GSFA Provisions for Calcium chloride

Food Category

Max Level

Notes

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.

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.

01.8.2.0

Max Level

GMP

Notes

-

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.

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

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).

09.2.2.0

Max Level

GMP

Notes

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).

04.2.2.1

GMP

29: For non-standardized food only.

323: For use as firming agent.

324: For use in aloe vera only.

04.2.2.1

Max Level

GMP

Notes

29: For non-standardized food only.

323: For use as firming agent.

324: For use in aloe vera only.

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).

12.1.2.0

GMP

58: As calcium.

12.1.2.0

Food Category

Max Level

GMP

Notes

58: As calcium.

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).

Showing 1 to 13 of 13 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

Calcium chloride 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 chloride 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 chloride is acceptable in foods conforming to the following commodity standards: CS 250-2006, CS 251-2006, CS 252-2006.

Calcium chloride is a: Firming agent, Stabilizer, Thickener.
Any Firming agent listed in Table 3 can be acceptable for use in all products conforming to CS 319-2015 (canned mangoes only).
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 117-1981, 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