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
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GSFA Provisions for Mono- and di-glycerides of fatty acids
N°
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).
N°
02.1.1.0
Food Category
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.
N°
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).
N°
13.2.0.0
Food Category
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).
N°
09.2.4.1
Food Category
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.
N°
06.4.2.0
Food Category
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.
N°
01.2.1.2
Food Category
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.
N°
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.
N°
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.
N°
13.1.3.0
Food Category
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.
N°
08.1.2.0
Food Category
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.
N°
08.1.1.0
Food Category
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.
09.2.4.3
GMP
41: For use in breading or batter coatings only.
N°
09.2.4.3
Max Level
GMP
Notes
41: For use in breading or batter coatings only.
09.2.2.0
GMP
41: For use in breading or batter coatings only.
N°
09.2.2.0
Max Level
GMP
Notes
41: For use in breading or batter coatings only.
N°
09.2.3.0
Max Level
GMP
Notes
-
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.
N°
02.1.3.0
Food Category
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.
N°
01.1.2.0
Food Category
Max Level
GMP
Notes
410: Excluding lactose reduced milks.
11.4.0.0
GMP
258: Excluding maple syrup.
N°
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).
N°
01.4.1.0
Food Category
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).
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).
N°
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).
N°
01.4.2.0
Max Level
GMP
Notes
-
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.
N°
04.1.1.2
Food Category
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.
N°
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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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.
N°
Food Category
01.1.4.0
N°
01.1.4.0
Food Category
01.3.0.0
N°
01.3.0.0
Food Category
01.4.3.0
N°
01.4.3.0
Food Category
01.4.4.0
N°
01.4.4.0
Food Category
N°
01.5.0.0
01.6.1.0
N°
01.6.1.0
Food Category
01.6.2.0
N°
01.6.2.0
Food Category
01.6.4.0
N°
01.6.4.0
Food Category
01.6.5.0
N°
01.6.5.0
Food Category
N°
01.7.0.0
N°
01.8.1.0
Food Category
N°
02.2.2.0
Food Category
N°
02.4.0.0
N°
03.0.0.0
Food Category
04.1.2.0
N°
04.1.2.0
Food Category
05.0.0.0
N°
05.0.0.0
Food Category
N°
06.3.0.0
Food Category
N°
06.4.3.0
Food Category
N°
06.5.0.0
N°
06.6.0.0
N°
06.7.0.0
N°
06.8.0.0
07.0.0.0
N°
07.0.0.0
Food Category
N°
08.2.0.0
N°
08.3.0.0
Food Category
N°
08.4.0.0
Food Category
N°
09.3.0.0
N°
10.2.3.0
Food Category
N°
10.3.0.0
10.4.0.0
N°
10.4.0.0
Food Category
N°
11.6.0.0
12.2.2.0
N°
12.2.2.0
Food Category
12.3.0.0
N°
12.3.0.0
Food Category
12.4.0.0
N°
12.4.0.0
Food Category
12.5.0.0
N°
12.5.0.0
Food Category
12.6.0.0
N°
12.6.0.0
Food Category
12.8.0.0
N°
12.8.0.0
Food Category
N°
12.9.0.0
Food Category
N°
12.10.0.0
Food Category
N°
13.3.0.0
N°
13.4.0.0
13.6.0.0
N°
13.6.0.0
Food Category
14.2.1.0
N°
14.2.1.0
Food Category
14.2.2.0
N°
14.2.2.0
Food Category
14.2.4.0
N°
14.2.4.0
Food Category
14.2.5.0
N°
14.2.5.0
Food Category
N°
14.2.6.0
15.0.0.0
N°
15.0.0.0
Food Category
16.0.0.0
N°
16.0.0.0