Salmon substitutes, caviar, and other fish roe products (09.3.3.0)

Description

Roe is usually produced by washing, salting and allowing to ripen until transparent. The roe is then packaged in glass or other suitable containers. The term “caviar” refers only to the roe of the sturgeon species (e.g. beluga). Caviar substitues are made of roe of various sea and freshwater fish (e.g., cod and herring) that are salted, spiced, dyed and may be treated with a preservative.1 Examples include: salted salmon roe (sujiko), processed, salted salmon roe (ikura), cod roe, salted cod roe (tarako) and lumpfish caviar. Occasionally, roe may be pasteurized. In this case, it is included in food category 09.4, since it is a fully preserved product. Roe products that are frozen, cooked or smoked are included in category 09.2.1, 09.2.4.1, and 09.2.5, respectively; fresh fish roe is found in category 09.1.1.

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 09.3.3.0

INS No

Food Additive or Group

Max Level

Notes

Defined In

129

300 mg/kg

XS291: Excluding products conforming to the Standard for Sturgeon Caviar (CODEX STAN 291-2010).

09.3.3.0

129

Food Additive or Group

Max Level

300 mg/kg

Notes

XS291: Excluding products conforming to the Standard for Sturgeon Caviar (CODEX STAN 291-2010).

Defined In

09.3.3.0

160a(ii)

1000 mg/kg

XS291: Excluding products conforming to the Standard for Sturgeon Caviar (CODEX STAN 291-2010).

09.3.3.0

160a(ii)

Food Additive or Group

Max Level

1000 mg/kg

Notes

XS291: Excluding products conforming to the Standard for Sturgeon Caviar (CODEX STAN 291-2010).

Defined In

09.3.3.0

133

500 mg/kg

XS291: Excluding products conforming to the Standard for Sturgeon Caviar (CODEX STAN 291-2010).

09.3.3.0

133

Food Additive or Group

Max Level

500 mg/kg

Notes

XS291: Excluding products conforming to the Standard for Sturgeon Caviar (CODEX STAN 291-2010).

Defined In

09.3.3.0

161g

15 mg/kg

XS291: Excluding products conforming to the Standard for Sturgeon Caviar (CODEX STAN 291-2010).

09.3.3.0

161g

Food Additive or Group

Max Level

15 mg/kg

Notes

XS291: Excluding products conforming to the Standard for Sturgeon Caviar (CODEX STAN 291-2010).

Defined In

09.3.3.0

120

500 mg/kg

178: As carminic acid.

XS291: Excluding products conforming to the Standard for Sturgeon Caviar (CODEX STAN 291-2010).

09.3.3.0

120

Food Additive or Group

Max Level

500 mg/kg

Notes

178: As carminic acid.

XS291: Excluding products conforming to the Standard for Sturgeon Caviar (CODEX STAN 291-2010).

Defined In

09.3.3.0

-

200 mg/kg

XS291: Excluding products conforming to the Standard for Sturgeon Caviar (CODEX STAN 291-2010).

09.3.3.0

-

Max Level

200 mg/kg

Notes

XS291: Excluding products conforming to the Standard for Sturgeon Caviar (CODEX STAN 291-2010).

Defined In

09.3.3.0

143

100 mg/kg

XS291: Excluding products conforming to the Standard for Sturgeon Caviar (CODEX STAN 291-2010).

09.3.3.0

143

Food Additive or Group

Max Level

100 mg/kg

Notes

XS291: Excluding products conforming to the Standard for Sturgeon Caviar (CODEX STAN 291-2010).

Defined In

09.3.3.0

163(ii)

1500 mg/kg

XS291: Excluding products conforming to the Standard for Sturgeon Caviar (CODEX STAN 291-2010).

09.3.3.0

163(ii)

Food Additive or Group

Max Level

1500 mg/kg

Notes

XS291: Excluding products conforming to the Standard for Sturgeon Caviar (CODEX STAN 291-2010).

Defined In

09.3.3.0

132

300 mg/kg

XS291: Excluding products conforming to the Standard for Sturgeon Caviar (CODEX STAN 291-2010).

09.3.3.0

132

Food Additive or Group

Max Level

300 mg/kg

Notes

XS291: Excluding products conforming to the Standard for Sturgeon Caviar (CODEX STAN 291-2010).

Defined In

09.3.3.0

-

100 mg/kg

XS291: Excluding products conforming to the Standard for Sturgeon Caviar (CODEX STAN 291-2010).

09.3.3.0

-

Food Additive or Group

Max Level

100 mg/kg

Notes

XS291: Excluding products conforming to the Standard for Sturgeon Caviar (CODEX STAN 291-2010).

Defined In

09.3.3.0

243

200 mg/kg

XS291: Excluding products conforming to the Standard for Sturgeon Caviar (CODEX STAN 291-2010).

09.3.3.0

243

Food Additive or Group

Max Level

200 mg/kg

Notes

XS291: Excluding products conforming to the Standard for Sturgeon Caviar (CODEX STAN 291-2010).

Defined In

09.3.3.0

-

2200 mg/kg

33: As phosphorus.

XS291: Excluding products conforming to the Standard for Sturgeon Caviar (CODEX STAN 291-2010).

09.3.3.0

-

Food Additive or Group

Max Level

2200 mg/kg

Notes

33: As phosphorus.

XS291: Excluding products conforming to the Standard for Sturgeon Caviar (CODEX STAN 291-2010).

Defined In

09.3.3.0

124

500 mg/kg

XS291: Excluding products conforming to the Standard for Sturgeon Caviar (CODEX STAN 291-2010).

09.3.3.0

124

Food Additive or Group

Max Level

500 mg/kg

Notes

XS291: Excluding products conforming to the Standard for Sturgeon Caviar (CODEX STAN 291-2010).

Defined In

09.3.3.0

-

300 mg/kg

XS291: Excluding products conforming to the Standard for Sturgeon Caviar (CODEX STAN 291-2010).

09.3.3.0

-

Food Additive or Group

Max Level

300 mg/kg

Notes

XS291: Excluding products conforming to the Standard for Sturgeon Caviar (CODEX STAN 291-2010).

Defined In

09.3.3.0

-

100 mg/kg

26: As steviol equivalents.

XS291: Excluding products conforming to the Standard for Sturgeon Caviar (CODEX STAN 291-2010).

09.3.3.0

-

Food Additive or Group

Max Level

100 mg/kg

Notes

26: As steviol equivalents.

XS291: Excluding products conforming to the Standard for Sturgeon Caviar (CODEX STAN 291-2010).

Defined In

09.3.3.0

110

300 mg/kg

XS291: Excluding products conforming to the Standard for Sturgeon Caviar (CODEX STAN 291-2010).

09.3.3.0

110

Food Additive or Group

Max Level

300 mg/kg

Notes

XS291: Excluding products conforming to the Standard for Sturgeon Caviar (CODEX STAN 291-2010).

Defined In

09.3.3.0

Showing 1 to 16 of 16 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.