Document oDrK13BgEGxjvkeM2DpexZybw

Joint FAO/WHO F od Standards Programme CODEX ALIMENTARIUS COMMISSION CAC/FAL 1-1973 LIST OF ADDITIVES EVALUATED FOR THEIR SAFETY-1 INI-USE IN FOOD First Series . ST* 1 , FOOD ANDAGRICt , rV WO! dROANIZATION OF THE UNITED NATIONS " . *' r HEALTHORGANIZATION J int FAO/WHO Food Standards Programm CODEX AUMENTARIUS COMMISSION CAC/FAL 1-1973 LIST OF ADDITIVES EVALUATED FOR THEIR SAFETY-IN-USE IN FOOD First Series FOOD and agriculture organization of the united nations WORLD HEALTH ORGANIZATION ASI 00004060 -Ill' TABLE OF CONTENTS Page INTRODUCTION................................................................................................................................... 1 The Joint FAO/WHO Codex Alimentarius Commission................................................................ 1 The Joint FAO/WHO Codex Committee on Food Additives.......................................................... 1 The Joint FAO/WHO Expert Committee on Food Additives........................................................ I Notes on Food Additive Lists A, B and C....................................................................................... 1 List of Additives and their Uses Approved by the Codex Alimentarius Commission.............. 2 Specifications of Identity and Purity for Food Additives.............................................................. 3 Technological Efficacy of Food Additives....................................................................................... 3 Definition of Terms Used in this Document................................................................................... 3 Note on the General Principles for the Use of Food Additives................... 4 Use of References............................................................................................................................... 4 Key to Abbreviations........................................................................................................................... 4 GENERAL PRINCIPLES FOR THE USE OF FOOD ADDITIVES................................... 5 LIST A(l) OF FOOD ADDITIVES....................................................................................................... 7 Acids, Bases and Salts..................................................................................................................... 9 Anti-Caking Agents........................................................................................................................... 12 Antioxidants and Antioxidant Synergists....................................................................................... 13 Carrier Solvents................................................................................................................................ 16 Colours............................................................................................................................................... 17 Emulsifiers, Stabilizers and Thickening Agents.......................................................................... 18 Enzyme Preparations....................................................................................................................... 22 Extraction Solvents........................................................................................................................... 22 Flavours............................................................................................................................................. 23 Flavour Enhancers........................................................................................................................... 25 Flour-Treatment Agents................................................................................................................. 26 Miscellaneous................................................................................................................................... 26 Non-Nutritive Sweeteners............................................................................................................... 27 Preservatives................................................................................................................................... 28 Processing Aids............................................................................................................................... 31 LIST A(2) OF FOOD ADDITIVES...................................................................................................... 33 Anti-Caking Agents......................................................................................................................... 35 Antioxidant Synergists................................................................................................................... 35 Carrier Solvents............................................................................................................................. 35 Colours............................................................................................................................................. 35 Emulsifiers, Stabilizers and Thickening Agents........................................................................ 37 Enzyme Preparations..................................................................................................................... 38 Extraction Solvents......................................................................................................................... 39 Flavours........................................................................................................................................... 40 Flavour Enhancers......................................................................................................................... 40 Miscellaneous................................................................................................................................. 40 Preservatives................................................................................................................................. 41 Processing Aids............................................................................................................................. 41 LIST C(l) OF FOOD ADDITIVES................................................................................................... 43 Colours............................................................................................................................................. 45 Others............................................................................................................................................... 46 LIST C(2) OF FOOD ADDITIVES................................................................................................... 47 Non-Nutritive Sweeteners..................... 49 Preservatives................................................................................................................................. 49 ASI 00004061 - iv - Page LIST OF APPROVED USES OF ADDITIVES INFOOD................................................................... Acids, Bases and Salts..................................................................................................................... Anti- Caking Agents.................................................................................................... Antioxidants and Antioxidant Synergists....................................................................................... Carrier Solvents............................................................................................................................... Colours............................................................................................................................................... Emulsifiers, Stabilizers and Thickening Agents.......................................................................... Flavours............................................................................................................................................. Flavour Enhancers........................................................................................................................... Miscellaneous................................................................................................................................... Preservatives................................................................................................................................... Processing Aids............................................................................................................................... LIST OF RECOMMENDED INTERNATIONAL STANDARDS........................................................ REFERENCES..................................................................................................................................... 51 53 61 63 65 5 69 60 60 61 62 83 86 00005909 INTRODUCTION The Joint FAO/WHO Codex Alimentarius Commission The Joint FAO/WHO Codex Alimentarius Commission (the Commission) was "established to implement the Joint FAO/WHO Food Standards Programme. Membership of the Commission comprises those Member Nations and Associate Members of FAO and/or WHO which have notified the Organizations of their wish to be considered as Members. By 1 April 1973 99 countries had become Members of the Commission. Other countries which participate in the work of the Commission or of its subsidiary bodies in an observer capacity are expected to become Members in the near future. The purpose of the Joint FAO/WHO Food Standards Programme is to elaborate international standards for foods aimed at protecting the health of the consumer, ensuring fair practices in the food trade, and by their acceptance by governments resulting in the harmonization of national food legislations, thereby facilitating international trade. In addition to compositional criteria and labelling, these food standards incorporate provisions in respect of food hygiene, food additives, pesticide residues, other contaminants, and methods of analysis and sampling. The Joint FAO/WHO Codex Committee on Food Additives The Codex Committee on Food Additives is an intergovernmental subsidiary body which advises the Commission oij all matters relating to food additives. It meets every one to one and a half years and submits reports ("ALINORM" reports) to the Codex Alimentarius Commission. The Codex Committee on Food Additives has the responsibility, among others: (a) to endorse or establish permitted levels of use for individual food additives and maximum permitted levels for contaminants in specific food items; (b) to prepare lists of food additives and contaminants for toxicological evaluation by the Joint FAO/WHO Expert Committee on Food Additives; (c) to consider specifications of identity and purity for food additives; and (d) methods of analysis for their determination in food. The Codex Committee on Food Additives relies upon data supplied by Member governments and the recommendations and evaluations,of the Joint FAO/WHO Expert Committee on Food Additives. In addition, it examines such matters as technological justification for use, good manufacturing practices, and levels already permitted in national food legislation. The Joint FAO/WHO Expert Committee on Food Additives The Joint FAO/WHO Expert Committee on Food Additives is composed of experts who serve in a personal capacity. The Expert Committee evaluates food additives on the basis of all available data and, where appropriate, establishes "acceptable daily intakes" and chemical specifications for the additives. The conclusions of the experts are published in reports and monographs by WHO as the "World Health Organization Techn. Rep. Ser." and the "WHO/Food Add. series", respectively, and by FAO as the "FAO Nutrition Meetings Report Series". The views and recommendations of the FAO/WHO Expert Committee on Food Additives are taken by the Codex Committee on Food Additives as the basis for reaching decisions concerning the safety or otherwise of substances intended to be added to food. Notes on Food Additive Lists A. B and C For practical purposes food additives have been grouped in three lists, i. e. A, B and C. List A has been sub* divided into two parts (List A(l) and List A(2)). List A(l) contains those additives which have been fully evaluated by the Joint FAO/WHO Expert Committee on Food Additives and ASI 00004062 have either been given an "acceptable daily intake" or have not been limited toxicologically (see meaning of "Not limited", page 4 ). List A(l) also includes those additives, the "acceptable daily intake" of which is "conditional". List A(2) includes those additives the evaluation of which is not complete but which have been accepted for use in food on a provisional basis. The inclusion of a substance in either of these lists does not mean a technological justification of its use in specific foods, although only those substances have been included in List A the technological usefulness of which, under certain circumstances, has been recognized by the Codex Committee on Food Additives. List B (reference CX/FA 73/2) has been published separately as a working document of the Codex Committee on Food Additives and has been circulated to governments and interested International Organizations for comment. It contains those additives, the evaluation of which by the Joint FAO/ WHO Expert Committee on Food Additives is pending, and, in some instances, interest in which, from a technological point of view, has not yet been established by the Codex Committee on Food Additives. It is envisaged that additives will be added to or deleted from this list on the basis of decisions of the Codex Committee on Food Additives and recommendations of the Joint FAO/WHO Expert Committee on Food Additives. List C has been sub-divided into two parts, i. e. List C(l) and List C(2). List C(l) contains those substances which, in the opinion of the Joint FAO/WHO Expert Committee on Food Additives, based on experimental data, are unsafe for use in food. List C(2) includes those additives, the use of which is restricted for toxicological reasons. The purpose of Lists A(l) and A(2) is to provide information to those concerned with regulating the use of chemical substances in the preparation of food. It is not intended that these lists be regarded as complete or final or that substances not appearing in List A(l) or List A(2) be regarded as unsafe or suspect from a point of view of health unless they appear in List C(l). Rather, Lists A(l) and A(2) are subject to continuous change; further substances may be included as they are cleared toxicologically by the Joint FAO/WHO Expert Committee on Food Additives and found to be of technological usefulness by the Codex Committee on Food Additives. Substances may also be removed from these lists in the light of new toxicological evidence. While these lists of food additives are made available to governments and interested bodies for information only, they contain substances which, in the view of the Codex Alimentarius Commission, are suitable for use in food within the limits of the "acceptable daily intake" and in the light of the "General Principles for the Use of Food Additives". As regards limits in food for the individual additives in List A, these are included in Codex commodity standards (see list of approved uses on page 51). It is the aim of the Commission to eventually draw up a Codex List of food additives which will be sufficiently complete to provide the basis for international acceptance of lists of food additives. Similarly, List C is not complete and is subject to revision (addition or deletion) by the Codex Committee on Food Additives in the light of the findings of the Joint FAO/WHO Expert Committee on Food Additives. The absence, therefore, of a substance from this list does not imply that it is safe for use in food unless that substance appears on either List A(l) or A(2). Lists C(l) and C(2) are intended to inform governments as to which food additives they should not permit to be used in food or the use of which additives they should restrict. Food additives in Lists A and B have been grouped on the basis of their technological functions, bearing in mind that a large number of additives are multi-functional. For example, citric acid, which is a chelating agent and a relatively strong acid, could be grouped with "acidifiers", "antioxidant synergists" or "flavours". For this reason, it has been found convenient to list a large number of substances together under the heading "Acids, Bases and Salts", a group which represents a chemical rather than functional sub-division. As further additives are included in Lists A(l) and A(2), it may be necessary to revise the present system of the grouping of food additives. List of Additives and their Uses Approved by the Codex Alimentarius Commission Codex commodity committees have proposed a number of provisions for food additives in Codex Commodity Standards to the Codex Alimentarius Commission. Many of these have been endorsed by the Codex Committee on Food Additives and adopted by the Commission at Step 8 of the Procedure for the Elaboration of Codex Standards. Those food additive provisions which have been included ASI 00004063 . 3- in Recommended International Codex Standards, are listed at the back of this document (see page 83). It is to be noted that the list of food additive provisions (usually expressed as mg or g per kg of a specified food or "limited by good manufacturing practice") is not final, but represents the situation as at 1 April 1973. As further commodity standards will be adopted by the Commission containing food additive provisions there will be a need to bring the list of approved uses up-to-date. Specifications of Identity and Purity for Food Additives Specifications of identity and purity have been drawn up by the Joint FAO/WHO Expert Committee on Food Additives for nearly all the additives appearing in these lists. These specifications are being further considered by the Codex Committee on Food Additives with a view to their eventual adoption by the Codex Alimentarius Commission as recommended international Codex specifications. Technological Efficacy of Food Additives Recently, the Joint FAO/WHO Expert Committee on Food Additives has reviewed the technological efficacy of certain food additives. These reviews have been published in monographs by WHO in the "WHO Food Additives Series and by FAO in the "FAO Nutrition Meetings Report Series". Reference to these monographs has been made, where applicable, in this document. These monographs should not be regarded as recommendations for use, "tolerances", legal restrictions or clearances, but as a review of data available in literature. Definition of Terms Used in this Document The definitions given below are intended to clarify the various terms used in the Codex Alimentarius. Governments may wish to adopt different definitions in their national legislations. The definition of "contaminant" has been included in this publication for the sake of completeness. Food Additive: "For the purposes of the Codex Alimentarius, "food Additive" means any substance not normally consumed as a food by itself and not normally used as a typical ingredient of the food, whether or not it has nutritive value, the intentional addition of which to food for a technological (including organoleptic) purpose in the manufacture, processing, preparation, treatment, packing, packaging, transport or holding of such food results, or may be reasonably expected to result (directly or indirectly) in it or its by-products becoming a component of or otherwise affecting the characteristics of such foods. The term does not include "contaminants" 1/ or substances added to food for maintaining or improving nutritional qualities". Contaminant: "For the purposes of the Codex Alimentarius, "contaminant" 1/ means any substance not intentionally added to food, which is present in such food as a result of the production (including operations carried out in crop husbandry, animal husbandry and veterinary medicine), manufacture, processing, preparation, treatment, packing, packaging, transport or holding of such food or as a result of environmental contamination. The term does not include insect fragments, rodent hairs and other extraneous matter". Natural Flavours and Flavouring Substances are preparations and single substances respectively, acceptable for human consumption, obtained exclusively by physical processes from vegetable, sometimes animal, raw materials, either in their natural state or processed for human consumption. Nature-Identical Flavouring Substances are substances chemically isolated from aromatic raw materials or obtained synthetically; they are chemically identical to substances present in natural products intended for human consumption, either processed or not. Artificial Flavouring Substances are those substances which have not yet been identified in natural products intended for human consumption, either processed or not. 1/ pesticide residues are contaminants for the purposes of the Codex Alimentarius but are separately defined (See Appendix VH, ALINORM 72/35). - 4- Note on the General Principles for the Use of Food Additives The General Principles given on page 5 have been adopted by the Ninth Session of the Codex Alimentarius Commission. They are intended as information for governments and for use by Codex commodity committees when proposing the addition of chemical substances to food. Use of References All references quoted in the respective columns should be consulted to get a complete picture of the toxicological or chemical evaluation of the additive by the Joint FAO/WHO Expert Committee on Food Additives. Where there is more than one reference, the one underlined contains significant details of toxicological evaluation or contains the actual specification of identity and purity of the additive. Numbers in brackets refer to publications of the Joint FAO/WHO Expert Committee on Food Additives, a list of which is given on page 86 of this document. Copies of the reports and monographs quoted can be obtained from the Distribution and Sales Section of FAO, 00100 Rome, Italy, and the Distribution and Sales Service of WHO, 1211 Geneva 27, Switzerland. Key to Abbreviations ADI C UC T Not limited FAS GMP Limited by GMP "Acceptable Daily Intake" expressed as mg/feg body-weight. "Conditional", the conditions applying to the ADI having been stated in the particular publications quoted. "Unconditional" (where an ADI is not qualified, it represents an "unconditional" ADI). "Temporary" or "Tentative" (temporary or tentative ADIs are subject to reconsideration by the Joint FAO/WHO Expert Committee on Food Additives in the light of certain further work required. Until such time the evaluation of the substance concerned is not regarded as complete). This statement refers to the "Acceptable Daily Intake" and means that, in the opinion of the Joint FAO/WHO Expert Committee on Food Additives, the total daily intake of the substance arising from its use or uses in accordance with good manufacturing practice, does not represent a hazard to health. For this reason, the establishment of an ADI is not deemed necessary. Food Additive Specifications established by the Joint FAO/WHO Expert Committee on Food Additives and issued by the Secretariat of the Codex Alimentarius Commission to Codex Contact Points in 1967, 1/ Good Manufacturing Practice. This statement refers to the limitation of a food additive in specified foods. It means that, for example, the additive in question is self- limiting in food for technological, organoleptic or other reasons and that, therefore, the additive need not be subject to maximum limits. However, it means that the food additive must be used according to good manufacturing practice, and in accordance with the General Principles for the Use of Food Additives. 1/ Available from the Joint FAO/WHO Food Standards Programme, FAO, 00100 Rome, Italy. ASI 00004065 - 5- GENERAL PRINCIPLES FOR THE USE OF FOOD ADDITIVES 1. AH food additives, whether actually in use or being proposed for use, should have been or should be subjected to appropriate toxicological testing and evaluation. This evaluation should take into account, among other things, any cumulative, synergistic or potentiating effects of their use. 2. Only those food additives should be endorsed, which so far as can be judged on the evidence presently available, present no hazard to the health of the consumer at the levels of use proposed. 3. All food additives should be kept under continuous observation and should be re-evaluated, whenever necessary, in the light of changing conditions of use and new scientific information. 4. Food additives should at all times conform with an approved specification, e. g. the Specifications of Identity and Purity recommended by the Codex Alimentarius Commission. 5. The use of food additives is justified only where they serve one or more of the purposes set out from (a) to (d) and only where these purposes cannot be achieved by other means which are economically and technologically practicable and do not present a hazard to the health of the consumer: (a) to preserve the nutritional quality of the food; an intentional reduction in the nutritional quality of a food would be justified in the circumstances dealt with in sub-paragraph (b) and also in other circumstances where the food does not constitute a significant item in a normal diet; (b) to provide necessary ingredients or constituents for foods manufactured for groups of consumers having special dietary needs; (c) to enhance the keeping quality or stability of a food or to improve its organoleptic properties, provided that this does not so change the nature, substance or quality of the food as to deceive the consumer; (d) to provide aids in the manufacture, processing, preparation, treatment, packing, transport or storage of food, provided that the additive is not used to disguise the effects of the use of faulty raw materials or of undesirable (including unhygienic) practices or techniques during the course of any of these activities. 6. Approval or temporary approval for the inclusion of a food additive in an advisory list or in a food standard should: (a) as far as possible be limited to specific foods for specific purposes and under specific conditions; (b) be at the lowest level of use necessary to achieve the desired effect; (c) as far as possible take into account any Acceptable Daily Intake, or equivalent assessment, established for the food additive and the probable daily intake of it from all sources. Where the food additive is to be used in foods eaten by special groups of consumers, account should be taken of the probable daily intake of the food additive by consumers in those groups. ASX 00004066 LIST A(l) OF FOOD ADDITIVES List A(I) contains additives which have been cleared toxicologically for use in food by the Joint FAO/WHO Expert Committee on Food Additives (See Notes on Food Additive Lists A, B and C in the Introduction) 00004067 AS I List A(l) 1. ACIDS, BASES AND SALTS ADI (mg/kg body-weight) Toxicological Evaluation Specification 1.1 Acetic acid and potassium and sodium salts Not limited (10) p 126 FASAA oo'pTa 1.2 Adipic acid 0-5(C) 1/ (10) p 129 FASA/2 (10) p 129 1.3 Ammonium carbonate Not limited (8) p 16 (10) p 159 FASA/13 (10) p 152 1.4 Ammonium hydrogen carbonate (Syn.: Ammonium bicarbonate) Not limited (8) p 16 (10) p 159 FASAA4 IWp 154 1. 5 Ammonium hydroxide Not limited (8) p 16 (10) p 159 fasAAs (10) p 156 1.6 Calcium gluconate (See 14.4, List A(l)) (See 1.17, List A(l)) (29) y 1.7 Calcium carbonate Not limited (8) p 16 (10) p 159 FASAA6 (TO) p!52 1.8 Calcium chloride Not limited (4) p 53 (4) p 51 1.9 Calcium hydroxide Not limited (8) p 16 (10) p 159 FASAA7 (10) p 156 1.10 Calcium oxide 1.11 Calcium sulphate Not limited Not limited (8) p 16 (10) p 159 (16) p 21 (17) p 148 FASAA8 (10) P IBB (18) p 122 1.12 Citric acid (See 3.5, List A(l)) Not limited (3) p 50 C5Tp~2r (10) p 134 (1) p 99 (3Tp5D 1.13 Citrate, calcium Not limited (4) p 59 (10) p 134 (4) p 58 1.14 Citrate, potassium Not limited (4) p 59 (10) p 134 (4) p 56 1.15 Citrate, sodium Not limited (4) p 59 (10) p 134 (4) p 54 1.16 Fumaric acid 1.17 Glucono- delta- lactone (Syn.: delta- glucono- lactone) and gluconic acid 0-6 (UC) 6-10 (C) 0-15 (UC) 15-50 (C) (10) p 135 (10) p 139 FASA/5 (Wp 135 FASA/7 (IOTp 139 1/ Further work is required before an unconditional ADI can be established. (See (10) a 131) 2/ To be developed. ASI 00004068 List A(l) - 10 - 1.18 Hydrochloric acid ADI (mgAg body-weight) Not limited Toxicological Evaluation (8) p 16 (10) p 141 1.19 dl - Lactic acid and ammonium, calcium, potassium and sodium salts Not limited (D(-)-lactic acid should not be added to the diet of very young infants) (8) P 16 (10) p 144 (16) p 16 m 1. 20 Magnesium carbonate Not limited (8) P 16 (10) p 159 1.21 Magnesium hydroxide Not limited (8) P 16 (10) p 159 1.22 Magnesium oxide Not limited (8) p 16 (10) p 159 1.23 dl - Malic acid Not limited (D(-)-Malic acid should not be added to the diet of very young infants) (8) p 16 (10) p 149 (WTp B" 1.24 Monophosphate, monosodium 0-70 (refers to total P intake from food and food additives) 2/ (4) p 29 (20) p 62 1. 25 Monophosphate, monocalcium 1.26 Monophosphate, monopotassium See 1.24, List A(l) See 1.24, List A(l) (10) p 133 (4) p 29 (20) p 62 1.27 Monophosphate, disodium See 1.24, List A(l) (4) p 29 (20) p 62 1.28 Monophosphate, dipotassium 1.29 Monophosphate, trisodium 1.30 Monophosphate, tripotassium See 1.24, List A(l) See 1.24, List A(l) See 1.24, List A(l) (4) p 29 (20) p 62 (4) p 29 (20) p 62 (4) p 29 (20) p 62 Specification FAS/1/8 (10) p l4l FAS/1/9 (l6) p 144 FASAA9 (io) p 153 FASA/20 nurpwr FASA/21 (WJ"p"i5S FASA/10 '(WpT4S (4) p 17 (10) p 133 y (4) p 23 (4) p 19 (4) p 25 (4) p 21 (4) p 27 1 / Incomplete specification. 2/ Attention to be paid to the reverse relationship with calcium intake. ASI 00004069 List A(l) 1.31 Phosphate, Di-, disodium (Syn.: disodium pyrophosphate) 1.32 Phosphate, Di-, tetrasodium (Syn.: tetrasodium pyrophosphate) (See 2. 8, List A(l)) 1.33 Phosphate, Tri-, pentasodium (Syn,: Sodium tripolyphosphate) 1.34 Phosphoric acid (Syn.: Orthophosphoric acid) (See 3.14, List A(l)) 1.35 Polyphosphate, sodium (Syn.: Sodium hexametaphosphate) Graham's sodium polyphosphate (See 3. 9, List A(l)) 1.36 Potassium carbonate 1.37 Potassium hydrogen carbonate (Syn.: Potassium bicarbonate) 1,38 Potassium hydroxide 1.39 Sodium carbonate 1.40 Sodium hydrogen carbonate (Syn.: sodium bicarbonate) 1.41 Sodium hydroxide 1.42 Stannous chloride (Syn.: Tin dichloride) (See 3.15, List A(l)) 1.43 L(+)-Tartaric acid (Syn.: Tartaric acid) (See 3.16 , List A(l)) - 11 - ADI (mg/kg body-weight) See 1.24, List A(l) See 1.24, List A(l) Toxicological Evaluation (4) p 36 (20) p 62 (4) p 36 (20) p 62 Specification (4) p 32 (4) p 34 See 1.24, List A(l) See l. 24, List A(l) See 1.24, List A(l) (4) p 43 (20) p 62 w(3) hp z81 (6) p 51 (19) p 15 m P 52 (4) p 43 {20fpBa (4) p 39 (1) p 103 (5Tp5T (4) p 41 Not limited Not limited Not limited Not limited Not limited Not limited See (22)p 19 0-30 (sum of tartaric acid and its salts, calculated as tartaric acid) (8) p 16 (10) p 159 (8) p 16 (10) p 159 (8) p 16 (10) p 159 (8) p 16 (10) p 159 (8) p 16 (10) p 159 (8) p 16 (10) p 159 (9) P 16 (19) p 20 (20) p 74 (22) p 19 (23)p 98 (3) p 97 <291 FAS/L/22 (fS) p'l53 FAS/1/23 (Id) p 155 FAS/I/24 (113) P 157 FASA/25 (id) p 154 FAS/I/26 (10) p l55 FASA/2 7 (id) p 158 (21) p 30 (1) P 101 (3) p 97' (6) p 60 ASX 00004070 T List A(l) - 12 - 1.44 L(+)-Tartrate, potassium sodium (Syn.: Rochelle salt) 1.45 L(+)-Tartrate, sodium 1.46 L(+)-Tartrate, potassium ADI (mgAg body-weight) See 1.43, List A(l) See 1.43, List A(l) See 1.43 List A(l) 2. ANTI-CAKING AGENTS 2.1 Calcium carbonate (See 1.7, List A(l)) 2.2 Magnesium carbonate (See 1. 20, List A(l)) 2. 3 Magnesium oxide (See 1. 22, List A(l)) 2.4 Myristates, aluminium, ammonium, calcium, magnesium, potassium, sodium 2. 5 Palmitates, aluminium, ammonium, calcium, magnesium, potassium, sodium 2.6 Phosphate, calcium, tribasic (incl. "bone" phosphate) Not limited Not limited Not limited Not limited Not limited See 1.24, List A(l) Toxicological Evaluation (4) p 63 Specification (4) p 61 (4) p 63 (29) (4) p 60 (8) p 16 (10) p 159 (8) p 16 (10) p 159 (8) p 16 (10) p 159 (16) p 19 (17) p 142 (16) p 19 (17) p 142 (4) p 29 0B)pT8 (ITT p 141 FAS/I/16 (16) p152 fasA/19 (10) p 153 FASA/21 (10) p 159 (18) p 104 (18) p 104 (18) p 99 2.7 Phosphate, magnesium, tribasic See 1. 24, List A(l) 2. 8 Phosphate, Di-, tetrasodium (Syn.: tetrasodium pyrophosphate) See 1.24, List A(l) 2.9 Silicon dioxide, amorphous (incl. silica aerogel; hydrated silica; silicic acid; dehydrated silica gel) 2.10 Silicate, aluminium Not limited Not limited 2.11 Silicate, calcium Not limited (4) P 29 (I5)plfl (17) p 141 (215) p 62' (4) p 36 (15) p IS (20) p 62 (16) p 19 (17) p 143 m (16) p 19 (17) p 143 C) (16) p 19 (17) p 143 (29) (18) p 101 (4) p 34 (18) p 106 (18) p 109 (18) p 112 ASI 00004071 List A(l) - 13 - ADI (mgAg body-weight) Toxicological Evaluation Specification 2.12 Silicate, sodium alumino(Syn.: sodium silico-aluminate) 2.13 Silicate, sodium calcium alumino(Syn.: sodium calcium silicoaluminate) 1/ 2.14 Stearates, aluminium, ammonium, calcium, magnesium, potassium, sodium Not limited Not limited Not limited (16) p 19 (17) p 143 (29) para 15 ALINORM WI5------- (16) p 19 (17) p 142 (18) p 117 None (16) p 19 (18) p 104 J./ See "Chemicals Used in Food Processing", National Academy of Sciences - National Research Council (1965) p 269, Washington, D.C., Publ. 1274. 3. ANTIOXIDANTS AND ANTIOXIDANT SYNERGISTS ADI (mgAg body-weight) Toxicological Evaluation (*) 3.1 Ascorbic acid (Syn. : L-ascorbic acid, Vitamin C) 3.2 Ascorbate, sodium 3.3 Ascorbyl palmitate 3.4 Ascorbyl stearate (*) See also (5) pp 15-19. 0-15 (3) p 20 (sum of (HE) ascorbic acid and sodium salt; does not include Vitamin C occurring naturally in food) See 3.1, List A(l) (3) p 20 M 0-1.25 (as ascorbyl palmitate or stearate or sum of both) See 3.3, List A(l) (3) p 26 (16) Annex 7, P 21 (17) p 149 (29) (16) Annex 7, p 21 (17) p 149 (29) Specification (S) Technological Efficacy (TE) (1) P 63 (S) (3TpTg(s) (28) p 25 (TE) (l)p67(S) (35"P 19 (S) (28) p 25 (TE) (1) P 71 (S) (3J p 25 (S) (28) p 38 (TE) (18) p 125 (S) AS x 0004072 3.5 Citric acid and calcium, potassium and sodium salts (See 1.12, List A(l)) 3.6 Ethylenediaminetetraacetic acid, calcium disodium salt (CaNa- EDTA) (Syn. :Talcium disodium edetate) 3.7 Ethylenediaminetetraacetic acid, disodium dihydrogen salt (Na2H_EDTA) (Syn.: Disodium edetate) 3.8 Guaiac gum (Syn.: Resin guaiac) 3.9 Polyphosphate, sodium (Syn.: Sodium hexametaphosphate, Graham's sodium polyphosphate) (See 1. 35, List a(1)) 3.10 Isoascorbic acid (Syn.: Erythorbic acid) 3.11 Isoascorbate, sodium (Syn. : Sodium erythorbate) 3.12 Isopropyl citrate mixture and monoisopropyl citrate 3.13 Monoglyceride citrate (Syn.: Citric acid and fatty acid esters of glycerol) ADI (mgAg body-weight) Toxicological Evaluation (*) Not limited 0-2.5 (as CaNa. EDTA) (3) p 50 isfpsr (10) p 134 (29) (IOTp 39 M See 3.6, List A(l) (No excess Na2H2EDTA must remain in food but should all be converted to CaNa2EDTA) (8) p 11 (10) p 47 (29) 0- 2.5 See 1.24, List A(l) (3) P 65 (IS)pSl (29) (4) p 43 (2o) p^2 Specification (S) Technological Efficacy (TE) (1) P 99 (S) (3Tp3D(S) (28) p 110 (TE) FAS/in/10 (S) (f5Tp 35TS) (28) p 121 (TE) FAS/m/11 (s) (Iflrp47(S) (28) p 121 (TE) (3) p 65 (S) 1/ (16) p 21 (S) " (4) p 41 (S) 0-5 (3) p 24 (sum of iso ascorbic acid and sodium salt) See 3.10, List A(l) (3) p 24 m-- 0-14 (calculated as monoisopropyl citrate) (3) p 52 (29) See 6.22, List A(l) (10) p 88 (16) p'Tff (1) P 65 (S) fflp^3(S) (28) p 47 (TE) (1) P 69 (S) WpTS(S) (28) p 47 (TE) FAS/m/16 (S) (3) p 5iTsl (10) p 54 (S) (28) p 128 (TE) FASAV/22 (S) (10) p WTS) (*) See also (5) pp 15-19. 1/ Incomplete specification. 00004073 List A(l) - 15 - 3.14 Phosphoric acid (Syn. : Orthophosphoric acid) (See 1.54, Eist A(l)) 3.15 Stannous chloride (Syn.: Tin dichloride) (See 1.42, List A(l)) 3.16 L(+)-Tartaric acid (See 1.43, List A(l)) 3.17 Thiodipropionic acid 3.18 Thiodipropionate, dilauryl 1J 3.19 Thiodipropionate, distearyl 1/ 3.20 alpha- Tocopherol (Syn.: Vitamin E) 3.21 Tocopherols, mixed concentrate (Syn.: Vitamin E concentrate) ADI (mgAg body-weight) Toxicological Evaluation (*) Specification (S) Technological Efficacy (TE) See 1.24, List A(l) (3) p 81 (6) p 51 WFT5 (26) P 62 (1) P 103 (S) l3Tp-5T(s) (6) p 51 (S) (28) p 132 (TE) See (22) p 19 (9) p 16 (19) p 20 (20) p 74 (22) p 19 (23) p 98 (21) p 30 (S) 0*30 0-3 Sum of thiodi propionic acid and esters (calculated as thiodipropionic acid) See 3.17, List A(l) (3) p 97 (6) p 66' (29) (3)p 100 (6) p 66 (29) (3) p 100 (6) p k (1) P 101 (S) OJp'SV (S) (6) p 60 (S) (28) p 135 (TE) (3) p 99 (S) (6) p 63 (S) (28) p 93 (TE) (3) p 99 (S) (6) p 65 (S) {iWp 3 (TE) See 3.17 , List A(l) (3) p 100 (6) P 66 (3) p 100 (S) (5) p 16 (S) See 3.21, List A(l) (37PP 12, 103 ~m----------- (1) P 92 (S) (3) p 102 (S) (28) p 98 (TE) 0-2 (3) pp 12, 103 (calculated as (25) alpha- tocopherol) (1) P 95 (S) (35pT02 (S) (28) p 98 (TE) (*) See also (5) pp 15-19. 1 / The distearyl ester not specified by the 17th Meeting of the JECFA. 4. CARRIER SOLVENTS ADI (mgAg body-weight Toxicological Evaluation 4.1 Acetic acid (See 1.1, List A(l)) Not limited (10) p 126 4.2 Ethanol See 8.1, List A(l) (19) pp 20, 36 (20) p 99 4.3 Ethyl acetate (See 8.2 and 9. 9, List A(l)) 0-25 (11) P 12 (12) p 23 4.4 Propylene glycol (Syn.: 1,2-propanediol) 0-125 iP Specification fasAA (10) p 126 (21) p 53 (13) p 16 (4) p 114 ASI 00004074 List A(l) - 10- 5. COLOURS ADI (mgAg body-weight) Toxicological Evaluation 1/ 5.1 Beta-apo- 8'-carotenal 0-2.5 (UC) 2.5-5 (C) (as sum of total carotenoids) (7) p 36 IBTpTT 5.2 Beta-apo-8'-carotenoic acid, methyl and ethyl esters See 5.1, List A(l) (7) p 44 (9) p sr 5.3 Beta-carotene ' See 5.1, List A(l) (7) P 40 WpW 5.4 Brilliant Blue FCF (Cl Food Blue 2) Cl 42 090 (1956) 5.5 Canthaxanthine 0-12.5 0-12.5 (UC) 12.5-25 (C) (7) p 28 (16) pp 4, 12 (17) p 24 (7) p 32 5.6 Caramel colours (not made by the ammonia process) (ee 4.3, List A(2)) 5.7 Chlorophyll (Cl Natural Green 3> Cl 75 810 (1956) 5.8 Chlorophyll copper complex (Cl Natural Green 3) Cl 75 810 (1956) 5. 9 Fast Green FCF (Cl Food Green 3) Cl 42 053 (1956) 5.10 Riboflavin (Syn.: lactoflavin, Vitamin B^) Not limited Not limited 0-15 0-12.5 0-0.5 (16) p 11 (22) p 15 (16) PP 4, 10 (17) p 14 (16) pp 4, 10 (17) p 15 (17) p 38 (16) p 10 (17) p 20 5.11 Sunset Yellow FCF (Cl Food Yellow 3) Cl 15 985 (1956) 5.12 Tartrazine (Cl Food Yellow 4) a 19 140 (1956) 0-5 0-7.5 (7) P 84 (7) p 89 5.13 Titanium dioxide (CX Pigment White 6) a 77 891 (1956) Not limited (7) p 96 (16) pI3 (17) p 55 1/ See also (5) pp 5-15. 1/ This specification supersedes that in (2) p 107. T/ This specification supersedes that in (2) p 65. Specification (7) p 34 (7) p 43 (7) P 38 (7) p 27 2/ (7) p 31 (24) p 30 (2) p 63 or (18) p 7 (18) p 10 3/ (2) p 99 or (7) p 56 (2) p 57 (2) p 88 or (7) p 83 (2) p 95 or (7) p 88 (2) p 24 or (7) p 93 FAS/Corrections (1967) ASI 00004075 List A(l) - 17 - 6. EMULSIFIERS, STABILIZERS AND THICKENING AGENTS ADI (mg/kg body-weight) Toxicological Evaluation Specification 6.1 Agar (Syn.: agar agar) 6.2 Alginate, ammonium Not limited See 6.7, List A(l) (4) p 66 (29) Wp 80 (4) p 64 (4) p 74 6.3 Alginate, calcium See 6.7, List A(l) (4) p 80 (4) p 76 6.4 Alginate, potassium See 6.7, List A(l) (4) p 80 (4) p 72 6.5 Alginate, sodium See 6.7, List A(l) (4) p 80 (4) p 68 6.6 Alginate, propylene glycol 0-25 (See also 4.4, List A(l)) (17) p 135 (22TpTT (23) p 87 (18) p 89 6. 7 Alginic acid 6.8 Amylose and amylopectin 0- 25 (4) p 80 (sum of alginates [29J and alginic acid --L calculated as alginic acid) Not limited (16) p 13 (17) p 60 para 9fl, ALINORM 70/12 (4) p 78 None 6.9 Cellulose, hydroxypropyl 6.10 Cellulose, hydroxypropylmethyl 6.11 Cellulose, methyl 6.12 Cellulose, methylethyl 6.13 Cellulose, microcrystalline (Syn.: cellulose gel) 0-25 1/ (as sum of total cellulose derivatives); See 6.9, List A(l) (16) p 17 (17) p 131 (29) (10) p 75 m See 6.9, List A(l) (4) p 85 (M-- See 6.9, List A(l) (10) p 79 Mr Not limited (22) p 18 (23) p 83 (18) p 80 (i5Tp73 fasAvA6 (iofp'tsJ' FASAV/17 or (4) p 82 FASAVA8 (24) p 35 V The ADI may be exceeded for dietetic purposes. Dietetic in this context refers to a situation where use is primarily intended to take advantage of the non-calorie properties of these additives. ASI 00004076 List A(l) 6.14 Cellulose, sodium carboxymethyl (Syn.: cellulose gum) 6.15 Cholic acid 6.16 Dextrins, white and yellow (See 6. 26, List A(l)) 6.17 Desoxycholic acid 6.18 Gelatine (edible) (See 15.1.2, List A(l)) 6.19 Lecithin .18 . ADI (mg/kg body-weight) Toxicological Evaluation See 6.9, List A(l) (4) p 92 (l<5fp33 (29) See 6.17, List A(l) Not limited (9) P 19 (10) p 85 (16) p 13 (17) p 63 para 5, AUNORM 70/12 0-1.25 (sum of cholic and desoxycholic acids) Not limited (9) p 19 (10) p 85 (19) p 12 Specification FAS/tV/19 or (4) p 88 and (10) p 62 FAS/IV/42 (10) p'84 ' (24) p 45 FASAV/43 (16) p 84 " (21) p 17 y Not limited (4) p 151 6.20 Mono- and diglycerides 6.'21 Mono- and diglycerides, acetic acid esters of (Syn. : acetic and fatty acid esters of glycerol) 6.22 Mono- and diglycerides, mixed acetic and tartaric acid esters of (Syn.: mixed tartaric and acetic and fatty acid esters of glycerol) 6.23 Mono- and diglycerides, citric acid esters of (See 3.13y List A(l)) (Syn. : Citric and fatty acid acid esters of glycerol) 6.24 Mono- and diglycerides, diacetyltartaric acid esters of (Syn.: diacetyltartaric and fatty acid esters of glycerol) Not limited Not limited 0-100 3/ Not limited 0-50 (4) p 149 m-- (9) p 18 (10) p 71 (29) (9) p 18 (10) p 96 (29) (9) p 18 w* (9) p 18 (10) p 91 (4) p 145 FASAV/21 day in-- (10) p 96 2/ FAS/TV/22 FASAV/23 (l6)p90 \/ Will be completed with microbiological end product specifications. 2/ Incomplete specifications. 3/ See 1.43, List A(l) for ADI of tartaric acid. List A(l) - 19 - 6.2 5Mono- and diglycerides, lactic acid esters of (Syn.: lactic and fatty acid esters of glycerol) ADI (mgA body-weight) Not limited (See 1.19, List A(l)) Toxicological Evaluation (9) p 18 (10) p 93 T~ Specification FAS/IV/24 (10) p 93 6.26 Modified Starches: 6.26.1 Acid-treated starches 6.26.2 Alkali-treated starches 6.26.3 Bleached starches Not limited Not limited Not limited (16) p 13 WipH wr~ (17)' p 64 (17) p 68 (17) p 65 (22) p 13 (24) p 45 (18) p 19 (24) p 45 (18) p 19 (24) p 45 (18) p 19 (24) p 45 6.26.4 Distarch adipate, acetylated Not limited (17) p 91 (22) p lS (23) p 58 (18) p 19 (24)p 45 6.26. 5 Distarch glycerol Not limited (17) p 85 (22) p IS (23) p 54 (18) p 19 3/ (24)p 45 6.26,6 Distarch glycerol, acetylated Not limited (17) p 87 (22) p 15 (23) p 56 (18) p 19 (24) p 45 6.26. 7 Distarch glycerol, hydroxypropyl Not limited (17) p 89 TS2Tp IS (23)p 35 (18) p 19 (24)p 45 6.26.8 Distarch phosphate 2/ Not limited (17) pp 78, 79 [327 pl5 -"' (23) p 40 (18) p 19 3/ (24) p 45 6.26.9 Distarch phosphate, phosphated Not limited (17) p 81 (22)p 15 (23) p 46 (18) p 19 (24) p 45 6.26. lODistarch phosphate, acetylated Not limited (17) p 83 (527 P 15 (23) p 50 (18) p 19 (24) p 45 2/ Distinction between trimetaphosphate-treated and phosphorus oxychloride-treated no longer ~ made in the evaluation. 3/ Tentative specifications. ASX 00004078 *4 List A(l) - 20 - ADI (mg/kg body-weight) Toxicological Evaluation Specification 6.2611 Enzyme-treated starches 6.2612 Monostarch phosphate 6.26. i3Starch acetate 6.26.14 Starch, hydroxypropyl Not limited Subject to limits of P load (See 1.24, List A(l)) (17) p 62 (17) p 69 Not limited (17) p 70 (2'2)pT5 (23) p 26 Not limited (17) p 73 '(SS)pT5 (23) p 30 None (18) p 19 (24) p 45 (18) p 19 (24) P 45 (18) p 19 (24) p 45 6.27 Pectin (not amidated) 6.28 Polyglycerol esters of fatty acids 6,29Polyglycerol esters of interesterified ricinoleic acid 6.30 Polyoxyethylene (20) sorbitan monolaurate (Syn.: Polysorbate 20) 6.31 Polyoxyethylene (20) sorbitan monobleate (Syn.: Polysorbate 80) 6.32 Polyoxyethylene (20) sorbitan monostearate (Syn.: Polysorbate 60) 6.33 Polyoxyethylene (20) sorbitan monopalmitate (Syn.: Polysorbate 40) 6.34 Polyoxyethylene (20) sorbitan tristearate (Syn.: Polysorbate 65) Not limited (16) p 17 (17) p 133 0-25 (10) p 98 m (total poly- glycerol esters, calcul ated as poly glycerol ester of palmitic acid) 0-7.5 (16) p 15 (17) p 105 m)-- 0-25 (4) p 140 jm (as total poly oxyethylene (20) sorbitan esters See 6.30 List A(l) (4) p 140 See 6.30 List A(l) (4) p 140 (29) See 6.30 List A(l) (4) p 140 (29) See 6.30, List A(l) (4) p 140 (29) (18) p 85 FAS/IV/27 (10) p 58 (18) p 55 (4) p 131 (4) p 133 (4) p 136 (4) p 135 (4) p 138 AS I 00004079 List A(l) - 21 - 6.35 Polyoxyethylene (8) stearate 6.36 Polyoxyethylene (40) stearate 6.37 Propylene glycol esters of fatty acids ADI (mgAf? body-weight) Toxicological Evaluation Specification 0-25 (4) p 124 (total polyoxy- (29) ethylene (8) and (4) stearates) See 6.35, List A(l) (4) p 129 m-- C-125 (10) p 102 calculated as (29) propylene glycol (See 4.4, List A(l)) (4) p 118 (4) p 127 FAS/lV/35 or (T3]'p57 (TO) p752 6.38Stearoyl lactylate, calcium and sodium 6. 39Stearyl citrate 6.40 Sorbitan monopalmitate 0-20 (17) p 109 (52) p 19 (23) p 92 0-50 0-25 (total sorbitan partial esters) (8) p 12 (17) p 112 (2tff" (4) p 110 M-- (24) pp 37, 39 (18) p 64 (4) p 102 6.41 Sorbitan monostearate 6.4 2 Sorbitan tristearate 6.43 Vegetable Gums: 6.43.1 Arabic gum (Syn.: Acacia gum) 6.43.2 Carrageenan (Syn.: Carrageen, Irish moss gelose) 6.43. 3 Furcellaran (Syn. : Danish agar) 6.43.4Guar gum (Syn.: guar flour) See 6.40, List A(l) See 6.40, List A(l) Not limited (4) p 110 m-- (4) p no 725J (16) p 14 (17) p 97 (4) p 107 (4) p 108 (18) p 43 0- 75 (as carrageenan or furcellaran or sum of both) (17) p 93 m-- See 6.43.2, List A(l) (17) p 93 (257 (18) p 38 (18) p 41 Not limited (1) P 7 Annex 5 (18) p 47 (17) p 100 (29) List A(l) - 22 - 7. ENZYME PREPARATIONS ADI (mgAg body-weight) 7.1 Derived from Animals 7.1.1 Catalase (bovine liver) 7.1.2 Lipase (animal) 7.1.3 Pepsin 7.1.4 Rennet 7.1. 5 Rennet (bovine) 7.1.6 Trypsin Not limited Not limited Not limited Not limited Not limited Not limited 7.2 Derived from Plants 7.2.1 Bromelain 7.2.2 Malt carbohydrases 7. 2.3 Papain Not limited Not limited Not limited 7,3 Derived from Microbes 7.3.1 Bacillus subtilis var.: Mixed carbohydrases and proteases Not limited 7.3,2 Rhizopus oryzae var.: Carbohydrase 7.3.3 Saccharomyces sp.: Carbohydrase Not limited Not limited Toxicological Evaluation (22) p 9 (22) p 11 (22) p 11 (22) p 11 (22) p 11 (22) p 11 (22) p 11 (22) p 9 (22) p 11 (22) p 11 (22) p 11 (22) p 9 Specification 1/ (22) p 11 (24) p 6 (24) p 7 (24) p 8 (24) p 9 (24) p 10 (24) p 11 (22) p 11 (24) p 12 (24) p 14 (24) p 15 (22) p 11 (22) p 12 (23) p 9 (24)p 23 (22) p 12 (24) p 28 (22) p 12 (24) p 29 1/ To be read in conjunction with the "General Specifications for Enzyme Preparations for Food Processing", (24) p 3. 8. EXTRACTION SOLVENTS 8.1 Ethanol (Syn.: ethyl alcohol) (See 4.2, List A(l)) Restrictions Toxicological Evaluation should be used (19) pp 20, 36 in accordance (20).p 99 with good manufacturing practice leaving minimal residuesi in food Specification (21) p 53 ASI 00004081 List A(l) 8.2 Ethyl acetate (See 4.3 and 9.9, List A(l)) 8.3 1,1,2-Trichloroethylene (Syn. Trilene) - 23 - Restrictions ADI = 0-25 For the extraction of caffein; See 8.1, List A(l) Toxicological Evaluation (19) p 12 tlifpB (19) pp 23, 36 '(20Jp 121 Specification (13) p 16 (21) p 67 9. FLAVOURS The following is a list of "natural", "nature-identical" and "artificial" flavouring substances, as defined on page 3, which have been evaluated by the Joint FAO/WHO Expert Committee on Food Additives: 1 ADI (mgAg Toxicological Specification 2/ body-weight) Evaluation 1/ 9.1 trans-Anethole 0-1.25 (C) 3/ (12) p 7 (13) p 3 9. 2 Benzaldehyde 0-5 (calculated as total benzoic acid from all food additive sources. See 14.1, List A(1J (12) p 10 (13) p 4 9.3 Benzyl acetate See 9.2, List A(l) (12) p 12 (13) p 5 9.4 d-Carvone 9.5 LCarvone 0-1.25 (C) 3/ (sum of d- and 1- carvone) See 9.4, List A(l) (12) p 14 (12) p 14 (13) p 8 (13) p 9 9.6 Cinnamaldehyde 0-1.25 (C) 3/ (12) p 18 (13) p 10 9.7 Citral O-l(C) 3/ (12) p 18 (13) p 11 9.8 Citronellol (90% and 98% total alcohols) 0-0.25 (C) 3/ (12) p 21 (13) pp 12, 13 9.9 Ethyl acetate (See 4.3 and 8.2, List A(l)) 0-25 (12) p 23 (13) p 16 9 10 Ethyl butyrate 0-15 (12) p 25 (13) P 17 1/ See also (11) p 8. \f See also (11) p 7, (13) p 1 and the reference to toxicological evaluation. 3/ Further work is required before an unconditional ADI can be established. (See Reference (12)). ASI 00004082 List A(l) 9.11 Ethyl formate 9.12 Ethyl heptanoate 9.13 Ethyl lactate 9.14 Ethyl laurate 9.15 Ethyl maltol 3/ (See 10.2, LisfX(l)) 9.16 Ethyl nonanoate 9.17 Ethyl vanillin 3/ 9.18 Eugenol 9.19 Geranyl acetate 9.20 alpha-Ionone 9.21 beta-Ionone 9. 22 Isoamyl butyrate 9. 23 Linalol (90% and 95%) 9.24 Linalyl acetate (90% and 96%) 9.25 Menthol (dl and J) 9.26 Methyl anthranilate ADI (mg/kg Toxicological Specification 2/ body-weight) . Evaluation 1/ 0-5 (C) 4/ (calculated as total formic acid from ail food additive sources. See 14.5, List A(l)) (12) p 27 0-1(C) 4/ (12) p 29 0-100 (C) 4/ (calculated"as total D(-) lactic acid from all food additive sources. See 1.19, List A(l)) (12) p 31 0-1(C) 4/ (12) p 33 0-2 (19) p 23 (20) p 37 O-l(C) V (12) p 37 0-10 0-5(C) 4/ 0-5(C) 4/ (12) p 39 (12) p 41 (12) p 44 0-0.1 (C) 4/ (12) p 46 0-0.1 (C) 4/ (12) p 48 0-5 (C) 4/ 0-0.25 (C) 4/ (12) p 50 (12) p 52 0-0.25 (C) 4/ (12) p 54 0-0.2 (UC) 0.2-2 (C) (12) p 58 0-1.5 (C) 4/ (12) p 61 (13) p 18 (13) p 19 (13) p 20 (13) p 21 (21) p 15 (13) p 23 (13) p 25 (13) p 26 (13) p 27 (13) p 28 (13) p 29 (13) p 7 (13) pp 30, 31 (13) pp 32, 33 (13) pp 35, 36 (13) p 37 1/ See also (11) p 8. 1/ See also (11) p 7, (13) p 1 and the reference to toxicological evaluation. 3/ This substance, according to information available to the Codex Secretariat, has not yet been " identified in natural products and would, therefore, fall into the group of "artificial" flavouring substances (see definitions on page 3 ). 4/ Further work is required before an unconditional ADI can be established. (See Reference (12)). List A(l) - 25 - 9.27 Methyl salicylate 9.28 gamma-Nonalactone 9.29 Nonanal 9.30 Octanal 9.31 Piperonal 9.32 gamma-Undecalactone 9.33 Vanillin ADI (mgAg body-weight) 0-0.5 0-1.25 0-0.1(C) 3/ 0-0.1 (C) 3/ 0-2.5 0-1.25 0-10 Toxicological Specification 2/ Evaluation 1/ (12) p 63 (12) p 67 (12) p 69 (12) p 71 (12) p 73 (12) p 76 (12) p 78 (13) p 39 (13) p 40 (13) p 41 (13) p 42 (13) p 44 (13) p 45 (13) p 46 1/ See also (11) p 8, 1/ See also (11) p 7, (13) p 1 and the reference to toxicological evaluation. 3/ Further work is required before an unconditional ADI can be established. (See Reference (12)). 10. FLAVOUR ENHANCERS 10.1 L- Glutamic acid and ammonium, calcium, monosodium and potassium salts (Not to be added to the diet of infants under 12 weeks of age) 10.2 Ethyl maltol (See 9.15, List A(l)) ADI (mgAg body-weight) Toxicological Evaluation 0-120 (Additional to intake from all dietary sources; does not apply to infants under 12 weeks of age) (16) p 20 (19) p 15 (20) p 42 (29) 0-2 (19) p 23 (20) P 3? Specification (21) p 23 (21) p 15 ASX 00004084 List A(l) - 26 - 11. FLOUR-TREATMENT AGENTS 11.1 Ascorbic acid (Syn.: Vitamin C, L-ascorbic acid) 11.2 Azodicarbonamide (Syn.: Azobisformamide) 11.3 Benzoyl peroxide (Syn.: Benzoyl superoxide) 11.4 Chlorine dioxide (Syn.: Chlorine peroxide) 11.5 Potassium bromate Acceptable treatment level of flour in mM Toxicological Evaluation 0-200 (See 3.1, List A(l) for ADI) (3) p 20 0-45 (10) pp 5, 104 0-40 (UC) 40-75 (C) for special purposes 1/ 0-30 (UC) 30-75 (C) for special purposes 1/ 0-20 (UC) 20-75 (C) for special purposes 1/ (4) p 157 (4)p 159 (4) p 165 Specification (1) P 63 TSJpTS fas/vA (Mfp i(33 FAS/V/10 or (4) p 155 FAS/V/5 or (4) p 159 FAS/V/2 or (4) p 164 1/ e. g. for certain biscuit flour. 12. MISCELLANEOUS 12.1 Choline acetate 12.2 Choline carbonate 12.3 Choline citrate 12.4 Choline lactate 12.5 Choline chloride 12.6 Choline tartrate ADI (mgAg body-weight) Not limited Not limited Not limited Not limited (See 1.19, List A(l)) Not limited Not limited (See 1.43, List A(l)) Toxicological Evaluation (22) p 16 (22) p 16 (22) p 16 (22)p 16 Specification (22) p 17 (22) p 17 (22) p 17 (22) p 17 (22) p 16 (22) p 16 (22) p 17 (22) p 17 AS I 00004085 List A(l) 12.7 Mannitol (Syn.: D-mannitol, mannite) 12. 8 Mineral oil, food grade (Syn.: liquid petrolatum) 12. 9 Oleoresin of paprika (Syn.: paprika extract) 12.10 Oxy stearin 12.11 Sodium caseinate (Syn.: casein-sodium) 12.12 Sorbitol (Syn.: D- sorbitol) 12.13 Stearyl tartrate - 27 - ADI (mgAg body-weight) 0-50 (UC) 50-150 (C) Not limited Not limited 0-25 Not limited Toxicological Evaluation (9) p 20 (10) p 160 (19) p 23 (20) p 39 (19) p 23 (20) p 60 (16) p 21, Annex 7 (17) p 155 Specification FAS/VH/2 (21) p 20 (21) p 25 (18) p 130 (19) p 12 (21) p 27 Not limited 0- 500 mgAg flour as a dough strengthening agent in bread making (4) p 99 (6)pW (10) p 168 (10) p 122 (4) p 96 (l6)pl<58 FAS/V/15 m~pw 13. NON-NUTRITIVE SWEETENERS 13.1 Saccharin 13.2 Saccharin, calcium 13.3 Saccharin, sodium 0-5 (UC) 5-15 (C) for (12) p 105 dietetic purposes only (Sum of saccharin and its Ca and Na salts) See 13.1, List A(l) (12) p 105 See 13.1, List A(l) (12) p 105 (12) p 104 (13) p 54 (12) p 104 (13) p 49 (12) p 105 (13) p 58 \f Further work is required before an unconditional ADI can be established. (See (10) p 167). ASI 00004086 List A(l) 14. PRESERVATIVES 14.1 Benzoic acid 14. 2 Benzoate, potassium 14.3 Benzoate, sodium 14. 4 Calcium acetate 14.5 Formic acid 14.6 Hexamethylenetetramine (Syn.: Hexamine) 14. 7 Metabisulphite, potassium 14. 8 Metabisulphite, sodium J/ See also (5) pp 15-19. - 28 - ADI (mg/kg body-weight) 0-5 (sum of benzoates and benzoic acid calculated as benzoic acid. See also 9.2, List A(l)) See 14.1, List A(l) See 14.1, List A(l) Not limited Toxicological Evaluation T/ Specification (S) Technological Efficacy (TE) (3) p 28 [snns(10) p 15 (1) p 15 (S) (JJpffXS) (10) p 14 (S) (27) p 8 (TE) (3) p 28 WfW (10) p 15 TUI-- (3) p 28 ISTpW (10) p 15 mr~ (4) p 53 FAS/U/2 or (S) (27) p 44 (S) (FO) p 14"(S) (27) p 8 (TE) (1) P 18 (S) r^Tpi^ (S) (10) p 15 (S) (27) p 8 (TE) (4) p 49 (S) 0-3 (See 9.11, List A(l)) 0- 0.15 (3) p 59 (8) pis (3) p 68 See 14.24, List A(l) (23) p 71 Wl (10) p 65 (29) See 14.24, List A(l) (3) P 94 (6) p 58 tstpTt (10) p 65 (3) p 58 (S) (6) p 19 (S) (3) p 67 (6) p 27 (24) p 43 FAS/R/29 or (S) (27) p 54 (S) (10) p 63 (S) (27) p 33 (TE) (1) P 46 (S) I3jp53 (S) (6) p 55 (S) (10) p 64 (S) (27) p 33 (TE) ASI 00004087 List A(l) 14. 9 Nisin 14.10 Nitrate, potassium 14. u Nitrate, sodium 14.12 Parahydroxybenzoate, ethyl 14.13 Parahydroxybenzoate, methyl 14.14 Parahydroxybenzoate, propyl 14.15 Pimaricin (for external application to hard cheese) - 29 - ADI (mg/kg body-weight) Toxicological Evaluation 1/ Specification (S) Technological Efficacy (TE) 0-33,000 unitsAg body-weight (14) p 33 See 14.If, List A(l) 0-5 (sum of nitrates calculated as sodium nitrate) (3) p 70 (9) P 2l (29) w(3)ipn7?0 WpW (29) See 14.14, List A(l) (3) p 34 Wpfr (10) p 19 (29) See 14,14. List A(l) 0-10 (sum of ethyl, methyl and propyl esters of parahydraxybenzoic acid) (3) p 31 WpT7 (10) p 22 (29) (3) p 36 WpT7 (10) p 25 (29) 0-0.25 (C) (14) p 27 (15) p 53 (S) (3) p 69 (S) (6) p 32 (S) (27) p 12 (TE) (3) p 69 (S) (6) p 31 (S) (27) p 12 (TE) (1) p 24 (S) ($) P 33 (S) (10) p 19 (S) (27) p 16 (TE) (1) p 21 (S) (3) p 30 (S) (10) p 22 (S) (27) p 16 (TE) (1) p 27 (S) WpT5(S) (10) p 25 (S) (27) p 16 (TE) (15) p 44 (S) J7~See also (5) pp 15-19. I ASI 00004088 List A(l) 14.16 Propionic acid 14.17 Propionate, calcium 14.18 Propionate, potassium 14.19 Propionate, sodium 14.20 Sodium diacetate 14.21 Sorbic acid 14.22 Sorbate, calcium 14.23 Sorbate, potassium 1/ See also (5) pp 15-19. 2/See also FAS/H/27. 3/ See also FAS^Al/28. - 30 - ADI (mg/kg body-weight) 0-10 Toxicological Evaluation 1/ Specification (S) Technological Efficacy (TE) (8) p 19 (I57p~57 (29) fasAi/2i (s) (10) p 56 (S) (27) p 47 (S) (27) pZ2 (TE) See 14. 16 > List A(l) See 14.16, List A(l) See 14.16, List A(l) (3) p 84 WpI9 (10) p 56 (29) (3) p 84 M* (3) p 84 OTptS ii'57 0-15 (3)p 53 (151-- 0-25 (sum of sorbic acid and Ca and K sorbates calculated as sorbic acid) (3) p 91 T5TpT9 (10) p 58 (Ml See 14.21, List A(l) (10) p 61 See 14.21, List A(l) (10) p 61 (1) P 30 (S) (3) p 84 (S) (10) p 56 (S) (27) p 22 (TE) (3) p 84 (S) (27) p 22 (TE) (1) P 33 (S) (3Jp&(S) (10) p 57 (S) (27) p 22 (TE) (1) p 58 (S) RJp5S(S) (27) p 25 (TE) (1) p 36 (S) flJpSb(S) (10) p 58 (S) (27) p 27 (TE) (10) p 60 (S) (27) p 49 (S) 2/ (27) p"27 (TE) (10) p 60 (S) (27) p 52 (S) */ (27) pT7 (TE) 0000408^ AS I List A(l) 14.24 Sulphur dioxide 14.25 Sulphite, sodium 14.26 Sulphite, hydrogen, sodium (Syn.: Sodium bisulphite) 1/ See also (5) pp 15-19. - 31 - ADI (mgAg body-weight) 0-0.7 (calculated as S02) See 14.2 4, List A(l) See 14.24, List A(l) Toxicological Evaluation 1/ Specification (S) Technological Efficacy (TE) (3) p 94 (sypis (10) p 65 (29) (3) p 94 (STp5S rsjpis (10) P 65 (29) (3) p 94 (5) pis' tSTpTT (10) p 65 (29) (1) P 39 (S) (3TpB(S) (6) p 55 (S) (10)p 63 (S) (27) p 33 (TE) (1) p 41 (S) (3Tp53(S) (6) p 55 (S) (10) p 64 (S) (27) p 33 (TE) (1) p 44 (S) (3) p 94 (S) (6) p 56 (S) (10) p 63 (S) (27) p 33 (TE) 15. PROCESSING AIDS ADI (mgAg body-weight) 15.1 Clarifying Agents 15.1.1 Clarifying enzymes: (See Item 7, List A(l) and Item 6, List A(2)) 15.1.2 Gelatine (edible) 15.1.3 Silicon dioxide (colloidal solution) 15.1,4 Vegetable carbon, activated (food grade) Not limited Not limited (See 2.9, List A(l) Not limited 15.2 Filtration Aids (List to be elaborated. See List B, CX/FA 73/2). Toxicological Evaluation Specification (19) p 12 (16) p 19 (17) p 143 (19) p 16 (20) p 79 (21) p 17 (*) (18) p 106 (21) p 39 (*) Will be completed with microbiological end product specifications. ASI 00004090 LIST A(2) OF FOOD ADDITIVES List A(2) contains additives which have been given temporary or tentative toxicological clearance for use in food by the Joint FAO/WHO Expert Committee on Food Additives (See Notes on Food Additive Lists A, B and C in the Introduction) ASI 00004091 List A(2) - 35 - 1. ANTI-CAKING AGENTS Temporary ADI (mg/kg body-weight) Toxicological Evaluation 1.1 Ferrocyanide, calcium 1/ 1.2 Ferrocyanide, potassium 1/ 1. 3 Ferrocyanide, sodium 1/ ) ) 0-0.025 ) (sum of Ca, ) K and Na ) ferrocyanides) (16) p 18 (17) P 138 (291 1.4 Magnesium silicate (including talc and magnesium trisilicate) Not limited (16) p 19 (17) p 143 m 1/ For addition to food grade salts (See para 108, ALINORM 717ft). "2/Incomplete due to lack of test for calcium. Specification (18) p 97 2/ (18) p 114 2. ANTIOXIDANTS Temporary ADI (mg/kg body-weight) Toxicological Evaluation Specification (S) Technological Efficacy (TE) 2.1 Butylated hydroxyanisole (BHA) 2.2 Butylated hydroxytoluene (BHT) 2.3 Gallate, dodecyl 2.4 Gallate, propyl 2 5 Gallate, octyl (Not to be used in beverages) See 2.2, List A(2) 0-0.5 (sum of BHT and BHA) (3) p 42 (M (3) p 46 mw (T5)p28 (29). 0-0.2 (sum of gallates) (3) p 62 (29) See 2.3, List A(2) See 2.3, List A( 2) (3) p 62 (29) (3) p 62 flJTpW (2Sfp"2'6 (29) (1) P 73 (S) (3) p 41 (S) (28) p 52 (TE) ' (1) p 77 (S) rtpis(s) (6) p 13 (S) (10) p 28 (S) (28) p 69 (TE) (1) P 89 (S) (STTSHs) (6) p 23 (S) FAS/Corrections (1967) (S) (28) p 82 (TE) (1) P 83 (S) (3JpBD(S) (6) p 22 (S) (28) p 82 (TE) (1) p 86 (S) TOl(s) (6) p 22 (S) (28) p 82 (TE) ASI 00004092 List A(2) 3. CARRIER SOLVENTS 3.1 Propan-2-ol . 36 - Temporary ADI (mg/kg body-weight) See 6.7, List A(2) Toxicological Evaluation Specification (19) pp 9, 21, 36 (21) p 64 (20) p 114 4. COLOURS 4.1 Annatto extracts (Syn.: annatto) (Cl Natural Orange 4) a 75 120 (1956) 4.2 Amaranth (Cl Food Red 9) a 16 185 (1956) Temporary ADI (mg/kg body-weight) 0-1.25 Toxicological Specification Evaluation i / (16) p 4 (17) p 11 (18) p 2 $ 0-0.75 (5) PP 10, 14 (7) p 23 (25)p?4 (26) p 6 (2) p 69 or (7) p 22 4.3 Caramel colour (made by the ammonia process) (See 5.6, List A(l)) 4.4 Chlorophyllin copper complex, sodium and potassium salts (Cl Natural Green 3) Cl 75 810 (1956) 4. 5 Erythrosine (Cl Food Red 14) Cl 45 430 (1956) 0-100 (provided level of 4-methylimidazole does not exceed 200 mg/kg) (16) p 11 (22) p 15 (23) p 61 (25) pp 24, 32 0-15 (16) pp 4, 10 (17) p 15 (25) p 24 37 (18) p 12 V (tentative **' specification) 0-1.25 (7) P 52 (16) pp 4, 12 (17) p 33 (2) p 83 or (18) p 14 5/ I/See also (5) pp 9-15. J/This specification supersedes that in (2) p 48. \fAvailable on request from the Joint FAO/WHO Food Standards Programme, FAO, 00100 Rome, Italy. 4/This specification supersedes that in (2) p 65. 5/This specification supersedes that in (7) p 56. ASI 00004093 List A(2) 4.6 Green S (Syn.: Wool Green BS) (Cl Food Green 4) a 44 090 (1956) 4. 7 Indanthrene Blue RS (Cl Vat Blue 4) Cl 69 800 (1956) 4. 8 Indigotine (Syn.: Indigo Carmine) (Cl Food Blue 1) a 73 015 (1956) 4.9 Patent Blue V (Cl Acid Blue 3) a 42 051 (1956) 4.10 Ponceau 4 R (Cl Food Red 7) a 16 255 (1956) 4.11 Quinoline Yellow (Cl Food Yellow 13) Cl 47 005 (1956) 4.12 Turmeric (Cl Natural Yellow 3) Cl 75 300 (1956) - 37 - Temporary ADI (mg/kg Body-weight) 0-5 Toxicological Specification Evaluation 1/ (7) p 100 (id) pp 4, 10 (17) p 57 (7) p 99 i/ 0-1 0-2.5 (7) p 61 (TOP 4, 12 (17) p 41 (7) p 64 (15) pp 4, 12 (17) p 43 (2) p 113 or (7) p 60 (7) p 63 3/ 0-1 0-0.75 0-1 0-0.5 (7) p 72 (16) pp 4, 12 (17) p 49 (7) p 75 (16 ) pp 4, 12 (17) p 51 (7) p 81 (16) pp 4, 12 (17) p 53 (16) p 7 (17) p 23 (2)p 109 or (7) p 71 (7) p 74 (2) p 97 or (7) p 80 (21) p 32 1/ See also (5) pp 9-15. 2/ This specification supersedes that in (2) p 105. 3/ This specification supersedes that in (2) p 111. 5. EMULSIFIERS, STABILIZERS AND THICKENING AGENTS Temporary ADI (mgAg body-weight) Toxicological Evaluation Specification 5.1 Ammonium salts of phosphatidic acid (Syn.: Emulsifier YN) 5.2 Modified Starches: 0-15 (16) p 17 (17) p 128 (29) (18) p 73 5.2.1 Oxidized starch Not limited (17) p 66 (55) p lS (18) p 19 (24) p 45 ASI 00004094 List A(2) 5.3 Sucrose esters of fatty acids 5.4 Pectin (amidated) 1 / To be developed. 6. ENZYME PREPARATIONS 6.1 Derived from Animals (See Item 7.1, List A(l)) 6. 2 Derived from Plants (See Item 7.2, List A(l)) 6. 3 Derived from Microbes (See also 7. 3, List A(l)) 6.3.1 Aspergillus niger var.: (a) Carbohydrase (b) Glucose oxidase 6.3.2 Endothia parasitica: Microbial rennet 6.3.3 Mucor miehei: Microbial rennet 6.3.4 Mucor pusillus: Microbial rennet 2/ Tentative specifications. - 38 - Temporary ADI (mg/kg body-weight) Toxicological Evaluation 0-2.5 (provided the content of dimethyl formamide does not exceed 50 mg/kg) (17) p 115 0-25 (29) Specification (18) p 66 1/ Not limited Not limited Not limited Not limited Not limited (22) p 13 (23) p 11 (23) p 14 (22) p 13 (23) p 15 (22) p 13 (23) p 17 (22) p 13 (23) p 19 (24) p 17 2/ (24) p 19 2/ (24) p 25 2/ (24) p 27 2/ (24) p 27 2/ ASI 00004095 List A(2) - 39 - 7. EXTRACTION SOLVENTS ( Restrictions Toxicological (Tentative)- Evaluation 7.1 Acetone (Syn. : dimethyl ketone, propanone) Should be used in accordance with good manufacturing practice, leaving minimal residues in food (19) pp 21, 36 (20)p 86 7.2 1,2-dichloroethane (Syn. r dichloroethane) Care must be taken to avoid (19) pp 22, 36 (20) p 91 the formation of toxic inter action products with certain foods. See also 7.1, List A(2) 7.3 Dichloromethane (Syn. : methylene chloride) See 7.1, List A(2) (19) pp 22, 36 (20) p 94 4 Heptane See 7.1, (Syn. : mixed paraffin hydrocarbons) List A(2) (19) pp 21, 36 (20) p 110 ..5 Hexane See 7.1, (Syn.: mixed paraffin hydrocarbons) List A(2) (19) pp 21, 36 (20) p 110 7.6 Methanol (Syn.: methyl alcohol) 7. 7 Propan-2-ol (Syn.: isopropyl alcohol) See 7.1, List A(2) See 7.1, List A(2) (19) pp 20, 36 (20) p 105 (19) pp 21, 36 (20) p 114 Specification (21) p 47 (21) p 49 (21) p 51 (21) p 62 V (21) p 58 1/ (21) p 56 (21) p 64 1/ Tentative specifications. ASX 00004096 List A(2) - 40 - 8. FLAVOURS The following flavouring substances have been given temporary acceptance by the Joint FAO/WHO Expert Committee on Food Additives (see definitions on page 3 ) ; Temporary ADI (mg/kg body-weight) Toxicological Evaluation Specification 8.1 Maltol (See 9.1, List A(2)) 0-1 (U) P 8, 18 (11) p 7 (12) p 56 (13) p 34 8.2 Ethyl methylphenyl glycidate 0-0.6 (11) p 8, 18 (12) p 35 (11) P 7 (13) p 22 9. FLAVOUR ENHANCERS 9.1 Maltol (See 8.1, List A(2)) 0-1 (12) p 56 (13) p 34 10. MISCELLANEOUS 10.1 Cupric sulphate (Syn.: copper sulphate) 0-0.5 y calculated as Cu (9) p 15 (19) p 18 (20) p 32 (21) p 7 10. 2 Dimethyl polysiloxane (Syn.: methyl silicone) 0-0.25 (16) p 20 (17) p 151 (2^Tp 17' (18) p 128 }J Referred to as "Maximum acceptable daily load" in the Report of the Joint FAO/WHO Expert Committee on Food Additives. 11. PRESERVATIVES 11.1 Nitrite, potassium 11.2 Nitrite, sodium See 11.2, List A(l) (3) p 73 n'(<3 ipp39 0-0.2 (sum of nitrites calculated as sodium nitrite) (3) p 73 (6 "p 39 isnrsr (29) (3) p 73 (S) (6) p 37 (S) (27) plS (TE) (3) p 72 (S) (6) p 38 (S) (27) p 12 (TE) 00004097 AS I I List A(2) . PROCESSING AIDS 12.1 Clarifying Agents : 12.1.1 Tannins (food grade) (derived from Peruvian tara) - 41 0-0.6 12.1.2 Tannins (food grade) (derived from Turkish aleppo; Chinese tara and Sicilian sumac) 12. 2 Filtration Aids: (See 15.2, List A(l)). 0- 0. 3 (19) p 17 (20) p 82 (19) p 17 (20) p 82 y Tentative specifications. (21) P 41 y (19) p 17 (21) P 41 1/ T" (19) p 17 ASI 00004098 LIST C(l) OF FOOD ADDITIVES List C(l) contains those substances which the Joint FAO/WHO Expert Committee on Food Additives considers, on the basis of toxicological evidence, to be unsafe for use in food. (See Notes on Food Additive Lists A, B and C in the Introduction). 00004099 AS I List C(l) 1. COLOURS Toxicological Evaluation 1.1 Auramine (CX Basic Yellow 2) Cl 41 000 (1956) (5) pp 14, 21 (7) p 13 1. 2 Butter Yellow (Cl Solvent Yellow 2) Cl 11 020 (1956) 1. 3 Chrysoidine (Cl Basic Orange 2 and Cl Solvent Orange 3) Cl 11 270 and 11 270B (1956) 1.4 Citrus Red No. 2 Cl 12 156 (1956) 1. 5 Guinea Green B (Cl Acid Green 3 and Cl Food Green 1) Cl 42 085 (1956) (5) pp 14, 21 (7) p 13 (5) pp 14, 22 (7) p 13 (7) p 47 (l^TpT2, 717) p 3ft (5) pp 14, 22 (7) p 13 1.6 Magenta (Cl Basic Violet 14) Cl 42 510 (1956) (5) pp 14, 23 (7) p 13 1. 7 Oil Orange SS (Cl Solvent Orange 2) Cl 12 100 (1956) (5) pp 14, 23 (7) p 13 1. 8 Oil Orange XO (Cl Solvent Orange 7) Cl 12 140 (1956) (5) pp 14, 23 (7) p 13 1.9 Oil Yellow AB (Cl Solvent Yellow 5, Cl Food Yellow 10) Cl 11 380 (1956) (5) pp 14, 23 (7) p 13 1.10 Oil Yellow OB (Cl Solvent Yellow 6, Cl Food Yellow 11) Cl 11 390 (1956) (5) pp 14, 23 (7) p 13 1.11 Ponceau 3R (Cl Food Red 6) Cl 16 155 (1956) (5) pp 14, 23 (7) p 13 1,12 Ponceau SX (Cl Food Red 1) a 14 700 (1956) (5) pp 14, 23 (7) p 13 1.13 Sudan I (Cl Solvent Yellow 14) Cl 12 055 (1956) (5) pp u 24 (7) p 13 V See Reference (7) Appendix A for general notes on identification of colours. Identity Testa 1/ * - ASI 00004100 List C(l) 2. OTHERS 2.1 Borax 2.2 Boric acid 2.3 Brominated vegetable oils 2. 4 Chloramphenicol \/ 2.5 Chlorate, potassium 2.6 Diethylpyrocarbonate (DEPC) - 46 - 2. 7 Iodates, calcium and potassium 2.8 Nitrofurazone 2.9 p-phenethylcarbamide (Syn.: Dulcin, 4-ethoxyphenyl urea) 2.10 Salicylic acid and its salts Toxicological Evaluation Identity Tests (3) pp 11, 38 (3) pp 11, 38 (8) p 13 (19) p 13 (20) p 9 (14) p 41 (16) p 21 (8) p 12 (10) p 34 (25)p 25 (265p"5T HD (8) p 15 (10) pp 112, 113 (8) p 11 (11) pp 13, 18 (12) p 100 (3) p 87 (21) p 5 (18) p 124 (10) p 34 (S) (27) p 57 (S) (2*7) p 41 (TE) (13) p 53 - 1/ Should not be used for any purpose which results in the presence of residues in food. ASI 00004101 LIST C(2) OF FOOD ADDITIVES List C(2) contains those substances which, in the opinion of the Joint FAO/WHO Expert Committee on Food Additives, based on toxicological evidence, should be restricted to certain specified uses. (See Notes on Food Additive Lists A, B and C in the Introduction). ASJ 00004102 List C(2) 1. NON-NUTRITIVE SWEETENERS - 49 - 1.1 Cyclamate, calcium (ADI withdrawn. The use of cyclamates in the management of diabetes and gross obesity is beyond the purview of food additive consideration) 1.2 Cyclamate, sodium (see 1.1 above) 2. PRESERVATIVES 2. i Hydrogen peroxide (Restricted as an emergency measure for the preservation of milk) 4/ Toxicological Evaluation (12) p 82 (19) p 13 (Wppl2, 27 Specification (S) technological Efficacy (TE) (13) p 47 2/ (S) (21) p 12 17 (S) (12) p 87 (19) p 13 (20) pp 12, 27 (13) p 56 2/ (S) (2l) P 12 17 (S) (8) p 11 (10) p 51 FAS/H/14 (S) (id) P 51 (s) 1/ Contains amendments to the specifications in (13) p 47 and (13) p 56. "2/ Specifications for cyclohexylsulphamic acid are given in (13) p 51 and amendments thereto in (21) p 12. 3/ This specification supersedes that in FAs/U/lO. V Other food additive uses have not been considered by the Joint FAO/WHO Expert Committee on Food Additives. ASI 00004103 - 51 - LIST OF APPROVED USES OF ADDITIVES IN FOOD This list contains those additives the use of which in the preparation of specific foods has been approved by the Codex Alimentarius Commission. The food additives and their maximum levels of use contained in this list appear as specific provisions in individual recommended international Codex standards or standards for milk products issued to governments for acceptance. A list of these standards is given at the back of this publication. The "Codex list references" have been given where possible. The absence of reference to a particular additive (i. e. particular salt, ester, etc.) or reference to List B means that that substance has not been specifically considered by the Joint FAO/WHO Expert Committee on Food Additives. Unless otherwise stated, maximum levels refer to the final product as defined in the Codex standard. (See also List of Additives and their Uses, approved by the Codex Alimentarius Commission in the Introduction). ASI 00004104 ACIDS, BASES AND SALTS Substance Acetic acid List A(l) 1.1 - 53 - Food Fungi and fungus products Pickled fungi Canned tomatoes Canned asparagus Processed cheese products Acetates, Ca, K, NH., Mg, Choline List A(l) 1.6 * List A(l) 12.1 Salt substitute P Adipic acid List A(l) 1. 2 Adipates, Ca, K, Mg, NH^ Calcium carbonate List A(l) 1. 7 1/ Low sodium foods Salt substitute Low sodium foods Salt substitute Low sodium foods Processed cheese products Harzer Khse 1/ See also Calcium carbonate under ANTI- CAKING AGENTS. Maximum Level Limited by GMP 20 gAg Limited by GMP Limited by GMP 40 gAg, singly or in combination with other acldifiers, emulsifiers and certain other additives specified in the Standard, calcul ated as anhydrous substances Limited by GMP; P not to exceed 40 gAg and NH.+ 30 gAg of the salfsubstitute mixture; Mg not to exceed 20% m/m of the total of the cations K+, Ca++ and NH.+; choline content bot to exceed 3% of the salt substitute mixture Limited by GMP as part of salt substitute used Limited by GMP Limited by GMP as part of salt substitute used See Acetates, Ca, K, Mg, NH^, Choline Limited by GMP as part of salt substitute used See Acetic acid 30 gAg of the acid used, together with Sodium hydrogen carbonate - 54 - Substance Food Maximum Level Calcium chloride List A(l) 1.8 Calcium chloride (Cont.) List A(l) 1. 8 Calcium gluconate Calcium hydroxide List A(l) 1.9 Calcium lactate List B 1.3 Calcium sulphate List A(l) 1.11 Canned tomatoes Canned grapefruit Various cheeses V Canned green peas Processed cheese products Canned strawberries Canned green peas Canned strawberries Butter and whey butter Canned green peas Canned strawberries Canned grapefruit Cottage cheese 350 mgAg expressed as Ca derived from added Ca salts Singly or in combina tion with other firming agents, 350 mgAg expressed as Ca derived from added Ca salts 200 mgAg of the milk used Singly or in combina tion with other firming agents, 350 mgAg expressed as Ca in the final product See Acetic acid Singly or in combina tion with other firming agents, 350 mgAg expressed as Ca in the final product See Calcium chloride See Calcium chloride 2 gAg singly or in combination with other neutralizing agents for pH adjustment, expressed as anhydrous substances See Calcium chloride See Calcium chloride See Calcium chloride 5 gAg of the creaming mixture singly or in combination with thickening agents 1/ Cheddar, Danablu, Danbo, Edam, Gouda, Havarti, Samsoe, Cheshire, Emmentaler, Tilsiter, " Limburger, Saint Paulin, Svecia, Provolone, Cottage Cheese, Butterkhse, Couiommiers, Herrgardsost, Hushallsost, Norvegia, Maribo, Fynbo, Esrom, Romadur, Amsterdam, Leidse, Friese. 00004X06 ubstance Carbonates and hydrogen carbonates, Ca, K, Na List A(l) 1.40 List A(l) 1.39 List A(l) 1. 7 3/ List A(l) 1. 36 List A(l) 1.37 Carbonates and hydrogen carbonates, Ca, K, Mg, NHL, Choline List A(l) 1.3 List A(l) 1. 20 2/ List A(l) 1.4 List A(l) 1. 36 List A(l) 1.7 2/ List A(l) 1. 37 List A(l) 12.2 Chlorides, Ca, K, Na List A(l) 1. 8 List B 1.4 Chlorides, Ca, K, NH., Mg, Choline List A(l) 1. 8 * List B 1.4 List A(l) 12. 5 Citric acid List A(l) 1.12 1/ Food Evaporated milks Sweetened condensed milks Milk powders Cream powders Salt substitute Low sodium foods Evaporated milks Sweetened condensed milks Milk powders Cream powders Salt substitute Low sodium foods Fungi and fungus products Sterilized fungi Apricot, peach and pear nectars Maximum Level See Chlorides, Ca, K, Na See Chlorides, Ca, K, Na See Chlorides, Ca, K, Na See Chlorides, Ca, K, Na See Acetates, Ca, K, Mg, NH4, Choline Limited by GMP as part of salt substitute used 2 gAg singly and 3 gAg in combination with other stabilizers, expressed as anhydrous substances 2 gAg singly and 3 gAg in combination with other stabilizers, expressed as anhydrous substances 5 gAg singly or in combination with other stabilizers, expressed as anhydrous substances 5 gAg singly or in combination with other stabilizers, expressed as anhydrous substances See Acetates, Ca, K, Mg, NH^, Choline Limited by GMP as part of salt substitute used Limited by GMP 5 gAg singly or in combination with dllactic acid Limited by GMP 1/ See also Citric acid and its Na salt under ANTIOXIDANTS AND ANTIOXIDANT SYNERGISTS. 2/ See also Calcium and magnesium carbonate under ANTI-CAKING AGENTS. ^^See also Calcium carbonate under ANTI- CAKING AGENTS. ASI 00004107 - 56 - Substance Food Maximum Level Citric acid (Cont.) List A(l) 1.12 1/ Quick frozen strawberries Canned shrimps or prawns Canned tomatoes Canned apple sauce Canned grapefruit Canned sweet corn Canned asparagus Canned mushrooms Canned strawberries Canned pineapple Canned pears Processed tomato concentrates Cottage cheese Processed cheese products Salt substitute Low sodium foods Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP To maintain the pH at a level not above 4.3 Limited by GMP See Acetic acid Limited by GMP Limited by GMP as part of salt substitute used Citric acid and its K or Na salts List A(l) 1.12 List A(l) 1.14 List A(l) 1.15 1/ Margarine Limited by GMP Citrates, Ca, K, Na List A(l) 1.13 List A(l) 1.14 List A(l) 1.15 1/ Evaporated milks Sweetened condensed milks Milk powders Cream powders Processed cheese products See Chlorides, Ca, K, Na See Chlorides, Ca, K, Na ' See Chlorides, Ca, K, Na See Chlorides, Ca, K, Na See Acetic acid Citrates, Ca, K, Mg, NH., Choline List A(l) 1.13 * List A(l) 1.14 List A(l) 12. 3 Salt substitute See Acetates, Ca, K, Mg, NH., Choline Low sodium foods Limited by GMP as part of sait substitute used 1/ See also Citric acid and its Na salt under ANTIOXIDANTS AND ANTIOXIDANT SYNERGISTS. ASI 00004108 - 57 - ~ Substance 1 dl- Lactic acid List A(l) 1.19 dl- Lactic acid and its K and Na salts List A(l) 1.19 Lactates, Ca, K, NH.,, Mg, Choline ^st B 1. 3 4 List A(l) 12. 4 ( dl-Malic acid List A(l) 1.23 Monophosphate, monosodium List A(l) 1. 24 Food Fungi and fungus products Sterilized fungi Canned tomatoes Canned strawberries Canned pears Processed tomato concentrates Cottage cheese Processed cheese products Salt substitute Low sodium foods Margarine Maximum Level Limited by GMP 5 g/kg, singly or in combination with Citric acid Limited by GMP Limited by GMP Limited by GMP To maintain the pH at a level not above 4.3 Limited by GMP See Acetic acid Limited by GMP Limited by GMP as part of salt substitute used Limited by GMP Salt substitute Low sodium foods Canned tomatoes Canned apple sauce Canned asparagus Canned strawberries Canned pears Processed tomato concentrates Apricot, peach and pear nectars Salt substitute Low sodium foods Svecia cheese See Acetates, Ca, K, Mg, NH., Choline Limited by GMP as part of salt substitute used Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP To maintain the pH at a level not above 4.3 Limited by GMP Limited by GMP Limited by GMP as part of salt substitute used Limited by GMP AS I 0004109 Substance Monophosphate, monosodium or monopotassium List A(l) l. 24 List A(l) 1.26 Monophosphate, monosodium and di sodium List A(l) 1.24 List A(l) 1.27 Monophosphates, Na List A(l) 1.24 List A(l) 1. 27 List A(l) 1.29 Monophosphates, Ca, K, Na List A(l) 1.24 to List A(l) 1.30 1/ Monophosphates, Ca, K, Na, sodium- aluminium List A(l) 1.24 to List A(l) 1.30 1/ Monophosphates, Ca, K, Mg, NH. List A(l) 1. 25 List A(l) 1.26 List A(l) 1.30 List A(l) 1.28 - 58 - Food Quick frozen fillets of cod and haddock Quick frozen fillets of ocean perch Cheeses: Herrgardsost Hushallsost Norvegia Butter and whey butter Maximum Level 5 gAg, expressed as P20g, singly or in combination with other phosphates 5 g/kg, expressed as P-0-, singly or in combination with other phosphates ( 200 mgAg of the milk ( used, singly or in ( combination, expressed ( as anhydrous substances ( ( See Calcium hydroxide Evaporated milks Sweetened condensed milks Milk powders Cream powders Processed cheese products See Chlorides, Ca, K, Na See Chlorides, Ca, K, Na See Chlorides, Ca, K, Na See Chlorides, Ca, K, Na See Phosphoric acid Salt substitute Low sodium foods Limited by GMP; P not to exceed 40 gAg and NH + 30 gAg of the salf substitute mixture; Mg++ not to exceed 20% m/m of the total of the cations K+, Ca+ and NH4 / Limited by GMP as part of salt substitute used 1/ See also Phosphate, calcium tribasic under ANTI-CAKING AGENTS. ASI 00004110 - 59 - Substance Phosphate, Di-, tetrasodium or tetrapotassium List A(l) 1.32 Phosphates, Di-, Ca, K, Na, sodium- aluminium List A(l) 1.31 List A(l) 1. 32 Phosphate, Tri-, pentasodium or pentapotassium or calcium List A(l) 1.33 Phosphoric acid 1/ List A(l) 1. 34 Polyphosphate, Na List A(l) 1. 35 Polyphosphates, Ca, K, Na List A(l) 1. 35 List A(l) 1.33 Food Quick frozen fillets of cod and haddock Quick frozen fillets of ocean perch Processed cheese products Maximum Level See Monophosphate, monosodium or monopotassium See Monophosphate, monosodium or monopotassium See Phosphoric acid Quick frozen fillets of cod and haddock Quick frozen fillets of ocean perch Canned shrimps or prawns Processed cheese products Quick frozen fillets of cod and haddock Quick frozen fillets of ocean perch Evaporated milks Sweetened condensed milks Milk powders Cream powders See Monophosphate, m juc sodium or monopotassium See Monophosphate, monosodium or monopotassium 850 mg/kg 2/ 40 g/kg, singly or in combination with other emulsifiers, acidifiers and certain other additives specified in the Standard, expressed as anhydrous substances but mono, di-, and polyphosphates not to exceed 30 g/kg See Monophosphate, monosodium or monopotassium See Monophosphate, monosodium or monopotassium See Chlorides, Ca, K, Na See Chlorides, Ca, K, Na See Chlorides, Ca, K, Na See Chlorides, Ca, K, Na 1/ See also Phosphoric acid under ANTIOXIDANTS AND ANTIOXIDANT SYNERGISTS. \/ Temporarily endorsed (see paras 35, 41, ALINORM 69/12). ASI 00004111 Substance Potassium sulphate Polyphosphates, Ca, K, Na, sodium aluminium List A(l) 1.35 List A(l) 1. 33 Sodium carbonate List A(l) 1. 39 Sodium hydrogen carbonate List A(l) 1.40 Sodium hydroxide List A(l) 1.41 Succinates, Ca, K, Mg, NH4 L(+)-Tartaric acid List A(l) 1.43 L(+)-Tartaric acid and its K and Na salts List A(l) 1.43 List A(l) 1.44 List A(l) 1.45 - 60 - Food Salt substitute Low sodium foods Processed cheese products Maximum Level Limited by GMP Limited by GMP as part of salt substitute used See Phosphoric acid Margarine Limited by GMP Butter and whey butter See Calcium hydroxide Margarine Limited by GMP Processed tomato concentrates To raise the pH to a level not above 4. 3 Butter and whey butter Processed cheese products Harzer Kase Margarine Butter and whey butter Salt substitute Low sodium foods See Calcium hydroxide See Acetic acid 30 g/kg of the drained act'd curd together with Calcium carbonate Limited by GMP See Calcium hydroxide Limited by GMP; NH* not to exceed 30 eAr of the salt substitute mixture; Mg++ not to exceed 20% m/m of the total of the cations K+, Ca++ and NH4+ Limited by GMP as part of salt substitute used Canned tomatoes Canned strawberries Canned pears Canned asparagus Processed tomato concentrates Limited by GMP Limited by GMP Limited by GMP Limited by GMP To maintain the pH at a level not above 4.3 Margarine Limited by GMP OOOO411-2 - 61 - Substance L(+)-Tartrates, Ca, K, Mg, NH^, Choline List A(l) 12.6 List B 1. 5 ANTI- CAKING AGENTS Calcium carbonate List A(l) 2.1 1/ Food Salt substitute Low sodium foods Milk powders Cream powders Magnesium carbonate List A(l) 2. 2 1/ Magnesium oxide List A(l) 2.3 Phosphate, calcium tribasic (Syn.: Tricalcium monophosphate) List A(l) 2.6 2/ Phosphate, magnesium, tribasic List A(l) 2.7 Silicon dioxide, amorphous List A(l) 2. 9 Powdered sugar Powdered dextrose Milk powders Cream powders Milk powders Cream powders Powdered dextrose Powdered sugar Milk powders Cream powders Milk powders Cream powders Powdered sugar Powdered dextrose Milk powders Cream powders Maximum Level See Acetates, Ca, K, Mg, NH., Choline Limited by GMP as part of salt substitute used ( 10 g/kg, singly or in ( combination with other ( anti- caking agents in ( milk powders intended ( to be dispensed in ( vending machines ( 15 gAg, singly or in ( combination with other ( anti- caking agents, ( provided that starch ( is not present See Calcium carbonate See Calcium carbonate See Calcium carbonate See Calcium carbonate See Magnesium carbonate See Magnesium carbonate See Calcium carbonate See Calcium carbonate See Calcium carbonate See Calcium carbonate See Magnesium carbonate See Magnesium carbonate See Calcium carbonate See Calcium carbonate 1/ See also Calcium and Magnesium carbonate under ACIDS, BASES AND SALTS. 'if See also Monophosphates, Ca under ACIDS, BASES AND SALTS. ASI 00004113 Substance Silicon dioxide, amorphous (Cont.) List A(l) 2.9 - 62 - J ooa Salt substitute Low sodium ioods Silicate, aluminium List A(l) 2.10 Silicate, calcium List A(l) 2.11 Milk powders Cream powders Powdered sugar Powdered dextrose Salt substitute Silicate, magnesium (Syn. : Magnesium trisilicate) List A(l) 2.12 Silicate, sodium calcium aluminoList A(l) 2.14 Stearate, magnesium List A(l) 2.15 Low sodium foods Milk powders Cream povders Powdered sugar Powdered dextrose Milk powders Cream powders Powdered sugar Powdered dextrose Milk powders Cream powders Powdered sugar Powdered dextrose ASi 00004114 Maximum Level Not more than 10 g/kg of the salt substitute mixture, singly or in combination with Calcium silicate Limited by GMP as part of salt substitute used See Calcium carbonate See Calcium carbonate See Magnesium carbonate See Magnesium carbonate Not more than 10 g/kg of the salt substitute mixture, singly or in combination with Silicon dioxide (amorphous) Limited by GMP as part of salt substitute used See Calcium carbonate See Calcium carbonate See Magnesium carbonate See Magnesium carbonate See Calcium carbonate See Calcium carbonate See Magnesium carbonate See Magnesium carbonate See Calcium carbonate See Calcium carbonate See Magnesium carbonate See Magnesium carbonate - 63 - ANTIOXIDANTS AND ANTIOXIDANT SYNERGISTS Substance Food Maximum Level Ascorbic acid List A(l) 3.1 Apricot, peach and pear nectars Apple juice Concentrated apple juice Quick frozen strawberries Fungi and fungus products Canned mushrooms Canned asparagus Canned apple sauce Limited by GMP Limited by GMP Limited by GMP Limited by GMP 1 / Limited by GMP Limited by GMP Limited by GMP 150 mgAg, singly or in combination with isoascorbic acid Ascorbate, K or Na List A(l) 3.2 Quick frozen fillets of cod and haddock Quick frozen fillets of ocean perch 1000 mgAg, expressed as ascorbic acid 1000 mg/kg, expressed as ascorbic acid Ascorbyl palmitate and stearate List A(l) 3.3 List A(l) 3.4 Edible fats and oils 3/ Margarine 200 mgAg, singly or in combination 200 mgAg, singly or in combination Butylated hydroxy anisole (BHA) List A(l) 3. 5 Butylated hydroxy toluene (BHT) List A(l) 3.6 Citric acid and its Na salt List A(l) 3.7 List A(l) 1.15 2/ Edible fats and oils 3/ Butter fat not intended for direct consumption or for use in recombined milk or re combined milk products Margarine Edible fats and oils 3/ Butter fat not intended for direct consumption or for use in recombined milk or re combined milk products Margarine Edible fats and oils 3/ ( 200 mg/kg, singly or ( in combination with ( BHT and/or gallates ( (gallates not to ( exceed 100 mgAg) 100 mg/kg, singly or in combination with BHT and/or gallates ( 200 mgAg, singly or ( in combination with ( BHA and/or gallates ( (gallates not to ( exceed 100 mgAg) ( 100 mgAg, singly or in combination with BHA and/or gallates Limited by GMP 1/ Temporarily endorsed. (See para 36, ALINORM 71/12). "5/ See also Citric acid and Citrates (Na) under ACIDS, BASES AND SALTS. 57 CAC/RS 19-1969 to CAC/RS 31-1969, CAC/RS 34-1969. Substance Ethylenediaminetetraacetic acid, calcium disodium salt List A(l) 3. 9 Gallates, propyl, octyl, dodecyl List A(l) 3.10 to List A(l) 3.12 - 64 - Food Canned shrimps or prawns Canned mushrooms Edible fats and oils 3/ Butter fat not intended for direct consumption or for use in recombined milk or re combined milk products Margarine Isoascorbic acid List A(l) 3.15 Isopropyl citrate mixture List A(l) 3.17 Monoglyceride citrate List A(l) 3.18 Phosphoric acid List A(l) 3.19 1J Canned apple sauce Edible fats and oils 3/ Margarine Edible fats and oils 4/ Edible fats and oils 3/ Stannous chloride List A(l)3.20 Canned asparagus in glass or fully enamel-lined (lacquered) containers Thiodipropionate, dilauryl List A(l) 3.23 Edible fats and oils 3/ alpha-Tocopherol ETstA(l) 3.25 Refined olive oil, refined olive- residue oil and blends of virgin and refined olive oils and mixtures of virgin and refined olive-residue oils Tocopherols (natural and synthetic) List A(l) 3.25 List A(l) 3.26 Edible fats and oils Margarine 1/ See also Phosphoric acid under ACIDS, BASES AND SALTS. "1/ Temporarily endorsed (see para 64, ALINORM 70A2). 3/CAC/RS 19-1969 to CAC/RS 31-1969, CAC/RS 34-1969. /CAC/RS 20-1969 to CAC/RS 31-1969, CAC/RS 34-1969. 3/ Maximum Level 250 mg/kg 200 mgAg 100 mgAg, singly or in combination 100 mgAg, singly or in combination 100 mgAg, singly or in combination with BHA and/or BHT 150 mgAg, singly or in combination with ascorbic acid 100 mgAg, singly or. in combination with other antioxidant synergists 100 mgAg See Isopropyl citrate mixture 100 mgAg, singly or in combination with other antioxidant synergists 2/ 25 mgAg, expressed as Sn 200 mgAg 200 mgAg, total alpha' tocopherol for the purpose of restoring natural tocopherol lost in processing Limited by GMP Limited by GMP ASI 00004116 - 65 - ARRIER SOLVENTS Substance Glycerin List B 4 Propylene glycol List A(l) 4. 4 Food Cottage cheese Cottage cheese Maximum Level 5 gAg of the creamWg mixture in combina tion with stabiuzers See Glyca.in COLOURS Amaranth List A(2) 4.2 Annatto 1/ List A(2)l.l Canned shrimps or prawns Canned apple sauce Canned pears (in specialty packs) 30 mgAg> singly or in combination with other colours 200 mgAg, singly or in combination with other colours 200 mgAg, singly or in combination with other colours Edible fats and oils 2/ Butter and whey butter Processed cheese products Margarine Cheeses: Cheddar Danbo Edam Gouda Havarti Samsoe Cheshire Tilsiter Saint- Paulin Svecia Butterkase Coulommiers Herrgardsost Hushallsost Norvegia Maribo Fynbo Esrom Amsterdam Limited by GMP to restore colour lost in processing Limited by GMP Limited by GMP Limited by GMP ( 600 mgAg, singly or ( combination with ( beta-carotene ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( 1/ Temporarily endorsed pending toxicological re-evaluation by the Joint FAO/WHO Expert Committee on Food Additives. AC/RS 19-1969 to CAC/RS 27-1969, CAC/RS 34-1969. 00004117 AS I - 66 - Substance Annatto 1/ (Cont.) List A(2)l.l beta-apo- 8' - Carotenal Llit A(l) 5.1 beta-apo-8'-Carotenoic acid. methyl and ethyl esters List A(l) 5.2 beta- Carotene List A(l) 5.3 Brilliant Blue FCF List A(l) 5.4 Canthaxanthine List A(l) 5.5 Food Cheeses: Leidse Friese Edible fats and oils 2/ Margarine Edible fats and oils 2/ Margarine Edible fats and oils 2/ Canned green peas Butter and whey butter Processed cheese products Margarine Various cheeses as under Annatto Limburger cheese Romadur cheese Canned green peas Canned apple sauce Edible fats and oils 2/ Maximum Level 300 mgAg, singly or in combination with beta- carotene 300 mg/kg, singly or in combination with beta- carotene Limited by GMP to restore colour lost in processing Limited by GMP Limited by GMP to restore colour lost in processing Limited by GMP Limited by GMP to restore colour lost in processing 100 mgAg, singly or in combination with other colours Limited by GMP Limited by GMP Limited by GMP 600 mgAg, singly or in combination with Annatto 600 mgAg 600 mgAg 100 mgAg, singly or in combination with other colours 200 mgAg, singly or in combination with other colours Limited by GMP to restore colour lost in processing 1/ Temporarily endorsed pending toxicological re- evaluation by the Joint FAO/WHO Expert " Committee on Food Additives. 2/ CAC/RS 19-1969 to CAC/RS 27-1969, CAC/RS 34-1969. ASl 00004118 - 67 - "Substance Canthaxanthine> (Cont.) List A(l) 5. 5 Food Canned shrimps or prawns Maximum Level 30 mgAg singly or in combination with other colours Caramel colours List A(l) 5.6 List A(2) 4.3 1/ Chlorophyll List A(l) 5. 7 Curcumin 2/ List B 5-42 Erythrosine 3/ List A(2) 4. 5 Fast Green FCF List A(l) 5. 9 Green S (Syn.: Wool Green BS) List A(2) 4.6 3/ Margarine Canned mushrooms Limited by GMP Limited by GMP for use in the sauces Processed cheese products Limited by GMP Edible fats and oils 4/ Butter and whey butter Processed cheese products Margarine Limited by GMP to restore colour lost in processing Limited by GMP Limited by GMP Limited by GMP Canned shrimps or prawns 30 mgAg, singly or in combination with other colours Canned apple sauce ( 200 mgAg, singly or ( in combination with Canned pears (in specialty packs) ( other colours Canned "Red" or "Purple" plums ( 300 mgAg, singly or ( in combination with Canned raspberries ( other colours Canned strawberries ( ( Canned apple sauce ( 200 mgAg, singly or ( in combination with Canned pears (in specialty packs) ( other colours Canned green peas Canned green and wax beans ( 100 mgAg, singly or ( in combination with ( other colours Canned pears (in specialty packs) 200 mgAg, singly or in combination with other colours 1/ Caramel colour made by the ammonia process (A(2) 4. 3) is temporarily endorsed, other caramel colours (A(l) 5.6) are endorsed. 2/ Temporarily endorsed pending toxicological evaluation by the Joint FAO/WHO Expert Committee on Food Additives. (See also Turmeric, List A(2) 4.12). 3/Temporarily endorsed pending toxicological re-evaluation by the Joint FAO/WHO Expert t Committee on Food Additives. Jfc/ CAC/RS 19-1969 to CAC/RS 27-1969, CAC/RS 34-1969. ASI 00004119 Substance Indigotine 1/ List A(2) 4/8 Ponceau 4R 1/ List A(2) 4.10 Riboflavin (Lactoflavin) List A(l) 5.10 Sunset Yellow FCF List A(l) 5.11 Tartrazine List A(l) 5.12 - 68 - Food Maximum Level Canned apple sauce 200 mg/kg) singly or in combination with other colours Canned shrimps or prawns 30 mg/kg, singly or in combination with other colours Canned raspberries Canned strawberries ( 300 mgAgi singly or ( in combination with ( other colours ( Canned "Red" or "Purple" plums ( Canned pears (in specialty packs) 200 mgAg) singly or in combination with other colours Cheeses: Tilsiter Limburger Butterkdse Romadur Processed cheese products Canned apple sauce Canned shrimps or prawns Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP 200 mgAg, singly or in combination with other colours 30 mgAgi singly or in combination with other colours Canned shrimps or prawns Canned green and wax beans Canned green peas 30 mgAg) singly or in combination with other colours ( 100 mgAg) singly or ( in combination with ( other colours 2/ Canned pears (in specialty packs) ( 200 mgAg) singly or ( in combination with Canned apple sauce ( other colours 1/ Temporarily endorsed pending toxicological re-evaluation by the Joint FAO/WHO Expert ~ Committee on Food Additives. 2/ Temporarily endorsed as part of a provision for colours, some of which are pending toxicological ~ re- evaluation by the Joint FAO/WHO Expert Committee on Food Additives. ASX 00004120 - 69 - EMULSIFIERS, STABILIZERS AND THICKENING AGENTS Substance Food Maximum Level Agar List A(l) 6.1 Processed cheese preparations 8 gAg, singly or in combination with other thickening agents Alginates, Ca, K, Na, NH. List A(l) 6.2 to List A(l) 6. 5 Canned mushrooms containing butter or other edible animal or vegetable fats or oils Canned green and wax beans containing butter 10 gAg, singly or in combination with other thickening agents 1/ Whole kernel style canned sweetcom containing butter Canned asparagus containing butter or other edible animal or or oils Canned green peas containing butter or other edible animal or vegetable fats or oils ( Processed cheese preparations See Agar , Alginic acid or K or Na salt 'List A(l) 6.7 List A(l) 6.4 List A(l) 6.5 Cottage cheese 5 gAg of the creaming mixture, singly or in combination with other stabilizers, including the carrier Alginate, propylene glycol List A(l) 6.6 Canned mushrooms containing butter or other edible animal or vegetable fats or oils 10 gAg, singly or in combination with ( thickening agents 2/ Canned green and wax beans containing butter Whole kernel style canned sweetcorn containing butter Canned asparagus containing butter or other edible animal or vegetable fats or oils Canned green peas containing butter or other edible animal or vegetable fats or oils 1/ Temporarily endorsed as part of a provision for vegetable gums and other thickeners, some of which are pending toxicological re-evaluation by the Joint FAO/WHO Expert Committee on Food Additives. Temporarily endorsed since propylene glycol alginate had, at the time of endorsement, a temporary ADI. ASI 00004121 T - 70 - Substance Alginate, propylene glycol (Cont.) List A(l) 6.6 Amylose and Amylopectin 1/ List A(l) 6.8 Cellulose, sodium carboxymethyl List A(l) 6.14 Dextrins, white and yellow 1/ Food Maximum Level Cottage cheesy Processed cheese preparations See Alginic acid or K or Na salt See Agar Canned green and wax beans containing butter Cream style or whole kernel style canned sweetcom containing butter Canned asparagus containing butter or other edible animal or vegetable fats or oils Canned green peas containing butter or other edible animal or vegetable fats or oils Canned mushrooms containing butter or other edible animal or vegetable fats or oils Cottage cheese Processed cheese preparations See Alginic acid or K or Na salt See Agar Canned green and wax beans containing butter Cream style or whole kernel style canned sweetcom containing butter Canned asparagus containing butter or other edible animal or vegetable fats or oils Canned green peas containing butter or other edible animal or vegetable fats or oils Canned mushrooms containing butter or other edible animal or vegetable fats or oils Cottage cheese 5 g/kg of the creaming mixture, in combination with stabilizers 1/ Listed as ingredients in the standards concerned. 6SI 00004122 Substance Gelatine List A(l) 6.18 Modified Starches: Acid-Treated Starches List A(l) 6.26.1 Alkali-Treated Starches List A(l) 6.26.2 Bleached starches List A(l) 6.26.3 - 71 - Food Processed cheese preparations Cottage cheese Maximum Level See Agar See Alginic acid or K or Na salt Canned mushrooms containing butter or other edible animal or vegetable fats or oils Canned green and wax beans containing butter Whole kernel style canned sweetcorn containing butter Canned asparagus containing butter or other edible animal or vegetable fats or oils Canned green peas containing butter or other edible animal or vegetable fats or oils ( 10 gAg, singly or in ( combination with ( other thickening ( agents ( ( ( ( ( ( ( ( ( ( ( ( ( Canned mushrooms containing butter or other edible animal or vegetable fats or oils Canned green and wax beans containing butter Whole kernel style canned sweetcorn containing butter Canned asparagus containing butter or other edible animal or vegetable fats or oils Canned green peas containing butter or other edible animal or vegetable fats and oils ( 10 gAg, singly or in ( combination with ( other thickening ( agents ( ( ( ( ( ( ( ( ( ( ( ( ( Canned mushrooms containing butter or other edible animal or vegetable fats or oils Canned green and wax beans containing butter Whole kernel style canned sweetcorn containing butter ( 10 gAg, singly or in ( combination with ( other thickening ( agents ( ( ( ( ( ASX 00004123 Substance Bleached Starches (Cont,) List A(l) 6.26.3 Food Canned asparagus containing butter or other edible animal or vegetable fats or oils Canned green peas containing butter or other edible animal or vegetable fats or oils Maximum Le^S- ( 10 gAg, slngtfW'r1' ( combination w e" 3 ( other thicken! ( agents ( ( ( Distarch adipate, acetylated 1/ List A(2) 5.2. 2 Canned mushrooms containing butter or other edible animal or vegetable fats or oils Canned green and wax beans containing butter Whole kernel style canned sweetcom containing butter Canned asparagus containing butter or other edible animal or vegetable fats or oils Canned green peas containing butter or other edible animal or vegetable fats or oils ( 10 g/kg, singb ( combination ( other thicken! ( agents ( ( ( ( ( ( ( h phosphate ( 2)5.2.6 ( ( ( ( ( 2/ Distarch glycerol 1/ List A(2) 5.2.3 Canned mushrooms containing butter or other edible animal or vegetable fats or oils Canned asparagus containing butter or other edible animal or vegetable fats or oils ( 10 gAg, singly ( combination w ( other thickenii ( agents ( ( Distarch glycerol, acetylated 1/ List A(2) 5.2.4 Canned green peas containing butter or other edible animal or vegetable fats or oils Canned mushrooms containing butter or other edible animal or vegetable fats or oils Canned asparagus containing butter or other edible animal or vegetable fats or oils :h phosphate, acetylatt 2) 5.2.8 10 gAg, singly combination wi other thickenin agents Canned green peas containing butter or other edible animal or vegetable fats or oils ( porarily endorsed, F mittee on Food Addi 1/ Temporarily endorsed, pending toxicological re-evaluation by the Joint FAO/WHO Expert sphorus oxychloride ~ Committee on Food Additives. ted starch has been 00004124 - 73 - Substance listarch glycerol, hydroxypropyl 1/ List A(2) 5.2.5 Distarch phosphate 2/ List A(2) 5.2.6 Distarch phosphate, acetylated 1/ List A(2) 5.2.8 Food Maximum Level Canned mushrooms containing butter or other edible animal or vegetable fats or oils Canned green and wax beans containing butter Whole kernel style canned sweetcorn containing butter Canned asparagus containing butter or other edible animal or vegetable fats or oils Canned green peas containing butter or other edible animal or vegetable fats or oils ( 10 g/kg. singly or in ( combination with ( other thickening ( agents ( ( ( ( ( ( ( ( ( ( ( ( ( Canned mushrooms containing butter or other edible animal or vegetable fats or oils Canned green and wax beans containing butter Whole kernel style canned sweetcorn containing butter Canned asparagus containing butter or other edible animal or vegetable fats or oils Canned green peas containing butter or other edible animal or vegetable fats or oils ( 10 g/kg singly or in ( combination with ( other thickening ( agents ( ( ( ( ( ( ( ( ( ( ( ( ( Canned mushrooms containing butter or other edible animal or vegetable fats or oils Canned asparagus containing butter or other edible animal or vegetable fats or oils Canned green peas containing butter or other edible animal or vegetable fats or oils ( 10 gAg, singly or in ( combination with ( other thickening ( agents ( ( ( ( ( ( ( 1/ Temporarily endorsed, pending toxicological re-evaluation by the Joint FAO/WHO Expert Committee on Food Additives. 2/ Phosphorus oxychloride treated starch has been temporarily endorsed, sodium trimetaphosphate treated starch has been endorsed. ASX 00004125 - 74 - Substance Distarch phosphate, phosphated List A(2) 5.2. 7 Enzyme-treated starch 1/ List A(l) 6.26.4 Monostarch phosphate List A(l) 6.26.5 Food Canned green and wax beans containing butter Whole kernel style canned sweetcom containing butter Canned mushrooms containing butter or other edible animal or vegetable fats or oils Canned asparagus containing butter or other edible animal or vegetable fats or oils Canned green peas containing butter or other edible animal or vegetable fats or oils Maximum Level ( 10 g/kg, singly or in ( combination with ( other thickening ( agents ( ( ( ( ( ( ( ( ( ( ( ( ( Canned green and wax beans containing butter Cream style whole kernel style canned sweetcom containing butter Canned asparagus containing butter or other edible animal or vegetable fats or oils Canned green peas containing butter or other edible animal or vegetable fats or oils Canned mushrooms containing butter or other edible animal or vegetable fats or oils Canned mushrooms containing butter or other edible animal or vegetable fats or oils Canned green and wax beans containing butter Whole kernel style canned sweetcom containing butter Canned asparagus containing butter or other edible animal or vegetable fats or oils Canned green peas containing butter or other edible animal or vegetable fats or oils ( 10 g/kg, singly or in ( combination with ( other thickening ( agents ( ( ( ( ( ( ( ( ( ( ( 1/ Listed as an ingredient in the Standards concerned. ASI 00004126 Substance Oxidized starches 1/ List A(2) 5.2.1 Starch acetate 1/ List A(2) 5.2.9 Starch hydroxypropyl 1/ List A(2) 5.2.10 Food Canned mushrooms containing butter or other edible animal or vegetable fats or oils Canned green and wax beans containing butter Whole kernel style canned sweetcom containing butter Canned asparagus containing butter or other edible animal or vegetable fats or oils Canned green peas containing butter or other edible animal or vegetable fats or oils Canned mushrooms containing butter or other edible animal or vegetable fats or oils Canned green and wax beans containing butter Whole kernel style canned sweetcom containing butter Canned asparagus containing butter or other edible animal or vegetable fats or oils Canned green peas containing butter or other edible animal or vegetable fats or oils Canned mushrooms containing butter or other edible animal or vegetable fats or oils Canned green and wax beans containing butter Whole kernel style canned sweetcom containing butter Canned asparagus containing butter or other edible animal or vegetable fats or oils Canned green peas containing butter or other edible animal or vegetable fats or oils Maximum Level ( 10 gAg, singly or in ( combination with ( other thickening ( agents ( ( ( ( ( ( ( ( ( ( ( ( ( ( 10 gAg, singly or in ( combination with ( other thickening ( agents ( ( ( ( ( ( ( ( ( ( ( ( ( ( 10 gAg, singly or in ( combination with ( other thickening ( agents ( ( j | ( ( ( | ; ' 1/ Temporarily endorsed, pending toxicological re-evaluation by the Joint FAO/WHO Expert Committee on Food Additives. ASI 00004127 - 76 - Substance Mono- and diglycerides List A(l) 6.19 Mono- and diglycerides, esterified with acetic, acetyltartaric, citric, lactic or tartaric acids and their Na and Ca salts List A(l) 6.20 to List A(l) 6.24 Lecithin List A(l) 6.25 Pectin List All) 6.27 Polyglycerol esters of fatty acids List A(l) 6.28 Food Edible fats and oils 1/ Margarine Milk powders Cream powders Maximum Level Limited by GMP Limited by GMP 2.5 gAg in instant milk powder only 2. 5 gAg in instant milk powder only Edible fats and oils 1/ 20 gAg, singly or in combination with other emulsifiers Margarine 10 gAg, singly or in combination with other emulsifiers Edible fats and oils \/ 20 gAg, singly or in combination with other emulsifiers Margarine Cottage cheese Limited by GMP See Alginic acid or K or Na salt Milk powders 5 gAg in instant milk powder only Cream powders 5 gAg in instant milk powder only Processed cheese preparations See Agar Canned mushrooms containing butter or other edible animal or vegetable fats or oils Canned asparagus containing butter or other edible animal or vegetable fats or oils Canned green peas containing butter or other edible animal or vegetable fats or oils Edible fats and oils 1/ Margarine l 10 gAg, singly or in ( combination with ( other thickening ( agents ( ( ( ( ( ( ( 20 gAg, singly or in combination with other emulsifiers 5 gAg 1/ Not specifically designated with the name of the plant or animal from which they originate. " (CAC/R3 19-1969). ASX 00004128 - 77 - Substance Food Maximum Level Polyglycerol esters of interesterified ricinoleic acid List A(2) 5. 3 2/ Edible fats and oils 1/ 20 gAg, singly or in combination with other emulsifiers Polyoxyethylene (20) sorbitan monoOleate List A(l) 6. 30 Edible fats and oils 1/ 20 gAg, singly or in combination with other emulsifiers Polyoxyethylene (20) sorbitan monostearate List A(l) 6. 31 Edible fats and oils \/ 20 gAg, singly or in combination with other emulsifiers Propylene glycol esters of fatty acids List A(l) 6. 36 Sorbitan monopalmitate, monostearate, tristearate List A(l) 6.38 to List A(t) 6.40 Edible fats and oils 1/ Margarine Edible fats and oils 1/ Margarine 20 gAg, singly or in combination with other emulsifiers 20 g/kg 20 gAg, singly or in combination with other emulsifiers 20 gAg Stearoyl lactylic acid and Ca salt 3/ List A(l) 6. 37 Edible fats and oils 1/ 20 gAg, singly or in combination with other emulsifiers Sucrose esters of fatty acids (including sucroglycerides) List A(2) 5. 5 2/ Edible fats and oils 1/ 20 gAg, singly or in combination with other emulsifiers Margarine io gAg Vegetable Gums: Arabic Gum (Syn, : Acacia gum) List A(l) 6.41.1 Canned mushrooms containing butter or other edible animal or vegetable fats or oils ( 10 gAg, singly or in ( combination with other ( thickening agents 4/ Canned green and wax beans containing butter Whole kernel style canned sweetcorn containing butter ( ( ( ( ( Canned asparagus containing butter or other edible animal or vegetable fats or oils ( ( ( ( Canned green peas containing ( butter or other edible animal ( or vegetable fats or oils ( J./ Not specifically designated with the name of the plant or animal from which they originate (CAC/ftS 19-1969). 2/ Temporarily endorsed, pending toxicological re-evaluation by the Joint FAO/WHO Joint Expert Committee on Food Additives. IP/ Temporarily endorsed, since at the time of endorsement, stearoyl lactylic acid and its salts had ' a temporary ADI. tf Temporarily endorsed as part of a provision for thickening agents, some of which are pending toxicological re-evaluation by the Joint FAO/WHO Expert Committee on Food Additives. ASI 00004129 T - 78 - Substance Arabic Gum (Cont.) (Syn.: Acacia gum) List A(l) 6.41.1 Carrageenan List A(l)6.41.2 Furcellaran List A(l) 6.41.3 Food Processed cheese preparations Maximum Level See Agar Canned mushrooms containing butter or other edible animal or vegetable fats or oils Canned green and wax beans containing butter Whole kernel style canned sweetcom contatining butter Canned asparagus containing butter or other edible animal or vegetable fats or oils Canned green peas containing butter or other edible animal or vegetable fats or oils ( 10 gAg, singly or in ( combination with ( other thickening ( agents 1/ ( ( ( ( ( ( ( ( ( ( ( ( Processed cheese preparations Cottage cheese See Agar 5 gAg of the creaming mixture singly or in combina tion with other stabilizers, including the carrier Canned mushrooms containing butter or other edible animal or vegetable fats or oils Canned green and wax beans containing butter Whole kernel style canned sweetcom containing butter Canned asparagus containing butter or other edible animal or vegetable fats or oils Canned green peas containing butter or other edible animal or vegetable fats or oils Cottage cheese ( 10 gAg, singly or in ( combination with ( other thickening ( agents 1/ ( ( ( ( ( ( ( ( ( ( ( ( See Carrageenan 1/ Temporarily endorsed as part of a provision for thickening agents, some of which are pending " toxicological re- evaluation by the Joint FAO/WHO Expert Committee on Food Additives. ASI 00004130 - 79 - Substance Guar Gum 1/ List A(2) 5.7.1 Food Maximum Level Canned mushrooms containing butter or other edible animal or vegetable fats or oils Canned green and wax beans containing butter Canned asparagus containing butter or other edible animal or vegetable fats or oils Whole kernel style canned sweetcorn containing butter Canned green peas containing butter or other edible animal or vegetable fats or oils ( 10 g/kg, singly or in ( combination with ( other thickening ( agents ( ( ( ( ( ( ( ( ( ( ( ( ( Cottage cheese See Carrageenan Processed cheese preparations See Agar 1/ Temporarily endorsed, pending toxicological re-evaluation by the Joint FAO/WHO Expert Committee on Food Additives. FLAVOURS Mint flavour (Mint oil) 2/ Canned pineapple Canned green peas Limited by GMP Limited by GMP Natural flavours and their identical synthetic equivalents 2/ 4/ Canned peaches Canned apple sauce Canned grapefruit Canned plums Canned pears Quick frozen peas Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Natural flavours and their identical synthetic equivalents 2 / and synthetic flavours appearing in Codex List A(l) 9 3/ 4/ Margarine Edible fats and oils 5/ Limited by GMP Limited by GMP to restore natural flavour lost in processing Natural fruit essences 2/ Canned pineapple Limited by GMP Canned peaches Limited by GMP 2/ See definitions of "natural" and "nature-identical" flavouring substances on page 3. 7/ Codex List A(l) 9 is not complete. 4/ Temporarily endorsed, pending the establishment of Codex lists of flavouring substances. 7/ CAC/RS 19-1969 to CAC/RS 27-1969, CAC/R3 34-196A. ASI 00004131 - 80 - FLAVOUR ENHANCERS Substance L-Glutamates, Ca, K, Mg, NH^ List B 10. 3 List B 10.5 List B 10.6 L-Glutamate, monosodium List A(l) 10.1 L-Glutamic acid List B 10. 7 Food Salt substitute Low sodium foods Canned green and wax beans Canned sweetcom Canned asparagus Canned green peas containing butter or other edible animal or vegetable fats or oils Canned mushrooms Salt substitute Low sodium foods Maximum Level Limited by GMP; NH.+ not to exceed 30 gAg4 of the salt substitute mixture; Mg++ not to exceed 20% m/m of the total of the cations K+, Ca++ and NH4+ Limited by GMP as part of salt substitute used Limited by GMP Limited by GMP Limited by GMP 1/ Limited by GMP 1/ Limited by GMP V Limited by GMP Limited by GMP as part of salt substitute used 1/ Temporarily endorsed, pending establishment of maximum levels (to be reviewed in 1974, see " para 61, ALINORM 71/12). MISCELLANEOUS Caseinates, Na, NH,, Ca, K List A(l) 12.12 * 2/ ~ Cupric sulphate List A(2) 10.1 Dimethyl polysiloxane 3/ List A(2) 12.2 Cottage cheese Emmentalercheese Edible fats and oils 4/ Canned pineapple 30 gAg of the creaming mixture, singly or in any combination 15 mgAg expressed as Cu 10 mgAg, singly or in combination with silicon dioxide 10 mgAg 2/ Temporarily endorsed (see Appendix XI, ALINORM 70/12). 3/ Temporarily endorsed, pending toxicological re-evaluation by the Joint FAO/WHO Expert " Committee on Food Additives. 4/ CAC/RS 19-1969 to CAC/RS 27-1969, CAC/RS 34-1969. ASI 00004132 - 81 - Substance Food Oleoresin of paprika 1/ List A(l) 12, 9 Processed cheese products Oxystearin 1/ List A(l) 12.10 Edible fats and oils 2/ 1/ Temporarily endorsed (see Appendices IX and XI, ALINORM 70/12). \/ CAC/RS 19-1969 to CAC/RS 27-1969, CAC/RS 34-1969. PRESERVATIVES Benzoic acid and Na and K salts List A(l) 14.1 List A(l) 14.2 List A(l) 14. 3 Margarine Nisin List A(l) 14.9 Propionic acid and its Ca and Na salts List A(l) 14.18 List A(l) 14.19 List A(l) 14.21 Sorbic acid and its Ca, K and Na salts List A(l) 14. 23 List A(l) 14. 24 List A(l) 14. 25 List B 13.2 Sorbic acid and its K and Na salts List A(l) 14.23 List A(l) 14. 25 List B 13.2 Processed cheese products Processed cheese products Margarine Processed cheese products Whey cheeses Cheeses: Cheddar Cheshire Gudbran sdalsost Maximum Level Limited by GMP 1250 mgAg 1000 mgAg, singly or in combination with sorbic acid and its salts, expressed as the acid 100 mgAg 3Cd0 mgAg (either propionic acid or sorbic acid may be used ) 1000 mgAg, singly or in combination with benzoic acid and its salts, expressed as the acid 2000 mgAg (either sorbic acid or propionic acid may be used) 1000 mgAg, expressed as sorbic acid 1000 mgAg, expressed as sorbic acid 1000 mgAg, expressed as sorbic acid 1000 mgAg, expressed as sorbic acid 4SI 004l33 - 82 - Substance Sulphur dioxide List A(l) 14.26 Food Dextrose anhydrous Dextrose monohydrate White sugar (Specification A) powdered sugar Powdered dextrose Soft sugars Glucose syrup Dried glucose syrup White sugar (Specification B) Dried glucose syrup for the manufacture of sugar confectionary only Glucose syrup for the manufacture of sugar confectionary only PROCESSING AIDS Clarifying agents appearing in Lists A(l) 15. land A(2) 12.1 1/ Filtration aids (List to be elaborated; see List B 14.2) Apple juice Concentrated apple juice Apple juice Concentrated apple juice 1/ Lists A(l) 15.1 and A(2) 12.1 are not complete. Maximum Level 20 mgAg 20 mgAg 20 mgAg 20 mgAg (residue resulting from the white sugar used) 20 mgAg (residue resulting from the dextrose used) 40 mgAg 40 mgAg 40 mgAg 70 mgAg 150 mgAg 400 mgAg Limited by GMP Limited by GMP Limited by GMP Limited by GMP ASI 00004134 - 83 - LIST OF RECOMMENDED INTERNATIONAL STANDARDS Sugars CAC/RS 4-1969 - White Sugar CAC/RS 5-1969 - Powdered Sugar {Icing Sugar) CAC/RS 6-1969 - Soft Sugars CAC/RS 7-1969 - Dextrose Anhydrous CAC/RS 8-1969 - Dextrose Monohydrate CAC/RS 9-1969 - Glucose Syrup CAC/RS 10-1969 - Dried Glucose Syrup CAC/RS 11-1969 - Lactose CAC/RS 12-1969 - Honey (European Regional Standard) CAC/RS 54-1971 - Powdered Dextrose (Icing Dextrose) Processed Fruits and Vegetables CAC/RS 13-1969 CAC/RS 14-1969 CAC/RS 15-1969 CAC/RS 16-1969 CAC/RS 17-1969 CAC/RS 18-1969 CAC/RS 42-1970 CAC/RS 55-1972 CAC/RS 56-1972 CAC/RS 57-1972 CAC/RS 58-1972 CAC/RS 59-1972 CAC/RS 60-1972 CAC/RS 61-1972 CAC/RS 62-1972 Canned Tomatoes Canned Peaches Canned Grapefruit Canned Green Beans and Wax Beans Canned Applesauce Canned Sweet Com Canned Pineapple Canned Mushrooms \J Canned Asparagus J1/ Processed Tomato Concentrate JL/ Canned Green Peas \/ Canned Plums 1/ ~ Canned Raspberries _1/ Canned Pears 1/ Canned Strawberries 1/ Edible Fats and Oils CAC/RS 19-1969 CAC/RS 20-1969 CAC/RS 21-1969 CAC/RS 22-1969 CAC/RS 23-1969 CAC/RS 24-1969 CAC/RS 25-1969 CAC/RS 26-1969 CAC/RS 27-1969 CAC/RS 28-1969 CAC/RS 29-1969 CAC/RS 30-1969 CAC/RS 31-1969 CAC/RS 32-1969 CAC/RS 33-1970 CAC/RS 34-1970 General Standard for Fats and Oils not covered by individual standards Edible Soya Bean Oil Edible Arachis Oil Edible Cottonseed Oil Edible Sunflowerseed Oil Edible Rapeseed Oil Edible Maize Oil Edible Sesameseed Oil Edible Safflowerseed Oil Lard Rendered Pork Fat Premier Jus Edible Tallow Margarine Olive Oils Mustardseed Oil y To be published during 1973. ASI 00004135 - 84 - Fish CAC/RS 3-1969 - Canned Pacific Salmon CAC/RS 36-1970 - Quick Frozen Gutted Pacific Salmon CAC/RS 37-1970 - Canned Shrimps or Prawns CAC/RS 50-1971 - Quick Frozen Fillets of Cod and Haddock CAC/RS 51-1971 - Quick Frozen Fillets of Ocean Perch Edible Fungi CAC/RS 38-1970 - General Standard for Fungi and Fungus Products CAC/RS 39-1970 - Edible Dried Fungi CAC/RS 40-1970 - Fresh Fungus "Chanterelle" (European Regional Standard) Quick Frozen Fruits and Vegetables CAC/RS 41-1970 - Quick Frozen Peas CAC/RS 52-1971 - Quick Frozen Strawberries Fruit Juices CAC/RS 44-1971 - Apricot, Peach and Pear Nectars CAC/RS 45-1971 - Orange Juice CAC/RS 46-1971 - Grapefruit Juice CAC/RS 47-1971 - Lemon Juice CAC/RS 48-1971 - Apple Juice CAC/RS 49-1971 - Tomato Juice CAC/RS 63-1972 - Concentrated Apple Juice 1/ CAC/RS 64-1972 - Concentrated Orange Juice 1/ Foods for Special Dietary Uses CAC/RS 53-1971 - Special Dietary Foods with Low-Sodium Content (including Salt Substitutes) Compositional Standards for Milk Products Standard No. A-l: Butter and Whey Butter (Redraft) Standard No. A-2: Milkfat, Butterfat, Butteroil (Anhydrous) (Redraft of Standard No. A-2 for (i) Butteroil and (ii) Anhydrous Butteroil and Anhydrous Milkfat to be adopted in 1973) Standard No. A-3: Evaporated Milk and Evaporated Skimmed Milk (Redraft) Standard No. A-4: Sweetened Condensed Milk and Skimmed Sweetened Condensed Milk (Redraft) Standard No, A-5: Whole Milk Powder, Partly Skimmed Milk Powder and Skimmed Milk Powder (Redraft) General Standard No. A-6: Cheese (Redraft under preparation) Standard No. A-7: General Standard for Whey Cheeses (Redraft) General Standard No. A-8 (a): Process!ed) ... Cheese or ... Process!ed) Cheese General Standard No. A-8 (b): "Process(ed) Cheese" and "Spreadable Process(ed) Cheese" General Standard No, A-8 (c): Processed Cheese Preparations (Process(ed) Cheese .Food and Process(ed) Cheese Spread) Standard No. A-10: Cream Powder \j To be published during 1973. ASX 00004136 Individual Cheese Standards Standard No. C-l: Cheddar ( Standard No. C-2: Danablu Standard No. C-3: Danbo Standard No. C-4: Edam Standard No. C-5: Gouda Standard No. C-6: Havarti Standard No. C-7: Samsoe Standard No. C-8: Cheshire Standard No. C-9: Emmentaler Standard No, C-10: Gruyere Standard No. C-11: Tilsiter Standard No. C-12: Limburger Standard No. C-13: Saint-Paulin Standard No. C-14: Svecia Standard No. C-15: Provolone - 85 - Standard No. C-16: Cottage Cheese including Creamed Cottage Cheese Standard No. C-17: Butterkdse Standard No. C-18: Coulommiers Standard No. C-19: Gudbrandsdalsost (whey cheese) Standard No. C-20: Harzer Standard No. C-21: Herrgardsost Standard No. C-22: Hush&llsost Standard No. C-23: Norvegia Standard No. C-24: Maribo Standard No. C-25: Fynbo Standard No. C-26: Esrom Standard No. C-27: Romadur Standard No. C-28: Amsterdam Standard No. C-29: Leidse Standard No. C-30: Friese ASI 00004137 - 86 - REFERENCES 1/ (1) Specifications for Identity and Purity of Food Additives, Vol. I. Antimicrobial Preservatives and Antioxidants. FAO, Rome 1962 (*) (2) Specifications for Identity and Purity of Food Additives, Vol. II. Food Colours. FAO, Rome T*)----------------------------------------- ----------------- (3) Sixth Report of the Joint FAO/WHO Expert Committee on Food Additives; Evaluation of the Toxicity of a Number of Antimicrobials and Antioxidants; Wld. Hlth. Org. Techn. ReportSeries 1965, 228; fAO Nutrition Meetings Report Series No. 31 (*) (4) Seventh Report of the Joint FAO/WHO Expert Committee on Food Additives; Specifications for the Identity and Purity of Food Additives and their Toxicological Evaluation: Emulsifiers, Stabilizers, bleaching and'Maturing'Agents; Wld. Hlth. Org. Techn. Report Series 1964, 281; FAO Nutrition Meetings Report Series No, 35 (*) (5) Eighth Report of the Joint FAO/WHO Expert Committee on Food Additives; Specifications for the Identity and Purity of Food Additives and their Toxicological Evaluation: Food Colours and Some Antimicrobials and Antioxidants; Wld. Hlth. Org. Techn. Report Series 1965, 309; FAQ Nutrition Meetings Report Series No. 38 (*) (6) (Toxicological Monographs Resulting from the Eighth Report of the Joint FAO/WHO Expert Committee on Food Additives) Specifications for the Identity and Purity and Toxicological Evaluation of Some Antimicrobials and Antioxidants; WHO/Food Add. /24.65; FAO Nutrition Meetings Report Series No 38a (7) (Toxicological Monographs Resulting from the Eighth Report of the Joint FAO/WHO Expert Committee on Food Additives) Specifications for the Identity and Purity and Toxicological Evaluation of Food Colours; WHO/Food Add. /66.25"; FAO Nutrition Meetings Report Series No" 38b (8) Ninth Report of the Joint FAO/WHO Expert Committee on Food Additives; Specifications for the Identity and Purity of Food Additives and their Toxicological Evaluation: Some Antimicrobials, Antioxidants, Emulsifiers, Stabilizers, Flour-Treatment Agents, Acids and Bases; Wld. Hlth. 6rg. Techn. Report Series 1366, 33d; FAO Nutrition Report Series No. 40 (*) (9) Tenth Report of the Joint FAO/WHO Expert Committee on Food Additives; Specifications for the Identity and Purity of Food Additives and their Toxicological Evaluation: Some Emulsifiers, and Stabilizers and Certain Other Substances; Wld. Hlth. Org. Techn. Report Series No. 373; FAO Nutrition Meetings Report Series No. 43 (*) (10) (Toxicological Monographs Resulting from the Ninth and Tenth Reports of the Joint FAO/WHO Expert Committee on Food Additives) Toxicological Evaluation of Some Antimicrobials,Antioxidants, Emulsifiers, Stabilizers, Flour-Treatment Agents, Acids and Bases; WHO/Food Add. /61,29; FAO Nutrition Meetings Report Series No. 40 A, B, C (11) Eleventh Report of the Joint FAO/WHO Expert Committee on Food Additives; Specifications for the Identity and Purity of Food Additives and their Toxicological Evaluation: Some Flavouring Substances and Non-Nutritive Sweetening Agents; Wld. Hlth. Org. Techn. Report'Series 1968, 383; FAO Nutrition Meetings Report Series No. 44 (*) (*) Priced publication. 1/ See Use of References in the Introduction. ASI 00004138 - 87 - (12) (Toxicological Monographs Resulting from the Eleventh Report of the Joint FAO/WHO Expert Committee on Food Additives) Toxicological Evaluation of Some Flavouring Substances and Non-Nutritive Sweetening Agents; WHO/Food Add. /68,33; FAQ Nutrition Meetings Report Series No. 44A. (13) (Chemical Monographs Resulting from the Eleventh Report of the Joint FAO/WHO Expert Committee on Food Additives) Specifications and Criteria for the Identity and Purity of Some Flavouring Substances and Non-Nutritive Sweetening Agents; WHO/Food Add. /69. 31; FAQ Nutrition Meetings Report Series No. 44B. (14) Twelfth Report of the Joint FAO/WHO Expert Committee on Food Additives; Specifications for the Identity and Purity of Food Additives and their Toxicological Evaluation: Some Antibiotics; Wld. Hlth. Org. Techn. Report Series No. 430; FAO Nutrition Meetings Report Series No. 45(*) (15) (Chemical Monographs Resulting from the Twelfth Report of the Joint FAO/WHO Expert Committee on Food Additives) Specifications for the Identity and Purity of Some Antibiotics; WHO/Food Add. /69. 34; FAO Nutrition Meetings Report Series No. 45A. (16) Thirteenth Report of the Joint FAO/WHO Expert Committee on Food Additives; Specifications for the Identity and Purity of Food Additives and their Toxicological Evaluation: Some Food Colours, Emulsifiers, Stabilizers, Anti-Caking Agents and Certain Other Substances; Wld. Hlth. Org. Techn. Report Series No. 445; FAO Nutrition Meetings Report Series No' 4<J (*) (17) (Toxicological Monographs Resulting from the Thirteenth Report of the Joint FAO/WHO Expert Committee on Food Additives) Toxicological Evaluation of Some Food Colours, Emulsifiers, Stabilizers, Anti-Caking Agents and Certain Other Substances; WHO/Food Add. /70. 36; FAO Nutrition Meetings Report Series No. 46A. (18) (Chemical Monographs Resulting from the Thirteenth Report of the Joint FAO/WHO Expert Committee on Food Additives) Specifications for the Identity and Purity of Some Food Colours, Emulsifiers, Stabilizers, Anti-Caking Agents and Certain Other Food Additives; WHO/Food Add. / 70.37; FA6 Nutrition Meetings Report Series No. 46B. (19) Fourteenth Report of the Joint FAO/WHO Expert Committee on Food Additives; Evaluation of Food Additives; Wld. Hlth. Org. Techn. Report Series No. 462; FAO Nutrition Meetings Report Series No. 48 (*) (20) (Toxicological Monographs Resulting from the Fourteenth Report of the Joint FAO/WHO Expert Committee on Food Additives) Toxicological Evaluation of Some Extraction Solvents and Certain Other Substances; FAO Nutrition Meetings Report Series No. 48A; WHO/Food Add. / 70.3 (21) (Chemical Monographs Resulting from the Fourteenth Report of the Joint FAO/WHO Expert Committee on Food Additives) Specifications for the Identity and Purity of Some Extraction Solvents and Certain Other Substances; WHO/Food Add. /?0.40; FAO Nutrition'Meetings Report Series No. 4&B. (22) Fifteenth Report of the Joint FAO/WHO Expert Committee on Food Additives; Evaluation of Food Additives: Some Enzymes, Modified Starches, and Certain Other Substances; Toxicological Evaluations and Specifications and a Review of the Technological Efficacy of Some Antioxidants; Wld. Hlth. Org. Techn. Report Series No. 488; FAO Nutrition Meetings Report Series No. 50(*) (*) Priced publication. ASI 00004139 - 88 - (23) (Toxicological Monographs Resulting from the Fifteenth Report of the Joint FAO/WHO Expert Committee on Food Additives) Toxicological Evaluation of Some Enzymes, Modified Starches and Certain Other Substances; WHO Food Additives Series, 1972, No. 1; FAO Nutrition Meetings Report Series No. 50A (**) (24) (Chemical Monographs Resulting from the Fifteenth Report of the Joint FAO/WHO Expert Committee on Food Additives) Specifications for the Identity and Purity of Some Enzymes and Certain Other Substances; FAO Nutrition Meetings Report Series No. 50B; WHO Food Additives Series, 1972, No. 2 (**) (25) Sixteenth Report of the Joint FAO/WHO Expert Committee on Food Additives; Evaluation of Certain Food Additives; FAO Nutrition Meetings Report Series No. 51; WHO Techn. Report Series No. 505 (*) (26) (Toxicological Monographs Resulting from the Sixteenth Report of the Joint FAO/WHO Expert Committee on Food Additives) FAO Nutrition Meetings Report Series No. 51A; WHO Food Additives Series No. 4 (**) (27) A Review of the Technological Efficacy of Some Antimicrobial Agents (and Specifications) FAO Nutrition Meetings Report Series No. 48C; WHO/Food Add. /70. 41 (28) A Review of the Technological Efficacy of Some Antioxidants and Synergists; FAO Nutrition Meetings Report Series No. 50C; WHO Food Additives Series No. 3 (**) (29) Seventeenth Report of the Joint FAO/WHO Expert Committee on Food Additives (to be published) (***) (*) Priced publication. (**) Only the WHO edition is priced; the FAO edition is available in limited numbers. (***) The toxicological data, and evaluations will be published by WHO and FAO in due course in the form of "toxicological monographs". New or revised specifications of identity and purity for food additives will also be published by FAO and WHO. ASI 00004140 1