Egg products (10.2.0.0)

Description

Products that may be used as replacement for fresh eggs in recipes or as a food (e.g., omelet). They are produced from fresh eggs by either (i) mixing and purifying the whole egg; or (ii) separating the egg white and yolk, and then mixing and purifying each separately. The purified whole egg, white or yolk is then further processed to produce liquid, frozen or dried eggs as described below.1

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

One or more subcategories of this category are 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 10.2.0.0

INS No

Food Additive or Group

Max Level

Notes

Defined In

160a(ii)

1000 mg/kg

-

10.2.0.0

160a(ii)

Food Additive or Group

Max Level

1000 mg/kg

Notes

-

Defined In

10.2.0.0

150d

20000 mg/kg

161: Subject to national legislation of the importing country aimed, in particular, at consistency with Section 3.2 of the Preamble.

10.2.0.0

150d

Food Additive or Group

Max Level

20000 mg/kg

Notes

161: Subject to national legislation of the importing country aimed, in particular, at consistency with Section 3.2 of the Preamble.

Defined In

10.2.0.0

243

200 mg/kg

-

10.2.0.0

243

Food Additive or Group

Max Level

200 mg/kg

Notes

-

Defined In

10.2.0.0

475

1000 mg/kg

-

10.2.0.0

475

Food Additive or Group

Max Level

1000 mg/kg

Notes

-

Defined In

10.2.0.0

476

Max Level

1000 mg/kg

Notes

-

Defined In

10.2.0.0

Showing 1 to 5 of 5 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. 411-414.