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.1This 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
N°
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
N°
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
N°
243
Food Additive or Group
Max Level
200 mg/kg
Notes
-
Defined In
10.2.0.0
N°
475
Food Additive or Group
Max Level
1000 mg/kg
Notes
-
Defined In
10.2.0.0
N°
476
Food Additive or Group
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.
- Food Chemistry, H.-D. Belitz & W. Grosch, Springer-Verlag, Heidelberg, 1987, pp. 411-414.