Mono- and di-glycerides of fatty acids (471)

Synonyms: GMS, Glyceryl Monostearate, Glyceryl Monoplamitate, Glyceryl Monooleate, Monostearin, Monopalmitin, Monoolein

Functional Classes: Antifoaming agent, Emulsifier, Glazing agent, Stabilizer

Click here to search the FAO JECFA database for the specifications of additive(s) with INS No. 471

Click here to search the WHO JECFA database for evaluation of additive(s) with INS No. 471

GSFA Provisions for Mono- and di-glycerides of fatty acids

Food Category

Max Level

Notes

02.1.1.0

GMP

507: For use in products conforming to the Standard for Edible fats and Oils Not Covered by Individual Standards (CXS 19-1981).

02.1.1.0

Max Level

GMP

Notes

507: For use in products conforming to the Standard for Edible fats and Oils Not Covered by Individual Standards (CXS 19-1981).

14.1.5.0

GMP

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

14.1.5.0

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

5000 mg/kg

268: Singly or in combination: INS 471, 472a, 472b and 472c in products conforming to the Standard for Processed Cereal-Based Foods for Infants and Young Children (CODEX STAN 74-1981).

275: For use at 1 500 mg/kg In products conforming to the Standard for Canned Baby Foods (CODEX STAN 73-1981).

13.2.0.0

Max Level

5000 mg/kg

Notes

268: Singly or in combination: INS 471, 472a, 472b and 472c in products conforming to the Standard for Processed Cereal-Based Foods for Infants and Young Children (CODEX STAN 74-1981).

275: For use at 1 500 mg/kg In products conforming to the Standard for Canned Baby Foods (CODEX STAN 73-1981).

09.2.4.1

GMP

241: For use in surimi products only.

09.2.4.1

Max Level

GMP

Notes

241: For use in surimi products only.

06.4.2.0

GMP

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

06.4.2.0

Max Level

GMP

Notes

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

01.2.1.2

GMP

234: For use as a stabilizer or thickener only.

01.2.1.2

Max Level

GMP

Notes

234: For use as a stabilizer or thickener only.

01.2.1.1

GMP

234: For use as a stabilizer or thickener only.

235: For use in reconstituted and recombined products only.

01.2.1.1

Max Level

GMP

Notes

234: For use as a stabilizer or thickener only.

235: For use in reconstituted and recombined products only.

13.1.2.0

4000 mg/kg

72: On the ready-to-eat basis.

13.1.2.0

Food Category

Max Level

4000 mg/kg

Notes

72: On the ready-to-eat basis.

13.1.3.0

4000 mg/kg

72: On the ready-to-eat basis.

13.1.3.0

Max Level

4000 mg/kg

Notes

72: On the ready-to-eat basis.

08.1.2.0

GMP

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

08.1.2.0

Max Level

GMP

Notes

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

08.1.1.0

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.

08.1.1.0

Max Level

GMP

Notes

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.

06.4.1.0

Max Level

GMP

Notes

-

09.2.4.3

GMP

41: For use in breading or batter coatings only.

09.2.4.3

Max Level

GMP

Notes

41: For use in breading or batter coatings only.

09.2.2.0

Max Level

GMP

Notes

41: For use in breading or batter coatings only.

10.2.2.0

GMP

-

10.2.2.0

Food Category

Max Level

GMP

Notes

-

13.1.1.0

4000 mg/kg

72: On the ready-to-eat basis.

13.1.1.0

Food Category

Max Level

4000 mg/kg

Notes

72: On the ready-to-eat basis.

02.1.3.0

GMP

525: For use in products conforming to the Standard for Edible Fats and Oils not Covered by Individual Standards (CXS 19-1981) and the Standard for Named Animal Fats (CXS 211-1999), as an antifoaming agent in oils for deep frying only.

02.1.3.0

Max Level

GMP

Notes

525: For use in products conforming to the Standard for Edible Fats and Oils not Covered by Individual Standards (CXS 19-1981) and the Standard for Named Animal Fats (CXS 211-1999), as an antifoaming agent in oils for deep frying only.

10.2.1.0

GMP

-

10.2.1.0

Food Category

Max Level

GMP

Notes

-

01.1.2.0

GMP

410: Excluding lactose reduced milks.

01.1.2.0

Food Category

Max Level

GMP

Notes

410: Excluding lactose reduced milks.

11.4.0.0

Max Level

GMP

Notes

258: Excluding maple syrup.

01.4.1.0

GMP

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

01.4.1.0

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

GMP

-

01.2.2.0

Food Category

Max Level

GMP

Notes

-

12.1.2.0

GMP

-

12.1.2.0

Food Category

Max Level

GMP

Notes

-

09.2.5.0

GMP

300: For use in salted squid only.

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

GMP

Notes

300: For use in salted squid only.

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).

04.1.1.2

GMP

453: For use as a glaze where such surface treatment is allowed for application to the surface of fresh fruit.

04.1.1.2

Max Level

GMP

Notes

453: For use as a glaze where such surface treatment is allowed for application to the surface of fresh fruit.

04.2.1.2

GMP

455: For use as a glaze where such surface treatment is allowed for application to the surface of fresh vegetables, seaweeds or nuts and seeds.

04.2.1.2

Max Level

GMP

Notes

455: For use as a glaze where such surface treatment is allowed for application to the surface of fresh vegetables, seaweeds or nuts and seeds.

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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

Mono- and di-glycerides of fatty acids 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, Mono- and di-glycerides of fatty acids 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.

Mono- and di-glycerides of fatty acids is acceptable in foods conforming to the following commodity standards: CS 87-1981, CS 105-1981, CS 141-1983, CS 249-2006, CS 251-2006, CS 275-1973.

Mono- and di-glycerides of fatty acids is a: Antifoaming agent, Emulsifier, Stabilizer, Thickener.
Any Antifoaming agent listed in Table 3 can be acceptable for use in all products conforming to CS 117-1981, CS 256-2007.
Any Emulsifier listed in Table 3 can be acceptable for use in all products conforming to CS 117-1981, CS 309R-2011.
Any Stabilizer listed in Table 3 can be acceptable for use in all products conforming to CS 117-1981, CS 256-2007.
Any Thickener listed in Table 3 can be acceptable for use in all products conforming to CS 256-2007.

Food Category

01.1.4.0

01.3.0.0

01.4.3.0

Food Category

01.4.4.0

01.4.4.0

Food Category

01.6.1.0

01.6.1.0

Food Category

01.6.2.0

01.6.2.0

Food Category

01.6.4.0

01.6.4.0

Food Category

01.6.5.0

01.6.5.0

Food Category

03.0.0.0

04.1.2.0

04.1.2.0

Food Category

05.0.0.0

05.0.0.0

Food Category

06.3.0.0

07.0.0.0

07.0.0.0

Food Category

08.4.0.0

10.2.3.0

10.4.0.0

12.2.2.0

12.3.0.0

12.3.0.0

Food Category

12.4.0.0

12.4.0.0

Food Category

12.5.0.0

12.5.0.0

Food Category

12.6.0.0

Food Category

12.8.0.0

Food Category

12.9.0.0

12.10.0.0

13.6.0.0

13.6.0.0

Food Category

14.2.1.0

Food Category

14.2.2.0

14.2.2.0

Food Category

14.2.4.0

Food Category

14.2.5.0

14.2.5.0

Food Category

15.0.0.0

Food Category

16.0.0.0

16.0.0.0

Food Category

Showing 1 to 61 of 61 entries