Gellan gum (418)
Functional Classes: Gelling agent, Stabilizer, Thickener
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GSFA Provisions for Gellan gum
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.
N°
09.2.4.1
Food Category
Max Level
GMP
Notes
241: For use in surimi products only.
06.4.2.0
GMP
256: For use in noodles, gluten-free pasta and pasta intended for hypoproteic diets only.
N°
06.4.2.0
Food Category
Max Level
GMP
Notes
256: For use in noodles, gluten-free pasta and pasta intended for hypoproteic diets 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.
01.2.1.1
GMP
234: For use as a stabilizer or thickener only.
235: For use in reconstituted and recombined products only.
N°
01.2.1.1
Max Level
GMP
Notes
234: For use as a stabilizer or thickener only.
235: For use in reconstituted and recombined products 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.
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
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
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
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
GMP
Notes
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°
09.2.3.0
Max Level
GMP
Notes
-
01.1.2.0
GMP
407: Excluding all fluid milks that are not mineral or vitamin fortified.
438: For use as emulsifier or stabilizer only.
N°
01.1.2.0
Food Category
Max Level
GMP
Notes
407: Excluding all fluid milks that are not mineral or vitamin fortified.
438: For use as emulsifier or stabilizer only.
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).
N°
01.4.2.0
Max Level
GMP
Notes
-
Showing 1 to 19 of 19 entries
GSFA Table 3 Provisions
Gellan gum 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, Gellan gum 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.
Gellan gum is acceptable in foods conforming to the following commodity standards: CS 105-1981, CS 249-2006, CS 275-1973.
Gellan gum is a: Stabilizer, Thickener.
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, CS 256-2007.
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