GSFA Provisions for ETHYLENE DIAMINE TETRA ACETATES
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Number | Category | MaxLevel | Notes |
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14.2.7 | Aromatized alcoholic beverages (e.g. beer, wine and spirituous cooler-type beverages, low alcoholic refreshers) | 25 mg/kg |
21: As anhydrous calcium disodium ethylenediaminetetraacetate.
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14.2.1 | Beer and malt beverages | 25 mg/kg |
21: As anhydrous calcium disodium ethylenediaminetetraacetate.
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04.2.2.4 | Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds | 365 mg/kg |
21: As anhydrous calcium disodium ethylenediaminetetraacetate.
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06.5 | Cereal and starch based desserts (e.g. rice pudding, tapioca pudding) | 315 mg/kg |
21: As anhydrous calcium disodium ethylenediaminetetraacetate.
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05.1.3 | Cocoa-based spreads, including fillings | 50 mg/kg |
21: As anhydrous calcium disodium ethylenediaminetetraacetate.
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14.1.5 | Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa | 35 mg/kg |
21: As anhydrous calcium disodium ethylenediaminetetraacetate.
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09.2.4.1 | Cooked fish and fish products | 50 mg/kg |
21: As anhydrous calcium disodium ethylenediaminetetraacetate.
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04.2.2.8 | Cooked or fried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds | 250 mg/kg |
21: As anhydrous calcium disodium ethylenediaminetetraacetate.
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14.2.6 | Distilled spirituous beverages containing more than 15% alcohol | 25 mg/kg |
21: As anhydrous calcium disodium ethylenediaminetetraacetate.
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10.2.3 | Dried and/or heat coagulated egg products | 200 mg/kg |
47: On the dry egg yolk weight basis.
21: As anhydrous calcium disodium ethylenediaminetetraacetate.
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04.1.2.2 | Dried fruit | 265 mg/kg |
21: As anhydrous calcium disodium ethylenediaminetetraacetate.
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04.2.2.2 | Dried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds | 800 mg/kg |
297: The level in the ready-to-eat food shall not exceed 200 mg/kg on the anhydrous basis.
21: As anhydrous calcium disodium ethylenediaminetetraacetate.
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12.6.1 | Emulsified sauces and dips (e.g. mayonnaise, salad dressing, onion dip) | 100 mg/kg |
21: As anhydrous calcium disodium ethylenediaminetetraacetate.
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02.2.2 | Fat spreads, dairy fat spreads and blended spreads | 100 mg/kg |
21: As anhydrous calcium disodium ethylenediaminetetraacetate.
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04.1.2.10 | Fermented fruit products | 250 mg/kg |
21: As anhydrous calcium disodium ethylenediaminetetraacetate.
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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 | 250 mg/kg |
21: As anhydrous calcium disodium ethylenediaminetetraacetate.
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09.3.2 | Fish and fish products, including mollusks, crustaceans, and echinoderms, pickled and/or in brine | 250 mg/kg |
21: As anhydrous calcium disodium ethylenediaminetetraacetate.
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13.6 | Food supplements | 150 mg/kg |
21: As anhydrous calcium disodium ethylenediaminetetraacetate.
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09.2.2 | Frozen battered fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms | 75 mg/kg |
21: As anhydrous calcium disodium ethylenediaminetetraacetate.
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09.2.1 | Frozen fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms | 75 mg/kg |
392: For non-standardized food and for products conforming to the Standard for Live and Raw Bivalve Molluscs (CODEX STAN 292-2008): for use as an antioxidant for raw frozen molluscs.
21: As anhydrous calcium disodium ethylenediaminetetraacetate.
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04.2.2.1 | Frozen vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds | 100 mg/kg |
21: As anhydrous calcium disodium ethylenediaminetetraacetate.
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04.1.2.11 | Fruit fillings for pastries | 650 mg/kg |
21: As anhydrous calcium disodium ethylenediaminetetraacetate.
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04.1.2.3 | Fruit in vinegar, oil, or brine | 250 mg/kg |
21: As anhydrous calcium disodium ethylenediaminetetraacetate.
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04.1.2.6 | Fruit-based spreads (e.g. chutney) excluding products of food category 04.1.2.5 | 100 mg/kg |
21: As anhydrous calcium disodium ethylenediaminetetraacetate.
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09.4 | Fully preserved, including canned or fermented fish and fish products, including mollusks, crustaceans, and echinoderms | 340 mg/kg |
310: Except for use in products conforming to the Standard for Canned Shrimps or Prawns (CODEX STAN 37-1981) and the Standard for Canned Crab Meat (CODEX STAN 90-1981) at 250 mg/kg.
21: As anhydrous calcium disodium ethylenediaminetetraacetate.
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08.3.2 | Heat-treated processed comminuted meat, poultry, and game products | 35 mg/kg |
21: As anhydrous calcium disodium ethylenediaminetetraacetate.
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12.2 | Herbs, spices, seasonings and condiments (e.g. seasoning for instant noodles) | 70 mg/kg |
21: As anhydrous calcium disodium ethylenediaminetetraacetate.
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04.1.2.5 | Jams, jellies, marmelades | 130 mg/kg |
21: As anhydrous calcium disodium ethylenediaminetetraacetate.
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12.4 | Mustards | 75 mg/kg |
21: As anhydrous calcium disodium ethylenediaminetetraacetate.
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12.6.2 | Non-emulsified sauces (e.g. ketchup, cheese sauce, cream sauce, brown gravy) | 75 mg/kg |
575: Except for use in products conforming to the Standard for Chili Sauce (CXS 306-2011): Disodium ethylenediaminetetraacetate (INS 386) only.
21: As anhydrous calcium disodium ethylenediaminetetraacetate.
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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 | 100 mg/kg |
21: As anhydrous calcium disodium ethylenediaminetetraacetate.
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11.6 | Table-top sweeteners, including those containing high-intensity sweeteners | 1000 mg/kg |
21: As anhydrous calcium disodium ethylenediaminetetraacetate.
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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 | 80 mg/kg |
21: As anhydrous calcium disodium ethylenediaminetetraacetate.
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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) | 250 mg/kg |
21: As anhydrous calcium disodium ethylenediaminetetraacetate.
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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 | 250 mg/kg |
216: Except for use in products conforming to the Standard for Table Olives (CXS 66-1981): antioxidant and preservative functions are permitted for use in all table olives, while use as a colour retention agent is permitted only for table olives darkened with oxidation.
21: As anhydrous calcium disodium ethylenediaminetetraacetate.
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14.1.4 | Water-based flavoured drinks, including "sport," "energy," or "electrolyte" drinks and particulated drinks | 200 mg/kg |
21: As anhydrous calcium disodium ethylenediaminetetraacetate.
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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.).