Food Categories

Food Additives

Functional Classes

Glossary

Potassium carbonate (501(i))

Functional Classes: Acidity regulator, Stabilizer

Click here to search the FAO JECFA database for the specifications of additive(s) with INS No. 501(i)

Click here to search the WHO JECFA database for evaluation of additive(s) with INS No. 501(i)

GSFA Provisions for Potassium 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.

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

GMP

N°

01.8.2.0

Food Category

Dried whey and whey products, excluding whey cheeses

Max Level

GMP

Notes

01.2.1.2

Fermented milks (plain), heat-treated after fermentation

GMP

234: For use as a stabilizer or thickener only.

N°

01.2.1.2

Food Category

Fermented milks (plain), heat-treated after fermentation

Max Level

GMP

Notes

234: For use as a stabilizer or thickener only.

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

13.1.2.0

Follow-up formulae

GMP

72: On the ready-to-eat basis.

N°

13.1.2.0

Food Category

Follow-up formulae

Max Level

GMP

Notes

72: On the ready-to-eat basis.

13.1.3.0

Formulae for special medical purposes for infants

2000 mg/kg

55: Within the limits for sodium, calcium, and potassium specified in the Standard for Infant Formula and Formula for Special Dietary Purposes Intended for Infants (CODEX STAN 72-1981): singly or in combination with other sodium, calcium, and/or potassium salts.

72: On the ready-to-eat basis.

N°

13.1.3.0

Food Category

Formulae for special medical purposes for infants

Max Level

2000 mg/kg

Notes

06.4.1.0

Fresh pastas and noodles and like products

11000 mg/kg

N°

06.4.1.0

Food Category

Fresh pastas and noodles and like products

Max Level

11000 mg/kg

Notes

09.2.2.0

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

GMP

41: For use in breading or batter coatings only.

N°

09.2.2.0

Food Category

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

Max Level

GMP

Notes

41: For use in breading or batter coatings only.

09.2.3.0

Frozen minced and creamed fish products, including mollusks, crustaceans, and echinoderms

GMP

N°

09.2.3.0

Food Category

Frozen minced and creamed fish products, including mollusks, crustaceans, and echinoderms

Max Level

GMP

Notes

13.1.1.0

Infant formulae

2000 mg/kg

N°

13.1.1.0

Food Category

Infant formulae

Max Level

2000 mg/kg

Notes

01.1.2.0

Other fluid milk (plain)

GMP

407: Excluding all fluid milks that are not mineral or vitamin fortified.

N°

01.1.2.0

Food Category

Other fluid milk (plain)

Max Level

GMP

Notes

407: Excluding all fluid milks that are not mineral or vitamin fortified.

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).

09.2.5.0

Smoked, dried, fermented, and/or salted fish and fish products, including mollusks, crustaceans, and echinoderms

GMP

230: For use as an acidity regulator 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

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

Potassium 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, Potassium 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.

Potassium carbonate is acceptable in foods conforming to the following commodity standards: CS 87-1981, CS 105-1981, CS 141-1983, CS 249-2006, CS 221-2001, CS 250-2006, CS 251-2006, CS 252-2006, CS 273-1968, CS 275-1973.

Potassium carbonate is a: Acidity regulator, 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 Stabilizer listed in Table 3 can be acceptable for use in all products conforming to CS 117-1981, CS 256-2007.