009
300 mg/kg
181
NEOTAME 961
2007
12 mg/kg
POLYSORBATES 432-436
2007
5000 mg/kg
127
252