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
N°
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
N°
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
N°
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
N°
-
Food Additive or Group
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
N°
-
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
N°
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
N°
243
Food Additive or Group
Max Level
200 mg/kg
Notes
-
Defined In
09.3.2.0
N°
-
Food Additive or Group
Max Level
2200 mg/kg
Notes
33: As phosphorus.
Defined In
09.3.2.0
N°
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
N°
-
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
N°
-
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
N°
-
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
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
09.3.2.0
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Note: Items in uppercase (e.g. PHOSPHATES) refer to food additive groups.
- Food Chemistry, H.-D. Belitz & W. Grosch, Springer-Verlag, Heidelberg, 1987, pp. 464-68.