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CODEX GENERAL STANDARD FOR FOOD ADDITIVES CODEX STAN 192-1995 PREAMBLE 1. 1.1 SCOPE FOOD ADDITIVES INCLUDED IN THIS STANDARD

Only the food additives listed herein are recognized as suitable for use in foods in conformance with the provisions of this Standard.1 Only food additives that have been assigned an Acceptable Daily Intake (ADI) or determined, on the basis of other criteria, to be safe2 by the Joint FAO/WHO Expert Committee on Food Additives (JECFA)3 and an International Numbering System (INS) designation by Codex will be considered for inclusion in this Standard. The use of additives in conformance with this standard is considered to be technologically justified. 1.2 FOODS IN WHICH ADDITIVES MAY BE USED This Standard sets forth the conditions under which food additives may be used in all foods, whether or not they have previously been standardized by Codex. The use of additives in foods standardized by Codex is subject to the conditions of use established by the Codex commodity standards and this standard. The General Standard for Food Additives (GSFA) should be the single authoritative reference point for food additives. Codex commodity committees have the responsibility and expertise to appraise and justify the technological need for the use of additives in foods subject to a commodity standard. The information given by the commodity committees may also be taken into account by the Codex Committee on Food Additives (CCFA) when considering food additive provisions in similar non-standardized foods. When a food is not covered by a commodity committee, CCFA will appraise the technological need. 1.3 FOODS IN WHICH ADDITIVES MAY NOT BE USED Food categories or individual food items in which the use of food additives is not acceptable, or where use should be restricted, are defined by this Standard. 1.4 MAXIMUM USE LEVELS FOR FOOD ADDITIVES The primary objective of establishing maximum use levels for food additives in various food groups is to ensure that the intake of an additive from all its uses does not exceed its ADI. The food additives covered by this Standard and their maximum use levels are based in part on the food additive provisions of previously established Codex commodity standards, or upon the request of governments after subjecting the requested maximum use levels to an appropriate method for verifying the compatibility of a proposed maximum level with the ADI. Annex A of this Standard may be used as a first step in this regard. The evaluation of actual food consumption data is also encouraged.

Notwithstanding the provisions of this Section of the General Standard, the lack of reference to a particular additive or to a particular use of an additive in a food in the General Standard as currently drafted, does not imply that the additive is unsafe or unsuitable for use in food. The Commission shall review the necessity for maintaining this footnote on a regular basis, with a view to its deletion once the General Standard is substantially complete. 2 For the purpose of this standard “determined, on the basis of other criteria, to be safe” means that the use of a food additive does not pose a safety concern under conditions of use described by JECFA as being of no toxicological concern (e.g. use levels defined circumstances). 3 A data base of food additive specifications with their current ADI status, the year of their most recent JECFA evaluation, their assigned INS numbers, etc., are available in English at the JECFA website at FAO http://www.fao.org/ag/agn/jecfa-additives/search.html?lang=en . The database has a query page and background information in English, French, Spanish, Arabic and Chinese. The reports of JECFA are available at the JECFA website at WHO http://www.who.int/ipcs/food/jecfa/en/ Adopted in 1995. Revision 1997, 1999, 2001, 2003, 2004, 2005, 2006, 2007, 2008, 2009, 2010, 2011.

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2.

DEFINITIONS a) Food additive means any substance not normally consumed as a food by itself and not normally used as a typical ingredient of the food, whether or not it has nutritive value, the intentional addition of which to food for a technological (including organoleptic) purpose in the manufacture, processing, preparation, treatment, packing, packaging, transport or holding of such food results, or may be reasonably expected to result (directly or indirectly), in it or its byproducts becoming a component of or otherwise affecting the characteristics of such foods. The term does not include contaminants or substances added to food for maintaining or improving nutritional qualities.4 Acceptable Daily Intake (ADI) is an estimate by JECFA of the amount of a food additive, expressed on a body weight basis that can be ingested daily over a lifetime without appreciable health risk.5 Acceptable Daily Intake "Not Specified" (NS)6 is a term applicable to a food substance of very low toxicity for which, on the basis of the available data (chemical, biochemical, toxicological, and other), the total dietary intake of the substance, arising from its use at the levels necessary to achieve the desired effect and from its acceptable background levels in food, does not, in the opinion of JECFA, represent a hazard to health. For the above reason, and for reasons stated in individual JECFA evaluations, establishment of an acceptable daily intake expressed in numerical form is not deemed necessary by JECFA. An additive meeting the above criterion must be used within the bounds of good manufacturing practice as defined in section 3.3 below. d) Maximum Use Level of an additive is the highest concentration of the additive determined to be functionally effective in a food or food category and agreed to be safe by the Codex Alimentarius Commission. It is generally expressed as mg additive/kg of food. The maximum use level will not usually correspond to the optimum, recommended, or typical level of use. Under GMP, the optimum, recommended, or typical use level will differ for each application of an additive and is dependent on the intended technical effect and the specific food in which the additive would be used, taking into account the type of raw material, food processing and post-manufacture storage, transport and handling by distributors, retailers, and consumers.

b)

c)

3.

GENERAL PRINCIPLES FOR THE USE OF FOOD ADDITIVES

The use of food additives in conformance with this Standard requires adherence to all the principles set forth in Sections 3.1 – 3.4. 3.1 FOOD ADDITIVE SAFETY a) Only those food additives shall be endorsed and included in this Standard that, so far as can be judged on the evidence presently available from JECFA, present no appreciable health risk to consumers at the use levels proposed. The inclusion of a food additive in this Standard shall have taken into account any ADI, or equivalent safety assessment established for the additive by JECFA and its probable daily

b)

Codex Alimentarius Procedural Manual. Principles for the Safety Assessment of Food Additives and Contaminants in Food, World Health Organization, (WHO Environmental Health Criteria, No. 70), p. 111 (1987). For the purposes of this Standard, the phrase “without appreciable health risk” means that there is a reasonable certainty of no harm to consumers if an additive is used at levels that do not exceed those in this Standard. The provisions of this Standard do not sanction the use of an additive in a manner that would adversely affect consumer health. 6 For purposes of this Standard, the phrase acceptable daily intake (ADI) “not limited” (NL) has the same meaning as ADI “not specified”. The phrase “acceptable ADI” refers to an evaluation by JECFA, which established safety on the basis of an acceptable level of treatment of food, limited numerically or by GMP, rather than on a toxicologically established ADI.
5

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intake7 from all food sources. Where the food additive is to be used in foods eaten by special groups of consumers (e.g., diabetics, those on special medical diets, sick individuals on formulated liquid diets), account shall be taken of the probable daily intake of the food additive by those consumers. c) The quantity of an additive added to food is at or below the maximum use level and is the lowest level necessary to achieve the intended technical effect. The maximum use level may be based on the application of the procedures of Annex A, the intake assessment of Codex members or upon a request by the CCFA to JECFA for an independent evaluation of national intake assessments.

3.2

JUSTIFICATION FOR THE USE OF ADDITIVES

The use of food additives is justified only when such use has an advantage, does not present an appreciable health risk to consumers, does not mislead the consumer, and serves one or more of the technological functions set out by Codex and the needs set out from (a) through (d) below, and only where these objectives cannot be achieved by other means that are economically and technologically practicable: a) To preserve the nutritional quality of the food; an intentional reduction in the nutritional quality of a food would be justified in the circumstances dealt with in sub-paragraph (b) and also in other circumstances where the food does not constitute a significant item in a normal diet; To provide necessary ingredients or constituents for foods manufactured for groups of consumers having special dietary needs; To enhance the keeping quality or stability of a food or to improve its organoleptic properties, provided that this does not change the nature, substance or quality of the food so as to deceive the consumer; To provide aids in the manufacture, processing, preparation, treatment, packing, transport or storage of food, provided that the additive is not used to disguise the effects of the use of faulty raw materials or of undesirable (including unhygienic) practices or techniques during the course of any of these activities.

b) c)

d)

3.3

GOOD MANUFACTURING PRACTICE (GMP)8

All food additives subject to the provisions of this Standard shall be used under conditions of good manufacturing practice, which include the following: a) b) The quantity of the additive added to food shall be limited to the lowest possible level necessary to accomplish its desired effect; The quantity of the additive that becomes a component of food as a result of its use in the manufacturing, processing or packaging of a food and which is not intended to accomplish any physical, or other technical effect in the food itself, is reduced to the extent reasonably possible; and, The additive is of appropriate food grade quality and is prepared and handled in the same way as a food ingredient.

c) 3.4

SPECIFICATIONS FOR THE IDENTITY AND PURITY OF FOOD ADDITIVES

Food additives used in accordance with this Standard should be of appropriate food grade quality and should at all times conform with the applicable Specifications of Identity and Purity recommended by the Codex

Codex members may provide the CCFA with intake information that may be used by the Committee in establishing maximum use levels. Additionally, the JECFA, at the request of the CCFA, will evaluate intakes of additives based on intake assessments submitted by Codex members responding to a call for data. The CCFA will consider the JECFA evaluations when establishing the maximum use levels for additives. 8 For additional information, see the Codex Alimentarius Commission Procedural Manual. Relations Between Commodity Committees and General Committees- Food Additives and Contaminants.

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Alimentarius Commission9 or, in the absence of such specifications, with appropriate specifications developed by responsible national or international bodies. In terms of safety, food grade quality is achieved by conformance of additives to their specifications as a whole (not merely with individual criteria) and through their production, storage, transport, and handling in accordance with GMP. 4. 4.1 CARRY-OVER OF FOOD ADDITIVES INTO FOODS CONDITIONS APPLYING TO CARRY-OVER OF FOOD ADDITIVES FROM INGREDIENTS AND RAW

MATERIALS INTO FOODS

Other than by direct addition, an additive may be present in a food as a result of carry-over from a raw material or ingredient used to produce the food, provided that: a) b) c) The additive is acceptable for use in the raw materials or other ingredients (including food additives) according to this Standard; The amount of the additive in the raw materials or other ingredients (including food additives) does not exceed the maximum use level specified in this Standard; The food into which the additive is carried over does not contain the additive in greater quantity than would be introduced by the use of raw materials, or ingredients under proper technological conditions or manufacturing practice, consistent with the provisions of this standard.

4.2 SPECIAL CONDITIONS APPLYING TO THE USE OF FOOD ADDITIVES NOT DIRECTLY AUTHORISED IN FOOD INGREDIENTS AND RAW MATERIALS An additive may be used in or added to a raw material or other ingredient if the raw material or ingredient is used exclusively in the preparation of a food that is in conformity with the provisions of this standard, including that any maximum level applying to the food is not exceeded. 4.3 FOODS FOR WHICH THE CARRY-OVER OF FOOD ADDITIVES IS UNACCEPTABLE Carry-over of a food additive from a raw material or ingredient is unacceptable for foods belonging to the following food categories, unless a food additive provision in the specified category is listed in Tables 1 and 2 of this standard. a) b) 5. 13.1 - Infant formulae, follow-up formulae, and formulae for special medical purposes for infants. 13.2 - Complementary foods for infants and young children.

FOOD CATEGORY SYSTEM10

The food category system is a tool for assigning food additive uses in this Standard. The food category system applies to all foodstuffs. The food category descriptors are not to be legal product designations nor are they intended for labelling purposes. The food category system is based on the following principles: a) The food category system is hierarchical, meaning that when an additive is recognized for use in a general category, it is recognized for use in all its sub-categories, unless otherwise stated.

An index (CAC/MISC 6) of all specifications adopted by the Codex Alimentarius Commission, as well as the year of adoption, is available at the Codex website (http://www.codexalimentarius.net). These specifications, prepared by the JECFA, are also being published in 2006 in the “Combined Compendium of Food Additive Specifications,” FAO JECFA Monographs No. 1, which consists of four volumes and in subsequent JECFA Monographs. The specifications are also available at the JECFA website (http://www.fao.org/ag/agn/jecfa-additives/search.html?lang=en). Although specifications for flavouring agents are not included in the printed compendium, with the exception of those few which have an additional non-flavour technological function, they are included in an online searchable database at the JECFA website at FAO. http://apps3.fao.org/jecfa/flav_agents/flavag-q.jsp?language=en. 10 Annex B to this Standard.

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Similarly, when an additive is recognized for use in a sub-category, its use is recognized in any further sub-categories or individual foodstuffs mentioned in a sub-category. b) c) The food category system is based on product descriptors of foodstuffs as marketed, unless otherwise stated. The food category system takes into consideration the carry-over principle. By doing so, the food category system does not need to specifically mention compound foodstuffs (e.g., prepared meals, such as pizza, because they may contain, pro rata, all the additives endorsed for use in their components), unless the compound foodstuff needs an additive that is not endorsed for use in any of its components. The food category system is used to simplify the reporting of food additive uses for assembling and constructing this Standard.

d) 6.

DESCRIPTION OF THE STANDARD

This Standard consists of three main components: a) b) i. ii. Preamble Annexes Annex A is a guideline for considering maximum use levels for additives with numerical JECFA ADIs. Annex B is a listing of the food category system used to develop and organize Tables 1, 2, and 3 of the standard. Descriptors for each food category and sub-category are also provided. Annex C is a cross-reference of the food category system and Codex commodity standards. Food Additive Provisions i. Table 1 specifies, for each food additive or food additive group (in alphabetical order) with a numerical JECFA ADI, the food categories (or foods) in which the additive is recognized for use, the maximum use levels for each food or food category, and its technological function. Table 1 also includes the uses of those additives with nonnumerical ADIs for which a maximum use level is specified. Table 2 contains the same information as Table 1, but the information is arranged by food category number. Table 3 lists additives with Not Specified or Not Limited JECFA ADIs that are acceptable for use in foods in general when used at quantum satis levels and in accordance with the principles of good manufacturing practice described in Section 3.3 of this preamble. The Annex to Table 3 lists food categories and individual food items excluded from the general conditions of Table 3. The provisions in Tables 1 and 2 govern the use of additives in the food categories listed in the Annex to Table 3.

iii. c)

ii. iii.

Unless otherwise specified, maximum use levels for additives in Tables 1 and 2 are set on the final product as consumed. Tables 1, 2, and 3 do not include references to the use of substances as processing aids.11

11

Processing Aid means any substance or material, not including apparatus or utensils, and not consumed as a food ingredient by itself, intentionally used in the processing of raw materials, foods or its ingredients to fulfill a certain technological purpose during treatment or processing and which may result in the non-intentional but unavoidable presence of residues or derivatives in the final product: Codex Alimentarius Commission Procedural Manual.

83. The term is used by JECFA in case where "on the basis of the available data (chemical. it may be appropriate to assume that one-half of the ADI is allocated to 12 Principles for the Safety Assessment of Food Additives and Contaminants in Food.CODEX STAN 192-1995 Page 6 of 271 ANNEX A GUIDELINES FOR THE DEVELOPMENT OF MAXIMUM LEVELS FOR THE USE OF FOOD ADDITIVES WITH NUMERICAL ACCEPTABLE DAILY INTAKES This annex is intended as a guidance to screen proposals for use of additives based on consideration of their maximum use level and the physiological upper limit to the amount of food and drink that can be consumed each day. Guideline 3 FOOD ADDITIVES EVALUATED AS “ACCEPTABLE” FOR CERTAIN PURPOSES In some cases. represent a hazard to health"1 If. FOOD ADDITIVES . biochemical. 1987 (Environmental Health Criteria. It is therefore necessary to allocate a fraction of the ADI to each of the applications. a substance is used in larger amounts and/or in a wider range of foods than originally envisaged by JECFA it may be necessary to consult JECFA to ensure that the new uses fall within the evaluation. p. RESPECTIVELY If an additive is proposed for use in both solid food and in beverages the full ADI cannot be used for both for uses in solid food and uses in beverages. which could give considerable higher intake.BASIC PRINCIPLES FOR CALCULATION OF USE LEVELS Guideline 1 The levels and quantities of food additives used in the Budget Method calculations should be expressed on the same basis as the substances on which the ADI was allocated (e. For foods sold as concentrates or powders intended for reconstitution before consumption. the additive in question should only be authorized in accordance with the conditions specified. In such cases.. JECFA has been unable to allocate an ADI but nevertheless found a specific use of a substance acceptable. The Annex is not intended for allocating provisions for the use of an additive and cannot be used for calculating accurate additive intakes. As a first approach. ESTIMATION OF THE SAFETY ASPECTS OF USE LEVELS . No.FOOD ADDITIVES WITH NUMERICAL ADI Guideline 4 FRACTIONS OF THE ADI TO BE USED FOR SOLID FOOD AND BEVERAGES. It should.FOOD ADDITIVES WITH NO NUMERICAL ADI Guideline 2 FOOD ADDITIVES WITH AN ADI OF “NOT SPECIFIED” When an additive has been allocated an ADI "not specified"12 it could in principle. 70). be born in mind that ADI not specified does not mean that unlimited intake is acceptable. be allowed for use in foods in general with no limitation other than in accordance with Good Manufacturing Practices (GMP). For example a substance may have been evaluated as a humectant without including a later use as a bulk sweetener. and other) the total daily intake of the substance arising from its use at the levels necessary to achieve the desired effect and from its acceptable background in food does not. however. the Budget calculation on the food additive use levels should be performed on the ready-to-eat product. In case of any other reported uses CCFA should request JECFA to re-evaluate the additive in question in light of the new information on uses. in the opinion of the Committee. ESTIMATION OF THE SAFETY ASPECTS OF USE LEVELS . . toxicological. World Health Organization.g. Geneva. therefore. an acid or its salts).

However. where FS is the fraction for use in solid food and FB is the fraction for use in beverages). Guideline 9 USE LEVELS ABOVE FS X ADI X 320 If the proposed levels are higher than FS x ADI x 320 they should only be accepted for products where calculation of potential intake from all proposed uses will show that exceeding the ADI is unlikely. Guideline 7 USE LEVELS BELOW FS X ADI X 160 If the proposed use levels are below FS x ADI x 160 they are acceptable provided the daily consumption of the foods containing the additive will usually not exceed one fourth of the assumed maximum total solid food intake (i.. food consumption surveys) III(b) FOOD ADDITIVE USES IN BEVERAGES (FL) Guideline 10 USE LEVELS BELOW FL X ADI X 10 If the proposed levels are below FL x ADI x 10 .CODEX STAN 192-1995 Page 7 of 271 each solid and liquid foods.e.25 g/kg bw/day). If the additive is used only in solid food. then FS=0 and FB=1. . the additive could be accepted for use in all beverages in general. FS=1/4 and FB=3/4 .13 g/kg bw/day). III(a) FOOD ADDITIVE USES IN SOLID FOOD (FS) Guideline 5 USE LEVELS BELOW FS X ADI X 40 If the proposed use levels are below FS x ADI x 40.. Guideline 11 USE LEVELS BELOW FL X ADI X 20 If the proposed use levels are below FL x ADI x 20 they could be accepted provided the daily consumption of beverages containing the additive will usually not exceed half of the assumed maximum total intake of beverage (i. in special cases other fractions may be more appropriate as long as the sum of the fractions does not exceed the figure for the ADI (e.g. FS=1/6 and FB=5/6). these food additive provisions could be suitable in food in general..e. 3.e. 50 ml/kg bw/day). Guideline 8 USE LEVELS BELOW FS X ADI X 320 If the proposed use levels are below FS x ADI x 320 they could be accepted provided the daily consumption of the foods containing the additive will usually not exceed one eighth of the assumed maximum total food intake (i.g. Guideline 6 USE LEVELS BELOW FS X ADI X 80 If the proposed use levels are below FS x ADI x 80 they are acceptable provided the daily consumption of the foods containing the additive will usually not exceed half of the assumed maximum total solid food intake (i.5 g/kg bw/day).. 12. 6..e. then FS =1 and FB=0 and if the additive is used only in beverages. or if estimation of the intake of the additive based on more exact intake estimates methods show that the use levels are acceptable (e.

CODEX STAN 192-1995 Page 8 of 271 Guideline 12 USE LEVELS BELOW FS X ADI X 40 If the proposed use levels are below FL x ADI x 40 they could be accepted provided the daily consumption of beverages containing the additive will usually not exceed a fourth of the assumed maximum total intake of beverage (i. 25 ml/kg bw/day). Guideline 13 USE LEVELS BELOW FL X ADI X 80 If the proposed use levels are below FL x ADI x 80 they could be accepted provided the daily consumption of beverages containing the additive will usually not exceed an eighth of the assumed maximum total intake of beverage (i.. strong alcoholic beverages)..e..5 ml/kg bw/day). 12.e. .g. Guideline 14 USE LEVELS ABOVE FL X ADI X 80 Levels above FL x ADI x 80 should only be accepted for products where calculation of potential intake will show that exceeding the ADI is unlikely (e.

1 Milk and dairy-based drinks 01.4.1 Milk and buttermilk (plain) 01.2. not heat-treated after fermentation Fermented milks (plain).2. cocoa.3 01.4.1 Fermented milks (plain) 01. e.CODEX STAN 192-1995 Page 9 of 271 ANNEX B FOOD CATEGORY SYSTEM PART I: Food Category System 01.4 Cream (plain) and the like 01. excluding food category 01.6.1 01.4. includes rind Rind of ripened cheese Cheese powder (for reconstitution.2 Fermented milks (plain).0 Dairy products and analogues.. including containing fruit.4.1 01.1 01.6.3.1. meat.2 Milk (plain) Buttermilk (plain) Dairy-based drinks.1. chocolate milk. vegetables.2 01.1 01. drinking yoghurt. whipping and whipped creams.0 01.5.1.1 01.1.2 01. eggnog.3.6.1 01.6 Cheese and analogues 01.2. and reduced fat creams (plain) Clotted cream (plain) Cream analogues Milk powder and cream powder (plain) Milk and cream powder analogues Unripened cheese Ripened cheese 01.2 Plain processed cheese Flavoured processed cheese.2.1.4.g.2 01.2 Fermented and renneted milk products (plain).5.1.6.g.4.2.4 Whey cheese Processed cheese 01.3 Ripened cheese. excluding products of food category 02.2. flavoured and/or fermented (e. etc.2 01..1. for cheese sauces) 01.3 01.2 01. .2.6.2 01.2 (dairy-based drinks) 01.2 01.6.5 Milk powder and cream powder and powder analogues (plain) 01. whey-based drinks) 01.3 Condensed milk and analogues (plain) 01.1 01.4 01.1.1 01. heat-treated after fermentation Renneted milk (plain) Condensed milk (plain) Beverage whiteners Pasteurized cream (plain) Sterilized and UHT creams.1.6.6.6.

1. purees.0 Fruits and vegetables (including mushrooms and fungi.2 Liquid whey and whey products.11 Fruit fillings for pastries 04.2.2. or brine Canned or bottled (pasteurized) fruit Jams. anhydrous milkfat.1.7 03. fruit or flavoured yoghurt) 01.0 Fats and oils. jellies.CODEX STAN 192-1995 Page 10 of 271 01. including pulp.1.1. roots and tubers.g.1.2.1 Fats and oils essentially free from water 02. excluding whey cheeses 02..2 04.1 02..2.6 04.2 Fat emulsions mainly of type water-in-oil 02.4 04. seaweeds.g.2 04.2 04.1 02.1.7 04.2.8 04. chutney) excluding products of food category 04.5 04.8.9 Untreated fresh fruit Surface-treated fresh fruit Peeled or cut fresh fruit Frozen fruit Dried fruit Fruit in vinegar.1. including mixed and/or flavoured products based on fat emulsions 02. dairy fat spreads and blended spreads 02.1.1.12 Cooked fruit .1.6 Cheese analogues Whey protein cheese 01. and other animal fats Butter Fat spreads.1.6.0 Edible ices.1.1 04.2.2.1.8.5 01. oil. pudding.1. pulses and legumes.3 04.1.7 Dairy-based desserts (e. and nuts and seeds 04.10 Fermented fruit products 04.1.2. excluding whey cheeses 01.2.1.1 Fresh fruit 04.1. excluding whey cheeses Dried whey and whey products.2. ghee Vegetable oils and fats Lard.5 Candied fruit Fruit preparations.2.3 Fat emulsions mainly of type oil-in-water. including sherbet and sorbet 04.3 04.1.2 02.2.1 01. marmalades Fruit-based spreads (e.2 Butter oil. incl.2.1.6. fruit toppings and coconut milk Fruit-based desserts.3 02.1. tallow. fruit-flavoured water-based desserts Processed fruit 04.1 04.1. and aloe vera).2.8 Whey and whey products.4 Fat-based desserts excluding dairy-based dessert products of food category 01. and fat emulsions 02.1 Fruit 04.1. fish oil.2.1.

5 04.2. or soybean sauce Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi. pulses and legumes.2 Processed vegetables (including mushrooms and fungi.2. roots and tubers. pulses and legumes.2.2. roots and tubers. chocolate substitute products 05.g.2. roots and tubers. (including mushrooms and fungi. and seaweeds in vinegar. and aloe vera).2. nougats. and nuts and seeds 04. roots and tubers. cut or shredded fresh vegetables. etc. roots and tubers.9.2 05.1 Cocoa products and chocolate products including imitations and chocolate substitutes 05. seaweeds and nuts and seeds 04. (including mushrooms and fungi. pulses and legumes (including soybeans).1 05.8 05.0 Confectionery 05.1. pulses and legumes. and seaweeds Vegetable (including mushrooms and fungi.6 04. pulses and legumes. roots and tubers.9.2. and aloe vera). and aloe vera). and 05. seaweeds and nuts and seeds Surface-treated fresh vegetables. seaweeds and nuts and seeds Dried vegetables (including mushrooms and fungi.1 Untreated fresh vegetables. pulses and legumes. 12. seaweeds and nuts and seeds 04.2. pulses and legumes.7 04.2. (including mushrooms and fungi. and aloe vera).2. and aloe vera). excluding fermented soybean products of food categories 06.2. and nut and seed pulps and preparations (e.2 Vegetables (including mushrooms and fungi.2.. and nut and seed purees and spreads (e. roots and tubers. roots and tubers.1.1.1 04.4 05.3 Frozen vegetables (including mushrooms and fungi. seaweeds. pulses and legumes.4 04.2.2.1. and aloe vera).1 Fresh vegetables. other than food categories 05. (including mushrooms and fungi.2. pulses and legumes.6.2. roots and tubers. brine.1.2. and nuts and seeds Vegetables (including mushrooms and fungi. roots and tubers.2. roots and tubers. pulses and legumes. and aloe vera). roots and tubers.1. 05.1. seaweed. oil. and aloe vera).9. and nuts and seeds 04. 12. seaweeds and nuts and seeds Peeled.1. pulses and legumes.8.CODEX STAN 192-1995 Page 11 of 271 04.3 04. candied vegetables) other than food category 04. pulses and legumes. and aloe vera).2.4 .3. and seaweeds 04.2. incl.2 04. seaweed. fillings Cocoa and chocolate products Imitation chocolate. peanut butter) Vegetable (including mushrooms and fungi. and aloe vera) and seaweed products. vegetable desserts and sauces. seaweeds.5 Cocoa mixes (powders) and cocoa mass/cake Cocoa mixes (syrups) Cocoa-based spreads.2.2. pulses and legumes.2 04.2. 06.2..2.1. and aloe vera).7.1 and 12.5 Fermented vegetable (including mushrooms and fungi. pulses and legumes. roots and tubers. roots and tubers.3 05.g.3 Cooked or fried vegetables (including mushrooms and fungi. seaweeds.1. and aloe vera). and aloe vera).2 Confectionery including hard and soft candy. and aloe vera).8.

1 Bread and ordinary bakery wares and mixes 07.2 06.CODEX STAN 192-1995 Page 12 of 271 05.2 07. from roots and tubers.2 Yeast-leavened breads and specialty breads Soda breads Thick gravy-stewed semi-dehydrated soybean curd Deep fried semi-dehydrated soybean curd Semi-dehydrated soybean curd.5 06.4. toppings (non-fruit). natto. rice vermicelli.1 07.4 Pastas and noodles and like products (e.8.8.6 Batters (e. other than food categories 06.1 06.3 Breakfast cereals.8 07. rice paper. legumes and pith or soft core of palm tree.1.4.3 Fresh pastas and noodles and like products Dried pastas and noodles and like products Pre-cooked pastas and noodles and like products 06.3 Chewing gum 05. or flaked grain.7 Pre-cooked or processed rice products.8 Soybean products (excluding soybean-based seasonings and condiments of food category 12.0 06.1 05.0 Cereals and cereal products. excluding bakery wares of food category 07.9) 06. tempe) Fermented soybean curd Other soybean protein products Crackers.5 Cereal and starch based desserts (e.4.8. excluding sweet crackers .1 Whole.8.4.2 05.0 Bakery wares 07.2.4.2 06.8. broken..1 06.4 Soybean-based beverages Soybean-based beverage film Soybean curd (tofu) Semi-dehydrated soybean curd 06.7 06.4.8.2 06.1 06. including rice 06.8.g.3 06.8.6 06.2.2 Dehydrated soybean curd (kori tofu) Fermented soybeans (e.. for fine bakery wares).2. including rice cakes (Oriental type only) 06.1.4 Decorations (e.1. rice pudding.g. soybean pastas and noodles) 06. including rolled oats 06.8. pulses.. for breading or batters for fish or poultry) 06.1 06.8.2 Flours Starches 06.g.g.2 Flours and starches (including soybean powder) 06. tapioca pudding) 06.1.1 Breads and rolls 07.1..4.4.8.8.3 06.2.g. derived from cereal grains.1 and 06. and sweet sauces 06.2.8.1.3 Hard candy Soft candy Nougats and marzipans 05.

.2.1 Fresh fish Fresh molluscs.2 08. pita. including molluscs. and game products in whole pieces or cuts Frozen processed meat. poultry. and game products 08. and game products in whole pieces or cuts Cured (including salted) and dried non-heat treated processed meat.3. comminuted Non-heat treated processed meat. poultry. and echinoderms 09. and echinoderms 09..1 Fresh meat.1. poultry.1.2 Processed fish and fish products.2 Fine bakery wares (sweet. poultry.. crustaceans. and game products in whole pieces or cuts Heat-treated processed meat.3. fruit-filled or custard types) Other fine bakery products (e.1 09. and game products in whole pieces or cuts Fermented non-heat treated processed meat. poultry.5 07. and game products Frozen processed comminuted meat. poultry. and game products 08.1. and fish products.1 08..2 Processed meat.0 Fish and fish products.1 Fresh fish and fish products.1.3 08.g.g. including poultry and game 08. including molluscs.g.2 08.6 07.2. and game products 08.2 09.3. including molluscs.g.1.4 Edible casings (e. salty. poultry.1. sweet rolls.3.1 08. scones.1.1.2. and game products in whole pieces or cuts 08.CODEX STAN 192-1995 Page 13 of 271 07. poultry. and echinoderms Frozen fish. poultry. including molluscs. poultry.1.2. poultry.1. fish fillets. poultry and game.2 08.3 Cured (including salted) non-heat treated processed comminuted meat.2. poultry and game. whole pieces or cuts Fresh meat. crustaceans.1.3 Heat-treated processed comminuted meat.2. crustaceans. crustaceans.2 08. cookies and pies (e.0 Meat and meat products. and muffins) Mixes for fine bakery wares (e. and echinoderms 09. poultry. poultry.1 Cured (including salted) non-heat treated processed meat. bagels.1. including bread stuffing and bread crumbs Steamed breads and buns Mixes for bread and ordinary bakery wares Cakes. sausage casings) 09. and echinoderms .2 08.2.3 07.4 07. poultry.1.3 Processed comminuted meat.g. pancakes) 07.1 07. doughnuts. and game products Fermented non-heat treated processed comminuted meat. and game 08.3 Other ordinary bakery products (e. and game products 08. savoury) and mixes 08. cakes.2.1 Fresh meat.1.2 07. and game products Cured (including salted) and dried non-heat treated processed comminuted meat.2. English muffins) Bread-type products.2.3 08. and game products in whole pieces or cuts 08. poultry and game products in whole pieces or cuts Non-heat treated processed comminuted meat.1 08.. crustaceans.3.3.

also (partially) inverted.3.1. including molluscs. and echinoderms 10. dextrose monohydrate.2. crustaceans. including treacle and molasses. including molluscs.4.4 Frozen battered fish.0 Eggs and egg products 10. crustaceans.2 Brown sugar excluding products of food category 11.4.2.4.1.3 11.3 09.g. marinated and/or in jelly Fish and fish products. dried glucose syrup.3 Preserved eggs.2. custard) 11.2.1. and echinoderms Fried fish and fish products.2 10. powdered dextrose Soft white sugar.3 Semi-preserved fish and fish products.2 09. including molluscs.1 11. including molluscs.1 10.2 11. including molluscs. and echinoderms Frozen minced and creamed fish products.2.4 11.1. salted. crustaceans.4 Egg-based desserts (e.1. fish paste). soft brown sugar.2. caviar and other fish roe products Semi-preserved fish and fish products. fructose Powdered sugar. including molluscs.2 Egg products 10.3..3.3. dextrose anhydrous. crustaceans. including molluscs. crustaceans.2.1 . including molluscs.3 Liquid egg products Frozen egg products Dried and/or heat coagulated egg products 10.3 09.1 09. and echinoderms 09.1 Refined and raw sugars 11.3 .2. including canned or fermented fish and fish products. crustaceans. crustaceans and echinoderms (e. including honey 11. and echinoderms Cooked and/or fried fish and fish products.4 Fully preserved.5 Lactose Plantation or mill white sugar Dried glucose syrup used to manufacture sugar confectionery Glucose syrup used to manufacture sugar confectionery 11. crustaceans. crustaceans.3.3. pickled and/or in brine Salmon substitutes. raw cane sugar 11.CODEX STAN 192-1995 Page 14 of 271 09. fermented.5 Smoked.2.3 Sugar solutions and syrups.g. and canned eggs 10. crustaceans and echinoderms.3 09. dried.09. and echinoderms 09.1 09.3.3 Cooked fish and fish products Cooked molluscs. and echinoderms 09. and/or salted fish and fish products. crustaceans.2.0 Sweeteners.1 11. and echinoderms. including molluscs.2 09. excluding products of food category 11.1 Fresh eggs 10. fish fillets and fish products.1. including molluscs. glucose syrup.3 White sugar. excluding products of food categories 09.2 09.2 11.1. and echinoderms Fish and fish products.1. including alkaline.3.4 09.1..

1 Infant formulae.1 12.1.3 12.10 Protein products other than from soybeans 13. maple syrup. ketchup. sugar toppings) 11.2.4 Dietetic formulae for slimming purposes and weight reduction .1 Fermented soybean sauce 12.2.1.2 13.6 Table-top sweeteners.1 12.2 Non-fermented soybean sauce 12.6 Sauces and like products 12. potato salad) and sandwich spreads excluding cocoa-and nut-based spreads of food categories 04.9.3 Vinegars 12.1 12. xylose.5.1 12.g.g..2.5 Soups and broths 12. mayonnaise. seasoning for instant noodles) 12.1 12..5 Honey 11.1 12.1.g.3 12.2 Fermented soybean paste (e. salad dressing) Non-emulsified sauces (e...1.g.5.2. and condiments (e.0 Foodstuffs intended for particular nutritional uses 13.5 and 05. soups. spices. macaroni salad.1.7 Salads (e.4 Mustards 12.2.2 Complementary foods for infants and young children 13.CODEX STAN 192-1995 Page 15 of 271 11. sauces. including canned.1 Salt and salt substitutes 12. bottled. salads and protein products 12. miso) Soybean sauce 12. brown gravy) Mixes for sauces and gravies Clear sauces (e.. cheese sauce. spices. cream sauce. including those containing high-intensity sweeteners 12. fish sauce) Salt Salt substitutes Herbs and spices Seasonings and condiments 12.1.9.4 Ready-to-eat soups and broths.3 Dietetic foods intended for special medical purposes (excluding products of food category 13.2 Herbs.6.g.9.2. follow-on formulae..1) 13.6.4 Other sugars and syrups (e.3 Other soybean sauces 12. and frozen Mixes for soups and broths Emulsified sauces (e.6.9.0 Salts.2 12.9.2.2 12.g.3 Infant formulae Follow-up formulae Formulae for special medical purposes for infants 13.2 12.6.8 Yeast and like products 12.g.1 13.. and formulae for special medical purposes for infants 13. seasonings.9 Soybean-based seasonings and condiments 12.

1. pulses and legumes) 15.4 and 13.5 Coffee.2. excluding dairy products 14.2.1.2.1.1.3.3 14.4 Natural mineral waters and source waters Table waters and soda waters Fruit juice Vegetable juice Concentrates for fruit juice Concentrates for vegetable juice Fruit nectar Vegetable nectar Concentrates for fruit nectar Concentrates for vegetable nectar Fruit and vegetable juices Fruit and vegetable nectars Water-based flavoured drinks.3 14.4. cereal. tea.potato.1.1.1 14.1 Waters 14.2.1.2.3.1 Snacks .1 Non-alcoholic ("soft") beverages 14.2 14.2.2.1.1.2 Alcoholic beverages. and other hot cereal and grain beverages.g. beer.7 Wines (other than grape) Mead Distilled spirituous beverages containing more than 15% alcohol Aromatized alcoholic beverages (e.CODEX STAN 192-1995 Page 16 of 271 13.2 14.1.g.3. flour or starch based (from roots and tubers.2.1. supplementary foods for dietary use) excluding products of food categories 13.1..3.4 14. including "sport.6 Food supplements 14.5 Dietetic foods (e. coffee substitutes.2.3.4.1 14.5 14. including coated nuts and nut mixtures (with e. excluding cocoa Beer and malt beverages Cider and perry Grape wines 14. and sweet grape wine 14.3.0 Ready-to-eat savouries 15.1.2 14.2.2 14. including punches and ades Concentrates (liquid or solid) for water-based flavoured drinks 14.6 13.1.1.1.2.0 Beverages.3 Carbonated water-based flavoured drinks Non-carbonated water-based flavoured drinks. low-alcoholic refreshers) 15.1 14.4.2 14." “energy.2.g.” or "electrolyte" drinks and particulated drinks 14.13.3 14.3.2 Processed nuts..6 14.1 14.1.4 14. herbal infusions.3 Still grape wine Sparkling and semi-sparkling grape wines Fortified grape wine.1 14.2 14.2 14. including alcohol-free and low-alcoholic counterparts 14.1.1.3 14. dried fruit) . wine and spirituous cooler-type beverages. grape liquor wine.2.1.2.1.4 14.1 14..

fish based 16.15. Composite foods .CODEX STAN 192-1995 Page 17 of 271 15.foods that could not be placed in categories 01 . .3 Snacks .

Springer-Verlag. or by inoculation of heated milk with pure bacterial cultures (cultured buttermilk).2 (beverages) and 01. 15 The use of food additives other than stabilizers and thickeners for reconstitution and recombination. may be found in one of the sub-categories of 01. strawberry-flavoured yoghurt drink.2.1.1). low-fat and whole milk. 01.2 dairy-based drinks): Includes all plain products based on skim. Ibid. Includes reconstituted plain milk that contains only dairy ingredients. category 05.. acidified milk and cultured milk. low-fat and whole milk. 13 14 Food Chemistry.1 Milk and dairy-based drinks: Includes all plain and flavoured fluid milk products based on skim. lactic acid bacteria drinks.. excluding mixes for cocoa (cocoa-sugar mixtures.2 Dairy-based drinks.14 Buttermilk may be pasteurized or sterilized. . drinking yoghurt. sheep. 01.1.g. including fluid fermented milk. part-skim. chocolate milk. 392. either by spontaneous souring by the action of lactic acid-forming or aroma-forming bacteria.1 Milk and buttermilk (plain): Includes plain fluid products only. Buttermilk is also produced by fermentation of fluid skim milk.0 Dairy products and analogues. cows. Heidelberg.e.0: Includes all types of dairy products that are derived from the milk of any milking animal (e..1.1. such as yoghurt. Belitz & W.1 Fermented milks (plain): Includes all plain products. not heat-treated after fermentation: Includes fluid and non-fluid plain products.1.2.2 Buttermilk (plain): Buttermilk is the nearly milkfat-free fluid remaining from the butter-making process (i. flavoured and/or fermented (e. 389. part-skim. vegetables or other non-dairy ingredients. as defined in the Codex Standard for Fermented Milks (CODEX STAN 243-2003). cooca.2. if permitted by national legislation in the country of sale. part-skim. In this category. p.1.2 Fermented milks (plain). sheep. Milk is usually heat-treated by pasteurization. low-fat and whole milk.1. 01..1. ultra-high temperature (UHT) treatment or sterilization.2. buffalo). buffalo). 1987. chocolate malt drinks.-D. H.13 Includes skim. 01.g.1.1 Milk (plain): Fluid milk obtained from milking animals (e. heat-treated after fermentation: Products similar to that in 01.1. 01. 01. Flavoured products are included in 01. 01.CODEX STAN 192-1995 Page 18 of 271 PART II: Food Category Descriptors 01.g..1. Grosch.1 Fermented milks (plain). which does not contain flavours or colours.1.2. 01. is not acceptable in plain fermented milks. eggnog. nor is mixed with other non-dairy ingredients. except that they have been heat-treated (e.1. and mixing with sugar or synthetic sweetener) . p. whey-based drinks): Includes all ready-to-drink flavoured and aromatized milk-based fluid beverages and their mixes. a “plain” product is one that is not flavoured. and lassi (liquid obtained by whipping curd from the lactic acid fermentation of milk. unless permitted by relevant standards. Examples include: hot chocolate.7 (desserts). Analogues are products in which milk fat has been partially or wholly replaced by vegetable fats or oils. excluding products of food category 02. nor contains fruit. Plain yoghurt.15 01. sterilized or pasteurized) after fermentation.g.. the churning fermented or non-fermented milk and cream). excluding food category 01. cow. goats. goat.1 depending on whether it is heat-treated after fermentation or not.2 Fermented and renneted milk products (plain).

4.3 Clotted cream (plain): Thickened.5 Milk powder and cream powder and powder analogues (plain): Includes plain milk powders. Codex Standard for Cream and Prepared Creams (CODEX STAN 288-1976). 01. 01. Belitz & W. relatively high in fat content in comparison to milk.4. the water removal may be accomplished by heating. and khoa (cow or buffalo milk concentrated by boiling) . Heidelberg.1.CODEX STAN 192-1995 Page 19 of 271 01.3 Condensed milk and analogues (plain): Includes plain and sweetened types of condensed milk.18 01. whipping and whipped creams. Includes sour cream (cream subjected to lactic acid fermentation achieved as described for buttermilk (01.16 Includes partially dehydrated milk. heavy cream. Grosch. and whipped cream-type dairy toppings and fillings. semi-fluid and semi-solid cream and cream analogue products. Includes instant whipped cream toppings and sour cream substitutes.17 Includes whipping cream. evaporated milk.3.2 Renneted milk (plain): Plain. low-fat and whole milk. whipped pasteurized cream. 393.” 01.4.3.7. H.1 Condensed milk (plain): Condensed milk is obtained by partial removal of water from milk to which sugar may have been added.4 (cream analogues).-D. blends of evaporated skimmed milk and vegetable fat and blends of sweetened condensed skimmed milk and vegetable fat. Also includes the same type of products in powdered form. as well as every cream intended for whipping or being whipped. and reduced fat creams (plain): Includes every cream. 1987. blends of evaporated skimmed milk and vegetable fat.4 Cream analogues: Cream substitute consisting of a vegetable fat-water emulsion in liquid or powdered form for use other than as a beverage whitener (01.4. Includes products based on skim.3. Also includes pasteurized creams with a reduced fat content. Creams or toppings with partial or total replacement of milkfat by other fats are included in sub-category 01. 01.2 (beverages) and 01. 01. Sterilized cream is subjected to appropriate heat-treatment in the container in which it is presented to the consumer.1. Flavoured cream products are found in 01.17 Includes milk cream and “half-and-half. Cream may also be packaged under pressure (whipped cream). Includes curdled milk.4. Ultra-heat treated (UHT) or ultrapasteurized cream is subjected to the appropriate heat treatment (UHT or ultrapasteurization) in a continuous flow process and aseptically packaged. . cream powders. and blends of sweetened condensed skimmed milk and vegetable fat. and their analogues. Includes all plain fluid. sweetened condensed milk. Includes products based on skim.1.2 Sterilized and UHT creams. coagulated milk produced by the action of milk coagulating enzymes. 01. or combination of the two. low-fat and whole milk. 16 17 Codex Standard for Evaporated Milks (CODEX STAN 281-1971). Flavoured renneted milk products are found in category 01. 01. 01.2). 18 Food Chemistry. regardless of fat content.2 Beverage whiteners: Milk or cream substitute consisting of a vegetable fat-water emulsion in water with milk protein and lactose or vegetable proteins for use in beverages such as coffee and tea. evaporated milk. part-skim. Includes condensed milk analogues. which has undergone a higher heat-treatment than pasteurization. viscous cream formed from the action of milk coagulating enzymes. For evaporated milk. and their analogues (including beverage whiteners).2).7 (desserts).1 Pasteurized cream (plain): Cream subjected to pasteurization by appropriate heat treatment or made from pasteurized milk. p.4 Cream (plain) and the like: Cream is a fluid dairy product.2. Springer-Verlag. part-skim.

unripened.6. soft spreadable cheese)23 mozzarella and scamorza cheeses and paneer (milk protein coagulated by the addition of citric acid from lemon or lime juice or of lactic acid from whey. primarily of wax. but is held under such time and temperature conditions so as to allow the necessary biochemical and physical changes that characterize the specific cheese. macaroni and cheese.6 Cheese and analogues: Cheese and cheese analogues are products that have water and fat included within a coagulated milk-protein structure. cheese-flavoured snacks (15. or any part thereof.22 cream cheese (rahmfrischkase.6 2 Ripened cheese: Ripened cheese is not ready for consumption soon after manufacture. camembert). contributes to the specific appearance of the cheese (e. and Swiss cheese.. coagulated curd cheese).g. Most products are plain. vegetables or meat.3. Includes the whole unripened cheese and unripened cheese rind (for those unripened cheeses with a “skin” such as mozzarella).. hard grating cheese. where cream is a qualifier for a high fat content. Examples of ripened cheese include: blue cheese.CODEX STAN 192-1995 Page 20 of 271 01. or extra-hard.24 01.2.1). 25 The rind is different from the coating of a cheese. coloured surface). Examples include imitation dry cream mix and blends of skimmed milk and vegetable fat in powdered form.19 Includes casein and caseinates. cheddar). which helps to regulate the humidity during ripening and protects the cheese against microorganisms. may be flavoured or contain ingredients such as fruit. that is strained into a solid mass.1 Milk powder and cream powder (plain): Milk products obtained by partial removal of water from milk or cream and produced in a powdered form. . Products such as cheese sauce (12. and is used in vegetarian versions of.1 Ripened cheese. For mould-ripened cheese. or (2) a layer. havarti. 01. including rind. 21 Codex Standard for Cheese (CODEX STAN 283-1978).6.6. shredded. 16. e. but which may dry after brining and ripening.g.20 01.6. including fresh cheese.2 Rind of ripened cheese: Refers to the rind only of the cheese..2 Milk and cream powder analogues: Products based on a fat-water emulsion and dried for use other than as a beverage whitener (01. includes rind: Refers to ripened (including mould-ripened) cheese. white to yellowish in colour with a compact texture.g. gouda.1 Unripened cheese: Unripened cheese. 01. such as cut.. however. edam. which is a ripened semi-hard to soft cheese..2).5..0) are categorized elsewhere. brie.21 Examples include cottage cheese (a soft.2). Excludes ripened cream cheese. gouda). and without actual rind that has been preserved in brine until presented to the consumer.2. grated or sliced cheese.25 19 20 Codex Standard for Milk Powders and Cream Powder (CODEX STAN 207-1999). Includes cheese in brine. The rind of the cheese is the exterior portion of the cheese mass that initially has the same composition as the interior portion of the cheese. is ready for consumption soon after manufacture. and composite prepared foods containing cheese as an ingredient (e. 22 Codex Standard for Cottage Cheese (CODEX STAN 273-1968).g. hamburgers). 23 Codex Standard for Cream Cheese (CODEX STAN 275-1973). that protects the cheese after ripening against microorganisms and against physical damage during retail handling and that in some cases. 01. an uncured. which normally is impermeable to moisture. such as cottage cheese and cream cheese. the ripening is accomplished primarily by the development of characteristic mould growth throughout the interior and/or on the surface of the cheese. firm (e.21 Ripened cheese may be soft (e.g. 01.g. 24 Codex Group Standard for Cheeses in Brine (CODEX STAN 208-1999).5. paraffin or plastic. hard (e. Codex Standard for Edible Casein Products (CODEX STAN 290-1995). The coating is either: (1) a film of synthetic or natural material. some. creamed cottage cheese (cottage cheese covered with a creaming mixture).

1987.1 for variety cheese. while those in 03. Includes flavoured yoghurt (a milk product obtained by fermentation of milk and milk products to which flavours and ingredients (e. imitation cheese mixes.. Grosch. 28 Codex Standard for Fermented Milks (CODEX STAN 243-2003). including sherbet and sorbet) in that the foods in category 01. cream or other materials of milk origin. milk and butter to prepare a macaroni and cheese casserole).27 The term “processed” does not mean cutting. Includes spray-dried cheese.4 Processed cheese: Product with a very long shelf life obtained by melting and emulsifying cheese. dulce de leche (cooked milk with sugar and added ingredients such as coconut or chocolate).. maida (refined wheat flour). fruit or flavoured yoghurt): Includes ready-to-eat flavoured dairy dessert products and dessert mixes. peda. meat.6. jellied milk.butterscotch pudding and chocolate mousse. H. Belitz & W.26 Includes the whole cheese and the rind of the cheese.3 Cheese powder (for reconstitution. pudding. Examples include: neufchatel cheese spread with vegetables. fruit.2 Flavoured processed cheese.CODEX STAN 192-1995 Page 21 of 271 01.6. and other ingredients (e.2 (Ripened cheese). vegetable oil. such as aromas.6.26 Example: ricotta cheese.2. 01.g. seasonings. cheddar cheese spread with wine.. Product is intended either to be reconstituted with milk or water to prepare a sauce.4. vegetables and/or meat. lactic acid.g. and cheese balls (formed processed cheese coated in nuts. and dairy-based fillings. These products are principally made by coagulation of whey proteins. skim milk products. cocoa. or made with nonfat milk). Includes imitation cheese. Products may contain other added ingredients. cream or butter.6. 400. from khoa (cow or buffalo milk concentrated by boiling).g. Includes traditional milk-based sweets prepared from milk concentrated partially. heat coagulated aided by acids like citric acid. basundi). seasonings and fruit.. and imitation cheese powders. vegetables and/or meat.6.6.7 are dairy-based. Includes frozen dairy confections and novelties. malic acid. Product may be spreadable or cut into slices and pieces.0 are water-based and contain no dairy ingredients. and moulding of the concentrated product. milkfat. but in which milkfat has been partly or completely replaced by other fats. etc). and water in different amounts.4. 01. including containing fruit.3). requeson.6. gulab jamun. 01. and fruit. coffee) have been added) that may or may not be heat-treated after fermentation.2. etc. shredding. Different from whey protein cheese (01. pepper jack cheese.6. . 01. 26 27 Codex Standard for Whey Cheeses (CODEX STAN 284-1971).6. vegetables. sugar or synthetic sweetener. fruit..g. These products are different from those in food category 03. 01. of cheese.28 Other examples include: ice cream (frozen dessert that may contain whole milk. Heidelberg. pp. for cheese sauces): Dehydrated product prepared from a variety or processed cheese. burfee.g. Different from whey cheese (01.6. frozen flavoured yoghurt. Does not include grated or shredded cheese (01.6). Food Chemistry. junket (sweet custard-like dessert made from flavoured milk set with rennet). Springer-Verlag. fruit. etc. or coffee).. cocoa. milk powder. with cooked macaroni. ice milk (product similar to ice cream with reduced whole or skim milk content. flavours and colours (e.3 Whey cheese: A solid or semi-solid product obtained by concentration of whey with or without the addition of milk. or chhena (cow or buffalo milk. 01.-D. or used as-is as an ingredient (e. grating. vegetables and/or meat.0 (edible ices.1 Plain processed cheese: Processed cheese product that does not contain added flavours. Examples include: American cheese.5 Cheese analogues: Products that look like cheese. e.6. rasmalai.: Processed cheese product that contains added flavours. egg products. milk protein.6.6 Whey protein cheese: Product containing the protein extracted from the whey component of milk. 01.4 for processed cheese).g. Cheese treated by these mechanical processes are included under food category 01.7 Dairy-based desserts (e. rasgulla. herbs or spices). seasonings. 01. Includes products manufactured by heating and emulsifying mixtures of cheese. sugar. milk cake.

Such fresh fat obtained at the time of slaughter is the “killing fat. 32 Food Chemistry. 34. sprat.8. anhydrous milkfat. Cold pressed oils are obtained by mechanical means without application of heat. Acid whey is obtained after the coagulation of milk.-D. fish oil. Heidelberg. animal or marine sources. excluding whey cheeses: Whey powders are prepared by spray. Secunda beef fat is a product with typical beef fat odour and taste obtained by rendering (60-65oC) and purifying beef fat. 34 Food Chemistry.32 Virgin oils are obtained by mechanical means (e. undamaged fat tissues.8. 02. . Belitz & W. Heidelberg. 1987. Grosch..-D. or their mixtures.1.1 Fats and oils essentially free from water: Edible fats and oils are foods composed mainly of triglycerides of fatty acids from vegetable. tallow. excluding whey cheeses: Whey is the fluid separated from the curd after coagulation of milk. cream.0 Fats and oils.2 Dried whey and whey products. 472-476.1. frying. animal or marine sources. Ghee is a product obtained exclusively from milk. cottonseed oil. attached muscles and bones of bovine animals or sheep. and fat emulsions: Includes all fat-based products that are derived from vegetable. 472-476. anhydrous butter oil and butter oil are products derived exclusively from milk and/or products obtained from milk by a process that almost completely removes water and nonfat solids. peanut oil. Edible beef fat is obtained from fresh bovine fatty tissue covering the abdominal cavity and surrounding the kidney and heart. pp.3 Lard. cream. 02. Springer-Verlag. Fish oils are derived from suitable sources such as herring. excluding whey cheeses: Includes a variety of whey-based products in liquid and powdered forms. skimmed milk or buttermilk with milk coagulating enzymes during the manufacture of cheese. 29 30 Codex Standard for Whey Powders (CODEX STAN 289-1995). H. Belitz & W. casein or similar products.29 01. cooking.” Prime beef fat (premiere jus or oleo stock) is obtained by low-heat rendering (50-55oC) of killing fat and selected fat trimmings (cutting fat). skimmed milk or buttermilk.8 Whey and whey products.g. 33 Codex Standard for Olive Oils and Olive Pomace Oils (CODEX STAN 33-1981). and Codex Standard for Named Vegetable Oils (CODEX STAN 210-1999).2 Vegetable oils and fats: Edible fats and oils obtained from edible plant sources.or roller-drying whey or acid whey from which the major portion of the milkfat has been removed.1 Liquid whey and whey products. it has a specially developed flavour and physical structure. table or salad oils. with application of heat only so as not to alter the natural composition of the oil. and other animal fats: All animal fats and oils should be derived from animals in good health at the time of slaughter and intended for human consumption.29 02. ghee: The milkfat products anhydrous milkfat. 01. sardines. Edible tallow (dripping) is produced by the rendering of fatty tissue (excluding trimmings and cutting fat). 30. pp.1 Butter oil.33 Examples include: virgin olive oil. and vanaspati. Rendered pork fat is fat obtained from the tissue and bones of swine. Grosch.CODEX STAN 192-1995 Page 22 of 271 01. Products may be from a single plant source or marketed and used as blended oils that are generally designated as edible. 35 Codex Standard for Named Animal Fats (CODEX STAN 211-1999).1. pressing or expelling). mainly with acids of the type used for the manufacture of fresh cheese.30 02. H. Virgin oils are suitable for consumption in the natural state. and anchovies. 1987. and from other compact. Lard is fat rendered from the fatty tissue of swine. cream or butter by a process that almost completely removes water and nonfat solids. Springer-Verlag. 31 Codex Standard for Milkfat Products (CODEX STAN 280-1973). Codex General Standard for Edible Fats and Oils Not Covered by Individual Standards (CODEX STAN 19-1981).31 02.35 Other examples include: tallow and partially defatted beef or pork fatty tissue.

margarine.1) and processed (04.1. non-dairy toppings.1. 395. Each of these categories is further divided into sub-categories for fresh and processed products. Heidelberg. 38 Food Chemistry. However.0 Fruits and vegetables (including mushrooms and fungi. and minarine (a spreadable water-in-oil emulsion produced principally from water and edible fats and oils that are not solely derived from milk).CODEX STAN 192-1995 Page 23 of 271 02. including reduced-fat counterparts of butter. pulses and legumes. 02. Also includes reduced fat-based products derived from milkfat or from animal or vegetable fats.1 Butter: Butter is a fatty product consisting of a primarily water-in-oil emulsion derived exclusively from milk and/or products obtained from milk.-D. three-quarter fat butter. 04. and nuts and seeds: This major category is divided into two categories: 04.37 Examples include margarine (a spreadable or fluid water-in-oil emulsion produced mainly from edible fats and oils). pulses and legumes.2 Fat emulsions mainly of type water-in-oil: Include all emulsified products excluding fat-based counterparts of dairy products and dairy desserts.1. and vegetable cream. . and flavoured ice. roots and tubers. 04. 04. Belitz & W. Examples include: imitation milk (a fat-substituted milk produced from non-fat milk solids by addition of vegetable fats (coconut. The fat portion of these products are derived from sources other than milkfat (e.g. three-quarter fat margarine. and nuts and seeds). 1987. including sherbet and sorbet: This category includes water-based frozen desserts. Mayonnaise is included in food category 12.6.1(Fruit) and 04. which are found in category 01. Includes ready-toeat products and their mixes.g. and aloe vera). Codex Standard for Dairy Fat Spreads (CODEX STAN 253-2006). vegetable fats and oils). “Italian”style ice.2 Fat spreads. Grosch.1. 36 37 Codex Standard for Butter (CODEX STAN 279-1971).4 Fat-based desserts excluding dairy-based dessert products of food category 01.36 02. 02. including mixed and/or flavoured products based on fat emulsions: Includes fat-based counterparts of dairy-based foods excluding dessert products. confections and novelties.1 Fresh fruit: Fresh fruit is generally free of additives. roots and tubers.. products derived from butter (e. An example is an ice cream-like product made with vegetable fats.. H.7.1 Untreated fresh fruit: Raw fruit presented fresh from harvest.2) products. p.7: Includes fat-based counterparts of dairy-based desserts. seaweeds. and Codex Standard for Fat Spreads and Blended Spreads (CODEX STAN 256-2007). and blended spreads (fat spreads blended with higher amounts of milkfat). safflower or corn oil)).1 Fruit: Includes all fresh (04. 04. Frozen desserts containing primarily dairy ingredients are included in food category 01. and aloe vera). Springer-Verlag. and their mixtures (e. such as fruit sorbet. dairy fat spreads and blended spreads: Includes fat spreads (emulsions principally of the type water and edible fats and oils). seaweeds.2.1. fresh fruit that is coated or cut or peeled for presentation to the consumer may contain additives. Also includes non-dairy fillings for desserts. 02. 03. or three-quarter fat butter-margarine blends). dairy fat spreads (emulsions principally of the type water-in-milkfat)..3 Fat emulsions mainly of type oil-in-water.g.2.0 Edible ices.1.14 non-dairy whipped cream.” a spreadable butter blend with vegetable oils)38 blends of butter and margarine.7. “butterine.2 (Vegetables (including mushrooms and fungi.

Includes fresh shredded or flaked coconut. except that it is has a smoother consistency and does not contain fruit pieces. Examples include: canned fruit salad.40 These are not the candied fruit products of category 04. 04.2.7 (i. Heidelberg. and Codex Standard for Citrus Marmelade (CODEX STAN 80-1981). candied fruit (dried glazed fruit immersed in a sugar solution and dried so that the fruit is covered by a candy-like sugar shell).3 Peeled or cut fresh fruit: Fresh fruit that is cut or peeled and presented to the consumer. Luh. 04.S.. and crystallized fruit is prepared (dried glazed fruit rolled in icing or granulated sugar and dried). lime pickles.1.2. 290. 41 Codex Standard for Jams (Fruit Preserves) and Jellies (CODEX STAN 79-1981). oil. Technomic Publishing Co. Eds.1.X.Y.g.. Asian Foods: Science and Technology.41 Includes dietetic counterparts made with non-nutritive high-intensity sweeteners.5: Includes all other fruit-based spreads.4 Canned or bottled (pasteurized) fruit: Fully preserved product in which fresh fruit is cleaned and placed in cans or jars with natural juice or sugar syrup (including artificially sweetened syrup) and heat-sterilized or pasteurized.. Grosch.39 Includes products processed in retort pouches. 04. oranges. Examples include apples. dried.2 Processed fruit: Includes all forms of processing other than peeling. and boiled with sugar to thicken. such as apple butter and lemon curd. to which pectin and fruit pieces and fruit peel pieces may be added.1.7 Candied fruit: Includes glazed fruits (fruit treated with a sugar solution and dried). cutting and surface treating fresh fruit. and to which pectin and fruit pieces may be added.2.6 Fruit-based spreads (e.2. & Y. 04. Liu. 613-617. dates. Jelly is a clear spreadable product prepared similarly to jam. p. grape jelly.CODEX STAN 192-1995 Page 24 of 271 04. 04. K. The product may be frozen in a juice or sugar syrup.39 Examples 39 40 Food Chemistry. Oriental pickled (“cured” or “preserved”) fruit products are sometimes referred to as “candied” fruit.-D. C.2 Surface-treated fresh fruit: The surfaces of certain fresh fruit are coated with glazes or waxes or are treated with other food additives that act as protective coatings and/or help to preserve the freshness and quality of the fruit.1.1. pickled gooseberries. mango pickles. and longans. Marmalade is a thick spreadable fruit slurry prepared from whole fruit.1. and applesauce in jars. Huang. Lancaster PA 1999. Also includes condiment-type fruit products such as mango chutney and raisin chutney. fruit pulp or puree (usually citrus). 04. in a fruit salad.1.2. 04.-W.g.2. 04.1.1. and pickled watermelon rind.39 Includes dried fruit leathers (fruit rolls) prepared by drying fruit purees. . 1987. e.2 Dried fruit: Fruit from which water is removed to prevent microbial growth. raisins. sugar coated fruit). 04.1. Chapter 10: Fruit Products. marmalades: Jams. Examples include: orange marmalade.1. and sugar to thicken. with or without fruit juice or concentrated fruit juice. Examples include dried apple slices. Ang. pp.2. dried shredded or flaked coconut. spreadable products prepared by boiling whole fruit or pieces of fruit. and prunes.1.1.2. Belitz & W.W.5 Jams. chutney) excluding products of food category 04.1. fruit pulp or puree. preserves and conserves are thick..e.S.2. 39. or brine: Includes pickled products such as pickled plums. and strawberry jam. J.1 Frozen fruit: Fruit that may or may not be blanched prior to freezing. jellies..39 Examples include frozen fruit salad and frozen strawberries. H. Springer-Verlag. Shi & B.3 Fruit in vinegar.

or fried. for presentation to the consumer. 04. tamarind powder (tamarind paste mixed with tapioca starch). and/or with additional water. for pancakes.g. dried into a sheet).0). 04. where most filterable fibers and residues are excluded. Fruit syrup (e. pulses and legumes (including soybeans).2. incl. seaweeds. and nuts and seeds: Fresh vegetables are generally free of additives. sugar.4 (sugar. seaweeds. blueberry syrup) is a more liquid form of fruit sauce that may be used as a topping e.2).4. and fruit bars (a mixture of fruit (mango. or fruit-containing frozen dairy desserts (category 01. Includes all type of fillings excluding purees (category 04. boiled. with or without coconut water. pulses and legumes. flavours.2.g. disintegrated macerated or comminuted fresh endosperm (kernel) of coconut palm and expelled. Includes fruit-flavoured gelatine. pineapple.Coconut Milk and Coconut Cream (CODEX STAN 240-2003). stabilizers and preservatives). and peach dumplings (baked peaches with a sweet dough covering). and may be used as fillings for pastries. Coconut milk and coconut cream may also be produced in concentrated or skim (or “light”) forms.1 Fresh vegetables (including mushrooms and fungi. pineapple sauce or strawberry sauce) is made from boiled fruit pulp with or without added sweeteners and may contain fruit pieces.9 Fruit-based desserts. antioxidants.g. mango puree.12 Cooked fruit: Fruit that is steamed.and chocolatebased toppings) and sugar syrups (e. milk solids. 04. finer texture.2.1. 42 Codex Standard for Aqueous Coconut Products . with or without a coating. Fruit puree (e. These fillings usually include whole fruit or fruit pieces. seaweeds. but has a smoother.1 and 07.10 Fermented fruit products: Type of pickled product produced by preservation in salt by lactic acid fermentation. . and nuts and seeds: Raw vegetables presented fresh from harvest.2) products. fresh vegetables that are coated or cut or peeled for presentation to the consumer may contain additives. and aloe vera). Fruit sauce (e. with or without added preservatives.1. 04. and aloe vera). fried apple rings.1.. roots and tubers.CODEX STAN 192-1995 Page 25 of 271 include: cocktail (maraschino) cherries.g.2.1. fruit pieces and syrup).1 Untreated fresh vegetables (including mushrooms and fungi. candied citrus peel. roots and tubers. and nuts and seeds: Includes all fresh (04. maple syrup) are included in category 11.1.1) and processed (04. or guava) pulp mixed with sugar. and mostarda di frutta. This category does not include fine bakery wares containing fruit (categories 07. 04.2. 04.7). flavours and preservatives. Coconut milk and coconut cream are treated by heat pasteurization. nata de coco. Fruit sauce may be used as toppings for fine bakery wares and ice cream sundaes. fruit-flavoured water-based desserts: Includes the ready-to-eat products and mixes.1.39 Non-fruit toppings are included in category 05.g. rote gruze.. Examples include: cherry pie filling and raisin filling for oatmeal cookies. candied citrons (e.2.g.2. fruit compote..11 Fruit fillings for pastries: Includes the ready-to-eat products and mixes. including pulp. roots and tubers.42 Examples of traditional foods in this sub-category are: tamarind concentrate (clean extract of tamarind fruit with not less than 65% total soluble solids). However. It is a slurry of lightly steamed and strained fresh fruit.2. 04. Coconut milk and coconut cream are products prepared using a significant amount of separated. 04. tamarind toffee (mixture of tamarind pulp..2.2 Vegetables (including mushrooms and fungi. pulses and legumes. whole. used in holiday fruitcakes).. purees. but is not limited to this use. and mitsumame (gelatine-like dessert of agar jelly.1.8 Fruit preparations. and aloe vera).2.. frutgrod.2. fruit toppings and coconut milk: Fruit pulp is not usually intended for direct consumption.2. fruit-flavoured edible ices (category 03. baked. sterilization or ultrahigh temperature (UHT) processes. prune puree) is produced in the same way. Examples include: baked apples. Examples include: fermented plums.8).

e.5 Vegetable (including mushrooms and fungi. and nuts and seeds: Products in which the natural water content has been reduced below that critical for growth for microorganisms without affecting the important nutrients. canned chestnut puree.9. 04.g. Fermented vegetables.2.g. 1987. Fermented soybean products are classified in 06. miso-pickled vegetables (miso-zuke)... H.3 Vegetables (including mushrooms and fungi. oil. pp. quick-frozen French-fried potatoes. roots and tubers. 04. or soybean sauce: Products prepared by treating raw vegetables with salt solution excluding fermented soybean products.2. are classified in 04.g. and seaweeds.1 Frozen vegetables (including mushrooms and fungi. and nuts and seeds: Includes all forms of processing other than peeling.6. Examples include: pickled cabbage. 06. dried gourd strips (kampyo).8. 04. The product may or may not be intended for rehydration prior to consumption. and nuts and seeds: Fresh vegetables are usually blanched and frozen. and heat-sterilized or pasteurized. Examples of Oriental-style pickled vegetables include: tsukemono such as rice bran pickled vegetables (nuka-zuke). canned and cooked pink beans. pulses and legumes. green peppers and pistachio nuts. peanut butter): Vegetable purees are finely dispersed slurries prepared from the concentration of vegetables. brine. koji-pickled vegetables (koji-zuke). Heidelberg. Grosch. 12. 572-576. and aloe vera). cutting and surface treating fresh vegetables. The slurries may be filtered prior to packaging.2. and aloe vera). pulses and legumes. pulses and legumes. Springer-Verlag. pickled cucumber.4 Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi. quick frozen peas. such as tomato powder and beet powder. peeled raw potatoes. seaweeds.2.g. seaweeds. dried laver (nori).2 Dried vegetables (including mushrooms and fungi. and quick frozen whole processed tomatoes. olives. achar.7.1.2. that are presented to the consumer to be cooked at home (e.1. . canned tomato paste (low acid). pulses and legumes. 04. water. wedges or whole). 04.8. Purees contain lower amounts of solids than pastes (found in category 04. dried sea tangle with seasoning (shiokombu). seaweeds. and aloe vera). pulses and legumes.2.44 Examples include: tomato 43 44 Food Chemistry. oil or sauce). roots and tubers..2. and nuts and seeds: The surfaces of certain fresh vegetables are coated with glazes or waxes or are treated with other food additives that act as protective coatings and/or help to preserve the freshness and quality of the vegetable. roots and tubers. and placed in cans or jars in liquid (e. Includes vegetable powders that are obtained from drying the juice. and dried laminariales (wakame). roots and tubers. roots and tubers.. roots and tubers. pulses and legumes.: Fully preserved product in which fresh vegetables are cleaned.43.6).2.43 Examples include: canned chestnuts.9. roots and tubers. cut or shredded fresh vegetables (including mushrooms and fungi. and canned tomatoes (pieces. kombu).2. blanched. and nuts and seeds: Fresh vegetables.2. in the preparation of hash brown potatoes). and aloe vera).1 and 12.2. dried seaweed (tororo-kombu). roots and tubers. which may have been previously heat-treated (e. pickled onions. asparagus packed in glass jars. Belitz & W.2 Processed vegetables (including mushrooms and fungi. and chilli pickles. which are a type of pickled product. sake lees-pickled vegetables (kasu-zuke). pulses and legumes. pulses and legumes. seaweed.2 Surface-treated fresh vegetables (including mushrooms and fungi.2.3 Peeled.9. and nut and seed purees and spreads (e. soybeansauce-pickled vegetables (shoyu-zuke). and aloe vera) and seaweeds in vinegar.2. vinegar-pickled vegetables (su-zuke) and brine-pickled vegetables (shio-zuke). Examples of Oriental dried products include: dried sea tangle (kelp. steamed).2. cucumbers.1.2. and aloe vera)..2. pickled garlic. seaweeds. brine.43 Examples include: quick-frozen corn. 12.2. seaweeds.2. Other examples include: pickled ginger. mushrooms in oil. and aloe vera).3. 04.g. Codex Standard for Processed Tomato Concentrates (CODEX STAN 57-1981).43 Examples include: dried potato flakes and dried lentil. and piccalilli. and aloe vera). marinated artichoke hearts. 04. Examples include: avocados.-D.2.7.CODEX STAN 192-1995 Page 26 of 271 04.

Cocoa mass is obtained from the mechanical disintegration of the nib.. other confectionery products that may or may not contain cocoa (05.2.2. tomato pulp.2.6 (fermented soybeans (e. Technomic Publishing Co.5: Vegetable pastes and pulps are prepared as described for vegetable purees (category 04. which is obtained from cocoa beans that have been cleaned and freed from the shells. S.7. fermented vegetable products (some tsukemono other than category 04.8. and sauerkraut (fermented cabbage).1. vegetable desserts and sauces.2.g.1 (fermented soybean paste e.9. peppers.1 Cocoa products and chocolate products including imitations and chocolate substitutes: This category is divided to reflect the variety of standardized and non-standardized cocoa. natto and tempe)).2. or foods produced solely with any combination of foods conforming to these sub-categories. & Y. Cocoa liquor is a homogeneous flowing paste produced from the cocoa nib. with or without a coating. boiled. and aloe vera) and seaweeds: Vegetables that are steamed. horseradish pulp. roots and tubers. onion. 05.. and bean-based vegetable dessert (namagashi). 06. crystallized ginger. pulses and legumes. Chapter 11: Vegetable Products. K.2. and 12. 05.7 Fermented vegetable (including mushrooms and fungi.2.g. Cocoa dust is the fraction of the cocoa bean produced as a product during winnowing and degerming.2. Wang. Lancaster PA 1999.2.3). Most cocoa products have their origin in the cocoa nib.g. sauces). and decorations and icings (05. dried. Examples include: potato pulp. spices and herbs). Liu. the vegetables are then sealed in an anaerobic environment and salt (to generate lactic acid). pre-fried potatoes.g..2.1 (fermented soybean sauce).g.1 and 12.8.3). chewing gum (05. 12. aloe extract. Eds. Cocoa-sugar mixtures contain only cocoa powder and sugar.6 Vegetable (including mushrooms and fungi. and pumpkin butter..8. roots and tubers.9.3: Fermented vegetables are a type of pickled product. peanut butter (a spreadable paste made from roasted and ground peanuts by the addition of peanut oil). formed by the action of lactic acid bacteria.8 Cooked or fried vegetables (including mushrooms and fungi.S. and aloe vera) and seaweed products.L. salsa (e. the cocoa nib or mass may be treated by an alkalinization process that mellows the flavour. vanillin) may be added. and are usually used as components of other foods (e. 320-323. The cocoa press cake is disintegrated and ground to cocoa powder.. miso). seaweed. 04. Cocoa powder is produced by reducing the fat content of cocoa mass or liquor by pressing (including expeller pressing) and molding into a cocoa press cake.. cashew butter).and chocolatebased products. disintegrated and milled. Codex Standard for Cocoa (Cacao) Mass (Cocoa/Chocolate Liquor) and Cocoa Cake (CODEX STAN 141-1981).5). Ang. 06. chopped tomato.9. Huang. other nut butters (e. tomato sauce. .46.3 (other soybean sauce). and nut and seed pulps and preparations (e.4).. baked.2. pulses and legumes.2). sweet coffee bean paste (filling). 12. 12.7 (fermented soybean curd). for presentation to the consumer. Depending on the desired finished chocolate product.1 Cocoa mixes (powders) and cocoa mass/cake: Includes a variety of products that are used in the manufacture of other chocolate products or in the preparation of cocoa-based beverages.45 Examples include: red pepper paste.2. spices and seasonings are added.g. Excludes fermented soybean products that are found in food categories 06. excluding fermented soybean products of food category 06. or fried. and aloe vera).2. pastes and pulps have a higher amount of solids.9.-W.1.2. sweet red bean paste (an).9. candied vegetables) other than food category 04.1).0 Confectionery: Includes all cocoa and chocolate products (05. 12. pulses and legumes. 04. 46 Codex Standard for Cocoa Powders (Cocoa) and Dry Mixtures of Cocoa and Sugars (CODEX STAN 105-1981). roots and tubers. tomato paste. However.47 45 Asian Foods: Science and Technology.g.8.. and vegetables boiled down in soy sauce (tsukudani). C.9.CODEX STAN 192-1995 Page 27 of 271 puree.W.Y. Chocolate powder for beverages is made from cocoa liquor or cocoa powder and sugar to which flavouring (e. which has been roasted..2. 05.6.43 Traditional Oriental fermented vegetable products are prepared by air-drying vegetables and exposing them to ambient temperatures so as to allow the microorganisms to flourish. Examples include: simmered beans. kimchi (fermented Chinese cabbage and vegetable preparation). 04. usually in the presence of salt.2. pp. fried okra.

enrobing chocolate.CODEX STAN 192-1995 Page 28 of 271 Examples include: drinking chocolate powder. mass. 49 Codex Standard for Chocolate and Chocolate Products (CODEX STAN 87-1981). for example chocolate-covered nuts and fruit (e. 05. Codex Standard for Cocoa Butters (CODEX STAN 86-1981). 1987. 05.. and for confectionery that uses chocolate that meets the standard and may contain other ingredients. filled chocolate (chocolate with a texturally distinct center and external coating.2). cream chocolate.2. Grosch. powder. chocolate covered in a sugar-based “shell” or with coloured decorations. mass.g. H. and nut-chocolate based spreads for bread (Nutella-type product).1). soft candy (05.4 and 05.4. These chocolate-like products may contain additional optional ingredients and may include filled confectionery. Heidelberg.1.1. bitter chocolate. and products that may or may not contain cocoa. Examples include: bonbons. and honey-covered nuts (category 15. or liquor with or without addition of sugar.50 These types of products may be used as fillings for chocolate products within the scope of food categories 05.3 Cocoa-based spreads. Includes products such as chocolate syrup used to prepare chocolate milk or hot chocolate. white chocolate..3. flavoured and coloured compound chocolate. compound chocolate coatings. Heidelberg.2.48 fillings for bonbons and chocolates. aroma or flavouring substances. pp.g. and 05. Springer-Verlag. chocolate substitute products: Includes chocolate-like products that may or may not be cocoa-based. 05.. Examples include: compound chocolate. milk solids and sugar).g. cocoa dust (fines).. for baking).g. nougats. cocoa butter. 47 48 Food Chemistry. but have similar organoleptic properties as chocolate.47 This category is for chocolate as defined in the Codex Standard for Chocolate and Chocolate Products (CODEX STAN 871981). Grosch.-D.g. etc.1. Includes: pastilles and lozenges (rolled.1. which is found in category 05.4.47 Chocolate syrup differs from fudge sauce (e.49 This category does not include yoghurt-.2). their dietetic counterparts. such as carob chips.5.2. Belitz & W.1 Hard candy: Products made from water and sugar (simple syrup). . 50 Food Chemistry. 05. pp. 05. sweet chocolate. nuts). chocolate liquor.2. chocolate chips (e. cocoa-sugar mixture. raisins).2 Confectionery including hard and soft candy. press cake. colour and flavour that may or may not have a filling.1. nibs.1.. shaped and filled sweetened candy).5 Imitation chocolate. The enzyme prevents the syrup from thickening or setting by solubilizing and dextrinizing cocoa starch. cocoa mixes (powders for preparing the hot beverage).2.1.2. excluding flour confectionery and pastry products of categories 07.-D.1. cocoa butter confectionery (composed of cocoa butter. Springer-Verlag. including fillings: Products in which cocoa is mixed with other ingredients (usually fat-based) to prepare a spreadable paste that is used as a spread for bread or as a filling for fine bakery wares. and dry mixes for sugar-cocoa confectionery. and cocoa-based products that contain greater than 5% vegetable fat (other than cocoa butter) that are excluded from the scope of the Codex Standard for Chocolate and Chocolate Products (CODEX STAN 87-1981). raisins). and optional ingredients (e. Belitz & W. other than food categories 05. This category includes only the chocolate-like portion of any confectionery within the scope of food category 05. and nougats and marzipans (05. for ice cream sundaes). breakfast cocoa.4: Includes all types of products that primarily contain sugar and their dietetic counterparts and may or may not contain cocoa.4 Cocoa and chocolate products: Chocolate is produced from cocoa nibs. and most finished chocolate products are included in category 05.2.2) and chocolate with added edible ingredients. Examples include: cocoa butter.2. 634-636. 05. 05.1. milk chocolate.2 Cocoa mixes (syrups): Products that may be produced by adding a bacterial amylase to cocoa liquor.1 and 07.3). 708-711. chocolate pie filling. 1987. cereal-. H.2. This category includes only the chocolate portion of any confectionery within the scope of food category 05. and imitation chocolate covered nuts and fruit (e. press cake. Includes hard candy (05. Finished cocoa beverages and chocolate milk are included in category 01.

that may be consumed as is. 06. and maida (refined wheat flour) and sago flour.8.5. These sweet sauces are different than the syrups (e..g. for fine bakery wares). konjac flour (devil’s tongue jelly powder.4 and 05. or may be used as a filling for chocolate products within the scope of food categories 05. and other additives.1. corn flour. Examples include: barley.. Examples include: durum wheat flour. products that may or may not contain cocoa and milk (e. Includes flour pastes for bread and flour confectionery...50 05.. potato). on ice cream..1. and flour mixes (physical mixtures of flours from different cereal or grain sources. . pulses. corn (maize).2. chewy products such as caramels (containing sugar syrup. or may be used as a filling for chocolate products within the scope of food categories 05.0: Includes unprocessed (06. cereals and tubers (e.0 Cereals and cereal products derived from cereal grains.g. Sweet sauces and toppings include butterscotch sauce for use. in baked goods). aroma compounds.1. tapioca. husked. fats.2 Soft candy: Products include soft.3 Nougats and marzipans: Nougats consist of roasted ground nuts. toffees and chocolateflavoured caramels). peas) and tubers (e. farina. jellied fruit paste covered in sugar.g.and chocolate-based coatings for baked goods.6 (mixes for ordinary bakery wares) and 07.. oats.2. pastries. These types of products may be used as fillings for chocolate products within the scope of food categories 05. roots and tubers. self-rising flour.2.2 Starches: Starch is a glucose polymer occurring in granular form in certain plant species. corn meal.4 Decorations (e. including rice: Includes whole.4.1. The polymer consists of linked anhydro-alpha-D-glucose units.2 Flours and starches (including soybean powder): The basic milled products of cereal grains. Native starch is separated by processes that are specific for each raw material.3 Chewing gum: Product made from natural or synthetic gum base containing flavours. colour and flavour).50 Includes bubble gum and breath-freshener gum products. Fruit-based toppings are included in 04.2.. pulses. pulses. flour for bread. enriched flour.5.1) and various processed forms of cereal and cereal-based products.1. instant and parboiled). noodles and pasta. broken. Marzipan consists of almond paste and sugar and their dietetic counterparts. Chocolate sauce is included in 05.CODEX STAN 192-1995 Page 29 of 271 05. 05.2. Also includes sugar. as well as mixes for these products.. colour and flavour) and their dietetic counterparts.1. unprocessed cereals and grains. made from gelatin. roots. pith or softy core of palm tree or legumes sold as such or used as ingredients (e. notably seeds (e.g. and flavoured syrups for fine bakery wares and ices) included in category 11.1. legumes and pith or soft core of palm tree. and wheat. toppings (non-fruit) and sweet sauces: Includes ready-to-eat icings and frostings for cakes. bran. pies and bread and flour confectionery. 05. such as sweet bean jelly (yokan) and agar jelly for mitsumame. beans. cookies.1. tubers. instantized flour.3 (mixes for fine bakery wares)). rice. konnayaku-ko).1. 06. jelly-based candies (e.4 and 05. hops (for beer manufacture). wheat.4 and 05. 06.g. sugar and cocoa and their dietetic counterparts. that may be shaped and coloured for direct consumption.50 Also included are halwa teheniaa and oriental specialties.1 Flours: Flour is produced from the milling of grain. soybeans. corn.g. rice (including enriched. e. sorghum. 06. cereals.5. and licorice.2. or flaked grain. cassava) and pith or soft core of palm tree. maple.2. roasted soybean flour (kinako). which are different from mixes for bakery goods (dry mixes containing flour and other ingredients. jelly beans. excluding bakery wares of food category 07.g. pectin.1 Whole.g.g. categories 07. caramel. sweeteners (nutritive or non-nutritive). 06.

drained. heated. pre-gelatinized or frozen) and are not dehydrated.. Examples include breading for tempura batter. respectively. rice noodles). also called “rice cakes” are categorized in 15. bean vermicelli. chilled gnocchi to be heated prior to consumption). pre-gelatinized or frozen) and are dehydrated... and other mixes (e. Doughs (e..4 Pastas and noodles and like products (e. rice flour dumplings (dango). These products may be sold directly to the consumer (e. boiled.g. boiled. and “skins” or crusts for spring rolls. including rice cakes (Oriental type only): Products prepared from rice that is soaked. and processed rice products sold in retort pouches. not heated.4.CODEX STAN 192-1995 Page 30 of 271 06. heat-and-serve frozen dinner entrees containing spaghetti. 06.. rice paper. Japanese mochi. starch or grain as the main ingredient. 16.or starch based fillings for desserts. kneaded and shaped into cake forms (e. with the understanding that there would be few. Examples include: unboiled noodles. corn flakes.. or may be the starch component of prepared meals (e. and rice noodles.. and shuo mai. & Y.52 Crisp snacks made from rice grains.g. 55. B. cooked.. 06.6 and 07.. C.7 would also include processed rice and enriched rice products.1 (Whole. including rolled oats: Includes all ready-to-eat.. farina. and extruded-type breakfast cereals made from grain flour or powder. Chapter 1: Rice Products. instant oatmeal. tapioca pudding. puffed wheat or rice. chilled or frozen. 06. broken. steamed. wontons. Liu.e. p. macaroni or noodles. a steamed yeast-fermented wheat flour dough dessert (musipan).e. if any additives needed in dried pastas and noodles. Also includes instant noodles (sokuseki-men. Technomic Publishing Co. Asian Foods: Science and Technology. and a starchy pudding based dessert (namagashi).S. soybean pastas and noodles): This food category was revised.g.51 Includes all pasta. water.. rice pudding. wheat and corn) breakfast cereals. cooked. unprocessed cereals and grains. egg. This is to distinguish from category 06. Huang. 52 51 . and regular hot breakfast cereal products. rice vermicelli. multi-grain (e. for breading or batters for fish or poultry): Products containing flaked or ground cereal or grain that when combined with other ingredients (e. pre-cooked. breakfast cereals made from soy or bran.g. cooked.4.8 Soybean products (excluding soybean-based seasonings and condiments of food category 12.2. husked.e. e. noodle and similar products.Y. 06. 06. for bread or cakes) are found in 07.3 Pre-cooked pastas and noodles and like products: Products that are treated (i. including rice) that is intended to include only whole. Also includes cereal. fried or fermented soybean products.5. tapioca pudding): Dessert products containing cereal.1.9): Includes dried.6 Batters (e. that are pre-gelatinized . Examples include: granola-type breakfast cereals. Ang. steamed. Lancaster PA 1999.7 Pre-cooked or processed rice products. and dessert-type rice cakes are in 06. steamed. pre-cooked ramen.. Luh. rice. Korean teuck). udon. and soybean curd products. not heated. Category 06.g.g. canned spaghetti and meatballs entrée). Examples include dried forms of: spaghetti.-W. cooked.g. 06. para. pre-gelatinized or frozen).1.g. such as pre-cooked products that are sold canned.S. Examples include: rice pudding.g. for bread) are found in 07. boiled. ALINORM 03/12. Products are usually sold as dry mix of the cereal or grain component..g.1 Fresh pastas and noodles and like products: Products that are untreated (i. steamed. 06. heated and dried prior to sale to the consumer. K.2 Dried pastas and noodles and like products: Products that are untreated (i.3 Breakfast cereals. semolina pudding. 06. rice vermicelli. milk) are used as a coating for fish or poultry. or flaked grain. Eds.g.4..1.W. macaroni.. instant.4.3. These products are intended to be consumed soon after preparation.5 Cereal and starch based desserts (e.

8. Tokyo. Japan. ..5 (dehydrated soybean curd (kori tofu))53. 1992.CODEX STAN 192-1995 Page 31 of 271 06. Liu. or soybean isolate. Japan. 1992. 31. and dehydrating. pureed. or is used directly in prepared dishes.8.1 Thick gravy-stewed semi-dehydrated soybean curd: Partially dehydrated soybean curd that is cooked (stewed) with a thick sauce (e. miso) sauce or by deepfrying.g. Taste of Japan. In a number of countries this category includes products referred to as soybean milk.2: Partially dehydrated soybean curd prepared other than by stewing in thick (e. Richie.8.54. K. or used to prepare other soybean products.53 06. Shufunomoto Col.8. Eds.g. semi-firm. Ltd.g.5 Dehydrated soybean curd (kori tofu): Soybean curd from which all moisture has been removed through the process of freezing. firm). and placed in a mould. such as those in food categories 06. Kodansha International. 2002.. 1996.53. It includes products such as dou chi (China). aging. pp.-W. whole beans have a distinctive aroma and taste. Lonely Planet.3 (soybean curd (tofu)). pp. and so regains its original texture.g. other than food categories 06.8. tempe): The product is prepared from soybeans that have been steamed and fermented with certain fungi or bacteria (starter). 56.3 Soybean curd (tofu): Soybean curd is prepared from dried soybeans that are soaked in water. soft. It may be deep-fried or softened in water prior to use in soups or poached food. or prepared from soybean flour. K. or as a mix containing a coagulant that can be reconstituted by the consumer for preparation of home-made soft tofu.53.g. which is then made into a curd with a coagulant. D. Technomic Publishing Co.8.8. 58 The Joy of Japanese Cooking. Richie.4. It may be consumed as such. K.Y.8. Kodansha International. Shufunomoto Col. Also known as fuzhu or yuba.8. Tokyo. It may also be deep-fried or simmered in sauce. p.8. for reconstitution.. natto..4 (semi-dehydrated soybean curd).1 and 06.2 (soybean-based beverage film).8. Includes grilled products and mashed products that may be combined with other ingredients (e. pp.53 06. 06.1 Soybean-based beverages Products prepared from dried soybeans that are soaked in water. 162-163. Huang. The soft.6 Fermented soybeans (e.. Ltd.8. 168-169.W. pp.2 Soybean-based beverage film: Film formed on the surface of boiling soybean-based beverage that is dried.4.58 06.2 Deep fried semi-dehydrated soybean curd: Partially dehydrated soybean curd that is deep-fried.59 06. Soybean-based beverages may be consumed as is.57. and 06.4. C. Takahashi. pureed. 34-35.4.53 06. & Y.S.4.. and has a chewy texture 53 . The partially dehydrated soybean curd typically absorbs the sauce. or cooked (e.g.. such as soybean-based beverage powder. 06. 56 06. to make a patty or a loaf). pp.4 Semi-dehydrated soybean curd: Soybean curd that has been pressed while being moulded into blocks so that some moisture has been removed. Liu.3 Semi-dehydrated soybean curd. stewed in sauce) after frying 53. natto (Japan). Soybean curds may be of a variety of textures (e. and tempe (Indonesia). Japan.8.S. D.. miso sauce). 35. 56 World Food Japan. but so that it is not completely dried (see food category 06.8. Takahashi. Chapter 6: Oriental Soy Foods. Japan. 1996.. which is sold as is. Ang.. boiled and strained. It may be reconstituted with water or sauce for consumption.8.5). 55 Ibid.. 17-18 and 123-131. 59 Asian Foods: Science and Technology.141-153.. Lancaster PA 1999. Also includes soybean products.8. 57 Taste of Japan. K. 53 54 The Joy of Japanese Cooking. and strained to produce soybean-based beverage. Semi-dehydrated soybean curd typically contains 62% water.55. soybean concentrate.. 54 06. 06. p.

ciabatta mix. Chapter 4: Wheat Products: 2.6 Mixes for bread and ordinary bakery wares: Includes all the mixes containing the dry ingredients to which wet ingredients (e. 60 Asian Foods: Science and Technology. hamburger rolls. rye crisps. and matzohs. & Y. concentrated. Flavoured crackers (e. and isolated soybean protein. raisin bread.2. Mixes for fine bakery wares (e.1. 07.1.3.1. Huang. among others.2. whole wheat rolls.6.g. Cakes. such as cornbread and biscuits. including bread stuffing and bread crumbs: Includes bread-based products such as croutons. 07. 07. The term “biscuit” in this category refers to a small cake of shortened bread. It does not refer to the British “biscuit. either in red.g. bread stuffing and stuffing mixes.1 to 07. In China. usually of unsweetened dough. Examples include: white bread.1. jam or other filling (manjyu). Cookies. 06. tin bread mix. butter.1 Breads and rolls: Includes yeast-leavened and specialty breads and soda bread. 72-73.0 Bakery wares: Includes categories for bread and ordinary bakery wares (07. rye bread.1 Yeast-leavened breads and specialty breads: Includes all types of non-sweet bakery products and bread-derived products. crisp wafer.1.60 Examples include: filled dumplings and steamed bun with meat. or grey-green. Liu. It is a soft. for biscuits).8.g.. Technomic Publishing Co. Breads. Eds.1. products without filling are called steamed bread (mantou).2 Crackers.5 Steamed breads and buns: Oriental-style leavened wheat or rice products that are cooked in a steamer. flavoured product. Bread mixes are included in category 07. 07. and milk rolls. and prepared doughs (e. Twisted rolls of various shapes (huajuan) may also be prepared. . and those with filling are called steamed buns (baozi or bao). Products may be made with or without filling.. excluding sweet crackers: The term “cracker” refers to a thin.. cheese flavoured) that are consumed as snacks are in 15.1. 07.3 Other ordinary bakery products (e.1.. English muffins): Includes all other ordinary bakery wares. Pastries.S.g.1.1. 07. K. Lancaster PA 1999. bagels. 07.” which is a “cookie” or “sweet cracker” included in category 07. cakes. rice-yellow. leavened with baking powder or baking soda.8. C.. pain courant francais. and Dumplings. whole wheat bread. pumpernickel bread. pancakes) are found in category 07. 07.1. water. textured. eggs) are added to prepare a dough for baked goods from food categories 07. Examples include: French bread mix.CODEX STAN 192-1995 Page 32 of 271 06. oil.1. pp.1..8 Other soybean protein products Other products from soybeans composed mainly of soybean protein such as extruded. 07.1) and for sweet.-W.2 Soda breads: Includes soda breads. Huang. Examples include: soda crackers.1.W.2). malt bread. S.g.5.. panettone mix. 07.1. pita.7 Fermented soybean curd: The product is prepared by forming soybean curd into a loaf during the fermentation process. milk. Ang. cookies. salty and savoury fine bakery wares (07.4 Bread-type products.1 Bread and ordinary bakery wares and mixes: Includes all types of non-sweet bakery products and bread-derived products.Y.

1 Cakes. curing.1 Fresh meat.2. fruit-filled cereal bars. cookies and pies (e. for ham) and 12. poultry. 08.. cheesecake.g. pie mix.2.2 Fine bakery wares (sweet. However. this is indicated with a notation for “use as a glaze or coating (surface treatment). beef organs (e.3) for preparing fine baked goods. steaks). pickling) that preserve and extend the shelf life of meats. water. moon cakes.. and game products in whole pieces or cuts: Salted products are treated with sodium chloride. and pork). Wet pickle cured products are prepared by submerging the meat in a brine solution.6. fresh (08. western cakes.1. in certain circumstances. including poultry and game: This category includes all types of meat.2. oil. wafers or cones for ice cream. sweet rolls..g... e. fresh breakfast sausages.2 Other fine bakery products (e.” Additionally. pancake mix.2. 08. glazed ham. colours are used for certification stamps on the surfaces of fresh cuts of meat. fresh tripe.1 Non-heat treated processed meat. moist cake (type of starchy dessert (namagashi)). kidney).0 Meat and meat products.” It should be noted that the coatings marketed per se are included in food categories 04.1) and heat-treated meat cuts (08.. poultry and game. 07.1 Cured (including salted) non-heat treated processed meat. poultry and game: Fresh products are usually free of additives.1.2) as well as mixes (07. fresh beef cuts (e. hog and pork carcasses. milk.2 and 08. and trifles. ground and formed poultry pieces (with or without breading or coating). sugar cookies and British “biscuits” (cookies or sweet crackers). pound cake (including kasutera). such as glazes and spice rubs. mechanically deboned. Prepared dough is found in category 07.g. waffles. Examples include: fresh beef (hamburger) patties. 07. Examples include: pancakes.2. butter.. Examples include: cake mix. Danish pastry. comminuted: Untreated raw comminuted or mechanically deboned meat..2 Fresh meat. and barbecued chicken). may be applied to meat products prior to marketing to the consumer (e.4.1. fruit-filled or custard types): The term “sweet cracker” or “sweet biscuit” used in this category refers to a cookie-like product that may be eaten as a dessert.g.1 Fresh meat. boerewors. and game products in whole pieces or cuts: Includes various treatments for non-heat treated meat cuts (08. apple pie).2). heart..2. 08. and muffins): Includes products that may be eaten as a dessert or as breakfast. loganiza (fresh. uncured sausage).2. poultry. Mixes for ordinary bakery wares (e. and pork chops. coatings. 08. bread) is found in category 07.g. poultry. and are indicated in the FCS with a notation for “stamping. flour confectionery.3. 07. salty. fresh meatballs. oatmeal cookies.1. 08..g.1.1) and processed (08. poultry and game. poultry and game. beef. gehakt (chopped meat). Examples include: beef. Curing may also be achieved by .3 Mixes for fine bakery wares (e. For example. In the FCS.1 and 07. filled sweet buns (anpan). additives are necessary. salting.2 (spice rubs). and waffle mix. 08. and fresh sausages (e. whole pieces or cuts: Untreated raw meat. doughnuts. fresh beef blood. in pieces and cuts or comminuted.2.g.. poultry and game products in whole pieces or cuts: This category describes several treatment methods (e.g. sponge cake. Dry cured (dry pickled) products are prepared by rubbing salt directly on the meat surface.2 Processed meat.2. poultry and game carcasses and cuts. cakes.. savoury) and mixes: Includes sub-categories for ready-to-eat products (07.g.g. pancakes): Mixes containing the dry ingredients to which wet ingredients (e.g. marking or branding the product.2. Examples include: butter cake.1. fresh whole chickens and chicken parts.CODEX STAN 192-1995 Page 33 of 271 07. flour confectionery mix.g. drying.3). fruitfilled pies (e.8 (fruit-based glazes. and game products. scones. eggs) are added to prepare a dough for fine baked goods. Pump cured products are prepared by injecting brine into the meat. 08. Italian.

heat-treated (including sterilized) and canned meat cuts. Examples include: cured.3. 08. and meat pieces boiled in soy sauce (tsukudani). cured chopped meat. 08. meat pastes. salchichon. poultry. frozen chicken parts. beef jerky. Iberian ham. Belitz & W. poultry. pump-cured).1 Cured (including salted) non-heat treated processed comminuted meat.1. heat-treated (including sterilized) and canned comminuted products. 08.3 Fermented non-heat treated processed meat. H.1) and heat-treated products (08.1. Examples include: potted beef and pickled (fermented) pig’s feet. drying.61 Examples include: chorizos (spicy pork sausages).61 Examples include: pasturmas. and sobrasada. and prosciutto-type ham. poultry. and then dried. and then dried.3 Frozen processed meat. and game products in whole pieces or cuts: Includes raw and cooked meat cuts that have been frozen. 08. poultry.2. or they may only be dried. and game products: Includes various treatments for non-heat treated products (08. and dried and cooked). Also includes smoked products.1. 08.2). salting.3. 439-445.61 Examples include: dried salt pork.3. cooked meatballs. . 08. dry-cured. curing. and game products: Fermented products are a type of pickled product produced by the action of lactic acid bacteria in the presence of salt. and frozen beef steaks. and game products in whole pieces or cuts: Fermented products are a type of pickled product produced by the action of lactic acid bacteria in the presence of salt. chopped meat boiled in soy sauce (tsukudani). Curing may also be achieved by addition of additives.3. and game products: Includes cooked (including cured and cooked.2.1. poultry. dried sausages. foie gras and pates. immersion-cured.-D. Heidelberg.61 Examples include: bacon (cured. 08. Examples include: pre-grilled beef patties.2 Cured (including salted) and dried non-heat treated processed meat. cured sausage). salami-type products. koji-pickled meat (koji-zuke). cooked salami-type products.3. 08.CODEX STAN 192-1995 Page 34 of 271 addition of additives. and game products in whole pieces or cuts: The meat cuts may be cured or salted as described for category 08. Dry cured (dry pickled) products are prepared by rubbing salt directly on the meat surface. brawn and head cheese. and game products: The comminuted or mechanically deboned products may be cured or salted as described for category 08. Wet pickle cured products are prepared by submerging the meat in a brine solution.3. Chinese sausages (including traditional cured or smoked pork sausage). Examples include: frozen whole chickens. and game products: This category describes several treatment methods (e. canned chicken meat. and game products: Salted products are treated with sodium chloride.1. stuffed loin. Drying is achieved either in hot air or in vacuum.1. Pump cured products are prepared by injecting brine into the meat. pp.3.3 Processed comminuted meat. Drying is achieved either in hot air or in vacuum. cooked meat patties. poultry. cooked ham. 08.2 Heat-treated processed meat.3 Fermented non-heat treated processed comminuted meat. and different types of Oriental pickled products: miso-pickled meat (miso-zuke).1.2. tocino (fresh.3. dehydrated meat. cured and dried sausages. and smoked sausage. Springer-Verlag.g. cooked pork shoulder. poultry.1. and game products in whole pieces or cuts: Includes cooked (including cured and cooked.1. canned corned beef. Grosch. poultry.2.2. and dried and cooked). cured.2 Cured (including salted) and dried non-heat treated processed comminuted meat. pickling) that preserve and extend the shelf life of comminuted and mechanically deboned meat products. marinated beef. poultry. Smoked products are also included here. Certain types of sausages may be fermented. 1987. corned beef. and soy sauce-pickled meat (shoyu-zuke).1 Non-heat treated processed comminuted meat. pepperoni. cooked. 61 Food Chemistry. or they may only be dried. luncheon meats.2 Heat-treated processed comminuted meat. 08. poultry.. side bacon.

1) and various processed fish products (09.g. 09. and terrines (a cooked chopped meat mixture). and salted products.g. Codex Standard for Quick Frozen Fish Sticks (Fish Fingers). and echinoderms: This broad category is divided into categories for fresh fish (09.4. crustaceans. 09.61 09.0 Fish and fish products. Fish products may be treated with coatings. including molluscs.. and fish products. and echinoderms (e.2 Frozen battered fish. .2. with dressing in eggs and bread crumbs or batter. or food-grade synthetic material or from natural sources (e.2 – 09.1 Cooked fish and fish products: Cooked products include steamed. 09.. breakfast sausages. sea urchins. smoked. crustaceans. snails.g. cod fillets. and frozen or quick-frozen breaded or battercoated fish fillets.1. boiled or any other cooking method except frying (see 09. aquatic invertebrates (e. Examples include: fish sausage.3. crustaceans. fish fillets and fish products. fish fillets.2. fermented. and echinoderms: Fresh. including molluscs.g. including partially cooked.63 09. frozen fish roe. Examples include: frozen hamburger patties.2 Processed fish and fish products. crab. crustaceans (e. finfish.. and echinoderms: Uncooked product prepared from fish or fish portions.3 Frozen processed comminuted meat. haddock. The fish may be whole. including molluscs. lobster... frozen breaded or battered chicken fingers. Examples include: frozen raw breaded or batter-coated shrimp.1. sea cucumbers). crustaceans.4). shrimp.4 Edible casings (e. and fresh fish roe. 08. such as glazes and spice rubs.2. prior to marketing to the consumer (e. lobster). 09.2. 08.1 Fresh fish and fish products. brown-and-serve sausages. fish portions and fish sticks (fish fingers)..2. prawns and shrimp. including molluscs.3 Frozen minced and creamed fish products.g.. crabs. or freezing upon catching at sea or in lakes or other bodies of water in order to prevent decomposition and spoilage. clams. dried. cooked fish products boiled 62 63 Ibid. salmon. pp.g.. crustaceans. minced fish.. poultry. 464-468. glazed frozen fish fillets). snails). Fresh fish: Includes fresh whale meat.62 Examples include: frozen or deep frozen clams.4. frozen surimi. and echinoderms: Includes all ready-to-eat cooked products as described in the sub-categories. crustaceans and echinoderms: Includes fresh shrimp.2 Fresh molluscs. hog or sheep intestines) that contain the sausage mix.. fish subjected to freezing or quick-freezing at sea and on land for further processing.1 Frozen fish. and frozen whale meat.g.4 Cooked and/or fried fish and fish products. trout. In the FCS. and game products: Includes raw. and echinoderms: The term “fresh” refers to fish and fish products that are untreated except for refrigeration. 09. and echinoderms: This category refers to fish products that are frozen and may require further cooking. crustaceans. 09. Fish Portions and Fish Fillets – Breaded and in Batter (CODEX STAN 166-1989). etc. clams. cellulose. crustaceans. lobster.2. hake. storage on ice. whales)). sausage casings): Casings or tubing prepared from collagen. cod.” 09. including molluscs.g.CODEX STAN 192-1995 Page 35 of 271 saucises de strasbourg. jellyfish). in portions or comminuted. etc. as well as ready-to-eat cooked. this is indicated with a notation for “use as a glaze or coating (surface treatment). partially cooked and fully cooked comminuted or mechanically deboned meat products that have been frozen. This category includes aquatic vertebrates (fish and aquatic mammals (e. including molluscs.3). including molluscs. and echinoderms: Uncooked product prepared from minced fish pieces in cream-type sauce. as well as molluscs (e. crab.62 091.

09.2.3.3. cod and herring) that are salted.1. adding vinegar or wine. and echinoderms.1. crustaceans.4. Occasionally. cooked fish roe. The roe is then packaged in glass or other suitable containers. and then packaged or canned with or without sauce or oil.4. and other fish roe products: Roe is usually produced by washing. baked. Other fish paste (Oriental type) is found in 09. Products in jelly may be manufactured by tenderizing fish products by cooking or steaming.4. the fish may be salted prior to drying. smoked chub.1. and cooked fish and lobster paste (surimi-like products. and vinegar-pickled fish (su-zuke).2 Cooked molluscs. and solidifying in a jelly.62 Examples include: different types of Oriental pickled products: koji-pickled fish (koji-zuke). and echinoderms. salted cod roe (tarako) and lumpfish caviar. crustaceans. Dried fish are prepared by exposing the fish to sunlight or drying directly or after boiling in a special installation. pickling and partial cooking that have a limited shelf life. and echinoderms: Ready-to-eat products prepared from fish or fish portions.4. Caviar substitutes are made of roe of various sea and freshwater fish (e. 09. Salted fish are either rubbed with salt or placed in a salt solution. crustaceans. salt and preservatives. cooked surimi product (kamaboko).3 Fried fish and fish products. . lees-pickled fish (kasu-zuke). cured and smoked sablefish. miso-pickled fish (miso-zuke). and echinoderms: Includes products treated by methods such as marinating.4.2.. salting and allowing to ripen until transparent. 09.3. with or without salting. In this case.2. Pickling results from the treatment of the fish with a salt and vinegar or alcohol (e. 09.g. beluga).62 Examples include: salted anchovies.1. by exposing the fish to freshly-generated sawdust smoke. and fried soft-shell crabs. fish ham. dried fish (niboshi).2. crustaceans. fermented. crustaceans. fresh fish roe is found in category 09.. crab-flavoured cooked kamaboko product (kanikama). boiled or any other cooking method except frying (see 09. pickled whale meat. respectively.3. dried bonito (katsuobushi). Examples include: “rollmops” (a type of marinated herring). cooked surimi. marinated and/or in jelly: Marinated products are manufactured by soaking the fish in vinegar or wine with or without added salt and spices. roe may be pasteurized. tube-shaped surimi product (chikuwa). dyed and may be treated with a preservative. and 09.2. wine) solution. since it is a fully preserved product. and echinoderms: Smoked fish are usually prepared from fresh deep frozen or frozen fish that are dried directly or after boiling.5. fried calamari.3 Salmon substitutes. and/or salted fish and fish products.5 Smoked. cod roe. 09.. pickled and/or in brine: Pickled products are sometimes considered a type of marinated product.g. spiced. cooked shrimp.g. crustaceans. cuttlefish and octopus. clams and crabs. including molluscs. This manufacturing process is different from that described in food category 09.3 Semi-preserved fish and fish products.CODEX STAN 192-1995 Page 36 of 271 down in soy sauce (tsukudani). dried. Examples include: cooked crangon crangon and crangon vulgaris (brown shrimp.3 for marinated and pickled fish. processed. including molluscs. including molluscs.62 Examples include: ready-to-eat fried surimi. shrimp. dried shellfish. it is included in food category 09. soy sauce-pickled fish (shoyu-zuke). They are packaged in jars or cans and have a limited shelf life. and echinoderms: Cooked products include steamed.62 09.3).2 Fish and fish products. shad.1 Fish and fish products. cooked. smoked or salted fish paste and fish roe.62 Examples include: salted salmon roe (sujiko). cooked or smoked are included in category 09. that are fried. and salmon.2. 09. dried and salted species of the Gadidae species. salted salmon roe (ikura). Roe products that are frozen. including molluscs. and boiled. Cured fish is prepared by salting and then smoking fish. including molluscs. and shad. roasted or barbecued. The term “caviar” refers only to the roe of the sturgeon species (e. and pickled herring and sprat. sea eel (dogfish) in jelly and fish aspic.4. caviar. 09. with or without further dressing in eggs and bread crumbs or batter.2.

1987. crustaceans.4. 10.64 Cooked fish or crustacean pastes (surimi-like products) are found in 09. omelette). 09. products that may substitute for fresh eggs (10.2. 11. stamping. egg yolk or egg white is pasteurized and frozen. a notation for "for decoration. excluding products of food categories 09. 10.66 10. rice or soybeans. Springer-Verlag.4 Fully preserved.g. They are produced from fresh eggs by either (i) mixing and purifying the whole egg. manufactured by pasteurizing or steam retorting and packaging in vacuumsealed air-tight containers to ensure sterility. salted.2. 411-414. including molluscs.-W. and canned eggs: Includes traditional Oriental preserved products.0 Eggs and egg products: Includes fresh in-shell eggs (10.2 Frozen egg products: The purified whole egg. 10. Grosch.-Y Huang. Technomic Publishing Co. including canned or fermented fish and fish products. The latter is produced from fresh fish or the residue from fish sauce production.4 Semi-preserved fish and fish products. Huang. 66 Asian Foods: Science and Technology. crab.W.2. such as salt-cured duck eggs (Hueidan).2.1 – 0. white or yolk is then further processed to produce liquid. or (ii) separating the egg white and yolk.-W..S. pp.Y..9.1 and 09.3.g. Heidelberg. Huang. by addition of salt). H.1). Chapter 8: Traditional Poultry and Egg Products. In the FCS. fish paste). dyeing or stamping the exterior surfaces of shell eggs. & Y. egg yolk or egg white is pasteurized and chemically preserved (e. including molluscs. C.3 Dried and/or heat coagulated egg products: Sugars are removed from the purified whole egg. 240-244. 64 Asian Foods: Science and Technology. pies).W. gefilte fish balls..1).CODEX STAN 192-1995 Page 37 of 271 09. The product may be further fermented. pp.Y.2. including alkaline.65 10.4). The purified whole egg. and then mixing and purifying each separately. Products may be packed in their own juice or in added oil or sauce. which is combined with other ingredients such as wheat flour.g.. p. colours may be used for decorating.3 Preserved eggs.0 Sweeteners. and surimi (heat-pasteurized). non-standardized products (e. 264.-D. including honey: Includes all standardized sugars (11. 11.1 Fresh eggs: Fresh in-shell eggs are not expected to contain additives. 11.. 65 Food Chemistry.S.5 – honey).4. Belitz & W. Liu. which is then pasteurized and dried.3. Chen. Eds.2 Egg products: Products that may be used as replacement for fresh eggs in recipes or as a food (e..g..2. and echinoderms (e.3. Huang & C. K.. Y. Chapter 9: Traditional Oriental Seafood Products. frozen or dried eggs as described below. clams.3 and 10. Ang. and alkaline treated “thousand-year-old-eggs” (pidan).. Eds. and echinoderms: Products with extended shelf life. However.6).4 Egg-based desserts (e.g. Technomic Publishing Co. bran. 10. Examples include: flan and egg custard. Examples include: canned tuna.g. Liu. Also includes custard fillings for fine bakery wares (e. egg yolk or egg white. custard): Includes ready-to-eat products and products to be prepared from a dry mix.C. T.4). Ang. C..3: Examples include fish or crustacean pates and traditional Oriental fish paste. Lancaster PA 1999.2. 10. respectively. K.-W. 10. marking or branding the product (surface treatment) accommodates this. & Y. fish roe and sardines. 11.3. .4 and 11. Lancaster PA 1999.2. crustaceans.2) and other egg products (10.1 Liquid egg products: The purified whole egg. and natural sweeteners (11.62 This category excludes fully cooked products (see category 09.

5 Honey: Honey is the natural sweet substance produced by honeybees from the nectar of blossoms or secretions of plants. also (partially) inverted. that is white in colour.1. as described in 11. syrups for fine bakery wares and ices (e.1.1. including treacle and molasses.3: Includes co-products of the sugar refining process (e. maple syrup).67 11.3. Grosch.1. dextrose anhydrous. .1.3. as described in 11.. excluding products of food category 11.CODEX STAN 192-1995 Page 38 of 271 11. Dextrose monohydrate is purified and crystallized D-glucose with one molecule of water of crystallization. powdered dextrose: Powdered sugar (icing sugar) is finely pulverized white sugar with or without added anticaking agents.5oZ.1.1. p. 11.1 White sugar.1 to 11.1 Refined and raw sugars: Nutritive sweeteners. 11. used to manufacture candy products that are included in food category 05.3.g. Belitz & W. such as high fructose corn syrup. used to manufacture candy products that are included in food category 05.3 Soft white sugar.67 11.3: Includes large-grain.68 and other sweeteners. or contain one molecule of water of crystallization.g. soft brown sugar. such as fully or partially purified sucrose (derived from sugar beet and sugar cane).2 Powdered sugar. dried glucose syrup.1. coloured sugar crystals for cookies).1.5. flavoured syrups). hard or soft candies).1. with or without added anticaking agents.4 Lactose: A natural constituent of milk normally obtained from whey. Dextrose anhydrous is purified and crystallized D-glucose without water of crystallization. Heidelberg.. or be a mixture of both forms.4 Other sugars and syrups (e..1 Dried glucose syrup used to manufacture sugar confectionery: Dried glucose syrup. raw cane sugar: Soft white sugar is fine grain purified. glucose (derived from starch)..1.2 (e. moist sugar. sugar toppings): Includes all types of table syrups (e. hard or soft candies). H. or fructose. treacle and molasses). Springer-Verlag.2 Glucose syrup used to manufacture sugar confectionery: Glucose syrup. Soft brown sugar is fine grain moist sugar that is light to dark brown in colour. 1987.5 Plantation or mill white sugar: Purified and crystallized sucrose with a polarisation of not less than 99.1.67 11. Glucose syrup is a purified concentrated aqueous solution of nutritive saccharides derived from starch and/or inulin. such as Demerara sugar. and decorative sugar toppings (e. xylose. invert sugar (equimolar mixture of glucose and fructose produced from the hydrolysis of sucrose). The honeybees collect the nectar or secretions. maple syrup. Food Chemistry.1. that are included in sub-categories 11.g.2 Brown sugar excluding products of food category 11. dextrose monohydrate.67 11.68 Dried glucose syrup is glucose syrup from which water has been partially removed. Fructose is purified and crystallized D-fructose. Raw cane sugar is partially purified sucrose crystallized from partially purified cane juice without further purification. transform it by combination with specific substances 67 68 Codex Standard for Sugars (CODEX STAN 212-1999).2 (e.67 11. fructose: White sugar is purified and crystallized sucrose with a polarisation of not less than 99..3 Sugar solutions and syrups. high fructose inulin syrup and corn sugar. Powdered dextrose (icing dextrose) is finely pulverized dextrose anhydrous or dextrose monohydrate. brown or yellow lump sugars. glucose syrup. 11.3. 11.7oZ..-D. 631-633..g.g. 11.g.g. caramel syrup. or a mixture of the two. It may be anhydrous. 11.

70 Food Chemistry. and dry cures or rubs that are applied to external surfaces of meat or fish.9 . 12. p. may be in powder.4 Mustards: Condiment sauce prepared from ground. curry paste.10 – protein products other than from soybeans). curry roux. iodized and fluoride iodized salt.soybean-based seasonings and condiments. 12. onion salt. macaroni salad. and “hot” mustard (prepared from seeds with hulls). Includes table salt. Examples of spices include cumin and caraway seeds. dried seaweed flakes.6 Table-top sweeteners.g.2. 12. 12.5 – soups and broths.. salt.1.2 Herbs. certain prepared foods (12. 12.g. cereal. Grosch.3)).2. ketchup. Examples of spice blends include chilli seasoning.1 – salt and salt substitutes.1. and 12. Belitz & W. cider vinegar. vinegar.g... often defatted mustard seed that is mixed into a slurry with water. 1987. protein products: This is a broad category that includes substances added to food to enhance its aroma and taste (12. Examples of herbs include basil. Springer-Verlag. seasoning for instant noodles): This category describes items whose use is intended to enhance the aroma and taste of food. 12. pp. or vegetables) (12. Examples include.2) used as seasoning for food.g. garlic salt.. raisin vinegar. tablets or cubes). excluding cocoa. spices. oregano and thyme. and 12. Spices may also be found as blends in powder or paste form. 12. Grosch. Belitz & W.1 Salt and salt substitutes: Includes salt (12. Springer-Verlag. seasoning for instant noodles). These products.70 12.2 Salt substitutes: Salt substitutes are seasonings with reduced sodium content intended to be used on food in place of salt. wine vinegar. topping to sprinkle on rice (furikake. sesame seeds and seasoning). mayonnaise.g. and dendritic salt.) and salt substitutes (12.2 Seasonings and condiments: Condiments include seasonings such as meat tenderizers.2. spirit vinegar..g. seasonings and condiments (e.69 Examples of honey include wildflower honey and clover honey. grain vinegar. 12. 12.g. chilli paste.1 Salt: Primarily food-grade sodium chloride. 11. salads. and condiments (e.. 12. potato salad) and sandwich spreads. and either ground or whole. wine.. malt vinegar.1. oil and other spices and refined. Heidelberg.7 – salads (e. and 12. H.-D.4 . and store it in a honeycomb to ripen and mature.1.1 Herbs and spices: Herbs and spices are usually derived from botanical sources. acesulfame potassium) and/or of polyols (e. and may be dehydrated.-D. and fruit (wine) vinegar. containing. Heidelberg.3 Vinegars: Liquid produced from fermentation of ethanol from a suitable source (e. 12. soups. The term “condiments” as used in the FCS does not include condiment sauces (e..3 – vinegars.g. 1987. mustard) or relishes.g. . Codex Standard for Honey (CODEX STAN 12-1987). e. such as carbohydrates. or liquid form.g. 636.and nut-based spreads of food categories 04. spices. H. Examples include Dijon mustard. sorbitol) which may contain other additives and/or nutritive ingredients.1.CODEX STAN 192-1995 Page 39 of 271 of the bees’ own.. Oriental seasoning mix (dashi).1.2 – herbs. spices.2. sauces. and products composed primarily of protein that are derived from soybeans or from other sources (e. solid (e.0 Salts.6 – sauces and like products. seasonings. and seasoning for noodles. cider). milk..mustards). 719-720. which are sold to the final consumer. including those containing high-intensity sweeteners: Includes products that are preparations of high-intensity sweeteners (e.71 69 Food Chemistry.5 and 05.

brown gravy): Include water-. Oriental thick Worcestershire sauce (tonkatsu sauce)..g. Examples include: salad dressing (e.2) products.2. Examples include mixes for cheese sauce.1) and non-emulsified (12. cheese sauce. 12.g.1 Ready-to-eat soups and broths. with little added fat (e.g. and bisques.6. 12. on a fat.6.3: Includes prepared salads. mayonnaise with mustard). salad dressing): Sauces. Italian or ranch dressing). hollandaise sauce..2 Mixes for soups and broths: Concentrated soup to be reconstituted with water and/or milk. powdered and condensed soups (e. 12.. noodles).g. bottled.1. macaroni salad. fish sauce): Includes thin. tomato ketchup. Examples include: bouillon powders and cubes.6.6. meat.g. meat. cream sauce. and fatty sauces.5.g.g. 12. ketchup. chilli sauce. . and dressing for coleslaw (cabbage salad).5 and 05. including canned. to be mixed with water.. and salad dressing (e..g. on roast beef). The ready-to eat products are divided into sub-categories for emulsified (12. milk.g.2.or oil-in water emulsion. Italian.. 12. ranch style).. salad cream.g. whereas the sub-category for the mixes (12.4 Clear sauces (e. and Thai fish sauce (nam pla). with or without seasoning or spices). consommé) or milk-based (e. The finished products may be water. 12.and nut-based spreads of food categories 04.. gravies and dressings based. chowder). and frozen: Water..6.9 Soybean-based seasonings and condiments: Includes products that are derived from soybeans and other ingredients intended for use as seasonings and condiments. mentsuyu). 12.3) encompasses both emulsified and non-emulsified sauce mixes.g. coconut milk-.. meat or fish broth with or without other ingredients (e. at least in part. mayonnaise. chowders. oil or other liquid to prepare a finished sauce or gravy..3 Mixes for sauces and gravies: Concentrated product. gravies and dressings.(e.g. and white (cream-based) sauce (sauce consisting primarily of milk or cream. Examples include: oyster sauce. 12. and mixes to be reconstituted before consumption. butter) and flour.5 Soups and broths: Includes ready-to-eat soups and mixes. cheese sauce. sweet and sour dipping sauce. Worcestershire sauce.6.5. with or without addition of other optional ingredients (e. p. 12..1 Emulsified sauces (e.8 Yeast and like products: Includes baker’s yeast and leaven used in the manufacture of baked goods. milk-based sandwich spreads. and stock cubes and powders.2 Non-emulsified sauces (e.7 Salads (e. gravies and dressings. Greek. non-emulsified clear sauces that may be water-based. oryzae) used in the production of alcoholic beverages.6 Sauces and like products: Includes ready-to-eat sauces. Includes the Oriental products koji (rice or wheat malted with A. water. potato salad) and sandwich spreads excluding cocoa. French. 12. Examples include: barbecue sauce. vegetables.CODEX STAN 192-1995 Page 40 of 271 12.. 71 Ibid. usually in powdered form. such as fermented soybean paste and soybean sauces. and milk-based sauces. These sauces may be used as condiments or ingredients rather than as finished gravy (for use e. Examples include: bouillon. fat-based sandwich spreads (e..6.and cream-based soups. broths. consommés. non-standardized mayonnaise-like sandwich spreads. vegetables. noodles)..g.or milk-based products consisting of vegetable.g. 718.

2 Soybean sauce: A liquid seasoning obtained by fermentation of soybeans..CODEX STAN 192-1995 Page 41 of 271 12. e. which maybe used in the preparation of soups or dressings.4. 13. such as defatted soybeans that are acid-hydrolyzed (e.0 Foodstuffs intended for particular nutritional uses: Foods for special dietary use are specially processed or formulated to satisfy particular dietary requirements that exist because of a particular physical or physiological condition and/or specific disease and disorder.2.cit. 76 Codex Standard for Follow-Up Formula (CODEX STAN 156-1987). salt. and 13.. if such foods exist. other than those under food category 13. Products.9. diet soda is found in 14.73 12.9. water and other ingredients.1.1.1. 12.2.9. non-fermentation (e. with or without sugar. with sodium carbonate).9. or milk-based. hydrolyzed protein and/or amino acid-based.9.3 Other soybean sauce: Non-emulsified sauce made from fermented soybean sauce and/or non-fermented soybean sauce. and filtered. Liu. Products. neutralized (e. 12. which is also known as non-brewed soybean sauce.2 Follow-up formulae: Food intended for use as a liquid part of the complementary feeding of infants (aged at least 6 months) and for young children (aged 1-3 years).3.1. The product includes dou jiang (China).72 12.1.1. pp. cereal protein and vegetable protein analogues or substitutes for standard products. cereal. or milk-based..1.1 Infant formulae.10 Protein products other than from soybeans: Includes.1 Fermented soybean paste (e. milk protein. for example. fish or milk. hydrolysis) of soybeans. or as a seasoning.2 Non-fermented soybean sauces: Non-fermented soybean sauce. 13. either as a ready-to-eat product.74 Dietetic foods other than those in 13.g. with or without caramelization process. salt and water by the fermentation process.2.0 are included in the categories for their standard counterparts. doenjang (Republic of Korea). Ibid..3.. Product is in a liquid form.75 13..g.1. such as meat..2. . 53. 12. with hydrochloric acid).5. fu (a mixture of gluten (vegetable protein) and flour that is sold dried (baked) or raw. may be. 72 73 K. 173-181. using the process of fermentation. may be produced from vegetable proteins. miso): The product is made of soybeans. may be soy based hydrolyzed protein and/or amino acid-based. 13.1. or miso (Japan).3. The composition of these foods must differ significantly from the composition of ordinary foods of comparable nature. pp.1. or is reconstituted from a powder.1 Infant formulae: A human milk substitute for infants (aged no more than 12 months) that is specifically formulated to provide the sole source of nutrition during the first months of life up to the introduction of appropriate complementary feeding.1. 13. 75 For example. other than those under food category13. and is used as an ingredient. op.76 They may be ready-to-eat or in a powdered form to be reconstituted with water.g..S.g.2.1 Fermented soybean sauce: A clear. or by hydrolysis of vegetable protein. 74 Codex General Standard for Labelling of and Claims for Prepackaged Foods for Special Dietary Use (CODEX STAN 146-1985). non-emulsified sauce made of soybeans.g. Examples include: vegetable protein analogues. and formulae for special medical purposes for infants: Foods that are intended for infants and for young children as defined in the sub-categories 13. in miso soup) and proteinaceous meat and fish substitutes. and low-joule jam is found in 04. 181-187. follow-up formulae.

1.1) and alcoholic (14. or who have other special medically-determined nutrient requirement. and water-based brewed or steeped beverages such as coffee and tea (14. whose dietary management cannot be achieved only by modification of the normal diet. or by a combination of the two.78 These foods exclude infant formulae (13. fruit-.. “toddler foods.77 13. or who have other special medically-determined nutrient requirement. milk. supplementary foods for dietary use) excluding products of food categories 13.1 Non-alcoholic ("soft") beverages: This broad category includes waters and carbonated waters (14. 80 Codex Standard for Formula Foods for Use in Weight Control Diets (CODEX STAN 181-1991) and Codex Standard for Formula Foods for use in Very Low Energy Diets for Weight Reduction (CODEX STAN 203-1995). absorb or metabolize ordinary infant formulae or certain nutrients contained therein. in liquid or solid form (e. absorb or metabolize ordinary foods or certain nutrients contained therein. to be used by individuals as part of a balanced diet to provide supplemental nutrition. and formulae for special medical purposes (13.CODEX STAN 192-1995 Page 42 of 271 13.1 13. by other foods for special dietary uses. and for progressive adaptation of infants and children to ordinary food. 81 Codex Guidelines for Vitamin and Mineral Food Supplements (CAC/GL 55-2005). 14. 77 78 Codex Standard for the Labelling of and Claims for Foods for Special Medical Purposes (CODEX STAN 180-1991).2 Complementary foods for infants and young children: Foods that are intended for infants 6 months of age and older. solutions. etc.2). Products are not intended to be used for purposes of weight loss or as part of a medical regimen.1): Foods for special dietary use that are specially processed or formulated and presented for the dietary management of patients and may be used only under medical supervision. vegetable-.1).1.1.5 Dietetic foods (e.g.1.1. protein bars). 13. by other foods for special dietary uses.1.3). or contain sugarand/or fat-substitutes.4 Dietetic formulae for slimming purposes and weight reduction: Formula foods that when presented as “ready-to-eat” or when prepared in conformity with the directions for use are specifically presented as replacements for all or part of the total daily diet. Products may be ready-to-eat or in powder form to be reconstituted with water.77 13. or other suitable liquid. fruit and vegetable nectars (14. digest.3). fruit and vegetable juices (14. powders. digest.5). whose dietary management cannot be achieved only by modification of the normal diet.2).3 Dietetic foods intended for special medical purposes (excluding products of food category 13.or fat-free.81 14. biscuits and rusks for children. Dairy-based beverages are included in 01. 13.80 Includes products with reduced caloric content such as those that are low in sugar and/or fat. sugar. water-based flavoured carbonated and non-carbonated drinks (14.1).g. follow-up formulae (13. tablets.1. 13. where national jurisdictions regulate these products as food.1.1.2. lactea flour.79 Examples include: cereal-.4). 79 Codex Standard for Canned Baby Foods (CODEX STAN 073-1981).0 Beverages. Codex Standard for Processed Cereal-Based Foods for Infants and Children (CODEX STAN 74-1981). They are intended for the exclusive or partial feeding of patients with limited or impaired capacity to take.6 Food supplements: Includes vitamin and mineral supplements in unit dose forms such as capsules.4 and 13.1.6: Products of high nutritional content.3 Formulae for special medical purposes intended for infants: Foods for special dietary use that are specially processed or formulated and presented for the dietary management of infants and may be used only under medical supervision.. .2) beverages. They are intended for the exclusive or partial feeding of infants with limited or impaired capacity to take. excluding dairy products: This major category is divided into the broad categories of non-alcoholic (14. or by a combination of the two.” and “junior foods”. and meatbased “baby foods” for infants.

The juice may be clear. In the production of juice that is to be concentrated. and all of which must have been recovered from the same kind of fruit.2). and/or sieving of one or more sound fresh vegetables or vegetables preserved exclusively by physical means. A mixed juice is obtained by blending two or more juices or juices and purees.82 14.1. orange-mango juice and coconut water. are characterized by the presence of certain mineral salts in relative proportions and trace elements or other constituents. celery). carrots. Fruit-vegetable juice blends have separate classifications for each component (i.2. 14. prune juice from dried prunes).1) and vegetable juice (14. grinding.83 Examples include: orange juice. chemical.1) and other bottled waters (14.1.1.g.2.g. 14. The juice is prepared by suitable processes.1 Waters: Includes natural waters (14.1. It is prepared by the physical removal of water from fruit juice in an amount to increase the Brix level to a value at least 50% greater than that established for reconstituted juice from the same fruit.1.3 Concentrates for fruit juice: Concentrated fruit juice is the product that complies with the definition given in food category 14.1. apple juice..2 Fruit and vegetable juices: This category applies only to fruit and vegetable juices.2. crushing.2.1 Fruit juice: Fruit juice is the unfermented but fermentable liquid obtained from the edible part of sound. with simultaneous diffusion of the pulp cells or fruit pulp by water.1. Codex General Standard for Fruit Juices and Nectars (CODEX STAN 247-2005).e.2 Vegetable juice: Vegetable juice is the liquid unfermented but fermentable product intended for direct consumption obtained by mechanical expression. turbid.1.. carrot) or blends of vegetables (e.1. or fortified (with carbon dioxide from the source).1. disinfection. A single juice is obtained from one kind of fruit. These waters may contain added mineral salts. and sparkling water. 14. before the concentration procedure.3)). from different kinds of fruit.1. Pulp and cells obtained by suitable physical means from the same kind of fruit may be added. Beverages based on fruit and vegetable juices are found in food category 14.2 Table waters and soda waters: Includes waters other than natural source waters that may be carbonated by addition of carbon dioxide and may be processed by filtration. bottled water with or without added minerals. and may have restored (to the normal level attained in the same kind of fruit) aromatic substances and volatile flavour components. fruit juice (14. Products may be based on a single vegetable (e. provided that the water-extracted soluble fruit solids are added in-line to the primary juice.1.g.4. each of which may be non-carbonated or carbonated.CODEX STAN 192-1995 Page 43 of 271 14. Natural mineral water may be naturally carbonated (with carbon dioxide from the source). suitable processes are used.. Carbonated and non-carbonated waters containing flavours are found in category 14. 14.. or in limited situations by water extraction of the whole fruit (e. e.1. Fruit juice may be obtained.1. by directly expressing the juice by mechanical extraction processes. organoleptical and nutritional characteristics of the juices of the fruit from which it comes. Examples are table water.1.1.1.1.2. seltzer water.2.2.1 Natural mineral waters and source waters: Waters obtained directly at the source and packaged close to the source.. . The juice may be cloudy or clear. which maintain the essential physical. purified water. Fruit juice concentrates may have restored (to the normal level attained in the same kind of fruit) aromatic substances and volatile flavour 82 83 Codex Standard for Natural Mineral Waters (CODEX STAN 108-1981). lemon juice. by reconstituting concentrated fruit juice (food category 14. black currant juice. decarbonated (with less carbon dioxide than present in the water at the source so it does not spontaneously give off carbon dioxide under conditions of standard temperature and pressure).1.2. and may be combined. carbonated (with added carbon dioxide of another origin). appropriately mature and fresh fruit or of fruit maintained in sound condition by suitable means. or other suitable means. 14. all of which must be obtained by suitable physical means. or pulpy. club soda.4. and non-carbonated (contains no free carbon dioxide).1.g. It may have been concentrated and reconstituted with water.3) with water.

coconut-based drinks.3.3 Fruit and vegetable nectars: Fruit and vegetable nectars are beverages produced from purees. lactic acid beverage. taurine. fruit nectar (14. fruit and vegetable juice-based drinks (e.and herbal-based drinks. almond. fruit flavoured ades (e. or may contain particulated matter (e. sweetener.3.” or “electrolyte” drinks and particulated drinks: Includes all carbonated and non-carbonated varieties and concentrates.1. juices.2 Non-carbonated water-based flavoured drinks.1. iced tea.3 Concentrates for fruit nectar: Prepared by the physical removal of water from fruit nectar or its starting materials. respectively. and/or sweeteners to fruit juice. tea. including “sport. ready-to-drink coffee and tea drinks with or without milk or milk solids. root beer.83 Sold in liquid. and herbal-based drinks (e.1 Fruit nectar: Fruit nectar is the unfermented but fermentable product obtained by adding water with or without the addition of sugar. Includes gaseosa (water-based drinks with added carbon dioxide.1.1 Carbonated water-based flavoured drinks: Includes water-based flavoured drinks with added carbon dioxide with nutritive. syrup and frozen forms for the preparation of a ready-to-drink juice by addition of water. and citrus types. carnitine). 14.g. chilled canned cappuccino drinks) and “sports” drinks containing electrolytes. and all of which must be recovered from the same kind of fruit. syrup and frozen forms for the preparation of a ready-to-drink juice by addition of water.2. Includes products based on fruit and vegetable juices. lemon-lime. and sodas such as colas. 14. blended with water and sugar.4. or a mixture of those products.1.2. fruit-flavoured iced tea.1. including punches and ades: Include water-based flavoured drinks without added carbon dioxide.4 Concentrates for vegetable nectar: Prepared by the physical removal of water from vegetable nectar.83 Examples include: pear nectar and peach nectar.g. Examples: pear nectar concentrate and peach nectar concentrate. squashes (citrus-based soft drinks). and/or sweeteners.3. fruit pieces). 14. all of which must have been recovered from the same kind of fruit and obtained by suitable physical means. all of which must be obtained by suitable physical means.” “energy. includes coffee-.g. 14.e. volatile flavour components.. syrup and frozen forms for the preparation of a ready-to-drink nectar by addition of water. syrups. or concentrates of either. honey. may be added. capile groselha.. Sold in liquid.2.1. non-nutritive and/or intense sweeteners and other permitted food additives.84 Also.1. Includes so-called “energy” drinks that are carbonated and contain high levels of nutrients and other ingredients (e. Sold in liquid. and flavour).. orangeade). 14.1.4. Products may be based on a single vegetable or on a blend of vegetables. and/or sweeteners to vegetable juice or concentrated vegetable juice. and lemon juice concentrate.2)). pepper-types. honey. These beverages may be 84 Fruit and vegetable juices per se are found in 14. Examples include: frozen orange juice concentrate.83 Sold in liquid.1.1) and vegetable nectar (14.4 Concentrates for vegetable juice: Prepared by the physical removal of water from vegetable juice. 14. both diet/light and regular types.83 Fruit-vegetable nectar blends are reported under their components (i.2..g. Aromatic substances. honey. cloudy.g.3.1. and ginseng drink). syrups. Products may be based on a single fruit or on fruit blends.3.1. fruit purees or concentrated fruit purees.3. Includes carrot juice concentrate. .2 Vegetable nectar: Product obtained by adding water with or without the addition of sugar. syrups.1. lemonade. Pulp and cells obtained by suitable physical means from the same kind of fruit may be added. aniseed.1 and 14. or a mixture of those products. 14.1. concentrated fruit juice. These beverages may be clear.4 Water-based flavoured drinks. pulp and cells.. caffeine. 14. 14. syrup and frozen forms for the preparation of ready-to-drink nectars by addition of water.CODEX STAN 192-1995 Page 44 of 271 components.

14. These wines may be still or sparkling. and other hot cereal and grain beverages. p. and sweet grape wine: Grape wines produced either by: (i) the fermentation of grape must (juice) of high sugar concentration. Belitz & W.87 14. Examples include: ale. canned). Examples include: rice wine (sake). and mixes for hot coffee and tea beverages (e. or (iii) the mixture of fermented must with alcohol. 669-679. rosé.2.86 14. Examples include: spumante.86 14.1 Still grape wine: Grape wine (white. and “cold duck” wine. carnitine). porter. mate tea. or (ii) by the blending of concentrated grape juice with wine. liquid and frozen concentrates for the preparation of carbonated or non-carbonated water-based non-alcoholic beverages by addition of water or carbonated water.1 Beer and malt beverages: Alcoholic beverages brewed from germinated barley (malt)..4 Wines (other than grape): Includes wines made from fruit other than grapes. Also includes carbonated wine whose carbon dioxide is partially or totally of exogenous origin.. syrup.g.86 14.2. Ibid.2 Alcoholic beverages.1. including grain (e.2. coffee substitutes.3..2.3.3 Fortified grape wine. 14. 85 86 Food Chemistry. Grosch.3. stout. 644. or blush. tea.2. brown beer. oud bruin beer.1. including alcohol-free and low-alcoholic counterparts: The alcohol-free and low-alcoholic counterparts are included in the same category as the alcoholic beverage. weiss beer.4. rice).2 Sparkling and semi-sparkling grape wines: Grape wines in which carbonation is produced during the fermentation process. pilsner. table beer. or of grape must (juice). red. Examples include: chicory-based hot beverages (postum). caffeine.g.2.2. and cocoa mixes in 05. 654. and their mixes and concentrates. whether crushed or not. and apple wine (cider) and pear wine (perry) are included in 14.g. taurine.2. excluding cocoa: Includes the ready-to-drink products (e. apples and pears. p.4g/100 ml (4000 mg/kg) carbon dioxide at 20 °C. instant coffee. yeast.85 14.2 Cider and perry: Fruit wines made from apples (cider) and pears (perry). hops. H. .1.. and barleywine. powder for hot cappuccino beverages).. Also includes cider bouche.2. either by bottle fermentation or closed tank fermentation.1.. pp.CODEX STAN 192-1995 Page 45 of 271 clear or contain particulated matter (e.3 Concentrates (liquid or solid) for water-based flavoured drinks: Include powder. Ready-to-drink cocoa is included in category 01. Obergariges Einfachbier. 14. cola syrup). grape liquor wine. Examples include: fountain syrups (e. lager beer. and water.-D. 1987.3. Examples include: grape dessert wine.g. 87 Ibid. Includes so-called “energy” drinks that are non-carbonated and contain high levels of nutrients and other ingredients (e. 14.1.88 and from other agricultural products.3 Grape wines: Alcoholic beverage obtained exclusively from the partial or complete alcoholic fermentation of fresh grapes. rice tea. malt liquor. and sparkling and still fruit wines.5 Coffee. and may be unsweetened or sweetened with sugar or a non-nutritive high-intensity sweetener. light beer. 14. herbal infusions. Heidelberg. Springer-Verlag. frozen or powdered concentrate for lemonade and iced tea mixes.2.2. Treated coffee beans for the manufacture of coffee products are also included. OIV – International Code of Oenological Practices 88 Grape wines are included in 14. fruit pieces). dry or sweet) that may contain up to a maximum 0.g.g. fruit syrups for soft drinks.

2. and soda water (if carbonated). bhujia (namkeen. ouzo (Greek spirit drink flavoured with aniseed)..2. usually derived from rye (Roggen).2). grappa (Italian brandy distilled from the residues of pressed wine).86.. saft. also labelled as Kornbrantt or Kornbranttwein)89. p. colours. 15. “malternatives. whiskey.htm 93 Alexis Lichinne’s New Encyclopedia of Wine and Spirits. cachaça (Brazilian liquor made from fermented distilled sugar cane juice) 90. lemon and spice).” and prepared cocktails (mixtures of liquors. marketed as ready-to-drink products or mixes). corn. popcorn. a sangria made with peaches or nectarines. and dried fruit-nut-and-cereal The Wordswoth Dictionary of Drink.. www. sweetened condensed milk)90. liqueurs.. pretzels.91. clarea (also claré or clary. barley. Halley.g.CODEX STAN 192-1995 Page 46 of 271 14..92 14. dried fruit): Includes all types of whole nuts processed by. batidas (drinks made from cachaça. which is made with red wine). unfermented grape juice fortified with grape alcohol). fruit (e. and wine. 92 See also: Glossary of Portuguese Terms at: www. malt beverage. Singapore. amazake (a sweet low-alcoholic beverages (<1% alcohol) made from rice by koji. rum. brandy (distilled wine). rye. either inshell or shelled. and vodka. maize. peanuts. e. liqueurs (including emulsified liqueurs). negus (sangria. Although most of these products contain less than 15% alcohol.. dry-roasting. korn (grain spirit (schnapps) of Germany. essences.com/food/wine/library/types/bl_sangria.6 Distilled spirituous beverages containing more than 15% alcohol: Includes all distilled spirituous beverages derived from grain (e. wienbrand (style of grape brandy devised by Hugo Asbach. a hot drink made with port wine.1 Snacks . and antioxidants).86 14. mirin (a sweet alcoholic beverage (<10% alcohol) made from a mixture of shoochuu (a spirituous beverage). with or without added flavourings.. or just of honey. sugar.g. sugar. tsipouro (grape marc spirit from certain regions in Greece). literally. flour or starch based (from roots and tubers. cheese-flavoured crackers).about. fruit juice(s).htm. Verlag KG. and formed into balls or flat cakes). wine and spirituous cooler-type beverages. cereal-. Examples include aromatized wine. lemon. zurra (in Southern Spain. Rudesheim. beer.1. fruit and plant extracts. 90 89 . roasting.com/jurubeba. Examples include: aperitifs.93 15. grapes.g.com/help.org/files/BEVERAGES/Clarea-d-Agua-art.g. 241. spices.g. aperitif wines. wine or spirituous beverage. rice crackers (senbei).florilegium. Insight Guide: Rio de Janeiro. Cooler-type beverages are composed of beer. wines. potatoes. N. Hertfordshire. flavoured crackers (e. APA Publications. malt and spices. sod. GmBH & Co. berries) or sugar cane that contain greater than 15% alcohol. and sodet. tsikoudia (grape marc spirit from Crete). a mixture of honey.. cordials.potato. marinating or boiling.g. 1996. Yoghurt-. Includes honey wine. bitter soda and bitter vino. salted or unsalted. bagaceira belha (grappa from Portugal. mistela (also mistelle (France) and jeropico (South Africa). it is closely related to hippocras. eau de vie (a brandy). seeds and stalks of the grapes)). and honey-covered nuts. mixed with salt and spices. “burnt wine”)89.0 Ready-to-eat savouries: Includes all types of savoury snack foods. potato). also the Spanish term for a spiced wine made of cold or warm wine. flavours.86. americano. 2000. fruit juice or coconut milk and.5 Mead: Alcoholic liquor made from fermented honey. 3rd Ed. marc (brandy distilled from grape or apple residue). gin.2. salt. Wordsworth Ltd. 15.g. England. vermouth. but excludes unsweetened crackers (category 07. See also: rain-tree. etc. bagaceira is a drink distilled from bagaço (pressed skins. wheat).7 Aromatized alcoholic beverages (e. white wine and spices.html. rice and koji). cider and perry. 91 OIV Lexique de la Vigne.2 Processed nuts. oranges or spices). some traditional non-standardized aromatized products may contain up to 24% alcohol.91.. pulses and legumes): Includes all savoury snacks. snack made of a mixture of flours. jurubeba alcoholic drinks (beverage alcohol product made from the Solanum paniculatum plant indigenous to the north of Brazil and other parts of South America).bar-do-binho. and papads (prepared from soaked rice flour or from black gram or cow pea flour. cereal. dried fruit. including coated nuts and nut mixtures (with e.htm. tubers (e. optionally. tequila. Germany. Examples include potato chips. sometimes from wheat (Weizen) or both (Getreide). low-alcoholic refreshers): Includes all non-standardized alcoholic beverage products.

1. Dried fish per se that may be consumed as a snack is assigned to food category 09.2.1. For example. an additive that is used as an ingredient in a meat pie.g.fish based: This describes savoury crackers with fish. Chocolate-covered nuts are classified in 05.CODEX STAN 192-1995 Page 47 of 271 snacks (e.4. prepared dinners (e..5. casseroles. beef jerky. and dried meat snacks (e.g. “trail mixes”) are classified here. Additives may also be present as a result of carry-over from the ingredients. 16. ..3. 15..1.g. pemmican) are assigned to food category 08. in the crust) is reported in this category. to be reconstituted with water before cooking.5. frozen entrees).g.0 Composite foods – foods that could not be placed in categories: Includes prepared or composite dishes in which additives are directly added to the composite food.. mincemeat and snack dips (e.2.. fish products or fish flavouring.3 Snacks . and nuts covered in imitation chocolate are included in 05. onion dip). but not in any of its ingredients (e. Examples of composite dishes include: dehydrated culinary products which may contain processed vegetables or animal ingredients and spices.g.

dried concentrate or extract) Edible Fungi and Fungi Products (edible fungi) Edible Fungi and Fungi Products (fermented) Edible Fungi and Fungi Products (fungus products) Edible Fungi and Fungi Products (incl.1.1.6 04.2.2.2 13.0 04.2.2.1.4 .4 04.2. pickled or in vegetable oil) Edible Fungi and Fungi Products (sterilized) Dried Edible Fungi Fresh Fungus “Chanterelle” (Regional Standard) Quick Frozen Peas Canned Pineapple Quick Frozen Strawberries Special Dietary Foods with Low-Sodium Content.4 11.2.2.1.2. including salt substitutes (salt substitutes) Special Dietary Foods with Low-Sodium Content. Uneviscerated and Eviscerated Canned Shrimps or Prawns Edible Fungi and Fungi Products (concentrate.2.4 04.2.1 02.1. including salt substitutes (special dietary foods with low sodium content) Processed Tomato Concentrates (tomato paste) Processed Tomato Concentrates (tomato puree) Canned Raspberries Canned Pears Canned Strawberries Table Olives Raisins Quick Frozen Raspberries Canned Tuna and Bonito Food Cat.2.2.1 12.4 04.2.2.2.6 04.2.2 04.2.2 09.2.1.1 09.2.1.1.3 04.CODEX STAN 192-1995 Page 48 of 271 ANNEX C CROSS-REFERENCE OF CODEX STANDARDISED FOODS WITH THE FOOD CATEGORY SYSTEM USED FOR THE ELABORATION OF THE GSFA Annex C sorted by Codex Standard Number Standard No 003-1981 012-1987 013-1981 017-1981 019-1981 033-1981 036-1981 037-1981 038-1981 038-1981 038-1981 038-1981 038-1981 038-1981 038-1981 038-1981 039-1981 040R-1981 041-1981 042-1981 052-1981 053-1981 053-1981 057-1981 057-1981 060-1981 061-1985 062-1987 066-1981 067-1981 069-1981 070-1981 Codex Standard Title Canned Salmon Honey Preserved Tomatoes Canned Applesauce Edible Fats and Oils Not Covered by Individual Standards (General Standard) Olive Oil.4 04.2 04.5 04.2.2. 09.1.2. and Refined Olive Pomace Oil.2.2.4 04.2.5 04.1 04.1 09.1. No.2.1 04.7 04.1 04.2. Virgin and Refined.1 04.2. fungus grits and fungus powder) Edible Fungi and Fungi Products (quick frozen) Edible Fungi and Fungi Products (salted.2.4 04. Olive Oils and Olive Pomace Oils Quick-Frozen Finfish.2.3 04.2 04.2 04.1.2.2. freeze dried.4 04.2.2.4 02.1.2.2.

1.2.2 08.1 05.3 12.1.3.1.2.4 04.1.CODEX STAN 192-1995 Page 49 of 271 Standard No 072-1981 072-1981 073-1981 074-1981 075-1981 076-1981 077-1981 078-1981 086-1981 087-1981 088-1981 089-1981 090-1981 092-1981 094-1981 095-1981 096-1981 097-1981 098-1981 099-1981 103-1981 104-1981 105-1981 108-1981 110-1981 111-1981 112-1981 113-1981 114-1981 115-1981 117-1981 118-1981 119-1981 130-1981 131-1981 132-1981 133-1981 140-1983 141-1983 Codex Standard Title Infant Formula and Formula for Special Dietary Purposes Intended for Infants (infant formula) Infant formula and Formula for Special Dietary Purposes Intended for Infants (formula for special dietary purposes intended for infants) Canned Baby Foods Processed Cereal-Based Foods for Infants and Children Quick Frozen Peaches Quick Frozen Bilberries Quick Frozen Spinach Canned Fruit Cocktail Cocoa Butters Chocolate and Chocolate Products Canned Corned Beef Luncheon Meat Canned Crab Meat Quick Frozen Shrimps or Prawns Canned Sardines and Sardine-Type Products Quick Frozen Lobsters Cooked Cured Ham Cooked Cured Pork Shoulder Cooked Cured Chopped Meat Canned Tropical Fruit Salad Quick Frozen Blueberries Quick Frozen Leek Cocoa Powders (Cocoa) and Dry Mixtures of Cocoa and Sugar Natural Mineral Waters Quick Frozen Broccoli Quick Frozen Cauliflower Quick Frozen Brussels Sprouts Quick Frozen Green Beans and Wax Beans Quick Frozen French-Fried Potatoes Pickled Cucumbers (Cucumber Pickles) Bouillon and Consommés Foods for Special Dietary Use for Persons Intolerant to Gluten Canned Finfish Dried Apricots Unshelled Pistachio Nuts Quick Frozen Whole Kernel Corn Quick Frozen Corn-on-the-Cob Quick Frozen Carrots Cocoa (Cacao) Mass (Cocoa/Chocolate Liquor) and Cocoa Cake Food Cat.1 .1 05.2.2 08.2.2 13. No.2.3 13.1.2.2.3 09.1 04.1 08.2.1.2.1. 13.2.4 09.2.1.2.3.1 04.1 09.2.2 08.1 04.1.2.5 13.2.1 14.2.1 04.1 04.2.2.1.4 09.1.2.2.2 04.2.1.2.1 04.2 09.4 08.2.1.2.2.1 04.3 05.2.1 13.1 04.2.4 05.2.2.1 04.2.2.1.2.1 04.1 04.2 04.1 04.1 04.2.1.4 04.2 04.3.

8.1 04.1. Minced Fish Flesh and Mixtures of Fillets and Minced Fish Flesh Quick Frozen Fish Sticks (Fish Fingers).1 09.1. 04.2.1.2.1 04.1 06.2.1.5 06.1 06.2.1.1 04.1.2.2.1 04.10 09.1 04.2.2 04.1 06.1.1 06.1.5 09.2.1.4 04.1 09.1 09.2.2 06.2.2.2.1.1.7 06.2 09.2.2.1 04.2.1 06.1.1 04.1 12.1 04.4 04.1 04.2.4 12.1.1.2.2.2.2.1.8 06.2.1.CODEX STAN 192-1995 Page 50 of 271 Standard No 143-1985 143-1985 145-1985 150-1985 151-1985 152-1985 153-1985 154-1985 155-1985 156-1987 159-1987 160-1987 163-1987 165-1989 166-1989 167-1989 169-1989 170-1989 171-1989 172-1989 173-1989 174-1989 175-1989 176-1989 177-1991 178-1991 181-1991 182-1993 183-1993 184-1993 185-1993 186-1993 187-1993 188-1993 189-1993 190-1995 191-1995 196-1995 197-1995 Codex Standard Title Dates (coated) Dates (fresh) Canned Chestnuts and Canned Chestnut Puree Food Grade Salt Gari Wheat Flour Maize (Corn) Whole Maize (Corn) Meal Degermed Maize (Corn) Meal and Maize (Corn) Grits Follow-Up Formula Canned Mangoes Mango Chutney Wheat Protein Products. Fish Portions and Fish Fillets – Breaded and in Batter Salted Fish and Dried Salted Fish of the Gadidae Family of Fishes Whole and Decorticated Pearl Millet Grains Pearl Millet Flour Certain Pulses Sorghum Grains Sorghum Flour Vegetable Protein Products Soy Protein Products Edible Cassava Flour Grated Desiccated Coconut Durum Wheat Semolina and Durum Wheat Flour Formula Foods for Use in Weight Control Diets Pineapple Papaya Mango Nopal Prickly pear Carambola Baby Corn Dried Shark Fins Quick Frozen Fish Fillets Quick Frozen Raw Squid Litchi Avocado Food Cat.1 04.2.1.1.2.1 04.1.1 13.1 04.2 04.1. Including Wheat Gluten Quick Frozen Blocks of Fish Fillets.2.1 06.1.1 .1.2.1.10 06.1 13.6 12.1. No.

1.1 04.1 04.1 01.1.1.2.2.1 06.1 01.1.1.1 04.2.1.1.2.2.1.1.1.1.5 04.8 04.5 11. soft white sugar.1. dextrose monohydrate.1 13.4 01.6. fructose) Limes Pumelos (Citrus grandi) Guavas Chayotes Mexican Limes Ginger Grapefruits (Citrus paradisi) Longans Unripened Cheese.4 04.4 04.7 .1.1 04.1.5.1.1 04.7 04.1.1.1 04.1.6.3 11.1.1.2.1.2 11.2. dried glucose.1.2.2.4 11.1.1.3 11.2 02. dextrose anhydrous.1 04.2.1 02.1.1. including Fresh Cheese Crackers from Marine and Freshwater Fish.1 04.1 01.1 04.1 14.1.2.1 04.2.5 04.1 04.1 09.2. Crustaceans and Molluscan Shellfish Kimchi Tannia Asparagus Cape Gooseberry Bottled/Packaged Drinking Waters (other than natural mineral water) Boiled Dried Salted Anchovies Pitahayas Sweet Cassava Aqueous Coconut Products (coconut milk and coconut cream) Canned Bamboo Shoots Canned Stone Fruits Fermented Milks (flavoured. raw cane sugar) Sugars (lactose) Sugars (plantation or white mill sugar) Sugars (powdered sugar and powdered dextrose) Sugars (white sugar.1.1.1.1.1.2 09.1 04.1.1 04. No.1.2. 06.1.1 06. brown sugar.1 04.1 06.CODEX STAN 192-1995 Page 51 of 271 Standard No 198-1995 199-1995 200-1995 201-1995 202-1995 203-1995 204-1997 205-1997 207-1999 208-1999 210-1999 211-1999 212-1999 212-1999 212-1999 212-1999 212-1999 213-1999 214-1999 215-1999 216-1999 217-1999 218-1999 219-1999 220-1999 221-2001 222-2001 223-2001 224-2001 225-2001 226-2001 227-2001 236-2003 237-2003 238-2003 240-2003 241-2003 242-2003 243-2003 Codex Standard Title Rice Wheat and Durum Wheat Peanuts Oats Couscous Formula Foods for Use in Very Low Energy Diets for Weight Reduction Mangosteens Bananas Milk Powders and Cream Powders Cheeses in Brine Named Vegetable Oils Named Animal Fats Sugars (glucose syrup.1.1. heat treated and non-heat treated) Food Cat.1.

3.3 06.2 04.2 09.2.6.1.4 04.1 01.3.2.1 14.2.2.4 04.1.2.1.2.7 01.2.2.1 01.6.2.1 02.2.3 04.2.2.1.6.2.2.1.2.1.2.2.1 01.6.1.6.6.6 04.2.2.2.1.3 14.1 01.5 04.3.3 01.6.2.2.1. plain or flavoured.6.6.1 01.6.1 01.2.1.1 01.1.1.1 01.1 14.2.3. non-heat treated) Fermented milks (drinks based on fermented milk.1 01.1.3 04.1.2 01.1 04.6.2 01. heat treated) Fermented Milks (plain.4.1 01.2. No.2.6.2.1 14.2 01.5.2.2.2.1 01. heat treated or not heat treated) Salted Atlantic Herring and Salted Sprat Oranges Rambutan Fruit Juices and Nectars (fruit juices) Fruit Juices and Nectars (concentrates for fruit juice) Fruit Juices and Nectars (fruit nectars) Fruit Juices and Nectars (concentrates for fruit nectars) Instant Noodles Blend of Evaporated Skimmed Milk and Vegetable Fat Blend of Skimmed Milk and Vegetable Fat in Powdered Form Blend of Sweetened Condensed Milk and Vegetable Fat Dairy Fat Spreads Certain Canned Citrus Fruits Table Grapes Fat Spreads and Blended Spreads Canned Humus with Tehena (Regional Standard) Canned Foul Medames (Regional Standard) Tehena (Regional Standard) Pickled Fruits and Vegetables (pickled fruits) Pickled Fruits and Vegetables (fermented fruits) Pickled Fruits and Vegetables (pickled vegetables) Pickled Fruits and Vegetables (fermented vegetables) Mozzarella Cheddar Danbo Edam Gouda Havarti Samsoe Emmental Tilsiter Saint Paulin Provolone Cottage Cheese Coulommiers Food Cat.6.2 02.1 01.1.2 04.2.10 04.1 01. 01.1 .1 01.2.1.4 04.CODEX STAN 192-1995 Page 52 of 271 Standard No 243-2003 243-2003 243-2003 243-2003 244-2004 245-2004 246-2005 247-2005 247-2005 247-2005 247-2005 249-2006 250-2006 251-2006 252-2006 253-2006 254-2007 255-2007 256-2007 257R-2007 258R-2007 259R-2007 260-2007 260-2007 260-2007 260-2007 262-2007 263-1966 264-1966 265-1966 266-1966 267-1966 268-1966 269-1967 270-1968 271-1968 272-1968 273-1968 274-1969 Codex Standard Title Fermented Milks (plain) Fermented Milks (plain.

2 01. frozen) Tomatoes Gochujang (Regional Standard) Ginseng Products (Regional Standard) (dried ginseng.1. including mould ripened) Cheese (unripened.3 09.2.6.2.1 04.1 01.1 01.4 12.1 01.1.1.2.5. chilled shucked) Raw and Live Bivalve Molluscs (raw.1 09.3 01.3.1 04.1.7 04.1 12.2.4.2.2.6. dried raw ginseng.1. cream packaged under pressure.1 06.6 01.2.2 04.4 04.6.1 04. No.2.6.6.1 02.9.6.6.1 01. Jellies and Marmalades Certain Canned Vegetables Fermented Soybean Paste (Regional Standard) Apples Bitter cassava Edible Sago Flour (Regional Standard) Fish Sauce Tree Tomatoes Culantro Coyote (Regional Standard) Lucuma (Regional Standard) Chilli Sauce (Regional Standard) Chilli Peppers Food Cat.1.2.CODEX STAN 192-1995 Page 53 of 271 Standard No 275-1973 276-1973 277-1973 278-1978 279-1971 280-1973 281-1971 282-1971 283-1978 283-1978 284-1971 284-1971 288-1976 288-1976 288-1976 289-1995 290-1995 291-2010 292-2008 292-2008 292-2008 293-2008 294R-2009 295R-2009 295R-2009 296-2009 297-2009 298R-2009 299-2010 300-2010 301R-2011 302-2011 303-2011 304R-2011 305R-2011 306R-2011 307-2011 Codex Standard Title Cream Cheese (Rahmfrischkäse) Camembert Brie Extra Hard Grating Cheese Butter Milkfat Products Evaporated milks Sweetened Condensed Milks Cheese (ripened. including fresh cheese) – See also CODEX STAN 2212001 Whey Cheeses (whey cheese) Whey Cheeses (whey protein cheese) Cream and Prepared Creams (fermented cream.1.1 01. steamed ginseng extract) Jams.3. whipped cream) Whey powders Edible Casein Products Sturgeon caviar Raw and Live Bivalve Molluscs (live) Raw and Live Bivalve Molluscs (raw.2.1 01.2.2. recombined cream. 01.1 04.6.2.1 01.1 12.6 04.1 .6.2. acidified cream) Cream and Prepared Creams (reconstituted cream.2 04.2.8.3.3 01.2.2.5 04.1 02.2.1 01. dried steamed ginseng) Ginseng Products (Regional Standard) (ginseng extract. prepackaged liquid cream) Cream and Prepared Creams (whipping cream.1.1.1 04.2.6.2 09.1.1.1.4.2.1. raw ginseng extract.4.1 04.2 09.2 01.1 01.2.

2 . 04.2. No.2.CODEX STAN 192-1995 Page 54 of 271 Standard No 308R-2011 309R-2011 Codex Standard Title Harissa (Regional Standard) Halwa Tehenia (Regional Standard) Food Cat.6 05.2.

1.1.2.4 04.4 04.2.1.1 01.4 04.2 09.4 04.2.1.2.4 04.1 01.2.1 04.4 04.2.2.2.6.3.2.2.5.1.2 01.CODEX STAN 192-1995 Page 55 of 271 Annex C sorted by Codex Standard Title Standard No 299-2010 240-2003 225-2001 197-1995 188-1993 205-1997 300-2010 250-2006 251-2006 252-2006 236-2003 227-2001 117-1981 277-1973 279-1971 276-1973 017-1981 073-1981 241-2003 145-1985 088-1981 090-1981 119-1981 258R-2007 078-1981 257R-2007 159-1987 061-1985 042-1981 060-1981 003-1981 094-1981 037-1981 242-2003 062-1987 099-1981 070-1981 226-2001 Codex Standard Title Apples Aqueous Coconut Products (coconut milk and coconut cream) Asparagus Avocado Baby Corn Bananas Bitter cassava Blend of Evaporated Skimmed Milk and Vegetable Fat Blend of Skimmed Milk and Vegetable Fat in Powdered Form Blend of Sweetened Condensed Milk and Vegetable Fat Boiled Dried Salted Anchovies Bottled/Packaged Drinking Waters (other than natural mineral water) Bouillon and Consommés Brie Butter Camembert Canned Applesauce Canned Baby Foods Canned Bamboo Shoots Canned Chestnuts and Canned Chestnut Puree Canned Corned Beef Canned Crab Meat Canned Finfish Canned Foul Medames (Regional Standard) Canned Fruit Cocktail Canned Humus with Tehena (Regional Standard) Canned Mangoes Canned Pears Canned Pineapple Canned Raspberries Canned Salmon Canned Sardines and Sardine-Type Products Canned Shrimps or Prawns Canned Stone Fruits Canned Strawberries Canned Tropical Fruit Salad Canned Tuna and Bonito Cape Gooseberry Food Cat.2. No.1.4 09.4 09.3.1.4 13.2.5 14.8 04.1.1 04.2.4 09.2.1.6.2.1 .2.2.1.4 04.5 01.4 09.1.4 04.4 04.1.1.2.1 04.2.2 01.2.1 02.1.1.1.4 09.4 08.2 12.1 04.1.2.2.1.2.2 04.3.1.1 04.2.4 04.4 04.1.1.2 09. 04.2.1.4 04.2.1 04.

2.6.4.6.1.1 06.1.6.4 05.CODEX STAN 192-1995 Page 56 of 271 Standard No 187-1993 254-2007 297-2009 171-1989 216-1999 263-1966 283-1978 283-1978 208-1999 307-2011 306R-2011 087-1981 141-1983 086-1981 105-1981 098-1981 096-1981 097-1981 273-1968 274-1969 202-1995 222-2001 288-1976 288-1976 288-1976 275-1973 304R-2011 253-2006 264-1966 143-1985 143-1985 155-1985 130-1981 039-1981 189-1993 178-1991 265-1966 Codex Standard Title Carambola Certain Canned Citrus Fruits Certain Canned Vegetables Certain Pulses Chayotes Cheddar Cheese (ripened.5 06.4 04.2.1 04.1.1.1 04.1. recombined cream.2.2 01. Crustaceans and Molluscan Shellfish Cream and Prepared Creams (fermented cream.6.1 01.2 05.2.1 01.1 01.2.2.1.3 05.2. including fresh cheese) – See also CODEX STAN 2212001 Cheeses in Brine Chilli Peppers Chilli Sauce (Regional Standard) Chocolate and Chocolate Products Cocoa (Cacao) Mass (Cocoa/Chocolate Liquor) and Cocoa Cake Cocoa Butters Cocoa Powders (Cocoa) and Dry Mixtures of Cocoa and Sugar Cooked Cured Chopped Meat Cooked Cured Ham Cooked Cured Pork Shoulder Cottage Cheese Coulommiers Couscous Crackers from Marine and Freshwater Fish.1 04.2.1 04.1.1 01.1 09.6.6. acidified cream) Cream and Prepared Creams (reconstituted cream.6.1.2.2 09.2.2.2 01.1. 04.2.4.1.3. No. including mould ripened) Cheese (unripened.2.1 04.1 01.2 08.1 04.3 01.4 04.1.1 01.2 01.2.2.4.2.1 05.5 01. prepackaged liquid cream) Cream and Prepared Creams (whipping cream.2 04.2 04.2.1 .1. cream packaged under pressure.1. whipped cream) Cream Cheese (Rahmfrischkäse) Culantro Coyote (Regional Standard) Dairy Fat Spreads Danbo Dates (coated) Dates (fresh) Degermed Maize (Corn) Meal and Maize (Corn) Grits Dried Apricots Dried Edible Fungi Dried Shark Fins Durum Wheat Semolina and Durum Wheat Flour Edam Food Cat.6.2.1.2.2.1 01.1.1 02.2.1.6.1 08.1.2.6.2 08.1 06.1 12.

2.1 06.1.1 01. plain or flavoured.1.2 01.2 12.2.6 04.2.1. non-heat treated) Fermented Soybean Paste (Regional Standard) Fish Sauce Follow-Up Formula Food Grade Salt Foods for Special Dietary Use for Persons Intolerant to Gluten Formula Foods for Use in Very Low Energy Diets for Weight Reduction Formula Foods for Use in Weight Control Diets Fresh Fungus “Chanterelle” (Regional Standard) Fruit Juices and Nectars (concentrates for fruit juice) Fruit Juices and Nectars (concentrates for fruit nectars) Fruit Juices and Nectars (fruit juices) Fruit Juices and Nectars (fruit nectars) Gari Ginger Ginseng Products (Regional Standard) (dried ginseng.7 01. heat treated or not heat treated) Fermented Milks (flavoured. steamed ginseng extract) Food Cat.1. 01.7 04.2.3 14.3.2 04.2 04.2.1 12.1 04.1 04. freeze dried.2.2.2.4 13.1 01.7 04.2.1 01.9.2.CODEX STAN 192-1995 Page 57 of 271 Standard No 290-1995 176-1989 019-1981 038-1981 038-1981 038-1981 038-1981 038-1981 038-1981 038-1981 038-1981 301R-2011 269-1967 281-1971 278-1978 256-2007 243-2003 243-2003 243-2003 243-2003 243-2003 298R-2009 302-2011 156-1987 150-1985 118-1981 203-1995 181-1991 040R-1981 247-2005 247-2005 247-2005 247-2005 151-1985 218-1999 295R-2009 295R-2009 Codex Standard Title Edible Casein Products Edible Cassava Flour Edible Fats and Oils Not Covered by Individual Standards (General Standard) Edible Fungi and Fungi Products (concentrate.2.6.2.2 01.1 04.2. dried raw ginseng.2.1.1 02. No.2.2.1 04. dried steamed ginseng) Ginseng Products (Regional Standard) (ginseng extract.1 12.3 14.6 . heat treated) Fermented Milks (plain.1 13.2.2.3.1 02. fungus grits and fungus powder) Edible Fungi and Fungi Products (quick frozen) Edible Fungi and Fungi Products (salted.1.1 04.1.3.1.4 13.2.5.4 04.1 01.2.6.2.2.2.6.2.2.2.1 14.1.2 01.2.3 13.2.1. pickled or in vegetable oil) Edible Fungi and Fungi Products (sterilized) Edible Sago Flour (Regional Standard) Emmental Evaporated milks Extra Hard Grating Cheese Fat Spreads and Blended Spreads Fermented milks (drinks based on fermented milk. heat treated and non-heat treated) Fermented Milks (plain) Fermented Milks (plain.2 04.2.2.1.1 14. dried concentrate or extract) Edible Fungi and Fungi Products (edible fungi) Edible Fungi and Fungi Products (fermented) Edible Fungi and Fungi Products (fungus products) Edible Fungi and Fungi Products (incl.2.2. raw ginseng extract.4 06.3 04.1.

5. Jellies and Marmalades Kimchi Limes Litchi Longans Lucuma (Regional Standard) Luncheon Meat Maize (Corn) Mango Mango Chutney Mangosteens Mexican Limes Milk Powders and Cream Powders Milkfat Products Mozzarella Named Animal Fats Named Vegetable Oils Natural Mineral Waters Nopal Oats Olive Oil.1.2.1 04.1 04.1.2.1.1 04.6 04.5 04.6.1 11.2.1.1.3 04.1 02.3.2 04.1 01.7 01.1.1 04.1.1.1 13.2.1 04.3 02.1. No.1.1.1 04.1.2 06.1.1 01.1 02.1 04.3 06.2.1.2.1.1 06.1 06.1.2 04.2. Virgin and Refined.1 04.1.2.1.6 01. Olive Oils and Olive Pomace Oils Oranges Papaya Peanuts Pearl Millet Flour Pickled Cucumbers (Cucumber Pickles) Food Cat.2.6.1.1.1.6.1 02.7 04.2.1 08.1 04.2.2 04.1.1.2.2.1.1.2.CODEX STAN 192-1995 Page 58 of 271 Standard No 294R-2009 266-1966 219-1999 177-1991 215-1999 309R-2011 308R-2011 267-1966 012-1987 072-1981 072-1981 249-2006 296-2009 223-2001 213-1999 196-1995 220-1999 305R-2011 089-1981 153-1985 184-1993 160-1987 204-1997 217-1999 207-1999 280-1973 262-2007 211-1999 210-1999 108-1981 185-1993 201-1995 033-1981 245-2004 183-1993 200-1995 170-1989 115-1981 Codex Standard Title Gochujang (Regional Standard) Gouda Grapefruits (Citrus paradisi) Grated Desiccated Coconut Guavas Halwa Tehenia (Regional Standard) Harissa (Regional Standard) Havarti Honey Infant Formula and Formula for Special Dietary Purposes Intended for Infants (infant formula) Infant formula and Formula for Special Dietary Purposes Intended for Infants (formula for special dietary purposes intended for infants) Instant Noodles Jams.1.1.2.1 04.1.1.1.3 .1.2 14.2.4.1.2.1. and Refined Olive Pomace Oil.1 04.1 05.1.1 04.5 13.1. 04.

2.2.1 04.2.2.1. 04.2.1 04.1 04.2.2.1 04.2.1 04.2 04.2.1 04.2.1.1.1.1 04.2 04.1 04. Fish Portions and Fish Fillets – Breaded and in Batter Quick Frozen French-Fried Potatoes Quick Frozen Green Beans and Wax Beans Quick Frozen Leek Quick Frozen Lobsters Quick Frozen Peaches Quick Frozen Peas Quick Frozen Raspberries Quick Frozen Raw Squid Quick Frozen Shrimps or Prawns Quick Frozen Spinach Quick Frozen Strawberries Quick Frozen Whole Kernel Corn Quick-Frozen Finfish.1 09.2.1 09.1 04.3 04.1 04.1.2.1.2.4 04.2.2.1 04. Minced Fish Flesh and Mixtures of Fillets and Minced Fish Flesh Quick Frozen Blueberries Quick Frozen Broccoli Quick Frozen Brussels Sprouts Quick Frozen Carrots Quick Frozen Cauliflower Quick Frozen Corn-on-the-Cob Quick Frozen Fish Fillets Quick Frozen Fish Sticks (Fish Fingers).2.2.1.2.2.1.1 04.1 04.1 09.2.1 04.2.2.2.2.2.2.10 04.2.2.2.2.1.1.1 04.2.1.2.6.1 13.2.2.5 01.1 09.2.2.1 09.1. No.1.7 04.2.2.2.1 09.2.1.2 .1.2.2 04.1.2.2.3 04.CODEX STAN 192-1995 Page 59 of 271 Standard No 260-2007 260-2007 260-2007 260-2007 182-1993 237-2003 013-1981 186-1993 074-1981 057-1981 057-1981 272-1968 214-1999 076-1981 165-1989 103-1981 110-1981 112-1981 140-1983 111-1981 133-1981 190-1995 166-1989 114-1981 113-1981 104-1981 095-1981 075-1981 041-1981 069-1981 191-1995 092-1981 077-1981 052-1981 132-1981 036-1981 067-1981 246-2005 292-2008 Codex Standard Title Pickled Fruits and Vegetables (fermented fruits) Pickled Fruits and Vegetables (fermented vegetables) Pickled Fruits and Vegetables (pickled fruits) Pickled Fruits and Vegetables (pickled vegetables) Pineapple Pitahayas Preserved Tomatoes Prickly pear Processed Cereal-Based Foods for Infants and Children Processed Tomato Concentrates (tomato paste) Processed Tomato Concentrates (tomato puree) Provolone Pumelos (Citrus grandi) Quick Frozen Bilberries Quick Frozen Blocks of Fish Fillets.1 04. Uneviscerated and Eviscerated Raisins Rambutan Raw and Live Bivalve Molluscs (live) Food Cat.1 04.1 09.2.2.2.2.2.6 04.1 04.1.1 09.2.1.1 04.

1 06.2.1.2. No.1 04.1 06. dextrose anhydrous.1.2. soft white sugar. Including Wheat Gluten Whey Cheeses (whey cheese) Whey Cheeses (whey protein cheese) Whey powders Whole and Decorticated Pearl Millet Grains Whole Maize (Corn) Meal Food Cat.2.CODEX STAN 192-1995 Page 60 of 271 Standard No 292-2008 292-2008 198-1995 271-1968 244-2004 167-1989 268-1966 173-1989 172-1989 175-1989 053-1981 053-1981 291-2010 212-1999 212-1999 212-1999 212-1999 212-1999 238-2003 282-1971 255-2007 066-1981 224-2001 259R-2007 270-1968 293-2008 303-2011 221-2001 131-1981 174-1989 199-1995 152-1985 163-1987 284-1971 284-1971 289-1995 169-1989 154-1985 Codex Standard Title Raw and Live Bivalve Molluscs (raw.1.2. chilled shucked) Raw and Live Bivalve Molluscs (raw.2.1 04.6.8.5 01.1 06. dextrose monohydrate.1 04.3 11.6 01.1.2.2 13.3. fructose) Sweet Cassava Sweetened Condensed Milks Table Grapes Table Olives Tannia Tehena (Regional Standard) Tilsiter Tomatoes Tree Tomatoes Unripened Cheese.6.2. including Fresh Cheese Unshelled Pistachio Nuts Vegetable Protein Products Wheat and Durum Wheat Wheat Flour Wheat Protein Products.1 04.6 01.1 01.2.2.3 11. 09.1 06.3 04.2 06.1.1 09.2.6. including salt substitutes (salt substitutes) Special Dietary Foods with Low-Sodium Content.2.1 01.10 01.1 01.2.2. including salt substitutes (special dietary foods with low sodium content) Sturgeon caviar Sugars (glucose syrup. raw cane sugar) Sugars (lactose) Sugars (plantation or white mill sugar) Sugars (powdered sugar and powdered dextrose) Sugars (white sugar. brown sugar.3 01.5 09.1 . frozen) Rice Saint Paulin Salted Atlantic Herring and Salted Sprat Salted Fish and Dried Salted Fish of the Gadidae Family of Fishes Samsoe Sorghum Flour Sorghum Grains Soy Protein Products Special Dietary Foods with Low-Sodium Content.2.1.1 04.1.1.8.2.6.2 11.1 12.2.1 06.5 11.1.2 09.2.0 09.10 06.1.4 11.8 12.1 04.6.1 06. dried glucose.1.6.3.1.1 04.1 12.1.1.

2.2. non-heat treated) Evaporated milks Sweetened Condensed Milks Fermented Milks (plain.2.5. including fresh cheese) – See also CODEX STAN 2212001 Cream and Prepared Creams (fermented cream.3. heat treated or not heat treated) Fermented Milks (plain.6.1 01.2.1 01.2.6.2.1 01.3.7 01.2.1 01.6.2.2. 01.1 01.2.2. heat treated and non-heat treated) Blend of Skimmed Milk and Vegetable Fat in Powdered Form Mozzarella Cottage Cheese Cream Cheese (Rahmfrischkäse) Cheese (unripened.6.1 01.2. heat treated) Blend of Evaporated Skimmed Milk and Vegetable Fat Blend of Sweetened Condensed Milk and Vegetable Fat Cream and Prepared Creams (reconstituted cream.6.2 01.1.1 01.1 01.1 01.6.6.CODEX STAN 192-1995 Page 61 of 271 Annex C sorted by GSFA Food Category Number Standard No 243-2003 243-2003 243-2003 281-1971 282-1971 243-2003 250-2006 252-2006 288-1976 207-1999 288-1976 290-1995 221-2001 243-2003 251-2006 262-2007 273-1968 275-1973 283-1978 288-1976 208-1999 263-1966 264-1966 265-1966 266-1966 267-1966 268-1966 269-1967 270-1968 271-1968 272-1968 274-1969 276-1973 277-1973 278-1978 283-1978 Codex Standard Title Fermented Milks (plain) Fermented milks (drinks based on fermented milk.4.6.2.5.1.6.1 01.2.3.4.4.6.2.3.1 01.1 01.1 01.2.1 01.1 01. including mould ripened) Food Cat.1 01.3 01.1 01.6.6.1 .6.2.6. recombined cream.1 01. whipped cream) Edible Casein Products Unripened Cheese.6.6.6.1 01.1 01.2.2 01.2.6.1. cream packaged under pressure.2 01.6.2 01.6.5. plain or flavoured.1 01.2 01. acidified cream) Cheeses in Brine Cheddar Danbo Edam Gouda Havarti Samsoe Emmental Tilsiter Saint Paulin Provolone Coulommiers Camembert Brie Extra Hard Grating Cheese Cheese (ripened.1 01.1 01. including Fresh Cheese Fermented Milks (flavoured.2 01.6.1 01.1 01. No.1 01.1 01. prepackaged liquid cream) Milk Powders and Cream Powders Cream and Prepared Creams (whipping cream.

1 02.1.1.1.8.1 04.1 .1 04. and Refined Olive Pomace Oil.1 04. Olive Oils and Olive Pomace Oils Named Vegetable Oils Butter Named Animal Fats Dairy Fat Spreads Fat Spreads and Blended Spreads Dates (fresh) Pineapple Papaya Mango Carambola Litchi Mangosteens Bananas Limes Pumelos (Citrus grandi) Guavas Chayotes Mexican Limes Grapefruits (Citrus paradisi) Longans Cape Gooseberry Pitahayas Oranges Rambutan Table Grapes Apples Lucuma (Regional Standard) Edible Fungi and Fungi Products (edible fungi) Edible Fungi and Fungi Products (fungus products) Fresh Fungus “Chanterelle” (Regional Standard) Quick Frozen Strawberries Quick Frozen Raspberries Quick Frozen Peaches Food Cat.1.1.1 04.1.1.1.6.2.1.3 01.1 04.1 04.1.1.1 04.2.1 04.1.1.1.1.1 04.1.1.1 04.6.1 04.1.1.1 04.1 04.1.1.1 04.1 02.1.1.1.2 02.2.1 04. Virgin and Refined.1 04.2 04.1.1.2 04.1.2 02. 01.1. No.1.1.3 02.1.1 04.2.2.1.1.1 04.1.1 04.1.1 04.1.1 04.1.1.1.1.CODEX STAN 192-1995 Page 62 of 271 Standard No 284-1971 289-1995 019-1981 280-1973 284-1971 033-1981 210-1999 279-1971 211-1999 253-2006 256-2007 143-1985 182-1993 183-1993 184-1993 187-1993 196-1995 204-1997 205-1997 213-1999 214-1999 215-1999 216-1999 217-1999 219-1999 220-1999 226-2001 237-2003 245-2004 246-2005 255-2007 299-2010 305R-2011 038-1981 038-1981 040R-1981 052-1981 069-1981 075-1981 Codex Standard Title Whey Cheeses (whey cheese) Whey powders Edible Fats and Oils Not Covered by Individual Standards (General Standard) Milkfat Products Whey Cheeses (whey protein cheese) Olive Oil.2.1 04.1.2 02.1.1.2.6 02.1.2.1 04.1 04.2 02.1.1.1.1.1.1 04.1 04.1.1.1.1 01.1.2.

1.2.1.2.2.1 04.2.1 04.1.2. dried steamed ginseng) Food Cat.2.2.2.1 04.1 04.1 04.2.2.2.1.1.2 04.2.10 04. dried raw ginseng.2.1 04.1.1.1 04.2.1.2.2.2.2 .2 04.1.1 04.2.3 04.1.2.1 04.1.2.1 04.1 04.2.1 04.1.2.1.2.2.2.2 04. fungus grits and fungus powder) Dried Edible Fungi Pickled Fruits and Vegetables (pickled fruits) Ginseng Products (Regional Standard) (dried ginseng.2 04.2.1.2.1.2.2.2.1 04.2.2.1 04.1.1. freeze dried.1.1 04.1 04.1.1.2.2 04.2.2.1 04.2 04.2.2.2. 04.1.2. No.1 04.2.1 04.1.2.1.1 04.2.1 04.2.1 04.1 04.2.1 04.1 04.2.1 04.1 04.2.1.2.2.2.2.1 04.1 04.CODEX STAN 192-1995 Page 63 of 271 Standard No 076-1981 103-1981 131-1981 143-1985 171-1989 185-1993 186-1993 188-1993 197-1995 200-1995 218-1999 224-2001 225-2001 238-2003 260-2007 293-2008 300-2010 303-2011 304R-2011 307-2011 038-1981 041-1981 067-1981 077-1981 104-1981 110-1981 111-1981 112-1981 113-1981 114-1981 130-1981 132-1981 133-1981 140-1983 177-1991 038-1981 039-1981 260-2007 295R-2009 Codex Standard Title Quick Frozen Bilberries Quick Frozen Blueberries Unshelled Pistachio Nuts Dates (coated) Certain Pulses Nopal Prickly pear Baby Corn Avocado Peanuts Ginger Tannia Asparagus Sweet Cassava Pickled Fruits and Vegetables (fermented fruits) Tomatoes Bitter cassava Tree Tomatoes Culantro Coyote (Regional Standard) Chilli Peppers Edible Fungi and Fungi Products (quick frozen) Quick Frozen Peas Raisins Quick Frozen Spinach Quick Frozen Leek Quick Frozen Broccoli Quick Frozen Cauliflower Quick Frozen Brussels Sprouts Quick Frozen Green Beans and Wax Beans Quick Frozen French-Fried Potatoes Dried Apricots Quick Frozen Whole Kernel Corn Quick Frozen Corn-on-the-Cob Quick Frozen Carrots Grated Desiccated Coconut Edible Fungi and Fungi Products (incl.1 04.1.2.2.2.

1.2 .2.2.6 04.2.2. raw ginseng extract.2.1.2.4 04.7 04.2.1.1.4 04.4 04.4 04.2.1.2.4 04.2.4 04.2.2.4 04.2.3 05.5 04.1. steamed ginseng extract) Harissa (Regional Standard) Edible Fungi and Fungi Products (fermented) Gari Kimchi Aqueous Coconut Products (coconut milk and coconut cream) Pickled Fruits and Vegetables (fermented vegetables) Gochujang (Regional Standard) Cocoa Powders (Cocoa) and Dry Mixtures of Cocoa and Sugar Cocoa (Cacao) Mass (Cocoa/Chocolate Liquor) and Cocoa Cake Cocoa Butters Halwa Tehenia (Regional Standard) Food Cat.2.2.2. pickled or in vegetable oil) Canned Pineapple Canned Raspberries Canned Pears Canned Strawberries Table Olives Canned Fruit Cocktail Canned Tropical Fruit Salad Pickled Cucumbers (Cucumber Pickles) Canned Mangoes Canned Stone Fruits Certain Canned Citrus Fruits Pickled Fruits and Vegetables (pickled vegetables) Preserved Tomatoes Edible Fungi and Fungi Products (sterilized) Canned Chestnuts and Canned Chestnut Puree Canned Bamboo Shoots Canned Humus with Tehena (Regional Standard) Canned Foul Medames (Regional Standard) Jams.2.2.3 04.1.8 04.2.2.2.2. dried concentrate or extract) Processed Tomato Concentrates (tomato paste) Tehena (Regional Standard) Ginseng Products (Regional Standard) (ginseng extract.2.2.2.1.2.3 04.6 04.1.2.4 04.2.2.2. 04.6 04.2.1 05.4 04.2.2.6 04.2.7 05.1.7 04.2.7 04.2.2.2.3 04.2.1.1.4 04.4 04.2.3 04.7 04.1.2.2.4 04.6 04. Jellies and Marmalades Certain Canned Vegetables Processed Tomato Concentrates (tomato puree) Mango Chutney Edible Fungi and Fungi Products (concentrate.1. No.2.CODEX STAN 192-1995 Page 64 of 271 Standard No 017-1981 038-1981 042-1981 060-1981 061-1985 062-1987 066-1981 078-1981 099-1981 115-1981 159-1987 242-2003 254-2007 260-2007 013-1981 038-1981 145-1985 241-2003 257R-2007 258R-2007 296-2009 297-2009 057-1981 160-1987 038-1981 057-1981 259R-2007 295R-2009 308R-2011 038-1981 151-1985 223-2001 240-2003 260-2007 294R-2009 105-1981 141-1983 086-1981 309R-2011 Codex Standard Title Canned Applesauce Edible Fungi and Fungi Products (salted.2.2.4 04.4 04.5 04.2.2.1.6 04.2.4 04.4 04.1 05.2.2.2.2.2.2.2.4 04.2.1.2.2.

2.4 09.1 06.1 09.1 06. No.2 08.1.2 08.3 06.1 06.2.2. Uneviscerated and Eviscerated Quick Frozen Shrimps or Prawns Quick Frozen Lobsters Quick Frozen Blocks of Fish Fillets.4 09.3.1 06.1 06.1 09.1 06.1 06.1 06.2.1 06.2 08.8 08.1 09.2.4 09.1 09.2.2.2.1 06.4.4 06.1 06.2.2.1 09.2 09. chilled shucked) Raw and Live Bivalve Molluscs (raw.2.3.2.1 06.4 09.3.2.2 08.4 09.1 09.1 06.CODEX STAN 192-1995 Page 65 of 271 Standard No 087-1981 153-1985 169-1989 172-1989 198-1995 199-1995 201-1995 202-1995 152-1985 154-1985 155-1985 170-1989 173-1989 176-1989 178-1991 301R-2011 249-2006 175-1989 096-1981 097-1981 088-1981 089-1981 098-1981 036-1981 092-1981 095-1981 165-1989 190-1995 191-1995 292-2008 292-2008 292-2008 003-1981 037-1981 070-1981 090-1981 094-1981 119-1981 166-1989 Codex Standard Title Chocolate and Chocolate Products Maize (Corn) Whole and Decorticated Pearl Millet Grains Sorghum Grains Rice Wheat and Durum Wheat Oats Couscous Wheat Flour Whole Maize (Corn) Meal Degermed Maize (Corn) Meal and Maize (Corn) Grits Pearl Millet Flour Sorghum Flour Edible Cassava Flour Durum Wheat Semolina and Durum Wheat Flour Edible Sago Flour (Regional Standard) Instant Noodles Soy Protein Products Cooked Cured Ham Cooked Cured Pork Shoulder Canned Corned Beef Luncheon Meat Cooked Cured Chopped Meat Quick-Frozen Finfish. frozen) Canned Salmon Canned Shrimps or Prawns Canned Tuna and Bonito Canned Crab Meat Canned Sardines and Sardine-Type Products Canned Finfish Quick Frozen Fish Sticks (Fish Fingers).1 06.1 09.4 09. Minced Fish Flesh and Mixtures of Fillets and Minced Fish Flesh Quick Frozen Fish Fillets Quick Frozen Raw Squid Raw and Live Bivalve Molluscs (live) Raw and Live Bivalve Molluscs (raw. 05.2 09.1 06.1.2 .2 09.2.1.2.8.2.2.2. Fish Portions and Fish Fillets – Breaded and in Batter Food Cat.

1.1 11.2.CODEX STAN 192-1995 Page 66 of 271 Standard No 291-2010 167-1989 189-1993 222-2001 236-2003 244-2004 212-1999 212-1999 212-1999 012-1987 212-1999 212-1999 163-1987 174-1989 150-1985 053-1981 117-1981 306R-2011 053-1981 298R-2009 302-2011 072-1981 073-1981 074-1981 118-1981 156-1987 072-1981 181-1991 203-1995 108-1981 227-2001 247-2005 247-2005 247-2005 247-2005 Codex Standard Title Sturgeon caviar Salted Fish and Dried Salted Fish of the Gadidae Family of Fishes Dried Shark Fins Crackers from Marine and Freshwater Fish.1.1. including salt substitutes (salt substitutes) Bouillon and Consommés Chilli Sauce (Regional Standard) Special Dietary Foods with Low-Sodium Content.10 12.1 14. Crustaceans and Molluscan Shellfish Boiled Dried Salted Anchovies Salted Atlantic Herring and Salted Sprat Sugars (white sugar. dextrose anhydrous.1.1 14.1.2.1.4 11.1 12.1.2 13. brown sugar.2 13.10 12.5 09.1. No.2.4 14.1.5 12. soft white sugar.4 13.2 13.3 13.3 14.1 14.5 09.1 13.5 11. Including Wheat Gluten Vegetable Protein Products Food Grade Salt Special Dietary Foods with Low-Sodium Content.2 11.1.5 11.3 09.1.2.2 14.3 11.1.2 13.3 13.1.9.1.6.5 12. dextrose monohydrate.3 .3.1.2 12.2. 09.1. fructose) Sugars (powdered sugar and powdered dextrose) Sugars (glucose syrup.3.0 12. raw cane sugar) Honey Sugars (lactose) Sugars (plantation or white mill sugar) Wheat Protein Products.1 12. dried glucose.1.6.4 13.1.2.2.3.5 09. including salt substitutes (special dietary foods with low sodium content) Fermented Soybean Paste (Regional Standard) Fish Sauce Infant Formula and Formula for Special Dietary Purposes Intended for Infants (infant formula) Canned Baby Foods Processed Cereal-Based Foods for Infants and Children Foods for Special Dietary Use for Persons Intolerant to Gluten Follow-Up Formula Infant formula and Formula for Special Dietary Purposes Intended for Infants (formula for special dietary purposes intended for infants) Formula Foods for Use in Weight Control Diets Formula Foods for Use in Very Low Energy Diets for Weight Reduction Natural Mineral Waters Bottled/Packaged Drinking Waters (other than natural mineral water) Fruit Juices and Nectars (fruit juices) Fruit Juices and Nectars (fruit nectars) Fruit Juices and Nectars (concentrates for fruit juice) Fruit Juices and Nectars (concentrates for fruit nectars) Food Cat.5 09.

including mixed and/or flavoured products based on fat emulsions 350 mg/kg 1000 mg/kg 161 & 188 161 & 188 2007 2008 02.7 Edible ices.7 04.0 Fat-based desserts excluding dairy-based dessert products of food category 01.1. flavoured and/or fermented (e.5.g.g..3 Dairy-based desserts (e.1. chutney) excluding products of food category 04.1. including fruit-flavoured water-based desserts Fermented fruit products 350 mg/kg 350 mg/kg 161 & 188 161 & 188 2007 2007 04.6 Canned or bottled (pasteurized) fruit Jams. cocoa. fruit or flavoured yoghurt) Fat emulsions mainly of type oil-in-water.4 04.2 04.1 04.2.2 FoodCategory Dairy-based drinks.2 01.2.7 02.5 Cream analogues Milk and cream powder analogues Cheese analogues 1000 mg/kg 1000 mg/kg 350 mg/kg 161 & 188 161 & 188 161 & 188 2008 2008 2008 01.2.4.g.2.2..2. jellies. pudding.1.3.2.4 03.2 2000 mg/kg 161 & 188 2008 01.3 Frozen fruit Dried fruit Fruit in vinegar.8 Candied fruit Fruit preparations. eggnog.6. chocolate milk.1. Sweetener FoodCatNo 01.1.2.1.. including pulp.CODEX STAN 192-1995 Table One 67 CODEX GENERAL STANDARD FOR FOOD ADDITIVES TABLE ONE Additives Permitted for Use Under Specified Conditions in Certain Food Categories or Individual Food Items ACESULFAME POTASSIUM INS 950 Acesulfame potassium Functional Class: Flavour enhancer.2.1.5 04.4 01.10 Fruit-based desserts.9 04. drinking yoghurt. including sherbet and sorbet 350 mg/kg 800 mg/kg 161 & 188 161 & 188 2007 2007 04.5 350 mg/kg 1000 mg/kg 1000 mg/kg 161 & 188 161 & 188 161 & 188 2007 2007 2007 04.2.2. fruit toppings and coconut milk 500 mg/kg 350 mg/kg 161 & 188 161 & 188 2007 2007 04.1. marmelades Fruit-based spreads (e.1.1. oil.2.1. or brine 500 mg/kg 500 mg/kg 200 mg/kg 161 & 188 161 & 188 161 & 188 2008 2008 2007 04.1. wheybased drinks) Beverage whiteners MaxLevel 350 mg/kg Notes 161 & 188 Year Adopted 2007 01.11 Fruit fillings for pastries 350 mg/kg 161 & 188 2007 . purees.

..2 Fine bakery wares (sweet.. 161 & 188 161 & 188 161 & 188 2007 2007 2007 05. 06. and aloe vera) and seaweed products. including those containing highintensity sweeteners GMP 188 2007 .1.3 Cocoa mixes (powders) and cocoa mass/cake 350 mg/kg 161 & 188 2007 04.2. salty. chocolate substitute products Hard candy 500 mg/kg 500 mg/kg 161 & 188 156.9.g. including mollusks.1.2. roots and tubers. and aloe vera).7. pulses and legumes.4 Semi-preserved fish and fish products.3 FoodCategory Cooked fruit Vegetables (including mushrooms and fungi.. excluding fermented soybean products of food categories 06.2. vegetable desserts and sauces.8. roots and tubers. seaweed. crustaceans.2.6 Table-top sweeteners. and seaweeds in vinegar. pulses and legumes.1.2.4 350 mg/kg 161 & 188 2008 04. toppings (nonfruit) and sweet sauces Breakfast cereals.2 05. brine..5 05.g. roots and tubers.2. rice pudding.3 Chewing gum Decorations (e. including canned or fermented fish and fish products. and echinoderms 1000 mg/kg 200 mg/kg 165 & 188 144 & 188 2007 2008 09.g.3 05.2 05. 12. 161 & 188 161 & 188 2007 2007 05. roots and tubers.6 Vegetable (including mushrooms and fungi. and nut and seed pulps and preparations (e.4 Egg-based desserts (e. tapioca pudding) Bread and ordinary bakery wares 350 mg/kg 1000 mg/kg 161 & 188 161 & 188 2007 2008 07.CODEX STAN 192-1995 Table One ACESULFAME POTASSIUM 68 FoodCatNo 04. sugar toppings) 350 mg/kg 1000 mg/kg 161 & 188 159 & 188 2007 2007 11. pulses and legumes.3 Soft candy Nougats and marzipans 1000 mg/kg 1000 mg/kg 157.4 06.2. seaweed.6.g. crustaceans.2. 12.2. and seaweeds Vegetable (including mushrooms and fungi. and echinoderms 200 mg/kg 200 mg/kg 144 & 188 144 & 188 2007 2007 10. pulses and legumes. or soybean sauce Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi.1 350 mg/kg 97 & 188 2007 05. and nut and seed purees and spreads (e.1.3 05. and aloe vera). 161 & 188 2007 2007 05. including rolled oats 5000 mg/kg 500 mg/kg 1200 mg/kg 161 & 188 161 & 188 161 & 188 2007 2007 2007 06.5 07. including mollusks. custard) Other sugars and syrups (e.4 Cocoa mixes (syrups) Cocoa-based spreads. crustaceans..1.2.9.2. oil. pulses and legumes. candied vegetables) other than food category 04.2.2 09. and aloe vera).5 Fermented vegetable (including mushrooms and fungi.3 09.g. including fillings Cocoa and chocolate products 350 mg/kg 1000 mg/kg 500 mg/kg 97. peanut butter) MaxLevel 500 mg/kg 200 mg/kg Notes 161 & 188 144 & 188 Year Adopted 2008 2007 04. xylose.7 1000 mg/kg 188 2008 05.4 11.1 Cereal and starch based desserts (e.1.9.2. and echinoderms Fully preserved.8.1 and 12.g. maple syrup. for fine bakery wares).2.2.2.2.12 04. including mollusks.5 1000 mg/kg 188 2008 04.2.1 Imitation chocolate.1. roots and tubers. and aloe vera). savoury) and mixes Processed fish and fish products.

GLACIAL INS 260 Acetic acid.3 14.g. spices.2 12. supplementary foods for dietary use) excluding products of food categories 13. chocolate milk.1.5 and 05.1 ..4 FoodCategory Herbs.3 Dietetic foods intended for special medical purposes (excluding products of food category 13.1.1 Food supplements Fruit nectar 2000 mg/kg 350 mg/kg 188 188 2007 2005 14.4 and 13.5 Water-based flavoured drinks.1..7 Salads (e.2. drinking yoghurt. wheybased drinks) Dairy-based desserts (e.13.2 14. beer. potato salad) and sandwich spreads excluding cocoa. excluding cocoa 600 mg/kg 600 mg/kg 161 & 188 160.g. eggnog.4 Vegetable nectar Concentrates for fruit nectar Concentrates for vegetable nectar 350 mg/kg 350 mg/kg 350 mg/kg 161 & 188 127 & 188 127. flavoured and/or fermented (e.1.1) 350 mg/kg 161 & 188 2007 13.3. coffee substitutes. tea. fruit or flavoured yoghurt) 100 mg/kg 161 2007 01.4 13.3. 161 & 188 2008 2005 2007 14.1.6 450 mg/kg 450 mg/kg 188 188 2007 2007 13.2... wine and spirituous cooler-type beverages.5 Dietetic formulae for slimming purposes and weight reduction Dietetic foods (e.1.3.2." "energy.3.1.g. cocoa.2 Dairy-based drinks.6 Soups and broths Sauces and like products 110 mg/kg 1000 mg/kg 161 & 188 188 2007 2007 12. herbal infusions. glacial Functional Class: Acidity regulator. and other hot cereal and grain beverages.3 12. pudding.6 FoodCategory Whey protein cheese MaxLevel GMP Notes Year Adopted 2006 ALITAME INS 956 Alitame Functional Class: Sweetener FoodCatNo FoodCategory MaxLevel Notes Year Adopted 01.g. including "sport.7 15.3 500 mg/kg 188 2007 13. Preservative FoodCatNo 01.. macaroni salad.7 100 mg/kg 161 2007 .and nut-based spreads of food categories 04. low alcoholic refreshers) Ready-to-eat savouries 350 mg/kg 350 mg/kg 188 188 2007 2007 ACETIC ACID. seasonings and condiments (e.5 12.6 14. seasoning for instant noodles) Vinegars Mustards MaxLevel 2000 mg/kg 2000 mg/kg 350 mg/kg Notes 161 & 188 161 & 188 188 Year Adopted 2008 2008 2007 12.g.." or "electrolyte" drinks and particulated drinks Coffee.0 Aromatized alcoholic beverages (e.4 14.161 & 188 2007 2007 14.g.CODEX STAN 192-1995 Table One ACESULFAME POTASSIUM 69 FoodCatNo 12.6.1.

pudding. drinking yoghurt. including pulp.6.g. including fillings Cocoa and chocolate products Imitation chocolate. purees..0 Fat-based desserts excluding dairy-based dessert products of food category 01. including fruit-flavoured water-based desserts Fruit fillings for pastries 300 mg/kg 300 mg/kg 161 161 2009 2009 .2. including sherbet and sorbet Jams. including sherbet and sorbet 300 mg/kg 150 mg/kg 161 2009 2009 04.1.6.4 Dietetic foods (e.5 01. toppings (nonfruit) and sweet sauces Other sugars and syrups (e.2.3 and 05. supplementary foods for dietary use) excluding products of food categories 13.CODEX STAN 192-1995 Table One ALITAME 70 FoodCatNo 03.7 Edible ices.5 Cocoa-based spreads.2.2.6 Water-based flavoured drinks.3 Confectionery including hard and soft candy. fruit or flavoured yoghurt) 100 mg/kg 300 mg/kg 3 161 2009 2009 02.5 04.6 12..g.1.9 04.4 and 13.g. other than food categories 05.1.g. fruit toppings and coconut milk 100 mg/kg 300 mg/kg 300 mg/kg 161 161 161 & 182 2009 2009 2009 04.1." "energy.4 03.5 05. maple syrup.1.1.3 05.4 11.5 Table-top sweeteners. chocolate milk.7 Cheese analogues Dairy-based desserts (e. nougats.1.1.2 FoodCategory Edible ices.1 .2 01. etc.2.0 04. marmelades Candied fruit Fruit preparations.1..2 FoodCategory Dairy-based drinks. sugar toppings) 300 mg/kg 200 mg/kg 161 159 2007 2007 11.2. cocoa. flavoured and/or fermented (e.4 Chewing gum 300 mg/kg 300 mg/kg 161 161 2007 2007 05. jellies.4 Decorations (e. for fine bakery wares). including those containing highintensity sweeteners Soups and broths GMP 40 mg/kg 161 2007 2007 13.8 Jams.2.4 05.5 14.2 05. chocolate substitute products 300 mg/kg 300 mg/kg 300 mg/kg 161 161 161 2007 2007 2007 05. 05.7 04..1.6.13." or "electrolyte" drinks and particulated drinks 300 mg/kg 40 mg/kg 161 2007 2007 ALLURA RED AC INS 129 Allura red AC Functional Class: Colour FoodCatNo 01. jellies..1. wheybased drinks) Rind of ripened cheese Processed cheese MaxLevel 300 mg/kg Notes 52 & 161 Year Adopted 2009 01. eggnog. marmelades Cocoa mixes (syrups) MaxLevel 100 mg/kg 100 mg/kg 300 mg/kg Notes 161 161 161 Year Adopted 2007 2007 2007 05.1. including "sport.4 100 mg/kg 100 mg/kg 161 2009 2009 01.11 Fruit-based desserts. xylose.1.g.

g. and aloe vera). including mollusks. pulses and legumes. brine.3. bagels.. and game products Edible casings (e. roots and tubers.3 Fresh eggs 300 mg/kg 2009 10. pulses and legumes. sausage casings) 25 mg/kg 300 mg/kg 161 16 2009 2009 09. and echinoderms 300 mg/kg 300 mg/kg 250 mg/kg 95 95 2009 2009 2009 09.2.2. seaweed. fish paste). candied vegetables) other than food category 04.4.1.3 07. toppings (nonfruit) and sweet sauces 300 mg/kg 300 mg/kg 2009 2009 06.g.1. custard) Other sugars and syrups (e. crustaceans.2 Imitation chocolate. crustaceans.2.g.4 200 mg/kg 161 2009 04. crustaceans. and seaweeds in vinegar.. or soybean sauce Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi.2 Frozen fish.. excluding products of food categories 09. sugar toppings) 300 mg/kg 300 mg/kg 161 161 2009 2009 12. chocolate substitute products Confectionery including hard and soft candy.2 Other ordinary bakery products (e. including rolled oats Cereal and starch based desserts (e. including mollusks. including mollusks.3 and 05.4 11. and fish products. etc.4 Egg-based desserts (e. 05.6 Vegetable (including mushrooms and fungi.4 300 mg/kg 300 mg/kg 161 183 2009 2009 05.5 05. oil.5 09. salty. caviar. maple syrup.5 07.3. nougats.2 12.1 100 mg/kg 4 2009 10.2.CODEX STAN 192-1995 Table One ALLURA RED AC 71 FoodCatNo 04.3.4 Heat-treated processed comminuted meat.09.4 Chewing gum Decorations (e. xylose.1 09.1.5 Seasonings and condiments Mustards Soups and broths 300 mg/kg 300 mg/kg 300 mg/kg 161 2009 2009 2009 . and echinoderms Salmon substitutes.3.2.2.3 FoodCategory Vegetables (including mushrooms and fungi.2. tapioca pudding) Crackers..g. and nut and seed pulps and preparations (e.2 08. roots and tubers.4 300 mg/kg 300 mg/kg 2009 2009 05.2. excluding sweet crackers 300 mg/kg 300 mg/kg 300 mg/kg 161 2009 2009 2009 07. and/or salted fish and fish products.1. roots and tubers..g. savoury) and mixes 300 mg/kg 300 mg/kg 161 161 2009 2009 08.1.4 12.2.1 09.2. poultry. rice pudding. and aloe vera).4 Semi-preserved fish and fish products. other than food categories 05.g.5 Cocoa-based spreads.g.3 Smoked. English muffins) Fine bakery wares (sweet.2.g.2 Breakfast cereals.1 .2. dried. and echinoderms Cooked fish and fish products Cooked mollusks.1. fish fillets. vegetable desserts and sauces. fermented.3 05. and seaweeds MaxLevel 300 mg/kg Notes 161 Year Adopted 2009 04.4. for fine bakery wares). pulses and legumes. crustaceans. and echinoderms (e. pita. including fillings Cocoa and chocolate products 200 mg/kg 92 & 161 2009 05.3.3 06.2.... and aloe vera). and other fish roe products 300 mg/kg 300 mg/kg 22 2009 2009 09.3 05.

13.2.2. including coated nuts and nut mixtures (with e. crustaceans.1 .2. and echinoderms 200 mg/kg 6 2001 09.6 Dietetic foods (e.2. supplementary foods for dietary use) excluding products of food categories 13. and aloe vera). candied vegetables) other than food category 04. or soybean sauce 200 mg/kg 35 mg/kg 6 6 2001 2003 04.5 Cooked and/or fried fish and fish products.g. brine.. low alcoholic refreshers) Snacks .4 14.7 04.4 FoodCategory Sauces and like products Dietetic foods intended for special medical purposes (excluding products of food category 13.2.. dried fruit) 100 mg/kg 2009 ALUMINIUM AMMONIUM SULFATE INS 523 Aluminium ammonium sulfate Functional Class: Firming agent.2 FoodCategory Dried whey and whey products.7 15.4 14...2 10.CODEX STAN 192-1995 Table One ALLURA RED AC 72 FoodCatNo 12. pulses and legumes.6 Wines (other than grape) Distilled spirituous beverages containing more than 15% alcohol 200 mg/kg 300 mg/kg 2009 2009 14.4 Egg products Egg-based desserts (e.g. and aloe vera).2. seaweed. Stabilizer FoodCatNo FoodCategory MaxLevel Notes Year Adopted 04. pulses and legumes) 200 mg/kg 200 mg/kg 161 2009 2009 15.6 Food supplements 300 mg/kg 300 mg/kg 2009 2009 14.1. roots and tubers." or "electrolyte" drinks and particulated drinks Cider and perry 300 mg/kg 200 mg/kg 127 & 161 2009 2009 14. vegetable desserts and sauces.3 13.4 and 13.2. cereal.potato.. including "sport.2 Processed nuts.2. custard) 30 mg/kg 380 mg/kg 6 6 2001 2003 ALUMINIUM SILICATE INS 559 Aluminium silicate Functional Class: Anticaking agent FoodCatNo 01.6 13.2.1 Aromatized alcoholic beverages (e. roots and tubers. excluding whey cheeses MaxLevel 10000 mg/kg Notes Year Adopted 2006 .1. including mollusks.g.2 Water-based flavoured drinks. and nut and seed pulps and preparations (e. beer.4 200 mg/kg 6 2001 10.g.6 Vegetable (including mushrooms and fungi.g. oil.2. wine and spirituous cooler-type beverages." "energy.8.2.2. flour or starch based (from roots and tubers. and seaweeds in vinegar.1) Dietetic formulae for slimming purposes and weight reduction MaxLevel 300 mg/kg 50 mg/kg 50 mg/kg Notes Year Adopted 2009 2009 2009 13.5 13.3 Candied fruit Vegetables (including mushrooms and fungi. pulses and legumes.

1 05.1 Beverage whiteners Milk powder and cream powder (plain) 80 mg/kg 500 mg/kg 10 10 2001 2001 01.5.3.1. FoodCategory Functional Class: Flour treatment agent FoodCatNo MaxLevel Notes Year Adopted 06. Flour treatment agent FoodCatNo 14.2. ALPHAINS 1100 alpha-Amylase from Aspergillus oryzae var..4 05.1.3 Fruit nectar Concentrates for fruit nectar GMP GMP 127 2005 2005 ASCORBYL ESTERS INS 304 Ascorbyl palmitate Functional Class: Antioxidant INS 305 Ascorbyl stearate Functional Class: Antioxidant FoodCatNo FoodCategory MaxLevel Notes Year Adopted 01.1.3 FoodCategory Fruit juice Concentrates for fruit juice MaxLevel GMP GMP Notes Year Adopted 2005 127 2005 14. BIXIN-BASED INS 160b(i) Annatto extracts.3.1. bixin-based Functional Class: Colour FoodCatNo FoodCategory MaxLevel Notes Year Adopted 02.1.1 14.CODEX STAN 192-1995 Table One AMMONIUM SALTS OF PHOSPHATIDIC ACID 73 AMMONIUM SALTS OF PHOSPHATIDIC ACID INS 442 Ammonium salts of phosphatidic Functional Class: Emulsifier acid FoodCategory MaxLevel Notes Year Adopted FoodCatNo 05.2 Flours and starches (including soybean powder) GMP 1999 ANNATTO EXTRACTS.5 Cocoa mixes (powders) and cocoa mass/cake Cocoa and chocolate products Imitation chocolate. Antioxidant.2 01.1 Butter 20 mg/kg 8 2008 ASCORBIC ACID. LINS 300 Ascorbic acid.2 Milk and cream powder analogues 80 mg/kg 10 2001 .1.1 14.2. LFunctional Class: Acidity regulator.2.3.5. chocolate substitute products 10000 mg/kg 10000 mg/kg 10000 mg/kg 97 2009 2009 2009 AMYLASE FROM ASPERGILLUS ORYZAE VAR.1.

dairy fat spreads and blended spreads Fat emulsions mainly of type oil-in-water.2 Fruit-based desserts.g.6.3 200 mg/kg 200 mg/kg 10 10 2001 2001 .2. fish sauce) Salads (e. and other animal fats 500 mg/kg 500 mg/kg 10 10 2006 2006 02.2.2.5 Pre-cooked pastas and noodles and like products Cereal and starch based desserts (e. fish oil.1. pudding. salad dressing) 500 mg/kg 200 mg/kg 500 mg/kg 10 10 10 & 15 2003 2001 2001 12. seasoning for instant noodles) 200 mg/kg 500 mg/kg 10 10 2003 2001 12. and fish products.1. custard) 1000 mg/kg 500 mg/kg 10 2 & 10 2001 2001 11. sugar toppings) Herbs. tallow. 15 & 114 10 2001 2001 06. spices.1 Bakery wares Edible casings (e. tapioca pudding) 20 mg/kg 500 mg/kg 10 2 & 10 2003 2001 07. including rolled oats 500 mg/kg 200 mg/kg 10..2 02.9 04. fish fillets..7 Clear sauces (e.g.3 Non-emulsified sauces (e.4 Fat spreads.1 Mustards Soups and broths Emulsified sauces (e.2 12..g.CODEX STAN 192-1995 Table One ASCORBYL ESTERS 74 FoodCatNo 01. including sherbet and sorbet Dried fruit 200 mg/kg 80 mg/kg 10 & 15 10 2001 2001 04.6.g.. rice pudding.4 09.1. sausage casings) Frozen fish.0 06.4. potato salad) and sandwich spreads excluding cocoa.g.4 Frozen battered fish..2.2 10.1 FoodCategory Ripened cheese.g. seaweeds.3 Vegetable oils and fats Lard.2.1. and aloe vera).0 08.g.and nut-based spreads of food categories 04. and fish products.4 12. ketchup.5 and 05. and nuts and seeds 500 mg/kg 80 mg/kg 2 & 10 10 2001 2001 05..3 06.7 500 mg/kg 500 mg/kg 80 mg/kg 10 10 10 2006 2001 2001 03.2 02..2 Edible ices.3 02.2. including fruit-flavoured water-based desserts Dried vegetables (including mushrooms and fungi.g. ghee MaxLevel 500 mg/kg 500 mg/kg 500 mg/kg Notes 10 & 112 2 & 10 10 & 171 Year Adopted 2001 2001 2006 02.1.1. mayonnaise.6. macaroni salad.2. brown gravy) Mixes for sauces and gravies 500 mg/kg 200 mg/kg 10 10 2005 2001 12.. xylose.4 12. including mixed and/or flavoured products based on fat emulsions Fat-based desserts excluding dairy-based dessert products of food category 01.1 01.5 12. pulses and legumes. cream sauce. fruit or flavoured yoghurt) Butter oil. anhydrous milkfat.6.6.7 02.2. and echinoderms Egg-based desserts (e..g. cheese sauce. seasonings and condiments (e.g.2. including mollusks. crustaceans. and echinoderms 1000 mg/kg 5000 mg/kg 1000 mg/kg 10 & 15 10 10 2003 2001 2001 09. includes rind Dairy-based desserts (e.4 12.3 Confectionery Breakfast cereals.0 04.2.. including mollusks. fish fillets. maple syrup.2 Other sugars and syrups (e. roots and tubers. crustaceans.

1.1. wheybased drinks) Beverage whiteners 600 mg/kg 161 & 191 2007 01. eggnog.13..6. oil. cocoa.3 02." or "electrolyte" drinks and particulated drinks 500 mg/kg 500 mg/kg 1000 mg/kg 10 10 10 & 15 2009 2003 2001 15.2 Snacks .4 and 13.g.g." "energy.2. flour or starch based (from roots and tubers.CODEX STAN 192-1995 Table One ASCORBYL ESTERS 75 FoodCatNo 13.4 Dried fruit Fruit in vinegar.1. jellies.5.4 Fat emulsions mainly of type oil-in-water.1.5 01.3 FoodCategory Infant formulae Follow-up formulae Formulae for special medical purposes for infants MaxLevel 10 mg/kg 50 mg/kg 10 mg/kg Notes 15.2.2. flavoured and/or fermented (e.2. or brine Canned or bottled (pasteurized) fruit 2000 mg/kg 300 mg/kg 1000 mg/kg 161 & 191 144 & 191 161 & 191 2008 2007 2007 04.2 6000 mg/kg 161 & 191 2008 01.1.7 Unripened cheese Cheese analogues Dairy-based desserts (e.1 13..2 04.0 04.2 Dairy-based drinks.1.5 04.3. fruit or flavoured yoghurt) 1000 mg/kg 1000 mg/kg 1000 mg/kg 161 & 191 161 & 191 161 & 191 2008 2008 2007 02.4 Dietetic foods (e. cereal.1 01.1. chocolate milk.g..2 Cream analogues Milk and cream powder analogues 1000 mg/kg 2000 mg/kg 161 & 191 161 & 191 2008 2007 01. including mixed and/or flavoured products based on fat emulsions Fat-based desserts excluding dairy-based dessert products of food category 01.potato. including coated nuts and nut mixtures (with e.7 1000 mg/kg 1000 mg/kg 161 & 191 161 & 191 2008 2007 03. including "sport.2.5 1000 mg/kg 1000 mg/kg 161 & 191 161 & 191 2007 2007 04.1. supplementary foods for dietary use) excluding products of food categories 13. marmelades Fruit-based spreads (e.7 Candied fruit 2000 mg/kg 161 & 191 2007 .1.1.2 13.4 Complementary foods for infants and young children Dietetic formulae for slimming purposes and weight reduction 100 mg/kg 500 mg/kg 10 & 15 10 2010 2005 13.6 14. dried fruit) 200 mg/kg 200 mg/kg 10 10 2001 2001 ASPARTAME INS 951 Aspartame Functional Class: Flavour enhancer.1. pulses and legumes) Processed nuts. including sherbet and sorbet Frozen fruit 1000 mg/kg 2000 mg/kg 161 & 191 161 & 191 2007 2008 04. pudding..2.6 Food supplements Water-based flavoured drinks.4 01. Sweetener FoodCatNo FoodCategory MaxLevel Notes Year Adopted 01.g.1 Edible ices.3 04..6. drinking yoghurt.5 13.1 15.6 Jams. chutney) excluding products of food category 04.1. 72 & 187 15 & 72 10.2 13.4.1 .2.1.g. 15 & 72 Year Adopted 2009 2009 2006 13.2.

.5 05.1 Frozen vegetables (including mushrooms and fungi.2.9 FoodCategory Fruit preparations.2.2.1. including rolled oats Cereal and starch based desserts (e.g.2.8. for fine bakery wares).2. pulses and legumes.1. rice pudding.2.8 1000 mg/kg 161 & 191 2008 05.8. roots and tubers.2. pulses and legumes.4 06.1 05..1.11 04. purees.2. roots and tubers.1.9.1.6. pulses and legumes.5 Decorations (e.3 05.2.9. roots and tubers.10 04.2.2.1. and nut and seed pulps and preparations (e.3 Nougats and marzipans Chewing gum 3000 mg/kg 10000 mg/kg 161 & 191 161 & 191 2008 2007 05. seaweed.4 Cocoa-based spreads.2. 06.2.8 04.3 05. peanut butter) Vegetable (including mushrooms and fungi.5 1000 mg/kg 161 & 191 2008 04. 12. pulses and legumes.1 05. toppings (nonfruit) and sweet sauces Breakfast cereals.2 Imitation chocolate. tapioca pudding) 1000 mg/kg 1000 mg/kg 1000 mg/kg 161 & 191 161 & 191 161 & 191 2007 2007 2007 .2. roots and tubers. and seaweeds in vinegar.4 Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi.2. fruit toppings and coconut milk Fruit-based desserts.2 1000 mg/kg 161 & 191 2008 04. and aloe vera).7. and seaweeds Cocoa mixes (powders) and cocoa mass/cake Cocoa mixes (syrups) 1000 mg/kg 161 & 191 2008 04..1. including fruit-flavoured water-based desserts MaxLevel 1000 mg/kg 1000 mg/kg Notes 161 & 191 161 & 191 Year Adopted 2007 2007 04.5 Fermented vegetable (including mushrooms and fungi. roots and tubers. oil. candied vegetables) other than food category 04. 12.3 300 mg/kg 144 & 191 2007 04.2. pulses and legumes. including pulp.2.7 2500 mg/kg 161 & 191 2008 04. brine. and nuts and seeds Dried vegetables (including mushrooms and fungi. pulses and legumes. and aloe vera). excluding fermented soybean products of food categories 06.12 Fermented fruit products Fruit fillings for pastries Cooked fruit 1000 mg/kg 1000 mg/kg 1000 mg/kg 161 & 191 161 & 191 161 & 191 2007 2007 2007 04. seaweed. roots and tubers.1.2.2.1 and 12.2. pulses and legumes.3 06.CODEX STAN 192-1995 Table One ASPARTAME 76 FoodCatNo 04.2 3000 mg/kg 1000 mg/kg 97 & 191 161 & 191 2007 2007 05. and aloe vera) and seaweed products.g.2.1.1.g. and seaweeds Vegetable (including mushrooms and fungi.g.3 Cooked or fried vegetables (including mushrooms and fungi.9. and aloe vera).6 1000 mg/kg 161 & 191 2008 04. seaweeds. and nut and seed purees and spreads (e. and aloe vera).1.2.2. seaweeds. and aloe vera). and aloe vera).2.2.2. and aloe vera).2.2. roots and tubers. including fillings Cocoa and chocolate products 3000 mg/kg 3000 mg/kg 161 & 191 161 & 191 2008 2008 05. and nuts and seeds Vegetables (including mushrooms and fungi. pulses and legumes.. chocolate substitute products Hard candy Soft candy 3000 mg/kg 3000 mg/kg 3000 mg/kg 161 & 191 161 & 148 161 & 148 2008 2008 2008 05. vegetable desserts and sauces. or soybean sauce 1000 mg/kg 161 & 191 2008 04. roots and tubers.

supplementary foods for dietary use) excluding products of food categories 13.4 Dietetic foods intended for special medical purposes (excluding products of food category 13.5 Vinegars Mustards Soups and broths 3000 mg/kg 350 mg/kg 1200 mg/kg 161 & 191 191 161 & 188 2008 2007 2009 12. macaroni salad.1 .CODEX STAN 192-1995 Table One ASPARTAME 77 FoodCatNo 07..3 09." or "electrolyte" drinks and particulated drinks 600 mg/kg 600 mg/kg 127 & 161 161 & 191 2007 2007 14.3. crustaceans. crustaceans. herbal infusions. savoury) and mixes Processed fish and fish products.4 Semi-preserved fish and fish products.2.1 14.1 07." "energy.g.3 13.4 Concentrates for vegetable nectar Water-based flavoured drinks.6 12. including "sport..1. including mollusks. excluding cocoa Aromatized alcoholic beverages (e.g..4 11.5 13..g.7 Coffee.2 FoodCategory Bread and ordinary bakery wares Fine bakery wares (sweet.2 14.3 Fruit nectar Vegetable nectar Concentrates for fruit nectar 600 mg/kg 600 mg/kg 600 mg/kg 191 161 & 191 127 & 191 2005 2007 2005 14.4 and 13.1.g.4 12. coffee substitutes.1. sugar toppings) 1000 mg/kg 3000 mg/kg 161 & 191 159 & 191 2007 2007 11. including canned or fermented fish and fish products. and other hot cereal and grain beverages. custard) Other sugars and syrups (e.3 350 mg/kg 350 mg/kg 191 161 & 166 2007 2007 13.2.3.2 Table-top sweeteners. potato salad) and sandwich spreads excluding cocoa.1. wine and spirituous cooler-type beverages. including those containing highintensity sweeteners Seasonings and condiments GMP 2000 mg/kg 191 161 & 191 2007 2008 12.7 Sauces and like products Salads (e.5 and 05.3. tea.1.2.1. and echinoderms MaxLevel 4000 mg/kg 1700 mg/kg 300 mg/kg Notes 161 & 191 165 & 191 144 & 191 Year Adopted 2008 2007 2007 09. including mollusks. low alcoholic refreshers) 600 mg/kg 600 mg/kg 160 & 161 191 2007 2007 15.2 09.4 14.3 12.1) Dietetic formulae for slimming purposes and weight reduction 1000 mg/kg 800 mg/kg 191 191 2007 2007 13.5 14. and echinoderms 300 mg/kg 300 mg/kg 144 & 191 144 & 191 2007 2007 10. including mollusks.3. beer..13.2.1.6 Food supplements 1000 mg/kg 5500 mg/kg 191 191 2007 2007 14. maple syrup.0 Ready-to-eat savouries 500 mg/kg 191 2008 ASPARTAME-ACESULFAME SALT INS 962 Aspartame-acesulfame salt Functional Class: Sweetener FoodCatNo FoodCategory MaxLevel Notes Year Adopted . xylose.6 12.6 Dietetic foods (e.4 Egg-based desserts (e. crustaceans. salty.g.and nut-based spreads of food categories 04. and echinoderms Fully preserved.

crustaceans.2.6 350 mg/kg 113 & 161 2009 05. fruit or flavoured yoghurt) MaxLevel 350 mg/kg Notes 113 & 161 Year Adopted 2009 01.2.2.4 13.2. wheybased drinks) Dairy-based desserts (e. including pulp. including mollusks.4 and 13. supplementary foods for dietary use) excluding products of food categories 13. vegetable desserts and sauces.g. seaweed. drinking yoghurt.2.1. eggnog.4 04.2.2.2. beer. and seaweeds in vinegar..5 07.8 04.1. and aloe vera).7 Aromatized alcoholic beverages (e. crustaceans.6 450 mg/kg 450 mg/kg 113 113 2009 2009 14.g. Glazing agent FoodCatNo 04..1.5 04..2 FoodCategory Dairy-based drinks. oil. low alcoholic refreshers) 350 mg/kg 113 2010 AZODICARBONAMIDE INS 927a Azodicarbonamide Functional Class: Flour treatment agent FoodCatNo FoodCategory MaxLevel Notes Year Adopted 06.3 Vegetables (including mushrooms and fungi. cocoa.3 09.CODEX STAN 192-1995 Table One ASPARTAME-ACESULFAME SALT 78 FoodCatNo 01.2.2 FoodCategory Surface-treated fresh fruit Surface-treated fresh vegetables (including mushrooms and fungi.2.1.7 350 mg/kg 113 & 161 2009 02. roots and tubers.9 Jams.13. wine and spirituous cooler-type beverages. flavoured and/or fermented (e. purees. chocolate substitute products Fine bakery wares (sweet. seaweeds.g. pulses and legumes. or soybean sauce Vegetable (including mushrooms and fungi. chocolate milk. and nut and seed pulps and preparations (e.2. candied vegetables) other than food category 04. savoury) and mixes 200 mg/kg 113 & 161 2009 04..1 . fruit toppings and coconut milk Fruit-based desserts. including fruit-flavoured water-based desserts 1000 mg/kg 350 mg/kg 350 mg/kg 119 & 161 113 & 161 113 & 161 2009 2009 2009 04.2.2 04.1. and aloe vera).g.1.1. and echinoderms 200 mg/kg 200 mg/kg 113 113 2009 2009 13. roots and tubers.2 500 mg/kg 1000 mg/kg 113 & 161 77 & 113 2009 2009 09. jellies. pudding.4 Semi-preserved fish and fish products.1 Flours 45 mg/kg 1999 BEESWAX INS 901 Beeswax Functional Class: Emulsifier. roots and tubers. brine. including mollusks.5 Dietetic formulae for slimming purposes and weight reduction Dietetic foods (e. including canned or fermented fish and fish products. and echinoderms Fully preserved.g.5 Imitation chocolate.1. salty. and aloe vera).1..4 Fat-based desserts excluding dairy-based dessert products of food category 01. pulses and legumes.2. pulses and legumes. and nuts and seeds MaxLevel GMP GMP Notes Year Adopted 2003 79 2003 .7 Canned or bottled (pasteurized) fruit 350 mg/kg 350 mg/kg 113 & 161 113 & 161 2009 2009 04. marmelades Fruit preparations.

.4 05. purees. jellies. chocolate substitute products Confectionery including hard and soft candy.2 Dairy-based desserts (e.1. etc. salty.2. 05.2.5 Candied fruit 1000 mg/kg 1000 mg/kg 13 13 2001 2001 04.2.3 and 05. fruit or flavoured yoghurt) Fat spreads.5 Dried fruit Fruit in vinegar.7 Fruit-based spreads (e. dairy fat spreads and blended spreads 300 mg/kg 1000 mg/kg 13 13 2001 2001 02.12 Fermented fruit products Fruit fillings for pastries Cooked fruit 1000 mg/kg 1000 mg/kg 1000 mg/kg 13 13 13 2001 2001 2001 .6 14." "energy.3 02.6 04.2.2 04.7 02. pudding.5 15. oil. savoury) and mixes Food supplements Water-based flavoured drinks. for fine bakery wares).10 04.7 1000 mg/kg 1000 mg/kg 13 13 2001 2001 04. including "sport. chutney) excluding products of food category 04.1.11 04. toppings (nonfruit) and sweet sauces GMP GMP 2003 2003 07. tea.2.5 05.4 Chewing gum Decorations (e.2. and other hot cereal and grain beverages.1.g.1. marmelades 800 mg/kg 1000 mg/kg 1000 mg/kg 13 13 13 2003 2001 2001 04.1.2.1.0 Coffee.1. coffee substitutes. other than food categories 05.2. nougats.1.1.2 FoodCategory Cocoa and chocolate products Imitation chocolate.1.2 13. including pulp. including fruit-flavoured water-based desserts 1000 mg/kg 1000 mg/kg 13 13 2001 2001 04. or brine Jams.2.1.1.2.1.3 05.g. excluding cocoa Ready-to-eat savouries GMP GMP 108 3 2001 2001 BENZOATES INS 210 INS 211 INS 212 Benzoic acid Sodium benzoate Potassium benzoate Functional Class: Preservative Functional Class: Preservative Functional Class: Preservative INS 213 Calcium benzoate Functional Class: Preservative FoodCatNo FoodCategory MaxLevel Notes Year Adopted 01. fruit toppings and coconut milk Fruit-based desserts. herbal infusions.4 MaxLevel GMP GMP GMP Notes 3 3 3 Year Adopted 2001 2001 2001 05.1.4 Fine bakery wares (sweet.8 04.1.." or "electrolyte" drinks and particulated drinks GMP GMP 200 mg/kg 3 3 131 2001 2001 2006 14.2.CODEX STAN 192-1995 Table One BEESWAX 79 FoodCatNo 05.g.9 Fruit preparations.3 04. including mixed and/or flavoured products based on fat emulsions Fat-based desserts excluding dairy-based dessert products of food category 01.2.1..4 Fat emulsions mainly of type oil-in-water.

and echinoderms 200 mg/kg 2000 mg/kg 13 & 121 13 & 120 2004 2003 10.3 06..2.2.2 09. tapioca pudding) 1000 mg/kg 1000 mg/kg 13 13 2004 2003 07.4.5 Vegetable (including mushrooms and fungi.2 1500 mg/kg 1500 mg/kg 1500 mg/kg 13 13 13 2003 2003 2003 05. crustaceans.6 3000 mg/kg 13 2001 04.9. and seaweeds Cocoa-based spreads. seaweed. including mollusks. pulses and legumes.1.g. brine. and echinoderms 1000 mg/kg 1000 mg/kg 13 3 & 13 2004 2005 08.3 05. etc.1. toppings (nonfruit) and sweet sauces 1500 mg/kg 1500 mg/kg 13 13 2005 2003 06..g.0 08.g. dried. roots and tubers.6.. maple syrup. pulses and legumes. 06. and/or salted fish and fish products.2. and seaweeds in vinegar.2.2.1 10. or soybean sauce MaxLevel 1000 mg/kg Notes 13 Year Adopted 2003 04.8. including those containing highintensity sweeteners Seasonings and condiments 2000 mg/kg 1000 mg/kg 13 13 2003 2003 12.2 Bakery wares Cured (including salted) and dried non-heat treated processed meat.7.3 Cooked or fried vegetables (including mushrooms and fungi. roots and tubers.4 1000 mg/kg 13 2001 04. and aloe vera). and aloe vera) and seaweed products. and echinoderms Semi-preserved fish and fish products.1 and 12. and aloe vera). and game products in whole pieces or cuts Cured (including salted) and dried non-heat treated processed comminuted meat.1. other than food categories 05. pulses and legumes.3 and 05.1. excluding fermented soybean products of food categories 06. for fine bakery wares).2.9. and nuts and seeds Vegetables (including mushrooms and fungi.4. roots and tubers.4 Chewing gum Decorations (e.7 1000 mg/kg 13 2001 04.5 Fermented vegetable (including mushrooms and fungi.4 Liquid egg products Egg-based desserts (e.2.6 12.2. including mollusks. xylose. pulses and legumes. rice pudding.g.. nougats. 12. poultry. and game products Cooked mollusks.2 FoodCategory Dried vegetables (including mushrooms and fungi. including fillings Imitation chocolate.2.3 Smoked.2 1000 mg/kg 2000 mg/kg 3 & 13 13 & 82 2005 2003 09.9. peanut butter) Vegetable (including mushrooms and fungi. seaweed.2. poultry.1.2.8.2. crustaceans. and aloe vera).2.2.3 2000 mg/kg 13 2001 04. roots and tubers. crustaceans.1.2.3 Vinegars 1000 mg/kg 13 2003 .2. chocolate substitute products Confectionery including hard and soft candy.4 11.g.5 09. fermented.8 1000 mg/kg 13 2001 05.3.2.2.CODEX STAN 192-1995 Table One BENZOATES 80 FoodCatNo 04. pulses and legumes.. 05. pulses and legumes.5 Pre-cooked pastas and noodles and like products Cereal and starch based desserts (e.5 05.2. and aloe vera).2 Table-top sweeteners.2. seaweeds.2. vegetable desserts and sauces. oil. roots and tubers.. roots and tubers. candied vegetables) other than food category 04. custard) Other sugars and syrups (e.g. and aloe vera).3 05. sugar toppings) 5000 mg/kg 1000 mg/kg 1000 mg/kg 13 13 13 2003 2003 2003 11. 12. and nut and seed purees and spreads (e. and nut and seed pulps and preparations (e.

.2.5 Dietetic formulae for slimming purposes and weight reduction Dietetic foods (e.4 12..3 14.1.potato.6 FoodCategory Mustards Soups and broths Sauces and like products MaxLevel 1000 mg/kg 500 mg/kg 1000 mg/kg Notes 13 13 13 Year Adopted 2003 2001 2003 12. low alcoholic refreshers) Snacks .8.2.4 Concentrates for fruit nectar Concentrates for vegetable nectar Water-based flavoured drinks. flour or starch based (from roots and tubers. 122 & 127 13. cereal.3.and nut-based spreads of food categories 04.3 1500 mg/kg 13 2003 13.2.1. excluding cocoa Cider and perry 1000 mg/kg 1000 mg/kg 13 13 & 124 2004 2004 14.3 14.2.0 Composite foods .13. herbal infusions. 122 & 127 13 13.4 14.5 12.g. beer. 91 & 122 2003 2004 14.1 01.4 and 13.3 Dietetic foods intended for special medical purposes (excluding products of food category 13." "energy.1 Aromatized alcoholic beverages (e.6 1500 mg/kg 2000 mg/kg 13 13 2003 2003 13. Preservative FoodCatNo FoodCategory MaxLevel Notes Year Adopted 01. potato salad) and sandwich spreads excluding cocoa. wine and spirituous cooler-type beverages. including "sport.4 14.2.8. supplementary foods for dietary use) excluding products of food categories 13.1.7 15.foods that could not be placed in categories 01 .1) 1500 mg/kg 13 2003 13.1.1 Concentrates for fruit juice Fruit nectar 1000 mg/kg 1000 mg/kg 13. excluding whey cheeses Dried whey and whey products. coffee substitutes." or "electrolyte" drinks and particulated drinks 1000 mg/kg 600 mg/kg 600 mg/kg 13.2 Coffee. tea. 123 & 301 2004 2004 2004 14.3.g.1.1.7 Salads (e.1.2. pulses and legumes) 1000 mg/kg 1000 mg/kg 13 13 2003 2004 16.5 and 05.1 Flours 75 mg/kg 2007 .2.. 91.1.2 Liquid whey and whey products.4 13.2.CODEX STAN 192-1995 Table One BENZOATES 81 FoodCatNo 12. and other hot cereal and grain beverages.5 14.1 Food supplements Fruit juice 2000 mg/kg 1000 mg/kg 13 13. 91 & 122 2004 2004 14.15 1000 mg/kg 13 2004 BENZOYL PEROXIDE INS 928 Benzoyl peroxide Functional Class: Flour treatment agent. excluding whey cheeses 100 mg/kg 100 mg/kg 74 147 2007 2005 06.5 Wines (other than grape) Mead 1000 mg/kg 1000 mg/kg 13 13 2003 2004 14.3.g. macaroni salad.1 .6 14. 91.2.

2.2.5 Candied fruit 100 mg/kg 100 mg/kg 161 161 2009 2009 04.1. flavoured and/or fermented (e. and seaweeds in vinegar.2. nougats.7 Edible ices.2.3 Cheese analogues Dairy-based desserts (e.7 100 mg/kg 92 & 161 2009 05.1 and 12. pulses and legumes. for fine bakery wares). other than food categories 05.g.1.g.1.7.2 100 mg/kg 2005 01. pulses and legumes. 12.2.2.3 Fruit fillings for pastries Vegetables (including mushrooms and fungi.2. including pulp.1.11 04.2.6.5 01..2 Dairy-based drinks. including sherbet and sorbet 150 mg/kg 150 mg/kg 2005 2005 04. including mixed and/or flavoured products based on fat emulsions 100 mg/kg 150 mg/kg 100 mg/kg 3 2009 2005 2005 02.2.2. fruit or flavoured yoghurt) Fat emulsions mainly of type oil-in-water. roots and tubers.8 04. fruit toppings and coconut milk Fruit-based desserts. roots and tubers. chutney) excluding products of food category 04. wheybased drinks) Rind of ripened cheese 150 mg/kg 52 2008 01. and aloe vera). and aloe vera).4 05. candied vegetables) other than food category 04.1. etc. 06. toppings (nonfruit) and sweet sauces 500 mg/kg 2005 ..9.1. marmelades 200 mg/kg 100 mg/kg 161 161 2009 2009 04.8. chocolate substitute products 100 mg/kg 100 mg/kg 100 mg/kg 161 183 2009 2009 2009 05.1. seaweed.2. pulses and legumes.3 Confectionery including hard and soft candy.6 100 mg/kg 92 & 161 2009 04.6.2.1. and aloe vera) and seaweed products. cocoa. 05. and aloe vera).2.2. including fillings Cocoa and chocolate products Imitation chocolate. pudding.7 02.4 03.6.2. and nut and seed pulps and preparations (e.2.4 200 mg/kg 161 2009 04. roots and tubers.9.6 04. vegetable desserts and sauces. 12..8.3 and 05.1. or soybean sauce Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi.5 Canned or bottled (pasteurized) fruit Jams.CODEX STAN 192-1995 Table One BRILLIANT BLUE FCF 82 BRILLIANT BLUE FCF INS 133 Brilliant blue FCF Functional Class: Colour FoodCatNo FoodCategory MaxLevel Notes Year Adopted 01. jellies. chocolate milk.7 Fruit-based spreads (e.5 Cocoa-based spreads.4 Decorations (e. roots and tubers.1.3 250 mg/kg 500 mg/kg 161 2005 2009 04.1. eggnog.5 Fermented vegetable (including mushrooms and fungi..9 Fruit preparations.2. and seaweeds Vegetable (including mushrooms and fungi.0 Fat-based desserts excluding dairy-based dessert products of food category 01.2.4 Chewing gum 300 mg/kg 300 mg/kg 2005 2005 05.g.1.9.g.2. oil.3 05.. brine.1.2 05. drinking yoghurt.4 04. purees.2. including fruit-flavoured water-based desserts 100 mg/kg 150 mg/kg 161 & 182 2009 2005 04. pulses and legumes.2.g.1. excluding fermented soybean products of food categories 06.

pickled and/or in brine 500 mg/kg 500 mg/kg 16 16 2005 2005 09.g. crustaceans. and/or salted fish and fish products.1 ..5 12. rice pudding.3 09. and echinoderms 300 mg/kg 500 mg/kg 500 mg/kg 4.4 14. crustaceans.g. supplementary foods for dietary use) excluding products of food categories 13.2.3 09. crustaceans.6 Food supplements 300 mg/kg 300 mg/kg 2005 2005 14. including mollusks.2 Cooked fish and fish products Cooked mollusks.4.6 Dietetic foods (e.3. fish fillets.1 09.13.4 Wines (other than grape) 200 mg/kg 2005 .1 Salmon substitutes.5 13.4. tapioca pudding) Bread and ordinary bakery wares MaxLevel 200 mg/kg 150 mg/kg 100 mg/kg Notes Year Adopted 2005 2005 161 2009 07. crustaceans.2. salty. custard) Seasonings and condiments 150 mg/kg 100 mg/kg 2005 2009 12." or "electrolyte" drinks and particulated drinks Cider and perry 100 mg/kg 200 mg/kg 2005 2005 14. including mollusks. including rolled oats Cereal and starch based desserts (e.3 Frozen battered fish.CODEX STAN 192-1995 Table One BRILLIANT BLUE FCF 83 FoodCatNo 06.2 09. and echinoderms 100 mg/kg 100 mg/kg 95 2009 2009 09. savoury) and mixes Meat and meat products. caviar. dried.2. including mollusks. including mollusks. and echinoderms Smoked.g.2. crustaceans.2.2. and echinoderms Frozen fish.1 FoodCategory Breakfast cereals. including mollusks.2 Egg-based desserts (e. including mollusks. crustaceans.. crustaceans. and other fish roe products Fully preserved. including "sport.2. crustaceans.2 08." "energy.2.3.6 Mustards Soups and broths Sauces and like products 100 mg/kg 50 mg/kg 100 mg/kg 2009 2009 2009 13. crustaceans.3 13. crustaceans. including canned or fermented fish and fish products.2. and echinoderms. fermented. marinated and/or in jelly Fish and fish products. including mollusks. and echinoderms 500 mg/kg 100 mg/kg 16 22 2005 2009 09. including poultry and game 200 mg/kg 100 mg/kg 161 4 & 16 2009 2009 09.5 07.5 Fried fish and fish products.0 Fine bakery wares (sweet.1 09.4.. and echinoderms Frozen minced and creamed fish products.1 09. 16 & 50 4 & 16 95 2008 2005 2005 09. and fish products.2 09.1.1) Dietetic formulae for slimming purposes and weight reduction 50 mg/kg 50 mg/kg 2005 2005 13.3.1.1.4 12.4 Dietetic foods intended for special medical purposes (excluding products of food category 13. and echinoderms.4 10.2. including mollusks.4 and 13.4 12.1 Fresh fish Fresh mollusks. and echinoderms 500 mg/kg 500 mg/kg 16 16 2005 2005 09.3 06. and echinoderms Fresh eggs 500 mg/kg 500 mg/kg GMP 4 2005 2005 2005 10.2 Water-based flavoured drinks. fish fillets. and fish products.2 Fish and fish products.

2 08. 76 & 196 2006 2005 05.7 200 mg/kg 200 mg/kg 15 & 130 15 & 130 2006 2006 03. seaweeds. dried fruit) 200 mg/kg 100 mg/kg 2005 2005 BUTYLATED HYDROXYANISOLE INS 320 Butylated hydroxyanisole (BHA) Functional Class: Antioxidant FoodCatNo 01. including rolled oats Pre-cooked pastas and noodles and like products Bakery wares 200 mg/kg 200 mg/kg 200 mg/kg 15 & 196 15 & 130 15 & 180 2005 2006 2007 08.1 Milk powder and cream powder (plain) Butter oil. and game products in whole pieces or cuts Processed comminuted meat. nougats.2 Cocoa and chocolate products Confectionery including hard and soft candy. 130 & 141 15 & 130 2006 2007 05.3..7 FoodCategory Distilled spirituous beverages containing more than 15% alcohol Aromatized alcoholic beverages (e. including mollusks.3 02..1.2 Frozen fish.2 Vegetable oils and fats Lard.g.6 14. fish oil. and other animal fats Fat spreads.2. crustaceans.3 07.potato.2. dairy fat spreads and blended spreads 200 mg/kg 200 mg/kg 200 mg/kg 15 & 130 15 & 130 15 & 130 2006 2006 2005 02. 05.4. fish fillets. 133 & 171 2006 2006 02. and echinoderms 200 mg/kg 200 mg/kg 15 & 180 15 & 180 2006 2006 .3 Processed meat.CODEX STAN 192-1995 Table One BRILLIANT BLUE FCF 84 FoodCatNo 14. including sherbet and sorbet Dried vegetables (including mushrooms and fungi. other than food categories 05. wine and spirituous cooler-type beverages. beer. and nuts and seeds 200 mg/kg 200 mg/kg 15 & 195 15.1 02.1.g. and fish products.0 Breakfast cereals.1 15. low alcoholic refreshers) MaxLevel 200 mg/kg 200 mg/kg Notes Year Adopted 2005 2005 15.g.1. tallow.2.2.3 02. flour or starch based (from roots and tubers.4 Fat emulsions mainly of type oil-in-water. including coated nuts and nut mixtures (with e.1.2.4 Chewing gum Decorations (e. poultry.5.1 09.2 Edible ices.3 06.1.0 04. ghee 100 mg/kg 175 mg/kg 15 & 196 15.4 200 mg/kg 200 mg/kg 15.2. and aloe vera). roots and tubers. etc.2 02. crustaceans. anhydrous milkfat. and echinoderms Frozen battered fish. for fine bakery wares). pulses and legumes) Processed nuts.2.3 and 05. cereal.3 05. including mixed and/or flavoured products based on fat emulsions Fat-based desserts excluding dairy-based dessert products of food category 01. pulses and legumes. fish fillets.2 Snacks .4 05. and game products 200 mg/kg 200 mg/kg 15 & 130 15 & 130 2005 2005 09. including mollusks.2 FoodCategory Beverage whiteners MaxLevel 100 mg/kg Notes 15 & 195 Year Adopted 2007 01. and fish products. toppings (nonfruit) and sweet sauces 400 mg/kg 200 mg/kg 130 15 & 130 2006 2007 06.. poultry.

chocolate substitute products Confectionery including hard and soft candy. including mollusks.2. crustaceans.4 200 mg/kg 200 mg/kg 15 & 197 15 & 130 2006 2007 05. and echinoderms MaxLevel 200 mg/kg 200 mg/kg Notes 15 & 196 15 & 180 Year Adopted 2006 2006 09. including mixed and/or flavoured products based on fat emulsions 200 mg/kg 200 mg/kg 15 & 130 15 & 130 2005 2006 02. flour or starch based (from roots and tubers. including rolled oats 100 mg/kg 15 & 196 2006 . crustaceans. anhydrous milkfat.3 Butter oil.4 12. other than food categories 05. 130 & 141 2006 05. 05.1. seasoning for instant noodles) 200 mg/kg 200 mg/kg 15 & 180 15 & 130 2006 2005 12.1.2 02. and/or salted fish and fish products. including sherbet and sorbet 200 mg/kg 100 mg/kg 15 & 130 15 & 195 2006 2006 04. dairy fat spreads and blended spreads Fat emulsions mainly of type oil-in-water.g. spices.7 Edible ices. cereal.3 FoodCategory Smoked.g. seaweeds. pulses and legumes.2.3. for fine bakery wares). fermented. crustaceans.2 Fully preserved. and echinoderms Herbs. including mollusks.2 02. nougats.3 Fat spreads.3 and 05.3 05.2. etc. roots and tubers.2 Processed nuts. and aloe vera).4 200 mg/kg 15.3 Breakfast cereals.1..4 03.. ghee Vegetable oils and fats Lard. and echinoderms Semi-preserved fish and fish products.2. tallow..1.5 12.1 02.8 Soups and broths Sauces and like products Yeast and like products 200 mg/kg 200 mg/kg 200 mg/kg 15 & 130 15 & 130 15 2006 2005 2006 13. pulses and legumes) 400 mg/kg 200 mg/kg 15 & 196 15 & 130 2006 2005 15. 133 & 171 15 & 130 15 & 130 2006 2006 2006 02.2 01.1 Beverage whiteners Milk powder and cream powder (plain) 100 mg/kg 200 mg/kg 15 & 195 15 & 196 2007 2006 02. including canned or fermented fish and fish products. dried fruit) 200 mg/kg 15 & 130 2005 BUTYLATED HYDROXYTOLUENE INS 321 Butylated hydroxytoluene (BHT) Functional Class: Antioxidant FoodCatNo FoodCategory MaxLevel Notes Year Adopted 01. and nuts and seeds Cocoa and chocolate products 200 mg/kg 15. including mollusks. 76 & 196 2005 05.2 Dried vegetables (including mushrooms and fungi. including coated nuts and nut mixtures (with e.4 Chewing gum Decorations (e.1. toppings (nonfruit) and sweet sauces 400 mg/kg 200 mg/kg 130 15 & 130 2006 2007 06.2 Imitation chocolate.1.0 Fat-based desserts excluding dairy-based dessert products of food category 01.5. fish oil. dried.CODEX STAN 192-1995 Table One BUTYLATED HYDROXYANISOLE 85 FoodCatNo 09.g.potato. and other animal fats 75 mg/kg 200 mg/kg 200 mg/kg 15.6 12.6 15.1 Food supplements Snacks .5 05.5 09. seasonings and condiments (e.

3 07. spices. including mollusks.6 15.2 11.2 FoodCategory Pre-cooked pastas and noodles and like products Bakery wares Processed meat.6 13.2. and/or salted fish and fish products. including mollusks.0 Sauces and like products Food supplements Ready-to-eat savouries 100 mg/kg 400 mg/kg 200 mg/kg 15 & 130 15 & 196 15 & 130 2006 2006 2006 CALCIUM ALUMINIUM SILICATE INS 556 Calcium aluminium silicate Functional Class: Anticaking agent FoodCatNo FoodCategory MaxLevel Notes Year Adopted 01. including mollusks. seasoning for instant noodles) Soups and broths 200 mg/kg 100 mg/kg 15 & 130 15 & 130 2006 2006 12.2.CODEX STAN 192-1995 Table One BUTYLATED HYDROXYTOLUENE 86 FoodCatNo 06.8. crustaceans.3 09. and fish products.4 Semi-preserved fish and fish products. dried.. Anticaking agent. excluding whey cheeses Powdered sugar. including mollusks.2 12. and fish products.3. 130 & 162 15 & 180 2007 2006 09. crustaceans. Colour.1 FoodCategory Fruit juice MaxLevel GMP Notes Year Adopted 2005 14.5 Herbs. and echinoderms Smoked.3 09.3. including canned or fermented fish and fish products. fish fillets.2. and game products Frozen fish.3 Concentrates for fruit juice Fruit nectar Concentrates for fruit nectar GMP GMP GMP 127 2005 2005 127 2005 CALCIUM CARBONATE INS 170(i) Calcium carbonate Functional Class: Acidity regulator.1. seasonings and condiments (e.4. and game products in whole pieces or cuts MaxLevel 200 mg/kg 200 mg/kg 100 mg/kg Notes 15 & 130 15 & 180 15.1.1. crustaceans.1.3 14. fermented. including mollusks.g.0 08. crustaceans. and echinoderms 200 mg/kg 200 mg/kg 15 & 180 15 & 180 2006 2006 12. poultry.2.1 14. poultry.5 Frozen battered fish. powdered dextrose 10000 mg/kg 15000 mg/kg 56 2006 2006 CALCIUM ASCORBATE INS 302 Calcium ascorbate Functional Class: Antioxidant FoodCatNo 14.2.2 09.1 Processed comminuted meat. and echinoderms Fully preserved.2 Dried whey and whey products.1. 130 & 167 Year Adopted 2006 2007 2007 08. Stabilizer . and echinoderms 100 mg/kg 200 mg/kg 15. and echinoderms 200 mg/kg 200 mg/kg 15 & 180 15 & 196 2006 2006 09. crustaceans. fish fillets.

roots and tubers. Stabilizer.8.8.6. and nuts and seeds GMP GMP 79 2003 2003 . excluding whey cheeses MaxLevel GMP Notes Year Adopted 2006 CALCIUM HYDROXIDE INS 526 Calcium hydroxide Functional Class: Acidity regulator.2. and aloe vera). pulses and legumes.2 FoodCategory Dried whey and whey products.2 04. excluding whey cheeses Salt MaxLevel 10000 mg/kg GMP Notes Year Adopted 2006 2006 CALCIUM CHLORIDE INS 509 Calcium chloride Functional Class: Firming agent.1.8.1.2 FoodCategory Dried whey and whey products.CODEX STAN 192-1995 Table One CALCIUM CARBONATE 87 FoodCatNo 01.1 Butter GMP 2008 CALCIUM PROPIONATE INS 282 Calcium propionate Functional Class: Preservative FoodCatNo FoodCategory MaxLevel Notes Year Adopted 01. Firming agent FoodCatNo 01.1.1 Salt GMP 2006 CANDELILLA WAX INS 902 Candelilla wax Functional Class: Emulsifier. powdered dextrose 10000 mg/kg 15000 mg/kg 56 2006 2006 12. excluding whey cheeses MaxLevel GMP Notes Year Adopted 2006 02.1 FoodCategory Dried whey and whey products. seaweeds.2.6 Whey protein cheese 3000 mg/kg 70 2006 CALCIUM SILICATE INS 552 Calcium silicate Functional Class: Anticaking agent FoodCatNo FoodCategory MaxLevel Notes Year Adopted 01. Glazing agent FoodCatNo FoodCategory MaxLevel Notes Year Adopted 04.1.2 Dried whey and whey products.1.2 11.8.2 12.1.2 Surface-treated fresh fruit Surface-treated fresh vegetables (including mushrooms and fungi. Thickener FoodCatNo 01. excluding whey cheeses Powdered sugar.

4 05.2 15 mg/kg 211 2011 06.4 Fat emulsions mainly of type oil-in-water. herbal infusions.0 Coffee. including containing fruit.3 Pre-cooked pastas and noodles and like products 15 mg/kg 153 2011 .g.1." or "electrolyte" drinks and particulated drinks GMP GMP 200 mg/kg 3 3 131 2001 2001 2006 14.2. salty.5 01.2 FoodCategory Cocoa and chocolate products Imitation chocolate. drinking yoghurt.2. and other hot cereal and grain beverages.2 Dairy-based drinks.1.1. chutney) excluding products of food category 04.11 Fruit-based desserts..7 02.1. excluding cocoa Ready-to-eat savouries GMP GMP 108 3 2001 2001 CANTHAXANTHIN INS 161g Canthaxanthin Functional Class: Colour FoodCatNo FoodCategory MaxLevel Notes Year Adopted 01. tea. etc.9 04. savoury) and mixes Food supplements Water-based flavoured drinks.4. etc.2...2.6.2.g.g. for fine bakery wares). pudding.1. fruit or flavoured yoghurt) Fat spreads. jellies.6 Jams.3 02.1.2.7 15 mg/kg 15 mg/kg 2011 2011 04.4 Fine bakery wares (sweet. vegetables. and aloe vera).2 Cheese analogues Dairy-based desserts (e. wheybased drinks) Unripened cheese 15 mg/kg 52 & 170 2011 01.6.2 13.6.2 01..2. other than food categories 05. 05.4.3 05.3 and 05.2. pulses and legumes. including fruit-flavoured water-based desserts Fruit fillings for pastries 15 mg/kg 15 mg/kg 2011 2011 04. cocoa. roots and tubers. marmelades Fruit-based spreads (e. toppings (nonfruit) and sweet sauces GMP GMP 2003 2003 07.1.5 05.1. nougats.2 Ripened cheese Flavoured processed cheese.5 15.CODEX STAN 192-1995 Table One CANDELILLA WAX 88 FoodCatNo 05.5 200 mg/kg 15 mg/kg 5 2011 2011 04.g.1. chocolate substitute products Confectionery including hard and soft candy.4 MaxLevel GMP GMP GMP Notes 3 3 3 Year Adopted 2001 2001 2001 05.6 14. and nuts and seeds Dried pastas and noodles and like products 10 mg/kg 2011 06. 15 mg/kg 15 mg/kg 201 2011 2011 01.4.2 Dried vegetables (including mushrooms and fungi.1.1.6. eggnog. dairy fat spreads and blended spreads 15 mg/kg 15 mg/kg 15 mg/kg 2011 170 214 & 215 2011 2011 02. coffee substitutes. seaweeds.4 Chewing gum Decorations (e. including "sport. including mixed and/or flavoured products based on fat emulsions Fat-based desserts excluding dairy-based dessert products of food category 01." "energy.5 04. chocolate milk.1 15 mg/kg 201 2011 01. flavoured and/or fermented (e. meat.

4.4 10. chocolate milk.3.1 FoodCategory Cereal and starch based desserts (e.7 Dairy-based desserts (e. drinking yoghurt. and fish products. caviar..5 Frozen fish. meat.2 FoodCategory Dairy-based drinks.4.4.6.2. including mollusks.2.1.g.2..g. maple syrup. vegetables.4.4..5..5 Flavoured processed cheese. 16 & 118 2011 09. pudding.2.1.2. tapioca pudding) Cured (including salted) non-heat treated processed comminuted meat. including punches and ades 5 mg/kg 5 mg/kg 2011 2011 14. pulses and legumes) 5 mg/kg 45 mg/kg 2011 2011 CARAMEL III .2 12.1. cereal. crustaceans.2 Carbonated water-based flavoured drinks Non-carbonated water-based flavoured drinks. wheybased drinks) Beverage whiteners MaxLevel 2000 mg/kg Notes 52 Year Adopted 2009 01. cocoa.3 09.potato.g.1 Aromatized alcoholic beverages (e. fruit or flavoured yoghurt) 2000 mg/kg 1999 . including mollusks.g.1. flour or starch based (from roots and tubers.2 01.5.5 08. fish fillets.AMMONIA CARAMEL INS 150c Caramel III .3.4 11.6 Concentrates (liquid or solid) for water-based flavoured drinks Distilled spirituous beverages containing more than 15% alcohol 5 mg/kg 5 mg/kg 127 2011 2011 14.3 14. and echinoderms Smoked.2 12.6.1 09.. flavoured and/or fermented (e. and/or salted fish and fish products. xylose. and other fish roe products Fully preserved. including containing fruit. crustaceans.CODEX STAN 192-1995 Table One CANTHAXANTHIN 89 FoodCatNo 06.6 Seasonings and condiments Mixes for soups and broths Sauces and like products 20 mg/kg 30 mg/kg 30 mg/kg 127 2011 2011 2011 14.6.4 01.1 Salmon substitutes.3.. rice pudding.1 14.g. including canned or fermented fish and fish products. poultry. and game products MaxLevel 15 mg/kg 100 mg/kg Notes Year Adopted 2011 4. fermented. custard) Other sugars and syrups (e. beer. dried. crustaceans. and echinoderms Fresh eggs 15 mg/kg 15 mg/kg GMP 4 2011 2011 2005 10.1.7 15. wine and spirituous cooler-type beverages.2 1000 mg/kg 2009 01.2 01.4 Egg-based desserts (e. and echinoderms 35 mg/kg 15 mg/kg 95 22 2011 2011 09.2. sugar toppings) 15 mg/kg 15 mg/kg 2011 2011 12.g.ammonia caramel Functional Class: Colour FoodCatNo 01. Cheese analogues 50000 mg/kg 50000 mg/kg 2010 2010 01.2 Cream analogues Milk and cream powder analogues Rind of ripened cheese 5000 mg/kg 5000 mg/kg 50000 mg/kg 2010 2010 2010 01. etc. eggnog. low alcoholic refreshers) Snacks . including mollusks.

2. seaweed.5 Vegetable (including mushrooms and fungi.4 04.3 Cooked or fried vegetables (including mushrooms and fungi. jellies.7 Fermented vegetable (including mushrooms and fungi.g.2. brine. excluding fermented soybean products of food categories 06. and aloe vera) and seaweed products.2. fruit toppings and coconut milk 200 mg/kg 7500 mg/kg 182 2010 2008 04. and aloe vera).4 Chewing gum 50000 mg/kg GMP 20000 mg/kg 2009 1999 1999 .3 02. and aloe vera).4 FoodCategory Fat spreads.8 50000 mg/kg 161 2010 05. pulses and legumes.7 MaxLevel 500 mg/kg 20000 mg/kg 20000 mg/kg Notes Year Adopted 2010 2010 2010 03.1 and 12. peanut butter) Vegetable (including mushrooms and fungi.9 04.3 05..3 and 05.1. or brine 1000 mg/kg 200 mg/kg 1999 2010 04. and seaweeds Cocoa mixes (syrups) 50000 mg/kg 161 2010 04.8 Candied fruit Fruit preparations. and seaweeds 50000 mg/kg 76 &161 2010 04.2. including mixed and/or flavoured products based on fat emulsions Fat-based desserts excluding dairy-based dessert products of food category 01.2.1.2.3 Edible ices.. pulses and legumes. including pulp.9.2.2.2.2.1.11 Fruit-based desserts.1.1.2 50000 mg/kg 2010 05.2. chutney) excluding products of food category 04. roots and tubers. purees.5 50000 mg/kg 2010 04. roots and tubers.2. including sherbet and sorbet Fruit in vinegar. seaweed.6. oil.6 50000 mg/kg 161 2010 04. seaweeds.g. roots and tubers.6 Canned or bottled (pasteurized) fruit Jams.2. etc. chocolate substitute products Confectionery including hard and soft candy.5 05. pulses and legumes.g. pulses and legumes.2.AMMONIA CARAMEL 90 FoodCatNo 02. nougats.2. pulses and legumes.2.2. vegetable desserts and sauces.1.1.1.7 04. including fillings Cocoa and chocolate products GMP 50000 mg/kg 183 1999 2010 05.2.1. 12. dairy fat spreads and blended spreads Fat emulsions mainly of type oil-in-water.7.2 Dried vegetables (including mushrooms and fungi. and aloe vera). and aloe vera).1.0 04. pulses and legumes.2.4 Cocoa-based spreads.5 200 mg/kg 200 mg/kg 500 mg/kg 2010 2010 1999 04. and seaweeds in vinegar. roots and tubers. other than food categories 05. marmelades Fruit-based spreads (e.2. or soybean sauce Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi.2.1. roots and tubers. candied vegetables) other than food category 04.. pulses and legumes.2 05.8. roots and tubers.9. including fruit-flavoured water-based desserts Fruit fillings for pastries 200 mg/kg 7500 mg/kg 2010 1999 04. and nuts and seeds Vegetables (including mushrooms and fungi. 06. and nut and seed purees and spreads (e.2.5 04. and nut and seed pulps and preparations (e.1.1. 05.4 50000 mg/kg 161 2010 04.3 Imitation chocolate. oil.8.2.3 500 mg/kg 1999 04. 12.2 02. and aloe vera).2.2. roots and tubers.2.CODEX STAN 192-1995 Table One CARAMEL III .2.2.1.9.1. and aloe vera).

4.6 07.5 Bread-type products.1. excluding sweet crackers Other ordinary bakery products (e.1. including mollusks.3 Fresh eggs Preserved eggs. including mollusks.g. crustaceans.g. sugar toppings) Seasonings and condiments 20000 mg/kg 50000 mg/kg 50000 mg/kg 2010 100 2010 2010 12.1 Pre-cooked or processed rice products. tapioca pudding) Batters (e.. and echinoderms 30000 mg/kg 500 mg/kg 95 50 2010 1999 10. including rolled oats Pre-cooked pastas and noodles and like products MaxLevel GMP 50000 mg/kg 50000 mg/kg Notes Year Adopted 1999 189 153 & 173 2009 2010 06.5 06. and echinoderms Fully preserved. custard) Other sugars and syrups (e.0 Mixes for bread and ordinary bakery wares Fine bakery wares (sweet. including mollusks.4 Vinegars Mustards 1000 mg/kg 50000 mg/kg 78 2010 2010 12.AMMONIA CARAMEL 91 FoodCatNo 05.g. crustaceans. potato salad) and sandwich spreads excluding cocoa.2 07. bagels.2.9. maple syrup.5 and 05.and nut-based spreads of food categories 04. 4 & 16 2010 2009 2009 09.6 Cereal and starch based desserts (e.7 Soups and broths Sauces and like products Salads (e.4 11. salted.1..4 07. and canned eggs 20000 mg/kg 20000 mg/kg 4 4 2010 2010 10..9. including bread stuffing and bread crumbs Steamed breads and buns 50000 mg/kg 50000 mg/kg 161 161 2009 2009 07.2.1 12.5 12. for fine bakery wares). including alkaline.g.1..g.3 Other soybean protein products Crackers. including mollusks. and echinoderms Processed fish and fish products. crustaceans.8.2 08.1. savoury) and mixes Meat and meat products. including rice cakes (Oriental type only) Soybean-based beverages 50000 mg/kg 1500 mg/kg 2009 2010 06.2. including poultry and game 50000 mg/kg 50000 mg/kg GMP 161 161 3.2..3 12.4 12. salty.7 06. English muffins) 20000 mg/kg 50000 mg/kg 50000 mg/kg 2010 161 161 2009 2009 07. and echinoderms 30000 mg/kg 30000 mg/kg 4 & 16 2010 2009 09. pita.8 07.4 Semi-preserved fish and fish products.2 Egg-based desserts (e.3 FoodCategory Decorations (e.g.1. toppings (nonfruit) and sweet sauces Breakfast cereals. xylose.3 06.2 Fresh fish and fish products. rice pudding.1 10.8. macaroni salad. including canned or fermented fish and fish products.2. crustaceans.CODEX STAN 192-1995 Table One CARAMEL III .g.2 20000 mg/kg 1500 mg/kg 207 2011 2011 .1 09. for breading or batters for fish or poultry) 50000 mg/kg 50000 mg/kg 2009 2009 06.3 09.6 12.4 06.3 Fermented soybean sauce Non-fermented soybean sauce 25000 mg/kg 50000 mg/kg GMP 2010 2010 1999 12...

7 Distilled spirituous beverages containing more than 15% alcohol Aromatized alcoholic beverages (e. wine and spirituous cooler-type beverages.5 Fortified grape wine.6. coffee substitutes.2 01.AMMONIA CARAMEL 92 FoodCatNo 12.6.6.4 Renneted milk (plain) Beverage whiteners Cream analogues GMP 1000 mg/kg 5000 mg/kg 1999 2009 2009 01.2.9.4 and 13.1.2.2 Dairy-based drinks.g. flavoured and/or fermented (e.2.6 Food supplements 20000 mg/kg 20000 mg/kg 2010 2010 14. beer.2.2 01. cocoa.2. etc. drinking yoghurt.3. excluding cocoa 5000 mg/kg 10000 mg/kg 9 160 & 7 2010 2010 14.3.1 14.4.2.0 16.3 14.1.2. grape liquor wine." "energy." or "electrolyte" drinks and particulated drinks Coffee.0 Ready-to-eat savouries Composite foods ..2 Ripened cheese.g.sulfite ammonia caramel FoodCategory Functional Class: Colour FoodCatNo MaxLevel Notes Year Adopted 01..5 13.1 Milk and cream powder analogues Unripened cheese 5000 mg/kg 50000 mg/kg 201 2009 2011 01.15 10000 mg/kg 1000 mg/kg 2009 1999 CARAMEL IV . eggnog.2 01. tea.1 .2. 50000 mg/kg 50000 mg/kg 50000 mg/kg 201 2011 2011 72 2011 .3 13.4 14. including "sport.4 FoodCategory Other soybean sauces Dietetic foods intended for special medical purposes (excluding products of food category 13. and other hot cereal and grain beverages. including containing fruit.CODEX STAN 192-1995 Table One CARAMEL III .4.1.1 150 mg/kg 12 1999 01. supplementary foods for dietary use) excluding products of food categories 13.3 13.2 01.4 14. wheybased drinks) Fermented milks (plain) 2000 mg/kg 52 2011 01.6 Dietetic foods (e.1) Dietetic formulae for slimming purposes and weight reduction MaxLevel 20000 mg/kg 20000 mg/kg 20000 mg/kg Notes Year Adopted 2011 2010 2010 13.2 Beer and malt beverages Cider and perry 50000 mg/kg 1000 mg/kg 2010 2010 14. meat.2.5.6 14.2.foods that could not be placed in categories 01 .6.2.1 01. includes rind Rind of ripened cheese Flavoured processed cheese. and sweet grape wine Wines (other than grape) Mead 50000 mg/kg 1000 mg/kg 1000 mg/kg 2010 2010 2010 14.SULFITE AMMONIA CARAMEL INS 150d Caramel IV .5 Water-based flavoured drinks.13. herbal infusions.g. chocolate milk. low alcoholic refreshers) 50000 mg/kg 50000 mg/kg 2010 2010 15. vegetables.2..

pulses and legumes. marmelades 7500 mg/kg 7500 mg/kg 1500 mg/kg 2011 2011 1999 04.3 and 05.1.7 06. and aloe vera). crustaceans. including mollusks.4. nougats.1.2.2. pudding. jellies.1.11 04.1. etc.g. and nuts and seeds 7500 mg/kg 50000 mg/kg 92 & 161 1999 2009 05.g.3 05.8 07. for breading or batters for fish or poultry) 2500 mg/kg 2500 mg/kg 2011 2011 06.g.2 Pre-cooked or processed rice products. rice pudding.2 FoodCategory Cheese analogues Dairy-based desserts (e. including mollusks.1.5 01.2. seaweeds.1.1.3 Breakfast cereals.3 05.8 04. savoury) and mixes 50000 mg/kg 1200 mg/kg 161 2010 2011 08.4 03.1.2.. other than food categories 05.2.5 Fruit in vinegar.2 Other ordinary bakery products (e. pita..3 06. including rice cakes (Oriental type only) Other soybean protein products Crackers.2.7 Fruit-based spreads (e.2.3 07.3 Semi-preserved fish and fish products. including fruit-flavoured water-based desserts 7500 mg/kg 7500 mg/kg 182 2008 2011 04.4 04..2. purees. and echinoderms 30000 mg/kg 95 2009 . including pulp. including sherbet and sorbet 20000 mg/kg 1000 mg/kg 2009 1999 04. including rolled oats Dried pastas and noodles and like products Pre-cooked pastas and noodles and like products 2500 mg/kg 50000 mg/kg 50000 mg/kg 1999 211 153 2011 2011 06. tapioca pudding) Batters (e.4 Chewing gum Decorations (e. for fine bakery wares). including poultry and game Processed fish and fish products. bagels.CODEX STAN 192-1995 Table One CARAMEL IV . fruit toppings and coconut milk Fruit-based desserts.6 Cereal and starch based desserts (e. salty.8.2 06.4 GMP GMP 1999 1999 05.1.SULFITE AMMONIA CARAMEL 93 FoodCatNo 01.7 02. toppings (nonfruit) and sweet sauces 20000 mg/kg GMP 1999 1999 06.1.3 04.9 Fruit preparations.g.4.2 Cocoa-based spreads.7 Edible ices.1.. crustaceans.6. chutney) excluding products of food category 04.6 04.2. 05.1. 4 & 16 95 2009 2009 09.. excluding sweet crackers 2500 mg/kg 20000 mg/kg 50000 mg/kg 161 2011 2010 2010 07. oil. fruit or flavoured yoghurt) Fat spreads.2.g. dairy fat spreads and blended spreads MaxLevel 50000 mg/kg 2000 mg/kg 500 mg/kg Notes 201 Year Adopted 2011 1999 214 2011 02. roots and tubers.5 Candied fruit 500 mg/kg 7500 mg/kg 1999 2011 04.0 09.5 06.0 Fat-based desserts excluding dairy-based dessert products of food category 01.2 Fruit fillings for pastries Processed vegetables (including mushrooms and fungi.1.g. or brine Canned or bottled (pasteurized) fruit Jams. including fillings Confectionery including hard and soft candy.2 Meat and meat products.2. English muffins) Fine bakery wares (sweet. and echinoderms GMP 30000 mg/kg 3..

g. excluding cocoa Beer and malt beverages Cider and perry 10000 mg/kg 50000 mg/kg 1000 mg/kg 7 & 127 2011 2011 2009 14.CODEX STAN 192-1995 Table One CARAMEL IV . including alkaline. coffee substitutes.4 13.and nut-based spreads of food categories 04.4 Fortified grape wine.9. crustaceans. including those containing highintensity sweeteners Herbs.4 and 13. beer. salted.g.3 10. grape liquor wine.1 14.15 50000 mg/kg 10000 mg/kg 1000 mg/kg 2011 2009 1999 . and sweet grape wine Wines (other than grape) 50000 mg/kg 1000 mg/kg 2011 2009 14.1.2 Table-top sweeteners.2 FoodCategory Fully preserved. potato salad) and sandwich spreads excluding cocoa. custard) 20000 mg/kg 20000 mg/kg 2009 2009 11.3 12. supplementary foods for dietary use) excluding products of food categories 13.2.2.6 12. seasonings and condiments (e. wine and spirituous cooler-type beverages. spices.6 20000 mg/kg 20000 mg/kg 2009 2009 13..4 12. seasoning for instant noodles) 1200 mg/kg 10000 mg/kg 213 2011 2010 12.13.6 14.5 and 05.4 Food supplements Water-based flavoured drinks.1.3.0 Aromatized alcoholic beverages (e.4 10.3 14.0 16.1 10.2.4 Preserved eggs. tea.2. herbal infusions.7 Sauces and like products Salads (e. including "sport.1.2.g.5 14.3 Fermented soybean sauce Dietetic foods intended for special medical purposes (excluding products of food category 13.2 Coffee. and other hot cereal and grain beverages.3 30000 mg/kg 50000 mg/kg 2011 2011 12. low alcoholic refreshers) Ready-to-eat savouries Composite foods .6 Mead Distilled spirituous beverages containing more than 15% alcohol 1000 mg/kg 50000 mg/kg 2009 2011 14." "energy.SULFITE AMMONIA CARAMEL 94 FoodCatNo 09.6 12. including canned or fermented fish and fish products..1 13.5 Dietetic formulae for slimming purposes and weight reduction Dietetic foods (e. and canned eggs Egg-based desserts (e.2..g.5 14.7 15.foods that could not be placed in categories 01 .2." or "electrolyte" drinks and particulated drinks 20000 mg/kg 50000 mg/kg 2009 2009 14.g.1 .1) 60000 mg/kg 20000 mg/kg 2011 2009 13.2.5 Vinegars Mustards Soups and broths 50000 mg/kg 50000 mg/kg 25000 mg/kg 212 2011 2011 2011 12...2. including mollusks.2. and echinoderms Fresh eggs Egg products MaxLevel 30000 mg/kg 20000 mg/kg 20000 mg/kg Notes 95 4 161 Year Adopted 2009 2010 2009 10. macaroni salad.

marmelades Fruit-based spreads (e. and aloe vera).3 500 mg/kg 161 & 178 2008 .1. eggnog.1.g. oil.2. Preservative.0 04. and aloe vera).2 Cheese analogues Dairy-based desserts (e.2.1.1.6.7 500 mg/kg 150 mg/kg 161 & 178 2008 2005 03. cocoa. including mixed and/or flavoured products based on fat emulsions Fat-based desserts excluding dairy-based dessert products of food category 01. including pulp. Packaging gas. Propellant MaxLevel Notes Year Adopted FoodCatNo FoodCategory 14. fruit or flavoured yoghurt) Fat spreads. includes rind Flavoured processed cheese.2. wheybased drinks) Ripened cheese. including fruit-flavoured water-based desserts Fruit fillings for pastries 150 mg/kg 300 mg/kg 2005 2005 04. fruit toppings and coconut milk 200 mg/kg 500 mg/kg 182 2005 2008 04.5 200 mg/kg 200 mg/kg 500 mg/kg 2005 2005 2005 04. seaweeds.6.1 14.2 Surface-treated fresh vegetables (including mushrooms and fungi.g. vegetables. 150 mg/kg 52 2008 01. meat.1.2.1. pulses and legumes. and seaweeds in vinegar.2 Dairy-based drinks.7 02. jellies.1.1.2.2.6 Canned or bottled (pasteurized) fruit Jams.3.8 Candied fruit Fruit preparations. including containing fruit.1.2. and nuts and seeds Vegetables (including mushrooms and fungi. purees. roots and tubers. chutney) excluding products of food category 04. brine.9 04.3 14.2.4.2.3.1. etc.1.g. drinking yoghurt.2..2.3 02.2.2. chocolate milk.1.1.4 04..1 01. including sherbet and sorbet Surface-treated fresh fruit 150 mg/kg 500 mg/kg 4 & 16 2005 2008 04.1.2 Edible ices.. or soybean sauce 500 mg/kg 4 & 16 2008 04. pudding.4 Fat emulsions mainly of type oil-in-water. flavoured and/or fermented (e. pulses and legumes.5 04.11 Fruit-based desserts.5 01. dairy fat spreads and blended spreads 100 mg/kg 150 mg/kg 500 mg/kg 3 & 178 2008 2005 161 & 178 2008 02.7 04.2.1 Fruit juice Concentrates for fruit juice Fruit nectar GMP GMP GMP 69 69 & 127 69 2005 2005 2005 14.2.1.1. roots and tubers.6.2 125 mg/kg 100 mg/kg 2005 2005 01.CODEX STAN 192-1995 Table One CARBON DIOXIDE 95 CARBON DIOXIDE INS 290 Carbon dioxide Functional Class: Carbonating agent.3 Concentrates for fruit nectar GMP 69 & 127 2005 CARMINES INS 120 Carmines Functional Class: Colour FoodCatNo FoodCategory MaxLevel Notes Year Adopted 01.

3 and 05.1.1.3.2. toppings (nonfruit) and sweet sauces Breakfast cereals.g. pulses and legumes.3. and game products Fermented non-heat treated processed comminuted meat.3 06.2. excluding sweet crackers 500 mg/kg 100 mg/kg 200 mg/kg 178 178 2005 2010 2008 07. and nut and seed pulps and preparations (e. crustaceans.4. salty. poultry. savoury) and mixes 500 mg/kg 200 mg/kg 178 2008 2005 08.1. poultry.2 08. poultry.5 Cocoa mixes (syrups) MaxLevel 100 mg/kg Notes Year Adopted 2005 04. other than food categories 05.5 FoodCategory Vegetable (including mushrooms and fungi.. and echinoderms 500 mg/kg 300 mg/kg 500 mg/kg 16 4. including rolled oats 500 mg/kg 500 mg/kg 200 mg/kg 178 2008 2005 2005 06.2 Frozen fish. sausage casings) Fresh fish Fresh mollusks. peanut butter) Vegetable (including mushrooms and fungi.1 07.1. including mollusks. pulses and legumes. poultry.2 Batters (e.5 05.g.3 Cured (including salted) and dried non-heat treated processed comminuted meat.1.CODEX STAN 192-1995 Table One CARMINES 96 FoodCatNo 04. and game.2. and aloe vera).2. 05.3.3. poultry. chocolate substitute products Confectionery including hard and soft candy.2.2.1 08.3 Heat-treated processed comminuted meat. 16 & 117 2008 2008 08. poultry.2 08.1. and game products 500 mg/kg 200 mg/kg 16 118 2005 2005 08. and nut and seed purees and spreads (e. for fine bakery wares). nougats. tapioca pudding) 100 mg/kg 150 mg/kg 153 & 178 2008 2005 06.g.2 300 mg/kg 2005 05. and echinoderms Frozen battered fish. including bread stuffing and bread crumbs Fine bakery wares (sweet. and echinoderms 100 mg/kg 500 mg/kg 95 & 178 16.g. and fish products.2 Bread-type products.2 Fresh meat.1 Processed meat.3 Chewing gum Decorations (e.3..6 200 mg/kg 92 2008 05.1 09.. and game products 100 mg/kg 500 mg/kg 16 2005 2005 08.8.g.1. vegetable desserts and sauces.2 08.2. roots and tubers. rice pudding. poultry.1.2.4 07. and game products 100 mg/kg 100 mg/kg 2005 2005 08.. and game.g. seaweed.1..3 05. including mollusks. for breading or batters for fish or poultry) Soybean-based beverages Crackers.1.2 Imitation chocolate. roots and tubers. crustaceans. poultry. and game products in whole pieces or cuts Cured (including salted) non-heat treated processed comminuted meat. 16 & 50 4 & 16 2005 2008 2008 09. and aloe vera). 95 & 178 2008 2008 . whole pieces or cuts Fresh meat.1 09.4 09.2 Edible casings (e. fish fillets.4 06. seaweed.1.6 06. and game products Frozen processed comminuted meat. candied vegetables) other than food category 04. and fish products.4 300 mg/kg 300 mg/kg 2005 2005 05. etc. fish fillets..5 Pre-cooked pastas and noodles and like products Cereal and starch based desserts (e.1. comminuted 500 mg/kg 100 mg/kg 4 & 16 4. crustaceans.

2 15. including mollusks.3 Processed nuts. dried.2 Water-based flavoured drinks.5 Fried fish and fish products.3 09..4 and 13.2.. and echinoderms Smoked.2.g. including mollusks. and echinoderms Fresh eggs 500 mg/kg GMP 16 4 2005 2005 10.2.g. crustaceans. and echinoderms Cooked fish and fish products Cooked mollusks.1 14. pulses and legumes) 200 mg/kg 200 mg/kg 178 2008 2005 15. including canned or fermented fish and fish products. including mollusks.3 13.4.2 Fish and fish products.g.g. and echinoderms.4. excluding products of food categories 09. wine and spirituous cooler-type beverages.3.4 Dietetic foods intended for special medical purposes (excluding products of food category 13.4 Salmon substitutes." "energy. dried fruit) Snacks .09.2. caviar.13. including mollusks.1 Aromatized alcoholic beverages (e.4 14.. fish paste).3. crustaceans.4 12.fish based 100 mg/kg 200 mg/kg 178 2005 2009 . fermented.3 500 mg/kg 100 mg/kg 2005 2005 09.3.2. including mollusks.potato. and other fish roe products Semi-preserved fish and fish products.g.3 09. custard) Seasonings and condiments 150 mg/kg 500 mg/kg 2005 2005 12. and echinoderms (e. flour or starch based (from roots and tubers.1) Dietetic formulae for slimming purposes and weight reduction 50 mg/kg 50 mg/kg 2005 2005 13. and echinoderms MaxLevel 500 mg/kg 500 mg/kg 250 mg/kg Notes 16 Year Adopted 2005 2005 2005 09.1 09.2.6 Mustards Soups and broths Sauces and like products 300 mg/kg 50 mg/kg 500 mg/kg 2005 2005 2005 13.2. crustaceans. low alcoholic refreshers) Snacks .4 10. including mollusks. crustaceans.1 . including mollusks. and echinoderms 500 mg/kg 300 mg/kg 16.6 Dietetic foods (e.3 09.1 .5 13.6 Wines (other than grape) Distilled spirituous beverages containing more than 15% alcohol 200 mg/kg 200 mg/kg 2005 2005 14.2." or "electrolyte" drinks and particulated drinks Beer and malt beverages Cider and perry 100 mg/kg 100 mg/kg 200 mg/kg 178 2008 2005 2005 14..1 09. and/or salted fish and fish products. crustaceans. including coated nuts and nut mixtures (with e. 95 & 178 22 2008 2005 09.4 14.2 Egg-based desserts (e. marinated and/or in jelly Fish and fish products.4. pickled and/or in brine 500 mg/kg 500 mg/kg 16 16 2005 2005 09. cereal..3. crustaceans.2.6 Food supplements 300 mg/kg 300 mg/kg 2005 2005 14. supplementary foods for dietary use) excluding products of food categories 13.CODEX STAN 192-1995 Table One CARMINES 97 FoodCatNo 09. crustaceans.4 12.7 15.3.3. crustaceans. beer. and echinoderms.5 12.1. including "sport.2.2 FoodCategory Frozen minced and creamed fish products.2.1 Fully preserved.

toppings (nonfruit) and sweet sauces Bakery wares 4000 mg/kg GMP 3 2001 2001 13.g." or "electrolyte" drinks and particulated drinks Coffee..g.2 04. pulses and legumes. includes rind 1000 mg/kg 600 mg/kg 600 mg/kg 2005 2005 2005 01." "energy.6 14. pudding. Glazing agent FoodCatNo FoodCategory MaxLevel Notes Year Adopted 04.1. nougats.2.3 and 05. cocoa. Bulking agent.1.5.. for cheese sauces) Processed cheese 1000 mg/kg 1000 mg/kg 1000 mg/kg 2005 2005 2005 01.5 Cocoa and chocolate products Imitation chocolate.. chocolate milk. coffee substitutes. BETA-.2 Surface-treated fresh fruit Processed fruit Surface-treated fresh vegetables (including mushrooms and fungi.g.4 Chewing gum 5000 mg/kg 1200 mg/kg 3 3 2006 2003 05. e. wheybased drinks) MaxLevel 1000 mg/kg Notes 52 Year Adopted 2008 01.2 FoodCategory Dairy-based drinks. herbal infusions.4 Rind of ripened cheese Cheese powder (for reconstitution.2. vegetable Functional Class: Colour FoodCatNo 01.1 01..1 Milk and cream powder analogues Unripened cheese Ripened cheese.1.6.1.5 Food supplements Water-based flavoured drinks.6.1. eggnog. roots and tubers.2 05. tea.4 05. and other hot cereal and grain beverages.1. including "sport.3. etc.2 Vegetable oils and fats 1000 mg/kg 2006 . drinking yoghurt.1.1.3 01.5 01.2 01. VEGETABLE INS 160a(ii) beta-Carotenes.6. seaweeds.1. for fine bakery wares).4 14.6.3 Confectionery including hard and soft candy.2 04. and nuts and seeds 400 mg/kg 400 mg/kg 400 mg/kg 79 2004 2004 2004 05.2.2 01.0 Decorations (e.7 Cheese analogues Dairy-based desserts (e. chocolate substitute products 5000 mg/kg 5000 mg/kg 3 3 2006 2006 05.CODEX STAN 192-1995 Table One CARNAUBA WAX 98 CARNAUBA WAX INS 903 Carnauba wax Functional Class: Acidity regulator. flavoured and/or fermented (e.1. other than food categories 05. 05.0 Ready-to-eat savouries 200 mg/kg 3 2006 CAROTENES. Carrier.4 Beverage whiteners Cream analogues 1000 mg/kg 20 mg/kg 2005 2011 01.g.2. fruit or flavoured yoghurt) 1000 mg/kg 1000 mg/kg 3 2005 2005 02.6. excluding cocoa 5000 mg/kg 200 mg/kg 200 mg/kg 3 131 108 2006 2003 2006 15. and aloe vera).6.4 07.1.4.2 01.

8. chutney) excluding products of food category 04.1.1.2.2.4 Fat emulsions mainly of type oil-in-water.4 200 mg/kg 2011 04. including fruit-flavoured water-based desserts Fermented fruit products Fruit fillings for pastries 1000 mg/kg 200 mg/kg 100 mg/kg 2005 2005 2009 04.2. and aloe vera). tallow. 12. pulses and legumes.4 Chewing gum Decorations (e. and aloe vera).g. or soybean sauce Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi.3 04. chocolate substitute products Confectionery including hard and soft candy.7 04.3 1320 mg/kg 2011 04. seaweed.3 and 05. oil. VEGETABLE 99 FoodCatNo 02.g. fruit toppings and coconut milk 1000 mg/kg 100 mg/kg 182 2005 2011 04.CODEX STAN 192-1995 Table One CAROTENES.2.2.2.1. 05.9 04.1 02. peanut butter) Vegetable (including mushrooms and fungi.1. roots and tubers.3 02.3 02.5 05. and nut and seed pulps and preparations (e. and aloe vera).. roots and tubers.9. pulses and legumes. other than food categories 05. including sherbet and sorbet Fruit in vinegar. for fine bakery wares).2.7.3 Imitation chocolate.10 04.1. candied vegetables) other than food category 04.1 and 12.g.2.g. or brine Canned or bottled (pasteurized) fruit 1000 mg/kg 1000 mg/kg 1000 mg/kg 2005 2005 2005 04. 12.2.2.2.6 1000 mg/kg 92 2008 04.2.1.0 04.2.9.7 1000 mg/kg 2005 05.2.2.1. dairy fat spreads and blended spreads MaxLevel 1000 mg/kg 600 mg/kg 1000 mg/kg Notes Year Adopted 2006 2008 2005 02.3 05. excluding fermented soybean products of food categories 06. including pulp. pulses and legumes. purees.2 100 mg/kg 500 mg/kg 2010 2005 05. including mixed and/or flavoured products based on fat emulsions Fat-based desserts excluding dairy-based dessert products of food category 01.2 FoodCategory Lard. nougats.5 Fermented vegetable (including mushrooms and fungi.2. and seaweeds in vinegar.6 Jams.6. and nuts and seeds Vegetables (including mushrooms and fungi.9. 06.5 04. and other animal fats Butter Fat spreads.2. roots and tubers. roots and tubers.2.1.2. fish oil.5 1000 mg/kg 500 mg/kg 2005 2005 04.2.1.2. BETA-.4 Edible ices. including rolled oats 400 mg/kg 2005 . oil.2. toppings (nonfruit) and sweet sauces 500 mg/kg 20000 mg/kg 2005 2005 06.3 Breakfast cereals.1.5 Vegetable (including mushrooms and fungi.1..2. pulses and legumes.2.8. vegetable desserts and sauces. brine. etc. seaweeds. marmelades Fruit-based spreads (e.8 Candied fruit Fruit preparations. pulses and legumes.2. roots and tubers.2.4 1000 mg/kg 2005 04.1.2.11 Fruit-based desserts..2 Dried vegetables (including mushrooms and fungi. and aloe vera) and seaweed products. and nut and seed purees and spreads (e.1. pulses and legumes. jellies. and aloe vera).7 1000 mg/kg 1000 mg/kg 2005 2005 03. seaweed. and aloe vera). and seaweeds 200 mg/kg 2011 04. roots and tubers.2..1.

BETA-.4. VEGETABLE 100 FoodCatNo 06.1.4 Salmon substitutes. savoury) and mixes Fresh meat.4 07.g. poultry. and/or salted fish and fish products. tapioca pudding) MaxLevel 1000 mg/kg 1000 mg/kg 1000 mg/kg Notes 210 & 211 153 Year Adopted 2011 2010 2005 06.2 10.1 09.g.g.1.09.2. marinated and/or in jelly Fish and fish products. crustaceans. excluding products of food categories 09.3 09. including bread stuffing and bread crumbs Fine bakery wares (sweet.1 Edible casings (e.2 08.2 Fish and fish products.2 12.2 Bread-type products. comminuted 1000 mg/kg 1000 mg/kg 20 mg/kg 4 & 16 2005 2005 2011 08. crustaceans.3.1. including mollusks. and echinoderms.3 06..4. crustaceans. including mollusks. dried.1 .2.4 09.4 12.3. poultry.3.2 06.3. and echinoderms Fresh eggs 500 mg/kg 1000 mg/kg 4 2005 2005 10. excluding sweet crackers 1000 mg/kg 1000 mg/kg 2005 2005 07.3 09. and echinoderms Smoked. including mollusks. maple syrup.g..3.3.2. and other fish roe products Semi-preserved fish and fish products. fermented.2.3 09.3 Heat-treated processed comminuted meat. and game products 20 mg/kg 5000 mg/kg 16 2005 2005 08. including mollusks.3. and echinoderms (e.1. custard) 1000 mg/kg 150 mg/kg 2005 2005 11.2 08.4. including canned or fermented fish and fish products. crustaceans.4 Egg products Egg-based desserts (e.1 Fully preserved. and echinoderms Cooked fish and fish products Cooked mollusks.4.4 10..2 Batters (e. caviar. for breading or batters for fish or poultry) Crackers. and echinoderms 1000 mg/kg 1000 mg/kg 1000 mg/kg 16 95 2005 2009 2005 09. sausage casings) Fresh fish 5000 mg/kg 100 mg/kg 4. xylose.4.6 07. poultry.2. including mollusks. fish paste). rice pudding.3 1000 mg/kg 1000 mg/kg 16 2005 2005 09. salty...1 09. crustaceans. and echinoderms.5 FoodCategory Dried pastas and noodles and like products Pre-cooked pastas and noodles and like products Cereal and starch based desserts (e.2 Frozen minced and creamed fish products. including mollusks.5 Fried fish and fish products.CODEX STAN 192-1995 Table One CAROTENES. and game products Frozen processed comminuted meat.1 Processed meat.2.g. including mollusks.g.2 08.4 Other sugars and syrups (e. poultry. crustaceans.3. poultry. and game products in whole pieces or cuts Non-heat treated processed comminuted meat. pickled and/or in brine 1000 mg/kg 1000 mg/kg 16 16 2005 2005 09. and echinoderms 1000 mg/kg 1000 mg/kg 16 2005 2005 09.3.. and game. crustaceans. and game products 5000 mg/kg 20 mg/kg 16 118 2005 2005 08. 16 & 50 2005 2010 09. sugar toppings) Seasonings and condiments Mustards 50 mg/kg 500 mg/kg 1000 mg/kg 2005 2011 2005 . crustaceans.

4.g. wine and spirituous cooler-type beverages. cheese sauce.6.5 12.3 Processed nuts. ketchup. mayonnaise.2 14.4 01.6 Dietetic foods (e. cream sauce.2 FoodCategory Soups and broths Emulsified sauces (e.2.3 12.CODEX STAN 192-1995 Table One CAROTENES. flavoured and/or fermented (e.2 15. drinking yoghurt.1 Water-based flavoured drinks.4 and 13.2 01. low alcoholic refreshers) Snacks . beer.fish based 20000 mg/kg 100 mg/kg 3 2011 2010 CAROTENOIDS INS 160a(i) beta-Carotenes. beta.g.2 100 mg/kg 20 mg/kg 100 mg/kg 209 2011 2011 2011 . cocoa.g.g.g.13.6 Food supplements 600 mg/kg 600 mg/kg 2005 2005 14.1 .4 14." "energy.6.4 14. salad dressing) Non-emulsified sauces (e.5 and 05. synthetic Functional Class: Colour Functional Class: Colour Functional Class: Colour INS 160a(iii) beta-Carotenes.1 12. including "sport. VEGETABLE 101 FoodCatNo 12. Blakeslea trispora INS 160e Carotenal.6 Cider and perry Wines (other than grape) Distilled spirituous beverages containing more than 15% alcohol 600 mg/kg 600 mg/kg 600 mg/kg 2005 2005 2005 14.1 Aromatized alcoholic beverages (e.. dried fruit) Snacks .2..Functional Class: Colour apo-8'FoodCategory MaxLevel Notes Year Adopted FoodCatNo 01.6. flour or starch based (from roots and tubers. cereal.1.7 Mixes for sauces and gravies Salads (e. pulses and legumes) 600 mg/kg 100 mg/kg 2005 2009 15.2.g..2.7 15.potato...1) Dietetic formulae for slimming purposes and weight reduction 600 mg/kg 600 mg/kg 2005 2005 13.g. supplementary foods for dietary use) excluding products of food categories 13.." or "electrolyte" drinks and particulated drinks Beer and malt beverages 2000 mg/kg 600 mg/kg 2005 2005 14.5 13.2 Dairy-based drinks.and nut-based spreads of food categories 04.4 Dietetic foods intended for special medical purposes (excluding products of food category 13.2.1. macaroni salad.3.5.3 13. eggnog. brown gravy) MaxLevel 1000 mg/kg 2000 mg/kg 2000 mg/kg Notes Year Adopted 2005 2005 2005 12. beta-apo-8'- INS 160f Carotenoic acid.2.. ethyl ester.2. chocolate milk.1. including coated nuts and nut mixtures (with e. BETA-. wheybased drinks) Beverage whiteners Cream analogues Milk and cream powder analogues 150 mg/kg 52 2009 01.3 2000 mg/kg 1000 mg/kg 2005 2005 13. potato salad) and sandwich spreads excluding cocoa.

g.2.g. and other animal fats 100 mg/kg 25 mg/kg 2009 2011 02.1. seaweeds.1.0 Fat-based desserts excluding dairy-based dessert products of food category 01.2. fruit or flavoured yoghurt) Lard.2. e. and nuts and seeds Vegetables (including mushrooms and fungi. purees. including pulp.2. and aloe vera)..2.2.1. or brine Canned or bottled (pasteurized) fruit 1000 mg/kg 200 mg/kg 161 2009 2010 04. chutney) excluding products of food category 04..2.2.6.5 Cheese powder (for reconstitution.1 01.11 Fermented fruit products Fruit fillings for pastries 500 mg/kg 100 mg/kg 2009 2009 04. pudding.8 04.1. marmelades Fruit-based spreads (e. including sherbet and sorbet 150 mg/kg 200 mg/kg 2009 2009 04.2.4 01.2.1 02.6.g.2. seaweeds.2.3 50 mg/kg 161 2010 04.4 Fruit in vinegar.CODEX STAN 192-1995 Table One CAROTENOIDS 102 FoodCatNo 01.6.2.2 1000 mg/kg 161 2009 04.5 50 mg/kg 161 2010 .2 Surface-treated fresh vegetables (including mushrooms and fungi. and aloe vera).1. seaweed. roots and tubers. and seaweeds Vegetable (including mushrooms and fungi. roots and tubers. pulses and legumes. oil.2. includes rind Rind of ripened cheese MaxLevel 100 mg/kg 100 mg/kg 500 mg/kg Notes Year Adopted 2011 2009 2009 01. 16 & 161 2010 04. brine.2. peanut butter) 50 mg/kg 161 2010 04. roots and tubers.g. or soybean sauce 500 mg/kg 4. and aloe vera). dairy fat spreads and blended spreads Fat emulsions mainly of type oil-in-water. pulses and legumes.6.2. tallow. jellies.2..2 FoodCategory Unripened cheese Ripened cheese.2. and nuts and seeds Dried vegetables (including mushrooms and fungi.3 01. pulses and legumes. including mixed and/or flavoured products based on fat emulsions 25 mg/kg 35 mg/kg 200 mg/kg 146 2008 2010 2009 02.7 02. and nut and seed purees and spreads (e. pulses and legumes.10 04. and aloe vera). fish oil.1.2.2. and aloe vera).1.2.5 Candied fruit 200 mg/kg 500 mg/kg 200 mg/kg 2009 2009 2009 04.2..7 Jams.1. and seaweeds in vinegar.1. pulses and legumes.4 Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi.1 01.6.3 04.6 04.1.2.9 Fruit preparations.1. including fruit-flavoured water-based desserts 100 mg/kg 150 mg/kg 161 & 182 2009 2009 04.1.5 04.4 03.6. roots and tubers. for cheese sauces) Processed cheese Cheese analogues 100 mg/kg 100 mg/kg 200 mg/kg 2009 2009 2009 01.7 Edible ices.3 Dairy-based desserts (e. fruit toppings and coconut milk Fruit-based desserts. oil.2.3 Butter Fat spreads.2 02. roots and tubers.

CODEX STAN 192-1995 Table One CAROTENOIDS

103

FoodCatNo 04.2.2.6

FoodCategory Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed pulps and preparations (e.g., vegetable desserts and sauces, candied vegetables) other than food category 04.2.2.5 Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweed products, excluding fermented soybean products of food categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3 Cocoa-based spreads, including fillings
Cocoa and chocolate products Imitation chocolate, chocolate substitute products

MaxLevel 50 mg/kg

Notes 92 & 161

Year Adopted 2010

04.2.2.7

50 mg/kg

2009

05.1.3
05.1.4 05.1.5

100 mg/kg
100 mg/kg 100 mg/kg

161
183

2010
2010 2009

05.2
05.3

Confectionery including hard and soft candy, nougats, etc. other than food categories 05.1, 05.3 and 05.4
Chewing gum

100 mg/kg
100 mg/kg

2009
2009

05.4
06.3

Decorations (e.g., for fine bakery wares), toppings (nonfruit) and sweet sauces
Breakfast cereals, including rolled oats

100 mg/kg
200 mg/kg

2009
2009

06.4.3
06.5

Pre-cooked pastas and noodles and like products
Cereal and starch based desserts (e.g., rice pudding, tapioca pudding)

1200 mg/kg
150 mg/kg

153

2009
2009

06.6 07.1.2
07.1.3

Batters (e.g., for breading or batters for fish or poultry) Crackers, excluding sweet crackers
Other ordinary bakery products (e.g., bagels, pita, English muffins)

500 mg/kg 1000 mg/kg
100 mg/kg

2009 2009
2011

07.1.4
07.1.5

Bread-type products, including bread stuffing and bread crumbs
Steamed breads and buns

200 mg/kg
100 mg/kg

116
216

2011
2011

07.2
08.1.2 08.3.1.1

Fine bakery wares (sweet, salty, savoury) and mixes
Fresh meat, poultry, and game, comminuted Cured (including salted) non-heat treated processed comminuted meat, poultry, and game products

100 mg/kg
100 mg/kg 100 mg/kg 4 & 16 16

2009
2011 2010

08.3.1.2
08.3.1.3

Cured (including salted) and dried non-heat treated processed comminuted meat, poultry, and game products
Fermented non-heat treated processed comminuted meat, poultry, and game products

20 mg/kg
20 mg/kg

16
16

2010
2010

08.3.2
08.4

Heat-treated processed comminuted meat, poultry, and game products
Edible casings (e.g., sausage casings)

20 mg/kg
100 mg/kg

16

2010
2011

09.1.1
09.1.2

Fresh fish
Fresh mollusks, crustaceans, and echinoderms

300 mg/kg
100 mg/kg

4
4 & 16

2011
2011

09.2
09.3

Processed fish and fish products, including mollusks, crustaceans, and echinoderms
Semi-preserved fish and fish products, including mollusks, crustaceans, and echinoderms

100 mg/kg
100 mg/kg

95
95

2011
2011

09.4

Fully preserved, including canned or fermented fish and fish products, including mollusks, crustaceans, and echinoderms

100 mg/kg

95

2009

CODEX STAN 192-1995 Table One CAROTENOIDS

104

FoodCatNo 10.1 10.4
11.4

FoodCategory Fresh eggs Egg-based desserts (e.g., custard)
Other sugars and syrups (e.g., xylose, maple syrup, sugar toppings)

MaxLevel 1000 mg/kg 150 mg/kg
50 mg/kg

Notes 4

Year Adopted 2011 2009

217

2011

12.2.2
12.4

Seasonings and condiments
Mustards

500 mg/kg
300 mg/kg

2009
2009

12.5 12.6
12.7

Soups and broths Sauces and like products
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 Dietetic foods intended for special medical purposes (excluding products of food category 13.1)

300 mg/kg 500 mg/kg
50 mg/kg

2009 2009
2009

13.3

50 mg/kg

2009

13.4
13.5

Dietetic formulae for slimming purposes and weight reduction
Dietetic foods (e.g., supplementary foods for dietary use) excluding products of food categories 13.1 - 13.4 and 13.6

50 mg/kg
300 mg/kg

2009
2009

13.6 14.1.4
14.2.2

Food supplements Water-based flavoured drinks, including "sport," "energy," or "electrolyte" drinks and particulated drinks
Cider and perry

300 mg/kg 100 mg/kg
200 mg/kg

2009 2009
2009

14.2.4
14.2.6

Wines (other than grape)
Distilled spirituous beverages containing more than 15% alcohol

200 mg/kg
200 mg/kg

2009
2009

14.2.7
15.1

Aromatized alcoholic beverages (e.g., beer, wine and spirituous cooler-type beverages, low alcoholic refreshers)
Snacks - potato, cereal, flour or starch based (from roots and tubers, pulses and legumes)

200 mg/kg
100 mg/kg

2009
2010

15.2

Processed nuts, including coated nuts and nut mixtures (with e.g., dried fruit)

100 mg/kg

2009

CASTOR OIL
INS 1503 Castor oil Functional Class: Anticaking agent, Carrier, Emulsifier, Glazing agent

FoodCatNo

FoodCategory

MaxLevel

Notes

Year Adopted

05.1.4
05.2

Cocoa and chocolate products
Confectionery including hard and soft candy, nougats, etc. other than food categories 05.1, 05.3 and 05.4

350 mg/kg
500 mg/kg

2007
2007

05.3
13.6

Chewing gum
Food supplements

2100 mg/kg
1000 mg/kg

2007
2007

CHLORINE
INS 925 Chlorine Functional Class: Flour treatment agent

CODEX STAN 192-1995 Table One CHLORINE

105

FoodCatNo 06.2.1

FoodCategory Flours

MaxLevel 2500 mg/kg

Notes 87

Year Adopted 2001

CHLORINE DIOXIDE
INS 926 Chlorine dioxide Functional Class: Flour treatment agent

FoodCatNo

FoodCategory

MaxLevel

Notes

Year Adopted

06.2.1

Flours

30 mg/kg

87

2010

CHLOROPHYLLS AND CHLOROPHYLLINS, COPPER COMPLEXES
INS 141(i) Chlorophylls, copper complexes Functional Class: Colour

INS 141(ii)

Chlorophyllin copper complexes, Functional Class: Colour potassium and sodium salts
FoodCategory MaxLevel Notes Year Adopted

FoodCatNo

01.1.2

Dairy-based drinks, flavoured and/or fermented (e.g., chocolate milk, cocoa, eggnog, drinking yoghurt, wheybased drinks)
Unripened cheese

50 mg/kg

52 & 190

2009

01.6.1

50 mg/kg

161

2009

01.6.2.1
01.6.2.2

Ripened cheese, includes rind
Rind of ripened cheese

15 mg/kg
75 mg/kg

2009
2009

01.6.2.3 01.6.4.2
01.6.5

Cheese powder (for reconstitution; e.g., for cheese sauces) Flavoured processed cheese, including containing fruit, vegetables, meat, etc.
Cheese analogues

50 mg/kg 50 mg/kg
50 mg/kg

2009 2009
2009

01.7
02.4

Dairy-based desserts (e.g., pudding, fruit or flavoured yoghurt)
Fat-based desserts excluding dairy-based dessert products of food category 01.7

500 mg/kg
500 mg/kg

2009
2009

03.0
04.1.2.3

Edible ices, including sherbet and sorbet
Fruit in vinegar, oil, or brine

500 mg/kg
100 mg/kg 62

2009
2005

04.1.2.4 04.1.2.5
04.1.2.6

Canned or bottled (pasteurized) fruit Jams, jellies, marmelades
Fruit-based spreads (e.g., chutney) excluding products of food category 04.1.2.5

100 mg/kg 200 mg/kg
150 mg/kg

62 161

2005 2009
2009

04.1.2.7
04.1.2.8

Candied fruit
Fruit preparations, including pulp, purees, fruit toppings and coconut milk

250 mg/kg
100 mg/kg 62 & 182

2009
2008

04.1.2.9
04.1.2.10

Fruit-based desserts, including fruit-flavoured water-based desserts
Fermented fruit products

150 mg/kg
100 mg/kg 62

2009
2005

04.1.2.11

Fruit fillings for pastries

100 mg/kg

62

2005

CODEX STAN 192-1995 Table One CHLOROPHYLLS AND CHLOROPHYLLINS, COPPER COMPLEXES

106

FoodCatNo 04.1.2.12 04.2.2.5

FoodCategory Cooked fruit Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed purees and spreads (e.g., peanut butter) Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed pulps and preparations (e.g., vegetable desserts and sauces, candied vegetables) other than food category 04.2.2.5 Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweed products, excluding fermented soybean products of food categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3 Cooked or fried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds
Cocoa mixes (syrups)

MaxLevel 100 mg/kg 100 mg/kg

Notes 62 62

Year Adopted 2005 2005

04.2.2.6

100 mg/kg

62 & 92

2008

04.2.2.7

100 mg/kg

62

2005

04.2.2.8

100 mg/kg

62

2005

05.1.2

6.4 mg/kg

62 & 161

2009

05.1.3
05.1.4

Cocoa-based spreads, including fillings
Cocoa and chocolate products

6.4 mg/kg
700 mg/kg

62 & 161
183

2009
2009

05.1.5
05.2.1 05.2.2

Imitation chocolate, chocolate substitute products
Hard candy Soft candy

700 mg/kg
700 mg/kg 100 mg/kg

2009
2009 2009

05.2.3
05.3

Nougats and marzipans
Chewing gum

100 mg/kg
700 mg/kg

2009
2009

05.4
06.4.3 06.5

Decorations (e.g., for fine bakery wares), toppings (nonfruit) and sweet sauces
Pre-cooked pastas and noodles and like products Cereal and starch based desserts (e.g., rice pudding, tapioca pudding)

100 mg/kg
100 mg/kg 75 mg/kg 153

2009
2009 2009

07.1.4
07.2

Bread-type products, including bread stuffing and bread crumbs
Fine bakery wares (sweet, salty, savoury) and mixes

6.4 mg/kg
75 mg/kg

62 &161

2009
2009

09.2.3
09.2.4.1

Frozen minced and creamed fish products, including mollusks, crustaceans, and echinoderms
Cooked fish and fish products

40 mg/kg
30 mg/kg

95
62 & 95

2009
2009

09.2.4.3
09.2.5

Fried fish and fish products, including mollusks, crustaceans, and echinoderms
Smoked, dried, fermented, and/or salted fish and fish products, including mollusks, crustaceans, and echinoderms

40 mg/kg
200 mg/kg

95

2009
2009

09.3.1
09.3.2

Fish and fish products, including mollusks, crustaceans, and echinoderms, marinated and/or in jelly
Fish and fish products, including mollusks, crustaceans, and echinoderms, pickled and/or in brine

40 mg/kg
40 mg/kg

16
16

2009
2009

09.3.3
09.3.4

Salmon substitutes, caviar, and other fish roe products
Semi-preserved fish and fish products, including mollusks, crustaceans, and echinoderms (e.g., fish paste), excluding products of food categories 09.3.1 - 09.3.3

200 mg/kg
75 mg/kg 95

2009
2009

CODEX STAN 192-1995 Table One CHLOROPHYLLS AND CHLOROPHYLLINS, COPPER COMPLEXES

107

FoodCatNo 09.4
10.4 11.4

FoodCategory Fully preserved, including canned or fermented fish and fish products, including mollusks, crustaceans, and echinoderms
Egg-based desserts (e.g., custard) Other sugars and syrups (e.g., xylose, maple syrup, sugar toppings)

MaxLevel 500 mg/kg
300 mg/kg 64 mg/kg

Notes 95
2 62

Year Adopted 2009
2009 2005

12.2.2
12.4

Seasonings and condiments
Mustards

500 mg/kg
500 mg/kg

2009
2009

12.5
12.6 13.6

Soups and broths
Sauces and like products Food supplements

400 mg/kg
100 mg/kg 500 mg/kg

127

2009
2009

3

2009

14.1.4
15.1

Water-based flavoured drinks, including "sport," "energy," or "electrolyte" drinks and particulated drinks
Snacks - potato, cereal, flour or starch based (from roots and tubers, pulses and legumes)

300 mg/kg
350 mg/kg

2009
2009

15.2
15.3

Processed nuts, including coated nuts and nut mixtures (with e.g., dried fruit)
Snacks - fish based

100 mg/kg
350 mg/kg

2009
2009

CITRIC ACID
INS 330 Citric acid Functional Class: Acidity regulator, Antioxidant, Sequestrant

FoodCatNo
01.6.6

FoodCategory
Whey protein cheese

MaxLevel
GMP

Notes

Year Adopted
2006

02.1.1
14.1.2.1

Butter oil, anhydrous milkfat, ghee
Fruit juice

GMP
3000 mg/kg

171
122

2006
2005

14.1.2.3
14.1.3.1 14.1.3.3

Concentrates for fruit juice
Fruit nectar Concentrates for fruit nectar

3000 mg/kg
5000 mg/kg 5000 mg/kg

122 & 127

2005
2005

127

2005

CYCLAMATES
INS 952(i) INS 952(ii)
INS 952(iv)

Cyclamic acid Calcium cyclamate
Sodium cyclamate

Functional Class: Sweetener Functional Class: Sweetener
Functional Class: Sweetener

FoodCatNo
01.1.2

FoodCategory
Dairy-based drinks, flavoured and/or fermented (e.g., chocolate milk, cocoa, eggnog, drinking yoghurt, wheybased drinks) Dairy-based desserts (e.g., pudding, fruit or flavoured yoghurt)

MaxLevel
250 mg/kg

Notes
17 & 161

Year Adopted
2007

01.7

250 mg/kg

17 & 161

2007

02.4

Fat-based desserts excluding dairy-based dessert products of food category 01.7

250 mg/kg

17 & 161

2007

156 & 161 17 & 161 2007 2007 2007 05. pulses and legumes.1.4 04.4 Fine bakery wares (sweet..5 13. 127 & 161 2007 05.2 250 mg/kg 17. vegetable desserts and sauces.1.6 04. seaweed.8 Fruit-based spreads (e.9 04. including those containing highintensity sweeteners 500 mg/kg GMP 17 & 159 17 2007 2007 12. salty.1 .3 and 05.1 12.6 Dietetic foods (e. macaroni salad. rice pudding.4 Cocoa-based spreads.g.6 Food supplements 400 mg/kg 1250 mg/kg 17 17 2007 2007 14.2.1.6 Fruit-based desserts.2.2 14.4 400 mg/kg 400 mg/kg 17 17 2007 2007 13..2.4 and 13.5 Decorations (e.1. fruit toppings and coconut milk 2000 mg/kg 250 mg/kg 17 & 161 17 & 161 2007 2007 04.1.2.4 11. for fine bakery wares).3 Dietetic foods intended for special medical purposes (excluding products of food category 13. supplementary foods for dietary use) excluding products of food categories 13.g.2 05.1. and nut and seed pulps and preparations (e.4 Chewing gum 500 mg/kg 500 mg/kg 3000 mg/kg 17 & 161 17..g.2.3.5 FoodCategory Edible ices.2.5 and 05.1. marmelades MaxLevel 250 mg/kg 1000 mg/kg 1000 mg/kg Notes 17 & 161 17 & 161 17 & 161 Year Adopted 2007 2007 2007 04. chutney) excluding products of food category 04. custard) 1600 mg/kg 250 mg/kg 17 & 165 17 & 161 2007 2007 11. jellies.2. xylose..1) Dietetic formulae for slimming purposes and weight reduction 500 mg/kg 500 mg/kg 17 & 161 17 & 161 2008 2008 13.3 05.g.6 Other sugars and syrups (e.3. maple syrup.g. mayonnaise.4 06.13.and nut-based spreads of food categories 04. etc.3.2 10. potato salad) and sandwich spreads excluding cocoa. 122 & 127 2005 2007 2005 . candied vegetables) other than food category 04. nougats. chocolate substitute products Confectionery including hard and soft candy.5 05.g. toppings (nonfruit) and sweet sauces Cereal and starch based desserts (e..2. tapioca pudding) 500 mg/kg 250 mg/kg 17 & 161 17 & 161 2007 2007 07. including fruit-flavoured water-based desserts Vegetable (including mushrooms and fungi. including sherbet and sorbet Canned or bottled (pasteurized) fruit Jams.1 14. purees. savoury) and mixes Egg-based desserts (e.1. including pulp. roots and tubers. salad dressing) Salads (e.3 Imitation chocolate.5 Cocoa mixes (syrups) 250 mg/kg 250 mg/kg 17 & 161 17 & 161 2007 2008 05.1...1.1.1.5 Fruit preparations.2.0 04.g..CODEX STAN 192-1995 Table One CYCLAMATES 108 FoodCatNo 03. including fillings Cocoa and chocolate products 500 mg/kg 500 mg/kg 17 & 161 17 & 161 2007 2007 05.1. 05.2.3 13.3 Fruit nectar Vegetable nectar Concentrates for fruit nectar 400 mg/kg 400 mg/kg 400 mg/kg 17 & 122 17 & 161 17.1. sugar toppings) Table-top sweeteners.g..6.g. other than food categories 05. and aloe vera).2.1.2.7 Emulsified sauces (e.

5." "energy.3..1 01.4 FoodCategory Concentrates for vegetable nectar Water-based flavoured drinks. wine and spirituous cooler-type beverages. and reduced fat creams (plain) 5000 mg/kg 5000 mg/kg 6000 mg/kg 2005 2005 2007 01.4 Clotted cream (plain) Cream analogues 5000 mg/kg 6000 mg/kg 2006 2007 01. low alcoholic refreshers) 250 mg/kg 17 2007 CYCLODEXTRIN.2 5000 mg/kg 2005 01. flavoured and/or fermented (e. beer.4 01.2 FoodCategory Dairy-based drinks.7 02. pulses and legumes) 500 mg/kg 2004 DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL INS 472e Diacetyltartaric and fatty acid esters of glycerol Functional Class: Emulsifier. BETAINS 459 Cyclodextrin.1.3 Dairy-based desserts (e.4.1. betaFunctional Class: Carrier. cocoa. including "sport.2 01. Thickener FoodCatNo FoodCategory MaxLevel Notes Year Adopted 05. chocolate milk. includes rind 10000 mg/kg 10000 mg/kg 10000 mg/kg 2006 2005 2005 01.2.2 01." or "electrolyte" drinks and particulated drinks MaxLevel 400 mg/kg 350 mg/kg Notes 17. drinking yoghurt.1.4 14. including "sport. flour or starch based (from roots and tubers.1 Snacks .g.g.. tallow.4.1.. heat-treated after fermentation [[84]] MaxLevel 5000 mg/kg Notes Year Adopted 2005 01. cereal.2 02.4 Chewing gum Water-based flavoured drinks. 127 & 161 17 & 127 Year Adopted 2007 2010 14. fruit or flavoured yoghurt) Vegetable oils and fats Lard.6.5.3. whipping and whipped creams.4. pudding.3 01. fish oil.1 Milk powder and cream powder (plain) Milk and cream powder analogues Ripened cheese. and other animal fats 10000 mg/kg 10000 mg/kg 10000 mg/kg 2005 2006 2006 .1. Stabilizer.5 Processed cheese Cheese analogues 10000 mg/kg 10000 mg/kg 2005 2005 01." "energy.CODEX STAN 192-1995 Table One CYCLAMATES 109 FoodCatNo 14.3 14.2.2 Renneted milk (plain) Beverage whiteners Sterilized and UHT creams.7 Aromatized alcoholic beverages (e.6.2. wheybased drinks) Fermented milks (plain). eggnog. Stabilizer FoodCatNo 01." or "electrolyte" drinks and particulated drinks 20000 mg/kg 500 mg/kg 2001 2001 15.1.2. Sequestrant.1.potato.g.6.2 01.

2.6.2. and aloe vera) and seaweed products. tapioca pudding) 10000 mg/kg 5000 mg/kg 2005 2005 06.2.3 02.10 04.2.2. nougats. 12.5 Pre-cooked pastas and noodles and like products Cereal and starch based desserts (e.9. and aloe vera). including pulp.2 02. pulses and legumes.7. 12.g. and aloe vera).2 Edible ices..2 Fermented fruit products Dried vegetables (including mushrooms and fungi. seaweeds. including fruit-flavoured water-based desserts 1000 mg/kg 2500 mg/kg 2500 mg/kg 2005 2005 2005 04. oil. and aloe vera).g.. vegetable desserts and sauces.1.3 2500 mg/kg 2005 04. brine.2. and seaweeds in vinegar.1.2.g.1.8 2500 mg/kg 2005 05. or soybean sauce 2500 mg/kg 10000 mg/kg 2005 2005 04. and nut and seed pulps and preparations (e.2 Batters (e. roots and tubers. and nuts and seeds Vegetables (including mushrooms and fungi.4 Chewing gum Decorations (e. pulses and legumes.8.5 Fermented vegetable (including mushrooms and fungi.g. other than food categories 05. roots and tubers.6 Fruit in vinegar. roots and tubers.1. savoury) and mixes 5000 mg/kg 6000 mg/kg 20000 mg/kg 2005 2006 2006 ..6 Vegetable (including mushrooms and fungi. toppings (nonfruit) and sweet sauces 2500 mg/kg 2005 04.2.2.CODEX STAN 192-1995 Table One DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL 110 FoodCatNo 02.2 Flours and starches (including soybean powder) Dried pastas and noodles and like products 3000 mg/kg 5000 mg/kg 186 2008 2008 06.9.3 04.2.7 2500 mg/kg 2005 04.3 05.1 07. rice pudding.8 04.2. dairy fat spreads and blended spreads Fat emulsions mainly of type oil-in-water. excluding fermented soybean products of food categories 06. or brine Fruit-based spreads (e.3 06.3 Cooked or fried vegetables (including mushrooms and fungi.1. salty. candied vegetables) other than food category 04.2.9 Candied fruit Fruit preparations.2. roots and tubers.2.2.2.2 05. for breading or batters for fish or poultry) Bread and ordinary bakery wares Fine bakery wares (sweet.2.. seaweed. pulses and legumes. purees. roots and tubers. and aloe vera).1.4. for fine bakery wares).2.1. pulses and legumes.4 10000 mg/kg 50000 mg/kg 10000 mg/kg 2005 2005 2005 06.9.g.6 07.1.7 04. etc..1.4 FoodCategory Fat spreads.2. including mixed and/or flavoured products based on fat emulsions Fat-based desserts excluding dairy-based dessert products of food category 01.2.0 04.8.2.2.1 and 12. pulses and legumes.2 06. 06.7 MaxLevel 10000 mg/kg 10000 mg/kg 5000 mg/kg Notes Year Adopted 2005 2005 2005 03.1.5 1000 mg/kg 5000 mg/kg 2005 2005 04. chutney) excluding products of food category 04.3 and 05.2. fruit toppings and coconut milk Fruit-based desserts. and seaweeds Confectionery including hard and soft candy. including sherbet and sorbet Dried fruit 1000 mg/kg 10000 mg/kg 2006 2005 04.4. oil. 05.

including "sport.6 Mustards Soups and broths Sauces and like products 10000 mg/kg 5000 mg/kg 10000 mg/kg 2005 2005 2005 12.2 Processed nuts. macaroni salad.2.2.5 and 05.2. and other hot cereal and grain beverages.g. pulses and legumes) 10000 mg/kg 20000 mg/kg 2005 2005 15. tea. cereal.4 5000 mg/kg 5000 mg/kg 2005 2005 13.g. low alcoholic refreshers) Snacks .3 13. coffee substitutes. supplementary foods for dietary use) excluding products of food categories 13..5 13.g.13.5 14.4 12." "energy.5 12.3 Dietetic foods intended for special medical purposes (excluding products of food category 13.1.1.6 Food supplements Water-based flavoured drinks.potato..4 Dietetic foods (e.1." or "electrolyte" drinks and particulated drinks 5000 mg/kg 5000 mg/kg 5000 mg/kg 2005 2005 2005 14.1) Dietetic formulae for slimming purposes and weight reduction 5000 mg/kg 2005 13. custard) Salt Substitutes MaxLevel 5000 mg/kg 5000 mg/kg 16000 mg/kg Notes Year Adopted 2005 2005 2006 12.1. potato salad) and sandwich spreads excluding cocoa.5 Water-based flavoured drinks..2. coffee substitutes.4 14. herbal infusions.4 12.g.g.1.2 FoodCategory Dried and/or heat coagulated egg products Egg-based desserts (e.1 ..2 14.4 14.4 14.6 Wines (other than grape) Distilled spirituous beverages containing more than 15% alcohol 5000 mg/kg 5000 mg/kg 2005 2005 14. excluding cocoa Cider and perry 500 mg/kg 5000 mg/kg 142 2006 2005 14.2. herbal infusions. excluding cocoa 250 mg/kg 250 mg/kg 18 18 1999 2004 14.CODEX STAN 192-1995 Table One DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL 111 FoodCatNo 10.3 Cider and perry Grape wines 250 mg/kg 200 mg/kg 18 18 2004 2004 14. including coated nuts and nut mixtures (with e.7 15.2." or "electrolyte" drinks and particulated drinks Coffee. beer.1 Aromatized alcoholic beverages (e." "energy..7 Salads (e.4 and 13.and nut-based spreads of food categories 04.2.2.2. and other hot cereal and grain beverages. wine and spirituous cooler-type beverages.6 14.2.5 Wines (other than grape) Mead 250 mg/kg 200 mg/kg 18 18 2004 2004 .2. tea.3 10. including "sport.1.2 Coffee. flour or starch based (from roots and tubers. dried fruit) 10000 mg/kg 2005 DIMETHYL DICARBONATE INS 242 Dimethyl dicarbonate Functional Class: Preservative FoodCatNo FoodCategory MaxLevel Notes Year Adopted 14.

3 250 mg/kg 21 2001 04. pulses and legumes..2 Fat spreads.1. and nut and seed purees and spreads (e.3 04. Sequestrant INS 386 Disodium ethylenediaminetetraacetate FoodCategory Functional Class: Antioxidant. and aloe vera). excluding fermented soybean products of food categories 06. roots and tubers. pulses and legumes.5 250 mg/kg 130 mg/kg 100 mg/kg 21 21 21 2008 2001 2001 04.9. pulses and legumes. oil.6.2 04.. and aloe vera).2.9.2.8. and seaweeds in vinegar. and aloe vera).g. brine.2.1. chutney) excluding products of food category 04.2.g.4 Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi.2.1. and game products in whole pieces or cuts 30 mg/kg 4 & 16 2011 ETHYLENE DIAMINE TETRA ACETATES INS 385 Calcium disodium ethylenediaminetetraacetate Functional Class: Antioxidant.1.2.1. and seaweeds Vegetable (including mushrooms and fungi. or soybean sauce 100 mg/kg 21 & 110 2006 04. jellies. peanut butter) 365 mg/kg 21 2001 04.2. and aloe vera).7 04.5 04.6 Fruit in vinegar. marmelades Fruit-based spreads (e. oil. roots and tubers. or brine Jams.3 Chewing gum Decorations (e.3 05. pulses and legumes.2. Sequestrant FoodCatNo MaxLevel Notes Year Adopted 02.2.2. seaweed. pulses and legumes.7. roots and tubers.2. 12. Colour retention agent. roots and tubers.2. and nuts and seeds Dried vegetables (including mushrooms and fungi.11 Fermented fruit products Fruit fillings for pastries 250 mg/kg 650 mg/kg 21 21 2008 2001 04. 06. seaweeds. and aloe vera).8.2. roots and tubers.2 800 mg/kg 21& 64 2001 04.. seaweeds.1.7 Candied fruit Fermented vegetable (including mushrooms and fungi. toppings (nonfruit) and sweet sauces 200 mg/kg 30 mg/kg 54 2005 2011 05. dairy fat spreads and blended spreads Dried fruit 100 mg/kg 265 mg/kg 21 21 2001 2001 04.2. Preservative.4 50 mg/kg 100 mg/kg 2011 2011 08. poultry.g. and nuts and seeds Vegetables (including mushrooms and fungi.CODEX STAN 192-1995 Table One ERYTHROSINE 112 ERYTHROSINE INS 127 Erythrosine Functional Class: Colour FoodCatNo FoodCategory MaxLevel Notes Year Adopted 04.1 and 12. for fine bakery wares).1.2.1 Frozen vegetables (including mushrooms and fungi.9.10 04.1. roots and tubers.2. pulses and legumes.5 250 mg/kg 21 2001 . Preservative.2.2 Processed meat.2.1.2.2. and aloe vera) and seaweed products.2. 12.2.2.

2. pulses and legumes.2.1.3 Fully preserved.5 and 05.8. and fish products.6.1 14. cheese sauce.2. spices. and echinoderms 75 mg/kg 75 mg/kg 21 21 2001 2001 09. excluding cocoa 100 mg/kg 21 2001 13.1 09.9.6.4 12.7 Salads (e.g.CODEX STAN 192-1995 Table One ETHYLENE DIAMINE TETRA ACETATES 113 FoodCatNo 04.3 Cooked or fried vegetables (including mushrooms and fungi.5 08. 12. and aloe vera). fish fillets.4 10.2. and echinoderms Frozen battered fish...2." or "electrolyte" drinks and particulated drinks Coffee. 06.3. including fillings MaxLevel 80 mg/kg Notes 21 Year Adopted 2001 04.2 Mustards Emulsified sauces (e.2.2. crustaceans. including mollusks. herbal infusions.g.2.g.2.2 Cereal and starch based desserts (e.2. pulses and legumes. poultry. coffee substitutes. cream sauce.g.6. including mollusks.2.2.9. tea.8. and seaweeds Cocoa-based spreads.1. and aloe vera) and seaweed products..3..g. including mollusks. mayonnaise. including those containing highintensity sweeteners Herbs.3 50 mg/kg 21 2001 06. and game products 315 mg/kg 35 mg/kg 21 21 2001 2001 09. and echinoderms Dried and/or heat coagulated egg products 340 mg/kg 200 mg/kg 21 21 & 47 2001 2001 11.6 Beer and malt beverages Distilled spirituous beverages containing more than 15% alcohol 25 mg/kg 25 mg/kg 21 21 2004 2005 14. roots and tubers. rice pudding. crustaceans. and nut and seed pulps and preparations (e. pulses and legumes. ketchup.7 Aromatized alcoholic beverages (e. 12. salad dressing) Non-emulsified sauces (e. and aloe vera).5 150 mg/kg 200 mg/kg 35 mg/kg 21 21 21 2001 2001 2001 14.2 Frozen fish.7.2 Table-top sweeteners. and other hot cereal and grain beverages..and nut-based spreads of food categories 04. macaroni salad. crustaceans. seasonings and condiments (e. including mollusks.8 250 mg/kg 21 2001 05.1. potato salad) and sandwich spreads excluding cocoa.g. brown gravy) 75 mg/kg 100 mg/kg 75 mg/kg 21 21 21 2001 2001 2001 12.1.. fish fillets..3 Food supplements Water-based flavoured drinks.g.1. and echinoderms.6 14. crustaceans. roots and tubers.2 Cooked fish and fish products Fish and fish products.9.6 FoodCategory Vegetable (including mushrooms and fungi.2. seasoning for instant noodles) 1000 mg/kg 70 mg/kg 21 & 96 21 2005 2001 12.1 09. wine and spirituous cooler-type beverages. low alcoholic refreshers) 25 mg/kg 21 2007 . roots and tubers. and fish products. candied vegetables) other than food category 04.2.1 12.2." "energy. excluding fermented soybean products of food categories 06. including canned or fermented fish and fish products.4. beer. including "sport.2.2.5 Fermented vegetable (including mushrooms and fungi.7 250 mg/kg 21 2001 04. seaweed. pickled and/or in brine 50 mg/kg 250 mg/kg 21 21 2005 2001 09.4 14. vegetable desserts and sauces.2. tapioca pudding) Heat-treated processed comminuted meat.2.6 12.1 and 12.

and seaweeds Fermented vegetable (including mushrooms and fungi. pudding. chocolate milk. flavoured and/or fermented (e..8 04. drinking yoghurt. poultry.1.3 Fruit fillings for pastries Vegetables (including mushrooms and fungi.4 04.3 and 05. nougats.1 Bakery wares Fresh meat. roots and tubers.2.6 04. and game 100 mg/kg 100 mg/kg 161 3.g.2.9.11 04. jellies. toppings (nonfruit) and sweet sauces 100 mg/kg 300 mg/kg 100 mg/kg 2009 1999 2009 06.2. sausage casings) Cooked fish and fish products 100 mg/kg 100 mg/kg 100 mg/kg 3&4 3&4 2009 2009 1999 . poultry.4 Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi. pulses and legumes.1.4 Confectionery including hard and soft candy.g. and other animal fats Fat-based desserts excluding dairy-based dessert products of food category 01.2 05.4 Lard. fish oil.7 100 mg/kg 2 1999 02.8.. chutney) excluding products of food category 04.2.CODEX STAN 192-1995 Table One FAST GREEN FCF 114 FAST GREEN FCF INS 143 Fast green FCF Functional Class: Colour FoodCatNo FoodCategory MaxLevel Notes Year Adopted 01. or soybean sauce 100 mg/kg 300 mg/kg 161 2009 1999 04.2.2. and aloe vera).1. 05.9 Fruit preparations.1..9. and aloe vera).1. wheybased drinks) Dairy-based desserts (e.2. tallow. oil. 12.3 06. 12.9.3 200 mg/kg 1999 04.4. and aloe vera) and seaweed products.7 100 mg/kg 161 2009 05.0 04.1 Processed meat. etc.4.1.4 09.2.7 Fruit-based spreads (e.g.1.. marmelades 100 mg/kg 200 mg/kg 400 mg/kg 1999 1999 1999 04.2 08. for fine bakery wares).1 and 12..2.2.2. rice pudding.3 02.5 Candied fruit 100 mg/kg 100 mg/kg 161 161 2009 2009 04.2. and game products in whole pieces or cuts Edible casings (e. excluding fermented soybean products of food categories 06.0 08.7. tapioca pudding) 290 mg/kg 100 mg/kg 194 161 2010 2009 07. purees.1. fruit or flavoured yoghurt) 100 mg/kg 52 2008 01.g.7 GMP 100 mg/kg 1999 2009 03. brine. roots and tubers.2.2. including fruit-flavoured water-based desserts 100 mg/kg 100 mg/kg 161 & 182 161 2009 2009 04.2. pulses and legumes. including sherbet and sorbet Canned or bottled (pasteurized) fruit Jams. cocoa.1. roots and tubers. 4 & 16 2009 2009 08.3 05.g.1.5 Pre-cooked pastas and noodles and like products Cereal and starch based desserts (e.5 Edible ices. 06. including pulp. and seaweeds in vinegar.1.8. fruit toppings and coconut milk Fruit-based desserts.g.2..2.2 Dairy-based drinks. other than food categories 05. pulses and legumes. eggnog.4 Chewing gum Decorations (e.6.1.

beer.2. and other fish roe products Fully preserved.2. including "sport. oil.6 Water-based flavoured drinks.. caviar.. fermented. low alcoholic refreshers) 100 mg/kg 1999 FERRIC AMMONIUM CITRATE INS 381 Ferric ammonium citrate Functional Class: Anticaking agent FoodCatNo 14.2.6 Seasonings and condiments Emulsified sauces (e.. including canned or fermented fish and fish products. brine. pulses and legumes.3 FoodCategory Vegetables (including mushrooms and fungi. including mollusks.5 09.3 FoodCategory Concentrates (liquid or solid) for water-based flavoured drinks MaxLevel 10 mg/kg Notes 23 Year Adopted 1999 FERROCYANIDES INS 535 Sodium ferrocyanide Functional Class: Anticaking agent INS 536 INS 538 Potassium ferrocyanide Calcium ferrocyanide Functional Class: Anticaking agent Functional Class: Anticaking agent FoodCatNo 12.3.4." or "electrolyte" drinks and particulated drinks Distilled spirituous beverages containing more than 15% alcohol 100 mg/kg 100 mg/kg 1999 1999 14.7 Aromatized alcoholic beverages (e. crustaceans.2. dried. wine and spirituous cooler-type beverages. salad dressing) Food supplements 100 mg/kg 100 mg/kg 600 mg/kg 2009 2009 2009 14.g. and echinoderms Salmon substitutes.1.2 Salt Substitutes Seasonings and condiments 20 mg/kg 20 mg/kg 24 24 1999 1999 FERROUS GLUCONATE INS 579 Ferrous gluconate Functional Class: Colour retention agent FoodCatNo 04.2.4 Fresh eggs Egg-based desserts (e.4 FoodCategory Smoked.1.6.g.1 FoodCategory Salt MaxLevel 14 mg/kg Notes 24 & 107 Year Adopted 2006 12. and echinoderms MaxLevel 100 mg/kg 100 mg/kg 100 mg/kg Notes Year Adopted 1999 1999 95 2009 10.2.1.2 12. mayonnaise.4 14.CODEX STAN 192-1995 Table One FAST GREEN FCF 115 FoodCatNo 09. and/or salted fish and fish products.g.1.1 13.1 10.3 09. and aloe vera). or soybean sauce MaxLevel 150 mg/kg Notes 23 & 48 Year Adopted 1999 .2.2 12. crustaceans." "energy. and seaweeds in vinegar. including mollusks. custard) GMP 100 mg/kg 4 1999 2009 12. roots and tubers.

oil. including "sport.2. and nuts and seeds 110 mg/kg 110 mg/kg 2005 2005 14.4 Water-based flavoured drinks.1. pulses and legumes." "energy.2. and aloe vera). seaweeds. including "sport. roots and tubers. wheybased drinks) MaxLevel 150 mg/kg Notes 52 & 181 Year Adopted 2009 01.2 FoodCategory Dairy-based drinks.4. brine." "energy.6 Whey protein cheese GMP 2006 GLYCEROL ESTER OF WOOD ROSIN INS 445(iii) Glycerol ester of wood rosin Functional Class: Emulsifier FoodCatNo FoodCategory MaxLevel Notes Year Adopted 04. or soybean sauce 150 mg/kg 23 & 48 1999 FORMIC ACID INS 236 Formic acid Functional Class: Preservative FoodCatNo 12.6 14.5.3 Vegetables (including mushrooms and fungi. flavoured and/or fermented (e. Sequestrant FoodCatNo FoodCategory MaxLevel Notes Year Adopted 01.1." or "electrolyte" drinks and particulated drinks 150 mg/kg 1999 GRAPE SKIN EXTRACT INS 163(ii) Grape skin extract Functional Class: Colour FoodCatNo 01.2 04. Raising agent.1.2. eggnog. drinking yoghurt." or "electrolyte" drinks and particulated drinks MaxLevel 200 mg/kg 100 mg/kg Notes 25 25 Year Adopted 2001 2001 GLUCONO DELTA-LACTONE INS 575 Glucono delta-lactone Functional Class: Acidity regulator.4 FoodCategory Sauces and like products Water-based flavoured drinks.1.2 Surface-treated fresh fruit Surface-treated fresh vegetables (including mushrooms and fungi.g.6.1.4 01. and aloe vera). pulses and legumes. 201 & 209 2011 2011 . cocoa. chocolate milk.2 Cream analogues Milk and cream powder analogues 150 mg/kg 150 mg/kg 181 & 201 181. and seaweeds in vinegar..CODEX STAN 192-1995 Table One FERROUS LACTATE 116 FERROUS LACTATE INS 585 Ferrous lactate Functional Class: Colour retention agent FoodCatNo FoodCategory MaxLevel Notes Year Adopted 04.1. roots and tubers.

2.5 1500 mg/kg 500 mg/kg 500 mg/kg 181 161 & 181 161 & 181 2011 2009 2009 04.1. including pulp.1. tapioca pudding) 200 mg/kg 200 mg/kg 181 2010 2011 07.1. candied vegetables) other than food category 04.3 500 mg/kg 100 mg/kg 161 & 181 179 & 181 2009 2011 04.2 01.3 Fruit fillings for pastries Vegetables (including mushrooms and fungi. roots and tubers. meat.7 100 mg/kg 161 & 181 2009 05.4.4 04. fruit toppings and coconut milk 1000 mg/kg 500 mg/kg 179. poultry.11 04.3 Edible ices.1.5 05. chutney) excluding products of food category 04.10 Fruit-based desserts.2. roots and tubers.4 Crackers.1.CODEX STAN 192-1995 Table One GRAPE SKIN EXTRACT 117 FoodCatNo 01.2.2.2.7.2. toppings (nonfruit) and sweet sauces 200 mg/kg 500 mg/kg 500 mg/kg 181 181 181 2009 2009 2009 06. vegetables.2.g. including bread stuffing and bread crumbs 200 mg/kg 200 mg/kg 181 181 2011 2011 08. pudding. and aloe vera).1 and 12. oil.1. pulses and legumes. vegetable desserts and sauces.g.g.5 04.3 05.6 100 mg/kg 92 & 181 2011 04..2.5 100 mg/kg 179 & 181 2011 04.9..2. and seaweeds in vinegar. jellies.1. and game.2. chocolate substitute products Chewing gum Decorations (e.1.8.2. or soybean sauce Vegetable (including mushrooms and fungi. seaweed.2. and nut and seed purees and spreads (e.2 Fresh meat.7 200 mg/kg 200 mg/kg 181 181 2009 2009 03. fruit or flavoured yoghurt) Fat-based desserts excluding dairy-based dessert products of food category 01.2. including sherbet and sorbet Fruit in vinegar.2.2 07. pulses and legumes. and aloe vera).2.4 Dairy-based desserts (e.1.1.1. or brine 100 mg/kg 1500 mg/kg 181 161 2011 2009 04.5 Breakfast cereals.1. and aloe vera) and seaweed products..2. comminuted 1000 mg/kg 4. including rolled oats Cereal and starch based desserts (e.2.6. and aloe vera). excluding fermented soybean products of food categories 06. including containing fruit. for fine bakery wares).4 Imitation chocolate.6.2. 12.6 Canned or bottled (pasteurized) fruit Jams.3 06.0 04.. roots and tubers.2.7 04. etc. purees.1. seaweed.8 Candied fruit Fruit preparations.9 04. pulses and legumes.8. 16 & 94 2010 . including fruit-flavoured water-based desserts Fermented fruit products 500 mg/kg 500 mg/kg 161 & 181 161 & 181 2009 2009 04.2. oil.6. marmelades Fruit-based spreads (e.1.1. and nut and seed pulps and preparations (e. 06.2. peanut butter) Vegetable (including mushrooms and fungi.2.6.5 Fermented vegetable (including mushrooms and fungi. rice pudding...2. 12.5 FoodCategory Rind of ripened cheese Flavoured processed cheese. pulses and legumes.7 02.g. brine.g. Cheese analogues MaxLevel 1000 mg/kg 1000 mg/kg 1000 mg/kg Notes Year Adopted 2009 2009 2009 01. 181 & 182 2011 2011 04.2 01.9.g. excluding sweet crackers Bread-type products.9. roots and tubers.

and fish products.1.. and echinoderms. including mollusks.1 . pickled and/or in brine 500 mg/kg 1500 mg/kg 16 16 2009 2009 09.4.2. crustaceans.. including mollusks.09. and game products in whole pieces or cuts Processed comminuted meat. crustaceans..2 Fish and fish products. and echinoderms. and echinoderms Smoked.3.1 09.4 12.2 Emulsified sauces (e. and echinoderms (e. cream sauce.4 14.g.7 Mixes for sauces and gravies Salads (e. and game products Edible casings (e. including mollusks. mayonnaise.2.2. and echinoderms 500 mg/kg GMP 16 16 & 95 2011 2009 09. crustaceans. crustaceans.2 08.. dried.4 and 13.1 12. excluding products of food categories 09.13.2 Cooked fish and fish products Cooked mollusks. including mollusks.5 Egg-based desserts (e.6 Dietetic foods (e.5 13.2.4 250 mg/kg 250 mg/kg 181 181 2009 2009 13. macaroni salad. cheese sauce.3.2 09.g. potato salad) and sandwich spreads excluding cocoa. crustaceans.4 12.4 FoodCategory Processed meat.g.3.1) Dietetic formulae for slimming purposes and weight reduction 300 mg/kg 1500 mg/kg 181 2009 2009 13. crustaceans. including "sport.6.3.3 13.4 Salmon substitutes. caviar. including canned or fermented fish and fish products. and echinoderms 1000 mg/kg 1000 mg/kg 16 & 95 22 2009 2009 09. supplementary foods for dietary use) excluding products of food categories 13. fish fillets.2 14.3 12.g.2..and nut-based spreads of food categories 04. crustaceans.3 Fully preserved.3 09.3 Dietetic foods intended for special medical purposes (excluding products of food category 13. ketchup. marinated and/or in jelly Fish and fish products.3 Frozen battered fish.4 Water-based flavoured drinks.6 Food supplements 250 mg/kg 500 mg/kg 181 181 2009 2009 14.1. fermented.1 09.2.2.CODEX STAN 192-1995 Table One GRAPE SKIN EXTRACT 118 FoodCatNo 08. salad dressing) Non-emulsified sauces (e. poultry. crustaceans. sausage casings) MaxLevel 5000 mg/kg 5000 mg/kg 5000 mg/kg Notes 16 16 Year Adopted 2011 2011 2009 09..g.6. including mollusks.g. and other fish roe products Semi-preserved fish and fish products. fish paste).3.g.5 and 05. and/or salted fish and fish products. including mollusks. and echinoderms Frozen minced and creamed fish products.4 10.3 09.3 08.1 . including mollusks.1 1500 mg/kg 1500 mg/kg 16 4 2009 2010 10.4.5 Fried fish and fish products. including mollusks.2. poultry. brown gravy) 300 mg/kg 300 mg/kg 181 181 2009 2009 12.. custard) Mustards Soups and broths 200 mg/kg 200 mg/kg 500 mg/kg 181 181 181 2009 2009 2009 12.6.2." or "electrolyte" drinks and particulated drinks Cider and perry Wines (other than grape) 300 mg/kg 300 mg/kg 300 mg/kg 181 181 181 2009 2009 2009 . and echinoderms 500 mg/kg 1000 mg/kg 95 2009 2011 09.2. and echinoderms Fresh eggs 1500 mg/kg 1500 mg/kg 16 2009 2009 09.3." "energy.4. crustaceans.

2. dried fruit) 500 mg/kg 300 mg/kg 181 181 2009 2009 15.2. including coated nuts and nut mixtures (with e. and seaweeds in vinegar.2.2. pulses and legumes) Processed nuts.6 14.1.6 Sauces and like products 600 mg/kg 15 2004 HEXAMETHYLENE TETRAMINE INS 239 Hexamethylene tetramine Functional Class: Preservative FoodCatNo 01. and aloe vera).3 Vegetable oils and fats Lard. purees.7 FoodCategory Distilled spirituous beverages containing more than 15% alcohol Aromatized alcoholic beverages (e. beer..1.8 04.6.1.1.7 Cheese analogues Dried fruit Candied fruit 500 mg/kg 800 mg/kg 1000 mg/kg 27 27 27 2009 2010 2010 04.3 Fruit fillings for pastries Vegetables (including mushrooms and fungi.1 FoodCategory Ripened cheese. roots and tubers.2. low alcoholic refreshers) MaxLevel 300 mg/kg 300 mg/kg Notes 181 181 Year Adopted 2010 2009 15.2.2.2.2 02.6. wine and spirituous cooler-type beverages. including pulp.3 Snacks . PARAINS 214 Ethyl para-hydroxybenzoate Functional Class: Preservative INS 218 Methyl para-hydroxybenzoate Functional Class: Preservative FoodCatNo FoodCategory MaxLevel Notes Year Adopted 01.fish based 400 mg/kg 2011 GUAIAC RESIN INS 314 Guaiac resin Functional Class: Antioxidant FoodCatNo FoodCategory MaxLevel Notes Year Adopted 02. or soybean sauce 800 mg/kg 1000 mg/kg 27 27 2010 2010 . cereal.CODEX STAN 192-1995 Table One GRAPE SKIN EXTRACT 119 FoodCatNo 14. fruit toppings and coconut milk Fermented fruit products 800 mg/kg 800 mg/kg 27 27 2010 2010 04.5 04. tallow.g. fish oil..11 04.1. includes rind MaxLevel 25 mg/kg Notes 66 Year Adopted 2001 HYDROXYBENZOATES.2 Snacks .2 04.3 05. oil.1 15.10 Fruit preparations.2.2.1. and other animal fats Chewing gum 1000 mg/kg 1000 mg/kg 1500 mg/kg 2006 2006 1999 12. flour or starch based (from roots and tubers.1. brine.potato.g. pulses and legumes.

excluding whey cheeses 10000 mg/kg 2006 INDIGOTINE (INDIGO CARMINE) INS 132 Indigotine (Indigo carmine) Functional Class: Colour FoodCatNo FoodCategory MaxLevel Notes Year Adopted 01.2.1.2 Dairy-based drinks. roots and tubers. peanut butter) Vegetable (including mushrooms and fungi.1. chocolate milk. and aloe vera).3 05.1 15.6.4 09." "energy.2.2 200 mg/kg 100 mg/kg 100 mg/kg 3 2009 2009 2009 . flavoured and/or fermented (e. including "sport.2. toppings (nonfruit) and sweet sauces 1500 mg/kg 300 mg/kg 27 27 2010 2010 07.CODEX STAN 192-1995 Table One HYDROXYBENZOATES. eggnog. 300 mg/kg 52 2009 01. vegetable desserts and sauces. roots and tubers. seaweed.g..g. drinking yoghurt.3 Fine bakery wares (sweet.1. sausage casings) Semi-preserved fish and fish products. including mollusks. etc.." or "electrolyte" drinks and particulated drinks Cider and perry Mead 500 mg/kg 200 mg/kg 200 mg/kg 27 27 27 2010 2010 2010 15..2. cocoa.2 08.5 Imitation chocolate.g.4.g. wheybased drinks) Unripened cheese Rind of ripened cheese Flavoured processed cheese. meat. pulses and legumes. pulses and legumes. and echinoderms 300 mg/kg 36 mg/kg 1000 mg/kg 27 27 27 2010 2010 2010 12.g.2.2. flour or starch based (from roots and tubers.6 1000 mg/kg 27 2010 05.2 14.5 Water-based flavoured drinks.2 01. for fine bakery wares). seaweed.. crustaceans. vegetables. dried fruit) 300 mg/kg 300 mg/kg 27 27 2009 2010 HYDROXYPROPYL DISTARCH PHOSPHATE INS 1442 Hydroxypropyl distarch phosphate FoodCategory Functional Class: Emulsifier. PARA- 120 FoodCatNo 04. including coated nuts and nut mixtures (with e.. savoury) and mixes Edible casings (e.2 Snacks .1 01.2 Dried whey and whey products. pulses and legumes) Processed nuts. Stabilizer. Thickener FoodCatNo MaxLevel Notes Year Adopted 01. candied vegetables) other than food category 04.5 FoodCategory Vegetable (including mushrooms and fungi. and aloe vera). chocolate substitute products MaxLevel 1000 mg/kg Notes 27 Year Adopted 2010 04. cereal.8. including containing fruit.potato.4 Chewing gum Decorations (e. and nut and seed purees and spreads (e. and nut and seed pulps and preparations (e.2..2. salty.2.g.4 12.6 Mustards Sauces and like products 300 mg/kg 1000 mg/kg 27 27 2010 2010 14.5 300 mg/kg 27 2009 05.6.6.4 14.

8. 05.3 05.2.g. pulses and legumes.5 01.2.4 Chewing gum Decorations (e.2. other than food categories 05. chutney) excluding products of food category 04. excluding fermented soybean products of food categories 06. including pulp.g.7 300 mg/kg 150 mg/kg 161 2009 2009 03. savoury) and mixes 150 mg/kg 200 mg/kg 161 2009 2009 09.2. including mollusks. oil.4 05.3 Cocoa and chocolate products Imitation chocolate. fermented. vegetable desserts and sauces. crustaceans.2.1 09.8 Fruit-based spreads (e. 06.CODEX STAN 192-1995 Table One INDIGOTINE (INDIGO CARMINE) 121 FoodCatNo 01. jellies.8.5 07.2. chocolate substitute products Confectionery including hard and soft candy. 12.1.9 04.g. toppings (nonfruit) and sweet sauces 300 mg/kg 300 mg/kg 2009 2009 06. fish fillets..2. and/or salted fish and fish products. pudding.1 and 12.2.1.. 16 & 50 95 2009 2009 09.3 Vegetables (including mushrooms and fungi.1. marmelades 150 mg/kg 300 mg/kg 161 2009 2009 04. rice pudding.2.4.9.1.2.1. for fine bakery wares).6 200 mg/kg 92 & 161 2009 04.6.1 09.4.5 05.2 09. including mollusks.4 150 mg/kg 161 2009 04.3 FoodCategory Cheese analogues Dairy-based desserts (e. seaweed.7 300 mg/kg 161 2009 05.4 Fat emulsions mainly of type oil-in-water.2.7..1.1. crustaceans.2. purees.1. roots and tubers. and nut and seed pulps and preparations (e.1. roots and tubers.1.5 Edible ices. and aloe vera). and other animal fats MaxLevel 200 mg/kg 150 mg/kg 300 mg/kg Notes 3 & 161 Year Adopted 2009 2009 161 2009 02.5 Candied fruit Fruit preparations. and aloe vera) and seaweed products. brine. fruit toppings and coconut milk 300 mg/kg 200 mg/kg 150 mg/kg 161 161 161 & 182 2009 2009 2009 04. fruit or flavoured yoghurt) Lard. pulses and legumes. pulses and legumes.9.9. and fish products.2 450 mg/kg 300 mg/kg 300 mg/kg 183 2009 2009 2009 05.2.5 Fermented vegetable (including mushrooms and fungi.7 02. tallow.. or soybean sauce Vegetable (including mushrooms and fungi. including sherbet and sorbet Jams. and aloe vera).2. tapioca pudding) Fine bakery wares (sweet.1. salty.2. etc.5 Cooked fish and fish products Cooked mollusks. including mixed and/or flavoured products based on fat emulsions Fat-based desserts excluding dairy-based dessert products of food category 01.1.1 Fresh fish Frozen fish..1. and echinoderms 300 mg/kg 300 mg/kg 4.0 04. and seaweeds in vinegar.2.3 02. fish oil. and echinoderms 300 mg/kg 250 mg/kg 300 mg/kg 95 16 22 & 161 2009 2009 2009 .7 04.2 Cereal and starch based desserts (e.3 and 05.2. and echinoderms Smoked.2.6. candied vegetables) other than food category 04.6 04. dried. including fruit-flavoured water-based desserts Fruit fillings for pastries 150 mg/kg 150 mg/kg 161 161 2009 2009 04.2. crustaceans. 12.2.11 Fruit-based desserts. nougats.2.g. roots and tubers.g.

. maple syrup.4 12.4 Processed cheese 50 mg/kg 2005 .potato. eggnog.4 14.5 Mustards Soups and broths 300 mg/kg 50 mg/kg 2009 2009 12.3.g. xylose.g. including "sport. and other fish roe products Semi-preserved fish and fish products..1.09.3.7 15.2 Processed nuts. flavoured and/or fermented (e.3 13.3 Fully preserved. wheybased drinks) Rind of ripened cheese 20 mg/kg 52 2008 01.6.3.4 and 13. chocolate milk.13.2 Dairy-based drinks..6 Wines (other than grape) Distilled spirituous beverages containing more than 15% alcohol 200 mg/kg 300 mg/kg 2009 2009 14.CODEX STAN 192-1995 Table One INDIGOTINE (INDIGO CARMINE) 122 FoodCatNo 09." "energy.2 Water-based flavoured drinks. wine and spirituous cooler-type beverages. including canned or fermented fish and fish products." or "electrolyte" drinks and particulated drinks Cider and perry 100 mg/kg 200 mg/kg 2009 2009 14. cocoa.3 09. crustaceans. drinking yoghurt. cereal. custard) MaxLevel 300 mg/kg 300 mg/kg Notes Year Adopted 2009 161 2009 09. fish paste). beer. low alcoholic refreshers) Snacks .1 ... caviar.6 Food supplements 300 mg/kg 300 mg/kg 2009 2009 14. yellow Functional Class: Colour FoodCatNo FoodCategory MaxLevel Notes Year Adopted 01.4 Sauces and like products Dietetic foods intended for special medical purposes (excluding products of food category 13.2.6.1 10.. pulses and legumes) 200 mg/kg 200 mg/kg 2009 2009 15. including coated nuts and nut mixtures (with e.1) Dietetic formulae for slimming purposes and weight reduction 300 mg/kg 50 mg/kg 50 mg/kg 2009 2009 2009 13. excluding products of food categories 09. dried fruit) 100 mg/kg 2009 IRON OXIDES INS 172(i) INS 172(ii) Iron oxide.3. red Functional Class: Colour Functional Class: Colour INS 172(iii) Iron oxide.4 10.2.4 12.2..2.2 Other sugars and syrups (e. and echinoderms Fresh eggs Egg-based desserts (e.4 14.1 Aromatized alcoholic beverages (e.2. and echinoderms (e.5 13.g. including mollusks.6 Dietetic foods (e.g. flour or starch based (from roots and tubers.4 FoodCategory Salmon substitutes.g.4 300 mg/kg 300 mg/kg 300 mg/kg 4 & 161 161 2009 2009 2009 11.g.1.6 13.2. crustaceans. black Iron oxide.2 100 mg/kg 2005 01. including mollusks. supplementary foods for dietary use) excluding products of food categories 13. sugar toppings) Seasonings and condiments 300 mg/kg 300 mg/kg 161 2009 2009 12.1 .g.

chutney) excluding products of food category 04.3.2.2 Candied fruit Fruit-based desserts. for fine bakery wares).1 10.1.1.1.5 200 mg/kg 500 mg/kg 2005 2005 04. fruit or flavoured yoghurt) Fat-based desserts excluding dairy-based dessert products of food category 01. other than food categories 05...2 04. excluding products of food categories 09. and echinoderms 100 mg/kg 50 mg/kg 95 2005 2010 09. custard) Seasonings and condiments GMP 150 mg/kg 1000 mg/kg 4 2005 2010 2005 12.2.6 13. including sherbet and sorbet Surface-treated fresh fruit Canned or bottled (pasteurized) fruit 300 mg/kg 1000 mg/kg 300 mg/kg 2005 4 & 16 2008 2005 04.1 .4 09.4 Chewing gum Decorations (e. and echinoderms 100 mg/kg 1000 mg/kg 250 mg/kg 72 22 2005 2005 2005 09.3. including fruit-flavoured water-based desserts Confectionery including hard and soft candy." or "electrolyte" drinks and particulated drinks Snacks . nougats.3 06.1. fish paste). dried fruit) 400 mg/kg 2005 .3 and 05..2.g. etc.1.." "energy.g. salty.1.4 Edible ices. pudding.2 08.3 05.3. jellies.g.4 50 mg/kg 95 2010 10..5 12. including mollusks.2 Fresh eggs Egg-based desserts (e. sausage casings) Smoked.g. and other fish roe products Semi-preserved fish and fish products.2.g.2.4 FoodCategory Dairy-based desserts (e.09.3 09.potato.g.6 Soups and broths Sauces and like products Food supplements 100 mg/kg 75 mg/kg 7500 mg/kg 3 2005 2005 2009 14. including rolled oats Cereal and starch based desserts (e. savoury) and mixes Edible casings (e.3 Fully preserved. crustaceans. dried.2.1. and/or salted fish and fish products. crustaceans.1.5 Fine bakery wares (sweet..1. marmelades Fruit-based spreads (e. including "sport. including coated nuts and nut mixtures (with e.5 04.7 MaxLevel 100 mg/kg 350 mg/kg Notes Year Adopted 2005 2005 03.4 12. flour or starch based (from roots and tubers.7 04. tapioca pudding) 75 mg/kg 75 mg/kg 2005 2005 07.2. caviar.5 Breakfast cereals.6 Jams. pulses and legumes) 100 mg/kg 500 mg/kg 2005 2005 15. including mollusks.g. and echinoderms (e. including canned or fermented fish and fish products.1 Water-based flavoured drinks.3.2.4 250 mg/kg 200 mg/kg 200 mg/kg 2005 2005 2005 05.2 Processed nuts.4 15.4 Salmon substitutes.. including mollusks. rice pudding. crustaceans.9 05.CODEX STAN 192-1995 Table One IRON OXIDES 123 FoodCatNo 01.0 04. fermented.g. 05.. cereal. toppings (nonfruit) and sweet sauces 10000 mg/kg 100 mg/kg 161 2009 2005 06.7 02.1.

includes rind Whey cheese 200 mg/kg 200 mg/kg 200 mg/kg 2011 2011 2011 01.1. dairy fat spreads and blended spreads 200 mg/kg 200 mg/kg 100 mg/kg 2005 2001 2001 08.1. and nuts and seeds 200 mg/kg 200 mg/kg 200 mg/kg 2011 2011 2011 04.2 14.1..1. seaweeds.2. and other animal fats Fat spreads.2 Dried fruit Fruit fillings for pastries Surface-treated fresh vegetables (including mushrooms and fungi. D.2 Dairy-based desserts (e.2 02. pulses and legumes.2.1. and game products in whole pieces or cuts 200 mg/kg 200 mg/kg 2001 2001 08.2.7 02.2.3 02.3 Unripened cheese Ripened cheese." or "electrolyte" drinks and particulated drinks 200 mg/kg 200 mg/kg 2001 2001 LACTIC ACID. Preservative. and aloe vera).2.6.6.4 01.1.2 Vegetable oils and fats Lard.1.1 01.1.3 Peeled. L-.3.and DLFunctional Class: Acidity regulator FoodCatNo FoodCategory MaxLevel Notes Year Adopted 01.CODEX STAN 192-1995 Table One ISOPROPYL CITRATES 124 ISOPROPYL CITRATES INS 384 Isopropyl citrates Functional Class: Antioxidant.6 Whey protein cheese GMP 2006 LAURIC ARGINATE ETHYL ESTER INS 243 Lauric arginate ethyl ester Functional Class: Preservative FoodCatNo FoodCategory MaxLevel Notes Year Adopted 01. roots and tubers.1.5 Processed cheese Cheese analogues 200 mg/kg 200 mg/kg 2011 2011 01. pudding. including "sport.6. fruit or flavoured yoghurt) Fat spreads.6.1 01. and game products Water-based flavoured drinks.1. D.g.2. poultry. dairy fat spreads and blended spreads 200 mg/kg 200 mg/kg 170 214 & 215 2011 2011 04. fish oil.11 04.2 08.6." "energy. L-. comminuted Cured (including salted) and dried non-heat treated processed meat. poultry.4 Cured (including salted) and dried non-heat treated processed comminuted meat. seaweeds. poultry. tallow. roots and tubers. and game. cut or shredded fresh vegetables (including mushrooms and fungi. pulses and legumes.2.2 04.6.2. and aloe vera). and nuts and seeds 200 mg/kg 2011 . Sequestrant FoodCatNo FoodCategory MaxLevel Notes Year Adopted 02.and DLINS 270 Lactic acid.2 Fresh meat.

2 FoodCategory Ripened cheese MaxLevel GMP Notes Year Adopted 1999 14.g.5. roots and tubers.g.2 Chewing gum Cereal and starch based desserts (e.1.2.4. and frozen Mixes for soups and broths 200 mg/kg 200 mg/kg 127 2011 2011 12.2 FoodCategory Dried whey and whey products.1.2.5 10.3 Carbonated water-based flavoured drinks Non-carbonated water-based flavoured drinks.1 14.2. rice pudding.2. salad dressing) Non-emulsified sauces (e. including fillings MaxLevel 200 mg/kg Notes Year Adopted 2011 05. ketchup. and aloe vera). Anticaking agent.g.1 12.7 Emulsified sauces (e. excluding whey cheeses MaxLevel 10000 mg/kg Notes Year Adopted 2006 11. including canned.2 12.6. brown gravy) Salads (e.6.4. pulses and legumes.g..4.and nut-based spreads of food categories 04. bottled.CODEX STAN 192-1995 Table One LAURIC ARGINATE ETHYL ESTER 125 FoodCatNo 04.8. oil.5. macaroni salad.2 Ready-to-eat soups and broths.2. powdered dextrose Salt 15000 mg/kg GMP 56 2006 2006 .2 12.2 50 mg/kg 50 mg/kg 2011 2011 14.2 Egg-based desserts (e.1 Powdered sugar. and seaweeds in vinegar..3 Cider and perry Grape wines 500 mg/kg 500 mg/kg 2004 2004 MAGNESIUM CARBONATE INS 504(i) Magnesium carbonate Functional Class: Acidity regulator.1.1.1 12.3 Concentrates (liquid or solid) for water-based flavoured drinks 50 mg/kg 127 2011 LYSOZYME INS 1105 Lysozyme Functional Class: Preservative FoodCatNo 01. brine.2.6.3 FoodCategory Vegetables (including mushrooms and fungi.1.1. potato salad) and sandwich spreads excluding cocoa. Colour retention agent FoodCatNo 01.1.3 200 mg/kg 2011 05. mayonnaise...g. or soybean sauce Cocoa-based spreads. cheese sauce.3 06.4 12. custard) Seasonings and condiments 200 mg/kg 200 mg/kg 2011 2011 12.2.5 and 05. cream sauce. tapioca pudding) Egg products 225 mg/kg 200 mg/kg 200 mg/kg 2011 2011 2011 10. including punches and ades 200 mg/kg 200 mg/kg 200 mg/kg 2011 2011 2011 14.2 14..

2.6.6 14.1 FoodCategory Whey protein cheese Fruit juice MaxLevel GMP GMP Notes Year Adopted 2006 115 2005 14.1. powdered dextrose MaxLevel 10000 mg/kg 15000 mg/kg Notes Year Adopted 2006 56 2006 12.2.3. DLFunctional Class: Acidity regulator FoodCatNo 01.1.2 11. Foaming agent.2 FoodCategory Rind of ripened cheese Surface-treated fresh fruit MaxLevel 30000 mg/kg 50 mg/kg Notes Year Adopted 2004 2004 .1. excluding whey cheeses Powdered sugar.8.3 Concentrates for fruit nectar GMP 127 2005 MICROCRYSTALLINE CELLULOSE (CELLULOSE GEL) INS 460(i) Microcrystalline cellulose (Cellulose gel) FoodCategory Functional Class: Anticaking agent. Glazing agent. Carrier. Emulsifier.2 FoodCategory Dried whey and whey products.3 14.8.1 Dried whey and whey products. excluding whey cheeses 10000 mg/kg 2006 MICROCRYSTALLINE WAX INS 905c(i) Microcrystalline wax Functional Class: Glazing agent FoodCatNo 01.1. DLINS 296 Malic acid.1 Salt GMP 2006 MALIC ACID.6. excluding whey cheeses Salt 10000 mg/kg GMP 2006 2006 MAGNESIUM SILICATE.1.2 Dried whey and whey products.1. Stabilizer.8.3. synthetic Functional Class: Anticaking agent FoodCatNo 01.2 04. SYNTHETIC INS 553(i) Magnesium silicate.CODEX STAN 192-1995 Table One MAGNESIUM OXIDE 126 MAGNESIUM OXIDE INS 530 Magnesium oxide Functional Class: Anticaking agent FoodCatNo FoodCategory MaxLevel Notes Year Adopted 01.1.2 12.1 Concentrates for fruit juice Fruit nectar GMP GMP 115 & 127 2005 2005 14. Bulking agent.1.2. Thickener MaxLevel Notes Year Adopted FoodCatNo 01.1.

nougats.1 Dried fruit Cocoa products and chocolate products including imitations and chocolate substitutes 5000 mg/kg 2000 mg/kg 3 2005 2004 05.1.CODEX STAN 192-1995 Table One MICROCRYSTALLINE WAX 127 FoodCatNo 04.2 GMP 3 2001 05. MEDIUM AND LOW VISCOSITY.6. pulses and legumes.1. and game products 3000 mg/kg 950 mg/kg 950 mg/kg 125 3 3 2004 2004 2004 MINERAL OIL. 05.3 and 05.2 05. toppings (nonfruit) and sweet sauces Whole.1 01.1.2 05. class I FoodCategory Functional Class: Glazing agent FoodCatNo MaxLevel Notes Year Adopted 04. and nuts and seeds Confectionery including hard and soft candy. or flaked grain. poultry. etc.2. seaweeds.3 Bakery wares Frozen processed meat.6. high viscosity Functional Class: Glazing agent FoodCatNo FoodCategory MaxLevel Notes Year Adopted 04. other than food categories 05.1.1 Breads and rolls 3000 mg/kg 36 & 126 2004 NATAMYCIN (PIMARICIN) INS 235 Natamycin (Pimaricin) Functional Class: Preservative FoodCatNo FoodCategory MaxLevel Notes Year Adopted 01. and aloe vera).3.4 06. CLASS I INS 905e Mineral oil.3 Confectionery including hard and soft candy. broken. other than food categories 05.4 MaxLevel 50 mg/kg Notes Year Adopted 2004 05.2. etc.1.0 08. HIGH VISCOSITY INS 905d Mineral oil. medium and low viscosity.1..g.2 Unripened cheese Ripened cheese 40 mg/kg 40 mg/kg 3 & 80 3 & 80 2006 2006 01. for fine bakery wares). including rice 2000 mg/kg 800 mg/kg 3 98 2004 2004 07.2. poultry.3 Chewing gum 20000 mg/kg 3 2001 MINERAL OIL.0 Dried fruit Confectionery 5000 mg/kg 2000 mg/kg 3 2005 2004 07. 05.1 Decorations (e.6.4 Chewing gum 2000 mg/kg 20000 mg/kg 3 2004 2004 05. roots and tubers.4 Processed cheese 40 mg/kg 3 & 80 2006 .3 and 05.2 FoodCategory Surface-treated fresh vegetables (including mushrooms and fungi. and game products in whole pieces or cuts Frozen processed comminuted meat.2 05. nougats.3 08.2.

1.2.2. oil. chutney) excluding products of food category 04. or brine 100 mg/kg 100 mg/kg 161 161 2008 2007 04..10 Fruit-based desserts.4.5.2.2.1 Fat-based desserts excluding dairy-based dessert products of food category 01.6.2 04. pulses and legumes.1.2. including pulp. and aloe vera).3.5 01. drinking yoghurt.1.2 FoodCategory Cheese analogues Whey protein cheese Cured (including salted) and dried non-heat treated processed meat.7 Edible ices. chocolate milk.2 01.0 04. fruit toppings and coconut milk 65 mg/kg 100 mg/kg 161 161 2007 2007 04.12 04.1.2.2. poultry. eggnog. and game products 20 mg/kg 3 & 81 2001 NEOTAME INS 961 Neotame Functional Class: Flavour enhancer.7 04.2.3 Dried fruit Fruit in vinegar. including fruit-flavoured water-based desserts Fermented fruit products 100 mg/kg 65 mg/kg 161 161 2007 2007 04.2.5 Milk and cream powder analogues Cheese analogues 65 mg/kg 33 mg/kg 161 161 2008 2008 01.3.9 04.3 Dairy-based desserts (e. flavoured and/or fermented (e. wheybased drinks) MaxLevel 20 mg/kg Notes 161 Year Adopted 2007 01.2 01.2.4 Beverage whiteners Cream analogues 65 mg/kg 33 mg/kg 161 161 2008 2008 01.2.1. marmelades Fruit-based spreads (e.4 04.6 08.1.1. and game products in whole pieces or cuts MaxLevel 40 mg/kg 40 mg/kg 6 mg/kg Notes 3 & 80 3 & 80 Year Adopted 2006 2006 2001 08.g. roots and tubers. cocoa. pudding. including mixed and/or flavoured products based on fat emulsions 100 mg/kg 10 mg/kg 161 161 2007 2008 02. jellies. poultry.2.1.2 Cured (including salted) and dried non-heat treated processed comminuted meat.11 04.1.1.2.6.5 04.2.g.1. fruit or flavoured yoghurt) Fat emulsions mainly of type oil-in-water. purees.1. including sherbet and sorbet Frozen fruit 100 mg/kg 100 mg/kg 100 mg/kg 161 161 161 2007 2007 2008 04.1.6 Canned or bottled (pasteurized) fruit Jams.5 33 mg/kg 70 mg/kg 70 mg/kg 161 161 161 2007 2007 2007 04..6.1.1 Fruit fillings for pastries Cooked fruit Frozen vegetables (including mushrooms and fungi. and nuts and seeds 100 mg/kg 65 mg/kg 33 mg/kg 161 161 161 2007 2007 2008 . Sweetener FoodCatNo 01.7 02.CODEX STAN 192-1995 Table One NATAMYCIN (PIMARICIN) 128 FoodCatNo 01.4 03.1..2.1.8 Candied fruit Fruit preparations.2 FoodCategory Dairy-based drinks.g. seaweeds.2.

oil. including those containing highintensity sweeteners Herbs. xylose.1.2. including canned or fermented fish and fish products.2. and seaweeds Cocoa mixes (syrups) 33 mg/kg 161 2008 05. seasonings and condiments (e. 06.3 09. roots and tubers. candied vegetables) other than food category 04.2.4 05..3 05.3 Confectionery including hard and soft candy.2.4 11. etc.1.2. and aloe vera).4 Egg-based desserts (e. 12. or soybean sauce MaxLevel 33 mg/kg Notes 161 Year Adopted 2008 04..1..9. pulses and legumes.1. other than food categories 05.3 10 mg/kg 144 2007 04..2 Cereal and starch based desserts (e.2. 12.4 Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi. crustaceans. roots and tubers.7.2.8 Cooked or fried vegetables (including mushrooms and fungi.2.2. including mollusks. and aloe vera). and echinoderms Fully preserved.4 Semi-preserved fish and fish products.3 Decorations (e. pulses and legumes.2 33 mg/kg 97 & 161 2007 05. and aloe vera). savoury) and mixes 33 mg/kg 70 mg/kg 80 mg/kg 161 161 161 & 165 2007 2008 2008 09. and seaweeds Vegetable (including mushrooms and fungi.2.2. roots and tubers.6 33 mg/kg 161 2007 04.2 05. nougats. tapioca pudding) Bread and ordinary bakery wares Fine bakery wares (sweet.. seasoning for instant noodles) GMP 32 mg/kg 161 2007 2008 12.3 33 mg/kg 161 2008 04.2.4 Chewing gum 330 mg/kg 1000 mg/kg 158 & 161 161 2007 2007 05.7 33 mg/kg 161 2007 04.1 07. seaweeds.g.3 Vinegars 12 mg/kg 161 2008 .2 Table-top sweeteners.2. crustaceans. seaweed.6 12. sugar toppings) 100 mg/kg 70 mg/kg 161 159 2007 2007 11. and aloe vera) and seaweed products. and nut and seed purees and spreads (e. and nuts and seeds Vegetables (including mushrooms and fungi.1. roots and tubers. including mollusks. chocolate substitute products 100 mg/kg 80 mg/kg 100 mg/kg 161 161 161 2007 2007 2007 05. pulses and legumes. excluding fermented soybean products of food categories 06. and echinoderms 10 mg/kg 10 mg/kg 161 161 2008 2008 10. including rolled oats 100 mg/kg 160 mg/kg 161 161 2007 2007 06.g. vegetable desserts and sauces.6.1.4 06.1 and 12.5 07.5 33 mg/kg 161 2008 04.CODEX STAN 192-1995 Table One NEOTAME 129 FoodCatNo 04.2 FoodCategory Dried vegetables (including mushrooms and fungi. and nut and seed pulps and preparations (e. salty. and aloe vera).g. rice pudding. roots and tubers. including fillings Cocoa and chocolate products Imitation chocolate. brine. pulses and legumes.g. 05. and seaweeds in vinegar. custard) Other sugars and syrups (e.. pulses and legumes.8.g. roots and tubers.5 Fermented vegetable (including mushrooms and fungi.g. spices.9.9.2.5 Cocoa-based spreads.g.8. pulses and legumes. and aloe vera). seaweed.2. roots and tubers. toppings (nonfruit) and sweet sauces Breakfast cereals.3 and 05. peanut butter) Vegetable (including mushrooms and fungi. for fine bakery wares)..2. and aloe vera).2. pulses and legumes.2. maple syrup.

. tea..0 Ready-to-eat savouries 32 mg/kg 2007 NISIN INS 234 Nisin Functional Class: Preservative FoodCatNo FoodCategory MaxLevel Notes Year Adopted 01.2 Clotted cream (plain) Ripened cheese 10 mg/kg 12." "energy. and other hot cereal and grain beverages. coffee substitutes.2 12.7 Coffee.6.and nut-based spreads of food categories 04.5 Cheese analogues Whey protein cheese Cereal and starch based desserts (e." or "electrolyte" drinks and particulated drinks 65 mg/kg 65 mg/kg 33 mg/kg 161 127 & 161 161 2007 2007 2007 14.. herbal infusions. brown gravy) Mixes for sauces and gravies 70 mg/kg 12 mg/kg 2007 2007 12.5 mg/kg 28 28 2009 2009 01.1. mayonnaise..1) Dietetic formulae for slimming purposes and weight reduction 12 mg/kg 33 mg/kg 161 & 166 2007 2007 13.6.g.3 Dietetic foods intended for special medical purposes (excluding products of food category 13.3 01.6.3 13.g.4 14.7 Clear sauces (e.g..3 Non-emulsified sauces (e. potato salad) and sandwich spreads excluding cocoa.6.5 mg/kg 12.1.1 FoodCategory Mustards Soups and broths Emulsified sauces (e.3.2. tapioca pudding) 12. supplementary foods for dietary use) excluding products of food categories 13.2 14.13.4 33 mg/kg 33 mg/kg 2007 2007 13.g.6. cheese sauce.. salad dressing) MaxLevel 12 mg/kg 20 mg/kg 65 mg/kg Notes Year Adopted 2007 161 2007 2007 12. excluding cocoa Aromatized alcoholic beverages (e. rice pudding.g.5 14. macaroni salad.4 and 13. cream sauce.4 Vegetable nectar Concentrates for vegetable nectar Water-based flavoured drinks.5 mg/kg 3 mg/kg 28 28 28 2010 2006 2010 ORTHO-PHENYLPHENOLS INS 231 INS 232 ortho-Phenylphenol Sodium ortho-phenylphenol Functional Class: Preservative Functional Class: Preservative . ketchup.6 06.6 Food supplements 65 mg/kg 90 mg/kg 2007 2007 14. wine and spirituous cooler-type beverages.5 and 05.6 Dietetic foods (e.4 12.4.CODEX STAN 192-1995 Table One NEOTAME 130 FoodCatNo 12.5 01.4 12.2.6.3.1.1.1.5 12. beer.g.5 13..6. low alcoholic refreshers) 50 mg/kg 33 mg/kg 160 2007 2007 15. fish sauce) Salads (e.g. including "sport.2.1 .

1.2.1 Fruit juice Concentrates for fruit juice Fruit nectar GMP GMP GMP 35 35 & 127 2005 2005 2005 14.2 FoodCategory Surface-treated fresh fruit MaxLevel 12 mg/kg Notes 49 Year Adopted 1999 PECTINS INS 440 Pectins Functional Class: Emulsifier.3 14. Stabilizer.1.1.CODEX STAN 192-1995 Table One ORTHO-PHENYLPHENOLS 131 FoodCatNo 04. Gelling agent.1. Thickener FoodCatNo FoodCategory MaxLevel Notes Year Adopted 14.3.1 14.2.3 Concentrates for fruit nectar GMP 127 2005 .3.1.1.

Sequestrant. Humectant. Emulsifier. Stabilizer. Thickener INS 450(vii) INS 451(i) Calcium dihydrogen diphosphate Functional Class: Acidity regulator. Emulsifier. Thickener INS 341(i) Monocalcium dihydrogen phosphate Calcium hydrogen phosphate Functional Class: Acidity regulator. Raising agent. Humectant. Thickener INS 450(v) INS 450(vi) Tetrapotassium diphosphate Dicalcium diphosphate Functional Class: Acidity regulator. Stabilizer. Emulsifier. Emulsifier. Sequestrant. Emulsifier. Emulsifier. Emulsifier. Thickener Functional Class: Acidity regulator. Sequestrant. Sequestrant. Antioxidant. Thickener Potassium dihydrogen phosphate Functional Class: Acidity regulator. Flour treatment agent. Humectant. Humectant. Sequestrant. Flour treatment agent INS 341(ii) INS 341(iii) Tricalcium phosphate INS 342(i) Ammonium dihydrogen phosphate INS 342(ii) INS 343(i) Diammonium hydrogen phosphate Magnesium dihydrogen phosphate Functional Class: Acidity regulator. Stabilizer. Stabilizer . Humectant. Thickener Functional Class: Acidity regulator. Flour treatment agent.CODEX STAN 192-1995 Table One PHOSPHATES 132 PHOSPHATES INS 338 Phosphoric acid Functional Class: Acidity regulator. Humectant. Humectant. Emulsifier. Raising agent. Emulsifier. Thickener Functional Class: Acidity regulator. Sequestrant. Emulsifier. Emulsifier. Emulsifier. Sequestrant. Anticaking agent Functional Class: Acidity regulator. Sequestrant. Humectant. Thickener INS 452(ii) INS 452(iii) Potassium polyphosphate Sodium calcium polyphosphate Functional Class: Acidity regulator. Emulsifier. Raising agent. Flour treatment agent Functional Class: Acidity regulator. Stabilizer. Anticaking agent. Stabilizer. Sequestrant. Emulsifier. Sequestrant. Raising agent. Thickener Functional Class: Acidity regulator. Sequestrant. Anticaking agent INS 343(ii) INS 343(iii) INS 450(i) Magnesium hydrogen phosphate Functional Class: Acidity regulator. Sequestrant. Raising agent. Thickener Functional Class: Acidity regulator. Humectant. Firming agent. Preservative. Stabilizer. Sequestrant. Humectant. Emulsifier. Firming agent. Raising agent. Raising agent. Sequestrant. Raising agent. Stabilizer. Humectant. Humectant. Raising agent. Emulsifier. Stabilizer. Raising agent. Raising agent. Stabilizer. Anticaking agent. Stabilizer. Stabilizer Pentasodium triphosphate Functional Class: Acidity regulator. Thickener INS 340(ii) INS 340(iii) Dipotassium hydrogen phosphate Functional Class: Acidity regulator. Thickener INS 339(iii) INS 340(i) Trisodium phosphate Functional Class: Acidity regulator. Sequestrant. Raising agent. Firming agent. Emulsifier. Stabilizer. Sequestrant INS 339(i) INS 339(ii) Sodium dihydrogen phosphate Disodium hydrogen phosphate Functional Class: Acidity regulator. Stabilizer. Stabilizer. Stabilizer. Firming agent. Emulsifier. Thickener Functional Class: Acidity regulator. Stabilizer. Humectant. Thickener INS 450(ii) INS 450(iii) Trisodium diphosphate Tetrasodium diphosphate Functional Class: Acidity regulator. Thickener Functional Class: Acidity regulator. Anticaking agent Trimagnesium phosphate Disodium diphosphate Functional Class: Acidity regulator. Thickener INS 451(ii) INS 452(i) Pentapotassium triphosphate Sodium polyphosphate Functional Class: Acidity regulator. Humectant. Flour treatment agent. Raising agent. Thickener Functional Class: Acidity regulator. Thickener Tripotassium phosphate Functional Class: Acidity regulator. Stabilizer. Humectant. Humectant. Humectant. Anticaking agent. Sequestrant. Sequestrant. Humectant. Sequestrant. Humectant. Stabilizer. Stabilizer.

5 2200 mg/kg 33 2009 06. Humectant FoodCatNo FoodCategory MaxLevel Notes Year Adopted 01. Humectant.2 02. Emulsifier. roots and tubers.13. sugar toppings) 6600 mg/kg 1320 mg/kg 33 & 56 33 2006 2009 11. powdered dextrose Other sugars and syrups (e.1.g. 06.2.2 (dairy-based drinks) Milk and cream powder analogues 1000 mg/kg 4400 mg/kg 33 33 & 88 2010 2009 01. excluding fermented soybean products of food categories 06.5 Dietetic formulae for slimming purposes and weight reduction Dietetic foods (e.4 and 13.2.1 13. excluding products of food categories 09.09. Raising agent.1. roots and tubers.2.9.5.4 Edible casings (e..9.4 Powdered sugar.1 Dried whey and whey products.2. excluding food category 01. and game products in whole pieces or cuts Processed comminuted meat.7 2200 mg/kg 33 2010 05.7. and echinoderms (e.2 11. pulses and legumes.1.2.3. Emulsifier. including those containing highintensity sweeteners Salt Dietetic foods intended for special medical purposes (excluding products of food category 13. and aloe vera). sausage casings) Semi-preserved fish and fish products. maple syrup.1. and aloe vera) and seaweed products.1. Thickener Functional Class: Emulsifier.9.3.3 08.1.2 Fermented and renneted milk products (plain). including mixed and/or flavoured products based on fat emulsions Fruit-based spreads (e. dairy fat spreads and blended spreads Fat emulsions mainly of type oil-in-water. 12.1 .3 Imitation chocolate.3 Table-top sweeteners.g.6.2. Stabilizer.2. chocolate substitute products 2200 mg/kg 1760 mg/kg 33 16 & 33 2009 2009 04.2.8.g. poultry.1.1.g. Sequestrant.1) 1000 mg/kg 8800 mg/kg 2200 mg/kg 33 33 33 2009 2006 2009 13.. and nuts and seeds Fermented vegetable (including mushrooms and fungi. xylose.2.4 13. poultry.2 Liquid egg products Frozen egg products 4400 mg/kg 1290 mg/kg 33 & 67 33 2009 2009 11.1. supplementary foods for dietary use) excluding products of food categories 13. seaweeds.3.10 04.2.5 2200 mg/kg 2200 mg/kg 1100 mg/kg 33 33 33 2009 2009 2009 04. 12.3 Breakfast cereals.4 09.2 Fermented fruit products Surface-treated fresh vegetables (including mushrooms and fungi.1 10..g.1 and 12. chutney) excluding products of food category 04. pulses and legumes.8. Thickener Functional Class: Anticaking agent. Stabilizer.3 08.6 2200 mg/kg 2200 mg/kg 33 33 2009 2009 ..2 02. crustaceans.2.8.6 12. fish paste). including mollusks.. Sequestrant.3 1100 mg/kg 2200 mg/kg 33 33 & 193 2010 2010 10.2 01.CODEX STAN 192-1995 Table One PHOSPHATES 133 INS 452(iv) INS 452(v) INS 542 Calcium polyphosphate Ammonium polyphosphate Bone phosphate Functional Class: Acidity regulator. including rolled oats Frozen processed meat.1 . Humectant.2.2.6 Fat spreads.3 04. and game products 2200 mg/kg 2200 mg/kg 2200 mg/kg 33 33 33 2009 2009 2009 08. excluding whey cheeses Butter 4400 mg/kg 880 mg/kg 33 33 & 34 2006 2008 02.

2.2.2. and nut and seed purees and spreads (e. 40.2. oil. 122 & 127 Year Adopted 2010 2005 2005 14. Emulsifier FoodCatNo 01.1.2.3 Fruit nectar Concentrates for fruit nectar 1000 mg/kg 1000 mg/kg 33.2. and aloe vera).3 02. 122 & 127 2005 2005 14.2.1. 40 & 122 33.3 Vegetables (including mushrooms and fungi. seaweeds.2.2 FoodCategory Milk powder and cream powder (plain) Vegetable oils and fats MaxLevel 10 mg/kg 10 mg/kg Notes Year Adopted 1999 2006 02.1. roots and tubers.1 Fermented fruit products Frozen vegetables (including mushrooms and fungi. oil.1. brine.5 Fruit in vinegar.1.3 04.2. pulses and legumes.2. seaweed. and seaweeds in vinegar.10 04.5 50 mg/kg 2004 .4 04. and aloe vera).2.2. and aloe vera).1.2.. roots and tubers. Antifoaming agent. and other animal fats Fat spreads.1.1.1. fish oil. including fruit-flavoured water-based desserts 10 mg/kg 110 mg/kg 1999 1999 04.6 Vegetable (including mushrooms and fungi. seaweed. and aloe vera). pulses and legumes. jellies.9 Fruit-based spreads (e.3 FoodCategory Food supplements Fruit juice Concentrates for fruit juice MaxLevel 2200 mg/kg 1000 mg/kg 1000 mg/kg Notes 33 33.2. chutney) excluding products of food category 04.2.2. and aloe vera).6 Cider and perry Mead Distilled spirituous beverages containing more than 15% alcohol 880 mg/kg 440 mg/kg 440 mg/kg 33 33 & 88 33 & 88 2010 2009 2009 15. marmelades 10 mg/kg 10 mg/kg 30 mg/kg 1999 1999 1999 04.1 14.5 Fruit-based desserts.2.6 04.2.2.2.2.3.1 14. 40.6 14.2. pulses and legumes.5. roots and tubers. vegetable desserts and sauces.3.1.0 Ready-to-eat savouries 2200 mg/kg 33 2009 POLYDIMETHYLSILOXANE INS 900a Polydimethylsiloxane Functional Class: Anticaking agent..1.2. and seaweeds Vegetable (including mushrooms and fungi.g. pulses and legumes. or brine Canned or bottled (pasteurized) fruit Jams.g.g. or soybean sauce Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi. roots and tubers. 40 & 122 33.1. and nut and seed pulps and preparations (e. candied vegetables) other than food category 04. peanut butter) 10 mg/kg 1999 04.2.1.4 10 mg/kg 1999 04. roots and tubers.5 14..2.2 Lard.2 14.1 02.CODEX STAN 192-1995 Table One PHOSPHATES 134 FoodCatNo 13. tallow. dairy fat spreads and blended spreads 10 mg/kg 10 mg/kg 152 2006 2007 04. and nuts and seeds 10 mg/kg 10 mg/kg 15 2008 1999 04.5 10 mg/kg 1999 04. pulses and legumes.

8.6 14. 06.1.4 and 13.1 and 12. roots and tubers.7 FoodCategory Fermented vegetable (including mushrooms and fungi.1 Food supplements Water-based flavoured drinks.7 Cider and perry Aromatized alcoholic beverages (e.6 Chewing gum Table-top sweeteners. 05.2.1. Carrier.2 FoodCategory Surface-treated fresh fruit MaxLevel GMP Notes Year Adopted 2001 05.2.. excluding fermented soybean products of food categories 06. Glazing agent FoodCatNo 04. nougats.1.9.4 Food supplements Water-based flavoured drinks. pulses and legumes. wine and spirituous cooler-type beverages.5 05.6 14. including "sport.." or "electrolyte" drinks and particulated drinks 70000 mg/kg 1000 mg/kg 2001 2001 .3 10 mg/kg 10 mg/kg 100 mg/kg 1999 1999 1999 06..2. beer.1 .2.g.2 14.9.3 and 05.3 06.13.6.4 14.3 Soups and broths Dietetic foods intended for special medical purposes (excluding products of food category 13.2.7." "energy. for breading or batters for fish or poultry) 50 mg/kg 10 mg/kg 153 2007 1999 12. 12.6 50 mg/kg 50 mg/kg 2004 2004 13.1.9.2 05.g.6 Pre-cooked pastas and noodles and like products Batters (e.4 13. 12.5 Dietetic formulae for slimming purposes and weight reduction Dietetic foods (e.3 11. including "sport.3 Imitation chocolate. and aloe vera) and seaweed products." "energy. Emulsifier.g.2.1.4 Chewing gum MaxLevel 10 mg/kg Notes Year Adopted 2008 05.8. etc.1. supplementary foods for dietary use) excluding products of food categories 13.5 13. low alcoholic refreshers) 10 mg/kg 10 mg/kg 1999 1999 POLYETHYLENE GLYCOL INS 1521 Polyethylene glycol Functional Class: Antifoaming agent.2. including those containing highintensity sweeteners 20000 mg/kg 10000 mg/kg 2001 2001 13. other than food categories 05." or "electrolyte" drinks and particulated drinks Beer and malt beverages 50 mg/kg 20 mg/kg 10 mg/kg 2004 1999 1999 14.CODEX STAN 192-1995 Table One POLYDIMETHYLSILOXANE 135 FoodCatNo 04.1. chocolate substitute products Confectionery including hard and soft candy.1) 10 mg/kg 50 mg/kg 1999 2004 13.4.

4.7 5000 mg/kg 3000 mg/kg 102 102 2007 2007 03. pulses and legumes.7 Unripened cheese Dairy-based desserts (e. purees.3 02. pudding.1. seaweed.1. drinking yoghurt. wheybased drinks) Beverage whiteners 3000 mg/kg 2008 01.5 Cocoa mixes (syrups) Cocoa-based spreads.g. fish oil.1.9 04.4.2. chocolate milk.g. and nut and seed pulps and preparations (e. including mixed and/or flavoured products based on fat emulsions Fat-based desserts excluding dairy-based dessert products of food category 01.1.2 02.3 02.3 01..11 Fruit-based desserts. including fruit-flavoured water-based desserts Fruit fillings for pastries 3000 mg/kg 3000 mg/kg 2007 2007 04.1. dairy fat spreads and blended spreads 5000 mg/kg 5000 mg/kg 5000 mg/kg 102 102 102 2007 2007 2007 02.1 01. and other animal fats Fat spreads.4.2 Clotted cream (plain) Cream analogues Milk and cream powder analogues 1000 mg/kg 5000 mg/kg 4000 mg/kg 2008 2005 2007 01. and reduced fat creams (plain) 1000 mg/kg 1000 mg/kg 2008 2008 01.3 05.g. tallow.1 01. fruit or flavoured yoghurt) 80 mg/kg 3000 mg/kg 38 2008 2007 02.6 Vegetable (including mushrooms and fungi. cocoa.5.2 Dairy-based drinks.2 05. including sherbet and sorbet Fruit preparations.2 Vegetable oils and fats Lard.2.1..2.4 500 mg/kg 1000 mg/kg 5000 mg/kg 101 2007 2007 2007 .CODEX STAN 192-1995 Table One POLYSORBATES 136 POLYSORBATES INS 432 Polyoxyethylene (20) sorbitan monolaurate Functional Class: Emulsifier INS 433 INS 434 Polyoxyethylene (20) sorbitan monooleate Polyoxyethylene (20) sorbitan monopalmitate Functional Class: Emulsifier Functional Class: Emulsifier INS 435 INS 436 Polyoxyethylene (20) sorbitan monostearate Polyoxyethylene (20) sorbitan tristearate FoodCategory Functional Class: Emulsifier Functional Class: Emulsifier FoodCatNo MaxLevel Notes Year Adopted 01.4 01.2 4000 mg/kg 2007 01.2 Pasteurized cream (plain) Sterilized and UHT creams.3.1.2.0 04. vegetable desserts and sauces.. flavoured and/or fermented (e.2.6.2.2. including fillings Cocoa and chocolate products 3000 mg/kg 2007 05. candied vegetables) other than food category 04.1.1. and aloe vera). fruit toppings and coconut milk 1000 mg/kg 1000 mg/kg 154 2005 2007 04.8 Edible ices. whipping and whipped creams.4 Fat emulsions mainly of type oil-in-water.4. eggnog. roots and tubers.2. including pulp.

4 10. pita. sausage casings) Egg-based desserts (e.1 12.3 06.6.3 FoodCategory Imitation chocolate.3 07. bagels.2.1. 05. English muffins) Bread-type products.g.3 Dietetic foods intended for special medical purposes (excluding products of food category 13.CODEX STAN 192-1995 Table One POLYSORBATES 137 FoodCatNo 05. and game products 5000 mg/kg 5000 mg/kg 2007 2007 08.2 Batters (e.g.1.5 07. fish sauce) 5000 mg/kg 5000 mg/kg 127 2007 2007 12. cream sauce.and nut-based spreads of food categories 04.g.g.7 Salads (e.1.5 and 05.6 07.6..1.1 Edible casings (e.2 Herbs and spices Seasonings and condiments 2000 mg/kg 5000 mg/kg 2008 2007 12. other than food categories 05.g.4 Chewing gum MaxLevel 5000 mg/kg 1000 mg/kg 5000 mg/kg Notes Year Adopted 2007 2007 2007 05. brown gravy) 1000 mg/kg 3000 mg/kg 5000 mg/kg 2005 2007 2007 12.4.4 06. potato salad) and sandwich spreads excluding cocoa.3 and 05.g.6. including bread stuffing and bread crumbs 3000 mg/kg 3000 mg/kg 11 11 2008 2008 07.1 12.4 Mixes for sauces and gravies Clear sauces (e.. chocolate substitute products Confectionery including hard and soft candy. salty.. etc.1.g. macaroni salad.4 13.6 07.6.g. salad dressing) Non-emulsified sauces (e. cheese sauce. ketchup.5 Pre-cooked pastas and noodles and like products Cereal and starch based desserts (e.2.6 Dietetic formulae for slimming purposes and weight reduction Food supplements 1000 mg/kg 25000 mg/kg 2005 2007 . poultry.2.2 Steamed breads and buns Mixes for bread and ordinary bakery wares Fine bakery wares (sweet. for breading or batters for fish or poultry) Breads and rolls Crackers. tapioca pudding) 5000 mg/kg 3000 mg/kg 153 2007 2005 06.1. mayonnaise.4. nougats.1. and game products in whole pieces or cuts Processed comminuted meat. poultry.2 05.1.1...5 12. rice pudding.2 Decorations (e.3 12.2 Soups and broths Emulsified sauces (e.g. for fine bakery wares). custard) Salt 1500 mg/kg 3000 mg/kg 10 mg/kg 2007 2007 2006 12.5 05..2.g.4 12.1) 2000 mg/kg 2007 13. excluding sweet crackers 5000 mg/kg 3000 mg/kg 5000 mg/kg 2 2007 2008 11 2008 07. savoury) and mixes 3000 mg/kg 3000 mg/kg 3000 mg/kg 11 11 2008 2008 2008 08.3 Processed meat.. toppings (nonfruit) and sweet sauces Dried pastas and noodles and like products 3000 mg/kg 5000 mg/kg 2007 2008 06...4 Other ordinary bakery products (e.1 07.3 1000 mg/kg 2005 13..1.2 08.

Cheese analogues Dairy-based desserts (e.6 FoodCategory Water-based flavoured drinks.1.2.4 14. meat.g.2. cocoa.6. Thickener FoodCatNo FoodCategory MaxLevel Notes Year Adopted 13.4.6 Food supplements 45000 mg/kg 2007 POLYVINYLPYRROLIDONE INS 1201 Polyvinylpyrrolidone Functional Class: Emulsifier. vegetables.2 Unripened cheese Rind of ripened cheese 100 mg/kg 100 mg/kg 3 & 161 2008 2008 01. drinking yoghurt.2 05.5 01. flavoured and/or fermented (e. low alcoholic refreshers) 120 mg/kg 2007 POLYVINYL ALCOHOL INS 1203 Polyvinyl alcohol Functional Class: Glazing agent.g. pudding. fruit or flavoured yoghurt) 100 mg/kg 100 mg/kg 150 mg/kg 3 161 2008 2008 2008 .1. Stabilizer.2 FoodCategory Dairy-based drinks. Thickener FoodCatNo FoodCategory MaxLevel Notes Year Adopted 04. including those containing highintensity sweeteners Vinegars 3000 mg/kg 40 mg/kg 1999 1999 13. wine and spirituous cooler-type beverages.6 12. chocolate milk. wheybased drinks) MaxLevel 150 mg/kg Notes 52 & 161 Year Adopted 2008 01.7 Aromatized alcoholic beverages (e.7 Flavoured processed cheese. including containing fruit.4.. beer.. etc.CODEX STAN 192-1995 Table One POLYSORBATES 138 FoodCatNo 14." "energy.1 14.2.1.2 Beer and malt beverages Cider and perry 10 mg/kg 2 mg/kg 36 36 1999 1999 PONCEAU 4R (COCHINEAL RED A) INS 124 Ponceau 4R (Cochineal red A) Functional Class: Colour FoodCatNo 01." or "electrolyte" drinks and particulated drinks Distilled spirituous beverages containing more than 15% alcohol MaxLevel 500 mg/kg 120 mg/kg Notes 127 Year Adopted 2007 2007 14.1.6.6. eggnog.6 14.3 Surface-treated fresh fruit Chewing gum GMP 10000 mg/kg 1999 1999 11.3 Table-top sweeteners. including "sport.2.2 01.3 Food supplements Concentrates (liquid or solid) for water-based flavoured drinks GMP 500 mg/kg 1999 1999 14.2.6.1 01.g..1.

6 Jams.2.. rice pudding..3 and 05. and fish products. 05.1 . 06. etc. including mollusks.1.4 FoodCategory Fat-based desserts excluding dairy-based dessert products of food category 01.9 04.09. excluding products of food categories 09.4 300 mg/kg 50 mg/kg 300 mg/kg 183 2008 2008 161 2008 05.7 Fruit-based desserts.g.1.11 04.3. dried. salty.4 03.3 Edible casings (e.1. toppings (nonfruit) and sweet sauces 300 mg/kg 50 mg/kg 2008 2008 06.4.CODEX STAN 192-1995 Table One PONCEAU 4R (COCHINEAL RED A) 139 FoodCatNo 02.0 04. crustaceans. jellies.2.2. chutney) excluding products of food category 04.2.5 100 mg/kg 500 mg/kg 161 161 2008 2008 04. pulses and legumes.g.2. tapioca pudding) Fine bakery wares (sweet.6. excluding fermented soybean products of food categories 06. and echinoderms Salmon substitutes.2. including sherbet and sorbet Canned or bottled (pasteurized) fruit MaxLevel 50 mg/kg 50 mg/kg 300 mg/kg Notes Year Adopted 2008 2008 161 2008 04.3 Fully preserved. fish fillets. and echinoderms 500 mg/kg 250 mg/kg 95 2008 2008 09.1.2 09. other than food categories 05..5 05.2.9..9.1.8.7.2.9.g. crustaceans. sugar toppings) 300 mg/kg 159 2008 .. custard) 500 mg/kg 50 mg/kg 4 2008 2008 11.4.7 Edible ices. including mollusks.3 Smoked. and echinoderms 500 mg/kg 500 mg/kg 500 mg/kg 16 16 & 95 16 & 95 2008 2008 2008 09. and echinoderms (e.5 04.1. including fruit-flavoured water-based desserts Fruit fillings for pastries Fermented vegetable (including mushrooms and fungi.3.2. and/or salted fish and fish products.4 500 mg/kg 2008 10.5 07..g.1.2.2.3. for fine bakery wares).4 Fresh eggs Egg-based desserts (e. fruit toppings and coconut milk 200 mg/kg 50 mg/kg 161 161 & 182 2008 2008 04.2.1. crustaceans. 12. caviar.1.1 09. crustaceans.g.3. sausage casings) Frozen battered fish.4 Other sugars and syrups (e. xylose.2. fermented.1 10. marmelades Fruit-based spreads (e.2 Cereal and starch based desserts (e. including pulp.4 Semi-preserved fish and fish products.1.4 Chewing gum Decorations (e. and echinoderms Frozen minced and creamed fish products.2 Cooked fish and fish products Cooked mollusks.1. roots and tubers. including canned or fermented fish and fish products.2.8 Candied fruit Fruit preparations..5 09. and aloe vera) and seaweed products. including mollusks.g. and echinoderms 100 mg/kg 2008 09. purees. 12.2.1. chocolate substitute products Confectionery including hard and soft candy. and other fish roe products 100 mg/kg 500 mg/kg 22 2008 2008 09. fish paste).g.7 04.2. savoury) and mixes 50 mg/kg 50 mg/kg 2008 2008 08. crustaceans. including mollusks.8. crustaceans.3 05. maple syrup. nougats.2 Cocoa and chocolate products Imitation chocolate.3 50 mg/kg 50 mg/kg 500 mg/kg 161 161 161 2008 2008 2008 05.2.4 09.1 and 12. including mollusks.4 05.

1.4 and 13.7 Sauces and like products Salads (e.2.1. Stabilizer FoodCatNo 01." "energy." or "electrolyte" drinks and particulated drinks Distilled spirituous beverages containing more than 15% alcohol 50 mg/kg 200 mg/kg 2008 2008 14.g.5 and 05.2.1 Aromatized alcoholic beverages (e.g.6 Water-based flavoured drinks.8.potato..7 15.4 Dietetic foods intended for special medical purposes (excluding products of food category 13.3. macaroni salad.1. flour or starch based (from roots and tubers. pulses and legumes) 200 mg/kg 200 mg/kg 2008 2008 15.CODEX STAN 192-1995 Table One PONCEAU 4R (COCHINEAL RED A) 140 FoodCatNo 12..2.4 14.2 Processed nuts. wine and spirituous cooler-type beverages.1) Dietetic formulae for slimming purposes and weight reduction 50 mg/kg 50 mg/kg 2008 2008 13.g.5 FoodCategory Seasonings and condiments Mustards Soups and broths MaxLevel 500 mg/kg 300 mg/kg 50 mg/kg Notes Year Adopted 2008 2008 2008 12.2 FoodCategory Dried whey and whey products.g. including coated nuts and nut mixtures (with e.2 12.1.3.13.2.1. including "sport. excluding whey cheeses MaxLevel GMP Notes Year Adopted 2006 POTASSIUM CHLORIDE INS 508 Potassium chloride Functional Class: Flavour enhancer.3 13.1 14..6 Food supplements 300 mg/kg 300 mg/kg 2008 2008 14.5 13. Gelling agent.3 50 mg/kg 200 mg/kg 2008 2008 13.2.4 12.3 Fruit juice Concentrates for fruit juice GMP GMP 127 2005 2005 14.2.1 14.1 .and nut-based spreads of food categories 04.3 Fruit nectar Concentrates for fruit nectar GMP GMP 127 2005 2005 POTASSIUM CARBONATE INS 501(i) Potassium carbonate Functional Class: Acidity regulator. supplementary foods for dietary use) excluding products of food categories 13..1. beer. potato salad) and sandwich spreads excluding cocoa. dried fruit) 100 mg/kg 2008 POTASSIUM ASCORBATE INS 303 Potassium ascorbate Functional Class: Antioxidant FoodCatNo FoodCategory MaxLevel Notes Year Adopted 14. low alcoholic refreshers) Snacks .6 Dietetic foods (e.6 12. cereal. Thickener .2.

2 FoodCategory Dried whey and whey products.2 FoodCategory Dried whey and whey products. Thickener FoodCatNo 01.8. excluding whey cheeses MaxLevel 10000 mg/kg Notes Year Adopted 2006 PROPIONIC ACID INS 280 Propionic acid Functional Class: Preservative FoodCatNo 01. Bulking agent.1 Milk powder and cream powder (plain) 200 mg/kg 15. Sequestrant.2 Dried whey and whey products.CODEX STAN 192-1995 Table One POTASSIUM CHLORIDE 141 FoodCatNo 01.8.2 Dried whey and whey products.5.6. Humectant. Stabilizer.6 FoodCategory Whey protein cheese MaxLevel 3000 mg/kg Notes 70 Year Adopted 2006 PROPYL GALLATE INS 310 Propyl gallate Functional Class: Antioxidant FoodCatNo FoodCategory MaxLevel Notes Year Adopted 01.8. excluding whey cheeses MaxLevel GMP Notes Year Adopted 2006 POWDERED CELLULOSE INS 460(ii) Powdered cellulose Functional Class: Anticaking agent. excluding whey cheeses MaxLevel GMP Notes Year Adopted 2006 POTASSIUM DIHYDROGEN CITRATE INS 332(i) Potassium dihydrogen citrate Functional Class: Acidity regulator. 75 & 196 2001 . Stabilizer FoodCatNo FoodCategory MaxLevel Notes Year Adopted 01.2 FoodCategory Dried whey and whey products. Glazing agent. Stabilizer FoodCatNo FoodCategory MaxLevel Notes Year Adopted 01. Emulsifier.8. excluding whey cheeses GMP 2006 POTASSIUM HYDROGEN CARBONATE INS 501(ii) Potassium hydrogen carbonate Functional Class: Acidity regulator. excluding whey cheeses GMP 2006 POTASSIUM HYDROXIDE INS 525 Potassium hydroxide Functional Class: Acidity regulator FoodCatNo 01.8.

crustaceans. and nuts and seeds 90 mg/kg 50 mg/kg 2 & 15 15.1.4 12. or flaked grain.2 Cocoa products and chocolate products including imitations and chocolate substitutes Confectionery including hard and soft candy.1 FoodCategory Dairy-based desserts (e. cakes.3 06. tapioca pudding) Other ordinary bakery products (e.2.g. pita. fermented. pudding. fish oil. for fine bakery wares).4 Fat emulsions mainly of type oil-in-water.1. 05.3 09.9 04.2.3 02.1. cereal.. toppings (nonfruit) and sweet sauces 1000 mg/kg 200 mg/kg 130 15 & 130 2001 2001 06.1 05. including mollusks. seasonings and condiments (e.2 Egg-based desserts (e. dried. ghee MaxLevel 90 mg/kg 100 mg/kg Notes 2 & 15 15.g.2.g.. fruit or flavoured yoghurt) Butter oil.3 Whole.3 02.5 Processed comminuted meat. including fruit-flavoured water-based desserts Dried vegetables (including mushrooms and fungi.5.. 76 & 196 2001 2001 05.4 Chewing gum Decorations (e. and other animal fats Fat spreads. including mixed and/or flavoured products based on fat emulsions Fat-based desserts excluding dairy-based dessert products of food category 01.. including "sport. custard) Herbs. rice pudding. English muffins) 100 mg/kg 90 mg/kg 100 mg/kg 15 & 130 2 & 15 15 & 130 2001 2001 2001 07.6 13... pulses and legumes) 1000 mg/kg 200 mg/kg 15 15 & 130 2001 2005 ." "energy. other than food categories 05.1 06.3 05. flour or starch based (from roots and tubers.3 and 05.1 Water-based flavoured drinks. poultry. pulses and legumes. and aloe vera).g..1.2 Vegetable oils and fats Lard.g.2. and echinoderms 200 mg/kg 100 mg/kg 15 & 130 15 & 196 2001 2001 10. poultry. and game products Smoked. tallow.2. including rolled oats 100 mg/kg 200 mg/kg 15 15 & 196 2001 2001 06. spices.5 07.2 Fruit-based desserts. anhydrous milkfat.2 12. nougats. including rice Breakfast cereals. roots and tubers. seasoning for instant noodles) 90 mg/kg 200 mg/kg 2 & 15 15 & 130 2001 2001 12.g. pancakes) Processed meat.2 02.4 200 mg/kg 200 mg/kg 15 & 130 15 & 130 2001 2001 05.1." or "electrolyte" drinks and particulated drinks Snacks .3 Pre-cooked pastas and noodles and like products Cereal and starch based desserts (e.2 Mixes for fine bakery wares (e.potato.6 Mixes for soups and broths Sauces and like products Food supplements 200 mg/kg 200 mg/kg 400 mg/kg 15 & 130 15 & 130 15 & 196 2001 2001 2001 14. dairy fat spreads and blended spreads 200 mg/kg 200 mg/kg 200 mg/kg 15 & 130 15 & 130 15 & 130 2006 2006 2004 02. and game products in whole pieces or cuts 200 mg/kg 200 mg/kg 15 & 196 15 & 130 2001 2001 08. etc.CODEX STAN 192-1995 Table One PROPYL GALLATE 142 FoodCatNo 01.1. and/or salted fish and fish products.3 08. broken. bagels.4.2.7 200 mg/kg 200 mg/kg 15 & 130 15 & 130 2004 2004 04.4 15.1. seaweeds.7 02.g. 133 & 171 Year Adopted 2001 2006 02.

wheybased drinks) Beverage whiteners Cream analogues Milk and cream powder analogues 5000 mg/kg 2001 01.5 Decorations (e. fruit toppings and coconut milk Fruit-based desserts. flavoured and/or fermented (e. tapioca pudding) 40000 mg/kg 5000 mg/kg 40000 mg/kg 2 & 153 2001 2007 2001 07.g.7 02.4 03.1.2.. pudding. cocoa.2.3. drinking yoghurt.4 Chewing gum 5000 mg/kg 20000 mg/kg 2001 2001 05.1. for fine bakery wares). dairy fat spreads and blended spreads Fat emulsions mainly of type oil-in-water.2 Dairy-based desserts (e.g. fish oil. nougats.3 and 05.2 02.2 1000 mg/kg 5000 mg/kg 100000 mg/kg 86 2001 2001 2001 01.9 Fruit preparations.11 04.1. including sherbet and sorbet 40000 mg/kg 5000 mg/kg 2006 2001 04. custard) 15000 mg/kg 40000 mg/kg 11 & 72 2001 2001 .2 FoodCategory Processed nuts. including mixed and/or flavoured products based on fat emulsions 10000 mg/kg 20000 mg/kg 30000 mg/kg 2006 2001 2001 02.g.g. eggnog. chocolate milk. tallow.3 02.4. including fruit-flavoured water-based desserts 40000 mg/kg 40000 mg/kg 2001 2001 04.2.1 5000 mg/kg 97 2007 05.7 Edible ices. toppings (nonfruit) and sweet sauces Pre-cooked pastas and noodles and like products Cereal and starch based desserts (e.0 10.3 Confectionery including hard and soft candy.1.. and nut and seed pulps and preparations (e. seaweed. pulses and legumes. and other animal fats Fat spreads.3 06.g..0 Fat-based desserts excluding dairy-based dessert products of food category 01.1. vegetable desserts and sauces.2 Dairy-based drinks..1. etc.2 01. fruit or flavoured yoghurt) Vegetable oils and fats 5000 mg/kg 10000 mg/kg 2001 2006 02. including coated nuts and nut mixtures (with e.8 04.4. dried fruit) MaxLevel 200 mg/kg Notes 15 & 130 Year Adopted 2005 PROPYLENE GLYCOL ESTERS OF FATTY ACIDS INS 477 Propylene glycol esters of fatty acids FoodCategory Functional Class: Emulsifier FoodCatNo MaxLevel Notes Year Adopted 01.4 Bakery wares Egg-based desserts (e.6 Fruit fillings for pastries Vegetable (including mushrooms and fungi.2.CODEX STAN 192-1995 Table One PROPYL GALLATE 143 FoodCatNo 15.2.1.g.2. purees.3 Lard. 05..4 01.. other than food categories 05.2.5. roots and tubers. including pulp.. and aloe vera).4 06. rice pudding. candied vegetables) other than food category 04.2 05.5 Cocoa mixes (powders) and cocoa mass/cake 40000 mg/kg 5000 mg/kg 2001 2001 05.2.1.g.

6.CODEX STAN 192-1995 Table One PROPYLENE GLYCOL ESTERS OF FATTY ACIDS 144 FoodCatNo 11.4 13.4 01.1." or "electrolyte" drinks and particulated drinks 5000 mg/kg 500 mg/kg 2001 2001 PROTEASE INS 1101(i) Protease Functional Class: Flavour enhancer.7 Processed cheese Cheese analogues Dairy-based desserts (e." "energy." or "electrolyte" drinks and particulated drinks 50 mg/kg 132 & 168 2007 RIBOFLAVINS INS 101(i) INS 101(ii) Riboflavin.2.3.g.1 300 mg/kg 300 mg/kg 300 mg/kg 2005 2005 2005 01. eggnog.6. drinking yoghurt. includes rind Rind of ripened cheese 300 mg/kg 300 mg/kg 2005 2005 01.5. flavoured and/or fermented (e. Stabilizer FoodCatNo 06.1 FoodCategory Flours MaxLevel GMP Notes Year Adopted 1999 QUILLAIA EXTRACTS INS 999(i) Quillaia extract type I Functional Class: Emulsifier.2.4 Water-based flavoured drinks.6." "energy. pudding. maple syrup. fruit or flavoured yoghurt) 300 mg/kg 300 mg/kg 300 mg/kg 2005 2005 2005 .1.5 01. xylose. cocoa. chocolate milk.1 01. sugar toppings) Dietetic foods intended for special medical purposes (excluding products of food category 13.1.1) MaxLevel 5000 mg/kg 5000 mg/kg Notes Year Adopted 2001 2001 13. synthetic Riboflavin 5'-phosphate sodium Functional Class: Colour Functional Class: Colour INS 101(iii) Riboflavin from Bacillus subtilis Functional Class: Colour FoodCatNo FoodCategory MaxLevel Notes Year Adopted 01..g.2 01.4 Dietetic formulae for slimming purposes and weight reduction Water-based flavoured drinks.6..6.3 FoodCategory Other sugars and syrups (e..g.2 01.2. wheybased drinks) Beverage whiteners Milk and cream powder analogues Unripened cheese 300 mg/kg 52 2008 01.4 14.2 Dairy-based drinks. Foaming agent INS 999(ii) Quillaia extract type 2 Functional Class: Emulsifier. including "sport.2 Ripened cheese. Flour treatment agent. Foaming agent FoodCatNo FoodCategory MaxLevel Notes Year Adopted 14. including "sport.

1.5 Pre-cooked pastas and noodles and like products Cereal and starch based desserts (e.2. seaweed.8. chutney) excluding products of food category 04. pulses and legumes.7. roots and tubers.9.2.1.5 04. and nut and seed pulps and preparations (e. chocolate substitute products Confectionery including hard and soft candy.1.8 Candied fruit Fruit preparations. and aloe vera) and seaweed products.2.1. dairy fat spreads and blended spreads Fat emulsions mainly of type oil-in-water.2 1000 mg/kg 1000 mg/kg 2005 2005 05. nougats.5 300 mg/kg 200 mg/kg 500 mg/kg 2005 2005 2005 04. including fruit-flavoured water-based desserts Fermented fruit products 300 mg/kg 500 mg/kg 2005 2008 04. seaweeds.4 06. rice pudding.2.2.9.2. for breading or batters for fish or poultry) Soybean-based beverages Fine bakery wares (sweet.. and aloe vera).1.2.3 and 05.1. excluding fermented soybean products of food categories 06.1 07..6.9. 05. brine.7 Fermented vegetable (including mushrooms and fungi.g..2 Edible ices.9 04. pulses and legumes. purees.4 04.3 02.3 Chewing gum Decorations (e.3 Vegetables (including mushrooms and fungi..4.2.2 Fruit fillings for pastries Surface-treated fresh vegetables (including mushrooms and fungi. roots and tubers.1.5 500 mg/kg 2005 04.6 06.10 Fruit-based desserts. vegetable desserts and sauces.6 300 mg/kg 92 2008 04.1. jellies.1. toppings (nonfruit) and sweet sauces Breakfast cereals.5 05. including pulp.2 02. pulses and legumes.2. savoury) and mixes 300 mg/kg 50 mg/kg 300 mg/kg 2005 2010 2005 .2. and aloe vera).g. 12. etc.2.1.1.2. and aloe vera).3 06. 12.6 Canned or bottled (pasteurized) fruit Jams.g. and nuts and seeds 300 mg/kg 300 mg/kg 4 & 16 2005 2008 04.3 05. tapioca pudding) 300 mg/kg 300 mg/kg 153 2008 2005 06.2. including rolled oats 1000 mg/kg 1000 mg/kg 300 mg/kg 2005 2005 2005 06. salty.g. roots and tubers. other than food categories 05.7 MaxLevel 300 mg/kg 300 mg/kg 300 mg/kg Notes Year Adopted 2005 2008 2005 03.1.4 500 mg/kg 2008 05.g. and seaweeds in vinegar.8.2.1.2. roots and tubers. 06. pulses and legumes.2 Batters (e.8.1. or soybean sauce Vegetable (including mushrooms and fungi.1.4 FoodCategory Fat spreads.2.2.0 04.3 Imitation chocolate..2. for fine bakery wares).2.CODEX STAN 192-1995 Table One RIBOFLAVINS 145 FoodCatNo 02.1 and 12. fruit toppings and coconut milk 300 mg/kg 300 mg/kg 182 2005 2008 04. oil.7 04.2. including sherbet and sorbet Surface-treated fresh fruit 500 mg/kg 300 mg/kg 4 & 16 2005 2008 04.11 04. candied vegetables) other than food category 04. marmelades Fruit-based spreads (e. including mixed and/or flavoured products based on fat emulsions Fat-based desserts excluding dairy-based dessert products of food category 01.2.

4 Fish and fish products.2.4.3 Fully preserved. including mollusks. fermented. sugar toppings) 300 mg/kg 300 mg/kg 300 mg/kg 4 2005 2005 2005 11.5 09.6 300 mg/kg 300 mg/kg 2005 2005 13. and echinoderms 1000 mg/kg 300 mg/kg 95 16 2008 2005 09.2 Frozen fish. crustaceans.4.2 08. including mollusks.6 12. marinated and/or in jelly 300 mg/kg 300 mg/kg 22 16 2005 2005 09. including mollusks.4 300 mg/kg 2005 12. including canned or fermented fish and fish products. and echinoderms Fish and fish products.2. and other fish roe products Semi-preserved fish and fish products. sausage casings) MaxLevel 1000 mg/kg 1000 mg/kg 1000 mg/kg Notes 16 16 16 Year Adopted 2008 2008 2008 09. and fish products.1) 30 mg/kg 300 mg/kg 2010 2005 13. poultry. macaroni salad. including mollusks.2. crustaceans. and echinoderms Cooked fish and fish products 300 mg/kg 300 mg/kg 16 95 2005 2008 09..2. crustaceans.09. maple syrup. including mollusks.. fish paste).1 10..3 350 mg/kg 300 mg/kg 2005 2005 12. supplementary foods for dietary use) excluding products of food categories 13.5 Dietetic formulae for slimming purposes and weight reduction Dietetic foods (e.CODEX STAN 192-1995 Table One RIBOFLAVINS 146 FoodCatNo 08. including mollusks..1 .2 09. poultry. and game products Edible casings (e.4 12. excluding products of food categories 09.3. and echinoderms Frozen battered fish. miso) Dietetic foods intended for special medical purposes (excluding products of food category 13. pickled and/or in brine Salmon substitutes. including treacle and molasses.3 09.3 Fermented soybean paste (e.4 13.1 09. also (partially) inverted. and echinoderms 300 mg/kg 300 mg/kg 16 2008 2005 09.and nut-based spreads of food categories 04.1.4 FoodCategory Processed meat.4 11.2 09. crustaceans..1 Frozen minced and creamed fish products. and echinoderms.g.3 Other sugars and syrups (e.3.1 13. including mollusks.2.2.g.2.2 12. crustaceans. potato salad) and sandwich spreads excluding cocoa.3.13.1 . crustaceans. crustaceans.g. crustaceans. and echinoderms 300 mg/kg 300 mg/kg 300 mg/kg 16 2005 2005 2005 09. fish fillets. dried.3 Fresh eggs Egg-based desserts (e.2.4.1 Smoked. and game products in whole pieces or cuts Processed comminuted meat.g.6 Food supplements 300 mg/kg 2005 . including mollusks. xylose. and echinoderms (e.3.3. caviar. and echinoderms.5 and 05. fish fillets. excluding products of food category 11..2. crustaceans.2.7 Sauces and like products Salads (e. crustaceans.4 and 13. and/or salted fish and fish products.3 08.3 Cooked mollusks. and echinoderms Fried fish and fish products.3. and fish products.9.5 Seasonings and condiments Mustards Soups and broths 350 mg/kg 300 mg/kg 200 mg/kg 2005 2005 2005 12.4 500 mg/kg 95 2008 10.g. including mollusks..g.g. custard) Sugar solutions and syrups.3 09.1.

2 14.1.5 Fruit preparations. including pulp. including sherbet and sorbet 100 mg/kg 100 mg/kg 161 161 2007 2007 04.2." or "electrolyte" drinks and particulated drinks Cider and perry Wines (other than grape) MaxLevel 50 mg/kg 300 mg/kg 300 mg/kg Notes Year Adopted 2005 2005 2005 14. cereal. chocolate milk.5 Fruit in vinegar.4 14..1. and nuts and seeds Dried vegetables (including mushrooms and fungi. pulses and legumes) 100 mg/kg 1000 mg/kg 2005 2005 15.1.1.2. roots and tubers.9 04.8 Fruit-based spreads (e. flour or starch based (from roots and tubers. including "sport.1 Frozen vegetables (including mushrooms and fungi. and aloe vera).7 Cheese analogues Dairy-based desserts (e.6.2. pudding. flavoured and/or fermented (e..2 500 mg/kg 161 2008 04. eggnog. dried fruit) 1000 mg/kg 2005 SACCHARINS INS 954(i) INS 954(ii) Saccharin Calcium saccharin Functional Class: Sweetener Functional Class: Sweetener INS 954(iii) INS 954(iv) Potassium saccharin Sodium saccharin Functional Class: Sweetener Functional Class: Sweetener FoodCatNo 01.g.2.4 FoodCategory Water-based flavoured drinks.1. marmelades 160 mg/kg 200 mg/kg 200 mg/kg 144 161 161 2007 2007 2007 04. cocoa.3 160 mg/kg 144 2007 . pulses and legumes.2.g.2.4 04.6 04. or brine Canned or bottled (pasteurized) fruit Jams.2. fruit toppings and coconut milk 200 mg/kg 200 mg/kg 161 161 2007 2007 04.2 FoodCategory Dairy-based drinks." "energy. oil. low alcoholic refreshers) Snacks .3 04.g.5 01.2.potato.2.10 Fruit-based desserts..2. including fruit-flavoured water-based desserts Fermented fruit products 100 mg/kg 160 mg/kg 161 161 2007 2008 04. pulses and legumes. purees.1.0 Fat-based desserts excluding dairy-based dessert products of food category 01. oil. fruit or flavoured yoghurt) 100 mg/kg 100 mg/kg 161 161 2008 2007 02. drinking yoghurt. roots and tubers.CODEX STAN 192-1995 Table One RIBOFLAVINS 147 FoodCatNo 14.1 Aromatized alcoholic beverages (e. chutney) excluding products of food category 04.2.2.7 15. and nuts and seeds Vegetables (including mushrooms and fungi.2 Processed nuts.1.2. and seaweeds in vinegar. seaweeds.. seaweeds.g.2. and aloe vera).2. or soybean sauce 500 mg/kg 161 2008 04. beer. jellies.g. wine and spirituous cooler-type beverages.2. including coated nuts and nut mixtures (with e.1.2. pulses and legumes.7 Edible ices.4 03.1.. brine. roots and tubers. and aloe vera). wheybased drinks) MaxLevel 80 mg/kg Notes 161 Year Adopted 2007 01.1.

4.3. and echinoderms. crustaceans. savoury) and mixes Heat-treated processed meat. pulses and legumes.1 .1.2 09.2.2.. fish paste).9.g.2.1 and 12..4 Egg-based desserts (e. roots and tubers. 12. maple syrup. etc. and game products Cooked fish and fish products 500 mg/kg 500 mg/kg 161 161 2008 2008 09. roots and tubers. excluding fermented soybean products of food categories 06. and aloe vera) and seaweed products. pulses and legumes. and seaweeds 200 mg/kg 161 2008 04.g.4 FoodCategory Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi.1. rice pudding.2.g.5 Decorations (e. including mollusks.3 Confectionery including hard and soft candy.. crustaceans. pulses and legumes. including mollusks.1. nougats.1.3. and game products in whole pieces or cuts 170 mg/kg 500 mg/kg 165 161 2007 2008 08.2. roots and tubers.2. roots and tubers.2 Fine bakery wares (sweet. and nut and seed pulps and preparations (e. including rolled oats Cereal and starch based desserts (e. peanut butter) MaxLevel 160 mg/kg Notes 144 & 161 Year Adopted 2008 04.1.1 09. for fine bakery wares).2. candied vegetables) other than food category 04.8. pulses and legumes.7 200 mg/kg 161 2008 04.9.g. custard) Other sugars and syrups (e. other than food categories 05.3 05.2.2.4 05.2 05.3 06. seaweed. including mollusks. vegetable desserts and sauces.2.4 06.3.4 11. and echinoderms.8 160 mg/kg 144 & 161 2008 05.1 05. toppings (nonfruit) and sweet sauces Breakfast cereals.4 Chewing gum 500 mg/kg 2500 mg/kg 161 & 163 161 2007 2007 05.2.2 08.. salty. and echinoderms 160 mg/kg 144 2007 09.7.g. marinated and/or in jelly Fish and fish products.2. pulses and legumes. poultry.2.4 Semi-preserved fish and fish products..3. chocolate substitute products 200 mg/kg 500 mg/kg 500 mg/kg 161 161 161 2007 2007 2007 05.8.g.CODEX STAN 192-1995 Table One SACCHARINS 148 FoodCatNo 04. 12.5 Fermented vegetable (including mushrooms and fungi.1.2 Cocoa mixes (powders) and cocoa mass/cake Cocoa mixes (syrups) 100 mg/kg 80 mg/kg 97 & 161 161 2008 2007 05.6. and aloe vera).5 Cocoa-based spreads.2. excluding products of food categories 09.. and echinoderms (e.6 Vegetable (including mushrooms and fungi. crustaceans.3 Fully preserved.9.5 160 mg/kg 161 2008 04. including mollusks. roots and tubers. and seaweeds Vegetable (including mushrooms and fungi. 06. and aloe vera)..09.3 Cooked or fried vegetables (including mushrooms and fungi. and aloe vera).2. crustaceans. including canned or fermented fish and fish products. including fillings Cocoa and chocolate products Imitation chocolate.3 and 05.1 Heat-treated processed comminuted meat. and nut and seed purees and spreads (e.2 Fish and fish products.1.3. sugar toppings) 100 mg/kg 300 mg/kg 144 159 2007 2008 .3.g.4 200 mg/kg 144 2007 10. poultry. seaweed. and aloe vera). tapioca pudding) 500 mg/kg 100 mg/kg 100 mg/kg 161 161 161 2007 2008 2007 07. xylose. pickled and/or in brine 160 mg/kg 160 mg/kg 144 144 2007 2007 09. 05.2.

g.0 Aromatized alcoholic beverages (e. excluding cocoa 300 mg/kg 200 mg/kg 127 & 161 160 2008 2007 14.5 13.g. potassium and sodium FoodCategory Functional Class: Anticaking agent.3. coffee substitutes.1. herbal infusions.2. POTASSIUM AND SODIUM INS 470(i) Salts of myristic.3 14.4 12.13. including punches and ades 300 mg/kg 300 mg/kg 161 161 2008 2008 14.3.g.6 Food supplements 200 mg/kg 1200 mg/kg 2007 2007 14.3 Dietetic foods intended for special medical purposes (excluding products of food category 13. CALCIUM.5 and 05.3.2 12.2.6 12.1.2.1) Dietetic formulae for slimming purposes and weight reduction 160 mg/kg 200 mg/kg 161 & 166 2007 2010 13.1.and nut-based spreads of food categories 04.1.4.1.5 Concentrates (liquid or solid) for water-based flavoured drinks Coffee. Emulsifier. including those containing highintensity sweeteners Seasonings and condiments Vinegars MaxLevel GMP 1500 mg/kg 300 mg/kg Notes Year Adopted 2007 161 2008 2008 12. tea.1 Salt GMP 71 2006 SHELLAC.1.CODEX STAN 192-1995 Table One SACCHARINS 149 FoodCatNo 11.4 and 13. low alcoholic refreshers) Ready-to-eat savouries 80 mg/kg 100 mg/kg 2007 2007 SALTS OF MYRISTIC.2 14. bleached Functional Class: Glazing agent FoodCatNo FoodCategory MaxLevel Notes Year Adopted .1.4.7 15. supplementary foods for dietary use) excluding products of food categories 13. calcium.3 FoodCategory Table-top sweeteners...6 Dietetic foods (e. PALMITIC AND STEARIC ACIDS WITH AMMONIA. beer. Stabilizer FoodCatNo MaxLevel Notes Year Adopted 12.1.6 12.1. potato salad) and sandwich spreads excluding cocoa.1 14.2. BLEACHED INS 904 Shellac.4 200 mg/kg 300 mg/kg 2007 2007 13.2 Carbonated water-based flavoured drinks Non-carbonated water-based flavoured drinks. wine and spirituous cooler-type beverages.1 .3 13. macaroni salad. palmitic and stearic acids with ammonia..1 14.3 Fruit nectar Vegetable nectar Concentrates for fruit nectar 80 mg/kg 80 mg/kg 80 mg/kg 2005 161 127 2008 2005 14.7 Sauces and like products Salads (e.5 Mustards Soups and broths 320 mg/kg 110 mg/kg 161 2007 2007 12.4. and other hot cereal and grain beverages.

roots and tubers.3 and 05.1.4 05. and nuts and seeds Cocoa and chocolate products Imitation chocolate.1.1. excluding cocoa Ready-to-eat savouries GMP GMP 108 3 2001 2001 SILICON DIOXIDE.8. seaweeds. tea.8. other than food categories 05.2 FoodCategory Surface-treated fresh fruit Surface-treated fresh vegetables (including mushrooms and fungi. powdered dextrose 15000 mg/kg 56 2006 SODIUM ASCORBATE INS 301 Sodium ascorbate Functional Class: Antioxidant FoodCatNo FoodCategory MaxLevel Notes Year Adopted 14.2 12. etc.2 04.1. salty. herbal infusions.5 15. for fine bakery wares).. amorphous Functional Class: Anticaking agent FoodCatNo 01.2 FoodCategory Dried whey and whey products.1. chocolate substitute products Confectionery including hard and soft candy.2. nougats.1. 05.1.6 Fine bakery wares (sweet.5 05.2 GMP GMP GMP 3 3 3 2001 2001 2001 05.1.CODEX STAN 192-1995 Table One SHELLAC.1. excluding whey cheeses MaxLevel 10000 mg/kg Notes Year Adopted 2006 11.1.2 FoodCategory Dried whey and whey products. toppings (nonfruit) and sweet sauces GMP GMP 3 2003 2003 07.0 Coffee.1 14.3.1.1 Fruit juice Concentrates for fruit juice Fruit nectar GMP GMP GMP 127 2005 2005 2005 . pulses and legumes.1. BLEACHED 150 FoodCatNo 04. coffee substitutes. savoury) and mixes Food supplements GMP GMP 3 3 2001 2001 14.g. and other hot cereal and grain beverages.1.3 14.2 Powdered sugar. and aloe vera).3 05. powdered dextrose Salt 15000 mg/kg GMP 56 2006 2006 SODIUM ALUMINOSILICATE INS 554 Sodium aluminosilicate Functional Class: Anticaking agent FoodCatNo 01.2. AMORPHOUS INS 551 Silicon dioxide.4 MaxLevel GMP GMP Notes Year Adopted 2003 79 2003 05. excluding whey cheeses MaxLevel 10000 mg/kg Notes Year Adopted 2006 11.1 Powdered sugar.2 13.4 Chewing gum Decorations (e.2.

Emulsifier.2 02.1.2.1. Anticaking agent.1 Dried whey and whey products. Raising agent FoodCatNo FoodCategory MaxLevel Notes Year Adopted 01.1 Butter oil.6.3. anhydrous milkfat.2 FoodCategory Dried whey and whey products.1 Dried whey and whey products.3 FoodCategory Concentrates for fruit nectar MaxLevel GMP Notes 127 Year Adopted 2005 SODIUM CARBONATE INS 500(i) Sodium carbonate Functional Class: Acidity regulator.CODEX STAN 192-1995 Table One SODIUM ASCORBATE 151 FoodCatNo 14.6 Whey protein cheese 3000 mg/kg 70 2006 .8.1 Butter GMP 2008 SODIUM PROPIONATE INS 281 Sodium propionate Functional Class: Preservative FoodCatNo FoodCategory MaxLevel Notes Year Adopted 01.2.2.8. ghee GMP 171 2006 SODIUM HYDROGEN CARBONATE INS 500(ii) Sodium hydrogen carbonate Functional Class: Acidity regulator. Anticaking agent. excluding whey cheeses MaxLevel GMP Notes Year Adopted 2006 02.2 02. excluding whey cheeses Butter GMP GMP 2006 2008 SODIUM HYDROXIDE INS 524 Sodium hydroxide Functional Class: Acidity regulator FoodCatNo 01.2 FoodCategory Dried whey and whey products. Raising agent FoodCatNo FoodCategory MaxLevel Notes Year Adopted 01.8. excluding whey cheeses Butter GMP GMP 2006 2008 SODIUM DIHYDROGEN CITRATE INS 331(i) Sodium dihydrogen citrate Functional Class: Acidity regulator. Sequestrant.8. Stabilizer FoodCatNo 01. excluding whey cheeses MaxLevel GMP Notes Year Adopted 2006 02.

4 11.6.5 1000 mg/kg 1000 mg/kg 42 42 2009 2009 04.5 05.6 02.1 10.7 1000 mg/kg 1000 mg/kg 42 42 2009 2010 04. oil.2 01.g.2 Batters (e.2.1 09.2 10. for breading or batters for fish or poultry) Cooked fish and fish products Cooked mollusks.2 Cheese analogues Whey protein cheese Fat spreads. chutney) excluding products of food category 04.1.g.3.6 Fruit in vinegar.6.2.2.6.4. chocolate substitute products Chewing gum 1500 mg/kg 1500 mg/kg 42 42 2009 2009 06.g.3 Liquid egg products Frozen egg products Dried and/or heat coagulated egg products 5000 mg/kg 1000 mg/kg 1000 mg/kg 42 42 42 2009 2009 2009 10.1.4.10 04. Anticaking agent.6 09.2 Dried whey and whey products. including mixed and/or flavoured products based on fat emulsions Fat-based desserts excluding dairy-based dessert products of food category 01. or brine Fruit-based spreads (e.5 01..2.2. maple syrup.2. Raising agent FoodCatNo FoodCategory MaxLevel Notes Year Adopted 01..4 Egg-based desserts (e. excluding whey cheeses GMP 2006 SORBATES INS 200 INS 201 INS 202 Sorbic acid Sodium sorbate Potassium sorbate Functional Class: Preservative Functional Class: Preservative Functional Class: Preservative INS 203 Calcium sorbate Functional Class: Preservative FoodCatNo FoodCategory MaxLevel Notes Year Adopted 01.2. custard) Other sugars and syrups (e..12 Fermented fruit products Fruit fillings for pastries Cooked fruit 1000 mg/kg 1000 mg/kg 1200 mg/kg 42 42 42 2009 2009 2009 05.CODEX STAN 192-1995 Table One SODIUM SESQUICARBONATE 152 SODIUM SESQUICARBONATE INS 500(iii) Sodium sesquicarbonate Functional Class: Acidity regulator.3 Beverage whiteners Whey cheese 200 mg/kg 1000 mg/kg 42 42 2009 2006 01.. dairy fat spreads and blended spreads 3000 mg/kg 3000 mg/kg 2000 mg/kg 3 & 42 42 42 2010 2006 2009 02.3 04.2. crustaceans.g.3 Imitation chocolate.4 Fat emulsions mainly of type oil-in-water. sugar toppings) 1000 mg/kg 1000 mg/kg 42 42 2009 2009 . and echinoderms 2000 mg/kg 2000 mg/kg 2000 mg/kg 42 42 42 & 82 2009 2009 2009 10.1.2.11 04.1.1.2. xylose.1.2.3 02.1.8.2.

2 FoodCategory Table-top sweeteners. 91.2.9.2.1) 1000 mg/kg 1000 mg/kg 1500 mg/kg 42 42 42 2010 2010 2009 13. 91 & 122 2009 2005 14. miso) 1500 mg/kg 42 2009 12. 122 & 127 42.7 Salads (e.9.2..2. macaroni salad.1.g.2.3. roots and tubers. seasoning for instant noodles) MaxLevel 1000 mg/kg 1000 mg/kg Notes 42 & 192 42 Year Adopted 2010 2009 12.9." or "electrolyte" drinks and particulated drinks 20 mg/kg 43 2001 STEAROYL LACTYLATES INS 481(i) Sodium stearoyl lactylate Functional Class: Emulsifier.and nut-based spreads of food categories 04. seasonings and condiments (e.g. Stabilizer INS 482(i) Calcium stearoyl lactylate Functional Class: Emulsifier FoodCatNo FoodCategory MaxLevel Notes Year Adopted 02.2 Fat spreads.potato.2.4 14.4 04. flour or starch based (from roots and tubers.1 Concentrates for fruit juice Fruit nectar 1000 mg/kg 1000 mg/kg 42.. spices.2. including coated nuts and nut mixtures (with e. potato salad) and sandwich spreads excluding cocoa. dried fruit) 1000 mg/kg 42 2009 STANNOUS CHLORIDE INS 512 Stannous chloride Functional Class: Antioxidant.2.4 Water-based flavoured drinks.1 Dietetic formulae for slimming purposes and weight reduction Fruit juice 1500 mg/kg 1000 mg/kg 42 42.2 Processed nuts. dairy fat spreads and blended spreads 10000 mg/kg 2009 . including those containing highintensity sweeteners Herbs.2.4 Canned or bottled (pasteurized) fruit Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi..1 1000 mg/kg 42 2010 12. pulses and legumes) 1000 mg/kg 1000 mg/kg 42. cereal.3 14.1.3 Fermented soybean sauce Other soybean sauces Dietetic foods intended for special medical purposes (excluding products of food category 13.3 Fermented soybean paste (e. 91 & 122 2005 2005 14.1.g.3 15.1. Colour retention agent FoodCatNo FoodCategory MaxLevel Notes Year Adopted 04.CODEX STAN 192-1995 Table One SORBATES 153 FoodCatNo 11.1 Concentrates for fruit nectar Snacks .1.3.5 and 05. 91.1 12.6 12." "energy.1.g. 122 & 127 42 2005 2009 15.3 13.1. and aloe vera). pulses and legumes. including "sport.2. and seaweeds 20 mg/kg 25 mg/kg 43 43 2001 2001 14..

0 04. and other animal fats Chewing gum GMP GMP 15000 mg/kg 2006 2006 1999 14. including sherbet and sorbet Fruit in vinegar.2. chocolate milk." "energy.2 Dairy-based drinks.2 02. and aloe vera).1.2.2." or "electrolyte" drinks and particulated drinks 500 mg/kg 1999 STEVIOL GLYCOSIDES INS 960 Steviol glycosides Functional Class: Sweetener FoodCatNo FoodCategory MaxLevel Notes Year Adopted 01.g.7 330 mg/kg 330 mg/kg 26 & 201 26 2011 2011 02.1. cocoa.7 Edible ices. and aloe vera).2 Dried vegetables (including mushrooms and fungi. and seaweeds 40 mg/kg 26 2011 04. including pulp.8 Fruit-based spreads (e.9 04.2. and seaweeds in vinegar. and nuts and seeds Vegetables (including mushrooms and fungi.4 Water-based flavoured drinks. pulses and legumes.2.1.1. Sequestrant FoodCatNo FoodCategory MaxLevel Notes Year Adopted 02.12 Fruit fillings for pastries Cooked fruit 330 mg/kg 40 mg/kg 26 26 2011 2011 04.4 03.5. or soybean sauce Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi.2..3 05.1. pudding. including fruit-flavoured water-based desserts Fermented fruit products 350 mg/kg 115 mg/kg 26 26 2011 2011 04.2.g.g.2.1.11 04.2 01. including "sport. or brine 330 mg/kg 270 mg/kg 100 mg/kg 26 26 26 2011 2011 2011 04.2. flavoured and/or fermented (e.6 04.1.4 70 mg/kg 26 2011 .3 Vegetable oils and fats Lard.2.2. oil. jellies. fruit or flavoured yoghurt) 200 mg/kg 26 & 201 2011 01.2. roots and tubers.2.7 04. and aloe vera).1.3 Fat-based desserts excluding dairy-based dessert products of food category 01. drinking yoghurt. tallow.5 Candied fruit Fruit preparations. brine. wheybased drinks) Milk and cream powder analogues Dairy-based desserts (e. eggnog. fruit toppings and coconut milk 330 mg/kg 40 mg/kg 330 mg/kg 26 26 26 2011 2011 2011 04. roots and tubers.1. purees.10 Fruit-based desserts.1. oil.1.2.2.. pulses and legumes.1. roots and tubers. marmelades 330 mg/kg 360 mg/kg 26 26 2011 2011 04. fish oil.4 04. chutney) excluding products of food category 04. seaweeds.3 330 mg/kg 26 2011 04.. pulses and legumes.5 Canned or bottled (pasteurized) fruit Jams.1.2.CODEX STAN 192-1995 Table One STEARYL CITRATE 154 STEARYL CITRATE INS 484 Stearyl citrate Functional Class: Emulsifier.1.2.1.

3 Fermented soybean sauce Non-fermented soybean sauce Other soybean sauces 115 mg/kg 26 2011 12. cheese sauce.2 09.2.8 40 mg/kg 26 2011 05. vegetable desserts and sauces.6..2.9. roots and tubers. pulses and legumes.4 Non-emulsified sauces (e.3.2.1 and 12. and aloe vera).3. and echinoderms Egg-based desserts (e.8.g.6.7 Salads (e.g.5 FoodCategory Vegetable (including mushrooms and fungi. pulses and legumes.2.g.2.1.2 12. and aloe vera)..1 12.5 12.9. 12.2. seaweed. including mollusks..4 Table-top sweeteners.2. including mollusks.g.1.6 12.7 200 mg/kg 26 2011 04. custard) 100 mg/kg 330 mg/kg 26 26 2011 2011 11. tapioca pudding) Soybean-based beverages 165 mg/kg 200 mg/kg 26 26 2011 2011 08.4 Fully preserved..3 30 mg/kg 165 mg/kg 165 mg/kg 26 26 26 2011 2011 2011 . caviar.6.9.9. and nut and seed pulps and preparations (e.g. including canned or fermented fish and fish products..2.7.6 165 mg/kg 26 2011 04.5 and 05.4 10. pickled and/or in brine Salmon substitutes.3. pulses and legumes. macaroni salad. and aloe vera) and seaweed products. and other fish roe products 165 mg/kg 100 mg/kg 26 26 2011 2011 09.3 Fish and fish products.2. rice pudding. crustaceans.2 12. seaweed.9. salad dressing) 50 mg/kg 350 mg/kg 26 26 2011 2011 12. roots and tubers.2. and aloe vera).6. roots and tubers. including rolled oats MaxLevel 330 mg/kg Notes 26 Year Adopted 2011 04.2. fish sauce) 350 mg/kg 350 mg/kg 350 mg/kg 26 26 & 127 26 2011 2011 2011 12. marinated and/or in jelly 100 mg/kg 100 mg/kg 26 & 202 26 & 144 2011 2011 09.3 3500 mg/kg 350 mg/kg 26 26 2011 2011 06. 06.3.. pulses and legumes.8.1 Cereal and starch based desserts (e. and nut and seed purees and spreads (e. potato salad) and sandwich spreads excluding cocoa. brown gravy) Mixes for sauces and gravies Clear sauces (e. crustaceans.9.1 Soups and broths Emulsified sauces (e.2 12.CODEX STAN 192-1995 Table One STEVIOL GLYCOSIDES 155 FoodCatNo 04.3 06. roots and tubers.2.3 Cooked or fried vegetables (including mushrooms and fungi. ketchup.and nut-based spreads of food categories 04. and seaweeds Chewing gum Breakfast cereals. 12.g. candied vegetables) other than food category 04. crustaceans.5 06.2 09..2. and echinoderms.g.8. excluding fermented soybean products of food categories 06. mayonnaise.5 Fermented vegetable (including mushrooms and fungi.2.g. and game products Fish and fish products.2.6. including those containing highintensity sweeteners Seasonings and condiments Mustards GMP 30 mg/kg 130 mg/kg 26 26 26 2011 2011 2011 12. and echinoderms.2. peanut butter) Vegetable (including mushrooms and fungi. cream sauce.3 12.2.. including mollusks.1 Heat-treated processed comminuted meat.2. poultry.

beer.2 580 mg/kg 161 2008 01.g. herbal infusions.2 Frozen fruit Dried fruit 400 mg/kg 1500 mg/kg 161 161 2008 2008 04. including sherbet and sorbet 400 mg/kg 320 mg/kg 161 161 2007 2007 04. wine and spirituous cooler-type beverages. pudding. fruit or flavoured yoghurt) 580 mg/kg 500 mg/kg 400 mg/kg 161 161 161 2008 2008 2007 02.1.4 04.2.9 Fruit preparations.2 Dairy-based drinks.1.2. tea.. purees.1.g.g.0 Fat-based desserts excluding dairy-based dessert products of food category 01.g.1.5 Candied fruit 400 mg/kg 800 mg/kg 161 161 2007 2007 04. fruit toppings and coconut milk Fruit-based desserts.1. oil.6.2. wheybased drinks) Beverage whiteners 300 mg/kg 161 2007 01. excluding cocoa 200 mg/kg 200 mg/kg 26 26 & 160 2011 2011 14. including fruit-flavoured water-based desserts 400 mg/kg 400 mg/kg 161 161 2007 2007 04.6 04.5 Water-based flavoured drinks.2. flavoured and/or fermented (e.3.1. low alcoholic refreshers) Ready-to-eat savouries 200 mg/kg 170 mg/kg 26 26 2011 2011 SUCRALOSE (TRICHLOROGALACTOSUCROSE) INS 955 Sucralose (Trichlorogalactosucrose) FoodCategory Functional Class: Sweetener FoodCatNo MaxLevel Notes Year Adopted 01.7 Edible ices..2.2.2.1) Dietetic formulae for slimming purposes and weight reduction MaxLevel 350 mg/kg 270 mg/kg Notes 26 26 Year Adopted 2011 2011 13.1.1. supplementary foods for dietary use) excluding products of food categories 13.7 Fruit-based spreads (e.4 and 13. chocolate milk.1 04. cocoa.1. jellies.1..1.2.4 FoodCategory Dietetic foods intended for special medical purposes (excluding products of food category 13. including "sport. chutney) excluding products of food category 04.2. coffee substitutes.5 Fruit in vinegar.13.3 13.4 03.1. eggnog. or brine Canned or bottled (pasteurized) fruit Jams.3 Dietetic foods (e.2.0 Aromatized alcoholic beverages (e..2.7 Cream analogues Cheese analogues Dairy-based desserts (e.10 Fermented fruit products 150 mg/kg 161 2007 .CODEX STAN 192-1995 Table One STEVIOL GLYCOSIDES 156 FoodCatNo 13.1.6 Food supplements Fruit and vegetable nectars 660 mg/kg 2500 mg/kg 200 mg/kg 26 & 198 26 & 203 26 2011 2011 2011 14.1.2.1 . marmelades 180 mg/kg 400 mg/kg 400 mg/kg 144 161 161 2007 2007 2007 04." or "electrolyte" drinks and particulated drinks Coffee.7 15.4 14.3 04.1. including pulp.. and other hot cereal and grain beverages.5 01.5 13.g." "energy.4. drinking yoghurt.4 01.8 04.6 14.

06. crustaceans.2. rice pudding. 05.7 07.2..3 580 mg/kg 400 mg/kg 400 mg/kg 97 97 & 161 161 & 169 2007 2007 2007 05.12 04. and aloe vera).CODEX STAN 192-1995 Table One SUCRALOSE (TRICHLOROGALACTOSUCROSE) 157 FoodCatNo 04. or soybean sauce Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi.3 400 mg/kg 2007 04.2 09. tapioca pudding) 1000 mg/kg 400 mg/kg 161 161 2008 2007 06. seaweeds. and nut and seed pulps and preparations (e.2.2.5 Breakfast cereals.1. toppings (nonfruit) and sweet sauces 1800 mg/kg 5000 mg/kg 1000 mg/kg 161 & 164 161 161 2008 2007 2008 06. pulses and legumes.1.1 FoodCategory Fruit fillings for pastries Cooked fruit Frozen vegetables (including mushrooms and fungi.9.g.1.5 400 mg/kg 161 & 169 2007 04. roots and tubers. roots and tubers.2..1. seaweeds. salty. and aloe vera).1 05. pulses and legumes.5 Fermented vegetable (including mushrooms and fungi. and aloe vera). brine.2 05.1.2.2. roots and tubers. oil.8. peanut butter) 580 mg/kg 161 2008 04.11 04.9.1. and aloe vera).6.8 150 mg/kg 144 & 161 2008 05. roots and tubers. 12.1 and 12.2.9.4 580 mg/kg 161 2008 04.g. vegetable desserts and sauces. including rolled oats Cereal and starch based desserts (e.2. excluding fermented soybean products of food categories 06. pulses and legumes.2. and seaweeds Cocoa mixes (powders) and cocoa mass/cake Cocoa mixes (syrups) Cocoa-based spreads. other than food categories 05.1 Pre-cooked or processed rice products.g. and nut and seed purees and spreads (e.2.3 Cooked or fried vegetables (including mushrooms and fungi.7 580 mg/kg 161 2008 04. savoury) and mixes Semi-preserved fish and fish products. including rice cakes (Oriental type only) Bread and ordinary bakery wares 200 mg/kg 650 mg/kg 72 161 2007 2008 07.2 Dried vegetables (including mushrooms and fungi.2. and echinoderms 700 mg/kg 120 mg/kg 161 & 165 144 2008 2007 .4 Confectionery including hard and soft candy.4 Chewing gum Decorations (e. nougats. pulses and legumes. pulses and legumes.2. etc.1.2 05.g.3 Fine bakery wares (sweet. and aloe vera). seaweed.6 Vegetable (including mushrooms and fungi. pulses and legumes.7. roots and tubers.2.2.3 06. roots and tubers.2. for fine bakery wares). roots and tubers. candied vegetables) other than food category 04. pulses and legumes. and aloe vera) and seaweed products.2.3 and 05.4 05. including mollusks.1.8..1.2. and seaweeds Vegetable (including mushrooms and fungi.2. and nuts and seeds Vegetables (including mushrooms and fungi. and seaweeds in vinegar.2. and aloe vera). 12. and aloe vera). chocolate substitute products 800 mg/kg 800 mg/kg 161 161 2007 2007 05. seaweed. pulses and legumes.2. roots and tubers.3 05. including fillings 400 mg/kg 161 2007 04. and nuts and seeds MaxLevel 400 mg/kg 150 mg/kg 150 mg/kg Notes 161 161 161 Year Adopted 2007 2008 2008 04.2.5 Cocoa and chocolate products Imitation chocolate..

5 Water-based flavoured drinks. chocolate milk.3.4 13. beer.5.2 12. excluding cocoa 300 mg/kg 300 mg/kg 127 & 161 160 & 161 2007 2007 14.. crustaceans. macaroni salad.4 Vegetable nectar Concentrates for fruit nectar Concentrates for vegetable nectar 300 mg/kg 300 mg/kg 300 mg/kg 161 127 127 & 161 2007 2005 2007 14.1 .1.g.3 14.3 Dietetic foods intended for special medical purposes (excluding products of food category 13.g.2. low alcoholic refreshers) Ready-to-eat savouries 700 mg/kg 1000 mg/kg 161 161 2008 2008 SUCROGLYCERIDES INS 474 Sucroglycerides Functional Class: Emulsifier FoodCatNo 01.3.2.1. and echinoderms Egg-based desserts (e.. drinking yoghurt. custard) Other sugars and syrups (e.1) 1250 mg/kg 161 & 169 2007 13.1.g.1 Milk powder and cream powder (plain) 10000 mg/kg 2009 . and other hot cereal and grain beverages.4 11..6 14.and nut-based spreads of food categories 04. eggnog..2 14.3.3. wheybased drinks) Beverage whiteners MaxLevel 5000 mg/kg Notes Year Adopted 2009 01.4 10.g.4 FoodCategory Fully preserved." "energy. coffee substitutes.4 14.4 and 13. maple syrup.1. herbal infusions.3 400 mg/kg 2007 13.5 Dietetic formulae for slimming purposes and weight reduction Dietetic foods (e.7 Salads (e. cocoa.2.13. sugar toppings) MaxLevel 120 mg/kg 400 mg/kg 1500 mg/kg Notes 144 161 159 & 161 Year Adopted 2007 2007 2008 11.1 Table-top sweeteners. flavoured and/or fermented (e.2.1. xylose. including those containing highintensity sweeteners Herbs and spices GMP 400 mg/kg 161 2007 2008 12. including "sport.CODEX STAN 192-1995 Table One SUCRALOSE (TRICHLOROGALACTOSUCROSE) 158 FoodCatNo 09. including canned or fermented fish and fish products.g.3.1.7 15." or "electrolyte" drinks and particulated drinks Coffee..0 Aromatized alcoholic beverages (e. potato salad) and sandwich spreads excluding cocoa.2 FoodCategory Dairy-based drinks. supplementary foods for dietary use) excluding products of food categories 13.g. including mollusks.2 20000 mg/kg 2010 01.1.1 Food supplements Fruit nectar 2400 mg/kg 300 mg/kg 2007 2005 14. wine and spirituous cooler-type beverages.4 12.1.6 Mustards Soups and broths Sauces and like products 140 mg/kg 600 mg/kg 450 mg/kg 2007 161 127 2008 2007 12.6 12.6 320 mg/kg 400 mg/kg 2007 2007 13.3 Seasonings and condiments Vinegars 700 mg/kg 400 mg/kg 161 161 2008 2008 12. tea.5 12.2.5 and 05..

05.5 07.1. including fruit-flavoured water-based desserts GMP 5000 mg/kg 2009 2009 04.2.3 FoodCategory Dairy-based desserts (e." "energy. poultry. herbal infusions.5 12.. and game products in whole pieces or cuts Heat-treated processed comminuted meat. coffee substitutes.1. custard) Soups and broths Sauces and like products 5000 mg/kg 2000 mg/kg 10000 mg/kg 2009 2009 2009 13. tapioca pudding) Fine bakery wares (sweet.3 and 05.1.4 Chewing gum 5000 mg/kg 2009 05. candied vegetables) other than food category 04.2.4 Dietetic foods intended for special medical purposes (excluding products of food category 13.0 Fat-based desserts excluding dairy-based dessert products of food category 01.1. pudding. vegetable desserts and sauces. and aloe vera). fruit or flavoured yoghurt) Fat spreads. etc.2. tea.4 FoodCategory Water-based flavoured drinks.6 Vegetable (including mushrooms and fungi. pulses and legumes.g. savoury) and mixes 5000 mg/kg 10000 mg/kg 2009 2009 08. nougats.6 Egg-based desserts (e.5 Confectionery including hard and soft candy.4 03.2 08.3 5000 mg/kg 10000 mg/kg 2009 2009 06.2. other than food categories 05." or "electrolyte" drinks and particulated drinks MaxLevel 500 mg/kg Notes Year Adopted 1999 . dairy fat spreads and blended spreads Fat emulsions mainly of type oil-in-water. including "sport. poultry.g.7 02.g. including sherbet and sorbet 5000 mg/kg 5000 mg/kg 2009 2009 04.4 12.2 02.2.1) Dietetic formulae for slimming purposes and weight reduction 5000 mg/kg 5000 mg/kg 2009 2009 14. seaweed.2.CODEX STAN 192-1995 Table One SUCROGLYCERIDES 159 FoodCatNo 01. and game products 5000 mg/kg 5000 mg/kg 15 15 2009 2009 10.2.9 Surface-treated fresh fruit Fruit-based desserts.6 Coffee..5 14.2. excluding cocoa Distilled spirituous beverages containing more than 15% alcohol 1000 mg/kg 5000 mg/kg 176 2009 2009 SUCROSE ACETATE ISOBUTYRATE INS 444 Sucrose acetate isobutyrate Functional Class: Emulsifier. roots and tubers.1.1. and nut and seed pulps and preparations (e..2 Heat-treated processed meat. and other hot cereal and grain beverages.7 Edible ices. salty.g.. rice pudding.2 05. Stabilizer FoodCatNo 14.2 Cereal and starch based desserts (e. including mixed and/or flavoured products based on fat emulsions MaxLevel 5000 mg/kg 10000 mg/kg 10000 mg/kg Notes Year Adopted 2009 102 102 2010 2009 02.3.3 13.2 04.

Preservative INS 221 INS 222 Sodium sulfite Sodium hydrogen sulfite Functional Class: Antioxidant.2. Preservative Functional Class: Antioxidant. seaweeds. roots and tubers. and seaweeds Vegetable (including mushrooms and fungi.2. Preservative Functional Class: Antioxidant.2.2. pulses and legumes.2. pulses and legumes.2. cut or shredded fresh vegetables (including mushrooms and fungi. 76.7 04. and aloe vera). or soybean sauce 100 mg/kg 50 mg/kg 44 44. and aloe vera). purees.2.2. fruit toppings and coconut milk 100 mg/kg 500 mg/kg 44 44 2006 2006 04.3 04. and nuts and seeds Frozen vegetables (including mushrooms and fungi.2. and nut and seed purees and spreads (e.2.2 04. Preservative Functional Class: Antioxidant. roots and tubers. and seaweeds in vinegar.10 Fruit-based desserts.5 Dried fruit Fruit in vinegar. Preservative INS 539 Sodium thiosulfate Functional Class: Antioxidant.3 Fruit fillings for pastries Peeled. roots and tubers. Preservative INS 223 INS 224 Sodium metabisulfite Potassium metabisulfite Functional Class: Antioxidant.CODEX STAN 192-1995 Table One SULFITES 160 SULFITES INS 220 Sulfur dioxide Functional Class: Antioxidant. peanut butter) 50 mg/kg 44 2006 04..1.2. Preservative INS 225 INS 227 INS 228 Potassium sulfite Calcium hydrogen sulfite Potassium bisulfite Functional Class: Antioxidant.2.1.1. and aloe vera).5 500 mg/kg 44 & 138 2006 .2.1.g. marmelades 1000 mg/kg 100 mg/kg 100 mg/kg 44.2 500 mg/kg 2006 04. oil. 76 & 136 2006 2006 04.2.1.4 Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi.1.1 Surface-treated fresh fruit Frozen fruit 30 mg/kg 500 mg/kg 44 & 204 44 & 155 2011 2007 04. or brine Jams.3 100 mg/kg 44 2006 04.8 Candied fruit Fruit preparations.2.1. 135 & 218 44 44 2006 2006 2008 04. and aloe vera).1.2.1. pulses and legumes. seaweed. seaweeds.1.9 04. and nuts and seeds Dried vegetables (including mushrooms and fungi. roots and tubers. pulses and legumes.11 04. Sequestrant FoodCatNo FoodCategory MaxLevel Notes Year Adopted 04. 136 & 137 44 & 105 2006 04. and aloe vera). brine.2.2. oil.1. pulses and legumes. Preservative Functional Class: Antioxidant. roots and tubers. seaweeds.1. Bleaching agent. including pulp. roots and tubers. and aloe vera).2. jellies.2. pulses and legumes. and nuts and seeds Vegetables (including mushrooms and fungi.2 04. Flour treatment agent. including fruit-flavoured water-based desserts Fermented fruit products 100 mg/kg 100 mg/kg 44 44 2008 2008 04.1 50 mg/kg 44.

4 40 mg/kg 44 2006 12.1 Fruit nectar 50 mg/kg 44 & 122 2005 .4 Concentrates for fruit juice Concentrates for vegetable juice 50 mg/kg 50 mg/kg 44. and fish products.g.3 12. 122 & 127 44.7. 12. powdered dextrose Soft white sugar. and aloe vera). seaweed.1. dried.1. and aloe vera) and seaweed products. excluding products of food category 11.2 Fruit juice Vegetable juice 50 mg/kg 50 mg/kg 44 & 122 44 & 122 2005 2006 14. soft brown sugar.2.3 Sugar solutions and syrups.2. roots and tubers. dextrose anhydrous. and echinoderms 50 mg/kg 100 mg/kg 44 44 2006 2006 09.6 Vinegars Mustards Sauces and like products 100 mg/kg 250 mg/kg 300 mg/kg 44 44 & 106 44 2006 2007 2007 14.2.3 14. roots and tubers. and/or salted fish and fish products.5 09. pulses and legumes.2.3.2.1 14. candied vegetables) other than food category 04.1.3 Other sugars and syrups (e. raw cane sugar 15 mg/kg 15 mg/kg 20 mg/kg 44 44 44 & 111 2005 2005 2006 11.g.2.2.2 Frozen fish. glucose syrup.2.1.9.2.1 11.4. 122 & 127 2005 2006 14. and echinoderms Fully preserved.1. including treacle and molasses. crustaceans.2.5 11.2. pulses and legumes. dried glucose syrup.2 09.3 White sugar. fermented.2. vegetable desserts and sauces.2.1. and echinoderms Cooked mollusks.2.9.1. including mollusks.2.. including canned or fermented fish and fish products.8.2. also (partially) inverted. salty. fish fillets. sugar toppings) 70 mg/kg 44 2007 11.9. fructose Powdered sugar..2 Plantation or mill white sugar Brown sugar excluding products of food category 11.4 Smoked. crustaceans. xylose.1 06. dextrose monohydrate.1. and echinoderms 30 mg/kg 150 mg/kg 44 44 & 140 2007 2007 11.1. 06. savoury) and mixes Fresh mollusks.3 70 mg/kg 40 mg/kg 44 44 2005 2006 11.2 Herbs and spices Seasonings and condiments 150 mg/kg 200 mg/kg 44 44 2006 2006 12.CODEX STAN 192-1995 Table One SULFITES 161 FoodCatNo 04. crustaceans. and echinoderms 100 mg/kg 150 mg/kg 44 & 139 44 2006 2007 09.2 Fine bakery wares (sweet. 12.1.2 11.2 06. crustaceans.6 FoodCategory Vegetable (including mushrooms and fungi. crustaceans.1 09.1.1 and 12. and nut and seed pulps and preparations (e.3 Flours Starches Pre-cooked pastas and noodles and like products MaxLevel 300 mg/kg Notes 44 & 205 Year Adopted 2011 04. including mollusks.4 12. excluding fermented soybean products of food categories 06. maple syrup.1 12.1.7 500 mg/kg 44 2006 06. including mollusks.2.8.2.3 200 mg/kg 50 mg/kg 20 mg/kg 44 44 44 2006 2006 2006 07.6.5 Fermented vegetable (including mushrooms and fungi.1.2.4.

2. and other animal fats 300 mg/kg 300 mg/kg 161 161 2009 2008 02.3 Cider and perry Grape wines 200 mg/kg 350 mg/kg 44 44 & 103 2006 2006 14.g.5 Candied fruit 300 mg/kg 300 mg/kg 200 mg/kg 161 161 161 2008 2008 2008 04. purees.2. 122 & 127 Year Adopted 2006 2005 2006 14.2. pudding. jellies.2 01.6 Wines (other than grape) Mead Distilled spirituous beverages containing more than 15% alcohol 200 mg/kg 200 mg/kg 200 mg/kg 44 44 44 2006 2006 2006 14. tallow. including sherbet and sorbet 50 mg/kg 50 mg/kg 2008 2008 04..2.2.3.1.2 14.4 03.6.0 Fat-based desserts excluding dairy-based dessert products of food category 01.3. wine and spirituous cooler-type beverages.5 14.1. fruit toppings and coconut milk Fruit-based desserts.g.1. cereal.1.3. flour or starch based (from roots and tubers. cocoa.2. fish oil.5 Rind of ripened cheese Processed cheese Cheese analogues 300 mg/kg 200 mg/kg 300 mg/kg 3 3 2008 2008 2008 01.2. beer.g.2 14.6 04.6.7 15.3 14.1.7 Edible ices.6.5 04.1. flavoured and/or fermented (e. pulses and legumes) 250 mg/kg 50 mg/kg 44 44 2011 2006 SUNSET YELLOW FCF INS 110 Sunset yellow FCF Functional Class: Colour FoodCatNo FoodCategory MaxLevel Notes Year Adopted 01..1 Water-based flavoured drinks." or "electrolyte" drinks and particulated drinks Beer and malt beverages 70 mg/kg 50 mg/kg 44. including "sport. 122 & 127 44.7 Jams.4 14.2.1. wheybased drinks) Unripened cheese 300 mg/kg 52 2008 01.2.1 Aromatized alcoholic beverages (e.1.4 14. marmelades Fruit-based spreads (e.potato.2 Dairy-based drinks..g.2. chocolate milk.3 Dairy-based desserts (e.4 FoodCategory Vegetable nectar Concentrates for fruit nectar Concentrates for vegetable nectar MaxLevel 50 mg/kg 50 mg/kg 50 mg/kg Notes 44 & 122 44.6.2. eggnog. 127 & 143 44 2006 2006 14. including fruit-flavoured water-based desserts 300 mg/kg 50 mg/kg 161 & 182 161 2008 2008 .4 01.2.8 04.7 02.1.9 Fruit preparations.1.. including pulp.1 300 mg/kg 3 2008 01.1. low alcoholic refreshers) Snacks .1. drinking yoghurt." "energy. fruit or flavoured yoghurt) Lard.CODEX STAN 192-1995 Table One 162 FoodCatNo 14. chutney) excluding products of food category 04.2.2.

seaweeds.2. including rolled oats Pre-cooked pastas and noodles and like products 300 mg/kg 300 mg/kg 161 153 2008 2008 06. and echinoderms Frozen fish.4 Chewing gum Decorations (e.2.2.3. 05.1.3.2.1. poultry. 12.9. and echinoderms Frozen minced and creamed fish products.3. 12. and game products 300 mg/kg 300 mg/kg 300 mg/kg 4 & 16 16 16 2008 2008 2008 08.2.3 06.2. including mollusks.1.2.1.3 Frozen battered fish. and aloe vera).g.4. poultry. and nut and seed pulps and preparations (e. candied vegetables) other than food category 04.3 05. nougats.1 and 12.1.. and game Processed meat. and game products 135 mg/kg 300 mg/kg 16 2008 2008 08.5 Fermented vegetable (including mushrooms and fungi.3 and 05.5 400 mg/kg 300 mg/kg 183 161 2008 2008 05. seaweed.9.8.1 08. crustaceans.6.4. toppings (nonfruit) and sweet sauces 300 mg/kg 300 mg/kg 300 mg/kg 161 2008 2008 2008 06.CODEX STAN 192-1995 Table One 163 FoodCatNo 04.4 05. savoury) and mixes 50 mg/kg 50 mg/kg 2008 2008 08.2.1 Fresh meat.g.2 08. etc. and game products in whole pieces or cuts Cured (including salted) non-heat treated processed comminuted meat.2 08. including mollusks.8. tapioca pudding) Fine bakery wares (sweet.2.2 09.11 04. and nuts and seeds Vegetable (including mushrooms and fungi. chocolate substitute products MaxLevel 300 mg/kg 300 mg/kg Notes 161 4 & 16 Year Adopted 2008 2008 04.2. vegetable desserts and sauces.9.1 Fresh mollusks.2 08. crustaceans.3 Cured (including salted) and dried non-heat treated processed comminuted meat. poultry.6 50 mg/kg 92 2008 04. crustaceans. salty. poultry..3.2.1 Edible casings (e. poultry.3. and game products Frozen processed comminuted meat.g.5 07.1.2 05. pulses and legumes. rice pudding. and game products Fermented non-heat treated processed comminuted meat. roots and tubers.7 200 mg/kg 92 2008 05.1. pulses and legumes. other than food categories 05.2 FoodCategory Fruit fillings for pastries Surface-treated fresh vegetables (including mushrooms and fungi. sausage casings) Fresh fish 300 mg/kg 300 mg/kg 16 4.. and echinoderms 300 mg/kg 300 mg/kg 16 16 & 95 2008 2008 09. pulses and legumes. and aloe vera) and seaweed products.2.1. and game products 300 mg/kg 300 mg/kg 16 16 2008 2008 08. and fish products. and echinoderms 300 mg/kg 300 mg/kg 4 & 16 95 2008 2008 09.1. poultry.1.2 09. 16 & 50 2008 2008 09. crustaceans.2. and aloe vera).2.4 Confectionery including hard and soft candy.2 Cereal and starch based desserts (e. including mollusks..1 Cooked fish and fish products 300 mg/kg 95 2008 . fish fillets. and fish products.3 Heat-treated processed comminuted meat. 06.1.7.3 Breakfast cereals. roots and tubers.4 09.3 Cocoa and chocolate products Imitation chocolate. poultry.g. roots and tubers. fish fillets. excluding fermented soybean products of food categories 06. for fine bakery wares).

supplementary foods for dietary use) excluding products of food categories 13. including mollusks.2. fermented.6 Mustards Soups and broths Sauces and like products 300 mg/kg 50 mg/kg 300 mg/kg 2008 2008 2008 13. wine and spirituous cooler-type beverages. beer. pickled and/or in brine 300 mg/kg 300 mg/kg 16 16 2008 2008 09. including mollusks. and echinoderms Smoked. excluding products of food categories 09. including mollusks.1) Dietetic formulae for slimming purposes and weight reduction 50 mg/kg 50 mg/kg 2008 2008 13. excluding whey cheeses MaxLevel 10000 mg/kg Notes Year Adopted 2006 .3. and echinoderms. crustaceans.7 15.. flour or starch based (from roots and tubers.1 ." or "electrolyte" drinks and particulated drinks Distilled spirituous beverages containing more than 15% alcohol 100 mg/kg 200 mg/kg 127 & 161 2008 2008 14.2.2.2 09.2.5 FoodCategory Cooked mollusks. Thickener FoodCatNo 01.g. and echinoderms.1.4 Dietetic foods intended for special medical purposes (excluding products of food category 13.3 13. custard) Seasonings and condiments 50 mg/kg 300 mg/kg 2008 2008 12.4 12.3.. and other fish roe products Semi-preserved fish and fish products. cereal." "energy.2 Egg-based desserts (e.3.4 12. Glazing agent.3.2 Fish and fish products.5 13.4.. and echinoderms Fried fish and fish products. including "sport. crustaceans..4 14. crustaceans.g.8.6 Water-based flavoured drinks.6 Dietetic foods (e.potato.4 and 13.1 09. and/or salted fish and fish products. crustaceans. including mollusks. dried.6 Food supplements 300 mg/kg 300 mg/kg 2008 2008 14.1 Aromatized alcoholic beverages (e. including canned or fermented fish and fish products.3 09. including mollusks.2. and echinoderms (e.4 Salmon substitutes. crustaceans.09. and echinoderms MaxLevel 250 mg/kg 300 mg/kg 100 mg/kg Notes Year Adopted 2008 16 22 2008 2008 09.5 12.CODEX STAN 192-1995 Table One 164 FoodCatNo 09.2 FoodCategory Dried whey and whey products.4 10.1 Fully preserved.4. and echinoderms Fresh eggs 300 mg/kg GMP 95 4 2008 2008 10.g.2. marinated and/or in jelly Fish and fish products.3 09. caviar. crustaceans. low alcoholic refreshers) Snacks . pulses and legumes) 200 mg/kg 200 mg/kg 2008 2008 TALC INS 553(iii) Talc Functional Class: Anticaking agent. crustaceans.g. fish paste).1 .3. including mollusks.13.3 300 mg/kg 300 mg/kg 2008 2008 09.3.

g. 128 & 129 Year Adopted 2005 14.0 05. Sequestrant. 130 & 141 2006 2006 05. nougats. dairy fat spreads and blended spreads 200 mg/kg 200 mg/kg 200 mg/kg 15 & 130 15 & 130 15 & 130 2006 2006 2005 02.1.. Stabilizer Functional Class: Acidity regulator.3.2 05.3 02.7 200 mg/kg 200 mg/kg 15 & 130 15 & 130 2005 2005 03.1.2.4 Fat emulsions mainly of type oil-in-water. 127 & 128 2005 TERTIARY BUTYLHYDROQUINONE INS 319 Tertiary butylhydroquinone (TBHQ) Functional Class: Antioxidant FoodCatNo 01. 05.3.2 02.CODEX STAN 192-1995 Table One 165 TARTRATES INS 334 L(+)-Tartaric acid Functional Class: Acidity regulator. 128 & 129 45 & 128 2005 2005 14.3. Sequestrant. Stabilizer INS 336(i) INS 336(ii) INS 337 Monopotassium tartrate Dipotassium tartrate Potassium sodium L(+)-tartrate Functional Class: Acidity regulator.1 FoodCategory Fruit juice MaxLevel 4000 mg/kg Notes 45. Sequestrant. other than food categories 05. Stabilizer FoodCatNo 14. 127.g.2..3 and 05. Antioxidant.2.1.1.1.2 Vegetable oils and fats Lard.3 14.1.1 Decorations (e. for fine bakery wares).1.1.4 Chewing gum 200 mg/kg 400 mg/kg 15 & 130 130 2006 2006 05.2 FoodCategory Beverage whiteners MaxLevel 100 mg/kg Notes 15 & 195 Year Adopted 2007 02.2 07. excluding sweet crackers Other ordinary bakery products (e.1 Concentrates for fruit juice Fruit nectar 4000 mg/kg 4000 mg/kg 45.3 07. Stabilizer Functional Class: Acidity regulator. Sequestrant.4. English muffins) 200 mg/kg 200 mg/kg 15 & 195 15 & 130 2006 2006 . fish oil.4 06. pita. Sequestrant. including mixed and/or flavoured products based on fat emulsions Fat-based desserts excluding dairy-based dessert products of food category 01. toppings (nonfruit) and sweet sauces Pre-cooked pastas and noodles and like products Breads and rolls 200 mg/kg 200 mg/kg 200 mg/kg 15 & 130 15 & 130 15 & 195 2006 2006 2006 07. Sequestrant INS 335(i) INS 335(ii) Monosodium tartrate Sodium L(+)-tartrate Functional Class: Acidity regulator. bagels.3 02.3 Confectionery including hard and soft candy.4 Edible ices.1. tallow.1. Stabilizer Functional Class: Acidity regulator. including sherbet and sorbet Cocoa and chocolate products 200 mg/kg 200 mg/kg 15 & 195 15.3 Crackers. and other animal fats Fat spreads.1. etc.3 Concentrates for fruit nectar 4000 mg/kg 45.

.2 Processed comminuted meat.4 15.4 12. 130 & 162 15 & 130 2007 2005 12. spices.0 Water-based flavoured drinks.1.1.AND DIGLYCERIDES OF FATTY ACIDS INS 479 Thermally oxidized soya bean oil Functional Class: Emulsifier interacted with mono.1." "energy. and echinoderms 200 mg/kg 200 mg/kg 46 15 & 46 1999 1999 14.6 Mustards Soups and broths Sauces and like products 200 mg/kg 200 mg/kg 200 mg/kg 15 15 & 130 15 & 130 2006 2006 2005 15. fish fillets.4 08.2. seasoning for instant noodles) 100 mg/kg 200 mg/kg 15.2 02.2. including mollusks. crustaceans.0 Ready-to-eat savouries 200 mg/kg 15 & 130 2005 THERMALLY OXIDIZED SOYA BEAN OIL INTERACTED WITH MONO. mixed dl-alpha-Tocopherol Functional Class: Antioxidant Functional Class: Antioxidant . fish oil. poultry. dairy fat spreads and blended spreads Frozen battered fish.1. and game products in whole pieces or cuts MaxLevel 200 mg/kg 100 mg/kg Notes 15 & 195 15. and fish products. dairy fat spreads and blended spreads MaxLevel 5000 mg/kg Notes Year Adopted 1999 THIODIPROPIONATES INS 388 INS 389 Thiodipropionic acid Dilauryl thiodipropionate Functional Class: Antioxidant Functional Class: Antioxidant FoodCatNo 02." or "electrolyte" drinks and particulated drinks Ready-to-eat savouries 1000 mg/kg 200 mg/kg 15 & 46 46 1999 1999 TOCOPHEROLS INS 307a d-alpha-Tocopherol Functional Class: Antioxidant INS 307b INS 307c Tocopherol concentrate. seasonings and condiments (e. and game products Herbs.2 FoodCategory Bread-type products. poultry.CODEX STAN 192-1995 Table One 166 FoodCatNo 07. 130 & 167 Year Adopted 2006 2007 08.2 FoodCategory Fat spreads.2. including "sport.3 12.and diglycerides of fatty acids FoodCatNo 02.5 12. tallow.3 FoodCategory Vegetable oils and fats Lard.2 Fat spreads. and other animal fats MaxLevel 200 mg/kg 200 mg/kg Notes 46 46 Year Adopted 2006 2006 02. including bread stuffing and bread crumbs Processed meat.g.2 09.

Sequestrant. Emulsifier.2." or "electrolyte" drinks and particulated drinks 200 mg/kg 1999 TRIPOTASSIUM CITRATE INS 332(ii) Tripotassium citrate Functional Class: Acidity regulator. excluding whey cheeses MaxLevel GMP Notes Year Adopted 2006 TRISODIUM CITRATE INS 331(iii) Trisodium citrate Functional Class: Acidity regulator.1.1 02. dairy fat spreads and blended spreads MaxLevel 500 mg/kg 500 mg/kg Notes 171 Year Adopted 2006 2009 TRIETHYL CITRATE INS 1505 Triethyl citrate Functional Class: Carrier.1.8.2. ghee Fat spreads. ghee GMP 171 2006 . including "sport. Stabilizer FoodCatNo 10.4 Water-based flavoured drinks. Stabilizer FoodCatNo 01.1. anhydrous milkfat.1 10.3 FoodCategory Liquid egg products Dried and/or heat coagulated egg products MaxLevel 2500 mg/kg 2500 mg/kg Notes 47 47 Year Adopted 1999 1999 14. Sequestrant. Stabilizer FoodCatNo 01." "energy. anhydrous milkfat.1 Butter oil. excluding whey cheeses MaxLevel GMP Notes Year Adopted 2006 02. Emulsifier.2 FoodCategory Dried whey and whey products.2.CODEX STAN 192-1995 Table One 167 FoodCatNo 02.8.2 FoodCategory Butter oil. Sequestrant.2 FoodCategory Dried whey and whey products.

025 μg/U) x (1 mg/1 000 μg)] = 0. As residual NO2 ion. Surface treatment. Flour basis. use level on ready-to-eat basis. As formic acid. As cyclamic acid. Used in cocoa fat. For use in smoked fish products only. As aluminium.025 μg/U. As residual NO3 ion. to enhance the effectiveness of benzoates and sorbates. Use in breading or batter coatings only. Only when product contains butter or other fats and oils. then the ADI of 33 000 U/kg bw becomes: [(33 000 U/kg bw) x (0. dry mix or concentrate basis. . As thiodipropionic acid. As anhydrous calcium disodium ethylenediaminetetraacetate. ADI conversion: if a typical preparation contains 0. stamping. On egg yolk weight. As weight of nonfat milk solids. For use in cloudy juices only. For use in hydrolyzed protein liquid formula only. 10 000 mg/kg for use in ready-to-drink coffee products. coatings or decorations for fruit. Of the mash used. As tin. Jellies and Marmalades (CODEX STAN 296-2009). As phosphorus. Carryover from flavouring substances. As benzoic acid. meat or fish. INS 451i (pentasodium triphosphate) only. Anhydrous basis. As para-hydroxybenzoic acid. As bixin. As ascorbyl stearate. As steviol equivalents. For olives only. Fat or oil basis. residue not detected in ready-to-eat food. As iron. As sorbic acid. Excluding products conforming to the Standard for Jams. For decoration. For use in glaze. vegetables. Level in creaming mixture. dry weight. As anhydrous sodium ferrocyanide. On total amount of stabilizers. Residual level. As residual SO2. For use on citrus fruits only. Added level. On dry ingredient. As tartaric acid. thickeners and/or gums. For coffee substitutes only. marking or branding the product.825 mg/kg bw Reporting basis not specified. dry basis.CODEX STAN 192-1995 Table One 168 Notes to the Comments for the Revised General Standard for Food Additives Note 1 Note 2 Note 3 Note 4 Note 5 Note 6 Note 7 Note 8 Note 9 Note 10 Note 11 Note 12 Note 13 Note 14 Note 15 Note 16 Note 17 Note 18 Note 19 Note 20 Note 21 Note 22 Note 23 Note 24 Note 25 Note 26 Note 27 Note 28 Note 29 Note 30 Note 31 Note 32 Note 33 Note 34 Note 35 Note 36 Note 37 Note 38 Note 39 Note 40 Note 41 Note 42 Note 43 Note 44 Note 45 Note 46 Note 47 Note 48 Note 49 As adipic acid.

84 For infants over 1 year of age only. 67 Except for use in liquid egg whites at 8 800 mg/kg as phosphorus. 86 Use in whipped dessert toppings other than cream only. 53 For use in coatings only. 73 Except whole fish. 59 Use as packaging gas. 99 For use in fish fillets and minced fish only. 52 Excluding chocolate milk. 74 Excluding liquid whey and whey products used as ingredients in infant formula. 71 Calcium. 78 50 000 mg/kg for pickling and balsamic vinegars only.CODEX STAN 192-1995 Table One 169 Note 50 Note 51 Note Note Note Note Note Note Note Note Note Note Note Note Note Note Note Note Note Note Note Note Note Note Note Note Note Note Note Note Note Note Note Note Note Note Note Note Note Note Note Note Note Note Note Note Note Note Note Note Note For use in fish roe only. 61 For use in minced fish only. 63 On amount of dairy ingredients. 54 For use in cocktail cherries and candied cherries only. 77 For special nutritional uses only. 97 In the finished product/final cocoa and chocolate products. 87 Treatment level.2 mg/kg. 98 For dust control. 200 mg/kg in ready-to-eat food. 75 Use in milk powder for vending machines only. 80 Equivalent to 2 mg/dm2 surface application to a maximum depth of 5 mm. 55 Singly or in combination. 66 As formaldehyde. 72 Ready-to-eat basis. . 92 Excluding tomato-based sauces. 57 GMP is 1 part benzoyl peroxide and not more than 6 parts of the subject additive by weight. 64 Level added to dry beans. For use in provolone cheese only. singly or in combination. 56 Provided starch is not present. 95 For use in surimi and fish roe products only. 62 As copper. 81 Equivalent to 1 mg/dm2 surface application to a maximum depth of 5 mm. 89 For sandwich spreads only. 6 000 mg/kg for Crangon crangon and Crangon vulgaris. and in liquid whole eggs at 14 700 mg/kg as phosphorus. 76 Use in potatoes only. residue in sausage prepared with such casings should not exceed 100 mg/kg. 96 On a dried weight basis of the high intensity sweetener. 70 As the acid. 85 Use level in sausage casings. 94 For use in loganiza (fresh. 93 Except natural wine produced from Vitis vinifera grapes. 91 Benzoates and sorbates. anhydrous basis. 65 Carryover from nutrient preparations. uncured sausage) only. 88 Carryover from the ingredient. 83 L(+)-form only. 90 For use in milk-sucrose mixtures used in the finished product. 82 For use in shrimp. calcium. 60 If used as a carbonating agent. within the limits for sodium. For use in herbs only. 69 Use as carbonating agent. 79 For use on nuts only. 100 Only for crystalline products and sugar toppings. potassium and sodium salts only. and potassium specified in the commodity standard. 58 As calcium. 68 For use in products with no added sugar only. the CO2 in the finished wine shall not exceed 39.

To prevent browning of certain light coloured vegetables. Note 102 For use in fat emulsions for baking purposes only. Use level reported as aspartame equivalents (the reported maximum level can be converted to an aspartame-acesulfame salt basis by dividing by 0. Except for use in caviar at 2 500 mg/kg. not to exceed 15 000 mg/kg in combination. bleached raisins at 1500 mg/kg.CODEX STAN 192-1995 Table One 170 Note 101 Use level singly.68).44). For use in doughs only. For use as an acidity regulator in grape juice. Except for use in canned abalone (PAUA) at 1 000 mg/kg. For releasing dough in dividing or baking only. and propyl gallate (INS 310). and echinoderms only. Note 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. Note 111 Excluding 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. Only for products containing less than 7% ethanol. Excluding coffee and tea. Except for use in loganiza (fresh. For use in white chocolate only. and propyl gallate (INS 310) at 200 mg/kg. butylated hydroxytoluene (INS 321). Except for use in frozen avocado at 300 mg/kg. tertiary butylated hydroquinone (INS 319). Except for use in dried apricots at 2000 mg/kg. INS 334 (tartaric acid) only. Note 113 Use level reported as acesulfame potassium equivalents (the reported maximum level can be Note 114 Note 115 Note 116 Note 117 Note 118 Note 119 Note 120 Note 121 Note 122 Note 123 Note 124 Note 125 Note 126 Note 127 Note 128 Note 129 Note 130 Note 131 Note 132 Note 133 Note 134 Note 135 Note 136 Note 137 Note 138 Note 139 Note 140 Note 141 Note 142 converted to an aspartame-acesulfame salt basis by dividing by 0. As served to the consumer. Except for use at 130 mg/kg (dried basis) in semi-frozen beverages. uncured sausage) at 1 000 mg/kg. Note 112 For use in grated cheese only. . Combined use of aspartameacesulfame 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. For use as a release agent for baking pans in a mixture with vegetable oil. Excluding fermented fish products at 1 000 mg/kg. desiccated coconut at 200 mg/kg and coconut from which oil has been partially extracted at 50 mg/kg. Singly or in combination: butylated hydroxyanisole (INS 320).68). Note 106 Except for use in Dijon mustard at 500 mg/kg. cured sausage) at 1 000 mg/kg. Note 103 Except for use in special white wines at 400 mg/kg. butylated hydroxytoluene (INS 321). provided that single use limits are not exceeded.64).45 kg/lb) x (1 gal/3. 1 000 mg/kg for beverages with pH greater than 3. As a result of use as a flavour carrier. 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. Excluding cocoa powder. Note 109 Use level reported as 25 lbs/1 000 gal x (0. crustaceans. Except for use in cereal-based puddings at 500 mg/kg. For use in pineapple juice only.75 L) x (1 L/kg) x (10E6 mg/kg) = 3 000 mg/kg Note 110 For use in frozen French fried potatoes only. For use in mollusks. Note 104 Maximum 5 000 mg/kg residue in bread and yeast-leavened bakery products. Any combination of butylated hydroxyanisole (INS 320). For use in energy-reduced products only. Note 105 Except for use in dried gourd strips (Kampyo) at 5 000 mg/kg. Except for use in tocino (fresh. Subject to national legislation of the importing country.5. Note 108 For use on coffee beans only.

1 000 mg/kg for hydrolyzed protein and/or amino acid-based formula. methyl or ethyl ester (INS 160f). Note 151 Use level for soy-based formula. Note 166 For milk-based sandwich spreads only. Note 185 As norbixin.CODEX STAN 192-1995 Table One 171 Note 143 For use in fruit juice-based drinks and dry ginger ale only.2 of the Preamble. Note 162 For use in dehydrated products and salami-type products only. Note 167 For dehydrated products only. Note 184 For use in nutrient coated rice grain premixes only. Note 154 For use in coconut milk only. fruit toppings. Note 186 For use in flours with additives only. Note 144 For use in sweet and sour products only. Note 153 For use in instant noodles only. Note 172 Except for use in fruit sauces. Note 165 For use in products for special nutritional use only. Note 161 Subject to national legislation of the importing country aimed. in particular. Note 155 For use in frozen. INS 321). cut. Note 175 Except for use in jelly-type fruit-based desserts at 200 mg/kg. at consistency with Section 3. Note 156 For use in microsweets and breath freshening mints at 2 500 mg/kg. Note 180 Singly or in combination: butylated hydroxyanisole (BHA. or grated cheese only. Note 157 For use in microsweets and breath freshening mints at 2 000 mg/kg. Note 179 To restore the natural colour lost in processing only. Note 146 Use level for beta-carotene (synthetic) (INS 160ai). coconut cream. Note 183 Products conforming to the Standard for Chocolate and Chocolate Products (CODEX STAN 87-1981) may only use colours for surface decoration. Note 145 Products are energy reduced or with no added sugar. 25 000 mg/kg for hydrolyzed protein and/or amino acid-based formula. Note 174 Singly or in combination: sodium aluminium silicate (INS 554). Note 181 Expressed as anthocyanin. Note 150 Use level for soy-based formula. Note 171 Excluding anhydrous milkfat. Note 147 Excluding whey powders for infant food. and aluminium silicate (INS 559). Note 164 For use in microsweets and breath freshening mints at 30 000 mg/kg. Note 158 For use in microsweets and breath freshening mints at 1 000 mg/kg. Note 168 Quillaia extract type 1 (INS 999(i)) only. Note 182 Except for use in coconut milk. Note 170 Excluding products conforming to the Standard for Fermented Milks (CODEX STAN 243-2003). Note 173 Excluding instant noodles containing vegetables and eggs. Note 187 Ascorbyl palmitate (INS 304) only. Note 176 For use in canned liquid coffee only. Note 160 For use in ready-to-drink products and pre-mixes for ready-to-drink products only. Note 152 For frying purposes only. Note 177 For use in sliced. Note 178 Expressed as carminic acid. Note 159 For use in pancake syrup and maple syrup only. Note 163 For use in microsweets and breath freshening mints at 3 000 mg/kg. shredded. Note 169 For use in fat-based sandwich spreads only. . 35 mg/kg for beta-apo-8'-carotenal (INS 160e) and beta-apo-8'-carotenoic acid. calcium aluminium silicate (INS 556). INS 320) and butylated hydroxytoluene (BHT. sliced apples only. Note 188 Not to exceed the maximum use level for acesulfame potassium (INS 950) singly or in combination with aspartame-acesulfame salt (INS 962). Note 148 For use in microsweets and breath freshening mints at 10 000 mg/kg Note 149 Except for use in fish roe at 100 mg/kg. Acceptable maximum use level is expressed on saponin basis. coconut milk and "fruit bars" at 50 mg/kg.

butylated hydroxytoluene (BHT. energy. . Note 212 Except for products conforming to the Standard for Bouillon and Consommés (CODEX STAN 117- 1981) at 3000 mg/kg. Note 197 Singly or in combination: butylated hydroxytoluene (BHT. Note 205 For use at 50 mg/kg to prevent browning of certain light colored vegetables. meal replacement or fortified bars). Note 204 For use at 50 mg/kg in longan and lichee only. and for use in noodles. 600 mg/kg as steviol equivalents for use in liquid products. Note 190 Except for use in fermented milk drinks at 500 mg/kg. Note 208 For use in dried and dehydrated products only. Note 200 Except for use in Japanese style 'lachs ham' of pork loin (cured and non-heat-treated) at 120 mg/kg as steviol equivalents Note 201 For use in flavoured products only. INS 320). Note 203 For use in chewable supplements only. Note 217 For use at 300 mg/kg in toppings only. Note 211 For use in noodles only. INS 320). Note 195 Singly or in combination: butylated hydroxyanisole (BHA. Note 193 For use in crustacean and fish pastes only. INS 321) and propyl gallate (INS 310). Note 301 Interim maximum level. Note 207 For use at 50. butylated hydroxytoluene (BHT. INS 321) and propyl gallate (INS 310). Note 199 For use in microsweets and breath freshening mints at 6000 mg/kg as steviol equivalents.g. Note 215 Excluding products conforming to the Standard for Fat Spreads and Blended Spreads (CODEX STAN 256-2007). Note 213 For use in liquid products containing high intensity sweeteners only. Note 196 Singly or in combination: butylated hydroxyanisole (BHA. Note 198 Use level for solid products (e.000 mg/kg in soybean sauce intended for further processing.CODEX STAN 192-1995 Table One 172 Note 189 Excluding rolled oats. Note 194 Only for use in instant noodles conforming to the Standard for Instant Noodles (CODEX STAN 249- 2006). Note 214 Excluding products conforming to the Standard for Dairy Fat Spreads (CODEX STAN 253-2006). Note 210 For use in pasta made from Triticum aestivum. Note 202 For use in brine used in the production of sausage only. Note 191 Not to exceed the maximum use level for aspartame (INS 951) singly or in combination with aspartame-acesulfame salt (INS 962). Note 209 Excluding products conforming to the Standard for Blend of Skimmed Milk and Vegetable Fat in Powdered Form (CODEX STAN 251-2006). Note 206 For use at 30 mg/kg as a bleaching agent only for products conforming to the Standard for Aqueous Coconut Products (CODEX STAN 240-2003). INS 321) and tertiary butylhydroquinone (TBHQ.. INS 319). Note 216 For use in maize-based products only. Note 218 Only sulfites can be used as preservatives and antioxidants in the products covered by the Standard for Desiccated Coconut (CODEX STAN 177-1991). Note 192 For liquid products only.

COPPER COMPLEXES CYCLAMATES DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL 160a(i). eggnog. VEGETABLE CAROTENOIDS CHLOROPHYLLS AND CHLOROPHYLLINS.AMMONIA CARAMEL CARAMEL IV .. cocoa.SULFITE AMMONIA CARAMEL CARMINES CAROTENES.f 141(i). (ii). drinking yoghurt.(ii) 2009 2009 150 mg/kg 50 mg/kg 52 52 & 190 952(i). BETA-.1.e. chocolate milk. (iv) 472e 2007 2005 250 mg/kg 5000 mg/kg 17 & 161 FAST GREEN FCF GRAPE SKIN EXTRACT INDIGOTINE (INDIGO CARMINE) 143 163(ii) 132 2008 2009 2009 100 mg/kg 150 mg/kg 300 mg/kg 52 52 & 181 52 IRON OXIDES NEOTAME POLYSORBATES 172(i)-(iii) 961 432-436 2008 2007 2008 20 mg/kg 20 mg/kg 3000 mg/kg 52 161 . flavoured and/or fermented (e.a(iii). 01.CODEX STAN 192-1995 Table Two 173 CODEX GENERAL STANDARD FOR FOOD ADDITIVES TABLE TWO Food Categories or Individual Food Items in Which Food Additives are Permitted Food Category No. whey-based drinks) INS 950 956 129 951 962 133 161g 150c 150d 120 160a(ii) Year Adopted 2007 2007 2009 2007 2009 2008 2011 2009 2011 2008 2008 Max Level 350 mg/kg 100 mg/kg 300 mg/kg 600 mg/kg 350 mg/kg 150 mg/kg 15 mg/kg 2000 mg/kg 2000 mg/kg 150 mg/kg 1000 mg/kg Notes 161 & 188 161 52 & 161 161 & 191 113 & 161 52 52 & 170 52 52 52 52 Additive ACESULFAME POTASSIUM ALITAME ALLURA RED AC ASPARTAME ASPARTAME-ACESULFAME SALT BRILLIANT BLUE FCF CANTHAXANTHIN CARAMEL III .g.2 Dairy-based drinks.

1. Additive 01.1. drinking yoghurt.3.2 Dairy-based drinks. 451(i). cocoa. heat-treated after fermentation [[84]] Year Adopted 2005 Max Level 5000 mg/kg Notes DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL Food Category No.2 INS 472e Fermented milks (plain).1 INS 150d Fermented milks (plain) Year Adopted 1999 Max Level 150 mg/kg Notes 12 CARAMEL IV . flavoured and/or fermented (e. Additive ACESULFAME POTASSIUM 01.2.2.2..SULFITE AMMONIA CARAMEL DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL Food Category No. 343(i)-(iii).CODEX STAN 192-1995 Table Two 174 Food Category No.2 INS 950 Beverage whiteners Year Adopted 2008 Max Level 2000 mg/kg Notes 161 & 188 . eggnog. Additive 01. chocolate milk. 342(i). Additive 01. excluding food category 01. 01. 452(i)-(v).(ii) 954(i)-(iv) 960 955 2001 2008 2007 2011 2007 5000 mg/kg 300 mg/kg 80 mg/kg 200 mg/kg 300 mg/kg 52 161 26 & 201 161 SUCROGLYCERIDES SUNSET YELLOW FCF 474 110 2009 2008 5000 mg/kg 300 mg/kg 52 Food Category No. 01. 542 Year Adopted 2010 Max Level 1000 mg/kg Notes 33 Additive PHOSPHATES Food Category No.1. 340(i)(iii).(ii).2 INS 150d 472e Renneted milk (plain) Year Adopted 1999 2005 Max Level GMP 5000 mg/kg Notes CARAMEL IV .(ii).2 Fermented and renneted milk products (plain). whey-based drinks) INS 124 Year Adopted 2008 Max Level 150 mg/kg Notes 52 & 161 Additive PONCEAU 4R (COCHINEAL RED A) PROPYLENE GLYCOL ESTERS OF FATTY ACIDS RIBOFLAVINS SACCHARINS STEVIOL GLYCOSIDES SUCRALOSE (TRICHLOROGALACTOSUCROSE) 477 101(i).2 (dairybased drinks) INS 338.SULFITE AMMONIA CARAMEL Food Category No. 341(i)-(iii).(v)-(vii). 339(i)-(iii). 450(i)-(iii).g.

305 951 320 321 150c 150d Beverage whiteners Year Adopted 2001 2008 2007 2007 2009 2009 Max Level 80 mg/kg 6000 mg/kg 100 mg/kg 100 mg/kg 1000 mg/kg 1000 mg/kg Notes 10 161 & 191 15 & 195 15 & 195 BUTYLATED HYDROXYANISOLE BUTYLATED HYDROXYTOLUENE CARAMEL III .f 472e 961 432-436 477 101(i). and reduced fat creams (plain) INS Year Adopted Max Level Notes Additive DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL POLYSORBATES 472e 432-436 2007 2008 6000 mg/kg 1000 mg/kg Food Category No.SULFITE AMMONIA CARAMEL CAROTENES.2 INS 304. VEGETABLE CAROTENOIDS DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL NEOTAME POLYSORBATES PROPYLENE GLYCOL ESTERS OF FATTY ACIDS RIBOFLAVINS SORBATES 160a(ii) 160a(i). Additive POLYSORBATES 01. whipping and whipped creams.CODEX STAN 192-1995 Table Two 175 Food Category No.e. BETA-.4. Additive ASCORBYL ESTERS ASPARTAME 01.AMMONIA CARAMEL CARAMEL IV .4.1 INS 432-436 Pasteurized cream (plain) Year Adopted 2008 Max Level 1000 mg/kg Notes Food Category No. Additive ACESULFAME POTASSIUM 01.4.a(iii).4 INS 950 Cream analogues Year Adopted 2008 Max Level 1000 mg/kg Notes 161 & 188 .2 Sterilized and UHT creams.(ii) 200-203 2005 2011 2005 2008 2007 2001 2005 2009 1000 mg/kg 100 mg/kg 5000 mg/kg 65 mg/kg 4000 mg/kg 1000 mg/kg 300 mg/kg 200 mg/kg 42 161 SUCRALOSE (TRICHLOROGALACTOSUCROSE) SUCROGLYCERIDES TERTIARY BUTYLHYDROQUINONE 955 474 319 2008 2010 2007 580 mg/kg 20000 mg/kg 100 mg/kg 161 15 & 195 Food Category No. Additive 01. 01.3 INS 472e 234 432-436 Clotted cream (plain) Year Adopted 2006 2009 2008 Max Level 5000 mg/kg 10 mg/kg 1000 mg/kg 28 Notes DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL NISIN POLYSORBATES Food Category No.3.4.

305 951 150c 150d 160a(ii) Milk and cream powder analogues Year Adopted 2008 2001 2007 2010 2009 2005 2011 2005 2011 Max Level 1000 mg/kg 80 mg/kg 2000 mg/kg 5000 mg/kg 5000 mg/kg 1000 mg/kg 100 mg/kg 10000 mg/kg 150 mg/kg 181.5.a(iii).e.a(iii).AMMONIA CARAMEL CARAMEL IV .2 INS 950 304.1 INS 304.SULFITE AMMONIA CARAMEL CAROTENES. BETA-. Additive ACESULFAME POTASSIUM ASCORBYL ESTERS ASPARTAME 01. 201 & 209 209 Notes 161 & 188 10 161 & 191 CARAMEL III .4. 75 & 196 Food Category No.CODEX STAN 192-1995 Table Two 176 Food Category No.SULFITE AMMONIA CARAMEL CAROTENES.f 472e 163(ii) NEOTAME 961 2008 65 mg/kg 161 .4 INS 951 150c 150d Cream analogues Year Adopted 2008 2010 2009 Max Level 1000 mg/kg 5000 mg/kg 5000 mg/kg Notes 161 & 191 CARAMEL III . Additive ASPARTAME 01. Additive ASCORBYL ESTERS 01.5. BETA-.e.f 472e 163(ii) 961 432-436 477 955 2011 2011 2007 2011 2008 2005 2001 2008 20 mg/kg 20 mg/kg 6000 mg/kg 150 mg/kg 33 mg/kg 5000 mg/kg 5000 mg/kg 580 mg/kg 86 161 181 & 201 161 Food Category No. VEGETABLE CAROTENOIDS DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL GRAPE SKIN EXTRACT 160a(i).AMMONIA CARAMEL CARAMEL IV . 305 320 321 472e 900a Milk powder and cream powder (plain) Year Adopted 2001 2006 2006 2006 1999 Max Level 500 mg/kg 100 mg/kg 200 mg/kg 10000 mg/kg 10 mg/kg Notes 10 15 & 196 15 & 196 BUTYLATED HYDROXYANISOLE BUTYLATED HYDROXYTOLUENE DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL POLYDIMETHYLSILOXANE PROPYL GALLATE SUCROGLYCERIDES 310 474 2001 2009 200 mg/kg 10000 mg/kg 15. VEGETABLE CAROTENOIDS DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL GRAPE SKIN EXTRACT NEOTAME POLYSORBATES PROPYLENE GLYCOL ESTERS OF FATTY ACIDS SUCRALOSE (TRICHLOROGALACTOSUCROSE) 160a(ii) 160a(i).

5 mg/kg 3 & 80 28 Notes 201 Food Category No.f 141(i).CODEX STAN 192-1995 Table Two 177 Food Category No. 542 432-436 477 POLYSORBATES PROPYLENE GLYCOL ESTERS OF FATTY ACIDS 2007 2001 4000 mg/kg 100000 mg/kg RIBOFLAVINS STEVIOL GLYCOSIDES 101(i).(ii) 2011 2009 100 mg/kg 50 mg/kg 161 132 243 235 432-436 124 101(i). 451(i).SULFITE AMMONIA CARAMEL CAROTENES. 305 Ripened cheese.(ii).2.SULFITE AMMONIA CARAMEL CARMINES CAROTENES. 340(i)(iii). COPPER COMPLEXES INDIGOTINE (INDIGO CARMINE) LAURIC ARGINATE ETHYL ESTER NATAMYCIN (PIMARICIN) POLYSORBATES PONCEAU 4R (COCHINEAL RED A) RIBOFLAVINS SUNSET YELLOW FCF 160a(i). 450(i)-(iii). Additive ASPARTAME CANTHAXANTHIN 01. BETA-.5. BETA-. VEGETABLE CAROTENOIDS CHLOROPHYLLS AND CHLOROPHYLLINS.(ii).6. 341(i)-(iii).1 INS 951 161g 150d 160a(ii) Unripened cheese Year Adopted 2008 2011 2011 2005 Max Level 1000 mg/kg 15 mg/kg 50000 mg/kg 600 mg/kg Notes 161 & 191 201 201 CARAMEL IV .6.a(iii). 339(i)-(iii).2 INS 161g 1105 235 234 Ripened cheese Year Adopted 2011 1999 2006 2009 Max Level 15 mg/kg GMP 40 mg/kg 12. Additive PHOSPHATES 01.6.(ii) 960 2005 2011 300 mg/kg 330 mg/kg 26 & 201 Food Category No.1 INS 304.2 INS Milk and cream powder analogues Year Adopted 2009 Max Level 4400 mg/kg Notes 33 & 88 338.(ii) 110 2009 2011 2006 2008 2008 2005 2008 200 mg/kg 200 mg/kg 40 mg/kg 80 mg/kg 100 mg/kg 300 mg/kg 300 mg/kg 3 3 & 80 38 3 & 161 3 Food Category No.e. includes rind Year Adopted 2001 Max Level 500 mg/kg Notes 10 & 112 CARAMEL IV . Additive CANTHAXANTHIN LYSOZYME NATAMYCIN (PIMARICIN) NISIN 01.(v)-(vii). 452(i)-(v). VEGETABLE 150d 120 160a(ii) 2011 2005 2005 50000 mg/kg 125 mg/kg 600 mg/kg 201 . Additive ASCORBYL ESTERS 01. 343(i)-(iii). 342(i).

SULFITE AMMONIA CARAMEL CAROTENES.e.(ii) DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL HEXAMETHYLENE TETRAMINE LAURIC ARGINATE ETHYL ESTER 472e 239 243 2005 2001 2011 10000 mg/kg 25 mg/kg 200 mg/kg 66 RIBOFLAVINS 101(i). Additive 01.e. BETA-.2.2.2.6.6.(ii) 163(ii) 132 172(i)-(iii) 905c(i) 124 101(i).CODEX STAN 192-1995 Table Two 178 Food Category No. Additive ALLURA RED AC BRILLIANT BLUE FCF 01.3 INS Whey cheese Year Adopted Max Level Notes LAURIC ARGINATE ETHYL ESTER SORBATES 243 200-203 2011 2006 200 mg/kg 1000 mg/kg 42 .(ii) 2005 300 mg/kg Food Category No. COPPER COMPLEXES 01.6.g.f 141(i).1 INS Ripened cheese.a(iii). COPPER COMPLEXES 160a(i). e. for cheese sauces) Year Adopted 2005 2009 2009 Max Level 1000 mg/kg 100 mg/kg 50 mg/kg Notes CAROTENES. VEGETABLE CAROTENOIDS CHLOROPHYLLS AND CHLOROPHYLLINS. includes rind Year Adopted 2009 2009 Max Level 100 mg/kg 15 mg/kg Notes 160a(i)..3 INS 160a(ii) Cheese powder (for reconstitution. COPPER COMPLEXES GRAPE SKIN EXTRACT INDIGOTINE (INDIGO CARMINE) IRON OXIDES MICROCRYSTALLINE WAX PONCEAU 4R (COCHINEAL RED A) RIBOFLAVINS SUNSET YELLOW FCF 160a(i).f 141(i).AMMONIA CARAMEL CARAMEL IV . BETA-.(ii) 110 2009 2009 2005 2004 2008 2005 2008 1000 mg/kg 100 mg/kg 100 mg/kg 30000 mg/kg 100 mg/kg 300 mg/kg 300 mg/kg Food Category No. Additive CAROTENOIDS CHLOROPHYLLS AND CHLOROPHYLLINS.e.a(iii).f 141(i).6.a(iii).2 INS 129 133 150c 150d 160a(ii) Rind of ripened cheese Year Adopted 2009 2005 2010 2011 2005 2009 2009 Max Level 100 mg/kg 100 mg/kg 50000 mg/kg 50000 mg/kg 1000 mg/kg 500 mg/kg 75 mg/kg Notes CARAMEL III . Additive 01.(ii) Food Category No. VEGETABLE CAROTENOIDS CHLOROPHYLLS AND CHLOROPHYLLINS.

5 INS 950 129 Cheese analogues Year Adopted 2008 2009 Max Level 350 mg/kg 100 mg/kg Notes 161 & 188 3 ASPARTAME BRILLIANT BLUE FCF CANTHAXANTHIN 951 133 161g 2008 2009 2011 1000 mg/kg 100 mg/kg 15 mg/kg 161 & 191 3 CARAMEL III .e.e.SULFITE AMMONIA CARAMEL CARMINES CHLOROPHYLLS AND CHLOROPHYLLINS.f 472e 172(i)-(iii) 243 NATAMYCIN (PIMARICIN) RIBOFLAVINS SUNSET YELLOW FCF 235 101(i).a(iii).SULFITE AMMONIA CARAMEL CARMINES CAROTENES.(ii) 110 2006 2005 2008 40 mg/kg 300 mg/kg 200 mg/kg 3 & 80 3 Food Category No. including containing fruit. VEGETABLE CAROTENOIDS CHLOROPHYLLS AND CHLOROPHYLLINS. Additive ALLURA RED AC 01. COPPER COMPLEXES GRAPE SKIN EXTRACT INDIGOTINE (INDIGO CARMINE) PONCEAU 4R (COCHINEAL RED A) 72 163(ii) 132 124 2009 2009 2008 1000 mg/kg 100 mg/kg 100 mg/kg Food Category No. vegetables. etc.4.(ii) 2010 2011 2008 2005 2009 2009 50000 mg/kg 50000 mg/kg 100 mg/kg 1000 mg/kg 200 mg/kg 50 mg/kg 201 3 & 178 3 472e 2005 10000 mg/kg .f 141(i).2 INS 161g 150c 150d 120 141(i). Year Adopted 2011 2010 2011 2005 2009 Max Level 15 mg/kg 50000 mg/kg 50000 mg/kg 100 mg/kg 50 mg/kg Notes CARAMEL III . COPPER COMPLEXES DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL 150c 150d 120 160a(ii) 160a(i).a(iii).AMMONIA CARAMEL CARAMEL IV . Additive ACESULFAME POTASSIUM ALLURA RED AC 01. VEGETABLE CAROTENOIDS DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL IRON OXIDES LAURIC ARGINATE ETHYL ESTER 160a(i).6.(ii) Flavoured processed cheese.AMMONIA CARAMEL CARAMEL IV .6. meat.6. BETA-.4 INS 129 160a(ii) Processed cheese Year Adopted 2009 2005 2009 2005 2005 2011 Max Level 100 mg/kg 1000 mg/kg 100 mg/kg 10000 mg/kg 50 mg/kg 200 mg/kg Notes 161 CAROTENES. BETA-.CODEX STAN 192-1995 Table Two 179 Food Category No. Additive CANTHAXANTHIN 01.

Additive ACETIC ACID. Additive ACESULFAME POTASSIUM ALITAME ALLURA RED AC ASCORBYL ESTERS ASPARTAME 01. L-.5 mg/kg 3000 mg/kg 3000 mg/kg 3000 mg/kg 3 & 80 28 70 70 42 70 Notes Food Category No. 305 951 962 210-213 133 161g Dairy-based desserts (e. Additive GRAPE SKIN EXTRACT HYDROXYBENZOATES. PARA- 01.CODEX STAN 192-1995 Table Two 180 Food Category No. GLACIAL CALCIUM PROPIONATE CITRIC ACID GLUCONO DELTA-LACTONE LACTIC ACID.5 INS 163(ii) 214. DLNATAMYCIN (PIMARICIN) NISIN PROPIONIC ACID SODIUM PROPIONATE SORBATES 01. 218 132 243 235 961 234 124 101(i).6. pudding. D.(ii) 954(i)-(iv) 200-203 955 Cheese analogues Year Adopted 2009 2009 2009 2011 2006 2008 2010 2008 2005 2008 2010 2008 Max Level 1000 mg/kg 500 mg/kg 200 mg/kg 200 mg/kg 40 mg/kg 33 mg/kg 12.5 mg/kg 100 mg/kg 300 mg/kg 100 mg/kg 3000 mg/kg 500 mg/kg 161 3 & 42 161 3 & 80 161 28 3 27 3 & 161 Notes INDIGOTINE (INDIGO CARMINE) LAURIC ARGINATE ETHYL ESTER NATAMYCIN (PIMARICIN) NEOTAME NISIN PONCEAU 4R (COCHINEAL RED A) RIBOFLAVINS SACCHARINS SORBATES SUCRALOSE (TRICHLOROGALACTOSUCROSE) SUNSET YELLOW FCF 110 2008 300 mg/kg 3 Food Category No.7 INS 950 956 129 304.6.g.. fruit or flavoured yoghurt) Year Adopted 2007 2007 2009 2001 2007 2009 2001 2005 2011 Max Level 350 mg/kg 100 mg/kg 300 mg/kg 500 mg/kg 1000 mg/kg 350 mg/kg 300 mg/kg 150 mg/kg 15 mg/kg 170 Notes 161 & 188 161 161 2 & 10 161 & 191 113 & 161 13 ASPARTAME-ACESULFAME SALT BENZOATES BRILLIANT BLUE FCF CANTHAXANTHIN .6 INS 260 282 330 575 270 296 235 234 280 281 200-203 Whey protein cheese Year Adopted 2006 2006 2006 2006 2006 2006 2006 2006 2006 2006 2006 Max Level GMP 3000 mg/kg GMP GMP GMP GMP 40 mg/kg 12.and DLMALIC ACID.

pudding.(ii) 954(i)-(iv) 960 2005 2007 2011 300 mg/kg 100 mg/kg 330 mg/kg 161 26 SUCRALOSE (TRICHLOROGALACTOSUCROSE) SUCROGLYCERIDES SUNSET YELLOW FCF 955 474 110 2007 2009 2009 400 mg/kg 5000 mg/kg 300 mg/kg 161 161 Food Category No.1 INS 928 Liquid whey and whey products. Additive BENZOYL PEROXIDE 01. (iv) 2007 250 mg/kg 17 & 161 DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL FAST GREEN FCF GRAPE SKIN EXTRACT INDIGOTINE (INDIGO CARMINE) IRON OXIDES LAURIC ARGINATE ETHYL ESTER NEOTAME POLYSORBATES PONCEAU 4R (COCHINEAL RED A) PROPYL GALLATE PROPYLENE GLYCOL ESTERS OF FATTY ACIDS 472e 143 163(ii) 132 172(i)-(iii) 243 961 432-436 124 310 477 2005 1999 2009 2009 2005 2011 2007 2007 2008 2001 2001 10000 mg/kg 100 mg/kg 200 mg/kg 150 mg/kg 100 mg/kg 200 mg/kg 100 mg/kg 3000 mg/kg 150 mg/kg 90 mg/kg 5000 mg/kg 161 2 & 15 170 161 2 181 RIBOFLAVINS SACCHARINS STEVIOL GLYCOSIDES 101(i).(ii) 1999 1999 2005 2005 2009 2009 2000 mg/kg 2000 mg/kg 150 mg/kg 1000 mg/kg 100 mg/kg 500 mg/kg 952(i). (ii). excluding whey cheeses Year Adopted 2006 2005 2006 Max Level 10000 mg/kg 100 mg/kg 10000 mg/kg 147 Notes CALCIUM ALUMINIUM SILICATE . VEGETABLE CAROTENOIDS CHLOROPHYLLS AND CHLOROPHYLLINS.CODEX STAN 192-1995 Table Two 181 Food Category No. excluding whey cheeses Year Adopted 2007 Max Level 100 mg/kg Notes 74 Food Category No.g.SULFITE AMMONIA CARAMEL CARMINES CAROTENES.e. COPPER COMPLEXES CYCLAMATES 150c 150d 120 160a(ii) 160a(i).a(iii). Additive 01. fruit or flavoured yoghurt) Year Adopted Max Level Notes CARAMEL III .7 INS Dairy-based desserts (e. BETA-. Additive ALUMINIUM SILICATE BENZOYL PEROXIDE 01.f 141(i).8.8.2 INS 559 928 556 Dried whey and whey products.AMMONIA CARAMEL CARAMEL IV ..

SYNTHETIC MICROCRYSTALLINE CELLULOSE (CELLULOSE GEL) PHOSPHATES 552 1442 504(i) 530 553(i) 460(i) 338. 133 & 171 BUTYLATED HYDROXYANISOLE BUTYLATED HYDROXYTOLUENE CITRIC ACID PROPYL GALLATE . 542 501(i) 508 332(i) 501(ii) 525 460(ii) 2006 2006 2006 2006 2006 2006 2006 10000 mg/kg 10000 mg/kg 10000 mg/kg 10000 mg/kg 10000 mg/kg 10000 mg/kg 4400 mg/kg 33 POTASSIUM CARBONATE POTASSIUM CHLORIDE POTASSIUM DIHYDROGEN CITRATE POTASSIUM HYDROGEN CARBONATE POTASSIUM HYDROXIDE POWDERED CELLULOSE 2006 2006 2006 2006 2006 2006 GMP GMP GMP GMP GMP 10000 mg/kg SILICON DIOXIDE.1 INS 304.(v)-(vii). anhydrous milkfat. 450(i)-(iii). 133 & 171 15.(ii). AMORPHOUS SODIUM ALUMINOSILICATE SODIUM CARBONATE 551 554 500(i) 2006 2006 2006 10000 mg/kg 10000 mg/kg GMP SODIUM DIHYDROGEN CITRATE SODIUM HYDROGEN CARBONATE SODIUM HYDROXIDE 331(i) 500(ii) 524 2006 2006 2006 GMP GMP GMP SODIUM SESQUICARBONATE TALC TRIPOTASSIUM CITRATE 500(iii) 553(iii) 332(ii) 2006 2006 2006 GMP 10000 mg/kg GMP TRISODIUM CITRATE 331(iii) 2006 GMP Food Category No. excluding whey cheeses Year Adopted Max Level Notes CALCIUM CARBONATE CALCIUM CHLORIDE CALCIUM HYDROXIDE 170(i) 509 526 2006 2006 2006 10000 mg/kg GMP GMP CALCIUM SILICATE HYDROXYPROPYL DISTARCH PHOSPHATE MAGNESIUM CARBONATE MAGNESIUM OXIDE MAGNESIUM SILICATE. ghee Year Adopted 2006 2006 2006 2006 2006 Max Level 500 mg/kg 175 mg/kg 75 mg/kg GMP 100 mg/kg Notes 10 & 171 15. 339(i)-(iii).(ii). 451(i). 340(i)(iii).1. 342(i). 452(i)-(v).CODEX STAN 192-1995 Table Two 182 Food Category No. 133 & 171 171 15. 341(i)-(iii). 343(i)-(iii). Additive 01. Additive ASCORBYL ESTERS 02. 305 320 321 330 310 Butter oil.8.2 INS Dried whey and whey products.

and other animal fats Year Adopted 2006 Max Level 500 mg/kg Notes 10 BUTYLATED HYDROXYANISOLE BUTYLATED HYDROXYTOLUENE CAROTENES. ghee Year Adopted 2006 2006 2006 Max Level GMP 500 mg/kg GMP Notes 171 171 171 SODIUM DIHYDROGEN CITRATE TOCOPHEROLS TRISODIUM CITRATE Food Category No.a(iii).1. 305 Vegetable oils and fats Year Adopted 2006 Max Level 500 mg/kg Notes 10 BUTYLATED HYDROXYANISOLE BUTYLATED HYDROXYTOLUENE CAROTENES.f 472e 143 314 132 384 900a 432-436 310 477 484 2011 2006 1999 2006 2009 2001 2006 2007 2006 2006 2006 25 mg/kg 10000 mg/kg GMP 1000 mg/kg 300 mg/kg 200 mg/kg 10 mg/kg 5000 mg/kg 200 mg/kg 10000 mg/kg GMP 102 15 & 130 161 . fish oil.1 INS 331(i) 307a. VEGETABLE 320 321 160a(ii) 2006 2006 2006 200 mg/kg 200 mg/kg 1000 mg/kg 15 & 130 15 & 130 CAROTENOIDS DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL FAST GREEN FCF GUAIAC RESIN INDIGOTINE (INDIGO CARMINE) ISOPROPYL CITRATES POLYDIMETHYLSILOXANE POLYSORBATES PROPYL GALLATE PROPYLENE GLYCOL ESTERS OF FATTY ACIDS STEARYL CITRATE 160a(i). anhydrous milkfat. Additive 02. 389 2006 2006 2005 2006 2007 2006 2006 2006 2006 2006 10000 mg/kg 1000 mg/kg 200 mg/kg 10 mg/kg 5000 mg/kg 200 mg/kg 10000 mg/kg GMP 200 mg/kg 200 mg/kg 15 & 130 46 102 15 & 130 Food Category No. b.e. BETA-. VEGETABLE 320 321 160a(ii) 2006 2006 2006 200 mg/kg 200 mg/kg 1000 mg/kg 15 & 130 15 & 130 DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL GUAIAC RESIN ISOPROPYL CITRATES POLYDIMETHYLSILOXANE POLYSORBATES PROPYL GALLATE PROPYLENE GLYCOL ESTERS OF FATTY ACIDS STEARYL CITRATE TERTIARY BUTYLHYDROQUINONE THIODIPROPIONATES 472e 314 384 900a 432-436 310 477 484 319 388.1. 305 Lard. c 331(iii) Butter oil.1. Additive ASCORBYL ESTERS 02.3 INS 304. tallow.CODEX STAN 192-1995 Table Two 183 Food Category No.2 INS 304. BETA-. Additive ASCORBYL ESTERS 02.

3 INS 110 319 388.(v)-(vii). BIXIN-BASED CALCIUM HYDROXIDE CAROTENES.(ii).a(iii).1.(ii). 450(i)-(iii).2.(ii). VEGETABLE CAROTENOIDS DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL ETHYLENE DIAMINE TETRA ACETATES ISOPROPYL CITRATES LAURIC ARGINATE ETHYL ESTER PHOSPHATES 160a(i). and other animal fats Year Adopted 2008 2006 2006 Max Level 300 mg/kg 200 mg/kg 200 mg/kg Notes 161 15 & 130 46 TERTIARY BUTYLHYDROQUINONE THIODIPROPIONATES Food Category No. 343(i)-(iii).e. 450(i)-(iii). 451(i).a(iii).1 INS 160b(i) Butter Year Adopted 2008 Max Level 20 mg/kg Notes 8 ANNATTO EXTRACTS. 452(i)-(v). 339(i)-(iii). 341(i)-(iii).2 INS 304.(v)-(vii).AMMONIA CARAMEL CARAMEL IV .f 2008 2008 2008 GMP 600 mg/kg 25 mg/kg 146 PHOSPHATES 338. 389 Lard.2.e. BETA-. 542 . 340(i)(iii). VEGETABLE CAROTENOIDS 526 160a(ii) 160a(i). 340(i)(iii).SULFITE AMMONIA CARAMEL CARMINES CAROTENES. Additive ASCORBYL ESTERS BENZOATES 02. fish oil. dairy fat spreads and blended spreads Year Adopted 2006 2001 2005 2005 2011 2010 2011 2008 2005 2010 2005 2001 2001 2011 2009 Max Level 500 mg/kg 1000 mg/kg 200 mg/kg 200 mg/kg 15 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 1000 mg/kg 35 mg/kg 10000 mg/kg 100 mg/kg 100 mg/kg 200 mg/kg 2200 mg/kg 214 & 215 33 21 214 161 & 178 Notes 10 13 15 & 130 15 & 130 214 & 215 BUTYLATED HYDROXYANISOLE BUTYLATED HYDROXYTOLUENE CANTHAXANTHIN CARAMEL III . 386 384 243 338. Additive 02. 305 210-213 320 321 161g 150c 150d 120 160a(ii) Fat spreads. BETA-. 341(i)-(iii). Additive SUNSET YELLOW FCF 02. 342(i).CODEX STAN 192-1995 Table Two 184 Food Category No. 339(i)-(iii).(ii). 342(i). 542 500(i) 500(ii) 2008 880 mg/kg 33 & 34 SODIUM CARBONATE SODIUM HYDROGEN CARBONATE 2008 2008 GMP GMP SODIUM HYDROXIDE 524 2008 GMP Food Category No.f 472e 385. tallow. 452(i)-(v). 343(i)-(iii). 451(i).

339(i)-(iii). 305 951 210-213 133 320 321 161g 150c 120 160a(ii) 160a(i).AND DIGLYCERIDES OF FATTY ACIDS 477 101(i). 340(i)(iii).CODEX STAN 192-1995 Table Two 185 Food Category No.a(iii).f 472e 132 Year Adopted 2008 2001 2008 2001 2005 2006 2006 2011 2010 2008 2005 2009 2005 2009 Max Level 1000 mg/kg 500 mg/kg 1000 mg/kg 1000 mg/kg 100 mg/kg 200 mg/kg 200 mg/kg 15 mg/kg 20000 mg/kg 500 mg/kg 1000 mg/kg 200 mg/kg 10000 mg/kg 300 mg/kg 161 161 & 178 15 & 130 15 & 130 Notes 161 & 188 10 161 & 191 13 Additive ACESULFAME POTASSIUM ASCORBYL ESTERS ASPARTAME BENZOATES BRILLIANT BLUE FCF BUTYLATED HYDROXYANISOLE BUTYLATED HYDROXYTOLUENE CANTHAXANTHIN CARAMEL III . 389 307a. VEGETABLE CAROTENOIDS DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL INDIGOTINE (INDIGO CARMINE) NEOTAME PHOSPHATES 961 338. 343(i)-(iii).2.2 INS Fat spreads. b.3 Fat emulsions mainly of type oil-in-water. dairy fat spreads and blended spreads Year Adopted Max Level Notes POLYDIMETHYLSILOXANE POLYSORBATES PROPYL GALLATE 900a 432-436 310 2007 2007 2004 10 mg/kg 5000 mg/kg 200 mg/kg 152 102 15 & 130 PROPYLENE GLYCOL ESTERS OF FATTY ACIDS RIBOFLAVINS SORBATES STEAROYL LACTYLATES SUCROGLYCERIDES TERTIARY BUTYLHYDROQUINONE THERMALLY OXIDIZED SOYA BEAN OIL INTERACTED WITH MONO. c 1999 2009 200 mg/kg 500 mg/kg 46 Food Category No. 451(i).e. 02. including mixed and/or flavoured products based on fat emulsions INS 950 304. 341(i)-(iii). 452(i)-(v).(ii).(ii) 200-203 481(i). 542 432-436 2008 2009 10 mg/kg 2200 mg/kg 161 33 POLYSORBATES 2007 5000 mg/kg 102 . 450(i)-(iii). Additive 02. 342(i). BETA-.(ii). 482(i) 474 319 479 2001 2005 2009 2009 2010 2005 1999 20000 mg/kg 300 mg/kg 2000 mg/kg 10000 mg/kg 10000 mg/kg 200 mg/kg 5000 mg/kg 102 15 & 130 42 THIODIPROPIONATES TOCOPHEROLS 388.AMMONIA CARAMEL CARMINES CAROTENES.(v)-(vii).

BETA-. Additive ACESULFAME POTASSIUM 02.3 Fat emulsions mainly of type oil-in-water.4 INS 950 Fat-based desserts excluding dairy-based dessert products of food category 01. including mixed and/or flavoured products based on fat emulsions INS 310 477 101(i).AMMONIA CARAMEL CARAMEL IV .f 2005 2005 2009 150 mg/kg 1000 mg/kg 150 mg/kg CHLOROPHYLLS AND CHLOROPHYLLINS. (ii). 02. COPPER COMPLEXES CYCLAMATES 141(i).SULFITE AMMONIA CARAMEL 962 210-213 133 320 321 161g 150c 150d 2009 2001 2005 2006 2006 2011 2010 2009 350 mg/kg 1000 mg/kg 150 mg/kg 200 mg/kg 200 mg/kg 15 mg/kg 20000 mg/kg 20000 mg/kg 113 & 161 13 15 & 130 15 & 130 CARMINES CAROTENES.e.(ii) 200-203 474 319 Year Adopted 2004 2001 2008 2009 2009 2005 Max Level 200 mg/kg 30000 mg/kg 300 mg/kg 1000 mg/kg 10000 mg/kg 200 mg/kg 42 102 15 & 130 Notes 15 & 130 Additive PROPYL GALLATE PROPYLENE GLYCOL ESTERS OF FATTY ACIDS RIBOFLAVINS SORBATES SUCROGLYCERIDES TERTIARY BUTYLHYDROQUINONE Food Category No.a(iii).7 Year Adopted 2007 Max Level 350 mg/kg Notes 161 & 188 ALLURA RED AC ASCORBYL ESTERS ASPARTAME 129 304.(ii) 2009 500 mg/kg 952(i).CODEX STAN 192-1995 Table Two 186 Food Category No. VEGETABLE CAROTENOIDS 120 160a(ii) 160a(i). 305 951 2009 2001 2007 300 mg/kg 80 mg/kg 1000 mg/kg 161 10 161 & 191 ASPARTAME-ACESULFAME SALT BENZOATES BRILLIANT BLUE FCF BUTYLATED HYDROXYANISOLE BUTYLATED HYDROXYTOLUENE CANTHAXANTHIN CARAMEL III . (iv) 2007 250 mg/kg 17 & 161 DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL FAST GREEN FCF GRAPE SKIN EXTRACT INDIGOTINE (INDIGO CARMINE) IRON OXIDES NEOTAME POLYSORBATES PONCEAU 4R (COCHINEAL RED A) 472e 143 163(ii) 132 172(i)-(iii) 961 432-436 124 2005 2009 2009 2009 2005 2007 2007 2008 5000 mg/kg 100 mg/kg 200 mg/kg 150 mg/kg 350 mg/kg 100 mg/kg 3000 mg/kg 50 mg/kg 161 102 181 .

CODEX STAN 192-1995 Table Two

187

Food Category No.
Additive

02.4
INS

Fat-based desserts excluding dairy-based dessert products of food category 01.7
Year Adopted Max Level Notes

PROPYL GALLATE
PROPYLENE GLYCOL ESTERS OF FATTY ACIDS RIBOFLAVINS SACCHARINS SORBATES STEVIOL GLYCOSIDES SUCRALOSE (TRICHLOROGALACTOSUCROSE) SUCROGLYCERIDES SUNSET YELLOW FCF TERTIARY BUTYLHYDROQUINONE

310
477 101(i),(ii) 954(i)-(iv) 200-203 960 955 474 110 319

2004
2006 2005 2007 2010 2011 2007 2009 2008 2005

200 mg/kg
40000 mg/kg 300 mg/kg 100 mg/kg 1000 mg/kg 330 mg/kg 400 mg/kg 5000 mg/kg 50 mg/kg 200 mg/kg

15 & 130

161 42 26 161

15 & 130

Food Category No.
Additive ACESULFAME POTASSIUM

03.0
INS 950

Edible ices, including sherbet and sorbet
Year Adopted 2007 Max Level 800 mg/kg Notes 161 & 188

ALITAME
ALLURA RED AC ASCORBYL ESTERS

956
129 304, 305

2007
2009 2001

100 mg/kg
150 mg/kg 200 mg/kg

161

10 & 15

ASPARTAME
BRILLIANT BLUE FCF BUTYLATED HYDROXYANISOLE

951
133 320

2007
2005 2006

1000 mg/kg
150 mg/kg 200 mg/kg

161 & 191

15 & 195

BUTYLATED HYDROXYTOLUENE
CARAMEL III - AMMONIA CARAMEL CARAMEL IV - SULFITE AMMONIA CARAMEL CARMINES CAROTENES, BETA-, VEGETABLE CAROTENOIDS CHLOROPHYLLS AND CHLOROPHYLLINS, COPPER COMPLEXES

321
150c 150d 120 160a(ii) 160a(i),a(iii),e,f 141(i),(ii)

2006
1999 1999 2005 2005 2009 2009

100 mg/kg
1000 mg/kg 1000 mg/kg 150 mg/kg 1000 mg/kg 200 mg/kg 500 mg/kg

15 & 195

CYCLAMATES
DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL FAST GREEN FCF GRAPE SKIN EXTRACT INDIGOTINE (INDIGO CARMINE) IRON OXIDES NEOTAME POLYSORBATES PONCEAU 4R (COCHINEAL RED A)

952(i), (ii), (iv)
472e 143 163(ii) 132 172(i)-(iii) 961 432-436 124

2007
2006 1999 2011 2009 2005 2007 2005 2008

250 mg/kg
1000 mg/kg 100 mg/kg 100 mg/kg 150 mg/kg 300 mg/kg 100 mg/kg 1000 mg/kg 50 mg/kg

17 & 161

181

161

CODEX STAN 192-1995 Table Two

188

Food Category No.
Additive

03.0
INS 477 101(i),(ii) 954(i)-(iv)

Edible ices, including sherbet and sorbet
Year Adopted 2001 2005 2007 Max Level 5000 mg/kg 500 mg/kg 100 mg/kg 161 Notes

PROPYLENE GLYCOL ESTERS OF FATTY ACIDS RIBOFLAVINS SACCHARINS

STEVIOL GLYCOSIDES
SUCRALOSE (TRICHLOROGALACTOSUCROSE) SUCROGLYCERIDES SUNSET YELLOW FCF TERTIARY BUTYLHYDROQUINONE

960
955 474 110 319

2011
2007 2009 2008 2006

270 mg/kg
320 mg/kg 5000 mg/kg 50 mg/kg 200 mg/kg

26
161

15 & 195

Food Category No.
Additive BEESWAX

04.1.1.2
INS 901

Surface-treated fresh fruit
Year Adopted 2003 Max Level GMP Notes

CANDELILLA WAX
CARMINES CARNAUBA WAX GLYCEROL ESTER OF WOOD ROSIN IRON OXIDES MICROCRYSTALLINE WAX ORTHO-PHENYLPHENOLS POLYETHYLENE GLYCOL

902
120 903 445(iii) 172(i)-(iii) 905c(i) 231, 232 1521

2003
2008 2004 2005 2008 2004 1999 2001

GMP
500 mg/kg 400 mg/kg 110 mg/kg 1000 mg/kg 50 mg/kg 12 mg/kg GMP 49 4 & 16 4 & 16

POLYVINYLPYRROLIDONE
RIBOFLAVINS SHELLAC, BLEACHED

1201
101(i),(ii) 904

1999
2008 2003

GMP
300 mg/kg GMP 4 & 16

SUCROGLYCERIDES
SULFITES

474
220-225, 227, 228, 539

2009
2011

GMP
30 mg/kg 44 & 204

Food Category No.
Additive CARNAUBA WAX

04.1.2
INS 903

Processed fruit
Year Adopted 2004 Max Level 400 mg/kg Notes

Food Category No.
Additive ACESULFAME POTASSIUM ASPARTAME NEOTAME

04.1.2.1
INS 950 951 961 955

Frozen fruit
Year Adopted 2008 2008 2008 2008 2007 Max Level 500 mg/kg 2000 mg/kg 100 mg/kg 400 mg/kg 500 mg/kg Notes 161 & 188 161 & 191 161 161 44 & 155

SUCRALOSE (TRICHLOROGALACTOSUCROSE) SULFITES

220-225, 227, 228, 539

CODEX STAN 192-1995 Table Two

189

Food Category No.
Additive ACESULFAME POTASSIUM ASCORBYL ESTERS ASPARTAME BENZOATES

04.1.2.2
INS 950 304, 305 951 210-213 472e 385, 386 214, 218 243 905d 905e 961

Dried fruit
Year Adopted 2008 2001 2008 2003 2005 2001 2010 2011 2005 2005 2008 Max Level 500 mg/kg 80 mg/kg 2000 mg/kg 800 mg/kg 10000 mg/kg 265 mg/kg 800 mg/kg 200 mg/kg 5000 mg/kg 5000 mg/kg 100 mg/kg 161 21 27 Notes 161 & 188 10 161 & 191 13

DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL ETHYLENE DIAMINE TETRA ACETATES HYDROXYBENZOATES, PARALAURIC ARGINATE ETHYL ESTER MINERAL OIL, HIGH VISCOSITY MINERAL OIL, MEDIUM AND LOW VISCOSITY, CLASS I NEOTAME

SUCRALOSE (TRICHLOROGALACTOSUCROSE)
SULFITES

955
220-225, 227, 228, 539

2008
2006

1500 mg/kg
1000 mg/kg

161
44, 135 & 218

Food Category No.
Additive ACESULFAME POTASSIUM ASPARTAME BENZOATES

04.1.2.3
INS 950 951 210-213 150c 150d 160a(ii)

Fruit in vinegar, oil, or brine
Year Adopted 2007 2007 2001 2010 2011 2005 Max Level 200 mg/kg 300 mg/kg 1000 mg/kg 200 mg/kg 7500 mg/kg 1000 mg/kg Notes 161 & 188 144 & 191 13

CARAMEL III - AMMONIA CARAMEL CARAMEL IV - SULFITE AMMONIA CARAMEL CAROTENES, BETA-, VEGETABLE

CAROTENOIDS
CHLOROPHYLLS AND CHLOROPHYLLINS, COPPER COMPLEXES

160a(i),a(iii),e,f
141(i),(ii)

2009
2005

1000 mg/kg
100 mg/kg 62

DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL
ETHYLENE DIAMINE TETRA ACETATES GRAPE SKIN EXTRACT NEOTAME POLYDIMETHYLSILOXANE SACCHARINS SORBATES STEVIOL GLYCOSIDES SUCRALOSE (TRICHLOROGALACTOSUCROSE) SULFITES

472e
385, 386 163(ii) 961 900a 954(i)-(iv) 200-203 960 955 220-225, 227, 228, 539

2005
2008 2009 2007 1999 2007 2009 2011 2007 2006

1000 mg/kg
250 mg/kg 1500 mg/kg 100 mg/kg 10 mg/kg 160 mg/kg 1000 mg/kg 100 mg/kg 180 mg/kg 100 mg/kg 144 42 26 144 44 21 161 161

CODEX STAN 192-1995 Table Two

190

Food Category No.
Additive ACESULFAME POTASSIUM ASPARTAME

04.1.2.4
INS 950 951 962 133 150c 150d

Canned or bottled (pasteurized) fruit
Year Adopted 2007 2007 2009 2009 2010 2011 Max Level 350 mg/kg 1000 mg/kg 350 mg/kg 200 mg/kg 200 mg/kg 7500 mg/kg Notes 161 & 188 161 & 191 113 & 161 161

ASPARTAME-ACESULFAME SALT BRILLIANT BLUE FCF CARAMEL III - AMMONIA CARAMEL CARAMEL IV - SULFITE AMMONIA CARAMEL

CARMINES
CAROTENES, BETA-, VEGETABLE CAROTENOIDS

120
160a(ii) 160a(i),a(iii),e,f

2005
2005 2010

200 mg/kg
1000 mg/kg 200 mg/kg 161

CHLOROPHYLLS AND CHLOROPHYLLINS, COPPER COMPLEXES
CYCLAMATES

141(i),(ii)

2005

100 mg/kg

62

952(i), (ii), (iv)

2007

1000 mg/kg

17 & 161

FAST GREEN FCF
GRAPE SKIN EXTRACT IRON OXIDES

143
163(ii) 172(i)-(iii)

1999
2011 2005

200 mg/kg
1500 mg/kg 300 mg/kg 181

NEOTAME
POLYDIMETHYLSILOXANE PONCEAU 4R (COCHINEAL RED A)

961
900a 124

2007
1999 2008

33 mg/kg
10 mg/kg 300 mg/kg

161

161

RIBOFLAVINS
SACCHARINS STANNOUS CHLORIDE STEVIOL GLYCOSIDES SUCRALOSE (TRICHLOROGALACTOSUCROSE)

101(i),(ii)
954(i)-(iv) 512 960 955

2005
2007 2001 2011 2007

300 mg/kg
200 mg/kg 20 mg/kg 330 mg/kg 400 mg/kg 161 43 26 161

Food Category No.
Additive ACESULFAME POTASSIUM ALITAME ALLURA RED AC ASPARTAME

04.1.2.5
INS 950 956 129 951 962 210-213 133 161g 150c 150d 120 160a(ii)

Jams, jellies, marmelades
Year Adopted 2007 2007 2009 2007 2009 2001 2009 2011 2010 1999 2005 2005 Max Level 1000 mg/kg 100 mg/kg 100 mg/kg 1000 mg/kg 1000 mg/kg 1000 mg/kg 100 mg/kg 200 mg/kg 200 mg/kg 1500 mg/kg 200 mg/kg 1000 mg/kg Notes 161 & 188 161 161 161 & 191 119 & 161 13 161 5

ASPARTAME-ACESULFAME SALT BENZOATES BRILLIANT BLUE FCF CANTHAXANTHIN CARAMEL III - AMMONIA CARAMEL CARAMEL IV - SULFITE AMMONIA CARAMEL CARMINES CAROTENES, BETA-, VEGETABLE

CODEX STAN 192-1995 Table Two

191

Food Category No.
Additive CAROTENOIDS CHLOROPHYLLS AND CHLOROPHYLLINS, COPPER COMPLEXES CYCLAMATES ETHYLENE DIAMINE TETRA ACETATES FAST GREEN FCF

04.1.2.5
INS

Jams, jellies, marmelades
Year Adopted 2009 2009 Max Level 200 mg/kg 200 mg/kg 161 Notes

160a(i),a(iii),e,f 141(i),(ii)

952(i), (ii), (iv) 385, 386 143

2007 2001 1999

1000 mg/kg 130 mg/kg 400 mg/kg

17 & 161 21

GRAPE SKIN EXTRACT
INDIGOTINE (INDIGO CARMINE) IRON OXIDES

163(ii)
132 172(i)-(iii)

2009
2009 2005

500 mg/kg
300 mg/kg 200 mg/kg

161 & 181
161

NEOTAME
POLYDIMETHYLSILOXANE PONCEAU 4R (COCHINEAL RED A)

961
900a 124

2007
1999 2008

70 mg/kg
30 mg/kg 100 mg/kg

161

161

RIBOFLAVINS
SACCHARINS STEVIOL GLYCOSIDES

101(i),(ii)
954(i)-(iv) 960

2005
2007 2011

200 mg/kg
200 mg/kg 360 mg/kg 161 26

SUCRALOSE (TRICHLOROGALACTOSUCROSE)
SULFITES SUNSET YELLOW FCF

955
220-225, 227, 228, 539 110

2007
2008 2008

400 mg/kg
100 mg/kg 300 mg/kg

161
44 161

Food Category No.
Additive ACESULFAME POTASSIUM ASPARTAME BENZOATES BRILLIANT BLUE FCF CANTHAXANTHIN

04.1.2.6
INS 950 951 210-213 133 161g 150c 150d

Fruit-based spreads (e.g., chutney) excluding products of food category 04.1.2.5
Year Adopted 2007 2007 2001 2009 2011 1999 1999 Max Level 1000 mg/kg 1000 mg/kg 1000 mg/kg 100 mg/kg 15 mg/kg 500 mg/kg 500 mg/kg Notes 161 & 188 161 & 191 13 161

CARAMEL III - AMMONIA CARAMEL CARAMEL IV - SULFITE AMMONIA CARAMEL

CARMINES
CAROTENES, BETA-, VEGETABLE CAROTENOIDS

120
160a(ii) 160a(i),a(iii),e,f

2005
2005 2009

500 mg/kg
500 mg/kg 500 mg/kg

CHLOROPHYLLS AND CHLOROPHYLLINS, COPPER COMPLEXES
CYCLAMATES

141(i),(ii)

2009

150 mg/kg

952(i), (ii), (iv)

2007

2000 mg/kg

17 & 161

DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL
ETHYLENE DIAMINE TETRA ACETATES

472e
385, 386

2005
2001

5000 mg/kg
100 mg/kg 21

Additive ACESULFAME POTASSIUM ALLURA RED AC 04.(ii).f 141(i).(ii) 2005 2009 2009 1000 mg/kg 200 mg/kg 250 mg/kg 472e 2005 1000 mg/kg ERYTHROSINE FAST GREEN FCF GRAPE SKIN EXTRACT 127 143 163(ii) 2005 2009 2011 200 mg/kg 100 mg/kg 1000 mg/kg 54 161 . Additive 04. COPPER COMPLEXES DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL 160a(ii) 160a(i).(v)-(vii).1.2.a(iii). 341(i)-(iii). 542 2005 2007 2009 500 mg/kg 70 mg/kg 1100 mg/kg 161 33 POLYDIMETHYLSILOXANE PONCEAU 4R (COCHINEAL RED A) RIBOFLAVINS 900a 124 101(i).e.AMMONIA CARAMEL CARAMEL IV .7 INS 950 129 523 951 210-213 133 150c 150d 120 Candied fruit Year Adopted 2007 2009 2001 2007 2001 2009 2010 2011 2005 Max Level 500 mg/kg 300 mg/kg 200 mg/kg 2000 mg/kg 1000 mg/kg 100 mg/kg 200 mg/kg 7500 mg/kg 200 mg/kg Notes 161 & 188 161 6 161 & 191 13 161 ALUMINIUM AMMONIUM SULFATE ASPARTAME BENZOATES BRILLIANT BLUE FCF CARAMEL III . 340(i)(iii).CODEX STAN 192-1995 Table Two 192 Food Category No..(ii). 452(i)-(v).1. VEGETABLE CAROTENOIDS CHLOROPHYLLS AND CHLOROPHYLLINS.(ii) 1999 2008 2005 10 mg/kg 500 mg/kg 500 mg/kg 161 SACCHARINS SORBATES STEVIOL GLYCOSIDES 954(i)-(iv) 200-203 960 2007 2009 2011 200 mg/kg 1000 mg/kg 330 mg/kg 161 42 26 SUCRALOSE (TRICHLOROGALACTOSUCROSE) SUNSET YELLOW FCF 955 110 2007 2008 400 mg/kg 300 mg/kg 161 161 Food Category No. 450(i)-(iii). BETA-.2.6 INS Fruit-based spreads (e.1. 342(i).2. 339(i)-(iii).g.5 Year Adopted Max Level Notes FAST GREEN FCF GRAPE SKIN EXTRACT INDIGOTINE (INDIGO CARMINE) 143 163(ii) 132 2009 2009 2009 100 mg/kg 500 mg/kg 300 mg/kg 161 161 & 181 161 IRON OXIDES NEOTAME PHOSPHATES 172(i)-(iii) 961 338.SULFITE AMMONIA CARAMEL CARMINES CAROTENES. 343(i)-(iii). chutney) excluding products of food category 04. 451(i).

181 & 182 27 INDIGOTINE (INDIGO CARMINE) NEOTAME POLYSORBATES 132 961 432-436 2009 2007 2007 150 mg/kg 100 mg/kg 1000 mg/kg 161 & 182 161 154 PONCEAU 4R (COCHINEAL RED A) PROPYLENE GLYCOL ESTERS OF FATTY ACIDS RIBOFLAVINS 124 477 101(i). fruit toppings and coconut milk Year Adopted 2007 2009 2007 2009 2001 2009 2008 2008 2008 2011 Max Level 350 mg/kg 300 mg/kg 1000 mg/kg 350 mg/kg 1000 mg/kg 100 mg/kg 7500 mg/kg 7500 mg/kg 500 mg/kg 100 mg/kg Notes 161 & 188 161 & 182 161 & 191 113 & 161 13 161 & 182 182 182 182 182 ASPARTAME-ACESULFAME SALT BENZOATES BRILLIANT BLUE FCF CARAMEL III .2.2. 228. COPPER COMPLEXES CYCLAMATES DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL 160a(i). VEGETABLE CAROTENOIDS CHLOROPHYLLS AND CHLOROPHYLLINS. PARA- 143 163(ii) 214.e. (ii).(ii) 2008 2001 2008 50 mg/kg 40000 mg/kg 300 mg/kg 161 & 182 182 . Additive HYDROXYBENZOATES.1. purees.7 INS 214. 227.a(iii).(ii) 2009 2008 100 mg/kg 100 mg/kg 161 & 182 62 & 182 952(i). BETA-. PARA- 04.1. Additive ACESULFAME POTASSIUM ALLURA RED AC ASPARTAME 04. 539 SUNSET YELLOW FCF 110 2008 200 mg/kg 161 Food Category No.(ii) 960 955 Candied fruit Year Adopted 2010 2009 2005 2007 2008 2005 2011 2007 2006 Max Level 1000 mg/kg 200 mg/kg 250 mg/kg 65 mg/kg 200 mg/kg 300 mg/kg 40 mg/kg 800 mg/kg 100 mg/kg 26 161 44 161 161 Notes 27 161 INDIGOTINE (INDIGO CARMINE) IRON OXIDES NEOTAME PONCEAU 4R (COCHINEAL RED A) RIBOFLAVINS STEVIOL GLYCOSIDES SUCRALOSE (TRICHLOROGALACTOSUCROSE) SULFITES 220-225.CODEX STAN 192-1995 Table Two 193 Food Category No.AMMONIA CARAMEL CARAMEL IV .8 INS 950 129 951 962 210-213 133 150c 150d 120 160a(ii) Fruit preparations.f 141(i). 218 132 172(i)-(iii) 961 124 101(i). including pulp. (iv) 472e 2007 2005 250 mg/kg 2500 mg/kg 17 & 161 FAST GREEN FCF GRAPE SKIN EXTRACT HYDROXYBENZOATES. 218 2009 2011 2010 100 mg/kg 500 mg/kg 800 mg/kg 161 & 182 179.SULFITE AMMONIA CARAMEL CARMINES CAROTENES.

539 110 2007 2011 2007 2006 2008 200 mg/kg 330 mg/kg 400 mg/kg 500 mg/kg 300 mg/kg 161 26 161 44 161 & 182 Food Category No.2.CODEX STAN 192-1995 Table Two 194 Food Category No. Additive 04.SULFITE AMMONIA CARAMEL CARMINES 950 129 304.(ii) 2007 2005 2009 2009 2009 2005 2007 1999 2007 2008 2001 2001 2005 250 mg/kg 2500 mg/kg 100 mg/kg 500 mg/kg 150 mg/kg 200 mg/kg 100 mg/kg 110 mg/kg 3000 mg/kg 50 mg/kg 90 mg/kg 40000 mg/kg 300 mg/kg 17 & 161 161 161 & 181 161 161 161 2 & 15 . 305 951 962 210-213 133 161g 150c 150d 120 2007 2009 2001 2007 2009 2001 2005 2011 2010 2011 2005 350 mg/kg 300 mg/kg 500 mg/kg 1000 mg/kg 350 mg/kg 1000 mg/kg 150 mg/kg 15 mg/kg 200 mg/kg 7500 mg/kg 150 mg/kg 161 & 188 161 2 & 10 161 & 191 113 & 161 13 CAROTENES. fruit toppings and coconut milk Year Adopted Max Level Notes SACCHARINS STEVIOL GLYCOSIDES SUCRALOSE (TRICHLOROGALACTOSUCROSE) SULFITES SUNSET YELLOW FCF 954(i)-(iv) 960 955 220-225.(ii) 2005 2009 2009 1000 mg/kg 150 mg/kg 150 mg/kg 952(i). purees.a(iii).1.f 141(i). COPPER COMPLEXES CYCLAMATES DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL FAST GREEN FCF GRAPE SKIN EXTRACT INDIGOTINE (INDIGO CARMINE) IRON OXIDES NEOTAME POLYDIMETHYLSILOXANE POLYSORBATES PONCEAU 4R (COCHINEAL RED A) PROPYL GALLATE PROPYLENE GLYCOL ESTERS OF FATTY ACIDS RIBOFLAVINS 160a(ii) 160a(i).9 INS Fruit-based desserts. (iv) 472e 143 163(ii) 132 172(i)-(iii) 961 900a 432-436 124 310 477 101(i). including fruitflavoured water-based desserts Year Adopted Max Level Notes ACESULFAME POTASSIUM ALLURA RED AC ASCORBYL ESTERS ASPARTAME ASPARTAME-ACESULFAME SALT BENZOATES BRILLIANT BLUE FCF CANTHAXANTHIN CARAMEL III . including pulp.1.8 INS Fruit preparations. Additive 04. 227.e.2. BETA-. (ii). VEGETABLE CAROTENOIDS CHLOROPHYLLS AND CHLOROPHYLLINS.AMMONIA CARAMEL CARAMEL IV . 228.

339(i)-(iii). 341(i)-(iii). Additive ACESULFAME POTASSIUM ASPARTAME BENZOATES 04.1. 227. 539 110 2007 2011 2007 2009 2008 2008 100 mg/kg 350 mg/kg 400 mg/kg 5000 mg/kg 100 mg/kg 50 mg/kg 161 26 161 44 161 Food Category No.(ii). 218 961 338.11 INS 950 129 Fruit fillings for pastries Year Adopted 2007 2009 Max Level 350 mg/kg 300 mg/kg Notes 161 & 188 161 .(v)-(vii).1. 542 2005 2008 2009 2010 2007 2009 2500 mg/kg 250 mg/kg 500 mg/kg 800 mg/kg 65 mg/kg 2200 mg/kg 21 161 & 181 27 161 33 POLYDIMETHYLSILOXANE RIBOFLAVINS SACCHARINS 900a 101(i). Additive 04.2. COPPER COMPLEXES DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL ETHYLENE DIAMINE TETRA ACETATES GRAPE SKIN EXTRACT HYDROXYBENZOATES.f 141(i).(ii) 954(i)-(iv) 2008 2008 2008 10 mg/kg 500 mg/kg 160 mg/kg 161 SORBATES STEVIOL GLYCOSIDES SUCRALOSE (TRICHLOROGALACTOSUCROSE) SULFITES 200-203 960 955 220-225. BETA-. 227. 539 2009 2011 2007 2008 1000 mg/kg 115 mg/kg 150 mg/kg 100 mg/kg 42 26 161 44 Food Category No. 452(i)-(v).2.(ii) 472e 385. Additive ACESULFAME POTASSIUM ALLURA RED AC 04.a(iii).CODEX STAN 192-1995 Table Two 195 Food Category No. 343(i)-(iii). 386 163(ii) 214. 342(i). 340(i)(iii). 450(i)-(iii).10 INS 950 951 210-213 160a(ii) Fermented fruit products Year Adopted 2007 2007 2001 2005 2009 2005 Max Level 350 mg/kg 1000 mg/kg 1000 mg/kg 200 mg/kg 500 mg/kg 100 mg/kg 62 Notes 161 & 188 161 & 191 13 CAROTENES. including fruitflavoured water-based desserts Year Adopted Max Level Notes SACCHARINS STEVIOL GLYCOSIDES SUCRALOSE (TRICHLOROGALACTOSUCROSE) SUCROGLYCERIDES SULFITES SUNSET YELLOW FCF 954(i)-(iv) 960 955 474 220-225. VEGETABLE CAROTENOIDS CHLOROPHYLLS AND CHLOROPHYLLINS. PARANEOTAME PHOSPHATES 160a(i).9 INS Fruit-based desserts. 451(i).1. 228.2.e. 228.(ii).

AMMONIA CARAMEL CARAMEL IV .e. 386 143 163(ii) 214.2. BETA-.(ii) Cooked fruit Year Adopted 2008 2007 2001 2005 Max Level 500 mg/kg 1000 mg/kg 1000 mg/kg 100 mg/kg Notes 161 & 188 161 & 191 13 62 961 200-203 2007 2009 65 mg/kg 1200 mg/kg 161 42 . Additive ASPARTAME BENZOATES BRILLIANT BLUE FCF CANTHAXANTHIN 04. VEGETABLE CAROTENOIDS 120 160a(ii) 160a(i). 227.(ii) 2005 100 mg/kg 62 385. 539 110 2006 2008 100 mg/kg 300 mg/kg 44 161 Food Category No. 218 132 243 961 432-436 124 477 101(i).1. COPPER COMPLEXES ETHYLENE DIAMINE TETRA ACETATES FAST GREEN FCF GRAPE SKIN EXTRACT HYDROXYBENZOATES.1.CODEX STAN 192-1995 Table Two 196 Food Category No. 228.11 INS 951 210-213 133 161g 150c 150d Fruit fillings for pastries Year Adopted 2007 2001 2005 2011 1999 1999 Max Level 1000 mg/kg 1000 mg/kg 250 mg/kg 15 mg/kg 7500 mg/kg 7500 mg/kg Notes 161 & 191 13 CARAMEL III .f 2005 2009 2009 300 mg/kg 100 mg/kg 100 mg/kg CHLOROPHYLLS AND CHLOROPHYLLINS.(ii) 200-203 960 955 2001 2009 2009 2010 2009 2011 2007 2007 2008 2001 2005 2009 2011 2007 650 mg/kg 100 mg/kg 500 mg/kg 800 mg/kg 150 mg/kg 200 mg/kg 100 mg/kg 3000 mg/kg 50 mg/kg 40000 mg/kg 300 mg/kg 1000 mg/kg 330 mg/kg 400 mg/kg 21 161 161 & 181 27 161 161 161 42 26 161 SULFITES SUNSET YELLOW FCF 220-225.12 INS 950 951 210-213 141(i).2. PARAINDIGOTINE (INDIGO CARMINE) LAURIC ARGINATE ETHYL ESTER NEOTAME POLYSORBATES PONCEAU 4R (COCHINEAL RED A) PROPYLENE GLYCOL ESTERS OF FATTY ACIDS RIBOFLAVINS SORBATES STEVIOL GLYCOSIDES SUCRALOSE (TRICHLOROGALACTOSUCROSE) 141(i). Additive ACESULFAME POTASSIUM ASPARTAME BENZOATES CHLOROPHYLLS AND CHLOROPHYLLINS. COPPER COMPLEXES NEOTAME SORBATES 04.SULFITE AMMONIA CARAMEL CARMINES CAROTENES.a(iii).

Additive STEVIOL GLYCOSIDES 04.2. cut or shredded fresh vegetables (including mushrooms and fungi. 04. 339(i)-(iii).SULFITE AMMONIA CARAMEL . 451(i).2 Surface-treated fresh vegetables (including mushrooms and fungi.(ii). 342(i). 227. roots and tubers.(ii).1. 228. 539 Food Category No. 16 & 161 Additive BEESWAX CANDELILLA WAX CARMINES CARNAUBA WAX CAROTENOIDS GLYCEROL ESTER OF WOOD ROSIN LAURIC ARGINATE ETHYL ESTER INS 901 902 120 903 160a(i). BLEACHED SUNSET YELLOW FCF 904 110 2003 2008 GMP 300 mg/kg 79 4 & 16 Food Category No.(ii) 2004 2009 50 mg/kg 1760 mg/kg 16 & 33 RIBOFLAVINS 2008 300 mg/kg 4 & 16 SHELLAC. and nuts and seeds Year Adopted 2003 2003 2008 2004 2010 2005 2011 Max Level GMP GMP 500 mg/kg 400 mg/kg 500 mg/kg 110 mg/kg 200 mg/kg Notes 79 79 4 & 16 79 4. seaweeds. 04. 341(i)-(iii).f 445(iii) 243 MICROCRYSTALLINE WAX PHOSPHATES 905c(i) 338.12 INS 960 955 Cooked fruit Year Adopted 2011 2008 Max Level 40 mg/kg 150 mg/kg Notes 26 161 SUCRALOSE (TRICHLOROGALACTOSUCROSE) Food Category No. pulses and legumes.e.a(iii).(v)-(vii). 76 & 136 Notes Additive LAURIC ARGINATE ETHYL ESTER SULFITES INS 243 220-225.CODEX STAN 192-1995 Table Two 197 Food Category No. roots and tubers.2.2 Processed vegetables (including mushrooms and fungi. seaweeds.2. 542 101(i). and nuts and seeds Year Adopted 2011 2006 Max Level 200 mg/kg 50 mg/kg 44.1. and nuts and seeds INS 150d Year Adopted 2009 Max Level 50000 mg/kg Notes 92 & 161 Additive CARAMEL IV . 04.1. pulses and legumes. roots and tubers. and aloe vera). 450(i)-(iii). seaweeds. pulses and legumes.3 Peeled. 452(i)-(v). and aloe vera).2. 340(i)(iii). 343(i)-(iii). and aloe vera).

CODEX STAN 192-1995 Table Two

198

Food Category No.

04.2.2.1

Frozen vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
Year Adopted 2008 Max Level 1000 mg/kg Notes 161 & 191

Additive ASPARTAME

INS 951

ETHYLENE DIAMINE TETRA ACETATES
NEOTAME POLYDIMETHYLSILOXANE SACCHARINS SUCRALOSE (TRICHLOROGALACTOSUCROSE)

385, 386
961 900a 954(i)-(iv) 955

2006
2008 1999 2008 2008

100 mg/kg
33 mg/kg 10 mg/kg 500 mg/kg 150 mg/kg

21 & 110
161 15 161 161

SULFITES

220-225, 227, 228, 539

2006

50 mg/kg

44, 76, 136 & 137

Food Category No.

04.2.2.2

Dried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
Year Adopted 2001 2008 2003 2005 2005 2011 2010 2011 2009 2005 2001 2008 2001 2008 2011 2008 2006 Max Level 80 mg/kg 1000 mg/kg 1000 mg/kg 200 mg/kg 200 mg/kg 10 mg/kg 50000 mg/kg 200 mg/kg 1000 mg/kg 10000 mg/kg 800 mg/kg 33 mg/kg 50 mg/kg 500 mg/kg 40 mg/kg 580 mg/kg 500 mg/kg 21& 64 161 15, 76 & 196 161 26 161 44 & 105 161 76 &161 Notes 10 161 & 191 13 15, 76 & 196 15, 76 & 196

Additive ASCORBYL ESTERS ASPARTAME BENZOATES BUTYLATED HYDROXYANISOLE BUTYLATED HYDROXYTOLUENE CANTHAXANTHIN CARAMEL III - AMMONIA CARAMEL CAROTENES, BETA-, VEGETABLE CAROTENOIDS DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL ETHYLENE DIAMINE TETRA ACETATES NEOTAME PROPYL GALLATE SACCHARINS STEVIOL GLYCOSIDES SUCRALOSE (TRICHLOROGALACTOSUCROSE) SULFITES

INS 304, 305 951 210-213 320 321 161g 150c 160a(ii) 160a(i),a(iii),e,f 472e 385, 386 961 310 954(i)-(iv) 960 955 220-225, 227, 228, 539

CODEX STAN 192-1995 Table Two

199

Food Category No.

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
Year Adopted 2007 Max Level 200 mg/kg Notes 144 & 188

Additive ACESULFAME POTASSIUM

INS 950

ALLURA RED AC
ALUMINIUM AMMONIUM SULFATE ASPARTAME

129
523 951

2009
2003 2007

300 mg/kg
35 mg/kg 300 mg/kg

161
6 144 & 191

ASPARTAME-ACESULFAME SALT
BENZOATES BRILLIANT BLUE FCF

962
210-213 133

2009
2001 2009

200 mg/kg
2000 mg/kg 500 mg/kg

113 & 161
13 161

CARAMEL III - AMMONIA CARAMEL
CARMINES CAROTENES, BETA-, VEGETABLE

150c
120 160a(ii)

1999
2008 2011

500 mg/kg
500 mg/kg 1320 mg/kg 161 & 178

CAROTENOIDS
DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL ETHYLENE DIAMINE TETRA ACETATES FAST GREEN FCF FERROUS GLUCONATE FERROUS LACTATE GRAPE SKIN EXTRACT HYDROXYBENZOATES, PARAINDIGOTINE (INDIGO CARMINE) LAURIC ARGINATE ETHYL ESTER NEOTAME POLYDIMETHYLSILOXANE RIBOFLAVINS SACCHARINS STEVIOL GLYCOSIDES SUCRALOSE (TRICHLOROGALACTOSUCROSE)

160a(i),a(iii),e,f
472e 385, 386 143 579 585 163(ii) 214, 218 132 243 961 900a 101(i),(ii) 954(i)-(iv) 960 955

2010
2005 2001 1999 1999 1999 2011 2010 2009 2011 2007 1999 2005 2007 2011 2007

50 mg/kg
2500 mg/kg 250 mg/kg 300 mg/kg 150 mg/kg 150 mg/kg 100 mg/kg 1000 mg/kg 150 mg/kg 200 mg/kg 10 mg/kg 10 mg/kg 500 mg/kg 160 mg/kg 330 mg/kg 400 mg/kg

161

21

23 & 48 23 & 48 179 & 181 27 161

144

144 26

SULFITES

220-225, 227, 228, 539

2006

100 mg/kg

44

Food Category No.

04.2.2.4

Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds
Year Adopted 2008 2009 2008 Max Level 350 mg/kg 200 mg/kg 1000 mg/kg Notes 161 & 188 161 161 & 191

Additive ACESULFAME POTASSIUM ALLURA RED AC ASPARTAME

INS 950 129 951

CODEX STAN 192-1995 Table Two

200

Food Category No.

04.2.2.4

Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds
Year Adopted 2009 Max Level 200 mg/kg Notes 161

Additive BRILLIANT BLUE FCF

INS 133

CARAMEL III - AMMONIA CARAMEL
CAROTENES, BETA-, VEGETABLE CAROTENOIDS

150c
160a(ii) 160a(i),a(iii),e,f

2010
2011 2010

50000 mg/kg
200 mg/kg 50 mg/kg

161

161

ETHYLENE DIAMINE TETRA ACETATES
FAST GREEN FCF NEOTAME POLYDIMETHYLSILOXANE SACCHARINS STANNOUS CHLORIDE STEVIOL GLYCOSIDES SUCRALOSE (TRICHLOROGALACTOSUCROSE)

385, 386
143 961 900a 954(i)-(iv) 512 960 955

2001
1999 2008 1999 2008 2001 2011 2008

365 mg/kg
200 mg/kg 33 mg/kg 10 mg/kg 160 mg/kg 25 mg/kg 70 mg/kg 580 mg/kg

21

161

144 & 161 43 26 161

SULFITES

220-225, 227, 228, 539

2006

50 mg/kg

44

Food Category No.

04.2.2.5

Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed purees and spreads (e.g., peanut butter)
Year Adopted 2008 2008 2001 2010 2005 2005 2010 2005 Max Level 1000 mg/kg 1000 mg/kg 1000 mg/kg 50000 mg/kg 100 mg/kg 1000 mg/kg 50 mg/kg 100 mg/kg 161 62 Notes 188 161 & 191 13

Additive ACESULFAME POTASSIUM ASPARTAME BENZOATES CARAMEL III - AMMONIA CARAMEL CARMINES CAROTENES, BETA-, VEGETABLE CAROTENOIDS CHLOROPHYLLS AND CHLOROPHYLLINS, COPPER COMPLEXES ETHYLENE DIAMINE TETRA ACETATES GRAPE SKIN EXTRACT HYDROXYBENZOATES, PARANEOTAME POLYDIMETHYLSILOXANE SACCHARINS STEVIOL GLYCOSIDES

INS 950 951 210-213 150c 120 160a(ii) 160a(i),a(iii),e,f 141(i),(ii)

385, 386 163(ii) 214, 218 961 900a 954(i)-(iv) 960

2001 2011 2010 2008 1999 2008 2011

250 mg/kg 100 mg/kg 1000 mg/kg 33 mg/kg 10 mg/kg 160 mg/kg 330 mg/kg

21 179 & 181 27 161

161 26

CODEX STAN 192-1995 Table Two

201

Food Category No.

04.2.2.5

Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed purees and spreads (e.g., peanut butter)
Year Adopted 2007 2006 Max Level 400 mg/kg 500 mg/kg Notes 161 & 169 44 & 138

Additive SUCRALOSE (TRICHLOROGALACTOSUCROSE) SULFITES

INS 955 220-225, 227, 228, 539

Food Category No.

04.2.2.6

Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed pulps and preparations (e.g., vegetable desserts and sauces, candied vegetables) other than food category 04.2.2.5
Year Adopted 2007 2009 2001 2008 2009 2001 Max Level 350 mg/kg 200 mg/kg 200 mg/kg 1000 mg/kg 350 mg/kg 3000 mg/kg Notes 161 & 188 92 & 161 6 161 & 191 113 & 161 13

Additive ACESULFAME POTASSIUM ALLURA RED AC ALUMINIUM AMMONIUM SULFATE ASPARTAME ASPARTAME-ACESULFAME SALT BENZOATES

INS 950 129 523 951 962 210-213

BRILLIANT BLUE FCF
CARAMEL III - AMMONIA CARAMEL CARMINES

133
150c 120

2009
2010 2008

100 mg/kg
50000 mg/kg 200 mg/kg

92 & 161
161 92

CAROTENES, BETA-, VEGETABLE
CAROTENOIDS CHLOROPHYLLS AND CHLOROPHYLLINS, COPPER COMPLEXES CYCLAMATES DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL ETHYLENE DIAMINE TETRA ACETATES GRAPE SKIN EXTRACT HYDROXYBENZOATES, PARAINDIGOTINE (INDIGO CARMINE) NEOTAME POLYDIMETHYLSILOXANE POLYSORBATES PROPYLENE GLYCOL ESTERS OF FATTY ACIDS RIBOFLAVINS SACCHARINS

160a(ii)
160a(i),a(iii),e,f 141(i),(ii)

2008
2010 2008

1000 mg/kg
50 mg/kg 100 mg/kg

92
92 & 161 62 & 92

952(i), (ii), (iv) 472e 385, 386 163(ii) 214, 218 132 961 900a 432-436 477 101(i),(ii) 954(i)-(iv)

2008 2005 2001 2011 2010 2009 2007 2004 2007 2001 2008 2008

250 mg/kg 2500 mg/kg 80 mg/kg 100 mg/kg 1000 mg/kg 200 mg/kg 33 mg/kg 50 mg/kg 3000 mg/kg 5000 mg/kg 300 mg/kg 200 mg/kg

17 & 161

21 92 & 181 27 92 & 161 161

92 161

CODEX STAN 192-1995 Table Two

202

Food Category No.

04.2.2.6

Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed pulps and preparations (e.g., vegetable desserts and sauces, candied vegetables) other than food category 04.2.2.5
Year Adopted 2011 2007 2009 2011 2008 Max Level 165 mg/kg 400 mg/kg 5000 mg/kg 300 mg/kg 50 mg/kg 44 & 205 92 Notes 26 161

Additive STEVIOL GLYCOSIDES SUCRALOSE (TRICHLOROGALACTOSUCROSE) SUCROGLYCERIDES SULFITES SUNSET YELLOW FCF

INS 960 955 474 220-225, 227, 228, 539 110

Food Category No.

04.2.2.7

Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweed products, excluding fermented soybean products of food categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3
Year Adopted 2008 2008 2001 2009 2010 2005 2009 2005 Max Level 1000 mg/kg 2500 mg/kg 1000 mg/kg 100 mg/kg 50000 mg/kg 1000 mg/kg 50 mg/kg 100 mg/kg 62 Notes 188 161 & 191 13 92 & 161 161

Additive ACESULFAME POTASSIUM ASPARTAME BENZOATES BRILLIANT BLUE FCF CARAMEL III - AMMONIA CARAMEL CAROTENES, BETA-, VEGETABLE CAROTENOIDS CHLOROPHYLLS AND CHLOROPHYLLINS, COPPER COMPLEXES DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL ERYTHROSINE ETHYLENE DIAMINE TETRA ACETATES

INS 950 951 210-213 133 150c 160a(ii) 160a(i),a(iii),e,f 141(i),(ii)

472e 127 385, 386

2005 2011 2001

2500 mg/kg 30 mg/kg 250 mg/kg 21

FAST GREEN FCF
GRAPE SKIN EXTRACT INDIGOTINE (INDIGO CARMINE)

143
163(ii) 132

2009
2009 2009

100 mg/kg
100 mg/kg 300 mg/kg

161
161 & 181 161

NEOTAME
PHOSPHATES

961
338; 339(i)-(iii); 340(i)(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii),(v)-(vii); 451(i),(ii); 452(i)-(v); 542 900a

2007
2010

33 mg/kg
2200 mg/kg

161
33

POLYDIMETHYLSILOXANE

2008

10 mg/kg

539 110 Food Category No.(ii) 954(i)-(iv) 960 955 220-225.9. 05.2.3 Year Adopted 2008 2008 2008 2011 2008 2006 2008 Max Level 500 mg/kg 500 mg/kg 200 mg/kg 200 mg/kg 580 mg/kg 500 mg/kg 200 mg/kg 161 26 161 44 92 Notes 161 Additive PONCEAU 4R (COCHINEAL RED A) RIBOFLAVINS SACCHARINS STEVIOL GLYCOSIDES SUCRALOSE (TRICHLOROGALACTOSUCROSE) SULFITES SUNSET YELLOW FCF INS 124 101(i).8 Cooked or fried vegetables (including mushrooms and fungi. and aloe vera) and seaweed products.9. 228. CLASS I Food Category No.CODEX STAN 192-1995 Table Two 203 Food Category No.1 Cocoa products and chocolate products including imitations and chocolate substitutes INS Year Adopted Max Level Notes Additive .2.2. MEDIUM AND LOW VISCOSITY. 04. 12. 386 961 954(i)-(iv) 960 955 2005 2001 2008 2008 2011 2008 2500 mg/kg 250 mg/kg 33 mg/kg 160 mg/kg 40 mg/kg 150 mg/kg 21 161 144 & 161 26 144 & 161 Food Category No. and aloe vera). 15 & 114 3 MINERAL OIL. COPPER COMPLEXES DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL ETHYLENE DIAMINE TETRA ACETATES NEOTAME SACCHARINS STEVIOL GLYCOSIDES SUCRALOSE (TRICHLOROGALACTOSUCROSE) 210-213 150c 141(i).0 INS 304.7 Fermented vegetable (including mushrooms and fungi. 04.2. pulses and legumes.9.2.7.1 and 12. 305 905e Confectionery Year Adopted 2001 2004 Max Level 500 mg/kg 2000 mg/kg Notes 10.8. roots and tubers.2.(ii) 2001 2010 2005 1000 mg/kg 50000 mg/kg 100 mg/kg 13 161 62 472e 385.AMMONIA CARAMEL CHLOROPHYLLS AND CHLOROPHYLLINS.1. Additive ASCORBYL ESTERS 05. excluding fermented soybean products of food categories 06.8. roots and tubers. pulses and legumes.6. 227. and seaweeds Year Adopted 2008 Max Level 1000 mg/kg Notes 161 & 191 Additive ASPARTAME INS 951 BENZOATES CARAMEL III . 06. 12.

HIGH VISCOSITY PROPYL GALLATE Food Category No.1. (ii). 127 & 161 97 & 161 161 97 & 161 Food Category No.3 INS 950 956 129 951 210-213 133 Cocoa-based spreads. Additive ACESULFAME POTASSIUM ALITAME ALLURA RED AC ASPARTAME BENZOATES BRILLIANT BLUE FCF 05. 05.1 Cocoa products and chocolate products including imitations and chocolate substitutes INS 905d 310 Year Adopted 2004 2001 Max Level 2000 mg/kg 200 mg/kg Notes 3 15 & 130 Additive MINERAL OIL.1 INS 950 442 Cocoa mixes (powders) and cocoa mass/cake Year Adopted 2007 2009 Max Level 350 mg/kg 10000 mg/kg Notes 97 & 188 97 ASPARTAME PROPYLENE GLYCOL ESTERS OF FATTY ACIDS SACCHARINS SUCRALOSE (TRICHLOROGALACTOSUCROSE) 951 477 954(i)-(iv) 955 2007 2007 2008 2007 3000 mg/kg 5000 mg/kg 100 mg/kg 580 mg/kg 97 & 191 97 97 & 161 97 Food Category No.4 mg/kg 62 & 161 952(i). Additive ACESULFAME POTASSIUM 05.CODEX STAN 192-1995 Table Two 204 Food Category No.1.(ii) 2005 2009 300 mg/kg 6. (iv) 961 432-436 954(i)-(iv) 955 2007 2007 2007 2007 2007 250 mg/kg 33 mg/kg 500 mg/kg 80 mg/kg 400 mg/kg 17. COPPER COMPLEXES CYCLAMATES NEOTAME POLYSORBATES SACCHARINS SUCRALOSE (TRICHLOROGALACTOSUCROSE) 120 141(i). including fillings Year Adopted 2007 2007 2009 2008 2003 2009 Max Level 1000 mg/kg 300 mg/kg 300 mg/kg 3000 mg/kg 1500 mg/kg 100 mg/kg Notes 161 & 188 161 161 161 & 191 13 161 . 161 & 188 ALITAME ASPARTAME CARAMEL III .1.AMMONIA CARAMEL 956 951 150c 2007 2007 2010 300 mg/kg 1000 mg/kg 50000 mg/kg 161 161 & 191 CARMINES CHLOROPHYLLS AND CHLOROPHYLLINS.2 INS 950 Cocoa mixes (syrups) Year Adopted 2007 Max Level 350 mg/kg Notes 97. Additive ACESULFAME POTASSIUM AMMONIUM SALTS OF PHOSPHATIDIC ACID 05.

4 mg/kg 62 & 161 952(i). Additive 05. (ii). COPPER COMPLEXES CYCLAMATES 141(i).a(iii). 130 & 141 15.(ii) 2009 6.f CHLOROPHYLLS AND CHLOROPHYLLINS. Additive ACESULFAME POTASSIUM ALITAME 05. (iv) 132 961 2007 2009 2007 500 mg/kg 450 mg/kg 80 mg/kg 17 & 161 183 161 POLYSORBATES PONCEAU 4R (COCHINEAL RED A) SACCHARINS 432-436 124 954(i)-(iv) 2007 2008 2007 5000 mg/kg 300 mg/kg 500 mg/kg 101 183 161 .f 1503 141(i). including fillings Year Adopted 1999 1999 2010 Max Level GMP GMP 100 mg/kg 161 Notes CARAMEL III .e. (ii). 386 243 961 432-436 954(i)-(iv) 955 2001 2011 2007 2007 2007 2007 50 mg/kg 200 mg/kg 100 mg/kg 1000 mg/kg 200 mg/kg 400 mg/kg 21 161 161 161 & 169 Food Category No. (iv) 2007 500 mg/kg 17 & 161 ETHYLENE DIAMINE TETRA ACETATES LAURIC ARGINATE ETHYL ESTER NEOTAME POLYSORBATES SACCHARINS SUCRALOSE (TRICHLOROGALACTOSUCROSE) 385.AMMONIA CARAMEL CARNAUBA WAX CAROTENOIDS CASTOR OIL CHLOROPHYLLS AND CHLOROPHYLLINS.3 INS 150c 150d Cocoa-based spreads.4 INS 950 956 Cocoa and chocolate products Year Adopted 2007 2007 Max Level 500 mg/kg 300 mg/kg Notes 161 & 188 161 ALLURA RED AC AMMONIUM SALTS OF PHOSPHATIDIC ACID ASPARTAME BEESWAX BRILLIANT BLUE FCF BUTYLATED HYDROXYANISOLE BUTYLATED HYDROXYTOLUENE CANDELILLA WAX CARAMEL III .e.1.SULFITE AMMONIA CARAMEL CAROTENOIDS 160a(i).1.CODEX STAN 192-1995 Table Two 205 Food Category No.a(iii).(ii) 2009 2009 2008 2001 2009 2006 2006 2001 2010 2006 2010 2007 2009 300 mg/kg 10000 mg/kg 3000 mg/kg GMP 100 mg/kg 200 mg/kg 200 mg/kg GMP 50000 mg/kg 5000 mg/kg 100 mg/kg 350 mg/kg 700 mg/kg 183 161 & 191 3 183 15. COPPER COMPLEXES 129 442 951 901 133 320 321 902 150c 903 160a(i).AMMONIA CARAMEL CARAMEL IV . 130 & 141 3 183 3 183 183 CYCLAMATES INDIGOTINE (INDIGO CARMINE) NEOTAME 952(i).

(iv) 163(ii) 214.(ii).f 2006 2010 2009 5000 mg/kg 100 mg/kg 100 mg/kg 3 CHLOROPHYLLS AND CHLOROPHYLLINS. 542 900a 432-436 124 101(i). 340(i)(iii). chocolate substitute products Year Adopted 2007 2007 2009 2009 Max Level 500 mg/kg 300 mg/kg 300 mg/kg 10000 mg/kg Notes 161 & 188 161 ASPARTAME ASPARTAME-ACESULFAME SALT BEESWAX 951 962 901 2008 2009 2001 3000 mg/kg 500 mg/kg GMP 161 & 191 113 & 161 3 BENZOATES BRILLIANT BLUE FCF BUTYLATED HYDROXYTOLUENE 210-213 133 321 2003 2009 2006 1500 mg/kg 100 mg/kg 200 mg/kg 13 15 & 197 CANDELILLA WAX CARAMEL III .4 INS 904 955 110 Cocoa and chocolate products Year Adopted 2001 2007 2008 Max Level GMP 800 mg/kg 400 mg/kg Notes 3 161 183 SUCRALOSE (TRICHLOROGALACTOSUCROSE) SUNSET YELLOW FCF TERTIARY BUTYLHYDROQUINONE 319 2006 200 mg/kg 15. 450(i)-(iii). (ii).CODEX STAN 192-1995 Table Two 206 Food Category No. 218 132 961 338.(ii). 343(i)-(iii).a(iii). Additive ACESULFAME POTASSIUM ALITAME ALLURA RED AC AMMONIUM SALTS OF PHOSPHATIDIC ACID 05. Additive SHELLAC.(ii) 2007 2009 2009 2009 2007 2009 500 mg/kg 200 mg/kg 300 mg/kg 300 mg/kg 100 mg/kg 2200 mg/kg 17 & 161 181 27 161 33 POLYDIMETHYLSILOXANE POLYSORBATES PONCEAU 4R (COCHINEAL RED A) RIBOFLAVINS 1999 2007 2008 2005 10 mg/kg 5000 mg/kg 50 mg/kg 1000 mg/kg . COPPER COMPLEXES CYCLAMATES GRAPE SKIN EXTRACT HYDROXYBENZOATES.AMMONIA CARAMEL CARMINES 902 150c 120 2001 2009 2005 GMP 50000 mg/kg 300 mg/kg 3 CARNAUBA WAX CAROTENES. VEGETABLE CAROTENOIDS 903 160a(ii) 160a(i). BETA-. BLEACHED 05. 451(i). 452(i)-(v).5 INS 950 956 129 442 Imitation chocolate.(ii) 2009 700 mg/kg 952(i).e. 130 & 141 Food Category No.1. 339(i)-(iii). PARAINDIGOTINE (INDIGO CARMINE) NEOTAME PHOSPHATES 141(i). 341(i)-(iii). 342(i).(v)-(vii).1.

CODEX STAN 192-1995 Table Two

207

Food Category No.
Additive

05.1.5
INS

Imitation chocolate, chocolate substitute products
Year Adopted Max Level Notes

SACCHARINS
SHELLAC, BLEACHED SORBATES

954(i)-(iv)
904 200-203

2007
2001 2009

500 mg/kg
GMP 1500 mg/kg

161
3 42

SUCRALOSE (TRICHLOROGALACTOSUCROSE)
SUNSET YELLOW FCF

955
110

2007
2008

800 mg/kg
300 mg/kg

161
161

Food Category No.

05.2

Confectionery including hard and soft candy, nougats, etc. other than food categories 05.1, 05.3 and 05.4
INS 956 129 Year Adopted 2007 2009 Max Level 300 mg/kg 300 mg/kg Notes 161

Additive ALITAME ALLURA RED AC

BEESWAX
BENZOATES BRILLIANT BLUE FCF

901
210-213 133

2001
2003 2005

GMP
1500 mg/kg 300 mg/kg

3
13

BUTYLATED HYDROXYANISOLE
BUTYLATED HYDROXYTOLUENE CANDELILLA WAX CARAMEL III - AMMONIA CARAMEL CARAMEL IV - SULFITE AMMONIA CARAMEL CARMINES CARNAUBA WAX CAROTENES, BETA-, VEGETABLE

320
321 902 150c 150d 120 903 160a(ii)

2007
2007 2001 1999 1999 2005 2006 2005

200 mg/kg
200 mg/kg GMP GMP GMP 300 mg/kg 5000 mg/kg 500 mg/kg

15 & 130
15 & 130 3

3

CAROTENOIDS
CASTOR OIL CYCLAMATES

160a(i),a(iii),e,f
1503 952(i), (ii), (iv)

2009
2007 2007

100 mg/kg
500 mg/kg 500 mg/kg 17, 156 & 161

DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL
FAST GREEN FCF INDIGOTINE (INDIGO CARMINE) IRON OXIDES MICROCRYSTALLINE WAX MINERAL OIL, HIGH VISCOSITY NEOTAME POLYDIMETHYLSILOXANE POLYSORBATES PONCEAU 4R (COCHINEAL RED A) PROPYL GALLATE

472e
143 132 172(i)-(iii) 905c(i) 905d 961 900a 432-436 124 310

2005
2009 2009 2005 2001 2004 2007 1999 2007 2008 2001

10000 mg/kg
100 mg/kg 300 mg/kg 200 mg/kg GMP 2000 mg/kg 330 mg/kg 10 mg/kg 1000 mg/kg 300 mg/kg 200 mg/kg 161 15 & 130 3 3 158 & 161

CODEX STAN 192-1995 Table Two

208

Food Category No.

05.2

Confectionery including hard and soft candy, nougats, etc. other than food categories 05.1, 05.3 and 05.4
INS 477 101(i),(ii) 954(i)-(iv) 904 955 474 110 Year Adopted 2001 2005 2007 2001 2008 2009 2008 Max Level 5000 mg/kg 1000 mg/kg 500 mg/kg GMP 1800 mg/kg 5000 mg/kg 300 mg/kg 161 161 & 163 3 161 & 164 Notes

Additive PROPYLENE GLYCOL ESTERS OF FATTY ACIDS RIBOFLAVINS SACCHARINS SHELLAC, BLEACHED SUCRALOSE (TRICHLOROGALACTOSUCROSE) SUCROGLYCERIDES SUNSET YELLOW FCF

TERTIARY BUTYLHYDROQUINONE

319

2006

200 mg/kg

15 & 130

Food Category No.
Additive ACESULFAME POTASSIUM ASPARTAME

05.2.1
INS 950 951

Hard candy
Year Adopted 2007 2008 Max Level 500 mg/kg 3000 mg/kg Notes 156, 161 & 188 161 & 148

CHLOROPHYLLS AND CHLOROPHYLLINS, COPPER COMPLEXES

141(i),(ii)

2009

700 mg/kg

Food Category No.
Additive ACESULFAME POTASSIUM

05.2.2
INS 950

Soft candy
Year Adopted 2007 Max Level 1000 mg/kg Notes 157, 161 & 188

ASPARTAME
CHLOROPHYLLS AND CHLOROPHYLLINS, COPPER COMPLEXES

951
141(i),(ii)

2008
2009

3000 mg/kg
100 mg/kg

161 & 148

Food Category No.
Additive
ACESULFAME POTASSIUM ASPARTAME CHLOROPHYLLS AND CHLOROPHYLLINS, COPPER COMPLEXES

05.2.3
INS
950 951 141(i),(ii)

Nougats and marzipans
Year Adopted
2007 2008 2009

Max Level
1000 mg/kg 3000 mg/kg 100 mg/kg

Notes
161 & 188 161 & 191

Food Category No.
Additive ACESULFAME POTASSIUM ALITAME ALLURA RED AC ASPARTAME BEESWAX

05.3
INS 950 956 129 951 901

Chewing gum
Year Adopted 2007 2007 2009 2007 2003 Max Level 5000 mg/kg 300 mg/kg 300 mg/kg 10000 mg/kg GMP 161 & 191 Notes 161 & 188 161

CODEX STAN 192-1995 Table Two

209

Food Category No.
Additive BENZOATES BRILLIANT BLUE FCF

05.3
INS 210-213 133 320 321 902 150c 150d 120 903

Chewing gum
Year Adopted 2005 2005 2006 2006 2003 1999 1999 2008 2003 Max Level 1500 mg/kg 300 mg/kg 400 mg/kg 400 mg/kg GMP 20000 mg/kg 20000 mg/kg 500 mg/kg 1200 mg/kg 178 3 130 130 Notes 13

BUTYLATED HYDROXYANISOLE BUTYLATED HYDROXYTOLUENE CANDELILLA WAX CARAMEL III - AMMONIA CARAMEL CARAMEL IV - SULFITE AMMONIA CARAMEL CARMINES CARNAUBA WAX

CAROTENES, BETA-, VEGETABLE
CAROTENOIDS CASTOR OIL

160a(ii)
160a(i),a(iii),e,f 1503

2005
2009 2007

500 mg/kg
100 mg/kg 2100 mg/kg

CHLOROPHYLLS AND CHLOROPHYLLINS, COPPER COMPLEXES
CYCLAMATES

141(i),(ii)

2009

700 mg/kg

952(i), (ii), (iv)

2007

3000 mg/kg

17 & 161

CYCLODEXTRIN, BETADIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL ERYTHROSINE FAST GREEN FCF GRAPE SKIN EXTRACT GUAIAC RESIN HYDROXYBENZOATES, PARAINDIGOTINE (INDIGO CARMINE) IRON OXIDES LAURIC ARGINATE ETHYL ESTER MICROCRYSTALLINE WAX

459
472e 127 143 163(ii) 314 214, 218 132 172(i)-(iii) 243 905c(i)

2001
2005 2011 1999 2009 1999 2010 2009 2009 2011 2001

20000 mg/kg
50000 mg/kg 50 mg/kg 300 mg/kg 500 mg/kg 1500 mg/kg 1500 mg/kg 300 mg/kg 10000 mg/kg 225 mg/kg 20000 mg/kg 3 161 27 181

MINERAL OIL, HIGH VISCOSITY
NEOTAME POLYDIMETHYLSILOXANE

905d
961 900a

2004
2007 1999

20000 mg/kg
1000 mg/kg 100 mg/kg 161

POLYETHYLENE GLYCOL
POLYSORBATES POLYVINYLPYRROLIDONE

1521
432-436 1201

2001
2007 1999

20000 mg/kg
5000 mg/kg 10000 mg/kg

PONCEAU 4R (COCHINEAL RED A)
PROPYL GALLATE PROPYLENE GLYCOL ESTERS OF FATTY ACIDS RIBOFLAVINS SACCHARINS SHELLAC, BLEACHED

124
310 477 101(i),(ii) 954(i)-(iv) 904

2008
2001 2001 2005 2007 2003

300 mg/kg
1000 mg/kg 20000 mg/kg 1000 mg/kg 2500 mg/kg GMP 161 3 130

CODEX STAN 192-1995 Table Two

210

Food Category No.
Additive SORBATES STEARYL CITRATE STEVIOL GLYCOSIDES

05.3
INS 200-203 484 960 955 474 110

Chewing gum
Year Adopted 2009 1999 2011 2007 2009 2008 Max Level 1500 mg/kg 15000 mg/kg 3500 mg/kg 5000 mg/kg 10000 mg/kg 300 mg/kg 26 161 Notes 42

SUCRALOSE (TRICHLOROGALACTOSUCROSE) SUCROGLYCERIDES SUNSET YELLOW FCF

TERTIARY BUTYLHYDROQUINONE

319

2006

400 mg/kg

130

Food Category No.
Additive ACESULFAME POTASSIUM ALITAME ALLURA RED AC ASPARTAME BEESWAX BENZOATES BRILLIANT BLUE FCF

05.4
INS 950 956 129 951 901 210-213 133 320 321 902 150c 150d 120

Decorations (e.g., for fine bakery wares), toppings (non-fruit) and sweet sauces
Year Adopted 2007 2007 2009 2007 2003 2003 2005 2007 2007 2003 1999 1999 2005 Max Level 500 mg/kg 300 mg/kg 300 mg/kg 1000 mg/kg GMP 1500 mg/kg 500 mg/kg 200 mg/kg 200 mg/kg GMP GMP GMP 500 mg/kg 15 & 130 15 & 130 13 161 & 191 Notes 161 & 188 161

BUTYLATED HYDROXYANISOLE BUTYLATED HYDROXYTOLUENE CANDELILLA WAX CARAMEL III - AMMONIA CARAMEL CARAMEL IV - SULFITE AMMONIA CARAMEL CARMINES

CARNAUBA WAX
CAROTENES, BETA-, VEGETABLE CAROTENOIDS

903
160a(ii) 160a(i),a(iii),e,f

2001
2005 2009

4000 mg/kg
20000 mg/kg 100 mg/kg

CHLOROPHYLLS AND CHLOROPHYLLINS, COPPER COMPLEXES
CYCLAMATES DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL ERYTHROSINE

141(i),(ii)

2009

100 mg/kg

952(i), (ii), (iv) 472e 127

2007 2005 2011

500 mg/kg 10000 mg/kg 100 mg/kg

17 & 161

FAST GREEN FCF
GRAPE SKIN EXTRACT HYDROXYBENZOATES, PARA-

143
163(ii) 214, 218

2009
2009 2010

100 mg/kg
500 mg/kg 300 mg/kg 181 27

INDIGOTINE (INDIGO CARMINE)
IRON OXIDES MINERAL OIL, HIGH VISCOSITY

132
172(i)-(iii) 905d

2009
2005 2004

300 mg/kg
100 mg/kg 2000 mg/kg 3

CODEX STAN 192-1995 Table Two

211

Food Category No.
Additive

05.4
INS

Decorations (e.g., for fine bakery wares), toppings (non-fruit) and sweet sauces
Year Adopted Max Level Notes

NEOTAME
POLYSORBATES PONCEAU 4R (COCHINEAL RED A)

961
432-436 124

2007
2007 2008

100 mg/kg
3000 mg/kg 50 mg/kg

161

PROPYL GALLATE
PROPYLENE GLYCOL ESTERS OF FATTY ACIDS RIBOFLAVINS SACCHARINS SHELLAC, BLEACHED SUCRALOSE (TRICHLOROGALACTOSUCROSE) SUNSET YELLOW FCF TERTIARY BUTYLHYDROQUINONE

310
477 101(i),(ii) 954(i)-(iv) 904 955 110 319

2001
2001 2005 2007 2003 2008 2008 2006

200 mg/kg
40000 mg/kg 1000 mg/kg 500 mg/kg GMP 1000 mg/kg 300 mg/kg 200 mg/kg

15 & 130

161

161

15 & 130

Food Category No.
Additive

06.1
INS

Whole, broken, or flaked grain, including rice
Year Adopted Max Level Notes

MINERAL OIL, HIGH VISCOSITY
PROPYL GALLATE

905d
310

2004
2001

800 mg/kg
100 mg/kg

98
15

Food Category No.
Additive

06.2
INS 1100 472e

Flours and starches (including soybean powder)
Year Adopted 1999 2008 Max Level GMP 3000 mg/kg 186 Notes

AMYLASE FROM ASPERGILLUS ORYZAE VAR., ALPHADIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL

Food Category No.
Additive AZODICARBONAMIDE BENZOYL PEROXIDE CHLORINE CHLORINE DIOXIDE PROTEASE SULFITES

06.2.1
INS 927a 928 925 926 1101(i)

Flours
Year Adopted 1999 2007 2001 2010 1999 2006 Max Level 45 mg/kg 75 mg/kg 2500 mg/kg 30 mg/kg GMP 200 mg/kg 44 87 87 Notes

220-225, 227, 228, 539

Food Category No.
Additive SULFITES

06.2.2
INS

Starches
Year Adopted 2006 Max Level 50 mg/kg Notes 44 220-225, 227, 228, 539

Food Category No.
Additive

06.3
INS

Breakfast cereals, including rolled oats
Year Adopted Max Level Notes

2 INS 161g 150d 160a(ii) 472e 432-436 Dried pastas and noodles and like products Year Adopted 2011 2011 2011 2008 2008 Max Level 15 mg/kg 50000 mg/kg 1000 mg/kg 5000 mg/kg 5000 mg/kg Notes 211 211 210 & 211 CARAMEL IV .e. VEGETABLE CAROTENOIDS 120 160a(ii) 160a(i).f 2005 2005 2009 200 mg/kg 400 mg/kg 200 mg/kg GRAPE SKIN EXTRACT IRON OXIDES NEOTAME 163(ii) 172(i)-(iii) 961 2010 2005 2007 200 mg/kg 75 mg/kg 160 mg/kg 161 PHOSPHATES 338.(ii) 2009 2200 mg/kg 33 PROPYL GALLATE RIBOFLAVINS 2001 2005 200 mg/kg 300 mg/kg 15 & 196 SACCHARINS STEVIOL GLYCOSIDES SUCRALOSE (TRICHLOROGALACTOSUCROSE) SUNSET YELLOW FCF 954(i)-(iv) 960 955 110 2008 2011 2008 2008 100 mg/kg 350 mg/kg 1000 mg/kg 300 mg/kg 161 26 161 161 Food Category No. 305 Pre-cooked pastas and noodles and like products Year Adopted 2003 Max Level 20 mg/kg Notes 10 .3 INS 950 129 304.3 INS 304. BETA-.AMMONIA CARAMEL CARAMEL IV . 341(i)-(iii).CODEX STAN 192-1995 Table Two 212 Food Category No. 452(i)-(v). 343(i)-(iii). 450(i)-(iii). 542 310 101(i).4.SULFITE AMMONIA CARAMEL CAROTENES.a(iii). 305 951 133 320 321 150c 150d Breakfast cereals.(v)-(vii). including rolled oats Year Adopted 2007 2009 2001 2007 2005 2005 2006 2009 1999 Max Level 1200 mg/kg 300 mg/kg 200 mg/kg 1000 mg/kg 200 mg/kg 200 mg/kg 100 mg/kg 50000 mg/kg 2500 mg/kg 15 & 196 15 & 196 189 10 161 & 191 Notes 161 & 188 BUTYLATED HYDROXYANISOLE BUTYLATED HYDROXYTOLUENE CARAMEL III . Additive ASCORBYL ESTERS 06. 340(i)(iii).(ii). 451(i).SULFITE AMMONIA CARAMEL CARMINES CAROTENES.4. 342(i). 339(i)-(iii). BETA-. VEGETABLE DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL POLYSORBATES Food Category No. Additive ACESULFAME POTASSIUM ALLURA RED AC ASCORBYL ESTERS ASPARTAME BRILLIANT BLUE FCF 06.(ii). Additive CANTHAXANTHIN 06.

f 141(i).(ii) 2011 2010 2011 2008 2010 2009 2009 15 mg/kg 50000 mg/kg 50000 mg/kg 100 mg/kg 1000 mg/kg 1200 mg/kg 100 mg/kg 153 153 & 173 153 153 & 178 153 153 153 DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL FAST GREEN FCF POLYDIMETHYLSILOXANE POLYSORBATES PROPYL GALLATE PROPYLENE GLYCOL ESTERS OF FATTY ACIDS RIBOFLAVINS SULFITES 472e 143 900a 432-436 310 477 101(i).AMMONIA CARAMEL CARAMEL IV .a(iii). BETA-. COPPER COMPLEXES 161g 150c 150d 120 160a(ii) 160a(i)..f .3 INS Pre-cooked pastas and noodles and like products Year Adopted Max Level Notes BENZOATES BUTYLATED HYDROXYANISOLE BUTYLATED HYDROXYTOLUENE 210-213 320 321 2004 2006 2006 1000 mg/kg 200 mg/kg 200 mg/kg 13 15 & 130 15 & 130 CANTHAXANTHIN CARAMEL III . 227. Additive 06.SULFITE AMMONIA CARAMEL CARMINES CAROTENES.4. 228.e.g.SULFITE AMMONIA CARAMEL CARMINES CAROTENES.5 INS 950 129 304.e. VEGETABLE CAROTENOIDS CHLOROPHYLLS AND CHLOROPHYLLINS. BETA-.AMMONIA CARAMEL CARAMEL IV . 539 2005 2010 2007 2007 2001 2007 2008 2006 10000 mg/kg 290 mg/kg 50 mg/kg 5000 mg/kg 100 mg/kg 5000 mg/kg 300 mg/kg 20 mg/kg 194 153 153 15 & 130 2 & 153 153 44 SUNSET YELLOW FCF TERTIARY BUTYLHYDROQUINONE 110 319 2008 2006 300 mg/kg 200 mg/kg 153 15 & 130 Food Category No. 305 951 210-213 133 161g 150c 150d 120 160a(ii) Cereal and starch based desserts (e. Additive ACESULFAME POTASSIUM ALLURA RED AC ASCORBYL ESTERS ASPARTAME BENZOATES BRILLIANT BLUE FCF CANTHAXANTHIN 06. tapioca pudding) Year Adopted 2007 2009 2001 2007 2003 2005 2011 2009 2011 2005 2005 2009 Max Level 350 mg/kg 300 mg/kg 500 mg/kg 1000 mg/kg 1000 mg/kg 150 mg/kg 15 mg/kg 50000 mg/kg 2500 mg/kg 150 mg/kg 1000 mg/kg 150 mg/kg 2 & 10 161 & 191 13 Notes 161 & 188 CARAMEL III .CODEX STAN 192-1995 Table Two 213 Food Category No.a(iii).(ii) 220-225. rice pudding. VEGETABLE CAROTENOIDS 160a(i).

for breading or batters for fish or poultry) Year Adopted 2009 2011 2005 2005 Max Level 50000 mg/kg 2500 mg/kg 500 mg/kg 1000 mg/kg Notes CARAMEL III .(ii) 2009 75 mg/kg 952(i).a(iii).. COPPER COMPLEXES CYCLAMATES DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL ETHYLENE DIAMINE TETRA ACETATES FAST GREEN FCF GRAPE SKIN EXTRACT INDIGOTINE (INDIGO CARMINE) IRON OXIDES LAURIC ARGINATE ETHYL ESTER NEOTAME NISIN POLYSORBATES PONCEAU 4R (COCHINEAL RED A) PROPYL GALLATE PROPYLENE GLYCOL ESTERS OF FATTY ACIDS 141(i).6 INS 150c 150d 120 160a(ii) Batters (e.e. 386 143 163(ii) 132 172(i)-(iii) 243 961 234 432-436 124 310 477 2007 2005 2001 2009 2011 2009 2005 2011 2007 2010 2005 2008 2001 2001 250 mg/kg 5000 mg/kg 315 mg/kg 100 mg/kg 200 mg/kg 150 mg/kg 75 mg/kg 200 mg/kg 33 mg/kg 3 mg/kg 3000 mg/kg 50 mg/kg 90 mg/kg 40000 mg/kg 17 & 161 21 161 181 161 28 2 & 15 RIBOFLAVINS SACCHARINS STEVIOL GLYCOSIDES 101(i).CODEX STAN 192-1995 Table Two 214 Food Category No.g. (iv) 472e 385. rice pudding. Additive 06.f 472e 900a 432-436 101(i). VEGETABLE CAROTENOIDS DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL POLYDIMETHYLSILOXANE POLYSORBATES RIBOFLAVINS SORBATES 160a(i).(ii) 954(i)-(iv) 960 2005 2007 2011 300 mg/kg 100 mg/kg 165 mg/kg 161 26 SUCRALOSE (TRICHLOROGALACTOSUCROSE) SUCROGLYCERIDES SUNSET YELLOW FCF 955 474 110 2007 2009 2008 400 mg/kg 5000 mg/kg 50 mg/kg 161 Food Category No..AMMONIA CARAMEL CARAMEL IV . BETA-.5 INS Cereal and starch based desserts (e.(ii) 200-203 2009 2005 1999 2007 2005 2009 500 mg/kg 5000 mg/kg 10 mg/kg 5000 mg/kg 300 mg/kg 2000 mg/kg 42 2 .SULFITE AMMONIA CARAMEL CARMINES CAROTENES. tapioca pudding) Year Adopted Max Level Notes CHLOROPHYLLS AND CHLOROPHYLLINS. Additive 06. (ii).g.

1 INS 950 951 133 472e 961 Bread and ordinary bakery wares Year Adopted 2008 2008 2009 2006 2008 Max Level 1000 mg/kg 4000 mg/kg 100 mg/kg 6000 mg/kg 70 mg/kg 161 Notes 161 & 188 161 & 191 161 DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL NEOTAME SUCRALOSE (TRICHLOROGALACTOSUCROSE) 955 2008 650 mg/kg 161 . Additive ASCORBYL ESTERS BENZOATES 07.CODEX STAN 192-1995 Table Two 215 Food Category No. HIGH VISCOSITY PROPYLENE GLYCOL ESTERS OF FATTY ACIDS 143 905d 477 2009 2004 2001 100 mg/kg 3000 mg/kg 15000 mg/kg 161 125 11 & 72 Food Category No.8.7 INS Pre-cooked or processed rice products. Additive ACESULFAME POTASSIUM ASPARTAME BRILLIANT BLUE FCF 07. Additive 06. including rice cakes (Oriental type only) Year Adopted Max Level Notes CARAMEL III .AMMONIA CARAMEL CARAMEL IV .8 INS 150c 150d Other soybean protein products Year Adopted 2010 2010 Max Level 20000 mg/kg 20000 mg/kg Notes CARAMEL III . Additive 06.(ii) 960 2010 2011 50 mg/kg 200 mg/kg 26 Food Category No.0 INS 304.8.AMMONIA CARAMEL CARAMEL IV . Additive 06. 305 210-213 Bakery wares Year Adopted 2003 2004 Max Level 1000 mg/kg 1000 mg/kg Notes 10 & 15 13 BUTYLATED HYDROXYANISOLE BUTYLATED HYDROXYTOLUENE CARNAUBA WAX 320 321 903 2007 2007 2001 200 mg/kg 200 mg/kg GMP 15 & 180 15 & 180 3 FAST GREEN FCF MINERAL OIL.SULFITE AMMONIA CARAMEL Food Category No.1 INS 150c 120 Soybean-based beverages Year Adopted 2010 2010 Max Level 1500 mg/kg 100 mg/kg 178 Notes CARAMEL III .SULFITE AMMONIA CARAMEL SUCRALOSE (TRICHLOROGALACTOSUCROSE) 150c 150d 955 2009 2011 2007 50000 mg/kg 2500 mg/kg 200 mg/kg 72 Food Category No.AMMONIA CARAMEL CARMINES RIBOFLAVINS STEVIOL GLYCOSIDES 101(i).

English muffins) Year Adopted 2009 2009 2010 2011 2008 2001 2006 Max Level 300 mg/kg 50000 mg/kg 50000 mg/kg 100 mg/kg 3000 mg/kg 100 mg/kg 200 mg/kg 11 15 & 130 15 & 130 Notes 161 161 161 CARAMEL III .SULFITE AMMONIA CARAMEL CAROTENOIDS POLYSORBATES PROPYL GALLATE TERTIARY BUTYLHYDROQUINONE 160a(i).e.e.a(iii).1. Additive 07. Additive 07. COPPER COMPLEXES 160a(i).1.f 2008 2005 2009 200 mg/kg 1000 mg/kg 1000 mg/kg 178 GRAPE SKIN EXTRACT POLYSORBATES TERTIARY BUTYLHYDROQUINONE 163(ii) 432-436 319 2011 2008 2006 200 mg/kg 5000 mg/kg 200 mg/kg 181 11 15 & 195 Food Category No.4 mg/kg 116 62 &161 GRAPE SKIN EXTRACT POLYSORBATES TERTIARY BUTYLHYDROQUINONE 163(ii) 432-436 319 2011 2008 2006 200 mg/kg 3000 mg/kg 200 mg/kg 181 11 15 & 195 .SULFITE AMMONIA CARAMEL CARMINES CAROTENES. bagels.(ii) 2011 2009 200 mg/kg 6. pita.g. MEDIUM AND LOW VISCOSITY.2 INS 129 150c 150d Crackers. BETA-.4 INS Bread-type products.CODEX STAN 192-1995 Table Two 216 Food Category No.AMMONIA CARAMEL CARAMEL IV .3 INS 129 150c 150d Other ordinary bakery products (e. VEGETABLE 150c 120 160a(ii) 2009 2008 2005 50000 mg/kg 500 mg/kg 1000 mg/kg 161 178 CAROTENOIDS CHLOROPHYLLS AND CHLOROPHYLLINS. CLASS I POLYSORBATES TERTIARY BUTYLHYDROQUINONE Food Category No.a(iii).AMMONIA CARAMEL CARMINES CAROTENES. excluding sweet crackers Year Adopted 2009 2009 2010 Max Level 300 mg/kg 50000 mg/kg 50000 mg/kg Notes 161 161 161 CARAMEL III .f 432-436 310 319 Food Category No.1.e.1.1 INS 905e 432-436 319 Breads and rolls Year Adopted 2004 2008 2006 Max Level 3000 mg/kg 3000 mg/kg 200 mg/kg 15 & 195 Notes 36 & 126 MINERAL OIL. Additive ALLURA RED AC 07..a(iii). VEGETABLE CAROTENOIDS 120 160a(ii) 160a(i).AMMONIA CARAMEL CARAMEL IV . including bread stuffing and bread crumbs Year Adopted Max Level Notes CARAMEL III .f 141(i). Additive ALLURA RED AC 07. BETA-.

savoury) and mixes Year Adopted 2007 2009 2007 2009 2001 2009 2001 2009 2011 2005 2005 2009 2009 Max Level 1000 mg/kg 300 mg/kg 1700 mg/kg 1000 mg/kg GMP 200 mg/kg GMP 50000 mg/kg 1200 mg/kg 200 mg/kg 1000 mg/kg 100 mg/kg 75 mg/kg Notes 165 & 188 161 165 & 191 77 & 113 3 161 3 161 ASPARTAME-ACESULFAME SALT BEESWAX BRILLIANT BLUE FCF CANDELILLA WAX CARAMEL III . BETA-. salty. (ii).e.(ii) 954(i)-(iv) 2008 2005 2007 50 mg/kg 300 mg/kg 170 mg/kg 165 SHELLAC.f 432-436 Food Category No.1. (iv) 472e 214. VEGETABLE CAROTENOIDS CHLOROPHYLLS AND CHLOROPHYLLINS. Additive 07.5 INS 150c Steamed breads and buns Year Adopted 2009 2011 2008 Max Level 50000 mg/kg 100 mg/kg 3000 mg/kg Notes 161 216 11 CARAMEL III .AMMONIA CARAMEL CARAMEL IV .1. Additive 07. Additive ACESULFAME POTASSIUM ALLURA RED AC ASPARTAME 07.6 INS 150c Mixes for bread and ordinary bakery wares Year Adopted 2010 Max Level 50000 mg/kg Notes 161 CARAMEL III .SULFITE AMMONIA CARAMEL CARMINES CAROTENES. PARAINDIGOTINE (INDIGO CARMINE) 160a(i). COPPER COMPLEXES CYCLAMATES DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL HYDROXYBENZOATES.AMMONIA CARAMEL CAROTENOIDS POLYSORBATES 160a(i).e.CODEX STAN 192-1995 Table Two 217 Food Category No. BLEACHED SUCRALOSE (TRICHLOROGALACTOSUCROSE) 904 955 2001 2008 GMP 700 mg/kg 3 161 & 165 .f 141(i).AMMONIA CARAMEL POLYSORBATES 432-436 2008 3000 mg/kg 11 Food Category No. 218 132 2007 2006 2010 2009 1600 mg/kg 20000 mg/kg 300 mg/kg 200 mg/kg 17 & 165 27 161 IRON OXIDES NEOTAME POLYSORBATES 172(i)-(iii) 961 432-436 2005 2008 2008 100 mg/kg 80 mg/kg 3000 mg/kg 161 & 165 PONCEAU 4R (COCHINEAL RED A) RIBOFLAVINS SACCHARINS 124 101(i).2 INS 950 129 951 962 901 133 902 150c 150d 120 160a(ii) Fine bakery wares (sweet.a(iii).(ii) 952(i).a(iii).

f 163(ii) 384 Food Category No. including poultry and game Year Adopted 2009 Max Level 100 mg/kg Notes 4 & 16 CARAMEL III .AMMONIA CARAMEL CARAMEL IV . 539 110 2009 2006 2008 10000 mg/kg 50 mg/kg 50 mg/kg 44 Food Category No. poultry. BETA-.e. cakes.a(iii).1 INS 120 Fresh meat. and game products in whole pieces or cuts Year Adopted 2005 2007 2005 2005 Max Level 200 mg/kg 100 mg/kg 500 mg/kg 5000 mg/kg Notes 15 & 130 15. salty. 16 & 117 4 & 16 4 & 16 4. 4 & 16 Food Category No. poultry. whole pieces or cuts Year Adopted 2008 Max Level 500 mg/kg Notes 4 & 16 Food Category No.1.3 INS 310 Mixes for fine bakery wares (e.. savoury) and mixes Year Adopted Max Level Notes SUCROGLYCERIDES SULFITES SUNSET YELLOW FCF 474 220-225. Additive PROPYL GALLATE 07. 130 & 167 16 16 BUTYLATED HYDROXYANISOLE BUTYLATED HYDROXYTOLUENE CARMINES CAROTENES.1 INS 143 110 Fresh meat. and game. VEGETABLE .0 INS 133 Meat and meat products. BETA-. pancakes) Year Adopted 2001 Max Level 200 mg/kg Notes 15 & 196 Food Category No. poultry. Additive 07.1. and game.2. 4 & 16 3. poultry. 228.2 INS 120 160a(ii) Fresh meat. 227. and game Year Adopted 2009 2008 Max Level 100 mg/kg 300 mg/kg Notes 3.SULFITE AMMONIA CARAMEL 150c 150d 2009 2009 GMP GMP 3. Additive BRILLIANT BLUE FCF 08. Additive CARMINES 08.2 INS 320 321 120 160a(ii) Processed meat. 16 & 94 CAROTENES. comminuted Year Adopted 2008 2011 2011 2010 2001 Max Level 100 mg/kg 20 mg/kg 100 mg/kg 1000 mg/kg 200 mg/kg Notes 4. Additive CARMINES 08.g. 4 & 16 4 & 16 Food Category No. VEGETABLE CAROTENOIDS GRAPE SKIN EXTRACT ISOPROPYL CITRATES 160a(i). Additive FAST GREEN FCF SUNSET YELLOW FCF 08.CODEX STAN 192-1995 Table Two 218 Food Category No. Additive 08.2 INS Fine bakery wares (sweet.

(ii) 2007 2001 2008 5000 mg/kg 200 mg/kg 1000 mg/kg 15 & 130 16 SUNSET YELLOW FCF TERTIARY BUTYLHYDROQUINONE 110 319 2008 2007 300 mg/kg 100 mg/kg 16 15. poultry. 339(i)-(iii). and game products in whole pieces or cuts Year Adopted 2005 2001 2001 Max Level 1000 mg/kg 200 mg/kg 6 mg/kg Notes 3 & 13 Additive BENZOATES ISOPROPYL CITRATES NATAMYCIN (PIMARICIN) INS 210-213 384 235 Food Category No. poultry. 342(i). 343(i)-(iii). and game products in whole pieces or cuts Year Adopted 2008 2009 Max Level 500 mg/kg 5000 mg/kg Notes 161 15 Food Category No. 451(i). 341(i)-(iii). poultry. poultry.1. and game products Year Adopted 2005 2007 2011 Max Level 200 mg/kg 100 mg/kg 5000 mg/kg Notes 15 & 130 15. Additive 08. 130 & 162 16 BUTYLATED HYDROXYANISOLE BUTYLATED HYDROXYTOLUENE GRAPE SKIN EXTRACT . 542 Food Category No.2. and game products in whole pieces or cuts Year Adopted Max Level Notes ERYTHROSINE FAST GREEN FCF GRAPE SKIN EXTRACT 127 143 163(ii) 2011 2009 2011 30 mg/kg 100 mg/kg 5000 mg/kg 4 & 16 3&4 16 POLYSORBATES PROPYL GALLATE RIBOFLAVINS 432-436 310 101(i). poultry.3 INS 320 321 163(ii) Processed comminuted meat. HIGH VISCOSITY PHOSPHATES 08.2 INS 954(i)-(iv) 474 Heat-treated processed meat. 130 & 167 Food Category No. Additive MINERAL OIL.2 INS Processed meat. 08.3 INS 905d Frozen processed meat. 450(i)-(iii).2. Additive 08.2. 340(i)(iii). and game products in whole pieces or cuts Year Adopted 2004 2009 Max Level 950 mg/kg 2200 mg/kg Notes 3 33 338.(v)-(vii).(ii).(ii). Additive SACCHARINS SUCROGLYCERIDES 08.CODEX STAN 192-1995 Table Two 219 Food Category No.2 Cured (including salted) and dried non-heat treated processed meat. 452(i)-(v).

CODEX STAN 192-1995 Table Two 220 Food Category No.3. and game products Year Adopted Max Level Notes PHOSPHATES 338. poultry.a(iii). poultry. Additive 08. 342(i).f 110 2005 2010 2008 200 mg/kg 100 mg/kg 300 mg/kg 118 16 16 Food Category No.3. and game products Year Adopted 2005 Max Level 20 mg/kg Notes 118 CAROTENES. 08.1.a(iii). and game products Year Adopted 2005 2005 2010 2001 2001 2008 Additive BENZOATES CARMINES CAROTENOIDS ISOPROPYL CITRATES NATAMYCIN (PIMARICIN) SUNSET YELLOW FCF INS 210-213 120 160a(i).3 Fermented non-heat treated processed comminuted meat. poultry.e.1 INS 160a(ii) Non-heat treated processed comminuted meat.e. 08. 08.1. 452(i)-(v).e.(ii).3. BETA-.2 Cured (including salted) and dried non-heat treated processed comminuted meat. 450(i)-(iii).1 Cured (including salted) non-heat treated processed comminuted meat. 341(i)-(iii). VEGETABLE Food Category No. and game products Year Adopted Max Level Notes Additive INS CARMINES CAROTENOIDS SUNSET YELLOW FCF 120 160a(i). 343(i)-(iii). 339(i)-(iii). 16 & 118 Additive CANTHAXANTHIN INS 161g CARMINES CAROTENOIDS SUNSET YELLOW FCF 120 160a(i). 451(i).(ii).(ii) 319 2008 2007 1000 mg/kg 100 mg/kg 16 15. 130 & 162 Food Category No. and game products Year Adopted 2011 Max Level 100 mg/kg Notes 4.1.(v)-(vii). 340(i)(iii).f 110 2005 2010 2008 100 mg/kg 20 mg/kg 300 mg/kg 16 16 . Additive 08.a(iii).f 384 235 110 Max Level 1000 mg/kg 100 mg/kg 20 mg/kg 200 mg/kg 20 mg/kg 135 mg/kg Notes 3 & 13 16 3 & 81 Food Category No. poultry. 542 432-436 310 2009 2200 mg/kg 33 POLYSORBATES PROPYL GALLATE 2007 2001 5000 mg/kg 200 mg/kg 15 & 130 RIBOFLAVINS TERTIARY BUTYLHYDROQUINONE 101(i).3. poultry.3 INS Processed comminuted meat.

305 120 160a(ii) 2001 2005 2005 5000 mg/kg 500 mg/kg 5000 mg/kg 10 16 CAROTENOIDS FAST GREEN FCF GRAPE SKIN EXTRACT 160a(i).CODEX STAN 192-1995 Table Two 221 Food Category No. and game products Year Adopted 2005 2005 2004 2008 Max Level 500 mg/kg 5000 mg/kg 950 mg/kg 300 mg/kg Notes 16 16 3 16 CAROTENES.a(iii).. BETA-. PARAIRON OXIDES PHOSPHATES 214. 342(i). 341(i)-(iii). Additive 08.4 INS 129 Edible casings (e. Additive CARMINES 08.(ii) 2007 2008 2008 1500 mg/kg 500 mg/kg 1000 mg/kg 16 16 SUNSET YELLOW FCF 110 2008 300 mg/kg 16 .f 143 163(ii) 2011 2009 2009 100 mg/kg 100 mg/kg 5000 mg/kg 3&4 HYDROXYBENZOATES.f 385. 339(i)-(iii).3. VEGETABLE 129 120 160a(ii) 2009 2005 2005 25 mg/kg 100 mg/kg 20 mg/kg 161 CAROTENOIDS ETHYLENE DIAMINE TETRA ACETATES SACCHARINS STEVIOL GLYCOSIDES SUCROGLYCERIDES SUNSET YELLOW FCF 160a(i). 452(i)-(v). and game products Year Adopted Max Level Notes ALLURA RED AC CARMINES CAROTENES. VEGETABLE 304. 340(i)(iii). sausage casings) Year Adopted 2009 Max Level 300 mg/kg Notes 16 ASCORBYL ESTERS CARMINES CAROTENES. poultry.e.a(iii). 343(i)-(iii).3.(ii). HIGH VISCOSITY SUNSET YELLOW FCF Food Category No. poultry.e.2 INS Heat-treated processed comminuted meat. Additive ALLURA RED AC 08.(ii).3 INS 120 160a(ii) 905d 110 Frozen processed comminuted meat.(v)-(vii). BETA-. 451(i). 542 2010 2005 2010 36 mg/kg 1000 mg/kg 1100 mg/kg 27 72 33 POLYSORBATES PONCEAU 4R (COCHINEAL RED A) RIBOFLAVINS 432-436 124 101(i).g. BETA-. VEGETABLE MINERAL OIL. 386 954(i)-(iv) 960 474 110 2010 2001 2008 2011 2009 2008 20 mg/kg 35 mg/kg 500 mg/kg 100 mg/kg 5000 mg/kg 300 mg/kg 16 21 161 26 & 202 15 16 Food Category No. 218 172(i)-(iii) 338. 450(i)-(iii).

and echinoderms Year Adopted 2008 2007 Max Level 200 mg/kg 300 mg/kg Notes 144 & 188 144 & 191 CARAMEL III . 16 & 50 CAROTENES.a(iii).SULFITE AMMONIA CARAMEL CAROTENOIDS 150c 150d 160a(i). Additive 09. 227. including mollusks.2 INS 950 951 Processed fish and fish products.e.1 Frozen fish. 305 133 320 2001 2005 2006 1000 mg/kg 500 mg/kg 200 mg/kg 10 95 15 & 180 BUTYLATED HYDROXYTOLUENE CANTHAXANTHIN CARMINES 321 161g 120 2006 2011 2008 200 mg/kg 35 mg/kg 100 mg/kg 15 & 180 95 95 & 178 . Additive ACESULFAME POTASSIUM ASPARTAME 09. VEGETABLE CAROTENOIDS INDIGOTINE (INDIGO CARMINE) 160a(i).CODEX STAN 192-1995 Table Two 222 Food Category No. 228. including mollusks. and echinoderms Year Adopted Max Level Notes CARAMEL III .f 2009 2009 2011 30000 mg/kg 30000 mg/kg 100 mg/kg 95 95 Food Category No.a(iii).1 INS Fresh fish and fish products. 539 110 Food Category No. crustaceans.AMMONIA CARAMEL 150c 2010 30000 mg/kg 4 & 16 Food Category No. 09.e. crustaceans.a(iii). and echinoderms Year Adopted 2005 2008 2011 2006 2008 Max Level 500 mg/kg 500 mg/kg 100 mg/kg 100 mg/kg 300 mg/kg Notes 4 & 16 4 & 16 4 & 16 44 4 & 16 160a(i).1. fish fillets.2. including mollusks. crustaceans. Additive BRILLIANT BLUE FCF CARMINES 09. and fish products. 16 & 50 4.AMMONIA CARAMEL CARAMEL IV . and echinoderms INS 129 Year Adopted 2009 Max Level 300 mg/kg Notes 95 Additive ALLURA RED AC ASCORBYL ESTERS BRILLIANT BLUE FCF BUTYLATED HYDROXYANISOLE 304. 16 & 50 Food Category No. Additive BRILLIANT BLUE FCF CARMINES CAROTENOIDS SULFITES SUNSET YELLOW FCF 09. BETA-.f 132 SUNSET YELLOW FCF 110 2008 300 mg/kg 4.1. crustaceans.e.f 220-225. 16 & 50 4.2 INS 133 120 Fresh mollusks.1 INS 133 120 160a(ii) Fresh fish Year Adopted 2008 2008 2010 2011 2009 Max Level 300 mg/kg 300 mg/kg 100 mg/kg 300 mg/kg 300 mg/kg Notes 4. 16 & 50 4 4.

539 110 Year Adopted 2001 2009 2008 2006 2008 Max Level 75 mg/kg 300 mg/kg 1000 mg/kg 100 mg/kg 300 mg/kg Notes 21 95 95 44 & 139 95 Additive ETHYLENE DIAMINE TETRA ACETATES INDIGOTINE (INDIGO CARMINE) RIBOFLAVINS SULFITES SUNSET YELLOW FCF Food Category No. crustaceans.(ii) 220-225. COPPER COMPLEXES GRAPE SKIN EXTRACT PONCEAU 4R (COCHINEAL RED A) RIBOFLAVINS SUNSET YELLOW FCF 163(ii) 124 101(i). and echinoderms INS 304.CODEX STAN 192-1995 Table Two 223 Food Category No.1 Frozen fish. and echinoderms INS 133 120 160a(ii) 141(i). crustaceans.(ii) 110 388. 09.3 Frozen minced and creamed fish products. including mollusks. VEGETABLE CHLOROPHYLLS AND CHLOROPHYLLINS. 228. fish fillets. including mollusks.2. BETA-. 386 163(ii) 124 101(i).(ii) Year Adopted 2005 2005 2005 2009 Max Level 500 mg/kg 500 mg/kg 1000 mg/kg 40 mg/kg Notes 16 16 16 95 Additive BRILLIANT BLUE FCF CARMINES CAROTENES. 95 & 178 21 16 16 & 95 16 16 15 & 46 Food Category No. 09.(ii) 110 2009 2008 2005 2008 GMP 500 mg/kg 300 mg/kg 300 mg/kg 16 & 95 16 & 95 16 16 & 95 . fish fillets.2. and fish products.2 Frozen battered fish. 386 132 101(i). 389 2008 2001 2011 2008 2005 2008 1999 500 mg/kg 75 mg/kg 500 mg/kg 500 mg/kg 300 mg/kg 300 mg/kg 200 mg/kg 16.2. and fish products. crustaceans. 227. and echinoderms INS 385. including mollusks. 305 Year Adopted 2001 Max Level 1000 mg/kg Notes 10 Additive ASCORBYL ESTERS BRILLIANT BLUE FCF BUTYLATED HYDROXYANISOLE BUTYLATED HYDROXYTOLUENE 133 320 321 2005 2006 2006 500 mg/kg 200 mg/kg 200 mg/kg 16 15 & 180 15 & 180 CARMINES ETHYLENE DIAMINE TETRA ACETATES GRAPE SKIN EXTRACT PONCEAU 4R (COCHINEAL RED A) RIBOFLAVINS SUNSET YELLOW FCF THIODIPROPIONATES 120 385. 09.

228.2. BETA-.(ii) Cooked fish and fish products Year Adopted 2009 2009 2005 2009 2009 Max Level 300 mg/kg 100 mg/kg 500 mg/kg 1000 mg/kg 30 mg/kg 95 62 & 95 Notes 95 95 CAROTENES. and echinoderms Year Adopted Max Level Notes ALLURA RED AC BENZOATES BRILLIANT BLUE FCF 129 210-213 133 2009 2003 2009 250 mg/kg 2000 mg/kg 100 mg/kg 13 & 82 CARMINES CAROTENES.CODEX STAN 192-1995 Table Two 224 Food Category No.(ii) 200-203 220-225. including mollusks. crustaceans.4 Cooked and/or fried fish and fish products. 09.4. Additive ALLURA RED AC BRILLIANT BLUE FCF CARMINES 09. 539 110 2005 2005 2011 2009 2008 2008 2009 2007 2008 250 mg/kg 1000 mg/kg 1000 mg/kg 250 mg/kg 250 mg/kg 300 mg/kg 2000 mg/kg 150 mg/kg 250 mg/kg 42 & 82 44 16 .2. crustaceans. Additive 09. BETA-. 386 143 163(ii) 132 124 101(i).1 INS 129 133 120 160a(ii) 141(i). COPPER COMPLEXES ETHYLENE DIAMINE TETRA ACETATES FAST GREEN FCF GRAPE SKIN EXTRACT INDIGOTINE (INDIGO CARMINE) PONCEAU 4R (COCHINEAL RED A) RIBOFLAVINS SACCHARINS SORBATES SUNSET YELLOW FCF 385. and echinoderms INS 523 Year Adopted 2001 Max Level 200 mg/kg Notes 6 Additive ALUMINIUM AMMONIUM SULFATE Food Category No.(ii) 954(i)-(iv) 200-203 110 2005 1999 2009 2009 2008 2008 2008 2009 2008 50 mg/kg 100 mg/kg 500 mg/kg 300 mg/kg 500 mg/kg 300 mg/kg 500 mg/kg 2000 mg/kg 300 mg/kg 21 95 95 95 95 161 42 95 Food Category No.2 INS Cooked mollusks.4. VEGETABLE CHLOROPHYLLS AND CHLOROPHYLLINS. 227. VEGETABLE GRAPE SKIN EXTRACT INDIGOTINE (INDIGO CARMINE) PONCEAU 4R (COCHINEAL RED A) RIBOFLAVINS SORBATES SULFITES SUNSET YELLOW FCF 120 160a(ii) 163(ii) 132 124 101(i).2.

(ii) 2008 2001 2005 100 mg/kg 100 mg/kg 300 mg/kg 22 15 & 196 22 SULFITES SUNSET YELLOW FCF 220-225. dried.5 Smoked. COPPER COMPLEXES GRAPE SKIN EXTRACT RIBOFLAVINS SUNSET YELLOW FCF 141(i).2. 09.(ii) 2009 40 mg/kg 95 163(ii) 101(i). and echinoderms INS 950 951 Year Adopted 2007 2007 Max Level 200 mg/kg 300 mg/kg Notes 144 & 188 144 & 191 Additive ACESULFAME POTASSIUM ASPARTAME . 09.CODEX STAN 192-1995 Table Two 225 Food Category No.3 Semi-preserved fish and fish products.(ii) 2009 200 mg/kg 143 1999 100 mg/kg GRAPE SKIN EXTRACT INDIGOTINE (INDIGO CARMINE) IRON OXIDES 163(ii) 132 172(i)-(iii) 2009 2009 2005 1000 mg/kg 300 mg/kg 250 mg/kg 22 22 & 161 22 PONCEAU 4R (COCHINEAL RED A) PROPYL GALLATE RIBOFLAVINS 124 310 101(i). fermented. 228. COPPER COMPLEXES FAST GREEN FCF 141(i).3 INS Fried fish and fish products.2. including mollusks.4. crustaceans. including mollusks.(ii) 110 2009 2005 2008 1000 mg/kg 300 mg/kg 300 mg/kg 16 & 95 16 16 Food Category No. VEGETABLE 133 120 160a(ii) 2005 2008 2005 500 mg/kg 500 mg/kg 1000 mg/kg 16 16. Additive 09. crustaceans. BETA-. 95 & 178 16 CHLOROPHYLLS AND CHLOROPHYLLINS. and echinoderms Year Adopted Max Level Notes BRILLIANT BLUE FCF CARMINES CAROTENES. and/or salted fish and fish products. 539 110 2007 2008 30 mg/kg 100 mg/kg 44 22 Food Category No. VEGETABLE 161g 120 160a(ii) 2011 2005 2005 15 mg/kg 300 mg/kg 1000 mg/kg 22 22 CHLOROPHYLLS AND CHLOROPHYLLINS. 227. including mollusks. and echinoderms INS 129 210-213 133 320 321 Year Adopted 2009 2004 2009 2006 2006 Max Level 300 mg/kg 200 mg/kg 100 mg/kg 200 mg/kg 200 mg/kg Notes 22 13 & 121 22 15 & 196 15 & 196 Additive ALLURA RED AC BENZOATES BRILLIANT BLUE FCF BUTYLATED HYDROXYANISOLE BUTYLATED HYDROXYTOLUENE CANTHAXANTHIN CARMINES CAROTENES. crustaceans. BETA-.

3.(ii) 2009 2005 500 mg/kg 300 mg/kg 16 16 SACCHARINS STEVIOL GLYCOSIDES SUNSET YELLOW FCF 954(i)-(iv) 960 110 2007 2011 2008 160 mg/kg 100 mg/kg 300 mg/kg 144 26 & 144 16 Food Category No.e.f 214. BETA-. and echinoderms. VEGETABLE CHLOROPHYLLS AND CHLOROPHYLLINS. 09. COPPER COMPLEXES GRAPE SKIN EXTRACT RIBOFLAVINS 163(ii) 101(i).CODEX STAN 192-1995 Table Two 226 Food Category No. 218 961 955 2009 2011 2010 2008 2007 30000 mg/kg 100 mg/kg 1000 mg/kg 10 mg/kg 120 mg/kg 95 95 27 161 144 Food Category No. COPPER COMPLEXES ETHYLENE DIAMINE TETRA ACETATES GRAPE SKIN EXTRACT Year Adopted 2005 2005 2005 2009 Max Level 500 mg/kg 500 mg/kg 1000 mg/kg 40 mg/kg Notes 16 16 16 16 385.AMMONIA CARAMEL 320 321 150c 2006 2006 2010 200 mg/kg 200 mg/kg 30000 mg/kg 15 & 180 15 & 180 95 CARAMEL IV . including mollusks.1 Fish and fish products. 09. 386 163(ii) 2001 2009 250 mg/kg 1500 mg/kg 21 16 . and echinoderms.3 Semi-preserved fish and fish products. crustaceans. PARANEOTAME SUCRALOSE (TRICHLOROGALACTOSUCROSE) 150d 160a(i). VEGETABLE CHLOROPHYLLS AND CHLOROPHYLLINS. crustaceans. 09. pickled and/or in brine INS 133 120 160a(ii) 141(i). including mollusks.3.a(iii). including mollusks.2 Fish and fish products. marinated and/or in jelly INS 133 120 160a(ii) 141(i).(ii) Year Adopted 2005 2005 2005 2009 Max Level 500 mg/kg 500 mg/kg 1000 mg/kg 40 mg/kg Notes 16 16 16 16 Additive BRILLIANT BLUE FCF CARMINES CAROTENES.SULFITE AMMONIA CARAMEL CAROTENOIDS HYDROXYBENZOATES. and echinoderms INS 962 210-213 Year Adopted 2009 2003 Max Level 200 mg/kg 2000 mg/kg Notes 113 13 & 120 Additive ASPARTAME-ACESULFAME SALT BENZOATES BUTYLATED HYDROXYANISOLE BUTYLATED HYDROXYTOLUENE CARAMEL III .(ii) Additive BRILLIANT BLUE FCF CARMINES CAROTENES. BETA-. crustaceans.

(ii) 960 110 2005 2011 2008 300 mg/kg 100 mg/kg 300 mg/kg 26 Food Category No. crustaceans. BETA-. COPPER COMPLEXES FAST GREEN FCF GRAPE SKIN EXTRACT 143 163(ii) 1999 2009 100 mg/kg 1500 mg/kg INDIGOTINE (INDIGO CARMINE) IRON OXIDES PONCEAU 4R (COCHINEAL RED A) 132 172(i)-(iii) 124 2009 2005 2008 300 mg/kg 100 mg/kg 500 mg/kg RIBOFLAVINS STEVIOL GLYCOSIDES SUNSET YELLOW FCF 101(i). and other fish roe products Year Adopted 2009 2005 2011 2005 2005 2009 Max Level 300 mg/kg 500 mg/kg 15 mg/kg 500 mg/kg 1000 mg/kg 200 mg/kg Notes CAROTENES.3.CODEX STAN 192-1995 Table Two 227 Food Category No. Additive ALLURA RED AC BRILLIANT BLUE FCF CANTHAXANTHIN CARMINES 09.2 Fish and fish products. including mollusks. VEGETABLE CHLOROPHYLLS AND CHLOROPHYLLINS.3. crustaceans.3.(ii) 954(i)-(iv) Year Adopted 2005 2007 Max Level 300 mg/kg 160 mg/kg Notes 16 144 Additive RIBOFLAVINS SACCHARINS STEVIOL GLYCOSIDES SUNSET YELLOW FCF 960 110 2011 2008 165 mg/kg 300 mg/kg 26 16 Food Category No. including mollusks. and echinoderms (e. 09. excluding products of food categories 09. VEGETABLE CHLOROPHYLLS AND CHLOROPHYLLINS.3 INS 129 120 160a(ii) 141(i).(ii) Additive ALLURA RED AC CARMINES CAROTENES.4 Semi-preserved fish and fish products. BETA-.3. caviar. and echinoderms.3.(ii) Salmon substitutes. fish paste).09. COPPER COMPLEXES GRAPE SKIN EXTRACT INDIGOTINE (INDIGO CARMINE) IRON OXIDES Year Adopted 2009 2005 2005 2009 Max Level 300 mg/kg 100 mg/kg 1000 mg/kg 75 mg/kg Notes 16 95 163(ii) 132 172(i)-(iii) 2009 2009 2010 1500 mg/kg 300 mg/kg 50 mg/kg 16 161 95 .g.3 INS 129 133 161g 120 160a(ii) 141(i). pickled and/or in brine INS 101(i). 09..1 .

crustaceans.(ii) 954(i)-(iv) 2008 2005 2007 100 mg/kg 300 mg/kg 160 mg/kg 144 SUNSET YELLOW FCF 110 2008 300 mg/kg Food Category No. 451(i). including mollusks.(v)-(vii).3.(ii) 2009 500 mg/kg 95 385. 09.(ii) 954(i)-(iv) 2008 2008 2007 500 mg/kg 500 mg/kg 200 mg/kg 95 144 .e. 452(i)-(v). 09. 386 143 163(ii) 2001 2009 2009 340 mg/kg 100 mg/kg 1500 mg/kg 21 95 16 INDIGOTINE (INDIGO CARMINE) IRON OXIDES NEOTAME 132 172(i)-(iii) 961 2009 2010 2008 300 mg/kg 50 mg/kg 10 mg/kg 95 161 PONCEAU 4R (COCHINEAL RED A) RIBOFLAVINS SACCHARINS 124 101(i).4 Fully preserved.3 INS 338.a(iii).AMMONIA CARAMEL CARAMEL IV . 343(i)-(iii). including canned or fermented fish and fish products.4 Semi-preserved fish and fish products. fish paste).(ii).09. BETA-. 341(i)-(iii). 342(i).f 2005 2005 2009 500 mg/kg 500 mg/kg 100 mg/kg 16 95 CHLOROPHYLLS AND CHLOROPHYLLINS.3. including mollusks.3. COPPER COMPLEXES ETHYLENE DIAMINE TETRA ACETATES FAST GREEN FCF GRAPE SKIN EXTRACT 141(i).g. crustaceans. and echinoderms INS 950 951 962 133 320 321 161g 150c 150d Year Adopted 2007 2007 2009 2005 2006 2006 2011 1999 2009 Max Level 200 mg/kg 300 mg/kg 200 mg/kg 500 mg/kg 200 mg/kg 200 mg/kg 15 mg/kg 500 mg/kg 30000 mg/kg 50 95 15 & 180 15 & 180 Notes 144 & 188 144 & 191 113 Additive ACESULFAME POTASSIUM ASPARTAME ASPARTAME-ACESULFAME SALT BRILLIANT BLUE FCF BUTYLATED HYDROXYANISOLE BUTYLATED HYDROXYTOLUENE CANTHAXANTHIN CARAMEL III .. excluding products of food categories 09.1 .SULFITE AMMONIA CARAMEL CARMINES CAROTENES.(ii). 450(i)-(iii). VEGETABLE CAROTENOIDS 120 160a(ii) 160a(i).CODEX STAN 192-1995 Table Two 228 Food Category No. 542 Year Adopted 2010 Max Level 2200 mg/kg Notes 33 & 193 Additive PHOSPHATES PONCEAU 4R (COCHINEAL RED A) RIBOFLAVINS SACCHARINS 124 101(i). 339(i)-(iii). 340(i)(iii). and echinoderms (e.

2 INS 523 150d 160a(ii) 243 Egg products Year Adopted 2001 2009 2005 2011 Max Level 30 mg/kg 20000 mg/kg 1000 mg/kg 200 mg/kg Notes 6 161 ALUMINIUM AMMONIUM SULFATE CARAMEL IV .4 Fully preserved. 339(i)-(iii).CODEX STAN 192-1995 Table Two 229 Food Category No.(ii) 110 2008 2005 2008 500 mg/kg 300 mg/kg GMP 4 4 4 Food Category No.e.2. 342(i). 542 .1 INS 210-213 Liquid egg products Year Adopted 2003 2009 Max Level 5000 mg/kg 4400 mg/kg Notes 13 33 & 67 338. and echinoderms INS 960 955 220-225.a(iii).(ii). Additive ALLURA RED AC BRILLIANT BLUE FCF CANTHAXANTHIN 10. 343(i)-(iii). Additive 10. 340(i)(iii). crustaceans.SULFITE AMMONIA CARAMEL CARMINES CAROTENES. 539 110 Year Adopted 2011 2007 2007 2008 Max Level 100 mg/kg 120 mg/kg 150 mg/kg 300 mg/kg Notes 26 144 44 & 140 95 Additive STEVIOL GLYCOSIDES SUCRALOSE (TRICHLOROGALACTOSUCROSE) SULFITES SUNSET YELLOW FCF Food Category No. 09.SULFITE AMMONIA CARAMEL CAROTENES. 450(i)-(iii).AMMONIA CARAMEL CARAMEL IV .(v)-(vii).1 INS 129 133 161g 150c 150d 120 Fresh eggs Year Adopted 2009 2005 2005 2010 2010 2005 Max Level 100 mg/kg GMP GMP 20000 mg/kg 20000 mg/kg GMP Notes 4 4 4 4 4 4 CARAMEL III . including mollusks. BETA-. VEGETABLE LAURIC ARGINATE ETHYL ESTER Food Category No.(ii). 452(i)-(v). 341(i)-(iii). BETA-. Additive BENZOATES PHOSPHATES 10. including canned or fermented fish and fish products. 451(i). 228.f 143 2005 2011 1999 1000 mg/kg 1000 mg/kg GMP 4 4 4 GRAPE SKIN EXTRACT INDIGOTINE (INDIGO CARMINE) IRON OXIDES 163(ii) 132 172(i)-(iii) 2010 2009 2005 1500 mg/kg 300 mg/kg GMP 4 4 & 161 4 PONCEAU 4R (COCHINEAL RED A) RIBOFLAVINS SUNSET YELLOW FCF 124 101(i). VEGETABLE CAROTENOIDS FAST GREEN FCF 160a(ii) 160a(i). 227.

450(i)-(iii). Additive SORBATES TRIETHYL CITRATE 10. 452(i)-(v). BETA-. 386 Dried and/or heat coagulated egg products Year Adopted 2005 2001 Max Level 5000 mg/kg 200 mg/kg Notes DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL ETHYLENE DIAMINE TETRA ACETATES 21 & 47 SORBATES TRIETHYL CITRATE 200-203 1505 2009 1999 1000 mg/kg 2500 mg/kg 42 47 Food Category No.(ii).e.AMMONIA CARAMEL CARAMEL IV . and canned eggs Year Adopted 2010 2009 Max Level 20000 mg/kg 20000 mg/kg Notes 4 CARAMEL III .(v)-(vii). Additive 10.3 INS 472e 385.AMMONIA CARAMEL CARAMEL IV .CODEX STAN 192-1995 Table Two 230 Food Category No.. Additive ACESULFAME POTASSIUM ALLURA RED AC 10. custard) Year Adopted 2007 2009 2003 2001 2007 2003 2005 2011 2010 2009 2005 2005 2009 Max Level 350 mg/kg 300 mg/kg 380 mg/kg 500 mg/kg 1000 mg/kg 1000 mg/kg 150 mg/kg 15 mg/kg 20000 mg/kg 20000 mg/kg 150 mg/kg 150 mg/kg 150 mg/kg Notes 161 & 188 161 6 2 & 10 161 & 191 13 ALUMINIUM AMMONIUM SULFATE ASCORBYL ESTERS ASPARTAME BENZOATES BRILLIANT BLUE FCF CANTHAXANTHIN CARAMEL III .SULFITE AMMONIA CARAMEL CARMINES CAROTENES. 451(i). 342(i).a(iii).4 INS 950 129 523 304.2. 341(i)-(iii).2. 343(i)-(iii). 340(i)(iii). including alkaline. 542 200-203 SORBATES 2009 1000 mg/kg 42 Food Category No. salted.SULFITE AMMONIA CARAMEL Food Category No. Additive 10.1 INS 200-203 1505 Liquid egg products Year Adopted 2009 1999 Max Level 5000 mg/kg 2500 mg/kg Notes 42 47 Food Category No.2 INS Frozen egg products Year Adopted 2009 Max Level 1290 mg/kg Notes 33 338.2.g.(ii). VEGETABLE CAROTENOIDS 160a(i).3 INS 150c 150d Preserved eggs.f . 305 951 210-213 133 161g 150c 150d 120 160a(ii) Egg-based desserts (e. Additive PHOSPHATES 10. 339(i)-(iii).

450(i)-(iii). 228.(ii). powdered dextrose Year Adopted 2006 2006 2006 2006 2006 Max Level 15000 mg/kg 15000 mg/kg 15000 mg/kg 15000 mg/kg 6600 mg/kg Notes 56 56 56 56 33 & 56 CALCIUM ALUMINIUM SILICATE CALCIUM SILICATE MAGNESIUM CARBONATE MAGNESIUM SILICATE. dextrose monohydrate. 339(i)-(iii). Additive CHLOROPHYLLS AND CHLOROPHYLLINS. 452(i)-(v).g. (iv) 472e 143 163(ii) 2007 2005 2009 2009 250 mg/kg 5000 mg/kg 100 mg/kg 200 mg/kg 17 & 161 DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL FAST GREEN FCF GRAPE SKIN EXTRACT 181 INDIGOTINE (INDIGO CARMINE) IRON OXIDES LAURIC ARGINATE ETHYL ESTER 132 172(i)-(iii) 243 2009 2010 2011 300 mg/kg 150 mg/kg 200 mg/kg 161 NEOTAME POLYSORBATES PONCEAU 4R (COCHINEAL RED A) 961 432-436 124 2007 2007 2008 100 mg/kg 3000 mg/kg 50 mg/kg 161 PROPYL GALLATE PROPYLENE GLYCOL ESTERS OF FATTY ACIDS RIBOFLAVINS SACCHARINS SORBATES STEVIOL GLYCOSIDES SUCRALOSE (TRICHLOROGALACTOSUCROSE) SUCROGLYCERIDES SUNSET YELLOW FCF 310 477 101(i).(ii).1. 340(i)(iii). 341(i)-(iii). Additive 11.(ii) Egg-based desserts (e. 451(i).CODEX STAN 192-1995 Table Two 231 Food Category No. 539 Food Category No. 343(i)-(iii). Additive SULFITES 11. custard) Year Adopted 2009 Max Level 300 mg/kg Notes 2 952(i).(v)-(vii).1 INS White sugar. (ii).(ii) 954(i)-(iv) 200-203 960 955 474 110 2001 2001 2005 2007 2009 2011 2007 2009 2008 90 mg/kg 40000 mg/kg 300 mg/kg 100 mg/kg 1000 mg/kg 330 mg/kg 400 mg/kg 5000 mg/kg 50 mg/kg 2 & 15 144 42 26 161 Food Category No.4 INS 141(i). COPPER COMPLEXES CYCLAMATES 10. 542 551 SILICON DIOXIDE. dextrose anhydrous. 227.2 INS 556 552 504(i) 553(i) Powdered sugar. 342(i).1. AMORPHOUS 2006 15000 mg/kg 56 .. SYNTHETIC PHOSPHATES 338. fructose Year Adopted 2005 Max Level 15 mg/kg Notes 44 220-225.

dried glucose syrup.1.2 INS Brown sugar excluding products of food category 11. 228. Additive SULFITES 11. 539 Year Adopted 2005 2007 Max Level 300 mg/kg 70 mg/kg 44 Notes Additive RIBOFLAVINS SULFITES Food Category No. 228.a(iii). xylose. Additive 11. sugar toppings) Year Adopted Max Level Notes ACESULFAME POTASSIUM ALITAME ALLURA RED AC 950 956 129 2007 2007 2009 1000 mg/kg 200 mg/kg 300 mg/kg 159 & 188 159 161 ASCORBYL ESTERS ASPARTAME BENZOATES 304. Additive SODIUM ALUMINOSILICATE SULFITES 11.CODEX STAN 192-1995 Table Two 232 Food Category No.3 INS Soft white sugar. raw cane sugar Year Adopted 2006 Max Level 20 mg/kg Notes 44 & 111 220-225.(ii) 220-225. 227.AMMONIA CARAMEL CAROTENES. 539 Food Category No. COPPER COMPLEXES CYCLAMATES INDIGOTINE (INDIGO CARMINE) NEOTAME 161g 150c 160a(ii) 160a(i).(ii) 2011 2010 2005 2011 2005 15 mg/kg 50000 mg/kg 50 mg/kg 50 mg/kg 64 mg/kg 217 62 100 952(i).3 Sugar solutions and syrups. VEGETABLE CAROTENOIDS CHLOROPHYLLS AND CHLOROPHYLLINS.1. 305 951 210-213 2003 2007 2003 200 mg/kg 3000 mg/kg 1000 mg/kg 10 159 & 191 13 CANTHAXANTHIN CARAMEL III . 227.. glucose syrup. soft brown sugar.3 INS 101(i).3 Year Adopted 2006 Max Level 40 mg/kg Notes 44 220-225. 539 Food Category No.1. including treacle and molasses. 227. 227. (iv) 132 961 2007 2009 2007 500 mg/kg 300 mg/kg 70 mg/kg 17 & 159 161 159 . 227.g.2 INS 554 Powdered sugar. also (partially) inverted.4 INS Other sugars and syrups (e. 228. (ii). Additive SULFITES 11.5 INS Plantation or mill white sugar Year Adopted 2005 Max Level 70 mg/kg Notes 44 220-225. 228. 11. 539 Food Category No. BETA-. Additive SULFITES 11. 539 Food Category No.1. 228. powdered dextrose Year Adopted 2006 2005 Max Level 15000 mg/kg 15 mg/kg Notes 56 44 220-225.e.f 141(i). excluding products of food category 11. maple syrup.1.

342(i). 339(i)-(iii).(v)-(vii). 341(i)-(iii).1. sugar toppings) Year Adopted Max Level Notes PHOSPHATES 338. (iv) 385. 452(i)-(v). 451(i). 342(i). Additive CALCIUM CARBONATE 12.. 451(i).(ii) 954(i)-(iv) 200-203 955 220-225. 340(i)(iii). (ii).(ii). 542 124 477 101(i). 339(i)-(iii).g. Additive 11.SULFITE AMMONIA CARAMEL CYCLAMATES ETHYLENE DIAMINE TETRA ACETATES 952(i). 539 2009 1320 mg/kg 33 PONCEAU 4R (COCHINEAL RED A) PROPYLENE GLYCOL ESTERS OF FATTY ACIDS RIBOFLAVINS SACCHARINS SORBATES SUCRALOSE (TRICHLOROGALACTOSUCROSE) SULFITES 2008 2001 2005 2008 2009 2008 2006 300 mg/kg 5000 mg/kg 300 mg/kg 300 mg/kg 1000 mg/kg 1500 mg/kg 40 mg/kg 159 159 42 159 & 161 44 Food Category No.(v)-(vii). xylose. 341(i)-(iii).(ii).1 INS 170(i) Salt Year Adopted 2006 Max Level GMP Notes . 343(i)-(iii).4 INS Other sugars and syrups (e. maple syrup. 228.(ii). 386 NEOTAME PHOSPHATES 961 338.(ii). 450(i)-(iii). 452(i)-(v). 227. 450(i)-(iii). 340(i)(iii).6 INS 950 956 951 210-213 150d Table-top sweeteners. 542 1521 2007 2009 GMP 1000 mg/kg 33 POLYETHYLENE GLYCOL 2001 10000 mg/kg POLYVINYLPYRROLIDONE SACCHARINS SORBATES 1201 954(i)-(iv) 200-203 1999 2007 2010 3000 mg/kg GMP 1000 mg/kg 42 & 192 STEVIOL GLYCOSIDES SUCRALOSE (TRICHLOROGALACTOSUCROSE) 960 955 2011 2007 GMP GMP 26 Food Category No.CODEX STAN 192-1995 Table Two 233 Food Category No. including those containing high-intensity sweeteners Year Adopted 2007 2007 2007 2003 2011 2007 2005 Max Level GMP GMP GMP 2000 mg/kg 1200 mg/kg GMP 1000 mg/kg 191 13 213 17 21 & 96 Notes 188 CARAMEL IV . Additive ACESULFAME POTASSIUM ALITAME ASPARTAME BENZOATES 11. 343(i)-(iii).

2. spices.(ii). Additive 12. seasoning for instant noodles) Year Adopted 2008 2001 Max Level 2000 mg/kg 500 mg/kg Notes 161 & 188 10 BUTYLATED HYDROXYANISOLE BUTYLATED HYDROXYTOLUENE CARAMEL IV . seasonings and condiments (e. POTASSIUM AND SODIUM 2006 2006 10 mg/kg GMP 71 SILICON DIOXIDE.g. 538 504(i) 530 553(i) 338.(v)-(vii). 342(i).(ii).2 INS 950 304. 536. 339(i)-(iii). 452(i)-(v).2 INS 472e Salt Substitutes Year Adopted 2006 1999 Max Level 16000 mg/kg 20 mg/kg 24 Notes DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL FERROCYANIDES 535. 343(i)-(iii). 227.SULFITE AMMONIA CARAMEL ETHYLENE DIAMINE TETRA ACETATES NEOTAME 320 321 150d 385. Additive 12. 542 432-436 470(i) MAGNESIUM SILICATE. 386 961 2005 2006 2010 2001 2008 200 mg/kg 200 mg/kg 10000 mg/kg 70 mg/kg 32 mg/kg 15 & 130 15 & 130 21 161 PROPYL GALLATE SORBATES TERTIARY BUTYLHYDROQUINONE 310 200-203 319 2001 2009 2005 200 mg/kg 1000 mg/kg 200 mg/kg 15 & 130 42 15 & 130 Food Category No.. 450(i)-(iii). AMORPHOUS 551 2006 GMP Food Category No. CALCIUM. 228. 539 2008 2008 2006 2000 mg/kg 400 mg/kg 150 mg/kg 161 44 . SYNTHETIC PHOSPHATES POLYSORBATES SALTS OF MYRISTIC. 340(i)(iii).1. 451(i).1 INS 552 Salt Year Adopted 2006 2006 2006 2006 2006 2006 Max Level GMP 14 mg/kg GMP GMP GMP 8800 mg/kg 33 24 & 107 Notes 535.1. 305 Herbs. 538 Food Category No. 536.CODEX STAN 192-1995 Table Two 234 Food Category No. PALMITIC AND STEARIC ACIDS WITH AMMONIA.1 INS Herbs and spices Year Adopted Max Level Notes POLYSORBATES SUCRALOSE (TRICHLOROGALACTOSUCROSE) SULFITES 432-436 955 220-225. 341(i)-(iii). Additive CALCIUM SILICATE FERROCYANIDES MAGNESIUM CARBONATE MAGNESIUM OXIDE 12. Additive ACESULFAME POTASSIUM ASCORBYL ESTERS 12.

228.a(iii).f 141(i).AMMONIA CARAMEL CARAMEL IV .e. 227.CODEX STAN 192-1995 Table Two 235 Food Category No.(ii) 954(i)-(iv) 960 955 220-225.2 INS 129 951 210-213 133 161g 150c 120 160a(ii) Seasonings and condiments Year Adopted 2009 2008 2003 2009 2011 2010 2005 2011 2009 2009 Max Level 300 mg/kg 2000 mg/kg 1000 mg/kg 100 mg/kg 20 mg/kg 50000 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 161 & 191 13 Notes CARAMEL III . 228.3 INS Vinegars Year Adopted Max Level Notes ACESULFAME POTASSIUM ASPARTAME BENZOATES 950 951 210-213 2008 2008 2003 2000 mg/kg 3000 mg/kg 1000 mg/kg 161 & 188 161 & 191 13 CARAMEL III . 536.AMMONIA CARAMEL CARMINES CAROTENES. BETA-. Additive ALLURA RED AC ASPARTAME BENZOATES BRILLIANT BLUE FCF CANTHAXANTHIN 12.SULFITE AMMONIA CARAMEL NEOTAME POLYVINYLPYRROLIDONE SACCHARINS SUCRALOSE (TRICHLOROGALACTOSUCROSE) SULFITES 150c 150d 961 1201 954(i)-(iv) 955 220-225. Additive 12. 538 132 172(i)-(iii) 243 432-436 124 101(i). COPPER COMPLEXES FAST GREEN FCF FERROCYANIDES INDIGOTINE (INDIGO CARMINE) IRON OXIDES LAURIC ARGINATE ETHYL ESTER POLYSORBATES PONCEAU 4R (COCHINEAL RED A) RIBOFLAVINS SACCHARINS STEVIOL GLYCOSIDES SUCRALOSE (TRICHLOROGALACTOSUCROSE) SULFITES SUNSET YELLOW FCF 160a(i). VEGETABLE CAROTENOIDS CHLOROPHYLLS AND CHLOROPHYLLINS. 539 110 2009 1999 2009 2005 2011 2007 2008 2005 2008 2011 2008 2006 2008 100 mg/kg 20 mg/kg 300 mg/kg 1000 mg/kg 200 mg/kg 5000 mg/kg 500 mg/kg 350 mg/kg 1500 mg/kg 30 mg/kg 700 mg/kg 200 mg/kg 300 mg/kg 161 26 161 44 24 Food Category No. 227.2.(ii) 143 535. 539 2010 2011 2008 1999 2008 2008 2006 1000 mg/kg 50000 mg/kg 12 mg/kg 40 mg/kg 300 mg/kg 400 mg/kg 100 mg/kg 78 161 161 44 .

5 INS 950 956 129 304.f 141(i). Additive ACESULFAME POTASSIUM ALLURA RED AC ASCORBYL ESTERS ASPARTAME BENZOATES BRILLIANT BLUE FCF 12. 227. 539 2005 2001 2009 2010 2009 2007 2008 2005 2007 2011 2007 2007 10000 mg/kg 75 mg/kg 200 mg/kg 300 mg/kg 300 mg/kg 12 mg/kg 300 mg/kg 300 mg/kg 320 mg/kg 130 mg/kg 140 mg/kg 250 mg/kg 44 & 106 26 21 181 27 SUNSET YELLOW FCF TERTIARY BUTYLHYDROQUINONE 110 319 2008 2006 300 mg/kg 200 mg/kg 15 Food Category No. COPPER COMPLEXES DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL ETHYLENE DIAMINE TETRA ACETATES GRAPE SKIN EXTRACT HYDROXYBENZOATES. Additive ACESULFAME POTASSIUM ALITAME ALLURA RED AC ASCORBYL ESTERS ASPARTAME BENZOATES BRILLIANT BLUE FCF 12.SULFITE AMMONIA CARAMEL CARMINES CAROTENES.CODEX STAN 192-1995 Table Two 236 Food Category No.(ii) 2005 2009 2009 1000 mg/kg 300 mg/kg 500 mg/kg 472e 385. 305 951 210-213 133 150c 150d 120 Mustards Year Adopted 2007 2009 2003 2007 2003 2009 2010 2011 2005 Max Level 350 mg/kg 300 mg/kg 500 mg/kg 350 mg/kg 1000 mg/kg 100 mg/kg 50000 mg/kg 50000 mg/kg 300 mg/kg 10 191 13 Notes 188 CARAMEL III . PARAINDIGOTINE (INDIGO CARMINE) NEOTAME PONCEAU 4R (COCHINEAL RED A) RIBOFLAVINS SACCHARINS STEVIOL GLYCOSIDES SUCRALOSE (TRICHLOROGALACTOSUCROSE) SULFITES 160a(ii) 160a(i). 386 163(ii) 214.4 INS 950 129 304. BETA-. 218 132 961 124 101(i). VEGETABLE CAROTENOIDS CHLOROPHYLLS AND CHLOROPHYLLINS. 305 951 210-213 133 Soups and broths Year Adopted 2007 2007 2009 2001 2009 2001 2009 Max Level 110 mg/kg 40 mg/kg 300 mg/kg 200 mg/kg 1200 mg/kg 500 mg/kg 50 mg/kg Notes 161 & 188 161 161 10 161 & 188 13 .(ii) 954(i)-(iv) 960 955 220-225. 228.AMMONIA CARAMEL CARAMEL IV .e.a(iii).

5.a(iii).SULFITE AMMONIA CARAMEL CARMINES CAROTENES. and frozen Year Adopted 2011 Max Level 200 mg/kg Notes LAURIC ARGINATE ETHYL ESTER Food Category No. Additive ACESULFAME POTASSIUM 12.1 INS 243 Ready-to-eat soups and broths. VEGETABLE CAROTENOIDS CHLOROPHYLLS AND CHLOROPHYLLINS.(ii) 2009 2009 300 mg/kg 400 mg/kg 127 DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL GRAPE SKIN EXTRACT INDIGOTINE (INDIGO CARMINE) IRON OXIDES NEOTAME POLYDIMETHYLSILOXANE POLYSORBATES PONCEAU 4R (COCHINEAL RED A) RIBOFLAVINS SACCHARINS STEVIOL GLYCOSIDES SUCRALOSE (TRICHLOROGALACTOSUCROSE) SUCROGLYCERIDES SUNSET YELLOW FCF TERTIARY BUTYLHYDROQUINONE 472e 163(ii) 132 172(i)-(iii) 961 900a 432-436 124 101(i).f 141(i). Additive CANTHAXANTHIN 12. Additive 12.5 INS 320 321 150c 150d 120 160a(ii) Soups and broths Year Adopted 2006 2006 2010 2011 2005 2005 Max Level 200 mg/kg 100 mg/kg 25000 mg/kg 25000 mg/kg 50 mg/kg 1000 mg/kg 212 Notes 15 & 130 15 & 130 BUTYLATED HYDROXYANISOLE BUTYLATED HYDROXYTOLUENE CARAMEL III . Additive 12.6 INS 950 Sauces and like products Year Adopted 2007 Max Level 1000 mg/kg Notes 188 .AMMONIA CARAMEL CARAMEL IV . COPPER COMPLEXES 160a(i).(ii) 954(i)-(iv) 960 955 474 110 319 2005 2009 2009 2005 2007 1999 2005 2008 2005 2007 2011 2008 2009 2008 2006 5000 mg/kg 500 mg/kg 50 mg/kg 100 mg/kg 20 mg/kg 10 mg/kg 1000 mg/kg 50 mg/kg 200 mg/kg 110 mg/kg 50 mg/kg 600 mg/kg 2000 mg/kg 50 mg/kg 200 mg/kg 15 & 130 161 26 161 161 181 Food Category No.e. BETA-. including canned. bottled.CODEX STAN 192-1995 Table Two 237 Food Category No.2 INS 161g 243 310 Mixes for soups and broths Year Adopted 2011 2011 2001 Max Level 30 mg/kg 200 mg/kg 200 mg/kg Notes 127 127 15 & 130 LAURIC ARGINATE ETHYL ESTER PROPYL GALLATE Food Category No.5.

Additive ALLURA RED AC ASPARTAME BENZOATES BRILLIANT BLUE FCF 12.AMMONIA CARAMEL CARAMEL IV .e. BETA-. (iv) 2001 2005 2008 500 mg/kg 2000 mg/kg 500 mg/kg 10 & 15 17 & 161 ETHYLENE DIAMINE TETRA ACETATES FAST GREEN FCF GRAPE SKIN EXTRACT 385. (ii). 228.(ii) 954(i)-(iv) 955 474 220-225. PARAINDIGOTINE (INDIGO CARMINE) IRON OXIDES PONCEAU 4R (COCHINEAL RED A) PROPYL GALLATE RIBOFLAVINS SACCHARINS SUCRALOSE (TRICHLOROGALACTOSUCROSE) SUCROGLYCERIDES SULFITES SUNSET YELLOW FCF TERTIARY BUTYLHYDROQUINONE 120 160a(i).SULFITE AMMONIA CARAMEL CARMINES CAROTENOIDS CHLOROPHYLLS AND CHLOROPHYLLINS.g.6.a(iii). 227. COPPER COMPLEXES DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL FORMIC ACID GUAIAC RESIN HYDROXYBENZOATES. 218 132 172(i)-(iii) 124 310 101(i).f 141(i). Additive 12. VEGETABLE CYCLAMATES 304.1 INS Emulsified sauces (e.(ii) 2005 2009 2009 500 mg/kg 500 mg/kg 100 mg/kg 472e 236 314 214. 386 143 163(ii) 2001 2009 2009 100 mg/kg 100 mg/kg 300 mg/kg 21 181 . mayonnaise. salad dressing) Year Adopted Max Level Notes ASCORBYL ESTERS CAROTENES. 539 110 319 2005 2001 2004 2010 2009 2005 2008 2001 2005 2007 2007 2009 2007 2008 2005 10000 mg/kg 200 mg/kg 600 mg/kg 1000 mg/kg 300 mg/kg 75 mg/kg 50 mg/kg 200 mg/kg 350 mg/kg 160 mg/kg 450 mg/kg 10000 mg/kg 300 mg/kg 300 mg/kg 200 mg/kg 15 & 130 44 127 15 & 130 25 15 27 Food Category No. 305 160a(ii) 952(i).CODEX STAN 192-1995 Table Two 238 Food Category No.6 INS 129 951 210-213 133 320 321 161g 150c 150d Sauces and like products Year Adopted 2009 2007 2003 2009 2005 2006 2011 2010 2011 Max Level 300 mg/kg 350 mg/kg 1000 mg/kg 100 mg/kg 200 mg/kg 100 mg/kg 30 mg/kg 50000 mg/kg 30000 mg/kg 15 & 130 15 & 130 191 13 Notes BUTYLATED HYDROXYANISOLE BUTYLATED HYDROXYTOLUENE CANTHAXANTHIN CARAMEL III ..

6.6. ketchup. Additive 12.6.3 INS 304. 386 163(ii) 243 961 432-436 960 Non-emulsified sauces (e. 305 961 Clear sauces (e.2.CODEX STAN 192-1995 Table Two 239 Food Category No.7 Salads (e. brown gravy) Year Adopted 2005 2005 2001 2009 2011 2007 2007 2011 Max Level 500 mg/kg 2000 mg/kg 75 mg/kg 300 mg/kg 200 mg/kg 70 mg/kg 5000 mg/kg 350 mg/kg 26 21 181 Notes 10 CAROTENES. BETA-. Additive ASCORBYL ESTERS NEOTAME 12.1 INS Emulsified sauces (e..1. Additive ASCORBYL ESTERS 12. mayonnaise.2. 12. VEGETABLE ETHYLENE DIAMINE TETRA ACETATES GRAPE SKIN EXTRACT LAURIC ARGINATE ETHYL ESTER NEOTAME POLYSORBATES STEVIOL GLYCOSIDES Food Category No.3 INS 950 304.2 INS 304.g. fish sauce) Year Adopted 2001 2007 Max Level 200 mg/kg 12 mg/kg Notes 10 POLYSORBATES STEVIOL GLYCOSIDES 432-436 960 2007 2011 5000 mg/kg 350 mg/kg 26 Food Category No.g.. VEGETABLE GRAPE SKIN EXTRACT NEOTAME POLYSORBATES 163(ii) 961 432-436 2009 2007 2007 300 mg/kg 12 mg/kg 5000 mg/kg 181 127 STEVIOL GLYCOSIDES 960 2011 350 mg/kg 26 & 127 Food Category No.and nut-based spreads of food categories 04. 305 160a(ii) Mixes for sauces and gravies Year Adopted 2001 2005 Max Level 200 mg/kg 2000 mg/kg Notes 10 CAROTENES. macaroni salad. cream sauce. salad dressing) Year Adopted Max Level Notes LAURIC ARGINATE ETHYL ESTER NEOTAME POLYSORBATES 243 961 432-436 2011 2007 2007 200 mg/kg 65 mg/kg 3000 mg/kg STEVIOL GLYCOSIDES 960 2011 350 mg/kg 26 Food Category No. 305 Year Adopted 2007 2001 Max Level 350 mg/kg 200 mg/kg Notes 161 & 188 10 Additive ACESULFAME POTASSIUM ASCORBYL ESTERS . cheese sauce.. 305 160a(ii) 385.6..4 INS 304. potato salad) and sandwich spreads excluding cocoa. BETA-.g. Additive ASCORBYL ESTERS 12.5 and 05.g.

.2.g.. Additive 12.and nut-based spreads of food categories 04. Additive RIBOFLAVINS SORBATES 12. 386 163(ii) 243 961 432-436 124 101(i). (ii).AMMONIA CARAMEL CARAMEL IV . potato salad) and sandwich spreads excluding cocoa.f 952(i). BETA-. Additive 12.AMMONIA CARAMEL CARAMEL IV .5 and 05.3 INS 951 Year Adopted 2007 Max Level 350 mg/kg Notes 161 & 166 Additive ASPARTAME BENZOATES CARAMEL III .a(iii).7 Salads (e. (iv) 472e 385.SULFITE AMMONIA CARAMEL SORBATES STEVIOL GLYCOSIDES .(ii) 954(i)-(iv) 200-203 960 955 2003 1999 2011 2005 2009 2008 2005 2001 2009 2011 2007 2007 2008 2005 2010 2009 2011 2007 1500 mg/kg GMP 50000 mg/kg 1000 mg/kg 50 mg/kg 500 mg/kg 5000 mg/kg 100 mg/kg 1500 mg/kg 200 mg/kg 33 mg/kg 2000 mg/kg 200 mg/kg 300 mg/kg 200 mg/kg 1500 mg/kg 115 mg/kg 1250 mg/kg 13 17 & 161 21 161 & 166 161 & 166 42 26 161 & 169 Food Category No.SULFITE AMMONIA CARAMEL CAROTENES.(ii) 200-203 Fermented soybean paste (e.2.2.1 INS 101(i). VEGETABLE CAROTENOIDS CYCLAMATES DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL ETHYLENE DIAMINE TETRA ACETATES GRAPE SKIN EXTRACT LAURIC ARGINATE ETHYL ESTER NEOTAME POLYSORBATES PONCEAU 4R (COCHINEAL RED A) RIBOFLAVINS SACCHARINS SORBATES STEVIOL GLYCOSIDES SUCRALOSE (TRICHLOROGALACTOSUCROSE) 210-213 150c 150d 160a(ii) 160a(i).e. 12.g.8 INS 320 Yeast and like products Year Adopted 2006 Max Level 200 mg/kg Notes 15 BUTYLATED HYDROXYANISOLE Food Category No.1 INS 150c 150d 200-203 960 Fermented soybean sauce Year Adopted 2011 2011 2010 2011 Max Level 20000 mg/kg 60000 mg/kg 1000 mg/kg 30 mg/kg 42 26 Notes 207 CARAMEL III .9. macaroni salad.1.CODEX STAN 192-1995 Table Two 240 Food Category No. miso) Year Adopted 2010 2010 Max Level 30 mg/kg 1000 mg/kg Notes 42 Food Category No.9.

3 INS Formulae for special medical purposes for infants Year Adopted Max Level Notes ASCORBYL ESTERS 304.AMMONIA CARAMEL STEVIOL GLYCOSIDES Food Category No.f 2010 2009 2005 2005 2009 20000 mg/kg 20000 mg/kg 50 mg/kg 600 mg/kg 50 mg/kg .1. Additive 13. 305 2006 10 mg/kg 10. Additive 12.1.2.2 INS 304. Additive 12.AMMONIA CARAMEL CARAMEL IV . Additive ASCORBYL ESTERS 13.AMMONIA CARAMEL SORBATES STEVIOL GLYCOSIDES 960 2011 165 mg/kg 26 Food Category No.SULFITE AMMONIA CARAMEL CARMINES CAROTENES. 305 Infant formulae Year Adopted 2009 Max Level 10 mg/kg Notes 15.e.a(iii). Additive ASCORBYL ESTERS 13. 305 Complementary foods for infants and young children Year Adopted 2010 Max Level 100 mg/kg Notes 10 & 15 Food Category No. 15 & 72 Food Category No.3 INS 150c 200-203 Other soybean sauces Year Adopted 2011 2010 Max Level 20000 mg/kg 1000 mg/kg 42 Notes CARAMEL III .2 INS 304.2 INS 150c 960 Non-fermented soybean sauce Year Adopted 2011 2011 Max Level 1500 mg/kg 165 mg/kg 26 Notes CARAMEL III .9. VEGETABLE CAROTENOIDS 150c 150d 120 160a(ii) 160a(i). Additive ASCORBYL ESTERS 13.CODEX STAN 192-1995 Table Two 241 Food Category No. BETA-.3 Dietetic foods intended for special medical purposes (excluding products of food category 13.1. 305 Follow-up formulae Year Adopted 2009 Max Level 50 mg/kg Notes 15 & 72 Food Category No.9.2.1) INS 950 129 Year Adopted 2007 2009 Max Level 500 mg/kg 50 mg/kg Notes 188 Additive ACESULFAME POTASSIUM ALLURA RED AC ASPARTAME BENZOATES BRILLIANT BLUE FCF 951 210-213 133 2007 2003 2005 1000 mg/kg 1500 mg/kg 50 mg/kg 191 13 CARAMEL III . 72 & 187 Food Category No. 13.1 INS 304.

Additive ACESULFAME POTASSIUM ALLURA RED AC ASCORBYL ESTERS ASPARTAME 13. 450(i)-(iii).(ii) 954(i)-(iv) 200-203 960 955 Year Adopted 2007 2005 2009 2009 2007 2009 Max Level 400 mg/kg 5000 mg/kg 250 mg/kg 50 mg/kg 33 mg/kg 2200 mg/kg 33 181 Notes 17 Additive CYCLAMATES DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL GRAPE SKIN EXTRACT INDIGOTINE (INDIGO CARMINE) NEOTAME PHOSPHATES POLYDIMETHYLSILOXANE POLYSORBATES PONCEAU 4R (COCHINEAL RED A) PROPYLENE GLYCOL ESTERS OF FATTY ACIDS RIBOFLAVINS SACCHARINS SORBATES STEVIOL GLYCOSIDES SUCRALOSE (TRICHLOROGALACTOSUCROSE) 2004 2005 2008 2001 2005 2007 2009 2011 2007 50 mg/kg 1000 mg/kg 50 mg/kg 5000 mg/kg 300 mg/kg 200 mg/kg 1500 mg/kg 350 mg/kg 400 mg/kg 42 26 SUCROGLYCERIDES SUNSET YELLOW FCF 474 110 2009 2008 5000 mg/kg 50 mg/kg Food Category No.4 INS 950 129 304.1) INS 952(i).(ii).CODEX STAN 192-1995 Table Two 242 Food Category No.e.AMMONIA CARAMEL CARAMEL IV . 542 900a 432-436 124 477 101(i).(v)-(vii). 340(i)(iii). 305 951 962 210-213 133 150c 150d Dietetic formulae for slimming purposes and weight reduction Year Adopted 2007 2009 2005 2007 2009 2003 2005 2010 2009 Max Level 450 mg/kg 50 mg/kg 500 mg/kg 800 mg/kg 450 mg/kg 1500 mg/kg 50 mg/kg 20000 mg/kg 20000 mg/kg 10 191 113 13 Notes 188 ASPARTAME-ACESULFAME SALT BENZOATES BRILLIANT BLUE FCF CARAMEL III .a(iii). BETA-.(ii). VEGETABLE CAROTENOIDS 120 160a(ii) 160a(i).3 Dietetic foods intended for special medical purposes (excluding products of food category 13. 342(i). 339(i)-(iii). 451(i). (iv) 472e 163(ii) 132 961 338. (ii). 13. 341(i)-(iii).f 2005 2005 2009 50 mg/kg 600 mg/kg 50 mg/kg .SULFITE AMMONIA CARAMEL CARMINES CAROTENES. 452(i)-(v). 343(i)-(iii).

(v)-(vii). 343(i)-(iii). (ii).4 and 13. 451(i).1 .6 INS 950 956 129 304.(ii) 954(i)-(iv) 200-203 960 955 474 2007 2005 2009 2009 2007 2009 400 mg/kg 5000 mg/kg 250 mg/kg 50 mg/kg 33 mg/kg 2200 mg/kg 17 181 33 POLYDIMETHYLSILOXANE POLYSORBATES PONCEAU 4R (COCHINEAL RED A) PROPYLENE GLYCOL ESTERS OF FATTY ACIDS RIBOFLAVINS SACCHARINS SORBATES STEVIOL GLYCOSIDES SUCRALOSE (TRICHLOROGALACTOSUCROSE) SUCROGLYCERIDES 2004 2005 2008 2001 2005 2007 2009 2011 2007 2009 50 mg/kg 1000 mg/kg 50 mg/kg 5000 mg/kg 300 mg/kg 300 mg/kg 1500 mg/kg 270 mg/kg 320 mg/kg 5000 mg/kg 42 26 SUNSET YELLOW FCF 110 2008 50 mg/kg Food Category No. 542 900a 432-436 124 477 101(i). Additive 13.13. (iv) 472e 163(ii) 132 961 338. 342(i). 339(i)-(iii). 340(i)(iii). 305 951 962 210-213 133 150c 150d 120 160a(ii) Year Adopted 2007 2007 2009 2009 2007 2009 2003 2005 2010 2009 2005 2005 Max Level 450 mg/kg 300 mg/kg 300 mg/kg 500 mg/kg 1000 mg/kg 450 mg/kg 2000 mg/kg 300 mg/kg 20000 mg/kg 20000 mg/kg 300 mg/kg 600 mg/kg 10 191 113 13 Notes 188 Additive ACESULFAME POTASSIUM ALITAME ALLURA RED AC ASCORBYL ESTERS ASPARTAME ASPARTAME-ACESULFAME SALT BENZOATES BRILLIANT BLUE FCF CARAMEL III . 452(i)-(v). 450(i)-(iii).g.4 INS Dietetic formulae for slimming purposes and weight reduction Year Adopted Max Level Notes CYCLAMATES DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL GRAPE SKIN EXTRACT INDIGOTINE (INDIGO CARMINE) NEOTAME PHOSPHATES 952(i). supplementary foods for dietary use) excluding products of food categories 13.SULFITE AMMONIA CARAMEL CARMINES CAROTENES.CODEX STAN 192-1995 Table Two 243 Food Category No.. VEGETABLE . BETA-.(ii).5 Dietetic foods (e. 13. 341(i)-(iii).AMMONIA CARAMEL CARAMEL IV .(ii).

(ii).AMMONIA CARAMEL 321 902 150c 2006 2001 2010 400 mg/kg GMP 20000 mg/kg 15 & 196 3 CARAMEL IV .6 INS 950 129 Food supplements Year Adopted 2007 2009 Max Level 2000 mg/kg 300 mg/kg Notes 188 ASCORBYL ESTERS ASPARTAME BEESWAX 304. VEGETABLE CAROTENOIDS 150d 120 903 160a(ii) 160a(i). 452(i)-(v). 341(i)-(iii).6 INS 160a(i). 450(i)-(iii). BETA-.1 .4 and 13. 13.g. 542 900a 124 101(i).CODEX STAN 192-1995 Table Two 244 Food Category No.SULFITE AMMONIA CARAMEL CARMINES CARNAUBA WAX CAROTENES.13.. 451(i). supplementary foods for dietary use) excluding products of food categories 13.f 952(i).e. 343(i)-(iii). 340(i)(iii). 339(i)-(iii).f 2009 2005 2006 2005 2009 20000 mg/kg 300 mg/kg 5000 mg/kg 600 mg/kg 300 mg/kg 3 . 342(i).a(iii).(ii) 954(i)-(iv) 960 955 110 2005 2009 2009 2007 2009 5000 mg/kg 250 mg/kg 300 mg/kg 65 mg/kg 2200 mg/kg 33 181 POLYDIMETHYLSILOXANE PONCEAU 4R (COCHINEAL RED A) RIBOFLAVINS SACCHARINS STEVIOL GLYCOSIDES SUCRALOSE (TRICHLOROGALACTOSUCROSE) SUNSET YELLOW FCF 2004 2008 2005 2007 2011 2007 2008 50 mg/kg 300 mg/kg 300 mg/kg 200 mg/kg 660 mg/kg 400 mg/kg 300 mg/kg 26 & 198 Food Category No.a(iii).(v)-(vii).5 Dietetic foods (e. (iv) Year Adopted 2009 2007 Max Level 300 mg/kg 400 mg/kg 17 Notes Additive CAROTENOIDS CYCLAMATES DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL GRAPE SKIN EXTRACT INDIGOTINE (INDIGO CARMINE) NEOTAME PHOSPHATES 472e 163(ii) 132 961 338. (ii). 305 951 901 2003 2007 2001 500 mg/kg 5500 mg/kg GMP 10 191 3 BENZOATES BRILLIANT BLUE FCF BUTYLATED HYDROXYANISOLE 210-213 133 320 2003 2005 2006 2000 mg/kg 300 mg/kg 400 mg/kg 13 15 & 196 BUTYLATED HYDROXYTOLUENE CANDELILLA WAX CARAMEL III .e. Additive ACESULFAME POTASSIUM ALLURA RED AC 13.(ii).

341(i)-(iii). 340(i)(iii). 91 & 122 69 CITRIC ACID MALIC ACID. DLPECTINS 330 296 440 2005 2005 2005 3000 mg/kg GMP GMP 122 115 35 .CODEX STAN 192-1995 Table Two 245 Food Category No.(ii) Food supplements Year Adopted 2007 2009 Max Level 1000 mg/kg 500 mg/kg 3 Notes 952(i). 339(i)-(iii).(v)-(vii). (iv) 472e 385. (ii).2.(ii) 954(i)-(iv) 904 960 955 110 2007 2005 2001 2009 2009 2009 2009 2007 2010 1250 mg/kg 5000 mg/kg 150 mg/kg 600 mg/kg 500 mg/kg 300 mg/kg 7500 mg/kg 90 mg/kg 2200 mg/kg 17 DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL ETHYLENE DIAMINE TETRA ACETATES FAST GREEN FCF GRAPE SKIN EXTRACT INDIGOTINE (INDIGO CARMINE) IRON OXIDES NEOTAME PHOSPHATES 21 181 3 33 POLYDIMETHYLSILOXANE POLYETHYLENE GLYCOL POLYSORBATES POLYVINYL ALCOHOL POLYVINYLPYRROLIDONE PONCEAU 4R (COCHINEAL RED A) PROPYL GALLATE RIBOFLAVINS SACCHARINS SHELLAC. 343(i)-(iii). BLEACHED STEVIOL GLYCOSIDES SUCRALOSE (TRICHLOROGALACTOSUCROSE) SUNSET YELLOW FCF 2004 2001 2007 2007 1999 2008 2001 2005 2007 2001 2011 2007 2008 50 mg/kg 70000 mg/kg 25000 mg/kg 45000 mg/kg GMP 300 mg/kg 400 mg/kg 300 mg/kg 1200 mg/kg GMP 2500 mg/kg 2400 mg/kg 300 mg/kg 3 26 & 203 15 & 196 Food Category No. Additive CASTOR OIL CHLOROPHYLLS AND CHLOROPHYLLINS.(ii). 386 143 163(ii) 132 172(i)-(iii) 961 338. 450(i)-(iii).(ii). L- 14. 542 900a 1521 432-436 1203 1201 124 310 101(i).6 INS 1503 141(i).1. Additive ASCORBIC ACID. COPPER COMPLEXES CYCLAMATES 13. 342(i).1 INS 300 Fruit juice Year Adopted 2005 Max Level GMP Notes BENZOATES CALCIUM ASCORBATE CARBON DIOXIDE 210-213 302 290 2004 2005 2005 1000 mg/kg GMP GMP 13. 451(i). 452(i)-(v).

228. 452(i)-(v). 342(i). 228. 337 POTASSIUM ASCORBATE SODIUM ASCORBATE SORBATES SULFITES TARTRATES 2005 2005 2005 2005 2005 GMP GMP 1000 mg/kg 50 mg/kg 4000 mg/kg 127 127 42. 539 334. 336(i). Additive PHOSPHATES 14.1.1. 122 & 127 45. 539 Food Category No.(ii). LBENZOATES CALCIUM ASCORBATE CARBON DIOXIDE CITRIC ACID MALIC ACID. 542 303 301 200-203 220-225.2. 335(i). 122 & 127 338. 339(i)-(iii). 539 334. 336(i). 335(i). 227.(v)-(vii). 542 303 301 200-203 220-225.(ii). 451(i). 128 & 129 Food Category No. 227. 340(i)(iii). Additive STEVIOL GLYCOSIDES 14.2 INS Vegetable juice Year Adopted 2006 Max Level 50 mg/kg Notes 44 & 122 220-225. Additive SULFITES 14. 122 & 127 220-225. 91. Additive ASCORBIC ACID.1.(ii). 343(i)-(iii). DLPECTINS PHOSPHATES 14. 450(i)-(iii). 228.(ii).(ii). 228. 342(i). 122 & 127 127 69 & 127 122 & 127 115 & 127 35 & 127 33. 127. 539 Food Category No.CODEX STAN 192-1995 Table Two 246 Food Category No.(ii). 227.3 INS 960 Fruit and vegetable nectars Year Adopted 2011 Max Level 200 mg/kg Notes 26 .1.1 INS Fruit juice Year Adopted 2005 Max Level 1000 mg/kg Notes 33. 341(i)-(iii). 122 & 127 44. 452(i)-(v).2. 40. 341(i)-(iii). 340(i)(iii).3 INS 300 210-213 302 290 330 296 440 Concentrates for fruit juice Year Adopted 2005 2004 2005 2005 2005 2005 2005 2005 Max Level GMP 1000 mg/kg GMP GMP 3000 mg/kg GMP GMP 1000 mg/kg Notes 127 13. 451(i).(v)-(vii).1. 337 POTASSIUM ASCORBATE SODIUM ASCORBATE SORBATES SULFITES TARTRATES 2005 2005 2005 2005 2005 GMP GMP 1000 mg/kg 50 mg/kg 4000 mg/kg 42.(ii). 343(i)-(iii). 339(i)-(iii).2. 227. Additive SULFITES 14.2. 91.4 INS Concentrates for vegetable juice Year Adopted 2006 Max Level 50 mg/kg Notes 44. 450(i)-(iii).(ii). 91 & 122 44 & 122 45. 128 & 129 Food Category No. 40 & 122 338.

342(i).(ii). 542 303 954(i)-(iv) 301 200-203 955 220-225. LASPARTAME BENZOATES 14.(ii). LASPARTAME BENZOATES CALCIUM ASCORBATE CARBON DIOXIDE CITRIC ACID CYCLAMATES MALIC ACID. 539 SUCRALOSE (TRICHLOROGALACTOSUCROSE) SULFITES Food Category No.1.CODEX STAN 192-1995 Table Two 247 Food Category No. 336(i). 122 & 127 . (ii). DLPECTINS PHOSPHATES 14.3 INS 950 300 951 210-213 Concentrates for fruit nectar Year Adopted 2005 2005 2005 2004 Max Level 350 mg/kg GMP 600 mg/kg 1000 mg/kg Notes 127 & 188 127 127 & 191 13. Additive ACESULFAME POTASSIUM ASPARTAME CYCLAMATES NEOTAME SACCHARINS 14. Additive ACESULFAME POTASSIUM ASCORBIC ACID. 337 POTASSIUM ASCORBATE SACCHARINS SODIUM ASCORBATE SORBATES SUCRALOSE (TRICHLOROGALACTOSUCROSE) SULFITES TARTRATES 2005 2005 2005 2005 2005 2005 2005 GMP 80 mg/kg GMP 1000 mg/kg 300 mg/kg 50 mg/kg 4000 mg/kg 44 & 122 45 & 128 42.1. 91 & 122 Food Category No.(v)-(vii). 341(i)-(iii). 227.3. (iv) 296 440 338. 340(i)(iii). 91 & 122 Notes 188 952(i). Additive ACESULFAME POTASSIUM ASCORBIC ACID.(ii). 451(i). 91. (iv) 961 954(i)-(iv) 955 220-225. 40 & 122 17 & 122 69 191 13. 452(i)-(v). 335(i). 450(i)-(iii). (ii). 339(i)-(iii).1.2 INS 950 951 Vegetable nectar Year Adopted 2008 2007 2007 2007 2008 2007 2006 Max Level 350 mg/kg 600 mg/kg 400 mg/kg 65 mg/kg 80 mg/kg 300 mg/kg 50 mg/kg Notes 161 & 188 161 & 191 17 & 161 161 161 161 44 & 122 952(i). 539 334. 227. 343(i)-(iii).(ii).3. 228.1 INS 950 300 951 210-213 302 290 330 Fruit nectar Year Adopted 2005 2005 2005 2004 2005 2005 2005 2005 2005 2005 2005 Max Level 350 mg/kg GMP 600 mg/kg 1000 mg/kg GMP GMP 5000 mg/kg 400 mg/kg GMP GMP 1000 mg/kg 33. 228.3.

(iv) 961 955 SUCRALOSE (TRICHLOROGALACTOSUCROSE) SULFITES 220-225." "energy. 123 & 301 Additive ACESULFAME POTASSIUM ALITAME ALLURA RED AC ASCORBYL ESTERS ASPARTAME BEESWAX BENZOATES . 340(i)(iii). 227. 122 & 127 Food Category No. DLPECTINS PHOSPHATES 14. 228.(ii). 452(i)-(v). 91.(v)-(vii).(ii). 228.1. 450(i)-(iii). 14. 127 & 161 127 & 161 127 & 161 952(i). 539 334. 343(i)-(iii). 342(i). 127 & 128 Food Category No.(ii). 161 & 188 127 & 161 13 17. (ii).3. 341(i)-(iii).3. 539 2006 50 mg/kg 44.(ii). 335(i). 122 & 127 127 SULFITES TARTRATES 220-225.4 INS 950 951 210-213 Concentrates for vegetable nectar Year Adopted 2007 2007 2004 2007 2007 2007 Max Level 350 mg/kg 600 mg/kg 600 mg/kg 400 mg/kg 65 mg/kg 300 mg/kg Notes 127.1.1.CODEX STAN 192-1995 Table Two 248 Food Category No. 122 & 127 45. 227. (iv) 296 440 338. 122 & 127 127 127 33. 40. 305 951 901 210-213 Year Adopted 2007 2007 2009 2001 2007 2006 2004 Max Level 600 mg/kg 40 mg/kg 300 mg/kg 1000 mg/kg 600 mg/kg 200 mg/kg 600 mg/kg Notes 161 & 188 161 127 & 161 10 & 15 161 & 191 131 13. 337 2005 2005 50 mg/kg 4000 mg/kg 44. Additive ACESULFAME POTASSIUM ASPARTAME BENZOATES CYCLAMATES NEOTAME 14." or "electrolyte" drinks and particulated drinks INS 950 956 129 304. 122 & 127 952(i). 336(i). 542 303 954(i)-(iv) 301 200-203 955 POTASSIUM ASCORBATE SACCHARINS SODIUM ASCORBATE SORBATES SUCRALOSE (TRICHLOROGALACTOSUCROSE) 2005 2005 2005 2005 2005 GMP 80 mg/kg GMP 1000 mg/kg 300 mg/kg 127 127 127 42. including "sport. (ii).3 INS 302 290 330 Concentrates for fruit nectar Year Adopted 2005 2005 2005 2005 2005 2005 2005 Max Level GMP GMP 5000 mg/kg 400 mg/kg GMP GMP 1000 mg/kg Notes 127 69 & 127 127 17.4 Water-based flavoured drinks. 451(i). 339(i)-(iii). Additive CALCIUM ASCORBATE CARBON DIOXIDE CITRIC ACID CYCLAMATES MALIC ACID.

14.1. PARAINDIGOTINE (INDIGO CARMINE) IRON OXIDES ISOPROPYL CITRATES NEOTAME POLYDIMETHYLSILOXANE POLYETHYLENE GLYCOL POLYSORBATES PONCEAU 4R (COCHINEAL RED A) PROPYL GALLATE PROPYLENE GLYCOL ESTERS OF FATTY ACIDS QUILLAIA EXTRACTS RIBOFLAVINS STANNOUS CHLORIDE STEARYL CITRATE STEVIOL GLYCOSIDES 143 236 445(iii) 163(ii) 214. 386 2010 2001 2005 1999 2001 350 mg/kg 500 mg/kg 5000 mg/kg 250 mg/kg 200 mg/kg 17 & 127 18 21 FAST GREEN FCF FORMIC ACID GLYCEROL ESTER OF WOOD ROSIN GRAPE SKIN EXTRACT HYDROXYBENZOATES.SULFITE AMMONIA CARAMEL CARMINES CARNAUBA WAX CAROTENES.(ii) 512 484 960 1999 2001 1999 2009 2010 2009 2005 2001 2007 1999 2001 2007 2008 2001 2001 2007 2005 2001 1999 2011 100 mg/kg 100 mg/kg 150 mg/kg 300 mg/kg 500 mg/kg 100 mg/kg 100 mg/kg 200 mg/kg 33 mg/kg 20 mg/kg 1000 mg/kg 500 mg/kg 50 mg/kg 1000 mg/kg 500 mg/kg 50 mg/kg 50 mg/kg 20 mg/kg 500 mg/kg 200 mg/kg 26 43 132 & 168 15 127 161 181 27 25 .CODEX STAN 192-1995 Table Two 249 Food Category No.AMMONIA CARAMEL CARAMEL IV .e.f 141(i). BETA-.a(iii).(ii) 101(i).(ii) 2010 2009 2008 2003 2005 2009 2009 5000 mg/kg 50000 mg/kg 100 mg/kg 200 mg/kg 2000 mg/kg 100 mg/kg 300 mg/kg 9 178 131 952(i). VEGETABLE CAROTENOIDS CHLOROPHYLLS AND CHLOROPHYLLINS.4 Water-based flavoured drinks. COPPER COMPLEXES CYCLAMATES CYCLODEXTRIN. including "sport." or "electrolyte" drinks and particulated drinks INS 133 902 Year Adopted 2005 2006 Max Level 100 mg/kg 200 mg/kg 131 Notes Additive BRILLIANT BLUE FCF CANDELILLA WAX CARAMEL III . 218 132 172(i)-(iii) 384 961 900a 1521 432-436 124 310 477 999(i). (iv) 459 472e 242 385. BETADIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL DIMETHYL DICARBONATE ETHYLENE DIAMINE TETRA ACETATES 150c 150d 120 903 160a(ii) 160a(i). (ii)." "energy.

1. 14. coffee substitutes.1 INS 161g 243 954(i)-(iv) Carbonated water-based flavoured drinks Year Adopted 2011 2011 2008 Max Level 5 mg/kg 50 mg/kg 300 mg/kg 161 Notes LAURIC ARGINATE ETHYL ESTER SACCHARINS Food Category No. tea." or "electrolyte" drinks and particulated drinks INS 955 444 220-225.4.161 & 188 160 & 161 108 BENZOATES CANDELILLA WAX CARAMEL III . 227.4.CODEX STAN 192-1995 Table Two 250 Food Category No. Additive CANTHAXANTHIN FERRIC AMMONIUM CITRATE 14. 127 & 143 127 & 161 15 & 46 Notes 127 & 161 Additive SUCRALOSE (TRICHLOROGALACTOSUCROSE) SUCROSE ACETATE ISOBUTYRATE SULFITES SUNSET YELLOW FCF THIODIPROPIONATES TRIETHYL CITRATE Food Category No.AMMONIA CARAMEL 210-213 902 150c 2004 2001 2010 1000 mg/kg GMP 10000 mg/kg 13 108 160 & 7 .5 Coffee.3 INS 161g 381 243 1201 954(i)-(iv) Concentrates (liquid or solid) for waterbased flavoured drinks Year Adopted 2011 1999 2011 1999 2008 Max Level 5 mg/kg 10 mg/kg 50 mg/kg 500 mg/kg 300 mg/kg 127 & 161 Notes 127 23 127 LAURIC ARGINATE ETHYL ESTER POLYVINYLPYRROLIDONE SACCHARINS Food Category No. excluding cocoa INS Year Adopted Max Level Notes Additive ACESULFAME POTASSIUM ASPARTAME BEESWAX 950 951 901 2007 2007 2001 600 mg/kg 600 mg/kg GMP 160." "energy. including punches and ades Year Adopted 2011 Max Level 5 mg/kg Notes LAURIC ARGINATE ETHYL ESTER SACCHARINS 243 954(i)-(iv) 2011 2008 50 mg/kg 300 mg/kg 161 Food Category No.2 INS 161g Non-carbonated water-based flavoured drinks.1. 389 1505 Year Adopted 2007 1999 2006 2008 1999 1999 Max Level 300 mg/kg 500 mg/kg 70 mg/kg 100 mg/kg 1000 mg/kg 200 mg/kg 44.1. Additive CANTHAXANTHIN 14. herbal infusions.1.4. 14. 228.1. Additive CANTHAXANTHIN 14.4 Water-based flavoured drinks. and other hot cereal and grain beverages. 539 110 388. including "sport.

tea. VEGETABLE CAROTENOIDS DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL 150d 120 160a(ii) 160a(i). 386 900a 1201 220-225.CODEX STAN 192-1995 Table Two 251 Food Category No.AMMONIA CARAMEL CARAMEL IV . BETA-.1 INS 150c Beer and malt beverages Year Adopted 2010 Max Level 50000 mg/kg Notes CARAMEL III .1.2.AMMONIA CARAMEL 210-213 133 150c 2004 2005 2010 1000 mg/kg 200 mg/kg 1000 mg/kg 13 & 124 CARAMEL IV . 539 2011 2005 2005 2004 1999 1999 2006 50000 mg/kg 100 mg/kg 600 mg/kg 25 mg/kg 10 mg/kg 10 mg/kg 50 mg/kg 36 44 21 Food Category No.2.2 INS 129 Cider and perry Year Adopted 2009 Max Level 200 mg/kg Notes BENZOATES BRILLIANT BLUE FCF CARAMEL III . Additive ALLURA RED AC 14.SULFITE AMMONIA CARAMEL CARMINES CAROTENES.f 472e 2009 2005 2005 2009 2005 1000 mg/kg 200 mg/kg 600 mg/kg 200 mg/kg 5000 mg/kg . 14.a(iii). and other hot cereal and grain beverages.e. BLEACHED STEVIOL GLYCOSIDES SUCRALOSE (TRICHLOROGALACTOSUCROSE) SUCROGLYCERIDES 385. 386 961 954(i)-(iv) 904 960 955 474 2001 2007 2007 2001 2011 2007 2009 35 mg/kg 50 mg/kg 200 mg/kg GMP 200 mg/kg 300 mg/kg 1000 mg/kg 21 160 160 108 26 & 160 160 & 161 176 Food Category No. BETA-. VEGETABLE ETHYLENE DIAMINE TETRA ACETATES POLYDIMETHYLSILOXANE POLYVINYLPYRROLIDONE SULFITES 150d 120 160a(ii) 385. Additive 14. 227. 228. excluding cocoa INS 150d 903 472e 242 Year Adopted 2011 2006 2006 2004 Max Level 10000 mg/kg 200 mg/kg 500 mg/kg 250 mg/kg Notes 7 & 127 108 142 18 Additive CARAMEL IV .SULFITE AMMONIA CARAMEL CARNAUBA WAX DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL DIMETHYL DICARBONATE ETHYLENE DIAMINE TETRA ACETATES NEOTAME SACCHARINS SHELLAC.SULFITE AMMONIA CARAMEL CARMINES CAROTENES. coffee substitutes.5 Coffee. herbal infusions.

450(i)-(iii). PARA- 14.(ii) 220-225. VEGETABLE CAROTENOIDS DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL DIMETHYL DICARBONATE GRAPE SKIN EXTRACT 150c 150d 120 160a(ii) 160a(i). 452(i)-(v). 218 132 1105 Cider and perry Year Adopted 2004 2009 2010 2009 2004 2010 Max Level 250 mg/kg 300 mg/kg 200 mg/kg 200 mg/kg 500 mg/kg 880 mg/kg 33 Notes 18 181 27 INDIGOTINE (INDIGO CARMINE) LYSOZYME PHOSPHATES 338.2 INS 242 163(ii) 214. 228.AMMONIA CARAMEL CARAMEL IV .2. 340(i)(iii).CODEX STAN 192-1995 Table Two 252 Food Category No. 341(i)-(iii). 227.2.3 INS 150c 150d Fortified grape wine. 451(i). 539 2004 2004 2006 200 mg/kg 500 mg/kg 350 mg/kg 18 44 & 103 Food Category No.a(iii). 342(i).3 INS Grape wines Year Adopted Max Level Notes DIMETHYL DICARBONATE LYSOZYME SULFITES 242 1105 220-225.AMMONIA CARAMEL CARAMEL IV .4 INS Wines (other than grape) Year Adopted Max Level Notes ALLURA RED AC BENZOATES BRILLIANT BLUE FCF 129 210-213 133 2009 2003 2005 200 mg/kg 1000 mg/kg 200 mg/kg 13 CARAMEL III . 339(i)-(iii). and sweet grape wine Year Adopted 2010 2011 Max Level 50000 mg/kg 50000 mg/kg Notes CARAMEL III . 343(i)-(iii). grape liquor wine.SULFITE AMMONIA CARAMEL CARMINES CAROTENES. Additive 14.f 472e 242 163(ii) 2010 2009 2005 2005 2009 2005 2004 2009 1000 mg/kg 1000 mg/kg 200 mg/kg 600 mg/kg 200 mg/kg 5000 mg/kg 250 mg/kg 300 mg/kg 18 181 .e. 542 900a 1201 101(i).(v)-(vii).3.SULFITE AMMONIA CARAMEL Food Category No. 539 POLYDIMETHYLSILOXANE POLYVINYLPYRROLIDONE RIBOFLAVINS SULFITES 1999 1999 2005 2006 10 mg/kg 2 mg/kg 300 mg/kg 200 mg/kg 44 36 Food Category No. 228. Additive 14.2. BETA-.(ii).(ii). Additive 14. Additive DIMETHYL DICARBONATE GRAPE SKIN EXTRACT HYDROXYBENZOATES. 227.2.

340(i)(iii). 452(i)-(v). 339(i)-(iii). 227. Additive BENZOATES 14. 450(i)-(iii). 342(i).2. 228. 340(i)(iii).6 INS 129 133 Distilled spirituous beverages containing more than 15% alcohol Year Adopted 2009 2005 Max Level 300 mg/kg 200 mg/kg Notes CANTHAXANTHIN CARAMEL III .2.(v)-(vii).(ii).(ii). 539 2010 2009 2004 2010 2009 1000 mg/kg 1000 mg/kg 200 mg/kg 200 mg/kg 440 mg/kg 18 27 33 & 88 SULFITES 2006 200 mg/kg 44 Food Category No. 386 143 163(ii) 2011 2010 2011 2005 2005 2009 2005 2005 1999 2010 5 mg/kg 50000 mg/kg 50000 mg/kg 200 mg/kg 600 mg/kg 200 mg/kg 5000 mg/kg 25 mg/kg 100 mg/kg 300 mg/kg 181 21 INDIGOTINE (INDIGO CARMINE) PHOSPHATES 132 338.(v)-(vii). 343(i)-(iii).4 INS 132 101(i). 451(i).e.SULFITE AMMONIA CARAMEL DIMETHYL DICARBONATE HYDROXYBENZOATES.5 INS 210-213 Mead Year Adopted 2004 Max Level 1000 mg/kg Notes 13 CARAMEL III . 339(i)-(iii).CODEX STAN 192-1995 Table Two 253 Food Category No.AMMONIA CARAMEL CARAMEL IV . 539 Food Category No. 227. 542 220-225.AMMONIA CARAMEL CARAMEL IV . 452(i)-(v). 451(i).SULFITE AMMONIA CARAMEL CARMINES CAROTENES.(ii) Wines (other than grape) Year Adopted 2009 2005 2006 Max Level 200 mg/kg 300 mg/kg 200 mg/kg 44 Notes INDIGOTINE (INDIGO CARMINE) RIBOFLAVINS SULFITES 220-225. 218 338.(ii). 343(i)-(iii).f 472e 385.(ii). VEGETABLE CAROTENOIDS DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL ETHYLENE DIAMINE TETRA ACETATES FAST GREEN FCF GRAPE SKIN EXTRACT 161g 150c 150d 120 160a(ii) 160a(i). 228. 542 432-436 2009 2009 300 mg/kg 440 mg/kg 33 & 88 POLYSORBATES 2007 120 mg/kg . PARAPHOSPHATES 150c 150d 242 214. 341(i)-(iii). 341(i)-(iii). BETA-.2. Additive 14. 450(i)-(iii).a(iii). Additive ALLURA RED AC BRILLIANT BLUE FCF 14. 342(i).

wine and spirituous cooler-type beverages.6 INS Distilled spirituous beverages containing more than 15% alcohol Year Adopted Max Level Notes PONCEAU 4R (COCHINEAL RED A) SUCROGLYCERIDES SULFITES 124 474 220-225..f 952(i). VEGETABLE CAROTENOIDS CYCLAMATES DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL ETHYLENE DIAMINE TETRA ACETATES FAST GREEN FCF GRAPE SKIN EXTRACT INDIGOTINE (INDIGO CARMINE) NEOTAME POLYDIMETHYLSILOXANE POLYSORBATES PONCEAU 4R (COCHINEAL RED A) RIBOFLAVINS SACCHARINS STEVIOL GLYCOSIDES SUCRALOSE (TRICHLOROGALACTOSUCROSE) SULFITES SUNSET YELLOW FCF 385. 227. 14.CODEX STAN 192-1995 Table Two 254 Food Category No. 228.2. 539 110 2007 1999 2009 2009 2007 1999 2007 2008 2005 2007 2011 2008 2011 2008 25 mg/kg 100 mg/kg 300 mg/kg 200 mg/kg 33 mg/kg 10 mg/kg 120 mg/kg 200 mg/kg 100 mg/kg 80 mg/kg 200 mg/kg 700 mg/kg 250 mg/kg 200 mg/kg 21 181 26 161 44 . Additive 14. 228. BETA-.a(iii).AMMONIA CARAMEL CARAMEL IV .e. 539 2008 2009 2006 200 mg/kg 5000 mg/kg 200 mg/kg 44 SUNSET YELLOW FCF 110 2008 200 mg/kg Food Category No.g. beer.SULFITE AMMONIA CARAMEL CARMINES CAROTENES.(ii) 954(i)-(iv) 960 955 220-225. (iv) 472e Year Adopted 2007 2009 2007 2010 2003 2005 2011 2010 2011 2008 2005 2009 2007 2005 Max Level 350 mg/kg 200 mg/kg 600 mg/kg 350 mg/kg 1000 mg/kg 200 mg/kg 5 mg/kg 50000 mg/kg 50000 mg/kg 200 mg/kg 600 mg/kg 200 mg/kg 250 mg/kg 10000 mg/kg 17 178 191 113 13 Notes 188 Additive ACESULFAME POTASSIUM ALLURA RED AC ASPARTAME ASPARTAME-ACESULFAME SALT BENZOATES BRILLIANT BLUE FCF CANTHAXANTHIN CARAMEL III . (ii). 227. 386 143 163(ii) 132 961 900a 432-436 124 101(i). low alcoholic refreshers) INS 950 129 951 962 210-213 133 161g 150c 150d 120 160a(ii) 160a(i).2.7 Aromatized alcoholic beverages (e.

343(i)-(iii).(ii). 450(i)-(iii). 342(i). 451(i).potato. 341(i)-(iii). 305 210-213 2009 2001 2004 200 mg/kg 200 mg/kg 1000 mg/kg 161 10 13 BRILLIANT BLUE FCF BUTYLATED HYDROXYANISOLE CANTHAXANTHIN 133 320 161g 2005 2005 2011 200 mg/kg 200 mg/kg 45 mg/kg 15 & 130 CARMINES CAROTENES. 542 954(i)-(iv) 904 2009 2200 mg/kg 33 SACCHARINS SHELLAC.(ii) 2009 350 mg/kg 459 472e 163(ii) 2004 2005 2009 500 mg/kg 20000 mg/kg 500 mg/kg 181 .f 2005 2009 2010 200 mg/kg 100 mg/kg 100 mg/kg CHLOROPHYLLS AND CHLOROPHYLLINS.e. COPPER COMPLEXES CYCLODEXTRIN.(ii). 15. 339(i)-(iii). Additive ACESULFAME POTASSIUM ASPARTAME BEESWAX 15.CODEX STAN 192-1995 Table Two 255 Food Category No. BETADIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL GRAPE SKIN EXTRACT 141(i). BLEACHED 2007 2001 100 mg/kg GMP 3 STEVIOL GLYCOSIDES SUCRALOSE (TRICHLOROGALACTOSUCROSE) TERTIARY BUTYLHYDROQUINONE THIODIPROPIONATES 960 955 319 388. flour or starch based (from roots and tubers. VEGETABLE CAROTENOIDS 120 160a(ii) 160a(i).0 INS 950 951 901 321 902 150c 150d 903 961 Ready-to-eat savouries Year Adopted 2007 2008 2001 2006 2001 2009 2009 2006 2007 Max Level 350 mg/kg 500 mg/kg GMP 200 mg/kg GMP 10000 mg/kg 10000 mg/kg 200 mg/kg 32 mg/kg 3 Notes 188 191 3 15 & 130 3 BUTYLATED HYDROXYTOLUENE CANDELILLA WAX CARAMEL III . cereal.a(iii). 389 2011 2008 2005 1999 170 mg/kg 1000 mg/kg 200 mg/kg 200 mg/kg 26 161 15 & 130 46 Food Category No. BETA-.(v)-(vii).SULFITE AMMONIA CARAMEL CARNAUBA WAX NEOTAME PHOSPHATES 338. pulses and legumes) INS Year Adopted Max Level Notes Additive ALLURA RED AC ASCORBYL ESTERS BENZOATES 129 304.AMMONIA CARAMEL CARAMEL IV . 452(i)-(v). 340(i)(iii).1 Snacks .

(ii) 472e 163(ii) 214. including coated nuts and nut mixtures (with e.(ii) Snacks .2 INS 129 304.fish based Year Adopted 2009 2010 2009 Max Level 200 mg/kg 100 mg/kg 350 mg/kg Notes 178 CAROTENES.3 INS 120 160a(ii) 141(i). 15. 228. VEGETABLE CHLOROPHYLLS AND CHLOROPHYLLINS. pulses and legumes) INS 214. 218 132 Year Adopted 2009 2009 Max Level 300 mg/kg 200 mg/kg Notes 27 Additive HYDROXYBENZOATES.. 227. BETA-. Additive CARMINES 15. PARAINDIGOTINE (INDIGO CARMINE) IRON OXIDES PONCEAU 4R (COCHINEAL RED A) PROPYL GALLATE 172(i)-(iii) 124 310 2005 2008 2005 500 mg/kg 200 mg/kg 200 mg/kg 15 & 130 RIBOFLAVINS SORBATES SULFITES 101(i). COPPER COMPLEXES .CODEX STAN 192-1995 Table Two 256 Food Category No. flour or starch based (from roots and tubers. PARAINDIGOTINE (INDIGO CARMINE) IRON OXIDES PONCEAU 4R (COCHINEAL RED A) PROPYL GALLATE RIBOFLAVINS SORBATES 160a(i). 305 133 320 120 160a(ii) Processed nuts.1 Snacks . COPPER COMPLEXES DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL GRAPE SKIN EXTRACT HYDROXYBENZOATES.(ii) 200-203 220-225.g.potato. 218 132 172(i)-(iii) 124 310 101(i).(ii) 200-203 2005 2009 2010 2009 2005 2008 2005 2005 2009 10000 mg/kg 300 mg/kg 300 mg/kg 100 mg/kg 400 mg/kg 100 mg/kg 200 mg/kg 1000 mg/kg 1000 mg/kg 42 15 & 130 181 27 Food Category No. VEGETABLE CAROTENOIDS CHLOROPHYLLS AND CHLOROPHYLLINS.e. cereal. dried fruit) Year Adopted 2009 2001 2005 2005 2005 2011 2009 2009 Max Level 100 mg/kg 200 mg/kg 100 mg/kg 200 mg/kg 100 mg/kg 20000 mg/kg 100 mg/kg 100 mg/kg 3 15 & 130 10 Notes BUTYLATED HYDROXYANISOLE CARMINES CAROTENES. Additive ALLURA RED AC ASCORBYL ESTERS BRILLIANT BLUE FCF 15.f 141(i). BETA-. 539 2005 2009 2006 1000 mg/kg 1000 mg/kg 50 mg/kg 42 44 SUNSET YELLOW FCF 110 2008 200 mg/kg Food Category No.a(iii).

Additive GRAPE SKIN EXTRACT 15.fish based Year Adopted 2011 Max Level 400 mg/kg Notes Food Category No.AMMONIA CARAMEL CARAMEL IV .CODEX STAN 192-1995 Table Two 257 Food Category No.15 Year Adopted 2004 1999 1999 Max Level 1000 mg/kg 1000 mg/kg 1000 mg/kg Notes 13 CARAMEL III .SULFITE AMMONIA CARAMEL .foods that could not be placed in categories 01 .3 INS 163(ii) Snacks .0 INS 210-213 150c 150d Composite foods . Additive BENZOATES 16.

Flour basis. 10 000 mg/kg for use in ready-to-drink coffee products. coatings or decorations for fruit. For decoration. As anhydrous sodium ferrocyanide. thickeners and/or gums. As residual SO2. As ascorbyl stearate. As formic acid. Excluding products conforming to the Standard for Jams. On total amount of stabilizers. Only when product contains butter or other fats and oils. Added level. As aluminium. marking or branding the product. residue not detected in ready-to-eat food. On dry ingredient. Residual level. Anhydrous basis. As weight of nonfat milk solids. As phosphorus. stamping. As residual NO3 ion. to enhance the effectiveness of benzoates and sorbates. As thiodipropionic acid. As iron. meat or fish. Level in creaming mixture. Jellies and Marmalades (CODEX STAN 296-2009). For use in hydrolyzed protein liquid formula only. Used in cocoa fat. As tartaric acid. As benzoic acid. As para-hydroxybenzoic acid. then the ADI of 33 000 U/kg bw becomes: [(33 000 U/kg bw) x (0. ADI conversion: if a typical preparation contains 0. Surface treatment. Use in breading or batter coatings only.825 mg/kg bw Reporting basis not specified. For coffee substitutes only.025 μg/U) x (1 mg/1 000 μg)] = 0. Fat or oil basis. For olives only. vegetables.025 μg/U. INS 451i (pentasodium triphosphate) only. On egg yolk weight. dry weight. use level on ready-to-eat basis. As steviol equivalents. As cyclamic acid. . For use in glaze. As anhydrous calcium disodium ethylenediaminetetraacetate. Of the mash used. As tin. As residual NO2 ion.CODEX STAN 192-1995 Table Two 258 Notes to the General Standard for Food Additives Note 1 Note 2 Note 3 Note 4 Note 5 Note 6 Note 7 Note 8 Note 9 Note 10 Note 11 Note 12 Note 13 Note 14 Note 15 Note 16 Note 17 Note 18 Note 19 Note 20 Note 21 Note 22 Note 23 Note 24 Note 25 Note 26 Note 27 Note 28 Note 29 Note 30 Note 31 Note 32 Note 33 Note 34 Note 35 Note 36 Note 37 Note 38 Note 39 Note 40 Note 41 Note 42 Note 43 Note 44 Note 45 Note 46 Note 47 Note 48 As adipic acid. As sorbic acid. For use in smoked fish products only. For use in cloudy juices only. dry mix or concentrate basis. Carryover from flavouring substances. As bixin. dry basis.

In the finished product/final cocoa and chocolate products. Excluding chocolate milk. 50 000 mg/kg for pickling and balsamic vinegars only. Level added to dry beans. Equivalent to 1 mg/dm2 surface application to a maximum depth of 5 mm. Carryover from the ingredient. Except for use in liquid egg whites at 8 800 mg/kg as phosphorus. within the limits for sodium. If used as a carbonating agent. As the acid. Except whole fish. Carryover from nutrient preparations. potassium and sodium salts only. Use level in sausage casings. 200 mg/kg in ready-to-eat food. On a dried weight basis of the high intensity sweetener. On amount of dairy ingredients. calcium. Except natural wine produced from Vitis vinifera grapes. residue in sausage prepared with such casings should not exceed 100 mg/kg. For use in provolone cheese only. Use in milk powder for vending machines only. Use as packaging gas. L(+)-form only. Provided starch is not present. uncured sausage) only. Excluding tomato-based sauces. singly or in combination. For use in cocktail cherries and candied cherries only.CODEX STAN 192-1995 Table Two Note 49 Note 50 Note 51 Note 52 Note 53 Note 54 Note 55 259 Note 56 Note 57 Note 58 Note 59 Note 60 Note 61 Note 62 Note 63 Note 64 Note 65 Note 66 Note 67 Note 68 Note 69 Note 70 Note 71 Note 72 Note 73 Note 74 Note 75 Note 76 Note 77 Note 78 Note 79 Note 80 Note 81 Note 82 Note 83 Note 84 Note 85 Note 86 Note 87 Note 88 Note 89 Note 90 Note 91 Note 92 Note 93 Note 94 Note 95 Note 96 Note 97 Note 98 Note 99 For use on citrus fruits only. Treatment level. Equivalent to 2 mg/dm2 surface application to a maximum depth of 5 mm. As copper. For use on nuts only. For use in coatings only. As calcium. Ready-to-eat basis. Singly or in combination. and in liquid whole eggs at 14 700 mg/kg as phosphorus. For use in products with no added sugar only. Use in whipped dessert toppings other than cream only. . Use as carbonating agent. Excluding liquid whey and whey products used as ingredients in infant formula. For dust control. For use in herbs only. GMP is 1 part benzoyl peroxide and not more than 6 parts of the subject additive by weight. 6 000 mg/kg for Crangon crangon and Crangon vulgaris. Benzoates and sorbates.2 mg/kg. For use in minced fish only. For sandwich spreads only. For use in shrimp. For use in milk-sucrose mixtures used in the finished product. For use in loganiza (fresh. Calcium. anhydrous basis. As formaldehyde. For special nutritional uses only. the CO2 in the finished wine shall not exceed 39. and potassium specified in the commodity standard. For use in surimi and fish roe products only. For use in fish roe only. For infants over 1 year of age only. For use in fish fillets and minced fish only. Use in potatoes only.

For use as a release agent for baking pans in a mixture with vegetable oil. 260 Note 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.75 L) x (1 L/kg) x (10E6 mg/kg) = 3 000 mg/kg Note 110 For use in frozen French fried potatoes only. . Note 108 For use on coffee beans only. For use in pineapple juice only. For use in energy-reduced products only. butylated hydroxytoluene (INS 321). Note 101 Use level singly.5. As served to the consumer. For use as an acidity regulator in grape juice. Except for use in frozen avocado at 300 mg/kg. Excluding cocoa powder. desiccated coconut at 200 mg/kg and coconut from which oil has been partially extracted at 50 mg/kg. Singly or in combination: butylated hydroxyanisole (INS 320). INS 334 (tartaric acid) only. Note 111 Excluding 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.45 kg/lb) x (1 gal/3. Except for use in cereal-based puddings at 500 mg/kg. As a result of use as a flavour carrier. Except for use in loganiza (fresh. not to exceed 15 000 mg/kg in combination. Note 104 Maximum 5 000 mg/kg residue in bread and yeast-leavened bakery products. Only for products containing less than 7% ethanol. Except for use in tocino (fresh. Note 105 Except for use in dried gourd strips (Kampyo) at 5 000 mg/kg. Note 103 Except for use in special white wines at 400 mg/kg. tertiary butylated hydroquinone (INS 319). For releasing dough in dividing or baking only.68). For use in mollusks. Excluding fermented fish products at 1 000 mg/kg. Subject to national legislation of the importing country. Note 109 Use level reported as 25 lbs/1 000 gal x (0. Note 102 For use in fat emulsions for baking purposes only. Note 112 For use in grated cheese only. Combined use of aspartameacesulfame 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. bleached raisins at 1500 mg/kg. Any combination of butylated hydroxyanisole (INS 320).CODEX STAN 192-1995 Table Two Note 100 Only for crystalline products and sugar toppings. and echinoderms only. Except for use at 130 mg/kg (dried basis) in semi-frozen beverages.68). Note 106 Except for use in Dijon mustard at 500 mg/kg. uncured sausage) at 1 000 mg/kg. 1 000 mg/kg for beverages with pH greater than 3. Except for use in dried apricots at 2000 mg/kg. For use in doughs only. and propyl gallate (INS 310). and propyl gallate (INS 310) at 200 mg/kg.44). Use level reported as aspartame equivalents (the reported maximum level can be converted to an aspartame-acesulfame salt basis by dividing by 0. Note 113 Use level reported as acesulfame potassium equivalents (the reported maximum level can be Note 114 Note 115 Note 116 Note 117 Note 118 Note 119 Note 120 Note 121 Note 122 Note 123 Note 124 Note 125 Note 126 Note 127 Note 128 Note 129 Note 130 Note 131 Note 132 Note 133 Note 134 Note 135 Note 136 Note 137 Note 138 Note 139 Note 140 converted to an aspartame-acesulfame salt basis by dividing by 0. Except for use in caviar at 2 500 mg/kg. crustaceans. provided that single use limits are not exceeded. cured sausage) at 1 000 mg/kg. To prevent browning of certain light coloured vegetables.64). butylated hydroxytoluene (INS 321). Except for use in canned abalone (PAUA) at 1 000 mg/kg. 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.

Note 151 Use level for soy-based formula. Note 169 For use in fat-based sandwich spreads only. INS 321). Note 160 For use in ready-to-drink products and pre-mixes for ready-to-drink products only. Note 155 For use in frozen. Note 156 For use in microsweets and breath freshening mints at 2 500 mg/kg. Note 184 For use in nutrient coated rice grain premixes only. Note 171 Excluding anhydrous milkfat. Note 146 Use level for beta-carotene (synthetic) (INS 160ai). Note 178 Expressed as carminic acid. at consistency with Section 3. Note 147 Excluding whey powders for infant food. Note 142 Excluding coffee and tea. Note 161 Subject to national legislation of the importing country aimed. Note 186 For use in flours with additives only. INS 320) and butylated hydroxytoluene (BHT. Note 159 For use in pancake syrup and maple syrup only. Note 173 Excluding instant noodles containing vegetables and eggs. Note 148 For use in microsweets and breath freshening mints at 10 000 mg/kg Note 149 Except for use in fish roe at 100 mg/kg. coconut cream. Note 143 For use in fruit juice-based drinks and dry ginger ale only. Note 182 Except for use in coconut milk. Note 166 For milk-based sandwich spreads only. Note 174 Singly or in combination: sodium aluminium silicate (INS 554). Note 170 Excluding products conforming to the Standard for Fermented Milks (CODEX STAN 243-2003). 35 mg/kg for beta-apo-8'-carotenal (INS 160e) 261 and beta-apo-8'-carotenoic acid.CODEX STAN 192-1995 Table Two Note 141 For use in white chocolate only. Note 175 Except for use in jelly-type fruit-based desserts at 200 mg/kg. Note 183 Products conforming to the Standard for Chocolate and Chocolate Products (CODEX STAN 87-1981) may only use colours for surface decoration. Note 179 To restore the natural colour lost in processing only. Note 168 Quillaia extract type 1 (INS 999(i)) only. Note 145 Products are energy reduced or with no added sugar. Note 185 As norbixin. Acceptable maximum use level is expressed on saponin basis. 1 000 mg/kg for hydrolyzed protein and/or amino acid-based formula. . Note 176 For use in canned liquid coffee only. Note 153 For use in instant noodles only. Note 150 Use level for soy-based formula. shredded. Note 158 For use in microsweets and breath freshening mints at 1 000 mg/kg.2 of the Preamble. Note 154 For use in coconut milk only. Note 162 For use in dehydrated products and salami-type products only. Note 144 For use in sweet and sour products only. Note 163 For use in microsweets and breath freshening mints at 3 000 mg/kg. and aluminium silicate (INS 559). or grated cheese only. 25 000 mg/kg for hydrolyzed protein and/or amino acid-based formula. methyl or ethyl ester (INS 160f). cut. Note 172 Except for use in fruit sauces. in particular. Note 165 For use in products for special nutritional use only. Note 152 For frying purposes only. coconut milk and "fruit bars" at 50 mg/kg. sliced apples only. Note 164 For use in microsweets and breath freshening mints at 30 000 mg/kg. Note 177 For use in sliced. Note 157 For use in microsweets and breath freshening mints at 2 000 mg/kg. fruit toppings. Note 167 For dehydrated products only. calcium aluminium silicate (INS 556). Note 180 Singly or in combination: butylated hydroxyanisole (BHA. Note 181 Expressed as anthocyanin.

Note 207 For use at 50. energy. Note 197 Singly or in combination: butylated hydroxytoluene (BHT. INS 321) and tertiary butylhydroquinone (TBHQ. Note 202 For use in brine used in the production of sausage only. Note 211 For use in noodles only. Note 193 For use in crustacean and fish pastes only. butylated hydroxytoluene (BHT. Note 196 Singly or in combination: butylated hydroxyanisole (BHA. Note 208 For use in dried and dehydrated products only. Note 194 Only for use in instant noodles conforming to the Standard for Instant Noodles (CODEX STAN 249- 2006). INS 321) and propyl gallate (INS 310). Note 190 Except for use in fermented milk drinks at 500 mg/kg. Note 192 For liquid products only. Note 210 For use in pasta made from Triticum aestivum. Note 215 Excluding products conforming to the Standard for Fat Spreads and Blended Spreads (CODEX STAN 256-2007). butylated hydroxytoluene (BHT. Note 188 Not to exceed the maximum use level for acesulfame potassium (INS 950) singly or in combination 262 with aspartame-acesulfame salt (INS 962). Note 209 Excluding products conforming to the Standard for Blend of Skimmed Milk and Vegetable Fat in Powdered Form (CODEX STAN 251-2006). Note 218 Only sulfites can be used as preservatives and antioxidants in the products covered by the Standard for Desiccated Coconut (CODEX STAN 177-1991).CODEX STAN 192-1995 Table Two Note 187 Ascorbyl palmitate (INS 304) only. Note 189 Excluding rolled oats. Note 216 For use in maize-based products only. Note 200 Except for use in Japanese style 'lachs ham' of pork loin (cured and non-heat-treated) at 120 mg/kg as steviol equivalents Note 201 For use in flavoured products only. Note 198 Use level for solid products (e. INS 319). Note 191 Not to exceed the maximum use level for aspartame (INS 951) singly or in combination with aspartame-acesulfame salt (INS 962). INS 320). Note 204 For use at 50 mg/kg in longan and lichee only. . meal replacement or fortified bars). Note 199 For use in microsweets and breath freshening mints at 6000 mg/kg as steviol equivalents. Note 301 Interim maximum level. Note 206 For use at 30 mg/kg as a bleaching agent only for products conforming to the Standard for Aqueous Coconut Products (CODEX STAN 240-2003). Note 214 Excluding products conforming to the Standard for Dairy Fat Spreads (CODEX STAN 253-2006). Note 195 Singly or in combination: butylated hydroxyanisole (BHA. and for use in noodles. Note 205 For use at 50 mg/kg to prevent browning of certain light colored vegetables. Note 217 For use at 300 mg/kg in toppings only. 600 mg/kg as steviol equivalents for use in liquid products..g.000 mg/kg in soybean sauce intended for further processing. Note 212 Except for products conforming to the Standard for Bouillon and Consommés (CODEX STAN 117- 1981) at 3000 mg/kg. Note 203 For use in chewable supplements only. INS 321) and propyl gallate (INS 310). INS 320). Note 213 For use in liquid products containing high intensity sweeteners only.

Emulsifier. Glazing agent. Unless Otherwise Specified. Sequestrant. Thickener 1999 1999 1451 1401 Acetylated oxidized starch Acid treated starch Emulsifier. Stabilizer. Humectant. Stabilizer. Stabilizer. Thickener Bulking agent. Stabilizer. Foaming agent. Thickener 2005 1999 406 Agar Bulking agent. Stabilizer. glacial Acetic and fatty acid esters of glycerol Functional Class Acidity regulator. Sequestrant. Carrier. Stabilizer. Humectant. in Accordance with GMP INS No 260 472a Additive Acetic acid. Thickener Emulsifier. Thickener 1999 400 Alginic acid 1999 1402 Alkaline treated starch 1999 1100 1100 alpha-Amylase from Aspergillus oryzae var. Flour treatment agent 1999 1999 alpha-Amylase from Bacillus licheniformis (Carbohydrase) Flour treatment agent 1100 alpha-Amylase from Bacillus megaterium expressed in Bacillus subtilis alpha-Amylase from Bacillus stearothermophilus Flour treatment agent 1999 1100 Flour treatment agent 1999 1100 alpha-Amylase from Bacillus stearothermophilus expressed in Bacillus subtilis alpha-Amylase from Bacillus subtilis Flour treatment agent 1999 1100 Flour treatment agent 1999 264 Ammonium acetate Acidity regulator 1999 . Gelling agent. Stabilizer. Thickener Emulsifier. Thickener Emulsifier. Gelling agent. Emulsifier.CODEX STAN 192-1995 Table Three 263 CODEX GENERAL STANDARD FOR FOOD ADDITIVES TABLE THREE Additives Permitted for Use in Food in General. Carrier. Glazing agent. Preservative Emulsifier. Stabilizer Year Adopted 1999 1999 1422 1414 Acetylated distarch adipate Acetylated distarch phosphate Emulsifier.

Flour treatment agent. Thickener Antioxidant Acidity regulator. L- Acidity regulator. Sequestrant. Stabilizer. Bulking agent. Raising agent Acidity regulator 1999 1999 328 300 Ammonium lactate Ascorbic acid. Preservative. Stabilizer. Foaming agent. Humectant. Anticaking agent. Thickener Flavour enhancer 1999 1999 578 526 327 Calcium gluconate Calcium hydroxide Calcium lactate Acidity regulator. DLCalcium oxide Acidity regulator Acidity regulator. Sequestrant Acidity regulator. Flour treatment agent 1999 1999 162 1403 Beet red Bleached starch Colour Emulsifier. Stabilizer Flavour enhancer 1999 629 Calcium 5'-guanylate 1999 633 634 263 Calcium 5'-inosinate Calcium 5'-ribonucleotides Calcium acetate Flavour enhancer Flavour enhancer Acidity regulator. Foaming agent. Flour treatment agent Acidity regulator. Flour treatment agent. Glazing agent. Thickener 503(i) 510 Ammonium carbonate Ammonium chloride Acidity regulator. Sequestrant. Carrier. Stabilizer. Firming agent Acidity regulator. Flour treatment agent 1999 1999 282 552 Calcium propionate Calcium silicate Preservative Anticaking agent 1999 1999 516 Calcium sulfate Caramel I – plain caramel Firming agent. Firming agent. Sequestrant. Gelling agent.CODEX STAN 192-1995 Table Three 264 INS No 403 Additive Ammonium alginate Functional Class Year Adopted 1999 Bulking agent. Emulsifier. Stabilizer 1999 1999 1999 404 Calcium alginate Antifoaming agent. Thickener 1999 1999 1101(iii) Bromelain Flavour enhancer. Humectant. Antioxidant. Stabilizer. Stabilizer Colour 1999 150a 1999 . Stabilizer 1999 302 170(i) Calcium ascorbate Calcium carbonate 1999 1999 509 623 Calcium chloride Calcium di-L-glutamate Firming agent. Glazing agent. Gelling agent. Carrier. Flour treatment agent 1999 1999 1999 352(ii) 529 Calcium malate. Raising agent Flour treatment agent 1999 1999 503(ii) 527 Ammonium hydrogen carbonate Ammonium hydroxide Acidity regulator. Colour.

Thickener 1999 1999 1999 626 412 Guanylic acid. Antioxidant. Glazing agent. Stabilizer 1999 1999 468 Cross-linked sodium carboxymethyl cellulose (Crosslinked-cellulose gum) Curdlan Stabilizer. Thickener 1999 1999 . Thickener Bulking agent. alphaCyclodextrin. Glazing agent. Carrier. Stabilizer. Humectant. Stabilizer. Thickener Acidity regulator. Emulsifier. Carrier. 5'Guar gum Flavour enhancer Emulsifier. Gelling agent. roasted starch Dipotassium 5'-guanylate Emulsifier. Thickener 1999 1999 140 1001 Chlorophylls Choline salts and esters Colour Emulsifier 1999 1999 330 472c Citric acid Citric and fatty acid esters of glycerol Acidity regulator. Thickener 2001 457 458 Cyclodextrin. Stabilizer. Thickener Stabilizer. Thickener Acidity regulator 1999 1999 418 575 Gellan gum Glucono delta-lactone Gelling agent. Stabilizer. Emulsifier. Stabilizer. Stabilizer.CODEX STAN 192-1995 Table Three 265 INS No 290 Additive Carbon dioxide Functional Class Year Adopted 1999 Carbonating agent. Humectant. Flour treatment agent. Packaging gas. Sequestrant Antioxidant. Preservative. Raising agent. Thickener Flavour enhancer 1999 1999 627 631 Disodium 5'-guanylate Disodium 5'-inosinate Flavour enhancer Flavour enhancer 1999 1999 635 1412 315 Disodium 5'-ribonucleotides Distarch phosphate Erythorbic Acid (Isoascorbic acid) Flavour enhancer Emulsifier. Stabilizer. Sequestrant 1999 1999 1102 620 422 Glucose oxidase Glutamic acid. Gelling agent. Stabilizer. gamma- 2005 2001 1400 628 Dextrins. Thickener 2001 1999 467 297 Ethyl hydroxyethyl cellulose Fumaric acid Emulsifier. L(+)Glycerol Antioxidant Flavour enhancer Humectant. Sweetener Bulking agent. Thickener 2005 424 Firming agent. Propellant 410 407 Carob bean gum Carrageenan Emulsifier. Sequestrant. Thickener Antioxidant 1999 1999 1999 968 462 Erythritol Ethyl cellulose Flavour enhancer. Thickener Stabilizer.

Emulsifier. Stabilizer. Firming agent. Sweetener 1999 . DL- 1999 530 553(i) Magnesium oxide Magnesium silicate. Emulsifier. Sweetener Emulsifier. Foaming agent. Glazing agent. Flavour enhancer Acidity regulator. L-. Thickener Bulking agent. Stabilizer. Flavour enhancer Acidity regulator 2009 1999 965(i) Maltitol Bulking agent. Stabilizer Emulsifier. Thickener 1999 1999 322(i) 1104 504(i) Lecithin Lipases Magnesium carbonate Antioxidant. Stabilizer. Humectant. Sweetener. Colour retention agent Colour retention agent. Sequestrant. Carrier. Firming agent. Colour retention agent Acidity regulator. Stabilizer. D. Flour treatment agent 1999 329 Magnesium lactate. Stabilizer. Glazing agent.CODEX STAN 192-1995 Table Three 266 INS No 414 Additive Gum arabic (Acacia gum) Functional Class Bulking agent. Carrier. Stabilizer. Thickener Year Adopted 1999 507 463 Hydrochloric acid Hydroxypropyl cellulose Acidity regulator Emulsifier. Humectant. Anticaking agent. Glazing agent. Thickener 1999 1999 1442 464 Hydroxypropyl distarch phosphate Hydroxypropyl methyl cellulose Emulsifier. DL- Firming agent. Emulsifier. Stabilizer. Thickener Acidity regulator 1999 270 Lactic acid. Glazing agent. synthetic Anticaking agent Anticaking agent 1999 1999 518 296 Magnesium sulfate Malic acid. Gelling agent. Thickener 1999 416 Karaya gum 1999 425 Konjac flour Carrier. Stabilizer Flavour enhancer 1999 1999 1999 511 625 Magnesium chloride Magnesium di-L-glutamate 1999 1999 580 Magnesium gluconate Acidity regulator.and DL- 1999 472b 966 Lactic and fatty acid esters of glycerol Lactitol Emulsifier. Emulsifier Flavour enhancer Acidity regulator. 5'- Emulsifier. Thickener Flavour enhancer 1999 1999 953 Isomalt (Hydrogenated isomaltulose) Anticaking agent. Thickener 1999 1999 1440 630 Hydroxypropyl starch Inosinic acid. Stabilizer. Anticaking agent. Colour retention agent 1999 528 Magnesium hydroxide 1999 504(ii) Magnesium hydroxide carbonate Acidity regulator. Bulking agent. Glazing agent. Emulsifier.

Stabilizer. Stabilizer. Thickener 1999 461 Methyl cellulose 1999 465 460(i) Methyl ethyl cellulose Microcrystalline cellulose (Cellulose gel) Emulsifier. Bulking agent. Stabilizer. Thickener 1999 1404 Oxidized starch 1999 1101(ii) 440 Papain Pectins Flavour enhancer Emulsifier. insoluble Sweetener Colour retention agent. Emulsifier. Propellant Emulsifier. Stabilizer 2001 1999 632 261 402 Potassium 5’-inosinate Potassium acetates Potassium alginate Flavour enhancer Acidity regulator. Stabilizer. Emulsifier. Stabilizer. Bulking agent. Glazing agent. Gelling agent. Gelling agent. Thickener 1999 1999 964 1202 Polyglycitol syrup Polyvinylpyrrolidone. Humectant. Propellant 1999 1999 942 Nitrous oxide Antioxidant.and di-glycerides of fatty acids 1999 624 622 621 Monoammonium L-glutamate Monopotassium L-glutamate Monosodium L-glutamate Flavour enhancer Flavour enhancer Flavour enhancer 1999 1999 1999 1410 941 Monostarch phosphate Nitrogen Emulsifier. Gelling agent. Thickener Antioxidant 1999 1999 1999 303 Potassium ascorbate 1999 501(i) 508 332(i) Potassium carbonate Potassium chloride Potassium dihydrogen citrate Acidity regulator. Thickener 1999 1999 1413 1200 Phosphated distarch phosphate Polydextroses Emulsifier. Stabilizer. Emulsifier. Glazing agent. Glazing agent. Foaming agent. Thickener Antifoaming agent. Emulsifier. Foaming agent. Glazing agent. Emulsifier. Carrier. Humectant. Sequestrant. Stabilizer Flavour enhancer. Foaming agent. Sweetener Year Adopted 1999 421 Mannitol Anticaking agent. Stabilizer 1999 1999 471 Mono. Thickener Packaging gas. Packaging gas. Sequestrant 1999 . Foaming agent. Stabilizer. Stabilizer. Humectant. Stabilizer 1999 1999 1999 577 Potassium gluconate Acidity regulator. Carrier. Preservative Bulking agent. Stabilizer. Thickener Bulking agent. Sweetener Bulking agent. Stabilizer. Humectant. Thickener Acidity regulator.CODEX STAN 192-1995 Table Three 267 INS No 965(ii) Additive Maltitol syrup Functional Class Bulking agent. Thickener Anticaking agent. Sequestrant. Stabilizer.

Glazing agent. Sequestrant. enzymatically hydrolysed (Cellulose gum. Stabilizer. Thickener 1999 469 Sodium carboxymethyl cellulose. potassium and sodium Silicon dioxide. calcium. Bulking agent. Antioxidant 1999 1999 1999 351(ii) 283 Potassium malate Potassium propionate Acidity regulator Preservative 1999 1999 515(i) 460(ii) Potassium sulfate Powdered cellulose Acidity regulator Anticaking agent. amorphous Anticaking agent. Carrier. Emulsifier. Humectant. Stabilizer. Thickener 1999 1999 407a 944 Processed eucheuma seaweed (PES) Propane Emulsifier. enzymatically hydrolyzed) Sodium dihydrogen citrate 2001 331(i) Acidity regulator. Glazing agent. Emulsifier. Stabilizer. Sequestrant. Stabilizer 2009 1999 470(ii) 551 Salts of oleic acid with calcium. Emulsifier. Thickener Antioxidant Acidity regulator. Humectant. potassium and sodium Glazing agent Anticaking agent. Humectant Antioxidant 1999 1999 365 576 Sodium fumarates Sodium gluconate Acidity regulator Sequestrant. Thickener Propellant 2001 1999 280 1101(i) Propionic acid Protease Preservative Flavour enhancer. Gelling agent. Humectant. Stabilizer Anticaking agent 1999 1999 262(i) 401 Sodium acetate Sodium alginate Acidity regulator. Emulsifier. Stabilizer. Preservative. Stabilizer Year Adopted 1999 351(i) 525 326 Potassium hydrogen malate Potassium hydroxide Potassium lactate Acidity regulator Acidity regulator Acidity regulator.CODEX STAN 192-1995 Table Three 268 INS No 501(ii) Additive Potassium hydrogen carbonate Functional Class Acidity regulator. Anticaking agent. Emulsifier. Thickener Stabilizer. Gelling agent. Gelling agent. Glazing agent. Emulsifier. Stabilizer 1999 1999 1204 470(i) Pullulan Salts of myristic. Raising agent 1999 1999 301 500(i) Sodium ascorbate Sodium carbonate 1999 1999 466 Sodium carboxymethyl cellulose (Cellulose gum) Bulking agent. Flour treatment agent. Sequestrant Bulking agent. Firming agent. Thickener 1999 1999 . Foaming agent. Stabilizer. palmitic and stearic acids with ammonia. Stabilizer 1999 350(ii) 316 Sodium DL-malate Sodium erythorbate (Sodium isoascorbate) Acidity regulator.

Thickener 1999 1999 417 957 171 Tara gum Thaumatin Titanium dioxide Stabilizer. Foaming agent. Stabilizer. Raising agent Year Adopted 1999 350(i) 524 Sodium hydrogen DL-malate Sodium hydroxide Acidity regulator. Thickener Anticaking agent. Sequestrant. Humectant 1999 1999 380 333(iii) Triammonium citrate Tricalcium citrate Acidity regulator Acidity regulator. Sequestrant. Sequestrant. Stabilizer 1999 1999 332(ii) 331(iii) Tripotassium citrate Trisodium citrate Acidity regulator. Emulsifier. Anticaking agent. Stabilizer. Humectant Acidity regulator 1999 1999 325 Sodium lactate Acidity regulator.CODEX STAN 192-1995 Table Three 269 INS No 500(ii) Additive Sodium hydrogen carbonate Functional Class Acidity regulator. Sweetener 1999 420(ii) Sorbitol syrup 1999 1420 1450 Starch acetate Starch sodium octenyl succinate Emulsifier. Stabilizer. Thickener Emulsifier. Thickener Emulsifier. Sweetener. Humectant. Thickener Flavour enhancer. Firming agent. Sequestrant. Thickener 1999 1999 1405 553(iii) Starches. Stabilizer. Stabilizer. Humectant. enzyme treated Talc Emulsifier. Stabilizer. Stabilizer. Sweetener Colour 1999 1999 1999 413 1518 Tragacanth gum Triacetin Emulsifier. Stabilizer Acidity regulator. Thickener Carrier. Sweetener Bulking agent. Humectant. Stabilizer 1999 1999 415 967 Xanthan gum Xylitol Emulsifier. Antioxidant. Bulking agent. Glazing agent. Thickener 1999 1999 . Raising agent Acidity regulator 1999 514(i) Sodium sulfate 2001 420(i) Sorbitol Bulking agent. Emulsifier. Humectant. Anticaking agent. Thickener Preservative 1999 281 Sodium propionate 1999 500(iii) Sodium sesquicarbonate Acidity regulator. Sequestrant. Stabilizer.

2 Dried pastas and noodles and like products 08. excluding products of food category 11.2. excluding whey cheese 02.7 Fermented vegetable (including mushrooms and fungi. pulses and legumes.1 and 12.2 Complementary foods for infants and young children 14.1 Fresh vegetables (including mushrooms and fungi. also (partially) inverted. crustaceans and echinoderms 09. roots and tubers.2. heat treated after fermentation.1. including molluscs. stabilizers and thickeners listed in Table 3 are acceptable for use in fermented milks..1 Milk and buttermilk (plain) (EXCLUDING HEAT-TREATED BUTTERMILK) 01. and reduced fat creams (plain) 01. as defined in the Codex Standard for Fermented Milks (CODEX STAN 2432004) that correspond to food category 01. including treacle and molasses.2.1 Salt and salt substitutes 12. packaging gases.6.2 Processed fish and fish products. including rice 06.8.4 Other sugars and syrups (e. crustaceans and echinoderms 10.1 Whole.1 Refined and raw sugars 11.3 (soft white sugar.1 Fats and oils essentially free from water 02. heat treated after fermentation”. seaweeds.2.2 Dried whey and whey products. and nuts and seeds 04.1. sugar toppings) 11. raw cane sugar) 11.2 (dairy based drinks)1 01.2. soft brown sugar. poultry. dried glucose syrup.1 Pasteurized cream (plain) 01.9. excluding products of food category 11.4.2 Frozen egg products 11.2.1.2 “Fermented milks (plain). 12.1 Herbs and spices (ONLY HERBS) 13.1.3 (soft white sugar. Category Number Food Category 01.1 Fresh meat. . roots and tubers.4.1.2 Flours and starches (including soybean powder) 06. dried glucose syrup.2. maple syrup. whipping or whipped creams.4.g.9. roots and tubers. and aloe vera).5 Honey 12.6.2. pulses and legumes.2 Fermented and renneted milk products (plain) excluding food category 01. excluding fermented soybean products of food categories 06. raw cane sugar) 11.2 Brown sugar.CODEX STAN 192-1995 Page 270 of 271 ANNEX TO TABLE THREE Food Categories or Individual Food Items Excluded from the General Conditions of Table Three The use of additives listed in Table Three in the following foods is governed by the provisions in Tables One and Two.1 Fresh fruit 04. 12.3 Whey Cheese 01. broken or flaked grain.3 Sugar solutions and syrups.2 Sterilized and UHT creams.2.1 Fresh eggs 10.1 Frozen vegetables (including mushrooms and fungi.1 Fresh pastas and noodles and like products 06. and formulae for special medical purposes for infants 13.2 Fruit and vegetable juices 1 Acidity regulators. and aloe vera). pulses and legumes. and nuts and seeds 04.7. follow-up formulae.1 Waters 14. and seaweed products.2.3 06. soft brown sugar.1 Butter 04.4.1 Infant formulae. xylose. glucose syrup.1. seaweeds.1 Fresh fish and fish products.1.2.6 Whey protein cheese 01.8.2. and aloe vera). 06.6.9.1 Liquid egg products 10.8. glucose syrup. and game 09.1. including molluscs.1.

CODEX STAN 192-1995 Page 271 of 271 14.5 14. tea. herbal infusions.3 Fruit and vegetable nectars Coffee.1.1. coffee substitutes. and other hot cereal beverages.3 14. excluding cocoa Grape wines .2.