Food Categories

Food Additives

Functional Classes

Glossary

Malic acid, DL- (296)

Synonyms: Pomalous Acid, 2-Hydroxybutanedioic acid

Functional Classes: Acidity regulator, Sequestrant

Click here to search the FAO JECFA database for the specifications of additive(s) with INS No. 296

Click here to search the WHO JECFA database for evaluation of additive(s) with INS No. 296

GSFA Provisions for Malic acid, DL-

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.

13.2.0.0

Complementary foods for infants and young children

GMP

239: Excluding products conforming to the Standard for Canned Baby Foods (CODEX STAN 73-1981).

N°

13.2.0.0

Food Category

Complementary foods for infants and young children

Max Level

GMP

Notes

239: Excluding products conforming to the Standard for Canned Baby Foods (CODEX STAN 73-1981).

14.1.2.3

Concentrates for fruit juice

GMP

115: For use in pineapple juice only.

127: On the served to the consumer basis.

N°

14.1.2.3

Food Category

Concentrates for fruit juice

Max Level

GMP

Notes

115: For use in pineapple juice only.

127: On the served to the consumer basis.

14.1.3.3

Concentrates for fruit nectar

GMP

127: On the served to the consumer basis.

N°

14.1.3.3

Food Category

Concentrates for fruit nectar

Max Level

GMP

Notes

127: On the served to the consumer basis.

14.1.2.4

Concentrates for vegetable juice

GMP

N°

14.1.2.4

Food Category

Concentrates for vegetable juice

Max Level

GMP

Notes

14.1.3.4

Concentrates for vegetable nectar

GMP

N°

14.1.3.4

Food Category

Concentrates for vegetable nectar

Max Level

GMP

Notes

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.

01.2.1.2

Fermented milks (plain), heat-treated after fermentation

GMP

N°

01.2.1.2

Food Category

Fermented milks (plain), heat-treated after fermentation

Max Level

GMP

Notes

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

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.

04.2.2.1

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

GMP

265: For use in quick frozen French fried potatoes only, as a sequestrant.

N°

04.2.2.1

Food Category

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

Max Level

GMP

Notes

265: For use in quick frozen French fried potatoes only, as a sequestrant.

14.1.2.1

Fruit juice

GMP

115: For use in pineapple juice only.

N°

14.1.2.1

Food Category

Fruit juice

Max Level

GMP

Notes

115: For use in pineapple juice only.

14.1.3.1

Fruit nectar

GMP

N°

14.1.3.1

Food Category

Fruit nectar

Max Level

GMP

Notes

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

14.1.2.2

Vegetable juice

GMP

N°

14.1.2.2

Food Category

Vegetable juice

Max Level

GMP

Notes

14.1.3.2

Vegetable nectar

GMP

N°

14.1.3.2

Food Category

Vegetable nectar

Max Level

GMP

Notes

01.6.6.0

Whey protein cheese

GMP

N°

01.6.6.0

Food Category

Whey protein cheese

Max Level

GMP

Notes

Showing 1 to 20 of 20 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.).

GSFA Table 3 Provisions

Malic acid, DL- 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, Malic acid, DL- 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.

Malic acid, DL- is acceptable in foods conforming to the following commodity standards: CS 302-2011, CS 249-2006, CS 221-2001, CS 273-1968, CS 275-1973.

Malic acid, DL- 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.