Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweed products, excluding fermented soybean products of food categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3 (04.2.2.7)
Description
Fermented vegetables are a type of pickled product, formed by the action of lactic acid bacteria, usually in the presence of salt. 1 Traditional Oriental fermented vegetable products are prepared by air-drying vegetables and exposing them to ambient temperatures so as to allow the microorganisms to flourish; the vegetables are then sealed in an anaerobic environment and salt (to generate lactic acid), spices and seasonings are added.2 Examples include: red pepper paste, fermented vegetable products (some tsukemono other than category 04.2.2.3), kimchi (fermented Chinese cabbage and vegetable preparation), and sauerkraut (fermented cabbage). Excludes fermented soybean products that are found in food categories 06.8.6 (Fermented soybeans (e.g., natto and tempe)), 06.8.7 (Fermented soybean curd), 12.9.1 (Fermented soybean paste e.g., miso), 12.9.2.1 (Fermented soybean sauce), and 12.9.2.3 (Other soybean sauce).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 04.2.2.7
INS No
Food Additive or Group
Max Level
Notes
Defined In
950
1000 mg/kg
188: If used in combination with aspartame-acesulfame salt (INS 962), the combined maximum use level, expressed as acesulfame potassium, should not exceed this level.
04.2.2.7
N°
950
Food Additive or Group
Max Level
1000 mg/kg
Notes
188: If used in combination with aspartame-acesulfame salt (INS 962), the combined maximum use level, expressed as acesulfame potassium, should not exceed this level.
Defined In
04.2.2.7
951
2500 mg/kg
144: For use in sweet and sour products only.
191: If used in combination with aspartame-acesulfame salt (INS 962), the combined maximum use level, expressed as aspartame, should not exceed this level.
04.2.2.7
N°
951
Food Additive or Group
Max Level
2500 mg/kg
Notes
144: For use in sweet and sour products only.
191: If used in combination with aspartame-acesulfame salt (INS 962), the combined maximum use level, expressed as aspartame, should not exceed this level.
Defined In
04.2.2.7
N°
-
Food Additive or Group
Max Level
1000 mg/kg
Notes
13: As benzoic acid.
Defined In
04.2.2.7
N°
160a(ii)
Food Additive or Group
Max Level
1000 mg/kg
Notes
-
Defined In
04.2.2.7
133
100 mg/kg
161: Subject to national legislation of the importing country aimed, in particular, at consistency with Section 3.2 of the Preamble.
92: Excluding tomato-based sauces.
04.2.2.7
N°
133
Food Additive or Group
Max Level
100 mg/kg
Notes
161: Subject to national legislation of the importing country aimed, in particular, at consistency with Section 3.2 of the Preamble.
92: Excluding tomato-based sauces.
Defined In
04.2.2.7
634
GMP
279: Except for products conforming to the standard for Edible Fungi and Fungus Products (CODEX STAN 38-1981).
04.2.2.7
N°
634
Food Additive or Group
Max Level
GMP
Notes
279: Except for products conforming to the standard for Edible Fungi and Fungus Products (CODEX STAN 38-1981).
Defined In
04.2.2.7
N°
327
Food Additive or Group
Max Level
10000 mg/kg
Notes
58: As calcium.
Defined In
04.2.2.7
150c
50000 mg/kg
161: Subject to national legislation of the importing country aimed, in particular, at consistency with Section 3.2 of the Preamble.
04.2.2.7
N°
150c
Food Additive or Group
Max Level
50000 mg/kg
Notes
161: Subject to national legislation of the importing country aimed, in particular, at consistency with Section 3.2 of the Preamble.
Defined In
04.2.2.7
N°
-
Food Additive or Group
Max Level
100 mg/kg
Notes
62: As copper.
Defined In
04.2.2.7
N°
472c
Food Additive or Group
Max Level
GMP
Notes
-
Defined In
04.2.2.7
N°
472e
Food Additive or Group
Max Level
2500 mg/kg
Notes
-
Defined In
04.2.2.7
627
GMP
279: Except for products conforming to the standard for Edible Fungi and Fungus Products (CODEX STAN 38-1981).
04.2.2.7
N°
627
Food Additive or Group
Max Level
GMP
Notes
279: Except for products conforming to the standard for Edible Fungi and Fungus Products (CODEX STAN 38-1981).
Defined In
04.2.2.7
631
GMP
279: Except for products conforming to the standard for Edible Fungi and Fungus Products (CODEX STAN 38-1981).
04.2.2.7
N°
631
Food Additive or Group
Max Level
GMP
Notes
279: Except for products conforming to the standard for Edible Fungi and Fungus Products (CODEX STAN 38-1981).
Defined In
04.2.2.7
635
GMP
279: Except for products conforming to the standard for Edible Fungi and Fungus Products (CODEX STAN 38-1981).
04.2.2.7
N°
635
Food Additive or Group
Max Level
GMP
Notes
279: Except for products conforming to the standard for Edible Fungi and Fungus Products (CODEX STAN 38-1981).
Defined In
04.2.2.7
-
250 mg/kg
21: As anhydrous calcium disodium ethylenediaminetetraacetate.
04.2.2.7
N°
-
Food Additive or Group
Max Level
250 mg/kg
Notes
21: As anhydrous calcium disodium ethylenediaminetetraacetate.
Defined In
04.2.2.7
143
100 mg/kg
161: Subject to national legislation of the importing country aimed, in particular, at consistency with Section 3.2 of the Preamble.
04.2.2.7
N°
143
Food Additive or Group
Max Level
100 mg/kg
Notes
161: Subject to national legislation of the importing country aimed, in particular, at consistency with Section 3.2 of the Preamble.
Defined In
04.2.2.7
163(ii)
100 mg/kg
161: Subject to national legislation of the importing country aimed, in particular, at consistency with Section 3.2 of the Preamble.
181: As anthocyanin.
04.2.2.7
N°
163(ii)
Food Additive or Group
Max Level
100 mg/kg
Notes
161: Subject to national legislation of the importing country aimed, in particular, at consistency with Section 3.2 of the Preamble.
181: As anthocyanin.
Defined In
04.2.2.7
N°
-
Food Additive or Group
Max Level
300 mg/kg
Notes
27: As para-hydroxybenzoic acid.
Defined In
04.2.2.7
132
300 mg/kg
161: Subject to national legislation of the importing country aimed, in particular, at consistency with Section 3.2 of the Preamble.
04.2.2.7
N°
132
Food Additive or Group
Max Level
300 mg/kg
Notes
161: Subject to national legislation of the importing country aimed, in particular, at consistency with Section 3.2 of the Preamble.
Defined In
04.2.2.7
N°
504(i)
Food Additive or Group
Max Level
5000 mg/kg
Notes
36: On the residual level basis.
Defined In
04.2.2.7
621
GMP
279: Except for products conforming to the standard for Edible Fungi and Fungus Products (CODEX STAN 38-1981).
04.2.2.7
N°
621
Food Additive or Group
Max Level
GMP
Notes
279: Except for products conforming to the standard for Edible Fungi and Fungus Products (CODEX STAN 38-1981).
Defined In
04.2.2.7
N°
961
Food Additive or Group
Max Level
33 mg/kg
Notes
144: For use in sweet and sour products only.
Defined In
04.2.2.7
N°
-
Food Additive or Group
Max Level
2200 mg/kg
Notes
33: As phosphorus.
Defined In
04.2.2.7
124
500 mg/kg
161: Subject to national legislation of the importing country aimed, in particular, at consistency with Section 3.2 of the Preamble.
04.2.2.7
N°
124
Food Additive or Group
Max Level
500 mg/kg
Notes
161: Subject to national legislation of the importing country aimed, in particular, at consistency with Section 3.2 of the Preamble.
Defined In
04.2.2.7
N°
407a
Food Additive or Group
Max Level
GMP
Notes
-
Defined In
04.2.2.7
N°
-
Food Additive or Group
Max Level
200 mg/kg
Notes
144: For use in sweet and sour products only.
Defined In
04.2.2.7
N°
316
Food Additive or Group
Max Level
GMP
Notes
280: For use in pickled radish only.
Defined In
04.2.2.7
N°
-
Food Additive or Group
Max Level
1000 mg/kg
Notes
42: As sorbic acid.
Defined In
04.2.2.7
N°
-
Food Additive or Group
Max Level
200 mg/kg
Notes
26: As steviol equivalents.
Defined In
04.2.2.7
955
580 mg/kg
144: For use in sweet and sour products only.
04.2.2.7
N°
955
Food Additive or Group
Max Level
580 mg/kg
Notes
144: For use in sweet and sour products only.
Defined In
04.2.2.7
N°
-
Food Additive or Group
Max Level
500 mg/kg
Notes
44: As residual SO2.
Defined In
04.2.2.7
N°
110
Food Additive or Group
Max Level
200 mg/kg
Notes
92: Excluding tomato-based sauces.
Defined In
04.2.2.7
437
GMP
XS38: Excluding products conforming to the General Standard for Edible Fungi and Fungus Products (CODEX STAN 38-1981).
04.2.2.7
N°
437
Food Additive or Group
Max Level
GMP
Notes
XS38: Excluding products conforming to the General Standard for Edible Fungi and Fungus Products (CODEX STAN 38-1981).
Defined In
04.2.2.7
Showing 1 to 64 of 64 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.
- Asian Foods: Science and Technology, C.Y.W. Ang, K.S. Liu, & Y.-W. Huang, Eds., Chapter 11: Vegetable Products, S.L. Wang, Technomic Publishing Co., Lancaster PA 1999, pp. 320-323.