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

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

300

GMP

110: For use in frozen French fried potatoes only.

04.2.2.1

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

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

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

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

-

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

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

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

621

GMP

201: For use in flavoured products only.

04.2.2.1

621

Food Additive or Group

Max Level

GMP

Notes

201: For use in flavoured products only.

Defined In

04.2.2.1

-

5000 mg/kg

33: As phosphorus.

76: For use in potatoes only.

04.2.2.1

-

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

900a

10 mg/kg

15: On the fat or oil basis.

04.2.2.1

900a

Food Additive or Group

Max Level

10 mg/kg

Notes

15: On the fat or oil basis.

Defined In

04.2.2.1

332(i)

GMP

29: For non-standardized food only.

04.2.2.1

332(i)

Food Additive or Group

Max Level

GMP

Notes

29: For non-standardized food only.

Defined In

04.2.2.1

331(i)

GMP

29: For non-standardized food only.

04.2.2.1

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

-

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

333(iii)

GMP

29: For non-standardized food only.

04.2.2.1

333(iii)

Food Additive or Group

Max Level

GMP

Notes

29: For non-standardized food only.

Defined In

04.2.2.1

332(ii)

GMP

29: For non-standardized food only.

04.2.2.1

332(ii)

Food Additive or Group

Max Level

GMP

Notes

29: For non-standardized food only.

Defined In

04.2.2.1

331(iii)

GMP

29: For non-standardized food only.

04.2.2.1

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.

  1. Food Chemistry, H.-D. Belitz & W. Grosch, Springer-Verlag, Heidelberg, 1987, pp. 572-576.