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commission du codex alimentarius

ORGANISATION DES NATIONS UNIES POUR LALIMENTATION ET LAGRICULTURE ORGANISATION MONDIALE DE LA SANT
BUREAU CONJOINT: Via delle Terme di Caracalla 00100 ROME Tl.: +39 6 57051 Tlex: 625825-625853 FAO I Email: codex@fao.org Facsimile: +39 6 5705.4593

ALINORM 99/12

PROGRAMME MIXTE FAO/OMS SUR LES NORMES ALIMENTAIRES COMMISSION DU CODEX ALIMENTARIUS Vingt-troisime session Rome (Italie), 28 juin - 3 juin 1999

RAPPORT DE LA TRENTIME SESSION DU COMIT DU CODEX SUR LES ADDITIFS ALIMENTAIRES ET LES CONTAMINANTS La Haye (Pays-Bas), 9-13 mars 1998

NOTE. Le prsent rapport inclut la lettre circulaire CL 1998/11-FAC.


W8495/F

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commission du codex alimentarius


ORGANISATION DES NATIONS UNIES POUR LALIMENTATION ET LAGRICULTURE ORGANISATION MONDIALE DE LA SANT
BUREAU CONJOINT: Via delle Terme di Caracalla 00100 ROME Tl.: +39 6 57051 Tlex: 625825-625853 FAO I Email: codex@fao.org Facsimile: +39 6 5705.4593

CX 4/30.2

CL 1998/11-FAC Mars 1998 - Services centraux de liaison avec le Codex - Organisations internationales intresses Chef du Programme mixte FAO/OMS sur les normes alimentaires, FAO, via delle Terme di Caracalla, 00100 Rome (Italie). Distribution du rapport de la trentime session du Comit du Codex sur les additifs alimentaires et les contaminants (ALINORM 99/12)

AUX:

DU:

OBJET:

Veuillez trouver ci-joint le rapport de la trentime session du Comit du Codex sur les additifs alimentaires et les contaminants. Ce rapport sera examin par la Commission du Codex Alimentarius sa vingt-troisime session, qui se tiendra Rome du 28 juin au 3 juillet 1999. QUESTIONS SOUMISES A LA COMMISSION DU CODEX ALIMENTARIUS OU AU COMIT EXCUTIF POUR ADOPTION 1. Projet de normes didentit et de puret pour les additifs alimentaires ltape 8; ALINORM 99/12, par. 49 51 et Annexe VIII. Projet de limite maximale et de plans dchantillonnage pour les aflatoxines dans les arachides destines une transformation ultrieure ltape 8; ALINORM 99/12, par. 64 72 et Annexe X. Projet de limite maximale pour laflatoxine M1 dans le lait ltape 8; ALINORM 99/12, par. 73 75 et Annexe X. Amendements au Systme international de numrotation du Codex pour les additifs alimentaires ltape 5/8; ALINORM 99/12, par. 52 54 et Annexe IX. Amendements aux dispositions relatives aux additifs alimentaires de la norme Codex pour le sel de qualit alimentaire; ALINORM 99/12, par. 18 21 et Annexe VII.

2.

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5.

Les Gouvernements qui souhaitent proposer des amendements ou formuler des observations sur les questions susmentionnes sont invits les faire parvenir par crit, conformment au Guide concernant lexamen des normes ltape 8 de la procdure dlaboration des normes Codex, y compris lexamen des dclarations ventuelles sur les incidences conomiques (Manuel de procdure du Codex Alimentarius, dixime dition, pages 30 32) au Chef du Programme mixte FAO/OMS sur les normes alimentaires, FAO, via delle Terme di Caracalla, 00100 Rome (Italie) avant le 1er mars 1999. 6. Avant-projet de tableaux pour les colorants, les agents de rtention de la couleur, les agents de charge et les mulsifiants ltape 5: ALINORM 99/12, par. 36 39 et Annexe IV.

- iv 7. Avant-projet de tableaux pour les rgulateurs de lacidit, les agents anti-agglomrants, les agents anti-moussants, les agents raffermissants, les exaltateurs darme, les agents de traitement des farines, les agents moussants, les agents de glaage, les humectants, les agents propulseurs et les agents de levuration ltape 5: ALINORM 99/12, par. 40 et 41 et Annexe V.

Les Gouvernements qui souhaitent formuler des observations concernant les consquences ventuelles des questions susmentionnes ou de lune quelconque de leurs dispositions du point de vue de leurs intrts conomiques sont invits les faire parvenir par crit, conformment la procdure unique pour llaboration des normes Codex et des textes apparents ( ltape 5) (Manuel de procdure du Codex Alimentarius, dixime dition, page 26) au Chef du Programme mixte FAO/OMS sur les normes alimentaires, FAO, via delle Terme di Caracalla, 00100 Rome (Italie), avant le 15 mai 1998. DEMANDE DOBSERVATIONS ET DE RENSEIGNEMENTS Les Gouvernements et les organisations internationales intresses qui souhaitent formuler des observations sur les questions ci-aprs sont invits les faire parvenir avant le 1er octobre 1998 ladresse suivante: M. E.F.F. Hecker, Prsident du Comit du Codex sur les additifs alimentaires et les contaminants, Ministre de lagriculture, de lamnagement de la nature et des pches, bote postale 20401, 2500 EK, La Haye, (Pays-Bas) (tlcopie No 31.70.378.6141); et den adresser copie au Chef du Programme mixte FAO/OMS sur les normes alimentaires, FAO, via delle Terme di Caracalla, 00100 Rome (Italie). 1. Lapplication de lanalyse des risques aux additifs alimentaires et aux contaminants: (ALINORM 99/12, par. 7 13.

Le Comit est convenu de distribuer les recommandations dcoulant de la Consultation mixte FAO/OMS et dautres consultations sur lanalyse des risques en vue de mettre au point un document thmatique sur lapplication de lanalyse des risques aux additifs et aux contaminants quil examinerait sa prochaine session. 2. Avant-projet damendements au Systme international de numrotation du Codex pour les additifs alimentaires; ALINORM 99/12, par. 55 et Annexe IX.

Le Comit est convenu de distribuer les numros SIN 939, 939 et 948 pour largon, lhlium et loxygne, respectivement, ltape 3 de la Procdure acclre pour observations, sous rserve de confirmation par le Comit excutif. 3. Propositions damendements au Systme international de numrotation du Codex pour les additifs alimentaires incluant les fonctions technologiques et les catgories/sous-catgories fonctionnelles; ALINORM 99/12, par. 56.

Le Comit est convenu de solliciter des propositions damendements et de mise jour des fonctions technologiques et des catgories/sous-catgories fonctionnelles du Systme international de numrotation du Codex pour les additifs alimentaires, pour examen sa prochaine session. 4. Norme Codex pour les eaux minrales naturelles: Limites fixes pour certaines substances dun point de vue sanitaire (Section 3.2); ALINORM 99/12, par. 57 60 et Annexe XV.

Le Comit est convenu de joindre en annexe son rapport la Section 3.2 (Limites fixes pour certaines substances dun point de vue sanitaire) de la norme Codex pour les eaux minrales naturelles, pour observations, sur cette section uniquement.

-v5. Avant-projet de limite maximale pour la patuline dans le jus de pomme et dans le jus de pomme utilis comme ingrdient dans la fabrication de boissons non alcoolises prtes consommer; ALINORM 99/12, par. 81 85 et Annexe XI.

Le Comit a dcid de distribuer un avant-projet de limite maximale de 50 g/kg pour la patuline dans le jus de pomme et dans le jus de pomme utilis comme ingrdient dans la fabrication de boissons non alcoolises prtes consommer, pour observations ltape 3. 6. Avant-projet de Code dusages en matire de mesures prises la source pour rduire la contamination des denres alimentaires par des substances chimiques; ALINORM 99/12, par. 92 et 93 et Annexe XIV.

Le Comit a dcid de joindre son rapport lavant-projet de Code dusages en matire de mesures prises la source pour rduire la contamination des denres alimentaires par des substances chimiques, pour distribution et observations, ltape 3. 7. Avant-projet de limites maximales pour ltain; ALINORM 99/12, par. 105 107 et Annexe XI.

Le Comit est convenu de distribuer lavant-projet de limites maximales pour ltain ltape 3 pour observations et examen complmentaire sa prochaine session. 8. Additifs alimentaires et contaminants dont lvaluation par le JECFA est propose; ALINORM 99/12, par. 108 110 et Annexe XIII.

Le Comit est convenu de demander des observations supplmentaires concernant dventuels ajouts ou amendements sa liste des priorits, qui soient de prfrence bien documents et lui parviennent en temps opportun, pour examen sa trente et unime session. 9. Mthodes danalyse visant dterminer la prsence dadditifs alimentaires et de contaminants dans les aliments; ALINORM 99/12, par. 111.

Le Comit est convenu de demander des observations concernant des mthodes danalyse supplmentaires visant dterminer la prsence dadditifs alimentaires et de contaminants dans les aliments, pour examen sa prochaine session au titre du point intitul Autres questions. 10. Rpertoire des auxiliaires technologiques; ALINORM 99/12, par. 112.

Le Comit est convenu de continuer demander des observations sur le Rpertoire des auxiliaires technologiques pour examen ses futures sessions au titre du point intitul Autres questions.

11.

- vi Dispositions relatives lemballage de la norme Codex pour le sel de qualit alimentaire visant assurer la stabilit du sel iod; ALINORM 99/12, par. 113, Annexe XII.

Le Comit est convenu de joindre son rapport la proposition damendement de la norme Codex pour le sel de qualit alimentaire tendant y inclure des dispositions visant assurer la stabilit du sel iod, pour distribution et observations, ltape 3.

- vii RESUME ET CONCLUSIONS A sa trentime session, le Comit du Codex sur les additifs alimentaires et les contaminants est parvenu aux conclusions ci-aprs: QUESTIONS SOUMISES LEXAMEN DU COMIT EXCUTIF ET/OU DE LA COMMISSION DU CODEX ALIMENTARIUS: Le Comit: A transmis le projet de limite maximale de 15 g/kg et de plans dchantillonnage pour les aflatoxines dans les arachides destines une transformation ultrieure, plac entre crochets, la Commission pour adoption ltape 8 (par. 64-72 et Annexe X); A transmis le projet de limite maximale de 0,05 g/kg pour laflatoxine M1 dans le lait la Commission pour adoption ltape 8 (par. 73 75 et Annexe X); A transmis les projets de norme didentit et de puret des additifs alimentaires la Commission pour adoption en tant que normes consultatives Codex (par. 49 51 et Annexe VIII); A joint son rapport le tableau concernant la situation en ce qui concerne la confirmation des dispositions relatives aux additifs alimentaires de la norme Codex pour le sel de qualit alimentaire pour adoption par la Commission (par. 18 21 et Annexe VII); A transmis la Commission les numros 425 et 960 pour la farine de Konjac et le stvioside, respectivement, en vue de leur adoption ltape 5, en recommandant domettre les tapes 6 et 7 (par. 52 54 et Annexe IX); A dcid de soumettre les avant-projets de tableaux pour les colorants, les agents de rtention de la couleur, les agents de charge et les mulsifiants au Comit excutif pour adoption ltape 5 (par. 36 39 et Annexe IV); A dcid de soumettre les avant-projets de tableaux pour les rgulateurs de lacidit, les agents anti-agglomrants, les agents anti-moussants, les agents raffermissants, les exaltateurs darme, les agents de traitement des farines, les agents moussants, les agents de glaage, les humectants, les agents propulseurs et les agents de levuration au Comit excutif pour adoption ltape 5 (par. 40 et 41 et Annexe V); Est convenu de distribuer les numros SIN 938, 939 et 948 pour largon, lhlium et loxygne, respectivement, ltape 3 de la procdure acclre pour observations, sous rserve de confirmation par le Comit excutif (par. 55 et Annexe IX); Est convenu de joindre son rapport la proposition damender la norme Codex pour le sel de qualit alimentaire de faon y inclure des dispositions relatives lemballage visant assurer la stabilit du sel iod, pour distribution et observations ltape 3 (par. 113 et Annexe XII) et; A transmis les observations relatives au projet de code dusages pour une bonne alimentation animale pour examen plus approfondi par le Comit excutif (par. 89 91).

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AUTRES QUESTIONS INTRESSANT LA COMMISSION: Le Comit: Est convenu de distribuer les recommandations dcoulant de la Consultation mixte FAO/OMS et dautres consultations concernant lanalyse des risques pour observations, en vue de mettre au point un document thmatique sur lapplication de lanalyse des risques aux additifs alimentaires et aux contaminants (par. 7 13); A dcid de joindre son rapport le tableau relatif aux mesures prendre du fait dun changement de statut des DJA ou dautres recommandations toxicologiques pour information (par. 16 et 17 et Annexe VI); Sest mis daccord sur plusieurs questions gnrales, dont les lments proposs (Annexe II) pour la Norme gnrale pour les additifs alimentaires (par. 26 28); A modifi le projet de tableau (Tableau 3) des Additifs dont lutilisation est autorise dans les aliments en gnral, sauf indication contraire, conformment aux BPF et la liste des Catgories daliments ou aliments pour lesquels les additifs alimentaires dont lutilisation est limite par les bonnes pratiques de fabrication ne sont pas autoriss ou le sont sous certaines conditions (Appendice au Tableau 3) et il est convenu de demander des observations supplmentaires leur propos (par. 29 33); Est convenu de renvoyer les projets de tableaux pour les antioxygnes, les agents de conservation, les stabilisants, les paississants et les dulcorants ltape 6 pour simplification, observations supplmentaires et rexamen sa prochaine session (par. 34 et 35 et Annexe III); A accept loffre du Danemark de prparer un document thmatique examinant de manire plus approfondie lutilisation des colorants dans les denres alimentaires, pour examen sa prochaine session (par. 38); Est convenu de renvoyer lavant-projet dAnnexe A rvise ltape 2 pour nouvelle rdaction par le Danemark et examen sa prochaine session (par. 42 44); Est convenu de critres permettant de dterminer la justification et la ncessit technologiques de lutilisation dadditifs alimentaires (par. 45 48); Est convenu de solliciter des propositions damendement et de mise jour des fonctions technologiques et des catgories/sous-catgories fonctionnelles du Systme international de numrotation du Codex pour les additifs alimentaires, pour examen sa prochaine session (par. 56); A joint en annexe son rapport la section 3.2 (Limites fixes pour certaines substances dun point de vue sanitaire) de la norme Codex pour les eaux minrales naturelles pour observations (par. 57 60 et Annexe XV); A dcid de remanier le document concernant la mthodologie et les principes de lvaluation de lexposition de la norme gnrale Codex pour les contaminants et les toxines dans les denres alimentaires, pour distribution et observations avant sa prochaine session (par. 61 63);

- ix A accept loffre de la Sude de mettre jour son document de synthse sur lochratoxine A pour distribution, observations et examen sa prochaine session (par. 76 80);

A dcid de distribuer un avant-projet de limite maximale de 50 g/kg pour la patuline dans le jus de pomme et dans le jus de pomme utilis comme ingrdient dans la fabrication de boissons non alcoolises prtes consommer pour observations ltape 3 et a accept loffre de la France de mettre jour son document de synthse sur la patuline, pour nouvel examen sa prochaine session (par. 81 85 et Annexe XI); A dcid de distribuer le document de synthse actuel sur la zaralnone (CX/FAC 90/18) pour observations et examen sa prochaine session (par. 86 88); A joint son rapport lavant-projet de code dusages en matire de mesures prises la source pour rduire la contamination des aliments par des substances chimiques pour distribution et observations ltape 3 (par. 92 et 93 et Annexe XIV); Est convenu que le Danemark reverrait le projet de limites maximales pour le plomb pour distribution, observations et examen sa prochaine session (par. 94 97); A accept loffre du Danemark de rviser son document de travail sur le cadmium pour distribution, observations et examen sa prochaine session (par. 98 100); A demand au Danemark de rviser le document de synthse sur larsenic pour distribution, observations et examen sa prochaine session (par. 101-104); Est convenu de distribuer lavant-projet de limites maximales pour ltain pour observations ltape 3 et examen sa prochaine session (par. 105 107 et Annexe XI); Est convenu de la liste des additifs alimentaires et des contaminants soumettre en priorit au JECFA pour valuation et a dcid de demander des observations supplmentaires concernant dventuels amendements ou ajouts cette liste, pour examen sa prochaine session (par. 108 110 et Annexe XIII); Est convenu de demander des observations concernant des mthodes danalyse supplmentaires visant dterminer la prsence dadditifs alimentaires et de contaminants dans les aliments, pour examen ses futures sessions au titre du point de lordre du jour intitul Autres questions (par. 111); Est convenu de continuer solliciter des observations sur le rpertoire des auxiliaires technologiques pour examen ses futures sessions au titre du point de lordre du jour intitul Autres questions (par. 112); A accept la proposition de constituer un Groupe de travail ad hoc pour les contaminants, dot dobjectifs et dun mandat spcifiques (par. 114 116); et A accept loffre des Pays-Bas de prparer un document de travail sur les dioxines pour distribution, observations et examen sa prochaine session (par. 117).

-xTABLE DES MATIERES Paragraphes OUVERTURE DE LA SESSION ............................................................................................ ADOPTION DE LORDRE DU JOUR .................................................................................... NOMINATION DU RAPPORTEUR ....................................................................................... QUESTIONS SOUMISES AU COMITE PAR LA COMMISION DU CODEX ALIMENTARIUS ET PAR DAUTRES COMITES DU CODEX........................... RAPPORT SUR LES ACTIVITES DU CODEX ET DAUTRES ORGANES EN MATIERE DANALYSE DES RISQUES......................................................................... RESUME DU RAPPORT DE LA QUARANTE-NEUVIEME REUNION DU COMITE MIXTE DEXPERTS FAO/OMS SUR LES ADDITIFS ALIMENTAIRES........................... MESURES A PRENDRE DU FAIT DUN CHANGEMENT DE STATUT DES DJA ET DAUTRES RECOMMANDATIONS TOXICOLOGIQUES .......................................... CONFIRMATION ET/OU REVISION DES LIMITES MAXIMALES POUR LES ADDITIFS ALIMENTAIRES FIGURANT DANS LES NORMES DU CODEX .................. EXAMEN DE LA NORME GENERALE CODEX POUR LES ADDITIFS ALIMENTAIRES:
RAPPORT DU GROUPE DE TRAVAIL SUR LA NORME GENERALE CODEX POUR LES ADDITIFS ALIMENTAIRES ........................................................................ APPENDICE DES CATEGORIES DALIMENTS OU ALIMENTS POUR LESQUELS LES ADDITIFS ALIMENTAIRES DONT LUTILISATION EST LIMITEE PAR LES BONNES PRATIQUES DE FABRICATION (BPF) NE SONT PAS AUTORISES OU LE SONT SOUS CERTAINES CONDITIONS ... PROJET DE TABLEAUX POUR LES ANTIOXYGENES, LES AGENTS DE CONSERVATION, LES STABILISANTS, LES EPAISSISSANTS ET LES EDULCORANTS ........................................... AVANT-PROJETS DE TABLEAUX POUR LES COLORANTS, LES AGENTS DE RETENTION DE LA COULEUR, LES AGENTS DE CHARGE ET LES EMULSIFIANTS ....................................... FICHES TECHNIQUES POUR LES REGULATEURS DE LACIDITE, LES AGENTS ANTIAGGLOMERANTS, LES AGENTS ANTIMOUSSANTS, LES AGENTS AFFERMISSANTS, LES EXALTATEURS DAROME, LES AGENTS DE TRAITEMENT DES FARINES, LES AGENTS MOUSSANTS, LES AGENTS DE GLACAGE, LES HUMECTANTS, LES AGENTS PROPULSEURS ET LES AGENTS DE LEVURATION ........................................................................................ AVANT-PROJET DANNEXE A REVISEE ................................................................................ OBSERVATIONS SUR LA JUSTIFICATION ET LA NECESSITE TECHNOLOGIQUES DE LUTILISATION DADDITIFS ALIMENTAIRES ........................................................................

1-2 3-4 5 6 7-13 14-15 16-17 18-21

22-28

29-33 34-35 36-39

40-41 42-44 45-48

EXAMEN DES NORMES DIDENTITE ET DE PURETE DES ADDITIFS ALIMENTAIRES ..................................................................................................................... AMENDEMENTS PROPOSES AU SYSTEME INTERNATIONAL DE NUMEROTATION ............................................................................................................ CONFIRMATION ET/OU REVISION DES LIMITES MAXIMALES POUR LES CONTAMINANTS FIGURANT DANS LES NORMES CODEX.......................................... METHODOLOGIE ET PRINCIPES CONCERNANT LEVALUATION DE LEXPOSITION DANS LA NORME GENERALE CODEX POUR LES CONTAMINANTS ET LES TOXINES DANS LES DENREES ALIMENTAIRES..............

49-51 52-56 57-60

61-63

- xi Paragraphes LES MYCOTOXINES DANS LALIMENTATION HUMAINE ET ANIMALE OBSERVATIONS SUR LES PROJETS DE LIMITE MAXIMALE CODEX ET DE PLANS DECHANTILLONNAGE POUR LES AFLATOXINES TOTALES DANS LES ARACHIDES DESTINEES A UNE TRANSFORMATION ULTERIEURE ..... OBSERVATIONS RELATIVES AU PROJET DE LIMITE MAXIMALE POUR LAFLATOXINE M1 DANS LE LAIT .................................................................................... DOCUMENT DE SYNTHESE SUR LOCHRATOXINE A .................................................. DOCUMENT DE SYNTHESE SUR LA PATULINE ............................................................. DOCUMENT DE SYNTHESE SUR LA ZEARALENONE ................................................... PROJET DE CODE DUSAGES POUR UNE BONNE ALIMENTATION ANIMALE................................................................................................................................. CONTAMINANTS INDUSTRIELS ET ENVIRONNEMENTAUX DANS LES ALIMENTS CODE DUSAGES EN MATIERE DE MESURES PRISES A LA SOURCE POUR REDUIRE LA CONTAMINATION DES DENREES ALIMENTAIRES............................... PROJET DE LIMITES MAXIMALES POUR LE PLOMB .................................................... DOCUMENT DE TRAVAIL SUR LE CADMIUM ................................................................ DOCUMENT DE SYNTHESE SUR LARSENIC .................................................................. DOCUMENT DE SYNTHESE SUR LETAIN ....................................................................... PROPOSITIONS CONCERNANT LEVALUATION EN PRIORITE DADDITIFS ET DE CONTAMINANTS DES DENREES ALIMENTAIRES PAR LE JECFA ................. AUTRES QUESTIONS ET TRAVAUX FUTURS
METHODES DANALYSE VISANT A DETERMINER LA PRESENCE DADDITIFS ALIMENTAIRES ET DE CONTAMINANTS DANS LES DENREES ALIMENTAIRES

64-72 73-75 76-80 81-85 86-88 89-91

92-93 94-97 98-100 101-104 105-107 108-110

......................................................... AMENDEMENTS PROPOSES AU REPERTOIRE DES AUXILIAIRES TECHNOLOGIQUES ......................... DISPOSITIONS RELATIVES A LEMBALLAGE DE LA NORME REVISEE POUR LE SEL DE QUALITE ALIMENTAIRE.............................................................................................................................. GROUPE DE TRAVAIL AD HOC POUR LES CONTAMINANTS.............................................................. DATE ET LIEU DE LA PROCHAINE SESSION...................................................................

111 112 113 114-117 118

- xii ANNEXES Pages ANNEXE I: ANNEXE II: ANNEXE III: LISTE DES PARTICIPANTS............................................................. ELEMENTS DE LA NORME GENERALE POUR LES ADDITIFS ALIMENTAIRES (NGAA) ..................................... NORME GENERALE DU CODEX POUR LES ADDITIFS ALIMENTAIRES: PROJETS DE TABLEAUX POUR LES ANTIOXYGENES, LES AGENTS DE CONSERVATION, LES STABILISANTS, LES EPAISSISSANTS ET LES EDULCORANTS.................................................................................. NORME GENERALE CODEX POUR LES ADDITIFS ALIMENTAIRES: AVANT-PROJETS DE TABLEAUX POUR LES COLORANTS, LES AGENTS DE RETENTION DE LA COULEUR, LES AGENTS DE CHARGE ET LES EMULSIFIANTS ......................................................................... NORME GENERALE CODEX POUR LES ADDITIFS ALIMENTAIRES: AVANT-PROJETS DE TABLEAUX POUR LES REGULATEURS DE LACIDITE, LES AGENTS ANTICOAGULANTS, LES AGENTS ANTI-MOUSSANTS, LES AGENTS AFFERMISSANTS, LES EXALTATEURS DAROME, LES AGENTS DE TRAITEMENT DES FARINES, LES AGENTS MOUSSANTS, LES AGENTS DE GLACAGE, LES HUMECTANTS, LES AGENTS PROPULSEURS ET LES AGENTS DE LEVURATION ..................................................................................... MESURES REQUISES DU FAIT DUNE MODIFICATION DE LA DJA ET DAUTRES RECOMMANDATIONS TECHNOLOGIQUES.......................................................................... CONFIRMATION DES DISPOSITIONS RELATIVES AUX ADDITIFS ALIMENTAIRES FIGURANT DANS LES NORMES CODEX ........................................................... PROJET DE NORMES DIDENTITE ET DE PURETE DES ADDITIFS ALIMENTAIRES .................................................... AMENDEMENTS AU SYSTEME INTERNATIONAL DE NUMEROTATION DES ADDITIFS ALIMENTAIRES ................. PROJET DE LIMITE MAXIMALE POUR LAFLATOXINE DANS LE LAIT .................................................................................... AVANT-PROJET DE LIMITE MAXIMALE POUR LA PATULINE............................................................................................ AVANT-PROJET DAMENDEMENT A LA NORME REVISEE POUR LE SEL DE QUALITE ALIMENTAIRE ................................................................................... ADDITIFS ALIMENTAIRES ET CONTAMINANTS DONT LEVALUATION PAR LE JECFA EST PROPOSEE........................................................................................... AVANT-PROJET DE CODE DUSAGES EN MATIERE DE MESURES PRISES A LA SOURCE POUR REDUIRE LA CONTAMINATION CHIMIQUE DES DENREES ALIMENTAIRES ................................................................................. NORME CODEX POUR LES EAUX MINERALES NATURELLES ..................................................................................... 22 51

52

ANNEXE IV:

53

ANNEXE V:

260

ANNEXE VI:

463

ANNEXE VII:

465 466 469 470 473

ANNEXE VIII: ANNEXE IX: ANNEXE X: ANNEXE XI: ANNEXE XII:

474

ANNEXE XIII:

475

ANNEXE XIV:

476 480

ANNEXE XV:

-1OUVERTURE DE LA SESSION (Point 1 de lordre du jour) 1. Le Comit du Codex sur les additifs alimentaires et les contaminants (CCFAC) a tenu sa trentime session La Haye (Pays-Bas) du 9 au 13 mars 1998 laimable invitation du Gouvernement nerlandais. M. Edwin Hecker, du Ministre nerlandais de lagriculture, de lamnagement de la nature et des pches, a prsid la session. Y ont assist 304 participants reprsentant 54 membres de la Commission et 41 organisations internationales. 2. M. Kalden, Directeur gnral au Ministre nerlandais de lagriculture, de lamnagement de la nature et des pches, a voqu dans son discours liminaire les dfis quil faudrait relever lavenir et a soulign quil importait dintgrer les principes de lanalyse des risques dans les travaux des comits du Codex. Il a fait observer que le dbat sur linnocuit des denres alimentaires ne tenait plus seulement compte des proccupations des scientifiques, mais aussi de celles des consommateurs. Il a reconnu limportance capitale de la communication en matire de risque, question que le Comit devait prendre en considration. ADOPTION DE LORDRE DU JOUR (Point 2 de lordre du jour)1 3. Le Comit a adopt lordre du jour provisoire propos. Il est convenu dorganiser un groupe de travail officieux pour examiner les propositions dvaluation en priorit de certains additifs alimentaires et contaminants par le JECFA (point 14 de lordre du jour). Ce groupe de travail serait prsid par M. Dornseiffen (Pays-Bas). 4. La dlgation des Etats-Unis a rendu hommage la mmoire de M. Otho D. Easterday, rcemment dcd (novembre 1997). Monsieur Easterday tait membre de la dlgation des Etats-Unis et observateur auprs du Comit depuis 25 ans. Une minute de silence a t observe en son honneur. NOMINATION DU RAPPORTEUR (Point 3 de lordre du jour) 5. Le Comit a accept la proposition du Prsident de nommer M. Simon Brooke-Taylor (Australie) rapporteur de la trentime session du CCFAC. QUESTIONS SOUMISES AU COMITE PAR LA COMMISSION DU CODEX ALIMENTARIUS ET PAR DAUTRES COMITES DU CODEX (Point 4a de lordre du jour)2 6. Le Comit a not que le Comit du Codex sur les fruits et lgumes transforms envisagerait de rviser les normes dont il tait responsable sa dix-neuvime session (Washington, 16-20 mars 1998). En rponse une remarque touchant les contradictions entre les concentrations dadditifs actuellement autorises dans plusieurs avant-projets de normes et les dispositions de la Norme gnrale, le Secrtariat a rappel que, conformment au Manuel de procdure du Codex Alimentarius, toutes les dispositions relatives aux additifs figurant dans les normes de produits devaient tre communiques au Comit pour confirmation, de prfrence aprs avancement ltape 5. RAPPORT SUR LES ACTIVITS DU CODEX ET DAUTRES ORGANES EN MATIRE DANALYSE DES RISQUES (Point 4b de lordre du jour) 7. Le Comit a pris note des recommandations de la Commission fondes sur les travaux de la Consultation mixte dexperts FAO/OMS sur lapplication de la gestion des risques aux questions dinnocuit des denres alimentaires3, qui figurent dans les documents CX 98/2 et Add.1, et il est convenu quelles devraient servir de guide pour lorientation de ses futurs travaux.

1 2 3

CX/FAC 98/1. CX/FAC 98/2 et CX/FAC 98/2-Add.1. Rome (Italie), 27-31 janvier 1997 (FAO Food and Nutrition Paper 65).

-28. Le reprsentant de lOMS a inform le Comit des rsultats de la Consultation mixte FAO/OMS sur la consommation alimentaire et lvaluation de lexposition aux substances chimiques (Genve (Suisse), 10-14 fvrier 1997) et a indiqu quun rsum analytique prsentant les principales conclusions et recommandations de la Consultation tait disponible. La Consultation a recommand en particulier dharmoniser les principes de lvaluation de lexposition pour lensemble des substances chimiques tudies dans le cadre du Codex. 9. A propos de la Consultation mixte FAO/OMS sur lapplication de la communication en matire de risques aux normes alimentaires et aux questions dinnocuit (Rome (Italie), 2-6 fvrier 1998), le reprsentant de lOMS a inform le Comit que cette consultation avait t organise pour: identifier les lments et recommander les principes directeurs dune communication efficace en matire de risques; examiner les obstacles une communication efficace en matire de risques et recommander des moyens de les surmonter; identifier des stratgies de communication efficace en matire de risques dans le cadre de lanalyse des risques; et formuler des recommandations pratiques lintention de la FAO, de lOMS, des gouvernements membres, de la Commission du Codex Alimentarius et dautres parties intresses tendant amliorer la communication en matire dvaluation et de gestion des risques dorigine alimentaire. 10. Le reprsentant de lOMS a appel lattention du Comit sur un document rcent de lOMS labor sous les auspices du Systme global de surveillance de lenvironnement/Programme de surveillance et de lvaluation de la contamination des aliments (GEMS/Food) et intitul Guide pour le calcul prvisionnel des quantits de pesticides apportes par lalimentation, qui avait t publi avec le soutien du Gouvernement nerlandais. Ce guide prsentait des mthodes dvaluation de lexposition aux rsidus de pesticides pouvant rsulter de ladoption de limites maximales de rsidus acceptes sur le plan international. En outre, le reprsentant de lOMS a appel lattention sur une nouvelle brochure parue rcemment sous le titre de Oeuvrer ensemble pour une alimentation saine - GEMS/Food, qui dcrivait les objectifs et les activits du Programme GEMS/Food. 11. La dlgation indienne a exprim lopinion que lassistance fournie par la FAO et par lOMS en matire danalyse des risques devrait tre tendue la communication en matire de risques. Le reprsentant de lOMS a inform le Comit que son organisation mettait en place, dans plusieurs pays en dveloppement, en collaboration avec le Gouvernement nerlandais, une srie de cours de formation sur lvaluation des risques associs aux substances chimiques. Ces cours traitaient de linnocuit des substances chimiques en gnral, mais lOMS mettait aussi au point un cours portant spcialement sur les risques pour la sant dorigine alimentaire, qui englobait lvaluation des risques, la gestion des risques et la communication en matire de risques. Tous les pays en dveloppement souhaitant participer ce type de cours taient invits prendre contact avec le Programme de lOMS sur linnocuit des aliments et laide alimentaire. 12. Le Comit est convenu que, pour mettre en oeuvre les recommandations de la Commission et intgrer les principes de lanalyse des risques dans ses travaux, des recommandations spcifiques relatives aux additifs et aux contaminants devaient tre envisages. A cet gard, le Comit a t inform que la Fondation europenne de formation et dvaluation (ETAF) avait organis pour le compte des Pays-Bas un atelier sur le thme Vers des normes en matire dadditifs alimentaires et de contaminants acceptables sur le plan international et fondes sur lutilisation de lanalyse des risques (Ede (PaysBas), novembre 1997). Cet atelier avait examin les rapports entre le CCFAC et le JECFA et soulign limportance dun processus interactif pour llaboration de politiques, ainsi quen matire dvaluation et de gestion des risques lis certains additifs et contaminants. Le Comit est convenu dexaminer de manire plus approfondie les recommandations ci-aprs de lAtelier qui pourraient le guider dans ses travaux:

-3 le CCFAC devrait, en collaboration avec le JECFA, documenter davantage la politique dvaluation des risques tant pour les additifs que pour les contaminants; dans le cadre de ses fonctions en matire danalyse des risques, le CCFAC devrait prciser et documenter ses critres de slection des additifs et contaminants transmis au JECFA pour valuation des risques qui y sont lis; le CCFAC devrait identifier clairement les facteurs pris en compte dans son processus de prise de dcision, eu gard plus particulirement la slection des options en matire de gestion des risques. En outre, il tait ncessaire de prciser le rle du JECFA dans ce processus; le CCFAC devrait donner au JECFA des indications sur lobjectif et la porte de chaque valuation des risques; lorsquil tire des conclusions (caractrisation des risques) du processus dvaluation des risques destines tre utilises pour ltablissement de normes, le JECFA devrait envisager dlaborer des mthodes permettant dintgrer la caractrisation des dangers et lvaluation de lexposition; et le CCFAC et le JECFA devraient se consulter lun lautre, en temps opportun, propos des questions qui les occupent. 13. Le Comit est convenu de distribuer ces recommandations pour observations en vue de mettre au point un document thmatique sur lapplication de lanalyse des risques aux additifs alimentaires et aux contaminants. Ce document tiendrait galement compte des recommandations des consultations mixtes dexperts FAO/OMS susmentionnes. Le Comit est convenu de confier ltablissement de ce document un groupe de rdaction plac sous la responsabilit des Etats-Unis et incluant lAustralie, les Pays-Bas, le Royaume-Uni, la Sude et la Thalande et de lexaminer sa prochaine session. RESUM DU RAPPORT DE LA QUARANTE-NEUVIME REUNION DU COMIT MIXTE DEXPERTS FAO/OMS SUR LES ADDITIFS ALIMENTAIRES (Point 5a de lordre du jour) 14. A sa quarante-neuvime runion, le Comit mixte dexperts FAO/OMS sur les additifs alimentaires (JECFA) a valu un grand nombre dadditifs alimentaires, dont quelque 220 agents aromatisants et les aflatoxines B, G et M. Le rapport succinct a t distribu peu aprs la runion du JECFA en juin 1997. 15. Un grand nombre dagents aromatisants ont t valus laide de la procdure dvaluation de linnocuit des agents aromatisants mise au point par le Comit; sauf pour ceux qui ne pouvaient pas tre valus avant que dautres substances chimiques apparentes ne le soient, aucun risque na t identifi. Lactivit (avec une marge derreur) de laflatoxine B1 a t estime pour les porteurs du virus de lhpatite B et pour les non porteurs. Les risques ventuels pour la population ont t estims en fonction de normes hypothtiques, titre indicatif. Des normes didentit et de puret ont t tablies pour 40 additifs alimentaires et 173 agents aromatisants. Le secrtariat du JECFA a galement mis en relief les dcisions prises par le Comit sa quarante-neuvime runion en matire de politique dvaluation des risques. MESURES PRENDRE DU FAIT DUN CHANGEMENT DE STATUT DES DJA ET DAUTRES RECOMMANDATIONS TOXICOLOGIQUES (Point 5b de lordre du jour)4 16. Le Comit a t inform quaucune mesure ne simposait du fait des valuations toxicologiques effectues lors de la quarante-neuvime runion du JECFA.

CX/FAC 98/3.

-417. Le Comit est convenu de modifier le tableau en fonction des recommandations prcdentes de la trente et unime runion du JECFA relatives lvaluation des aflatoxines. Le tableau intitul Mesures prendre du fait dun changement de statut des DJA et dautres recommandations toxicologiques est joint au prsent rapport en tant quAnnexe VI, pour information. CONFIRMATION ET/OU RVISION DES LIMITES MAXIMALES POUR LES ADDITIFS ALIMENTAIRES FIGURANT DANS LES NORMES CODEX (Point 6 de lordre du jour)5 18. Le Comit a not que, conformment au Manuel de procdure du Codex Alimentarius, toutes les dispositions relatives aux additifs alimentaires devaient lui tre communiques pour confirmation. A sa vingt-deuxime session, la Commission du Codex Alimentarius a adopt lAvant-projet de norme rvise pour le sel de qualit alimentaire, y compris les dispositions relatives aux additifs alimentaires rsumes dans le document CX/FAC 98/4, en tant que texte dfinitif du Codex (ALINORM 97/37, par. 52 54). La Commission avait nanmoins demand que ces dispositions soient communiques au CCFAC pour examen. 19. La dlgation indienne a fait observer que si les mulsifiants et les auxiliaires technologiques ntaient pas techniquement justifis pour le sel de qualit alimentaire destin la consommation individuelle, ils pouvaient ltre pour ses utilisations industrielles. 20. Le Secrtariat du Codex a prcis que la concentration maximale de 20 mg/kg, indique pour la catgorie fonctionnelle des agents anti-agglomrants, ne devait sappliquer qu lorthophosphate tricalcique et que les additifs alimentaires portant les numros SIN 170 i), 504 i), 530, 551, 552, 553 i), 554 et 556, DJA non spcifie, pouvaient tre utiliss conformment aux BPF. Etant donn que les sels daluminium et de magnsium des acides myristiques, palmitiques ou stariques faisaient partie des substances auxquelles il navait pas t attribu de DJA, le Comit est convenu de recommander la suppression des dispositions les concernant. Les autres dispositions relatives aux additifs alimentaires ont t confirmes telles que proposes. 21. La situation en ce qui concerne la confirmation des dispositions relatives aux additifs alimentaires de la Norme Codex pour le sel de qualit alimentaire est dcrite lAnnexe VII du prsent rapport. EXAMEN DE LA NORME GNRALE CODEX POUR LES ADDITIFS ALIMENTAIRES RAPPORT DU GROUPE DE TRAVAIL SUR LA NORME GNRALE CODEX POUR LES ADDITIFS ALIMENTAIRES (Point 7 a) de lordre du jour)6 22. La runion du Groupe de travail ad hoc sur la Norme gnrale Codex pour les additifs alimentaires a t prside par M. Rulis (Etats-Unis) et co-prside par M. Keefe (Etats-Unis). M. Bente Fabech (Danemark) a assum les fonctions de rapporteur. Le Prsident du Groupe de travail a prsent de manire dtaille le rapport du Groupe de travail et a remerci toutes les dlgations de leurs apports constructifs. 23. Le Secrtariat du Codex a inform le Comit quaux termes de lAccord sur les mesures sanitaires et phytosanitaire (SPS) de lOrganisation mondiale du commerce: Afin dharmoniser le plus largement possible les mesures sanitaires et phytosanitaires, les Membres tabliront leurs mesures sanitaires ou phytosanitaires sur la base de normes, directives ou recommandations internationales (comme le Codex) (Article 3.1), et
CX/FAC 98/4. Document de sance 1.

5 6

-5 les Membres pourront introduire ou maintenir des mesures sanitaires ou phytosanitaires qui entranent un niveau de protection sanitaire ou phytosanitaire plus lev que celui qui serait obtenu avec des mesures fondes sur les normes, directives ou recommandations internationales pertinentes, sil y a une justification scientifique (article 3.3).

24. LAccord SPS reconnat, aux fins de linnocuit des aliments, les normes, directives et recommandations du Codex relatives aux additifs alimentaires, etc. La dfinition ntablit pas de distinction entre les normes, directives et recommandations et ne dfinit pas non plus ces termes (Annexe A). 25. En ce qui concerne la NGAA, on a not que les normes, directives ou recommandations du Codex navaient pas de caractre obligatoire, que les membres pouvaient sen carter et que par consquent les travaux du Codex ne devaient pas tre entravs par ces questions. 26. Le Comit a approuv les lments proposs pour la Norme gnrale pour les additifs alimentaires. Ces lments sont indiqus lAnnexe II. 27. Le Comit a raffirm que le systme de classement des aliments par catgorie tait souple et que les membres du Codex et les organisations internationales pouvaient tout moment formuler des observations sur nimporte quel aspect de la NGAA et que ces observations seraient soumises au CCFAC pour examen plus approfondi. 28. Autres questions Le Comit est convenu de soumettre la canthaxanthine, le rocou, les oxydes de fer et lrythrosine pour valuation des donnes nationales sur lingestion la cinquante-troisime runion du JECFA qui se tiendrait en 1999 (voir par. 109). Le Comit a confirm la dcision quil avait prise sa vingt-neuvime session de supprimer des tableaux 1 et 2 la catgorie daliments Denres alimentaires en gnral, sauf disposition contraire (0.0) pour les additifs DJA numrique. Comme cette dcision impliquait que certaines donnes sur lutilisation des additifs soient omises des tableaux, le Comit est convenu de demander des observations sur les limites maximales spcifiques pour tous les additifs figurant dans les tableaux soumis son examen. Le Comit a not galement que si, dans des circonstances exceptionnelles, il semblait que lutilisation dun additif particulier risque de dpasser la DJA, le cas devrait tre soumis au JECFA pour valuation des donnes sur lingestion. Les cas particuliers pourraient tre examins par le Comit sa prochaine session, en fonction des informations qui lui seraient soumises dans lintervalle. Le Comit est convenu, en outre, de condenser et de simplifier, le cas chant, tous les tableaux 1 et 2 soumis son examen, de faon quil y ait une ligne pour chaque catgorie daliment, pour chaque additif alimentaire fonctions multiples et pour les additifs DJA de groupe. Pour simplifier les tableaux 1 et 2, on retiendrait les concentrations dutilisation numriques, de prfrence aux concentrations correspondant des BPF, pour les additifs DJA numrique. En labsence de limites numriques, des observations seraient demandes sur les dispositions prvoyant des concentrations correspondant des BPF en vue dtablir des limites numriques. Le Comit a dcid de convoquer le Groupe de travail ad hoc, sous la prsidence des EtatsUnis, avant sa prochaine session.

APPENDICE DES CATGORIES DALIMENTS OU ALIMENTS POUR LESQUELS LES ADDITIFS ALIMENTAIRES DONT LUTILISATION EST LIMITE PAR LES BONNES

-6PRATIQUES DE FABRICATION NE SONT PAS AUTORISS OU LE SONT SOUS CERTAINES CONDITIONS (Point 7 b) de lordre du jour)7 29. A sa vingt-deuxime session, la Commission a adopt lappendice susmentionn ltape 8 titre provisoire et a demand au CCFAC de lexaminer sa prsente session la lumire des observations reues et de communiquer ses conclusions la Commission sa prochaine session (ALINORM 97/37, par. 59). 30. Le Secrtariat du Codex avait dj modifi lAnnexe IV (Tableau 3) de manire corriger les numros SIN et les noms des additifs alimentaires, en vue de sa publication dans une version rvise du volume 1A du Codex Alimentarius. Le Comit a recommand de supprimer de lAnnexe IV (Tableau 3) les additifs alimentaires ci-aprs, qui navaient pas t valus par le JECFA: SIN 368: SIN 349: SIN 517: SIN 505: SIN 518: SIN 560: SIN 550I): SIN 514: Fumarate dammonium Malate dammonium, DLSulfate dammonium Carbonate ferreux Sulfate de magnsium Silicate de potassium Silicate de sodium Sulfate de sodium

31. Le Comit a recommand de remplacer les additifs alimentaires ci-aprs figurant lAnnexe IV (Tableau 3): SIN 470: Sels dacides gras (Ammonium, Calcium, Potassium, Sodium) par les deux nouvelles entres ci-aprs: SIN 470: Sels dacides myristiques, palmitiques et stariques (Ammonium, Calcium, Potassium, Sodium) SIN 470: Sels dacide olique (Calcium, Potassium, Sodium) Le Comit a recommand de transfrer les additifs alimentaires ci-aprs de lavant-projet de fiches techniques pour les additifs divers (CX/FAC 98/8) lAnnexe IV (Tableau 3), sagissant dadditifs DJA non spcifie: SIN 576: SIN 577: SIN 578: SIN 580: Gluconate de sodium Gluconate de potassium Gluconate de calcium Gluconate de magnsium

32. Plusieurs dlgations ont propos de modifier lappendice de lAnnexe IV (Tableau 3), y compris son titre, afin de rduire les risques derreur dinterprtation du contenu. 33. Plusieurs dlgations ont demand des explications sur le rapport entre lAnnexe et les normes de produits Codex existantes. Il a t raffirm que les dispositions relatives aux additifs alimentaires figurant dans les normes de produits Codex prvalaient sur celles de la NGAA, mais devaient tre compatibles avec les principes de la norme gnrale et que celle-ci visait tous les produits alimentaires,
7

ALINORM 97/12A, Appendice lAnnexe IV (dsormais appendice au Tableau 3) et observations soumises en rponse la lettre circulaire CL 1997/15-FAC par le Danemark, lEspagne, les Etats-Unis, la France, le Japon, la Rpublique slovaque, la Suisse, CEFIC, ELC, IFFJP, IPPA, Marinalg Internatinal, OIV (CX/FAC 98/5), lEspagne (document de sance 3) et la CE et lIFFJP (document de sance 5).

-7quils fassent ou non lobjet dune norme Codex. Le Comit a not que des additifs alimentaires avaient t supprims de lAnnexe IV (Tableau 3) et que des observations seraient sollicites. Plusieurs dlgations ont demand que les jus de fruit et le vin soient inclus dans lappendice lAnnexe IV (Tableau 3). Le Comit, sachant quil existait une norme Codex pour les jus de fruit, a report sa prochaine runion toute dcision sur ces questions. Il est convenu de demander des observations supplmentaires sur lAnnexe IV (Tableau 3) et sur lappendice lAnnexe IV (Tableau 3), compte tenu du dbat rsum ci-dessus, pour examen sa trente et unime session. PROJET DE TABLEAUX POUR LES ANTIOXYGNES, LES AGENTS DE CONSERVATION, LES STABILISANTS, LES PAISSISSANTS ET LES DULCORANTS (Point 7 c) de lordre du jour)8 34. La Commission a adopt les avant-projets de tableaux pour les antioxygnes, les agents de conservation, les stabilisants, les paississants et les dulcorants ltape 5 (ALINORM 97/37, par. 114). 35. Compte tenu du dbat dont il est fait tat dans les paragraphes prcdents et conformment la recommandation du Groupe de travail, le Comit est convenu de renvoyer les projets de tableaux ltape 6 pour simplification (voir paragraphe 28), observations supplmentaires et nouvel examen sa prochaine session (voir Annexe III). AVANT-PROJETS DE TABLEAUX POUR LES COLORANTS, LES AGENTS DE RTENTION DE LA COULEUR, LES AGENTS DE CHARGE ET LES MULSIFIANTS (Point 7 d) de lordre du jour)9 36. Il a t rappel au Comit qu sa vingt-neuvime session, il avait demand aux Etats-Unis dutiliser les renseignements dj obtenus pour laborer des avant-projets de tableaux qui seraient distribus pour observations et examen la prsente session du Comit (ALINORM 97/12A, par. 31). 37. Le reprsentant de lOIV ayant fait observer quil existait des contradictions entre les normes OIV et la NGAA, le Comit a encourag lOIV soumettre des observations qui permettent dy remdier. 38. Plusieurs dlgations ont estim que lutilisation des colorants dans les denres alimentaires mritait un examen plus approfondi. Le Comit a accept loffre de la dlgation danoise de prparer un document thmatique sur cette question, pour examen sa prochaine session. 39. Le Comit a dcid de soumettre les avant-projets de tableaux rviss pour ces catgories dadditifs alimentaires au Comit excutif pour adoption ltape 5 (voir Annexe IV). FICHES TECHNIQUES POUR LES RGULATEURS DE LACIDIT, LES AGENTS ANTIAGGLOMRANTS, LES AGENTS ANTIMOUSSANTS, LES AGENTS AFFERMISSANTS, LES EXALTATEURS DARME, LES AGENTS DE TRAITEMENT DES FARINES, LES AGENTS MOUSSANTS, LES AGENTS DE GLAAGE, LES HUMECTANTS,

ALINORM 97/12A, Annexe V et observations soumises en rponse la lettre circulaire CL 1997/15-FAC par le Danemark, lEspagne, les Etats-Unis, la France, la Rpublique slovaque, CEFIC, ELC, ISA et FEDIMA (CX/FAC 98/6) et par la CE et la Thalande (document de sance 5). CX/FAC 98/7 et observations de lAfrique du Sud, du Danemark, de lEgypte, de lEspagne, des Etats-Unis et de lItalie ainsi que dEFEMA, SIL, ISDI, NATCOL et OIV (CX/FAC 98/7- Add.1); dIMACE (document de sance 3) et de la CE et de la Thalande (document de sance 5).

-8LES AGENTS PROPULSEURS ET LES AGENTS DE LEVURATION (Point e) de lordre du jour)10 40. Il a t rappel au Comit qu sa vingt-neuvime session, il tait convenu de publier une lettre circulaire sur les additifs DJA numrique restants, lexception des agents aromatisants, comme il lavait dj fait en dautres occasions pour dautres catgories dadditifs alimentaires (ALINORM 97/12A, par. 37). Les renseignements et les donnes fournis en rponse la lettre circulaire CL 1997/9FAC ont t utiliss pour llaboration des fiches techniques figurant dans le document CX/FAC 98/8. 41. Le Comit a transmis les avant-projets de tableaux pour ces catgories dadditifs alimentaires au Comit excutif pour adoption ltape 5 (voir Annexe V). AVANT-PROJET DANNEXE A REVISEE (point 7 f) de lordre du jour)11 42. Il a t rappel au Comit qu sa vingt-neuvime session, il tait convenu de rdiger une nouvelle Annexe A dcrivant uniquement la mthode du budget et la faon dont elle pouvait tre utilise pour classer par ordre de priorit les additifs soumettre au JECFA en vue dune valuation de lexposition. Le Comit a accept loffre du Danemark, appuye par la France et le Royaume-Uni, de prparer une annexe A rvise prsentant une nouvelle version de la mthode du budget, pour distribution et observations avant sa prsente session (ALINORM 97/12A, par. 32 34). 43. Tout en approuvant dans lensemble cette approche (CX/FAC 98/9), quelques dlgations ont fait observer quil faudrait tenir compte des rgimes alimentaires rgionaux et fournir des prcisions quant au pourcentage de lingestion totale attribue certains groupes daliments et lvaluation des cas extrmes dingestion. Le Comit a rappel quil sagissait dune mthode de filtrage utile pour valuer des limites maximales dutilisation, mais qui ntait pas adapte lvaluation de lingestion. Il a t convenu galement quil serait utile dinclure quelques exemples de calcul dans le document. 44. Le Comit est convenu de renvoyer lavant-projet dannexe A rvise ltape 2 pour nouvelle rdaction par la dlgation danoise en fonction des dbats rapports ci-dessus et des observations reues, en vue dun nouvel examen par le Comit sa prochaine session. OBSERVATIONS SUR LA JUSTIFICATION ET LA NECESSITE TECHNOLOGIQUES DE LUTILISATION DADDITIFS ALIMENTAIRES (Point 7g de lordre du jour)12 45. A sa vingt-neuvime session, le CCFAC avait demand que les observations relatives au document CX/FAC 97/10 soient examines sa prsente session (ALINORM 97/12A, par. 35). 46. On a not que le document CX/FAC 97/10 tait destin faciliter les dbats sur la justification et la ncessit technologiques de lutilisation dadditifs alimentaires. 47. A la lumire des observations reues, le Comit a accept la proposition suivante prsente par lAustralie et tablissant des critres pouvant servir dterminer la justification et la ncessit technologiques de lutilisation dadditifs alimentaires dans le cadre de la NGAA:

10

11

12

CX/FAC 98/8 et observations soumises en rponse ce document par le Chili, lEgypte, lUruguay, ESIA, IFCGA, CEFIC, IPPA (CX/FAC 98/8-Add.1) et par la CE et la Thalande (document de sance 5). CX/FAC 98/9 et observations de lAfrique du Sud, des Etats-Unis, de la Rpublique slovaque et du CEFIC (CX/FAC 98/9-Add.1) de la Norvge et de lIFCGA (document de sance 3) et de la CE et dILSI (document de sance 5). Observations soumises en rponse la lettre circulaire CL 1997/6-FAC par lEspagne, les Etats-Unis, la France et lELC (CX/FAC 98/10) et par la CE (document de sance 5).

-9 Etablir quau moins deux Etats membres du Codex autorisent lusage de ladditif jusqu la limite maximale propose dans les tableaux 1 et 2 dans des aliments reprsentatifs de la catgorie. Il sagit dtablir que les aliments contenant cet additif peuvent faire lobjet dun commerce international; Etablir que la limite maximale propose nest pas limite un aliment peu connu ou non reprsentatif. Si la limite maximale ne convient que pour un aliment peu connu ou non reprsentatif, on peut envisager de citer expressment cet aliment et la limite dutilisation de ladditif dans la NGAA et didentifier une limite maximale plus reprsentative pour lensemble de la catgorie; Si les dlgations continuent sinquiter des limites maximales proposes, une solution possible consiste faire figurer ces limites entre crochets;

- 10 Les tableaux 1 et 2 de la NGAA sont distribus pour observations: Si un pays estime quune limite dutilisation propose est trop leve, il devra prsenter des donnes prouvant que lemploi de ladditif dans les quantits indiques prsente un risque pour la sant publique, peut induire le consommateur en erreur quant la nature de laliment ou nest pas ncessaire dun point de vue technique; et si un pays souhaite approuver une limite maximale que dautres dlgations jugent dangereuse, il devra prsenter des donnes prouvant que le produit ne saurait atteindre une qualit satisfaisante avec une quantit moindre dadditifs ou dautres additifs autoriss dans la NGAA. 48. On a not que cette approche tait compatible avec les critres gnraux de justification et de ncessit technologiques noncs aux sections 3 et 7 du Prambule la Norme gnrale. EXAMEN DES NORMES DIDENTITE ET DE PURETE DES ADDITIFS ALIMENTAIRES (Point 8 de lordre du jour)13 49. Le Comit a not que les normes didentit et de puret des additifs alimentaires dcoulant de la quarante-neuvime runion du JECFA (FAO FNP 52 - Add.5) avaient t distribues pour observations sous le couvert de la lettre circulaire 1997/29-FAC. Se fondant sur les recommandations du Groupe de travail ad hoc sur les normes, le Comit a transmis les substances des catgories I et II (voir Annexe VIII) la Commission pour adoption en tant que normes consultatives Codex. 50. Le Comit a not la diversit des opinions exprimes par plusieurs dlgations propos des normes pour la gomme arabique. Certaines dlgations ont exprim lopinion que lexpression gomme arabique ne devrait dsigner que des gommes obtenues partir de lAcacia senegal et que des normes distinctes devraient tre tablies pour les gommes drives de A. Seyal. Dautres dlgations ont t davis que les gommes provenant des deux espces dAcacia taient apparentes et que les normes devraient rester dans leur tat actuel. Le Comit a nanmoins approuv la recommandation du Groupe de travail tendant inclure cette substance dans la catgorie III (Modifications de fond requises). La dlgation soudanaise est convenue de soumettre les donnes ncessaires la runion de 1999 du JECFA pour examen. 51. Le Comit a remerci le Groupe de travail ad hoc, prsid par P.M. Kuznesof (Etats-Unis), MM. H. Wallin (Finlande) et I. Meyland (Danemark) ayant assum les fonctions de rapporteur et de contrleur de catgorie, respectivement. Le Comit est convenu que le Groupe de travail ad hoc sur les normes offrait aux pays membres et aux organisations internationales loccasion de discuter de questions techniques en toute transparence, comme cela ntait pas possible en sance plnire, et il a donc reconduit dans ses fonctions le Groupe de travail ad hoc sous la prsidence des Etats-Unis, en le chargeant de lexamen des normes dcoulant de la cinquante et unime runion du JECFA avant la tenue de la trente et unime session du CCFAC. AMENDEMENTS PROPOSES AU SYSTEME INTERNATIONAL DE NUMEROTATION (Point 9 de lordre du jour)14 52. Il a t rappel au Comit qu sa vingt-neuvime session, il avait propos dattribuer les numros 425 et 960 la farine de Konjac et au Stevioside, respectivement, et de diffuser cette

13

14

Ordre du jour provisoire pour le Groupe de travail ad hoc sur les normes (document de sance 2) et observations soumises en rponse la lettre circulaire CL 1997/29-FAC par le Danemark, les Etats-Unis, le Sngal, le Soudan, AIDGUM, AMFEP, CEFIC, CI, EUROTALC et FAO (document de sance 2 - Add.1) et rapport de Groupe de travail ad hoc sur les normes (document de sance 2 - Add.2). CX/FAC 98/11 (Non publi)

- 11 information en demandant des observations ltape 3 (ALINORM 97/12A, par. 41 43). Aucune observation na t reue en rponse la lettre circulaire CL 1997/6-FAC. 53. Le Comit a not que la farine de Konjac rpondait aux critres ci-aprs dterminant linscription dune substance dans le systme SIN qui avaient t fixs par le Comit sa vingtdeuxime session (ALINORM 91/12, par. 90): la substance doit tre approuve par un pays membre en tant quadditif alimentaire; la substance doit avoir t dclare sans effet toxique par un pays membre, et lidentification de la substance sur ltiquette du produit final doit tre obligatoire dans un pays membre. 54. Le Comit a transmis la Commission les numros SIN 425 et 960 pour la farine de Konjac et le Stevioside, respectivement, en vue de leur adoption ltape 5, en recommandant domettre les tapes 6 et 7. La dlgation japonaise a mis des rserves quant lattribution dun numro SIN la farine de Konjac, considr au Japon comme un aliment. 55. A la demande du reprsentant du CEFIC et compte tenu de la nature consensuelle de lamendement, le Comit est convenu de distribuer les numros SIN 938, 939 et 948 pour largon, lhlium et loxygne, respectivement, ltape 3 de la procdure acclre pour observations, sous rserve de confirmation par le Comit excutif. Les amendements sont joints au prsent rapport en tant quAnnexe IX. 56. Le Comit est convenu de demander des observations concernant la mise jour des fonctions technologiques et des catgories/sous-catgories fonctionnelles attribues certains additifs dans le systme SIN. Il est galement convenu de solliciter des propositions damendements au SIN pour examen sa prochaine session. CONFIRMATION ET/OU REVISION DES LIMITES MAXIMALES POUR LES CONTAMINANTS FIGURANT DANS LES NORMES CODEX (Point 10 de lordre du jour)15 57. Le Comit a not quaucune limite maximale pour les contaminants ne lui avait t soumise pour confirmation depuis sa vingt-neuvime session. 58. A sa vingt-deuxime session, la Commission du Codex Alimentarius a adopt le projet de norme Codex rvise pour les eaux minrales naturelles en tant que texte dfinitif. Malgr les proccupations exprimes par plusieurs dlgations lors de la session de la Commission concernant le fait que les dispositions relatives aux Limites fixes pour certaines substances dun point de vue sanitaire (Section 3.2) navaient pas t soumises au Comit pour examen, la Commission na pas demand de nouvel examen au CCFAC et la norme a t adopte sans modification (ALINORM 97/37, par. 85 95). 59. Plusieurs dlgations ont fait part de leur inquitude au sujet de certaines dispositions de la norme Codex pour les eaux minrales naturelles, eu gard plus particulirement la limite de 0,05 mg/l pour larsenic, qui tait cinq fois plus leve que celle figurant dans les directives de lOMS ce sujet. 60. Le Comit est convenu de joindre en annexe son rapport la section 3.2 (Limites fixes pour certaines substances dun point de vue sanitaire) de la norme Codex pour les eaux minrales naturelles, pour observations sur cette section uniquement (voir annexe XV).

15

CX/FAC 98/12.

- 12 METHODOLOGIE ET PRINCIPES CONCERNANT LEVALUATION DE LEXPOSITION DANS LA NORME GENERALE CODEX POUR LES CONTAMINANTS ET LES TOXINES DANS LES DENREES ALIMENTAIRES (Point 11 de lordre du jour)16 61. A sa vingt-neuvime session, le Comit avait dcid de reporter le dbat sur la mthodologie de lvaluation de lexposition sa prsente session pour permettre au Royaume-Uni de prparer un document, avec lassistance des dlgations danoise et nerlandaise (ALINORM 97/12A, par. 50). 62. Le dlgu du Royaume-Uni a prsent brivement le document. Plusieurs dlgations ont t davis que ce document constituerait un bon point de dpart pour llaboration de mthodologies dvaluation de lexposition et quil faudrait aussi tenir compte des travaux de la Consultation mixte dexperts FAO/OMS sur la consommation alimentaire et lvaluation de lexposition aux substances chimiques ainsi que de lavis du JECFA. On a soulign quil importait de ne pas examiner seulement des denres alimentaires particulires, mais aussi les grands groupes daliments et de tenir compte des diffrences rgionales. La contamination par lair et par leau a galement t identifie comme une source importante dexposition certains contaminants. Plusieurs dlgations ont estim que la mthodologie devrait sappuyer sur le principe ALARA17 et non pas sur les plus fortes concentrations de contaminants observes. 63. Le Comit a dcid de remanier le document en fonction des dbats susmentionns et des observations soumises et de le distribuer pour observations avant sa prochaine session. Il a confi ce travail au Royaume-Uni, assist de lAustralie, du Danemark, des Etats-Unis, de la France, de lInde, de lItalie et des Pays-Bas, ainsi que de lOMS. LES MYCOTOXINES DANS LALIMENTATION HUMAINE ET ANIMALE OBSERVATIONS SUR LES PROJETS DE LIMITE MAXIMALE CODEX ET DE PLANS DCHANTILLONNAGE POUR LES AFLATOXINES TOTALES DANS LES ARACHIDES DESTINES A UNE TRANSFORMATION ULTERIEURE (Point 12a de lordre du jour)18 64. A sa vingt-neuvime session, le Comit avait dcid de maintenir le projet de limite et de plan dchantillonnage ltape 7 (ALINORM 97/12, Annexe VIII) et, en attendant lvaluation des aflatoxines par le JECFA, de rassembler de plus amples informations sur les problmes conomiques pouvant rsulter dune limite de 10 g/kg et sur les consquences pour la sant publique dune limite de 15 g au lieu de 10 g/kg (ALINORM 97/12A, par. 58). 65. Le Comit a not qu sa quarante-neuvime runion, le JECFA avait mis un point final une valuation quantitative des risques lis un grand nombre daflatoxines (voir par. 14 et 15). 66. De nombreuses dlgations ont estim que le projet de limite pour les aflatoxines totales dans les arachides brutes de 15 g/kg tait suffisamment bas, dans la mesure o cette limite visait les arachides destines une transformation ultrieure. Elles ont dclar quune concentration de 15g/kg tait la plus basse que lon puisse raisonnablement obtenir pendant la production darachides brutes et quelle faciliterait le commerce international. Une limite infrieure ferait obstacle au commerce puisque, selon lvaluation du JECFA, elle napporterait sans doute pas damlioration significative sur le plan de la sant publique. On a not galement que cette limite pouvait tre respecte dans des conditions raisonnables par les pays producteurs darachides.
16

17 18

CX/FAC 98/13 et observations de lAustralie (CX/FAC 98/13-Add.1), des Etats-Unis (document de sance 4) et de la France (document de sance 5). Le plus bas quon puisse raisonnablement atteindre. Observations soumises en rponse la lettre circulaire CL 1997/6-FAC par lAllemagne, lEspagne et lINC (CX/FAC 98/14), les Etats-Unis, le Soudan et lIPF (document de sance 3) et la CE (document de sance 5).

- 13 -

67. Dautres dlgations se sont prononces en faveur de la limite de 10 g/kg, invoquant les proprits gnotoxiques des aflatoxines, les incertitudes de lvaluation des risques, le principe ALARA et labsence de donnes prouvant que cette limite aurait un impact sur la disponibilit darachides sur le march. 68. Le Comit a reconnu quil existait un lien troit entre la limite pour les aflatoxines et le plan dchantillonnage appliqu. 69. Les dlgations ont propos diverses solutions pour parvenir un consensus. On a propos, notamment, de crer un groupe de travail charg de trouver un consensus sur le projet de limite maximale et les plans dchantillonnage sur la base du rapport final du JECFA, ou bien davancer la limite de 15 g/kg ltape 8, tout en renvoyant les plans dchantillonnage ltape 6, de faon quun groupe de travail puisse tre cr pour tudier cette question en vue de la trente et unime session du Comit. Il na pas t possible de parvenir un consensus sur ces propositions. 70. La dlgation du Zimbabwe a demand que le Comit procde un vote sur la proposition davancer la limite maximale de 15 g/kg et les plans dchantillonnage pour adoption par la Commission ltape 8. La dlgation suisse a demand au Zimbabwe de reconsidrer sa demande de vote afin de permettre au Comit dexaminer une nouvelle proposition tendant ce que la limite maximale et les plans dchantillonnage soient placs entre crochets et soumis la Commission ltape 8. Aprs que le secrtariat eut expliqu la signification des crochets, la dlgation du Zimbabwe a retir sa demande de vote. 71. Malgr certaines rserves, le Comit a accept la proposition de communiquer le projet de limite maximale de 15 g/kg et de plans dchantillonnage, plac entre crochets, la Commission pour adoption ltape 8 (voir annexe X). Le Comit a t inform, en outre, que les crochets seraient supprims avant ladoption finale par la Commission. Des donnes quantitatives lappui dune limite plus basse ou de plans dchantillonnage de substitution devraient tre soumises la Commission. 72. On a not galement qu lavenir, et conformment aux principes de la norme gnrale pour les contaminants et les toxines dans les denres alimentaires, les limites maximales pour les aflatoxines seraient examines dans le contexte dune valuation quantitative des risques tenant compte de toutes les sources alimentaires. OBSERVATIONS RELATIVES AU PROJET DE LIMITE LAFLATOXINE M1 DANS LE LAIT (Point 12b de lordre du jour)19 MAXIMALE POUR

73. A sa vingt-neuvime session, le Comit tait convenu de maintenir la limite actuelle (0,05g/kg) ltape 7 et de recueillir des informations supplmentaires (CL 1997/6 - FAC) sur les consquences dune limite plus leve sur la sant publique et sur les problmes conomiques qui pourraient rsulter de la limite plus basse propose (ALINORM 97/12A, par. 55). 74. De nombreuses dlgations ont appuy la valeur propose de 0,05 g/kg, invoquant que cette limite tait raisonnable. Dautres dlgations, sappuyant sur le rapport succinct de la quaranteneuvime runion du JECFA, ont dclar quune limite dix fois suprieure tait suffisante pour protger la sant publique. Les difficults et les cots associs lutilisation de mthodes danalyse pour dterminer des teneurs en aflatoxines moindres ont t relevs. Certaines dlgations ont dclar quune limite de 0,05 g/kg aurait des consquences graves pour le commerce international des aliments pour

19

Observations soumises en rponse la lettre circulaire CL 1997/6-FAC par lAllemagne (CX/FAC 98/15), les Etats-Unis (document de sance 3) et la CE (document de sance 5).

- 14 animaux. Certaines dlgations ont exprim lopinion que le lait destin la consommation directe ne faisait pas lobjet dun commerce international important. 75. Les dlgations de lArgentine, du Brsil, des Etats-Unis et des Philippines ont rserv leur position et accord leur prfrence une limite de 0,5 g/kg. Le Comit a accept la proposition de transmettre le projet de limite maximale de 0,05 g/kg pour laflatoxine M1 dans le lait la Commission pour adoption ltape 8 (voir Annexe X). DOCUMENT DE SYNTHSE SUR LOCHRATOXINE A (Point 12 c) de lordre du jour)20 76. A sa vingt-neuvime session, le Comit avait accept loffre de la Sude de rviser le document de synthse sur lochratoxine A en fonction des dbats du Comit et dy inclure un projet de limite pour examen sa prsente session (ALINORM 97/12A, par. 66). 77. La dlgation sudoise a brivement prsent le document de synthse rvis. Elle a soulign le fait quun certain nombre despces dAspergillus pouvaient produire de lochratoxine A. Elle a fait tat dventuelles proprits gnotoxiques, cancrignes et nphrotoxiques et elle a soulign que lexposition pouvait provenir dautres sources que les crales, comme le vin, les jus de fruit, la viande de porc et le caf. La Sude a recommand les mesures suivantes: fonder les limites sur des donnes toxicologiques scientifiquement tablies, en utilisant le principe ALARA et toutes les mesures de prvention possibles; laborer un code dusage aux fins de la rduction des concentrations dochratoxine A dans les crales; fixer une limite de 5 g/kg pour les crales et les produits craliers destins la consommation humaine directe et; tablir des plans dchantillonnage et des mthodes danalyse. 78. De nombreux dlgus se sont dclars satisfaits des travaux effectus par la Sude et sont convenus quil fallait envisager des normes pour les produits autres que les crales. A cette fin, ils ont recommand dutiliser lapproche horizontale de la norme gnrale pour les contaminants et les toxines dans les denres alimentaires. 79. Plusieurs dlgus ont invoqu lvaluation toxicologique la plus rcente du JECFA et dclar que le JECFA devrait prciser sa position en ce qui concerne le caractre cancrigne de lochratoxine A, notant quune mise jour de lvaluation des risques pourrait tre ncessaire lavenir. 80. Le Comit a estim quil serait prmatur de fixer une limite pour les crales ce stade et a accept loffre de la Sude de prparer une mise jour du document de synthse pour distribution, observations et examen sa prochaine session. DOCUMENT DE SYNTHSE SUR LA PATULINE (Point 12 d) de lordre du jour)21 81. A sa vingt-neuvime session, le Comit avait dcid de demander que des informations supplmentaires sur la patuline soient communiques la France (CL 1997/6-FAC) et accept loffre de la dlgation franaise de mettre jour le document de synthse en fonction de ces observations pour distribution avant la prsente session (ALINORM 97/12A, par. 77).

20 21

CX/FAC 98/16. CX/FAC 98/17.

- 15 82. La France a pris note des modifications apportes la version prcdente du document de synthse, et plus particulirement de la possibilit de rduire les concentrations de patuline par des moyens physiques, chimiques et mcaniques. Le document mettait aussi laccent sur les risques accrus courus par les enfants consommant de grandes quantits de jus de pomme. De nombreux dlgus se sont flicits de la clart de lexpos et des recommandations proposes dans le document. 83. Les limites de 25 et 50 g/kg ont t examines eu gard: aux bonnes pratiques de fabrication et aux bonnes pratiques agricoles; lexistence de mthodes danalyse; aux valuations toxicologiques effectues par le JECFA; et aux difficults quimpliquerait une limite de 25 g/kg.

84. Le Comit a dcid de joindre une limite maximale de 50 g/kg pour le jus de pomme et le jus de pomme utilis comme ingrdient pour la fabrication de boissons non alcoolises prtes consommer, pour distributions et observation ltape 3 (voir Annexe XI). Le Comit a not que pour les produits contenant du jus de pomme, la limite maximale devrait tre rduite en proportion du pourcentage de jus prsent dans le produit au moment de la consommation. 85. Le Comit a accept loffre de la France de prparer une version mise jour du document pour examen sa prochaine session. DOCUMENT DE SYNTHSE SUR LA ZEARALENONE (Point 12 e) de lordre du Jour)22 86. La dlgation norvgienne a prsent le document de synthse sur la zaralnone, tabli en troite coopration avec dautres pays nordiques la demande du Comit sa vingt-neuvime session (ALINORM 97/12A, par. 52). 87. Plusieurs dlgus se sont flicits quun tel document ait t prpar. La ncessit dune limite maximale a t conteste dans la mesure o le document de synthse indiquait quaucun problme navait t signal sur le plan du commerce international. 88. Le Comit a dcid de distribuer le document de synthse pour observations et examen sa prochaine session. PROJET DE CODE DUSAGES POUR UNE BONNE ALIMENTATION ANIMALE (Point 12 f) de lordre du jour)23 89. A sa vingt-deuxime session, la Commission du Codex Alimentarius a pris note des conclusions de la Consultation FAO sur lalimentation animale et linnocuit des aliments et est convenue que le projet de code dusages pour une bonne alimentation animale devait tre soumis au CCFAC et dautres comits du Codex (ALINORM 99/37, par. 129). Le projet de code dusages a galement t examin par le Comit du Codex sur lhygine alimentaire sa trentime session (ALINORM 99/13, par. 96 99). 90. Le Comit a dcid de communiquer au Comit excutif, pour plus ample examen, les observations suivantes prsentes par les dlgations:
22 23

En gnral, les procdures de contrle mentionnes dans le document ont t approuves;


CX/FAC 98/18 et CX/FAC 98/18 - Add.1 (non publi). CX/FAC 98/19 et observations de lAustralie, des Etats-Unis et du CICILS (CX/FAC 98/19 - Add.1), de la Sude (document de sance 4) et de la CE et de la France (document de sance 5).

- 16 Les dlgations se sont inquites de lampleur du champ dapplication du code dusages; Des amliorations, notamment llaboration de codes dusages visant des produits spcifiques, ont t souhaites; Dventuelles incompatibilits avec dautres normes internationales ont t releves; Le transfert dadditifs/contaminants a retenu lattention; Certaines dlgations se sont dclares proccupes par les antibiotiques et les dangers potentiels dune rsistance aux antibiotiques.

91. Le Comit a not que le Code dusages du Codex sur la rduction des aflatoxines dans les matires premires et les aliments dappoint du btail laitier traitait plusieurs des questions souleves dans le rapport de la consultation et il est convenu de mettre au point des codes dusages supplmentaires visant des produits spcifiques, si cela savrait ncessaire lavenir. On a not galement que le Comit pourrait laborer des limites maximales pour les produits destins lalimentation animale ou leurs matires premires, si cela tait ncessaire pour des raisons commerciales. CONTAMINANTS INDUSTRIELS ET ENVIRONNEMENTAUX DANS LES ALIMENTS CODE DUSAGES EN MATIRE DE MESURES PRISES LA SOURCE POUR RDUIRE LA CONTAMINATION DES DENRES ALIMENTAIRES (Point 13a) de lordre du jour)24 92. A sa vingt-neuvime session, le Comit avait accept loffre de la Sude dlaborer lavantprojet de code dusages pour distribution, observations et examen sa prsente session (ALINORM 97/12A, par. 85). A sa vingt-deuxime session, la Commission a accept cette proposition en tant que nouvelle activit (ALINORM 97/37, Annexe IV). 93. La dlgation sudoise a prsent lavant-projet de code dusages au Comit. Aucune observation sur ce document nayant t demande avant son examen la prsente session, le Comit est convenu de joindre le projet de code dusages son rapport pour distribution et observations ltape 3 (voir Annexe XIV). PROJET DE LIMITES MAXIMALES POUR LE PLOMB (Point 13b de lordre du jour)25 94. A sa vingt-deuxime session, la Commission a adopt lavant-projet de limites maximales pour le plan ltape 5 (ALINORM 97/37, par. 115) sur la base des recommandations dcoulant de la vingtneuvime session du CCFAC (ALINORM 97/12A, par. 68 70). 95. La dlgation danoise a pass rapidement en revue les observations reues. Il a t relev en particulier que les consquences pour les enfants de lexposition au plomb mritait une attention particulire et quil fallait procder une valuation complte des risques. 96. Plusieurs dlgations ont suggr que, compte tenu des nouvelles donnes, les limites pour le poisson soient ramenes 0,2 mg/kg, avec une note indiquant que ce chiffre sapplique la chair de poisson, et que la limite pour la viande soit abaisse 0,05 mg/kg. On a signal, en outre, que la limite pour les jus de fruit pouvait tre ramene 0,05 mg/kg et suggr quune limite de 0,3 mg/kg soit fixe pour les petits fruits et les baies peau comestible.

24 25

CX/FAC 98/20 et CX/FAC 98/20 - Add.1 (non publi). ALINORM 97/12A, Annexe X et observations soumises en rponse la lettre circulaire CL 1997/15-FAC par la Pologne, la Rpublique slovaque et lISDI (CX/FAC 98/21), les Etats-Unis (document de sance 4) et la France (document de sance 5).

- 17 97. Le Comit est convenu que la dlgation danoise rviserait le projet de limites maximales la lumire dune valuation approprie des risques pour les enfants et du dbat du Comit, pour distribution, observations et examen par le Comit sa trente et unime session.

- 18 DOCUMENT DE TRAVAIL SUR LE CADMIUM (Point 13c de lordre du jour)26 98. A sa vingt-neuvime session, le Comit avait dcid de maintenir le projet de teneur indicative de 0,1 mg/kg pour les crales, les lgumes secs et les lgumineuses ltape 7. Il avait galement accept loffre de la dlgation danoise, appuye par la France et les Pays-Bas, de compiler les donnes disponibles sur le cadmium pour examen sa prsente session (ALINORM 97/12A, par. 67 et 71). 99. La dlgation danoise a prsent le document de travail labor avec laide des dlgations franaise et nerlandaise. Elle a signal que lvaluation du cadmium par le JECFA, prvue pour 1999, avait t reporte lan 2000, afin de laisser le temps au Japon et dautres pays de prsenter des donnes. 100. Le Comit a accept loffre du Danemark de rviser le document de travail, pour distribution, observations et examen sa trente et unime session. DOCUMENT DE SYNTHESE SUR LARSENIC (Point 13d de lordre du jour)27 101. A sa vingt-neuvime session, le Comit avait accept loffre du Danemark de poursuivre llaboration de son document de synthse sur larsenic pour distribution, observations et examen sa prsente session (ALINORM 97/12A, par. 74). 102. La dlgation danoise a prsent le document de synthse rvis sur larsenic et a appel lattention sur le fait que larsenic se prsente sous diverses formes dans les aliments. Il a t recommand de ntudier lavenir que les formes inorganiques les plus toxiques de larsenic, au lieu de larsenic total. 103. Certaines dlgations ont bien accueilli la suggestion de ntudier que les formes darsenic importantes. Dautres dlgations ont estim que les mthodes danalyse et les limites de rsidus de larsenic total taient plus appropries, mme si leur usage exigeait des explications supplmentaires, du fait que la prise en compte des concentrations totales darsenic aboutissait frquemment une surestimation de lingestion. On a fait observer que lanalyse des diffrentes formes, et plus particulirement des formes darsenic organique, ntait pas toujours possible. Le Comit sest prononc en faveur de la poursuite des tudes sur les mthodes danalyse, la biodisponibilit des diffrentes formes darsenic et leur pertinence toxicologique. 104. Le Comit a demand au Danemark de rviser le document de synthse en fonction des dbats rsums ci-dessus et des observations reues, pour distribution, observations et examen sa prochaine session. DOCUMENT DE SYNTHESE SUR LTAIN (Point 13e de lordre du jour)28 105. A sa vingt-neuvime session, le Comit avait accept loffre de lAustralie de poursuivre llaboration du document de synthse sur ltain qui avait t prpar par lAustralie, lIndonsie et la Thalande, pour examen sa prsente session (ALINORM 97/12A, par. 80). 106. La dlgation australienne a prsent le document de synthse rvis sur ltain et a appel lattention sur la recommandation tendant fixer une limite de 200 mg/kg dans les aliments en conserve liquide et de 250 mg/kg dans les aliments en conserve solides.

26 27

28

CX/FAC 98/22. CX/FAC 98/23 et observations de lAustralie (CX/FAC 98/23 Add.1) et du Canada et du Royaume-Uni (document de sance 3). CX/FAC 98/24.

- 19 107. Les dlgations ont bien accueilli le document rvis. Un certain nombre de dlgations ont contest toutefois les fondements technologiques des limites pour ltain proposes dans le document. La dlgation australienne a expliqu pourquoi ltamage sacrificiel tait ncessaire pour les aliments acides et pourquoi les solutions de rechange, telles que les botes pourvues dun revtement interne, ntaient pas satisfaisantes. Le Comit est convenu de distribuer les limites proposes dans le document pour observations ltape 3 et examen sa prochaine session (voir Annexe XI). PROPOSITIONS CONCERNANT LVALUATION EN PRIORIT DADDITIFS ET DE CONTAMINANTS DES DENRES ALIMENTAIRES PAR LE JECFA (Point 14 de lordre du jour)29 108. M. J. Dornseiffen (Pays-Bas) a prsent le rapport du Groupe de travail officieux sur les priorits pour le JECFA. Le Comit a approuv les priorits proposes par le Groupe de travail, en supprimant les additifs alimentaires que les dlgations avaient proposs, mais pour lesquels elles ne stait pas engages fournir les renseignements voulus. La liste des priorits approuve par le Comit figure lAnnexe XIII. 109. En ce qui concerne les valuations de lingestion, le Comit a soulign que les pays et les organisations devaient fournir des informations appropries pour permettre une valuation de lingestion des additifs alimentaires utiliss dans les catgories daliments sous lesquelles ils figurent dans la Norme gnrale pour les additifs alimentaires. Le Comit a reconnu que si les instructions fournies dans lappel de donnes destines la cinquante et unime runion du JECFA taient suivies, on disposerait des informations ncessaires pour effectuer ces valuations (voir par. 28). 110. Le Comit est convenu de demander des observations supplmentaires concernant dventuels ajouts ou amendements sa liste de priorits, qui soient de prfrence bien documentes et qui lui parviennent en temps opportun, pour examen sa trente et unime session. AUTRES QUESTIONS ET TRAVAUX FUTURS (Point 15 de lordre du jour) MTHODES DANALYSE VISANT DTERMINER LA PRSENCE DADDITIFS ALIMENTAIRES ET DE CONTAMINANTS DANS LES DENRES ALIMENTAIRES 111. Le Comit na pas reu dobservations en rponse sa lettre circulaire CL 1997/6-FAC dans laquelle il demandait des informations sur des mthodes danalyse supplmentaires visant dterminer la prsence dadditifs alimentaires et de contaminants dans les denres alimentaires en fonction de critres spcifiques (ALINORM 97/12A, par.28). Le Comit est convenu de continuer demander des observations pour examen ses futures sessions au titre du point intitul Autres questions. AMENDEMENTS PROPOSS AU RPERTOIRE DES AUXILIAIRES TECHNOLOGIQUES 112. Aucune observation na t reue en rponse sa lettre circulaire CL 1997/6-FAC demandant des amendements au rpertoire des auxiliaires technologiques. Le Comit est convenu de continuer demander des observations pour examen ses futures sessions au titre du point intitul Autres questions. DISPOSITIONS RELATIVES A LEMBALLAGE DE LA NORME RVISE POUR LE SEL DE QUALIT ALIMENTAIRE

29

Rapport du Groupe de travail officieux sur les priorits (document de sance 6) et observations soumises en rponse la lettre circulaire CL 1997/6-FAC par le CEFIC (document de sance 3).

- 20 113. La dlgation de la Malaisie a rsum oralement sa proposition, formule lors de la vingtneuvime session du Comit (ALINORM 97/12A, par. 6), dinclure dans la norme rvise pour le sel de qualit alimentaire des dispositions relatives lemballage visant prserver la stabilit du sel iod. Le Comit est convenu de joindre la proposition son rapport pour distribution et observations ltape 3 (Annexe XII). GROUPE DE TRAVAIL AD HOC POUR LES CONTAMINANTS 114. Malgr tout le travail abattu par le Comit depuis 1988, il lui restait encore un grand nombre de contaminants examiner. Etant donn les difficults que posent les contaminants tant du point de vue du contrle de la contamination que de lobtention de donnes suffisantes pour pouvoir tablir des normes, le Prsident a propos de constituer un Groupe de travail ad hoc sur les contaminants, de faon que le Comit puisse raliser des progrs suffisants dans ce domaine au cours des prochaines sessions. Le Groupe de travail aurait pour objectifs: De progresser dans llaboration et lapplication de la Norme gnrale pour les contaminants et les toxines dans les denres alimentaires; De prsenter des recommandations la sance plnire sur la question des contaminants; et Dassurer la compatibilit des mthodes de dcision en matire de contaminants avec dautres activits internationales; 115. Le Groupe de travail ad hoc sur les contaminants aurait le mme statut que le Groupe de travail ad hoc sur la Norme gnrale pour les additifs alimentaires. Son mandat serait le suivant: Proposer laffinement et lapplication de la Norme gnrale pour les contaminants et les toxines dans les aliments, et; Proposer au JECFA des contaminants valuer. 116. Le Comit a accept la proposition du Prsident et a dsign le Danemark comme Prsident, le Brsil comme Vice-Prsident et lAustralie et les Pays-Bas comme rapporteurs. DIOXINES 117. A la demande de la dlgation nerlandaise, le Comit est convenu daccepter loffre des PaysBas de prparer un document de travail sur les dioxines pour distribution, observations et examen sa trente et unime session. Le Japon a inform le Comit que des donnes de surveillance taient disponibles. DATE ET LIEU DE LA PROCHAINE SESSION (Point 16 de lordre du jour) 118. Le Comit a t inform que la trente et unime session du Comit du Codex sur les additifs alimentaires et les contaminants se tiendrait, sous toute rserve, la Haye du 22 au 26 mars 1999.

- 21 APPENDICE COMIT DU CODEX SUR LES ADDITIFS ALIMENTAIRES ET LES CONTAMINANTS TAT DAVANCEMENT DES TRAVAUX
OBJET Projet de normes didentit et de puret des additifs alimentaires Projet de limite maximale et de plans dchantillonnage pour les aflatoxines totales dans les arachides destines un traitement ultrieur Projet de limite maximale pour laflatoxine M1 dans le lait Avant-projet damendements au Systme international de numrotation du Codex pour les additifs alimentaires Projet de tableaux pour les antioxygnes, agents de conservation, stabilisants, paississants et dulcorants Projet de limites maximales pour le plomb ETAPE SUITE A DONNER 23e session de la CCA 23e session de la CCA DOCUMENT* par. 49-51 et Annexe VIII par. 64-72 et Annexe X

8 8 23e session de la CCA 23e session de la CCA Gouvernements 31e session du CCFAC Danemark Gouvernements 31e session du CCFAC 45e session du CCEXEC Gouvernements 31e session du CCFAC 45e session du CCEXEC Gouvernements 31e session du CCFAC 45e session du CCEXEC Gouvernements 31e session du CCFAC Gouvernements 31e session du CCFAC 3 Gouvernements 31e session du CCFAC Gouvernements 31e session du CCFAC par. 57-60 et Annexe XV par. 81-85 et Annexe XI par. 73-75 et Annexe X par. 52-54 et Annexe IX par. 34-35 et Annexe III par. 94-97

5/8

6 6

Avant-projet de tableaux pour les colorants, agents de rtention de la couleur, agents de charge et mulsifiants

par. 36-39 et Annexe IV

Avant-projet de tableaux pour les rgulateurs de lacidit, agents anti-agglomrants, agents antimoussants, agents affermissants, exaltateurs darme, agents de traitement des farines, agents moussants, agents de glaage, humectants, agents propulseurs et agents de levuration Avant-projet damendements au Systme international de numrotation du Codex pour les additifs alimentaires

par. 40-41 et Annexe V

5 par. 55 Annexe IX et

1/2/3**

Propositions damendements au Systme international de numrotation du Codex pour les additifs alimentaires, incluant les fonctions technologiques et les catgories/sous-catgories fonctionnelles Norme Codex pour les eaux minrales naturelles: limites fixes pour certaines substances dun point de vue sanitaire (section 3.2) Avant-projet de limite maximale pour la patuline dans le jus de pomme et le jus de pomme utilis comme ingrdient dans la fabrication de boissons non alcoolises prtes consommer

par. 56

- 22 OBJET Avant-projet de Code dusages en matire de mesures prises la source pour rduire la contamination des denres alimentaires par des substances chimiques Avant projet de limites maximales pour ltain ETAPE SUITE A DONNER Gouvernements 31e session du CCFAC Gouvernements 31e session du CCFAC Gouvernements 31e session du CCFAC Gouvernements 31e session du CCFAC Gouvernements 31e session du CCFAC 45e session du CCEXEC Gouvernements 31e session du CCFAC Etats-Unis Gouvernements 31e session du CCFAC DOCUMENT* par. 92-93 et Annexe XIV

3 3

par. 105.107 et Annexe XI par. 108-110 et Annexe XIII par. 111

Additifs alimentaires et contaminants valuer en priorit par le JECFA Mthodes danalyse visant dterminer la prsence dadditifs alimentaires et de contaminants dans les aliments Rpertoire des auxiliaires technologiques

3 3

par. 112

Dispositions relatives lemballage de la norme Codex pour le sel de qualit alimentaire visant prserver la stabilit du sel iod

par. 113 Annexe XII

et

Amendements au Tableau des additifs dont lutilisation est autorise dans les aliments en gnral, sauf indication contraire, conformment aux BPF et aux Catgories daliments pour lesquels les additifs alimentaires dont lutilisation est limite par les BPF ne sont pas autoriss ou le sont sous certaines conditions Avant-projet dAnnexe A rvise de la norme Codex pour les additifs alimentaires

par. 29-33

2/3 Danemark Gouvernements 31e session du CCFAC 45e session du CCEXEC 23e session de la CCA ... Gouvernements Etats-Unis, 31e session du CCFAC Danemark 31e session du CCFAC Royaume-Uni Gouvernements 31e session du CCFAC Sude Gouvernements 31e session du par. 7-13 par. 42-44

Observations relatives au projet de Code dusages sur les bonnes pratiques en matire dalimentation animale Amendements aux dispositions relatives aux additifs alimentaires de la norme Codex pour le sel de qualit alimentaire Document de travail sur lapplication de lanalyse des risques aux additifs et aux contaminants

par. 89-91

.... par. 18-21 et Annexe VII

... Utilisation des colorants dans les denres alimentaires Mthodes et principes dvaluation de lexposition figurant dans la Norme gnrale Codex pour les contaminants et les toxines dans les denres alimentaires Document de synthse sur lochratoxine A

par. 38

...

par. 61-63

... ...

par. 76-80

- 23 OBJET ETAPE SUITE A DONNER CCFAC France Gouvernements 31e CCFAC Gouvernements 31e session du CCFAC Danemark Gouvernements 31e session du CCFAC Danemark Gouvernements 31e session du CCFAC Pays-Bas Gouvernements 31e session du CCFAC DOCUMENT*

Document de synthse sur la patuline

...

par. 81-85

Document de synthse sur la zaralnone

...

par. 86-88

Document de travail sur le cadmium

...

par. 98-100

Document de synthse sur larsenic

...

par. 101-104

Document de travail sur les dioxynes

...

par. 117

* **

Le document en question est le rapport de la trentime session du Comit du Codex sur les additifs alimentaires et les contaminants (ALINORM 99/12). Procdure acclre.

LIST OF APPENDICES APPENDIX I: LIST OF PARTICIPANTS1 LISTE DES PARTICIPANTS LISTA DE PARTICIPANTES Chairman of the Session: Prsident de la Session: Presidente de la Reunin: Mr. E.F.F. Hecker Ministry of Agriculture, Nature Management and Fisheries P.O. Box 20401 2500 EK Den Haag The Netherlands Tel.: +31.70.378.5686 Fax: +31.70.378.6141 E-mail: E.F.F.Hecker@mkg.agro.nl

ARGENTINA ARGENTINE Dr. Alfredo Jorge Nader Direccin de Promocin de la Calidad Alimentaria Direccin Nacional de Alimentacin Secretara de Agricultura, Ganadera, Pesca y Alimentacin Paseo Coln 922 2 Piso Of. 223 1063 Buenos Aires Tel.: +54.1.349.2043 Fax: +54.1.349.2097 E-mail: anader@sagyp.mecon.ar Mr. Eduardo Mario Berti Embassy of Argentina Javastraat 20 2585 AN The Hague The Netherlands Tel.: +31.70.362.5907 Fax: +31.70.346.9087 Ing. Carlos Camano Servicio Nacional de Sanidad y Calidad Agroalimentaria Prolong Av. Belgrano Dique II Lado Este Buenos Aires Tel.: +54.1.3124050 Fax: +54.1.3115645 Mrs. Vernica Torres Leedham Servicio Nacional de Sanidad y Calidad Agroalimentaria
1

Participants are listed in alphabetical order, Heads of delegations are listed first.

Fleming 1653 - Martnez, Prov. B.S. AS. 1063 Buenos Aires Tel.: +54.1.7920061 Fax: +54.1.7920061 AUSTRALIA AUSTRALIE Dr. Simon Brooke -Taylor Program Manager, Food Product Standards Australia New Zealand Food Authority P.O. Box 7186 Canberra MC Act 2610 Tel.: +61.2.6271 2215 Fax: +61.2.6271.2278/2209 E-mail: simon.brooke-taylor@anzfa.gov.au Mr Albert Cobb Veterinary Counsellor Australian Embassy 6-8 Rue Guimard Brussels Belgium Tel.: +32 2 2860581 E-mail: albert.cobb@dfat.gov.au Dr. John I Pitt Chief Research Scientist CSIRO Food Science P.O. Box 52 North Ryde NSW 2113 Tel.: +61.2.9490.8525 Fax: +61.2.9490.8499 E-mail: John.Pitt@foodscience.afisc.csiro.au Mr. Mike Read Peanut Company Australia Ltd P.O. Box 26 Kinghroy Tel.: +61.741.626311 Fax: +61.741.624402 E-mail: Read@pca.com.au Dr. Luba Tomaska Australia New Zealand Food Authority 55 Blackall Street Barton Act 2600 Tel.: +61.2.6271.2271 Fax: +61.2.6271.2209 E-mail: luba.tomaska@anzfa.gov.au AUSTRIA Dr. A. Zilberszac

Bundesministerium fur Frauengelegenheiten und Konsumentenschutz Abt. VI/2 Radetzkystrasse 2 1030 Vienna Tel.: +43.1.71172/4617 Fax: +43.1.7137952 E-mail: alexander.zilberszac@6mg.gv.at BELGIUM BELGIQUE BELGICA Mr. Ch. Crmer, Chef de Service Inspection des Denres Alimentaires Ministre da la Sant Cite Administrative de lEtat Quartier Esplanade 1010 Bruxelles Tel.: +32.2.2104843 Fax: +32.2.2104816 E-mail: charles.cremer@health.fgov.be Mr. Johan Hallaert Directeur Politique Alimentaire FIA Av. De Cortenbergh 172/7 1000 Brussel Tel.: + 32.2.7430800 Fax: + 32.2.7339426 E-mail: JohanHallaert@lvn-fia.be Mr. Guido Kayaert Nestl Coordination Centre Birmingham Straat 221 B 1070 Brussel Tel.: + 32.2.5295330 Fax: + 32.2.5295620 E-mail: Guido.Kayaert@be01.nestle.com Guido.Kayaert@skynet.be Mr. Gilles Morelle Public & Scientific Affairs Puratos NV Industrialaan 25 Zone Maalbeek 1702 Groot-Bijgaarden Belgium Tel.: + 32.2.481 4285 Fax: +32.2.4814268 E-mail: gmorelle@puratos.be Ms. Christine Vinkx Food Inspector Food Inspection Service

Rac Esplanade 11th floor Pachecolaan 19, bus 5 1010 Brussel Tel.: +32.2.2104843 Fax: + 32.2.2104816 E-mail: christine.vinkx@health.fgov.be BOTSWANA Dr. B.V. Kgarebe Senior Lecturer Department of Chemistry University of Botswana Private Bag 0022 Gaborone Tel.: + 267.3552500 Fax: +267.356591 E-mail: kgarebeb@noka.ub.bw Dr. K.V. Masupu Deputy Director of Veterinary Services Department of Animal Health Production, Ministry of Agriculture P/Bag 0032 Gaborone Tel.: + 267.350633/4/5 Fax: + 267.303744 E-mail: Masupu@info.bw

Embassy of Brazil Mauritskade 18 2514 HD The Hague The Netherlands Tel.: +3170 3469229 Fax: +3170 3561273 Mrs. Fabiana Reis Ministerio da Sade Secretaria de Vigilncia Sanitria Diviso de Alimentos Esplanada dos Ministrios, Bloco G 8 andar, sala 835 700068-900 Brasilia DF Tel.: +55.61.2268536 or 3152166 Fax: +55.61.3152727 E-mail: diala@saude.gov.br CANADA and Mr. John Salminen A/Chief, Chemical Health Hazard Assessment Division Bureau of Chemical Safety Sir Frederick Banting Bldg. (2201B1) Tunneys Pasture Ottawa, Ontario K2M 1P3 Tel.: +1.613.957.1700 Fax: + 1.613.990.1543 E-mail: john_salminen@hc-sc.gc.ca Dr. Bruce Lauer, A/Head Food Additives & Contaminants Section, Chemical Health Hazard Assessment Division, Bureau of Chemical Safety Food Directorate, Health Protection Branch, Health Canada Ottawa, Ontario K1A 0L2 Tel.: +1.613.957.1696 Fax: +1.613.990.1543 E-mail: bruce_lauer@hc-sc.gc.ca CUBA Dra. Fe de Sola Rodrguez, Chief Program on Food Hygiene and Nutrition Ministry of Health 23 y N Vedado Habana Tel.: + 53 7.326700 Fax: +53 7 662312 E-mail: desolafe@hesp.sld.cu

Mr. H.H.T. Tarimo Principal Scientific Officer, Food Control Unit Ministry of Health Private Bag 00269 Gaborone Tel.: + 267.374357 or 374351 Fax: + 267.374354 E-mail: nfcbgabs@global.bw BRAZIL BRESIL BRASIL Mrs. Maria Cecilia de Figueiredo Toledo Representative - Ministry of Health State University of Campinas Faculty of Food Engineering Unicamp P.O. Box 6121 13081 970 Campinas S.P. Tel.: +55.19.7888653 Fax: +55.19.7887890 or 2391513 E-mail: mcecilia@nutecnet.com.br macecil@fea.unicamp.br Mr. Marcos Derzans

CZECH REPUBLIC REPUBLIQUE TCHEQUE REPUBLICA CHECA Mr. Bohumil Turek Head, National Reference Centre of Toxic Substances in Food National Institute of Public Health Srobrova 48 100 42 Prague 10 Tel.: +421.2.67310596 Fax: +421.2.67310291 Mr. Jiri Kodl, Head of National Reference Laboratory on Food Additives National Institute of Public Health Srobrova 48 100 42 Prague 10 Tel.: +421.2.67082318 Fax: +421.2.67310291 Mrs. D. Winklerov National Reference Laboratory on Food Additives National Institute of Public Health Srobrova 48 100 42 Prague 10 Tel.: +421.2.67082341 Fax: +421.2.67310291 DENMARK DANEMARK DINAMARCA Ms. Bente Fabech Scientific Adviser Danish Veterinary and Food Admin. Mrkhj Bygade 19 2860 Sborg Tel.: +45.33 950000 Fax: +45.33 956696 E-mail: BFA@VFD.DK Dr. Torsten Berg Deputy Head, Division of Chemical Contaminants, Danish Veterinary and Food Administration Mrkhj Bygade 19 2860 Sborg Tel.: +45.33 956460 Fax: +45.33 956696 E-mail: TB@VFD.DK Ms. Kirsten Jacobsen Confederation of Danish Industries 1787 Copenhagen V

Tel.: +45.33 773377 Fax: +45.33 773300 E-mail: kja@di.dk Mr. Steen Kledal, Consultant Confederation of Danish Industries H.C. Andersens 1787 Copenhagen V Tel.: +45.33 773377 Fax: +45.33 773300 E-mail: di@di.dk Ms. Dorthe Licht, Scientific Adviser Danish Veterinary and Food Admin. Mrkhj Bygade 19 2860 Sborg Tel.: +45.33 956202 Fax: + 45.33 956696 E-mail: DLI@VFD.DK Ms. Inge Meyland Senior Scientific Adviser Danish Veterinary and Food Admin. Mrkhj Bygade 19 2860 Sborg Tel.: + 45.33 956404 Fax: +45.33 956696 E-mail: IME@VFD.DK Ms. Susanne Overby Danish Dairy Board, Frederiks All 22 8000 Arhus C Tel.: +45.87 312000 Fax: +45.87 312001 E-mail: sbo@mejeri.dk EGYPT EGYPTE EGIPTO Dr. K. El Din Hamza Gemei Director of Food Control and Safety Food Control & Safety Department Ministry of Health and Population 3, Magless EL Shaab Street Cairo Tel.: +20.2.3548152 Fax: + 20.2.5941077 Dr. Fouad El-Tahan Head of Microbiological Laboratory Laboratory of Residue Analysis and Heavy Metals in Food 7, Nadi El-Said St., P.O. Box 467 El Orman Dokki-Giza

Tel: +20.2.3601395 Fax: +20.2.3611216 E-mail: qcap@intch.gov.eg Ahmed Gaballa Scientific Regulatory Affairs Manager Atlantic Industries P.O. Box 7052 Free Zone - Nasr City Cairo Tel.: + 2022718820 Fax: + 202 2706903 ESTONIA ESTONIE Mrs. Lehti Redel Chief Consultant Association of Estonian Food Industry 29, Gonsiori Street EE 0001 Tallinn Tel.: +372.242.1809 Fax: +372.631.2718 Mrs. Erge Tedersoo Department of Food Processing Tallinn Technical University Ehitajate tee 5 EE 0026 Tallinn Tel.: +372.6.202.951 Fax: + 372.6.202.950 FINLAND FINLANDE FINLANDIA Ms. Liisa Rajakangas Sr. Adviser Ministry of Trade and Industry PO Box 230 00171 Helsinki Tel.: + 358.9 1603730 Fax: + 358.9 1602648 E-mail: liisa.rajankangas@ktm.vn.fi Dr. Anja Hallikainen Sr. Scientific Officer National Food Administration PO Box 5 00531 Helsinki Tel.: +358.9 77267619 Fax: + 358.9 77267666 E-mail: Anja.Hallikainen@elintarvikevirasto.fi Mr. Seppo Heiskanen Ass. Manager

Finnish Food and Drink Industries Federation PO Box 115 00241 Helsinki Tel.: + 358.9 148871 Fax: + 358.9 14887201 E-mail: seppo.heiskanen@et.ttliitot.fi Mr. Esko Niemi Head of Food Additives Section Finnish Customs Laboratory Tekniikantie 13 02150 Espoo Tel.: + 358.9 6143259 Fax: + 358.9 463383 E-mail: esko.niemi@tulli.fi Ms. Harriet Wallin Sr. Research Scientist VTT Biotechnology and Food Research PO Box 1500 FIN-02044 VTT Tel.: +358.9 4565193 Fax: + 358.9 4552103 E-mail: harriet.wallin.@vtt.fi FRANCE FRANCIA Mrs. C. Servoz Ministre de lEconomie et des Finances DGCCRF 59 Boulevard Vincent Auriol 75703 Paris Cedex 13 Tel.: +33.1.44.97.32.04 Fax: +33.1.44.97.30.43 E-mail: claire.servoz@dgccrf.finances.gouv.fr Mr. H. Ferry-Wilczek Ministre de lAgriculture et de la Pche DGAL/SDRIR 251 Rue de Vaugirard 75015 Paris Cedex 13 Tel.: +33.1.49555872 Fax: +33.1.49555948 Mr. B. Andr Ministre de lEconomie et des Finances DGCCRF 59 Boulevard Vincent Auriol 75703 Paris Cedex 13 Tel.: +33.1 44973201 Fax: +33.1 44973037 Mrs. F. de Buttet

Chambre syndicale des eaux minrales 10, Rue de la Trmoille 75008 Paris Tel.: +33.1.47.20.31.10 Fax: +33.1.47.20.27.62 Dr S. Coulon Ministre de lAgriculture DGAL-SDSRA Contrle Rsidus 251 rue de Vaugirard 75015 Paris Tel +33 149558121 Fax +33 1 4955 4393 Mrs. N. Delfaut, A.T.L.A. 34 Rue de Saint Ptersbourg 75382 Paris Cedex 08 Tel.: +33.1.49.707272 Fax: +33.1.42.806362 Ms B. Flamion Groupe Danone 7 rue Thran 75381 Paris Cedex 08 Tel: +33 1 4435 2598 Fax: +33 1 4435 2445 Email: bflamion@groupe.danone.com J.M. Frmy Centre National dEtudes Vtrinaires et Alimentaires 10 v. P. Curie 94704 Maisons-Alfort Tel.: +33.1.49772751 Fax: +33.1.49772695 E-mail: vapa10@calvacom.fr Mrs. S. Halley des Fontaines Ministre de lAgriculture et de la Pche DGAL/SDRIR Direction Gnral de lAlimentation 251 Rue de Vaugirard 75703 Paris Cedex 13 Tel.: +33.1.49.555881 Fax: +33.1.49.555948 Mr. J.M. Heintz Nestl-France 7, Boulevard Pierre Carie BP 900 Noisiel 77446 Marne-la-Valle Cedex 02 Tel.: +33.1.60.53.20.78 Fax: +33.1.60.53.54:65 Mrs. V. Legros Regulatory Affairs

7, Boulevard Pierre Carle BP 900 Noisiel 77446 Marne-la-Valle Cedex 02 Tel.: +33.1.60532116 Fax: +33.1.60535465 E-mail: Viviane.Legros@fr.nestle.com Mrs. A. Loch Regulatory Affairs Danone 7 rue de Teheran 75381 Paris Cedex 08 Tel.: +33.1.44352432 Fax: +33.1.44352445 E-mail: aloch@group.danone.com Mr. J.C. Lumaret Socit Roquette Frres 62136 Lestrem Tel.: +33.3.21.63.36.00 Fax: +33.3.21.63.38.50 E-mail: roquette.spi@wanadoo.fr H. Nordmann Director, Regulatory Affairs Monsanto CH 1143 Apples Switzerland Tel.: +41.21 800 3763 Fax: +41.21 800 4087 Mr. J.F. Roche Ministre de lAgriculture et de la Pche DGAL/SDRIR 251 Rue de Vaugirard 75703 Paris Cedex 13 Tel.: +33.1.49.555881 Fax: +33.1.49.555948 Mr. Ph. Verger Observatoire des Consommations Alimentaires 45, Rue des saints-pres 75006 Paris Tel.: +33.1.42.96.84.21 Fax: +33.1.40.20.96.85 E-mail: foch.@inf-internet.fr Mrs. C. Vigreux Regulatory Affairs Roquette Frres 62136 Lestrem Tel.: +33.3.21.633763 Fax: +33.3.21.633850 E-mail: roquette.spi@wanadoo.fr

GERMANY ALLEMAGNE ALEMANIA Mr. Hermann Brei Regierungsdirektor Bundesministerium fr Gesundheit 53108 Bonn Tel.: + 49.228 941 4141 Fax: + 49.228 941 4947 Mrs. Stefanie Bausch Lebensmittelchemikerin Quality Management Nestl Deutschland AG Lyoner Strasse 23 60528 Frankfurt Tel.: + 49.69 6671 2689 Fax: + 49.69 6671 3440 Dr. J. Brggeman Wissenschaftlicher Oberrat Bundesanstalt fr Getreide-, Kartoffel- und Fettforschung, Institut fr Biochemie von Getreide und Kartoffeln Schtzenberg 12 32756 Detmold Tel.: + 49.5231 741122/132 Fax: + 49.5231 741130 Mr. J.-H. Kroke Oberamtsrat Bundesministerium fr Wirtschaft Celsiusstr. 122 53 123 Bonn Tel.: +49.228 6154221 Dr. Rolph Langlais Director, Scientific Regulatory Affairs Coca-Cola GmbH Frankenstrasse 348 45133 Essen Tel.: + 49.201 8211361 Fax: + 49.201 8211773 Mrs. Bettina Muermann Geschftsfrerin, Lebensmittelrecht und Lebensmittelkunde e.V. Godesberger Allee 157 53175 Bonn Tel.: + 49.228 8199337 Fax: + 49.228 375069 Bund fr

Essenzenindustrie e.V. Meckenheimer Allee 87 53115 Bonn Tel.: +49.228 653729 Fax: + 49.228 637940 Dr. Detlef Mller Principal Scientist Procter & Gamble Industrie Strasse 30-34 D 65733 Eschborn Tel.: + 49.6196 894398 Fax: + 49.6196 896648 Dr. Michael Packert Sdzucker AG Mannheim/Ochsenfurt Forchheimer Strasse 2 90425 Nrnberg Tel.: + 49.911 9344465 Fax: + 49.911 9344560 Dr. H. Rosner Institute of Health Protection of Consumers and Veterinary Medicine Naumburger Strasse 96 a 07743 Jena Tel.: + 49.3641 804265 Fax: + 49.3641 804228 Mrs. Dr. J. Schaub Oberregierungsrtin Bundesministerium fr Ernhrung Landwirtschaft und Forsten Rochusstrasse 1 53123 Bonn Tel.: + 49.228 5293329 Fax: + 49.228 5294404 Mrs. Anke Sentko Consultant International Regulatory Affairs Strasslerweg 13 77830 Bhlertal Tel.: + 49.7223 7768 Fax: + 49.7223 74528 Mrs. Jutta Willenbrock Bundesministerium fr Umwelt, Naturschutz und Reaktorsicherheit PO Box 12 06 29 53048 Bonn Tel.: + 49.228 3052721 Fax: + 49.228 3053524 Dr. J. Wolff Wissenschaftlicher Oberrat

Mr. Hans-Erwin Muermann, Dipl. -Kfm. Geschftsfhrer, Verband der Deutschen

Bundesanstalt fr Getreide-, Kartoffel- und Fettforschung, Institut fr Biochemie von Getreide und Kartoffeln Schtzenberg 12 32756 Detmold HUNGARY HONGRIE HUNGRIA Dr. Judit Sohar Head Department of Food Additives and Contaminants National Institute of Food Hygiene and Nutrition Fodor Jzsef National Centre of Public Health PO Box 52 1476 Budapest Tel.: + 36.1.2155293 Fax: + 36.1.2151545 INDIA Devdas Chhotray Joint Secretary Ministry of Food Processing Industries Panchasheel Bhawan Khelgaon Marg New Delhi 110049 Tel.: +91 11 6492476 Fax. +91 11 6493228 Mrs R. Bhargava Joint Secretary Ministry of Human Resource Development Department of Women and Child (room 615) Shastri Bhawan, New Delhi Tel.: +91 11 3386227 Fax: +91 11 3381800 Dr R.A. Khan Director Directorate of Vanaspati, Vegetable Oils and Fats Department of Sugar and Edible Oils Ministry of Food Consumer Affairs 5th Floor, C.G.O. Complex Loch Road New Delhi 3 Tel.: +91 11 4362515 Fax. +91 11 4362270 Dr M.N. Krishnamurthy Head, Food Safety and Quality

Central Food Tech. Research Institute Mysore 570013 Tel.: +91 821 514972 Fax: +91 821 517233 INDONESIA INDONESIE Mrs Indrawati Soegijanto Head, Sub-directorate of Food Standardization Directorate General of Drug and Food Control Ministry of Health jl. Percetakan Negara 23 Jakarta 10560 Tel.: +62 21 4241781 Fax: +62 21 425386 Mrs Retno L.P. Marsudi First Secretary Indonesian Embassy Tobias Asserlaan 8 2517 KC The Hague The Netherlands Tel.: +31 70 3108100 Fax: +31 70 3643331 Dr Sumpeno Putro Agricultural Attach Indonesian Mission to EC Boulevard de la Woluwe 38 Brussels Belgium Tel.: +32 2 7290915 Fax: +32 2 772 8190 E-Mail: soempeno@compuserve.com Mr Andi Rahadian Attach - Indonesian Embassy Tobias Asserlaan 8 2517 KC The Hague The Netherlands Tel.: +31 70 3108100 Fax: +31 70 3643331 E-mail: Rahadianz@hotmail.com IRAN, ISLAMIC REPUBLIC OF IRAN, REPUBLIQUE ISLAMIQUE D IRAN, REPUBLICA ISLAMICA DEL Mrs Sedicheh Noban Food Specialist and Chemical Engineer Ministry of Health and Medical Education Food Hygiene Control Department 5th Floor, Building # 3, Farhrerazi Ave.

Tehran Tel.: +98.21 6404268 Fax: + 98.21 2542876 Dr. M.R. Oveisi Asst. Professor in Medical Science Tehran University Faculty of Pharmacy Tehran Tel.: +98.21 6112319 Fax: +98.21 2542876 IRELAND IRLANDE IRLANDA Dr Jim Fleming Agricultural Inspector Department of Agriculture and Food Agriculture House 4W Kildare Street Dublin 2 Tel.: +353 1 6072603 Fax: +353 1 6616263 Mr Jim Quigley Senior Chemist State Laboratory Abbotstown Dublin 15 Tel.: +353 1 8217700 Fax: +353 1 8217320 ISRAEL Mr Abraham Ziv Food Engineer P.O. Box 20301 Tel Aviv 61203 Tel.: +972 3 5634815 Fax: +972 3 5619549 Email: rtvabraham@matat.health.gov.il ITALY ITALIE ITALIA Mrs. A. Bocca Direttore Reparto Alimenti Lipidici Istituto Superiore della Sanit Viale Regina Elena, 299 Rome Tel.: +39.6 49902397 Fax: +39.6 49902377 Mr. F. Filippini

Funzionario Federchimica Via Accademia, 33 20131 Milano Tel.: +39.2 26810354 Fax: +39.2 26810349 Dr Salvatore Giuseppe Funzionario Istituto Superiore della Sanit Viale Regina Elena, 298 00161 Rome Tel.: +39 6 49902287 Fax: +39 6 49387139 E-mail: pino@iss.it Mrs. C. Leclercq Scientist National Institute of Nutrition Via Ardeatina, 546 00153 Rome Tel.: + 39.6 5032412 Fax: +39.6 5031592 E-mail: leclercq@inn.ingrm.it Mrs. B. Lo Turco Segretaria Generale Comitato Italiano Codex Ministero delle Politiche Agricole, Alimentari e Forestali Via Sallustiana 10 Rome Tel.: + 39.6 4880273 Fax: + 39.6 4880273 Mr. G. Porcelli Dirigente Superiore Chimico Ministero della Sanit - D.A.N.S.P.V. Ufficio XIII Piazza G. Marconi 25 Rome Tel.: +39.6 59943238 Fax: +39.6 59943676 Mr. P. Stacchini Researcher Viale Regina Elena 299 00161 Rome Tel.: + 39.6 49902533 Fax: + 39.6 49387101 JAPAN JAPON Mr Akira Inoue Director for International Standardization

Standards and Labelling Division Ministry of Agriculture, Forestry Fisheries 1-2-1 Kasumigaseki, Chiyoda-ku Tokyo 100 Tel.: +81 3 35014094 Fax: +81 3 3502 0438 Shingi Abe Second Secretary Embassy of Japan Tobias Asserlaan 2 2517 KC The Hague The Netherlands Tel.: +31 70 3469544 Fax: +31 70 3106341 Fumitake Fukutomi Technical Advisor Japan Food Industry Center 6-18, Kamimeguro 3-chome Meguro-ku, Tokyo 153 Tel.: +81.3 3716 2890 Fax: +81.3 3716 2700 Yasuhiro Hayakawa Deputy Director Crop Production Division Agricultural Production Bureau Ministry of Agriculture, Forestry Fisheries 1-2-1 Kasumigaseki, Chiyoda-ku Tokyo Tel.: +81.3 35936495 Fax: +81.3 35020869 Mr. Toshihito Ikeda Deputy Director Ministry of Health and Welfare Food Sanitation Division 1-2-2 Kasumigaseki, Chiyoda-ku Tokyo 100 Tel.: +81.3 35952326 Fax: +81.3 35037965 E-mail: TI.JAA@mhw.go.jp Ms. Mitsuko Imai Section Chief Ministry of Health and Welfare Food Chemistry Division Environmental Health Bureau 1-2-2 Kasumigaseki, Chiyoda-ku Tokyo 100 Tel.: +81.3 35952341 Fax: +81.3 35014868 E-mail: MI-DUC@mhw.go.jp

and

Kenji Ishii Technical Advisor Japan Food Hygiene Association 2-6-1 Jinguumate, Shibuya-ku Tokyo 150 Tel.: +81.3 3403 2 111 Fax: +81.3 3478 0059 E-mail: nitenkyo@alpha-web.or.jp Ms Ryoko Kawai Section Chief Soybean Production Section Upland Crop Division Agricultural Production Bureau Ministry of Agriculture, Forestry Fisheries 1-2-1 Kasumigaseki, Chiyoda-ku Tokyo Tel.: +81.3 35011649 Fax: +81.3 35028520 E-mail: ryoko_kawai@nm.maff.go.jp Yasuhiro Kondo Technical Advisor Japan Food Hygiene Association 2-6-1 Jinguumae, Shibuya-ku Tokyo 150 Tel.: +81.3 3403 2 111 Fax: +81.3 3478 0059 E-mail: ykondo@t-hasegawa.co.jp Osamu Kasugai Director of Office Quality Evaluation The Food Agency, Ministry of Agriculture, Forestry Fisheries 1-2-1 Shiohama, Koutouku Tokyo Tel.: +81.3 5683 5850 Fax: +81.3 5683 5871 Masatake Toyoda Director, Division of Foods National Institute of Health Sciences 1-18-1 kamiyoga Setagaya-ku Tokyo 158 Tel.: +81.3 37009348 Fax: +81.3 37076950 E-mail: toyoda@nihs.go.jp Kazuyoshi Tsurumi Deputy Director Policy Division, Food Agency Ministry of Agriculture, Forestry Fisheries

and

and

and

and

1-2-1 Kasumigaseki, Chiyoda-ku Tokyo Tel.: +81.3 3501 3884 Fax: +81.3 3591 1648 REPUBLIC OF KOREA REPUBLIQUE DE COREE REPUBLICA DE COREA Mrs Chang-Hee Lee Researcher Korea Food and Drug Administration Division of Food Additives 5 Nokbun-dong Eunpyung-ku Seoul Tel.: +82 2 3801689 Fax: +82 2 3824892 E-mail: chlee@KFDA.go.kr Dr Yang-Hee Cho Senior Researcher Korea Institute of Food Hygiene 57-1 Noryang-jin-Dong, Dongjak-ku Seoul Tel.: +82 2 8262100 ext. 227 Fax: +82 2 8241762 E-mail: Choyh@foodnet.re.kr Seol Eun-Young Researcher Ministry of Health and Welfare 57-1 Noryang-jin-Dong, Dongjak-ku Seoul Tel.: +82 2 8239545 Fax: +82 2 8239545 E-mail: cxcodex@unitel.co.kr MALAYSIA MALAISIE MALASIA B.A. Elias Regional Manager Porim Europe Brickendonbury Hertford Herts SG13 8NL U.K. Tel.: +44 1992 554347 Fax: +44 1992 500564 E-mail: elias@porim.demon.co.uk MEXICO MEXIQUE

Elvira Espinosa Director de Normalizacin Donceles 39, Centro 06010 Mxico D.F. Tel.: + 5183696 Fax + 5129628 Martha Chavez Nio Subdireccin de Servicios a la Industria Recreo No. 14, 2 piso Col Actipan 03230 Mexico D.F. Tel.: + 5349496 Fax: + 5348994 MOROCCO MAROC MARRUECOS Mr Talaat Albafer Director Genral AGAL P.O. Box 8019 Rabat Tel.: +212 7 772189 Fax: +212 7 772188 Mrs. J. Bardach Ingnieur dEtat Division de la Rpression des Fraudes Ministre de lAgriculture, de lEquipement et de lEnvironnement DGVCTRF, Station Dbagh Avenue Hassan II Rabat Tel.: + 212.7.698642 Fax: + 212.7.298150 NETHERLANDS PAYS-BAS PAISES-BAJOS Mr. J.W. Dornseiffen Senior Officer Residues Policy Ministry of Health, Welfare and Sport Public Health Department Section Nutrition and Veterinary Policy PO Box 5406 2280 HK Rijswijk Tel.: +31.70.3406961 Fax: +31.70.3405554 Mr. C.A.L. Bercht VAI (IDF) PO Box 165 2700 AD Zoetermeer

Tel.: +31.79.343.0304 Fax: +31.79.342.6185 Mr. J.J.M. van den Heuvel Senior Staff Officer Ministry of Agriculture, Nature Management and Fisheries PO Box 20401 2500 EK The Hague Tel.: +31.70.378.4418 Fax: +31.70.378.6141 E-mail: j.j.m.van.den.heuvel@mkg.agro.nl Mr. A. Huisman Saralee-DE Food Legal Department PO Box 3 8500 AA Joure Tel.: +31.513 488593 Fax: +31.513 488840 Mr. G. Kleter Ministry of Health, Welfare and Sport PO Box 5406 2280 HK Rijswijk Tel.: +31.70.3406933 Fax: +31.70.3405435 Mr. D. Kloet Food Safety Advisor RIKILT-DLO PO Box 230 6700 AE Wageningen Tel.: +31.317.475.562 Fax: +31.317.417.717 Mr. W.J. de Koe Public Health Officer Ministry of Health, Welfare and Sport PO Box 5840 2280 HK Rijswijk Tel.: +31.70.3406960 Fax: +31.70.3405435 E-mail: wjdekoe@bird.nl Mr. G.M. Koornneef Adviser General Commodity Board for Products PO Box 29739 2502 LS The Hague Tel.: +31.70.3708323 Fax: +31.70.3708444 E-mail: g.m.koornneef@hpa.agro.nl

Mr. N. Lucas Luijckx Policy Officer Ministry of Health, Welfare and Sport PO Box 5406 2280 HK Rijswijk Tel.: +31.70.3406875 Fax: +31.70.3405554 Mrs. N. Scheidegger Policy Officer, Food Additives & Contaminants Ministry of Agriculture, Nature Management and Fisheries PO Box 20401 2500 EK The Hague Tel.: +31.70.378.4479 Fax: +31.70.378.6141 E-mail: n.m.i.scheidegger@mkg.agro.nl NEW ZEALAND NOUVELLE-ZELANDE NUEVA ZELANDIA Mrs. Marion Riordan Team Leader (Food Standards) Food and Nutrition Section Ministry of Health PO Box 5013 Wellington Tel.: + 64.4 4962257 Fax: + 64.4 4962340 E-mail: marion_riordan@moh.govt.nz NIGERIA Mrs. S. Denloye Chief Regulatory Officer National Agency for Food and Drugs Administration and Control (NAFDAC) Plot 1057, Ikeja Close, off Oyo Street off Festival Road, Area 11 Garki, Abuja Tel.: +234. 9 2346380 Fax: +234 9 234682 E-mail: nafdac.fdic@linkserve.com.ng

Arable

NORWAY NORVEGE NORUEGA Ms. Kirstin Faerden Head, Food Chemistry and Toxicology Section Norwegian Food Control Authority PO Box 8187 Dep

0034 Oslo Tel.: +47.222.46650 Fax: +47.222.46699 E-mail: kirstin.ferden@snt.dep.telemax.no Ms. Anne Lysaker Executive Officer Norwegian Food Control Authority PO Box 8187 Dep 0034 Oslo Tel.: +47.222.46650 Fax: +47.222.46699 E-mail: anne.lysaker@snt.dep.telemax.no Mr. Svein Nossen Project Manager Norwegian Dairies Association PO Box 9051 Grnland 0133 Oslo Tel.: +47.22 938800 Fax: +47.22 172299 E-mail: svein.nossen@tine.no Arne Vidnes Norwegian Food Control Authority P.O Box 8187 Dep 0034 Oslo Tel.: +47 22 246759 Fax: +47 22 246699 E-mail: arne.vidnes@snt.telemax.no PERU PEROU H.E. Vicente Azula de la Guerra Ambassador of Peru Nassauplein 4 2585 EA The Hague The Netherlands Tel.: +31 70 3653500 Fax: +31 70 3651929 Cristina Ronquillo de Blodorn Counsellor Nassauplein 4 25 85 EA The Hague The Netherlands Tel.: +31 70 3653500 Fax:+31 70 3651929 German Vera Esquivel Second Secretary Nassauplein 4 2585 EA The Hague The Netherlands Tel.: +31 70 3653500

Fax: +31 70 3651929 PHILIPPINES FILIPINAS Mrs Dr. Alicia O. Lustre Director, Food Development Center National Food Authority (NFA) Department of Agriculture FTI Complex Taguig, Metro Manila Tel.: +63 2 8384715 Fax: +63 2 8384692 E-mail: aolustre@mnl.sequel.net Dr Harris J. Bixler Technical Advisor to Philippine Delegation Shemberg USA Inc. 33 Mt Ephraim Road Searsport ME 04974 USA Tel.: +1 207 548 2636 Fax: +1 207 548 2921 E-mail: shemberg@agate.net shemberg@durian.use.edu.ph Dr Dalmacio S. Salting Agricultural Attache 297 Au. Moliere 1050 Brussels Belgium Tel.: +32 2 3403385 Fax: +32 2 3441127 E-mail: dalmacio.salting@skynet.be Mrs Dr. Edna Z.V. Villacorte Division Chief Animal Feeds Standard Division Bureau of Animal Industry (BAI) Visayas Avenue Diliman, Quezon City Tel.: +63 2 9201764 Fax: +63 2 9247954 E-mail: aezville@cheerful.com POLAND POLOGNE POLONIA Dr. Kazimierz Karlowski Head, Department of Food Research National Institute of Hygiene Chocimska 24 00-791 Warsaw Tel.: +48.22 497445 Fax: +48.22 497445

Dr. Miroslaw Michalski Research Scientist National Veterinary Research Institute Partyzantow 57 24-100 Pulawy Tel.: +48.81 8863051 Fax: +48.81 8862595 E-mail: mmichal@pulawy.piwet.pl Mrs. Elzbieta Markowicz Main Specialist Agricultural and Food Quality Inspection Zurawia 32/34 00-515 Warsaw Tel.: +48.22 6252028 Fax: +48.22 6214858 Ms. Elzbieta Sakowska Specialist, Department of Information and Analysis, Agricultural and Food Quality Inspection Zurawia 32/34 00-515 Warsaw Tel.: +48.22 6216421 Dr. Barbara Szteke Head, Department of Food Analysis Institute of Agricultural and Biotechnology Rakowiecka 36 02-532 Warsaw Tel.: +48.22 499161 Fax: +48.22 490426 PORTUGAL Maria Elvira Carvalho Ministerio Agricultura Direcco General de Fiscaliza Co e Controle da Qualidad Alimentar Av. Conde Valbom 96 Lisbon Tel.: +351 1 7983600 Fax: +351 1 7983834 RUSSIAN FEDERATION FEDERATION DE RUSSIE FEDERACION DE RUSIA V. Polouiaktov Instrumental Methods of Investigations Russian Federal Research Institute of Fisheries and Oceanography 17 V. Krasnoselskaya

Moscow Tel.: +264 17 33 Fax: + 264 91 87 Lilia Kopylenko Chief of Laboratory 17 V. Krasnoselskaya Moscow Tel.: +264 41 21 Fax: + 264 91 87 SAUDI ARABIA ARABIE SAOUDITE ARABIA SAUDITA Dr. Mohamed Al Jassir General Supervisor, Nutrition Department Ministry of Health Riyadh 111 76 Tel.: +966.46.40.811 Fax: + 966.46.45.536 REPUBLIC OF SENEGAL REPUBLIQUE DU SENEGAL REPUBLICA DE SENEGAL Mr. Ibrahima Gningue Chef du laboratoire de la Direction du Commerce Interieur B.P. 050 Dakar Tel.: +221.8 210 978 Mr. Amadou Pouye Institut de Technologie Alimentaire B.P. 765 Dakar Tel.: +221.32 1955 Fax: +221.32 8295 SINGAPORE SINGAPOUR SINGAPUR Ms. Lee San LIM Food Officer, Ministry of the Environment Food Control Department Environment Building 40 Scotts Road #19-00 Singapore 228231 Tel.: +65.731 9015 Fax: +65.731 9844/7319843 SLOVAC REPUBLIC REPUBLIQUE SLOVAQUE

Food

REPUBLICA ESLOVACA Dr. Ing. Milan Kovc Director Food Research Institute Ministry of Agriculture Priemyselna 4 P.O. BOX 25 820 06 Bratislava Tel.: +421.7 526 4622 Fax: +421.7 526 1417 Email: milan.kovac@vup.sk/vup@vup.sk Ms. Iveta Truskov, M.D. Head of Hygiene of the Nutrition Department State Institute of Public Health of the Slovak Republic Trnavsk 52 82645 Bratislava Tel.: +421.7 727 743 Fax: +421.7.272.641 Dr. Ing. Alexander Szokolay State Institute of Public Health Trnavska 52 826 45 Bratislava Tel.: +421.7 272 743 Fax: +421.7.272.641 SOUTH AFRICA AFRIQUE DU SUD SUDAFRICA Mrs. M.E. Herbst Food Scientist Department of Health Directorate of Food Control Montana Park Private Bag X828 0001 Pretoria Tel.: +27.12.312.0514 Email: herbstm@hhrsaz.pwv.gov.cc.za SPAIN ESPAA ESPAGNE D. Jess Campos Amado Jefe de Area de Coordinacin Comunitaria Subdireccin General de Planificacin Direccin General de Poltica Alimentaria e Industras Agrarias y Alimentarias Ministerio de Agricultura, Pesca y Alimentacin Paseo Infanta Isabel, 1 28071 Madrid

Tel.: +34.1 3475120 Fax: +34.1 347 5728 D. Jos Alvrez Ramos Consejero de Agricultura Embajada de Espaa en La Haya Laan van Roos en Doorn 39, P. 2514 BC The Hague The Netherlands Tel: +31 70 362 4479 Fax: +31 70 362 3581 Email: of.ag.es@wxs.nl SUDAN SOUDAN Dr. Abdel Gadir Mohamed DG of the Sudanese Standards & Metrology Organization (SSMO) PO Box 13573 Khartoum Tel.: +249.11.775 247 Fax: +249.11.774.852 Dr. K.A. Karamalla University of Khartoum Sudanese Standards Organization (SSMO) PO Box 32 Khartoum North Tel.: +249.311 268

&

Metrology

Dr. Mohamed El Mubark Osman Research Scientist Gum Arabic Company, PO Box 857 Khartoum Tel.: +249.1146 880 Fax: +249.1171 336 Prof. D.M.W. Anderson University of Edinburgh 14 Pentland Crescent Edinburgh EH10 6NP UK Tel.: +44 131 445 1258 Mr. Mohamed Hassan Jubara Sudan Embassy Netherlands Agricultural Counsellor Ln. Copes van Cattenburgh 81 2585 EW The Hague Netherlands Tel.: +31.70.345.1841 Fax: +31.70.361.7975

Mrs. Associate Prof. Suad Hassan Satti Director and Food Safety Coordinator National Chemical Laboratories Federal Ministry of Health PO Box 287 Khartoum Tel.: + 249.772 991/779789 SWEDEN SUEDE SUECIA Mrs. Anita Janelm Principal Adm. Officer National Food Administration Box 622 751 26 Uppsala Tel.: +46 18 175603 Fax: +46.18 105845 E-mail: anja@slv.se Ms Evelyn J. Elfberg Principal Administrative Officer Box 622 75126 Uppsala Tel: +46 18 175671 Fax: +46 18 105848 Email: evje@slv.se Mrs. Monica Olsen Biologist National Food Administration Box 622 751 26 Uppsala Tel.: +46 18 171451 Fax: +46 18 105848 E-mail: mool@slv.se Ms Ann Thuvander Toxicologist National Food Administration Box 622 751 26 Uppsala Tel.: +46 18 171451 Fax: +46 18 105848 Email: anth@slv.se SWITZERLAND SUISSE SUIZA Ms. Eva Zbinden International Standards Unit Federal Office of Public Health 3003 Bern

Tel.: +41.31 322 9572 Fax: +41.31322 9574 E-mail: eva.zbinden@bag.admin.ch Mrs. Danile Magnolato Food Legislation Manager Nestec Ltd. 55 Avenue Nestle 1800 Vevey Tel.: +41.21 924 4441 Fax: +41.21 924 4547 E-mail: daniele.magnolata@nestle.com Dr. Bernhard Gubler Vice-President Givaudan-Roure Flavours AG 8600 Dbendorf Tel.: +41.1 824 2592 Fax: +41.1 824 2920 E-mail: bernhard.gubler@roche.com THAILAND THAILANDE TAILANDIA Prof. Dr. Pakdee Pothisiri Deputy Permanent Secretary Ministry of Public Health Tiwanond Road. Nondburi 11000 Tel.: +662 590 1012 Fax: +662 591 8506 E-mail: ppakdee@health.moph.go.th Mrs. Chantana Jutiteparak Senior Expert in Food and Drug Standards The Food and Drug Administration Ministry of Public Health Tiwanond Road Nonthaburi 11000 Tel.: + 662 5907151/5907152 Fax: + 662 591 8446 E-mail: chantana@fda.moph.go.th Mrs. Oratai Silapanapaporn Standards Officer Thai Industrial Standards Institute Ministry of Industry Rama VI Rd, Ratchathewi Bangkok 10400 Tel.: + 66.2.202.3444 Fax: + 66.2.248.7987 E-mail: oratafs@tisi.go.th Mr. Nontawat Chandrtri Second Secretary

Royal Thai Embassy Laan Copes van Cattenburch 123 The Hague The Netherlands Tel.: +31.70.345.0632 Fax: +31.70.345.1929 E-mail: thaihag@euronet.nl Mr. Wanchai Somchit Exec. Manager Thai Food Processors Association 170/22 Ocean Tower 1, 9th Floor New Rachadapisek Rd, Klongtoey Bangkok 10110 Tel.: + 662.261 2684-6 Fax: + 662.261 2996-7 Miss Linda Pongphasuk Pineapple Specialist Thai Food Processors Association 170/22 Ocean Tower 1, 9th Floor New Rachadapisek Rd, Klongtoey Bangkok 10110 Tel.: + 662.261 2684-6 Fax: + 662.261 2996-7 TUNISIA TUNISIE TUNEZ Mr. A. Meftah Directeur Gnral au Ministre de lIndustrie Direction Gnral de lAgro-alimentaire Tunis Tel.: +216.289 562 Fax: +216.789 159 TURKEY TURQUIE TURQUIA Mr. Halis Korkut Agriculture Engineer M.Sc. Director of Food Codex and Nutrient Section Ministry of Agriculture and Rural Affairs Akay Coddesi No. 3 Bakanliklar 06100 Ankara Tel.: +90. 312 418 5834 Fax: +90.312 418 9395 Prof. Dr. Aziz Eksi Association of Fruit Juices Industry Ankara University, Faculty of Agriculture Food Engineering Department 06110 Ankara

Tel.: +90.312 318 2267 Fax: +90.312 316 3682 Email: eksi@dialup.ankara.edu.tr Mr Erding Kapkac Board Member Atataturk CAD 150/2 Izmir 35210 Tel.: +90 232 489 2288 Fax: +90 232 483 6330 UNITED ARAB EMIRATES EMIRATS ARABES UNIS EMIRATOS ARABES UNIDOS Dr Abdul Wahab K. Ahmed Head of Central Food Control & Consultancy Laboratory Sharjah Municipality Post Box 22 Sharjah Tel: +971 6 524 017 Fax: +971 6 523 612 Email: cfoodl@emirates.net.ae Dr Awad Abdel Magid Osman Deputy Head of Food Laboratories and Specifications Food and Environment Control Center P.O. Box 263 Abu Dhabi 2 Tel.: +971 2 725007/764562 Fax: +971 2 785961 Dr Abdellateef E. Yousif Deputy Head, Food Inspection Veterinary Control Food and Environment Control Center P.O. Box 263 Abu Dhabi Tel.: +971 2 725007/764562 Fax: +971 2 785961 UNITED KINGDOM ROYAUME-UNI REINO UNIDO Dr. David Watson Additives and Nobel Foods Div. Joint Food Safety & Standards Group Room 212 Ergon House c/o Nobel House 17 Smith Square, London SW1P 3JR Tel.: +44.171.238.6250 Fax: +44.171.238.6124 and

Email: d.watson@fssg.maff.gov.uk Mr. Andrew Crimes Food and Drink Federation Unilever Research Colworth, House Sharnbrook Bedfordshire MK44 1LQ Tel.: +44.1234.222.328 Fax: +44.1234.222.599

Colworth

Room 306E, Food Contaminants Division 17 Smith Square London SW1P 3JR Tel: +44 171 238 6230 Fax: +44 171 238 5337 Email: n.rees@fsci.maff.gov.uk Ms. I. Schaller Leatherhead Food Research Association Randalls Road, Leatherhead, Surrey KT22 7RY Tel: +44.1372.822 356 Fax: +44.1372.386 228 E-mail: ischaller@lfra.co.uk Dr. Ray Smith Add. & Novel Foods Div. Joint Food Safety & Standards Group Room 228 Ergon House c/o Nobel House Smith Square, London SW1P 3JR Tel.: +44.171.238.6184 Fax: +44.171.238.6263 E-mail: r.j.smith@fsci.maff.gov.uk Ms Judith Stuart Ministry of Agriculture, Fisheries and Food Joint Food Safety and Standards Group 211 Ergon House, 17 Smith Square London SQ1P 3JR Tel.: +44 171 238 5592 Fax: +44 171 238 6124 Email: j.stuart@fssg.maff.gov.uk Dr Caroline Tahourdin MAFF, Food Contaminants Division Joint Food Safety and Standards Group Room 209, Ergon House, c/o Nobel House 17 Smith Square London SW1P 3JR Tel.: +44 171 238 5334 Fax: +44 171 238 5331 E-mail: c.tahourdin@fsci.maff.gov.uk Mr. G. Telling Food & Drink Federation Green End Farm House Pertenhall, Bedfordshire MK44 2AX Tel.: +44.1480.860.439 Fax: +44.1480.861.739 UNITED STATES OF AMERICA ETATS-UNIS DAMERIQUE ESTADOS UNIDOS DE AMERICA Dr. A.M. Rulis

Dr. C.E. Fisher Head of Risk Assessment, Management & Int. Co-ordination Branch, Food Contaminants Division Joint Food Safety & Standards Group Room 308, Ergon House c/o Nobel House Smith Square, London SW1P 3JR Tel.: +44.171.238.6196 Fax: +44.171.238.5337 E-mail: c.fisher@fsci.maff.gov.uk Mrs. J. Hardinge Reg. Affairs Manager Quest International c/o 43 Mountbatten Way Brabourne, Lees near Ashford, Kent TN25 6PZ Tel.: +44.1233.644.444 Fax: +44.1233.644.484 E-mail: joy.hardinge@questintl.com Dr Nigel Harrison Head, Environmental Contaminants in Food Joint Food Safety and Standards Group Ministry of Agriculture, Fisheries and Food 234 Ergon House 17 Smith Square London SW1P 3JR Tel.: +44 171 238 6235 Fax: +44 171 238 5331 E-mail: n.harrison@fsci.maff.gov.uk Dr. W. Matthews Add. & Novel Foods Div. Joint Food Safety & Standards Group Room 228 Ergon House c/o Nobel House Smith Square, London SW1P 3JR Tel.: +44.171.238.6229 Fax: +44.171.238.6263 E-mail: w.matthews@fssg.maff.gov.uk Dr Naomi Rees Senior Scientific Officer Ministry of Agriculture, Fisheries and Food

Director, Office of Premarket Approval, HFS200 Center for Food Safety and Applied Nutrition Food and Drug Administration 200 C Street SW Washington, DC 20204 Tel.: +1.202.418.3100 Fax: +1.202.418.3131 E-mail: arulis@bangate.fda.gov Dr. Michael H. Auerbach Director Scientific Services, Regulatory Affairs Cultor Food Science 430 Saw Mill River Road Ardsley, NY 10502 Tel.: + 1.914.674.7901 Fax: + 1.914.674.7902 E-mail: mauerbach@cultorfs.com Mr. R.H. Barrett Office of Food Safety Foreign Agricultural Service, US Dept. of Agriculture, Room 5545-s 1400 Independence Ave. SW Washington DC 20250 Tel.: + 1.202.720.7054 Fax: + 1.202.690.0677 E-mail: barrettr@fas.usda.gov Mr. Kyd Brenner Vice President Corn Refiners Association, Inc. 1701 Pennsylvania Ave. NW Washington, DC 20006 Tel.: + 1.202.331.1634 Fax: + 1.202.331.2054 E-mail: kbrenner@com.org Dr. S.E. Carberry Review Chemist Division of Product Manufacture and Use Office of Premarket Approval, HFS-246 Center for Food Safety and Applied Nutrition Food and Drug Administration 200 C Street SW Washington, DC 20204 Tel.: + 1.202.418.3002 Fax: + 1.202.418.3030 E-mail: scarberr@bangate.fda.gov Mr. Marvin Dixon Mgr., International Nutrition & Science Regulatory Affairs Nabisco Inc. 200 DeForest Ave.

E. Hanover, NJ 07936-1944 Tel.: +1.973.503.3025 Fax: +1.973.503.2471 E-mail: dixonm@nabisco.com Mr. D.F. Dodgen Food Safety Advisor US Department of Agriculture, Foreign Agriculture Service 5902 Mt Eagle Dr #909 Alexandria VA 22303 Tel.: 1 703 960 4647 Fax: + 1.703.960.0473 E-mail: dodgendf@aol.com Dr. George E. Dunaif Director, Nutrition and Chemical Safety Campbell Soup Co. PO Box 48-K Camden, NJ 08103-1799 Tel.: + 1.609.342.6022 Fax: + 1.609.342.4745 E-mail: george_dunaif@campbellsoup.com Ms. Kaye Effretz National Sunflower Association 4023 State Street Bismarck, ND 5 8501 Tel.: +1.701.328.5100 Fax: +1.701.328.5101 E-mail: keffertz@sunflowernsa.com Dr. James Heimbach Chief Operating Officer, TAS-ENVIRON Corp. 4350 Fairfax Drive Arlington, VA 22203 Tel.: +1.703.516.2362 Fax: +1.703.516.2390 E-mail: jheimbach@environcorp.com Dr Fatima Johnson National Academy of Sciences 2101 Constitution Avenue NW Washington DC 20418 Tel. +1 202 334 3807 Fax: +1202 334 2316 Dr. D.M. Keefe Office of Premarket Approval, HFS-200 Center for Food Safety and Applied Nutrition Food and Drug Administration 200 C Street SW Washington, DC 20204 Tel.: +1.202.418.3113 Fax: +1.202.418.3131

E-mail: dkeefe@bangate.fda.gov Mr. James Krogh National Sunflower Association P.O. Box 169 Grandin, ND 58038 Tel.: +1.701.484 5213 Fax: +1.701.484 5657 E-mail: sunflower@corpcom.net Dr. P.M. Kuznesof Acting Deputy Director, Division of Product Manufacture and Use, Office of Premarket Approval, HFS-246 Center for Food Safety and Applied Nutrition Food and Drug Administration 200 C Street SW Washington, DC 20204 Tel.: +1.202.418.3009 Fax: + 1.202.418.3030 E-mail: pkuzneso@bangate.fda.gov Dr. Gabriele Ludwig California Pistachio Commission & Western Pistachio Association 517 C Street NE Washington, DC 20002-5809 Tel.: +1.202.543.4455 Fax: +1.202.543.4586 E-mail: swaconsult@aol.com Dr. Allen Matthys Vice President Regulatory Affairs National Food Processors Association 1401 New York Avenue, NW Suite 400 Washington DC 20005 Tel.: + 1.202.639.5960 Fax: + 1.202.639.5932 E-mail: amatthy@nfpa-food.org Mr. Johnnie G. Nichols Director, Technical Services National Milk Producers Federation, Suite 400 2101 Wilson Blvd Arlington, VA 22201 Tel.: + 1.703.243.6111 Fax: + 1.703.841.9328 E-mail: jnichols@nmpf.org Mr. Owen J. Olesen President, International Hydrolyzed Protein Council Red Star BioProducts 6143 N. 60th Street Milwaukee, WI 53218 Tel.: +1.414.535.4471

Fax: +1.414.535.4358 E-mail: oolesen@aol.com Dr. R.C. Post Director Labelling and Compounds Review Division Food Safety Inspection Service (FSIS) US Department of Agriculture Rm 602 Cotton Annex Washington, DC 20250-3700 Tel.: + 1.202.205 0279 Fax: + 1.202.205 3625 E-mail: robert.post@usda.gov Dr. Rita Pankaja Raman, MD, JD Professor of Pediatrics, University Oklahoma Health Sciences Center PO Box 26901 Oklahoma City, OK 73190 Tel.: + 1.405.271.5215 Fax: + 1.405.271.1236 E-mail: rita-raman@uokhsc.edu Mr. Charles A. Ritson Director Regulatory Affairs & Nutritional Sciences Bestfoods, International Plaza 700 Sylvan Avenue Englewood Cliffs, NJ 07632-9976 Tel.: +1.201.894.2560 Fax: +1.201.894.2355 Mr. R.J. Ronk Food Safety Advisor US Department of Agriculture, United States Department of Agriculture 10027 Llewellyn Court Fairfax VA 22032 Tel.: +1.703.323.6661 E-mail: richard.ronk.97420@aol.com Dr Kenneth R. Schrankel Vice Pres. (IFF-US), Director, Flavor and Fragrance Safety Assurance International Flavors & Fragrances Inc. 1515 State Highway 36 Union Beach, NJ 07735-3597 Tel.: +1.732.335.2305 Fax: +1.732.335.2599 E-mail: ken.schrankel@iff.com Dr. T.C. Troxell Director, Division Enforcement of Programs and of

Office of Plant and Dairy Foods and Beverages HFS-305, Center for Food Safety and Applied Nutrition, Food and Drug Admin. 200 C Street SW Washington, DC 20204 Tel.: + 1.202.205.5321 Fax: + 1.202.205.4422 E-mail: ttroxell@bangate.fda.gov Dr. T.B. Whitaker USDA/ARS Laboratory North Carolina State University, Box 7625 Raleigh, NC 27695-7625 Tel.: +1.919.515.6731 Fax: +1.919.515.7760 E-mail: whitaker@eos.ncsu.edu URUGUAY Dr Martha Illa-Gonzalez Directora de Departamento 18 de Julio 1892 3A Ministerio de Salud Publica Montevideo Tel.: +598 2 400 9022 Fax: +598 2 400 9022 VIETNAM Mr. Bui Minh Duc Senior Officer Food Safety National Institute of Nutrition 48 Tang Bat Ho, Hanoi Tel.: +84.971.7090 Fax: +84.971.7885 Mrs. Phan Thi Kim Vice Director, National Institute of Nutrition 48 Tang Bat Ho, Hanoi Tel.: +84.971.7090 Fax: +84.971.7885 ZIMBABWE Mr. D.B. Nhari Government Analysts Laboratory PO Box CY 231 Causeway, Harare Tel.: + 263.4 792 026 Fax: + 263.4 708 527 INTERNATIONAL ORGANISATIONS ORGANISATIONS INTERNATIONALES ORGANIZACIONES INTERNATIONALES

Association des Crales de lUE (AAC)

Amidonneries

de

Mr. D. Plan 1, Avenue de la Joyeuse Entre, bte 10 1040 Brussels Belgium Tel.: +32 2 230 2031 Fax: +32 2 230 0245 Association Internationale pour Dveloppement des Gommes Naturelles (AIDGUM) Mr Gontran Dondain Chairman AIDGUM 129, Chemin de Croisset BP 4151 76723 Rouen France Tel.: +33 2 3283 1818 Fax: +33 2 3283 1919 Prof. R. Walker University of Surrey Guildford, Surrey GU2 5XH United Kingdom Tel: +44 1483 259737 Fax: +44 1483 576978 Email: r.walker@surrey.ac.uk Association Internationale de lIndustrie des Bouillons et Potages (AIIBP) Mr E.G. Rapp Avenue Ernest Claes 4 B-3080 Tervuren Belgium Tel: +32 2 761 0948 Fax: +32 2 761 0918 Association of Manufacturers Fermentation Enzyme Products (AMFEP) Ms D.P. Praaning Manager Regulatory Affairs Gist-Brocades bv P.O. Box 1 2600 MA Delft The Netherlands Tel: +31 15 2793960 Fax: 31 15 2793614 of le

Email: danielle.praaning@gistbrocades.infonet.com Mr J.L. Mahler Director of External Affairs NOVO Nordisk A/S Krugshoejvej 36 DK 2880 Bagsvaerd Denmark Tel: +45 4442 2240 Fax: +45 4444 4282 Email: jlm@novo.dk AOAC International Mrs M. Lauwaars Europe Representative P.O. Box 153 6720 AD Bennekom The Netherlands Tel: +31 318 418725 Fax: +31 318 418 359 Email: lauwaars@worldonline.nl Association of Europe Coeliac Societies (AOECS) Mrs Hertha Deutsch Director Anton Baumgartnerstr 44/C5/2302 1230 Vienna Austria Tel: +43 1 6671 887 Fax: +43 1 6671 8874 Biopolymer International Mr W. Sander Director Regulatory Affairs 8355 Aero Drive San Diego CA 92123 USA Tel: +1 619 467 6471 Fax: +1 619 467 6505 Email: wayne.sander@monsanto.com Conseil Europen Chimique (CEFIC) de lIndustrie

Email: dbe@lefic.be Confdration Alimentaires de lUE (CIAA) des Industries Agro-

Mr D. Taeymans Director Scientific & Regulatory Affairs Avenue des Arts 43 1040 Brussels Belgium Tel: +32 2 514 1111 Fax: +32 2 511 2905 Email: d.taeymans@ciaa.be Ms T. Mutru Avenue des Arts 43 1040 Brussels Belgium Tel: +32 2 514 1111 Fax: +32 2 511 2905 Email: m.ciardelli@ciaa.be Mr R. Verbruggen St. Hubertuslaan 4a 3080 Tervuren Belgium Tel: +32 2 767 0220 Fax: +32 2 767 0274 Email: bioresco@glo.be Confdration Internationale du Commerce et des Industries des Lgumes Secs (CICILS) Mr J. Gauthier Conseiller Technique Bureau No. 289 Bourse de Commerce 2 rue de Viarmes 75040 Paris Cedex 01 France Tel: + 33 1 4236 8435 Fax: +33 1 4236 4493 Confederation of International Drinks Associations (CISDA) Mr A. Beaumont Secretary General Boulevard Louis Schmidt 35, bte 14 1040 Brussels Belgium Tel: +32 2 735 3749 Fax: 32 2 732 5102 Email: mail@unesda-cisda.org Soft

Ms D. Bennink Sector Group Manager Ave E. van Nieuwenhuyse 4, bte 2 1160 Brussels Belgium Tel.: +32 2 679 289 Fax: 32 2 6767 301

E-mail: christina.stahle@consilium.eu.int Dr R. Langlais Chairman Technical Committee Boulevard Louis Schmidt 35/B14 1040 Brussels Belgium Tel: +32 2 735 3749 Fax: 32 2 732 5102 Mr F. Jorrit van der Meer Chausse de Mons 1424 1070 Brussels Belgium Tel: +32 2 529 1716 Fax: 32 2 529 1460 Ms Dawn Spark Regulatory Manager Pepsico International 63 Kew Road Richmon United Kingdom Tel: +44 181 332 4129 Fax: +44 181 332 4459 email: dawn.spark@intl.pepsi.com Comit des Fabricants dAcide Glutamique de la Communaut Economique Europenne (COFAG) Dr Hiroyuki Ishii Vice Chairman 43-47 Avenue de la Grande Arme 75782 Paris Cedex 16 France Tel: +33 1 5364 7027 Fax: +33 1 5364 7099 Mr. P. Guion Exec. Secretary 43-47 Ave de la Grande Arme 75782 Paris Cedex 16 France Tel.: +33.1.5364.7048 Fax: + 33.1.5364.7099 Council of the European Union Conseil de lUnion Europenne Mrs. Chr. Sthle General Secretariat Rue de la Loi 175 1048 Brussels Belgium Tel.: + 32.2.285 8357 Fax: + 32.2.285 7928 Council for Responsible Nutrition (CRN) Mr Eddie F. Kimbrell Consultant 13209 Moss Ranch LN Farifax, VA 2203 USA Tel: +1 703 631 9187 Fax: +1 703 631 3866 European Commission (EC) Ms. Sirkku Heinimaa Administrator Eur. Commission, DG III - Industry Rond Point Schumann, 11, 3/67 1049 Brussels Belgium Tel.: +32.2.295.6111 Fax: +32.2.296.0951 E-mail: sirkku.heinimaa@dg3.cec.be Ms. Marie-Ange Balbinot Administrator EC Codex Coordinator Eur. Commission DG III/E/1 - Industry Rond Point Schumann II, 3/30 1049 Brussels Belgium Tel.: + 32.2.295.0763 Fax: + 32.2.296.0951 E-mail: marie-ange.balbinot@dg3.cec.be Dr F. Verstraete DG VI -1/34 - Agriculture Rue de la Loi 200 1049 Brussels Belgium Tel + 32 2 295 6359 Fax + 32 2 296 3615 Email: frans.verstraete@dg6.cec.be European Flavor Association (EFFA) Mr M. Wagner Executive Director 49 Sg. Marie Louise 1000 Brussels Belgium Tel: +32 2 238 9905 Fax: +32 2 230 0265 and Fragrance

Federation of European Food Additives and Food Enzyme Industries (ELC) Mr. J.C.N. Russell Regulatory Affairs Manager NutraSweet Kelco Waterfield, Tadwort Surrey KT20 5HQ Tel.: +44 1737 377092 Fax: +44 1737 377148 E-mail: john.russell@monsanto.com Dr. D.B. Whitehouse Consultant 6, Church Bank, Richmond Road Bowdon, Cheshire WA14 3NW United Kingdom Tel.: +44.161.928.6681 Fax: +44.161.928.6681 E-mail: brian@churchbank.demon.co.uk Fdration Internationale de Laiterie International Dairy Federation (FIL-IDF) Dr. C.A.L. Bercht Dutch Dairy Organization P.O. Box 165 2700 AD Zoetermeer The Netherlands Tel.: +31.79.343.0304 Fax: +31.79.342.6185 Ir. R.W. Maeijer Walstraat 17 8011 NR Zwolle The Netherlands Tel.: +31.384 214078 Fax: +31.384.214078 Fdration Internationale des Vins et Spiritueux (FIVS) Mr. P. Liddle Bacardi-Martini 19 Avenue Michelet 93400 Saint-Ouen France Tel.: +33.1.4945.4873 Fax: +33.1.4945.4905 E-mail: peliddle@bacardi.com Mr. J. Rodesch Directeur des affaires europennes Pernod Ricard Groupe Pernod

Rue de Trves, 45 1040 Brussels Belgium Tel.: +32.2.230.1758 Fax: + 32.2.230.0288 E-mail: gr.pernod.ricard.aff.euro@skynet.com International Cooperative Alliance (ICA) Mr Hiroshi Suzuki Laboratory Japanese Consumers Cooperative Union, 1-17-18 Nishikicho, Warabi, Saitama Japan Tel: 81 48 433 8300 Fax: +81 48 433 8309 International Association Science and Technology (ICC) Mr W.J. de Koe Hartenseweg 40 6705 BK Wageningen The Netherlands Tel.: +31 317 413106 Fax: +31 317 417372 Email: wjdekoe@bird.nl International Council Manufacturers Associations (ICGMA) of Grocery for Cereal

Mr. St. Ziller, Ph.D. Exec. Secretary 1010 Wisconsin Avenue, NW, # 900 Washington DC 20007 USA Tel.: +1.202.337.9400 Fax: +1.202.337.4508 E-mail: Zillermi@aol.com International (IFAC) Food Additives Council

Mr. A.G. Ebert, Ph.D President IFAC 5775 Peachtree Dunwoody Road Suite 500-G Atlanta GA 30342 USA Tel.: +1.404 252 3663 Fax: +1.404 252 0774 E-mail: ebertan@assnhq.com

Mr. D.H. Combs President DMV International Nutritionals Inc. 1712 Deltown Plaza Fraser, NY 13753 USA Tel.: + 1.607 746 7421 Fax: + 1.746.7252 E-mail: combsdj@digital-marketplace.net Mrs. E. Cuirle Manager Global Regulatory Affairs FMC Corporation, 1735 Market Street Philadelphia PA 19103 USA Tel.: + 1.215 299 6999 Fax: + 1.215.299.6368 E-mail: eunice-cuirle@fmc.com Dr Rodney J.H. Gray Manager Regulatory Affairs Hercules Incorporated, Hercules Plaza Wilmington DE 19894 USA Tel: 1 302 594 5627 Fax: 1 302 594 6689 Email: rgray@herc.com International Federation of Chewing Gum Associations (IFCGA) Dr J. Modderman Keller & Heckman 1001 G. St., NW Washington, DC 20001 USA Tel.: +1 202 434 4132 Fax: +1 202 434 4646 Email: modderman@khlaw.com International Federation of Margarine Association (IFMA) Dr A. Leon Regulatory Affairs, Unilever Research Olivier van Noortlaan P.O. Box 114 3130 AC Vlaardingen The Netherlands Tel: +31 10 4605892 Fax: +31 10 4605867 Email: alainl.leon@unilever.com International Federation of Fruit Juice Producers (IFU)

Dr. D. Muller Principal Scientist Procter & Gamble Eur. Service GmbH Industriestrasse 30-34 65733 Eschborn/TS Germany Tel.: + 49.6196.894398 Fax: +49.6196.896648 Ms N. Beriot General Secretary 10 rue de Lige 75009 Paris France Tel: +33 1 4874 3116 Fax +33 1 5321 9588 International Life Sciences Institute (ILSI) Dr. Juliane Bueld ILSI Europe Ave. E. Mournier 83, bte 6 1200 Brussels Belgium Tel.: + 32.2.771.0014 Fax: + 32.2.762.0044 E-mail: juliane@ilsieurope.be Dr. Harriet Butchko Monsanto Company 5200 Old Orchard Road Skokie, IL 60077 USA Tel.: + 1.847.779.3406 Fax: + 1.847.470.6647 E-mail: harriet.h.butchko@monsanto.com Dr. Beate Miller Regulatory Affairs Manager Hoffmann-La Roche Ltd. Building 241/Room 811 4070 Basel Switzerland Tel.: +41.61.688.6796 Fax: +41.61.688.1635 Email: beate.miller@roche.com Dr. Robert D. Humbert, FSR Inc. 491 Kirby Road Battle Creek, MI 49017 USA Tel.: +1.616.963.3625 Fax: +1.616.963.5205 E-mail: mageehum@aol.com Dr Daniel J. Skrypec

Manager Food Safety 801 Waukegan Rd Kraft Foods Technology Center Glenview, IL 60025 USA Tel: +1 847 646 2941 Fax: +1 847 646 7919 Email: dskrypec@kraft.com Dr. Warren M. Strauss Director, International Organizations Monsanto Company 500 North Park Tower Center 1100 Abernathy Road, Suite 625 Atlanta GA 30328 USA Tel.: + 1.770.551.8142 Fax: + 1.770.551.8105 E-mail: warren.m.strauss@monsanto.com International Nut Council (INC) Mr G. Calcagni Past President C/. Boule 4 43201 Reus Spain Tel: +39 81 865 9111 Fax +39 81 865 7198 Email: besama@mbox.vol.it Mr Don Soetaert President c/. Boule 4 43201 Reus Spain Tel: +34 77 314651 Fax +34 77 315028 Institut Europen des industries de la gomme de caroube (INEC) Jette Thestrup Legisl. Adviser Danisco Ingredients 8220 Brabrand Denmark Tel.: + 45.8943 5000 Fax: +45.86251077 International Office of Cocoa, Chocolate and Sugar Confectionery (IOCCC) Mrs. H. van Gerwen IOCCC Secretary General

1, rue Defacqz B-1000 Brussels Belgium Tel.: +32.2 539 1800 Fax: +32.2 5391575 Email: caobisco@caobisco.be International Organization of the Flavor Industry (I.O.F.I.) Dr. F. Grundschober Scientific Director 8, Rue Charles-Humbert 1205 Geneva Switzerland Tel.: +41.22.321.3548 Fax: +41.22.781.1860 International Peanut Forum (IPF) Mrs. J.G. Adams Director of European Operations (APC) Grosvenor Gardens House 35-37 Grosvenor Gardens London SW1W 0BS United Kingdom Tel.: +44.171.8280838 Fax.: +44.171.828.0839 E-mail: npcalondon@compuserve.com Mr Jan Du Preez Managing Director South African Peanut Forum P.O. BOX 8262 Centurion 0157 South Africa Tel: +27 12 663 7584 Fax: +27 12 663 4642 International Pectin Association (IPPA) Producers

Dr. C. D. May Chairman, Technical & Regulatory Working Group P.O. Box 151 Hereford, HR4 0XW United Kingdom Tel.: +44.1432.354.333 Fax: +44.1432.352.081 E-mail: cdm@citruscolloids.co.uk (office) or ippa@mayca.globalnet.co.uk (private) International (ISA/AIE/ISV) Sweeteners Association

Prof. G.W. von Rymon Lipinski Chairman of the ISA Scientific and Regulatory Committee c/o Nutrinova, Nutrition Specialties & Food Ingredients GmbH, Scientific Services and Regulatory Affairs D-65926 Frankfurt am Main Germany Tel.: + 49.69 30583564 Fax: + 49.69 30583520 E-mail: rymon@hoechst.msmnutri.com International Soft Drink Council (ISDC) Ms. Julia C. Howell Chairman, Committee International Soft Drink Council 1101 Sixteenth Street, NW Washington DC 20036 Tel.: +1.404.676 4224 Fax: +1.404 676 7166 E-mail: jhowell@na.ko.com International Special Industries (ISDI) on Codex

Dr. Steve Saunders Frito-Lay Technology Center 7701 Legacy Drive Plano, Texas 75024-4099 USA Tel.: +1.972.334.4149 Fax: +1.972.334.6830 E-mail: steve.saunders@fritolay.com Marinalg International Mr. J.Cl. Attale President 85, Blvd Haussmann 75008 Paris France Tel.: +33.1.4265.4148 Fax: +33.1.4265.0205 Dr Paul Couchoud Advisor MARINALG 85, Blvd Haussmann 75008 Paris France Tel: +33 1 4265 4158 Fax: +33 1 4265 0205 Dr Paul B. Tran Regulatory Manager 8355 Aero Drive San Diego, CA 92123-1718 USA Tel: +1 619 467 6439 Fax: +1 619 467 6505 Email: paul.b.tra@monsanto.com Natural Food (NATCOL) Colours Association

Dietary

Foods

Ms. Jocelyn Stevani 194, rue de Rivoli 75001 Paris France Tel.: +33.1.5345.8787 Fax: +33.1.5345.8780 E-mail: andree.bronner@wanadoo.fr International Centre (ITIC) Toxicology Information

Dr. G. Vettorazzi Paseo Ramn Lil, 1, 4-D 20002 San Sebastian Spain Tel.: + 34.43.320.455 Fax: + 34.43.320.487 Email: itic@lander.es Dr. Barbara J. Petersen Novigen Sciences Inc. 1730 Rhode Island Avenue, NW Suite 1100, Washington DC 20036 USA Tel.: +1.202 293 5374 Fax: +1.202 293 5377 E-mail: petersen@novigensci.com

Dr Ulrike Arlt General Secretary P.O. Box 3255 Basel 4002 Switzerland Tel: +41 61 68 87529 Fax: +41 61 68 81635 Organisation des Fabricants de Produits Cellulosiques Alimentaires (OFCA) Dr E. Izeboud Secretary General to OFCA Kerkweide 27 2265 DM Leidschendam The Netherlands Tel: +31 70 320 9894

Fax: +31 70 320 3759 Email: eizeboud@woldonline.nl Office International de la vigne et du vin (OIV) Mr. Jacques Fanet administrateur de lUnit Science, Technique et Technologie 18, Rue dAguesseau 75008 Paris France Tel: +33.1.44.948.080 Fax: +33.1.42.669.063 Mr D. Tusseau Secretaire Scientifique, CIVC, B.P. 135 5 rue M. Martin 51204 Epernay Cedex France Tel +33 3 2651 1930 Fax +33 3 2655 1979 Union des Fculeries de Pommes de Terre de lUnion Europenne (UFE) Mr. J. Lichtenbelt Avebe Avebeweg 1 9607 PT Foxhol The Netherlands Tel.: +31 598 662264 Fax: +31 598 662913 E-mail: lichtenbeltJ@avebe.com JOINT FAO/WHO FOOD STANDARDS PROGRAMME SECRETARIAT Mr. D. Byron Food Standards Officer Joint FAO/WHO Food Programme FAO Viale delle Terme di Caracalla 00100 Rome Italy Tel.: +39.6.570.54419 Fax: + 39.6.570.54593 E-mail: david.byron@fao.org Ms. S. Doyran Food Standards Officer Joint FAO/WHO Food Programme

FAO Viale delle Terme di Caracalla 00100 Rome Italy Tel.: + 39.6.570.55826 Fax: + 39.6.570.54593 E-mail: selma.doyran@fao.org Dr. M. Sohn Food Standards Officer Joint FAO/WHO Food Programme FAO Viale delle Terme di Caracalla 00100 Rome Italy Tel.: + 39.6.57055524 Fax: + 39.6.57054593 E-mail: mungi.sohn@fao.org FAO PERSONNEL Dr. J. Paakkanen Nutrition Officer Food Quality Liaison Group Food Quality and Standards Service Food and Nutrition Division, FAO Viale delle Terme di Caracalla 00100 Rome Italy Tel.: + 39.6.57053523 Fax: + 39.6.57054593 E-mail: juhani.paakkanen@fao.org WHO PERSONNEL Dr. J.L. Herrman International Programme Safety WHO 1211 Geneva 27 Switzerland Tel.: +41.22.791.3569 Fax: +41.22.791.4848 E-mail: herrmanj@who.ch on Chemical

Standards

Standards

Standards

Mr. G. Moy GEMS/Food Coordinator Food Safety Unit Program of Food Safety and Food Aid WHO 1211 Geneva 27 Switzerland Tel.: +41.22.791.3698 Fax: +41.22.791.0746 E-mail: moyg@who.ch

Mr Yasuyuki Sahara Food Safety Unit Program of Food Safety and Food Aid WHO 1211 Geneva 27 Switzerland Tel.: +41.22.791.4324 Fax: +41.22.791.0746 Email: saharay@who.ch HOST GOVERNMENT COMMITTEE SECRETARIAT Dr. M.M.C.G. Peters Ministry of Agriculture, Nature Management and Fisheries, Department for the Environment, Quality and Health P.O. Box 20401 2500 EK The Hague The Netherlands Tel.: +31.70.378.5071 Fax: +31.70.378.6141 Email: m.m.c.g.peters@mkg.agro.nl Mrs. M.A.T. Kerkhoff Unilever Research Laboratory PO Box 114 3130 AC Vlaardingen The Netherlands Tel. +31 10 460 5098 Fax: +31 10 460 5671 Email: mia.kerkhoff@unilever.com Mrs L. Robroch Hercules BV Veraartlaan 8 2288 GM Rijswijk Tel. +31 70 413 4287 Fax: +31 70 390 2715 Email: lrobroch@herc.com Drs D.A. Toet Nestec Ltd Avenue Nestl 55 CH 1800 Vevey Switzerland Tel +41 21 924 4255 Fax +41 21 924 2851 Email: dirk-arie.toet@nestle.com Mrs J.D.M.M. Verberne Ministry of Agriculture, Nature Management and Fisheries, Department for the Environment, Quality and Health P.O. Box 20401

2500 EK The Hague The Netherlands Tel +3170 378 4104 Fax +3170 378 6141 Email: j.d.m.m.verberne@mkg.agro.nl

ANNEXE II: ELEMENTS DE LA NORME GNRALE POUR LES ADDITIFS ALIMENTAIRES (NGAA) 1. Prambule 2. Annexe A: Directives concernant llaboration de limites maximales dutilisation pour les additifs alimentaires dose journalire acceptable (DJA) numrique. 3. Annexe B: Le systme de classement des aliments par catgorie de la NGAA. 4. Annexe C: Renvoi aux normes de produits du Codex et lIndex des additifs alimentaires de la NGAA. Liste A: Additifs alimentaires approuvs par le JECFA, avec DJA et numros du Systme international de numrotation (SIN) Liste B: Numros SIN pour les additifs alimentaires DJA approuvs par le JECFA 5. Tableau 1: Additifs dont lutilisation est autorise sous certaines conditions dans certaines catgories daliments ou aliments 6. Tableau 2: Catgories daliments ou aliments dans lesquels lutilisation dadditifs alimentaires est autorise sous certaines conditions 7. Tableau 3: Additifs DJA non numrique dont lutilisation est autorise dans les aliments en gnral, sauf indication contraire, conformment aux BPF (ALINORM 97/12A, Annexe IV) Appendice au tableau 3: Catgories daliments ou aliments pour lesquels les additifs alimentaires dont lutilisation est limite par les bonnes pratiques de fabrication ne sont pas autoriss ou le sont sous certaines conditions. ANNEXE III: NORME GNRALE DU CODEX POUR LES ADDITIFS ALIMENTAIRES: PROJETS DE TABLEAUX POUR LES ANTI-OXYGENES, LES AGENTS DE CONSERVATION, LES STABILISANTS, LES PAISSISSANTS ET LES EDULCORANTS ( ltape 6 de la Procdure) NOTE: Les projets de tableaux rcapitulatifs de la norme gnrale Codex pour les additifs alimentaires, qui incluront des dispositions relatives aux anti-oxygnes, aux agents de prservation, aux stabilisants, aux paississants et aux dulcorants, seront distribus sparment pour observations (voir paragraphes 34 et 35).

ANNEXE IV: NORME GENERALE CODEX POUR LES ADDITIFS ALIMENTAIRES: AVANTPROJETS DE TABLEAUX POUR LES COLORANTS, LES AGENTS DE RTENTION DE LA COULEUR, LES AGENTS DE CHARGE ET LES MULSIFIANTS ( ltape 5 de la Procdure) Codex General Standard for Food Additives TABLE ONE Additives Permitted for Use Under Specified Conditions in Certain Food Categories or Individual Food Items ALLURA RED AC ADI: 7 mg/kg bw Function: INS 129 129 129 129 129 129 129 129 129 129 129 129 129 129 129 129 129 129 129 129 129 129 129 129 129 Colour Food Cat. No. 01.1.2 01.2.1.1 01.6.1 01.6.2.2 01.6.3 01.6.4 01.6.5 01.7 02.1.3 02.2.1.1 02.2.1.2 02.4 03.0 04.1.1.2 04.1.2.4 04.1.2.5 04.1.2.6 04.1.2.7 04.1.2.8 04.1.2.9 04.1.2.11 04.2.1.2 04.2.2.3 04.2.2.4 04.2.2.6 Food Category Dairy-based drinks, flavoured and/or fermented (e.g., chocolate milk, cocoa, eggnog) Fermented milks, not heat-treated after fermentation Unripened cheese Rind of ripened cheese Whey cheese Processed cheese Cheese analogues Dairy-based desserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt) Lard, tallow, fish oil, and other animal fats Butter and concentrated butter Margarine and similar products (e.g., buttermargarine blends) Fat-based desserts (excluding dairy-based desserts) Edible ices, including sherbet and sorbet Surface-treated fruit Canned or bottled (pasteurized) fruit Jams, jellies, marmelades Fruit-based spreads other than 4.1.2.5 (e.g., chutney) Candied fruit Fruit preparations, including pulp and fruit toppings Fruit-based desserts, including fruit-flavoured water-based desserts Fruit fillings for pastries Surface-treated vegetables Vegetables in vinegar, oil or brine Canned or bottled (pasteurized) vegetables Vegetable, nut and seed pulps and Max Level 300 mg/kg 50 mg/kg GMP 100 mg/kg GMP 200 mg/kg GMP 150 mg/kg GMP GMP 300 mg/kg 150 mg/kg 300 mg/kg 500 mg/kg 200 mg/kg 500 mg/kg 500 mg/kg 200 mg/kg 800 mg/kg 150 mg/kg 800 mg/kg 500 mg/kg 500 mg/kg 200 mg/kg 200 mg/kg Note 1 Note 1 Note 1 Note 1 Note 1 Notes

129 129 129 129 129 129 129 129 129 129 129 129 129 129 129 129 129 129 129 129 129 129 129 129 129 129 129 129 129

05.1 05.2 05.3 05.4 06.3 06.4 06.5 06.6 07.1.1 07.2.1 07.2.2 07.2.3 08.1.1 08.1.2 08.2 08.3.1 08.3.2 08.3.3 08.4 09.1.1 09.1.2 09.2.1 09.2.2 09.2.3 09.2.4.1 09.2.4.2 09.2.4.3 09.2.5 09.3.1

preparations other than 4.2.2.5 Cocoa products and chocolate products, including imitations and chocolate substitutes Sugar-based confectionery other than 5.1, 5.3 & 5.4, including hard & soft candy, nougats, etc. Chewing gum Decorations (e.g., for fine bakery wares), toppings (non-fruit) and sweet sauces Breakfast cereals, including rolled oats Pastas and noodles Cereal and starch based desserts (e.g., rice pudding, tapioca pudding) Batters (e.g., for breading or batters for fish or poultry) Breads and rolls Cakes, cookies and pies (e.g., fruit-filled or custard types) Other fine bakery products (e.g., doughnuts, sweet rolls, scones & muffins) Mixes for fine bakery wares (e.g., cakes, pancakes) Fresh meat, poultry & game in whole pieces/cuts Fresh comminuted meat, poultry & game Processed meat, poultry & game products in whole pieces/cuts Processed comminuted meat, poultry & game products, non-heat treated Comminuted meat, poultry & game products, heat-treated Comminuted meat, poultry & game products, frozen Edible casings (e.g., sausage casings) Fresh fish Fresh mollusks, crustaceans & echinoderms Frozen fish, fish fillets & fish products, including mollusks, crustaceans & echinoderms Frozen battered fish, fish fillets & fish products, including mollusks, crustaceans & echinoderms Frozen minced & creamed fish products, including mollusks, crustaceans & echinoderms Cooked fish & fish products Cooked mollusks, crustaceans & echinoderms Fried fish & fish products, including mollusks, crustaceans & echinoderms Smoked, dried, fermented and/or salted fish & fish prods, including mollusks, crustaceans & echinoderms Fish & fish products, including mollusks, crustaceans & echinoderms, marinated and/or in jelly

300 mg/kg 348 mg/kg 467 mg/kg 500 mg/kg 280 mg/kg 100 mg/kg 150 mg/kg 100 mg/kg 300 mg/kg 2197 mg/kg 200 mg/kg 200 mg/kg 500 mg/kg 25 mg/kg 500 mg/kg 500 mg/kg 25 mg/kg 500 mg/kg 500 mg/kg 300 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 250 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1

Note 1 Note 1

129 129 129 129 129 129 129 129 129 129 129 129 129 129 129 129 129 129 129 129 129 129 129 129 129 129 129 129 129 129 129

09.3.2 09.3.3 09.3.4 09.4 10.1 10.4 12.2 12.4 12.5 12.6 12.9 13.1 13.2 13.3 13.4 13.5 13.6 14.1.2.3 14.1.4.1 14.1.4.2 14.1.4.3 14.2.1 14.2.2 14.2.3.4 14.2.4 14.2.6.1 14.2.6.2 14.3 15.1 15.2 16.0

Fish & fish products, including mollusks, crustaceans & echinoderms, pickled and/or in brine Salmon substitutes, caviar and other fish roe products Semi-preserved fish & fish products, including mollusks, crustaceans & echinodems other than 9.3.1-9.3.3 Fully preserved, including canned or fermented, fish & fish products, including mollusks, crustaceans & echinoderms Fresh eggs Egg-based desserts (e.g., custard) Herbs, spices, seasonings (including salt substitutes) and condiments Mustards Soups and broths Sauces and like products Protein products Infant formulae and follow-on formulae Foods for young children (weaning foods) Dietetic foods intended for special medical purposes Dietetic formulae for slimming purposes and weight reduction Dietetic foods other than 13.1-13.4 Food supplements Concentrates (liquid or solid) for fruit juice Carbonated water-based flavoured drinks Non-carbonated water-based flavoured drinks, including punches and ades Concentrates (liquid or solid) for water-based flavoured drinks Beer and malt beverages Cider and perry Aromatized wine Fruit wine Spirituous beverages containing more than 15% alcohol Spirituous beverages containing less than 15% alcohol Other alcoholic beverages (e.g., beer, wine or spirit coolers, etc.) Snacks - potato, cereal flour or starch based (from roots & tubers, pulses & legumes) Processed nuts, including coated nuts and nut mixtures (with, e.g., dried fruit) Composite foods (e.g., casseroles, mincemeat) - foods that could not be placed in categories 1-15

500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg GMP 150 mg/kg 500 mg/kg 300 mg/kg 300 mg/kg 500 mg/kg 100 mg/kg 50 mg/kg 50 mg/kg 50 mg/kg 50 mg/kg 300 mg/kg 300 mg/kg 300 mg/kg 300 mg/kg 300 mg/kg 1572 mg/kg GMP 200 mg/kg 200 mg/kg 200 mg/kg 300 mg/kg 200 mg/kg 200 mg/kg 200 mg/kg 100 mg/kg 500 mg/kg

Note 1

Notes 1&2

AMARANTH ADI: 0.5 mg/kg bw

Function: INS 123 123 123 123 123 123 123 123 123 123 123 123 123 123 123 123 123 123 123 123 123 123 123 123 123 123 123 123 123 123 123 123 123

Colour Food Cat. No. 01.1.2 01.6.2.2 01.6.4 01.7 02.2.1.1 02.4 03.0 04.1.2.4 04.1.2.5 04.1.2.9 04.1.2.11 04.2.2.3 05.1.2 05.2 05.3 05.4 06.3 06.4 06.5 06.6 07.1.1 09.2.1 09.2.4.1 09.2.5 09.3.3 09.4 10.1 10.4 12.6.2 14.1.2.3 14.1.4.1 14.1.4.2 14.1.4.3

Food Category Dairy-based drinks, flavoured and/or fermented (e.g., chocolate milk, cocoa, eggnog) Rind of ripened cheese Processed cheese Dairy-based desserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt) Butter and concentrated butter Fat-based desserts (excluding dairy-based desserts) Edible ices, including sherbet and sorbet Canned or bottled (pasteurized) fruit Jams, jellies, marmelades Fruit-based desserts, including fruitflavoured water-based desserts Fruit fillings for pastries Vegetables in vinegar, oil or brine Cocoa-based spreads, including fillings Sugar-based confectionery other than 5.1, 5.3 & 5.4, including hard & soft candy, nougats, etc. Chewing gum Decorations (e.g., for fine bakery wares), toppings (non-fruit) and sweet sauces Breakfast cereals, including rolled oats Pastas and noodles Cereal and starch based desserts (e.g., rice pudding, tapioca pudding) Batters (e.g., for breading or batters for fish or poultry) Breads and rolls Frozen fish, fish fillets & fish products, including mollusks, crustaceans & echinoderms Cooked fish & fish products Smoked, dried, fermented and/or salted fish & fish prods, including mollusks, crustaceans & echinoderms Salmon substitutes, caviar and other fish roe products Fully preserved, including canned or fermented, fish & fish products, including mollusks, crustaceans & echinoderms Fresh eggs Egg-based desserts (e.g., custard) Non-emulsified sauces (e.g., ketchup, cheese sauce, cream sauce, brown gravy) Concentrates (liquid or solid) for fruit juice Carbonated water-based flavoured drinks Non-carbonated water-based flavoured drinks, including punches and ades Concentrates (liquid or solid) for waterbased flavoured drinks

Max Level 300 mg/kg 100 mg/kg 100 mg/kg 100 mg/kg 300 mg/kg 100 mg/kg 300 mg/kg 200 mg/kg 300 mg/kg 100 mg/kg 100 mg/kg 300 mg/kg 100 mg/kg 100 mg/kg 300 mg/kg 100 mg/kg 100 mg/kg 100 mg/kg 100 mg/kg 100 mg/kg 300 mg/kg 30 mg/kg 300 mg/kg 300 mg/kg 300 mg/kg 30 mg/kg GMP 100 mg/kg 300 mg/kg 300 mg/kg 100 mg/kg 100 mg/kg 100 mg/kg

Notes

Notes 1 & 2

Note 3

123 123 123 123 123

14.2.3.4 14.2.4 14.2.6.1 14.2.6.2 14.3

Aromatized wine Fruit wine Spirituous beverages containing more than 15% alcohol Spirituous beverages containing less than 15% alcohol Other alcoholic beverages (e.g., beer, wine or spirit coolers, etc.)

100 mg/kg 30 mg/kg 300 mg/kg 30 mg/kg GMP Note 4

ANNATO EXTRACTS ADI: 0.065 mg/kg bw Function: INS 160b 160b 160b 160b 160b 160b 160b 160b 160b 160b 160b 160b 160b 160b 160b 160b 160b 160b 160b 160b 160b 160b 160b 160b 160b 160b 160b Colour Food Cat. No. 01.1.2 01.2.1.1 01.6.1 01.6.2.1 01.6.2.2 01.6.2.3 01.6.3 01.6.4 01.6.5 01.7 02.1 02.2 02.2.1 02.2.2 02.3 02.4 03.0 04.1.1.2 04.1.2.4 04.1.2.5 04.1.2.8 04.1.2.9 04.1.2.1 1 04.2.1.2 04.2.2.3 04.2.2.6 05.1 Food Category Dairy-based drinks, flavoured and/or fermented (e.g., chocolate milk, cocoa, eggnog) Fermented milks, not heat-treated after fermentation Unripened cheese Total ripened cheese, includes rind Rind of ripened cheese Cheese powder (for reconstitution; e.g., for cheese sauces) Whey cheese Processed cheese Cheese analogues Dairy-based desserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt) Fats and oils essentially free from water Fat emulsions mainly of type water-in-oil Emulsions containing at least 80% fat Emulsions containing less than 80% fat (e.g., minarine) Fat emulsions other than 2.2, including mixed and/or flavoured products based on fat emulsions Fat-based desserts (excluding dairy-based desserts) Edible ices, including sherbet and sorbet Surface-treated fruit Canned or bottled (pasteurized) fruit Jams, jellies, marmelades Fruit preparations, including pulp and fruit toppings Fruit-based desserts, including fruitflavoured water-based desserts Fruit fillings for pastries Surface-treated vegetables Vegetables in vinegar, oil or brine Vegetable, nut and seed pulps and preparations other than 4.2.2.5 Cocoa products and chocolate products, Max Level 50 mg/kg 50 mg/kg 20 mg/kg 600 mg/kg 50 mg/kg 50 mg/kg 20 mg/kg 15 mg/kg 20 mg/kg 100 mg/kg 20 mg/kg 10 mg/kg 100 mg/kg 20 mg/kg 10 mg/kg 10 mg/kg 100 mg/kg 20 mg/kg GMP 200 mg/kg 20 mg/kg 150 mg/kg GMP 20 mg/kg 300 mg/kg 10 mg/kg 15 mg/kg Note 1 Note 6 Note 1 Note 1 Notes Note 5

Note 1 Note 1 Note 6 Note 6

160b 160b 160b 160b 160b 160b 160b 160b 160b 160b 160b 160b 160b 160b 160b 160b 160b 160b 160b 160b 160b 160b 160b 160b 160b

05.2 05.3 05.4 06.3 06.4 06.5 06.6 07.2 08.1.1 08.1.2 08.2 08.3.1.1 08.3.1.2 08.3.1.3 08.3.2 08.3.3 08.4 09.1 09.2.1 09.2.2 09.2.3 09.2.4 09.2.5 09.3 09.4

including imitations and chocolate substitutes Sugar-based confectionery other than 5.1, 5.3 & 5.4, including hard & soft candy, nougats, etc. Chewing gum Decorations (e.g., for fine bakery wares), toppings (non-fruit) and sweet sauces Breakfast cereals, including rolled oats Pastas and noodles Cereal and starch based desserts (e.g., rice pudding, tapioca pudding) Batters (e.g., for breading or batters for fish or poultry) Fine bakery wares Fresh meat, poultry & game in whole pieces/cuts Fresh comminuted meat, poultry & game Processed meat, poultry & game products in whole pieces/cuts Comminuted meat, poultry & game products, non-heat treated, cured (including salted) Comminuted meat, poultry & game products, non-heat treated, cured (including salted) & dried Comminuted meat, poultry & game products, non-heat treated, fermented Comminuted meat, poultry & game products, heat-treated Comminuted meat, poultry & game products, frozen Edible casings (e.g., sausage casings) Fresh fish & fish products, including mollusks, crustaceans & echinoderms Frozen fish, fish fillets & fish products, including mollusks, crustaceans & echinoderms Frozen battered fish, fish fillets & fish products, including mollusks, crustaceans & echinoderms Frozen minced & creamed fish products, including mollusks, crustaceans & echinoderms Cooked and/or fried fish & fish products, including mollusks, crustaceans & echinoderms Smoked, dried, fermented and/or salted fish & fish prods, including mollusks, crustaceans & echinoderms Semi-preserved fish & fish products, including mollusks, crustaceans & echinoderms Fully preserved, including canned or

15 mg/kg 1000 mg/kg 20 mg/kg 75 mg/kg GMP 10 mg/kg GMP 10 mg/kg 20 mg/kg 1000 mg/kg 20 mg/kg 1000 mg/kg 20 mg/kg 20 mg/kg 20 mg/kg 20 mg/kg 20 mg/kg 20 mg/kg 10 mg/kg 20 mg/kg 10 mg/kg 10 mg/kg 10 mg/kg 10 mg/kg 10 mg/kg Note 5 Note 5 Note 5 Note 5 Note 5 Note 5 Note 1 Note 5 Note 6 Note 5 Note 5 Note 1

Note 5 Note 5

Note 1

160b 160b 160b 160b 160b 160b 160b 160b 160b 160b 160b 160b 160b 160b 160b 160b 160b

10.1 10.4 12.2 12.5.1 12.5.2 12.6.1 12.6.2 12.6.3 12.9 14.1.2.1 14.1.3.1 14.1.4 14.2.3.3 14.2.3.4 14.2.6 15.0 16.0

fermented, fish & fish products, including mollusks, crustaceans & echinoderms Fresh eggs Egg-based desserts (e.g., custard) Herbs, spices, seasonings (including salt substitutes) and condiments Ready-to-eat soups and broths, including canned, bottled and frozen Mixes for soups and broths Emulsified sauces (e.g., mayonnaise, salad dressing) Non-emulsified sauces (e.g., ketchup, cheese sauce, cream sauce, brown gravy) Mixes for sauces and gravies Protein products Canned or bottled (pasteurized) fruit juice Canned or bottled (pasteurized) fruit nectar Water-based flavoured drinks, including sport or electrolyte drinks Fortified wine and liquor wine Aromatized wine Spirituous beverages Ready-to-eat savouries Composite foods (e.g., casseroles, mincemeat) - foods that could not be placed in categories 1-15

GMP 10 mg/kg 20 mg/kg 150 mg/kg 30 mg/kg 20 mg/kg 400 mg/kg 20 mg/kg GMP GMP GMP 50 mg/kg GMP GMP 10 mg/kg 20 mg/kg 200 mg/kg

Notes 1 & 2 Note 5

Note 3 Note 5

Note 5

AZORUBINE ADI: 4 mg/kg bw Function: INS 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 Colour Food Cat. No. 01.1.2 01.2.1.2 01.6.1 01.6.2.2 01.6.3 01.6.4 01.7 02.4 03.0 04.1.1.2 04.1.2.4 04.1.2.5 04.1.2.6 04.1.2.7 04.1.2.8 Food Category Dairy-based drinks, flavoured and/or fermented (e.g., chocolate milk, cocoa, eggnog) Fermented milks, heat-treated after fermentation Unripened cheese Rind of ripened cheese Whey cheese Processed cheese Dairy-based desserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt) Fat-based desserts (excluding dairybased desserts) Edible ices, including sherbet and sorbet Surface-treated fruit Canned or bottled (pasteurized) fruit Jams, jellies, marmelades Fruit-based spreads other than 4.1.2.5 (e.g., chutney) Candied fruit Fruit preparations, including pulp and fruit toppings Max Level 150 mg/kg 57 mg/kg GMP GMP GMP 200 mg/kg 150 mg/kg 150 mg/kg 150 mg/kg 500 mg/kg 200 mg/kg 500 mg/kg 500 mg/kg 200 mg/kg 500 mg/kg Note 1 Note 7 Note 1 Note 1 Notes

122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122

04.1.2.9 04.2.1.2 04.2.2.3 04.2.2.4 04.2.2.6 05.1 05.2 05.3 05.4 06.3 06.5 07.2 08.0 09.1.1 09.1.2 09.2.1 09.2.2 09.2.3 09.2.4.1 09.2.4.2 09.2.4.3 09.2.5 09.3.1 09.3.2 09.3.3 09.3.4 09.4

Fruit-based desserts, including fruitflavoured water-based desserts Surface-treated vegetables Vegetables in vinegar, oil or brine Canned or bottled (pasteurized) vegetables Vegetable, nut and seed pulps and preparations other than 4.2.2.5 Cocoa products and chocolate products, including imitations and chocolate substitutes Sugar-based confectionery other than 5.1, 5.3 & 5.4, including hard & soft candy, nougats, etc. Chewing gum Decorations (e.g., for fine bakery wares), toppings (non-fruit) and sweet sauces Breakfast cereals, including rolled oats Cereal and starch based desserts (e.g., rice pudding, tapioca pudding) Fine bakery wares Meat and meat products, including poultry & game Fresh fish Fresh mollusks, crustaceans & echinoderms Frozen fish, fish fillets & fish products, including mollusks, crustaceans & echinoderms Frozen battered fish, fish fillets & fish products, including mollusks, crustaceans & echinoderms Frozen minced & creamed fish products, including mollusks, crustaceans & echinoderms Cooked fish & fish products Cooked mollusks, crustaceans & echinoderms Fried fish & fish products, including mollusks, crustaceans & echinoderms Smoked, dried, fermented and/or salted fish & fish prods, including mollusks, crustaceans & echinoderms Fish & fish products, including mollusks, crustaceans & echinoderms, marinated and/or in jelly Fish & fish products, including mollusks, crustaceans & echinoderms, pickled and/or in brine Salmon substitutes, caviar and other fish roe products Semi-preserved fish & fish products, including mollusks, crustaceans & echinodems other than 9.3.1-9.3.3 Fully preserved, including canned or fermented, fish & fish products, including

150 mg/kg 500 mg/kg 500 mg/kg 200 mg/kg 200 mg/kg 50 mg/kg 300 mg/kg 300 mg/kg 500 mg/kg 200 mg/kg 150 mg/kg 200 mg/kg 500 mg/kg 300 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 250 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1

122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122 122

10.1 10.4 12.2 12.4 12.5 12.6 12.9 13.1 13.2 13.3 13.4 13.5 13.6 14.1.2.1 14.1.4 14.2.2 14.2.3.4 14.2.4 14.2.6 14.3 15.1 15.2 16.0

mollusks, crustaceans & echinoderms Fresh eggs Egg-based desserts (e.g., custard) Herbs, spices, seasonings (including salt substitutes) and condiments Mustards Soups and broths Sauces and like products Protein products Infant formulae and follow-on formulae Foods for young children (weaning foods) Dietetic foods intended for special medical purposes Dietetic formulae for slimming purposes and weight reduction Dietetic foods other than 13.1-13.4 Food supplements Canned or bottled (pasteurized) fruit juice Water-based flavoured drinks, including sport or electrolyte drinks Cider and perry Aromatized wine Fruit wine Spirituous beverages Other alcoholic beverages (e.g., beer, wine or spirit coolers, etc.) Snacks - potato, cereal flour or starch based (from roots & tubers, pulses & legumes) Processed nuts, including coated nuts and nut mixtures (with, e.g., dried fruit) Composite foods (e.g., casseroles, mincemeat) - foods that could not be placed in categories 1-15

GMP 50 mg/kg 500 mg/kg 300 mg/kg 300 mg/kg 500 mg/kg 100 mg/kg 50 mg/kg 50 mg/kg 50 mg/kg 50 mg/kg 300 mg/kg 300 mg/kg GMP 100 mg/kg 200 mg/kg 200 mg/kg 200 mg/kg 200 mg/kg 200 mg/kg 200 mg/kg 100 mg/kg 500 mg/kg

Notes 1 & 2

BRILLIANT BLACK PN ADI: 1 mg/kg bw Function: INS 151 151 151 151 151 151 151 151 151 151 Colour Food Cat. No. 01.1.2 01.2.1.2 01.6.1 01.6.2.2 01.6.3 01.6.4 01.6.5 01.7 02.4 03.0 Food Category Dairy-based drinks, flavoured and/or fermented (e.g., chocolate milk, cocoa, eggnog) Fermented milks, heat-treated after fermentation Unripened cheese Rind of ripened cheese Whey cheese Processed cheese Cheese analogues Dairy-based desserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt) Fat-based desserts (excluding dairy-based desserts) Edible ices, including sherbet and sorbet Max Level 150 mg/kg 12 mg/kg GMP GMP GMP 200 mg/kg GMP 150 mg/kg 150 mg/kg 150 mg/kg Note 7 Note 1 Note 1 Note 1 Notes

151 151 151 151 151 151 151 151 151 151 151 151 151 151 151 151 151 151 151 151 151 151 151 151 151 151 151 151 151 151 151 151 151

04.1.1.2 04.1.2.4 04.1.2.5 04.1.2.6 04.1.2.7 04.1.2.8 04.1.2.9 04.2.1.2 04.2.2.3 04.2.2.4 04.2.2.6 05.1 05.2 05.3 05.4 06.3 06.5 07.2 08.0 09.1.1 09.1.2 09.2.1 09.2.2 09.2.3 09.2.4.1 09.2.4.2 09.2.4.3 09.2.5 09.3.1 09.3.2 09.3.3 09.3.4 09.4

Surface-treated fruit Canned or bottled (pasteurized) fruit Jams, jellies, marmelades Fruit-based spreads other than 4.1.2.5 (e.g., chutney) Candied fruit Fruit preparations, including pulp and fruit toppings Fruit-based desserts, including fruit-flavoured water-based desserts Surface-treated vegetables Vegetables in vinegar, oil or brine Canned or bottled (pasteurized) vegetables Vegetable, nut and seed pulps and preparations other than 4.2.2.5 Cocoa products and chocolate products, including imitations and chocolate substitutes Sugar-based confectionery other than 5.1, 5.3 & 5.4, including hard & soft candy, nougats, etc. Chewing gum Decorations (e.g., for fine bakery wares), toppings (non-fruit) and sweet sauces Breakfast cereals, including rolled oats Cereal and starch based desserts (e.g., rice pudding, tapioca pudding) Fine bakery wares Meat and meat products, including poultry & game Fresh fish Fresh mollusks, crustaceans & echinoderms Frozen fish, fish fillets & fish products, including mollusks, crustaceans & echinoderms Frozen battered fish, fish fillets & fish products, including mollusks, crustaceans & echinoderms Frozen minced & creamed fish products, including mollusks, crustaceans & echinoderms Cooked fish & fish products Cooked mollusks, crustaceans & echinoderms Fried fish & fish products, including mollusks, crustaceans & echinoderms Smoked, dried, fermented and/or salted fish & fish prods, including mollusks, crustaceans & echinoderms Fish & fish products, including mollusks, crustaceans & echinoderms, marinated and/or in jelly Fish & fish products, including mollusks, crustaceans & echinoderms, pickled and/or in brine Salmon substitutes, caviar and other fish roe products Semi-preserved fish & fish products, including mollusks, crustaceans & echinodems other than 9.3.1-9.3.3 Fully preserved, including canned or fermented, fish & fish products, including

500 mg/kg 200 mg/kg 500 mg/kg 500 mg/kg 200 mg/kg 500 mg/kg 150 mg/kg 500 mg/kg 500 mg/kg 200 mg/kg 200 mg/kg 300 mg/kg 300 mg/kg 300 mg/kg 500 mg/kg 200 mg/kg 150 mg/kg 200 mg/kg 500 mg/kg 300 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 250 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg

Note 1

Note 1

Note 1 Note 1 Note 1 Note 1

Note 1

Note 1 Note 1

151 151 151 151 151 151 151 151 151 151 151 151 151 151 151 151 151 151 151 151 151 151

10.1 10.4 12.2 12.4 12.5 12.6 12.9 13.1 13.2 13.3 13.4 13.5 13.6 14.1.4 14.2.2 14.2.3.4 14.2.4 14.2.6 14.3 15.1 15.2 16.0

mollusks, crustaceans & echinoderms Fresh eggs Egg-based desserts (e.g., custard) Herbs, spices, seasonings (including salt substitutes) and condiments Mustards Soups and broths Sauces and like products Protein products Infant formulae and follow-on formulae Foods for young children (weaning foods) Dietetic foods intended for special medical purposes Dietetic formulae for slimming purposes and weight reduction Dietetic foods other than 13.1-13.4 Food supplements Water-based flavoured drinks, including sport or electrolyte drinks Cider and perry Aromatized wine Fruit wine Spirituous beverages Other alcoholic beverages (e.g., beer, wine or spirit coolers, etc.) Snacks - potato, cereal flour or starch based (from roots & tubers, pulses & legumes) Processed nuts, including coated nuts and nut mixtures (with, e.g., dried fruit) Composite foods (e.g., casseroles, mincemeat) - foods that could not be placed in categories 115

GMP 150 mg/kg 500 mg/kg 300 mg/kg 300 mg/kg 500 mg/kg 100 mg/kg 50 mg/kg 50 mg/kg 50 mg/kg 50 mg/kg 300 mg/kg 300 mg/kg 100 mg/kg 200 mg/kg 200 mg/kg 200 mg/kg 200 mg/kg 200 mg/kg 200 mg/kg 100 mg/kg 500 mg/kg

Notes 1&2

BRILLIANT BLUE FCF ADI: 12.5 mg/kg bw Function: INS 133 133 133 133 133 133 133 133 133 133 133 Colour Food Cat. No. 01.1.2 01.6.1 01.6.2.2 01.6.3 01.6.4 01.6.5 01.7 02.1.3 02.2.1.1 02.2.1.2 02.4 Food Category Dairy-based drinks, flavoured and/or fermented (e.g., chocolate milk, cocoa, eggnog) cheese Unripened Rind of ripened cheese Whey cheese Processed cheese Cheese analogues Dairy-based desserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt) Lard, tallow, fish oil, and other animal fats Butter and concentrated butter Margarine and similar products (e.g., buttermargarine blends) Fat-based desserts (excluding dairy-based desserts) Max Level 150 mg/kg GMP 100 mg/kg GMP 200 mg/kg 100 mg/kg 150 mg/kg GMP 100 mg/kg GMP 150 mg/kg Note 1 Note 1 Note 1 Notes

133 133 133 133 133 133 133 133 133 133 133 133 133 133 133 133 133 133 133 133 133 133 133 133 133 133 133 133 133 133 133 133 133 133 133

03.0 04.1.1.2 04.1.2.4 04.1.2.5 04.1.2.6 04.1.2.7 04.1.2.8 04.1.2.9 04.1.2.11 04.2.1.2 04.2.2.3 04.2.2.4 04.2.2.6 05.1 05.2 05.3 05.4 06.3 06.4 06.5 06.6 07.1.1 07.2 08.0 09.1.1 09.1.2 09.2.1 09.2.2 09.2.3 09.2.4.1 09.2.4.2 09.2.4.3 09.2.5 09.3.1 09.3.2

Edible ices, including sherbet and sorbet Surface-treated fruit Canned or bottled (pasteurized) fruit Jams, jellies, marmelades Fruit-based spreads other than 4.1.2.5 (e.g., chutney) Candied fruit Fruit preparations, including pulp and fruit toppings Fruit-based desserts, including fruit-flavoured water-based desserts Fruit fillings for pastries Surface-treated vegetables Vegetables in vinegar, oil or brine Canned or bottled (pasteurized) vegetables Vegetable, nut and seed pulps and preparations other than 4.2.2.5 Cocoa products and chocolate products, including imitations and chocolate substitutes Sugar-based confectionery other than 5.1, 5.3 & 5.4, including hard & soft candy, nougats, etc. Chewing gum Decorations (e.g., for fine bakery wares), toppings (non-fruit) and sweet sauces Breakfast cereals, including rolled oats Pastas and noodles Cereal and starch based desserts (e.g., rice pudding, tapioca pudding) Batters (e.g., for breading or batters for fish or poultry) Breads and rolls Fine bakery wares Meat and meat products, including poultry & game Fresh fish Fresh mollusks, crustaceans & echinoderms Frozen fish, fish fillets & fish products, including mollusks, crustaceans & echinoderms Frozen battered fish, fish fillets & fish products, including mollusks, crustaceans & echinoderms Frozen minced & creamed fish products, including mollusks, crustaceans & echinoderms Cooked fish & fish products Cooked mollusks, crustaceans & echinoderms Fried fish & fish products, including mollusks, crustaceans & echinoderms Smoked, dried, fermented and/or salted fish & fish prods, including mollusks, crustaceans & echinoderms Fish & fish products, including mollusks, crustaceans & echinoderms, marinated and/or in jelly Fish & fish products, including mollusks, crustaceans & echinoderms, pickled and/or in

150 mg/kg 500 mg/kg 200 mg/kg 500 mg/kg 500 mg/kg 200 mg/kg 500 mg/kg 150 mg/kg 244 mg/kg 500 mg/kg 500 mg/kg 200 mg/kg 200 mg/kg 300 mg/kg 300 mg/kg 300 mg/kg 500 mg/kg 200 mg/kg 100 mg/kg 150 mg/kg 100 mg/kg 100 mg/kg 200 mg/kg 500 mg/kg 300 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 250 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg

Note 1

Note 1

Note 1 Note 1 Note 1 Note 1

Note 1

Note 1 Note 1

133 133 133 133 133 133 133 133 133 133 133 133 133 133 133 133 133 133 133 133 133 133 133 133 133 133 133 133

09.3.3 09.3.4 09.4 10.1 10.4 11.2 12.2 12.4 12.5 12.6 12.9 13.1 13.2 13.3 13.4 13.5 13.6 14.1.2.3 14.1.4 14.2.1 14.2.2 14.2.3.4 14.2.4 14.2.6 14.3 15.1 15.2 16.0

brine Salmon substitutes, caviar and other fish roe products Semi-preserved fish & fish products, including mollusks, crustaceans & echinodems other than 9.3.1-9.3.3 Fully preserved, including canned or fermented, fish & fish products, including mollusks, crustaceans & echinoderms Fresh eggs Egg-based desserts (e.g., custard) White & semi-white sugar, fructose, glucose, xylose; sugar solutions & syrups; (partially) inverted sugars Herbs, spices, seasonings (including salt substitutes) and condiments Mustards Soups and broths Sauces and like products Protein products Infant formulae and follow-on formulae Foods for young children (weaning foods) Dietetic foods intended for special medical purposes Dietetic formulae for slimming purposes and weight reduction Dietetic foods other than 13.1-13.4 Food supplements Concentrates (liquid or solid) for fruit juice Water-based flavoured drinks, including sport or electrolyte drinks Beer and malt beverages Cider and perry Aromatized wine Fruit wine Spirituous beverages Other alcoholic beverages (e.g., beer, wine or spirit coolers, etc.) Snacks - potato, cereal flour or starch based (from roots & tubers, pulses & legumes) Processed nuts, including coated nuts and nut mixtures (with, e.g., dried fruit) Composite foods (e.g., casseroles, mincemeat) - foods that could not be placed in categories 1-15

500 mg/kg 500 mg/kg 500 mg/kg GMP 150 mg/kg 100 mg/kg 500 mg/kg 300 mg/kg 300 mg/kg 500 mg/kg 100 mg/kg 50 mg/kg 50 mg/kg 50 mg/kg 50 mg/kg 300 mg/kg 300 mg/kg 100 mg/kg 100 mg/kg GMP 200 mg/kg 200 mg/kg 200 mg/kg 200 mg/kg 200 mg/kg 200 mg/kg 100 mg/kg 500 mg/kg Notes 1&2

BROWN HT ADI: 1.5 mg/kg bw Function: INS 155 Colour Food Cat. No. 01.1.2 Food Category Dairy-based drinks, flavoured fermented (e.g., chocolate milk, eggnog) and/or cocoa, Max Level 150 mg/kg Notes

155 155 155 155 155 155 155 155 155 155 155 155 155 155 155 155 155 155 155 155 155 155 155 155 155 155 155 155 155 155 155 155 155 155 155 155 155

01.6.1 01.6.2.2 01.6.3 01.6.4 01.6.5 01.7 02.4 03.0 04.1.1.2 04.1.2.4 04.1.2.5 04.1.2.6 04.1.2.7 04.1.2.8 04.1.2.9 04.2.1.2 04.2.2.3 04.2.2.4 04.2.2.6 05.1 05.2 05.3 05.4 06.3 06.5 07.2 08.0 09.1.1 09.1.2 09.2.1 09.2.2 09.2.3 09.2.4.1 09.2.4.2 09.2.4.3 09.2.5 09.3.1

Unripened cheese Rind of ripened cheese Whey cheese Processed cheese Cheese analogues Dairy-based desserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt) Fat-based desserts (excluding dairy-based desserts) Edible ices, including sherbet and sorbet Surface-treated fruit Canned or bottled (pasteurized) fruit Jams, jellies, marmelades Fruit-based spreads other than 4.1.2.5 (e.g., chutney) Candied fruit Fruit preparations, including pulp and fruit toppings Fruit-based desserts, including fruit-flavoured water-based desserts Surface-treated vegetables Vegetables in vinegar, oil or brine Canned or bottled (pasteurized) vegetables Vegetable, nut and seed pulps and preparations other than 4.2.2.5 Cocoa products and chocolate products, including imitations and chocolate substitutes Sugar-based confectionery other than 5.1, 5.3 & 5.4, including hard & soft candy, nougats, etc. Chewing gum Decorations (e.g., for fine bakery wares), toppings (non-fruit) and sweet sauces Breakfast cereals, including rolled oats Cereal and starch based desserts (e.g., rice pudding, tapioca pudding) Fine bakery wares Meat and meat products, including poultry & game Fresh fish Fresh mollusks, crustaceans & echinoderms Frozen fish, fish fillets & fish products, including mollusks, crustaceans & echinoderms Frozen battered fish, fish fillets & fish products, including mollusks, crustaceans & echinoderms Frozen minced & creamed fish products, including mollusks, crustaceans & echinoderms Cooked fish & fish products Cooked mollusks, crustaceans & echinoderms Fried fish & fish products, including mollusks, crustaceans & echinoderms Smoked, dried, fermented and/or salted fish & fish prods, including mollusks, crustaceans & echinoderms Fish & fish products, including mollusks,

GMP GMP GMP 200 mg/kg GMP 150 mg/kg 150 mg/kg 150 mg/kg 500 mg/kg 200 mg/kg 500 mg/kg 500 mg/kg 200 mg/kg 500 mg/kg 150 mg/kg 500 mg/kg 500 mg/kg 200 mg/kg 200 mg/kg 80 mg/kg 300 mg/kg 300 mg/kg 500 mg/kg 200 mg/kg 150 mg/kg 200 mg/kg 500 mg/kg 300 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 250 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg

Note 1 Note 1 Note 1

Note 1

Note 1

Note 1 Note 1 Note 1 Note 1

Note 1

Note 1

155 155 155 155 155 155 155 155 155 155 155 155 155 155 155 155 155 155 155 155 155 155 155 155 155 155 161g 161g 161g 161g 161g 161g 161g 161g

09.3.2 09.3.3 09.3.4 09.4 10.1 10.4 12.2 12.4 12.5 12.6 12.9 13.1 13.2 13.3 13.4 13.5 13.6 14.1.4 14.2.2 14.2.3.4 14.2.4 14.2.6 14.3 15.1 15.2 16.0 01.1.2 01.6.2.2 01.6.4 01.7 02.0 03.0 04.1.2.4 04.1.2.5

crustaceans & echinoderms, marinated and/or in jelly Fish & fish products, including mollusks, crustaceans & echinoderms, pickled and/or in brine Salmon substitutes, caviar and other fish roe products Semi-preserved fish & fish products, including mollusks, crustaceans & echinodems other than 9.3.1-9.3.3 Fully preserved, including canned or fermented, fish & fish products, including mollusks, crustaceans & echinoderms Fresh eggs Egg-based desserts (e.g., custard) Herbs, spices, seasonings (including salt substitutes) and condiments Mustards Soups and broths Sauces and like products Protein products Infant formulae and follow-on formulae Foods for young children (weaning foods) Dietetic foods intended for special medical purposes Dietetic formulae for slimming purposes and weight reduction Dietetic foods other than 13.1-13.4 Food supplements Water-based flavoured drinks, including sport or electrolyte drinks Cider and perry Aromatized wine Fruit wine Spirituous beverages Other alcoholic beverages (e.g., beer, wine or spirit coolers, etc.) Snacks - potato, cereal flour or starch based (from roots & tubers, pulses & legumes) Processed nuts, including coated nuts and nut mixtures (with, e.g., dried fruit) Composite foods (e.g., casseroles, mincemeat) - foods that could not be placed in categories 1-15 Dairy-based drinks, flavoured and/or fermented (e.g., chocolate milk, cocoa, Rind of ripened cheese eggnog) Processed cheese Dairy-based desserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt) Fats and oils and fat emulsions (type water-inoil) Edible ices, including sherbet and sorbet Canned or bottled (pasteurized) fruit Jams, jellies, marmelades

500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg GMP 50 mg/kg 500 mg/kg 300 mg/kg 300 mg/kg 500 mg/kg 100 mg/kg 50 mg/kg 50 mg/kg 50 mg/kg 50 mg/kg 300 mg/kg 300 mg/kg 100 mg/kg 200 mg/kg 200 mg/kg 200 mg/kg 200 mg/kg 200 mg/kg 200 mg/kg 100 mg/kg 500 mg/kg GMP GMP GMP GMP GMP 100 mg/kg GMP 200 mg/kg

Note 1

Notes 1&2

161g 161g 161g 161g 161g 161g 161g 161g 161g 161g 161g 161g 161g 161g 161g 161g 161g 161g 161g 161g 161g 161g 161g 161g 161g 161g 161g 161g 161g 161g 161g 161g 161g 161g 161g 161g

04.1.2.9 04.1.2.11 04.2.2.2 04.2.2.3 05.1 05.2 05.3 05.4 06.3 06.4 06.5 06.6 08.1.1 08.1.2 08.3.1.1 08.3.2 08.4 09.2.1 09.2.4.1 09.2.5 09.3.3 09.4 10.1 10.4 12.5.1 12.5.2 12.6 14.1.2.1 14.1.3.1 14.1.4.1 14.1.4.2 14.1.4.3 14.2.3.3 14.2.3.4 14.2.6 14.3

Fruit-based desserts, including fruit-flavoured water-based desserts Fruit fillings for pastries Dried vegetables Vegetables in vinegar, oil or brine Cocoa products and chocolate products, including imitations and chocolate substitutes Sugar-based confectionery other than 5.1, 5.3 & 5.4, including hard & soft candy, nougats, Chewing gum etc. Decorations (e.g., for fine bakery wares), toppings (non-fruit) and sweet sauces Breakfast cereals, including rolled oats Pastas and noodles Cereal and starch based desserts (e.g., rice pudding, tapioca pudding) Batters (e.g., for breading or batters for fish or poultry) Fresh meat, poultry & game in whole pieces/cuts Fresh comminuted meat, poultry & game Comminuted meat, poultry & game products, non-heat treated, cured (including salted) Comminuted meat, poultry & game products, heat-treated Edible casings (e.g., sausage casings) Frozen fish, fish fillets & fish products, including mollusks, crustaceans & echinoderms& fish products Cooked fish Smoked, dried, fermented and/or salted fish & fish prods, including mollusks, crustaceans & echinoderms Salmon substitutes, caviar and other fish roe products Fully preserved, including canned or fermented, fish & fish products, including mollusks, crustaceans & echinoderms Fresh eggs Egg-based desserts (e.g., custard) Ready-to-eat soups and broths, including canned, bottled and frozen Mixes for soups and broths Sauces and like products Canned or bottled (pasteurized) fruit juice Canned or bottled (pasteurized) fruit nectar Carbonated water-based flavoured drinks Non-carbonated water-based flavoured drinks, including punches and ales Concentrates (liquid or solid) for water-based flavoured drinks Fortified wine and liquor wine Aromatized wine Spirituous beverages Other alcoholic beverages (e.g., beer, wine or spirit coolers, etc.)

GMP GMP 8.2 mg/kg GMP GMP 20 mg/kg 300 mg/kg GMP 35 mg/kg GMP GMP GMP 4.41 mg/kg 1000 mg/kg 1000 mg/kg 15 mg/kg GMP 30 mg/kg GMP GMP GMP 30 mg/kg GMP GMP 30 mg/kg 100 mg/kg 20 mg/kg 5 mg/kg GMP GMP GMP 100 mg/kg GMP GMP GMP GMP Notes 1&2 Note 8

CARAMEL COLOUR, CLASS III ADI: 200 mg/kg bw Caramel Colour, Class III - Ammonia Process Function: INS 150c 150c 150c 150c 150c 150c 150c 150c 150c 150c 150c 150c 150c 150c 150c 150c 150c 150c 150c 150c 150c 150c 150c 150c 150c 150c 150c 150c 150c 150c 150c 150c 150c Colour Food Cat. No. 01.1.2 01.2.1.1 01.2.1.2 01.2.2 01.3.2 01.4 01.5.2 01.6.1 01.6.2.2 01.6.3 01.6.4 01.6.5 01.7 02.2.1.1 02.4 03.0 04.1.1.2 04.1.2.3 04.1.2.4 04.1.2.5 04.1.2.6 04.1.2.7 04.1.2.8 04.1.2.9 04.1.2.11 04.2.1.2 04.2.2.3 04.2.2.4 04.2.2.5 04.2.2.6 05.1.2 05.2 05.3 150c Max Level 150 mg/kg 150 mg/kg 150 mg/kg GMP GMP GMP GMP GMP GMP GMP GMP GMP 2000 mg/kg GMP GMP 1000 mg/kg GMP GMP GMP GMP 500 mg/kg GMP 7500 mg/kg GMP 7500 mg/kg GMP 500 mg/kg GMP GMP GMP GMP GMP 20000 mg/kg Note 1 Note 1 Note 7 Notes

Food Category Dairy-based drinks, flavoured and/or fermented (e.g., chocolate milk, cocoa, eggnog) Fermented milks, not heat-treated after fermentation Fermented milks, heat-treated after fermentation Renneted milk Beverage whiteners Cream (plain) and the like Milk and cream powder analogues Unripened cheese Rind of ripened cheese Whey cheese Processed cheese Cheese analogues Dairy-based desserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt) Butter and concentrated butter Fat-based desserts (excluding dairy-based desserts) Edible ices, including sherbet and sorbet Surface-treated fruit Fruit in vinegar, oil or brine Canned or bottled (pasteurized) fruit Jams, jellies, marmelades Fruit-based spreads other than 4.1.2.5 (e.g., chutney) Candied fruit Fruit preparations, including pulp and fruit toppings Fruit-based desserts, including fruitflavoured water-based desserts Fruit fillings for pastries Surface-treated vegetables Vegetables in vinegar, oil or brine Canned or bottled (pasteurized) vegetables Vegetable, nut and seed purees and spreads (e.g., peanut butter) Vegetable, nut and seed pulps and preparations other than 4.2.2.5 Cocoa-based spreads, including fillings Sugar-based confectionery other than 5.1, 5.3 & 5.4, including hard & soft candy, nougats, etc. Chewing gum

Note 1

150c 150c 150c 150c 150c 150c 150c 150c 150c 150c 150c 150c 150c 150c 150c 150c 150c 150c 150c 150c 150c 150c 150c 150c 150c 150c 150c 150c 150c 150c 150c 150c 150c 150c 150c

05.4 06.3 06.5 07.1.1 07.2 08.1.1 08.1.2 08.2 08.3 08.4 09.1.1 09.1.2 09.2 09.3 09.4 10.1 10.4 11.2 12.2 12.3 12.4 12.5 12.6 12.7 12.9 13.0 14.1.2.3 14.1.3.2 14.1.3.4 14.1.4 14.2.1 14.2.2 14.2.3 14.2.4 14.2.6

Decorations (e.g., for fine bakery wares), toppings (non-fruit) and sweet sauces Breakfast cereals, including rolled oats Cereal and starch based desserts (e.g., rice pudding, tapioca pudding) Breads and rolls Fine bakery wares Fresh meat, poultry & game in whole pieces/cuts Fresh comminuted meat, poultry & game Processed meat, poultry & game products in whole pieces/cuts Processed comminuted meat, poultry & game products Edible casings (e.g., sausage casings) Fresh fish Fresh mollusks, crustaceans & echinoderms Processed fish & fish products, including mollusks, crustaceans & echinoderms Semi-preserved fish & fish products, including mollusks, crustaceans & echinoderms Fully preserved, including canned or fermented, fish & fish products, including mollusks, crustaceans & echinoderms Fresh eggs Egg-based desserts (e.g., custard) White & semi-white sugar, fructose, glucose, xylose; sugar solutions & syrups; (partially) inverted sugars Herbs, spices, seasonings (including salt substitutes) and condiments Vinegars Mustards Soups and broths Sauces and like products Salads (e.g., macaroni salad, potato salad) & sandwich spreads (excluding cocoa- & nut-based spreads) Protein products Foodstuffs intended for particular nutritional use Concentrates (liquid or solid) for fruit juice Canned or bottled (pasteurized) vegetable nectar Concentrates (liquid or solid) for vegetable nectar Water-based flavoured drinks, including sport or electrolyte drinks Beer and malt beverages Cider and perry Wines Fruit wine Spirituous beverages

GMP 6500 mg/kg GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP 500 mg/kg GMP GMP GMP GMP 1000 mg/kg GMP GMP 1500 mg/kg GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP Notes 1 &2

Note 1

Note 1

150c 150c 150c

14.3 15.0 16.0

Other alcoholic beverages (e.g., beer, wine or spirit coolers, etc.) Ready-to-eat savouries Composite foods (e.g., casseroles, mincemeat) - foods that could not be placed in categories 1-15

GMP GMP 1000 mg/kg

CARAMEL COLOUR, CLASS IV ADI: 200 mg/kg bw Caramel Colour, Class IV - Ammonia Sulphite Process Function: INS 150d 150d 150d 150d 150d 150d 150d 150d 150d 150d 150d 150d 150d 150d 150d 150d 150d 150d 150d 150d 150d 150d 150d 150d 150d 150d 150d 150d 150d 150d Colour Food Cat. No. 01.1.2 01.2.1.1 01.2.1.2 01.2.2 01.3.2 01.4 01.5.2 01.6.1 01.6.2.2 01.6.3 01.6.4 01.6.5 01.7 02.2.1.1 02.4 03.0 04.1.1.2 04.1.2.3 04.1.2.4 04.1.2.5 04.1.2.6 04.1.2.7 04.1.2.8 04.1.2.9 04.1.2.11 04.2.1.2 04.2.2.3 04.2.2.4 04.2.2.5 04.2.2.6 Food Category Dairy-based drinks, flavoured and/or fermented (e.g., chocolate milk, cocoa, eggnog) Fermented milks, not heat-treated after fermentation Fermented milks, heat-treated after fermentation Renneted milk Beverage whiteners Cream (plain) and the like Milk and cream powder analogues Unripened cheese Rind of ripened cheese Whey cheese Processed cheese Cheese analogues Dairy-based desserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt) Butter and concentrated butter Fat-based desserts (excluding dairy-based desserts) Edible ices, including sherbet and sorbet Surface-treated fruit Fruit in vinegar, oil or brine Canned or bottled (pasteurized) fruit Jams, jellies, marmelades Fruit-based spreads other than 4.1.2.5 (e.g., chutney) Candied fruit Fruit preparations, including pulp and fruit toppings Fruit-based desserts, including fruitflavoured water-based desserts Fruit fillings for pastries Surface-treated vegetables Vegetables in vinegar, oil or brine Canned or bottled (pasteurized) vegetables Vegetable, nut and seed purees and spreads (e.g., peanut butter) Vegetable, nut and seed pulps and 150d Max Level 150 mg/kg 150 mg/kg 150 mg/kg GMP GMP GMP GMP GMP GMP GMP 100 mg/kg GMP 2000 mg/kg GMP GMP 1000 mg/kg GMP GMP GMP 1500 mg/kg 500 mg/kg GMP 7500 mg/kg GMP 7500 mg/kg GMP 500 mg/kg GMP GMP GMP Note 1 Note 7 Notes

Note 1

150d 150d 150d 150d 150d 150d 150d 150d 150d 150d 150d 150d 150d 150d 150d 150d 150d 150d 150d 150d 150d 150d 150d 150d 150d 150d 150d 150d 150d 150d 150d

05.1.2 05.2 05.3 05.4 06.3 06.5 07.1.1 07.2.1 07.2.2 07.2.3 08.0 09.1 09.2 09.3 09.4 10.1 10.4 11.2 12.2 12.3 12.4 12.5.1 12.5.2 12.6 12.7 12.9 13.0 14.1.2.3 14.1.3.2 14.1.3.4 14.1.4

preparations other than 4.2.2.5 Cocoa-based spreads, including fillings Sugar-based confectionery other than 5.1, 5.3 & 5.4, including hard & soft candy, nougats, etc. Chewing gum Decorations (e.g., for fine bakery wares), toppings (non-fruit) and sweet sauces Breakfast cereals, including rolled oats Cereal and starch based desserts (e.g., rice pudding, tapioca pudding) Breads and rolls Cakes, cookies and pies (e.g., fruit-filled or custard types) Other fine bakery products (e.g., doughnuts, sweet rolls, scones & muffins) Mixes for fine bakery wares (e.g., cakes, pancakes) Meat and meat products, including poultry & game Fresh fish & fish products, including mollusks, crustaceans & echinoderms Processed fish & fish products, including mollusks, crustaceans & echinoderms Semi-preserved fish & fish products, including mollusks, crustaceans & echinoderms Fully preserved, including canned or fermented, fish & fish products, including mollusks, crustaceans & echinoderms Fresh eggs Egg-based desserts (e.g., custard) White & semi-white sugar, fructose, glucose, xylose; sugar solutions & syrups; (partially) inverted sugars Herbs, spices, seasonings (including salt substitutes) and condiments Vinegars Mustards Ready-to-eat soups and broths, including canned, bottled and frozen Mixes for soups and broths Sauces and like products Salads (e.g., macaroni salad, potato salad) & sandwich spreads (excluding cocoa- & nut-based spreads) Protein products Foodstuffs intended for particular nutritional use Concentrates (liquid or solid) for fruit juice Canned or bottled (pasteurized) vegetable nectar Concentrates (liquid or solid) for vegetable nectar Water-based flavoured drinks, including

GMP GMP 20000 mg/kg GMP 2500 mg/kg GMP GMP GMP 1200 mg/kg GMP GMP GMP GMP GMP 500 mg/kg GMP GMP GMP GMP GMP GMP 3000 mg/kg GMP 1500 mg/kg GMP GMP GMP GMP GMP GMP GMP Notes 1& 2

150d 150d 150d 150d 150d 150d 150d 150d

14.2.1 14.2.2 14.2.3 14.2.4 14.2.6 14.3 15.0 16.0

sport or electrolyte drinks Beer and malt beverages Cider and perry Wines Fruit wine Spirituous beverages Other alcoholic beverages (e.g., beer, wine or spirit coolers, etc.) Ready-to-eat savouries Composite foods (e.g., casseroles, mincemeat) - foods that could not be placed in categories 1-15

GMP GMP GMP GMP GMP 240 mg/kg GMP 1000 mg/kg

CARMINES ADI: 5 mg/kg bw Carmines (Including aluminium & calcium lakes of carminic acid) Function: INS 120 120 120 120 120 120 120 120 120 120 120 120 120 120 120 120 120 120 120 120 120 120 120 Colour Food Cat. No. 01.1.2 01.2.1.2 01.6.1 01.6.2.1 01.6.2.2 01.6.3 01.6.4 01.6.5 01.7 02.1 02.2 02.3 02.4 03.0 04.1.1.2 04.1.2.4 04.1.2.5 04.1.2.6 04.1.2.7 04.1.2.8 04.1.2.9 04.1.2.11 04.2.1.2 120

Food Category Dairy-based drinks, flavoured and/or fermented (e.g., chocolate milk, cocoa, eggnog) Fermented milks, heat-treated after fermentation Unripened cheese Total ripened cheese, includes rind Rind of ripened cheese Whey cheese Processed cheese Cheese analogues Dairy-based desserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt) Fats and oils essentially free from water Fat emulsions mainly of type water-in-oil Fat emulsions other than 2.2, including mixed and/or flavoured products based on fat emulsions Fat-based desserts (excluding dairy-based desserts) Edible ices, including sherbet and sorbet Surface-treated fruit Canned or bottled (pasteurized) fruit Jams, jellies, marmelades Fruit-based spreads other than 4.1.2.5 (e.g., chutney) Candied fruit Fruit preparations, including pulp and fruit toppings Fruit-based desserts, including fruitflavoured water-based desserts Fruit fillings for pastries Surface-treated vegetables

Max Level 150 mg/kg 20 mg/kg GMP 125 mg/kg GMP GMP 100 mg/kg GMP 150 mg/kg GMP GMP GMP 150 mg/kg 150 mg/kg 500 mg/kg 200 mg/kg 200 mg/kg 500 mg/kg 200 mg/kg 500 mg/kg 150 mg/kg GMP 500 mg/kg

Notes

Note 7 Note 1 Note 1 Note 1

Note 1

Note 1

120 120 120 120 120 120 120 120 120 120 120 120 120 120 120 120 120 120 120 120 120 120 120 120 120 120 120 120 120

04.2.2.3 04.2.2.5 04.2.2.6 05.1 05.2 05.3 05.4 06.3 06.4 06.5 06.6 07.2 08.1.1 08.1.2 08.2 08.3.1.1 08.3.1.2 08.3.1.3 08.3.2 08.3.3 08.4 09.1.1 09.1.2 09.2.1 09.2.2 09.2.3 09.2.4.1 09.2.4.2 09.2.4.3

Vegetables in vinegar, oil or brine Vegetable, nut and seed purees and spreads (e.g., peanut butter) Vegetable, nut and seed pulps and preparations other than 4.2.2.5 Cocoa products and chocolate products, including imitations and chocolate substitutes Sugar-based confectionery other than 5.1, 5.3 & 5.4, including hard & soft candy, nougats, etc. Chewing gum Decorations (e.g., for fine bakery wares), toppings (non-fruit) and sweet sauces Breakfast cereals, including rolled oats Pastas and noodles Cereal and starch based desserts (e.g., rice pudding, tapioca pudding) Batters (e.g., for breading or batters for fish or poultry) Fine bakery wares Fresh meat, poultry & game in whole pieces/cuts Fresh comminuted meat, poultry & game Processed meat, poultry & game products in whole pieces/cuts Comminuted meat, poultry & game products, non-heat treated, cured (including salted) Comminuted meat, poultry & game products, non-heat treated, cured (including salted) & dried Comminuted meat, poultry & game products, non-heat treated, fermented Comminuted meat, poultry & game products, heat-treated Comminuted meat, poultry & game products, frozen Edible casings (e.g., sausage casings) Fresh fish Fresh mollusks, crustaceans & echinoderms Frozen fish, fish fillets & fish products, including mollusks, crustaceans & echinoderms Frozen battered fish, fish fillets & fish products, including mollusks, crustaceans & echinoderms Frozen minced & creamed fish products, including mollusks, crustaceans & echinoderms Cooked fish & fish products Cooked mollusks, crustaceans & echinoderms Fried fish & fish products, including mollusks, crustaceans & echinoderms

500 mg/kg 100 mg/kg 200 mg/kg 130 mg/kg 300 mg/kg 1020 mg/kg 500 mg/kg 200 mg/kg GMP 150 mg/kg GMP 200 mg/kg 500 mg/kg 1000 mg/kg 500 mg/kg 1000 mg/kg 100 mg/kg 100 mg/kg 100 mg/kg 500 mg/kg 500 mg/kg 300 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 250 mg/kg 500 mg/kg Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1

120 120 120 120 120 120 120 120 120 120 120 120 120 120 120 120 120 120 120 120 120 120 120 120 120 120 120

09.2.5 09.3.1 09.3.2 09.3.3 09.3.4 09.4 10.1 10.4 12.4 12.5 12.6 12.9 13.3 13.4 13.6 14.1.2.1 14.1.3.1 14.1.4 14.2.2 14.2.3.3 14.2.3.4 14.2.4 14.2.6 14.3 15.1 15.2 16.0

Smoked, dried, fermented and/or salted fish & fish prods, including mollusks, crustaceans & echinoderms Fish & fish products, including mollusks, crustaceans & echinoderms, marinated and/or in jelly Fish & fish products, including mollusks, crustaceans & echinoderms, pickled and/or in brine Salmon substitutes, caviar and other fish roe products Semi-preserved fish & fish products, including mollusks, crustaceans & echinodems other than 9.3.1-9.3.3 Fully preserved, including canned or fermented, fish & fish products, including mollusks, crustaceans & echinoderms Fresh eggs Egg-based desserts (e.g., custard) Mustards Soups and broths Sauces and like products Protein products Dietetic foods intended for special medical purposes Dietetic formulae for slimming purposes and weight reduction Food supplements Canned or bottled (pasteurized) fruit juice Canned or bottled (pasteurized) fruit nectar Water-based flavoured drinks, including sport or electrolyte drinks Cider and perry Fortified wine and liquor wine Aromatized wine Fruit wine Spirituous beverages Other alcoholic beverages (e.g., beer, wine or spirit coolers, etc.) Snacks - potato, cereal flour or starch based (from roots & tubers, pulses & legumes) nuts, including coated nuts and Processed nut mixtures (with, e.g., dried fruit) Composite foods (e.g., casseroles, mincemeat) - foods that could not be placed in categories 1-15

100 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 150 mg/kg 300 mg/kg 50 mg/kg 500 mg/kg 100 mg/kg 50 mg/kg 50 mg/kg 300 mg/kg GMP GMP 1000 mg/kg 200 mg/kg GMP 200 mg/kg 200 mg/kg 200 mg/kg GMP 200 mg/kg 100 mg/kg 500 mg/kg Notes &2 1 Note 1 Note 1 Note 1

CARNAUBA WAX ADI: 7 mg/kg bw Function: INS 903 Bulking Agent Food Food Category Cat. No. 04.1.1.2 Surface-treated fruit Max Level GMP Notes

903 903 903 903 903 903 903 903 903

04.1.2 05.1 05.2 05.3 05.4 07.0 12.6 14.1.2.1 14.1.4

Processed fruit Cocoa products and chocolate products, including imitations & chocolate substitutes Sugar-based confectionery other than 5.1, 5.3 & 5.4, including hard & soft candy, nougats, etc. Chewing gum Decorations (e.g., for fine bakery wares), toppings (non-fruit) and sweet sauces Bakery wares Sauces and like products Canned or bottled (pasteurized) fruit juice Water-based flavoured drinks, including sport or electrolyte drinks

GMP 400 mg/kg 400 mg/kg 100000 mg/kg GMP GMP GMP GMP 100 mg/kg

CAROTENOIDS ADI: 5 mg/kg bw Beta-Carotene (Synthetic) Beta-Apo-8-Carotenal Beta-Apo-8-Carotenoic Acid, Methyl or Ethyl Ester Function: INS 160ai 160e,f 160ai 160ai 160ai 160ai 160ai 160ai 160e,f 160ai 160e,f 160ai,e,f 160ai 160ai,e,f 160ai 160e,f 160ai 160e,f 160ai 160e,f 160ai,e,f 160ai Colour Food Cat. No. 01.1.2 01.1.2 01.2.1.1 01.2.2 01.3.2 01.4 01.5.2 01.6.1 01.6.1 01.6.2.1 01.6.2.1 01.6.2.2 01.6.2.3 01.6.3 01.6.4 01.6.4 01.6.5 01.6.5 01.7 01.7 02.1 02.2.1 160ai 160e 160f Max Level 100 mg/kg 150 mg/kg 100 mg/kg GMP GMP GMP GMP GMP 35 mg/kg 600 mg/kg 35 mg/kg GMP GMP GMP GMP 200 mg/kg GMP GMP 200 mg/kg 150 mg/kg 25 mg/kg 100 mg/kg Notes

Food Category Dairy-based drinks, flavoured and/or fermented (e.g., chocolate milk, cocoa, eggnog) Dairy-based drinks, flavoured and/or fermented (e.g., chocolate milk, cocoa, eggnog) Fermented milks, not heat-treated after fermentation Renneted milk Beverage whiteners Cream (plain) and the like Milk and cream powder analogues Unripened cheese Unripened cheese Total ripened cheese, includes rind Total ripened cheese, includes rind Rind of ripened cheese Cheese powder (for reconstitution; e.g., for cheese sauces) Whey cheese Processed cheese Processed cheese Cheese analogues Cheese analogues Dairy-based desserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt) Dairy-based desserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt) Fats and oils essentially free from water Emulsions containing at least 80% fat

Note 9 Note 9

Note 1

Note 1

160e,f 160e,f 160ai,e 160ai 160ai,e,f 160e,f 160ai 160e,f 160ai 160e,f 160ai 160ai 160e,f 160ai 160e,f 160ai,e,f 160ai 160e,f 160ai 160e,f 160ai 160e,f 160ai 160e,f 160ai 160e,f 160ai,e,f 160ai 160e,f 160ai 160ai 160e,f 160ai 160e,f 160ai 160e,f

02.2.1.1 02.2.1.2 02.2.2 02.3 02.3 02.4 03.0 03.0 04.1.1.2 04.1.1.2 04.1.2.3 04.1.2.4 04.1.2.4 04.1.2.5 04.1.2.5 04.1.2.6 04.1.2.7 04.1.2.7 04.1.2.8 04.1.2.8 04.1.2.9 04.1.2.9 04.1.2.11 04.1.2.11 04.2.1.2 04.2.1.2 04.2.2.3 04.2.2.4 04.2.2.4 04.2.2.5 04.2.2.6 04.2.2.6 05.1 05.1 05.2 05.2

Butter and concentrated butter Margarine and similar products (e.g., buttermargarine blends) Emulsions containing less than 80% fat (e.g., minarine) Fat emulsions other than 2.2, including mixed and/or flavoured products based on fat emulsions Fat emulsions other than 2.2, including mixed and/or flavoured products based on fat emulsions Fat-based desserts (excluding dairy-based desserts) Edible ices, including sherbet and sorbet Edible ices, including sherbet and sorbet Surface-treated fruit Surface-treated fruit Fruit in vinegar, oil or brine Canned or bottled (pasteurized) fruit Canned or bottled (pasteurized) fruit Jams, jellies, marmelades Jams, jellies, marmelades Fruit-based spreads other than 4.1.2.5 (e.g., chutney) Candied fruit Candied fruit Fruit preparations, including pulp and fruit toppings Fruit preparations, including pulp and fruit toppings Fruit-based desserts, including fruit-flavoured water-based desserts Fruit-based desserts, including fruit-flavoured water-based desserts Fruit fillings for pastries Fruit fillings for pastries Surface-treated vegetables Surface-treated vegetables Vegetables in vinegar, oil or brine Canned or bottled (pasteurized) vegetables Canned or bottled (pasteurized) vegetables Vegetable, nut and seed purees and spreads (e.g., peanut butter) Vegetable, nut and seed pulps and preparations other than 4.2.2.5 Vegetable, nut and seed pulps and preparations other than 4.2.2.5 Cocoa products and chocolate products, including imitations and chocolate substitutes Cocoa products and chocolate products, including imitations and chocolate substitutes Sugar-based confectionery other than 5.1, 5.3 & 5.4, including hard & soft candy, nougats, etc. Sugar-based confectionery other than 5.1, 5.3 & 5.4, including hard & soft candy,

35 mg/kg 25 mg/kg 25 mg/kg GMP GMP 150 mg/kg 200 mg/kg 150 mg/kg GMP 500 mg/kg GMP 100 mg/kg 200 mg/kg 200 mg/kg 500 mg/kg 500 mg/kg GMP 200 mg/kg 4 mg/kg 500 mg/kg GMP 150 mg/kg 4 mg/kg GMP GMP 500 mg/kg 500 mg/kg 100 mg/kg 200 mg/kg GMP GMP 200 mg/kg 120 mg/kg 300 mg/kg 120 mg/kg 300 mg/kg

Note 9

Note 1 Note 1

Note 1 Note 1

160ai,e,f 160ai 160e,f 160ai 160e,f 160ai,e,f 160ai 160e,f 160ai,e,f 160e,f 160ai 160e,f 160e,f 160ai 160ai 160ai 160ai 160ai 160ai 160ai 160ai 160ai 160ai 160e,f 160e,f 160ai 160e,f 160ai,e 160f 160ai

05.3 05.4 05.4 06.3 06.3 06.4 06.5 06.5 06.6 07.1.1 07.2 07.2 08.0 08.1.1 08.1.2 08.2 08.3.1.1 08.3.1.2 08.3.1.3 08.3.2 08.3.3 08.4 09.1 09.1.1 09.1.2 09.2.1 09.2.1 09.2.2 09.2.2 09.2.3

nougats, etc. Chewing gum Decorations (e.g., for fine bakery wares), toppings (non-fruit) and sweet sauces Decorations (e.g., for fine bakery wares), toppings (non-fruit) and sweet sauces Breakfast cereals, including rolled oats Breakfast cereals, including rolled oats Pastas and noodles Cereal and starch based desserts (e.g., rice pudding, tapioca pudding) Cereal and starch based desserts (e.g., rice pudding, tapioca pudding) Batters (e.g., for breading or batters for fish or poultry) Breads and rolls Fine bakery wares Fine bakery wares Meat and meat products, including poultry & game Fresh meat, poultry & game in whole pieces/cuts Fresh comminuted meat, poultry & game Processed meat, poultry & game products in whole pieces/cuts Comminuted meat, poultry & game products, non-heat treated, cured (including salted) Comminuted meat, poultry & game products, non-heat treated, cured (including salted) & dried Comminuted meat, poultry & game products, non-heat treated, fermented Comminuted meat, poultry & game products, heat-treated Comminuted meat, poultry & game products, frozen Edible casings (e.g., sausage casings) Fresh fish & fish products, including mollusks, crustaceans & echinoderms Fresh fish Fresh mollusks, crustaceans & echinoderms Frozen fish, fish fillets & fish products, including mollusks, crustaceans & echinoderms Frozen fish, fish fillets & fish products, including mollusks, crustaceans & echinoderms Frozen battered fish, fish fillets & fish products, including mollusks, crustaceans & echinoderms Frozen battered fish, fish fillets & fish products, including mollusks, crustaceans & echinoderms Frozen minced & creamed fish products, including mollusks, crustaceans & echinoderms

500 mg/kg GMP 500 mg/kg GMP 200 mg/kg GMP GMP 150 mg/kg GMP 35 mg/kg GMP 200 mg/kg 500 mg/kg GMP 1000 mg/kg GMP 1000 mg/kg 20 mg/kg 20 mg/kg 20 mg/kg GMP GMP GMP 300 mg/kg 500 mg/kg GMP 500 mg/kg 100 mg/kg 500 mg/kg GMP Note 10 Note 1 Note 1 Note 9 Note 1

160e,f 160ai 160e,f 160e,f 160e,f 160ai 160e,f 160ai 160e,f 160e,f 160e,f 160e,f 160ai,e,f 160ai,e,f 160ai 160ai 160e,f 160e,f 160ai 160e,f 160ai 160e,f 160e,f 160ai 160ai 160e,f 160ai 160ai

09.2.3 09.2.4 09.2.4.1 09.2.4.2 09.2.4.3 09.2.5 09.2.5 09.3 09.3.1 09.3.2 09.3.3 09.3.4 09.4 10.1 10.2 10.4 10.4 11.2 12.2 12.2 12.4 12.4 12.5 12.5.1 12.5.2 12.6 12.6.1 12.6.2

Frozen minced & creamed fish products, including mollusks, crustaceans & echinoderms Cooked and/or fried fish & fish products, including mollusks, crustaceans & echinoderms Cooked fish & fish products Cooked mollusks, crustaceans & echinoderms Fried fish & fish products, including mollusks, crustaceans & echinoderms Smoked, dried, fermented and/or salted fish & fish prods, including mollusks, crustaceans & echinoderms Smoked, dried, fermented and/or salted fish & fish prods, including mollusks, crustaceans & echinoderms Semi-preserved fish & fish products, including mollusks, crustaceans & echinoderms products, including mollusks, Fish & fish crustaceans & echinoderms, marinated and/or in jelly Fish & fish products, including mollusks, crustaceans & echinoderms, pickled and/or in brine Salmon substitutes, caviar and other fish roe products Semi-preserved fish & fish products, including mollusks, crustaceans & echinodems other than 9.3.1-9.3.3 Fully preserved, including canned or fermented, fish & fish products, including mollusks, crustaceans & echinoderms Fresh eggs Egg products Egg-based desserts (e.g., custard) Egg-based desserts (e.g., custard) White & semi-white sugar, fructose, glucose, xylose; sugar solutions & syrups; (partially) inverted sugars Herbs, spices, seasonings (including salt substitutes) and condiments Herbs, spices, seasonings (including salt substitutes) and condiments Mustards Mustards Soups and broths Ready-to-eat soups and broths, including canned, bottled and frozen Mixes for soups and broths Sauces and like products Emulsified sauces (e.g., mayonnaise, salad dressing) Non-emulsified sauces (e.g., ketchup, cheese sauce, cream sauce, brown gravy)

500 mg/kg GMP 500 mg/kg 250 mg/kg 500 mg/kg GMP 500 mg/kg GMP 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg GMP GMP GMP 150 mg/kg 35 mg/kg GMP 500 mg/kg GMP 300 mg/kg 300 mg/kg 200 mg/kg 30 mg/kg 500 mg/kg 100 mg/kg GMP

Note 1

Note 1

Note 1 Note 1

Note &2

Note 9

Note 3

160ai 160ai 160ai 160e,f 160ai 160e,f 160e,f 160e,f 160e,f 160e,f 160e,f 160ai,e,f 160e,f 160ai 160ai 160ai,e,f 160ai 160e,f 160ai 160ai 160e,f 160ai 160e,f 160ai 160e,f 160ai 160e,f 160ai 160e,f 160ai 160e,f 160ai 160e,f

12.6.3 12.7 12.9 12.9 13.0 13.1 13.2 13.3 13.4 13.5 13.6 14.1.2.1 14.1.2.3 14.1.3.2 14.1.3.4 14.1.4 14.2.2 14.2.2 14.2.3.2 14.2.3.4 14.2.3.4 14.2.4 14.2.4 14.2.6 14.2.6 14.3 14.3 15.1 15.1 15.2 15.2 16.0 16.0

Mixes for sauces and gravies Salads (e.g., macaroni salad, potato salad) & sandwich spreads (excluding cocoa- & nutbased spreads) Protein products Protein products Foodstuffs intended for particular nutritional use Infant formulae and follow-on formulae Foods for young children (weaning foods) Dietetic foods intended for special medical purposes Dietetic formulae for slimming purposes and weight reduction Dietetic foods other than 13.1-13.4 Food supplements Canned or bottled (pasteurized) fruit juice Concentrates (liquid or solid) for fruit juice Canned or bottled (pasteurized) vegetable nectar Concentrates (liquid or solid) for vegetable nectar Water-based flavoured drinks, including sport or electrolyte drinks Cider and perry Cider and perry Sparkling and semi-sparkling wines Aromatized wine Aromatized wine Fruit wine Fruit wine Spirituous beverages Spirituous beverages Other alcoholic beverages (e.g., beer, wine or spirit coolers, etc.) Other alcoholic beverages (e.g., beer, wine or spirit coolers, etc.) Snacks - potato, cereal flour or starch based (from roots & tubers, pulses & legumes) Snacks - potato, cereal flour or starch based (from roots & tubers, pulses & legumes) Processed nuts, including coated nuts and nut mixtures (with, e.g., dried fruit) Processed nuts, including coated nuts and nut mixtures (with, e.g., dried fruit) Composite foods (e.g., casseroles, mincemeat) - foods that could not be placed in categories 1-15 Composite foods (e.g., casseroles, mincemeat) - foods that could not be placed in categories 1-15

GMP GMP GMP 100 mg/kg GMP 50 mg/kg 50 mg/kg 50 mg/kg 50 mg/kg 300 mg/kg 300 mg/kg GMP 35 mg/kg GMP GMP 100 mg/kg GMP 200 mg/kg GMP GMP 200 mg/kg GMP 200 mg/kg GMP 200 mg/kg GMP 200 mg/kg GMP 200 mg/kg GMP 100 mg/kg GMP 500 mg/kg

Note 9

CHLOROPHYLLS, COPPER COMPLEXES ADI: 15 mg/kg bw

Cholorphylls, Copper Complex Chlorophyllin Copper Complex, Sodium and Potassium Salts Function: INS 141i,ii 141i,ii 141i,ii 141i,ii 141i,ii 141i,ii 141i,ii 141i,ii 141i,ii 141i,ii 141i,ii 141i,ii 141i 141ii 141i,ii 141i 141ii 141i,ii 141i,ii 141i,ii 141i,ii 141i,ii 141i,ii 141i,ii 141i,ii 141i,ii 141i,ii 141i,ii 141i,ii 141i,ii 141i,ii 141i,ii 141i,ii 141i,ii 141i,ii 141i,ii 141i,ii Colour Food Cat. No. 01.1.2 01.2.2 01.3.2 01.4 01.5.2 01.6.1 01.6.2.1 01.6.2.2 01.6.2.3 01.6.3 01.6.4 01.6.5 01.7 01.7 02.0 03.0 03.0 04.1.1.2 04.1.2.1 04.1.2.2 04.1.2.3 04.1.2.4 04.1.2.5 04.1.2.6 04.1.2.7 04.1.2.8 04.1.2.9 04.1.2.10 04.1.2.11 04.1.2.12 04.2.1.2 04.2.2.1 04.2.2.2 04.2.2.3 04.2.2.4 04.2.2.5 04.2.2.6 Food Category

141i 141ii Max Level GMP GMP GMP GMP GMP GMP 15 mg/kg GMP GMP GMP GMP GMP 200 mg/kg GMP GMP 200 mg/kg 100 mg/kg GMP 100 mg/kg 100 mg/kg 100 mg/kg 100 mg/kg 200 mg/kg 500 mg/kg 100 mg/kg 100 mg/kg 100 mg/kg 100 mg/kg 100 mg/kg 100 mg/kg GMP 100 mg/kg 150 mg/kg 500 mg/kg 100 mg/kg 100 mg/kg 100 mg/kg Notes

Dairy-based drinks, flavoured and/or fermented (e.g., chocolate milk, cocoa, eggnog) Renneted milk Beverage whiteners Cream (plain) and the like Milk and cream powder analogues Unripened cheese Total ripened cheese, includes rind Rind of ripened cheese Cheese powder (for reconstitution; e.g., for cheese sauces) Whey cheese Processed cheese Cheese analogues Dairy-based desserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt) Dairy-based desserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt) Fats and oils and fat emulsions (type water-in-oil) Edible ices, including sherbet and sorbet Edible ices, including sherbet and sorbet Surface-treated fruit Frozen fruit Dried fruit Fruit in vinegar, oil or brine Canned or bottled (pasteurized) fruit Jams, jellies, marmelades Fruit-based spreads other than 4.1.2.5 (e.g., chutney) Candied fruit Fruit preparations, including pulp and fruit toppings Fruit-based desserts, including fruitflavoured water-based desserts Fermented fruit products Fruit fillings for pastries Cooked or fried fruit Surface-treated vegetables Frozen vegetables Dried vegetables Vegetables in vinegar, oil or brine Canned or bottled (pasteurized) vegetables Vegetable, nut and seed purees and spreads (e.g., peanut butter) Vegetable, nut and seed pulps and

Note 1

Note 1

141i,ii 141i,ii 141ii 141i 141i 141i 141i 141i 141ii 141i,ii 141i,ii 141i,ii 141i,ii 141i,ii 141i,ii 141i,ii 141i,ii 141i,ii 141i,ii 141i,ii 141i,ii 141i,ii 141i,ii 141i,ii 141i,ii 141i 141ii 141i

04.2.2.7 04.2.2.8 05.1 05.1.1 05.1.2 05.1.3 05.1.4 05.2 05.2 05.3 05.4 06.3 06.4 06.5 06.6 07.2.1 07.2.2 07.2.3 08.0 09.1 09.2.1 09.2.2 09.2.3 09.2.4.1 09.2.4.2 09.2.4.3 09.2.4.3 09.2.5

preparations other than 4.2.2.5 Fermented vegetable products Cooked or fried vegetables Cocoa products and chocolate products, including imitations and chocolate substitutes Cocoa mixes (powders and syrups) Cocoa-based spreads, including fillings Cocoa and chocolate products other than 5.1.1, 5.1.2 & 5.1.4 (e.g., milk chocolate bar, chocolate flakes) Imitation chocolate, chocolate substitute products Sugar-based confectionery other than 5.1, 5.3 & 5.4, including hard & soft candy, nougats, etc. Sugar-based confectionery other than 5.1, 5.3 & 5.4, including hard & soft candy, nougats, etc. Chewing gum Decorations (e.g., for fine bakery wares), toppings (non-fruit) and sweet sauces Breakfast cereals, including rolled oats Pastas and noodles Cereal and starch based desserts (e.g., rice pudding, tapioca pudding) Batters (e.g., for breading or batters for fish or poultry) Cakes, cookies and pies (e.g., fruit-filled or custard types) Other fine bakery products (e.g., doughnuts, sweet rolls, scones & muffins) Mixes for fine bakery wares (e.g., cakes, pancakes) Meat and meat products, including poultry & game Fresh fish & fish products, including mollusks, crustaceans & echinoderms Frozen fish, fish fillets & fish products, including mollusks, crustaceans & echinoderms Frozen battered fish, fish fillets & fish products, including mollusks, crustaceans & echinoderms Frozen minced & creamed fish products, including mollusks, crustaceans & echinoderms Cooked fish & fish products Cooked mollusks, crustaceans & echinoderms Fried fish & fish products, including mollusks, crustaceans & echinoderms Fried fish & fish products, including mollusks, crustaceans & echinoderms Smoked, dried, fermented and/or salted

100 mg/kg 100 mg/kg 30 mg/kg GMP GMP 1 mg/kg GMP GMP 700 mg/kg 700 mg/kg GMP GMP GMP GMP GMP 6.4 mg/kg GMP GMP GMP GMP GMP GMP GMP GMP GMP 30 mg/kg 40 mg/kg 30 mg/kg Note 1

141ii 141i,ii 141i,ii 141i,ii 141i,ii 141ii 141i,ii 141i,ii 141i,ii 141i,ii 141i,ii 141i,ii 141i,ii 141i,ii 141i,ii 141i,ii 141i,ii 141i,ii 141i,ii 141i,ii 141i,ii 141i,ii 141i,ii 141i,ii 141i,ii 141i,ii

09.2.5 09.3 09.4 10.1 10.4 11.2 12.2 12.4 12.5.1 12.5.2 12.6 12.7 12.9 13.0 14.1.2.1 14.1.3 14.1.4 14.2.2 14.2.3.2 14.2.3.3 14.2.3.4 14.2.4 14.2.6 14.3 15.0 16.0

fish & fish prods, including mollusks, crustaceans & echinoderms Smoked, dried, fermented and/or salted fish & fish prods, including mollusks, crustaceans & echinoderms Semi-preserved fish & fish products, including mollusks, crustaceans & echinoderms Fully preserved, including canned or fermented, fish & fish products, including mollusks, crustaceans & echinoderms Fresh eggs Egg-based desserts (e.g., custard) White & semi-white sugar, fructose, glucose, xylose; sugar solutions & syrups; (partially) inverted sugars Herbs, spices, seasonings (including salt substitutes) and condiments Mustards Ready-to-eat soups and broths, including canned, bottled and frozen Mixes for soups and broths Sauces and like products Salads (e.g., macaroni salad, potato salad) & sandwich spreads (excluding cocoa- & nut-based spreads) Protein products Foodstuffs intended for particular nutritional use Canned or bottled (pasteurized) fruit Fruit and vegetable nectars juice Water-based flavoured drinks, including sport or electrolyte drinks Cider and perry Sparkling and semi-sparkling wines Fortified wine and liquor wine Aromatized wine Fruit wine Spirituous beverages Other alcoholic beverages (e.g., beer, wine or spirit coolers, etc.) Ready-to-eat savouries Composite foods (e.g., casseroles, mincemeat) - foods that could not be placed in categories 1-15

40 mg/kg GMP 500 mg/kg GMP GMP 64 mg/kg GMP GMP 400 mg/kg 30 mg/kg GMP GMP GMP GMP GMP GMP 300 mg/kg GMP GMP GMP GMP GMP GMP GMP GMP GMP Note 3 Notes 1 & 2

CURCUMIN ADI: 1 mg bw Function: INS 100i Colour Food Cat. No. 01.1.2 Food Category Dairy-based drinks, flavoured fermented (e.g., chocolate milk, eggnog) and/or cocoa, Max Level 150 mg/kg Notes

100i 100i 100i 100i 100i 100i 100i 100i 100i 100i 100i 100i 100i 100i 100i 100i 100i 100i 100i 100i 100i 100i 100i 100i 100i 100i 100i 100i 100i 100i 100i 100i 100i 100i 100i 100i 100i 100i

01.6.1 01.6.2.1 01.6.2.2 01.6.3 01.6.4 01.6.5 01.7 01.8 02.1 02.2.1.1 02.2.1.2 02.2.2 02.3 02.4 03.0 04.1.1.2 04.1.2.4 04.1.2.5 04.1.2.6 04.1.2.7 04.1.2.8 04.1.2.9 04.1.2.11 04.2.1.2 04.2.2.2 04.2.2.3 04.2.2.4 04.2.2.5 04.2.2.6 05.1 05.2 05.3 05.4 06.3 06.4 06.5 06.6 07.2

Unripened cheese Total ripened cheese, includes rind Rind of ripened cheese Whey cheese Processed cheese Cheese analogues Dairy-based desserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt) Whey and whey products, excluding whey cheese Fats and oils essentially free from water Butter and concentrated butter Margarine and similar products (e.g., buttermargarine blends) Emulsions containing less than 80% fat (e.g., minarine) Fat emulsions other than 2.2, including mixed and/or flavoured products based on fat emulsions Fat-based desserts (excluding dairy-based desserts) Edible ices, including sherbet and sorbet Surface-treated fruit Canned or bottled (pasteurized) fruit Jams, jellies, marmelades Fruit-based spreads other than 4.1.2.5 (e.g., chutney) Candied fruit Fruit preparations, including pulp and fruit toppings Fruit-based desserts, including fruit-flavoured water-based desserts Fruit fillings for pastries Surface-treated vegetables Dried vegetables Vegetables in vinegar, oil or brine Canned or bottled (pasteurized) vegetables Vegetable, nut and seed purees and spreads (e.g., peanut butter) Vegetable, nut and seed pulps and preparations other than 4.2.2.5 Cocoa products and chocolate products, including imitations and chocolate substitutes Sugar-based confectionery other than 5.1, 5.3 & 5.4, including hard & soft candy, nougats, etc. Chewing gum Decorations (e.g., for fine bakery wares), toppings (non-fruit) and sweet sauces Breakfast cereals, including rolled oats Pastas and noodles Cereal and starch based desserts (e.g., rice pudding, tapioca pudding) Batters (e.g., for breading or batters for fish or poultry) Fine bakery wares

GMP GMP GMP GMP 200 mg/kg GMP 150 mg/kg GMP 5 mg/kg GMP 5 mg/kg 5 mg/kg GMP 150 mg/kg 150 mg/kg 500 mg/kg 200 mg/kg 500 mg/kg 500 mg/kg 200 mg/kg 500 mg/kg 150 mg/kg GMP 500 mg/kg GMP 500 mg/kg 200 mg/kg GMP 200 mg/kg 300 mg/kg 300 mg/kg 700 mg/kg 500 mg/kg 200 mg/kg GMP 150 mg/kg GMP 200 mg/kg

Note 1 Note 1 Note 1

Note 11 Note 11 Note 11

Note 1

Note 1

100i 100i 100i 100i 100i 100i 100i 100i 100i 100i 100i 100i 100i 100i 100i 100i 100i 100i 100i 100i 100i 100i 100i 100i 100i 100i 100i 100i

08.1.1 08.1.2 08.2 08.3.1.1 08.3.1.2 08.3.1.3 08.3.2 08.3.3 08.4 09.1.1 09.1.2 09.2.1 09.2.2 09.2.3 09.2.4.1 09.2.4.2 09.2.4.3 09.2.5 09.3.1 09.3.2 09.3.3 09.3.4 09.4 10.1 10.4 12.2 12.4 12.5

Fresh meat, poultry & game in whole pieces/cuts Fresh comminuted meat, poultry & game Processed meat, poultry & game products in whole pieces/cuts Comminuted meat, poultry & game products, non-heat treated, cured (including salted) Comminuted meat, poultry & game products, non-heat treated, cured (including salted) & dried Comminuted meat, poultry & game products, non-heat treated, fermented Comminuted meat, poultry & game products, heat-treated Comminuted meat, poultry & game products, frozen Edible casings (e.g., sausage casings) Fresh fish Fresh mollusks, crustaceans & echinoderms Frozen fish, fish fillets & fish products, including mollusks, crustaceans & Frozen battered fish, fish fillets & fish echinoderms products, including mollusks, crustaceans & echinoderms Frozen minced & creamed fish products, including mollusks, crustaceans & echinoderms Cooked fish & fish products Cooked mollusks, crustaceans & echinoderms Fried fish & fish products, including mollusks, crustaceans & echinoderms Smoked, dried, fermented and/or salted fish & fish prods, including mollusks, crustaceans & echinoderms Fish & fish products, including mollusks, crustaceans & echinoderms, marinated and/or in jelly Fish & fish products, including mollusks, crustaceans & echinoderms, pickled and/or in brine Salmon substitutes, caviar and other fish roe products Semi-preserved fish & fish products, including mollusks, crustaceans & echinodems other than 9.3.1-9.3.3 Fully preserved, including canned or fermented, fish & fish products, including mollusks, crustaceans & echinoderms Fresh eggs Egg-based desserts (e.g., custard) Herbs, spices, seasonings (including salt substitutes) and condiments Mustards Soups and broths

500 mg/kg 1000 mg/kg 500 mg/kg 1000 mg/kg 20 mg/kg 20 mg/kg 20 mg/kg 500 mg/kg 500 mg/kg 300 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 250 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg GMP 150 mg/kg 500 mg/kg 300 mg/kg 300 mg/kg

Note 1

Note 1

Note 1 Note 1 Note 1 Note 1 Note 1

Note 1

Note 1 Note 1

Notes 1 &2

100i 100i 100i 100i 100i 100i 100i 100i 100i 100i 100i 100i 100i 100i 100i 100i 100i 100i 100i 100i

12.6 12.9 13.1 13.2 13.3 13.4 13.5 13.6 14.1.2.1 14.1.3.1 14.1.4 14.2.2 14.2.3.3 14.2.3.4 14.2.4 14.2.6 14.3 15.1 15.2 16.0

Sauces and like products Protein products Infant formulae and follow-on formulae Foods for young children (weaning foods) Dietetic foods intended for special medical purposes Dietetic formulae for slimming purposes and weight reduction Dietetic foods other than 13.1-13.4 Food supplements Canned or bottled (pasteurized) fruit juice Canned or bottled (pasteurized) fruit nectar Water-based flavoured drinks, including sport or electrolyte drinks Cider and perry Fortified wine and liquor wine Aromatized wine Fruit wine Spirituous beverages Other alcoholic beverages (e.g., beer, wine or spirit coolers, etc.) Snacks - potato, cereal flour or starch based (from roots & tubers, pulses & legumes) Processed nuts, including coated nuts and nut mixtures (with, e.g., dried fruit) Composite foods (e.g., casseroles, mincemeat) - foods that could not be placed in categories 1-15

500 mg/kg 100 50 mg/kg 50 mg/kg 50 mg/kg 50 mg/kg 300 mg/kg 300 mg/kg GMP GMP 100 mg/kg 200 mg/kg GMP 200 mg/kg 200 mg/kg 200 mg/kg 200 mg/kg 200 mg/kg 100 mg/kg 500 mg/kg

DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL ADI: 50 mg/kg bw Function: INS 472e 472e 472e 472e 472e 472e 472e 472e 472e 472e 472e 472e Emulsifie r Food Cat. No. 01.1.1.2 01.1.2 01.2.1.2 01.2.2 01.3.2 01.4.3 01.4.4 01.5.1 01.7 02.1 02.2 02.3

Food Category Buttermilk (plain) Dairy-based drinks, flavoured and/or fermented (e.g., chocolate milk, cocoa, eggnog) Fermented milks, heat-treated after fermentation Renneted milk Beverage whiteners Clotted cream Cream analogues Milk powder and cream powder Dairy-based desserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt) Fats and oils essentially free from water Fat emulsions mainly of type water-in-oil Fat emulsions other than 2.2, including mixed and/or flavoured products based on fat

Max Level GMP GMP GMP GMP GMP GMP GMP 10000 mg/kg 10000 mg/kg GMP 10000 mg/kg GMP

Notes

472e 472e 472e 472e 472e 472e 472e 472e 472e 472e 472e 472e 472e 472e 472e 472e 472e 472e 472e 472e 472e 472e 472e 472e 472e 472e 472e 472e 472e 472e 472e 472e 472e 472e 472e

02.4 03.0 04.1.1.2 04.1.2.2 04.1.2.3 04.1.2.6 04.1.2.7 04.1.2.8 04.1.2.9 04.1.2.10 04.1.2.12 04.2.1.2 04.2.2.2 04.2.2.3 04.2.2.6 04.2.2.7 04.2.2.8 05.1 05.2 05.3 05.4 06.5 06.6 07.0 08.0 09.0 10.2.3 10.4 11.2 12.2 12.3 12.5 12.6 12.7 12.9

emulsions Fat-based desserts (excluding dairy-based desserts) Edible ices, including sherbet and sorbet Surface-treated fruit Dried fruit Fruit in vinegar, oil or brine Fruit-based spreads other than 4.1.2.5 (e.g., chutney) Candied fruit Fruit preparations, including pulp and fruit toppings Fruit-based desserts, including fruit-flavoured water-based desserts Fermented fruit products Cooked or fried fruit Surface-treated vegetables Dried vegetables Vegetables in vinegar, oil or brine Vegetable, nut and seed pulps and preparations other than 4.2.2.5 Fermented vegetable products Cooked or fried vegetables Cocoa products and chocolate products, including imitations & chocolate substitutes Sugar-based confectionery other than 5.1, 5.3 & 5.4, including hard & soft candy, nougats, etc. Chewing gum Decorations (e.g., for fine bakery wares), toppings (non-fruit) and sweet sauces Cereal and starch based desserts (e.g., rice pudding, tapioca pudding) Batters (e.g., for breading or batters for fish or poultry) Bakery wares Meat and meat products, including poultry & game Fish & fish products, including mollusks, crustaceans & echinoderms Dried and/or heat coagulated egg products Egg-based desserts (e.g., custard) Other sugars and syrups (e.g., brown sugar, maple syrup) Herbs, spices, seasonings (including salt substitutes) and condiments Vinegars Soups and broths Sauces and like products Salads (e.g., macaroni salad, potato salad) & sandwich spreads (excluding cocoa- & nutbased spreads) Protein products

GMP 10000 mg/kg GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP 10000 mg/kg 10000 mg/kg 50000 mg/kg 10000 mg/kg GMP GMP 10000 mg/kg GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP

Note 1

Note 1

472e 472e 472e 472e 472e 472e 472e 472e 472e 472e 472e 472e 472e

13.3 13.4 13.5 13.6 14.1.2.2 14.1.2.4 14.1.4 14.1.5 14.2.2 14.2.3.4 14.2.4 14.2.6 15.0

Dietetic foods intended for special medical purposes Dietetic formulae for slimming purposes and weight reduction Dietetic foods other than 13.1-13.4 Food supplements Canned or bottled (pasteurized) vegetable juice Concentrates (liquid or solid) for vegetable juice Water-based flavoured drinks, including sport or electrolyte drinks Coffee, coffee substitutes, tea, herbal infusions & other hot cereal beverages, excluding cocoa Cider and perry Aromatized wine Fruit wine Spirituous beverages Ready-to-eat savouries

GMP GMP GMP GMP GMP GMP 1000 mg/kg GMP GMP GMP GMP GMP GMP

DIOCTYL SODIUM SULFOSUCCINATE ADI: 0.1 mg/kg bw Function: INS 480 480 480 480 480 480 480 480 EDTAs ADI: 2.5 mg/kg bw Calcium Disodium Ethylene Diamine Tetra Acetate Disodium Ethylene Diamine Tetra Acetate Function: INS 385 385 385 385 385 386 Max Level 100 mg/kg 100 mg/kg 220 mg/kg 310 mg/kg Notes Emulsifier Food Cat. No. 01.2 01.3.1 01.6.1 01.6.4 04.1.2.9 05.1.1 12.6.1 14.1.4 Food Category Fermented and renneted milk products (plain), excluding drinks Condensed milk (plain) Unripened cheese Processed cheese Fruit-based desserts, including fruitflavoured water-based desserts Cocoa mixes (powders and syrups) Emulsified sauces (e.g., mayonnaise, salad dressing) Water-based flavoured drinks, including sport or electrolyte drinks Max Level 25 mg/kg GMP 5000 mg/kg 5000 mg/kg 15 mg/kg 4000 mg/kg 5000 mg/kg 10 mg/kg Notes Note 13 Note 14 Note 15

Note 16

Colour Retention Agent Food Food Category Cat. No. 04.1.2.6 Fruit-based spreads other than 4.1.2.5 (e.g., chutney) 04.1.2.11 Fruit fillings for pastries 04.2.2.3 Vegetables in vinegar, oil or brine 04.2.2.4 Canned or bottled (pasteurized) vegetables

386 385 385 385, 386 385 385

04.2.2.4 09.4 12.2 12.6.1 14.1.4 14.2.6

Canned or bottled (pasteurized) vegetables Fully preserved, including canned or fermented, fish & fish products, including mollusks, crustaceans & echinoderms Herbs, spices, seasonings (including salt substitutes) and condiments Emulsified sauces (e.g., mayonnaise, salad dressing) Water-based flavoured drinks, including sport or electrolyte drinks Spirituous beverages

145 mg/kg 340 mg/kg 60 mg/kg GMP 50 mg/kg 25 mg/kg

ERYTHROSINE ADI: 0.1 mg/kg bw Function: INS 127 127 127 127 127 127 127 127 127 127 127 127 127 127 127 127 127 127 127 127 127 127 127 127 127 Colour Food Cat. No. 01.1.2 01.2.1.2 01.6.2.2 01.6.4 01.7 02.1.3 02.2.1.1 02.2.1.2 02.4 03.0 04.1.2.3 04.1.2.4 04.1.2.5 04.1.2.7 04.1.2.8 04.1.2.9 04.1.2.11 04.2.2.3 05.1.2 05.2 05.3 05.4 06.3 06.4 06.5 Food Category Dairy-based drinks, flavoured and/or fermented (e.g., chocolate milk, cocoa, eggnog) Fermented milks, heat-treated after fermentation Rind of ripened cheese Processed cheese Dairy-based desserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt) Lard, tallow, fish oil, and other animal fats Butter and concentrated butter Margarine and similar products (e.g., butter-margarine blends) Fat-based desserts (excluding dairy-based desserts) Edible ices, including sherbet and sorbet Fruit in vinegar, oil or brine Canned or bottled (pasteurized) fruit Jams, jellies, marmelades Candied fruit Fruit preparations, including pulp and fruit toppings Fruit-based desserts, including fruitflavoured water-based desserts Fruit fillings for pastries Vegetables in vinegar, oil or brine Cocoa-based spreads, including fillings Sugar-based confectionery other than 5.1, 5.3 & 5.4, including hard & soft candy, nougats, etc. Chewing gum Decorations (e.g., for fine bakery wares), toppings (non-fruit) and sweet sauces Breakfast cereals, including rolled oats Pastas and noodles Cereal and starch based desserts (e.g., rice pudding, tapioca pudding) Max Level 300 mg/kg 27 mg/kg 100 mg/kg 100 mg/kg 100 mg/kg GMP 300 mg/kg GMP 100 mg/kg 300 mg/kg 200 mg/kg 300 mg/kg 400 mg/kg 200 mg/kg 196 mg/kg 100 mg/kg 196 mg/kg 300 mg/kg 100 mg/kg 150 mg/kg 200 mg/kg 100 mg/kg 100 mg/kg 100 mg/kg 100 mg/kg Note 7 Notes

127 127 127 127 127 127 127 127 127 127 127 127 127 127 127 127 127 127 127 127 127 127

06.6 07.1.1 08.1 08.2 08.3 08.4 09.2.1 09.2.4.1 09.2.5 09.3.3 09.4 10.1 10.4 12.6.2 12.9 14.1.2.3 14.1.4.1 14.1.4.2 14.1.4.3 14.2.6.1 14.2.6.2 14.3

Batters (e.g., for breading or batters for fish or poultry) Breads and rolls Fresh meat, poultry & game Processed meat, poultry & game products in whole pieces/cuts Processed comminuted meat, poultry & game products Edible casings (e.g., sausage casings) Frozen fish, fish fillets & fish products, including mollusks, crustaceans & echinoderms Cooked fish & fish products Smoked, dried, fermented and/or salted fish & fish prods, including mollusks, crustaceans & echinoderms Salmon substitutes, caviar and other fish roe products Fully preserved, including canned or fermented, fish & fish products, including mollusks, crustaceans & echinoderms Fresh eggs Egg-based desserts (e.g., custard) Non-emulsified sauces (e.g., ketchup, cheese sauce, cream sauce, brown gravy) Protein products Concentrates (liquid or solid) for fruit juice Carbonated water-based flavoured drinks Non-carbonated water-based flavoured drinks, including punches and ades Concentrates (liquid or solid) for waterbased flavoured drinks Spirituous beverages containing more than 15% alcohol Spirituous beverages containing less than 15% alcohol Other alcoholic beverages (e.g., beer, wine or spirit coolers, etc.)

100 mg/kg 300 mg/kg GMP 30 mg/kg 30 mg/kg GMP 30 mg/kg 300 mg/kg 300 mg/kg 300 mg/kg 30 mg/kg GMP 100 mg/kg 300 mg/kg 100 mg/kg 300 mg/kg 100 mg/kg 100 mg/kg 100 mg/kg 300 mg/kg GMP GMP Note 4 Note 3 Notes 1 & 2 Note 17 Notes 1 & 2

FAST GREEN FCF ADI: 25 mg/kg bw Function: INS 143 143 143 143 143 143 Colour Food Cat. No. 01.1.2 01.7 02.1.3 02.2.1.1 02.2.1.2 03.0 Food Category Dairy-based drinks, flavoured and/or fermented (e.g., chocolate milk, cocoa, eggnog) Dairy-based desserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt) Lard, tallow, fish oil, and other animal fats and concentrated butter Butter Margarine and similar products (e.g., butter-margarine blends) Edible ices, including sherbet and sorbet Max Level 100 mg/kg 100 mg/kg GMP 100 mg/kg GMP 100 mg/kg Note 4 Notes

143 143 143 143 143 143 143 143 143 143 143 143 143 143 143 143 143 143 143 143 143

04.1.2.4 04.1.2.5 04.2.2.3 04.2.2.4 05.3 07.1.1 07.2.3 08.1 08.2 08.4 09.2.4.1 09.2.5 09.3.3 10.1 11.2 12.6.2 14.1.2.3 14.1.4 14.2.6.1 14.2.6.2 14.3

Canned or bottled (pasteurized) fruit Jams, jellies, marmelades Vegetables in vinegar, oil or brine Canned or bottled (pasteurized) vegetables Chewing gum Breads and rolls Mixes for fine bakery wares (e.g., cakes, pancakes) Fresh meat, poultry & game Processed meat, poultry & game products in whole pieces/cuts Edible casings (e.g., sausage casings) Cooked fish & fish products Smoked, dried, fermented and/or salted fish & fish prods, including mollusks, crustaceans & echinoderms Salmon substitutes, caviar and other fish roe products Fresh eggs White & semi-white sugar, fructose, glucose, xylose; sugar solutions & syrups; (partially) inverted sugars Non-emulsified sauces (e.g., ketchup, cheese sauce, cream sauce, brown gravy) Concentrates (liquid or solid) for fruit juice Water-based flavoured drinks, including sport or electrolyte drinks Spirituous beverages containing more than 15% alcohol Spirituous beverages containing less than 15% alcohol Other alcoholic beverages (e.g., beer, wine or spirit coolers, etc.)

200 mg/kg 400 mg/kg 300 mg/kg 200 mg/kg 300 mg/kg 100 mg/kg 9 mg/kg GMP GMP GMP 100 mg/kg 100 mg/kg 100 mg/kg GMP 100 mg/kg 100 mg/kg 100 mg/kg 100 mg/kg 100 mg/kg GMP GMP Note 4 Notes 1 & 2 Notes 1 & 2 Notes 1 & 2 Notes 1 & 2

FERROUS GLUCONATE ADI: 0.8 mg/kg bw Function: INS 579 579 579 579 Colour Retention Agent Food Food Category Cat. No. 04.2.2.3 Vegetables in vinegar, oil or brine 13.1 Infant formulae and follow-on formulae 13.2 Foods for young children (weaning foods) 13.3 Dietetic foods intended for special medical purposes Max Level 150 mg/kg GMP GMP GMP Notes Note 18

FERROUS LACTATE ADI: 0.9 mg/kg bw Function: INS Colour Retention Agent Food Food Category Cat. No. Max Level Notes

585

04.2.2.3

Vegetables in vinegar, oil or brine

150 mg/kg

Note 18

GLUCONATES ADI: 50 mg/kg bw Sodium Gluconate Potassium Gluconate Calcium Gluconate Function: INS 578 578 578 578 578 576 577 578 Max Level 4000 mg/kg 45000 mg/kg 45000 mg/kg 17500 mg/kg 100 mg/kg Notes

Bulking Agent Food Food Category Cat. No. 01.3.2 Beverage whiteners 01.7 Dairy-based desserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt) 04.1.2.9 Fruit-based desserts, including fruit-flavoured water-based desserts 07.0 Bakery wares 11.4 Table top sweeteners, including those containing high-intensity sweeteners, other than 11.1 - 11.3

GLYCEROL ESTER OF WOOD ROSIN ADI: 25 mg/kg bw Function: INS 445 445 445 445 Function: INS 445 445 Bulking Agent Food Food Category Cat. No. 05.3 Chewing gum 14.1.4.1 Carbonated water-based flavoured drinks 14.1.4.2 Non-carbonated water-based flavoured drinks, including punches and ades 14.3 Other alcoholic beverages (e.g., beer, wine or spirit coolers, etc.) Emulsifier Food Cat. No. 05.3 14.1.4 Food Category Chewing gum Water-based flavoured drinks, including sport or electrolyte drinks Max Level GMP 100 mg/kg 100 mg/kg 60 mg/kg Notes Note 19

Max Level 300000 mg/kg 150 mg/kg

Notes

GRAPE SKIN EXTRACT ADI: 2.5 mg/kg bw Function: INS 163ii Colour Food Cat. No. 01.1.2 Food Category Dairy-based drinks, flavoured fermented (e.g., chocolate milk, eggnog) and/or cocoa, Max Level GMP Notes

163ii 163ii 163ii 163ii 163ii 163ii 163ii 163ii 163ii 163ii 163ii 163ii 163ii 163ii 163ii 163ii 163ii 163ii 163ii 163ii 163ii 163ii 163ii 163ii 163ii 163ii 163ii 163ii 163ii 163ii 163ii 163ii 163ii 163ii 163ii 163ii 163ii

01.2.2 01.3.2 01.4 01.5.2 01.6.1 01.6.2.1 01.6.2.2 01.6.3 01.6.4 01.6.5 01.7 02.2.1.2 02.4 03.0 04.1.1.2 04.1.2.4 04.1.2.5 04.1.2.6 04.1.2.7 04.1.2.8 04.1.2.9 04.2.1.2 04.2.2.3 04.2.2.5 04.2.2.6 05.1.2 05.2 05.3 05.4 06.3 06.5 07.2 08.1.1 08.1.2 08.2 08.3.1.1 08.3.1.2

Renneted milk Beverage whiteners Cream (plain) and the like Milk and cream powder analogues Unripened cheese Total ripened cheese, includes rind Rind of ripened cheese Whey cheese Processed cheese Cheese analogues Dairy-based desserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt) Margarine and similar products (e.g., buttermargarine blends) Fat-based desserts (excluding dairy-based desserts) Edible ices, including sherbet and sorbet Surface-treated fruit Canned or bottled (pasteurized) fruit Jams, jellies, marmelades Fruit-based spreads other than 4.1.2.5 (e.g., chutney) Candied fruit Fruit preparations, including pulp and fruit toppings Fruit-based desserts, including fruit-flavoured water-based desserts Surface-treated vegetables Vegetables in vinegar, oil or brine Vegetable, nut and seed purees and spreads (e.g., peanut butter) Vegetable, nut and seed pulps and preparations other than 4.2.2.5 Cocoa-based spreads, including fillings Sugar-based confectionery other than 5.1, 5.3 & 5.4, including hard & soft candy, nougats, etc. Chewing gum Decorations (e.g., for fine bakery wares), toppings (non-fruit) and sweet sauces Breakfast cereals, including rolled oats Cereal and starch based desserts (e.g., rice pudding, tapioca pudding) Fine bakery wares Fresh meat, poultry & game in whole pieces/cuts Fresh comminuted meat, poultry & game Processed meat, poultry & game products in whole pieces/cuts Comminuted meat, poultry & game products, non-heat treated, cured (including salted) Comminuted meat, poultry & game products, non-heat treated, cured (including salted) & dried

GMP GMP GMP GMP GMP 125 mg/kg GMP GMP GMP GMP 100 mg/kg GMP GMP 100 mg/kg GMP GMP GMP 500 mg/kg GMP GMP GMP GMP 500 mg/kg GMP GMP GMP GMP 5000 mg/kg GMP 200 mg/kg GMP GMP GMP 1000 mg/kg GMP 1000 mg/kg GMP

Note 1

Note 1

Note 1

163ii 163ii 163ii 163ii 163ii 163ii 163ii 163ii 163ii 163ii 163ii 163ii 163ii 163ii 163ii 163ii 163ii 163ii 163ii 163ii 163ii 163ii 163ii 163ii 163ii 163ii 163ii 163ii 163ii 163ii

08.3.1.3 08.3.2 08.3.3 08.4 09.1 09.2 09.3 09.4 10.1 10.4 12.4 12.5 12.6 12.7 12.9 13.3 13.4 13.5 13.6 14.1.3.2 14.1.3.4 14.1.4 14.2.1 14.2.2 14.2.3.2 14.2.3.4 14.2.4 14.2.6 14.3 16.0

Comminuted meat, poultry & game products, non-heat treated, fermented Comminuted meat, poultry & game products, heat-treated Comminuted meat, poultry & game products, frozen Edible casings (e.g., sausage casings) Fresh fish & fish products, including mollusks, crustaceans & echinoderms Processed fish & fish products, including mollusks, crustaceans & echinoderms Semi-preserved fish & fish products, including mollusks, crustaceans & echinoderms Fully preserved, including canned or fermented, fish & fish products, including mollusks, crustaceans & echinoderms Fresh eggs Egg-based desserts (e.g., custard) Mustards Soups and broths Sauces and like products Salads (e.g., macaroni salad, potato salad) & sandwich spreads (excluding cocoa- & nutbased spreads) Protein products Dietetic foods intended for special medical purposes Dietetic formulae for slimming purposes and weight reduction Dietetic foods other than 13.1-13.4 Food supplements Canned or bottled (pasteurized) vegetable nectar Concentrates (liquid or solid) for vegetable nectar Water-based flavoured drinks, including sport or electrolyte drinks Beer and malt beverages Cider and perry Sparkling and semi-sparkling wines Aromatized wine Fruit wine Spirituous beverages Other alcoholic beverages (e.g., beer, wine or spirit coolers, etc.) Composite foods (e.g., casseroles, mincemeat) - foods that could not be placed in categories 1-15

GMP GMP GMP GMP GMP GMP GMP 500 mg/kg GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP 10 mg/kg Notes 1 &2

Note 4

INDIGOTINE ADI: 5 mg/kg bw Function: INS Colour Food Food Category Max Level Notes

132 132 132 132 132 132 132 132 132 132 132 132 132 132 132 132 132 132 132 132 132 132 132 132 132 132 132 132 132 132 132 132 132 132 132 132 132

Cat. No. 01.1.2 01.2.1.2 01.6.1 01.6.2.2 01.6.3 01.6.4 01.6.5 01.7 02.1.3 02.2.1.1 02.2.1.2 02.4 03.0 04.1.1.2 04.1.2.4 04.1.2.5 04.1.2.6 04.1.2.7 04.1.2.8 04.1.2.9 04.1.2.11 04.2.1.2 04.2.2.3 04.2.2.4 04.2.2.6 05.1 05.2 05.3 05.4 06.3 06.4 06.5 06.6 07.1.1 07.2 08.0 09.1.1

Dairy-based drinks, flavoured and/or fermented (e.g., chocolate milk, cocoa, eggnog) Fermented milks, heat-treated after fermentation Unripened cheese Rind of ripened cheese Whey cheese Processed cheese Cheese analogues Dairy-based desserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt) Lard, tallow, fish oil, and other animal fats Butter and concentrated butter Margarine and similar products (e.g., butter-margarine blends) Fat-based desserts (excluding dairy-based desserts) Edible ices, including sherbet and sorbet Surface-treated fruit Canned or bottled (pasteurized) fruit Jams, jellies, marmelades Fruit-based spreads other than 4.1.2.5 (e.g., chutney) Candied fruit Fruit preparations, including pulp and fruit toppings Fruit-based desserts, including fruitflavoured water-based desserts Fruit fillings for pastries Surface-treated vegetables Vegetables in vinegar, oil or brine Canned or bottled (pasteurized) vegetables nut and seed pulps and Vegetable, preparations other than 4.2.2.5 Cocoa products and chocolate products, including imitations and chocolate substitutes Sugar-based confectionery other than 5.1, 5.3 & 5.4, including hard & soft candy, nougats, etc. Chewing gum Decorations (e.g., for fine bakery wares), toppings (non-fruit) and sweet sauces Breakfast cereals, including rolled oats Pastas and noodles Cereal and starch based desserts (e.g., rice pudding, tapioca pudding) Batters (e.g., for breading or batters for fish or poultry) Breads and rolls Fine bakery wares Meat and meat products, including poultry & game Fresh fish

300 mg/kg 6 mg/kg GMP 100 mg/kg GMP 200 mg/kg GMP 150 mg/kg GMP 300 mg/kg GMP 150 mg/kg 300 mg/kg 500 mg/kg 200 mg/kg 500 mg/kg 500 mg/kg 200 mg/kg 500 mg/kg 150 mg/kg 100 mg/kg 500 mg/kg 500 mg/kg 200 mg/kg 200 mg/kg 450 mg/kg 450 mg/kg 300 mg/kg 500 mg/kg 200 mg/kg 100 mg/kg 150 mg/kg 100 mg/kg 300 mg/kg 200 mg/kg 500 mg/kg 300 mg/kg Note 1 Note 1 Note 7

Note 1 Note 1

Note 1

132 132 132 132 132 132 132 132 132 132 132 132 132 132 132 132 132 132 132 132 132 132 132 132 132 132 132 132 132 132 132

09.1.2 09.2.1 09.2.2 09.2.3 09.2.4.1 09.2.4.2 09.2.4.3 09.2.5 09.3.1 09.3.2 09.3.3 09.3.4 09.4 10.1 10.4 12.2 12.4 12.5 12.6 12.9 13.1 13.2 13.3 13.4 13.5 13.6 14.1.2.3 14.1.4.1 14.1.4.2 14.1.4.3 14.2.2

Fresh mollusks, crustaceans & echinoderms Frozen fish, fish fillets & fish products, including mollusks, crustaceans & echinoderms Frozen battered fish, fish fillets & fish products, including mollusks, crustaceans & echinoderms Frozen minced & creamed fish products, including mollusks, crustaceans & echinoderms Cooked fish & fish products Cooked mollusks, crustaceans & echinoderms Fried fish & fish products, including mollusks, crustaceans & echinoderms Smoked, dried, fermented and/or salted fish & fish prods, including mollusks, crustaceans & echinoderms Fish & fish products, including mollusks, crustaceans & echinoderms, marinated and/or in jelly Fish & fish products, including mollusks, crustaceans & echinoderms, pickled and/or in brine Salmon substitutes, caviar and other fish roe products Semi-preserved fish & fish products, including mollusks, crustaceans & echinodems other than 9.3.1-9.3.3 Fully preserved, including canned or fermented, fish & fish products, including mollusks, crustaceans & echinoderms Fresh eggs Egg-based desserts (e.g., custard) Herbs, spices, seasonings (including salt substitutes) and condiments Mustards Soups and broths Sauces and like products Protein products Infant formulae and follow-on formulae Foods for young children (weaning foods) Dietetic foods intended for special medical purposes Dietetic formulae for slimming purposes and weight reduction Dietetic foods other than 13.1-13.4 Food supplements Concentrates (liquid or solid) for fruit juice Carbonated water-based flavoured drinks Non-carbonated water-based flavoured drinks, including punches and ades Concentrates (liquid or solid) for waterbased flavoured drinks Cider and perry

500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 250 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg GMP 150 mg/kg 500 mg/kg 300 mg/kg 300 mg/kg 500 mg/kg 100 mg/kg 50 mg/kg 50 mg/kg 50 mg/kg 50 mg/kg 300 mg/kg 300 mg/kg 300 mg/kg 100 mg/kg 100 mg/kg 100 mg/kg 200 mg/kg

Note 1

Note 1 Note 1

Note 1

Note 1 Note 1

Notes 1 & 2

Note 3

132 132 132 132 132 132 132 132

14.2.3.4 14.2.4 14.2.6.1 14.2.6.2 14.3 15.1 15.2 16.0

Aromatized wine Fruit wine Spirituous beverages containing more than 15% alcohol Spirituous beverages containing less than 15% alcohol Other alcoholic beverages (e.g., beer, wine or spirit coolers, etc.) Snacks - potato, cereal flour or starch based (from roots & tubers, pulses & legumes) Processed nuts, including coated nuts and nut mixtures (with, e.g., dried fruit) Composite foods (e.g., casseroles, mincemeat) - foods that could not be placed in categories 1-15

200 mg/kg 200 mg/kg 300 mg/kg 200 mg/kg 200 mg/kg 200 mg/kg 100 mg/kg 500 mg/kg

IRON OXIDES ADI: 0.5 mg/kg bw Iron Oxide, Black Iron Oxide, Red Iron Oxide, Yellow Function: INS 172i-iii 172i-iii 172i-iii 172i-iii 172i-iii 172i-iii 172i-iii 172i-iii 172i-iii 172i-iii 172i-iii 172i-iii 172i-iii 172i-iii 172i-iii 172i-iii 172i-iii 172i-iii 172i-iii 172i-iii 172i 172ii 172iii Food Category Dairy-based drinks, flavoured and/or fermented (e.g., chocolate milk, cocoa, eggnog) Renneted milk Beverage whiteners Cream (plain) and the like Milk and cream powder analogues Unripened cheese Rind of ripened cheese Whey cheese Processed cheese Cheese analogues Dairy-based desserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt) Margarine and similar products (e.g., butter-margarine blends) Fat-based desserts (excluding dairy-based desserts) Surface-treated fruit Canned or bottled (pasteurized) fruit Jams, jellies, marmelades Fruit-based spreads other than 4.1.2.5 (e.g., chutney) Candied fruit Fruit preparations, including pulp and fruit toppings Fruit-based desserts, including fruitflavoured water-based desserts Max Level GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP 500 mg/kg GMP GMP GMP Note 1 Notes

Colour Food Cat. No. 01.1.2 01.2.2 01.3.2 01.4 01.5.2 01.6.1 01.6.2.2 01.6.3 01.6.4 01.6.5 01.7 02.2.1.2 02.4 04.1.1.2 04.1.2.4 04.1.2.5 04.1.2.6 04.1.2.7 04.1.2.8 04.1.2.9

Note 1

172i-iii 172i-iii 172i-iii 172i-iii 172i-iii 172i-iii 172i-iii 172i-iii 172i-iii 172i-iii 172i-iii 172i-iii 172i-iii 172i-iii 172i-iii 172i-iii 172i-iii 172i-iii 172i-iii 172i-iii 172i-iii 172i-iii 172i-iii 172i-iii 172i-iii 172i-iii 172i-iii 172i-iii 172i-iii 172i-iii 172i-iii

04.2.1.2 04.2.2.3 04.2.2.4 04.2.2.6 05.1.2 05.2 05.3 05.4 06.3 06.5 07.2 08.1.1 08.1.2 08.2 08.3.1.1 08.3.1.2 08.3.1.3 08.3.2 08.3.3 08.4 09.1 09.2 09.3 09.4 10.1 10.4 12.2 12.4 12.5 12.6 12.7

Surface-treated vegetables Vegetables in vinegar, oil or brine Canned or bottled (pasteurized) vegetables Vegetable, nut and seed pulps and preparations other than 4.2.2.5 Cocoa-based spreads, including fillings Sugar-based confectionery other than 5.1, 5.3 & 5.4, including hard & soft candy, nougats, etc. Chewing gum Decorations (e.g., for fine bakery wares), toppings (non-fruit) and sweet sauces Breakfast cereals, including rolled oats Cereal and starch based desserts (e.g., rice pudding, tapioca pudding) Fine bakery wares Fresh meat, poultry & game in whole pieces/cuts Fresh comminuted meat, poultry & game Processed meat, poultry & game products in whole pieces/cuts Comminuted meat, poultry & game products, non-heat treated, cured (including salted) Comminuted meat, poultry & game products, non-heat treated, cured (including salted) & dried Comminuted meat, poultry & game products, non-heat treated, fermented Comminuted meat, poultry & game products, heat-treated Comminuted meat, poultry & game products, frozen Edible casings (e.g., sausage casings) Fresh fish & fish products, including mollusks, crustaceans & echinoderms Processed fish & fish products, including mollusks, crustaceans & echinoderms Semi-preserved fish & fish products, including mollusks, crustaceans & echinoderms Fully preserved, including canned or fermented, fish & fish products, including mollusks, crustaceans & echinoderms Fresh eggs Egg-based desserts (e.g., custard) Herbs, spices, seasonings (including salt substitutes) and condiments Mustards Soups and broths Sauces and like products Salads (e.g., macaroni salad, potato salad) & sandwich spreads (excluding cocoa- &

GMP 500 mg/kg GMP GMP GMP GMP 6000 mg/kg GMP GMP GMP GMP GMP 1000 mg/kg GMP 1000 mg/kg GMP GMP GMP GMP 1000 mg/kg GMP GMP GMP 500 mg/kg GMP GMP GMP GMP GMP GMP GMP

Note 1

Note 3

Notes 1 & 2

172i-iii 172i-iii 172i-iii 172i-iii 172i-iii 172i-iii 172i-iii 172i-iii 172i-iii 172i-iii 172i-iii 172i-iii 172i-iii 905ci NITRATES

12.9 13.0 14.1.3.2 14.1.3.4 14.1.4 14.2.2 14.2.3.2 14.2.3.4 14.2.4 14.2.6 14.3 15.0 16.0 05.3

nut-based spreads) Protein products Foodstuffs intended for particular nutritional use Canned or bottled (pasteurized) vegetable nectar Concentrates (liquid or solid) for vegetable nectar Water-based flavoured drinks, including sport or electrolyte drinks Cider and perry Sparkling and semi-sparkling wines Aromatized wine Fruit wine Spirituous beverages Other alcoholic beverages (e.g., beer, wine or spirit coolers, etc.) Ready-to-eat savouries Composite foods (e.g., casseroles, mincemeat) - foods that could not be placed in categories 1-15 Chewing gum

GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP 200000 mg/kg

Note 4

ADI: 3.7 mg/kg bw Sodium Nitrate Potassium Nitrate Function: INS 251, 252 251, 252 251, 252 251 252 251, 252 251 252 251, 252 251, 252 251 252 Max Level 200 mg/kg 50 mg/kg 50 mg/kg 500 mg/kg 250 mg/kg 70 mg/kg 500 mg/kg 250 mg/kg 500 mg/kg 500 mg/kg Note 21 Notes Note 20 Note 21 Note 21

Colour Retention Agent Food Food Category Cat. No. 01.6 Cheese 01.6.2.1 Total ripened cheese, includes rind 01.6.5 Cheese analogues 08.2.1.1 Meat, poultry & game products in whole pieces/cuts, non-heat treated, cured (including salted) 08.2.1.1 Meat, poultry & game products in whole pieces/cuts, non-heat treated, cured (including salted) 08.2.2 Meat, poultry & game products in whole pieces/cuts, heat-treated 08.3.1.1 Comminuted meat, poultry & game products, non-heat treated, cured (including salted) 08.3.1.1 Comminuted meat, poultry & game products, non-heat treated, cured (including salted) 08.3.1.2 Comminuted meat, poultry & game products, non-heat treated, cured (including salted) & dried 08.3.2 Comminuted meat, poultry & game products, heat-treated

Note 21 Notes 22 & 23

251, 252 251, 252 251, 252 NITRITES

09.2.5 09.3.2 14.2.6.2

Smoked, dried, fermented and/or salted fish & fish prods, including mollusks, crustaceans & echinoderms Fish & fish products, including mollusks, crustaceans & echinoderms, pickled and/or in brine Spirituous beverages containing less than 15% alcohol

200 mg/kg 200 mg/kg 100 mg/kg

Notes 22 & 23 Note 23 Note 24

ADI: 0.06 mg/kg bw Potassium Nitrite Sodium Nitrite Function: INS 249, 250 249, 250 249 250 249, 250 249, 250 249, 250 250 250 250 249 250 Max Level 175 mg/kg 50 mg/kg 125 mg/kg 70 mg/kg 100 mg/kg 50 mg/kg 100 mg/kg 50 mg/kg 70 mg/kg 5 mg/kg Notes 23 & 28 Notes 23 & 26 Notes 23 & 27 Notes 23 & 27 Note 23 Notes 23 & 26 Note 23 Notes Notes 23, 25 & 26 Notes 23 & 27

Colour Retention Agent Food Food Category Cat. No. 08.2.1.1 Meat, poultry & game products in whole pieces/cuts, non-heat treated, cured (including salted) 08.2.1.2 Meat, poultry & game products in whole pieces/cuts, non-heat treated, cures (including salted) & dried 08.2.2 Meat, poultry & game products in whole pieces/cuts, heat-treated 08.2.2 Meat, poultry & game products in whole pieces/cuts, heat-treated 08.3.1.1 Comminuted meat, poultry & game products, non-heat treated, cured (including salted) 08.3.1.2 Comminuted meat, poultry & game products, non-heat treated, cured (including salted) & dried 08.3.2 Comminuted meat, poultry & game products, heat-treated 09.2.4.1 Cooked fish & fish products 09.2.5 Smoked, dried, fermented and/or salted fish & fish prods, including mollusks, crustaceans & echinoderms 09.3.3 Salmon substitutes, caviar and other fish roe products

PHOSPHATES ADI: 70 mg/kg bw Orthophosphoric Acid Monosodium Orthophosphate Disodium Orthophosphate Trisodium Orthophosphate Monopotassium Orthophosphate Dipotassium Orthophosphate Tripotassium Orthophosphate Monocalcium Orthophosphate 338 339i 339ii 339iii 340i 340ii 340iii 341i

Dicalcium Orthophosphate Tricalcium Orthophosphate Monoammonium Orthophosphate Diammonium Orthophosphate Monomagnesium Orthophosphate Dimagnesium Orthophosphate Trimagnesium Orthophosphate Disodium Diphosphate Trisodium Diphosphate Tetrasodium Diphosphate Dipotassium Diphosphate Tetrapotassium Diphosphate Dicalcium Diphosphate Calcium Dihydrogen Diphosphate Dimagnesium Diphosphate Pentasodium Triphosphate Pentapotassium Triphosphate Sodium Polyphosphate Potassium Polyphosphate Sodium Calcium Polyphosphate Calcium Polyphosphates Ammonium Polyphosphates Bone Phosphate Function: INS 339i; 340i Function: INS 339i-iii 340i-iii 341i-iii 450i-viii; 451i,ii; 452i-v 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 341i-iii; 451i 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 339i-iii

341ii 341iii 342i 342ii 343i 343ii 343iii 450i 450ii 450iii 450iv 450v 450vi 450vii 450viii 451i 451ii 452i 452ii 452iii 452iv 452v 542 Max Level 5000 mg/kg Max Level 1000 mg/kg Notes Note 30 Notes

Colour Retention Agent Food Food Category Cat. No. 10.2.2 Frozen egg products Emulsifier Food Cat. No. 01.1.1 Food Category Milk and buttermilk

01.1.2

Dairy-based drinks, flavoured and/or fermented (e.g., chocolate milk, cocoa, eggnog)

3000 mg/kg

Note 30

01.2.1.1 01.2.1.2

Fermented milks, not heattreated after fermentation Fermented milks, heat-treated after fermentation

GMP 1000 mg/kg

01.3.1

Condensed milk (plain)

1500 mg/kg

Note 30

340i-iii 341i-iii 450i-viii; 451i,ii; 452i-v 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338 338 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 339i,iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 339ii 339ii,iii; 340ii; 452i 339i-iii; 340i,ii; 341i; 450i,iii; 452i 340iii; 341ii,iii; 450i,ii,iv-vii; 451i,ii; 452ii-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 339i-iii; 340i-iii;

01.3.2

Beverage whiteners

50000 mg/kg

Note 30

01.4

Cream (plain) and the like

5000 mg/kg

Note 30

01.4.1 01.4.2 01.5.1

Pasteurized cream Sterilized, UHT, whipping or whipped and reduced fat creams Milk powder and cream powder

5000 mg/kg 5000 mg/kg 2500 mg/kg

Note 30 Note 30 Note 30

01.6.1

Unripened cheese

2000 mg/kg

Note 30

01.6.1 01.6.2.3 01.6.4

Unripened cheese Cheese powder (for reconstitution; e.g., for cheese sauces) Processed cheese

5000 mg/kg GMP 35000 mg/kg

01.6.4

Processed cheese

30000 mg/kg

Note 30

01.6.5

Cheese analogues

20000 mg/kg

Note 30

01.7

Dairy-based desserts (e.g., ice cream, ice milk, pudding,

3000 mg/kg

Note 30

fruit or flavoured yoghurt) 341i-iii; 450i-viii; 451i,ii; 452ii-v 452i 451i; 452i 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452ii-v 452i 341i 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 339i-iii; 340i-iii; 341i-iii;

01.7 01.8 02.3

Dairy-based desserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt) Whey and whey products, excluding whey cheese Fat emulsions other than 2.2, including mixed and/or flavoured products based on fat emulsions

5000 mg/kg GMP 5000 mg/kg Note 30

02.4

Fat-based desserts (excluding dairy-based desserts)

3000 mg/kg

Note 30

03.0

Edible ices, including sherbet and sorbet

1000 mg/kg

Note 30

03.0 04.1.2.4 04.1.2.9

Edible ices, including sherbet and sorbet Canned or bottled (pasteurized) fruit Fruit-based desserts, including fruit-flavoured waterbased desserts

7500 mg/kg GMP 3000 mg/kg Note 30

04.2.1.2

Surface-treated vegetables

4000 mg/kg

Notes 1 & 30

04.2.2.1

Frozen vegetables

5000 mg/kg

04.2.2.2

Dried vegetables

5000 mg/kg

450i-viii; 451i,ii; 452i-v 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 339i-iii 340i-iii 341i-iii 450i-viii; 451i,ii; 452i-v 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 339i,iii; 340iii; 450i,ii,iv,vi-viii; 451i,ii; 452i-v

04.2.2.3

Vegetables in vinegar, oil or brine

5000 mg/kg

04.2.2.4

Canned or bottled (pasteurized) vegetables

5000 mg/kg

04.2.2.5

Vegetable, nut and seed purees and spreads (e.g., peanut butter)

5 mg/kg

Note 30

04.2.2.6

Vegetable, nut and seed pulps and preparations other than 4.2.2.5

5000 mg/kg

04.2.2.7

Fermented products

vegetable

5 mg/kg

Note 30

04.2.2.8

Cooked or fried vegetables

5000 mg/kg

05.2

Sugar-based confectionery other than 5.1, 5.3& 5.4, including hard & soft candy, nougats, etc.

5000 mg/kg

Note 30

05.3

Chewing gum

GMP

Note 30

339ii; 340i,ii; 341i,ii; 450iii,v 450ii 450i,iii,v; 451i 339i-iii 340i-iii 341i-iii 450i-viii; 451i,ii; 452i-v 339i-iii 340i-iii 341i-iii 450i-viii; 451i,ii; 452i-v 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 339i-iii; 340i-iii; 341i-iii;

05.3

Chewing gum

100000 mg/kg

05.3 05.4

06.2

Chewing gum Decorations (e.g., for fine bakery wares), toppings (non-fruit) and sweet sauces Flours and starches

20000 mg/kg GMP

Note 30

20000 mg/kg

Note 30

06.3

Breakfast cereals, including rolled oats

5000 mg/kg

Note 30

06.4

Pastas and noodles

2000 mg/kg

Note 30

06.5

Cereal and starch based desserts (e.g., rice pudding, tapioca pudding)

3000 mg/kg

Note 30

06.6

Batters (e.g., for breading or batters for fish or poultry)

5000 mg/kg

Note 30

07.1.1

Breads and rolls

20000 mg/kg

Note 30

07.2

Fine bakery wares

20000 mg/kg

Note 30

08.1

Fresh meat, poultry & game

4000 mg/kg

Note 2

450i-viii; 451i,ii; 452i-v 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 339i; 340i,iii 341i-iii 450ii-viii; 451i,ii; 452iii,v 339ii,iii; 340ii; 450i 452i,ii,iv 339i-iii 340i-iii 341i-iii 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 339i-iii 340i-iii 341i-iii 450i-viii; 451i,ii; 452i-v 339i-iii 340i-iii

08.2.1

Processed meat, poultry & game products in whole pieces/cuts, non-heat treated

5000 mg/kg

08.2.2

Meat, poultry & game products in whole pieces/cuts, heat-treated

5000 mg/kg

08.2.3

Meat, poultry & game products in whole pieces/cuts, frozen

4000 mg/kg

Notes 2 & 30

08.2.3 08.2.3 08.3.1

Meat, poultry & game products in whole pieces/cuts, Meat, frozen poultry & game products in whole pieces/cuts, Processed comminuted meat, frozen poultry & game products, nonheat treated

500 mg/kg 3000 mg/kg 5000 mg/kg Note 30

08.3.2

Comminuted meat, poultry & game products, heat treated

5000 mg/kg

Note 30

08.3.3

Comminuted meat, poultry & game products, frozen

5000 mg/kg

Note 30

08.4

Edible casings (e.g., sausage casings)

4000 mg/kg

Note 1

09.2.1

Frozen fish, fish fillets & fish products, including mollusks, crustaceans & echinoderms

5000 mg/kg

Note 30

341i-iii 450i-viii; 451i,ii; 452i-v 339ii; 451i

09.2.2

339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 450iii; 451i;452i 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 339i-iii 340i-iii 341i-iii 450i-viii; 451i,ii; 452i-v 339i-iii 340i-iii 341i-iii 450i-viii; 451i,ii; 452i-v 339i,ii; 340i,ii 451i 339i; 340i; 451i 339i-iii; 340i-iii; 341i-iii; 450i-viii;

09.2.4.1

Frozen pattered fish, fish fillets & fish products, including mollusks, crustaceans & echinoderms Cooked fish & fish products

GMP

5000 mg/kg

09.2.4.2

Cooked mollusks, crustaceans & echinoderms

5000 mg/kg

09.2.5

09.3.4

Smoked, dried, fermented and/or salted fish & fish products, including mollusks, crustaceans & echinoderms Semi-preserved fish & fish products, including mollusks, crustaceans & echinoderms other than 9.3.1-9.3.3

1000 mg/kg

5000 mg/kg

Note 30

09.4

Fully preserved, including canned or fermented, fish & fish products, including mollusks, crustaceans & echinoderms

1000 mg/kg

Note 30

10.2.1

Liquid egg products

10000 mg/kg

Note 30

10.2.2 10.2.2 10.2.3 10.4

Frozen egg products Frozen egg products Dried and/or heat coagulated egg products Egg-based desserts (e.g., custard)

GMP 500 mg/kg GMP 3000 mg/kg Note 30

451i,ii; 452i-v 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 341iii 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 339i-iii 340i-iii 341i-iii 450i-viii; 451i,ii; 452i-v 343iii 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 339i-iii; 340i-iii; 341i-iii; 450i,iii,v; 451i,ii; 452ii,iv 343ii 452i

11.2

Other sugars and syrups (e.g., brown sugar, maple syrup)

10000 mg/kg

Note 30

12.2 12.5

Herbs, spices, seasonings (including salt substitutes) and condiments Soups and broths

GMP 3000 mg/kg Note 30

12.6 12.6

Sauces and like products Sauces and like products

5000 mg/kg 10000 mg/kg

Note 30

12.9

Protein products

20000 mg/kg

Note 30

13.0

Foodstuffs intended particular nutritional use

for

5000 mg/kg

Note 30

13.6 14.1.1.2

Food supplements Table waters and soda waters

GMP 500 mg/kg

Note 30

14.1.4

Water-based flavoured drinks, including sport or electrolyte drinks

2000 mg/kg

Note 30

14.1.4 14.1.4

Water-based flavoured drinks, including sport or electrolyte drinks Water-based flavoured drinks, including sport or electrolyte drinks

500 mg/kg 3000 mg/kg

450ii,iv,vi-viii; 452iii,v 339i-iii 340i-iii 341i-iii 450i-viii; 451i,ii; 452i-v 339i-iii 340i-iii 341i-iii 450i-viii; 451i,ii; 452i-v 339i-iii 340i-iii 341i-iii 450i-viii; 451i,ii; 452i-v 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 339i-iii 340i-iii 341i-iii 450i-viii; 451i,ii; 452i-v 339i-iii 340i-iii 341i-iii 450i-viii; 451i,ii; 452i-v 339i-iii; 340i-iii;

14.1.4.2 14.1.5

Non-carbonated water-based flavoured drinks, including punches and ades Coffee, coffee substitutes, tea, herbal infusions & other hot cereal beverages, excluding cocoa

500 mg/kg 2000 mg/kg

Note 30 Note 30

14.2.1

Beer and malt beverages

1000 mg/kg

Note 30

14.2.2

Cider and perry

2000 mg/kg

Note 30

14.2.3

Wines

1000 mg/kg

Note 30

14.2.4

Fruit wine

1000 mg/kg

Note 30

14.2.5

Mead

1000 mg/kg

Note 30

14.2.6

Spirituous beverages

1000 mg/kg

Note 30

15.1

Snacks - potato, cereal, flour or starch based (from roots & tubers, pulses & legumes)

5000 mg/kg

Note 30

15.2

Processed nuts, including coated nuts and nut mixtures

5000 mg/kg

(with, e.g., dried fruit) 341i-iii; 450i-viii; 451i,ii; 452i-v 339i-iii

16.0

341i-iii

16.0

Composite foods (e.g., casseroles, mincemeat) foods that could not be placed in categories 1-15 Composite foods (e.g., casseroles, mincemeat) foods that could not be placed in categories 1-15

1000 mg/kg

150 mg/kg

POLYETHYLENE GLYCOL ADI: 10 mg/kg bw Function: INS 1521 1521 Emulsifier Food Cat. No. 04.1.1.2 13.6 Food Category Surface-treated fruit Vitamin supplements Max Level GMP GMP Notes Note 1

POLYGLYCEROL ESTERS OF FATTY ACIDS ADI: 25 mg/kg bw Function: INS 475 475 475 475 475 475 475 475 475 475 475 475 475 475 475 Emulsifier Food Cat. No. 01.1.2 01.3.2 01.4 01.5.2 01.7 02.1.1 02.1.2 02.1.3 02.2.1 02.2.2 02.3 02.4 03.0 04.1.2.9 04.2.2.6 Food Category Dairy-based drinks, flavoured and/or fermented (e.g., chocolate milk, cocoa, eggnog) Beverage whiteners Cream (plain) and the like Milk and cream powder analogues Dairy-based desserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt) Butter oil, anhydrous milkfat, ghee Vegetable oils and fats Lard, tallow, fish oil, and other animal fats Emulsions containing at least 80% fat Emulsions containing less than 80% fat (e.g., minarine) Fat emulsions other than 2.2, including mixed and/or flavoured products based on fat emulsions Fat-based desserts (excluding dairy-based desserts) Edible ices, including sherbet and sorbet Fruit-based desserts, including fruitflavoured water-based desserts Vegetable, nut and seed pulps and preparations other than 4.2.2.5 Max Level 2000 mg/kg 5000 mg/kg 5000 mg/kg 5000 mg/kg 5000 mg/kg GMP 250 mg/kg GMP 5000 mg/kg 10000 mg/kg 5000 mg/kg 2000 mg/kg 10000 mg/kg 2000 mg/kg 2000 mg/kg Notes

475 475 475 475 475 475 475 475 475 475 475 475 475 475 475 475 475 475 475 475

05.1 05.2 05.3 06.3 06.5 07.1.1 07.2 10.2 10.4 13.3 13.4 13.6 14.1 14.2.1 14.2.2 14.2.3 14.2.4 14.2.5 14.2.6 16.0

Cocoa products and chocolate products, including imitations & chocolate substitutes Sugar-based confectionery other than 5.1, 5.3 & 5.4, including hard & soft candy, nougats, etc. Chewing gum Breakfast cereals, including rolled oats Cereal and starch based desserts (e.g., rice pudding, tapioca pudding) Breads and rolls Fine bakery wares Egg products Egg-based desserts (e.g., custard) Dietetic foods intended for special medical purposes Dietetic formulae for slimming purposes and weight reduction Food supplements Non-alcoholic (soft) beverages Beer and malt beverages Cider and perry Wines Fruit wine Mead Spirituous beverages Composite foods (e.g., casseroles, mincemeat) - foods that could not be placed in categories 1-15

5000 mg/kg 5000 mg/kg 20000 mg/kg 10000 mg/kg 2000 mg/kg 10000 mg/kg 10000 mg/kg 1000 mg/kg 2000 mg/kg 5000 mg/kg 5000 mg/kg GMP 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 5000 mg/kg GMP

POLYGLYCEROL ESTERS OF INTERESTERIFIED RICINOLEIC ACID ADI: 7.5 mg/kg bw Function: INS 476 476 476 476 476 476 476 476 Emulsifier Food Cat. No. 02.2.2 02.3 05.1.1 05.1.2 05.1.3 05.1.4 05.2 05.3 Food Category Emulsions containing less than 80% fat (e.g., minarine) Fat emulsions other than 2.2, including mixed and/or flavoured products based on fat emulsions Cocoa mixes (powders and syrups) Cocoa-based spreads, including fillings Cocoa and chocolate products other than 5.1.1, 5.1.2 & 5.1.4 (e.g., milk chocolate bar, chocolate flakes) Imitation chocolate, chocolate substitute products Sugar-based confectionery other than 5.1, 5.3 & 5.4, including hard & soft candy, nougats, etc. Chewing gum Max Level 5000 mg/kg 20000 mg/kg 5000 mg/kg 5000 mg/kg 15000 mg/kg 5000 mg/kg 3000 mg/kg 20000 mg/kg Notes

476 476 476

12.6 12.7 14.1.4

Sauces and like products Salads (e.g., macaroni salad, potato salad) & sandwich spreads (excluding cocoa- & nut-based spreads) Water-based flavoured drinks, including sport or electrolyte drinks

4000 mg/kg 4000 mg/kg 300 mg/kg

POLYOXYETHYLENE STEARATES ADI: 25 mg/kg bw Polyoxyethylene (8) Stearate 430 Polyoxyethylene (40) Stearate 431 Function: INS 430, 431 430 430, 431 431 Emulsifier Food Cat. No. 05.3 07.0 14.1.4 14.2.3 Food Category Chewing gum Bakery wares Water-based flavoured drinks, including sport or electrolyte drinks Wines Max Level 20000 mg/kg 400 mg/kg 500 mg/kg GMP Notes

POLYSORBATES ADI: 25 mg/kg bw Polyoxyethylene (20) Sorbitan Monolaurate Polyoxyethylene (20) Sorbitan Monooleate Polyoxyethylene (20) Sorbitan Monopalmitate Polyoxyethylene (20) Sorbitan Monostearate Polyoxyethylene (20) Sorbitan Tristearate Function: INS 432-435 436 432-436 433 432-436 433 435, 436 433 432-436 433, 435 432-436 432-436 Emulsifie r Food Cat. No. 01.1.2 01.1.2 01.3.2 01.4.2 01.4.4 01.5.2 01.5.2 01.6.1 01.7 02.1 02.2 02.3 432 433 434 435 436

Food Category Dairy-based drinks, flavoured and/or fermented (e.g., chocolate milk, cocoa, eggnog) Dairy-based drinks, flavoured and/or fermented (e.g., chocolate milk, cocoa, eggnog) Beverage whiteners Sterilized, UHT, whipping or whipped and reduced fat creams Cream analogues Milk and cream powder analogues Milk and cream powder analogues Unripened cheese Dairy-based desserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt) Fats and oils essentially free from water Fat emulsions mainly of type water-in-oil Fat emulsions other than 2.2, including mixed and/or flavoured products based on

Max Level 3000 mg/kg 5000 mg/kg 5000 mg/kg 1000 mg/kg 5000 mg/kg 1000 mg/kg 4000 mg/kg 80 mg/kg 6000 mg/kg 10000 mg/kg 10000 mg/kg 10000 mg/kg

Notes

432, 434 433, 435, 436 432, 434 433, 435, 436 435 432-436 435 436 433 433 432-436 433 435 433 435 432-434, 436 435 433 435, 436 432-436 432, 434, 435 433, 436 433, 435 436 432-436 435 435 432-434 435 436 432-436 432-434

02.4 02.4 03.0 03.0 04.1.1.2 04.1.2.9 04.1.2.11 04.1.2.11 04.2.2.3 04.2.2.4 04.2.2.6 05.1.1 05.1.1 05.1.2 05.1.2 05.1.3 05.1.3 05.1.4 05.1.4 05.2 05.3 05.3 05.4 05.4 06.5 06.6 07.1.1 07.2.1 07.2.1 07.2.1 07.2.2 07.2.3

fat emulsions Fat-based desserts (excluding dairy-based desserts) Fat-based desserts (excluding dairy-based desserts) Edible ices, including sherbet and sorbet Edible ices, including sherbet and sorbet Surface-treated fruit Fruit-based desserts, including fruitflavoured water-based desserts Fruit fillings for pastries Fruit fillings for pastries Vegetables in vinegar, oil or brine Canned or bottled (pasteurized) vegetables Vegetable, nut and seed pulps and preparations other than 4.2.2.5 Cocoa mixes (powders and syrups) Cocoa mixes (powders and syrups) Cocoa-based spreads, including fillings Cocoa-based spreads, including fillings Cocoa and chocolate products other than 5.1.1, 5.1.2 & 5.1.4 (e.g., milk chocolate bar, chocolate flakes) Cocoa and chocolate products other than 5.1.1, 5.1.2 & 5.1.4 (e.g., milk chocolate bar, chocolate flakes) Imitation chocolate, chocolate substitute products Imitation chocolate, chocolate substitute products Sugar-based confectionery other than 5.1, 5.3 & 5.4, including hard & soft candy, nougats, etc. Chewing gum Chewing gum Decorations (e.g., for fine bakery wares), toppings (non-fruit) and sweet sauces Decorations (e.g., for fine bakery wares), toppings (non-fruit) and sweet sauces Cereal and starch based desserts (e.g., rice pudding, tapioca pudding) Batters (e.g., for breading or batters for fish or poultry) Breads and rolls Cakes, cookies and pies (e.g., fruit-filled or custard types) Cakes, cookies and pies (e.g., fruit-filled or custard types) Cakes, cookies and pies (e.g., fruit-filled or custard types) Other fine bakery products (e.g., doughnuts, sweet rolls, scones & muffins) Mixes for fine bakery wares (e.g., cakes, pancakes)

3000 mg/kg 10000 mg/kg 1000 mg/kg 10000 mg/kg GMP 3000 mg/kg 4600 mg/kg 3200 mg/kg 500 mg/kg 30 mg/kg 3000 mg/kg 230 mg/kg 500 mg/kg 230 mg/kg 10000 mg/kg 10000 mg/kg 15000 mg/kg 230 mg/kg 5000 mg/kg 1000 mg/kg 15000 mg/kg 20000 mg/kg 5000 mg/kg 3200 mg/kg 3000 mg/kg 5000 mg/kg 500 mg/kg 3000 mg/kg 4600 mg/kg 3200 mg/kg 3000 mg/kg 3000 mg/kg Note 31 Note 31 Note 4 Note 31 Note 31 Note 31 Note 1 Note 31 Note 31 Note 32

435 436 433, 435 433, 435 433 432-436 433 433 434, 435, 436 432-436 432-436 433 434, 435, 436 432-436 435 435 435 432-436 432-436 435 433 435 432 433-436 432 433-436 432 433, 434, 436 435 435 435

07.2.3 07.2.3 08.2 08.3 08.4 10.4 12.1 12.2 12.2 12.5 12.6.1 12.6.2 12.6.2 12.6.3 12.7 13.1 13.2 13.3 13.4 13.5 13.6 13.6 14.1.4.1 14.1.4.1 14.1.4.2 14.1.4.2 14.1.4.3 14.1.4.3 14.1.4.3 14.2.6.1 16.0

Mixes for fine bakery wares (e.g., cakes, pancakes) Mixes for fine bakery wares (e.g., cakes, pancakes) Processed meat, poultry & game products in whole pieces/cuts Processed comminuted meat, poultry & game products Edible casings (e.g., sausage casings) Egg-based desserts (e.g., custard) Salt Herbs, spices, seasonings (including salt substitutes) and condiments Herbs, spices, seasonings (including salt substitutes) and condiments Soups and broths Emulsified sauces (e.g., mayonnaise, salad dressing) Non-emulsified sauces (e.g., ketchup, cheese sauce, cream sauce, brown gravy) Non-emulsified sauces (e.g., ketchup, cheese sauce, cream sauce, brown gravy) Mixes for sauces and gravies Salads (e.g., macaroni salad, potato salad) & sandwich spreads (excluding cocoa- & nut-based spreads) Infant formulae and follow-on formulae Foods for young children (weaning foods) Dietetic foods intended for special medical purposes Dietetic formulae for slimming purposes and weight reduction Dietetic foods other than 13.1-13.4 Food supplements Food supplements Carbonated water-based flavoured drinks Carbonated water-based flavoured drinks Non-carbonated water-based flavoured drinks, including punches and ades Non-carbonated water-based flavoured drinks, including punches and ades Concentrates (liquid or solid) for waterbased flavoured drinks Concentrates (liquid or solid) for waterbased flavoured drinks Concentrates (liquid or solid) for waterbased flavoured drinks Spirituous beverages containing more than 15% alcohol Composite foods (e.g., casseroles, mincemeat) - foods that could not be placed in categories 1-15

4600 mg/kg 3200 mg/kg 10000 mg/kg 10000 mg/kg 1500 mg/kg 3000 mg/kg 10000 mg/kg 2000 mg/kg 4600 mg/kg 1000 mg/kg 5000 mg/kg 50 mg/kg 4600 mg/kg 5000 mg/kg 2000 mg/kg 360 mg/d 360 mg/d 1000 mg/kg 1000 mg/kg 360 mg/d 475 mg/dos 360 mg/d 100 mg/kg 500 mg/kg 100 mg/kg 500 mg/kg 100 mg/kg 500 mg/kg 45000 mg/kg 120 mg/kg 2000 mg/kg

Note 31 Note 31

Note 33

Note 3 Note 3

POLYVINYLPYRROLIDONE ADI: 50 mg/kg bw

Function: INS 1201 1201 1201 1201 1201 1201

Emulsifier Food Cat. No. 05.3 11.4 13.3 13.5 13.6 14.1.4

Food Category Chewing gum Table-top sweeteners, including those containing high-intensity sweeteners, other than 11.1-11.3 Dietetic foods intended for special medical purposes Dietetic foods other than 13.1-13.4 Food supplements Water-based flavoured drinks, including sport or electrolyte drinks

Max Level 10000 mg/kg GMP GMP GMP GMP 500 mg/kg

Notes

PONCEAU 4R ADI: 4 mg/kg bw Function: INS 124 124 124 124 124 124 124 124 124 124 124 124 124 124 124 124 124 124 124 124 124 124 Colour Food Cat. No. 01.1.2 01.2.1 01.2.1.2 01.6.1 01.6.2.2 01.6.3 01.6.4 01.6.5 01.7 02.4 03.0 04.1.1.2 04.1.2.4 04.1.2.5 04.1.2.6 04.1.2.7 04.1.2.8 04.1.2.9 04.1.2.11 04.2.1.2 04.2.2.3 04.2.2.4 Food Category Dairy-based drinks, flavoured and/or fermented (e.g., chocolate milk, cocoa, eggnog) Dairy-based drinks, flavoured and/or fermented (e.g., chocolate milk, cocoa, eggnog) Fermented milks, heat-treated after fermentation Unripened cheese Rind of ripened cheese Whey cheese Processed cheese Cheese analogues Dairy-based desserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt) Fat-based desserts (excluding dairybased desserts) Edible ices, including sherbet and sorbet Surface-treated fruit Canned or bottled (pasteurized) fruit Jams, jellies, marmelades Fruit-based spreads other than 4.1.2.5 (e.g., chutney) Candied fruit Fruit preparations, including pulp and fruit toppings Fruit-based desserts, including fruitflavoured water-based desserts Fruit fillings for pastries Surface-treated vegetables Vegetables in vinegar, oil or brine Canned or bottled (pasteurized) vegetables Max Level 150 mg/kg 48 mg/kg 48 mg/kg GMP 100 mg/kg GMP 200 mg/kg GMP 150 mg/kg 150 mg/kg 150 mg/kg 500 mg/kg 300 mg/kg 500 mg/kg 500 mg/kg 200 mg/kg 500 mg/kg 150 mg/kg 100 mg/kg 500 mg/kg 500 mg/kg 200 mg/kg Note 1 Note 1 Note 7 Note 1 Note 1 Note 1 Notes

124 124 124 124 124 124 124 124 124 124 124 124 124 124 124 124 124 124 124 124 124 124 124 124 124 124 124 124

04.2.2.5 04.2.2.6 05.1 05.2 05.3 05.4 06.3 06.4 06.5 06.6 07.2 08.1 08.2 08.3.1.1 08.3.1.2 08.3.1.3 08.4 09.1.1 09.1.2 09.2.1 09.2.2 09.2.3 09.2.4.1 09.2.4.2 09.2.4.3 09.2.5 09.3.1 09.3.2

Vegetable, nut and seed purees and spreads (e.g., peanut butter) Vegetable, nut and seed pulps and preparations other than 4.2.2.5 Cocoa products and chocolate products, including imitations and chocolate substitutes Sugar-based confectionery other than 5.1, 5.3 & 5.4, including hard & soft candy, nougats, etc. Chewing gum Decorations (e.g., for fine bakery wares), toppings (non-fruit) and sweet sauces Breakfast cereals, including rolled oats Pastas and noodles Cereal and starch based desserts (e.g., rice pudding, tapioca pudding) Batters (e.g., for breading or batters for fish or poultry) Fine bakery wares Fresh meat, poultry & game Processed meat, poultry & game products in whole pieces/cuts Comminuted meat, poultry & game products, non-heat treated, cured (including salted) Comminuted meat, poultry & game products, non-heat treated, cured (including salted) & dried Comminuted meat, poultry & game products, non-heat treated, fermented Edible casings (e.g., sausage casings) Fresh fish Fresh mollusks, crustaceans & echinoderms Frozen fish, fish fillets & fish products, including mollusks, crustaceans & echinoderms Frozen battered fish, fish fillets & fish products, including mollusks, crustaceans & echinoderms Frozen minced & creamed fish products, including mollusks, crustaceans & echinoderms Cooked fish & fish products Cooked mollusks, crustaceans & echinoderms Fried fish & fish products, including mollusks, crustaceans & echinoderms Smoked, dried, fermented and/or salted fish & fish prods, including mollusks, crustaceans & echinoderms Fish & fish products, including mollusks, crustaceans & echinoderms, marinated and/or in jelly Fish & fish products, including mollusks,

100 mg/kg 200 mg/kg 150 mg/kg 300 mg/kg 300 mg/kg 500 mg/kg 200 mg/kg 100 mg/kg 150 mg/kg 100 mg/kg 200 mg/kg 500 mg/kg 30 mg/kg 250 mg/kg 200 mg/kg 30 mg/kg 500 mg/kg 300 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 250 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1

124 124 124 124 124 124 124 124 124 124 124 124 124 124 124 124 124 124 124 124 124 124 124 124 124 124 124 124

09.3.3 09.3.4 09.4 10.1 10.4 12.2 12.4 12.5 12.6 12.9 13.1 13.2 13.3 13.4 13.5 13.6 14.1.2.1 14.1.4.1 14.1.4.2 14.1.4.3 14.2.2 14.2.3.4 14.2.4 14.2.6 14.3 15.1 15.2 16.0

crustaceans & echinoderms, pickled and/or in brine Salmon substitutes, caviar and other fish roe products Semi-preserved fish & fish products, including mollusks, crustaceans & echinodems other than 9.3.1-9.3.3 Fully preserved, including canned or fermented, fish & fish products, including mollusks, crustaceans & echinoderms Fresh eggs Egg-based desserts (e.g., custard) Herbs, spices, seasonings (including salt substitutes) and condiments Mustards Soups and broths Sauces and like products Protein products Infant formulae and follow-on formulae Foods for young children (weaning foods) Dietetic foods intended for special medical purposes Dietetic formulae for slimming purposes and weight reduction Dietetic foods other than 13.1-13.4 Food supplements Canned or bottled (pasteurized) fruit juice Carbonated water-based flavoured drinks Non-carbonated water-based flavoured drinks, including punches and ades Concentrates (liquid or solid) for waterbased flavoured drinks Cider and perry Aromatized wine Fruit wine Spirituous beverages Other alcoholic beverages (e.g., beer, wine or spirit coolers, etc.) Snacks - potato, cereal flour or starch based (from roots & tubers, pulses & legumes) Processed nuts, including coated nuts and nut mixtures (with, e.g., dried fruit) Composite foods (e.g., casseroles, mincemeat) - foods that could not be placed in categories 1-15

500 mg/kg 500 mg/kg 500 mg/kg GMP 100 mg/kg 500 mg/kg 300 mg/kg 300 mg/kg 500 mg/kg 100 mg/kg 50 mg/kg 50 mg/kg 50 mg/kg 50 mg/kg 300 mg/kg 300 mg/kg GMP 100 mg/kg 100 mg/kg 100 mg/kg 200 mg/kg 200 mg/kg 200 mg/kg 200 mg/kg 200 mg/kg 200 mg/kg 100 mg/kg 500 mg/kg Note 3 Notes 1 & 2

PROPYLENE GLYCOL ADI: 25 mg/kg bw Function: INS Emulsifier Food Cat. No. Food Category Max Level Notes

1520 1520 1520 1520 1520

01.7 05.0 12.2 14.2 15.2

Dairy-based desserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt) Confectionery Herbs, spices, seasonings (including salt substitutes) and condiments Alcoholic beverages, including alcohol-free and low-alcohol counterparts Processed nuts, including coated nuts and nut mixtures (with, e.g., dried fruit)

25000 mg/kg 240000 mg/kg 970000 mg/kg 50000 mg/kg 50000 mg/kg

PROPYLENE GLYCOL ALGINATE ADI: 70 mg/kg bw Function: INS 405 405 405 405 405 405 405 405 405 405 405 405 405 405 405 405 405 405 405 405 405 405 405 405 405 Emulsifier Food Cat. No. 01.1.1.2 01.3.2 01.4.3 01.4.4 01.6.1 01.6.2.1 01.6.2.2 01.6.2.3 01.6.3 01.6.4 01.6.5 01.7 02.1 02.2.1.2 02.2.2 02.3 02.4 03.0 04.1.2.5 04.1.2.8 04.1.2.9 04.1.2.11 04.2.2.3 04.2.2.4 04.2.2.6 Food Category Buttermilk (plain) Beverage whiteners Clotted cream Cream analogues Unripened cheese Total ripened cheese, includes rind Rind of ripened cheese Cheese powder (for reconstitution; e.g., for cheese sauces) Whey cheese Processed cheese Cheese analogues Dairy-based desserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt) Fats and oils essentially free from water Margarine and similar products (e.g., butter-margarine blends) Emulsions containing less than 80% fat (e.g., minarine) Fat emulsions other than 2.2, including mixed and/or flavoured products based on fat emulsions Fat-based desserts (excluding dairybased desserts) Edible ices, including sherbet and sorbet Jams, jellies, marmelades Fruit preparations, including pulp and fruit toppings Fruit-based desserts, including fruitflavoured water-based desserts Fruit fillings for pastries Vegetables in vinegar, oil or brine Canned or bottled (pasteurized) vegetables Vegetable, nut and seed pulps and preparations other than 4.2.2.5 Max Level 3000 mg/kg 5000 mg/kg 5000 mg/kg 2500 mg/kg 9000 mg/kg 9000 mg/kg 5000 mg/kg 16000 mg/kg 9000 mg/kg 9000 mg/kg 9000 mg/kg 6000 mg/kg 11000 mg/kg 3000 mg/kg 10000 mg/kg 3000 mg/kg 10000 mg/kg 7500 mg/kg 20000 mg/kg 5000 mg/kg 6000 mg/kg 5000 mg/kg 6000 mg/kg 10000 mg/kg 5000 mg/kg Notes

405 405 405 405 405 405 405 405 405 405 405 405 405 405 405 405 405 405 405

05.1.2 05.2 05.3 05.4 06.5 07.0 08.3 10.4 12.2 12.5 12.6.1 12.6.2 12.6.3 13.3 13.4 14.1.4 14.2.1 14.2.6.1 15.1

Cocoa-based spreads, including fillings Sugar-based confectionery other than 5.1, 5.3 & 5.4, including hard & soft candy, nougats, etc. Chewing gum Decorations (e.g., for fine bakery wares), toppings (non-fruit) and sweet sauces Cereal and starch based desserts (e.g., rice pudding, tapioca pudding) Bakery wares Processed comminuted meat, poultry & game products Egg-based desserts (e.g., custard) Herbs, spices, seasonings (including salt substitutes) and condiments Soups and broths Emulsified sauces (e.g., mayonnaise, salad dressing) Non-emulsified sauces (e.g., ketchup, cheese sauce, cream sauce, brown gravy) Mixes for sauces and gravies Dietetic foods intended for special medical purposes Dietetic formulae for slimming purposes and weight reduction Water-based flavoured drinks, including sport or electrolyte drinks Beer and malt beverages Spirituous beverages containing more than 15% alcohol Snacks - potato, cereal, flour or starch based (from roots & tubers, pulses & legumes)

5000 mg/kg 1500 mg/kg 10000 mg/kg 5000 mg/kg 5000 mg/kg 5000 mg/kg 5000 mg/kg 5000 mg/kg 6000 mg/kg GMP 10000 mg/kg 8000 mg/kg 8000 mg/kg 1200 mg/kg 1200 mg/kg 500 mg/kg 100 mg/kg 10000 mg/kg 3000 mg/kg Note 34 Note 34

PROPYLENE GLYCOL ESTERS OF FATTY ACIDS ADI: 25 mg/kg bw Function: INS 477 477 477 477 477 477 477 477 477 Emulsifier Food Cat. No. 01.1.2 01.3.2 01.4.4 01.5.2 01.7 02.1 02.2.1.1 02.2.1.2 02.2.2 Food Category Dairy-based drinks, flavoured and/or fermented (e.g., chocolate milk, cocoa, eggnog) Beverage whiteners Cream analogues Milk and cream powder analogues Dairy-based desserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt) Fats and oils essentially free from water Butter and concentrated butter Margarine and similar products (e.g., butter-margarine blends) Emulsions containing less than 80% fat Max Level 5000 mg/kg 5000 mg/kg 30000 mg/kg 100000 mg/kg 5000 mg/kg GMP 10000 mg/kg 20000 mg/kg 10000 mg/kg Notes

477 477 477 477 477 477 477 477 477 477 477 477 477 477

02.3 02.4 03.0 04.1.2.9 04.2.2.6 05.2 05.3 06.5 07.1.1 07.2 10.4 13.3 13.4 14.1.4

(e.g., minarine) Fat emulsions other than 2.2, including mixed and/or flavoured products based on fat emulsions Fat-based desserts (excluding dairybased desserts) Edible ices, including sherbet and sorbet Fruit-based desserts, including fruitflavoured water-based desserts Vegetable, nut and seed pulps and preparations other than 4.2.2.5 Sugar-based confectionery other than 5.1, 5.3 & 5.4, including hard & soft candy, nougats, etc. Chewing gum Cereal and starch based desserts (e.g., rice pudding, tapioca pudding) Breads and rolls Fine bakery wares Egg-based desserts (e.g., custard) Dietetic foods intended for special medical purposes Dietetic formulae for slimming purposes and weight reduction Water-based flavoured drinks, including sport or electrolyte drinks

30000 mg/kg 5000 mg/kg 3000 mg/kg 5000 mg/kg 5000 mg/kg 5000 mg/kg 20000 mg/kg 5000 mg/kg GMP 5000 mg/kg 5000 mg/kg 1000 mg/kg 1000 mg/kg 150 mg/kg

QUINOLINE YELLOW ADI: 10 mg/kg bw Function: INS 104 104 104 104 104 104 104 104 104 104 104 104 104 104 104 104 Colour Food Cat. No. 01.1.2 01.2.1.1 01.6.1 01.6.2.2 01.6.3 01.6.4 01.6.5 01.7 02.4 03.0 04.1.1.2 04.1.2.4 04.1.2.5 04.1.2.6 04.1.2.7 04.1.2.8 Food Category Dairy-based drinks, flavoured and/or fermented (e.g., chocolate milk, cocoa, eggnog) Fermented milks, not heat-treated after fermentation Unripened cheese Rind of ripened cheese Whey cheese Processed cheese Cheese analogues Dairy-based desserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt) Fat-based desserts (excluding dairybased desserts) Edible ices, including sherbet and sorbet Surface-treated fruit Canned or bottled (pasteurized) fruit Jams, jellies, marmelades Fruit-based spreads other than 4.1.2.5 (e.g., chutney) Candied fruit Fruit preparations, including pulp and Max Level 150 mg/kg 18 mg/kg GMP GMP GMP 200 mg/kg GMP 150 mg/kg 150 mg/kg 150 mg/kg 500 mg/kg 200 mg/kg 500 mg/kg 500 mg/kg 200 mg/kg 500 mg/kg Note 1 Note 1 Note 1 Note 1 Notes

104 104 104 104 104 104 104 104 104 104 104 104 104 104 104 104 104 104 104 104 104 104 104 104 104 104 104

04.1.2.9 04.2.1.2 04.2.2.3 04.2.2.4 04.2.2.5 04.2.2.6 05.1 05.2 05.3 05.4 06.3 06.5 07.2 08.0 09.1.1 09.1.2 09.2.1 09.2.2 09.2.3 09.2.4.1 09.2.4.2 09.2.4.3 09.2.5 09.3.1 09.3.2 09.3.3 09.3.4

fruit toppings Fruit-based desserts, including fruitflavoured water-based desserts Surface-treated vegetables Vegetables in vinegar, oil or brine Canned or bottled (pasteurized) vegetables Vegetable, nut and seed purees and spreads (e.g., peanut butter) Vegetable, nut and seed pulps and preparations other than 4.2.2.5 Cocoa products and chocolate products, including imitations and chocolate substitutes Sugar-based confectionery other than 5.1, 5.3 & 5.4, including hard & soft candy, nougats, etc. Chewing gum Decorations (e.g., for fine bakery wares), toppings (non-fruit) and sweet sauces Breakfast cereals, including rolled oats Cereal and starch based desserts (e.g., rice pudding, tapioca pudding) Fine bakery wares Meat and meat products, including poultry & game Fresh fish Fresh mollusks, crustaceans & echinoderms Frozen fish, fish fillets & fish products, including mollusks, crustaceans & echinoderms Frozen battered fish, fish fillets & fish products, including mollusks, crustaceans & echinoderms Frozen minced & creamed fish products, including mollusks, crustaceans & echinoderms Cooked fish & fish products Cooked mollusks, crustaceans & echinoderms Fried fish & fish products, including mollusks, crustaceans & echinoderms Smoked, dried, fermented and/or salted fish & fish prods, including mollusks, crustaceans & echinoderms Fish & fish products, including mollusks, crustaceans & echinoderms, marinated and/or in jelly Fish & fish products, including mollusks, crustaceans & echinoderms, pickled and/or in brine Salmon substitutes, caviar and other fish roe products Semi-preserved fish & fish products, including mollusks, crustaceans &

150 mg/kg 500 mg/kg 500 mg/kg 200 mg/kg 100 mg/kg 200 mg/kg 300 mg/kg 300 mg/kg 300 mg/kg 500 mg/kg 200 mg/kg 150 mg/kg 200 mg/kg 500 mg/kg 300 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 250 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1

104 104 104 104 104 104 104 104 104 104 104 104 104 104 104 104 104 104 104 104 104 104 104

09.4 10.1 10.4 12.2 12.4 12.5 12.6 12.9 13.1 13.2 13.3 13.4 13.5 13.6 14.1.4 14.2.2 14.2.3.4 14.2.4 14.2.6 14.3 15.1 15.2 16.0

echinodems other than 9.3.1-9.3.3 Fully preserved, including canned or fermented, fish & fish products, including mollusks, crustaceans & echinoderms Fresh eggs Egg-based desserts (e.g., custard) Herbs, spices, seasonings (including salt substitutes) and condiments Mustards Soups and broths Sauces and like products Protein products Infant formulae and follow-on formulae Foods for young children (weaning Dietetic foods intended for special foods) medical purposes Dietetic formulae for slimming purposes and weight reduction Dietetic foods other than 13.1-13.4 Food supplements Water-based flavoured drinks, including sport or electrolyte drinks Cider and perry Aromatized wine Fruit wine Spirituous beverages Other alcoholic beverages (e.g., beer, wine or spirit coolers, etc.) Snacks - potato, cereal flour or starch based (from roots & tubers, pulses & legumes) Processed nuts, including coated nuts and nut mixtures (with, e.g., dried fruit) Composite foods (e.g., casseroles, mincemeat) - foods that could not be placed in categories 1-15

500 mg/kg GMP 150 mg/kg 500 mg/kg 300 mg/kg 300 mg/kg 500 mg/kg 100 mg/kg 50 mg/kg 50 mg/kg 50 mg/kg 50 mg/kg 300 mg/kg 300 mg/kg 100 mg/kg 200 mg/kg 200 mg/kg 200 mg/kg 200 mg/kg 200 mg/kg 200 mg/kg 100 mg/kg 500 mg/kg Notes 1 & 2

RED 2G ADI: 0.1 mg/kg bw Function: INS 128 128 128 Colour Food Cat. No. 01.2.1.2 01.7 08.1.2 Food Category Fermented milks, heat-treated after fermentation Dairy-based desserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt) Fresh comminuted meat, poultry & game Max Level 30 mg/kg 30 mg/kg 25 mg/kg Notes Note 7 Note 7

RIBOFLAVINES ADI: 0.5 mg/kg bw Riboflavin Riboflavin 5-Phosphate 101i 101ii

Function: INS 101i,ii 101i,ii 101i,ii 101i,ii 101i,ii 101i,ii 101i,ii 101i,ii 101i,ii 101i,ii 101i,ii 101i,ii 101i,ii 101i 101i,ii 101i 101i,ii 101i,ii 101i,ii 101i,ii 101i,ii 101i,ii 101i,ii 101i,ii 101i 101i,ii 101i,ii 101i,ii 101i,ii 101i,ii 101i,ii 101i,ii 101i,ii 101i,ii 101i,ii

Colour Food Cat. No. 01.1.2 01.2.2 01.3.2 01.4 01.5.2 01.6.1 01.6.2.1 01.6.2.2 01.6.3 01.6.4 01.6.5 01.7 02.0 03.0 04.1.1.2 04.1.2.3 04.1.2.4 04.1.2.5 04.1.2.6 04.1.2.7 04.1.2.8 04.1.2.9 04.1.2.11 04.2.1.2 04.2.2.2 04.2.2.3 04.2.2.4 04.2.2.6 05.1 05.2 05.3 05.4 06.3 06.4 06.5

Food Category Dairy-based drinks, flavoured and/or fermented (e.g., chocolate milk, cocoa, eggnog) Renneted milk Beverage whiteners Cream (plain) and the like Milk and cream powder analogues Unripened cheese Total ripened cheese, includes rind Rind of ripened cheese Whey cheese Processed cheese Cheese analogues Dairy-based desserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt) Fats and oils and fat emulsions (type water-in-oil) Edible ices, including sherbet and sorbet Surface-treated fruit Fruit in vinegar, oil or brine Canned or bottled (pasteurized) fruit Jams, jellies, marmelades Fruit-based spreads other than 4.1.2.5 (e.g., chutney) Candied fruit Fruit preparations, including pulp and fruit toppings Fruit-based desserts, including fruitflavoured water-based desserts Fruit fillings for pastries Surface-treated vegetables Dried vegetables Vegetables in vinegar, oil or brine Canned or bottled (pasteurized) vegetables Vegetable, nut and seed pulps and preparations other than 4.2.2.5 Cocoa products and chocolate products, including imitations and chocolate substitutes Sugar-based confectionery other than 5.1, 5.3 & 5.4, including hard & soft candy, nougats, etc. Chewing gum Decorations (e.g., for fine bakery wares), toppings (non-fruit) and sweet sauces Breakfast cereals, including rolled oats Pastas and noodles Cereal and starch based desserts (e.g.,

Max Level GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP 50 mg/kg GMP GMP GMP 200 mg/kg 500 mg/kg GMP GMP GMP GMP GMP 10 mg/kg 500 mg/kg GMP GMP GMP GMP 300 mg/kg GMP GMP GMP GMP

Notes

Note 1

Note 1

Note 1

101i,ii 101i,ii 101ii 101i 101i 101i 101i 101i 101i 101i 101i 101i 101i,ii 101i,ii 101i,ii 101i,ii

06.6 07.2 08.0 08.1.1 08.1.2 08.2 08.3.1.1 08.3.1.2 08.3.1.3 08.3.2 08.3.3 08.4 09.1 09.2 09.3 09.4

101i,ii 101i,ii 101i,ii 101i,ii 101i 101ii 101i,ii 101i,ii 101i,ii 101i,ii 101i,ii 101i,ii

10.1 10.4 12.2 12.4 12.5.1 12.5.1 12.5.2 12.6 12.7 12.9 13.0 14.1.2.1

rice pudding, tapioca pudding) Batters (e.g., for breading or batters for fish or poultry) Fine bakery wares Meat and meat products, including poultry & game Fresh meat, poultry & game in whole pieces/cuts Fresh comminuted meat, poultry & game Processed meat, poultry & game products in whole pieces/cuts Comminuted meat, poultry & game products, non-heat treated, cured (including salted) Comminuted meat, poultry & game products, non-heat treated, cured (including salted) & dried Comminuted meat, poultry & game products, non-heat treated, fermented Comminuted meat, poultry & game products, heat-treated Comminuted meat, poultry & game products, frozen Edible casings (e.g., sausage casings) Fresh fish & fish products, including mollusks, crustaceans & echinoderms Processed fish & fish products, including mollusks, crustaceans & echinoderms Semi-preserved fish & fish products, including mollusks, crustaceans & echinoderms Fully preserved, including canned or fermented, fish & fish products, including mollusks, crustaceans & echinoderms Fresh eggs Egg-based desserts (e.g., custard) Herbs, spices, seasonings (including salt substitutes) and condiments Mustards Ready-to-eat soups and broths, including canned, bottled and frozen Ready-to-eat soups and broths, including canned, bottled and frozen Mixes for soups and broths Sauces and like products Salads (e.g., macaroni salad, potato salad) & sandwich spreads (excluding cocoa- & nut-based spreads) Protein products Foodstuffs intended for particular nutritional use Canned or bottled (pasteurized) fruit juice

GMP GMP GMP GMP 1000 mg/kg GMP 1000 mg/kg GMP GMP GMP GMP GMP GMP GMP GMP 500 mg/kg

GMP GMP GMP GMP 200 mg/kg GMP 30 mg/kg GMP GMP GMP GMP GMP

Notes 1 & 2

Note 3

101i 101i,ii 101i,ii 101i,ii 101i,ii 101i,ii 101i 101i,ii 101i,ii 101i,ii 101i,ii 101i,ii 101i,

14.1.3.1 14.1.3.2 14.1.3.4 14.1.4 14.2.2 14.2.3.2 14.2.3.3 14.2.3.4 14.2.4 14.2.6 14.3 15.0 16.0

Canned or bottled (pasteurized) fruit nectar Canned or bottled (pasteurized) vegetable nectar Concentrates (liquid or solid) for vegetable nectar Water-based flavoured drinks, including sport or electrolyte drinks Cider and perry Sparkling and semi-sparkling wines Fortified wine and liquor wine Aromatized wine Fruit wine Spirituous beverages Other alcoholic beverages (e.g., beer, wine or spirit coolers, etc.) Ready-to-eat savouries Composite foods (e.g., casseroles, mincemeat) - foods that could not be placed in categories 1-15

GMP GMP GMP 50 mg/kg GMP GMP GMP 100 mg/kg GMP GMP GMP GMP GMP

SACCHARIN ADI: 5 mg/kg bw Function: INS 954 Emulsifier Food Cat. No. 13.6 Food Category Food supplements Max Level GMP Notes

SORBITAN ESTERS OF FATTY ACIDS ADI: 25 mg/kg bw Sorbitan Monostearate Sorbitan Tristearate Sorbitan Monolaurate Sorbitan Monooleate Sorbitan Monopalmitate Sorbitan Trioleate Function: INS 491 492-495 491-495 491-495 491 491-495 Emulsifier Food Cat. No. 01.1.2 01.1.2 01.3.2 01.4.4 01.5.2 01.7 491 492 493 494 495 496 Food Category Dairy-based drinks, flavoured and/or fermented (e.g., chocolate milk, cocoa, eggnog) Dairy-based drinks, flavoured and/or fermented (e.g., chocolate milk, cocoa, eggnog) Beverage whiteners Cream analogues Milk and cream powder analogues Dairy-based desserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt) Max Level 10000 mg/kg 5000 mg/kg 5000 mg/kg 5000 mg/kg 4000 mg/kg 5000 mg/kg Notes Note 36

492 491, 492, 495 493, 495 491-495 491-495 491-495 491 491-495 491-495 491-495 491 491-495 491, 492, 495 493, 494 493, 494 493, 494, 496 493, 494 491-495 491-495 491-495 496 491-495 491 491-495 491-495 491 492-495 491-495 491-495 491-495 491-495 491

02.1.3 02.2 02.2 02.3 02.4 03.0 04.1.1.2 04.1.2.5 04.1.2.8 04.1.2.9 04.1.2.11 04.2.2.6 05.0 05.1.3 05.2 05.3 05.4 06.5 07.1.1 07.2 08.4 10.4 12.5.2 12.6.1 12.6.3 12.8 12.8 13.3 13.4 14.1.4 14.1.5 14.2.3.1

Lard, tallow, fish oil, and other animal fats Fat emulsions mainly of type water-in-oil Fat emulsions mainly of type water-in-oil Fat emulsions other than 2.2, including mixed and/or flavoured products based on fat emulsions Fat-based desserts (excluding dairybased desserts) Edible ices, including sherbet and sorbet Surface-treated fruit Jams, jellies, marmelades Fruit preparations, including pulp and fruit toppings Fruit-based desserts, including fruitflavoured water-based desserts Fruit fillings for pastries Vegetable, nut and seed pulps and preparations other than 4.2.2.5 Confectionery Cocoa and chocolate products other than 5.1.1, 5.1.2 & 5.1.4 (e.g., milk chocolate bar, chocolate flakes) Sugar-based confectionery other than 5.1, 5.3 & 5.4, including hard & soft candy, nougats, etc. Chewing gum Decorations (e.g., for fine bakery wares), toppings (non-fruit) and sweet Cereal and starch based desserts (e.g., sauces rice pudding, tapioca pudding) Breads and rolls Fine bakery wares Edible casings (e.g., sausage casings) Egg-based desserts (e.g., custard) Mixes for soups and broths Emulsified sauces (e.g., mayonnaise, salad dressing) Mixes for sauces and gravies Yeast Yeast Dietetic foods intended for special medical purposes Dietetic formulae for slimming purposes and weight reduction Water-based flavoured drinks, including sport or electrolyte drinks Coffee, coffee substitutes, tea, herbal infusions & other hot cereal beverages, excluding cocoa Still wine

10000 mg/kg 20000 mg/kg 10000 mg/kg 10000 mg/kg 5000 mg/kg 500 mg/kg GMP 25 mg/kg 5000 mg/kg 5000 mg/kg 7000 mg/kg 5000 mg/kg 20000 mg/kg 10000 mg/kg 5000 mg/kg 20000 mg/kg 5000 mg/kg 5000 mg/kg 10000 mg/kg 10000 mg/kg 3500 mg/kg 5000 mg/kg 250 mg/kg 5000 mg/kg 5000 mg/kg 15000 mg/kg GMP 5000 mg/kg 5000 mg/kg 500 mg/kg 500 mg/kg GMP Note 31 Note 1

Note 3

Note 37

STANNOUS CHLORIDE

ADI: 2 mg/kg bw Function: INS 512 512 512 512 Colour Retention Agent Food Food Category Cat. No. 04.1.2.4 Canned or bottled (pasteurized) fruit 04.2.2.4 Canned or bottled (pasteurized) vegetables 14.1.2.3 Concentrates (liquid or solid) for fruit juice 14.1.4 Water-based flavoured drinks, including sport or electrolyte drinks Max Level 80 mg/kg 80 mg/kg 8 mg/kg 80 mg/kg Notes

Note 3

STEAROYL-2-LACTYLATES ADI: 20 mg/kg bw Sodium Stearoyl Lactylate Calcium Stearoyl Lactylate Function: INS 481i, 482i 481i, 482i 481i 481i 481i, 482i 481i, 482i 481i, 482i 481i, 482i 481i, 482i 481i, 482i 481i 481i, 482i 481i 482i 481i, 482i 481i 481i, 482i 481i 482i 481i 481i, 482i Emulsifier Food Cat. No. 01.1.2 01.3.2 01.4.4 01.6.5 01.7 02.2 02.3 02.4 04.1.2.6 04.1.2.7 04.1.2.8 04.1.2.9 04.1.2.11 04.2.2.2 05.1.1 05.1.2 05.2 05.3 05.3 05.4 06.1 481i 482i Food Category Dairy-based drinks, flavoured and/or fermented (e.g., chocolate milk, cocoa, eggnog) Beverage whiteners Cream analogues Cheese analogues Dairy-based desserts (e.g., ice cream, ice milk, pudding, fruit or flavoured Fat emulsions mainly of type water-in-oil yoghurt) Fat emulsions other than 2.2, including mixed and/or flavoured products based on fat emulsions Fat-based desserts (excluding dairybased desserts) Fruit-based spreads other than 4.1.2.5 (e.g., chutney) Candied fruit Fruit preparations, including pulp and fruit toppings Fruit-based desserts, including fruitflavoured water-based desserts Fruit fillings for pastries Dried vegetables Cocoa mixes (powders and syrups) Cocoa-based spreads, including fillings Sugar-based confectionery other than 5.1, 5.3 & 5.4, including hard & soft candy, nougats, etc. Chewing gum Chewing gum Decorations (e.g., for fine bakery wares), toppings (non-fruit) and sweet sauces Whole, broken or flaked grain, including rice Max Level 5000 mg/kg 5000 mg/kg 10000 mg/kg 2000 mg/kg 5000 mg/kg 10000 mg/kg 10000 mg/kg 5000 mg/kg 2000 mg/kg 2000 mg/kg 187 mg/kg 5000 mg/kg 2000 mg/kg 1000 mg/kg 2000 mg/kg 5000 mg/kg 5000 mg/kg 20000 mg/kg 10000 mg/kg 2000 mg/kg 4000 mg/kg Notes

Note 4

Note 4

481i, 482i 482i 481i 482i 481i 481i 482i 381i 482i 481i 482i 481i 482i 481i 482i 481i, 482i 481i 482i 481i, 482i 481i, 482i 481i 481i, 482i 481i, 482i 481i, 482i 481i, 482i 481i, 482i 481i, 482i 481i 482i

06.3 06.4 06.5 06.5 06.6 07.1.1 07.1.1 07.1.2 07.1.2 07.1.3 07.1.3 07.1.4 07.1.4 07.2.1 07.2.1 07.2.2 07.2.3 07.2.3 08.3.2 10.4 12.6 13.3 13.4 14.1.4 14.1.5 14.2.6 15.1 16.0 16.0

Breakfast cereals, including rolled oats Pastas and noodles Cereal and starch based desserts (e.g., rice pudding, tapioca pudding) Cereal and starch based desserts (e.g., rice pudding, tapioca pudding) Batters (e.g., for breading or batters for fish or poultry) Breads and rolls Breads and rolls Crackers, excluding sweet crackers Crackers, excluding sweet crackers Other ordinary bakery products (e.g., bagels, pita, English muffins) Other ordinary bakery products (e.g., bagels, pita, English muffins) Bread-type products, including bread stuffing and bread crumbs Bread-type products, including bread stuffing and bread crumbs Cakes, cookies and pies (e.g., fruit-filled or custard types) Cakes, cookies and pies (e.g., fruit-filled or custard types) Other fine bakery products (e.g., doughnuts, sweet rolls, scones & muffins) Mixes for fine bakery wares (e.g., cakes, pancakes) Mixes for fine bakery wares (e.g., cakes, pancakes) Comminuted meat, poultry & game products, heat treated Egg-based desserts (e.g., custard) Sauces and like products Dietetic foods intended for special medical purposes Dietetic formulae for slimming purposes and weight reduction Water-based flavoured drinks, including sport or electrolyte drinks Coffee, coffee substitutes, tea, herbal infusions & other hot cereal beverages, excluding cocoa Spirituous beverages Snacks - potato, cereal, flour or starch based (from roots & tubers, pulses & legumes) Composite foods (e.g., casseroles, mincemeat) - foods that could not be placed in categories 1-15 Composite foods (e.g., casseroles, mincemeat) - foods that could not be placed in categories 1-15

5000 mg/kg 4500 mg/kg 5000 mg/kg 6000 mg/kg 7500 mg/kg 5000 mg/kg 4000 mg/kg 5000 mg/kg 3000 mg/kg 5000 mg/kg 3000 mg/kg 5000 mg/kg 3000 mg/kg 5000 mg/kg 5500 mg/kg 5000 mg/kg 5000 mg/kg 8000 mg/kg 4000 mg/kg 5000 mg/kg 2500 mg/kg 2000 mg/kg 2000 mg/kg 2000 mg/kg 2000 mg/kg 8000 mg/kg 5000 mg/kg 2500 mg/kg 2000 mg/kg Note 4 Note 4

STEARYL CITRATE

ADI: 50 mg/kg bw Function: INS 484 484 484 484 Emulsifier Food Cat. No. 02.1 02.2.1.2 05.3 14.1.4 Food Category Fats and oils essentially free from water Margarine and similar products (e.g., buttermargarine blends) Chewing gum Water-based flavoured drinks, sport or electrolyte drinks including Max Level GMP GMP 15000 mg/kg 500 mg/kg Notes

STEARYL TARTRATE ADI: 500 mg/kg bw Function: INS 483 483 483 483 483 Emulsifier Food Cat. No. 01.7 02.4 06.5 07.1 10.4 Food Category Dairy-based desserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt) Fat-based desserts (excluding dairy-based desserts) Cereal and starch based desserts (e.g., rice pudding, tapioca pudding) Bread and ordinary bakery wares Egg-based desserts (e.g., custard) Max Level 5000 mg/kg 5000 mg/kg 5000 mg/kg 4000 mg/kg 5000 mg/kg Notes

SUCROGLYCERIDES ADI: 30 mg/kg bw Function: INS 474 474 474 474 474 474 474 474 474 474 Emulsifier Food Cat. No. 01.1.2 01.3.2 01.7 02.2 02.3 02.4 03.0 04.1.1.2 04.1.2.9 04.2.2.6 Food Category Dairy-based drinks, flavoured and/or fermented (e.g., chocolate milk, cocoa, eggnog) Beverage whiteners Dairy-based desserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt) Fat emulsions mainly of type water-in-oil Fat emulsions other than 2.2, including mixed and/or flavoured products based on fat emulsions Fat-based desserts (excluding dairy-based desserts) Edible ices, including sherbet and sorbet Surface-treated fruit Fruit-based desserts, including fruit-flavoured water-based desserts Vegetable, nut and seed pulps and preparations other than 4.2.2.5 Max Level 5000 mg/kg 20000 mg/kg 5000 mg/kg 10000 mg/kg 10000 mg/kg 10000 mg/kg 5000 mg/kg GMP 5000 mg/kg 5000 mg/kg Notes

474 474 474 474 474 474 474 474 474 474 474 474 474 474 474 474 474

05.1.1 05.2 05.3 06.5 07.2 08.2.2 08.3.2 10.4 12.5 12.6 13.3 13.4 14.1.4.1 14.1.4.2 14.1.4.3 14.1.5 14.2

Cocoa mixes (powders and syrups) Sugar-based confectionery other than 5.1, 5.3 & 5.4, including hard & soft candy, nougats, etc. Chewing gum Cereal and starch based desserts (e.g., rice pudding, tapioca pudding) Fine bakery wares Meat, poultry & game products in whole pieces/cuts, heat-treated Comminuted meat, poultry & game products, heat treated Egg-based desserts (e.g., custard) Soups and broths Sauces and like products Dietetic foods intended for special medical purposes Dietetic formulae for slimming purposes and weight reduction Carbonated water-based flavoured drinks Non-carbonated water-based flavoured drinks, including punches and ades Concentrates (liquid or solid) for water-based flavoured drinks Coffee, coffee substitutes, tea, herbal infusions & other hot cereal beverages, excluding cocoa Alcoholic beverages, including alcohol-free and low-alcohol counterparts

10000 mg/kg 5000 mg/kg 15000 mg/kg 5000 mg/kg 10000 mg/kg 5000 mg/kg 5000 mg/kg 5000 mg/kg 2000 mg/kg 10000 mg/kg 5000 mg/kg 5000 mg/kg 5000 mg/kg 5000 mg/kg 200 mg/kg 1000 mg/kg 5000 mg/kg

SUCROSE ACETATE ISOBUTYRATE ADI: 20 mg/kg bw Function: INS 444 Emulsifier Food Food Category Cat. No. 14.1.4 Water-based flavoured drinks, including sport or electrolyte drinks Max Level 500 mg/kg Notes

SUCROSE ESTERS OF FATTY ACIDS ADI: 30 mg/kg bw Function: INS 473 473 473 Emulsifier Food Cat. No. 01.1.2 01.3.2 01.4.2 Food Category Dairy-based drinks, flavoured and/or fermented (e.g., chocolate milk, cocoa, eggnog) Beverage whiteners Sterilized, UHT, whipping or whipped and Max Level 5000 mg/kg 20000 mg/kg GMP Notes

473 473 473 473 473 473 473 473 473 473 473 473 473 473 473 473 473 473 473 473 473 473 473 473 473 473 473 473 473 473 473 473

01.4.4 01.7 02.2 02.3 02.4 03.0 04.1.1.2 04.1.2.9 04.2.2.6 05.1.1 05.1.2 05.1.3 05.1.4 05.2 05.3 05.4 06.5 07.1 07.2 08.2.2 08.3.2 09.4 10.4 12.5 12.6 13.3 13.4 13.6 14.1.4.1 14.1.4.2 14.1.4.3 14.1.5

reduced fat creams Cream analogues Dairy-based desserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt) Fat emulsions mainly of type water-in-oil Fat emulsions other than 2.2, including mixed and/or flavoured products based on fat emulsions Fat-based desserts (excluding dairy-based desserts) Edible ices, including sherbet and sorbet Surface-treated fruit Fruit-based desserts, including fruitflavoured water-based desserts Vegetable, nut and seed pulps and preparations other than 4.2.2.5 Cocoa mixes (powders and syrups) Cocoa-based spreads, including fillings Cocoa and chocolate products other than 5.1.1, 5.1.2 & 5.1.4 (e.g., milk chocolate bar, chocolate flakes) Imitation chocolate, chocolate substitute products Sugar-based confectionery other than 5.1, 5.3 & 5.4, including hard & soft candy, nougats, etc. Chewing gum Decorations (e.g., for fine bakery wares), toppings (non-fruit) and sweet sauces Cereal and starch based desserts (e.g., rice pudding, tapioca pudding) Bread and ordinary bakery wares Fine bakery wares Meat, poultry & game products in whole pieces/cuts, heat-treated Comminuted meat, poultry & game products, heat treated Fully preserved, including canned or fermented, fish & fish products, including mollusks, crustaceans & echinoderms Egg-based desserts (e.g., custard) Soups and broths Sauces and like products Dietetic foods intended for special medical purposes Dietetic formulae for slimming purposes and weight reduction Food supplements Carbonated water-based flavoured drinks Non-carbonated water-based flavoured drinks, including punches and ades Concentrates (liquid or solid) for waterbased flavoured drinks Coffee, coffee substitutes, tea, herbal infusions & other hot cereal beverages, excluding cocoa

GMP 5000 mg/kg 10000 mg/kg 10000 mg/kg 10000 mg/kg 10000 mg/kg GMP 5000 mg/kg 5000 mg/kg 15000 mg/kg 10000 mg/kg 10000 mg/kg 10000 mg/kg 5000 mg/kg 15000 mg/kg 10000 mg/kg 5000 mg/kg GMP 10000 mg/kg 5000 mg/kg 5000 mg/kg GMP 5000 mg/kg 2000 mg/kg 10000 mg/kg 5000 mg/kg 5000 mg/kg GMP 1000 mg/kg 5000 mg/kg 10000 mg/kg 1000 mg/kg

473

14.2

Alcoholic beverages, including alcohol-free and low-alcohol counterparts

5000 mg/kg

SUNSET YELLOW FCF ADI: 2.5 mg/kg bw Function: INS 110 110 110 110 110 110 110 110 110 110 110 110 110 110 110 110 110 110 110 110 110 110 110 110 110 110 110 110 110 110 Colour Food Cat. No. 01.1.2 01.2.1.1 01.2.1.2 01.6.1 01.6.2.2 01.6.3 01.6.4 01.6.5 01.7 02.1.3 02.2.1.1 02.2.1.2 02.4 03.0 04.1.1.2 04.1.2.2 04.1.2.4 04.1.2.5 04.1.2.6 04.1.2.7 04.1.2.8 04.1.2.9 04.1.2.1 1 04.2.1.2 04.2.2.3 04.2.2.4 04.2.2.5 04.2.2.6 05.1 05.2 Food Category Dairy-based drinks, flavoured and/or fermented (e.g., chocolate milk, cocoa, eggnog) Fermented milks, not heat-treated after fermentation Fermented milks, heat-treated after fermentation Unripened cheese Rind of ripened cheese Whey cheese Processed cheese Cheese analogues Dairy-based desserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt) Lard, tallow, fish oil, and other animal fats Butter and concentrated butter Margarine and similar products (e.g., butter-margarine blends) Fat-based desserts (excluding dairybased desserts) Edible ices, including sherbet and sorbet Surface-treated fruit Dried fruit Canned or bottled (pasteurized) fruit Jams, jellies, marmelades Fruit-based spreads other than 4.1.2.5 (e.g., chutney) Candied fruit Fruit preparations, including pulp and fruit toppings Fruit-based desserts, including fruitflavoured water-based desserts Fruit fillings for pastries Surface-treated vegetables Vegetables in vinegar, oil or brine Canned or bottled (pasteurized) vegetables Vegetable, nut and seed purees and spreads (e.g., peanut butter) Vegetable, nut and seed pulps and preparations other than 4.2.2.5 Cocoa products and chocolate products, including imitations and chocolate substitutes Sugar-based confectionery other than Max Level 300 mg/kg 12 mg/kg 12 mg/kg GMP 100 mg/kg GMP 200 mg/kg GMP 150 mg/kg GMP 300 mg/kg GMP 150 mg/kg 300 mg/kg 500 mg/kg 50 mg/kg 200 mg/kg 500 mg/kg 500 mg/kg 200 mg/kg 500 mg/kg 150 mg/kg 369 mg/kg 500 mg/kg 500 mg/kg 200 mg/kg 100 mg/kg 200 mg/kg 400 mg/kg 400 mg/kg Note 1 Note 1 Note 7 Note 1 Note 1 Note 1 Notes

110 110 110 110 110 110 110 110 110 110 110 110 110 110 110 110 110 110 110 110 110 110 110 110 110 110 110 110

05.3 05.4 06.3 06.4 06.5 06.6 07.1.1 07.2 08.1 08.2 08.3.1.1 08.3.1.2 08.3.1.3 08.3.2 08.3.3 08.4 09.1.1 09.1.2 09.2.1 09.2.2 09.2.3 09.2.4.1 09.2.4.2 09.2.4.3 09.2.5 09.3.1 09.3.2 09.3.3

5.1, 5.3 & 5.4, including hard & soft candy, nougats, etc. Chewing gum Decorations (e.g., for fine bakery wares), toppings (non-fruit) and sweet sauces Breakfast cereals, including rolled oats Pastas and noodles Cereal and starch based desserts (e.g., rice pudding, tapioca pudding) Batters (e.g., for breading or batters for fish or poultry) Breads and rolls Fine bakery wares Fresh meat, poultry & game Processed meat, poultry & game products in whole pieces/cuts Comminuted meat, poultry & game products, non-heat treated, cured (including salted) Comminuted meat, poultry & game products, non-heat treated, cured (including salted) & dried Comminuted meat, poultry & game products, non-heat treated, fermented Comminuted meat, poultry & game products, heat-treated Comminuted meat, poultry & game products, frozen Edible casings (e.g., sausage casings) Fresh fish Fresh mollusks, crustaceans & echinoderms Frozen fish, fish fillets & fish products, including mollusks, crustaceans & echinoderms Frozen battered fish, fish fillets & fish products, including mollusks, crustaceans & echinoderms Frozen minced & creamed fish products, including mollusks, crustaceans & echinoderms Cooked fish & fish products Cooked mollusks, crustaceans & echinoderms Fried fish & fish products, including mollusks, crustaceans & echinoderms Smoked, dried, fermented and/or salted fish & fish prods, including mollusks, crustaceans & echinoderms Fish & fish products, including mollusks, crustaceans & echinoderms, marinated and/or in jelly Fish & fish products, including mollusks, crustaceans & echinoderms, pickled and/or in brine Salmon substitutes, caviar and other fish

300 mg/kg 500 mg/kg 350 mg/kg 100 mg/kg 150 mg/kg 100 mg/kg 300 mg/kg 200 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 135 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 300 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 250 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1

Note 1 Note 1 Note 1

110 110 110 110 110 110 110 110 110 110 110 110 110 110 110 110 110 110 110 110 110 110 110 110 110 110 110 110 110 110

09.3.4 09.4 10.1 10.4 12.2 12.4 12.5 12.6 12.9 13.1 13.2 13.3 13.4 13.5 13.6 14.1.2.1 14.1.2.3 14.1.4.1 14.1.4.2 14.1.4.3 14.1.4.3 14.2.2 14.2.3.4 14.2.4 14.2.6.1 14.2.6.2 14.3 15.1 15.2 16.0

roe products Semi-preserved fish & fish products, including mollusks, crustaceans & echinodems other than 9.3.1-9.3.3 Fully preserved, including canned or fermented, fish & fish products, including mollusks, crustaceans & echinoderms Fresh eggs Egg-based desserts (e.g., custard) Herbs, spices, seasonings (including salt substitutes) and condiments Mustards Soups and broths Sauces and like products Protein products Infant formulae and follow-on formulae Foods for young children (weaning foods) Dietetic foods intended for special medical purposes Dietetic formulae for slimming purposes and weight reduction Dietetic foods other than 13.1-13.4 Food supplements Canned or bottled (pasteurized) fruit juice Concentrates (liquid or solid) for fruit juice Carbonated water-based flavoured drinks Non-carbonated water-based flavoured drinks, including punches and ades Concentrates (liquid or solid) for waterbased flavoured drinks Concentrates (liquid or solid) for waterbased flavoured drinks Cider and perry Aromatized wine Fruit wine Spirituous beverages containing more than 15% alcohol Spirituous beverages containing less than 15% alcohol Other alcoholic beverages (e.g., beer, wine or spirit coolers, etc.) Snacks - potato, cereal flour or starch based (from roots & tubers, pulses & legumes) Processed nuts, including coated nuts and nut mixtures (with, e.g., dried fruit) Composite foods (e.g., casseroles, mincemeat) - foods that could not be placed in categories 1-15

500 mg/kg 500 mg/kg GMP 50 mg/kg 500 mg/kg 300 mg/kg 300 mg/kg 500 mg/kg 100 mg/kg 50 mg/kg 50 mg/kg 50 mg/kg 50 mg/kg 300 mg/kg 300 mg/kg GMP 300 mg/kg 250 mg/kg 250 mg/kg 100 mg/kg 391 mg/kg 200 mg/kg 200 mg/kg 200 mg/kg 300 mg/kg 200 mg/kg 200 mg/kg 200 mg/kg 100 mg/kg 500 mg/kg Note 3 Notes 1 & 2

TARTRATES ADI: 30 mg/kg bw Tartaric Acid (L(+)-) Monosodium Tartrate 334 335i

Disodium Tartrate Monopotassium Tartrate Dipotassium Tartrate Potassium Sodium Tartrate Calcium Tartrate Function: INS 336i 336i 336i 336i 336i Function: INS 335i, 337 335i, 337 335i, 337 335i, 337 335ii 335i, 337 335i 335i, 337 334

335ii 336i 336ii 337 354 Max Level GMP GMP GMP GMP GMP Max Level GMP GMP GMP 30000 mg/kg GMP GMP GMP GMP 15000 mg/kg Notes Notes

Bulking Agent Food Food Category Cat. No. 01.7 Dairy-based desserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt) 04.1.2.5 Jams, jellies, marmelades 04.1.2.9 Fruit-based desserts, including fruitflavoured water-based desserts 05.0 Confectionery 07.0 Bakery wares Emulsifier Food Cat. No. 01.6.1 01.6.2 01.6.3 01.6.4 01.6.4 01.6.5 02.1 04.1.2.5 05.3 Food Category Unripened cheese Ripened cheese Whey cheese Processed cheese Processed cheese Cheese analogues Fats and oils essentially free from water Jams, jellies, marmelades Chewing gum

TARTRAZINE ADI: 7.5 mg/kg bw Function: INS 102 102 102 102 102 102 102 102 102 102 102 102 102 Colour Food Cat. 01.1.2 No. 01.2.1.1 01.2.1.2 01.6.1 01.6.2.2 01.6.3 01.6.4 01.6.5 01.7 02.1.3 02.2.1.1 02.2.1.2 02.4 Food Category Dairy-based drinks, flavoured and/or fermented (e.g., chocolate milk, cocoa, eggnog) Fermented milks, not heat-treated after fermentation Fermented milks, heat-treated after fermentation Unripened cheese Rind of ripened cheese Whey cheese Processed cheese Cheese analogues Dairy-based desserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt) Lard, tallow, fish oil, and other animal fats Butter and concentrated butter Margarine and similar products (e.g., butter-margarine blends) Fat-based desserts (excluding dairy-based Max Level 300 mg/kg 18 mg/kg 18 mg/kg GMP 100 mg/kg GMP 200 mg/kg GMP 150 mg/kg GMP 300 mg/kg GMP 150 mg/kg Note 7 Note 1 Note 1 Note 1 Notes

102 102 102 102 102 102 102 102 102 102 102 102 102 102 102 102 102 102 102 102 102 102 102 102 102 102 102 102 102 102 102 102 102

03.0 04.1.1.2 04.1.2.2 04.1.2.4 04.1.2.5 04.1.2.6 04.1.2.7 04.1.2.8 04.1.2.9 04.1.2.1 1 04.2.1.2 04.2.2.3 04.2.2.4 04.2.2.6 05.1 05.2 05.3 05.4 06.3 06.4 06.5 06.6 07.1.1 07.2 08.0 09.1.1 09.1.2 09.2.1 09.2.2 09.2.3 09.2.4.1 09.2.4.2 09.2.4.3

desserts) Edible ices, including sherbet and sorbet Surface-treated fruit Dried fruit Canned or bottled (pasteurized) fruit Jams, jellies, marmelades Fruit-based spreads other than 4.1.2.5 (e.g., chutney) Candied fruit Fruit preparations, including pulp and fruit toppings Fruit-based desserts, including fruitflavoured water-based desserts Fruit fillings for pastries Surface-treated vegetables Vegetables in vinegar, oil or brine Canned or bottled (pasteurized) vegetables nut and seed pulps and Vegetable, preparations other than 4.2.2.5 Cocoa products and chocolate products, including imitations and chocolate substitutes Sugar-based confectionery other than 5.1, 5.3 & 5.4, including hard & soft candy, nougats, etc. Chewing gum Decorations (e.g., for fine bakery wares), toppings (non-fruit) and sweet sauces Breakfast cereals, including rolled oats Pastas and noodles Cereal and starch based desserts (e.g., rice pudding, tapioca pudding) Batters (e.g., for breading or batters for fish or poultry) Breads and rolls Fine bakery wares Meat and meat products, including poultry & game Fresh fish Fresh mollusks, crustaceans & echinoderms Frozen fish, fish fillets & fish products, including mollusks, crustaceans & echinoderms Frozen battered fish, fish fillets & fish products, including mollusks, crustaceans & echinoderms Frozen minced & creamed fish products, including mollusks, crustaceans & echinoderms Cooked fish & fish products Cooked mollusks, crustaceans & echinoderms Fried fish & fish products, including mollusks, crustaceans & echinoderms

300 mg/kg 500 mg/kg 200 mg/kg 200 mg/kg 500 mg/kg 500 mg/kg 200 mg/kg 500 mg/kg 150 mg/kg 246 mg/kg 500 mg/kg 500 mg/kg 200 mg/kg 200 mg/kg 300 mg/kg 300 mg/kg 300 mg/kg 500 mg/kg 200 mg/kg 100 mg/kg 150 mg/kg 100 mg/kg 300 mg/kg 200 mg/kg 500 mg/kg 300 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 250 mg/kg 500 mg/kg

Note 1

Note 1

Note 1 Note 1

Note 1 Note 1

Note 1

102 102 102 102 102 102 102 102 102 102 102 102 102 102 102 102 102 102 102 102 102 102 102 102 102 102 102 102 102 102 102 102 102

09.2.5 09.3.1 09.3.2 09.3.3 09.3.4 09.4 10.1 10.4 11.1 12.2 12.4 12.5 12.6 12.9 13.1 13.2 13.3 13.4 13.5 13.6 14.1.2.1 14.1.2.3 14.1.4.1 14.1.4.2 14.1.4.3 14.2.1 14.2.2 14.2.3.4 14.2.4 14.2.6.1 14.2.6.2 14.3 15.1

Smoked, dried, fermented and/or salted fish & fish prods, including mollusks, crustaceans & echinoderms Fish & fish products, including mollusks, crustaceans & echinoderms, marinated and/or in jelly Fish & fish products, including mollusks, crustaceans & echinoderms, pickled and/or in brine Salmon substitutes, caviar and other fish roe products Semi-preserved fish & fish products, including mollusks, crustaceans & echinodems other than 9.3.1-9.3.3 Fully preserved, including canned or fermented, fish & fish products, including mollusks, crustaceans & echinoderms Fresh eggs Egg-based desserts (e.g., custard) White & semi-white sugar, fructose, glucose, xylose; sugar solutions & syrups; (partially) inverted sugars Herbs, spices, seasonings (including salt substitutes) and condiments Mustards Soups and broths Sauces and like products Protein products Infant formulae and follow-on formulae Foods for young children (weaning foods) Dietetic foods intended for special medical purposes Dietetic formulae for slimming purposes and weight reduction Dietetic foods other than 13.1-13.4 Food supplements Canned or bottled (pasteurized) fruit juice Concentrates (liquid or solid) for fruit juice Carbonated water-based flavoured drinks Non-carbonated water-based flavoured drinks, including punches and ades Concentrates (liquid or solid) for waterbased flavoured drinks Beer and malt beverages Cider and perry Aromatized wine Fruit wine Spirituous beverages containing more than 15% alcohol Spirituous beverages containing less than 15% alcohol Other alcoholic beverages (e.g., beer, wine or spirit coolers, etc.) Snacks - potato, cereal flour or starch based (from roots & tubers, pulses & legumes)

500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg GMP 150 mg/kg 66 mg/kg 500 mg/kg 300 mg/kg 300 mg/kg 500 mg/kg 100 mg/kg 50 mg/kg 50 mg/kg 50 mg/kg 50 mg/kg 300 mg/kg 300 mg/kg GMP 300 mg/kg 300 mg/kg 300 mg/kg 195 mg/kg GMP 200 mg/kg 200 mg/kg 200 mg/kg 300 mg/kg 200 mg/kg 200 mg/kg 200 mg/kg Notes 1 & 2 Note 1 Note 1

102 102

15.2 16.0

Processed nuts, including coated nuts and nut mixtures (with, e.g., dried fruit) Composite foods (e.g., casseroles, mincemeat) - foods that could not be placed in categories 1-15

100 mg/kg 500 mg/kg

TOSOM ADI: 30 mg/kg bw Thermally Oxidized Soya Bean Oil with Mono-and Di-Glycerides of Fatty Adds (TOSOM) Function: INS 479 Emulsifier Food Cat. No. 02.2 479

Food Category Fat emulsions mainly of type water-in-oil

Max Level 5000 mg/kg

Notes

Codex General Standard for Food Additives TABLE TWO Food Categories or Individual Food Items in Which Food Additives are Permitted Under Specified Conditions Food Category No. 01.1.1 Function: Emulsifier Additive PHOSPHATES Milk and buttermilk INS 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v Max Level 1000 mg/kg Notes Note 30

Food Category No. 01.1.1.2 Function: Emulsifier Additive DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL PROPYLENE GLYCOL ALGINATE Food Category No. 01.1.2 INS 472e 405

Buttermilk (plain) Max Level GMP 3000 mg/kg Dairy-based drinks, flavoured and/or fermented (e.g., chocolate milk, cocoa, eggnog) INS 129 123 160b 122 151 Max Level 300 mg/kg 300 mg/kg 50 mg/kg 150 mg/kg 150 mg/kg Notes Note 5 Notes

Function: Colour Additive ALLURA RED AC AMARANTH ANNATO EXTRACTS AZORUBINE BRILLIANT BLACK PN

BRILLIANT BLUE FCF BROWN HT CANTHAXANTHIN CARAMEL COLOUR, CLASS III CARAMEL COLOUR, CLASS IV CARMINES CAROTENOIDS CAROTENOIDS CHLOROPHYLLS, COPPER COMPLEXES CURCUMIN ERYTHROSINE FAST GREEN FCF GRAPE SKIN EXTRACT INDIGOTINE IRON OXIDES PONCEAU 4R QUINOLINE YELLOW RIBOFLAVINES SUNSET YELLOW FCF TARTRAZINE Function: Emulsifier Additive DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL PHOSPHATES

133 155 161g 150c 150d 120 160ai 160e,f 141i,ii 100i 127 143 163ii 132 172i-iii 124 104 101i,ii 110 102 INS 472e 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 475 432-435 436 477 491 492-495 481i, 482i 474 473

150 mg/kg 150 mg/kg GMP 150 mg/kg 150 mg/kg 150 mg/kg 100 mg/kg 150 mg/kg GMP 150 mg/kg 300 mg/kg 100 mg/kg GMP 300 mg/kg GMP 150 mg/kg 150 mg/kg GMP 300 mg/kg 300 mg/kg Max Level GMP 3000 mg/kg Notes Note 30

POLYGLYCEROL ESTERS OF FATTY ACIDS POLYSORBATES POLYSORBATES PROPYLENE GLYCOL ESTERS OF FATTY ACIDS SORBITAN ESTERS OF FATTY ACIDS SORBITAN ESTERS OF FATTY ACIDS STEAROYL-2-LACTYLATES SUCROGLYCERIDES SUCROSE ESTERS OF FATTY ACIDS Food Category No. 01.2 Function: Emulsifier Additive DIOCTYL SODIUM SULFOSUCCINATE Food Category No. 01.2.1

2000 mg/kg 3000 mg/kg 5000 mg/kg 5000 mg/kg 10000 mg/kg 5000 mg/kg 5000 mg/kg 5000 mg/kg 5000 mg/kg

Note 36

Fermented and renneted milk products (plain), excluding drinks INS 480 Max Level 25 mg/kg Notes Note 13

Dairy-based drinks, flavoured and/or fermented (e.g., chocolate milk, cocoa, eggnog) INS 124 Max Level 48 mg/kg Notes

Function: Colour Additive PONCEAU 4R

Food Category No. 01.2.1.1 Function: Colour Additive ALLURA RED AC ANNATO EXTRACTS CARAMEL COLOUR, CLASS III CARAMEL COLOUR, CLASS IV CAROTENOIDS QUINOLINE YELLOW SUNSET YELLOW FCF TARTRAZINE Function: Emulsifier Additive PHOSPHATES Food Category No. 01.2.1.2 Function: Colour Additive AZORUBINE BRILLIANT BLACK PN CARAMEL COLOUR, CLASS III CARAMEL COLOUR, CLASS IV CARMINES ERYTHROSINE INDIGOTINE PONCEAU 4R RED 2G SUNSET YELLOW FCF TARTRAZINE

Fermented milks, not heat-treated after fermentation INS 129 160b 150c 150d 160ai 104 110 102 INS 341i-iii; 451i Max Level 50 mg/kg 50 mg/kg 150 mg/kg 150 mg/kg 100 mg/kg 18 mg/kg 12 mg/kg 18 mg/kg Max Level GMP Notes

Notes

Fermented milks, heat-treated after fermentation INS 122 151 150c 150d 120 127 132 124 128 110 102 INS 472e 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v Max Level 57 mg/kg 12 mg/kg 150 mg/kg 150 mg/kg 20 mg/kg 27 mg/kg 6 mg/kg 48 mg/kg 30 mg/kg 12 mg/kg 18 mg/kg Max Level GMP 1000 mg/kg Notes Note 7 Note 7 Note 7 Note 7 Note 7 Note 7 Note 7 Note 7 Note 7 Note 7 Note 7 Notes

Function: Emulsifier Additive DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL PHOSPHATES

Food Category No. 01.2.2 Function: Colour Additive CARAMEL COLOUR, CLASS III CARAMEL COLOUR, CLASS IV CAROTENOIDS CHLOROPHYLLS, COPPER COMPLEXES GRAPE SKIN EXTRACT INS 150c 150d 160ai 141i,ii 163ii

Renneted milk Max Level GMP GMP GMP GMP GMP Notes

IRON OXIDES RIBOFLAVINES Function: Emulsifier Additive DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL Food Category No. 01.3.1 Function: Emulsifier Additive DIOCTYL SODIUM SULFOSUCCINATE PHOSPHATES

172i-iii 101i,ii INS 472e

GMP GMP Max Level GMP Notes

Condensed milk (plain) INS 480 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v Max Level GMP 1500 mg/kg Notes Note 30

Food Category No. 01.3.2 Function: Bulking Agent Additive GLUCONATES Function: Colour Additive CARAMEL COLOUR, CLASS III CARAMEL COLOUR, CLASS IV CAROTENOIDS CHLOROPHYLLS, COPPER COMPLEXES GRAPE SKIN EXTRACT IRON OXIDES RIBOFLAVINES Function: Emulsifier Additive DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL PHOSPHATES INS 578 INS 150c 150d 160ai 141i,ii 163ii 172i-iii 101i,ii INS 472e 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 475 INS 432-436 405 477

Beverage whiteners Max Level 4000 mg/kg Max Level GMP GMP GMP GMP GMP GMP GMP Max Level GMP 50000 mg/kg Notes

Notes

Notes Note 30

POLYGLYCEROL ESTERS OF FATTY ACIDS Function: Emulsifier Additive POLYSORBATES PROPYLENE GLYCOL ALGINATE PROPYLENE GLYCOL ESTERS OF FATTY ACIDS SORBITAN ESTERS OF FATTY ACIDS STEAROYL-2-LACTYLATES

5000 mg/kg Max Level 5000 mg/kg 5000 mg/kg 5000 mg/kg 5000 mg/kg 5000 mg/kg Notes

491-495 481i, 482i

SUCROGLYCERIDES SUCROSE ESTERS OF FATTY ACIDS Food Category No. 01.4 Function: Colour Additive CARAMEL COLOUR, CLASS III CARAMEL COLOUR, CLASS IV CAROTENOIDS CHLOROPHYLLS, COPPER COMPLEXES GRAPE SKIN EXTRACT IRON OXIDES RIBOFLAVINES Function: Emulsifier Additive PHOSPHATES

474 473

20000 mg/kg 20000 mg/kg Cream (plain) and the like

INS 150c 150d 160ai 141i,ii 163ii 172i-iii 101i,ii INS 339i-iii 340i-iii 341i-iii 450i-viii; 451i,ii; 452i-v 475

Max Level GMP GMP GMP GMP GMP GMP GMP Max Level 5000 mg/kg

Notes

Notes Note 30

POLYGLYCEROL ESTERS OF FATTY ACIDS Food Category No. 01.4.1 Function: Emulsifier Additive PHOSPHATES Food Category No. 01.4.2 Function: Emulsifier Additive PHOSPHATES POLYSORBATES SUCROSE ESTERS OF FATTY ACIDS Food Category No. 01.4.3 Function: Emulsifier Additive DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL PROPYLENE GLYCOL ALGINATE Food Category No. 01.4.4 INS 472e 405 INS 338

5000 mg/kg

Pasteurized cream Max Level 5000 mg/kg Notes Note 30

Sterilized, UHT, whipping or whipped and reduced fat creams INS 338 433 473 Max Level 5000 mg/kg 1000 mg/kg GMP Notes Note 30

Clotted cream Max Level GMP 5000 mg/kg Cream analogues INS 472e 432-436 405 Max Level GMP 5000 mg/kg 2500 mg/kg Notes Notes

Function: Emulsifier Additive DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL POLYSORBATES PROPYLENE GLYCOL ALGINATE

PROPYLENE GLYCOL ESTERS OF FATTY ACIDS SORBITAN ESTERS OF FATTY ACIDS STEAROYL-2-LACTYLATES SUCROSE ESTERS OF FATTY ACIDS Food Category No. 01.5.1 Function: Emulsifier Additive DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL PHOSPHATES

477 491-495 481i 473

30000 mg/kg 5000 mg/kg 10000 mg/kg GMP

Note 4

Milk powder and cream powder INS 472e 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v Max Level 10000 mg/kg 2500 mg/kg Notes Note 30

Food Category No. 01.5.2 Function: Colour Additive CARAMEL COLOUR, CLASS III CARAMEL COLOUR, CLASS IV CAROTENOIDS CHLOROPHYLLS, COPPER COMPLEXES GRAPE SKIN EXTRACT IRON OXIDES RIBOFLAVINES Function: Emulsifier Additive POLYGLYCEROL ESTERS OF FATTY ACIDS POLYSORBATES POLYSORBATES PROPYLENE GLYCOL ESTERS OF FATTY ACIDS SORBITAN ESTERS OF FATTY ACIDS Food Category No. 01.6 Function: Colour Retention Agent Additive NITRATES Food Category No. 01.6.1 Function: Colour Additive ALLURA RED AC ANNATO EXTRACTS AZORUBINE BRILLIANT BLACK PN BRILLIANT BLUE FCF BROWN HT CARAMEL COLOUR, CLASS III CARAMEL COLOUR, CLASS IV INS 129 160b 122 151 133 155 150c 150d INS 251, 252

Milk and cream powder analogues INS 150c 150d 160ai 141i,ii 163ii 172i-iii 101i,ii INS 475 433 435, 436 477 491 Cheese Max Level 200 mg/kg Notes Note 20 Max Level GMP GMP GMP GMP GMP GMP GMP Max Level 5000 mg/kg 1000 mg/kg 4000 mg/kg 100000 mg/kg 4000 mg/kg Notes

Notes

Unripened cheese Max Level GMP 20 mg/kg GMP GMP GMP GMP GMP GMP Notes Note 1 Note 1 Note 1 Note 1 Note 1 Note 1

CARMINES CAROTENOIDS CAROTENOIDS CHLOROPHYLLS, COPPER COMPLEXES CURCUMIN GRAPE SKIN EXTRACT INDIGOTINE IRON OXIDES PONCEAU 4R QUINOLINE YELLOW RIBOFLAVINES SUNSET YELLOW FCF TARTRAZINE Function: Emulsifier Additive DIOCTYL SODIUM SULFOSUCCINATE PHOSPHATES

120 160ai 160e,f 141i,ii 100i 163ii 132 172i-iii 124 104 101i,ii 110 102 INS 480 339i,iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 339ii 433 405 335i, 337

GMP GMP 35 mg/kg GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP Max Level 5000 mg/kg 2000 mg/kg

Note 1 Note 9 Note 1

Note 1 Note 1 Note 1 Note 1 Notes Note 14 Note 30

PHOSPHATES POLYSORBATES PROPYLENE GLYCOL ALGINATE TARTRATES Food Category No. 01.6.2 Function: Emulsifier Additive TARTRATES Food Category No. 01.6.2.1 Function: Colour Additive ANNATO EXTRACTS CARMINES CAROTENOIDS CAROTENOIDS CHLOROPHYLLS, COPPER COMPLEXES CURCUMIN GRAPE SKIN EXTRACT RIBOFLAVINES Function: Colour Retention Agent Additive NITRATES Function: Emulsifier Additive PROPYLENE GLYCOL ALGINATE Food Category No. 01.6.2.2

5000 mg/kg 80 mg/kg 9000 mg/kg GMP

Ripened cheese INS 335i, 337 Max Level GMP Notes

Total ripened cheese, includes rind INS 160b 120 160ai 160e,f 141i,ii 100i 163ii 101i,ii INS 251, 252 INS 405 Max Level 600 mg/kg 125 mg/kg 600 mg/kg 35 mg/kg 15 mg/kg GMP 125 mg/kg GMP Max Level 50 mg/kg Max Level 9000 mg/kg Notes

Note 9

Notes Note 21 Notes

Rind of ripened cheese

Function: Colour Additive ALLURA RED AC AMARANTH ANNATO EXTRACTS AZORUBINE BRILLIANT BLACK PN BRILLIANT BLUE FCF BROWN HT CANTHAXANTHIN CARAMEL COLOUR, CLASS III CARAMEL COLOUR, CLASS IV CARMINES CAROTENOIDS CHLOROPHYLLS, COPPER COMPLEXES CURCUMIN ERYTHROSINE GRAPE SKIN EXTRACT INDIGOTINE IRON OXIDES PONCEAU 4R QUINOLINE YELLOW RIBOFLAVINES SUNSET YELLOW FCF TARTRAZINE Function: Emulsifier Additive PROPYLENE GLYCOL ALGINATE Food Category No. 01.6.2.3 Function: Colour Additive ANNATO EXTRACTS CAROTENOIDS CHLOROPHYLLS, COPPER COMPLEXES Function: Emulsifier Additive PHOSPHATES PROPYLENE GLYCOL ALGINATE Food Category No. 01.6.3 Function: Colour Additive ALLURA RED AC ANNATO EXTRACTS AZORUBINE BRILLIANT BLACK PN BRILLIANT BLUE FCF BROWN HT

INS 129 123 160b 122 151 133 155 161g 150c 150d 120 160ai,e,f 141i,ii 100i 127 163ii 132 172i-iii 124 104 101i,ii 110 102 INS 405

Max Level 100 mg/kg 100 mg/kg 50 mg/kg GMP GMP 100 mg/kg GMP GMP GMP GMP GMP GMP GMP GMP 100 mg/kg GMP 100 mg/kg GMP 100 mg/kg GMP GMP 100 mg/kg 100 mg/kg Max Level 5000 mg/kg

Notes

Notes

Cheese powder (for reconstitution; e.g., for cheese sauces) INS 160b 160ai 141i,ii INS 339ii,iii; 340ii; 452i 405 Max Level 50 mg/kg GMP GMP Max Level GMP 16000 mg/kg Whey cheese INS 129 160b 122 151 133 155 Max Level GMP 20 mg/kg GMP GMP GMP GMP Notes Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Notes

Notes

CARAMEL COLOUR, CLASS III CARAMEL COLOUR, CLASS IV CARMINES CAROTENOIDS CHLOROPHYLLS, COPPER COMPLEXES CURCUMIN GRAPE SKIN EXTRACT INDIGOTINE IRON OXIDES PONCEAU 4R QUINOLINE YELLOW RIBOFLAVINES SUNSET YELLOW FCF TARTRAZINE Function: Emulsifier Additive PROPYLENE GLYCOL ALGINATE TARTRATES Food Category No. 01.6.4 Function: Colour Additive ALLURA RED AC AMARANTH ANNATO EXTRACTS AZORUBINE BRILLIANT BLACK PN BRILLIANT BLUE FCF BROWN HT CANTHAXANTHIN CARAMEL COLOUR, CLASS III CARAMEL COLOUR, CLASS IV CARMINES CAROTENOIDS CAROTENOIDS CHLOROPHYLLS, COPPER COMPLEXES CURCUMIN ERYTHROSINE GRAPE SKIN EXTRACT INDIGOTINE IRON OXIDES PONCEAU 4R QUINOLINE YELLOW RIBOFLAVINES SUNSET YELLOW FCF TARTRAZINE Function: Emulsifier Additive DIOCTYL SODIUM SULFOSUCCINATE PHOSPHATES

150c 150d 120 160ai,e,f 141i,ii 100i 163ii 132 172i-iii 124 104 101i,ii 110 102 INS 405 335i, 337

GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP Max Level 9000 mg/kg GMP

Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Notes

Processed cheese INS 129 123 160b 122 151 133 155 161g 150c 150d 120 160ai 160e,f 141i,ii 100i 127 163ii 132 172i-iii 124 104 101i,ii 110 102 INS 480 339i-iii; 340i,ii; 341i; 450i,iii; Max Level 200 mg/kg 100 mg/kg 15 mg/kg 200 mg/kg 200 mg/kg 200 mg/kg 200 mg/kg GMP GMP 100 mg/kg 100 mg/kg GMP 200 mg/kg GMP 200 mg/kg 100 mg/kg GMP 200 mg/kg GMP 200 mg/kg 200 mg/kg GMP 200 mg/kg 200 mg/kg Max Level 5000 mg/kg 35000 mg/kg Notes

Notes Note 15

PHOSPHATES

PROPYLENE GLYCOL ALGINATE SODIUM ALUMINIUM PHOSPHATES TARTRATES TARTRATES Food Category No. 01.6.5 Function: Colour Additive ALLURA RED AC ANNATO EXTRACTS BRILLIANT BLACK PN BRILLIANT BLUE FCF BROWN HT CARAMEL COLOUR, CLASS III CARAMEL COLOUR, CLASS IV CARMINES CAROTENOIDS CAROTENOIDS CHLOROPHYLLS, COPPER COMPLEXES CURCUMIN GRAPE SKIN EXTRACT INDIGOTINE IRON OXIDES PONCEAU 4R QUINOLINE YELLOW RIBOFLAVINES SUNSET YELLOW FCF TARTRAZINE Function: Colour Retention Agent Additive NITRATES Function: Emulsifier Additive PHOSPHATES

452i 340iii; 341ii,iii; 450i,ii,iv-vii; 451i,ii; 452ii-v 405 541i,ii 335i, 337 335ii

30000 mg/kg

Note 30

9000 mg/kg 35000 mg/kg 30000 mg/kg GMP

Cheese analogues INS 129 160b 151 133 155 150c 150d 120 160ai 160e,f 141i,ii 100i 163ii 132 172i-iii 124 104 101i,ii 110 102 INS 251, 252 INS 338; 339iiii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 405 481i 335i, 337 Max Level GMP 20 mg/kg GMP 100 mg/kg GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP Max Level 50 mg/kg Max Level 20000 mg/kg Notes Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Notes Note 21 Notes Note 30

PROPYLENE GLYCOL ALGINATE STEAROYL-2-LACTYLATES TARTRATES Food Category No. 01.7 Function: Bulking Agent

9000 mg/kg 2000 mg/kg GMP

Dairy-based desserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt)

Additive GLUCONATES TARTRATES Function: Colour Additive ALLURA RED AC AMARANTH ANNATO EXTRACTS AZORUBINE BRILLIANT BLACK PN BRILLIANT BLUE FCF BROWN HT CANTHAXANTHIN CARAMEL COLOUR, CLASS III CARAMEL COLOUR, CLASS IV CARMINES CAROTENOIDS CAROTENOIDS CHLOROPHYLLS, COPPER COMPLEXES CHLOROPHYLLS, COPPER COMPLEXES CURCUMIN ERYTHROSINE FAST GREEN FCF GRAPE SKIN EXTRACT INDIGOTINE IRON OXIDES PONCEAU 4R QUINOLINE YELLOW RED 2G RIBOFLAVINES SUNSET YELLOW FCF TARTRAZINE Function: Emulsifier Additive DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL PHOSPHATES

INS 578 336i INS 129 123 160b 122 151 133 155 161g 150c 150d 120 160ai 160e,f 141i 141ii 100i 127 143 163ii 132 172i-iii 124 104 128 101i,ii 110 102 INS 472e 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452ii-v 452i 475 432-436 1520 405 477 491-495 481i, 482i 483 474 473

Max Level 45000 mg/kg GMP Max Level 150 mg/kg 100 mg/kg 100 mg/kg 150 mg/kg 150 mg/kg 150 mg/kg 150 mg/kg GMP 2000 mg/kg 2000 mg/kg 150 mg/kg 200 mg/kg 150 mg/kg 200 mg/kg GMP 150 mg/kg 100 mg/kg 100 mg/kg 100 mg/kg 150 mg/kg GMP 150 mg/kg 150 mg/kg 30 mg/kg GMP 150 mg/kg 150 mg/kg Max Level 10000 mg/kg 3000 mg/kg

Notes

Notes

Note 4

Note 7

Notes Note 30

PHOSPHATES POLYGLYCEROL ESTERS OF FATTY ACIDS POLYSORBATES PROPYLENE GLYCOL PROPYLENE GLYCOL ALGINATE PROPYLENE GLYCOL ESTERS OF FATTY ACIDS SORBITAN ESTERS OF FATTY ACIDS STEAROYL-2-LACTYLATES STEARYL TARTRATE SUCROGLYCERIDES SUCROSE ESTERS OF FATTY ACIDS

5000 mg/kg 5000 mg/kg 6000 mg/kg 25000 mg/kg 6000 mg/kg 5000 mg/kg 5000 mg/kg 5000 mg/kg 5000 mg/kg 5000 mg/kg 5000 mg/kg

Food Category No. 01.8 Function: Colour Additive CURCUMIN Function: Emulsifier Additive PHOSPHATES Food Category No. 02.0

Whey and whey products, excluding whey cheese INS 100i INS 451i; 452i Max Level GMP Max Level GMP Notes

Notes

Fats and oils and fat emulsions (type water-in-oil) INS 161g 141i,ii 101i,ii Max Level GMP GMP GMP Notes

Function: Colour Additive CANTHAXANTHIN CHLOROPHYLLS, COPPER COMPLEXES RIBOFLAVINES Food Category No. 02.1 Function: Colour Additive ANNATO EXTRACTS CARMINES CAROTENOIDS CURCUMIN Function: Emulsifier Additive DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL POLYSORBATES PROPYLENE GLYCOL ALGINATE PROPYLENE GLYCOL ESTERS OF FATTY ACIDS STEARYL CITRATE TARTRATES Food Category No. 02.1.1 Function: Emulsifier Additive POLYGLYCEROL ESTERS OF FATTY ACIDS Food Category No. 02.1.2 Function: Emulsifier Additive POLYGLYCEROL ESTERS OF FATTY ACIDS Food Category No. 02.1.3 Function: Colour Additive

Fats and oils essentially free from water INS 160b 120 160ai,e,f 100i INS 472e 433, 435 405 477 484 335i Max Level 20 mg/kg GMP 25 mg/kg 5 mg/kg Max Level GMP 10000 mg/kg 11000 mg/kg GMP GMP GMP Butter oil, anhydrous milkfat, ghee INS 475 Max Level GMP Notes Notes Note 6 Note 11 Notes

Vegetable oils and fats INS 475 Max Level 250 mg/kg Notes

Lard, tallow, fish oil, and other animal fats INS Max Level Notes

ALLURA RED AC BRILLIANT BLUE FCF ERYTHROSINE FAST GREEN FCF INDIGOTINE SUNSET YELLOW FCF TARTRAZINE Function: Emulsifier Additive POLYGLYCEROL ESTERS OF FATTY ACIDS SORBITAN ESTERS OF FATTY ACIDS Food Category No. 02.2 Function: Colour Additive ANNATO EXTRACTS CARMINES Function: Emulsifier Additive DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL POLYSORBATES SORBITAN ESTERS OF FATTY ACIDS SORBITAN ESTERS OF FATTY ACIDS STEAROYL-2-LACTYLATES SUCROGLYCERIDES SUCROSE ESTERS OF FATTY ACIDS TOSOM Food Category No. 02.2.1 Function: Colour Additive ANNATO EXTRACTS CAROTENOIDS Function: Emulsifier Additive POLYGLYCEROL ESTERS OF FATTY ACIDS Food Category No. 02.2.1.1 Function: Colour Additive ALLURA RED AC AMARANTH BRILLIANT BLUE FCF CARAMEL COLOUR, CLASS III CARAMEL COLOUR, CLASS IV CAROTENOIDS CURCUMIN ERYTHROSINE FAST GREEN FCF INDIGOTINE

129 133 127 143 132 110 102 INS 475 492

GMP GMP GMP GMP GMP GMP GMP Max Level GMP 10000 mg/kg Notes

Fat emulsions mainly of type water-in-oil INS 160b 120 INS 472e 432-436 491, 492, 495 493, 495 481i, 482i 474 473 479 Max Level 10 mg/kg GMP Max Level 10000 mg/kg 10000 mg/kg 20000 mg/kg 10000 mg/kg 10000 mg/kg 10000 mg/kg 10000 mg/kg 5000 mg/kg Notes

Notes

Emulsions containing at least 80% fat INS 160b 160ai INS 475 Max Level 100 mg/kg 100 mg/kg Max Level 5000 mg/kg Notes

Notes

Butter and concentrated butter INS 129 123 133 150c 150d 160e,f 100i 127 143 132 Max Level GMP 300 mg/kg 100 mg/kg GMP GMP 35 mg/kg GMP 300 mg/kg 100 mg/kg 300 mg/kg Notes

Note 9

SUNSET YELLOW FCF TARTRAZINE Function: Emulsifier Additive PROPYLENE GLYCOL ESTERS OF FATTY ACIDS Food Category No. 02.2.1.2 Function: Colour Additive ALLURA RED AC BRILLIANT BLUE FCF CAROTENOIDS CURCUMIN ERYTHROSINE FAST GREEN FCF GRAPE SKIN EXTRACT INDIGOTINE IRON OXIDES SUNSET YELLOW FCF TARTRAZINE Function: Emulsifier Additive PROPYLENE GLYCOL ALGINATE PROPYLENE GLYCOL ESTERS OF FATTY ACIDS STEARYL CITRATE Food Category No. 02.2.2 Function: Colour Additive ANNATO EXTRACTS CAROTENOIDS CURCUMIN

110 102 INS 477

300 mg/kg 300 mg/kg Max Level 10000 mg/kg Notes

Margarine and similar products (e.g., butter-margarine blends) INS 129 133 160e,f 100i 127 143 163ii 132 172i-iii 110 102 INS 405 477 484 Max Level 300 mg/kg GMP 25 mg/kg 5 mg/kg GMP GMP GMP GMP GMP GMP GMP Max Level 3000 mg/kg 20000 mg/kg GMP Emulsions containing less than 80% fat (e.g., minarine) INS 160b 160ai,e 100i INS 475 476 405 477 Max Level 20 mg/kg 25 mg/kg 5 mg/kg Max Level 10000 mg/kg 5000 mg/kg 10000 mg/kg 10000 mg/kg Notes Note 6 Note 11 Notes Notes

Note 11

Notes

Function: Emulsifier Additive POLYGLYCEROL ESTERS OF FATTY ACIDS POLYGLYCEROL ESTERS OF INTERESTERIFIED RICINOLEIC ACID PROPYLENE GLYCOL ALGINATE PROPYLENE GLYCOL ESTERS OF FATTY ACIDS Food Category No. 02.3

Fat emulsions other than 2.2, including mixed and/or flavoured products based on fat emulsions INS Max Level Notes

Function: Colour Additive

ANNATO EXTRACTS CARMINES CAROTENOIDS CAROTENOIDS CURCUMIN Function: Emulsifier Additive DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL PHOSPHATES

160b 120 160ai 160ai,e,f 100i INS 472e 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 475 476 432-436 405 477 491-495 481i, 482i 474 473

10 mg/kg GMP GMP GMP GMP Max Level GMP 5000 mg/kg Notes Note 30

POLYGLYCEROL ESTERS OF FATTY ACIDS POLYGLYCEROL ESTERS OF INTERESTERIFIED RICINOLEIC ACID POLYSORBATES PROPYLENE GLYCOL ALGINATE PROPYLENE GLYCOL ESTERS OF FATTY ACIDS SORBITAN ESTERS OF FATTY ACIDS STEAROYL-2-LACTYLATES SUCROGLYCERIDES SUCROSE ESTERS OF FATTY ACIDS Food Category No. 02.4 Function: Colour Additive ALLURA RED AC AMARANTH ANNATO EXTRACTS AZORUBINE BRILLIANT BLACK PN BRILLIANT BLUE FCF BROWN HT CARAMEL COLOUR, CLASS III CARAMEL COLOUR, CLASS IV CARMINES CAROTENOIDS CURCUMIN ERYTHROSINE GRAPE SKIN EXTRACT INDIGOTINE IRON OXIDES PONCEAU 4R QUINOLINE YELLOW SUNSET YELLOW FCF TARTRAZINE Function: Emulsifier Additive

5000 mg/kg 20000 mg/kg 10000 mg/kg 3000 mg/kg 30000 mg/kg 10000 mg/kg 10000 mg/kg 10000 mg/kg 10000 mg/kg

Fat-based desserts (excluding dairy-based desserts) INS 129 123 160b 122 151 133 155 150c 150d 120 160e,f 100i 127 163ii 132 172i-iii 124 104 110 102 INS Max Level 150 mg/kg 100 mg/kg 10 mg/kg 150 mg/kg 150 mg/kg 150 mg/kg 150 mg/kg GMP GMP 150 mg/kg 150 mg/kg 150 mg/kg 100 mg/kg GMP 150 mg/kg GMP 150 mg/kg 150 mg/kg 150 mg/kg 150 mg/kg Max Level Notes

Notes

DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL PHOSPHATES

472e 339i-iii 340i-iii 341i-iii 450i-viii; 451i,ii; 452i-v 475 432, 434 433, 435, 436 405 477 491-495 481i, 482i 483 474 473

GMP 3000 mg/kg Note 30

POLYGLYCEROL ESTERS OF FATTY ACIDS POLYSORBATES POLYSORBATES PROPYLENE GLYCOL ALGINATE PROPYLENE GLYCOL ESTERS OF FATTY ACIDS SORBITAN ESTERS OF FATTY ACIDS STEAROYL-2-LACTYLATES STEARYL TARTRATE SUCROGLYCERIDES SUCROSE ESTERS OF FATTY ACIDS Food Category No. 03.0 Function: Colour Additive ALLURA RED AC AMARANTH ANNATO EXTRACTS AZORUBINE BRILLIANT BLACK PN BRILLIANT BLUE FCF BROWN HT CANTHAXANTHIN CARAMEL COLOUR, CLASS III CARAMEL COLOUR, CLASS IV CARMINES CAROTENOIDS CAROTENOIDS CHLOROPHYLLS, COPPER COMPLEXES CHLOROPHYLLS, COPPER COMPLEXES CURCUMIN ERYTHROSINE FAST GREEN FCF GRAPE SKIN EXTRACT INDIGOTINE PONCEAU 4R QUINOLINE YELLOW RIBOFLAVINES SUNSET YELLOW FCF TARTRAZINE Function: Emulsifier Additive DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL PHOSPHATES

2000 mg/kg 3000 mg/kg 10000 mg/kg 10000 mg/kg 5000 mg/kg 5000 mg/kg 5000 mg/kg 5000 mg/kg 10000 mg/kg 10000 mg/kg

Edible ices, including sherbet and sorbet INS 129 123 160b 122 151 133 155 161g 150c 150d 120 160ai 160e,f 141i 141ii 100i 127 143 163ii 132 124 104 101i 110 102 INS 472e 339i-iii; 340i-iii; Max Level 300 mg/kg 300 mg/kg 100 mg/kg 150 mg/kg 150 mg/kg 150 mg/kg 150 mg/kg 100 mg/kg 1000 mg/kg 1000 mg/kg 150 mg/kg 200 mg/kg 150 mg/kg 200 mg/kg 100 mg/kg 150 mg/kg 300 mg/kg 100 mg/kg 100 mg/kg 300 mg/kg 150 mg/kg 150 mg/kg 50 mg/kg 300 mg/kg 300 mg/kg Max Level 10000 mg/kg 1000 mg/kg Notes Note 6

Notes Note 30

PHOSPHATES POLYGLYCEROL ESTERS OF FATTY ACIDS POLYSORBATES POLYSORBATES PROPYLENE GLYCOL ALGINATE PROPYLENE GLYCOL ESTERS OF FATTY ACIDS SORBITAN ESTERS OF FATTY ACIDS SUCROGLYCERIDES SUCROSE ESTERS OF FATTY ACIDS Food Category No. 04.1.1.2 Function: Bulking Agent Additive CARNAUBA WAX Function: Colour Additive ALLURA RED AC ANNATO EXTRACTS AZORUBINE BRILLIANT BLACK PN BRILLIANT BLUE FCF BROWN HT CARAMEL COLOUR, CLASS III CARAMEL COLOUR, CLASS IV CARMINES CAROTENOIDS CAROTENOIDS CHLOROPHYLLS, COPPER COMPLEXES CURCUMIN GRAPE SKIN EXTRACT INDIGOTINE IRON OXIDES PONCEAU 4R QUINOLINE YELLOW RIBOFLAVINES SUNSET YELLOW FCF TARTRAZINE

341i-iii; 450i-viii; 451i,ii; 452ii-v 452i 475 432, 434 433, 435, 436 405 477 491-495 474 473

7500 mg/kg 10000 mg/kg 1000 mg/kg 10000 mg/kg 7500 mg/kg 3000 mg/kg 500 mg/kg 5000 mg/kg 10000 mg/kg Surface-treated fruit INS 903 INS 129 160b 122 151 133 155 150c 150d 120 160ai 160e,f 141i,ii 100i 163ii 132 172i-iii 124 104 101i,ii 110 102 INS 472e 1521 435 491 474 473 Max Level GMP Max Level 500 mg/kg 20 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg GMP GMP 500 mg/kg GMP 500 mg/kg GMP 500 mg/kg GMP 500 mg/kg GMP 500 mg/kg 500 mg/kg GMP 500 mg/kg 500 mg/kg Max Level GMP GMP GMP GMP GMP GMP Notes

Notes Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Notes Note 1 Note 1 Note 1 Note 1

Function: Emulsifier Additive DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL POLYETHYLENE GLYCOL POLYSORBATES SORBITAN ESTERS OF FATTY ACIDS SUCROGLYCERIDES SUCROSE ESTERS OF FATTY ACIDS

Food Category No. 04.1.2 Function: Bulking Agent Additive CARNAUBA WAX Food Category No. 04.1.2.1 INS 903

Processed fruit Max Level GMP Notes Frozen fruit INS 141i,ii Max Level 100 mg/kg Notes

Function: Colour Additive CHLOROPHYLLS, COPPER COMPLEXES Food Category No. 04.1.2.2 Function: Colour Additive CHLOROPHYLLS, COPPER COMPLEXES SUNSET YELLOW FCF TARTRAZINE Function: Emulsifier Additive DIACETYLTARTARIC AND ESTERS OF GLYCEROL Food Category No. 04.1.2.3 Function: Colour Additive CARAMEL COLOUR, CLASS III CARAMEL COLOUR, CLASS IV CAROTENOIDS CHLOROPHYLLS, COPPER COMPLEXES ERYTHROSINE RIBOFLAVINES Function: Emulsifier Additive DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL Food Category No. 04.1.2.4 Function: Colour Additive ALLURA RED AC AMARANTH ANNATO EXTRACTS AZORUBINE BRILLIANT BLACK PN BRILLIANT BLUE FCF BROWN HT CANTHAXANTHIN CARAMEL COLOUR, CLASS III CARAMEL COLOUR, CLASS IV CARMINES

Dried fruit INS 141i,ii 110 102 INS 472e Max Level 100 mg/kg 50 mg/kg 200 mg/kg Max Level GMP Notes

Notes

FATTY

ACID

Fruit in vinegar, oil or brine INS 150c 150d 160ai 141i,ii 127 101i INS 472e Max Level GMP GMP GMP 100 mg/kg 200 mg/kg GMP Max Level GMP Notes

Notes

Canned or bottled (pasteurized) fruit INS 129 123 160b 122 151 133 155 161g 150c 150d 120 Max Level 200 mg/kg 200 mg/kg GMP 200 mg/kg 200 mg/kg 200 mg/kg 200 mg/kg GMP GMP GMP 200 mg/kg Notes

CAROTENOIDS CAROTENOIDS CHLOROPHYLLS, COPPER COMPLEXES CURCUMIN ERYTHROSINE FAST GREEN FCF GRAPE SKIN EXTRACT INDIGOTINE IRON OXIDES PONCEAU 4R QUINOLINE YELLOW RIBOFLAVINES SUNSET YELLOW FCF TARTRAZINE Function: Colour Retention Agent Additive STANNOUS CHLORIDE Function: Emulsifier Additive PHOSPHATES Food Category No. 04.1.2.5 Function: Bulking Agent Additive TARTRATES Function: Colour Additive ALLURA RED AC AMARANTH ANNATO EXTRACTS AZORUBINE BRILLIANT BLACK PN BRILLIANT BLUE FCF BROWN HT CANTHAXANTHIN CARAMEL COLOUR, CLASS III CARAMEL COLOUR, CLASS IV CARMINES CAROTENOIDS CAROTENOIDS CHLOROPHYLLS, COPPER COMPLEXES CURCUMIN ERYTHROSINE FAST GREEN FCF GRAPE SKIN EXTRACT INDIGOTINE IRON OXIDES PONCEAU 4R QUINOLINE YELLOW RIBOFLAVINES SUNSET YELLOW FCF TARTRAZINE

160ai 160e,f 141i,ii 100i 127 143 163ii 132 172i-iii 124 104 101i,ii 110 102 INS 512 INS 341i

100 mg/kg 200 mg/kg 100 mg/kg 200 mg/kg 300 mg/kg 200 mg/kg GMP 200 mg/kg GMP 300 mg/kg 200 mg/kg GMP 200 mg/kg 200 mg/kg Max Level 80 mg/kg Max Level GMP Notes

Notes

Jams, jellies, marmelades INS 336i INS 129 123 160b 122 151 133 155 161g 150c 150d 120 160ai 160e,f 141i,ii 100i 127 143 163ii 132 172i-iii 124 104 101i,ii 110 102 Max Level GMP Max Level 500 mg/kg 300 mg/kg 200 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 200 mg/kg GMP 1500 mg/kg 200 mg/kg 200 mg/kg 500 mg/kg 200 mg/kg 500 mg/kg 400 mg/kg 400 mg/kg GMP 500 mg/kg GMP 500 mg/kg 500 mg/kg 200 mg/kg 500 mg/kg 500 mg/kg Notes

Notes

Function: Emulsifier Additive PROPYLENE GLYCOL ALGINATE SORBITAN ESTERS OF FATTY ACIDS TARTRATES Food Category No. 04.1.2.6 Function: Colour Additive ALLURA RED AC AZORUBINE BRILLIANT BLACK PN BRILLIANT BLUE FCF BROWN HT CARAMEL COLOUR, CLASS III CARAMEL COLOUR, CLASS IV CARMINES CAROTENOIDS CHLOROPHYLLS, COPPER COMPLEXES CURCUMIN GRAPE SKIN EXTRACT INDIGOTINE IRON OXIDES PONCEAU 4R QUINOLINE YELLOW RIBOFLAVINES SUNSET YELLOW FCF TARTRAZINE Function: Colour Retention Agent Additive EDTAs Function: Emulsifier Additive DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL STEAROYL-2-LACTYLATES Food Category No. 04.1.2.7 Function: Colour Additive ALLURA RED AC AZORUBINE BRILLIANT BLACK PN BRILLIANT BLUE FCF BROWN HT CARAMEL COLOUR, CLASS III CARAMEL COLOUR, CLASS IV CARMINES CAROTENOIDS CAROTENOIDS

INS 405 491-495 335i, 337

Max Level 20000 mg/kg 25 mg/kg GMP

Notes

Fruit-based spreads other than 4.1.2.5 (e.g., chutney) INS 129 122 151 133 155 150c 150d 120 160ai,e,f 141i,ii 100i 163ii 132 172i-iii 124 104 101i,ii 110 102 INS 385 INS 472e 481i, 482i Max Level 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg Max Level 100 mg/kg Max Level GMP 2000 mg/kg Candied fruit INS 129 122 151 133 155 150c 150d 120 160ai 160e,f Max Level 200 mg/kg 200 mg/kg 200 mg/kg 200 mg/kg 200 mg/kg GMP GMP 200 mg/kg GMP 200 mg/kg Notes Notes

Notes

Notes

CHLOROPHYLLS, COPPER COMPLEXES CURCUMIN ERYTHROSINE GRAPE SKIN EXTRACT INDIGOTINE IRON OXIDES PONCEAU 4R QUINOLINE YELLOW RIBOFLAVINES SUNSET YELLOW FCF TARTRAZINE Function: Emulsifier Additive DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL STEAROYL-2-LACTYLATES Food Category No. 04.1.2.8 Function: Colour Additive ALLURA RED AC ANNATO EXTRACTS AZORUBINE BRILLIANT BLACK PN BRILLIANT BLUE FCF BROWN HT CARAMEL COLOUR, CLASS III CARAMEL COLOUR, CLASS IV CARMINES CAROTENOIDS CAROTENOIDS CHLOROPHYLLS, COPPER COMPLEXES CURCUMIN ERYTHROSINE GRAPE SKIN EXTRACT INDIGOTINE IRON OXIDES PONCEAU 4R QUINOLINE YELLOW RIBOFLAVINES SUNSET YELLOW FCF TARTRAZINE Function: Emulsifier Additive DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL PROPYLENE GLYCOL ALGINATE SORBITAN ESTERS OF FATTY ACIDS STEAROYL-2-LACTYLATES Food Category No. 04.1.2.9

141i,ii 100i 127 163ii 132 172i-iii 124 104 101i,ii 110 102 INS 472e 481i, 482i

100 mg/kg 200 mg/kg 200 mg/kg GMP 200 mg/kg GMP 200 mg/kg 200 mg/kg GMP 200 mg/kg 200 mg/kg Max Level GMP 2000 mg/kg Notes

Fruit preparations, including pulp and fruit toppings INS 129 160b 122 151 133 155 150c 150d 120 160ai 160e,f 141i,ii 100i 127 163ii 132 172i-iii 124 104 101i,ii 110 102 INS 472e 405 491-495 481i Max Level 800 mg/kg 20 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 7500 mg/kg 7500 mg/kg 500 mg/kg 4 mg/kg 500 mg/kg 100 mg/kg 500 mg/kg 196 mg/kg GMP 500 mg/kg GMP 500 mg/kg 500 mg/kg GMP 500 mg/kg 500 mg/kg Max Level GMP 5000 mg/kg 5000 mg/kg 187 mg/kg Fruit-based desserts, including fruit-flavoured water-based desserts Notes

Notes

Function: Bulking Agent Additive GLUCONATES TARTRATES Function: Colour Additive ALLURA RED AC AMARANTH ANNATO EXTRACTS AZORUBINE BRILLIANT BLACK PN BRILLIANT BLUE FCF BROWN HT CANTHAXANTHIN CARAMEL COLOUR, CLASS III CARAMEL COLOUR, CLASS IV CARMINES CAROTENOIDS CAROTENOIDS CHLOROPHYLLS, COPPER COMPLEXES CURCUMIN ERYTHROSINE GRAPE SKIN EXTRACT INDIGOTINE IRON OXIDES PONCEAU 4R QUINOLINE YELLOW RIBOFLAVINES SUNSET YELLOW FCF TARTRAZINE Function: Emulsifier Additive DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL DIOCTYL SODIUM SULFOSUCCINATE PHOSPHATES

INS 578 336i INS 129 123 160b 122 151 133 155 161g 150c 150d 120 160ai 160e,f 141i,ii 100i 127 163ii 132 172i-iii 124 104 101i,ii 110 102 INS 472e 480 339i-iii 340i-iii 341i-iii 450i-viii; 451i,ii; 452i-v 475 432-436 405 477 491-495 481i, 482i 474 473

Max Level 45000 mg/kg GMP Max Level 150 mg/kg 100 mg/kg 150 mg/kg 150 mg/kg 150 mg/kg 150 mg/kg 150 mg/kg GMP GMP GMP 150 mg/kg GMP 150 mg/kg 100 mg/kg 150 mg/kg 100 mg/kg GMP 150 mg/kg GMP 150 mg/kg 150 mg/kg GMP 150 mg/kg 150 mg/kg Max Level GMP 15 mg/kg 3000 mg/kg

Notes

Notes

Notes

Note 30

POLYGLYCEROL ESTERS OF FATTY ACIDS POLYSORBATES PROPYLENE GLYCOL ALGINATE PROPYLENE GLYCOL ESTERS OF FATTY ACIDS SORBITAN ESTERS OF FATTY ACIDS STEAROYL-2-LACTYLATES SUCROGLYCERIDES SUCROSE ESTERS OF FATTY ACIDS Food Category No. 04.1.2.10 Function: Colour

2000 mg/kg 3000 mg/kg 6000 mg/kg 5000 mg/kg 5000 mg/kg 5000 mg/kg 5000 mg/kg 5000 mg/kg

Fermented fruit products

Additive CHLOROPHYLLS, COPPER COMPLEXES Function: Emulsifier Additive DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL Food Category No. 04.1.2.11 Function: Colour Additive ALLURA RED AC AMARANTH ANNATO EXTRACTS BRILLIANT BLUE FCF CANTHAXANTHIN CARAMEL COLOUR, CLASS III CARAMEL COLOUR, CLASS IV CARMINES CAROTENOIDS CAROTENOIDS CHLOROPHYLLS, COPPER COMPLEXES CURCUMIN ERYTHROSINE INDIGOTINE PONCEAU 4R RIBOFLAVINES SUNSET YELLOW FCF TARTRAZINE Function: Colour Retention Agent Additive EDTAs Function: Emulsifier Additive POLYSORBATES POLYSORBATES PROPYLENE GLYCOL ALGINATE SORBITAN ESTERS OF FATTY ACIDS STEAROYL-2-LACTYLATES Food Category No. 04.1.2.12 Function: Colour Additive CHLOROPHYLLS, COPPER COMPLEXES Function: Emulsifier Additive DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL Food Category No. 04.2.1.2

INS 141i,ii INS 472e

Max Level 100 mg/kg Max Level GMP

Notes

Notes

Fruit fillings for pastries INS 129 123 160b 133 161g 150c 150d 120 160ai 160e,f 141i,ii 100i 127 132 124 101i,ii 110 102 INS 385 INS 435 436 405 491 481i Max Level 800 mg/kg 100 mg/kg GMP 244 mg/kg GMP 7500 mg/kg 7500 mg/kg GMP 4 mg/kg GMP 100 mg/kg GMP 196 mg/kg 100 mg/kg 100 mg/kg GMP 369 mg/kg 246 mg/kg Max Level 100 mg/kg Max Level 4600 mg/kg 3200 mg/kg 5000 mg/kg 7000 mg/kg 2000 mg/kg Notes

Notes

Notes Note 31 Note 31 Note 31

Cooked or fried fruit INS 141i,ii INS 472e Max Level 100 mg/kg Max Level GMP Notes

Notes

Surface-treated vegetables

Function: Colour Additive ALLURA RED AC ANNATO EXTRACTS AZORUBINE BRILLIANT BLACK PN BRILLIANT BLUE FCF BROWN HT CARAMEL COLOUR, CLASS III CARAMEL COLOUR, CLASS IV CARMINES CAROTENOIDS CAROTENOIDS CHLOROPHYLLS, COPPER COMPLEXES CURCUMIN GRAPE SKIN EXTRACT INDIGOTINE IRON OXIDES PONCEAU 4R QUINOLINE YELLOW RIBOFLAVINES SUNSET YELLOW FCF TARTRAZINE Function: Emulsifier Additive DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL PHOSPHATES

INS 129 160b 122 151 133 155 150c 150d 120 160ai 160e,f 141i,ii 100i 163ii 132 172i-iii 124 104 101i,ii 110 102 INS 472e 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v

Max Level 500 mg/kg 20 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg GMP GMP 500 mg/kg GMP 500 mg/kg GMP 500 mg/kg GMP 500 mg/kg GMP 500 mg/kg 500 mg/kg GMP 500 mg/kg 500 mg/kg Max Level GMP 4000 mg/kg

Notes Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Notes Note 1 Notes 1 & 30

Food Category No. 04.2.2.1 Function: Colour Additive CHLOROPHYLLS, COPPER COMPLEXES Function: Emulsifier Additive PHOSPHATES INS 141i,ii

Frozen vegetables Max Level 100 mg/kg Max Level 5000 mg/kg Notes

INS 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v

Notes

Food Category No. 04.2.2.2 Function: Colour Additive CANTHAXANTHIN CHLOROPHYLLS, COPPER COMPLEXES INS 161g 141i,ii

Dried vegetables Max Level 8.2 mg/kg 150 mg/kg Notes

CURCUMIN RIBOFLAVINES Function: Emulsifier Additive DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL PHOSPHATES

100i 101i INS 472e 339i-iii 340i-iii 341i-iii 450i-viii; 451i,ii; 452i-v 482i

GMP 10 mg/kg Max Level GMP 5000 mg/kg Notes

STEAROYL-2-LACTYLATES Food Category No. 04.2.2.3 Function: Colour Additive ALLURA RED AC AMARANTH ANNATO EXTRACTS AZORUBINE BRILLIANT BLACK PN BRILLIANT BLUE FCF BROWN HT CANTHAXANTHIN CARAMEL COLOUR, CLASS III CARAMEL COLOUR, CLASS IV CARMINES CAROTENOIDS CHLOROPHYLLS, COPPER COMPLEXES CURCUMIN ERYTHROSINE FAST GREEN FCF GRAPE SKIN EXTRACT INDIGOTINE IRON OXIDES PONCEAU 4R QUINOLINE YELLOW RIBOFLAVINES SUNSET YELLOW FCF TARTRAZINE Function: Colour Retention Agent Additive EDTAs FERROUS GLUCONATE FERROUS LACTATE Function: Emulsifier Additive DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL PHOSPHATES

1000 mg/kg

Vegetables in vinegar, oil or brine INS 129 123 160b 122 151 133 155 161g 150c 150d 120 160ai,e,f 141i,ii 100i 127 143 163ii 132 172i-iii 124 104 101i,ii 110 102 INS 385 579 585 INS 472e 339i-iii; 340i-iii; Max Level 500 mg/kg 300 mg/kg 300 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg GMP 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 300 mg/kg 300 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg Max Level 220 mg/kg 150 mg/kg 150 mg/kg Max Level GMP 5000 mg/kg Notes

Notes Note 18 Note 18 Notes

POLYSORBATES PROPYLENE GLYCOL ALGINATE Food Category No. 04.2.2.4 Function: Colour Additive ALLURA RED AC AZORUBINE BRILLIANT BLACK PN BRILLIANT BLUE FCF BROWN HT CARAMEL COLOUR, CLASS III CARAMEL COLOUR, CLASS IV CAROTENOIDS CAROTENOIDS CHLOROPHYLLS, COPPER COMPLEXES CURCUMIN FAST GREEN FCF INDIGOTINE IRON OXIDES PONCEAU 4R QUINOLINE YELLOW RIBOFLAVINES SUNSET YELLOW FCF TARTRAZINE Function: Colour Retention Agent Additive EDTAs EDTAs STANNOUS CHLORIDE Function: Emulsifier Additive PHOSPHATES

341i-iii; 450i-viii; 451i,ii; 452i-v 433 405

500 mg/kg 6000 mg/kg

Canned or bottled (pasteurized) vegetables INS 129 122 151 133 155 150c 150d 160ai 160e,f 141i,ii 100i 143 132 172i-iii 124 104 101i,ii 110 102 INS 385 386 512 INS 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 433 405 Max Level 200 mg/kg 200 mg/kg 200 mg/kg 200 mg/kg 200 mg/kg GMP GMP 100 mg/kg 200 mg/kg 100 mg/kg 200 mg/kg 200 mg/kg 200 mg/kg GMP 200 mg/kg 200 mg/kg GMP 200 mg/kg 200 mg/kg Max Level 310 mg/kg 145 mg/kg 80 mg/kg Max Level 5000 mg/kg Notes

Notes

Notes

POLYSORBATES PROPYLENE GLYCOL ALGINATE Food Category No. 04.2.2.5 Function: Colour Additive CARAMEL COLOUR, CLASS III CARAMEL COLOUR, CLASS IV CARMINES

30 mg/kg 10000 mg/kg

Note 32

Vegetable, nut and seed purees and spreads (e.g., peanut butter) INS 150c 150d 120 Max Level GMP GMP 100 mg/kg Notes

CAROTENOIDS CHLOROPHYLLS, COPPER COMPLEXES CURCUMIN GRAPE SKIN EXTRACT PONCEAU 4R QUINOLINE YELLOW SUNSET YELLOW FCF Function: Emulsifier Additive PHOSPHATES

160ai 141i,ii 100i 163ii 124 104 110 INS 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v

GMP 100 mg/kg GMP GMP 100 mg/kg 100 mg/kg 100 mg/kg Max Level 5 mg/kg Notes Note 30

Food Category No. 04.2.2.6 Function: Colour Additive ALLURA RED AC ANNATO EXTRACTS AZORUBINE BRILLIANT BLACK PN BRILLIANT BLUE FCF BROWN HT CARAMEL COLOUR, CLASS III CARAMEL COLOUR, CLASS IV CARMINES CAROTENOIDS CAROTENOIDS CHLOROPHYLLS, COPPER COMPLEXES CURCUMIN GRAPE SKIN EXTRACT INDIGOTINE IRON OXIDES PONCEAU 4R QUINOLINE YELLOW RIBOFLAVINES SUNSET YELLOW FCF TARTRAZINE Function: Emulsifier Additive DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL PHOSPHATES

Vegetable, nut and seed pulps and preparations other than 4.2.2.5 INS 129 160b 122 151 133 155 150c 150d 120 160ai 160e,f 141i,ii 100i 163ii 132 172i-iii 124 104 101i,ii 110 102 INS 472e 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 475 432-436 Max Level 200 mg/kg 10 mg/kg 200 mg/kg 200 mg/kg 200 mg/kg 200 mg/kg GMP GMP 200 mg/kg GMP 200 mg/kg 100 mg/kg 200 mg/kg GMP 200 mg/kg GMP 200 mg/kg 200 mg/kg GMP 200 mg/kg 200 mg/kg Max Level GMP 5000 mg/kg Notes

Notes

POLYGLYCEROL ESTERS OF FATTY ACIDS POLYSORBATES

2000 mg/kg 3000 mg/kg

PROPYLENE GLYCOL ALGINATE PROPYLENE GLYCOL ESTERS OF FATTY ACIDS SORBITAN ESTERS OF FATTY ACIDS SUCROGLYCERIDES SUCROSE ESTERS OF FATTY ACIDS Food Category No. 04.2.2.7 Function: Colour Additive CHLOROPHYLLS, COPPER COMPLEXES Function: Emulsifier Additive DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL PHOSPHATES

405 477 491-495 474 473

5000 mg/kg 5000 mg/kg 5000 mg/kg 5000 mg/kg 5000 mg/kg

Fermented vegetable products INS 141i,ii INS 472e 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v Max Level 100 mg/kg Max Level GMP 5 mg/kg Notes

Notes Note 30

Food Category No. 04.2.2.8 Function: Colour Additive CHLOROPHYLLS, COPPER COMPLEXES Function: Emulsifier Additive DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL PHOSPHATES

Cooked or fried vegetables INS 141i,ii INS 472e 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v Max Level 100 mg/kg Max Level GMP 5000 mg/kg Notes

Notes

Food Category No. 05.0 Function: Bulking Agent Additive TARTRATES Function: Emulsifier Additive PROPYLENE GLYCOL SORBITAN ESTERS OF FATTY ACIDS Food Category No. 05.1 INS 336i

Confectionery Max Level GMP Max Level 240000 mg/kg 20000 mg/kg Notes

INS 1520 491, 492, 495

Notes

Cocoa products and chocolate products, including imitations & chocolate substitutes

Function: Bulking Agent

Additive CARNAUBA WAX Function: Colour Additive ALLURA RED AC ANNATO EXTRACTS AZORUBINE BRILLIANT BLACK PN BRILLIANT BLUE FCF BROWN HT CANTHAXANTHIN CARMINES CAROTENOIDS CAROTENOIDS CHLOROPHYLLS, COPPER COMPLEXES CURCUMIN INDIGOTINE PONCEAU 4R QUINOLINE YELLOW RIBOFLAVINES SUNSET YELLOW FCF TARTRAZINE Function: Emulsifier Additive DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL POLYGLYCEROL ESTERS OF FATTY ACIDS Food Category No. 05.1.1 Function: Colour Additive CHLOROPHYLLS, COPPER COMPLEXES Function: Emulsifier Additive DIOCTYL SODIUM SULFOSUCCINATE POLYGLYCEROL ESTERS OF INTERESTERIFIED RICINOLEIC ACID POLYSORBATES POLYSORBATES STEAROYL-2-LACTYLATES SUCROGLYCERIDES SUCROSE ESTERS OF FATTY ACIDS Food Category No. 05.1.2 Function: Colour Additive AMARANTH CARAMEL COLOUR, CLASS III CARAMEL COLOUR, CLASS IV CHLOROPHYLLS, COPPER COMPLEXES ERYTHROSINE

INS 903 INS 129 160b 122 151 133 155 161g 120 160ai 160e,f 141ii 100i 132 124 104 101i,ii 110 102 INS 472e 475

Max Level 400 mg/kg Max Level 300 mg/kg 15 mg/kg 50 mg/kg 300 mg/kg 300 mg/kg 80 mg/kg GMP 130 mg/kg 120 mg/kg 300 mg/kg 30 mg/kg 300 mg/kg 450 mg/kg 150 mg/kg 300 mg/kg GMP 400 mg/kg 300 mg/kg Max Level 10000 mg/kg 5000 mg/kg

Notes

Notes

Notes

Cocoa mixes (powders and syrups) INS 141i INS 480 476 433 435 481i, 482i 474 473 Max Level GMP Max Level 4000 mg/kg 5000 mg/kg 230 mg/kg 500 mg/kg 2000 mg/kg 10000 mg/kg 15000 mg/kg Notes

Notes

Cocoa-based spreads, including fillings INS 123 150c 150d 141i 127 Max Level 100 mg/kg GMP GMP GMP 100 mg/kg Notes

GRAPE SKIN EXTRACT IRON OXIDES Function: Emulsifier Additive POLYGLYCEROL ESTERS OF INTERESTERIFIED RICINOLEIC ACID POLYSORBATES POLYSORBATES PROPYLENE GLYCOL ALGINATE STEAROYL-2-LACTYLATES SUCROSE ESTERS OF FATTY ACIDS Food Category No. 05.1.3

163ii 172i-iii INS 476 433 435 405 481i 473

GMP GMP Max Level 5000 mg/kg 230 mg/kg 10000 mg/kg 5000 mg/kg 5000 mg/kg 10000 mg/kg Notes

Note 4

Cocoa and chocolate products other than 5.1.1, 5.1.2 & 5.1.4 (e.g., milk chocolate bar, chocolate flakes) INS 141i INS 476 432-434, 436 435 493, 494 473 Max Level 1 mg/kg Max Level 15000 mg/kg 10000 mg/kg 15000 mg/kg 10000 mg/kg 10000 mg/kg Notes

Function: Colour Additive CHLOROPHYLLS, COPPER COMPLEXES Function: Emulsifier Additive POLYGLYCEROL ESTERS OF INTERESTERIFIED RICINOLEIC ACID POLYSORBATES POLYSORBATES SORBITAN ESTERS OF FATTY ACIDS SUCROSE ESTERS OF FATTY ACIDS Food Category No. 05.1.4 Function: Colour Additive CHLOROPHYLLS, COPPER COMPLEXES Function: Emulsifier Additive POLYGLYCEROL ESTERS OF INTERESTERIFIED RICINOLEIC ACID POLYSORBATES POLYSORBATES SUCROSE ESTERS OF FATTY ACIDS Food Category No. 05.2

Notes

Note 31

Imitation chocolate, chocolate substitute products INS 141i INS 476 433 435, 436 473 Max Level GMP Max Level 5000 mg/kg 230 mg/kg 5000 mg/kg 10000 mg/kg Notes

Notes

Sugar-based confectionery other than 5.1, 5.3 & 5.4, including hard & soft candy, nougats, etc. INS 903 INS 129 Max Level 400 mg/kg Max Level 348 mg/kg Notes

Function: Bulking Agent Additive CARNAUBA WAX Function: Colour Additive ALLURA RED AC

Notes

AMARANTH ANNATO EXTRACTS AZORUBINE BRILLIANT BLACK PN BRILLIANT BLUE FCF BROWN HT CANTHAXANTHIN CARAMEL COLOUR, CLASS III CARAMEL COLOUR, CLASS IV CARMINES CAROTENOIDS CAROTENOIDS CHLOROPHYLLS, COPPER COMPLEXES CHLOROPHYLLS, COPPER COMPLEXES CURCUMIN ERYTHROSINE GRAPE SKIN EXTRACT INDIGOTINE IRON OXIDES PONCEAU 4R QUINOLINE YELLOW RIBOFLAVINES SUNSET YELLOW FCF TARTRAZINE Function: Emulsifier Additive DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL PHOSPHATES

123 160b 122 151 133 155 161g 150c 150d 120 160ai 160e,f 141i 141ii 100i 127 163ii 132 172i-iii 124 104 101i,ii 110 102 INS 472e 339i-iii 340i-iii 341i-iii 450i-viii; 451i,ii; 452i-v 475 476 432-436 405 477 493, 494 481i, 482i 474 473

100 mg/kg 15 mg/kg 300 mg/kg 300 mg/kg 300 mg/kg 300 mg/kg 20 mg/kg GMP GMP 300 mg/kg 120 mg/kg 300 mg/kg GMP 700 mg/kg 300 mg/kg 150 mg/kg GMP 450 mg/kg GMP 300 mg/kg 300 mg/kg GMP 400 mg/kg 300 mg/kg Max Level 10000 mg/kg 5000 mg/kg Notes Note 30

POLYGLYCEROL ESTERS OF FATTY ACIDS POLYGLYCEROL ESTERS OF INTERESTERIFIED RICINOLEIC ACID POLYSORBATES PROPYLENE GLYCOL ALGINATE PROPYLENE GLYCOL ESTERS OF FATTY ACIDS SORBITAN ESTERS OF FATTY ACIDS STEAROYL-2-LACTYLATES SUCROGLYCERIDES SUCROSE ESTERS OF FATTY ACIDS Food Category No. 05.3 Function: Bulking Agent Additive CARNAUBA WAX GLYCEROL ESTER OF WOOD ROSIN MICROCRYSTALLINE WAX Function: Colour

5000 mg/kg 3000 mg/kg 1000 mg/kg 1500 mg/kg 5000 mg/kg 5000 mg/kg 5000 mg/kg 5000 mg/kg 5000 mg/kg Chewing gum

INS 903 445 905ci

Max Level 100000 mg/kg GMP 200000 mg/kg

Notes Note 19

Additive ALLURA RED AC AMARANTH ANNATO EXTRACTS AZORUBINE BRILLIANT BLACK PN BRILLIANT BLUE FCF BROWN HT CANTHAXANTHIN CARAMEL COLOUR, CLASS III CARAMEL COLOUR, CLASS IV CARMINES CAROTENOIDS CHLOROPHYLLS, COPPER COMPLEXES CURCUMIN ERYTHROSINE FAST GREEN FCF GRAPE SKIN EXTRACT INDIGOTINE IRON OXIDES PONCEAU 4R QUINOLINE YELLOW RIBOFLAVINES SUNSET YELLOW FCF TARTRAZINE Function: Emulsifier Additive DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL GLYCEROL ESTER OF WOOD ROSIN PHOSPHATES

INS 129 123 160b 122 151 133 155 161g 150c 150d 120 160ai,e,f 141i,ii 100i 127 143 163ii 132 172i-iii 124 104 101i,ii 110 102 INS 472e 445 339i,iii; 340iii; 450i,ii,iv,vi-viii; 451i,ii; 452i-v 339ii; 340i,ii; 341i,ii; 450iii,v 450ii 475 476 430, 431 432, 434, 435 433, 436 1201 405 477 493, 494, 496 481i 482i 484 474

Max Level 467 mg/kg 300 mg/kg 1000 mg/kg 300 mg/kg 300 mg/kg 300 mg/kg 300 mg/kg 300 mg/kg 20000 mg/kg 20000 mg/kg 1020 mg/kg 500 mg/kg 700 mg/kg 700 mg/kg 200 mg/kg 300 mg/kg 5000 mg/kg 300 mg/kg 6000 mg/kg 300 mg/kg 300 mg/kg 300 mg/kg 300 mg/kg 300 mg/kg Max Level 50000 mg/kg 300000 mg/kg GMP

Notes

Notes

Note 30

PHOSPHATES

100000 mg/kg

PHOSPHATES POLYGLYCEROL ESTERS OF FATTY ACIDS POLYGLYCEROL ESTERS OF INTERESTERIFIED RICINOLEIC ACID POLYOXYETHYLENE STEARATES POLYSORBATES POLYSORBATES POLYVINYLPYRROLIDONE PROPYLENE GLYCOL ALGINATE PROPYLENE GLYCOL ESTERS OF FATTY ACIDS SORBITAN ESTERS OF FATTY ACIDS STEAROYL-2-LACTYLATES STEAROYL-2-LACTYLATES STEARYL CITRATE SUCROGLYCERIDES

20000 mg/kg 20000 mg/kg 20000 mg/kg 20000 mg/kg 15000 mg/kg 20000 mg/kg 10000 mg/kg 10000 mg/kg 20000 mg/kg 20000 mg/kg 20000 mg/kg 10000 mg/kg 15000 mg/kg 15000 mg/kg

Note 30

SUCROSE ESTERS OF FATTY ACIDS TARTRATES Food Category No. 05.4 Function: Bulking Agent Additive CARNAUBA WAX Function: Colour Additive ALLURA RED AC AMARANTH ANNATO EXTRACTS AZORUBINE BRILLIANT BLACK PN BRILLIANT BLUE FCF BROWN HT CANTHAXANTHIN CARAMEL COLOUR, CLASS III CARAMEL COLOUR, CLASS IV CARMINES CAROTENOIDS CAROTENOIDS CHLOROPHYLLS, COPPER COMPLEXES CURCUMIN ERYTHROSINE GRAPE SKIN EXTRACT INDIGOTINE IRON OXIDES PONCEAU 4R QUINOLINE YELLOW RIBOFLAVINES SUNSET YELLOW FCF TARTRAZINE Function: Emulsifier Additive DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL PHOSPHATES POLYSORBATES POLYSORBATES PROPYLENE GLYCOL ALGINATE SORBITAN ESTERS OF FATTY ACIDS STEAROYL-2-LACTYLATES SUCROSE ESTERS OF FATTY ACIDS Food Category No. 06.1 Function: Emulsifier Additive STEAROYL-2-LACTYLATES Food Category No. 06.2

473 334

15000 mg/kg 15000 mg/kg

Decorations (e.g., for fine bakery wares), toppings (non-fruit) and sweet sauces INS 903 INS 129 123 160b 122 151 133 155 161g 150c 150d 120 160ai 160e,f 141i,ii 100i 127 163ii 132 172i-iii 124 104 101i,ii 110 102 INS 472e 450i,iii,v; 451i 433, 435 436 405 493, 494 481i 473 Max Level GMP Max Level 500 mg/kg 100 mg/kg 20 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg GMP GMP GMP 500 mg/kg GMP 500 mg/kg GMP 500 mg/kg 100 mg/kg GMP 500 mg/kg GMP 500 mg/kg 500 mg/kg GMP 500 mg/kg 500 mg/kg Max Level 10000 mg/kg GMP 5000 mg/kg 3200 mg/kg 5000 mg/kg 5000 mg/kg 2000 mg/kg 10000 mg/kg Notes

Notes Note 5

Notes

Note 31 Note 31

Whole, broken or flaked grain, including rice INS 481i, 482i Max Level 4000 mg/kg Notes

Flours and starches

Function: Emulsifier Additive PHOSPHATES

INS 339i-iii 340i-iii 341i-iii 450i-viii; 451i,ii; 452i-v

Max Level 20000 mg/kg

Notes Note 30

Food Category No. 06.3 Function: Colour Additive ALLURA RED AC AMARANTH ANNATO EXTRACTS AZORUBINE BRILLIANT BLACK PN BRILLIANT BLUE FCF BROWN HT CANTHAXANTHIN CARAMEL COLOUR, CLASS III CARAMEL COLOUR, CLASS IV CARMINES CAROTENOIDS CAROTENOIDS CHLOROPHYLLS, COPPER COMPLEXES CURCUMIN ERYTHROSINE GRAPE SKIN EXTRACT INDIGOTINE IRON OXIDES PONCEAU 4R QUINOLINE YELLOW RIBOFLAVINES SUNSET YELLOW FCF TARTRAZINE Function: Emulsifier Additive PHOSPHATES

Breakfast cereals, including rolled oats INS 129 123 160b 122 151 133 155 161g 150c 150d 120 160ai 160e,f 141i,ii 100i 127 163ii 132 172i-iii 124 104 101i,ii 110 102 INS 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 475 481i, 482i Max Level 280 mg/kg 100 mg/kg 75 mg/kg 200 mg/kg 200 mg/kg 200 mg/kg 200 mg/kg 35 mg/kg 6500 mg/kg 2500 mg/kg 200 mg/kg GMP 200 mg/kg GMP 200 mg/kg 100 mg/kg 200 mg/kg 200 mg/kg GMP 200 mg/kg 200 mg/kg GMP 350 mg/kg 200 mg/kg Max Level 5000 mg/kg Notes Note 5

Notes Note 30

POLYGLYCEROL ESTERS OF FATTY ACIDS STEAROYL-2-LACTYLATES Food Category No. 06.4 Function: Colour Additive ALLURA RED AC AMARANTH

10000 mg/kg 5000 mg/kg

Pastas and noodles INS 129 123 Max Level 100 mg/kg 100 mg/kg Notes

ANNATO EXTRACTS BRILLIANT BLUE FCF CANTHAXANTHIN CARMINES CAROTENOIDS CHLOROPHYLLS, COPPER COMPLEXES CURCUMIN ERYTHROSINE INDIGOTINE PONCEAU 4R RIBOFLAVINES SUNSET YELLOW FCF TARTRAZINE Function: Emulsifier Additive PHOSPHATES

160b 133 161g 120 160ai,e,f 141i,ii 100i 127 132 124 101i,ii 110 102 INS 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 482i

GMP 100 mg/kg GMP GMP GMP GMP GMP 100 mg/kg 100 mg/kg 100 mg/kg GMP 100 mg/kg 100 mg/kg Max Level 2000 mg/kg Notes Note 30

STEAROYL-2-LACTYLATES Food Category No. 06.5 Function: Colour Additive ALLURA RED AC AMARANTH ANNATO EXTRACTS AZORUBINE BRILLIANT BLACK PN BRILLIANT BLUE FCF BROWN HT CANTHAXANTHIN CARAMEL COLOUR, CLASS III CARAMEL COLOUR, CLASS IV CARMINES CAROTENOIDS CAROTENOIDS CHLOROPHYLLS, COPPER COMPLEXES CURCUMIN ERYTHROSINE GRAPE SKIN EXTRACT INDIGOTINE IRON OXIDES PONCEAU 4R QUINOLINE YELLOW RIBOFLAVINES SUNSET YELLOW FCF TARTRAZINE Function: Emulsifier Additive

4500 mg/kg Cereal and starch based desserts (e.g., rice pudding, tapioca pudding) INS 129 123 160b 122 151 133 155 161g 150c 150d 120 160ai 160e,f 141i,ii 100i 127 163ii 132 172i-iii 124 104 101i,ii 110 102 INS Max Level 150 mg/kg 100 mg/kg 10 mg/kg 150 mg/kg 150 mg/kg 150 mg/kg 150 mg/kg GMP GMP GMP 150 mg/kg GMP 150 mg/kg GMP 150 mg/kg 100 mg/kg GMP 150 mg/kg GMP 150 mg/kg 150 mg/kg GMP 150 mg/kg 150 mg/kg Max Level Notes

Notes

DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL PHOSPHATES

472e 339i-iii 340i-iii 341i-iii 450i-viii; 451i,ii; 452i-v 475 432-436 405 477 491-495 481i 482i 483 474 473

GMP 3000 mg/kg Note 30

POLYGLYCEROL ESTERS OF FATTY ACIDS POLYSORBATES PROPYLENE GLYCOL ALGINATE PROPYLENE GLYCOL ESTERS OF FATTY ACIDS SORBITAN ESTERS OF FATTY ACIDS STEAROYL-2-LACTYLATES STEAROYL-2-LACTYLATES STEARYL TARTRATE SUCROGLYCERIDES SUCROSE ESTERS OF FATTY ACIDS Food Category No. 06.6 Function: Colour Additive ALLURA RED AC AMARANTH ANNATO EXTRACTS BRILLIANT BLUE FCF CANTHAXANTHIN CARMINES CAROTENOIDS CHLOROPHYLLS, COPPER COMPLEXES CURCUMIN ERYTHROSINE INDIGOTINE PONCEAU 4R RIBOFLAVINES SUNSET YELLOW FCF TARTRAZINE Function: Emulsifier Additive DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL PHOSPHATES

2000 mg/kg 3000 mg/kg 5000 mg/kg 5000 mg/kg 5000 mg/kg 5000 mg/kg 6000 mg/kg 5000 mg/kg 5000 mg/kg 5000 mg/kg

Note 34

Batters (e.g., for breading or batters for fish or poultry) INS 129 123 160b 133 161g 120 160ai,e,f 141i,ii 100i 127 132 124 101i,ii 110 102 INS 472e 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 435 481i Max Level 100 mg/kg 100 mg/kg GMP 100 mg/kg GMP GMP GMP GMP GMP 100 mg/kg 100 mg/kg 100 mg/kg GMP 100 mg/kg 100 mg/kg Max Level GMP 5000 mg/kg Notes

Notes Note 30

POLYSORBATES STEAROYL-2-LACTYLATES Food Category No. 07.0 Function: Bulking Agent

5000 mg/kg 7500 mg/kg

Note 4 Note 4

Bakery wares

Additive CARNAUBA WAX GLUCONATES TARTRATES Function: Emulsifier Additive DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL POLYOXYETHYLENE STEARATES PROPYLENE GLYCOL ALGINATE Food Category No. 07.1 Function: Emulsifier Additive STEARYL TARTRATE SUCROSE ESTERS OF FATTY ACIDS Food Category No. 07.1.1 Function: Colour Additive ALLURA RED AC AMARANTH BRILLIANT BLUE FCF CARAMEL COLOUR, CLASS III CARAMEL COLOUR, CLASS IV CAROTENOIDS ERYTHROSINE FAST GREEN FCF INDIGOTINE SUNSET YELLOW FCF TARTRAZINE Function: Emulsifier Additive PHOSPHATES

INS 903 578 336i INS 472e 430 405

Max Level GMP 17500 mg/kg GMP Max Level 10000 mg/kg 400 mg/kg 5000 mg/kg

Notes

Notes

Bread and ordinary bakery wares INS 483 473 Max Level 4000 mg/kg GMP Notes

Breads and rolls INS 129 123 133 150c 150d 160e,f 127 143 132 110 102 INS 339i-iii 340i-iii 341i-iii 450i-viii; 451i,ii; 452i-v 475 435 477 491-495 481i 482i Max Level 300 mg/kg 300 mg/kg 100 mg/kg GMP GMP 35 mg/kg 300 mg/kg 100 mg/kg 300 mg/kg 300 mg/kg 300 mg/kg Max Level 20000 mg/kg Notes

Note 9

Notes Note 30

POLYGLYCEROL ESTERS OF FATTY ACIDS POLYSORBATES PROPYLENE GLYCOL ESTERS OF FATTY ACIDS SORBITAN ESTERS OF FATTY ACIDS STEAROYL-2-LACTYLATES STEAROYL-2-LACTYLATES Food Category No. 07.1.2 Function: Emulsifier Additive STEAROYL-2-LACTYLATES STEAROYL-2-LACTYLATES

10000 mg/kg 500 mg/kg GMP 10000 mg/kg 5000 mg/kg 4000 mg/kg

Crackers, excluding sweet crackers INS 381i 482i Max Level 5000 mg/kg 3000 mg/kg Notes

Food Category No. 07.1.3 Function: Emulsifier Additive STEAROYL-2-LACTYLATES STEAROYL-2-LACTYLATES Food Category No. 07.1.4 Function: Emulsifier Additive STEAROYL-2-LACTYLATES STEAROYL-2-LACTYLATES Food Category No. 07.2 Function: Colour Additive ANNATO EXTRACTS AZORUBINE BRILLIANT BLACK PN BRILLIANT BLUE FCF BROWN HT CARAMEL COLOUR, CLASS III CARMINES CAROTENOIDS CAROTENOIDS CURCUMIN GRAPE SKIN EXTRACT INDIGOTINE IRON OXIDES PONCEAU 4R QUINOLINE YELLOW RIBOFLAVINES SUNSET YELLOW FCF TARTRAZINE Function: Emulsifier Additive PHOSPHATES

Other ordinary bakery products (e.g., bagels, pita, English muffins) INS 481i 482i Max Level 5000 mg/kg 3000 mg/kg Notes

Bread-type products, including bread stuffing and bread crumbs INS 481i 482i Max Level 5000 mg/kg 3000 mg/kg Notes

Fine bakery wares INS 160b 122 151 133 155 150c 120 160ai 160e,f 100i 163ii 132 172i-iii 124 104 101i,ii 110 102 INS 339i-iii 340i-iii 341i-iii 450i-viii; 451i,ii; 452i-v 475 477 491-495 474 473 Max Level 10 mg/kg 200 mg/kg 200 mg/kg 200 mg/kg 200 mg/kg GMP 200 mg/kg GMP 200 mg/kg 200 mg/kg GMP 200 mg/kg GMP 200 mg/kg 200 mg/kg GMP 200 mg/kg 200 mg/kg Max Level 20000 mg/kg Notes

Notes Note 30

POLYGLYCEROL ESTERS OF FATTY ACIDS PROPYLENE GLYCOL ESTERS OF FATTY ACIDS SORBITAN ESTERS OF FATTY ACIDS SUCROGLYCERIDES SUCROSE ESTERS OF FATTY ACIDS Food Category No. 07.2.1

10000 mg/kg 5000 mg/kg 10000 mg/kg 10000 mg/kg 10000 mg/kg

Cakes, cookies and pies (e.g., fruit-filled or custard types)

Function: Colour Additive ALLURA RED AC CARAMEL COLOUR, CLASS IV CHLOROPHYLLS, COPPER COMPLEXES Function: Emulsifier Additive POLYSORBATES POLYSORBATES POLYSORBATES SODIUM ALUMINIUM PHOSPHATES STEAROYL-2-LACTYLATES STEAROYL-2-LACTYLATES Food Category No. 07.2.2

INS 129 150d 141i,ii INS 432-434 435 436 541ii 481i 482i

Max Level 2197 mg/kg GMP 6.4 mg/kg Max Level 3000 mg/kg 4600 mg/kg 3200 mg/kg 1000 mg/kg 5000 mg/kg 5500 mg/kg

Notes

Notes Note 31 Note 31 Note 35

Other fine bakery products (e.g., doughnuts, sweet rolls, scones & muffins) INS 129 150d 141i,ii INS 432-436 541ii 481i, 482i Max Level 200 mg/kg 1200 mg/kg GMP Max Level 3000 mg/kg 1000 mg/kg 5000 mg/kg Notes

Function: Colour Additive ALLURA RED AC CARAMEL COLOUR, CLASS IV CHLOROPHYLLS, COPPER COMPLEXES Function: Emulsifier Additive POLYSORBATES SODIUM ALUMINIUM PHOSPHATES STEAROYL-2-LACTYLATES Food Category No. 07.2.3 Function: Colour Additive ALLURA RED AC CARAMEL COLOUR, CLASS IV CHLOROPHYLLS, COPPER COMPLEXES FAST GREEN FCF Function: Emulsifier Additive POLYSORBATES POLYSORBATES POLYSORBATES SODIUM ALUMINIUM PHOSPHATES STEAROYL-2-LACTYLATES STEAROYL-2-LACTYLATES Food Category No. 08.0 Function: Colour Additive

Notes Note 35

Mixes for fine bakery wares (e.g., cakes, pancakes) INS 129 150d 141i,ii 143 INS 432-434 435 436 541ii 481i 482i Max Level 200 mg/kg GMP GMP 9 mg/kg Max Level 3000 mg/kg 4600 mg/kg 3200 mg/kg GMP 5000 mg/kg 8000 mg/kg Notes

Notes Note 31 Note 31

Meat and meat products, including poultry & game INS Max Level Notes

AZORUBINE BRILLIANT BLACK PN BRILLIANT BLUE FCF BROWN HT CARAMEL COLOUR, CLASS IV CAROTENOIDS CHLOROPHYLLS, COPPER COMPLEXES INDIGOTINE QUINOLINE YELLOW RIBOFLAVINES TARTRAZINE Function: Emulsifier Additive DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL Food Category No. 08.1 Function: Colour Additive ERYTHROSINE FAST GREEN FCF PONCEAU 4R SUNSET YELLOW FCF Function: Emulsifier Additive PHOSPHATES

122 151 133 155 150d 160e,f 141i,ii 132 104 101ii 102 INS 472e

500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg GMP 500 mg/kg GMP 500 mg/kg 500 mg/kg GMP 500 mg/kg Max Level GMP

Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Notes

Fresh meat, poultry & game INS 127 143 124 110 INS 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v Max Level GMP GMP 500 mg/kg 500 mg/kg Max Level 4000 mg/kg Notes Notes 1 & 2 Notes 1 & 2 Note 1 Note 1 Notes Note 2

Food Category No. 08.1.1 Function: Colour Additive ALLURA RED AC ANNATO EXTRACTS CANTHAXANTHIN CARAMEL COLOUR, CLASS III CARMINES CAROTENOIDS CURCUMIN GRAPE SKIN EXTRACT IRON OXIDES RIBOFLAVINES Food Category No. 08.1.2 Function: Colour Additive ALLURA RED AC

Fresh meat, poultry & game in whole pieces/cuts INS 129 160b 161g 150c 120 160ai 100i 163ii 172i-iii 101i Max Level 500 mg/kg 20 mg/kg 4.41 mg/kg GMP 500 mg/kg GMP 500 mg/kg GMP GMP GMP Notes Note 1 Note 1 Note 8 Note 1 Note 1 Note 1

Fresh comminuted meat, poultry & game INS 129 Max Level 25 mg/kg Notes

ANNATO EXTRACTS CANTHAXANTHIN CARAMEL COLOUR, CLASS III CARMINES CAROTENOIDS CURCUMIN GRAPE SKIN EXTRACT IRON OXIDES RED 2G RIBOFLAVINES Food Category No. 08.2 Function: Colour Additive ALLURA RED AC ANNATO EXTRACTS CARAMEL COLOUR, CLASS III CARMINES CAROTENOIDS CURCUMIN ERYTHROSINE FAST GREEN FCF GRAPE SKIN EXTRACT IRON OXIDES PONCEAU 4R RIBOFLAVINES SUNSET YELLOW FCF Function: Emulsifier Additive POLYSORBATES Food Category No. 08.2.1 Function: Emulsifier Additive PHOSPHATES

160b 161g 150c 120 160ai 100i 163ii 172i-iii 128 101i

1000 mg/kg 1000 mg/kg GMP 1000 mg/kg 1000 mg/kg 1000 mg/kg 1000 mg/kg 1000 mg/kg 25 mg/kg 1000 mg/kg

Processed meat, poultry & game products in whole pieces/cuts INS 129 160b 150c 120 160ai 100i 127 143 163ii 172i-iii 124 101i 110 INS 433, 435 Max Level 500 mg/kg 20 mg/kg GMP 500 mg/kg GMP 500 mg/kg 30 mg/kg GMP GMP GMP 30 mg/kg GMP 500 mg/kg Max Level 10000 mg/kg Notes Note 1 Note 1 Note 1 Note 1 Notes 1 & 2

Note 1 Notes

Processed meat, poultry & game products in whole pieces/cuts, non-heat treated INS 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v Max Level 5000 mg/kg Notes

Food Category No. 08.2.1.1

Meat, poultry & game products in whole pieces/cuts, non-heat treated, cured (including salted) INS 251 252 249, 250 Max Level 500 mg/kg 250 mg/kg 175 mg/kg Notes Note 21 Notes 23, 25 & 26

Function: Colour Retention Agent Additive NITRATES NITRATES NITRITES Food Category No. 08.2.1.2

Meat, poultry & game products in whole

pieces/cuts, non-heat treated, cures (including salted) & dried Function: Colour Retention Agent Additive NITRITES Food Category No. 08.2.2 Function: Colour Retention Agent Additive NITRATES NITRITES NITRITES Function: Emulsifier Additive PHOSPHATES INS 249, 250 Max Level 50 mg/kg Notes Notes 23 & 27

Meat, poultry & game products in whole pieces/cuts, heat-treated INS 251, 252 249 250 INS 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 474 473 Max Level 70 mg/kg 125 mg/kg 70 mg/kg Max Level 5000 mg/kg Notes Notes 22 & 23 Notes 23 & 28 Notes

SUCROGLYCERIDES SUCROSE ESTERS OF FATTY ACIDS Food Category No. 08.2.3 Function: Emulsifier Additive PHOSPHATES

5000 mg/kg 5000 mg/kg

Meat, poultry & game products in whole pieces/cuts, frozen INS 339i; 340i,iii 341i-iii 450ii-viii; 451i,ii; 452iii,v 339ii,iii; 340ii; 450i 452i,ii,iv Max Level 4000 mg/kg Notes Notes 2 & 30

PHOSPHATES PHOSPHATES Food Category No. 08.3

500 mg/kg 3000 mg/kg Note 30

Processed comminuted meat, poultry & game products INS 150c 127 INS 433, 435 405 Max Level GMP 30 mg/kg Max Level 10000 mg/kg 5000 mg/kg Notes

Function: Colour Additive CARAMEL COLOUR, CLASS III ERYTHROSINE Function: Emulsifier Additive POLYSORBATES PROPYLENE GLYCOL ALGINATE

Notes

Food Category No. 08.3.1 Function: Colour Additive ALLURA RED AC Function: Emulsifier Additive PHOSPHATES

Processed comminuted meat, poultry & game products, non-heat treated INS 129 INS 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v Max Level 500 mg/kg Max Level 5000 mg/kg Notes Note 1 Notes

Food Category No. 08.3.1.1

Comminuted meat, poultry & game products, non-heat treated, cured (including salted) INS 160b 161g 120 160ai 100i 163ii 172i-iii 124 101i 110 INS 251 252 249, 250 Max Level 1000 mg/kg 1000 mg/kg 1000 mg/kg 1000 mg/kg 1000 mg/kg 1000 mg/kg 1000 mg/kg 250 mg/kg 1000 mg/kg 500 mg/kg Max Level 500 mg/kg 250 mg/kg 100 mg/kg Notes

Function: Colour Additive ANNATO EXTRACTS CANTHAXANTHIN CARMINES CAROTENOIDS CURCUMIN GRAPE SKIN EXTRACT IRON OXIDES PONCEAU 4R RIBOFLAVINES SUNSET YELLOW FCF Function: Colour Retention Agent Additive NITRATES NITRATES NITRITES Food Category No. 08.3.1.2

Note 1 Notes Note 21 Notes 23 & 26

Comminuted meat, poultry & game products, non-heat treated, cured (including salted) & dried INS 160b 120 160ai 100i 163ii 172i-iii 124 101i 110 Max Level 20 mg/kg 100 mg/kg 20 mg/kg 20 mg/kg GMP GMP 200 mg/kg GMP 135 mg/kg Notes Note 5

Function: Colour Additive ANNATO EXTRACTS CARMINES CAROTENOIDS CURCUMIN GRAPE SKIN EXTRACT IRON OXIDES PONCEAU 4R RIBOFLAVINES SUNSET YELLOW FCF Function: Colour Retention Agent

Additive NITRATES NITRITES Food Category No. 08.3.1.3 Function: Colour Additive ANNATO EXTRACTS CARMINES CAROTENOIDS CURCUMIN GRAPE SKIN EXTRACT IRON OXIDES PONCEAU 4R RIBOFLAVINES SUNSET YELLOW FCF Food Category No. 08.3.2 Function: Colour Additive ALLURA RED AC ANNATO EXTRACTS CANTHAXANTHIN CARMINES CAROTENOIDS CURCUMIN GRAPE SKIN EXTRACT IRON OXIDES RIBOFLAVINES SUNSET YELLOW FCF Function: Colour Retention Agent Additive NITRATES NITRITES Function: Emulsifier Additive PHOSPHATES

INS 251, 252 249, 250

Max Level 500 mg/kg 50 mg/kg

Notes Notes 23 & 27

Comminuted meat, poultry & game products, non-heat treated, fermented INS 160b 120 160ai 100i 163ii 172i-iii 124 101i 110 Max Level 20 mg/kg 100 mg/kg 20 mg/kg 20 mg/kg GMP GMP 30 mg/kg GMP 500 mg/kg Notes Note 5

Note 1

Comminuted meat, poultry & game products, heat-treated INS 129 160b 161g 120 160ai 100i 163ii 172i-iii 101i 110 INS 251, 252 249, 250 INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 481i, 482i 474 473 Max Level 25 mg/kg 20 mg/kg 15 mg/kg 100 mg/kg 20 mg/kg 20 mg/kg GMP GMP GMP 500 mg/kg Max Level 500 mg/kg 100 mg/kg Max Level 5000 mg/kg Notes Note 5

Note 1 Notes Notes 23 & 27 Notes Note 30

STEAROYL-2-LACTYLATES SUCROGLYCERIDES SUCROSE ESTERS OF FATTY ACIDS Food Category No. 08.3.3

4000 mg/kg 5000 mg/kg 5000 mg/kg

Comminuted meat, poultry & game products, frozen

Function: Colour Additive ALLURA RED AC ANNATO EXTRACTS CARMINES CAROTENOIDS CURCUMIN GRAPE SKIN EXTRACT IRON OXIDES RIBOFLAVINES SUNSET YELLOW FCF Function: Emulsifier Additive PHOSPHATES

INS 129 160b 120 160ai 100i 163ii 172i-iii 101i 110 INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v

Max Level 500 mg/kg 20 mg/kg 500 mg/kg GMP 500 mg/kg GMP GMP GMP 500 mg/kg Max Level 5000 mg/kg

Notes Note 1 Note 5 Note 1 Note 1

Note 1 Notes Note 30

Food Category No. 08.4 Function: Colour Additive ALLURA RED AC ANNATO EXTRACTS CANTHAXANTHIN CARAMEL COLOUR, CLASS III CARMINES CAROTENOIDS CURCUMIN ERYTHROSINE FAST GREEN FCF GRAPE SKIN EXTRACT IRON OXIDES PONCEAU 4R RIBOFLAVINES SUNSET YELLOW FCF Function: Emulsifier Additive PHOSPHATES

Edible casings (e.g., sausage casings) INS 129 160b 161g 150c 120 160ai 100i 127 143 163ii 172i-iii 124 101i 110 INS 339i-iii 340i-iii 341i-iii 450i-viii; 451i,ii; 452i-v 433 496 Max Level 500 mg/kg 20 mg/kg GMP GMP 500 mg/kg GMP 500 mg/kg GMP GMP GMP 1000 mg/kg 500 mg/kg GMP 500 mg/kg Max Level 4000 mg/kg Notes Note 1

Note 1 Note 1 Notes 1 & 2 Note 3 Note 1 Note 1 Notes Note 1

POLYSORBATES SORBITAN ESTERS OF FATTY ACIDS Food Category No. 09.0 Function: Emulsifier

1500 mg/kg 3500 mg/kg

Fish & fish products, including mollusks, crustaceans & echinoderms

Additive DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL Food Category No. 09.1 Function: Colour Additive ANNATO EXTRACTS CARAMEL COLOUR, CLASS IV CAROTENOIDS CHLOROPHYLLS, COPPER COMPLEXES GRAPE SKIN EXTRACT IRON OXIDES RIBOFLAVINES Food Category No. 09.1.1 Function: Colour Additive ALLURA RED AC AZORUBINE BRILLIANT BLACK PN BRILLIANT BLUE FCF BROWN HT CARAMEL COLOUR, CLASS III CARMINES CAROTENOIDS CURCUMIN INDIGOTINE PONCEAU 4R QUINOLINE YELLOW SUNSET YELLOW FCF TARTRAZINE Food Category No. 09.1.2 Function: Colour Additive ALLURA RED AC AZORUBINE BRILLIANT BLACK PN BRILLIANT BLUE FCF BROWN HT CARAMEL COLOUR, CLASS III CARMINES CAROTENOIDS CURCUMIN INDIGOTINE PONCEAU 4R QUINOLINE YELLOW SUNSET YELLOW FCF TARTRAZINE INS 129 122 151 133 155 150c 120 160e,f 100i 132 124 104 110 102

INS 472e

Max Level GMP

Notes

Fresh fish & fish products, including mollusks, crustaceans & echinoderms INS 160b 150d 160ai 141i,ii 163ii 172i-iii 101i,ii Fresh fish Max Level 300 mg/kg 300 mg/kg 300 mg/kg 300 mg/kg 300 mg/kg GMP 300 mg/kg 300 mg/kg 300 mg/kg 300 mg/kg 300 mg/kg 300 mg/kg 300 mg/kg 300 mg/kg Notes Max Level 20 mg/kg GMP GMP GMP GMP GMP GMP Notes Note 1 Note 1

Fresh mollusks, crustaceans & echinoderms INS 129 122 151 133 155 150c 120 160e,f 100i 132 124 104 110 102 Max Level 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg GMP 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg Notes Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1

Food Category No. 09.2 Function: Colour Additive CARAMEL COLOUR, CLASS III CARAMEL COLOUR, CLASS IV GRAPE SKIN EXTRACT IRON OXIDES RIBOFLAVINES Food Category No. 09.2.1

Processed fish & fish products, including mollusks, crustaceans & echinoderms INS 150c 150d 163ii 172i-iii 101i,ii Max Level GMP GMP GMP GMP GMP Notes

Frozen fish, fish fillets & fish products, including mollusks, crustaceans & echinoderms INS 129 123 160b 122 151 133 155 161g 120 160ai 160e,f 141i,ii 100i 127 132 124 104 110 102 INS 339i-iii 340i-iii 341i-iii 450i-viii; 451i,ii; 452i-v Max Level 500 mg/kg 30 mg/kg 10 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 30 mg/kg 500 mg/kg GMP 500 mg/kg GMP 500 mg/kg 30 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg Max Level 5000 mg/kg Notes Note 5

Function: Colour Additive ALLURA RED AC AMARANTH ANNATO EXTRACTS AZORUBINE BRILLIANT BLACK PN BRILLIANT BLUE FCF BROWN HT CANTHAXANTHIN CARMINES CAROTENOIDS CAROTENOIDS CHLOROPHYLLS, COPPER COMPLEXES CURCUMIN ERYTHROSINE INDIGOTINE PONCEAU 4R QUINOLINE YELLOW SUNSET YELLOW FCF TARTRAZINE Function: Emulsifier Additive PHOSPHATES

Note 17

Notes Note 30

Food Category No. 09.2.2

Frozen battered fish, fish fillets & fish products, including mollusks, crustaceans & echinoderms INS 129 160b 122 151 Max Level 500 mg/kg 20 mg/kg 500 mg/kg 500 mg/kg Notes Note 1 Note 6 Note 1 Note 1

Function: Colour Additive ALLURA RED AC ANNATO EXTRACTS AZORUBINE BRILLIANT BLACK PN

BRILLIANT BLUE FCF BROWN HT CARMINES CAROTENOIDS CAROTENOIDS CHLOROPHYLLS, COPPER COMPLEXES CURCUMIN INDIGOTINE PONCEAU 4R QUINOLINE YELLOW SUNSET YELLOW FCF TARTRAZINE Function: Emulsifier Additive PHOSPHATES Food Category No. 09.2.3

133 155 120 160ai,e 160f 141i,ii 100i 132 124 104 110 102 INS 339ii; 451i

500 mg/kg 500 mg/kg 500 mg/kg 100 mg/kg 500 mg/kg GMP 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg Max Level GMP

Note 1 Note 1 Note 1 Note 10 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Notes

Frozen minced & creamed fish products, including mollusks, crustaceans & echinoderms INS 129 160b 122 151 133 155 120 160ai 160e,f 141i,ii 100i 132 124 104 110 102 Max Level 500 mg/kg 10 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg GMP 500 mg/kg GMP 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg Notes Note 1 Note 5 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1

Function: Colour Additive ALLURA RED AC ANNATO EXTRACTS AZORUBINE BRILLIANT BLACK PN BRILLIANT BLUE FCF BROWN HT CARMINES CAROTENOIDS CAROTENOIDS CHLOROPHYLLS, COPPER COMPLEXES CURCUMIN INDIGOTINE PONCEAU 4R QUINOLINE YELLOW SUNSET YELLOW FCF TARTRAZINE Food Category No. 09.2.4

Cooked and/or fried fish & fish products, including mollusks, crustaceans & echinoderms INS 160b 160ai Max Level 10 mg/kg GMP Notes Note 5

Function: Colour Additive ANNATO EXTRACTS CAROTENOIDS Food Category No. 09.2.4.1 Function: Colour Additive ALLURA RED AC AMARANTH AZORUBINE

Cooked fish & fish products INS 129 123 122 Max Level 500 mg/kg 300 mg/kg 500 mg/kg Notes

BRILLIANT BLACK PN BRILLIANT BLUE FCF BROWN HT CANTHAXANTHIN CARMINES CAROTENOIDS CHLOROPHYLLS, COPPER COMPLEXES CURCUMIN ERYTHROSINE FAST GREEN FCF INDIGOTINE PONCEAU 4R QUINOLINE YELLOW SUNSET YELLOW FCF TARTRAZINE Function: Colour Retention Agent Additive NITRITES Function: Emulsifier Additive PHOSPHATES

151 133 155 161g 120 160e,f 141i,ii 100i 127 143 132 124 104 110 102 INS 250 INS 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v

500 mg/kg 500 mg/kg 500 mg/kg GMP 500 mg/kg 500 mg/kg GMP 500 mg/kg 300 mg/kg 100 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg Max Level 50 mg/kg Max Level 5000 mg/kg Notes Note 23 Notes

Food Category No. 09.2.4.2 Function: Colour Additive ALLURA RED AC AZORUBINE BRILLIANT BLACK PN BRILLIANT BLUE FCF BROWN HT CARMINES CAROTENOIDS CHLOROPHYLLS, COPPER COMPLEXES CURCUMIN INDIGOTINE PONCEAU 4R QUINOLINE YELLOW SUNSET YELLOW FCF TARTRAZINE Function: Emulsifier Additive PHOSPHATES

Cooked mollusks, crustaceans & echinoderms INS 129 122 151 133 155 120 160e,f 141i,ii 100i 132 124 104 110 102 INS 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; Max Level 250 mg/kg 250 mg/kg 250 mg/kg 250 mg/kg 250 mg/kg 250 mg/kg 250 mg/kg GMP 250 mg/kg 250 mg/kg 250 mg/kg 250 mg/kg 250 mg/kg 250 mg/kg Max Level 5000 mg/kg Notes

Notes

452i-v Food Category No. 09.2.4.3 Function: Colour Additive ALLURA RED AC AZORUBINE BRILLIANT BLACK PN BRILLIANT BLUE FCF BROWN HT CARMINES CAROTENOIDS CHLOROPHYLLS, COPPER COMPLEXES CHLOROPHYLLS, COPPER COMPLEXES CURCUMIN INDIGOTINE PONCEAU 4R QUINOLINE YELLOW SUNSET YELLOW FCF TARTRAZINE Food Category No. 09.2.5 Fried fish & fish products, including mollusks, crustaceans & echinoderms INS 129 122 151 133 155 120 160e,f 141i 141ii 100i 132 124 104 110 102 Max Level 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 30 mg/kg 40 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg Notes Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1

Smoked, dried, fermented and/or salted fish & fish prods, including mollusks, crustaceans & echinoderms INS 129 123 160b 122 151 133 155 161g 120 160ai 160e,f 141i 141ii 100i 127 143 132 124 104 110 102 INS 251, 252 250 Max Level 500 mg/kg 300 mg/kg 10 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg GMP 100 mg/kg GMP 500 mg/kg 30 mg/kg 40 mg/kg 500 mg/kg 300 mg/kg 100 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg Max Level 200 mg/kg 70 mg/kg Notes

Function: Colour Additive ALLURA RED AC AMARANTH ANNATO EXTRACTS AZORUBINE BRILLIANT BLACK PN BRILLIANT BLUE FCF BROWN HT CANTHAXANTHIN CARMINES CAROTENOIDS CAROTENOIDS CHLOROPHYLLS, COPPER COMPLEXES CHLOROPHYLLS, COPPER COMPLEXES CURCUMIN ERYTHROSINE FAST GREEN FCF INDIGOTINE PONCEAU 4R QUINOLINE YELLOW SUNSET YELLOW FCF TARTRAZINE Function: Colour Retention Agent Additive NITRATES NITRITES

Notes Notes 22 & 23 Notes 23 & 26

Function: Emulsifier Additive PHOSPHATES Food Category No. 09.3

INS 450iii; 451i; 452i

Max Level 1000 mg/kg

Notes

Semi-preserved fish & fish products, including mollusks, crustaceans & echinoderms INS 160b 150c 150d 160ai 141i,ii 163ii 172i-iii 101i,ii Max Level 10 mg/kg GMP GMP GMP GMP GMP GMP GMP Notes Note 5

Function: Colour Additive ANNATO EXTRACTS CARAMEL COLOUR, CLASS III CARAMEL COLOUR, CLASS IV CAROTENOIDS CHLOROPHYLLS, COPPER COMPLEXES GRAPE SKIN EXTRACT IRON OXIDES RIBOFLAVINES Food Category No. 09.3.1

Fish & fish products, including mollusks, crustaceans & echinoderms, marinated and/or in jelly INS 129 122 151 133 155 120 160e,f 100i 132 124 104 110 102 Max Level 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg Notes Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1

Function: Colour Additive ALLURA RED AC AZORUBINE BRILLIANT BLACK PN BRILLIANT BLUE FCF BROWN HT CARMINES CAROTENOIDS CURCUMIN INDIGOTINE PONCEAU 4R QUINOLINE YELLOW SUNSET YELLOW FCF TARTRAZINE Food Category No. 09.3.2

Fish & fish products, including mollusks, crustaceans & echinoderms, pickled and/or in brine INS 129 122 151 133 155 120 160e,f 100i 132 124 Max Level 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg Notes Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1

Function: Colour Additive ALLURA RED AC AZORUBINE BRILLIANT BLACK PN BRILLIANT BLUE FCF BROWN HT CARMINES CAROTENOIDS CURCUMIN INDIGOTINE PONCEAU 4R

QUINOLINE YELLOW SUNSET YELLOW FCF TARTRAZINE Function: Colour Retention Agent Additive NITRATES Food Category No. 09.3.3 Function: Colour Additive ALLURA RED AC AMARANTH AZORUBINE BRILLIANT BLACK PN BRILLIANT BLUE FCF BROWN HT CANTHAXANTHIN CARMINES CAROTENOIDS CURCUMIN ERYTHROSINE FAST GREEN FCF INDIGOTINE PONCEAU 4R QUINOLINE YELLOW SUNSET YELLOW FCF TARTRAZINE Function: Colour Retention Agent Additive NITRITES Food Category No. 09.3.4

104 110 102 INS 251, 252

500 mg/kg 500 mg/kg 500 mg/kg Max Level 200 mg/kg

Note 1 Note 1 Note 1 Notes Note 23

Salmon substitutes, caviar and other fish roe products INS 129 123 122 151 133 155 161g 120 160e,f 100i 127 143 132 124 104 110 102 INS 250 Max Level 500 mg/kg 300 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg GMP 500 mg/kg 500 mg/kg 500 mg/kg 300 mg/kg 100 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg Max Level 5 mg/kg Notes

Notes Note 23

Semi-preserved fish & fish products, including mollusks, crustaceans & echinodems other than 9.3.1-9.3.3 INS 129 122 151 133 155 120 160e,f 100i 132 124 104 110 102 Max Level 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg Notes

Function: Colour Additive ALLURA RED AC AZORUBINE BRILLIANT BLACK PN BRILLIANT BLUE FCF BROWN HT CARMINES CAROTENOIDS CURCUMIN INDIGOTINE PONCEAU 4R QUINOLINE YELLOW SUNSET YELLOW FCF TARTRAZINE Function: Emulsifier

Note 1

Additive PHOSPHATES

INS 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v

Max Level 5000 mg/kg

Notes Note 30

Food Category No. 09.4

Fully preserved, including canned or fermented, fish & fish products, including mollusks, crustaceans & echinoderms INS 129 123 160b 122 151 133 155 161g 150c 150d 120 160ai,e,f 141i,ii 100i 127 163ii 132 172i-iii 124 104 101i,ii 110 102 INS 385 INS 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 473 Max Level 500 mg/kg 30 mg/kg 10 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 30 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 30 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg Max Level 340 mg/kg Max Level 1000 mg/kg Notes Note 5

Function: Colour Additive ALLURA RED AC AMARANTH ANNATO EXTRACTS AZORUBINE BRILLIANT BLACK PN BRILLIANT BLUE FCF BROWN HT CANTHAXANTHIN CARAMEL COLOUR, CLASS III CARAMEL COLOUR, CLASS IV CARMINES CAROTENOIDS CHLOROPHYLLS, COPPER COMPLEXES CURCUMIN ERYTHROSINE GRAPE SKIN EXTRACT INDIGOTINE IRON OXIDES PONCEAU 4R QUINOLINE YELLOW RIBOFLAVINES SUNSET YELLOW FCF TARTRAZINE Function: Colour Retention Agent Additive EDTAs Function: Emulsifier Additive PHOSPHATES

Notes

Notes Note 30

SUCROSE ESTERS OF FATTY ACIDS Food Category No. 10.1 Function: Colour Additive

GMP Fresh eggs

INS

Max Level

Notes

ALLURA RED AC AMARANTH ANNATO EXTRACTS AZORUBINE BRILLIANT BLACK PN BRILLIANT BLUE FCF BROWN HT CANTHAXANTHIN CARAMEL COLOUR, CLASS III CARAMEL COLOUR, CLASS IV CARMINES CAROTENOIDS CHLOROPHYLLS, COPPER COMPLEXES CURCUMIN ERYTHROSINE FAST GREEN FCF GRAPE SKIN EXTRACT INDIGOTINE IRON OXIDES PONCEAU 4R QUINOLINE YELLOW RIBOFLAVINES SUNSET YELLOW FCF TARTRAZINE Food Category No. 10.2 Function: Colour Additive CAROTENOIDS Function: Emulsifier Additive POLYGLYCEROL ESTERS OF FATTY ACIDS Food Category No. 10.2.1 Function: Emulsifier Additive PHOSPHATES

129 123 160b 122 151 133 155 161g 150c 150d 120 160ai,e,f 141i,ii 100i 127 143 163ii 132 172i-iii 124 104 101i,ii 110 102

GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP 500 mg/kg GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP Egg products

Notes 1 & 2 Notes 1 & 2 Notes 1 & 2 Notes 1 & 2 Notes 1 & 2 Notes 1 & 2 Notes 1 & 2 Notes 1 & 2 Notes 1 & 2 Notes 1& 2 Notes 1 & 2 Note 1 & 2 Notes 1 & 2 Notes 1 & 2 Notes 1 & 2 Notes 1 & 2 Notes 1 & 2 Notes 1 & 2 Notes 1 & 2 Notes 1 & 2 Notes 1 & 2 Notes 1 & 2 Notes 1 & 2 Notes 1 & 2

INS 160ai INS 475

Max Level GMP Max Level 1000 mg/kg

Notes

Notes

Liquid egg products INS 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v Max Level 10000 mg/kg Notes Note 30

Food Category No. 10.2.2 Function: Colour Retention Agent Additive PHOSPHATES Function: Emulsifier Additive PHOSPHATES

Frozen egg products INS 339i; 340i INS 339i,ii; 340i,ii Max Level 5000 mg/kg Max Level GMP Notes

Notes

PHOSPHATES Food Category No. 10.2.3

451i

500 mg/kg Dried and/or heat coagulated egg products INS 472e 339i; 340i; 451i Max Level GMP GMP Notes

Function: Emulsifier Additive DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL PHOSPHATES Food Category No. 10.4 Function: Colour Additive ALLURA RED AC AMARANTH ANNATO EXTRACTS AZORUBINE BRILLIANT BLACK PN BRILLIANT BLUE FCF BROWN HT CANTHAXANTHIN CARAMEL COLOUR, CLASS III CARAMEL COLOUR, CLASS IV CARMINES CAROTENOIDS CAROTENOIDS CHLOROPHYLLS, COPPER COMPLEXES CURCUMIN ERYTHROSINE GRAPE SKIN EXTRACT INDIGOTINE IRON OXIDES PONCEAU 4R QUINOLINE YELLOW RIBOFLAVINES SUNSET YELLOW FCF TARTRAZINE Function: Emulsifier Additive DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL PHOSPHATES

Egg-based desserts (e.g., custard) INS 129 123 160b 122 151 133 155 161g 150c 150d 120 160ai 160e,f 141i,ii 100i 127 163ii 132 172i-iii 124 104 101i,ii 110 102 INS 472e 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 475 432-436 405 477 491-495 481i, 482i Max Level 150 mg/kg 100 mg/kg 10 mg/kg 50 mg/kg 150 mg/kg 150 mg/kg 50 mg/kg GMP GMP GMP 150 mg/kg GMP 150 mg/kg GMP 150 mg/kg 100 mg/kg GMP 150 mg/kg GMP 100 mg/kg 150 mg/kg GMP 50 mg/kg 150 mg/kg Max Level GMP 3000 mg/kg Notes

Notes Note 30

POLYGLYCEROL ESTERS OF FATTY ACIDS POLYSORBATES PROPYLENE GLYCOL ALGINATE PROPYLENE GLYCOL ESTERS OF FATTY ACIDS SORBITAN ESTERS OF FATTY ACIDS STEAROYL-2-LACTYLATES

2000 mg/kg 3000 mg/kg 5000 mg/kg 5000 mg/kg 5000 mg/kg 5000 mg/kg

Note 34

STEARYL TARTRATE SUCROGLYCERIDES SUCROSE ESTERS OF FATTY ACIDS Food Category No. 11.1

483 474 473

5000 mg/kg 5000 mg/kg 5000 mg/kg

White & semi-white sugar, fructose, glucose, xylose; sugar solutions & syrups; (partially) inverted sugars INS 102 Max Level 66 mg/kg Notes

Function: Colour Additive TARTRAZINE Food Category No. 11.2

White & semi-white sugar, fructose, glucose, xylose; sugar solutions & syrups; (partially) inverted sugars INS 133 150c 150d 160e,f 141ii 143 INS 472e 339i-iii 340i-iii 341i-iii 450i-viii; 451i,ii; 452i-v Max Level 100 mg/kg GMP GMP 35 mg/kg 64 mg/kg 100 mg/kg Max Level GMP 10000 mg/kg Notes

Function: Colour Additive BRILLIANT BLUE FCF CARAMEL COLOUR, CLASS III CARAMEL COLOUR, CLASS IV CAROTENOIDS CHLOROPHYLLS, COPPER COMPLEXES FAST GREEN FCF Function: Emulsifier Additive DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL PHOSPHATES

Note 9

Notes Note 30

Food Category No. 11.4

Table top sweeteners, including those containing high-intensity sweeteners, other than 11.1 - 11.3 INS 578 INS 1201 Max Level 100 mg/kg Max Level GMP Salt INS 433 Max Level 10000 mg/kg Notes Notes

Function: Bulking Agent Additive GLUCONATES Function: Emulsifier Additive POLYVINYLPYRROLIDONE Food Category No. 12.1 Function: Emulsifier Additive POLYSORBATES Food Category No. 12.2

Notes

Herbs, spices, seasonings (including salt substitutes) and condiments

Function: Colour Additive ALLURA RED AC ANNATO EXTRACTS AZORUBINE BRILLIANT BLACK PN BRILLIANT BLUE FCF BROWN HT CARAMEL COLOUR, CLASS III CARAMEL COLOUR, CLASS IV CAROTENOIDS CAROTENOIDS CHLOROPHYLLS, COPPER COMPLEXES CURCUMIN INDIGOTINE IRON OXIDES PONCEAU 4R QUINOLINE YELLOW RIBOFLAVINES SUNSET YELLOW FCF TARTRAZINE Function: Colour Retention Agent Additive EDTAs Function: Emulsifier Additive DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL PHOSPHATES POLYSORBATES POLYSORBATES PROPYLENE GLYCOL PROPYLENE GLYCOL ALGINATE Food Category No. 12.3 Function: Colour Additive CARAMEL COLOUR, CLASS III CARAMEL COLOUR, CLASS IV Function: Emulsifier Additive DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL Food Category No. 12.4 Function: Colour Additive ALLURA RED AC AZORUBINE BRILLIANT BLACK PN

INS 129 160b 122 151 133 155 150c 150d 160ai 160e,f 141i,ii 100i 132 172i-iii 124 104 101i,ii 110 102 INS 385 INS 472e 341iii 433 434, 435, 436 1520 405

Max Level 500 mg/kg 20 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg GMP GMP GMP 500 mg/kg GMP 500 mg/kg 500 mg/kg GMP 500 mg/kg 500 mg/kg GMP 500 mg/kg 500 mg/kg Max Level 60 mg/kg Max Level GMP GMP 2000 mg/kg 4600 mg/kg 970000 mg/kg 6000 mg/kg

Notes Note 5

Notes

Notes

Note 33

Vinegars INS 150c 150d INS 472e Max Level 1000 mg/kg GMP Max Level GMP Mustards INS 129 122 151 Max Level 300 mg/kg 300 mg/kg 300 mg/kg Notes Notes

Notes

BRILLIANT BLUE FCF BROWN HT CARAMEL COLOUR, CLASS III CARAMEL COLOUR, CLASS IV CARMINES CAROTENOIDS CAROTENOIDS CHLOROPHYLLS, COPPER COMPLEXES CURCUMIN GRAPE SKIN EXTRACT INDIGOTINE IRON OXIDES PONCEAU 4R QUINOLINE YELLOW RIBOFLAVINES SUNSET YELLOW FCF TARTRAZINE Food Category No. 12.5 Function: Colour Additive ALLURA RED AC AZORUBINE BRILLIANT BLACK PN BRILLIANT BLUE FCF BROWN HT CARAMEL COLOUR, CLASS III CARMINES CAROTENOIDS CURCUMIN GRAPE SKIN EXTRACT INDIGOTINE IRON OXIDES PONCEAU 4R QUINOLINE YELLOW SUNSET YELLOW FCF TARTRAZINE Function: Emulsifier Additive DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL PHOSPHATES

133 155 150c 150d 120 160ai 160e,f 141i,ii 100i 163ii 132 172i-iii 124 104 101i,ii 110 102

300 mg/kg 300 mg/kg GMP GMP 300 mg/kg GMP 300 mg/kg GMP 300 mg/kg GMP 300 mg/kg GMP 300 mg/kg 300 mg/kg GMP 300 mg/kg 300 mg/kg

Soups and broths INS 129 122 151 133 155 150c 120 160e,f 100i 163ii 132 172i-iii 124 104 110 102 INS 472e 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 432-436 405 474 473 Max Level 300 mg/kg 300 mg/kg 300 mg/kg 300 mg/kg 300 mg/kg GMP 50 mg/kg 300 mg/kg 300 mg/kg GMP 300 mg/kg GMP 300 mg/kg 300 mg/kg 300 mg/kg 300 mg/kg Max Level GMP 3000 mg/kg Notes

Notes Note 30

POLYSORBATES PROPYLENE GLYCOL ALGINATE SUCROGLYCERIDES SUCROSE ESTERS OF FATTY ACIDS Food Category No. 12.5.1

1000 mg/kg GMP 2000 mg/kg 2000 mg/kg

Ready-to-eat soups and broths,

including canned, bottled and frozen Function: Colour Additive ANNATO EXTRACTS CANTHAXANTHIN CARAMEL COLOUR, CLASS IV CAROTENOIDS CHLOROPHYLLS, COPPER COMPLEXES RIBOFLAVINES RIBOFLAVINES Food Category No. 12.5.2 Function: Colour Additive ANNATO EXTRACTS CANTHAXANTHIN CARAMEL COLOUR, CLASS IV CAROTENOIDS CHLOROPHYLLS, COPPER COMPLEXES RIBOFLAVINES Function: Emulsifier Additive SORBITAN ESTERS OF FATTY ACIDS Food Category No. 12.6 Function: Bulking Agent Additive CARNAUBA WAX Function: Colour Additive ALLURA RED AC AZORUBINE BRILLIANT BLACK PN BRILLIANT BLUE FCF BROWN HT CANTHAXANTHIN CARAMEL COLOUR, CLASS III CARAMEL COLOUR, CLASS IV CARMINES CAROTENOIDS CHLOROPHYLLS, COPPER COMPLEXES CURCUMIN GRAPE SKIN EXTRACT INDIGOTINE IRON OXIDES PONCEAU 4R QUINOLINE YELLOW RIBOFLAVINES SUNSET YELLOW FCF TARTRAZINE INS 160b 161g 150d 160ai 141i,ii 101i 101ii Max Level 150 mg/kg 30 mg/kg 3000 mg/kg 200 mg/kg 400 mg/kg 200 mg/kg GMP Notes

Mixes for soups and broths INS 160b 161g 150d 160ai 141i,ii 101i,ii INS 491 Max Level 30 mg/kg 100 mg/kg GMP 30 mg/kg 30 mg/kg 30 mg/kg Max Level 250 mg/kg Notes Note 3 Note 3 Note 3 Note 3 Notes Note 3

Sauces and like products INS 903 INS 129 122 151 133 155 161g 150c 150d 120 160e,f 141i,ii 100i 163ii 132 172i-iii 124 104 101i,ii 110 102 Max Level GMP Max Level 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 20 mg/kg 1500 mg/kg 1500 mg/kg 500 mg/kg 500 mg/kg GMP 500 mg/kg GMP 500 mg/kg GMP 500 mg/kg 500 mg/kg GMP 500 mg/kg 500 mg/kg Notes

Notes

Function: Emulsifier Additive DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL PHOSPHATES PHOSPHATES

INS 472e 338 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 476 481i 474 473

Max Level GMP 5000 mg/kg 10000 mg/kg

Notes Note 30

POLYGLYCEROL ESTERS OF INTERESTERIFIED RICINOLEIC ACID STEAROYL-2-LACTYLATES SUCROGLYCERIDES SUCROSE ESTERS OF FATTY ACIDS Food Category No. 12.6.1 Function: Colour Additive ANNATO EXTRACTS CAROTENOIDS Function: Colour Retention Agent Additive EDTAs Function: Emulsifier Additive DIOCTYL SODIUM SULFOSUCCINATE POLYSORBATES PROPYLENE GLYCOL ALGINATE SORBITAN ESTERS OF FATTY ACIDS Food Category No. 12.6.2 Function: Colour Additive AMARANTH ANNATO EXTRACTS CAROTENOIDS ERYTHROSINE FAST GREEN FCF Function: Emulsifier Additive POLYSORBATES POLYSORBATES PROPYLENE GLYCOL ALGINATE Food Category No. 12.6.3 Function: Colour

4000 mg/kg 2500 mg/kg 10000 mg/kg 10000 mg/kg

Emulsified sauces (e.g., mayonnaise, salad dressing) INS 160b 160ai INS 385, 386 INS 480 432-436 405 491-495 Max Level 20 mg/kg 100 mg/kg Max Level GMP Max Level 5000 mg/kg 5000 mg/kg 10000 mg/kg 5000 mg/kg Notes Note 5

Notes

Notes Note 16

Non-emulsified sauces (e.g., ketchup, cheese sauce, cream sauce, brown gravy) INS 123 160b 160ai 127 143 INS 433 434, 435, 436 405 Max Level 300 mg/kg 400 mg/kg GMP 300 mg/kg 100 mg/kg Max Level 50 mg/kg 4600 mg/kg 8000 mg/kg Notes

Notes

Mixes for sauces and gravies

Additive ANNATO EXTRACTS CAROTENOIDS Function: Emulsifier Additive POLYSORBATES PROPYLENE GLYCOL ALGINATE SORBITAN ESTERS OF FATTY ACIDS Food Category No. 12.7

INS 160b 160ai INS 432-436 405 491-495

Max Level 20 mg/kg GMP Max Level 5000 mg/kg 8000 mg/kg 5000 mg/kg

Notes Note 5

Notes

Salads (e.g., macaroni salad, potato salad) & sandwich spreads (excluding cocoa- & nut-based spreads) INS 150c 150d 160ai 141i,ii 163ii 172i-iii 101i,ii INS 472e 476 435 Max Level GMP GMP GMP GMP GMP GMP GMP Max Level GMP 4000 mg/kg 2000 mg/kg Yeast INS 491 492-495 Max Level 15000 mg/kg GMP Notes Note 37 Notes

Function: Colour Additive CARAMEL COLOUR, CLASS III CARAMEL COLOUR, CLASS IV CAROTENOIDS CHLOROPHYLLS, COPPER COMPLEXES GRAPE SKIN EXTRACT IRON OXIDES RIBOFLAVINES Function: Emulsifier Additive DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL POLYGLYCEROL ESTERS OF INTERESTERIFIED RICINOLEIC ACID POLYSORBATES Food Category No. 12.8 Function: Emulsifier Additive SORBITAN ESTERS OF FATTY ACIDS SORBITAN ESTERS OF FATTY ACIDS Food Category No. 12.9 Function: Colour Additive ALLURA RED AC ANNATO EXTRACTS AZORUBINE BRILLIANT BLACK PN BRILLIANT BLUE FCF BROWN HT CARAMEL COLOUR, CLASS III CARAMEL COLOUR, CLASS IV CARMINES CAROTENOIDS CAROTENOIDS CHLOROPHYLLS, COPPER COMPLEXES CURCUMIN

Notes

Protein products INS 129 160b 122 151 133 155 150c 150d 120 160ai 160e,f 141i,ii 100i Max Level 100 mg/kg GMP 100 mg/kg 100 mg/kg 100 mg/kg 100 mg/kg GMP GMP 100 mg/kg GMP 100 mg/kg GMP 100 mg/kg Notes

ERYTHROSINE GRAPE SKIN EXTRACT INDIGOTINE IRON OXIDES PONCEAU 4R QUINOLINE YELLOW RIBOFLAVINES SUNSET YELLOW FCF TARTRAZINE Function: Emulsifier Additive DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL PHOSPHATES

127 163ii 132 172i-iii 124 104 101i,ii 110 102 INS 472e 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v

100 mg/kg GMP 100 mg/kg GMP 100 mg/kg 100 mg/kg GMP 100 mg/kg 100 mg/kg Max Level GMP 20000 mg/kg Notes Note 30

Food Category No. 13.0 Function: Colour Additive CARAMEL COLOUR, CLASS III CARAMEL COLOUR, CLASS IV CAROTENOIDS CHLOROPHYLLS, COPPER COMPLEXES IRON OXIDES RIBOFLAVINES Function: Emulsifier Additive PHOSPHATES

Foodstuffs intended for particular nutritional use INS 150c 150d 160ai 141i,ii 172i-iii 101i,ii INS 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v Max Level GMP GMP GMP GMP GMP GMP Max Level 5000 mg/kg Notes

Notes Note 30

Food Category No. 13.1 Function: Colour Additive ALLURA RED AC AZORUBINE BRILLIANT BLACK PN BRILLIANT BLUE FCF BROWN HT CAROTENOIDS CURCUMIN INDIGOTINE PONCEAU 4R QUINOLINE YELLOW

Infant formulae and follow-on formulae INS 129 122 151 133 155 160e,f 100i 132 124 104 Max Level 50 mg/kg 50 mg/kg 50 mg/kg 50 mg/kg 50 mg/kg 50 mg/kg 50 mg/kg 50 mg/kg 50 mg/kg 50 mg/kg Notes

SUNSET YELLOW FCF TARTRAZINE Function: Colour Retention Agent Additive FERROUS GLUCONATE Function: Emulsifier Additive POLYSORBATES Food Category No. 13.2 Function: Colour Additive ALLURA RED AC AZORUBINE BRILLIANT BLACK PN BRILLIANT BLUE FCF BROWN HT CAROTENOIDS CURCUMIN INDIGOTINE PONCEAU 4R QUINOLINE YELLOW SUNSET YELLOW FCF TARTRAZINE Function: Colour Retention Agent Additive FERROUS GLUCONATE Function: Emulsifier Additive POLYSORBATES Food Category No. 13.3 Function: Colour Additive ALLURA RED AC AZORUBINE BRILLIANT BLACK PN BRILLIANT BLUE FCF BROWN HT CARMINES CAROTENOIDS CURCUMIN GRAPE SKIN EXTRACT INDIGOTINE PONCEAU 4R QUINOLINE YELLOW SUNSET YELLOW FCF TARTRAZINE

110 102 INS 579 INS 435

50 mg/kg 50 mg/kg Max Level GMP Max Level 360 mg/d Notes

Notes

Foods for young children (weaning foods) INS 129 122 151 133 155 160e,f 100i 132 124 104 110 102 INS 579 INS 435 Max Level 50 mg/kg 50 mg/kg 50 mg/kg 50 mg/kg 50 mg/kg 50 mg/kg 50 mg/kg 50 mg/kg 50 mg/kg 50 mg/kg 50 mg/kg 50 mg/kg Max Level GMP Max Level 360 mg/d Notes

Notes

Notes

Dietetic foods intended for special medical purposes INS 129 122 151 133 155 120 160e,f 100i 163ii 132 124 104 110 102 Max Level 50 mg/kg 50 mg/kg 50 mg/kg 50 mg/kg 50 mg/kg 50 mg/kg 50 mg/kg 50 mg/kg GMP 50 mg/kg 50 mg/kg 50 mg/kg 50 mg/kg 50 mg/kg Notes

Function: Colour Retention Agent Additive FERROUS GLUCONATE Function: Emulsifier Additive DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL POLYGLYCEROL ESTERS OF FATTY ACIDS POLYSORBATES POLYVINYLPYRROLIDONE PROPYLENE GLYCOL ALGINATE PROPYLENE GLYCOL ESTERS OF FATTY ACIDS SORBITAN ESTERS OF FATTY ACIDS STEAROYL-2-LACTYLATES SUCROGLYCERIDES SUCROSE ESTERS OF FATTY ACIDS Food Category No. 13.4 Function: Colour Additive ALLURA RED AC AZORUBINE BRILLIANT BLACK PN BRILLIANT BLUE FCF BROWN HT CARMINES CAROTENOIDS CURCUMIN GRAPE SKIN EXTRACT INDIGOTINE PONCEAU 4R QUINOLINE YELLOW SUNSET YELLOW FCF TARTRAZINE Function: Emulsifier Additive DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL POLYGLYCEROL ESTERS OF FATTY ACIDS POLYSORBATES PROPYLENE GLYCOL ALGINATE PROPYLENE GLYCOL ESTERS OF FATTY ACIDS SORBITAN ESTERS OF FATTY ACIDS STEAROYL-2-LACTYLATES SUCROGLYCERIDES SUCROSE ESTERS OF FATTY ACIDS Food Category No. 13.5 Function: Colour

INS 579 INS 472e 475 432-436 1201 405 477 491-495 481i, 482i 474 473

Max Level GMP Max Level GMP 5000 mg/kg 1000 mg/kg GMP 1200 mg/kg 1000 mg/kg 5000 mg/kg 2000 mg/kg 5000 mg/kg 5000 mg/kg

Notes

Notes

Dietetic formulae for slimming purposes and weight reduction INS 129 122 151 133 155 120 160e,f 100i 163ii 132 124 104 110 102 INS 472e 475 432-436 405 477 491-495 481i, 482i 474 473 Max Level 50 mg/kg 50 mg/kg 50 mg/kg 50 mg/kg 50 mg/kg 50 mg/kg 50 mg/kg 50 mg/kg GMP 50 mg/kg 50 mg/kg 50 mg/kg 50 mg/kg 50 mg/kg Max Level GMP 5000 mg/kg 1000 mg/kg 1200 mg/kg 1000 mg/kg 5000 mg/kg 2000 mg/kg 5000 mg/kg 5000 mg/kg Notes

Notes

Dietetic foods other than 13.1-13.4

Additive ALLURA RED AC AZORUBINE BRILLIANT BLACK PN BRILLIANT BLUE FCF BROWN HT CAROTENOIDS CURCUMIN GRAPE SKIN EXTRACT INDIGOTINE PONCEAU 4R QUINOLINE YELLOW SUNSET YELLOW FCF TARTRAZINE Function: Emulsifier Additive DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL POLYSORBATES POLYVINYLPYRROLIDONE Food Category No. 13.6 Function: Bulking Agent Additive SACCHARIN Function: Colour Additive ALLURA RED AC AZORUBINE BRILLIANT BLACK PN BRILLIANT BLUE FCF BROWN HT CARMINES CAROTENOIDS CURCUMIN GRAPE SKIN EXTRACT INDIGOTINE PONCEAU 4R QUINOLINE YELLOW SUNSET YELLOW FCF TARTRAZINE Function: Emulsifier Additive DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL PHOSPHATES POLYETHYLENE GLYCOL POLYGLYCEROL ESTERS OF FATTY ACIDS POLYSORBATES POLYSORBATES POLYVINYLPYRROLIDONE

INS 129 122 151 133 155 160e,f 100i 163ii 132 124 104 110 102 INS 472e 435 1201

Max Level 300 mg/kg 300 mg/kg 300 mg/kg 300 mg/kg 300 mg/kg 300 mg/kg 300 mg/kg GMP 300 mg/kg 300 mg/kg 300 mg/kg 300 mg/kg 300 mg/kg Max Level GMP 360 mg/d GMP Food supplements

Notes

Notes

INS 954 INS 129 122 151 133 155 120 160e,f 100i 163ii 132 124 104 110 102 INS 472e 343iii 1521 475 433 435 1201

Max Level GMP Max Level 300 mg/kg 300 mg/kg 300 mg/kg 300 mg/kg 300 mg/kg 300 mg/kg 300 mg/kg 300 mg/kg GMP 300 mg/kg 300 mg/kg 300 mg/kg 300 mg/kg 300 mg/kg Max Level GMP GMP GMP GMP 475mg/dose 360 mg/d GMP

Notes

Notes

Notes

SUCROSE ESTERS OF FATTY ACIDS Food Category No. 14.1

473

GMP Non-alcoholic (soft) beverages INS 475 Max Level 500 mg/kg Notes

Function: Emulsifier Additive POLYGLYCEROL ESTERS OF FATTY ACIDS Food Category No. 14.1.1.2 Function: Emulsifier Additive PHOSPHATES

Table waters and soda waters INS 339i-iii 340i-iii 341i-iii 450i-viii; 451i,ii; 452i-v Max Level 500 mg/kg Notes Note 30

Food Category No. 14.1.2.1 Function: Bulking Agent Additive CARNAUBA WAX Function: Colour Additive ANNATO EXTRACTS AZORUBINE CANTHAXANTHIN CARMINES CAROTENOIDS CHLOROPHYLLS, COPPER COMPLEXES CURCUMIN PONCEAU 4R RIBOFLAVINES SUNSET YELLOW FCF TARTRAZINE Food Category No. 14.1.2.2 Function: Emulsifier Additive DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL Food Category No. 14.1.2.3 Function: Colour Additive ALLURA RED AC AMARANTH BRILLIANT BLUE FCF CARAMEL COLOUR, CLASS III CARAMEL COLOUR, CLASS IV

Canned or bottled (pasteurized) fruit juice INS 903 INS 160b 122 161g 120 160ai,e,f 141i,ii 100i 124 101i,ii 110 102 Max Level GMP Max Level GMP GMP 5 mg/kg GMP GMP GMP GMP GMP GMP GMP GMP Notes

Notes

Canned or bottled (pasteurized) vegetable juice INS 472e Max Level GMP Notes

Concentrates (liquid or solid) for fruit juice INS 129 123 133 150c 150d Max Level 300 mg/kg 300 mg/kg 100 mg/kg GMP GMP Notes

CAROTENOIDS ERYTHROSINE FAST GREEN FCF INDIGOTINE SUNSET YELLOW FCF TARTRAZINE Function: Colour Retention Agent Additive STANNOUS CHLORIDE Food Category No. 14.1.2.4 Function: Emulsifier Additive

160e,f 127 143 132 110 102 INS 512

35 mg/kg 300 mg/kg 100 mg/kg 300 mg/kg 300 mg/kg 300 mg/kg Max Level 8 mg/kg

Note 9

Notes Note 3

Concentrates (liquid or solid) for vegetable juice INS 472e Max Level GMP Note s

DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL Food Category No. 14.1.3 Function: Colour Additive CHLOROPHYLLS, COPPER COMPLEXES Food Category No. 14.1.3.1 Function: Colour Additive ANNATO EXTRACTS CANTHAXANTHIN CARMINES CURCUMIN RIBOFLAVINES Food Category No. 14.1.3.2 Function: Colour Additive CARAMEL COLOUR, CLASS III CARAMEL COLOUR, CLASS IV CAROTENOIDS GRAPE SKIN EXTRACT IRON OXIDES RIBOFLAVINES Food Category No. 14.1.3.4 Function: Colour Additive CARAMEL COLOUR, CLASS III CARAMEL COLOUR, CLASS IV CAROTENOIDS

Fruit and vegetable nectars INS 141i,ii Max Level GMP Notes

Canned or bottled (pasteurized) fruit nectar INS 160b 161g 120 100i 101i Max Level GMP GMP GMP GMP GMP Notes

Canned or bottled (pasteurized) vegetable nectar INS 150c 150d 160ai 163ii 172i-iii 101i,ii Max Level GMP GMP GMP GMP GMP GMP Notes

Concentrates (liquid or solid) for vegetable nectar INS 150c 150d 160ai Max Level GMP GMP GMP Notes

GRAPE SKIN EXTRACT IRON OXIDES RIBOFLAVINES Food Category No. 14.1.4 Function: Bulking Agent Additive CARNAUBA WAX

163ii 172i-iii 101i,ii

GMP GMP GMP Water-based flavoured drinks, including sport or electrolyte drinks INS 903 INS 160b 122 151 133 155 150c 150d 120 160ai,e,f 141i,ii 100i 143 163ii 172i-iii 104 101i,ii INS 385 512 INS 472e 480 445 339i-iii 340i-iii 341i-iii 450i,iii,v; 451i,ii; 452ii,iv 343ii 452i 476 430, 431 1201 405 477 Max Level 100 mg/kg Max Level 50 mg/kg 100 mg/kg 100 mg/kg 100 mg/kg 100 mg/kg GMP GMP 1000 mg/kg 100 mg/kg 300 mg/kg 100 mg/kg 100 mg/kg GMP GMP 100 mg/kg 50 mg/kg Max Level 50 mg/kg 80 mg/kg Max Level 1000 mg/kg 10 mg/kg 150 mg/kg 2000 mg/kg Notes

Function: Colour Additive ANNATO EXTRACTS AZORUBINE BRILLIANT BLACK PN BRILLIANT BLUE FCF BROWN HT CARAMEL COLOUR, CLASS III CARAMEL COLOUR, CLASS IV CARMINES CAROTENOIDS CHLOROPHYLLS, COPPER COMPLEXES CURCUMIN FAST GREEN FCF GRAPE SKIN EXTRACT IRON OXIDES QUINOLINE YELLOW RIBOFLAVINES Function: Colour Retention Agent Additive EDTAs STANNOUS CHLORIDE Function: Emulsifier Additive DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL DIOCTYL SODIUM SULFOSUCCINATE GLYCEROL ESTER OF WOOD ROSIN PHOSPHATES

Notes

Notes

Notes

Note 30

PHOSPHATES PHOSPHATES POLYGLYCEROL ESTERS OF INTERESTERIFIED RICINOLEIC ACID POLYOXYETHYLENE STEARATES POLYVINYLPYRROLIDONE PROPYLENE GLYCOL ALGINATE PROPYLENE GLYCOL ESTERS OF FATTY ACIDS

500 mg/kg 3000 mg/kg 300 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 150 mg/kg

SORBITAN ESTERS OF FATTY ACIDS STEAROYL-2-LACTYLATES STEARYL CITRATE SUCROSE ACETATE ISOBUTYRATE Food Category No. 14.1.4.1 Function: Bulking Agent Additive GLYCEROL ESTER OF WOOD ROSIN Function: Colour Additive ALLURA RED AC AMARANTH CANTHAXANTHIN ERYTHROSINE INDIGOTINE PONCEAU 4R SUNSET YELLOW FCF TARTRAZINE Function: Emulsifier Additive POLYSORBATES POLYSORBATES SUCROGLYCERIDES SUCROSE ESTERS OF FATTY ACIDS Food Category No. 14.1.4.2 Function: Bulking Agent Additive GLYCEROL ESTER OF WOOD ROSIN Function: Colour Additive ALLURA RED AC AMARANTH CANTHAXANTHIN ERYTHROSINE INDIGOTINE PONCEAU 4R SUNSET YELLOW FCF TARTRAZINE Function: Emulsifier Additive PHOSPHATES POLYSORBATES POLYSORBATES SUCROGLYCERIDES SUCROSE ESTERS OF FATTY ACIDS

491-495 481i, 482i 484 444

500 mg/kg 2000 mg/kg 500 mg/kg 500 mg/kg

Carbonated water-based flavoured drinks INS 445 INS 129 123 161g 127 132 124 110 102 INS 432 433-436 474 473 Max Level 100 mg/kg Max Level 300 mg/kg 100 mg/kg GMP 100 mg/kg 100 mg/kg 100 mg/kg 250 mg/kg 300 mg/kg Max Level 100 mg/kg 500 mg/kg 5000 mg/kg 1000 mg/kg Notes

Notes

Notes

Non-carbonated water-based flavoured drinks, including punches and ades INS 445 INS 129 123 161g 127 132 124 110 102 INS 450ii,iv,vi-viii; 452iii,v 432 433-436 474 473 Max Level 100 mg/kg Max Level 300 mg/kg 100 mg/kg GMP 100 mg/kg 100 mg/kg 100 mg/kg 250 mg/kg 300 mg/kg Max Level 500 mg/kg 100 mg/kg 500 mg/kg 5000 mg/kg 5000 mg/kg Notes

Notes

Notes Note 30

Food Category No. 14.1.4.3 Function: Colour Additive ALLURA RED AC AMARANTH CANTHAXANTHIN ERYTHROSINE INDIGOTINE PONCEAU 4R SUNSET YELLOW FCF SUNSET YELLOW FCF TARTRAZINE Function: Emulsifier Additive POLYSORBATES POLYSORBATES POLYSORBATES SUCROGLYCERIDES SUCROSE ESTERS OF FATTY ACIDS Food Category No. 14.1.5

Concentrates (liquid or solid) for water-based flavoured drinks INS 129 123 161g 127 132 124 110 110 102 INS 432 433, 434, 436 435 474 473 Max Level 1572 mg/kg 100 mg/kg 100 mg/kg 100 mg/kg 100 mg/kg 100 mg/kg 100 mg/kg 391 mg/kg 195 mg/kg Max Level 100 mg/kg 500 mg/kg 45000 mg/kg 200 mg/kg 10000 mg/kg Notes Note 3 Note 3 Note 3 Note 3 Note 3

Notes Note 3 Note 3

Coffee, coffee substitutes, tea, herbal infusions & other hot cereal beverages, excluding cocoa INS 472e 339i-iii 340i-iii 341i-iii 450i-viii; 451i,ii; 452i-v 491-495 481i, 482i 474 473 Max Level GMP 2000 mg/kg Notes Note 30

Function: Emulsifier Additive DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL PHOSPHATES

SORBITAN ESTERS OF FATTY ACIDS STEAROYL-2-LACTYLATES SUCROGLYCERIDES SUCROSE ESTERS OF FATTY ACIDS Food Category No. 14.2 Function: Emulsifier Additive PROPYLENE GLYCOL SUCROGLYCERIDES SUCROSE ESTERS OF FATTY ACIDS Food Category No. 14.2.1 Function: Colour Additive ALLURA RED AC

500 mg/kg 2000 mg/kg 1000 mg/kg 1000 mg/kg

Note 4

Alcoholic beverages, including alcohol-free and low-alcohol counterparts INS 1520 474 473 Max Level 50000 mg/kg 5000 mg/kg 5000 mg/kg Notes

Beer and malt beverages INS 129 Max Level GMP Notes

BRILLIANT BLUE FCF CARAMEL COLOUR, CLASS III CARAMEL COLOUR, CLASS IV GRAPE SKIN EXTRACT TARTRAZINE Function: Emulsifier Additive PHOSPHATES

133 150c 150d 163ii 102 INS 339i-iii 340i-iii 341i-iii 450i-viii; 451i,ii; 452i-v 475 405

GMP GMP GMP GMP GMP Max Level 1000 mg/kg Notes Note 30

POLYGLYCEROL ESTERS OF FATTY ACIDS PROPYLENE GLYCOL ALGINATE Food Category No. 14.2.2

500 mg/kg 100 mg/kg Cider and perry INS 129 122 151 133 155 150c 150d 120 160ai 160e,f 141i,ii 100i 163ii 132 172i-iii 124 104 101i,ii 110 102 INS 472e 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 475 Max Level 200 mg/kg 200 mg/kg 200 mg/kg 200 mg/kg 200 mg/kg GMP GMP 200 mg/kg GMP 200 mg/kg GMP 200 mg/kg GMP 200 mg/kg GMP 200 mg/kg 200 mg/kg GMP 200 mg/kg 200 mg/kg Max Level GMP 2000 mg/kg Notes

Function: Colour Additive ALLURA RED AC AZORUBINE BRILLIANT BLACK PN BRILLIANT BLUE FCF BROWN HT CARAMEL COLOUR, CLASS III CARAMEL COLOUR, CLASS IV CARMINES CAROTENOIDS CAROTENOIDS CHLOROPHYLLS, COPPER COMPLEXES CURCUMIN GRAPE SKIN EXTRACT INDIGOTINE IRON OXIDES PONCEAU 4R QUINOLINE YELLOW RIBOFLAVINES SUNSET YELLOW FCF TARTRAZINE Function: Emulsifier Additive DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL PHOSPHATES

Notes Note 30

POLYGLYCEROL ESTERS OF FATTY ACIDS

500 mg/kg

Food Category No. 14.2.3 Function: Colour Additive CARAMEL COLOUR, CLASS III CARAMEL COLOUR, CLASS IV Function: Emulsifier Additive PHOSPHATES INS 150c 150d INS 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 475 431

Wines Max Level GMP GMP Max Level 1000 mg/kg Notes

Notes Note 30

POLYGLYCEROL ESTERS OF FATTY ACIDS POLYOXYETHYLENE STEARATES Food Category No. 14.2.3.1 Function: Emulsifier Additive SORBITAN ESTERS OF FATTY ACIDS Food Category No. 14.2.3.2

500 mg/kg GMP Still wine

INS 491

Max Level GMP

Notes

Sparkling and semi-sparkling wines INS 160ai 141i,ii 163ii 172i-iii 101i,ii Max Level GMP GMP GMP GMP GMP Notes

Function: Colour Additive CAROTENOIDS CHLOROPHYLLS, COPPER COMPLEXES GRAPE SKIN EXTRACT IRON OXIDES RIBOFLAVINES Food Category No. 14.2.3.3 Function: Colour Additive ANNATO EXTRACTS CANTHAXANTHIN CARMINES CHLOROPHYLLS, COPPER COMPLEXES CURCUMIN RIBOFLAVINES Food Category No. 14.2.3.4 Function: Colour Additive ALLURA RED AC AMARANTH ANNATO EXTRACTS AZORUBINE BRILLIANT BLACK PN BRILLIANT BLUE FCF

Fortified wine and liquor wine INS 160b 161g 120 141i,ii 100i 101i Max Level GMP GMP GMP GMP GMP GMP Aromatized wine INS 129 123 160b 122 151 133 Max Level 200 mg/kg 100 mg/kg GMP 200 mg/kg 200 mg/kg 200 mg/kg Notes Notes

BROWN HT CANTHAXANTHIN CARMINES CAROTENOIDS CAROTENOIDS CHLOROPHYLLS, COPPER COMPLEXES CURCUMIN GRAPE SKIN EXTRACT INDIGOTINE IRON OXIDES PONCEAU 4R QUINOLINE YELLOW RIBOFLAVINES SUNSET YELLOW FCF TARTRAZINE Function: Emulsifier Additive DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL Food Category No. 14.2.4 Function: Colour Additive ALLURA RED AC AMARANTH AZORUBINE BRILLIANT BLACK PN BRILLIANT BLUE FCF BROWN HT CARAMEL COLOUR, CLASS III CARAMEL COLOUR, CLASS IV CARMINES CAROTENOIDS CAROTENOIDS CHLOROPHYLLS, COPPER COMPLEXES CURCUMIN GRAPE SKIN EXTRACT INDIGOTINE IRON OXIDES PONCEAU 4R QUINOLINE YELLOW RIBOFLAVINES SUNSET YELLOW FCF TARTRAZINE Function: Emulsifier Additive DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL PHOSPHATES

155 161g 120 160ai 160e,f 141i,ii 100i 163ii 132 172i-iii 124 104 101i,ii 110 102 INS 472e

200 mg/kg GMP 200 mg/kg GMP 200 mg/kg GMP 200 mg/kg GMP 200 mg/kg GMP 200 mg/kg 200 mg/kg 100 mg/kg 200 mg/kg 200 mg/kg Max Level GMP Notes

Fruit wine INS 129 123 122 151 133 155 150c 150d 120 160ai 160e,f 141i,ii 100i 163ii 132 172i-iii 124 104 101i,ii 110 102 INS 472e 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; Max Level 200 mg/kg 30 mg/kg 200 mg/kg 200 mg/kg 200 mg/kg 200 mg/kg GMP GMP 200 mg/kg GMP 200 mg/kg GMP 200 mg/kg GMP 200 mg/kg GMP 200 mg/kg 200 mg/kg GMP 200 mg/kg 200 mg/kg Max Level GMP 1000 mg/kg Notes

Notes Note 30

POLYGLYCEROL ESTERS OF FATTY ACIDS Food Category No. 14.2.5 Function: Emulsifier Additive PHOSPHATES

452i-v 475

500 mg/kg Mead

POLYGLYCEROL ESTERS OF FATTY ACIDS Food Category No. 14.2.6 Function: Colour Additive ANNATO EXTRACTS AZORUBINE BRILLIANT BLACK PN BRILLIANT BLUE FCF BROWN HT CANTHAXANTHIN CARAMEL COLOUR, CLASS III CARAMEL COLOUR, CLASS IV CARMINES CAROTENOIDS CAROTENOIDS CHLOROPHYLLS, COPPER COMPLEXES CURCUMIN GRAPE SKIN EXTRACT IRON OXIDES PONCEAU 4R QUINOLINE YELLOW RIBOFLAVINES Function: Colour Retention Agent Additive EDTAs Function: Emulsifier Additive DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL PHOSPHATES

INS 339i-iii 340i-iii 341i-iii 450i-viii; 451i,ii; 452i-v 475

Max Level 1000 mg/kg

Notes Note 30

500 mg/kg

Spirituous beverages INS 160b 122 151 133 155 161g 150c 150d 120 160ai 160e,f 141i,ii 100i 163ii 172i-iii 124 104 101i,ii INS 385 INS 472e 339i-iii 340i-iii 341i-iii 450i-viii; 451i,ii; 452i-v 475 481i, 482i Max Level 10 mg/kg 200 mg/kg 200 mg/kg 200 mg/kg 200 mg/kg GMP GMP GMP 200 mg/kg GMP 200 mg/kg GMP 200 mg/kg GMP GMP 200 mg/kg 200 mg/kg GMP Max Level 25 mg/kg Max Level GMP 1000 mg/kg Notes

Notes

Notes Note 30

POLYGLYCEROL ESTERS OF FATTY ACIDS STEAROYL-2-LACTYLATES Food Category No. 14.2.6.1

5000 mg/kg 8000 mg/kg

Spirituous beverages containing more

than 15% alcohol Function: Colour Additive ALLURA RED AC AMARANTH ERYTHROSINE FAST GREEN FCF INDIGOTINE SUNSET YELLOW FCF TARTRAZINE Function: Emulsifier Additive POLYSORBATES PROPYLENE GLYCOL ALGINATE Food Category No. 14.2.6.2 Function: Colour Additive ALLURA RED AC AMARANTH ERYTHROSINE FAST GREEN FCF INDIGOTINE SUNSET YELLOW FCF TARTRAZINE Function: Colour Retention Agent Additive NITRATES Food Category No. 14.3 Function: Bulking Agent Additive GLYCEROL ESTER OF WOOD ROSIN Function: Colour Additive ALLURA RED AC AMARANTH AZORUBINE BRILLIANT BLACK PN BRILLIANT BLUE FCF BROWN HT CANTHAXANTHIN CARAMEL COLOUR, CLASS III CARAMEL COLOUR, CLASS IV CARMINES CAROTENOIDS CAROTENOIDS CHLOROPHYLLS, COPPER COMPLEXES INS 129 123 127 143 132 110 102 INS 435 405 Max Level 300 mg/kg 300 mg/kg 300 mg/kg 100 mg/kg 300 mg/kg 300 mg/kg 300 mg/kg Max Level 120 mg/kg 10000 mg/kg Notes

Notes

Spirituous beverages containing less than 15% alcohol INS 129 123 127 143 132 110 102 INS 251, 252 Max Level 200 mg/kg 30 mg/kg GMP GMP 200 mg/kg 200 mg/kg 200 mg/kg Max Level 100 mg/kg Notes

Notes Note 24

Other alcoholic beverages (e.g., beer, wine or spirit coolers, etc.) INS 445 INS 129 123 122 151 133 155 161g 150c 150d 120 160ai 160e,f 141i,ii Max Level 60 mg/kg Max Level 200 mg/kg GMP 200 mg/kg 200 mg/kg 200 mg/kg 200 mg/kg GMP GMP 240 mg/kg GMP GMP 200 mg/kg GMP Notes

Notes Note 4

CURCUMIN ERYTHROSINE FAST GREEN FCF GRAPE SKIN EXTRACT INDIGOTINE IRON OXIDES PONCEAU 4R QUINOLINE YELLOW RIBOFLAVINES SUNSET YELLOW FCF TARTRAZINE Food Category No. 15.0 Function: Colour Additive ANNATO EXTRACTS CARAMEL COLOUR, CLASS III CARAMEL COLOUR, CLASS IV CHLOROPHYLLS, COPPER COMPLEXES IRON OXIDES RIBOFLAVINES Function: Emulsifier Additive DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL Food Category No. 15.1

100i 127 143 163ii 132 172i-iii 124 104 101i,ii 110 102

200 mg/kg GMP GMP GMP 200 mg/kg GMP 200 mg/kg 200 mg/kg GMP 200 mg/kg 200 mg/kg

Note 4 Note 4 Note 4 Note 4

Ready-to-eat savouries INS 160b 150c 150d 141i,ii 172i-iii 101i,ii INS 472e Max Level 20 mg/kg GMP GMP GMP GMP GMP Max Level GMP Notes

Notes

Snacks - potato, cereal flour or starch based (from roots & tubers, pulses & legumes) INS 129 122 151 133 155 120 160ai 160e,f 100i 132 124 104 110 102 INS 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; Max Level 200 mg/kg 200 mg/kg 200 mg/kg 200 mg/kg 200 mg/kg 200 mg/kg GMP 200 mg/kg 200 mg/kg 200 mg/kg 200 mg/kg 200 mg/kg 200 mg/kg 200 mg/kg Max Level 5000 mg/kg Notes

Function: Colour Additive ALLURA RED AC AZORUBINE BRILLIANT BLACK PN BRILLIANT BLUE FCF BROWN HT CARMINES CAROTENOIDS CAROTENOIDS CURCUMIN INDIGOTINE PONCEAU 4R QUINOLINE YELLOW SUNSET YELLOW FCF TARTRAZINE Function: Emulsifier Additive PHOSPHATES

Notes Note 30

PROPYLENE GLYCOL ALGINATE STEAROYL-2-LACTYLATES Food Category No. 15.2 Function: Colour Additive ALLURA RED AC AZORUBINE BRILLIANT BLACK PN BRILLIANT BLUE FCF BROWN HT CARMINES CAROTENOIDS CAROTENOIDS CURCUMIN INDIGOTINE PONCEAU 4R QUINOLINE YELLOW SUNSET YELLOW FCF TARTRAZINE Function: Emulsifier Additive PHOSPHATES

452i-v 405 481i, 482i

3000 mg/kg 5000 mg/kg

Processed nuts, including coated nuts and nut mixtures (with, e.g., dried fruit) INS 129 122 151 133 155 120 160ai 160e,f 100i 132 124 104 110 102 INS 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 1520 Max Level 100 mg/kg 100 mg/kg 100 mg/kg 100 mg/kg 100 mg/kg 100 mg/kg GMP 100 mg/kg 100 mg/kg 100 mg/kg 100 mg/kg 100 mg/kg 100 mg/kg 100 mg/kg Max Level 5000 mg/kg Notes

Notes

PROPYLENE GLYCOL Food Category No. 16.0

50000 mg/kg Composite foods (e.g., casseroles, mincemeat) - foods that could not be placed in categories 1-15 INS 129 160b 122 151 133 155 150c 150d 120 160ai 160e,f 141i,ii 100i 163ii 132 172i-iii Max Level 500 mg/kg 200 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg 1000 mg/kg 1000 mg/kg 500 mg/kg GMP 500 mg/kg GMP 500 mg/kg 10 mg/kg 500 mg/kg GMP Notes

Function: Colour Additive ALLURA RED AC ANNATO EXTRACTS AZORUBINE BRILLIANT BLACK PN BRILLIANT BLUE FCF BROWN HT CARAMEL COLOUR, CLASS III CARAMEL COLOUR, CLASS IV CARMINES CAROTENOIDS CAROTENOIDS CHLOROPHYLLS, COPPER COMPLEXES CURCUMIN GRAPE SKIN EXTRACT INDIGOTINE IRON OXIDES

PONCEAU 4R QUINOLINE YELLOW RIBOFLAVINES SUNSET YELLOW FCF TARTRAZINE Function: Emulsifier Additive PHOSPHATES PHOSPHATES POLYGLYCEROL ESTERS OF FATTY ACIDS POLYSORBATES STEAROYL-2-LACTYLATES STEAROYL-2-LACTYLATES

124 104 101i,ii 110 102 INS 339i-iii 341i-iii 475 435 481i 482i

500 mg/kg 500 mg/kg GMP 500 mg/kg 500 mg/kg Max Level 1000 mg/kg 150 mg/kg GMP 2000 mg/kg 2500 mg/kg 2000 mg/kg Notes

Notes correspondant aux tableaux 1 et 2 des additifs dont lutilisation est autorise sous certaines conditions dans certaines catgories daliments ou aliments: colorants, agents de rtention de la couleur, agents de charge et mulsifiants Note 1: Note 2: Note 3: Note 4: Note 5: Note 6: Note 7: Note 8: Note 9: Note 10: Note 11: Note 12: Note 13: Note 14: Note 15: Note 16: Note 17: Note 18: Note 19: Note 20: Note 21: Note 22: Note 23: Note 24: Note 25: Note 26: Note 27: Note 28: Note 29: Note 30: Note 31: Note 32: Note 33: Traitement de surface uniquement. Pour dcorer, timbrer ou marquer le produit Prt consommer Sur la base de lingrdient sec, du poids de matire sche ou de laliment compos sec Limite dutilisation sous forme de bixine Limite dutilisation sous forme de bixine ou de norbixine totale Transfert de substances aromatisantes Limite dutilisation dans les aliments pour volaille. Utilis pour colorer la peau ou les oeufs des volailles Pour le No. SIN 160f: thyle--8-carotenoate uniquement Dans la panure ou la pte frire uniquement Limite dutilisation sous forme de curcumine totale Additif prsent dans laliment cause de lutilisation de formulations colorantes Utilis dans la graisse de cacao et limite dutilisation signale sur la base de laliment prt consommer Limite dutilisation fonde sur la quantit de stabilisant dans laliment Limite dutilisation fonde sur la quantit de stabilisants et dpaississants dans laliment Limite dutilisation fonde sur la quantit de gomme dans laliment Utilis dans les produits ayant subi un traitement thermique uniquement Limite dutilisation sous forme de fer Sur la base de la gomme Du lait utilis Limite dutilisation en tant que NaNO3 Limite initiale maximale 500 mg/kg Teneur rsiduelle De la pure utilise Limite dutilisation en tant que NaNO2 Limite initiale maximale 200 mg/kg Limite initiale maximale 150 mg/kg sous forme de NaNO2 Limite initiale maximale 125 mg/kg Limite dutilisation en tant que calcium En tant que P2O5 Limite utilise seule; maximum 10 000 mg/kg dmulsifiants totaux Utilis comme agent dispersant dans lessence daneth utilise dans laliment final Utilis dans les huiles et les olorsines destines tre utilises dans laliment final

Note 34: Note 35: Note 36: Note 37:

Limite dutilisation ne concernant pas laliment final (utilis dans les farces, par exemple) En tant qualuminium Limite dutilisation avec le polysorbate 60; seul ou en combinaison avec le polysorbate 60, 65 et 80, maximum 4 000 mg/kg Maximum 5 000 mg/kg de rsidu dans le pain et les produits de boulangerie pte leve.

ANNEXE V: NORME GNRALE CODEX POUR LES ADDITIFS ALIMENTAIRES: AVANTPROJETS DE TABLEAUX POUR LES RGULATEURS DE LACIDIT, LES AGENTS ANTICOAGULANTS, LES AGENTS ANTI-MOUSSANTS, LES AGENTS AFFERMISSANTS, LES EXALTATEURS DARME, LES AGENTS DE TRAITEMENT DES FARINES, LES AGENTS MOUSSANTS, LES AGENTS DE GLAAGE, LES HUMECTANTS, LES AGENTS PROPULSEURS ET LES AGENTS DE LEVURATION ( ltape 5 de la procdure) Codex General Standard for Food Additives TABLE ONE Additives Permitted for Use Under Specified Conditions in Certain Food Categories or Individual Food Items ALPHA-AMYLASE (A. ORYZAE VAR.) ADI: Acceptable Function: INS 1100 1100 Function: INS 1100 1100 1100 1100 1100 Function: INS 1100 Adjuvant Food Cat. No. 14.1.2.1 14.2.3 Enzyme Food Cat. No. 06.2 07.1.1 14.1.2.1 14.1.4 14.2.3 Food Category Canned or bottled (pasteurized) fruit juice Wines Food Category Flours and starches Breads and rolls Canned or bottled (pasteurized) fruit juice Water based flavored drinks, including sport or electrolyte drinks Wines Max Level GMP GMP Max Level GMP GMP GMP 200 mg/kg GMP Max Level GMP Notes Notes Notes

Flour Treatment Agent Food Food Category Cat. No. 06.2 Flours and starches

BEESWAX, WHITE AND YELLOW ADI: Acceptable Function: Bulking Agent

INS 901 901 901 901 901 901 901 Function: INS 901 901 901 901 901 901 901 901 901 Function: INS 901 901 901 901 901 901 901 901

Food Cat. No. 05.1 05.2 05.3 05.4 07.2 14.1.4 14.2.6

Food Category Cocoa products and chocolate products, including imitations & chocolate substitutes Sugar-based confectionery other than 5.1, 5.3 & 5.4, including hard & soft candy, nougats, etc. Chewing gum Sugar-based confectionery other than 5.1, 5.3 & 5.4, including hard & soft candy, nougats, etc. Fine bakery wares Water based flavored drinks, including sport or electrolyte drinks Spirituous beverages

Max Level 500 mg/kg 500 mg/kg 150000 mg/kg 500 mg/kg 500 mg/kg GMP 20 mg/kg Max Level GMP 50 mg/kg 1000 mg/kg 10000 mg/kg 50 mg/kg GMP GMP GMP GMP Max Level GMP GMP GMP GMP GMP GMP GMP GMP

Notes

Glazing Agent Food Food Category Cat. No. 04.1.1.2 Surface-treated fruit 05.1 Cocoa products and chocolate products, including imitations & chocolate substitutes 05.2 Sugar-based confectionery other than 5.1, 5.3 & 5.4, including hard & soft candy, nougats, etc. 05.3 Chewing gum 05.4 Decorations (e.g., for fine bakery wares), toppings (non-fruit) and sweet sauces 07.2 Fine bakery wares 13.6 Food supplements 14.1.5 Coffee, coffee substitutes, tea, herbal infusions & other hot cereal beverages, excluding cocoa 15.0 Ready-to-eat savouries Miscellaneous Food Food Category Cat. No. 04.1.1.2 Surface-treated fruit 04.2.1.2 Surface-treated vegetables 05.1 Cocoa products and chocolate products, including imitations & chocolate substitutes 05.2 Sugar-based confectionery other than 5.1, 5.3 & 5.4, including hard & soft candy, nougats, etc. 05.3 Chewing gum 07.2.1 Cakes, cookies and pies (e.g., fruitfilled or custard types) 13.6 Food supplements 14.1.5 Coffee, coffee substitutes, tea, herbal infusions & other hot cereal beverages, excluding cocoa

Notes Note 1

Note 2 Note 1 Notes 1-3 Notes 1 &2 Notes Note 1 Note 1 Notes 1 & 2 Notes 1 & 2 Notes 1 & 2 Notes 1 & 2 Note 1 Notes 1-3

901 Function: INS 901 901 901 901 901 Function: INS 901

15.0

Ready-to-eat savouries

GMP Max Level 50 mg/kg 1000 mg/kg 650 mg/kg 50 mg/kg GMP Max Level 200 mg/kg

Notes 1 & 2 Notes

Release Agent Food Food Category Cat. No. 05.1 Cocoa products and chocolate products, including imitations & chocolate substitutes 05.2 Sugar-based confectionery other than 5.1, 5.3 & 5.4, including hard & soft candy, nougats, etc. 05.3 Chewing gum 05.4 Decorations (e.g., for fine bakery wares), toppings (non-fruit) and sweet sauces 13.6 Food supplements Stabilizer Food Food Category Cat. No. 14.1.4 Water based flavored drinks, including sport or electrolyte drinks

Note 1 Notes

CANDELILLA WAX ADI: Acceptable Function: INS 902 902 Function: INS 902 Function: INS 902 902 902 902 902 902 902 Bulking Agent Food Food Category Cat. No. 05.3 Chewing gum 14.1.4 Water based flavored drinks, including sport or electrolyte drinks Max Level 150000 mg/kg GMP Notes

Carrier Solvent Food Food Category Cat. No. 14.1.4 Water based flavored drinks, including sport or electrolyte drinks Glazing Agent Food Food Category Cat. No. 04.1.1.2 Surface-treated fruit 05.1 Cocoa products and chocolate products, including imitations & chocolate substitutes 05.2 Sugar-based confectionery other than 5.1, 5.3 & 5.4, including hard & soft candy, nougats, etc. 05.3 Chewing gum 07.2 13.6 14.1.5 Fine bakery wares Food supplements Coffee, coffee substitutes, tea, herbal

Max Level 200 mg/kg

Notes

Max Level GMP GMP GMP 10000 mg/kg GMP GMP GMP

Notes Note 1

Note 2 Note 1 Notes 1-3

902 Function: INS 902 902 902 902 902 902 902 902 902 Function: INS 902 902

15.0

infusions & other hot cereal beverages, excluding cocoa Ready-to-eat savouries

GMP Max Level GMP GMP GMP GMP GMP GMP GMP GMP GMP Max Level GMP 10000 mg/kg

Notes 1 & 2 Notes Note 1 Note 1 Notes 1 & 2 Notes 1 & 2 Notes 1 & 2 Notes 1 & 2 Note 1 Notes 1-3 Notes 1 & 2 Notes

Miscellaneous Food Food Category Cat. No. 04.1.1.2 Surface-treated fruit 04.2.1.2 Surface-treated vegetables 05.1 Cocoa products and chocolate products, including imitations & chocolate substitutes 05.2 Sugar-based confectionery other than 5.1, 5.3 & 5.4, including hard & soft candy, nougats, etc. 05.3 Chewing gum 07.2.1 Cakes, cookies and pies (e.g., fruit-filled or custard types) 13.6 Food supplements 14.1.5 Coffee, coffee substitutes, tea, herbal infusions & other hot cereal beverages, excluding cocoa 15.0 Ready-to-eat savouries Release Agent Food Food Category Cat. No. 05.2 Sugar-based confectionery other than 5.1, 5.3 & 5.4, including hard & soft candy, nougats, etc. 05.3 Chewing gum

CAROTENES, VEGETABLE ADI: Acceptable Function: INS 160aii 160aii 160aii 160aii 160aii 160aii 160aii 160aii 160aii 160aii 160aii 160aii Colour Food Cat. No. 01.1.2 01.2.2 01.3.2 01.4 01.5.2 01.6 01.7 02.0 03.0 04.1.1.2 04.1.2.3 04.1.2.4 Food Category Dairy-based drinks, flavoured and/or fermented (e.g., chocolate milk, cocoa, eggnog) Renneted milk Beverage whiteners Cream (plain) and the like Milk and cream powder analogues Cheese Dairy-based deserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt) Fats and oils and fat emulsions (type waterin-oil) Edible ices, including sherbet and sorbet Surface-treated fruit Fruit in vinegar, oil or brine Canned or bottled (pasteurized) fruit Max Level GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP Notes

160aii 160aii 160aii 160aii 160aii 160aii 160aii 160aii 160aii 160aii 160aii 160aii 160aii 160aii 160aii 160aii 160aii 160aii 160aii 160aii 160aii 160aii 160aii 160aii 160aii 160aii 160aii 160aii 160aii 160aii 160aii 160aii

04.1.2.5 04.1.2.6 04.1.2.7 04.1.2.8 04.1.2.9 04.1.2.11 04.2.1.2 04.2.2.3 04.2.2.5 04.2.2.6 05.1 05.2 05.3 05.4 06.3 06.5 07.2 08.1.1 08.1.2 08.2 08.3.1.1 08.3.1.2 08.3.1.3 08.3.2 08.3.3 08.4 09.1.1 09.1.2 09.2.1 09.2.2 09.2.3 09.2.4.1

Jams, jellies, marmelades Fruit-based spreads other than 4.1.2.5 (e.g., chutney) Candied fruit Fruit preparations, including pulp and fruit toppings Fruit-based desserts, including fruitflavoured water-based desserts Fruit fillings for pastries Surface-treated vegetables Vegetables in vinegar, oil or brine Vegetable, nut and seed purees and spreads (e.g., peanut butter) Vegetable, nut and seed pulps and preparations other than 4.2.2.5 Cocoa products and chocolate products, including imitations & chocolate substitutes Sugar-based confectionery other than 5.1, 5.3 & 5.4, including hard & soft candy, nougats, etc. Chewing gum Decorations (e.g., for fine bakery wares), toppings (non-fruit) and sweet sauces Breakfast cereals, including rolled oats Cereal and starch based desserts (e.g., rice pudding, tapioca pudding) Fine bakery wares Fresh meat, poultry & game in whole pieces/cuts Fresh comminuted meat, poultry & game Processed meat, poultry & game products in whole pieces/cuts Comminuted meat, poultry & game products, non-heat treated, cured (including salted) Comminuted meat, poultry & game products, non-heat treated, cured (including salted) & dried Comminuted meat, poultry & game products, non-heat treated, fermented Comminuted meat, poultry & game products, heat-treated Comminuted meat, poultry & game products, frozen Edible casings (e.g., sausage casings) Fresh fish Fresh mollusks, crustaceans & echinoderms Frozen fish, fish fillets & fish products, including mollusks, crustaceans & echinoderms Frozen battered fish, fish fillets & fish products, including mollusks, crustaceans & echinoderms Frozen minced & creamed fish products, including mollusks, crustaceans & echinoderms Cooked fish & fish products

GMP 500 mg/kg GMP 4 mg/kg GMP 4 mg/kg GMP 500 mg/kg GMP GMP 120 mg/kg 120 mg/kg 500 mg/kg GMP 400 mg/kg GMP GMP GMP 1000 mg/kg GMP 1000 mg/kg 20 mg/kg 20 mg/kg 20 mg/kg GMP GMP GMP GMP GMP GMP GMP GMP Note 2 Note 2 Note 2

Note 2

Note 2 Note 2

160aii 160aii 160aii 160aii 160aii 160aii 160aii 160aii 160aii 160aii 160aii 160aii 160aii 160aii 160aii 160aii 160aii 160aii 160aii 160aii 160aii 160aii 160aii 160aii 160aii 160aii 160aii 160aii 160aii 160aii 160aii

09.2.4.2 09.2.4.3 09.2.5 09.3.1 09.3.2 09.3.3 09.3.4 09.4 10.1 10.4 12.4 12.5 12.6 12.7 12.9 13.3 13.4 13.5 13.6 14.1.3.2 14.1.3.4 14.1.4 14.2.2 14.2.3.2 14.2.3.4 14.2.4 14.2.6 14.3 15.1 15.2 16.0

Cooked mollusks, crustaceans & echinoderms Fried fish & fish products, including mollusks, crustaceans & echinoderms Smoked, dried, fermented and/or salted fish & fish prods, including mollusks, crustaceans & echinoderms Fish & fish products, including mollusks, crustaceans & echinoderms, marinated and/or in jelly Fish & fish products, including mollusks, crustaceans & echinoderms, pickled and/or in brine Salmon substitutes, caviar and other fish roe products Semi-preserved fish & fish products, including mollusks, crustaceans & echinoderms other than 9.3.1-9.3.3 Fully preserved, including canned or fermented, fish & fish products, including mollusks, crustaceans & echinoderms Fresh eggs Egg-based desserts (e.g., custard) Mustards Soups and broths Sauces and like products Salads (e.g., macaroni salad, potato salad) & sandwich spreads (excluding cocoa- & nut-based spreads) Protein products Dietetic foods intended for special medical purposes Dietetic formulae for slimming purposes and weight reduction Dietetic foods other than 13.1-13.4 Food supplements Canned or bottles (pasteurized) vegetable nectar Concentrates (liquid or solid) for vegetable nectar Water based flavored drinks, including sport or electrolyte drinks Cider and perry Sparkling and semi-sparkling wines Aromatized wine Fruit wine Spirituous beverages Other alcoholic beverages (e.g., beer, wine or spirit coolers, etc.) Snacks - potato, cereal, flour or starch based (from roots & tubers, pulses & legumes) Processed nuts, including coated nuts and nut mixtures (with, e.g., dried fruit) Composite foods (e.g., cassseroles, mincemeat) - foods that could not be placed in categories 1-15

GMP GMP GMP GMP GMP GMP GMP 500 mg/kg GMP 150 mg/kg GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP 25 mg/kg GMP GMP Note 4 Note 2 Note 2 Note 2 Note 2

Note 5

DIMETHYL DICARBONATE ADI: Acceptable Function: INS 242 242 242 Preservative Food Food Category Cat. No. 14.1.4 Water based flavored drinks, including sport or electrolyte drinks 14.1.5 Coffee, coffee substitutes, tea, herbal infusions & other hot cereal beverages, excluding cocoa 14.2.3 Wines Max Level 250 mg/kg 250 mg/kg 250 mg/kg Notes Note 6 Notes 5 & 6 Note 6

LYSOZYME HYDROCHLORIDE ADI: Acceptable Function: INS 1105 Preservative Food Food Category Cat. No. 01.6.2 Ripened cheese Max Level GMP Notes

NITROUS OXIDE ADI: Acceptable Function: INS 942 942 942 942 942 942 942 942 942 942 942 942 942 942 942 942 942 942 942 942 942 942 Miscellaneous Food Food Category Cat. No. 01.1.1 Milk and buttermilk 01.2.1.1 Fermented milks, not heat-treated after fermentation 01.3.1 Condensed milk (plain) 01.4.1 Pasteurized cream 01.4.2 Sterilized, UHT, whipping or whipped and reduced fat creams 01.6.3 Whey cheese 02.1.2 Vegetable oils and fats 02.1.3 Lard, tallow, fish oil, and other animal fats 02.2.1.1 Butter and concentrated butter 04.1.1.1 Untreated fruit 04.1.1.3 Peeled or cut fruit 04.1.2 Processed fruit 04.2.1.1 Untreated vegetables 04.2.1.3 Peeled or cut vegetables 04.2.2 Processed vegetables, nuts and seeds 05.1 Cocoa products and chocolate products, including imitations & chocolate substitutes 06.1 Whole, broken or flaked grain, including rice 06.2 Flours and starches 06.4 Pastas and noodles 07.1 Bread and ordinary bakery wares 08.1 Fresh meat, poultry & game 08.2.2 Meat, poultry & game products in whole Max Level GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP Notes Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1

942 942 942 942 942 942 942 942 942 942 942 942 942 942 942 942 942 Function: INS 942 942

09.1 09.2.1 10.1 10.2.1 10.2.2 11.1 11.3 12.1 12.2 12.8 13.1 13.2 14.1.1.1 14.1.2 14.1.3 14.1.5 14.2.1

pieces/cuts, heat-treated Fresh fish & fish products, including mollusks, crustaceans & echinoderms Frozen fish, fish fillets & fish products, including mollusks, crustaceans & echinoderms Fresh eggs Liquid egg products Frozen egg products White & semi-white sugar, fructose, glucose, xylose; sugar solutions & syrups; (partially) inverted sugars Honey Salt Herbs, spices, seasonings (including salt substitutes) and condiments Yeast Infant formulae and follow-on formulae Foods for young children (weaning foods) Natural mineral waters and source waters Fruit and vegetable juices Fruit and vegetable nectars Coffee, coffee substitutes, tea, herbal infusions & other hot cereal beverages, Beer and cocoa excluding malt beverages

GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP Max Level GMP GMP

Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Note 1 Notes Note 1

Propellant Food Food Category Cat. No. 01.3.2 Beverage whiteners 01.4.2 Sterilized, UHT, whipping or whipped and reduced fat creams

PROTEASE (A. ORYZAE VAR.) ADI: Acceptable Function: INS 1101i Function: INS 1101i Function: INS 1101i SHELLAC ADI: Acceptable Enzyme Food Cat. No. 08.1.1 Food Category Fresh meat, pieces/cuts poultry & game in whole Max Level GMP Notes Note 7

Flavour Enhancer Food Food Category Cat. No. 06.2 Flours and starches Flour Treatment Agent Food Food Category Cat. No. 06.2 Flours and starches

Max Level GMP Max Level GMP

Notes

Notes

Function: INS 904 904

Bulking Agent Food Food Category Cat. No. 05.1 Cocoa products and chocolate products, including imitations & chocolate substitutes 05.2 Sugar-based confectionery other than 5.1, 5.3 & 5.4, including hard & soft candy, nougats, etc. Glazing Agent Food Food Category Cat. No. 04.1.1.2 Surface-treated fruit 05.1 Cocoa products and chocolate products, including imitations & chocolate substitutes 05.3 Chewing gum 07.2 Fine bakery wares 13.6 Food supplements 14.1.5 Coffee, coffee substitutes, tea, herbal infusions & other hot cereal beverages, excluding cocoa 15.0 Ready-to-eat savouries Miscellaneous Food Food Category Cat. No. 04.1.1.2 Surface-treated fruit 04.2.1.2 Surface-treated vegetables 05.1 Cocoa products and chocolate products, including imitations & chocolate substitutes 05.2 Sugar-based confectionery other than 5.1, 5.3 & 5.4, including hard & soft candy, nougats, etc. 05.3 Chewing gum 07.2.1 Cakes, cookies and pies (e.g., fruitfilled or custard types) 13.6 Food supplements 14.1.5 Coffee, coffee substitutes, tea, herbal infusions & other hot cereal beverages, excluding cocoa 15.0 Ready-to-eat savouries Release Agent Food Food Category Cat. No. 05.3 Chewing gum

Max Level 100 mg/kg 100 mg/kg

Notes

Function: INS 902 902 904 902 904 902 902 Function: INS 902 904 904 904 904 904 904 902 902 Function: INS 904

Max Level GMP GMP 20000 mg/kg GMP GMP GMP GMP Max Level GMP GMP GMP GMP GMP GMP GMP GMP GMP Max Level 20000 mg/kg

Notes Note 1

Note 2 Note 1 Notes 1 & 3 Notes 1 & 2 Notes Note 1 Note 1 Notes 1 & 2 Notes 1 & 2 Notes 1 & 2 Notes 1 & 2 Note 1 Notes 1 & 3 Notes 1 & 2 Notes

TANNIC ACID (TANNINS. FOOD GRADE) ADI: Acceptable Function: INS Colour Food Food Category Max Level Notes

181 181

Cat. No. 14.2.6 14.3

Spirituous beverages Other alcoholic beverages (e.g., beer, wine or spirit coolers, etc.) Codex General Standard for Food Additives TABLE TWO

GMP GMP

Note 5

Food Categories or Individual Food Items in Which Food Additives are Permitted Under Specified Conditions Food Category No. 01.1.1 Function: Miscellaneous Additive NITROUS OXIDE Food Category No. 01.1.2 Function: Colour Additive CAROTENES, VEGETABLE Food Category No. 01.2.1.1 Function: Miscellaneous Additive NITROUS OXIDE Food Category No. 01.2.2 Function: Colour Additive CAROTENES, VEGETABLE Food Category No. 01.3.1 Function: Miscellaneous Additive NITROUS OXIDE Food Category No. 01.3.2 Function: Colour Additive CAROTENES, VEGETABLE Function: Propellant Additive NITROUS OXIDE Food Category No. 01.4 INS 160aii INS 942 Milk and buttermilk Max Level GMP Notes Note 1

Dairy-based drinks, flavoured and/or fermented (e.g., chocolate milk, cocoa, eggnog) INS 160aii Max Level GMP Notes

Fermented milks, not heat-treated after fermentation INS 942 Max Level GMP Renneted milk Max Level GMP Notes Notes Note 1

Condensed milk (plain) INS 942 Max Level GMP Notes Note 1

Beverage whiteners INS 160aii INS 942 Max Level GMP Max Level GMP Notes

Notes

Cream (plain) and the like

Function: Colour Additive CAROTENES, VEGETABLE Food Category No. 01.4.1 Function: Miscellaneous Additive NITROUS OXIDE Food Category No. 01.4.2 Function: Miscellaneous Additive NITROUS OXIDE Function: Propellant Additive NITROUS OXIDE Food Category No. 01.5.2 Function: Colour Additive CAROTENES, VEGETABLE Food Category No. 01.6 Function: Colour Additive CAROTENES, VEGETABLE Food Category No. 01.6.2 Function: Preservative Additive LYSOZYME HYDROCHLORIDE Food Category No. 01.6.3 Function: Miscellaneous Additive NITROUS OXIDE Food Category No. 01.7 Function: Colour Additive CAROTENES, VEGETABLE Food Category No. 02.0

INS 160aii

Max Level GMP

Notes

Pasteurized cream INS 942 Max Level GMP Notes Note 1

Sterilized, UHT, whipping or whipped and reduced fat creams INS 942 INS 942 Max Level GMP Max Level GMP Notes Note 1 Notes Note 1

Milk and cream powder analogues INS 160aii Max Level GMP Cheese INS 160aii Max Level GMP Notes Notes

Ripened cheese INS 1105 Max Level GMP Notes

Whey cheese INS 942 Max Level GMP Notes Note 1

Dairy-based deserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt) INS 160aii Max Level GMP Notes

Fats and oils and fat emulsions (type water-in-oil)

Function: Colour Additive CAROTENES, VEGETABLE Food Category No. 02.1.2 Function: Miscellaneous Additive NITROUS OXIDE Food Category No. 02.1.3 Function: Miscellaneous Additive NITROUS OXIDE Food Category No. 02.2.1.1 Function: Miscellaneous Additive NITROUS OXIDE Food Category No. 03.0 Function: Colour Additive CAROTENES, VEGETABLE Food Category No. 04.1.1.1 Function: Miscellaneous Additive NITROUS OXIDE Food Category No. 04.1.1.2 Function: Colour Additive CAROTENES, VEGETABLE

INS 160aii

Max Level GMP

Notes

Vegetable oils and fats INS 942 Max Level GMP Notes Note 1

Lard, tallow, fish oil, and other animal fats INS 942 Max Level GMP Notes Note 1

Butter and concentrated butter INS 942 Max Level GMP Notes Note 1

Edible ices, including sherbet and sorbet INS 160aii Max Level GMP Notes

Untreated fruit INS 942 Max Level GMP Notes Note 1

Surface-treated fruit INS 160aii INS 901 902 902 INS 901 902 902 Max Level GMP Max Level GMP GMP GMP Max Level GMP GMP GMP Notes

Function: Glazing Agent Additive BEESWAX, WHITE AND YELLOW CANDELILLA WAX SHELLAC Function: Miscellaneous Additive BEESWAX, WHITE AND YELLOW CANDELILLA WAX SHELLAC Food Category No. 04.1.1.3 Function: Miscellaneous Additive INS

Notes Note 1 Note 1 Note 1 Notes Note 1 Note 1 Note 1

Peeled or cut fruit Max Level Notes

NITROUS OXIDE Food Category No. 04.1.2 Function: Miscellaneous Additive NITROUS OXIDE Food Category No. 04.1.2.3 Function: Colour Additive CAROTENES, VEGETABLE Food Category No. 04.1.2.4 Function: Colour Additive CAROTENES, VEGETABLE Food Category No. 04.1.2.5 Function: Colour Additive CAROTENES, VEGETABLE Food Category No. 04.1.2.6 Function: Colour Additive CAROTENES, VEGETABLE Food Category No. 04.1.2.7 Function: Colour Additive CAROTENES, VEGETABLE Food Category No. 04.1.2.8 Function: Colour Additive CAROTENES, VEGETABLE Food Category No. 04.1.2.9 Function: Colour Additive CAROTENES, VEGETABLE Food Category No. 04.1.2.11 Function: Colour Additive

942

GMP Processed fruit

Note 1

INS 942

Max Level GMP

Notes Note 1

Fruit in vinegar, oil or brine INS 160aii Max Level GMP Notes

Canned or bottled (pasteurized) fruit INS 160aii Max Level GMP Notes

Jams, jellies, marmelades INS 160aii Max Level GMP Notes

Fruit-based spreads other than 4.1.2.5 (e.g., chutney) INS 160aii Max Level 500 mg/kg Candied fruit INS 160aii Max Level GMP Notes Notes

Fruit preparations, including pulp and fruit toppings INS 160aii Max Level 4 mg/kg Notes

Fruit-based desserts, including fruit-flavoured water-based desserts INS 160aii Max Level GMP Notes

Fruit fillings for pastries INS Max Level Notes

CAROTENES, VEGETABLE Food Category No. 04.2.1.1 Function: Miscellaneous Additive NITROUS OXIDE Food Category No. 04.2.1.2 Function: Colour Additive CAROTENES, VEGETABLE

160aii

4 mg/kg

Untreated vegetables INS 942 Max Level GMP Notes Note 1

Surface-treated vegetables INS 160aii 901 902 904 Max Level GMP GMP GMP GMP Notes

Function: Miscellaneous BEESWAX, WHITE AND YELLOW CANDELILLA WAX SHELLAC Food Category No. 04.2.1.3 Function: Miscellaneous Additive NITROUS OXIDE Food Category No. 04.2.2 Function: Miscellaneous Additive NITROUS OXIDE Food Category No. 04.2.2.3 Function: Colour Additive CAROTENES, VEGETABLE Food Category No. 04.2.2.5 Function: Colour Additive CAROTENES, VEGETABLE Food Category No. 04.2.2.6 Function: Colour Additive CAROTENES, VEGETABLE Food Category No. 05.1

Note 1 Note 1 Note 1

Peeled or cut vegetables INS 942 Max Level GMP Notes Note 1

Processed vegetables, nuts and seeds INS 942 Max Level GMP Notes Note 1

Vegetables in vinegar, oil or brine INS 160aii Max Level 500 mg/kg Notes

Vegetable, nut and seed purees and spreads (e.g., peanut butter) INS 160aii Max Level GMP Notes

Vegetable, nut and seed pulps and preparations other than 4.2.2.5 INS 160aii Max Level GMP Notes

Cocoa products and chocolate products, including imitations & chocolate substitutes

Function: Bulking Agent

Additive BEESWAX, WHITE AND YELLOW SHELLAC Function: Colour Additive CAROTENES, VEGETABLE Function: Glazing Agent Additive BEESWAX, WHITE AND YELLOW CANDELILLA WAX SHELLAC Function: Miscellaneous Additive BEESWAX, WHITE AND YELLOW CANDELILLA WAX NITROUS OXIDE SHELLAC Function: Release Agent Additive BEESWAX, WHITE AND YELLOW Food Category No. 05.2

INS 901 904 INS 160aii INS 901 902 902 INS 901 902 942 904 INS 901

Max Level 500 mg/kg 100 mg/kg Max Level 120 mg/kg Max Level 50 mg/kg GMP GMP Max Level GMP GMP GMP GMP Max Level 50 mg/kg

Notes

Notes

Notes

Notes Notes 1 & 2 Notes 1 & 2 Note 1 Notes 1 & 2 Notes

Sugar-based confectionery other than 5.1, 5.3 & 5.4, including hard & soft candy, nougats, etc. INS 901 904 INS 160aii INS 901 902 INS 901 902 904 INS 901 902 Max Level 500 mg/kg 100 mg/kg Max Level 120 mg/kg Max Level 1000 mg/kg GMP Max Level GMP GMP GMP Max Level 1000 mg/kg GMP Chewing gum Notes

Function: Bulking Agent Additive BEESWAX, WHITE AND YELLOW SHELLAC Function: Colour Additive CAROTENES, VEGETABLE Function: Glazing Agent Additive BEESWAX, WHITE AND YELLOW CANDELILLA WAX Function: Miscellaneous Additive BEESWAX, WHITE AND YELLOW CANDELILLA WAX SHELLAC Function: Release Agent Additive BEESWAX, WHITE AND YELLOW CANDELILLA WAX Food Category No. 05.3

Notes

Notes

Notes Notes 1 & 2 Notes 1 & 2 Notes 1 & 2 Notes

Function: Bulking Agent Additive BEESWAX, WHITE AND YELLOW CANDELILLA WAX Function: Colour Additive CAROTENES, VEGETABLE Function: Glazing Agent Additive BEESWAX, WHITE AND YELLOW CANDELILLA WAX SHELLAC Function: Miscellaneous Additive BEESWAX, WHITE AND YELLOW CANDELILLA WAX SHELLAC Function: Release Agent Additive BEESWAX, WHITE AND YELLOW CANDELILLA WAX SHELLAC Food Category No. 05.4

INS 901 902 INS 160aii INS 901 902 904 INS 901 902 904 INS 901 902 904

Max Level 150000 mg/kg 150000 mg/kg Max Level 500 mg/kg Max Level 10000 mg/kg 10000 mg/kg 20000 mg/kg Max Level GMP GMP GMP Max Level 650 mg/kg 10000 mg/kg 20000 mg/kg

Notes

Notes

Notes

Notes Notes 1 & 2 Notes 1 & 2 Notes 1 & 2 Notes

Sugar-based confectionery other than 5.1, 5.3 & 5.4, Including hard & soft candy, nougats, etc. INS 901 INS 160aii INS 901 INS 901 Max Level 500 mg/kg Max Level GMP Max Level 50 mg/kg Max Level 50 mg/kg Notes

Function: Bulking Agent Additive BEESWAX, WHITE AND YELLOW Function: Colour Additive CAROTENES, VEGETABLE Function: Glazing Agent Additive BEESWAX, WHITE AND YELLOW Function: Release Agent Additive BEESWAX, WHITE AND YELLOW Food Category No. 06.1 Function: Miscellaneous Additive NITROUS OXIDE Food Category No. 06.2 Function: Enzyme

Notes

Notes

Notes

Whole, broken or flaked grain, including rice INS 942 Max Level GMP Notes Note 1

Flours and starches

Additive ALPHA-AMYLASE (A. ORYZAE VAR.) Function: Flavour Enhancer Additive PROTEASE (A. ORYZAE VAR.) Function: Flour Treatment Agent Additive ALPHA-AMYLASE (A. ORYZAE VAR.) PROTEASE (A. ORYZAE VAR.) Function: Miscellaneous Additive NITROUS OXIDE Food Category No. 06.3 Function: Colour Additive CAROTENES, VEGETABLE Food Category No. 06.4 Function: Miscellaneous Additive NITROUS OXIDE Food Category No. 06.5 Function: Colour Additive CAROTENES, VEGETABLE Food Category No. 07.1 Function: Miscellaneous Additive NITROUS OXIDE Food Category No. 07.1.1 Function: Enzyme Additive ALPHA-AMYLASE (A. ORYZAE VAR.) Food Category No. 07.2 Function: Bulking Agent Additive BEESWAX, WHITE AND YELLOW Function: Colour Additive CAROTENES, VEGETABLE

INS 1100 INS 1101i INS 1100 1101i INS 942

Max Level GMP Max Level GMP Max Level GMP GMP Max Level GMP

Notes

Notes

Notes

Notes Note 1

Breakfast cereals, including rolled oats INS 160aii Max Level 400 mg/kg Notes

Pastas and noodles INS 942 Max Level GMP Notes Note 1

Cereal and starch based desserts (e.g., rice pudding, tapioca pudding) INS 160aii Max Level GMP Notes

Bread and ordinary bakery wares INS 942 Max Level GMP Notes Note 1

Breads and rolls INS 1100 Max Level GMP Notes

Fine bakery wares INS 901 INS 160aii Max Level 500 mg/kg Max Level GMP Notes

Notes

Function: Glazing Agent Additive BEESWAX, WHITE AND YELLOW CANDELILLA WAX SHELLAC Food Category No. 07.2.1 Function: Miscellaneous Additive BEESWAX, WHITE AND YELLOW CANDELILLA WAX SHELLAC Food Category No. 08.1 Function: Miscellaneous Additive NITROUS OXIDE Food Category No. 08.1.1 Function: Colour Additive CAROTENES, VEGETABLE Function: Enzyme Additive PROTEASE (A. ORYZAE VAR.) Food Category No. 08.1.2 Function: Colour Additive CAROTENES, VEGETABLE Food Category No. 08.2 Function: Colour Additive CAROTENES, VEGETABLE Food Category No. 08.2.2 Function: Miscellaneous Additive NITROUS OXIDE Food Category No. 08.3.1.1

INS 901 902 902

Max Level GMP GMP GMP

Notes Note 2 Note 2 Note 2

Cakes, cookies and pies (e.g., fruit-filled or custard types) INS 901 902 904 Max Level GMP GMP GMP Notes Notes 1 & 2 Notes 1 & 2 Notes 1 & 2

Fresh meat, poultry & game INS 942 Max Level GMP Notes Note 1

Fresh meat, poultry & game in whole pieces/cuts INS 160aii INS 1101i Max Level GMP Max Level GMP Notes Note 2 Notes Note 7

Fresh comminuted meat, poultry & game INS 160aii Max Level 1000 mg/kg Notes

Processed meat, poultry & game products in whole pieces/cuts INS 160aii Max Level GMP Notes Note 2

Meat, poultry & game products in whole pieces/cuts, heat-treated INS 942 Max Level GMP Notes Note 1

Comminuted meat, poultry & game products, non-heat treated, cured (including salted)

Function: Colour Additive CAROTENES, VEGETABLE Food Category No. 08.3.1.2

INS 160aii

Max Level 1000 mg/kg

Notes

Comminuted meat, poultry & game products, non-heat treated, cured (including salted) & dried INS 160aii Max Level 20 mg/kg Notes

Function: Colour Additive CAROTENES, VEGETABLE Food Category No. 08.3.1.3 Function: Colour Additive CAROTENES, VEGETABLE Food Category No. 08.3.2 Function: Colour Additive CAROTENES, VEGETABLE Food Category No. 08.3.3 Function: Colour Additive CAROTENES, VEGETABLE Food Category No. 08.4 Function: Colour Additive CAROTENES, VEGETABLE Food Category No. 09.1 Function: Miscellaneous Additive NITROUS OXIDE Food Category No. 09.1.1 Function: Colour Additive CAROTENES, VEGETABLE Food Category No. 09.1.2

Comminuted meat, poultry & game products, non-heat treated, fermented INS 160aii Max Level 20 mg/kg Notes

Comminuted meat, poultry & game products, heat-treated INS 160aii Max Level 20 mg/kg Notes

Comminuted meat, poultry & game products, frozen INS 160aii Max Level GMP Notes Note 2

Edible casings (e.g., sausage casings) INS 160aii Max Level GMP Notes

Fresh fish & fish products, including mollusks, crustaceans & echinoderms INS 942 Max Level GMP Fresh fish INS 160aii Max Level GMP Notes Notes Note 1

Fresh mollusks, crustaceans & echinoderms

Function: Colour Additive CAROTENES, VEGETABLE Food Category No. 09.2.1

INS 160aii

Max Level GMP

Notes Note 2

Frozen fish, fish fillets & fish products, including mollusks, crustaceans & echinoderms INS 160aii INS 942 Max Level GMP Max Level GMP Notes

Function: Colour Additive CAROTENES, VEGETABLE Function: Miscellaneous Additive NITROUS OXIDE Food Category No. 09.2.2

Notes Note 1

Frozen battered fish, fish fillets & fish products, including mollusks, crustaceans & echinoderms INS 160aii Max Level GMP Notes Note 2

Function: Colour Additive CAROTENES, VEGETABLE Food Category No. 09.2.3

Frozen minced & creamed fish products, including mollusks, crustaceans & echinoderms INS 160aii Max Level GMP Notes Note 2

Function: Colour Additive CAROTENES, VEGETABLE Food Category No. 09.2.4.1 Function: Colour Additive CAROTENES, VEGETABLE Food Category No. 09.2.4.2 Function: Colour Additive CAROTENES, VEGETABLE Food Category No. 09.2.4.3 Function: Colour Additive CAROTENES, VEGETABLE Food Category No. 09.2.5

Cooked fish & fish products INS 160aii Max Level GMP Notes

Cooked mollusks, crustaceans & echinoderms INS 160aii Max Level GMP Notes

Fried fish & fish products, including mollusks, crustaceans & echinoderms INS 160aii Max Level GMP Notes Note 2

Smoked, dried, fermented and/or salted fish & fish prods, including mollusks, crustaceans & echinoderms

Function: Colour

Additive CAROTENES, VEGETABLE Food Category No. 09.3.1

INS 160aii

Max Level GMP

Notes

Fish & fish products, including mollusks, crustaceans & echinoderms, marinated and/or in jelly INS 160aii Max Level GMP Notes Note 2

Function: Colour Additive CAROTENES, VEGETABLE Food Category No. 09.3.2

Fish & fish products, including mollusks, crustaceans & echinoderms, pickled and/or in brine INS 160aii Max Level GMP Notes Note 2

Function: Colour Additive CAROTENES, VEGETABLE Food Category No. 09.3.3 Function: Colour Additive CAROTENES, VEGETABLE Food Category No. 09.3.4

Salmon substitutes, caviar and other fish roe products INS 160aii Max Level GMP Notes

Semi-preserved fish & fish products, including mollusks, crustaceans & echinoderms other than 9.3.1-9.3.3 INS 160aii Max Level GMP Notes Note 2

Function: Colour Additive CAROTENES, VEGETABLE Food Category No. 09.4

Fully preserved, including canned or fermented, fish & fish products, including mollusks, crustaceans & echinoderms INS 160aii Max Level 500 mg/kg Fresh eggs INS 160aii INS 942 Max Level GMP Max Level GMP Notes Note 4 Notes Note 1 Notes

Function: Colour Additive CAROTENES, VEGETABLE Food Category No. 10.1 Function: Colour Additive CAROTENES, VEGETABLE Function: Miscellaneous Additive NITROUS OXIDE Food Category No. 10.2.1 Function: Miscellaneous Additive

Liquid egg products INS Max Level Notes

NITROUS OXIDE Food Category No. 10.2.2 Function: Miscellaneous Additive NITROUS OXIDE Food Category No. 10.4 Function: Colour Additive CAROTENES, VEGETABLE Food Category No. 11.1

942

GMP

Note 1

Frozen egg products INS 942 Max Level GMP Notes Note 1

Egg-based desserts (e.g., custard) INS 160aii Max Level 150 mg/kg Notes

White & semi-white sugar, fructose, glucose, xylose; sugar solutions & syrups; (partially) inverted sugars INS 942 Max Level GMP Honey INS 942 Max Level GMP Salt INS 942 Max Level GMP Notes Note 1 Notes Note 1 Notes Note 1

Function: Miscellaneous Additive NITROUS OXIDE Food Category No. 11.3 Function: Miscellaneous Additive NITROUS OXIDE Food Category No. 12.1 Function: Miscellaneous Additive NITROUS OXIDE Food Category No. 12.2 Function: Miscellaneous Additive NITROUS OXIDE Food Category No. 12.4 Function: Colour Additive CAROTENES, VEGETABLE Food Category No. 12.5 Function: Colour Additive CAROTENES, VEGETABLE Food Category No. 12.6 Function: Colour

Herbs, spices, seasonings (including salt substitutes) and condiments INS 942 Max Level GMP Mustards INS 160aii Max Level GMP Notes Notes Note 1

Soups and broths INS 160aii Max Level GMP Notes

Sauces and like products

Additive CAROTENES, VEGETABLE Food Category No. 12.7

INS 160aii

Max Level GMP

Notes

Salads (e.g., macaroni salad, potato salad) & sandwich spreads (excluding cocoa- & nut-based spreads) INS 160aii Yeast INS 942 Max Level GMP Notes Note 1 Max Level GMP Notes

Function: Colour Additive CAROTENES, VEGETABLE Food Category No. 12.8 Function: Miscellaneous Additive NITROUS OXIDE Food Category No. 12.9 Function: Colour Additive CAROTENES, VEGETABLE Food Category No. 13.1 Function: Miscellaneous Additive NITROUS OXIDE Food Category No. 13.2 Function: Miscellaneous Additive NITROUS OXIDE Food Category No. 13.3 Function: Colour Additive CAROTENES, VEGETABLE Food Category No. 13.4 Function: Colour Additive CAROTENES, VEGETABLE Food Category No. 13.5 Function: Colour Additive CAROTENES, VEGETABLE Food Category No. 13.6

Protein products INS 160aii Max Level GMP Notes

Infant formulae and follow-on formulae INS 942 Max Level GMP Notes Note 1

Foods for young children (weaning foods) INS 942 Max Level GMP Notes Note 1

Dietetic foods intended for special medical purposes INS 160aii Max Level GMP Notes

Dietetic formulae for slimming purposes and weight reduction INS 160aii Max Level GMP Notes

Dietetic foods other than 13.1-13.4 INS 160aii Max Level GMP Notes

Food supplements

Function: Colour Additive CAROTENES, VEGETABLE Function: Glazing Agent Additive BEESWAX, WHITE AND YELLOW CANDELILLA WAX SHELLAC Function: Miscellaneous Additive BEESWAX, WHITE AND YELLOW CANDELILLA WAX SHELLAC Function: Release Agent Additive BEESWAX, WHITE AND YELLOW Food Category No. 14.1.1.1 Function: Miscellaneous Additive NITROUS OXIDE Food Category No. 14.1.2 Function: Miscellaneous Additive NITROUS OXIDE Food Category No. 14.1.2.1 Function: Adjuvant Additive ALPHA-AMYLASE (A. ORYZAE VAR.) Function: Enzyme Additive ALPHA-AMYLASE (A. ORYZAE VAR.) Food Category No. 14.1.3 Function: Miscellaneous Additive NITROUS OXIDE Food Category No. 14.1.3.2 Function: Colour Additive CAROTENES, VEGETABLE Food Category No. 14.1.3.4

INS 160aii INS 901 902 904 INS 901 902 904 INS 901

Max Level GMP Max Level GMP GMP GMP Max Level GMP GMP GMP Max Level GMP

Notes

Notes Note 1 Note 1 Note 1 Notes Note 1 Note 1 Note 1 Notes Note 1

Natural mineral waters and source waters INS 942 Max Level GMP Notes Note 1

Fruit and vegetable juices INS 942 Max Level GMP Notes Note 1

Canned or bottled (pasteurized) fruit juice INS 1100 INS 1100 Max Level GMP Max Level GMP Notes

Notes

Fruit and vegetable nectars INS 942 Max Level GMP Notes Note 1

Canned or bottles (pasteurized) vegetable nectar INS 160aii Max Level GMP Notes

Concentrates (liquid or solid) for vegetable nectar

Function: Colour Additive CAROTENES, VEGETABLE Food Category No. 14.1.4

INS 160aii

Max Level GMP

Notes

Water based flavored drinks, including sport or electrolyte drinks INS 901 902 INS 160aii INS 902 INS 1100 INS 242 INS 901 Max Level GMP GMP Max Level GMP Max Level 200 mg/kg Max Level 200 mg/kg Max Level 250 mg/kg Max Level 200 mg/kg Notes

Function: Bulking Agent Additive BEESWAX, WHITE AND YELLOW CANDELILLA WAX Function: Colour Additive CAROTENES, VEGETABLE Function: Carrier Solvent Additive CANDELILLA WAX Function: Enzyme Additive ALPHA-AMYLASE (A. ORYZAE VAR.) Function: Preservative Additive DIMETHYL DICARBONATE Function: Stabilizer Additive BEESWAX, WHITE AND YELLOW Food Category No. 14.1.5

Notes

Notes

Notes

Notes Note 6 Notes

Coffee, coffee substitutes, tea, herbal infusions & other hot cereal beverages, excluding cocoa INS 901 902 902 INS 901 902 942 902 INS 242 Max Level GMP GMP GMP Max Level GMP GMP GMP GMP Max Level 250 mg/kg Notes Notes 1-3 Notes 1-3 Notes 1 & 3 Notes Notes 1-3 Notes 1-3 Note 1 Notes 1 & 3 Notes Notes 5 & 6

Function: Glazing Agent Additive BEESWAX, WHITE AND YELLOW CANDELILLA WAX SHELLAC Function: Miscellaneous Additive BEESWAX, WHITE AND YELLOW CANDELILLA WAX NITROUS OXIDE SHELLAC Function: Preservative Additive DIMETHYL DICARBONATE Food Category No. 14.2.1

Beer and malt beverages

Function: Miscellaneous Additive NITROUS OXIDE Food Category No. 14.2.2 Function: Colour Additive CAROTENES, VEGETABLE Food Category No. 14.2.3

INS 942

Max Level GMP

Notes Note 1

Cider and perry INS 160aii Max Level GMP Notes Wines INS 1100 INS 1100 INS 242 Max Level GMP Max Level GMP Max Level 250 mg/kg Notes

Function: Adjuvant Additive ALPHA-AMYLASE (A. ORYZAE VAR.) Function: Enzyme Additive ALPHA-AMYLASE (A. ORYZAE VAR.) Function: Preservative Additive DIMETHYL DICARBONATE Food Category No. 14.2.3.2 Function: Colour Additive CAROTENES, VEGETABLE Food Category No. 14.2.3.4 Function: Colour Additive CAROTENES, VEGETABLE Food Category No. 14.2.4 Function: Colour Additive CAROTENES, VEGETABLE Food Category No. 14.2.6 Function: Bulking Agent Additive BEESWAX, WHITE AND YELLOW Function: Colour Additive CAROTENES, VEGETABLE TANNIC ACID (TANNINS, FOOD GRADE) Food Category No. 14.3 INS 160aii INS 160aii

Notes

Notes Note 6

Sparkling and semi-sparkling wines INS 160aii Max Level GMP Notes

Aromatized wine Max Level GMP Fruit wine Max Level GMP Notes Notes

Spirituous beverages INS 901 INS 160aii 181 Max Level 20 mg/kg Max Level GMP GMP Notes

Notes

Other alcoholic beverages (e.g., beer, wine or spirit coolers, etc.)

Function: Colour Additive CAROTENES, VEGETABLE TANNIC ACID (TANNINS, FOOD GRADE) Food Category No. 15.0 Function: Glazing Agent Additive BEESWAX, WHITE AND YELLOW CANDELILLA WAX SHELLAC Function: Miscellaneous Additive BEESWAX, WHITE AND YELLOW CANDELILLA WAX SHELLAC Food Category No. 15.1 Function: Colour Additive CAROTENES, VEGETABLE Food Category No. 15.2 Function: Colour Additive CAROTENES, VEGETABLE Food Category No. 16.0 INS 901 902 902 INS 901 902 902

INS 160aii 181

Max Level GMP GMP

Notes Note 5 Note 5

Ready-to-eat savouries Max Level GMP GMP GMP Max Level GMP GMP GMP Notes Notes 1 & 2 Notes 1 & 2 Notes 1 & 2 Notes Notes 1 & 2 Notes 1 & 2 Notes 1 & 2

Snacks - potato, cereal, flour or starch based (from roots & tubers, pulses & legumes) INS 160aii Max Level 25 mg/kg Notes

Processed nuts, including coated nuts and nut mixtures (with, e.g., dried fruit) INS 160aii Max Level GMP Notes

Composite foods (e.g., casseroles, mincemeat) - foods that could not be placed in categories 1-15 INS 160aii Max Level GMP Notes

Function: Colour Additive CAROTENES, VEGETABLE

Notes correspondant aux tableaux 1 et 2 pour les additifs dont lutilisation est autorise sous certaines conditions dans certaines catgories daliments ou aliments: Additifs divers DJA acceptable Note 1: Note 2: Note 3: Note 4: Note 5: Note 6: Note 7: MSC = additif polyvalent; effet technique non spcifi Traitement de surface Utilis dans la matire premire destine la fabrication de laliment fini (comme les grains de caf) Pour dcoration et impression en surface uniquement Utilisation dans les concentrs uniquement Limite ajoute; rsidus non dtects dans les aliments prts consommer Attendrisseur Codex General Standard for Food Additives

TABLE ONE Additives Permitted for Use Under Specified Conditions in Certain Food Categories or Individual Food Items ACESULFAME POTASSIUM ADI: 15 mg/kg bw Function: Flavour Enhancer INS Food Food Category Cat. No. 950 05.3 Chewing gum ADIPATES ADI: 5 mg/kg bw Adipic Acid Sodium Adipate Potassium Adipate Ammonium Adipate Function: INS 355 355 355 355 355, 356 355-357 355 355 355-357 355-357 355-357 355 355-357 355 356, 357 355 355 356 357 359 Max Level GMP 4500 mg/kg 5500 mg/kg 3000 mg/kg GMP 2000 mg/kg 2000 mg/kg 2000 mg/kg 2000 mg/kg 6000 mg/kg 2000 mg/kg 50000 mg/kg 2000 mg/kg 10000 mg/kg GMP 30000 mg/kg Note 2 Note 2 Note 2 Note 2 Note 3 Notes Max Level 800 mg/kg Notes

Acidity Regulator Food Food Category Cat. No. 01.2.1 Milk, acidified 01.3.2 Beverage whiteners 01.7 Dairy-based desserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt) 02.1 Fats and oils essentially free from water 02.2.1.2 Margarine and similar products (e.g., butter-margarine blends) 02.4 Fat-based desserts (excluding dairybased desserts) 03.0 Edible ices, including sherbet and sorbet 04.1.2.5 Jams, jellies, marmelades 04.1.2.8 Fruit preparations, including pulp and fruit toppings 04.1.2.9 Fruit-based desserts, including fruitflavoured water-based desserts 04.1.2.11 Fruit fillings for pastries 04.2.2.3 Vegetables in vinegar, oil or brine 05.1.2 Cocoa-based spreads, including fillings 05.2 Sugar-based confectionery other than 5.1, 5.3 & 5.4, including hard & soft candy, nougats, etc. 05.2 Sugar-based confectionery other than 5.1, 5.3 & 5.4, including hard & soft candy, nougats, etc. 05.3 Chewing gum

356 357 355-357 355-357 355 356, 357 355 355 355 356, 357 355 355 359 355, 356 357 355 356 357 355-357 355 356, 359 355 357,

05.3 05.3 05.4 06.5 07.0 07.2.3 08.2 08.3 10.4 10.4 12.2 12.6 14.1.4 14.1.4.1 14.1.4.1 14.1.4.2 14.1.4.2 14.1.4.2 14.1.4.3 14.2.1 14.2.1 15.1

Chewing gum Chewing gum Decorations (e.g., for fine bakery wares), toppings (non-fruit) and sweet sauces Cereal and starch based desserts (e.g., rice pudding, tapioca pudding) Bakery wares Mixes for fine bakery wares (e.g., cakes, pancakes) Processed meat, poultry & game products in whole pieces/cuts Processed comminuted meat, poultry & game products Egg-based desserts (e.g., custard) Egg-based desserts (e.g., custard) Herbs, spices, seasonings (including salt substitutes) and condiments Sauces and like products Water-based flavored drinks, including sport or electrolyte drinks Carbonated water-based flavoured drinks Carbonated water-based flavoured drinks Non-carbonated water-based flavoured drinks Non-carbonated water-based flavoured drinks Non-carbonated water-based flavoured drinks Concentrates (liquid or solid) for water-based flavoured drinks Beer and malt beverages Beer and malt beverages Snacks - potato, cereal, flour or starch based (from roots & tubers, pulses & legumes)

GMP 20000 mg/kg 2000 mg/kg 1000 mg/kg 500 mg/kg GMP 3000 mg/kg 3000 mg/kg 2000 mg/kg 1000 mg/kg 50000 mg/kg 1000 mg/kg 50 mg/kg 50 mg/kg 1000 mg/kg 2000 mg/kg 50 mg/kg 1000 mg/kg 10000 mg/kg GMP GMP 13000 mg/kg

Note 2 Note 1

Note 1

Function: INS 355 Function: INS 355-357 356, 357 355-357

Firming Agent Food Food Category Cat. No. 14.2.1 Beer and malt beverages Miscellaneous Food Food Category Cat. No. 01.7 Dairy-based desserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt) 01.7 Dairy-based desserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt) 02.4 Fat-based desserts (excluding dairybased desserts)

Max Level GMP Max Level 6000 mg/kg 1000 mg/kg 6000 mg/kg

Notes

Notes Note 2 Notes 1 & 2 Note 2

355-357 355-357 355-357 355-357 355-357 355-357 355-357 355-357 355-357 Function: INS 355 355

Fruit preparations, including pulp and fruit toppings 04.1.2.9 Fruit-based desserts, including fruitflavoured water-based desserts 04.1.2.11 Fruit fillings for pastries 04.2.2.6 Vegetable, nut and seed pulps and preparations other than 4.2.2.5 05.1.2 Cocoa-based spreads, including fillings 05.4 Decorations (e.g., for fine bakery wares), toppings (non-fruit) and sweet sauces 06.5 Cereal and starch based desserts (e.g., rice pudding, tapioca pudding) 10.4 Egg-based desserts (e.g., custard) 14.1.4 Water-based flavored drinks, including sport or electrolyte drinks Raising Agent Food Food Category Cat. No. 07.0 Bakery wares 15.1 Snacks - potato, cereal, flour or starch based (from roots & tubers, pulses & legumes)

04.1.2.8

2000 mg/kg 6000 mg/kg 2000 mg/kg 6000 mg/kg 2000 mg/kg 2000 mg/kg 6000 mg/kg 6000 mg/kg 10000 mg/kg

Note 2 Note 2 Note 2 Note 2 Note 2 Note 2 Note 2 Note 2 Notes 1 & 2

Max Level 500 mg/kg 13000 mg/kg

Notes

ALUMINIUM AMMONIUM SULPHATE ADI: 7 mg/kg bw Function: INS 523 523 523 Function: INS 523 523 523 523 Firming Agent Food Food Category Cat. No. 04.1.2.7 Candied fruit 04.2.2.6 Vegetable, nut and seed pulps and preparations other than 4.2.2.5 10.2 Egg products Miscellaneous Food Food Category Cat. No. 04.1.2.7 Candied fruit 04.2.2.6 Vegetable, nut and seed pulps and preparations other than 4.2.2.5 10.2 Egg products 14.2.1 Beer and malt beverages Max Level 200 mg/kg 200 mg/kg 30 mg/kg Max Level 200 mg/kg 200 mg/kg 30 mg/kg GMP Notes Notes 2 & 4 Notes 2 & 4 Notes 2 & 4 Notes Notes 2 & 4 Notes 2 & 4 Notes 2 & 4 Notes 2 & 5

ASPARTAME ADI: 40 mg/kg bw Function: INS 951 Flavour Enhancer Food Food Category Cat. No. 05.2 Sugar-based confectionery other than 5.1, 5.3 & 5.4, including hard & soft candy, Max Level GMP Notes

951 951 951 951 951 951 Function: INS 951

05.3 12.6.1 13.3 13.4 14.1.4 14.2.1

nougats, etc. Chewing gum Emulsified sauces (e.g., mayonnaise, salad dressing) Dietetic foods intended for special medical purposes Dietetic formulae for slimming purposes and weight reduction Water-based flavored drinks, including sport or electrolyte drinks Beer and malt beverages

5000 mg/kg 321 mg/kg 100 g/serv 100 g/serv 1000 mg/kg GMP Max Level 800 mg/kg Notes Note 2

Miscellaneous Food Food Category Cat. No. 13.3 Dietetic foods intended for special medical purposes

AZODICARBONAMIDE ADI: 45 mg/kg bw Function: INS 927a Function: INS 927a 927a 927a Adjuvant Food Cat. No. 05.3 Food Category Chewing gum Max Level 30000 mg/kg Max Level 45 mg/kg 45 mg/kg 45 mg/kg Notes Notes

Flour Treatment Agent Food Food Category Cat. No. 06.1 Whole, broken or flaked grain, including rice 06.2 Flours and starches 07.1.1 Breads and rolls

Note 6

BENZOYL PEROXIDE ADI: 40 mg/kg bw Function: INS 928 928 Function: INS 928 928 BHT ADI: 0.3 mg/kg bw Bleaching Agent (Not for Flour) Food Food Category Cat. No. 01.6.2.1 Total ripened cheese, includes rind 01.8 Whey and whey products, excluding whey cheese Flour Treatment Agent Food Food Category Cat. No. 06.1 Whole, broken or flaked grain, including rice 06.2 Flours and starches Max Level 20 mg/kg GMP Notes Notes 7 & 8 Note 7

Max Level 60 mg/kg 300 mg/kg

Notes

Butylated Hydroxytoluene Function: INS 321 Adjuvant Food Cat. No. 14.2.1

321 Food Category Beer and malt beverages Max Level GMP Notes Note 9

CARNAUBA WAX ADI: 7 mg/kg bw Function: INS 903 903 903 Function: INS 903 903 903 903 903 Function: INS 903 Function: INS 903 903 903 903 903 903 903 Function: INS 903 903 Anticaking Agent Food Food Category Cat. No. 05.0 Confectionery 07.0 Bakery wares 12.6 Sauces and like products Adjuvant Food Cat. No. 04.1.2 05.0 07.0 12.6 14.1.2.1 Food Category Processed fruit Confectionery Bakery wares Sauces and like products Canned or bottled (pasteurized) fruit juice Max Level GMP GMP GMP Max Level GMP GMP GMP GMP GMP Notes Note 10 Note 10 Note 10 Notes Note 10 Note 10 Note 10 Note 10 Note 10

Carrier Solvent Food Food Category Cat. No. 14.1.4 Water-based flavored drinks, including sport or electrolyte drinks Glazing Agent Food Food Category Cat. No. 04.1.1.2 Surface-treated fruit 04.1.2 Processed fruit 05.1 Cocoa products and chocolate products, including imitations and chocolate substitutes 05.2 Sugar-based confectionery other than 5.1, 5.3 & 5.4, including hard & soft candy, nougats, etc. 05.3 Chewing gum 05.4 07.0 Decorations (e.g., for fine bakery wares), toppings (non-fruit) and sweet sauces Bakery wares

Max Level 200 mg/kg

Notes

Max Level GMP GMP 100 mg/kg 100 mg/kg 20000 mg/kg 100 mg/kg GMP Max Level GMP GMP

Notes Note 2 Note 10

Note 10 Notes Note 2 Notes 2 & 11

Miscellaneous Food Cat. No. Food Category 04.1.1.2 Surface-treated fruit 04.2.2.6 Vegetable, nut and seed pulps and

903 903 903 903 903 903 903 Function: INS 903 903 CASTOR OIL

05.1 05.2 05.3 07.2.1 13.6 14.1.5 15.0

preparations other than 4.2.2.5 Cocoa products and chocolate products, including imitations and chocolate substitutes Sugar-based confectionery other than 5.1, 5.3 & 5.4, including hard & soft candy, nougats, etc. Chewing gum Cakes, cookies and pies (e.g., fruitfilled or custard types) Food supplements Coffee, coffee substitutes, tea, herbal infusions & other hot cereal beverages, excluding cocoa Ready-to-eat savouries

GMP GMP GMP GMP GMP GMP GMP Max Level GMP GMP

Notes 2 & 11 Notes 2 & 11 Notes 2 & 11 Notes 2 & 11 Note 2 Notes 2 &12 Notes 2 & 11 Notes Note 10 Note 10

Release Agent Food Food Category Cat. No. 05.0 Confectionery 07.0 Bakery wares

ADI: 0.7 mg/kg bw Function: INS 1503 Function: INS 1503 Function: INS 1503 Function: INS 1503 CHLORINE ADI: 2.5 mg/kg bw Function: INS Flour Treatment Agent Food Food Category Cat. No. Max Level Notes Anticaking Agent Food Food Category Cat. No. 05.2 Sugar-based confectionery other than 5.1, 5.3 & 5.4, including hard & soft candy, nougats, etc. Carrier Solvent Food Food Category Cat. No. 14.1.4 Water-based flavored drinks, including sport or electrolyte drinks Glazing Agent Food Food Category Cat. No. 13.6 Food supplements Release Agent Food Food Category Cat. No. 05.2 Sugar-based confectionery other than 5.1, 5.3 & 5.4, including hard & soft candy, nougats, etc. Max Level 500 mg/kg Notes

Max Level 500 mg/kg

Notes

Max Level GMP Max Level 500 mg/kg

Notes

Notes

925 Function: INS 925

06.2

Flours and starches

5000 mg/kg Max Level GMP Notes Notes 2 & 5

Miscellaneous Food Food Category Cat. No. 14.2.1 Beer and malt beverages

CHLORINE DIOXIDE ADI: 30 mg/kg bw Function: INS 926 Flour Treatment Agent Food Food Category Cat. No. 06.2 Flours and starches Max Level 2500 mg/kg Notes

CYCLAMATES ADI: 11 mg/kg bw Cyclamic Acid (and Sodium, Potassium, Calcium Salts Function: INS 952 952 952 Max Level 100 g/serv 100 g/serv Notes

Flavour Enhancer Food Food Category Cat. No. 13.3 Dietetic foods intended for special medical purposes 13.4 Dietetic formulae for slimming purposes and weight reduction

CYCLODEXTRIN, BETAADI: 5 mg/kg bw Function: INS 459 459 Adjuvant Food Cat. No. 05.3 14.1.4 Food Category Chewing gum Water-based flavored drinks, sport or electrolyte drinks including Max Level 50000 mg/kg 500 mg/kg Notes Note 13

DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL ADI: 50 mg/kg bw Function: INS 472e 472e Function: INS Emulsifier Food Cat. No. 05.4 12.2 Food Category Decorations (e.g., for fine bakery wares), toppings (non-fruit) and sweet sauces Herbs, spices, seasonings (including salt substitutes) and condiments Food Category Max Level 750 mg/kg 1 mg/kg Notes

Miscellaneous Food Cat. No.

Max Level

Notes

472e Function: INS 472e 472e 472e 472e 472e 472e 472e

07.1.1

Breads and rolls

GMP Max Level 5000 mg/kg 1000 mg/kg GMP GMP 10000 mg/kg 10000 mg/kg 1000 mg/kg

Note 2 Notes

Sequestrant Food Food Category Cat. No. 02.2 Fat emulsions mainly of type water-in-oil 03.0 Edible ices, including sherbet and sorbet 05.1 Cocoa products and chocolate products, including imitations and chocolate substitutes 07.1.1 Breads and rolls 12.4 Mustards 12.6 Sauces and like products 14.1.4 Water-based flavored drinks, including sport or electrolyte drinks

Note 2

DIOCTYL SODIUM SULFOSUCCINATE ADI: 0.1 mg/kg bw Function: INS 480 480 480 Function: INS 480 480 480 480 480 480 480 480 EDTAs ADI: 2.5 mg/kg bw Calcium Disodium Ethylene Diamine Tetra Acetate Disodium Ethylene Diamine Tetra Acetate Function: INS 385 Adjuvant Food Cat. No. 04.2.2.3 385 386 Max Level 220 mg/kg Notes Notes 20 & 21 Adjuvant Food Cat. No. 05.1.1 08.1.1 11.1 Humectant Food Cat. No. 01.3.1 01.6.1 01.6.4 04.1.2.9 05.1.1 12.6.1 14.1.4.2 14.1.4.3 Food Category Cocoa mixes (powders and syrups) Fresh meat, poultry & game in whole pieces/cuts White & semi-white sugar, fructose, glucose, xylose; sugar solutions & syrups; (partially) inverted sugars Food Category Condensed milk (plain) Unripened cheese Processed cheese Fruit-based desserts, including fruitflavoured water-based desserts Cocoa mixes (powders and syrups) Emulsified sauces (e.g., mayonnaise, salad dressing) Non-carbonated water-based flavoured drinks Concentrates (liquid or solid) for water-based flavoured drinks Max Level 4000 mg/kg GMP 25 mg/kg Notes Note 16 Note 17 Note 18

Max Level GMP 5000 mg/kg 5000 mg/kg 15 mg/kg 4000 mg/kg GMP 10 mg/kg 10 mg/kg

Notes Note 14 Notes 14 & 15 Note 14 Note 16

Note 19

Food Category Vegetables in vinegar, oil or brine

385 385 385 Function: INS 385 Function: INS 385 385 385 Function: INS 385 385 385 385

08.1.1 14.1.4.1 14.2.6

Fresh meat, poultry & game in whole pieces/cuts Carbonated water-based flavoured drinks Spirituous beverages

GMP 33 mg/kg 25 mg/kg Max Level 25 mg/kg Max Level 220 mg/kg 33 mg/kg 25 mg/kg Max Level 100 mg/kg 250 mg/kg 75 mg/kg 75 mg/kg

Note 17 Notes 20 & 22 Note 22 Notes Note 20 Notes Notes 20 & 21 Notes 20 & 22 Note 22 Notes Notes 2 & 20 Note 2 Note 2 Note 2

Antifoaming Agent Food Food Category Cat. No. 14.2.1 Beer and malt beverages Flavour Enhancer Food Food Category Cat. No. 04.2.2.3 Vegetables in vinegar, oil or brine 14.1.4.1 Carbonated water-based flavoured drinks 14.2.6 Spirituous beverages Miscellaneous Food Food Category Cat. No. 02.2.2 Emulsions containing less than 80% fat (e.g., minarine) 04.2.2.4 Canned or bottled (pasteurized) vegetables 09.2.2 Frozen battered fish, fish fillets & fish products, including mollusks, crustaceans & echinoderms 09.4 Fully preserved, including canned or fermented, fish & fish products, including mollusks, crustaceans & echinoderms 12.6.1 Emulsified sauces (e.g., mayonnaise, salad dressing) Sequestrant Food Food Category Cat. No. 02.1 Fats and oils essentially free from 02.2.1 Emulsions containing at least 80% fat water 02.2.2 Emulsions containing less than 80% fat (e.g., minarine) 02.2.2 Emulsions containing less than 80% fat (e.g., minarine) 04.1.2.5 Jams, jellies, marmelades 04.2 Vegetables, nuts and seeds 04.2.2.1 Frozen vegetables 04.2.2.2 Dried vegetables 04.2.2.3 Vegetables in vinegar, oil or brine 04.2.2.3 Vegetables in vinegar, oil or brine 04.2.2.6 Vegetable, nut and seed pulps and preparations other than 4.2.2.5 05.1.2 Cocoa-based spreads, including fillings 09.2.1 Frozen fish, fish fillets & fish products, including mollusks, crustaceans &

385 Function: INS 385 385, 386 385 386 386 385 386 386 385 386 385 386 385

75 mg/kg

Note 2

Max Level 100 mg/kg 75 mg/kg 100 mg/kg 75 mg/kg 130 mg/kg 250 mg/kg 100 mg/kg 75 mg/kg 250 mg/kg 200 mg/kg 80 mg/kg 50 mg/kg 75 mg/kg

Notes

385 385

09.3.2 09.4

386 385 385 386 385 385, 386 385 385, 386 385 386 385

12.2 12.4 12.6 12.6.1 14.1.4.1 14.1.4.1 14.1.4.2 14.1.4.2 14.1.4.3 14.1.4.3 14.2

echinoderms Fish & fish products, including mollusks, crustaceans & echinoderms, pickled and/or in brine Fully preserved, including canned or fermented, fish & fish products, including mollusks, crustaceans & echinoderms Herbs, spices, seasonings (including salt substitutes) and condiments Mustards Sauces and like products Emulsified sauces (e.g., mayonnaise, salad dressing) Carbonated water-based flavoured drinks Carbonated water-based flavoured drinks Non-carbonated water-based flavoured drinks Non-carbonated water-based flavoured drinks Concentrates (liquid or solid) for waterbased flavoured drinks Concentrates (liquid or solid) for waterbased flavoured drinks Alcoholic beverages, including alcoholfree and low-alcohol counterparts

250 mg/kg 250 mg/kg

70 mg/kg 75 mg/kg 75 mg/kg 80 mg/kg 200 mg/kg 35 mg/kg 200 mg/kg 35 mg/kg 100 mg/kg 33 mg/kg 25 mg/kg Note 20 Note 20

ETHYL MALTOL ADI: 2 mg/kg bw Function: INS 637 637 Flavour Enhancer Food Food Category Cat. No. 05.1 Cocoa products and chocolate products, including imitations and chocolate substitutes 05.3 Chewing gum Max Level 1000 mg/kg 1000 mg/kg Notes

FERRIC AMMONIUM CITRATE ADI: 0.8 mg/kg bw Function: INS 381 381 Anticaking Agent Food Food Category Cat. No. 12.1 Salt 14.1.4 Water-based flavored drinks, including sport or electrolyte drinks Max Level 25 mg/kg 10 mg/kg Notes

FERROCYANIDES ADI: 0.025 mg/kg bw

Sodium Ferrocyanide Potassium Ferrocyanide Calcium Ferrocyanide Function: INS 535, 536, 538 535, 536, 538 Function: INS 535, 536, 538 535, 536, 538 GLUCONATES ADI: 50 mg/kg bw Sodium Gluconate Potassium Gluconate Calcium Gluconate Function: INS 576-578 576-578 578 578 576-578 578 576, 578 576-578 576-578 578 576-578 578 578 580 576, 577 576, 577

535 536 538 Max Level 20 mg/kg 20 mg/kg Notes Note 2 Note 2

Anticaking Agent Food Food Category Cat. No. 12.1 Salt 12.2 Herbs, spices, seasonings (including salt substitutes) and condiments Miscellaneous Food Food Category Cat. No. 12.1 Salt 12.2 Herbs, spices, seasonings (including salt substitutes) and condiments

Max Level 20 mg/kg 20 mg/kg

Notes Note 2 Note 2

576 577 578 Max Level GMP GMP 200 mg/kg GMP GMP 250 mg/kg GMP GMP GMP GMP GMP GMP 8000 mg/kg 500 mg/kg GMP GMP Note 1 Note 1 Note 1 Note 1 Note 23 Note 1 Notes

Acidity Regulator Food Food Category Cat. No. 01.7 Dairy-based desserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt) 02.4 Fat-based desserts (excluding dairybased desserts) 04.1.2.5 Jams, jellies, marmelades 04.1.2.6 Fruit-based spreads other than 4.1.2.5 (e.g., chutney) 04.1.2.9 Fruit-based desserts, including fruitflavoured water-based desserts 04.2.2.3 Vegetables in vinegar, oil or brine 05.2 Sugar-based confectionery other than 5.1, 5.3 & 5.4, including hard & soft candy, nougats, etc. 06.5 Cereal and starch based desserts (e.g., rice pudding, tapioca pudding) 07.2.2 Other fine bakery products (e.g., doughnuts, sweet rolls, scones & muffins) 07.2.2 Other fine bakery products (e.g., doughnuts, sweet rolls, scones & muffins) 10.4 Egg-based desserts (e.g., custard) 12.6 Sauces and like products 14.1.4 Water-based flavored drinks, including sport or electrolyte drinks 14.1.4 Water-based flavored drinks, including sport or electrolyte drinks 14.1.4.1 Carbonated water-based flavoured drinks 14.1.4.2 Non-carbonated water-based flavoured

578 Function: INS 578 578 578 578 576 578 578 Function: INS 576 577 578 Function: INS 578 578 578 578 578 Function: INS 578 578 578 577 578 576, 577 578

14.2.1 Adjuvant Food Cat. No. 01.3.2 01.7 04.1.2.9 07.0 08.1.1 11.4 14.2.1

drinks Beer and malt beverages Food Category Beverage whiteners Dairy-based desserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt) Fruit-based desserts, including fruitflavoured water-based desserts Bakery wares Fresh meat, poultry & game in whole pieces/cuts Table-top sweeteners, including those containing high-intensity sweeteners, other than 11.1-11.3 Beer and malt beverages

GMP Max Level 4000 mg/kg 45000 mg/kg 45000 mg/kg 17500 mg/kg GMP 100 mg/kg GMP Max Level 500 mg/kg 1000 mg/kg 8000 mg/kg Notes Notes Note 10 Note 10 Notes 10 Note 10 Note 17 Note 10

Flavour Enhancer Food Food Category Cat. No. 14.1.4 Water-based flavored drinks, including sport or electrolyte drinks 14.1.4 Water-based flavored drinks, including sport or electrolyte drinks 14.1.4 Water-based flavored drinks, including sport or electrolyte drinks Firming Agent Food Food Category Cat. No. 04.1.2.4 Canned or bottled (pasteurized) fruit 04.1.2.5 Jams, jellies, marmelades 04.1.2.9 Fruit-based desserts, including fruitflavoured water-based desserts 04.2.2.3 Vegetables in vinegar, oil or brine 04.2.2.4 Canned or bottled (pasteurized) vegetables Sequestrant Food Food Category Cat. No. 01.3.2 Beverage whiteners 01.7 Dairy-based desserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt) 04.1.2.9 Fruit-based desserts, including fruitflavoured water-based desserts 05.2 Sugar-based confectionery other than 5.1, 5.3 & 5.4, including hard & soft candy, nougats, etc. 07.0 Bakery wares 07.2.2 Other fine bakery products (e.g., doughnuts, sweet rolls, scones & muffins) 11.4 Table-top sweeteners, including those containing high-intensity sweeteners,

Max Level 350 mg/kg 200 mg/kg 45000 mg/kg 250 mg/kg 800 mg/kg

Notes Note 23 Note 23 Notes 10 Note 23

Max Level 4000 mg/kg 45000 mg/kg 45000 mg/kg GMP 17500 mg/kg GMP 100 mg/kg

Notes Note 10 Note 10 Notes 10

Note 10 Note 10

578 578

14.1.4 14.2.1

other than 11.1-11.3 Water-based flavored drinks, including sport or electrolyte drinks Beer and malt beverages

8000 mg/kg GMP

GLYCEROL ESTER OF WOOD ROSIN ADI: 25 mg/kg bw Function: INS 445 445 445 Function: INS 445 Adjuvant Food Cat. No. 05.3 14.1.4.1 14.1.4.2 Food Category Chewing gum Carbonated water-based flavoured drinks Non-carbonated water-based flavoured drinks Max Level GMP 100 mg/kg 100 mg/kg Notes Note 24 Note 25 Note 25

Miscellaneous Food Food Category Cat. No. 14.1.4 Water-based flavored drinks, sport or electrolyte drinks

Max Level including 100 mg/kg

Notes Note 2

ISOPROPYL CITRATES ADI: 14 mg/kg bw Function: INS 384 384 384 384 Function: INS 384 384 384 384 384 Carrier Solvent Food Food Category Cat. No. 02.1 Fats and oils essentially free from water 02.2.1.2 Margarine and similar products (e.g., buttermargarine blends) 14.1.4.1 Carbonated water-based flavoured drinks 14.1.4.2 Non-carbonated water-based flavoured drinks Sequestrant Food Food Category Cat. No. 02.1 Fats and oils essentially free from water 02.2.1.1 Butter and concentrated butter 02.2.1.2 Margarine and similar products (e.g., buttermargarine blends) 02.2.2 Emulsions containing less than 80% fat (e.g., minarine) 14.1.4 Water-based flavored drinks, including sport or electrolyte drinks Max Level GMP GMP GMP GMP Max Level 100 mg/kg 100 mg/kg GMP 100 mg/kg 200 mg/kg Notes Note 26 Note 26 Notes

MICROCRYSTALLINE WAX ADI: 20 mg/kg bw Function: INS 905ci Glazing Agent Food Food Category Cat. No. 05.3 Chewing gum Max Level 2000 mg/kg Notes

MINERAL OIL ADI: 20 mg/kg bw Function: INS 905a 905a 905a 905a Function: INS 905a 905a 905a 905a 905a 905a 905a Function: INS 905a Function: INS 905a 905a 905a 905a 905a 905a Adjuvant Food Cat. No. 04.2.2.3 12.3 14.2.1 14.2.3 Food Category Vegetables in vinegar, oil or brine Vinegars Beer and malt beverages Wines Max Level GMP GMP GMP GMP Max Level GMP 5000 mg/kg GMP 200 mg/kg 1000 mg/kg 950 mg/kg 950 mg/kg Note 11 Note 11 Notes Note 29 Note 30 Note 9 Note 30 Notes

Glazing Agent Food Food Category Cat. No. 04.1.1.2 Surface-treated fruit 04.1.2.2 Dried fruit 04.2.1.2 Surface-treated vegetables 06.1 Whole, broken or flaked grain, including rice 07.1.1 Breads and rolls 08.2.3 Processed meat, poultry & game products in whole pieces/cuts, frozen 08.3.3 Processed comminuted meat, poultry & game products, frozen Humectant Food Cat. No. 06.2 Food Category Flours and starches

Max Level 3000 mg/kg Max Level 200 mg/kg 200 mg/kg 1500 mg/kg 1000 mg/kg 1500 mg/kg 6000 mg/kg

Notes

Release Agent Food Food Category Cat. No. 04.1.2.2 Dried fruit 04.2.2.2 Dried vegetables 07.0 Bakery wares 10.2.3 Dried and/or heat coagulated products 12.8 Yeast 13.6 Food supplements

Notes

egg

MINERAL OIL (HIGH VISCOSITY) ADI: 20 mg/kg bw Function: INS 905a Function: INS 905a Glazing Agent Food Food Category Cat. No. 05.3 Chewing gum Release Agent Food Food Category Cat. No. 05.3 Chewing gum Max Level 30000 mg/kg Max Level 30000 mg/kg Notes Notes

MINERAL OIL (MEDIUM & LOW VISCOSITY, CLASS I) ADI: 1 mg/kg bw Function: INS 905a Function: INS 905a Glazing Agent Food Food Category Cat. No. 05.3 Chewing gum Release Agent Food Food Category Cat. No. 05.3 Chewing gum Max Level 20000 mg/kg Max Level 20000 mg/kg Notes Notes

MINERAL OIL (MEDIUM & LOW VISCOSITY, CLASSES II &III) ADI: 0.01 mg/kg bw Function: INS 905a Miscellaneous Food Food Category Cat. No. 05.3 Chewing gum Max Level 10000 mg/kg Notes Note 2

OXYSTEARIN ADI: 25 mg/kg bw Function: INS 387 Function: INS 387 387 Function: INS 387 Function: INS 387 Antifoaming Agent Food Food Category Cat. No. 14.1.4 Water-based flavored drinks, including sport or electrolyte drinks Crystallization Inhibitor Food Food Category Cat. No. 02.1 Fats and oils essentially free from water 12.6.1 Emulsified sauces (e.g., mayonnaise, salad dressing) Release Agent Food Food Category Cat. No. 02.1.2 Vegetable oils and fats Sequestrant Food Food Category Cat. No. 14.1.4 Water-based flavored drinks, including sport or electrolyte drinks Max Level 250 mg/kg Notes

Max Level 1250 mg/kg GMP

Notes

Max Level 1250 mg/kg Max Level 250 mg/kg

Notes

Notes

PHOSPHATES ADI: 70 mg/kg bw

Orthophosphoric Add Monosodium Orthophosphate Disodium Orthophosphate Trisodium Orthophosphate Monopotassium Orthophosphate Dipotassium Orthophosphate Tripotassium Orthophosphate Monocalcium Orthophosphate Dicalcium Orthophosphate Tricalcium Orthophosphate Monoammonium Orthophosphate Diammonium Orthophosphate Monomagnesium Orthophosphate Dimagnesium Orthophosphate Trimagnesium Orthophosphate Disodium Diphosphate Trisodium Diphosphate Tetrasodium Diphosphate Dipotassium Diphosphate Tetrapotassium Diphosphate Dicalcium Diphosphate Calcium Dihydrogen Diphosphate Dimagnesium Diphosphate Pentasodium Triphosphate Pentapotassium Triphosphate Sodium Polyphosphate Potassium Polyphosphate Sodium Calcium Polyphosphate Calcium Polyphosphates Bone Phosphate Ammonium Polyphosphates Function: INS 341i-iii 341i,ii 341iii; 343iii 341i-iii 450iii 341i-iii 341iii 339iii; 340iii 341iii; 343iii 341i-iii 341i-iii

338 339i 339ii 339iii 340i 340ii 340iii 341i 341ii 341iii 342i 342ii 343i 343ii 343iii 450i 450ii 450iii 450iv 450v 450vi 450vii 450viii 451i 451ii 452i 452ii 452iii 452iv 542 452v Max Level 1500 mg/kg 2500 mg/kg 10000 mg/kg 7000 mg/kg 20000 mg/kg 7000 mg/kg 10000 mg/kg 50000 mg/kg 10000 mg/kg based 20000 mg/kg 7000 mg/kg Note 31 Notes 1 & 31 Note 1 & 31 Notes Note 31 Note 31 Notes 1 & 31

Anticaking Agent Food Food Category Cat. No. 01.3.1 Condensed milk (plain) 01.5.1 Milk powder and cream powder 01.5.1 Milk powder and cream powder 01.7 01.7 04.1.2.9 05.1.1 05.3 05.3 06.2 06.5 Dairy-based desserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt) Dairy-based desserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt) Fruit-based desserts, including fruit-flavoured water-based desserts Cocoa mixes (powders and syrups) Chewing gum Chewing gum Flours and starches Cereal and starch

450iii 341iii 341iii

06.5 07.1.3 11.1

341i 341iii 341i,ii 341iii 341iii 341iii 341iii 341iii Function: INS 339iii 338; 339i,ii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 340iii; 341iii; 452i,ii,iv 338; 339i,ii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 339iii 338 338; 339i,ii; 340i-iii; 341i,ii; 450i-viii; 451i,ii; 452iii,iv

11.2 11.2 12.1 12.1 12.2 12.5.2 14.1.1.2 14.1.4.3

desserts (e.g., rice pudding, tapioca pudding) Cereal and starch based desserts (e.g., rice pudding, tapioca pudding) Other ordinary bakery products (e.g., bagels, pita, English muffins) White & semi-white sugar, fructose, glucose, xylose; sugar solutions & syrups; (partially) inverted sugars Other sugars and syrups (e.g., brown sugar, maple syrup) Other sugars and syrups (e.g., brown sugar, maple syrup) Salt Salt Herbs, spices, seasonings (including salt substitutes) and condiments Mixes for soups and broths Table waters and soda waters Concentrates (liquid or solid) for water-based flavoured drinks

2205 mg/kg 25000 mg/kg 1500 mg/kg

Note 1

3658 mg/kg 1500 mg/kg 10000 mg/kg 20000 mg/kg 200 mg/kg 15000 mg/kg 2000 mg/kg 25000 mg/kg Note 31

Acidity Regulator Food Food Category Cat. No. 01.1 Milk and dairy-based drinks 01.1.1.1 Milk including sterilized and UHT goats milk

Max Level 2000 mg/kg 1000 mg/kg

Notes Note 31

01.1.1.2 01.1.2

Buttermilk (plain) Dairy based drinks, chocolate and malt flavoured

2000 mg/kg 2000 mg/kg

Note 31 Note 31

01.2 01.2.1 01.3.1

Chocolate, mixed dairy product Milk, acidified Condensed milk (plain)

2000 mg/kg GMP 1500 mg/kg

Note 31

339iii 339iii; 341iii; 452i,ii,iv 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 339iii 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i,ii; 340i-iii; 341i,ii; 450ii-viii; 451i,ii; 452iii,v 339iii; 341iii; 450i; 452i,ii,iv 339iii 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 339iii 339iii 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338;

01.3.1 01.3.1 01.3.2

Condensed milk (plain) Condensed milk (plain) Beverage whiteners

2000 mg/kg 3000 mg/kg 50000 mg/kg

Note 32 Notes 2 & 31

01.4.2

Sterilized, UHT, whipping or whipped and reduced fat creams

5000 mg/kg

Notes 2 & 31

01.4.3 01.4.4

Clotted cream Cream analogues

2000 mg/kg 5000 mg/kg

Notes 2 & 31

01.5.1

Milk powder and cream powder

2500 mg/kg

Note 31

01.5.1

Milk powder and cream powder

5000 mg/kg

01.5.2 01.6.1

Milk and cream analogues Unripened cheese

powder

2000 mg/kg 2000 mg/kg Notes 2 & 31

01.6.2 01.6.3 01.6.4

Ripened cheese Whey cheese Processed cheese

2000 mg/kg 2000 mg/kg 20000 mg/kg

Notes 2 & 31

01.6.5

Cheese analogues

20000 mg/kg

Notes 2 & 31

339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 339iii 338; 339i,ii; 340i-iii; 341i-iii; 342i,ii 338; 340i-ii; 341i-iii; 342i,ii 339i-iii 338; 339i,ii; 340i-iii; 341i-iii; 342i,ii 338; 339i,ii; 340i-iii; 341i-iii; 342i,ii 339iii 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 342i,ii 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 342i,ii

01.7

Dairy-based desserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt)

3000 mg/kg

Notes 2 & 31

01.8 02.1

Whey and whey products, excluding whey cheese Fats and oils essentially free from water

2000 mg/kg 100 mg/kg

02.2.1.1

Butter and concentrated butter

100 mg/kg

02.2.1.1 02.2.1.2

Butter and concentrated butter Margarine and similar products (e.g., butter-margarine blends)

2000 mg/kg 100 mg/kg

02.2.2

Emulsions containing less than 80% fat (e.g., minarine)

100 mg/kg

02.2.2 02.3

Emulsions containing less than 80% fat (e.g., minarine) Fat emulsions other than 2.2, including mixed and/or flavoured products based on fat emulsions

GMP 5000 mg/kg Note 31

02.3 02.4

Fat emulsions other than 2.2, including mixed and/or flavoured products based on fat emulsions Fat-based desserts (excluding dairy-based desserts)

100 mg/kg 3000 mg/kg Notes 2 & 31

02.4

Fat-based desserts (excluding dairy-based desserts)

100 mg/kg

338; 450i-viii; 451i,ii; 452iii-v 339i-iii; 340i-iii; 341i-iii; 452i,ii 338 339ii; 340i; 450iii; 452i 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450ii,iv-viii; 451i,ii; 452i-v 450i,iii 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338 338 338

03.0

Edible ices, including sherbet and sorbet Edible ices, including sherbet and sorbet Jams, jellies, marmelades Jams, jellies, marmelades

1000 mg/kg

Note 31

03.0

2000 mg/kg

Note 31

04.1.2.5 04.1.2.5

1200 mg/kg GMP

04.1.2.9

Fruit-based desserts, including fruit-flavoured water-based desserts

3000 mg/kg

Notes 2 & 31

04.2.1.2

Surface-treated vegetables

4000 mg/kg

Notes 2 & 31

04.2.2.1

Frozen vegetables

5 mg/kg

Note 31

04.2.2.1 04.2.2.2

Frozen vegetables Dried vegetables

100 mg/kg 5 mg/kg

Note 31 Note 31

05.1.1 05.1.2 05.1.3

338 338; 339i-iii; 340i-iii; 341i-iii;

05.1.4 05.2

Cocoa mixes (powders and syrups) Cocoa-based spreads, including fillings Cocoa and chocolate products other than 5.1.1, 5.1.2 & 5.1.4 (e.g., milk chocolate bar, chocolate flakes) Imitation chocolate, chocolate substitute products Sugar-based confectionery other than 5.1, 5.3 & 5.4, including hard & soft candy, nougats, etc.

5000 mg/kg 2500 mg/kg 2500 mg/kg

Note 31

2500 mg/kg 5000 mg/kg Notes 2 & 31

450i-viii; 451i,ii; 452i-v 338 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338 338; 339i-iii; 340i-iii; 341i-iii; 450ii-viii; 451i,ii; 452i-v 341i; 450i 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v

05.3 05.3

Chewing gum Chewing gum

10000 mg/kg GMP

Note 31

05.4 06.2

Decorations (e.g., for fine bakery wares), toppings (non-fruit) and sweet sauces Flours and starches

5000 mg/kg 20000 mg/kg

Notes 31 & 34 Note 31

06.2 06.3

Flours and starches Breakfast cereals, rolled oats

including

45000 mg/kg 5000 mg/kg

Notes 2 & 31

06.4

Pastas and noodles

2000 mg/kg

Note 31

06.5

Cereal and starch based desserts (e.g., rice pudding, tapioca pudding)

3000 mg/kg

Notes 2 & 31

06.6

Batters (e.g., for breading or batters for fish or poultry)

5000 mg/kg

Notes 2 & 31

07.1.1

Breads and rolls

20000 mg/kg

Notes 2 & 31

341i-iii 341i-iii 341i-iii 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338 339i-iii; 340i,ii; 450i,iii,v; 451ii; 452ii 338; 340iii; 450ii,iv,viviii; 451i; 452i,iii-v 339i-iii; 340i,ii; 450i,iii,v; 451ii; 452ii 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 450iii,v; 451i,ii;

07.1.2 07.1.3 07.1.4 07.2

Crackers, excluding sweet crackers Other ordinary bakery products (e.g., bagels, pita, English muffins) Bread-type products, including bread stuffing and bread crumbs Fine bakery wares

5000 mg/kg 5000 mg/kg 5000 mg/kg 20000 mg/kg

Note 31 Note 31 Note 31 Notes 2 & 31

08.1 08.1.2

Fresh meat, poultry & game Fresh comminuted meat, poultry & game

GMP 5000 mg/kg

08.2

Processed meat, poultry & game products in whole pieces/cuts

4000 mg/kg

Notes 11 &31

08.2

Processed meat, poultry & game products in whole pieces/cuts

5000 mg/kg

08.3

Processed comminuted poultry & game products

meat,

5000 mg/kg

Note 31

08.4 09.2.1

Edible casings (e.g., sausage casings) Frozen fish, fish fillets & fish products, including mollusks, crustaceans & echinoderms

GMP 5000 mg/kg Notes 2 & 31

09.2.4

Cooked and/or fried fish & fish products, including mollusks, crustaceans & echinoderms

5000 mg/kg

Notes 2 & 31

09.3.2

Fish & fish products, including mollusks, crustaceans &

5000 mg/kg

Note 31

452i,ii 338, 450i 09.4

339i-iii; 340i-iii; 341i-iii; 450ii-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 451ii 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 339ii,iii; 340ii,iii; 450i,iii,v 338; 339i-iii; 340i-iii; 341i,ii; 450i-viii;

09.4

echinoderms, pickled and/or in brine Fully preserved, including canned or fermented, fish & fish products, including mollusks, crustaceans & echinoderms Fully preserved, including canned or fermented, fish & fish products, including mollusks, crustaceans & echinoderms Liquid egg products

5000 mg/kg

Note 31

1000 mg/kg

Note 31

10.2.1

10000 mg/kg

Notes 2 & 31

10.4

Egg-based custard)

desserts

(e.g.,

3000 mg/kg

Notes 2 & 31

11.2

Other sugars and syrups (e.g., brown sugar, maple syrup)

10000 mg/kg

Notes 2 & 31

12.1

Salt

10000 mg/kg

Notes 2 & 31

12.4 12.5.1

Mustards Ready-to-eat soups and broths, including canned, bottled and frozen

3000 mg/kg 3000 mg/kg

Note 31

12.5.1 12.5.2

Ready-to-eat soups and broths, including canned, bottled and frozen Mixes for soups and broths

1000 mg/kg 3000 mg/kg

Note 31 Note 31

451i,ii; 452i-v 341iii 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338

12.5.2 12.6

Mixes for soups and broths Sauces and like products

15000 mg/kg 5000 mg/kg

Notes 2 & 31

12.7

338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 343iii 338; 340i; 341ii; 450i,ii,iv,viviii; 451i,ii; 452i-v 339i; 340ii; 341i 339ii,iii; 450iii,v 340iii 341iii 338 339i; 342i; 450vi 339ii; 450i,iii,v 339iii

12.9

Salads (e.g., macaroni salad, potato salad) & sandwich spreads (excluding cocoa- & nutbased spreads) Protein products

GMP

20000 mg/kg

Notes 2 & 31

13.0

Foodstuffs intended for particular nutritional use

5000 mg/kg

Notes 2 & 31

13.1 14.1.1.2

Infant formulae and follow-on formulae Table waters and soda waters

GMP 500 mg/kg Note 31

14.1.1.2 14.1.1.2 14.1.1.2 14.1.1.2 14.1.4 14.1.4 14.1.4 14.1.4.

Table waters and soda waters Table waters and soda waters Table waters and soda waters Table waters and soda waters Water-based flavored drinks, including sport or electrolyte drinks Water-based flavored drinks, including sport or electrolyte drinks Water-based flavored drinks, including sport or electrolyte drinks Water-based flavored drinks, including sport or electrolyte drinks

2000 mg/kg 2000 mg/kg 1000 mg/kg 2000 mg/kg 1200 mg/kg 500 mg/kg 500 mg/kg 1000 mg/kg

340i 340ii; 341i 340iii 341iii 452ii 343i-iii 343i-iii 343i-iii 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 342i,ii 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii;

14.1.4 14.1.4 14.1.4 14.1.4 14.1.4 14.1.4.1 14.1.4.2 14.1.4.3 14.1.5

Water-based flavored drinks, including sport or electrolyte drinks Water-based flavored drinks, including sport or electrolyte drinks Water-based flavored drinks, including sport or electrolyte drinks Water-based flavored drinks, including sport or electrolyte drinks Water-based flavored drinks, including sport or electrolyte drinks Carbonated water-based flavoured drinks Non-carbonated water-based flavoured drinks Concentrates (liquid or solid) for water-based flavoured drinks Coffee, coffee substitutes, tea, herbal infusions & other hot cereal beverages, excluding cocoa

500 mg/kg 2000 mg/kg 1000 mg/kg 3000 mg/kg 3000 mg/kg GMP GMP GMP 2000 mg/kg Notes 2 & 31

14.2.1

Beer and malt beverages

1000 mg/kg

Note 31

14.2.1 14.2.2

Beer and malt beverages Cider and perry

GMP 2000 mg/kg

Notes 2 & 31

14.2.3

Wines

1000 mg/kg

Notes 2 & 31

14.2.4

Fruit wine

1000 mg/kg

Notes 2 & 31

452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 339i-iii; 340i-iii 339i; 340i; 341iii; 450iii,v Function: INS 339iii; 341iii 339i; 451i 339i-iii; 340ii; 450i,iii; 451i; 452i 338 343ii 343ii 338 338; 339i,ii; 451i 339i 342ii 342ii 451i 342i,ii

14.2.5

Mead

1000 mg/kg

Notes 2 & 31

14.2.6

Spirituous beverages

1000 mg/kg

Notes 2 & 31

15.1

Snacks - potato, cereal, flour or starch based (from roots & tubers, pulses & legumes)

5000 mg/kg

Note 31

15.2 16.0

Processed nuts, including coated nuts and nut mixtures (with, e.g., dried fruit) Composite foods (e.g., casseroles, mincemeat) - foods that could not be placed in categories 1-15 Food Category Lard, tallow, fish oil, and other animal fats Flours and starches Fresh meat, poultry & game in whole pieces/cuts

5000 mg/kg 1000 mg/kg Note 31

Adjuvant Food Cat. No. 02.1.3 06.2 08.1.1

Max Level GMP 400 mg/kg GMP

Notes Note 33 Note 35 Note 17

12.9 14.1.1.2 14.1.4 14.2.1 14.2.1 14.2.1 14.2.1 14.2.1 14.2.1 14.2.3.2

Protein products Table waters and soda waters Water-based flavored drinks, including sport or electrolyte drinks Beer and malt beverages Beer and malt beverages Beer and malt beverages Beer and malt beverages Beer and malt beverages Beer and malt beverages Sparkling and semi-sparkling

GMP 500 mg/kg 500 mg/kg GMP GMP 400 mg/kg GMP GMP 4000 mg/kg 960 mg/kg

Note 37

Note 9 Note 5 Note 35 Note 38 Note 38 Note 35 Note 39

wine Function: INS 339i,ii; 340i,ii; 450i,iii,v; 451i,ii; 452i Function: INS 341i 341i-iii 341i 341i Function: INS 341i-iii 341i 341iii Function: INS 339i 339i,ii; 340i,ii; 450i,iii,v; 451i,ii; 452i 339i; 340i; 450i,iii,v; 451i,ii; 452i 339ii; 340ii; 452ii 339iii; 340iii; 450iv 339i,ii; 340i,ii; 450i,iii,v; 451i,ii; 452i Flavour Enhancer Food Food Category Cat. No. 08.2 Processed meat, poultry & game products in whole pieces/cuts Max Level 5000 mg/kg Notes

Firming Agent Food Food Category Cat. No. 04.1.2.5 Jams, jellies, marmelades 04.1.2.9 Fruit-based desserts, including fruit-flavoured water-based desserts 04.2.2.4 Canned or bottled (pasteurized) vegetables 07.2.3 Mixes for fine bakery wares (e.g., cakes, pancakes) Flour Treatment Agent Food Food Category Cat. No. 06.2 Flours and starches 07.1.1 Breads and rolls 07.1.1 Breads and rolls Humectant Food Cat. No. 05.1.2 08.2.1 Food Category Cocoa-based spreads, including fillings Processed meat, poultry & game products in whole pieces/cuts, non-heat treated Processed meat, poultry & game products in whole pieces/cuts, heat treated Processed meat, poultry & game products in whole pieces/cuts, heat treated Processed meat, poultry & game products in whole pieces/cuts, heat treated Processed meat, poultry & game products in whole pieces/cuts, frozen

Max Level GMP 3000 mg/kg 800 mg/kg 460 mg/kg

Notes Note 31 Note 23

Max Level 20000 mg/kg 75000 mg/kg GMP Max Level 1000 mg/kg 5000 mg/kg

Notes Note 31 Note 6

Notes

08.2.2

5000 mg/kg

08.2.2 08.2.2 08.2.3

7000 mg/kg 3000 mg/kg 5000 mg/kg

Note 31 Note 31

339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 450i 339i; 340i; 341iii; 450iii,v; 451i,ii; 452i 339ii,iii; 340ii,iii; 341i,ii; 450i,ii,iv,viviii; 452ii-v 339i; 340i; 341iii; 450iii,v; 451i,ii; 452i 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 339i-iii; 340i-iii; 341i-iii; 450ii,iv-viii; 451i,ii; 452i-v 450i,iii

08.3

Processed comminuted poultry & game products

meat,

5000 mg/kg

Note 31

09.1.1 09.2.1

Fresh fish Frozen fish, fish fillets & fish products, including mollusks, crustaceans & echinoderms

GMP 10000 mg/kg

Note 31

09.2.1

Frozen fish, fish fillets & fish products, including mollusks, crustaceans & echinoderms

5000 mg/kg

Note 31

09.2.2

Frozen battered fish, fish fillets & fish products, including mollusks, crustaceans & echinoderms

10000 mg/kg

Note 31

09.2.4

Cooked and/or fried fish & fish products, including mollusks, crustaceans & echinoderms

5000 mg/kg

Note 31

09.4

Fully preserved, including canned or fermented, fish & fish products, including mollusks, crustaceans & echinoderms Fully preserved, including canned or fermented, fish & fish products, including mollusks, crustaceans & echinoderms Table waters and soda waters Water-based flavored drinks, including sport or electrolyte drinks Water-based flavored drinks, including sport or electrolyte drinks Water-based flavored drinks, including sport or electrolyte drinks Food Category

1000 mg/kg

Note 31

09.4

5000 mg/kg

Note 31

339ii,iii; 450iii,v 339ii; 450i,iii,v 339iii 452ii

14.1.1.2 14.1.4 14.1.4 14.1.4

2000 mg/kg 500 mg/kg 1000 mg/kg 3000 mg/kg

Function: INS

Miscellaneous Food Cat. No.

Max Level

Notes

338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v

01.1.1.1

Milk including sterilized and UHT goats milk

1000 mg/kg

Notes 2 & 31

01.1.2

Dairy-based drinks, flavoured and/or fermented (e.g., chocolate milk, cocoa, eggnog)

2000 mg/kg

Notes 2 & 31

01.2.1.2

Fermented milks, after fermentation

heat-treated

1000 mg/kg

Note 2

01.3.1

Condensed milk (plain)

1500 mg/kg

Notes 2 & 31

01.3.2

Beverage whiteners

50000 mg/kg

Notes 2 & 31

01.4.1

Pasteurized cream

5000 mg/kg

Note 2

01.4.2

Sterilized, UHT, whipping or whipped and reduced fat creams

5000 mg/kg

Notes 2 & 31

01.4.4

Cream analogues

5000 mg/kg

Notes 2 & 31

338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 339i-iii 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii;

01.5.1

Milk powder and cream powder

2500 mg/kg

Notes 2 & 31

01.6.1

Unripened cheese

2000 mg/kg

Notes 2 & 31

01.6.4

Processed cheese

20000 mg/kg

Notes 2 & 31

01.6.5

Cheese analogues

20000 mg/kg

Notes 2 & 31

01.7

Dairy-based desserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt)

3000 mg/kg

Notes 2 & 31

02.4

Fat-based desserts (excluding dairy-based desserts)

3000 mg/kg

Notes 2 & 31

03.0

Edible ices, including sherbet and sorbet

1000 mg/kg

Notes 2 & 31

04.1.2.5 04.1.2.9

Jams, jellies, marmelades Fruit-based desserts, including fruit-flavoured water-based desserts

1250 mg/kg 3000 mg/kg

Note 2 Notes 2 & 31

452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii;

04.2.1.2

Surface-treated vegetables

4000 mg/kg

Notes 2 & 31

04.2.2.1

Frozen vegetables

5000 mg/kg

Note 2

04.2.2.2

Dried vegetables

5000 mg/kg

Note 2

04.2.2.3

Vegetables in vinegar, oil or brine

5000 mg/kg

Note 2

04.2.2.4

Canned or bottled (pasteurized) vegetables

5000 mg/kg

Note 2

04.2.2.6

Vegetable, nut and seed pulps and preparations other than 4.2.2.5

5000 mg/kg

Note 2

04.2.2.8

Cooked or fried vegetables

5000 mg/kg

Note 2

05.2

Sugar-based confectionery other than 5.1, 5.3 & 5.4, including hard & soft candy, nougats, etc.

5000 mg/kg

Notes 2 & 31

452i-v 339i 340i,ii; 450i 341i-iii 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i,ii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 339ii 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338;

05.3 05.3 05.3 06.2

Chewing gum Chewing gum Chewing gum Flours and starches

20000 mg/kg 50000 mg/kg GMP 20000 mg/kg

Note 2 Note 2 Note 2 Notes 2 & 31

06.3

Breakfast rolled oats

cereals,

including

5000 mg/kg

Notes 2 & 31

06.4

Pastas and noodles

2000 mg/kg

Note 2

06.4 06.5

Pastas and noodles Cereal and starch based desserts (e.g., rice pudding, tapioca pudding)

10000 mg/kg 3000 mg/kg

Note 2 Notes 2 & 31

06.6

Batters (e.g., for breading or batters for fish or poultry)

5000 mg/kg

Notes 2 & 31

07.1.1

Breads and rolls

20000 mg/kg

Notes 2 & 31

07.2

Fine bakery wares

20000 mg/kg

Notes 2 & 31

08.1

Fresh meat, poultry & game

4000 mg/kg

Note 2

339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338;

08.2.1

Processed meat, poultry & game products in whole pieces/cuts, non-heat treated

5000 mg/kg

Note 2

08.2.2

Processed meat, poultry & game products in whole pieces/cuts, heat treated

5000 mg/kg

Note 2

08.2.3

Processed meat, poultry & game products in whole pieces/cuts, frozen

5000 mg/kg

Note 2

08.3.1

Processed comminuted meat, poultry & game products, nonheat treated

5000 mg/kg

Note 2

08.3.2

Processed comminuted meat, poultry & game products, heat treated

5000 mg/kg

Note 2

08.3.3

Processed comminuted meat, poultry & game products, frozen

4000 mg/kg

Notes 2 & 11

08.4

Edible casings (e.g., sausage casings)

4000 mg/kg

Note 2

09.2.1

Frozen fish, fish fillets & fish

5000 mg/kg

Notes 2 & 31

339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 339i; 340i 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii;

products, including mollusks, crustaceans & echinoderms

09.2.4

Cooked and/or fried fish & fish products, including mollusks, crustaceans & echinoderms

5000 mg/kg

Notes 2 & 31

09.3.4

Semi-preserved fish & fish products, including mollusks, crustaceans & echinoderms other than 9.3.1-9.3.3

1000 mg/kg

Note 2

09.4

Fully preserved, including canned or fermented, fish & fish products, including mollusks, crustaceans & echinoderms

1000 mg/kg

Notes 2 & 31

10.2.1

Liquid egg products

10000 mg/kg

Notes 2 & 31

10.2.2 10.4

Frozen egg products Egg-based custard) desserts (e.g.,

5000 mg/kg 3000 mg/kg

Note 2 Notes 2 & 31

11.2

Other sugars and syrups (e.g., brown sugar, maple syrup)

10000 mg/kg

Notes 2 & 31

12.1

Salt

10000 mg/kg

Notes 2 & 31

452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338 339i-iii; 340i-iii; 341i-iii 450i-viii 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii;

12.2

Herbs, spices, seasonings (including salt substitutes) and condiments

10000 mg/kg

Note 2

12.5

Soups and broths

3000 mg/kg

Notes 2 & 31

12.6

Sauces and like products

5000 mg/kg

Notes 2 & 31

12.9

Protein products

20000 mg/kg

Notes 2 & 31

13.1 13.2 13.2 13.3

Infant formulae and follow-on formulae Foods for young children (weaning foods) Foods for young children (weaning foods) Dietetic foods intended for special medical purposes

22 mg/100 1000 mg/kg 5000 mg/kg 5000 mg/kg

Note 2 Note 2 Notes 2 & 31 Note 2

13.4

Dietetic formulae for slimming purposes and weight reduction

5000 mg/kg

Note 2

13.5

Dietetic foods other than 13.113.4

5000 mg/kg

Note 2

452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338 339i-iii 340i-iii 341i-iii 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 341i-iii; 451i 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v

13.6

Food supplements

GMP

Note 2

14.1.4 14.1.4

Water-based flavored drinks, including sport or electrolyte drinks Water-based flavored drinks, including sport or electrolyte drinks

700 mg/kg 0.05 mg/kg

Note 2 Note 2

14.1.5

Coffee, coffee substitutes, tea, herbal infusions & other hot cereal beverages, excluding cocoa

2000 mg/kg

Notes 2 & 31

14.2.1

Beer and malt beverages

GMP

Note 2

14.2.2

Cider and perry

2000 mg/kg

Notes 2 & 31

14.2.3

Wines

1000 mg/kg

Notes 2 & 31

14.2.4

Fruit wine

1000 mg/kg

Notes 2 & 31

14.2.5

Mead

1000 mg/kg

Notes 2 & 31

338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v Function: INS 341i-iii; 450i-viii; 452i-v 341i-iii; 450i-viii; 452i-v 341i-iii; 450i-viii; 452i-v 341i-iii; 450i-viii; 452i-v 341i,ii; 450i 341i 341i 450i-viii Function: INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii;

14.2.6

Spirituous beverages

1000 mg/kg

Notes 2 & 31

15.0

Ready-to-eat savouries

5000 mg/kg

Note 2

16.0

Composite foods (e.g., casseroles, mincemeat) - foods that could not be placed in categories 1-15

10000 mg/kg

Notes 1 & 2

Raising Agent Food Food Category Cat. No. 06.2 Flours and starches 06.6 07.1.1 07.2 09.2.2 11.2 12.2 13.2 Batters (e.g., for breading or batters for fish or poultry) Breads and rolls Fine bakery wares Frozen battered fish, fish fillets & fish products, including mollusks, crustaceans & echinoderms Other sugars and syrups (e.g., brown sugar, maple syrup) Herbs, spices, seasonings (including salt substitutes) and condiments Foods for young children (weaning foods)

Max Level 20000 mg/kg 5000 mg/kg 20000 mg/kg 20000 mg/kg 1000 mg/kg 3658 mg/kg 9050 mg/kg 5000 mg/kg

Notes Note 31 Note 31 Note 31 Note 31 Notes 31 & 36

Note 2 Notes 2 & 31

Sequestrant Food Food Category Cat. No. 01.1.1.1 Milk including sterilized and UHT goats milk

Max Level 1000 mg/kg

Notes Notes 2 & 31

451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii;

01.1.2

Dairy-based drinks, flavoured and/or fermented (e.g., chocolate milk, cocoa, eggnog)

2000 mg/kg

Notes 2 & 31

01.3.1

Condensed milk (plain)

1500 mg/kg

Notes 2 & 31

01.3.2

Beverage whiteners

50000 mg/kg

Notes 2 & 31

01.4.2

Sterilized, UHT, whipping or whipped and reduced fat creams

5000 mg/kg

Notes 2 & 31

01.4.4

Cream analogues

5000 mg/kg

Notes 2 & 31

01.5.1

Milk powder and cream powder

2500 mg/kg

Notes 2 & 31

01.6.1

Unripened cheese

2000 mg/kg

Notes 2 & 31

01.6.4

Processed cheese

20000 mg/kg

Notes 2 & 31

451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii;

01.6.5

Cheese analogues

20000 mg/kg

Notes 2 & 31

01.7

Dairy-based desserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt)

3000 mg/kg

Notes 2 & 31

02.3

Fat emulsions other than 2.2, including mixed and/or flavoured products based on fat emulsions

5000 mg/kg

Note 31

02.4

Fat-based desserts (excluding dairy-based desserts)

3000 mg/kg

Notes 2 & 31

03.0

Edible ices, including sherbet and sorbet

1000 mg/kg

Notes 2 & 31

04.1.2.9

Fruit-based desserts, including fruit-flavoured water-based desserts

3000 mg/kg

Notes 2 & 31

04.2.1.2

Surface-treated vegetables

4000 mg/kg

Notes 2 & 31

04.2.2.1

Frozen vegetables

5 mg/kg

Note 31

451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 339i 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 3401-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii;

04.2.2.2

Dried vegetables

5 mg/kg

Note 31

05.1.2 05.2

Cocoa-based spreads, including fillings Sugar-based confectionery other than 5.1, 5.3 & 5.4, including hard & soft candy, nougats, etc.

1000 mg/kg 5000 mg/kg Notes 2 & 31

05.3

Chewing gum

GMP

Note 31

06.2

Flours and starches

20000 mg/kg

Notes 2 & 31

06.3

Breakfast rolled oats

cereals,

including

5000 mg/kg

Notes 2 & 31

06.4

Pastas and noodles

2000 mg/kg

Note 31

06.5

Cereal and starch based desserts (e.g., rice pudding, tapioca pudding)

3000 mg/kg

Notes 2 & 31

06.6

Batters (e.g., for breading or batters for fish or poultry)

5000 mg/kg

Notes 2 & 31

341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii;

07.1.1

Breads and rolls

20000 mg/kg

Notes 2 & 31

07.2

Fine bakery wares

20000 mg/kg

Notes 2 & 31

08.2

Processed meat, poultry & game products in whole pieces/cuts

4000 mg/kg

Notes 11 &31

08.3

Processed comminuted poultry & game products

meat,

5000 mg/kg

Note 31

09.2.1

Frozen fish, fish fillets & fish products, including mollusks, crustaceans & echinoderms

5000 mg/kg

Notes 2 & 31

09.2.4

Cooked and/or fried fish & fish products, including mollusks, crustaceans & echinoderms

5000 mg/kg

Notes 2 & 31

09.4

Fully preserved, including canned or fermented, fish & fish products, including mollusks, crustaceans & echinoderms

1000 mg/kg

Notes 2 & 31

10.2.1

Liquid egg products

10000 mg/kg

Notes 2 & 31

341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 340i; 341ii;

10.4

Egg-based custard)

desserts

(e.g.,

3000 mg/kg

Notes 2 & 31

11.2

Other sugars and syrups (e.g., brown sugar, maple syrup)

10000 mg/kg

Notes 2 & 31

12.1

Salt

10000 mg/kg

Notes 2 & 31

12.5

Soups and broths

3000 mg/kg

Notes 2 & 31

12.6

Sauces and like products

5000 mg/kg

Notes 2 & 31

12.9

Protein products

20000 mg/kg

Notes 2 & 31

13.0

Foodstuffs intended for particular nutritional use

5000 mg/kg

Notes 2 & 31

14.1.1.2

Table waters and soda waters

500 mg/kg

Note 31

450i,ii,iv,viviii; 451i,ii; 452i-v 339ii,iii; 450iii,v 340iii 452i 339ii; 450i,iii,v 339iii 340i 340iii 452i 452ii 338 338 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii;

14.1.1.2 14.1.1.2 14.1.1.2 14.1.4 14.1.4 14.1.4 14.1.4 14.1.4 14.1.4 14.1.4.1 14.1.4.2 14.1.5

Table waters and soda waters Table waters and soda waters Table waters and soda waters Water-based flavored drinks, including sport or electrolyte drinks Water-based flavored drinks, including sport or electrolyte drinks Water-based flavored drinks, including sport or electrolyte drinks Water-based flavored drinks, including sport or electrolyte drinks Water-based flavored drinks, including sport or electrolyte drinks Water-based flavored drinks, including sport or electrolyte drinks Carbonated water-based flavoured drinks Non-carbonated water-based flavoured drinks Coffee, coffee substitutes, tea, herbal infusions & other hot cereal beverages, excluding cocoa

2000 mg/kg 1000 mg/kg 3000 mg/kg 500 mg/kg 1000 mg/kg 500 mg/kg 1000 mg/kg 3000 mg/kg 3000 mg/kg 700 mg/kg 700 mg/kg 2000 mg/kg Notes 2 & 31 Note 31

14.2.1

Beer and malt beverages

1000 mg/kg

Note 31

14.2.2

Cider and perry

2000 mg/kg

Notes 2 & 31

14.2.3

Wines

1000 mg/kg

Notes 2 & 31

451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v

14.2.4

Fruit wine

1000 mg/kg

Notes 2 & 31

14.2.5

Mead

1000 mg/kg

Notes 2 & 31

14.2.6

Spirituous beverages

1000 mg/kg

Notes 2 & 31

15.1

Snacks - potato, cereal, flour or starch based (from roots & tubers, pulses & legumes)

5000 mg/kg

Note 31

POLYDIMETHYLSILOXANE ADI: 1.5 mg/kg bw Function: INS 900a 900a 900a 900a 900a Function: INS 900a 900a 900a 900a 900a Anticaking Agent Food Food Category Cat. No. 05.1 Cocoa products and chocolate products, including imitations and chocolate substitutes 05.3 Chewing gum 06.4 Pastas and noodles 12.5 Soups and broths 14.1.4 Water-based flavored drinks, including sport or electrolyte drinks Antifoaming Agent Food Food Category Cat. No. 02.1 Fats and oils essentially free from water 02.2.1.2 Margarine and similar products (e.g., buttermargarine blends) 04.1.2.4 Canned or bottled (pasteurized) fruit 04.1.2.5 Jams, jellies, marmelades 04.1.2.6 Fruit-based spreads other than 4.1.2.5 (e.g., Max Level 10 mg/kg 1000 mg/kg 10 mg/kg 10 mg/kg 10 mg/kg Notes

Note 2

Max Level 10 mg/kg 10 mg/kg 10 mg/kg 30 mg/kg 10 mg/kg

Notes

Note 2 Note 2

900a 900a 900a 900a 900a 900a 900a 900a 900a 900a 900a 900a Function: INS 900a 900a 900a 900a 900a 900a 900a 900a 900a 900a 900a 900a 900a 900a 900a 900a

04.1.2.7 04.2.2.1 04.2.2.4 12.1 12.5 14.1.2.1 14.1.2.3 14.1.4.1 14.1.4.2 14.1.4.3 14.2.3.1 14.2.4

chutney) Candied fruit Frozen vegetables Canned or bottled (pasteurized) vegetables Salt Soups and broths Canned or bottled (pasteurized) fruit juice Concentrates (liquid or solid) for fruit juice Carbonated water-based flavoured drinks Non-carbonated water-based flavoured drinks Concentrates (liquid or solid) for waterbased flavoured drinks Still wine Fruit wine

110 mg/kg 10 mg/kg 10 mg/kg 10 mg/kg 10 mg/kg 10 mg/kg 10 mg/kg 10 mg/kg 10 mg/kg 20 mg/kg 10 mg/kg 10 mg/kg Max Level 10 mg/kg 10 mg/kg 10 mg/kg 10 mg/kg 10 mg/kg 10 mg/kg 10 mg/kg 10 mg/kg 10 mg/kg 10 mg/kg 100 mg/kg 10 mg/kg 10 mg/kg 10 mg/kg GMP GMP

Note 27 Note 40 Note 2 Note 27 Note 2 Note 19

Note 19

Miscellaneous Food Food Category Cat. No. 02.1.2 Vegetable oils and fats 02.1.3 Lard, tallow, fish oil, and other animal fats 04.1.2.3 Fruit in vinegar, oil or brine 04.1.2.4 Canned or bottled (pasteurized) fruit 04.1.2.5 Jams, jellies, marmelades 04.1.2.6 Fruit-based spreads other than 4.1.2.5 (e.g., chutney) 04.2.2.3 Vegetables in vinegar, oil or brine 04.2.2.4 Canned or bottled (pasteurized) vegetables 04.2.2.5 Vegetable, nut and seed purees and spreads (e.g., peanut butter) 05.2 Sugar-based confectionery other than 5.1, 5.3 & 5.4, including hard & soft candy, nougats, etc. 05.3 Chewing gum 06.6 Batters (e.g., for breading or batters for fish or poultry) 12.5 Soups and broths 14.1.2 Fruit and vegetable juices 14.1.4 Water-based flavored drinks, including sport or electrolyte drinks 14.2.3.1 Still wine

Notes Note 2 Note 2 Note 2 Note 2 Note 2 Note 2 Note 2 Note 2 Note 2 Note 2 Note 2 Note 2 Note 2 Note 2 Note 2 Note 2

POLYETHYLENE GLYCOL ADI: 10 mg/kg bw Function: INS 1521 1521 1521 Function: INS Adjuvant Food Cat. No. 04.1.1.2 05.3 13.6 Food Category Surface-treated fruit Chewing gum Food supplements Food Category Max Level GMP 20000 mg/kg GMP Max Level Notes Note 16 Notes 16 & 41 Notes

Antifoaming Agent Food Cat. No.

1521 Function: INS 1521 1521

04.1.1.2

Surface-treated fruit

GMP Max Level 20000 mg/kg 1000 mg/kg

Note 16 Notes

Carrier Solvent Food Food Category Cat. No. 05.3 Chewing gum 14.1.4 Water-based flavored drinks, including sport or electrolyte drinks Flavour Enhancer Food Food Category Cat. No. 11.4 Table-top sweeteners, including those containing high-intensity sweeteners, other than 11.1-11.3 Glazing Agent Food Food Category Cat. No. 13.6 Food supplements Release Agent Food Food Category Cat. No. 13.6 Food supplements

Function: INS 1521

Max Level GMP

Notes

Function: INS 1521 Function: INS 1521

Max Level GMP Max Level GMP

Notes Notes 16& 41 Notes Notes 16& 41

POLYGLYCEROL ESTERS OF FATTY ACIDS ADI: 25 mg/kg bw Function: INS 475 475 Function: INS 475 Adjuvant Food Cat. No. 02.1.2 12.6.1 Food Category Vegetable oils and fats Emulsified sauces (e.g., mayonnaise, salad dressing) Max Level GMP GMP Notes Note 25 Note 25

Crystallization Inhibitor Food Food Category Cat. No. 12.6.1 Emulsified sauces (e.g., mayonnaise, salad dressing)

Max Level GMP

Notes Note 25

POLYSORBATES ADI: 25 mg/kg bw Polyoxyethylene (20) Sorbitan Monolaurate Polyoxyethylene (20) Sorbitan Monooleate Polyoxyethylene (20) Sorbitan Monopalmitate Polyoxyethylene (20) Sorbitan Monostearate Polyoxyethylene (20) Sorbitan Tristearate Function: INS Adjuvant Food 432 433 434 435 436 Max Level Notes

Food Category

435 433 435 433 433 435 433 433 433 433 435 Function: INS 433 433 Function: INS 435 Function: INS 435

Cat. No. 01.7 04.1.2.7 04.1.2.7 04.2.2.3 04.2.2.4 05.4 08.1.1 12.1 12.6.2 13.6 14.1.4.3

Dairy-based desserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt) Candied fruit Candied fruit Vegetables in vinegar, oil or brine Canned or bottled (pasteurized) vegetables Decorations (e.g., for fine bakery wares), toppings (non-fruit) and sweet sauces Fresh meat, poultry & game in whole pieces/cuts Salt Non-emulsified sauces (e.g., ketchup, cheese sauce, cream sauce, brown gravy) Food supplements Concentrates (liquid or solid) for water-based flavoured drinks

5000 mg/kg 820 mg/kg 36000 mg/kg 500 mg/kg 30 mg/kg 2000 mg/kg 175 mg/kg 10 mg/kg 50 mg/kg 475 mg/kg 45000 mg/kg

Notes 1 & 43 Note 16 Notes 1, 16 & 43 Note 16 Notes 3 &16

Note 17 Note 44 Note 43 Note 16 Note 43

Antifoaming Agent Food Food Category Cat. No. 01.6.1 Unripened cheese 12.8 Yeast Foaming Agent Food Food Category Cat. No. 14.1.4.3 Concentrates (liquid or solid) for water-based flavoured drinks Flour Treatment Agent Food Food Category Cat. No. 07.0 Bakery wares

Max Level 80 mg/kg 4 mg/kg Max Level 45000 mg/kg

Notes Note 42

Notes Note 43

Max Level 5000 mg/kg

Notes Note 6

POLYVINYLPYRROLIDONE ADI: 50 mg/kg bw Function: INS 1201 1201 1201 1201 1201 1201 Adjuvant Food Cat. No. 05.3 11.4 12.3 13.6 14.2.1 14.2.3 Food Category Chewing gum Table-top sweeteners, including those containing high-intensity sweeteners, other than 11.1-11.3 Vinegars Food supplements Beer and malt beverages Wines Max Level 10000 mg/kg GMP 40 mg/kg GMP 10 mg/kg 60 mg/kg Notes Note 45

Notes 2 & 45 Notes 22 & 46 Notes 22 & 46

Function: INS 1201 Function: INS 1201

Glazing Agent Food Food Category Cat. No. 04.1.1.2 Surface-treated fruit Miscellaneous Food Food Category Cat. No. 13.6 Food supplements

Max Level GMP Max Level GMP

Notes

Notes Notes 2 & 45

PROPYLENE GLYCOL ADI: 25 mg/kg bw Function: INS 1520 1520 1520 1520 Function: INS 1520 1520 1520 1520 1520 1520 1520 Function: INS 1520 1520 1520 1520 1520 Function: INS 1520 Anticaking Agent Food Food Category Cat. No. 04.2.2 Processed vegetables, nuts and seeds 05.0 Confectionery 12.2 Herbs, spices, seasonings (including salt substitutes) and condiments 15.2 Processed nuts, including coated nuts and nut mixtures (with, e.g., dried fruit) Adjuvant Food Cat. No. 01.7 04.2.2 05.0 08.1.1 12.2 14.2 15.2 Food Category Dairy-based desserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt) Processed vegetables, nuts and seeds Confectionery Fresh meat, poultry & game in whole pieces/cuts Herbs, spices, seasonings (including salt substitutes) and condiments Alcoholic beverages, including alcoholfree and low-alcohol counterparts Processed nuts, including coated nuts and nut mixtures (with, e.g., dried fruit) Max Level 50000 mg/kg 240000 mg/kg 970000 mg/kg 50000 mg/kg Notes Note 10 Note 10 Note 10 Note 10

Max Level 25000 mg/kg 50000 mg/kg 240000 mg/kg GMP 970000 mg/kg 50000 mg/kg 50000 mg/kg

Notes Note 10 Note 10 Note 10 Note 17 Note 10 Note 10 Note 10

Antifoaming Agent Food Food Category Cat. No. 01.7 Dairy-based desserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt) 04.2.2 Processed vegetables, nuts and seeds 05.0 Confectionery 14.2 Alcoholic beverages, including alcoholfree and low-alcohol counterparts 15.2 Processed nuts, including coated nuts and nut mixtures (with, e.g., dried fruit) Carrier Solvent Food Food Category Cat. No. 01.6.1 Unripened cheese

Max Level 25000 mg/kg 50000 mg/kg 240000 mg/kg 50000 mg/kg 50000 mg/kg

Notes Note 10 Note 10 Note 10 Note 10 Note 10

Max Level 5000 mg/kg

Notes Note 42

1520 1520 1520 1520 1520 1520 1520 1520 1520 1520 1520 1520 Function: INS 1520 1520 1520 1520 1520 1520 1520 1520 1520

01.7 04.2.2 05.0 05.2 05.3 06.4 09.2.5 12.2 12.4 14.1.4 14.2 15.2

Dairy-based desserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt) Processed vegetables, nuts and seeds Confectionery Sugar-based confectionery other than 5.1, 5.3 & 5.4, including hard & soft candy, nougats, etc. Chewing gum Pastas and noodles Smoked, dried, fermented and/or salted fish & fish prods, including mollusks, crustaceans & echinoderms Herbs, spices, seasonings (including salt substitutes) and condiments Mustards Water-based flavored drinks, including sport or electrolyte drinks Alcoholic beverages, including alcoholfree and low-alcohol counterparts Processed nuts, including coated nuts and nut mixtures (with, e.g., dried fruit)

25000 mg/kg 50000 mg/kg 240000 mg/kg 1000 mg/kg 30000 mg/kg 20000 mg/kg 20000 mg/kg 970000 mg/kg 15000 mg/kg 3000 mg/kg 50000 mg/kg 50000 mg/kg

Note 10 Note 10 Note 10

Note 10

Note 10 Note 10

Humectant Food Food Category Cat. No. 01.7 Dairy-based desserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt) 04.2.2 Processed vegetables, nuts and seeds 05.0 Confectionery 06.4 Pastas and noodles 09.2.5 Smoked, dried, fermented and/or salted fish & fish prods, including mollusks, crustaceans & echinoderms 12.2 Herbs, spices, seasonings (including salt substitutes) and condiments 14.1.4 Water-based flavored drinks, including sport or electrolyte drinks 14.2 Alcoholic beverages, including alcoholfree and low-alcohol counterparts 15.2 Processed nuts, including coated nuts and nut mixtures (with, e.g., dried fruit)

Max Level 25000 mg/kg 50000 mg/kg 240000 mg/kg 20000 mg/kg 20000 mg/kg 970000 mg/kg 3000 mg/kg 50000 mg/kg 50000 mg/kg

Notes Note 10 Note 10 Note 10

Note 10

Note 10 Note 10

PROPYLENE GLYCOL ALGINATE ADI: 70 mg/kg bw Function: INS 405 Adjuvant Food Cat. No. 12.6.1 Food Category Emulsified sauces (e.g., mayonnaise, salad dressing) Max Level 1200 mg/kg Notes

QUILLAIA EXTRACT ADI: 5 mg/kg bw

Function: INS 999 Function: INS 999 SACCHARIN

Foaming Agent Food Food Category Cat. No. 14.1.4 Water-based flavored drinks, including sport or electrolyte drinks Miscellaneous Food Food Category Cat. No. 14.1.4 Water-based flavored drinks, including sport or electrolyte drinks

Max Level 1500 mg/kg

Notes

Max Level GMP

Notes Note 2

ADI: 5 mg/kg bw Function: INS 954 954 954 954 954 Flavour Enhancer Food Food Category Cat. No. 05.1.3 Cocoa and chocolate products other than 5.1.1, 5.1.2 & 5.1.4 (e.g., milk chocolate bar, chocolate flakes) 05.3 Chewing gum 13.3 Dietetic foods intended for special medical purposes 13.4 Dietetic formulae for slimming purposes and weight reduction 13.6 Food supplements Max Level GMP GMP 100 g/serv 100 g/serv GMP Notes

SODIUM ALUMINIUM PHOSPHATE ADI: 7 mg/kg bw Sodium Aluminium Phosphate-Acidic Sodium Aluminium Phosphate-Basic Function: INS 541i 541i 541i,ii 541i 541ii 541i 541i 541ii Max Level 9000 mg/kg GMP 45000 mg/kg GMP 530 mg/kg 1000 mg/kg Notes Note 47

Acidity Regulator Food Food Category Cat. No. 01.6.4 Processed cheese 05.2 06.2 07.2.3 07.2.3 16.0 Sugar-based confectionery other than 5.1, 5.3 & 5.4, including hard & soft candy, nougats, etc. Flours and starches Mixes for fine bakery wares (e.g., cakes, pancakes) Mixes for fine bakery wares (e.g., cakes, pancakes) Composite foods (e.g., casseroles, mincemeat) - foods that could not be placed in categories 1-15 Food Category

Function: INS

Miscellaneous Food

Max Level

Notes

541i,ii 541i,ii Function: INS 541i 541i 541i 541i 541i,ii

Cat. No. 07.2.2 07.2.3

Other fine bakery products (e.g., doughnuts, sweet rolls, scones & muffins) Mixes for fine bakery wares (e.g., cakes, pancakes)

1000 mg/kg 1000 mg/kg Max Level 15300 mg/kg 1000 mg/kg 1000 mg/kg 15300 mg/kg 1000 mg/kg

Note 2 Note 2

Raising Agent Food Food Category Cat. No. 06.2 Flours and starches 07.2.1 07.2.2 07.2.3 09.2.2 Cakes, cookies and pies (e.g., fruitfilled or custard types) Other fine bakery products (e.g., doughnuts, sweet rolls, scones & muffins) Mixes for fine bakery wares (e.g., cakes, pancakes) Frozen battered fish, fish fillets & fish products, including mollusks, crustaceans & echinoderms

Notes

Notes 31 & 36

SODIUM DIACETATE ADI: 15 mg/kg bw Function: INS 262ii 262ii 262ii 262ii 262ii 262ii 262ii 262ii 262ii 262ii 262ii 262ii Function: INS 262ii 262ii 262ii 262ii Acidity Regulator Food Food Category Cat. No. 02.1 Fats and oils essentially free from water 04.1.2.4 Canned or bottled (pasteurized) fruit 04.2.2.4 Canned or bottled (pasteurized) vegetables 05.2 Sugar-based confectionery other than 5.1, 5.3 & 5.4, including hard & soft candy, nougats, etc. 07.0 Bakery wares 08.2 Processed meat, poultry & game products in whole pieces/cuts 08.3 Processed comminuted meat, poultry & game products 12.5 Soups and broths 12.6 Sauces and like products 13.2 Foods for young children (weaning foods) 14.1.4 Water-based flavored drinks, including sport or electrolyte drinks 15.1 Snacks - potato, cereal, flour or starch based (from roots & tubers, pulses & legumes) Miscellaneous Food Food Category Cat. No. 04.1.2.3 Fruit in vinegar, oil or brine 04.1.2.4 Canned or bottled (pasteurized) fruit 04.2.2.3 Vegetables in vinegar, oil or brine 04.2.2.4 Canned or bottled (pasteurized) vegetables Max Level 1000 mg/kg GMP GMP 1000 mg/kg 4000 mg/kg 1000 mg/kg 1000 mg/kg 500 mg/kg 2500 mg/kg GMP 150 mg/kg 500 mg/kg Notes Note 2 Note 2

Max Level GMP GMP GMP GMP

Notes Note 2 Note 2 Note 2 Note 2

262ii Function: INS 262ii 262ii 262ii

07.1.1

Breads and rolls

GMP Max Level GMP GMP GMP

Note 2 Notes Note 2 Note 2 Note 2

Sequestrant Food Food Category Cat. No. 04.1.2.4 Canned or bottled (pasteurized) fruit 04.2.2.4 Canned or bottled (pasteurized) vegetables 07.1.1 Breads and rolls

STEARYL CITRATE ADI: 50 mg/kg bw Function: INS 484 484 484 484 Function: INS 484 484 484 Antifoaming Agent Food Food Category Cat. No. 02.1 Fats and oils essentially free from water 02.2.1.2 Margarine and similar products (e.g., buttermargarine blends) 14.1.4.1 Carbonated water-based flavoured drinks 14.1.4.2 Non-carbonated water-based flavoured drinks Sequestrant Food Food Category Cat. No. 02.1 Fats and oils essentially free from water 02.2.1.2 Margarine and similar products (e.g., buttermargarine blends) 14.1.4 Water-based flavored drinks, including sport or electrolyte drinks Max Level GMP GMP GMP GMP Max Level GMP GMP 500 mg/kg Notes Notes

STEARYL TARTRATE ADI: 500 mg/kg bw Function: INS 483 483 Function: INS 483 483 483 483 483 Flour Treatment Agent Food Food Category Cat. No. 06.5 Cereal and starch based desserts (e.g., rice pudding, tapioca pudding) 07.1 Bread and ordinary bakery wares Miscellaneous Food Food Category Cat. No. 01.7 Dairy-based desserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt) 02.4 Fat-based desserts (excluding dairy-based desserts) 04.1.2.9 Fruit-based desserts, including fruit-flavoured water-based desserts 04.2.2.6 Vegetable, nut and seed pulps and preparations other than 4.2.2.5 06.5 Cereal and starch based desserts (e.g., rice pudding, tapioca pudding) Max Level 5000 mg/kg 4000 mg/kg Max Level 5000 mg/kg 5000 mg/kg 5000 mg/kg 5000 mg/kg 5000 mg/kg Notes Note 2

Notes Note 2 Note 2 Note 2 Note 2 Note 2

483 483

07.0 10.4

Bakery wares Egg-based desserts (e.g., custard)

4000 mg/kg 5000 mg/kg

Note 2 Note 2

SUCROSE ACETATE ISOBUTYRATE ADI: 20 mg/kg bw Function: INS 444 444 Function: INS 444 Adjuvant Food Cat. No. 14.1.4.1 14.1.4.2 Food Category Carbonated water-based flavoured drinks Non-carbonated water-based flavoured drinks Max Level 300 mg/kg 300 mg/kg Max Level 300 mg/kg Notes Note 25 Note 25 Notes Note 2

Miscellaneous Food Food Category Cat. No. 14.1.4 Water-based flavored drinks, including sport or electrolyte drinks

SUCROSE ESTERS OF FATTY ACIDS ADI: 30 mg/kg bw Function: INS 473 SULPHITES ADI: 0.7 mg/kg bw Sulphur Dioxide Sodium Sulphite Sodium Hydrogen Sulphite Sodium Metabisulphite Potassium Metabisulphite Potassium Sulphite Calcium Sulphite Calcium Hydrogen Sulphite Potassium Bisulphite Function: INS 227 Function: INS 539 539 220 221 222 223 224 225 226 227 228 Max Level 200 mg/kg Max Level 1000 mg/kg 0.5 mg/kg Notes Note 23 Notes Notes 7 & 10 Notes 7 & 10 Adjuvant Food Cat. No. 04.1.1.2 Food Category Surface-treated fruit Max Level GMP Notes

Acidity Regulator Food Food Category Cat. No. 04.1.2.5 Jams, jellies, marmelades Adjuvant Food Cat. No. 12.1 14.2 Food Category Salt Alcoholic beverages, including alcoholfree and low-alcohol counterparts

221 Function: INS 220 223 220, 223 220, 223 220, 223 220, 223 539 539 220 Function: INS 227 227 227 227 227 Function: INS 223 220 220 220 223 223 220 223 223 Function: INS 220

14.2.1

Beer and malt beverages

GMP Max Level 500 mg/kg 250 mg/kg 100 mg/kg 100 mg/kg 200 mg/kg 300 mg/kg 1000 mg/kg 0.5 mg/kg 500 mg/kg Max Level 200 mg/kg 50 mg/kg 100 mg/kg 100 mg/kg 100 mg/kg

Note 5 Notes Note 7 Notes 7 & 48 Notes 7 & 48 Notes 7 & 48 Notes 7 & 48 Notes 7 & 48 Notes 7 & 10 Notes 7 & 10 Note 3 & 7 Notes Note 23

Bleaching Agent (Not for Flour) Food Food Category Cat. No. 06.2 Flours and starches 06.2 Flours and starches 09.1.2 Fresh mollusks, crustaceans & echinoderms 09.2.1 Frozen fish, fish fillets & fish products, including mollusks, crustaceans & echinoderms 11.1 White & semi-white sugar, fructose, glucose, xylose; sugar solutions & syrups; (partially) inverted sugars 11.2 Other sugars and syrups (e.g., brown sugar, maple syrup) 12.1 Salt 14.2 Alcoholic beverages, including alcoholfree and low-alcohol counterparts 14.2.1 Beer and malt beverages

Firming Agent Food Food Category Cat. No. 04.1.2.5 Jams, jellies, marmelades 04.1.2.6 Fruit-based spreads other than 4.1.2.5 (e.g., chutney) 04.1.2.7 Candied fruit 04.1.2.11 Fruit fillings for pastries 04.2.2.6 Vegetable, nut and seed pulps and preparations other than 4.2.2.5 Flour Treatment Agent Food Food Category Cat. No. 04.1.2.5 Jams, jellies, marmelades 05.3 Chewing gum 06.1 Whole, broken or flaked grain, including rice 06.2 Flours and starches 06.2 Flours and starches 07.1.1 Breads and rolls 12.6 Sauces and like products 12.6 Sauces and like products 14.1.4 Water-based flavored drinks, including sport or electrolyte drinks Miscellaneous Food Food Category Cat. No. 11.1 White & semi-white sugar, fructose, glucose, xylose; sugar solutions & syrups; (partially) inverted sugars

Max Level 150 mg/kg 10 mg/kg 400 mg/kg 900 mg/kg 250 mg/kg 100 mg/kg 6 mg/kg 100 mg/kg 70 mg/kg

Notes

Note 48 Note 48

Max Level 40 mg/kg

Notes Note 2

Function: INS 539

Sequestrant Food Food Category Cat. No. 14.1.4 Water-based flavored drinks, including sport or electrolyte drinks

Max Level 7 mg/kg

Notes

TARTRATES ADI: 30 mg/kg bw Tartaric Acid (L(+)-) Monosodium Tartrate Disodium Tartrate Monopotassium Tartrate Dipotassium Tartrate Potassium Sodium Tartrate Calcium Tartrate Function: INS 336i 336i 336i 336i 336i 336i Function: INS 334 335ii; 337 334 336i 336ii 335ii 334; 335i; 337 335ii; 336i,ii 335ii 334; 336i,ii 334; 334 335 335ii 336i 336ii 337 354 Max Level GMP GMP GMP GMP GMP GBP Max Level GMP GMP 2000 mg/kg GMP GMP GMP GMP GMP GMP GMP 1000 mg/kg Note 1 Note 49 Notes Note 49 Note 49 Note 49 Note 49 Note 49 Note 49 Notes

Anticaking Agent Food Food Category Cat. No. 01.7 Dairy-based desserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt) 04.1.2.5 Jams, jellies, marmelades 04.1.2.7 Candied fruit 05.0 Confectionery 07.0 Bakery wares 14.2.1 Beer and malt beverages Acidity Regulator Food Food Category Cat. No. 01.2.1 Milk, acidified 01.6 Cheese 01.7 01.7 01.7 02.1 02.2 02.2.1.2 02.2.2 02.4 03.0 Dairy-based desserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt) Dairy-based desserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt) Dairy-based desserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt) Fats and oils essentially free from water Fat emulsions mainly of type water-in-oil Margarine and similar products (e.g., butter-margarine blends) Emulsions containing less than 80% fat (e.g., minarine) Fat-based desserts (excluding dairybased desserts) Edible ices, including sherbet and sorbet

335ii; 336ii; 337 335i 334 335ii; 336ii; 337 334 334 334; 335ii; 336i,ii; 337; 354 335i 334; 336i,ii 335ii 336i 334 334; 336i,ii 334 334 334 334; 335ii; 336ii; 337 334 334 335i; 337 334 334 334 334 334 336i 334 334 334 335i; 337 334

03.0 04.1.1.1 04.1.2.1 04.1.2.2 04.1.2.4 04.1.2.5

Edible ices, including sorbet Untreated fruit Frozen fruit

sherbet

and

GMP GMP GMP GMP GMP 3000 mg/kg

Dried fruit Canned or bottled (pasteurized) fruit Jams, jellies, marmelades

04.1.2.5 04.1.2.6 04.1.2.6 04.1.2.7 04.1.2.8 04.1.2.9 04.1.2.10 04.1.2.11 04.1.2.12 04.2.2.1

Jams, jellies, marmelades Fruit-based spreads other than 4.1.2.5 (e.g., chutney) Fruit-based spreads other than 4.1.2.5 (e.g., chutney) Candied fruit Fruit preparations, including pulp and fruit toppings Fruit-based desserts, including fruitflavoured water-based desserts Fermented fruit products Fruit fillings for pastries Cooked or fried fruit Frozen vegetables

GMP 3000 mg/kg GMP GMP GMP GMP GMP GMP GMP GMP Note 49

04.2.2.2 04.2.2.3 04.2.2.3 04.2.2.4 04.2.2.5 04.2.2.6 04.2.2.7 04.2.2.8 05.0 05.1.1 05.1.2 05.1.3 05.1.3 05.2

Dried vegetables Vegetables in vinegar, oil or brine Vegetables in vinegar, oil or brine Canned or bottled (pasteurized) vegetables Vegetable, nut and seed purees and spreads (e.g., peanut butter) Vegetable, nut and seed pulps and preparations other than 4.2.2.5 Fermented vegetable products Cooked or fried vegetables Confectionery Cocoa mixes (powders and syrups) Cocoa-based spreads, including fillings Cocoa and chocolate products other than 5.1.1, 5.1.2 & 5.1.4 (e.g., milk chocolate bar, chocolate flakes) Cocoa and chocolate products other than 5.1.1, 5.1.2 & 5.1.4 (e.g., milk chocolate bar, chocolate flakes) Sugar-based confectionery other than 5.1, 5.3 & 5.4, including hard & soft candy, nougats, etc.

GMP 15000 mg/kg GMP 10000 mg/kg GMP GMP GMP GMP GMP 5000 mg/kg 2000 mg/kg 5000 mg/kg GMP 5000 mg/kg

Note 49

334 334 334 336i,ii 334 334 336i,ii 335i; 337 336i 334 334 334 334 336ii 336ii 334 334 336i,ii 334 334; 335i 334 336i,ii 335ii; 337 335i 334; 335ii; 336ii; 337 334; 336i,ii 334; 335ii; 336ii; 354 336i,ii 334; 335i; 337; 354 334 336i,ii 334; 335i;

05.3 05.4 06.2 06.2 06.4 06.5 06.5 07.0 07.0 07.1.1 07.1.2 07.1.3 07.2 07.2.2 07.2.3 08.0 10.4 10.4 12.2 12.4 12.5 12.5 12.5.1 12.6 12.6.1

Chewing gum Decorations (e.g., for fine bakery wares), toppings (non-fruit) and sweet Flours saucesand starches Flours and starches Pastas and noodles Cereal and starch based desserts (e.g., rice pudding, tapioca pudding) Cereal and starch based desserts (e.g., rice pudding, tapioca pudding) Bakery wares Bakery wares Breads and rolls Crackers, excluding sweet crackers Other ordinary bakery products (e.g., bagels, pita, English muffins) Fine bakery wares Other fine bakery products (e.g., doughnuts, sweet rolls, scones & muffins) Mixes for fine bakery wares (e.g., cakes, pancakes) Meat and meat products, including poultry and game Egg-based desserts (e.g., custard) Egg-based desserts (e.g., custard) Herbs, spices, seasonings (including salt substitutes) and condiments Mustards Soups and broths Soups and broths Ready-to-eat soups and broths, including canned, bottled and frozen Sauces and like products Emulsified sauces (e.g., mayonnaise, salad dressing) Non-emulsified sauces (e.g., ketchup, cheese sauce, cream sauce, brown gravy) Foods for young children (weaning foods) Fruit and vegetable juices Canned or bottled (pasteurized) fruit juice Fruit and vegetable nectars Fruit and vegetable nectars Canned or bottled (pasteurized) fruit nectar

30000 mg/kg 3000 mg/kg GMP GMP GMP 2860 mg/kg GMP GMP GMP GMP GMP 5000 mg/kg GMP GMP GMP GMP 2000 mg/kg GMP 7500 mg/kg GMP 2000 mg/kg 1000 mg/kg 250 mg/kg GMP 5000 mg/kg Note 49

Note 2

12.6.2 13.2

3000 mg/kg 5000 mg/kg

14.1.2 14.1.2.1

2000 mg/kg GMP

14.1.3 14.1.3 14.1.3.1

GMP 2000 mg/kg GMP

337 335i 336i,ii; 337 334 334 334 334; 335i; 337 334 334 334 334 334 335i; 337 334 Function: INS 336i 336i 336i 336i 336i 336i Function: INS 336i Function: INS 336i 336i 336i 336i 336i 336i Function: INS 334-337

14.1.4 14.1.4 14.1.4.1 14.1.4.2 14.1.4.3 14.2.2 14.2.3.1 14.2.3.2 14.2.3.3 14.2.3.4 14.2.6 14.2.6.1 14.3 Adjuvant Food Cat. No. 01.7

Water-based flavored drinks, including sport or electrolyte drinks Water-based flavored drinks, including sport or electrolyte drinks Carbonated water-based flavoured drinks Non-carbonated water-based flavoured drinks Concentrates (liquid or solid) for waterbased flavoured drinks Cider and perry Still wine Sparkling and semi-sparkling wine Fortified wine and liquor wine Aromatized wine Spirituous beverages Spirituous beverages containing more than 15% alcohol Other alcoholic beverages (e.g., beer, wine or spirit coolers, etc.) Food Category

GMP 2000 mg/kg 3000 mg/kg 3000 mg/kg 3000 mg/kg GMP 9000 mg/kg GMP GMP GMP 3000 mg/kg GMP 3000 mg/kg Note 19

Max Level GMP GMP GMP GMP GMP GBP Max Level GMP Max Level GMP GMP GMP GMP GMP GBP Max Level GMP

Notes Note 49 Note 49 Note 49 Note 49 Note 49 Note 49 Notes Note 49 Notes Note 49 Note 49 Note 49 Note 49 Note 49 Note 49 Notes Note 2

Dairy-based desserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt) 04.1.2.5 Jams, jellies, marmelades 04.1.2.7 Candied fruit 05.0 Confectionery 07.0 Bakery wares 14.2.1 Beer and malt beverages Flour Treatment Agent Food Food Category Cat. No. 07.0 Bakery wares Humectant Food Cat. No. 01.7 04.1.2.5 04.1.2.7 05.0 07.0 14.2.1 Food Category Dairy-based desserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt) Jams, jellies, marmelades Candied fruit Confectionery Bakery wares Beer and malt beverages

Miscellaneous Food Food Category Cat. No. 04.1.2.3 Fruit in vinegar, oil or brine

334-337 334, 335i 335ii; 336i,ii; 337 334; 335i,ii 334-337 334-337 334, 335 334 334 334; 335i,ii; 336i,ii 336i,ii Function: INS 334 336i Function: INS 334; 335i,ii; 336ii; 337 334; 335i,ii 334; 335i,ii 334; 335i,ii; 336ii; 337 334 334 334 334 334; 335i,ii; 336ii; 354 336i,ii 336i,ii

04.1.2.4 04.1.2.5 04.1.2.5 04.1.2.6 04.2.2.3 04.2.2.4 04.2.2.5 05.1 06.4 13.2 14.1.2.1

Canned or bottled (pasteurized) fruit Jams, jellies, marmelades Jams, jellies, marmelades Fruit-based spreads other than 4.1.2.5 (e.g., chutney) Vegetables in vinegar, oil or brine Canned or bottled (pasteurized) vegetables Vegetable, nut and seed purees and spreads (e.g., peanut butter) Cocoa products and chocolate products, including imitations and chocolate substitutes Pastas and noodles Foods for young children (weaning foods) Canned or bottled (pasteurized) fruit juice

GMP GMP 1250 mg/kg GMP GMP GMP GMP 5000 mg/kg GMP 5000 mg/kg GMP

Note 2 Note 2 Note 2 Note 2 Note 2 Note 2 Note 2 Note 2 Note 2 Note 2 Note 2

Raising Agent Food Food Category Cat. No. 06.2 Flours and starches 07.0 Bakery wares Sequestrant Food Food Category Cat. No. 04.1.2.1 Frozen fruit

Max Level GMP GMP Max Level GMP

Notes Note 49 Notes

04.1.2.5 04.1.2.6 04.2.2.1

Jams, jellies, marmelades Fruit-based spreads other than 4.1.2.5 (e.g., chutney) Frozen vegetables

GMP GMP GMP Note 2

05.1 06.4 12.2 12.5 13.2

Cocoa products and chocolate products, including imitations and chocolate substitutes Pastas and noodles Herbs, spices, seasonings (including salt substitutes) and condiments Soups and broths Foods for young children (weaning foods) Fruit and vegetable juices Fruit and vegetable nectars

500 mg/kg GMP 7500 mg/kg 2000 mg/kg 5000 mg/kg Note 2

14.1.2 14.1.3

2000 mg/kg 2000 mg/kg

335i,ii 336i,ii; 337

14.1.4 14.1.4

Water-based flavored drinks, including sport or electrolyte drinks Water-based flavored drinks, including sport or electrolyte drinks

300 mg/kg 2000 mg/kg

TRIETHYL CITRATE ADI: 20 mg/kg bw Function: INS 1505 Function: INS 1505 Function: INS 1505 Carrier Solvent Food Food Category Cat. No. 14.1.4 Water-based flavored drinks, including sport or electrolyte drinks Miscellaneous Food Food Category Cat. No. 10.2.3 Dried and/or heat coagulated egg products Sequestrant Food Food Category Cat. No. 14.1.4 Water-based flavored drinks, including sport or electrolyte drinks Codex General Standard for Food Additives TABLE TWO Food Categories or Individual Food Items in Which Food Additives are Permitted Under Specified Conditions Food Category No. 01.1 Function: Acidity Regulator Additive PHOSPHATES Food Category No. 01.1.1.1 Function: Acidity Regulator Additive PHOSPHATES Milk and dairy-based drinks INS 339iii Max Level 2000 mg/kg Notes Max Level 200 mg/kg Notes

Max Level GMP Max Level 200 mg/kg

Notes Note 2 Notes

Milk including sterilized and UHT goats milk INS 338; 339i,ii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v INS 338; 339i-iii; Max Level 1000 mg/kg Notes Note 31

Function: Miscellaneous Additive PHOSPHATES

Max Level 1000 mg/kg

Notes Notes 2 & 31

340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v Function: Sequestrant Additive PHOSPHATES INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v Max Level 1000 mg/kg Notes Notes 2 & 31

Food Category No. 01.1.1.2 Function: Acidity Regulator Additive PHOSPHATES INS 340iii; 341iii; 452i,ii,iv

Buttermilk (plain) Max Level 2000 mg/kg Notes Note 31

Food Category No. 01.1.2 Function: Acidity Regulator Additive PHOSPHATES

Dairy based drinks, chocolate and malt flavoured INS 338; 339i,ii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v Max Level 2000 mg/kg Notes Note 31

Function: Miscellaneous Additive PHOSPHATES

Max Level 2000 mg/kg

Notes Notes 2 & 31

Function: Sequestrant Additive PHOSPHATES

Max Level 2000 mg/kg

Notes Notes 2 & 31

Food Category No. 01.2 Function: Acidity Regulator Additive PHOSPHATES Food Category No. 01.2.1 Function: Acidity Regulator Additive ADIPATES PHOSPHATES TARTRATES Food Category No. 01.2.1.2 Function: Miscellaneous Additive PHOSPHATES

Chocolate, mixed dairy product INS 339iii Max Level 2000 mg/kg Milk, acidified INS 355 338 334 Max Level GMP GMP GMP Notes Notes

Fermented milks, heat-treated after fermentation INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v Max Level 1000 mg/kg Notes Note 2

Food Category No. 01.3.1 Function: Anticaking Agent Additive PHOSPHATES Function: Acidity Regulator Additive PHOSPHATES INS 341i-iii INS 338; 339i,ii; 340i-iii; 341i,ii; 450i-viii; 451i,ii; 452iii,iv 339iii 339iii; 341iii; 452i,ii,iv INS 480 INS 338; 339i-iii; 340i-iii;

Condensed milk (plain) Max Level 1500 mg/kg Max Level 1500 mg/kg Notes Note 31 Notes Note 31

PHOSPHATES PHOSPHATES

2000 mg/kg 3000 mg/kg

Note 32

Function: Humectant Additive DIOCTYL SODIUM SULFOSUCCINATE Function: Miscellaneous Additive PHOSPHATES

Max Level GMP Max Level 1500 mg/kg

Notes Note 14 Notes Notes 2 & 31

341i-iii; 450i-viii; 451i,ii; 452i-v Function: Sequestrant Additive PHOSPHATES INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v Max Level 1500 mg/kg Notes Notes 2 & 31

Food Category No. 01.3.2 Function: Acidity Regulator Additive ADIPATES PHOSPHATES INS 355 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v INS 578 INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v INS 578 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v

Beverage whiteners Max Level 4500 mg/kg 50000 mg/kg Notes Notes 2 & 31

Function: Adjuvant Additive GLUCONATES Function: Miscellaneous Additive PHOSPHATES

Max Level 4000 mg/kg Max Level 50000 mg/kg

Notes Note 10 Notes Notes 2 & 31

Function: Sequestrant Additive GLUCONATES PHOSPHATES

Max Level 4000 mg/kg 50000 mg/kg

Notes Note 10 Notes 2 & 31

Food Category No. 01.4.1 Function: Miscellaneous Additive PHOSPHATES INS 338;

Pasteurized cream Max Level 5000 mg/kg Notes Note 2

339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v Food Category No. 01.4.2 Function: Acidity Regulator Additive PHOSPHATES Sterilized, UHT, whipping or whipped and reduced fat creams INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v Max Level 5000 mg/kg Notes Notes 2 & 31

Function: Miscellaneous Additive PHOSPHATES

Max Level 5000 mg/kg

Notes Notes 2 & 31

Function: Sequestrant Additive PHOSPHATES

Max Level 5000 mg/kg

Notes Notes 2 & 31

Food Category No. 01.4.3 Function: Acidity Regulator Additive PHOSPHATES Food Category No. 01.4.4 Function: Acidity Regulator Additive PHOSPHATES INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; INS 339iii

Clotted cream Max Level 2000 mg/kg Notes

Cream analogues Max Level 5000 mg/kg Notes Notes 2 & 31

452i-v Function: Miscellaneous Additive PHOSPHATES INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v Max Level 5000 mg/kg Notes Notes 2 & 31

Function: Sequestrant Additive PHOSPHATES

Max Level 5000 mg/kg

Notes Notes 2 & 31

Food Category No. 01.5.1 Function: Anticaking Agent Additive PHOSPHATES PHOSPHATES Function: Acidity Regulator Additive PHOSPHATES

Milk powder and cream powder INS 341i,ii 341iii; 343iii INS 338; 339i,ii; 340i-iii; 341i,ii; 450ii-viii; 451i,ii; 452iii,v 339iii; 341iii; 450i; 452i,ii,iv INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v INS Max Level 2500 mg/kg 10000 mg/kg Notes Note 31

Max Level 2500 mg/kg

Notes Note 31

PHOSPHATES

5000 mg/kg

Function: Miscellaneous Additive PHOSPHATES

Max Level 2500 mg/kg

Notes Notes 2 & 31

Function: Sequestrant Additive

Max Level

Notes

PHOSPHATES

338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v

2500 mg/kg

Notes 2 & 31

Food Category No. 01.5.2 Function: Acidity Regulator Additive PHOSPHATES Food Category No. 01.6 Function: Acidity Regulator Additive TARTRATES Food Category No. 01.6.1 Function: Acidity Regulator Additive PHOSPHATES

Milk and cream powder analogues INS 339iii Max Level 2000 mg/kg Cheese INS 335ii; 337 Max Level GMP Notes Notes

Unripened cheese INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v INS 433 INS 1520 INS 480 INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v INS Max Level 2000 mg/kg Notes Notes 2 & 31

Function: Antifoaming Agent Additive POLYSORBATES Function: Carrier Solvent Additive PROPYLENE GLYCOL Function: Humectant Additive DIOCTYL SODIUM SULFOSUCCINATE Function: Miscellaneous Additive PHOSPHATES

Max Level 80 mg/kg Max Level 5000 mg/kg Max Level 5000 mg/kg Max Level 2000 mg/kg

Notes Note 42 Notes Note 42 Notes Notes 14 & 15 Notes Notes 2 & 31

Function: Sequestrant Additive

Max Level

Notes

PHOSPHATES

338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v Ripened cheese INS 339iii Max Level 2000 mg/kg

2000 mg/kg

Notes 2 & 31

Food Category No. 01.6.2 Function: Acidity Regulator Additive PHOSPHATES Food Category No. 01.6.2.1

Notes

Total ripened cheese, includes rind Notes Notes 7 & 8

Function: Bleaching Agent (Not for Flour) Additive INS Max Level BENZOYL PEROXIDE 928 20 mg/kg Food Category No. 01.6.3 Function: Acidity Regulator Additive PHOSPHATES Food Category No. 01.6.4 Function: Acidity Regulator Additive PHOSPHATES INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 541i INS 480 INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v INS 338; INS 339iii Whey cheese Max Level 2000 mg/kg

Notes Processed cheese Max Level 20000 mg/kg Notes Notes 2 & 31

SODIUM ALUMINIUM PHOSPHATE Function: Humectant Additive DIOCTYL SODIUM SULFOSUCCINATE Function: Miscellaneous Additive PHOSPHATES

9000 mg/kg Max Level 5000 mg/kg Max Level 20000 mg/kg

Note 47 Notes Note 14 Notes Notes 2 & 31

Function: Sequestrant Additive PHOSPHATES

Max Level 20000 mg/kg

Notes Notes 2 & 31

339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v Food Category No. 01.6.5 Function: Acidity Regulator Additive PHOSPHATES INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v Cheese analogues Max Level 20000 mg/kg Notes Notes 2 & 31

Function: Miscellaneous Additive PHOSPHATES

Max Level 20000 mg/kg

Notes Notes 2 & 31

Function: Sequestrant Additive PHOSPHATES

Max Level 20000 mg/kg

Notes Notes 2 & 31

Food Category No. 01.7 Function: Anticaking Agent Additive PHOSPHATES PHOSPHATES TARTRATES Function: Acidity Regulator Additive ADIPATES GLUCONATES PHOSPHATES

Dairy-based desserts (e.g., ice cream, ice milk, pudding, fruit or flavoured yoghurt) INS 341i-iii 450iii 336i INS 355 576-578 338; 339i-iii; 340i-iii; 341i-iii; Max Level 7000 mg/kg 20000 mg/kg GMP Max Level 5500 mg/kg GMP 3000 mg/kg Notes Notes 1 & 31 Note 49 Notes Notes 2 & 31

TARTRATES TARTRATES TARTRATES Function: Adjuvant Additive GLUCONATES POLYSORBATES PROPYLENE GLYCOL TARTRATES Function: Antifoaming Agent Additive PROPYLENE GLYCOL Function: Carrier Solvent Additive PROPYLENE GLYCOL Function: Humectant Additive PROPYLENE GLYCOL TARTRATES Function: Miscellaneous Additive ADIPATES ADIPATES PHOSPHATES

450i-viii; 451i,ii; 452i-v 334 336i 336ii INS 578 435 1520 336i INS 1520 INS 1520 INS 1520 336i INS 355-357 356, 357 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 483 INS 578 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v

2000 mg/kg GMP GMP Max Level 45000 mg/kg 5000 mg/kg 25000 mg/kg GMP Max Level 25000 mg/kg Max Level 25000 mg/kg Max Level 25000 mg/kg GMP Max Level 6000 mg/kg 1000 mg/kg 3000 mg/kg

Note 49

Notes Note 10 Notes 1 & 43 Note 10 Note 49 Notes Note 10 Notes Note 10 Notes Note 10 Note 49 Notes Note 2 Notes 1 & 2 Notes 2 & 31

STEARYL TARTRATE Function: Sequestrant Additive GLUCONATES PHOSPHATES

5000 mg/kg Max Level 45000 mg/kg 3000 mg/kg

Note 2 Notes Note 10 Notes 2 & 31

Food Category No. 01.8 Function: Acidity Regulator Additive PHOSPHATES

Whey and whey products, excluding whey cheese INS 339iii Max Level 2000 mg/kg Notes

Function: Bleaching Agent (Not for Flour) Additive INS BENZOYL PEROXIDE 928 Food Category No. 02.1 Function: Acidity Regulator Additive ADIPATES PHOSPHATES

Max Level GMP

Notes Note 7

Fats and oils essentially free from water INS 355 338; 339i,ii; 340i-iii; 341i-iii; 342i,ii 262ii 335ii INS 900a 484 INS 384 INS 387 INS 385 384 484 Max Level 3000 mg/kg 100 mg/kg Notes

SODIUM DIACETATE TARTRATES Function: Antifoaming Agent Additive POLYDIMETHYLSILOXANE STEARYL CITRATE Function: Carrier Solvent Additive ISOPROPYL CITRATES Function: Additive Inhibitor OXYSTEARIN Crystallization

1000 mg/kg GMP Max Level 10 mg/kg GMP Max Level GMP Max Level 1250 mg/kg Max Level 100 mg/kg 100 mg/kg GMP Notes

Notes

Notes

Function: Sequestrant Additive EDTAs ISOPROPYL CITRATES STEARYL CITRATE Food Category No. 02.1.2 Function: Adjuvant Additive POLYGLYCEROL ESTERS OF FATTY ACIDS Function: Miscellaneous Additive POLYDIMETHYLSILOXANE Function: Release Agent Additive OXYSTEARIN Food Category No. 02.1.3 Function: Adjuvant Additive

Notes Note 26

Vegetable oils and fats INS 475 Max Level GMP Notes Note 25

INS 900a INS 387

Max Level 10 mg/kg Max Level 1250 mg/kg

Notes Note 2 Notes

Lard, tallow, fish oil, and other animal fats INS Max Level Notes

PHOSPHATES Function: Miscellaneous Additive POLYDIMETHYLSILOXANE Food Category No. 02.2 Function: Acidity Regulator Additive TARTRATES

339iii; 341iii INS 900a

GMP Max Level 10 mg/kg

Note 33 Notes Note 2

Fat emulsions mainly of type water-in-oil INS 334; 335i; 337 INS 472e Max Level GMP Notes

Function: Sequestrant Additive DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL Food Category No. 02.2.1 Function: Sequestrant Additive EDTAs Food Category No. 02.2.1.1 Function: Acidity Regulator Additive PHOSPHATES

Max Level 5000 mg/kg

Notes

Emulsions containing at least 80% fat INS 385, 386 Max Level 75 mg/kg Notes

Butter and concentrated butter INS 338; 340i-ii; 341i-iii; 342i,ii 339i-iii INS 384 Max Level 100 mg/kg Notes

PHOSPHATES Function: Sequestrant Additive ISOPROPYL CITRATES Food Category No. 02.2.1.2 Function: Acidity Regulator Additive ADIPATES PHOSPHATES

2000 mg/kg Max Level 100 mg/kg Notes Note 26

Margarine and similar products (e.g., butter-margarine blends) INS 355, 356 338; 339i,ii; 340i-iii; 341i-iii; 342i,ii 335ii; 336i,ii INS 900a Max Level GMP 100 mg/kg Notes

TARTRATES Function: Antifoaming Agent Additive POLYDIMETHYLSILOXANE

GMP

Max Level 10 mg/kg

Notes

STEARYL CITRATE Function: Carrier Solvent Additive ISOPROPYL CITRATES Function: Sequestrant Additive ISOPROPYL CITRATES STEARYL CITRATE Food Category No. 02.2.2 Function: Acidity Regulator Additive PHOSPHATES

484 INS 384 INS 384 484

GMP Max Level GMP Max Level GMP GMP Notes

Notes

Emulsions containing less than 80% fat (e.g., minarine) INS 338; 339i,ii; 340i-iii; 341i-iii; 342i,ii 339iii 335ii INS 385 INS 385 386 384 Max Level 100 mg/kg Notes

PHOSPHATES TARTRATES Function: Miscellaneous Additive EDTAs Function: Sequestrant Additive EDTAs EDTAs ISOPROPYL CITRATES Food Category No. 02.3

GMP GMP Max Level 100 mg/kg Max Level 100 mg/kg 75 mg/kg 100 mg/kg Notes Notes 2 & 20 Notes

Fat emulsions other than 2.2, including mixed and/or flavoured products based on fat emulsions INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 342i,ii INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; Max Level 5000 mg/kg Notes Note 31

Function: Acidity Regulator Additive PHOSPHATES

PHOSPHATES Function: Sequestrant Additive PHOSPHATES

100 mg/kg Max Level 5000 mg/kg Notes Note 31

451i,ii; 452i-v Food Category No. 02.4 Function: Acidity Regulator Additive ADIPATES GLUCONATES PHOSPHATES Fat-based desserts (excluding dairy-based desserts) INS 355-357 576-578 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 342i,ii 334; 336i,ii INS 355-357 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 483 INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v Max Level 2000 mg/kg GMP 3000 mg/kg Notes Note 3 Note 1 Notes 2 & 31

PHOSPHATES TARTRATES Function: Miscellaneous Additive ADIPATES PHOSPHATES

100 mg/kg GMP

Note 1

Max Level 6000 mg/kg 3000 mg/kg

Notes Note 2 Notes 2 & 31

STEARYL TARTRATE Function: Sequestrant Additive PHOSPHATES

5000 mg/kg Max Level 3000 mg/kg

Note 2 Notes Notes 2 & 31

Food Category No. 03.0 Function: Acidity Regulator Additive ADIPATES PHOSPHATES

Edible ices, including sherbet and sorbet INS 355 338; 450i-viii; 451i,ii; 452iii-v 339i-iii; 340i-iii; 341i-iii; 452i,ii 334; Max Level 2000 mg/kg 1000 mg/kg Notes Note 31

PHOSPHATES

2000 mg/kg

Note 31

TARTRATES

1000 mg/kg

TARTRATES Function: Miscellaneous Additive PHOSPHATES

335ii; 336ii; 337 335i INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v INS 472e 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v

GMP Max Level 1000 mg/kg Notes Notes 2 & 31

Function: Sequestrant Additive DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL PHOSPHATES

Max Level 1000 mg/kg 1000 mg/kg

Notes Notes 2 & 31

Food Category No. 04.1.1.1 Function: Acidity Regulator Additive TARTRATES Food Category No. 04.1.1.2 INS 334

Untreated fruit Max Level GMP Notes

Surface-treated fruit INS 1521 473 INS 1521 INS 903 905a 1201 INS 903 Max Level GMP GMP Max Level GMP Max Level GMP GMP GMP Max Level GMP Notes Note 16

Function: Adjuvant Additive POLYETHYLENE GLYCOL SUCROSE ESTERS OF FATTY ACIDS Function: Antifoaming Agent Additive POLYETHYLENE GLYCOL Function: Glazing Agent Additive CARNAUBA WAX MINERAL OIL POLYVINYLPYRROLIDONE Function: Miscellaneous Additive CARNAUBA WAX Food Category No. 04.1.2

Notes Note 16 Notes Note 2

Notes Note 2

Processed fruit

Function: Adjuvant Additive CARNAUBA WAX Function: Glazing Agent Additive CARNAUBA WAX Food Category No. 04.1.2.1 Function: Acidity Regulator Additive TARTRATES

INS 903 INS 903

Max Level GMP Max Level GMP

Notes Note 10 Notes Note 10

Frozen fruit INS 335ii; 336ii; 337 INS 334; 335i,ii; 336ii; 337 Max Level GMP Notes

Function: Sequestrant Additive TARTRATES

Max Level GMP

Notes

Food Category No. 04.1.2.2 Function: Acidity Regulator Additive TARTRATES Function: Glazing Agent Additive MINERAL OIL Function: Release Agent Additive MINERAL OIL Food Category No. 04.1.2.3 Function: Miscellaneous Additive POLYDIMETHYLSILOXANE SODIUM DIACETATE TARTRATES Food Category No. 04.1.2.4 Function: Acidity Regulator Additive SODIUM DIACETATE TARTRATES Function: Antifoaming Agent Additive POLYDIMETHYLSILOXANE INS 334 INS 905a INS 905a

Dried fruit Max Level GMP Max Level 5000 mg/kg Max Level 200 mg/kg Notes

Notes

Notes

Fruit in vinegar, oil or brine INS 900a 262ii 334-337 Max Level 10 mg/kg GMP GMP Notes Note 2 Note 2 Note 2

Canned or bottled (pasteurized) fruit INS 262ii 334 INS 900a Max Level GMP GMP Max Level 10 mg/kg Notes Note 2

Notes Note 2

Function: Firming Agent Additive GLUCONATES Function: Miscellaneous Additive POLYDIMETHYLSILOXANE SODIUM DIACETATE TARTRATES Function: Sequestrant Additive SODIUM DIACETATE Food Category No. 04.1.2.5 Function: Anticaking Agent Additive TARTRATES Function: Acidity Regulator Additive ADIPATES GLUCONATES PHOSPHATES PHOSPHATES

INS 578 INS 900a 262ii 334-337 INS 262ii

Max Level 350 mg/kg Max Level 10 mg/kg GMP GMP Max Level GMP

Notes Note 23 Notes Note 2 Note 2 Note 2 Notes Note 2

Jams, jellies, marmelades INS 336i INS 355 578 338 339ii; 340i; 450iii; 452i 227 334; 335ii; 336i,ii; 337; 354 335i INS 336i INS 900a INS 578 341i 227 INS 223 INS Max Level GMP Max Level 2000 mg/kg 200 mg/kg 1200 mg/kg GMP Notes Note 49 Notes Note 23

SULPHITES TARTRATES

200 mg/kg 3000 mg/kg

Note 23

TARTRATES Function: Adjuvant Additive TARTRATES Function: Antifoaming Agent Additive POLYDIMETHYLSILOXANE Function: Firming Agent Additive GLUCONATES PHOSPHATES SULPHITES Function: Flour Treatment Agent Additive SULPHITES Function: Humectant Additive

GMP Max Level GMP Max Level 30 mg/kg Max Level 200 mg/kg GMP 200 mg/kg Max Level 150 mg/kg Max Level Notes Note 49 Notes

Notes Note 23 Note 23 Notes

Notes

TARTRATES Function: Miscellaneous Additive PHOSPHATES POLYDIMETHYLSILOXANE TARTRATES TARTRATES Function: Sequestrant Additive EDTAs TARTRATES Food Category No. 04.1.2.6 Function: Acidity Regulator Additive GLUCONATES TARTRATES TARTRATES Function: Antifoaming Agent Additive POLYDIMETHYLSILOXANE Function: Firming Agent Additive SULPHITES Function: Miscellaneous Additive POLYDIMETHYLSILOXANE TARTRATES Function: Sequestrant Additive TARTRATES Food Category No. 04.1.2.7 Function: Anticaking Agent Additive TARTRATES Function: Acidity Regulator Additive TARTRATES Function: Adjuvant Additive POLYSORBATES POLYSORBATES

336i INS 339i-iii 900a 334, 335i 335ii; 336i,ii; 337 INS 386 334; 335i,ii

GMP Max Level 1250 mg/kg 10 mg/kg GMP 1250 mg/kg

Note 49 Notes Note 2 Note 2 Note 2 Note 2

Max Level 130 mg/kg GMP

Notes

Fruit-based spreads other than 4.1.2.5 (e.g., chutney) INS 578 334; 336i,ii 335ii INS 900a INS 227 INS 900a 334; 335i,ii INS 334; 335i,ii Max Level GMP 3000 mg/kg GMP Max Level 10 mg/kg Max Level 50 mg/kg Max Level 10 mg/kg GMP Max Level GMP Notes

Notes Note 2 Notes

Notes Note 2 Note 2 Notes Note 2

Candied fruit INS 336i INS 336i INS 433 435 Max Level GMP Max Level GMP Max Level 820 mg/kg 36000 mg/kg Notes Note 49 Notes Note 49 Notes Note 16 Notes 1, 16 & 43

TARTRATES Function: Antifoaming Agent Additive POLYDIMETHYLSILOXANE Function: Firming Agent Additive ALUMINIUM AMMONIUM SULPHATE SULPHITES Function: Humectant Additive TARTRATES Function: Miscellaneous Additive ALUMINIUM AMMONIUM SULPHATE Food Category No. 04.1.2.8 Function: Acidity Regulator Additive ADIPATES TARTRATES Function: Miscellaneous Additive ADIPATES Food Category No. 04.1.2.9 Function: Anticaking Agent Additive PHOSPHATES Function: Acidity Regulator Additive ADIPATES GLUCONATES PHOSPHATES

336i INS 900a INS 523 227 INS 336i INS 523

GMP Max Level 110 mg/kg Max Level 200 mg/kg 100 mg/kg Max Level GMP Max Level 200 mg/kg

Note 49 Notes Note 27 Notes Notes 2 & 4

Notes Note 49 Notes Notes 2 & 4

Fruit preparations, including pulp and toppings fruit INS 355-357 334 INS 355-357 Max Level 2000 mg/kg GMP Max Level 2000 mg/kg Notes Note 2

Notes Note 2

Fruit-based desserts, including fruit-flavoured water-based desserts INS 341i-iii INS 355-357 576-578 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 334; 336i,ii INS 578 Max Level 7000 mg/kg Max Level 6000 mg/kg GMP 3000 mg/kg Notes Note 1 & 31 Notes Note 2 Note 1 Notes 2 & 31

TARTRATES Function: Adjuvant Additive GLUCONATES Function: Firming Agent

GMP Max Level 45000 mg/kg Notes Notes 10

Additive GLUCONATES PHOSPHATES Function: Humectant Additive DIOCTYL SODIUM SULFOSUCCINATE Function: Miscellaneous Additive ADIPATES PHOSPHATES

INS 578 341i-iii INS 480 INS 355-357 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 483 INS 578 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v

Max Level 45000 mg/kg 3000 mg/kg Max Level 15 mg/kg Max Level 6000 mg/kg 3000 mg/kg

Notes Notes 10 Note 31 Notes

Notes Note 2 Notes 2 & 31

STEARYL TARTRATE Function: Sequestrant Additive GLUCONATES PHOSPHATES

5000 mg/kg Max Level 45000 mg/kg 3000 mg/kg

Note 2 Notes Notes 10 Notes 2 & 31

Food Category No. 04.1.2.10 Function: Acidity Regulator Additive TARTRATES Food Category No. 04.1.2.11 Function: Acidity Regulator Additive ADIPATES TARTRATES Function: Firming Agent Additive SULPHITES Function: Miscellaneous Additive ADIPATES Food Category No. 04.1.2.12 Function: Acidity Regulator Additive

Fermented fruit products INS 334 Max Level GMP Notes

Fruit fillings for pastries INS 355-357 334 INS 227 INS 355-357 Max Level 2000 mg/kg GMP Max Level 100 mg/kg Max Level 2000 mg/kg Notes Note 2

Notes

Notes Note 2

Cooked or fried fruit INS Max Level Notes

TARTRATES Food Category No. 04.2 Function: Sequestrant Additive EDTAs

334

GMP

Vegetables, nuts and seeds INS 385 Max Level 250 mg/kg Notes

Food Category No. 04.2.1.2 Function: Acidity Regulator Additive PHOSPHATES

Surface-treated vegetables INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v INS 905a INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v Max Level 4000 mg/kg Notes Notes 2 & 31

Function: Glazing Agent Additive MINERAL OIL Function: Miscellaneous Additive PHOSPHATES

Max Level GMP Max Level 4000 mg/kg

Notes

Notes Notes 2 & 31

Function: Sequestrant Additive PHOSPHATES

Max Level 4000 mg/kg

Notes Notes 2 & 31

Food Category No. 04.2.2 Function: Anticaking Agent Additive PROPYLENE GLYCOL Function: Adjuvant Additive PROPYLENE GLYCOL Function: Antifoaming Agent

Processed vegetables, nuts and seeds INS 1520 INS 1520 Max Level 50000 mg/kg Max Level 50000 mg/kg Notes Note 10 Notes Note 10

Additive PROPYLENE GLYCOL Function: Carrier Solvent Additive PROPYLENE GLYCOL Function: Humectant Additive PROPYLENE GLYCOL Food Category No. 04.2.2.1 Function: Acidity Regulator Additive PHOSPHATES

INS 1520 INS 1520 INS 1520

Max Level 50000 mg/kg Max Level 50000 mg/kg Max Level 50000 mg/kg

Notes Note 10 Notes Note 10 Notes Note 10

Frozen vegetables INS 338; 339i-iii; 340i-iii; 341i-iii; 450ii,iv-viii; 451i,ii; 452i-v 450i,iii 334; 335ii; 336ii; 337 INS 900a INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v INS 386 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 334; 335i,ii; 336ii; 337 Max Level 5 mg/kg Notes Note 31

PHOSPHATES TARTRATES

100 mg/kg GMP

Note 31

Function: Antifoaming Agent Additive POLYDIMETHYLSILOXANE Function: Miscellaneous Additive PHOSPHATES

Max Level 10 mg/kg Max Level 5000 mg/kg

Notes Note 40 Notes Note 2

Function: Sequestrant Additive EDTAs PHOSPHATES

Max Level 100 mg/kg 5 mg/kg

Notes Note 31

TARTRATES

GMP

Food Category No. 04.2.2.2 Function: Acidity Regulator Additive PHOSPHATES INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 334 INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v INS 905a INS 386 INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v

Dried vegetables Max Level 5 mg/kg Notes Note 31

TARTRATES Function: Miscellaneous Additive PHOSPHATES

GMP Max Level 5000 mg/kg Notes Note 2

Function: Release Agent Additive MINERAL OIL Function: Sequestrant Additive EDTAs Function: Sequestrant Additive PHOSPHATES

Max Level 200 mg/kg Max Level 75 mg/kg Max Level 5 mg/kg

Notes

Notes

Notes Note 31

Food Category No. 04.2.2.3 Function: Acidity Regulator Additive ADIPATES GLUCONATES TARTRATES TARTRATES Function: Adjuvant Additive EDTAs MINERAL OIL POLYSORBATES

Vegetables in vinegar, oil or brine INS 355 578 334 335i; 337 INS 385 905a 433 Max Level 50000 mg/kg 250 mg/kg 15000 mg/kg GMP Max Level 220 mg/kg GMP 500 mg/kg Notes

Notes Notes 20 & 21 Note 29 Note 16

Function: Flavour Enhancer Additive EDTAs Function: Firming Agent Additive GLUCONATES Function: Miscellaneous Additive PHOSPHATES

INS 385 INS 578 INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 900a 262ii 334-337 INS 385 386

Max Level 220 mg/kg Max Level 250 mg/kg Max Level 5000 mg/kg

Notes Notes 20 & 21 Notes

Notes Note 2

POLYDIMETHYLSILOXANE SODIUM DIACETATE TARTRATES Function: Sequestrant Additive EDTAs EDTAs Food Category No. 04.2.2.4 Function: Acidity Regulator Additive SODIUM DIACETATE TARTRATES Function: Adjuvant Additive POLYSORBATES Function: Antifoaming Agent Additive POLYDIMETHYLSILOXANE Function: Firming Agent Additive GLUCONATES PHOSPHATES Function: Miscellaneous Additive EDTAs PHOSPHATES

10 mg/kg GMP GMP Max Level 250 mg/kg 200 mg/kg

Note 2 Note 2 Note 2 Notes

Canned or bottled (pasteurized) vegetables INS 262ii 334 Max Level GMP 10000 mg/kg Max Level 30 mg/kg Max Level 10 mg/kg Max Level 800 mg/kg 800 mg/kg Max Level 250 mg/kg 5000 mg/kg Notes Note 2

INS 433 INS 900a INS 578 341i INS 385 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii;

Notes Notes 3 & 16 Notes Note 2 Notes Note 23 Note 23 Notes Note 2 Note 2

POLYDIMETHYLSILOXANE SODIUM DIACETATE TARTRATES Function: Sequestrant Additive SODIUM DIACETATE Food Category No. 04.2.2.5 Function: Acidity Regulator Additive TARTRATES Function: Miscellaneous Additive POLYDIMETHYLSILOXANE TARTRATES Food Category No. 04.2.2.6 Function: Acidity Regulator Additive TARTRATES

451i,ii; 452i-v 900a 262ii 334-337 INS 262ii

10 mg/kg GMP GMP Max Level GMP

Note 2 Note 2 Note 2 Notes Note 2

Vegetable, nut and seed purees and spreads (e.g., peanut butter) INS 334 INS 900a 334, 335 Max Level GMP Max Level 10 mg/kg GMP Notes

Notes Note 2 Note 2

Vegetable, nut and seed pulps and preparations other than 4.2.2.5 INS 334 INS 523 227 INS 355-357 523 903 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 483 INS 385 Max Level GMP Max Level 200 mg/kg 100 mg/kg Max Level 6000 mg/kg 200 mg/kg GMP 5000 mg/kg Notes

Function: Firming Agent Additive ALUMINIUM AMMONIUM SULPHATE SULPHITES Function: Miscellaneous Additive ADIPATES ALUMINIUM AMMONIUM SULPHATE CARNAUBA WAX PHOSPHATES

Notes Notes 2 & 4

Notes Note 2 Notes 2 & 4 Notes 2 & 11 Note 2

STEARYL TARTRATE Function: Sequestrant Additive EDTAs Food Category No. 04.2.2.7 Function: Acidity Regulator Additive

5000 mg/kg Max Level 80 mg/kg

Note 2 Notes

Fermented vegetable products INS Max Level Notes

TARTRATES Food Category No. 04.2.2.8 Function: Acidity Regulator Additive TARTRATES Function: Miscellaneous Additive PHOSPHATES

334

GMP

Cooked or fried vegetables INS 334 INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v Max Level GMP Max Level 5000 mg/kg Notes

Notes Note 2

Food Category No. 05.0 Function: Anticaking Agent Additive CARNAUBA WAX PROPYLENE GLYCOL TARTRATES Function: Acidity Regulator Additive TARTRATES Function: Adjuvant Additive CARNAUBA WAX PROPYLENE GLYCOL TARTRATES Function: Antifoaming Agent Additive PROPYLENE GLYCOL Function: Carrier Solvent Additive PROPYLENE GLYCOL Function: Humectant Additive PROPYLENE GLYCOL TARTRATES Function: Release Agent Additive CARNAUBA WAX Food Category No. 05.1 INS 903 1520 336i INS 336i INS 903 1520 336i INS 1520 INS 1520 INS 1520 336i INS 903

Confectionery Max Level GMP 240000 mg/kg GMP Max Level GMP Max Level GMP 240000 mg/kg GMP Max Level 240000 mg/kg Max Level 240000 mg/kg Max Level 240000 mg/kg GMP Max Level GMP Notes Note 10 Note 10 Note 49 Notes Note 49 Notes Note 10 Note 10 Note 49 Notes Note 10 Notes Note 10 Notes Note 10 Note 49 Notes Note 10

Cocoa products and chocolate products, including imitations and chocolate substitutes

Function: Anticaking Agent Additive POLYDIMETHYLSILOXANE Function: Flavour Enhancer Additive ETHYL MALTOL Function: Glazing Agent Additive CARNAUBA WAX Function: Miscellaneous Additive CARNAUBA WAX TARTRATES Function: Sequestrant Additive DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL TARTRATES Food Category No. 05.1.1 Function: Anticaking Agent Additive PHOSPHATES Function: Acidity Regulator Additive PHOSPHATES TARTRATES Function: Adjuvant Additive DIOCTYL SODIUM SULFOSUCCINATE Function: Humectant Additive DIOCTYL SODIUM SULFOSUCCINATE Food Category No. 05.1.2 Function: Acidity Regulator Additive ADIPATES PHOSPHATES TARTRATES Function: Humectant Additive PHOSPHATES Function: Miscellaneous

INS 900a INS 637 INS 903 INS 903 334 INS 472e 334

Max Level 10 mg/kg Max Level 1000 mg/kg Max Level 100 mg/kg Max Level GMP 5000 mg/kg Max Level GMP 500 mg/kg

Notes

Notes

Notes

Notes Notes 2 & 11 Note 2 Notes

Cocoa mixes (powders and syrups) INS 341iii INS 338 334 INS 480 INS 480 Max Level 10000 mg/kg Max Level 5000 mg/kg 5000 mg/kg Max Level 4000 mg/kg Max Level 4000 mg/kg Notes

Notes Note 31

Notes Note 16 Notes Note 16

Cocoa-based spreads, including fillings INS 355-357 338 334 INS 339i Max Level 2000 mg/kg 2500 mg/kg 2000 mg/kg Max Level 1000 mg/kg Notes Note 2

Notes

Additive ADIPATES Function: Sequestrant Additive EDTAs PHOSPHATES Food Category No. 05.1.3

INS 355-357 INS 386 339i

Max Level 2000 mg/kg Max Level 50 mg/kg 1000 mg/kg

Notes Note 2 Notes

Cocoa and chocolate products other than 5.1.1, 5.1.2 & 5.1.4 (e.g., milk chocolate bar, chocolate flakes) INS 338 334 335i; 337 INS 954 Max Level 2500 mg/kg 5000 mg/kg GMP Max Level GMP Notes

Function: Acidity Regulator Additive PHOSPHATES TARTRATES TARTRATES Function: Flavour Enhancer Additive SACCHARIN Food Category No. 05.1.4 Function: Acidity Regulator Additive PHOSPHATES Food Category No. 05.2

Notes

Imitation chocolate, chocolate substitute products INS 338 Max Level 2500 mg/kg Notes

Sugar-based confectionery other than 5.1, 5.3 & 5.4, including hard & soft candy, nougats, etc. INS 1503 INS 355 356, 357 576, 578 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 541i 262ii 334 INS 1520 Max Level 500 mg/kg Max Level 10000 mg/kg GMP GMP 5000 mg/kg Notes

Function: Anticaking Agent Additive CASTOR OIL Function: Acidity Regulator Additive ADIPATES ADIPATES GLUCONATES PHOSPHATES

Notes

Notes 2 & 31

SODIUM ALUMINIUM PHOSPHATE SODIUM DIACETATE TARTRATES Function: Carrier Solvent Additive PROPYLENE GLYCOL

GMP 1000 mg/kg 5000 mg/kg Max Level 1000 mg/kg Notes

Function: Flavour Enhancer Additive ASPARTAME Function: Glazing Agent Additive CARNAUBA WAX Function: Miscellaneous Additive CARNAUBA WAX PHOSPHATES

INS 951 INS 903 INS 903 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 900a INS 1503 INS 577 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v

Max Level GMP Max Level 100 mg/kg Max Level GMP 5000 mg/kg

Notes

Notes

Notes Notes 2 & 11 Notes 2 & 31

POLYDIMETHYLSILOXANE Function: Release Agent Additive CASTOR OIL Function: Sequestrant Additive GLUCONATES PHOSPHATES

10 mg/kg Max Level 500 mg/kg Max Level GMP 5000 mg/kg

Note 2 Notes

Notes Notes 2 & 31

Food Category No. 05.3 Function: Anticaking Agent Additive PHOSPHATES PHOSPHATES POLYDIMETHYLSILOXANE Function: Acidity Regulator Additive ADIPATES ADIPATES ADIPATES PHOSPHATES PHOSPHATES INS 339iii; 340iii 341iii; 343iii 900a INS 355 356 357 338 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 334

Chewing gum Max Level 50000 mg/kg 10000 mg/kg 1000 mg/kg Max Level 30000 mg/kg GMP 20000 mg/kg 10000 mg/kg GMP Notes

Notes

Note 31

TARTRATES

30000 mg/kg

Function: Adjuvant Additive AZODICARBONAMIDE CYCLODEXTRIN, BETAGLYCEROL ESTER OF WOOD ROSIN POLYETHYLENE GLYCOL POLYVINYLPYRROLIDONE Function: Carrier Solvent Additive POLYETHYLENE GLYCOL PROPYLENE GLYCOL Function: Flavour Enhancer Additive ACESULFAME POTASSIUM ASPARTAME ETHYL MALTOL SACCHARIN Function: Flour Treatment Agent Additive SULPHITES Function: Glazing Agent Additive CARNAUBA WAX MICROCRYSTALLINE WAX MINERAL OIL (HIGH VISCOSITY) MINERAL OIL (MEDIUM & LOW VISCOSITY, CLASS I) Function: Miscellaneous Additive CARNAUBA WAX MINERAL OIL (MEDIUM & LOW VISCOSITY, CLASSES II & III) PHOSPHATES PHOSPHATES PHOSPHATES POLYDIMETHYLSILOXANE Function: Release Agent Additive MINERAL OIL (HIGH VISCOSITY) MINERAL OIL (MEDIUM & LOW VISCOSITY, CLASS I) Function: Sequestrant Additive PHOSPHATES

INS 927a 459 445 1521 1201 INS 1521 1520 INS 950 951 637 954 INS 220 INS 903 905ci 905a 905a

Max Level 30000 mg/kg 50000 mg/kg GMP 20000 mg/kg 10000 mg/kg Max Level 20000 mg/kg 30000 mg/kg Max Level 800 mg/kg 5000 mg/kg 1000 mg/kg GMP Max Level 10 mg/kg Max Level 20000 mg/kg 2000 mg/kg 30000 mg/kg 20000 mg/kg

Notes Note 24

Notes

Notes

Notes

Notes

INS 903 905a 339i 340i,ii; 450i 341i-iii 900a INS 905a 905a

Max Level GMP 10000 mg/kg 20000 mg/kg 50000 mg/kg GMP 100 mg/kg Max Level 30000 mg/kg 20000 mg/kg

Notes Notes 2 & 11 Note 2 Note 2 Note 2 Note 2 Note 2 Notes

INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii;

Max Level GMP

Notes Note 31

451i,ii; 452i-v Food Category No. 05.4 Function: Acidity Regulator Additive ADIPATES PHOSPHATES TARTRATES Function: Adjuvant Additive POLYSORBATES Function: Emulsifier Additive DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL Function: Glazing Agent Additive CARNAUBA WAX Function: Miscellaneous Additive ADIPATES Food Category No. 06.1 Function: Flour Treatment Agent Additive AZODICARBONAMIDE BENZOYL PEROXIDE SULPHITES Function: Glazing Agent Additive MINERAL OIL Food Category No. 06.2 Function: Anticaking Agent Additive PHOSPHATES Function: Acidity Regulator Additive PHOSPHATES INS 341i-iii INS 338; 339i-iii; 340i-iii; 341i,iii; 450ii-viii; 451i,ii; 452i-v Decorations (e.g., for fine bakery wares), toppings (non-fruit) and sweet sauces INS 355-357 338 334 INS 435 INS 472e Max Level 2000 mg/kg 5000 mg/kg 3000 mg/kg Max Level 2000 mg/kg Max Level 750 mg/kg Notes Note 2 Notes 31 & 34

Notes

Notes

INS 903 INS 355-357

Max Level 100 mg/kg Max Level 2000 mg/kg

Notes

Notes Note 2

Whole, broken or flaked grain, including rice INS 927a 928 220 INS 905a Max Level 45 mg/kg 60 mg/kg 400 mg/kg Max Level 200 mg/kg Notes

Notes

Flours and starches Max Level 20000 mg/kg Max Level 20000 mg/kg Notes Note 31 Notes Note 31

PHOSPHATES SODIUM ALUMINIUM PHOSPHATE TARTRATES TARTRATES Function: Adjuvant Additive PHOSPHATES

341i; 450i 541i,ii 334 336i,ii INS 339i; 451i

45000 mg/kg 45000 mg/kg GMP GMP Max Level 400 mg/kg Max Level 500 mg/kg 250 mg/kg Max Level 45 mg/kg 300 mg/kg 5000 mg/kg 2500 mg/kg 20000 mg/kg 900 mg/kg 250 mg/kg Max Level 3000 mg/kg Max Level 20000 mg/kg Notes Note 35 Notes Note 7 Notes 7 & 48 Notes

Function: Bleaching Agent (Not for Flour) Additive INS SULPHITES 220 SULPHITES 223 Function: Flour Treatment Agent Additive AZODICARBONAMIDE BENZOYL PEROXIDE CHLORINE CHLORINE DIOXIDE PHOSPHATES SULPHITES SULPHITES Function: Humectant Additive MINERAL OIL Function: Miscellaneous Additive PHOSPHATES INS 927a 928 925 926 341i-iii 220 223 INS 905a INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v INS 341i-iii; 450i-viii; 452i-v 541i 334 INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v

Note 31 Note 48 Note 48 Notes

Notes Notes 2 & 31

Function: Raising Agent Additive PHOSPHATES SODIUM ALUMINIUM PHOSPHATE TARTRATES Function: Sequestrant Additive PHOSPHATES

Max Level 20000 mg/kg 15300 mg/kg GMP Max Level 20000 mg/kg

Notes Note 31

Notes Notes 2 & 31

Food Category No. 06.3 Function: Acidity Regulator Additive PHOSPHATES

Breakfast cereals, including rolled oats INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v Max Level 5000 mg/kg Notes Notes 2 & 31

Function: Miscellaneous Additive PHOSPHATES

Max Level 5000 mg/kg

Notes Notes 2 & 31

Function: Sequestrant Additive PHOSPHATES

Max Level 5000 mg/kg

Notes Notes 2 & 31

Food Category No. 06.4 Function: Anticaking Agent Additive POLYDIMETHYLSILOXANE Function: Acidity Regulator Additive PHOSPHATES INS 900a INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 334 INS 1520 INS 1520

Pastas and noodles Max Level 10 mg/kg Max Level 2000 mg/kg Notes

Notes Note 31

TARTRATES Function: Carrier Solvent Additive PROPYLENE GLYCOL Function: Humectant Additive PROPYLENE GLYCOL

GMP Max Level 20000 mg/kg Max Level 20000 mg/kg

Note 2 Notes

Notes

Function: Miscellaneous Additive PHOSPHATES

PHOSPHATES TARTRATES Function: Sequestrant Additive PHOSPHATES

INS 338; 339i,ii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 339ii 334 INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 334

Max Level 2000 mg/kg

Notes Note 2

10000 mg/kg GMP Max Level 2000 mg/kg

Note 2 Note 2 Notes Note 31

TARTRATES Food Category No. 06.5 Function: Anticaking Agent Additive PHOSPHATES PHOSPHATES Function: Acidity Regulator Additive ADIPATES GLUCONATES PHOSPHATES

GMP

Note 2

Cereal and starch based desserts (e.g., rice pudding, tapioca pudding) INS 341i-iii 450iii INS 355-357 576-578 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 334 336i,ii INS 483 INS 355-357 338; 339i-iii; 340i-iii; Max Level 7000 mg/kg 2205 mg/kg Max Level 1000 mg/kg GMP 3000 mg/kg Notes Notes 1 & 31 Note 1 Notes Note 1 Note 1 Notes 2 & 31

TARTRATES TARTRATES Function: Flour Treatment Agent Additive STEARYL TARTRATE Function: Miscellaneous Additive ADIPATES PHOSPHATES

2860 mg/kg GMP Max Level 5000 mg/kg Max Level 6000 mg/kg 3000 mg/kg Notes Note 2 Notes Note 2 Notes 2 & 31

STEARYL TARTRATE Function: Sequestrant Additive PHOSPHATES

341i-iii; 450i-viii; 451i,ii; 452i-v 483 INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v

5000 mg/kg Max Level 3000 mg/kg

Note 2 Notes Notes 2 & 31

Food Category No. 06.6 Function: Acidity Regulator Additive PHOSPHATES

Batters (e.g., for breading or batters for fish or poultry) INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 900a INS 341i-iii; 450i-viii; 452i-v INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v Max Level 5000 mg/kg Notes Notes 2 & 31

Function: Miscellaneous Additive PHOSPHATES

Max Level 5000 mg/kg

Notes Notes 2 & 31

POLYDIMETHYLSILOXANE Function: Raising Agent Additive PHOSPHATES

10 mg/kg Max Level 5000 mg/kg

Note 2 Notes Note 31

Function: Sequestrant Additive PHOSPHATES

Max Level 5000 mg/kg

Notes Notes 2 & 31

Food Category No. 07.0 Function: Anticaking Agent Additive CARNAUBA WAX TARTRATES Function: Acidity Regulator Additive ADIPATES SODIUM DIACETATE TARTRATES TARTRATES Function: Adjuvant Additive CARNAUBA WAX GLUCONATES TARTRATES Function: Flour Treatment Agent Additive POLYSORBATES TARTRATES Function: Glazing Agent Additive CARNAUBA WAX Function: Humectant Additive TARTRATES Function: Miscellaneous Additive STEARYL TARTRATE Function: Raising Agent Additive ADIPATES TARTRATES Function: Release Agent Additive CARNAUBA WAX MINERAL OIL Function: Sequestrant Additive GLUCONATES Food Category No. 07.1 Function: Flour Treatment Agent Additive STEARYL TARTRATE INS 903 336i INS 355 262ii 335i; 337 336i INS 903 578 336i INS 435 336i INS 903 INS 336i INS 483 INS 355 336i INS 903 905a INS 578

Bakery wares Max Level GMP GMP Max Level 500 mg/kg 4000 mg/kg GMP GMP Max Level GMP 17500 mg/kg GMP Max Level 5000 mg/kg GMP Max Level GMP Max Level GMP Max Level 4000 mg/kg Max Level 500 mg/kg GMP Max Level GMP 1500 mg/kg Max Level 17500 mg/kg Notes Note 10 Note 49 Notes

Note 49 Notes Note 10 Note 10 Note 49 Notes Note 6 Note 49 Notes Note 10 Notes Note 49 Notes Note 2 Notes Note 49 Notes Note 10

Notes Note 10

Bread and ordinary bakery wares INS 483 Max Level 4000 mg/kg Notes

Food Category No. 07.1.1 Function: Acidity Regulator Additive PHOSPHATES INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 334 INS 927a 341i 341iii 223 INS 905a INS 472e 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 262ii INS 341i-iii; 450i-viii; 452i-v INS 472e 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 262ii

Breads and rolls Max Level 20000 mg/kg Notes Notes 2 & 31

TARTRATES Function: Flour Treatment Agent Additive AZODICARBONAMIDE PHOSPHATES PHOSPHATES SULPHITES Function: Glazing Agent Additive MINERAL OIL Function: Miscellaneous Additive DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL PHOSPHATES

GMP Max Level 45 mg/kg 75000 mg/kg GMP 100 mg/kg Max Level 1000 mg/kg Max Level GMP 20000 mg/kg Notes Note 6 Note 6

Notes

Notes Note 2 Notes 2 & 31

SODIUM DIACETATE Function: Raising Agent Additive PHOSPHATES

GMP Max Level 20000 mg/kg

Note 2 Notes Note 31

Function: Sequestrant Additive DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL PHOSPHATES

Max Level GMP 20000 mg/kg

Notes Note 2 Notes 2 & 31

SODIUM DIACETATE

GMP

Note 2

Food Category No. 07.1.2 Function: Acidity Regulator Additive PHOSPHATES TARTRATES Food Category No. 07.1.3 Function: Anticaking Agent Additive PHOSPHATES Function: Acidity Regulator Additive PHOSPHATES TARTRATES Food Category No. 07.1.4 Function: Acidity Regulator Additive PHOSPHATES Food Category No. 07.2 Function: Acidity Regulator Additive PHOSPHATES

Crackers, excluding sweet crackers INS 341i-iii 334 Max Level 5000 mg/kg GMP Notes Note 31

Other ordinary bakery products (e.g., bagels, pita, English muffins) INS 341iii INS 341i-iii 334 Max Level 25000 mg/kg Max Level 5000 mg/kg 5000 mg/kg Notes

Notes Note 31

Bread-type products, including bread stuffing and bread crumbs INS 341i-iii Max Level 5000 mg/kg Notes Note 31

Fine bakery wares INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 334 INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v INS 341i-iii; 450i-viii; 452i-v Max Level 20000 mg/kg Notes Notes 2 & 31

TARTRATES Function: Miscellaneous Additive PHOSPHATES

GMP Max Level 20000 mg/kg Notes Notes 2 & 31

Function: Raising Agent Additive PHOSPHATES

Max Level 20000 mg/kg

Notes Note 31

Function: Sequestrant Additive PHOSPHATES

INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v

Max Level 20000 mg/kg

Notes Notes 2 & 31

Food Category No. 07.2.1 Function: Miscellaneous Additive CARNAUBA WAX Function: Raising Agent Additive SODIUM ALUMINIUM PHOSPHATE Food Category No. 07.2.2 Function: Acidity Regulator Additive GLUCONATES GLUCONATES TARTRATES Function: Miscellaneous Additive SODIUM ALUMINIUM PHOSPHATE Function: Raising Agent Additive SODIUM ALUMINIUM PHOSPHATE Function: Sequestrant Additive GLUCONATES Food Category No. 07.2.3 Function: Acidity Regulator Additive ADIPATES SODIUM ALUMINIUM PHOSPHATE SODIUM ALUMINIUM PHOSPHATE TARTRATES Function: Firming Agent Additive PHOSPHATES

Cakes, cookies and pies (e.g., fruit-filled or custard types) INS 903 INS 541i Max Level GMP Max Level 1000 mg/kg Notes Notes 2 & 11 Notes

Other fine bakery products (e.g., doughnuts, sweet rolls, scones & muffins) INS 576-578 578 336ii INS 541i,ii INS 541i INS 576, 577 Max Level GMP GMP GMP Max Level 1000 mg/kg Max Level 1000 mg/kg Max Level GMP Notes Note 1

Notes Note 2 Notes

Notes

Mixes for fine bakery wares (e.g., cakes, pancakes) INS 356, 357 541i 541ii 336ii INS 341i Max Level GMP GMP 530 mg/kg GMP Max Level 460 mg/kg Notes

Notes

Function: Miscellaneous Additive SODIUM ALUMINIUM PHOSPHATE Function: Raising Agent Additive SODIUM ALUMINIUM PHOSPHATE Food Category No. 08.0 Function: Acidity Regulator Additive TARTRATES Food Category No. 08.1 Function: Acidity Regulator Additive PHOSPHATES Function: Miscellaneous Additive PHOSPHATES

INS 541i,ii INS 541i

Max Level 1000 mg/kg Max Level 15300 mg/kg

Notes Note 2 Notes

Meat and meat products, including poultry and game INS 334 Max Level GMP Notes

Fresh meat, poultry & game INS 338 INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v Max Level GMP Max Level 4000 mg/kg Notes

Notes Note 2

Food Category No. 08.1.1 Function: Adjuvant Additive DIOCTYL SODIUM SULFOSUCCINATE EDTAs GLUCONATES PHOSPHATES

Fresh meat, poultry & game in whole pieces/cuts INS 480 385 576 339i-iii; 340ii; 450i,iii; 451i; 452i 433 1520 Max Level GMP GMP GMP GMP Notes Note 17 Note 17 Note 17 Note 17

POLYSORBATES PROPYLENE GLYCOL Food Category No. 08.1.2 Function: Acidity Regulator Additive PHOSPHATES

175 mg/kg GMP

Note 17 Note 17

Fresh comminuted meat, poultry & game INS 339i-iii; 340i,ii; 450i,iii,v; 451ii; 452ii Max Level 5000 mg/kg Notes

Food Category No. 08.2 Function: Acidity Regulator Additive ADIPATES PHOSPHATES

Processed meat, poultry & game products in whole pieces/cuts INS 355 338; 340iii; 450ii,iv,vi-viii; 451i; 452i,iii-v 339i-iii; 340i,ii; 450i,iii,v; 451ii; 452ii 262ii INS 339i,ii; 340i,ii; 450i,iii,v; 451i,ii; 452i INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v Max Level 3000 mg/kg 4000 mg/kg Notes Notes 11& 31

PHOSPHATES

5000 mg/kg

SODIUM DIACETATE Function: Flavour Enhancer Additive PHOSPHATES

1000 mg/kg Max Level 5000 mg/kg Notes

Function: Sequestrant Additive PHOSPHATES

Max Level 4000 mg/kg

Notes Notes 11 &31

Food Category No. 08.2.1 Function: Humectant Additive PHOSPHATES

Processed meat, poultry & game products in whole pieces/cuts, non-heat treated INS 339i,ii; 340i,ii; 450i,iii,v; 451i,ii; 452i INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; Max Level 5000 mg/kg Notes

Function: Miscellaneous Additive PHOSPHATES

Max Level 5000 mg/kg

Notes Note 2

452i-v Food Category No. 08.2.2 Function: Humectant Additive PHOSPHATES Processed meat, poultry & game products in whole pieces/cuts, heat treated INS 339i; 340i; 450i,iii,v; 451i,ii; 452i 339ii; 340ii; 452ii 339iii; 340iii; 450iv INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v Max Level 5000 mg/kg Notes

PHOSPHATES PHOSPHATES

7000 mg/kg 3000 mg/kg

Note 31 Note 31

Function: Miscellaneous Additive PHOSPHATES

Max Level 5000 mg/kg

Notes Note 2

Food Category No. 08.2.3 Function: Glazing Agent Additive MINERAL OIL Function: Humectant Additive PHOSPHATES

Processed meat, poultry & game products in whole pieces/cuts, frozen INS 905a INS 339i,ii; 340i,ii; 450i,iii,v; 451i,ii; 452i INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v Max Level 950 mg/kg Max Level 5000 mg/kg Notes Note 11 Notes

Function: Miscellaneous Additive PHOSPHATES

Max Level 5000 mg/kg

Notes Note 2

Food Category No. 08.3

Processed comminuted meat, poultry & game products

Function: Acidity Regulator Additive ADIPATES PHOSPHATES

SODIUM DIACETATE Function: Humectant Additive PHOSPHATES

INS 355 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 262ii INS 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v

Max Level 3000 mg/kg 5000 mg/kg

Notes Note 31

1000 mg/kg Max Level 5000 mg/kg Notes Note 31

Function: Sequestrant Additive PHOSPHATES

Max Level 5000 mg/kg

Notes Note 31

Food Category No. 08.3.1 Function: Miscellaneous Additive PHOSPHATES

Processed comminuted meat, poultry & game products, non-heat treated INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v Max Level 5000 mg/kg Notes Note 2

Food Category No. 08.3.2 Function: Miscellaneous Additive PHOSPHATES

Processed comminuted meat, poultry & game products, heat treated INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v Max Level 5000 mg/kg Notes Note 2

Food Category No. 08.3.3 Function: Glazing Agent Additive MINERAL OIL Function: Miscellaneous Additive PHOSPHATES

Processed comminuted meat, poultry & game products, frozen INS 905a INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v Max Level 950 mg/kg Max Level 4000 mg/kg Notes Note 11 Notes Notes 2 & 11

Food Category No. 08.4 Function: Acidity Regulator Additive PHOSPHATES Function: Miscellaneous Additive PHOSPHATES

Edible casings (e.g., sausage casings) INS 338 INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v Max Level GMP Max Level 4000 mg/kg Notes

Notes Note 2

Food Category No. 09.1.1 Function: Humectant Additive PHOSPHATES Food Category No. 09.1.2 INS 450i

Fresh fish Max Level GMP Notes

Fresh mollusks, crustaceans & echinoderms Max Level 100 mg/kg Notes Notes 7 & 48

Function: Bleaching Agent (Not for Flour) Additive INS SULPHITES 220, 223 Food Category No. 09.2.1

Frozen fish, fish fillets & fish products, including mollusks, crustaceans & echinoderms INS 338; 339i-iii; 340i-iii; 341i-iii; Max Level 5000 mg/kg Notes Notes 2 & 31

Function: Acidity Regulator Additive PHOSPHATES

450i-viii; 451i,ii; 452i-v Function: Bleaching Agent (Not for Flour) Additive INS SULPHITES 220, 223 Function: Humectant Additive PHOSPHATES INS 339i; 340i; 341iii; 450iii,v; 451i,ii; 452i 339ii,iii; 340ii,iii; 341i,ii; 450i,ii,iv,vi-viii; 452ii-v INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v INS 385 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v Max Level 100 mg/kg Max Level 10000 mg/kg Notes Notes 7 & 48 Notes Note 31

PHOSPHATES

5000 mg/kg

Note 31

Function: Miscellaneous Additive PHOSPHATES

Max Level 5000 mg/kg

Notes Notes 2 & 31

Function: Sequestrant Additive EDTAs PHOSPHATES

Max Level 75 mg/kg 5000 mg/kg

Notes Notes 2 & 31

Food Category No. 09.2.2

Frozen battered fish, fish fillets & fish products, including mollusks, crustaceans & echinoderms INS 339i; 340i; 341iii; 450iii,v; 451i,ii; 452i Max Level 10000 mg/kg Notes Note 31

Function: Humectant Additive PHOSPHATES

Function: Miscellaneous Additive EDTAs Function: Raising Agent Additive PHOSPHATES SODIUM ALUMINIUM PHOSPHATE Food Category No. 09.2.4

INS 385 INS 341i,ii; 450i 541i,ii

Max Level 75 mg/kg Max Level 1000 mg/kg 1000 mg/kg

Notes Note 2 Notes Notes 31 & 36 Notes 31 & 36

Cooked and/or fried fish & fish products, including mollusks, crustaceans & echinoderms INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v INS 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v Max Level 5000 mg/kg Notes Notes 2 & 31

Function: Acidity Regulator Additive PHOSPHATES

Function: Humectant Additive PHOSPHATES

Max Level 5000 mg/kg

Notes Note 31

Function: Miscellaneous Additive PHOSPHATES

Max Level 5000 mg/kg

Notes Notes 2 & 31

Function: Sequestrant Additive PHOSPHATES

Max Level 5000 mg/kg

Notes Notes 2 & 31

Food Category No. 09.2.5

Smoked, dried, fermented and/or salted fish & fish prods, including mollusks, crustaceans & echinoderms

Function: Carrier Solvent Additive PROPYLENE GLYCOL Function: Humectant Additive PROPYLENE GLYCOL Food Category No. 09.3.2

INS 1520 INS 1520

Max Level 20000 mg/kg Max Level 20000 mg/kg

Notes

Notes

Fish & fish products, including mollusks, crustaceans & echinoderms, pickled and/or in brine INS 450iii,v; 451i,ii; 452i,ii INS 385 Max Level 5000 mg/kg Notes Note 31

Function: Acidity Regulator Additive PHOSPHATES

Function: Sequestrant Additive EDTAs Food Category No. 09.3.4

Max Level 250 mg/kg

Notes

Semi-preserved fish & fish products, including mollusks, crustaceans & echinoderms other than 9.3.1-9.3.3 INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v Max Level 1000 mg/kg Notes Note 2

Function: Miscellaneous Additive PHOSPHATES

Food Category No. 09.4

Fully preserved, including canned or fermented, fish & fish products, including mollusks, crustaceans & echinoderms INS 338, 450i 339i-iii; 340i-iii; 341i-iii; 450ii-viii; 451i,ii; 452i-v INS 339i-iii; 340i-iii; 341i-iii; Max Level 5000 mg/kg 1000 mg/kg Notes Note 31 Note 31

Function: Acidity Regulator Additive PHOSPHATES PHOSPHATES

Function: Humectant Additive PHOSPHATES

Max Level 1000 mg/kg

Notes Note 31

PHOSPHATES Function: Miscellaneous Additive EDTAs PHOSPHATES

450ii,iv-viii; 451i,ii; 452i-v 450i,iii INS 385 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v INS 385 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v

5000 mg/kg Max Level 75 mg/kg 1000 mg/kg

Note 31 Notes Note 2 Notes 2 & 31

Function: Sequestrant Additive EDTAs PHOSPHATES

Max Level 250 mg/kg 1000 mg/kg

Notes Notes 2 & 31

Food Category No. 10.2 Function: Firming Agent Additive ALUMINIUM AMMONIUM SULPHATE Function: Miscellaneous Additive ALUMINIUM AMMONIUM SULPHATE Food Category No. 10.2.1 Function: Acidity Regulator Additive PHOSPHATES INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; INS 523 INS 523

Egg products Max Level 30 mg/kg Max Level 30 mg/kg Notes Notes 2 & 4 Notes Notes 2 & 4

Liquid egg products Max Level 10000 mg/kg Notes Notes 2 & 31

Function: Miscellaneous Additive PHOSPHATES

Max Level 10000 mg/kg

Notes Notes 2 & 31

451i,ii; 452i-v Function: Sequestrant Additive PHOSPHATES INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v Max Level 10000 mg/kg Notes Notes 2 & 31

Food Category No. 10.2.2 Function: Miscellaneous Additive PHOSPHATES Food Category No. 10.2.3 Function: Miscellaneous Additive TRIETHYL CITRATE Function: Release Agent Additive MINERAL OIL Food Category No. 10.4 Function: Acidity Regulator Additive ADIPATES ADIPATES GLUCONATES PHOSPHATES

Frozen egg products INS 339i; 340i Max Level 5000 mg/kg Notes Note 2

Dried and/or heat coagulated egg products INS 1505 INS 905a Max Level GMP Max Level 1000 mg/kg Notes Note 2 Notes

Egg-based desserts (e.g., custard) INS 355 356, 357 576-578 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 334 336i,ii INS 355-357 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v Max Level 2000 mg/kg 1000 mg/kg GMP 3000 mg/kg Notes Note 1 Note 1 Notes 2 & 31

TARTRATES TARTRATES Function: Miscellaneous Additive ADIPATES PHOSPHATES

2000 mg/kg GMP Max Level 6000 mg/kg 3000 mg/kg Notes Note 2 Notes 2 & 31

STEARYL TARTRATE Function: Sequestrant Additive PHOSPHATES

483 INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v

5000 mg/kg Max Level 3000 mg/kg

Note 2 Notes Notes 2 & 31

Food Category No. 11.1

White & semi-white sugar, fructose, glucose, xylose; sugar solutions & syrups; (partially) inverted sugars INS 341iii INS 480 Max Level 1500 mg/kg Max Level 25 mg/kg Max Level 200 mg/kg Max Level 40 mg/kg Notes

Function: Anticaking Agent Additive PHOSPHATES Function: Adjuvant Additive DIOCTYL SODIUM SULFOSUCCINATE

Notes Note 18 Notes Notes 7 & 48 Notes Note 2

Function: Bleaching Agent (Not for Flour) Additive INS SULPHITES 220, 223 Function: Miscellaneous Additive SULPHITES Food Category No. 11.2 Function: Anticaking Agent Additive PHOSPHATES PHOSPHATES Function: Acidity Regulator Additive PHOSPHATES INS 220

Other sugars and syrups (e.g., brown sugar, maple syrup) INS 341i 341iii INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v Max Level 3658 mg/kg 1500 mg/kg Max Level 10000 mg/kg Notes

Notes Notes 2 & 31

Function: Bleaching Agent (Not for Flour) Additive INS Max Level SULPHITES 220, 223 300 mg/kg Function: Miscellaneous Additive INS Max Level

Notes Notes 7 & 48 Notes

PHOSPHATES

338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v INS 341i INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v

10000 mg/kg

Notes 2 & 31

Function: Raising Agent Additive PHOSPHATES Function: Sequestrant Additive PHOSPHATES

Max Level 3658 mg/kg Max Level 10000 mg/kg

Notes

Notes Notes 2 & 31

Food Category No. 11.4

Table-top sweeteners, including those containing high-intensity sweeteners, other than 11.1-11.3 INS 578 1201 INS 1521 INS 578 Max Level 100 mg/kg GMP Max Level GMP Max Level 100 mg/kg Salt INS 381 535, 536, 538 341i,ii 341iii INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; Max Level 25 mg/kg 20 mg/kg 10000 mg/kg 20000 mg/kg Max Level 10000 mg/kg Notes Note 2 Note 31 Notes Note 10 Note 45 Notes

Function: Adjuvant Additive GLUCONATES POLYVINYLPYRROLIDONE Function: Flavour Enhancer Additive POLYETHYLENE GLYCOL Function: Sequestrant Additive GLUCONATES Food Category No. 12.1 Function: Anticaking Agent Additive FERRIC AMMONIUM CITRATE FERROCYANIDES PHOSPHATES PHOSPHATES Function: Acidity Regulator Additive PHOSPHATES

Notes Note 10

Notes Notes 2 & 31

451i,ii; 452i-v Function: Adjuvant Additive POLYSORBATES SULPHITES Function: Antifoaming Agent Additive POLYDIMETHYLSILOXANE INS 433 539 INS 900a Max Level 10 mg/kg 1000 mg/kg Max Level 10 mg/kg Max Level 1000 mg/kg Max Level 20 mg/kg 10000 mg/kg Notes Note 44 Notes 7 & 10 Notes Note 27 Notes Notes 7 & 10 Notes Note 2 Notes 2 & 31

Function: Bleaching Agent (Not for Flour) Additive INS SULPHITES 539 Function: Miscellaneous Additive FERROCYANIDES PHOSPHATES INS 535, 536, 538 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v

Function: Sequestrant Additive PHOSPHATES

Max Level 10000 mg/kg

Notes Notes 2 & 31

Food Category No. 12.2 Function: Anticaking Agent Additive FERROCYANIDES PHOSPHATES PROPYLENE GLYCOL Function: Acidity Regulator Additive ADIPATES TARTRATES Function: Adjuvant Additive PROPYLENE GLYCOL

Herbs, spices, seasonings (including salt substitutes) and condiments INS 535, 536, 538 341iii 1520 INS 355 334 INS 1520 Max Level 20 mg/kg 200 mg/kg 970000 mg/kg Max Level 50000 mg/kg 7500 mg/kg Max Level 970000 mg/kg Notes Note 2 Note 10 Notes

Notes Note 10

Function: Carrier Solvent Additive PROPYLENE GLYCOL Function: Emulsifier Additive DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL Function: Humectant Additive PROPYLENE GLYCOL Function: Miscellaneous Additive FERROCYANIDES PHOSPHATES

INS 1520 INS 472e

Max Level 970000 mg/kg Max Level 1 mg/kg

Notes Note 10 Notes

INS 1520 INS 535, 536, 538 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v INS 341i INS 386 334 Vinegars INS 905a 1201 Max Level GMP 40 mg/kg Notes Note 30

Max Level 970000 mg/kg Max Level 20 mg/kg 10000 mg/kg

Notes Note 10 Notes Note 2 Note 2

Function: Raising Agent Additive PHOSPHATES Function: Sequestrant Additive EDTAs TARTRATES Food Category No. 12.3 Function: Adjuvant Additive MINERAL OIL POLYVINYLPYRROLIDONE Food Category No. 12.4 Function: Acidity Regulator Additive PHOSPHATES TARTRATES Function: Carrier Solvent Additive PROPYLENE GLYCOL Function: Sequestrant Additive DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL EDTAs

Max Level 9050 mg/kg Max Level 70 mg/kg 7500 mg/kg

Notes Note 2 Notes

Mustards INS 451ii 334; 335i INS 1520 INS 472e 385 Max Level 3000 mg/kg GMP Max Level 15000 mg/kg Max Level 10000 mg/kg 75 mg/kg Notes

Notes

Notes

Food Category No. 12.5 Function: Anticaking Agent Additive POLYDIMETHYLSILOXANE Function: Acidity Regulator Additive SODIUM DIACETATE TARTRATES TARTRATES Function: Antifoaming Agent Additive POLYDIMETHYLSILOXANE Function: Miscellaneous Additive PHOSPHATES INS 900a INS 262ii 334 336i,ii INS 900a INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 900a INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 334

Soups and broths Max Level 10 mg/kg Max Level 500 mg/kg 2000 mg/kg 1000 mg/kg Max Level 10 mg/kg Max Level 3000 mg/kg Notes Note 2 Notes

Notes Note 2 Notes Notes 2 & 31

POLYDIMETHYLSILOXANE Function: Sequestrant Additive PHOSPHATES

10 mg/kg Max Level 3000 mg/kg

Note 2 Notes Notes 2 & 31

TARTRATES Food Category No. 12.5.1 Function: Acidity Regulator Additive PHOSPHATES

2000 mg/kg

Ready-to-eat soups and broths, including canned, bottled and frozen INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 339ii,iii; 340ii,iii; 450i,iii,v 335ii; 337 Max Level 3000 mg/kg Notes Note 31

PHOSPHATES TARTRATES

1000 mg/kg 250 mg/kg

Note 31

Food Category No. 12.5.2 Function: Anticaking Agent Additive PHOSPHATES Function: Acidity Regulator Additive PHOSPHATES

Mixes for soups and broths INS 341iii INS 338; 339i-iii; 340i-iii; 341i,ii; 450i-viii; 451i,ii; 452i-v 341iii Max Level 15000 mg/kg Max Level 3000 mg/kg Notes

Notes Note 31

PHOSPHATES Food Category No. 12.6 Function: Anticaking Agent Additive CARNAUBA WAX Function: Acidity Regulator Additive ADIPATES GLUCONATES PHOSPHATES

15000 mg/kg Sauces and like products INS 903 INS 355 578 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 262ii 335i INS 903 INS 220 223 INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v Max Level GMP Max Level 1000 mg/kg GMP 5000 mg/kg Notes Note 10 Notes Notes 2 & 31

SODIUM DIACETATE TARTRATES Function: Adjuvant Additive CARNAUBA WAX Function: Flour Treatment Agent Additive SULPHITES SULPHITES Function: Miscellaneous Additive PHOSPHATES

2500 mg/kg GMP Max Level GMP Max Level 6 mg/kg 100 mg/kg Max Level 5000 mg/kg Notes Note 10 Notes

Notes Notes 2 & 31

Function: Sequestrant Additive DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL EDTAs PHOSPHATES

INS 472e 385 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v

Max Level 10000 mg/kg 75 mg/kg 5000 mg/kg

Notes

Notes 2 & 31

Food Category No. 12.6.1 Function: Acidity Regulator Additive TARTRATES

Emulsified sauces (e.g., mayonnaise, salad dressing) INS 334; 335ii; 336ii; 337 INS 475 405 INS 387 475 INS 951 INS 480 INS 385 INS 386 Max Level 5000 mg/kg Notes

Function: Adjuvant Additive POLYGLYCEROL ESTERS OF FATTY ACIDS PROPYLENE GLYCOL ALGINATE Function: Crystallization Inhibitor Additive OXYSTEARIN POLYGLYCEROL ESTERS OF FATTY ACIDS Function: Flavour Enhancer Additive ASPARTAME Function: Humectant Additive DIOCTYL SODIUM SULFOSUCCINATE Function: Miscellaneous Additive EDTAs Function: Sequestrant Additive EDTAs Food Category No. 12.6.2 Function: Acidity Regulator Additive TARTRATES

Max Level GMP 1200 mg/kg Max Level GMP GMP Max Level 321 mg/kg Max Level GMP Max Level 75 mg/kg Max Level 80 mg/kg

Notes Note 25

Notes Note 25 Notes

Notes

Notes Note 2 Notes

Non-emulsified sauces (e.g., ketchup, cheese sauce, cream sauce, brown gravy) INS 334; 336i,ii Max Level 3000 mg/kg Notes

Function: Adjuvant Additive POLYSORBATES Food Category No. 12.7

INS 433

Max Level 50 mg/kg

Notes Note 43

Salads (e.g., macaroni salad, potato salad) & sandwich spreads (excluding cocoa- & nut-based spreads) INS 338 Max Level GMP Yeast INS 433 INS 905a Max Level 4 mg/kg Max Level 1500 mg/kg Notes Notes

Function: Acidity Regulator Additive PHOSPHATES Food Category No. 12.8 Function: Antifoaming Agent Additive POLYSORBATES Function: Release Agent Additive MINERAL OIL Food Category No. 12.9 Function: Acidity Regulator Additive PHOSPHATES

Notes

Protein products INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v INS 338 INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; Max Level 20000 mg/kg Notes Notes 2 & 31

Function: Adjuvant Additive PHOSPHATES Function: Miscellaneous Additive PHOSPHATES

Max Level GMP Max Level 20000 mg/kg

Notes Note 37 Notes Notes 2 & 31

Function: Sequestrant Additive PHOSPHATES

Max Level 20000 mg/kg

Notes Notes 2 & 31

452i-v Food Category No. 13.0 Function: Acidity Regulator Additive PHOSPHATES Foodstuffs intended for particular nutritional use INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v Max Level 5000 mg/kg Notes Notes 2 & 31

Function: Sequestrant Additive PHOSPHATES

Max Level 5000 mg/kg

Notes Notes 2 & 31

Food Category No. 13.1 Function: Acidity Regulator Additive PHOSPHATES Function: Miscellaneous Additive PHOSPHATES Food Category No. 13.2 Function: Acidity Regulator Additive SODIUM DIACETATE TARTRATES

Infant formulae and follow-on formulae INS 343iii INS 338 Max Level GMP Max Level 22 mg/100 kJ Notes

Notes Note 2

Foods for young children (weaning foods) INS 262ii 334; 335ii; 336ii; 354 INS 339i-iii; 340i-iii; 341i-iii 450i-viii 334; 335i,ii; 336i,ii INS Max Level GMP 5000 mg/kg Notes

Function: Miscellaneous Additive PHOSPHATES PHOSPHATES TARTRATES

Max Level 1000 mg/kg 5000 mg/kg 5000 mg/kg

Notes Note 2 Notes 2 & 31 Note 2

Function: Raising Agent Additive

Max Level

Notes

PHOSPHATES Function: Sequestrant Additive TARTRATES

450i-viii INS 334; 335i,ii; 336ii; 354

5000 mg/kg Max Level 5000 mg/kg

Notes 2 & 31 Notes

Food Category No. 13.3 Function: Flavour Enhancer Additive ASPARTAME CYCLAMATES SACCHARIN Function: Miscellaneous Additive ASPARTAME PHOSPHATES

Dietetic foods intended for special medical purposes INS 951 952 954 INS 951 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v Max Level 100g/serv 100g/serv 100g/serv Max Level 800 mg/kg 5000 mg/kg Notes

Notes Note 2 Note 2

Food Category No. 13.4 Function: Flavour Enhancer Additive ASPARTAME CYCLAMATES SACCHARIN Function: Miscellaneous Additive PHOSPHATES

Dietetic formulae for slimming purposes and weight reduction INS 951 952 954 INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v Max Level 100 g/serv 100 g/serv 100 g/serv Max Level 5000 mg/kg Notes

Notes Note 2

Food Category No. 13.5 Function: Miscellaneous Additive PHOSPHATES

Dietetic foods other than 13.1-13.4 INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; Max Level 5000 mg/kg Notes Note 2

451i,ii; 452i-v Food Category No. 13.6 Function: Adjuvant Additive POLYETHYLENE GLYCOL POLYSORBATES POLYVINYLPYRROLIDONE Function: Flavour Enhancer Additive SACCHARIN Function: Glazing Agent Additive CASTOR OIL POLYETHYLENE GLYCOL Function: Miscellaneous Additive CARNAUBA WAX PHOSPHATES INS 1521 433 1201 INS 954 INS 1503 1521 INS 903 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 1201 INS 905a 1521 Food supplements Max Level GMP 475 mg/kg GMP Max Level GMP Max Level GMP GMP Max Level GMP GMP Notes Notes 16 & 41 Note 16 Notes 2 & 45 Notes

Notes Notes 16 & 41 Notes Note 2

POLYVINYLPYRROLIDONE Function: Release Agent Additive MINERAL OIL POLYETHYLENE GLYCOL Food Category No. 14.1.1.2 Function: Anticaking Agent Additive PHOSPHATES Function: Acidity Regulator Additive PHOSPHATES

GMP Max Level 6000 mg/kg GMP

Note 2 Notes 2 & 45 Notes Notes 16 & 41

Table waters and soda waters INS 341iii INS 338; 340i; 341ii; 450i,ii,iv,vi-viii; 451i,ii; 452i-v 339i; 340ii; 341i 339ii,iii; 450iii,v Max Level 2000 mg/kg Max Level 500 mg/kg Notes

Notes Note 31

PHOSPHATES PHOSPHATES

2000 mg/kg 2000 mg/kg

PHOSPHATES PHOSPHATES Function: Adjuvant Additive PHOSPHATES Function: Humectant Additive PHOSPHATES Function: Sequestrant Additive PHOSPHATES

340iii 341iii INS 343ii INS 339ii,iii; 450iii,v INS 338; 340i; 341ii; 450i,ii,iv,vi-viii; 451i,ii; 452i-v 339ii,iii; 450iii,v 340iii 452i

1000 mg/kg 2000 mg/kg Max Level 500 mg/kg Max Level 2000 mg/kg Notes

Notes

Max Level 500 mg/kg

Notes Note 31

PHOSPHATES PHOSPHATES PHOSPHATES Food Category No. 14.1.2 Function: Acidity Regulator Additive TARTRATES Function: Miscellaneous Additive POLYDIMETHYLSILOXANE Function: Sequestrant Additive TARTRATES Food Category No. 14.1.2.1 Function: Acidity Regulator Additive TARTRATES

2000 mg/kg 1000 mg/kg 3000 mg/kg

Fruit and vegetable juices INS 336i,ii INS 900a INS 336i,ii Max Level 2000 mg/kg Max Level 10 mg/kg Max Level 2000 mg/kg Notes

Notes Note 2 Notes

Canned or bottled (pasteurized) fruit juice INS 334; 335i; 337; 354 INS 903 INS 900a Max Level GMP Notes

Function: Adjuvant Additive CARNAUBA WAX Function: Antifoaming Agent Additive POLYDIMETHYLSILOXANE

Max Level GMP Max Level 10 mg/kg

Notes Note 10 Notes

Function: Miscellaneous Additive TARTRATES Food Category No. 14.1.2.3 Function: Antifoaming Agent Additive POLYDIMETHYLSILOXANE Food Category No. 14.1.3 Function: Acidity Regulator Additive TARTRATES TARTRATES Function: Sequestrant Additive TARTRATES Food Category No. 14.1.3.1 Function: Acidity Regulator Additive TARTRATES Food Category No. 14.1.4 Function: Anticaking Agent Additive FERRIC AMMONIUM CITRATE POLYDIMETHYLSILOXANE Function: Acidity Regulator Additive ADIPATES GLUCONATES GLUCONATES PHOSPHATES PHOSPHATES PHOSPHATES PHOSPHATES PHOSPHATES PHOSPHATES PHOSPHATES PHOSPHATES PHOSPHATES SODIUM DIACETATE TARTRATES

INS 336i,ii

Max Level GMP

Notes Note 2

Concentrates (liquid or solid) for fruit juice INS 900a Max Level 10 mg/kg Notes Note 19

Fruit and vegetable nectars INS 334 336i,ii INS 336i,ii Max Level GMP 2000 mg/kg Max Level 2000 mg/kg Notes

Notes

Canned or bottled (pasteurized) fruit nectar INS 334; 335i; 337 Max Level GMP Notes

Water-based flavored drinks, including sport or electrolyte drinks INS 381 900a INS 359 578 580 338 339i; 342i; 450vi 339ii; 450i,iii,v 339iii 340i 340ii; 341i 340iii 341iii 452ii 262ii 335i Max Level 10 mg/kg 10 mg/kg Max Level 50 mg/kg 8000 mg/kg 500 mg/kg 1200 mg/kg 500 mg/kg 500 mg/kg 1000 mg/kg 500 mg/kg 2000 mg/kg 1000 mg/kg 3000 mg/kg 3000 mg/kg 150 mg/kg GMP Notes

Notes

TARTRATES Function: Adjuvant Additive CYCLODEXTRIN, BETAPHOSPHATES Function: Antifoaming Agent Additive OXYSTEARIN Function: Carrier Solvent Additive CARNAUBA WAX CASTOR OIL POLYETHYLENE GLYCOL PROPYLENE GLYCOL TRIETHYL CITRATE Function: Flavour Enhancer Additive ASPARTAME GLUCONATES GLUCONATES GLUCONATES Function: Foaming Agent Additive QUILLAIA EXTRACT Function: Flour Treatment Agent Additive SULPHITES Function: Humectant Additive PHOSPHATES PHOSPHATES PHOSPHATES PROPYLENE GLYCOL Function: Miscellaneous Additive ADIPATES GLYCEROL ESTER OF WOOD ROSIN PHOSPHATES PHOSPHATES

336i,ii; 337 INS 459 343ii INS 387 INS 903 1503 1521 1520 1505 INS 951 576 577 578 INS 999 INS 223 INS 339ii; 450i,iii,v 339iii 452ii 1520 INS 355-357 445 338 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 900a 999

2000 mg/kg

Max Level 500 mg/kg 500 mg/kg Max Level 250 mg/kg Max Level 200 mg/kg 500 mg/kg 1000 mg/kg 3000 mg/kg 200 mg/kg Max Level 1000 mg/kg 500 mg/kg 1000 mg/kg 8000 mg/kg Max Level 1500 mg/kg Max Level 70 mg/kg Max Level 500 mg/kg 1000 mg/kg 3000 mg/kg 3000 mg/kg Max Level 10000 mg/kg 100 mg/kg 700 mg/kg 0.05 mg/kg

Notes Note 13

Notes

Notes

Notes

Notes

Notes

Notes

Notes Notes 1 & 2 Note 2 Note 2 Note 2

POLYDIMETHYLSILOXANE QUILLAIA EXTRACT

GMP GMP

Note 2 Note 2

SUCROSE ACETATE ISOBUTYRATE Function: Sequestrant Additive DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL GLUCONATES ISOPROPYL CITRATES OXYSTEARIN PHOSPHATES PHOSPHATES PHOSPHATES PHOSPHATES PHOSPHATES PHOSPHATES STEARYL CITRATE SULPHITES TARTRATES TARTRATES TRIETHYL CITRATE Food Category No. 14.1.4.1 Function: Acidity Regulator Additive ADIPATES ADIPATES GLUCONATES PHOSPHATES TARTRATES Function: Adjuvant Additive EDTAs GLYCEROL ESTER OF WOOD ROSIN SUCROSE ACETATE ISOBUTYRATE Function: Antifoaming Agent Additive POLYDIMETHYLSILOXANE STEARYL CITRATE Function: Carrier Solvent Additive ISOPROPYL CITRATES Function: Flavour Enhancer Additive EDTAs Function: Sequestrant Additive EDTAs EDTAs

444 INS 472e 578 384 387 339ii; 450i,iii,v 339iii 340i 340iii 452i 452ii 484 539 335i,ii 336i,ii; 337 1505

300 mg/kg Max Level 1000 mg/kg 8000 mg/kg 200 mg/kg 250 mg/kg 500 mg/kg 1000 mg/kg 500 mg/kg 1000 mg/kg 3000 mg/kg 3000 mg/kg 500 mg/kg 7 mg/kg 300 mg/kg 2000 mg/kg 200 mg/kg

Note 2 Notes

Carbonated water-based flavoured drinks INS 355, 356 357 576, 577 343i-iii 334 INS 385 445 444 INS 900a 484 INS 384 INS 385 INS 385 385, 386 Max Level 50 mg/kg 1000 mg/kg GMP GMP 3000 mg/kg Max Level 33 mg/kg 100 mg/kg 300 mg/kg Max Level 10 mg/kg GMP Max Level GMP Max Level 33 mg/kg Max Level 200 mg/kg 35 mg/kg Notes

Notes Notes 20 & 22 Note 25 Note 25 Notes

Notes

Notes Notes 20 & 22 Notes Note 20

PHOSPHATES Food Category No. 14.1.4.2 Function: Acidity Regulator Additive ADIPATES ADIPATES ADIPATES GLUCONATES PHOSPHATES TARTRATES Function: Adjuvant Additive GLYCEROL ESTER OF WOOD ROSIN SUCROSE ACETATE ISOBUTYRATE Function: Antifoaming Agent Additive POLYDIMETHYLSILOXANE STEARYL CITRATE ISOPROPYL CITRATES Function: Humectant Additive DIOCTYL SODIUM SULFOSUCCINATE Function: Sequestrant Additive EDTAs EDTAs PHOSPHATES Food Category No. 14.1.4.3 Function: Anticaking Agent Additive PHOSPHATES Function: Acidity Regulator Additive ADIPATES PHOSPHATES TARTRATES Function: Adjuvant Additive POLYSORBATES Function: Antifoaming Agent Additive POLYDIMETHYLSILOXANE

338

700 mg/kg

Note 31

Non-carbonated water-based flavoured drinks INS 355 356 357 576, 577 343i-iii 334 INS 445 444 INS 900a 484 384 INS 480 INS 385 385, 386 338 Max Level 2000 mg/kg 50 mg/kg 1000 mg/kg GMP GMP 3000 mg/kg Max Level 100 mg/kg 300 mg/kg Max Level 10 mg/kg GMP GMP Max Level 10 mg/kg Max Level 200 mg/kg 35 mg/kg 700 mg/kg Notes

Notes Note 25 Note 25 Notes

Notes

Notes Note 20

Concentrates (liquid or solid) for water-based flavoured drinks INS 341iii INS 355-357 343i-iii 334 INS 435 INS 900a Max Level 25000 mg/kg Max Level 10000 mg/kg GMP 3000 mg/kg Max Level 45000 mg/kg Max Level 20 mg/kg Notes

Notes Note 19 Notes Note 43 Notes Note 19

Function: Foaming Agent Additive POLYSORBATES Function: Humectant Additive DIOCTYL SODIUM SULFOSUCCINATE Function: Sequestrant Additive EDTAs EDTAs Food Category No. 14.1.5

INS 435 INS 480 INS 385 386

Max Level 45000 mg/kg Max Level 10 mg/kg Max Level 100 mg/kg 33 mg/kg

Notes Note 43 Notes Note 19 Notes

Coffee, coffee substitutes, tea, herbal infusions & other hot cereal beverages, excluding cocoa INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v INS 903 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v Max Level 2000 mg/kg Notes Notes 2 & 31

Function: Acidity Regulator Additive PHOSPHATES

Function: Miscellaneous Additive CARNAUBA WAX PHOSPHATES

Max Level GMP 2000 mg/kg

Notes Notes 2 & 12 Notes 2 & 31

Function: Sequestrant Additive PHOSPHATES

Max Level 2000 mg/kg

Notes Notes 2 & 31

Food Category No. 14.2 Function: Adjuvant Additive PROPYLENE GLYCOL SULPHITES

Alcoholic beverages, including alcohol-free and low-alcohol counterparts INS 1520 539 Max Level 50000 mg/kg 0.5 mg/kg Notes Note 10 Notes 7 & 10

Function: Antifoaming Agent Additive PROPYLENE GLYCOL

INS 1520

Max Level 50000 mg/kg Max Level 0.5 mg/kg Max Level 50000 mg/kg Max Level 50000 mg/kg Max Level 25 mg/kg

Notes Note 10 Notes Notes 7 & 10 Notes Note 10 Notes Note 10 Notes

Function: Bleaching Agent (Not for Flour) Additive INS SULPHITES 539 Function: Carrier Solvent Additive PROPYLENE GLYCOL Function: Humectant Additive PROPYLENE GLYCOL Function: Sequestrant Additive EDTAs Food Category No. 14.2.1 Function: Anticaking Agent Additive TARTRATES Function: Acidity Regulator Additive ADIPATES ADIPATES GLUCONATES PHOSPHATES INS 1520 INS 1520 INS 385

Beer and malt beverages INS 336i INS 355 356, 357, 359 578 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 342i,ii INS 321 578 905a 338 338; 339i,ii; 451i 339i 342ii 342ii 451i 1201 221 336i Max Level GBP Max Level GMP GMP GMP 1000 mg/kg Notes Note 49 Notes

Note 31

PHOSPHATES Function: Adjuvant Additive BHT GLUCONATES MINERAL OIL PHOSPHATES PHOSPHATES PHOSPHATES PHOSPHATES PHOSPHATES PHOSPHATES POLYVINYLPYRROLIDONE SULPHITES TARTRATES

GMP Max Level GMP GMP GMP GMP GMP 400 mg/kg GMP GMP 4000 mg/kg 10 mg/kg GMP GBP Notes Note 9 Note 9 Note 9 Note 5 Note 35 Note 38 Note 38 Note 35 Notes 22 & 46 Note 5 Note 49

Function: Antifoaming Agent Additive EDTAs

INS 385

Max Level 25 mg/kg Max Level 500 mg/kg Max Level GMP Max Level GMP Max Level GBP Max Level GMP GMP GMP

Notes Note 20 Notes Note 3 & 7 Notes

Function: Bleaching Agent (Not for Flour) Additive INS SULPHITES 220 Function: Flavour Enhancer Additive ASPARTAME Function: Firming Agent Additive ADIPATES Function: Humectant Additive TARTRATES Function: Miscellaneous Additive ALUMINIUM AMMONIUM SULPHATE CHLORINE PHOSPHATES INS 951 INS 355 INS 336i INS 523 925 338; 339i-iii; 341i-iii; 451i INS 578 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v Cider and perry INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 334; 335i; 337 Max Level 2000 mg/kg

Notes

Notes Note 49 Notes Notes 2 & 5 Notes 2 & 5 Note 2

Function: Sequestrant Additive GLUCONATES PHOSPHATES

Max Level GMP 1000 mg/kg

Notes Note 31

Food Category No. 14.2.2 Function: Acidity Regulator Additive PHOSPHATES

Notes Notes 2 & 31

TARTRATES

GMP

Function: Miscellaneous Additive PHOSPHATES

INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v

Max Level 2000 mg/kg

Notes Notes 2 & 31

Function: Sequestrant Additive PHOSPHATES

Max Level 2000 mg/kg

Notes Notes 2 & 31

Food Category No. 14.2.3 Function: Acidity Regulator Additive PHOSPHATES INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v INS 905a 1201 INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v

Wines Max Level 1000 mg/kg Notes Notes 2 & 31

Function: Adjuvant Additive MINERAL OIL POLYVINYLPYRROLIDONE Function: Miscellaneous Additive PHOSPHATES

Max Level GMP 60 mg/kg Max Level 1000 mg/kg

Notes Note 30 Notes 22 & 46 Notes Notes 2 & 31

Function: Sequestrant Additive PHOSPHATES

Max Level 1000 mg/kg

Notes Notes 2 & 31

Food Category No. 14.2.3.1 Function: Acidity Regulator Additive TARTRATES Function: Antifoaming Agent Additive POLYDIMETHYLSILOXANE Function: Miscellaneous Additive POLYDIMETHYLSILOXANE Food Category No. 14.2.3.2 Function: Acidity Regulator Additive TARTRATES Function: Adjuvant Additive PHOSPHATES Food Category No. 14.2.3.3 Function: Acidity Regulator Additive TARTRATES Food Category No. 14.2.3.4 Function: Acidity Regulator Additive TARTRATES Food Category No. 14.2.4 Function: Acidity Regulator Additive PHOSPHATES INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v INS 900a INS 338; INS 334 INS 334 INS 900a INS 900a

Still wine Max Level 9000 mg/kg Max Level 10 mg/kg Max Level GMP Notes

Notes

Notes Note 2

Sparkling and semi-sparkling wine INS 334 INS 342i,ii Max Level GMP Max Level 960 mg/kg Notes

Notes Note 39

Fortified wine and liquor wine INS 334 Max Level GMP Aromatized wine Max Level GMP Notes Notes

Fruit wine Max Level 1000 mg/kg Notes Notes 2 & 31

Function: Antifoaming Agent Additive POLYDIMETHYLSILOXANE Function: Miscellaneous Additive PHOSPHATES

Max Level 10 mg/kg Max Level 1000 mg/kg

Notes

Notes Notes 2 & 31

339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v Function: Sequestrant Additive PHOSPHATES INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v Max Level 1000 mg/kg Notes Notes 2 & 31

Food Category No. 14.2.5 Function: Acidity Regulator Additive PHOSPHATES INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v

Mead Max Level 1000 mg/kg Notes Notes 2 & 31

Function: Miscellaneous Additive PHOSPHATES

Max Level 1000 mg/kg

Notes Notes 2 & 31

Function: Sequestrant Additive PHOSPHATES

Max Level 1000 mg/kg

Notes Notes 2 & 31

Food Category No. 14.2.6 Function: Acidity Regulator Additive PHOSPHATES INS 338; 339i-iii; 340i-iii;

Spirituous beverages Max Level 1000 mg/kg Notes Notes 2 & 31

TARTRATES Function: Adjuvant Additive EDTAs Function: Flavour Enhancer Additive EDTAs Function: Miscellaneous Additive PHOSPHATES

341i-iii; 450i-viii; 451i,ii; 452i-v 334 INS 385 INS 385 INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v

3000 mg/kg Max Level 25 mg/kg Max Level 25 mg/kg Max Level 1000 mg/kg Notes Note 22 Notes Note 22 Notes Notes 2 & 31

Function: Sequestrant Additive PHOSPHATES

Max Level 1000 mg/kg

Notes Notes 2 & 31

Food Category No. 14.2.6.1 Function: Acidity Regulator Additive TARTRATES Food Category No. 14.3 Function: Acidity Regulator Additive TARTRATES Food Category No. 15.0 Function: Miscellaneous Additive CARNAUBA WAX PHOSPHATES

Spirituous beverages containing more than 15% alcohol INS 335i; 337 Max Level GMP Notes

Other alcoholic beverages (e.g., beer, wine or spirit coolers, etc.) INS 334 Max Level 3000 mg/kg Notes

Ready-to-eat savouries INS 903 338; 339i-iii; 340i-iii; Max Level GMP 5000 mg/kg Notes Notes 2 & 11 Note 2

341i-iii; 450i-viii; 451i,ii; 452i-v Food Category No. 15.1 Snacks - potato, cereal, flour or starch based (from roots & tubers, pulses & legumes) INS 355 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v 262ii INS 355 INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v Max Level 13000 mg/kg 5000 mg/kg Notes Note 31

Function: Acidity Regulator Additive ADIPATES PHOSPHATES

SODIUM DIACETATE Function: Raising Agent Additive ADIPATES Function: Sequestrant Additive PHOSPHATES

500 mg/kg Max Level 13000 mg/kg Max Level 5000 mg/kg Notes

Notes Note 31

Food Category No. 15.2 Function: Anticaking Agent Additive PROPYLENE GLYCOL Function: Acidity Regulator Additive PHOSPHATES Function: Adjuvant Additive PROPYLENE GLYCOL Function: Antifoaming Agent Additive PROPYLENE GLYCOL Function: Carrier Solvent Additive

Processed nuts, including coated nuts and nut mixtures (with, e.g., dried fruit) INS 1520 INS 339i-iii; 340i-iii INS 1520 INS 1520 INS Max Level 50000 mg/kg Max Level 5000 mg/kg Max Level 50000 mg/kg Max Level 50000 mg/kg Max Level Notes Note 10 Notes

Notes Note 10 Notes Note 10 Notes

PROPYLENE GLYCOL Function: Humectant Additive PROPYLENE GLYCOL Food Category No. 16.0

1520 INS 1520

50000 mg/kg Max Level 50000 mg/kg

Note 10 Notes Note 10

Composite foods (e.g., casseroles, mincemeat) - foods that could not be placed in categories 1-15 INS 339i; 340i; 341iii; 450iii,v 541i INS 338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v Max Level 1000 mg/kg Notes Note 31

Function: Acidity Regulator Additive PHOSPHATES

SODIUM ALUMINIUM PHOSPHATE Function: Miscellaneous Additive PHOSPHATES

1000 mg/kg Max Level 10000 mg/kg Notes Notes 1 & 2

Notes correspondant aux tableaux 1 et 2 pour les additifs dont lutilisation est autorise sous certaines conditions dans certaines catgories daliments ou aliments: Additifs divers DJA numrique Note 1: Note 2: Note 3: Note 4: Note 5: Note 6: Note 7: Note 8: Note 9: Note 10: Note 11: Note 12: Note 13: Note 14: Note 15: Note 16: Note 17: Note 18: Sur la base de lingrdient sec, du poids de matire sche ou du mlange sec MSC = additif polyvalent; effet technique non spcifi Limite dutilisation ailleurs que dans laliment fini En tant qualuminium Auxiliaire technologique pour le traitement de leau utilise dans la fabrication de la bire Sur la base de la farine BLA = pour blanchir les ingrdients entrant dans la fabrication des produits laitiers Sur le poids du lait blanchi ADJ = lment des filtres agglomrs la rsine; additif utilis ailleurs que dans laliment fini ADJ = auxiliaire de formulation Traitement de surface Utilis dans les matires premires servant la fabrication de laliment fini (comme les grains de caf) ADJ = Agent de capsulage Solubilisant pour les gommes et les collodes Sur la quantit totale de stabilisants et dpaississants et/ou de gommes ADJ = Agent solubilisant et/ou dispersant ADJ = Agent dchaudage pour les carcasses [pour supprimer les poils (viande) ou les plumes (volaille)] ou agent dnudant (pour supprimer les poils); additif disparaissant au cours de la transformation ADJ = auxiliaire de transformation pour le sucre de canne non raffin, ajout 10 ppm de sucrose

Note 19: Note 20: Note 21: Note 22: Note 23: Note 24: Note 25: Note 26: Note 27: Note 28: Note 29: Note 30: Note 31: Note 32: Note 33: Note 34: Note 35: Note 36: Note 37: Note 38: Note 39: Note 40: Note 41: Note 42: Note 43: Note 44: Note 45: Note 46: Note 47: Note 48: Note 49:

Prt consommer En tant que EDTA de calcium disodique ADJ = agent de rtention de la texture ADJ = agent clarifiant En tant que calcium Base de gomme ADJ = agent dajustement de la densit et/ou agent de turbidit En tant que citrate mono-isopropyle ADJ = lment de lagent anti-moussant Agent de dpoudrage pour lacide sorbique dans les aliments, sur la base de lacide sorbique ADJ = agent protecteur surnageant sur la saumure ADJ = agent de protection surnageant sur le fluide de fermentation pour prvenir la contamination En tant que P2O5 Base anhydre ADJ = agent clarifiant Limite dans les fves de cacao Utilis pour modifier lamidon, niveau rsiduel en tant que phosphore Pour la panure ou la pte frire uniquement ADJ = pour la coagulation ADJ = nutriment de la levure pour la fabrication de la bire ADJ = pour le dmarrage de la fermentation secondaire Base de matires grasses ADJ = agent plastifiant ADJ = dans le mlange destin la fabrication de la crme ADJ = agent tensio-actif ou humectant pour les colorants dans les aliments ADJ = agent tensio-actif ADJ = auxiliaire de fabrication des comprims Niveau rsiduel En tant que phosphore En tant que SO2 ADJ = auxiliaire de formation/transformation et agent de surface

ANNEXE VI: MESURES REQUISES DU FAIT DUNE MODIFICATION DE LA DJA ET DAUTRES RECOMMANDATIONS TECHNOLOGIQUES Substance Prcdente dose journalire admissible (DJA) en mg/kg de poids corporel et autres recommandations toxicologiques 0-0,2 (provisoire) Dose journalire admissible (DJA) actuelle en mg/kg de poids corporel et autres recommandations toxicologiques 0-0,7 mg/kg poids corporel Utilisations actuellement indiques dans le Codex Notes du Secrtariat

Antioxygne Butylhydroquinonetertiaire (TBHQ) Emulsifiants Cellulose microcristalline Esters de sucrose dacides gras et

Graisses et huiles comestibles Aucune Margarine Cacao poudre en et

Prcdente DJA releve

Non spcifie 0-20 (DJA provisoire pour le groupe)

Non spcifiea 0.30 mg/kg poids corporelb

Prcdente DJA maintenue Prcdente DJA releve

sucroglycrides

prparations sches base de cacao et de sucre Non spcifiec Non spcifiec 0-0,6 mg/kg poids corporel (provisoire) Pas de attribuee Non spcifiea Il nexiste pas encore de base approprie pour valuer ses effets toxicologiques et nutritionnelsf Voir Annexe 1 du rapport rsum de la 49e runion du JECFA DJA Aucune Aucune Aucune Prcdente DJA maintenue

Prparations base denzymes Dcarboxylase Aucune dactolactate alpha Amylase Aucune maltognique Agent Anthole trans 0-0,6 (provisoire) aromatisant

Agent de glaage Poly-1-dcne hydrogn Agent dulcorant Sirop de maltitol Substances diverses Saslatrim (molcules dacyltriglycride chane courte et longue Contaminants Aflatoxines B, G et M

Aucune Non spcifie Aucune

Aucune Aucune Aucune

Concentration la plus faible possibleg

Aucune

a b c

Sapplique au produit conforme aux normes rvises. DJA de groupe pour les esters de sucrose dacides gras et les saccharoglycrides

Dans lattente de lexamen de la dsignation prliminaire pour les normes. La dsignation prliminaire pour lAnnexe B lAppendice 1 (norme gnrale pour les prparations base denzymes utilises dans la transformation des denres alimentaires) du recueil des normes pour les additifs alimentaires (1992) sera examine en 1998.
d

DJA provisoire prolonge jusquen 1998 afin de permettre lexamen dtudes en cours demandes par le Comit ses sessions prcdentes. Donnes insuffisantes pour fixer une DJA.

e f

Le Comit a recommand la mise en route dtudes supplmentaires visant expressment valuer les consquences toxicologiques et nutritionnelles de lingestion de saslatrim.
g

La prsence de cette substance dans les denres alimentaires devrait tre limite des niveaux irrductibles. Par niveau irrductible, on entend la concentration minimale

dune substance dont labsence dans un aliment entranait le rejet complet de cet aliment et compromettait gravement la disponibilit dapprovisionnements alimentaires importants. ANNEXE VII: CONFIRMATION DES DISPOSITIONS ALIMENTAIRES FIGURANT DANS LES NORMES CODEX RELATIVES AUX ADDITIFS

Avant-projet de norme Codex rvise pour le sel de qualit alimentaire Additif alimentaire Agents anti-agglomrants 341 (iii) Orthophosphate tricalcique 170 i) Carbonate de calcium 504 i) Carbonate de magnsium 530 Oxyde de magnsium 551 Cilice amorphe 552 Silicate de calcium 553 i) Silicate de magnsium 554 Aluminosilicate de sodium 556 Aluminosilicate de calcium 470 Sels myristique, palmitique ou starique (calcium, potassium, sodium 470 Sels myristique, palmitique ou starique (aluminium, magnsium) 538 Ferrocyanure de calcium 536 Ferrocyanure de potassium1 535 Ferrocyanure de sodium Emulsifiants 433 Monoolate de polyxythylne (20) sorbitane Auxiliaire technologique 900a Polydimthylsiloxane3 Concentration maximale dans le produit fini 20 mg/kg ------------------------------------Statut de confirmation Confirme

BPF

Confirme

(Pas de DJA attribue)

Non confirme

10 mg/kg, seul ou en combinaison, exprime en [Fe(CN6)] 2 10 mg/kg 10 mg de rsidu/kg

Confirme Confirme Confirme

ANNEXE VIII: PROJET DE NORMES DIDENTIT ET DE PURET DES ADDITIFS ALIMENTAIRES4 La concentration maximale des ferrocyanures de sodium et de potassium peut tre de 20 mg/kg lorsquils sont utiliss pour la prparation du sel dendritique. 2 La concentration maximale des ferrocyanures de sodium et de potassium peut tre de 20 mg/kg lorsquils sont utiliss pour la prparation du sel dendritique. 3 Le polydimthylsiloxane est considr comme un agent antimoussant, un lubrifiant, un agent de glisse et anti-adhsif et un auxiliaire de moulage (comme le dimthylpolysiloxane) dans le Rpertoire des auxiliaires technologiques du Codex. Il est considr comme un agent antimoussant, un agent antiagglomrant et un mulsifiant dans le Systme international de numrotation du Codex pour les additifs alimentaires. 4 Les normes des catgories III, IV et V figurent dans le rapport du Groupe de travail sur les
1

CATGORIE I (RECOMMANDE LA COMMISSION POUR ADOPTION) Additifs alimentaires Agar-Agar Acide alginique Alginate dammonium Alginate de calcium Anhydride carbonique Esters glycroliques de lacide diactyltartrique et dacide gras Ethyle-hydroxythyle-cellulose Gomme gellane Poly-1-dcne hydrogn Actate disoamyle Sirop de maltitol Cire microcristalline Aromatisants No. 13 33 34 43 45 49 50 53 54 55 56 57 59 60 61 62 63 65 66 67 68 71 73 76 79 80 81 82 83 84 85 86 Nom Propionate de cyclohexane allylique Octanoate dthyle Nonanoate dthyle Actate disoamyle Butyrate disoamyle Isobutyrate disoamyle Isovalrate disoamyle Formate de citronellyle Formate de granyle Formate de nryle Formate de rhodinyle Actate de citronellyle Actate de nryle Actate de rhodinyle Propionate de citronellyle Propionate de granyle cis-3,7-Dimthyl-2,6-octadien-1-yl propanoate Butyrate de citronellyle Butyrate de granyle Butyrate de nryle Butyrate de rhodinyle Isobutyrate de citronellyle Isobutyrate de nryle Isovalrate de nryle Acide formique Actaldehyde Acide actique Alcool de propyle Propionaldehyde Acide propionique Alcool butylique Aldehyde butyrique Mlange de carotnodes Amidons modifis Aginate de potassium Propionate de potassium Propylne-glycol Alginate de propylne glycol Esters de propylne glycol dacides gras Salatrim Alginate de sodium Saccharoglycrides Anhydride sulfureux Butylhydroquinone tertiaire

normes (document de sance 2 - Add.2).

87 88 89 90 91 92 93 94 95 96 97 98 99 100 101 102 103 104 105 106 107 108 109 110 111 112 113 114 115 116 117 118 119 120 122 123 125 126 127 128 129 130 131 132 133 134 135 136 137 138 141 142 143 144 145 146

Acide butyrique Alcool amylique Aldehyde valrique Acide valrique Alcool hexylique Hexanal Acide hexanoque Alcool heptylique Heptanal Acide heptanoque 1-Octanol Octanal Acide octanoque Alcool nonylique Nonanal Acide nonanoque 1-Dcanol Dcanal Acide dcanoque Alcool undcylnique Undcanal Acide undcanoque Alcool laurilique Adehyde laurique Acide laurique Aldehyde myristique Acide myristique 1-Hexadcanol Acide palmitique Acide starique Formate propylique Formate butylique Formate n-amylique Formate hexylique Formate octylique Formate cis-3-hexenylique Actate de mthyle Actate de propyle Actate de butyle Actate dhexyle Actate dheptyle Actate doctyle Actate de nonyle Actate de dcyle Actate de lauryle Actate cis-3-hexnylique Actate trans-3-heptnylique Actate 10-undecen-1-ylActate disobutyle Actate 2-mthylbutylique Propionate de mthyle Propionate de propyle Propionate de butyle Propionate dhexyle Propionate doctyle Propionate de dcyle

147 148 149 150 151 152 153 157 158 159 160 161 162 163 164 166 167 170 173 174 175 179 180 181 183 185 186 187 188 189 190 191 192 193 194 195 196 197 198 199 200 201 202 203 205 206 207 208 209 212 214 216 217 218

Propionate de cis-3 & trans-2-hexnyle Propionate disobutyle Butyrate de mthyle Butyrate de propyle Butyrate de butyle Butyrate n-amylique Butyrate dhexyle Butyrate cis-3-hexnylique Butyrate disobutyle Valrate de mthyle Valrate de butyle Hexanoate de propyle Hexanoate de butyle Hexanoate n-amylique Hexanoate dhexyle Hexanoate disobutyle Heptanoate de mthyle Heptanoate n-amylique Octanoate de mthyle Octanoate n-amylique Octanoate dhexyle Nonanoate de mthyle Laurate de mthyle Laurate de butyle Myristate de mthyle Isobutyrate de mthyle Isobutyrate dthyle Isobutyrate de propyle Isobutyrate de butyle Isobutyrate dhexyle Isobutyrate dheptyle Propanoate de trans-3-heptnyl 2- mthyle Isobutyrate doctyle Isobutyrate de dodcyle Isobutyrate disobutyle Isovalrate de mthyle Isovalrate dthyle Isovalrate de propyle Isovalrate de butyle Hexyl-3-mthylbutanoate Isovalrate doctyle Isovalrate de nonyle 3-Hexnyl 3-mthylbutanoate 3-Mthylpropyl 3-mthylbutyrate Mthyl 2-mthylbutyrate Ethyl 2-mthylbutyrate n-butyl 2-mthylbutyrate Hexyl 2-mthylbutanoate Octyl 2-mthylbutyrate 2-Mthylbutyl 2-mthylbutyrate Ethyl 2-mthylpentanoate Mthyl 4-mthylvalrate trans-anthole Acide citrique

CATGORIE II (RECOMMANDE POUR ADOPTION APRS MODIFICATIONS DE FORME, Y

COMPRIS RVISIONS TECHNIQUES) Additifs alimentaires Propionate de sodium Aromatisants No. 58 124 Nom Actate de granyle Formate disobutyle Sous la rubrique Solubilit dans lthanol, remplacer 1L par 1 ml Sous la rubrique Indice de rfraction, vrifier la troisime dcimale dans la valeur suprieure. Dans la description, ajouter ou granules aprs cristaux.

ANNEXE IX: AMENDEMENTS AU SYSTME INTERNATIONAL DE NUMROTATION DES ADDITIFS ALIMENTAIRES Propositions soumises aux tapes 5 8 NUMRO SIN 425 960 SUBSTANCE Farine de konjac Stvioside FONCTION TECHNOLOGIQUE paississant dulcorant

Propositions soumises ltape 3 (adoption acclre) NUMRO SIN 938 939 948 SUBSTANCE Argon Hlium Oxygne FONCTION TECHNOLOGIQUE Gaz de conditionnement Gaz de conditionnement Gaz de conditionnement

ANNEXE X: PROJET DE LIMITE MAXIMALE POUR LAFLATOXINE DANS LE LAIT ( ltape 8 de la Procdure) AFLATOXINE M1 DANS LE LAIT 0,05m/kg

PROJET DE LIMITE MAXIMALE ET DE PLANS DCHANTILLONNAGE POUR LES AFLATOXINES TOTALES DANS LES ARACHIDES DESTINES UNE TRANSFORMATION ULTRIEURE (A ltape 8 de la procdure) LIMITE MAXIMALE [Maximum de [15 m/kg] pour les aflatoxines dans les arachides destines une transformation ultrieure sur la base dun chantillon de 20 kg, comme indiqu dans le matriel ci-aprs extrait de la publication FAO Food and Nutrition Paper 55 (Rome, 1993) Plans dchantillonnage pour lanalyse des aflatoxines dans les arachides et le mas]. [COLLECTE DE LCHANTILLON] Chaque fois que possible, il vaut mieux (et il est plus commode) de constituer lchantillon lorsque les lots slectionns sont mobiles. Lestimation de la teneur moyenne en aflatoxines dune pile de sacs sera, par exemple, facilite si les chantillons reprsentatifs sont collects

pendant ldification ou le dmantlement de la pile. De mme, lchantillonnage dimportants envois darachides se fera de prfrence pendant le chargement/dchargement. Dans ce cas, il est recommand de prlever lchantillon reprsentatif dans des lots reprsentatifs lorsquils se trouvent, par exemple, dans les cales des bateaux, sur les courroies transporteuses, dans les tours de pesage des docks, ou dans les camions ou les pniches. Pour le matriel non transform, chaque chantillon devra tre compos dau moins 100 chantillons prlevs de manire reprsentative (en utilisant une mthode dchantillonnage alatoire tirage systmatique) en divers endroits du lot. Prparation de lchantillon - Un broyeur marteau dot dun tamis de #14 (trou de 3,1 mm de diamtre dans le tamis) analogue celui utilis par le Dpartement de lagriculture des tats-Unis pour prparer les chantillons en vue de lanalyse des aflatoxines est spcifi pour les arachides. Ce choix reprsente un compromis sur les plans du cot et de la prcision. La taille minimale recommande de la portion soumise lanalyse est de 100 g pour les arachides concasses. Si lon utilise pour prparer lchantillon des portions plus importantes ou des broyeurs donnant un produit plus fin, on obtiendra une variance dchantillonnage plus rduite. Mthodes danalyse - Les mthodes danalyse par chromatographie sur couche mince sont recommandes pour quantifier les aflatoxines dans lchantillon unitaire. Une vaste enqute effectue par Horwitz et al. (1993) suggre que la CCM reprsente la mthode danalyse type la plus utilise par les laboratoires danalyse. La variabilit analytique, mesure par le coefficient de variation, est de 9 82 pour cent environ. La variabilit associe aux mthodes CCM reprsente un compromis en ce qui concerne les capacits de prcision des divers laboratoires danalyse. Si des mthodes danalyse diffrentes sont utilises ou si lon analyse davantage daliquotes par extrait, la variabilit analytique peut tre rduite. <<I>> p472.gif Cinq courbes caractristiques indiquant la probabilit de lacceptation de lots darachides brutes dcortiques lorsquon utilise des chantillons de 20 kg, un broyeur marteau pour la pulvrisation, une portion soumise lanalyse de 100 g, des mthodes danalyse CCM et cinq niveaux dacceptation de lchantillon. ANNEXE XI: AVANT-PROJET DE LIMITE MAXIMALE POUR LA PATULINE ( ltape 3 de la Procdure) Patuline 50 m/kg dans le jus de pomme et le jus de pomme utilis comme ingrdient dans la fabrication de boissons non alcoolises prtes consommer AVANT-PROJET DE LIMITE MAXIMALE POUR LTAIN ( ltape 3 de la Procdure) tain 250 mg/kg pour les aliments en conserve solides 200 mg/kg pour les aliments en conserve liquides

ANNEXE XII: AVANT-PROJET DAMENDEMENT A LA NORME REVISEE POUR LE SEL DE QUALITE ALIMENTAIRE (CODEX STAN 150-1985, Rv.1) ( ltape 3 de la Procdure) 8. Emballage, transport et entreposage (nouvelle section 8) 8.1 Le sel iod doit tre emball dans des sacs hermtiques en polythylne de haute densit (HDPE) ou en polypropylne (PP) (lamins ou non lamins) ou dans des sacs de jute doubls de

polythylne de faible densit (sacs de jute de qualit 1803 DW doubls dune feuille de polythylne de calibre 150). Dans de nombreux pays, ceci reprsente un changement radical par rapport aux matriaux demballage traditionnels, comme la paille ou le jute. Le cot de ladjonction diode supplmentaire pour compenser les pertes diode dcoulant de lutilisation demballages meilleur march (comme la paille ou le jute) doit tre compar au cot de ladoption dun matriau demballage coteux comme celui indiqu ci-dessus. 8.2 Les units demballage en vrac ne doivent pas dpasser 50 kg (conformment aux conventions de lOrganisation internationale du travail (OIT) afin dviter lutilisation de crochets pour soulever les sacs. 8.3 Les sacs qui ont dj t utiliss pour emballer dautres articles comme des engrais, du ciment, des substances chimiques, etc. ne doivent pas tre rutiliss pour emballer le sel iod. 8.4 Le rseau de distribution devrait tre rationalis de faon rduire lintervalle entre liodation et la consommation du sel. 8.5 Le sel iod ne doit pas tre expos la pluie, une humidit excessive ou la lumire du soleil directe, tous les stades de son entreposage, de son transport ou de sa vente. 8.6 Les sacs de sel iod doivent tre entreposs uniquement dans des pices couvertes ou des entrepts correctement ventils. 8.7 Le consommateur doit tre inform quil doit entreposer le sel iod de faon le protger dune exposition directe lhumidit, la chaleur et la lumire du soleil. ANNEXE XIII: ADDITIFS ALIMENTAIRES ET CONTAMINANTS DONT LEVALUATION PAR LE JECFA EST PROPOSEE Additifs alimentaires pour lesquels une valuation toxicologique et llaboration de normes sont proposes argon, hlium et oxygne curdlan rythritol aromatisants sulfate de sodium Additifs alimentaires dont il est propos dvaluer lingestion canthaxanthine, extraits de rocou, oxydes de fer et rythrosine aromatisants: examen de mthodes comparatives pour estimer lingestion (en utilisant des aromatisants spcifiques, identifier, comme exemples) Contaminants et substances toxiques prsentes dans la nature cadmium chloropropanols dioxines et PCB analogues aux dioxines carbamate dthyle fumonisines acide glycyrrhizique plomb (valuation des risques pour les enfants) mthylmercure Etats-Unis, Japon Etats-Unis CCFAC CCFAC IPCS Danemark Etats-Unis CCFAC CCFAC Norvge Par Royaume-Uni Japon Australie Etats-Unis Union europenne

nitrate ochratoxine A phnylhydrazines, y compris lagaritine hydrocarbures aromatiques polycycliques trichothcnes zaralnone

Pays-Bas Etats-Unis Danemark Danemark, Pays-Bas Pays-Bas Sude

ANNEXE XIV: AVANT-PROJET DE CODE DUSAGES EN MATIERE DE MESURES PRISES A LA SOURCE POUR REDUIRE LA CONTAMINATION CHIMIQUE DES DENREES ALIMENTAIRES ( ltape 3 de la Procdure) 1. Un large ventail de mesures prises la source pour rduire la contamination chimique des denres alimentaires sont traites dans le prsent Code dusages; elles ne relvent pas toutes directement des autorits charges du contrle des aliments. Toutefois, les autorits nationales charges du contrle des denres alimentaires et le Codex Alimentarius devraient informer les autres autorits nationales et les organisations internationales concernes des problmes de contamination des aliments rels ou potentiels et les encourager prendre les mesures appropries. 2. Diffrentes mthodes peuvent tre utilises pour sassurer que les concentrations de contaminants chimiques dans les denres alimentaires sont aussi faibles que raisonnablement possible et ne dpassent jamais les limites maximales considres comme acceptables du point de vue sanitaire. Ces mthodes consistent essentiellement en a) mesures visant supprimer ou matriser la source de contamination; b) mesures visant rduire les concentrations de contaminants au cours de la transformation et c) mesures visant identifier et sparer les aliments contamins des aliments propres la consommation humaine. Laliment contamin est ensuite rejet en tant qualiment, moins quil ne puisse tre soumis un nouveau traitement qui le rende propre la consommation humaine. Ces diverses mthodes peuvent parfois tre associes: cest le cas, par exemple, des missions provenant dune source prcdemment incontrle ayant entran une pollution de lenvironnement par une substance persistante comme les PCB ou le mercure. La mthode qui consiste matriser, voire supprimer la contamination des aliments la source, autrement dit la mthode prventive, a lavantage dtre habituellement plus efficace pour rduire ou supprimer le risque deffets toxiques, exige moins de ressources pour contrler les aliments et vite davoir rejeter des aliments contamins. La plupart du temps, les contaminants chimiques ne peuvent pas tre retirs des denres alimentaires et il nexiste aucun moyen de rendre un lot contamin propre la consommation humaine. Les oprations lies la production, la transformation et la prparation des aliments devraient tre analyses en vue didentifier les dangers et dvaluer les risques associs. Ceci devrait permettre didentifier des points critiques pour le contrle des risques et de mettre au point un systme pour surveiller la production ces points (mthodes de lanalyse des risques: points critiques pour leur contrle ou HACCP). Il est important dexercer une surveillance attentive de toute la chane production-transformation et distribution, dans la mesure o linnocuit et la qualit de laliment dautres gards ne peuvent pas tre assurs par une inspection lextrmit de la chane. POLLUTION DE LENVIRONNEMENT 3. La pollution de lair, de leau et du sol peut entraner la contamination des cultures sur pied, des animaux destins lalimentation humaine et des eaux de surface et souterraines utilises comme sources deau de boisson ou deau pour la production et la transformation des aliments. Les autorits nationales et les organisations internationales concernes devraient tre informes des problmes de contamination des aliments rels ou potentiels et encourages prendre des

mesures afin de: contrler les missions de polluants par lindustrie (industries chimiques, extraction minire, industries mtallurgiques et fabrication du papier), et celles provenant dessais darmement; contrler les missions dues la production dnergie (y compris les usines nuclaires) et aux moyens de transport; contrler lvacuation des dchets domestiques et industriels, solides et liquides, y compris les dcharges terrestres, lvacuation des eaux dgout et lincinration des ordures municipales; contrler la production, la vente, lutilisation et lvacuation de certaines substances rmanentes toxiques comme les composs dorganohalognes (PCB, ignifuges broms, etc.) et les composs de plomb, de cadmium et de mercure; sassurer quavant dtre introduites sur le march, et plus particulirement si elles risquent dtre lches dans lenvironnement en quantits importantes, les nouvelles substances chimiques ont t soumises des tests appropris afin de vrifier leur acceptabilit du point de vue sanitaire et cologique; remplacer les substances rmanentes toxiques par des produits plus acceptables sur les plans sanitaire et cologique. Lorsque des eaux de pche ou des terres agricoles ont t fortement pollues par des missions locales, il peut tre ncessaire de condamner les zones concernes, cest--dire dinterdire la vente de denres alimentaires provenant des zones pollues et de dconseiller la consommation de tels aliments. SUBSTANCES CHIMIQUES AGRICOLES BRUTS UTILISEES DANS LA PRODUCTION DE PRODUITS

4. Correctement contrls, les pesticides sont utiliss juste titre dans la production et la manutention des denres alimentaires pour prvenir les pertes avant et aprs rcolte. Ils sont aussi utiliss dautres fins, notamment sur les cultures non alimentaires et pour la lutte antivectorielle dans le cadre des programmes de sant publique. Il est important de contrler ces utilisations des pesticides afin dviter la contamination des denres alimentaires, du sol, des sources deau de boisson et des eaux de pche. Dans le systme du Codex, la dfinition des bonnes pratiques agricoles, qui inclut lutilisation des pesticides, est du ressort du Comit du Codex sur les rsidus de pesticides. 5. Des mdicaments sont utiliss pour prvenir, diagnostiquer, soulager et traiter des maladies des animaux destins lalimentation humaine et certaines autres fins. Un contrle strict de laccs aux mdicaments vtrinaires et de leur utilisation, notamment des additifs utiliss dans lalimentation animale, est le meilleur moyen dassurer que les concentrations de rsidus de mdicaments vtrinaires dans les aliments ne dpassent pas les niveaux considrs comme acceptables du point de vue sanitaire. En outre, les mdicaments vtrinaires devraient tre utiliss de telle faon que les chances dapparition de souches rsistantes de bactries pathognes soient rduites au minimum. Dans le systme du Codex, la dfinition de ces aspects des bonnes pratiques vtrinaires ou agricoles est du ressort du Comit du Codex sur les rsidus de mdicaments vtrinaires dans les aliments. 6. Lutilisation dengrais artificiels phosphats en agriculture peut conduire laugmentation progressive de la concentration de cadmium dans le sol et par consquent dans les denres alimentaires. Pour rduire ce risque, il convient de prendre des mesures pour diminuer la teneur en cadmium de ces engrais. Lorsque des boues sont utilises sur des terres agricoles, il faut sassurer que leur teneur en contaminants organiques et inorganiques est telle que ces

contaminants ne risquent pas dtre prsents des concentrations inacceptables dans les denres alimentaires ou les fourrages cultivs sur ces terres ou de contaminer les sources deau potable. MYCOTOXINES ET AUTRES SUBSTANCES TOXIQUES NATURELLES 7. Dans la mesure o les moisissures produisant les mycotoxines sont largement rparties dans lenvironnement et o dautres facteurs influenant la production des mycotoxines, tels que la temprature et lhumidit, sont difficiles, voire impossibles, contrler, il existera toujours un risque de formation de mycotoxines dans certaines cultures. Toutefois, les bonnes pratiques agricoles, notamment pendant la rcolte et la manutention qui la suit, y compris le schage, permettent souvent de rduire la contamination par les mycotoxines des produits destins lalimentation humaine ou animale. La FAO a publi une srie de documents indiquant les mesures prendre pour rduire et contrler la contamination des aliments par les mycotoxines, notamment les aflatoxines (FAO Food and Nutrition Paper 10). Un code dusages du Codex pour la rduction de laflatoxine B1 dans les matires premires et les aliments dappoint destins au btail laitier a dj t labor et des codes dusages analogues visant rduire la contamination des produits destins lalimentation humaine ou animale par dautres mycotoxines sont en prparation. 8. Les concentrations de certaines substances toxiques naturelles dans les cultures vivrires (comme lacide rucique dans le colza) peuvent tre rduites grce la slection vgtale. Il est important de vrifier que la slection vgtale et les modifications gntiques produites par dautres moyens visant amliorer la rsistance aux maladies ou amliorer les rendements des cultures nentranent pas de concentrations plus leves de substances toxiques naturelles dans les aliments dorigine vgtale (comme la solanine dans les pommes de terre). MATERIAUX EN CONTACT AVEC LES ALIMENTS 9. Pendant la production, la transformation, le transport, lentreposage, la prparation et la distribution, les aliments peuvent entrer en contact avec un large ventail de matriaux, comme les mtaux, les plastiques, la cramique vernie, le verre et le papier. Dans certains cas, cest-dire selon la nature des aliments et du matriau et aussi selon le temps de contact et la temprature, des aliments peuvent sen trouver contamins. Une telle contamination peut tre vite en choisissant des matriaux adapts laliment et aux conditions de contact. 10. Lutilisation de plomb et de cadmium et de leurs composs pour la fabrication de matriel destin tre en contact avec des aliments doit tre vite. Ainsi, lutilisation de ces mtaux en tant que tels pour la fabrication de rcipients et leur utilisation en soudure, etc. Pour la fabrication ou la rparation de conteneurs, de navires, de tuyaux, de robinets et dautres matriels entrant en contact avec les aliments et leau potable doit tre vite. Si des vernis contenant du plomb sont utiliss pour la production de vaisselle en cramique, le procd de fabrication doit tre contrl de faon rduire le plus possible le transfert de plomb de cette vaisselle dans les aliments. 11. En raison de leur rmanence et de leur toxicit, la fabrication et lutilisation des diphnyles polychlors sont interdites dans de nombreux pays et le rejet des dchets contenant ces substances est strictement rglement. Lutilisation des diphnyles polychlors dans la fabrication de matriel ou de produits risquant dentraner une contamination accidentelle des aliments, comme dans les changeurs de chaleur utiliss dans lindustrie alimentaire et dans les peintures utilises dans les silos agricoles, devrait tre interdite. 12. Il est important dviter la contamination croise des aliments/matires premires alimentaires pendant le transport. A cette fin, les conteneurs/rcipients/emballages utiliss pour les aliments doivent assurer une protection suffisante contre une contamination ventuelle par dautres marchandises avec lesquelles ils sont transports. En outre, lorsque les rcipients/citernes utiliss pour le transport en vrac des huiles comestibles ou dautres aliments liquides ont t utiliss prcdemment pour le transport de marchandises non alimentaires, ils doivent tre

minutieusement nettoys avant le transport de denres alimentaires. Les denres alimentaires ne devraient pas tre transportes dans des conteneurs ayant t utiliss immdiatement auparavant pour des produits hautement toxiques. Cette question a t examine par le Comit du Codex sur les graisses et les huiles et des listes de chargements prcdents interdits ont t tablies par la Fdration des associations dhuiles, graines et graisses (FOSFA International). AUXILIAIRES TECHNOLOGIQUES 13. La nature et les normes de puret des auxiliaires technologiques, cest--dire des matriaux utiliss dans la transformation des aliments, mais qui ne sont pas destins faire partie du produit alimentaire final, et les conditions dans lesquelles ils sont utiliss doivent tre telles quils ne puissent contaminer les aliments. Cette recommandation sapplique, par exemple, aux solvants dextraction, aux catalyseurs, aux filtres, aux auxiliaires de floculation et aux additifs de leau de chaudire. ADDITIFS ALIMENTAIRES 14. Il est important que les concentrations de contaminants, comme les mtaux lourds, dans les additifs alimentaires ne dpassent pas les limites maximales fixes dans les normes JECFA/Codex, notamment si ladditif est utilis des concentrations leves. Les additifs alimentaires doivent tre utiliss conformment aux principes noncs dans la Norme gnrale Codex sur les additifs alimentaires. ANNEXE XV: NORME CODEX POUR LES EAUX MINERALES NATURELLES Section 3.2 Limites fixes pour certaines substances dun point de vue sanitaire Antimoine Arsenic Barium Borate Cadmium Chrone Cuivre Cyanure Fluorure Plomb Manganse Mercure Nickel Nitrate Nitrite Slnium 0,005 mg/l 0,05 mg/l, calcule en As total 1 mg/l 5 mg/l, calcule en B 0,003 mg/l 0,05 mg/l, calcule en Cr total 1 mg/l 0,07 mg/l voir Section 6.3.2 (spcifications supplmentaires en matire dtiquetage) 0,01 mg/l 2 mg/l 0,001 mg/l 0,02 mg/l 50 mg/l, calcule en nitrate 0,02 mg/l (fixe comme limite de qualit, sauf pour les nourrissons) 0,05 mg/l