Cured (including salted) and dried non-heat treated processed comminuted meat, poultry, and game products (08.3.1.2)
Description
The comminuted or mechanically deboned products may be cured or salted as described for category 08.3.1.1, and then dried, or they may only be dried. Drying is achieved either in hot air or in vacuum.1 Examples include: pasturmas, dried sausages, cured and dried sausages, beef jerky, Chinese sausages (including traditional cured or smoked pork sausage), and sobrasada.This page provides information on the food additive provisions that are acceptable for use in foods conforming to the food category.
GSFA Provisions for Food Category 08.3.1.2
INS No
Food Additive or Group
Max Level
Notes
Defined In
N°
-
Food Additive or Group
Max Level
1000 mg/kg
Notes
13: As benzoic acid.
3: For use in surface treatment only.
Defined In
08.3.1.2
N°
120
Food Additive or Group
Max Level
100 mg/kg
Notes
178: As carminic acid.
Defined In
08.3.1.2
-
20 mg/kg
16: For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.
08.3.1.2
N°
-
Food Additive or Group
Max Level
20 mg/kg
Notes
16: For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.
Defined In
08.3.1.2
235
20 mg/kg
3: For use in surface treatment only.
81: Equivalent to 1 mg/dm2 surface application to a maximum depth of 5 mm.
08.3.1.2
N°
235
Food Additive or Group
Max Level
20 mg/kg
Notes
3: For use in surface treatment only.
81: Equivalent to 1 mg/dm2 surface application to a maximum depth of 5 mm.
Defined In
08.3.1.2
Showing 1 to 6 of 6 entries
Note: Items in uppercase (e.g. PHOSPHATES) refer to food additive groups.
- Food Chemistry, H.-D. Belitz & W. Grosch, Springer-Verlag, Heidelberg, 1987, pp. 439-445.