Sucrose Oligoesters, Type I and Type II (473a)
Functional Classes: Emulsifier, Glazing agent, Stabilizer
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GSFA Provisions for Sucrose Oligoesters, Type I and Type II
N°
Food Category
Max Level
Notes
14.2.7.0
5000 mg/kg
536: For use as an emulsifier only.
N°
14.2.7.0
Max Level
5000 mg/kg
Notes
536: For use as an emulsifier only.
N°
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).
N°
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).
N°
06.5.0.0
Max Level
5000 mg/kg
Notes
-
12.6.4.0
10000 mg/kg
XS302: Excluding products conforming to the Standard for Fish Sauce (CODEX STAN 302-2011).
N°
12.6.4.0
Food Category
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).
N°
05.1.1.0
Food Category
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).
05.1.3.0
10000 mg/kg
XS86: Excluding products conforming to the Standard for Cocoa Butter (CODEX STAN 86-1981).
N°
05.1.3.0
Food Category
Max Level
10000 mg/kg
Notes
XS86: Excluding products conforming to the Standard for Cocoa Butter (CODEX STAN 86-1981).
14.1.5.0
1000 mg/kg
176: For use in canned liquid coffee only.
N°
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).
N°
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).
N°
09.2.4.1
Food Category
Max Level
4500 mg/kg
Notes
241: For use in surimi products only.
N°
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.
N°
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.
N°
13.3.0.0
Max Level
5000 mg/kg
Notes
-
N°
13.4.0.0
Max Level
5000 mg/kg
Notes
-
14.2.6.0
5000 mg/kg
431: Excluding use in whiskey.
N°
14.2.6.0
Max Level
5000 mg/kg
Notes
431: Excluding use in whiskey.
N°
06.4.2.0
Food Category
Max Level
4000 mg/kg
Notes
211: For use in noodles only.
12.6.1.0
2000 mg/kg
426: Except for use in concentrated marinades applied to food at 20,000 mg/kg.
N°
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.
N°
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.
N°
02.2.2.0
Food Category
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
5000 mg/kg
-
N°
02.4.0.0
Max Level
5000 mg/kg
Notes
-
N°
07.2.0.0
Food Category
Max Level
10000 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.
N°
06.4.1.0
Food Category
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).
N°
04.1.2.8
Max Level
1500 mg/kg
Notes
XS314R: Excluding products conforming to the Standard for Date Paste (CODEX STAN 314R-2013).
N°
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).
N°
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).
N°
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).
N°
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).
N°
05.1.5.0
Food Category
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).
N°
01.5.2.0
Food Category
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).
N°
01.5.1.0
Food Category
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).
N°
12.6.3.0
Food Category
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).
N°
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).
N°
01.1.2.0
Food Category
Max Level
1000 mg/kg
Notes
410: Excluding lactose reduced milks.
06.7.0.0
10000 mg/kg
-
N°
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.
N°
06.4.3.0
Food Category
Max Level
2000 mg/kg
Notes
194: For use in instant noodles conforming to the Standard for Instant Noodles (CODEX STAN 249-2006) only.
12.2.2.0
20000 mg/kg
423: For use in dashi and furikake only.
424: For use as a glazing agent.
N°
12.2.2.0
Food Category
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.
N°
15.1.0.0
Max Level
5000 mg/kg
Notes
433: For use in rice crackers and potato snacks only.
01.4.2.0
5000 mg/kg
-
N°
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.
N°
04.1.1.2
Food Category
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).
N°
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.
N°
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.