ALINORM 03/32 - CODEX Alimentarius

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REP13/FA Appendix II 40 Appendix II ACTION REQUIRED AS A RESULT OF CHANGES IN THE ACCEPTABLE DAILY INTAKE (ADI) STATUS AND OTHER TOXICOLOGICAL RECOMMEDATIONS ARISING FROM THE 76 TH JECFA INS Number Food additive Recommendation of 45 th CCFA 450 (ix) Magnesium dihydrogen diphosphate Invite Members and Observers to submit to JECFA: 905 f, g Mineral oil (medium and low viscosity) classes II and III 3-Phytase from Aspergillus niger expressed in Aspergillus niger Serine protease (chymotrypsin) from Nocardiopsis prasina expressed in Bacillus licheniformis Serine protease (trypsin) from Fusarium oxysporum expressed in Fusarium venenatum • Actual use levels for magnesium-containing food additives, in particular when these food additives are authorized under GMP; • Actual use levels for phosphate-containing food additives; • New information on toxicological effects of phosphate salts, expressed as phosphorous. No action required Forward to China for inclusion in the database on processing aids
REP13/FA Appendix III 41 Appendix III STATUS OF ENDORSEMENT AND/OR REVISION OF MAXIMUM LEVELS OF FOOD ADDITIVES AND PROCESSING AIDS IN COMMODITY STANDARDS CODEX COMMITTEE ON FISH AND FISHERY PRODUCTS (CCFFP) Provisions STANDARD FOR FISH SAUCE (CODEX STAN 302-2011) The Committee agreed to set a ML of 200mg/kg (as tartrates) for the provision of tartrates in the Standard for Fish Sauce as recommended by the CCFA Status Endorsed by the 45 th CCFA 1 DRAFT STANDARD FOR SMOKED FISH, SMOKE-FLAVOURED FISH AND SMOKE-DRIED FISH 2 4. FOOD ADDITIVES 4.1 Smoked Fish (At Step 8 of the Procedure) Acidity Regulators These acidity regulators are in use and identified as technologically justified for pH control for the products complying with this Standard (e.g. to retard the growth of microorganisms that are acid-sensitive) INS No. Additive Maximum level Status of Endorsement 260 Acetic acid, glacial GMP Endorsed by the 45 th CCFA 330 Citric acid GMP Endorsed by the 45 th CCFA 325 Sodium lactate GMP Endorsed by the 45 th CCFA 334 Tartaric acid, L[+] 200 mg/kg Endorsed by the 45 th CCFA Recommendation: All tartrates as listed in the GSFA “tartrates” (INS 334, 335(i)(ii), 336(i)(ii), 337) be permitted. 270 Lactic acid, L-, D-, DL- GMP Endorsed by the 45 th CCFA 326 Potassium lactate GMP Endorsed by the 45 th CCFA 327 Calcium lactate GMP Endorsed by the 45 th CCFA Antioxidants These antioxidants are in use and identified as technologically justified to retard lipid oxidation for the products complying with this Standard (e.g., high fat content fish). INS No. Additive Maximum level Status of Endorsement 301 Sodium ascorbate GMP Endorsed by the 45 th CCFA 316 Sodium erythorbate (sodium isoascorbate) GMP Endorsed by the 45 th CCFA Recommendation: This food additive (INS 316) is also known by the name sodium isoascorbate 1 REP13/FFP, para. 13 2 REP13/FFP, para. 40 and Appendix III
Page 1 and 2: E REP13/FA JOINT FAO/WHO FOOD STAND
Page 3 and 4: REP13/FA iii SUMMARY AND CONCLUSION
Page 5 and 6: REP13/FA v SUMMARY AND CONCLUSIONS
Page 7 and 8: REP 13/FA 1 INTRODUCTION 1. The Cod
Page 9 and 10: REP 13/FA 3 MATTERS OF INTEREST ARI
Page 11 and 12: REP 13/FA 5 reference to the Guidel
Page 13 and 14: REP 13/FA 7 50. With regard to the
Page 15 and 16: REP 13/FA 9 Matters related to Agen
Page 17 and 18: REP 13/FA 11 waxed cucumbers, and e
Page 19 and 20: REP 13/FA 13 Matters related to Age
Page 21 and 22: REP 13/FA 15 Status of the amendmen
Page 23 and 24: REP 13/FA 17 available since the la
Page 25 and 26: REP 13/FA 19 SUBJECT SUMMARY STATUS
Page 27 and 28: REP 13/FA Appendix I 21 Ms Renata F
Page 29 and 30: REP 13/FA Appendix I 23 Mr Samuel T
Page 31 and 32: REP 13/FA Appendix I 25 Mr Alexande
Page 33 and 34: REP 13/FA Appendix I 27 Mr Hiroyuki
Page 35 and 36: REP 13/FA Appendix I 29 Mr Christop
Page 37 and 38: REP 13/FA Appendix I 31 Ms Dina ALI
Page 39 and 40: REP 13/FA Appendix I 33 ORGANISATIO
Page 41 and 42: REP 13/FA Appendix I 35 Mr George P
Page 43 and 44: REP 13/FA Appendix I 37 Mr Yoichiro
Page 45: REP 13/FA Appendix I 39 Ms Jing TIA
Page 49 and 50: REP13/FA Appendix III 43 327 Calciu
Page 51 and 52: REP13/FA Appendix III 45 DRAFT STAN
Page 53 and 54: REP13/FA Appendix III 47 INS No. Na
Page 55 and 56: REP13/FA Appendix III 49 FAO/WHO CO
Page 57 and 58: REP13/FA Appendix III 51 CODEX COMM
Page 59 and 60: REP13/FA Appendix IV 53 H Does GSFA
Page 61 and 62: REP13/FA Appendix V 55 5. Relevance
Page 63 and 64: REP13/FA Appendix VI 57 ACETYLATED
Page 65 and 66: REP13/FA Appendix VI 59 ASCORBIC AC
Page 67 and 68: REP13/FA Appendix VI 61 CALCIUM CHL
Page 69 and 70: REP13/FA Appendix VI 63 CITRIC ACID
Page 71 and 72: REP13/FA Appendix VI 65 GUM ARABIC
Page 73 and 74: REP13/FA Appendix VI 67 LACTIC AND
Page 75 and 76: REP13/FA Appendix VI 69 MALIC ACID,
Page 77 and 78: REP13/FA Appendix VI 71 PECTINS ___
Page 79 and 80: REP13/FA Appendix VI 73 POTASSIUM D
Page 81 and 82: REP13/FA Appendix VI 75 SODIUM ALGI
Page 83 and 84: REP13/FA Appendix VI 77 SODIUM DIHY
Page 85 and 86: REP13/FA Appendix VI 79 SODIUM SESQ
Page 87 and 88: REP13/FA Appendix VI 81 TRISODIUM C
Page 89 and 90: REP13/FA Appendix VII 83 Appendix V
Page 91 and 92: REP13/FA Appendix VIII 85 ALUMINIUM
Page 93 and 94: REP13/FA Appendix VIII 87 DISTARCH
Page 95 and 96: REP13/FA Appendix VIII 89 MAGNESIUM
Page 97 and 98:
REP13/FA Appendix VIII 91 SODIUM AL
Page 99 and 100:
REP13/FA Appendix VIII 93 STARCH SO
Page 101 and 102:
REP13/FA Appendix IX 95 INS No. Nam
Page 103 and 104:
REP13/FA Appendix X 97 Appendix X P
Page 105 and 106:
REP13/FA Appendix X 99 JECFA No. Fl
Page 107:
REP 13/FA, Appendix XI 101 OSA-modi
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ALINORM 03/32 - CODEX Alimentarius

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