Provisions for Functional Class: Acidity Regulators. Functional Class=N. Regulatory Justification

Transcription

1 Acidity Worksheet Annex to Table 3 Relevant CX Commodity Standards s for Class=Y o Food Title Milk and buttermilk (plain) (EXCLUDIG HEAT-TREATED BUTTERMILK) Milk (plain) CX STA ame Costa Rica (CR): CR: IDF: Y IDF: ion of ultra high temperature (UHT) treated goat milk may require use of an acidity regulator to reduce sedimentation IDF: Sodium citrates used in UHT goat milk to reduce sedimentation as a result of increased ph stability and reduced protein denaturation for Class= have provision for the Canadian Food Regulations for plain milk Food? (Y/), and the o. not Yes, with new ote "For use in UHT goat milk only." Buttermilk (plain) (But give an example in the regulations) CR: EU: Canada has provision for the use of the acidity regulator ammonium phosphate at 0.01% in buttermilk Canada: Ammonium phosphate permitted as acidity regulator in canada in buttermilk at a level up to 0.01% justified Yes, with new ote: "For use in heattreated Buttermilk, only." Fermented milks (plain) Fermented milks (plain), not heattreated after fermentation Fermented milks (plain), heat-treated after fermentation Fermented Milks Fermented Milks Y IFAC: Y FDE : Y IDF: o CR:Y IDF: Yes IFAC:Y FDE Y IFAC: Acidity regulators are needed to assist with ph adjustment FDE: ph adjustment with citrates of utmost importance, need for citrates/ lactates and gluconates (Gdl) IFAC: needed to assist with ph adjustment FDE: ph adjustment with citrates of utmost importance, technological need for citrates, lactates and gluconates IDF: The use of very few specific acidity regulators (tartrates and adipates only) are justified in FC Therefore the regulators in this category should be regulated by the insertion of the relevant provisions in Table 1 and Table 2 of the GSFA, as would be the situation with all non-table 3 food additives in any case. FDE: citrates, lactates and gluconates IDF: Tartrates and adipates ICGMA: Acidifiers in Yogurt, and other types of yogurt like s, kefur, Lepna, etc FDE: citrates, lactates and gluconates o o for consistency with CODEX STA 243, technological justification Yes, for consistency with CODEX STA , technological justification

2 Acidity Worksheet Annex to Table 3 Relevant CX Commodity Standards s for Class=Y o. Food Title CX STA ame Renneted milk (plain) for Class= Food? (Y/), and the o Pasteurized cream (plain) Cream and Prepared Creams (reconstituted cream, recombined cream, prepackaged liquid cream) Y IFAC: Y IDF: Y Costa Rica:Y Canada: Y CEFIC: to prevent early coagulation IFAC: to assist with the ph adjustment FDE: ph adjustment of utmost importance with citrates IDF: to ensure stability and the integrity of the emulsion and taking into consideration the fat content and the durability expected of the Canada has provisions for use of ph adjusting agents in accordance with GMP under Regulations for these s FDE: citrates Yes, for consistency with CODEX STA technological justification IFAC: to assist with the ph adjustment. CEFIC: to prevent early coagulation with the ph adjustment Sterilized and UHT creams, whipping or whipped creams, and reduced fat creams (plain) Cream and Prepared Creams (whipping cream, cream packaged under pressure, whipped cream) Y IFAC: Y IDF: Y Costa Rica:Y Japan: Y Canada: Y FDE: ph adjustment with citrates of utmost importance IDF: to ensure stability and the integrity of the emulsion and taking into consideration the fat content and the durability expected of the. Canada has provisions for use of ph adjusting agents in accordance with GMP under Regulations for these s Japan: Trisodium citrate, Citric acid Yes, for consistency with CODEX STA Japan: To adjust ph of sterilized and UHT creams and whipped creams and maintain stable emulsion in food

3 Acidity Worksheet Annex to Table 3 Relevant CX Commodity Standards s for Class=Y o. Food Title CX STA ame for Class= Food? (Y/), and the Whey Cheese Whey Cheeses (whey cheese) (references GSFA which does not contain acidity regulators) IDF: Y, Relevant provisions are already included in the GSFA Japan: Y Canada: Y Japan: : To adjust ph of whey cheese and maintain stable emulsion in food. IDF: Relevant provisions are already included in the GSFA (acidity regulators included in GSFA ) Canada has provisions for use of ph adjusting agents in accordance with GMP under Regulations for this Japan: Trisodium citrate, Citric acid. o for consistency with CODEX STA Whey protein cheese Dried whey and whey s, excluding whey cheese Fats and oils, essentially free from water Whey Cheeses (whey protein cheese) Whey powders Edible Fats and Oils ot Covered by Individual Standards (General Starndard) Y (Codex Standard 1:1 with GSFA) Y (reference to GSFA which does include acidity regulators) IDF: Y Canada: Y EU: Citric acid, Sodium Hydroxide in Ricotta Cheese. Acidification to create proper ph balance needed for coagulation of milk to occur when producing ricotta cheese. CEFIC: ph-adjustment during heating necessary in order to prevent early coagulation ICGMA: to give it (whey) functionality (ex.dispersiblity, water binding, adhesion etc. CEFIC: In the EU lactic acid, citric acid and acetic acid are authorized. Canada has provisions for use of sodium hexametaphosphate in liquid whey destined for the manufacture of concentrated and dried whey s at levels consistent with GMP under Regulations CEFIC: Authorisation in the EU of lactic acid (only cooking and/or frying purposes or the preparation of gravy), citric acid and the citrates (except for virgin olive oils and olive oils) regulators also used in whey a hexametaphosp hate is not present in Table 3 of the GFSA. technological y justified Yes, for consistency with CODEX STA Yes, for consistency with CODEX STA o for consistency with CODEX STA

4 2.1.1 Butter oil, anhydrous milkfat, ghee Milkfat Y (reference to GSFA which includes acidity regulators) /Y EU: Acidity Worksheet CEFIC: Several acids are authorized in the EU Canada: Butter oil and ghee are unstandardized foods. Would have provisions for regulators at levels consistent with GMP. Annex to Table 3 Relevant CX Commodity Standards s for Class=Y o. Food Title CX STA ame have provision for use of acidity regulators Food Regulations for milk fat. justified for Class= Yes, for consistency with CODEX STA Food? (Y/), and the Vegetable oils and fats Olive Oil, Virgin and Refined, and Refined Olive Pomace Oil, Olive Oils and Olive Pomace Oils ( does not allow acidity regulators) EU: justified have provision for use of acidity regulators Food Regulations for these s o for consistency with CODEX STA , amed Vegetable Oils have provision for use of acidity regulators Food Regulations for these s Lard, tallow, fish oil and other animal fats amed Animal Fats, only colors, antioxidants and antioxidant synergists are allowed CEFIC: Several acids are authorized in the EU have provision for use of acidity regulators Food Regulations for animal fats o for consistency with CODEX STA o justification for nonstandardized animal fats and oils

5 2.2.1 Butter Butter Y (the standard allows additives included in food category of the GSFA, which includes the acidity regulators calcium hydroxide and sodium hydroxide) IDF: Y CR:Y EU: Costa Rica: ph regulator CEFIC: In the EU, IS only for soured cream butter have provision for use of acidity regulators Food Regulations for these s justified Yes, for consistency with CODEX STA Fresh Fruit EU: Acidity Worksheet Annex to Table 3 Relevant CX Commodity Standards s for Class=Y o. Food Title ame for Class= Food? (Y/), and the Chayotes EU: Pitahayas EU: Pineapple EU: Oranges EU: Table Grapes EU: Untreated fresh fruit Carambola EU: Mexican Limes EU: Litchi EU: Dates (fresh) EU: justified in all s falling under the category o for consistency with several; CODEX STA for fresh fruit. o justification for nonstandardized fresh fruits Guavas EU: Bananas EU: Limes EU: Longans EU: Papaya EU:

6 Grapefruits (citrus paradisi) Cape Gooseberry EU: EU: Mangosteens EU: Mango EU: Rambutan EU: Pumelos (citrus grandi) EU: Acidity Worksheet Annex to Table 3 Relevant CX Commodity Standards s for Class=Y o. Food Title ame for Class= Food? (Y/), and the Surface-treated fresh fruit Dates (coated) EU: justified o for consistency with CODEX STA , o justification for nonstandardized foods Peeled or cut fresh fruit regulators in peeled or cut fresh fruit to help regulate the browning reaction. Yes, technolgical justification Fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds o Untreated fresh vegetables, (including mushrooms and fungi, roots and tubers, pulses and legumes (including soybeans), and aloe vera), seaweeds and nuts Sweet Cassava EU: Peanuts EU: Avocado EU: Tannia EU: o for consistency with several CODEX STA s for fresh Comment [mmj1]: Codex Std vegetables o permits use of Acidity justification for non-standardized fresh vegetables

7 and seeds Baby Corn EU: Unshelled Pistachio uts EU: opal EU: Asparagus EU: Ginger EU: Prickly pear EU: Certain Pulses EU: Tomatoes EU: Acidity Worksheet Annex to Table 3 Relevant CX Commodity Standards s for Class=Y o. Food Title ame for Class= Food? (Y/), and the Untreated fresh vegetables, (including mushrooms and fungi, roots and tubers, pulses and legumes (including soybeans), and aloe vera), seaweeds and nuts and seeds "Fresh Fungus ""Chanterelle"" Edible Fungi and Fungi Products (edible fungi) YES EU: EU: o for consistency with several CODEX STA for fresh vegetables o justification for non-standardized fresh vegetables Comment [mmj2]: Codex Std permits use of Acidity Comment [j3]: Standard permits use of Acetic acid, Lactic acid, Citric acid, Ascorbic acid Surface-treated fresh vegetables, (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds and nuts and seeds EU: justified o

8 Peeled, cut or shredded fresh vegetables, (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds and nuts and seeds Frozen vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds Edible Fungi and Fungi Products (quick frozen) YES /Y regulators are used in these types of s. \Acidity Worksheet CEFIC: In the EU, certain acids are allowed for refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatos only ICGMA: Citric acid is used as an acidity regulator to regulate the browning reaction CEFIC: In the EU, citric acid and citrates are allowed in all frozen vegetables and fruits Canada: Yes - other fungi are considered to be unstandardized foods and would have provisions for use of acidity regulators ICGMA: Citric acid is used as an acidity regulator to regulate the browning reaction in frozen vegetables. Annex to Table 3 Relevant CX Commodity Standards s for Class=Y o. Food Title ame have provision for use of acidity regulators Food Regulations for frozen mushrooms. for Class= Yes, based on regulatory justification o for consistency with several; CODEX STA for quick frozen vegetables o justification for nonstandardized quick frozen vegetables Food? (Y/), and the Comment [mmj5]: Codex Std permits use of Acidity Comment [j4]: Codex Std permits use of Acidity - Standard permits use of Acetic acid, Lactic acid, Citric acid, Ascorbic acid. Comment [mmj6]: ICGMA: Citric acid is used as to regulate the browning reaction in frozen vegetables Frozen vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds Quick Frozen Peas : Added to these types of s. CEFIC: In the EU, citric acid and citrates are allowed in all frozen vegetables and fruits FDE: acidity regulators see Regulation (EC) no 1333/2008 resp. Annex II of the Miscellaneous Directive have provision for use of acidity regulators Food o for consistency with several; CODEX STA for quick frozen vegetables o justification for nonstandardized quick frozen vegetables Comment [mmj7]: ICGMA: Citric acid is used as to regulate the browning reaction in frozen vegetables.

9 Quick Frozen Broccoli Quick Frozen Cauliflower Quick Frozen Spinach :Added to these types of s : Added to these types of s. : Added to these types of s. \Acidity Worksheet CEFIC: In the EU, citric acid and citrates are allowed in all frozen vegetables and fruits FDE: acidity regulators see Regulation (EC) no 1333/2008 resp. Annex II of the Miscellaneous Directive CEFIC: In the EU, citric acid and citrates are allowed in all frozen vegetables and fruits FDE: acidity regulators see Regulation (EC) no 1333/2008 resp. Annex II of the Miscellaneous Directive Annex to Table 3 Relevant CX Commodity Standards s for Class=Y o. Food Title ame have provision for use of acidity regulators Food Canada: does not use of acidity regulators Food Canada: does not use of acidity regulators Food for Class= Food? (Y/), and the

10 Quick Frozen Brussels Sprouts CEFIC: In the EU, citric acid and citrates are allowed in all frozen vegetables and fruits FDE: acidity regulators see Regulation (EC) no 1333/2008 resp. Annex II of the Miscellaneous Directive Frozen vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds Quick Frozen Green Beans and Wax Beans : Added to these types of s. CEFIC: In the EU, citric acid and citrates are allowed in all frozen vegetables and fruits FDE: acidity regulators see Regulation (EC) no 1333/2008 resp. Annex II of the Miscellaneous Directive Canada: does not use of acidity regulators Food o for consistency with several; CODEX STA for quick frozen vegetables o justification for nonstandardized quick frozen vegetables Comment [mmj8]: ICGMA: Citric acid is used as to regulate the browning reaction in frozen vegetables Quick Frozen French-Fried Potatoes : Added to these types of s. CEFIC: In the EU, citric acid and citrates are allowed in all frozen vegetables and fruits FDE: acidity regulators see Regulation (EC) no 1333/2008 resp. Annex II of the Miscellaneous Directive Canada: does not use of acidity regulators Food \Acidity Worksheet Annex to Table 3 Relevant CX Commodity Standards s for Class=Y o. Food Title ame for Class= Food? (Y/), and the

11 Quick Frozen Whole Kernel Corn : Added to these types of s. CEFIC: In the EU, citric acid and citrates are allowed in all frozen vegetables and fruits FDE: acidity regulators see Regulation (EC) no 1333/2008 resp. Annex II of the Miscellaneous Directive Canada: does not use of acidity regulators Food Frozen vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds Quick Frozen Corn-on-the- Cob : Added to these types of s. CEFIC: In the EU, citric acid and citrates are allowed in all frozen vegetables and fruits FDE: acidity regulators see Regulation (EC) no 1333/2008 resp. Annex II of the Miscellaneous Directive Canada: does not use of acidity regulators Food o for consistency with several; CODEX STA for quick frozen vegetables o justification for nonstandardized quick frozen vegetables Comment [mmj9]: ICGMA: Citric acid is used as to regulate the browning reaction in frozen vegetables Quick Frozen Carrots : Added to these types of s. CEFIC: In the EU, citric acid and citrates are allowed in all frozen vegetables and fruits FDE: acidity regulators see Regulation (EC) no 1333/2008 resp. Annex II of the Miscellaneous Directive Canada: does not use of acidity regulators Food \Acidity Worksheet Annex to Table 3 Relevant CX Commodity Standards s for Class=Y o. Food Title ame for Class= Food? (Y/), and the

12 Frozen vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds Quick Frozen Leek Quick Frozen Broccoli : Added to these types of s. : Added to these types of s. CEFIC: In the EU, citric acid and citrates are allowed in all frozen vegetables and fruits FDE: acidity regulators see Regulation (EC) no 1333/2008 resp. Annex II of the Miscellaneous Directive CEFIC: In the EU, citric acid and citrates are allowed in all frozen vegetables and fruits FDE: acidity regulators see Regulation (EC) no 1333/2008 resp. Annex II of the Miscellaneous Directive Canada: does not use of acidity regulators Food Canada: does not use of acidity regulators Food o for consistency with several; CODEX STA for quick frozen vegetables o justification for nonstandardized quick frozen vegetables Comment [mmj10]: ICGMA: Citric acid is used as to regulate the browning reaction in frozen vegetables Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweed s, excluding fermented soybean s of food categories , , , and Kimchi Y : Added to these types of s. Yes for consistency with several CODEX STA Acidity Worksheet Annex to Table 3 Relevant CX Commodity Standards s for Class=Y o. Food Title ame for Class= Food? (Y/), and the

13 Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweed s, excluding fermented soybean s of food categories , , , and Whole, broken or flaked grain, including rice R Pickled Fruits and Vegetables (fermented vegetables) Regional Standard for Gochujang Y Y IFAC: Y Canada: Y Japan: Y Gari Edible Fungi and Fungi Products (fermented) Couscous Whole and Decorticated Pearl Millet Grains ame Y CEFIC: ph-value reduction during pickling is necessary IFAC: Acidity regulators are needed to assist with the ph adjustment. FDE: ph adjustment with citrates of utmost importance. need of its salts.eed of gluconates (GdL) Japan: : To adjust ph of Gari below 3.8 and keep the quality of food. : Added to these types of s. : Added to these types of s. : Added to these types of s. Acidity Worksheet s : Added to these types of s. Canada has provisions for use of ph adjusting agents in accordance with GMP under the Canadian Food and Drug Regulations for pickles and relishes : Added to these types of s. : Added to these types of s. for Class=Y FDE: Acetic Acid, Glacial Sodium Acetate, Lactic Acid (L-, D-, and DL-), Malic Acid (D-, L-), Citric Acid Japan: : (i) Acetic acid, glacial, (ii) Citric acid (iii) Malic acid (DL-), and (iv) Lactic acid (L-, D- and DL-) Yes for consistency with several CODEX STA justified in all s falling under the category 6.1 for Class= o for consistency with seveal CODEX STA. o justification for nonstandardized foods Food? (Y/), and the 6.1 Whole, broken or Oats EU: o for consistency

14 flaked grain, including rice Sorghum Grains EU: Maize (Corn) EU: Wheat and Durum Wheat EU: Rice EU: justified in all s falling under the category 6.1 with several CODEX STA. o justification for nonstandardized foods Flours Flours and starches (including soybean powder) Edible Cassava Flour Whole Maize (Corn) Meal EU: EU: Sorghum Flour EU: Pearl Millet Flour EU: justified in all s falling under the category justified in all s falling under the category justified in all s falling under the category justified in all s falling under the category o for consistency with several CODEX STA Durum Wheat Semolina & Durum Wheat Flour EU: USA: Y, applicable to all wheat flours Acidity Worksheet US: Monocalcium Orthophosphate is allowed in Enriched Flour at 960mg/lb per CFR (b). Monocalcium Orthophosphate is allowed in Enriched Bromated Flour at 960 mg/lb per CFR Annex to Table 3 s for Class=Y o. Food Title Flours ame Degermed Maize (Corn) EU: have provision for use of acidity regulators Food for Class= Food? (Y/), and the o for consistency with several CODEX

15 Meal and Maize (Corn) Grits STA Wheat Flour EU: USA: Y, applicable to all wheat flours US: Monocalcium Orthophosphate is allowed in Enriched Flour at 960mg/lb per CFR (b). Monocalcium Orthophosphate is allowed in Enriched Bromated Flour at 960 mg/lb per CFR justified in all s falling under the category justified in all s falling under the category Starches CEFIC:Y EU: CEFIC: In the EU, the annex I additives are allowed justified o Fresh pastas and noodles and like s EU: Y Japan: Y Japan: (i)-(xiv) To alkalify Wheat noodle, Buckwheat noodle, Chinese noodle and inhibit microorganism growth. CEFIC: For fresh pastas only lactic acid, Ascorbic acid, Sodium ascorbate, Citric acid and Tartaric acid (L(+)-) are allowed in the EU. For fresh noodles annex I additives are allowed Japan: (i)acetic acid glacial,(ii)sodium acetate, (iii)lactic acid(l-. D-, and DL-), (iv)malic acid (D,L-), (v)fumaric acid, (vi)ascorbic acid (L-), (vii)sodium lactate, (viii)citric acid, (ix)trisodium citrate, (x)sodium malate, Yes based on regulatory justification Acidity Worksheet Annex to Table 3 s for Class=Y o. Food Title ame for Class= Food? (Y/), and the

16 (contd) (contd )Fresh pastas and noodles and like s Dried pastas and noodles and like s Fresh meat, poultry, and game Fresh meat, poultry and game, whole pieces or cuts EU: Y Japan: Y Costa Rica:Y \EU: Costa Rica:Y \EU: (contd) (xv)-(xvii) To alkalify Chinese noodle and make its organoleptic property hard. Japan: To adjust ph of dried noodles and keep the quality of dried noodles. CR: TO IMPROVE SHELF LIFE ICGMA: - Lactic acid does serve to adjust ph on the surface of carcasses, primal/subs and on trim- all for the purpose of killing E. coli. - Sodium acetate as a ph control agent at up to 0.25%. ICGMA: - Lactic acid does serve to adjust ph on the surface of carcasses, primal/subs and on trim- all for the purpose of killing E. coli. - Sodium acetate as a Acidity Worksheet (contd) FDE: acidity regulators see Regulation (EC) no 1333/2008 resp. Annex II of the Miscellaneous Directive EU: justified in noodles and only gluten free and/or pasta intended for hypoproteic diets CEFIC: A number of acid are authorized in the EU in gehakt and prepacked preparations of fresh minced meat only and phosphates for breakfast sausages only (contd) (xi)sodium fumarate, (xii)magnesium carbonate, (xiii)calcium oxide (xiv)glucono deltalactone (xv)sodium carbonate, (xvi)sodium hydrogen carbonate, (xvii)potassium carbonate Japan: (i)sodium carbonate, (ii)potassium carbonate, (iii)acetic acid glacial, (iv)sodium acetate, (v)lactic acid (L-. D-, and DL-), (vi)sodium lactate, (vii)glucono delta-lactone, (viii)starch acetate. Costa Rica: PHOSPHATES, SODIUM CARBOATE, LACTATES, DIACETATES, ASCORBIC ACID ICGMA: - Sodium or potassium phosphates (e.g., trisodium polyphosphate, sodium tripolyphosphate, sodium phosphate, Bicarbonates (sodium, potassium, etc),) as acidity regulators. ICGMA: - Sodium or potassium phosphates (e.g., trisodium polyphosphate, sodium tripolyphosphate, sodium phosphate, Bicarbonates (sodium, potassium, etc),) as acidity regulators. have Annex to Table 3 s for Class=Y o. Food Title ame justified justified for Class= Yes based on regulatory justification Yes based on technological Yes based on technological Food? (Y/), and the

17 (contd) (contd) Fresh meat, poultry and game, whole pieces or cuts Fresh meat, poultry and game, comminuted Fresh fish Fresh fish and fish s, including molluscs, crustaceans and echinoderms Fresh molluscs, crustaceans, and echinoderms Processed fish and fish s, including molluscs, crustaceans and echinoderms Live and Raw Bivalve Molluscs (live) Costa Rica:Y EU: Costa Rica:Y IFAC: Y Costa Rica:Y IFAC: Y Costa Rica:Y (contd) ph control agent at up to 0.25%. ICGMA: - Lactic acid does serve to adjust ph on the surface of carcasses, primal/subs and on trim- all for the purpose of killing E. coli. - Sodium acetate as a ph control agent at up to 0.25%. Costa Rica: SHELF LIFE COTROL IFAC: Acidity regulators are needed in this category to assist with the ph adjustment. Costa Rica: SHELF LIFE COTROL IFAC: Acidity regulators are needed in this category to assist with ph adjustment. Costa Rica: SHELF LIFE COTROL Acidity Worksheet (contd) provision for use of acidity and Drug ICGMA: - Sodium or potassium phosphates (e.g., trisodium polyphosphate, sodium tripolyphosphate, sodium phosphate, Bicarbonates(sodium, potassium, etc),) as acidity regulators. have provision for use of acidity and Drug Costa Rica: LACTATE Costa Rica: LACTATE ICGMA: in Minced fish Costa Rica: LACTATE justified Yes based on technological o Yes based on technological o for consistency with CODEX STA o justification for non-standardized foods.. Yes, technological justification Annex to Table 3

18 o Food Title Processed fish and fish s, including molluscs, crustaceans and echinoderms Frozen fish, fish fillets, and fish s, including molluscs, crustaceans, and echinoderms ame Quick Frozen Blocks of Fish Fillets, Minced Fish Flesh and Mixtures of Fillets and Minced Fish Flesh Y (minced fish only) Costa Rica:Y IFAC: Y Costa Rica:Y Costa Rica: SHELF LIFE COTROL CEFIC: colour stabilization, shelf-life improvement IFAC: Acidity regulators are needed in this category to assist with ph adjustment. FDE: ph adjustment. Costa Rica: SHELF LIFE COTROL ICGMA: in Minced fish Costa Rica: LACTATE Costa Rica: LACTATE for Class= FDE: In Minced Fish Flesh Only Citric acid, Sodium citrate, Potassium citrate eed for lactates/acetaes/gl uconates Codex-Stan Acidity Citric acid and phosphate. Techn. Leed for lactates/acetates and gluconates (GdL) Listed Acidity Regulator Citric acid/citrates. Techn. eed for acetates Food? (Y/), and the Yes, technological justification Yes for consistency with relevant CODEX STA and technological justification Quick Frozen Shrimps or Prawns Y IFAC: Y Canada: Y (?) CEFIC: colour stabilization, shelf-life improvement IFAC: to assist with ph adjustment. FDE: ph adjustment Costa Rica: LACTATE Acidity Worksheet Annex to Table 3

19 o. Food Title ame Quick Frozen Blocks of Fish Fillets, Minced Fish Flesh and Mixtures offillets and Minced Fish Flesh Y for Class= Food? (Y/), and the Quick-Frozen Finfish, Uneviscerated and Eviscerated Canada: Y Costa Rica: SHELF LIFE COTROL Costa Rica: LACTATE Frozen fish, fish fillets, and fish s, including molluscs, crustaceans, and echinoderms Quick Frozen Lobsters Quick Frozen Fish Fillets IFAC: Y IFAC: Y CEFIC: colour stabilization, shelf-life improvement IFAC: to assist with ph adjustment. FDE: ph adjustment Costa Rica: SHELF LIFE COTROL CEFIC: colour stabilization, shelf-life improvement IFAC: to assist with ph adjustment. FDE: ph adjustment Costa Rica: SHELF LIFE COTROL Costa Rica: LACTATE Costa Rica: LACTATE Yes for consistency with relevant CODEX STA and technological justification Quick Frozen Raw Squid IFAC: Y Canada: Y IFAC: Acidity regulators are needed in this category to assist with ph adjustment. Costa Rica: SHELF LIFE COTROL use of acidity regulators Food Costa Rica: LACTATE Acidity Worksheet Annex to Table 3

20 o Food Title Frozen battered fish, fish fillets and fish s, including molluscs, crustaceans, and echinoderms ame Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets - Breaded and in Batter Y IFAC: Y CEFIC: colour stabilization, shelf-life improvement IFAC: to assist with ph adjustment. FDE: ph adjustment Costa Rica: SHELF LIFE COTROL for Class= Costa Rica: LACTATE Food? (Y/), and the Yes for consistency with relevant CODEX STA and technological justification Frozen minced and creamed fish s, including molluscs, crustaceans, and echinoderms CEFIC: colour stabilization, shelf-life improvement Costa Rica: SHELF LIFE COTROL Costa Rica: LACTATE Yes, technological justification Cooked and/or fried fish and fish s, including molluscs, crustaceans, and echinoderms CEFIC: colour stabilization, shelf-life improvement; cooking loss reduction; struvite prevention Costa Rica: CITRIC ACID, ACETIC ACID Yes, technological justification Cooked fish and fish s CEFIC: colour stabilization, shelf-life improvement; cooking loss reduction; struvite prevention Yes, technological justification Cooked molluscs, crustaceans, and echinoderms CEFIC: colour stabilization, shelf-life improvement; cooking loss reduction; struvite prevention Yes, technological justification Acidity Worksheet Annex to Table 3

21 o Food Title Fried fish and fish s, including molluscs, crustaceans, and echinoderms Smoked, dried, fermented, and/or salted fish and fish s, including molluscs, crustaceans, and echinoderms ame Boiled Dried Salted Anchovies Dried Shark Fins Salted Atlantic Herring and Salted Sprat Salted Fish and Dried Salted Fish of the Gadidae Family of Fishes Crackers from Marine and Freshwater Fish, Crustaceans and Molluscan Shellfish Y CEFIC: colour stabilization, shelf-life improvement; cooking loss reduction; struvite prevention CEFIC: colour stabilization, shelf-life improvement CEFIC: colour stabilization CEFIC: Shelf life improvement Acidity Worksheet use of acidity regulators Food for Class= Food? (Y/), and the Yes, technological justification Yes, for consistency with CODEX STA and technological justification Annex to Table 3

22 o. Food Title ame 10.1 Fresh eggs EU: Liquid egg s Frozen egg s 11.1 Refined and raw sugars Canada: Y EU: Y Canada: Y EU: CEFIC: Colour stabilization during heating process regulators are primarily used to stabilize color. Canada has provisions for use of ph adjusting agents in accordance with GMP under the Canadian Food and Drug Regulations for these s EU: only Phosphoric acid - phosphates - di - tri- and polyphosphates CEFIC: Group I additives allowed in the EU Canada has provisions for use of ph adjusting agents in accordance with GMP under the Canadian Food and Drug Regulations for these s ICGMA:Citric acid, monosodium phosphate, and monopotassium phosphate, sodium hydroxide, Calcium sulphate, Citric Acid, Phosphoric Acid, Sodium Bicarbonate, Sodium Carbonate, Sodium Citrate, Sodium Hexametaphosphate, Sodium Hydroxide, Sodium Phosphate dibasic, Sodium Phosphate, monobasic ICGMA:Citric Acid, Phosphoric Acid, Sodium Bicarbonate, Sodium Carbonate, Sodium Citrate, Sodium Hexametaphosphate, Sodium Hydroxide, Sodium Phosphate dibasic, Sodium Phosphate, monobasic for Class= justified Food? (Y/), and the o Yes, based on regulatory justifications Yes, based on regulatory justifications o White sugar, dextrose anhydrous, dextrose monohydrate, fructose Sugars (white sugar, dextrose anhydrous, dextrose monohydrate, fructose) FDE: FDE: o technological need o Acidity Worksheet Annex to Table 3

23 o Food Title Powdered sugar, powdered dextrose ame Sugars (powdered sugar and powdered dextrose) FDE: for Class= Food? (Y/), and the o Soft white sugar, soft brown sugar, glucose syrup, dried glucose syrup, raw cane sugar Sugars (glucose syrup, dried glucose, soft white sugar, brown sugar, raw cane sugar) FDE: FDE: o technological need FDE: o technological need o Dried glucose syrup used to manufacture sugar confectionery FDE: o FDE: o technological need Glucose syrup used to manufacture sugar confectionery FDE: o FDE: o technological need Acidity Worksheet Annex to Table 3

24 o. Food Title Lactose ame Sugars (lactose) FDE: for Class= Food? (Y/), and the o Plantation or mill white sugar Sugars (plantation or white mill sugar) FDE: FDE: o technological need o 11.2 Brown sugar, excluding s of food category (soft white sugar, soft brown sugar, glucose syrup, dried glucose syrup, raw cane sugar) FDE: FDE: o technological need FDE: o technological need o 11.3 Sugar solutions and syrups, also (partially) inverted, including treacle and molasses, excluding s of food category (soft white sugar, soft brown sugar, glucose syrup, dried glucose syrup, raw cane sugar) FDE: FDE: o technological need o Acidity Worksheet Annex to Table 3

25 o Food Title Other sugars and syrups (e.g., xylose, maple syrup, sugar toppings) ame 11.5 Honey Honey USA: Y EU: Costa Rica: In light versions to improve shelflife USA: GMP in table syrup, (b)(10) for Class= Food? (Y/), and the Yes, based on regulatory justifications o justified 12.1 Salt and salt substitutes Salt Food Grade Salt YES EU: justified o o Comment [j11]: [OTE Codex Std Food Grade Salt is 1:1 with GSFA XS_150e.pdf] Calcium GMP as acidity regulators; Magnesium GMP as acidity regulators; 8800ppm as P as acidity regulator Salt substitutes Special Dietary Foods with Low-Sodium Content, including salt substitutes (salt substitutes) Japan: Y EU: Y Japan: : To enhance salty taste in salt substitutes Japan: Acidity used in this Food ; (i) sodium malate. justified Yes, based on regulatory justifications Comment [mmj12]: Yes, for consistency with CODEX STA Acidity Worksheet Annex to Table 3

26 o. Food Title ame for Class= Food? (Y/), and the Herbs and spices (OLY HERBS) EU: Costa Rica: ph regulators o 13.1 Infant formulae, follow-up formulae, and formulae for special medical purposes for infants ISDI (IFC): Y FDE: Acidity regulators are needed in this category and all subcategories. These additives serve as aids in the manufacture of formulas to enhance the keeping quality or stability of the s and to preserve their nutritional quality. Used to change or maintain ph (acidity or basicity). regulators These additives serve as aids in the manufacture of formulas to enhance the keeping quality or stability of the s and to preserve their nutritional quality. regulators: potassium hydroxide, citric acid, calcium hydroxide. These might be used with s in all three categories 13.1 Yes, based on regulatory justifications International Special Dietary Foods Industries (ISDI) IFC: Acidity regulators are required in food category 13.1 and all its subcategories in order to control ph Acidity Worksheet

27 Annex to Table 3 o. Food Title Infant formulae ame Infant formula (infant formula) Y International Special Dietary Foods Industries (ISDI) IFC: Y EU: Japan: Y Canada: Y CEFIC: ecessary to adjust the ph-value of certain ingredients during processing FDE: 1. serve as aids in the manufacture of formulas to enhance the keeping quality or stability of the s and 2. to preserve their nutritional quality. 3. Used to change or maintain ph (acidity or basicity). regulators These additives serve as aids in the manufacture of formulas to enhance the keeping quality or stability of the s and to preserve their nutritional quality.. Acidity Worksheet (contd) during processing and in the final. They are used to change or maintain ph (acidity or basicity). These additives serve as aids in the manufacture of formulas to (i) enhance the keeping quality; (ii) ensure stability; (iii) to preserve their nutritional quality; and (iv) to achieve optimal functionality from ingredients. FDE: See Codex Stan , Ref 3.2 (d) FDE: IS 270, 330, 331i, 331iii, 332, 500i, 500ii, 501i, 501ii, 524, 526,525 Canada has provisions for the use of ph adjusting agents in accordance with GMP under the Canadian Food and Drug Regulations for these s FDE: , listed Acidity : L(+) lactic acid/ Citric acid/ citratesneed for lactates regulators: potassium hydroxide, citric acid, calcium hydroxide. These might be used with s in all three categories 13.1 Japan: 1. Acidity used in this Food : (i) Potassium carbonate, (ii)trisodium citrate, (iii)citric acid for Class= Food? (Y/), and the Yes based on relevant CODEX STA regulatory justifications

28 Annex to Table 3 o. Food Title ame for Class= Food? (Y/), and the (contd) Japan: : (i) To adjust ph of the infant formula and resolve casein easily. (i) - (iii) To adjust ph of the infant formula and maintain stable emulsion in food. FDE: Used to change or maintain ph (acidity or basicity) Follow-up formula (FBE) Follow-Up Formula Y Canada: Y Japan: Y ISDI (IFC) regulators These additives serve as aids in the manufacture of formulas to enhance the keeping quality or stability of the s and to preserve their nutritional quality. CEFIC: ecessary to adjust the ph-value of certain ingredients FDE: Used to change or maintain ph (acidity or basicity).during processing. ICGMA: Acidity regulators These additives serve as aids in the manufacture of formulas to enhance the keeping quality or FDE: IS 270, 330, 331i, 331iii, 332, 500i, 500ii, 501i, 501ii, 524, 526; See Codex Stan , Ref 3.2 (d) Canada has provisions for the use of ph adjusting agents in accordance with GMP under the Canadian Food and Drug Regulations for these s International Special Dietary Foods Industries (ISDI) IFC: See Codex Stan , Ref 3.2 (a)-(d) FDE: listed Acidity L(+) lactic acid/ Citric acid/ citrates need for lactates regulators: potassium hydroxide, citric acid, calcium hydroxide. These might be used with s in all three categories 13.1 Japan: 1. Acidity used in this Food : (i) Potassium carbonate, (ii)trisodium citrate, (iii)citric acid. Yes based on relevant CODEX STA regulatory justifications Acidity Worksheet

29 Annex to Table 3 o Food Title Formulae for special medical purposes for infants Complementary foods for infants and young children ame Infant formula (formulas for special medical purposes intended for infants) Processed Cereal- Based Foods for Infants and Children Canned Baby Foods Y Y Y International Special Dietary Foods Industries (ISDI) IFC: Y Canada: Y Japan: Y EU: International Special Dietary Foods Industries (ISDI) IFC: Y Canada: Y Japan: Y EU: (ISDI) IFC: Y stability of the s and to preserve their nutritional quality. Japan: To adjust ph of the formulae for special medical purposes for infants and maintain stable emulsion in food. Japan: (i) To adjust ph of the follow-up formula and resolve casein easily. (i) - (iii) To adjust ph of the follow-up formula and maintain stable emulsion in food. FDE: Codex Stan , Ref 3.2 (d) See Codex Stan , Ref 3.2 (a)-(d) Canada has provisions for the use of ph adjusting agents in accordance with GMP under the Canadian Food and Drug Regulations for these s CEFIC: Several acids are authorized in the EU for processed cereal based foods and baby foods FDE: IS 500ii, 501ii, 170i, 270, 330, 260, 261, 262i, 263, 296, 325, 326, 327, 331i, 331iii, 332i, 332ii, 333, 507, 524, 525, 526, 575, ISDI (IFC) See above justification. See Codex Stan , Ref 3.2 (d) FDE: IS 170i, 260, 270, 330, 331i, 500i, 500ii, 501i FDE: , Rev , acidity regulators; Acidity, Tartaric acid (L(+) /tartratesadipic acid/ adipates; Techn. eed for Citrates/lactates regulators: potassium hydroxide, citric acid, calcium hydroxide. These might be used with s in all three categories 13.1 Japan: 1. Acidity used in this Food : (i) Potassium carbonate, (ii)citric acid for Class= Food? (Y/), and the Yes based on relevant CODEX STA regulatory justifications Yes based on relevant CODEX STA regulatory justifications Acidity Worksheet

30 Annex to Table Waters Complementary foods for infants and young children atural mineral waters and source waters ame Canned Baby Foods atural Mineral Waters Canada: Y ICBA: EU: Canada has provisions for use of citric acid as a ph adjusting agents in accordance with GMP Food Regulations for these s for Class= Regulations for these s Food? (Y/), and the Yes based on relevant CODEX STA regulatory justifications o o Table waters and soda waters Bottled/Pack aged Drinking Waters (other than natural mineral water) ICBA: Japan: Y Japan: : To adjust ph of soda water after carbonation and equalize the quality of soda water. ICGMA: Citric Acid CEFIC: IS is authorized in the EU Japan: Acidity used in this Food : Sodium hydrogen carbonate justified Regulations for these s Yes based on regulatory justifications Fruit and vegetable juices Costa Rica:Y ICGMA: in hot fill, High acid s./ Frozen and aseptic, acids could be added. Costa Rica:1. To add vitamins and minerals, 2. To maintain stability, improve shelf life and to control bacteria growth ICGMA: Citric acid (up to 5,000mg/kg);Citrates (up to 2,000mg/kg)Malic Acid (up to 5,000mg/kg);Tartaric Acid (up to 5,000mg/kg)Potassium Phosphate (and other phosphates) (up to 2,000mg/kg) Yes based on technological justification Acidity Worksheet

31 Annex to Table 3 o. Food Title ame for Class= Food? (Y/), and the Fruit juice Fruit Juices and ectars (fruit juices) Y (Codex Std is 1:1 with GSFA) Costa Rica:Y ICBA: Y Canada: Y/ IFU: USA: Y Japan: Y ICGMA: Hot fill, High acid s. CEFIC: EU: malic for pineapple juice; ascorbic and citric 3000 FDE: Council Directive 2001/112/EC of 20 September 2001 relating to fruit juices and certain similar s intended for human consumption. Acidity regulators see Regulation (EC) no 1333/2008 resp. Annex II of the Miscellaneous Directive ICBA: by the ad hoc Codex Intergovernmental Task Force on Fruit and Vegetable Juices, Trisodium citrate: 1000 mg/kg Canada: Yes - Canada has provisions for use of ph adjusting agents in accordance with GMP under the Canadian Food and Drug Regulations for grape juice. CEFIC: malic acid; ascorbic acid and citric acid ICBA: Citric acid : 3000 mg/kg Malic acid : GMP (only for pineapple juice) Tartaric acid: 4000 mg/kg (only for grape juice) Trisodium citrate: 1000 mg/kg Canada: For all other fruit juices, Regulations IFU: The ad hoc Codex Intergovernmental Task Force when establishing CX Stan has restricted acidity regulators to those acids that are natural components of fruits, i.e. citric, malic and tartaric (with certain restrictions). This view has not changed and therefore we oppose the introduction of the functional class Acidity instead of the actual individual acids in the GSFA Yes based on relevant Codex commodity standard, Comment [j13]: ICGMA additional justification - Acidification to balance & normalize the and assures that same acidity for a finished regulatory beverage, regardless of origin of juices (China has justifications very low acid juices while South America has higher acidity) and ion plant. AD Citric acid also ensures that the ph is below threshold for pathogens ( < 4.6) USA: (b)(1)(i), Allowed in Canned prune juice. Acidity Worksheet

32 Annex to Table 3 o. Food Title Vegetable juice ame Y (Codex Std is 1:1 with GSFA) ICBA: Y Costa Rica: Y USA: Y Japan: Y FDE: Acidity regulators are needed depending on the type and characteristic of the vegetable juice ICGMA: Hot fill, High acid s. Japan: Acidity used in this Food : Citric acid CEFIC: EU: group I additives ICBA: Several other acidity regulators are permitted by national regulation according to GMP (ote: juice industry is collecting data on current use) USA: (a) ICGMA: Citric acid 5000 mg/kg (or GMP) for vegetable juice Malic 5000 mg/kg Tartaric 5000 mg/kg 2,000 mg/kg ICBA: Citric acid: GMP Lactic acid: GMP Malic acid: GMP USA: GMP in tomato juice for Class= Food? (Y/), and the Yes based on relevant CODEX STA regulatory justifications Concentrates for fruit juice Fruit Juices and ectars (fruit juices) Y (Codex Std is 1:1 with GSFA) ICBA: Y IFU: Japan: Y ICGMA:Frozen and aseptic, acids could be added. Japan: To adjust ph of fruit juice and equalize the quality of fruit juice Acidity Worksheet CEFIC: EU: some acids Japan: Acidity used in this Food : (i) Citric acid and (ii) Ascorbic acid (L-) CEFIC: EU: group I additives Japan: To adjust ph of carrot juice and equalize the quality of carrot juice ICBA: Citric acid : 3000 mg/kg Malic acid : GMP (only for pineapple juice) Tartaric acid: 4000 mg/kg (only for grape juice) Trisodium citrate: 1000 mg/kg Regulations for these s IFU: The ad hoc Codex Intergovernmental Task Force when establishing CX Stan has restricted acidity regulators to those acids that are natural components of fruits, i.e. citric, malic and tartaric (with certain restrictions). This view has not changed and therefore we oppose the Yes based on relevant CODEX STA regulatory justification

33 Annex to Table 3 o Food Title Concentrates for vegetable juice Fruit and vegetable nectars Fruit nectar ame Fruit Juices and ectars (fruit juices) Y (Codex Std is 1:1 with GSFA) ICBA: Y ICBA: Y /Y IFU: Japan: Y ICGMA:Frozen and aseptic, acids could be added. ICGMA:Hot fill, High acid s./ Frozen and aseptic, acids could be added Costa Rica: 1. To add vitamins and minerals, 2. To maintain stability, improve shelf life and to control bacteria growth ICGMA: Hot fill, High acid s. Japan: To adjust ph of fruit juices and equalize the quality of fruit juices. Acidity Worksheet ICBA: Citric acid: GMP CEFIC: EU: some acids. Council Directive 2001/112/EC of 20 September 2001 relating to fruit juices and certain similar s intended for human consumption. Acidity regulators see Regulation (EC) no 1333/2008 resp. Annex II of the Miscellaneous Directive ICBA: by the ad hoc Codex ICGMA: Citric acid 5000 mg/kg (or GMP) for vegetable juice Malic 5000 mg/kgtartaric ,000 mg/kg ICBA: Citric acid: 5000 mg/kgmalic acid: GMP Tartaric acid: 4000 mg/kg o- Canada does not have provision for the Canadian Food Regulations for apricot, peach and pear nectars. IFU: The ad hoc Codex Intergovernmental Task Force when establishing CX Stan has restricted acidity regulators to those acids that are natural components of fruits, i.e. for Class= (contd)i ntroduction of the functional class Acidity instead of the actual individual acids in the GSFA. Food? (Y/), and the Yes based on regulatory justifications Yes based on technological justification Yes based on relevant CODEX STA, regulatory justifications

34 Annex to Table 3 o. Food Title ame (contd) Intergovernmental Task Force on Fruit and Vegetable Juices (see ALIORM 03/39A) Canada:all other fruit nectars are considered to be unstandardized foods (contd) citric, malic and tartaric (with certain restrictions). This view has not changed and therefore we oppose the introduction of the functional class Acidity instead of the actual individual acids in the GSFA. Japan: Acidity used in this Food :(i) Citric acid (DL-) and (ii) Malic acid. for Class= Food? (Y/), and the Vegetable nectar Y ICBA: Y FDE: Acidity regulators are needed depending on the type and characteristic of the vegetable nectar ICGMA:Hot fill, High acid s. CEFIC: EU: group I additives ICBA: Permitted by national regulation according to GMP (ote: juice industry is gathering data on current use) ICGMA: Citric acid 5000 mg/kg (or GMP) for vegetable juice Malic 5000 mg/kg Tartaric 5000 mg/kg 2,000 mg/kg Yes based on regulatory justifications Concentrates for fruit nectar Fruit Juices and ectars (fruit juices) Y (Codex Std is 1:1 with GSFA) ICBA: Y IFU: ICGMA: Frozen and aseptic, acids could be added. CEFIC: EU: some acids FDE: Council Directive 2001/112/EC of 20 September 2001 relating to fruit juices and certain similar s intended for human consumption IFU: The ad hoc Codex Intergovernmental Task Force when establishing CX Stan has restricted acidity regulators to those acids that are natural components of fruits, i.e. citric, malic and tartaric. Yes based on relevant CODEX STA regulatory justifications Acidity Worksheet

35 Annex to Table 3 o. Food Title ame for Class= (contd) (with certain restrictions). This view has not changed and therefore we oppose the introduction of the functional class Acidity instead of the actual individual acids in the GSFA Food? (Y/), and the Concentrates for vegetable nectar Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal beverages, excluding cocoa ICBA: Y ICBA: Y /Y Japan: Y ICGMA: Frozen and aseptic, acids could be added. ICBA: To control ph between 5-7 to avoid coagulation and precipitation during sterilization process and to secure stable taste during shelf life. FDE: ph control between 5-7 (to avoid coagulation and precipitation during sterilization process CEFIC: EU: group I additives ICBA: Permitted by national regulation according to GMP (ote: juice industry is gathering data on current use) CEFIC: EU. Most of group I additives authorized excluding inunflavoured leaf tea. IS only coffee-based drinks for vending machines; Instant tea and instant herbal infusions ICBA: ote 160: for use in ready-to-drink s and ICGMA: Citric acid 5000 mg/kg (or GMP) for vegetable juice Malic 5000 mg/kg Tartaric 5000 mg/kg 2,000 mg/kg FDE: Sodium hydrogen carbonate: 1000 mg/kg Japan: Acidity used in this Food :(i) Citric acid (DL-) and (ii) Malic acid. Yes based on regulatory justifications Yes based on regulatory justifications Acidity Worksheet