Food Categories

Food Additives

Functional Classes

Glossary

Ascorbic acid, L- (300)

Synonyms: Vitamin C

Functional Classes: Acidity regulator, Antioxidant, Flour treatment agent, Sequestrant

Click here to search the FAO JECFA database for the specifications of additive(s) with INS No. 300

Click here to search the WHO JECFA database for evaluation of additive(s) with INS No. 300

GSFA Provisions for Ascorbic acid, L-

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.

13.2.0.0

Complementary foods for infants and young children

500 mg/kg

242: For use as an antioxidant only.

N°

13.2.0.0

Food Category

Complementary foods for infants and young children

Max Level

500 mg/kg

Notes

242: For use as an antioxidant only.

14.1.2.3

Concentrates for fruit juice

GMP

127: On the served to the consumer basis.

N°

14.1.2.3

Food Category

Concentrates for fruit juice

Max Level

GMP

Notes

127: On the served to the consumer basis.

14.1.3.3

Concentrates for fruit nectar

GMP

127: On the served to the consumer basis.

N°

14.1.3.3

Food Category

Concentrates for fruit nectar

Max Level

GMP

Notes

127: On the served to the consumer basis.

14.1.2.4

Concentrates for vegetable juice

GMP

N°

14.1.2.4

Food Category

Concentrates for vegetable juice

Max Level

GMP

Notes

14.1.3.4

Concentrates for vegetable nectar

GMP

N°

14.1.3.4

Food Category

Concentrates for vegetable nectar

Max Level

GMP

Notes

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.

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

06.2.1.0

Flours

300 mg/kg

472: For use in products conforming to the Standard for Wheat Flour (CXS 152-1985) as a flour treatment agent only.

N°

06.2.1.0

Food Category

Flours

Max Level

300 mg/kg

Notes

472: For use in products conforming to the Standard for Wheat Flour (CXS 152-1985) as a flour treatment agent only.

13.1.2.0

Follow-up formulae

50 mg/kg

242: For use as an antioxidant only.

315: Singly or in combination: ascorbic acid (INS 300), sodium ascorbate (INS 301), calcium ascorbate (INS 302), and ascorbyl palmitate (INS 304).

72: On the ready-to-eat basis.

N°

13.1.2.0

Food Category

Follow-up formulae

Max Level

50 mg/kg

Notes

08.1.2.0

Fresh meat, poultry, and game, comminuted

GMP

281: For use in fresh minced meat which contains other ingredients apart from comminuted meat only.

N°

08.1.2.0

Food Category

Fresh meat, poultry, and game, comminuted

Max Level

GMP

Notes

281: For use in fresh minced meat which contains other ingredients apart from comminuted meat only.

09.1.2.0

Fresh mollusks, crustaceans, and echinoderms

GMP

390: For use as an antioxidant for non-standardized food and for raw chilled shucked mollusks 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).

N°

09.1.2.0

Food Category

Fresh mollusks, crustaceans, and echinoderms

Max Level

GMP

Notes

06.4.1.0

Fresh pastas and noodles and like products

200 mg/kg

N°

06.4.1.0

Food Category

Fresh pastas and noodles and like products

Max Level

200 mg/kg

Notes

09.2.2.0

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

GMP

306: Excluding products conforming to the Standard for Dried Shark Fins (CODEX STAN 189-1993), the Standard for Crackers from Marine and Freshwater Fish, Crustaceans and Molluscan Shellfish (CODEX STAN 222-2001), the Standard for Boiled Dried Salted Anchovies (CODEX STAN 236-2003), the Standard for Live Abalone and for Raw Fresh Chilled or Frozen Abalone for Direct Consumption or for Further Processing (CODEX STAN 312-2013), and the Standard for Fresh and Quick Frozen Raw Scallop Products (CODEX STAN 315-2014).

307: Excluding raw squid.

N°

09.2.2.0

Food Category

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

Max Level

GMP

Notes

09.2.1.0

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

GMP

307: Excluding raw squid.

392: For non-standardized food and for products conforming to the Standard for Live and Raw Bivalve Molluscs (CODEX STAN 292-2008): for use as an antioxidant for raw frozen molluscs.

XS189: Excluding products conforming to the Standard for Dried Shark Fins (CODEX STAN 189-1993).

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).

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).

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).

N°

09.2.1.0

Food Category

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

Max Level

GMP

Notes

09.2.3.0

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

GMP

16: For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.

N°

09.2.3.0

Food Category

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

Max Level

GMP

Notes

16: For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.

04.2.2.1

Frozen vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds

GMP

110: For use in frozen French fried potatoes only.

N°

04.2.2.1

Food Category

Frozen vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds

Max Level

GMP

Notes

110: For use in frozen French fried potatoes only.

14.1.2.1

Fruit juice

GMP

N°

14.1.2.1

Food Category

Fruit juice

Max Level

GMP

Notes

14.1.3.1

Fruit nectar

GMP

N°

14.1.3.1

Food Category

Fruit nectar

Max Level

GMP

Notes

02.1.3.0

Lard, tallow, fish oil, and other animal fats

GMP

XS19: Excluding products conforming to the Standard for Edible Fats and Oils not covered by Individual Standards (CXS 19-1981).

XS211: Excluding products conforming to the Standard for Named Animal Fat (CODEX STAN 211- 1999).

N°

02.1.3.0

Food Category

Lard, tallow, fish oil, and other animal fats

Max Level

GMP

Notes

01.1.2.0

Other fluid milk (plain)

GMP

410: Excluding lactose reduced milks.

N°

01.1.2.0

Food Category

Other fluid milk (plain)

Max Level

GMP

Notes

410: Excluding lactose reduced milks.

12.1.2.0

Salt Substitutes

GMP

N°

12.1.2.0

Food Category

Salt Substitutes

Max Level

GMP

Notes

09.2.5.0

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

GMP

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).

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

04.2.1.1

Untreated fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes [(including soybeans)], and aloe vera), seaweeds, and nuts and seeds

500 mg/kg

262: For use in edible fungi and fungus products only.

N°

04.2.1.1

Food Category

Untreated fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes [(including soybeans)], and aloe vera), seaweeds, and nuts and seeds

Max Level

500 mg/kg

Notes

262: For use in edible fungi and fungus products only.

14.1.2.2

Vegetable juice

GMP

N°

14.1.2.2

Food Category

Vegetable juice

Max Level

GMP

Notes

14.1.3.2

Vegetable nectar

GMP

N°

14.1.3.2

Food Category

Vegetable nectar

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

Ascorbic acid, L- 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, Ascorbic acid, L- 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.

Ascorbic acid, L- is acceptable in foods conforming to the following commodity standards: CS 88-1981, CS 89-1981, CS 96-1981, CS 97-1981, CS 98-1981, CS 13-1981, CS 57-1981, CS 302-2011, CS 319-2015 (as antioxidant in canned pineapples), CS 249-2006, CS 251-2006, CS 275-1973.

Ascorbic acid, L- is a: Acidity regulator, Antioxidant.
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 256-2007.
Any Antioxidant listed in Table 3 can be acceptable for use in all products conforming to CS 117-1981, CS 291-2010, CS 256-2007, CS 319-2015 (canned mangoes only).