Non-emulsified sauces (e.g. ketchup, cheese sauce, cream sauce, brown gravy) (12.6.2.0)
Description
Include water-, coconut milk-, and milk-based sauces, gravies and dressings. Examples include: barbecue sauce, tomato ketchup, cheese sauce, Worcestershire sauce, Oriental thick Worcestershire sauce (tonkatsu sauce), chili sauce, sweet and sour dipping sauce, and white (cream-based) sauce (sauce consisting primarily of milk or cream, with little added fat (e.g. butter) and flour, with or without seasoning or spices).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 12.6.2.0
INS No
Food Additive or Group
Max Level
Notes
Defined In
N°
-
Food Additive or Group
Max Level
500 mg/kg
Notes
10: As ascorbyl stearate.
Defined In
12.6.2.0
N°
160a(ii)
Food Additive or Group
Max Level
2000 mg/kg
Notes
-
Defined In
12.6.2.0
-
75 mg/kg
21: As anhydrous calcium disodium ethylenediaminetetraacetate.
12.6.2.0
N°
-
Food Additive or Group
Max Level
75 mg/kg
Notes
21: As anhydrous calcium disodium ethylenediaminetetraacetate.
Defined In
12.6.2.0
N°
163(ii)
Food Additive or Group
Max Level
300 mg/kg
Notes
181: As anthocyanin.
Defined In
12.6.2.0
N°
243
Food Additive or Group
Max Level
200 mg/kg
Notes
-
Defined In
12.6.2.0
234
5 mg/kg
233: As nisin.
538: For use in low oil content or refrigerated products only.
XS306R: Excluding products conforming to the Standard for Chilli Sauce (Regional Standard) (CODEX STAN 306R-2011).
12.6.2.0
N°
234
Food Additive or Group
Max Level
5 mg/kg
Notes
233: As nisin.
538: For use in low oil content or refrigerated products only.
XS306R: Excluding products conforming to the Standard for Chilli Sauce (Regional Standard) (CODEX STAN 306R-2011).
Defined In
12.6.2.0
475
5000 mg/kg
XS306R: Excluding products conforming to the Standard for Chilli Sauce (Regional Standard) (CODEX STAN 306R-2011).
12.6.2.0
N°
475
Food Additive or Group
Max Level
5000 mg/kg
Notes
XS306R: Excluding products conforming to the Standard for Chilli Sauce (Regional Standard) (CODEX STAN 306R-2011).
Defined In
12.6.2.0
262(ii)
2500 mg/kg
XS306R: Excluding products conforming to the Standard for Chilli Sauce (Regional Standard) (CODEX STAN 306R-2011).
12.6.2.0
N°
262(ii)
Food Additive or Group
Max Level
2500 mg/kg
Notes
XS306R: Excluding products conforming to the Standard for Chilli Sauce (Regional Standard) (CODEX STAN 306R-2011).
Defined In
12.6.2.0
-
2500 mg/kg
XS306R: Excluding products conforming to the Standard for Chilli Sauce (Regional Standard) (CODEX STAN 306R-2011).
12.6.2.0
N°
-
Food Additive or Group
Max Level
2500 mg/kg
Notes
XS306R: Excluding products conforming to the Standard for Chilli Sauce (Regional Standard) (CODEX STAN 306R-2011).
Defined In
12.6.2.0
N°
-
Food Additive or Group
Max Level
350 mg/kg
Notes
26: As steviol equivalents.
Defined In
12.6.2.0
-
10000 mg/kg
537: Except for use at 5000 mg/kg in products conforming to the Regional Standard for Chilli Sauce (CXS 306R-2011).
12.6.2.0
N°
-
Food Additive or Group
Max Level
10000 mg/kg
Notes
537: Except for use at 5000 mg/kg in products conforming to the Regional Standard for Chilli Sauce (CXS 306R-2011).
Defined In
12.6.2.0
-
5000 mg/kg
45: As tartaric acid.
XS306R: Excluding products conforming to the Standard for Chilli Sauce (Regional Standard) (CODEX STAN 306R-2011).
12.6.2.0
N°
-
Food Additive or Group
Max Level
5000 mg/kg
Notes
45: As tartaric acid.
XS306R: Excluding products conforming to the Standard for Chilli Sauce (Regional Standard) (CODEX STAN 306R-2011).
Defined In
12.6.2.0
Showing 1 to 15 of 15 entries
Note: Items in uppercase (e.g. PHOSPHATES) refer to food additive groups.