Fish and fish products, including mollusks, crustaceans, and echinoderms, pickled and/or in brine (09.3.2.0)

Description

Pickled products are sometimes considered a type of marinaded product. Pickling results from the treatment of the fish with with a salt and vinegar or alcohol (e.g., wine) solution.1 Examples include: different types of Oriental pickled products: koji-pickled fish (koji-zuke), lees-pickled fish (kasu-zuke), miso-pickled fish (miso-zuke), soy sauce-pickled fish (shoyu-zuke), and vinegar-pickled fish (su-zuke); pickled whale meat; and pickled herring and sprat.

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 09.3.2.0

INS No

Food Additive or Group

Max Level

Notes

Defined In

160a(ii)

1000 mg/kg

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

09.3.2.0

160a(ii)

Food Additive or Group

Max Level

1000 mg/kg

Notes

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

Defined In

09.3.2.0

133

500 mg/kg

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

09.3.2.0

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.

Defined In

09.3.2.0

120

500 mg/kg

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

178: As carminic acid.

09.3.2.0

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.

Defined In

09.3.2.0

-

40 mg/kg

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

09.3.2.0

-

Max Level

40 mg/kg

Notes

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

Defined In

09.3.2.0

-

250 mg/kg

21: As anhydrous calcium disodium ethylenediaminetetraacetate.

09.3.2.0

-

Food Additive or Group

Max Level

250 mg/kg

Notes

21: As anhydrous calcium disodium ethylenediaminetetraacetate.

Defined In

09.3.2.0

163(ii)

1500 mg/kg

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

09.3.2.0

163(ii)

Food Additive or Group

Max Level

1500 mg/kg

Notes

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

Defined In

09.3.2.0

243

200 mg/kg

-

09.3.2.0

243

Food Additive or Group

Max Level

200 mg/kg

Notes

-

Defined In

09.3.2.0

-

2200 mg/kg

33: As phosphorus.

09.3.2.0

-

Food Additive or Group

Max Level

2200 mg/kg

Notes

33: As phosphorus.

Defined In

09.3.2.0

475

1000 mg/kg

415: For use in pickled products only.

09.3.2.0

475

Food Additive or Group

Max Level

1000 mg/kg

Notes

415: For use in pickled products only.

Defined In

09.3.2.0

-

300 mg/kg

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

09.3.2.0

-

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.

Defined In

09.3.2.0

-

160 mg/kg

144: For use in sweet and sour products only.

09.3.2.0

-

Food Additive or Group

Max Level

160 mg/kg

Notes

144: For use in sweet and sour products only.

Defined In

09.3.2.0

-

165 mg/kg

26: As steviol equivalents.

09.3.2.0

-

Food Additive or Group

Max Level

165 mg/kg

Notes

26: As steviol equivalents.

Defined In

09.3.2.0

110

300 mg/kg

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

09.3.2.0

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.

Defined In

09.3.2.0

Showing 1 to 13 of 13 entries

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

  1. Food Chemistry, H.-D. Belitz & W. Grosch, Springer-Verlag, Heidelberg, 1987, pp. 464-68.