Food Categories

Food Additives

Functional Classes

Glossary

Tricalcium citrate (333(iii))

Functional Classes: Acidity regulator, Antioxidant, Emulsifying salt, Firming agent, Sequestrant, Stabilizer

Click here to search the FAO JECFA database for the specifications of additive(s) with INS No. 333(iii)

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GSFA Provisions for Tricalcium citrate

N°

Food Category

Max Level

Notes

02.1.1.0

Butter oil, anhydrous milkfat, ghee

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

Butter oil, anhydrous milkfat, ghee

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).

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).

08.1.2.0

Fresh meat, poultry, and game, comminuted

GMP

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

N°

08.1.2.0

Food Category

Fresh meat, poultry, and game, comminuted

Max Level

GMP

Notes

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

29: For non-standardized food only.

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

29: For non-standardized food only.

02.1.3.0

Lard, tallow, fish oil, and other animal fats

GMP

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

XS211: Excluding products conforming to the Standard for Named Animal Fat (CODEX STAN 211- 1999).

N°

02.1.3.0

Food Category

Lard, tallow, fish oil, and other animal fats

Max Level

GMP

Notes

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).

09.2.0.0

Processed fish and fish products, including mollusks, crustaceans, and echinoderms

GMP

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).

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).

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).

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).

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).

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

XS311: Excluding products conforming to the Standard for Smoked Fish, Smoked-flavoured Fish and Smoke-dried Fish (CODEX STAN 311-2013).

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°

09.2.0.0

Food Category

Processed 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

02.1.2.0

Vegetable oils and fats

GMP

511: Excluding virgin and cold pressed oils in products conforming to the Standard for Edible Fats and Oils not Covered by Individual Standards (CXS 19-1981) and the Standard for Named Vegetable Oils (CXS 210-1999).

XS33: Excluding products conforming to the Standard for Olive Oils and Olive Pomace Oils (CODEX STAN 33-1981).

N°

02.1.2.0

Food Category

Vegetable oils and fats

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

Tricalcium citrate 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, Tricalcium citrate 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.

Tricalcium citrate is acceptable in foods conforming to the following commodity standards: CS 57-1981, CS 221-2001, CS 250-2006, CS 252-2006, CS 273-1968, CS 275-1973.

Tricalcium citrate is a: Acidity regulator, Firming agent, Stabilizer.
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.
Any Firming agent listed in Table 3 can be acceptable for use in all products conforming to CS 13-1981.
Any Stabilizer listed in Table 3 can be acceptable for use in all products conforming to CS 117-1981, CS 256-2007.