GSFA Provisions for Lecithin

Food Category

Max Level

Notes

02.1.1.0

GMP

507: For use in products conforming to the Standard for Edible fats and Oils Not Covered by Individual Standards (CXS 19-1981).

02.1.1.0

Max Level

GMP

Notes

507: For use in products conforming to the Standard for Edible fats and Oils Not Covered by Individual Standards (CXS 19-1981).

14.1.5.0

GMP

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

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

271: For use in products conforming to the Standard for Canned Baby Foods (CODEX STAN 73-1981).

274: For use at 15 000 mg/kg in products conforming to the Standard for Processed Cereal-Based Foods for Infants and Young Children (CODEX STAN 74-1981).

13.2.0.0

Max Level

5000 mg/kg

Notes

271: For use in products conforming to the Standard for Canned Baby Foods (CODEX STAN 73-1981).

274: For use at 15 000 mg/kg in products conforming to the Standard for Processed Cereal-Based Foods for Infants and Young Children (CODEX STAN 74-1981).

09.2.4.1

GMP

241: For use in surimi products only.

09.2.4.1

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.

06.4.2.0

Max Level

GMP

Notes

256: For use in noodles, gluten-free pasta and pasta intended for hypoproteic diets only.

01.8.2.0

Max Level

GMP

Notes

-

06.2.1.0

GMP

25: For use at GMP in full fat soy flour only.

28: Except for use in wheat flour conforming to the standard for Wheat Flour (CODEX STAN 152-1985) at 2 000 mg/kg.

06.2.1.0

Food Category

Max Level

GMP

Notes

25: For use at GMP in full fat soy flour only.

28: Except for use in wheat flour conforming to the standard for Wheat Flour (CODEX STAN 152-1985) at 2 000 mg/kg.

13.1.2.0

5000 mg/kg

72: On the ready-to-eat basis.

13.1.2.0

Food Category

Max Level

5000 mg/kg

Notes

72: On the ready-to-eat basis.

13.1.3.0

5000 mg/kg

72: On the ready-to-eat basis.

13.1.3.0

Max Level

5000 mg/kg

Notes

72: On the ready-to-eat basis.

08.1.2.0

GMP

281: For use in fresh minced meat which contains other ingredients apart from comminuted meat only.

08.1.2.0

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.

08.1.1.0

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).

09.1.2.0

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).

06.4.1.0

Max Level

GMP

Notes

-

09.2.4.3

GMP

41: For use in breading or batter coatings only.

09.2.4.3

Max Level

GMP

Notes

41: For use in breading or batter coatings only.

09.2.2.0

GMP

63: For non-standardized food and for breaded or batter coatings in food conforming to the Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets - Breaded or in Batter (CODEX STAN 166-1989).

09.2.2.0

Max Level

GMP

Notes

63: For non-standardized food and for breaded or batter coatings in food conforming to the Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets - Breaded or in Batter (CODEX STAN 166-1989).

10.2.2.0

GMP

-

10.2.2.0

Food Category

Max Level

GMP

Notes

-

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).

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.

09.2.3.0

Max Level

GMP

Notes

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

13.1.1.0

5000 mg/kg

72: On the ready-to-eat basis.

13.1.1.0

Food Category

Max Level

5000 mg/kg

Notes

72: On the ready-to-eat basis.

02.1.3.0

Max Level

GMP

Notes

-

10.2.1.0

GMP

-

10.2.1.0

Food Category

Max Level

GMP

Notes

-

01.1.2.0

GMP

410: Excluding lactose reduced milks.

01.1.2.0

Food Category

Max Level

GMP

Notes

410: Excluding lactose reduced milks.

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).

01.4.1.0

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).

01.2.2.0

GMP

-

01.2.2.0

Food Category

Max Level

GMP

Notes

-

12.1.2.0

GMP

-

12.1.2.0

Food Category

Max Level

GMP

Notes

-

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).

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).

04.1.1.2

GMP

454: For use in waxes, coatings or glazes where these surface treatments are allowed for application to the surface of fresh fruit.

04.1.1.2

Max Level

GMP

Notes

454: For use in waxes, coatings or glazes where these surface treatments are allowed for application to the surface of fresh fruit.

04.2.1.2

GMP

455: For use as a glaze where such surface treatment is allowed for application to the surface of fresh vegetables, seaweeds or nuts and seeds.

456: For use in waxes, coatings or glazes where these surface treatments are allowed for the application to the surface of fresh vegetables, seaweeds, or nuts and seeds.

04.2.1.2

Max Level

GMP

Notes

455: For use as a glaze where such surface treatment is allowed for application to the surface of fresh vegetables, seaweeds or nuts and seeds.

456: For use in waxes, coatings or glazes where these surface treatments are allowed for the application to the surface of fresh vegetables, seaweeds, or nuts and seeds.

02.1.2.0

GMP

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).

519: 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 Vegetable Oils (CXS 210-1999) as an antioxidant only.

XS33: Excluding products conforming to the Standard for Olive Oils and Olive Pomace Oils (CODEX STAN 33-1981).

02.1.2.0

Food Category

Max Level

GMP

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).

519: 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 Vegetable Oils (CXS 210-1999) as an antioxidant only.

XS33: Excluding products conforming to the Standard for Olive Oils and Olive Pomace Oils (CODEX STAN 33-1981).

Showing 1 to 32 of 32 entries

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

Lecithin 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, Lecithin 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.

Lecithin is acceptable in foods conforming to the following commodity standards: CS 87-1981, CS 105-1981, CS 141-1983, CS 249-2006, CS 250-2006, CS 251-2006, CS 252-2006, CS 275-1973.

Lecithin is a: Antioxidant, Emulsifier.
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.

Food Category

01.1.4.0

01.3.0.0

01.4.3.0

Food Category

01.4.4.0

01.4.4.0

Food Category

01.6.1.0

01.6.1.0

Food Category

01.6.2.0

01.6.2.0

Food Category

01.6.4.0

01.6.4.0

Food Category

01.6.5.0

01.6.5.0

Food Category

03.0.0.0

04.1.2.0

04.1.2.0

Food Category

05.0.0.0

05.0.0.0

Food Category

06.3.0.0

07.0.0.0

07.0.0.0

Food Category

08.4.0.0

10.2.3.0

10.4.0.0

12.2.2.0

12.3.0.0

12.3.0.0

Food Category

12.4.0.0

12.4.0.0

Food Category

12.5.0.0

12.5.0.0

Food Category

12.6.0.0

Food Category

12.8.0.0

Food Category

12.9.0.0

12.10.0.0

13.6.0.0

13.6.0.0

Food Category

14.2.1.0

Food Category

14.2.2.0

14.2.2.0

Food Category

14.2.4.0

Food Category

14.2.5.0

14.2.5.0

Food Category

15.0.0.0

Food Category

16.0.0.0

16.0.0.0

Food Category

Showing 1 to 61 of 61 entries