Frozen battered fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms (09.2.2.0)

Description

Uncooked product prepared from fish or fish portions, with dressing in eggs and bread crumbs or batter. Examples include: frozen raw breaded or batter-coated shrimp; and frozen or quick-frozen breaded or batter-coated fish fillets, fish portions and fish sticks (fish fingers).1

This page provides information on the food additive provisions that are acceptable for use in foods conforming to the food category.

This food category is listed in the Annex to Table 3. Unless specifically indicated below, food additive provisions implied by Table 3 do not automatically apply to this category.

GSFA Provisions for Food Category 09.2.2.0

INS No

Food Additive or Group

Max Level

Notes

Defined In

260

GMP

41: For use in breading or batter coatings 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).

09.2.2.0

260

Food Additive or Group

Max Level

GMP

Notes

41: For use in breading or batter coatings 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).

Defined In

09.2.2.0

472a

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).

09.2.2.0

472a

Max Level

GMP

Notes

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).

Defined In

09.2.2.0

1422

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

1422

Food Additive or Group

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).

Defined In

09.2.2.0

1414

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

1414

Food Additive or Group

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).

Defined In

09.2.2.0

1401

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

1401

Food Additive or Group

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).

Defined In

09.2.2.0

406

GMP

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).

09.2.2.0

406

Food Additive or Group

Max Level

GMP

Notes

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).

Defined In

09.2.2.0

400

GMP

332: For general use as a glazing agent.

41: For use in breading or batter coatings only.

09.2.2.0

400

Food Additive or Group

Max Level

GMP

Notes

332: For general use as a glazing agent.

41: For use in breading or batter coatings only.

Defined In

09.2.2.0

1402

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

1402

Food Additive or Group

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).

Defined In

09.2.2.0

403

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

403

Food Additive or Group

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).

Defined In

09.2.2.0

503(i)

GMP

41: For use in breading or batter coatings only.

09.2.2.0

503(i)

Food Additive or Group

Max Level

GMP

Notes

41: For use in breading or batter coatings only.

Defined In

09.2.2.0

503(ii)

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

503(ii)

Food Additive or Group

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).

Defined In

09.2.2.0

300

GMP

306: Excluding products conforming to the Standard for Dried Shark Fins (CODEX STAN 189-1993), the Standard for Crackers from Marine and Freshwater Fish, Crustaceans and Molluscan Shellfish (CODEX STAN 222-2001), the Standard for Boiled Dried Salted Anchovies (CODEX STAN 236-2003), the Standard for Live Abalone and for Raw Fresh Chilled or Frozen Abalone for Direct Consumption or for Further Processing (CODEX STAN 312-2013), and the Standard for Fresh and Quick Frozen Raw Scallop Products (CODEX STAN 315-2014).

307: Excluding raw squid.

09.2.2.0

300

Food Additive or Group

Max Level

GMP

Notes

306: Excluding products conforming to the Standard for Dried Shark Fins (CODEX STAN 189-1993), the Standard for Crackers from Marine and Freshwater Fish, Crustaceans and Molluscan Shellfish (CODEX STAN 222-2001), the Standard for Boiled Dried Salted Anchovies (CODEX STAN 236-2003), the Standard for Live Abalone and for Raw Fresh Chilled or Frozen Abalone for Direct Consumption or for Further Processing (CODEX STAN 312-2013), and the Standard for Fresh and Quick Frozen Raw Scallop Products (CODEX STAN 315-2014).

307: Excluding raw squid.

Defined In

09.2.2.0

-

1000 mg/kg

10: As ascorbyl stearate.

09.2.2.0

-

Food Additive or Group

Max Level

1000 mg/kg

Notes

10: As ascorbyl stearate.

Defined In

09.2.2.0

160a(ii)

100 mg/kg

304: For use only in breaded or batter coatings in 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), singly or in combination: carotenoids (beta-carotenes, synthetic (INS 160a(i)), beta-carotenes, Blakeslea trispora (INS 160a(iii)), carotenal, beta-apo-8’ (INS 160e), carotenoic acid, ethyl ester, betaapo-8’- (INS 160f)) and beta-carotenes, vegetable (INS 160a(ii)).

09.2.2.0

160a(ii)

Food Additive or Group

Max Level

100 mg/kg

Notes

304: For use only in breaded or batter coatings in 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), singly or in combination: carotenoids (beta-carotenes, synthetic (INS 160a(i)), beta-carotenes, Blakeslea trispora (INS 160a(iii)), carotenal, beta-apo-8’ (INS 160e), carotenoic acid, ethyl ester, betaapo-8’- (INS 160f)) and beta-carotenes, vegetable (INS 160a(ii)).

Defined In

09.2.2.0

133

500 mg/kg

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).

09.2.2.0

133

Food Additive or Group

Max Level

500 mg/kg

Notes

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).

Defined In

09.2.2.0

320

200 mg/kg

15: On the fat or oil basis.

180: Singly or in combination: butylated hydroxyanisole (BHA, INS 320) and butylated hydroxytoluene (BHT, INS 321).

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).

09.2.2.0

320

Food Additive or Group

Max Level

200 mg/kg

Notes

15: On the fat or oil basis.

180: Singly or in combination: butylated hydroxyanisole (BHA, INS 320) and butylated hydroxytoluene (BHT, INS 321).

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).

Defined In

09.2.2.0

321

200 mg/kg

15: On the fat or oil basis.

180: Singly or in combination: butylated hydroxyanisole (BHA, INS 320) and butylated hydroxytoluene (BHT, INS 321).

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).

09.2.2.0

321

Food Additive or Group

Max Level

200 mg/kg

Notes

15: On the fat or oil basis.

180: Singly or in combination: butylated hydroxyanisole (BHA, INS 320) and butylated hydroxytoluene (BHT, INS 321).

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).

Defined In

09.2.2.0

404

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

404

Food Additive or Group

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).

Defined In

09.2.2.0

302

GMP

139: For use in mollusks, crustaceans, and echinoderms 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).

09.2.2.0

302

Food Additive or Group

Max Level

GMP

Notes

139: For use in mollusks, crustaceans, and echinoderms 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).

Defined In

09.2.2.0

170(i)

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).

09.2.2.0

170(i)

Food Additive or Group

Max Level

GMP

Notes

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).

Defined In

09.2.2.0

509

GMP

41: For use in breading or batter coatings 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).

09.2.2.0

509

Food Additive or Group

Max Level

GMP

Notes

41: For use in breading or batter coatings 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).

Defined In

09.2.2.0

327

GMP

41: For use in breading or batter coatings 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).

09.2.2.0

327

Food Additive or Group

Max Level

GMP

Notes

41: For use in breading or batter coatings 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).

Defined In

09.2.2.0

150a

GMP

41: For use in breading or batter coatings only.

09.2.2.0

150a

Food Additive or Group

Max Level

GMP

Notes

41: For use in breading or batter coatings only.

Defined In

09.2.2.0

120

500 mg/kg

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

178: As carminic acid.

95: For non-standardized foods: for use in surimi and fish roe products 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).

09.2.2.0

120

Food Additive or Group

Max Level

500 mg/kg

Notes

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

178: As carminic acid.

95: For non-standardized foods: for use in surimi and fish roe products 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).

Defined In

09.2.2.0

410

GMP

177: For non-standardized food and for minced fish flesh and breaded or batter coatings 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

410

Food Additive or Group

Max Level

GMP

Notes

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

Defined In

09.2.2.0

407

GMP

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

332: For general use as a glazing agent.

09.2.2.0

407

Food Additive or Group

Max Level

GMP

Notes

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

332: For general use as a glazing agent.

Defined In

09.2.2.0

330

GMP

61: For use in minced fish only.

09.2.2.0

330

Food Additive or Group

Max Level

GMP

Notes

61: For use in minced fish only.

Defined In

09.2.2.0

472c

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).

09.2.2.0

472c

Max Level

GMP

Notes

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).

Defined In

09.2.2.0

1400

GMP

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).

09.2.2.0

1400

Food Additive or Group

Max Level

GMP

Notes

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).

Defined In

09.2.2.0

627

GMP

309: For use in breaded or battered foods applied to non-standardized foods 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).

09.2.2.0

627

Food Additive or Group

Max Level

GMP

Notes

309: For use in breaded or battered foods applied to non-standardized foods 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).

Defined In

09.2.2.0

631

GMP

309: For use in breaded or battered foods applied to non-standardized foods 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).

09.2.2.0

631

Food Additive or Group

Max Level

GMP

Notes

309: For use in breaded or battered foods applied to non-standardized foods 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).

Defined In

09.2.2.0

635

GMP

309: For use in breaded or battered foods applied to non-standardized foods 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).

09.2.2.0

635

Food Additive or Group

Max Level

GMP

Notes

309: For use in breaded or battered foods applied to non-standardized foods 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).

Defined In

09.2.2.0

1412

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

1412

Food Additive or Group

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).

Defined In

09.2.2.0

315

GMP

139: For use in mollusks, crustaceans, and echinoderms 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).

09.2.2.0

315

Food Additive or Group

Max Level

GMP

Notes

139: For use in mollusks, crustaceans, and echinoderms 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).

Defined In

09.2.2.0

-

75 mg/kg

21: As anhydrous calcium disodium ethylenediaminetetraacetate.

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).

09.2.2.0

-

Food Additive or Group

Max Level

75 mg/kg

Notes

21: As anhydrous calcium disodium ethylenediaminetetraacetate.

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).

Defined In

09.2.2.0

297

GMP

41: For use in breading or batter coatings 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).

09.2.2.0

297

Food Additive or Group

Max Level

GMP

Notes

41: For use in breading or batter coatings 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).

Defined In

09.2.2.0

418

GMP

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).

09.2.2.0

418

Food Additive or Group

Max Level

GMP

Notes

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).

Defined In

09.2.2.0

422

GMP

41: For use in breading or batter coatings 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).

09.2.2.0

422

Food Additive or Group

Max Level

GMP

Notes

41: For use in breading or batter coatings 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).

Defined In

09.2.2.0

163(ii)

500 mg/kg

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).

09.2.2.0

163(ii)

Food Additive or Group

Max Level

500 mg/kg

Notes

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).

Defined In

09.2.2.0

412

GMP

177: For non-standardized food and for minced fish flesh and breaded or batter coatings 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

412

Food Additive or Group

Max Level

GMP

Notes

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

Defined In

09.2.2.0

414

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).

09.2.2.0

414

Food Additive or Group

Max Level

GMP

Notes

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).

Defined In

09.2.2.0

463

GMP

332: For general use as a glazing agent.

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

463

Food Additive or Group

Max Level

GMP

Notes

332: For general use as a glazing agent.

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).

Defined In

09.2.2.0

1442

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

1442

Food Additive or Group

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).

Defined In

09.2.2.0

464

GMP

332: For general use as a glazing agent.

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

464

Food Additive or Group

Max Level

GMP

Notes

332: For general use as a glazing agent.

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).

Defined In

09.2.2.0

1440

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

1440

Food Additive or Group

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).

Defined In

09.2.2.0

416

GMP

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).

09.2.2.0

416

Food Additive or Group

Max Level

GMP

Notes

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).

Defined In

09.2.2.0

425

GMP

325: For general use in surimi products.

332: For general use as a glazing agent.

41: For use in breading or batter coatings 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).

09.2.2.0

425

Food Additive or Group

Max Level

GMP

Notes

325: For general use in surimi products.

332: For general use as a glazing agent.

41: For use in breading or batter coatings 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).

Defined In

09.2.2.0

472b

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).

09.2.2.0

472b

Max Level

GMP

Notes

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).

Defined In

09.2.2.0

322(i)

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

322(i)

Food Additive or Group

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).

Defined In

09.2.2.0

504(i)

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).

09.2.2.0

504(i)

Food Additive or Group

Max Level

GMP

Notes

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).

Defined In

09.2.2.0

511

GMP

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).

09.2.2.0

511

Food Additive or Group

Max Level

GMP

Notes

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).

Defined In

09.2.2.0

528

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).

09.2.2.0

528

Food Additive or Group

Max Level

GMP

Notes

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).

Defined In

09.2.2.0

504(ii)

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).

09.2.2.0

504(ii)

Food Additive or Group

Max Level

GMP

Notes

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).

Defined In

09.2.2.0

296

GMP

41: For use in breading or batter coatings 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).

09.2.2.0

296

Food Additive or Group

Max Level

GMP

Notes

41: For use in breading or batter coatings 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).

Defined In

09.2.2.0

421

GMP

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).

09.2.2.0

421

Food Additive or Group

Max Level

GMP

Notes

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).

Defined In

09.2.2.0

461

GMP

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

332: For general use as a glazing agent.

09.2.2.0

461

Food Additive or Group

Max Level

GMP

Notes

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

332: For general use as a glazing agent.

Defined In

09.2.2.0

465

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

465

Food Additive or Group

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).

Defined In

09.2.2.0

460(i)

GMP

325: For general use in surimi products.

332: For general use as a glazing agent.

41: For use in breading or batter coatings 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).

09.2.2.0

460(i)

Max Level

GMP

Notes

325: For general use in surimi products.

332: For general use as a glazing agent.

41: For use in breading or batter coatings 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).

Defined In

09.2.2.0

471

GMP

41: For use in breading or batter coatings only.

09.2.2.0

471

Max Level

GMP

Notes

41: For use in breading or batter coatings only.

Defined In

09.2.2.0

622

GMP

41: For use in breading or batter coatings only.

09.2.2.0

622

Food Additive or Group

Max Level

GMP

Notes

41: For use in breading or batter coatings only.

Defined In

09.2.2.0

621

GMP

41: For use in breading or batter coatings only.

09.2.2.0

621

Food Additive or Group

Max Level

GMP

Notes

41: For use in breading or batter coatings only.

Defined In

09.2.2.0

1410

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

1410

Food Additive or Group

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).

Defined In

09.2.2.0

1404

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

1404

Food Additive or Group

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).

Defined In

09.2.2.0

440

GMP

177: For non-standardized food and for minced fish flesh and breaded or batter coatings 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

440

Food Additive or Group

Max Level

GMP

Notes

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

Defined In

09.2.2.0

1413

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

1413

Food Additive or Group

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).

Defined In

09.2.2.0

-

2200 mg/kg

299: For use in non-standardized food; and in 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): the following phosphates for use as humectants at 2200 mg/kg as phosphorous, INS 339(i), 339(ii), 339(iii), 340(i), 340(ii), 340(iii), 341(i), 341(ii), 341(iii), 450(i), 450(ii), 450(iii), 450(v), 450(vii), 451(i), 451(ii), 452(i), 452(ii), 452(iii), 452(iv), 452(v), and 542; and the following phosphates for use as raising agents in bread and batter coatings only at 440 mg/kg as phosphorous, INS 339(i), 340(iii), 341(i), 341(ii), 341(iii), 450(i), 450(ii), 450(iii), 450(v), 450(vi), 450(vii), 450(ix), 452(i), 452(ii), 452(iii) and 452(iv).

33: As phosphorus.

09.2.2.0

-

Food Additive or Group

Max Level

2200 mg/kg

Notes

299: For use in non-standardized food; and in 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): the following phosphates for use as humectants at 2200 mg/kg as phosphorous, INS 339(i), 339(ii), 339(iii), 340(i), 340(ii), 340(iii), 341(i), 341(ii), 341(iii), 450(i), 450(ii), 450(iii), 450(v), 450(vii), 451(i), 451(ii), 452(i), 452(ii), 452(iii), 452(iv), 452(v), and 542; and the following phosphates for use as raising agents in bread and batter coatings only at 440 mg/kg as phosphorous, INS 339(i), 340(iii), 341(i), 341(ii), 341(iii), 450(i), 450(ii), 450(iii), 450(v), 450(vi), 450(vii), 450(ix), 452(i), 452(ii), 452(iii) and 452(iv).

33: As phosphorus.

Defined In

09.2.2.0

124

500 mg/kg

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

95: For non-standardized foods: for use in surimi and fish roe products 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).

09.2.2.0

124

Food Additive or Group

Max Level

500 mg/kg

Notes

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

95: For non-standardized foods: for use in surimi and fish roe products 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).

Defined In

09.2.2.0

402

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

402

Food Additive or Group

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).

Defined In

09.2.2.0

501(i)

GMP

41: For use in breading or batter coatings only.

09.2.2.0

501(i)

Food Additive or Group

Max Level

GMP

Notes

41: For use in breading or batter coatings only.

Defined In

09.2.2.0

508

GMP

41: For use in breading or batter coatings 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).

09.2.2.0

508

Food Additive or Group

Max Level

GMP

Notes

41: For use in breading or batter coatings 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).

Defined In

09.2.2.0

501(ii)

GMP

41: For use in breading or batter coatings only.

09.2.2.0

501(ii)

Food Additive or Group

Max Level

GMP

Notes

41: For use in breading or batter coatings only.

Defined In

09.2.2.0

460(ii)

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).

09.2.2.0

460(ii)

Food Additive or Group

Max Level

GMP

Notes

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).

Defined In

09.2.2.0

407a

GMP

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

332: For general use as a glazing agent.

09.2.2.0

407a

Food Additive or Group

Max Level

GMP

Notes

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

332: For general use as a glazing agent.

Defined In

09.2.2.0

1204

GMP

41: For use in breading or batter coatings 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).

09.2.2.0

1204

Food Additive or Group

Max Level

GMP

Notes

41: For use in breading or batter coatings 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).

Defined In

09.2.2.0

-

300 mg/kg

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).

09.2.2.0

-

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.

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).

Defined In

09.2.2.0

470(i)

GMP

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

71: Calcium, potassium and sodium salts 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).

09.2.2.0

470(i)

Max Level

GMP

Notes

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

71: Calcium, potassium and sodium salts 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).

Defined In

09.2.2.0

470(ii)

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).

09.2.2.0

470(ii)

Max Level

GMP

Notes

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).

Defined In

09.2.2.0

262(i)

GMP

41: For use in breading or batter coatings 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).

09.2.2.0

262(i)

Food Additive or Group

Max Level

GMP

Notes

41: For use in breading or batter coatings 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).

Defined In

09.2.2.0

401

GMP

210: For non-standardized food and for use as a humectant in 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); and for use as a thickener in breading or batter coatings for 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).

332: For general use as a glazing agent.

09.2.2.0

401

Food Additive or Group

Max Level

GMP

Notes

210: For non-standardized food and for use as a humectant in 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); and for use as a thickener in breading or batter coatings for 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).

332: For general use as a glazing agent.

Defined In

09.2.2.0

500(i)

GMP

41: For use in breading or batter coatings only.

09.2.2.0

500(i)

Food Additive or Group

Max Level

GMP

Notes

41: For use in breading or batter coatings only.

Defined In

09.2.2.0

466

GMP

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

332: For general use as a glazing agent.

09.2.2.0

466

Max Level

GMP

Notes

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

332: For general use as a glazing agent.

Defined In

09.2.2.0

350(ii)

GMP

41: For use in breading or batter coatings 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).

09.2.2.0

350(ii)

Food Additive or Group

Max Level

GMP

Notes

41: For use in breading or batter coatings 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).

Defined In

09.2.2.0

365

GMP

41: For use in breading or batter coatings 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).

09.2.2.0

365

Food Additive or Group

Max Level

GMP

Notes

41: For use in breading or batter coatings 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).

Defined In

09.2.2.0

500(ii)

GMP

41: For use in breading or batter coatings only.

09.2.2.0

500(ii)

Food Additive or Group

Max Level

GMP

Notes

41: For use in breading or batter coatings only.

Defined In

09.2.2.0

325

GMP

41: For use in breading or batter coatings 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).

09.2.2.0

325

Food Additive or Group

Max Level

GMP

Notes

41: For use in breading or batter coatings 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).

Defined In

09.2.2.0

500(iii)

GMP

41: For use in breading or batter coatings only.

09.2.2.0

500(iii)

Food Additive or Group

Max Level

GMP

Notes

41: For use in breading or batter coatings only.

Defined In

09.2.2.0

1420

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

1420

Food Additive or Group

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).

Defined In

09.2.2.0

110

300 mg/kg

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).

09.2.2.0

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.

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).

Defined In

09.2.2.0

417

GMP

73: Excluding whole fish.

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).

09.2.2.0

417

Food Additive or Group

Max Level

GMP

Notes

73: Excluding whole fish.

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).

Defined In

09.2.2.0

-

200 mg/kg

15: On the fat or oil basis.

46: As thiodipropionic acid.

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).

09.2.2.0

-

Food Additive or Group

Max Level

200 mg/kg

Notes

15: On the fat or oil basis.

46: As thiodipropionic acid.

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).

Defined In

09.2.2.0

-

200 mg/kg

15: On the fat or oil basis.

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).

09.2.2.0

-

Food Additive or Group

Max Level

200 mg/kg

Notes

15: On the fat or oil basis.

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).

Defined In

09.2.2.0

413

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).

09.2.2.0

413

Food Additive or Group

Max Level

GMP

Notes

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).

Defined In

09.2.2.0

415

GMP

177: For non-standardized food and for minced fish flesh and breaded or batter coatings 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

415

Food Additive or Group

Max Level

GMP

Notes

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

Defined In

09.2.2.0

Showing 1 to 93 of 93 entries

Note: Items in uppercase (e.g. PHOSPHATES) refer to food additive groups.

  1. Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets – Breaded and in Batter (CODEX STAN 166-1989).