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SORBATES

Synonym(s)

Functional Classes

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Participating Additive(s)

Number Name
200 Sorbic acid
202 Potassium sorbate
203 Calcium sorbate

GSFA Provisions for SORBATES

Table Items Number Category MaxLevel Notes
Table Item 14.2.7 Aromatized alcoholic beverages (e.g. beer, wine and spirituous cooler-type beverages, low alcoholic refreshers) 500 mg/kg
224: Excluding aromatized beer. 42: As sorbic acid.
Table Item 07.0 Bakery wares 1000 mg/kg
42: As sorbic acid.
Table Item 06.6 Batters (e.g. for breading or batters for fish or poultry) 2000 mg/kg
42: As sorbic acid.
Table Item 01.3.2 Beverage whiteners 200 mg/kg
42: As sorbic acid.
Table Item 04.1.2.7 Candied fruit 500 mg/kg
42: As sorbic acid.
Table Item 06.5 Cereal and starch based desserts (e.g. rice pudding, tapioca pudding) 1000 mg/kg
42: As sorbic acid.
Table Item 01.6.5 Cheese analogues 3000 mg/kg
42: As sorbic acid. 3: For use in surface treatment only.
Table Item 05.3 Chewing gum 1500 mg/kg
42: As sorbic acid.
Table Item 14.2.2 Cider and perry 500 mg/kg
42: As sorbic acid.
Table Item 05.1.2 Cocoa mixes (syrups) 1000 mg/kg
42: As sorbic acid.
Table Item 05.1.3 Cocoa-based spreads, including fillings 1000 mg/kg
42: As sorbic acid.
Table Item 14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa 500 mg/kg
160: For use in ready-to-drink products and pre-mixes for ready-to-drink products only. 42: As sorbic acid.
Table Item 14.1.2.3 Concentrates for fruit juice 1000 mg/kg
42: As sorbic acid. 122: Subject to national legislation of the importing country. 127: On the served to the consumer basis.
Table Item 14.1.3.3 Concentrates for fruit nectar 1000 mg/kg
42: As sorbic acid. 122: Subject to national legislation of the importing country. 127: On the served to the consumer basis.
Table Item 05.2 Confectionery including hard and soft candy, nougats, etc. other than food categories 05.1, 05.3 and 05.4 1500 mg/kg
42: As sorbic acid.
Table Item 09.2.4.1 Cooked fish and fish products 2000 mg/kg
42: As sorbic acid.
Table Item 04.1.2.12 Cooked fruit 1200 mg/kg
42: As sorbic acid.
Table Item 09.2.4.2 Cooked mollusks, crustaceans, and echinoderms 2000 mg/kg
42: As sorbic acid.
Table Item 04.2.2.8 Cooked or fried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds 1000 mg/kg
221: For use in potato dough and pre-fried potato slices only. 42: As sorbic acid.
Table Item 08.2.1.2 Cured (including salted) and dried non-heat treated processed meat, poultry, and game products in whole pieces or cuts 2000 mg/kg
42: As sorbic acid. 3: For use in surface treatment only.
Table Item 08.2.1.1 Cured (including salted) non-heat treated processed meat, poultry, and game products in whole pieces or cuts 200 mg/kg
42: As sorbic acid. 3: For use in surface treatment only.
Table Item 01.7 Dairy-based desserts (e.g. pudding, fruit or flavoured yoghurt) 1000 mg/kg
42: As sorbic acid.
Table Item 05.4 Decorations (e.g. for fine bakery wares), toppings (non-fruit) and sweet sauces 1000 mg/kg
42: As sorbic acid.
Table Item 13.5 Dietetic foods (e.g. supplementary foods for dietary use) excluding products of food categories 13.1 - 13.4 and 13.6 1500 mg/kg
42: As sorbic acid.
Table Item 13.3 Dietetic foods intended for special medical purposes (excluding products of food category 13.1) 1500 mg/kg
566: Excluding products conforming to the Guidelines for Ready to Use Therapeutic Foods (CXG 95-2022). 42: As sorbic acid.
Table Item 13.4 Dietetic formulae for slimming purposes and weight reduction 1500 mg/kg
42: As sorbic acid.
Table Item 10.2.3 Dried and/or heat coagulated egg products 1000 mg/kg
42: As sorbic acid.
Table Item 04.1.2.2 Dried fruit 500 mg/kg
42: As sorbic acid.
Table Item 08.4 Edible casings (e.g. sausage casings) 10000 mg/kg
222: For use in collagen-based casings with a water activity greater than 0.6 only. 42: As sorbic acid. 365: On a casings basis.
Table Item 10.4 Egg-based desserts (e.g. custard) 1000 mg/kg
42: As sorbic acid.
Table Item 02.3 Fat emulsions mainly of type oil-in-water, including mixed and/or flavoured products based on fat emulsions 1000 mg/kg
42: As sorbic acid.
Table Item 02.2.2 Fat spreads, dairy fat spreads and blended spreads 2000 mg/kg
42: As sorbic acid. 529: For use in products conforming to the Standard for Fat Spreads and Blended Spreads (CXS 256-2007); if benzoates and sorbates are used in combination, the combined use shall not exceed 2000 mg/kg of which the benzoic acid portion shall not exceed 1000 mg/kg. 556: Except for use in products conforming to the Standard for Dairy Fat Spreads (CXS 253-2006), at 2000 mg/kg for fat contents <59%, and at 1000 mg/kg for fat contents ≥59%.
Table Item 02.4 Fat-based desserts excluding dairy-based dessert products of food category 01.7 1000 mg/kg
42: As sorbic acid.
Table Item 04.1.2.10 Fermented fruit products 1000 mg/kg
42: As sorbic acid.
Table Item 08.2.1.3 Fermented non-heat treated processed meat, poultry, and game products in whole pieces or cuts 200 mg/kg
42: As sorbic acid. 3: For use in surface treatment only.
Table Item 12.9.1 Fermented soybean paste (e.g., miso) 1000 mg/kg
42: As sorbic acid.
Table Item 12.9.2.1 Fermented soybean sauce 1000 mg/kg
42: As sorbic acid.
Table Item 04.2.2.7 Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweed products, excluding fermented soybean products of food categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3 1000 mg/kg
42: As sorbic acid.
Table Item 01.1.4 Flavoured fluid milk drinks 1000 mg/kg
220: For use in flavoured products heat treated after fermentation only. 42: As sorbic acid.
Table Item 13.6 Food supplements 2000 mg/kg
42: As sorbic acid.
Table Item 10.2.2 Frozen egg products 1000 mg/kg
42: As sorbic acid.
Table Item 08.2.3 Frozen processed meat, poultry, and game products in whole pieces or cuts 200 mg/kg
42: As sorbic acid. 3: For use in surface treatment only.
Table Item 04.1.2.11 Fruit fillings for pastries 1000 mg/kg
42: As sorbic acid.
Table Item 04.1.2.3 Fruit in vinegar, oil, or brine 1000 mg/kg
42: As sorbic acid.
Table Item 14.1.2.1 Fruit juice 1000 mg/kg
42: As sorbic acid. 122: Subject to national legislation of the importing country.
Table Item 14.1.3.1 Fruit nectar 1000 mg/kg
42: As sorbic acid. 122: Subject to national legislation of the importing country.
Table Item 04.1.2.8 Fruit preparations, including pulp, purees, fruit toppings and coconut milk 1000 mg/kg
42: As sorbic acid.
Table Item 04.1.2.9 Fruit-based desserts, including fruit-flavoured water-based desserts 1000 mg/kg
42: As sorbic acid.
Table Item 04.1.2.6 Fruit-based spreads (e.g. chutney) excluding products of food category 04.1.2.5 1000 mg/kg
42: As sorbic acid. 569: Except for use in products conforming to the Standard for Mango Chutney (CXS 160-1987): Sorbic acid (INS 200) only.
Table Item 14.2.3 Grape wines 200 mg/kg
42: As sorbic acid.
Table Item 08.2.2 Heat-treated processed meat, poultry, and game products in whole pieces or cuts 200 mg/kg
42: As sorbic acid. 3: For use in surface treatment only.
Table Item 12.2 Herbs, spices, seasonings and condiments (e.g. seasoning for instant noodles) 1000 mg/kg
42: As sorbic acid.
Table Item 05.1.5 Imitation chocolate, chocolate substitute products 1500 mg/kg
42: As sorbic acid.
Table Item 04.1.2.5 Jams, jellies, marmelades 1000 mg/kg
42: As sorbic acid.
Table Item 10.2.1 Liquid egg products 5000 mg/kg
42: As sorbic acid.
Table Item 14.2.5 Mead 200 mg/kg
42: As sorbic acid.
Table Item 12.4 Mustards 1000 mg/kg
42: As sorbic acid.
Table Item 12.9.2.3 Other soybean sauces 1000 mg/kg
42: As sorbic acid.
Table Item 11.4 Other sugars and syrups (e.g. xylose, maple syrup, sugar toppings) 1000 mg/kg
42: As sorbic acid.
Table Item 06.4.3 Pre-cooked pastas and noodles and like products 2000 mg/kg
211: For use in noodles only. 42: As sorbic acid.
Table Item 01.6.4 Processed cheese 3000 mg/kg
42: As sorbic acid.
Table Item 08.3 Processed comminuted meat, poultry, and game products 1500 mg/kg
42: As sorbic acid.
Table Item 15.2 Processed nuts, including coated nuts and nut mixtures (with e.g. dried fruit) 1000 mg/kg
42: As sorbic acid.
Table Item 01.2.2 Renneted milk (plain) 1000 mg/kg
42: As sorbic acid.
Table Item 01.6.2 Ripened cheese 3000 mg/kg
42: As sorbic acid. 499: Except for use in products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978): sorbic acid (INS 200), potassium sorbate (INS 202) and calcium sorbate (INS 203), at 1000 mg/kg as sorbic acid in the final product. 595: For use in products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966), Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Emmental (CXS 269-1967), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968) and Provolone (CXS 272-1968): for surface treatment only.
Table Item 12.7 Salads (e.g. macaroni salad, potato salad) and sandwich spreads excluding cocoa- and nut-based spreads of food categories 04.2.2.5 and 05.1.3 1500 mg/kg
42: As sorbic acid.
Table Item 12.6 Sauces and like products 1000 mg/kg
127: On the served to the consumer basis. 42: As sorbic acid.
Table Item 09.3 Semi-preserved fish and fish products, including mollusks, crustaceans, and echinoderms 1000 mg/kg
42: As sorbic acid.
Table Item 09.2.5 Smoked, dried, fermented, and/or salted fish and fish products, including mollusks, crustaceans, and echinoderms 1000 mg/kg
42: As sorbic acid. 20: Except for use in products conforming to the Standard for Salted Fish and Dried Salted Fish of the Gadidae Family of Fishes (CODEX STAN 167-1989) and the Standard for Salted Atlantic Herring and Salted Sprat (CODEX STAN 244-2004) at 200 mg/kg, and in smoked fish and smoke-flavoured fish in products conforming to the Standard for Smoked Fish, Smoke-Flavoured Fish and Smoke-Dried Fish (CODEX STAN 311-2013) at 2000 mg/kg for reduced oxygen packaged product only.
Table Item 15.1 Snacks - potato, cereal, flour or starch based (from roots and tubers, pulses and legumes) 1000 mg/kg
42: As sorbic acid.
Table Item 12.5 Soups and broths 1000 mg/kg
42: As sorbic acid. 339: Excluding use for canned bouillons and consommés. 338: For use in products conforming to the Codex Standard for Bouillons and Consommés (CODEX STAN 117-1981) singly or in combination: sorbic acid (INS 200), potassium sorbate (INS 202), calcium sorbate (INS 203), benzoic acid (INS 210), sodium benzoate (INS 211), potassium benzoate (INS 212), and calcium benzoate (INS 213) at 500 mg/kg as sorbic acid (INS 200-203) or as benzoic acid (INS 210-213).
Table Item 04.1.1.2 Surface-treated fresh fruit 20 mg/kg
598: For use in surface treatment of unpeeled citrus fruits only. 42: As sorbic acid.
Table Item 11.6 Table-top sweeteners, including those containing high-intensity sweeteners 1000 mg/kg
192: For use in liquid products only. 42: As sorbic acid.
Table Item 01.6.1 Unripened cheese 1000 mg/kg
223: Except for use in products containing added fruits, vegetables, or meats at 3 000 mg/kg. 42: As sorbic acid. 492: For use in cheese mass only of products conforming to the Standard for Cottage Cheese (CXS 273-1968) and the Standard for Cream Cheese (CXS 275-1973): sorbic acid (INS 200), potassium sorbate (INS 202), calcium sorbate (INS 203). 494: For use in cheese mass and the surface treatment of sliced, cut, shredded and grated cheese products conforming to the Group Standard for Unripened Cheese including Fresh Cheese (CXS 221-2001): sorbic acid (INS 200), potassium sorbate (INS 202), calcium sorbate (INS 203). 561: Includes use in products conforming to the Standard for Mozzarella (CXS 262-2006) except for the surface treatment of high moisture products packaged in liquid, noting the functional class table in CXS 262-2006.
Table Item 04.2.2.6 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed pulps and preparations (e.g. vegetable desserts and sauces, candied vegetables) other than food category 04.2.2.5 1000 mg/kg
42: As sorbic acid.
Table Item 04.2.2.5 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed purees and spreads (e.g., peanut butter) 1000 mg/kg
42: As sorbic acid.
Table Item 04.2.2.3 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds in vinegar, oil, brine, or soybean sauce 1000 mg/kg
42: As sorbic acid.
Table Item 14.1.4 Water-based flavoured drinks, including "sport," "energy," or "electrolyte" drinks and particulated drinks 500 mg/kg
127: On the served to the consumer basis. 42: As sorbic acid.
Table Item 01.6.3 Whey cheese 1000 mg/kg
42: As sorbic acid.
Table Item 01.6.6 Whey protein cheese 3000 mg/kg
42: As sorbic acid.
Table Item 14.2.4 Wines (other than grape) 500 mg/kg
42: As sorbic acid.
Note: Unless otherwise specified, food additive provisions apply to the food category indicated (e.g. Dairy), as well as to all subcategories of that category (e.g. Cheese, Ripened Cheese, etc.).