Enzymatically produced steviol glycosides (960c)

14.2.7.0

Aromatized alcoholic beverages (e.g. beer, wine and spirituous cooler-type beverages, low alcoholic refreshers)

200 mg/kg

26: As steviol equivalents.

06.3.0.0

Breakfast cereals, including rolled oats

350 mg/kg

26: As steviol equivalents.

04.1.2.7

Candied fruit

40 mg/kg

26: As steviol equivalents.

04.1.2.4

Canned or bottled (pasteurized) fruit

330 mg/kg

26: As steviol equivalents.

XS319: Excluding products conforming to the Standard for Certain Canned Fruits (CODEX STAN 319-2015).

04.2.2.4

Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds

70 mg/kg

26: As steviol equivalents.

06.5.0.0

Cereal and starch based desserts (e.g. rice pudding, tapioca pudding)

165 mg/kg

26: As steviol equivalents.

05.3.0.0

Chewing gum

3500 mg/kg

26: As steviol equivalents.

12.6.4.0

Clear sauces (e.g. fish sauce)

350 mg/kg

26: As steviol equivalents.

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

05.1.4.0

Cocoa and chocolate products

350 mg/kg

26: As steviol equivalents.

477: Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars.

05.1.3.0

Cocoa-based spreads, including fillings

350 mg/kg

26: As steviol equivalents.

477: Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars.

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

14.1.5.0

Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa

200 mg/kg

160: For use in ready-to-drink products and pre-mixes for ready-to-drink products only.

26: As steviol equivalents.

05.2.0.0

Confectionery including hard and soft candy, nougats, etc. other than food categories 05.1, 05.3 and 05.4

700 mg/kg

199: Except for use in microsweets and breath freshening mints at 6 000 mg/kg as steviol equivalents.

26: As steviol equivalents.

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

04.1.2.12

Cooked fruit

40 mg/kg

26: As steviol equivalents.

04.2.2.8

Cooked or fried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds

40 mg/kg

26: As steviol equivalents.

01.7.0.0

Dairy-based desserts (e.g. pudding, fruit or flavoured yoghurt)

330 mg/kg

26: As steviol equivalents.

05.4.0.0

Decorations (e.g. for fine bakery wares), toppings (non-fruit) and sweet sauces

330 mg/kg

26: As steviol equivalents.

477: Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars.

13.5.0.0

Dietetic foods (e.g. supplementary foods for dietary use) excluding products of food categories 13.1 - 13.4 and 13.6

660 mg/kg

198: For use in solid products (e.g., energy, meal replacement or fortified bars) only.

26: As steviol equivalents.

294: Except for use in liquid products at 600 mg/kg as steviol equivalents.

13.3.0.0

Dietetic foods intended for special medical purposes (excluding products of food category 13.1)

350 mg/kg

26: As steviol equivalents.

13.4.0.0

Dietetic formulae for slimming purposes and weight reduction

270 mg/kg

26: As steviol equivalents.

04.2.2.2

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

40 mg/kg

26: As steviol equivalents.

03.0.0.0

Edible ices, including sherbet and sorbet

270 mg/kg

26: As steviol equivalents.

10.4.0.0

Egg-based desserts (e.g. custard)

330 mg/kg

26: As steviol equivalents.

12.6.1.0

Emulsified sauces and dips (e.g. mayonnaise, salad dressing, onion dip)

350 mg/kg

26: As steviol equivalents.

02.4.0.0

Fat-based desserts excluding dairy-based dessert products of food category 01.7

330 mg/kg

26: As steviol equivalents.

04.1.2.10

Fermented fruit products

115 mg/kg

26: As steviol equivalents.

12.9.2.1

Fermented soybean sauce

30 mg/kg

26: As steviol equivalents.

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

200 mg/kg

26: As steviol equivalents.

09.3.1.0

Fish and fish products, including mollusks, crustaceans, and echinoderms, marinated and/or in jelly

100 mg/kg

144: For use in sweet and sour products only.

26: As steviol equivalents.

09.3.2.0

Fish and fish products, including mollusks, crustaceans, and echinoderms, pickled and/or in brine

165 mg/kg

26: As steviol equivalents.

01.1.4.0

Flavoured fluid milk drinks

200 mg/kg

26: As steviol equivalents.

XS243: Excluding products conforming to the Standard for Fermented Milks (CODEX STAN 243-2003).

13.6.0.0

Food supplements

2500 mg/kg

203: For use in chewable supplements only.

26: As steviol equivalents.

14.1.3.0

Fruit and vegetable nectars

200 mg/kg

26: As steviol equivalents.

04.1.2.11

Fruit fillings for pastries

330 mg/kg

26: As steviol equivalents.

04.1.2.3

Fruit in vinegar, oil, or brine

100 mg/kg

26: As steviol equivalents.

04.1.2.8

Fruit preparations, including pulp, purees, fruit toppings and coconut milk

330 mg/kg

26: As steviol equivalents.

04.1.2.9

Fruit-based desserts, including fruit-flavoured water-based desserts

350 mg/kg

26: As steviol equivalents.

04.1.2.6

Fruit-based spreads (e.g. chutney) excluding products of food category 04.1.2.5

330 mg/kg

26: As steviol equivalents.

09.4.0.0

Fully preserved, including canned or fermented fish and fish products, including mollusks, crustaceans, and echinoderms

100 mg/kg

26: As steviol equivalents.

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).

08.3.2.0

Heat-treated processed comminuted meat, poultry, and game products

100 mg/kg

202: For use in brine used in the production of sausage only.

26: As steviol equivalents.

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).

04.1.2.5

Jams, jellies, marmelades

360 mg/kg

26: As steviol equivalents.

01.5.2.0

Milk and cream powder analogues

330 mg/kg

201: For use in flavoured products only.

26: As steviol equivalents.

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

12.6.3.0

Mixes for sauces and gravies

350 mg/kg

127: On the served to the consumer basis.

26: As steviol equivalents.

12.4.0.0

Mustards

130 mg/kg

26: As steviol equivalents.

12.6.2.0

Non-emulsified sauces (e.g. ketchup, cheese sauce, cream sauce, brown gravy)

350 mg/kg

26: As steviol equivalents.

12.9.2.2

Non-fermented soybean sauce

165 mg/kg

26: As steviol equivalents.

12.9.2.3

Other soybean sauces

165 mg/kg

26: As steviol equivalents.

15.0.0.0

Ready-to-eat savouries

170 mg/kg

26: As steviol equivalents.

12.7.0.0

Salads (e.g. macaroni salad, potato salad) and sandwich spreads excluding cocoa- and nut-based spreads of food categories 04.2.2.5 and 05.1.3

115 mg/kg

26: As steviol equivalents.

09.3.3.0

Salmon substitutes, caviar, and other fish roe products

100 mg/kg

26: As steviol equivalents.

XS291: Excluding products conforming to the Standard for Sturgeon Caviar (CODEX STAN 291-2010).

12.2.2.0

Seasonings and condiments

30 mg/kg

26: As steviol equivalents.

12.5.0.0

Soups and broths

50 mg/kg

26: As steviol equivalents.

XS117: Excluding products conforming to the Codex Standard for Bouillons and Consommés (CODEX STAN 117-1981).

06.8.1.0

Soybean-based beverages

200 mg/kg

26: As steviol equivalents.

11.6.0.0

Table-top sweeteners, including those containing high-intensity sweeteners

GMP

26: As steviol equivalents.

04.2.2.6

Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed pulps and preparations (e.g. vegetable desserts and sauces, candied vegetables) other than food category 04.2.2.5

165 mg/kg

26: As steviol equivalents.

04.2.2.5

Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed purees and spreads (e.g., peanut butter)

330 mg/kg

26: As steviol equivalents.

04.2.2.3

Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds in vinegar, oil, brine, or soybean sauce

330 mg/kg

26: As steviol equivalents.

14.1.4.0

Water-based flavoured drinks, including "sport," "energy," or "electrolyte" drinks and particulated drinks

200 mg/kg

26: As steviol equivalents.