Citric and fatty acid esters of glycerol (472c)
Synonyms: Citric acid esters of mono- and di-glycerides, Citroglycerides, CITREM
Functional Classes: Antioxidant, Emulsifier, Flour treatment agent, Sequestrant, Stabilizer
Click here to search the FAO JECFA database for the specifications of additive(s) with INS No. 472c
Click here to search the WHO JECFA database for evaluation of additive(s) with INS No. 472c
GSFA Provisions for Citric and fatty acid esters of glycerol
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.
13.2.0.0
5000 mg/kg
239: Excluding products conforming to the Standard for Canned Baby Foods (CODEX STAN 73-1981).
268: Singly or in combination: INS 471, 472a, 472b and 472c in products conforming to the Standard for Processed Cereal-Based Foods for Infants and Young Children (CODEX STAN 74-1981).
N°
13.2.0.0
Food Category
Max Level
5000 mg/kg
Notes
239: Excluding products conforming to the Standard for Canned Baby Foods (CODEX STAN 73-1981).
268: Singly or in combination: INS 471, 472a, 472b and 472c in products conforming to the Standard for Processed Cereal-Based Foods for Infants and Young Children (CODEX STAN 74-1981).
N°
09.2.4.1
Food Category
Max Level
GMP
Notes
241: For use in surimi products only.
01.2.1.2
GMP
234: For use as a stabilizer or thickener only.
N°
01.2.1.2
Food Category
Max Level
GMP
Notes
234: For use as a stabilizer or thickener only.
08.1.2.0
GMP
281: For use in fresh minced meat which contains other ingredients apart from comminuted meat only.
N°
08.1.2.0
Food Category
Max Level
GMP
Notes
281: For use in fresh minced meat which contains other ingredients apart from comminuted meat only.
08.1.1.0
GMP
16: For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.
326: For use in fresh meat, poultry and game products only.
N°
08.1.1.0
Food Category
Max Level
GMP
Notes
16: For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.
326: For use in fresh meat, poultry and game products only.
09.1.2.0
GMP
390: For use as an antioxidant for non-standardized food and for raw chilled shucked mollusks 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).
N°
09.1.2.0
Food Category
Max Level
GMP
Notes
390: For use as an antioxidant for non-standardized food and for raw chilled shucked mollusks 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).
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
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
GMP
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
GMP
392: For non-standardized food and for products conforming to the Standard for Live and Raw Bivalve Molluscs (CODEX STAN 292-2008): for use as an antioxidant for raw frozen molluscs.
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).
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
GMP
Notes
392: For non-standardized food and for products conforming to the Standard for Live and Raw Bivalve Molluscs (CODEX STAN 292-2008): for use as an antioxidant for raw frozen molluscs.
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).
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
GMP
16: For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.
N°
09.2.3.0
Max Level
GMP
Notes
16: For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.
13.1.0.0
9000 mg/kg
380: Except for use in powdered infant formula at 7,500 mg/kg.
381: As consumed.
N°
13.1.0.0
Max Level
9000 mg/kg
Notes
380: Except for use in powdered infant formula at 7,500 mg/kg.
381: As consumed.
02.1.3.0
100 mg/kg
521: For use in products conforming to the Standard for Edible Fats and Oils not Covered by Individual Standards (CXS 19-1981) and the Standard for Named Animal Fats (CXS 211-1999), singly or in combination: isopropyl citrates (INS 384) and citric and fatty acid esters of glycerol (INS 472c) at 100 mg/kg.
N°
02.1.3.0
Food Category
Max Level
100 mg/kg
Notes
521: For use in products conforming to the Standard for Edible Fats and Oils not Covered by Individual Standards (CXS 19-1981) and the Standard for Named Animal Fats (CXS 211-1999), singly or in combination: isopropyl citrates (INS 384) and citric and fatty acid esters of glycerol (INS 472c) at 100 mg/kg.
01.1.2.0
GMP
407: Excluding all fluid milks that are not mineral or vitamin fortified.
N°
01.1.2.0
Food Category
Max Level
GMP
Notes
407: Excluding all fluid milks that are not mineral or vitamin fortified.
11.4.0.0
GMP
258: Excluding maple syrup.
N°
11.4.0.0
Max Level
GMP
Notes
258: Excluding maple syrup.
01.4.1.0
GMP
236: Excluding products conforming to the Standard for Cream and Prepared Creams (reconstituted cream, recombined cream, prepackaged liquid cream) (CODEX STAN 288-1976).
N°
01.4.1.0
Food Category
Max Level
GMP
Notes
236: Excluding products conforming to the Standard for Cream and Prepared Creams (reconstituted cream, recombined cream, prepackaged liquid cream) (CODEX STAN 288-1976).
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).
N°
01.4.2.0
Max Level
GMP
Notes
-
02.1.2.0
100 mg/kg
511: Excluding virgin and cold pressed oils in products conforming to the Standard for Edible Fats and Oils not Covered by Individual Standards (CXS 19-1981) and the Standard for Named Vegetable Oils (CXS 210-1999).
520: Except for use in products conforming to the Standard for Edible Fats and Oils not Covered by Individual Standards (CXS 19-1981), the Standard for Named Vegetable Oils (CXS 210-1999), singly or in combination: isopropyl citrates (INS 384) and citric and fatty acid esters of glycerol (INS 472c) at 100 mg/kg.
XS33: Excluding products conforming to the Standard for Olive Oils and Olive Pomace Oils (CODEX STAN 33-1981).
N°
02.1.2.0
Food Category
Max Level
100 mg/kg
Notes
511: Excluding virgin and cold pressed oils in products conforming to the Standard for Edible Fats and Oils not Covered by Individual Standards (CXS 19-1981) and the Standard for Named Vegetable Oils (CXS 210-1999).
520: Except for use in products conforming to the Standard for Edible Fats and Oils not Covered by Individual Standards (CXS 19-1981), the Standard for Named Vegetable Oils (CXS 210-1999), singly or in combination: isopropyl citrates (INS 384) and citric and fatty acid esters of glycerol (INS 472c) at 100 mg/kg.
XS33: Excluding products conforming to the Standard for Olive Oils and Olive Pomace Oils (CODEX STAN 33-1981).
Showing 1 to 23 of 23 entries
GSFA Table 3 Provisions
Citric and fatty acid esters of glycerol 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, Citric and fatty acid esters of glycerol 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.
Citric and fatty acid esters of glycerol is acceptable in foods conforming to the following commodity standards: CS 275-1973.
Citric and fatty acid esters of glycerol is a: Antioxidant, Emulsifier, Stabilizer, Thickener.
Any Antioxidant listed in Table 3 can be acceptable for use in all products conforming to CS 117-1981, CS 291-2010, CS 319-2015 (canned mangoes only), CS 256-2007.
Any Emulsifier listed in Table 3 can be acceptable for use in all products conforming to CS 117-1981, CS 309R-2011, CS 256-2007.
Any Stabilizer listed in Table 3 can be acceptable for use in all products conforming to CS 117-1981, 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