Liquid egg products (10.2.1.0)
Description
The purified whole egg, egg yolk or egg white is pasteurized and chemically preserved (e.g. by addition of salt).This page provides information on the food additive provisions that are acceptable for use in foods conforming to the food category.
This food category is 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 10.2.1.0
INS No
Food Additive or Group
Max Level
Notes
Defined In
N°
-
Food Additive or Group
Max Level
5000 mg/kg
Notes
13: As benzoic acid.
Defined In
10.2.1.0
N°
460(i)
Food Additive or Group
Max Level
GMP
Notes
-
Defined In
10.2.1.0
N°
471
Food Additive or Group
Max Level
GMP
Notes
-
Defined In
10.2.1.0
-
4400 mg/kg
33: As phosphorus.
67: Except for use in liquid egg whites at 8 800 mg/kg as phosphorus, and in liquid whole eggs at 14 700 mg/kg as phosphorus.
10.2.1.0
N°
-
Food Additive or Group
Max Level
4400 mg/kg
Notes
33: As phosphorus.
67: Except for use in liquid egg whites at 8 800 mg/kg as phosphorus, and in liquid whole eggs at 14 700 mg/kg as phosphorus.
Defined In
10.2.1.0
N°
407a
Food Additive or Group
Max Level
GMP
Notes
-
Defined In
10.2.1.0
N°
405
Food Additive or Group
Max Level
10000 mg/kg
Notes
-
Defined In
10.2.1.0
N°
470(i)
Food Additive or Group
Max Level
GMP
Notes
-
Defined In
10.2.1.0
N°
466
Food Additive or Group
Max Level
GMP
Notes
-
Defined In
10.2.1.0
N°
331(i)
Food Additive or Group
Max Level
GMP
Notes
-
Defined In
10.2.1.0
N°
-
Food Additive or Group
Max Level
5000 mg/kg
Notes
42: As sorbic acid.
Defined In
10.2.1.0
N°
-
Food Additive or Group
Max Level
500 mg/kg
Notes
-
Defined In
10.2.1.0
N°
1450
Food Additive or Group
Max Level
GMP
Notes
-
Defined In
10.2.1.0
N°
1505
Food Additive or Group
Max Level
2500 mg/kg
Notes
47: On the dry egg yolk weight basis.
Defined In
10.2.1.0
Showing 1 to 38 of 38 entries
Note: Items in uppercase (e.g. PHOSPHATES) refer to food additive groups.