Frozen vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds (04.2.2.1)
Description
Fresh vegetables are usually blanched and frozen.1 Examples include: quick-frozen corn, quick-frozen French-fried potatoes, quick frozen peas, and quick frozen whole processed tomatoes.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 04.2.2.1
INS No
Food Additive or Group
Max Level
Notes
Defined In
260
GMP
262: For use in edible fungi and fungus products only.
263: Except for use in pickled fungi at 20 000 mg/kg.
04.2.2.1
N°
260
Food Additive or Group
Max Level
GMP
Notes
262: For use in edible fungi and fungus products only.
263: Except for use in pickled fungi at 20 000 mg/kg.
Defined In
04.2.2.1
N°
300
Food Additive or Group
Max Level
GMP
Notes
110: For use in frozen French fried potatoes only.
Defined In
04.2.2.1
509
GMP
29: For non-standardized food only.
323: For use as firming agent.
324: For use in aloe vera only.
04.2.2.1
N°
509
Food Additive or Group
Max Level
GMP
Notes
29: For non-standardized food only.
323: For use as firming agent.
324: For use in aloe vera only.
Defined In
04.2.2.1
516
GMP
29: For non-standardized food only.
323: For use as firming agent.
324: For use in aloe vera only.
04.2.2.1
N°
516
Food Additive or Group
Max Level
GMP
Notes
29: For non-standardized food only.
323: For use as firming agent.
324: For use in aloe vera only.
Defined In
04.2.2.1
330
GMP
242: For use as an antioxidant only.
262: For use in edible fungi and fungus products only.
264: Except for use in sterilized fungi at 5 000 mg/kg: citric acid (INS 330) and lactic acid (INS 270), singly or in combination.
265: For use in quick frozen French fried potatoes only, as a sequestrant.
04.2.2.1
N°
330
Food Additive or Group
Max Level
GMP
Notes
242: For use as an antioxidant only.
262: For use in edible fungi and fungus products only.
264: Except for use in sterilized fungi at 5 000 mg/kg: citric acid (INS 330) and lactic acid (INS 270), singly or in combination.
265: For use in quick frozen French fried potatoes only, as a sequestrant.
Defined In
04.2.2.1
-
100 mg/kg
110: For use in frozen French fried potatoes only.
21: As anhydrous calcium disodium ethylenediaminetetraacetate.
04.2.2.1
N°
-
Food Additive or Group
Max Level
100 mg/kg
Notes
110: For use in frozen French fried potatoes only.
21: As anhydrous calcium disodium ethylenediaminetetraacetate.
Defined In
04.2.2.1
270
GMP
262: For use in edible fungi and fungus products only.
264: Except for use in sterilized fungi at 5 000 mg/kg: citric acid (INS 330) and lactic acid (INS 270), singly or in combination.
04.2.2.1
N°
270
Food Additive or Group
Max Level
GMP
Notes
262: For use in edible fungi and fungus products only.
264: Except for use in sterilized fungi at 5 000 mg/kg: citric acid (INS 330) and lactic acid (INS 270), singly or in combination.
Defined In
04.2.2.1
296
GMP
265: For use in quick frozen French fried potatoes only, as a sequestrant.
04.2.2.1
N°
296
Food Additive or Group
Max Level
GMP
Notes
265: For use in quick frozen French fried potatoes only, as a sequestrant.
Defined In
04.2.2.1
N°
621
Food Additive or Group
Max Level
GMP
Notes
201: For use in flavoured products only.
Defined In
04.2.2.1
N°
-
Food Additive or Group
Max Level
5000 mg/kg
Notes
33: As phosphorus.
76: For use in potatoes only.
Defined In
04.2.2.1
N°
900a
Food Additive or Group
Max Level
10 mg/kg
Notes
15: On the fat or oil basis.
Defined In
04.2.2.1
N°
332(i)
Food Additive or Group
Max Level
GMP
Notes
29: For non-standardized food only.
Defined In
04.2.2.1
N°
331(i)
Food Additive or Group
Max Level
GMP
Notes
29: For non-standardized food only.
Defined In
04.2.2.1
-
50 mg/kg
136: For use to prevent browning of certain light coloured vegetables only.
137: Except for use in frozen avocado at 300 mg/kg.
44: As residual SO2.
76: For use in potatoes only.
04.2.2.1
N°
-
Food Additive or Group
Max Level
50 mg/kg
Notes
136: For use to prevent browning of certain light coloured vegetables only.
137: Except for use in frozen avocado at 300 mg/kg.
44: As residual SO2.
76: For use in potatoes only.
Defined In
04.2.2.1
N°
333(iii)
Food Additive or Group
Max Level
GMP
Notes
29: For non-standardized food only.
Defined In
04.2.2.1
N°
332(ii)
Food Additive or Group
Max Level
GMP
Notes
29: For non-standardized food only.
Defined In
04.2.2.1
N°
331(iii)
Food Additive or Group
Max Level
GMP
Notes
29: For non-standardized food only.
Defined In
04.2.2.1
Showing 1 to 17 of 17 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. 572-576.