Food Categories

Food Additives

Functional Classes

Glossary

Calcium carbonate (170(i))

Synonyms: Chalk

Functional Classes: Acidity regulator, Anticaking agent, Colour, Firming agent, Flour treatment agent, Stabilizer

Click here to search the FAO JECFA database for the specifications of additive(s) with INS No. 170(i)

Click here to search the WHO JECFA database for evaluation of additive(s) with INS No. 170(i)

GSFA Provisions for Calcium carbonate

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

N°

13.2.0.0

Food Category

Complementary foods for infants and young children

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.

01.8.2.0

Dried whey and whey products, excluding whey cheeses

10000 mg/kg

N°

01.8.2.0

Food Category

Dried whey and whey products, excluding whey cheeses

Max Level

10000 mg/kg

Notes

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

08.1.2.0

Fresh meat, poultry, and game, comminuted

GMP

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

281: For use in fresh minced meat which contains other ingredients apart from comminuted meat only.

4: For use in decoration, stamping, marking or branding the product only.

N°

08.1.2.0

Food Category

Fresh meat, poultry, and game, comminuted

Max Level

GMP

Notes

08.1.1.0

Fresh meat, poultry, and game, whole pieces or cuts

GMP

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

326: For use in fresh meat, poultry and game products only.

4: For use in decoration, stamping, marking or branding the product only.

N°

08.1.1.0

Food Category

Fresh meat, poultry, and game, whole pieces or cuts

Max Level

GMP

Notes

06.4.1.0

Fresh pastas and noodles and like products

GMP

N°

06.4.1.0

Food Category

Fresh pastas and noodles and like products

Max Level

GMP

Notes

09.2.2.0

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

GMP

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

09.2.1.0

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

GMP

95: For non-standardized foods: for use in surimi and fish roe products only.

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).

XS292: Excluding products conforming to the Standard for Live and Raw Bivalve Molluscs (CODEX STAN 292-2008).

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).

N°

09.2.1.0

Food Category

Frozen 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.

12.2.1.0

Herbs and spices

GMP

534: For herbs use is limited to herbs that have been ground or processed into powder only.

N°

12.2.1.0

Food Category

Herbs and spices

Max Level

GMP

Notes

534: For herbs use is limited to herbs that have been ground or processed into powder only.

01.4.1.0

Pasteurized cream (plain)

GMP

236: Excluding products conforming to the Standard for Cream and Prepared Creams (reconstituted cream, recombined cream, prepackaged liquid cream) (CODEX STAN 288-1976).

N°

01.4.1.0

Food Category

Pasteurized cream (plain)

Max Level

GMP

Notes

236: Excluding products conforming to the Standard for Cream and Prepared Creams (reconstituted cream, recombined cream, prepackaged liquid cream) (CODEX STAN 288-1976).

01.2.2.0

Renneted milk (plain)

GMP

N°

01.2.2.0

Food Category

Renneted milk (plain)

Max Level

GMP

Notes

12.1.1.0

Salt

GMP

N°

12.1.1.0

Food Category

Salt

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

01.4.2.0

Sterilized and UHT creams, whipping and whipped creams, and reduced fat creams (plain)

GMP

N°

01.4.2.0

Food Category

Sterilized and UHT creams, whipping and whipped creams, and reduced fat creams (plain)

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

Calcium carbonate 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, Calcium carbonate 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.

Calcium carbonate is acceptable in foods conforming to the following commodity standards: CS 87-1981, CS 105-1981, CS 141-1983, CS 249-2006, CS 263-1966, CS 264- 1966, CS 265-1966, CS 266-1966, CS 267-1966, CS 268-1966, CS 269-1967, CS 270-1968, CS 271-1968, CS 272- 1968 (for use in cheese mass only for these standards), CS 221-2001, CS 250-2006, CS 251-2006, CS 252-2006, CS 273-1968, CS 275-1973, CS 283-1978.

Calcium carbonate is a: Acidity regulator, Anticaking agent, Carrier, Stabilizer.
Any Acidity regulator listed in Table 3 can be acceptable for use in all products conforming to CS 309R-2011, CS 291-2010, CS 319-2015, CS 256-2007.
Any Anticaking agent listed in Table 3 can be acceptable for use in all products conforming to CS 117-1981 (anticaking agents in dehydrated products only), CS 327-2017 (anticaking agents in ground cumin only).
Any Carrier listed in Table 3 can be acceptable for use in all products conforming to CS 256-2007.
Any Stabilizer listed in Table 3 can be acceptable for use in all products conforming to CS 256-2007.