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Hexamethylene tetramine (239)

Synonyms: Hexamine, Methenamine

Functional Classes: Preservative

Click here to search the FAO JECFA database for the specifications of additive(s) with INS No. 239

Click here to search the WHO JECFA database for evaluation of additive(s) with INS No. 239

GSFA Provisions for Hexamethylene tetramine

N°

Food Category

Max Level

Notes

01.6.2.1

Ripened cheese, includes rind

25 mg/kg

298: For use only in products conforming to the Standard for Provolone (CXS 272-1968).

66: As formaldehyde.

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

XS263: Excluding products conforming to the Standard for Cheddar (CXS 263-1966).

XS264: Excluding products conforming to the Standard for Danbo (CXS 264-1966).

XS265: Excluding products conforming to the Standard for Edam (CXS 265-1966).

XS266: Excluding products conforming to the Standard for Gouda (CXS 266-1966).

XS267: Excluding products conforming to the Standard for Havarti (CXS 267-1966).

XS268: Excluding products conforming to the Standard for Samsø (CXS 268-1966).

XS269: Excluding products conforming to the Standard for Emmental (CXS 269-1967).

XS270: Excluding products conforming to the Standard for Tilsiter (CXS 270-1968).

XS271: Excluding products conforming to the Standard for Saint-Paulin (CXS 271-1968).

XS272: Excluding products conforming to the Standard for Provolone (CXS 272-1968).

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°

01.6.2.1

Food Category

Ripened cheese, includes rind

Max Level

25 mg/kg

Notes

298: For use only in products conforming to the Standard for Provolone (CXS 272-1968).

66: As formaldehyde.

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

XS263: Excluding products conforming to the Standard for Cheddar (CXS 263-1966).

XS264: Excluding products conforming to the Standard for Danbo (CXS 264-1966).

XS265: Excluding products conforming to the Standard for Edam (CXS 265-1966).

XS266: Excluding products conforming to the Standard for Gouda (CXS 266-1966).

XS267: Excluding products conforming to the Standard for Havarti (CXS 267-1966).

XS268: Excluding products conforming to the Standard for Samsø (CXS 268-1966).

XS269: Excluding products conforming to the Standard for Emmental (CXS 269-1967).

XS270: Excluding products conforming to the Standard for Tilsiter (CXS 270-1968).

XS271: Excluding products conforming to the Standard for Saint-Paulin (CXS 271-1968).

XS272: Excluding products conforming to the Standard for Provolone (CXS 272-1968).

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.).