SULFITES
The provisions that follow are defined at the additive group level, and thus apply to the total content of the additives participating in this group. Additives that make up this group are provided for reference only.
Participating Additive(s)
INS No
Additive Name
N°
Additive Name
N°
Additive Name
N°
Additive Name
N°
Additive Name
N°
Additive Name
N°
Additive Name
N°
Additive Name
Showing 1 to 7 of 7 entries
GSFA Provisions for SULFITES
N°
Food Category
Max Level
Notes
14.2.7.0
250 mg/kg
44: As residual SO2.
N°
14.2.7.0
Max Level
250 mg/kg
Notes
44: As residual SO2.
N°
11.2.0.0
Food Category
Max Level
40 mg/kg
Notes
44: As residual SO2.
N°
04.2.2.4
Max Level
50 mg/kg
Notes
44: As residual SO2.
14.1.2.3
50 mg/kg
122: Subject to national legislation of the importing country.
127: On the served to the consumer basis.
44: As residual SO2.
N°
14.1.2.3
Food Category
Max Level
50 mg/kg
Notes
122: Subject to national legislation of the importing country.
127: On the served to the consumer basis.
44: As residual SO2.
14.1.3.3
50 mg/kg
122: Subject to national legislation of the importing country.
127: On the served to the consumer basis.
44: As residual SO2.
N°
14.1.3.3
Food Category
Max Level
50 mg/kg
Notes
122: Subject to national legislation of the importing country.
127: On the served to the consumer basis.
44: As residual SO2.
14.1.2.4
50 mg/kg
122: Subject to national legislation of the importing country.
127: On the served to the consumer basis.
44: As residual SO2.
N°
14.1.2.4
Food Category
Max Level
50 mg/kg
Notes
122: Subject to national legislation of the importing country.
127: On the served to the consumer basis.
44: As residual SO2.
14.1.3.4
50 mg/kg
122: Subject to national legislation of the importing country.
127: On the served to the consumer basis.
44: As residual SO2.
N°
14.1.3.4
Food Category
Max Level
50 mg/kg
Notes
122: Subject to national legislation of the importing country.
127: On the served to the consumer basis.
44: As residual SO2.
N°
09.2.4.2
Food Category
Max Level
150 mg/kg
Notes
44: As residual SO2.
14.2.6.0
200 mg/kg
44: As residual SO2.
N°
14.2.6.0
Max Level
200 mg/kg
Notes
44: As residual SO2.
04.1.2.2
1000 mg/kg
135: Except for use in dried apricots at 2 000 mg/kg, bleached raisins at 1 500 mg/kg, desiccated coconut at 200 mg/kg and coconut from which oil has been partially extracted at 50 mg/kg.
218: Only sulfites can be used as preservatives and antioxidants in the products covered by the Standard for Desiccated Coconut (CODEX STAN 177-1991).
44: As residual SO2.
N°
04.1.2.2
Food Category
Max Level
1000 mg/kg
Notes
135: Except for use in dried apricots at 2 000 mg/kg, bleached raisins at 1 500 mg/kg, desiccated coconut at 200 mg/kg and coconut from which oil has been partially extracted at 50 mg/kg.
218: Only sulfites can be used as preservatives and antioxidants in the products covered by the Standard for Desiccated Coconut (CODEX STAN 177-1991).
44: As residual SO2.
04.2.2.2
500 mg/kg
105: Except for use in dried gourd strips (Kampyo) at 5 000 mg/kg.
44: As residual SO2.
N°
04.2.2.2
Max Level
500 mg/kg
Notes
105: Except for use in dried gourd strips (Kampyo) at 5 000 mg/kg.
44: As residual SO2.
N°
04.2.2.7
Max Level
500 mg/kg
Notes
44: As residual SO2.
N°
07.2.0.0
Food Category
Max Level
50 mg/kg
Notes
44: As residual SO2.
06.2.1.0
200 mg/kg
44: As residual SO2.
470: In products conforming to the Standard for Wheat Flour (CXS 152-1985), only for use as a flour treatment agent in flours for biscuit and pastry manufacture: sulfur dioxide (INS 220), sodium sulfite (INS 221), sodium metabisulfite (INS 223) and potassium metabisulfite (INS 224) only.
N°
06.2.1.0
Food Category
Max Level
200 mg/kg
Notes
44: As residual SO2.
470: In products conforming to the Standard for Wheat Flour (CXS 152-1985), only for use as a flour treatment agent in flours for biscuit and pastry manufacture: sulfur dioxide (INS 220), sodium sulfite (INS 221), sodium metabisulfite (INS 223) and potassium metabisulfite (INS 224) only.
09.1.2.0
100 mg/kg
390: For use as an antioxidant for non-standardized food and for raw chilled shucked mollusks conforming to the Standard for Live and Raw Bivalve Molluscs (CODEX STAN 292-2008).
44: As residual SO2.
XS312: Excluding products conforming to the Standard for Live Abalone and for Raw Fresh Chilled or Frozen Abalone for Direct Consumption or for Further Processing (CODEX STAN 312-2013).
XS315: Excluding products conforming to the Standard for Fresh and Quick Frozen Raw Scallop Products (CODEX STAN 315-2014).
N°
09.1.2.0
Food Category
Max Level
100 mg/kg
Notes
390: For use as an antioxidant for non-standardized food and for raw chilled shucked mollusks conforming to the Standard for Live and Raw Bivalve Molluscs (CODEX STAN 292-2008).
44: As residual SO2.
XS312: Excluding products conforming to the Standard for Live Abalone and for Raw Fresh Chilled or Frozen Abalone for Direct Consumption or for Further Processing (CODEX STAN 312-2013).
XS315: Excluding products conforming to the Standard for Fresh and Quick Frozen Raw Scallop Products (CODEX STAN 315-2014).
09.2.1.0
100 mg/kg
139: For use in mollusks, crustaceans, and echinoderms only.
19: For use in products conforming to the Standard for Quick Frozen Shrimps and Prawns (CODEX STAN 92-1981) and the Standard for Quick Frozen Lobsters (CODEX STAN 95-1981): sulfur dioxide (INS 220), sodium sulfite (INS221), sodium hydrogen sulfite (INS 222), sodium metabisulfite (INS 223), Potassium metabisulfite (INS 224), potassium sulfite (INS 225) as preservatives at 100 mg/kg in the edible part of the raw product, or 30 mg/kg in the edible part of the cooked product.
392: For non-standardized food and for products conforming to the Standard for Live and Raw Bivalve Molluscs (CODEX STAN 292-2008): for use as an antioxidant for raw frozen molluscs.
44: As residual SO2.
XS165: Excluding products conforming to the Standard for Quick Frozen Blocks of Fish Fillet, Minced Fish Flesh and Mixtures of Fillets and Minced Fish Flesh (CODEX STAN 165-1989).
XS190: Excluding products conforming to the Standard for Quick Frozen Fish Fillets (CODEX STAN 190-1995).
XS191: Excluding products conforming to the Standard for Quick Frozen Raw Squid (CODEX STAN 191-1995).
XS312: Excluding products conforming to the Standard for Live Abalone and for Raw Fresh Chilled or Frozen Abalone for Direct Consumption or for Further Processing (CODEX STAN 312-2013).
XS315: Excluding products conforming to the Standard for Fresh and Quick Frozen Raw Scallop Products (CODEX STAN 315-2014).
XS36: Excluding products conforming to the Standard for Quick Frozen Finfish, Uneviscerated and Eviscerated (CODEX STAN 36-1981).
N°
09.2.1.0
Max Level
100 mg/kg
Notes
139: For use in mollusks, crustaceans, and echinoderms only.
19: For use in products conforming to the Standard for Quick Frozen Shrimps and Prawns (CODEX STAN 92-1981) and the Standard for Quick Frozen Lobsters (CODEX STAN 95-1981): sulfur dioxide (INS 220), sodium sulfite (INS221), sodium hydrogen sulfite (INS 222), sodium metabisulfite (INS 223), Potassium metabisulfite (INS 224), potassium sulfite (INS 225) as preservatives at 100 mg/kg in the edible part of the raw product, or 30 mg/kg in the edible part of the cooked product.
392: For non-standardized food and for products conforming to the Standard for Live and Raw Bivalve Molluscs (CODEX STAN 292-2008): for use as an antioxidant for raw frozen molluscs.
44: As residual SO2.
XS165: Excluding products conforming to the Standard for Quick Frozen Blocks of Fish Fillet, Minced Fish Flesh and Mixtures of Fillets and Minced Fish Flesh (CODEX STAN 165-1989).
XS190: Excluding products conforming to the Standard for Quick Frozen Fish Fillets (CODEX STAN 190-1995).
XS191: Excluding products conforming to the Standard for Quick Frozen Raw Squid (CODEX STAN 191-1995).
XS312: Excluding products conforming to the Standard for Live Abalone and for Raw Fresh Chilled or Frozen Abalone for Direct Consumption or for Further Processing (CODEX STAN 312-2013).
XS315: Excluding products conforming to the Standard for Fresh and Quick Frozen Raw Scallop Products (CODEX STAN 315-2014).
XS36: Excluding products conforming to the Standard for Quick Frozen Finfish, Uneviscerated and Eviscerated (CODEX STAN 36-1981).
N°
04.1.2.1
Food Category
Max Level
500 mg/kg
Notes
155: For use in frozen, sliced apples only.
44: As residual SO2.
04.2.2.1
50 mg/kg
136: For use to prevent browning of certain light coloured vegetables only.
137: Except for use in frozen avocado at 300 mg/kg.
44: As residual SO2.
76: For use in potatoes only.
N°
04.2.2.1
Max Level
50 mg/kg
Notes
136: For use to prevent browning of certain light coloured vegetables only.
137: Except for use in frozen avocado at 300 mg/kg.
44: As residual SO2.
76: For use in potatoes only.
N°
04.1.2.11
Food Category
Max Level
100 mg/kg
Notes
44: As residual SO2.
N°
04.1.2.3
Food Category
Max Level
100 mg/kg
Notes
44: As residual SO2.
14.1.2.1
50 mg/kg
122: Subject to national legislation of the importing country.
44: As residual SO2.
N°
14.1.2.1
Food Category
Max Level
50 mg/kg
Notes
122: Subject to national legislation of the importing country.
44: As residual SO2.
14.1.3.1
50 mg/kg
122: Subject to national legislation of the importing country.
44: As residual SO2.
N°
14.1.3.1
Food Category
Max Level
50 mg/kg
Notes
122: Subject to national legislation of the importing country.
44: As residual SO2.
04.1.2.8
100 mg/kg
206: Except for use as a bleaching agent in products conforming to the Standard for Aqueous Coconut Products (CODEX STAN 240-2003) at 30 mg/kg.
44: As residual SO2.
N°
04.1.2.8
Max Level
100 mg/kg
Notes
206: Except for use as a bleaching agent in products conforming to the Standard for Aqueous Coconut Products (CODEX STAN 240-2003) at 30 mg/kg.
44: As residual SO2.
04.1.2.9
100 mg/kg
44: As residual SO2.
N°
04.1.2.9
Max Level
100 mg/kg
Notes
44: As residual SO2.
09.4.0.0
150 mg/kg
140: Except for use in canned abalone (PAUA) at 1 000 mg/kg.
44: As residual SO2.
XS119: Excluding products conforming to the Standard for Canned Finfish (CODEX STAN 119-1981).
XS3: Excluding products conforming to the Standard for Canned Salmon (CODEX STAN 3-1981).
XS37: Excluding products conforming to the Standard for Canned Shrimps or Prawns (CODEX STAN 37-1991).
XS70: Excluding products conforming to the Standard for Canned Tuna and Bonito (70-1981).
XS90: Excluding products conforming to the Standard for Canned Crab Meat (CODEX STAN 90-1981).
XS94: Excluding products conforming to the Standard for Canned Sardines and Sardine-Type Products (CODEX STAN 94-1981).
N°
09.4.0.0
Max Level
150 mg/kg
Notes
140: Except for use in canned abalone (PAUA) at 1 000 mg/kg.
44: As residual SO2.
XS119: Excluding products conforming to the Standard for Canned Finfish (CODEX STAN 119-1981).
XS3: Excluding products conforming to the Standard for Canned Salmon (CODEX STAN 3-1981).
XS37: Excluding products conforming to the Standard for Canned Shrimps or Prawns (CODEX STAN 37-1991).
XS70: Excluding products conforming to the Standard for Canned Tuna and Bonito (70-1981).
XS90: Excluding products conforming to the Standard for Canned Crab Meat (CODEX STAN 90-1981).
XS94: Excluding products conforming to the Standard for Canned Sardines and Sardine-Type Products (CODEX STAN 94-1981).
14.2.3.0
350 mg/kg
103: Except for use in special white wines at 400 mg/kg.
44: As residual SO2.
N°
14.2.3.0
Food Category
Max Level
350 mg/kg
Notes
103: Except for use in special white wines at 400 mg/kg.
44: As residual SO2.
12.2.1.0
150 mg/kg
44: As residual SO2.
532: For products conforming to the Standard for Black, White and Green Peppers (CXS 326-2017), only sulfur dioxide (INS 220) may be used and only in green peppers.
XS327: Excluding products conforming to the Standard for Cumin (CODEX STAN 327-2017).
XS328: Excluding products conforming to the Standard for Dried Thyme (CODEX STAN 328-2017).
N°
12.2.1.0
Food Category
Max Level
150 mg/kg
Notes
44: As residual SO2.
532: For products conforming to the Standard for Black, White and Green Peppers (CXS 326-2017), only sulfur dioxide (INS 220) may be used and only in green peppers.
XS327: Excluding products conforming to the Standard for Cumin (CODEX STAN 327-2017).
XS328: Excluding products conforming to the Standard for Dried Thyme (CODEX STAN 328-2017).
N°
12.4.0.0
Food Category
Max Level
250 mg/kg
Notes
106: Except for use in Dijon mustard at 500 mg/kg.
44: As residual SO2.
11.4.0.0
40 mg/kg
44: As residual SO2.
N°
11.4.0.0
Max Level
40 mg/kg
Notes
44: As residual SO2.
04.2.1.3
50 mg/kg
136: For use to prevent browning of certain light coloured vegetables only.
44: As residual SO2.
76: For use in potatoes only.
N°
04.2.1.3
Max Level
50 mg/kg
Notes
136: For use to prevent browning of certain light coloured vegetables only.
44: As residual SO2.
76: For use in potatoes only.
N°
11.1.5.0
Food Category
Max Level
70 mg/kg
Notes
44: As residual SO2.
N°
11.1.2.0
Food Category
Max Level
15 mg/kg
Notes
44: As residual SO2.
06.4.3.0
20 mg/kg
44: As residual SO2.
476: For products conforming to the Standard for Instant Noodles (CXS 249-2006): sulfur dioxide (INS 220), sodium sulfite (INS 221), sodium metabisulfite (INS 223) and potassium metabisulfite (INS 224) for use as flour treatment agents only.
N°
06.4.3.0
Food Category
Max Level
20 mg/kg
Notes
44: As residual SO2.
476: For products conforming to the Standard for Instant Noodles (CXS 249-2006): sulfur dioxide (INS 220), sodium sulfite (INS 221), sodium metabisulfite (INS 223) and potassium metabisulfite (INS 224) for use as flour treatment agents only.
12.6.0.0
300 mg/kg
44: As residual SO2.
XS302: Excluding products conforming to the Standard for Fish Sauce (CODEX STAN 302-2011).
N°
12.6.0.0
Food Category
Max Level
300 mg/kg
Notes
44: As residual SO2.
XS302: Excluding products conforming to the Standard for Fish Sauce (CODEX STAN 302-2011).
09.2.5.0
30 mg/kg
44: As residual SO2.
XS167: Excluding products conforming to the Standard for Salted Fish and Dried Salted Fish of the Gadidae Family of Fishes (CODEX STAN 167-1989).
XS189: Excluding products conforming to the Standard for Dried Shark Fins (CODEX STAN 189-1993).
XS222: Excluding products conforming to the Standard for Crackers from Marine and Freshwater Fish, Crustaceans and Molluscan Shellfish (CODEX STAN 222-2001).
XS236: Excluding products conforming to the Standard for Boiled Dried Salted Anchovies (CODEX STAN 236-2003).
XS244: Excluding products conforming to the Standard for Salted Atlantic Herring and Salted Sprat (CODEX STAN 244-2004).
XS311: Excluding products conforming to the Standard for Smoked Fish, Smoked-flavoured Fish and Smoke-dried Fish (CODEX STAN 311-2013).
N°
09.2.5.0
Max Level
30 mg/kg
Notes
44: As residual SO2.
XS167: Excluding products conforming to the Standard for Salted Fish and Dried Salted Fish of the Gadidae Family of Fishes (CODEX STAN 167-1989).
XS189: Excluding products conforming to the Standard for Dried Shark Fins (CODEX STAN 189-1993).
XS222: Excluding products conforming to the Standard for Crackers from Marine and Freshwater Fish, Crustaceans and Molluscan Shellfish (CODEX STAN 222-2001).
XS236: Excluding products conforming to the Standard for Boiled Dried Salted Anchovies (CODEX STAN 236-2003).
XS244: Excluding products conforming to the Standard for Salted Atlantic Herring and Salted Sprat (CODEX STAN 244-2004).
XS311: Excluding products conforming to the Standard for Smoked Fish, Smoked-flavoured Fish and Smoke-dried Fish (CODEX STAN 311-2013).
15.1.0.0
50 mg/kg
44: As residual SO2.
N°
15.1.0.0
Max Level
50 mg/kg
Notes
44: As residual SO2.
11.1.3.0
20 mg/kg
111: Except for use in dried glucose syrup used in the manufacture of sugar confectionery at 150 mg/kg and glucose syrup used in the manufacture of sugar confectionery at 400 mg/kg.
44: As residual SO2.
N°
11.1.3.0
Max Level
20 mg/kg
Notes
111: Except for use in dried glucose syrup used in the manufacture of sugar confectionery at 150 mg/kg and glucose syrup used in the manufacture of sugar confectionery at 400 mg/kg.
44: As residual SO2.
11.3.0.0
70 mg/kg
44: As residual SO2.
N°
11.3.0.0
Max Level
70 mg/kg
Notes
44: As residual SO2.
04.1.1.2
30 mg/kg
204: Except for use in longan and lichee at 50 mg/kg.
44: As residual SO2.
N°
04.1.1.2
Food Category
Max Level
30 mg/kg
Notes
204: Except for use in longan and lichee at 50 mg/kg.
44: As residual SO2.
04.2.2.6
300 mg/kg
205: Except for use to prevent browning of certain light colored vegetables at 50 mg/kg.
44: As residual SO2.
N°
04.2.2.6
Max Level
300 mg/kg
Notes
205: Except for use to prevent browning of certain light colored vegetables at 50 mg/kg.
44: As residual SO2.
04.2.2.5
500 mg/kg
138: For use in energy-reduced products only.
44: As residual SO2.
N°
04.2.2.5
Max Level
500 mg/kg
Notes
138: For use in energy-reduced products only.
44: As residual SO2.
14.1.2.2
50 mg/kg
122: Subject to national legislation of the importing country.
44: As residual SO2.
N°
14.1.2.2
Food Category
Max Level
50 mg/kg
Notes
122: Subject to national legislation of the importing country.
44: As residual SO2.
14.1.3.2
50 mg/kg
122: Subject to national legislation of the importing country.
44: As residual SO2.
N°
14.1.3.2
Food Category
Max Level
50 mg/kg
Notes
122: Subject to national legislation of the importing country.
44: As residual SO2.
04.2.2.3
100 mg/kg
44: As residual SO2.
N°
04.2.2.3
Max Level
100 mg/kg
Notes
44: As residual SO2.
14.1.4.0
70 mg/kg
127: On the served to the consumer basis.
143: For use in fruit juice-based drinks and dry ginger ale only.
44: As residual SO2.
N°
14.1.4.0
Max Level
70 mg/kg
Notes
127: On the served to the consumer basis.
143: For use in fruit juice-based drinks and dry ginger ale only.
44: As residual SO2.
11.1.1.0
15 mg/kg
44: As residual SO2.
N°
11.1.1.0
Max Level
15 mg/kg
Notes
44: As residual SO2.