Riboflavin from Bacillus subtilis (101(iii))
Functional Classes: Colour
Click here to search the WHO JECFA database for evaluation of additive(s) with INS No. 101(iii)
GSFA Provisions for Riboflavin from Bacillus subtilis
N°
Food Category
Max Level
Notes
N°
14.2.7.0
Max Level
100 mg/kg
Notes
-
N°
06.6.0.0
Max Level
300 mg/kg
Notes
-
01.3.2.0
300 mg/kg
XS250: Excluding products conforming to the Standard for a Blend of Evaporated Skimmed Milk and Vegetable Fat (CODEX STAN 250-2006).
XS252: Excluding products conforming to the Standard for a Blend of Sweetened Condensed Skimmed Milk and Vegetable Fat (CODEX STAN 252-2006).
N°
01.3.2.0
Food Category
Max Level
300 mg/kg
Notes
XS250: Excluding products conforming to the Standard for a Blend of Evaporated Skimmed Milk and Vegetable Fat (CODEX STAN 250-2006).
XS252: Excluding products conforming to the Standard for a Blend of Sweetened Condensed Skimmed Milk and Vegetable Fat (CODEX STAN 252-2006).
04.1.2.4
300 mg/kg
267: Excluding products conforming to the Standard for Certain Canned Fruits (CODEX STAN 319-2015) except for use in special holiday packs for canned pears conforming to the standard.
N°
04.1.2.4
Food Category
Max Level
300 mg/kg
Notes
267: Excluding products conforming to the Standard for Certain Canned Fruits (CODEX STAN 319-2015) except for use in special holiday packs for canned pears conforming to the standard.
N°
06.5.0.0
Max Level
300 mg/kg
Notes
-
05.2.0.0
1000 mg/kg
XS309R: Excluding products conforming to the Codex Regional Standard for Halawa Tehenia (CODEX STAN 309R-211).
N°
05.2.0.0
Max Level
1000 mg/kg
Notes
XS309R: Excluding products conforming to the Codex Regional Standard for Halawa Tehenia (CODEX STAN 309R-211).
09.2.4.1
300 mg/kg
95: For non-standardized foods: for use in surimi and fish roe products only.
N°
09.2.4.1
Food Category
Max Level
300 mg/kg
Notes
95: For non-standardized foods: for use in surimi and fish roe products only.
N°
01.7.0.0
Max Level
300 mg/kg
Notes
-
05.4.0.0
1000 mg/kg
-
N°
05.4.0.0
Max Level
1000 mg/kg
Notes
-
N°
13.5.0.0
Max Level
300 mg/kg
Notes
-
N°
13.3.0.0
Max Level
300 mg/kg
Notes
-
N°
13.4.0.0
Max Level
300 mg/kg
Notes
-
08.4.0.0
1000 mg/kg
16: For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.
N°
08.4.0.0
Food Category
Max Level
1000 mg/kg
Notes
16: For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.
N°
02.3.0.0
Max Level
300 mg/kg
Notes
-
N°
02.2.2.0
Food Category
Max Level
300 mg/kg
Notes
-
02.4.0.0
300 mg/kg
-
N°
02.4.0.0
Max Level
300 mg/kg
Notes
-
N°
07.2.0.0
Food Category
Max Level
300 mg/kg
Notes
-
09.3.1.0
300 mg/kg
16: For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.
N°
09.3.1.0
Max Level
300 mg/kg
Notes
16: For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.
09.3.2.0
300 mg/kg
16: For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.
N°
09.3.2.0
Max Level
300 mg/kg
Notes
16: For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.
N°
01.1.4.0
Food Category
Max Level
300 mg/kg
Notes
52: Excluding chocolate milk.
10.1.0.0
300 mg/kg
4: For use in decoration, stamping, marking or branding the product only.
N°
10.1.0.0
Food Category
Max Level
300 mg/kg
Notes
4: For use in decoration, stamping, marking or branding the product only.
09.2.4.3
300 mg/kg
16: For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.
N°
09.2.4.3
Max Level
300 mg/kg
Notes
16: For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.
09.2.2.0
300 mg/kg
16: For use in glaze, coatings or decorations for fruit, vegetables, meat or fish 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
300 mg/kg
Notes
16: For use in glaze, coatings or decorations for fruit, vegetables, meat or fish 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).
09.2.1.0
1000 mg/kg
95: For non-standardized foods: for use in surimi and fish roe products only.
XS165: Excluding products conforming to the Standard for Quick Frozen Blocks of Fish Fillet, Minced Fish Flesh and Mixtures of Fillets and Minced Fish Flesh (CODEX STAN 165-1989).
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).
XS292: Excluding products 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).
XS36: Excluding products conforming to the Standard for Quick Frozen Finfish, Uneviscerated and Eviscerated (CODEX STAN 36-1981).
XS92: Excluding products conforming to the Standard for Quick Frozen Shrimps and Prawns (CODEX STAN 92-1981).
XS95: Excluding products conforming to the Standard for Quick Frozen Lobsters (CODEX STAN 95-1981).
N°
09.2.1.0
Max Level
1000 mg/kg
Notes
95: For non-standardized foods: for use in surimi and fish roe products only.
XS165: Excluding products conforming to the Standard for Quick Frozen Blocks of Fish Fillet, Minced Fish Flesh and Mixtures of Fillets and Minced Fish Flesh (CODEX STAN 165-1989).
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).
XS292: Excluding products 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).
XS36: Excluding products conforming to the Standard for Quick Frozen Finfish, Uneviscerated and Eviscerated (CODEX STAN 36-1981).
XS92: Excluding products conforming to the Standard for Quick Frozen Shrimps and Prawns (CODEX STAN 92-1981).
XS95: Excluding products conforming to the Standard for Quick Frozen Lobsters (CODEX STAN 95-1981).
09.2.3.0
300 mg/kg
16: For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.
N°
09.2.3.0
Max Level
300 mg/kg
Notes
16: For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.
04.1.2.8
300 mg/kg
182: Excluding coconut milk.
N°
04.1.2.8
Max Level
300 mg/kg
Notes
182: Excluding coconut milk.
N°
04.1.2.9
Max Level
300 mg/kg
Notes
-
04.1.2.6
500 mg/kg
-
N°
04.1.2.6
Max Level
500 mg/kg
Notes
-
09.4.0.0
500 mg/kg
95: For non-standardized foods: for use in surimi and fish roe products only.
XS119: Excluding products conforming to the Standard for Canned Finfish (CODEX STAN 119-1981).
XS3: Excluding products conforming to the Standard for Canned Salmon (CODEX STAN 3-1981).
XS37: Excluding products conforming to the Standard for Canned Shrimps or Prawns (CODEX STAN 37-1991).
XS70: Excluding products conforming to the Standard for Canned Tuna and Bonito (70-1981).
XS90: Excluding products conforming to the Standard for Canned Crab Meat (CODEX STAN 90-1981).
XS94: Excluding products conforming to the Standard for Canned Sardines and Sardine-Type Products (CODEX STAN 94-1981).
N°
09.4.0.0
Max Level
500 mg/kg
Notes
95: For non-standardized foods: for use in surimi and fish roe products only.
XS119: Excluding products conforming to the Standard for Canned Finfish (CODEX STAN 119-1981).
XS3: Excluding products conforming to the Standard for Canned Salmon (CODEX STAN 3-1981).
XS37: Excluding products conforming to the Standard for Canned Shrimps or Prawns (CODEX STAN 37-1991).
XS70: Excluding products conforming to the Standard for Canned Tuna and Bonito (70-1981).
XS90: Excluding products conforming to the Standard for Canned Crab Meat (CODEX STAN 90-1981).
XS94: Excluding products conforming to the Standard for Canned Sardines and Sardine-Type Products (CODEX STAN 94-1981).
N°
05.1.5.0
Food Category
Max Level
1000 mg/kg
Notes
-
01.5.2.0
300 mg/kg
XS251: Excluding products conforming to the Standard for a Blend of Skimmed Milk and Vegetable Fat in Powdered Form (CODEX STAN 251-2006).
N°
01.5.2.0
Food Category
Max Level
300 mg/kg
Notes
XS251: Excluding products conforming to the Standard for a Blend of Skimmed Milk and Vegetable Fat in Powdered Form (CODEX STAN 251-2006).
N°
11.4.0.0
Max Level
300 mg/kg
Notes
-
06.4.3.0
300 mg/kg
153: For use in instant noodles only.
473: Except for use in products conforming to the Standard for Instant Noodles (CXS 249-2006) at 200 mg/kg.
N°
06.4.3.0
Food Category
Max Level
300 mg/kg
Notes
153: For use in instant noodles only.
473: Except for use in products conforming to the Standard for Instant Noodles (CXS 249-2006) at 200 mg/kg.
08.3.0.0
1000 mg/kg
16: For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.
XS88: Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981).
XS89: Excluding products conforming to Standard for Luncheon Meat (CODEX STAN 89-1981).
XS98: Excluding products conforming to the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981).
N°
08.3.0.0
Food Category
Max Level
1000 mg/kg
Notes
16: For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.
XS88: Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981).
XS89: Excluding products conforming to Standard for Luncheon Meat (CODEX STAN 89-1981).
XS98: Excluding products conforming to the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981).
08.2.0.0
1000 mg/kg
16: For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.
XS96: Excluding products conforming to the Standard for Cooked Cured Ham (CODEX STAN 96-1981).
XS97: Excluding products conforming to the Standard for Cooked Cured Pork Shoulder (CODEX STAN 97-1981).
N°
08.2.0.0
Max Level
1000 mg/kg
Notes
16: For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.
XS96: Excluding products conforming to the Standard for Cooked Cured Ham (CODEX STAN 96-1981).
XS97: Excluding products conforming to the Standard for Cooked Cured Pork Shoulder (CODEX STAN 97-1981).
15.2.0.0
1000 mg/kg
-
N°
15.2.0.0
Max Level
1000 mg/kg
Notes
-
01.6.2.1
300 mg/kg
462: For use in cheese mass only for products conforming to the Standards for Cheddar (CXS 263-1966) and Danbo (CXS 264-1966).
504: Except for use in products conforming to the General Standard for Cheese (CXS 283-1978) at GMP.
XS208: Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).
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
Max Level
300 mg/kg
Notes
462: For use in cheese mass only for products conforming to the Standards for Cheddar (CXS 263-1966) and Danbo (CXS 264-1966).
504: Except for use in products conforming to the General Standard for Cheese (CXS 283-1978) at GMP.
XS208: Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).
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°
12.7.0.0
Max Level
300 mg/kg
Notes
-
09.3.3.0
300 mg/kg
XS291: Excluding products conforming to the Standard for Sturgeon Caviar (CODEX STAN 291-2010).
N°
09.3.3.0
Food Category
Max Level
300 mg/kg
Notes
XS291: Excluding products conforming to the Standard for Sturgeon Caviar (CODEX STAN 291-2010).
12.6.0.0
350 mg/kg
XS302: Excluding products conforming to the Standard for Fish Sauce (CODEX STAN 302-2011).
N°
12.6.0.0
Food Category
Max Level
350 mg/kg
Notes
XS302: Excluding products conforming to the Standard for Fish Sauce (CODEX STAN 302-2011).
N°
09.3.4.0
Max Level
300 mg/kg
Notes
-
09.2.5.0
300 mg/kg
22: For use in smoked fish paste 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
300 mg/kg
Notes
22: For use in smoked fish paste 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°
15.1.0.0
Max Level
1000 mg/kg
Notes
-
12.5.0.0
200 mg/kg
344: For use of riboflavin, synthetic (INS 101(i)) only in products conforming to the Codex Standard for Bouillons and Consommés (CODEX STAN 117-1981).
N°
12.5.0.0
Food Category
Max Level
200 mg/kg
Notes
344: For use of riboflavin, synthetic (INS 101(i)) only in products conforming to the Codex Standard for Bouillons and Consommés (CODEX STAN 117-1981).
N°
11.3.0.0
Max Level
300 mg/kg
Notes
-
04.1.1.2
300 mg/kg
16: For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.
4: For use in decoration, stamping, marking or branding the product only.
N°
04.1.1.2
Food Category
Max Level
300 mg/kg
Notes
16: For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.
4: For use in decoration, stamping, marking or branding the product only.
04.2.1.2
300 mg/kg
16: For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.
4: For use in decoration, stamping, marking or branding the product only.
N°
04.2.1.2
Max Level
300 mg/kg
Notes
16: For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.
4: For use in decoration, stamping, marking or branding the product only.
01.6.1.0
300 mg/kg
491: Except for use in products conforming to the Group Standard for Unripened Cheese including Fresh Cheese (CXS 221-2001) at GMP.
XS273: Excluding products conforming to the Standard for Cottage Cheese (CXS 273-1968).
XS275: Excluding products conforming to the Standard for Cream Cheese (CXS 275-1973).
N°
01.6.1.0
Food Category
Max Level
300 mg/kg
Notes
491: Except for use in products conforming to the Group Standard for Unripened Cheese including Fresh Cheese (CXS 221-2001) at GMP.
XS273: Excluding products conforming to the Standard for Cottage Cheese (CXS 273-1968).
XS275: Excluding products conforming to the Standard for Cream Cheese (CXS 275-1973).
N°
04.2.2.6
Max Level
300 mg/kg
Notes
92: Excluding tomato-based sauces.
N°
04.2.2.3
Max Level
500 mg/kg
Notes
-
N°
14.1.4.0
Max Level
50 mg/kg
Notes
-