Food Categories

Food Additives

Functional Classes

Glossary

Sodium hydrogen carbonate (500(ii))

Synonyms: Baking soda, Bicarbonate of soda, Sodium bicarbonate

Functional Classes: Acidity regulator, Anticaking agent, Raising agent, Stabilizer, Thickener

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GSFA Provisions for Sodium hydrogen carbonate

N°

Food Category

Max Level

Notes

02.2.1.0

Butter

GMP

N°

02.2.1.0

Food Category

Butter

Max Level

GMP

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.

13.2.0.0

Complementary foods for infants and young children

GMP

240: The use level is within the limit for sodium listed in the Standard for Canned Baby Foods (CODEX STAN 73-1981).

319: Within the limit for sodium listed in the Codex Standard for Canned Baby Food (CODEX STAN 73-1981) for foods corresponding to that standard : singly or in combination with other sodium containing additives.

320: Within the limit for sodium listed in the Codex Standard for Processed Cereal-based Foods for Infants and Young Children (CODEX STAN 74-1981) for foods corresponding to that standard : singly or in combination with other sodium containing additives.

N°

13.2.0.0

Food Category

Complementary foods for infants and young children

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

N°

01.2.1.2

Food Category

Fermented milks (plain), heat-treated after fermentation

Max Level

GMP

Notes

13.1.2.0

Follow-up formulae

GMP

316: Within the limit for sodium specified in the Codex Standard for Follow-up Formulae (CODEX STAN 156-1987): singly or in combination with other sodium containing additives.

72: On the ready-to-eat basis.

N°

13.1.2.0

Food Category

Follow-up formulae

Max Level

GMP

Notes

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

GMP

N°

06.4.1.0

Food Category

Fresh pastas and noodles and like products

Max Level

GMP

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.

12.2.1.0

Herbs and spices

GMP

534: For herbs use is limited to herbs that have been ground or processed into powder only.

N°

12.2.1.0

Food Category

Herbs and spices

Max Level

GMP

Notes

534: For herbs use is limited to herbs that have been ground or processed into powder only.

13.1.1.0

Infant formulae

2000 mg/kg

N°

13.1.1.0

Food Category

Infant formulae

Max Level

2000 mg/kg

Notes

01.4.1.0

Pasteurized cream (plain)

GMP

N°

01.4.1.0

Food Category

Pasteurized cream (plain)

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

Sodium hydrogen 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, Sodium hydrogen 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.

Sodium hydrogen 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.

Sodium hydrogen carbonate is a: Acidity regulator, Anticaking agent, Stabilizer, Thickener.
Any Acidity regulator listed in Table 3 can be acceptable for use in all products conforming to CS 309R-2011, CS 291-2010, CS 319-2015, CS 256-2007.
Any Anticaking agent listed in Table 3 can be acceptable for use in all products conforming to CS 117-1981 (anticaking agents in dehydrated products only), CS 327-2017 (anticaking agents in ground cumin only).
Any Stabilizer listed in Table 3 can be acceptable for use in all products conforming to CS 256-2007.
Any Thickener listed in Table 3 can be acceptable for use in all products conforming to CS 256-2007.