Food Categories

Food Additives

Functional Classes

Glossary

Fumaric acid (297)

Functional Classes: Acidity regulator

Click here to search the FAO JECFA database for the specifications of additive(s) with INS No. 297

Click here to search the WHO JECFA database for evaluation of additive(s) with INS No. 297

GSFA Provisions for Fumaric acid

N°

Food Category

Max Level

Notes

14.1.5.0

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

GMP

160: For use in ready-to-drink products and pre-mixes for ready-to-drink products only.

N°

14.1.5.0

Food Category

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

Max Level

GMP

Notes

160: For use in ready-to-drink products and pre-mixes for ready-to-drink products only.

09.2.4.0

Cooked and/or fried fish and fish products, including mollusks, crustaceans, and echinoderms

GMP

N°

09.2.4.0

Food Category

Cooked and/or fried fish and fish products, including mollusks, crustaceans, and echinoderms

Max Level

GMP

Notes

06.4.2.0

Dried pastas and noodles and like products

GMP

256: For use in noodles, gluten-free pasta and pasta intended for hypoproteic diets only.

N°

06.4.2.0

Food Category

Dried pastas and noodles and like products

Max Level

GMP

Notes

256: For use in noodles, gluten-free pasta and pasta intended for hypoproteic diets only.

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

GMP

N°

04.2.2.7

Food Category

Max Level

GMP

Notes

06.4.1.0

Fresh pastas and noodles and like products

700 mg/kg

N°

06.4.1.0

Food Category

Fresh pastas and noodles and like products

Max Level

700 mg/kg

Notes

09.2.2.0

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

GMP

41: For use in breading or batter coatings only.

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).

N°

09.2.2.0

Food Category

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

Max Level

GMP

Notes

09.2.3.0

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

GMP

16: For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.

N°

09.2.3.0

Food Category

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

Max Level

GMP

Notes

16: For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.

12.1.2.0

Salt Substitutes

GMP

N°

12.1.2.0

Food Category

Salt Substitutes

Max Level

GMP

Notes

09.2.5.0

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

GMP

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

Food Category

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

Max Level

GMP

Notes

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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.).

GSFA Table 3 Provisions

Fumaric acid is a food additive that is included in Table 3, and as such may be used in the following foods under the conditions of good manufacturing practices (GMP) as outlined in the Preamble of the Codex GSFA. Although not listed below, Fumaric acid could also be used in heat-treated butter milk of food category 01.1.1 and spices of food category 12.2.1.
Note that food categories listed in the Annex to Table 3 were excluded accordingly.

Fumaric acid is a: Acidity regulator.
Any Acidity regulator listed in Table 3 can be acceptable for use in all products conforming to CS 117-1981, CS 309R-2011, CS 291-2010, CS 319-2015, CS 256-2007.