Fermented non-heat treated processed comminuted meat, poultry, and game products (08.3.1.3)
Description
Fermented products are a type of pickled product produced by the action of lactic acid bacteria in the presence of salt. Certain types of sausages may be fermented.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 08.3.1.3
INS No
Food Additive or Group
Max Level
Notes
Defined In
N°
120
Food Additive or Group
Max Level
100 mg/kg
Notes
178: As carminic acid.
Defined In
08.3.1.3
-
20 mg/kg
16: For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.
08.3.1.3
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
08.3.1.3
110
300 mg/kg
16: For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.
08.3.1.3
N°
110
Food Additive or Group
Max Level
300 mg/kg
Notes
16: For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.
Defined In
08.3.1.3
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Note: Items in uppercase (e.g. PHOSPHATES) refer to food additive groups.