ETHYLENE DIAMINE TETRA ACETATES

385

Calcium disodium ethylenediaminetetraacetate

386

Disodium ethylenediaminetetraacetate

14.2.7.0

Aromatized alcoholic beverages (e.g. beer, wine and spirituous cooler-type beverages, low alcoholic refreshers)

25 mg/kg

21: As anhydrous calcium disodium ethylenediaminetetraacetate.

14.2.1.0

Beer and malt beverages

25 mg/kg

21: As anhydrous calcium disodium ethylenediaminetetraacetate.

04.2.2.4

Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds

365 mg/kg

21: As anhydrous calcium disodium ethylenediaminetetraacetate.

06.5.0.0

Cereal and starch based desserts (e.g. rice pudding, tapioca pudding)

315 mg/kg

21: As anhydrous calcium disodium ethylenediaminetetraacetate.

05.1.3.0

Cocoa-based spreads, including fillings

50 mg/kg

21: As anhydrous calcium disodium ethylenediaminetetraacetate.

XS86: Excluding products conforming to the Standard for Cocoa Butter (CODEX STAN 86-1981).

14.1.5.0

Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa

35 mg/kg

21: As anhydrous calcium disodium ethylenediaminetetraacetate.

09.2.4.1

Cooked fish and fish products

50 mg/kg

21: As anhydrous calcium disodium ethylenediaminetetraacetate.

04.2.2.8

Cooked or fried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds

250 mg/kg

21: As anhydrous calcium disodium ethylenediaminetetraacetate.

14.2.6.0

Distilled spirituous beverages containing more than 15% alcohol

25 mg/kg

21: As anhydrous calcium disodium ethylenediaminetetraacetate.

10.2.3.0

Dried and/or heat coagulated egg products

200 mg/kg

21: As anhydrous calcium disodium ethylenediaminetetraacetate.

47: On the dry egg yolk weight basis.

04.1.2.2

Dried fruit

265 mg/kg

21: As anhydrous calcium disodium ethylenediaminetetraacetate.

04.2.2.2

Dried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds

800 mg/kg

21: As anhydrous calcium disodium ethylenediaminetetraacetate.

297: The level in the ready-to-eat food shall not exceed 200 mg/kg on the anhydrous basis.

64: For use in dry beans only.

12.6.1.0

Emulsified sauces and dips (e.g. mayonnaise, salad dressing, onion dip)

100 mg/kg

21: As anhydrous calcium disodium ethylenediaminetetraacetate.

02.2.2.0

Fat spreads, dairy fat spreads and blended spreads

100 mg/kg

21: As anhydrous calcium disodium ethylenediaminetetraacetate.

04.1.2.10

Fermented fruit products

250 mg/kg

21: As anhydrous calcium disodium ethylenediaminetetraacetate.

04.2.2.7

Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweed products, excluding fermented soybean products of food categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3

250 mg/kg

21: As anhydrous calcium disodium ethylenediaminetetraacetate.

09.3.2.0

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

250 mg/kg

21: As anhydrous calcium disodium ethylenediaminetetraacetate.

13.6.0.0

Food supplements

150 mg/kg

21: As anhydrous calcium disodium ethylenediaminetetraacetate.

09.2.2.0

Frozen battered fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms

75 mg/kg

21: As anhydrous calcium disodium ethylenediaminetetraacetate.

XS166: Excluding products conforming to the Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets – Breaded or in Batter (CODEX STAN 166-1989).

09.2.1.0

Frozen fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms

75 mg/kg

21: As anhydrous calcium disodium ethylenediaminetetraacetate.

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.

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).

XS92: Excluding products conforming to the Standard for Quick Frozen Shrimps and Prawns (CODEX STAN 92-1981).

XS95: Excluding products conforming to the Standard for Quick Frozen Lobsters (CODEX STAN 95-1981).

04.2.2.1

Frozen vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds

100 mg/kg

110: For use in frozen French fried potatoes only.

21: As anhydrous calcium disodium ethylenediaminetetraacetate.

04.1.2.11

Fruit fillings for pastries

650 mg/kg

21: As anhydrous calcium disodium ethylenediaminetetraacetate.

04.1.2.3

Fruit in vinegar, oil, or brine

250 mg/kg

21: As anhydrous calcium disodium ethylenediaminetetraacetate.

04.1.2.6

Fruit-based spreads (e.g. chutney) excluding products of food category 04.1.2.5

100 mg/kg

21: As anhydrous calcium disodium ethylenediaminetetraacetate.

09.4.0.0

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

340 mg/kg

21: As anhydrous calcium disodium ethylenediaminetetraacetate.

310: Except for use in products conforming to the Standard for Canned Shrimps or Prawns (CODEX STAN 37-1981) and the Standard for Canned Crab Meat (CODEX STAN 90-1981) at 250 mg/kg.

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).

XS70: Excluding products conforming to the Standard for Canned Tuna and Bonito (70-1981).

XS94: Excluding products conforming to the Standard for Canned Sardines and Sardine-Type Products (CODEX STAN 94-1981).

08.3.2.0

Heat-treated processed comminuted meat, poultry, and game products

35 mg/kg

21: As anhydrous calcium disodium ethylenediaminetetraacetate.

XS88: Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981).

XS89: Excluding products conforming to Standard for Luncheon Meat (CODEX STAN 89-1981).

XS98: Excluding products conforming to the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981).

12.2.0.0

Herbs, spices, seasonings and condiments (e.g. seasoning for instant noodles)

70 mg/kg

21: As anhydrous calcium disodium ethylenediaminetetraacetate.

XS326: Excluding products conforming to the Standard for Black, White and Green Peppers (CODEX STAN 326-2017).

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

Jams, jellies, marmelades

130 mg/kg

21: As anhydrous calcium disodium ethylenediaminetetraacetate.

12.4.0.0

Mustards

75 mg/kg

21: As anhydrous calcium disodium ethylenediaminetetraacetate.

12.6.2.0

Non-emulsified sauces (e.g. ketchup, cheese sauce, cream sauce, brown gravy)

75 mg/kg

21: As anhydrous calcium disodium ethylenediaminetetraacetate.

12.7.0.0

Salads (e.g. macaroni salad, potato salad) and sandwich spreads excluding cocoa- and nut-based spreads of food categories 04.2.2.5 and 05.1.3

100 mg/kg

21: As anhydrous calcium disodium ethylenediaminetetraacetate.

11.6.0.0

Table-top sweeteners, including those containing high-intensity sweeteners

1000 mg/kg

21: As anhydrous calcium disodium ethylenediaminetetraacetate.

96: On the dried weight basis of the high intensity sweetener.

04.2.2.6

Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed pulps and preparations (e.g. vegetable desserts and sauces, candied vegetables) other than food category 04.2.2.5

80 mg/kg

21: As anhydrous calcium disodium ethylenediaminetetraacetate.

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

21: As anhydrous calcium disodium ethylenediaminetetraacetate.

04.2.2.3

Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds in vinegar, oil, brine, or soybean sauce

250 mg/kg

21: As anhydrous calcium disodium ethylenediaminetetraacetate.

14.1.4.0

Water-based flavoured drinks, including "sport," "energy," or "electrolyte" drinks and particulated drinks

200 mg/kg

21: As anhydrous calcium disodium ethylenediaminetetraacetate.