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Polydimethylsiloxane (900a)

Synonym(s)

Functional Classes

  • Anticaking agent
  • Antifoaming agent
  • Emulsifier
Click here to search the FAO JECFA database for the specifications of additive(s) with INS No. 900a
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GSFA Provisions for Polydimethylsiloxane

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) 10 mg/kg
Table Item 06.6 Batters (e.g. for breading or batters for fish or poultry) 10 mg/kg
Table Item 14.2.1 Beer and malt beverages 10 mg/kg
Table Item 04.1.2.4 Canned or bottled (pasteurized) fruit 10 mg/kg
266: Excluding canned mangoes and canned pears conforming to the Standard for Certain Canned Fruits (CODEX STAN 319-2015).
Table Item 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 10 mg/kg
Table Item 05.3 Chewing gum 100 mg/kg
Table Item 14.2.2 Cider and perry 10 mg/kg
Table Item 05.2 Confectionery including hard and soft candy, nougats, etc. other than food categories 05.1, 05.3 and 05.4 10 mg/kg
Table Item 01.7 Dairy-based desserts (e.g. pudding, fruit or flavoured yoghurt) 50 mg/kg
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 50 mg/kg
Table Item 13.3 Dietetic foods intended for special medical purposes (excluding products of food category 13.1) 50 mg/kg
566: Excluding products conforming to the Guidelines for Ready to Use Therapeutic Foods (CXG 95-2022).
Table Item 13.4 Dietetic formulae for slimming purposes and weight reduction 50 mg/kg
Table Item 02.2.2 Fat spreads, dairy fat spreads and blended spreads 10 mg/kg
152: For use in frying only. 558: Except for use in products conforming to the Standard for Dairy Fat Spreads (CXS 253-2006), only in dairy fat spreads as an antifoaming agent.
Table Item 04.1.2.10 Fermented fruit products 10 mg/kg
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 10 mg/kg
Table Item 01.1.4 Flavoured fluid milk drinks 50 mg/kg
Table Item 13.6 Food supplements 50 mg/kg
Table Item 04.2.2.1 Frozen vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds 10 mg/kg
15: On the fat or oil basis.
Table Item 04.1.2.3 Fruit in vinegar, oil, or brine 10 mg/kg
Table Item 04.1.2.9 Fruit-based desserts, including fruit-flavoured water-based desserts 110 mg/kg
Table Item 04.1.2.6 Fruit-based spreads (e.g. chutney) excluding products of food category 04.1.2.5 10 mg/kg
Table Item 05.1.5 Imitation chocolate, chocolate substitute products 10 mg/kg
Table Item 04.1.2.5 Jams, jellies, marmelades 30 mg/kg
Table Item 02.1.3 Lard, tallow, fish oil, and other animal fats 10 mg/kg
523: For use in products conforming to the Standard for Edible Fats and Oils not Covered by Individual Standards (CXS 19-1981), as an antifoaming agent in oils for deep frying only.
Table Item 01.5.1 Milk powder and cream powder (plain) 10 mg/kg
Table Item 06.4.3 Pre-cooked pastas and noodles and like products 50 mg/kg
153: For use in instant noodles only.
Table Item 12.5 Soups and broths 10 mg/kg
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 50 mg/kg
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) 10 mg/kg
Table Item 02.1.2 Vegetable oils and fats 10 mg/kg
524: For use in products conforming to the Standard for Edible Fats and Oils not Covered by Individual Standards (CXS 19-1981) and the Standard for Named Vegetable Oils (CXS 210-1999), as an antifoaming agent in oils for deep frying only. 511: Excluding virgin and cold pressed oils in products conforming to the Standard for Edible Fats and Oils not Covered by Individual Standards (CXS 19-1981) and the Standard for Named Vegetable Oils (CXS 210-1999).
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 10 mg/kg
Table Item 14.1.4 Water-based flavoured drinks, including "sport," "energy," or "electrolyte" drinks and particulated drinks 20 mg/kg
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.).