Food Categories

Food Additives

Functional Classes

Glossary

Carbon dioxide (290)

Synonyms: Carbonic Acid Anhydride, Dry Ice (Solid Form)

Functional Classes: Carbonating agent, Foaming agent, Packaging gas, Preservative, Propellant

Click here to search the FAO JECFA database for the specifications of additive(s) with INS No. 290

Click here to search the WHO JECFA database for evaluation of additive(s) with INS No. 290

GSFA Provisions for Carbon dioxide

N°

Food Category

Max Level

Notes

14.1.5.0

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

GMP

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

59: For use as a packaging gas only.

N°

14.1.5.0

Food Category

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

Max Level

GMP

Notes

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

59: For use as a packaging gas only.

13.2.0.0

Complementary foods for infants and young children

GMP

59: For use as a packaging gas only.

N°

13.2.0.0

Food Category

Complementary foods for infants and young children

Max Level

GMP

Notes

59: For use as a packaging gas only.

14.1.2.3

Concentrates for fruit juice

GMP

127: On the served to the consumer basis.

69: For use as a carbonating agent only.

N°

14.1.2.3

Food Category

Concentrates for fruit juice

Max Level

GMP

Notes

127: On the served to the consumer basis.

69: For use as a carbonating agent only.

14.1.3.3

Concentrates for fruit nectar

GMP

127: On the served to the consumer basis.

69: For use as a carbonating agent only.

N°

14.1.3.3

Food Category

Concentrates for fruit nectar

Max Level

GMP

Notes

127: On the served to the consumer basis.

69: For use as a carbonating agent only.

01.2.1.2

Fermented milks (plain), heat-treated after fermentation

GMP

59: For use as a packaging gas only.

N°

01.2.1.2

Food Category

Fermented milks (plain), heat-treated after fermentation

Max Level

GMP

Notes

59: For use as a packaging gas only.

13.1.3.0

Formulae for special medical purposes for infants

GMP

59: For use as a packaging gas only.

N°

13.1.3.0

Food Category

Formulae for special medical purposes for infants

Max Level

GMP

Notes

59: For use as a packaging gas only.

06.4.1.0

Fresh pastas and noodles and like products

GMP

211: For use in noodles only.

59: For use as a packaging gas only.

N°

06.4.1.0

Food Category

Fresh pastas and noodles and like products

Max Level

GMP

Notes

211: For use in noodles only.

59: For use as a packaging gas only.

14.1.2.1

Fruit juice

GMP

69: For use as a carbonating agent only.

N°

14.1.2.1

Food Category

Fruit juice

Max Level

GMP

Notes

69: For use as a carbonating agent only.

14.1.3.1

Fruit nectar

GMP

69: For use as a carbonating agent only.

N°

14.1.3.1

Food Category

Fruit nectar

Max Level

GMP

Notes

69: For use as a carbonating agent only.

14.2.3.0

Grape wines

GMP

60: The CO2 content in finished still wine shall not exceed 4000 mg/kg at 20o C.

N°

14.2.3.0

Food Category

Grape wines

Max Level

GMP

Notes

60: The CO2 content in finished still wine shall not exceed 4000 mg/kg at 20o C.

13.1.1.0

Infant formulae

GMP

59: For use as a packaging gas only.

N°

13.1.1.0

Food Category

Infant formulae

Max Level

GMP

Notes

59: For use as a packaging gas only.

14.1.1.1

Natural mineral waters and source waters

GMP

466: For use to produce carbonated products only.

N°

14.1.1.1

Food Category

Natural mineral waters and source waters

Max Level

GMP

Notes

466: For use to produce carbonated products only.

04.1.1.3

Peeled or cut fresh fruit

GMP

59: For use as a packaging gas only.

N°

04.1.1.3

Food Category

Peeled or cut fresh fruit

Max Level

GMP

Notes

59: For use as a packaging gas only.

01.2.2.0

Renneted milk (plain)

GMP

59: For use as a packaging gas only.

N°

01.2.2.0

Food Category

Renneted milk (plain)

Max Level

GMP

Notes

59: For use as a packaging gas only.

09.2.5.0

Smoked, dried, fermented, and/or salted fish and fish products, including mollusks, crustaceans, and echinoderms

GMP

382: For use only in smoked fish and smoke-flavoured fish products conforming to the Standard for Smoked Fish, Smoked-flavoured fish, and Smoke-dried fish (CODEX STAN 311-2013).

59: For use as a packaging gas 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).

N°

09.2.5.0

Food Category

Smoked, dried, fermented, and/or salted fish and fish products, including mollusks, crustaceans, and echinoderms

Max Level

GMP

Notes

01.4.2.0

Sterilized and UHT creams, whipping and whipped creams, and reduced fat creams (plain)

GMP

278: For use in whipped cream and cream packed under pressure only.

59: For use as a packaging gas only.

N°

01.4.2.0

Food Category

Sterilized and UHT creams, whipping and whipped creams, and reduced fat creams (plain)

Max Level

GMP

Notes

278: For use in whipped cream and cream packed under pressure only.

59: For use as a packaging gas only.

14.1.1.2

Table waters and soda waters

GMP

466: For use to produce carbonated products only.

N°

14.1.1.2

Food Category

Table waters and soda waters

Max Level

GMP

Notes

466: For use to produce carbonated products only.

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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.).

GSFA Table 3 Provisions

Carbon dioxide 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, Carbon dioxide 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.

Carbon dioxide is acceptable in foods conforming to the following commodity standards: CS 221-2001 (for whipped products only), CS 275-1973.

Carbon dioxide is a: Packaging gas, Preservative.
Any Packaging gas listed in Table 3 can be acceptable for use in all products conforming to CS 117-1981, CS 256-2007.
Any Preservative listed in Table 3 can be acceptable for use in all products conforming to CS 117-1981, CS 291-2010, CS 256-2007.