Food Categories

Food Additives

Functional Classes

Glossary

Magnesium carbonate (504(i))

Functional Classes: Acidity regulator, Anticaking agent, Colour retention agent, Flour treatment agent

Click here to search the FAO JECFA database for the specifications of additive(s) with INS No. 504(i)

Click here to search the WHO JECFA database for evaluation of additive(s) with INS No. 504(i)

GSFA Provisions for Magnesium carbonate

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.

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.

09.2.4.0

Cooked and/or fried fish and fish products, including mollusks, crustaceans, and echinoderms

GMP

N°

09.2.4.0

Food Category

Cooked and/or fried fish and fish products, including mollusks, crustaceans, and echinoderms

Max Level

GMP

Notes

01.8.2.0

Dried whey and whey products, excluding whey cheeses

10000 mg/kg

N°

01.8.2.0

Food Category

Dried whey and whey products, excluding whey cheeses

Max Level

10000 mg/kg

Notes

01.2.1.2

Fermented milks (plain), heat-treated after fermentation

GMP

N°

01.2.1.2

Food Category

Fermented milks (plain), heat-treated after fermentation

Max Level

GMP

Notes

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

5000 mg/kg

36: On the residual level basis.

N°

04.2.2.7

Food Category

Max Level

5000 mg/kg

Notes

36: On the residual level basis.

06.2.1.0

Flours

1500 mg/kg

N°

06.2.1.0

Food Category

Flours

Max Level

1500 mg/kg

Notes

01.1.3.2

Fluid buttermilk (plain)

GMP

261: For use in heat-treated buttermilk only.

N°

01.1.3.2

Food Category

Fluid buttermilk (plain)

Max Level

GMP

Notes

261: For use in heat-treated buttermilk only.

09.2.2.0

Frozen battered fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms

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

Food Category

Frozen battered fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms

Max Level

GMP

Notes

09.2.3.0

Frozen minced and creamed fish products, including mollusks, crustaceans, and echinoderms

GMP

16: For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.

N°

09.2.3.0

Food Category

Frozen minced and creamed fish products, including mollusks, crustaceans, and echinoderms

Max Level

GMP

Notes

16: For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.

12.2.1.0

Herbs and spices

GMP

534: For herbs use is limited to herbs that have been ground or processed into powder only.

N°

12.2.1.0

Food Category

Herbs and spices

Max Level

GMP

Notes

534: For herbs use is limited to herbs that have been ground or processed into powder only.

11.4.0.0

Other sugars and syrups (e.g. xylose, maple syrup, sugar toppings)

GMP

258: Excluding maple syrup.

N°

11.4.0.0

Food Category

Other sugars and syrups (e.g. xylose, maple syrup, sugar toppings)

Max Level

GMP

Notes

258: Excluding maple syrup.

11.1.2.0

Powdered sugar, powdered dextrose

15000 mg/kg

465: For products conforming to the Standard for Sugars (CXS 212-1999) as anticaking agents only: Calcium dihydrogen phosphate (INS 341(i)), calcium hydrogen phosphate (INS 341(ii)), tricalcium phosphate (INS 341(iii)), magnesium dihydrogen phosphate (INS 343(i)), magnesium hydrogen phosphate (INS 343(ii), trimagnesium phosphate (INS 343(iii)), magnesium carbonate (INS 504(i)), bone phosphate (INS 542), silicon dioxide, amorphous (INS 551), calcium silicate (INS 552), and magnesium silicate, synthetic (INS 553(i)) singly or in combination but still within prescribed separate individual maximum levels.

56: Excluding products where starch is present.

N°

11.1.2.0

Food Category

Powdered sugar, powdered dextrose

Max Level

15000 mg/kg

Notes

12.1.1.0

Salt

GMP

N°

12.1.1.0

Food Category

Salt

Max Level

GMP

Notes

12.1.2.0

Salt Substitutes

GMP

N°

12.1.2.0

Food Category

Salt Substitutes

Max Level

GMP

Notes

09.2.5.0

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

GMP

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

Food Category

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

Max Level

GMP

Notes

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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

Magnesium carbonate 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, Magnesium carbonate 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.

Magnesium carbonate is acceptable in foods conforming to the following commodity standards: CS 87-1981, CS 105-1981, CS 141-1983, CS 263-1966, CS 264- 1966, CS 265-1966, CS 266-1966, CS 267-1966, CS 268-1966, CS 269-1967, CS 270-1968, CS 271-1968, CS 272- 1968 (for use in cheese mass only for these standards), CS 251-2006, CS 273-1968, CS 275-1973, CS 283-1978.

Magnesium carbonate is a: Acidity regulator, Anticaking agent.
Any Acidity regulator listed in Table 3 can be acceptable for use in all products conforming to CS 309R-2011, CS 291-2010, CS 319-2015, CS 256-2007.
Any Anticaking agent listed in Table 3 can be acceptable for use in all products conforming to CS 117-1981 (anticaking agents in dehydrated products only), CS 327-2017 (anticaking agents in ground cumin only).