Polydextroses (1200)

Synonyms: Modified Polydextroses

Functional Classes: Bulking agent, Glazing agent, Humectant, Stabilizer, Thickener

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GSFA Provisions for Polydextroses

N°

Food Category

Max Level

Notes

09.2.4.1

Cooked fish and fish products

GMP

241: For use in surimi products only.

N°

09.2.4.1

Food Category

Cooked fish and fish products

Max Level

GMP

Notes

241: For use in surimi products only.

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.

01.2.1.1

Fermented milks (plain), not heat-treated after fermentation

GMP

234: For use as a stabilizer or thickener only.

235: For use in reconstituted and recombined products only.

N°

01.2.1.1

Food Category

Fermented milks (plain), not heat-treated after fermentation

Max Level

GMP

Notes

234: For use as a stabilizer or thickener only.

235: For use in reconstituted and recombined products only.

09.2.4.3

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

GMP

41: For use in breading or batter coatings only.

N°

09.2.4.3

Food Category

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

Max Level

GMP

Notes

41: For use in breading or batter coatings only.

10.2.2.0

Frozen egg products

GMP

N°

10.2.2.0

Food Category

Frozen egg products

Max Level

GMP

Notes

09.2.1.0

Frozen fish, fish fillets, 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).

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).

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

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°

09.2.1.0

Food Category

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

Max Level

GMP

Notes

10.2.1.0

Liquid egg products

GMP

N°

10.2.1.0

Food Category

Liquid egg products

Max Level

GMP

Notes

01.1.2.0

Other fluid milk (plain)

GMP

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

438: For use as emulsifier or stabilizer only.

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.

438: For use as emulsifier or stabilizer only.

11.4.0.0

Other sugars and syrups (e.g. xylose, maple syrup, sugar toppings)

GMP

258: Excluding maple syrup.

N°

11.4.0.0

Food Category

Other sugars and syrups (e.g. xylose, maple syrup, sugar toppings)

Max Level

GMP

Notes

258: Excluding maple syrup.

01.2.2.0

Renneted milk (plain)

GMP

N°

01.2.2.0

Food Category

Renneted milk (plain)

Max Level

GMP

Notes

01.4.2.0

Sterilized and UHT creams, whipping and whipped creams, and reduced fat creams (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°

01.4.2.0

Food Category

Sterilized and UHT creams, whipping and whipped creams, and reduced fat creams (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).

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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

Polydextroses 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, Polydextroses 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.

Polydextroses is acceptable in foods conforming to the following commodity standards: CS 87-1981, CS 105-1981.

Polydextroses is a: Stabilizer, Thickener.
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.