UGANDA STANDARD
 
       US 45
Third Edition
2009-mm-dd
 
Reference numbe r
          US  45: 2009
 © UNBS 2009
  
General standard for food additives 
 US 45: 2009 
 
© UNBS  2009 – All rights reserved ii Compliance with this standard does not, of itself confer immunity from legal obligations 
A Uganda Standard does not purport to include all necessary provisions of a contract. Users are 
responsible for its correct application  
© UNBS 2009 
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Uganda National Bureau of Standards 
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Uganda 
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       US 45: 2009  
© UNBS  2009 - All rights rese rved                iii National foreword 
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry  of Tourism, Trade and 
Industry established under Cap 327, of the Laws of U ganda. UNBS is mandated to co-ordinate the elaboration 
of standards and is  
(a) a member of International Organisation for Standardisation (ISO) and  
(b) a contact point for the WHO/FAO Codex A limentarius Commission on Food Standards, and  
(c) the National Enquiry Point on TBT/SPS Agr eements of the World Trade Organisation (WTO). 
The work of preparing Uganda Standards is carried out through Technical Committees. A Technical 
Committee is established to deliberate on standards in a gi ven field or area and consists of representatives of 
consumers, traders, academician s, manufacturers, governme nt and other stakeholders. 
Draft Uganda Standards adopted by the Technical Committ ee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the comments before recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council. 
This Uganda Standard, US 45:2009, General standard fo r food additives, is identical with and has been 
reproduced from a Codex Standard, CODEX STAN 192:1995, Codex general standard for food additives , and 
adopted as a Uganda Standard. This standard cancels and replaces US 45: 2007 which has been technically 
revised. This standard was developed by the F ood and Agriculture Standards Technical Committee 
(UNBS/TC 2). 
 CODEX STAN 192-1995 Page 1 of 256  
 
Adopted in 1995. Revision 1997, 1999, 2001, 2003, 2 004, 2005, 2006, 2007, 2008, 2009. CODEX GENERAL STANDARD FOR FOOD ADDITIVES 
CODEX STAN 192-1995 
PREAMBLE 
1. SCOPE 
1.1 F OOD ADDITIVES INCLUDED IN THIS STANDARD  
Only the food additives listed herein are recognize d as suitable for use in foods in conformance with the 
provisions of this Standard.1 Only food additives that have been assigned an Acc eptable Daily Intake (ADI) 
or determined, on the basis of other criteria, to b e safe2 by the Joint FAO/WHO Expert Committee on Food 
Additives (JECFA)3 and an International Numbering System (INS) design ation by Codex will be considered 
for inclusion in this Standard. The use of additive s in conformance with this standard is considered t o be 
technologically justified.  
1.2 F OODS IN WHICH ADDITIVES MAY BE USED 
This Standard sets forth the conditions under which  food additives may be used in all foods, whether o r not 
they have previously been standardized by Codex. Th e use of additives in foods standardized by Codex i s 
subject to the conditions of use established by the  Codex commodity standards and this standard.  The 
General Standard for Food Additives (GSFA) should b e the single authoritative reference point for food  
additives. Codex commodity committees have the resp onsibility and expertise to appraise and justify th e 
technological need for the use of additives in food s 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 no t 
covered by a commodity committee, CCFA will apprais e the technological need. 
1.3 F OODS IN WHICH ADDITIVES MAY NOT BE USED 
Food categories or individual food items in which t he use of food additives is not acceptable, or wher e use 
should be restricted, are defined by this Standard.  
1.4 M AXIMUM USE LEVELS FOR FOOD ADDITIVES  
The primary objective of establishing maximum use l evels 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 the ir 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 t he 
compatibility of a proposed maximum level with the ADI.   
Annex A of this Standard may be used as a first ste p in this regard. The evaluation of actual food 
consumption data is also encouraged. 
                                                           
1  Notwithstanding the provisions of this Section of  the General Standard, the lack of reference to a p articular 
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 neces sity 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 circ umstances). 
3  A data base of food additive specifications with their current ADI status, the year of their most re cent 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.h tml?lang=en . The database has a query page and bac kground 
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/e n/ CODEX STAN 192-1995 Page 2 of 256  
 
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 o r not it has nutritive value, the intentional 
addition of which to food for a technological (incl uding organoleptic) purpose in the 
manufacture, processing, preparation, treatment, pa cking, packaging, transport or holding of 
such food results, or may be reasonably expected to  result (directly or indirectly), in it or its by-
products becoming a component of or otherwise affec ting the characteristics of such foods. The 
term does not include contaminants or substances ad ded to food for maintaining or improving 
nutritional qualities.4  
b) Acceptable Daily Intake (ADI)  is an estimate by JECFA of the amount of a food add itive, 
expressed on a body weight basis that can be ingest ed daily over a lifetime without appreciable 
health risk.5 
c) 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 availab le data (chemical, biochemical, toxicological, 
and other), the total dietary intake of the substan ce, 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 ind ividual JECFA evaluations, establishment of 
an acceptable daily intake expressed in numerical f orm is not deemed necessary by JECFA. An 
additive meeting the above criterion must be used w ithin 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 a nd 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 t o 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 ac count the type of raw material, food 
processing and post-manufacture storage, transport and handling by distributors, retailers, and 
consumers. 
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 s et forth 
in Sections 3.1 – 3.4. 
3.1 F OOD ADDITIVE SAFETY  
a) Only those food additives shall be endorsed and inc luded in this Standard that, so far as can be 
judged on the evidence presently available from JEC FA, present no appreciable health risk to 
consumers at the use levels proposed. 
                                                           
4  Codex Alimentarius Procedural Manual. 
5  Principles for the Safety Assessment of Food Addi tives and Contaminants in Food, World Health Organi zation, 
(WHO Environmental Health Criteria, No. 70), p. 111  (1987).  For the purposes of this Standard, the ph rase 
“without appreciable health risk” means that there is a reasonable certainty of no harm to consumers i f 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 wo uld adversely affect consumer health. 
6  For purposes of this Standard , the phrase acceptable daily intake (ADI) “not lim ited” (NL) has the same meaning as ADI 
“not specified”. The phrase “ acceptable  ADI” refers to an evaluation by JECFA, which establ ished safety on the basis of an 
acceptable level of treatment of food, limited nume rically or by GMP, rather than on a toxicologically  established ADI.  CODEX STAN 192-1995 Page 3 of 256  
 
b) The inclusion of a food additive in this Standard s hall have taken into account any ADI, or 
equivalent safety assessment established for the ad ditive by JECFA and its probable daily 
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 spec ial 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 tech nical 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 J USTIFICATION FOR THE USE OF ADDITIVES  
The use of food additives is justified only when su ch use has an advantage, does not present an apprec iable 
health risk to consumers, does not mislead the cons umer, and serves one or more of the technological 
functions set out by Codex and the needs set out fr om (a) through (d) below, and only where these obje ctives 
cannot be achieved by other means that are economic ally 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 d ealt with in sub-paragraph (b) and also in 
other circumstances where the food does not constit ute a significant item in a normal diet; 
b) to provide necessary ingredients or constituents fo r foods manufactured for groups of consumers 
having special dietary needs; 
c) to enhance the keeping quality or stability of a fo od or to improve its organoleptic properties, 
provided that this does not change the nature, subs tance or quality of the food so as to deceive 
the consumer; 
d) to provide aids in the manufacture, processing, pre paration, 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 unhygien ic) practices or techniques during the course 
of any of these activities. 
3.3 G OOD MANUFACTURING PRACTICE (GMP)8 
All food additives subject to the provisions of thi s Standard shall be used under conditions of good 
manufacturing practice, which include the following : 
a) the quantity of the additive added to food shall be  limited to the lowest possible level necessary 
to accomplish its desired effect; 
b) the quantity of the additive that becomes a compone nt of food as a result of its use in the 
manufacturing, processing or packaging of a food an d which is not intended to accomplish any 
physical, or other technical effect in the food its elf, is reduced to the extent reasonably possible; 
and, 
c) the additive is of appropriate food grade quality a nd is prepared and handled in the same way as 
a food ingredient. 
                                                           
7  Codex members may provide the CCFA with intake inform ation that may be used by the Committee in establis hing 
maximum use levels. Additionally, the JECFA, at the request of the CCFA, will evaluate intakes of additiv es based on intake 
assessments submitted by Codex members responding to  a call for data. The CCFA will consider the JECFA eva luations 
when establishing the maximum use levels for additi ves. 
8  For additional information , see the Codex Alimentarius Commission Procedural Ma nual. Relations Between Commodity 
Committees and General Committees- Food Additives and  Contaminants.  CODEX STAN 192-1995 Page 4 of 256  
 
3.4 S PECIFICATIONS FOR THE IDENTITY AND PURITY OF FOOD ADDITIVES  
Food additives used in accordance with this Standar d should be of appropriate food grade quality and s hould 
at all times conform with the applicable Specificat ions of Identity and Purity recommended by the Code x 
Alimentarius Commission9 or, in the absence of such specifications, with ap propriate specifications 
developed by responsible national or international bodies. In terms of safety, food grade quality is a chieved 
by conformance of additives to their specifications  as a whole (not merely with individual criteria) a nd 
through their production, storage, transport, and h andling in accordance with GMP. 
4. CARRY-OVER OF FOOD ADDITIVES INTO FOODS 
4.1 C ONDITIONS APPLYING TO CARRY -OVER OF FOOD ADDITIVES  
Other than by direct addition, an additive may be p resent in a food as a result of carry-over from a r aw 
material or ingredient used to produce the food, pr ovided that:  
a) The additive is acceptable for use in the raw mater ials or other ingredients (including 
food additives) according to this Standard;  
b) The amount of the additive in the raw materials or other ingredients (including food 
additives) does not exceed the maximum use level sp ecified in this Standard; 
c) The food into which the additive is carried over do es 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 pr actice, consistent with the 
provisions of this standard. 
An additive may be used in a raw material or other ingredient if the raw material or ingredient is use d 
exclusively in the preparation of a food that is in  conformity with the provisions of this standard. 
4.2 F OODS FOR WHICH THE CARRY -OVER OF FOOD ADDITIVES IS UNACCEPTABLE  
Carry-over of a food additive from a raw material o r ingredient is unacceptable for foods belonging to  the 
following food categories, unless a food additive p rovision in the specified category is listed in Tab les 1 and 
2 of this standard. 
a ） 13.1 - Infant formulae, follow-up formulae, and for mulae for special medical purposes for 
infants. 
b ） 13.2 - Complementary foods for infants and young ch ildren. 
5. FOOD CATEGORY SYSTEM10 
The food category system is a tool for assigning fo od additive uses in this Standard. The food categor y 
system applies to all foodstuffs.   
The food category descriptors are not to be legal p roduct designations nor are they intended for label ling 
purposes. 
The food category system is based on the following principles: 
a ） The food category system is hierarchical, meaning t hat when an additive is recognized for use in 
a general category, it is recognized for use in all  its sub-categories, unless otherwise stated. 
Similarly, when an additive is recognized for use i n a sub-category, its use is recognized in any 
further sub-categories or individual foodstuffs men tioned in a sub-category. 
                                                           
9  An index (CAC/MISC 6) of all specifications adopted b y the Codex Alimentarius Commission, as well as the y ear 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 “ Comb ined Compendium of Food Additive Specifications,” FA O JECFA 
Monographs No. 1,  which consists of four volumes a nd in subsequent JECFA Monographs. The specification s are also 
available at the JECFA website (http://www.fao.org/a g/agn/jecfa-additives/search.html?lang=en). Althoug h specifications for 
flavouring agents are not included in the printed c ompendium, with the exception of those few which ha ve an additional non-
flavour technological function, they are included i n 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.  CODEX STAN 192-1995 Page 5 of 256  
 
b ） The food category system is based on product descri ptors of foodstuffs as marketed, unless 
otherwise stated. 
c ） The food category system takes into consideration t he 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 ne eds an additive that is not endorsed for use 
in any of its components. 
d ） The food category system is used to simplify the re porting of food additive uses for assembling 
and constructing this Standard. 
6. DESCRIPTION OF THE STANDARD 
This Standard consists of three main components:  
a ） Preamble  
b ） Annexes  
i. Annex A  is a guideline for considering maximum use levels for additives with numerical 
JECFA ADIs. 
ii. Annex B  is a listing of the food category system used to d evelop and organize Tables 1, 
2, and 3 of the standard. Descriptors for each food  category and sub-category are also 
provided. 
iii. Annex C  is a cross-reference of the food category system a nd Codex commodity 
standards. 
c ） 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 u ses of those additives with non-
numerical ADIs for which a maximum use level is spe cified. 
ii. Table 2  contains the same information as Table 1, but the information is arranged by food 
category number. 
iii. 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 manufacturin g practice described in Section 3.3 of 
this preamble. 
The Annex to Table 3  lists food categories and individual food items ex cluded from the 
general conditions of Table 3. The provisions in Ta bles 1 and 2 govern the use of 
additives in the food categories listed in the Anne x to Table 3. 
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, n ot including apparatus or utensils, and not consume d as a food 
ingredient by itself, intentionally used in the pro cessing of raw materials, foods or its ingredients to fulfill a 
certain technological purpose during treatment or p rocessing and which may result in the non-intention al but 
unavoidable presence of residues or derivatives in the final product: Codex Alimentarius Commission Pr ocedural 
Manual. CODEX STAN 192-1995 Page 6 of 256  
 
ANNEX A 
GUIDELINES FOR THE DEVELOPMENT OF MAXIMUM LEVELS FO R THE USE OF FOOD 
ADDITIVES WITH NUMERICAL ACCEPTABLE DAILY INTAKES  
This annex is intended as a guidance to screen prop osals for use of additives based on consideration o f their 
maximum use level and the physiological upper limit  to the amount of food and drink that can be consum ed 
each day. The Annex is not intended for allocating provisions for the use of an additive and cannot be  used 
for calculating accurate additive intakes. 
I FOOD ADDITIVES - BASIC PRINCIPLES FOR CALCULATION O F 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 w as allocated (e.g., an acid or its salts).  
For foods sold as concentrates or powders intended for reconstitution before consumption, the Budget 
calculation on the food additive use levels should be performed on the ready-to-eat product.  
II ESTIMATION OF THE SAFETY ASPECTS OF USE LEVELS - FO OD ADDITIVES WITH 
NO NUMERICAL ADI 
Guideline 2 
FOOD ADDITIVES WITH AN ADI  OF “NOT SPECIFIED ” 
When an additive has been allocated an ADI "not spe cified"12 it could in principle, be allowed for use in 
foods in general with no limitation other than in a ccordance with Good Manufacturing Practices (GMP). It 
should, however, be born in mind that ADI not speci fied does not mean that unlimited intake is accepta ble. 
The term is used by JECFA in case where "on the bas is of the available data (chemical, biochemical, 
toxicological, and other) the total daily intake of  the substance arising from its use at the levels n ecessary to 
achieve the desired effect and from its acceptable background in food does not, in the opinion of the 
Committee, represent a hazard to health"1 
If, therefore, a substance is used in larger amount s and/or in a wider range of foods than originally envisaged 
by JECFA it may be necessary to consult JECFA to en sure that the new uses fall within the evaluation. For 
example a substance may have been evaluated as a hu mectant without including a later use as a bulk 
sweetener, which could give considerable higher int ake. 
Guideline 3 
FOOD ADDITIVES EVALUATED AS “ACCEPTABLE ” FOR CERTAIN PURPOSES  
In some cases, JECFA has been unable to allocate an  ADI but nevertheless found a specific use of a 
substance acceptable. In such cases, the additive i n question should only be authorized in accordance with 
the conditions specified. In case of any other repo rted uses CCFA should request JECFA to re-evaluate the 
additive in question in light of the new informatio n on uses. 
                                                           
12  Principles for the Safety Assessment of Food Additi ves and Contaminants in Food.  Geneva, World Health 
Organization, 1987 (Environmental Health Criteria, No. 70), p.83. CODEX STAN 192-1995 Page 7 of 256  
 
III ESTIMATION OF THE SAFETY ASPECTS OF USE LEVELS - FO OD ADDITIVES WITH 
 NUMERICAL ADI 
Guideline 4 
FRACTIONS OF THE ADI  TO BE USED FOR SOLID FOOD AND BEVERAGES , RESPECTIVELY  
If an additive is proposed for use in both solid fo od and in beverages the full ADI cannot be used for  both for 
uses in solid food and uses in beverages. It is the refore necessary to allocate a fraction of the ADI to each of 
the applications. As a first approach, it may be ap propriate to assume that one-half of the ADI is all ocated to 
each solid and liquid foods. However, in special ca ses 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=1/4 and FB=3/4 ; FS=1/6 and FB=5/ 6), 
where FS is the fraction for use in solid food and FB is the fraction for use in beverages). If the addit ive is 
used only in solid food, then FS =1 and FB=0 and if  the additive is used only in beverages, then FS=0 and 
FB=1. 
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,  these food additive provisions could be suitable i n food 
in general. 
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.e., 12.5 g/kg bw/day). 
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 soli d 
food intake (i.e., 6.25 g/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 consumpt ion 
of the foods containing the additive will usually n ot exceed one eighth of the assumed maximum total f ood 
intake (i.e., 3.13 g/kg bw/day). 
Guideline 9 
USE LEVELS ABOVE FS X ADI  X 320 
If the proposed levels are higher than FS x ADI x 3 20 they should only be accepted for products where 
calculation of potential intake from all proposed u ses will show that exceeding the ADI is unlikely, o r if 
estimation of the intake of the additive based on m ore exact intake estimates methods show that the us e 
levels are acceptable (e.g., food consumption surve ys) CODEX STAN 192-1995 Page 8 of 256  
 
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 , th e additive could be accepted for use in all beverag es in 
general. 
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 consumpti on 
of beverages containing the additive will usually n ot exceed half of the assumed maximum total intake of 
beverage (i.e., 50 ml/kg bw/day). 
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 consumpti on 
of beverages containing the additive will usually n ot exceed a fourth of the assumed maximum total int ake of 
beverage (i.e., 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 consumpti on 
of beverages containing the additive will usually n ot exceed an eighth of the assumed maximum total in take 
of beverage (i.e., 12.5 ml/kg bw/day). 
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.g., stro ng alcoholic beverages). 
 CODEX STAN 192-1995 Page 9 of 256  
 
 ANNEX B 
FOOD CATEGORY SYSTEM 
PART I: Food Category System  
01.0 Dairy products and analogues, excluding produc ts of food category 02.0 
01.1 Milk and dairy-based drinks 
01.1.1 Milk and buttermilk (plain) 
01.1.1.1 Milk (plain) 
01.1.1.2 Buttermilk (plain) 
01.1.2 Dairy-based drinks, flavoured and/or ferment ed (e.g., chocolate milk, cocoa, eggnog, 
drinking yoghurt, whey-based drinks) 
01.2 Fermented and renneted milk products (plain), excluding food category 01.1.2 (dairy-based 
drinks) 
01.2.1 Fermented milks (plain) 
01.2.1.1 Fermented milks (plain), not heat-treated after fermentation 
01.2.1.2 Fermented milks (plain), heat-treated afte r fermentation 
01.2.2 Renneted milk (plain) 
01.3 Condensed milk and analogues (plain) 
01.3.1 Condensed milk (plain) 
01.3.2 Beverage whiteners 
01.4 Cream (plain) and the like 
01.4.1 Pasteurized cream (plain)  
01.4.2 Sterilized and UHT creams, whipping and whip ped creams, and reduced fat creams 
(plain)  
01.4.3 Clotted cream (plain) 
01.4.4 Cream analogues 
01.5 Milk powder and cream powder and powder analog ues (plain) 
01.5.1 Milk powder and cream powder (plain) 
01.5.2 Milk and cream powder analogues  
01.6 Cheese and analogues 
01.6.1 Unripened cheese 
01.6.2 Ripened cheese   
01.6.2.1 Ripened cheese, includes rind  
01.6.2.2 Rind of ripened cheese 
01.6.2.3 Cheese powder (for reconstitution; e.g., f or cheese sauces) 
01.6.3 Whey cheese 
01.6.4 Processed cheese 
01.6.4.1 Plain processed cheese 
01.6.4.2 Flavoured processed cheese, including cont aining fruit, vegetables, meat, 
etc. CODEX STAN 192-1995 Page 10 of 256  
 
 01.6.5 Cheese analogues 
01.6.6 Whey protein cheese 
01.7 Dairy-based desserts (e.g., pudding, fruit or flavoured yoghurt) 
01.8 Whey and whey products, excluding whey cheeses  
01.8.1 Liquid whey and whey products, excluding whe y cheeses 
01.8.2 Dried whey and whey products, excluding whey  cheeses 
02.0 Fats and oils, and fat emulsions  
02.1 Fats and oils essentially free from water 
02.1.1 Butter oil, anhydrous milkfat, ghee 
02.1.2 Vegetable oils and fats 
02.1.3 Lard, tallow, fish oil, and other animal fat s 
02.2 Fat emulsions mainly of type water-in-oil 
02.2.1 Butter 
02.2.2 Fat spreads,  dairy fat spreads and blended spreads  
02.3 Fat emulsions mainly of type oil-in-water, inc luding mixed and/or flavoured products based on 
fat emulsions 
02.4 Fat-based desserts excluding dairy-based desse rt products of food category 01.7  
03.0 Edible ices, including sherbet and sorbet 
04.0 Fruits and vegetables (including mushrooms and  fungi, roots and tubers, pulses and legumes, and a loe 
vera),  seaweeds, and nuts and seeds 
04.1 Fruit 
04.1.1 Fresh fruit 
04.1.1.1 Untreated fresh fruit 
04.1.1.2 Surface-treated fresh fruit 
04.1.1.3 Peeled or cut fresh fruit 
04.1.2 Processed fruit 
04.1.2.1 Frozen fruit 
04.1.2.2 Dried fruit 
04.1.2.3 Fruit in vinegar, oil, or brine 
04.1.2.4 Canned or bottled (pasteurized) fruit 
04.1.2.5 Jams, jellies, marmalades 
04.1.2.6 Fruit-based spreads (e.g., chutney) exclud ing products of food category 
04.1.2.5 
04.1.2.7 Candied fruit 
04.1.2.8 Fruit preparations, including pulp, purees , fruit toppings and coconut milk 
04.1.2.9 Fruit-based desserts, incl. fruit-flavoure d water-based desserts 
04.1.2.10 Fermented fruit products 
04.1.2.11 Fruit fillings for pastries 
04.1.2.12 Cooked fruit CODEX STAN 192-1995 Page 11 of 256  
 
 04.2 Vegetables (including mushrooms and fungi, roo ts and tubers, pulses and legumes, and aloe 
vera), seaweeds, and nuts and seeds  
04.2.1 Fresh vegetables, (including mushrooms and f ungi, roots and tubers, pulses and 
legumes, and aloe vera), seaweeds and nuts and seed s 
04.2.1.1 Untreated fresh vegetables, (including mus hrooms and fungi, roots and 
tubers, pulses and legumes (including soybeans), an d aloe vera), seaweeds 
and nuts and seeds 
04.2.1.2 Surface-treated fresh vegetables, (includi ng mushrooms and fungi, roots 
and tubers, pulses and legumes, and aloe vera), sea weeds and nuts and 
seeds 
04.2.1.3 Peeled, cut or shredded fresh vegetables, (including mushrooms and fungi, 
roots and tubers, pulses and legumes, and aloe vera ), seaweeds and nuts and 
seeds 
04.2.2 Processed vegetables (including mushrooms an d fungi, roots and tubers, pulses and 
legumes, and aloe vera), seaweeds, and nuts and see ds 
04.2.2.1 Frozen vegetables (including mushrooms and  fungi, roots and tubers, 
pulses and legumes, and aloe vera), seaweeds and nu ts and seeds 
04.2.2.2 Dried vegetables (including mushrooms and fungi, roots and tubers, pulses 
and legumes, and aloe vera), seaweeds, and nuts and  seeds 
04.2.2.3 Vegetables (including mushrooms and fungi,  roots and tubers,  pulses and 
legumes, and aloe vera), and seaweeds in vinegar, o il, brine, or soybean 
sauce 
04.2.2.4 Canned or bottled (pasteurized) or retort pouch vegetables (including 
mushrooms and fungi, roots and tubers, pulses and l egumes, and aloe vera), 
and seaweeds 
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) 
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 veget ables) other than food 
category 04.2.2.5 
04.2.2.7 Fermented vegetable (including mushrooms a nd fungi, roots and tubers, 
pulses and legumes, and aloe vera) and seaweed prod ucts, 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  
04.2.2.8 Cooked or fried vegetables (including mush rooms and fungi, roots and 
tubers, pulses and legumes, and aloe vera), and sea weeds 
05.0 Confectionery 
05.1 Cocoa products and chocolate products includin g imitations and chocolate substitutes 
05.1.1 Cocoa mixes (powders) and cocoa mass/cake  
05.1.2 Cocoa mixes (syrups) 
05.1.3 Cocoa-based spreads, incl. fillings 
05.1.4 Cocoa and chocolate products 
05.1.5 Imitation chocolate, chocolate substitute pr oducts 
05.2 Confectionery including hard and soft candy, n ougats, etc. other than food categories 05.1, 05.3,  
and 05.4 CODEX STAN 192-1995 Page 12 of 256  
 
 05.2.1 Hard candy 
05.2.2 Soft candy 
05.2.3 Nougats and marzipans 
05.3 Chewing gum 
05.4 Decorations (e.g., for fine bakery wares), top pings (non-fruit), and sweet sauces 
06.0 Cereals and cereal products, derived from cere al grains, from roots and tubers, pulses and legume s, 
excluding bakery wares of food category 07.0 
06.1 Whole, broken, or flaked grain, including rice  
06.2 Flours and starches (including soybean powder)  
06.2.1 Flours 
06.2.2 Starches 
06.3 Breakfast cereals, including rolled oats  
06.4 Pastas and noodles and like products (e.g. ric e paper, rice vermicelli, soybean pastas and 
noodles) 
06.4.1 Fresh pastas and noodles and like products 
06.4.2 Dried pastas and noodles and like products 
06.4.3 Pre-cooked pastas and noodles and like produ cts 
06.5 Cereal and starch based desserts (e.g., rice p udding, tapioca pudding) 
06.6 Batters (e.g., for breading or batters for fis h or poultry) 
06.7 Pre-cooked or processed rice products, includi ng rice cakes (Oriental type only) 
06.8 Soybean products (excluding soybean-based seas onings and condiments of food category 12.9) 
06.8.1 Soybean-based beverages 
06.8.2 Soybean-based beverage film 
06.8.3 Soybean curd (tofu) 
06.8.4 Semi-dehydrated soybean curd 
06.8.4.1 Thick gravy-stewed semi-dehydrated soybean  curd 
06.8.4.2 Deep fried semi-dehydrated soybean curd 
06.8.4.3 Semi-dehydrated soybean curd, other than f ood categories 06.8.4.1 and 
06.8.4.2 
06.8.5 Dehydrated soybean curd (kori tofu) 
06.8.6 Fermented soybeans (e.g., natto, tempe) 
06.8.7 Fermented soybean curd  
06.8.8 Other soybean protein products 
07.0 Bakery wares 
07.1 Bread and ordinary bakery wares and mixes 
07.1.1 Breads and rolls 
07.1.1.1 Yeast-leavened breads and specialty breads  
07.1.1.2 Soda breads 
07.1.2 Crackers, excluding sweet crackers CODEX STAN 192-1995 Page 13 of 256  
 
 07.1.3 Other ordinary bakery products (e.g., bagels , pita, English muffins) 
07.1.4 Bread-type products, including bread stuffin g and bread crumbs 
07.1.5 Steamed breads and buns 
07.1.6 Mixes for bread and ordinary bakery wares 
07.2 Fine bakery wares (sweet, salty, savoury) and mixes 
07.2.1 Cakes, cookies and pies (e.g., fruit-filled or custard types) 
07.2.2 Other fine bakery products (e.g., doughnuts,  sweet rolls, scones, and muffins) 
07.2.3 Mixes for fine bakery wares (e.g., cakes, pa ncakes) 
08.0 Meat and meat products, including poultry and game 
08.1 Fresh meat, poultry, and game 
08.1.1 Fresh meat, poultry and game, whole pieces o r cuts 
08.1.2 Fresh meat, poultry and game, comminuted  
08.2 Processed meat, poultry, and game products in whole pieces or cuts 
08.2.1 Non-heat treated processed meat, poultry, an d game products in whole pieces or cuts 
08.2.1.1 Cured (including salted) non-heat treated processed meat, poultry, and 
game products in whole pieces or cuts 
08.2.1.2 Cured (including salted) and dried non-hea t treated processed meat, 
poultry, and game products in whole pieces or cuts 
08.2.1.3 Fermented non-heat treated processed meat,  poultry, and game products in 
whole pieces or cuts 
08.2.2 Heat-treated processed meat, poultry, and ga me products in whole pieces or cuts 
08.2.3 Frozen processed meat, poultry and game prod ucts in whole pieces or cuts 
08.3 Processed comminuted meat, poultry, and game p roducts 
08.3.1 Non-heat treated processed comminuted meat, poultry, and game products 
08.3.1.1 Cured (including salted) non-heat treated processed comminuted meat, 
poultry, and game products 
08.3.1.2 Cured (including salted) and dried non-hea t treated processed comminuted 
meat, poultry, and game products 
08.3.1.3 Fermented non-heat treated processed commi nuted meat, poultry, and game 
products 
08.3.2 Heat-treated processed comminuted meat, poul try, and game products 
08.3.3 Frozen processed comminuted meat, poultry, a nd game products 
08.4 Edible casings (e.g., sausage casings) 
09.0 Fish and fish products, including molluscs, cr ustaceans, and echinoderms 
09.1 Fresh fish and fish products, including mollus cs, crustaceans, and echinoderms 
09.1.1 Fresh fish 
09.1.2 Fresh molluscs, crustaceans, and echinoderms  
09.2 Processed fish and fish products, including mo lluscs, crustaceans, and echinoderms 
09.2.1 Frozen fish, fish fillets, and fish products , including molluscs, crustaceans, and 
echinoderms CODEX STAN 192-1995 Page 14 of 256  
 
 09.2.2 Frozen battered fish, fish fillets and fish products, including molluscs, crustaceans, and 
echinoderms 
09.2.3 Frozen minced and creamed fish products, inc luding molluscs, crustaceans, and 
echinoderms 
09.2.4 Cooked and/or fried fish and fish products, including molluscs, crustaceans, and 
echinoderms 
09.2.4.1 Cooked fish and fish products  
09.2.4.2 Cooked molluscs, crustaceans, and echinode rms 
09.2.4.3 Fried fish and fish products, including mo lluscs, crustaceans, and 
echinoderms 
09.2.5 Smoked, dried, fermented, and/or salted fish  and fish products, including molluscs, 
crustaceans, and echinoderms 
09.3 Semi-preserved fish and fish products, includi ng molluscs, crustaceans, and echinoderms 
09.3.1 Fish and fish products, including molluscs, crustaceans, and echinoderms, marinated 
and/or in jelly 
09.3.2 Fish and fish products, including molluscs, crustaceans and echinoderms, pickled 
and/or in brine 
09.3.3 Salmon substitutes, caviar and other fish ro e products 
09.3.4 Semi-preserved fish and fish products, inclu ding molluscs, crustaceans and 
echinoderms (e.g., fish paste), excluding products of food categories 09.3.1 - 09.3.3 
09.4 Fully preserved, including canned or fermented  fish and fish products, including molluscs, 
crustaceans, and echinoderms 
10.0 Eggs and egg products 
10.1 Fresh eggs 
10.2 Egg products 
10.2.1 Liquid egg products 
10.2.2 Frozen egg products 
10.2.3 Dried and/or heat coagulated egg products 
10.3 Preserved eggs, including alkaline, salted, an d canned eggs 
10.4 Egg-based desserts (e.g., custard) 
11.0 Sweeteners, including honey 
11.1 Refined and raw sugars 
11.1.1 White sugar, dextrose anhydrous, dextrose mo nohydrate, fructose 
11.1.2 Powdered sugar, powdered dextrose 
11.1.3 Soft white sugar, soft brown sugar, glucose syrup, dried glucose syrup, raw cane sugar 
11.1.3.1 Dried glucose syrup used to manufacture su gar confectionery 
11.1.3.2 Glucose syrup used to manufacture sugar co nfectionery 
11.1.4 Lactose 
11.1.5 Plantation or mill white sugar 
11.2 Brown sugar excluding products of food categor y 11.1.3 
11.3 Sugar solutions and syrups, also (partially) i nverted, including treacle and molasses, excluding 
products of food category 11.1.3 CODEX STAN 192-1995 Page 15 of 256  
 
 11.4 Other sugars and syrups (e.g., xylose, maple s yrup, sugar toppings) 
11.5 Honey 
11.6 Table-top sweeteners, including those containi ng high-intensity sweeteners 
12.0 Salts, spices, soups, sauces, salads and prote in products 
12.1 Salt and salt substitutes 
12.1.1 Salt 
12.1.1 Salt substitutes 
12.2 Herbs, spices, seasonings, and condiments (e.g ., seasoning for instant noodles) 
12.2.1 Herbs and spices 
12.2.2 Seasonings and condiments 
12.3 Vinegars 
12.4 Mustards 
12.5 Soups and broths 
12.5.1 Ready-to-eat soups and broths, including can ned, bottled, and frozen 
12.5.2 Mixes for soups and broths 
12.6 Sauces and like products 
12.6.1 Emulsified sauces (e.g., mayonnaise, salad d ressing) 
12.6.2 Non-emulsified sauces (e.g., ketchup, cheese  sauce, cream sauce, brown gravy) 
12.6.3 Mixes for sauces and gravies 
12.6.4 Clear sauces (e.g., fish sauce) 
12.7 Salads (e.g., macaroni salad, potato salad) an d sandwich spreads excluding cocoa-and nut-based 
spreads of food categories 04.2.2.5 and 05.1.3 
12.8 Yeast and like products 
12.9 Soybean-based seasonings and condiments 
12.9.1 Fermented soybean paste (e.g., miso)  
12.9.2 Soybean sauce 
12.9.2.1 Fermented soybean sauce 
12.9.2.2 Non-fermented soybean sauce 
12.9.2.3 Other soybean sauces 
12.10 Protein products other than from soybeans 
13.0 Foodstuffs intended for particular nutritional  uses 
13.1 Infant formulae, follow-on formulae, and formu lae for special medical purposes for infants 
13.1.1 Infant formulae 
13.1.2 Follow-up  formulae 
13.1.3 Formulae for special medical purposes for in fants 
13.2 Complementary foods for infants and young chil dren 
13.3 Dietetic foods intended for special medical pu rposes (excluding products of food category 13.1)  
13.4 Dietetic formulae for slimming purposes and we ight reduction CODEX STAN 192-1995 Page 16 of 256  
 
 13.5 Dietetic foods (e.g., supplementary foods for dietary use) excluding products of food categories 
13.1- 13.4 and 13.6  
13.6 Food supplements 
14.0 Beverages, excluding dairy products 
14.1 Non-alcoholic ("soft") beverages 
14.1.1 Waters 
14.1.1.1 Natural mineral waters and source waters 
14.1.1.2 Table waters and soda waters 
14.1.2 Fruit and vegetable juices 
14.1.2.1 Fruit juice 
14.1.2.2 Vegetable juice 
14.1.2.3 Concentrates for fruit juice 
14.1.2.4 Concentrates for vegetable juice 
14.1.3 Fruit and vegetable nectars 
14.1.3.1 Fruit nectar 
14.1.3.2 Vegetable nectar 
14.1.3.3 Concentrates for fruit nectar 
14.1.3.4 Concentrates for vegetable nectar 
14.1.4 Water-based flavoured drinks, including "spo rt," “energy,” or "electrolyte" drinks and 
particulated drinks 
14.1.4.1 Carbonated water-based flavoured drinks 
14.1.4.2 Non-carbonated water-based flavoured drink s, including punches and ades 
14.1.4.3 Concentrates (liquid or solid) for water-b ased flavoured drinks 
14.1.5 Coffee, coffee substitutes, tea, herbal infu sions, and other hot cereal and grain 
beverages, excluding cocoa 
14.2 Alcoholic beverages, including alcohol-free an d low-alcoholic counterparts 
14.2.1 Beer and malt beverages 
14.2.2 Cider and perry 
14.2.3 Grape wines 
14.2.3.1 Still grape wine 
14.2.3.2 Sparkling and semi-sparkling grape wines 
14.2.3.3 Fortified grape wine, grape liquor wine, a nd sweet grape wine 
14.2.4 Wines (other than grape) 
14.2.5 Mead 
14.2.6 Distilled spirituous beverages containing mo re than 15% alcohol 
14.2.7 Aromatized alcoholic beverages (e.g., beer, wine and spirituous cooler-type beverages, 
low-alcoholic refreshers) 
15.0 Ready-to-eat savouries 
15.1 Snacks - potato, cereal, flour or starch based  (from roots and tubers, pulses and legumes) 
15.2 Processed nuts, including coated nuts and nut mixtures (with e.g., dried fruit) CODEX STAN 192-1995 Page 17 of 256  
 
 15.3 Snacks - fish based  
16. Composite foods - foods that could not be place d in categories 01 - 15. CODEX STAN 192-1995 Page 18 of 256  
 
 PART II: Food Category Descriptors  
01.0 Dairy products and analogues,  excluding produ cts of food category 02.0:  
Includes all types of dairy products that are deriv ed from the milk of any milking animal  (e.g., cow, sheep, 
goat, buffalo). In this category, a “plain” product  is one that is not flavoured, nor contains fruit, vegetables or 
other non-dairy ingredients, nor is mixed with othe r non-dairy ingredients, unless permitted by releva nt 
standards. Analogues are products in which milk fat  has been partially or wholly replaced by vegetable  fats 
or oils. 
01.1 Milk and dairy-based drinks:  
Includes all plain and flavoured fluid milk product s based on skim, part-skim, low-fat and whole milk.  
01.1.1 Milk and buttermilk (plain):  
Includes plain fluid products only. Includes recons tituted plain milk that contains only dairy ingredi ents. 
01.1.1.1 Milk (plain):  
Fluid milk obtained from milking animals (e.g., cow s, sheep, goats, buffalo). Milk is usually heat-tre ated by 
pasteurization, ultra-high temperature (UHT) treatm ent or sterilization.13 Includes skim, part-skim, low-fat 
and whole milk.  
01.1.1.2 Buttermilk (plain):  
Buttermilk is the nearly milkfat-free fluid remaini ng from the butter-making process (i.e., the churni ng 
fermented or non-fermented milk and cream). Butterm ilk is also produced by fermentation of fluid skim 
milk, either by spontaneous souring by the action o f lactic acid-forming or aroma-forming bacteria, or  by 
inoculation of heated milk with pure bacterial cult ures (cultured buttermilk).14 Buttermilk may be pasteurized 
or sterilized. 
01.1.2 Dairy-based drinks, flavoured and/or ferment ed (e.g., chocolate milk, cooca, eggnog, drinking 
yoghurt, whey-based drinks):  
Includes all ready-to-drink flavoured and aromatize d milk-based fluid beverages and their mixes, exclu ding 
mixes for cocoa (cocoa-sugar mixtures, category 05. 1.1). Examples include: hot chocolate, chocolate ma lt 
drinks, strawberry-flavoured yoghurt drink, lactic acid bacteria drinks, and lassi (liquid obtained by whipping 
curd from the lactic acid fermentation of milk, and  mixing with sugar or synthetic sweetener) . 
01.2 Fermented and renneted milk products (plain), excluding food category 01.1.2 dairy-based drinks):   
Includes all plain products based on skim, part-ski m, low-fat and whole milk. Flavoured products are 
included in 01.1.2 (beverages) and 01.7 (desserts).  
01.2.1 Fermented milks (plain):  
Includes all plain products, including fluid fermen ted milk, acidified milk and cultured milk. Plain y oghurt, 
which does not contain flavours or colours, may be found in one of the sub-categories of 01.2.1 depend ing 
on whether it is heat-treated after fermentation or  not. 
01.2.1.1 Fermented milks (plain), not heat-treated after fermentation:   
Includes fluid and non-fluid plain products, such a s yoghurt.15 
01.2.1.2 Fermented milks (plain), heat-treated afte r fermentation:   
Products similar to that in 01.2.1.1, except that t hey have been heat-treated (e.g.,  sterilized or pasteurized) 
after fermentation. 
                                                           
13  Food Chemistry , H.-D. Belitz & W. Grosch, Springer-Verlag, Heidel berg, 1987, p. 389. 
14  Ibid., p. 392. 
15  The use of food additives other than stabilizers and thickeners for reconstitution and recombination , if permitted 
by national legislation in the country of sale, is not acceptable in plain fermented milks, as defined  in the Codex 
Standard for Fermented Milks (CODEX STAN 243-2003).   CODEX STAN 192-1995 Page 19 of 256  
 
 01.2.2 Renneted milk (plain):   
Plain, coagulated milk produced by the action of mi lk coagulating enzymes. Includes curdled milk. 
Flavoured renneted milk products are found in categ ory 01.7. 
01.3 Condensed milk and analogues (plain):   
Includes plain and sweetened types of condensed mil k, evaporated milk , and their analogues (including 
beverage whiteners). Includes products based on ski m, part-skim, low-fat and whole milk, blends of 
evaporated skimmed milk and vegetable fat, and blen ds of sweetened condensed skimmed milk and 
vegetable fat.  
01.3.1 Condensed milk (plain):   
Condensed milk is obtained by partial removal of wa ter from milk to which sugar may have been added. F or 
evaporated milk, the water removal may be accomplis hed by heating.16 Includes partially dehydrated milk, 
evaporated milk, sweetened condensed milk, and khoa  (cow or buffalo milk concentrated by boiling) . 
01.3.2 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. Also i ncludes the same type of products in 
powdered form. Includes condensed milk analogues, b lends of evaporated skimmed milk and vegetable fat 
and blends of sweetened condensed skimmed milk and vegetable fat. 
01.4 Cream (plain) and the like:   
Cream is a fluid dairy product, relatively high in fat content in comparison to milk. Includes all pla in fluid, 
semi-fluid and semi-solid cream and cream analogue products. Flavoured cream products are found in 01. 1.2 
(beverages) and 01.7 (desserts). 
01.4.1 Pasteurized cream (plain):   
Cream subjected to pasteurization by appropriate he at treatment or made from pasteurized milk.17 Includes 
milk cream and “half-and-half.” 
01.4.2 Sterilized and UHT creams, whipping and whip ped creams, and reduced fat creams (plain):   
Includes every cream, regardless of fat content, wh ich has undergone a higher heat-treatment than 
pasteurization. Also includes pasteurized creams wi th a reduced fat content, as well as every cream in tended 
for whipping or being whipped.  Sterilized cream is  subjected to appropriate heat-treatment in the con tainer 
in which it is presented to the consumer. Ultra-hea t treated (UHT) or ultrapasteurized cream is subjec ted to 
the appropriate heat treatment (UHT or ultrapasteur ization) in a continuous flow process and aseptical ly 
packaged. Cream may also be packaged under pressure  (whipped cream).17 Includes whipping cream, heavy 
cream, whipped pasteurized cream, and whipped cream -type dairy toppings and fillings. Creams or toppin gs 
with partial or total replacement of milkfat by oth er fats are included in sub-category 01.4.4 (cream 
analogues). 
01.4.3 Clotted cream (plain):   
Thickened, viscous cream formed from the action of milk coagulating enzymes. Includes sour cream (crea m 
subjected to lactic acid fermentation achieved as d escribed for buttermilk (01.1.1.2).18 
01.4.4 Cream analogues:   
Cream substitute consisting of a vegetable fat-wate r emulsion in liquid or powdered form for use other  than 
as a beverage whitener (01.3.2). Includes instant w hipped cream toppings and sour cream substitutes. 
01.5 Milk powder and cream powder and powder analog ues (plain):   
Includes plain milk powders, cream powders, or comb ination of the two, and their analogues. Includes 
products based on skim, part-skim, low-fat and whol e milk.  
                                                           
16  Codex Standard for Evaporated Milks (CODEX STAN 2 81-1971). 
17  Codex Standard for Cream and Prepared Creams (COD EX STAN 288-1976). 
18  Food Chemistry , H.-D. Belitz & W. Grosch, Springer-Verlag, Heidel berg, 1987, p. 393. CODEX STAN 192-1995 Page 20 of 256  
 
 01.5.1 Milk powder and cream powder (plain):   
Milk products obtained by partial removal of water from milk or cream and produced in a powdered form.19 
Includes casein and caseinates.20 
01.5.2 Milk and cream powder analogues:   
Products based on a fat-water emulsion and dried fo r use other than as a beverage whitener (01.3.2). 
Examples include imitation dry cream mix and blends  of skimmed milk and vegetable fat in powdered form . 
01.6 Cheese and analogues:   
Cheese and cheese analogues are products that have water and fat included within a coagulated milk-pro tein 
structure. Products such as cheese sauce (12.6.2), cheese-flavoured snacks (15.1), and composite prepa red 
foods containing cheese as an ingredient (e.g., mac aroni and cheese; 16.0) are categorized elsewhere. 
01.6.1 Unripened cheese:   
Unripened cheese, including fresh cheese, is ready for consumption soon after manufacture.21 Examples 
include cottage cheese (a soft, unripened, coagulat ed curd cheese), creamed cottage cheese (cottage ch eese 
covered with a creaming mixture),22 cream cheese (rahmfrischkase, an uncured, soft spr eadable 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, th at is strained into a solid mass, and is used in ve getarian 
versions of, e.g., hamburgers). Includes the whole unripened cheese and unripened cheese rind (for tho se 
unripened cheeses with a “skin” such as mozzarella) .  Most products are plain, however, some, such as 
cottage cheese and cream cheese, may be flavoured o r contain ingredients such as fruit, vegetables or meat. 
Excludes ripened cream cheese, where cream is a qua lifier for a high fat content. 
01.6 2 Ripened cheese:   
Ripened cheese is not ready for consumption soon af ter manufacture, but is held under such time and 
temperature conditions so as to allow the necessary  biochemical and physical changes that characterize  the 
specific cheese. For mould-ripened cheese, the ripe ning is accomplished primarily by the development o f 
characteristic mould growth throughout the interior  and/or on the surface of the cheese.21  Ripened cheese 
may be soft (e.g., camembert), firm (e.g., edam, go uda), hard (e.g., cheddar), or extra-hard. Includes  cheese 
in brine, which is a ripened semi-hard to soft chee se, white to yellowish in colour with a compact tex ture, 
and without actual rind that has been preserved in brine until presented to the consumer.24 
01.6.2.1 Ripened cheese, includes rind:   
Refers to ripened (including mould-ripened) cheese,  including rind, or any part thereof, such as cut, 
shredded, grated or sliced cheese. Examples of ripe ned cheese include: blue cheese, brie, gouda, havar ti, hard 
grating cheese, and Swiss cheese. 
01.6.2.2 Rind of ripened cheese:   
Refers to the rind only of the cheese. The rind of the cheese is the exterior portion of the cheese ma ss that 
initially has the same composition as the interior portion of the cheese, but which may dry after brin ing and 
ripening.25  
                                                           
19  Codex Standard for Milk Powders and Cream Powder (CODEX STAN 207-1999). 
20  Codex Standard for Edible Casein Products (CODEX STAN 290-1995). 
21  Codex Standard for Cheese (CODEX STAN 283-1978). 
22  Codex Standard for Cottage Cheese (CODEX STAN 273 -1968). 
23  Codex Standard for Cream Cheese (CODEX STAN 275-1 973). 
24  Codex Group Standard for Cheeses in Brine (CODEX STAN 208-1999). 
25 The rind is different from the coating of a cheese . The coating is either: (1) a film of synthetic or  natural 
material, which helps to regulate the humidity duri ng ripening and protects the cheese against microor ganisms; 
or (2) a layer, primarily of wax, paraffin or plast ic, which normally is impermeable to moisture, that  protects the 
cheese after ripening against microorganisms and ag ainst physical damage during retail handling and, t hat in 
some cases, contributes to the specific appearance of the cheese (e.g., coloured surface). CODEX STAN 192-1995 Page 21 of 256  
 
 01.6.2.3 Cheese powder (for reconstitution; e.g., f or cheese sauces):   
Dehydrated product prepared from a variety or proce ssed cheese. Does not include grated or shredded ch eese 
(01.6.2.1 for variety cheese; 01.6.4 for processed cheese). Product is intended either to be reconstit uted with 
milk or water to prepare a sauce, or used as-is as an ingredient (e.g., with cooked macaroni, milk and  butter 
to prepare a macaroni and cheese casserole). Includ es spray-dried cheese.  
01.6.3 Whey cheese:   
A solid or semi-solid product obtained by concentra tion of whey with or without the addition of milk, cream 
or other materials of milk origin, and moulding of the concentrated product.26 Includes the whole cheese and 
the rind of the cheese. Different from whey protein  cheese (01.6.6). 
01.6.4 Processed cheese:   
Product with a very long shelf life obtained by mel ting and emulsifying cheese. Includes products 
manufactured by heating and emulsifying mixtures of  cheese, milkfat, milk protein, milk powder, and wa ter 
in different amounts. Products may contain other ad ded ingredients, such as aromas, seasonings and fru it, 
vegetables and/or meat. Product may be spreadable o r cut into slices and pieces.27 The term “processed” does 
not mean cutting, grating, shredding, etc. of chees e. Cheese treated by these mechanical processes are  
included under food category 01.6.2 (Ripened cheese ). 
01.6.4.1 Plain processed cheese:   
Processed cheese product that does not contain adde d flavours, seasonings, fruit, vegetables and/or me at. 
Examples include: American cheese, requeson.  
01.6.4.2 Flavoured processed cheese, including cont aining fruit, vegetables, meat, etc.:  
Processed cheese product that contains added flavou rs, seasonings, fruit, vegetables and/or meat. Exam ples 
include: neufchatel cheese spread with vegetables, pepper jack cheese,  cheddar cheese spread with win e, and 
cheese balls (formed processed cheese coated in nut s, herbs or spices). 
01.6.5 Cheese analogues:   
Products that look like cheese, but in which milkfa t has been partly or completely replaced by other f ats. 
Includes imitation cheese, imitation cheese mixes, and imitation cheese powders. 
01.6.6 Whey protein cheese:   
Product containing the protein extracted from the w hey component of milk. These products are principal ly 
made by coagulation of whey proteins.26 Example: ricotta cheese. Different from whey chees e (01.6.3).  
                                                           
26  Codex Standard for Whey Cheeses (CODEX STAN 284-1 971). 
27  Food Chemistry , H.-D. Belitz & W. Grosch, Springer-Verlag, Heidel berg, 1987, pp. 400. See also Codex 
General Standard for Named Variety Process(ed) Chee se and Spreadable Process(ed) Cheese (CODEX STAN 
285-1978), Codex General Standard for Process(ed) C heese and Spreadable Process(ed) Cheese (CODEX STAN  
286-1978), and Codex General Standard for Process(e d) Cheese Preparations (Process(ed) Cheese Food and  
Process(ed) Cheese Spread) (CODEX STAN 287-1978). CODEX STAN 192-1995 Page 22 of 256  
 
 01.7 Dairy-based desserts (e.g., pudding, fruit or flavoured yoghurt):  
Includes ready-to-eat flavoured dairy dessert produ cts and dessert mixes. Includes frozen dairy confec tions 
and novelties, and dairy-based fillings. Includes f lavoured yoghurt (a milk product obtained by fermen tation 
of milk and milk products to which flavours and ing redients (e.g., fruit, cocoa, coffee) have been add ed) that 
may or may not be heat-treated after fermentation.28 Other examples include: ice cream (frozen dessert that 
may contain whole milk, skim milk products, cream o r butter, sugar, vegetable oil, egg products, and f ruit, 
cocoa, or coffee), ice milk (product similar to ice  cream with reduced whole or skim milk content, or made 
with nonfat milk), jellied milk, frozen flavoured y oghurt, junket (sweet custard-like dessert made fro m 
flavoured milk set with rennet), dulce de leche (co oked milk with sugar and added ingredients such as 
coconut or chocolate),butterscotch pudding and choc olate mousse. Includes traditional milk-based sweet s 
prepared from milk concentrated partially, from khoa  (cow or buffalo milk concentrated by boiling), or 
chhena  (cow or buffalo milk, heat coagulated aided by aci ds like citric acid, lactic acid, malic acid, etc),  
sugar or synthetic sweetener, and other ingredients  (e.g., maida  (refined wheat flour), flavours and colours 
(e.g., peda , burfee , milk cake, gulab jamun , rasgulla , rasmalai , basundi ). These products are different from 
those in food category 03.0 (edible ices, including  sherbet and sorbet) in that the foods in category 01.7 are 
dairy-based, while those in 03.0 are water-based an d contain no dairy ingredients.  
01.8 Whey and whey products, excluding whey cheeses :  
Includes a variety of whey-based products in liquid  and powdered forms. 
01.8.1 Liquid whey and whey products, excluding whe y cheeses:   
Whey is the fluid separated from the curd after coa gulation of milk, cream, skimmed milk or buttermilk  with 
milk coagulating  enzymes during the manufacture of cheese, casein or  similar products. Acid whey is 
obtained after the coagulation of milk, cream, skim med milk or buttermilk, mainly with acids of the ty pe 
used for the manufacture of fresh cheese.29  
01.8.2 Dried whey and whey products, excluding whey  cheeses:   
Whey powders are prepared by spray- or roller-dryin g whey or acid whey from which the major portion of  
the milkfat has been removed.29  
02.0 Fats and oils, and fat emulsions:    
Includes all fat-based products that are derived fr om vegetable, animal or marine sources, or their mi xtures. 
02.1 Fats and oils essentially free from water:   
Edible fats and oils are foods composed mainly of t riglycerides of fatty acids from vegetable, animal or 
marine sources.30  
02.1.1 Butter oil, anhydrous milkfat, ghee:   
The milkfat products anhydrous milkfat, anhydrous b utter oil and butter oil are products derived exclu sively 
from milk and/or products obtained from milk by a p rocess that almost completely removes water and non fat 
solids. Ghee is a product obtained exclusively from  milk, cream or butter by a process that almost com pletely 
removes water and nonfat solids; it has a specially  developed flavour and physical structure.31 
                                                           
28  Codex Standard for Fermented Milks (CODEX STAN 24 3-2003). 
29  Codex Standard for Whey Powders (CODEX STAN 289-1 995). 
30  Codex General Standard for Edible Fats and Oils N ot Covered by Individual Standards (CODEX STAN 19-
1981). 
31  Codex Standard for Milkfat Products (CODEX STAN 2 80-1973). CODEX STAN 192-1995 Page 23 of 256  
 
 02.1.2 Vegetable oils and fats:   
Edible fats and oils obtained from edible plant sou rces. Products may be from a single plant source or  
marketed and used as blended oils that are generall y designated as edible, cooking, frying, table or s alad 
oils.32 Virgin oils are obtained by mechanical means (e.g. , pressing or expelling), with application of heat 
only so as not to alter the natural composition of the oil. Virgin oils are suitable for consumption i n the 
natural state. Cold pressed oils are obtained by me chanical means without application of heat.30,33 Examples 
include: virgin olive oil, cottonseed oil, peanut o il, and vanaspati. 
02.1.3 Lard, tallow, fish oil, and other animal fat s:   
All animal fats and oils should be derived from ani mals in good health at the time of slaughter and in tended 
for human consumption. Lard is fat rendered from th e fatty tissue of swine. Edible beef fat is obtaine d from 
fresh bovine fatty tissue covering the abdominal ca vity and surrounding the kidney and heart, and from  other 
compact, undamaged fat tissues. Such fresh fat obta ined at the time of slaughter is the “killing fat.”  Prime 
beef fat (premiere jus or oleo stock) is obtained b y low-heat rendering (50-55oC) of killing fat and selected 
fat trimmings (cutting fat). Secunda beef fat is a product with typical beef fat odour and taste obtai ned by 
rendering (60-65oC) and purifying beef fat. Rendered pork fat is fat  obtained from the tissue and bones of 
swine. Edible tallow (dripping) is produced by the rendering of fatty tissue (excluding trimmings and cutting 
fat), attached muscles and bones of bovine animals or sheep. Fish oils are derived from suitable sourc es such 
as herring, sardines, sprat, and anchovies.34,35 Other examples include: tallow and partially defat ted beef or 
pork fatty tissue.  
02.2 Fat emulsions mainly of type water-in-oil:   
Include all emulsified products excluding fat-based  counterparts of dairy products and dairy desserts.  
02.2.1 Butter:   
Butter is a fatty product consisting of a primarily  water-in-oil emulsion derived exclusively from mil k and/or 
products obtained from milk.36 
02.2.2 Fat spreads, dairy fat spreads and blended s preads:   
Includes fat spreads (emulsions principally of the type water and edible fats and oils), dairy fat spr eads 
(emulsions principally of the type water-in-milkfat ), and blended spreads (fat spreads blended with hi gher 
amounts of milkfat).37 Examples include margarine (a spreadable or fluid water-in-oil emulsion produced 
mainly from edible fats and oils);  products derive d from butter (e.g., “butterine,” a spreadable butt er blend 
with vegetable oils)38 blends of butter and margarine; and minarine (a sp readable water-in-oil emulsion 
produced principally from water and edible fats and  oils that are not solely derived from milk). Also includes 
reduced fat-based products derived from milkfat or from animal or vegetable fats , including reduced-fat 
counterparts of butter, margarine, and their mixtur es (e.g., three-quarter fat butter, three-quarter f at 
margarine, or three-quarter fat butter-margarine bl ends). 
02.3 Fat emulsions  mainly of type oil-in-water, in cluding mixed and/or flavoured products based on fa t 
emulsions:   
Includes fat-based counterparts of dairy-based food s excluding dessert products. The fat portion of th ese 
products are derived from sources other than milkfa t (e.g., vegetable fats and oils). Examples include : 
imitation milk (a fat-substituted milk produced fro m non-fat milk solids by addition of vegetable fats  
(coconut, safflower or corn oil));14 non-dairy whipped cream; non-dairy toppings; and v egetable cream. 
Mayonnaise is included in food category 12.6.1. 
                                                           
32  Food Chemistry , H.-D. Belitz & W. Grosch, Springer-Verlag, Heidel berg, 1987, pp. 472-476. 
33  Codex Standard for Olive Oils and Olive Pomace Oi ls (CODEX STAN 33-1981); and Codex Standard for 
Named Vegetable Oils (CODEX STAN 210-1999). 
34  Food Chemistry , H.-D. Belitz & W. Grosch, Springer-Verlag, Heidel berg, 1987, pp. 472-476. 
35  Codex Standard for Named Animal Fats (CODEX STAN 211-1999). 
36  Codex Standard for Butter (CODEX STAN 279-1971). 
37 Codex Standard for Dairy Fat Spreads (CODEX STAN 2 53-2006); and Codex Standard for Fat Spreads and 
Blended Spreads (CODEX STAN 256-2007). 
38  Food Chemistry , H.-D. Belitz & W. Grosch, Springer-Verlag, Heidel berg, 1987, p. 395. CODEX STAN 192-1995 Page 24 of 256  
 
 02.4 Fat-based desserts excluding dairy-based desse rt products of food category 01.7:   
Includes fat-based counterparts of dairy-based dess erts, which are found in category 01.7. Includes re ady-to-
eat products and their mixes. Also includes non-dai ry fillings for desserts. An example is an ice crea m-like 
product made with vegetable fats. 
03.0 Edible ices, including sherbet and sorbet:  
This category includes water-based frozen desserts,  confections and novelties, such as fruit sorbet, “ Italian”-
style ice, and flavoured ice. Frozen desserts conta ining primarily dairy ingredients are included in f ood 
category 01.7. 
04.0 Fruits and vegetables (including mushrooms and  fungi, roots and tubers, pulses and legumes, and a loe 
vera), seaweeds, and nuts and seeds:   
This major category is divided into two categories:  04.1(Fruit) and 04.2 (Vegetables (including mushro oms 
and fungi, roots and tubers, pulses and legumes, an d aloe vera), seaweeds, and nuts and seeds). Each o f these 
categories is further divided into sub-categories f or fresh and processed products.  
04.1 Fruit:   
Includes all fresh (04.1.1) and processed (04.1.2) products. 
04.1.1 Fresh fruit:   
Fresh fruit is generally free of additives. However , fresh fruit that is coated or cut or peeled for p resentation 
to the consumer may contain additives. 
04.1.1.1 Untreated fresh fruit:   
Raw fruit presented fresh from harvest.  
04.1.1.2 Surface-treated fresh fruit:   
The surfaces of certain fresh fruit are coated with  glazes or waxes or are treated with other food add itives 
that act as protective coatings and/or help to pres erve the freshness and quality of the fruit. Exampl es include 
apples, oranges, dates, and longans. 
04.1.1.3 Peeled or cut fresh fruit:   
Fresh fruit that is cut or peeled and presented to the consumer, e.g., in a fruit salad. Includes fres h shredded 
or flaked coconut. 
04.1.2 Processed fruit:   
Includes all forms of processing other than peeling , cutting and surface treating fresh fruit. 
04.1.2.1 Frozen fruit:   
Fruit that may or may not be blanched prior to free zing. The product may be frozen in a juice or sugar  
syrup.39 Examples include frozen fruit salad and frozen str awberries. 
04.1.2.2 Dried fruit:   
Fruit from which water is removed to prevent microb ial growth.39 Includes dried fruit leathers (fruit rolls) 
prepared by drying fruit purees. Examples include d ried apple slices, raisins, dried shredded or flake d 
coconut, and prunes. 
04.1.2.3 Fruit in vinegar, oil, or brine:   
Includes pickled products such as pickled plums, ma ngo pickles, lime pickles, pickled gooseberries, an d 
pickled watermelon rind. Oriental pickled (“cured” or “preserved”) fruit products are sometimes referr ed to 
as “candied” fruit.40 These are not the candied fruit products of catego ry 04.1.2.7 (i.e., dried, sugar coated 
fruit). 
                                                           
39  Food Chemistry , H.-D. Belitz & W. Grosch, Springer-Verlag, Heidel berg, 1987, pp. 613-617. 
40  Asian Foods: Science and Technology , C.Y.W. Ang, K.S. Liu, & Y.-W. Huang, Eds., Chapte r 10: Fruit 
Products, J.X. Shi & B.S. Luh, Technomic Publishing  Co., Lancaster PA 1999, p. 290. CODEX STAN 192-1995 Page 25 of 256  
 
 04.1.2.4 Canned or bottled (pasteurized) fruit:   
Fully preserved product in which fresh fruit is cle aned and placed in cans or jars with natural juice or sugar 
syrup (including artificially sweetened syrup) and heat-sterilized or pasteurized.39 Includes products 
processed in retort pouches. Examples include: cann ed fruit salad, and applesauce in jars. 
04.1.2.5 Jams, jellies, marmalades:   
Jams, preserves and conserves are thick, spreadable  products prepared by boiling whole fruit or pieces  of 
fruit, fruit pulp or puree, with or without fruit j uice or concentrated fruit juice, and sugar to thic ken, and to 
which pectin and fruit pieces may be added. Jelly i s a clear spreadable product prepared similarly to jam, 
except that it is has a smoother consistency and do es not contain fruit pieces. Marmalade is a thick 
spreadable fruit slurry prepared from whole fruit, fruit pulp or puree (usually citrus), and boiled wi th sugar to 
thicken, to which pectin and fruit pieces and fruit  peel pieces may be added. 39,41  Includes dietetic 
counterparts made with non-nutritive high-intensity  sweeteners. Examples include: orange marmalade, gr ape 
jelly, and strawberry jam. 
04.1.2.6 Fruit-based spreads (e.g., chutney) exclud ing products of food category 04.1.2.5:  
Includes all other fruit-based spreads, such as app le butter and lemon curd. Also includes condiment-t ype 
fruit products such as mango chutney and raisin chu tney. 
04.1.2.7 Candied fruit:    
Includes glazed fruits (fruit treated with a sugar solution and dried), candied fruit (dried glazed fr uit 
immersed in a sugar solution and dried so that the fruit is covered by a candy-like sugar shell), and 
crystallized fruit is prepared (dried glazed fruit rolled in icing or granulated sugar and dried).39 Examples 
include: cocktail (maraschino) cherries, candied ci trus peel, candied citrons (e.g., used in holiday f ruitcakes), 
and mostarda di frutta. 
04.1.2.8 Fruit preparations, including pulp, purees , fruit toppings and coconut milk:   
Fruit pulp is not usually intended for direct consu mption. It is a slurry of lightly steamed and strai ned fresh 
fruit, with or without added preservatives. Fruit puree (e.g., mango puree, prune puree) is pro duced in the 
same way, but has a smoother, finer texture, and ma y be used as fillings for pastries, but is not limi ted to this 
use. Fruit sauce (e.g., pineapple sauce or strawber ry sauce) is made from boiled fruit pulp with or wi thout 
added sweeteners and may contain fruit pieces. Frui t sauce may be used as toppings for fine bakery war es 
and ice cream sundaes. Fruit syrup (e.g., blueberry  syrup) is a more liquid form of fruit sauce that m ay be 
used as a topping e.g., for pancakes.39 Non-fruit toppings are included in category 05.4 (s ugar- and chocolate-
based toppings) and sugar syrups (e.g., maple syrup ) are included in category 11.4. Coconut milk and 
coconut cream are products prepared using a signifi cant amount of separated, whole, disintegrated mace rated 
or comminuted fresh endosperm (kernel) of coconut p alm and expelled, where most filterable fibers and 
residues are excluded, with or without coconut wate r, and/or with additional water. Coconut milk and 
coconut cream are treated by heat pasteurization, s terilization or ultrahigh temperature (UHT) process es. 
Coconut milk and coconut cream may also be produced  in concentrated or skim (or “light”) forms.42 
Examples of traditional foods in this sub-category are: tamarind concentrate (clean extract of tamarin d fruit 
with not less than 65% total soluble solids), tamar ind powder (tamarind paste mixed with tapioca starc h), 
tamarind toffee (mixture of tamarind pulp, sugar, m ilk solids, antioxidants, flavours, stabilizers and  
preservatives), and fruit bars (a mixture of fruit (mango, pineapple, or guava) pulp mixed with sugar,  
flavours and preservatives, dried into a sheet). 
04.1.2.9 Fruit-based desserts, incl. fruit-flavoure d water-based desserts:   
Includes the ready-to-eat products and mixes. Inclu des fruit-flavoured gelatine, rote gruze, frutgrod,  fruit 
compote, nata de coco, and mitsumame  (gelatine-like dessert of agar jelly, fruit pieces  and syrup). This 
category does not include fine bakery wares contain ing fruit (categories 07.2.1 and 07.2.2), fruit-fla voured 
edible ices (category 03.0), or fruit-containing fr ozen dairy desserts (category 01.7). 
                                                           
41  Codex Standard for Jams (Fruit Preserves) and Jel lies (CODEX STAN 79-1981); and Codex Standard for C itrus 
Marmelade (CODEX STAN 80-1981).  
42  Codex Standard for Aqueous Coconut Products - Coc onut Milk and Coconut Cream (CODEX STAN 240-2003).  CODEX STAN 192-1995 Page 26 of 256  
 
 04.1.2.10 Fermented fruit products:   
Type of pickled product produced by preservation in  salt by lactic acid fermentation. Examples include : 
fermented plums. 
04.1.2.11 Fruit fillings for pastries:   
Includes the ready-to-eat products and mixes. Inclu des all type of fillings excluding purees (category  
04.1.2.8). These fillings usually include whole fru it or fruit pieces. Examples include: cherry pie fi lling and 
raisin filling for oatmeal cookies. 
04.1.2.12 Cooked  fruit:   
Fruit that is steamed, boiled, baked, or fried, wit h or without a coating, for presentation to the con sumer. 
Examples include: baked apples, fried apple rings, and peach dumplings (baked peaches with a sweet dou gh 
covering). 
04.2 Vegetables (including mushrooms and fungi, roo ts and tubers, pulses and legumes, and aloe vera), 
seaweeds, and nuts and seeds:   
Includes all fresh (04.2.1) and processed (04.2.2) products. 
04.2.1 Fresh vegetables (including mushrooms and fu ngi, roots and tubers, pulses and legumes, and aloe  
vera), seaweeds, and nuts and seeds:   
Fresh vegetables are generally free of additives. H owever, fresh vegetables that are coated or cut or peeled 
for presentation to the consumer may contain additi ves. 
04.2.1.1 Untreated fresh vegetables (including mush rooms and fungi, roots and tubers, pulses and legum es 
(including soybeans), and aloe vera), seaweeds, and  nuts and seeds:   
Raw vegetables presented fresh from harvest.  
04.2.1.2 Surface-treated fresh vegetables (includin g mushrooms and fungi, roots and tubers, pulses and  
legumes, and aloe vera), seaweeds, and nuts and see ds:  
The surfaces of certain fresh vegetables are coated  with glazes or waxes or are treated with other foo d 
additives that act as protective coatings and/or he lp to preserve the freshness and quality of the veg etable. 
Examples include: avocados, cucumbers, green pepper s and pistachio nuts. 
04.2.1.3 Peeled, cut or shredded  fresh vegetables (including mushrooms and fungi, roots and tubers, p ulses 
and legumes, and aloe vera), seaweeds, and nuts and  seeds:   
Fresh vegetables, e.g., peeled raw potatoes, that a re presented to the consumer to be cooked at home ( e.g., in 
the preparation of hash brown potatoes). 
04.2.2 Processed vegetables (including mushrooms an d fungi, roots and tubers, pulses and legumes, and aloe 
vera), seaweeds, and nuts and seeds:   
Includes all forms of processing other than peeling , cutting and surface treating fresh vegetables. 
04.2.2.1 Frozen vegetables (including mushrooms and  fungi, roots and tubers, pulses and legumes, and a loe 
vera), seaweeds, and nuts and seeds:   
Fresh vegetables are usually blanched and frozen.43 Examples include: quick-frozen corn, quick-frozen 
French-fried potatoes, quick frozen peas, and quick  frozen whole processed tomatoes. 
                                                           
43  Food Chemistry , H.-D. Belitz & W. Grosch, Springer-Verlag, Heidel berg, 1987, pp. 572-576. CODEX STAN 192-1995 Page 27 of 256  
 
 04.2.2.2 Dried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and al oe 
vera), seaweeds, and nuts and seeds:   
Products in which the natural water content has bee n reduced below that critical for growth for 
microorganisms without affecting the important nutr ients. The product may or may not be intended for 
rehydration prior to consumption. Includes vegetabl e powders that are obtained from drying the juice, such 
as tomato powder and beet powder.43 Examples include: dried potato flakes and dried le ntil. Examples of 
Oriental dried products include: dried sea tangle ( kelp; kombu ), dried sea tangle with seasoning ( shio-
kombu ), dried seaweed ( tororo-kombu ), dried gourd strips ( kampyo ), dried laver ( nori), and dried 
laminariales ( wakame ). 
04.2.2.3 Vegetables (including mushrooms and fungi,  roots and tubers, pulses and legumes, and aloe ver a) 
and seaweeds in vinegar, oil, brine, or soybean sau ce:  
Products prepared by treating raw vegetables with s alt solution excluding fermented soybean products. 
Fermented vegetables, which are a type of pickled p roduct, are classified in 04.2.2.7. Fermented soybe an 
products are classified in 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3. Examples include: pickled ca bbage, 
pickled cucumber, olives, pickled onions, mushrooms  in oil, marinated artichoke hearts, achar, and pic calilli. 
Examples of Oriental-style pickled vegetables inclu de: tsukemono  such as rice bran pickled vegetables 
(nuka-zuke ), koji-pickled vegetables ( koji-zuke ), sake lees-pickled vegetables ( kasu-zuke ), miso -pickled 
vegetables ( miso-zuke ), soybeansauce-pickled vegetables ( shoyu-zuke ), vinegar-pickled vegetables ( su-zuke ) 
and brine-pickled vegetables ( shio-zuke).  Other examples include: pickled ginger, pickled gar lic, and chilli 
pickles. 
04.2.2.4 Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi, ro ots 
and tubers, pulses and legumes, and aloe vera), and  seaweeds,:   
Fully preserved product in which fresh vegetables a re cleaned, blanched, and placed in cans or jars in  liquid 
(e.g., brine, water, oil or sauce), and heat-steril ized or pasteurized.43 Examples include: canned chestnuts, 
canned chestnut puree, asparagus packed in glass ja rs, canned and cooked pink beans, canned tomato pas te 
(low acid), and canned tomatoes (pieces, wedges or whole). 
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):   
Vegetable purees are finely dispersed slurries prep ared from the concentration of vegetables, which ma y 
have been previously heat-treated (e.g., steamed). The slurries may be filtered prior to packaging.  P urees 
contain lower amounts of solids than pastes (found in category 04.2.2.6).43,44 Examples include: tomato 
puree, peanut butter (a spreadable paste made from roasted and ground peanuts by the addition of peanu t oil), 
other nut butters (e.g., cashew butter), and pumpki n butter. 
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 vegetab les) 
other than food category 04.2.2.5:   
Vegetable pastes and pulps are prepared as describe d for vegetable purees (category 04.2.2.5). However , 
pastes and pulps have a higher amount of solids, an d are usually used as components of other foods (e. g., 
sauces). Examples include: potato pulp, horseradish  pulp, aloe extract, salsa (e.g., chopped tomato, o nion, 
peppers, spices and herbs), sweet red bean paste ( an), sweet coffee bean paste (filling),  tomato paste, tomato 
pulp, tomato sauce, crystallized ginger, and bean-b ased vegetable dessert ( namagashi ).  
                                                           
44  Codex Standard for Processed Tomato Concentrates (CODEX STAN 57-1981). CODEX STAN 192-1995 Page 28 of 256  
 
 04.2.2.7 Fermented vegetable (including mushrooms a nd fungi, roots and tubers, pulses and legumes, and  
aloe vera) and seaweed products, excluding fermente d soybean products of food category 06.8.6, 06.8.7,  
12.9.1, 12.9.2.1 and 12.9.2.3:  
Fermented vegetables are a type of pickled product,  formed by the action of lactic acid bacteria, usua lly in 
the presence of salt.43 Traditional Oriental fermented vegetable products are prepared by air-drying 
vegetables and exposing them to ambient temperature s so as to allow the microorganisms to flourish; th e 
vegetables are then sealed in an anaerobic environm ent and salt (to generate lactic acid), spices and 
seasonings are added.45 Examples include: red pepper paste, fermented vege table products (some tsukemono 
other than category 04.2.2.3), kimchi  (fermented Chinese cabbage and vegetable preparati on), and sauerkraut 
(fermented cabbage).  Excludes fermented soybean products that are found in food categories 06.8.6 
(fermented soybeans (e.g., natto  and tempe )), 06.8.7 (fermented soybean curd), 12.9.1 (fermen ted soybean 
paste e.g., miso ), 12.9.2.1 (fermented soybean sauce), and 12.9.2.3  (other soybean sauce).  
04.2.2.8 Cooked or fried vegetables (including mush rooms and fungi, roots and tubers, pulses and legum es, 
and aloe vera) and seaweeds:   
Vegetables that are steamed, boiled, baked, or frie d, with or without a coating, for presentation to t he 
consumer. Examples include: simmered beans, pre-fri ed potatoes, fried okra, and vegetables boiled down  in 
soy sauce ( tsukudani ). 
05.0 Confectionery:    
Includes all cocoa and chocolate products (05.1), o ther confectionery products (05.2), chewing gum (05 .3) 
and decorations and icings (05.4). 
05.1 Cocoa products and chocolate products includin g imitations and chocolate substitutes:   
This category is divided to reflect the variety of standardized and non-standardized cocoa- and chocol ate-
based products. 
05.1.1 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. Most cocoa pr oducts have their origin in the cocoa nib, which is  
obtained from cocoa beans that have been cleaned an d freed from the shells. Cocoa mass is obtained fro m 
the mechanical disintegration of the nib. Depending  on the desired finished chocolate product, the coc oa nib 
or mass may be treated by an alkalinization process  that mellows the flavour. Cocoa dust is the fracti on of 
the cocoa bean produced as a product during winnowi ng and degerming. 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. The cocoa press cake is disintegr ated and ground to cocoa powder. Cocoa liquor is a 
homogeneous flowing paste produced from the cocoa n ib, which has been roasted, dried, disintegrated an d 
milled. Cocoa-sugar mixtures contain only cocoa pow der and sugar.  Chocolate powder for beverages is 
made from cocoa liquor or cocoa powder and sugar to  which flavouring (e.g., vanillin) may be added.46,47 
Examples include: drinking chocolate powder; breakf ast cocoa; cocoa dust (fines), nibs, mass, press ca ke; 
chocolate liquor; cocoa mixes (powders for preparin g the hot beverage); cocoa-sugar mixture; and dry m ixes 
for sugar-cocoa confectionery. Finished cocoa bever ages and chocolate milk are included in category 01 .1.2, 
and most finished chocolate products are included i n category 05.1.4. 
05.1.2 Cocoa mixes (syrups):    
Products that may be produced by adding a bacterial  amylase to cocoa liquor. The enzyme prevents the s yrup 
from thickening or setting by solubilizing and dext rinizing cocoa starch. Includes products such as ch ocolate 
syrup used to prepare chocolate milk or hot chocola te.47 Chocolate syrup differs from fudge sauce (e.g., for  
ice cream sundaes), which is found in category 05.4 . 
                                                           
45  Asian Foods: Science and Technology , C.Y.W. Ang, K.S. Liu, & Y.-W. Huang, Eds., Chapte r 11: Vegetable 
Products, S.L. Wang, Technomic Publishing Co., Lanc aster PA 1999, pp. 320-323. 
46  Codex Standard for Cocoa Powders (Cocoa) and Dry Mixtures of Cocoa and Sugars (CODEX STAN 105-1981);  
Codex Standard for Cocoa (Cacao) Mass (Cocoa/Chocol ate Liquor) and Cocoa Cake (CODEX STAN 141-
1981). 
47  Food Chemistry , H.-D. Belitz & W. Grosch, Springer-Verlag, Heidel berg, 1987, pp. 708-711. CODEX STAN 192-1995 Page 29 of 256  
 
 05.1.3 Cocoa-based spreads, including fillings:    
Products in which cocoa is mixed with other ingredi ents (usually fat-based) to prepare a spreadable pa ste that 
is used as a spread for bread or as a filling for f ine bakery wares. Examples include: cocoa butter,48 fillings 
for bonbons and chocolates, chocolate pie filling, and nut-chocolate based spreads for bread ( Nutella -type 
product). 
05.1.4 Cocoa and chocolate products:   
Chocolate is produced from cocoa nibs, mass, press cake, powder, or liquor with or without addition of  
sugar, cocoa butter, aroma or flavouring substances , and optional ingredients (e.g., nuts).47 Includes 
chocolate-covered nuts and fruit (e.g., raisins), b ut does not include yoghurt-, cereal-, and honey-co vered 
nuts (category 15.2). Examples include: bonbons, co coa butter confectionery (composed of cocoa butter,  
milk solids and sugar), white chocolate, chocolate chips (e.g., for baking), milk chocolate, cream cho colate, 
sweet chocolate, bitter chocolate, filled chocolate  (chocolate with a texturally distinct centre and e xternal 
coating, excluding flour confectionery and pastry p roducts of categories 07.2.1 and 07.2.2), and compo site 
chocolate (chocolate with added edible substances e xcluding flour starch and fat, unless expressly 
permitted).49   
05.1.5 Imitation chocolate, chocolate substitute pr oducts:   
Includes chocolate-like products that are not cocoa -based but have somewhat similar organoleptic prope rties. 
Examples include: carob chips. 
05.2 Confectionery including hard and soft candy, n ougats, etc. other than food categories 05.1, 05.3,  and 
05.4:   
Includes all types of products that primarily conta in sugar and their dietetic counterparts manufactur ed with 
nutritive or non-nutritive high-intensity sweetener s. Includes hard candy (05.2.1), soft candy (05.2.2 ), and 
nougats and marzipans (05.2.3).  
05.2.1 Hard candy:  
Products made from water and sugar (simple syrup), colour and flavour that may or may not have a filli ng. 
Includes: pastilles and lozenges (rolled, shaped an d filled sugar-based candy).50 
05.2.2 Soft candy:  
Products include soft, chewy sugar-based products s uch as caramels (containing sugar syrup, fats, colo ur and 
flavour); jelly-based candies (e.g., jelly beans, j ellied fruit paste covered in sugar, made from suga r, gelatine, 
pectin, colour and flavour); and licorice.50 Also included are Oriental specialties, such as swe et bean jelly 
(yokan ) and agar jelly for mitsumame . 
05.2.3 Nougats and marzipans:  
Nougats consist of roasted ground nuts, sugar, coco a that may be consumed as is, or may be used as a f illing 
for chocolate products. Marzipan is a confection co nsisting of almond paste and sugar that may be shap ed 
and colored for direct consumption, or may be used as a filling for chocolate products.50 
05.3 Chewing gum:   
Product made from natural or synthetic gum base con taining flavours, sweeteners (nutritive or non-nutr itive), 
aroma compounds, and other additives.50 Includes bubble gum and breath-freshener gum produ cts. 
                                                           
48  Codex Standard for Cocoa Butters (CODEX STAN 86-1 981).  
49  Codex Standard for Chocolate and Chocolate Produc ts (CODEX STAN 87-1981). 
50  Food Chemistry , H.-D. Belitz & W. Grosch, Springer-Verlag, Heidel berg, 1987, pp. 634-636. CODEX STAN 192-1995 Page 30 of 256  
 
 05.4 Decorations (e.g., for fine bakery wares), top pings (non-fruit) and sweet sauces:    
Includes ready-to-eat icings and frostings for cake s, cookies, pies and bread and flour confectionery,  as well 
as mixes for these products. Also includes sugar- a nd chocolate-based coatings for candy, confections and 
baked goods, such as chocolate coatings for bonbons  and nougat candy, and sugar coatings for pastilles . 
Sweet sauces and toppings include butterscotch sauc e for use, e.g., on ice cream sundaes. These sweet sauces 
are different than the syrups (e.g., maple, caramel , and flavoured syrups for fine bakery wares ices) included 
in category 11.4. Fruit-based toppings are included  in 04.1.2.8. Chocolate sauce is included in 05.1.2 . 
06.0 Cereals and cereal products derived from cerea l grains, roots and tubers, pulses and legumes, exc luding 
bakery wares of food category 07.0:  
Includes unprocessed (06.1) and various processed f orms of cereal and cereal-based products. 
06.1 Whole, broken, or flaked grain, including rice :  
Includes whole, husked, unprocessed cereals and gra ins. Examples include: barley, corn (maize), hops ( for 
beer manufacture), oats, rice (including enriched, instant and parboiled), sorghum, soybeans, and whea t. 
06.2 Flours and starches (including soybean powder) :  
The basic milled products of cereal grains, roots, tubers, pulses or legumes sold as such or used as 
ingredients (e.g., in baked goods).  
06.2.1 Flours:   
Flour is produced from the milling of grain, cereal s and tubers (e.g., cassava). Includes flour pastes  for bread 
and flour confectionery, flour for bread, pastries,  noodles and pasta, and flour mixes (physical mixtu res of 
flours from different cereal or grain sources, whic h are different from mixes for bakery goods (dry mi xes 
containing flour and other ingredients, categories 07.1.6 (mixes for ordinary bakery wares) and 07.2.3  (mixes 
for fine bakery wares)). Examples include: durum wh eat flour, self-rising flour, enriched flour, insta ntized 
flour, corn flour, corn meal, bran, farina, roasted  soybean flour (kinako), konjac flour (devil’s tong ue jelly 
powder, konnayaku-ko), and maida (refined wheat flo ur). 
06.2.2 Starches:   
Starch is a glucose polymer occurring in granular f orm in certain plant species, notably seeds (e.g., cereals, 
pulses, corn, wheat, rice, beans, peas) and tubers (e.g., tapioca, potato). The polymer consists of li nked 
anhydro-alpha-D-glucose units. Native starch is sep arated by processes that are specific for each raw 
material.  
06.3 Breakfast cereals, including rolled oats:   
Includes all ready-to-eat, instant, and regular hot  breakfast cereal products. Examples include: grano la-type 
breakfast cereals, instant oatmeal, farina, corn fl akes, puffed wheat or rice, multi-grain (e.g., rice , wheat and 
corn) breakfast cereals, breakfast cereals made fro m soy or bran, and extruded-type breakfast cereals made 
from grain flour or powder. 
06.4 Pastas and noodles and like products (e.g. ric e paper, rice vermicelli, soybean  pastas and noodles):    
This food category was revised, with the understand ing that there would be few, if any additives neede d in 
dried pastas and noodles.51 Includes all pasta, noodle, and similar products. 
06.4.1 Fresh pastas and noodles and like products:   
Products that are untreated (i.e., not heated, boil ed, steamed, cooked, pre-gelatinized or frozen) and  are not 
dehydrated. These products are intended to be consu med soon after preparation. Examples include: unboi led 
noodles, and “skins” or crusts for spring rolls, wo ntons, and shuo mai . 
06.4.2 Dried pastas and noodles and like products:   
Products that are untreated (i.e., not heated, boil ed, steamed, cooked, pre-gelatinized or frozen) and  are 
dehydrated. Examples include dried forms of: spaghe tti, bean vermicelli, rice vermicelli, macaroni, an d rice 
noodles. 
                                                           
51  ALINORM 03/12, para. 55. CODEX STAN 192-1995 Page 31 of 256  
 
 06.4.3 Pre-cooked pastas and noodles and like produ cts:  
Products that are treated (i.e., heated, boiled, st eamed, cooked, pre-gelatinized or frozen). These pr oducts 
may be sold directly to the consumer (e.g., pre-coo ked, chilled gnocchi to be heated prior to consumpt ion), or 
may be the starch component of prepared meals (e.g. , heat-and-serve frozen dinner entrees containing 
spaghetti, macaroni or noodles; canned spaghetti an d meatballs entrée). Also includes instant noodles 
(sokuseki-men ; e.g., pre-cooked ramen, udon, rice noodles), that  are pre-gelatinized , heated and dried prior 
to sale to the consumer. 
06.5 Cereal and starch based desserts (e.g., rice p udding, tapioca pudding):   
Dessert products containing cereal, starch or grain  as the main ingredient. Also includes cereal- or s tarch 
based fillings for desserts. Examples include: rice  pudding, semolina pudding, tapioca pudding, rice f lour 
dumplings ( dango ), a steamed yeast-fermented wheat flour dough dess ert (musipan ), and a starchy pudding 
based dessert ( namagashi ). 
06.6 Batters (e.g., for breading or batters for fis h or poultry):   
Products containing flaked or ground cereal or grai n that when combined with other ingredients (e.g., egg, 
water, milk) are used as a coating for fish or poul try. Products are usually sold as dry mix of the ce real or 
grain component. Examples include breading for tempura  batter. Doughs (e.g., for bread) are found in 
07.1.4, and other mixes (e.g., for bread or cakes) are found in 07.1.6 and 07.2.3, respectively. 
06.7 Pre-cooked or processed rice products, includi ng rice cakes (Oriental type only):   
Products prepared from rice that is soaked, drained , steamed, kneaded and shaped into cake forms (e.g. , 
Japanese mochi , Korean  teuck ).52 Crisp snacks made from rice grains, also called “r ice cakes” are 
categorized in 15.1, and dessert-type rice cakes ar e in 06.5. Category 06.7 would also include process ed rice 
and enriched rice products, such as pre-cooked prod ucts that are sold canned, chilled or frozen; and 
processed rice products sold in retort pouches.  Th is is to distinguish from category 06.1 (Whole, bro ken, or 
flaked grain, including rice) that is intended to i nclude only whole, husked, unprocessed cereals and grains. 
06.8 Soybean products (excluding soybean-based seas onings and condiments of food category 12.9):  
Includes dried, cooked, fried or fermented soybean products, and soybean curd products.  
06.8.1  Soybean-based beverages  
Products prepared from dried soybeans that are soak ed in water, pureed, boiled and strained, or prepar ed 
from soybean flour, soybean concentrate, or soybean  isolate. In a number of countries this category in cludes 
products referred to as soybean milk. Soybean-based  beverages may be consumed as is, or used to prepar e 
other soybean products, such as those in food categ ories 06.8.2 (soybean-based beverage film), 06.8.3 
(soybean curd (tofu)), 06.8.4 (semi-dehydrated soyb ean curd), and 06.8.5 (dehydrated soybean curd (kor i 
tofu))53,54,55.  Also includes soybean products, such as soybean- based beverage powder, which is sold as is, 
for reconstitution, or as a mix containing a coagul ant that can be reconstituted by the consumer for 
preparation of home-made soft tofu.53, 56 
06.8.2  Soybean-based beverage film:  
Film formed on the surface of boiling soybean-based  beverage that is dried. It may be deep-fried or so ftened 
in water prior to use in soups or poached food. Als o known as fuzhu  or yuba . 56,57,58 
                                                           
52  Asian Foods: Science and Technology , C.Y.W. Ang, K.S. Liu, & Y.-W. Huang, Eds., Chapte r 1: Rice Products, 
B.S. Luh, Technomic Publishing Co., Lancaster PA 19 99, p. 16. 
53  The Joy of Japanese Cooking , K. Takahashi, Shufunomoto Col., Ltd., Japan, 1996 , pp. 17-18 and 123-131. 
54  Taste of Japan , D. Richie, Kodansha International, Tokyo,  Japan,  1992, pp, 34-35. 
55  Ibid.,  pp.141-153. 
56  World Food Japan , Lonely Planet, 2002, p. 35. 
57  Taste of Japan , D. Richie, Kodansha International, Tokyo,  Japan,  1992,  pp. 168-169. 
58  The Joy of Japanese Cooking , K. Takahashi, Shufunomoto Col., Ltd., Japan, 1996 , p. 31. CODEX STAN 192-1995 Page 32 of 256  
 
 06.8.3  Soybean curd (tofu):  
Soybean curd is prepared from dried soybeans that a re soaked in water, pureed, and strained to produce  
soybean-based beverage, which is then made into a c urd with a coagulant, and placed in a mould. Soybea n 
curds may be of a variety of textures (e.g., soft, semi-firm, firm).53, 54 
06.8.4  Semi-dehydrated soybean curd:  
Soybean curd that has been pressed while being moul ded into blocks so that some moisture has been 
removed, but so that it is not completely dried (se e food category 06.8.5). Semi-dehydrated soybean cu rd 
typically contains 62% water, and has a chewy textu re 53 . 
06.8.4.1  Thick gravy-stewed semi-dehydrated soybea n curd:  
Partially dehydrated soybean curd that is cooked (s tewed) with a thick sauce (e.g., miso sauce). The p artially 
dehydrated soybean curd typically absorbs the sauce , and so regains its original texture.53  
06.8.4.2  Deep fried semi-dehydrated soybean curd:  
Partially dehydrated soybean curd that is deep-frie d. It may be consumed as such, or cooked (e.g., ste wed in 
sauce) after frying 53,59 
06.8.4.3  Semi-dehydrated soybean curd, other than food categories 06.8.4.1 and 06.8.4.2:  
Partially dehydrated soybean curd prepared other th an by stewing in thick (e.g., miso) sauce or by dee p-
frying. Includes grilled products and mashed produc ts that may be combined with other ingredients (e.g ., to 
make a patty or a loaf).53  
06.8.5  Dehydrated soybean curd (kori tofu):  
Soybean curd from which all moisture has been remov ed through the process of freezing, aging, and 
dehydrating. It may be reconstituted with water or sauce for consumption, or is used directly in prepa red 
dishes. It may also be deep-fried or simmered in sa uce.53  
06.8.6  Fermented soybeans (e.g., natto, tempe):  
The product is prepared from soybeans that have bee n steamed and fermented with certain fungi or bacte ria 
(starter). The soft, whole beans have a distinctive  aroma and taste. It includes products such as dou chi  
(China), natto  (Japan), and tempe  (Indonesia).  
06.8.7  Fermented soybean curd:  
The product is prepared by forming soybean curd int o a loaf during the fermentation process. It is a s oft, 
flavoured product, either in red, rice-yellow, or g rey-green. 
06.8.8  Other soybean protein products  
Other products from soybeans composed mainly of soy bean protein such as extruded, textured, concentrat ed, 
and isolated soybean protein. 
07.0 Bakery wares:   
Includes categories for bread and ordinary bakery w ares (07.1) and for sweet, salty and savoury fine b akery 
wares (07.2). 
07.1 Bread and ordinary bakery wares and mixes:   
Includes all types of non-sweet bakery products and  bread-derived products. 
07.1.1 Breads and rolls:   
Includes yeast-leavened and specialty breads and so da bread. 
                                                           
59  Asian Foods: Science and Technology , C.Y.W. Ang, K.S. Liu, & Y.-W. Huang, Eds., Chapte r 6: Oriental Soy 
Foods, K.S. Liu, Technomic Publishing Co., Lancaste r PA 1999, pp. 162-163. CODEX STAN 192-1995 Page 33 of 256  
 
 07.1.1.1 Yeast-leavened breads and specialty breads :  
Includes all types of non-sweet bakery products and  bread-derived products. Examples include: white br ead, 
rye bread, pumpernickel bread, raisin bread, whole wheat bread, pain courant francais, malt bread, 
hamburger rolls, whole wheat rolls, and milk rolls.  
07.1.1.2 Soda breads:  
Includes soda breads.  
07.1.2 Crackers, excluding sweet crackers:   
The term “cracker” refers to a thin, crisp wafer, u sually of unsweetened dough. Flavoured crackers (e. g., 
cheese flavoured) that are consumed as snacks are i n 15.1. Examples include: soda crackers, rye crisps , and 
matzohs. 
07.1.3 Other ordinary bakery products (e.g., bagels , pita, English muffins):   
Includes all other ordinary bakery wares, such as c ornbread and biscuits. The term “biscuit” in this c ategory 
refers to a small cake of shortened bread, leavened  with baking powder or baking soda. It does not ref er to 
the British “biscuit,” which is a “cookie” or “swee t cracker” included in category 07.2.1. 
07.1.4 Bread-type products, including bread stuffin g and bread crumbs:   
Includes bread-based products such as croutons, bre ad stuffing and stuffing mixes, and prepared doughs  
(e.g., for biscuits). Bread mixes are included in c ategory 07.1.6. 
07.1.5 Steamed breads and buns:   
Oriental-style leavened wheat or rice products that  are cooked in a steamer. Products may be made with  or 
without filling. In China, products without filling  are called steamed bread ( mantou ), and those with filling 
are called steamed buns ( baozi  or bao). Twisted rolls of various shapes ( huajuan ) may also be prepared.60 
Examples include: filled dumplings and steamed bun with meat, jam or other filling ( manjyu ). 
07.1.6 Mixes for bread and ordinary bakery wares:  
Includes all the mixes containing the dry ingredien ts to which wet ingredients (e.g., water, milk, oil , butter, 
eggs) are added to prepare a dough for baked goods from food categories 07.1.1 to 07.1.5. Examples inc lude: 
French bread mix, tin bread mix, panettone mix, cia batta mix, among others. Mixes for fine bakery ware s 
(e.g., cakes, cookies, pancakes) are found in categ ory 07.2.3.  
07.2 Fine bakery wares (sweet, salty, savoury) and mixes:   
Includes sub-categories for ready-to-eat products ( 07.2.1 and 07.2.2) as well as mixes (07.2.3) for pr eparing 
fine baked goods. 
07.2.1 Cakes, cookies and pies (e.g., 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. Examples include: butter cake, cheesecake, fruit-filled cereal bars, pound cake (i ncluding 
kasutera ), moist cake (type of starchy dessert ( namagashi )), western cakes, moon cakes, sponge cake, fruit-
filled pies (e.g., apple pie), oatmeal cookies, sug ar cookies and British “biscuits” (cookies or sweet  crackers). 
07.2.2 Other fine bakery products (e.g., doughnuts,  sweet rolls, scones, and muffins):   
Includes products that may be eaten as a dessert or  as breakfast. Examples include: pancakes, waffles,  filled 
sweet buns ( anpan ), Danish pastry, wafers or cones for ice cream, fl our confectionery, and trifles. 
07.2.3 Mixes for fine bakery wares (e.g., cakes, pa ncakes):   
Mixes containing the dry ingredients to which wet i ngredients (e.g., water, milk, oil, butter, eggs) a re added 
to prepare a dough for fine baked goods. Examples i nclude: cake mix, flour confectionery mix, pancake mix, 
pie mix, and waffle mix.  Prepared dough is found i n category 07.1.4. Mixes for ordinary bakery wares (e.g., 
bread) is found in category 07.1.6. 
                                                           
60  Asian Foods: Science and Technology , C.Y.W. Ang, K.S. Liu, & Y.-W. Huang, Eds., Chapte r 4: Wheat 
Products: 2. Breads, Cakes, Cookies, Pastries, and Dumplings, S. Huang, Technomic Publishing Co., Lanc aster 
PA 1999, pp. 72-73.  CODEX STAN 192-1995 Page 34 of 256  
 
 08.0 Meat and meat products, including poultry and game:   
This category includes all types of meat, poultry, and game products, in pieces and cuts or comminuted , fresh 
(08.1) and processed (08.2 and 08.3).   
08.1 Fresh meat, poultry and game:   
Fresh products are usually free of additives. Howev er, in certain circumstances, additives are necessa ry. For 
example, colours are used for certification stamps on the surfaces of fresh cuts of meat, and are indi cated in 
the FCS with a notation for “stamping, marking or b randing the product.” Additionally, coatings, such as 
glazes and spice rubs, may be applied to meat produ cts prior to marketing to the consumer (e.g., glaze d ham, 
and barbecued chicken). In the FCS, this is indicat ed with a notation for “use as a glaze or coating ( surface 
treatment).” It should be noted that the coatings m arketed per se  are included in food categories 04.1.2.8 
(fruit-based glazes, e.g., for ham) and 12.2 (spice  rubs). 
08.1.1 Fresh meat, poultry and game, whole pieces o r cuts:   
Untreated raw meat, poultry and game carcasses and cuts. Examples include: beef, hog and pork carcasse s; 
fresh beef blood; fresh whole chickens and chicken parts; fresh beef cuts (e.g., steaks); beef organs (e.g., 
heart, kidney); fresh tripe; and pork chops.  
08.1.2 Fresh meat, poultry and game, comminuted:  
Untreated raw comminuted or mechanically deboned me at, poultry and game. Examples include: fresh beef 
(hamburger) patties; boerewors; fresh breakfast sau sages; gehakt (chopped meat); loganiza (fresh, uncu red 
sausage); fresh meatballs; mechanically deboned, gr ound and formed poultry pieces (with or without 
breading or coating); and fresh sausages (e.g., bee f, Italian, and pork). 
08.2 Processed meat, poultry, and game products in whole pieces or cuts:   
Includes various treatments for non-heat treated me at cuts (08.2.1) and heat-treated meat cuts (08.3.2 ). 
08.2.1 Non-heat treated processed meat, poultry and  game products in whole pieces or cuts:   
This category describes several treatment methods ( e.g., curing, salting, drying, pickling) that prese rve and 
extend the shelf life of meats. 
08.2.1.1 Cured (including salted) non-heat treated processed meat, poultry, and game products in whole  
pieces or cuts:   
Salted products are treated with sodium chloride. D ry cured (dry pickled) products are prepared by rub bing 
salt directly on the meat surface. Wet pickle cured  products are prepared by submerging the meat in a brine 
solution. Pump cured products are prepared by injec ting brine into the meat. Curing may also be achiev ed by 
addition of additives. Smoked products are also inc luded here.61 Examples include: bacon (cured, dry-cured, 
immersion-cured, pump-cured); side bacon; corned be ef; marinated beef; and different types of Oriental  
pickled products: miso-pickled meat ( miso-zuke ), koji-pickled meat ( koji-zuke ), and soy sauce-pickled meat 
(shoyu-zuke ). 
08.2.1.2 Cured (including salted) and dried non-hea t treated processed meat, poultry, and game product s in 
whole pieces or cuts:   
The meat cuts may be cured or salted as described f or category 08.2.1.1, and then dried, or they may o nly be 
dried. Drying is achieved either in hot air or in v acuum.61  Examples include: dried salt pork, dehydrated 
meat, stuffed loin, Iberian ham,  and prosciutto-type ham. 
08.2.1.3 Fermented non-heat treated processed meat,  poultry, and game products in whole pieces or cuts :   
Fermented products are a type of pickled product pr oduced by the action of lactic acid bacteria in the  
presence of salt. Examples include: potted beef and  pickled (fermented) pig’s feet. 
08.2.2 Heat-treated processed meat, poultry, and ga me products in whole pieces or cuts:   
Includes cooked (including cured and cooked, and dr ied and cooked), heat-treated (including sterilized ) and 
canned meat cuts. Examples include: cured, cooked h am; cured, cooked pork shoulder; canned chicken mea t; 
and meat pieces boiled in soy sauce ( tsukudani ). 
                                                           
61  Food Chemistry , H.-D. Belitz & W. Grosch, Springer-Verlag, Heidel berg, 1987, pp. 439-445. CODEX STAN 192-1995 Page 35 of 256  
 
 08.2.3 Frozen processed meat, poultry, and game pro ducts in whole pieces or cuts:   
Includes raw and cooked meat cuts that have been fr ozen. Examples include: frozen whole chickens, froz en 
chicken parts, and frozen beef steaks. 
08.3 Processed comminuted meat, poultry, and game p roducts:   
Includes various treatments for non-heat treated pr oducts (08.3.1) and heat-treated products (08.3.2).  
08.3.1 Non-heat treated processed comminuted meat, poultry, and game products:   
This category describes several treatment methods ( e.g., curing, salting, drying, pickling) that prese rve and 
extend the shelf life of comminuted and mechanicall y deboned meat products. 
08.3.1.1 Cured (including salted) non-heat treated processed comminuted meat, poultry, and game produc ts:  
Salted products are treated with sodium chloride. D ry cured (dry pickled) products are prepared by rub bing 
salt directly on the meat surface. Wet pickle cured  products are prepared by submerging the meat in a brine 
solution. Pump cured products are prepared by injec ting brine into the meat. Curing may also be achiev ed by 
addition of additives. Also includes smoked product s.61 Examples include: chorizos (spicy pork sausages), 
salami-type products, salchichon, tocino (fresh, cu red sausage), pepperoni, and smoked sausage. 
08.3.1.2 Cured (including salted) and dried non-hea t treated processed comminuted meat, poultry, and g ame 
products:   
The comminuted or mechanically deboned products may  be cured or salted as described for category 
08.3.1.1, and then dried, or they may only be dried . Drying is achieved either in hot air or in vacuum .61 
Examples include: pasturmas, dried sausages, cured and dried sausages, beef jerky, Chinese sausages 
(including traditional cured or smoked pork sausage ), and sobrasada.  
08.3.1.3 Fermented non-heat treated processed commi nuted meat, poultry, and game products:   
Fermented products are a type of pickled product pr oduced by the action of lactic acid bacteria in the  
presence of salt. Certain types of sausages may be fermented. 
08.3.2 Heat-treated processed comminuted meat, poul try, and game products:   
Includes cooked (including cured and cooked, and dr ied and cooked), heat-treated (including sterilized ) and 
canned comminuted products. Examples include: pre-g rilled beef patties; foie gras and pates; brawn and  
head cheese; cooked, cured chopped meat; chopped me at boiled in soy sauce ( tsukudani ); canned corned 
beef; luncheon meats; meat pastes; cooked meat patt ies; cooked salami-type products; cooked meatballs;  
saucises de strasbourg; breakfast sausages; brown-a nd-serve sausages; and terrines (a cooked chopped m eat 
mixture). 
08.3.3 Frozen processed comminuted meat, poultry, a nd game products:   
Includes raw, partially cooked and fully cooked com minuted or mechanically deboned meat products that 
have been frozen. Examples include: frozen hamburge r patties; frozen breaded or battered chicken finge rs. 
08.4 Edible casings (e.g., sausage casings):   
Casings or tubing prepared from collagen, cellulose , or food-grade synthetic material or from natural sources 
(e.g., hog or sheep intestines) that contain the sa usage mix.61  
09.0 Fish and fish products, including molluscs, cr ustaceans, and echinoderms:   
This broad category is divided into categories for fresh fish (09.1) and various processed fish produc ts (09.2 
– 09.4).  This category includes aquatic vertebrate s (fish and aquatic mammals (e.g., whales)), aquati c 
invertebrates (e.g., jellyfish), as well as mollusc s (e.g., clams, snails), crustaceans (e.g., shrimp,  crab, 
lobster), and echinoderms (e.g., sea urchins, sea c ucumbers).  Fish products may be treated with coati ngs, 
such as glazes and spice rubs, prior to marketing t o the consumer (e.g., glazed frozen fish fillets). In the FCS, 
this is indicated with a notation for “use as a gla ze or coating (surface treatment).”  CODEX STAN 192-1995 Page 36 of 256  
 
 09.1 Fresh fish and fish products, including mollus cs, crustaceans, and echinoderms:   
The term “fresh” refers to fish and fish products t hat are untreated except for refrigeration, storage  on ice, or 
freezing upon catching at sea or in lakes or other bodies of water in order to prevent decomposition a nd 
spoilage.62 
091.1. Fresh fish:   
Includes fresh whale meat, cod, salmon, trout, etc. ; and fresh fish roe. 
09.1.2 Fresh molluscs, crustaceans and echinoderms:   
Includes fresh shrimp, clams, crabs, lobster, snail s, etc. 
09.2 Processed fish and fish products, including mo lluscs, crustaceans, and echinoderms:   
This category refers to fish products that are froz en and may require further cooking, as well as read y-to-eat 
cooked, smoked, dried, fermented, and salted produc ts.  
09.2.1 Frozen fish, fish fillets, and fish products , including molluscs, crustaceans, and echinoderms:   
Fresh, including partially cooked, fish subjected t o freezing or quick-freezing at sea and on land for  further 
processing.62  Examples include: frozen or deep frozen clams, co d fillets, crab, finfish, haddock, hake, 
lobster, minced fish, prawns and shrimp; frozen fis h roe; frozen surimi; and frozen whale meat. 
09.2.2 Frozen battered fish, fish fillets and fish products, including molluscs, crustaceans, and echi noderms:     
Uncooked product prepared from fish or fish portion s, with dressing in eggs and bread crumbs or batter . 
Examples include: frozen raw breaded or batter-coat ed shrimp; and frozen or quick-frozen breaded or ba tter-
coated fish fillets, fish portions and fish sticks (fish fingers).63 
09.2.3 Frozen minced and creamed fish products, inc luding molluscs, crustaceans, and echinoderms:   
Uncooked product prepared from minced fish pieces i n cream-type sauce. 
09.2.4 Cooked and/or fried fish and fish products, including molluscs, crustaceans, and echinoderms:   
Includes all ready-to-eat cooked products as descri bed in the sub-categories.  
09.2.4.1 Cooked fish and fish products:   
Cooked products include steamed, boiled or any othe r cooking method except frying (see 09.2.4.3). The fish 
may be whole, in portions or comminuted.  Examples include: fish sausage; cooked fish products boiled 
down in soy sauce ( tsukudani ); cooked surimi product ( kamaboko ); crab-flavoured cooked kamaboko  
product ( kanikama ); cooked fish roe; cooked surimi;  cooked, tube-shaped surimi product ( chikuwa ); and 
cooked fish and lobster paste (surimi-like products . Other fish paste (Oriental type) is found in 09.3 .4. 
09.2.4.2 Cooked molluscs, crustaceans, and echinode rms:  
Cooked products include steamed, boiled or any othe r cooking method except frying (see 09.2.4.3). 
Examples include: cooked crangon crangon  and crangon vulgaris  (brown shrimp; cooked shrimp, clams and 
crabs. 
09.2.4.3 Fried fish and fish products, including mo lluscs, crustaceans, and echinoderms:  
Ready-to-eat products prepared from fish or fish po rtions, with or without further dressing in eggs an d bread 
crumbs or batter, that are fried, baked, roasted or  barbecued, and then packaged or canned with or wit hout 
sauce or oil.62 Examples include: ready-to-eat fried surimi, fried  calamari, and fried soft-shell crabs. 
                                                           
62  Ibid., pp. 464-468. 
63  Codex Standard for Quick Frozen Fish Sticks (Fish  Fingers), Fish Portions and Fish Fillets – Breaded  and in 
Batter (CODEX STAN 166-1989). CODEX STAN 192-1995 Page 37 of 256  
 
 09.2.5 Smoked, dried, fermented, and/or salted fish  and fish products, including molluscs, crustaceans , and 
echinoderms:  
Smoked fish are usually prepared from fresh deep fr ozen or frozen fish that are dried directly or afte r boiling, 
with or without salting, by exposing the fish to fr eshly-generated sawdust smoke. Dried fish are prepa red by 
exposing the fish to sunlight or drying directly or  after boiling in a special installation; the fish may be salted 
prior to drying.  Salted fish are either rubbed wit h salt or placed in a salt solution.  This manufact uring 
process is different from that described in food ca tegory 09.3 for marinated and pickled fish.  Cured fish is 
prepared by salting and then smoking fish.62 Examples include: salted anchovies, shrimp, and sh ad; smoked 
chub, cuttlefish and octopus; fish ham; dried and s alted species of the Gadidae  species; smoked or salted fish 
paste and fish roe; cured and smoked sablefish, sha d, and salmon; dried shellfish, dried bonito ( katsuobushi ), 
and boiled, dried fish ( niboshi ). 
09.3 Semi-preserved fish and fish products, includi ng molluscs, crustaceans, and echinoderms:  
Includes products treated by methods such as marina ting, pickling and partial cooking that have a limi ted 
shelf life.  
09.3.1 Fish and fish products, including molluscs, crustaceans, and echinoderms, marinated and/or in j elly:  
Marinated products are manufactured by soaking the fish in vinegar or wine with or without added salt and 
spices. They are packaged in jars or cans and have a limited shelf life. Products in jelly may be manu factured 
by tenderizing fish products by cooking or steaming , adding vinegar or wine, salt and preservatives, a nd 
solidifying in a jelly. Examples include: “rollmops ” (a type of marinated herring), sea eel (dogfish) in jelly 
and fish aspic.62  
09.3.2 Fish and fish products, including molluscs, crustaceans, and echinoderms, pickled and/or in bri ne:   
Pickled products are sometimes considered a type of  marinated product. Pickling results from the treat ment 
of the fish with a salt and vinegar or alcohol (e.g ., wine) solution.62 Examples include: different types of 
Oriental pickled products: koji-pickled fish ( koji-zuke ), lees-pickled fish ( kasu-zuke ), miso -pickled fish 
(miso-zuke ), soy sauce-pickled fish ( shoyu-zuke ), and vinegar-pickled fish ( su-zuke ); pickled whale meat; and 
pickled herring and sprat. 
09.3.3 Salmon substitutes, caviar, and other fish r oe products:    
Roe is usually produced by washing, salting and all owing to ripen until transparent. The roe is then p ackaged 
in glass or other suitable containers. The term “ca viar” refers only to the roe of the sturgeon specie s (e.g., 
beluga). Caviar substitutes are made of roe of vari ous sea and freshwater fish (e.g., cod and herring)  that are 
salted, spiced, dyed and may be treated with a pres ervative.62 Examples include: salted salmon roe ( sujiko ), 
processed, salted salmon roe ( ikura ), cod roe, salted cod roe ( tarako ) and lumpfish caviar. Occasionally, roe 
may be pasteurized. In this case, it is included in  food category 09.4, since it is a fully preserved product. 
Roe products that are frozen, cooked or smoked are included in category 09.2.1, 09.2.4.1, and 09.2.5, 
respectively; fresh fish roe is found in category 0 9.1.1. 
09.3.4 Semi-preserved fish and fish products, inclu ding molluscs, crustaceans, and echinoderms (e.g., fish 
paste), excluding products of food categories 09.3. 1 – 0.9.3.3:   
Examples include fish or crustacean pates and tradi tional Oriental fish paste. The latter is produced from 
fresh fish or the residue from fish sauce productio n, which is combined with other ingredients such as  wheat 
flour, bran, rice or soybeans. The product may be f urther fermented.64 Cooked fish or crustacean pastes 
(surimi-like products) are found in 09.2.4.1 and 09 .2.4.2, respectively. 
09.4 Fully preserved, including canned or fermented  fish and fish products, including molluscs, crusta ceans, 
and echinoderms:   
Products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in va cuum-
sealed air-tight containers to ensure sterility. Pr oducts may be packed in their own juice or in added  oil or 
sauce.62  This category excludes fully cooked products (see c ategory 09.2.4). Examples include: canned tuna, 
clams, crab, fish roe and sardines; gefilte fish ba lls; and surimi (heat-pasteurized). 
                                                           
64  Asian Foods: Science and Technology , C.Y.W. Ang, K.S. Liu, & Y.-W. Huang, Eds., Chapte r 9: Traditional 
Oriental Seafood  Products, Y.-W. Huang & C.-Y Huan g, Technomic Publishing Co., Lancaster PA 1999, p. 
264. CODEX STAN 192-1995 Page 38 of 256  
 
 10.0 Eggs and egg products:    
Includes fresh in-shell eggs (10.1), products that may substitute for fresh eggs (10.2) and other egg products 
(10.3 and 10.4). 
10.1 Fresh eggs:   
Fresh in-shell eggs are not expected to contain add itives. However, colours may be used for decorating , 
dyeing or stamping the exterior surfaces of shell e ggs. In the FCS, a notation for "for decoration, st amping, 
marking or branding the product (surface treatment)  accommodates this. 
10.2 Egg products:   
Products that may be used as replacement for fresh eggs in recipes or as a food (e.g., omelette). They  are 
produced from fresh eggs by either (i) mixing and p urifying the whole egg; or (ii) separating the egg white 
and yolk, and then mixing and purifying each separa tely. The purified whole egg, white or yolk is then  
further processed to produce liquid, frozen or drie d eggs as described below.65 
10.2.1 Liquid egg products:   
The purified whole egg, egg yolk or egg white is pa steurized and chemically preserved (e.g., by additi on of 
salt).  
10.2.2 Frozen egg products:   
The purified whole egg, egg yolk or egg white is pa steurized and frozen.  
10.2.3 Dried and/or heat coagulated egg products:   
Sugars are removed from the purified whole egg, egg  yolk or egg white, which is then pasteurized and d ried. 
10.3 Preserved eggs, including alkaline, salted, an d canned eggs:    
Includes traditional Oriental preserved products, s uch as salt-cured duck eggs ( Hueidan ), and alkaline treated 
“thousand-year-old-eggs” ( pidan ).66 
10.4 Egg-based desserts (e.g., custard):   
Includes ready-to-eat products and products to be p repared from a dry mix. Examples include: flan and egg 
custard. Also includes custard fillings for fine ba kery wares (e.g., pies). 
11.0 Sweeteners, including honey:   
Includes all standardized sugars (11.1), non-standa rdized products (e.g., 11.2, 11.3,  11.4 and 11.6), and 
natural sweeteners (11.5 – honey). 
11.1 Refined and raw sugars:   
Nutritive sweeteners, such as fully or partially pu rified sucrose (derived from sugar beet and sugar c ane), 
glucose (derived from starch), or fructose, that ar e included in sub-categories 11.1.1 to 11.1.5.  
11.1.1 White sugar, dextrose anhydrous, dextrose mo nohydrate, fructose:   
White sugar is purified and crystallized sucrose wi th a polarisation of not less than 99.7oZ. Dextrose 
anhydrous is purified and crystallized D-glucose wi thout water of crystallization. Dextrose monohydrat e is 
purified and crystallized D-glucose with one molecu le of water of crystallization. Fructose is purifie d and 
crystallized D-fructose.67 
11.1.2 Powdered sugar, powdered dextrose:   
Powdered sugar (icing sugar) is finely pulverized w hite sugar with or without added anticaking agents.  
Powdered dextrose (icing dextrose) is finely pulver ized dextrose anhydrous or dextrose monohydrate, or  a 
mixture of the two, with or without added anticakin g agents.67  
                                                           
65  Food Chemistry , H.-D. Belitz & W. Grosch, Springer-Verlag, Heidel berg, 1987, pp. 411-414. 
66  Asian Foods: Science and Technology , C.Y.W. Ang, K.S. Liu, & Y.-W. Huang, Eds., Chapte r 8: Traditional 
Poultry and Egg Products, T.C. Chen, Technomic Publ ishing Co., Lancaster PA 1999, pp. 240-244. 
67  Codex Standard for Sugars (CODEX STAN 212-1999). CODEX STAN 192-1995 Page 39 of 256  
 
 11.1.3 Soft white sugar, soft brown sugar, glucose syrup, dried glucose syrup, raw cane sugar:   
Soft white sugar is fine grain purified, moist suga r, that is white in colour.  Soft brown sugar is fi ne grain 
moist sugar that is light to dark brown in colour. Glucose syrup is a purified concentrated aqueous so lution of 
nutritive saccharides derived from starch and/or in ulin.68  Dried glucose syrup is glucose syrup from which 
water has been partially removed. Raw cane sugar is  partially purified sucrose crystallized from parti ally 
purified cane juice without further purification.67  
11.1.3.1 Dried glucose syrup used to manufacture su gar confectionery:    
Dried glucose syrup, as described in 11.1.3, used t o manufacture candy products that are included in f ood 
category 05.2 (e.g., hard or soft candies). 
11.1.3.2 Glucose syrup used to manufacture sugar co nfectionery:   
Glucose syrup, as described in 11.1.3, used to manu facture candy products that are included in food ca tegory 
05.2 (e.g., hard or soft candies). 
11.1.4 Lactose:    
A natural constituent of milk normally obtained fro m whey. It may be anhydrous, or contain one molecul e of 
water of crystallization, or be a mixture of both f orms.67 
11.1.5 Plantation or mill white sugar:   
Purified and crystallized sucrose with a polarisati on of not less than 99.5oZ.67 
11.2 Brown sugar excluding products of food categor y 11.1.3:   
Includes large-grain, brown or yellow lump sugars, such as Demerara sugar. 
11.3 Sugar solutions and syrups, also (partially) i nverted, including treacle and molasses, excluding products 
of food category 11.1.3:   
Includes co-products of the sugar refining process (e.g., treacle and molasses), invert sugar (equimol ar 
mixture of glucose and fructose produced from the h ydrolysis of sucrose),68 and other sweeteners, such as 
high fructose corn syrup, high fructose inulin syru p and corn sugar. 
11.4 Other sugars and syrups (e.g., xylose, maple s yrup, sugar toppings):   
Includes all types of table syrups (e.g., maple syr up), syrups for fine bakery wares and ices (e.g., c aramel 
syrup, flavoured syrups), and decorative sugar topp ings (e.g., coloured sugar crystals for cookies).  
11.5 Honey:   
Honey is the natural sweet substance produced by ho neybees from the nectar of blossoms or secretions o f 
plants. The honeybees collect the nectar or secreti ons, transform it by combination with specific subs tances 
of the bees’ own, and store it in a honeycomb to ri pen and mature.69 Examples of honey include wildflower 
honey and clover honey.  
11.6 Table-top sweeteners, including those containi ng high-intensity sweeteners:   
Includes products that are preparations of high-int ensity sweeteners (e.g., acesulfame potassium) and/ or of 
polyols (e.g., sorbitol) which may contain other ad ditives and/or nutritive ingredients, such as carbo hydrates.  
These products, which are sold to the final consume r, may be in powder, solid (e.g., tablets or cubes) , or 
liquid form. 
                                                           
68  Food Chemistry , H.-D. Belitz & W. Grosch, Springer-Verlag, Heidel berg, 1987, p. 631-633. 
69  Food Chemistry , H.-D. Belitz & W. Grosch, Springer-Verlag, Heidel berg, 1987, p. 636. Codex Standard for 
Honey (CODEX STAN 12-1981). CODEX STAN 192-1995 Page 40 of 256  
 
 12.0 Salts, spices, soups, sauces, salads, protein products:   
This is a broad category that includes substances a dded to food to enhance its aroma and taste (12.1 –  salt 
and salt substitutes; 12.2 – herbs, spices, seasoni ngs and condiments (e.g., seasoning for instant noo dles); 
12.3 – vinegars; and 12.4 - mustards), certain prep ared foods (12.5 – soups and broths; 12.6 – sauces and like 
products; and 12.7 – salads (e.g., macaroni salad, potato salad) and sandwich spreads, excluding cocoa - and 
nut-based spreads of food categories 04.2.2.5 and 0 5.1.3)), and products composed primarily of protein  that 
are derived from soybeans or from other sources (e. g., milk, cereal, or vegetables) (12.9 - soybean-ba sed 
seasonings and condiments; and 12.10 – protein prod ucts other than from soybeans). 
12.1 Salt and salt substitutes:  
Includes salt (12.1.1.) and salt substitutes (12.1. 2) used as seasoning for food. 
12.1.1 Salt:   
Primarily food-grade sodium chloride. Includes tabl e salt, iodized and fluoride iodized salt, and dend ritic 
salt. 
12.1.2 Salt substitutes:  
Salt substitutes are seasonings with reduced sodium  content intended to be used on food in place of sa lt. 
12.2 Herbs, spices, seasonings, and condiments (e.g ., seasoning for instant noodles):   
This category describes items whose use is intended  to enhance the aroma and taste of food. 
12.2.1 Herbs and spices:  
Herbs and spices are usually derived from botanical  sources, and may be dehydrated, and either ground or 
whole.  Examples of herbs include basil, oregano an d thyme. Examples of spices include cumin and caraw ay 
seeds. Spices may also be found as blends in powder  or paste form. Examples of spice blends include ch illi 
seasoning, chilli paste,  curry paste, curry roux, and dry cures or rubs that  are applied to external surfaces of 
meat or fish.  
12.2.2 Seasonings and condiments:  
Condiments include seasonings such as meat tenderiz ers, onion salt, garlic salt, Oriental seasoning mi x 
(dashi ), topping to sprinkle on rice ( furikake , containing, e.g., dried seaweed flakes, sesame se eds and 
seasoning), and seasoning for noodles.  The term “c ondiments” as used in the FCS does not include 
condiment sauces (e.g., ketchup, mayonnaise, mustar d) or relishes. 
12.3 Vinegars:   
Liquid produced from fermentation of ethanol from a  suitable source (e.g., wine, cider). Examples incl ude, 
cider vinegar, wine vinegar, malt vinegar, spirit v inegar, grain vinegar, raisin vinegar, and fruit (w ine) 
vinegar.70 
12.4 Mustards:   
Condiment sauce prepared from ground, often defatte d mustard seed that is mixed into a slurry with wat er, 
vinegar, salt, oil and other spices and refined. Ex amples include Dijon mustard, and “hot” mustard (pr epared 
from seeds with hulls).71 
12.5 Soups and broths:   
Includes ready-to-eat soups and mixes. The finished  products may be water- (e.g., consommé) or milk-ba sed 
(e.g., chowder). 
12.5.1 Ready-to-eat soups and broths, including can ned, bottled, and frozen:   
Water- or milk-based products consisting of vegetab le, meat or fish broth with or without other ingred ients 
(e.g., vegetables, meat, noodles). Examples include : bouillon, broths, consommés, water- and cream-bas ed 
soups, chowders, and bisques. 
                                                           
70  Food Chemistry , H.-D. Belitz & W. Grosch, Springer-Verlag, Heidel berg, 1987, pp. 719-720. 
71  Ibid., p. 718. CODEX STAN 192-1995 Page 41 of 256  
 
 12.5.2 Mixes for soups and broths:   
Concentrated soup to be reconstituted with water an d/or milk, with or without addition of other option al 
ingredients (e.g., vegetables, meat, noodles). Exam ples include: bouillon powders and cubes; powdered and 
condensed soups (e.g., mentsuyu ); and stock cubes and powders. 
12.6 Sauces and like products:   
Includes ready-to-eat sauces, gravies and dressings , and mixes to be reconstituted before consumption.  The 
ready-to eat products are divided into sub-categori es for emulsified (12.6.1) and non-emulsified (12.6 .2) 
products, whereas the sub-category for the mixes (1 2.6.3) encompasses both emulsified and non-emulsifi ed 
sauce mixes. 
12.6.1 Emulsified sauces (e.g., mayonnaise, salad d ressing):   
Sauces, gravies and dressings based, at least in pa rt, on a fat- or oil-in water emulsion. Examples in clude: 
salad dressing (e.g., French, Italian, Greek, ranch  style), fat-based sandwich spreads (e.g., mayonnai se with 
mustard), salad cream, and fatty sauces. 
12.6.2 Non-emulsified sauces (e.g., ketchup, cheese  sauce, cream sauce, brown gravy):   
Include water-, coconut milk-, and milk-based sauce s, gravies and dressings. Examples include: barbecu e 
sauce, tomato ketchup, cheese sauce, Worcestershire  sauce, Oriental thick Worcestershire sauce ( tonkatsu 
sauce ), chilli sauce, sweet and sour dipping sauce, and white (cream-based) sauce (sauce consisting primari ly 
of milk or cream, with little added fat (e.g., butt er) and flour, with or without seasoning or spices) . 
12.6.3 Mixes for sauces and gravies:   
Concentrated product, usually in powdered form, to be mixed with water, milk, oil or other liquid to p repare 
a finished sauce or gravy. Examples include mixes f or cheese sauce, hollandaise sauce, and salad dress ing 
(e.g., Italian or ranch dressing).  
12.6.4 Clear sauces (e.g., fish sauce):   
Includes thin, non-emulsified clear sauces that may  be water-based. These sauces may be used as condim ents 
or ingredients rather than as finished gravy (for u se e.g., on roast beef). Examples include: oyster s auce, and 
Thai fish sauce ( nam pla ). 
12.7 Salads (e.g., macaroni salad, potato salad) an d sandwich spreads excluding cocoa- and nut-based 
spreads of food categories 04.2.2.5 and 05.1.3:    
Includes prepared salads, milk-based sandwich sprea ds, non-standardized mayonnaise-like sandwich sprea ds, 
and dressing for coleslaw (cabbage salad).  
12.8 Yeast and like products:   
Includes baker’s yeast and leaven used in the manuf acture of baked goods. Includes the Oriental produc ts 
koji (rice or wheat malted with A. oryzae ) used in the production of alcoholic beverages. 
12.9 Soybean-based seasonings and condiments:  
Includes products that are derived from soybeans an d other ingredients intended for use as seasonings and 
condiments, such as fermented soybean paste and soy bean sauces.  
12.9.1 Fermented soybean paste (e.g., miso):  
The product is made of soybeans, salt, water and ot her ingredients, using the process of fermentation.  The 
product includes dou jiang  (China), doenjang   (Republic of Korea), or miso (Japan), which maybe used in 
the preparation of soups or dressings, or as a seas oning. 53,72 
12.9.2  Soybean sauce:  
A liquid seasoning obtained by fermentation of soyb eans, non-fermentation (e.g., hydrolysis) of soybea ns, or 
by hydrolysis of vegetable protein. 
                                                           
72  K.S. Liu, op.cit.., pp. 173-181. CODEX STAN 192-1995 Page 42 of 256  
 
 12.9.2.1 Fermented soybean sauce:  
A clear, non-emulsified sauce made of soybeans, cer eal, salt and water by the fermentation process.  
12.9.2.2 Non-fermented soybean sauces:  
Non-fermented soybean sauce, which is also known as  non-brewed soybean sauce, may be produced from 
vegetable proteins, such as defatted soybeans that are acid-hydrolyzed (e.g., with hydrochloric acid),  
neutralized (e.g., with sodium carbonate), and filt ered.73  
12.9.2.3 Other soybean sauce:  
Non-emulsified sauce made from fermented soybean sa uce and/or non-fermented soybean sauce, with or 
without sugar, with or without caramelization proce ss. 
12.10  Protein products other than from soybeans:  
Includes, for example, milk protein, cereal protein  and vegetable protein analogues or substitutes for  standard 
products, such as meat, fish or milk. Examples incl ude: vegetable protein analogues, fu (a mixture of gluten 
(vegetable protein) and flour that  is sold dried (baked) or raw, and is used as an ing redient, e.g., in miso 
soup) and proteinaceou s meat and fish substitutes. 
13.0 Foodstuffs intended for particular nutritional  uses:   
Foods for special dietary use are specially process ed or formulated to satisfy particular dietary requ irements 
that exist because of a particular physical or phys iological condition and/or specific disease and dis order. The 
composition of these foods must differ significantl y from the composition of ordinary foods of compara ble 
nature, if such foods exist.74 Dietetic foods other than those in 13.0 are includ ed in the categories for their 
standard counterparts.75  
13.1 Infant formulae, follow-up formulae, and formu lae for special medical purposes for infants:   
Foods that are intended for infants and for young c hildren as defined in the sub-categories 13.1.1 , 13.1.2, and 
13.1.3. 
13.1.1 Infant formulae : 
A human milk substitute for infants (aged no more t han 12 months) that is specifically formulated to p rovide 
the sole source of nutrition during the first month s of life up to the introduction of appropriate 
complementary feeding.  Product is in a liquid form , either as a ready-to-eat product, or is reconstit uted from 
a powder. Products, other than those under food cat egory 13.1.3, may be, hydrolyzed protein and/or ami no 
acid-based, or milk-based. 
13.1.2 Follow-up formulae : 
Food intended for use as a liquid part of the compl ementary feeding of infants (aged at least 6 months ) and 
for young children (aged 1-3 years).76  They may be ready-to-eat or in a powdered form to  be reconstituted 
with water. Products, other than those under food c ategory13.1.3, may be soy based hydrolyzed protein 
and/or amino acid-based, or milk-based. 
13.1.3 Formulae for special medical purposes intend ed for infants : 
Foods for special dietary use that are specially pr ocessed or formulated and presented for the dietary  
management of infants and may be used only under me dical supervision. They are intended for the exclus ive 
or partial feeding of infants with limited or impai red capacity to take, digest, absorb or metabolize ordinary 
infant formulae or certain nutrients contained ther ein, or who have other special medically-determined  
nutrient requirement, whose dietary management cann ot be achieved only by modification of the normal d iet, 
by other foods for special dietary uses, or by a co mbination of the two.77 
                                                           
73  Ibid., pp. 181-187.  
74  Codex General Standard for Labelling of and Claim s for Prepackaged Foods for Special Dietary Use (CO DEX 
STAN 146-1985). 
75  For example, diet soda is found in 14.1.4.1, and low-joule jam is found in 04.1.2.5. 
76  Codex Standard for Follow-Up Formula (CODEX STAN 156-1987). 
77  Codex Standard for the Labelling of and Claims fo r Foods for Special Medical Purposes (CODEX STAN 18 0-
1991). CODEX STAN 192-1995 Page 43 of 256  
 
 13.2 Complementary foods for infants and young chil dren: 
Foods that are intended for infants 6 months of age  and older, and for progressive adaptation of infan ts and 
children to ordinary food. Products may be ready-to -eat or in powder form to be reconstituted with wat er, 
milk, or other suitable liquid.78 These foods exclude infant formulae (13.1.1), foll ow-up formulae (13.1.2), 
and formulae for special medical purposes (13.1.3).79 Examples include: cereal-, fruit-, vegetable-, and  meat-
based “baby foods” for infants, “toddler foods,” an d “junior foods”; lactea flour, biscuits and rusks for 
children. 
13.3 Dietetic foods intended for special medical pu rposes (excluding products of food category 13.1) : 
Foods for special dietary use that are specially pr ocessed or formulated and presented for the dietary  
management of patients and may be used only under m edical supervision. They are intended for the 
exclusive or partial feeding of patients with limit ed or impaired capacity to take, digest, absorb or metabolize 
ordinary foods or certain nutrients contained there in, or who have other special medically-determined 
nutrient requirement, whose dietary management cann ot be achieved only by modification of the normal d iet, 
by other foods for special dietary uses, or by a co mbination of the two.77  
13.4 Dietetic formulae for slimming purposes and we ight 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.80 Includes products with 
reduced caloric content such as those that are low in sugar and/or fat, sugar- or fat-free, or contain  sugar- 
and/or fat-substitutes.  
13.5 Dietetic foods (e.g, supplementary foods for d ietary use) excluding products of food categories 1 3.1 -  
13.4 and 13.6:   
Products of high nutritional content, in liquid or solid form (e.g., protein bars), to be used by indi viduals as 
part of a balanced diet to provide supplemental nut rition. Products are not intended to be used for pu rposes of 
weight loss or as part of a medical regimen. 
13.6 Food supplements:   
Includes vitamin and mineral supplements in unit do se forms such as capsules, tablets, powders, soluti ons, 
etc., where national jurisdictions regulate these p roducts as food.81 
14.0 Beverages, excluding dairy products:   
This major category is divided into the broad categ ories of non-alcoholic (14.1) and alcoholic (14.2) 
beverages. Dairy-based beverages are included in 01 .1.2. 
14.1 Non-alcoholic ("soft") beverages:   
This broad category includes waters and carbonated waters (14.1.1), fruit and vegetable juices (14.1.2 ), fruit 
and vegetable nectars (14.1.3), water-based flavour ed carbonated and non-carbonated drinks (14.1.4), a nd 
water-based brewed or steeped beverages such as cof fee and tea (14.1.5). 
14.1.1 Waters:   
Includes natural waters (14.1.1.1) and other bottle d waters (14.1.1.2), each of which may be non-carbo nated 
or carbonated. 
                                                           
78  Codex Standard for Processed Cereal-Based Foods f or Infants and Children (CODEX STAN 74-1981). 
79  Codex Standard for Canned Baby Foods (CODEX STAN 073-1981). 
80  Codex Standard for Formula Foods for Use in Weigh t Control Diets (CODEX STAN 181-1991) and Codex 
Standard for Formula Foods for use in Very Low Ener gy Diets for Weight Reduction (CODEX STAN 203-
1995). 
81  Codex Guidelines for Vitamin and Mineral Food Sup plements (CAC/GL 55-2005 ). CODEX STAN 192-1995 Page 44 of 256  
 
 14.1.1.1 Natural mineral waters and source waters:   
Waters obtained directly at the source and packaged  close to the source; are characterized by the pres ence of 
certain mineral salts in relative proportions and t race elements or other constituents. Natural minera l water 
may be naturally carbonated (with carbon dioxide fr om the source), carbonated (with added carbon dioxi de 
of another origin), decarbonated (with less carbon dioxide than present in the water at the source so it does 
not spontaneously give off carbon dioxide under con ditions of standard temperature and pressure), or 
fortified (with carbon dioxide from the source), an d non-carbonated (contains no free carbon dioxide).82 
14.1.1.2 Table waters and soda waters:   
Includes waters other than natural source waters th at may be carbonated by addition of carbon dioxide and 
may be processed by filtration, disinfection, or ot her suitable means. These waters may contain added 
mineral salts. Carbonated and non-carbonated waters  containing flavours are found in category 14.1.4.   
Examples are table water, bottled water with or wit hout added minerals, purified water, seltzer water,  club 
soda, and sparkling water. 
14.1.2 Fruit and vegetable juices:   
This category applies only to fruit and vegetable j uices. Beverages based on fruit and vegetable juice s are 
found in food category 14.1.4.2. Fruit-vegetable ju ice blends have separate classifications for each 
component (i.e., fruit juice (14.1.2.1) and vegetab le juice (14.1.2.3)).  
14.1.2.1 Fruit juice:  
Fruit juice is the unfermented but fermentable liqu id obtained from the edible part of sound, appropri ately 
mature and fresh fruit or of fruit maintained in so und condition by suitable means. The juice is prepa red by 
suitable processes, which maintain the essential ph ysical, chemical, organoleptical and nutritional 
characteristics of the juices of the fruit from whi ch it comes. The juice may be cloudy or clear, and may have 
restored (to the normal level attained in the same kind of fruit) aromatic substances and volatile fla vour 
components, all of which must be obtained by suitab le physical means, and all of which must have been 
recovered from the same kind of fruit. Pulp and cel ls obtained by suitable physical means from the sam e kind 
of fruit may be added. A single juice is obtained f rom one kind of fruit. A mixed juice is obtained by  
blending two or more juices or juices and purees, f rom different kinds of fruit. Fruit juice may be ob tained, 
e.g.,  by directly expressing the juice by mechanic al extraction processes, by reconstituting concentr ated fruit 
juice (food category 14.1.2.3) with water, or in li mited situations by water extraction of the whole f ruit (e.g., 
prune juice from dried prunes).83 Examples include: orange juice, apple juice, black  currant juice, lemon 
juice, orange-mango juice and coconut water. 
14.1.2.2 Vegetable juice:   
Vegetable juice is the liquid unfermented but ferme ntable product intended for direct consumption obta ined 
by mechanical expression, crushing, grinding, and/o r sieving of one or more sound fresh vegetables or 
vegetables preserved exclusively by physical means.  The juice may be clear, turbid, or pulpy. It may h ave 
been concentrated and reconstituted with water. Pro ducts may be based on a single vegetable (e.g., car rot) or 
blends of vegetables (e.g., carrots, celery). 
14.1.2.3 Concentrates for fruit juice:   
Concentrated fruit juice is the product that compli es with the definition given in food category 14.1. 2.1. It is 
prepared by the physical removal of water from frui t juice in an amount to increase the Brix level to a value 
at least 50% greater than that established for reco nstituted juice from the same fruit. In the product ion of 
juice that is to be concentrated, suitable processe s are used, and may be combined, with simultaneous 
diffusion of the pulp cells or fruit pulp by water,  provided that the water-extracted soluble fruit so lids are 
added in-line to the primary juice, before the conc entration procedure. Fruit juice concentrates may h ave 
restored (to the normal level attained in the same kind of fruit) aromatic substances and volatile fla vour 
components, all of which must be obtained by suitab le physical means, and all of which must be recover ed 
from the same kind of fruit. Pulp and cells obtaine d by suitable physical means from the same kind of fruit 
may be added.83 Sold in liquid, syrup and frozen forms for the prep aration of a ready-to-drink juice by 
addition of water. Examples include: frozen orange juice concentrate, and lemon juice concentrate.  
                                                           
82  Codex Standard for Natural Mineral Waters (CODEX STAN 108-1981). 
83  Codex General Standard for Fruit Juices and Necta rs (CODEX STAN 247-2005). CODEX STAN 192-1995 Page 45 of 256  
 
 14.1.2.4 Concentrates for vegetable juice:   
Prepared by the physical removal of water from vege table juice. Sold in liquid, syrup and frozen forms  for 
the preparation of a ready-to-drink juice by additi on of water. Includes carrot juice concentrate.   
14.1.3 Fruit and vegetable nectars:   
Fruit and vegetable nectars are beverages produced from purees, juices, or concentrates of either, ble nded 
with water and sugar, honey, syrups, and/or sweeten ers.83   Fruit-vegetable nectar blends are reported under 
their components (i.e., fruit nectar (14.1.3.1) and  vegetable nectar (14.1.3.2)). 
14.1.3.1 Fruit nectar:   
Fruit nectar is the unfermented but fermentable pro duct obtained by adding water with or without the 
addition of sugar, honey, syrups, and/or sweeteners  to fruit juice, concentrated fruit juice, fruit pu rees or 
concentrated fruit purees, or a mixture of those pr oducts. Aromatic substances, volatile flavour compo nents, 
pulp and cells, all of which must have been recover ed from the same kind of fruit and obtained by suit able 
physical means, may be added. Products may be based  on a single fruit or on fruit blends.83 Examples 
include: pear nectar and peach nectar.  
14.1.3.2 Vegetable nectar:   
Product obtained by adding water with or without th e addition of sugar, honey, syrups, and/or sweetene rs to 
vegetable juice or concentrated vegetable juice, or  a mixture of those products. Products may be based  on a 
single vegetable or on a blend of vegetables.  
14.1.3.3 Concentrates for fruit nectar:   
Prepared by the physical removal of water from frui t nectar or its starting materials.83 Sold in liquid, syrup 
and frozen forms for the preparation of a ready-to- drink nectar by addition of water. Examples: pear n ectar 
concentrate and peach nectar concentrate.  
14.1.3.4 Concentrates for vegetable nectar:   
Prepared by the physical removal of water from vege table nectar. Sold in liquid, syrup and frozen form s for 
the preparation of ready-to-drink nectars by additi on of water.  
14.1.4 Water-based flavoured drinks, including “spo rt,” “energy,” or “electrolyte” drinks and particul ated 
drinks:   
Includes all carbonated and non-carbonated varietie s and concentrates. Includes products based on frui t and 
vegetable juices.84  Also, includes coffee-, tea- and herbal-based dri nks. 
14.1.4.1 Carbonated water-based flavoured  drinks:   
Includes water-based flavoured drinks with added ca rbon dioxide with nutritive, non-nutritive and/or i ntense 
sweeteners and other permitted food additives. Incl udes gaseosa  (water-based drinks with added carbon 
dioxide, sweetener, and flavour), and sodas such as  colas, pepper-types, root beer, lemon-lime, and ci trus 
types, both diet/light and regular types. These bev erages may be clear, cloudy, or may contain particu lated 
matter (e.g. fruit pieces).  Includes so-called “energy” drinks that are carbona ted and  contain high levels of 
nutrients and other ingredients (e.g., caffeine, ta urine, carnitine). 
14.1.4.2 Non-carbonated water-based flavoured drink s, including punches and ades:   
Include water-based flavoured drinks without added carbon dioxide, fruit and vegetable juice-based dri nks 
(e.g., almond, aniseed, coconut-based drinks, and g inseng drink), fruit flavoured ades (e.g., lemonade , 
orangeade), squashes (citrus-based soft drinks), ca pile groselha, lactic acid beverage, ready-to-drink  coffee 
and tea drinks with or without milk or milk solids,  and herbal-based drinks (e.g., iced tea, fruit-fla voured iced 
tea, chilled canned cappuccino drinks) and “sports”  drinks containing electrolytes. These beverages ma y be 
clear or contain particulated matter (e.g., fruit p ieces), and may be unsweetened or sweetened with su gar or a 
non-nutritive high-intensity sweetener. Includes so -called “energy” drinks that are non-carbonated and  
contain high levels of nutrients and other ingredie nts (e.g., caffeine, taurine, carnitine).  
                                                           
84  Fruit and vegetable juices per se  are found in 14.1.2.1 and 14.1.2.2, respectively. CODEX STAN 192-1995 Page 46 of 256  
 
 14.1.4.3 Concentrates (liquid or solid) for water-b ased flavoured  drinks:   
Include powder, syrup, liquid and frozen concentrat es for the preparation of carbonated or non-carbona ted 
water-based non-alcoholic beverages by addition of water or carbonated water. Examples include: founta in 
syrups (e.g., cola syrup), fruit syrups for soft dr inks, frozen or powdered concentrate for lemonade a nd iced 
tea mixes.  
14.1.5 Coffee, coffee substitutes, tea, herbal infu sions, and other hot cereal and grain beverages, ex cluding 
cocoa:   
Includes the ready-to-drink products (e.g., canned) , and their mixes and concentrates. Examples includ e: 
chicory-based hot beverages (postum), rice tea, mat e tea, and mixes for hot coffee and tea beverages ( e.g., 
instant coffee, powder for hot cappuccino beverages ). Treated coffee beans for the manufacture of coff ee 
products are also included. Ready-to-drink cocoa is  included in category 01.1.2, and cocoa mixes in 05 .1.1.  
14.2 Alcoholic beverages, including alcohol-free an d low-alcoholic counterparts:   
The alcohol-free and low-alcoholic counterparts are  included in the same category as the alcoholic bev erage. 
14.2.1 Beer and malt beverages:    
Alcoholic beverages brewed from germinated barley ( malt), hops, yeast, and water. Examples include: al e, 
brown beer, weiss beer, pilsner, lager beer, oud br uin beer, Obergariges Einfachbier, light beer, tabl e beer, 
malt liquor, porter, stout, and barleywine.85 
14.2.2 Cider and perry:   
Fruit wines made from apples (cider) and pears (per ry). Also includes cider bouche.86 
14.2.3 Grape wines:   
Alcoholic beverage obtained exclusively from the pa rtial or complete alcoholic fermentation of fresh g rapes, 
whether crushed or not, or of grape must (juice).87 
14.2.3.1 Still grape wine:   
Grape wine (white, red, rosé, or blush, dry or swee t) that may contain up to a maximum 0.4g/100 ml (40 00 
mg/kg) carbon dioxide at 20 °C. 
14.2.3.2 Sparkling and semi-sparkling grape wines:   
Grape wines in which carbonation is produced during  the fermentation process, either by bottle ferment ation 
or closed tank fermentation. Also includes carbonat ed wine whose carbon dioxide is partially or totall y of 
exogenous origin.  Examples include: spumante, and “cold duck” wine.86  
14.2.3.3 Fortified grape wine, grape liquor wine, a nd sweet grape  wine:   
Grape wines produced either by: (i) the fermentatio n of grape must (juice) of high sugar concentration ; or (ii) 
by the blending of concentrated grape juice with wi ne; or (iii) the mixture of fermented must with alc ohol.  
Examples include: grape dessert wine.86 
14.2.4 Wines (other than grape):   
Includes wines made from fruit other than grapes, a pples and pears,88 and from other agricultural products, 
including grain (e.g., rice). These wines may be st ill or sparkling. Examples include: rice wine ( sake), and 
sparkling and still fruit wines. 
14.2.5 Mead:   
Alcoholic liquor made from fermented honey, malt an d spices, or just of honey. Includes honey wine.86 
                                                           
85  Food Chemistry , H.-D. Belitz & W. Grosch, Springer-Verlag, Heidel berg, 1987, p. 644. 
86  Ibid. pp. 669-679. 
87  Ibid. p, 654. OIV – International Code of Oenolog ical Practices 
88  Grape wines are included in 14.2.3; and apple win e (cider) and pear wine (perry) are included in 14. 2.2. CODEX STAN 192-1995 Page 47 of 256  
 
 14.2.6 Distilled spirituous beverages containing mo re than 15% alcohol:   
Includes all distilled spirituous beverages derived  from grain (e.g., corn, barley, rye, wheat), tuber s (e.g., 
potato), fruit (e.g., grapes, berries) or sugar can e that contain greater than 15% alcohol. Examples i nclude: 
aperitifs, brandy (distilled wine), cordials, lique urs (including emulsified liqueurs), bagaceira belh a (grappa 
from Portugal; bagaceira is a drink distilled from bagaço  (pressed skins, seeds and stalks of the grapes)), eau 
de vie (a brandy), gin, grappa (Italian brandy dist illed from the residues of pressed wine), marc (bra ndy 
distilled from grape or apple residue), korn (grain  spirit ( schnapps ) of Germany, usually derived from rye 
(Roggen ), sometimes from wheat ( Weizen ) or both ( Getreide ); also labelled as Kornbrantt  or 
Kornbranttwein )89, mistela (also mistelle  (France) and jeropico  (South Africa); unfermented grape juice 
fortified with grape alcohol), ouzo (Greek spirit d rink flavoured with aniseed), rum, tsikoudia (grape  marc 
spirit from Crete), tsipouro (grape marc spirit fro m certain regions in Greece), wienbrand (style of g rape 
brandy devised by Hugo Asbach, Rudesheim, Germany; literally, “burnt wine”)89, cachaça  (Brazilian liquor 
made from fermented distilled sugar cane juice) 90, tequila , whiskey, and vodka.86,91,92  
14.2.7 Aromatized alcoholic beverages (e.g., beer, wine and spirituous cooler-type beverages, low-alco holic 
refreshers):   
Includes all non-standardized alcoholic beverage pr oducts. Although most of these products contain les s than 
15% alcohol, some traditional non-standardized arom atized products may contain up to 24% alcohol. 
Examples include aromatized wine, cider and perry; aperitif wines; americano; batidas (drinks made fro m 
cachaça,  fruit juice or coconut milk and, optionally, sweet ened condensed milk)90; bitter soda and bitter 
vino; clarea (also claré or clary; a mixture of hon ey, white wine and spices; it is closely related to  hippocras , 
which is made with red wine); jurubeba alcoholic dr inks (beverage alcohol product made from the Solanum 
paniculatum  plant indigenous to the north of Brazil and other parts of South America); negus (sangria; a hot 
drink made with port wine, sugar, lemon and spice);  sod, saft, and sodet; vermouth; zurra (in Southern  Spain, 
a sangria made with peaches or nectarines; also the  Spanish term for a spiced wine made of cold or war m 
wine, sugar, lemon, oranges or spices); amazake  (a sweet low-alcoholic beverages (<1% alcohol) mad e from 
rice by koji; mirin  (a sweet alcoholic beverage (<10% alcohol) made fr om a mixture of shoochuu  (a 
spirituous beverage), rice and koji); “malternatives,”  and prepared cocktails (mixtures of liquors, liqueu rs, 
wines, essences, fruit and plant extracts, etc. mar keted as ready-to-drink products or mixes). Cooler- type 
beverages are composed of beer, malt beverage, wine  or spirituous beverage, fruit juice(s), and soda w ater (if 
carbonated).86,91,93 
15.0 Ready-to-eat savouries:    
Includes all types of savoury snack foods.  
15.1 Snacks - potato, cereal, flour or starch based  (from roots and tubers, pulses and legumes):  
Includes all savoury snacks, with  or without added  flavourings, but excludes unsweetened crackers 
(category 07.1.2).  Examples include potato chips, popcorn, pretzels, rice crackers ( senbei ), flavoured 
crackers (e.g., cheese-flavoured crackers), bhujia  (namkeen ; snack made of a mixture of flours, maize, 
potatoes, salt, dried fruit, peanuts, spices, colou rs, flavours, and antioxidants ), and papads  (prepared from 
soaked rice flour or from black gram or cow pea flo ur, mixed with salt and spices, and formed into bal ls or 
flat cakes). 
15.2 Processed nuts, including coated nuts and nut mixtures (with e.g., dried fruit):   
Includes all types of whole nuts processed by, e.g. , dry-roasting, roasting, marinating or boiling, ei ther in-
shell or shelled, salted or unslated. Yoghurt-, cer eal-, and honey-covered nuts, and dried fruit-nut-a nd-cereal 
snacks (e.g., “trail mixes”) are classified here. C hocolate-covered nuts are classified in 05.1.4. 
                                                           
89  The Wordswoth Dictionary of Drink , N. Halley, Wordsworth Ltd., Hertfordshire, Englan d, 1996. 
90  Insight Guide: Rio de Janeiro , APA Publications, GmBH & Co., Verlag KG, Singapor e, 2000, p. 241. 
91  OIV Lexique de la Vigne . 
92  See also: Glossary of Portuguese Terms at: www.ba r-do-binho.com/help.htm 
93  Alexis Lichinne’s New Encyclopedia of Wine and Spir its, 3rd Ed. See also: rain-tree.com/jurubeba.htm, 
www.florilegium.org/files/BEVERAGES/Clarea-d-Agua-a rt.html , and 
wine.about.com/food/wine/library/types/bl_sangria.h tm. CODEX STAN 192-1995 Page 48 of 256  
 
 15.3 Snacks - fish based:   
This describes savoury crackers with fish, fish pro ducts or fish flavouring. Dried fish per se  that may be 
consumed as a snack is assigned to food category 09 .2.5, and dried meat snacks (e.g., beef jerky, pemm ican) 
are assigned to food category 08.3.1.2. 
16.0 Composite foods – foods that could not be plac ed in categories:  
Includes prepared or composite dishes in which addi tives are directly added to the composite food. Add itives 
may also be present as a result of carry-over from the ingredients. For example, an additive that is u sed as an 
ingredient in a meat pie, but not in any of its ing redients (e.g., in the crust) is reported in this c ategory. 
Examples of composite dishes include: dehydrated cu linary products which may contain processed 
vegetables or animal ingredients and spices, to be reconstituted with water before cooking,  prepared dinners 
(e.g., frozen entrees), casseroles, mincemeat and s nack dips (e.g., onion dip). 
 CODEX STAN 192-1995 Page 49 of 256  
 
 ANNEX C 
CROSS-REFERENCE OF CODEX STANDARDISED FOODS WITH TH E FOOD CATEGORY 
SYSTEM USED FOR THE ELABORATION OF THE GSFA 
Annex C sorted by Codex Standard Number  
Standard No  Codex Standard Title  Food Cat. No.  
003-1981 Canned Salmon 09.4 
012-1981 Honey 11.5 
013-1981 Preserved Tomatoes 04.2.2.4 
017-1981 Canned Applesauce 04.1.2.4 
019-1981 Edible Fats and Oils Not Covered by Individual Stan dards (General 
Standard) 02.1 
033-1981 Olive Oil, Virgin and Refined, and Refined Olive Po mace Oil, Olive Oils and 
Olive Pomace Oils 02.1.2 
036-1981 Quick-Frozen Finfish, Uneviscerated and Ev iscerated 09.2.1 
037-1981 Canned Shrimps or Prawns 09.4 
038-1981 Edible Fungi and Fungi Products (concentra te, dried concentrate or extract) 04.2.2.6 
038-1981 Edible Fungi and Fungi Products (edible fu ngi) 04.2.1.1 
038-1981 Edible Fungi and Fungi Products (fermented ) 04.2.2.7 
038-1981 Edible Fungi and Fungi Products (fungus pr oducts) 04.2.2 
038-1981 Edible Fungi and Fungi Products (incl. freeze dried , fungus grits and fungus 
powder) 04.2.2.2 
038-1981 Edible Fungi and Fungi Products (quick fro zen) 04.2.2.1 
038-1981 Edible Fungi and Fungi Products (salted, p ickled or in vegetable oil) 04.2.2.3 
038-1981 Edible Fungi and Fungi Products (sterilize d) 04.2.2.4 
039-1981 Dried Edible Fungi 04.2.2.2 
040-1981 Fresh Fungus "Chanterelle" 04.2.1.1 
041-1981 Quick Frozen Peas 04.2.2.1 
042-1981 Canned Pineapple 04.1.2.4 
052-1981 Quick Frozen Strawberries 04.1.2.1 
053-1981 Special Dietary Foods with Low-Sodium Content, incl uding salt substitutes 
(salt substitutes) 12.1.2 
053-1981 Special Dietary Foods with Low-Sodium Content, incl uding salt substitutes 
(special dietary foods with low sodium content) 13.0 
055-1981 Canned Mushrooms 04.2.2.4 
057-1981 Processed Tomato Concentrates (tomato past e) 04.2.2.6 
057-1981 Processed Tomato Concentrates (tomato pure e) 04.2.2.5 
060-1981 Canned Raspberries 04.1.2.4 
061-1985  Canned Pears 04.1.2.4 
062-1987 Canned Strawberries 04.1.2.4 
066-1981  Table Olives 04.2.2.3 
067-1981 Raisins 04.1.2.2 
069-1981 Quick Frozen Raspberries 04.1.2.1 CODEX STAN 192-1995 Page 50 of 256  
 
 Standard No  Codex Standard Title  Food Cat. No.  
070-1981  Canned Tuna and Bonito 09.4 
072-1981 Infant Formula and Formula for Special Dietary Purp oses Intended for 
Infants (infant formula) 13.1.1 
072-1981 Infant formula and Formula for Special Dietary Purp oses Intended for Infants 
(formula for special dietary purposes intended for infants) 13.1.3 
073-1981 Canned Baby Foods 13.2 
074-1981 Processed Cereal-Based Foods for Infants a nd Children 13.2 
075-1981 Quick Frozen Peaches 04.1.2.1 
076-1981 Quick Frozen Bilberries 04.1.2.1 
077-1981 Quick Frozen Spinach 04.2.2.1 
078-1981 Canned Fruit Cocktail 04.1.2.4 
086-1981  Cocoa Butters 05.1.3 
087-1981 Chocolate and Chocolate Products 05.1.4 
088-1981 Canned Corned Beef 08.3.2 
089-1981  Luncheon Meat 08.3.2 
090-1981  Canned Crab Meat 09.4 
092-1981  Quick Frozen Shrimps or Prawns 09.2.1 
094-1981 Canned Sardines and Sardine-Type Products 09.4 
095-1981  Quick Frozen Lobsters 09.2.1 
096-1981 Cooked Cured Ham 08.2.2 
097-1981 Cooked Cured Pork Shoulder 08.2.2 
098-1981  Cooked Cured Chopped Meat 08.3.2 
099-1981 Canned Tropical Fruit Salad 04.1.2.4 
103-1981 Quick Frozen Blueberries 04.1.2.1 
104-1981 Quick Frozen Leek 04.2.2.1 
105-1981 Cocoa Powders (Cocoa) and Dry Mixtures of Cocoa and Sugar 05.1.1 
108-1981 Natural Mineral Waters 14.1.1.1 
110-1981 Quick Frozen Broccoli 04.2.2.1 
111-1981 Quick Frozen Cauliflower 04.2.2.1 
112-1981 Quick Frozen Brussels Sprouts 04.2.2.1 
113-1981 Quick Frozen Green Beans and Wax Beans 04.2.2.1 
114-1981 Quick Frozen French-Fried Potatoes 04.2.2.1 
115-1981 Pickled Cucumbers (Cucumber Pickles) 04.2. 2.3 
117-1981  Bouillon and Consommés 12.5 
118-1981 Foods for Special Dietary Use for Persons Intolerant to Gluten 13.3 
119-1981 Canned Finfish 09.4 
130-1981 Dried Apricots 04.1.2.2 
131-1981 Unshelled Pistachio Nuts 04.2.1.1 
132-1981 Quick Frozen Whole Kernel Corn 04.2.2.1 
133-1981 Quick Frozen Corn-on-the-Cob 04.2.2.1 
140-1983 Quick Frozen Carrots 04.2.2.1 CODEX STAN 192-1995 Page 51 of 256  
 
 Standard No  Codex Standard Title  Food Cat. No.  
141-1983 Cocoa (Cacao) Mass (Cocoa/Chocolate Liquor ) and Cocoa Cake 05.1.1 
143-1985 Dates (coated) 04.1.1.2 
143-1985 Dates (fresh) 04.1.1.1 
145-1985 Canned Chestnuts and Canned Chestnut Puree  04.2.2.4 
150-1985  Food Grade Salt 12.1.1 
151-1985  Gari 04.2.2.7 
152-1985  Wheat Flour 06.2.1 
153-1985  Maize (Corn) 06.1 
154-1985 Whole Maize (Corn) Meal 06.2.1 
155-1985  Degermed Maize (Corn) Meal and Maize (Cor n) Grits 06.2.1 
156-1987  Follow-Up Formula 13.1.2 
159-1987 Canned Mangoes 04.1.2.4 
160-1987 Mango Chutney 04.1.2.6 
163-1987 Wheat Protein Products, Including Wheat Gl uten 12.10 
165-1989 Quick Frozen Blocks of Fish Fillets, Minced Fish Fl esh and Mixtures of 
Fillets and Minced Fish Flesh 09.2.1 
166-1989  Quick Frozen Fish Sticks (Fish Fingers), Fish Porti ons and Fish Fillets - 
Breaded and in Batter 09.2.2 
167-1989  Salted Fish and Dried Salted Fish of the Gadidae Family of Fishes 09.2.5 
169-1989  Whole and Decorticated Pearl Millet Grain s 06.1 
170-1989  Pearl Millet Flour 06.2.1 
171-1989  Certain Pulses 04.2.1.1 
172-1989  Sorghum Grains 06.1 
173-1989  Sorghum Flour 06.2.1 
174-1989 Vegetable Protein Products 12.10 
175-1989 Soy Protein Products 06.8.8 
176-1989  Edible Cassava Flour 06.2.1 
177-1991 Grated Desiccated Coconut 04.1.2.2 
178-1991  Durum Wheat Semolina and Durum Wheat Flou r 06.2.1 
181-1991 Formula Foods for Use in Weight Control Di ets 13.4 
182-1993  Pineapple 04.1.1.1 
183-1993 Papaya 04.1.1.1 
184-1993 Mango 04.1.1.1 
185-1993 Nopal 04.2.1.1 
186-1993 Prickly pear 04.2.1.1 
187-1993 Carambola 04.1.1.1 
188-1993 Baby Corn 04.2.1.1 
189-1993 Dried Shark Fins 09.2.5 
190-1995 Quick Frozen Fish Fillets 09.2.1 
191-1995 Quick Frozen Raw Squid 09.1.2 
196-1995 Litchi 04.1.1.1 CODEX STAN 192-1995 Page 52 of 256  
 
 Standard No  Codex Standard Title  Food Cat. No.  
197-1995 Avocado 04.2.1.1 
198-1995 Rice 06.1 
199-1995 Wheat and Durum Wheat 06.1 
200-1995 Peanuts 04.2.1.1 
201-1995 Oats 06.1 
202-1995 Couscous 06.1 
203-1995 Formula Foods for Use in Very Low Energy D iets for Weight Reduction 13.4 
204-1997 Mangosteens 04.1.1.1 
205-1997 Bananas 04.1.1.1 
207-1999 Milk Powders and Cream Powders 01.5.1 
208-1999  Cheeses in Brine 01.6.2.1 
210-1999  Named Vegetable Oils 02.1.2 
211-1999 Named Animal Fats 02.1.3 
212-1999  Sugars (glucose syrup, dried glucose, soft white su gar, brown sugar, raw 
cane sugar) 11.1.3 
212-1999  Sugars (lactose) 11.1.4 
212-1999 Sugars (plantation or white mill sugar) 11.1.5 
212-1999  Sugars (powdered sugar and powdered dextr ose) 11.1.2 
212-1999  Sugars (white sugar, dextrose anhydrous, dextrose monohydrate, fructose) 11.1.1 
213-1999  Limes 04.1.1.1 
214-1999 Pumelos ( Citrus grand i) 04.1.1.1 
215-1999 Guavas 04.1.1.1 
216-1999 Chayotes 04.1.1.1 
217-1999 Mexican Limes 04.1.1.1 
218-1999 Ginger 04.2.1.1 
219-1999  Grapefruits ( Citrus paradisi ) 04.1.1.1 
220-1999 Longans 04.1.1.1 
221-2001 Unripened Cheese, including Fresh Cheese 0 1.6.1 
222-2001 Crackers from Marine and Freshwater Fish, Crustacea ns and Molluscan 
Shellfish 09.2.5 
223-2001 Kimchi 04.2.2.7 
224-2001 Tannia 04.2.1.1 
225-2001 Asparagus 04.2.1.1 
226-2001 Cape Gooseberry 04.1.1.1 
227-2001 Bottled/Packaged Drinking Waters (other th an natural mineral water) 14.1.1.2 
236-2003 Boiled Dried Salted Anchovies 09.2.5 
237-2003 Pitahayas 04.1.1.1 
238-2003 Sweet Cassava 04.2.1.1 
240-2003 Aqueous Coconut Products (coconut milk and  coconut cream) 04.1.2.8 
241-2003 Canned Bamboo Shoots 04.2.2.4 
242-2003 Canned Stone Fruits 04.1.2.4 CODEX STAN 192-1995 Page 53 of 256  
 
 Standard No  Codex Standard Title  Food Cat. No.  
243-2003 Fermented Milks (flavoured, heat treated a nd non-heat treated) 01.7 
243-2003 Fermented Milks (plain) 01.2.1 
243-2003 Fermented Milks (plain, heat treated) 01.2.1.2 
243-2003 Fermented Milks (plain, non-heat treated) 01.2.1.1 
244-2004 Salted Atlantic Herring and Salted Sprat 09.2.5 
245-2004 Oranges 04.1.1.1 
246-2005 Rambutan 04.1.1.1 
247-2005 Fruit Juices and Nectars (fruit juices) 14.1.2.1 
247-2005 Fruit Juices and Nectars (concentrates for  fruit juice) 14.1.2.3 
247-2005 Fruit Juices and Nectars (fruit nectars) 14.1.3.1 
247-2005 Fruit Juices and Nectars (concentrates for  fruit nectars) 14.1.3.3 
249-2006 Instant Noodles 06.4.3 
250-2006 Blend of Evaporated Skimmed Milk and Veget able Fat 01.3.2 
251-2006 Blend of Skimmed Milk and Vegetable Fat in  Powdered Form 01.5.2 
252-2006 Blend of Sweetened Condensed Milk and Vege table Fat 01.3.2 
253-2006 Dairy Fat Spreads 02.2.2 
254-2007 Certain Canned Citrus Fruits 04.1.2.4 
255-2007 Table Grapes 04.1.1.1 
256-2007 Fat Spreads and Blended Spreads 02.2.2 
257R-2007 Canned Humus with Tehena (Regional Standa rd) 04.2.2.4 
258R-2007 Canned Foul Medames (Regional Standard) 04.2.2.4 
259R-2007 Tehena (Regional Standard) 04.2.2.6 
260-2007 Pickled Fruits and Vegetables (pickled fru its) 04.1.2.3 
260-2007 Pickled Fruits and Vegetables (fermented f ruits) 04.1.2.10 
260-2007 Pickled Fruits and Vegetables (pickled veg etables) 04.2.2.3 
260-2007 Pickled Fruits and Vegetables (fermented v egetables) 04.2.2.7 
262-2007 Mozzarella 01.6.1 
263-1966 Cheddar  01.6.2.1 
264-1966 Danbo  01.6.2.1 
265-1966 Edam  01.6.2.1 
266-1966 Gouda  01.6.2.1 
267-1966 Havarti  01.6.2.1 
268-1966 Samsoe  01.6.2.1 
269-1967 Emmental 01.6.2.1 
270-1968 Tilsiter  01.6.2.1 
271-1968 Saint Paulin  01.6.2.1 
272-1968 Provolone  01.6.2.1 
273-1968 Cottage Cheese 01.6.1 
274-1969 Coulommiers  01.6.2.1 
275-1973 Cream Cheese (Rahmfrischkäse) 01.6.1 CODEX STAN 192-1995 Page 54 of 256  
 
 Standard No  Codex Standard Title  Food Cat. No.  
276-1973 Camembert  01.6.2.1 
277-1973 Brie  01.6.2.1 
278-1978 Extra Hard Grating Cheese 01.6.2.1 
279-1971 Butter 02.2.1 
280-1973 Milkfat Products 02.1.1 
281-1971  Evaporated milks 01.3.1 
282-1971  Sweetened Condensed Milks 01.3.1 
283-1978 Cheese (ripened, including mould ripened) 01.6.2.1 
283-1978  Cheese (unripened, including fresh cheese) - See al so CODEX STAN 221-
2001 01.6.1 
284-1971 Whey Cheeses (whey cheese) 01.6.3 
284-1971 Whey Cheeses (whey protein cheese) 01.6.6 
285-1978 Named Variety Process(ed) Cheese and Sprea dable Process(ed) Cheese 01.6.4 
286-1978 Process(ed) Cheese and Spreadable Process( ed) Cheese 01.6.4 
287-1978 Process(ed) Cheese Preparations (Process(ed) Cheese  Food and Process(ed) 
Cheese Spread) 01.6.4 
288-1976 Cream and Prepared Creams (fermented cream , acidified cream) 01.4.3 
288-1976  Cream and Prepared Creams (reconstituted cream, rec ombined cream, 
prepackaged liquid cream) 01.4.1 
288-1976 Cream and Prepared Creams (whipping cream, cream pa ckaged under 
pressure, whipped cream) 01.4.2 
289-1995  Whey powders 01.8.2 
290-1995  Edible Casein Products 01.5.1 
292-2008 Raw and Live Bivalve Molluscs (live) 09.1.2 
292-2008 Raw and Live Bivalve Molluscs (raw, chille d shucked) 09.1.2 
292-2008 Raw and Live Bivalve Molluscs (raw, frozen ) 09.2.1 
293-2008 Tomatoes 04.2.1.1 
294R-2009 Gochujang (Regional Standard) 04.2.2.7 
295R-2009 Ginseng Products (Regional Standard) (dried ginseng , dried raw ginseng, 
dried steamed ginseng) 04.2.2.2 
295R-2009 Ginseng Products (Regional Standard) (ginseng extra ct, raw ginseng extract, 
steamed ginseng extract) 04.2.2.6 
296-2009 Jams, Jellies and Marmalades 04.1.2.5 
297-2009 Certain Canned Vegetables  04.2.2.4 
298R-2009 Fermented Soybean Paste (Regional Standar d) 12.9.1 
 CODEX STAN 192-1995 Page 55 of 256  
 
 Annex C sorted by Codex Standard Title  
Standard No  Codex Standard Title  Food Cat. No.  
240-2003 Aqueous Coconut Products (coconut milk and  coconut cream) 04.1.2.8 
225-2001 Asparagus 04.2.1.1 
197-1995 Avocado 04.2.1.1 
188-1993 Baby Corn 04.2.1.1 
205-1997 Bananas 04.1.1.1 
250-2006 Blend of Evaporated Skimmed Milk and Veget able Fat 01.3.2 
251-2006 Blend of Skimmed Milk and Vegetable Fat in  Powdered Form 01.5.2 
252-2006 Blend of Sweetened Condensed Milk and Vege table Fat 01.3.2 
236-2003 Boiled Dried Salted Anchovies 09.2.5 
227-2001 Bottled/Packaged Drinking Waters (other th an natural mineral water) 14.1.1.2 
117-1981  Bouillon and Consommés 12.5 
277-1973 Brie  01.6.2.1 
279-1971 Butter 02.2.1 
276-1973 Camembert  01.6.2.1 
017-1981 Canned Applesauce 04.1.2.4 
073-1981 Canned Baby Foods 13.2 
241-2003 Canned Bamboo Shoots 04.2.2.4 
145-1985 Canned Chestnuts and Canned Chestnut Puree  04.2.2.4 
088-1981 Canned Corned Beef 08.3.2 
090-1981  Canned Crab Meat 09.4 
119-1981 Canned Finfish 09.4 
258R-2007 Canned Foul Medames (Regional Standard) 04.2.2.4 
078-1981 Canned Fruit Cocktail 04.1.2.4 
257R-2007 Canned Humus with Tehena (Regional Standa rd) 04.2.2.4 
159-1987 Canned Mangoes 04.1.2.4 
055-1981 Canned Mushrooms 04.2.2.4 
061-1985  Canned Pears 04.1.2.4 
042-1981 Canned Pineapple 04.1.2.4 
060-1981 Canned Raspberries 04.1.2.4 
003-1981 Canned Salmon 09.4 
094-1981 Canned Sardines and Sardine-Type Products 09.4 
037-1981 Canned Shrimps or Prawns 09.4 
242-2003 Canned Stone Fruits 04.1.2.4 
062-1987 Canned Strawberries 04.1.2.4 
099-1981 Canned Tropical Fruit Salad 04.1.2.4 
070-1981  Canned Tuna and Bonito 09.4 
226-2001 Cape Gooseberry 04.1.1.1 
187-1993 Carambola 04.1.1.1 CODEX STAN 192-1995 Page 56 of 256  
 
 Standard No  Codex Standard Title  Food Cat. No.  
254-2007 Certain Canned Citrus Fruits 04.1.2.4 
297-2009 Certain Canned Vegetables  04.2.2.4 
171-1989  Certain Pulses 04.2.1.1 
216-1999 Chayotes 04.1.1.1 
263-1966 Cheddar  01.6.2.1 
283-1978 Cheese (ripened, including mould ripened) 01.6.2.1 
283-1978  Cheese (unripened, including fresh cheese) - See al so CODEX STAN 221-
2001 01.6.1 
208-1999  Cheeses in Brine 01.6.2.1 
087-1981 Chocolate and Chocolate Products 05.1.4 
141-1983 Cocoa (Cacao) Mass (Cocoa/Chocolate Liquor ) and Cocoa Cake 05.1.1 
086-1981  Cocoa Butters 05.1.3 
105-1981 Cocoa Powders (Cocoa) and Dry Mixtures of Cocoa and Sugar 05.1.1 
098-1981  Cooked Cured Chopped Meat 08.3.2 
096-1981 Cooked Cured Ham 08.2.2 
097-1981 Cooked Cured Pork Shoulder 08.2.2 
273-1968 Cottage Cheese 01.6.1 
274-1969 Coulommiers  01.6.2.1 
202-1995 Couscous 06.1 
222-2001 Crackers from Marine and Freshwater Fish, Crustacea ns and Molluscan 
Shellfish 09.2.5 
288-1976 Cream and Prepared Creams (fermented cream , acidified cream) 01.4.3 
288-1976  Cream and Prepared Creams (reconstituted cream, rec ombined cream, 
prepackaged liquid cream) 01.4.1 
288-1976 Cream and Prepared Creams (whipping cream, cream pa ckaged under 
pressure, whipped cream) 01.4.2 
275-1973 Cream Cheese (Rahmfrischkäse) 01.6.1 
253-2006 Dairy Fat Spreads 02.2.2 
264-1966 Danbo  01.6.2.1 
143-1985 Dates (coated) 04.1.1.2 
143-1985 Dates (fresh) 04.1.1.1 
155-1985  Degermed Maize (Corn) Meal and Maize (Cor n) Grits 06.2.1 
130-1981 Dried Apricots 04.1.2.2 
039-1981 Dried Edible Fungi 04.2.2.2 
189-1993 Dried Shark Fins 09.2.5 
178-1991  Durum Wheat Semolina and Durum Wheat Flou r 06.2.1 
265-1966 Edam  01.6.2.1 
290-1995  Edible Casein Products 01.5.1 
176-1989  Edible Cassava Flour 06.2.1 
019-1981 Edible Fats and Oils Not Covered by Individual Stan dards (General 
Standard) 02.1 
038-1981 Edible Fungi and Fungi Products (concentra te, dried concentrate or extract) 04.2.2.6 CODEX STAN 192-1995 Page 57 of 256  
 
 Standard No  Codex Standard Title  Food Cat. No.  
038-1981 Edible Fungi and Fungi Products (edible fu ngi) 04.2.1.1 
038-1981 Edible Fungi and Fungi Products (fermented ) 04.2.2.7 
038-1981 Edible Fungi and Fungi Products (fungus pr oducts) 04.2.2 
038-1981 Edible Fungi and Fungi Products (incl. freeze dried , fungus grits and fungus 
powder) 04.2.2.2 
038-1981 Edible Fungi and Fungi Products (quick fro zen) 04.2.2.1 
038-1981 Edible Fungi and Fungi Products (salted, p ickled or in vegetable oil) 04.2.2.3 
038-1981 Edible Fungi and Fungi Products (sterilize d) 04.2.2.4 
269-1967 Emmental 01.6.2.1 
281-1971  Evaporated milks 01.3.1 
278-1978 Extra Hard Grating Cheese 01.6.2.1 
256-2007 Fat Spreads and Blended Spreads 02.2.2 
243-2003 Fermented Milks (flavoured, heat treated a nd non-heat treated) 01.7 
243-2003 Fermented Milks (plain) 01.2.1 
243-2003 Fermented Milks (plain, heat treated) 01.2.1.2 
243-2003 Fermented Milks (plain, non-heat treated) 01.2.1.1 
298R-2009 Fermented Soybean Paste (Regional Standar d) 12.9.1 
156-1987  Follow-Up Formula 13.1.2 
150-1985  Food Grade Salt 12.1.1 
118-1981 Foods for Special Dietary Use for Persons Intolerant to Gluten 13.3 
203-1995 Formula Foods for Use in Very Low Energy D iets for Weight Reduction 13.4 
181-1991 Formula Foods for Use in Weight Control Di ets 13.4 
040-1981 Fresh Fungus "Chanterelle" 04.2.1.1 
247-2005 Fruit Juices and Nectars (concentrates for  fruit juice) 14.1.2.3 
247-2005 Fruit Juices and Nectars (concentrates for  fruit nectars) 14.1.3.3 
247-2005 Fruit Juices and Nectars (fruit juices) 14.1.2.1 
247-2005 Fruit Juices and Nectars (fruit nectars) 14.1.3.1 
151-1985  Gari 04.2.2.7 
218-1999 Ginger 04.2.1.1 
295R-2009 Ginseng Products (Regional Standard) (dried ginseng , dried raw ginseng, 
dried steamed ginseng) 04.2.2.2 
295R-2009 Ginseng Products (Regional Standard) (ginseng extra ct, raw ginseng extract, 
steamed ginseng extract) 04.2.2.6 
294R-2009 Gochujang (Regional Standard) 04.2.2.7 
266-1966 Gouda  01.6.2.1 
219-1999  Grapefruits ( Citrus paradisi ) 04.1.1.1 
177-1991 Grated Desiccated Coconut 04.1.2.2 
215-1999 Guavas 04.1.1.1 
267-1966 Havarti  01.6.2.1 
012-1981 Honey 11.5 CODEX STAN 192-1995 Page 58 of 256  
 
 Standard No  Codex Standard Title  Food Cat. No.  
072-1981 Infant Formula and Formula for Special Dietary Purp oses Intended for 
Infants (infant formula) 13.1.1 
072-1981 Infant formula and Formula for Special Dietary Purp oses Intended for Infants 
(formula for special dietary purposes intended for infants) 13.1.3 
249-2006 Instant Noodles 06.4.3 
296-2009 Jams, Jellies and Marmalades 04.1.2.5 
223-2001 Kimchi 04.2.2.7 
213-1999  Limes 04.1.1.1 
196-1995 Litchi 04.1.1.1 
220-1999 Longans 04.1.1.1 
089-1981  Luncheon Meat 08.3.2 
153-1985  Maize (Corn) 06.1 
184-1993 Mango 04.1.1.1 
160-1987 Mango Chutney 04.1.2.6 
204-1997 Mangosteens 04.1.1.1 
217-1999 Mexican Limes 04.1.1.1 
207-1999 Milk Powders and Cream Powders 01.5.1 
280-1973 Milkfat Products 02.1.1 
262-2007 Mozzarella 01.6.1 
211-1999 Named Animal Fats 02.1.3 
285-1978 Named Variety Process(ed) Cheese and Sprea dable Process(ed) Cheese 01.6.4 
210-1999  Named Vegetable Oils 02.1.2 
108-1981 Natural Mineral Waters 14.1.1.1 
185-1993 Nopal 04.2.1.1 
201-1995 Oats 06.1 
033-1981 Olive Oil, Virgin and Refined, and Refined Olive Po mace Oil, Olive Oils and 
Olive Pomace Oils 02.1.2 
245-2004 Oranges 04.1.1.1 
183-1993 Papaya 04.1.1.1 
200-1995 Peanuts 04.2.1.1 
170-1989  Pearl Millet Flour 06.2.1 
115-1981 Pickled Cucumbers (Cucumber Pickles) 04.2. 2.3 
260-2007 Pickled Fruits and Vegetables (fermented f ruits) 04.1.2.10 
260-2007 Pickled Fruits and Vegetables (fermented v egetables) 04.2.2.7 
260-2007 Pickled Fruits and Vegetables (pickled fru its) 04.1.2.3 
260-2007 Pickled Fruits and Vegetables (pickled veg etables) 04.2.2.3 
182-1993  Pineapple 04.1.1.1 
237-2003 Pitahayas 04.1.1.1 
013-1981 Preserved Tomatoes 04.2.2.4 
186-1993 Prickly pear 04.2.1.1 
286-1978 Process(ed) Cheese and Spreadable Process( ed) Cheese 01.6.4 CODEX STAN 192-1995 Page 59 of 256  
 
 Standard No  Codex Standard Title  Food Cat. No.  
287-1978 Process(ed) Cheese Preparations (Process(ed) Cheese  Food and Process(ed) 
Cheese Spread) 01.6.4 
074-1981 Processed Cereal-Based Foods for Infants a nd Children 13.2 
057-1981 Processed Tomato Concentrates (tomato past e) 04.2.2.6 
057-1981 Processed Tomato Concentrates (tomato pure e) 04.2.2.5 
272-1968 Provolone  01.6.2.1 
214-1999 Pumelos ( Citrus grand i) 04.1.1.1 
076-1981 Quick Frozen Bilberries 04.1.2.1 
165-1989 Quick Frozen Blocks of Fish Fillets, Minced Fish Fl esh and Mixtures of 
Fillets and Minced Fish Flesh 09.2.1 
103-1981 Quick Frozen Blueberries 04.1.2.1 
110-1981 Quick Frozen Broccoli 04.2.2.1 
112-1981 Quick Frozen Brussels Sprouts 04.2.2.1 
140-1983 Quick Frozen Carrots 04.2.2.1 
111-1981 Quick Frozen Cauliflower 04.2.2.1 
133-1981 Quick Frozen Corn-on-the-Cob 04.2.2.1 
190-1995 Quick Frozen Fish Fillets 09.2.1 
166-1989  Quick Frozen Fish Sticks (Fish Fingers), Fish Porti ons and Fish Fillets - 
Breaded and in Batter 09.2.2 
114-1981 Quick Frozen French-Fried Potatoes 04.2.2.1 
113-1981 Quick Frozen Green Beans and Wax Beans 04.2.2.1 
104-1981 Quick Frozen Leek 04.2.2.1 
095-1981  Quick Frozen Lobsters 09.2.1 
075-1981 Quick Frozen Peaches 04.1.2.1 
041-1981 Quick Frozen Peas 04.2.2.1 
069-1981 Quick Frozen Raspberries 04.1.2.1 
191-1995 Quick Frozen Raw Squid 09.1.2 
092-1981  Quick Frozen Shrimps or Prawns 09.2.1 
077-1981 Quick Frozen Spinach 04.2.2.1 
052-1981 Quick Frozen Strawberries 04.1.2.1 
132-1981 Quick Frozen Whole Kernel Corn 04.2.2.1 
036-1981 Quick-Frozen Finfish, Uneviscerated and Ev iscerated 09.2.1 
067-1981 Raisins 04.1.2.2 
246-2005 Rambutan 04.1.1.1 
292-2008 Raw and Live Bivalve Molluscs (live) 09.1.2 
292-2008 Raw and Live Bivalve Molluscs (raw, chille d shucked) 09.1.2 
292-2008 Raw and Live Bivalve Molluscs (raw, frozen ) 09.2.1 
198-1995 Rice 06.1 
271-1968 Saint Paulin  01.6.2.1 
244-2004 Salted Atlantic Herring and Salted Sprat 09.2.5 
167-1989  Salted Fish and Dried Salted Fish of the Gadidae Family of Fishes 09.2.5 CODEX STAN 192-1995 Page 60 of 256  
 
 Standard No  Codex Standard Title  Food Cat. No.  
268-1966 Samsoe  01.6.2.1 
173-1989  Sorghum Flour 06.2.1 
172-1989  Sorghum Grains 06.1 
175-1989 Soy Protein Products 06.8.8 
053-1981 Special Dietary Foods with Low-Sodium Content, incl uding salt substitutes 
(salt substitutes) 12.1.2 
053-1981 Special Dietary Foods with Low-Sodium Content, incl uding salt substitutes 
(special dietary foods with low sodium content) 13.0 
212-1999  Sugars (glucose syrup, dried glucose, soft white su gar, brown sugar, raw 
cane sugar) 11.1.3 
212-1999  Sugars (lactose) 11.1.4 
212-1999 Sugars (plantation or white mill sugar) 11.1.5 
212-1999  Sugars (powdered sugar and powdered dextr ose) 11.1.2 
212-1999  Sugars (white sugar, dextrose anhydrous, dextrose monohydrate, fructose) 11.1.1 
238-2003 Sweet Cassava 04.2.1.1 
282-1971  Sweetened Condensed Milks 01.3.1 
255-2007 Table Grapes 04.1.1.1 
066-1981  Table Olives 04.2.2.3 
224-2001 Tannia 04.2.1.1 
259R-2007 Tehena (Regional Standard) 04.2.2.6 
270-1968 Tilsiter  01.6.2.1 
293-2008 Tomatoes 04.2.1.1 
221-2001 Unripened Cheese, including Fresh Cheese 0 1.6.1 
131-1981 Unshelled Pistachio Nuts 04.2.1.1 
174-1989 Vegetable Protein Products 12.10 
199-1995 Wheat and Durum Wheat 06.1 
152-1985  Wheat Flour 06.2.1 
163-1987 Wheat Protein Products, Including Wheat Gl uten 12.10 
284-1971 Whey Cheeses (whey cheese) 01.6.3 
284-1971 Whey Cheeses (whey protein cheese) 01.6.6 
289-1995  Whey powders 01.8.2 
169-1989  Whole and Decorticated Pearl Millet Grain s 06.1 
154-1985 Whole Maize (Corn) Meal 06.2.1 
 
 CODEX STAN 192-1995 Page 61 of 256  
 
 Annex C sorted by GSFA Food Category Number  
Standard No  Codex Standard Title  Food Cat. No.  
243-2003 Fermented Milks (plain) 01.2.1 
243-2003 Fermented Milks (plain, non-heat treated) 01.2.1.1 
243-2003 Fermented Milks (plain, heat treated) 01.2.1.2 
281-1971  Evaporated milks 01.3.1 
282-1971  Sweetened Condensed Milks 01.3.1 
250-2006 Blend of Evaporated Skimmed Milk and Veget able Fat 01.3.2 
252-2006 Blend of Sweetened Condensed Milk and Vege table Fat 01.3.2 
288-1976  Cream and Prepared Creams (reconstituted cream, rec ombined cream, 
prepackaged liquid cream) 01.4.1 
288-1976 Cream and Prepared Creams (whipping cream, cream pa ckaged under 
pressure, whipped cream) 01.4.2 
288-1976 Cream and Prepared Creams (fermented cream , acidified cream) 01.4.3 
207-1999 Milk Powders and Cream Powders 01.5.1 
290-1995  Edible Casein Products 01.5.1 
251-2006 Blend of Skimmed Milk and Vegetable Fat in  Powdered Form 01.5.2 
221-2001 Unripened Cheese, including Fresh Cheese 0 1.6.1 
262-2007 Mozzarella 01.6.1 
273-1968 Cottage Cheese 01.6.1 
275-1973 Cream Cheese (Rahmfrischkäse) 01.6.1 
283-1978  Cheese (unripened, including fresh cheese) - See al so CODEX STAN 221-
2001 01.6.1 
208-1999  Cheeses in Brine 01.6.2.1 
263-1966 Cheddar  01.6.2.1 
264-1966 Danbo  01.6.2.1 
265-1966 Edam  01.6.2.1 
266-1966 Gouda  01.6.2.1 
267-1966 Havarti  01.6.2.1 
268-1966 Samsoe  01.6.2.1 
269-1967 Emmental 01.6.2.1 
270-1968 Tilsiter  01.6.2.1 
271-1968 Saint Paulin  01.6.2.1 
272-1968 Provolone  01.6.2.1 
274-1969 Coulommiers  01.6.2.1 
276-1973 Camembert  01.6.2.1 
277-1973 Brie  01.6.2.1 
278-1978 Extra Hard Grating Cheese 01.6.2.1 
283-1978 Cheese (ripened, including mould ripened) 01.6.2.1 
284-1971 Whey Cheeses (whey cheese) 01.6.3 
285-1978 Named Variety Process(ed) Cheese and Sprea dable Process(ed) Cheese 01.6.4 CODEX STAN 192-1995 Page 62 of 256  
 
 Standard No  Codex Standard Title  Food Cat. No.  
286-1978 Process(ed) Cheese and Spreadable Process( ed) Cheese 01.6.4 
287-1978 Process(ed) Cheese Preparations (Process(ed) Cheese  Food and Process(ed) 
Cheese Spread) 01.6.4 
284-1971 Whey Cheeses (whey protein cheese) 01.6.6 
243-2003 Fermented Milks (flavoured, heat treated a nd non-heat treated) 01.7 
289-1995  Whey powders 01.8.2 
019-1981 Edible Fats and Oils Not Covered by Individual Stan dards (General 
Standard) 02.1 
280-1973 Milkfat Products 02.1.1 
033-1981 Olive Oil, Virgin and Refined, and Refined Olive Po mace Oil, Olive Oils and 
Olive Pomace Oils 02.1.2 
210-1999  Named Vegetable Oils 02.1.2 
211-1999 Named Animal Fats 02.1.3 
279-1971 Butter 02.2.1 
253-2006 Dairy Fat Spreads 02.2.2 
256-2007 Fat Spreads and Blended Spreads 02.2.2 
294R-2009 Gochujang (Regional Standard) 04.2.2.7 
143-1985 Dates (fresh) 04.1.1.1 
182-1993  Pineapple 04.1.1.1 
183-1993 Papaya 04.1.1.1 
184-1993 Mango 04.1.1.1 
187-1993 Carambola 04.1.1.1 
196-1995 Litchi 04.1.1.1 
204-1997 Mangosteens 04.1.1.1 
205-1997 Bananas 04.1.1.1 
213-1999  Limes 04.1.1.1 
214-1999 Pumelos ( Citrus grand i) 04.1.1.1 
215-1999 Guavas 04.1.1.1 
216-1999 Chayotes 04.1.1.1 
217-1999 Mexican Limes 04.1.1.1 
219-1999  Grapefruits ( Citrus paradisi ) 04.1.1.1 
220-1999 Longans 04.1.1.1 
226-2001 Cape Gooseberry 04.1.1.1 
237-2003 Pitahayas 04.1.1.1 
245-2004 Oranges 04.1.1.1 
246-2005 Rambutan 04.1.1.1 
255-2007 Table Grapes 04.1.1.1 
143-1985 Dates (coated) 04.1.1.2 
052-1981 Quick Frozen Strawberries 04.1.2.1 
069-1981 Quick Frozen Raspberries 04.1.2.1 
075-1981 Quick Frozen Peaches 04.1.2.1 CODEX STAN 192-1995 Page 63 of 256  
 
 Standard No  Codex Standard Title  Food Cat. No.  
076-1981 Quick Frozen Bilberries 04.1.2.1 
103-1981 Quick Frozen Blueberries 04.1.2.1 
260-2007 Pickled Fruits and Vegetables (fermented f ruits) 04.1.2.10 
067-1981 Raisins 04.1.2.2 
130-1981 Dried Apricots 04.1.2.2 
177-1991 Grated Desiccated Coconut 04.1.2.2 
260-2007 Pickled Fruits and Vegetables (pickled fru its) 04.1.2.3 
017-1981 Canned Applesauce 04.1.2.4 
042-1981 Canned Pineapple 04.1.2.4 
060-1981 Canned Raspberries 04.1.2.4 
061-1985  Canned Pears 04.1.2.4 
062-1987 Canned Strawberries 04.1.2.4 
078-1981 Canned Fruit Cocktail 04.1.2.4 
099-1981 Canned Tropical Fruit Salad 04.1.2.4 
159-1987 Canned Mangoes 04.1.2.4 
242-2003 Canned Stone Fruits 04.1.2.4 
254-2007 Certain Canned Citrus Fruits 04.1.2.4 
296-2009 Jams, Jellies and Marmalades 04.1.2.5 
160-1987 Mango Chutney 04.1.2.6 
240-2003 Aqueous Coconut Products (coconut milk and  coconut cream) 04.1.2.8 
038-1981 Edible Fungi and Fungi Products (edible fu ngi) 04.2.1.1 
040-1981 Fresh Fungus "Chanterelle" 04.2.1.1 
131-1981 Unshelled Pistachio Nuts 04.2.1.1 
171-1989  Certain Pulses 04.2.1.1 
185-1993 Nopal 04.2.1.1 
186-1993 Prickly pear 04.2.1.1 
188-1993 Baby Corn 04.2.1.1 
197-1995 Avocado 04.2.1.1 
200-1995 Peanuts 04.2.1.1 
218-1999 Ginger 04.2.1.1 
224-2001 Tannia 04.2.1.1 
225-2001 Asparagus 04.2.1.1 
238-2003 Sweet Cassava 04.2.1.1 
293-2008 Tomatoes 04.2.1.1 
038-1981 Edible Fungi and Fungi Products (fungus pr oducts) 04.2.2 
038-1981 Edible Fungi and Fungi Products (quick fro zen) 04.2.2.1 
041-1981 Quick Frozen Peas 04.2.2.1 
077-1981 Quick Frozen Spinach 04.2.2.1 
104-1981 Quick Frozen Leek 04.2.2.1 
110-1981 Quick Frozen Broccoli 04.2.2.1 CODEX STAN 192-1995 Page 64 of 256  
 
 Standard No  Codex Standard Title  Food Cat. No.  
111-1981 Quick Frozen Cauliflower 04.2.2.1 
112-1981 Quick Frozen Brussels Sprouts 04.2.2.1 
113-1981 Quick Frozen Green Beans and Wax Beans 04.2.2.1 
114-1981 Quick Frozen French-Fried Potatoes 04.2.2.1 
132-1981 Quick Frozen Whole Kernel Corn 04.2.2.1 
133-1981 Quick Frozen Corn-on-the-Cob 04.2.2.1 
140-1983 Quick Frozen Carrots 04.2.2.1 
038-1981 Edible Fungi and Fungi Products (incl. freeze dried , fungus grits and fungus 
powder) 04.2.2.2 
039-1981 Dried Edible Fungi 04.2.2.2 
295R-2009 Ginseng Products (Regional Standard) (dried ginseng , dried raw ginseng, 
dried steamed ginseng) 04.2.2.2 
038-1981 Edible Fungi and Fungi Products (salted, p ickled or in vegetable oil) 04.2.2.3 
066-1981  Table Olives 04.2.2.3 
115-1981 Pickled Cucumbers (Cucumber Pickles) 04.2. 2.3 
260-2007 Pickled Fruits and Vegetables (pickled veg etables) 04.2.2.3 
013-1981 Preserved Tomatoes 04.2.2.4 
038-1981 Edible Fungi and Fungi Products (sterilize d) 04.2.2.4 
055-1981 Canned Mushrooms 04.2.2.4 
145-1985 Canned Chestnuts and Canned Chestnut Puree  04.2.2.4 
241-2003 Canned Bamboo Shoots 04.2.2.4 
257R-2007 Canned Humus with Tehena (Regional Standa rd) 04.2.2.4 
258R-2007 Canned Foul Medames (Regional Standard) 04.2.2.4 
297-2009 Certain Canned Vegetables  04.2.2.4 
057-1981 Processed Tomato Concentrates (tomato pure e) 04.2.2.5 
038-1981 Edible Fungi and Fungi Products (concentra te, dried concentrate or extract) 04.2.2.6 
057-1981 Processed Tomato Concentrates (tomato past e) 04.2.2.6 
259R-2007 Tehena (Regional Standard) 04.2.2.6 
038-1981 Edible Fungi and Fungi Products (fermented ) 04.2.2.7 
151-1985  Gari 04.2.2.7 
223-2001 Kimchi 04.2.2.7 
260-2007 Pickled Fruits and Vegetables (fermented v egetables) 04.2.2.7 
295R-2009 Ginseng Products (Regional Standard) (ginseng extra ct, raw ginseng extract, 
steamed ginseng extract) 04.2.2.6 
105-1981 Cocoa Powders (Cocoa) and Dry Mixtures of Cocoa and Sugar 05.1.1 
141-1983 Cocoa (Cacao) Mass (Cocoa/Chocolate Liquor ) and Cocoa Cake 05.1.1 
086-1981  Cocoa Butters 05.1.3 
087-1981 Chocolate and Chocolate Products 05.1.4 
153-1985  Maize (Corn) 06.1 
169-1989  Whole and Decorticated Pearl Millet Grain s 06.1 
172-1989  Sorghum Grains 06.1 CODEX STAN 192-1995 Page 65 of 256  
 
 Standard No  Codex Standard Title  Food Cat. No.  
198-1995 Rice 06.1 
199-1995 Wheat and Durum Wheat 06.1 
201-1995 Oats 06.1 
202-1995 Couscous 06.1 
152-1985  Wheat Flour 06.2.1 
154-1985 Whole Maize (Corn) Meal 06.2.1 
155-1985  Degermed Maize (Corn) Meal and Maize (Cor n) Grits 06.2.1 
170-1989  Pearl Millet Flour 06.2.1 
173-1989  Sorghum Flour 06.2.1 
176-1989  Edible Cassava Flour 06.2.1 
178-1991  Durum Wheat Semolina and Durum Wheat Flou r 06.2.1 
249-2006 Instant Noodles 06.4.3 
175-1989 Soy Protein Products 06.8.8 
096-1981 Cooked Cured Ham 08.2.2 
097-1981 Cooked Cured Pork Shoulder 08.2.2 
088-1981 Canned Corned Beef 08.3.2 
089-1981  Luncheon Meat 08.3.2 
098-1981  Cooked Cured Chopped Meat 08.3.2 
191-1995 Quick Frozen Raw Squid 09.1.2 
292-2008 Raw and Live Bivalve Molluscs (live) 09.1.2 
292-2008 Raw and Live Bivalve Molluscs (raw, chille d shucked) 09.1.2 
036-1981 Quick-Frozen Finfish, Uneviscerated and Ev iscerated 09.2.1 
092-1981  Quick Frozen Shrimps or Prawns 09.2.1 
095-1981  Quick Frozen Lobsters 09.2.1 
165-1989 Quick Frozen Blocks of Fish Fillets, Minced Fish Fl esh and Mixtures of 
Fillets and Minced Fish Flesh 09.2.1 
190-1995 Quick Frozen Fish Fillets 09.2.1 
292-2008 Raw and Live Bivalve Molluscs (raw, frozen ) 09.2.1 
166-1989  Quick Frozen Fish Sticks (Fish Fingers), Fish Porti ons and Fish Fillets - 
Breaded and in Batter 09.2.2 
167-1989  Salted Fish and Dried Salted Fish of the Gadidae Family of Fishes 09.2.5 
189-1993 Dried Shark Fins 09.2.5 
222-2001 Crackers from Marine and Freshwater Fish, Crustacea ns and Molluscan 
Shellfish 09.2.5 
236-2003 Boiled Dried Salted Anchovies 09.2.5 
244-2004 Salted Atlantic Herring and Salted Sprat 09.2.5 
003-1981 Canned Salmon 09.4 
037-1981 Canned Shrimps or Prawns 09.4 
070-1981  Canned Tuna and Bonito 09.4 
090-1981  Canned Crab Meat 09.4 
094-1981 Canned Sardines and Sardine-Type Products 09.4 CODEX STAN 192-1995 Page 66 of 256  
 
 Standard No  Codex Standard Title  Food Cat. No.  
119-1981 Canned Finfish 09.4 
212-1999  Sugars (white sugar, dextrose anhydrous, dextrose monohydrate, fructose) 11.1.1 
212-1999  Sugars (powdered sugar and powdered dextr ose) 11.1.2 
212-1999  Sugars (glucose syrup, dried glucose, soft white su gar, brown sugar, raw 
cane sugar) 11.1.3 
212-1999  Sugars (lactose) 11.1.4 
212-1999 Sugars (plantation or white mill sugar) 11.1.5 
012-1981 Honey 11.5 
150-1985  Food Grade Salt 12.1.1 
053-1981 Special Dietary Foods with Low-Sodium Content, incl uding salt substitutes 
(salt substitutes) 12.1.2 
163-1987 Wheat Protein Products, Including Wheat Gl uten 12.10 
174-1989 Vegetable Protein Products 12.10 
117-1981  Bouillon and Consommés 12.5 
298R-2009 Fermented Soybean Paste (Regional Standar d) 12.9.1 
053-1981 Special Dietary Foods with Low-Sodium Content, incl uding salt substitutes 
(special dietary foods with low sodium content) 13.0 
072-1981 Infant Formula and Formula for Special Dietary Purp oses Intended for 
Infants (infant formula) 13.1.1 
156-1987  Follow-Up Formula 13.1.2 
072-1981 Infant formula and Formula for Special Dietary Purp oses Intended for Infants 
(formula for special dietary purposes intended for infants) 13.1.3 
073-1981 Canned Baby Foods 13.2 
074-1981 Processed Cereal-Based Foods for Infants a nd Children 13.2 
118-1981 Foods for Special Dietary Use for Persons Intolerant to Gluten 13.3 
181-1991 Formula Foods for Use in Weight Control Di ets 13.4 
203-1995 Formula Foods for Use in Very Low Energy D iets for Weight Reduction 13.4 
108-1981 Natural Mineral Waters 14.1.1.1 
227-2001 Bottled/Packaged Drinking Waters (other th an natural mineral water) 14.1.1.2 
247-2005 Fruit Juices and Nectars (fruit juices) 14.1.2.1 
247-2005 Fruit Juices and Nectars (concentrates for  fruit juice) 14.1.2.3 
247-2005 Fruit Juices and Nectars (fruit nectars) 14.1.3.1 
247-2005 Fruit Juices and Nectars (concentrates for  fruit nectars) 14.1.3.3 
 
 CODEX GENERAL STANDARD FOR FOOD ADDITIVES
TABLE ONE
Additives Permitted for Use Under Specified 
Conditions in Certain Food Categories or Individual Food Items67 CODEX STAN 192-1995 
Table One 
ACESULFAME POTASSIUM
Acesulfame potassium 950 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedflavour enhancer, sweetener Function:
01.1.2 Dairy-based drinks, flavoured and/or fermented (e.g., 
chocolate milk, cocoa, eggnog, drinking yoghurt, whey-
based drinks)350 mg/kg 2007 161 & 188
01.3.2 Beverage whiteners 2000 mg/kg 2008 161 & 188
01.4.4 Cream analogues 1000 mg/kg 2008 161 & 188
01.5.2 Milk and cream powder analogues 1000 mg/kg 2008 161 & 188
01.6.5 Cheese analogues 350 mg/kg 2008 161 & 188
01.7 Dairy-based desserts (e.g., pudding, fruit or flavoured 
yoghurt)350 mg/kg 2007 161 & 188
02.3 Fat emulsions mainly of type oil-in-water, including mixed 
and/or flavoured products based on fat emulsions1000 mg/kg 2008 161 & 188
02.4 Fat-based desserts excluding dairy-based dessert products 
of food category 01.7350 mg/kg 2007 161 & 188
03.0 Edible ices, including sherbet and sorbet 800 mg/kg 2007 161 & 188
04.1.2.1 Frozen fruit 500 mg/kg 2008 161 & 188
04.1.2.2 Dried fruit 500 mg/kg 2008 161 & 188
04.1.2.3 Fruit in vinegar, oil, or brine 200 mg/kg 2007 161 & 188
04.1.2.4 Canned or bottled (pasteurized) fruit 350 mg/kg 2007 161 & 188
04.1.2.5 Jams, jellies, marmelades 1000 mg/kg 2007 161 & 188
04.1.2.6 Fruit-based spreads (e.g., chutney) excluding products of 
food category 04.1.2.51000 mg/kg 2007 161 & 188
04.1.2.7 Candied fruit 500 mg/kg 2007 161 & 188
04.1.2.8 Fruit preparations, including pulp, purees, fruit toppings and 
coconut milk350 mg/kg 2007 161 & 188
04.1.2.9 Fruit-based desserts, including fruit-flavoured water-based 
desserts350 mg/kg 2007 161 & 188
04.1.2.10 Fermented fruit products 350 mg/kg 2007 161 & 188ACESULFAME POTASSIUM68 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedflavour enhancer, sweetener Function:
04.1.2.11 Fruit fillings for pastries 350 mg/kg 2007 161 & 188
04.1.2.12 Cooked fruit 500 mg/kg 2008 161 & 188
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 sauce200 mg/kg 2007 144 & 188
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 seaweeds350 mg/kg 2008 161 & 188
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)1000 mg/kg 2008 188
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 04.2.2.5350 mg/kg 2007 161 & 188
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 12.9.2.31000 mg/kg 2008 188
05.1.1 Cocoa mixes (powders) and cocoa mass/cake 350 mg/kg 2007 97 & 188
05.1.2 Cocoa mixes (syrups) 350 mg/kg 2007 97, 161 & 
188
05.1.3 Cocoa-based spreads, including fillings 1000 mg/kg 2007 161 & 188
05.1.4 Cocoa and chocolate products 500 mg/kg 2007 161 & 188
05.1.5 Imitation chocolate, chocolate substitute products 500 mg/kg 2007 161 & 188
05.2.1 Hard candy 500 mg/kg 2007 156, 161 & 
188
05.2.2 Soft candy 1000 mg/kg 2007 157, 161 & 
188
05.2.3 Nougats and marzipans 1000 mg/kg 2007 161 & 188
05.3 Chewing gum 5000 mg/kg 2007 161 & 188
05.4 Decorations (e.g., for fine bakery wares), toppings (non-
fruit) and sweet sauces500 mg/kg 2007 161 & 188
06.3 Breakfast cereals, including rolled oats 1200 mg/kg 2007 161 & 188
06.5 Cereal and starch based desserts (e.g., rice pudding, 
tapioca pudding)350 mg/kg 2007 161 & 188
07.1 Bread and ordinary bakery wares 1000 mg/kg 2008 161 & 188
07.2 Fine bakery wares (sweet, salty, savoury) and mixes 1000 mg/kg 2007 165 & 188
09.2 Processed fish and fish products, including mollu sks, 
crustaceans, and echinoderms200 mg/kg 2008 144 & 188
09.3 Semi-preserved fish and fish products, including mollu sks, 
crustaceans, and echinoderms200 mg/kg 2007 144 & 188
09.4 Fully preserved, including canned or fermented fish and fish 
products, including mollu sks, crustac eans, and echinoderms200 mg/kg 2007 144 & 188
10.4 Egg-based desserts (e.g., custard) 350 mg/kg 2007 161 & 188ACESULFAME POTASSIUM69 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedflavour enhancer, sweetener Function:
11.4 Other sugars and syrups (e.g., xylose, maple syrup, sugar 
toppings)1000 mg/kg 2007 159 & 188
11.6 Table-top sweeteners, including those containing high-
intensity sweetenersGMP 2007 188
12.2 Herbs, spices, seasonings and condiments (e.g., seasoning 
for instant noodles)2000 mg/kg 2008 161 & 188
12.3 Vinegars 2000 mg/kg 2008 161 & 188
12.4 Mustards 350 mg/kg 2007 188
12.5 Soups and broths 110 mg/kg 2007 161 & 188
12.6 Sauces and like products 1000 mg/kg 2007 188
12.7 Salads (e.g., macaroni salad, potato salad) and sandwich 
spreads excluding cocoa- and nut-based spreads of food 
categories 04.2.2.5 and 05.1.3350 mg/kg 2007 161 & 188
13.3 Dietetic foods intended for special medical purposes 
(excluding products of food category 13.1)500 mg/kg 2007 188
13.4 Dietetic formulae for slimming purposes and weight 
reduction450 mg/kg 2007 188
13.5 Dietetic foods (e.g., supplementary foods for dietary use) 
excluding products of food categories 13.1 - 13.4 and 13.6450 mg/kg 2007 188
13.6 Food supplements 2000 mg/kg 2007 188
14.1.3.1 Fruit nectar 350 mg/kg 2005 188
14.1.3.2 Vegetable nectar 350 mg/kg 2008 161 & 188
14.1.3.3 Concentrates for fruit nectar 350 mg/kg 2005 127 & 188
14.1.3.4 Concentrates for vegetable nectar 350 mg/kg 2007 127, 161 & 
188
14.1.4 Water-based flavoured drinks, including "sport," "energy," or 
"electrolyte" drinks and particulated drinks600 mg/kg 2007 161 & 188
14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other 
hot cereal and grain beverages, excluding cocoa600 mg/kg 2007 160,161 & 
188
14.2.7 Aromatized alcoholic beverages (e.g., beer, wine and 
spirituous cooler-type beverages, low alcoholic refreshers)350 mg/kg 2007 188
15.0 Ready-to-eat savouries 350 mg/kg 2007 188
ACETIC ACID, GLACIAL
Acetic acid, glacial 260 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedacidity regulator, preservative Function:
01.6.6 Whey protein cheese GMP 2006
ALITAME
Alitame 956 INS:ALITAME70 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedsweetener Function:
01.1.2 Dairy-based drinks, flavoured and/or fermented (e.g., 
chocolate milk, cocoa, eggnog, drinking yoghurt, whey-
based drinks)100 mg/kg 2007 161
01.7 Dairy-based desserts (e.g., pudding, fruit or flavoured 
yoghurt)100 mg/kg 2007 161
03.0 Edible ices, including sherbet and sorbet 100 mg/kg 2007 161
04.1.2.5 Jams, jellies, marmelades 100 mg/kg 2007 161
05.1.2 Cocoa mixes (syrups) 300 mg/kg 2007 161
05.1.3 Cocoa-based spreads, including fillings 300 mg/kg 2007 161
05.1.4 Cocoa and chocolate products 300 mg/kg 2007 161
05.1.5 Imitation chocolate, chocolate substitute products 300 mg/kg 2007 161
05.2 Confectionery including hard and soft candy, nougats, etc. 
other than food categories 05.1, 05.3 and 05.4300 mg/kg 2007 161
05.3 Chewing gum 300 mg/kg 2007 161
05.4 Decorations (e.g., for fine bakery wares), toppings (non-
fruit) and sweet sauces300 mg/kg 2007 161
11.4 Other sugars and syrups (e.g., xylose, maple syrup, sugar 
toppings)200 mg/kg 2007 159
11.6 Table-top sweeteners, including those containing high-
intensity sweetenersGMP 2007
12.5 Soups and broths 40 mg/kg 2007 161
13.5 Dietetic foods (e.g., supplementary foods for dietary use) 
excluding products of food categories 13.1 - 13.4 and 13.6300 mg/kg 2007
14.1.4 Water-based flavoured drinks, including "sport," "energy," or 
"electrolyte" drinks and particulated drinks40 mg/kg 2007 161
ALLURA RED AC
Allura red AC 129 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedcolour Function:
01.1.2 Dairy-based drinks, flavoured and/or fermented (e.g., 
chocolate milk, cocoa, eggnog, drinking yoghurt, whey-based drinks)300 mg/kg 2009 52 & 161
01.6.2.2 Rind of ripened cheese 100 mg/kg 2009
01.6.4 Processed cheese 100 mg/kg 2009 161
01.6.5 Cheese analogues 100 mg/kg 2009 3
01.7 Dairy-based desserts (e.g., pudding, fruit or flavoured 
yoghurt)300 mg/kg 2009 161
02.4 Fat-based desserts excluding dairy-based dessert products 
of food category 01.7300 mg/kg 2009 161
03.0 Edible ices, including sherbet and sorbet 150 mg/kg 2009
04.1.2.5 Jams, jellies, marmelades 100 mg/kg 2009 161
04.1.2.7 Candied fruit 300 mg/kg 2009 161ALLURA RED AC71 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedcolour Function:
04.1.2.8 Fruit preparations, including pulp, purees, fruit toppings and 
coconut milk300 mg/kg 2009 161 & 182
04.1.2.9 Fruit-based desserts, including fruit-flavoured water-based 
desserts300 mg/kg 2009 161
04.1.2.11 Fruit fillings for pastries 300 mg/kg 2009 161
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 sauce300 mg/kg 2009 161
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 seaweeds200 mg/kg 2009 161
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 04.2.2.5200 mg/kg 2009 92 & 161
05.1.3 Cocoa-based spreads, including fillings 300 mg/kg 2009 161
05.1.4 Cocoa and chocolate products 300 mg/kg 2009 183
05.1.5 Imitation chocolate, chocolate substitute products 300 mg/kg 2009
05.2 Confectionery including hard and soft candy, nougats, etc. 
other than food categories 05.1, 05.3 and 05.4300 mg/kg 2009
05.3 Chewing gum 300 mg/kg 200905.4 Decorations (e.g., for fine bakery wares), toppings (non-
fruit) and sweet sauces300 mg/kg 2009
06.3 Breakfast cereals, including rolled oats 300 mg/kg 200906.5 Cereal and starch based desserts (e.g., rice pudding, 
tapioca pudding)300 mg/kg 2009
07.1.2 Crackers, excluding sweet crackers 300 mg/kg 2009 161
07.1.3 Other ordinary bakery products (e.g., bagels, pita, English 
muffins)300 mg/kg 2009 161
07.2 Fine bakery wares (sweet, salty, savoury) and mixes 300 mg/kg 2009 161
08.3.2 Heat-treated processed comminuted meat, poultry, and 
game products25 mg/kg 2009 161
08.4 Edible casings (e.g., sausage casings) 300 mg/kg 2009 16
09.2.1 Frozen fish, fish fillets, and fish products, including 
mollusks, crustac eans, and echinoderms300 mg/kg 2009 95
09.2.4.1 Cooked fish and fish products 300 mg/kg 2009 95
09.2.4.2 Cooked mollusks, crustac eans, and echinoderms 250 mg/kg 2009
09.2.5 Smoked, dried, fermented, and/or salted fish and fish 
products, including mollu sks, crustac eans, and echinoderms300 mg/kg 2009 22
09.3.3 Salmon substitutes, caviar, and other fish roe products 300 mg/kg 2009
09.3.4 Semi-preserved fish and fish products, including mollu sks, 
crustaceans, and echinoderms (e.g., fish paste), excluding 
products of food categories 09.3.1 - 09.3.3300 mg/kg 2009
10.1 Fresh eggs 100 mg/kg 2009 4
10.4 Egg-based desserts (e.g., custard) 300 mg/kg 2009 161ALLURA RED AC72 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedcolour Function:
11.4 Other sugars and syrups (e.g., xylose, maple syrup, sugar 
toppings)300 mg/kg 2009 161
12.2.2 Seasonings and condiments 300 mg/kg 2009
12.4 Mustards 300 mg/kg 2009
12.5 Soups and broths 300 mg/kg 2009 161
12.6 Sauces and like products 300 mg/kg 2009
13.3 Dietetic foods intended for special medical purposes 
(excluding products of food category 13.1)50 mg/kg 2009
13.4 Dietetic formulae for slimming purposes and weight 
reduction50 mg/kg 2009
13.5 Dietetic foods (e.g., supplementary foods for dietary use) 
excluding products of food categories 13.1 - 13.4 and 13.6300 mg/kg 2009
13.6 Food supplements 300 mg/kg 200914.1.4 Water-based flavoured drinks, including "sport," "energy," or 
"electrolyte" drinks and particulated drinks300 mg/kg 2009 127 & 161
14.2.2 Cider and perry 200 mg/kg 200914.2.4 Wines (other than grape) 200 mg/kg 2009
14.2.6 Distilled spirituous beverages containing more than 15% 
alcohol300 mg/kg 2009
14.2.7 Aromatized alcoholic beverages (e.g., beer, wine and 
spirituous cooler-type beverages, low alcoholic refreshers)200 mg/kg 2009
15.1 Snacks - potato, cereal, flour or starch based (from roots 
and tubers, pulses and legumes)200 mg/kg 2009 161
15.2 Processed nuts, including coated nuts and nut mixtures 
(with e.g., dried fruit)100 mg/kg 2009
ALPHA-AMYLASE FROM ASPERGILLUS ORYZAE VAR.
alpha-Amylase from Aspergillus oryzae var. 1100 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedadjuvant, enzyme, flour treatment agent Function:
06.2 Flours and starches (including soybean powder) GMP 1999
ALUMINIUM AMMONIUM SULFATE
Aluminium ammonium sulfate 523 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedfirming agent, raising agent, stabilizer Function:
04.1.2.7 Candied fruit 200 mg/kg 2001 6
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 sauce35 mg/kg 2003 6ALUMINIUM AMMONIUM SULFATE73 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedfirming agent, raising agent, stabilizer Function:
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 04.2.2.5200 mg/kg 2001 6
09.2.4 Cooked and/or fried fish and fish products, including 
mollusks, crustac eans, and echinoderms200 mg/kg 2001 6
10.2 Egg products 30 mg/kg 2001 6
10.4 Egg-based desserts (e.g., custard) 380 mg/kg 2003 6
ALUMINIUM SILICATE
Aluminium silicate 559 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedadjuvant, anticaking agent Function:
01.8.2 Dried whey and whey products, excluding whey cheeses 10000 mg/kg 2006
AMMONIUM SALTS OF PHOSPHATIDIC ACID
Ammonium salts of phosphatidic acid 442 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedemulsifier, stabilizer Function:
05.1.1 Cocoa mixes (powders) and cocoa mass/cake 10000 mg/kg 2009 97
05.1.4 Cocoa and chocolate products 10000 mg/kg 2009
05.1.5 Imitation chocolate, chocolate substitute products 10000 mg/kg 2009
ANNATTO EXTRACTS, BIXIN-BASED
Annatto extracts, bixin-based 160b(i) INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedcolour Function:
02.2.1 Butter 20 mg/kg 2008 8
ASCORBIC ACID, L-
Ascorbic acid, L- 300 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedantioxidant, colour retention agent Function:
14.1.2.1 Fruit juice GMP 2005
14.1.2.3 Concentrates for fruit juice GMP 2005 127ASCORBIC ACID, L-74 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedantioxidant, colour retention agent Function:
14.1.3.1 Fruit nectar GMP 2005
14.1.3.3 Concentrates for fruit nectar GMP 2005 127
ASCORBYL ESTERS
Ascorbyl palmitate 304 INS: Ascorbyl stearate 305 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedantioxidant Function:
01.3.2 Beverage whiteners 80 mg/kg 2001 10
01.5.1 Milk powder and cream powder (plain) 500 mg/kg 2001 10
01.5.2 Milk and cream powder analogues 80 mg/kg 2001 10
01.6.2.1 Ripened cheese, includes rind 500 mg/kg 2001 10 & 112
01.7 Dairy-based desserts (e.g., pudding, fruit or flavoured 
yoghurt)500 mg/kg 2001 2 & 10
02.1.1 Butter oil, anhydrous milkfat, ghee 500 mg/kg 2006 10 & 171
02.1.2 Vegetable oils and fats 500 mg/kg 2006 10
02.1.3 Lard, tallow, fish oil, and other animal fats 500 mg/kg 2006 10
02.2.2 Fat spreads, dairy fat spreads and blended spreads 500 mg/kg 2006 10
02.3 Fat emulsions mainly of type oil-in-water, including mixed 
and/or flavoured products based on fat emulsions500 mg/kg 2001 10
02.4 Fat-based desserts excluding dairy-based dessert products 
of food category 01.780 mg/kg 2001 10
03.0 Edible ices, including sherbet and sorbet 200 mg/kg 2001 10 & 15
04.1.2.2 Dried fruit 80 mg/kg 2001 10
04.1.2.9 Fruit-based desserts, including fruit-flavoured water-based 
desserts500 mg/kg 2001 2 & 10
04.2.2.2 Dried vegetables (incl uding mushrooms and fungi, roots 
and tubers, pulses and legumes, and aloe vera), seaweeds, 
and nuts and seeds80 mg/kg 2001 10
05.0 Confectionery 500 mg/kg 2001 10, 15 & 114
06.3 Breakfast cereals, including rolled oats 200 mg/kg 2001 10
06.4.3 Pre-cooked pastas and noodles and like products 20 mg/kg 2003 10
06.5 Cereal and starch based desserts (e.g., rice pudding, 
tapioca pudding)500 mg/kg 2001 2 & 10
07.0 Bakery wares 1000 mg/kg 2003 10 & 15
08.4 Edible casings (e.g., sausage casings) 5000 mg/kg 2001 10
09.2.1 Frozen fish, fish fillets, and fish products, including 
mollusks, crustac eans, and echinoderms1000 mg/kg 2001 10
09.2.2 Frozen battered fish, fish fillets, and fish products, including 
mollusks, crustac eans, and echinoderms1000 mg/kg 2001 10
10.4 Egg-based desserts (e.g., custard) 500 mg/kg 2001 2 & 10ASCORBYL ESTERS75 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedantioxidant Function:
11.4 Other sugars and syrups (e.g., xylose, maple syrup, sugar 
toppings)200 mg/kg 2003 10
12.2 Herbs, spices, seasonings and condiments (e.g., seasoning 
for instant noodles)500 mg/kg 2001 10
12.4 Mustards 500 mg/kg 2003 10
12.5 Soups and broths 200 mg/kg 2001 10
12.6.1 Emulsified sauces (e.g., mayonnaise, salad dressing) 500 mg/kg 2001 10 & 15
12.6.2 Non-emulsified sauces (e.g., ketchup, cheese sauce, cream 
sauce, brown gravy)500 mg/kg 2005 10
12.6.3 Mixes for sauces and gravies 200 mg/kg 2001 10
12.6.4 Clear sauces (e.g., fish sauce) 200 mg/kg 2001 10
12.7 Salads (e.g., macaroni salad, potato salad) and sandwich 
spreads excluding cocoa- and nut-based spreads of food 
categories 04.2.2.5 and 05.1.3200 mg/kg 2001 10
13.1.1 Infant formulae 10 mg/kg 2009 15, 72 & 187
13.1.2 Follow-up formulae 50 mg/kg 2009 15 & 72
13.1.3 Formulae for special medical purposes for infants 10 mg/kg 2006 10, 15 & 72
13.2 Complementary foods for infants and young children 100 mg/kg 2001 10
13.4 Dietetic formulae for slimming purposes and weight 
reduction500 mg/kg 2005 10
13.5 Dietetic foods (e.g., supplementary foods for dietary use) 
excluding products of food categories 13.1 - 13.4 and 13.6500 mg/kg 2009 10
13.6 Food supplements 500 mg/kg 2003 10
14.1.4 Water-based flavoured drinks, including "sport," "energy," or 
"electrolyte" drinks and particulated drinks1000 mg/kg 2001 10 & 15
15.1 Snacks - potato, cereal, flour or starch based (from roots 
and tubers, pulses and legumes)200 mg/kg 2001 10
15.2 Processed nuts, including coated nuts and nut mixtures 
(with e.g., dried fruit)200 mg/kg 2001 10
ASPARTAME
Aspartame 951 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedflavour enhancer, sweetener Function:
01.1.2 Dairy-based drinks, flavoured and/or fermented (e.g., 
chocolate milk, cocoa, eggnog, drinking yoghurt, whey-
based drinks)600 mg/kg 2007 161 & 191
01.3.2 Beverage whiteners 6000 mg/kg 2008 161 & 191
01.4.4 Cream analogues 1000 mg/kg 2008 161 & 191
01.5.2 Milk and cream powder analogues 2000 mg/kg 2007 161 & 191
01.6.1 Unripened cheese 1000 mg/kg 2008 161 & 191
01.6.5 Cheese analogues 1000 mg/kg 2008 161 & 191ASPARTAME76 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedflavour enhancer, sweetener Function:
01.7 Dairy-based desserts (e.g., pudding, fruit or flavoured 
yoghurt)1000 mg/kg 2007 161 & 191
02.3 Fat emulsions mainly of type oil-in-water, including mixed 
and/or flavoured products based on fat emulsions1000 mg/kg 2008 161 & 191
02.4 Fat-based desserts excluding dairy-based dessert products 
of food category 01.71000 mg/kg 2007 161 & 191
03.0 Edible ices, including sherbet and sorbet 1000 mg/kg 2007 161 & 191
04.1.2.1 Frozen fruit 2000 mg/kg 2008 161 & 191
04.1.2.2 Dried fruit 2000 mg/kg 2008 161 & 191
04.1.2.3 Fruit in vinegar, oil, or brine 300 mg/kg 2007 144 & 191
04.1.2.4 Canned or bottled (pasteurized) fruit 1000 mg/kg 2007 161 & 191
04.1.2.5 Jams, jellies, marmelades 1000 mg/kg 2007 161 & 191
04.1.2.6 Fruit-based spreads (e.g., chutney) excluding products of 
food category 04.1.2.51000 mg/kg 2007 161 & 191
04.1.2.7 Candied fruit 2000 mg/kg 2007 161 & 191
04.1.2.8 Fruit preparations, including pulp, purees, fruit toppings and 
coconut milk1000 mg/kg 2007 161 & 191
04.1.2.9 Fruit-based desserts, including fruit-flavoured water-based 
desserts1000 mg/kg 2007 161 & 191
04.1.2.10 Fermented fruit products 1000 mg/kg 2007 161 & 191
04.1.2.11 Fruit fillings for pastries 1000 mg/kg 2007 161 & 191
04.1.2.12 Cooked fruit 1000 mg/kg 2007 161 & 191
04.2.2.1 Frozen vegetables (including mushrooms and fungi, roots 
and tubers, pulses and legumes, and aloe vera), seaweeds, 
and nuts and seeds1000 mg/kg 2008 161 & 191
04.2.2.2 Dried vegetables (incl uding mushrooms and fungi, roots 
and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds1000 mg/kg 2008 161 & 191
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 sauce300 mg/kg 2007 144 & 191
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 seaweeds1000 mg/kg 2008 161 & 191
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)1000 mg/kg 2008 161 & 191
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 04.2.2.51000 mg/kg 2008 161 & 191
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 12.9.2.32500 mg/kg 2008 161 & 191
04.2.2.8 Cooked or fried vegetables (including mushrooms and 
fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds1000 mg/kg 2008 161 & 191ASPARTAME77 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedflavour enhancer, sweetener Function:
05.1.1 Cocoa mixes (powders) and cocoa mass/cake 3000 mg/kg 2007 97 & 191
05.1.2 Cocoa mixes (syrups) 1000 mg/kg 2007 161 & 191
05.1.3 Cocoa-based spreads, including fillings 3000 mg/kg 2008 161 & 191
05.1.4 Cocoa and chocolate products 3000 mg/kg 2008 161 & 191
05.1.5 Imitation chocolate, chocolate substitute products 3000 mg/kg 2008 161 & 191
05.2.1 Hard candy 3000 mg/kg 2008 161 & 148
05.2.2 Soft candy 3000 mg/kg 2008 161 & 148
05.2.3 Nougats and marzipans 3000 mg/kg 2008 161 & 191
05.3 Chewing gum 10000 mg/kg 2007 161 & 191
05.4 Decorations (e.g., for fine bakery wares), toppings (non-
fruit) and sweet sauces1000 mg/kg 2007 161 & 191
06.3 Breakfast cereals, including rolled oats 1000 mg/kg 2007 161 & 191
06.5 Cereal and starch based desserts (e.g., rice pudding, 
tapioca pudding)1000 mg/kg 2007 161 & 191
07.1 Bread and ordinary bakery wares 4000 mg/kg 2008 161 & 191
07.2 Fine bakery wares (sweet, salty, savoury) and mixes 1700 mg/kg 2007 165 & 191
09.2 Processed fish and fish products, including mollu sks, 
crustaceans, and echinoderms300 mg/kg 2007 144 & 191
09.3 Semi-preserved fish and fish products, including mollu sks, 
crustaceans, and echinoderms300 mg/kg 2007 144 & 191
09.4 Fully preserved, including canned or fermented fish and fish 
products, including mollu sks, crustac eans, and echinoderms300 mg/kg 2007 144 & 191
10.4 Egg-based desserts (e.g., custard) 1000 mg/kg 2007 161 & 191
11.4 Other sugars and syrups (e.g., xylose, maple syrup, sugar 
toppings)3000 mg/kg 2007 159 & 191
11.6 Table-top sweeteners, including those containing high-
intensity sweetenersGMP 2007 191
12.2.2 Seasonings and condiments 2000 mg/kg 2008 161 & 191
12.3 Vinegars 3000 mg/kg 2008 161 & 191
12.4 Mustards 350 mg/kg 2007 191
12.5 Soups and broths 1200 mg/kg 2009 161 & 188
12.6 Sauces and like products 350 mg/kg 2007 191
12.7 Salads (e.g., macaroni salad, potato salad) and sandwich 
spreads excluding cocoa- and nut-based spreads of food 
categories 04.2.2.5 and 05.1.3350 mg/kg 2007 161 & 166
13.3 Dietetic foods intended for special medical purposes 
(excluding products of food category 13.1)1000 mg/kg 2007 191
13.4 Dietetic formulae for slimming purposes and weight 
reduction800 mg/kg 2007 191
13.5 Dietetic foods (e.g., supplementary foods for dietary use) 
excluding products of food categories 13.1 - 13.4 and 13.61000 mg/kg 2007 191
13.6 Food supplements 5500 mg/kg 2007 191ASPARTAME78 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedflavour enhancer, sweetener Function:
14.1.3.1 Fruit nectar 600 mg/kg 2005 191
14.1.3.2 Vegetable nectar 600 mg/kg 2007 161 & 191
14.1.3.3 Concentrates for fruit nectar 600 mg/kg 2005 127 & 191
14.1.3.4 Concentrates for vegetable nectar 600 mg/kg 2007 127 & 161
14.1.4 Water-based flavoured drinks, including "sport," "energy," or 
"electrolyte" drinks and particulated drinks600 mg/kg 2007 161 & 191
14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other 
hot cereal and grain beverages, excluding cocoa600 mg/kg 2007 160 & 161
14.2.7 Aromatized alcoholic beverages (e.g., beer, wine and 
spirituous cooler-type beverages, low alcoholic refreshers)600 mg/kg 2007 191
15.0 Ready-to-eat savouries 500 mg/kg 2008 191
ASPARTAME-ACESULFAME SALT
Aspartame-acesulfame salt 962 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedsweetener Function:
01.1.2 Dairy-based drinks, flavoured and/or fermented (e.g., 
chocolate milk, cocoa, eggnog, drinking yoghurt, whey-
based drinks)350 mg/kg 2009 113 & 161
01.7 Dairy-based desserts (e.g., pudding, fruit or flavoured 
yoghurt)350 mg/kg 2009 113 & 161
02.4 Fat-based desserts excluding dairy-based dessert products 
of food category 01.7350 mg/kg 2009 113 & 161
04.1.2.4 Canned or bottled (pasteurized) fruit 350 mg/kg 2009 113 & 161
04.1.2.5 Jams, jellies, marmelades 1000 mg/kg 2009 119 & 161
04.1.2.8 Fruit preparations, including pulp, purees, fruit toppings and 
coconut milk350 mg/kg 2009 113 & 161
04.1.2.9 Fruit-based desserts, including fruit-flavoured water-based 
desserts350 mg/kg 2009 113 & 161
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 sauce200 mg/kg 2009 113 & 161
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 04.2.2.5350 mg/kg 2009 113 & 161
05.1.5 Imitation chocolate, chocolate substitute products 500 mg/kg 2009 113 & 161
07.2 Fine bakery wares (sweet, salty, savoury) and mixes 1000 mg/kg 2009 77 & 113
09.3 Semi-preserved fish and fish products, including mollu sks, 
crustaceans, and echinoderms200 mg/kg 2009 113
09.4 Fully preserved, including canned or fermented fish and fish 
products, including mollu sks, crustac eans, and echinoderms200 mg/kg 2009 113
13.4 Dietetic formulae for slimming purposes and weight 
reduction450 mg/kg 2009 113ASPARTAME-ACESULFAME SALT79 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedsweetener Function:
13.5 Dietetic foods (e.g., supplementary foods for dietary use) 
excluding products of food categories 13.1 - 13.4 and 13.6450 mg/kg 2009 113
AZODICARBONAMIDE
Azodicarbonamide 927a INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedadjuvant, flour treatment agent Function:
06.2.1 Flours  45 mg/kg 1999
BEESWAX
Beeswax 901 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedbulking agent, clouding agent, glazing agent, release agent, stabilizer Function:
04.1.1.2 Surface-treated fresh fruit GMP 2003
04.2.1.2 Surface-treated fresh vegetables (including mushrooms and 
fungi, roots and tubers, pulses and legumes, and aloe vera), 
seaweeds, and nuts and seedsGMP 2003 79
05.1.4 Cocoa and chocolate products GMP 2001 3
05.1.5 Imitation chocolate, chocolate substitute products GMP 2001 3
05.2 Confectionery including hard and soft candy, nougats, etc. 
other than food categories 05.1, 05.3 and 05.4GMP 2001 3
05.3 Chewing gum GMP 2003
05.4 Decorations (e.g., for fine bakery wares), toppings (non-
fruit) and sweet saucesGMP 2003
07.2 Fine bakery wares (sweet, salty, savoury) and mixes GMP 2001 3
13.6 Food supplements GMP 2001 3
14.1.4 Water-based flavoured drinks, including "sport," "energy," or 
"electrolyte" drinks and particulated drinks200 mg/kg 2006 131
14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other 
hot cereal and grain beverages, excluding cocoaGMP 2001 108
15.0 Ready-to-eat savouries GMP 2001 3
BENZOATES
Benzoic acid 210 INS: Sodium benzoate 211 INS:
Potassium benzoate 212 INS: Calcium benzoate 213 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedpreservative Function:
01.7 Dairy-based desserts (e.g., pudding, fruit or flavoured 
yoghurt)300 mg/kg 2001 13BENZOATES80 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedpreservative Function:
02.2.2 Fat spreads, dairy fat spreads and blended spreads 1000 mg/kg 2001 13
02.3 Fat emulsions mainly of type oil-in-water, including mixed 
and/or flavoured products based on fat emulsions1000 mg/kg 2001 13
02.4 Fat-based desserts excluding dairy-based dessert products 
of food category 01.71000 mg/kg 2001 13
04.1.2.2 Dried fruit 800 mg/kg 2003 13
04.1.2.3 Fruit in vinegar, oil, or brine 1000 mg/kg 2001 13
04.1.2.5 Jams, jellies, marmelades 1000 mg/kg 2001 13
04.1.2.6 Fruit-based spreads (e.g., chutney) excluding products of 
food category 04.1.2.51000 mg/kg 2001 13
04.1.2.7 Candied fruit 1000 mg/kg 2001 13
04.1.2.8 Fruit preparations, including pulp, purees, fruit toppings and 
coconut milk1000 mg/kg 2001 13
04.1.2.9 Fruit-based desserts, including fruit-flavoured water-based 
desserts1000 mg/kg 2001 13
04.1.2.10 Fermented fruit products 1000 mg/kg 2001 13
04.1.2.11 Fruit fillings for pastries 1000 mg/kg 2001 13
04.1.2.12 Cooked fruit 1000 mg/kg 2001 13
04.2.2.2 Dried vegetables (incl uding mushrooms and fungi, roots 
and tubers, pulses and legumes, and aloe vera), seaweeds, 
and nuts and seeds1000 mg/kg 2003 13
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 sauce2000 mg/kg 2001 13
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)1000 mg/kg 2001 13
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 04.2.2.53000 mg/kg 2001 13
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 12.9.2.31000 mg/kg 2001 13
04.2.2.8 Cooked or fried vegetables (including mushrooms and 
fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds1000 mg/kg 2001 13
05.1.3 Cocoa-based spreads, including fillings 1500 mg/kg 2003 13
05.1.5 Imitation chocolate, chocolate substitute products 1500 mg/kg 2003 13
05.2 Confectionery including hard and soft candy, nougats, etc. 
other than food categories 05.1, 05.3 and 05.41500 mg/kg 2003 13
05.3 Chewing gum 1500 mg/kg 2005 13
05.4 Decorations (e.g., for fine bakery wares), toppings (non-
fruit) and sweet sauces1500 mg/kg 2003 13
06.4.3 Pre-cooked pastas and noodles and like products 1000 mg/kg 2004 13BENZOATES81 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedpreservative Function:
06.5 Cereal and starch based desserts (e.g., rice pudding, 
tapioca pudding)1000 mg/kg 2003 13
07.0 Bakery wares 1000 mg/kg 2004 13
08.2.1.2 Cured (including salted) and dried non-heat treated 
processed meat, poultry, and game products in whole 
pieces or cuts1000 mg/kg 2005 3 & 13
08.3.1.2 Cured (including salted) and dried non-heat treated 
processed comminuted meat, poultry, and game products1000 mg/kg 2005 3 & 13
09.2.4.2 Cooked mollusks, crustac eans, and echinoderms 2000 mg/kg 2003 13 & 82
09.2.5 Smoked, dried, fermented, and/or salted fish and fish 
products, including mollu sks, crustac eans, and echinoderms200 mg/kg 2004 13 & 121
09.3 Semi-preserved fish and fish products, including mollu sks, 
crustaceans, and echinoderms2000 mg/kg 2003 13 & 120
10.2.1 Liquid egg products 5000 mg/kg 2003 13
10.4 Egg-based desserts (e.g., custard) 1000 mg/kg 2003 13
11.4 Other sugars and syrups (e.g., xylose, maple syrup, sugar 
toppings)1000 mg/kg 2003 13
11.6 Table-top sweeteners, including those containing high-
intensity sweeteners2000 mg/kg 2003 13
12.2.2 Seasonings and condiments 1000 mg/kg 2003 13
12.3 Vinegars 1000 mg/kg 2003 13
12.4 Mustards 1000 mg/kg 2003 13
12.5 Soups and broths 500 mg/kg 2001 13
12.6 Sauces and like products 1000 mg/kg 2003 13
12.7 Salads (e.g., macaroni salad, potato salad) and sandwich 
spreads excluding cocoa- and nut-based spreads of food 
categories 04.2.2.5 and 05.1.31500 mg/kg 2003 13
13.3 Dietetic foods intended for special medical purposes 
(excluding products of food category 13.1)1500 mg/kg 2003 13
13.4 Dietetic formulae for slimming purposes and weight 
reduction1500 mg/kg 2003 13
13.5 Dietetic foods (e.g., supplementary foods for dietary use) 
excluding products of food categories 13.1 - 13.4 and 13.62000 mg/kg 2003 13
13.6 Food supplements 2000 mg/kg 2003 13
14.1.2.1 Fruit juice 1000 mg/kg 2004 13, 91 & 122
14.1.2.3 Concentrates for fruit juice 1000 mg/kg 2004 13, 91, 122 
& 127
14.1.3.1 Fruit nectar 1000 mg/kg 2004 13, 91 & 122
14.1.3.3 Concentrates for fruit nectar 1000 mg/kg 2004 13, 91, 122 
& 127
14.1.3.4 Concentrates for vegetable nectar 600 mg/kg 2004 13
14.1.4 Water-based flavoured drinks, including "sport," "energy," or 
"electrolyte" drinks and particulated drinks600 mg/kg 2004 13, 123 & 
301
14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other 
hot cereal and grain beverages, excluding cocoa1000 mg/kg 2004 13
14.2.2 Cider and perry 1000 mg/kg 2004 13 & 124BENZOATES82 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedpreservative Function:
14.2.4 Wines (other than grape) 1000 mg/kg 2003 13
14.2.5 Mead 1000 mg/kg 2004 13
14.2.7 Aromatized alcoholic beverages (e.g., beer, wine and 
spirituous cooler-type beverages, low alcoholic refreshers)1000 mg/kg 2003 13
15.1 Snacks - potato, cereal, flour or starch based (from roots 
and tubers, pulses and legumes)1000 mg/kg 2004 13
16.0 Composite foods - foods that could not be placed in 
categories 01 - 151000 mg/kg 2004 13
BENZOYL PEROXIDE
Benzoyl peroxide 928 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedbleaching agent (not for flour), flour treatment agent Function:
01.8.1 Liquid whey and whey products, excluding whey cheeses 100 mg/kg 2007 74
01.8.2 Dried whey and whey products, excluding whey cheeses 100 mg/kg 2005 147
06.2.1 Flours  75 mg/kg 2007
BRILLIANT BLUE FCF
Brilliant blue FCF 133 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedcolour Function:
01.1.2 Dairy-based drinks, flavoured and/or fermented (e.g., 
chocolate milk, cocoa, eggnog, drinking yoghurt, whey-
based drinks)150 mg/kg 2008 52
01.6.2.2 Rind of ripened cheese 100 mg/kg 2005
01.6.5 Cheese analogues 100 mg/kg 2009 3
01.7 Dairy-based desserts (e.g., pudding, fruit or flavoured 
yoghurt)150 mg/kg 2005
02.3 Fat emulsions mainly of type oil-in-water, including mixed 
and/or flavoured products based on fat emulsions100 mg/kg 2005
02.4 Fat-based desserts excluding dairy-based dessert products 
of food category 01.7150 mg/kg 2005
03.0 Edible ices, including sherbet and sorbet 150 mg/kg 2005
04.1.2.4 Canned or bottled (pasteurized) fruit 200 mg/kg 2009 161
04.1.2.5 Jams, jellies, marmelades 100 mg/kg 2009 161
04.1.2.6 Fruit-based spreads (e.g., chutney) excluding products of 
food category 04.1.2.5100 mg/kg 2009 161
04.1.2.7 Candied fruit 100 mg/kg 2009 161
04.1.2.8 Fruit preparations, including pulp, purees, fruit toppings and 
coconut milk100 mg/kg 2009 161 & 182BRILLIANT BLUE FCF83 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedcolour Function:
04.1.2.9 Fruit-based desserts, including fruit-flavoured water-based 
desserts150 mg/kg 2005
04.1.2.11 Fruit fillings for pastries 250 mg/kg 2005
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 sauce500 mg/kg 2009 161
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 seaweeds200 mg/kg 2009 161
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 04.2.2.5100 mg/kg 2009 92 & 161
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 12.9.2.3100 mg/kg 2009 92 & 161
05.1.3 Cocoa-based spreads, including fillings 100 mg/kg 2009 161
05.1.4 Cocoa and chocolate products 100 mg/kg 2009 183
05.1.5 Imitation chocolate, chocolate substitute products 100 mg/kg 2009
05.2 Confectionery including hard and soft candy, nougats, etc. 
other than food categories 05.1, 05.3 and 05.4300 mg/kg 2005
05.3 Chewing gum 300 mg/kg 200505.4 Decorations (e.g., for fine bakery wares), toppings (non-
fruit) and sweet sauces500 mg/kg 2005
06.3 Breakfast cereals, including rolled oats 200 mg/kg 200506.5 Cereal and starch based desserts (e.g., rice pudding, 
tapioca pudding)150 mg/kg 2005
07.1 Bread and ordinary bakery wares 100 mg/kg 2009 161
07.2 Fine bakery wares (sweet, salty, savoury) and mixes 200 mg/kg 2009 161
08.0 Meat and meat products, including poultry and game 100 mg/kg 2009 4 & 16
09.1.1 Fresh fish 300 mg/kg 2008 4, 16 & 50
09.1.2 Fresh mollusks, crustac eans, and echinoderms 500 mg/kg 2005 4 & 16
09.2.1 Frozen fish, fish fillets, and fish products, including 
mollusks, crustac eans, and echinoderms500 mg/kg 2005 95
09.2.2 Frozen battered fish, fish fillets, and fish products, including 
mollusks, crustac eans, and echinoderms500 mg/kg 2005 16
09.2.3 Frozen minced and creamed fish products, including 
mollusks, crustac eans, and echinoderms500 mg/kg 2005 16
09.2.4.1 Cooked fish and fish products 100 mg/kg 2009 95
09.2.4.2 Cooked mollusks, crustac eans, and echinoderms 100 mg/kg 2009
09.2.4.3 Fried fish and fish products, including mollu sks, 
crustaceans, and echinoderms500 mg/kg 2005 16
09.2.5 Smoked, dried, fermented, and/or salted fish and fish 
products, including mollu sks, crustac eans, and echinoderms100 mg/kg 2009 22BRILLIANT BLUE FCF84 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedcolour Function:
09.3.1 Fish and fish products, including mollu sks, crustac eans, 
and echinoderms, marinated and/or in jelly500 mg/kg 2005 16
09.3.2 Fish and fish products, including mollu sks, crustac eans, 
and echinoderms, pickled and/or in brine500 mg/kg 2005 16
09.3.3 Salmon substitutes, caviar, and other fish roe products 500 mg/kg 2005
09.4 Fully preserved, including canned or fermented fish and fish 
products, including mollu sks, crustac eans, and echinoderms500 mg/kg 2005
10.1 Fresh eggs GMP 2005 4
10.4 Egg-based desserts (e.g., custard) 150 mg/kg 2005
12.2.2 Seasonings and condiments 100 mg/kg 2009
12.4 Mustards 100 mg/kg 2009
12.5 Soups and broths 50 mg/kg 2009
12.6 Sauces and like products 100 mg/kg 2009
13.3 Dietetic foods intended for special medical purposes 
(excluding products of food category 13.1)50 mg/kg 2005
13.4 Dietetic formulae for slimming purposes and weight 
reduction50 mg/kg 2005
13.5 Dietetic foods (e.g., supplementary foods for dietary use) 
excluding products of food categories 13.1 - 13.4 and 13.6300 mg/kg 2005
13.6 Food supplements 300 mg/kg 200514.1.4 Water-based flavoured drinks, including "sport," "energy," or 
"electrolyte" drinks and particulated drinks100 mg/kg 2005
14.2.2 Cider and perry 200 mg/kg 200514.2.4 Wines (other than grape) 200 mg/kg 2005
14.2.6 Distilled spirituous beverages containing more than 15% 
alcohol200 mg/kg 2005
14.2.7 Aromatized alcoholic beverages (e.g., beer, wine and 
spirituous cooler-type beverages, low alcoholic refreshers)200 mg/kg 2005
15.1 Snacks - potato, cereal, flour or starch based (from roots 
and tubers, pulses and legumes)200 mg/kg 2005
15.2 Processed nuts, including coated nuts and nut mixtures 
(with e.g., dried fruit)100 mg/kg 2005
BUTYLATED HYDROXYANISOLE
Butylated hydroxyanisole 320 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedantioxidant Function:
01.3.2 Beverage whiteners 100 mg/kg 2007 15 & 133
01.5.1 Milk powder and cream powder (plain) 100 mg/kg 2006 15 & 130
02.1.1 Butter oil, anhydrous milkfat, ghee 175 mg/kg 2006 15, 133 & 
171
02.1.2 Vegetable oils and fats 200 mg/kg 2006 15 & 130BUTYLATED HYDROXYANISOLE85 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedantioxidant Function:
02.1.3 Lard, tallow, fish oil, and other animal fats 200 mg/kg 2006 15 & 130
02.2.2 Fat spreads, dairy fat spreads and blended spreads 200 mg/kg 2005 15 & 130
02.3 Fat emulsions mainly of type oil-in-water, including mixed 
and/or flavoured products based on fat emulsions200 mg/kg 2006 15 & 130
02.4 Fat-based desserts excluding dairy-based dessert products 
of food category 01.7200 mg/kg 2006 15 & 130
03.0 Edible ices, including sherbet and sorbet 200 mg/kg 2006 15 & 130
04.2.2.2 Dried vegetables (incl uding mushrooms and fungi, roots 
and tubers, pulses and legumes, and aloe vera), seaweeds, 
and nuts and seeds200 mg/kg 2005 15, 76 & 130
05.1.4 Cocoa and chocolate products 200 mg/kg 2006 15, 130 & 
141
05.2 Confectionery including hard and soft candy, nougats, etc. 
other than food categories 05.1, 05.3 and 05.4200 mg/kg 2007 15 & 130
05.3 Chewing gum 400 mg/kg 2006 130
05.4 Decorations (e.g., for fine bakery wares), toppings (non-
fruit) and sweet sauces200 mg/kg 2007 15 & 130
06.3 Breakfast cereals, including rolled oats 200 mg/kg 2005 15 & 130
06.4.3 Pre-cooked pastas and noodles and like products 200 mg/kg 2006 15 & 130
07.0 Bakery wares 200 mg/kg 2007 15 & 130
08.2 Processed meat, poultry, and game products in whole 
pieces or cuts200 mg/kg 2005 15 & 130
08.3 Processed comminuted meat, poultry, and game products 200 mg/kg 2005 15 & 130
09.2.1 Frozen fish, fish fillets, and fish products, including 
mollusks, crustac eans, and echinoderms200 mg/kg 2006 15 & 130
09.2.2 Frozen battered fish, fish fillets, and fish products, including 
mollusks, crustac eans, and echinoderms200 mg/kg 2006 15 & 130
09.2.5 Smoked, dried, fermented, and/or salted fish and fish 
products, including mollu sks, crustac eans, and echinoderms200 mg/kg 2006 15 & 130
09.3 Semi-preserved fish and fish products, including mollu sks, 
crustaceans, and echinoderms200 mg/kg 2006 15 & 130
09.4 Fully preserved, including canned or fermented fish and fish 
products, including mollu sks, crustac eans, and echinoderms200 mg/kg 2006 15 & 130
12.2 Herbs, spices, seasonings and condiments (e.g., seasoning 
for instant noodles)200 mg/kg 2005 15 & 130
12.5 Soups and broths 200 mg/kg 2006 15 & 130
12.6 Sauces and like products 200 mg/kg 2005 15 & 130
12.8 Yeast and like products 200 mg/kg 2006 15 & 130
13.6 Food supplements 400 mg/kg 2006 15 & 130
15.1 Snacks - potato, cereal, flour or starch based (from roots 
and tubers, pulses and legumes)200 mg/kg 2005 15 & 130
15.2 Processed nuts, including coated nuts and nut mixtures 
(with e.g., dried fruit)200 mg/kg 2005 15 & 130BUTYLATED HYDROXYTOLUENE86 CODEX STAN 192-1995 
Table One 
BUTYLATED HYDROXYTOLUENE
Butylated hydroxytoluene 321 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedadjuvant, antioxidant Function:
01.3.2 Beverage whiteners 100 mg/kg 2007 15
01.5.1 Milk powder and cream powder (plain) 200 mg/kg 2006 15 & 130
02.1.1 Butter oil, anhydrous milkfat, ghee 75 mg/kg 2006 15, 133 & 
171
02.1.2 Vegetable oils and fats 200 mg/kg 2006 15 & 130
02.1.3 Lard, tallow, fish oil, and other animal fats 200 mg/kg 2006 15 & 130
02.2.2 Fat spreads, dairy fat spreads and blended spreads 200 mg/kg 2005 15 & 130
02.3 Fat emulsions mainly of type oil-in-water, including mixed 
and/or flavoured products based on fat emulsions200 mg/kg 2006 15 & 130
02.4 Fat-based desserts excluding dairy-based dessert products 
of food category 01.7200 mg/kg 2006 15 & 130
03.0 Edible ices, including sherbet and sorbet 100 mg/kg 2006 15 & 130
04.2.2.2 Dried vegetables (incl uding mushrooms and fungi, roots 
and tubers, pulses and legumes, and aloe vera), seaweeds, 
and nuts and seeds200 mg/kg 2005 15, 76 & 130
05.1.4 Cocoa and chocolate products 200 mg/kg 2006 15, 130 & 
141
05.1.5 Imitation chocolate, chocolate substitute products 200 mg/kg 2006 15 & 130
05.2 Confectionery including hard and soft candy, nougats, etc. 
other than food categories 05.1, 05.3 and 05.4200 mg/kg 2007 15 & 130
05.3 Chewing gum 400 mg/kg 2006 130
05.4 Decorations (e.g., for fine bakery wares), toppings (non-
fruit) and sweet sauces200 mg/kg 2007 15 & 130
06.3 Breakfast cereals, including rolled oats 100 mg/kg 2006 15 & 130
06.4.3 Pre-cooked pastas and noodles and like products 200 mg/kg 2006 15 & 130
07.0 Bakery wares 200 mg/kg 2007 15 & 130
08.2 Processed meat, poultry, and game products in whole 
pieces or cuts100 mg/kg 2007 15, 130 & 
167
08.3 Processed comminuted meat, poultry, and game products 100 mg/kg 2007 15, 130 & 
162
09.2.1 Frozen fish, fish fillets, and fish products, including 
mollusks, crustac eans, and echinoderms200 mg/kg 2006 15 & 130
09.2.2 Frozen battered fish, fish fillets, and fish products, including 
mollusks, crustac eans, and echinoderms200 mg/kg 2006 15 & 130
09.2.5 Smoked, dried, fermented, and/or salted fish and fish 
products, including mollu sks, crustac eans, and echinoderms200 mg/kg 2006 15 & 130
09.3 Semi-preserved fish and fish products, including mollu sks, 
crustaceans, and echinoderms200 mg/kg 2006 15 & 130
09.4 Fully preserved, including canned or fermented fish and fish 
products, including mollu sks, crustac eans, and echinoderms200 mg/kg 2006 15 & 130
12.2 Herbs, spices, seasonings and condiments (e.g., seasoning 
for instant noodles)200 mg/kg 2006 15 & 130BUTYLATED HYDROXYTOLUENE87 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedadjuvant, antioxidant Function:
12.5 Soups and broths 100 mg/kg 2006 15 & 130
12.6 Sauces and like products 100 mg/kg 2006 15 & 130
13.6 Food supplements 400 mg/kg 2006 15 & 130
15.0 Ready-to-eat savouries 200 mg/kg 2006 15 & 130
CALCIUM ALUMINIUM SILICATE
Calcium aluminium silicate 556 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedanticaking agent Function:
01.8.2 Dried whey and whey products, excluding whey cheeses 10000 mg/kg 2006
11.1.2 Powdered sugar, powdered dextrose 15000 mg/kg 2006 56
12.1.1 Salt GMP 2006
CALCIUM ASCORBATE
Calcium ascorbate 302 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedantioxidant Function:
14.1.2.1 Fruit juice GMP 2005
14.1.2.3 Concentrates for fruit juice GMP 2005 127
14.1.3.1 Fruit nectar GMP 200514.1.3.3 Concentrates for fruit nectar GMP 2005 127
CALCIUM CARBONATE
Calcium carbonate 170(i) INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedanticaking agent, acidity regulator, colour, emulsifier, stabilizer Function:
01.8.2 Dried whey and whey products, excluding whey cheeses 10000 mg/kg 2006
12.1.1 Salt GMP 2006
CALCIUM CHLORIDE
Calcium chloride 509 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedfirming agent, stabilizer, thickener Function:CALCIUM CHLORIDE88 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedfirming agent, stabilizer, thickener Function:
01.8.2 Dried whey and whey products, excluding whey cheeses GMP 2006
CALCIUM HYDROXIDE
Calcium hydroxide 526 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedacidity regulator, firming agent Function:
01.8.2 Dried whey and whey products, excluding whey cheeses GMP 2006
02.2.1 Butter GMP 2008
CALCIUM PROPIONATE
Calcium propionate 282 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedpreservative Function:
01.6.6 Whey protein cheese 3000 mg/kg 2006 70
CALCIUM SILICATE
Calcium silicate 552 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedanticaking agent Function:
01.8.2 Dried whey and whey products, excluding whey cheeses 10000 mg/kg 200611.1.2 Powdered sugar, powdered dextrose 15000 mg/kg 2006 56
12.1.1 Salt GMP 2006
CANDELILLA WAX
Candelilla wax 902 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedbulking agent, carrier solvent, cloudi ng agent, glazing agent, release agent Function:
04.1.1.2 Surface-treated fresh fruit GMP 2003
04.2.1.2 Surface-treated fresh vegetables (including mushrooms and 
fungi, roots and tubers, pulses and legumes, and aloe vera), 
seaweeds, and nuts and seedsGMP 2003 79
05.1.4 Cocoa and chocolate products GMP 2001 3
05.1.5 Imitation chocolate, chocolate substitute products GMP 2001 3
05.2 Confectionery including hard and soft candy, nougats, etc. 
other than food categories 05.1, 05.3 and 05.4GMP 2001 3CANDELILLA WAX89 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedbulking agent, carrier solvent, cloudi ng agent, glazing agent, release agent Function:
05.3 Chewing gum GMP 2003
05.4 Decorations (e.g., for fine bakery wares), toppings (non-
fruit) and sweet saucesGMP 2003
07.2 Fine bakery wares (sweet, salty, savoury) and mixes GMP 2001 3
13.6 Food supplements GMP 2001 3
14.1.4 Water-based flavoured drinks, including "sport," "energy," or 
"electrolyte" drinks and particulated drinks200 mg/kg 2006 131
14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other 
hot cereal and grain beverages, excluding cocoaGMP 2001 108
15.0 Ready-to-eat savouries GMP 2001 3
CANTHAXANTHIN
Canthaxanthin 161g INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedcolour Function:
10.1 Fresh eggs GMP 2005 4
CARAMEL III - AMMONIA PROCESS
Caramel III - amm onia process 150c INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedcolour Function:
01.1.2 Dairy-based drinks, flavoured and/or fermented (e.g., 
chocolate milk, cocoa, eggnog, drinking yoghurt, whey-
based drinks)2000 mg/kg 2009 52
01.3.2 Beverage whiteners 1000 mg/kg 2009
01.4.3 Clotted cream (plain) GMP 1999
01.4.4 Cream analogues GMP 1999
01.5.2 Milk and cream powder analogues GMP 1999
01.6.1 Unripened cheese GMP 1999
01.6.2.2 Rind of ripened cheese GMP 1999
01.6.4 Processed cheese GMP 1999
01.6.5 Cheese analogues GMP 1999
01.7 Dairy-based desserts (e.g., pudding, fruit or flavoured 
yoghurt)2000 mg/kg 1999
02.4 Fat-based desserts excluding dairy-based dessert products 
of food category 01.7GMP 1999
03.0 Edible ices, including sherbet and sorbet 1000 mg/kg 1999
04.1.2.3 Fruit in vinegar, oil, or brine GMP 1999CARAMEL III - AMMONIA PROCESS90 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedcolour Function:
04.1.2.4 Canned or bottled (pasteurized) fruit GMP 1999
04.1.2.5 Jams, jellies, marmelades GMP 1999
04.1.2.6 Fruit-based spreads (e.g., chutney) excluding products of 
food category 04.1.2.5500 mg/kg 1999
04.1.2.7 Candied fruit GMP 1999
04.1.2.8 Fruit preparations, including pulp, purees, fruit toppings and 
coconut milk7500 mg/kg 2008 182
04.1.2.9 Fruit-based desserts, including fruit-flavoured water-based 
dessertsGMP 1999
04.1.2.11 Fruit fillings for pastries 7500 mg/kg 1999
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 sauce500 mg/kg 1999
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 seaweedsGMP 1999
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)GMP 1999
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 04.2.2.5GMP 2008 92
05.1.3 Cocoa-based spreads, including fillings GMP 1999
05.1.5 Imitation chocolate, chocolate substitute products 50000 mg/kg 2009
05.2 Confectionery including hard and soft candy, nougats, etc. 
other than food categories 05.1, 05.3 and 05.4GMP 1999
05.3 Chewing gum 20000 mg/kg 199905.4 Decorations (e.g., for fine bakery wares), toppings (non-
fruit) and sweet saucesGMP 1999
06.3 Breakfast cereals, including rolled oats 50000 mg/kg 2009 189
06.5 Cereal and starch based desserts (e.g., rice pudding, 
tapioca pudding)50000 mg/kg 2009
06.6 Batters (e.g., for breading or batters for fish or poultry) 50000 mg/kg 200906.7 Pre-cooked or processed rice products, including rice cakes 
(Oriental type only)50000 mg/kg 2009
07.1.2 Crackers, excluding sweet crackers 50000 mg/kg 2009 161
07.1.3 Other ordinary bakery products (e.g., bagels, pita, English 
muffins)50000 mg/kg 2009 161
07.1.4 Bread-type products, including bread stuffing and bread 
crumbs50000 mg/kg 2009 161
07.1.5 Steamed breads and buns 50000 mg/kg 2009 161
07.2 Fine bakery wares (sweet, salty, savoury) and mixes 50000 mg/kg 2009 161
08.0 Meat and meat products, including poultry and game GMP 2009 3, 4 & 16
09.1 Fresh fish and fish products, including mollu sks, 
crustaceans, and echinodermsGMP 2008 3, 4, 16 & 50CARAMEL III - AMMONIA PROCESS91 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedcolour Function:
09.2 Processed fish and fish products, including mollu sks, 
crustaceans, and echinoderms30000 mg/kg 2009
09.3.3 Salmon substitutes, caviar, and other fish roe products GMP 1999 50
09.4 Fully preserved, including canned or fermented fish and fish 
products, including mollu sks, crustac eans, and echinoderms500 mg/kg 1999 50
10.1 Fresh eggs GMP 1999 4
10.4 Egg-based desserts (e.g., custard) GMP 1999
12.2.2 Seasonings and condiments GMP 1999
12.3 Vinegars 1000 mg/kg 1999
12.4 Mustards GMP 1999
12.5 Soups and broths GMP 1999
12.6 Sauces and like products 1500 mg/kg 1999
12.7 Salads (e.g., macaroni salad, potato salad) and sandwich 
spreads excluding cocoa- and nut-based spreads of food 
categories 04.2.2.5 and 05.1.3GMP 1999
13.3 Dietetic foods intended for special medical purposes 
(excluding products of food category 13.1)GMP 1999
13.4 Dietetic formulae for slimming purposes and weight 
reductionGMP 1999
13.5 Dietetic foods (e.g., supplementary foods for dietary use) 
excluding products of food categories 13.1 - 13.4 and 13.6GMP 1999
13.6 Food supplements GMP 1999
14.1.3.2 Vegetable nectar GMP 1999
14.1.3.4 Concentrates for vegetable nectar GMP 1999
14.1.4 Water-based flavoured drinks, including "sport," "energy," or 
"electrolyte" drinks and particulated drinksGMP 1999
14.2.1 Beer and malt beverages GMP 199914.2.2 Cider and perry GMP 1999
14.2.3.3 Fortified grape wine, grape liquor wine, and sweet grape 
wineGMP 1999
14.2.4 Wines (other than grape) GMP 199914.2.6 Distilled spirituous beverages containing more than 15% 
alcoholGMP 1999
14.2.7 Aromatized alcoholic beverages (e.g., beer, wine and 
spirituous cooler-type beverages, low alcoholic refreshers)GMP 1999
15.0 Ready-to-eat savouries 10000 mg/kg 2009
16.0 Composite foods - foods that could not be placed in 
categories 01 - 151000 mg/kg 1999
CARAMEL IV - SULFITE AMMONIA PROCESS
Caramel IV - sulfite ammonia process 150d INS:CARAMEL IV - SULFITE AMMONIA PROCESS92 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedcolour Function:
01.1.2 Dairy-based drinks, flavoured and/or fermented (e.g., 
chocolate milk, cocoa, eggnog, drinking yoghurt, whey-
based drinks)150 mg/kg 2008 52
01.2.1 Fermented milks (plain) 150 mg/kg 1999 12
01.2.2 Renneted milk (plain) GMP 1999
01.3.2 Beverage whiteners 1000 mg/kg 2009
01.4.4 Cream analogues 5000 mg/kg 2009
01.5.2 Milk and cream powder analogues 5000 mg/kg 2009
01.6.1 Unripened cheese GMP 1999
01.6.2.2 Rind of ripened cheese GMP 1999
01.6.4 Processed cheese 100 mg/kg 1999
01.6.5 Cheese analogues GMP 1999
01.7 Dairy-based desserts (e.g., pudding, fruit or flavoured 
yoghurt)2000 mg/kg 1999
02.4 Fat-based desserts excluding dairy-based dessert products 
of food category 01.720000 mg/kg 2009
03.0 Edible ices, including sherbet and sorbet 1000 mg/kg 1999
04.1.2.3 Fruit in vinegar, oil, or brine GMP 1999
04.1.2.4 Canned or bottled (pasteurized) fruit GMP 1999
04.1.2.5 Jams, jellies, marmelades 1500 mg/kg 1999
04.1.2.6 Fruit-based spreads (e.g., chutney) excluding products of 
food category 04.1.2.5500 mg/kg 1999
04.1.2.7 Candied fruit GMP 199904.1.2.8 Fruit preparations, including pulp, purees, fruit toppings and 
coconut milk7500 mg/kg 2008 182
04.1.2.9 Fruit-based desserts, including fruit-flavoured water-based 
dessertsGMP 1999
04.1.2.11 Fruit fillings for pastries 7500 mg/kg 1999
04.2.2 Processed vegetables (including mushrooms and fungi, 
roots and tubers, pulses and legumes, and aloe vera), 
seaweeds, and nuts and seeds50000 mg/kg 2009 92 & 161
05.1.3 Cocoa-based spreads, including fillings GMP 1999
05.2 Confectionery including hard and soft candy, nougats, etc. 
other than food categories 05.1, 05.3 and 05.4GMP 1999
05.3 Chewing gum 20000 mg/kg 199905.4 Decorations (e.g., for fine bakery wares), toppings (non-
fruit) and sweet saucesGMP 1999
06.3 Breakfast cereals, including rolled oats 2500 mg/kg 199906.5 Cereal and starch based desserts (e.g., rice pudding, 
tapioca pudding)GMP 1999
07.2.1 Cakes, cookies and pies (e.g., fruit-filled or custard types) GMP 199907.2.2 Other fine bakery products (e.g., doughnuts, sweet rolls, 
scones, and muffins)1200 mg/kg 1999CARAMEL IV - SULFITE AMMONIA PROCESS93 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedcolour Function:
07.2.3 Mixes for fine bakery wares (e.g., cakes, pancakes) GMP 1999
08.0 Meat and meat products, including poultry and game GMP 2009 3, 4 & 16
09.2 Processed fish and fish products, including mollu sks, 
crustaceans, and echinoderms30000 mg/kg 2009 95
09.3 Semi-preserved fish and fish products, including mollu sks, 
crustaceans, and echinoderms30000 mg/kg 2009 95
09.4 Fully preserved, including canned or fermented fish and fish 
products, including mollu sks, crustac eans, and echinoderms30000 mg/kg 2009 95
10.1 Fresh eggs GMP 1999 4
10.2 Egg products 20000 mg/kg 2009 161
10.3 Preserved eggs, including alkaline, salted, and canned eggs 20000 mg/kg 2009
10.4 Egg-based desserts (e.g., custard) 20000 mg/kg 2009
12.2.2 Seasonings and condiments GMP 1999
12.3 Vinegars GMP 1999
12.4 Mustards GMP 1999
12.5.1 Ready-to-eat soups and broths, including canned, bottled, 
and frozen3000 mg/kg 1999
12.5.2 Mixes for soups and broths GMP 199912.6 Sauces and like products 1500 mg/kg 1999
12.7 Salads (e.g., macaroni salad, potato salad) and sandwich 
spreads excluding cocoa- and nut-based spreads of food 
categories 04.2.2.5 and 05.1.3GMP 1999
13.3 Dietetic foods intended for special medical purposes 
(excluding products of food category 13.1)20000 mg/kg 2009
13.4 Dietetic formulae for slimming purposes and weight 
reduction20000 mg/kg 2009
13.5 Dietetic foods (e.g., supplementary foods for dietary use) 
excluding products of food categories 13.1 - 13.4 and 13.620000 mg/kg 2009
13.6 Food supplements 20000 mg/kg 2009
14.1.3.2 Vegetable nectar GMP 1999
14.1.3.4 Concentrates for vegetable nectar GMP 1999
14.1.4 Water-based flavoured drinks, including "sport," "energy," or 
"electrolyte" drinks and particulated drinks50000 mg/kg 2009
14.2.1 Beer and malt beverages GMP 199914.2.2 Cider and perry 1000 mg/kg 2009
14.2.3.3 Fortified grape wine, grape liquor wine, and sweet grape 
wineGMP 1999
14.2.4 Wines (other than grape) 1000 mg/kg 200914.2.5 Mead 1000 mg/kg 2009
14.2.6 Distilled spirituous beverages containing more than 15% 
alcoholGMP 1999
14.2.7 Aromatized alcoholic beverages (e.g., beer, wine and 
spirituous cooler-type beverages, low alcoholic refreshers)GMP 1999CARAMEL IV - SULFITE AMMONIA PROCESS94 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedcolour Function:
15.0 Ready-to-eat savouries 10000 mg/kg 2009
16.0 Composite foods - foods that could not be placed in 
categories 01 - 151000 mg/kg 1999
CARBON DIOXIDE
Carbon dioxide 290 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedadjuvant, carbonating agent, packaging gas Function:
14.1.2.1 Fruit juice GMP 2005 69
14.1.2.3 Concentrates for fruit juice GMP 2005 69 & 127
14.1.3.1 Fruit nectar GMP 2005 69
14.1.3.3 Concentrates for fruit nectar GMP 2005 69 & 127
CARMINES
Carmines 120 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedcolour Function:
01.1.2 Dairy-based drinks, flavoured and/or fermented (e.g., 
chocolate milk, cocoa, eggnog, drinking yoghurt, whey-
based drinks)150 mg/kg 2008 52
01.6.2.1 Ripened cheese, includes rind 125 mg/kg 2005
01.6.4.2 Flavoured processed cheese, including containing fruit, 
vegetables, meat, etc.100 mg/kg 2005
01.6.5 Cheese analogues 100 mg/kg 2008 3 & 178
01.7 Dairy-based desserts (e.g., pudding, fruit or flavoured 
yoghurt)150 mg/kg 2005
02.2.2 Fat spreads, dairy fat spreads and blended spreads 500 mg/kg 2008 161 & 178
02.3 Fat emulsions mainly of type oil-in-water, including mixed 
and/or flavoured products based on fat emulsions500 mg/kg 2008 161 &  178
02.4 Fat-based desserts excluding dairy-based dessert products 
of food category 01.7150 mg/kg 2005
03.0 Edible ices, including sherbet and sorbet 150 mg/kg 2005
04.1.1.2 Surface-treated fresh fruit 500 mg/kg 2008 4 & 16
04.1.2.4 Canned or bottled (pasteurized) fruit 200 mg/kg 200504.1.2.5 Jams, jellies, marmelades 200 mg/kg 2005
04.1.2.6 Fruit-based spreads (e.g., chutney) excluding products of 
food category 04.1.2.5500 mg/kg 2005
04.1.2.7 Candied fruit 200 mg/kg 200504.1.2.8 Fruit preparations, including pulp, purees, fruit toppings and 
coconut milk500 mg/kg 2008 182CARMINES95 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedcolour Function:
04.1.2.9 Fruit-based desserts, including fruit-flavoured water-based 
desserts150 mg/kg 2005
04.1.2.11 Fruit fillings for pastries 300 mg/kg 2005
04.2.1.2 Surface-treated fresh vegetables (including mushrooms and 
fungi, roots and tubers, pulses and legumes, and aloe vera), 
seaweeds, and nuts and seeds500 mg/kg 2008 4 & 16
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 sauce500 mg/kg 2008 161 & 178
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)100 mg/kg 2005
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 04.2.2.5200 mg/kg 2008 92
05.1.2 Cocoa mixes (syrups) 300 mg/kg 2005
05.1.5 Imitation chocolate, chocolate substitute products 300 mg/kg 2005
05.2 Confectionery including hard and soft candy, nougats, etc. 
other than food categories 05.1, 05.3 and 05.4300 mg/kg 2005
05.3 Chewing gum 500 mg/kg 2008 178
05.4 Decorations (e.g., for fine bakery wares), toppings (non-
fruit) and sweet sauces500 mg/kg 2005
06.3 Breakfast cereals, including rolled oats 200 mg/kg 200506.4.3 Pre-cooked pastas and noodles and like products 100 mg/kg 2008 153 & 178
06.5 Cereal and starch based desserts (e.g., rice pudding, 
tapioca pudding)150 mg/kg 2005
06.6 Batters (e.g., for breading or batters for fish or poultry) 500 mg/kg 2005
07.1.2 Crackers, excluding sweet crackers 200 mg/kg 2008 178
07.1.4 Bread-type products, including bread stuffing and bread 
crumbs500 mg/kg 2008 178
07.2 Fine bakery wares (sweet, salty, savoury) and mixes 200 mg/kg 2005
08.1.1 Fresh meat, poultry, and game, whole pieces or cuts 500 mg/kg 2008 4 & 16
08.1.2 Fresh meat, poultry, and game, comminuted 100 mg/kg 2008 4, 16 & 117
08.2 Processed meat, poultry, and game products in whole 
pieces or cuts500 mg/kg 2005 16
08.3.1.1 Cured (including salted) non-heat treated processed 
comminuted meat, poultry, and game products200 mg/kg 2005 118
08.3.1.2 Cured (including salted) and dried non-heat treated 
processed comminuted meat, poultry, and game products100 mg/kg 2005
08.3.1.3 Fermented non-heat treated processed comminuted meat, 
poultry, and game products100 mg/kg 2005
08.3.2 Heat-treated processed comminuted meat, poultry, and 
game products100 mg/kg 2005
08.3.3 Frozen processed comminuted meat, poultry, and game 
products500 mg/kg 2005 16CARMINES96 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedcolour Function:
08.4 Edible casings (e.g., sausage casings) 500 mg/kg 2005 16
09.1.1 Fresh fish 300 mg/kg 2008 4, 16 & 50
09.1.2 Fresh mollusks, crustac eans, and echinoderms 500 mg/kg 2008 4 & 16
09.2.1 Frozen fish, fish fillets, and fish products, including 
mollusks, crustac eans, and echinoderms100 mg/kg 2008 95 & 178
09.2.2 Frozen battered fish, fish fillets, and fish products, including 
mollusks, crustac eans, and echinoderms500 mg/kg 2008 16, 95 & 178
09.2.3 Frozen minced and creamed fish products, including 
mollusks, crustac eans, and echinoderms500 mg/kg 2005 16
09.2.4.1 Cooked fish and fish products 500 mg/kg 2005
09.2.4.2 Cooked mollusks, crustac eans, and echinoderms 250 mg/kg 2005
09.2.4.3 Fried fish and fish products, including mollu sks, 
crustaceans, and echinoderms500 mg/kg 2008 16, 95 & 178
09.2.5 Smoked, dried, fermented, and/or salted fish and fish 
products, including mollu sks, crustac eans, and echinoderms300 mg/kg 2005 22
09.3.1 Fish and fish products, including mollu sks, crustac eans, 
and echinoderms, marinated and/or in jelly500 mg/kg 2005 16
09.3.2 Fish and fish products, including mollu sks, crustac eans, 
and echinoderms, pickled and/or in brine500 mg/kg 2005 16
09.3.3 Salmon substitutes, caviar, and other fish roe products 500 mg/kg 2005
09.3.4 Semi-preserved fish and fish products, including mollu sks, 
crustaceans, and echinoderms (e.g., fish paste), excluding 
products of food categories 09.3.1 - 09.3.3100 mg/kg 2005
09.4 Fully preserved, including canned or fermented fish and fish 
products, including mollu sks, crustac eans, and echinoderms500 mg/kg 2005 16
10.1 Fresh eggs GMP 2005 4
10.4 Egg-based desserts (e.g., custard) 150 mg/kg 2005
12.2.2 Seasonings and condiments 500 mg/kg 2005
12.4 Mustards 300 mg/kg 2005
12.5 Soups and broths 50 mg/kg 2005
12.6 Sauces and like products 500 mg/kg 2005
13.3 Dietetic foods intended for special medical purposes 
(excluding products of food category 13.1)50 mg/kg 2005
13.4 Dietetic formulae for slimming purposes and weight 
reduction50 mg/kg 2005
13.5 Dietetic foods (e.g., supplementary foods for dietary use) 
excluding products of food categories 13.1 - 13.4 and 13.6300 mg/kg 2005
13.6 Food supplements 300 mg/kg 200514.1.4 Water-based flavoured drinks, including "sport," "energy," or 
"electrolyte" drinks and particulated drinks100 mg/kg 2008 178
14.2.1 Beer and malt beverages 100 mg/kg 200514.2.2 Cider and perry 200 mg/kg 2005
14.2.4 Wines (other than grape) 200 mg/kg 2005CARMINES97 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedcolour Function:
14.2.6 Distilled spirituous beverages containing more than 15% 
alcohol200 mg/kg 2005
14.2.7 Aromatized alcoholic beverages (e.g., beer, wine and 
spirituous cooler-type beverages, low alcoholic refreshers)200 mg/kg 2008 178
15.1 Snacks - potato, cereal, flour or starch based (from roots 
and tubers, pulses and legumes)200 mg/kg 2005
15.2 Processed nuts, including coated nuts and nut mixtures 
(with e.g., dried fruit)100 mg/kg 2005
15.3 Snacks - fish based 200 mg/kg 2009 178
CARNAUBA WAX
Carnauba wax 903 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedadjuvant, anticaking agent, bulking agent, carri er solvent, glazing agent, release agent Function:
04.1.1.2 Surface-treated fresh fruit 400 mg/kg 2004
04.1.2 Processed fruit 400 mg/kg 2004
04.2.1.2 Surface-treated fresh vegetables (including mushrooms and 
fungi, roots and tubers, pulses and legumes, and aloe vera), 
seaweeds, and nuts and seeds400 mg/kg 2004 79
05.1.4 Cocoa and chocolate products 5000 mg/kg 2006 3
05.1.5 Imitation chocolate, chocolate substitute products 5000 mg/kg 2006 3
05.2 Confectionery including hard and soft candy, nougats, etc. 
other than food categories 05.1, 05.3 and 05.45000 mg/kg 2006 3
05.3 Chewing gum 1200 mg/kg 2003 3
05.4 Decorations (e.g., for fine bakery wares), toppings (non-
fruit) and sweet sauces4000 mg/kg 2001
07.0 Bakery wares GMP 2001 3
13.6 Food supplements 5000 mg/kg 2006 3
14.1.4 Water-based flavoured drinks, including "sport," "energy," or 
"electrolyte" drinks and particulated drinks200 mg/kg 2003 131
14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other 
hot cereal and grain beverages, excluding cocoa200 mg/kg 2006 108
15.0 Ready-to-eat savouries 200 mg/kg 2006 3
CAROTENES, BETA- (VEGETABLE)
beta-Carotenes (vegetable) 160a(ii) INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedcolour Function:
01.1.2 Dairy-based drinks, flavoured and/or fermented (e.g., 
chocolate milk, cocoa, eggnog, drinking yoghurt, whey-
based drinks)1000 mg/kg 2008 52
01.3.2 Beverage whiteners 1000 mg/kg 2005CAROTENES, BETA- (VEGETABLE)98 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedcolour Function:
01.5.2 Milk and cream powder analogues 1000 mg/kg 2005
01.6.1 Unripened cheese 600 mg/kg 2005
01.6.2.1 Ripened cheese, includes rind 600 mg/kg 2005
01.6.2.2 Rind of ripened cheese 1000 mg/kg 2005
01.6.2.3 Cheese powder (for reconstitution; e.g., for cheese sauces) 1000 mg/kg 2005
01.6.4 Processed cheese 1000 mg/kg 2005
01.6.5 Cheese analogues 1000 mg/kg 2005 3
01.7 Dairy-based desserts (e.g., pudding, fruit or flavoured 
yoghurt)1000 mg/kg 2005
02.1.2 Vegetable oils and fats 1000 mg/kg 2006
02.1.3 Lard, tallow, fish oil, and other animal fats 1000 mg/kg 2006
02.2.1 Butter 600 mg/kg 2008
02.2.2 Fat spreads, dairy fat spreads and blended spreads 1000 mg/kg 2005
02.3 Fat emulsions mainly of type oil-in-water, including mixed 
and/or flavoured products based on fat emulsions1000 mg/kg 2005
02.4 Fat-based desserts excluding dairy-based dessert products 
of food category 01.71000 mg/kg 2005
03.0 Edible ices, including sherbet and sorbet 1000 mg/kg 2005
04.1.2.3 Fruit in vinegar, oil, or brine 1000 mg/kg 2005
04.1.2.4 Canned or bottled (pasteurized) fruit 1000 mg/kg 2005
04.1.2.5 Jams, jellies, marmelades 1000 mg/kg 2005
04.1.2.6 Fruit-based spreads (e.g., chutney) excluding products of 
food category 04.1.2.5500 mg/kg 2005
04.1.2.7 Candied fruit 1000 mg/kg 200504.1.2.9 Fruit-based desserts, including fruit-flavoured water-based 
desserts1000 mg/kg 2005
04.1.2.10 Fermented fruit products 200 mg/kg 200504.1.2.11 Fruit fillings for pastries 100 mg/kg 2009 180
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)1000 mg/kg 2005
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 04.2.2.51000 mg/kg 2008 92
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 12.9.2.31000 mg/kg 2005
05.2 Confectionery including hard and soft candy, nougats, etc. 
other than food categories 05.1, 05.3 and 05.4500 mg/kg 2005
05.3 Chewing gum 500 mg/kg 2005CAROTENES, BETA- (VEGETABLE)99 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedcolour Function:
05.4 Decorations (e.g., for fine bakery wares), toppings (non-
fruit) and sweet sauces20000 mg/kg 2005
06.3 Breakfast cereals, including rolled oats 400 mg/kg 2005
06.5 Cereal and starch based desserts (e.g., rice pudding, 
tapioca pudding)1000 mg/kg 2005
06.6 Batters (e.g., for breading or batters for fish or poultry) 1000 mg/kg 200507.1.2 Crackers, excluding sweet crackers 1000 mg/kg 2005
07.1.4 Bread-type products, including bread stuffing and bread 
crumbs1000 mg/kg 2005
07.2 Fine bakery wares (sweet, salty, savoury) and mixes 1000 mg/kg 2005
08.2 Processed meat, poultry, and game products in whole 
pieces or cuts5000 mg/kg 2005 16
08.3.1 Non-heat treated processed comminuted meat, poultry, and 
game products20 mg/kg 2005 118
08.3.2 Heat-treated processed comminuted meat, poultry, and 
game products20 mg/kg 2005
08.3.3 Frozen processed comminuted meat, poultry, and game 
products5000 mg/kg 2005 16
08.4 Edible casings (e.g., sausage casings) 5000 mg/kg 2005
09.2.3 Frozen minced and creamed fish products, including 
mollusks, crustac eans, and echinoderms1000 mg/kg 2005 16
09.2.4.1 Cooked fish and fish products 1000 mg/kg 2009 95
09.2.4.2 Cooked mollusks, crustac eans, and echinoderms 1000 mg/kg 2005
09.2.4.3 Fried fish and fish products, including mollu sks, 
crustaceans, and echinoderms1000 mg/kg 2005 16
09.2.5 Smoked, dried, fermented, and/or salted fish and fish 
products, including mollu sks, crustac eans, and echinoderms1000 mg/kg 2005
09.3.1 Fish and fish products, including mollu sks, crustac eans, 
and echinoderms, marinated and/or in jelly1000 mg/kg 2005 16
09.3.2 Fish and fish products, including mollu sks, crustac eans, 
and echinoderms, pickled and/or in brine1000 mg/kg 2005 16
09.3.3 Salmon substitutes, caviar, and other fish roe products 1000 mg/kg 200509.3.4 Semi-preserved fish and fish products, including mollu sks, 
crustaceans, and echinoderms (e.g., fish paste), excluding 
products of food categories 09.3.1 - 09.3.31000 mg/kg 2005 16
09.4 Fully preserved, including canned or fermented fish and fish 
products, including mollu sks, crustac eans, and echinoderms500 mg/kg 2005
10.1 Fresh eggs 1000 mg/kg 2005 4
10.2 Egg products 1000 mg/kg 2005
10.4 Egg-based desserts (e.g., custard) 150 mg/kg 2005
11.4 Other sugars and syrups (e.g., xylose, maple syrup, sugar 
toppings)50 mg/kg 2005
12.4 Mustards 1000 mg/kg 200512.5 Soups and broths 1000 mg/kg 2005
12.6.1 Emulsified sauces (e.g., mayonnaise, salad dressing) 2000 mg/kg 2005CAROTENES, BETA- (VEGETABLE)100 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedcolour Function:
12.6.2 Non-emulsified sauces (e.g., ketchup, cheese sauce, cream 
sauce, brown gravy)2000 mg/kg 2005
12.6.3 Mixes for sauces and gravies 2000 mg/kg 2005
12.7 Salads (e.g., macaroni salad, potato salad) and sandwich 
spreads excluding cocoa- and nut-based spreads of food 
categories 04.2.2.5 and 05.1.31000 mg/kg 2005
13.3 Dietetic foods intended for special medical purposes 
(excluding products of food category 13.1)600 mg/kg 2005
13.4 Dietetic formulae for slimming purposes and weight 
reduction600 mg/kg 2005
13.5 Dietetic foods (e.g., supplementary foods for dietary use) 
excluding products of food categories 13.1 - 13.4 and 13.6600 mg/kg 2005
13.6 Food supplements 600 mg/kg 2005
14.1.4 Water-based flavoured drinks, including "sport," "energy," or 
"electrolyte" drinks and particulated drinks2000 mg/kg 2005
14.2.1 Beer and malt beverages 600 mg/kg 2005
14.2.2 Cider and perry 600 mg/kg 2005
14.2.4 Wines (other than grape) 600 mg/kg 2005
14.2.6 Distilled spirituous beverages containing more than 15% 
alcohol600 mg/kg 2005
14.2.7 Aromatized alcoholic beverages (e.g., beer, wine and 
spirituous cooler-type beverages, low alcoholic refreshers)600 mg/kg 2005
15.1 Snacks - potato, cereal, flour or starch based (from roots 
and tubers, pulses and legumes)100 mg/kg 2009 180
CAROTENOIDS
beta-Carotenes (synthetic) 160a(i) INS: beta-Carotenes (Blakeslea trispora) 160a(iii) INS:
beta-apo-8'-Carotenal 160e INS: Carotenoic acid, ethyl ester, beta-apo-8'- 160f INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedcolour Function:
01.1.2 Dairy-based drinks, flavoured and/or fermented (e.g., 
chocolate milk, cocoa, eggnog, drinking yoghurt, whey-
based drinks)150 mg/kg 2009 52
01.6.2.1 Ripened cheese, includes rind 100 mg/kg 2009 180
01.6.2.2 Rind of ripened cheese 500 mg/kg 2009 180
01.6.2.3 Cheese powder (for reconstitution; e.g., for cheese sauces) 100 mg/kg 2009 180
01.6.4 Processed cheese 100 mg/kg 2009 180
01.6.5 Cheese analogues 200 mg/kg 2009 180
01.7 Dairy-based desserts (e.g., pudding, fruit or flavoured 
yoghurt)100 mg/kg 2009 180
02.2.1 Butter 25 mg/kg 2008 146
02.3 Fat emulsions mainly of type oil-in-water, including mixed 
and/or flavoured products based on fat emulsions200 mg/kg 2009 180CAROTENOIDS101 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedcolour Function:
02.4 Fat-based desserts excluding dairy-based dessert products 
of food category 01.7150 mg/kg 2009 180
03.0 Edible ices, including sherbet and sorbet 200 mg/kg 2009 180
04.1.2.3 Fruit in vinegar, oil, or brine 1000 mg/kg 2009
04.1.2.5 Jams, jellies, marmelades 200 mg/kg 2009
04.1.2.6 Fruit-based spreads (e.g., chutney) excluding products of 
food category 04.1.2.5500 mg/kg 2009
04.1.2.7 Candied fruit 200 mg/kg 2009
04.1.2.8 Fruit preparations, including pulp, purees, fruit toppings and 
coconut milk100 mg/kg 2009 161, 180 
&182
04.1.2.9 Fruit-based desserts, including fruit-flavoured water-based 
desserts150 mg/kg 2009
04.1.2.10 Fermented fruit products 500 mg/kg 2009
04.1.2.11 Fruit fillings for pastries 100 mg/kg 2009 180
04.2.2.2 Dried vegetables (incl uding mushrooms and fungi, roots 
and tubers, pulses and legumes, and aloe vera), seaweeds, 
and nuts and seeds1000 mg/kg 2009 161
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 12.9.2.350 mg/kg 2009 180
05.1.5 Imitation chocolate, chocolate substitute products 100 mg/kg 2009 180
05.2 Confectionery including hard and soft candy, nougats, etc. 
other than food categories 05.1, 05.3 and 05.4100 mg/kg 2009 180
05.3 Chewing gum 100 mg/kg 2009 180
05.4 Decorations (e.g., for fine bakery wares), toppings (non-
fruit) and sweet sauces100 mg/kg 2009 180
06.3 Breakfast cereals, including rolled oats 200 mg/kg 2009
06.4.3 Pre-cooked pastas and noodles and like products 1200 mg/kg 2009 153 & 180
06.5 Cereal and starch based desserts (e.g., rice pudding, 
tapioca pudding)150 mg/kg 2009 180
06.6 Batters (e.g., for breading or batters for fish or poultry) 500 mg/kg 2009
07.1.2 Crackers, excluding sweet crackers 1000 mg/kg 2009
07.2 Fine bakery wares (sweet, salty, savoury) and mixes 100 mg/kg 2009 180
09.4 Fully preserved, including canned or fermented fish and fish 
products, including mollu sks, crustac eans, and echinoderms100 mg/kg 2009 95
10.4 Egg-based desserts (e.g., custard) 150 mg/kg 2009
12.2.2 Seasonings and condiments 500 mg/kg 2009
12.4 Mustards 300 mg/kg 2009
12.5 Soups and broths 300 mg/kg 2009
12.6 Sauces and like products 500 mg/kg 2009CAROTENOIDS102 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedcolour Function:
12.7 Salads (e.g., macaroni salad, potato salad) and sandwich 
spreads excluding cocoa- and nut-based spreads of food 
categories 04.2.2.5 and 05.1.350 mg/kg 2009 180
13.3 Dietetic foods intended for special medical purposes 
(excluding products of food category 13.1)50 mg/kg 2009 180
13.4 Dietetic formulae for slimming purposes and weight 
reduction50 mg/kg 2009 180
13.5 Dietetic foods (e.g., supplementary foods for dietary use) 
excluding products of food categories 13.1 - 13.4 and 13.6300 mg/kg 2009 180
13.6 Food supplements 300 mg/kg 2009 180
14.1.4 Water-based flavoured drinks, including "sport," "energy," or 
"electrolyte" drinks and particulated drinks100 mg/kg 2009
14.2.2 Cider and perry 200 mg/kg 2009 180
14.2.4 Wines (other than grape) 200 mg/kg 2009
14.2.6 Distilled spirituous beverages containing more than 15% 
alcohol200 mg/kg 2009
14.2.7 Aromatized alcoholic beverages (e.g., beer, wine and 
spirituous cooler-type beverages, low alcoholic refreshers)200 mg/kg 2009
15.2 Processed nuts, including coated nuts and nut mixtures 
(with e.g., dried fruit)100 mg/kg 2009 180
CASTOR OIL
Castor oil 1503 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedanticaking agent, carrier solvent, glazing agent, release agent Function:
05.1.4 Cocoa and chocolate products 350 mg/kg 2007
05.2 Confectionery including hard and soft candy, nougats, etc. 
other than food categories 05.1, 05.3 and 05.4500 mg/kg 2007
05.3 Chewing gum 2100 mg/kg 200713.6 Food supplements 1000 mg/kg 2007
CHLORINE
Chlorine 925 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedflour treatment agent Function:
06.2.1 Flours  2500 mg/kg 2001 87
CHLORINE DIOXIDE
Chlorine dioxide 926 INS:CHLORINE DIOXIDE103 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedflour treatment agent Function:
06.2.1 Flours  2500 mg/kg 2001 87
CHLOROPHYLLS AND CHLOROPHYLLINS, COPPER 
COMPLEXES
Chlorophylls, copper complexes 141(i) INS: Chlorophyllin copper complexes,  
potassium and sodium salts141(ii) INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedcolour Function:
01.1.2 Dairy-based drinks, flavoured and/or fermented (e.g., 
chocolate milk, cocoa, eggnog, drinking yoghurt, whey-
based drinks)50 mg/kg 2009 52 & 190
01.6.1 Unripened cheese 50 mg/kg 2009 161
01.6.2.1 Ripened cheese, includes rind 15 mg/kg 2009
01.6.2.2 Rind of ripened cheese 75 mg/kg 2009
01.6.2.3 Cheese powder (for reconstitution; e.g., for cheese sauces) 50 mg/kg 2009
01.6.4.2 Flavoured processed cheese, including containing fruit, 
vegetables, meat, etc.50 mg/kg 2009
01.6.5 Cheese analogues 50 mg/kg 200901.7 Dairy-based desserts (e.g., pudding, fruit or flavoured 
yoghurt)500 mg/kg 2009
02.4 Fat-based desserts excluding dairy-based dessert products 
of food category 01.7500 mg/kg 2009
03.0 Edible ices, including sherbet and sorbet 500 mg/kg 2009
04.1.2.3 Fruit in vinegar, oil, or brine 100 mg/kg 2005 62
04.1.2.4 Canned or bottled (pasteurized) fruit 100 mg/kg 2005 62
04.1.2.5 Jams, jellies, marmelades 200 mg/kg 2009 161
04.1.2.6 Fruit-based spreads (e.g., chutney) excluding products of 
food category 04.1.2.5150 mg/kg 2009
04.1.2.7 Candied fruit 250 mg/kg 2009
04.1.2.8 Fruit preparations, including pulp, purees, fruit toppings and 
coconut milk100 mg/kg 2008 62 & 182
04.1.2.9 Fruit-based desserts, including fruit-flavoured water-based 
desserts150 mg/kg 2009
04.1.2.10 Fermented fruit products 100 mg/kg 2005 62
04.1.2.11 Fruit fillings for pastries 100 mg/kg 2005 62
04.1.2.12 Cooked fruit 100 mg/kg 2005 62
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)100 mg/kg 2005 62CHLOROPHYLLS AND CHLOROPHYLLINS, COPPER COMPLEXES104 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedcolour Function:
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 04.2.2.5100 mg/kg 2008 62 & 92
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 12.9.2.3100 mg/kg 2005 62
04.2.2.8 Cooked or fried vegetables (including mushrooms and 
fungi, roots and tubers, pulses and legumes, and aloe vera), 
and seaweeds100 mg/kg 2005 62
05.1.2 Cocoa mixes (syrups) 6.4 mg/kg 2009 62 & 161
05.1.3 Cocoa-based spreads, including fillings 6.4 mg/kg 2009 62 & 161
05.1.4 Cocoa and chocolate products 700 mg/kg 2009 183
05.1.5 Imitation chocolate, chocolate substitute products 700 mg/kg 2009
05.2.1 Hard candy 700 mg/kg 2009
05.2.2 Soft candy 100 mg/kg 2009
05.2.3 Nougats and marzipans 100 mg/kg 2009
05.3 Chewing gum 700 mg/kg 2009
05.4 Decorations (e.g., for fine bakery wares), toppings (non-
fruit) and sweet sauces100 mg/kg 2009
06.4.3 Pre-cooked pastas and noodles and like products 100 mg/kg 2009 153
06.5 Cereal and starch based desserts (e.g., rice pudding, 
tapioca pudding)75 mg/kg 2009
07.1.4 Bread-type products, including bread stuffing and bread 
crumbs6.4 mg/kg 2009 62 &161
07.2 Fine bakery wares (sweet, salty, savoury) and mixes 75 mg/kg 2009
09.2.3 Frozen minced and creamed fish products, including 
mollusks, crustac eans, and echinoderms40 mg/kg 2009 95
09.2.4.1 Cooked fish and fish products 30 mg/kg 2009 62 & 95
09.2.4.3 Fried fish and fish products, including mollu sks, 
crustaceans, and echinoderms40 mg/kg 2009 95
09.2.5 Smoked, dried, fermented, and/or salted fish and fish 
products, including mollu sks, crustac eans, and echinoderms200 mg/kg 2009
09.3.1 Fish and fish products, including mollu sks, crustac eans, 
and echinoderms, marinated and/or in jelly40 mg/kg 2009 16
09.3.2 Fish and fish products, including mollu sks, crustac eans, 
and echinoderms, pickled and/or in brine40 mg/kg 2009 16
09.3.3 Salmon substitutes, caviar, and other fish roe products 200 mg/kg 2009
09.3.4 Semi-preserved fish and fish products, including mollu sks, 
crustaceans, and echinoderms (e.g., fish paste), excluding 
products of food categories 09.3.1 - 09.3.375 mg/kg 2009 95
09.4 Fully preserved, including canned or fermented fish and fish 
products, including mollu sks, crustac eans, and echinoderms500 mg/kg 2009 95
10.4 Egg-based desserts (e.g., custard) 300 mg/kg 2009 2CHLOROPHYLLS AND CHLOROPHYLLINS, COPPER COMPLEXES105 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedcolour Function:
11.4 Other sugars and syrups (e.g., xylose, maple syrup, sugar 
toppings)64 mg/kg 2005 62
12.2.2 Seasonings and condiments 500 mg/kg 2009
12.4 Mustards 500 mg/kg 2009
12.5 Soups and broths 400 mg/kg 2009 127
12.6 Sauces and like products 100 mg/kg 2009
13.6 Food supplements 500 mg/kg 2009 3
14.1.4 Water-based flavoured drinks, including "sport," "energy," or 
"electrolyte" drinks and particulated drinks300 mg/kg 2009
15.1 Snacks - potato, cereal, flour or starch based (from roots 
and tubers, pulses and legumes)350 mg/kg 2009
15.2 Processed nuts, including coated nuts and nut mixtures 
(with e.g., dried fruit)100 mg/kg 2009
15.3 Snacks - fish based 350 mg/kg 2009
CITRIC ACID
Citric acid 330 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedantioxidant, acidity regulator, sequestrant Function:
01.6.6 Whey protein cheese GMP 2006
02.1.1 Butter oil, anhydrous milkfat, ghee GMP 2006 171
14.1.2.1 Fruit juice 3000 mg/kg 2005 122
14.1.2.3 Concentrates for fruit juice 3000 mg/kg 2005 122 & 127
14.1.3.1 Fruit nectar 5000 mg/kg 200514.1.3.3 Concentrates for fruit nectar 5000 mg/kg 2005 127
CYCLAMATES
Cyclamic acid 952(i) INS: Calcium cyclamate 952(ii) INS:
Sodium cyclamate 952(iv) INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedsweetener Function:
01.1.2 Dairy-based drinks, flavoured and/or fermented (e.g., 
chocolate milk, cocoa, eggnog, drinking yoghurt, whey-
based drinks)250 mg/kg 2007 17 & 161
01.7 Dairy-based desserts (e.g., pudding, fruit or flavoured 
yoghurt)250 mg/kg 2007 17 & 161
02.4 Fat-based desserts excluding dairy-based dessert products 
of food category 01.7250 mg/kg 2007 17 & 161
03.0 Edible ices, including sherbet and sorbet 250 mg/kg 2007 17 & 161CYCLAMATES106 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedsweetener Function:
04.1.2.4 Canned or bottled (pasteurized) fruit 1000 mg/kg 2007 17 & 161
04.1.2.5 Jams, jellies, marmelades 1000 mg/kg 2007 17 & 161
04.1.2.6 Fruit-based spreads (e.g., chutney) excluding products of 
food category 04.1.2.52000 mg/kg 2007 17 & 161
04.1.2.8 Fruit preparations, including pulp, purees, fruit toppings and 
coconut milk250 mg/kg 2007 17 & 161
04.1.2.9 Fruit-based desserts, including fruit-flavoured water-based 
desserts250 mg/kg 2007 17 & 161
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 04.2.2.5250 mg/kg 2008 17 & 161
05.1.2 Cocoa mixes (syrups) 250 mg/kg 2007 17, 127 & 
161
05.1.3 Cocoa-based spreads, including fillings 500 mg/kg 2007 17 & 161
05.1.4 Cocoa and chocolate products 500 mg/kg 2007 17 & 161
05.1.5 Imitation chocolate, chocolate substitute products 500 mg/kg 2007 17 & 161
05.2 Confectionery including hard and soft candy, nougats, etc. 
other than food categories 05.1, 05.3 and 05.4500 mg/kg 2007 17, 156 & 
161
05.3 Chewing gum 3000 mg/kg 2007 17 & 161
05.4 Decorations (e.g., for fine bakery wares), toppings (non-
fruit) and sweet sauces500 mg/kg 2007 17 & 161
06.5 Cereal and starch based desserts (e.g., rice pudding, 
tapioca pudding)250 mg/kg 2007 17 & 161
07.2 Fine bakery wares (sweet, salty, savoury) and mixes 1600 mg/kg 2007 17 & 165
10.4 Egg-based desserts (e.g., custard) 250 mg/kg 2007 17 & 161
11.4 Other sugars and syrups (e.g., xylose, maple syrup, sugar 
toppings)500 mg/kg 2007 17 & 159
11.6 Table-top sweeteners, including those containing high-
intensity sweetenersGMP 2007 17
12.6.1 Emulsified sauces (e.g., mayonnaise, salad dressing) 500 mg/kg 2008 17 & 161
12.7 Salads (e.g., macaroni salad, potato salad) and sandwich 
spreads excluding cocoa- and nut-based spreads of food categories 04.2.2.5 and 05.1.3500 mg/kg 2008 17 & 161
13.3 Dietetic foods intended for special medical purposes 
(excluding products of food category 13.1)400 mg/kg 2007 17
13.4 Dietetic formulae for slimming purposes and weight 
reduction400 mg/kg 2007 17
13.5 Dietetic foods (e.g., supplementary foods for dietary use) 
excluding products of food categories 13.1 - 13.4 and 13.6400 mg/kg 2007 17
13.6 Food supplements 1250 mg/kg 2007 17
14.1.3.1 Fruit nectar 400 mg/kg 2005 17 & 122
14.1.3.2 Vegetable nectar 400 mg/kg 2007 17 & 161
14.1.3.3 Concentrates for fruit nectar 400 mg/kg 2005 17, 122 & 
127CYCLAMATES107 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedsweetener Function:
14.1.3.4 Concentrates for vegetable nectar 400 mg/kg 2007 17, 127 & 
161
14.2.7 Aromatized alcoholic beverages (e.g., beer, wine and 
spirituous cooler-type beverages, low alcoholic refreshers)250 mg/kg 2007 17
CYCLODEXTRIN, BETA-
beta-Cyclodextrin 459 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedbinder, stabilizer Function:
05.3 Chewing gum 20000 mg/kg 2001
14.1.4 Water-based flavoured drinks, including "sport," "energy," or 
"electrolyte" drinks and particulated drinks500 mg/kg 2001
15.1 Snacks - potato, cereal, flour or starch based (from roots 
and tubers, pulses and legumes)500 mg/kg 2004
DIACETYLTARTARIC AND FATTY ACID ESTERS OF 
GLYCEROL
Diacetyltartaric and fatty acid esters of 
glycerol472e INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedemulsifier, sequestrant, stabilizer Function:
01.1.2 Dairy-based drinks, flavoured and/or fermented (e.g., 
chocolate milk, cocoa, eggnog, drinking yoghurt, whey-
based drinks)5000 mg/kg 2005
01.2.1.2 Fermented milks (plain), heat-treated after fermentation 
[[84]]5000 mg/kg 2005
01.2.2 Renneted milk (plain) 5000 mg/kg 2005
01.3.2 Beverage whiteners 5000 mg/kg 2005
01.4.2 Sterilized and UHT creams, whipping and whipped creams, 
and reduced fat creams (plain)6000 mg/kg 2007
01.4.3 Clotted cream (plain) 5000 mg/kg 2006
01.4.4 Cream analogues 6000 mg/kg 2007
01.5.1 Milk powder and cream powder (plain) 10000 mg/kg 2006
01.5.2 Milk and cream powder analogues 10000 mg/kg 2005
01.6.2.1 Ripened cheese, includes rind 10000 mg/kg 2005
01.6.4 Processed cheese 10000 mg/kg 2005
01.6.5 Cheese analogues 10000 mg/kg 2005
01.7 Dairy-based desserts (e.g., pudding, fruit or flavoured 
yoghurt)10000 mg/kg 2005
02.1.2 Vegetable oils and fats 10000 mg/kg 2006DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL108 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedemulsifier, sequestrant, stabilizer Function:
02.1.3 Lard, tallow, fish oil, and other animal fats 10000 mg/kg 2006
02.2.2 Fat spreads, dairy fat spreads and blended spreads 10000 mg/kg 2005
02.3 Fat emulsions mainly of type oil-in-water, including mixed 
and/or flavoured products based on fat emulsions10000 mg/kg 2005
02.4 Fat-based desserts excluding dairy-based dessert products 
of food category 01.75000 mg/kg 2005
03.0 Edible ices, including sherbet and sorbet 1000 mg/kg 2006
04.1.2.2 Dried fruit 10000 mg/kg 2005
04.1.2.3 Fruit in vinegar, oil, or brine 1000 mg/kg 2005
04.1.2.6 Fruit-based spreads (e.g., chutney) excluding products of 
food category 04.1.2.55000 mg/kg 2005
04.1.2.7 Candied fruit 1000 mg/kg 2005
04.1.2.8 Fruit preparations, including pulp, purees, fruit toppings and 
coconut milk2500 mg/kg 2005
04.1.2.9 Fruit-based desserts, including fruit-flavoured water-based 
desserts2500 mg/kg 2005
04.1.2.10 Fermented fruit products 2500 mg/kg 2005
04.2.2.2 Dried vegetables (incl uding mushrooms and fungi, roots 
and tubers, pulses and legumes, and aloe vera), seaweeds, 
and nuts and seeds10000 mg/kg 2005
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 sauce2500 mg/kg 2005
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 04.2.2.52500 mg/kg 2005
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 12.9.2.32500 mg/kg 2005
04.2.2.8 Cooked or fried vegetables (including mushrooms and 
fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds2500 mg/kg 2005
05.2 Confectionery including hard and soft candy, nougats, etc. 
other than food categories 05.1, 05.3 and 05.410000 mg/kg 2005
05.3 Chewing gum 50000 mg/kg 2005
05.4 Decorations (e.g., for fine bakery wares), toppings (non-
fruit) and sweet sauces10000 mg/kg 2005
06.2 Flours and starches (including soybean powder) 3000 mg/kg 2008 186
06.4.2 Dried pastas and noodles and like products 5000 mg/kg 2008
06.4.3 Pre-cooked pastas and noodles and like products 10000 mg/kg 2005
06.5 Cereal and starch based desserts (e.g., rice pudding, 
tapioca pudding)5000 mg/kg 2005
06.6 Batters (e.g., for breading or batters for fish or poultry) 5000 mg/kg 2005DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL109 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedemulsifier, sequestrant, stabilizer Function:
07.1 Bread and ordinary bakery wares 6000 mg/kg 2006
07.2 Fine bakery wares (sweet, salty, savoury) and mixes 20000 mg/kg 2006
10.2.3 Dried and/or heat coagulated egg products 5000 mg/kg 2005
10.4 Egg-based desserts (e.g., custard) 5000 mg/kg 2005
12.1.2 Salt Substitutes 16000 mg/kg 2006
12.4 Mustards 10000 mg/kg 2005
12.5 Soups and broths 5000 mg/kg 2005
12.6 Sauces and like products 10000 mg/kg 2005
12.7 Salads (e.g., macaroni salad, potato salad) and sandwich 
spreads excluding cocoa- and nut-based spreads of food 
categories 04.2.2.5 and 05.1.35000 mg/kg 2005
13.3 Dietetic foods intended for special medical purposes 
(excluding products of food category 13.1)5000 mg/kg 2005
13.4 Dietetic formulae for slimming purposes and weight 
reduction5000 mg/kg 2005
13.5 Dietetic foods (e.g., supplementary foods for dietary use) 
excluding products of food categories 13.1 - 13.4 and 13.65000 mg/kg 2005
13.6 Food supplements 5000 mg/kg 2005
14.1.4 Water-based flavoured drinks, including "sport," "energy," or 
"electrolyte" drinks and particulated drinks5000 mg/kg 2005
14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other 
hot cereal and grain beverages, excluding cocoa500 mg/kg 2006 142
14.2.2 Cider and perry 5000 mg/kg 2005
14.2.4 Wines (other than grape) 5000 mg/kg 2005
14.2.6 Distilled spirituous beverages containing more than 15% 
alcohol5000 mg/kg 2005
14.2.7 Aromatized alcoholic beverages (e.g., beer, wine and 
spirituous cooler-type beverages, low alcoholic refreshers)10000 mg/kg 2005
15.1 Snacks - potato, cereal, flour or starch based (from roots 
and tubers, pulses and legumes)20000 mg/kg 2005
15.2 Processed nuts, including coated nuts and nut mixtures 
(with e.g., dried fruit)10000 mg/kg 2005
DIMETHYL DICARBONATE
Dimethyl dicarbonate 242 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedpreservative Function:
14.1.4 Water-based flavoured drinks, including "sport," "energy," or 
"electrolyte" drinks and particulated drinks250 mg/kg 1999 18
14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other 
hot cereal and grain beverages, excluding cocoa250 mg/kg 2004 18
14.2.2 Cider and perry 250 mg/kg 2004 18
14.2.3 Grape wines 200 mg/kg 2004 18DIMETHYL DICARBONATE110 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedpreservative Function:
14.2.4 Wines (other than grape) 250 mg/kg 2004 18
14.2.5 Mead 200 mg/kg 2004 18
ERYTHROSINE
Erythrosine 127 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedcolour Function:
04.1.2.7 Candied fruit 200 mg/kg 2005 54
ETHYLENE DIAMINE TETRA ACETATES
Calcium disodium 
ethylenediaminetetraacetate385 INS: Disodium ethylenediaminetetraacetate 386 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedantioxidant, preservative, sequestrant Function:
02.2.2 Fat spreads, dairy fat spreads and blended spreads 100 mg/kg 2001 21
04.1.2.2 Dried fruit 265 mg/kg 2001 21
04.1.2.3 Fruit in vinegar, oil, or brine 250 mg/kg 2008 21
04.1.2.5 Jams, jellies, marmelades 130 mg/kg 2001 21
04.1.2.6 Fruit-based spreads (e.g., chutney) excluding products of 
food category 04.1.2.5100 mg/kg 2001 21
04.1.2.10 Fermented fruit products 250 mg/kg 2008 21
04.1.2.11 Fruit fillings for pastries 650 mg/kg 2001 21
04.2.2.1 Frozen vegetables (including mushrooms and fungi, roots 
and tubers, pulses and legumes, and aloe vera), seaweeds, 
and nuts and seeds100 mg/kg 2006 21 & 110
04.2.2.2 Dried vegetables (incl uding mushrooms and fungi, roots 
and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds800 mg/kg 2001 21& 64
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 sauce250 mg/kg 2001 21
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 seaweeds365 mg/kg 2001 21
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)250 mg/kg 2001 21
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 04.2.2.580 mg/kg 2001 21ETHYLENE DIAMINE TETRA ACETATES111 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedantioxidant, preservative, sequestrant Function:
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 
12.9.2.3250 mg/kg 2001 21
04.2.2.8 Cooked or fried vegetables (including mushrooms and 
fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds250 mg/kg 2001 21
05.1.3 Cocoa-based spreads, including fillings 50 mg/kg 2001 21
06.5 Cereal and starch based desserts (e.g., rice pudding, 
tapioca pudding)315 mg/kg 2001 21
08.3.2 Heat-treated processed comminuted meat, poultry, and 
game products35 mg/kg 2001 21
09.2.1 Frozen fish, fish fillets, and fish products, including 
mollusks, crustac eans, and echinoderms75 mg/kg 2001 21
09.2.2 Frozen battered fish, fish fillets, and fish products, including 
mollusks, crustac eans, and echinoderms75 mg/kg 2001 21
09.2.4.1 Cooked fish and fish products 50 mg/kg 2005 21
09.3.2 Fish and fish products, including mollu sks, crustac eans, 
and echinoderms, pickled and/or in brine250 mg/kg 2001 21
09.4 Fully preserved, including canned or fermented fish and fish 
products, including mollu sks, crustac eans, and echinoderms340 mg/kg 2001 21
10.2.3 Dried and/or heat coagulated egg products 200 mg/kg 2001 21 & 47
11.6 Table-top sweeteners, including those containing high-
intensity sweeteners1000 mg/kg 2005 21 & 96
12.2 Herbs, spices, seasonings and condiments (e.g., seasoning 
for instant noodles)70 mg/kg 2001 21
12.4 Mustards 75 mg/kg 2001 21
12.6.1 Emulsified sauces (e.g., mayonnaise, salad dressing) 100 mg/kg 2001 21
12.6.2 Non-emulsified sauces (e.g., ketchup, cheese sauce, cream 
sauce, brown gravy)75 mg/kg 2001 21
12.7 Salads (e.g., macaroni salad, potato salad) and sandwich 
spreads excluding cocoa- and nut-based spreads of food 
categories 04.2.2.5 and 05.1.3100 mg/kg 2001 21
13.6 Food supplements 150 mg/kg 2001 21
14.1.4 Water-based flavoured drinks, including "sport," "energy," or 
"electrolyte" drinks and particulated drinks200 mg/kg 2001 21
14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other 
hot cereal and grain beverages, excluding cocoa35 mg/kg 2001 21
14.2.1 Beer and malt beverages 25 mg/kg 2004 21
14.2.6 Distilled spirituous beverages containing more than 15% 
alcohol25 mg/kg 2005 21
14.2.7 Aromatized alcoholic beverages (e.g., beer, wine and 
spirituous cooler-type beverages, low alcoholic refreshers)25 mg/kg 2007 21
FAST GREEN FCF
Fast green FCF 143 INS:FAST GREEN FCF112 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedcolour Function:
01.1.2 Dairy-based drinks, flavoured and/or fermented (e.g., 
chocolate milk, cocoa, eggnog, drinking yoghurt, whey-
based drinks)100 mg/kg 2008 52
01.7 Dairy-based desserts (e.g., pudding, fruit or flavoured 
yoghurt)100 mg/kg 1999 2
02.1.3 Lard, tallow, fish oil, and other animal fats GMP 1999
02.4 Fat-based desserts excluding dairy-based dessert products 
of food category 01.7100 mg/kg 2009
03.0 Edible ices, including sherbet and sorbet 100 mg/kg 1999
04.1.2.4 Canned or bottled (pasteurized) fruit 200 mg/kg 1999
04.1.2.5 Jams, jellies, marmelades 400 mg/kg 1999
04.1.2.6 Fruit-based spreads (e.g., chutney) excluding products of 
food category 04.1.2.5100 mg/kg 2009 161
04.1.2.7 Candied fruit 100 mg/kg 2009 161
04.1.2.8 Fruit preparations, including pulp, purees, fruit toppings and 
coconut milk100 mg/kg 2009 161 & 182
04.1.2.9 Fruit-based desserts, including fruit-flavoured water-based 
desserts100 mg/kg 2009 161
04.1.2.11 Fruit fillings for pastries 100 mg/kg 2009 161
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 sauce300 mg/kg 1999
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 seaweeds200 mg/kg 1999
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 12.9.2.3100 mg/kg 2009 161
05.2 Confectionery including hard and soft candy, nougats, etc. 
other than food categories 05.1, 05.3 and 05.4100 mg/kg 2009
05.3 Chewing gum 300 mg/kg 1999
05.4 Decorations (e.g., for fine bakery wares), toppings (non-
fruit) and sweet sauces100 mg/kg 2009
06.5 Cereal and starch based desserts (e.g., rice pudding, 
tapioca pudding)100 mg/kg 2009 161
07.0 Bakery wares 100 mg/kg 2009 161
08.1 Fresh meat, poultry, and game 100 mg/kg 2009 3, 4 & 16
08.2 Processed meat, poultry, and game products in whole 
pieces or cuts100 mg/kg 2009 3 & 4
08.4 Edible casings (e.g., sausage casings) 100 mg/kg 2009 3 & 4
09.2.4.1 Cooked fish and fish products 100 mg/kg 1999
09.2.5 Smoked, dried, fermented, and/or salted fish and fish 
products, including mollu sks, crustac eans, and echinoderms100 mg/kg 1999
09.3.3 Salmon substitutes, caviar, and other fish roe products 100 mg/kg 1999FAST GREEN FCF113 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedcolour Function:
09.4 Fully preserved, including canned or fermented fish and fish 
products, including mollu sks, crustac eans, and echinoderms100 mg/kg 2009 95
10.1 Fresh eggs GMP 1999 4
10.4 Egg-based desserts (e.g., custard) 100 mg/kg 2009
12.2.2 Seasonings and condiments 100 mg/kg 2009
12.6.1 Emulsified sauces (e.g., mayonnaise, salad dressing) 100 mg/kg 2009
13.6 Food supplements 600 mg/kg 2009
14.1.4 Water-based flavoured drinks, including "sport," "energy," or 
"electrolyte" drinks and particulated drinks100 mg/kg 1999
14.2.6 Distilled spirituous beverages containing more than 15% 
alcohol100 mg/kg 1999
14.2.7 Aromatized alcoholic beverages (e.g., beer, wine and 
spirituous cooler-type beverages, low alcoholic refreshers)100 mg/kg 1999
FERRIC AMMONIUM CITRATE
Ferric ammonium citrate 381 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedanticaking agent Function:
14.1.4.3 Concentrates (liquid or solid) for water-based flavoured 
drinks10 mg/kg 1999 23
FERROCYANIDES
Sodium ferrocyanide 535 INS: Potassium ferrocyanide 536 INS:
Calcium ferrocyanide 538 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedanticaking agent Function:
12.1.1 Salt 14 mg/kg 2006 24 & 107
12.1.2 Salt Substitutes 20 mg/kg 1999 24
12.2.2 Seasonings and condiments 20 mg/kg 1999 24
FERROUS GLUCONATE
Ferrous gluconate 579 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedacidity regulator, colour retention agent, preservative Function:
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 sauce150 mg/kg 1999 23 & 48FERROUS LACTATE114 CODEX STAN 192-1995 
Table One 
FERROUS LACTATE
Ferrous lactate 585 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedacidity regulator, colour retention agent Function:
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 sauce150 mg/kg 1999 23 & 48
FORMIC ACID
Formic acid 236 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedpreservative Function:
12.6 Sauces and like products 200 mg/kg 2001 25
14.1.4 Water-based flavoured drinks, including "sport," "energy," or 
"electrolyte" drinks and particulated drinks100 mg/kg 2001 25
GLUCONO DELTA-LACTONE
Glucono delta-lactone 575 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedacidity regulator, raising agent Function:
01.6.6 Whey protein cheese GMP 2006
GLYCEROL ESTER OF WOOD ROSIN
Glycerol ester of wood rosin 445 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedadjuvant, bulking agent, emulsifier, stabilizer, thickener Function:
04.1.1.2 Surface-treated fresh fruit 110 mg/kg 2005
04.2.1.2 Surface-treated fresh vegetables (including mushrooms and 
fungi, roots and tubers, pulses and legumes, and aloe vera), 
seaweeds, and nuts and seeds110 mg/kg 2005
14.1.4 Water-based flavoured drinks, including "sport," "energy," or 
"electrolyte" drinks and particulated drinks150 mg/kg 1999
GRAPE SKIN EXTRACT
Grape skin extract 163(ii) INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedcolour Function:
01.1.2 Dairy-based drinks, flavoured and/or fermented (e.g., 
chocolate milk, cocoa, eggnog, drinking yoghurt, whey-
based drinks)150 mg/kg 2009 52 & 181GRAPE SKIN EXTRACT115 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedcolour Function:
01.6.2.2 Rind of ripened cheese 1000 mg/kg 2009
01.6.4.2 Flavoured processed cheese, including containing fruit, 
vegetables, meat, etc.1000 mg/kg 2009
01.6.5 Cheese analogues 1000 mg/kg 200901.7 Dairy-based desserts (e.g., pudding, fruit or flavoured 
yoghurt)200 mg/kg 2009 181
02.4 Fat-based desserts excluding dairy-based dessert products 
of food category 01.7200 mg/kg 2009 181
04.1.2.3 Fruit in vinegar, oil, or brine 1500 mg/kg 2009 161
04.1.2.5 Jams, jellies, marmelades 500 mg/kg 2009 161 & 181
04.1.2.6 Fruit-based spreads (e.g., chutney) excluding products of 
food category 04.1.2.5500 mg/kg 2009 161 & 181
04.1.2.9 Fruit-based desserts, including fruit-flavoured water-based 
desserts500 mg/kg 2009 161 & 181
04.1.2.10 Fermented fruit products 500 mg/kg 2009 161 & 181
04.1.2.11 Fruit fillings for pastries 500 mg/kg 2009 161 & 181
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 12.9.2.3100 mg/kg 2009 161 & 181
05.1.5 Imitation chocolate, chocolate substitute products 200 mg/kg 2009 181
05.3 Chewing gum 500 mg/kg 2009 181
05.4 Decorations (e.g., for fine bakery wares), toppings (non-
fruit) and sweet sauces500 mg/kg 2009 181
08.4 Edible casings (e.g., sausage casings) 5000 mg/kg 2009
09.2.3 Frozen minced and creamed fish products, including 
mollusks, crustac eans, and echinodermsGMP 2009 16 & 95
09.2.4.1 Cooked fish and fish products 500 mg/kg 2009 95
09.2.4.3 Fried fish and fish products, including mollu sks, 
crustaceans, and echinoderms1000 mg/kg 2009 16 & 95
09.2.5 Smoked, dried, fermented, and/or salted fish and fish 
products, including mollu sks, crustac eans, and echinoderms1000 mg/kg 2009 22
09.3.1 Fish and fish products, including mollu sks, crustac eans, 
and echinoderms, marinated and/or in jelly500 mg/kg 2009 16
09.3.2 Fish and fish products, including mollu sks, crustac eans, 
and echinoderms, pickled and/or in brine1500 mg/kg 2009 16
09.3.3 Salmon substitutes, caviar, and other fish roe products 1500 mg/kg 2009
09.3.4 Semi-preserved fish and fish products, including mollu sks, 
crustaceans, and echinoderms (e.g., fish paste), excluding 
products of food categories 09.3.1 - 09.3.31500 mg/kg 2009 16
09.4 Fully preserved, including canned or fermented fish and fish 
products, including mollu sks, crustac eans, and echinoderms1500 mg/kg 2009 16
10.4 Egg-based desserts (e.g., custard) 200 mg/kg 2009 181
12.4 Mustards 200 mg/kg 2009 181
12.5 Soups and broths 500 mg/kg 2009 181GRAPE SKIN EXTRACT116 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedcolour Function:
12.6.1 Emulsified sauces (e.g., mayonnaise, salad dressing) 300 mg/kg 2009 181
12.6.2 Non-emulsified sauces (e.g., ketchup, cheese sauce, cream 
sauce, brown gravy)300 mg/kg 2009 181
12.6.3 Mixes for sauces and gravies 300 mg/kg 2009 181
12.7 Salads (e.g., macaroni salad, potato salad) and sandwich 
spreads excluding cocoa- and nut-based spreads of food 
categories 04.2.2.5 and 05.1.31500 mg/kg 2009
13.3 Dietetic foods intended for special medical purposes 
(excluding products of food category 13.1)250 mg/kg 2009 181
13.4 Dietetic formulae for slimming purposes and weight 
reduction250 mg/kg 2009 181
13.5 Dietetic foods (e.g., supplementary foods for dietary use) 
excluding products of food categories 13.1 - 13.4 and 13.6250 mg/kg 2009 181
13.6 Food supplements 500 mg/kg 2009 181
14.1.4 Water-based flavoured drinks, including "sport," "energy," or 
"electrolyte" drinks and particulated drinks300 mg/kg 2009 181
14.2.2 Cider and perry 300 mg/kg 2009 181
14.2.4 Wines (other than grape) 300 mg/kg 2009 181
14.2.7 Aromatized alcoholic beverages (e.g., beer, wine and 
spirituous cooler-type beverages, low alcoholic refreshers)300 mg/kg 2009 181
15.1 Snacks - potato, cereal, flour or starch based (from roots 
and tubers, pulses and legumes)500 mg/kg 2009 181
15.2 Processed nuts, including coated nuts and nut mixtures 
(with e.g., dried fruit)300 mg/kg 2009 181
GUAIAC RESIN
Guaiac resin 314 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedantioxidant Function:
02.1.2 Vegetable oils and fats 1000 mg/kg 2006
02.1.3 Lard, tallow, fish oil, and other animal fats 1000 mg/kg 2006
05.3 Chewing gum 1500 mg/kg 1999
12.6 Sauces and like products 600 mg/kg 2004 15
HEXAMETHYLENE TETRAMINE
Hexamethylene tetramine 239 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedpreservative Function:
01.6.2.1 Ripened cheese, includes rind 25 mg/kg 2001 66HYDROXYBENZOATES, PARA-117 CODEX STAN 192-1995 
Table One 
HYDROXYBENZOATES, PARA-
Ethyl para-hydroxybenzoate 214 INS: Methyl para-hydroxybenzoate 218 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedpreservative Function:
01.6.5 Cheese analogues 500 mg/kg 2009 27
05.1.5 Imitation chocolate, chocolate substitute products 300 mg/kg 2009 27
15.1 Snacks - potato, cereal, flour or starch based (from roots 
and tubers, pulses and legumes)300 mg/kg 2009 27
HYDROXYPROPYL DISTARCH PHOSPHATE
Hydroxypropyl distarch phosphate 1442 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedbulking agent, emulsifier, stabilizer, thickener Function:
01.8.2 Dried whey and whey products, excluding whey cheeses 10000 mg/kg 2006
INDIGOTINE (INDIGO CARMINE)
Indigotine (Indigo carmine) 132 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedcolour Function:
01.1.2 Dairy-based drinks, flavoured and/or fermented (e.g., 
chocolate milk, cocoa, eggnog, drinking yoghurt, whey-
based drinks)300 mg/kg 2009 52
01.6.1 Unripened cheese 200 mg/kg 2009 3
01.6.2.2 Rind of ripened cheese 100 mg/kg 2009
01.6.4.2 Flavoured processed cheese, including containing fruit, 
vegetables, meat, etc.100 mg/kg 2009
01.6.5 Cheese analogues 200 mg/kg 2009 3 & 161
01.7 Dairy-based desserts (e.g., pudding, fruit or flavoured 
yoghurt)150 mg/kg 2009
02.1.3 Lard, tallow, fish oil, and other animal fats 300 mg/kg 2009 161
02.3 Fat emulsions mainly of type oil-in-water, including mixed 
and/or flavoured products based on fat emulsions300 mg/kg 2009 161
02.4 Fat-based desserts excluding dairy-based dessert products 
of food category 01.7150 mg/kg 2009
03.0 Edible ices, including sherbet and sorbet 150 mg/kg 2009
04.1.2.5 Jams, jellies, marmelades 300 mg/kg 2009 161
04.1.2.6 Fruit-based spreads (e.g., chutney) excluding products of 
food category 04.1.2.5300 mg/kg 2009 161
04.1.2.7 Candied fruit 200 mg/kg 2009 161
04.1.2.8 Fruit preparations, including pulp, purees, fruit toppings and 
coconut milk150 mg/kg 2009 161 & 182INDIGOTINE (INDIGO CARMINE)118 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedcolour Function:
04.1.2.9 Fruit-based desserts, including fruit-flavoured water-based 
desserts150 mg/kg 2009 161
04.1.2.11 Fruit fillings for pastries 150 mg/kg 2009 161
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 sauce150 mg/kg 2009 161
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 04.2.2.5200 mg/kg 2009 92 & 161
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 12.9.2.3300 mg/kg 2009 161
05.1.4 Cocoa and chocolate products 450 mg/kg 2009 183
05.1.5 Imitation chocolate, chocolate substitute products 300 mg/kg 2009
05.2 Confectionery including hard and soft candy, nougats, etc. 
other than food categories 05.1, 05.3 and 05.4300 mg/kg 2009
05.3 Chewing gum 300 mg/kg 200905.4 Decorations (e.g., for fine bakery wares), toppings (non-
fruit) and sweet sauces300 mg/kg 2009
06.5 Cereal and starch based desserts (e.g., rice pudding, 
tapioca pudding)150 mg/kg 2009
07.2 Fine bakery wares (sweet, salty, savoury) and mixes 200 mg/kg 2009 161
09.1.1 Fresh fish 300 mg/kg 2009 4, 16 & 50
09.2.1 Frozen fish, fish fillets, and fish products, including 
mollusks, crustac eans, and echinoderms300 mg/kg 2009 95
09.2.4.1 Cooked fish and fish products 300 mg/kg 2009 95
09.2.4.2 Cooked mollusks, crustac eans, and echinoderms 250 mg/kg 2009 16
09.2.5 Smoked, dried, fermented, and/or salted fish and fish 
products, including mollu sks, crustac eans, and echinoderms300 mg/kg 2009 22 & 161
09.3.3 Salmon substitutes, caviar, and other fish roe products 300 mg/kg 2009
09.3.4 Semi-preserved fish and fish products, including mollu sks, 
crustaceans, and echinoderms (e.g., fish paste), excluding 
products of food categories 09.3.1 - 09.3.3300 mg/kg 2009 161
09.4 Fully preserved, including canned or fermented fish and fish 
products, including mollu sks, crustac eans, and echinoderms300 mg/kg 2009
10.1 Fresh eggs 300 mg/kg 2009 4 & 161
10.4 Egg-based desserts (e.g., custard) 300 mg/kg 2009 161
11.4 Other sugars and syrups (e.g., xylose, maple syrup, sugar 
toppings)300 mg/kg 2009 161
12.2.2 Seasonings and condiments 300 mg/kg 2009
12.4 Mustards 300 mg/kg 2009
12.5 Soups and broths 50 mg/kg 2009INDIGOTINE (INDIGO CARMINE)119 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedcolour Function:
12.6 Sauces and like products 300 mg/kg 2009
13.3 Dietetic foods intended for special medical purposes 
(excluding products of food category 13.1)50 mg/kg 2009
13.4 Dietetic formulae for slimming purposes and weight 
reduction50 mg/kg 2009
13.5 Dietetic foods (e.g., supplementary foods for dietary use) 
excluding products of food categories 13.1 - 13.4 and 13.6300 mg/kg 2009
13.6 Food supplements 300 mg/kg 2009
14.1.4 Water-based flavoured drinks, including "sport," "energy," or 
"electrolyte" drinks and particulated drinks100 mg/kg 2009
14.2.2 Cider and perry 200 mg/kg 2009
14.2.4 Wines (other than grape) 200 mg/kg 2009
14.2.6 Distilled spirituous beverages containing more than 15% 
alcohol300 mg/kg 2009
14.2.7 Aromatized alcoholic beverages (e.g., beer, wine and 
spirituous cooler-type beverages, low alcoholic refreshers)200 mg/kg 2009
15.1 Snacks - potato, cereal, flour or starch based (from roots 
and tubers, pulses and legumes)200 mg/kg 2009
15.2 Processed nuts, including coated nuts and nut mixtures 
(with e.g., dried fruit)100 mg/kg 2009
IRON OXIDES
Iron oxide, black 172(i) INS: Iron oxide, red 172(ii) INS:
Iron oxide, yellow 172(iii) INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedcolour Function:
01.1.2 Dairy-based drinks, flavoured and/or fermented (e.g., 
chocolate milk, cocoa, eggnog, drinking yoghurt, whey-
based drinks)20 mg/kg 2008 52
01.6.2.2 Rind of ripened cheese 100 mg/kg 2005
01.6.4 Processed cheese 50 mg/kg 2005
01.7 Dairy-based desserts (e.g., pudding, fruit or flavoured 
yoghurt)100 mg/kg 2005
02.4 Fat-based desserts excluding dairy-based dessert products 
of food category 01.7350 mg/kg 2005
03.0 Edible ices, including sherbet and sorbet 300 mg/kg 2005
04.1.1.2 Surface-treated fresh fruit 1000 mg/kg 2008 4 & 16
04.1.2.4 Canned or bottled (pasteurized) fruit 300 mg/kg 2005
04.1.2.5 Jams, jellies, marmelades 200 mg/kg 2005
04.1.2.6 Fruit-based spreads (e.g., chutney) excluding products of 
food category 04.1.2.5500 mg/kg 2005
04.1.2.7 Candied fruit 250 mg/kg 2005IRON OXIDES120 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedcolour Function:
04.1.2.9 Fruit-based desserts, including fruit-flavoured water-based 
desserts200 mg/kg 2005
05.2 Confectionery including hard and soft candy, nougats, etc. 
other than food categories 05.1, 05.3 and 05.4200 mg/kg 2005
05.3 Chewing gum 10000 mg/kg 2009 161
05.4 Decorations (e.g., for fine bakery wares), toppings (non-
fruit) and sweet sauces100 mg/kg 2005
06.3 Breakfast cereals, including rolled oats 75 mg/kg 2005
06.5 Cereal and starch based desserts (e.g., rice pudding, 
tapioca pudding)75 mg/kg 2005
07.2 Fine bakery wares (sweet, salty, savoury) and mixes 100 mg/kg 2005
08.4 Edible casings (e.g., sausage casings) 1000 mg/kg 2005 72
09.2.5 Smoked, dried, fermented, and/or salted fish and fish 
products, including mollu sks, crustac eans, and echinoderms250 mg/kg 2005 22
09.3.3 Salmon substitutes, caviar, and other fish roe products 100 mg/kg 2005
10.1 Fresh eggs GMP 2005 4
12.2.2 Seasonings and condiments 1000 mg/kg 200512.5 Soups and broths 100 mg/kg 2005
12.6 Sauces and like products 75 mg/kg 2005
13.6 Food supplements 7500 mg/kg 2009 3
14.1.4 Water-based flavoured drinks, including "sport," "energy," or 
"electrolyte" drinks and particulated drinks100 mg/kg 2005
15.1 Snacks - potato, cereal, flour or starch based (from roots 
and tubers, pulses and legumes)500 mg/kg 2005
15.2 Processed nuts, including coated nuts and nut mixtures 
(with e.g., dried fruit)400 mg/kg 2005
ISOPROPYL CITRATES
Isopropyl citrates 384 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedantioxidant, preservative, sequestrant Function:
02.1.2 Vegetable oils and fats 200 mg/kg 2005
02.1.3 Lard, tallow, fish oil, and other animal fats 200 mg/kg 2001
02.2.2 Fat spreads, dairy fat spreads and blended spreads 100 mg/kg 2001
08.1.2 Fresh meat, poultry, and game, comminuted 200 mg/kg 2001
08.2.1.2 Cured (including salted) and dried non-heat treated 
processed meat, poultry, and game products in whole 
pieces or cuts200 mg/kg 2001
08.3.1.2 Cured (including salted) and dried non-heat treated 
processed comminuted meat, poultry, and game products200 mg/kg 2001
14.1.4 Water-based flavoured drinks, including "sport," "energy," or 
"electrolyte" drinks and particulated drinks200 mg/kg 2001LACTIC ACID (L-, D- and DL-)121 CODEX STAN 192-1995 
Table One 
LACTIC ACID (L-, D- and DL-)
Lactic acid (L-, D- and DL-) 270 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedacidity regulator Function:
01.6.6 Whey protein cheese GMP 2006
LYSOZYME
Lysozyme 1105 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedpreservative Function:
01.6.2 Ripened cheese GMP 1999
14.2.2 Cider and perry 500 mg/kg 2004
14.2.3 Grape wines 500 mg/kg 2004
MAGNESIUM CARBONATE
Magnesium carbonate 504(i) INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedanticaking agent, acidity regulator, colour retention agent Function:
01.8.2 Dried whey and whey products, excluding whey cheeses 10000 mg/kg 2006
11.1.2 Powdered sugar, powdered dextrose 15000 mg/kg 2006 56
12.1.1 Salt GMP 2006
MAGNESIUM OXIDE
Magnesium oxide 530 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedanticaking agent Function:
01.8.2 Dried whey and whey products, excluding whey cheeses 10000 mg/kg 2006
12.1.1 Salt GMP 2006
MAGNESIUM SILICATE (SYNTHETIC)
Magnesium silicate (Synthetic) 553(i) INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedanticaking agent Function:
01.8.2 Dried whey and whey products, excluding whey cheeses 10000 mg/kg 2006
11.1.2 Powdered sugar, powdered dextrose 15000 mg/kg 2006 56MAGNESIUM SILICATE (SYNTHETIC)122 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedanticaking agent Function:
12.1.1 Salt GMP 2006
MALIC ACID, DL-
Malic acid, DL- 296 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedacidity regulator, sequestrant Function:
01.6.6 Whey protein cheese GMP 2006
14.1.2.1 Fruit juice GMP 2005 115
14.1.2.3 Concentrates for fruit juice GMP 2005 115 & 127
14.1.3.1 Fruit nectar GMP 2005
14.1.3.3 Concentrates for fruit nectar GMP 2005 127
MICROCRYSTALLINE CELLULOSE
Microcrystalline cellulose (Cellulose gel) 460(i) INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedanticaking agent, bulking agent, emulsifier, foaming agent, stabilizer, thickener Function:
01.8.2 Dried whey and whey products, excluding whey cheeses 10000 mg/kg 2006
MICROCRYSTALLINE WAX
Microcrystalline wax 905c(i) INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedantifoaming agent, bulking agent, glazing agent Function:
01.6.2.2 Rind of ripened cheese 30000 mg/kg 200404.1.1.2 Surface-treated fresh fruit 50 mg/kg 2004
04.2.1.2 Surface-treated fresh vegetables (including mushrooms and 
fungi, roots and tubers, pulses and legumes, and aloe vera), 
seaweeds, and nuts and seeds50 mg/kg 2004
05.2 Confectionery including hard and soft candy, nougats, etc. 
other than food categories 05.1, 05.3 and 05.4GMP 2001 3
05.3 Chewing gum 20000 mg/kg 2001 3
MINERAL OIL, HIGH VISCOSITY
Mineral oil, high viscosity 905d INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedglazing agent, release agent Function:MINERAL OIL, HIGH VISCOSITY123 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedglazing agent, release agent Function:
04.1.2.2 Dried fruit 5000 mg/kg 2005
05.1 Cocoa products and chocolate products including imitations 
and chocolate substitutes2000 mg/kg 2004 3
05.2 Confectionery including hard and soft candy, nougats, etc. 
other than food categories 05.1, 05.3 and 05.42000 mg/kg 2004 3
05.3 Chewing gum 20000 mg/kg 2004
05.4 Decorations (e.g., for fine bakery wares), toppings (non-
fruit) and sweet sauces2000 mg/kg 2004 3
06.1 Whole, broken, or flaked grain, including rice 800 mg/kg 2004 98
07.0 Bakery wares 3000 mg/kg 2004 125
08.2.3 Frozen processed meat, poultry, and game products in 
whole pieces or cuts950 mg/kg 2004 3
08.3.3 Frozen processed comminuted meat, poultry, and game 
products950 mg/kg 2004 3
MINERAL OIL, MEDIUM AND LOW VISCOSITY (CLASS I)
Mineral oil, medium and low viscosity 
(class I)905e INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedglazing agent, release agent Function:
04.1.2.2 Dried fruit 5000 mg/kg 2005
05.0 Confectionery 2000 mg/kg 2004 3
07.1.1 Breads and rolls 3000 mg/kg 2004 36 & 126
NATAMYCIN (PIMARICIN)
Natamycin (Pimaricin) 235 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedpreservative Function:
01.6.1 Unripened cheese 40 mg/kg 2006 3 & 80
01.6.2 Ripened cheese 40 mg/kg 2006 3 & 80
01.6.4 Processed cheese 40 mg/kg 2006 3 & 80
01.6.5 Cheese analogues 40 mg/kg 2006 3 & 80
01.6.6 Whey protein cheese 40 mg/kg 2006 3 & 80
08.2.1.2 Cured (including salted) and dried non-heat treated 
processed meat, poultry, and game products in whole 
pieces or cuts6 mg/kg 2001
08.3.1.2 Cured (including salted) and dried non-heat treated 
processed comminuted meat, poultry, and game products20 mg/kg 2001 3 & 81NEOTAME124 CODEX STAN 192-1995 
Table One 
NEOTAME
Neotame 961 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedflavour enhancer, sweetener Function:
01.1.2 Dairy-based drinks, flavoured and/or fermented (e.g., 
chocolate milk, cocoa, eggnog, drinking yoghurt, whey-
based drinks)20 mg/kg 2007 161
01.3.2 Beverage whiteners 65 mg/kg 2008 161
01.4.4 Cream analogues 33 mg/kg 2008 161
01.5.2 Milk and cream powder analogues 65 mg/kg 2008 161
01.6.5 Cheese analogues 33 mg/kg 2008 161
01.7 Dairy-based desserts (e.g., pudding, fruit or flavoured 
yoghurt)100 mg/kg 2007 161
02.3 Fat emulsions mainly of type oil-in-water, including mixed 
and/or flavoured products based on fat emulsions10 mg/kg 2008 161
02.4 Fat-based desserts excluding dairy-based dessert products 
of food category 01.7100 mg/kg 2007 161
03.0 Edible ices, including sherbet and sorbet 100 mg/kg 2007 161
04.1.2.1 Frozen fruit 100 mg/kg 2008 161
04.1.2.2 Dried fruit 100 mg/kg 2008 161
04.1.2.3 Fruit in vinegar, oil, or brine 100 mg/kg 2007 161
04.1.2.4 Canned or bottled (pasteurized) fruit 33 mg/kg 2007 161
04.1.2.5 Jams, jellies, marmelades 70 mg/kg 2007 161
04.1.2.6 Fruit-based spreads (e.g., chutney) excluding products of 
food category 04.1.2.570 mg/kg 2007 161
04.1.2.7 Candied fruit 65 mg/kg 2007 161
04.1.2.8 Fruit preparations, including pulp, purees, fruit toppings and 
coconut milk100 mg/kg 2007 161
04.1.2.9 Fruit-based desserts, including fruit-flavoured water-based 
desserts100 mg/kg 2007 161
04.1.2.10 Fermented fruit products 65 mg/kg 2007 161
04.1.2.11 Fruit fillings for pastries 100 mg/kg 2007 161
04.1.2.12 Cooked fruit 65 mg/kg 2007 161
04.2.2.1 Frozen vegetables (including mushrooms and fungi, roots 
and tubers, pulses and legumes, and aloe vera), seaweeds, 
and nuts and seeds33 mg/kg 2008 161
04.2.2.2 Dried vegetables (incl uding mushrooms and fungi, roots 
and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds33 mg/kg 2008 161
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 sauce10 mg/kg 2007 144
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 seaweeds33 mg/kg 2008 161NEOTAME125 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedflavour enhancer, sweetener Function:
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)33 mg/kg 2008 161
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 04.2.2.533 mg/kg 2007 161
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 12.9.2.333 mg/kg 2007 161
04.2.2.8 Cooked or fried vegetables (including mushrooms and 
fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds33 mg/kg 2008 161
05.1.2 Cocoa mixes (syrups) 33 mg/kg 2007 97 & 161
05.1.3 Cocoa-based spreads, including fillings 100 mg/kg 2007 161
05.1.4 Cocoa and chocolate products 80 mg/kg 2007 161
05.1.5 Imitation chocolate, chocolate substitute products 100 mg/kg 2007 161
05.2 Confectionery including hard and soft candy, nougats, etc. 
other than food categories 05.1, 05.3 and 05.4330 mg/kg 2007 158 & 161
05.3 Chewing gum 1000 mg/kg 2007 161
05.4 Decorations (e.g., for fine bakery wares), toppings (non-
fruit) and sweet sauces100 mg/kg 2007 161
06.3 Breakfast cereals, including rolled oats 160 mg/kg 2007 161
06.5 Cereal and starch based desserts (e.g., rice pudding, 
tapioca pudding)33 mg/kg 2007 161
07.1 Bread and ordinary bakery wares 70 mg/kg 2008 161
07.2 Fine bakery wares (sweet, salty, savoury) and mixes 80 mg/kg 2008 161 & 165
09.3 Semi-preserved fish and fish products, including mollu sks, 
crustaceans, and echinoderms10 mg/kg 2008 161
09.4 Fully preserved, including canned or fermented fish and fish 
products, including mollu sks, crustac eans, and echinoderms10 mg/kg 2008 161
10.4 Egg-based desserts (e.g., custard) 100 mg/kg 2007 161
11.4 Other sugars and syrups (e.g., xylose, maple syrup, sugar 
toppings)70 mg/kg 2007 159
11.6 Table-top sweeteners, including those containing high-
intensity sweetenersGMP 2007
12.2 Herbs, spices, seasonings and condiments (e.g., seasoning 
for instant noodles)32 mg/kg 2008 161
12.3 Vinegars 12 mg/kg 2008 161
12.4 Mustards 12 mg/kg 2007
12.5 Soups and broths 20 mg/kg 2007 161
12.6.1 Emulsified sauces (e.g., mayonnaise, salad dressing) 65 mg/kg 200712.6.2 Non-emulsified sauces (e.g., ketchup, cheese sauce, cream 
sauce, brown gravy)70 mg/kg 2007NEOTAME126 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedflavour enhancer, sweetener Function:
12.6.3 Mixes for sauces and gravies 12 mg/kg 2007
12.6.4 Clear sauces (e.g., fish sauce) 12 mg/kg 2007
12.7 Salads (e.g., macaroni salad, potato salad) and sandwich 
spreads excluding cocoa- and nut-based spreads of food 
categories 04.2.2.5 and 05.1.333 mg/kg 2007 161 & 166
13.3 Dietetic foods intended for special medical purposes 
(excluding products of food category 13.1)33 mg/kg 2007
13.4 Dietetic formulae for slimming purposes and weight 
reduction33 mg/kg 2007
13.5 Dietetic foods (e.g., supplementary foods for dietary use) 
excluding products of food categories 13.1 - 13.4 and 13.665 mg/kg 2007
13.6 Food supplements 90 mg/kg 2007
14.1.3.2 Vegetable nectar 65 mg/kg 2007 161
14.1.3.4 Concentrates for vegetable nectar 65 mg/kg 2007 127 & 161
14.1.4 Water-based flavoured drinks, including "sport," "energy," or 
"electrolyte" drinks and particulated drinks33 mg/kg 2007 161
14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other 
hot cereal and grain beverages, excluding cocoa50 mg/kg 2007 160
14.2.7 Aromatized alcoholic beverages (e.g., beer, wine and 
spirituous cooler-type beverages, low alcoholic refreshers)33 mg/kg 2007
15.0 Ready-to-eat savouries 32 mg/kg 2007
NISIN
Nisin 234 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedpreservative Function:
01.4.3 Clotted cream (plain) 10 mg/kg 2009 28
01.6.2 Ripened cheese 12.5 mg/kg 2009 28
01.6.6 Whey protein cheese 12.5 mg/kg 2006 28
ORTHO-PHENYLPHENOLS
ortho-Phenylphenol 231 INS: Sodium ortho-phenylphenol 232 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedpreservative Function:
04.1.1.2 Surface-treated fresh fruit 12 mg/kg 1999 49
PECTINS
Pectins 440 INS:PECTINS127 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedemulsifier, stabilizer, thickener Function:
14.1.2.1 Fruit juice GMP 2005 35
14.1.2.3 Concentrates for fruit juice GMP 2005 35 & 127
14.1.3.1 Fruit nectar GMP 2005
14.1.3.3 Concentrates for fruit nectar GMP 2005 127
PHOSPHATES
Phosphoric acid 338 INS: Sodium dihydrogen phosphate 339(i) INS:
Disodium hydrogen phosphate 339(ii) INS: Trisodium phosphate 339(iii) INS:
Potassium dihydrogen phosphate 340(i) INS: Dipotassium hydrogen phosphate 340(ii) INS:
Tripotassium phosphate 340(iii) INS: Monocalcium dihydrogen phosphate 341(i) INS:
Calcium hydrogen phosphate 341(ii) INS: Tricalcium phosphate 341(iii) INS:
Ammonium dihydrogen phosphate 342(i) INS: Diammonium hydrogen phosphate 342(ii) INS:
Monomagnesium ophosphate 343(i) INS: Magnesium hydrogen phosphate 343(ii) INS:
Trimagnesium phosphate 343(iii) INS: Disodium diphosphate 450(i) INS:
Trisodium diphosphate 450(ii) INS: Tetrasodium diphosphate 450(iii) INS:
Tetrapotassium diphosphate 450(v) INS: Dicalcium  diphosphate 450(vi) INS:
Calcium dihydrogen diphosphate 450(vii) INS: Pentasodium triphosphate 451(i) INS:
Pentapotassium triphosphate 451(ii) INS: Sodium polyphosphate 452(i) INS:
Potassium polyphosphate 452(ii) INS: Sodium calcium polyphosphate 452(iii) INS:
Calcium polyphosphate 452(iv) INS: Ammonium polyphosphate 452(v) INS:
Bone phosphate 542 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedadjuvant, anticaking agent, antioxidant, acidity regulator , colour retention agent, emulsifier, firming agent, 
flavour enhancer, flour treatment agent, humectant, preservative, raising agent, sequestrant, stabilizer, thickene rFunction:
01.5.2 Milk and cream powder analogues 4400 mg/kg 2009 33 & 88
01.8.2 Dried whey and whey products, excluding whey cheeses 4400 mg/kg 2006 33
02.2.1 Butter 880 mg/kg 2008 33 & 34
02.2.2 Fat spreads, dairy fat spreads and blended spreads 2200 mg/kg 2009 33
02.3 Fat emulsions mainly of type oil-in-water, including mixed 
and/or flavoured products based on fat emulsions2200 mg/kg 2009 33
04.1.2.6 Fruit-based spreads (e.g., chutney) excluding products of 
food category 04.1.2.51100 mg/kg 2009 33
04.1.2.10 Fermented fruit products 2200 mg/kg 2009 33
04.2.1.2 Surface-treated fresh vegetables (including mushrooms and 
fungi, roots and tubers, pulses and legumes, and aloe vera), 
seaweeds, and nuts and seeds1760 mg/kg 2009 16 & 33
05.1.5 Imitation chocolate, chocolate substitute products 2200 mg/kg 2009 33PHOSPHATES128 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedadjuvant, anticaking agent, antioxidant, acidity regulator , colour retention agent, emulsifier, firming agent, 
flavour enhancer, flour treatment agent, humectant, preservative, raising agent, sequestrant, stabilizer, thickene rFunction:
06.3 Breakfast cereals, including rolled oats 2200 mg/kg 2009 33
08.2.3 Frozen processed meat, poultry, and game products in 
whole pieces or cuts2200 mg/kg 2009 33
08.3 Processed comminuted meat, poultry, and game products 2200 mg/kg 2009 33
10.2.1 Liquid egg products 4400 mg/kg 2009 33 & 67
10.2.2 Frozen egg products 1290 mg/kg 2009 33
11.1.2 Powdered sugar, powdered dextrose 6600 mg/kg 2006 33 & 56
11.4 Other sugars and syrups (e.g., xylose, maple syrup, sugar 
toppings)1320 mg/kg 2009 33
11.6 Table-top sweeteners, including those containing high-
intensity sweeteners1000 mg/kg 2009 33
12.1.1 Salt 8800 mg/kg 2006 33
13.3 Dietetic foods intended for special medical purposes 
(excluding products of food category 13.1)2200 mg/kg 2009 33
13.4 Dietetic formulae for slimming purposes and weight 
reduction2200 mg/kg 2009 33
13.5 Dietetic foods (e.g., supplementary foods for dietary use) 
excluding products of food categories 13.1 - 13.4 and 13.62200 mg/kg 2009 33
14.1.2.1 Fruit juice 1000 mg/kg 2005 33, 40 & 122
14.1.2.3 Concentrates for fruit juice 1000 mg/kg 2005 33, 40, 122 
& 127
14.1.3.1 Fruit nectar 1000 mg/kg 2005 33, 40 & 122
14.1.3.3 Concentrates for fruit nectar 1000 mg/kg 2005 33, 40, 122 
& 127
14.2.5 Mead 440 mg/kg 2009 33 & 88
14.2.6 Distilled spirituous beverages containing more than 15% 
alcohol440 mg/kg 2009 33 & 88
15.0 Ready-to-eat savouries 2200 mg/kg 2009 33
POLYDIMETHYLSILOXANE
Polydimethylsiloxane 900a INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedanticaking agent, antifoaming agent Function:
01.5.1 Milk powder and cream powder (plain) 10 mg/kg 1999
02.1.2 Vegetable oils and fats 10 mg/kg 2006
02.1.3 Lard, tallow, fish oil, and other animal fats 10 mg/kg 2006
02.2.2 Fat spreads, dairy fat spreads and blended spreads 10 mg/kg 2007 152
04.1.2.3 Fruit in vinegar, oil, or brine 10 mg/kg 1999
04.1.2.4 Canned or bottled (pasteurized) fruit 10 mg/kg 1999
04.1.2.5 Jams, jellies, marmelades 30 mg/kg 1999POLYDIMETHYLSILOXANE129 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedanticaking agent, antifoaming agent Function:
04.1.2.6 Fruit-based spreads (e.g., chutney) excluding products of 
food category 04.1.2.510 mg/kg 1999
04.1.2.9 Fruit-based desserts, including fruit-flavoured water-based 
desserts110 mg/kg 1999
04.1.2.10 Fermented fruit products 10 mg/kg 2008
04.2.2.1 Frozen vegetables (including mushrooms and fungi, roots 
and tubers, pulses and legumes, and aloe vera), seaweeds, 
and nuts and seeds10 mg/kg 1999 15
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 sauce10 mg/kg 1999
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 seaweeds10 mg/kg 1999
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)10 mg/kg 1999
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 04.2.2.550 mg/kg 2004
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 12.9.2.310 mg/kg 2008
05.1.5 Imitation chocolate, chocolate substitute products 10 mg/kg 1999
05.2 Confectionery including hard and soft candy, nougats, etc. 
other than food categories 05.1, 05.3 and 05.410 mg/kg 1999
05.3 Chewing gum 100 mg/kg 199906.4.3 Pre-cooked pastas and noodles and like products 50 mg/kg 2007 153
06.6 Batters (e.g., for breading or batters for fish or poultry) 10 mg/kg 199912.5 Soups and broths 10 mg/kg 1999
13.3 Dietetic foods intended for special medical purposes 
(excluding products of food category 13.1)50 mg/kg 2004
13.4 Dietetic formulae for slimming purposes and weight 
reduction50 mg/kg 2004
13.5 Dietetic foods (e.g., supplementary foods for dietary use) 
excluding products of food categories 13.1 - 13.4 and 13.650 mg/kg 2004
13.6 Food supplements 50 mg/kg 200414.1.4 Water-based flavoured drinks, including "sport," "energy," or 
"electrolyte" drinks and particulated drinks20 mg/kg 1999
14.2.1 Beer and malt beverages 10 mg/kg 199914.2.2 Cider and perry 10 mg/kg 1999
14.2.7 Aromatized alcoholic beverages (e.g., beer, wine and 
spirituous cooler-type beverages, low alcoholic refreshers)10 mg/kg 1999POLYETHYLENE GLYCOL130 CODEX STAN 192-1995 
Table One 
POLYETHYLENE GLYCOL
Polyethylene Glycol 1521 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedadjuvant, antifoaming agent, carrier solvent, emulsi fier, flavour enhancer, glazing agent, release agent, 
stabilizer, thickenerFunction:
04.1.1.2 Surface-treated fresh fruit GMP 2001
05.3 Chewing gum 20000 mg/kg 2001
11.6 Table-top sweeteners, including those containing high-
intensity sweeteners10000 mg/kg 2001
13.6 Food supplements 70000 mg/kg 2001
14.1.4 Water-based flavoured drinks, including "sport," "energy," or 
"electrolyte" drinks and particulated drinks1000 mg/kg 2001
POLYSORBATES
Polyoxyethylene (20) sorbitan monolaurate 432 INS: Polyoxyethylene (20) sorbitan monooleate 433 INS:
Polyoxyethylene (20) sorbitan 
monopalmitate434 INS: Polyoxyethylene (20) sorbitan monostearate 435 INS:
Polyoxyethylene (20) sorbitan tristearate 436 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedadjuvant, antifoaming agent, emulsifier, flour treatment agent, foaming agent, stabilizer Function:
01.1.2 Dairy-based drinks, flavoured and/or fermented (e.g., 
chocolate milk, cocoa, eggnog, drinking yoghurt, whey-based drinks)3000 mg/kg 2008
01.3.2 Beverage whiteners 4000 mg/kg 2007
01.4.1 Pasteurized cream (plain) 1000 mg/kg 2008
01.4.2 Sterilized and UHT creams, whipping and whipped creams, 
and reduced fat creams (plain)1000 mg/kg 2008
01.4.3 Clotted cream (plain) 1000 mg/kg 2008
01.4.4 Cream analogues 5000 mg/kg 2005
01.5.2 Milk and cream powder analogues 4000 mg/kg 2007
01.6.1 Unripened cheese 80 mg/kg 2008 38
01.7 Dairy-based desserts (e.g., pudding, fruit or flavoured 
yoghurt)3000 mg/kg 2007
02.1.2 Vegetable oils and fats 5000 mg/kg 2007 102
02.1.3 Lard, tallow, fish oil, and other animal fats 5000 mg/kg 2007 102
02.2.2 Fat spreads, dairy fat spreads and blended spreads 5000 mg/kg 2007 102
02.3 Fat emulsions mainly of type oil-in-water, including mixed 
and/or flavoured products based on fat emulsions5000 mg/kg 2007 102
02.4 Fat-based desserts excluding dairy-based dessert products 
of food category 01.73000 mg/kg 2007 102
03.0 Edible ices, including sherbet and sorbet 1000 mg/kg 200504.1.2.8 Fruit preparations, including pulp, purees, fruit toppings and 
coconut milk1000 mg/kg 2007 154POLYSORBATES131 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedadjuvant, antifoaming agent, emulsifier, flour treatment agent, foaming agent, stabilizer Function:
04.1.2.9 Fruit-based desserts, including fruit-flavoured water-based 
desserts3000 mg/kg 2007
04.1.2.11 Fruit fillings for pastries 3000 mg/kg 2007
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 04.2.2.53000 mg/kg 2007
05.1.2 Cocoa mixes (syrups) 500 mg/kg 2007
05.1.3 Cocoa-based spreads, including fillings 1000 mg/kg 2007
05.1.4 Cocoa and chocolate products 5000 mg/kg 2007 101
05.1.5 Imitation chocolate, chocolate substitute products 5000 mg/kg 200705.2 Confectionery including hard and soft candy, nougats, etc. 
other than food categories 05.1, 05.3 and 05.41000 mg/kg 2007
05.3 Chewing gum 5000 mg/kg 2007
05.4 Decorations (e.g., for fine bakery wares), toppings (non-
fruit) and sweet sauces3000 mg/kg 2007
06.4.2 Dried pastas and noodles and like products 5000 mg/kg 2008
06.4.3 Pre-cooked pastas and noodles and like products 5000 mg/kg 2007 153
06.5 Cereal and starch based desserts (e.g., rice pudding, 
tapioca pudding)3000 mg/kg 2005
06.6 Batters (e.g., for breading or batters for fish or poultry) 5000 mg/kg 2007 2
07.1.1 Breads and rolls 3000 mg/kg 200807.1.2 Crackers, excluding sweet crackers 5000 mg/kg 2008 11
07.1.3 Other ordinary bakery products (e.g., bagels, pita, English 
muffins)3000 mg/kg 2008 11
07.1.4 Bread-type products, including bread stuffing and bread 
crumbs3000 mg/kg 2008 11
07.1.5 Steamed breads and buns 3000 mg/kg 2008 11
07.1.6 Mixes for bread and ordinary bakery wares 3000 mg/kg 2008 11
07.2 Fine bakery wares (sweet, salty, savoury) and mixes 3000 mg/kg 200808.2 Processed meat, poultry, and game products in whole 
pieces or cuts5000 mg/kg 2007
08.3 Processed comminuted meat, poultry, and game products 5000 mg/kg 200708.4 Edible casings (e.g., sausage casings) 1500 mg/kg 2007
10.4 Egg-based desserts (e.g., custard) 3000 mg/kg 2007
12.1.1 Salt 10 mg/kg 2006
12.2.1 Herbs and spices 2000 mg/kg 2008
12.2.2 Seasonings and condiments 5000 mg/kg 2007
12.5 Soups and broths 1000 mg/kg 2005
12.6.1 Emulsified sauces (e.g., mayonnaise, salad dressing) 3000 mg/kg 2007POLYSORBATES132 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedadjuvant, antifoaming agent, emulsifier, flour treatment agent, foaming agent, stabilizer Function:
12.6.2 Non-emulsified sauces (e.g., ketchup, cheese sauce, cream 
sauce, brown gravy)5000 mg/kg 2007
12.6.3 Mixes for sauces and gravies 5000 mg/kg 2007 127
12.6.4 Clear sauces (e.g., fish sauce) 5000 mg/kg 2007
12.7 Salads (e.g., macaroni salad, potato salad) and sandwich 
spreads excluding cocoa- and nut-based spreads of food 
categories 04.2.2.5 and 05.1.32000 mg/kg 2007
13.3 Dietetic foods intended for special medical purposes 
(excluding products of food category 13.1)1000 mg/kg 2005
13.4 Dietetic formulae for slimming purposes and weight 
reduction1000 mg/kg 2005
13.6 Food supplements 25000 mg/kg 2007
14.1.4 Water-based flavoured drinks, including "sport," "energy," or 
"electrolyte" drinks and particulated drinks500 mg/kg 2007 127
14.2.6 Distilled spirituous beverages containing more than 15% 
alcohol120 mg/kg 2007
14.2.7 Aromatized alcoholic beverages (e.g., beer, wine and 
spirituous cooler-type beverages, low alcoholic refreshers)120 mg/kg 2007
POLYVINYL ALCOHOL
Polyvinyl alcohol 1203 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedglazing agent, stabilizer Function:
13.6 Food supplements 45000 mg/kg 2007
POLYVINYLPYRROLIDONE
Polyvinylpyrrolidone 1201 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedadjuvant, emulsifier, glazing agent, stabilizer, thickener Function:
04.1.1.2 Surface-treated fresh fruit GMP 1999
05.3 Chewing gum 10000 mg/kg 1999
11.6 Table-top sweeteners, including those containing high-
intensity sweeteners3000 mg/kg 1999
12.3 Vinegars 40 mg/kg 1999
13.6 Food supplements GMP 1999
14.1.4.3 Concentrates (liquid or solid) for water-based flavoured 
drinks500 mg/kg 1999
14.2.1 Beer and malt beverages 10 mg/kg 1999 36
14.2.2 Cider and perry 2 mg/kg 1999 36PONCEAU 4R (COCHINEAL RED A)133 CODEX STAN 192-1995 
Table One 
PONCEAU 4R (COCHINEAL RED A)
Ponceau 4R (Cochineal red A) 124 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedcolour Function:
01.1.2 Dairy-based drinks, flavoured and/or fermented (e.g., 
chocolate milk, cocoa, eggnog, drinking yoghurt, whey-
based drinks)150 mg/kg 2008 52 & 161
01.6.1 Unripened cheese 100 mg/kg 2008 3 & 161
01.6.2.2 Rind of ripened cheese 100 mg/kg 2008
01.6.4.2 Flavoured processed cheese, including containing fruit, 
vegetables, meat, etc.100 mg/kg 2008
01.6.5 Cheese analogues 100 mg/kg 2008 3
01.7 Dairy-based desserts (e.g., pudding, fruit or flavoured 
yoghurt)150 mg/kg 2008 161
02.4 Fat-based desserts excluding dairy-based dessert products 
of food category 01.750 mg/kg 2008
03.0 Edible ices, including sherbet and sorbet 50 mg/kg 2008
04.1.2.4 Canned or bottled (pasteurized) fruit 300 mg/kg 2008 161
04.1.2.5 Jams, jellies, marmelades 100 mg/kg 2008 161
04.1.2.6 Fruit-based spreads (e.g., chutney) excluding products of 
food category 04.1.2.5500 mg/kg 2008 161
04.1.2.7 Candied fruit 200 mg/kg 2008 161
04.1.2.8 Fruit preparations, including pulp, purees, fruit toppings and 
coconut milk50 mg/kg 2008 161 & 182
04.1.2.9 Fruit-based desserts, including fruit-flavoured water-based 
desserts50 mg/kg 2008 161
04.1.2.11 Fruit fillings for pastries 50 mg/kg 2008 161
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 12.9.2.3500 mg/kg 2008 161
05.1.4 Cocoa and chocolate products 300 mg/kg 2008 183
05.1.5 Imitation chocolate, chocolate substitute products 50 mg/kg 2008
05.2 Confectionery including hard and soft candy, nougats, etc. 
other than food categories 05.1, 05.3 and 05.4300 mg/kg 2008 161
05.3 Chewing gum 300 mg/kg 200805.4 Decorations (e.g., for fine bakery wares), toppings (non-
fruit) and sweet sauces50 mg/kg 2008
06.5 Cereal and starch based desserts (e.g., rice pudding, 
tapioca pudding)50 mg/kg 2008
07.2 Fine bakery wares (sweet, salty, savoury) and mixes 50 mg/kg 2008
08.4 Edible casings (e.g., sausage casings) 500 mg/kg 2008 16
09.2.2 Frozen battered fish, fish fillets, and fish products, including 
mollusks, crustac eans, and echinoderms500 mg/kg 2008 16 & 95PONCEAU 4R (COCHINEAL RED A)134 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedcolour Function:
09.2.3 Frozen minced and creamed fish products, including 
mollusks, crustac eans, and echinoderms500 mg/kg 2008 16 & 95
09.2.4.1 Cooked fish and fish products 500 mg/kg 2008 95
09.2.4.2 Cooked mollusks, crustac eans, and echinoderms 250 mg/kg 2008
09.2.5 Smoked, dried, fermented, and/or salted fish and fish 
products, including mollu sks, crustac eans, and echinoderms100 mg/kg 2008 22
09.3.3 Salmon substitutes, caviar, and other fish roe products 500 mg/kg 2008
09.3.4 Semi-preserved fish and fish products, including mollu sks, 
crustaceans, and echinoderms (e.g., fish paste), excluding 
products of food categories 09.3.1 - 09.3.3100 mg/kg 2008
09.4 Fully preserved, including canned or fermented fish and fish 
products, including mollu sks, crustac eans, and echinoderms500 mg/kg 2008
10.1 Fresh eggs 500 mg/kg 2008 4
10.4 Egg-based desserts (e.g., custard) 50 mg/kg 2008
11.4 Other sugars and syrups (e.g., xylose, maple syrup, sugar 
toppings)300 mg/kg 2008 159
12.2.2 Seasonings and condiments 500 mg/kg 200812.4 Mustards 300 mg/kg 2008
12.5 Soups and broths 50 mg/kg 2008
12.6 Sauces and like products 50 mg/kg 2008
12.7 Salads (e.g., macaroni salad, potato salad) and sandwich 
spreads excluding cocoa- and nut-based spreads of food 
categories 04.2.2.5 and 05.1.3200 mg/kg 2008
13.3 Dietetic foods intended for special medical purposes 
(excluding products of food category 13.1)50 mg/kg 2008
13.4 Dietetic formulae for slimming purposes and weight 
reduction50 mg/kg 2008
13.5 Dietetic foods (e.g., supplementary foods for dietary use) 
excluding products of food categories 13.1 - 13.4 and 13.6300 mg/kg 2008
13.6 Food supplements 300 mg/kg 2008
14.1.4 Water-based flavoured drinks, including "sport," "energy," or 
"electrolyte" drinks and particulated drinks50 mg/kg 2008
14.2.6 Distilled spirituous beverages containing more than 15% 
alcohol200 mg/kg 2008
14.2.7 Aromatized alcoholic beverages (e.g., beer, wine and 
spirituous cooler-type beverages, low alcoholic refreshers)200 mg/kg 2008
15.1 Snacks - potato, cereal, flour or starch based (from roots 
and tubers, pulses and legumes)200 mg/kg 2008
15.2 Processed nuts, including coated nuts and nut mixtures 
(with e.g., dried fruit)100 mg/kg 2008
POTASSIUM ASCORBATE
Potassium ascorbate 303 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedantioxidant Function:POTASSIUM ASCORBATE135 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedantioxidant Function:
14.1.2.1 Fruit juice GMP 2005
14.1.2.3 Concentrates for fruit juice GMP 2005 127
14.1.3.1 Fruit nectar GMP 200514.1.3.3 Concentrates for fruit nectar GMP 2005 127
POTASSIUM CARBONATE
Potassium carbonate 501(i) INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedacidity regulator, stabilizer Function:
01.8.2 Dried whey and whey products, excluding whey cheeses GMP 2006
POTASSIUM CHLORIDE
Potassium chloride 508 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedgelling agent, stabilizer, thickener Function:
01.8.2 Dried whey and whey products, excluding whey cheeses GMP 2006
POTASSIUM DIHYDROGEN CITRATE
Potassium dihydrogen citrate 332(i) INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedantioxidant, acidity regulator, emulsifier, sequestrant, stabilizer Function:
01.8.2 Dried whey and whey products, excluding whey cheeses GMP 2006
POTASSIUM HYDROGEN CARBONATE
Potassium hydrogen carbonate 501(ii) INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedacidity regulator, raising agent, stabilizer Function:
01.8.2 Dried whey and whey products, excluding whey cheeses GMP 2006
POTASSIUM HYDROXIDE
Potassium hydroxide 525 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedacidity regulator, stabilizer, thickener Function:POTASSIUM HYDROXIDE136 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedacidity regulator, stabilizer, thickener Function:
01.8.2 Dried whey and whey products, excluding whey cheeses GMP 2006
POWDERED CELLULOSE
Powdered cellulose 460(ii) INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedanticaking agent, bulking agent, emulsifier, stabilizer, thickener Function:
01.8.2 Dried whey and whey products, excluding whey cheeses 10000 mg/kg 2006
PROPIONIC ACID
Propionic acid 280 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedpreservative Function:
01.6.6 Whey protein cheese 3000 mg/kg 2006 70
PROPYL GALLATE
Propyl gallate 310 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedantioxidant Function:
01.5.1 Milk powder and cream powder (plain) 200 mg/kg 2001 15, 75 & 130
01.7 Dairy-based desserts (e.g., pudding, fruit or flavoured 
yoghurt)90 mg/kg 2001 2, 15 & 130
02.1.1 Butter oil, anhydrous milkfat, ghee 100 mg/kg 2006 15, 133 & 
171
02.1.2 Vegetable oils and fats 200 mg/kg 2006 15 & 130
02.1.3 Lard, tallow, fish oil, and other animal fats 200 mg/kg 2006 15 & 130
02.2.2 Fat spreads, dairy fat spreads and blended spreads 200 mg/kg 2004 15 & 130
02.3 Fat emulsions mainly of type oil-in-water, including mixed 
and/or flavoured products based on fat emulsions200 mg/kg 2004 15 & 130
02.4 Fat-based desserts excluding dairy-based dessert products 
of food category 01.7200 mg/kg 2004 15 & 130
04.1.2.9 Fruit-based desserts, including fruit-flavoured water-based 
desserts90 mg/kg 2001 2, 15 & 130
04.2.2.2 Dried vegetables (incl uding mushrooms and fungi, roots 
and tubers, pulses and legumes, and aloe vera), seaweeds, 
and nuts and seeds50 mg/kg 2001 15, 76 & 130
05.1 Cocoa products and chocolate products including imitations 
and chocolate substitutes200 mg/kg 2001 15 & 130
05.2 Confectionery including hard and soft candy, nougats, etc. 
other than food categories 05.1, 05.3 and 05.4200 mg/kg 2001 15 & 130
05.3 Chewing gum 1000 mg/kg 2001 130PROPYL GALLATE137 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedantioxidant Function:
05.4 Decorations (e.g., for fine bakery wares), toppings (non-
fruit) and sweet sauces200 mg/kg 2001 15 & 130
06.1 Whole, broken, or flaked grain, including rice 100 mg/kg 2001 15 & 130
06.3 Breakfast cereals, including rolled oats 200 mg/kg 2001 15 & 130
06.4.3 Pre-cooked pastas and noodles and like products 100 mg/kg 2001 15 & 130
06.5 Cereal and starch based desserts (e.g., rice pudding, 
tapioca pudding)90 mg/kg 2001 2, 15 & 130
07.1.3 Other ordinary bakery products (e.g., bagels, pita, English 
muffins)100 mg/kg 2001 15 & 130
07.2.3 Mixes for fine bakery wares (e.g., cakes, pancakes) 200 mg/kg 2001 15 & 130
08.2 Processed meat, poultry, and game products in whole 
pieces or cuts200 mg/kg 2001 15 & 130
08.3 Processed comminuted meat, poultry, and game products 200 mg/kg 2001 15 & 130
09.2.5 Smoked, dried, fermented, and/or salted fish and fish 
products, including mollu sks, crustac eans, and echinoderms100 mg/kg 2001 15 & 130
10.4 Egg-based desserts (e.g., custard) 90 mg/kg 2001 2, 15 & 130
12.2 Herbs, spices, seasonings and condiments (e.g., seasoning 
for instant noodles)200 mg/kg 2001 15 & 130
12.5.2 Mixes for soups and broths 200 mg/kg 2001 15 & 130
12.6 Sauces and like products 200 mg/kg 2001 15 & 130
13.6 Food supplements 400 mg/kg 2001 15 & 130
14.1.4 Water-based flavoured drinks, including "sport," "energy," or 
"electrolyte" drinks and particulated drinks1000 mg/kg 2001 15 & 130
15.1 Snacks - potato, cereal, flour or starch based (from roots 
and tubers, pulses and legumes)200 mg/kg 2005 15 & 130
15.2 Processed nuts, including coated nuts and nut mixtures 
(with e.g., dried fruit)200 mg/kg 2005 15 & 130
PROPYLENE GLYCOL ESTERS OF FATTY ACIDS
Propylene glycol esters of fatty acids 477 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedemulsifier, stabilizer Function:
01.1.2 Dairy-based drinks, flavoured and/or fermented (e.g., 
chocolate milk, cocoa, eggnog, drinking yoghurt, whey-
based drinks)5000 mg/kg 2001
01.3.2 Beverage whiteners 1000 mg/kg 2001
01.4.4 Cream analogues 5000 mg/kg 2001 86
01.5.2 Milk and cream powder analogues 100000 mg/kg 200101.7 Dairy-based desserts (e.g., pudding, fruit or flavoured 
yoghurt)5000 mg/kg 2001
02.1.2 Vegetable oils and fats 10000 mg/kg 2006
02.1.3 Lard, tallow, fish oil, and other animal fats 10000 mg/kg 2006PROPYLENE GLYCOL ESTERS OF FATTY ACIDS138 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedemulsifier, stabilizer Function:
02.2.2 Fat spreads, dairy fat spreads and blended spreads 20000 mg/kg 2001
02.3 Fat emulsions mainly of type oil-in-water, including mixed 
and/or flavoured products based on fat emulsions30000 mg/kg 2001
02.4 Fat-based desserts excluding dairy-based dessert products 
of food category 01.740000 mg/kg 2006
03.0 Edible ices, including sherbet and sorbet 5000 mg/kg 2001
04.1.2.8 Fruit preparations, including pulp, purees, fruit toppings and 
coconut milk40000 mg/kg 2001
04.1.2.9 Fruit-based desserts, including fruit-flavoured water-based 
desserts40000 mg/kg 2001
04.1.2.11 Fruit fillings for pastries 40000 mg/kg 2001
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 04.2.2.55000 mg/kg 2001
05.1.1 Cocoa mixes (powders) and cocoa mass/cake 5000 mg/kg 2007 97
05.2 Confectionery including hard and soft candy, nougats, etc. 
other than food categories 05.1, 05.3 and 05.45000 mg/kg 2001
05.3 Chewing gum 20000 mg/kg 2001
05.4 Decorations (e.g., for fine bakery wares), toppings (non-
fruit) and sweet sauces40000 mg/kg 2001
06.4.3 Pre-cooked pastas and noodles and like products 5000 mg/kg 2007 2 & 153
06.5 Cereal and starch based desserts (e.g., rice pudding, 
tapioca pudding)40000 mg/kg 2001
07.0 Bakery wares 15000 mg/kg 2001 11 & 72
10.4 Egg-based desserts (e.g., custard) 40000 mg/kg 2001
11.4 Other sugars and syrups (e.g., xylose, maple syrup, sugar 
toppings)5000 mg/kg 2001
13.3 Dietetic foods intended for special medical purposes 
(excluding products of food category 13.1)5000 mg/kg 2001
13.4 Dietetic formulae for slimming purposes and weight 
reduction5000 mg/kg 2001
14.1.4 Water-based flavoured drinks, including "sport," "energy," or 
"electrolyte" drinks and particulated drinks500 mg/kg 2001
PROTEASE
Protease 1101(i) INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedenzyme, flavour enhancer, flour treatment agent, glazing agent Function:
06.2.1 Flours  GMP 1999
QUILLAIA EXTRACTS
Quillaia extract type I 999(i) INS: Quillaia extract type 2 999(ii) INS:QUILLAIA EXTRACTS139 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedfoaming agent Function:
14.1.4 Water-based flavoured drinks, including "sport," "energy," or 
"electrolyte" drinks and particulated drinks50 mg/kg 2007 132 & 168
RIBOFLAVINS
Riboflavin, synthetic 101(i) INS: Riboflavin 5'-phosphate sodium 101(ii) INS:
Riboflavin (Bacillus subtilis) 101(iii) INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedcolour Function:
01.1.2 Dairy-based drinks, flavoured and/or fermented (e.g., 
chocolate milk, cocoa, eggnog, drinking yoghurt, whey-
based drinks)300 mg/kg 2008 52
01.3.2 Beverage whiteners 300 mg/kg 2005
01.5.2 Milk and cream powder analogues 300 mg/kg 2005
01.6.1 Unripened cheese 300 mg/kg 2005
01.6.2.1 Ripened cheese, includes rind 300 mg/kg 2005
01.6.2.2 Rind of ripened cheese 300 mg/kg 2005
01.6.4 Processed cheese 300 mg/kg 2005
01.6.5 Cheese analogues 300 mg/kg 2005
01.7 Dairy-based desserts (e.g., pudding, fruit or flavoured 
yoghurt)300 mg/kg 2005
02.2.2 Fat spreads, dairy fat spreads and blended spreads 300 mg/kg 200502.3 Fat emulsions mainly of type oil-in-water, including mixed 
and/or flavoured products based on fat emulsions300 mg/kg 2008
02.4 Fat-based desserts excluding dairy-based dessert products 
of food category 01.7300 mg/kg 2005
03.0 Edible ices, including sherbet and sorbet 500 mg/kg 2005
04.1.1.2 Surface-treated fresh fruit 300 mg/kg 2008 4 & 16
04.1.2.4 Canned or bottled (pasteurized) fruit 300 mg/kg 200504.1.2.5 Jams, jellies, marmelades 200 mg/kg 2005
04.1.2.6 Fruit-based spreads (e.g., chutney) excluding products of 
food category 04.1.2.5500 mg/kg 2005
04.1.2.7 Candied fruit 300 mg/kg 200504.1.2.8 Fruit preparations, including pulp, purees, fruit toppings and 
coconut milk300 mg/kg 2008 182
04.1.2.9 Fruit-based desserts, including fruit-flavoured water-based 
desserts300 mg/kg 2005
04.1.2.10 Fermented fruit products 500 mg/kg 2008
04.1.2.11 Fruit fillings for pastries 300 mg/kg 2005
04.2.1.2 Surface-treated fresh vegetables (including mushrooms and 
fungi, roots and tubers, pulses and legumes, and aloe vera), 
seaweeds, and nuts and seeds300 mg/kg 2008 4 & 16RIBOFLAVINS140 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedcolour Function:
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 sauce500 mg/kg 2005
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 04.2.2.5300 mg/kg 2008 92
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 12.9.2.3500 mg/kg 2008
05.1.5 Imitation chocolate, chocolate substitute products 1000 mg/kg 2005
05.2 Confectionery including hard and soft candy, nougats, etc. 
other than food categories 05.1, 05.3 and 05.41000 mg/kg 2005
05.3 Chewing gum 1000 mg/kg 2005
05.4 Decorations (e.g., for fine bakery wares), toppings (non-
fruit) and sweet sauces1000 mg/kg 2005
06.3 Breakfast cereals, including rolled oats 300 mg/kg 200506.4.3 Pre-cooked pastas and noodles and like products 300 mg/kg 2008 153
06.5 Cereal and starch based desserts (e.g., rice pudding, 
tapioca pudding)300 mg/kg 2005
06.6 Batters (e.g., for breading or batters for fish or poultry) 300 mg/kg 2005
07.2 Fine bakery wares (sweet, salty, savoury) and mixes 300 mg/kg 2005
08.2 Processed meat, poultry, and game products in whole 
pieces or cuts1000 mg/kg 2008 16
08.3 Processed comminuted meat, poultry, and game products 1000 mg/kg 2008 16
08.4 Edible casings (e.g., sausage casings) 1000 mg/kg 2008 16
09.2.1 Frozen fish, fish fillets, and fish products, including 
mollusks, crustac eans, and echinoderms1000 mg/kg 2008 95
09.2.2 Frozen battered fish, fish fillets, and fish products, including 
mollusks, crustac eans, and echinoderms300 mg/kg 2005 16
09.2.3 Frozen minced and creamed fish products, including 
mollusks, crustac eans, and echinoderms300 mg/kg 2005 16
09.2.4.1 Cooked fish and fish products 300 mg/kg 2008 95
09.2.4.2 Cooked mollusks, crustac eans, and echinoderms 300 mg/kg 2008
09.2.4.3 Fried fish and fish products, including mollu sks, 
crustaceans, and echinoderms300 mg/kg 2005 16
09.2.5 Smoked, dried, fermented, and/or salted fish and fish 
products, including mollu sks, crustac eans, and echinoderms300 mg/kg 2005 22
09.3.1 Fish and fish products, including mollu sks, crustac eans, 
and echinoderms, marinated and/or in jelly300 mg/kg 2005 16
09.3.2 Fish and fish products, including mollu sks, crustac eans, 
and echinoderms, pickled and/or in brine300 mg/kg 2005 16
09.3.3 Salmon substitutes, caviar, and other fish roe products 300 mg/kg 2005RIBOFLAVINS141 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedcolour Function:
09.3.4 Semi-preserved fish and fish products, including mollu sks, 
crustaceans, and echinoderms (e.g., fish paste), excluding 
products of food categories 09.3.1 - 09.3.3300 mg/kg 2005
09.4 Fully preserved, including canned or fermented fish and fish 
products, including mollu sks, crustac eans, and echinoderms500 mg/kg 2008 95
10.1 Fresh eggs 300 mg/kg 2005 4
10.4 Egg-based desserts (e.g., custard) 300 mg/kg 2005
11.3 Sugar solutions and syrups, also (partially) inverted, 
including treacle and molasses, excluding products of food 
category 11.1.3300 mg/kg 2005
11.4 Other sugars and syrups (e.g., xylose, maple syrup, sugar 
toppings)300 mg/kg 2005
12.2.2 Seasonings and condiments 350 mg/kg 2005
12.4 Mustards 300 mg/kg 2005
12.5 Soups and broths 200 mg/kg 2005
12.6 Sauces and like products 350 mg/kg 2005
12.7 Salads (e.g., macaroni salad, potato salad) and sandwich 
spreads excluding cocoa- and nut-based spreads of food 
categories 04.2.2.5 and 05.1.3300 mg/kg 2005
13.3 Dietetic foods intended for special medical purposes 
(excluding products of food category 13.1)300 mg/kg 2005
13.4 Dietetic formulae for slimming purposes and weight 
reduction300 mg/kg 2005
13.5 Dietetic foods (e.g., supplementary foods for dietary use) 
excluding products of food categories 13.1 - 13.4 and 13.6300 mg/kg 2005
13.6 Food supplements 300 mg/kg 2005
14.1.4 Water-based flavoured drinks, including "sport," "energy," or 
"electrolyte" drinks and particulated drinks50 mg/kg 2005
14.2.2 Cider and perry 300 mg/kg 200514.2.4 Wines (other than grape) 300 mg/kg 2005
14.2.7 Aromatized alcoholic beverages (e.g., beer, wine and 
spirituous cooler-type beverages, low alcoholic refreshers)100 mg/kg 2005
15.1 Snacks - potato, cereal, flour or starch based (from roots 
and tubers, pulses and legumes)1000 mg/kg 2005
15.2 Processed nuts, including coated nuts and nut mixtures 
(with e.g., dried fruit)1000 mg/kg 2005
SACCHARINS
Saccharin 954(i) INS: Calcium saccharin 954(ii) INS:
Potassium saccharin 954(iii) INS: Sodium saccharin 954(iv) INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedsweetener Function:
01.1.2 Dairy-based drinks, flavoured and/or fermented (e.g., 
chocolate milk, cocoa, eggnog, drinking yoghurt, whey-
based drinks)80 mg/kg 2007 161SACCHARINS142 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedsweetener Function:
01.6.5 Cheese analogues 100 mg/kg 2008 161
01.7 Dairy-based desserts (e.g., pudding, fruit or flavoured 
yoghurt)100 mg/kg 2007 161
02.4 Fat-based desserts excluding dairy-based dessert products 
of food category 01.7100 mg/kg 2007 161
03.0 Edible ices, including sherbet and sorbet 100 mg/kg 2007 161
04.1.2.3 Fruit in vinegar, oil, or brine 160 mg/kg 2007 144
04.1.2.4 Canned or bottled (pasteurized) fruit 200 mg/kg 2007 161
04.1.2.5 Jams, jellies, marmelades 200 mg/kg 2007 161
04.1.2.6 Fruit-based spreads (e.g., chutney) excluding products of 
food category 04.1.2.5200 mg/kg 2007 161
04.1.2.8 Fruit preparations, including pulp, purees, fruit toppings and 
coconut milk200 mg/kg 2007 161
04.1.2.9 Fruit-based desserts, including fruit-flavoured water-based 
desserts100 mg/kg 2007 161
04.1.2.10 Fermented fruit products 160 mg/kg 2008 161
04.2.2.1 Frozen vegetables (including mushrooms and fungi, roots 
and tubers, pulses and legumes, and aloe vera), seaweeds, 
and nuts and seeds500 mg/kg 2008 161
04.2.2.2 Dried vegetables (incl uding mushrooms and fungi, roots 
and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds500 mg/kg 2008 161
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 sauce160 mg/kg 2007 144
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 seaweeds160 mg/kg 2008 144 & 161
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)160 mg/kg 2008 161
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 04.2.2.5200 mg/kg 2008 161
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 12.9.2.3200 mg/kg 2008 161
04.2.2.8 Cooked or fried vegetables (including mushrooms and 
fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds160 mg/kg 2008 144 & 161
05.1.1 Cocoa mixes (powders) and cocoa mass/cake 100 mg/kg 2008 97 & 161
05.1.2 Cocoa mixes (syrups) 80 mg/kg 2007 161
05.1.3 Cocoa-based spreads, including fillings 200 mg/kg 2007 161
05.1.4 Cocoa and chocolate products 500 mg/kg 2007 161
05.1.5 Imitation chocolate, chocolate substitute products 500 mg/kg 2007 161SACCHARINS143 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedsweetener Function:
05.2 Confectionery including hard and soft candy, nougats, etc. 
other than food categories 05.1, 05.3 and 05.4500 mg/kg 2007 161 & 163
05.3 Chewing gum 2500 mg/kg 2007 161
05.4 Decorations (e.g., for fine bakery wares), toppings (non-
fruit) and sweet sauces500 mg/kg 2007 161
06.3 Breakfast cereals, including rolled oats 100 mg/kg 2008 161
06.5 Cereal and starch based desserts (e.g., rice pudding, 
tapioca pudding)100 mg/kg 2007 161
07.2 Fine bakery wares (sweet, salty, savoury) and mixes 170 mg/kg 2007 165
08.2.2 Heat-treated processed meat, poultry, and game products 
in whole pieces or cuts500 mg/kg 2008 161
08.3.2 Heat-treated processed comminuted meat, poultry, and 
game products500 mg/kg 2008 161
09.2.4.1 Cooked fish and fish products 500 mg/kg 2008 161
09.3.1 Fish and fish products, including mollu sks, crustac eans, 
and echinoderms, marinated and/or in jelly160 mg/kg 2007 144
09.3.2 Fish and fish products, including mollu sks, crustac eans, 
and echinoderms, pickled and/or in brine160 mg/kg 2007 144
09.3.4 Semi-preserved fish and fish products, including mollu sks, 
crustaceans, and echinoderms (e.g., fish paste), excluding 
products of food categories 09.3.1 - 09.3.3160 mg/kg 2007 144
09.4 Fully preserved, including canned or fermented fish and fish 
products, including mollu sks, crustac eans, and echinoderms200 mg/kg 2007 144
10.4 Egg-based desserts (e.g., custard) 100 mg/kg 2007 144
11.4 Other sugars and syrups (e.g., xylose, maple syrup, sugar 
toppings)300 mg/kg 2008 159
11.6 Table-top sweeteners, including those containing high-
intensity sweetenersGMP 2007
12.2.2 Seasonings and condiments 1500 mg/kg 2008 161
12.3 Vinegars 300 mg/kg 2008
12.4 Mustards 320 mg/kg 2007
12.5 Soups and broths 110 mg/kg 2007 161
12.6 Sauces and like products 160 mg/kg 200713.3 Dietetic foods intended for special medical purposes 
(excluding products of food category 13.1)200 mg/kg 2007
13.4 Dietetic formulae for slimming purposes and weight 
reduction300 mg/kg 2007
13.5 Dietetic foods (e.g., supplementary foods for dietary use) 
excluding products of food categories 13.1 - 13.4 and 13.6200 mg/kg 2007
13.6 Food supplements 1200 mg/kg 200714.1.3.1 Fruit nectar 80 mg/kg 2005
14.1.3.2 Vegetable nectar 80 mg/kg 2008 161
14.1.3.3 Concentrates for fruit nectar 80 mg/kg 2005 127
14.1.4.1 Carbonated water-based flavoured drinks 300 mg/kg 2008 161SACCHARINS144 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedsweetener Function:
14.1.4.2 Non-carbonated water-based flavoured drinks, including 
punches and ades300 mg/kg 2008 161
14.1.4.3 Concentrates (liquid or solid) for water-based flavoured 
drinks300 mg/kg 2008 127 & 161
14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other 
hot cereal and grain beverages, excluding cocoa200 mg/kg 2007 160
14.2.7 Aromatized alcoholic beverages (e.g., beer, wine and 
spirituous cooler-type beverages, low alcoholic refreshers)80 mg/kg 2007
15.0 Ready-to-eat savouries 100 mg/kg 2007
SALTS OF MYRISTIC, PALMIT IC & STEARIC ACIDS WITH 
AMMONIA, CALCIUM, POTASSIUM AND SODIUM
Salts of myristic, palmitic and stearic acids 
with ammonia, calcium, potassium and sodium470(i) INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedanticaking agent, emulsifier, stabilizer Function:
12.1.1 Salt GMP 2006 71
SHELLAC
Shellac 904 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedbulking agent, glazing agent, release agent Function:
04.1.1.2 Surface-treated fresh fruit GMP 2003
04.2.1.2 Surface-treated fresh vegetables (including mushrooms and 
fungi, roots and tubers, pulses and legumes, and aloe vera), 
seaweeds, and nuts and seedsGMP 2003 79
05.1.4 Cocoa and chocolate products GMP 2001 3
05.1.5 Imitation chocolate, chocolate substitute products GMP 2001 3
05.2 Confectionery including hard and soft candy, nougats, etc. 
other than food categories 05.1, 05.3 and 05.4GMP 2001 3
05.3 Chewing gum GMP 2003 3
05.4 Decorations (e.g., for fine bakery wares), toppings (non-
fruit) and sweet saucesGMP 2003
07.2 Fine bakery wares (sweet, salty, savoury) and mixes GMP 2001 3
13.6 Food supplements GMP 2001 3
14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other 
hot cereal and grain beverages, excluding cocoaGMP 2001 108
15.0 Ready-to-eat savouries GMP 2001 3SILICON DIOXIDE, AMORPHOUS145 CODEX STAN 192-1995 
Table One 
SILICON DIOXIDE, AMORPHOUS
Silicon dioxide, amorphous 551 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedanticaking agent, filter aid Function:
01.8.2 Dried whey and whey products, excluding whey cheeses 10000 mg/kg 2006
11.1.2 Powdered sugar, powdered dextrose 15000 mg/kg 2006 56
12.1.1 Salt GMP 2006
SODIUM ALUMINOSILICATE
Sodium aluminosilicate 554 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedanticaking agent Function:
01.8.2 Dried whey and whey products, excluding whey cheeses 10000 mg/kg 2006
11.1.2 Powdered sugar, powdered dextrose 15000 mg/kg 2006 56
12.1.1 Salt GMP 2006
SODIUM ASCORBATE
Sodium ascorbate 301 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedantioxidant, colour retention agent Function:
14.1.2.1 Fruit juice GMP 2005
14.1.2.3 Concentrates for fruit juice GMP 2005 127
14.1.3.1 Fruit nectar GMP 200514.1.3.3 Concentrates for fruit nectar GMP 2005 127
SODIUM CARBONATE
Sodium carbonate 500(i) INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedanticaking agent, acidity regulator, raising agent, stabilizer Function:
01.8.2 Dried whey and whey products, excluding whey cheeses GMP 2006
02.2.1 Butter GMP 2008
SODIUM DIHYDROGEN CITRATE
Sodium dihydrogen citrate 331(i) INS:146 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedantioxidant, acidity regulator, emulsifier, sequestrant, stabilizer Function:
01.8.2 Dried whey and whey products, excluding whey cheeses GMP 2006
02.1.1 Butter oil, anhydrous milkfat, ghee GMP 2006 171
SODIUM HYDROGEN CARBONATE
Sodium hydrogen carbonate 500(ii) INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedanticaking agent, acidity regulator, raising agent, stabilizer Function:
01.8.2 Dried whey and whey products, excluding whey cheeses GMP 2006
02.2.1 Butter GMP 2008
SODIUM HYDROXIDE
Sodium hydroxide 524 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedacidity regulator Function:
01.8.2 Dried whey and whey products, excluding whey cheeses GMP 200602.2.1 Butter GMP 2008
SODIUM PROPIONATE
Sodium propionate 281 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedpreservative Function:
01.6.6 Whey protein cheese 3000 mg/kg 2006 70
SODIUM SESQUICARBONATE
Sodium sesquicarbonate 500(iii) INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedacidity regulator, anticaking agent, raising agent Function:
01.8.2 Dried whey and whey products, excluding whey cheeses GMP 2006
SORBATES
Sorbic acid 200 INS: Sodium sorbate 201 INS:
Potassium sorbate 202 INS: Calcium sorbate 203 INS:147 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedantioxidant, preservative, stabilizer Function:
01.3.2 Beverage whiteners 200 mg/kg 2009 42
01.6.3 Whey cheese 1000 mg/kg 2006 42
01.6.6 Whey protein cheese 3000 mg/kg 2006 42
02.2.2 Fat spreads, dairy fat spreads and blended spreads 2000 mg/kg 2009 42
02.3 Fat emulsions mainly of type oil-in-water, including mixed 
and/or flavoured products based on fat emulsions1000 mg/kg 2009 42
04.1.2.3 Fruit in vinegar, oil, or brine 1000 mg/kg 2009 42
04.1.2.6 Fruit-based spreads (e.g., chutney) excluding products of 
food category 04.1.2.51000 mg/kg 2009 42
04.1.2.10 Fermented fruit products 1000 mg/kg 2009 42
04.1.2.11 Fruit fillings for pastries 1000 mg/kg 2009 42
04.1.2.12 Cooked fruit 1200 mg/kg 2009 42
05.1.5 Imitation chocolate, chocolate substitute products 1500 mg/kg 2009 42
05.3 Chewing gum 1500 mg/kg 2009 42
06.6 Batters (e.g., for breading or batters for fish or poultry) 2000 mg/kg 2009 42
09.2.4.1 Cooked fish and fish products 2000 mg/kg 2009 42
09.2.4.2 Cooked mollusks, crustac eans, and echinoderms 2000 mg/kg 2009 42 & 82
10.2.1 Liquid egg products 5000 mg/kg 2009 42
10.2.2 Frozen egg products 1000 mg/kg 2009 42
10.2.3 Dried and/or heat coagulated egg products 1000 mg/kg 2009 42
10.4 Egg-based desserts (e.g., custard) 1000 mg/kg 2009 42
11.4 Other sugars and syrups (e.g., xylose, maple syrup, sugar 
toppings)1000 mg/kg 2009 42
12.2 Herbs, spices, seasonings and condiments (e.g., seasoning 
for instant noodles)1000 mg/kg 2009 42
12.7 Salads (e.g., macaroni salad, potato salad) and sandwich 
spreads excluding cocoa- and nut-based spreads of food 
categories 04.2.2.5 and 05.1.31500 mg/kg 2009 42
13.3 Dietetic foods intended for special medical purposes 
(excluding products of food category 13.1)1500 mg/kg 2009 42
13.4 Dietetic formulae for slimming purposes and weight 
reduction1500 mg/kg 2009 42
14.1.2.1 Fruit juice 1000 mg/kg 2005 42, 91 & 122
14.1.2.3 Concentrates for fruit juice 1000 mg/kg 2005 42, 91, 122 
& 127
14.1.3.1 Fruit nectar 1000 mg/kg 2005 42, 91 & 122
14.1.3.3 Concentrates for fruit nectar 1000 mg/kg 2005 42, 91, 122 
& 127
15.1 Snacks - potato, cereal, flour or starch based (from roots 
and tubers, pulses and legumes)1000 mg/kg 2009 42
15.2 Processed nuts, including coated nuts and nut mixtures 
(with e.g., dried fruit)1000 mg/kg 2009 42148 CODEX STAN 192-1995 
Table One 
STANNOUS CHLORIDE
Stannous chloride 512 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedantioxidant, colour retention agent, preservative, sequestrant Function:
04.1.2.4 Canned or bottled (pasteurized) fruit 20 mg/kg 2001 43
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 seaweeds25 mg/kg 2001 43
14.1.4 Water-based flavoured drinks, including "sport," "energy," or 
"electrolyte" drinks and particulated drinks20 mg/kg 2001 43
STEAROYL LACTYLATES
Sodium stearoyl lactylate 481(i) INS: Calcium stearoyl lactylate 482(i) INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedemulsifier, stabilizer, thickener Function:
02.2.2 Fat spreads, dairy fat spreads and blended spreads 10000 mg/kg 2009
STEARYL CITRATE
Stearyl citrate 484 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedantifoaming agent, emulsifier, sequestrant Function:
02.1.2 Vegetable oils and fats GMP 2006
02.1.3 Lard, tallow, fish oil, and other animal fats GMP 2006
05.3 Chewing gum 15000 mg/kg 1999
14.1.4 Water-based flavoured drinks, including "sport," "energy," or 
"electrolyte" drinks and particulated drinks500 mg/kg 1999
SUCRALOSE (TRICHLOROGALACTOSUCROSE)
Sucralose (Trichlorogalactosucrose) 955 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedsweetener Function:
01.1.2 Dairy-based drinks, flavoured and/or fermented (e.g., 
chocolate milk, cocoa, eggnog, drinking yoghurt, whey-
based drinks)300 mg/kg 2007 161
01.3.2 Beverage whiteners 580 mg/kg 2008 161
01.4.4 Cream analogues 580 mg/kg 2008 161
01.6.5 Cheese analogues 500 mg/kg 2008 161
01.7 Dairy-based desserts (e.g., pudding, fruit or flavoured 
yoghurt)400 mg/kg 2007 161149 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedsweetener Function:
02.4 Fat-based desserts excluding dairy-based dessert products 
of food category 01.7400 mg/kg 2007 161
03.0 Edible ices, including sherbet and sorbet 320 mg/kg 2007 161
04.1.2.1 Frozen fruit 400 mg/kg 2008 161
04.1.2.2 Dried fruit 1500 mg/kg 2008 161
04.1.2.3 Fruit in vinegar, oil, or brine 180 mg/kg 2007 144
04.1.2.4 Canned or bottled (pasteurized) fruit 400 mg/kg 2007 161
04.1.2.5 Jams, jellies, marmelades 400 mg/kg 2007 161
04.1.2.6 Fruit-based spreads (e.g., chutney) excluding products of 
food category 04.1.2.5400 mg/kg 2007 161
04.1.2.7 Candied fruit 800 mg/kg 2007 161
04.1.2.8 Fruit preparations, including pulp, purees, fruit toppings and 
coconut milk400 mg/kg 2007 161
04.1.2.9 Fruit-based desserts, including fruit-flavoured water-based 
desserts400 mg/kg 2007 161
04.1.2.10 Fermented fruit products 150 mg/kg 2007 161
04.1.2.11 Fruit fillings for pastries 400 mg/kg 2007 161
04.1.2.12 Cooked fruit 150 mg/kg 2008 161
04.2.2.1 Frozen vegetables (including mushrooms and fungi, roots 
and tubers, pulses and legumes, and aloe vera), seaweeds, 
and nuts and seeds150 mg/kg 2008 161
04.2.2.2 Dried vegetables (incl uding mushrooms and fungi, roots 
and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds580 mg/kg 2008 161
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 sauce400 mg/kg 2007
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 seaweeds580 mg/kg 2008 161
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)400 mg/kg 2007 161 & 169
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 04.2.2.5400 mg/kg 2007 161
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 12.9.2.3580 mg/kg 2008 161
04.2.2.8 Cooked or fried vegetables (including mushrooms and 
fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds150 mg/kg 2008 144 & 161
05.1.1 Cocoa mixes (powders) and cocoa mass/cake 580 mg/kg 2007 97
05.1.2 Cocoa mixes (syrups) 400 mg/kg 2007 97 & 161150 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedsweetener Function:
05.1.3 Cocoa-based spreads, including fillings 400 mg/kg 2007 161 & 169
05.1.4 Cocoa and chocolate products 800 mg/kg 2007 161
05.1.5 Imitation chocolate, chocolate substitute products 800 mg/kg 2007 161
05.2 Confectionery including hard and soft candy, nougats, etc. 
other than food categories 05.1, 05.3 and 05.41800 mg/kg 2008 161 & 164
05.3 Chewing gum 5000 mg/kg 2007 161
05.4 Decorations (e.g., for fine bakery wares), toppings (non-
fruit) and sweet sauces1000 mg/kg 2008 161
06.3 Breakfast cereals, including rolled oats 1000 mg/kg 2008 161
06.5 Cereal and starch based desserts (e.g., rice pudding, 
tapioca pudding)400 mg/kg 2007 161
06.7 Pre-cooked or processed rice products, including rice cakes 
(Oriental type only)200 mg/kg 2007 72
07.1 Bread and ordinary bakery wares 650 mg/kg 2008 161
07.2 Fine bakery wares (sweet, salty, savoury) and mixes 700 mg/kg 2008 161 & 165
09.3 Semi-preserved fish and fish products, including mollu sks, 
crustaceans, and echinoderms120 mg/kg 2007 144
09.4 Fully preserved, including canned or fermented fish and fish 
products, including mollu sks, crustac eans, and echinoderms120 mg/kg 2007 144
10.4 Egg-based desserts (e.g., custard) 400 mg/kg 2007 161
11.4 Other sugars and syrups (e.g., xylose, maple syrup, sugar 
toppings)1500 mg/kg 2008 159 & 161
11.6 Table-top sweeteners, including those containing high-
intensity sweetenersGMP 2007
12.2.1 Herbs and spices 400 mg/kg 2008 161
12.2.2 Seasonings and condiments 700 mg/kg 2008 161
12.3 Vinegars 400 mg/kg 2008 161
12.4 Mustards 140 mg/kg 2007
12.5 Soups and broths 600 mg/kg 2008 161
12.6 Sauces and like products 450 mg/kg 2007 127
12.7 Salads (e.g., macaroni salad, potato salad) and sandwich 
spreads excluding cocoa- and nut-based spreads of food 
categories 04.2.2.5 and 05.1.31250 mg/kg 2007 161 & 169
13.3 Dietetic foods intended for special medical purposes 
(excluding products of food category 13.1)400 mg/kg 2007
13.4 Dietetic formulae for slimming purposes and weight 
reduction320 mg/kg 2007
13.5 Dietetic foods (e.g., supplementary foods for dietary use) 
excluding products of food categories 13.1 - 13.4 and 13.6400 mg/kg 2007
13.6 Food supplements 2400 mg/kg 2007
14.1.3.1 Fruit nectar 300 mg/kg 2005
14.1.3.2 Vegetable nectar 300 mg/kg 2007 161
14.1.3.3 Concentrates for fruit nectar 300 mg/kg 2005 127151 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedsweetener Function:
14.1.3.4 Concentrates for vegetable nectar 300 mg/kg 2007 127 & 161
14.1.4 Water-based flavoured drinks, including "sport," "energy," or 
"electrolyte" drinks and particulated drinks300 mg/kg 2007 127 & 161
14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other 
hot cereal and grain beverages, excluding cocoa300 mg/kg 2007 160 & 161
14.2.7 Aromatized alcoholic beverages (e.g., beer, wine and 
spirituous cooler-type beverages, low alcoholic refreshers)700 mg/kg 2008 161
15.0 Ready-to-eat savouries 1000 mg/kg 2008 161
SUCROGLYCERIDES
Sucroglycerides 474 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedemulsifier, stabilizer, thickener Function:
01.1.2 Dairy-based drinks, flavoured and/or fermented (e.g., 
chocolate milk, cocoa, eggnog, drinking yoghurt, whey-
based drinks)5000 mg/kg 2009
01.5.1 Milk powder and cream powder (plain) 10000 mg/kg 2009
01.7 Dairy-based desserts (e.g., pudding, fruit or flavoured 
yoghurt)5000 mg/kg 2009
02.3 Fat emulsions mainly of type oil-in-water, including mixed 
and/or flavoured products based on fat emulsions10000 mg/kg 2009 102
02.4 Fat-based desserts excluding dairy-based dessert products 
of food category 01.75000 mg/kg 2009
03.0 Edible ices, including sherbet and sorbet 5000 mg/kg 2009
04.1.1.2 Surface-treated fresh fruit GMP 2009
04.1.2.9 Fruit-based desserts, including fruit-flavoured water-based 
desserts5000 mg/kg 2009
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 04.2.2.55000 mg/kg 2009
05.2 Confectionery including hard and soft candy, nougats, etc. 
other than food categories 05.1, 05.3 and 05.45000 mg/kg 2009
05.3 Chewing gum 10000 mg/kg 2009
06.5 Cereal and starch based desserts (e.g., rice pudding, 
tapioca pudding)5000 mg/kg 2009
07.2 Fine bakery wares (sweet, salty, savoury) and mixes 10000 mg/kg 200908.2.2 Heat-treated processed meat, poultry, and game products 
in whole pieces or cuts5000 mg/kg 2009 15
08.3.2 Heat-treated processed comminuted meat, poultry, and 
game products5000 mg/kg 2009 15
10.4 Egg-based desserts (e.g., custard) 5000 mg/kg 2009
12.5 Soups and broths 2000 mg/kg 2009
12.6 Sauces and like products 10000 mg/kg 2009152 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedemulsifier, stabilizer, thickener Function:
13.3 Dietetic foods intended for special medical purposes 
(excluding products of food category 13.1)5000 mg/kg 2009
13.4 Dietetic formulae for slimming purposes and weight 
reduction5000 mg/kg 2009
14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other 
hot cereal and grain beverages, excluding cocoa1000 mg/kg 2009 176
14.2.6 Distilled spirituous beverages containing more than 15% 
alcohol5000 mg/kg 2009
SUCROSE ACETATE ISOBUTYRATE
Sucrose acetate isobutyrate 444 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedacidity regulator, adjuvant, emulsifier, stabilizer Function:
14.1.4 Water-based flavoured drinks, including "sport," "energy," or 
"electrolyte" drinks and particulated drinks500 mg/kg 1999
SULFITES
Sulfur dioxide 220 INS: Sodium sulfite 221 INS:
Sodium hydrogen sulfite 222 INS: Sodium metabisulfite 223 INS:
Potassium metabisulfite 224 INS: Potassium sulfite 225 INS:
Calcium hydrogen sulfite 227 INS: Potassium bisulfite 228 INS:
Sodium thiosulfate 539 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedantioxidant, bleaching agent (not for flour), preservative, flour treatment agent Function:
04.1.1.2 Surface-treated fresh fruit 50 mg/kg 2006 44
04.1.2.1 Frozen fruit 500 mg/kg 2007 44 & 155
04.1.2.2 Dried fruit 1000 mg/kg 2006 44 & 135
04.1.2.3 Fruit in vinegar, oil, or brine 100 mg/kg 2006 44
04.1.2.5 Jams, jellies, marmelades 100 mg/kg 2008 44
04.1.2.6 Fruit-based spreads (e.g., chutney) excluding products of 
food category 04.1.2.5500 mg/kg 2006 44
04.1.2.7 Candied fruit 100 mg/kg 2006 44
04.1.2.8 Fruit preparations, including pulp, purees, fruit toppings and 
coconut milk500 mg/kg 2006 44
04.1.2.9 Fruit-based desserts, including fruit-flavoured water-based 
desserts100 mg/kg 2008 44
04.1.2.10 Fermented fruit products 100 mg/kg 2008 44
04.1.2.11 Fruit fillings for pastries 100 mg/kg 2006 44153 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedantioxidant, bleaching agent (not for flour), preservative, flour treatment agent Function:
04.2.1.3 Peeled, cut or shredded fresh vegetables (including 
mushrooms and fungi, roots and tubers, pulses and 
legumes, and aloe vera), seaweeds, and nuts and seeds50 mg/kg 2006 44, 76 & 136
04.2.2.1 Frozen vegetables (including mushrooms and fungi, roots 
and tubers, pulses and legumes, and aloe vera), seaweeds, 
and nuts and seeds50 mg/kg 2006 44, 76, 136 
& 137
04.2.2.2 Dried vegetables (incl uding mushrooms and fungi, roots 
and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds500 mg/kg 2006 44 & 105
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 sauce100 mg/kg 2006 44
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 seaweeds50 mg/kg 2006 44
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)500 mg/kg 2006 44 & 138
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 04.2.2.5500 mg/kg 2006 44
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 12.9.2.3500 mg/kg 2006 44
06.2.1 Flours  200 mg/kg 2006 44
06.2.2 Starches 50 mg/kg 2006 44
06.4.3 Pre-cooked pastas and noodles and like products 20 mg/kg 2006 44
07.2 Fine bakery wares (sweet, salty, savoury) and mixes 50 mg/kg 2006 44
09.1.2 Fresh mollusks, crustac eans, and echinoderms 100 mg/kg 2006 44
09.2.1 Frozen fish, fish fillets, and fish products, including 
mollusks, crustac eans, and echinoderms100 mg/kg 2006 44 & 139
09.2.4.2 Cooked mollusks, crustac eans, and echinoderms 150 mg/kg 2007 44
09.2.5 Smoked, dried, fermented, and/or salted fish and fish 
products, including mollu sks, crustac eans, and echinoderms30 mg/kg 2007 44
09.4 Fully preserved, including canned or fermented fish and fish 
products, including mollu sks, crustac eans, and echinoderms150 mg/kg 2007 44 & 140
11.1.1 White sugar, dextrose anhydrous, dextrose monohydrate, 
fructose15 mg/kg 2005 44
11.1.2 Powdered sugar, powdered dextrose 15 mg/kg 2005 44
11.1.3 Soft white sugar, soft brown sugar, glucose syrup, dried 
glucose syrup, raw cane sugar20 mg/kg 2006 44 & 111
11.1.5 Plantation or mill white sugar 70 mg/kg 2005 44
11.2 Brown sugar excluding products of food category 11.1.3 40 mg/kg 2006 44
11.3 Sugar solutions and syrups, also (partially) inverted, 
including treacle and molasses, excluding products of food category 11.1.370 mg/kg 2007 44154 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedantioxidant, bleaching agent (not for flour), preservative, flour treatment agent Function:
11.4 Other sugars and syrups (e.g., xylose, maple syrup, sugar 
toppings)40 mg/kg 2006 44
12.2.1 Herbs and spices 150 mg/kg 2006 44
12.2.2 Seasonings and condiments 200 mg/kg 2006 44
12.3 Vinegars 100 mg/kg 2006 44
12.4 Mustards 250 mg/kg 2007 44 & 106
12.6 Sauces and like products 300 mg/kg 2007 44
14.1.2.1 Fruit juice 50 mg/kg 2005 44 & 122
14.1.2.2 Vegetable juice 50 mg/kg 2006 44 & 122
14.1.2.3 Concentrates for fruit juice 50 mg/kg 2005 44, 122 & 
127
14.1.2.4 Concentrates for vegetable juice 50 mg/kg 2006 44, 122 & 
127
14.1.3.1 Fruit nectar 50 mg/kg 2005 44 & 122
14.1.3.2 Vegetable nectar 50 mg/kg 2006 44 & 122
14.1.3.3 Concentrates for fruit nectar 50 mg/kg 2005 44, 122 & 
127
14.1.3.4 Concentrates for vegetable nectar 50 mg/kg 2006 44, 122 & 
127
14.1.4 Water-based flavoured drinks, including "sport," "energy," or 
"electrolyte" drinks and particulated drinks70 mg/kg 2006 44, 127 & 
143
14.2.1 Beer and malt beverages 50 mg/kg 2006 44
14.2.2 Cider and perry 200 mg/kg 2006 44
14.2.3 Grape wines 350 mg/kg 2006 44 & 103
14.2.4 Wines (other than grape) 200 mg/kg 2006 44
14.2.5 Mead 200 mg/kg 2006 44
14.2.6 Distilled spirituous beverages containing more than 15% 
alcohol200 mg/kg 2006 44
14.2.7 Aromatized alcoholic beverages (e.g., beer, wine and 
spirituous cooler-type beverages, low alcoholic refreshers)350 mg/kg 2007 44 & 170
15.1 Snacks - potato, cereal, flour or starch based (from roots 
and tubers, pulses and legumes)50 mg/kg 2006 44
SUNSET YELLOW FCF
Sunset yellow FCF 110 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedcolour Function:
01.1.2 Dairy-based drinks, flavoured and/or fermented (e.g., 
chocolate milk, cocoa, eggnog, drinking yoghurt, whey-
based drinks)300 mg/kg 2008 52
01.6.1 Unripened cheese 300 mg/kg 2008 3155 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedcolour Function:
01.6.2.2 Rind of ripened cheese 300 mg/kg 2008
01.6.4 Processed cheese 200 mg/kg 2008 3
01.6.5 Cheese analogues 300 mg/kg 2008 3
01.7 Dairy-based desserts (e.g., pudding, fruit or flavoured 
yoghurt)300 mg/kg 2009 161
02.1.3 Lard, tallow, fish oil, and other animal fats 300 mg/kg 2008 161
02.4 Fat-based desserts excluding dairy-based dessert products 
of food category 01.750 mg/kg 2008
03.0 Edible ices, including sherbet and sorbet 50 mg/kg 2008
04.1.2.5 Jams, jellies, marmelades 300 mg/kg 2008 161
04.1.2.6 Fruit-based spreads (e.g., chutney) excluding products of 
food category 04.1.2.5300 mg/kg 2008 161
04.1.2.7 Candied fruit 200 mg/kg 2008 161
04.1.2.8 Fruit preparations, including pulp, purees, fruit toppings and 
coconut milk300 mg/kg 2008 161 & 182
04.1.2.9 Fruit-based desserts, including fruit-flavoured water-based 
desserts50 mg/kg 2008 161
04.1.2.11 Fruit fillings for pastries 300 mg/kg 2008 161
04.2.1.2 Surface-treated fresh vegetables (including mushrooms and 
fungi, roots and tubers, pulses and legumes, and aloe vera), 
seaweeds, and nuts and seeds300 mg/kg 2008 4 & 16
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 04.2.2.550 mg/kg 2008 92
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 12.9.2.3200 mg/kg 2008 92
05.1.4 Cocoa and chocolate products 400 mg/kg 2008 183
05.1.5 Imitation chocolate, chocolate substitute products 300 mg/kg 2008 161
05.2 Confectionery including hard and soft candy, nougats, etc. 
other than food categories 05.1, 05.3 and 05.4300 mg/kg 2008 161
05.3 Chewing gum 300 mg/kg 2008
05.4 Decorations (e.g., for fine bakery wares), toppings (non-
fruit) and sweet sauces300 mg/kg 2008
06.3 Breakfast cereals, including rolled oats 300 mg/kg 2008 161
06.4.3 Pre-cooked pastas and noodles and like products 300 mg/kg 2008 153
06.5 Cereal and starch based desserts (e.g., rice pudding, 
tapioca pudding)50 mg/kg 2008
07.2 Fine bakery wares (sweet, salty, savoury) and mixes 50 mg/kg 2008
08.1 Fresh meat, poultry, and game 300 mg/kg 2008 4 & 16
08.2 Processed meat, poultry, and game products in whole 
pieces or cuts300 mg/kg 2008 16156 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedcolour Function:
08.3.1.1 Cured (including salted) non-heat treated processed 
comminuted meat, poultry, and game products300 mg/kg 2008 16
08.3.1.2 Cured (including salted) and dried non-heat treated 
processed comminuted meat, poultry, and game products135 mg/kg 2008
08.3.1.3 Fermented non-heat treated processed comminuted meat, 
poultry, and game products300 mg/kg 2008 16
08.3.2 Heat-treated processed comminuted meat, poultry, and 
game products300 mg/kg 2008 16
08.3.3 Frozen processed comminuted meat, poultry, and game 
products300 mg/kg 2008 16
08.4 Edible casings (e.g., sausage casings) 300 mg/kg 2008 16
09.1.1 Fresh fish 300 mg/kg 2008 4, 16 & 50
09.1.2 Fresh mollusks, crustac eans, and echinoderms 300 mg/kg 2008 4 & 16
09.2.1 Frozen fish, fish fillets, and fish products, including 
mollusks, crustac eans, and echinoderms300 mg/kg 2008 95
09.2.2 Frozen battered fish, fish fillets, and fish products, including 
mollusks, crustac eans, and echinoderms300 mg/kg 2008 16
09.2.3 Frozen minced and creamed fish products, including 
mollusks, crustac eans, and echinoderms300 mg/kg 2008 16 & 95
09.2.4.1 Cooked fish and fish products 300 mg/kg 2008 95
09.2.4.2 Cooked mollusks, crustac eans, and echinoderms 250 mg/kg 2008
09.2.4.3 Fried fish and fish products, including mollu sks, 
crustaceans, and echinoderms300 mg/kg 2008 16
09.2.5 Smoked, dried, fermented, and/or salted fish and fish 
products, including mollu sks, crustac eans, and echinoderms100 mg/kg 2008 22
09.3.1 Fish and fish products, including mollu sks, crustac eans, 
and echinoderms, marinated and/or in jelly300 mg/kg 2008 16
09.3.2 Fish and fish products, including mollu sks, crustac eans, 
and echinoderms, pickled and/or in brine300 mg/kg 2008 16
09.3.3 Salmon substitutes, caviar, and other fish roe products 300 mg/kg 2008
09.3.4 Semi-preserved fish and fish products, including mollu sks, 
crustaceans, and echinoderms (e.g., fish paste), excluding 
products of food categories 09.3.1 - 09.3.3300 mg/kg 2008
09.4 Fully preserved, including canned or fermented fish and fish 
products, including mollu sks, crustac eans, and echinoderms300 mg/kg 2008 95
10.1 Fresh eggs GMP 2008 4
10.4 Egg-based desserts (e.g., custard) 50 mg/kg 2008
12.2.2 Seasonings and condiments 300 mg/kg 2008
12.4 Mustards 300 mg/kg 2008
12.5 Soups and broths 50 mg/kg 2008
12.6 Sauces and like products 300 mg/kg 2008
13.3 Dietetic foods intended for special medical purposes 
(excluding products of food category 13.1)50 mg/kg 2008
13.4 Dietetic formulae for slimming purposes and weight 
reduction50 mg/kg 2008157 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedcolour Function:
13.5 Dietetic foods (e.g., supplementary foods for dietary use) 
excluding products of food categories 13.1 - 13.4 and 13.6300 mg/kg 2008
13.6 Food supplements 300 mg/kg 2008
14.1.4 Water-based flavoured drinks, including "sport," "energy," or 
"electrolyte" drinks and particulated drinks100 mg/kg 2008 127 & 161
14.2.6 Distilled spirituous beverages containing more than 15% 
alcohol200 mg/kg 2008
14.2.7 Aromatized alcoholic beverages (e.g., beer, wine and 
spirituous cooler-type beverages, low alcoholic refreshers)200 mg/kg 2008
15.1 Snacks - potato, cereal, flour or starch based (from roots 
and tubers, pulses and legumes)200 mg/kg 2008
TALC
Talc 553(iii) INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedanticaking agent Function:
01.8.2 Dried whey and whey products, excluding whey cheeses 10000 mg/kg 2006
TARTRATES
L(+)-Tartaric acid 334 INS: Monosodium tartrate 335(i) INS:
Sodium L(+)-tartrate 335(ii) INS: Monopotassium tartrate 336(i) INS:
Dipotassium tartrate 336(ii) INS: Potassium sodium L(+)-tartrate 337 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedacidity regulator, adjuvant, anticaking agent, antioxidant, bulking agent, emulsifier, flour treatment agent, 
humectant, preservative, raising agent, sequestrant, stabilizer, thickenerFunction:
14.1.2.1 Fruit juice 4000 mg/kg 2005 45, 128 & 
129
14.1.2.3 Concentrates for fruit juice 4000 mg/kg 2005 45, 127, 128 
& 129
14.1.3.1 Fruit nectar 4000 mg/kg 2005 45 & 128
14.1.3.3 Concentrates for fruit nectar 4000 mg/kg 2005 45, 127 & 
128
TERTIARY BUTYLHYDROQUINONE
Tertiary butylhydroquinone 319 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedantioxidant Function:
01.3.2 Beverage whiteners 100 mg/kg 2007 15 & 130
02.1.2 Vegetable oils and fats 200 mg/kg 2006 15 & 130
02.1.3 Lard, tallow, fish oil, and other animal fats 200 mg/kg 2006 15 & 130158 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedantioxidant Function:
02.2.2 Fat spreads, dairy fat spreads and blended spreads 200 mg/kg 2005 15 & 130
02.3 Fat emulsions mainly of type oil-in-water, including mixed 
and/or flavoured products based on fat emulsions200 mg/kg 2005 15 & 130
02.4 Fat-based desserts excluding dairy-based dessert products 
of food category 01.7200 mg/kg 2005 15 & 130
03.0 Edible ices, including sherbet and sorbet 200 mg/kg 2006 15 & 130
05.1.4 Cocoa and chocolate products 200 mg/kg 2006 15, 130 & 
141
05.2 Confectionery including hard and soft candy, nougats, etc. 
other than food categories 05.1, 05.3 and 05.4200 mg/kg 2006 15 & 130
05.3 Chewing gum 400 mg/kg 2006 130
05.4 Decorations (e.g., for fine bakery wares), toppings (non-
fruit) and sweet sauces200 mg/kg 2006 15 & 130
06.4.3 Pre-cooked pastas and noodles and like products 200 mg/kg 2006 15 & 130
07.1.1 Breads and rolls 200 mg/kg 2006 15 & 130
07.1.2 Crackers, excluding sweet crackers 200 mg/kg 2006 15 & 130
07.1.3 Other ordinary bakery products (e.g., bagels, pita, English 
muffins)200 mg/kg 2006 15 & 130
07.1.4 Bread-type products, including bread stuffing and bread 
crumbs200 mg/kg 2006 15 & 130
08.2 Processed meat, poultry, and game products in whole 
pieces or cuts100 mg/kg 2007 15, 130 & 
167
08.3 Processed comminuted meat, poultry, and game products 100 mg/kg 2007 15, 130 & 
162
12.2 Herbs, spices, seasonings and condiments (e.g., seasoning 
for instant noodles)200 mg/kg 2005 15 & 130
12.4 Mustards 200 mg/kg 2006 15 & 130
12.5 Soups and broths 200 mg/kg 2006 15 & 130
12.6 Sauces and like products 200 mg/kg 2005 15 & 130
15.0 Ready-to-eat savouries 200 mg/kg 2005 15 & 130
THERMALLY OXIDIZED SOYA BEAN OIL INTERACTED 
WITH MONO- AND DIGLYCERIDES OF FATTY ACIDS
Thermally oxidized soya bean oil interacted 
with mono- and diglycerides of fatty acids479 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedemulsifier Function:
02.2.2 Fat spreads, dairy fat spreads and blended spreads 5000 mg/kg 1999
THIODIPROPIONATES
Thiodipropionic acid 388 INS: Dilauryl thiodipropionate 389 INS:159 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedantioxidant Function:
02.1.2 Vegetable oils and fats 200 mg/kg 2006 46
02.1.3 Lard, tallow, fish oil, and other animal fats 200 mg/kg 2006 46
02.2.2 Fat spreads, dairy fat spreads and blended spreads 200 mg/kg 1999 46
09.2.2 Frozen battered fish, fish fillets, and fish products, including 
mollusks, crustac eans, and echinoderms200 mg/kg 1999 15 & 46
14.1.4 Water-based flavoured drinks, including "sport," "energy," or 
"electrolyte" drinks and particulated drinks1000 mg/kg 1999 15 & 46
15.0 Ready-to-eat savouries 200 mg/kg 1999 46
TOCOPHEROLS
d-alpha-Tocopherol 307a INS: Tocopherol concentrate, mixed 307b INS:
dl-alpha-Tocopherol 307c INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedantioxidant Function:
02.1.1 Butter oil, anhydrous milkfat, ghee 500 mg/kg 2006 171
02.2.2 Fat spreads, dairy fat spreads and blended spreads 500 mg/kg 2009
TRIETHYL CITRATE
Triethyl citrate 1505 INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedantifoaming agent, carrier solvent, sequestrant, stabilizer Function:
10.2.1 Liquid egg products 2500 mg/kg 1999 47
10.2.3 Dried and/or heat coagulated egg products 2500 mg/kg 1999 47
14.1.4 Water-based flavoured drinks, including "sport," "energy," or 
"electrolyte" drinks and particulated drinks200 mg/kg 1999
TRIPOTASSIUM CITRATE
Tripotassium citrate 332(ii) INS:
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedacidity regulator, antioxidant, emulsifier, sequestrant, stabilizer Function:
01.8.2 Dried whey and whey products, excluding whey cheeses GMP 2006
TRISODIUM CITRATE
Trisodium citrate 331(iii) INS:160 CODEX STAN 192-1995 
Table One 
FoodCatNo FoodCategory MaxLevel Notes Year Adoptedacidity regulator, antioxidant, emulsifier, sequestrant, stabilizer Function:
01.8.2 Dried whey and whey products, excluding whey cheeses GMP 2006
02.1.1 Butter oil, anhydrous milkfat, ghee GMP 2006 171161 CODEX STAN 192-1995 
Table One 
Notes to the Comments for the Revised  General Standard for Food Additives 
1 As adipic acid Note
2 On dry ingredient, dry weight, dry mix or concentrate basis. Note
3 Surface treatment. Note
4 For decoration, stamping, marking or branding the product. Note
5 Used in raw materials for manufacture of the finished food. Note
6 As aluminium. Note
7 Use level not in finished food. Note
8 As bixin. Note
9 As total bixin or norbixin. Note
10 As ascorbyl stearate. Note
11 Flour basis. Note
12 Carryover from flavouring substances. Note
13 As benzoic acid. Note
14 For use in hydrolyzed protein liquid formula only. Note
15 Fat or oil basis. Note
16 For use in glaze, coatings or decorat ions for fruit, vegetables, meat or fish. Note
17 As cyclamic acid. Note
18 Added level; residue not detected in ready-to-eat food. Note
19 Used in cocoa fat; use level on ready-to-eat basis. Note
20 On total amount of stabilizers, thickeners and/or gums. Note
21 As anhydrous calcium disodium  ethylenediaminetetraacetate. Note
22 For use in smoked fish products only. Note
23 As iron. Note
24 As anhydrous sodium ferrocyanide. Note
25 As formic acid. Note
26 For use in baking powder only. Note
27 As para-hydroxybenzoic acid. Note
28 ADI conversion: if a typical preparation contains 0.025 μg/U, then the ADI of 33 000 U/kg bw 
becomes: [(33 000 U/kg bw) x (0.025 μg/U) x (1 mg/1 000 μg)] = 0.825 mg/kg bwNote
29 Reporting basis not specified. Note
30 As residual NO3 ion. Note
31 Of the mash used. Note
32 As residual NO2 ion. Note
33 As phosphorus. Note
34 Anhydrous basis. Note
35 For use in cloudy juices only. Note
36 Residual level. Note
37 As weight of nonfat milk solids. Note
38 Level in creaming mixture. Note
39 Only when product contains butter or other fats and oils. Note
40 INS 451i (pentasodium triphosphate) only, to enhance the effectiveness of benzoates and sorbates. Note
41 Use in breading or batter coatings only. Note
42 As sorbic acid. Note
43 As tin. Note
44 As residual SO2. Note
45 As tartaric acid. Note
46 As thiodipropionic acid. Note
47 On egg yolk weight, dry basis. Note
48 For olives only. Note
49 For use on citrus fruits only. Note162 CODEX STAN 192-1995 
Table One 
50 For use in fish roe only. Note
51 For use in herbs only. Note
52 Excluding chocolate milk. Note
53 For use in coatings only. Note
54 For use in cocktail cherries and candied cherries only. Note
55 Singly or in combination, within the limits fo r sodium, calcium, and potassium specified in the 
commodity standard.Note
56 Provided starch is not present. Note
57 GMP is 1 part benzoyl peroxide and not more than 6 parts of the subject additive by weight. Note
58 As calcium. Note
59 Use as packaging gas. Note
60 If used as a carbonating agent, the CO2 in the finished wine shall not exceed 39.2 mg/kg. Note
61 For use in minced fish only. Note
62 As copper. Note
63 On amount of dairy ingredients. Note
64 Level added to dry beans; 200 mg/kg in ready-to-eat food, anhydrous basis. Note
65 Carryover from nutrient preparations. Note
66 As formaldehyde. For use in provolone cheese only. Note
67 Except for use in liquid egg whites at 8 800 mg /kg as phosphorus, and in liquid whole eggs at 14 700 
mg/kg as phosphorus.Note
68 For use in products with no added sugar only. Note
69 Use as carbonating agent. Note
70 As the acid. Note
71 Calcium, potassium and sodium salts only. Note
72 Ready-to-eat basis. Note
73 Except whole fish. Note
74 Excluding liquid whey and whey products used as ingredients in infant formula. Note
75 Use in milk powder for vending machines only. Note
76 Use in potatoes only. Note
77 For special nutritional uses only. Note
78 For use in tocino (fresh, cured sausage) only. Note
79 For use on nuts only. Note
80 Equivalent to 2 mg/dm2 surface application to a maximum depth of 5 mm. Note
81 Equivalent to 1 mg/dm2 surface application to a maximum depth of 5 mm. Note
82 For use in shrimp; 6 000 mg/kg for Crangon crangon and Crangon vulgaris. Note
83 L(+)-form only. Note
84 For infants over 1 year of age only. Note
85 Use level in sausage casings; residue in sausage prepared with such casings should not exceed 100 
mg/kg.Note
86 Use in whipped dessert toppings other than cream only. Note
87 Treatment level. Note
88 Carryover from the ingredient. Note
89 Except for use in dried tangle (KONBU) at 150 mg/kg. Note
90 For use in milk-sucrose mixt ures used in the finished product. Note
91 Benzoates and sorbates, singly or in combination. Note
92 Excluding tomato-based sauces. Note
93 Except natural wine produced from Vitis vinifera grapes. Note
94 For use in loganiza (fresh, uncured sausage) only. Note
95 For use in surimi and fish roe products only. Note
96 On a dried weight basis of the high intensity sweetener. Note
97 In the finished product/final cocoa and chocolate products. Note
98 For dust control. Note
99 For use in fish fillets and minced fish only. Note
100 For use as a dispersing agent in dill oil used in the final food. Note163 CODEX STAN 192-1995 
Table One 
101 Use level singly, not to exceed 15 000 mg/kg in combination. Note
102 For use in fat emulsions  for baking purposes only. Note
103 Except for use in special white wines at 400 mg/kg. Note
104 Maximum 5 000 mg/kg residue in bread and yeast-leavened bakery products. Note
105 Except for  use in dried gourd strips (KAMPYO) at 5 000 mg/kg. Note
106 Except for use in Dijon mustard at 500 mg/kg. 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
108 For use on coffee beans only. Note
109 Use level reported as 25 lbs/1 000 gal x (0.45 kg/lb) x (1 gal/3.75 L) x (1 L/kg) x (10E6 mg/kg) = 3 000 
mg/kgNote
110 For use in frozen French fried potatoes only. Note
111 Excluding dried glucose syrup used in the manuf acture of sugar confectionery at 150 mg/kg and 
glucose syrup used in the manufacture  of sugar confectionery at 400 mg/kg.Note
112 For use in grated cheese only. Note
113 Use level reported as acesulfame potassium  equivalents (the reported maximum level can be 
converted to an aspartame-acesulfame salt basis by dividing by 0.44). Combined use of aspartame-
acesulfame salt with individual acesulfame pota ssium 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 0.68).Note
114 Excluding cocoa powder. Note
115 For use in pineapple juice only. Note
116 For use in doughs only. Note
117 Except for use in loganiza (fre sh, uncured sausage) at 1 000 mg/kg. Note
118 Except for use in tocino (fresh, cured sausage) at 1 000 mg/kg. Note
119 Use level reported as aspartame equivalents (t he reported maximum level can be converted to an 
aspartame-acesulfame salt basis by dividing by 0. 64).  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 0.68).Note
120 Except for use in caviar at 2 500 mg/kg. Note
121 Excluding fermented fish products at 1 000 mg/kg. Note
122 Subject to national legislation of the importing country. Note
123 1000 mg/kg for beverages with pH greater than 3.5. Note
124 Only for products containing less than 7% ethanol. Note
125 For use as a release agent for baking pans in a mixture with vegetable oil. Note
126 For releasing dough in dividing or baking only. Note
127 As served to the consumer. Note
128 INS 334 (tartaric acid) only. Note
129 For use as an acidity regulator in grape juice. Note
130 Singly or in combination: butylated hydroxyani sole (INS 320), butylated hydroxytoluene (INS 321), 
tertiary butylated hydroquinone (INS 319), and propyl gallate (INS 310).Note
131 As a result of use as a flavour carrier. Note
132 Except for use at 130 mg/kg (dri ed basis) in semi-frozen beverages. Note
133 Any combination of butylated hydroxyanisole  (INS 320), butylated hydroxytoluene (INS 321), and 
propyl gallate (INS 310) at 200 mg/kg, prov ided that single use limits are not exceeded.Note
134 Except for use in cereal-based puddings at 500 mg/kg. Note
135 Except for use in dried apricots at 2 000 mg/k g, bleached raisins at 1 500 mg/kg, and dessicated 
coconut at 50 mg/kg.Note
136 For use in white vegetables only. Note
137 Except for use in frozen avocado at 300 mg/kg. Note
138 For use in energy-reduced products only. Note
139 For use in mollusks, crustaceans, and echinoderms only. Note
140 Except for use in canned abalone (PAUA) at 1 000 mg/kg. Note
141 For use in white chocolate only. Note164 CODEX STAN 192-1995 
Table One 
142 Excluding coffee and tea. Note
143 For use in fruit juice-based drinks and dry ginger ale only. Note
144 For use in sweet and sour products only. Note
145 Products are energy reduced or with no added sugar. Note
146 Use level for beta-carotene (synthetic) (INS 160ai); 35 mg/kg for beta-apo-8'-carotenal (INS 160e) 
and beta-apo-8'-carotenoic acid, methyl or ethyl ester (INS 160f).Note
147 Excluding whey powders for infant food. 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. Note
150 Use level for soy-based formula; 25 000 mg/kg for hydrolyzed protein and/or amino acid-based 
formula.Note
151 Use level for soy-based formula; 1 000 mg/kg for hydrolyzed protein and/or amino acid-based 
formula.Note
152 For frying purposes only. Note
153 For use in instant noodles only. Note
154 For use in coconut milk only. Note
155 For use in frozen, sliced apples only. Note
156 For use in microsweets and breath freshening mints at 2 500 mg/kg. Note
157 For use in microsweets and breath freshening mints at 2 000 mg/kg. Note
158 For use in microsweets and breath freshening mints at 1 000 mg/kg. Note
159 For use in pancake syrup and maple syrup only. Note
160 For use in ready-to-drink products and pr e-mixes for ready-to-drink products only. Note
161 Subject to national legislation of the importing c ountry aimed, in particular, at consistency with 
Section 3.2 of the Preamble.Note
162 For use in dehydrated products and salami-type products only. Note
163 For use in microsweets and breath freshening mints at 3 000 mg/kg. Note
164 For use in microsweets and breath freshening mints at 30 000 mg/kg. Note
165 For use in products for special nutritional use only. Note
166 For milk-based sandwich spreads only. Note
167 For dehydrated products only. Note
168 Quillaia extract type 1 (INS 999(i)) only. Acceptable maximum use level is expressed on saponin 
basis.Note
169 For use in fat-based sandwich spreads only. Note
170 Acceptable maximum level based on combined state of to tal sulfites. This is equivalent to 70 mg/kg in 
the free state.Note
171 Excluding anhydrous milkfat. Note
172 Except for use in fruit sauces, fruit toppings, coconut cream, coconut milk and "fruit bars" at 50 mg/kg. Note
173 Except for use in cereal-based puddings at 1000 mg/kg. Note
174 Singly or in combination: sodium aluminium silic ate (INS 554), calcium aluminium silicate (INS 556), 
and aluminium silicate (INS 559).Note
175 Except for use in jelly-type fruit-based desserts at 200 mg/kg. Note
176 For use in canned liquid coffee only. Note
177 For use in sliced, cut, shredded, or grated cheese only. Note
178 Expressed as carminic acid. Note
179 For use in surface treatment of sausages. Note
180 Expressed as beta-carotene. Note
181 Expressed as anthocyanin. Note
182 Except for use in coconut milk. Note
183 Products conforming to the Standard for chocolat e and chocolate products [CODEX STAN 87 - 1981] 
may only use colours for surface decoration.Note
184 For use in nutrient coated rice grain premixes only. Note
185 As norbixin. Note
186 For use in flours with additives only. Note
187 Aascorbyl palmitate (INS 304) only. Note165 CODEX STAN 192-1995 
Table One 
188 Not to exceed the maximum use level for acesulfame potassium (INS 950) singly or in combination 
with aspartame-acesulfame salt (INS 962).Note
189 Excluding rolled oats. Note
190 Except for use in fermented milk drinks at 500 mg/kg. Note
191 Not to exceed the maximum use level for aspartame (INS 951) singly or in combination with 
aspartame-acesulfame salt (INS 962).Note
301 Interim maximum level. NoteCODEX GENERAL STANDARD FOR FOOD ADDITIVES
TABLE TWO
Food Categories or Individual Food Items in Which 
Food Additives are Permitted166 CODEX STAN 192-1995 
Table Two
Food Category No. 01.1.2
Additive INS Max Level NotesDairy-based drinks, flavoured and/or 
fermented (e.g., choc olate milk, cocoa, 
eggnog, drinking y oghurt, whey-based 
drinks)
Year Adopted
950 ACESULFAME POTASSIUM 350 161 & 188 mg/kg 2007
956 ALITAME 100 161mg/kg 2007
129 ALLURA RED AC 300 52 & 161mg/kg 2009
951 ASPARTAME 600 161 & 191mg/kg 2007
962 ASPARTAME-ACESULFAME SALT 350 113 & 161 mg/kg 2009
133 BRILLIANT BLUE FCF 150 52 mg/kg 2008
150c CARAMEL III - AMMONIA PROCESS 2000 52 mg/kg 2009
150d CARAMEL IV - SULFITE AMMONIA 
PROCESS150 52mg/kg 2008
120 CARMINES 150 52mg/kg 2008
160a(ii) CAROTENES, BETA- (VEGETABLE) 1000 52 mg/kg 2008
160a(i),a(iii),e,f CAROTENOIDS 150 52mg/kg 2009
141(i),(ii) CHLOROPHYLLS AND 
CHLOROPHYLLINS, COPPER 
COMPLEXES50 52 & 190mg/kg 2009
952(i), (ii), (iv) CYCLAMATES 250 17 & 161mg/kg 2007
472e DIACETYLTARTARIC AND FATTY 
ACID ESTERS OF GLYCEROL5000 mg/kg 2005
143 FAST GREEN FCF 100 52mg/kg 2008
163(ii) GRAPE SKIN EXTRACT 150 52 & 181 mg/kg 2009
132 INDIGOTINE (INDIGO CARMINE) 300 52 mg/kg 2009
172(i)-(iii) IRON OXIDES 20 52mg/kg 2008
961 NEOTAME 20 161mg/kg 2007
432-436 POLYSORBATES 3000 mg/kg 2008
124 PONCEAU 4R (COCHINEAL RED A) 150 52 & 161 mg/kg 2008167 CODEX STAN 192-1995 
Table Two
Food Category No. 01.1.2
Additive INS Max Level NotesDairy-based drinks, flavoured and/or 
fermented (e.g., choc olate milk, cocoa, 
eggnog, drinking y oghurt, whey-based 
drinks)
Year Adopted
477 PROPYLENE GLYCOL ESTERS OF 
FATTY ACIDS5000 mg/kg 2001
101(i),(ii) RIBOFLAVINS 300 52mg/kg 2008
954(i)-(iv) SACCHARINS 80 161mg/kg 2007
955 SUCRALOSE (TRICHLOROGALACTOSUCROSE)300 161mg/kg 2007
474 SUCROGLYCERIDES 5000 mg/kg 2009
110 SUNSET YELLOW FCF 300 52 mg/kg 2008
Food Category No. 01.2.1
Additive INS Max Level NotesFermented milks (plain)
Year Adopted
150d CARAMEL IV - SULFITE AMMONIA PROCESS150 12mg/kg 1999
Food Category No. 01.2.1.2
Additive INS Max Level NotesFermented milks (plain), heat-treated after 
fermentation [[84]]
Year Adopted
472e DIACETYLTARTARIC AND FATTY 
ACID ESTERS OF GLYCEROL5000 mg/kg 2005
Food Category No. 01.2.2
Additive INS Max Level NotesRenneted milk (plain)
Year Adopted
150d CARAMEL IV - SULFITE AMMONIA 
PROCESSGMP 1999
472e DIACETYLTARTARIC AND FATTY 
ACID ESTERS OF GLYCEROL5000 mg/kg 2005
Food Category No. 01.3.2
Additive INS Max Level NotesBeverage whiteners
Year Adopted
950 ACESULFAME POTASSIUM 2000 161 & 188 mg/kg 2008
304, 305 ASCORBYL ESTERS 80 10mg/kg 2001
951 ASPARTAME 6000 161 & 191 mg/kg 2008
320 BUTYLATED HYDROXYANISOLE 100 15 & 133 mg/kg 2007
321 BUTYLATED HYDROXYTOLUENE 100 15 mg/kg 2007
150c CARAMEL III - AMMONIA PROCESS 1000 mg/kg 2009
150d CARAMEL IV - SULFITE AMMONIA 
PROCESS1000 mg/kg 2009
160a(ii) CAROTENES, BETA- (VEGETABLE) 1000 mg/kg 2005
472e DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL5000 mg/kg 2005
961 NEOTAME 65 161mg/kg 2008
432-436 POLYSORBATES 4000 mg/kg 2007168 CODEX STAN 192-1995 
Table Two
Food Category No. 01.3.2
Additive INS Max Level NotesBeverage whiteners
Year Adopted
477 PROPYLENE GLYCOL ESTERS OF 
FATTY ACIDS1000 mg/kg 2001
101(i),(ii) RIBOFLAVINS 300 mg/kg 2005
200-203 SORBATES 200 42mg/kg 2009
955 SUCRALOSE (TRICHLOROGALACTOSUCROSE)580 161mg/kg 2008
319 TERTIARY BUTYLHYDROQUINONE 100 15 & 130 mg/kg 2007
Food Category No. 01.4.1
Additive INS Max Level NotesPasteurized cream (plain)
Year Adopted
432-436 POLYSORBATES 1000 mg/kg 2008
Food Category No. 01.4.2
Additive INS Max Level NotesSterilized and UHT creams, whipping and 
whipped creams, and reduced fat creams (plain)
Year Adopted
472e DIACETYLTARTARIC AND FATTY 
ACID ESTERS OF GLYCEROL6000 mg/kg 2007
432-436 POLYSORBATES 1000 mg/kg 2008
Food Category No. 01.4.3
Additive INS Max Level NotesClotted cream (plain)
Year Adopted
150c CARAMEL III - AMMONIA PROCESS GMP 1999
472e DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL5000 mg/kg 2006
234 NISIN 10 28mg/kg 2009
432-436 POLYSORBATES 1000 mg/kg 2008
Food Category No. 01.4.4
Additive INS Max Level NotesCream analogues
Year Adopted
950 ACESULFAME POTASSIUM 1000 161 & 188 mg/kg 2008
951 ASPARTAME 1000 161 & 191 mg/kg 2008
150c CARAMEL III - AMMONIA PROCESS GMP 1999
150d CARAMEL IV - SULFITE AMMONIA PROCESS5000 mg/kg 2009
472e DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL6000 mg/kg 2007
961 NEOTAME 33 161mg/kg 2008
432-436 POLYSORBATES 5000 mg/kg 2005
477 PROPYLENE GLYCOL ESTERS OF 
FATTY ACIDS5000 86 mg/kg 2001
955 SUCRALOSE (TRICHLOROGALACTOSUCROSE)580 161mg/kg 2008169 CODEX STAN 192-1995 
Table Two
Food Category No. 01.5.1
Additive INS Max Level NotesMilk powder and cream powder (plain)
Year Adopted
304, 305 ASCORBYL ESTERS 500 10mg/kg 2001
320 BUTYLATED HYDROXYANISOLE 100 15 & 130 mg/kg 2006
321 BUTYLATED HYDROXYTOLUENE 200 15 & 130 mg/kg 2006
472e DIACETYLTARTARIC AND FATTY 
ACID ESTERS OF GLYCEROL10000 mg/kg 2006
900a POLYDIMETHYLSILOXANE 10 mg/kg 1999
310 PROPYL GALLATE 200 15, 75 & 130mg/kg 2001
474 SUCROGLYCERIDES 10000 mg/kg 2009
Food Category No. 01.5.2
Additive INS Max Level NotesMilk and cream powder analogues
Year Adopted
950 ACESULFAME POTASSIUM 1000 161 & 188 mg/kg 2008
304, 305 ASCORBYL ESTERS 80 10mg/kg 2001
951 ASPARTAME 2000 161 & 191 mg/kg 2007
150c CARAMEL III - AMMONIA PROCESS GMP 1999
150d CARAMEL IV - SULFITE AMMONIA 
PROCESS5000 mg/kg 2009
160a(ii) CAROTENES, BETA- (VEGETABLE) 1000 mg/kg 2005
472e DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL10000 mg/kg 2005
961 NEOTAME 65 161mg/kg 2008
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); 
542PHOSPHATES 4400 33 & 88 mg/kg 2009
432-436 POLYSORBATES 4000 mg/kg 2007
477 PROPYLENE GLYCOL ESTERS OF 
FATTY ACIDS100000 mg/kg 2001
101(i),(ii) RIBOFLAVINS 300 mg/kg 2005
Food Category No. 01.6.1
Additive INS Max Level NotesUnripened cheese
Year Adopted
951 ASPARTAME 1000 161 & 191 mg/kg 2008
150c CARAMEL III - AMMONIA PROCESS GMP 1999
150d CARAMEL IV - SULFITE AMMONIA 
PROCESSGMP 1999
160a(ii) CAROTENES, BETA- (VEGETABLE) 600 mg/kg 2005
141(i),(ii) CHLOROPHYLLS AND 
CHLOROPHYLLINS, COPPER 
COMPLEXES50 161mg/kg 2009
132 INDIGOTINE (INDIGO CARMINE) 200 3 mg/kg 2009
235 NATAMYCIN (PIMARICIN) 40 3 & 80 mg/kg 2006
432-436 POLYSORBATES 80 38mg/kg 2008170 CODEX STAN 192-1995 
Table Two
Food Category No. 01.6.1
Additive INS Max Level NotesUnripened cheese
Year Adopted
124 PONCEAU 4R (COCHINEAL RED A) 100 3 & 161 mg/kg 2008
101(i),(ii) RIBOFLAVINS 300 mg/kg 2005
110 SUNSET YELLOW FCF 300 3 mg/kg 2008
Food Category No. 01.6.2
Additive INS Max Level NotesRipened cheese
Year Adopted
1105 LYSOZYME GMP 1999
235 NATAMYCIN (PIMARICIN) 40 3 & 80 mg/kg 2006
234 NISIN 12.5 28 mg/kg 2009
Food Category No. 01.6.2.1
Additive INS Max Level NotesRipened cheese, includes rind
Year Adopted
304, 305 ASCORBYL ESTERS 500 10 & 112mg/kg 2001
120 CARMINES 125 mg/kg 2005
160a(ii) CAROTENES, BETA- (VEGETABLE) 600 mg/kg 2005
160a(i),a(iii),e,f CAROTENOIDS 100 180mg/kg 2009
141(i),(ii) CHLOROPHYLLS AND 
CHLOROPHYLLINS, COPPER 
COMPLEXES15 mg/kg 2009
472e DIACETYLTARTARIC AND FATTY 
ACID ESTERS OF GLYCEROL10000 mg/kg 2005
239 HEXAMETHYLENE TETRAMINE 25 66 mg/kg 2001
101(i),(ii) RIBOFLAVINS 300 mg/kg 2005
Food Category No. 01.6.2.2
Additive INS Max Level NotesRind of ripened cheese
Year Adopted
129 ALLURA RED AC 100 mg/kg 2009
133 BRILLIANT BLUE FCF 100 mg/kg 2005
150c CARAMEL III - AMMONIA PROCESS GMP 1999
150d CARAMEL IV - SULFITE AMMONIA 
PROCESSGMP 1999
160a(ii) CAROTENES, BETA- (VEGETABLE) 1000 mg/kg 2005
160a(i),a(iii),e,f CAROTENOIDS 500 180mg/kg 2009
141(i),(ii) CHLOROPHYLLS AND CHLOROPHYLLINS, COPPER 
COMPLEXES75 mg/kg 2009
163(ii) GRAPE SKIN EXTRACT 1000 mg/kg 2009
132 INDIGOTINE (INDIGO CARMINE) 100 mg/kg 2009
172(i)-(iii) IRON OXIDES 100 mg/kg 2005
905c(i) MICROCRYSTALLINE WAX 30000 mg/kg 2004
124 PONCEAU 4R (COCHINEAL RED A) 100 mg/kg 2008
101(i),(ii) RIBOFLAVINS 300 mg/kg 2005
110 SUNSET YELLOW FCF 300 mg/kg 2008171 CODEX STAN 192-1995 
Table Two
Food Category No. 01.6.2.3
Additive INS Max Level NotesCheese powder (for reconstitution; e.g., for 
cheese sauces)
Year Adopted
160a(ii) CAROTENES, BETA- (VEGETABLE) 1000 mg/kg 2005
160a(i),a(iii),e,f CAROTENOIDS 100 180mg/kg 2009
141(i),(ii) CHLOROPHYLLS AND 
CHLOROPHYLLINS, COPPER 
COMPLEXES50 mg/kg 2009
Food Category No. 01.6.3
Additive INS Max Level NotesWhey cheese
Year Adopted
200-203 SORBATES 1000 42 mg/kg 2006
Food Category No. 01.6.4
Additive INS Max Level NotesProcessed cheese
Year Adopted
129 ALLURA RED AC 100 161mg/kg 2009
150c CARAMEL III - AMMONIA PROCESS GMP 1999
150d CARAMEL IV - SULFITE AMMONIA 
PROCESS100 mg/kg 1999
160a(ii) CAROTENES, BETA- (VEGETABLE) 1000 mg/kg 2005
160a(i),a(iii),e,f CAROTENOIDS 100 180mg/kg 2009
472e DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL10000 mg/kg 2005
172(i)-(iii) IRON OXIDES 50 mg/kg 2005
235 NATAMYCIN (PIMARICIN) 40 3 & 80 mg/kg 2006
101(i),(ii) RIBOFLAVINS 300 mg/kg 2005
110 SUNSET YELLOW FCF 200 3 mg/kg 2008
Food Category No. 01.6.4.2
Additive INS Max Level NotesFlavoured processed cheese, including 
containing fruit, veg etables, meat, etc.
Year Adopted
120 CARMINES 100 mg/kg 2005
141(i),(ii) CHLOROPHYLLS AND 
CHLOROPHYLLINS, COPPER 
COMPLEXES50 mg/kg 2009
163(ii) GRAPE SKIN EXTRACT 1000 mg/kg 2009
132 INDIGOTINE (INDIGO CARMINE) 100 mg/kg 2009
124 PONCEAU 4R (COCHINEAL RED A) 100 mg/kg 2008
Food Category No. 01.6.5
Additive INS Max Level NotesCheese analogues
Year Adopted
950 ACESULFAME POTASSIUM 350 161 & 188 mg/kg 2008
129 ALLURA RED AC 100 3mg/kg 2009
951 ASPARTAME 1000 161 & 191 mg/kg 2008
133 BRILLIANT BLUE FCF 100 3 mg/kg 2009
150c CARAMEL III - AMMONIA PROCESS GMP 1999172 CODEX STAN 192-1995 
Table Two
Food Category No. 01.6.5
Additive INS Max Level NotesCheese analogues
Year Adopted
150d CARAMEL IV - SULFITE AMMONIA 
PROCESSGMP 1999
120 CARMINES 100 3 & 178mg/kg 2008
160a(ii) CAROTENES, BETA- (VEGETABLE) 1000 3 mg/kg 2005
160a(i),a(iii),e,f CAROTENOIDS 200 180mg/kg 2009
141(i),(ii) CHLOROPHYLLS AND 
CHLOROPHYLLINS, COPPER 
COMPLEXES50 mg/kg 2009
472e DIACETYLTARTARIC AND FATTY 
ACID ESTERS OF GLYCEROL10000 mg/kg 2005
163(ii) GRAPE SKIN EXTRACT 1000 mg/kg 2009
214, 218 HYDROXYBENZOATES, PARA- 500 27 mg/kg 2009
132 INDIGOTINE (INDIGO CARMINE) 200 3 & 161 mg/kg 2009
235 NATAMYCIN (PIMARICIN) 40 3 & 80 mg/kg 2006
961 NEOTAME 33 161mg/kg 2008
124 PONCEAU 4R (COCHINEAL RED A) 100 3 mg/kg 2008
101(i),(ii) RIBOFLAVINS 300 mg/kg 2005
954(i)-(iv) SACCHARINS 100 161mg/kg 2008
955 SUCRALOSE 
(TRICHLOROGALACTOSUCROSE)500 161mg/kg 2008
110 SUNSET YELLOW FCF 300 3 mg/kg 2008
Food Category No. 01.6.6
Additive INS Max Level NotesWhey protein cheese
Year Adopted
260 ACETIC ACID, GLACIAL GMP 2006
282 CALCIUM PROPIONATE 3000 70 mg/kg 2006
330 CITRIC ACID GMP 2006
575 GLUCONO DELTA-LACTONE GMP 2006
270 LACTIC ACID (L-, D- and DL-) GMP 2006
296 MALIC ACID, DL- GMP 2006
235 NATAMYCIN (PIMARICIN) 40 3 & 80 mg/kg 2006
234 NISIN 12.5 28 mg/kg 2006
280 PROPIONIC ACID 3000 70 mg/kg 2006
281 SODIUM PROPIONATE 3000 70 mg/kg 2006
200-203 SORBATES 3000 42 mg/kg 2006
Food Category No. 01.7
Additive INS Max Level NotesDairy-based desserts (e .g., pudding, fruit or 
flavoured yoghurt)
Year Adopted
950 ACESULFAME POTASSIUM 350 161 & 188 mg/kg 2007
956 ALITAME 100 161mg/kg 2007
129 ALLURA RED AC 300 161mg/kg 2009173 CODEX STAN 192-1995 
Table Two
Food Category No. 01.7
Additive INS Max Level NotesDairy-based desserts (e .g., pudding, fruit or 
flavoured yoghurt)
Year Adopted
304, 305 ASCORBYL ESTERS 500 2 & 10mg/kg 2001
951 ASPARTAME 1000 161 & 191 mg/kg 2007
962 ASPARTAME-ACESULFAME SALT 350 113 & 161 mg/kg 2009
210-213 BENZOATES 300 13mg/kg 2001
133 BRILLIANT BLUE FCF 150 mg/kg 2005
150c CARAMEL III - AMMONIA PROCESS 2000 mg/kg 1999
150d CARAMEL IV - SULFITE AMMONIA 
PROCESS2000 mg/kg 1999
120 CARMINES 150 mg/kg 2005
160a(ii) CAROTENES, BETA- (VEGETABLE) 1000 mg/kg 2005
160a(i),a(iii),e,f CAROTENOIDS 100 180mg/kg 2009
141(i),(ii) CHLOROPHYLLS AND CHLOROPHYLLINS, COPPER 
COMPLEXES500 mg/kg 2009
952(i), (ii), (iv) CYCLAMATES 250 17 & 161mg/kg 2007
472e DIACETYLTARTARIC AND FATTY 
ACID ESTERS OF GLYCEROL10000 mg/kg 2005
143 FAST GREEN FCF 100 2mg/kg 1999
163(ii) GRAPE SKIN EXTRACT 200 181 mg/kg 2009
132 INDIGOTINE (INDIGO CARMINE) 150 mg/kg 2009
172(i)-(iii) IRON OXIDES 100 mg/kg 2005
961 NEOTAME 100 161mg/kg 2007
432-436 POLYSORBATES 3000 mg/kg 2007
124 PONCEAU 4R (COCHINEAL RED A) 150 161 mg/kg 2008
310 PROPYL GALLATE 90 2, 15 & 130mg/kg 2001
477 PROPYLENE GLYCOL ESTERS OF 
FATTY ACIDS5000 mg/kg 2001
101(i),(ii) RIBOFLAVINS 300 mg/kg
2005
954(i)-(iv) SACCHARINS 100 161mg/kg 2007
955 SUCRALOSE 
(TRICHLOROGALACTOSUCROSE)400 161mg/kg 2007
474 SUCROGLYCERIDES 5000 mg/kg 2009
110 SUNSET YELLOW FCF 300 161 mg/kg 2009
Food Category No. 01.8.1
Additive INS Max Level NotesLiquid whey and whey products, excluding 
whey cheeses
Year Adopted
928 BENZOYL PEROXIDE 100 74 mg/kg 2007
Food Category No. 01.8.2
Additive INS Max Level NotesDried whey and whey products, excluding whey cheeses
Year Adopted174 CODEX STAN 192-1995 
Table Two
Food Category No. 01.8.2
Additive INS Max Level NotesDried whey and whey products, excluding 
whey cheeses
Year Adopted
559 ALUMINIUM SILICATE 10000 mg/kg 2006
928 BENZOYL PEROXIDE 100 147 mg/kg 2005
556 CALCIUM ALUMINIUM SILICATE 10000 mg/kg 2006
170(i) CALCIUM CARBONATE 10000 mg/kg 2006
509 CALCIUM CHLORIDE GMP 2006
526 CALCIUM HYDROXIDE GMP 2006
552 CALCIUM SILICATE 10000 mg/kg 2006
1442 HYDROXYPROPYL DISTARCH 
PHOSPHATE10000 mg/kg 2006
504(i) MAGNESIUM CARBONATE 10000 mg/kg 2006
530 MAGNESIUM OXIDE 10000 mg/kg 2006
553(i) MAGNESIUM SILICATE (SYNTHETIC) 10000 mg/kg 2006
460(i) MICROCRYSTALLINE CELLULOSE 10000 mg/kg 2006
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); 
542PHOSPHATES 4400 33 mg/kg 2006
501(i) POTASSIUM CARBONATE GMP 2006
508 POTASSIUM CHLORIDE GMP 2006
332(i) POTASSIUM DIHYDROGEN CITRATE GMP 2006
501(ii) POTASSIUM HYDROGEN 
CARBONATEGMP 2006
525 POTASSIUM HYDROXIDE GMP 2006
460(ii) POWDERED CELLULOSE 10000 mg/kg 2006
551 SILICON DIOXIDE, AMORPHOUS 10000 mg/kg 2006
554 SODIUM ALUMINOSILICATE 10000 mg/kg 2006
500(i) SODIUM CARBONATE GMP 2006
331(i) SODIUM DIHYDROGEN CITRATE GMP 2006
500(ii) SODIUM HYDROGEN CARBONATE GMP 2006
524 SODIUM HYDROXIDE GMP 2006
500(iii) SODIUM SESQUICARBONATE GMP 2006
553(iii) TALC 10000 mg/kg 2006
332(ii) TRIPOTASSIUM CITRATE GMP
2006
331(iii) TRISODIUM CITRATE GMP 2006
Food Category No. 02.1.1
Additive INS Max Level NotesButter oil, anhydrous milkfat, ghee
Year Adopted
304, 305 ASCORBYL ESTERS 500 10 & 171mg/kg 2006
320 BUTYLATED HYDROXYANISOLE 175 15, 133 & 171 mg/kg 2006
321 BUTYLATED HYDROXYTOLUENE 75 15, 133 & 171 mg/kg 2006175 CODEX STAN 192-1995 
Table Two
Food Category No. 02.1.1
Additive INS Max Level NotesButter oil, anhydrous milkfat, ghee
Year Adopted
330 CITRIC ACID 171 GMP 2006
310 PROPYL GALLATE 100 15, 133 & 171mg/kg 2006
331(i) SODIUM DIHYDROGEN CITRATE 171 GMP 2006
307a, b, c TOCOPHEROLS 500 171mg/kg 2006
331(iii) TRISODIUM CITRATE 171 GMP 2006
Food Category No. 02.1.2
Additive INS Max Level NotesVegetable oils and fats
Year Adopted
304, 305 ASCORBYL ESTERS 500 10mg/kg 2006
320 BUTYLATED HYDROXYANISOLE 200 15 & 130 mg/kg 2006
321 BUTYLATED HYDROXYTOLUENE 200 15 & 130 mg/kg 2006
160a(ii) CAROTENES, BETA- (VEGETABLE) 1000 mg/kg 2006
472e DIACETYLTARTARIC AND FATTY 
ACID ESTERS OF GLYCEROL10000 mg/kg 2006
314 GUAIAC RESIN 1000 mg/kg 2006
384 ISOPROPYL CITRATES 200 mg/kg 2005
900a POLYDIMETHYLSILOXANE 10 mg/kg 2006
432-436 POLYSORBATES 5000 102 mg/kg 2007
310 PROPYL GALLATE 200 15 & 130mg/kg 2006
477 PROPYLENE GLYCOL ESTERS OF FATTY ACIDS10000 mg/kg 2006
484 STEARYL CITRATE GMP 2006
319 TERTIARY BUTYLHYDROQUINONE 200 15 & 130 mg/kg 2006
388, 389 THIODIPROPIONATES 200 46 mg/kg 2006
Food Category No. 02.1.3
Additive INS Max Level NotesLard, tallow, fi sh oil, and other animal fats
Year Adopted
304, 305 ASCORBYL ESTERS 500 10mg/kg 2006
320 BUTYLATED HYDROXYANISOLE 200 15 & 130 mg/kg 2006
321 BUTYLATED HYDROXYTOLUENE 200 15 & 130 mg/kg 2006
160a(ii) CAROTENES, BETA- (VEGETABLE) 1000 mg/kg 2006
472e DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL10000 mg/kg 2006
143 FAST GREEN FCF GMP 1999
314 GUAIAC RESIN 1000 mg/kg 2006
132 INDIGOTINE (INDIGO CARMINE) 300 161 mg/kg 2009
384 ISOPROPYL CITRATES 200 mg/kg 2001
900a POLYDIMETHYLSILOXANE 10 mg/kg 2006
432-436 POLYSORBATES 5000 102 mg/kg 2007
310 PROPYL GALLATE 200 15 & 130mg/kg 2006
477 PROPYLENE GLYCOL ESTERS OF FATTY ACIDS10000 mg/kg 2006176 CODEX STAN 192-1995 
Table Two
Food Category No. 02.1.3
Additive INS Max Level NotesLard, tallow, fi sh oil, and other animal fats
Year Adopted
484 STEARYL CITRATE GMP 2006
110 SUNSET YELLOW FCF 300 161 mg/kg 2008
319 TERTIARY BUTYLHYDROQUINONE 200 15 & 130 mg/kg 2006
388, 389 THIODIPROPIONATES 200 46 mg/kg 2006
Food Category No. 02.2.1
Additive INS Max Level NotesButter
Year Adopted
160b(i) ANNATTO EXTRACTS, BIXIN-BASED 20 8 mg/kg 2008
526 CALCIUM HYDROXIDE GMP 2008
160a(ii) CAROTENES, BETA- (VEGETABLE) 600 mg/kg 2008
160a(i),a(iii),e,f CAROTENOIDS 25 146mg/kg 2008
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); 
542PHOSPHATES 880 33 & 34mg/kg 2008
500(i) SODIUM CARBONATE GMP 2008
500(ii) SODIUM HYDROGEN CARBONATE GMP 2008
524 SODIUM HYDROXIDE GMP 2008
Food Category No. 02.2.2
Additive INS Max Level NotesFat spreads, dairy fat spreads and blended 
spreads
Year Adopted
304, 305 ASCORBYL ESTERS 500 10mg/kg 2006
210-213 BENZOATES 1000 13 mg/kg 2001
320 BUTYLATED HYDROXYANISOLE 200 15 & 130 mg/kg 2005
321 BUTYLATED HYDROXYTOLUENE 200 15 & 130 mg/kg 2005
120 CARMINES 500 161 & 178mg/kg 2008
160a(ii) CAROTENES, BETA- (VEGETABLE) 1000 mg/kg 2005
472e DIACETYLTARTARIC AND FATTY 
ACID ESTERS OF GLYCEROL10000 mg/kg 2005
385, 386 ETHYLENE DIAMINE TETRA ACETATES100 21mg/kg 2001
384 ISOPROPYL CITRATES 100 mg/kg 2001
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); 
542PHOSPHATES 2200 33 mg/kg 2009
900a POLYDIMETHYLSILOXANE 10 152 mg/kg 2007
432-436 POLYSORBATES 5000 102 mg/kg 2007
310 PROPYL GALLATE 200 15 & 130mg/kg 2004
477 PROPYLENE GLYCOL ESTERS OF 
FATTY ACIDS20000 mg/kg 2001177 CODEX STAN 192-1995 
Table Two
Food Category No. 02.2.2
Additive INS Max Level NotesFat spreads, dairy fat spreads and blended 
spreads
Year Adopted
101(i),(ii) RIBOFLAVINS 300 mg/kg 2005
200-203 SORBATES 2000 42 mg/kg 2009
481(i), 482(i) STEAROYL LACTYLATES 10000 mg/kg 2009
319 TERTIARY BUTYLHYDROQUINONE 200 15 & 130 mg/kg 2005
479 THERMALLY OXIDIZED SOYA BEAN 
OIL INTERACTED WITH MONO- AND 
DIGLYCERIDES OF FATTY ACIDS5000 mg/kg 1999
388, 389 THIODIPROPIONATES 200 46 mg/kg 1999
307a, b, c TOCOPHEROLS 500 mg/kg 2009
Food Category No. 02.3
Additive INS Max Level NotesFat emulsions mainly of  type oil-in-water, 
including mixed and/or  flavoured products 
based on fat emulsions
Year Adopted
950 ACESULFAME POTASSIUM 1000 161 & 188 mg/kg 2008
304, 305 ASCORBYL ESTERS 500 10mg/kg 2001
951 ASPARTAME 1000 161 & 191 mg/kg 2008
210-213 BENZOATES 1000 13 mg/kg 2001
133 BRILLIANT BLUE FCF 100 mg/kg 2005
320 BUTYLATED HYDROXYANISOLE 200 15 & 130 mg/kg 2006
321 BUTYLATED HYDROXYTOLUENE 200 15 & 130 mg/kg 2006
120 CARMINES 500 161 &  178mg/kg 2008
160a(ii) CAROTENES, BETA- (VEGETABLE) 1000 mg/kg 2005
160a(i),a(iii),e,f CAROTENOIDS 200 180mg/kg 2009
472e DIACETYLTARTARIC AND FATTY 
ACID ESTERS OF GLYCEROL10000 mg/kg 2005
132 INDIGOTINE (INDIGO CARMINE) 300 161 mg/kg 2009
961 NEOTAME 10 161mg/kg 2008
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); 
542PHOSPHATES 2200 33 mg/kg 2009
432-436 POLYSORBATES 5000 102 mg/kg 2007
310 PROPYL GALLATE 200 15 & 130mg/kg 2004
477 PROPYLENE GLYCOL ESTERS OF 
FATTY ACIDS30000 mg/kg 2001
101(i),(ii) RIBOFLAVINS 300 mg/kg 2008
200-203 SORBATES 1000 42 mg/kg 2009
474 SUCROGLYCERIDES 10000 102 mg/kg 2009
319 TERTIARY BUTYLHYDROQUINONE 200 15 & 130 mg/kg 2005178 CODEX STAN 192-1995 
Table Two
Food Category No. 02.4
Additive INS Max Level NotesFat-based desserts excluding dairy-based 
dessert products of food category 01.7
Year Adopted
950 ACESULFAME POTASSIUM 350 161 & 188 mg/kg 2007
129 ALLURA RED AC 300 161mg/kg 2009
304, 305 ASCORBYL ESTERS 80 10mg/kg 2001
951 ASPARTAME 1000 161 & 191 mg/kg 2007
962 ASPARTAME-ACESULFAME SALT 350 113 & 161 mg/kg 2009
210-213 BENZOATES 1000 13 mg/kg 2001
133 BRILLIANT BLUE FCF 150 mg/kg 2005
320 BUTYLATED HYDROXYANISOLE 200 15 & 130 mg/kg 2006
321 BUTYLATED HYDROXYTOLUENE 200 15 & 130 mg/kg 2006
150c CARAMEL III - AMMONIA PROCESS GMP 1999
150d CARAMEL IV - SULFITE AMMONIA 
PROCESS20000 mg/kg 2009
120 CARMINES 150 mg/kg 2005
160a(ii) CAROTENES, BETA- (VEGETABLE) 1000 mg/kg 2005
160a(i),a(iii),e,f CAROTENOIDS 150 180mg/kg 2009
141(i),(ii) CHLOROPHYLLS AND CHLOROPHYLLINS, COPPER 
COMPLEXES500 mg/kg 2009
952(i), (ii), (iv) CYCLAMATES 250 17 & 161mg/kg 2007
472e DIACETYLTARTARIC AND FATTY 
ACID ESTERS OF GLYCEROL5000 mg/kg 2005
143 FAST GREEN FCF 100 mg/kg 2009
163(ii) GRAPE SKIN EXTRACT 200 181 mg/kg 2009
132 INDIGOTINE (INDIGO CARMINE) 150 mg/kg 2009
172(i)-(iii) IRON OXIDES 350 mg/kg 2005
961 NEOTAME 100 161mg/kg 2007
432-436 POLYSORBATES 3000 102 mg/kg 2007
124 PONCEAU 4R (COCHINEAL RED A) 50 mg/kg 2008
310 PROPYL GALLATE 200 15 & 130mg/kg 2004
477 PROPYLENE GLYCOL ESTERS OF 
FATTY ACIDS40000 mg/kg 2006
101(i),(ii) RIBOFLAVINS 300 mg/kg 2005
954(i)-(iv) SACCHARINS 100 161mg/kg 2007
955 SUCRALOSE (TRICHLOROGALACTOSUCROSE)400 161mg/kg 2007
474 SUCROGLYCERIDES 5000 mg/kg 2009
110 SUNSET YELLOW FCF 50 mg/kg 2008
319 TERTIARY BUTYLHYDROQUINONE 200 15 & 130 mg/kg 2005
Food Category No. 03.0
Additive INS Max Level NotesEdible ices, including sherbet and sorbet
Year Adopted
950 ACESULFAME POTASSIUM 800 161 & 188 mg/kg 2007179 CODEX STAN 192-1995 
Table Two
Food Category No. 03.0
Additive INS Max Level NotesEdible ices, including sherbet and sorbet
Year Adopted
956 ALITAME 100 161mg/kg 2007
129 ALLURA RED AC 150 mg/kg 2009
304, 305 ASCORBYL ESTERS 200 10 & 15mg/kg 2001
951 ASPARTAME 1000 161 & 191 mg/kg 2007
133 BRILLIANT BLUE FCF 150 mg/kg 2005
320 BUTYLATED HYDROXYANISOLE 200 15 & 130 mg/kg 2006
321 BUTYLATED HYDROXYTOLUENE 100 15 & 130 mg/kg 2006
150c CARAMEL III - AMMONIA PROCESS 1000 mg/kg 1999
150d CARAMEL IV - SULFITE AMMONIA 
PROCESS1000 mg/kg 1999
120 CARMINES 150 mg/kg 2005
160a(ii) CAROTENES, BETA- (VEGETABLE) 1000 mg/kg 2005
160a(i),a(iii),e,f CAROTENOIDS 200 180mg/kg 2009
141(i),(ii) CHLOROPHYLLS AND CHLOROPHYLLINS, COPPER 
COMPLEXES500 mg/kg 2009
952(i), (ii), (iv) CYCLAMATES 250 17 & 161mg/kg 2007
472e DIACETYLTARTARIC AND FATTY 
ACID ESTERS OF GLYCEROL1000 mg/kg 2006
143 FAST GREEN FCF 100 mg/kg 1999
132 INDIGOTINE (INDIGO CARMINE) 150 mg/kg 2009
172(i)-(iii) IRON OXIDES 300 mg/kg 2005
961 NEOTAME 100 161mg/kg 2007
432-436 POLYSORBATES 1000 mg/kg 2005
124 PONCEAU 4R (COCHINEAL RED A) 50 mg/kg 2008
477 PROPYLENE GLYCOL ESTERS OF FATTY ACIDS5000 mg/kg 2001
101(i),(ii) RIBOFLAVINS 500 mg/kg 2005
954(i)-(iv) SACCHARINS
100 161mg/kg 2007
955 SUCRALOSE 
(TRICHLOROGALACTOSUCROSE)320 161mg/kg 2007
474 SUCROGLYCERIDES 5000 mg/kg 2009
110 SUNSET YELLOW FCF 50 mg/kg 2008
319 TERTIARY BUTYLHYDROQUINONE 200 15 & 130 mg/kg 2006
Food Category No. 04.1.1.2
Additive INS Max Level NotesSurface-treated fresh fruit
Year Adopted
901 BEESWAX GMP 2003
902 CANDELILLA WAX GMP 2003
120 CARMINES 500 4 & 16mg/kg 2008
903 CARNAUBA WAX 400 mg/kg 2004
445 GLYCEROL ESTER OF WOOD ROSIN 110 mg/kg 2005180 CODEX STAN 192-1995 
Table Two
Food Category No. 04.1.1.2
Additive INS Max Level NotesSurface-treated fresh fruit
Year Adopted
172(i)-(iii) IRON OXIDES 1000 4 & 16 mg/kg 2008
905c(i) MICROCRYSTALLINE WAX 50 mg/kg 2004
231, 232 ORTHO-PHENYLPHENOLS 12 49 mg/kg 1999
1521 POLYETHYLENE GLYCOL GMP 2001
1201 POLYVINYLPYRROLIDONE GMP 1999
101(i),(ii) RIBOFLAVINS 300 4 & 16mg/kg 2008
904 SHELLAC GMP 2003
474 SUCROGLYCERIDES GMP 2009
220-225, 227, 228, 539 SULFITES 50 44mg/kg 2006
Food Category No. 04.1.2
Additive INS Max Level NotesProcessed fruit
Year Adopted
903 CARNAUBA WAX 400 mg/kg 2004
Food Category No. 04.1.2.1
Additive INS Max Level NotesFrozen fruit
Year Adopted
950 ACESULFAME POTASSIUM 500 161 & 188 mg/kg 2008
951 ASPARTAME 2000 161 & 191 mg/kg 2008
961 NEOTAME 100 161mg/kg 2008
955 SUCRALOSE 
(TRICHLOROGALACTOSUCROSE)400 161mg/kg 2008
220-225, 227, 228, 539 SULFITES 500 44 & 155mg/kg 2007
Food Category No. 04.1.2.2
Additive INS Max Level NotesDried fruit
Year Adopted
950 ACESULFAME POTASSIUM 500 161 & 188 mg/kg 2008
304, 305 ASCORBYL ESTERS 80 10mg/kg 2001
951 ASPARTAME 2000 161 & 191 mg/kg 2008
210-213 BENZOATES 800 13mg/kg 2003
472e DIACETYLTARTARIC AND FATTY 
ACID ESTERS OF GLYCEROL10000 mg/kg 2005
385, 386 ETHYLENE DIAMINE TETRA 
ACETATES265 21mg/kg 2001
905d MINERAL OIL, HIGH VISCOSITY 5000 mg/kg 2005
905e MINERAL OIL, MEDIUM AND LOW 
VISCOSITY (CLASS I)5000 mg/kg 2005
961 NEOTAME 100 161mg/kg 2008
955 SUCRALOSE (TRICHLOROGALACTOSUCROSE)1500 161 mg/kg 2008
220-225, 227, 228, 539 SULFITES 1000 44 & 135 mg/kg 2006
Food Category No. 04.1.2.3
Additive INS Max Level NotesFruit in vinegar, oil, or brine
Year Adopted181 CODEX STAN 192-1995 
Table Two
Food Category No. 04.1.2.3
Additive INS Max Level NotesFruit in vinegar, oil, or brine
Year Adopted
950 ACESULFAME POTASSIUM 200 161 & 188 mg/kg 2007
951 ASPARTAME 300 144 & 191mg/kg 2007
210-213 BENZOATES 1000 13 mg/kg 2001
150c CARAMEL III - AMMONIA PROCESS GMP 1999
150d CARAMEL IV - SULFITE AMMONIA 
PROCESSGMP 1999
160a(ii) CAROTENES, BETA- (VEGETABLE) 1000 mg/kg 2005
160a(i),a(iii),e,f CAROTENOIDS 1000 mg/kg 2009
141(i),(ii) CHLOROPHYLLS AND CHLOROPHYLLINS, COPPER 
COMPLEXES100 62mg/kg 2005
472e DIACETYLTARTARIC AND FATTY 
ACID ESTERS OF GLYCEROL1000 mg/kg 2005
385, 386 ETHYLENE DIAMINE TETRA ACETATES250 21mg/kg 2008
163(ii) GRAPE SKIN EXTRACT 1500 161 mg/kg 2009
961 NEOTAME 100 161mg/kg 2007
900a POLYDIMETHYLSILOXANE 10 mg/kg 1999
954(i)-(iv) SACCHARINS 160 144mg/kg 2007
200-203 SORBATES 1000 42 mg/kg 2009
955 SUCRALOSE 
(TRICHLOROGALACTOSUCROSE)180 144mg/kg 2007
220-225, 227, 228, 539 SULFITES 100 44mg/kg 2006
Food Category No. 04.1.2.4
Additive INS Max Level NotesCanned or bottled (pasteurized) fruit
Year Adopted
950 ACESULFAME POTASSIUM 350 161 & 188 mg/kg 2007
951 ASPARTAME 1000 161 & 191 mg/kg 2007
962 ASPARTAME-ACESULFAME SALT 350 113 & 161 mg/kg 2009
133 BRILLIANT BLUE FCF 200 161 mg/kg 2009
150c CARAMEL III - AMMONIA PROCESS GMP 1999
150d CARAMEL IV - SULFITE AMMONIA 
PROCESSGMP 1999
120 CARMINES 200 mg/kg 2005
160a(ii) CAROTENES, BETA- (VEGETABLE) 1000 mg/kg 2005
141(i),(ii) CHLOROPHYLLS AND 
CHLOROPHYLLINS, COPPER 
COMPLEXES100 62mg/kg 2005
952(i), (ii), (iv) CYCLAMATES 1000 17 & 161 mg/kg 2007
143 FAST GREEN FCF 200 mg/kg 1999
172(i)-(iii) IRON OXIDES 300 mg/kg 2005
961 NEOTAME 33 161mg/kg 2007
900a POLYDIMETHYLSILOXANE 10 mg/kg 1999
124 PONCEAU 4R (COCHINEAL RED A) 300 161 mg/kg 2008182 CODEX STAN 192-1995 
Table Two
Food Category No. 04.1.2.4
Additive INS Max Level NotesCanned or bottled (pasteurized) fruit
Year Adopted
101(i),(ii) RIBOFLAVINS 300 mg/kg 2005
954(i)-(iv) SACCHARINS 200 161mg/kg 2007
512 STANNOUS CHLORIDE 20 43 mg/kg 2001
955 SUCRALOSE 
(TRICHLOROGALACTOSUCROSE)400 161mg/kg 2007
Food Category No. 04.1.2.5
Additive INS Max Level NotesJams, jellies, marmelades
Year Adopted
950 ACESULFAME POTASSIUM 1000 161 & 188 mg/kg 2007
956 ALITAME 100 161mg/kg 2007
129 ALLURA RED AC 100 161mg/kg 2009
951 ASPARTAME 1000 161 & 191 mg/kg 2007
962 ASPARTAME-ACESULFAME SALT 1000 119 & 161 mg/kg 2009
210-213 BENZOATES 1000 13 mg/kg 2001
133 BRILLIANT BLUE FCF 100 161 mg/kg 2009
150c CARAMEL III - AMMONIA PROCESS GMP 1999
150d CARAMEL IV - SULFITE AMMONIA 
PROCESS1500 mg/kg 1999
120 CARMINES 200 mg/kg 2005
160a(ii) CAROTENES, BETA- (VEGETABLE) 1000 mg/kg 2005
160a(i),a(iii),e,f CAROTENOIDS 200 mg/kg 2009
141(i),(ii) CHLOROPHYLLS AND CHLOROPHYLLINS, COPPER 
COMPLEXES200 161mg/kg 2009
952(i), (ii), (iv) CYCLAMATES 1000 17 & 161 mg/kg 2007
385, 386 ETHYLENE DIAMINE TETRA 
ACETATES130 21mg/kg 2001
143 FAST GREEN FCF 400 mg/kg 1999
163(ii) GRAPE SKIN EXTRACT 500 161 & 181 mg/kg 2009
132 INDIGOTINE (INDIGO CARMINE) 300 161 mg/kg 2009
172(i)-(iii) IRON OXIDES 200 mg/kg 2005
961 NEOTAME 70 161mg/kg 2007
900a POLYDIMETHYLSILOXANE 30 mg/kg 1999
124 PONCEAU 4R (COCHINEAL RED A) 100 161 mg/kg 2008
101(i),(ii) RIBOFLAVINS 200 mg/kg
2005
954(i)-(iv) SACCHARINS 200 161mg/kg 2007
955 SUCRALOSE 
(TRICHLOROGALACTOSUCROSE)400 161mg/kg 2007
220-225, 227, 228, 539 SULFITES 100 44mg/kg 2008
110 SUNSET YELLOW FCF 300 161 mg/kg 2008183 CODEX STAN 192-1995 
Table Two
Food Category No. 04.1.2.6
Additive INS Max Level NotesFruit-based spreads (e.g., chutney) 
excluding products of food category 04.1.2.5
Year Adopted
950 ACESULFAME POTASSIUM 1000 161 & 188 mg/kg 2007
951 ASPARTAME 1000 161 & 191 mg/kg 2007
210-213 BENZOATES 1000 13 mg/kg 2001
133 BRILLIANT BLUE FCF 100 161 mg/kg 2009
150c CARAMEL III - AMMONIA PROCESS 500 mg/kg 1999
150d CARAMEL IV - SULFITE AMMONIA 
PROCESS500 mg/kg 1999
120 CARMINES 500 mg/kg 2005
160a(ii) CAROTENES, BETA- (VEGETABLE) 500 mg/kg 2005
160a(i),a(iii),e,f CAROTENOIDS 500 mg/kg 2009
141(i),(ii) CHLOROPHYLLS AND 
CHLOROPHYLLINS, COPPER 
COMPLEXES150 mg/kg 2009
952(i), (ii), (iv) CYCLAMATES 2000 17 & 161 mg/kg 2007
472e DIACETYLTARTARIC AND FATTY 
ACID ESTERS OF GLYCEROL5000 mg/kg 2005
385, 386 ETHYLENE DIAMINE TETRA ACETATES100 21mg/kg 2001
143 FAST GREEN FCF 100 161mg/kg 2009
163(ii) GRAPE SKIN EXTRACT 500 161 & 181 mg/kg 2009
132 INDIGOTINE (INDIGO CARMINE) 300 161 mg/kg 2009
172(i)-(iii) IRON OXIDES 500 mg/kg 2005
961 NEOTAME 70 161mg/kg 2007
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); 
542PHOSPHATES 1100 33 mg/kg 2009
900a POLYDIMETHYLSILOXANE 10 mg/kg 1999
124 PONCEAU 4R (COCHINEAL RED A) 500 161 mg/kg 2008
101(i),(ii) RIBOFLAVINS 500 mg/kg
2005
954(i)-(iv) SACCHARINS 200 161mg/kg 2007
200-203 SORBATES 1000 42 mg/kg 2009
955 SUCRALOSE 
(TRICHLOROGALACTOSUCROSE)400 161mg/kg 2007
220-225, 227, 228, 539 SULFITES 500 44mg/kg 2006
110 SUNSET YELLOW FCF 300 161 mg/kg 2008
Food Category No. 04.1.2.7
Additive INS Max Level NotesCandied fruit
Year Adopted
950 ACESULFAME POTASSIUM 500 161 & 188 mg/kg 2007
129 ALLURA RED AC 300 161mg/kg 2009
523 ALUMINIUM AMMONIUM SULFATE 200 6 mg/kg 2001184 CODEX STAN 192-1995 
Table Two
Food Category No. 04.1.2.7
Additive INS Max Level NotesCandied fruit
Year Adopted
951 ASPARTAME 2000 161 & 191 mg/kg 2007
210-213 BENZOATES 1000 13 mg/kg 2001
133 BRILLIANT BLUE FCF 100 161 mg/kg 2009
150c CARAMEL III - AMMONIA PROCESS GMP 1999
150d CARAMEL IV - SULFITE AMMONIA 
PROCESSGMP 1999
120 CARMINES 200 mg/kg 2005
160a(ii) CAROTENES, BETA- (VEGETABLE) 1000 mg/kg 2005
160a(i),a(iii),e,f CAROTENOIDS 200 mg/kg 2009
141(i),(ii) CHLOROPHYLLS AND CHLOROPHYLLINS, COPPER 
COMPLEXES250 mg/kg 2009
472e DIACETYLTARTARIC AND FATTY 
ACID ESTERS OF GLYCEROL1000 mg/kg 2005
127 ERYTHROSINE 200 54mg/kg 2005
143 FAST GREEN FCF 100 161mg/kg 2009
132 INDIGOTINE (INDIGO CARMINE) 200 161 mg/kg 2009
172(i)-(iii) IRON OXIDES 250 mg/kg 2005
961 NEOTAME 65 161mg/kg 2007
124 PONCEAU 4R (COCHINEAL RED A) 200 161 mg/kg 2008
101(i),(ii) RIBOFLAVINS 300 mg/kg 2005
955 SUCRALOSE 
(TRICHLOROGALACTOSUCROSE)800 161mg/kg 2007
220-225, 227, 228, 539 SULFITES 100 44mg/kg 2006
110 SUNSET YELLOW FCF 200 161 mg/kg 2008
Food Category No. 04.1.2.8
Additive INS Max Level NotesFruit preparations, in cluding pulp, purees, 
fruit toppings and coconut milk
Year Adopted
950 ACESULFAME POTASSIUM 350 161 & 188 mg/kg 2007
129 ALLURA RED AC 300 161 & 182mg/kg 2009
951 ASPARTAME 1000 161 & 191 mg/kg 2007
962 ASPARTAME-ACESULFAME SALT 350 113 & 161 mg/kg 2009
210-213 BENZOATES 1000 13 mg/kg 2001
133 BRILLIANT BLUE FCF 100 161 & 182 mg/kg 2009
150c CARAMEL III - AMMONIA PROCESS 7500 182 mg/kg 2008
150d CARAMEL IV - SULFITE AMMONIA 
PROCESS7500 182 mg/kg 2008
120 CARMINES 500 182mg/kg 2008
160a(i),a(iii),e,f CAROTENOIDS 100 161, 180 &182mg/kg 2009
141(i),(ii) CHLOROPHYLLS AND 
CHLOROPHYLLINS, COPPER 
COMPLEXES100 62 & 182mg/kg 2008185 CODEX STAN 192-1995 
Table Two
Food Category No. 04.1.2.8
Additive INS Max Level NotesFruit preparations, in cluding pulp, purees, 
fruit toppings and coconut milk
Year Adopted
952(i), (ii), (iv) CYCLAMATES 250 17 & 161mg/kg 2007
472e DIACETYLTARTARIC AND FATTY 
ACID ESTERS OF GLYCEROL2500 mg/kg 2005
143 FAST GREEN FCF 100 161 & 182mg/kg 2009
132 INDIGOTINE (INDIGO CARMINE) 150 161 & 182 mg/kg 2009
961 NEOTAME 100 161mg/kg 2007
432-436 POLYSORBATES 1000 154 mg/kg 2007
124 PONCEAU 4R (COCHINEAL RED A) 50 161 & 182 mg/kg 2008
477 PROPYLENE GLYCOL ESTERS OF 
FATTY ACIDS40000 mg/kg 2001
101(i),(ii) RIBOFLAVINS 300 182mg/kg 2008
954(i)-(iv) SACCHARINS 200 161mg/kg 2007
955 SUCRALOSE (TRICHLOROGALACTOSUCROSE)400 161mg/kg 2007
220-225, 227, 228, 539 SULFITES 500 44mg/kg 2006
110 SUNSET YELLOW FCF 300 161 & 182 mg/kg 2008
Food Category No. 04.1.2.9
Additive INS Max Level NotesFruit-based desserts, including fruit-
flavoured water-based desserts
Year Adopted
950 ACESULFAME POTASSIUM 350 161 & 188 mg/kg 2007
129 ALLURA RED AC 300 161mg/kg 2009
304, 305 ASCORBYL ESTERS 500 2 & 10mg/kg 2001
951 ASPARTAME 1000 161 & 191 mg/kg 2007
962 ASPARTAME-ACESULFAME SALT 350 113 & 161 mg/kg 2009
210-213 BENZOATES 1000 13 mg/kg 2001
133 BRILLIANT BLUE FCF 150 mg/kg 2005
150c CARAMEL III - AMMONIA PROCESS GMP 1999
150d CARAMEL IV - SULFITE AMMONIA 
PROCESSGMP 1999
120 CARMINES 150 mg/kg 2005
160a(ii) CAROTENES, BETA- (VEGETABLE) 1000 mg/kg 2005
160a(i),a(iii),e,f CAROTENOIDS 150 mg/kg 2009
141(i),(ii) CHLOROPHYLLS AND CHLOROPHYLLINS, COPPER 
COMPLEXES150 mg/kg 2009
952(i), (ii), (iv) CYCLAMATES 250 17 & 161mg/kg 2007
472e DIACETYLTARTARIC AND FATTY 
ACID ESTERS OF GLYCEROL2500 mg/kg 2005
143 FAST GREEN FCF 100 161mg/kg 2009
163(ii) GRAPE SKIN EXTRACT 500 161 & 181 mg/kg 2009
132 INDIGOTINE (INDIGO CARMINE) 150 161 mg/kg 2009186 CODEX STAN 192-1995 
Table Two
Food Category No. 04.1.2.9
Additive INS Max Level NotesFruit-based desserts, including fruit-
flavoured water-based desserts
Year Adopted
172(i)-(iii) IRON OXIDES 200 mg/kg 2005
961 NEOTAME 100 161mg/kg 2007
900a POLYDIMETHYLSILOXANE 110 mg/kg 1999
432-436 POLYSORBATES 3000 mg/kg 2007
124 PONCEAU 4R (COCHINEAL RED A) 50 161 mg/kg 2008
310 PROPYL GALLATE 90 2, 15 & 130mg/kg 2001
477 PROPYLENE GLYCOL ESTERS OF 
FATTY ACIDS40000 mg/kg 2001
101(i),(ii) RIBOFLAVINS 300 mg/kg 2005
954(i)-(iv) SACCHARINS 100 161mg/kg 2007
955 SUCRALOSE (TRICHLOROGALACTOSUCROSE)400 161mg/kg 2007
474 SUCROGLYCERIDES 5000 mg/kg 2009
220-225, 227, 228, 539 SULFITES 100 44mg/kg 2008
110 SUNSET YELLOW FCF 50 161 mg/kg 2008
Food Category No. 04.1.2.10
Additive INS Max Level NotesFermented fruit products
Year Adopted
950 ACESULFAME POTASSIUM 350 161 & 188 mg/kg 2007
951 ASPARTAME 1000 161 & 191 mg/kg 2007
210-213 BENZOATES 1000 13 mg/kg 2001
160a(ii) CAROTENES, BETA- (VEGETABLE) 200 mg/kg 2005
160a(i),a(iii),e,f CAROTENOIDS 500 mg/kg 2009
141(i),(ii) CHLOROPHYLLS AND 
CHLOROPHYLLINS, COPPER 
COMPLEXES100 62mg/kg 2005
472e DIACETYLTARTARIC AND FATTY 
ACID ESTERS OF GLYCEROL2500 mg/kg 2005
385, 386 ETHYLENE DIAMINE TETRA ACETATES250 21mg/kg 2008
163(ii) GRAPE SKIN EXTRACT 500 161 & 181 mg/kg 2009
961 NEOTAME 65 161mg/kg 2007
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); 
542PHOSPHATES 2200 33 mg/kg 2009
900a POLYDIMETHYLSILOXANE 10 mg/kg 2008
101(i),(ii) RIBOFLAVINS 500 mg/kg 2008
954(i)-(iv) SACCHARINS 160 161mg/kg 2008
200-203 SORBATES 1000 42 mg/kg 2009
955 SUCRALOSE 
(TRICHLOROGALACTOSUCROSE)150 161mg/kg 2007187 CODEX STAN 192-1995 
Table Two
Food Category No. 04.1.2.10
Additive INS Max Level NotesFermented fruit products
Year Adopted
220-225, 227, 228, 539 SULFITES 100 44mg/kg 2008
Food Category No. 04.1.2.11
Additive INS Max Level NotesFruit fillings for pastries
Year Adopted
950 ACESULFAME POTASSIUM 350 161 & 188 mg/kg 2007
129 ALLURA RED AC 300 161mg/kg 2009
951 ASPARTAME 1000 161 & 191 mg/kg 2007
210-213 BENZOATES 1000 13 mg/kg 2001
133 BRILLIANT BLUE FCF 250 mg/kg 2005
150c CARAMEL III - AMMONIA PROCESS 7500 mg/kg 1999
150d CARAMEL IV - SULFITE AMMONIA 
PROCESS7500 mg/kg 1999
120 CARMINES 300 mg/kg 2005
160a(ii) CAROTENES, BETA- (VEGETABLE) 100 180 mg/kg 2009
160a(i),a(iii),e,f CAROTENOIDS 100 180mg/kg 2009
141(i),(ii) CHLOROPHYLLS AND CHLOROPHYLLINS, COPPER 
COMPLEXES100 62mg/kg 2005
385, 386 ETHYLENE DIAMINE TETRA 
ACETATES650 21mg/kg 2001
143 FAST GREEN FCF 100 161mg/kg 2009
163(ii) GRAPE SKIN EXTRACT 500 161 & 181 mg/kg 2009
132 INDIGOTINE (INDIGO CARMINE) 150 161 mg/kg 2009
961 NEOTAME 100 161mg/kg 2007
432-436 POLYSORBATES 3000 mg/kg 2007
124 PONCEAU 4R (COCHINEAL RED A) 50 161 mg/kg 2008
477 PROPYLENE GLYCOL ESTERS OF 
FATTY ACIDS40000 mg/kg 2001
101(i),(ii) RIBOFLAVINS 300 mg/kg 2005
200-203 SORBATES 1000 42 mg/kg 2009
955 SUCRALOSE (TRICHLOROGALACTOSUCROSE)400 161
mg/kg 2007
220-225, 227, 228, 539 SULFITES 100 44mg/kg 2006
110 SUNSET YELLOW FCF 300 161 mg/kg 2008
Food Category No. 04.1.2.12
Additive INS Max Level NotesCooked fruit
Year Adopted
950 ACESULFAME POTASSIUM 500 161 & 188 mg/kg 2008
951 ASPARTAME 1000 161 & 191 mg/kg 2007
210-213 BENZOATES 1000 13 mg/kg 2001
141(i),(ii) CHLOROPHYLLS AND 
CHLOROPHYLLINS, COPPER 
COMPLEXES100 62mg/kg 2005
961 NEOTAME 65 161mg/kg 2007188 CODEX STAN 192-1995 
Table Two
Food Category No. 04.1.2.12
Additive INS Max Level NotesCooked fruit
Year Adopted
200-203 SORBATES 1200 42 mg/kg 2009
955 SUCRALOSE 
(TRICHLOROGALACTOSUCROSE)150 161mg/kg 2008
Food Category No. 04.2.1.2
Additive INS Max Level NotesSurface-treated fresh vegetables (including 
mushrooms and fungi, roots and tubers, 
pulses and legumes, and aloe vera), 
seaweeds, and nuts and seeds
Year Adopted
901 BEESWAX 79 GMP 2003
902 CANDELILLA WAX 79 GMP 2003
120 CARMINES 500 4 & 16mg/kg 2008
903 CARNAUBA WAX 400 79mg/kg 2004
445 GLYCEROL ESTER OF WOOD ROSIN 110 mg/kg 2005
905c(i) MICROCRYSTALLINE WAX 50 mg/kg 2004
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); 
542PHOSPHATES 1760 16 & 33 mg/kg 2009
101(i),(ii) RIBOFLAVINS 300 4 & 16mg/kg 2008
904 SHELLAC 79 GMP 2003
110 SUNSET YELLOW FCF 300 4 & 16 mg/kg 2008
Food Category No. 04.2.1.3
Additive INS Max Level NotesPeeled, cut or shredded fresh vegetables 
(including mushrooms and fungi, roots and 
tubers, pulses and legum es, and aloe vera), 
seaweeds, and nuts and seeds
Year Adopted
220-225, 227, 228, 539 SULFITES 50 44, 76 & 136mg/kg 2006
Food Category No. 04.2.2
Additive INS Max Level NotesProcessed vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), 
seaweeds, and nuts and seeds
Year Adopted
150d CARAMEL IV - SULFITE AMMONIA 
PROCESS50000 92 & 161 mg/kg 2009
Food Category No. 04.2.2.1
Additive INS Max Level NotesFrozen vegetables (including mushrooms 
and fungi, roots and tubers, pulses and legumes, and aloe vera) , seaweeds, and nuts 
and seeds
Year Adopted189 CODEX STAN 192-1995 
Table Two
Food Category No. 04.2.2.1
Additive INS Max Level NotesFrozen vegetables (including mushrooms 
and fungi, roots and tubers, pulses and legumes, and aloe vera) , seaweeds, and nuts 
and seeds
Year Adopted
951 ASPARTAME 1000 161 & 191 mg/kg 2008
385, 386 ETHYLENE DIAMINE TETRA 
ACETATES100 21 & 110mg/kg 2006
961 NEOTAME 33 161mg/kg 2008
900a POLYDIMETHYLSILOXANE 10 15 mg/kg 1999
954(i)-(iv) SACCHARINS 500 161mg/kg 2008
955 SUCRALOSE (TRICHLOROGALACTOSUCROSE)150 161mg/kg 2008
220-225, 227, 228, 539 SULFITES 50 44, 76, 136 & 137mg/kg 2006
Food Category No. 04.2.2.2
Additive INS Max Level NotesDried vegetables (including mushrooms and 
fungi, roots and tubers , pulses and legumes, 
and aloe vera), seaw eeds, and nuts and 
seeds
Year Adopted
304, 305 ASCORBYL ESTERS 80 10mg/kg 2001
951 ASPARTAME 1000 161 & 191 mg/kg 2008
210-213 BENZOATES 1000 13 mg/kg 2003
320 BUTYLATED HYDROXYANISOLE 200 15, 76 & 130 mg/kg 2005
321 BUTYLATED HYDROXYTOLUENE 200 15, 76 & 130 mg/kg 2005
160a(i),a(iii),e,f CAROTENOIDS 1000 161 mg/kg 2009
472e DIACETYLTARTARIC AND FATTY 
ACID ESTERS OF GLYCEROL10000 mg/kg 2005
385, 386 ETHYLENE DIAMINE TETRA ACETATES800 21& 64mg/kg 2001
961 NEOTAME 33 161mg/kg 2008
310 PROPYL GALLATE 50 15, 76 & 130mg/kg 2001
954(i)-(iv) SACCHARINS 500 161mg/kg 2008
955 SUCRALOSE (TRICHLOROGALACTOSUCROSE)580 161mg/kg 2008
220-225, 227, 228, 539 SULFITES 500 44 & 105mg/kg 2006
Food Category No. 04.2.2.3
Additive INS Max Level NotesVegetables (including mushrooms and 
fungi, roots and tubers , pulses and legumes, 
and aloe vera), and s eaweeds in vinegar, oil, 
brine, or soybean sauce
Year Adopted
950 ACESULFAME POTASSIUM 200 144 & 188 mg/kg 2007
129 ALLURA RED AC 300 161mg/kg 2009
523 ALUMINIUM AMMONIUM SULFATE 35 6 mg/kg 2003190 CODEX STAN 192-1995 
Table Two
Food Category No. 04.2.2.3
Additive INS Max Level NotesVegetables (including mushrooms and 
fungi, roots and tubers , pulses and legumes, 
and aloe vera), and s eaweeds in vinegar, oil, 
brine, or soybean sauce
Year Adopted
951 ASPARTAME 300 144 & 191mg/kg 2007
962 ASPARTAME-ACESULFAME SALT 200 113 & 161 mg/kg 2009
210-213 BENZOATES 2000 13 mg/kg 2001
133 BRILLIANT BLUE FCF 500 161 mg/kg 2009
150c CARAMEL III - AMMONIA PROCESS 500 mg/kg 1999
120 CARMINES 500 161 & 178mg/kg 2008
472e DIACETYLTARTARIC AND FATTY 
ACID ESTERS OF GLYCEROL2500 mg/kg 2005
385, 386 ETHYLENE DIAMINE TETRA ACETATES250 21mg/kg 2001
143 FAST GREEN FCF 300 mg/kg 1999
579 FERROUS GLUCONATE 150 23 & 48 mg/kg 1999
585 FERROUS LACTATE 150 23 & 48mg/kg 1999
132 INDIGOTINE (INDIGO CARMINE) 150 161 mg/kg 2009
961 NEOTAME 10 144mg/kg 2007
900a POLYDIMETHYLSILOXANE 10 mg/kg 1999
101(i),(ii) RIBOFLAVINS 500 mg/kg 2005
954(i)-(iv) SACCHARINS 160 144mg/kg 2007
955 SUCRALOSE 
(TRICHLOROGALACTOSUCROSE)400 mg/kg 2007
220-225, 227, 228, 539 SULFITES 100 44mg/kg 2006
Food Category No. 04.2.2.4
Additive INS Max Level NotesCanned or bottled (pas teurized) or retort 
pouch vegetables (inc luding mushrooms 
and fungi, roots and tubers, pulses and 
legumes, and aloe vera), and seaweeds
Year Adopted
950 ACESULFAME POTASSIUM 350 161 & 188 mg/kg 2008
129 ALLURA RED AC 200 161mg/kg 2009
951 ASPARTAME 1000 161 & 191 mg/kg 2008
133 BRILLIANT BLUE FCF 200 161 mg/kg 2009
150c CARAMEL III - AMMONIA PROCESS GMP 1999
385, 386 ETHYLENE DIAMINE TETRA 
ACETATES365 21mg/kg 2001
143 FAST GREEN FCF 200 mg/kg 1999
961 NEOTAME 33 161mg/kg 2008
900a POLYDIMETHYLSILOXANE 10 mg/kg 1999
954(i)-(iv) SACCHARINS 160 144 & 161mg/kg 2008
512 STANNOUS CHLORIDE 25 43 mg/kg 2001191 CODEX STAN 192-1995 
Table Two
Food Category No. 04.2.2.4
Additive INS Max Level NotesCanned or bottled (pas teurized) or retort 
pouch vegetables (inc luding mushrooms 
and fungi, roots and tubers, pulses and 
legumes, and aloe vera), and seaweeds
Year Adopted
955 SUCRALOSE 
(TRICHLOROGALACTOSUCROSE)580 161mg/kg 2008
220-225, 227, 228, 539 SULFITES 50 44mg/kg 2006
Food Category No. 04.2.2.5
Additive INS Max Level NotesVegetable (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
950 ACESULFAME POTASSIUM 1000 188 mg/kg 2008
951 ASPARTAME 1000 161 & 191 mg/kg 2008
210-213 BENZOATES 1000 13 mg/kg 2001
150c CARAMEL III - AMMONIA PROCESS GMP 1999
120 CARMINES 100 mg/kg 2005
160a(ii) CAROTENES, BETA- (VEGETABLE) 1000 mg/kg 2005
141(i),(ii) CHLOROPHYLLS AND 
CHLOROPHYLLINS, COPPER 
COMPLEXES100 62mg/kg 2005
385, 386 ETHYLENE DIAMINE TETRA 
ACETATES250 21mg/kg 2001
961 NEOTAME 33 161mg/kg 2008
900a POLYDIMETHYLSILOXANE 10 mg/kg 1999
954(i)-(iv) SACCHARINS 160 161mg/kg 2008
955 SUCRALOSE (TRICHLOROGALACTOSUCROSE)400 161 & 169mg/kg 2007
220-225, 227, 228, 539 SULFITES 500 44 & 138mg/kg 2006
Food Category No. 04.2.2.6
Additive INS Max Level NotesVegetable (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 ve getables) other than 
food category 04.2.2.5
Year Adopted
950 ACESULFAME POTASSIUM 350 161 & 188 mg/kg 2007
129 ALLURA RED AC 200 92 & 161mg/kg 2009
523 ALUMINIUM AMMONIUM SULFATE 200 6 mg/kg 2001
951 ASPARTAME 1000 161 & 191 mg/kg 2008
962 ASPARTAME-ACESULFAME SALT 350 113 & 161 mg/kg 2009
210-213 BENZOATES 3000 13 mg/kg 2001
133 BRILLIANT BLUE FCF 100 92 & 161 mg/kg 2009192 CODEX STAN 192-1995 
Table Two
Food Category No. 04.2.2.6
Additive INS Max Level NotesVegetable (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 ve getables) other than 
food category 04.2.2.5
Year Adopted
150c CARAMEL III - AMMONIA PROCESS 92 GMP 2008
120 CARMINES 200 92mg/kg 2008
160a(ii) CAROTENES, BETA- (VEGETABLE) 1000 92 mg/kg 2008
141(i),(ii) CHLOROPHYLLS AND 
CHLOROPHYLLINS, COPPER 
COMPLEXES100 62 & 92mg/kg 2008
952(i), (ii), (iv) CYCLAMATES 250 17 & 161mg/kg 2008
472e DIACETYLTARTARIC AND FATTY 
ACID ESTERS OF GLYCEROL2500 mg/kg 2005
385, 386 ETHYLENE DIAMINE TETRA 
ACETATES80 21mg/kg 2001
132 INDIGOTINE (INDIGO CARMINE) 200 92 & 161 mg/kg 2009
961 NEOTAME 33 161mg/kg 2007
900a POLYDIMETHYLSILOXANE 50 mg/kg 2004
432-436 POLYSORBATES 3000 mg/kg 2007
477 PROPYLENE GLYCOL ESTERS OF FATTY ACIDS5000 mg/kg 2001
101(i),(ii) RIBOFLAVINS 300 92mg/kg 2008
954(i)-(iv) SACCHARINS 200 161mg/kg 2008
955 SUCRALOSE 
(TRICHLOROGALACTOSUCROSE)400 161mg/kg 2007
474 SUCROGLYCERIDES 5000 mg/kg 2009
220-225, 227, 228, 539 SULFITES 500 44mg/kg 2006
110 SUNSET YELLOW FCF 50 92 mg/kg 2008
Food Category No. 04.2.2.7
Additive INS Max Level NotesFermented 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
950 ACESULFAME POTASSIUM 1000 188 mg/kg 2008
951 ASPARTAME 2500 161 & 191 mg/kg 2008
210-213 BENZOATES 1000 13 mg/kg 2001
133 BRILLIANT BLUE FCF 100 92 & 161 mg/kg 2009
160a(ii) CAROTENES, BETA- (VEGETABLE) 1000 mg/kg 2005
160a(i),a(iii),e,f CAROTENOIDS 50 180mg/kg 2009193 CODEX STAN 192-1995 
Table Two
Food Category No. 04.2.2.7
Additive INS Max Level NotesFermented 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
141(i),(ii) CHLOROPHYLLS AND 
CHLOROPHYLLINS, COPPER 
COMPLEXES100 62mg/kg 2005
472e DIACETYLTARTARIC AND FATTY 
ACID ESTERS OF GLYCEROL2500 mg/kg 2005
385, 386 ETHYLENE DIAMINE TETRA ACETATES250 21mg/kg 2001
143 FAST GREEN FCF 100 161mg/kg 2009
163(ii) GRAPE SKIN EXTRACT 100 161 & 181 mg/kg 2009
132 INDIGOTINE (INDIGO CARMINE) 300 161 mg/kg 2009
961 NEOTAME 33 161mg/kg 2007
900a POLYDIMETHYLSILOXANE 10 mg/kg 2008
124 PONCEAU 4R (COCHINEAL RED A) 500 161 mg/kg 2008
101(i),(ii) RIBOFLAVINS 500 mg/kg 2008
954(i)-(iv) SACCHARINS 200 161mg/kg 2008
955 SUCRALOSE 
(TRICHLOROGALACTOSUCROSE)580 161mg/kg 2008
220-225, 227, 228, 539 SULFITES 500 44mg/kg 2006
110 SUNSET YELLOW FCF 200 92 mg/kg 2008
Food Category No. 04.2.2.8
Additive INS Max Level NotesCooked or fried vegetables (including 
mushrooms and fungi, roots and tubers, pulses and legumes, an d aloe vera), and 
seaweeds
Year Adopted
951 ASPARTAME 1000 161 & 191 mg/kg 2008
210-213 BENZOATES 1000 13 mg/kg 2001
141(i),(ii) CHLOROPHYLLS AND 
CHLOROPHYLLINS, COPPER 
COMPLEXES100 62mg/kg 2005
472e DIACETYLTARTARIC AND FATTY 
ACID ESTERS OF GLYCEROL2500 mg/kg 2005
385, 386 ETHYLENE DIAMINE TETRA 
ACETATES250 21mg/kg 2001
961 NEOTAME 33 161mg/kg 2008
954(i)-(iv) SACCHARINS 160 144 & 161mg/kg 2008
955 SUCRALOSE 
(TRICHLOROGALACTOSUCROSE)150 144 & 161mg/kg 2008194 CODEX STAN 192-1995 
Table Two
Food Category No. 05.0
Additive INS Max Level NotesConfectionery
Year Adopted
304, 305 ASCORBYL ESTERS 500 10, 15 & 114mg/kg 2001
905e MINERAL OIL, MEDIUM AND LOW 
VISCOSITY (CLASS I)2000 3 mg/kg 2004
Food Category No. 05.1
Additive INS Max Level NotesCocoa products and chocolate products 
including imitations and chocolate 
substitutes
Year Adopted
905d MINERAL OIL, HIGH VISCOSITY 2000 3 mg/kg 2004
310 PROPYL GALLATE 200 15 & 130mg/kg 2001
Food Category No. 05.1.1
Additive INS Max Level NotesCocoa mixes (powders) and cocoa mass/cake
Year Adopted
950 ACESULFAME POTASSIUM 350 97 & 188 mg/kg 2007
442 AMMONIUM SALTS OF 
PHOSPHATIDIC ACID10000 97 mg/kg 2009
951 ASPARTAME 3000 97 & 191 mg/kg 2007
477 PROPYLENE GLYCOL ESTERS OF FATTY ACIDS5000 97 mg/kg 2007
954(i)-(iv) SACCHARINS 100 97 & 161mg/kg 2008
955 SUCRALOSE 
(TRICHLOROGALACTOSUCROSE)580 97mg/kg 2007
Food Category No. 05.1.2
Additive INS Max Level NotesCocoa mixes (syrups)
Year Adopted
950 ACESULFAME POTASSIUM 350 97, 161 & 188 mg/kg 2007
956 ALITAME 300 161mg/kg 2007
951 ASPARTAME 1000 161 & 191 mg/kg 2007
120 CARMINES 300 mg/kg 2005
141(i),(ii) CHLOROPHYLLS AND CHLOROPHYLLINS, COPPER 
COMPLEXES6.4 62 & 161mg/kg 2009
952(i), (ii), (iv) CYCLAMATES 250 17, 127 & 161mg/kg 2007
961 NEOTAME 33 97 & 161mg/kg 2007
432-436 POLYSORBATES 500 mg/kg 2007
954(i)-(iv) SACCHARINS 80 161mg/kg 2007
955 SUCRALOSE 
(TRICHLOROGALACTOSUCROSE)400 97 & 161mg/kg 2007
Food Category No. 05.1.3
Additive INS Max Level NotesCocoa-based spreads, including fillings
Year Adopted
950 ACESULFAME POTASSIUM 1000 161 & 188 mg/kg 2007
956 ALITAME 300 161mg/kg 2007195 CODEX STAN 192-1995 
Table Two
Food Category No. 05.1.3
Additive INS Max Level NotesCocoa-based spreads, including fillings
Year Adopted
129 ALLURA RED AC 300 161mg/kg 2009
951 ASPARTAME 3000 161 & 191 mg/kg 2008
210-213 BENZOATES 1500 13 mg/kg 2003
133 BRILLIANT BLUE FCF 100 161 mg/kg 2009
150c CARAMEL III - AMMONIA PROCESS GMP 1999
150d CARAMEL IV - SULFITE AMMONIA 
PROCESSGMP 1999
141(i),(ii) CHLOROPHYLLS AND CHLOROPHYLLINS, COPPER 
COMPLEXES6.4 62 & 161mg/kg 2009
952(i), (ii), (iv) CYCLAMATES 500 17 & 161mg/kg 2007
385, 386 ETHYLENE DIAMINE TETRA 
ACETATES50 21mg/kg 2001
961 NEOTAME 100 161mg/kg 2007
432-436 POLYSORBATES 1000 mg/kg 2007
954(i)-(iv) SACCHARINS 200 161mg/kg 2007
955 SUCRALOSE (TRICHLOROGALACTOSUCROSE)400 161 & 169mg/kg 2007
Food Category No. 05.1.4
Additive INS Max Level NotesCocoa and chocolate products
Year Adopted
950 ACESULFAME POTASSIUM 500 161 & 188 mg/kg 2007
956 ALITAME 300 161mg/kg 2007
129 ALLURA RED AC 300 183mg/kg 2009
442 AMMONIUM SALTS OF 
PHOSPHATIDIC ACID10000 mg/kg 2009
951 ASPARTAME 3000 161 & 191 mg/kg 2008
901 BEESWAX 3 GMP 2001
133 BRILLIANT BLUE FCF 100 183 mg/kg 2009
320 BUTYLATED HYDROXYANISOLE 200 15, 130 & 141 mg/kg 2006
321 BUTYLATED HYDROXYTOLUENE 200 15, 130 & 141 mg/kg 2006
902 CANDELILLA WAX 3 GMP 2001
903 CARNAUBA WAX 5000 3 mg/kg 2006
1503 CASTOR OIL 350 mg/kg 2007
141(i),(ii) CHLOROPHYLLS AND 
CHLOROPHYLLINS, COPPER 
COMPLEXES700 183mg/kg 2009
952(i), (ii), (iv) CYCLAMATES 500 17 & 161mg/kg 2007
132 INDIGOTINE (INDIGO CARMINE) 450 183 mg/kg 2009
961 NEOTAME 80 161mg/kg 2007
432-436 POLYSORBATES 5000 101 mg/kg 2007
124 PONCEAU 4R (COCHINEAL RED A) 300 183 mg/kg 2008
954(i)-(iv) SACCHARINS 500 161mg/kg 2007196 CODEX STAN 192-1995 
Table Two
Food Category No. 05.1.4
Additive INS Max Level NotesCocoa and chocolate products
Year Adopted
904 SHELLAC 3 GMP 2001
955 SUCRALOSE 
(TRICHLOROGALACTOSUCROSE)800 161mg/kg 2007
110 SUNSET YELLOW FCF 400 183 mg/kg 2008
319 TERTIARY BUTYLHYDROQUINONE 200 15, 130 & 141 mg/kg 2006
Food Category No. 05.1.5
Additive INS Max Level NotesImitation chocolate, chocolate substitute 
products
Year Adopted
950 ACESULFAME POTASSIUM 500 161 & 188 mg/kg 2007
956 ALITAME 300 161mg/kg 2007
129 ALLURA RED AC 300 mg/kg 2009
442 AMMONIUM SALTS OF PHOSPHATIDIC ACID10000 mg/kg 2009
951 ASPARTAME 3000 161 & 191 mg/kg 2008
962 ASPARTAME-ACESULFAME SALT 500 113 & 161 mg/kg 2009
901 BEESWAX 3 GMP 2001
210-213 BENZOATES 1500 13 mg/kg 2003
133 BRILLIANT BLUE FCF 100 mg/kg 2009
321 BUTYLATED HYDROXYTOLUENE 200 15 & 130 mg/kg 2006
902 CANDELILLA WAX 3 GMP 2001
150c CARAMEL III - AMMONIA PROCESS 50000 mg/kg 2009
120 CARMINES 300 mg/kg 2005
903 CARNAUBA WAX 5000 3 mg/kg 2006
160a(i),a(iii),e,f CAROTENOIDS 100 180mg/kg 2009
141(i),(ii) CHLOROPHYLLS AND 
CHLOROPHYLLINS, COPPER 
COMPLEXES700 mg/kg 2009
952(i), (ii), (iv) CYCLAMATES 500 17 & 161mg/kg 2007
163(ii) GRAPE SKIN EXTRACT 200 181 mg/kg 2009
214, 218 HYDROXYBENZOATES, PARA- 300 27 mg/kg 2009
132 INDIGOTINE (INDIGO CARMINE) 300 mg/kg 2009
961 NEOTAME 100 161mg/kg 2007
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); 
542PHOSPHATES 2200 33
mg/kg 2009
900a POLYDIMETHYLSILOXANE 10 mg/kg 1999
432-436 POLYSORBATES 5000 mg/kg 2007
124 PONCEAU 4R (COCHINEAL RED A) 50 mg/kg 2008
101(i),(ii) RIBOFLAVINS 1000 mg/kg 2005
954(i)-(iv) SACCHARINS 500 161mg/kg 2007197 CODEX STAN 192-1995 
Table Two
Food Category No. 05.1.5
Additive INS Max Level NotesImitation chocolate, chocolate substitute 
products
Year Adopted
904 SHELLAC 3 GMP 2001
200-203 SORBATES 1500 42 mg/kg 2009
955 SUCRALOSE 
(TRICHLOROGALACTOSUCROSE)800 161mg/kg 2007
110 SUNSET YELLOW FCF 300 161 mg/kg 2008
Food Category No. 05.2
Additive INS Max Level NotesConfectionery including hard and soft 
candy, nougats, etc. other than food categories 05.1, 05.3 and 05.4
Year Adopted
956 ALITAME 300 161mg/kg 2007
129 ALLURA RED AC 300 mg/kg 2009
901 BEESWAX 3 GMP 2001
210-213 BENZOATES 1500 13 mg/kg 2003
133 BRILLIANT BLUE FCF 300 mg/kg 2005
320 BUTYLATED HYDROXYANISOLE 200 15 & 130 mg/kg 2007
321 BUTYLATED HYDROXYTOLUENE 200 15 & 130 mg/kg 2007
902 CANDELILLA WAX 3 GMP 2001
150c CARAMEL III - AMMONIA PROCESS GMP 1999
150d CARAMEL IV - SULFITE AMMONIA 
PROCESSGMP 1999
120 CARMINES 300 mg/kg 2005
903 CARNAUBA WAX 5000 3 mg/kg 2006
160a(ii) CAROTENES, BETA- (VEGETABLE) 500 mg/kg 2005
160a(i),a(iii),e,f CAROTENOIDS 100 180mg/kg 2009
1503 CASTOR OIL 500 mg/kg 2007
952(i), (ii), (iv) CYCLAMATES 500 17, 156 & 161mg/kg 2007
472e DIACETYLTARTARIC AND FATTY 
ACID ESTERS OF GLYCEROL10000 mg/kg 2005
143 FAST GREEN FCF 100 mg/kg 2009
132 INDIGOTINE (INDIGO CARMINE) 300 mg/kg 2009
172(i)-(iii) IRON OXIDES 200 mg/kg 2005
905c(i) MICROCRYSTALLINE WAX 3 GMP 2001
905d MINERAL OIL, HIGH VISCOSITY 2000 3 mg/kg 2004
961 NEOTAME 330 158 & 161mg/kg 2007
900a POLYDIMETHYLSILOXANE 10 mg/kg 1999
432-436 POLYSORBATES 1000 mg/kg 2007
124 PONCEAU 4R (COCHINEAL RED A) 300 161 mg/kg 2008
310 PROPYL GALLATE 200 15 & 130mg/kg 2001
477 PROPYLENE GLYCOL ESTERS OF 
FATTY ACIDS5000 mg/kg 2001198 CODEX STAN 192-1995 
Table Two
Food Category No. 05.2
Additive INS Max Level NotesConfectionery including hard and soft 
candy, nougats, etc. other than food categories 05.1, 05.3 and 05.4
Year Adopted
101(i),(ii) RIBOFLAVINS 1000 mg/kg 2005
954(i)-(iv) SACCHARINS 500 161 & 163mg/kg 2007
904 SHELLAC 3 GMP 2001
955 SUCRALOSE 
(TRICHLOROGALACTOSUCROSE)1800 161 & 164 mg/kg 2008
474 SUCROGLYCERIDES 5000 mg/kg 2009
110 SUNSET YELLOW FCF 300 161 mg/kg 2008
319 TERTIARY BUTYLHYDROQUINONE 200 15 & 130 mg/kg 2006
Food Category No. 05.2.1
Additive INS Max Level NotesHard candy
Year Adopted
950 ACESULFAME POTASSIUM 500 156, 161 & 188 mg/kg 2007
951 ASPARTAME 3000 161 & 148 mg/kg 2008
141(i),(ii) CHLOROPHYLLS AND CHLOROPHYLLINS, COPPER 
COMPLEXES700 mg/kg 2009
Food Category No. 05.2.2
Additive INS Max Level NotesSoft candy
Year Adopted
950 ACESULFAME POTASSIUM 1000 157, 161 & 188 mg/kg 2007
951 ASPARTAME 3000 161 & 148 mg/kg 2008
141(i),(ii) CHLOROPHYLLS AND 
CHLOROPHYLLINS, COPPER 
COMPLEXES100 mg/kg 2009
Food Category No. 05.2.3
Additive INS Max Level NotesNougats and marzipans
Year Adopted
950 ACESULFAME POTASSIUM 1000 161 & 188 mg/kg 2007
951 ASPARTAME 3000 161 & 191 mg/kg 2008
141(i),(ii) CHLOROPHYLLS AND 
CHLOROPHYLLINS, COPPER 
COMPLEXES100 mg/kg 2009
Food Category No. 05.3
Additive INS Max Level NotesChewing gum
Year Adopted
950 ACESULFAME POTASSIUM 5000 161 & 188 mg/kg 2007
956 ALITAME 300 161mg/kg 2007
129 ALLURA RED AC 300 mg/kg 2009
951 ASPARTAME 10000 161 & 191 mg/kg 2007
901 BEESWAX GMP 2003
210-213 BENZOATES 1500 13 mg/kg 2005
133 BRILLIANT BLUE FCF 300 mg/kg 2005199 CODEX STAN 192-1995 
Table Two
Food Category No. 05.3
Additive INS Max Level NotesChewing gum
Year Adopted
320 BUTYLATED HYDROXYANISOLE 400 130 mg/kg 2006
321 BUTYLATED HYDROXYTOLUENE 400 130 mg/kg 2006
902 CANDELILLA WAX GMP 2003
150c CARAMEL III - AMMONIA PROCESS 20000 mg/kg 1999
150d CARAMEL IV - SULFITE AMMONIA 
PROCESS20000 mg/kg 1999
120 CARMINES 500 178mg/kg 2008
903 CARNAUBA WAX 1200 3 mg/kg 2003
160a(ii) CAROTENES, BETA- (VEGETABLE) 500 mg/kg 2005
160a(i),a(iii),e,f CAROTENOIDS 100 180mg/kg 2009
1503 CASTOR OIL 2100 mg/kg 2007
141(i),(ii) CHLOROPHYLLS AND CHLOROPHYLLINS, COPPER 
COMPLEXES700 mg/kg 2009
952(i), (ii), (iv) CYCLAMATES 3000 17 & 161 mg/kg 2007
459 CYCLODEXTRIN, BETA- 20000 mg/kg 2001
472e DIACETYLTARTARIC AND FATTY 
ACID ESTERS OF GLYCEROL50000 mg/kg 2005
143 FAST GREEN FCF 300 mg/kg 1999
163(ii) GRAPE SKIN EXTRACT 500 181 mg/kg 2009
314 GUAIAC RESIN 1500 mg/kg 1999
132 INDIGOTINE (INDIGO CARMINE) 300 mg/kg 2009
172(i)-(iii) IRON OXIDES 10000 161 mg/kg 2009
905c(i) MICROCRYSTALLINE WAX 20000 3 mg/kg 2001
905d MINERAL OIL, HIGH VISCOSITY 20000 mg/kg 2004
961 NEOTAME 1000 161 mg/kg 2007
900a POLYDIMETHYLSILOXANE 100 mg/kg 1999
1521 POLYETHYLENE GLYCOL 20000 mg/kg 2001
432-436
POLYSORBATES 5000 mg/kg 2007
1201 POLYVINYLPYRROLIDONE 10000 mg/kg 1999
124 PONCEAU 4R (COCHINEAL RED A) 300 mg/kg 2008
310 PROPYL GALLATE 1000 130 mg/kg 2001
477 PROPYLENE GLYCOL ESTERS OF FATTY ACIDS20000 mg/kg 2001
101(i),(ii) RIBOFLAVINS 1000 mg/kg 2005
954(i)-(iv) SACCHARINS 2500 161 mg/kg 2007
904 SHELLAC 3 GMP 2003
200-203 SORBATES 1500 42 mg/kg 2009
484 STEARYL CITRATE 15000 mg/kg 1999
955 SUCRALOSE (TRICHLOROGALACTOSUCROSE)5000 161 mg/kg 2007
474 SUCROGLYCERIDES 10000 mg/kg 2009200 CODEX STAN 192-1995 
Table Two
Food Category No. 05.3
Additive INS Max Level NotesChewing gum
Year Adopted
110 SUNSET YELLOW FCF 300 mg/kg 2008
319 TERTIARY BUTYLHYDROQUINONE 400 130 mg/kg 2006
Food Category No. 05.4
Additive INS Max Level NotesDecorations (e.g., for fine bakery wares), 
toppings (non-fruit) and sweet sauces
Year Adopted
950 ACESULFAME POTASSIUM 500 161 & 188 mg/kg 2007
956 ALITAME 300 161mg/kg 2007
129 ALLURA RED AC 300 mg/kg 2009
951 ASPARTAME 1000 161 & 191 mg/kg 2007
901 BEESWAX GMP 2003
210-213 BENZOATES 1500 13 mg/kg 2003
133 BRILLIANT BLUE FCF 500 mg/kg 2005
320 BUTYLATED HYDROXYANISOLE 200 15 & 130 mg/kg 2007
321 BUTYLATED HYDROXYTOLUENE 200 15 & 130 mg/kg 2007
902 CANDELILLA WAX GMP 2003
150c CARAMEL III - AMMONIA PROCESS GMP 1999
150d CARAMEL IV - SULFITE AMMONIA 
PROCESSGMP 1999
120 CARMINES 500 mg/kg 2005
903 CARNAUBA WAX 4000 mg/kg 2001
160a(ii) CAROTENES, BETA- (VEGETABLE) 20000 mg/kg 2005
160a(i),a(iii),e,f CAROTENOIDS 100 180mg/kg 2009
141(i),(ii) CHLOROPHYLLS AND 
CHLOROPHYLLINS, COPPER 
COMPLEXES100 mg/kg 2009
952(i), (ii), (iv) CYCLAMATES 500 17 & 161mg/kg 2007
472e DIACETYLTARTARIC AND FATTY 
ACID ESTERS OF GLYCEROL10000 mg/kg 2005
143 FAST GREEN FCF 100 mg/kg 2009
163(ii) GRAPE SKIN EXTRACT 500 181 mg/kg 2009
132 INDIGOTINE (INDIGO CARMINE) 300 mg/kg 2009
172(i)-(iii) IRON OXIDES 100 mg/kg 2005
905d MINERAL OIL, HIGH VISCOSITY 2000 3 mg/kg 2004
961 NEOTAME 100 161mg/kg 2007
432-436 POLYSORBATES 3000 mg/kg 2007
124 PONCEAU 4R (COCHINEAL RED A) 50 mg/kg 2008
310 PROPYL GALLATE 200 15 & 130mg/kg 2001
477 PROPYLENE GLYCOL ESTERS OF 
FATTY ACIDS40000 mg/kg 2001
101(i),(ii) RIBOFLAVINS 1000 mg/kg 2005
954(i)-(iv) SACCHARINS 500 161mg/kg 2007201 CODEX STAN 192-1995 
Table Two
Food Category No. 05.4
Additive INS Max Level NotesDecorations (e.g., for fine bakery wares), 
toppings (non-fruit) and sweet sauces
Year Adopted
904 SHELLAC GMP 2003
955 SUCRALOSE 
(TRICHLOROGALACTOSUCROSE)1000 161 mg/kg 2008
110 SUNSET YELLOW FCF 300 mg/kg 2008
319 TERTIARY BUTYLHYDROQUINONE 200 15 & 130 mg/kg 2006
Food Category No. 06.1
Additive INS Max Level NotesWhole, broken, or flaked grain, including rice
Year Adopted
905d MINERAL OIL, HIGH VISCOSITY 800 98 mg/kg 2004
310 PROPYL GALLATE 100 15 & 130mg/kg 2001
Food Category No. 06.2
Additive INS Max Level NotesFlours and starches (including soybean 
powder)
Year Adopted
1100 ALPHA-AMYLASE FROM 
ASPERGILLUS ORYZAE VAR.GMP 1999
472e DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL3000 186 mg/kg 2008
Food Category No. 06.2.1
Additive INS Max Level NotesFlours  
Year Adopted
927a AZODICARBONAMIDE 45 mg/kg 1999
928 BENZOYL PEROXIDE 75 mg/kg 2007
925 CHLORINE 2500 87 mg/kg 2001
926 CHLORINE DIOXIDE 2500 87 mg/kg 2001
1101(i) PROTEASE GMP 1999
220-225, 227, 228, 539 SULFITES 200 44mg/kg 2006
Food Category No. 06.2.2
Additive INS Max Level NotesStarches
Year Adopted
220-225, 227, 228, 539 SULFITES 50 44mg/kg 2006
Food Category No. 06.3
Additive INS Max Level NotesBreakfast cereals, in cluding rolled oats
Year Adopted
950 ACESULFAME POTASSIUM 1200 161 & 188 mg/kg 2007
129 ALLURA RED AC 300 mg/kg 2009
304, 305 ASCORBYL ESTERS 200 10mg/kg 2001
951 ASPARTAME 1000 161 & 191 mg/kg 2007
133 BRILLIANT BLUE FCF 200 mg/kg 2005
320 BUTYLATED HYDROXYANISOLE 200 15 & 130 mg/kg 2005
321 BUTYLATED HYDROXYTOLUENE 100 15 & 130 mg/kg 2006
150c CARAMEL III - AMMONIA PROCESS 50000 189 mg/kg 2009202 CODEX STAN 192-1995 
Table Two
Food Category No. 06.3
Additive INS Max Level NotesBreakfast cereals, in cluding rolled oats
Year Adopted
150d CARAMEL IV - SULFITE AMMONIA 
PROCESS2500 mg/kg 1999
120 CARMINES 200 mg/kg 2005
160a(ii) CAROTENES, BETA- (VEGETABLE) 400 mg/kg 2005
160a(i),a(iii),e,f CAROTENOIDS 200 mg/kg 2009
172(i)-(iii) IRON OXIDES 75 mg/kg 2005
961 NEOTAME 160 161mg/kg 2007
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); 
542PHOSPHATES 2200 33 mg/kg 2009
310 PROPYL GALLATE 200 15 & 130mg/kg 2001
101(i),(ii) RIBOFLAVINS 300 mg/kg 2005
954(i)-(iv) SACCHARINS 100 161mg/kg 2008
955 SUCRALOSE 
(TRICHLOROGALACTOSUCROSE)1000 161 mg/kg 2008
110 SUNSET YELLOW FCF 300 161 mg/kg 2008
Food Category No. 06.4.2
Additive INS Max Level NotesDried pastas and noo dles and like products
Year Adopted
472e DIACETYLTARTARIC AND FATTY 
ACID ESTERS OF GLYCEROL5000 mg/kg 2008
432-436 POLYSORBATES 5000 mg/kg 2008
Food Category No. 06.4.3
Additive INS Max Level NotesPre-cooked pastas and noodles and like 
products
Year Adopted
304, 305 ASCORBYL ESTERS 20 10mg/kg 2003
210-213 BENZOATES 1000 13 mg/kg 2004
320 BUTYLATED HYDROXYANISOLE 200 15 & 130 mg/kg 2006
321 BUTYLATED HYDROXYTOLUENE 200 15 & 130 mg/kg 2006
120 CARMINES 100 153 & 178mg/kg 2008
160a(i),a(iii),e,f CAROTENOIDS 1200 153 & 180 mg/kg 2009
141(i),(ii) CHLOROPHYLLS AND 
CHLOROPHYLLINS, COPPER 
COMPLEXES100 153mg/kg 2009
472e DIACETYLTARTARIC AND FATTY 
ACID ESTERS OF GLYCEROL10000 mg/kg 2005
900a POLYDIMETHYLSILOXANE 50 153 mg/kg 2007
432-436 POLYSORBATES 5000 153 mg/kg 2007
310 PROPYL GALLATE 100 15 & 130mg/kg 2001
477 PROPYLENE GLYCOL ESTERS OF FATTY ACIDS5000 2 & 153 mg/kg 2007203 CODEX STAN 192-1995 
Table Two
Food Category No. 06.4.3
Additive INS Max Level NotesPre-cooked pastas and noodles and like 
products
Year Adopted
101(i),(ii) RIBOFLAVINS 300 153mg/kg 2008
220-225, 227, 228, 539 SULFITES 20 44mg/kg 2006
110 SUNSET YELLOW FCF 300 153 mg/kg 2008
319 TERTIARY BUTYLHYDROQUINONE 200 15 & 130 mg/kg 2006
Food Category No. 06.5
Additive INS Max Level NotesCereal and starch base d desserts (e.g., rice 
pudding, tapioca pudding)
Year Adopted
950 ACESULFAME POTASSIUM 350 161 & 188 mg/kg 2007
129 ALLURA RED AC 300 mg/kg 2009
304, 305 ASCORBYL ESTERS 500 2 & 10mg/kg 2001
951 ASPARTAME 1000 161 & 191 mg/kg 2007
210-213 BENZOATES 1000 13 mg/kg 2003
133 BRILLIANT BLUE FCF 150 mg/kg 2005
150c CARAMEL III - AMMONIA PROCESS 50000 mg/kg 2009
150d CARAMEL IV - SULFITE AMMONIA 
PROCESSGMP 1999
120 CARMINES 150 mg/kg 2005
160a(ii) CAROTENES, BETA- (VEGETABLE) 1000 mg/kg 2005
160a(i),a(iii),e,f CAROTENOIDS 150 180mg/kg 2009
141(i),(ii) CHLOROPHYLLS AND 
CHLOROPHYLLINS, COPPER 
COMPLEXES75 mg/kg 2009
952(i), (ii), (iv) CYCLAMATES 250 17 & 161mg/kg 2007
472e DIACETYLTARTARIC AND FATTY 
ACID ESTERS OF GLYCEROL5000 mg/kg 2005
385, 386 ETHYLENE DIAMINE TETRA 
ACETATES315 21mg/kg 2001
143 FAST GREEN FCF 100 161mg/kg 2009
132 INDIGOTINE (INDIGO CARMINE) 150 mg/kg 2009
172(i)-(iii) IRON OXIDES 75 mg/kg 2005
961 NEOTAME 33 161mg/kg 2007
432-436 POLYSORBATES 3000 mg/kg 2005
124 PONCEAU 4R (COCHINEAL RED A) 50 mg/kg 2008
310 PROPYL GALLATE 90 2, 15 & 130mg/kg 2001
477 PROPYLENE GLYCOL ESTERS OF FATTY ACIDS 40000 mg/kg 2001
101(i),(ii) RIBOFLAVINS 300 mg/kg 2005
954(i)-(iv) SACCHARINS 100 161mg/kg 2007
955 SUCRALOSE 
(TRICHLOROGALACTOSUCROSE)400 161mg/kg 2007
474 SUCROGLYCERIDES 5000 mg/kg 2009204 CODEX STAN 192-1995 
Table Two
Food Category No. 06.5
Additive INS Max Level NotesCereal and starch base d desserts (e.g., rice 
pudding, tapioca pudding)
Year Adopted
110 SUNSET YELLOW FCF 50 mg/kg 2008
Food Category No. 06.6
Additive INS Max Level NotesBatters (e.g., for breadi ng or batters for fish 
or poultry)
Year Adopted
150c CARAMEL III - AMMONIA PROCESS 50000 mg/kg 2009
120 CARMINES 500 mg/kg 2005
160a(ii) CAROTENES, BETA- (VEGETABLE) 1000 mg/kg 2005
160a(i),a(iii),e,f CAROTENOIDS 500 mg/kg 2009
472e DIACETYLTARTARIC AND FATTY 
ACID ESTERS OF GLYCEROL5000 mg/kg 2005
900a POLYDIMETHYLSILOXANE 10 mg/kg 1999
432-436 POLYSORBATES 5000 2 mg/kg 2007
101(i),(ii) RIBOFLAVINS 300 mg/kg 2005
200-203 SORBATES 2000 42 mg/kg 2009
Food Category No. 06.7
Additive INS Max Level NotesPre-cooked or processed rice products, 
including rice cakes (Oriental type only)
Year Adopted
150c CARAMEL III - AMMONIA PROCESS 50000 mg/kg 2009
955 SUCRALOSE 
(TRICHLOROGALACTOSUCROSE)200 72mg/kg 2007
Food Category No. 07.0
Additive INS Max Level NotesBakery wares
Year Adopted
304, 305 ASCORBYL ESTERS 1000 10 & 15 mg/kg 2003
210-213 BENZOATES 1000 13 mg/kg 2004
320 BUTYLATED HYDROXYANISOLE 200 15 & 130 mg/kg 2007
321 BUTYLATED HYDROXYTOLUENE 200 15 & 130 mg/kg 2007
903 CARNAUBA WAX 3 GMP 2001
143 FAST GREEN FCF 100 161mg/kg 2009
905d MINERAL OIL, HIGH VISCOSITY 3000 125 mg/kg 2004
477 PROPYLENE GLYCOL ESTERS OF FATTY ACIDS15000 11 & 72 mg/kg 2001
Food Category No. 07.1
Additive INS Max Level NotesBread and ordinary bakery wares
Year Adopted
950 ACESULFAME POTASSIUM 1000 161 & 188 mg/kg 2008
951 ASPARTAME 4000 161 & 191 mg/kg 2008
133 BRILLIANT BLUE FCF 100 161 mg/kg 2009
472e DIACETYLTARTARIC AND FATTY 
ACID ESTERS OF GLYCEROL6000 mg/kg 2006205 CODEX STAN 192-1995 
Table Two
Food Category No. 07.1
Additive INS Max Level NotesBread and ordinary bakery wares
Year Adopted
961 NEOTAME 70 161mg/kg 2008
955 SUCRALOSE 
(TRICHLOROGALACTOSUCROSE)650 161mg/kg 2008
Food Category No. 07.1.1
Additive INS Max Level NotesBreads and rolls
Year Adopted
905e MINERAL OIL, MEDIUM AND LOW 
VISCOSITY (CLASS I)3000 36 & 126 mg/kg 2004
432-436 POLYSORBATES 3000 mg/kg 2008
319 TERTIARY BUTYLHYDROQUINONE 200 15 & 130 mg/kg 2006
Food Category No. 07.1.2
Additive INS Max Level NotesCrackers, excluding sweet crackers
Year Adopted
129 ALLURA RED AC 300 161mg/kg 2009
150c CARAMEL III - AMMONIA PROCESS 50000 161 mg/kg 2009
120 CARMINES 200 178mg/kg 2008
160a(ii) CAROTENES, BETA- (VEGETABLE) 1000 mg/kg 2005
160a(i),a(iii),e,f CAROTENOIDS 1000 mg/kg 2009
432-436 POLYSORBATES 5000 11 mg/kg 2008
319 TERTIARY BUTYLHYDROQUINONE 200 15 & 130 mg/kg 2006
Food Category No. 07.1.3
Additive INS Max Level NotesOther ordinary bakery products (e.g., bagels, 
pita, English muffins)
Year Adopted
129 ALLURA RED AC 300 161mg/kg 2009
150c CARAMEL III - AMMONIA PROCESS 50000 161 mg/kg 2009
432-436 POLYSORBATES 3000 11 mg/kg 2008
310 PROPYL GALLATE 100 15 & 130mg/kg 2001
319 TERTIARY BUTYLHYDROQUINONE 200 15 & 130 mg/kg 2006
Food Category No. 07.1.4
Additive INS Max Level NotesBread-type products, including bread stuffing and bread crumbs
Year Adopted
150c CARAMEL III - AMMONIA PROCESS 50000 161 mg/kg 2009
120 CARMINES 500 178mg/kg 2008
160a(ii) CAROTENES, BETA- (VEGETABLE) 1000 mg/kg 2005
141(i),(ii) CHLOROPHYLLS AND 
CHLOROPHYLLINS, COPPER 
COMPLEXES6.4 62 &161mg/kg 2009
432-436 POLYSORBATES 3000 11 mg/kg 2008
319 TERTIARY BUTYLHYDROQUINONE 200 15 & 130 mg/kg 2006206 CODEX STAN 192-1995 
Table Two
Food Category No. 07.1.5
Additive INS Max Level NotesSteamed breads and buns
Year Adopted
150c CARAMEL III - AMMONIA PROCESS 50000 161 mg/kg 2009
432-436 POLYSORBATES 3000 11 mg/kg 2008
Food Category No. 07.1.6
Additive INS Max Level NotesMixes for bread and ordinary bakery wares
Year Adopted
432-436 POLYSORBATES 3000 11 mg/kg 2008
Food Category No. 07.2
Additive INS Max Level NotesFine bakery wares (sweet, salty, savoury) 
and mixes
Year Adopted
950 ACESULFAME POTASSIUM 1000 165 & 188 mg/kg 2007
129 ALLURA RED AC 300 161mg/kg 2009
951 ASPARTAME 1700 165 & 191 mg/kg 2007
962 ASPARTAME-ACESULFAME SALT 1000 77 & 113 mg/kg 2009
901 BEESWAX 3 GMP 2001
133 BRILLIANT BLUE FCF 200 161 mg/kg 2009
902 CANDELILLA WAX 3 GMP 2001
150c CARAMEL III - AMMONIA PROCESS 50000 161 mg/kg 2009
120 CARMINES 200 mg/kg 2005
160a(ii) CAROTENES, BETA- (VEGETABLE) 1000 mg/kg 2005
160a(i),a(iii),e,f CAROTENOIDS 100 180mg/kg 2009
141(i),(ii) CHLOROPHYLLS AND 
CHLOROPHYLLINS, COPPER 
COMPLEXES75 mg/kg 2009
952(i), (ii), (iv) CYCLAMATES 1600 17 & 165 mg/kg 2007
472e DIACETYLTARTARIC AND FATTY 
ACID ESTERS OF GLYCEROL20000 mg/kg 2006
132 INDIGOTINE (INDIGO CARMINE) 200 161 mg/kg 2009
172(i)-(iii) IRON OXIDES 100 mg/kg 2005
961 NEOTAME 80 161 & 165mg/kg 2008
432-436 POLYSORBATES 3000 mg/kg 2008
124 PONCEAU 4R (COCHINEAL RED A) 50 mg/kg 2008
101(i),(ii) RIBOFLAVINS 300 mg/kg 2005
954(i)-(iv) SACCHARINS 170 165mg/kg 2007
904 SHELLAC 3 GMP 2001
955 SUCRALOSE 
(TRICHLOROGALACTOSUCROSE)700 161 & 165mg/kg 2008
474 SUCROGLYCERIDES 10000 mg/kg 2009
220-225, 227, 228, 539 SULFITES 50 44mg/kg 2006
110 SUNSET YELLOW FCF 50 mg/kg 2008207 CODEX STAN 192-1995 
Table Two
Food Category No. 07.2.1
Additive INS Max Level NotesCakes, cookies and pies (e.g., fruit-filled or 
custard types)
Year Adopted
150d CARAMEL IV - SULFITE AMMONIA 
PROCESSGMP 1999
Food Category No. 07.2.2
Additive INS Max Level NotesOther fine bakery products (e.g., doughnuts, 
sweet rolls, scones, and muffins)
Year Adopted
150d CARAMEL IV - SULFITE AMMONIA 
PROCESS1200 mg/kg 1999
Food Category No. 07.2.3
Additive INS Max Level NotesMixes for fine bakery wares (e.g., cakes, 
pancakes)
Year Adopted
150d CARAMEL IV - SULFITE AMMONIA 
PROCESSGMP 1999
310 PROPYL GALLATE 200 15 & 130mg/kg 2001
Food Category No. 08.0
Additive INS Max Level NotesMeat and meat produc ts, including poultry 
and game
Year Adopted
133 BRILLIANT BLUE FCF 100 4 & 16 mg/kg 2009
150c CARAMEL III - AMMONIA PROCESS 3, 4 & 16 GMP 2009
150d CARAMEL IV - SULFITE AMMONIA PROCESS3, 4 & 16 GMP 2009
Food Category No. 08.1
Additive INS Max Level NotesFresh meat, poultry, and game
Year Adopted
143 FAST GREEN FCF 100 3, 4 & 16mg/kg 2009
110 SUNSET YELLOW FCF 300 4 & 16 mg/kg 2008
Food Category No. 08.1.1
Additive INS Max Level NotesFresh meat, poultry, and game, whole pieces 
or cuts
Year Adopted
120 CARMINES 500 4 & 16mg/kg 2008
Food Category No. 08.1.2
Additive INS Max Level NotesFresh meat, poultry, and game, comminuted
Year Adopted
120 CARMINES 100 4, 16 & 117mg/kg 2008
384 ISOPROPYL CITRATES 200 mg/kg 2001
Food Category No. 08.2
Additive INS Max Level NotesProcessed meat, poultry, and game 
products in whole pieces or cuts
Year Adopted
320 BUTYLATED HYDROXYANISOLE 200 15 & 130 mg/kg 2005
321 BUTYLATED HYDROXYTOLUENE 100 15, 130 & 167 mg/kg 2007208 CODEX STAN 192-1995 
Table Two
Food Category No. 08.2
Additive INS Max Level NotesProcessed meat, poultry, and game 
products in whole pieces or cuts
Year Adopted
120 CARMINES 500 16mg/kg 2005
160a(ii) CAROTENES, BETA- (VEGETABLE) 5000 16 mg/kg 2005
143 FAST GREEN FCF 100 3 & 4mg/kg 2009
432-436 POLYSORBATES 5000 mg/kg 2007
310 PROPYL GALLATE 200 15 & 130mg/kg 2001
101(i),(ii) RIBOFLAVINS 1000 16 mg/kg 2008
110 SUNSET YELLOW FCF 300 16 mg/kg 2008
319 TERTIARY BUTYLHYDROQUINONE 100 15, 130 & 167 mg/kg 2007
Food Category No. 08.2.1.2
Additive INS Max Level NotesCured (including salted) and dried non-heat treated processed meat , poultry, and game 
products in whole pieces or cuts
Year Adopted
210-213 BENZOATES 1000 3 & 13 mg/kg 2005
384 ISOPROPYL CITRATES 200 mg/kg 2001
235 NATAMYCIN (PIMARICIN) 6 mg/kg 2001
Food Category No. 08.2.2
Additive INS Max Level NotesHeat-treated processe d meat, poultry, and 
game products in whole pieces or cuts
Year Adopted
954(i)-(iv) SACCHARINS 500 161mg/kg 2008
474 SUCROGLYCERIDES 5000 15 mg/kg 2009
Food Category No. 08.2.3
Additive INS Max Level NotesFrozen processed meat, poultry, and game products in whole pieces or cuts
Year Adopted
905d MINERAL OIL, HIGH VISCOSITY 950 3 mg/kg 2004
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); 
542PHOSPHATES 2200 33 mg/kg 2009
Food Category No. 08.3
Additive INS Max Level NotesProcessed comminuted meat, poultry, and 
game products
Year Adopted
320 BUTYLATED HYDROXYANISOLE 200 15 & 130 mg/kg 2005
321 BUTYLATED HYDROXYTOLUENE 100 15, 130 & 162 mg/kg 2007
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); 
542PHOSPHATES 2200 33 mg/kg 2009209 CODEX STAN 192-1995 
Table Two
Food Category No. 08.3
Additive INS Max Level NotesProcessed comminuted meat, poultry, and 
game products
Year Adopted
432-436 POLYSORBATES 5000 mg/kg 2007
310 PROPYL GALLATE 200 15 & 130mg/kg 2001
101(i),(ii) RIBOFLAVINS 1000 16 mg/kg 2008
319 TERTIARY BUTYLHYDROQUINONE 100 15, 130 & 162 mg/kg 2007
Food Category No. 08.3.1
Additive INS Max Level NotesNon-heat treated processed comminuted 
meat, poultry, an d game products
Year Adopted
160a(ii) CAROTENES, BETA- (VEGETABLE) 20 118 mg/kg 2005
Food Category No. 08.3.1.1
Additive INS Max Level NotesCured (including salted)  non-heat treated 
processed comminuted meat, poultry, and 
game products
Year Adopted
120 CARMINES 200 118mg/kg 2005
110 SUNSET YELLOW FCF 300 16 mg/kg 2008
Food Category No. 08.3.1.2
Additive INS Max Level NotesCured (including salted) and dried non-heat treated processed comminuted meat, poultry, and game products
Year Adopted
210-213 BENZOATES 1000 3 & 13 mg/kg 2005
120 CARMINES 100 mg/kg 2005
384 ISOPROPYL CITRATES 200 mg/kg 2001
235 NATAMYCIN (PIMARICIN) 20 3 & 81 mg/kg 2001
110 SUNSET YELLOW FCF 135 mg/kg 2008
Food Category No. 08.3.1.3
Additive INS Max Level NotesFermented non-heat  treated processed 
comminuted meat, po ultry, and game 
products
Year Adopted
120 CARMINES 100 mg/kg 2005
110 SUNSET YELLOW FCF 300 16 mg/kg 2008
Food Category No. 08.3.2
Additive INS Max Level NotesHeat-treated processed comminuted meat, poultry, and game products
Year Adopted
129 ALLURA RED AC 25 161mg/kg 2009
120 CARMINES 100 mg/kg 2005
160a(ii) CAROTENES, BETA- (VEGETABLE) 20 mg/kg 2005
385, 386 ETHYLENE DIAMINE TETRA 
ACETATES35 21mg/kg 2001210 CODEX STAN 192-1995 
Table Two
Food Category No. 08.3.2
Additive INS Max Level NotesHeat-treated processed comminuted meat, 
poultry, and game products
Year Adopted
954(i)-(iv) SACCHARINS 500 161mg/kg 2008
474 SUCROGLYCERIDES 5000 15 mg/kg 2009
110 SUNSET YELLOW FCF 300 16 mg/kg 2008
Food Category No. 08.3.3
Additive INS Max Level NotesFrozen processed comminuted meat, poultry, and game products
Year Adopted
120 CARMINES 500 16mg/kg 2005
160a(ii) CAROTENES, BETA- (VEGETABLE) 5000 16 mg/kg 2005
905d MINERAL OIL, HIGH VISCOSITY 950 3 mg/kg 2004
110 SUNSET YELLOW FCF 300 16 mg/kg 2008
Food Category No. 08.4
Additive INS Max Level NotesEdible casings (e.g., sausage casings)
Year Adopted
129 ALLURA RED AC 300 16mg/kg 2009
304, 305 ASCORBYL ESTERS 5000 10 mg/kg 2001
120 CARMINES 500 16mg/kg 2005
160a(ii) CAROTENES, BETA- (VEGETABLE) 5000 mg/kg 2005
143 FAST GREEN FCF 100 3 & 4mg/kg 2009
163(ii) GRAPE SKIN EXTRACT 5000 mg/kg 2009
172(i)-(iii) IRON OXIDES 1000 72 mg/kg 2005
432-436 POLYSORBATES 1500 mg/kg 2007
124 PONCEAU 4R (COCHINEAL RED A) 500 16 mg/kg 2008
101(i),(ii) RIBOFLAVINS 1000 16 mg/kg 2008
110 SUNSET YELLOW FCF 300 16 mg/kg 2008
Food Category No. 09.1
Additive INS Max Level NotesFresh fish and fish products, including mollusks, crustaceans, and echinoderms
Year Adopted
150c CARAMEL III - AMMONIA PROCESS 3, 4, 16 & 50 GMP 2008
Food Category No. 09.1.1
Additive INS Max Level NotesFresh fish
Year Adopted
133 BRILLIANT BLUE FCF 300 4, 16 & 50 mg/kg 2008
120 CARMINES 300 4, 16 & 50mg/kg 2008
132 INDIGOTINE (INDIGO CARMINE) 300 4, 16 & 50 mg/kg 2009
110 SUNSET YELLOW FCF 300 4, 16 & 50 mg/kg 2008
Food Category No. 09.1.2
Additive INS Max Level NotesFresh mollusks, crustaceans, and echinoderms
Year Adopted211 CODEX STAN 192-1995 
Table Two
Food Category No. 09.1.2
Additive INS Max Level NotesFresh mollusks, crustaceans, and 
echinoderms
Year Adopted
133 BRILLIANT BLUE FCF 500 4 & 16 mg/kg 2005
120 CARMINES 500 4 & 16mg/kg 2008
220-225, 227, 228, 539 SULFITES 100 44mg/kg 2006
110 SUNSET YELLOW FCF 300 4 & 16 mg/kg 2008
Food Category No. 09.2
Additive INS Max Level NotesProcessed fish and fish  products, including 
mollusks, crustaceans, and echinoderms
Year Adopted
950 ACESULFAME POTASSIUM 200 144 & 188 mg/kg 2008
951 ASPARTAME 300 144 & 191mg/kg 2007
150c CARAMEL III - AMMONIA PROCESS 30000 mg/kg 2009
150d CARAMEL IV - SULFITE AMMONIA 
PROCESS30000 95 mg/kg 2009
Food Category No. 09.2.1
Additive INS Max Level NotesFrozen fish, fish fille ts, and fish products, 
including mollusks, crustaceans, and 
echinoderms
Year Adopted
129 ALLURA RED AC 300 95mg/kg 2009
304, 305 ASCORBYL ESTERS 1000 10 mg/kg 2001
133 BRILLIANT BLUE FCF 500 95 mg/kg 2005
320 BUTYLATED HYDROXYANISOLE 200 15 & 130 mg/kg 2006
321 BUTYLATED HYDROXYTOLUENE 200 15 & 130 mg/kg 2006
120 CARMINES 100 95 & 178mg/kg 2008
385, 386 ETHYLENE DIAMINE TETRA 
ACETATES75 21mg/kg 2001
132 INDIGOTINE (INDIGO CARMINE) 300 95 mg/kg 2009
101(i),(ii) RIBOFLAVINS 1000 95 mg/kg 2008
220-225, 227, 228, 539 SULFITES 100 44 & 139mg/kg 2006
110 SUNSET YELLOW FCF 300 95 mg/kg 2008
Food Category No. 09.2.2
Additive INS Max Level NotesFrozen battered fish, fish fillets, and fish 
products, including mollusks, crustaceans, 
and echinoderms
Year Adopted
304, 305 ASCORBYL ESTERS 1000 10 mg/kg 2001
133 BRILLIANT BLUE FCF 500 16 mg/kg 2005
320 BUTYLATED HYDROXYANISOLE 200 15 & 130 mg/kg 2006
321 BUTYLATED HYDROXYTOLUENE 200 15 & 130 mg/kg 2006
120 CARMINES 500 16, 95 & 178mg/kg 2008
385, 386 ETHYLENE DIAMINE TETRA 
ACETATES75 21mg/kg 2001212 CODEX STAN 192-1995 
Table Two
Food Category No. 09.2.2
Additive INS Max Level NotesFrozen battered fish, fish fillets, and fish 
products, including mollusks, crustaceans, 
and echinoderms
Year Adopted
124 PONCEAU 4R (COCHINEAL RED A) 500 16 & 95 mg/kg 2008
101(i),(ii) RIBOFLAVINS 300 16mg/kg 2005
110 SUNSET YELLOW FCF 300 16 mg/kg 2008
388, 389 THIODIPROPIONATES 200 15 & 46 mg/kg 1999
Food Category No. 09.2.3
Additive INS Max Level NotesFrozen minced and cr eamed fish products, 
including mollusks, crustaceans, and echinoderms
Year Adopted
133 BRILLIANT BLUE FCF 500 16 mg/kg 2005
120 CARMINES 500 16mg/kg 2005
160a(ii) CAROTENES, BETA- (VEGETABLE) 1000 16 mg/kg 2005
141(i),(ii) CHLOROPHYLLS AND 
CHLOROPHYLLINS, COPPER 
COMPLEXES40 95mg/kg 2009
163(ii) GRAPE SKIN EXTRACT 16 & 95 GMP 2009
124 PONCEAU 4R (COCHINEAL RED A) 500 16 & 95 mg/kg 2008
101(i),(ii) RIBOFLAVINS 300 16mg/kg 2005
110 SUNSET YELLOW FCF 300 16 & 95 mg/kg 2008
Food Category No. 09.2.4
Additive INS Max Level NotesCooked and/or fried fi sh and fish products, 
including mollusks, crustaceans, and 
echinoderms
Year Adopted
523 ALUMINIUM AMMONIUM SULFATE 200 6 mg/kg 2001
Food Category No. 09.2.4.1
Additive INS Max Level NotesCooked fish and fish products
Year Adopted
129 ALLURA RED AC 300 95mg/kg 2009
133 BRILLIANT BLUE FCF 100 95 mg/kg 2009
120 CARMINES 500 mg/kg 2005
160a(ii) CAROTENES, BETA- (VEGETABLE) 1000 95 mg/kg 2009
141(i),(ii) CHLOROPHYLLS AND 
CHLOROPHYLLINS, COPPER 
COMPLEXES30 62 & 95mg/kg 2009
385, 386 ETHYLENE DIAMINE TETRA 
ACETATES50 21mg/kg 2005
143 FAST GREEN FCF 100 mg/kg 1999
163(ii) GRAPE SKIN EXTRACT 500 95 mg/kg 2009
132 INDIGOTINE (INDIGO CARMINE) 300 95 mg/kg 2009
124 PONCEAU 4R (COCHINEAL RED A) 500 95 mg/kg 2008213 CODEX STAN 192-1995 
Table Two
Food Category No. 09.2.4.1
Additive INS Max Level NotesCooked fish and fish products
Year Adopted
101(i),(ii) RIBOFLAVINS 300 95mg/kg 2008
954(i)-(iv) SACCHARINS 500 161mg/kg 2008
200-203 SORBATES 2000 42 mg/kg 2009
110 SUNSET YELLOW FCF 300 95 mg/kg 2008
Food Category No. 09.2.4.2
Additive INS Max Level NotesCooked mollusks, crustaceans, and 
echinoderms
Year Adopted
129 ALLURA RED AC 250 mg/kg 2009
210-213 BENZOATES 2000 13 & 82 mg/kg 2003
133 BRILLIANT BLUE FCF 100 mg/kg 2009
120 CARMINES 250 mg/kg 2005
160a(ii) CAROTENES, BETA- (VEGETABLE) 1000 mg/kg 2005
132 INDIGOTINE (INDIGO CARMINE) 250 16 mg/kg 2009
124 PONCEAU 4R (COCHINEAL RED A) 250 mg/kg 2008
101(i),(ii) RIBOFLAVINS 300 mg/kg 2008
200-203 SORBATES 2000 42 & 82 mg/kg 2009
220-225, 227, 228, 539 SULFITES 150 44mg/kg 2007
110 SUNSET YELLOW FCF 250 mg/kg 2008
Food Category No. 09.2.4.3
Additive INS Max Level NotesFried fish and fish products, including mollusks, crustaceans, and echinoderms
Year Adopted
133 BRILLIANT BLUE FCF 500 16 mg/kg 2005
120 CARMINES 500 16, 95 & 178mg/kg 2008
160a(ii) CAROTENES, BETA- (VEGETABLE) 1000 16 mg/kg 2005
141(i),(ii) CHLOROPHYLLS AND 
CHLOROPHYLLINS, COPPER 
COMPLEXES40 95mg/kg 2009
163(ii) GRAPE SKIN EXTRACT 1000 16 & 95 mg/kg 2009
101(i),(ii) RIBOFLAVINS 300 16mg/kg 2005
110 SUNSET YELLOW FCF 300 16 mg/kg 2008
Food Category No. 09.2.5
Additive INS Max Level NotesSmoked, dried, fermented,  and/or salted fish 
and fish products, including mollusks, 
crustaceans, and echinoderms
Year Adopted
129 ALLURA RED AC 300 22mg/kg 2009
210-213 BENZOATES 200 13 & 121mg/kg 2004
133 BRILLIANT BLUE FCF 100 22 mg/kg 2009
320 BUTYLATED HYDROXYANISOLE 200 15 & 130 mg/kg 2006
321 BUTYLATED HYDROXYTOLUENE 200 15 & 130 mg/kg 2006214 CODEX STAN 192-1995 
Table Two
Food Category No. 09.2.5
Additive INS Max Level NotesSmoked, dried, fermented,  and/or salted fish 
and fish products, including mollusks, 
crustaceans, and echinoderms
Year Adopted
120 CARMINES 300 22mg/kg 2005
160a(ii) CAROTENES, BETA- (VEGETABLE) 1000 mg/kg 2005
141(i),(ii) CHLOROPHYLLS AND 
CHLOROPHYLLINS, COPPER 
COMPLEXES200 mg/kg 2009
143 FAST GREEN FCF 100 mg/kg 1999
163(ii) GRAPE SKIN EXTRACT 1000 22 mg/kg 2009
132 INDIGOTINE (INDIGO CARMINE) 300 22 & 161 mg/kg 2009
172(i)-(iii) IRON OXIDES 250 22mg/kg 2005
124 PONCEAU 4R (COCHINEAL RED A) 100 22 mg/kg 2008
310 PROPYL GALLATE 100 15 & 130mg/kg 2001
101(i),(ii) RIBOFLAVINS 300 22mg/kg 2005
220-225, 227, 228, 539 SULFITES 30 44mg/kg 2007
110 SUNSET YELLOW FCF 100 22 mg/kg 2008
Food Category No. 09.3
Additive INS Max Level NotesSemi-preserved fish and fish products, 
including mollusks, crustaceans, and echinoderms
Year Adopted
950 ACESULFAME POTASSIUM 200 144 & 188 mg/kg 2007
951 ASPARTAME 300 144 & 191mg/kg 2007
962 ASPARTAME-ACESULFAME SALT 200 113 mg/kg 2009
210-213 BENZOATES 2000 13 & 120 mg/kg 2003
320 BUTYLATED HYDROXYANISOLE 200 15 & 130 mg/kg 2006
321 BUTYLATED HYDROXYTOLUENE 200 15 & 130 mg/kg 2006
150d CARAMEL IV - SULFITE AMMONIA 
PROCESS30000 95 mg/kg 2009
961 NEOTAME 10 161mg/kg 2008
955 SUCRALOSE (TRICHLOROGALACTOSUCROSE)120 144mg/kg 2007
Food Category No. 09.3.1
Additive INS Max Level NotesFish and fish products, including mollusks, 
crustaceans, and echinoderms, marinated and/or in jelly
Year Adopted
133 BRILLIANT BLUE FCF 500 16 mg/kg 2005
120 CARMINES 500 16mg/kg 2005
160a(ii) CAROTENES, BETA- (VEGETABLE) 1000 16 mg/kg 2005
141(i),(ii) CHLOROPHYLLS AND 
CHLOROPHYLLINS, COPPER 
COMPLEXES40 16mg/kg 2009215 CODEX STAN 192-1995 
Table Two
Food Category No. 09.3.1
Additive INS Max Level NotesFish and fish products, including mollusks, 
crustaceans, and echinoderms, marinated and/or in jelly
Year Adopted
163(ii) GRAPE SKIN EXTRACT 500 16 mg/kg 2009
101(i),(ii) RIBOFLAVINS 300 16mg/kg 2005
954(i)-(iv) SACCHARINS 160 144mg/kg 2007
110 SUNSET YELLOW FCF 300 16 mg/kg 2008
Food Category No. 09.3.2
Additive INS Max Level NotesFish and fish products, including mollusks, crustaceans, and echinoderms, pickled and/or in brine
Year Adopted
133 BRILLIANT BLUE FCF 500 16 mg/kg 2005
120 CARMINES 500 16mg/kg 2005
160a(ii) CAROTENES, BETA- (VEGETABLE) 1000 16 mg/kg 2005
141(i),(ii) CHLOROPHYLLS AND 
CHLOROPHYLLINS, COPPER 
COMPLEXES40 16mg/kg 2009
385, 386 ETHYLENE DIAMINE TETRA 
ACETATES250 21mg/kg 2001
163(ii) GRAPE SKIN EXTRACT 1500 16 mg/kg 2009
101(i),(ii) RIBOFLAVINS 300 16mg/kg 2005
954(i)-(iv) SACCHARINS 160 144mg/kg 2007
110 SUNSET YELLOW FCF 300 16 mg/kg 2008
Food Category No. 09.3.3
Additive INS Max Level NotesSalmon substitutes, ca viar, and other fish 
roe products
Year Adopted
129 ALLURA RED AC 300 mg/kg 2009
133 BRILLIANT BLUE FCF 500 mg/kg 2005
150c CARAMEL III - AMMONIA PROCESS 50 GMP 1999
120 CARMINES 500 mg/kg 2005
160a(ii) CAROTENES, BETA- (VEGETABLE) 1000 mg/kg 2005
141(i),(ii) CHLOROPHYLLS AND 
CHLOROPHYLLINS, COPPER 
COMPLEXES200 mg/kg 2009
143 FAST GREEN FCF 100 mg/kg 1999
163(ii) GRAPE SKIN EXTRACT 1500 mg/kg 2009
132 INDIGOTINE (INDIGO CARMINE) 300 mg/kg 2009
172(i)-(iii) IRON OXIDES 100 mg/kg 2005
124 PONCEAU 4R (COCHINEAL RED A) 500 mg/kg 2008
101(i),(ii) RIBOFLAVINS 300 mg/kg 2005
110 SUNSET YELLOW FCF 300 mg/kg 2008216 CODEX STAN 192-1995 
Table Two
Food Category No. 09.3.4
Additive INS Max Level NotesSemi-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
Year Adopted
129 ALLURA RED AC 300 mg/kg 2009
120 CARMINES 100 mg/kg 2005
160a(ii) CAROTENES, BETA- (VEGETABLE) 1000 16 mg/kg 2005
141(i),(ii) CHLOROPHYLLS AND 
CHLOROPHYLLINS, COPPER 
COMPLEXES75 95mg/kg 2009
163(ii) GRAPE SKIN EXTRACT 1500 16 mg/kg 2009
132 INDIGOTINE (INDIGO CARMINE) 300 161 mg/kg 2009
124 PONCEAU 4R (COCHINEAL RED A) 100 mg/kg 2008
101(i),(ii) RIBOFLAVINS 300 mg/kg 2005
954(i)-(iv) SACCHARINS 160 144mg/kg 2007
110 SUNSET YELLOW FCF 300 mg/kg 2008
Food Category No. 09.4
Additive INS Max Level NotesFully preserved, including canned or 
fermented fish and fi sh products, including 
mollusks, crustaceans, and echinoderms
Year Adopted
950 ACESULFAME POTASSIUM 200 144 & 188 mg/kg 2007
951 ASPARTAME 300 144 & 191mg/kg 2007
962 ASPARTAME-ACESULFAME SALT 200 113 mg/kg 2009
133 BRILLIANT BLUE FCF 500 mg/kg 2005
320 BUTYLATED HYDROXYANISOLE 200 15 & 130 mg/kg 2006
321 BUTYLATED HYDROXYTOLUENE 200 15 & 130 mg/kg 2006
150c CARAMEL III - AMMONIA PROCESS 500 50 mg/kg 1999
150d CARAMEL IV - SULFITE AMMONIA 
PROCESS30000 95 mg/kg 2009
120 CARMINES 500 16mg/kg 2005
160a(ii) CAROTENES, BETA- (VEGETABLE) 500 mg/kg 2005
160a(i),a(iii),e,f CAROTENOIDS 100 95mg/kg 2009
141(i),(ii) CHLOROPHYLLS AND 
CHLOROPHYLLINS, COPPER 
COMPLEXES500 95mg/kg 2009
385, 386 ETHYLENE DIAMINE TETRA 
ACETATES340 21mg/kg 2001
143 FAST GREEN FCF 100 95mg/kg 2009
163(ii) GRAPE SKIN EXTRACT 1500 16 mg/kg 2009
132 INDIGOTINE (INDIGO CARMINE) 300 mg/kg 2009
961 NEOTAME 10 161mg/kg 2008
124 PONCEAU 4R (COCHINEAL RED A) 500 mg/kg 2008
101(i),(ii) RIBOFLAVINS 500 95mg/kg 2008217 CODEX STAN 192-1995 
Table Two
Food Category No. 09.4
Additive INS Max Level NotesFully preserved, including canned or 
fermented fish and fi sh products, including 
mollusks, crustaceans, and echinoderms
Year Adopted
954(i)-(iv) SACCHARINS 200 144mg/kg 2007
955 SUCRALOSE 
(TRICHLOROGALACTOSUCROSE)120 144mg/kg 2007
220-225, 227, 228, 539 SULFITES 150 44 & 140mg/kg 2007
110 SUNSET YELLOW FCF 300 95 mg/kg 2008
Food Category No. 10.1
Additive INS Max Level NotesFresh eggs
Year Adopted
129 ALLURA RED AC 100 4mg/kg 2009
133 BRILLIANT BLUE FCF 4 GMP 2005
161g CANTHAXANTHIN 4 GMP 2005
150c CARAMEL III - AMMONIA PROCESS 4 GMP 1999
150d CARAMEL IV - SULFITE AMMONIA 
PROCESS4 GMP 1999
120 CARMINES 4 GMP 2005
160a(ii) CAROTENES, BETA- (VEGETABLE) 1000 4 mg/kg 2005
143 FAST GREEN FCF 4 GMP 1999
132 INDIGOTINE (INDIGO CARMINE) 300 4 & 161 mg/kg 2009
172(i)-(iii) IRON OXIDES 4 GMP 2005
124 PONCEAU 4R (COCHINEAL RED A) 500 4 mg/kg 2008
101(i),(ii) RIBOFLAVINS 300 4mg/kg 2005
110 SUNSET YELLOW FCF 4 GMP 2008
Food Category No. 10.2
Additive INS Max Level NotesEgg products
Year Adopted
523 ALUMINIUM AMMONIUM SULFATE 30 6 mg/kg 2001
150d CARAMEL IV - SULFITE AMMONIA 
PROCESS20000 161 mg/kg 2009
160a(ii) CAROTENES, BETA- (VEGETABLE) 1000 mg/kg 2005
Food Category No. 10.2.1
Additive INS Max Level NotesLiquid egg products
Year Adopted
210-213 BENZOATES 5000 13 mg/kg 2003
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); 
542PHOSPHATES 4400 33 & 67 mg/kg 2009
200-203 SORBATES 5000 42 mg/kg 2009
1505 TRIETHYL CITRATE 2500 47 mg/kg 1999218 CODEX STAN 192-1995 
Table Two
Food Category No. 10.2.2
Additive INS Max Level NotesFrozen egg products
Year Adopted
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); 
542PHOSPHATES 1290 33 mg/kg 2009
200-203 SORBATES 1000 42 mg/kg 2009
Food Category No. 10.2.3
Additive INS Max Level NotesDried and/or heat co agulated egg products
Year Adopted
472e DIACETYLTARTARIC AND FATTY 
ACID ESTERS OF GLYCEROL5000 mg/kg 2005
385, 386 ETHYLENE DIAMINE TETRA ACETATES200 21 & 47mg/kg 2001
200-203 SORBATES 1000 42 mg/kg 2009
1505 TRIETHYL CITRATE 2500 47 mg/kg 1999
Food Category No. 10.3
Additive INS Max Level NotesPreserved eggs, including alkaline, salted, 
and canned eggs
Year Adopted
150d CARAMEL IV - SULFITE AMMONIA 
PROCESS20000 mg/kg 2009
Food Category No. 10.4
Additive INS Max Level NotesEgg-based desserts (e.g., custard)
Year Adopted
950 ACESULFAME POTASSIUM 350 161 & 188 mg/kg 2007
129 ALLURA RED AC 300 161mg/kg 2009
523 ALUMINIUM AMMONIUM SULFATE 380 6 mg/kg 2003
304, 305 ASCORBYL ESTERS 500 2 & 10mg/kg 2001
951 ASPARTAME 1000 161 & 191 mg/kg 2007
210-213 BENZOATES 1000 13 mg/kg 2003
133 BRILLIANT BLUE FCF 150 mg/kg 2005
150c CARAMEL III - AMMONIA PROCESS GMP 1999
150d CARAMEL IV - SULFITE AMMONIA 
PROCESS20000 mg/kg 2009
120 CARMINES 150 mg/kg 2005
160a(ii) CAROTENES, BETA- (VEGETABLE) 150 mg/kg 2005
160a(i),a(iii),e,f CAROTENOIDS 150 mg/kg 2009
141(i),(ii) CHLOROPHYLLS AND CHLOROPHYLLINS, COPPER 
COMPLEXES300 2mg/kg 2009
952(i), (ii), (iv) CYCLAMATES 250 17 & 161mg/kg 2007
472e DIACETYLTARTARIC AND FATTY 
ACID ESTERS OF GLYCEROL5000 mg/kg 2005
143 FAST GREEN FCF 100 mg/kg 2009
163(ii) GRAPE SKIN EXTRACT 200 181 mg/kg 2009219 CODEX STAN 192-1995 
Table Two
Food Category No. 10.4
Additive INS Max Level NotesEgg-based desserts (e.g., custard)
Year Adopted
132 INDIGOTINE (INDIGO CARMINE) 300 161 mg/kg 2009
961 NEOTAME 100 161mg/kg 2007
432-436 POLYSORBATES 3000 mg/kg 2007
124 PONCEAU 4R (COCHINEAL RED A) 50 mg/kg 2008
310 PROPYL GALLATE 90 2, 15 & 130mg/kg 2001
477 PROPYLENE GLYCOL ESTERS OF 
FATTY ACIDS40000 mg/kg 2001
101(i),(ii) RIBOFLAVINS 300 mg/kg 2005
954(i)-(iv) SACCHARINS 100 144mg/kg 2007
200-203 SORBATES 1000 42 mg/kg 2009
955 SUCRALOSE 
(TRICHLOROGALACTOSUCROSE)400 161mg/kg 2007
474 SUCROGLYCERIDES 5000 mg/kg 2009
110 SUNSET YELLOW FCF 50 mg/kg 2008
Food Category No. 11.1.1
Additive INS Max Level NotesWhite sugar, dextrose anhydrous, dextrose 
monohydrate, fructose
Year Adopted
220-225, 227, 228, 539 SULFITES 15 44mg/kg 2005
Food Category No. 11.1.2
Additive INS Max Level NotesPowdered sugar, powdered dextrose
Year Adopted
556 CALCIUM ALUMINIUM SILICATE 15000 56 mg/kg 2006
552 CALCIUM SILICATE 15000 56 mg/kg 2006
504(i) MAGNESIUM CARBONATE 15000 56 mg/kg 2006
553(i) MAGNESIUM SILICATE (SYNTHETIC) 15000 56 mg/kg 2006
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); 
542PHOSPHATES 6600 33 & 56 mg/kg 2006
551 SILICON DIOXIDE, AMORPHOUS 15000 56 mg/kg 2006
554 SODIUM ALUMINOSILICATE 15000 56 mg/kg 2006
220-225, 227, 228, 539 SULFITES 15 44mg/kg 2005
Food Category No. 11.1.3
Additive INS Max Level NotesSoft white sugar, soft brown sugar, glucose 
syrup, dried glucose syrup, raw cane sugar
Year Adopted
220-225, 227, 228, 539 SULFITES 20 44 & 111mg/kg 2006
Food Category No. 11.1.5
Additive INS Max Level NotesPlantation or mill white sugar
Year Adopted
220-225, 227, 228, 539 SULFITES 70 44mg/kg 2005220 CODEX STAN 192-1995 
Table Two
Food Category No. 11.2
Additive INS Max Level NotesBrown sugar excluding products of food 
category 11.1.3
Year Adopted
220-225, 227, 228, 539 SULFITES 40 44mg/kg 2006
Food Category No. 11.3
Additive INS Max Level NotesSugar solutions and syrup s, also (partially) 
inverted, including treacle and molasses, 
excluding products of  food category 11.1.3
Year Adopted
101(i),(ii) RIBOFLAVINS 300 mg/kg 2005
220-225, 227, 228, 539 SULFITES 70 44mg/kg 2007
Food Category No. 11.4
Additive INS Max Level NotesOther sugars and syrups  (e.g., xylose, maple 
syrup, sugar toppings)
Year Adopted
950 ACESULFAME POTASSIUM 1000 159 & 188 mg/kg 2007
956 ALITAME 200 159mg/kg 2007
129 ALLURA RED AC 300 161mg/kg 2009
304, 305 ASCORBYL ESTERS 200 10mg/kg 2003
951 ASPARTAME 3000 159 & 191 mg/kg 2007
210-213 BENZOATES 1000 13 mg/kg 2003
160a(ii) CAROTENES, BETA- (VEGETABLE) 50 mg/kg 2005
141(i),(ii) CHLOROPHYLLS AND 
CHLOROPHYLLINS, COPPER 
COMPLEXES64 62mg/kg 2005
952(i), (ii), (iv) CYCLAMATES 500 17 & 159mg/kg 2007
132 INDIGOTINE (INDIGO CARMINE) 300 161 mg/kg 2009
961 NEOTAME 70 159mg/kg 2007
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); 
542PHOSPHATES 1320 33 mg/kg 2009
124 PONCEAU 4R (COCHINEAL RED A) 300 159 mg/kg 2008
477 PROPYLENE GLYCOL ESTERS OF 
FATTY ACIDS5000 mg/kg 2001
101(i),(ii) RIBOFLAVINS 300 mg/kg 2005
954(i)-(iv) SACCHARINS 300 159mg/kg 2008
200-203 SORBATES 1000 42 mg/kg 2009
955 SUCRALOSE (TRICHLOROGALACTOSUCROSE)1500 159 & 161 mg/kg 2008
220-225, 227, 228, 539 SULFITES 40 44mg/kg 2006
Food Category No. 11.6
Additive INS Max Level NotesTable-top sweeteners, including those 
containing high-intensity sweeteners
Year Adopted221 CODEX STAN 192-1995 
Table Two
Food Category No. 11.6
Additive INS Max Level NotesTable-top sweeteners, including those 
containing high-intensity sweeteners
Year Adopted
950 ACESULFAME POTASSIUM 188 GMP 2007
956 ALITAME GMP 2007
951 ASPARTAME 191 GMP 2007
210-213 BENZOATES 2000 13 mg/kg 2003
952(i), (ii), (iv) CYCLAMATES 17 GMP 2007
385, 386 ETHYLENE DIAMINE TETRA 
ACETATES1000 21 & 96 mg/kg 2005
961 NEOTAME GMP 2007
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); 
542PHOSPHATES 1000 33 mg/kg 2009
1521 POLYETHYLENE GLYCOL 10000 mg/kg 2001
1201 POLYVINYLPYRROLIDONE 3000 mg/kg 1999
954(i)-(iv) SACCHARINS GMP 2007
955 SUCRALOSE 
(TRICHLOROGALACTOSUCROSE)GMP 2007
Food Category No. 12.1.1
Additive INS Max Level NotesSalt
Year Adopted
556 CALCIUM ALUMINIUM SILICATE GMP 2006
170(i) CALCIUM CARBONATE GMP 2006
552 CALCIUM SILICATE GMP 2006
535, 536, 538 FERROCYANIDES 14 24 & 107mg/kg 2006
504(i) MAGNESIUM CARBONATE GMP 2006
530 MAGNESIUM OXIDE GMP 2006
553(i) MAGNESIUM SILICATE (SYNTHETIC) GMP 2006
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); 
542PHOSPHATES 8800 33 mg/kg 2006
432-436 POLYSORBATES 10 mg/kg 2006
470(i) SALTS OF MYRISTIC, PALMITIC & 
STEARIC ACIDS WITH AMMONIA, 
CALCIUM, POTASSIUM AND SODIUM71 GMP 2006
551 SILICON DIOXIDE, AMORPHOUS GMP 2006
554 SODIUM ALUMINOSILICATE GMP 2006
Food Category No. 12.1.2
Additive INS Max Level NotesSalt Substitutes
Year Adopted
472e DIACETYLTARTARIC AND FATTY 
ACID ESTERS OF GLYCEROL16000 mg/kg 2006222 CODEX STAN 192-1995 
Table Two
Food Category No. 12.1.2
Additive INS Max Level NotesSalt Substitutes
Year Adopted
535, 536, 538 FERROCYANIDES 20 24mg/kg 1999
Food Category No. 12.2
Additive INS Max Level NotesHerbs, spices, seasonings and condiments 
(e.g., seasoning for instant noodles)
Year Adopted
950 ACESULFAME POTASSIUM 2000 161 & 188 mg/kg 2008
304, 305 ASCORBYL ESTERS 500 10mg/kg 2001
320 BUTYLATED HYDROXYANISOLE 200 15 & 130 mg/kg 2005
321 BUTYLATED HYDROXYTOLUENE 200 15 & 130 mg/kg 2006
385, 386 ETHYLENE DIAMINE TETRA 
ACETATES70 21mg/kg 2001
961 NEOTAME 32 161mg/kg 2008
310 PROPYL GALLATE 200 15 & 130mg/kg 2001
200-203 SORBATES 1000 42 mg/kg 2009
319 TERTIARY BUTYLHYDROQUINONE 200 15 & 130 mg/kg 2005
Food Category No. 12.2.1
Additive INS Max Level NotesHerbs and spices
Year Adopted
432-436 POLYSORBATES 2000 mg/kg 2008
955 SUCRALOSE 
(TRICHLOROGALACTOSUCROSE)400 161mg/kg 2008
220-225, 227, 228, 539 SULFITES 150 44mg/kg 2006
Food Category No. 12.2.2
Additive INS Max Level NotesSeasonings and condiments
Year Adopted
129 ALLURA RED AC 300 mg/kg 2009
951 ASPARTAME 2000 161 & 191 mg/kg 2008
210-213 BENZOATES 1000 13 mg/kg 2003
133 BRILLIANT BLUE FCF 100 mg/kg 2009
150c CARAMEL III - AMMONIA PROCESS GMP 1999
150d CARAMEL IV - SULFITE AMMONIA PROCESSGMP 1999
120 CARMINES 500 mg/kg 2005
160a(i),a(iii),e,f CAROTENOIDS 500 mg/kg 2009
141(i),(ii) CHLOROPHYLLS AND 
CHLOROPHYLLINS, COPPER 
COMPLEXES500 mg/kg 2009
143 FAST GREEN FCF 100 mg/kg 2009
535, 536, 538 FERROCYANIDES 20 24mg/kg 1999
132 INDIGOTINE (INDIGO CARMINE) 300 mg/kg 2009
172(i)-(iii) IRON OXIDES 1000 mg/kg 2005
432-436 POLYSORBATES 5000 mg/kg 2007
124 PONCEAU 4R (COCHINEAL RED A) 500 mg/kg 2008223 CODEX STAN 192-1995 
Table Two
Food Category No. 12.2.2
Additive INS Max Level NotesSeasonings and condiments
Year Adopted
101(i),(ii) RIBOFLAVINS 350 mg/kg 2005
954(i)-(iv) SACCHARINS 1500 161 mg/kg 2008
955 SUCRALOSE 
(TRICHLOROGALACTOSUCROSE)700 161mg/kg 2008
220-225, 227, 228, 539 SULFITES 200 44mg/kg 2006
110 SUNSET YELLOW FCF 300 mg/kg 2008
Food Category No. 12.3
Additive INS Max Level NotesVinegars
Year Adopted
950 ACESULFAME POTASSIUM 2000 161 & 188 mg/kg 2008
951 ASPARTAME 3000 161 & 191 mg/kg 2008
210-213 BENZOATES 1000 13 mg/kg 2003
150c CARAMEL III - AMMONIA PROCESS 1000 mg/kg 1999
150d CARAMEL IV - SULFITE AMMONIA 
PROCESSGMP 1999
961 NEOTAME 12 161mg/kg 2008
1201 POLYVINYLPYRROLIDONE 40 mg/kg 1999
954(i)-(iv) SACCHARINS 300 mg/kg 2008
955 SUCRALOSE (TRICHLOROGALACTOSUCROSE)400 161mg/kg 2008
220-225, 227, 228, 539 SULFITES 100 44mg/kg 2006
Food Category No. 12.4
Additive INS Max Level NotesMustards
Year Adopted
950 ACESULFAME POTASSIUM 350 188 mg/kg 2007
129 ALLURA RED AC 300 mg/kg 2009
304, 305 ASCORBYL ESTERS 500 10mg/kg 2003
951 ASPARTAME 350 191mg/kg 2007
210-213 BENZOATES 1000 13 mg/kg 2003
133 BRILLIANT BLUE FCF 100 mg/kg 2009
150c CARAMEL III - AMMONIA PROCESS GMP 1999
150d CARAMEL IV - SULFITE AMMONIA 
PROCESSGMP 1999
120 CARMINES 300 mg/kg 2005
160a(ii) CAROTENES, BETA- (VEGETABLE) 1000 mg/kg 2005
160a(i),a(iii),e,f CAROTENOIDS 300 mg/kg 2009
141(i),(ii) CHLOROPHYLLS AND 
CHLOROPHYLLINS, COPPER 
COMPLEXES500 mg/kg 2009
472e DIACETYLTARTARIC AND FATTY 
ACID ESTERS OF GLYCEROL10000 mg/kg 2005
385, 386 ETHYLENE DIAMINE TETRA 
ACETATES75 21mg/kg 2001
163(ii) GRAPE SKIN EXTRACT 200 181 mg/kg 2009224 CODEX STAN 192-1995 
Table Two
Food Category No. 12.4
Additive INS Max Level NotesMustards
Year Adopted
132 INDIGOTINE (INDIGO CARMINE) 300 mg/kg 2009
961 NEOTAME 12 mg/kg 2007
124 PONCEAU 4R (COCHINEAL RED A) 300 mg/kg 2008
101(i),(ii) RIBOFLAVINS 300 mg/kg 2005
954(i)-(iv) SACCHARINS 320 mg/kg 2007
955 SUCRALOSE 
(TRICHLOROGALACTOSUCROSE)140 mg/kg 2007
220-225, 227, 228, 539 SULFITES 250 44 & 106mg/kg 2007
110 SUNSET YELLOW FCF 300 mg/kg 2008
319 TERTIARY BUTYLHYDROQUINONE 200 15 & 130 mg/kg 2006
Food Category No. 12.5
Additive INS Max Level NotesSoups and broths
Year Adopted
950 ACESULFAME POTASSIUM 110 161 & 188 mg/kg 2007
956 ALITAME 40 161mg/kg 2007
129 ALLURA RED AC 300 161mg/kg 2009
304, 305 ASCORBYL ESTERS 200 10mg/kg 2001
951 ASPARTAME 1200 161 & 188 mg/kg 2009
210-213 BENZOATES 500 13mg/kg 2001
133 BRILLIANT BLUE FCF 50 mg/kg 2009
320 BUTYLATED HYDROXYANISOLE 200 15 & 130 mg/kg 2006
321 BUTYLATED HYDROXYTOLUENE 100 15 & 130 mg/kg 2006
150c CARAMEL III - AMMONIA PROCESS GMP 1999
120 CARMINES 50 mg/kg 2005
160a(ii) CAROTENES, BETA- (VEGETABLE) 1000 mg/kg 2005
160a(i),a(iii),e,f CAROTENOIDS 300 mg/kg 2009
141(i),(ii) CHLOROPHYLLS AND 
CHLOROPHYLLINS, COPPER 
COMPLEXES400 127mg/kg 2009
472e DIACETYLTARTARIC AND FATTY 
ACID ESTERS OF GLYCEROL5000 mg/kg 2005
163(ii) GRAPE SKIN EXTRACT 500 181 mg/kg 2009
132 INDIGOTINE (INDIGO CARMINE) 50 mg/kg 2009
172(i)-(iii) IRON OXIDES 100 mg/kg 2005
961 NEOTAME 20 161mg/kg 2007
900a POLYDIMETHYLSILOXANE 10 mg/kg 1999
432-436 POLYSORBATES 1000 mg/kg 2005
124 PONCEAU 4R (COCHINEAL RED A) 50 mg/kg 2008
101(i),(ii) RIBOFLAVINS 200 mg/kg 2005
954(i)-(iv) SACCHARINS 110 161mg/kg 2007
955 SUCRALOSE 
(TRICHLOROGALACTOSUCROSE)600 161mg/kg 2008225 CODEX STAN 192-1995 
Table Two
Food Category No. 12.5
Additive INS Max Level NotesSoups and broths
Year Adopted
474 SUCROGLYCERIDES 2000 mg/kg 2009
110 SUNSET YELLOW FCF 50 mg/kg 2008
319 TERTIARY BUTYLHYDROQUINONE 200 15 & 130 mg/kg 2006
Food Category No. 12.5.1
Additive INS Max Level NotesReady-to-eat soups a nd broths, including 
canned, bottled, and frozen
Year Adopted
150d CARAMEL IV - SULFITE AMMONIA 
PROCESS3000 mg/kg 1999
Food Category No. 12.5.2
Additive INS Max Level NotesMixes for soups and broths
Year Adopted
150d CARAMEL IV - SULFITE AMMONIA 
PROCESSGMP 1999
310 PROPYL GALLATE 200 15 & 130mg/kg 2001
Food Category No. 12.6
Additive INS Max Level NotesSauces and like products
Year Adopted
950 ACESULFAME POTASSIUM 1000 188 mg/kg 2007
129 ALLURA RED AC 300 mg/kg 2009
951 ASPARTAME 350 191mg/kg 2007
210-213 BENZOATES 1000 13 mg/kg 2003
133 BRILLIANT BLUE FCF 100 mg/kg 2009
320 BUTYLATED HYDROXYANISOLE 200 15 & 130 mg/kg 2005
321 BUTYLATED HYDROXYTOLUENE 100 15 & 130 mg/kg 2006
150c CARAMEL III - AMMONIA PROCESS 1500 mg/kg 1999
150d CARAMEL IV - SULFITE AMMONIA 
PROCESS1500 mg/kg 1999
120 CARMINES 500 mg/kg 2005
160a(i),a(iii),e,f CAROTENOIDS 500 mg/kg 2009
141(i),(ii) CHLOROPHYLLS AND CHLOROPHYLLINS, COPPER 
COMPLEXES100 mg/kg 2009
472e DIACETYLTARTARIC AND FATTY 
ACID ESTERS OF GLYCEROL10000 mg/kg 2005
236 FORMIC ACID 200 25mg/kg 2001
314 GUAIAC RESIN 600 15mg/kg 2004
132 INDIGOTINE (INDIGO CARMINE) 300 mg/kg 2009
172(i)-(iii) IRON OXIDES 75 mg/kg 2005
124 PONCEAU 4R (COCHINEAL RED A) 50 mg/kg 2008
310 PROPYL GALLATE 200 15 & 130mg/kg 2001
101(i),(ii) RIBOFLAVINS 350 mg/kg 2005
954(i)-(iv) SACCHARINS 160 mg/kg 2007226 CODEX STAN 192-1995 
Table Two
Food Category No. 12.6
Additive INS Max Level NotesSauces and like products
Year Adopted
955 SUCRALOSE 
(TRICHLOROGALACTOSUCROSE)450 127mg/kg 2007
474 SUCROGLYCERIDES 10000 mg/kg 2009
220-225, 227, 228, 539 SULFITES 300 44mg/kg 2007
110 SUNSET YELLOW FCF 300 mg/kg 2008
319 TERTIARY BUTYLHYDROQUINONE 200 15 & 130 mg/kg 2005
Food Category No. 12.6.1
Additive INS Max Level NotesEmulsified sauces (e.g., mayonnaise, salad 
dressing)
Year Adopted
304, 305 ASCORBYL ESTERS 500 10 & 15mg/kg 2001
160a(ii) CAROTENES, BETA- (VEGETABLE) 2000 mg/kg 2005
952(i), (ii), (iv) CYCLAMATES 500 17 & 161mg/kg 2008
385, 386 ETHYLENE DIAMINE TETRA 
ACETATES100 21mg/kg 2001
143 FAST GREEN FCF 100 mg/kg 2009
163(ii) GRAPE SKIN EXTRACT 300 181 mg/kg 2009
961 NEOTAME 65 mg/kg 2007
432-436 POLYSORBATES 3000 mg/kg 2007
Food Category No. 12.6.2
Additive INS Max Level NotesNon-emulsified sau ces (e.g., ketchup, 
cheese sauce, cream sauce, brown gravy)
Year Adopted
304, 305 ASCORBYL ESTERS 500 10mg/kg 2005
160a(ii) CAROTENES, BETA- (VEGETABLE) 2000 mg/kg 2005
385, 386 ETHYLENE DIAMINE TETRA ACETATES75 21mg/kg 2001
163(ii) GRAPE SKIN EXTRACT 300 181 mg/kg 2009
961 NEOTAME 70 mg/kg 2007
432-436 POLYSORBATES 5000 mg/kg 2007
Food Category No. 12.6.3
Additive INS Max Level NotesMixes for sauces and gravies
Year Adopted
304, 305 ASCORBYL ESTERS 200 10mg/kg 2001
160a(ii) CAROTENES, BETA- (VEGETABLE) 2000 mg/kg 2005
163(ii) GRAPE SKIN EXTRACT 300 181 mg/kg 2009
961 NEOTAME 12 mg/kg 2007
432-436 POLYSORBATES 5000 127 mg/kg 2007
Food Category No. 12.6.4
Additive INS Max Level NotesClear sauces (e.g., fish sauce)
Year Adopted
304, 305 ASCORBYL ESTERS 200 10mg/kg 2001227 CODEX STAN 192-1995 
Table Two
Food Category No. 12.6.4
Additive INS Max Level NotesClear sauces (e.g., fish sauce)
Year Adopted
961 NEOTAME 12 mg/kg 2007
432-436 POLYSORBATES 5000 mg/kg 2007
Food Category No. 12.7
Additive INS Max Level NotesSalads (e.g., macaro ni salad, potato salad) 
and sandwich spreads excluding cocoa- and 
nut-based spreads of  food categories 
04.2.2.5 and 05.1.3
Year Adopted
950 ACESULFAME POTASSIUM 350 161 & 188 mg/kg 2007
304, 305 ASCORBYL ESTERS 200 10mg/kg 2001
951 ASPARTAME 350 161 & 166mg/kg 2007
210-213 BENZOATES 1500 13 mg/kg 2003
150c CARAMEL III - AMMONIA PROCESS GMP 1999
150d CARAMEL IV - SULFITE AMMONIA 
PROCESSGMP 1999
160a(ii) CAROTENES, BETA- (VEGETABLE) 1000 mg/kg 2005
160a(i),a(iii),e,f CAROTENOIDS 50 180mg/kg 2009
952(i), (ii), (iv) CYCLAMATES 500 17 & 161mg/kg 2008
472e DIACETYLTARTARIC AND FATTY 
ACID ESTERS OF GLYCEROL5000 mg/kg 2005
385, 386 ETHYLENE DIAMINE TETRA ACETATES100 21mg/kg 2001
163(ii) GRAPE SKIN EXTRACT 1500 mg/kg 2009
961 NEOTAME 33 161 & 166mg/kg 2007
432-436 POLYSORBATES 2000 mg/kg 2007
124 PONCEAU 4R (COCHINEAL RED A) 200 mg/kg 2008
101(i),(ii) RIBOFLAVINS 300 mg/kg 2005
200-203 SORBATES 1500 42 mg/kg 2009
955 SUCRALOSE 
(TRICHLOROGALACTOSUCROSE)1250 161 & 169 mg/kg 2007
Food Category No. 12.8
Additive INS Max Level NotesYeast and like products
Year Adopted
320 BUTYLATED HYDROXYANISOLE 200 15 & 130 mg/kg 2006
Food Category No. 13.1.1
Additive INS Max Level NotesInfant formulae
Year Adopted
304, 305 ASCORBYL ESTERS 10 15, 72 & 187mg/kg 2009
Food Category No. 13.1.2
Additive INS Max Level NotesFollow-up formulae
Year Adopted
304, 305 ASCORBYL ESTERS 50 15 & 72mg/kg 2009228 CODEX STAN 192-1995 
Table Two
Food Category No. 13.1.3
Additive INS Max Level NotesFormulae for special medical purposes for 
infants
Year Adopted
304, 305 ASCORBYL ESTERS 10 10, 15 & 72mg/kg 2006
Food Category No. 13.2
Additive INS Max Level NotesComplementary foods fo r infants and young 
children
Year Adopted
304, 305 ASCORBYL ESTERS 100 10mg/kg 2001
Food Category No. 13.3
Additive INS Max Level NotesDietetic foods intended for special medical purposes (excluding products of food 
category 13.1)
Year Adopted
950 ACESULFAME POTASSIUM 500 188 mg/kg 2007
129 ALLURA RED AC 50 mg/kg 2009
951 ASPARTAME 1000 191 mg/kg 2007
210-213 BENZOATES 1500 13 mg/kg 2003
133 BRILLIANT BLUE FCF 50 mg/kg 2005
150c CARAMEL III - AMMONIA PROCESS GMP 1999
150d CARAMEL IV - SULFITE AMMONIA 
PROCESS20000 mg/kg 2009
120 CARMINES 50 mg/kg 2005
160a(ii) CAROTENES, BETA- (VEGETABLE) 600 mg/kg 2005
160a(i),a(iii),e,f CAROTENOIDS 50 180mg/kg 2009
952(i), (ii), (iv) CYCLAMATES 400 17mg/kg 2007
472e DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL5000 mg/kg 2005
163(ii) GRAPE SKIN EXTRACT 250 181 mg/kg 2009
132 INDIGOTINE (INDIGO CARMINE) 50 mg/kg 2009
961 NEOTAME 33 mg/kg 2007
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); 
542PHOSPHATES 2200 33 mg/kg 2009
900a POLYDIMETHYLSILOXANE 50 mg/kg 2004
432-436 POLYSORBATES 1000 mg/kg 2005
124 PONCEAU 4R (COCHINEAL RED A) 50 mg/kg 2008
477 PROPYLENE GLYCOL ESTERS OF 
FATTY ACIDS5000 mg/kg 2001
101(i),(ii) RIBOFLAVINS 300 mg/kg 2005
954(i)-(iv) SACCHARINS 200 mg/kg 2007
200-203 SORBATES 1500 42 mg/kg 2009
955 SUCRALOSE 
(TRICHLOROGALACTOSUCROSE)400 mg/kg 2007229 CODEX STAN 192-1995 
Table Two
Food Category No. 13.3
Additive INS Max Level NotesDietetic foods intended for special medical 
purposes (excluding products of food 
category 13.1)
Year Adopted
474 SUCROGLYCERIDES 5000 mg/kg 2009
110 SUNSET YELLOW FCF 50 mg/kg 2008
Food Category No. 13.4
Additive INS Max Level NotesDietetic formulae for slimming purposes and 
weight reduction
Year Adopted
950 ACESULFAME POTASSIUM 450 188 mg/kg 2007
129 ALLURA RED AC 50 mg/kg 2009
304, 305 ASCORBYL ESTERS 500 10mg/kg 2005
951 ASPARTAME 800 191mg/kg 2007
962 ASPARTAME-ACESULFAME SALT 450 113 mg/kg 2009
210-213 BENZOATES 1500 13 mg/kg 2003
133 BRILLIANT BLUE FCF 50 mg/kg 2005
150c CARAMEL III - AMMONIA PROCESS GMP 1999
150d CARAMEL IV - SULFITE AMMONIA 
PROCESS20000 mg/kg 2009
120 CARMINES 50 mg/kg 2005
160a(ii) CAROTENES, BETA- (VEGETABLE) 600 mg/kg 2005
160a(i),a(iii),e,f CAROTENOIDS 50 180mg/kg 2009
952(i), (ii), (iv) CYCLAMATES 400 17mg/kg 2007
472e DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL5000 mg/kg 2005
163(ii) GRAPE SKIN EXTRACT 250 181 mg/kg 2009
132 INDIGOTINE (INDIGO CARMINE) 50 mg/kg 2009
961 NEOTAME 33 mg/kg 2007
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); 
542PHOSPHATES 2200 33 mg/kg 2009
900a POLYDIMETHYLSILOXANE 50 mg/kg 2004
432-436 POLYSORBATES 1000 mg/kg 2005
124 PONCEAU 4R (COCHINEAL RED A) 50 mg/kg 2008
477 PROPYLENE GLYCOL ESTERS OF 
FATTY ACIDS5000 mg/kg 2001
101(i),(ii) RIBOFLAVINS 300 mg/kg 2005
954(i)-(iv) SACCHARINS 300 mg/kg 2007
200-203 SORBATES 1500 42 mg/kg 2009
955 SUCRALOSE 
(TRICHLOROGALACTOSUCROSE)320 mg/kg 2007
474 SUCROGLYCERIDES 5000 mg/kg 2009230 CODEX STAN 192-1995 
Table Two
Food Category No. 13.4
Additive INS Max Level NotesDietetic formulae for slimming purposes and 
weight reduction
Year Adopted
110 SUNSET YELLOW FCF 50 mg/kg 2008
Food Category No. 13.5
Additive INS Max Level NotesDietetic foods (e.g., supplementary foods for 
dietary use) excludin g products of food 
categories 13.1 - 13.4 and 13.6
Year Adopted
950 ACESULFAME POTASSIUM 450 188 mg/kg 2007
956 ALITAME 300 mg/kg 2007
129 ALLURA RED AC 300 mg/kg 2009
304, 305 ASCORBYL ESTERS 500 10mg/kg 2009
951 ASPARTAME 1000 191 mg/kg 2007
962 ASPARTAME-ACESULFAME SALT 450 113 mg/kg 2009
210-213 BENZOATES 2000 13 mg/kg 2003
133 BRILLIANT BLUE FCF 300 mg/kg 2005
150c CARAMEL III - AMMONIA PROCESS GMP 1999
150d CARAMEL IV - SULFITE AMMONIA 
PROCESS20000 mg/kg 2009
120 CARMINES 300 mg/kg 2005
160a(ii) CAROTENES, BETA- (VEGETABLE) 600 mg/kg 2005
160a(i),a(iii),e,f CAROTENOIDS 300 180mg/kg 2009
952(i), (ii), (iv) CYCLAMATES 400 17mg/kg 2007
472e DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL5000 mg/kg 2005
163(ii) GRAPE SKIN EXTRACT 250 181 mg/kg 2009
132 INDIGOTINE (INDIGO CARMINE) 300 mg/kg 2009
961 NEOTAME 65 mg/kg 2007
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); 
542PHOSPHATES 2200 33 mg/kg 2009
900a POLYDIMETHYLSILOXANE 50 mg/kg 2004
124 PONCEAU 4R (COCHINEAL RED A) 300 mg/kg 2008
101(i),(ii) RIBOFLAVINS 300 mg/kg 2005
954(i)-(iv) SACCHARINS 200 mg/kg 2007
955 SUCRALOSE 
(TRICHLOROGALACTOSUCROSE)400 mg/kg 2007
110 SUNSET YELLOW FCF 300 mg/kg 2008
Food Category No. 13.6
Additive INS Max Level NotesFood supplements
Year Adopted
950 ACESULFAME POTASSIUM 2000 188 mg/kg 2007231 CODEX STAN 192-1995 
Table Two
Food Category No. 13.6
Additive INS Max Level NotesFood supplements
Year Adopted
129 ALLURA RED AC 300 mg/kg 2009
304, 305 ASCORBYL ESTERS 500 10mg/kg 2003
951 ASPARTAME 5500 191 mg/kg 2007
901 BEESWAX 3 GMP 2001
210-213 BENZOATES 2000 13 mg/kg 2003
133 BRILLIANT BLUE FCF 300 mg/kg 2005
320 BUTYLATED HYDROXYANISOLE 400 15 & 130 mg/kg 2006
321 BUTYLATED HYDROXYTOLUENE 400 15 & 130 mg/kg 2006
902 CANDELILLA WAX 3 GMP 2001
150c CARAMEL III - AMMONIA PROCESS GMP 1999
150d CARAMEL IV - SULFITE AMMONIA 
PROCESS20000 mg/kg 2009
120 CARMINES 300 mg/kg 2005
903 CARNAUBA WAX 5000 3 mg/kg 2006
160a(ii) CAROTENES, BETA- (VEGETABLE) 600 mg/kg 2005
160a(i),a(iii),e,f CAROTENOIDS 300 180mg/kg 2009
1503 CASTOR OIL 1000 mg/kg 2007
141(i),(ii) CHLOROPHYLLS AND 
CHLOROPHYLLINS, COPPER 
COMPLEXES500 3mg/kg 2009
952(i), (ii), (iv) CYCLAMATES 1250 17 mg/kg 2007
472e DIACETYLTARTARIC AND FATTY 
ACID ESTERS OF GLYCEROL5000 mg/kg 2005
385, 386 ETHYLENE DIAMINE TETRA ACETATES150 21mg/kg 2001
143 FAST GREEN FCF 600 mg/kg 2009
163(ii) GRAPE SKIN EXTRACT 500 181 mg/kg 2009
132 INDIGOTINE (INDIGO CARMINE) 300 mg/kg 2009
172(i)-(iii) IRON OXIDES 7500 3 mg/kg 2009
961 NEOTAME 90 mg/kg 2007
900a POLYDIMETHYLSILOXANE 50 mg/kg 2004
1521 POLYETHYLENE GLYCOL 70000 mg/kg 2001
432-436 POLYSORBATES 25000 mg/kg 2007
1203 POLYVINYL ALCOHOL 45000 mg/kg 2007
1201 POLYVINYLPYRROLIDONE GMP 1999
124 PONCEAU 4R (COCHINEAL RED A) 300 mg/kg 2008
310 PROPYL GALLATE 400 15 & 130mg/kg 2001
101(i),(ii) RIBOFLAVINS 300 mg/kg 2005
954(i)-(iv) SACCHARINS 1200 mg/kg 2007
904 SHELLAC 3 GMP 2001
955 SUCRALOSE 
(TRICHLOROGALACTOSUCROSE)2400 mg/kg 2007232 CODEX STAN 192-1995 
Table Two
Food Category No. 13.6
Additive INS Max Level NotesFood supplements
Year Adopted
110 SUNSET YELLOW FCF 300 mg/kg 2008
Food Category No. 14.1.2.1
Additive INS Max Level NotesFruit juice
Year Adopted
300 ASCORBIC ACID, L- GMP 2005
210-213 BENZOATES 1000 13, 91 & 122 mg/kg 2004
302 CALCIUM ASCORBATE GMP 2005
290 CARBON DIOXIDE 69 GMP 2005
330 CITRIC ACID 3000 122 mg/kg 2005
296 MALIC ACID, DL- 115 GMP 2005
440 PECTINS 35 GMP 2005
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); 
542PHOSPHATES 1000 33, 40 & 122 mg/kg 2005
303 POTASSIUM ASCORBATE GMP 2005
301 SODIUM ASCORBATE GMP 2005
200-203 SORBATES 1000 42, 91 & 122 mg/kg 2005
220-225, 227, 228, 539 SULFITES 50 44 & 122mg/kg 2005
334; 335(i),(ii); 
336(i),(ii); 337TARTRATES 4000 45, 128 & 129 mg/kg 2005
Food Category No. 14.1.2.2
Additive INS Max Level NotesVegetable juice
Year Adopted
220-225, 227, 228, 539 SULFITES 50 44 & 122mg/kg 2006
Food Category No. 14.1.2.3
Additive INS Max Level NotesConcentrates for fruit juice
Year Adopted
300 ASCORBIC ACID, L- 127 GMP 2005
210-213 BENZOATES 1000 13, 91, 122 & 127 mg/kg 2004
302 CALCIUM ASCORBATE 127 GMP 2005
290 CARBON DIOXIDE 69 & 127 GMP 2005
330 CITRIC ACID 3000 122 & 127 mg/kg 2005
296 MALIC ACID, DL- 115 & 127 GMP 2005
440 PECTINS 35 & 127 GMP 2005
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); 
542PHOSPHATES 1000 33, 40, 122 & 127 mg/kg 2005
303 POTASSIUM ASCORBATE 127 GMP 2005
301 SODIUM ASCORBATE 127 GMP 2005233 CODEX STAN 192-1995 
Table Two
Food Category No. 14.1.2.3
Additive INS Max Level NotesConcentrates for fruit juice
Year Adopted
200-203 SORBATES 1000 42, 91, 122 & 127 mg/kg 2005
220-225, 227, 228, 539 SULFITES 50 44, 122 & 127mg/kg 2005
334; 335(i),(ii); 
336(i),(ii); 337TARTRATES 4000 45, 127, 128 & 129 mg/kg 2005
Food Category No. 14.1.2.4
Additive INS Max Level NotesConcentrates for vegetable juice
Year Adopted
220-225, 227, 228, 539 SULFITES 50 44, 122 & 127mg/kg 2006
Food Category No. 14.1.3.1
Additive INS Max Level NotesFruit nectar
Year Adopted
950 ACESULFAME POTASSIUM 350 188 mg/kg 2005
300 ASCORBIC ACID, L- GMP 2005
951 ASPARTAME 600 191mg/kg 2005
210-213 BENZOATES 1000 13, 91 & 122 mg/kg 2004
302 CALCIUM ASCORBATE GMP 2005
290 CARBON DIOXIDE 69 GMP 2005
330 CITRIC ACID 5000 mg/kg 2005
952(i), (ii), (iv) CYCLAMATES 400 17 & 122mg/kg 2005
296 MALIC ACID, DL- GMP 2005
440 PECTINS GMP 2005
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); 
542PHOSPHATES 1000 33, 40 & 122 mg/kg 2005
303 POTASSIUM ASCORBATE GMP 2005
954(i)-(iv) SACCHARINS 80 mg/kg 2005
301 SODIUM ASCORBATE GMP 2005
200-203 SORBATES 1000 42, 91 & 122 mg/kg 2005
955 SUCRALOSE 
(TRICHLOROGALACTOSUCROSE)300 mg/kg 2005
220-225, 227, 228, 539 SULFITES 50 44 & 122mg/kg 2005
334; 335(i),(ii); 336(i),(ii); 337TARTRATES 4000 45 & 128 mg/kg 2005
Food Category No. 14.1.3.2
Additive INS Max Level NotesVegetable nectar
Year Adopted
950 ACESULFAME POTASSIUM 350 161 & 188 mg/kg 2008
951 ASPARTAME 600 161 & 191mg/kg 2007
150c CARAMEL III - AMMONIA PROCESS GMP 1999
150d CARAMEL IV - SULFITE AMMONIA 
PROCESSGMP 1999234 CODEX STAN 192-1995 
Table Two
Food Category No. 14.1.3.2
Additive INS Max Level NotesVegetable nectar
Year Adopted
952(i), (ii), (iv) CYCLAMATES 400 17 & 161mg/kg 2007
961 NEOTAME 65 161mg/kg 2007
954(i)-(iv) SACCHARINS 80 161mg/kg 2008
955 SUCRALOSE 
(TRICHLOROGALACTOSUCROSE)300 161mg/kg 2007
220-225, 227, 228, 539 SULFITES 50 44 & 122mg/kg 2006
Food Category No. 14.1.3.3
Additive INS Max Level NotesConcentrates for fruit nectar
Year Adopted
950 ACESULFAME POTASSIUM 350 127 & 188 mg/kg 2005
300 ASCORBIC ACID, L- 127 GMP 2005
951 ASPARTAME 600 127 & 191mg/kg 2005
210-213 BENZOATES 1000 13, 91, 122 & 127 mg/kg 2004
302 CALCIUM ASCORBATE 127 GMP 2005
290 CARBON DIOXIDE 69 & 127 GMP 2005
330 CITRIC ACID 5000 127 mg/kg 2005
952(i), (ii), (iv) CYCLAMATES 400 17, 122 & 127mg/kg 2005
296 MALIC ACID, DL- 127 GMP 2005
440 PECTINS 127 GMP 2005
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); 
542PHOSPHATES 1000 33, 40, 122 & 127 mg/kg 2005
303 POTASSIUM ASCORBATE 127 GMP 2005
954(i)-(iv) SACCHARINS 80 127mg/kg 2005
301 SODIUM ASCORBATE 127 GMP 2005
200-203 SORBATES 1000 42, 91, 122 & 127 mg/kg 2005
955 SUCRALOSE 
(TRICHLOROGALACTOSUCROSE)300 127mg/kg 2005
220-225, 227, 228, 539 SULFITES 50 44, 122 & 127mg/kg 2005
334; 335(i),(ii); 336(i),(ii); 337TARTRATES 4000 45, 127 & 128 mg/kg 2005
Food Category No. 14.1.3.4
Additive INS Max Level NotesConcentrates for vegetable nectar
Year Adopted
950 ACESULFAME POTASSIUM 350 127, 161 & 188 mg/kg 2007
951 ASPARTAME 600 127 & 161mg/kg 2007
210-213 BENZOATES 600 13mg/kg 2004
150c CARAMEL III - AMMONIA PROCESS GMP 1999
150d CARAMEL IV - SULFITE AMMONIA 
PROCESSGMP 1999
952(i), (ii), (iv) CYCLAMATES 400 17, 127 & 161mg/kg 2007235 CODEX STAN 192-1995 
Table Two
Food Category No. 14.1.3.4
Additive INS Max Level NotesConcentrates for vegetable nectar
Year Adopted
961 NEOTAME 65 127 & 161mg/kg 2007
955 SUCRALOSE 
(TRICHLOROGALACTOSUCROSE)300 127 & 161mg/kg 2007
220-225, 227, 228, 539 SULFITES 50 44, 122 & 127mg/kg 2006
Food Category No. 14.1.4
Additive INS Max Level NotesWater-based flavoured drinks, including 
"sport," "energy," or "e lectrolyte" drinks and 
particulated drinks
Year Adopted
950 ACESULFAME POTASSIUM 600 161 & 188 mg/kg 2007
956 ALITAME 40 161mg/kg 2007
129 ALLURA RED AC 300 127 & 161mg/kg 2009
304, 305 ASCORBYL ESTERS 1000 10 & 15 mg/kg 2001
951 ASPARTAME 600 161 & 191mg/kg 2007
901 BEESWAX 200 131mg/kg 2006
210-213 BENZOATES 600 13, 123 & 301mg/kg 2004
133 BRILLIANT BLUE FCF 100 mg/kg 2005
902 CANDELILLA WAX 200 131mg/kg 2006
150c CARAMEL III - AMMONIA PROCESS GMP 1999
150d CARAMEL IV - SULFITE AMMONIA 
PROCESS50000 mg/kg 2009
120 CARMINES 100 178mg/kg 2008
903 CARNAUBA WAX 200 131mg/kg 2003
160a(ii) CAROTENES, BETA- (VEGETABLE) 2000 mg/kg 2005
160a(i),a(iii),e,f CAROTENOIDS 100 mg/kg 2009
141(i),(ii) CHLOROPHYLLS AND 
CHLOROPHYLLINS, COPPER 
COMPLEXES300 mg/kg 2009
459 CYCLODEXTRIN, BETA- 500 mg/kg 2001
472e DIACETYLTARTARIC AND FATTY 
ACID ESTERS OF GLYCEROL5000 mg/kg 2005
242 DIMETHYL DICARBONATE 250 18 mg/kg 1999
385, 386 ETHYLENE DIAMINE TETRA ACETATES200 21mg/kg 2001
143 FAST GREEN FCF 100 mg/kg 1999
236 FORMIC ACID 100 25mg/kg 2001
445
GLYCEROL ESTER OF WOOD ROSIN 150 mg/kg 1999
163(ii) GRAPE SKIN EXTRACT 300 181 mg/kg 2009
132 INDIGOTINE (INDIGO CARMINE) 100 mg/kg 2009
172(i)-(iii) IRON OXIDES 100 mg/kg 2005
384 ISOPROPYL CITRATES 200 mg/kg 2001
961 NEOTAME 33 161mg/kg 2007
900a POLYDIMETHYLSILOXANE 20 mg/kg 1999236 CODEX STAN 192-1995 
Table Two
Food Category No. 14.1.4
Additive INS Max Level NotesWater-based flavoured drinks, including 
"sport," "energy," or "e lectrolyte" drinks and 
particulated drinks
Year Adopted
1521 POLYETHYLENE GLYCOL 1000 mg/kg 2001
432-436 POLYSORBATES 500 127mg/kg 2007
124 PONCEAU 4R (COCHINEAL RED A) 50 mg/kg 2008
310 PROPYL GALLATE 1000 15 & 130 mg/kg 2001
477 PROPYLENE GLYCOL ESTERS OF 
FATTY ACIDS500 mg/kg 2001
999(i),(ii) QUILLAIA EXTRACTS 50 132 & 168mg/kg 2007
101(i),(ii) RIBOFLAVINS 50 mg/kg 2005
512 STANNOUS CHLORIDE 20 43 mg/kg 2001
484 STEARYL CITRATE 500 mg/kg 1999
955 SUCRALOSE (TRICHLOROGALACTOSUCROSE)300 127 & 161mg/kg 2007
444 SUCROSE ACETATE ISOBUTYRATE 500 mg/kg 1999
220-225, 227, 228, 539 SULFITES 70 44, 127 & 143mg/kg 2006
110 SUNSET YELLOW FCF 100 127 & 161 mg/kg 2008
388, 389 THIODIPROPIONATES 1000 15 & 46 mg/kg 1999
1505 TRIETHYL CITRATE 200 mg/kg 1999
Food Category No. 14.1.4.1
Additive INS Max Level NotesCarbonated water-base d flavoured drinks
Year Adopted
954(i)-(iv) SACCHARINS 300 161mg/kg 2008
Food Category No. 14.1.4.2
Additive INS Max Level NotesNon-carbonated water-based flavoured 
drinks, including punches and ades
Year Adopted
954(i)-(iv) SACCHARINS 300 161mg/kg 2008
Food Category No. 14.1.4.3
Additive INS Max Level NotesConcentrates (liquid or solid) for water-based flavoured drinks
Year Adopted
381 FERRIC AMMONIUM CITRATE 10 23 mg/kg 1999
1201 POLYVINYLPYRROLIDONE 500 mg/kg 1999
954(i)-(iv) SACCHARINS 300 127 & 161mg/kg 2008
Food Category No. 14.1.5
Additive INS Max Level NotesCoffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa
Year Adopted
950 ACESULFAME POTASSIUM 600 160,161 & 188 mg/kg 2007
951 ASPARTAME 600 160 & 161mg/kg 2007
901 BEESWAX 108 GMP 2001237 CODEX STAN 192-1995 
Table Two
Food Category No. 14.1.5
Additive INS Max Level NotesCoffee, coffee substitutes, tea, herbal 
infusions, and other hot cereal and grain beverages, excluding cocoa
Year Adopted
210-213 BENZOATES 1000 13 mg/kg 2004
902 CANDELILLA WAX 108 GMP 2001
903 CARNAUBA WAX 200 108mg/kg 2006
472e DIACETYLTARTARIC AND FATTY 
ACID ESTERS OF GLYCEROL500 142mg/kg 2006
242 DIMETHYL DICARBONATE 250 18 mg/kg 2004
385, 386 ETHYLENE DIAMINE TETRA 
ACETATES35 21mg/kg 2001
961 NEOTAME 50 160mg/kg 2007
954(i)-(iv) SACCHARINS 200 160mg/kg 2007
904 SHELLAC 108 GMP 2001
955 SUCRALOSE (TRICHLOROGALACTOSUCROSE)300 160 & 161mg/kg 2007
474 SUCROGLYCERIDES 1000 176 mg/kg 2009
Food Category No. 14.2.1
Additive INS Max Level NotesBeer and malt beverages
Year Adopted
150c CARAMEL III - AMMONIA PROCESS GMP 1999
150d CARAMEL IV - SULFITE AMMONIA 
PROCESSGMP 1999
120 CARMINES 100 mg/kg 2005
160a(ii) CAROTENES, BETA- (VEGETABLE) 600 mg/kg 2005
385, 386 ETHYLENE DIAMINE TETRA 
ACETATES25 21mg/kg 2004
900a POLYDIMETHYLSILOXANE 10 mg/kg 1999
1201 POLYVINYLPYRROLIDONE 10 36 mg/kg 1999
220-225, 227, 228, 539 SULFITES 50 44mg/kg 2006
Food Category No. 14.2.2
Additive INS Max Level NotesCider and perry
Year Adopted
129 ALLURA RED AC 200 mg/kg 2009
210-213 BENZOATES 1000 13 & 124 mg/kg 2004
133 BRILLIANT BLUE FCF 200 mg/kg 2005
150c CARAMEL III - AMMONIA PROCESS GMP 1999
150d CARAMEL IV - SULFITE AMMONIA PROCESS1000 mg/kg 2009
120 CARMINES 200 mg/kg 2005
160a(ii) CAROTENES, BETA- (VEGETABLE) 600 mg/kg 2005
160a(i),a(iii),e,f CAROTENOIDS 200 180mg/kg 2009
472e DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL5000 mg/kg 2005238 CODEX STAN 192-1995 
Table Two
Food Category No. 14.2.2
Additive INS Max Level NotesCider and perry
Year Adopted
242 DIMETHYL DICARBONATE 250 18 mg/kg 2004
163(ii) GRAPE SKIN EXTRACT 300 181 mg/kg 2009
132 INDIGOTINE (INDIGO CARMINE) 200 mg/kg 2009
1105 LYSOZYME 500 mg/kg 2004
900a POLYDIMETHYLSILOXANE 10 mg/kg 1999
1201 POLYVINYLPYRROLIDONE 2 36 mg/kg 1999
101(i),(ii) RIBOFLAVINS 300 mg/kg 2005
220-225, 227, 228, 539 SULFITES 200 44mg/kg 2006
Food Category No. 14.2.3
Additive INS Max Level NotesGrape wines
Year Adopted
242 DIMETHYL DICARBONATE 200 18 mg/kg 2004
1105 LYSOZYME 500 mg/kg 2004
220-225, 227, 228, 539 SULFITES 350 44 & 103mg/kg 2006
Food Category No. 14.2.3.3
Additive INS Max Level NotesFortified grape wine, gr ape liquor wine, and 
sweet grape wine
Year Adopted
150c CARAMEL III - AMMONIA PROCESS GMP 1999
150d CARAMEL IV - SULFITE AMMONIA 
PROCESSGMP 1999
Food Category No. 14.2.4
Additive INS Max Level NotesWines (other than grape)
Year Adopted
129 ALLURA RED AC 200 mg/kg 2009
210-213 BENZOATES 1000 13 mg/kg 2003
133 BRILLIANT BLUE FCF 200 mg/kg 2005
150c CARAMEL III - AMMONIA PROCESS GMP 1999
150d CARAMEL IV - SULFITE AMMONIA 
PROCESS1000 mg/kg 2009
120 CARMINES 200 mg/kg 2005
160a(ii) CAROTENES, BETA- (VEGETABLE) 600 mg/kg 2005
160a(i),a(iii),e,f CAROTENOIDS 200 mg/kg 2009
472e DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL5000 mg/kg 2005
242 DIMETHYL DICARBONATE 250 18 mg/kg 2004
163(ii) GRAPE SKIN EXTRACT 300 181 mg/kg 2009
132 INDIGOTINE (INDIGO CARMINE) 200 mg/kg 2009
101(i),(ii) RIBOFLAVINS 300 mg/kg 2005
220-225, 227, 228, 539 SULFITES 200 44mg/kg 2006239 CODEX STAN 192-1995 
Table Two
Food Category No. 14.2.5
Additive INS Max Level NotesMead
Year Adopted
210-213 BENZOATES 1000 13 mg/kg 2004
150d CARAMEL IV - SULFITE AMMONIA 
PROCESS1000 mg/kg 2009
242 DIMETHYL DICARBONATE 200 18 mg/kg 2004
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); 
542PHOSPHATES 440 33 & 88mg/kg 2009
220-225, 227, 228, 539 SULFITES 200 44mg/kg 2006
Food Category No. 14.2.6
Additive INS Max Level NotesDistilled spirituous b everages containing 
more than 15% alcohol
Year Adopted
129 ALLURA RED AC 300 mg/kg 2009
133 BRILLIANT BLUE FCF 200 mg/kg 2005
150c CARAMEL III - AMMONIA PROCESS GMP 1999
150d CARAMEL IV - SULFITE AMMONIA 
PROCESSGMP 1999
120 CARMINES 200 mg/kg 2005
160a(ii) CAROTENES, BETA- (VEGETABLE) 600 mg/kg 2005
160a(i),a(iii),e,f CAROTENOIDS 200 mg/kg 2009
472e DIACETYLTARTARIC AND FATTY 
ACID ESTERS OF GLYCEROL5000 mg/kg 2005
385, 386 ETHYLENE DIAMINE TETRA ACETATES25 21mg/kg 2005
143 FAST GREEN FCF 100 mg/kg 1999
132 INDIGOTINE (INDIGO CARMINE) 300 mg/kg 2009
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); 
542PHOSPHATES 440 33 & 88mg/kg 2009
432-436 POLYSORBATES 120 mg/kg 2007
124 PONCEAU 4R (COCHINEAL RED A) 200 mg/kg 2008
474 SUCROGLYCERIDES 5000 mg/kg 2009
220-225, 227, 228, 539 SULFITES 200 44mg/kg 2006
110 SUNSET YELLOW FCF 200 mg/kg 2008
Food Category No. 14.2.7
Additive INS Max Level NotesAromatized alcoholic b everages (e.g., beer, 
wine and spirituous co oler-type beverages, 
low alcoholic refreshers)
Year Adopted
950 ACESULFAME POTASSIUM 350 188 mg/kg 2007240 CODEX STAN 192-1995 
Table Two
Food Category No. 14.2.7
Additive INS Max Level NotesAromatized alcoholic b everages (e.g., beer, 
wine and spirituous co oler-type beverages, 
low alcoholic refreshers)
Year Adopted
129 ALLURA RED AC 200 mg/kg 2009
951 ASPARTAME 600 191mg/kg 2007
210-213 BENZOATES 1000 13 mg/kg 2003
133 BRILLIANT BLUE FCF 200 mg/kg 2005
150c CARAMEL III - AMMONIA PROCESS GMP 1999
150d CARAMEL IV - SULFITE AMMONIA 
PROCESSGMP 1999
120 CARMINES 200 178mg/kg 2008
160a(ii) CAROTENES, BETA- (VEGETABLE) 600 mg/kg 2005
160a(i),a(iii),e,f CAROTENOIDS 200 mg/kg 2009
952(i), (ii), (iv) CYCLAMATES 250 17mg/kg 2007
472e DIACETYLTARTARIC AND FATTY 
ACID ESTERS OF GLYCEROL10000 mg/kg 2005
385, 386 ETHYLENE DIAMINE TETRA ACETATES25 21mg/kg 2007
143 FAST GREEN FCF 100 mg/kg 1999
163(ii) GRAPE SKIN EXTRACT 300 181 mg/kg 2009
132 INDIGOTINE (INDIGO CARMINE) 200 mg/kg 2009
961 NEOTAME 33 mg/kg 2007
900a POLYDIMETHYLSILOXANE 10 mg/kg 1999
432-436 POLYSORBATES 120 mg/kg 2007
124 PONCEAU 4R (COCHINEAL RED A) 200 mg/kg 2008
101(i),(ii) RIBOFLAVINS 100 mg/kg 2005
954(i)-(iv) SACCHARINS 80 mg/kg 2007
955 SUCRALOSE 
(TRICHLOROGALACTOSUCROSE)700 161mg/kg 2008
220-225, 227, 228, 539 SULFITES 350 44 & 170mg/kg 2007
110 SUNSET YELLOW FCF 200 mg/kg 2008
Food Category No. 15.0
Additive INS Max Level NotesReady-to-eat savouries
Year Adopted
950 ACESULFAME POTASSIUM 350 188 mg/kg 2007
951 ASPARTAME 500 191mg/kg 2008
901 BEESWAX 3 GMP 2001
321 BUTYLATED HYDROXYTOLUENE 200 15 & 130 mg/kg 2006
902 CANDELILLA WAX 3 GMP 2001
150c CARAMEL III - AMMONIA PROCESS 10000 mg/kg 2009
150d CARAMEL IV - SULFITE AMMONIA 
PROCESS10000 mg/kg 2009
903 CARNAUBA WAX 200 3mg/kg 2006241 CODEX STAN 192-1995 
Table Two
Food Category No. 15.0
Additive INS Max Level NotesReady-to-eat savouries
Year Adopted
961 NEOTAME 32 mg/kg 2007
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); 
542PHOSPHATES 2200 33 mg/kg 2009
954(i)-(iv) SACCHARINS 100 mg/kg 2007
904 SHELLAC 3 GMP 2001
955 SUCRALOSE 
(TRICHLOROGALACTOSUCROSE)1000 161 mg/kg 2008
319 TERTIARY BUTYLHYDROQUINONE 200 15 & 130 mg/kg 2005
388, 389 THIODIPROPIONATES 200 46 mg/kg 1999
Food Category No. 15.1
Additive INS Max Level NotesSnacks - potato, cereal , flour or starch 
based (from roots and tubers, pulses and 
legumes)
Year Adopted
129 ALLURA RED AC 200 161mg/kg 2009
304, 305 ASCORBYL ESTERS 200 10mg/kg 2001
210-213 BENZOATES 1000 13 mg/kg 2004
133 BRILLIANT BLUE FCF 200 mg/kg 2005
320 BUTYLATED HYDROXYANISOLE 200 15 & 130 mg/kg 2005
120 CARMINES 200 mg/kg 2005
160a(ii) CAROTENES, BETA- (VEGETABLE) 100 180 mg/kg 2009
141(i),(ii) CHLOROPHYLLS AND 
CHLOROPHYLLINS, COPPER 
COMPLEXES350 mg/kg 2009
459 CYCLODEXTRIN, BETA- 500 mg/kg 2004
472e DIACETYLTARTARIC AND FATTY 
ACID ESTERS OF GLYCEROL20000 mg/kg 2005
163(ii) GRAPE SKIN EXTRACT 500 181 mg/kg 2009
214, 218 HYDROXYBENZOATES, PARA- 300 27 mg/kg 2009
132 INDIGOTINE (INDIGO CARMINE) 200 mg/kg 2009
172(i)-(iii) IRON OXIDES 500 mg/kg 2005
124 PONCEAU 4R (COCHINEAL RED A) 200 mg/kg 2008
310 PROPYL GALLATE 200 15 & 130mg/kg 2005
101(i),(ii) RIBOFLAVINS 1000 mg/kg 2005
200-203 SORBATES 1000 42 mg/kg 2009
220-225, 227, 228, 539 SULFITES 50 44mg/kg 2006
110 SUNSET YELLOW FCF 200 mg/kg 2008242 CODEX STAN 192-1995 
Table Two
Food Category No. 15.2
Additive INS Max Level NotesProcessed nuts, includi ng coated nuts and 
nut mixtures (with e.g., dried fruit)
Year Adopted
129 ALLURA RED AC 100 mg/kg 2009
304, 305 ASCORBYL ESTERS 200 10mg/kg 2001
133 BRILLIANT BLUE FCF 100 mg/kg 2005
320 BUTYLATED HYDROXYANISOLE 200 15 & 130 mg/kg 2005
120 CARMINES 100 mg/kg 2005
160a(i),a(iii),e,f CAROTENOIDS 100 180mg/kg 2009
141(i),(ii) CHLOROPHYLLS AND 
CHLOROPHYLLINS, COPPER 
COMPLEXES100 mg/kg 2009
472e DIACETYLTARTARIC AND FATTY 
ACID ESTERS OF GLYCEROL10000 mg/kg 2005
163(ii) GRAPE SKIN EXTRACT 300 181 mg/kg 2009
132 INDIGOTINE (INDIGO CARMINE) 100 mg/kg 2009
172(i)-(iii) IRON OXIDES 400 mg/kg 2005
124 PONCEAU 4R (COCHINEAL RED A) 100 mg/kg 2008
310 PROPYL GALLATE 200 15 & 130mg/kg 2005
101(i),(ii) RIBOFLAVINS 1000 mg/kg 2005
200-203 SORBATES 1000 42 mg/kg 2009
Food Category No. 15.3
Additive INS Max Level NotesSnacks - fish based
Year Adopted
120 CARMINES 200 178mg/kg 2009
141(i),(ii) CHLOROPHYLLS AND 
CHLOROPHYLLINS, COPPER 
COMPLEXES350 mg/kg 2009
Food Category No. 16.0
Additive INS Max Level NotesComposite foods - foods that could not be 
placed in categories 01 - 15
Year Adopted
210-213 BENZOATES 1000 13 mg/kg 2004
150c CARAMEL III - AMMONIA PROCESS 1000 mg/kg 1999
150d CARAMEL IV - SULFITE AMMONIA 
PROCESS1000 mg/kg 1999243 CODEX STAN 192-1995 
Table Two
Notes to the General Standard for Food Additives 
1 As adipic acid Note
2 On dry ingredient, dry weight, dry mix or concentrate basis. Note
3 Surface treatment. Note
4 For decoration, stamping, marking or branding the product. Note
5 Used in raw materials for manufacture of the finished food. Note
6 As aluminium. Note
7 Use level not in finished food. Note
8A s  b i x i n . Note
9 As total bixin or norbixin. Note
10 As ascorbyl stearate. Note
11 Flour basis. Note
12 Carryover from flavouring substances. Note
13 As benzoic acid. Note
14 For use in hydrolyzed protein liquid formula only. Note
15 Fat or oil basis. Note
16 For use in glaze, coatings or decorati ons for fruit, vegetables, meat or fish. Note
17 As cyclamic acid. Note
18 Added level; residue not detected in ready-to-eat food. Note
19 Used in cocoa fat; use le vel on ready-to-eat basis. Note
20 On total amount of stabilizers, thickeners and/or gums. Note
21 As anhydrous calcium disodium ethylenediaminetetraacetate. Note
22 For use in smoked fish products only. Note
23 As iron. Note
24 As anhydrous sodium ferrocyanide. Note
25 As formic acid. Note
26 For use in baking powder only. Note
27 As para-hydroxybenzoic acid. Note
28 ADI conversion: if a typical preparation contains 0.025 μg/U, then the ADI of 33 000 U/kg bw 
becomes: [(33 000 U/kg bw) x (0.025 μg/U) x (1 mg/1 000 μg)] = 0.825 mg/kg bwNote
29 Reporting basis not specified. Note
30 As residual NO3 ion. Note
31 Of the mash used. Note
32 As residual NO2 ion. Note
33 As phosphorus. Note
34 Anhydrous basis. Note
35 For use in cloudy juices only. Note
36 Residual level. Note
37 As weight of nonfat milk solids. Note
38 Level in creaming mixture. Note
39 Only when product contains butter or other fats and oils. Note
40 INS 451i (pentasodium triphosphate) only, to enh ance the effectiveness of benzoates and sorbates. Note
41 Use in breading or batter coatings only. Note
42 As sorbic acid. Note
43 As tin. Note
44 As residual SO2. Note
45 As tartaric acid. Note
46 As thiodipropionic acid. Note
47 On egg yolk weight, dry basis. Note
48 For olives only. Note
49 For use on citrus fruits only. Note244 CODEX STAN 192-1995 
Table Two
50 For use in fish roe only. Note
51 For use in herbs only. Note
52 Excluding chocolate milk. Note
53 For use in coatings only. Note
54 For use in cocktail cherries and candied cherries only. Note
55 Singly or in combination, within the limits fo r sodium, calcium, and potassium specified in the 
commodity standard.Note
56 Provided starch is not present. Note
57 GMP is 1 part benzoyl peroxide and not more than 6 parts of the subject additive by weight. Note
58 As calcium. Note
59 Use as packaging gas. Note
60 If used as a carbonating agent, the CO2 in the finished wine shall not exceed 39.2 mg/kg. Note
61 For use in minced fish only. Note
62 As copper. Note
63 On amount of dairy ingredients. Note
64 Level added to dry beans; 200 mg/kg in ready-to-eat food, anhydrous basis. Note
65 Carryover from nutrient preparations. Note
66 As formaldehyde. For use in provolone cheese only. Note
67 Except for use in liquid egg whites at 8 800 mg/k g as phosphorus, and in liquid whole eggs at 14 700 
mg/kg as phosphorus.Note
68 For use in products with no added sugar only. Note
69 Use as carbonating agent. Note
70 As the acid. Note
71 Calcium, potassium and sodium salts only. Note
72 Ready-to-eat basis. Note
73 Except whole fish. Note
74 Excluding liquid whey and whey products used as ingredients in infant formula. Note
75 Use in milk powder for vending machines only. Note
76 Use in potatoes only. Note
77 For special nutritional uses only. Note
78 For use in tocino (fresh, cured sausage) only. Note
79 For use on nuts only. Note
80 Equivalent to 2 mg/dm2 surface application to a maximum depth of 5 mm. Note
81 Equivalent to 1 mg/dm2 surface application to a maximum depth of 5 mm. Note
82 For use in shrimp; 6 000 mg/kg for Crangon crangon and Crangon vulgaris. Note
83 L(+)-form only. Note
84 For infants over 1 year of age only. Note
85 Use level in sausage casings; residue in sausage prepared with such casings should not exceed 100 
mg/kg.Note
86 Use in whipped dessert toppings other than cream only. Note
87 Treatment level. Note
88 Carryover from the ingredient. Note
89 Except for use in dried tangle (KONBU) at 150 mg/kg. Note
90 For use in milk-sucrose mixtures used in the finished product. Note
91 Benzoates and sorbates, singly or in combination. Note
92 Excluding tomato-based sauces. Note
93 Except natural wine produced from Vitis vinifera grapes. Note
94 For use in loganiza (fresh, uncured sausage) only. Note
95 For use in surimi and fish roe products only. Note
96 On a dried weight basis of the high intensity sweetener. Note
97 In the finished product/final cocoa and chocolate products. Note
98 For dust control. Note
99 For use in fish fillets and minced fish only. Note245 CODEX STAN 192-1995 
Table Two
100 For use as a dispersing agent in dill oil used in the final food. Note
101 Use level singly, not to exceed 15 000 mg/kg in combination. Note
102 For use in fat emulsions for baking purposes only. Note
103 Except for use in special white wines at 400 mg/kg. Note
104 Maximum 5 000 mg/kg residue in bread and yeast-leavened bakery products. Note
105 Except for  use in dried gourd strips (KAMPYO) at 5 000 mg/kg. Note
106 Except for use in Dijon mustard at 500 mg/kg. 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
108 For use on coffee beans only. Note
109 Use level reported as 25 lbs/1 000 gal x (0.45 kg/lb) x (1 gal/3.75 L) x (1 L/kg) x (10E6 mg/kg) = 3 000 
mg/kgNote
110 For use in frozen French fried potatoes only. Note
111 Excluding dried glucose syrup used in the manufa cture of sugar confectionery at 150 mg/kg and 
glucose syrup used in the manufacture of sugar confectionery at 400 mg/kg.Note
112 For use in grated cheese only. Note
113 Use level reported as acesulfame potassium equivalents (the reported maximum level can be 
converted to an aspartame-acesulfame salt basis by  dividing by 0.44). Combined use of aspartame-
acesulfame 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 0.68).Note
114 Excluding cocoa powder. Note
115 For use in pineapple juice only. Note
116 For use in doughs only. Note
117 Except for use in loganiza (fresh , uncured sausage) at 1 000 mg/kg. Note
118 Except for use in tocino (fresh, cured sausage) at 1 000 mg/kg. Note
119 Use level reported as aspartame equivalents (the reported maximum level can be converted to an 
aspartame-acesulfame salt basis by dividing by 0.64).  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 c onverted to acesulfame 
potassium equivalents by multiplying by 0.68).Note
120 Except for use in caviar at 2 500 mg/kg. Note
121 Excluding fermented fish products at 1 000 mg/kg. Note
122 Subject to national legislation of the importing country. Note
123 1000 mg/kg for beverages with pH greater than 3.5. Note
124 Only for products containing less than 7% ethanol. Note
125 For use as a release agent for baking pans in a mixture with vegetable oil. Note
126 For releasing dough in dividing or baking only. Note
127 As served to the consumer. Note
128 INS 334 (tartaric acid) only. Note
129 For use as an acidity regulator in grape juice. Note
130 Singly or in combination: butylated hydroxyani sole (INS 320), butylated hydroxytoluene (INS 321), 
tertiary butylated hydroquinone (INS 319), and propyl gallate (INS 310).Note
131 As a result of use as a flavour carrier. Note
132 Except for use at 130 mg/kg (dried basis) in semi-frozen beverages. Note
133 Any combination of butylated hydroxyanisole (INS 320), butylated hydroxytoluene (INS 321), and 
propyl gallate (INS 310) at 200 mg/kg, prov ided that single use limits are not exceeded.Note
134 Except for use in cereal-based puddings at 500 mg/kg. Note
135 Except for use in dried apricots at 2 000 mg/kg,  bleached raisins at 1 500 mg/kg, and dessicated 
coconut at 50 mg/kg.Note
136 For use in white vegetables only. Note
137 Except for use in frozen avocado at 300 mg/kg. Note
138 For use in energy-reduced products only. Note
139 For use in mollusks, crustaceans, and echinoderms only. Note
140 Except for use in canned abalone (PAUA) at 1 000 mg/kg. Note246 CODEX STAN 192-1995 
Table Two
141 For use in white chocolate only. Note
142 Excluding coffee and tea. Note
143 For use in fruit juice-based drinks and dry ginger ale only. Note
144 For use in sweet and sour products only. Note
145 Products are energy reduced or with no added sugar. Note
146 Use level for beta-carotene (synthetic) (INS 160a i); 35 mg/kg for beta-apo-8'-carotenal (INS 160e) and 
beta-apo-8'-carotenoic acid, methyl or ethyl ester (INS 160f).Note
147 Excluding whey powders for infant food. 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. Note
150 Use level for soy-based formula; 25 000 mg/kg for hydrolyzed protein and/or amino acid-based 
formula.Note
151 Use level for soy-based formula; 1 000 mg/kg for hydrolyzed protein and/or amino acid-based formula. Note
152 For frying purposes only. Note
153 For use in instant noodles only. Note
154 For use in coconut milk only. Note
155 For use in frozen, sliced apples only. Note
156 For use in microsweets and breath freshening mints at 2 500 mg/kg. Note
157 For use in microsweets and breath freshening mints at 2 000 mg/kg. Note
158 For use in microsweets and breath freshening mints at 1 000 mg/kg. Note
159 For use in pancake syrup and maple syrup only. Note
160 For use in ready-to-drink products and pre-mixes for ready-to-drink products only. Note
161 Subject to national legislation of the importing count ry aimed, in particular, at consistency with Section 
3.2 of the Preamble.Note
162 For use in dehydrated products and salami-type products only. Note
163 For use in microsweets and breath freshening mints at 3 000 mg/kg. Note
164 For use in microsweets and breath freshening mints at 30 000 mg/kg. Note
165 For use in products for special nutritional use only. Note
166 For milk-based sandwich spreads only. Note
167 For dehydrated products only. Note
168 Quillaia extract type 1 (INS 999(i)) only. Acceptabl e maximum use level is expressed on saponin basis. Note
169 For use in fat-based sandwich spreads only. Note
170 Acceptable maximum level based on combined state of total sulfites. This is equivalent to 70 mg/kg in 
the free state.Note
171 Excluding anhydrous milkfat. Note
172 Except for use in fruit sauces, fruit toppings, coc onut cream, coconut milk and "fruit bars" at 50 mg/kg. Note
173 Except for use in cereal-based puddings at 1000 mg/kg. Note
174 Singly or in combination: sodium aluminium silicate (INS 554), calcium aluminium silicate (INS 556), 
and aluminium silicate (INS 559).Note
175 Except for use in jelly-type fruit-based desserts at 200 mg/kg. Note
176 For use in canned liquid coffee only. Note
177 For use in sliced, cut, shredded, or grated cheese only. Note
178 Expressed as carminic acid. Note
179 For use in surface treatment of sausages. Note
180 Expressed as beta-carotene. Note
181 Expressed as anthocyanin. Note
182 Except for use in coconut milk. Note
183 Products conforming to the Standard for chocol ate and chocolate products [CODEX STAN 87 - 1981] 
may only use colours for surface decoration.Note
184 For use in nutrient coated rice grain premixes only. Note
185 As norbixin. Note
186 For use in flours with additives only. Note
187 Aascorbyl palmitate (INS 304) only. Note247 CODEX STAN 192-1995 
Table Two
188 Not to exceed the maximum use level for acesulfame potassium (INS 950) singly or in combination 
with aspartame-acesulfame salt (INS 962).Note
189 Excluding rolled oats. Note
190 Except for use in fermented milk drinks at 500 mg/kg. Note
191 Not to exceed the maximum use level for aspa rtame (INS 951) singly or in combination with 
aspartame-acesulfame salt (INS 962).Note
301 Interim maximum level. NoteTABLE THREE
Additives Permitted for Use in Food in General, 
Unless Otherwise Specified, in Accordance with 
GMP CODEX GENERAL STANDARD FOR FOOD ADDITIVES248 CODEX STAN 192-1995 
Table Three
Additive INS No Year Adopted 
5'-Guanylic acid 626 1999
Acetic acid, glacial 260 1999
Acetic and fatty acid esters of glycerol 472a 1999
Acetylated distarch adipate 1422 1999
Acetylated distarch phosphate 1414 1999
Acetylated oxidized starch 1451 2005
Acid treated starch 1401 1999
Agar 406 1999
Alginic acid 400 1999
Alkaline treated starch 1402 1999
alpha-Amylase from Aspergillus oryzae var. 1100 1999
alpha-Amylase from Bacillus licheniformis (Carbohydrase) 1100 1999
alpha-Amylase from Bacillus megaterium expressed in Bacillus subtilis 1100 1999
alpha-Amylase from Bacillus stearothermophilus 1100 1999
alpha-Amylase from Bacillus stearotherm ophilus expressed in Bacillus subtilis 1100 1999
alpha-Amylase from Bacillus subtilis 1100 1999
alpha-Cyclodextrin 457 2005
Aluminium silicate 559 1999
Ammonium acetate 264 1999
Ammonium alginate 403 1999Additive INS No Year Adopted 249 CODEX STAN 192-1995 
Table Three
Ammonium carbonate 503(i) 1999
Ammonium chloride 510 1999
Ammonium hydrogen carbonate 503(ii) 1999
Ammonium hydroxide 527 1999
Ammonium lactate 328 1999
Ascorbic acid, L- 300 1999
Beet red 162 1999
Bleached starch 1403 1999
Bromelain 1101(iii) 1999
Calcium 5'-guanylate 629 1999
Calcium 5'-inosinate 633 1999
Calcium 5'-ribonucleotides 634 1999
Calcium acetate 263 1999
Calcium alginate 404 1999
Calcium aluminium silicate 556 1999
Calcium ascorbate 302 1999
Calcium carbonate 170(i) 1999
Calcium chloride 509 1999
Calcium di-L-glutamate 623 1999
Calcium gluconate 578 1999
Calcium hydroxide 526 1999
Calcium lactate 327 1999
Calcium malate, (DL-) 352(ii) 1999
Calcium oxide 529 1999
Calcium propionate 282 1999
Calcium silicate 552 1999
Calcium sulfate 516 1999
Caramel I – plain (Caustic caramel) 150a 1999
Carbon dioxide 290 1999
Carboxymethyl cellulose, cross-linked- (cross-linked-Cellulose gum) 468 2005
Carob bean gum 410 1999Additive INS No Year Adopted 250 CODEX STAN 192-1995 
Table Three
Carrageenan 407 1999
Chlorophylls 140 1999
Choline salts and esters 1001 1999
Citric acid 330 1999
Citric and fatty acid  esters of glycerol 472c 1999
Curdlan 424 2001
Dextrins, roasted starch 1400 1999
Dipotassium 5'-guanylate 628 1999
Disodium 5'-guanylate 627 1999
Disodium 5'-inosinate 631 1999
Disodium 5'-ribonucleotides 635 1999
Distarch phosphate 1412 1999
Erythorbic Acid (Isoascorbic acid) 315 1999
Erythritol 968 2001
Ethyl cellulose 462 1999
Ethyl hydroxyethyl cellulose 467 1999
Fumaric acid 297 1999
gamma-Cyclodextrin 458 2001
Gellan gum 418 1999
Glucono delta-lactone 575 1999
Glucose oxidase 1102 1999
Glycerol 422 1999
Guar gum 412 1999
Gum arabic (Acacia gum) 414 1999
Hydrochloric acid 507 1999
Hydroxypropyl cellulose 463 1999
Hydroxypropyl distarch phosphate 1442 1999
Hydroxypropyl methyl cellulose 464 1999
Hydroxypropyl starch 1440 1999
Inosinic acid 630 1999
Isomalt (Hydrogenated isomaltulose) 953 1999Additive INS No Year Adopted 251 CODEX STAN 192-1995 
Table Three
Karaya gum 416 1999
Konjac flour 425 1999
L(+)-Glutamic acid 620 1999
Lactic acid (L-, D- and DL-) 270 1999
Lactic and fatty acid esters of glycerol 472b 1999
Lactitol 966 1999
Lecithin 322(i) 1999
Lipase 1104 1999
Magnesium carbonate 504(i) 1999
Magnesium chloride 511 1999
Magnesium di-L-glutamate 625 1999
Magnesium gluconate 580 1999
Magnesium hydrogen carbonate 504(ii) 1999
Magnesium hydroxide 528 1999
Magnesium lactate, (DL-) 329 1999
Magnesium oxide 530 1999
Magnesium silicate (Synthetic) 553(i) 1999
Magnesium sulfate 518 2009
Malic acid, DL- 296 1999
Maltitol 965(i) 1999
Maltitol syrup 965(ii) 1999
Mannitol 421 1999
Methyl cellulose 461 1999
Methyl ethyl cellulose 465 1999
Microcrystalline cellulose (Cellulose gel) 460(i) 1999
Mono- and di-glycerides of fatty acids 471 1999
Monoammonium L-glutamate 624 1999
Monopotassium L-glutamate 622 1999
Monosodium glutamate 621 1999
Monostarch phosphate 1410 1999
Nitrogen 941 1999Additive INS No Year Adopted 252 CODEX STAN 192-1995 
Table Three
Nitrous oxide 942 1999
Oxidized starch 1404 1999
Papain 1101(ii) 1999
Pectins 440 1999
Phosphated distarch phosphate 1413 1999
Polydextroses 1200 1999
Polyglycitol syrup 964 2001
Polyvinylpyrrolidone (insoluble) 1202 1999
Potassium 5’-inosinate 632 1999
Potassium acetates 261 1999
Potassium alginate 402 1999
Potassium ascorbate 303 1999
Potassium carbonate 501(i) 1999
Potassium chloride 508 1999
Potassium dihydrogen citrate 332(i) 1999
Potassium gluconate 577 1999
Potassium hydrogen carbonate 501(ii) 1999
Potassium hydrogen malate 351(i) 1999
Potassium hydroxide 525 1999
Potassium lactate 326 1999
Potassium malate 351(ii) 1999
Potassium propionate 283 1999
Potassium sulfate 515(i) 1999
Powdered cellulose 460(ii) 1999
Processed eucheuma seaweed (PES) 407a 2001
Propane 944 1999
Propionic acid 280 1999
Protease 1101(i) 1999
Pullulan 1204 2009
Salts of myristic, palmitic and stearic acids with ammonia, calcium, potassium 
and sodium470(i) 1999
Salts of oleic acid with calcium, potassium and sodium 470(ii) 1999Additive INS No Year Adopted 253 CODEX STAN 192-1995 
Table Three
Silicon dioxide, amorphous 551 1999
Sodium acetate 262(i) 1999
Sodium alginate 401 1999
Sodium aluminosilicate 554 1999
Sodium ascorbate 301 1999
Sodium carbonate 500(i) 1999
Sodium carboxymethyl cellulose (Cellulose gum) 466 1999
Sodium carboxymethyl cellulose, enzymatically hydrolysed (Cellulose gum, 
enzymatically hydrolyzed)469 2001
Sodium dihydrogen citrate 331(i) 1999
Sodium DL-malate 350(ii) 1999
Sodium erythorbate (Sodium isoascorbate) 316 1999
Sodium fumarates 365 1999
Sodium gluconate 576 1999
Sodium hydrogen carbonate 500(ii) 1999
Sodium hydrogen DL-malate 350(i) 1999
Sodium hydroxide 524 1999
Sodium lactate 325 1999
Sodium propionate 281 1999
Sodium sesquicarbonate 500(iii) 1999
Sodium sulfate 514(i) 2001
Sorbitol 420(i) 1999
Sorbitol syrup 420(ii) 1999
Starch acetate 1420 1999
Starch sodium octenyl succinate 1450 1999
Starches, enzyme treated 1405 1999
Talc 553(iii) 1999
Tara gum 417 1999
Thaumatin 957 1999
Titanium dioxide 171 1999
Tragacanth gum 413 1999
Triacetin 1518 1999Additive INS No Year Adopted 254 CODEX STAN 192-1995 
Table Three
Triammonium citrate 380 1999
Tricalcium citrate 333(iii) 1999
Tripotassium citrate 332(ii) 1999
Trisodium citrate 331(iii) 1999
Xanthan gum 415 1999
Xylitol 967 1999CODEX STAN 192-1995 Page 255 of 256 
 
 ANNEX TO TABLE THREE 
 
Food Categories or Individual Food Items Exclude d from the General Conditions of Table Three  
 
The use of additives listed in Table Th ree in the following foods is govern ed by the provisions in Tables One 
and Two. 
 
Category Number Food Category  
01.1.1 Milk and buttermilk (plain ) (EXCLUDING HEAT-TREATED BUTTERMILK ) 
01.2 Fermented and renneted milk products (plain) excluding food category 01.1.2 (dairy based 
drinks)1 
01.4.1 Pasteurized cream (plain) 
01.4.2 Sterilized and UHT creams, whipping or whipped creams, and reduced fat creams (plain) 
01.6.3 Whey Cheese 01.6.6 Whey protein cheese 
01.8.2 Dried whey and whey products, excluding whey cheese 
02.1 Fats and oils essentially free from water 
02.2.1 Butter 
04.1.1 Fresh fruit 
04.2.1 Fresh vegetables (including mushrooms and fungi, roots and tubers , pulses and legumes, and 
aloe vera), seaweeds, and nuts and seeds 
04.2.2.1 Frozen vegetables (including mushrooms a nd fungi, roots and tubers, pulses and legumes, and 
aloe vera), seaweeds, and nuts and seeds 
04.2.2.7 Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and 
aloe vera), and seaweed products, excluding fe rmented soybean products of food categories 
06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3 
06.1 Whole, broken or flaked grain, including rice 
06.2 Flours and starches (including soybean powder) 
06.4.1 Fresh pastas and noodles and like products 
06.4.2 Dried pastas and noodles and like products 
08.1 Fresh meat, poultry, and game 
09.1 Fresh fish and fish products, includi ng molluscs, crustaceans and echinoderms 
09.2 Processed fish and fish products, incl uding molluscs, crustaceans and echinoderms 
10.1 Fresh eggs 
10.2.1 Liquid egg products 
10.2.2 Frozen egg products 
11.1 Refined and raw sugars 
11.2 Brown sugar, excluding products of food category 11.1.3 (soft white sugar, soft brown sugar, 
glucose syrup, dried glucose syrup, raw cane sugar) 
11.3 Sugar solutions and syrups, also (partially) i nverted, including treacle and molasses, excluding 
products of food category 11.1.3 (soft white suga r, soft brown sugar, glucose syrup, dried 
glucose syrup, raw cane sugar) 
11.4 Other sugars and syrups (e.g., xylose, maple syrup, sugar toppings) 
11.5 Honey 
12.1 Salt and salt substitutes 12.2.1 Herbs and spices (ONLY HERBS
) 
13.1 Infant formulae, follow-up formulae, and fo rmulae for special medical purposes for infants 
13.2 Complementary foods for infants and young children 
14.1.1 Waters 
14.1.2 Fruit and vegetable juices 
                                                           
1 Acidity regulators, packaging gases, stabilizers and thicke ners listed in Table 3 are acceptable for use in fermented 
milks, heat treated after fermentation, as defined in the Codex Standard for Fermented Milks  (CODEX STAN 243-
2004) that correspond to food category 01.2.1.2 “Ferme nted milks (plain), heat treated after fermentation”. CODEX STAN 192-1995 Page 256 of 256 
 
 14.1.3 Fruit and vegetable nectars 
14.1.5 Coffee, coffee substitutes, tea,  herbal infusions, and other hot cereal beverages, excluding cocoa 
14.2.3 Grape wines