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Lysozyme (1105)

Functional Classes: Preservative

Click here to search the FAO JECFA database for the specifications of additive(s) with INS No. 1105

Click here to search the WHO JECFA database for evaluation of additive(s) with INS No. 1105

GSFA Provisions for Lysozyme

N°

Food Category

Max Level

Notes

14.2.2.0

Cider and perry

500 mg/kg

-

N°

14.2.2.0

Food Category

Cider and perry

Max Level

500 mg/kg

Notes

-

14.2.3.0

Grape wines

500 mg/kg

-

N°

14.2.3.0

Food Category

Grape wines

Max Level

500 mg/kg

Notes

-

01.6.2.0

Ripened cheese

GMP

XS208: Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).

XS274: Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).

XS276: Excluding products conforming to the Standard for Camembert (CXS 276-1973).

XS277: Excluding products conforming to the Standard for Brie (CXS 277-1973).

XS278: Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).

N°

01.6.2.0

Food Category

Ripened cheese

Max Level

GMP

Notes

XS208: Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).

XS274: Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).

XS276: Excluding products conforming to the Standard for Camembert (CXS 276-1973).

XS277: Excluding products conforming to the Standard for Brie (CXS 277-1973).

XS278: Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).

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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.).