GSFA Provisions for Sucrose Oligoesters, Type I and Type II

Food Category

Max Level

Notes

14.2.7.0

Max Level

5000 mg/kg

Notes

536: For use as an emulsifier only.

06.6.0.0

Max Level

10000 mg/kg

Notes

-

01.3.2.0

20000 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).

01.3.2.0

Food Category

Max Level

20000 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).

07.1.0.0

3000 mg/kg

-

07.1.0.0

Max Level

3000 mg/kg

Notes

-

06.3.0.0

Max Level

10000 mg/kg

Notes

-

06.5.0.0

Max Level

5000 mg/kg

Notes

-

01.6.5.0

10000 mg/kg

-

01.6.5.0

Food Category

Max Level

10000 mg/kg

Notes

-

05.3.0.0

12000 mg/kg

-

05.3.0.0

Food Category

Max Level

12000 mg/kg

Notes

-

12.6.4.0

10000 mg/kg

XS302: Excluding products conforming to the Standard for Fish Sauce (CODEX STAN 302-2011).

12.6.4.0

Max Level

10000 mg/kg

Notes

XS302: Excluding products conforming to the Standard for Fish Sauce (CODEX STAN 302-2011).

05.1.1.0

10000 mg/kg

97: On the final cocoa and chocolate product basis.

XS141: Excluding products conforming to the Standard for Cocoa (Cacao) Mass (Cocoa/chocolate liquor) and Cocoa Cake (CODEX STAN 141-1983).

05.1.1.0

Max Level

10000 mg/kg

Notes

97: On the final cocoa and chocolate product basis.

XS141: Excluding products conforming to the Standard for Cocoa (Cacao) Mass (Cocoa/chocolate liquor) and Cocoa Cake (CODEX STAN 141-1983).

05.1.2.0

10000 mg/kg

-

05.1.2.0

Food Category

Max Level

10000 mg/kg

Notes

-

05.1.3.0

10000 mg/kg

XS86: Excluding products conforming to the Standard for Cocoa Butter (CODEX STAN 86-1981).

05.1.3.0

Max Level

10000 mg/kg

Notes

XS86: Excluding products conforming to the Standard for Cocoa Butter (CODEX STAN 86-1981).

14.1.5.0

Max Level

1000 mg/kg

Notes

176: For use in canned liquid coffee only.

05.2.0.0

5000 mg/kg

XS309R: Excluding products conforming to the Codex Regional Standard for Halawa Tehenia (CODEX STAN 309R-211).

05.2.0.0

Max Level

5000 mg/kg

Notes

XS309R: Excluding products conforming to the Codex Regional Standard for Halawa Tehenia (CODEX STAN 309R-211).

09.2.4.1

4500 mg/kg

241: For use in surimi products only.

09.2.4.1

Max Level

4500 mg/kg

Notes

241: For use in surimi products only.

01.4.4.0

10000 mg/kg

-

01.4.4.0

Food Category

Max Level

10000 mg/kg

Notes

-

01.7.0.0

Max Level

5000 mg/kg

Notes

-

05.4.0.0

5000 mg/kg

387: Except for use at 20000 mg/kg in powdered sugar for fine bakery wares.

05.4.0.0

Max Level

5000 mg/kg

Notes

387: Except for use at 20000 mg/kg in powdered sugar for fine bakery wares.

13.4.0.0

Max Level

5000 mg/kg

Notes

-

14.2.6.0

5000 mg/kg

431: Excluding use in whiskey.

14.2.6.0

Max Level

5000 mg/kg

Notes

431: Excluding use in whiskey.

06.4.2.0

4000 mg/kg

211: For use in noodles only.

06.4.2.0

Max Level

4000 mg/kg

Notes

211: For use in noodles only.

03.0.0.0

Max Level

5000 mg/kg

Notes

-

10.4.0.0

5000 mg/kg

-

10.4.0.0

Max Level

5000 mg/kg

Notes

-

12.6.1.0

2000 mg/kg

426: Except for use in concentrated marinades applied to food at 20,000 mg/kg.

12.6.1.0

Max Level

2000 mg/kg

Notes

426: Except for use in concentrated marinades applied to food at 20,000 mg/kg.

02.3.0.0

5000 mg/kg

102: For use in fat emulsions for baking purposes only.

363: For use at 50,000 mg/kg for emulsified oils used in the production of noodles or bakery products.

02.3.0.0

Max Level

5000 mg/kg

Notes

102: For use in fat emulsions for baking purposes only.

363: For use at 50,000 mg/kg for emulsified oils used in the production of noodles or bakery products.

02.2.2.0

10000 mg/kg

360: In dairy fat spreads limited to products with < 70% fat content or baking purposes only.

02.2.2.0

Max Level

10000 mg/kg

Notes

360: In dairy fat spreads limited to products with < 70% fat content or baking purposes only.

02.4.0.0

Max Level

5000 mg/kg

Notes

-

07.2.0.0

Max Level

10000 mg/kg

Notes

-

01.1.4.0

5000 mg/kg

-

01.1.4.0

Max Level

5000 mg/kg

Notes

-

13.6.0.0

20000 mg/kg

-

13.6.0.0

Food Category

Max Level

20000 mg/kg

Notes

-

06.4.1.0

2000 mg/kg

370: For use in noodles, skin or crusts for spring rolls, wontons, and shou mai only.

06.4.1.0

Max Level

2000 mg/kg

Notes

370: For use in noodles, skin or crusts for spring rolls, wontons, and shou mai only.

04.1.2.8

1500 mg/kg

XS314R: Excluding products conforming to the Standard for Date Paste (CODEX STAN 314R-2013).

04.1.2.8

Max Level

1500 mg/kg

Notes

XS314R: Excluding products conforming to the Standard for Date Paste (CODEX STAN 314R-2013).

04.1.2.9

Max Level

5000 mg/kg

Notes

-

08.3.2.0

5000 mg/kg

15: On the fat or oil basis.

373: For use in sausage 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).

08.3.2.0

Max Level

5000 mg/kg

Notes

15: On the fat or oil basis.

373: For use in sausage 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).

08.2.2.0

5000 mg/kg

15: On the fat or oil basis.

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).

08.2.2.0

Max Level

5000 mg/kg

Notes

15: On the fat or oil basis.

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).

12.2.1.0

2000 mg/kg

422: For use in curry roux only.

XS326: Excluding products conforming to the Standard for Black, White and Green Peppers (CODEX STAN 326-2017).

XS327: Excluding products conforming to the Standard for Cumin (CODEX STAN 327-2017).

XS328: Excluding products conforming to the Standard for Dried Thyme (CODEX STAN 328-2017).

12.2.1.0

Food Category

Max Level

2000 mg/kg

Notes

422: For use in curry roux only.

XS326: Excluding products conforming to the Standard for Black, White and Green Peppers (CODEX STAN 326-2017).

XS327: Excluding products conforming to the Standard for Cumin (CODEX STAN 327-2017).

XS328: Excluding products conforming to the Standard for Dried Thyme (CODEX STAN 328-2017).

05.1.5.0

Max Level

6000 mg/kg

Notes

-

01.5.2.0

5000 mg/kg

350: For use at 10,000 mg/kg in cream powder analogues only.

XS251: Excluding products conforming to the Standard for a Blend of Skimmed Milk and Vegetable Fat in Powdered Form (CODEX STAN 251-2006).

01.5.2.0

Max Level

5000 mg/kg

Notes

350: For use at 10,000 mg/kg in cream powder analogues only.

XS251: Excluding products conforming to the Standard for a Blend of Skimmed Milk and Vegetable Fat in Powdered Form (CODEX STAN 251-2006).

01.5.1.0

10000 mg/kg

536: For use as an emulsifier only.

XS207: Excluding products conforming to the Standard for Standard for Milk Powders and Cream Powder (CXS 207-1999)

XS290: Excluding products conforming to the Standard for Standard for Edible Casein Products (CXS 290-1995).

01.5.1.0

Max Level

10000 mg/kg

Notes

536: For use as an emulsifier only.

XS207: Excluding products conforming to the Standard for Standard for Milk Powders and Cream Powder (CXS 207-1999)

XS290: Excluding products conforming to the Standard for Standard for Edible Casein Products (CXS 290-1995).

12.6.3.0

10000 mg/kg

127: On the served to the consumer basis.

12.6.3.0

Max Level

10000 mg/kg

Notes

127: On the served to the consumer basis.

12.6.2.0

10000 mg/kg

537: Except for use at 5000 mg/kg in products conforming to the Regional Standard for Chilli Sauce (CXS 306R-2011).

12.6.2.0

Max Level

10000 mg/kg

Notes

537: Except for use at 5000 mg/kg in products conforming to the Regional Standard for Chilli Sauce (CXS 306R-2011).

01.1.2.0

1000 mg/kg

410: Excluding lactose reduced milks.

01.1.2.0

Food Category

Max Level

1000 mg/kg

Notes

410: Excluding lactose reduced milks.

06.7.0.0

Max Level

10000 mg/kg

Notes

-

06.4.3.0

2000 mg/kg

194: For use in instant noodles conforming to the Standard for Instant Noodles (CODEX STAN 249-2006) only.

06.4.3.0

Max Level

2000 mg/kg

Notes

194: For use in instant noodles conforming to the Standard for Instant Noodles (CODEX STAN 249-2006) only.

01.6.4.0

3000 mg/kg

-

01.6.4.0

Food Category

Max Level

3000 mg/kg

Notes

-

12.2.2.0

20000 mg/kg

423: For use in dashi and furikake only.

424: For use as a glazing agent.

12.2.2.0

Max Level

20000 mg/kg

Notes

423: For use in dashi and furikake only.

424: For use as a glazing agent.

15.1.0.0

5000 mg/kg

433: For use in rice crackers and potato snacks only.

15.1.0.0

Max Level

5000 mg/kg

Notes

433: For use in rice crackers and potato snacks only.

12.5.0.0

2000 mg/kg

-

12.5.0.0

Food Category

Max Level

2000 mg/kg

Notes

-

06.8.1.0

20000 mg/kg

-

06.8.1.0

Food Category

Max Level

20000 mg/kg

Notes

-

01.4.2.0

Max Level

5000 mg/kg

Notes

-

04.1.1.2

1500 mg/kg

454: For use in waxes, coatings or glazes where these surface treatments are allowed for application to the surface of fresh fruit.

04.1.1.2

Max Level

1500 mg/kg

Notes

454: For use in waxes, coatings or glazes where these surface treatments are allowed for application to the surface of fresh fruit.

04.2.2.6

5000 mg/kg

536: For use as an emulsifier only.

XS259R: Excluding products conforming to the Codex Regional Standard for Tehena (CODEX STAN 259R-2007).

XS308R: Excluding products conforming to the Regional Standard for Harissa (Red Hot Pepper Paste) (CXS 308R-2011).

XS321: Excluding products conforming to the Standard for Ginseng Products (CXS 321-2015).

XS38: Excluding products conforming to the General Standard for Edible Fungi and Fungus Products (CODEX STAN 38-1981).

XS57: Excluding products conforming to the Standard for Processed Tomato Concentrates (CODEX STAN 57-1981).

04.2.2.6

Max Level

5000 mg/kg

Notes

536: For use as an emulsifier only.

XS259R: Excluding products conforming to the Codex Regional Standard for Tehena (CODEX STAN 259R-2007).

XS308R: Excluding products conforming to the Regional Standard for Harissa (Red Hot Pepper Paste) (CXS 308R-2011).

XS321: Excluding products conforming to the Standard for Ginseng Products (CXS 321-2015).

XS38: Excluding products conforming to the General Standard for Edible Fungi and Fungus Products (CODEX STAN 38-1981).

XS57: Excluding products conforming to the Standard for Processed Tomato Concentrates (CODEX STAN 57-1981).

14.1.4.0

200 mg/kg

219: Except for use in non-alcoholic aniseed-based, coconut-based, and almond-based drinks at 5 000 mg/kg.

14.1.4.0

Max Level

200 mg/kg

Notes

219: Except for use in non-alcoholic aniseed-based, coconut-based, and almond-based drinks at 5 000 mg/kg.

Showing 1 to 54 of 54 entries

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.).