Rind of ripened cheese (01.6.2.2)

Description

Refers to the rind only of the cheese.The rind of the cheese is the exterior portion of the cheese mass that initially has the same composition as the interior portion of the cheese, but which may dry after brining and ripening.1

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 01.6.2.2

INS No

Food Additive or Group

Max Level

Notes

Defined In

129

100 mg/kg

-

01.6.2.2

129

Food Additive or Group

Max Level

100 mg/kg

Notes

-

Defined In

01.6.2.2

160a(ii)

1000 mg/kg

-

01.6.2.2

160a(ii)

Food Additive or Group

Max Level

1000 mg/kg

Notes

-

Defined In

01.6.2.2

133

100 mg/kg

-

01.6.2.2

133

Food Additive or Group

Max Level

100 mg/kg

Notes

-

Defined In

01.6.2.2

150c

50000 mg/kg

-

01.6.2.2

150c

Food Additive or Group

Max Level

50000 mg/kg

Notes

-

Defined In

01.6.2.2

150d

50000 mg/kg

-

01.6.2.2

150d

Food Additive or Group

Max Level

50000 mg/kg

Notes

-

Defined In

01.6.2.2

-

500 mg/kg

-

01.6.2.2

-

Food Additive or Group

Max Level

500 mg/kg

Notes

-

Defined In

01.6.2.2

-

Max Level

75 mg/kg

Notes

-

Defined In

01.6.2.2

163(ii)

1000 mg/kg

-

01.6.2.2

163(ii)

Food Additive or Group

Max Level

1000 mg/kg

Notes

-

Defined In

01.6.2.2

132

100 mg/kg

-

01.6.2.2

132

Food Additive or Group

Max Level

100 mg/kg

Notes

-

Defined In

01.6.2.2

-

100 mg/kg

-

01.6.2.2

-

Food Additive or Group

Max Level

100 mg/kg

Notes

-

Defined In

01.6.2.2

905c(i)

30000 mg/kg

-

01.6.2.2

905c(i)

Food Additive or Group

Max Level

30000 mg/kg

Notes

-

Defined In

01.6.2.2

124

100 mg/kg

-

01.6.2.2

124

Food Additive or Group

Max Level

100 mg/kg

Notes

-

Defined In

01.6.2.2

-

300 mg/kg

-

01.6.2.2

-

Food Additive or Group

Max Level

300 mg/kg

Notes

-

Defined In

01.6.2.2

110

300 mg/kg

-

01.6.2.2

110

Food Additive or Group

Max Level

300 mg/kg

Notes

-

Defined In

01.6.2.2

Showing 1 to 14 of 14 entries

Note: Items in uppercase (e.g. PHOSPHATES) refer to food additive groups.

  1. The rind is different from the coating of a cheese. The coating is either: (1) a film of synthetic or natural material, which helps to regulate the humidity during ripening and protects the cheese against microorganisms; or (2) a layer, primarily of wax, paraffin or plastic, which normally is impermeable to moisture, that protects the cheese after ripening against microorganisms and against physical damage during retail handling and that in some cases, contributes to the specific appearance of the cheese (e.g. coloured surface).