Pullulan (1204)
Functional Classes: Glazing agent, Thickener
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GSFA Provisions for Pullulan
N°
Food Category
Max Level
Notes
14.1.5.0
GMP
160: For use in ready-to-drink products and pre-mixes for ready-to-drink products only.
N°
14.1.5.0
Max Level
GMP
Notes
160: For use in ready-to-drink products and pre-mixes for ready-to-drink products only.
N°
09.2.4.1
Food Category
Max Level
GMP
Notes
241: For use in surimi products only.
06.4.2.0
GMP
256: For use in noodles, gluten-free pasta and pasta intended for hypoproteic diets only.
N°
06.4.2.0
Food Category
Max Level
GMP
Notes
256: For use in noodles, gluten-free pasta and pasta intended for hypoproteic diets only.
06.2.1.0
GMP
25: For use at GMP in full fat soy flour only.
XS152: Excluding products conforming to the Standard for Wheat Flour (CXS 152-1985).
N°
06.2.1.0
Food Category
Max Level
GMP
Notes
25: For use at GMP in full fat soy flour only.
XS152: Excluding products conforming to the Standard for Wheat Flour (CXS 152-1985).
N°
06.4.1.0
Food Category
Max Level
GMP
Notes
211: For use in noodles only.
09.2.4.3
GMP
41: For use in breading or batter coatings only.
N°
09.2.4.3
Max Level
GMP
Notes
41: For use in breading or batter coatings only.
09.2.2.0
GMP
41: For use in breading or batter coatings only.
XS166: Excluding products conforming to the Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets – Breaded or in Batter (CODEX STAN 166-1989).
N°
09.2.2.0
Max Level
GMP
Notes
41: For use in breading or batter coatings only.
XS166: Excluding products conforming to the Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets – Breaded or in Batter (CODEX STAN 166-1989).
N°
09.2.3.0
Max Level
GMP
Notes
-
11.4.0.0
GMP
258: Excluding maple syrup.
N°
11.4.0.0
Max Level
GMP
Notes
258: Excluding maple syrup.
09.2.5.0
GMP
300: For use in salted squid only.
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).
XS244: Excluding products conforming to the Standard for Salted Atlantic Herring and Salted Sprat (CODEX STAN 244-2004).
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
Max Level
GMP
Notes
300: For use in salted squid only.
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).
XS244: Excluding products conforming to the Standard for Salted Atlantic Herring and Salted Sprat (CODEX STAN 244-2004).
XS311: Excluding products conforming to the Standard for Smoked Fish, Smoked-flavoured Fish and Smoke-dried Fish (CODEX STAN 311-2013).
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GSFA Table 3 Provisions
Pullulan 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, Pullulan 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.
Pullulan is a: Stabilizer, Thickener.
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 117-1981.
N°
Food Category
01.1.4.0
N°
01.1.4.0
Food Category
01.3.0.0
N°
01.3.0.0
Food Category
01.4.3.0
N°
01.4.3.0
Food Category
01.4.4.0
N°
01.4.4.0
Food Category
N°
01.5.0.0
01.6.1.0
N°
01.6.1.0
Food Category
01.6.2.0
N°
01.6.2.0
Food Category
01.6.4.0
N°
01.6.4.0
Food Category
01.6.5.0
N°
01.6.5.0
Food Category
N°
01.7.0.0
N°
01.8.1.0
Food Category
N°
02.2.2.0
Food Category
N°
02.4.0.0
N°
03.0.0.0
Food Category
04.1.2.0
N°
04.1.2.0
Food Category
05.0.0.0
N°
05.0.0.0
Food Category
N°
06.3.0.0
Food Category
N°
06.4.3.0
Food Category
N°
06.5.0.0
N°
06.6.0.0
N°
06.7.0.0
N°
06.8.0.0
07.0.0.0
N°
07.0.0.0
Food Category
N°
08.2.0.0
N°
08.3.0.0
Food Category
N°
08.4.0.0
Food Category
N°
09.3.0.0
N°
10.2.3.0
Food Category
N°
10.3.0.0
10.4.0.0
N°
10.4.0.0
Food Category
N°
11.6.0.0
12.2.2.0
N°
12.2.2.0
Food Category
12.3.0.0
N°
12.3.0.0
Food Category
12.4.0.0
N°
12.4.0.0
Food Category
12.5.0.0
N°
12.5.0.0
Food Category
12.6.0.0
N°
12.6.0.0
Food Category
12.8.0.0
N°
12.8.0.0
Food Category
N°
12.9.0.0
Food Category
N°
12.10.0.0
Food Category
N°
13.3.0.0
N°
13.4.0.0
13.6.0.0
N°
13.6.0.0
Food Category
14.2.1.0
N°
14.2.1.0
Food Category
14.2.2.0
N°
14.2.2.0
Food Category
14.2.4.0
N°
14.2.4.0
Food Category
14.2.5.0
N°
14.2.5.0
Food Category
N°
14.2.6.0
15.0.0.0
N°
15.0.0.0
Food Category
16.0.0.0
N°
16.0.0.0