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

224

Additive Name

225

Additive Name

222

Additive Name

223

Additive Name

221

Additive Name

539

Additive Name

220

Additive Name

Showing 1 to 7 of 7 entries

GSFA Provisions for SULFITES

Food Category

Max Level

Notes

14.2.7.0

Max Level

250 mg/kg

Notes

44: As residual SO2.

14.2.1.0

50 mg/kg

44: As residual SO2.

14.2.1.0

Food Category

Max Level

50 mg/kg

Notes

44: As residual SO2.

11.2.0.0

40 mg/kg

44: As residual SO2.

11.2.0.0

Max Level

40 mg/kg

Notes

44: As residual SO2.

04.1.2.7

100 mg/kg

44: As residual SO2.

04.1.2.7

Food Category

Max Level

100 mg/kg

Notes

44: As residual SO2.

14.2.2.0

200 mg/kg

44: As residual SO2.

14.2.2.0

Food Category

Max Level

200 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.

14.1.2.3

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.

14.1.3.3

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.

14.1.2.4

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.

14.1.3.4

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.

09.2.4.2

150 mg/kg

44: As residual SO2.

09.2.4.2

Max Level

150 mg/kg

Notes

44: As residual SO2.

14.2.6.0

200 mg/kg

44: As residual SO2.

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.

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.

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.

04.1.2.10

100 mg/kg

44: As residual SO2.

04.1.2.10

Food Category

Max Level

100 mg/kg

Notes

44: As residual SO2.

07.2.0.0

50 mg/kg

44: As residual SO2.

07.2.0.0

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.

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).

09.1.2.0

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).

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).

04.1.2.1

500 mg/kg

155: For use in frozen, sliced apples only.

44: As residual SO2.

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.

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.

04.1.2.11

100 mg/kg

44: As residual SO2.

04.1.2.11

Max Level

100 mg/kg

Notes

44: As residual SO2.

04.1.2.3

100 mg/kg

44: As residual SO2.

04.1.2.3

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.

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.

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.

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

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).

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.

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).

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).

04.1.2.5

100 mg/kg

44: As residual SO2.

04.1.2.5

Max Level

100 mg/kg

Notes

44: As residual SO2.

14.2.5.0

200 mg/kg

44: As residual SO2.

14.2.5.0

Food Category

Max Level

200 mg/kg

Notes

44: As residual SO2.

12.4.0.0

250 mg/kg

106: Except for use in Dijon mustard at 500 mg/kg.

44: As residual SO2.

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

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.

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.

11.1.5.0

70 mg/kg

44: As residual SO2.

11.1.5.0

Max Level

70 mg/kg

Notes

44: As residual SO2.

11.1.2.0

15 mg/kg

44: As residual SO2.

11.1.2.0

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.

06.4.3.0

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).

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).

12.2.2.0

200 mg/kg

44: As residual SO2.

12.2.2.0

Max Level

200 mg/kg

Notes

44: As residual SO2.

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).

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

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.

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.

06.2.2.0

50 mg/kg

44: As residual SO2.

06.2.2.0

Food Category

Max Level

50 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.

04.1.1.2

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

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

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.

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.

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.

12.3.0.0

100 mg/kg

44: As residual SO2.

12.3.0.0

Food Category

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.

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

Max Level

15 mg/kg

Notes

44: As residual SO2.

14.2.4.0

200 mg/kg

44: As residual SO2.

14.2.4.0

Food Category

Max Level

200 mg/kg

Notes

44: As residual SO2.

Showing 1 to 56 of 56 entries

Note: Unless otherwise specified, food additive provisions apply to the food category indicated (e.g. Dairy), as well as to all subcategories of that category (e.g. Cheese, Ripened Cheese, etc.).