Ripened cheese, includes rind (01.6.2.1)
Description
Refers to ripened (including mould-ripened) cheese, including rind, or any part thereof, such as cut, shredded, grated or sliced cheese. Examples of ripened cheese include: blue cheese, brie, gouda, havarti, hard grating cheese, and Swiss cheese.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 01.6.2.1
INS No
Food Additive or Group
Max Level
Notes
Defined In
160b(ii)
25 mg/kg
185: As norbixin.
463: For use in cheese mass only for products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966) Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Emmental (CXS 269-1967), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968), Provolone (CXS 272-1968), Coulommiers (CXS 274-1969), Camembert (CXS 276-1973) and Brie (CXS 277-1973).
506: Except for use in products conforming to the General Standard for Cheese (CXS 283-1978) at 50 mg/kg.
XS208: Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).
XS278: Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).
01.6.2.1
N°
160b(ii)
Food Additive or Group
Max Level
25 mg/kg
Notes
185: As norbixin.
463: For use in cheese mass only for products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966) Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Emmental (CXS 269-1967), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968), Provolone (CXS 272-1968), Coulommiers (CXS 274-1969), Camembert (CXS 276-1973) and Brie (CXS 277-1973).
506: Except for use in products conforming to the General Standard for Cheese (CXS 283-1978) at 50 mg/kg.
XS208: Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).
XS278: Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).
Defined In
01.6.2.1
-
500 mg/kg
10: As ascorbyl stearate.
112: For use in grated cheese only.
XS208: Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).
XS263: Excluding products conforming to the Standard for Cheddar (CXS 263-1966).
XS264: Excluding products conforming to the Standard for Danbo (CXS 264-1966).
XS265: Excluding products conforming to the Standard for Edam (CXS 265-1966).
XS266: Excluding products conforming to the Standard for Gouda (CXS 266-1966).
XS267: Excluding products conforming to the Standard for Havarti (CXS 267-1966).
XS268: Excluding products conforming to the Standard for Samsø (CXS 268-1966).
XS269: Excluding products conforming to the Standard for Emmental (CXS 269-1967).
XS270: Excluding products conforming to the Standard for Tilsiter (CXS 270-1968).
XS271: Excluding products conforming to the Standard for Saint-Paulin (CXS 271-1968).
XS272: Excluding products conforming to the Standard for Provolone (CXS 272-1968).
XS274: Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).
XS276: Excluding products conforming to the Standard for Camembert (CXS 276-1973).
XS277: Excluding products conforming to the Standard for Brie (CXS 277-1973).
XS278: Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).
XS283: Excluding products conforming to the General Standard for Cheese (CXS 283-1978).
01.6.2.1
N°
-
Food Additive or Group
Max Level
500 mg/kg
Notes
10: As ascorbyl stearate.
112: For use in grated cheese only.
XS208: Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).
XS263: Excluding products conforming to the Standard for Cheddar (CXS 263-1966).
XS264: Excluding products conforming to the Standard for Danbo (CXS 264-1966).
XS265: Excluding products conforming to the Standard for Edam (CXS 265-1966).
XS266: Excluding products conforming to the Standard for Gouda (CXS 266-1966).
XS267: Excluding products conforming to the Standard for Havarti (CXS 267-1966).
XS268: Excluding products conforming to the Standard for Samsø (CXS 268-1966).
XS269: Excluding products conforming to the Standard for Emmental (CXS 269-1967).
XS270: Excluding products conforming to the Standard for Tilsiter (CXS 270-1968).
XS271: Excluding products conforming to the Standard for Saint-Paulin (CXS 271-1968).
XS272: Excluding products conforming to the Standard for Provolone (CXS 272-1968).
XS274: Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).
XS276: Excluding products conforming to the Standard for Camembert (CXS 276-1973).
XS277: Excluding products conforming to the Standard for Brie (CXS 277-1973).
XS278: Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).
XS283: Excluding products conforming to the General Standard for Cheese (CXS 283-1978).
Defined In
01.6.2.1
160a(ii)
600 mg/kg
463: For use in cheese mass only for products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966) Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Emmental (CXS 269-1967), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968), Provolone (CXS 272-1968), Coulommiers (CXS 274-1969), Camembert (CXS 276-1973) and Brie (CXS 277-1973).
XS208: Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).
XS278: Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).
01.6.2.1
N°
160a(ii)
Food Additive or Group
Max Level
600 mg/kg
Notes
463: For use in cheese mass only for products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966) Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Emmental (CXS 269-1967), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968), Provolone (CXS 272-1968), Coulommiers (CXS 274-1969), Camembert (CXS 276-1973) and Brie (CXS 277-1973).
XS208: Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).
XS278: Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).
Defined In
01.6.2.1
282
GMP
3: For use in surface treatment only.
460: Except for use at 3,000 mg/kg singly or in combination: propionic acid (INS 280), sodium propionate (INS 281) and calcium propionate (INS 282) in products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966) Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968) and Provolone (CXS 272-1968).
503: Except for use in products conforming to the General Standard for Cheese (CXS 283-1978): propionic acid (INS 280), sodium propionate (INS 281) and calcium propionate (INS 282) at 3000 mg/kg as propionic acid.
XS208: Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).
XS269: Excluding products conforming to the Standard for Emmental (CXS 269-1967).
XS274: Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).
XS276: Excluding products conforming to the Standard for Camembert (CXS 276-1973).
XS277: Excluding products conforming to the Standard for Brie (CXS 277-1973).
XS278: Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).
01.6.2.1
N°
282
Food Additive or Group
Max Level
GMP
Notes
3: For use in surface treatment only.
460: Except for use at 3,000 mg/kg singly or in combination: propionic acid (INS 280), sodium propionate (INS 281) and calcium propionate (INS 282) in products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966) Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968) and Provolone (CXS 272-1968).
503: Except for use in products conforming to the General Standard for Cheese (CXS 283-1978): propionic acid (INS 280), sodium propionate (INS 281) and calcium propionate (INS 282) at 3000 mg/kg as propionic acid.
XS208: Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).
XS269: Excluding products conforming to the Standard for Emmental (CXS 269-1967).
XS274: Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).
XS276: Excluding products conforming to the Standard for Camembert (CXS 276-1973).
XS277: Excluding products conforming to the Standard for Brie (CXS 277-1973).
XS278: Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).
Defined In
01.6.2.1
552
GMP
459: Except for use at 10,000 mg/kg, singly or in combination: silicon dioxide, amorphous (INS 551), calcium silicate (INS 552), magnesium silicate, synthetic (INS 553(i)) and talc (INS 553(iii)) in products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966) Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Emmental (CXS 269-1967), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968) and Provolone (CXS 272-1968), as anticaking agents only: silicates calculated as silicon dioxide.
461: For the surface treatment of sliced, cut, shredded or grated cheese for products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966) Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Emmental (CXS 269-1967), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968) and Provolone (CXS 272-1968) only as anticaking agents
502: Except for use in surface treatment of sliced, cut, shredded or grated cheese only for products conforming to the General Standard for Cheese (CXS 283-1978): silicon dioxide, amorphous (INS 551), calcium silicate (INS 552), magnesium silicate, synthetic (INS 553(i)), talc (INS 553(iii)) and potassium silicate (INS 560) as anticaking agents at 10,000 mg/kg, as silicon dioxide, singly or in combination.
XS208: Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).
XS274: Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).
XS276: Excluding products conforming to the Standard for Camembert (CXS 276-1973).
XS277: Excluding products conforming to the Standard for Brie (CXS 277-1973).
01.6.2.1
N°
552
Food Additive or Group
Max Level
GMP
Notes
459: Except for use at 10,000 mg/kg, singly or in combination: silicon dioxide, amorphous (INS 551), calcium silicate (INS 552), magnesium silicate, synthetic (INS 553(i)) and talc (INS 553(iii)) in products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966) Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Emmental (CXS 269-1967), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968) and Provolone (CXS 272-1968), as anticaking agents only: silicates calculated as silicon dioxide.
461: For the surface treatment of sliced, cut, shredded or grated cheese for products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966) Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Emmental (CXS 269-1967), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968) and Provolone (CXS 272-1968) only as anticaking agents
502: Except for use in surface treatment of sliced, cut, shredded or grated cheese only for products conforming to the General Standard for Cheese (CXS 283-1978): silicon dioxide, amorphous (INS 551), calcium silicate (INS 552), magnesium silicate, synthetic (INS 553(i)), talc (INS 553(iii)) and potassium silicate (INS 560) as anticaking agents at 10,000 mg/kg, as silicon dioxide, singly or in combination.
XS208: Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).
XS274: Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).
XS276: Excluding products conforming to the Standard for Camembert (CXS 276-1973).
XS277: Excluding products conforming to the Standard for Brie (CXS 277-1973).
Defined In
01.6.2.1
150d
50000 mg/kg
201: For use in flavoured products only.
XS208: Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).
XS263: Excluding products conforming to the Standard for Cheddar (CXS 263-1966).
XS264: Excluding products conforming to the Standard for Danbo (CXS 264-1966).
XS265: Excluding products conforming to the Standard for Edam (CXS 265-1966).
XS266: Excluding products conforming to the Standard for Gouda (CXS 266-1966).
XS267: Excluding products conforming to the Standard for Havarti (CXS 267-1966).
XS268: Excluding products conforming to the Standard for Samsø (CXS 268-1966).
XS269: Excluding products conforming to the Standard for Emmental (CXS 269-1967).
XS270: Excluding products conforming to the Standard for Tilsiter (CXS 270-1968).
XS271: Excluding products conforming to the Standard for Saint-Paulin (CXS 271-1968).
XS272: Excluding products conforming to the Standard for Provolone (CXS 272-1968).
XS274: Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).
XS276: Excluding products conforming to the Standard for Camembert (CXS 276-1973).
XS277: Excluding products conforming to the Standard for Brie (CXS 277-1973).
XS278: Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).
01.6.2.1
N°
150d
Food Additive or Group
Max Level
50000 mg/kg
Notes
201: For use in flavoured products only.
XS208: Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).
XS263: Excluding products conforming to the Standard for Cheddar (CXS 263-1966).
XS264: Excluding products conforming to the Standard for Danbo (CXS 264-1966).
XS265: Excluding products conforming to the Standard for Edam (CXS 265-1966).
XS266: Excluding products conforming to the Standard for Gouda (CXS 266-1966).
XS267: Excluding products conforming to the Standard for Havarti (CXS 267-1966).
XS268: Excluding products conforming to the Standard for Samsø (CXS 268-1966).
XS269: Excluding products conforming to the Standard for Emmental (CXS 269-1967).
XS270: Excluding products conforming to the Standard for Tilsiter (CXS 270-1968).
XS271: Excluding products conforming to the Standard for Saint-Paulin (CXS 271-1968).
XS272: Excluding products conforming to the Standard for Provolone (CXS 272-1968).
XS274: Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).
XS276: Excluding products conforming to the Standard for Camembert (CXS 276-1973).
XS277: Excluding products conforming to the Standard for Brie (CXS 277-1973).
XS278: Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).
Defined In
01.6.2.1
120
125 mg/kg
178: As carminic acid.
505: Except for use in products conforming to the General Standard for Cheese (CXS 283-1978) at GMP for red marbled cheeses only.
XS208: Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).
XS263: Excluding products conforming to the Standard for Cheddar (CXS 263-1966).
XS264: Excluding products conforming to the Standard for Danbo (CXS 264-1966).
XS265: Excluding products conforming to the Standard for Edam (CXS 265-1966).
XS266: Excluding products conforming to the Standard for Gouda (CXS 266-1966).
XS267: Excluding products conforming to the Standard for Havarti (CXS 267-1966).
XS268: Excluding products conforming to the Standard for Samsø (CXS 268-1966).
XS269: Excluding products conforming to the Standard for Emmental (CXS 269-1967).
XS270: Excluding products conforming to the Standard for Tilsiter (CXS 270-1968).
XS271: Excluding products conforming to the Standard for Saint-Paulin (CXS 271-1968).
XS272: Excluding products conforming to the Standard for Provolone (CXS 272-1968).
XS274: Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).
XS276: Excluding products conforming to the Standard for Camembert (CXS 276-1973).
XS277: Excluding products conforming to the Standard for Brie (CXS 277-1973).
XS278: Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).
01.6.2.1
N°
120
Food Additive or Group
Max Level
125 mg/kg
Notes
178: As carminic acid.
505: Except for use in products conforming to the General Standard for Cheese (CXS 283-1978) at GMP for red marbled cheeses only.
XS208: Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).
XS263: Excluding products conforming to the Standard for Cheddar (CXS 263-1966).
XS264: Excluding products conforming to the Standard for Danbo (CXS 264-1966).
XS265: Excluding products conforming to the Standard for Edam (CXS 265-1966).
XS266: Excluding products conforming to the Standard for Gouda (CXS 266-1966).
XS267: Excluding products conforming to the Standard for Havarti (CXS 267-1966).
XS268: Excluding products conforming to the Standard for Samsø (CXS 268-1966).
XS269: Excluding products conforming to the Standard for Emmental (CXS 269-1967).
XS270: Excluding products conforming to the Standard for Tilsiter (CXS 270-1968).
XS271: Excluding products conforming to the Standard for Saint-Paulin (CXS 271-1968).
XS272: Excluding products conforming to the Standard for Provolone (CXS 272-1968).
XS274: Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).
XS276: Excluding products conforming to the Standard for Camembert (CXS 276-1973).
XS277: Excluding products conforming to the Standard for Brie (CXS 277-1973).
XS278: Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).
Defined In
01.6.2.1
-
100 mg/kg
458: Except for use in cheese mass only for products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966), Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Emmental (CXS 269-1967), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968), Provolone (CXS 272-1968), Coulommiers (CXS 274-1969), Camembert (CXS 276-1973) and Brie (CXS 277-1973); singly or in combination at 35 mg/kg.
500: Except for use in products conforming to the General Standard for Cheese (CXS 283-1978) at 25 mg/kg for carotenes, beta-, synthetic (INS 160a(i)) and 35 mg/kg for both carotenal, beta-apo-8’ (INS 160e) and carotenoic acid, ethyl ester, beta-apo-08’- (INS 160f) only, i.e. no provision for carotenes, beta-, Blakeslea trispora (INS 160a(iii)).
XS208: Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).
XS278: Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).
01.6.2.1
N°
-
Food Additive or Group
Max Level
100 mg/kg
Notes
458: Except for use in cheese mass only for products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966), Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Emmental (CXS 269-1967), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968), Provolone (CXS 272-1968), Coulommiers (CXS 274-1969), Camembert (CXS 276-1973) and Brie (CXS 277-1973); singly or in combination at 35 mg/kg.
500: Except for use in products conforming to the General Standard for Cheese (CXS 283-1978) at 25 mg/kg for carotenes, beta-, synthetic (INS 160a(i)) and 35 mg/kg for both carotenal, beta-apo-8’ (INS 160e) and carotenoic acid, ethyl ester, beta-apo-08’- (INS 160f) only, i.e. no provision for carotenes, beta-, Blakeslea trispora (INS 160a(iii)).
XS208: Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).
XS278: Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).
Defined In
01.6.2.1
-
15 mg/kg
62: As copper.
XS208: Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).
XS263: Excluding products conforming to the Standard for Cheddar (CXS 263-1966).
XS264: Excluding products conforming to the Standard for Danbo (CXS 264-1966).
XS265: Excluding products conforming to the Standard for Edam (CXS 265-1966).
XS266: Excluding products conforming to the Standard for Gouda (CXS 266-1966).
XS267: Excluding products conforming to the Standard for Havarti (CXS 267-1966).
XS268: Excluding products conforming to the Standard for Samsø (CXS 268-1966).
XS269: Excluding products conforming to the Standard for Emmental (CXS 269-1967).
XS270: Excluding products conforming to the Standard for Tilsiter (CXS 270-1968).
XS271: Excluding products conforming to the Standard for Saint-Paulin (CXS 271-1968).
XS272: Excluding products conforming to the Standard for Provolone (CXS 272-1968).
XS274: Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).
XS276: Excluding products conforming to the Standard for Camembert (CXS 276-1973).
XS277: Excluding products conforming to the Standard for Brie (CXS 277-1973).
01.6.2.1
N°
-
Food Additive or Group
Max Level
15 mg/kg
Notes
62: As copper.
XS208: Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).
XS263: Excluding products conforming to the Standard for Cheddar (CXS 263-1966).
XS264: Excluding products conforming to the Standard for Danbo (CXS 264-1966).
XS265: Excluding products conforming to the Standard for Edam (CXS 265-1966).
XS266: Excluding products conforming to the Standard for Gouda (CXS 266-1966).
XS267: Excluding products conforming to the Standard for Havarti (CXS 267-1966).
XS268: Excluding products conforming to the Standard for Samsø (CXS 268-1966).
XS269: Excluding products conforming to the Standard for Emmental (CXS 269-1967).
XS270: Excluding products conforming to the Standard for Tilsiter (CXS 270-1968).
XS271: Excluding products conforming to the Standard for Saint-Paulin (CXS 271-1968).
XS272: Excluding products conforming to the Standard for Provolone (CXS 272-1968).
XS274: Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).
XS276: Excluding products conforming to the Standard for Camembert (CXS 276-1973).
XS277: Excluding products conforming to the Standard for Brie (CXS 277-1973).
Defined In
01.6.2.1
472e
10000 mg/kg
XS208: Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).
XS263: Excluding products conforming to the Standard for Cheddar (CXS 263-1966).
XS264: Excluding products conforming to the Standard for Danbo (CXS 264-1966).
XS265: Excluding products conforming to the Standard for Edam (CXS 265-1966).
XS266: Excluding products conforming to the Standard for Gouda (CXS 266-1966).
XS267: Excluding products conforming to the Standard for Havarti (CXS 267-1966).
XS268: Excluding products conforming to the Standard for Samsø (CXS 268-1966).
XS269: Excluding products conforming to the Standard for Emmental (CXS 269-1967).
XS270: Excluding products conforming to the Standard for Tilsiter (CXS 270-1968).
XS271: Excluding products conforming to the Standard for Saint-Paulin (CXS 271-1968).
XS272: Excluding products conforming to the Standard for Provolone (CXS 272-1968).
XS274: Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).
XS276: Excluding products conforming to the Standard for Camembert (CXS 276-1973).
XS277: Excluding products conforming to the Standard for Brie (CXS 277-1973).
XS278: Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).
XS283: Excluding products conforming to the General Standard for Cheese (CXS 283-1978).
01.6.2.1
N°
472e
Food Additive or Group
Max Level
10000 mg/kg
Notes
XS208: Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).
XS263: Excluding products conforming to the Standard for Cheddar (CXS 263-1966).
XS264: Excluding products conforming to the Standard for Danbo (CXS 264-1966).
XS265: Excluding products conforming to the Standard for Edam (CXS 265-1966).
XS266: Excluding products conforming to the Standard for Gouda (CXS 266-1966).
XS267: Excluding products conforming to the Standard for Havarti (CXS 267-1966).
XS268: Excluding products conforming to the Standard for Samsø (CXS 268-1966).
XS269: Excluding products conforming to the Standard for Emmental (CXS 269-1967).
XS270: Excluding products conforming to the Standard for Tilsiter (CXS 270-1968).
XS271: Excluding products conforming to the Standard for Saint-Paulin (CXS 271-1968).
XS272: Excluding products conforming to the Standard for Provolone (CXS 272-1968).
XS274: Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).
XS276: Excluding products conforming to the Standard for Camembert (CXS 276-1973).
XS277: Excluding products conforming to the Standard for Brie (CXS 277-1973).
XS278: Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).
XS283: Excluding products conforming to the General Standard for Cheese (CXS 283-1978).
Defined In
01.6.2.1
239
25 mg/kg
298: For use only in products conforming to the Standard for Provolone (CXS 272-1968).
66: As formaldehyde.
XS208: Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).
XS263: Excluding products conforming to the Standard for Cheddar (CXS 263-1966).
XS264: Excluding products conforming to the Standard for Danbo (CXS 264-1966).
XS265: Excluding products conforming to the Standard for Edam (CXS 265-1966).
XS266: Excluding products conforming to the Standard for Gouda (CXS 266-1966).
XS267: Excluding products conforming to the Standard for Havarti (CXS 267-1966).
XS268: Excluding products conforming to the Standard for Samsø (CXS 268-1966).
XS269: Excluding products conforming to the Standard for Emmental (CXS 269-1967).
XS270: Excluding products conforming to the Standard for Tilsiter (CXS 270-1968).
XS271: Excluding products conforming to the Standard for Saint-Paulin (CXS 271-1968).
XS272: Excluding products conforming to the Standard for Provolone (CXS 272-1968).
XS274: Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).
XS276: Excluding products conforming to the Standard for Camembert (CXS 276-1973).
XS277: Excluding products conforming to the Standard for Brie (CXS 277-1973).
XS278: Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).
01.6.2.1
N°
239
Food Additive or Group
Max Level
25 mg/kg
Notes
298: For use only in products conforming to the Standard for Provolone (CXS 272-1968).
66: As formaldehyde.
XS208: Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).
XS263: Excluding products conforming to the Standard for Cheddar (CXS 263-1966).
XS264: Excluding products conforming to the Standard for Danbo (CXS 264-1966).
XS265: Excluding products conforming to the Standard for Edam (CXS 265-1966).
XS266: Excluding products conforming to the Standard for Gouda (CXS 266-1966).
XS267: Excluding products conforming to the Standard for Havarti (CXS 267-1966).
XS268: Excluding products conforming to the Standard for Samsø (CXS 268-1966).
XS269: Excluding products conforming to the Standard for Emmental (CXS 269-1967).
XS270: Excluding products conforming to the Standard for Tilsiter (CXS 270-1968).
XS271: Excluding products conforming to the Standard for Saint-Paulin (CXS 271-1968).
XS272: Excluding products conforming to the Standard for Provolone (CXS 272-1968).
XS274: Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).
XS276: Excluding products conforming to the Standard for Camembert (CXS 276-1973).
XS277: Excluding products conforming to the Standard for Brie (CXS 277-1973).
XS278: Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).
Defined In
01.6.2.1
243
200 mg/kg
XS208: Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).
XS263: Excluding products conforming to the Standard for Cheddar (CXS 263-1966).
XS264: Excluding products conforming to the Standard for Danbo (CXS 264-1966).
XS265: Excluding products conforming to the Standard for Edam (CXS 265-1966).
XS266: Excluding products conforming to the Standard for Gouda (CXS 266-1966).
XS267: Excluding products conforming to the Standard for Havarti (CXS 267-1966).
XS268: Excluding products conforming to the Standard for Samsø (CXS 268-1966).
XS269: Excluding products conforming to the Standard for Emmental (CXS 269-1967).
XS270: Excluding products conforming to the Standard for Tilsiter (CXS 270-1968).
XS271: Excluding products conforming to the Standard for Saint-Paulin (CXS 271-1968).
XS272: Excluding products conforming to the Standard for Provolone (CXS 272-1968).
XS274: Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).
XS276: Excluding products conforming to the Standard for Camembert (CXS 276-1973).
XS277: Excluding products conforming to the Standard for Brie (CXS 277-1973).
XS278: Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).
XS283: Excluding products conforming to the General Standard for Cheese (CXS 283-1978).
01.6.2.1
N°
243
Food Additive or Group
Max Level
200 mg/kg
Notes
XS208: Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).
XS263: Excluding products conforming to the Standard for Cheddar (CXS 263-1966).
XS264: Excluding products conforming to the Standard for Danbo (CXS 264-1966).
XS265: Excluding products conforming to the Standard for Edam (CXS 265-1966).
XS266: Excluding products conforming to the Standard for Gouda (CXS 266-1966).
XS267: Excluding products conforming to the Standard for Havarti (CXS 267-1966).
XS268: Excluding products conforming to the Standard for Samsø (CXS 268-1966).
XS269: Excluding products conforming to the Standard for Emmental (CXS 269-1967).
XS270: Excluding products conforming to the Standard for Tilsiter (CXS 270-1968).
XS271: Excluding products conforming to the Standard for Saint-Paulin (CXS 271-1968).
XS272: Excluding products conforming to the Standard for Provolone (CXS 272-1968).
XS274: Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).
XS276: Excluding products conforming to the Standard for Camembert (CXS 276-1973).
XS277: Excluding products conforming to the Standard for Brie (CXS 277-1973).
XS278: Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).
XS283: Excluding products conforming to the General Standard for Cheese (CXS 283-1978).
Defined In
01.6.2.1
553(i)
GMP
459: Except for use at 10,000 mg/kg, singly or in combination: silicon dioxide, amorphous (INS 551), calcium silicate (INS 552), magnesium silicate, synthetic (INS 553(i)) and talc (INS 553(iii)) in products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966) Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Emmental (CXS 269-1967), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968) and Provolone (CXS 272-1968), as anticaking agents only: silicates calculated as silicon dioxide.
461: For the surface treatment of sliced, cut, shredded or grated cheese for products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966) Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Emmental (CXS 269-1967), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968) and Provolone (CXS 272-1968) only as anticaking agents
502: Except for use in surface treatment of sliced, cut, shredded or grated cheese only for products conforming to the General Standard for Cheese (CXS 283-1978): silicon dioxide, amorphous (INS 551), calcium silicate (INS 552), magnesium silicate, synthetic (INS 553(i)), talc (INS 553(iii)) and potassium silicate (INS 560) as anticaking agents at 10,000 mg/kg, as silicon dioxide, singly or in combination.
XS208: Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).
XS274: Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).
XS276: Excluding products conforming to the Standard for Camembert (CXS 276-1973).
XS277: Excluding products conforming to the Standard for Brie (CXS 277-1973).
XS278: Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).
01.6.2.1
N°
553(i)
Food Additive or Group
Max Level
GMP
Notes
459: Except for use at 10,000 mg/kg, singly or in combination: silicon dioxide, amorphous (INS 551), calcium silicate (INS 552), magnesium silicate, synthetic (INS 553(i)) and talc (INS 553(iii)) in products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966) Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Emmental (CXS 269-1967), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968) and Provolone (CXS 272-1968), as anticaking agents only: silicates calculated as silicon dioxide.
461: For the surface treatment of sliced, cut, shredded or grated cheese for products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966) Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Emmental (CXS 269-1967), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968) and Provolone (CXS 272-1968) only as anticaking agents
502: Except for use in surface treatment of sliced, cut, shredded or grated cheese only for products conforming to the General Standard for Cheese (CXS 283-1978): silicon dioxide, amorphous (INS 551), calcium silicate (INS 552), magnesium silicate, synthetic (INS 553(i)), talc (INS 553(iii)) and potassium silicate (INS 560) as anticaking agents at 10,000 mg/kg, as silicon dioxide, singly or in combination.
XS208: Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).
XS274: Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).
XS276: Excluding products conforming to the Standard for Camembert (CXS 276-1973).
XS277: Excluding products conforming to the Standard for Brie (CXS 277-1973).
XS278: Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).
Defined In
01.6.2.1
280
GMP
3: For use in surface treatment only.
460: Except for use at 3,000 mg/kg singly or in combination: propionic acid (INS 280), sodium propionate (INS 281) and calcium propionate (INS 282) in products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966) Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968) and Provolone (CXS 272-1968).
503: Except for use in products conforming to the General Standard for Cheese (CXS 283-1978): propionic acid (INS 280), sodium propionate (INS 281) and calcium propionate (INS 282) at 3000 mg/kg as propionic acid.
XS208: Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).
XS269: Excluding products conforming to the Standard for Emmental (CXS 269-1967).
XS274: Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).
XS276: Excluding products conforming to the Standard for Camembert (CXS 276-1973).
XS277: Excluding products conforming to the Standard for Brie (CXS 277-1973).
XS278: Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).
01.6.2.1
N°
280
Food Additive or Group
Max Level
GMP
Notes
3: For use in surface treatment only.
460: Except for use at 3,000 mg/kg singly or in combination: propionic acid (INS 280), sodium propionate (INS 281) and calcium propionate (INS 282) in products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966) Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968) and Provolone (CXS 272-1968).
503: Except for use in products conforming to the General Standard for Cheese (CXS 283-1978): propionic acid (INS 280), sodium propionate (INS 281) and calcium propionate (INS 282) at 3000 mg/kg as propionic acid.
XS208: Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).
XS269: Excluding products conforming to the Standard for Emmental (CXS 269-1967).
XS274: Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).
XS276: Excluding products conforming to the Standard for Camembert (CXS 276-1973).
XS277: Excluding products conforming to the Standard for Brie (CXS 277-1973).
XS278: Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).
Defined In
01.6.2.1
-
300 mg/kg
462: For use in cheese mass only for products conforming to the Standards for Cheddar (CXS 263-1966) and Danbo (CXS 264-1966).
504: Except for use in products conforming to the General Standard for Cheese (CXS 283-1978) at GMP.
XS208: Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).
XS265: Excluding products conforming to the Standard for Edam (CXS 265-1966).
XS266: Excluding products conforming to the Standard for Gouda (CXS 266-1966).
XS267: Excluding products conforming to the Standard for Havarti (CXS 267-1966).
XS268: Excluding products conforming to the Standard for Samsø (CXS 268-1966).
XS269: Excluding products conforming to the Standard for Emmental (CXS 269-1967).
XS270: Excluding products conforming to the Standard for Tilsiter (CXS 270-1968).
XS271: Excluding products conforming to the Standard for Saint-Paulin (CXS 271-1968).
XS272: Excluding products conforming to the Standard for Provolone (CXS 272-1968).
XS274: Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).
XS276: Excluding products conforming to the Standard for Camembert (CXS 276-1973).
XS277: Excluding products conforming to the Standard for Brie (CXS 277-1973).
XS278: Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).
01.6.2.1
N°
-
Food Additive or Group
Max Level
300 mg/kg
Notes
462: For use in cheese mass only for products conforming to the Standards for Cheddar (CXS 263-1966) and Danbo (CXS 264-1966).
504: Except for use in products conforming to the General Standard for Cheese (CXS 283-1978) at GMP.
XS208: Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).
XS265: Excluding products conforming to the Standard for Edam (CXS 265-1966).
XS266: Excluding products conforming to the Standard for Gouda (CXS 266-1966).
XS267: Excluding products conforming to the Standard for Havarti (CXS 267-1966).
XS268: Excluding products conforming to the Standard for Samsø (CXS 268-1966).
XS269: Excluding products conforming to the Standard for Emmental (CXS 269-1967).
XS270: Excluding products conforming to the Standard for Tilsiter (CXS 270-1968).
XS271: Excluding products conforming to the Standard for Saint-Paulin (CXS 271-1968).
XS272: Excluding products conforming to the Standard for Provolone (CXS 272-1968).
XS274: Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).
XS276: Excluding products conforming to the Standard for Camembert (CXS 276-1973).
XS277: Excluding products conforming to the Standard for Brie (CXS 277-1973).
XS278: Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).
Defined In
01.6.2.1
551
GMP
459: Except for use at 10,000 mg/kg, singly or in combination: silicon dioxide, amorphous (INS 551), calcium silicate (INS 552), magnesium silicate, synthetic (INS 553(i)) and talc (INS 553(iii)) in products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966) Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Emmental (CXS 269-1967), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968) and Provolone (CXS 272-1968), as anticaking agents only: silicates calculated as silicon dioxide.
461: For the surface treatment of sliced, cut, shredded or grated cheese for products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966) Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Emmental (CXS 269-1967), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968) and Provolone (CXS 272-1968) only as anticaking agents
502: Except for use in surface treatment of sliced, cut, shredded or grated cheese only for products conforming to the General Standard for Cheese (CXS 283-1978): silicon dioxide, amorphous (INS 551), calcium silicate (INS 552), magnesium silicate, synthetic (INS 553(i)), talc (INS 553(iii)) and potassium silicate (INS 560) as anticaking agents at 10,000 mg/kg, as silicon dioxide, singly or in combination.
XS208: Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).
XS274: Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).
XS276: Excluding products conforming to the Standard for Camembert (CXS 276-1973).
XS277: Excluding products conforming to the Standard for Brie (CXS 277-1973).
XS278: Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).
01.6.2.1
N°
551
Food Additive or Group
Max Level
GMP
Notes
459: Except for use at 10,000 mg/kg, singly or in combination: silicon dioxide, amorphous (INS 551), calcium silicate (INS 552), magnesium silicate, synthetic (INS 553(i)) and talc (INS 553(iii)) in products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966) Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Emmental (CXS 269-1967), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968) and Provolone (CXS 272-1968), as anticaking agents only: silicates calculated as silicon dioxide.
461: For the surface treatment of sliced, cut, shredded or grated cheese for products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966) Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Emmental (CXS 269-1967), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968) and Provolone (CXS 272-1968) only as anticaking agents
502: Except for use in surface treatment of sliced, cut, shredded or grated cheese only for products conforming to the General Standard for Cheese (CXS 283-1978): silicon dioxide, amorphous (INS 551), calcium silicate (INS 552), magnesium silicate, synthetic (INS 553(i)), talc (INS 553(iii)) and potassium silicate (INS 560) as anticaking agents at 10,000 mg/kg, as silicon dioxide, singly or in combination.
XS208: Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).
XS274: Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).
XS276: Excluding products conforming to the Standard for Camembert (CXS 276-1973).
XS277: Excluding products conforming to the Standard for Brie (CXS 277-1973).
XS278: Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).
Defined In
01.6.2.1
281
GMP
3: For use in surface treatment only.
460: Except for use at 3,000 mg/kg singly or in combination: propionic acid (INS 280), sodium propionate (INS 281) and calcium propionate (INS 282) in products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966) Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968) and Provolone (CXS 272-1968).
503: Except for use in products conforming to the General Standard for Cheese (CXS 283-1978): propionic acid (INS 280), sodium propionate (INS 281) and calcium propionate (INS 282) at 3000 mg/kg as propionic acid.
XS208: Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).
XS269: Excluding products conforming to the Standard for Emmental (CXS 269-1967).
XS274: Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).
XS276: Excluding products conforming to the Standard for Camembert (CXS 276-1973).
XS277: Excluding products conforming to the Standard for Brie (CXS 277-1973).
XS278: Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).
01.6.2.1
N°
281
Food Additive or Group
Max Level
GMP
Notes
3: For use in surface treatment only.
460: Except for use at 3,000 mg/kg singly or in combination: propionic acid (INS 280), sodium propionate (INS 281) and calcium propionate (INS 282) in products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966) Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968) and Provolone (CXS 272-1968).
503: Except for use in products conforming to the General Standard for Cheese (CXS 283-1978): propionic acid (INS 280), sodium propionate (INS 281) and calcium propionate (INS 282) at 3000 mg/kg as propionic acid.
XS208: Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).
XS269: Excluding products conforming to the Standard for Emmental (CXS 269-1967).
XS274: Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).
XS276: Excluding products conforming to the Standard for Camembert (CXS 276-1973).
XS277: Excluding products conforming to the Standard for Brie (CXS 277-1973).
XS278: Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).
Defined In
01.6.2.1
553(iii)
GMP
459: Except for use at 10,000 mg/kg, singly or in combination: silicon dioxide, amorphous (INS 551), calcium silicate (INS 552), magnesium silicate, synthetic (INS 553(i)) and talc (INS 553(iii)) in products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966) Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Emmental (CXS 269-1967), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968) and Provolone (CXS 272-1968), as anticaking agents only: silicates calculated as silicon dioxide.
461: For the surface treatment of sliced, cut, shredded or grated cheese for products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966) Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Emmental (CXS 269-1967), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968) and Provolone (CXS 272-1968) only as anticaking agents
502: Except for use in surface treatment of sliced, cut, shredded or grated cheese only for products conforming to the General Standard for Cheese (CXS 283-1978): silicon dioxide, amorphous (INS 551), calcium silicate (INS 552), magnesium silicate, synthetic (INS 553(i)), talc (INS 553(iii)) and potassium silicate (INS 560) as anticaking agents at 10,000 mg/kg, as silicon dioxide, singly or in combination.
XS208: Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).
XS274: Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).
XS276: Excluding products conforming to the Standard for Camembert (CXS 276-1973).
XS277: Excluding products conforming to the Standard for Brie (CXS 277-1973).
XS278: Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).
01.6.2.1
N°
553(iii)
Food Additive or Group
Max Level
GMP
Notes
459: Except for use at 10,000 mg/kg, singly or in combination: silicon dioxide, amorphous (INS 551), calcium silicate (INS 552), magnesium silicate, synthetic (INS 553(i)) and talc (INS 553(iii)) in products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966) Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Emmental (CXS 269-1967), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968) and Provolone (CXS 272-1968), as anticaking agents only: silicates calculated as silicon dioxide.
461: For the surface treatment of sliced, cut, shredded or grated cheese for products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966) Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Emmental (CXS 269-1967), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968) and Provolone (CXS 272-1968) only as anticaking agents
502: Except for use in surface treatment of sliced, cut, shredded or grated cheese only for products conforming to the General Standard for Cheese (CXS 283-1978): silicon dioxide, amorphous (INS 551), calcium silicate (INS 552), magnesium silicate, synthetic (INS 553(i)), talc (INS 553(iii)) and potassium silicate (INS 560) as anticaking agents at 10,000 mg/kg, as silicon dioxide, singly or in combination.
XS208: Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).
XS274: Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).
XS276: Excluding products conforming to the Standard for Camembert (CXS 276-1973).
XS277: Excluding products conforming to the Standard for Brie (CXS 277-1973).
XS278: Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).
Defined In
01.6.2.1
Showing 1 to 18 of 18 entries
Note: Items in uppercase (e.g. PHOSPHATES) refer to food additive groups.