| 1 |
Milk and Milk Based Product |
Dairy Fat Spreads |
Brunei |
Microbiological criteria
|
As per CXG 21-1997 |
CXS 253-2006
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B253-2006%252FCXS_253e.pdf |
CXG 21-1997 Ref Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXG%2B21-1997%252FCXG_021e.pdf |
| 2 |
Milk and Milk Based Product |
Dairy Fat Spreads |
Brunei |
Contaminants
|
As per CXS 193-1995 |
CXS 253-2006
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B253-2006%252FCXS_253e.pdf |
CXS 193-1995
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B193-1995%252FCXS_193e.pdf |
| 3 |
Milk and Milk Based Product |
Dairy Fat Spreads |
Brunei |
Food Additives
|
As per CXS 192-1995 |
CXS 253-2006
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B253-2006%252FCXS_253e.pdf |
CXS 192-1995
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B192-1995%252FCXS_192e.pdf |
| 4 |
Milk and Milk Based Product |
Dairy Fat Spreads |
Brunei |
Milkfat
|
Min. 10% and less than 80% (m/m) and shall represent at least 2/3 of the
dry matter |
CXS 253-2006
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B253-2006%252FCXS_253e.pdf |
N/A |
| 5 |
Milk and Milk Based Product |
Milk and cream |
Brunei |
Solubility index (ml)
|
-Max 1.0 (Whole milk powder)
-Max 1.0 (Partially skimmed milk powder)
-Max 1.0 (Skimmed Milk powder) |
CXS 207:1999/ ICS - 67.100
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B207-1999%252FCXS_207e.pdf |
N/A |
| 6 |
Milk and Milk Based Product |
Milk and cream |
Brunei |
Scorched Particles
|
-Max Disc B (Whole milk powder)
-Max Disc B (Partially skimmed milk powder)
-Max Disc B (Skimmed Milk powder) |
CXS 207:1999/ ICS - 67.100
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B207-1999%252FCXS_207e.pdf |
N/A |
| 7 |
Milk and Milk Based Product |
Milk and cream |
Brunei |
Titratable Acidity
|
-Max. 18.0 (Whole milk powder)
-Max .18.0 (Partially skimmed milk powder)
-Max .18.0 (Skimmed Milk powder) |
CXS 207:1999/ ICS - 67.100
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B207-1999%252FCXS_207e.pdf |
N/A |
| 8 |
Milk and Milk Based Product |
Milk and cream |
Brunei |
Microbiological criteria
|
The products should comply with any microbiological criteria established in accordance with the Principles and Guidelines for the Establishment and Application of Microbiological Criteria Related to Foods (CXG 21-1997). |
CXS 207:1999/ ICS - 67.100
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B207-1999%252FCXS_207e.pdf |
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXG%2B21-1997%252FCXG_021e.pdf |
| 9 |
Milk and Milk Based Product |
Milk and cream |
Brunei |
Contaminants
|
Maximum Levels for contaminants and toxins specified for milk by the General Standard for Contaminants and Toxins in Food and Feed (CXS 193-1995) and with the maximum residue limits for veterinary drug residues and pesticides established for milk by the CAC. |
CXS 207:1999/ ICS - 67.100
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B207-1999%252FCXS_207e.pdf |
CXS 193-1995 Ref. link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B193-1995%252FCXS_193e.pdf |
| 10 |
Milk and Milk Based Product |
Milk and cream |
Brunei |
Butylated Hydroxyanisole
|
Max. 100 mg/kg |
CXS 207:1999/ ICS - 67.100
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B207-1999%252FCXS_207e.pdf |
N/A |
| 11 |
Milk and Milk Based Product |
Milk and cream |
Brunei |
Ascorbyl Palmitate
|
Max. 500 g/kg expressed as ascorbic acid |
CXS 207:1999/ ICS - 67.100
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B207-1999%252FCXS_207e.pdf |
N/A |
| 12 |
Milk and Milk Based Product |
Milk and cream |
Brunei |
Sodium ascorbates
|
Max. 500 g/kg expressed as ascorbic acid |
CXS 207:1999/ ICS - 67.100
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B207-1999%252FCXS_207e.pdf |
N/A |
| 13 |
Milk and Milk Based Product |
Milk and cream |
Brunei |
Ascorbic Acid
|
Max. 500 g/kg expressed as ascorbic acid |
CXS 207:1999/ ICS - 67.100
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B207-1999%252FCXS_207e.pdf |
N/A |
| 14 |
Milk and Milk Based Product |
Milk and cream |
Brunei |
Sodium aluminium silicate
|
Max. 265 mg/kg, expressed as aluminium |
CXS 207:1999/ ICS - 67.100
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B207-1999%252FCXS_207e.pdf |
N/A |
| 15 |
Milk and Milk Based Product |
Milk and cream |
Brunei |
Magnesium silicates
|
Max. 10000 mg/kg singly or in combination |
CXS 207:1999/ ICS - 67.100
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B207-1999%252FCXS_207e.pdf |
N/A |
| 16 |
Milk and Milk Based Product |
Milk and cream |
Brunei |
Calcium Silicate
|
Max. 10000 mg/kg singly or in combination |
CXS 207:1999/ ICS - 67.100
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B207-1999%252FCXS_207e.pdf |
N/A |
| 17 |
Milk and Milk Based Product |
Milk and cream |
Brunei |
Silicon Dioxide, Amorphous
|
Max. 10000 mg/kg singly or in combination |
CXS 207:1999/ ICS - 67.100
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B207-1999%252FCXS_207e.pdf |
N/A |
| 18 |
Milk and Milk Based Product |
Milk and cream |
Brunei |
Magnesium Oxide
|
Max. 10000 mg/kg singly or in combination |
CXS 207:1999/ ICS - 67.100
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B207-1999%252FCXS_207e.pdf |
N/A |
| 19 |
Milk and Milk Based Product |
Milk and cream |
Brunei |
Magnesium carbonates
|
Max. 10000 mg/kg singly or in combination |
CXS 207:1999/ ICS - 67.100
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B207-1999%252FCXS_207e.pdf |
N/A |
| 20 |
Milk and Milk Based Product |
Milk and cream |
Brunei |
Trimagnesium phosphate
|
Max. 10000 mg/kg singly or in combination |
CXS 207:1999/ ICS - 67.100
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B207-1999%252FCXS_207e.pdf |
N/A |
| 21 |
Milk and Milk Based Product |
Milk and cream |
Brunei |
Tricalcium Phosphate
|
Max. 10000 mg/kg singly or in combination |
CXS 207:1999/ ICS - 67.100
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B207-1999%252FCXS_207e.pdf |
N/A |
| 22 |
Milk and Milk Based Product |
Milk and cream |
Brunei |
Calcium Carbonate
|
Max. 10000 mg/kg singly or in combination |
CXS 207:1999/ ICS - 67.100
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B207-1999%252FCXS_207e.pdf |
N/A |
| 23 |
Milk and Milk Based Product |
Milk and cream |
Brunei |
Mono- and diglycerides of fatty acids
|
Max. 2500 mg/kg |
CXS 207:1999/ ICS - 67.100
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B207-1999%252FCXS_207e.pdf |
N/A |
| 24 |
Milk and Milk Based Product |
Milk and cream |
Brunei |
Mono- and diglycerides of fatty acids
|
Max. 2500 mg/kg |
CXS 207:1999/ ICS - 67.100
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B207-1999%252FCXS_207e.pdf |
N/A |
| 25 |
Milk and Milk Based Product |
Milk and cream |
Brunei |
Lecithins
|
Limited by GMP |
CXS 207:1999/ ICS - 67.100
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B207-1999%252FCXS_207e.pdf |
N/A |
| 26 |
Milk and Milk Based Product |
Milk and cream |
Brunei |
Potassium Carbonates
|
Max. 5000 mg/kg singly or in combination, expressed as anhydrous substances |
CXS 207:1999/ ICS - 67.100
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B207-1999%252FCXS_207e.pdf |
N/A |
| 27 |
Milk and Milk Based Product |
Milk and cream |
Brunei |
Sodium Carbonates
|
Max. 5000 mg/kg singly or in combination, expressed as anhydrous substances |
CXS 207:1999/ ICS - 67.100
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B207-1999%252FCXS_207e.pdf |
N/A |
| 28 |
Milk and Milk Based Product |
Milk and cream |
Brunei |
Polyphosphates
|
Max. 5000 mg/kg singly or in combination, expressed as anhydrous substances |
CXS 207:1999/ ICS - 67.100
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B207-1999%252FCXS_207e.pdf |
N/A |
| 29 |
Milk and Milk Based Product |
Milk and cream |
Brunei |
Triphosphates
|
Max. 5000 mg/kg singly or in combination, expressed as anhydrous substances |
CXS 207:1999/ ICS - 67.100
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B207-1999%252FCXS_207e.pdf |
N/A |
| 30 |
Milk and Milk Based Product |
Milk and cream |
Brunei |
Diphosphates
|
Max. 5000 mg/kg singly or in combination, expressed as anhydrous substances |
CXS 207:1999/ ICS - 67.100
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B207-1999%252FCXS_207e.pdf |
N/A |
| 31 |
Milk and Milk Based Product |
Milk and cream |
Brunei |
Diphosphates
|
Max. 5000 mg/kg singly or in combination, expressed as anhydrous substances |
CXS 207:1999/ ICS - 67.100
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B207-1999%252FCXS_207e.pdf |
N/A |
| 32 |
Milk and Milk Based Product |
Milk and cream |
Brunei |
Potassium Phosphates
|
Max. 5000 mg/kg singly or in combination, expressed as anhydrous substances |
CXS 207:1999/ ICS - 67.100
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B207-1999%252FCXS_207e.pdf |
N/A |
| 33 |
Milk and Milk Based Product |
Milk and cream |
Brunei |
Sodium Phosphates
|
Max. 5000 mg/kg singly or in combination, expressed as anhydrous substances |
CXS 207:1999/ ICS - 67.100
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B207-1999%252FCXS_207e.pdf |
N/A |
| 34 |
Milk and Milk Based Product |
Milk and cream |
Brunei |
Calcium Chloride
|
Limited by GMP |
CXS 207:1999/ ICS - 67.100
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B207-1999%252FCXS_207e.pdf |
N/A |
| 35 |
Milk and Milk Based Product |
Milk and cream |
Brunei |
Potassium Chloride
|
Limited by GMP |
CXS 207:1999/ ICS - 67.100
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B207-1999%252FCXS_207e.pdf |
N/A |
| 36 |
Milk and Milk Based Product |
Milk and cream |
Brunei |
Potassium Citrates
|
Max. 5000mg/kg singly or in combination, expressed as anhydrous substances |
CXS 207:1999/ ICS - 67.100
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B207-1999%252FCXS_207e.pdf |
N/A |
| 37 |
Milk and Milk Based Product |
Milk and cream |
Brunei |
Sodium Citrates
|
Max. 5000 mg/kg singly or in combination, expressed as anhydrous substances |
CXS 207:1999/ ICS - 67.100
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B207-1999%252FCXS_207e.pdf |
N/A |
| 38 |
Milk and Milk Based Product |
Milk and cream |
Brunei |
Milk Protein in Milk solids-not-fat
|
-Min. 34%, m/m (Cream powder)
-Min. 34%, m/m (Whole milk powder)
-Min. 34%, m/m (Partly skimmed milk powder)
-Min. 34%, m/m (Skimmed milk powder) |
CXS 207:1999/ ICS - 67.100
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B207-1999%252FCXS_207e.pdf |
N/A |
| 39 |
Milk and Milk Based Product |
Milk and cream |
Brunei |
Water (%)
|
-Max. 5%, m/m (Cream powder)
-Max. 5%, m/m (Whole milk powder)
-Max. 5%, m/m (Skimmed milk powder)
-Max. 5%, m/m (Partly skimmed milk powder) |
CXS 207:1999/ ICS - 67.100
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B207-1999%252FCXS_207e.pdf |
The water content does not include water of crystallization of the lactose; the milk solids-not-fat content includes water of crystallization of the lactose |
| 40 |
Milk and Milk Based Product |
Milk and cream |
Brunei |
Milkfat
|
-Min. 42%, m/m (Cream powder)
-Min. 26% and Max. 42%, m/m (Whole milk powder)
-Min. 1.5% and Max. 26%, m/m (Partly skimmed milk powder)
-Max. 1.5%, m/m (Skimmed milk powder) |
CXS 207:1999/ ICS - 67.100
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B207-1999%252FCXS_207e.pdf |
N/A |
| 41 |
Animal origin products |
Dairy Produce (Butter) |
Brunei |
Microbiological criteria
|
As per CXG 21-1997 |
As per CXS 279-1971, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B279-1971%252FCXS_279e.pdf |
CXG 21-1997 Ref Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXG%2B21-1997%252FCXG_021e.pdf |
| 42 |
Animal origin products |
Dairy Produce (Butter) |
Brunei |
Contaminants
|
As per CXS 193-1995 |
As per CXS 279-1971, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B279-1971%252FCXS_279e.pdf |
CXS 193-1995
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B193-1995%252FCXS_193e.pdf |
| 43 |
Animal origin products |
Dairy Produce (Butter) |
Brunei |
Food Additives
|
As per CXS 192-1995 |
As per CXS 279-1971, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B279-1971%252FCXS_279e.pdf |
CXS 192-1995
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B192-1995%252FCXS_192e.pdf |
| 44 |
Animal origin products |
Dairy Produce (Butter) |
Brunei |
Water (%)
|
Max. 16% m/m |
As per CXS 279-1971, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B279-1971%252FCXS_279e.pdf |
N/A |
| 45 |
Animal origin products |
Dairy Produce (Butter) |
Brunei |
Milkfat
|
Min. 80% m/m |
As per CXS 279-1971, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B279-1971%252FCXS_279e.pdf |
N/A |
| 46 |
Fruits and Vegetable-Based Products |
Marmalade |
Brunei |
Microbiological criteria
|
As per CXG 21-1997 |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
CXG 21-1997 Ref Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXG%2B21-1997%252FCXG_021e.pdf |
| 47 |
Fruits and Vegetable-Based Products |
Marmalade |
Brunei |
Contaminants
|
As per CXS 193-1995 |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
CXS 193-1995
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B193-1995%252FCXS_193e.pdf |
| 48 |
Fruits and Vegetable-Based Products |
Marmalade |
Brunei |
Flavourings
|
As per CXG 66-2008 |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
CXG 66-2008
Ref. Link: https://www.fao.org/input/download/standards/11020/cxg_066e.pdf |
| 49 |
Fruits and Vegetable-Based Products |
Marmalade |
Brunei |
Sulfites
|
Max. 50 mg/kg as residual SO2 in the end product, except when made with sulfited fruit when a maximum level of 100 mg/kg is permitted in the end product. |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 50 |
Fruits and Vegetable-Based Products |
Marmalade |
Brunei |
Benzoates
|
Max. 1,000 mg/kg |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 51 |
Fruits and Vegetable-Based Products |
Marmalade |
Brunei |
Sorbates
|
Max. 1,000 mg/kg |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 52 |
Fruits and Vegetable-Based Products |
Marmalade |
Brunei |
Iron Oxides
|
Max. 200 mg/kg |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 53 |
Fruits and Vegetable-Based Products |
Marmalade |
Brunei |
Grape Skin Extract
|
Max. 500 mg/kg |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 54 |
Fruits and Vegetable-Based Products |
Marmalade |
Brunei |
Beet Red
|
Max. GMP |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 55 |
Fruits and Vegetable-Based Products |
Marmalade |
Brunei |
Lutein from Tagetes erecta
|
Max. 100 mg/kg |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 56 |
Fruits and Vegetable-Based Products |
Marmalade |
Brunei |
Lycopenes
|
Max. 100 mg/kg |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 57 |
Fruits and Vegetable-Based Products |
Marmalade |
Brunei |
Carotenes, beta- (vegetable)
|
Max. 1,000 mg/kg |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 58 |
Fruits and Vegetable-Based Products |
Marmalade |
Brunei |
Beta-apo-8’- ،Carotenoic acid ethyl esters
|
Max. 500 mg/kg singly or in combination |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 59 |
Fruits and Vegetable-Based Products |
Marmalade |
Brunei |
Carotenal, beta-apo -’8
|
Max. 500 mg/kg singly or in combination |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 60 |
Fruits and Vegetable-Based Products |
Marmalade |
Brunei |
Carotenes, beta- (Blakeslea trispora )
|
Max. 500 mg/kg singly or in combination |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 61 |
Fruits and Vegetable-Based Products |
Marmalade |
Brunei |
Carotenes, beta-, (synthetic)
|
Max. 500 mg/kg singly or in combination |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 62 |
Fruits and Vegetable-Based Products |
Marmalade |
Brunei |
Caramel IV – Sulfite Ammonia Process
|
Max. 1,500 mg/kg |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 63 |
Fruits and Vegetable-Based Products |
Marmalade |
Brunei |
Caramel III – Ammonia Process
|
Max. 80,000 mg/kg |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 64 |
Fruits and Vegetable-Based Products |
Marmalade |
Brunei |
Caramel II - Sulfite Caramelm
|
Max. 80,000 mg/kg |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 65 |
Fruits and Vegetable-Based Products |
Marmalade |
Brunei |
Caramel I-Plain
|
Max. GMP |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 66 |
Fruits and Vegetable-Based Products |
Marmalade |
Brunei |
Fast Green FCF
|
Max. 400 mg/kg |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 67 |
Fruits and Vegetable-Based Products |
Marmalade |
Brunei |
Chlorophylls and Chlorophyllins Copper Complexes
|
Max. 200 mg/kg |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 68 |
Fruits and Vegetable-Based Products |
Marmalade |
Brunei |
Chlorophylls
|
Max. GMP |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 69 |
Fruits and Vegetable-Based Products |
Marmalade |
Brunei |
Brilliant Blue FCF
|
Max. 100 mg/kg |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 70 |
Fruits and Vegetable-Based Products |
Marmalade |
Brunei |
Allura Red AC
|
Max. 100 mg/kg |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 71 |
Fruits and Vegetable-Based Products |
Marmalade |
Brunei |
Ponceau 4R (Cochineal Red A)
|
Max. 100 mg/kg |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 72 |
Fruits and Vegetable-Based Products |
Marmalade |
Brunei |
Carmines
|
Max. 200 mg/kg |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 73 |
Fruits and Vegetable-Based Products |
Marmalade |
Brunei |
Sunset Yellow FCF
|
Max. 300 mg/kg |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 74 |
Fruits and Vegetable-Based Products |
Marmalade |
Brunei |
Quinoline Yellow
|
Max. 100 mg/kg |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 75 |
Fruits and Vegetable-Based Products |
Marmalade |
Brunei |
Riboflavin
|
Max. 200 mg/kg |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 76 |
Fruits and Vegetable-Based Products |
Marmalade |
Brunei |
Curcumin
|
Max. 500 mg/kg |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 77 |
Fruits and Vegetable-Based Products |
Marmalade |
Brunei |
Polydimethylsiloxane
|
Max. 10 mg/kg |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 78 |
Fruits and Vegetable-Based Products |
Marmalade |
Brunei |
Tartrates
|
Max. 3,000 mg/kg |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 79 |
Fruits and Vegetable-Based Products |
Marmalade |
Brunei |
Food Additives
|
As per CXS 192-1995 |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
CXS 192-1995
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B192-1995%252FCXS_192e.pdf |
| 80 |
Fruits and Vegetable-Based Products |
Marmalade |
Brunei |
Defects
|
Free of defects |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
In the case of berry fruits, Dragon fruit and passion fruit, seeds shall be considered a natural fruit component and not a defect unless the product is presented as “seedless”. |
| 81 |
Fruits and Vegetable-Based Products |
Marmalade |
Brunei |
General requirements
|
The end product shall be of an appropriate gelled consistency, having normal colour and flavour appropriate to the type or kind of fruit ingredient used in the preparation of the mixture, while taking into account any flavour imparted by optional ingredients or any permitted colouring agents used. It shall be free from defective materials normally associated with fruits. Jelly and extra jelly shall be reasonably clear or transparent. |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 82 |
Fruits and Vegetable-Based Products |
Marmalade |
Brunei |
Soluble Solids
|
Between 60 to 65% or greater |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 83 |
Fruits and Vegetable-Based Products |
Marmalade |
Brunei |
Fruits content
|
-Min. 45% in general
-Min. 35% for blackcurrants, mangoes, quinces, rambutan, redcurrants, rosehips, roselles, rowanberries and sea-buckthorns
-Min. 30% for soursop and cranberry
- Min. 25% for banana, cempedak, ginger, guava, jackfruit and sappota
- Min. 23% for cashew apples
- Min 20% for durian
- Min. 10% for tamarind
- Min. 8% for passion fruit and other strong flavoured or high acidity fruits
- Min. 11% for ginger
- Citrus fruit ingredients used in the manufacturing of 1000 g of finished product must not be less than 200 g of which at least 75 g must be obtained from the endocarp (Citrus Marmalade)
- Min. 30% for Non Citrus Marmalade |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
When fruits are mixed together, the minimum content must be reduced in proportion to the percentages used. |
| 84 |
Fruits and Vegetable-Based Products |
Jelly |
Brunei |
Microbiological criteria
|
As per CXG 21-1997 |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
CXG 21-1997 Ref Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXG%2B21-1997%252FCXG_021e.pdf |
| 85 |
Fruits and Vegetable-Based Products |
Jelly |
Brunei |
Contaminants
|
As per CXS 193-1995 |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
CXS 193-1995
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B193-1995%252FCXS_193e.pdf |
| 86 |
Fruits and Vegetable-Based Products |
Jelly |
Brunei |
Flavourings
|
As per CXG 66-2008 |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
CXG 66-2008
Ref. Link: https://www.fao.org/input/download/standards/11020/cxg_066e.pdf |
| 87 |
Fruits and Vegetable-Based Products |
Jelly |
Brunei |
Sulfites
|
Max. 50 mg/kg as residual SO2 in the end product, except when made with sulfited fruit when a maximum level of 100 mg/kg is permitted in the end product. |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 88 |
Fruits and Vegetable-Based Products |
Jelly |
Brunei |
Benzoates
|
Max. 1,000 mg/kg |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 89 |
Fruits and Vegetable-Based Products |
Jelly |
Brunei |
Sorbates
|
Max. 1,000 mg/kg |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 90 |
Fruits and Vegetable-Based Products |
Jelly |
Brunei |
Iron Oxides
|
Max. 200 mg/kg |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 91 |
Fruits and Vegetable-Based Products |
Jelly |
Brunei |
Grape Skin Extract
|
Max. 500 mg/kg |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 92 |
Fruits and Vegetable-Based Products |
Jelly |
Brunei |
Beet Red
|
Max. GMP |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 93 |
Fruits and Vegetable-Based Products |
Jelly |
Brunei |
Lutein from Tagetes erecta
|
Max. 100 mg/kg |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 94 |
Fruits and Vegetable-Based Products |
Jelly |
Brunei |
Lycopenes
|
Max. 100 mg/kg |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 95 |
Fruits and Vegetable-Based Products |
Jelly |
Brunei |
Carotenes, beta- (vegetable)
|
Max. 1,000 mg/kg |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 96 |
Fruits and Vegetable-Based Products |
Jelly |
Brunei |
Beta-apo-8’- ،Carotenoic acid ethyl esters
|
Max. 500 mg/kg singly or in combination |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 97 |
Fruits and Vegetable-Based Products |
Jelly |
Brunei |
Carotenal, beta-apo -’8
|
Max. 500 mg/kg singly or in combination |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 98 |
Fruits and Vegetable-Based Products |
Jelly |
Brunei |
Carotenes, beta- (Blakeslea trispora )
|
Max. 500 mg/kg singly or in combination |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 99 |
Fruits and Vegetable-Based Products |
Jelly |
Brunei |
Carotenes, beta-, (synthetic)
|
Max. 500 mg/kg singly or in combination |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 100 |
Fruits and Vegetable-Based Products |
Jelly |
Brunei |
Caramel IV – Sulfite Ammonia Process
|
Max. 1,500 mg/kg |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 101 |
Fruits and Vegetable-Based Products |
Jelly |
Brunei |
Caramel III – Ammonia Process
|
Max. 80,000 mg/kg |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 102 |
Fruits and Vegetable-Based Products |
Jelly |
Brunei |
Caramel II - Sulfite Caramelm
|
Max. 80,000 mg/kg |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 103 |
Fruits and Vegetable-Based Products |
Jelly |
Brunei |
Caramel II - Sulfite Caramelm
|
Max. 80,000 mg/kg |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 104 |
Fruits and Vegetable-Based Products |
Jelly |
Brunei |
Caramel I-Plain
|
Max. GMP |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 105 |
Fruits and Vegetable-Based Products |
Jelly |
Brunei |
Fast Green FCF
|
Max. 400 mg/kg |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 106 |
Fruits and Vegetable-Based Products |
Jelly |
Brunei |
Chlorophylls and Chlorophyllins Copper Complexes
|
Max. 200 mg/kg |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 107 |
Fruits and Vegetable-Based Products |
Jelly |
Brunei |
Chlorophylls
|
Max. GMP |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 108 |
Fruits and Vegetable-Based Products |
Jelly |
Brunei |
Brilliant Blue FCF
|
Max. 100 mg/kg |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 109 |
Fruits and Vegetable-Based Products |
Jelly |
Brunei |
Allura Red AC
|
Max. 100 mg/kg |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 110 |
Fruits and Vegetable-Based Products |
Jelly |
Brunei |
Ponceau 4R (Cochineal Red A)
|
Max. 100 mg/kg |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 111 |
Fruits and Vegetable-Based Products |
Jelly |
Brunei |
Carmines
|
Max. 200 mg/kg |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 112 |
Fruits and Vegetable-Based Products |
Jelly |
Brunei |
Sunset Yellow FCF
|
Max. 300 mg/kg |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 113 |
Fruits and Vegetable-Based Products |
Jelly |
Brunei |
Quinoline Yellow
|
Max. 100 mg/kg |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 114 |
Fruits and Vegetable-Based Products |
Jelly |
Brunei |
Riboflavin
|
Max. 200 mg/kg |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 115 |
Fruits and Vegetable-Based Products |
Jelly |
Brunei |
Curcumin
|
Max. 500 mg/kg |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 116 |
Fruits and Vegetable-Based Products |
Jelly |
Brunei |
Polydimethylsiloxane
|
Max. 10 mg/kg |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 117 |
Fruits and Vegetable-Based Products |
Jelly |
Brunei |
Tartrates
|
Max. 3,000 mg/kg |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 118 |
Fruits and Vegetable-Based Products |
Jelly |
Brunei |
Food Additives
|
As per CXS 192-1995 |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
CXS 192-1995
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B192-1995%252FCXS_192e.pdf |
| 119 |
Fruits and Vegetable-Based Products |
Jelly |
Brunei |
Defects
|
Free of defects |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
In the case of berry fruits, Dragon fruit and passion fruit, seeds shall be considered a natural fruit component and not a defect unless the product is presented as “seedless”. |
| 120 |
Fruits and Vegetable-Based Products |
Jelly |
Brunei |
General requirements
|
The end product shall be of an appropriate gelled consistency, having normal colour and flavour appropriate to the type or kind of fruit ingredient used in the preparation of the mixture, while taking into account any flavour imparted by optional ingredients or any permitted colouring agents used. It shall be free from defective materials normally associated with fruits. Jelly and extra jelly shall be reasonably clear or transparent. |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 121 |
Fruits and Vegetable-Based Products |
Jelly |
Brunei |
Soluble Solids
|
Between 60 to 65% or greater |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 122 |
Fruits and Vegetable-Based Products |
Jelly |
Brunei |
Fruits content
|
-Min. 45% in general
-Min. 35% for blackcurrants, mangoes, quinces, rambutan, redcurrants, rosehips, roselles, rowanberries and sea-buckthorns
-Min. 30% for soursop and cranberry
- Min. 25% for banana, cempedak, ginger, guava, jackfruit and sappota
- Min. 23% for cashew apples
- Min 20% for durian
- Min. 10% for tamarind
- Min. 8% for passion fruit and other strong flavoured or high acidity fruits
- Min. 11% for ginger
- Citrus fruit ingredients used in the manufacturing of 1000 g of finished product must not be less than 200 g of which at least 75 g must be obtained from the endocarp (Citrus Marmalade)
- Min. 30% for Non Citrus Marmalade |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
When fruits are mixed together, the minimum content must be reduced in proportion to the percentages used. |
| 123 |
Fruits and Vegetable-Based Products |
Jam |
Brunei |
Microbiological criteria
|
As per CXG 21-1997 |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
CXG 21-1997 Ref Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXG%2B21-1997%252FCXG_021e.pdf |
| 124 |
Fruits and Vegetable-Based Products |
Jam |
Brunei |
Contaminants
|
As per CXS 193-1995 |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
CXS 193-1995
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B193-1995%252FCXS_193e.pdf |
| 125 |
Fruits and Vegetable-Based Products |
Jam |
Brunei |
Flavourings
|
As per CXG 66-2008 |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
CXG 66-2008
Ref. Link: https://www.fao.org/input/download/standards/11020/cxg_066e.pdf |
| 126 |
Fruits and Vegetable-Based Products |
Jam |
Brunei |
Sulfites
|
Max. 50 mg/kg as residual SO2 in the end product, except when made with sulfited fruit when a maximum level of 100 mg/kg is permitted in the end product. |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 127 |
Fruits and Vegetable-Based Products |
Jam |
Brunei |
Benzoates
|
Max. 1,000 mg/kg |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 128 |
Fruits and Vegetable-Based Products |
Jam |
Brunei |
Sorbates
|
Max. 1,000 mg/kg |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 129 |
Fruits and Vegetable-Based Products |
Jam |
Brunei |
Iron Oxides
|
Max. 200 mg/kg |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 130 |
Fruits and Vegetable-Based Products |
Jam |
Brunei |
Grape Skin Extract
|
Max. 500 mg/kg |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 131 |
Fruits and Vegetable-Based Products |
Jam |
Brunei |
Beet Red
|
Max. GMP |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 132 |
Fruits and Vegetable-Based Products |
Jam |
Brunei |
Lutein from Tagetes erecta
|
Max. 100 mg/kg |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 133 |
Fruits and Vegetable-Based Products |
Jam |
Brunei |
Lycopenes
|
Max. 100 mg/kg |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 134 |
Fruits and Vegetable-Based Products |
Jam |
Brunei |
Carotenes, beta- (vegetable)
|
Max. 1,000 mg/kg |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 135 |
Fruits and Vegetable-Based Products |
Jam |
Brunei |
Beta-apo-8’- ،Carotenoic acid ethyl esters
|
Max. 500 mg/kg singly or in combination |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 136 |
Fruits and Vegetable-Based Products |
Jam |
Brunei |
Carotenal, beta-apo -’8
|
Max. 500 mg/kg singly or in combination |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 137 |
Fruits and Vegetable-Based Products |
Jam |
Brunei |
Carotenes, beta- (Blakeslea trispora )
|
Max. 500 mg/kg singly or in combination |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 138 |
Fruits and Vegetable-Based Products |
Jam |
Brunei |
Carotenes, beta-, (synthetic)
|
Max. 500 mg/kg singly or in combination |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 139 |
Fruits and Vegetable-Based Products |
Jam |
Brunei |
Caramel IV-sulfite ammonia caramel
|
Max. 1,500 mg/kg |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 140 |
Fruits and Vegetable-Based Products |
Jam |
Brunei |
Caramel III – Ammonia Process
|
Max. 80,000 mg/kg |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 141 |
Fruits and Vegetable-Based Products |
Jam |
Brunei |
Caramel II Caustic Sulfite Process
|
Max. 80,000 mg/kg |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 142 |
Fruits and Vegetable-Based Products |
Jam |
Brunei |
Caramel I-Plain
|
Max. GMP |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 143 |
Fruits and Vegetable-Based Products |
Jam |
Brunei |
Caramel I-Plain
|
Max. GMP |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 144 |
Fruits and Vegetable-Based Products |
Jam |
Brunei |
Fast Green FCF
|
Max. 400 mg/kg |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 145 |
Fruits and Vegetable-Based Products |
Jam |
Brunei |
Chlorophylls and Chlorophyllins Copper Complexes
|
Max. 200 mg/kg |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 146 |
Fruits and Vegetable-Based Products |
Jam |
Brunei |
Chlorophylls
|
Max. GMP |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 147 |
Fruits and Vegetable-Based Products |
Jam |
Brunei |
Brilliant Blue FCF
|
Max. 100 mg/kg |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 148 |
Fruits and Vegetable-Based Products |
Jam |
Brunei |
Allura Red AC
|
Max. 100 mg/kg |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 149 |
Fruits and Vegetable-Based Products |
Jam |
Brunei |
Ponceau 4R (Cochineal Red A)
|
Max. 100 mg/kg |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 150 |
Fruits and Vegetable-Based Products |
Jam |
Brunei |
Carmines
|
Max. 200 mg/kg |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 151 |
Fruits and Vegetable-Based Products |
Jam |
Brunei |
Sunset Yellow FCF
|
Max. 300 mg/kg |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 152 |
Fruits and Vegetable-Based Products |
Jam |
Brunei |
Quinoline Yellow
|
Max. 100 mg/kg |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 153 |
Fruits and Vegetable-Based Products |
Jam |
Brunei |
Riboflavin
|
Max. 200 mg/kg |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 154 |
Fruits and Vegetable-Based Products |
Jam |
Brunei |
Curcumin
|
Max. 500 mg/kg |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 155 |
Fruits and Vegetable-Based Products |
Jam |
Brunei |
Polydimethylsiloxane
|
Max. 10 mg/kg |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 156 |
Fruits and Vegetable-Based Products |
Jam |
Brunei |
Tartrates
|
Max. 3,000 mg/kg |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 157 |
Fruits and Vegetable-Based Products |
Jam |
Brunei |
Food Additives
|
As per CXS 192-1995 |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
CXS 192-1995
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B192-1995%252FCXS_192e.pdf |
| 158 |
Fruits and Vegetable-Based Products |
Jam |
Brunei |
Defects
|
Free of defects |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
In the case of berry fruits, Dragon fruit and passion fruit, seeds shall be considered a natural fruit component and not a defect unless the product is presented as “seedless”. |
| 159 |
Fruits and Vegetable-Based Products |
Jam |
Brunei |
General requirements
|
The end product shall be of an appropriate gelled consistency, having normal colour and flavour appropriate to the type or kind of fruit ingredient used in the preparation of the mixture, while taking into account any flavour imparted by optional ingredients or any permitted colouring agents used. It shall be free from defective materials normally associated with fruits. Jelly and extra jelly shall be reasonably clear or transparent. |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 160 |
Fruits and Vegetable-Based Products |
Jam |
Brunei |
Soluble Solids
|
Between 60 to 65% or greater |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
N/A |
| 161 |
Fruits and Vegetable-Based Products |
Jam |
Brunei |
Fruit content, Min (%)
|
-Min. 45% in general
-Min. 35% for blackcurrants, mangoes, quinces, rambutan, redcurrants, rosehips, roselles, rowanberries and sea-buckthorns
-Min. 30% for soursop and cranberry
- Min. 25% for banana, cempedak, ginger, guava, jackfruit and sappota
- Min. 23% for cashew apples
- Min 20% for durian
- Min. 10% for tamarind
- Min. 8% for passion fruit and other strong flavoured or high acidity fruits
- Min. 11% for ginger
- Citrus fruit ingredients used in the manufacturing of 1000 g of finished product must not be less than 200 g of which at least 75 g must be obtained from the endocarp (Citrus Marmalade)
- Min. 30% for Non Citrus Marmalade |
As per CXS 296-2009, Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B296-2009%252FCXS_296e.pdf |
When fruits are mixed together, the minimum content must be reduced in proportion to the percentages used. |
| 162 |
Fats and Oils |
Animal Fat and Oil |
Angola |
Microbiological criteria
|
As per CXG 21-1997 |
CXS 211-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B211-1999%252FCXS_211e.pdf |
CXG 21-1997
Ref Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXG%2B21-1997%252FCXG_021e.pdf |
| 163 |
Fats and Oils |
Animal Fat and Oil |
Angola |
Pesticide Residues
|
As per the CODEX Pesticide Index |
CXS 211-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B211-1999%252FCXS_211e.pdf |
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/codex-texts/dbs/pestres/pesticides/en/ |
| 164 |
Fats and Oils |
Animal Fat and Oil |
Angola |
Food Additives
|
As per CXS 192-1995 (Food category 02.1.3) |
CXS 211-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B211-1999%252FCXS_211e.pdf |
CXS 192-1995
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B192-1995%252FCXS_192e.pdf |
| 165 |
Fats and Oils |
Animal Fat and Oil |
Angola |
Contaminants
|
As per CXS 193-1995 |
CXS 211-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B211-1999%252FCXS_211e.pdf |
CXS 193-1995
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B193-1995%252FCXS_193e.pdf |
| 166 |
Fats and Oils |
Animal Fat and Oil |
Angola |
Unsaponifiable matter (g/kg)
|
≤10 (Lard),
≤12 (Premier jus),
≤10 (Rendered pork fat),
≤12 (Edible tallow) |
CXS 211-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B211-1999%252FCXS_211e.pdf |
N/A |
| 167 |
Fats and Oils |
Animal Fat and Oil |
Angola |
Iodine value (Wijs)
|
55-65 (Lard),
60-72 (Premier jus),
36-47 (Rendered pork fat),
40-53 (Edible tallow) |
CXS 211-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B211-1999%252FCXS_211e.pdf |
N/A |
| 168 |
Fats and Oils |
Animal Fat and Oil |
Angola |
Saponification value (mg KOH/g fat)
|
192-203 (Lard),
192-203 (Premier jus),
190-200 (Rendered pork fat),
190-202 (Edible tallow) |
CXS 211-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B211-1999%252FCXS_211e.pdf |
N/A |
| 169 |
Fats and Oils |
Animal Fat and Oil |
Angola |
Titre (°C)
|
32-45 (Lard),
32-45 (Premier jus),
42.5-47 (Rendered pork fat),
40-49 (Edible tallow), |
CXS 211-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B211-1999%252FCXS_211e.pdf |
N/A |
| 170 |
Fats and Oils |
Animal Fat and Oil |
Angola |
Titre (°C)
|
32-45 (Lard),
32-45 (Premier jus),
42.5-47 (Rendered pork fat),
40-49 (Edible tallow), |
CXS 211-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B211-1999%252FCXS_211e.pdf |
N/A |
| 171 |
Fats and Oils |
Animal Fat and Oil |
Angola |
Refractive index (N D 40ºC)
|
1.448-1.460 (Lard),
1.448-1.461 (Premier jus),
1.448-1.460 (Rendered pork fat),
1.448-1.460 (Edible tallow), |
CXS 211-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B211-1999%252FCXS_211e.pdf |
N/A |
| 172 |
Fats and Oils |
Animal Fat and Oil |
Angola |
Relative density (40ºC/water at 20ºC)
|
0.896-0.904 (Lard),
0.894-0.906 (Premier jus),
0.893-0.904 (Rendered pork fat),
0.894-0.904 (Edible tallow), |
CXS 211-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B211-1999%252FCXS_211e.pdf |
N/A |
| 173 |
Fats and Oils |
Animal Fat and Oil |
Angola |
GLC ranges of fatty acid composition (expressed as percentages)
|
As per the CXS 211-1999, Table 1 |
CXS 211-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B211-1999%252FCXS_211e.pdf |
N/A |
| 174 |
Fats and Oils |
Animal Fat and Oil |
Angola |
Peroxide value
|
Max. up to 10 milliequivalents active oxygen/kg fat |
CXS 211-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B211-1999%252FCXS_211e.pdf |
N/A |
| 175 |
Fats and Oils |
Animal Fat and Oil |
Angola |
Acid value
|
-Max.1.3 mg KOH/g fat = ffa max 0.65 % (Lard)
-Max.2.0 mg KOH/g fat = ffa max 1.00 % (Premier jus)
-Max.2.5 mg KOH/g fat = ffa max 1.25 % (Rendered pork fat)
-Max.2.5 mg KOH/g fat = ffa max 1.25 % (Edible tallow) |
CXS 211-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B211-1999%252FCXS_211e.pdf |
N/A |
| 176 |
Fats and Oils |
Animal Fat and Oil |
Angola |
Copper
|
Max.0.4 mg/kg |
CXS 211-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B211-1999%252FCXS_211e.pdf |
N/A |
| 177 |
Fats and Oils |
Animal Fat and Oil |
Angola |
Iron
|
Max.1.5 mg/kg |
CXS 211-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B211-1999%252FCXS_211e.pdf |
N/A |
| 178 |
Fats and Oils |
Animal Fat and Oil |
Angola |
Sodium soap content
|
-Nil (Lard)
-Nil (Premier jus)
-Max.0.005 % (Rendered pork fat)
-Max.0.005 % (Edible tallow) |
CXS 211-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B211-1999%252FCXS_211e.pdf |
N/A |
| 179 |
Fats and Oils |
Animal Fat and Oil |
Angola |
Insoluble impurities
|
Max.0.05 % |
CXS 211-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B211-1999%252FCXS_211e.pdf |
N/A |
| 180 |
Fats and Oils |
Animal Fat and Oil |
Angola |
Volatile Matter at 105 °C
|
Max.0.3 % |
CXS 211-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B211-1999%252FCXS_211e.pdf |
N/A |
| 181 |
Fats and Oils |
Animal Fat and Oil |
Angola |
Odour and taste
|
Characteristic and free from foreign and rancid odour and taste. |
CXS 211-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B211-1999%252FCXS_211e.pdf |
N/A |
| 182 |
Fats and Oils |
Animal Fat and Oil |
Angola |
Colour
|
-White when solid (Rendered pork fat)
-White to cream (Lard)
-Creamy white to pale yellow (Premier jus)
-Off-white to pale yellow (Edible tallow |
CXS 211-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B211-1999%252FCXS_211e.pdf |
N/A |
| 183 |
Fats and Oils |
Vegetable Fat and Oil |
Angola |
Microbiological criteria
|
As per CXG 21-1997 |
CXS 210-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B210-1999%252FCXS_210e.pdf |
CXG 21-1997
Ref Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXG%2B21-1997%252FCXG_021e.pdf |
| 184 |
Fats and Oils |
Vegetable Fat and Oil |
Angola |
Pesticide Residues
|
As per the CODEX Pesticide Index |
CXS 210-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B210-1999%252FCXS_210e.pdf |
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/codex-texts/dbs/pestres/pesticides/en/ |
| 185 |
Fats and Oils |
Vegetable Fat and Oil |
Angola |
Contaminants
|
As per CXS 193-1995 |
CXS 210-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B210-1999%252FCXS_210e.pdf |
CXS 193-1995
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B193-1995%252FCXS_193e.pdf |
| 186 |
Fats and Oils |
Vegetable Fat and Oil |
Angola |
Flavorings
|
As per CXG 66-2008 |
CXS 210-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B210-1999%252FCXS_210e.pdf |
CXG 66-2008
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXG%2B66-2008%252Fcxg_066e.pdf |
| 187 |
Fats and Oils |
Vegetable Fat and Oil |
Angola |
Food Additives
|
As per CXS 192-1995 (Food category 02.1.2) |
CXS 210-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B210-1999%252FCXS_210e.pdf |
CXS 192-1995
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B192-1995%252FCXS_192e.pdf |
| 188 |
Fats and Oils |
Vegetable Fat and Oil |
Angola |
GLC ranges of fatty acid composition (expressed as percentages)
|
As per CXS 210-1999 (see Section 3.1 of the standard) Table 1.0 |
CXS 210-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B210-1999%252FCXS_210e.pdf |
N/A |
| 189 |
Fats and Oils |
Vegetable Fat and Oil |
Angola |
Slip point
|
-Between 21 °C to 26 °C (Palm kernel olein)
-Between 31 °C to 34 °C (Palm kernel stearin)
-Max. 24 °C (Palm olein)
-Min. 44 °C (Palm stearin)
-Max. 19.5 °C (Palm superolein) |
CXS 210-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B210-1999%252FCXS_210e.pdf |
N/A |
| 190 |
Fats and Oils |
Vegetable Fat and Oil |
Angola |
Peroxide value
|
-Up to 10 milliequivalents of active oxygen/kg oil (Refined oils)
-Up to 15 milliequivalents of active oxygen/kg oil (Cold pressed and virgin oils) |
CXS 210-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B210-1999%252FCXS_210e.pdf |
N/A |
| 191 |
Fats and Oils |
Vegetable Fat and Oil |
Angola |
Free Fatty Acid
|
5.0 % (as palmitic acid) [Virgin palm oil],
4.0 % (as lauric acid) [Crude palm kernel oil],
0.3 % (as oleic acid) [Refined rice bran oil] |
CXS 210-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B210-1999%252FCXS_210e.pdf |
N/A |
| 192 |
Fats and Oils |
Vegetable Fat and Oil |
Angola |
Acid value
|
0.6 mg KOH/g oil (Refined oils),
4.0 mg KOH/g oil [Cold pressed, and virgin oils (except crude palm kernel oil and virgin palm oil)] |
CXS 210-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B210-1999%252FCXS_210e.pdf |
N/A |
| 193 |
Fats and Oils |
Vegetable Fat and Oil |
Angola |
Copper
|
0.1 mg/kg (Refined oils),
0.2 to 0.4 mg/kg (Virgin oils) |
CXS 210-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B210-1999%252FCXS_210e.pdf |
N/A |
| 194 |
Fats and Oils |
Vegetable Fat and Oil |
Angola |
Iron
|
1.5 mg/kg (Refined oils),
5.0 mg/kg (Virgin oils),
5.0 mg/kg (Crude palm kernel olein),
7.0 mg/kg (Crude palm kernel stearin), |
CXS 210-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B210-1999%252FCXS_210e.pdf |
N/A |
| 195 |
Fats and Oils |
Vegetable Fat and Oil |
Angola |
Soap content
|
0.005 %, m/m |
CXS 210-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B210-1999%252FCXS_210e.pdf |
N/A |
| 196 |
Fats and Oils |
Vegetable Fat and Oil |
Angola |
Insoluble impurities
|
0.05 %, m/m |
CXS 210-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B210-1999%252FCXS_210e.pdf |
N/A |
| 197 |
Fats and Oils |
Vegetable Fat and Oil |
Angola |
Volatile Matter at 105 °C
|
0.2 %, m/m |
CXS 210-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B210-1999%252FCXS_210e.pdf |
N/A |
| 198 |
Fats and Oils |
Vegetable Fat and Oil |
Angola |
Color, Odor and Taste
|
-Product shall be characteristic of the designated product.
-It shall be free from foreign and rancid odor and taste. |
CXS 210-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B210-1999%252FCXS_210e.pdf |
N/A |
| 199 |
Fish and Crustaceans |
Crustaceans and other aquatic invertebrates |
Australia |
SPC
|
-Maximum 1000000 CFU/ g (Cooked crustacea)
- Maximum 5000000 CFU/ g (Raw crustacea) |
Australia New Zealand Food Standards Code- Standard 2.2.3 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 200 |
Fish and Crustaceans |
Crustaceans and other aquatic invertebrates |
Australia |
Salmonella
|
-Nil/ 25g (Cooked crustacea)
-Nil/ 25g (Raw crustacea) |
Australia New Zealand Food Standards Code- Standard 2.2.3 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 201 |
Fish and Crustaceans |
Crustaceans and other aquatic invertebrates |
Australia |
Coagulase-positive staphylococci
|
-Maximum 1000 CFU/ g (Cooked crustacea)
-Maximum 1000 CFU/ g (Raw crustacea) |
Australia New Zealand Food Standards Code- Standard 2.2.3 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 202 |
Fish and Crustaceans |
Crustaceans and other aquatic invertebrates |
Australia |
Vitamins and Minerals
|
As per Food Standards Gazette as Amendment No. 154. |
Australia New Zealand Food Standards Code- Standard 2.2.3 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 203 |
Fish and Crustaceans |
Crustaceans and other aquatic invertebrates |
Australia |
Maximum Residues Limit
|
As per Food Standards Gazette as Amendment No. 154. |
Australia New Zealand Food Standards Code- Standard 2.2.3 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 204 |
Fish and Crustaceans |
Crustaceans and other aquatic invertebrates |
Australia |
Vinyl chloride
|
Maximum 0.01 mg/ kg |
Australia New Zealand Food Standards Code- Standard 2.2.3 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 205 |
Fish and Crustaceans |
Crustaceans and other aquatic invertebrates |
Australia |
Tin
|
-Maximum 1.5 mg/kg
-Maximum 250 mg/kg (Canned Food) |
Australia New Zealand Food Standards Code- Standard 2.2.3 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 206 |
Fish and Crustaceans |
Crustaceans and other aquatic invertebrates |
Australia |
Mercury
|
Maximum 1.5 mg/kg |
Australia New Zealand Food Standards Code- Standard 2.2.3 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 207 |
Fish and Crustaceans |
Crustaceans and other aquatic invertebrates |
Australia |
Lead
|
Maximum 2 mg/ kg (Molluscs) |
Australia New Zealand Food Standards Code- Standard 2.2.3 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 208 |
Fish and Crustaceans |
Crustaceans and other aquatic invertebrates |
Australia |
Cadmium
|
Maximum 2 mg/ kg (excluding dredge/bluff oysters and queen scallops) |
Australia New Zealand Food Standards Code- Standard 2.2.3 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 209 |
Fish and Crustaceans |
Crustaceans and other aquatic invertebrates |
Australia |
Arsenic
|
Maximum 2 mg/ kg |
Australia New Zealand Food Standards Code- Standard 2.2.3 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 210 |
Fish and Crustaceans |
Crustaceans and other aquatic invertebrates |
Australia |
4-hexylresorcinol
|
GMP (Uncooked crustacea) |
Australia New Zealand Food Standards Code- Standard 2.2.3 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 211 |
Fish and Crustaceans |
Crustaceans and other aquatic invertebrates |
Australia |
Magnesium carbonates
|
GMP (Uncooked crustacea) |
Australia New Zealand Food Standards Code- Standard 2.2.3 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 212 |
Fish and Crustaceans |
Crustaceans and other aquatic invertebrates |
Australia |
Sodium Carbonates
|
GMP (Uncooked crustacea) |
Australia New Zealand Food Standards Code- Standard 2.2.3 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 213 |
Fish and Crustaceans |
Crustaceans and other aquatic invertebrates |
Australia |
Calcium citrates
|
GMP (Uncooked crustacea) |
Australia New Zealand Food Standards Code- Standard 2.2.3 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 214 |
Fish and Crustaceans |
Crustaceans and other aquatic invertebrates |
Australia |
Ammonium citrates
|
GMP (Uncooked crustacea) |
Australia New Zealand Food Standards Code- Standard 2.2.3 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 215 |
Fish and Crustaceans |
Crustaceans and other aquatic invertebrates |
Australia |
Ammonium citrates
|
GMP (Uncooked crustacea) |
Australia New Zealand Food Standards Code- Standard 2.2.3 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 216 |
Fish and Crustaceans |
Crustaceans and other aquatic invertebrates |
Australia |
Potassium Citrates
|
GMP (Uncooked crustacea) |
Australia New Zealand Food Standards Code- Standard 2.2.3 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 217 |
Fish and Crustaceans |
Crustaceans and other aquatic invertebrates |
Australia |
Sodium Citrates
|
GMP (Uncooked crustacea) |
Australia New Zealand Food Standards Code- Standard 2.2.3 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 218 |
Fish and Crustaceans |
Crustaceans and other aquatic invertebrates |
Australia |
Citric acid
|
GMP (Uncooked crustacea) |
Australia New Zealand Food Standards Code- Standard 2.2.3 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 219 |
Fish and Crustaceans |
Crustaceans and other aquatic invertebrates |
Australia |
Sodium erythorbate
|
GMP (Uncooked crustacea) |
Australia New Zealand Food Standards Code- Standard 2.2.3 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 220 |
Fish and Crustaceans |
Crustaceans and other aquatic invertebrates |
Australia |
Erythorbic acid
|
GMP (Uncooked crustacea) |
Australia New Zealand Food Standards Code- Standard 2.2.3 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 221 |
Fish and Crustaceans |
Crustaceans and other aquatic invertebrates |
Australia |
Potassium ascorbates
|
GMP (Uncooked crustacea) |
Australia New Zealand Food Standards Code- Standard 2.2.3 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 222 |
Fish and Crustaceans |
Crustaceans and other aquatic invertebrates |
Australia |
Calcium ascorbates
|
GMP (Uncooked crustacea) |
Australia New Zealand Food Standards Code- Standard 2.2.3 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 223 |
Fish and Crustaceans |
Crustaceans and other aquatic invertebrates |
Australia |
Sodium ascorbates
|
GMP (Uncooked crustacea) |
Australia New Zealand Food Standards Code- Standard 2.2.3 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 224 |
Fish and Crustaceans |
Crustaceans and other aquatic invertebrates |
Australia |
Ascorbic Acid
|
GMP (Uncooked crustacea) |
Australia New Zealand Food Standards Code- Standard 2.2.3 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 225 |
Fish and Crustaceans |
Crustaceans and other aquatic invertebrates |
Australia |
Potassium sulphites
|
-Maximum 100 mg/ kg (Uncooked crustacea)
-Maximum 30 mg/ kg (Cooked crustacea) |
Australia New Zealand Food Standards Code- Standard 2.2.3 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 226 |
Fish and Crustaceans |
Crustaceans and other aquatic invertebrates |
Australia |
Sodium sulphites
|
-Maximum 100 mg/ kg (Uncooked crustacea)
-Maximum 30 mg/ kg (Cooked crustacea) |
Australia New Zealand Food Standards Code- Standard 2.2.3 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 227 |
Fish and Crustaceans |
Crustaceans and other aquatic invertebrates |
Australia |
Sulphur dioxide
|
-Maximum 100 mg/ kg (Uncooked crustacea)
-Maximum 30 mg/ kg (Cooked crustacea) |
Australia New Zealand Food Standards Code- Standard 2.2. |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 228 |
Food Ingredients |
Wheat Gluten |
Brunei |
Microbiological criteria
|
As per CXG 21-1997 |
CXS 163-1987
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B163-1987%252FCXS_163e.pdf |
CXG 21-1997 Ref Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXG%2B21-1997%252FCXG_021e.pdf |
| 229 |
Food Ingredients |
Wheat Gluten |
Brunei |
Contaminants
|
As per CXS 193-
1995 |
CXS 163-1987
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B163-1987%252FCXS_163e.pdf |
CXS 193-1995
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B193-1995%252FCXS_193e.pdf |
| 230 |
Food Ingredients |
Wheat Gluten |
Brunei |
Food Additives
|
No food additives are permitted in vital and devitalized wheat gluten and in solubilized wheat proteins. |
CXS 163-1987
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B163-1987%252FCXS_163e.pdf |
N/A |
| 231 |
Food Ingredients |
Wheat Gluten |
Brunei |
Crude fibre
|
Max. 1.5 % on a dry weight basis |
CXS 163-1987
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B163-1987%252FCXS_163e.pdf |
N/A |
| 232 |
Food Ingredients |
Wheat Gluten |
Brunei |
Ash
|
The yield of ash on incineration shall not exceed:
- In case of vital and devitalized wheat gluten, 2.0 %
- In case of solubilized wheat proteins, 10 % on a dry weight basis. |
CXS 163-1987
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B163-1987%252FCXS_163e.pdf |
N/A |
| 233 |
Food Ingredients |
Wheat Gluten |
Brunei |
Crude protein (N x 6.25)
|
-In case of vital and devitalized wheat gluten, 80 % or more
-In case of solubilized wheat proteins, 60% or more
-On a dry weight basis excluding added vitamins, minerals, amino acids and optional ingredients as specified in Section 3.3. |
CXS 163-1987
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B163-1987%252FCXS_163e.pdf |
N/A |
| 234 |
Food Ingredients |
Wheat Gluten |
Brunei |
Moisture
|
Max. 10 %, (m/m) |
CXS 163-1987
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B163-1987%252FCXS_163e.pdf |
N/A |
| 235 |
Food Ingredients |
Wheat Gluten |
Brunei |
General requirements
|
Wheat or wheat flour essentially free from other seeds and foreign matter in accordance with Good Manufacturing Practice. |
CXS 163-1987
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B163-1987%252FCXS_163e.pdf |
N/A |
| 236 |
Grains and Cereals Products |
Lentils |
Brunei |
Seed discoloration
|
-Max. 3.0% (Seeds of a similar colour but a different commercial type (except in beans with white seeds))
- Max. 6.0% (Seeds of different colour (other than discoloured seeds))
-Max. 3.0% (Discoloured seeds)
-Max. 10.0% (Discoloured seeds of the same commercial type)
-Max. 20.0% (Beans with green seed and peas with green seeds with slight discolouration of the seed) |
As per CXS 171-1989
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B171-1989%252FCXS_171e.pdf |
N/A |
| 237 |
Grains and Cereals Products |
Lentils |
Brunei |
Defects
|
-Max. 1% (Seeds with serious defects)
-Max. 7.0% of which broken pulses must not exceed 3.0% (Seeds with slight defects and broken pulses) |
As per CXS 171-1989
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B171-1989%252FCXS_171e.pdf |
N/A |
| 238 |
Grains and Cereals Products |
Lentils |
Brunei |
Mycotoxins
|
As per CXS 193-1995 |
As per CXS 171-1989
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B171-1989%252FCXS_171e.pdf |
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B193-1995%252FCXS_193e.pdf |
| 239 |
Grains and Cereals Products |
Lentils |
Brunei |
Pesticide Residues
|
As per the CODEX Pesticide Index |
As per CXS 171-1989
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B171-1989%252FCXS_171e.pdf |
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/codex-texts/dbs/pestres/pesticides/en/ |
| 240 |
Grains and Cereals Products |
Lentils |
Brunei |
Heavy metals
|
Pulses shall be free from heavy metals in amounts which may represent a hazard to health. |
As per CXS 171-1989
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B171-1989%252FCXS_171e.pdf |
N/A |
| 241 |
Grains and Cereals Products |
Lentils |
Brunei |
Toxic or noxious seeds
|
The products covered by the provisions of this Standard shall be free from the following toxic or noxious seeds in amounts which may represent a hazard to human health.
Crotolaria (Crotalaria spp.), Corn cockle (Agrostemma githago L.), Castor bean (Ricinus communis L.), Jimson weed (Datura spp.), and other seeds that are commonly recognized as harmful to health. |
As per CXS 171-1989
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B171-1989%252FCXS_171e.pdf |
N/A |
| 242 |
Grains and Cereals Products |
Lentils |
Brunei |
Extraneous matter
|
Pulses shall have not more than 1% extraneous matter of which not more than 0.25% shall be mineral matter and not more than 0.10% shall be dead insects, fragments or remains of insects, and/or other impurities of animal origin. |
As per CXS 171-1989
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B171-1989%252FCXS_171e.pdf |
N/A |
| 243 |
Grains and Cereals Products |
Lentils |
Brunei |
Moisture Content
|
-15% (Countries with tropical climates or when long-term (more than one crop year) storage is a normal commercial practice.)
-16% (Countries with moderate climates or when other short-term storage is the normal commercial practice.) |
As per CXS 171-1989
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B171-1989%252FCXS_171e.pdf |
N/A |
| 244 |
Grains and Cereals Products |
Lentils |
Brunei |
General Characteristics
|
- Pulses shall be safe and suitable for human consumption.
- Pulses shall be free from abnormal flavour, odours, and living insects.
- Pulses shall be free from filth (impurities of animal origin, including dead insects) in amounts which may represent a hazard to human health. |
As per CXS 171-1989
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B171-1989%252FCXS_171e.pdf |
N/A |
| 245 |
Grains and Cereals Products |
Wheat Flour |
Brunei |
Particle Size
|
98% or more of flour shall pass through a 212 micron (No. 70 sieve) |
CXS 152-1985
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B152-1985%252FCXS_152e.pdf |
N/A |
| 246 |
Grains and Cereals Products |
Wheat Flour |
Brunei |
Nutrients
|
As per CXS 152-1985 |
CXS 152-1985
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B152-1985%252FCXS_152e.pdf |
N/A |
| 247 |
Grains and Cereals Products |
Wheat Flour |
Brunei |
Protein
|
Min. 7.0% on a dry weight basis |
CXS 152-1985
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B152-1985%252FCXS_152e.pdf |
N/A |
| 248 |
Grains and Cereals Products |
Wheat Flour |
Brunei |
Fat acidity
|
-Max. 70 mg per 100 g flour on a dry matter basis expressed as sulphuric acid
-Max. 50 mg of potassium hydroxide shall be required to neutralize the free fatty acids in 100 grammes flour on a dry matter basis |
CXS 152-1985
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B152-1985%252FCXS_152e.pdf |
N/A |
| 249 |
Grains and Cereals Products |
Wheat Flour |
Brunei |
Ash
|
Buyer Preference |
CXS 152-1985
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B152-1985%252FCXS_152e.pdf |
N/A |
| 250 |
Grains and Cereals Products |
Wheat Flour |
Brunei |
Mycotoxins
|
As per CXS 193-1995 |
CXS 152-1985
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B152-1985%252FCXS_152e.pdf |
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B193-1995%252FCXS_193e.pdf |
| 251 |
Grains and Cereals Products |
Wheat Flour |
Brunei |
Pesticide Residues
|
As per the CODEX Pesticide Index |
CXS 152-1985
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B152-1985%252FCXS_152e.pdf |
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/codex-texts/dbs/pestres/pesticides/en/ |
| 252 |
Grains and Cereals Products |
Wheat Flour |
Brunei |
Heavy metals
|
Wheat flour shall be free from heavy metals in amounts which may represent a hazard to human health |
CXS 152-1985
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B152-1985%252FCXS_152e.pdf |
N/A |
| 253 |
Grains and Cereals Products |
Wheat Flour |
Brunei |
Food Additives
|
As per CXS 192-1995
(Food category 02.1.3) |
CXS 152-1985
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B152-1985%252FCXS_152e.pdf |
CXS 192-1995
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B192-1995%252FCXS_192e.pdf |
| 254 |
Grains and Cereals Products |
Wheat Flour |
Brunei |
Proteolytic enzyme from Aspergillus oryzae
|
GMP |
CXS 152-1985
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B152-1985%252FCXS_152e.pdf |
N/A |
| 255 |
Grains and Cereals Products |
Wheat Flour |
Brunei |
Fungal amylase from Aspergillus oryzae
|
GMP |
CXS 152-1985
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B152-1985%252FCXS_152e.pdf |
N/A |
| 256 |
Grains and Cereals Products |
Wheat Flour |
Brunei |
Food Additives
|
As per CXS 192-1995
(Food category 02.1.3) |
CXS 152-1985
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B152-1985%252FCXS_152e.pdf |
CXS 192-1995
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B192-1995%252FCXS_192e.pdf |
| 257 |
Grains and Cereals Products |
Wheat Flour |
Brunei |
Moisture Content
|
Max. m/m 15.5% |
CXS 152-1985
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B152-1985%252FCXS_152e.pdf |
Lower moisture limits should be required for certain destinations in relation to the climate, duration of transport and storage. |
| 258 |
Grains and Cereals Products |
Wheat Flour |
Brunei |
General Characteristics
|
-Wheat flour and any added ingredients shall be safe and suitable for human consumption.
- Wheat flour shall be free from abnormal flavours, odours, and living insects.
- Wheat flour shall be free from filth (impurities of animal origin, including dead insects) in amounts which may represent a hazard to human health. |
CXS 152-1985
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B152-1985%252FCXS_152e.pdf |
N/A |
| 259 |
Fats and Oils |
Animal Fat and Oil |
Brunei |
Microbiological criteria
|
As per CXG 21-1997 |
CXS 211-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B211-1999%252FCXS_211e.pdf |
CXG 21-1997 Ref Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXG%2B21-1997%252FCXG_021e.pdf |
| 260 |
Fats and Oils |
Animal Fat and Oil |
Brunei |
Pesticide Residues
|
As per the CODEX Pesticide Index |
CXS 211-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B211-1999%252FCXS_211e.pdf |
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/codex-texts/dbs/pestres/pesticides/en/ |
| 261 |
Fats and Oils |
Animal Fat and Oil |
Brunei |
Food Additives
|
As per CXS 192-1995
(Food category 02.1.3) |
CXS 211-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B211-1999%252FCXS_211e.pdf |
CXS 192-1995
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B192-1995%252FCXS_192e.pdf |
| 262 |
Fats and Oils |
Animal Fat and Oil |
Brunei |
Contaminants
|
As per CXS 193-1995 |
CXS 211-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B211-1999%252FCXS_211e.pdf |
CXS 193-1995
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B193-1995%252FCXS_193e.pdf |
| 263 |
Fats and Oils |
Animal Fat and Oil |
Brunei |
Unsaponifiable matter (g/kg)
|
≤10 (Lard)
≤12 (Premier jus)
≤10 (Rendered pork fat)
≤12 (Edible tallow) |
CXS 211-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B211-1999%252FCXS_211e.pdf |
N/A |
| 264 |
Fats and Oils |
Animal Fat and Oil |
Brunei |
Iodine value (Wijs)
|
55-65 (Lard)
60-72 (Premier jus)
36-47 (Rendered pork fat)
40-53 (Edible tallow) |
CXS 211-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B211-1999%252FCXS_211e.pdf |
N/A |
| 265 |
Fats and Oils |
Animal Fat and Oil |
Brunei |
Saponification value (mg KOH/g fat)
|
192-203 (Lard)
192-203 (Premier jus)
190-200 (Rendered pork fat)
190-202 (Edible tallow) |
CXS 211-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B211-1999%252FCXS_211e.pdf |
N/A |
| 266 |
Fats and Oils |
Animal Fat and Oil |
Brunei |
Titre (°C)
|
32-45 (Lard)
32-45 (Premier jus)
42.5-47 (Rendered pork fat)
40-49 (Edible tallow) |
CXS 211-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B211-1999%252FCXS_211e.pdf |
N/A |
| 267 |
Fats and Oils |
Animal Fat and Oil |
Brunei |
Refractive index (N D 40ºC)
|
1.448-1.460 (Lard)
1.448-1.461 (Premier jus)
1.448-1.460 (Rendered pork fat)
1.448-1.460 (Edible tallow) |
CXS 211-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B211-1999%252FCXS_211e.pdf |
N/A |
| 268 |
Fats and Oils |
Animal Fat and Oil |
Brunei |
Relative density (40ºC/water at 20ºC)
|
0.896-0.904 (Lard)
0.894-0.906 (Premier jus)
0.893-0.904 (Rendered pork fat)
0.894-0.904 (Edible tallow) |
CXS 211-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B211-1999%252FCXS_211e.pdf |
N/A |
| 269 |
Fats and Oils |
Animal Fat and Oil |
Brunei |
GLC ranges of fatty acid composition (expressed as percentages)
|
As per the CXS 211-1999, Table 1 |
CXS 211-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B211-1999%252FCXS_211e.pdf |
N/A |
| 270 |
Fats and Oils |
Animal Fat and Oil |
Brunei |
Peroxide value
|
Max. up to 10 milliequivalents active oxygen/kg fat |
CXS 211-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B211-1999%252FCXS_211e.pdf |
N/A |
| 271 |
Fats and Oils |
Animal Fat and Oil |
Brunei |
Acid value
|
Max.1.3 mg KOH/g fat = ffa max 0.65 % (Lard)
Max.2.0 mg KOH/g fat = ffa max 1.00 % (Premier jus)
Max.2.5 mg KOH/g fat = ffa max 1.25 % (Rendered pork fat)
Max.2.5 mg KOH/g fat = ffa max 1.25 % (Edible tallow) |
CXS 211-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B211-1999%252FCXS_211e.pdf |
N/A |
| 272 |
Fats and Oils |
Animal Fat and Oil |
Brunei |
Copper
|
Max.0.4 mg/kg |
CXS 211-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B211-1999%252FCXS_211e.pdf |
N/A |
| 273 |
Fats and Oils |
Animal Fat and Oil |
Brunei |
Iron
|
Max. 1.5 mg/kg |
CXS 211-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B211-1999%252FCXS_211e.pdf |
N/A |
| 274 |
Fats and Oils |
Animal Fat and Oil |
Brunei |
Sodium soap content
|
Nil (Lard)
Nil (Premier jus)
Max.0.005 % (Rendered pork fat)
Max.0.005 % (Edible tallow) |
CXS 211-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B211-1999%252FCXS_211e.pdf |
N/A |
| 275 |
Fats and Oils |
Animal Fat and Oil |
Brunei |
Insoluble impurities
|
Max. 0.05 % |
CXS 211-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B211-1999%252FCXS_211e.pdf |
N/A |
| 276 |
Fats and Oils |
Animal Fat and Oil |
Brunei |
Volatile Matter at 105 °C
|
Max.0.3 % |
CXS 211-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B211-1999%252FCXS_211e.pdf |
N/A |
| 277 |
Fats and Oils |
Animal Fat and Oil |
Brunei |
Odour and taste
|
Characteristic and free from foreign and rancid odour and taste. |
CXS 211-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B211-1999%252FCXS_211e.pdf |
N/A |
| 278 |
Fats and Oils |
Vegetable Fat and Oil |
Brunei |
Microbiological criteria
|
As per CXG 21-1997 |
CXS 210-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B210-1999%252FCXS_210e.pdf |
CXG 21-1997 Ref Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXG%2B21-1997%252FCXG_021e.pdf |
| 279 |
Fats and Oils |
Vegetable Fat and Oil |
Brunei |
Pesticide Residues
|
As per the CODEX Pesticide Index |
CXS 210-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B210-1999%252FCXS_210e.pdf |
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/codex-texts/dbs/pestres/pesticides/en/ |
| 280 |
Fats and Oils |
Vegetable Fat and Oil |
Brunei |
Contaminants
|
As per CXS 193-1995 |
CXS 210-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B210-1999%252FCXS_210e.pdf |
CXS 193-1995
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B193-1995%252FCXS_193e.pdf |
| 281 |
Fats and Oils |
Vegetable Fat and Oil |
Brunei |
Flavorings
|
As per CXG 66-2008 |
CXS 210-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B210-1999%252FCXS_210e.pdf |
CXG 66-2008
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXG%2B66-2008%252Fcxg_066e.pdf |
| 282 |
Fats and Oils |
Vegetable Fat and Oil |
Brunei |
Food Additives
|
As per CXS 192-1995
(Food category 02.1.2) |
CXS 210-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B210-1999%252FCXS_210e.pdf |
CXS 192-1995
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B192-1995%252FCXS_192e.pdf |
| 283 |
Fats and Oils |
Vegetable Fat and Oil |
Brunei |
Fatty acid composition by GC (expressed as percentage of total fatty acids)
|
As per CXS 210-1999
(see Section 3.1 of the standard) Table.1.0 |
CXS 210-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B210-1999%252FCXS_210e.pdf |
N/A |
| 284 |
Fats and Oils |
Vegetable Fat and Oil |
Brunei |
Slip point
|
Between 21 °C to 26 °C (Palm kernel olein)
Between 31 °C to 34 °C (Palm kernel stearin)
Max. 24 °C (Palm olein)
Min. 44 °C (Palm stearin)
Max. 19.5 °C (Palm superolein) |
CXS 210-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B210-1999%252FCXS_210e.pdf |
N/A |
| 285 |
Fats and Oils |
Vegetable Fat and Oil |
Brunei |
Peroxide value
|
Up to 10 milliequivalents of active oxygen/kg oil (Refined oils)
Up to 15 milliequivalents of active oxygen/kg oil (Cold pressed and virgin oils) |
CXS 210-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B210-1999%252FCXS_210e.pdf |
N/A |
| 286 |
Fats and Oils |
Animal Fat and Oil |
Brunei |
Colour
|
-White when solid (Rendered pork fat)
-White to cream (Lard)
-Creamy white to pale yellow (Premier jus)
-Off white to pale yellow (Edible tallow) |
CXS 210-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B210-1999%252FCXS_210e.pdf |
N/A |
| 287 |
Fats and Oils |
Vegetable Fat and Oil |
Brunei |
Free Fatty Acid
|
5.0 % (as palmitic acid) [Virgin palm oil]
4.0 % (as lauric acid) [Crude palm kernel oil]
0.3 % (as oleic acid) [Refined rice bran oil] |
CXS 210-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B210-1999%252FCXS_210e.pdf |
N/A |
| 288 |
Fats and Oils |
Vegetable Fat and Oil |
Brunei |
Acid value
|
0.6 mg KOH/g oil (Refined oils)
4.0 mg KOH/g oil [Cold pressed and virgin oils (except crude palm kernel oil and virgin palm oil)] |
CXS 210-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B210-1999%252FCXS_210e.pdf |
N/A |
| 289 |
Fats and Oils |
Vegetable Fat and Oil |
Brunei |
Copper
|
0.1 mg/kg (Refined oils)
0.2 0.4 mg/kg (Virgin oils) |
CXS 210-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B210-1999%252FCXS_210e.pdf |
N/A |
| 290 |
Fats and Oils |
Vegetable Fat and Oil |
Brunei |
Iron
|
1.5 mg/kg (Refined oils)
5.0 mg/kg (Virgin oils)
5.0 mg/kg (Crude palm kernel olein)
7.0 mg/kg (Crude palm kernel stearin) |
CXS 210-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B210-1999%252FCXS_210e.pdf |
N/A |
| 291 |
Fats and Oils |
Vegetable Fat and Oil |
Brunei |
Soap content
|
0.005 %, m/m |
CXS 210-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B210-1999%252FCXS_210e.pdf |
N/A |
| 292 |
Fats and Oils |
Vegetable Fat and Oil |
Brunei |
Insoluble impurities
|
0.05 %, m/m |
CXS 210-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B210-1999%252FCXS_210e.pdf |
N/A |
| 293 |
Fats and Oils |
Vegetable Fat and Oil |
Brunei |
Volatile Matter at 105 °C
|
0.2 %, m/m |
CXS 210-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B210-1999%252FCXS_210e.pdf |
N/A |
| 294 |
Fats and Oils |
Vegetable Fat and Oil |
Brunei |
Color, Odor and Taste
|
-Product shall be characteristic of the designated product
-It shall be free from foreign and rancid odor and taste. |
CXS 210-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B210-1999%252FCXS_210e.pdf |
N/A |
| 295 |
Animal origin products |
Egg and Egg Products |
Australia |
Vitamin-C
|
As per Food Standards Gazette as Amendment No. 154. |
Australia New Zealand Food Standards Code- Standard 2.2.2 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 296 |
Animal origin products |
Egg and Egg Products |
Australia |
Microbiological criteria
|
As per Food Standards Gazette as Amendment No. 154. |
Australia New Zealand Food Standards Code- Standard 2.2.2 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 297 |
Animal origin products |
Egg and Egg Products |
Australia |
Maximum Residues Limit
|
As per Food Standards Gazette as Amendment No. 154. |
Australia New Zealand Food Standards Code- Standard 2.2.2 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 298 |
Animal origin products |
Egg and Egg Products |
Australia |
Food Additives
|
As per Food Standards Gazette as Amendment No. 154. |
Australia New Zealand Food Standards Code- Standard 2.2.2 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 299 |
Animal origin products |
Egg and Egg Products |
Australia |
Vinyl chloride
|
Maximum 0.01 mg/ kg |
Australia New Zealand Food Standards Code- Standard 2.2.2 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 300 |
Animal origin products |
Egg and Egg Products |
Australia |
Polychlorinated biphenyls, total
|
Maximum 0.2 mg/ kg |
Australia New Zealand Food Standards Code- Standard 2.2.2 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 301 |
Animal origin products |
Egg and Egg Products |
Australia |
Bleaching, washing and peeling agents
|
As per Food Standards Gazette as Amendment No. 154. (Section 1.3.3—9) |
Australia New Zealand Food Standards Code- Standard 2.2.2 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 302 |
Fish and Crustaceans |
Fish and Fish products |
Australia |
Vitamins and Minerals
|
As per Food Standards Gazette as Amendment No. 154. |
Australia New Zealand Food Standards Code- Standard 2.2.3 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 303 |
Fish and Crustaceans |
Fish and Fish products |
Australia |
Microbiological criteria
|
As per Food Standards Gazette as Amendment No. 154 |
Australia New Zealand Food Standards Code- Standard 2.2.3 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 304 |
Fish and Crustaceans |
Fish and Fish products |
Australia |
Maximum Residues Limit
|
As per Food Standards Gazette as Amendment No. 154. |
Australia New Zealand Food Standards Code- Standard 2.2.3 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 305 |
Fish and Crustaceans |
Fish and Fish products |
Australia |
Histamine
|
Maximum 200 mg/ kg |
Australia New Zealand Food Standards Code- Standard 2.2.3 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 306 |
Fish and Crustaceans |
Fish and Fish products |
Australia |
Vinyl chloride
|
Maximum 0.01 mg/ kg |
Australia New Zealand Food Standards Code- Standard 2.2.3 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 307 |
Fish and Crustaceans |
Fish and Fish products |
Australia |
Polychlorinated biphenyls, total
|
Maximum 0.5 mg/ kg |
Australia New Zealand Food Standards Code- Standard 2.2.3 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 308 |
Fish and Crustaceans |
Fish and Fish products |
Australia |
Mercury
|
Maximum 1.5 mg/kg |
Australia New Zealand Food Standards Code- Standard 2.2.3 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 309 |
Fish and Crustaceans |
Fish and Fish products |
Australia |
Lead
|
Maximum 0.5 mg/ kg |
Australia New Zealand Food Standards Code- Standard 2.2.3 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 310 |
Fish and Crustaceans |
Fish and Fish products |
Australia |
Arsenic
|
Maximum 2 mg/ kg |
Australia New Zealand Food Standards Code- Standard 2.2.3 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 311 |
Fish and Crustaceans |
Fish and Fish products |
Australia |
Salt
|
Maximum 0.1 mg/ kg |
Australia New Zealand Food Standards Code- Standard 2.2.3 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 312 |
Fish and Crustaceans |
Fish and Fish products |
Australia |
Salt
|
Maximum 0.1 mg/ kg |
Australia New Zealand Food Standards Code- Standard 2.2.3 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 313 |
Fish and Crustaceans |
Fish and Fish products |
Australia |
Triphosphates
|
Limited by GMP (Frozen fish) |
Australia New Zealand Food Standards Code- Standard 2.2.3 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 314 |
Fish and Crustaceans |
Fish and Fish products |
Australia |
Pyrophosphates
|
Limited by GMP (Frozen fish) |
Australia New Zealand Food Standards Code- Standard 2.2.3 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 315 |
Fish and Crustaceans |
Fish and Fish products |
Australia |
Calcium phosphates
|
Limited by GMP (Frozen fish) |
Australia New Zealand Food Standards Code- Standard 2.2.3 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 316 |
Fish and Crustaceans |
Fish and Fish products |
Australia |
Potassium Phosphates
|
Limited by GMP (Frozen fish) |
Australia New Zealand Food Standards Code- Standard 2.2.3 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 317 |
Fish and Crustaceans |
Fish and Fish products |
Australia |
Sodium Phosphates
|
Limited by GMP (Frozen fish) |
Australia New Zealand Food Standards Code- Standard 2.2.3 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 318 |
Fish and Crustaceans |
Fish and Fish products |
Australia |
Sodium erythorbate
|
Maximum 400mg/ kg (Frozen fish) |
Australia New Zealand Food Standards Code- Standard 2.2.3 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 319 |
Fish and Crustaceans |
Fish and Fish products |
Australia |
Erythorbic acid
|
Maximum 400mg/ kg (Frozen fish) |
Australia New Zealand Food Standards Code- Standard 2.2.3 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 320 |
Fish and Crustaceans |
Fish and Fish products |
Australia |
Potassium ascorbates
|
Maximum 400mg/ kg (Frozen fish) |
Australia New Zealand Food Standards Code- Standard 2.2.3 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 321 |
Fish and Crustaceans |
Fish and Fish products |
Australia |
Calcium ascorbates
|
Maximum 400mg/ kg (Frozen fish) |
Australia New Zealand Food Standards Code- Standard 2.2.3 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 322 |
Fish and Crustaceans |
Fish and Fish products |
Australia |
Sodium ascorbates
|
Maximum 400mg/ kg (Frozen fish) |
Australia New Zealand Food Standards Code- Standard 2.2.3 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 323 |
Fish and Crustaceans |
Fish and Fish products |
Australia |
Ascorbic Acid
|
Maximum 400mg/ kg (Frozen fish) |
Australia New Zealand Food Standards Code- Standard 2.2.3 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 324 |
Fats and Oils |
Edible Oil |
Australia |
Microbiological criteria
|
As per Food Standards Gazette as Amendment No. 154. |
Australia New Zealand Food Standards Code- Standard 2.4.1 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 325 |
Fats and Oils |
Edible Oil |
Australia |
Maximum Residues Limit
|
As per Food Standards Gazette as Amendment No. 154. |
Australia New Zealand Food Standards Code- Standard 2.4.1 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 326 |
Fats and Oils |
Edible Oil |
Australia |
Contaminants and Toxins
|
As per Food Standards Gazette as Amendment No. 154. |
Australia New Zealand Food Standards Code- Standard 2.4.1 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 327 |
Fats and Oils |
Edible Oil |
Australia |
Butylated hydroxytoluene (BHT)
|
Maximum 100mg/ kg |
Australia New Zealand Food Standards Code- Standard 2.4.1 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 328 |
Fats and Oils |
Edible Oil |
Australia |
Butylated Hydroxyanisole
|
Maximum 200mg/ kg |
Australia New Zealand Food Standards Code- Standard 2.4.1 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 329 |
Fats and Oils |
Edible Oil |
Australia |
Tertiary butylhydroquinone
|
Maximum 200mg/ kg |
Australia New Zealand Food Standards Code- Standard 2.4.1 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 330 |
Fats and Oils |
Edible Oil |
Australia |
Dodecyl gallate
|
Maximum 100mg/ kg |
Australia New Zealand Food Standards Code- Standard 2.4.1 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 331 |
Fats and Oils |
Edible Oil |
Australia |
Octyl gallate
|
Maximum 100mg/ kg |
Australia New Zealand Food Standards Code- Standard 2.4.1 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 332 |
Fats and Oils |
Edible Oil |
Australia |
Propyl gallate
|
Maximum 100mg/ kg |
Australia New Zealand Food Standards Code- Standard 2.4.1 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 333 |
Fats and Oils |
Edible Oil |
Australia |
Synthetic delta-tocopherol
|
Limited by GMP |
Australia New Zealand Food Standards Code- Standard 2.4.1 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 334 |
Fats and Oils |
Edible Oil |
Australia |
Synthetic gamma-tocopherol
|
Limited by GMP |
Australia New Zealand Food Standards Code- Standard 2.4.1 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 335 |
Fats and Oils |
Edible Oil |
Australia |
Tocopherols concentrate, mixed
|
Limited by GMP |
Australia New Zealand Food Standards Code- Standard 2.4.1 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 336 |
Fats and Oils |
Edible Oil |
Australia |
Tocopherol, d-alpha-, concentrate
|
Limited by GMP |
Australia New Zealand Food Standards Code- Standard 2.4.1 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 337 |
Fats and Oils |
Edible Oil |
Australia |
Ascorbyl Palmitate
|
Limited by GMP |
Australia New Zealand Food Standards Code- Standard 2.4.1 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 338 |
Fats and Oils |
Edible Oil |
Australia |
Annatto extracts
|
Maximum 20 mg/ kg |
Australia New Zealand Food Standards Code- Standard 2.4.1 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 339 |
Fats and Oils |
Edible Oil |
Australia |
Erucic acid content
|
Maximum 20000 mg/ kg |
Australia New Zealand Food Standards Code- Standard 2.4.1 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 340 |
Fats and Oils |
Edible Oil |
Australia |
Vitamin-E
|
-Sunflower oil and safflower oil—7.0 mg (70%)
-Other edible oils containing no more than 28% total *saturated fatty acids and trans fatty acids—3.0 mg (30%) |
Australia New Zealand Food Standards Code- Standard 2.4.1 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 341 |
Fats and Oils |
Edible Oil |
Australia |
Vitamin D
|
1.0 μg (10%) [maximum percentage RDI claim] |
Australia New Zealand Food Standards Code- Standard 2.4.1 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 342 |
Fats and Oils |
Edible Oil |
Australia |
Vitamin-A
|
110 μg (15%) [maximum percentage RDI claim] |
Australia New Zealand Food Standards Code- Standard 2.4.1 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 343 |
Fats and Oils |
Edible Oil |
Australia |
General requirements
|
-A food that is sold as an edible oil must be edible oil
-A representation that a portion of food is a particular kind of edible oil is taken to be a representation that it is an edible oil |
Australia New Zealand Food Standards Code- Standard 2.4.1 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 344 |
Beverages and Drinks |
Fruit Juice |
Australia |
Microbiological criteria
|
As per Food Standards Gazette as Amendment No. 154. |
Australia New Zealand Food Standards Code- Standard 2.6.1 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 345 |
Beverages and Drinks |
Fruit Juice |
Australia |
Maximum Residues Limit
|
As per Food Standards Gazette as Amendment No. 154. |
Australia New Zealand Food Standards Code- Standard 2.6.1 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 346 |
Beverages and Drinks |
Fruit Juice |
Australia |
Contaminants and Toxins
|
As per Food Standards Gazette as Amendment No. 154. |
Australia New Zealand Food Standards Code- Standard 2.6.1 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 347 |
Beverages and Drinks |
Fruit Juice |
Australia |
Food Additives
|
As per Food Standards Gazette as Amendment No. 154. |
Australia New Zealand Food Standards Code- Standard 2.6.1 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 348 |
Beverages and Drinks |
Fruit Juice |
Australia |
Hydrocyanic acid, total
|
Maximum 5 mg/kg |
Australia New Zealand Food Standards Code- Standard 2.6.1 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 349 |
Beverages and Drinks |
Fruit Juice |
Australia |
Dimethyl dicarbonate
|
Maximum 250 mg/kg |
Australia New Zealand Food Standards Code- Standard 2.6.1 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 350 |
Beverages and Drinks |
Fruit Juice |
Australia |
Vitamin-A
|
-Mango juice—800 μg (1.1 times) [maximum percentage RDI claim]
-Pawpaw juice—300 μg (40%) [maximum percentage RDI claim]
-Other juice—200 μg (25%) [maximum percentage RDI claim] |
Australia New Zealand Food Standards Code- Standard 2.6.1 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 351 |
Beverages and Drinks |
Fruit Juice |
Australia |
Vitamin-C
|
-Blackcurrant juice—500 mg (12.5 times) [maximum percentage RDI claim]
-Guava juice—400 mg (10 times) [maximum percentage RDI claim]
-Other juice—120 mg (3 times) [maximum percentage RDI claim] |
Australia New Zealand Food Standards Code- Standard 2.6.1 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 352 |
Beverages and Drinks |
Fruit Juice |
Australia |
Folate
|
100 μg (50%) [maximum percentage RDI claim] |
Australia New Zealand Food Standards Code- Standard 2.6.1 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 353 |
Beverages and Drinks |
Fruit Juice |
Australia |
Calcium
|
200 mg (25%) [maximum percentage RDI claim] |
Australia New Zealand Food Standards Code- Standard 2.6.1 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 354 |
Beverages and Drinks |
Fruit Juice |
Australia |
Sugar content
|
Maximum 40 g/kg |
Australia New Zealand Food Standards Code- Standard 2.6.1 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 355 |
Beverages and Drinks |
Fruit Juice |
Australia |
General Characteristics
|
A food that is sold as fruit juice or as the juice of a specified fruit or fruits must be fruit juice or a blend of fruit juices |
Australia New Zealand Food Standards Code- Standard 2.6.1 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 356 |
Spices and Condiments |
Coriander Seeds |
Australia |
Vitamins and Minerals
|
As per Food Standards Gazette as Amendment No. 154. |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
N/A |
| 357 |
Spices and Condiments |
Coriander Seeds |
Australia |
Microbiological criteria
|
As per Food Standards Gazette as Amendment No. 154. |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
N/A |
| 358 |
Spices and Condiments |
Coriander Seeds |
Australia |
Maximum Residues Limit
|
As per Food Standards Gazette as Amendment No. 154. |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
N/A |
| 359 |
Spices and Condiments |
Coriander Seeds |
Australia |
Contaminants and Toxins
|
As per Food Standards Gazette as Amendment No. 154. |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
N/A |
| 360 |
Spices and Condiments |
Coriander Seeds |
Australia |
Food Additives
|
As per Food Standards Gazette as Amendment No. 154. |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
N/A |
| 361 |
Beverages and Drinks |
Coffee |
Australia |
Vitamins and Minerals
|
As per Food Standards Gazette as Amendment No. 154. |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
N/A |
| 362 |
Spices and Condiments |
Cumin seed |
Australia |
Microbiological criteria
|
As per Food Standards Gazette as Amendment No. 154. |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
N/A |
| 363 |
Beverages and Drinks |
Coffee |
Australia |
Maximum Residues Limit
|
As per Food Standards Gazette as Amendment No. 154. |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
N/A |
| 364 |
Spices and Condiments |
Cumin seed |
Australia |
Contaminants and Toxins
|
As per Food Standards Gazette as Amendment No. 154. |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
N/A |
| 365 |
Spices and Condiments |
Cumin seed |
Australia |
Food Additives
|
As per Food Standards Gazette as Amendment No. 154. |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
N/A |
| 366 |
Beverages and Drinks |
Coffee |
Australia |
Vitamins and Minerals
|
As per Food Standards Gazette as Amendment No. 154. |
Australia New Zealand Food Standards Code- Standard 2.10.4 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 367 |
Beverages and Drinks |
Coffee |
Australia |
Microbiological criteria
|
As per Food Standards Gazette as Amendment No. 154. |
Australia New Zealand Food Standards Code- Standard 2.10.4 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 368 |
Beverages and Drinks |
Coffee |
Australia |
Maximum Residues Limit
|
As per Food Standards Gazette as Amendment No. 154. |
Australia New Zealand Food Standards Code- Standard 2.10.4 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 369 |
Beverages and Drinks |
Coffee |
Australia |
Contaminants and Toxins
|
As per Food Standards Gazette as Amendment No. 154. |
Australia New Zealand Food Standards Code- Standard 2.10.4 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 370 |
Beverages and Drinks |
Coffee |
Australia |
Food Additives
|
As per Food Standards Gazette as Amendment No. 154. |
Australia New Zealand Food Standards Code- Standard 2.10.4 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 371 |
Beverages and Drinks |
Coffee |
Australia |
Anhydrous caffeine
|
-Maximum 1 g/kg (decaffeinated coffee)
-Maximum 3 g/kg decaffeinated instant coffee or ‘decaffeinated soluble coffee) |
Australia New Zealand Food Standards Code- Standard 2.10.4 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 372 |
Beverages and Drinks |
Tea |
Australia |
Vitamins and Minerals
|
As per Food Standards Gazette as Amendment No. 154. |
Australia New Zealand Food Standards Code- Standard 2.10.4 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 373 |
Beverages and Drinks |
Tea |
Australia |
Microbiological criteria
|
As per Food Standards Gazette as Amendment No. 154. |
Australia New Zealand Food Standards Code- Standard 2.10.4 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 374 |
Beverages and Drinks |
Tea |
Australia |
Maximum Residues Limit
|
As per Food Standards Gazette as Amendment No. 154. |
Australia New Zealand Food Standards Code- Standard 2.10.4 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 375 |
Beverages and Drinks |
Tea |
Australia |
Contaminants and Toxins
|
As per Food Standards Gazette as Amendment No. 154. |
Australia New Zealand Food Standards Code- Standard 2.10.4 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 376 |
Beverages and Drinks |
Tea |
Australia |
Food Additives
|
As per Food Standards Gazette as Amendment No. 154. |
Australia New Zealand Food Standards Code- Standard 2.10.4 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 377 |
Beverages and Drinks |
Tea |
Australia |
Anhydrous caffeine
|
Anhydrous caffeine -Maximum 3 g/kg (decaffeinated instant tea’ or ‘decaffeinated soluble tea)
-Maximum 4 g/kg (decaffeinated tea) |
Australia New Zealand Food Standards Code- Standard 2.10.4 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 378 |
Fruits and Vegetable-Based Products |
Jam |
Australia |
Vitamins and Minerals
|
As per Food Standards Gazette as Amendment No. 154. |
Australia New Zealand Food Standards Code- Standard 2.3.2 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 379 |
Fruits and Vegetable-Based Products |
Jam |
Australia |
Microbiological criteria
|
As per Food Standards Gazette as Amendment No. 154. |
Australia New Zealand Food Standards Code- Standard 2.3.2 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 380 |
Fruits and Vegetable-Based Products |
Jam |
Australia |
Maximum Residues Limit
|
As per Food Standards Gazette as Amendment No. 154. |
Australia New Zealand Food Standards Code- Standard 2.3.2 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 381 |
Fruits and Vegetable-Based Products |
Jam |
Australia |
Contaminants and Toxins
|
As per Food Standards Gazette as Amendment No. 154. |
Australia New Zealand Food Standards Code- Standard 2.3.2 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 382 |
Fruits and Vegetable-Based Products |
Jam |
Australia |
Potassium sulphites
|
Maximum 285 mg/ kg |
Australia New Zealand Food Standards Code- Standard 2.3.2 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 383 |
Fruits and Vegetable-Based Products |
Jam |
Australia |
Sodium sulphites
|
Maximum 285 mg/ kg |
Australia New Zealand Food Standards Code- Standard 2.3.2 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 384 |
Fruits and Vegetable-Based Products |
Jam |
Australia |
Sulphur dioxide
|
Maximum 285 mg/ kg |
Australia New Zealand Food Standards Code- Standard 2.3.2 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 385 |
Fruits and Vegetable-Based Products |
Jam |
Australia |
Calcium benzoates
|
Maximum 1000 mg/ kg |
Australia New Zealand Food Standards Code- Standard 2.3.2 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 386 |
Fruits and Vegetable-Based Products |
Jam |
Australia |
Potassium benzoates
|
Maximum 1000 mg/ kg |
Australia New Zealand Food Standards Code- Standard 2.3.2 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 387 |
Fruits and Vegetable-Based Products |
Jam |
Australia |
Sodium benzoates
|
Maximum 1000 mg/ kg |
Australia New Zealand Food Standards Code- Standard 2.3.2 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 388 |
Fruits and Vegetable-Based Products |
Jam |
Australia |
Benzoic acid
|
Maximum 1000 mg/ kg |
Australia New Zealand Food Standards Code- Standard 2.3.2 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 389 |
Fruits and Vegetable-Based Products |
Jam |
Australia |
Calcium sorbates
|
Maximum 1000 mg/ kg |
Australia New Zealand Food Standards Code- Standard 2.3.2 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 390 |
Fruits and Vegetable-Based Products |
Jam |
Australia |
Potassium sorbates
|
Maximum 1000 mg/ kg |
Australia New Zealand Food Standards Code- Standard 2.3.2 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 391 |
Fruits and Vegetable-Based Products |
Jam |
Australia |
Sodium sorbate
|
Maximum 1000 mg/ kg |
Australia New Zealand Food Standards Code- Standard 2.3.2 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 392 |
Fruits and Vegetable-Based Products |
Jam |
Australia |
Sorbic acid
|
Maximum 1000 mg/ kg |
Australia New Zealand Food Standards Code- Standard 2.3.2 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 393 |
Fruits and Vegetable-Based Products |
Jam |
Australia |
Aspartame-acesulphame salt
|
Maximum 6800 mg/ kg |
Australia New Zealand Food Standards Code- Standard 2.3.2 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 394 |
Fruits and Vegetable-Based Products |
Jam |
Australia |
Alitame
|
Maximum 300 mg/ kg |
Australia New Zealand Food Standards Code- Standard 2.3.2 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 395 |
Fruits and Vegetable-Based Products |
Jam |
Australia |
Saccharin
|
Maximum 1500 mg/ kg |
Australia New Zealand Food Standards Code- Standard 2.3.2 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 396 |
Fruits and Vegetable-Based Products |
Jam |
Australia |
Cyclamates
|
Maximum 1000 mg/ kg |
Australia New Zealand Food Standards Code- Standard 2.3.2 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 397 |
Fruits and Vegetable-Based Products |
Jam |
Australia |
Acesulphame potassium
|
Maximum 3000 mg/ kg |
Australia New Zealand Food Standards Code- Standard 2.3.2 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 398 |
Fruits and Vegetable-Based Products |
Jam |
Australia |
Calcium propionate
|
Limited by GMP |
Australia New Zealand Food Standards Code- Standard 2.3.2 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 399 |
Fruits and Vegetable-Based Products |
Jam |
Australia |
Sodium propionate
|
Limited by GMP |
Australia New Zealand Food Standards Code- Standard 2.3.2 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 400 |
Fruits and Vegetable-Based Products |
Jam |
Australia |
Amaranth
|
Maximum 290 mg/ kg |
Australia New Zealand Food Standards Code- Standard 2.3.2 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 401 |
Fruits and Vegetable-Based Products |
Jam |
Australia |
Fruits contents
|
Minimum 400 g/kg |
Australia New Zealand Food Standards Code- Standard 2.3.2 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 402 |
Fruits and Vegetable-Based Products |
Jam |
Australia |
Water-soluble solids
|
Minimum 650 g/kg |
Australia New Zealand Food Standards Code- Standard 2.3.2 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 403 |
Candy and Gum-Based Products |
Chewing Gum |
Australia |
Vitamins and Minerals
|
As per Food Standards Gazette as Amendment No. 154. |
Australia New Zealand Food Standards Code- Standard 2.10.3 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 404 |
Candy and Gum-Based Products |
Chewing Gum |
Australia |
Microbiological criteria
|
As per Food Standards Gazette as Amendment No. 154. |
Australia New Zealand Food Standards Code- Standard 2.10.3 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 405 |
Candy and Gum-Based Products |
Chewing Gum |
Australia |
Maximum Residues Limit
|
As per Food Standards Gazette as Amendment No. 154. |
Australia New Zealand Food Standards Code- Standard 2.10.3 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 406 |
Candy and Gum-Based Products |
Chewing Gum |
Australia |
Contaminants and Toxins
|
As per Food Standards Gazette as Amendment No. 154. |
Australia New Zealand Food Standards Code- Standard 2.10.3 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 407 |
Candy and Gum-Based Products |
Chewing Gum |
Australia |
Cyclamates
|
Maximum 20000 mg/ kg |
Australia New Zealand Food Standards Code- Standard 2.10.3 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 408 |
Candy and Gum-Based Products |
Chewing Gum |
Australia |
Butylated hydroxytoluene (BHT)
|
Maximum 200 mg/ kg |
Australia New Zealand Food Standards Code- Standard 2.10 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 409 |
Candy and Gum-Based Products |
Chewing Gum |
Australia |
Butylated Hydroxyanisole
|
Maximum 200 mg/ kg |
Australia New Zealand Food Standards Code- Standard 2.10.3 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 410 |
Candy and Gum-Based Products |
Chewing Gum |
Australia |
Ascorbyl Palmitate
|
GMP |
Australia New Zealand Food Standards Code- Standard 2.10.3 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 411 |
Candy and Gum-Based Products |
Chewing Gum |
Australia |
Propyl gallate
|
Maximum 200 mg/ kg |
Australia New Zealand Food Standards Code- Standard 2.10.3 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 412 |
Candy and Gum-Based Products |
Chewing Gum |
Australia |
Fermentable carbohydrates
|
Maximum 0.2% or less |
Australia New Zealand Food Standards Code- Standard 2.10.3 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 413 |
Candy and Gum-Based Products |
Chewing Gum |
Australia |
Fermentable carbohydrates
|
Maximum 0.2% or less |
Australia New Zealand Food Standards Code- Standard 2.10.3 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 414 |
Candy and Gum-Based Products |
Chewing Gum |
Australia |
Mono-, di- and oligosaccharides
|
Maximum 0.2% or less |
Australia New Zealand Food Standards Code- Standard 2.10.3 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 415 |
Candy and Gum-Based Products |
Chewing Gum |
Australia |
Dextrins
|
Maximum 0.2% or less |
Australia New Zealand Food Standards Code- Standard 2.10.3 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 416 |
Candy and Gum-Based Products |
Chewing Gum |
Australia |
Starch
|
Maximum 0.2% or less |
Australia New Zealand Food Standards Code- Standard 2.10.3 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 417 |
Candy and Gum-Based Products |
Chewing Gum |
Australia |
pH
|
Minimum 5.7 |
Australia New Zealand Food Standards Code- Standard 2.10.3 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 418 |
Candy and Gum-Based Products |
Chewing Gum |
Australia |
Calcium
|
-Minimum 80 mg (10% RDI) of releasable calcium per serve
-Maximum 200 mg (25% RDI) of releasable calcium per serve |
Australia New Zealand Food Standards Code- Standard 2.10.3 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 419 |
Candy and Gum-Based Products |
Chewing Gum |
Australia |
Residual sugars
|
Maximum 0.2% |
Australia New Zealand Food Standards Code- Standard 2.10.3 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 420 |
Milk and Milk Based Product |
Dried milk, milk powder, cream powder |
Australia |
Maximum Residues Limit
|
As per Food Standards Gazette as Amendment No. 154. |
Australia New Zealand Food Standards Code – Standard 2.5.7 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 421 |
Milk and Milk Based Product |
Dried milk, milk powder, cream powder |
Australia |
Contaminants and Toxins
|
As per Food Standards Gazette as Amendment No. 154. |
Australia New Zealand Food Standards Code – Standard 2.5.7 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 422 |
Milk and Milk Based Product |
Dried milk, milk powder, cream powder |
Australia |
Calcium
|
400 mg (50%) [Maximum claim per reference quantity (maximum percentage RDI claim)] |
Australia New Zealand Food Standards Code – Standard 2.5.7 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 423 |
Milk and Milk Based Product |
Dried milk, milk powder, cream powder |
Australia |
Vitamin D
|
2.5 μg (25%) [Maximum claim per reference quantity (maximum percentage RDI claim)] |
Australia New Zealand Food Standards Code – Standard 2.5.7 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 424 |
Milk and Milk Based Product |
Dried milk, milk powder, cream powder |
Australia |
Riboflavin
|
0.4 mg (25%) [Maximum claim per reference quantity (maximum percentage RDI claim)] |
Australia New Zealand Food Standards Code – Standard 2.5.7 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 425 |
Milk and Milk Based Product |
Dried milk, milk powder, cream powder |
Australia |
Vitamin-A
|
110 μg (15%) [Maximum claim per reference quantity (maximum percentage RDI claim)] |
Australia New Zealand Food Standards Code – Standard 2.5.7 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 426 |
Milk and Milk Based Product |
Dried milk, milk powder, cream powder |
Australia |
Maximum Residues Limit
|
As per Australia New Zealand Food Standards Code. See also section 1.1.1—3. |
Australia New Zealand Food Standards Code – Standard 2.5.7 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 427 |
Milk and Milk Based Product |
Dried milk, milk powder, cream powder |
Australia |
Vinyl chloride
|
Maximum 0.01 2 mg/ kg |
Australia New Zealand Food Standards Code – Standard 2.5.7 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 428 |
Milk and Milk Based Product |
Dried milk, milk powder, cream powder |
Australia |
Polychlorinated biphenyls, total
|
Maximum 0.2 mg/ kg |
Australia New Zealand Food Standards Code – Standard 2.5.7 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 429 |
Milk and Milk Based Product |
Dried milk, milk powder, cream powder |
Australia |
Salmonella
|
Nil/ 25g |
Australia New Zealand Food Standards Code – Standard 2.5. |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 430 |
Milk and Milk Based Product |
Dried milk, milk powder, cream powder |
Australia |
Salmonella
|
Nil/ 25g |
Australia New Zealand Food Standards Code – Standard 2.5. |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 431 |
Milk and Milk Based Product |
Dried milk, milk powder, cream powder |
Australia |
Potassium aluminum silicate
|
GMP |
Australia New Zealand Food Standards Code – Standard 2.5.7 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 432 |
Milk and Milk Based Product |
Dried milk, milk powder, cream powder |
Australia |
Bone phosphate
|
Maximum 1 000 mg/ kg |
Australia New Zealand Food Standards Code – Standard 2.5.7 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 433 |
Milk and Milk Based Product |
Dried milk, milk powder, cream powder |
Australia |
Magnesium Oxide
|
Maximum 10 000 mg/ kg |
Australia New Zealand Food Standards Code – Standard 2.5.7 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 434 |
Milk and Milk Based Product |
Dried milk, milk powder, cream powder |
Australia |
Polyoxyethylene (40) stearate
|
GMP |
Australia New Zealand Food Standards Code – Standard 2.5.7 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 435 |
Milk and Milk Based Product |
Dried milk, milk powder, cream powder |
Australia |
Magnesium phosphates
|
Maximum 10 000 mg/ kg |
Australia New Zealand Food Standards Code – Standard 2.5.7 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 436 |
Milk and Milk Based Product |
Dried milk, milk powder, cream powder |
Australia |
Butylated Hydroxyanisole
|
Maximum 100 mg/ kg |
Australia New Zealand Food Standards Code – Standard 2.5.7 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 437 |
Milk and Milk Based Product |
Dried milk, milk powder, cream powder |
Australia |
Ascorbyl Palmitate
|
Maximum 5000 mg/ kg |
Australia New Zealand Food Standards Code – Standard 2.5.7 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 438 |
Milk and Milk Based Product |
Dried milk, milk powder, cream powder |
Australia |
Colouring agent
|
GMP |
Australia New Zealand Food Standards Code – Standard 2.5.7 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 439 |
Milk and Milk Based Product |
Dried milk, milk powder, cream powder |
Australia |
Water, %, m/m
|
Minimum 5 |
Australia New Zealand Food Standards Code – Standard 2.5.7 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 440 |
Milk and Milk Based Product |
Dried milk, milk powder, cream powder |
Australia |
Solids non-fat, %, m/m
|
Minimum 34 |
Australia New Zealand Food Standards Code – Standard 2.5.7 |
Ref. Link:
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 441 |
Milk and Milk Based Product |
Dried milk, milk powder, cream powder |
Australia |
Milkfat, %, m/m
|
Minimum 26 |
Australia New Zealand Food Standards Code – Standard 2.5.7 |
Ref. Link: https://www.foodstandards.gov.au/food-standards-code/legislation |
| 442 |
Milk and Milk Based Product |
Butter |
Australia |
Maximum Residues Limit
|
As per Food Standards Gazette as Amendment No. 154. |
Australia New Zealand Food Standards Code – Standard 2.5.5 |
Ref. Link: https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 443 |
Milk and Milk Based Product |
Butter |
Australia |
Contaminants and Toxins
|
As per Food Standards Gazette as Amendment No. 154. |
Australia New Zealand Food Standards Code – Standard 2.5.5 |
Ref. Link: https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 444 |
Milk and Milk Based Product |
Butter |
Australia |
SPC
|
Maximum 500000 CFU/ g |
Australia New Zealand Food Standards Code – Standard 2.5.5 |
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 445 |
Milk and Milk Based Product |
Butter |
Australia |
Salmonella
|
Nil/ 25g |
Australia New Zealand Food Standards Code – Standard 2.5.5 |
Ref. Link: https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 446 |
Milk and Milk Based Product |
Butter |
Australia |
E. coli
|
Maximum 9 CFU/ g |
Australia New Zealand Food Standards Code – Standard 2.5.5 |
Ref. Link: https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 447 |
Milk and Milk Based Product |
Butter |
Australia |
Coliform
|
Maximum 100 CFU/ g |
Australia New Zealand Food Standards Code – Standard 2.5.5 |
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 448 |
Milk and Milk Based Product |
Butter |
Australia |
Coagulase-positive staphylococci
|
Maximum 100 CFU/ g |
Australia New Zealand Food Standards Code – Standard 2.5.5 |
Ref. Link: https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 449 |
Milk and Milk Based Product |
Butter |
Australia |
Campylobacter
|
Nil/ 25 g |
Australia New Zealand Food Standards Code – Standard 2.5.5 |
Ref. Link: https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 450 |
Milk and Milk Based Product |
Butter |
Australia |
Vitamin D
|
1.0 μg (10%) [Maximum claim per reference quantity (maximum percentage RDI claim)] |
Australia New Zealand Food Standards Code – Standard 2.5.5 |
Ref. Link: https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 451 |
Milk and Milk Based Product |
Butter |
Australia |
Vitamin-A
|
110 μg (15%) [Maximum claim per reference quantity (maximum percentage RDI claim)] |
Australia New Zealand Food Standards Code – Standard 2.5.5 |
Ref. Link: https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 452 |
Milk and Milk Based Product |
Butter |
Australia |
Potassium Chloride
|
GMP |
Australia New Zealand Food Standards Code – Standard 2.5.5 |
Ref. Link: https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 453 |
Milk and Milk Based Product |
Butter |
Australia |
Carotenal, b-apo-8’-, methyl or ethyl esters
|
GMP |
Australia New Zealand Food Standards Code – Standard 2.5.5 |
Ref. Link: https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 454 |
Milk and Milk Based Product |
Butter |
Australia |
Carotenal, b-apo-8’-
|
GMP |
Australia New Zealand Food Standards Code – Standard 2.5.5 |
Ref. Link: https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 455 |
Milk and Milk Based Product |
Butter |
Australia |
Annatto extracts
|
Maximum 20 mg/ kg |
Australia New Zealand Food Standards Code – Standard 2.5.5 |
Ref. Link: https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 456 |
Milk and Milk Based Product |
Butter |
Australia |
Carotenes
|
GMP |
Australia New Zealand Food Standards Code – Standard 2.5.5 |
https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 457 |
Milk and Milk Based Product |
Butter |
Australia |
Milkfat, %, m/m
|
Minimum 80.0 |
Australia New Zealand Food Standards Code – Standard 2.5.5 |
Ref. Link: https://www.foodstandards.gov.au/sites/default/files/food-standards-code/changes/gazette/Documents/Amendment%20No.%20154%20WEB%20version.pdf |
| 458 |
Spices and Condiments |
Chili Pepper and Paprika |
Samoa |
Microbiological criteria
|
As per CXG 21-1997 |
CXS 353-2022 Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B353-2022%252FCXS_353e.pdf |
CXG 21-1997
Ref Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXG%2B21-1997%252FCXG_021e.pdf |
| 459 |
Spices and Condiments |
Chili Pepper and Paprika |
Samoa |
Pesticide Residues
|
As per the CODEX Pesticide Index |
CXS 353-2022 Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B353-2022%252FCXS_353e.pdf |
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/codex-texts/dbs/pestres/pesticides/en/ |
| 460 |
Spices and Condiments |
Chili Pepper and Paprika |
Samoa |
Contaminants
|
As per CXS 193-1995 |
CXS 353-2022 Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B353-2022%252FCXS_353e.pdf |
CXS 193-1995
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B193-1995%252FCXS_193e.pdf |
| 461 |
Spices and Condiments |
Chili Pepper and Paprika |
Samoa |
Food Additives
|
As per CXS 192-1995 |
CXS 353-2022 Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B353-2022%252FCXS_353e.pdf |
CXS 192-1995
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B192-1995%252FCXS_192e.pdf |
| 462 |
Spices and Condiments |
Chili Pepper and Paprika |
Samoa |
Classification (Optional)
|
The classification of dried chilli peppers and paprika is optional.
In accordance with the chemical and physical requirements in Annex I, whole or ground paprika and hot paprika may be classified into the following classes:
a) extra class
b) class I/grade I
c) class II/grade II |
CXS 353-2022
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B353-2022%252FCXS_353e.pdf |
N/A |
| 463 |
Spices and Condiments |
Chili Pepper and Paprika |
Samoa |
Live insects count
|
-Nil/100 g (Chilli peppers: whole, Crushed/cracked/broken/flakes, Ground/powder)
- Nil/100 g (Paprika: whole, Crushed/cracked/broken/flakes, Ground/powder) |
CXS 353-2022 Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B353-2022%252FCXS_353e.pdf |
N/A |
| 464 |
Spices and Condiments |
Chili Pepper and Paprika |
Samoa |
Foreign Matter
|
-Max.0.5, %, w/w (Chilli peppers: whole)
-N/A (Chilli peppers: Crushed/cracked/broken/flakes, Ground/powder)
-Max. 0.5, %, w/w (Paprika: whole)
-N/A (Paprika: Crushed/cracked/broken/flakes, Ground/powder) |
CXS 353-2022 Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B353-2022%252FCXS_353e.pdf |
N/A |
| 465 |
Milk and Milk Based Product |
Milk and cream (Solid) |
Kuwait |
Solubility index (ml)
|
Max 1.0 (Whole milk powder, partially skimmed milk powder, Skimmed Milk powder) |
GSO CODEX STAN 207 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 466 |
Spices and Condiments |
Chili Pepper and Paprika |
Samoa |
Foreign Matter
|
-Max.0.5, %, w/w (Chilli peppers: whole)
-N/A (Chilli peppers: Crushed/cracked/broken/flakes, Ground/powder)
-Max. 0.5, %, w/w (Paprika: whole)
-N/A (Paprika: Crushed/cracked/broken/flakes, Ground/powder) |
CXS 353-2022 Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B353-2022%252FCXS_353e.pdf |
N/A |
| 467 |
Milk and Milk Based Product |
Milk and cream (Solid) |
Kuwait |
Scorched Particles
|
Max. Disc B (Whole milk powder, partially skimmed milk powder, Skimmed Milk powder) |
GSO CODEX STAN 207 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 468 |
Spices and Condiments |
Chili Pepper and Paprika |
Samoa |
Extraneous matter
|
-Max. 1, %, w/w (Chilli peppers: whole)
-N/A (Chilli peppers: Crushed/cracked/broken/flakes, Ground/powder)
-Max. 1, %, w/w (Paprika: whole)
-N/A (Paprika: Crushed/cracked/broken/flakes, Ground/powder) |
CXS 353-2022 Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B353-2022%252FCXS_353e.pdf |
N/A |
| 469 |
Spices and Condiments |
Chili Pepper and Paprika |
Samoa |
Insect damage Max., %, w/w
|
-N/A (Chilli peppers: whole, Crushed/cracked/broken/flakes, Ground/powder)
-N/A (Paprika: whole, Crushed/cracked/broken/flakes, Ground/powder) |
CXS 353-2022 Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B353-2022%252FCXS_353e.pdf |
N/A |
| 470 |
Spices and Condiments |
Chili Pepper and Paprika |
Samoa |
Mold damage
|
-Max. 3, %, w/w (Chilli peppers: whole)
-N/A (Chilli peppers: Crushed/cracked/broken/flakes)
- Max. 20, %, w/w (Chilli peppers: Ground/powder)
-N/A (Paprika: whole, Crushed/cracked/broken/flakes, Ground/powder) |
CXS 353-2022 Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B353-2022%252FCXS_353e.pdf |
N/A |
| 471 |
Spices and Condiments |
Chili Pepper and Paprika |
Samoa |
Mammalian excreta or/and other excreta
|
-Max. 1 mg/kg (Chilli peppers: whole)
-N/A (Chilli peppers: Crushed/cracked/broken/flakes, Ground/powder)
-Max. 1 mg/kg (Paprika: Whole)
-N/A (Paprika: Crushed/cracked/broken/flakes, Ground/powder) |
CXS 353-2022 Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B353-2022%252FCXS_353e.pdf |
N/A |
| 472 |
Spices and Condiments |
Chili Pepper and Paprika |
Samoa |
Colour value ASTA Colour units (Min.)
|
N/A (Chilli peppers: whole, Crushed/cracked/broken/flakes, Ground/powder)
120 (Paprika: Whole)
100 (Paprika: Crushed/cracked/broken/flakes)
80 (Paprika: Ground/powder) |
CXS 353-2022
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B353-2022%252FCXS_353e.pdf |
N/A |
| 473 |
Spices and Condiments |
Chili Pepper and Paprika |
Samoa |
Pungency Scoville heat units
|
≥900 (Chilli peppers: whole, Crushed/cracked/broken/flakes, Ground/powder)
≤ 480 (Paprika: Whole, Crushed/cracked/broken |
CXS 353-2022 Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B353-2022%252FCXS_353e.pdf |
CXS 353-2022
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B353-2022%252FCXS_353e.pdf |
| 474 |
Spices and Condiments |
Chili Pepper and Paprika |
Samoa |
Acid-insoluble ash on dry basis
|
-Max. 1.6 %, w/w (Chilli peppers: whole, Crushed/cracked/broken/flakes, Ground/powder)
-Max. 1.6 %, w/w (Paprika: whole, Crushed/cracked/broken/flakes, Ground/powder) |
CXS 353-2022 Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B353-2022%252FCXS_353e.pdf |
N/A |
| 475 |
Spices and Condiments |
Chili Pepper and Paprika |
Samoa |
Total ash on dry basis
|
-Max. 10 %, w/w (Chilli peppers: whole, Crushed/cracked/broken/flakes, Ground/powder)
-Max. 10 %, w/w (Paprika: whole, Crushed/cracked/broken/flakes, Ground/powder) |
CXS 353-2022 Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B353-2022%252FCXS_353e.pdf |
N/A |
| 476 |
Spices and Condiments |
Chili Pepper and Paprika |
Samoa |
Total ash on dry basis
|
-Max. 10 %, w/w (Chilli peppers: whole, Crushed/cracked/broken/flakes, Ground/powder)
-Max. 10 %, w/w (Paprika: whole, Crushed/cracked/broken/flakes, Ground/powder) |
CXS 353-2022 Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B353-2022%252FCXS_353e.pdf |
N/A |
| 477 |
Spices and Condiments |
Chili Pepper and Paprika |
Samoa |
Moisture
|
-Max. 11, %, w/w (Chilli peppers: whole, Crushed/cracked/broken/flakes, Ground/powder)
-Max. 11, %, w/w (Paprika: whole, Crushed/cracked/broken/flakes, Ground/powder) |
CXS 353-2022 Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B353-2022%252FCXS_353e.pdf |
N/A |
| 478 |
Spices and Condiments |
Chili Pepper and Paprika |
Samoa |
Odour, Flavour and Colour
|
-The product shall have a characteristic odour, flavour and colour which can vary depending on geo-climatic factors/conditions and shall be free from any foreign odour, flavour or colour especially from rancidity and mustiness
-The product shall be free from any adulteration. |
CXS 353-2022 Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B353-2022%252FCXS_353e.pdf |
N/A |
| 479 |
Spices and Condiments |
Cumin seed |
Samoa |
Microbiological criteria
|
As per CXG 21-1997 |
CXS 327-2017
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B327-2017%252FCXS_327e.pdf |
CXG 21-1997
Ref Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXG%2B21-1997%252FCXG_021e.pdf |
| 480 |
Spices and Condiments |
Cumin seed |
Samoa |
Pesticide Residues
|
As per the CODEX Pesticide Index |
CXS 327-2017
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B327-2017%252FCXS_327e.pdf |
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/codex-texts/dbs/pestres/pesticides/en/ |
| 481 |
Spices and Condiments |
Cumin seed |
Samoa |
Contaminants
|
As per CXS 193-1995 |
CXS 327-2017
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B327-2017%252FCXS_327e.pdf |
CXS 193-1995
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B193-1995%252FCXS_193e.pdf |
| 482 |
Spices and Condiments |
Cumin seed |
Samoa |
Food Additives
|
As per CXS 192-1995 |
CXS 327-2017
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B327-2017%252FCXS_327e.pdf |
CXS 192-1995
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B192-1995%252FCXS_192e.pdf |
| 483 |
Spices and Condiments |
Cumin seed |
Samoa |
Volatile oils, ml/100 g (dry basis), minimum
|
2.0 (Grade I), 1.5 (Grade II), 1.5 (Grade III) [Whole and cracked cumin]
1.3 [Ground cumin] |
CXS 327-2017
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B327-2017%252FCXS_327e.pdf |
N/A |
| 484 |
Spices and Condiments |
Cumin seed |
Samoa |
Acid-insoluble ash, % mass fraction (dry basis), maximum
|
1.5 (Grade I), 3.0 (Grade II), 4.0 (Grade III) [Whole and cracked cumin]
1.5 [Ground cumin] |
CXS 327-2017
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B327-2017%252FCXS_327e.pdf |
N/A |
| 485 |
Spices and Condiments |
Cumin seed |
Samoa |
Total Ash, % Mass Fraction (Dry Basis), Maximum
|
8.5 (Grade I), 10.0 (Grade II), 12.0 (Grade III) [Whole and cracked cumin]
9.5 [Ground cumin] |
CXS 327-2017
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B327-2017%252FCXS_327e.pdf |
N/A |
| 486 |
Spices and Condiments |
Cumin seed |
Samoa |
Moisture Content
|
Max. 10 % |
CXS 327-2017
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B327-2017%252FCXS_327e.pdf |
N/A |
| 487 |
Spices and Condiments |
Cumin seed |
Samoa |
Mammalian excreta (mg/kg)
|
1.0 (Grade I), 1.0 (Grade II), 1.0 (Grade III) |
CXS 327-2017
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B327-2017%252FCXS_327e.pdf |
N/A |
| 488 |
Spices and Condiments |
Cumin seed |
Samoa |
Live insects
|
0 (Grade I), 0 (Grade II), 0 (Grade III) |
CXS 327-2017
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B327-2017%252FCXS_327e.pdf |
N/A |
| 489 |
Spices and Condiments |
Cumin seed |
Samoa |
Insect-damaged matter, d maximum, % mass fraction
|
0.5 (Grade I), 1.0 (Grade II), 1.0 (Grade III) |
CXS 327-2017
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B327-2017%252FCXS_327e.pdf |
N/A |
| 490 |
Spices and Condiments |
Cumin seed |
Samoa |
Dead insects, insect fragments, rodent contamination max % mass fraction
|
0.1 (Grade I), 0.5 (Grade II), 0.5 (Grade III) |
CXS 327-2017
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B327-2017%252FCXS_327e.pdf |
N/A |
| 491 |
Spices and Condiments |
Cumin seed |
Samoa |
Proportion of damaged/defective fruits, c maximum, % mass fraction
|
5.0 (Grade I), 5.0 (Grade II), 5.0 (Grade III) |
CXS 327-2017
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B327-2017%252FCXS_327e.pdf |
N/A |
| 492 |
Spices and Condiments |
Cumin seed |
Samoa |
Mould visible, maximum, % mass fraction
|
1.0 (Grade I), 1.0 (Grade II), 1.0 (Grade III) |
CXS 327-2017
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B327-2017%252FCXS_327e.pdf |
N/A |
| 493 |
Spices and Condiments |
Cumin seed |
Samoa |
Foreign matter content, maximum, % mass fraction
|
0.1 (Grade I), 0.5 (Grade II), 0.5 (Grade III) |
CXS 327-2017
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B327-2017%252FCXS_327e.pdf |
N/A |
| 494 |
Spices and Condiments |
Cumin seed |
Samoa |
Extraneous vegetable matter content, maximum, % mass fraction
|
1 (Grade I), 2 (Grade II), 3 (Grade III) |
CXS 327-2017
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B327-2017%252FCXS_327e.pdf |
N/A |
| 495 |
Spices and Condiments |
Cumin seed |
Samoa |
Odour, Flavour and Colour
|
-Cumin shall have a characteristic aroma and flavour which can vary depending on geo-climatic factors/conditions.
-Cumin shall be free from any foreign odour or flavour and especially from mustiness.
-Cumin shall have a characteristic colour varying from light grey to dark brown. |
CXS 327-2017
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B327-2017%252FCXS_327e.pdf |
N/A |
| 496 |
Milk and Milk Based Product |
Milk and cream |
Samoa |
Solubility index (ml)
|
-Max 1.0 (Whole milk powder)
-Max 1.0 (Partially skimmed milk powder)
-Max 1.0 (Skimmed Milk powder) |
CXS 207:1999/ ICS - 67.100
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B207-1999%252FCXS_207e.pdf |
N/A |
| 497 |
Milk and Milk Based Product |
Milk and cream |
Samoa |
Scorched Particles
|
-Max Disc B (Whole milk powder)
-Max Disc B (Partially skimmed milk powder)
-Max Disc B (Skimmed Milk powder) |
CXS 207:1999/ ICS - 67.100
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B207-1999%252FCXS_207e.pdf |
N/A |
| 498 |
Milk and Milk Based Product |
Milk and cream |
Samoa |
Titratable Acidity
|
-Max. 18.0 (Whole milk powder)
-Max .18.0 (Partially skimmed milk powder)
-Max .18.0 (Skimmed Milk powder) |
CXS 207:1999/ ICS - 67.100
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B207-1999%252FCXS_207e.pdf |
N/A |
| 499 |
Milk and Milk Based Product |
Milk and cream |
Samoa |
Microbiological criteria
|
The products should comply with any microbiological criteria established in accordance with the Principles and Guidelines for the Establishment and Application of Microbiological Criteria Related to Foods (CXG 21-1997). |
CXS 207:1999/ ICS - 67.100
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B207-1999%252FCXS_207e.pdf |
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXG%2B21-1997%252FCXG_021e.pdf |
| 500 |
Milk and Milk Based Product |
Milk and cream |
Samoa |
Contaminants
|
Maximum Levels for contaminants and toxins specified for milk by the General Standard for Contaminants and Toxins in Food and Feed (CXS 193-1995) and with the maximum residue limits for veterinary drug residues and pesticides established for milk by the CAC. |
CXS 207:1999/ ICS - 67.100
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B207-1999%252FCXS_207e.pdf |
CXS 193-1995
Ref. link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B193-1995%252FCXS_193e.pdf |
| 501 |
Milk and Milk Based Product |
Milk and cream |
Samoa |
Butylated Hydroxyanisole
|
Max. 100 mg/kg |
CXS 207:1999/ ICS - 67.100
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B207-1999%252FCXS_207e.pdf |
N/A |
| 502 |
Milk and Milk Based Product |
Milk and cream |
Samoa |
Ascorbyl Palmitate
|
Max. 500 g/kg expressed as ascorbic acid |
CXS 207:1999/ ICS - 67.100
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B207-1999%252FCXS_207e.pdf |
N/A |
| 503 |
Milk and Milk Based Product |
Milk and cream |
Samoa |
Sodium Ascorbate
|
Max. 500 g/kg expressed as ascorbic acid |
CXS 207:1999/ ICS - 67.100
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B207-1999%252FCXS_207e.pdf |
N/A |
| 504 |
Milk and Milk Based Product |
Milk and cream |
Samoa |
Ascorbic Acid
|
Max. 500 g/kg expressed as ascorbic acid |
CXS 207:1999/ ICS - 67.100
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B207-1999%252FCXS_207e.pdf |
N/A |
| 505 |
Milk and Milk Based Product |
Milk and cream |
Samoa |
Sodium aluminium silicate
|
Max. 265 mg/kg, expressed as Aluminium |
CXS 207:1999/ ICS - 67.100
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B207-1999%252FCXS_207e.pdf |
N/A |
| 506 |
Milk and Milk Based Product |
Milk and cream |
Samoa |
Magnesium silicates
|
Max. 10000 mg/kg singly or in combination |
CXS 207:1999/ ICS - 67.100
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B207-1999%252FCXS_207e.pdf |
N/A |
| 507 |
Milk and Milk Based Product |
Milk and cream |
Samoa |
Calcium Silicate
|
Max. 10000 mg/kg singly or in combination |
CXS 207:1999/ ICS - 67.100
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B207-1999%252FCXS_207e.pdf |
N/A |
| 508 |
Milk and Milk Based Product |
Milk and cream |
Samoa |
Silicon Dioxide, Amorphous
|
Max. 10000 mg/kg singly or in combination |
CXS 207:1999/ ICS - 67.100
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B207-1999%252FCXS_207e.pdf |
N/A |
| 509 |
Milk and Milk Based Product |
Milk and cream |
Samoa |
Magnesium Oxide
|
Max. 10000 mg/kg singly or in combination |
CXS 207:1999/ ICS - 67.100
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B207-1999%252FCXS_207e.pdf |
N/A |
| 510 |
Milk and Milk Based Product |
Milk and cream |
Samoa |
Magnesium Carbonate
|
Max. 10000 mg/kg singly or in combination |
CXS 207:1999/ ICS - 67.100
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B207-1999%252FCXS_207e.pdf |
N/A |
| 511 |
Milk and Milk Based Product |
Milk and cream |
Samoa |
Trimagnesium phosphate
|
Max. 10000 mg/kg singly or in combination |
CXS 207:1999/ ICS - 67.100
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B207-1999%252FCXS_207e.pdf |
N/A |
| 512 |
Milk and Milk Based Product |
Milk and cream |
Samoa |
Tricalcium Phosphate
|
Max. 10000 mg/kg singly or in combination |
CXS 207:1999/ ICS - 67.100
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B207-1999%252FCXS_207e.pdf |
N/A |
| 513 |
Milk and Milk Based Product |
Milk and cream |
Samoa |
Calcium Carbonate
|
Max. 10000 mg/kg singly or in combination |
CXS 207:1999/ ICS - 67.100
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B207-1999%252FCXS_207e.pdf |
N/A |
| 514 |
Milk and Milk Based Product |
Milk and cream |
Samoa |
Mono- and diglycerides of fatty acids
|
Max. 2500 mg/kg |
CXS 207:1999/ ICS - 67.100
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B207-1999%252FCXS_207e.pdf |
N/A |
| 515 |
Milk and Milk Based Product |
Milk and cream |
Samoa |
Lecithins
|
Limited by GMP |
CXS 207:1999/ ICS - 67.100
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B207-1999%252FCXS_207e.pdf |
N/A |
| 516 |
Milk and Milk Based Product |
Milk and cream |
Samoa |
Potassium Carbonates
|
Max. 5000 mg/kg singly or in combination, expressed as anhydrous substances |
CXS 207:1999/ ICS - 67.100
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B207-1999%252FCXS_207e.pdf |
N/A |
| 517 |
Milk and Milk Based Product |
Milk and cream |
Samoa |
Sodium Carbonates
|
Max. 5000 mg/kg singly or in combination, expressed as anhydrous substances |
CXS 207:1999/ ICS - 67.100
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B207-1999%252FCXS_207e.pdf |
N/A |
| 518 |
Milk and Milk Based Product |
Milk and cream |
Samoa |
Polyphosphates
|
Max. 5000 mg/kg singly or in combination, expressed as anhydrous substances |
CXS 207:1999/ ICS - 67.100
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B207-1999%252FCXS_207e.pdf |
N/A |
| 519 |
Milk and Milk Based Product |
Milk and cream |
Samoa |
Triphosphates
|
Max. 5000 mg/kg singly or in combination, expressed as anhydrous substances |
CXS 207:1999/ ICS - 67.100
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B207-1999%252FCXS_207e.pdf |
N/A |
| 520 |
Milk and Milk Based Product |
Milk and cream |
Samoa |
Diphosphates
|
Max. 5000 mg/kg singly or in combination, expressed as anhydrous substances |
CXS 207:1999/ ICS - 67.100
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B207-1999%252FCXS_207e.pdf |
N/A |
| 521 |
Milk and Milk Based Product |
Milk and cream |
Samoa |
Potassium Phosphates
|
Max. 5000 mg/kg singly or in combination, expressed as anhydrous substances |
CXS 207:1999/ ICS - 67.100
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B207-1999%252FCXS_207e.pdf |
N/A |
| 522 |
Milk and Milk Based Product |
Milk and cream |
Samoa |
Sodium Phosphates
|
Max. 5000 mg/kg singly or in combination, expressed as anhydrous substances |
CXS 207:1999/ ICS - 67.100
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B207-1999%252FCXS_207e.pdf |
N/A |
| 523 |
Milk and Milk Based Product |
Milk and cream |
Samoa |
Calcium Chloride
|
Limited by GMP |
CXS 207:1999/ ICS - 67.100
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B207-1999%252FCXS_207e.pdf |
N/A |
| 524 |
Milk and Milk Based Product |
Milk and cream |
Samoa |
Potassium Chloride
|
Limited by GMP |
CXS 207:1999/ ICS - 67.100
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B207-1999%252FCXS_207e.pdf |
N/A |
| 525 |
Milk and Milk Based Product |
Milk and cream |
Samoa |
Potassium Citrates
|
Max. 5000mg/kg singly or in combination, expressed as anhydrous substances |
CXS 207:1999/ ICS - 67.100
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B207-1999%252FCXS_207e.pdf |
N/A |
| 526 |
Milk and Milk Based Product |
Milk and cream |
Samoa |
Sodium Citrates
|
Max. 5000 mg/kg singly or in combination, expressed as anhydrous substances |
CXS 207:1999/ ICS - 67.100
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B207-1999%252FCXS_207e.pdf |
N/A |
| 527 |
Milk and Milk Based Product |
Milk and cream |
Samoa |
Milk Protein in Milk solids-not-fat
|
-Min. 34%, m/m (Cream powder)
-Min. 34%, m/m (Whole milk powder)
-Min. 34%, m/m (Partly skimmed milk powder)
-Min. 34%, m/m (Skimmed milk powder) |
CXS 207:1999/ ICS - 67.100
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B207-1999%252FCXS_207e.pdf |
N/A |
| 528 |
Milk and Milk Based Product |
Milk and cream |
Samoa |
Water
|
-Max. 5%, m/m (Cream powder)
-Max. 5%, m/m (Whole milk powder)
-Max. 5%, m/m (Skimmed milk powder)
-Max. 5%, m/m (Partly skimmed milk powder) |
CXS 207:1999/ ICS - 67.100
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B207-1999%252FCXS_207e.pdf |
The water content does not include water of crystallization of the lactose; the milk solids-not-fat content includes water of crystallization of the lactose |
| 529 |
Milk and Milk Based Product |
Milk and cream |
Samoa |
Milkfat
|
-Min. 42%, m/m (Cream powder)
-Min. 26% and Max. 42%, m/m (Whole milk powder)
-Min. 1.5% and Max. 26%, m/m (Partly skimmed milk powder)
-Max. 1.5%, m/m (Skimmed milk powder) |
CXS 207:1999/ ICS - 67.100
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B207-1999%252FCXS_207e.pdf |
N/A |
| 530 |
Processed Food |
Molasses |
Canada |
Preservatives
|
As per Canadian Food and Drug Regulation |
C.R.C., c. 870
Ref. Link: https://faolex.fao.org/docs/pdf/can83314.pdf |
Ref. Link:
https://www.canada.ca/en/health-canada/services/food-nutrition/food-safety/food-additives/lists-permitted/11-preservatives.html |
| 531 |
Processed Food |
Molasses |
Canada |
Microbiological criteria
|
As per Canadian Food and Drug Regulation |
C.R.C., c. 870
Ref. Link:
https://faolex.fao.org/docs/pdf/can83314.pdf |
Ref. Link:
https://www.canada.ca/en/health-canada/programs/consultation-proposed-regulations-amending-certain-regulations-concerning-food-additives-compositional-standards-microbiological-criteria-methods-analysis-food/draft-table-microbiological-criteria-food.html |
| 532 |
Processed Food |
Molasses |
Canada |
Contaminants
|
As per Canadian Food and Drug Regulation |
C.R.C., c. 870
Ref. Link:
https://faolex.fao.org/docs/pdf/can83314.pdf |
Ref. Link:
https://www.canada.ca/en/health-canada/services/food-nutrition/food-safety/chemical-contaminants/maximum-levels-chemical-contaminants-foods.html#a3 |
| 533 |
Processed Food |
Molasses |
Canada |
Food Additives
|
As per C.R.C., c. 870, Division-16 |
C.R.C., c. 870
Ref. Link:
https://faolex.fao.org/docs/pdf/can83314.pdf |
N/A |
| 534 |
Fish and Crustaceans |
Frozen Crab |
Canada |
General Characteristics
|
-Crab meat shall be the clean, dressed flesh of crustaceans, molluscs, other marine invertebrates and marine mammals, whether minced or not, with or without salt or seasoning.
-In case of frozen crab, may contain sodium tripolyphosphate or sodium hexametaphosphate or a combination of sodium 0hexametaphosphate and sodium carbonate or a combination of sodium tripolyphosphate, sodium acid pyrophosphate and sodium pyrophosphate tetrabasic. |
C.R.C., c. 870
Ref. Link:
https://faolex.fao.org/docs/pdf/can83314.pdf |
N/A |
| 535 |
Processed Food |
Molasses |
Canada |
Preservatives
|
As per Canadian Food and Drug Regulation |
C.R.C., c. 870
Ref. Link:
https://faolex.fao.org/docs/pdf/can83314.pdf |
Ref. Link:
https://www.canada.ca/en/health-canada/services/food-nutrition/food-safety/food-additives/lists-permitted/11-preservatives.html |
| 536 |
Processed Food |
Molasses |
Canada |
Microbiological criteria
|
As per Canadian Food and Drug Regulation |
C.R.C., c. 870
Ref. Link:
https://faolex.fao.org/docs/pdf/can83314.pdf |
Ref. Link:
https://www.canada.ca/en/health-canada/programs/consultation-proposed-regulations-amending-certain-regulations-concerning-food-additives-compositional-standards-microbiological-criteria-methods-analysis-food/draft-table-microbiological-criteria-food.html |
| 537 |
Processed Food |
Molasses |
Canada |
Contaminants
|
As per Canadian Food and Drug Regulation |
C.R.C., c. 870
Ref. Link:
https://faolex.fao.org/docs/pdf/can83314.pdf |
Ref. Link:
https://www.canada.ca/en/health-canada/services/food-nutrition/food-safety/chemical-contaminants/maximum-levels-chemical-contaminants-foods.html#a3 |
| 538 |
Processed Food |
Molasses |
Canada |
Food Additives
|
As per C.R.C., c. 870, Division-16 |
C.R.C., c. 870
Ref. Link:
https://faolex.fao.org/docs/pdf/can83314.pdf |
N/A |
| 539 |
Processed Food |
Molasses |
Canada |
Sulphated ash
|
-Max. 3%
-Max. 12% (Cooking Molasses) |
C.R.C., c. 870
Ref. Link:
https://faolex.fao.org/docs/pdf/can83314.pdf |
N/A |
| 540 |
Processed Food |
Molasses |
Canada |
Moisture
|
Max. 25% |
C.R.C., c. 870
Ref. Link:
https://faolex.fao.org/docs/pdf/can83314.pdf |
N/A |
| 541 |
Processed Food |
Molasses |
Canada |
General Characteristics
|
-Shall be the syrupy food obtained by the evaporation and partial inversion of the clarified or unclarified sugar cane juice from which sugar has not been previously extracted (Fancy Molasses)
-Shall be the liquid food obtained in the process of manufacturing raw or refined sugar (Table Molasses)
-Shall be the residual liquid food obtained in the process of manufacturing raw or refined sugar (Cooking Molasses) |
C.R.C., c. 870
Ref. Link:
https://faolex.fao.org/docs/pdf/can83314.pdf |
N/A |
| 542 |
Milk and Milk Based Product |
Milk and cream (Solid) |
Kuwait |
Titratable Acidity
|
Max. 18.0 (Whole milk powder, partially skimmed milk powder, Skimmed Milk powder) |
GSO CODEX STAN 207 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 543 |
Milk and Milk Based Product |
Milk and cream (Solid) |
Kuwait |
Microbiological criteria
|
The products should comply with any microbiological criteria established in accordance with the Principles
and Guidelines for the Establishment and Application of Microbiological Criteria Related to Foods (CXG 21-
1997). |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXG%2B21-1997%252FCXG_021e.pdf |
| 544 |
Milk and Milk Based Product |
Milk and cream (Solid) |
Kuwait |
Contaminants
|
Maximum Levels for contaminants and toxins specified for milk by the General Standard for Contaminants and Toxins in Food and Feed (CXS 193-1995) and with the maximum residue limits for veterinary drug residues and
pesticides established for milk by the CAC |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
CXS 193-1995 Ref. link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B193-1995%252FCXS_193e.pdf |
| 545 |
Milk and Milk Based Product |
Milk and cream (Solid) |
Kuwait |
Butylated Hydroxyanisole
|
Max. 100 mg/kg |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 546 |
Milk and Milk Based Product |
Milk and cream (Solid) |
Kuwait |
Ascorbyl Palmitate
|
Max. 500 g/kg expressed as ascorbic acid |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 547 |
Milk and Milk Based Product |
Milk and cream (Solid) |
Kuwait |
Sodium Ascorbate
|
Max. 500 g/kg expressed as ascorbic acid |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 548 |
Milk and Milk Based Product |
Milk and cream (Solid) |
Kuwait |
Ascorbic acid,L-
|
Max. 500 g/kg expressed as ascorbic acid |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 549 |
Milk and Milk Based Product |
Milk and cream (Solid) |
Kuwait |
Sodium aluminium silicate
|
Max. 265 mg/kg, expressed as aluminum |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 550 |
Milk and Milk Based Product |
Milk and cream (Solid) |
Kuwait |
Magnesium silicates
|
Max. 10000 mg/kg singly or in combination |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 551 |
Milk and Milk Based Product |
Milk and cream (Solid) |
Kuwait |
Magnesium silicates
|
Max. 10000 mg/kg singly or in combination |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 552 |
Milk and Milk Based Product |
Milk and cream (Solid) |
Kuwait |
Calcium Silicate
|
Max. 10000 mg/kg singly or in combination |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 553 |
Milk and Milk Based Product |
Milk and cream (Solid) |
Kuwait |
Silicon Dioxide, Amorphous
|
Max. 10000 mg/kg singly or in combination |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 554 |
Milk and Milk Based Product |
Milk and cream (Solid) |
Kuwait |
Magnesium Oxide
|
Max. 10000 mg/kg singly or in combination |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 555 |
Milk and Milk Based Product |
Milk and cream (Solid) |
Kuwait |
Magnesium Carbonate
|
Max. 10000 mg/kg singly or in combination |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 556 |
Milk and Milk Based Product |
Milk and cream (Solid) |
Kuwait |
Trimagnesium phosphate
|
Max. 10000 mg/kg singly or in combination |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 557 |
Milk and Milk Based Product |
Milk and cream (Solid) |
Kuwait |
Tricalcium Phosphate
|
Max. 10000 mg/kg singly or in combination |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 558 |
Milk and Milk Based Product |
Milk and cream (Solid) |
Kuwait |
Calcium Carbonate
|
Max. 10000 mg/kg singly or in combination |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 559 |
Milk and Milk Based Product |
Milk and cream (Solid) |
Kuwait |
Mono- and diglycerides of fatty acids
|
Max. 2500 mg/kg |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 560 |
Milk and Milk Based Product |
Milk and cream (Solid) |
Kuwait |
Lecithins
|
Limited by GMP |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 561 |
Milk and Milk Based Product |
Milk and cream (Solid) |
Kuwait |
Potassium Carbonates
|
Max. 5000 mg/kg singly or in combination, expressed as anhydrous substances |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 562 |
Milk and Milk Based Product |
Milk and cream (Solid) |
Kuwait |
Sodium Carbonates
|
Max. 5000 mg/kg singly or in combination, expressed as anhydrous substances |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 563 |
Milk and Milk Based Product |
Milk and cream (Solid) |
Kuwait |
Polyphosphates
|
Max. 5000 mg/kg singly or in combination, expressed as anhydrous substances |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 564 |
Milk and Milk Based Product |
Milk and cream (Solid) |
Kuwait |
Triphosphates
|
Max. 5000 mg/kg singly or in combination, expressed as anhydrous substances |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 565 |
Milk and Milk Based Product |
Milk and cream (Solid) |
Kuwait |
Diphosphates
|
Max. 5000 mg/kg singly or in combination, expressed as anhydrous substances |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 566 |
Milk and Milk Based Product |
Milk and cream (Solid) |
Kuwait |
Potassium Phosphates
|
Max. 5000 mg/kg singly or in combination, expressed as anhydrous substances |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 567 |
Milk and Milk Based Product |
Milk and cream (Solid) |
Kuwait |
Sodium Phosphates
|
Max. 5000 mg/kg singly or in combination, expressed as anhydrous substances |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 568 |
Milk and Milk Based Product |
Milk and cream (Solid) |
Kuwait |
Calcium Chloride
|
Limited by GMP |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 569 |
Milk and Milk Based Product |
Milk and cream (Solid) |
Kuwait |
Potassium Chloride
|
Limited by GMP |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 570 |
Milk and Milk Based Product |
Milk and cream (Solid) |
Kuwait |
Potassium Citrates
|
Max. 5000mg/kg singly or in combination, expressed as anhydrous substances |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 571 |
Milk and Milk Based Product |
Milk and cream (Solid) |
Kuwait |
Sodium Citrates
|
Max. 5000 mg/kg singly or in combination, expressed as anhydrous substances |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 572 |
Milk and Milk Based Product |
Milk and cream (Solid) |
Kuwait |
Milk Protein in Milk solids-not-fat
|
-Min. 34%, m/m (Cream powder)
-Min. 34%, m/m (Whole milk powder)
-Min. 34%, m/m (Partly skimmed milk powder)
-Min. 34%, m/m (Skimmed milk powder) |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 573 |
Milk and Milk Based Product |
Milk and cream (Solid) |
Kuwait |
Water (%)
|
-Max. 5%, m/m (Cream powder)
-Max. 5%, m/m (Whole milk powder)
-Max. 5%, m/m (Partly skimmed milk powder)
-Max. 5% m/m (Skimmed milk powder) |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
The water content does not include water of crystallization of the lactose; the milk solids-not-fat content includes water of crystallization of the lactose |
| 574 |
Milk and Milk Based Product |
Milk and cream (Solid) |
Kuwait |
Milkfat
|
-Min. 42%, m/m (Cream powder)
-Min. 26% and Max. 42% m/m (Whole milk powder)
-Min. 1.5% and Max. 26% m/m (Partly skimmed milk powder)
-Max. 1.5% m/m (Skimmed milk powder) |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 575 |
Animal origin products |
Dairy Produce (Butter) |
Kuwait |
Staphylococcus aureus
|
Nill/ g |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 576 |
Animal origin products |
Dairy Produce (Butter) |
Kuwait |
Listeria monocytogenes
|
Nill/ g |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 577 |
Animal origin products |
Dairy Produce (Butter) |
Kuwait |
Salmonella
|
Nill/ 25g |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 578 |
Animal origin products |
Dairy Produce (Butter) |
Kuwait |
E. coli
|
Nill / g |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 579 |
Animal origin products |
Dairy Produce (Butter) |
Kuwait |
Yeast and Mould
|
Max. 100 CFU/ g |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 580 |
Animal origin products |
Dairy Produce (Butter) |
Kuwait |
Enterobacteriaceae
|
Max. 20 CFU/ g |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 581 |
Animal origin products |
Dairy Produce (Butter) |
Kuwait |
Fat-splitting bacteria
|
Max. 1000 CFU/ g |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 582 |
Animal origin products |
Dairy Produce (Butter) |
Kuwait |
526- calcium hydroxide
|
GMP |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 583 |
Animal origin products |
Dairy Produce (Butter) |
Kuwait |
524 - sodium hydroxide
|
GMP |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 584 |
Animal origin products |
Dairy Produce (Butter) |
Kuwait |
500(ii) - sodium hydroxide bicarbonate
|
GMP |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 585 |
Animal origin products |
Dairy Produce (Butter) |
Kuwait |
500(i) - sodium carbonate
|
GMP |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 586 |
Animal origin products |
Dairy Produce (Butter) |
Kuwait |
339- sodium phosphate
|
Max. 2 mg/kg |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 587 |
Animal origin products |
Dairy Produce (Butter) |
Kuwait |
160f -beta-apo-8'-Carotenoic acid, methyl or ethyl ester
|
Max. 35 mg/kg |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 588 |
Animal origin products |
Dairy Produce (Butter) |
Kuwait |
160e -beta-apo-8'-Carotenal
|
Max. 35 mg/kg |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 589 |
Animal origin products |
Dairy Produce (Butter) |
Kuwait |
160b -ANNATTO EXTRACTS, BIXIN-BASED
|
Max. 20 mg/kg |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 590 |
Animal origin products |
Dairy Produce (Butter) |
Kuwait |
160a(i)- beta-Carotenes (synthetic)
|
Max. 25 mg/kg |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 591 |
Animal origin products |
Dairy Produce (Butter) |
Kuwait |
160a(ii) - beta-Carotenes (vegetable)
|
Max. 600 mg/kg |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 592 |
Animal origin products |
Dairy Produce (Butter) |
Kuwait |
Edible salt
|
Max. 3% in salted butter |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 593 |
Animal origin products |
Dairy Produce (Butter) |
Kuwait |
Copper
|
Max. 0.05 ppm |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 594 |
Animal origin products |
Dairy Produce (Butter) |
Kuwait |
Moisture ratio
|
-Max. 18% in non-salted butter
-Max. 16% in salted butter |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 595 |
Animal origin products |
Dairy Produce (Butter) |
Kuwait |
Milk solids non-fat ratio
|
Max. 2% |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 596 |
Animal origin products |
Dairy Produce (Butter) |
Kuwait |
Fat ratio
|
Min. 80% |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 597 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Kuwait |
Additives
|
2.20.1 " General Standard for food additives |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
GSO 2500
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:807798/GSO%202500:2022 |
| 598 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Kuwait |
Mold
|
Nil/ g or ml |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 599 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Kuwait |
Yeast
|
Max. 2 CFU/ g or ml |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 600 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Kuwait |
Pesticide Residues
|
As per GSO 382 |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:781069/GSO%20382:2021?lang=en |
| 601 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Kuwait |
Stannous chloride
|
Max. 25 mg/kg calculated as tin. Should not be added to foods in uncoated tin cans |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 602 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Kuwait |
Disodium ethylenediaminetetraacetate
|
Max. 365 mg/kg (singly or in combination) |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 603 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Kuwait |
Calcium disodium ethylenediaminetetraacetate
|
Max. 365 mg/kg (singly or in combination) |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 604 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Kuwait |
Calcium disodium ethylenediaminetetraacetate
|
Max. 365 mg/kg (singly or in combination) |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 605 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Kuwait |
Caramel IV-sulfite ammonia caramel
|
Max. 50000 mg/kg |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 606 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Kuwait |
Fast Green FCF
|
Max. 200 mg/kg |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 607 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Kuwait |
Brilliant Blue FCF
|
Max. 20 mg/kg |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 608 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Kuwait |
Tartrazine
|
Max. 100 mg/kg |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 609 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Kuwait |
Medium content
|
Max. 20% of the drained weight of the container |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 610 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Kuwait |
Texture and maturity
|
Shall be reasonably tender and reasonably uniform in texture and maturity |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 611 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Kuwait |
Taste and flavor
|
Shall have a normal taste and flavor and be free from odors and flavors
foreign to the product. |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 612 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Kuwait |
Colour
|
Characteristic |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 613 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Kuwait |
Physical properties
|
Each vegetable component shall retain its physical properties, be homogenous in
size and color. |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 614 |
Flour and Flour Based Products |
Wheat Flour. |
Kuwait |
Sodium propionate
|
0.32% singly or in combination
calculated as propionic acid |
GSO/FDS 194/ ICS 67.060
Ref. Link: https://www.gso.org.sa/store/standards/GSO:781157/GSO%20194:2021?lang=en |
N/A |
| 615 |
Flour and Flour Based Products |
Wheat Flour. |
Kuwait |
Calcium propionate
|
0.32% singly or in combination
calculated as propionic acid |
GSO/FDS 194/ ICS 67.060
Ref. Link: https://www.gso.org.sa/store/standards/GSO:781157/GSO%20194:2021?lang=en |
N/A |
| 616 |
Flour and Flour Based Products |
Wheat Flour. |
Kuwait |
Wheat germ
|
Max. 5% |
GSO/FDS 194/ ICS 67.060
Ref. Link: https://www.gso.org.sa/store/standards/GSO:781157/GSO%20194:2021?lang=en |
N/A |
| 617 |
Flour and Flour Based Products |
Wheat Flour. |
Kuwait |
Vitamin D
|
Min. 551.15 IU |
GSO/FDS 194/ ICS 67.060
Ref. Link: https://www.gso.org.sa/store/standards/GSO:781157/GSO%20194:2021?lang=en |
N/A |
| 618 |
Flour and Flour Based Products |
Wheat Flour. |
Kuwait |
Folic acid
|
Min. 1.5-2 mg/kg |
GSO/FDS 194/ ICS 67.060
Ref. Link: https://www.gso.org.sa/store/standards/GSO:781157/GSO%20194:2021?lang=en |
N/A |
| 619 |
Flour and Flour Based Products |
Wheat Flour. |
Kuwait |
Iron
|
Min. 30 mg/kg |
GSO/FDS 194/ ICS 67.060
Ref. Link: https://www.gso.org.sa/store/standards/GSO:781157/GSO%20194:2021?lang=en |
N/A |
| 620 |
Flour and Flour Based Products |
Wheat Flour. |
Kuwait |
Calcium content
|
Max. 2115 mg/kg |
GSO/FDS 194/ ICS 67.060
Ref. Link: https://www.gso.org.sa/store/standards/GSO:781157/GSO%20194:2021?lang=en |
N/A |
| 621 |
Flour and Flour Based Products |
Wheat Flour. |
Kuwait |
Niacin
|
Min. 52.91 mg/kg |
GSO/FDS 194/ ICS 67.060
Ref. Link: https://www.gso.org.sa/store/standards/GSO:781157/GSO%20194:2021?lang=en |
N/A |
| 622 |
Flour and Flour Based Products |
Wheat Flour. |
Kuwait |
Niacin
|
Min. 52.91 mg/kg |
GSO/FDS 194/ ICS 67.060
Ref. Link: https://www.gso.org.sa/store/standards/GSO:781157/GSO%20194:2021?lang=en |
N/A |
| 623 |
Flour and Flour Based Products |
Wheat Flour. |
Kuwait |
Riboflavin
|
Min. 3.96 mg/kg |
GSO/FDS 194/ ICS 67.060
Ref. Link: https://www.gso.org.sa/store/standards/GSO:781157/GSO%20194:2021?lang=en |
N/A |
| 624 |
Flour and Flour Based Products |
Wheat Flour. |
Kuwait |
Thiamine
|
Min. 6.38 mg/kg |
GSO/FDS 194/ ICS 67.060
Ref. Link: https://www.gso.org.sa/store/standards/GSO:781157/GSO%20194:2021?lang=en |
N/A |
| 625 |
Flour and Flour Based Products |
Wheat Flour. |
Kuwait |
Fluorine content
|
Max. 3 mg/Kg |
GSO/FDS 194/ ICS 67.060
Ref. Link: https://www.gso.org.sa/store/standards/GSO:781157/GSO%20194:2021?lang=en |
N/A |
| 626 |
Flour and Flour Based Products |
Wheat Flour. |
Kuwait |
Sodium bicarbonate
|
Max. 4.5 part per I 00 parts of the flour used |
GSO/FDS 194/ ICS 67.060
Ref. Link: https://www.gso.org.sa/store/standards/GSO:781157/GSO%20194:2021?lang=en |
N/A |
| 627 |
Spices and Condiments |
Coriander Seeds |
Canada |
Preservatives
|
As per Canadian Food and Drug Regulation |
C.R.C., c. 870
Ref. Link:
https://faolex.fao.org/docs/pdf/can83314.pdf |
Ref. Link:
https://www.canada.ca/en/health-canada/services/food-nutrition/food-safety/food-additives/lists-permitted/11-preservatives.html |
| 628 |
Spices and Condiments |
Coriander Seeds |
Canada |
Microbiological criteria
|
As per Canadian Food and Drug Regulation |
C.R.C., c. 870
Ref. Link:
https://faolex.fao.org/docs/pdf/can83314.pdf |
Ref. Link:
https://www.canada.ca/en/health-canada/programs/consultation-proposed-regulations-amending-certain-regulations-concerning-food-additives-compositional-standards-microbiological-criteria-methods-analysis-food/draft-table-microbiological-criteria-food.html |
| 629 |
Spices and Condiments |
Coriander Seeds |
Canada |
Contaminants
|
As per Canadian Food and Drug Regulation |
C.R.C., c. 870
Ref. Link:
https://faolex.fao.org/docs/pdf/can83314.pdf |
Ref. Link:
https://www.canada.ca/en/health-canada/services/food-nutrition/food-safety/chemical-contaminants/maximum-levels-chemical-contaminants-foods.html#a3 |
| 630 |
Spices and Condiments |
Coriander Seeds |
Canada |
Food Additives
|
As per C.R.C., c. 870, Division-16 |
C.R.C., c. 870
Ref. Link:
https://faolex.fao.org/docs/pdf/can83314.pdf |
N/A |
| 631 |
Spices and Condiments |
Coriander Seeds |
Canada |
Volatile oil
|
Min. 0.3 ml/ 100 g of spices |
C.R.C., c. 870
Ref. Link:
https://faolex.fao.org/docs/pdf/can83314.pdf |
N/A |
| 632 |
Spices and Condiments |
Coriander Seeds |
Canada |
Moisture
|
Max. 9% |
C.R.C., c. 870
Ref. Link:
https://faolex.fao.org/docs/pdf/can83314.pdf |
N/A |
| 633 |
Spices and Condiments |
Coriander Seeds |
Canada |
Acid insoluble ash
|
Max. 1% |
C.R.C., c. 870
Ref. Link:
https://faolex.fao.org/docs/pdf/can83314.pdf |
N/A |
| 634 |
Spices and Condiments |
Coriander Seeds |
Canada |
Acid insoluble ash
|
Max. 1% |
C.R.C., c. 870
Ref. Link:
https://faolex.fao.org/docs/pdf/can83314.pdf |
N/A |
| 635 |
Spices and Condiments |
Coriander Seeds |
Canada |
Total Ash
|
Max. 7% |
C.R.C., c. 870
Ref. Link:
https://faolex.fao.org/docs/pdf/can83314.pdf |
N/A |
| 636 |
Spices and Condiments |
Coriander Seeds |
Canada |
General Characteristics
|
Whole or ground, shall be the dried fruit of Coriandrum sativum L. and shall contain |
C.R.C., c. 870
Ref. Link:
https://faolex.fao.org/docs/pdf/can83314.pdf |
N/A |
| 637 |
Beverages and Drinks |
Tea |
Canada |
Preservatives
|
As per Canadian Food and Drug Regulation |
C.R.C., c. 870
Ref. Link:
https://faolex.fao.org/docs/pdf/can83314.pdf |
Ref. Link:
https://www.canada.ca/en/health-canada/services/food-nutrition/food-safety/food-additives/lists-permitted/11-preservatives.html |
| 638 |
Beverages and Drinks |
Tea |
Canada |
Microbiological criteria
|
As per Canadian Food and Drug Regulation |
C.R.C., c. 870
Ref. Link:
https://faolex.fao.org/docs/pdf/can83314.pdf |
Ref. Link:
https://www.canada.ca/en/health-canada/programs/consultation-proposed-regulations-amending-certain-regulations-concerning-food-additives-compositional-standards-microbiological-criteria-methods-analysis-food/draft-table-microbiological-criteria-food.html |
| 639 |
Beverages and Drinks |
Tea |
Canada |
Contaminants
|
As per Canadian Food and Drug Regulation |
C.R.C., c. 870
Ref. Link:
https://faolex.fao.org/docs/pdf/can83314.pdf |
Ref. Link:
https://www.canada.ca/en/health-canada/services/food-nutrition/food-safety/chemical-contaminants/maximum-levels-chemical-contaminants-foods.html#a3 |
| 640 |
Beverages and Drinks |
Tea |
Canada |
Food Additives
|
As per C.R.C., c. 870, Division-16 |
C.R.C., c. 870
Ref. Link:
https://faolex.fao.org/docs/pdf/can83314.pdf |
C.R.C., c. 870
Ref. Link:
https://faolex.fao.org/docs/pdf/can83314.pdf N/A |
| 641 |
Beverages and Drinks |
Tea |
Canada |
Food Additives
|
As per C.R.C., c. 870, Division-16 |
C.R.C., c. 870
Ref. Link:
https://faolex.fao.org/docs/pdf/can83314.pdf |
C.R.C., c. 870
Ref. Link:
https://faolex.fao.org/docs/pdf/can83314.pdf N/A |
| 642 |
Beverages and Drinks |
Tea |
Canada |
Caffeine
|
Max. 0.4% |
C.R.C., c. 870
Ref. Link:
https://faolex.fao.org/docs/pdf/can83314.pdf |
N/A |
| 643 |
Beverages and Drinks |
Tea |
Canada |
Total Ash
|
Between 4% and 7% |
C.R.C., c. 870
Ref. Link:
https://faolex.fao.org/docs/pdf/can83314.pdf |
N/A |
| 644 |
Beverages and Drinks |
Tea |
Canada |
Water soluble extract
|
-Min. 30% (Black Tea)
-Min. 33% (Green Tea) |
C.R.C., c. 870
Ref. Link:
https://faolex.fao.org/docs/pdf/can83314.pdf |
N/A |
| 645 |
Beverages and Drinks |
Tea |
Canada |
Water soluble extract
|
-Min. 30% (Black Tea)
-Min. 33% (Green Tea) |
C.R.C., c. 870
Ref. Link:
https://faolex.fao.org/docs/pdf/can83314.pdf |
N/A |
| 646 |
Beverages and Drinks |
Tea |
Canada |
Water soluble extract
|
-Min. 30% (Black Tea)
-Min. 33% (Green Tea) |
C.R.C., c. 870
Ref. Link:
https://faolex.fao.org/docs/pdf/can83314.pdf |
N/A |
| 647 |
Beverages and Drinks |
Tea |
Canada |
General requirements
|
-Shall be the dried leaves and buds of
Thea sinensis (L.) Sims prepared by the usual trade processes |
C.R.C., c. 870
Ref. Link:
https://faolex.fao.org/docs/pdf/can83314.pdf |
N/A |
| 648 |
Beverages and Drinks |
Coffee |
Canada |
Preservatives
|
As per Canadian Food and Drug Regulation |
C.R.C., c. 870
Ref. Link:
https://faolex.fao.org/docs/pdf/can83314.pdf |
Ref. Link:
https://www.canada.ca/en/health-canada/services/food-nutrition/food-safety/food-additives/lists-permitted/11-preservatives.html |
| 649 |
Beverages and Drinks |
Coffee |
Canada |
Microbiological criteria
|
As per Canadian Food and Drug Regulation |
C.R.C., c. 870
Ref. Link:
https://faolex.fao.org/docs/pdf/can83314.pdf |
Ref. Link:
https://www.canada.ca/en/health-canada/programs/consultation-proposed-regulations-amending-certain-regulations-concerning-food-additives-compositional-standards-microbiological-criteria-methods-analysis-food/draft-table-microbiological-criteria-food.html |
| 650 |
Beverages and Drinks |
Coffee |
Canada |
Contaminants
|
As per Canadian Food and Drug Regulation |
C.R.C., c. 870
Ref. Link:
https://faolex.fao.org/docs/pdf/can83314.pdf |
Ref. Link:
https://www.canada.ca/en/health-canada/services/food-nutrition/food-safety/chemical-contaminants/maximum-levels-chemical-contaminants-foods.html#a3 |
| 651 |
Beverages and Drinks |
Coffee |
Canada |
Food Additives
|
As per C.R.C., c. 870, Division-16 |
C.R.C., c. 870
Ref. Link:
https://faolex.fao.org/docs/pdf/can83314.pdf |
N/A |
| 652 |
Beverages and Drinks |
Coffee |
Canada |
Caffeine
|
-Max. 0.1% (Decaffeinated raw coffee and decaffeinated coffee)
-Max. 0.3% (Decaffeinated
instant coffee) |
C.R.C., c. 870
Ref. Link:
https://faolex.fao.org/docs/pdf/can83314.pdf |
N/A |
| 653 |
Beverages and Drinks |
Coffee |
Canada |
Total Ash
|
Max. 6% |
C.R.C., c. 870
Ref. Link:
https://faolex.fao.org/docs/pdf/can83314.pdf |
N/A |
| 654 |
Beverages and Drinks |
Coffee |
Canada |
Fat
|
Max. 10% |
C.R.C., c. 870
Ref. Link:
https://faolex.fao.org/docs/pdf/can83314.pdf |
N/A |
| 655 |
Beverages and Drinks |
Coffee |
Canada |
General requirements
|
Shall be the seed of Coffee arabica L., C. liberica Hiern, or C. robusta Chev., free from all but a small portion of its spermoderm. |
C.R.C., c. 870
Ref. Link:
https://faolex.fao.org/docs/pdf/can83314.pdf |
N/A |
| 656 |
Beverages and Drinks |
Coffee |
Canada |
General requirements
|
Shall be the seed of Coffee arabica L., C. liberica Hiern, or C. robusta Chev., free from all but a small portion of its spermoderm. |
C.R.C., c. 870
Ref. Link:
https://faolex.fao.org/docs/pdf/can83314.pdf |
N/A |
| 657 |
Bakery and Confectionary |
Cake |
Canada |
Preservatives
|
As per Canadian Food and Drug Regulation |
C.R.C., c. 870
Ref. Link:
https://faolex.fao.org/docs/pdf/can83314.pdf |
Ref. Link:
https://www.canada.ca/en/health-canada/services/food-nutrition/food-safety/food-additives/lists-permitted/11-preservatives.html |
| 658 |
Bakery and Confectionary |
Cake |
Canada |
Microbiological criteria
|
As per Canadian Food and Drug Regulation |
C.R.C., c. 870
Ref. Link:
https://faolex.fao.org/docs/pdf/can83314.pdf |
Ref. Link:
https://www.canada.ca/en/health-canada/programs/consultation-proposed-regulations-amending-certain-regulations-concerning-food-additives-compositional-standards-microbiological-criteria-methods-analysis-food/draft-table-microbiological-criteria-food.html |
| 659 |
Bakery and Confectionary |
Cake |
Canada |
Contaminants
|
As per Canadian Food and Drug Regulation |
C.R.C., c. 870
Ref. Link:
https://faolex.fao.org/docs/pdf/can83314.pdf |
Ref. Link:
https://www.canada.ca/en/health-canada/services/food-nutrition/food-safety/chemical-contaminants/maximum-levels-chemical-contaminants-foods.html#a3 |
| 660 |
Bakery and Confectionary |
Cake |
Canada |
Food Additives
|
As per C.R.C., c. 870, Division-16 |
C.R.C., c. 870
Ref. Link:
https://faolex.fao.org/docs/pdf/can83314.pdf |
N/A |
| 661 |
Bakery and Confectionary |
Bread |
Canada |
Preservatives
|
As per Canadian Food and Drug Regulation |
C.R.C., c. 870
Ref. Link:
https://faolex.fao.org/docs/pdf/can83314.pdf |
Ref. Link:
https://www.canada.ca/en/health-canada/services/food-nutrition/food-safety/food-additives/lists-permitted/11-preservatives.html |
| 662 |
Bakery and Confectionary |
Bread |
Canada |
Microbiological criteria
|
As per Canadian Food and Drug Regulation |
C.R.C., c. 870
Ref. Link:
https://faolex.fao.org/docs/pdf/can83314.pdf |
Ref. Link:
https://www.canada.ca/en/health-canada/programs/consultation-proposed-regulations-amending-certain-regulations-concerning-food-additives-compositional-standards-microbiological-criteria-methods-analysis-food/draft-table-microbiological-criteria-food.html |
| 663 |
Bakery and Confectionary |
Bread |
Canada |
Contaminants
|
As per Canadian Food and Drug Regulation |
C.R.C., c. 870
Ref. Link:
https://faolex.fao.org/docs/pdf/can83314.pdf |
Ref. Link:
https://www.canada.ca/en/health-canada/services/food-nutrition/food-safety/chemical-contaminants/maximum-levels-chemical-contaminants-foods.html#a3 |
| 664 |
Bakery and Confectionary |
Bread |
Canada |
Food Additives
|
As per C.R.C., c. 870, Division-16 |
C.R.C., c. 870
Ref. Link:
https://faolex.fao.org/docs/pdf/can83314.pdf |
N/A |
| 665 |
Bakery and Confectionary |
Bread |
Canada |
Calcium
|
Min. 66 mg/ 100g |
C.R.C., c. 870
Ref. Link:
https://faolex.fao.org/docs/pdf/can83314.pdf |
N/A |
| 666 |
Bakery and Confectionary |
Bread |
Canada |
Magnesium
|
Min. 90 mg/ 100g |
C.R.C., c. 870
Ref. Link:
https://faolex.fao.org/docs/pdf/can83314.pdf |
N/A |
| 667 |
Bakery and Confectionary |
Bread |
Canada |
D-pantothenic acid
|
Min. 0.6 mg/ 100g |
C.R.C., c. 870
Ref. Link:
https://faolex.fao.org/docs/pdf/can83314.pdf |
N/A |
| 668 |
Bakery and Confectionary |
Bread |
Canada |
Vitamin B6
|
Min. 0.14 mg/ 100g |
C.R.C., c. 870
Ref. Link:
https://faolex.fao.org/docs/pdf/can83314.pdf |
N/A |
| 669 |
Bakery and Confectionary |
Bread |
Canada |
Iron
|
Min. 2.76 mg/ 100g |
C.R.C., c. 870
Ref. Link:
https://faolex.fao.org/docs/pdf/can83314.pdf |
N/A |
| 670 |
Bakery and Confectionary |
Bread |
Canada |
Folic acid
|
Min. 0.10 mg/ 100g |
C.R.C., c. 870
Ref. Link:
https://faolex.fao.org/docs/pdf/can83314.pdf |
N/A |
| 671 |
Bakery and Confectionary |
Bread |
Canada |
Niacin or Niacinamide
|
Min. 3.3 mg/ 100g |
C.R.C., c. 870
Ref. Link:
https://faolex.fao.org/docs/pdf/can83314.pdf |
N/A |
| 672 |
Bakery and Confectionary |
Bread |
Canada |
Riboflavin
|
Min. 0.24 mg/ 100g |
C.R.C., c. 870
Ref. Link:
https://faolex.fao.org/docs/pdf/can83314.pdf |
N/A |
| 673 |
Bakery and Confectionary |
Bread |
Canada |
Thiamine
|
Min. 0.40 mg/ 100g |
C.R.C., c. 870
Ref. Link:
https://faolex.fao.org/docs/pdf/can83314.pdf |
N/A |
| 674 |
Bakery and Confectionary |
Bread |
Canada |
General requirements
|
-Shall be bread that is baked from a dough in which enriched flour is the only wheat flour used
-Shall contain:
for every 100 parts of flour used, not less than
-Two parts by weight of skim milk solids,
-Four parts by weight of dried whey powder, or
-Such amount of the protein product made from peas (Pisum sativum) or soybeans (Glycine max) will provide 0.5 parts by weight of protein. |
C.R.C., c. 870
Ref. Link: https://faolex.fao.org/docs/pdf/can83314.pdf |
N/A |
| 675 |
Food Ingredients |
Wheat Gluten |
Canada |
Microbiological criteria
|
As per CXG 21-1997 |
CXS 163-1987
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B163-1987%252FCXS_163e.pdf |
CXG 21-1997
Ref Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXG%2B21-1997%252FCXG_021e.pdf |
| 676 |
Food Ingredients |
Wheat Gluten |
Canada |
Contaminants
|
As per CXS 193-1995 |
CXS 163-1987
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B163-1987%252FCXS_163e.pdf |
CXS 193-1995
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B193-1995%252FCXS_193e.pdf |
| 677 |
Flour and Flour Based Products |
Wheat Flour. |
Kuwait |
CO2 ratio
|
Min. 0.5% |
GSO/FDS 194/ ICS 67.060
Ref. Link: https://www.gso.org.sa/store/standards/GSO:781157/GSO%20194:2021?lang=en |
N/A |
| 678 |
Flour and Flour Based Products |
Wheat Flour. |
Kuwait |
Microbiological criteria
|
As per GSO 1016 |
GSO/FDS 194/ ICS 67.060
Ref. Link: https://www.gso.org.sa/store/standards/GSO:781157/GSO%20194:2021?lang=en |
Ref Link: https://www.gso.org.sa/store/standards/GSO:693280/GSO%201016:2015?lang=en |
| 679 |
Flour and Flour Based Products |
Wheat Flour. |
Kuwait |
Cadmium
|
Max. 0.10 mg/kg |
GSO/FDS 194/ ICS 67.060
Ref. Link: https://www.gso.org.sa/store/standards/GSO:781157/GSO%20194:2021?lang=en |
N/A |
| 680 |
Flour and Flour Based Products |
Wheat Flour. |
Kuwait |
Arsenic
|
Max. 1.00 mg/kg |
GSO/FDS 194/ ICS 67.060
Ref. Link: https://www.gso.org.sa/store/standards/GSO:781157/GSO%20194:2021?lang=en |
N/A |
| 681 |
Flour and Flour Based Products |
Wheat Flour. |
Kuwait |
Mercury
|
Max. 0.05 mg/kg |
GSO/FDS 194/ ICS 67.060
Ref. Link: https://www.gso.org.sa/store/standards/GSO:781157/GSO%20194:2021?lang=en |
N/A |
| 682 |
Flour and Flour Based Products |
Wheat Flour. |
Kuwait |
Lead
|
Max. 0.20 mg/kg |
GSO/FDS 194/ ICS 67.060
Ref. Link: https://www.gso.org.sa/store/standards/GSO:781157/GSO%20194:2021?lang=en |
N/A |
| 683 |
Flour and Flour Based Products |
Wheat Flour. |
Kuwait |
Pesticide Residues
|
As per GSO 382 |
GSO/FDS 194/ ICS 67.060
Ref. Link: https://www.gso.org.sa/store/standards/GSO:781157/GSO%20194:2021?lang=en |
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:781069/GSO%20382:2021?lang=en |
| 684 |
Flour and Flour Based Products |
Wheat Flour. |
Kuwait |
Particle Size
|
Min. 85% of the flour of different types shall pass through a sieve of 250 urn
mesh. |
GSO/FDS 194/ ICS 67.060
Ref. Link: https://www.gso.org.sa/store/standards/GSO:781157/GSO%20194:2021?lang=en |
N/A |
| 685 |
Flour and Flour Based Products |
Wheat Flour. |
Kuwait |
Total ash % (Whole meal)
|
-Max. 2 on dry mass basis
-Min. 3.0 on dry mass basis |
GSO/FDS 194/ ICS 67.060
Ref. Link: https://www.gso.org.sa/store/standards/GSO:781157/GSO%20194:2021?lang=en |
N/A |
| 686 |
Flour and Flour Based Products |
Wheat Flour. |
Kuwait |
Total ash % (Wheat meal)
|
-Min. 2.0 on dry mass basis |
GSO/FDS 194/ ICS 67.060
Ref. Link: https://www.gso.org.sa/store/standards/GSO:781157/GSO%20194:2021?lang=en |
N/A |
| 687 |
Flour and Flour Based Products |
Wheat Flour. |
Kuwait |
Total ash % (White flour)
|
-Max. 1.2 on dry mass basis
-Min. 1.5 on dry mass basis |
GSO/FDS 194/ ICS 67.060
Ref. Link: https://www.gso.org.sa/store/standards/GSO:781157/GSO%20194:2021?lang=en |
N/A |
| 688 |
Flour and Flour Based Products |
Wheat Flour. |
Kuwait |
Total ash % (Patent flour)
|
-Max. 0.65 on dry mass basis
-Min. 0.6 on dry mass basis |
GSO/FDS 194/ ICS 67.060
Ref. Link: https://www.gso.org.sa/store/standards/GSO:781157/GSO%20194:2021?lang=en |
N/A |
| 689 |
Flour and Flour Based Products |
Wheat Flour. |
Kuwait |
Protein % (Whole meal)
|
Min. 12 on dry mass basis |
GSO/FDS 194/ ICS 67.060
Ref. Link: https://www.gso.org.sa/store/standards/GSO:781157/GSO%20194:2021?lang=en |
N/A |
| 690 |
Flour and Flour Based Products |
Wheat Flour. |
Kuwait |
Protein % (Wheat meal)
|
Min. 11 on dry mass basis |
GSO/FDS 194/ ICS 67.060
Ref. Link: https://www.gso.org.sa/store/standards/GSO:781157/GSO%20194:2021?lang=en |
N/A |
| 691 |
Food Ingredients |
Wheat Gluten |
Canada |
Food Additives
|
No food additives are permitted in vital and devitalized wheat gluten and in solubilized wheat proteins. |
CXS 163-1987
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B163-1987%252FCXS_163e.pdf |
N/A |
| 692 |
Food Ingredients |
Wheat Gluten |
Canada |
Crude fibre
|
Max. 1.5 % on a dry weight basis |
CXS 163-1987
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B163-1987%252FCXS_163e.pdf |
N/A |
| 693 |
Food Ingredients |
Wheat Gluten |
Canada |
Ash
|
The yield of ash on incineration shall not exceed:
- In the case of vital and devitalized wheat gluten, 2.0 %
- In the case of solubilized wheat proteins, 10 % on a dry weight basis. |
CXS 163-1987
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B163-1987%252FCXS_163e.pdf |
N/A |
| 694 |
Food Ingredients |
Wheat Gluten |
Canada |
Crude protein (N x 6.25)
|
-In the case of vital and devitalized wheat gluten, 80 % or more
-In the case of solubilized wheat proteins, 60% or more
-On a dry weight basis excluding added vitamins, minerals, amino acids and optional ingredients as specified in Section 3.3. |
CXS 163-1987
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B163-1987%252FCXS_163e.pdf |
N/A |
| 695 |
Food Ingredients |
Wheat Gluten |
Canada |
Moisture
|
Max. 10 %, (m/m) |
CXS 163-1987
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B163-1987%252FCXS_163e.pdf |
N/A |
| 696 |
Food Ingredients |
Wheat Gluten |
Canada |
General requirements
|
Wheat or wheat flour is essentially free from other seeds and foreign matter in accordance with Good Manufacturing Practices. |
CXS 163-1987
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B163-1987%252FCXS_163e.pdf |
N/A |
| 697 |
Fish and Crustaceans |
Frozen fish fillet, minced fish flesh and mixtures |
Canada |
Parasites
|
The presence of two or more parasites per kg of the sample unit was detected by a method described in 7.4 with a capsular diameter greater than 3 mm or a parasite not encapsulated and greater than 10 mm in length. |
CXS 165-1989
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/it/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B165-1989%252FCXS_165e.pdf |
N/A |
| 698 |
Fish and Crustaceans |
Frozen fish fillet, minced fish flesh and mixtures |
Canada |
Microbiological criteria
|
The products should comply with any microbiological criteria established in accordance with the Principles and Guidelines for the Establishment and Application of Microbiological Criteria Related to Foods (CXG 21-1997). |
CXS 165-1989
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/it/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B165-1989%252FCXS_165e.pdf |
CXG 21-1997
Ref Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXG%2B21-1997%252FCXG_021e.pdf |
| 699 |
Fish and Crustaceans |
Frozen fish fillet, minced fish flesh and mixtures |
Canada |
Food Additives
|
As per CXS 192-1995 |
CXS 165-1989
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/it/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B165-1989%252FCXS_165e.pdf |
CXS 192-1995
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B192-1995%252FCXS_192e.pdf |
| 700 |
Fish and Crustaceans |
Frozen fish fillet, minced fish flesh and mixtures |
Canada |
Histamine
|
Max. 10 mg/100 g |
CXS 165-1989
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/it/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B165-1989%252FCXS_165e.pdf |
N/A |
| 701 |
Fish and Crustaceans |
Frozen fish fillet, minced fish flesh and mixtures |
Canada |
Flesh abnormalities
|
A sample unit affected by excessive gelatinous condition of the flesh together with greater than 86% moisture found in any individual fillet, or a sample unit with pasty texture resulting from parasitic infestation affecting more than 5% of the sample unit by weight. |
CXS 165-1989
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/it/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B165-1989%252FCXS_165e.pdf |
N/A |
| 702 |
Fish and Crustaceans |
Frozen fish fillet, minced fish flesh and mixtures |
Canada |
Bones (In packs designated boneless)
|
More than one bone per kg of product greater or equal to 10 mm in length, or greater or equal to 1 mm in diameter; a bone less than or equal to 5 mm in length, is not considered a defect if its diameter is not more than 2 mm. The foot of a bone (where it has been attached to the vertebra) shall be disregarded if its width is less than or equal to 2 mm, or if it can easily be stripped off with a fingernail. |
CXS 165-1989
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/it/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B165-1989%252FCXS_165e.pdf |
N/A |
| 703 |
Fish and Crustaceans |
Frozen fish fillet, minced fish flesh and mixtures |
Canada |
Odour and Flavour
|
A sample unit affected by persistent and distinct objectionable odours or flavours indicative of decomposition or rancidity or of feed. |
CXS 165-1989
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/it/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B165-1989%252FCXS_165e.pdf |
N/A |
| 704 |
Fish and Crustaceans |
Frozen fish fillet, minced fish flesh and mixtures |
Canada |
Final Product
|
Products shall meet the requirements of this standard when lots examined in accordance with Section 9 comply with the provisions set out in Section 8. Products shall be examined by the methods given in Section 7. |
CXS 165-1989
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/it/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B165-1989%252FCXS_165e.pdf |
N/A |
| 705 |
Fish and Crustaceans |
Frozen fish fillet, minced fish flesh and mixtures |
Canada |
Other Ingredients
|
All other ingredients used shall be of food-grade quality and conform to all applicable Codex standards. |
CXS 165-1989
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/it/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B165-1989%252FCXS_165e.pdf |
N/A |
| 706 |
Fish and Crustaceans |
Frozen fish fillet, minced fish flesh and mixtures |
Canada |
Foreign Matter
|
The presence in the sample unit of any matter which has not been derived from fish (excluding packing material), does not pose a threat to human health, and is readily recognized without magnification or is present at a level determined by any method |
CXS 165-1989
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/it/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B165-1989%252FCXS_165e.pdf |
N/A |
| 707 |
Fish and Crustaceans |
Frozen fish fillet, minced fish flesh and mixtures |
Canada |
Glazing
|
If glazed, the water used for glazing or preparing glazing solutions shall be of potable quality or shall be clean sea-water. Potable water is fresh-water fit for human consumption. Standards of potability shall not be less than those contained in the latest edition of the WHO "International Guidelines for Drinking Water Quality". |
CXS 165-1989
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/it/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B165-1989%252FCXS_165e.pdf |
N/A |
| 708 |
Fish and Crustaceans |
Frozen fish fillet, minced fish flesh and mixtures |
Canada |
Fish
|
Quick-frozen blocks shall be prepared from fillets or minced flesh of sound fish which are of a quality fit to be sold fresh for human consumption. |
CXS 165-1989
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/it/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B165-1989%252FCXS_165e.pdf |
N/A |
| 709 |
Fish and Crustaceans |
Salted fish and dried salted fish |
Canada |
Microbiological criteria
|
The products should comply with any microbiological criteria established in accordance with the Principles and Guidelines for the Establishment and Application of Microbiological Criteria Related to Foods (CXG 21-1997). |
CXS 167 - 1989
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/it/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B167-1989%252FCXS_167e.pdf |
CXG 21-1997
Ref Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXG%2B21-1997%252FCXG_021e.pdf |
| 710 |
Fish and Crustaceans |
Salted fish and dried salted fish |
Canada |
Food Additives
|
As per CXS 192-1995 (Food category 09.2.5) |
CXS 167 - 1989
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/it/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B167-1989%252FCXS_167e.pdf |
CXS 192-1995
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B192-1995%252FCXS_192e.pdf |
| 711 |
Fish and Crustaceans |
Salted fish and dried salted fish |
Canada |
Odour, Flavour and Texture
|
A sample unit affected by persistent and distinct objectionable odours, flavours, or textures indicative of decomposition, or rancidity, burning sensation or other sensorial impressions not characteristic of the product. |
CXS 167 - 1989
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/it/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B167-1989%252FCXS_167e.pdf |
N/A |
| 712 |
Fish and Crustaceans |
Salted fish and dried salted fish |
Canada |
Final Product
|
Products shall meet the requirements of this standard when lots examined in accordance with Section 9. comply with the provisions set out in Section 8. Products shall be examined by the methods given in Section 7. |
CXS 167 - 1989
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/it/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B167-1989%252FCXS_167e.pdf |
N/A |
| 713 |
Fish and Crustaceans |
Salted fish and dried salted fish |
Canada |
Salt
|
Salt used to produce salted fish shall be clean, free from foreign matter and foreign crystals, show no visible signs of contamination with dirt, oil, bilge or other extraneous materials and comply with the requirements laid down in the Code of Practice for Fish and Fishery Products (CXC 52-2003). |
CXS 167 - 1989
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/it/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B167-1989%252FCXS_167e.pdf |
N/A |
| 714 |
Fish and Crustaceans |
Salted fish and dried salted fish |
Canada |
Fish
|
Salted fish shall be prepared from sound and wholesome fish, fit for human consumption. |
CXS 167 - 1989
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/it/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B167-1989%252FCXS_167e.pdf |
N/A |
| 715 |
Fish and Crustaceans |
Smoked fish, smoke-flavored fish and smoke-dried fish |
Canada |
Parasites
|
Products covered by this Standard shall not contain living parasites and particular attention needs to be paid to cold smoked or smoke-flavoured products, which should be frozen before or after smoking if a parasite hazard is present (see Annex 1). Viability of nematodes, cestodes and trematodes shall be examined according to Section 8.10 and/or 8.11. |
CXS 311- 2013
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/pt/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B311-2013%252FCXS_311e.pdf |
N/A |
| 716 |
Fish and Crustaceans |
Smoked fish, smoke-flavored fish and smoke-dried fish |
Canada |
Clostridium botulinum
|
Toxins of Clostridium botulinum are not allowed in smoked fish, smoke-flavoured fish and smoke-dried fish products. |
CXS 311- 2013
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/pt/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B311-2013%252FCXS_311e.pdf |
N/A |
| 717 |
Fish and Crustaceans |
Smoked fish, smoke-flavored fish and smoke-dried fish |
Canada |
Listeria monocytogenes
|
The ready-to-eat products shall comply with microbiological criteria for Listeria monocytogenes in ready-to-eat foods which was elaborated in Annex II of the Guidelines on the Application of General Principles of Food Hygiene to the Control of Listeria Monocytogenes in Foods (CXG 61-2007). |
CXS 311- 2013
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/pt/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B311-2013%252FCXS_311e.pdf |
CXG 61-2007
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXG%2B61-2007%252FCXG_061e.pdf |
| 718 |
Fish and Crustaceans |
Smoked fish, smoke-flavored fish and smoke-dried fish |
Canada |
Microbiological criteria
|
The products shall comply with any microbiological criteria established in accordance with the Principles and Guidelines for the Establishment and Application of Microbiological Criteria Related to Foods (CXG 21-1997) |
CXS 311- 2013
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/pt/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B311-2013%252FCXS_311e.pdf |
CXG 21-1997
Ref Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXG%2B21-1997%252FCXG_021e.pdf |
| 719 |
Fish and Crustaceans |
Smoked fish, smoke-flavored fish and smoke-dried fish |
Canada |
Food Additives
|
As per CXS 192-1995 (Food category 09.2.5) |
CXS 311- 2013
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/pt/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B311-2013%252FCXS_311e.pdf |
CXS 192-1995
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B192-1995%252FCXS_192e.pdf |
| 720 |
Flour and Flour Based Products |
Wheat Flour. |
Kuwait |
Protein % (White flour)
|
Min. 10 on dry mass basis |
GSO/FDS 194/ ICS 67.060
Ref. Link: https://www.gso.org.sa/store/standards/GSO:781157/GSO%20194:2021?lang=en |
N/A |
| 721 |
Flour and Flour Based Products |
Wheat Flour. |
Kuwait |
Protein % (Patent flour)
|
Min. 8 on dry mass basis |
GSO/FDS 194/ ICS 67.060
Ref. Link: https://www.gso.org.sa/store/standards/GSO:781157/GSO%20194:2021?lang=en |
N/A |
| 722 |
Flour and Flour Based Products |
Wheat Flour. |
Kuwait |
KOH
|
60 mg on dry matter basis/ 100 g |
GSO/FDS 194/ ICS 67.060
Ref. Link: https://www.gso.org.sa/store/standards/GSO:781157/GSO%20194:2021?lang=en |
N/A |
| 723 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable (Other Than By Vinegar Or Acetic Acid) |
Kuwait |
Moisture Content
|
Max. 15% |
GSO/FDS 194/ ICS 67.060
Ref. Link: https://www.gso.org.sa/store/standards/GSO:781157/GSO%20194:2021?lang=en |
N/A |
| 724 |
Flour and Flour Based Products |
Wheat Flour. |
Kuwait |
Colour
|
Homogeneous in colour and free from Jumps |
GSO/FDS 194/ ICS 67.060
Ref. Link: https://www.gso.org.sa/store/standards/GSO:781157/GSO%20194:2021?lang=en |
N/A |
| 725 |
Fish and Crustaceans |
Smoked fish, smoke-flavored fish and smoke-dried fish |
Canada |
Polycyclic Aromatic Hydrocarbons (PAH)
|
As per CXC 68-2009 |
CXS 311- 2013
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/pt/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B311-2013%252FCXS_311e.pdf |
CXC 68-2009
Ref. Link https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXC%2B68-2009%252FCXP_068e.pdf |
| 726 |
Fish and Crustaceans |
Smoked fish, smoke-flavored fish and smoke-dried fish |
Canada |
Contaminants
|
As per CXS 193-1995 |
CXS 311- 2013
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/pt/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B311-2013%252FCXS_311e.pdf |
CXS 193-1995
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B193-1995%252FCXS_193e.pdf |
| 727 |
Fish and Crustaceans |
Smoked fish, smoke-flavored fish and smoke-dried fish |
Canada |
Histamine
|
Max. 10 mg/100g fish flesh |
CXS 311- 2013
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/pt/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B311-2013%252FCXS_311e.pdf |
N/A |
| 728 |
Fish and Crustaceans |
Smoked fish, smoke-flavored fish and smoke-dried fish |
Canada |
Odour, Flavour and Texture
|
A sample unit affected by persistent and distinct objectionable odours, flavours, or textures indicative of decomposition, or rancidity, burning sensation or other sensorial impressions not characteristic of the product. |
CXS 311- 2013
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/pt/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B311-2013%252FCXS_311e.pdf |
N/A |
| 729 |
Spices and Condiments |
Cumin seed |
Kuwait |
Volatile oils, ml/100 g (dry basis), minimum
|
- Max. 2.0 (Whole and cracked Grade I)
- Max. 1.5 (Whole and cracked Grade II)
- Max. 1.5 (Whole and cracked Grade III)
- Max. 1.3 (Ground cumin) |
GSO CODEX STAN 327/ ICS - 67.220.10
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:781216/GSO%20CODEX%20STAN%20327:2021?lang=en |
N/A |
| 730 |
Spices and Condiments |
Cumin seed |
Kuwait |
Acid-insoluble ash, % mass fraction (dry basis), maximum
|
- Max. 1.5 (Whole and cracked Grade I)
- Max. 3.0 (Whole and cracked Grade II)
- Max. 4.0 (Whole and cracked Grade III)
- Max. 1.5 (Ground cumin) |
GSO CODEX STAN 327/ ICS - 67.220.10
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:781216/GSO%20CODEX%20STAN%20327:2021?lang=en |
N/A |
| 731 |
Spices and Condiments |
Cumin seed |
Kuwait |
Total Ash, % Mass Fraction (Dry Basis), Maximum
|
- Max. 8.5 (Whole and cracked Grade I)
- Max. 10 (Whole and cracked Grade II)
- Max. 12 (Whole and cracked Grade III)
- Max. 9.5 (Ground cumin) |
GSO CODEX STAN 327/ ICS - 67.220.10
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:781216/GSO%20CODEX%20STAN%20327:2021?lang=en |
N/A |
| 732 |
Spices and Condiments |
Cumin seed |
Kuwait |
Moisture Content
|
Max. 10 % (Grade I, II, III) |
GSO CODEX STAN 327/ ICS - 67.220.10
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:781216/GSO%20CODEX%20STAN%20327:2021?lang=en |
N/A |
| 733 |
Spices and Condiments |
Cumin seed |
Kuwait |
Mammalian excreta (mg/kg)
|
Max. 1.0 (Grade I, II, III) |
GSO CODEX STAN 327/ ICS - 67.220.10
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:781216/GSO%20CODEX%20STAN%20327:2021?lang=en |
N/A |
| 734 |
Spices and Condiments |
Cumin seed |
Kuwait |
Live insects
|
0 (Grade I, II, III) |
GSO CODEX STAN 327/ ICS - 67.220.10
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:781216/GSO%20CODEX%20STAN%20327:2021?lang=en |
N/A |
| 735 |
Spices and Condiments |
Cumin seed |
Kuwait |
Insect-damaged matter, d maximum, % mass fraction
|
- Max. 0.5 (Grade I)
- Max. 1.0 (Grade II, III) |
GSO CODEX STAN 327/ ICS - 67.220.10
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:781216/GSO%20CODEX%20STAN%20327:2021?lang=en |
N/A |
| 736 |
Spices and Condiments |
Cumin seed |
Kuwait |
Dead insects, insect fragents, rodent contamination max % mass fraction
|
- Max. 0.1 (Grade I)
- Max. 0.5 (Grade II, III) |
GSO CODEX STAN 327/ ICS - 67.220.10
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:781216/GSO%20CODEX%20STAN%20327:2021?lang=en |
N/A |
| 737 |
Spices and Condiments |
Cumin seed |
Kuwait |
Mould visible, maximum, % mass fraction
|
Max. 1.0 (Grade I, II, III) |
GSO CODEX STAN 327/ ICS - 67.220.10
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:781216/GSO%20CODEX%20STAN%20327:2021?lang=en |
N/A |
| 738 |
Spices and Condiments |
Cumin seed |
Kuwait |
Foreign matterb content, maximum, % mass fraction
|
-Max. 0.1 (Grade I)
-Max. 0.5 (Grade II & III) |
GSO CODEX STAN 327/ ICS - 67.220.10
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:781216/GSO%20CODEX%20STAN%20327:2021?lang=en |
N/A |
| 739 |
Spices and Condiments |
Cumin seed |
Kuwait |
Extraneous vegetable mattera content, maximum, % mass fraction
|
-Max. 1 (Grade I)
-Max. 2 (Grade II)
-Max. 3 (Grade III) |
GSO CODEX STAN 327/ ICS - 67.220.10
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:781216/GSO%20CODEX%20STAN%20327:2021?lang=en |
N/A |
| 740 |
Fruits and Vegetable-Based Products |
Fruits (Litchi) |
Kuwait |
UNIFORMITY
|
The contents of each package must be uniform and contain only litchis of the same origin, variety and/or commercial type, quality and size, and appreciably of the same degree of ripeness and development. The visible part of the contents of the package must be representative of the entire contents. |
GSO CAC 196/ ICS : 67.080
Ref. Link: https://www.gso.org.sa/store/standards/GSO:639560/GSO%20CODEX%20STAN%20196:2014/?lang=en |
N/a |
| 741 |
Fruits and Vegetable-Based Products |
Fruits (Litchi) |
Kuwait |
Size tolerances (For all classes)
|
10% by number or weight of litchis not satisfying as regards the
minimum size, provided, however, that the diameter is not less than 15 mm in all
classes, and/or the maximum size range 10 mm. |
GSO CAC 196/ ICS : 67.080
Ref. Link: https://www.gso.org.sa/store/standards/GSO:639560/GSO%20CODEX%20STAN%20196:2014/?lang=en |
N/A |
| 742 |
Fruits and Vegetable-Based Products |
Fruits (Litchi) |
Kuwait |
Quality tolerances (Class II)
|
10% by number or weight of litchis satisfying neither the requirements of
the class nor the minimum requirements |
GSO CAC 196/ ICS : 67.080
Ref. Link: https://www.gso.org.sa/store/standards/GSO:639560/GSO%20CODEX%20STAN%20196:2014/?lang=en |
N/A |
| 743 |
Fruits and Vegetable-Based Products |
Fruits (Litchi) |
Kuwait |
Quality tolerances (Class I)
|
10% by number or weight of litchis not satisfying the requirements of the
class |
GSO CAC 196/ ICS : 67.080
Ref. Link: https://www.gso.org.sa/store/standards/GSO:639560/GSO%20CODEX%20STAN%20196:2014/?lang=en |
N/A |
| 744 |
Fruits and Vegetable-Based Products |
Fruits (Litchi) |
Kuwait |
Quality tolerances (Extra Class)
|
5% by number or weight of litchis not satisfying the requirements of the
class |
GSO CAC 196/ ICS : 67.080
Ref. Link: https://www.gso.org.sa/store/standards/GSO:639560/GSO%20CODEX%20STAN%20196:2014/?lang=en |
N/A |
| 745 |
Fruits and Vegetable-Based Products |
Fruits (Litchi) |
Kuwait |
Size range
|
Max. 10 mm between fruit in each package |
GSO CAC 196/ ICS : 67.080
Ref. Link: https://www.gso.org.sa/store/standards/GSO:639560/GSO%20CODEX%20STAN%20196:2014/?lang=en |
N/A |
| 746 |
Fruits and Vegetable-Based Products |
Fruits (Litchi) |
Kuwait |
Size (Class I & II)
|
Min. 20 mm |
GSO CAC 196/ ICS : 67.080
Ref. Link: https://www.gso.org.sa/store/standards/GSO:639560/GSO%20CODEX%20STAN%20196:2014/?lang=en |
N/A |
| 747 |
Fruits and Vegetable-Based Products |
Fruits (Litchi) |
Kuwait |
Size (Extra Class)
|
Min. 33 mm |
GSO CAC 196/ ICS : 67.080
Ref. Link: https://www.gso.org.sa/store/standards/GSO:639560/GSO%20CODEX%20STAN%20196:2014/?lang=en |
N/A |
| 748 |
Oil |
Edible vegetable Oils (Castor Oil) |
Oman |
Unsaponifiable matter (g/kg)
|
Max. 20 |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 749 |
Oil |
Edible vegetable Oils (Castor Oil) |
Oman |
Iodine value
|
10.6 to 6.3 |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 750 |
Oil |
Edible vegetable Oils (Castor Oil) |
Oman |
Refractive index (ND 40oC)
|
1.448 to 1450 |
Refractive index (ND 40oC) 1.448 to 1450 GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 751 |
Oil |
Edible vegetable Oils (Castor Oil) |
Oman |
Relative density
|
0.908 to 0.921 at 40 Degree Celsius |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 752 |
Oil |
Edible vegetable Oils (Castor Oil) |
Oman |
Polenske values
|
13 to 18 |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 753 |
Oil |
Edible vegetable Oils (Castor Oil) |
Oman |
Reichert values
|
6 to 8.5 |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 754 |
Oil |
Edible vegetable Oils (Castor Oil) |
Oman |
Peroxide value (Virgin oils and Cold pressed oils)
|
Max. 15 milliequivalents of active oxygen/kg oil |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 755 |
Oil |
Edible vegetable Oils (Castor Oil) |
Oman |
Peroxide value (Refined oils)
|
Max. 10 milliequivalents of active oxygen/kg oil |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 756 |
Oil |
Edible vegetable Oils (Castor Oil) |
Oman |
Acid value (Virgin oils and Cold pressed oils)
|
Max. 4.0 mg KOH/g oil |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 757 |
Oil |
Edible vegetable Oils (Castor Oil) |
Oman |
Acid value (Refined oils)
|
Max. 0.6 mg KOH/g oil |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 758 |
Oil |
Edible vegetable Oils (Castor Oil) |
Oman |
Arsenic
|
Max. 0.1 mg/kg |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 759 |
Oil |
Edible vegetable Oils (Castor Oil) |
Oman |
Lead
|
Max. 0.1 mg/kg |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 760 |
Oil |
Edible vegetable Oils (Castor Oil) |
Oman |
Copper
|
-Max. 0.4 mg/kg (Refined oils)
-Max. 0.1 mg/kg (Refined oils) |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 761 |
Oil |
Edible vegetable Oils (Castor Oil) |
Oman |
Iron
|
-Max. 1.5 mg/kg (Refined oils)
-Max. 5.0 mg/kg (Refined oils) |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 762 |
Oil |
Edible vegetable Oils (Castor Oil) |
Oman |
Soap content
|
Max. 0.005 %, m/m |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 763 |
Oil |
Edible vegetable Oils (Castor Oil) |
Oman |
Insoluble impurities
|
Max. 0.05%, m/m |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 764 |
Oil |
Edible vegetable Oils (Castor Oil) |
Oman |
Matter volatile at 105 Degree Celsius
|
Max. 0.2%, m/m |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 765 |
Oil |
Edible vegetable Oils (Castor Oil) |
Oman |
Fatty acids composition (% of total fatty acids)
|
Shall be according to what is mentioned in table (2) in the appendix. |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 766 |
Oil |
Edible vegetable Oils (Castor Oil) |
Oman |
Polydimethylsiloxane
|
Max. 10 mg/kg |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 767 |
Oil |
Edible vegetable Oils (Castor Oil) |
Oman |
Citric and fatty acid esters of glycerol
|
Max. 100 mg/kg (singly or combination) |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 768 |
Oil |
Edible vegetable Oils (Castor Oil) |
Oman |
Isopropyl citrates
|
Max. 100 mg/kg (singly or combination) |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 769 |
Oil |
Edible vegetable Oils (Castor Oil) |
Oman |
Trisodium citrate
|
GMP |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 770 |
Oil |
Edible vegetable Oils (Castor Oil) |
Oman |
Sodium dihydrogen citrate
|
GMP |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 771 |
Oil |
Edible vegetable Oils (Castor Oil) |
Oman |
Citric acid
|
GMP |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 772 |
Oil |
Edible vegetable Oils (Castor Oil) |
Oman |
Dilauryl thiodipropionate
|
200 mg/kg |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 773 |
Oil |
Edible vegetable Oils (Castor Oil) |
Oman |
Any combination of Propyl gallate, Tertiary butylated hydroxylquinone (TBHQ), Butylated hydroxyanisole (BHA), Butylated hydroxytoluene (BHT)
|
Max. 200 mg/kg within individual limits |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 774 |
Oil |
Edible vegetable Oils (Castor Oil) |
Oman |
Butylated hydroxytoluene (BHT)
|
Max. 75 mg/kg |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 775 |
Oil |
Edible vegetable Oils (Castor Oil) |
Oman |
Butylated hydroxyanisole (BHA)
|
Max. 175 mg/kg |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 776 |
Oil |
Edible vegetable Oils (Castor Oil) |
Oman |
Tertiary Butly Hydroquinone (TBHQ)
|
Max. 120 mg/kg |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 777 |
Oil |
Edible vegetable Oils (Castor Oil) |
Oman |
Propyl gallate
|
Max. 100 mg/kg |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 778 |
Oil |
Edible vegetable Oils (Castor Oil) |
Oman |
Tocopherol concentrate, mixed
|
Max. 300 mg/kg (singly or combination) |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 779 |
Oil |
Edible vegetable Oils (Castor Oil) |
Oman |
Tocopherol d-alpha
|
Max. 300 mg/kg (singly or combination) |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 780 |
Oil |
Edible vegetable Oils (Castor Oil) |
Oman |
Ascorbyl stearate
|
Max. 500 mg/kg (singly or combination) |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 781 |
Oil |
Edible vegetable Oils (Castor Oil) |
Oman |
Ascorbyl Palmitate
|
Max. 500 mg/kg (singly or combination) |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N./A |
| 782 |
Oil |
Edible vegetable Oils (Castor Oil) |
Oman |
Flavors
|
Natural or synthetic flavors are permitted to add according to Gulf Standard mentioned in clause 2.5 |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 783 |
Oil |
Edible vegetable Oils (Castor Oil) |
Oman |
Odour, Flavour and Colour
|
Characteristics |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 784 |
Oil |
Edible vegetable oils (Coconut Oil) |
Oman |
Unsaponifiable matter (g/kg)
|
Max. 20 |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 785 |
Oil |
Edible vegetable oils (Coconut Oil) |
Oman |
Iodine value
|
10.6 to 6.3 |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 786 |
Oil |
Edible vegetable oils (Coconut Oil) |
Oman |
Saponification value (mg KOH/g fat)
|
265 to 248 |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 787 |
Oil |
Edible vegetable oils (Coconut Oil) |
Oman |
Refractive index (ND 40oC)
|
1.448 to 1450 |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 788 |
Oil |
Edible vegetable oils (Coconut Oil) |
Oman |
Refractive index (ND 40oC)
|
1.448 to 1450 |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 789 |
Oil |
Edible vegetable oils (Coconut Oil) |
Oman |
Relative density
|
0.908 to 0.921 at 40 Degree Celsius |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 790 |
Oil |
Edible vegetable oils (Coconut Oil) |
Oman |
Polenske values
|
13 to 18 |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 791 |
Oil |
Edible vegetable oils (Coconut Oil) |
Oman |
Reichert values
|
6 to 8.5 |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 792 |
Oil |
Edible vegetable oils (Coconut Oil) |
Oman |
Peroxide value (Virgin oils and Cold pressed oils)
|
Max. 15 milliequivalents of active oxygen/kg oil |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 793 |
Oil |
Edible vegetable oils (Coconut Oil) |
Oman |
Peroxide value (Refined oils)
|
Max. 10 milliequivalents of active oxygen/kg oil |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 794 |
Oil |
Edible vegetable oils (Coconut Oil) |
Oman |
Acid value (Virgin oils and Cold pressed oils)
|
Max. 4.0 mg KOH/g oil |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 795 |
Oil |
Edible vegetable oils (Coconut Oil) |
Oman |
Acid value (Refined oils)
|
Max. 0.6 mg KOH/g oil |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 796 |
Oil |
Edible vegetable Oils (Castor Oil) |
Oman |
Arsenic
|
Max. 0.1 mg/kg |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 797 |
Oil |
Edible vegetable oils (Coconut Oil) |
Oman |
Lead
|
Max. 0.1 mg/kg |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 798 |
Oil |
Edible vegetable oils (Coconut Oil) |
Oman |
Copper
|
-Max. 0.1 mg/kg (Refined oils)
-Max. 0.4 mg/kg (Refined oils) |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 799 |
Oil |
Edible vegetable oils (Coconut Oil) |
Oman |
Iron
|
-Max. 1.5 mg/kg (Refined oils)
-Max. 5.0 mg/kg (Refined oils) |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 800 |
Oil |
Edible vegetable oils (Coconut Oil) |
Oman |
Soap content
|
Max. 0.005% m/m |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 801 |
Oil |
Edible vegetable oils (Coconut Oil) |
Oman |
Insoluble impurities
|
Max. 0.05% m/m |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 802 |
Oil |
Edible vegetable oils (Coconut Oil) |
Oman |
Matter volatile at 105 Degree Celsius
|
Max. 0.2% m/m |
Max. 0.2% m/m
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 803 |
Oil |
Edible vegetable oils (Coconut Oil) |
Oman |
Fatty acids composition (% of total fatty acids)
|
Shall be according to what is mentioned in table (2) in the appendix. |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 804 |
Oil |
Edible vegetable oils (Coconut Oil) |
Oman |
Polydimethylsiloxane
|
Max. 10 mg/kg |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 805 |
Oil |
Edible vegetable oils (Coconut Oil) |
Oman |
Citric and fatty acid esters of glycerol
|
Max. 100 mg/kg (singly or combination) |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 806 |
Oil |
Edible vegetable oils (Coconut Oil) |
Oman |
Isopropyl citrates
|
Max. 100 mg/kg (singly or combination) |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 807 |
Oil |
Edible vegetable oils (Coconut Oil) |
Oman |
Trisodium citrate
|
GMP |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 808 |
Oil |
Edible vegetable oils (Coconut Oil) |
Oman |
Sodium dihydrogen citrate
|
GMP |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 809 |
Oil |
Edible vegetable oils (Coconut Oil) |
Oman |
Citric acid
|
GMP |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 810 |
Oil |
Edible vegetable oils (Coconut Oil) |
Oman |
Dilauryl thiodipropionate
|
200 mg/kg |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 811 |
Oil |
Edible vegetable oils (Coconut Oil) |
Oman |
Any combination of Propyl gallate, Tertiary butylated hydroxylquinone (TBHQ), Butylated hydroxyanisole (BHA), Butylated hydroxytoluene (BHT)
|
Max. 200mg/kg within individual limits |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 812 |
Oil |
Edible vegetable oils (Coconut Oil) |
Oman |
Butylated hydroxytoluene (BHT)
|
Max. 75 mg/kg |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 813 |
Oil |
Edible vegetable oils (Coconut Oil) |
Oman |
Butylated hydroxyanisole (BHA)
|
Max. 175 mg/kg |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 814 |
Oil |
Edible vegetable oils (Coconut Oil) |
Oman |
Tertiary Butly Hydroquinone (TBHQ)
|
Max. 120 mg/kg |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 815 |
Oil |
Edible vegetable oils (Coconut Oil) |
Oman |
Propyl gallate
|
Max. 100 mg/kg |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 816 |
Oil |
Edible vegetable oils (Coconut Oil) |
Oman |
Propyl gallate
|
Max. 100 mg/kg |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 817 |
Oil |
Edible vegetable oils (Coconut Oil) |
Oman |
Tocopherol concentrate, mixed
|
Max. 300 mg/kg (singly or combination) |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 818 |
Oil |
Edible vegetable oils (Coconut Oil) |
Oman |
Tocopherol d-alpha
|
Max. 300 mg/kg (singly or combination) |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 819 |
Oil |
Edible vegetable oils (Coconut Oil) |
Oman |
Ascorbyl stearate
|
Max. 500 mg/kg (singly or combination) |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 820 |
Fats and Oils |
Animal Fat and Oil |
Canada |
Microbiological criteria
|
As per CXG 21-1997 |
CXS 211-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B211-1999%252FCXS_211e.pdf |
CXG 21-1997
Ref Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXG%2B21-1997%252FCXG_021e.pdf |
| 821 |
Oil |
Edible vegetable oils (Coconut Oil) |
Oman |
Ascorbyl Palmitate
|
Max. 500 mg/kg (singly or combination) |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 822 |
Fats and Oils |
Animal Fat and Oil |
Canada |
Pesticides residues
|
As per the CODEX Pesticide Index |
CXS 211-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B211-1999%252FCXS_211e.pdf |
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/codex-texts/dbs/pestres/pesticides/en/ |
| 823 |
Oil |
Edible vegetable oils (Coconut Oil) |
Oman |
Flavors
|
Natural or synthetic flavors are permitted to add according to Gulf Standard mentioned in clause 2.5 |
Natural or synthetic flavors are permitted to add according to Gulf Standard mentioned in clause 2.5
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 824 |
Fats and Oils |
Animal Fat and Oil |
Canada |
Food Additives
|
As per CXS 192-1995 (Food category 02.1.3) |
CXS 211-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B211-1999%252FCXS_211e.pdf |
CXS 192-1995
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B192-1995%252FCXS_192e.pdf |
| 825 |
Fats and Oils |
Animal Fat and Oil |
Canada |
Contaminants
|
As per CXS 193-1995 |
CXS 211-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B211-1999%252FCXS_211e.pdf |
CXS 193-1995
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B193-1995%252FCXS_193e.pdf |
| 826 |
Fats and Oils |
Animal Fat and Oil |
Canada |
Unsaponifiable matter (g/kg)
|
≤10 (Lard)
≤12 (Premier jus)
≤10 (Rendered pork fat)
≤12 (Edible tallow) |
CXS 211-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B211-1999%252FCXS_211e.pdf |
N/A |
| 827 |
Fats and Oils |
Animal Fat and Oil |
Canada |
Iodine value (Wijs)
|
55-65 (Lard)
60-72 (Premier jus)
36-47 (Rendered pork fat)
40-53 (Edible tallow) |
CXS 211-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B211-1999%252FCXS_211e.pdf |
N/A |
| 828 |
Fats and Oils |
Animal Fat and Oil |
Canada |
Saponification value (mg KOH/g fat)
|
192-203 (Lard)
192-203 (Premier jus)
190-200 (Rendered pork fat)
190-202 (Edible tallow) |
CXS 211-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B211-1999%252FCXS_211e.pdf |
N/A |
| 829 |
Fats and Oils |
Animal Fat and Oil |
Canada |
Titre (°C)
|
32-45 (Lard)
32-45 (Premier jus)
42.5-47 (Rendered pork fat)
40-49 (Edible tallow) |
CXS 211-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B211-1999%252FCXS_211e.pdf |
N/A |
| 830 |
Fats and Oils |
Animal Fat and Oil |
Canada |
Refractive index (N D 40ºC)
|
1.448-1.460 (Lard)
1.448-1.461 (Premier jus)
1.448-1.460 (Rendered pork fat)
1.448-1.460 (Edible tallow) |
CXS 211-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B211-1999%252FCXS_211e.pdf |
N/A |
| 831 |
Fats and Oils |
Animal Fat and Oil |
Canada |
Relative density (40ºC/water at 20ºC)
|
0.896-0.904 (Lard)
0.894-0.906 (Premier jus)
0.893-0.904 (Rendered pork fat)
0.894-0.904 (Edible tallow) |
CXS 211-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B211-1999%252FCXS_211e.pdf |
N/A |
| 832 |
Fats and Oils |
Animal Fat and Oil |
Canada |
GLC ranges of fatty acid composition (expressed as percentages)
|
As per the CXS 211-1999, Table 1 |
CXS 211-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B211-1999%252FCXS_211e.pdf |
N/A |
| 833 |
Fats and Oils |
Animal Fat and Oil |
Canada |
Peroxide value
|
Max. up to 10 milliequivalents active oxygen/kg fat |
CXS 211-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B211-1999%252FCXS_211e.pdf |
N/A |
| 834 |
Fats and Oils |
Animal Fat and Oil |
Canada |
Acid value
|
Max.1.3 mg KOH/g fat = ffa max 0.65 % (Lard)
Max.2.0 mg KOH/g fat = ffa max 1.00 % (Premier jus)
Max.2.5 mg KOH/g fat = ffa max 1.25 % (Rendered pork fat)
Max.2.5 mg KOH/g fat = ffa max 1.25 % (Edible tallow) |
CXS 211-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B211-1999%252FCXS_211e.pdf |
N/A |
| 835 |
Fats and Oils |
Animal Fat and Oil |
Canada |
Copper
|
Max.0.4 mg/kg |
CXS 211-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B211-1999%252FCXS_211e.pdf |
N/A |
| 836 |
Fats and Oils |
Animal Fat and Oil |
Canada |
Iron
|
Max. 1.5 mg/kg |
CXS 211-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B211-1999%252FCXS_211e.pdf |
N/A |
| 837 |
Fats and Oils |
Animal Fat and Oil |
Canada |
Sodium soap content
|
Nil (Lard)
Nil (Premier jus)
Max.0.005 % (Rendered pork fat)
Max.0.005 % (Edible tallow) |
CXS 211-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B211-1999%252FCXS_211e.pdf |
N/A |
| 838 |
Fats and Oils |
Animal Fat and Oil |
Canada |
Insoluble impurities
|
Max. 0.05 % |
CXS 211-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B211-1999%252FCXS_211e.pdf |
N/A |
| 839 |
Fats and Oils |
Animal Fat and Oil |
Canada |
Volatile matters at 105°C
|
Max.0.3 % |
CXS 211-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B211-1999%252FCXS_211e.pdf |
N/A |
| 840 |
Fats and Oils |
Animal Fat and Oil |
Canada |
Odour and taste
|
Characteristic and free from foreign and rancid odour and taste. |
CXS 211-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B211-1999%252FCXS_211e.pdf |
N/A |
| 841 |
Fats and Oils |
Animal Fat and Oil |
Canada |
Colour
|
-White when solid (Rendered pork fat)
-White to cream (Lard)
-Creamy white to pale yellow (Premier jus)
-Off-white to pale yellow (Edible tallow) |
CXS 211-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B211-1999%252FCXS_211e.pdf |
N/A |
| 842 |
Fats and Oils |
Vegetable Fat and Oil |
Canada |
Microbiological criteria
|
As per CXG 21-1997 |
CXS 210-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B210-1999%252FCXS_210e.pdf |
CXG 21-1997
Ref Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXG%2B21-1997%252FCXG_021e.pdf |
| 843 |
Fats and Oils |
Vegetable Fat and Oil |
Canada |
Pesticide Residues
|
As per the CODEX Pesticide Index |
CXS 210-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B210-1999%252FCXS_210e.pdf |
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/codex-texts/dbs/pestres/pesticides/en/ |
| 844 |
Fats and Oils |
Vegetable Fat and Oil |
Canada |
Contaminants
|
As per CXS 193-1995 |
CXS 210-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B210-1999%252FCXS_210e.pdf |
CXS 193-1995
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B193-1995%252FCXS_193e.pdf |
| 845 |
Fats and Oils |
Vegetable Fat and Oil |
Canada |
Flavorings
|
As per CXG 66-2008 |
CXS 210-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B210-1999%252FCXS_210e.pdf |
CXG 66-2008
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXG%2B66-2008%252Fcxg_066e.pdf |
| 846 |
Fats and Oils |
Vegetable Fat and Oil |
Canada |
Food Additives
|
As per CXS 192-1995 (Food category 02.1.2) |
CXS 210-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B210-1999%252FCXS_210e.pdf |
CXS 192-1995
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B192-1995%252FCXS_192e.pdf |
| 847 |
Fats and Oils |
Vegetable Fat and Oil |
Canada |
Fatty acid composition by GC (expressed as percentage of total fatty acids)
|
As per CXS 210-1999
(see Section 3.1 of the standard) Table.1.0 |
CXS 210-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B210-1999%252FCXS_210e.pdf |
N/A |
| 848 |
Fats and Oils |
Vegetable Fat and Oil |
Canada |
Slip point
|
Between 21 °C to 26 °C (Palm kernel olein)
Between 31 °C to 34 °C (Palm kernel stearin)
Max. 24 °C (Palm olein)
Min. 44 °C (Palm stearin)
Max. 19.5 °C (Palm superolein) |
CXS 210-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B210-1999%252FCXS_210e.pdf |
N/A |
| 849 |
Fats and Oils |
Vegetable Fat and Oil |
Canada |
Peroxide value
|
Up to 10 milliequivalents of active oxygen/kg oil (Refined oils)
Up to 15 milliequivalents of active oxygen/kg oil (Cold pressed and virgin oils) |
CXS 210-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B210-1999%252FCXS_210e.pdf |
N/A |
| 850 |
Fats and Oils |
Vegetable Fat and Oil |
Canada |
Free Fatty Acid
|
5.0 % (as palmitic acid) [Virgin palm oil]
4.0 % (as lauric acid) [Crude palm kernel oil]
0.3 % (as oleic acid) [Refined rice bran oil] |
CXS 210-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B210-1999%252FCXS_210e.pdf |
N/A |
| 851 |
Fats and Oils |
Vegetable Fat and Oil |
Canada |
Acid value
|
0.6 mg KOH/g oil (Refined oils)
4.0 mg KOH/g oil [Cold pressed and virgin oils (except crude palm kernel oil and virgin palm oil)] |
CXS 210-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B210-1999%252FCXS_210e.pdf |
N/A |
| 852 |
Fats and Oils |
Vegetable Fat and Oil |
Canada |
Copper
|
0.1 mg/kg (Refined oils)
0.2 0.4 mg/kg (Virgin oils) |
CXS 210-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B210-1999%252FCXS_210e.pdf |
N/A |
| 853 |
Fats and Oils |
Vegetable Fat and Oil |
Canada |
Iron
|
1.5 mg/kg (Refined oils)
5.0 mg/kg (Virgin oils)
5.0 mg/kg (Crude palm kernel olein)
7.0 mg/kg (Crude palm kernel stearin |
CXS 210-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B210-1999%252FCXS_210e.pdf |
N/A |
| 854 |
Fats and Oils |
Vegetable Fat and Oil |
Canada |
Soap content
|
0.005 %, m/m |
CXS 210-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B210-1999%252FCXS_210e.pdf |
N/A |
| 855 |
Fats and Oils |
Vegetable Fat and Oil |
Canada |
Insoluble impurities
|
0.05 %, m/m |
CXS 210-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B210-1999%252FCXS_210e.pdf |
N/A |
| 856 |
Fats and Oils |
Vegetable Fat and Oil |
Canada |
Volatile Matter at 105 °C
|
0.2 %, m/m |
CXS 210-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B210-1999%252FCXS_210e.pdf |
N/A |
| 857 |
Fats and Oils |
Vegetable Fat and Oil |
Canada |
Color, Odor and Taste
|
-Product shall be characteristic of the designated product
-It shall be free from foreign and rancid odor and taste. |
CXS 210-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B210-1999%252FCXS_210e.pdf |
N/A |
| 858 |
Spices and Condiments |
Cumin seed |
Canada |
Microbiological criteria
|
As per CXG 21-1997 |
CXS 327-2017
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B327-2017%252FCXS_327e.pdf |
CXG 21-1997
Ref Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXG%2B21-1997%252FCXG_021e.pdf |
| 859 |
Spices and Condiments |
Cumin seed |
Canada |
Pesticide Residues
|
As per the CODEX Pesticide Index |
CXS 327-2017
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B327-2017%252FCXS_327e.pdf |
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/codex-texts/dbs/pestres/pesticides/en/ |
| 860 |
Spices and Condiments |
Cumin seed |
Canada |
Contaminants
|
As per CXS 193-1995 |
CXS 327-2017
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B327-2017%252FCXS_327e.pdf |
CXS 193-1995
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B193-1995%252FCXS_193e.pdf |
| 861 |
Spices and Condiments |
Cumin seed |
Canada |
Food Additives
|
As per CXS 192-1995 |
CXS 327-2017
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B327-2017%252FCXS_327e.pdf |
CXS 192-1995
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/ln k=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B192 1995%252FCXS_192e.pdf |
| 862 |
Spices and Condiments |
Cumin seed |
Canada |
Volatile oils, ml/100 g (dry basis), minimum
|
2.0 (Grade I), 1.5 (Grade II), 1.5 (Grade III) [Whole and cracked cumin] 1.3 [Ground cumin] |
CXS 327-2017
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B327-2017%252FCXS_327e.pdf |
N/A |
| 863 |
Spices and Condiments |
Cumin seed |
Canada |
Acid-insoluble ash, % mass fraction (dry basis), maximum
|
1.5 (Grade I), 3.0 (Grade II), 4.0 (Grade III) [Whole and cracked cumin] 1.5 [Ground cumin] |
CXS 327-2017
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B327-2017%252FCXS_327e.pdf |
N/A |
| 864 |
Spices and Condiments |
Cumin seed |
Canada |
Total Ash, % Mass Fraction (Dry Basis), Maximum
|
8.5 (Grade I), 10.0 (Grade II), 12.0 (Grade III) [Whole and cracked cumin]
9.5 [Ground cumin] |
CXS 327-2017
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B327-2017%252FCXS_327e.pdf |
N/A |
| 865 |
Spices and Condiments |
Cumin seed |
Canada |
Moisture Content
|
Max. 10 % |
CXS 327-2017
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B327-2017%252FCXS_327e.pdf |
N/A |
| 866 |
Spices and Condiments |
Cumin seed |
Canada |
Mammalian excreta (mg/kg)
|
1.0 (Grade I), 1.0 (Grade II), 1.0 (Grade III) |
CXS 327-2017
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B327-2017%252FCXS_327e.pdf |
N/A |
| 867 |
Spices and Condiments |
Cumin seed |
Canada |
Live insects
|
0 (Grade I), 0 (Grade II), 0 (Grade III) |
CXS 327-2017
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B327-2017%252FCXS_327e.pdf |
N/A |
| 868 |
Spices and Condiments |
Cumin seed |
Canada |
Insect-damaged matter, maximum, % mass fraction
|
0.5 (Grade I), 1.0 (Grade II), 1.0 (Grade III) |
CXS 327-2017
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B327-2017%252FCXS_327e.pdf |
N/A |
| 869 |
Spices and Condiments |
Cumin seed |
Canada |
Dead insects, insect fragments, rodent contamination max % mass fraction
|
0.1 (Grade I), 0.5 (Grade II), 0.5 (Grade III) |
CXS 327-2017
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B327-2017%252FCXS_327e.pdf |
N/A |
| 870 |
Spices and Condiments |
Cumin seed |
Canada |
Proportion of damaged/defective fruits, c maximum, % mass fraction
|
5.0 (Grade I), 5.0 (Grade II), 5.0 (Grade III) |
CXS 327-2017
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B327-2017%252FCXS_327e.pdf |
N/A |
| 871 |
Spices and Condiments |
Cumin seed |
Canada |
Mould visible, maximum, % mass fraction
|
1.0 (Grade I), 1.0 (Grade II), 1.0 (Grade III) |
1.0 (Grade I), 1.0 (Grade II), 1.0 (Grade III) CXS 327-2017
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B327-2017%252FCXS_327e.pdf |
N/A |
| 872 |
Spices and Condiments |
Cumin seed |
Canada |
Foreign matter content, maximum, % mass fraction
|
0.1 (Grade I), 0.5 (Grade II), 0.5 (Grade III) |
CXS 327-2017
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B327-2017%252FCXS_327e.pdf |
N/A |
| 873 |
Spices and Condiments |
Cumin seed |
Canada |
Extraneous vegetable matter content, maximum, % mass fraction
|
1 (Grade I), 2 (Grade II), 3 (Grade III) |
CXS 327-2017
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B327-2017%252FCXS_327e.pdf |
N/A |
| 874 |
Spices and Condiments |
Cumin seed |
Canada |
Odour, Flavour and Colour
|
-Cumin shall have a characteristic aroma and flavour which can vary depending on geo-climatic factors/conditions.
-Cumin shall be free from any foreign odour or flavour and especially from mustiness.
-Cumin shall have a characteristic colour varying from light grey to dark brown. |
CXS 327-2017
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B327-2017%252FCXS_327e.pdf |
N/A |
| 875 |
Oil |
Edible vegetable oils (Coconut Oil) |
Oman |
Taste and odour
|
Characteristics |
Characteristics
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 876 |
Oil |
Edible vegetable oils (Coconut Oil) |
Oman |
Colour
|
Characteristics |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 877 |
Candy and Gum-Based Products |
Chewing gum (Excl. Put up for Retail Sale) |
Oman |
Pesticide Residues
|
As per GSO 382 |
As per GSO 382
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:781069/GSO%20382:2021?lang=en |
As per GSO 382
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:781069/GSO%20382:2021?lang=en |
| 878 |
Candy and Gum-Based Products |
Chewing Gum |
Oman |
Pesticide Residues
|
As per GSO 382 |
As per GSO 382
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:781069/GSO%20382:2021?lang=en |
As per GSO 382
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:781069/GSO%20382:2021?lang=en |
| 879 |
Candy and Gum-Based Products |
Chewing gum (Not Containing Cocoa) |
Oman |
Salmonella
|
Nil/ 25g |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 880 |
Candy and Gum-Based Products |
Chewing gum (Not Containing Cocoa) |
Oman |
Yeast and Mould
|
Max. 1000 CFU/ g |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 881 |
Candy and Gum-Based Products |
Chewing gum (Not Containing Cocoa) |
Oman |
Veterinary drug residues
|
As per GSO CAC/MRL 2 |
Veterinary drug residues
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
GSO CAC/MRL 2:2021, Ref Link: https://www.gso.org.sa/store/standards/GSO:794412/GSO%20CAC-MRL%202:2021?lang=en |
| 882 |
Candy and Gum-Based Products |
Chewing gum (Not Containing Cocoa) |
Oman |
Zinc
|
Max. 2.5 ppm |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 883 |
Candy and Gum-Based Products |
Chewing gum (Not Containing Cocoa) |
Oman |
Lead
|
Max. 1.0 ppm |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 884 |
Candy and Gum-Based Products |
Chewing gum (Not Containing Cocoa) |
Oman |
Arsenic
|
Max. 0.5 ppm |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 885 |
Candy and Gum-Based Products |
Chewing gum (Not Containing Cocoa) |
Oman |
Copper
|
Max. 2.5 ppm |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 886 |
Candy and Gum-Based Products |
Chewing gum (Not Containing Cocoa) |
Oman |
Sweeteners
|
As per GSO 995 |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
As per GSO 995 Ref link: https://www.gso.org.sa/store/standards/GSO:781265/GSO%20995:2021?lang=en |
| 887 |
Candy and Gum-Based Products |
Chewing gum (Not Containing Cocoa) |
Oman |
Pesticide Residues
|
As per GSO 382 |
As per GSO 382
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:781069/GSO%20382:2021?lang=en |
As per GSO 382
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:781069/GSO%20382:2021?lang=en |
| 888 |
Candy and Gum-Based Products |
Chewing gum (Not Containing Cocoa) |
Oman |
Additives
|
As per GSO 2500 |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
GSO 2500
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:807798/GSO%202500:2022 |
| 889 |
Candy and Gum-Based Products |
Chewing gum (Not Containing Cocoa) |
Oman |
Sugar content (Chewing gum with nutritious sweeteners Natural.)
|
Min. 50% |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 890 |
Candy and Gum-Based Products |
Chewing gum (Not Containing Cocoa) |
Oman |
Moisture content (products filled with fruit juice concentrate or Similar)
|
Max. 15% |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 891 |
Candy and Gum-Based Products |
Chewing gum (Not Containing Cocoa) |
Oman |
Moisture content, %, (m/m), max.
|
Max. 10% |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 892 |
Candy and Gum-Based Products |
Chewing gum (Not Containing Cocoa) |
Oman |
Basis of chewing gum (gum %)
|
Min. 17% |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 893 |
Candy and Gum-Based Products |
Chewing gum (Not Containing Cocoa) |
Oman |
Broken, crushed and defective pieces (%)
|
Max. 5% by weight |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 894 |
Candy and Gum-Based Products |
Chewing gum (Not Containing Cocoa) |
Oman |
Appearance
|
Must not be sticky to the wrapper, sticky, or very dry. |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 895 |
Candy and Gum-Based Products |
Chewing gum (Not Containing Cocoa) |
Oman |
Properties
|
The product must retain its distinctive natural properties and be free of undesirable flavour, foreign materials
and impurities. |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 896 |
Candy and Gum-Based Products |
Chewing gum (Excl. Put up for Retail Sale) |
Oman |
Salmonella
|
Nil/ 25g |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 897 |
Candy and Gum-Based Products |
Chewing gum (Excl. Put up for Retail Sale) |
Oman |
Yeast and Mould
|
Max. 1000 CFU/ g |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 898 |
Candy and Gum-Based Products |
Chewing gum (Excl. Put up for Retail Sale) |
Oman |
Veterinary drug residues
|
As per GSO CAC/MRL 2 |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
GSO CAC/MRL 2:2021, Ref Link: https://www.gso.org.sa/store/standards/GSO:794412/GSO%20CAC-MRL%202:2021?lang=en |
| 899 |
Candy and Gum-Based Products |
Chewing gum (Excl. Put up for Retail Sale) |
Oman |
Zinc
|
Max. 2.5 ppm |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 900 |
Candy and Gum-Based Products |
Chewing gum (Excl. Put up for Retail Sale) |
Oman |
Lead
|
Max. 1.0 ppm |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 901 |
Candy and Gum-Based Products |
Chewing gum (Excl. Put up for Retail Sale) |
Oman |
Arsenic
|
Max. 0.5 ppm |
Max. 0.5 ppm
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 902 |
Candy and Gum-Based Products |
Chewing gum (Excl. Put up for Retail Sale) |
Oman |
Copper
|
Max. 2.5 ppm |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 903 |
Candy and Gum-Based Products |
Chewing gum (Excl. Put up for Retail Sale) |
Oman |
Sweeteners
|
As per GSO 995 |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
As per GSO 995 Ref link: https://www.gso.org.sa/store/standards/GSO:781265/GSO%20995:2021?lang=en |
| 904 |
Candy and Gum-Based Products |
Chewing gum (Excl. Put up for Retail Sale) |
Oman |
Additives
|
as per GSO 2500 |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
GSO 2500
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:807798/GSO%202500:2022 |
| 905 |
Candy and Gum-Based Products |
Chewing gum (Excl. Put up for Retail Sale) |
Oman |
Sugar content (Chewing gum with nutritious sweeteners Natural.)
|
Min. 50% |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 906 |
Candy and Gum-Based Products |
Chewing gum (Excl. Put up for Retail Sale) |
Oman |
Moisture content (products filled with fruit juice concentrate or Similar)
|
Max. 15% |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 907 |
Candy and Gum-Based Products |
Chewing gum (Excl. Put up for Retail Sale) |
Oman |
Basis of chewing gum (gum %)
|
Min. 17% |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 908 |
Candy and Gum-Based Products |
Chewing gum (Excl. Put up for Retail Sale) |
Oman |
Broken, crushed and defective pieces (%)
|
Max. 5% by weight |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 909 |
Candy and Gum-Based Products |
Chewing gum (Excl. Put up for Retail Sale) |
Oman |
Appearance
|
Must not be sticky to the wrapper, sticky, or very dry. |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 910 |
Candy and Gum-Based Products |
Chewing gum (Excl. Put up for Retail Sale) |
Oman |
Moisture content, %, (m/m), max.
|
Max. 10% |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 911 |
Candy and Gum-Based Products |
Chewing gum (Excl. Put up for Retail Sale) |
Oman |
Properties
|
The product must retain its distinctive natural properties and be free of undesirable flavour, foreign materials
and impurities. |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 912 |
Candy and Gum-Based Products |
Chewing Gum |
Oman |
Salmonella
|
Nil/ 25g |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 913 |
Candy and Gum-Based Products |
Chewing Gum |
Oman |
Yeast and Mould
|
Max. 1000 CFU/ g |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 914 |
Candy and Gum-Based Products |
Chewing Gum |
Oman |
Veterinary drug residues
|
As per GSO CAC/MRL 2 |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
GSO CAC/MRL 2:2021, Ref Link: https://www.gso.org.sa/store/standards/GSO:794412/GSO%20CAC-MRL%202:2021?lang=en |
| 915 |
Candy and Gum-Based Products |
Chewing Gum |
Oman |
Zinc
|
Max. 2.5 ppm |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 916 |
Candy and Gum-Based Products |
Chewing Gum |
Oman |
Lead
|
Max. 0.5 ppm |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 917 |
Candy and Gum-Based Products |
Chewing Gum |
Oman |
Arsenic
|
Max. 0.5 ppm |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 918 |
Candy and Gum-Based Products |
Chewing Gum |
Oman |
Copper
|
Max. 2.5 ppm |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 919 |
Candy and Gum-Based Products |
Chewing Gum |
Oman |
Sweeteners
|
As per GSO 995 |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
As per GSO 995 Ref link: https://www.gso.org.sa/store/standards/GSO:781265/GSO%20995:2021?lang=en |
| 920 |
Candy and Gum-Based Products |
Chewing Gum |
Oman |
Additives
|
As per GSO 2500 |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
GSO 2500
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:807798/GSO%202500:2022 |
| 921 |
Candy and Gum-Based Products |
Chewing Gum |
Oman |
Sugar content (Chewing gum with nutritious sweeteners Natural.)
|
Min. 50% |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 922 |
Candy and Gum-Based Products |
Chewing Gum |
Oman |
Moisture content (products filled with fruit juice concentrate or Similar)
|
Max. 15% |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 923 |
Candy and Gum-Based Products |
Chewing Gum |
Oman |
Moisture content, %, (m/m), max.
|
Max. 10% |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 924 |
Candy and Gum-Based Products |
Chewing Gum |
Oman |
Basis of chewing gum (gum %)
|
Min. 17% |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 925 |
Candy and Gum-Based Products |
Chewing Gum |
Oman |
Broken, crushed and defective pieces (%)
|
Max. 5% by weight |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 926 |
Candy and Gum-Based Products |
Chewing Gum |
Oman |
Appearance
|
Must not be sticky to the wrapper, sticky, or very dry. |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 927 |
Candy and Gum-Based Products |
Chewing Gum |
Oman |
Properties
|
The product must retain its distinctive natural properties and be free of undesirable flavour, foreign materials
and impurities. |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 928 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Oman |
Additives
|
2.20.1 " General Standard for food additives |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
GSO 2500
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:807798/GSO%202500:2022 |
| 929 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Oman |
Mold
|
Nil/ g or ml |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/a |
| 930 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Oman |
Yeast
|
Max. 2 CFU/ g or ml |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 931 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Oman |
Pesticide Residues
|
As per GSO 382 |
As per GSO 382
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:781069/GSO%20382:2021?lang=en |
As per GSO 382
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:781069/GSO%20382:2021?lang=en |
| 932 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Oman |
Stannous chloride
|
Max. 25 mg/kg calculated as tin. Should not be added to foods in uncoated tin cans |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 933 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Oman |
Disodium ethylenediaminetetraacetate
|
Max. 365 mg/kg (singly or in combination) |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 934 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Oman |
Calcium disodium ethylenediaminetetraacetate
|
Max. 365 mg/kg (singly or in combination) |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 935 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Oman |
Caramel IV-sulfite ammonia caramel
|
Max. 50000 mg/kg |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 936 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Oman |
Fast Green FCF
|
Max. 200 mg/kg |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 937 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Oman |
Brilliant Blue FCF
|
Max. 20 mg/kg |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 938 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Oman |
Tartrazine
|
Max. 100 mg/kg |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 939 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Oman |
Medium content
|
Max. 20% of the drained weight of the container |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 940 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Oman |
Texture and maturity
|
Shall be reasonably tender and reasonably uniform in texture and maturity |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 941 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Oman |
Taste and flavor
|
Shall have a normal taste and flavor and be free from odors and flavors
foreign to the product. |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 942 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Oman |
Colour
|
Characteristic |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 943 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Oman |
Physical properties
|
Each vegetable component shall retain its physical properties, be homogenous in
size and color. |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 944 |
Fruits and Vegetable-Based Products |
Fruits (Litchi) |
Oman |
UNIFORMITY
|
The contents of each package must be uniform and contain only litchis of the same origin, variety and/or commercial type, quality and size, and appreciably of the same degree of ripeness and development. The visible part of the contents of the package must be representative of the entire contents. |
GSO CAC 196/ ICS : 67.080
Ref. Link: https://www.gso.org.sa/store/standards/GSO:639560/GSO%20CODEX%20STAN%20196:2014/?lang=en |
N/A |
| 945 |
Fruits and Vegetable-Based Products |
Fruits (Litchi) |
Oman |
Size tolerances (For all classes)
|
10% by number or weight of litchis not satisfying as regards the
minimum size, provided, however, that the diameter is not less than 15 mm in all
classes, and/or the maximum size range 10 mm. |
GSO CAC 196/ ICS : 67.080
Ref. Link: https://www.gso.org.sa/store/standards/GSO:639560/GSO%20CODEX%20STAN%20196:2014/?lang=en |
N/A |
| 946 |
Fruits and Vegetable-Based Products |
Fruits (Litchi) |
Oman |
Quality tolerances (Class II)
|
10% by number or weight of litchis satisfying neither the requirements of
the class nor the minimum requirements |
GSO CAC 196/ ICS : 67.080
Ref. Link: https://www.gso.org.sa/store/standards/GSO:639560/GSO%20CODEX%20STAN%20196:2014/?lang=en |
N/A |
| 947 |
Fruits and Vegetable-Based Products |
Fruits (Litchi) |
Oman |
Quality tolerances (Class I)
|
10% by number or weight of litchis not satisfying the requirements of the
class |
GSO CAC 196/ ICS : 67.080
Ref. Link: https://www.gso.org.sa/store/standards/GSO:639560/GSO%20CODEX%20STAN%20196:2014/?lang=en |
N/A |
| 948 |
Fruits and Vegetable-Based Products |
Fruits (Litchi) |
Oman |
Quality tolerances (Extra Class)
|
5% by number or weight of litchis not satisfying the requirements of the
class |
GSO CAC 196/ ICS : 67.080
Ref. Link: https://www.gso.org.sa/store/standards/GSO:639560/GSO%20CODEX%20STAN%20196:2014/?lang=en |
N/A |
| 949 |
Fruits and Vegetable-Based Products |
Fruits (Litchi) |
Oman |
Size range
|
Max. 10 mm between fruit in each package |
GSO CAC 196/ ICS : 67.080
Ref. Link: https://www.gso.org.sa/store/standards/GSO:639560/GSO%20CODEX%20STAN%20196:2014/?lang=en |
N/A |
| 950 |
Fruits and Vegetable-Based Products |
Fruits (Litchi) |
Oman |
Size (Class I & II)
|
Min. 20 mm |
GSO CAC 196/ ICS : 67.080
Ref. Link: https://www.gso.org.sa/store/standards/GSO:639560/GSO%20CODEX%20STAN%20196:2014/?lang=en |
N/A |
| 951 |
Fruits and Vegetable-Based Products |
Fruits (Litchi) |
Oman |
Size (Extra Class)
|
Min. 33 mm |
GSO CAC 196/ ICS : 67.080
Ref. Link: https://www.gso.org.sa/store/standards/GSO:639560/GSO%20CODEX%20STAN%20196:2014/?lang=en |
N/A |
| 952 |
Bakery and Confectionary |
Cakes |
Oman |
Bacillus cereus
|
Max. 10 CFU/ g |
GSO 342/ ICS - 67.060
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:728034/GSO%20342:2016?lang=en |
N/A |
| 953 |
Bakery and Confectionary |
Cakes |
Oman |
Staphylococcus aureus
|
Max. 10 CFU/ g |
GSO 342/ ICS - 67.060
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:728034/GSO%20342:2016?lang=en |
N/A |
| 954 |
Bakery and Confectionary |
Cakes |
Oman |
Listeria monocytogenes
|
Nil/ g |
GSO 342/ ICS - 67.060
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:728034/GSO%20342:2016?lang=en |
N/A |
| 955 |
Bakery and Confectionary |
Cakes |
Oman |
Salmonella
|
Nil/ 25g |
GSO 342/ ICS - 67.060
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:728034/GSO%20342:2016?lang=en |
N/A |
| 956 |
Bakery and Confectionary |
Cakes |
Oman |
Escherichia coli
|
Nil/ g |
GSO 342/ ICS - 67.060
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:728034/GSO%20342:2016?lang=en |
N/A |
| 957 |
Bakery and Confectionary |
Cakes |
Oman |
Enterobacteria
|
Max. 1000 CFU/ g |
GSO 342/ ICS - 67.060
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:728034/GSO%20342:2016?lang=en |
N/A |
| 958 |
Bakery and Confectionary |
Cakes |
Oman |
Number of aerobic bacteria
|
Max. 100000 CFU/ g |
GSO 342/ ICS - 67.060
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:728034/GSO%20342:2016?lang=en |
N/A |
| 959 |
Bakery and Confectionary |
Cakes |
Oman |
Sorbic acid
|
Max.0.1% of the mass of flour |
GSO 342/ ICS - 67.060
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:728034/GSO%20342:2016?lang=en |
N/A |
| 960 |
Bakery and Confectionary |
Cakes |
Oman |
Sodium diacetate
|
Max. 0.4% of the mass of flour |
GSO 342/ ICS - 67.060
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:728034/GSO%20342:2016?lang=en |
N/A |
| 961 |
Bakery and Confectionary |
Cakes |
Oman |
Calcium or sodium propionate
|
Max. 0.5% of the mass of flour. |
GSO 342/ ICS - 67.060
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:728034/GSO%20342:2016?lang=en |
N/A |
| 962 |
Bakery and Confectionary |
Cakes |
Oman |
Fruits content
|
Max. 7%, (w/w) (Fruits Cake) |
GSO 342/ ICS - 67.060
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:728034/GSO%20342:2016?lang=en |
N/A |
| 963 |
Bakery and Confectionary |
Cakes |
Oman |
Acid insoluble ash, %, Max.
|
Max. 0.1%, (w/w) in the final product |
GSO 342/ ICS - 67.060
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:728034/GSO%20342:2016?lang=en |
N/A |
| 964 |
Bakery and Confectionary |
Cakes |
Oman |
Acidity of extracted fat (as Oleic acid), % by mass, max.
|
-Max.1%, (w/w)
-Max. 1.5%, (w/w) in the final
product (Fruit cake) |
GSO 342/ ICS - 67.060
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:728034/GSO%20342:2016?lang=en |
N/A |
| 965 |
Bakery and Confectionary |
Cakes |
Oman |
Moisture content, %, (m/m), max.
|
-15-25%
-20-27%, (w/w) (sponge cake) |
GSO 342/ ICS - 67.060
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:728034/GSO%20342:2016?lang=en |
N/A |
| 966 |
Bakery and Confectionary |
Cakes |
Oman |
Taste and odour
|
Free from rancidity, off taste and off odour |
GSO 342/ ICS - 67.060
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:728034/GSO%20342:2016?lang=en |
N/A |
| 967 |
Bakery and Confectionary |
Cakes |
Oman |
Colour, texture and flavour
|
Characteristic |
GSO 342/ ICS - 67.060
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:728034/GSO%20342:2016?lang=en |
N/A |
| 968 |
Animal origin products |
Dairy Produce (Butter) |
Qatar |
Staphylococcus aureus
|
Nill/ g |
Nill/ g
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 969 |
Animal origin products |
Dairy Produce (Butter) |
Qatar |
Listeria monocytogenes
|
Nill/ g |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 970 |
Animal origin products |
Dairy Produce (Butter) |
Qatar |
Salmonella
|
Nill/ 25g |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 971 |
Animal origin products |
Dairy Produce (Butter) |
Qatar |
E. coli
|
Nill / g |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 972 |
Animal origin products |
Dairy Produce (Butter) |
Qatar |
Yeast and Mould
|
Max. 100 CFU/ g |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 973 |
Animal origin products |
Dairy Produce (Butter) |
Qatar |
Enterobacteriaceae
|
Max. 20 CFU/ g |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 974 |
Animal origin products |
Dairy Produce (Butter) |
Qatar |
Fat-splitting bacteria
|
Max. 1000 CFU/ g |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 975 |
Animal origin products |
Dairy Produce (Butter) |
Qatar |
526- calcium hydroxide
|
GMP |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 976 |
Animal origin products |
Dairy Produce (Butter) |
Qatar |
524 - sodium hydroxide
|
GMP |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 977 |
Animal origin products |
Dairy Produce (Butter) |
Qatar |
500(ii) - sodium hydroxide bicarbonate
|
GMP |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 978 |
Animal origin products |
Dairy Produce (Butter) |
Qatar |
500(i) - sodium carbonate
|
GMP |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 979 |
Animal origin products |
Dairy Produce (Butter) |
Qatar |
339- sodium phosphate
|
Max. 2 mg/kg |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 980 |
Animal origin products |
Dairy Produce (Butter) |
Qatar |
160f -beta-apo-8'-Carotenoic acid, methyl or ethyl ester
|
Max. 35 mg/kg |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 981 |
Animal origin products |
Dairy Produce (Butter) |
Qatar |
160f -beta-apo-8'-Carotenoic acid, methyl or ethyl ester
|
Max. 35 mg/kg |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 982 |
Animal origin products |
Dairy Produce (Butter) |
Qatar |
160e -beta-apo-8'-Carotenal
|
Max. 35 mg/kg |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 983 |
Animal origin products |
Dairy Produce (Butter) |
Qatar |
160b -ANNATTO EXTRACTS, BIXIN-BASED
|
Max. 20 mg/kg |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 984 |
Animal origin products |
Dairy Produce (Butter) |
Qatar |
160a(i)- beta-Carotenes (synthetic)
|
Max. 25 mg/kg |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 985 |
Animal origin products |
Dairy Produce (Butter) |
Qatar |
160a(ii) - beta-Carotenes (vegetable)
|
Max. 600 mg/kg |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 986 |
Animal origin products |
Dairy Produce (Butter) |
Qatar |
Edible salt
|
Max. 3% in salted butter |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 987 |
Animal origin products |
Dairy Produce (Butter) |
Qatar |
Copper
|
Max. 0.05 ppm |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 988 |
Animal origin products |
Dairy Produce (Butter) |
Qatar |
Moisture ratio
|
-Max. 18% in non-salted butter
-Max. 16% in salted butter |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 989 |
Animal origin products |
Dairy Produce (Butter) |
Qatar |
Milk solids non-fat ratio
|
Max. 2% |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 990 |
Animal origin products |
Dairy Produce (Butter) |
Qatar |
Fat ratio
|
Min. 80% |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 991 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Qatar |
Additives
|
2.20.1 " General Standard for food additives |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
GSO 2500
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:807798/GSO%202500:2022 |
| 992 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Qatar |
Mold
|
Nil/ g or ml |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 993 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Qatar |
Yeast
|
Max. 2 CFU/ g or ml |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 994 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Qatar |
Pesticide Residues
|
As per GSO 382 |
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:781069/GSO%20382:2021?lang=en |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
| 995 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Qatar |
Stannous chloride
|
Max. 25 mg/kg calculated as tin. Should not be added to foods in uncoated tin cans |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 996 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Qatar |
Disodium ethylenediaminetetraacetate
|
Max. 365 mg/kg (singly or in combination) |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 997 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Qatar |
Calcium disodium ethylenediaminetetraacetate
|
Max. 365 mg/kg (singly or in combination) |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 998 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Qatar |
Caramel IV-sulfite ammonia caramel
|
Max. 50000 mg/kg |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 999 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Qatar |
Fast Green FCF
|
Max. 200 mg/kg |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1000 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Qatar |
Brilliant Blue FCF
|
Max. 20 mg/kg |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1001 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Qatar |
Tartrazine
|
Max. 100 mg/kg |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1002 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Qatar |
Medium content
|
Max. 20% of the drained weight of the container |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1003 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Qatar |
Texture and maturity
|
Shall be reasonably tender and reasonably uniform in texture and maturity |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1004 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Qatar |
Taste and flavor
|
Shall have a normal taste and flavor and be free from odors and flavors
foreign to the product. |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1005 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Qatar |
Colour
|
Characteristic |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1006 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Qatar |
Physical properties
|
Each vegetable component shall retain its physical properties, be homogenous in
size and color. |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1007 |
Spices and Condiments |
Cumin seed |
Qatar |
Volatile oils, ml/100 g (dry basis), minimum
|
- Max. 2.0 (Whole and cracked Grade I)
- Max. 1.5 (Whole and cracked Grade II)
- Max. 1.5 (Whole and cracked Grade III)
- Max. 1.3 (Ground cumin) |
GSO CODEX STAN 327/ ICS - 67.220.10
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:781216/GSO%20CODEX%20STAN%20327:2021?lang=en |
N/A |
| 1008 |
Spices and Condiments |
Cumin seed |
Qatar |
Acid-insoluble ash, % mass fraction (dry basis), maximum
|
- Max. 1.5 (Whole and cracked Grade I)
- Max. 3.0 (Whole and cracked Grade II)
- Max. 4.0 (Whole and cracked Grade III)
- Max. 1.5 (Ground cumin) |
GSO CODEX STAN 327/ ICS - 67.220.10
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:781216/GSO%20CODEX%20STAN%20327:2021?lang=en |
N/A |
| 1009 |
Spices and Condiments |
Cumin seed |
Qatar |
Total Ash, % Mass Fraction (Dry Basis), Maximum
|
- Max. 8.5 (Whole and cracked Grade I)
- Max. 10 (Whole and cracked Grade II)
- Max. 12 (Whole and cracked Grade III)
- Max. 9.5 (Ground cumin) |
GSO CODEX STAN 327/ ICS - 67.220.10
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:781216/GSO%20CODEX%20STAN%20327:2021?lang=en |
N/A |
| 1010 |
Spices and Condiments |
Cumin seed |
Qatar |
Moisture content, %, (m/m), max.
|
Max. 10 % (Grade I, II, III) |
GSO CODEX STAN 327/ ICS - 67.220.10
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:781216/GSO%20CODEX%20STAN%20327:2021?lang=en |
N/A |
| 1011 |
Spices and Condiments |
Cumin seed |
Qatar |
Mammalian excreta (mg/kg)
|
Max. 1.0 (Grade I, II, III) |
GSO CODEX STAN 327/ ICS - 67.220.10
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:781216/GSO%20CODEX%20STAN%20327:2021?lang=en |
N/A |
| 1012 |
Spices and Condiments |
Cumin seed |
Qatar |
Live insects
|
0 (Grade I, II, III) |
GSO CODEX STAN 327/ ICS - 67.220.10
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:781216/GSO%20CODEX%20STAN%20327:2021?lang=en |
N/A |
| 1013 |
Spices and Condiments |
Cumin seed |
Qatar |
Insect-damaged matter, d maximum, % mass fraction
|
- Max. 0.5 (Grade I)
- Max. 1.0 (Grade II, III) |
GSO CODEX STAN 327/ ICS - 67.220.10
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:781216/GSO%20CODEX%20STAN%20327:2021?lang=en |
N/A |
| 1014 |
Spices and Condiments |
Cumin seed |
Qatar |
Dead insects, insect fragents, rodent contamination max % mass fraction
|
- Max. 0.1 (Grade I)
- Max. 0.5 (Grade II, III) |
GSO CODEX STAN 327/ ICS - 67.220.10
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:781216/GSO%20CODEX%20STAN%20327:2021?lang=en |
N/A |
| 1015 |
Spices and Condiments |
Cumin seed |
Qatar |
Proportion of damaged/defective fruits, c maximum, % mass fraction
|
- Max. 5.0 (Grade I, II, III) |
GSO CODEX STAN 327/ ICS - 67.220.10
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:781216/GSO%20CODEX%20STAN%20327:2021?lang=en |
N/A |
| 1016 |
Spices and Condiments |
Cumin seed |
Qatar |
Mould visible, maximum, % mass fraction
|
Max. 1.0 (Grade I, II, III) |
GSO CODEX STAN 327/ ICS - 67.220.10
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:781216/GSO%20CODEX%20STAN%20327:2021?lang=en |
N/A |
| 1017 |
Spices and Condiments |
Cumin seed |
Qatar |
Foreign matterb content, maximum, % mass fraction
|
-Max. 0.1 (Grade I)
-Max. 0.5 (Grade II & III) |
GSO CODEX STAN 327/ ICS - 67.220.10
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:781216/GSO%20CODEX%20STAN%20327:2021?lang=en |
N/A |
| 1018 |
Spices and Condiments |
Cumin seed |
Qatar |
Extraneous vegetable mattera content, maximum, % mass fraction
|
-Max. 1 (Grade I)
-Max. 2 (Grade II)
-Max. 3 (Grade III) |
GSO CODEX STAN 327/ ICS - 67.220.10
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:781216/GSO%20CODEX%20STAN%20327:2021?lang=en |
N/A |
| 1019 |
Fruits and Vegetable-Based Products |
Fruits (Litchi) |
Qatar |
UNIFORMITY
|
The contents of each package must be uniform and contain only litchis of the same origin, variety and/or commercial type, quality and size, and appreciably of the same degree of ripeness and development. The visible part of the contents of the package must be representative of the entire contents. |
GSO CAC 196/ ICS : 67.080
Ref. Link: https://www.gso.org.sa/store/standards/GSO:639560/GSO%20CODEX%20STAN%20196:2014/?lang=en |
N/A |
| 1020 |
Fruits and Vegetable-Based Products |
Fruits (Litchi) |
Qatar |
Size tolerances (For all classes)
|
10% by number or weight of litchis not satisfying as regards the
minimum size, provided, however, that the diameter is not less than 15 mm in all
classes, and/or the maximum size range 10 mm. |
GSO CAC 196/ ICS : 67.080
Ref. Link: https://www.gso.org.sa/store/standards/GSO:639560/GSO%20CODEX%20STAN%20196:2014/?lang=en |
N/A |
| 1021 |
Fruits and Vegetable-Based Products |
Fruits (Litchi) |
Qatar |
Quality tolerances (Class II)
|
10% by number or weight of litchis satisfying neither the requirements of
the class nor the minimum requirements |
GSO CAC 196/ ICS : 67.080
Ref. Link: https://www.gso.org.sa/store/standards/GSO:639560/GSO%20CODEX%20STAN%20196:2014/?lang=en |
N/A |
| 1022 |
Fruits and Vegetable-Based Products |
Fruits (Litchi) |
Qatar |
Quality tolerances (Class I)
|
10% by number or weight of litchis not satisfying the requirements of the
class |
GSO CAC 196/ ICS : 67.080
Ref. Link: https://www.gso.org.sa/store/standards/GSO:639560/GSO%20CODEX%20STAN%20196:2014/?lang=en |
N/A |
| 1023 |
Fruits and Vegetable-Based Products |
Fruits (Litchi) |
Qatar |
Quality tolerances (Extra Class)
|
5% by number or weight of litchis not satisfying the requirements of the
class |
GSO CAC 196/ ICS : 67.080
Ref. Link: https://www.gso.org.sa/store/standards/GSO:639560/GSO%20CODEX%20STAN%20196:2014/?lang=en |
N/A |
| 1024 |
Fruits and Vegetable-Based Products |
Fruits (Litchi) |
Qatar |
Size range
|
Max. 10 mm between fruit in each package |
GSO CAC 196/ ICS : 67.080
Ref. Link: https://www.gso.org.sa/store/standards/GSO:639560/GSO%20CODEX%20STAN%20196:2014/?lang=en |
N/A |
| 1025 |
Fruits and Vegetable-Based Products |
Fruits (Litchi) |
Qatar |
Size (Class I & II)
|
Min. 20 mm |
GSO CAC 196/ ICS : 67.080
Ref. Link: https://www.gso.org.sa/store/standards/GSO:639560/GSO%20CODEX%20STAN%20196:2014/?lang=en |
N/A |
| 1026 |
Fruits and Vegetable-Based Products |
Fruits (Litchi) |
Qatar |
Size (Extra Class)
|
Min. 33 mm |
GSO CAC 196/ ICS : 67.080
Ref. Link: https://www.gso.org.sa/store/standards/GSO:639560/GSO%20CODEX%20STAN%20196:2014/?lang=en |
N/A |
| 1027 |
Bakery and Confectionary |
Cakes |
Qatar |
Bacillus cereus
|
Max. 10 CFU/ g |
GSO 342/ ICS - 67.060
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:728034/GSO%20342:2016?lang=en |
N/A |
| 1028 |
Bakery and Confectionary |
Cakes |
Qatar |
Staphylococcus aureus
|
Max. 10 CFU/ g |
GSO 342/ ICS - 67.060
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:728034/GSO%20342:2016?lang=en |
N/A |
| 1029 |
Bakery and Confectionary |
Cakes |
Qatar |
Listeria monocytogenes
|
Nil/ g |
GSO 342/ ICS - 67.060
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:728034/GSO%20342:2016?lang=en |
N/A |
| 1030 |
Bakery and Confectionary |
Cakes |
Qatar |
Salmonella
|
Nil/ 25g |
GSO 342/ ICS - 67.060
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:728034/GSO%20342:2016?lang=en |
N/A |
| 1031 |
Bakery and Confectionary |
Cakes |
Qatar |
Escherichia coli
|
Nil/ g |
GSO 342/ ICS - 67.060
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:728034/GSO%20342:2016?lang=en |
N/A |
| 1032 |
Bakery and Confectionary |
Cakes |
Qatar |
Enterobacteria
|
Max. 1000 CFU/ g |
GSO 342/ ICS - 67.060
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:728034/GSO%20342:2016?lang=en |
N/A |
| 1033 |
Bakery and Confectionary |
Cakes |
Qatar |
Number of aerobic bacteria
|
Max. 100000 CFU/ g |
GSO 342/ ICS - 67.060
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:728034/GSO%20342:2016?lang=en |
N/A |
| 1034 |
Bakery and Confectionary |
Cakes |
Qatar |
Sorbic acid
|
Max.0.1% of the mass of flour |
GSO 342/ ICS - 67.060
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:728034/GSO%20342:2016?lang=en |
N/A |
| 1035 |
Bakery and Confectionary |
Cakes |
Qatar |
Sodium diacetate
|
Max. 0.4% of the mass of flour |
GSO 342/ ICS - 67.060
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:728034/GSO%20342:2016?lang=en |
N/A |
| 1036 |
Bakery and Confectionary |
Cakes |
Qatar |
Calcium or sodium propionate
|
Max. 0.5% of the mass of flour. |
GSO 342/ ICS - 67.060
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:728034/GSO%20342:2016?lang=en |
N/A |
| 1037 |
Bakery and Confectionary |
Cakes |
Qatar |
Fruits content
|
Max. 7% (w/w) (Fruits Cake) |
GSO 342/ ICS - 67.060
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:728034/GSO%20342:2016?lang=en |
N/A |
| 1038 |
Bakery and Confectionary |
Cakes |
Qatar |
Acid insoluble ash, %, m/m, max.
|
Max. 0.1% (w/w) in the final product |
GSO 342/ ICS - 67.060
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:728034/GSO%20342:2016?lang=en |
N/A |
| 1039 |
Bakery and Confectionary |
Cakes |
Qatar |
Acidity of extracted fat (as Oleic acid), % by mass, max.
|
-Max.1% (w/w)
-Max. 1.5% (w/w) in the final
product (Fruit cake) |
GSO 342/ ICS - 67.060
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:728034/GSO%20342:2016?lang=en |
N/A |
| 1040 |
Bakery and Confectionary |
Cakes |
Qatar |
Moisture content, %, (m/m), max.
|
-15-25%
-20-27% (w/w) (sponge cake) |
GSO 342/ ICS - 67.060
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:728034/GSO%20342:2016?lang=en |
N/A |
| 1041 |
Bakery and Confectionary |
Cakes |
Qatar |
Taste and odour
|
Free from rancidity, off taste and off odour |
GSO 342/ ICS - 67.060
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:728034/GSO%20342:2016?lang=en |
N/A |
| 1042 |
Bakery and Confectionary |
Cakes |
Qatar |
Colour, texture and flavour
|
Characteristic |
GSO 342/ ICS - 67.060
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:728034/GSO%20342:2016?lang=en |
N/A |
| 1043 |
Fruits and Vegetable-Based Products |
Marmalade |
Saudi Arabia |
Lead
|
Max. 0.4 mg/kg |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
https://members.wto.org/crnattachments/2019/SPS/SAU/19_2109_00_e.pdf |
| 1044 |
Fruits and Vegetable-Based Products |
Marmalade |
Saudi Arabia |
Salmonella
|
Nil/ ml or g |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
GSO 1016:2015
Ref. Link https://old.dalrrd.gov.za/doaDev/sideMenu/foodSafety/doc/Microbiological%20Criteria%20GSO-1016-2015-E.pdf |
| 1045 |
Fruits and Vegetable-Based Products |
Marmalade |
Saudi Arabia |
Yeast and Mould
|
Max. 10000 CFU/ ml or g |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
GSO 1016:2015
Ref. Link https://old.dalrrd.gov.za/doaDev/sideMenu/foodSafety/doc/Microbiological%20Criteria%20GSO-1016-2015-E.pdf |
| 1046 |
Fruits and Vegetable-Based Products |
Marmalade |
Saudi Arabia |
Flavourings
|
As per Codex Guidelines for the Use of Flavourings (CAC/GL 66-2008) |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
CAC/GL 66-2008
Ref. Link:
file:///C:/Users/IT%20PRO/Downloads/cxg_066e%20(1).pdf |
| 1047 |
Fruits and Vegetable-Based Products |
Marmalade |
Saudi Arabia |
Sulfites
|
Max. 50 mg/kg as residual SO2 in the end product except when made with sulfited fruit when a maximum level of 100 mg/kg is permitted in the end product |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1048 |
Fruits and Vegetable-Based Products |
Marmalade |
Saudi Arabia |
Benzoates
|
Max. 1000 mg/kg |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1049 |
Fruits and Vegetable-Based Products |
Marmalade |
Saudi Arabia |
Sorbates
|
Max. 1000 mg/kg |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1050 |
Fruits and Vegetable-Based Products |
Marmalade |
Saudi Arabia |
Iron Oxides
|
Max. 200 mg/kg |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1051 |
Fruits and Vegetable-Based Products |
Marmalade |
Saudi Arabia |
Grape Skin Extract
|
Max. 500 mg/kg |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1052 |
Fruits and Vegetable-Based Products |
Marmalade |
Saudi Arabia |
Beet Red
|
GMP |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1053 |
Fruits and Vegetable-Based Products |
Marmalade |
Saudi Arabia |
Lutein from Tagetes erecta
|
Max. 100 mg/kg |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1054 |
Fruits and Vegetable-Based Products |
Marmalade |
Saudi Arabia |
Lycopenes
|
Max. 100 mg/kg |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1055 |
Fruits and Vegetable-Based Products |
Marmalade |
Saudi Arabia |
Carotenes, beta- (vegetable)
|
Max. 1000 mg / kg |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1056 |
Fruits and Vegetable-Based Products |
Marmalade |
Saudi Arabia |
Beta-apo-8’- ،Carotenoic acid ethyl esters
|
Max. 500 mg /kg Singly or in combination |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1057 |
Fruits and Vegetable-Based Products |
Marmalade |
Saudi Arabia |
Carotenal, beta-apo -’8
|
Max. 500 mg /kg Singly or in combination |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1058 |
Fruits and Vegetable-Based Products |
Marmalade |
Saudi Arabia |
Carotenes, beta- (Blakeslea trispora )
|
Max. 500 mg /kg Singly or in combination |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1059 |
Fruits and Vegetable-Based Products |
Marmalade |
Saudi Arabia |
Carotenes, beta-, (synthetic)
|
Max. 500 mg /kg Singly or in combination |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1060 |
Fruits and Vegetable-Based Products |
Marmalade |
Saudi Arabia |
Caramel IV – Sulfite Ammonia Process
|
Max. 1500 mg/kg |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1061 |
Fruits and Vegetable-Based Products |
Marmalade |
Saudi Arabia |
Caramel III – Ammonia Process
|
Max. 80000 mg/kg |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1062 |
Fruits and Vegetable-Based Products |
Marmalade |
Saudi Arabia |
Caramel I-Plain
|
GMP |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1063 |
Fruits and Vegetable-Based Products |
Marmalade |
Saudi Arabia |
Caramel II Caustic Sulfite Process
|
Max. 80000 mg/kg |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1064 |
Fruits and Vegetable-Based Products |
Marmalade |
Saudi Arabia |
Fast Green FCF
|
Max. 400 mg/kg |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1065 |
Fruits and Vegetable-Based Products |
Marmalade |
Saudi Arabia |
Chlorophylls and Chlorophyllins Copper Complexes
|
Max. 200 mg/kg |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1066 |
Fruits and Vegetable-Based Products |
Marmalade |
Saudi Arabia |
Chlorophyll
|
GMP |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1067 |
Fruits and Vegetable-Based Products |
Marmalade |
Saudi Arabia |
Brilliant Blue FCF
|
Brilliant Blue FCF |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1068 |
Fruits and Vegetable-Based Products |
Marmalade |
Saudi Arabia |
Allura Red AC
|
Max. 100 mg/kg |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1069 |
Fruits and Vegetable-Based Products |
Marmalade |
Saudi Arabia |
Carmines
|
Max. 200 mg/kg |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1070 |
Fruits and Vegetable-Based Products |
Marmalade |
Saudi Arabia |
Sunset Yellow FCF
|
Max. 300 mg/kg |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1071 |
Fruits and Vegetable-Based Products |
Marmalade |
Saudi Arabia |
Riboflavin
|
Max. 200 mg/kg |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1072 |
Fruits and Vegetable-Based Products |
Marmalade |
Saudi Arabia |
Curcumin
|
Max. 500 mg/kg |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1073 |
Fruits and Vegetable-Based Products |
Jelly |
Saudi Arabia |
Lead
|
Max. 0.4 mg/kg |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
https://members.wto.org/crnattachments/2019/SPS/SAU/19_2109_00_e.pdf |
| 1074 |
Fruits and Vegetable-Based Products |
Jelly |
Saudi Arabia |
Salmonella
|
Nil/ ml or g |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
GSO 1016:2015
Ref. Link https://old.dalrrd.gov.za/doaDev/sideMenu/foodSafety/doc/Microbiological%20Criteria%20GSO-1016-2015-E.pdf |
| 1075 |
Fruits and Vegetable-Based Products |
Jelly |
Saudi Arabia |
Yeast and Mould
|
Max. 10000 CFU/ ml or g |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
GSO 1016:2015
Ref. Link https://old.dalrrd.gov.za/doaDev/sideMenu/foodSafety/doc/Microbiological%20Criteria%20GSO-1016-2015-E.pdf |
| 1076 |
Fruits and Vegetable-Based Products |
Jelly |
Saudi Arabia |
Flavourings
|
As per Codex Guidelines for the Use of Flavourings (CAC/GL 66-2008) |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
CAC/GL 66-2008
Ref. Link:
file:///C:/Users/IT%20PRO/Downloads/cxg_066e%20(1).pdf |
| 1077 |
Fruits and Vegetable-Based Products |
Jelly |
Saudi Arabia |
Sulfites
|
Max. 50 mg/kg as residual SO2 in the end product except when made with sulfited fruit when a maximum level of 100 mg/kg is permitted in the end product |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1078 |
Fruits and Vegetable-Based Products |
Jelly |
Saudi Arabia |
Benzoates
|
Max. 1000 mg/kg |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1079 |
Fruits and Vegetable-Based Products |
Jelly |
Saudi Arabia |
Sorbates
|
Max. 1000 mg/kg |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1080 |
Fruits and Vegetable-Based Products |
Jelly |
Saudi Arabia |
Iron Oxides
|
Max. 200 mg/kg |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1081 |
Fruits and Vegetable-Based Products |
Jelly |
Saudi Arabia |
Grape Skin Extract
|
Max. 500 mg/kg |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1082 |
Fruits and Vegetable-Based Products |
Jelly |
Saudi Arabia |
Beet Red
|
GMP |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1083 |
Fruits and Vegetable-Based Products |
Jelly |
Saudi Arabia |
Lutein from Tagetes erecta
|
Max. 100 mg/kg |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1084 |
Fruits and Vegetable-Based Products |
Jelly |
Saudi Arabia |
Lycopenes
|
Max. 100 mg/kg |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1085 |
Fruits and Vegetable-Based Products |
Jelly |
Saudi Arabia |
Carotenes, beta- (vegetable)
|
Max. 1000 mg / kg |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1086 |
Fruits and Vegetable-Based Products |
Jelly |
Saudi Arabia |
Beta-apo-8’- ،Carotenoic acid ethyl esters
|
Max. 500 mg /kg Singly or in combination |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1087 |
Fruits and Vegetable-Based Products |
Jelly |
Saudi Arabia |
Carotenal, beta-apo -’8
|
Max. 500 mg /kg Singly or in combination |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1088 |
Fruits and Vegetable-Based Products |
Jelly |
Saudi Arabia |
Carotenes, beta- (Blakeslea trispora )
|
Max. 500 mg /kg Singly or in combination |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1089 |
Fruits and Vegetable-Based Products |
Jelly |
Saudi Arabia |
Carotenes, beta-, (synthetic)
|
Max. 500 mg /kg Singly or in combination |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1090 |
Fruits and Vegetable-Based Products |
Jelly |
Saudi Arabia |
Caramel IV – Sulfite Ammonia Process
|
Max. 1500 mg/kg |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1091 |
Fruits and Vegetable-Based Products |
Jelly |
Saudi Arabia |
Caramel III – Ammonia Process
|
Max. 80000 mg/kg |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1092 |
Fruits and Vegetable-Based Products |
Jelly |
Saudi Arabia |
Caramel II Caustic Sulfite Process
|
Max. 80000 mg/kg |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1093 |
Fruits and Vegetable-Based Products |
Jelly |
Saudi Arabia |
Caramel II Caustic Sulfite Process
|
Max. 80000 mg/kg |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1094 |
Fruits and Vegetable-Based Products |
Jelly |
Saudi Arabia |
Caramel I-Plain
|
GMP |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1095 |
Fruits and Vegetable-Based Products |
Jelly |
Saudi Arabia |
Fast Green FCF
|
Max. 400 mg/kg |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1096 |
Fruits and Vegetable-Based Products |
Jelly |
Saudi Arabia |
Chlorophylls and Chlorophyllins Copper Complexes
|
Max. 200 mg/kg |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1097 |
Fruits and Vegetable-Based Products |
Jelly |
Saudi Arabia |
Chlorophyll
|
GMP |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1098 |
Fruits and Vegetable-Based Products |
Jelly |
Saudi Arabia |
Brilliant Blue FCF
|
Max. 100 mg/kg |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1099 |
Fruits and Vegetable-Based Products |
Jelly |
Saudi Arabia |
Allura Red AC
|
Max. 100 mg/kg |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1100 |
Fruits and Vegetable-Based Products |
Jelly |
Saudi Arabia |
Carmines
|
Max. 200 mg/kg |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1101 |
Fruits and Vegetable-Based Products |
Jelly |
Saudi Arabia |
Sunset Yellow FCF
|
Max. 300 mg/kg |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1102 |
Fruits and Vegetable-Based Products |
Jelly |
Saudi Arabia |
Riboflavin
|
Max. 200 mg/kg |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1103 |
Fruits and Vegetable-Based Products |
Jelly |
Saudi Arabia |
Curcumin
|
Max. 500 mg/kg |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1104 |
Fruits and Vegetable-Based Products |
Jelly |
Saudi Arabia |
Polydimethylsiloxane
|
Max. 10 mg/kg |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1105 |
Fruits and Vegetable-Based Products |
Marmalade |
Saudi Arabia |
Polydimethylsiloxane
|
Max. 10 mg/kg |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1106 |
Fruits and Vegetable-Based Products |
Marmalade |
Saudi Arabia |
Tartrates
|
Max. 3000 mg/kg |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1107 |
Fruits and Vegetable-Based Products |
Marmalade |
Saudi Arabia |
Soluble Solids
|
The soluble solids content for the finished products defined in Sections 4.1.2 (a) – (c) shall in all cases be between 60 to 65% or greater.4 In the case of the finished product defined in Section 3.1.2 (d), the soluble solids content shall be 40 - 65% or less |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1108 |
Fruits and Vegetable-Based Products |
Marmalade |
Saudi Arabia |
Sugar content
|
All sugars as defined in the Codex Standard for Sugars (CODEX STAN 212-1999) |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
CODEX STAN 212-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B212-1999%252FCXS_212e.pdf |
| 1109 |
Fruits and Vegetable-Based Products |
Marmalade |
Saudi Arabia |
Fruit content, Min (%)
|
The following percentage fruit content for jams and jellies specified at 4.1.2 (a) or
4.1.2 (b) below: shall apply and labeled in accordance with Section 9.1. |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1110 |
Fruits and Vegetable-Based Products |
Marmalade |
Saudi Arabia |
General requirements
|
The end product shall be of an appropriate gelled consistency, having normal colour and flavor appropriate to the type or kind of fruit ingredient used in the preparation of the mixture, while taking into account any flavor imparted by optional ingredients or any permitted coloring agents used
- It shall be free from defective materials normally associated with fruits. Jelly and
-extra jelly shall be reasonably clear or transparent. |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1111 |
Fruits and Vegetable-Based Products |
Jelly |
Saudi Arabia |
Tartrates
|
Max. 3000 mg/kg |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1112 |
Fruits and Vegetable-Based Products |
Jelly |
Saudi Arabia |
Soluble Solids
|
The soluble solids content for the finished products defined in Sections 4.1.2 (a) – (c) shall in all cases be between 60 to 65% or greater.4 In the case of the finished product defined in Section 3.1.2 (d), the soluble solids content shall be 40 - 65% or less |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1113 |
Fruits and Vegetable-Based Products |
Jelly |
Saudi Arabia |
Sugar content
|
All sugars as defined in the Codex Standard for Sugars (CODEX STAN 212-1999) |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
CODEX STAN 212-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B212-1999%252FCXS_212e.pdf |
| 1114 |
Fruits and Vegetable-Based Products |
Jelly |
Saudi Arabia |
Fruit content, Min (%)
|
The following percentage fruit content for jams and jellies specified at 4.1.2 (a) or
4.1.2 (b) below: shall apply and labeled in accordance with Section 9.1. |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1115 |
Fruits and Vegetable-Based Products |
Jelly |
Saudi Arabia |
Fruit content, Min (%)
|
The following percentage fruit content for jams and jellies specified at 4.1.2 (a) or
4.1.2 (b) below: shall apply and labeled in accordance with Section 9.1. |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1116 |
Fruits and Vegetable-Based Products |
Jelly |
Saudi Arabia |
General requirements
|
The end product shall be of an appropriate gelled consistency, having normal colour and flavor appropriate to the type or kind of fruit ingredient used in the preparation of the mixture, while taking into account any flavor imparted by optional ingredients or any permitted coloring agents used
- It shall be free from defective materials normally associated with fruits. Jelly and
-extra jelly shall be reasonably clear or transparent. |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1117 |
Fruits and Vegetable-Based Products |
Jam |
Saudi Arabia |
Lead
|
Max. 0.4 mg/kg |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
https://members.wto.org/crnattachments/2019/SPS/SAU/19_2109_00_e.pdf |
| 1118 |
Fruits and Vegetable-Based Products |
Jam |
Saudi Arabia |
Salmonella
|
Nil/ ml or g |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
GSO 1016:2015
Ref. Link https://old.dalrrd.gov.za/doaDev/sideMenu/foodSafety/doc/Microbiological%20Criteria%20GSO-1016-2015-E.pdf |
| 1119 |
Fruits and Vegetable-Based Products |
Jam |
Saudi Arabia |
Yeast and Mould
|
Max. 10000 CFU/ ml or g |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
GSO 1016:2015
Ref. Link https://old.dalrrd.gov.za/doaDev/sideMenu/foodSafety/doc/Microbiological%20Criteria%20GSO-1016-2015-E.pdf |
| 1120 |
Fruits and Vegetable-Based Products |
Jam |
Saudi Arabia |
Flavourings
|
As per Codex Guidelines for the Use of Flavourings (CAC/GL 66-2008) |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
CAC/GL 66-2008
Ref. Link:
file:///C:/Users/IT%20PRO/Downloads/cxg_066e%20(1).pdf |
| 1121 |
Fruits and Vegetable-Based Products |
Jam |
Saudi Arabia |
Sulfites
|
Max. 50 mg/kg as residual SO2 in the end product except when made with sulfited fruit when a maximum level of 100 mg/kg is permitted in the end product |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1122 |
Fruits and Vegetable-Based Products |
Jam |
Saudi Arabia |
Benzoates
|
Max. 1000 mg/kg |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1123 |
Fruits and Vegetable-Based Products |
Jam |
Saudi Arabia |
Sorbates
|
Max. 1000 mg/kg |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1124 |
Fruits and Vegetable-Based Products |
Jam |
Saudi Arabia |
Iron Oxides
|
Max. 200 mg/kg |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1125 |
Fruits and Vegetable-Based Products |
Jam |
Saudi Arabia |
Grape Skin Extract
|
Max. 500 mg/kg |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1126 |
Fruits and Vegetable-Based Products |
Jam |
Saudi Arabia |
Beet Red
|
GMP |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1127 |
Fruits and Vegetable-Based Products |
Jam |
Saudi Arabia |
Lutein from Tagetes erecta
|
Max. 100 mg/kg |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1128 |
Fruits and Vegetable-Based Products |
Jam |
Saudi Arabia |
Lycopenes
|
Max. 100 mg/kg |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1129 |
Fruits and Vegetable-Based Products |
Jam |
Saudi Arabia |
Carotenes, beta- (vegetable)
|
Max. 1000 mg / kg |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1130 |
Fruits and Vegetable-Based Products |
Jam |
Saudi Arabia |
Beta-apo-8’- ،Carotenoic acid ethyl esters
|
Max. 500 mg /kg Singly or in combination |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1131 |
Fruits and Vegetable-Based Products |
Jam |
Saudi Arabia |
Carotenal, beta-apo -’8
|
Max. 500 mg /kg Singly or in combination |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1132 |
Fruits and Vegetable-Based Products |
Jam |
Saudi Arabia |
Carotenes, beta- (Blakeslea trispora )
|
Max. 500 mg /kg Singly or in combination |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1133 |
Fruits and Vegetable-Based Products |
Jam |
Saudi Arabia |
Carotenes, beta-, (synthetic)
|
Max. 500 mg /kg Singly or in combination |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1134 |
Fruits and Vegetable-Based Products |
Jam |
Saudi Arabia |
Caramel IV – Sulfite Ammonia Process
|
Max. 1500 mg/kg |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1135 |
Fruits and Vegetable-Based Products |
Jam |
Saudi Arabia |
Caramel III – Ammonia Process
|
Max. 80000 mg/kg |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1136 |
Fruits and Vegetable-Based Products |
Jam |
Saudi Arabia |
Caramel II Caustic Sulfite Process
|
Max. 80000 mg/kg |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1137 |
Fruits and Vegetable-Based Products |
Jam |
Saudi Arabia |
Caramel I-Plain
|
GMP |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1138 |
Fruits and Vegetable-Based Products |
Jam |
Saudi Arabia |
Chlorophylls and Chlorophyllins Copper Complexes
|
Max. 200 mg/kg |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1139 |
Fruits and Vegetable-Based Products |
Jam |
Saudi Arabia |
Fast Green FCF
|
Max. 400 mg/kg |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1140 |
Fruits and Vegetable-Based Products |
Jam |
Saudi Arabia |
Chlorophyll
|
GMP |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1141 |
Fruits and Vegetable-Based Products |
Jam |
Saudi Arabia |
Brilliant Blue FCF
|
Max. 100 mg/kg |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1142 |
Fruits and Vegetable-Based Products |
Jam |
Saudi Arabia |
Allura Red AC
|
Max. 100 mg/kg |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1143 |
Fruits and Vegetable-Based Products |
Jam |
Saudi Arabia |
Carmines
|
Max. 200 mg/kg |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1144 |
Fruits and Vegetable-Based Products |
Jam |
Saudi Arabia |
Sunset Yellow FCF
|
Max. 300 mg/kg |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1145 |
Fruits and Vegetable-Based Products |
Jam |
Saudi Arabia |
Riboflavin
|
Max. 200 mg/kg |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1146 |
Fruits and Vegetable-Based Products |
Jam |
Saudi Arabia |
Curcumin
|
Max. 500 mg/kg |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1147 |
Fruits and Vegetable-Based Products |
Jam |
Saudi Arabia |
Polydimethylsiloxane
|
Max. 10 mg/kg |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1148 |
Fruits and Vegetable-Based Products |
Jam |
Saudi Arabia |
Tartrates
|
Max. 3000 mg/kg |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1149 |
Fruits and Vegetable-Based Products |
Jam |
Saudi Arabia |
Soluble Solids
|
The soluble solids content for the finished products defined in Sections 4.1.2 (a) – (c) shall in all cases be between 60 to 65% or greater.4 In the case of the finished product defined in Section 3.1.2 (d), the soluble solids content shall be 40 - 65% or less |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1150 |
Fruits and Vegetable-Based Products |
Jam |
Saudi Arabia |
Sugar content
|
All sugars as defined in the Codex Standard for Sugars (CODEX STAN 212-1999) |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
CODEX STAN 212-1999
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B212-1999%252FCXS_212e.pdf |
| 1151 |
Fruits and Vegetable-Based Products |
Jam |
Saudi Arabia |
Fruit content, Min (%)
|
The following percentage fruit content for jams and jellies specified at 4.1.2 (a) or
4.1.2 (b) below: shall apply and labeled in accordance with Section 9.1. |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1152 |
Fruits and Vegetable-Based Products |
Jam |
Saudi Arabia |
General requirements
|
The end product shall be of an appropriate gelled consistency, having normal colour and flavor appropriate to the type or kind of fruit ingredient used in the preparation of the mixture, while taking into account any flavor imparted by optional ingredients or any permitted coloring agents used
- It shall be free from defective materials normally associated with fruits. Jelly and
-extra jelly shall be reasonably clear or transparent. |
GSO 640
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1153 |
Oil |
Edible vegetable Oils (Castor Oil) |
Saudi Arabia |
Unsaponifiable matter percent by weight, max.
|
Max. 20 |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1154 |
Oil |
Edible vegetable Oils (Castor Oil) |
Saudi Arabia |
Iodine value
|
10.6 to 6.3 |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1155 |
Oil |
Edible vegetable Oils (Castor Oil) |
Saudi Arabia |
Saponification value. Mg KOH/g
|
265 to 248 |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1156 |
Oil |
Edible vegetable Oils (Castor Oil) |
Saudi Arabia |
Refractive index (ND 40oC)
|
1.448 to 1450 |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1157 |
Oil |
Edible vegetable Oils (Castor Oil) |
Saudi Arabia |
Relative density
|
0.908 to 0.921 at 40 Degree Celsius |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1158 |
Oil |
Edible vegetable Oils (Castor Oil) |
Saudi Arabia |
Polenske values
|
13 to 18 |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1159 |
Oil |
Edible vegetable Oils (Castor Oil) |
Saudi Arabia |
Reichert values
|
6 to 8.5 |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1160 |
Oil |
Edible vegetable Oils (Castor Oil) |
Saudi Arabia |
Peroxide value (Virgin oils and Cold pressed oils)
|
Max. 15 milliequivalents of active oxygen/kg oil |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1161 |
Oil |
Edible vegetable Oils (Castor Oil) |
Saudi Arabia |
Peroxide value (Refined oils)
|
Max. 10 milliequivalents of active oxygen/kg oil |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1162 |
Oil |
Edible vegetable Oils (Castor Oil) |
Saudi Arabia |
Acid value (Virgin oils and Cold pressed oils)
|
Max. 4.0 mg KOH/g oil |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1163 |
Oil |
Edible vegetable Oils (Castor Oil) |
Saudi Arabia |
Acid value (Refined oils)
|
Max. 0.6 mg KOH/g oil |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1164 |
Oil |
Edible vegetable Oils (Castor Oil) |
Saudi Arabia |
Arsenic
|
Max. 0.1 mg/kg |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1165 |
Oil |
Edible vegetable Oils (Castor Oil) |
Saudi Arabia |
Lead
|
Max. 0.1 mg/kg |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1166 |
Oil |
Edible vegetable Oils (Castor Oil) |
Saudi Arabia |
Copper
|
-Max. 0.1 mg/kg (Refined oils)
-Max. 0.4 mg/kg (Refined oils) |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1167 |
Oil |
Edible vegetable Oils (Castor Oil) |
Saudi Arabia |
Iron
|
-Max. 1.5 mg/kg (Refined oils)
-Max. 5.0 mg/kg (Refined oils) |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1168 |
Oil |
Edible vegetable Oils (Castor Oil) |
Saudi Arabia |
Soap content
|
Max. 0.005% m/m |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1169 |
Oil |
Edible vegetable Oils (Castor Oil) |
Saudi Arabia |
Insoluble impurities
|
Max. 0.05% m/m |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1170 |
Oil |
Edible vegetable Oils (Castor Oil) |
Saudi Arabia |
Matter volatile at 105 Degree Celsius
|
Max. 0.2% m/m |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1171 |
Oil |
Edible vegetable Oils (Castor Oil) |
Saudi Arabia |
Fatty acids composition (% of total fatty acids)
|
Shall be according to what is mentioned in table (2) in the appendix. |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1172 |
Oil |
Edible vegetable Oils (Castor Oil) |
Saudi Arabia |
Polydimethylsiloxane
|
Max. 10 mg/kg |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1173 |
Oil |
Edible vegetable Oils (Castor Oil) |
Saudi Arabia |
Citric and fatty acid esters of glycerol
|
Max. 100 mg/kg (singly or combination) |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1174 |
Oil |
Edible vegetable Oils (Castor Oil) |
Saudi Arabia |
Isopropyl citrates
|
Max. 100 mg/kg (singly or combination) |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1175 |
Oil |
Edible vegetable Oils (Castor Oil) |
Saudi Arabia |
Trisodium citrate
|
GMP |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1176 |
Oil |
Edible vegetable Oils (Castor Oil) |
Saudi Arabia |
Sodium dihydrogen citrate
|
GMP |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1177 |
Oil |
Edible vegetable Oils (Castor Oil) |
Saudi Arabia |
Citric acid
|
GMP |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1178 |
Oil |
Edible vegetable Oils (Castor Oil) |
Saudi Arabia |
Citric acid
|
GMP |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1179 |
Oil |
Edible vegetable Oils (Castor Oil) |
Saudi Arabia |
Dilauryl thiodipropionate
|
200 mg/kg |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1180 |
Oil |
Edible vegetable Oils (Castor Oil) |
Saudi Arabia |
Any combination of Propyl gallate, Tertiary butylated hydroxylquinone (TBHQ), Butylated hydroxyanisole (BHA), Butylated hydroxytoluene (BHT)
|
Max. 200mg/kg within individual limits |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1181 |
Oil |
Edible vegetable Oils (Castor Oil) |
Saudi Arabia |
Butylated hydroxytoluene (BHT)
|
Max. 75 mg/kg |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1182 |
Oil |
Edible vegetable Oils (Castor Oil) |
Saudi Arabia |
Butylated hydroxyanisole (BHA)
|
Max. 175 mg/kg |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1183 |
Oil |
Edible vegetable Oils (Castor Oil) |
Saudi Arabia |
Tertiary Butly Hydroquinone (TBHQ)
|
Max. 120 mg/kg |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1184 |
Oil |
Edible vegetable Oils (Castor Oil) |
Saudi Arabia |
Propyl gallate
|
Max. 100 mg/kg |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1185 |
Oil |
Edible vegetable Oils (Castor Oil) |
Saudi Arabia |
Tocopherol, dl-alpha-
|
Max. 300 mg/kg (singly or combination) |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1186 |
Oil |
Edible vegetable Oils (Castor Oil) |
Saudi Arabia |
Tocopherol concentrate, mixed
|
Max. 300 mg/kg (singly or combination) |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1187 |
Oil |
Edible vegetable Oils (Castor Oil) |
Saudi Arabia |
Tocopherol d-alpha
|
Max. 300 mg/kg (singly or combination) |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1188 |
Oil |
Edible vegetable Oils (Castor Oil) |
Saudi Arabia |
Ascorbyl stearate
|
Max. 500 mg/kg (singly or combination) |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1189 |
Oil |
Edible vegetable Oils (Castor Oil) |
Saudi Arabia |
Ascorbyl Palmitate
|
Max. 500 mg/kg (singly or combination) |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1190 |
Oil |
Edible vegetable Oils (Castor Oil) |
Saudi Arabia |
Flavors
|
Natural or synthetic flavors are permitted to add according to Gulf Standard mentioned in clause 2.5 |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1191 |
Oil |
Edible vegetable Oils (Castor Oil) |
Saudi Arabia |
Taste and odour
|
Characteristics |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1192 |
Oil |
Edible vegetable Oils (Castor Oil) |
Saudi Arabia |
Colour
|
Characteristics |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1193 |
Oil |
Edible vegetable oils (Coconut Oil) |
Saudi Arabia |
Unsaonifiable matter (g/kg)
|
Max. 20 |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1194 |
Oil |
Edible vegetable oils (Coconut Oil) |
Saudi Arabia |
Iodine value
|
10.6 to 6.3 |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1195 |
Oil |
Edible vegetable oils (Coconut Oil) |
Saudi Arabia |
Saponification value. Mg KOH/g
|
265 to 248 |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1196 |
Oil |
Edible vegetable oils (Coconut Oil) |
Saudi Arabia |
Saponification value. Mg KOH/g
|
265 to 248 |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1197 |
Oil |
Edible vegetable oils (Coconut Oil) |
Saudi Arabia |
Refractive index (ND 40oC)
|
1.448 to 1450 |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1198 |
Oil |
Edible vegetable oils (Coconut Oil) |
Saudi Arabia |
Relative density
|
0.908 to 0.921 at 40 degree celsius |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1199 |
Oil |
Edible vegetable oils (Coconut Oil) |
Saudi Arabia |
Polenske values
|
13 to 18 |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1200 |
Oil |
Edible vegetable oils (Coconut Oil) |
Saudi Arabia |
Reichert values
|
6 to 8.5 |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1201 |
Oil |
Edible vegetable oils (Coconut Oil) |
Saudi Arabia |
Peroxide value (Virgin oils and Cold pressed oils)
|
Max. 15 milliequivalents of active oxygen/kg oil |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1202 |
Oil |
Edible vegetable oils (Coconut Oil) |
Saudi Arabia |
Peroxide value (Refined oils)
|
Max. 10 milliequivalents of active oxygen/kg oil |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1203 |
Oil |
Edible vegetable oils (Coconut Oil) |
Saudi Arabia |
Acid value (Virgin oils and Cold pressed oils)
|
Max. 4.0 mg KOH/g oil |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1204 |
Oil |
Edible vegetable oils (Coconut Oil) |
Saudi Arabia |
Acid value (Refined oils)
|
Max. 0.6 mg KOH/g oil |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1205 |
Oil |
Edible vegetable oils (Coconut Oil) |
Saudi Arabia |
Arsenic
|
Max. 0.1 mg/kg |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1206 |
Oil |
Edible vegetable oils (Coconut Oil) |
Saudi Arabia |
Lead
|
Max. 0.1 mg/kg |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1207 |
Oil |
Edible vegetable oils (Coconut Oil) |
Saudi Arabia |
Copper
|
-Max. 0.1 mg/kg (Refined oils)
-Max. 0.4 mg/kg (Refined oils) |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1208 |
Oil |
Edible vegetable oils (Coconut Oil) |
Saudi Arabia |
Iron
|
-Max. 1.5 mg/kg (Refined oils)
-Max. 5.0 mg/kg (Refined oils) |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1209 |
Oil |
Edible vegetable oils (Coconut Oil) |
Saudi Arabia |
Soap content
|
Max. 0.005%, m/m |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1210 |
Oil |
Edible vegetable oils (Coconut Oil) |
Saudi Arabia |
Insoluble impurities
|
Max. 0.05%, m/m |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1211 |
Oil |
Edible vegetable oils (Coconut Oil) |
Saudi Arabia |
Matter volatile at 105 Degree Celsius
|
Max. 0.2%, m/m |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1212 |
Oil |
Edible vegetable oils (Coconut Oil) |
Saudi Arabia |
Fatty acids composition (% of total fatty acids)
|
Shall be according to what is mentioned in table (2) in the appendix. |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1213 |
Oil |
Edible vegetable oils (Coconut Oil) |
Saudi Arabia |
Polydimethylsiloxane
|
Max. 10 mg/kg |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1214 |
Oil |
Edible vegetable oils (Coconut Oil) |
Saudi Arabia |
Citric and fatty acid esters of glycerol
|
Max. 100 mg/kg (singly or combination) |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1215 |
Oil |
Edible vegetable oils (Coconut Oil) |
Saudi Arabia |
Isopropyl citrates
|
Max. 100 mg/kg (singly or combination) |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1216 |
Oil |
Edible vegetable oils (Coconut Oil) |
Saudi Arabia |
Trisodium citrate
|
GMP |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1217 |
Oil |
Edible vegetable oils (Coconut Oil) |
Saudi Arabia |
Sodium dihydrogen citrate
|
GMP |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1218 |
Oil |
Edible vegetable oils (Coconut Oil) |
Saudi Arabia |
Citric acid
|
GMP |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1219 |
Oil |
Edible vegetable oils (Coconut Oil) |
Saudi Arabia |
Dilauryl thiodipropionate
|
200 mg/kg |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1220 |
Oil |
Edible vegetable oils (Coconut Oil) |
Saudi Arabia |
Any combination of Propyl gallate, Tertiary butylated hydroxylquinone (TBHQ), Butylated hydroxyanisole (BHA), Butylated hydroxytoluene (BHT)
|
Max. 200mg/kg within individual limits |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1221 |
Oil |
Edible vegetable oils (Coconut Oil) |
Saudi Arabia |
Butylated hydroxytoluene (BHT)
|
Max. 75 mg/kg |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1222 |
Oil |
Edible vegetable oils (Coconut Oil) |
Saudi Arabia |
Butylated hydroxyanisole (BHA)
|
Max. 175 mg/kg |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1223 |
Oil |
Edible vegetable oils (Coconut Oil) |
Saudi Arabia |
Tertiary Butly Hydroquinone (TBHQ)
|
Max. 120 mg/kg |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1224 |
Oil |
Edible vegetable oils (Coconut Oil) |
Saudi Arabia |
Propyl gallate
|
Max. 100 mg/kg |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1225 |
Oil |
Edible vegetable oils (Coconut Oil) |
Saudi Arabia |
Tocopherol, dl-alpha-
|
Max. 300 mg/kg (singly or combination) |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1226 |
Oil |
Edible vegetable oils (Coconut Oil) |
Saudi Arabia |
Tocopherol concentrate, mixed
|
Max. 300 mg/kg (singly or combination) |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1227 |
Oil |
Edible vegetable oils (Coconut Oil) |
Saudi Arabia |
Tocopherol d-alpha
|
Tocopherol d-alpha
Max. 300 mg/kg (singly or combination) |
Tocopherol d-alpha
Max. 300 mg/kg (singly or combination)
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1228 |
Oil |
Edible vegetable oils (Coconut Oil) |
Saudi Arabia |
Ascorbyl stearate
|
Max. 500 mg/kg (singly or combination) |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1229 |
Oil |
Edible vegetable oils (Coconut Oil) |
Saudi Arabia |
Ascorbyl Palmitate
|
Max. 500 mg/kg (singly or combination) |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1230 |
Oil |
Edible vegetable oils (Coconut Oil) |
Saudi Arabia |
Flavors
|
Natural or synthetic flavors are permitted to add according to Gulf Standard mentioned in clause 2.5 |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1231 |
Oil |
Edible vegetable oils (Coconut Oil) |
Saudi Arabia |
Taste and odour
|
Characteristics |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1232 |
Oil |
Edible vegetable oils (Coconut Oil) |
Saudi Arabia |
Colour
|
Characteristics |
GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1233 |
Candy and Gum-Based Products |
Chewing gum (Not Containing Cocoa) |
Saudi Arabia |
Salmonella
|
Nill |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 1234 |
Candy and Gum-Based Products |
Chewing gum (Not Containing Cocoa) |
Saudi Arabia |
Yeast and Mould
|
Max. 1000 cfu/ g |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 1235 |
Candy and Gum-Based Products |
Chewing gum (Not Containing Cocoa) |
Saudi Arabia |
Veterinary drug residues
|
As per GSO CAC/MRL 2 |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
GSO CAC/MRL 2:2021, Ref Link: https://www.gso.org.sa/store/standards/GSO:794412/GSO%20CAC-MRL%202:2021?lang=en |
| 1236 |
Candy and Gum-Based Products |
Chewing gum (Not Containing Cocoa) |
Saudi Arabia |
Zinc
|
Max. 2.5 ppm |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 1237 |
Candy and Gum-Based Products |
Chewing gum (Not Containing Cocoa) |
Saudi Arabia |
Lead
|
Max. 1.0 ppm |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 1238 |
Candy and Gum-Based Products |
Chewing gum (Not Containing Cocoa) |
Saudi Arabia |
Arsenic
|
Max. 0.5 ppm |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 1239 |
Candy and Gum-Based Products |
Chewing gum (Not Containing Cocoa) |
Saudi Arabia |
Copper
|
Max. 2.5 ppm |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 1240 |
Candy and Gum-Based Products |
Chewing gum (Not Containing Cocoa) |
Saudi Arabia |
Sweeteners
|
As per GSO 995 |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
As per GSO 995 Ref link: https://www.gso.org.sa/store/standards/GSO:781265/GSO%20995:2021?lang=en |
| 1241 |
Candy and Gum-Based Products |
Chewing gum (Not Containing Cocoa) |
Saudi Arabia |
Additives
|
As per GSO 2500 |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
GSO 2500
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:807798/GSO%202500:2022 |
| 1242 |
Candy and Gum-Based Products |
Chewing gum (Not Containing Cocoa) |
Saudi Arabia |
Sugar content (Chewing gum with nutritious sweeteners Natural.)
|
Min. 50% |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 1243 |
Candy and Gum-Based Products |
Chewing gum (Not Containing Cocoa) |
Saudi Arabia |
Moisture content (products filled with fruit juice concentrate or Similar)
|
Max. 15% |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 1244 |
Candy and Gum-Based Products |
Chewing gum (Not Containing Cocoa) |
Saudi Arabia |
Moisture content, %, (m/m), max.
|
Max. 10% |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 1245 |
Candy and Gum-Based Products |
Chewing gum (Not Containing Cocoa) |
Saudi Arabia |
Basis of chewing gum (gum %)
|
Min. 17% |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 1246 |
Candy and Gum-Based Products |
Chewing gum (Not Containing Cocoa) |
Saudi Arabia |
Broken, crushed and defective pieces (%)
|
Max. 5% by weight |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 1247 |
Candy and Gum-Based Products |
Chewing gum (Not Containing Cocoa) |
Saudi Arabia |
Appearance
|
must not be sticky to the wrapper, sticky, or very dry. |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 1248 |
Candy and Gum-Based Products |
Chewing gum (Not Containing Cocoa) |
Saudi Arabia |
Properties
|
The product must retain its distinctive natural properties and be free of undesirable flavour, foreign materials
and impurities. |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 1249 |
Candy and Gum-Based Products |
Chewing Gum |
Saudi Arabia |
Salmonella
|
Nill |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 1250 |
Candy and Gum-Based Products |
Chewing Gum |
Saudi Arabia |
Yeast and Mould
|
Max. 1000 cfu/ g |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 1251 |
Candy and Gum-Based Products |
Chewing Gum |
Saudi Arabia |
Veterinary drug residues
|
As per GSO CAC/MRL 2 |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
GSO CAC/MRL 2:2021, Ref Link: https://www.gso.org.sa/store/standards/GSO:794412/GSO%20CAC-MRL%202:2021?lang=en |
| 1252 |
Candy and Gum-Based Products |
Chewing Gum |
Saudi Arabia |
Zinc
|
Max. 2.5 ppm |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 1253 |
Candy and Gum-Based Products |
Chewing Gum |
Saudi Arabia |
Lead
|
Max. 1.0 ppm |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 1254 |
Candy and Gum-Based Products |
Chewing Gum |
Saudi Arabia |
Arsenic
|
Max. 0.5 ppm |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 1255 |
Candy and Gum-Based Products |
Chewing Gum |
Saudi Arabia |
Copper
|
Max. 2.5 ppm |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 1256 |
Candy and Gum-Based Products |
Chewing Gum |
Saudi Arabia |
Sweeteners
|
As per GSO 995 |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
As per GSO 995 Ref link: https://www.gso.org.sa/store/standards/GSO:781265/GSO%20995:2021?lang=en |
| 1257 |
Candy and Gum-Based Products |
Chewing Gum |
Saudi Arabia |
Additives
|
As per GSO 2500 |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
GSO 2500
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:807798/GSO%202500:2022 |
| 1258 |
Candy and Gum-Based Products |
Chewing Gum |
Saudi Arabia |
Sugar content (Chewing gum with nutritious sweeteners Natural.)
|
Min. 50% |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 1259 |
Candy and Gum-Based Products |
Chewing Gum |
Saudi Arabia |
Moisture content (products filled with fruit juice concentrate or Similar)
|
Max. 15% |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 1260 |
Candy and Gum-Based Products |
Chewing Gum |
Saudi Arabia |
Moisture content, %, (m/m), max.
|
Max. 10% |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 1261 |
Candy and Gum-Based Products |
Chewing Gum |
Saudi Arabia |
Basis of chewing gum (gum %)
|
Min. 17% |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 1262 |
Candy and Gum-Based Products |
Chewing Gum |
Saudi Arabia |
Broken, crushed and defective pieces (%)
|
Max. 5% by weight |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 1263 |
Candy and Gum-Based Products |
Chewing Gum |
Saudi Arabia |
Appearance
|
must not be sticky to the wrapper, sticky, or very dry. |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 1264 |
Candy and Gum-Based Products |
Chewing Gum |
Saudi Arabia |
Properties
|
The product must retain its distinctive natural properties and be free of undesirable flavour, foreign materials
and impurities. |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 1265 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable (Other Than By Vinegar Or Acetic Acid) |
Saudi Arabia |
Additives
|
2.20.1 " General Standard for food additives |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
GSO 2500
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:807798/GSO%202500:2022 |
| 1266 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable (Other Than By Vinegar Or Acetic Acid) |
Saudi Arabia |
Mold
|
Nil/ g or ml |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1267 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable (Other Than By Vinegar Or Acetic Acid) |
Saudi Arabia |
Yeast
|
Max. 2 CFU/ g or ml |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1268 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable (Other Than By Vinegar Or Acetic Acid) |
Saudi Arabia |
Pesticide Residues
|
As per GSO 382 |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:781069/GSO%20382:2021?lang=en |
| 1269 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable (Other Than By Vinegar Or Acetic Acid) |
Saudi Arabia |
Stannous chloride
|
Max. 25 mg/kg calculated as tin. Should not be added to foods in uncoated tin cans |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1270 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable (Other Than By Vinegar Or Acetic Acid) |
Saudi Arabia |
Calcium disodium ethylenediaminetetraacetate
|
Max. 365 mg/kg (singly or in combination) |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1271 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable (Other Than By Vinegar Or Acetic Acid) |
Saudi Arabia |
Calcium disodium ethylenediaminetetraacetate
|
Max. 365 mg/kg (singly or in combination) |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1272 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable (Other Than By Vinegar Or Acetic Acid) |
Saudi Arabia |
Caramel IV-sulfite ammonia caramel
|
Max. 50000 mg/kg |
Max. 50000 mg/kg
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1273 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable (Other Than By Vinegar Or Acetic Acid) |
Saudi Arabia |
Fast Green FCF
|
Max. 200 mg/kg |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1274 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable (Other Than By Vinegar Or Acetic Acid) |
Saudi Arabia |
Brilliant Blue FCF
|
Max. 20 mg/kg |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1275 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable (Other Than By Vinegar Or Acetic Acid) |
Saudi Arabia |
Tartrazine
|
Max. 100 mg/kg |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1276 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable (Other Than By Vinegar Or Acetic Acid) |
Saudi Arabia |
Medium content
|
Max. 20% of the drained weight of the container |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1277 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable (Other Than By Vinegar Or Acetic Acid) |
Saudi Arabia |
Texture and maturity
|
Shall be reasonably tender and reasonably uniform in texture and maturity |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1278 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable (Other Than By Vinegar Or Acetic Acid) |
Saudi Arabia |
Taste and flavor
|
Shall have a normal taste and flavor and be free from odors and flavors
foreign to the product. |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1279 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable (Other Than By Vinegar Or Acetic Acid) |
Saudi Arabia |
Colour
|
Characteristic |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1280 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable (Other Than By Vinegar Or Acetic Acid) |
Saudi Arabia |
Physical properties
|
Each vegetable component shall retain its physical properties, be homogenous in
size and color. |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1281 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Saudi Arabia |
Additives
|
2.20.1 " General Standard for food additives |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
GSO 2500
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:807798/GSO%202500:2022 |
| 1282 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Saudi Arabia |
Mold
|
Nil/ g or ml |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1283 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Saudi Arabia |
Yeast
|
Max. 2 CFU/ g or ml |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1284 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Saudi Arabia |
Pesticide Residues
|
As per GSO 382 |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:781069/GSO%20382:2021?lang=en |
| 1285 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Saudi Arabia |
Stannous chloride
|
Max. 25 mg/kg calculated as tin. Should not be added to foods in uncoated tin cans |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1286 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Saudi Arabia |
Disodium ethylenediaminetetraacetate
|
Max. 365 mg/kg (singly or in combination) |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1287 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Saudi Arabia |
Calcium disodium ethylenediaminetetraacetate
|
Calcium disodium ethylenediaminetetraacetate
Max. 365 mg/kg (singly or in combination) |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1288 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Saudi Arabia |
Calcium disodium ethylenediaminetetraacetate
|
Max. 365 mg/kg (singly or in combination) |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1289 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Saudi Arabia |
Caramel IV-sulfite ammonia caramel
|
Max. 50000 mg/kg |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1290 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Saudi Arabia |
Fast Green FCF
|
Max. 200 mg/kg |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1291 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Saudi Arabia |
Brilliant Blue FCF
|
Max. 20 mg/kg |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1292 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Saudi Arabia |
Tartrazine
|
Max. 100 mg/kg |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1293 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Saudi Arabia |
Medium content
|
Max. 20% of the drained weight of the container |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1294 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Saudi Arabia |
Texture and maturity
|
Shall be reasonably tender and reasonably uniform in texture and maturity |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1295 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Saudi Arabia |
Taste and flavor
|
Shall have a normal taste and flavor and be free from odors and flavors
foreign to the product. |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1296 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Saudi Arabia |
Colour
|
Characteristic |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1297 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Saudi Arabia |
Physical properties
|
Each vegetable component shall retain its physical properties, be homogenous in
size and color. |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1298 |
Flour and Flour Based Products |
Wheat Flour. |
Saudi Arabia |
Sodium propionate
|
0.32% singly or in combination
calculated as propionic acid |
GSO/FDS 194/ ICS 67.060
Ref. Link: https://www.gso.org.sa/store/standards/GSO:781157/GSO%20194:2021?lang=en |
N/A |
| 1299 |
Flour and Flour Based Products |
Wheat Flour. |
Saudi Arabia |
Calcium propionate
|
0.32% singly or in combination
calculated as propionic acid |
GSO/FDS 194/ ICS 67.060
Ref. Link: https://www.gso.org.sa/store/standards/GSO:781157/GSO%20194:2021?lang=en |
N/A |
| 1300 |
Flour and Flour Based Products |
Wheat Flour. |
Saudi Arabia |
Wheat germ
|
Max. 5% |
GSO/FDS 194/ ICS 67.060
Ref. Link: https://www.gso.org.sa/store/standards/GSO:781157/GSO%20194:2021?lang=en |
N/A |
| 1301 |
Flour and Flour Based Products |
Wheat Flour. |
Saudi Arabia |
Vitamin D
|
Min. 551.15 IU |
GSO/FDS 194/ ICS 67.060
Ref. Link: https://www.gso.org.sa/store/standards/GSO:781157/GSO%20194:2021?lang=en |
N/A |
| 1302 |
Flour and Flour Based Products |
Wheat Flour. |
Saudi Arabia |
Folic acid
|
Min. 1.5-2 mg/kg |
GSO/FDS 194/ ICS 67.060
Ref. Link: https://www.gso.org.sa/store/standards/GSO:781157/GSO%20194:2021?lang=en |
N/A |
| 1303 |
Flour and Flour Based Products |
Wheat Flour. |
Saudi Arabia |
Iron
|
Min. 30 mg/kg |
GSO/FDS 194/ ICS 67.060
Ref. Link: https://www.gso.org.sa/store/standards/GSO:781157/GSO%20194:2021?lang=en |
N/A |
| 1304 |
Flour and Flour Based Products |
Wheat Flour. |
Saudi Arabia |
Calcium content
|
Max. 2115 mg/kg |
GSO/FDS 194/ ICS 67.060
Ref. Link: https://www.gso.org.sa/store/standards/GSO:781157/GSO%20194:2021?lang=en |
N/A |
| 1305 |
Flour and Flour Based Products |
Wheat Flour. |
Saudi Arabia |
Niacin
|
Min. 52.91 mg/kg |
GSO/FDS 194/ ICS 67.060
Ref. Link: https://www.gso.org.sa/store/standards/GSO:781157/GSO%20194:2021?lang=en |
N/A |
| 1306 |
Flour and Flour Based Products |
Wheat Flour. |
Saudi Arabia |
Riboflavin
|
Min. 3.96 mg/kg |
GSO/FDS 194/ ICS 67.060
Ref. Link: https://www.gso.org.sa/store/standards/GSO:781157/GSO%20194:2021?lang=en |
N/A |
| 1307 |
Flour and Flour Based Products |
Wheat Flour. |
Saudi Arabia |
Thiamine
|
Min. 6.38 mg/kg |
GSO/FDS 194/ ICS 67.060
Ref. Link: https://www.gso.org.sa/store/standards/GSO:781157/GSO%20194:2021?lang=en |
N/A |
| 1308 |
Flour and Flour Based Products |
Wheat Flour. |
Saudi Arabia |
Fluorine content
|
Max. 3 mg/Kg |
GSO/FDS 194/ ICS 67.060
Ref. Link: https://www.gso.org.sa/store/standards/GSO:781157/GSO%20194:2021?lang=en |
N/A |
| 1309 |
Flour and Flour Based Products |
Wheat Flour. |
Saudi Arabia |
Sodium bicarbonate
|
Max. 4.5 part per I 00 parts of the flour used |
GSO/FDS 194/ ICS 67.060
Ref. Link: https://www.gso.org.sa/store/standards/GSO:781157/GSO%20194:2021?lang=en |
N/A |
| 1310 |
Flour and Flour Based Products |
Wheat Flour. |
Saudi Arabia |
C02 ratio
|
Min. 0.5% |
GSO/FDS 194/ ICS 67.060
Ref. Link: https://www.gso.org.sa/store/standards/GSO:781157/GSO%20194:2021?lang=en |
N/A |
| 1311 |
Flour and Flour Based Products |
Wheat Flour. |
Saudi Arabia |
Microbiological criteria
|
As per GSO 1016 |
GSO/FDS 194/ ICS 67.060
Ref. Link: https://www.gso.org.sa/store/standards/GSO:781157/GSO%20194:2021?lang=en |
Ref Link: https://www.gso.org.sa/store/standards/GSO:693280/GSO%201016:2015?lang=en |
| 1312 |
Flour and Flour Based Products |
Wheat Flour. |
Saudi Arabia |
Cadmium
|
Max. 0.10 mg/kg |
GSO/FDS 194/ ICS 67.060
Ref. Link: https://www.gso.org.sa/store/standards/GSO:781157/GSO%20194:2021?lang=en |
N/A |
| 1313 |
Flour and Flour Based Products |
Wheat Flour. |
Saudi Arabia |
Arsenic
|
Max. 1.00 mg/kg |
GSO/FDS 194/ ICS 67.060
Ref. Link: https://www.gso.org.sa/store/standards/GSO:781157/GSO%20194:2021?lang=en |
N/A |
| 1314 |
Flour and Flour Based Products |
Wheat Flour. |
Saudi Arabia |
Mercury
|
Max. 0.05 mg/kg |
GSO/FDS 194/ ICS 67.060
Ref. Link: https://www.gso.org.sa/store/standards/GSO:781157/GSO%20194:2021?lang=en |
N/A |
| 1315 |
Flour and Flour Based Products |
Wheat Flour. |
Saudi Arabia |
Lead
|
Max. 0.20 mg/kg |
GSO/FDS 194/ ICS 67.060
Ref. Link: https://www.gso.org.sa/store/standards/GSO:781157/GSO%20194:2021?lang=en |
N/A |
| 1316 |
Flour and Flour Based Products |
Wheat Flour. |
Saudi Arabia |
Particle Size
|
Min. 85% of the flour of different types shall pass through a sieve of 250 urn
mesh. |
GSO/FDS 194/ ICS 67.060
Ref. Link: https://www.gso.org.sa/store/standards/GSO:781157/GSO%20194:2021?lang=en |
N/A |
| 1317 |
Flour and Flour Based Products |
Wheat Flour. |
Saudi Arabia |
Pesticide Residues
|
As per GSO 382 |
GSO/FDS 194/ ICS 67.060
Ref. Link: https://www.gso.org.sa/store/standards/GSO:781157/GSO%20194:2021?lang=en |
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:781069/GSO%20382:2021?lang=en |
| 1318 |
Flour and Flour Based Products |
Wheat Flour. |
Saudi Arabia |
Total ash % (Patent flour)
|
Min. 0.6 on dry mass basis |
GSO/FDS 194/ ICS 67.060
Ref. Link: https://www.gso.org.sa/store/standards/GSO:781157/GSO%20194:2021?lang=en |
N/A |
| 1319 |
Flour and Flour Based Products |
Wheat Flour. |
Saudi Arabia |
Total ash % (Whole meal)
|
-Max. 2 on dry mass basis
-Min. 3.0 on dry mass basis |
GSO/FDS 194/ ICS 67.060
Ref. Link: https://www.gso.org.sa/store/standards/GSO:781157/GSO%20194:2021?lang=en |
N/A |
| 1320 |
Flour and Flour Based Products |
Wheat Flour. |
Saudi Arabia |
Total ash % (Wheat meal)
|
-Max. 1.8 on dry mass basis
-Min. 2.0 on dry mass basis |
GSO/FDS 194/ ICS 67.060
Ref. Link: https://www.gso.org.sa/store/standards/GSO:781157/GSO%20194:2021?lang=en |
N/A |
| 1321 |
Flour and Flour Based Products |
Wheat Flour. |
Saudi Arabia |
Total ash % (White flour)
|
-Max. 1.2 on dry mass basis
-Min. 1.5 on dry mass basis |
GSO/FDS 194/ ICS 67.060
Ref. Link: https://www.gso.org.sa/store/standards/GSO:781157/GSO%20194:2021?lang=en |
N/A |
| 1322 |
Flour and Flour Based Products |
Wheat Flour. |
Saudi Arabia |
Total ash % (Patent flour)
|
Max. 0.65 on dry mass basis |
GSO/FDS 194/ ICS 67.060
Ref. Link: https://www.gso.org.sa/store/standards/GSO:781157/GSO%20194:2021?lang=en |
N/A |
| 1323 |
Flour and Flour Based Products |
Wheat Flour. |
Saudi Arabia |
Protein % (White flour)
|
-Min. 10 on dry mass basis
-Min. 11 on dry mass basis
-Min. 12 on dry mass basis |
GSO/FDS 194/ ICS 67.060
Ref. Link: https://www.gso.org.sa/store/standards/GSO:781157/GSO%20194:2021?lang=en |
N/A |
| 1324 |
Flour and Flour Based Products |
Wheat Flour. |
Saudi Arabia |
Protein % (Patent flour)
|
Min. 8 on dry mass basis |
GSO/FDS 194/ ICS 67.060
Ref. Link: https://www.gso.org.sa/store/standards/GSO:781157/GSO%20194:2021?lang=en |
N/A |
| 1325 |
Flour and Flour Based Products |
Wheat Flour. |
Saudi Arabia |
KOH
|
60 mg on dry matter basis/ 100 g |
GSO/FDS 194/ ICS 67.060
Ref. Link: https://www.gso.org.sa/store/standards/GSO:781157/GSO%20194:2021?lang=en |
N/A |
| 1326 |
Flour and Flour Based Products |
Wheat Flour. |
Saudi Arabia |
Moisture content, %, (m/m), max.
|
Max. 15% |
GSO/FDS 194/ ICS 67.060
Ref. Link: https://www.gso.org.sa/store/standards/GSO:781157/GSO%20194:2021?lang=en |
N/A |
| 1327 |
Flour and Flour Based Products |
Wheat Flour. |
Saudi Arabia |
Colour
|
Homogeneous in colour and free from Jumps |
GSO/FDS 194/ ICS 67.060
Ref. Link: https://www.gso.org.sa/store/standards/GSO:781157/GSO%20194:2021?lang=en |
N/A |
| 1328 |
Spices and Condiments |
Cumin seed |
Saudi Arabia |
Volatile oils, ml/100 g (dry basis), minimum
|
- Max. 2.0 (Whole and cracked Grade I)
- Max. 1.5 (Whole and cracked Grade II)
- Max. 1.5 (Whole and cracked Grade III)
- Max. 1.3 (Ground cumin) |
GSO CODEX STAN 327/ ICS - 67.220.10
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:781216/GSO%20CODEX%20STAN%20327:2021?lang=en |
N/A |
| 1329 |
Spices and Condiments |
Cumin seed |
Saudi Arabia |
Acid-insoluble ash, % mass fraction (dry basis), maximum
|
- Max. 1.5 (Whole and cracked Grade I)
- Max. 3.0 (Whole and cracked Grade II)
- Max. 4.0 (Whole and cracked Grade III)
- Max. 1.5 (Ground cumin) |
GSO CODEX STAN 327/ ICS - 67.220.10
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:781216/GSO%20CODEX%20STAN%20327:2021?lang=en |
N/A |
| 1330 |
Spices and Condiments |
Cumin seed |
Saudi Arabia |
Total Ash, % Mass Fraction (Dry Basis), Maximum
|
- Max. 8.5 (Whole and cracked Grade I)
- Max. 10 (Whole and cracked Grade II)
- Max. 12 (Whole and cracked Grade III)
- Max. 9.5 (Ground cumin) |
GSO CODEX STAN 327/ ICS - 67.220.10
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:781216/GSO%20CODEX%20STAN%20327:2021?lang=en |
N/A |
| 1331 |
Spices and Condiments |
Cumin seed |
Saudi Arabia |
Moisture content, %, (m/m), max.
|
Max. 10 % (Grade I, II, III) |
GSO CODEX STAN 327/ ICS - 67.220.10
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:781216/GSO%20CODEX%20STAN%20327:2021?lang=en |
N/A |
| 1332 |
Spices and Condiments |
Cumin seed |
Saudi Arabia |
Mammalian excreta (mg/kg)
|
Max. 1.0 (Grade I, II, III) |
GSO CODEX STAN 327/ ICS - 67.220.10
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:781216/GSO%20CODEX%20STAN%20327:2021?lang=en |
N/A |
| 1333 |
Spices and Condiments |
Cumin seed |
Saudi Arabia |
Live insects
|
0 (Grade I, II, III) |
GSO CODEX STAN 327/ ICS - 67.220.10
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:781216/GSO%20CODEX%20STAN%20327:2021?lang=en |
N/A |
| 1334 |
Spices and Condiments |
Cumin seed |
Saudi Arabia |
Insect-damaged matter, d maximum, % mass fraction
|
- Max. 0.5 (Grade I)
- Max. 1.0 (Grade II, III) |
GSO CODEX STAN 327/ ICS - 67.220.10
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:781216/GSO%20CODEX%20STAN%20327:2021?lang=en |
N/A |
| 1335 |
Spices and Condiments |
Cumin seed |
Saudi Arabia |
Dead insects, insect fragents, rodent contamination max % mass fraction
|
- Max. 0.1 (Grade I)
- Max. 0.5 (Grade II, III) |
GSO CODEX STAN 327/ ICS - 67.220.10
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:781216/GSO%20CODEX%20STAN%20327:2021?lang=en |
N/A |
| 1336 |
Spices and Condiments |
Cumin seed |
Saudi Arabia |
Proportion of damaged/defective fruits, c maximum, % mass fraction
|
- Max. 5.0 (Grade I, II, III) |
GSO CODEX STAN 327/ ICS - 67.220.10
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:781216/GSO%20CODEX%20STAN%20327:2021?lang=en |
N/A |
| 1337 |
Spices and Condiments |
Cumin seed |
Saudi Arabia |
Mould visible, maximum, % mass fraction
|
Max. 1.0 (Grade I, II, III) |
GSO CODEX STAN 327/ ICS - 67.220.10
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:781216/GSO%20CODEX%20STAN%20327:2021?lang=en |
N/A |
| 1338 |
Spices and Condiments |
Cumin seed |
United Arab Emirates |
Volatile oils, ml/100 g (dry basis), minimum
|
- Max. 2.0 (Whole and cracked Grade I)
- Max. 1.5 (Whole and cracked Grade II)
- Max. 1.5 (Whole and cracked Grade III)
- Max. 1.3 (Ground cumin) |
GSO CODEX STAN 327/ ICS - 67.220.10
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:781216/GSO%20CODEX%20STAN%20327:2021?lang=en |
N/A |
| 1339 |
Spices and Condiments |
Cumin seed |
United Arab Emirates |
Acid-insoluble ash, % mass fraction (dry basis), maximum
|
- Max. 1.5 (Whole and cracked Grade I)
- Max. 3.0 (Whole and cracked Grade II)
- Max. 4.0 (Whole and cracked Grade III)
- Max. 1.5 (Ground cumin) |
GSO CODEX STAN 327/ ICS - 67.220.10
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:781216/GSO%20CODEX%20STAN%20327:2021?lang=en |
N/A |
| 1340 |
Spices and Condiments |
Cumin seed |
United Arab Emirates |
Total Ash, % Mass Fraction (Dry Basis), Maximum
|
- Max. 8.5 (Whole and cracked Grade I)
- Max. 10 (Whole and cracked Grade II)
- Max. 12 (Whole and cracked Grade III)
- Max. 9.5 (Ground cumin) |
GSO CODEX STAN 327/ ICS - 67.220.10
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:781216/GSO%20CODEX%20STAN%20327:2021?lang=en |
N/A |
| 1341 |
Spices and Condiments |
Cumin seed |
United Arab Emirates |
Moisture content, %, (m/m), max.
|
Max. 10 % (Grade I, II, III) |
GSO CODEX STAN 327/ ICS - 67.220.10
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:781216/GSO%20CODEX%20STAN%20327:2021?lang=en |
N/A |
| 1342 |
Spices and Condiments |
Cumin seed |
United Arab Emirates |
Mammalian excreta (mg/kg)
|
Max. 1.0 (Grade I, II, III) |
GSO CODEX STAN 327/ ICS - 67.220.10
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:781216/GSO%20CODEX%20STAN%20327:2021?lang=en |
N/A |
| 1343 |
Spices and Condiments |
Cumin seed |
United Arab Emirates |
Live insects
|
0 (Grade I, II, III) |
GSO CODEX STAN 327/ ICS - 67.220.10
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:781216/GSO%20CODEX%20STAN%20327:2021?lang=en |
N/A |
| 1344 |
Spices and Condiments |
Cumin seed |
United Arab Emirates |
Insect-damaged matter, d maximum, % mass fraction
|
- Max. 0.5 (Grade I)
- Max. 1.0 (Grade II, III) |
GSO CODEX STAN 327/ ICS - 67.220.10
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:781216/GSO%20CODEX%20STAN%20327:2021?lang=en |
`N/A |
| 1345 |
Spices and Condiments |
Cumin seed |
United Arab Emirates |
Dead insects, insect fragents, rodent contamination max % mass fraction
|
- Max. 0.1 (Grade I)
- Max. 0.5 (Grade II, III) |
GSO CODEX STAN 327/ ICS - 67.220.10
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:781216/GSO%20CODEX%20STAN%20327:2021?lang=en |
N/A |
| 1346 |
Spices and Condiments |
Cumin seed |
United Arab Emirates |
Proportion of damaged/defective fruits, c maximum, % mass fraction
|
- Max. 5.0 (Grade I, II, III) |
GSO CODEX STAN 327/ ICS - 67.220.10
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:781216/GSO%20CODEX%20STAN%20327:2021?lang=en |
N/A |
| 1347 |
Spices and Condiments |
Cumin seed |
United Arab Emirates |
Mould visible, maximum, % mass fraction
|
Max. 1.0 (Grade I, II, III) |
GSO CODEX STAN 327/ ICS - 67.220.10
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:781216/GSO%20CODEX%20STAN%20327:2021?lang=en |
N/A |
| 1348 |
Spices and Condiments |
Cumin seed |
United Arab Emirates |
Foreign matterb content, maximum, % mass fraction
|
-Max. 0.1 (Grade I)
-Max. 0.5 (Grade II & III) |
GSO CODEX STAN 327/ ICS - 67.220.10
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:781216/GSO%20CODEX%20STAN%20327:2021?lang=en |
N/A |
| 1349 |
Spices and Condiments |
Cumin seed |
Saudi Arabia |
Foreign matterb content, maximum, % mass fraction
|
-Max. 0.1 (Grade I)
-Max. 0.5 (Grade II & III) |
GSO CODEX STAN 327/ ICS - 67.220.10
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:781216/GSO%20CODEX%20STAN%20327:2021?lang=en |
N/A |
| 1350 |
Spices and Condiments |
Cumin seed |
Saudi Arabia |
Extraneous vegetable mattera content, maximum, % mass fraction
|
-Max. 1 (Grade I)
-Max. 2 (Grade II)
-Max. 3 (Grade III) |
GSO CODEX STAN 327/ ICS - 67.220.10
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:781216/GSO%20CODEX%20STAN%20327:2021?lang=en |
N/A |
| 1351 |
Spices and Condiments |
Cumin seed |
United Arab Emirates |
Extraneous vegetable mattera content, maximum, % mass fraction
|
-Max. 1 (Grade I)
-Max. 2 (Grade II)
-Max. 3 (Grade III) |
GSO CODEX STAN 327/ ICS - 67.220.10
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:781216/GSO%20CODEX%20STAN%20327:2021?lang=en |
N/A |
| 1352 |
Fruits and Vegetable-Based Products |
Fruits (Litchi) |
Saudi Arabia |
UNIFORMITY
|
The contents of each package must be uniform and contain only litchis of the same origin, variety and/or commercial type, quality and size, and appreciably of the same degree of ripeness and development. The visible part of the contents of the package must be representative of the entire contents. |
GSO CAC 196/ ICS : 67.080
Ref. Link: https://www.gso.org.sa/store/standards/GSO:639560/GSO%20CODEX%20STAN%20196:2014/?lang=en |
N/A |
| 1353 |
Fruits and Vegetable-Based Products |
Fruits (Litchi) |
Saudi Arabia |
Size tolerances (For all classes)
|
10% by number or weight of litchis not satisfying as regards the
minimum size, provided, however, that the diameter is not less that 15 mm in all
classes, andlor the maximum size range 10 mm. |
GSO CAC 196/ ICS : 67.080
Ref. Link: https://www.gso.org.sa/store/standards/GSO:639560/GSO%20CODEX%20STAN%20196:2014/?lang=en |
N/A |
| 1354 |
Fruits and Vegetable-Based Products |
Fruits (Litchi) |
Saudi Arabia |
Quality tolerances (Class II)
|
10% by number or weight of litchis satisfying neither the requirements of
the class nor the minimum requirements |
GSO CAC 196/ ICS : 67.080
Ref. Link: https://www.gso.org.sa/store/standards/GSO:639560/GSO%20CODEX%20STAN%20196:2014/?lang=en |
N/A |
| 1355 |
Fruits and Vegetable-Based Products |
Fruits (Litchi) |
Saudi Arabia |
Quality tolerances (Class I)
|
10% by number or weight of litchis not satisfying the requirements of the
class |
GSO CAC 196/ ICS : 67.080
Ref. Link: https://www.gso.org.sa/store/standards/GSO:639560/GSO%20CODEX%20STAN%20196:2014/?lang=en |
N/A |
| 1356 |
Fruits and Vegetable-Based Products |
Fruits (Litchi) |
Saudi Arabia |
Quality tolerances (Extra Class)
|
5% by number or weight of litchis not satisfying the requirements of the
class |
GSO CAC 196/ ICS : 67.080
Ref. Link: https://www.gso.org.sa/store/standards/GSO:639560/GSO%20CODEX%20STAN%20196:2014/?lang=en |
N/A |
| 1357 |
Fruits and Vegetable-Based Products |
Fruits (Litchi) |
Saudi Arabia |
Size range
|
Max. 10 mm between fruit in each package |
GSO CAC 196/ ICS : 67.080
Ref. Link: https://www.gso.org.sa/store/standards/GSO:639560/GSO%20CODEX%20STAN%20196:2014/?lang=en |
N/A |
| 1358 |
Fruits and Vegetable-Based Products |
Fruits (Litchi) |
Saudi Arabia |
Size range
|
Max. 10 mm between fruit in each package |
GSO CAC 196/ ICS : 67.080
Ref. Link: https://www.gso.org.sa/store/standards/GSO:639560/GSO%20CODEX%20STAN%20196:2014/?lang=en |
N/A |
| 1359 |
Fruits and Vegetable-Based Products |
Fruits (Litchi) |
Saudi Arabia |
Size (Class I & II)
|
Min. 20 mm |
GSO CAC 196/ ICS : 67.080
Ref. Link: https://www.gso.org.sa/store/standards/GSO:639560/GSO%20CODEX%20STAN%20196:2014/?lang=en |
N/A |
| 1360 |
Fruits and Vegetable-Based Products |
Fruits (Litchi) |
Saudi Arabia |
Size (Extra Class)
|
Min. 33 mm |
GSO CAC 196/ ICS : 67.080
Ref. Link: https://www.gso.org.sa/store/standards/GSO:639560/GSO%20CODEX%20STAN%20196:2014/?lang=en |
N/A |
| 1361 |
Bakery and Confectionary |
Cakes |
Saudi Arabia |
Bacillus cereus
|
Max. 10 CFU/ g |
GSO 342/ ICS - 67.060
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:728034/GSO%20342:2016?lang=en |
N/A |
| 1362 |
Bakery and Confectionary |
Cakes |
Saudi Arabia |
Staphylococcus aureus
|
Max. 10 CFU/ g |
GSO 342/ ICS - 67.060
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:728034/GSO%20342:2016?lang=en |
N/A |
| 1363 |
Bakery and Confectionary |
Cakes |
Saudi Arabia |
Staphylococcus aureus
|
Max. 10 CFU/ g |
GSO 342/ ICS - 67.060
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:728034/GSO%20342:2016?lang=en |
N/A |
| 1364 |
Bakery and Confectionary |
Cakes |
Saudi Arabia |
Listeria monocytogenes
|
Nil/ g |
GSO 342/ ICS - 67.060
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:728034/GSO%20342:2016?lang=en |
N/A |
| 1365 |
Bakery and Confectionary |
Cakes |
Saudi Arabia |
Salmonella
|
Nil/ 25g |
GSO 342/ ICS - 67.060
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:728034/GSO%20342:2016?lang=en |
N/A |
| 1366 |
Bakery and Confectionary |
Cakes |
Saudi Arabia |
Escherichia coli
|
Nil/ g |
GSO 342/ ICS - 67.060
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:728034/GSO%20342:2016?lang=en |
N/A |
| 1367 |
Bakery and Confectionary |
Cakes |
Saudi Arabia |
Enterobacteria
|
Max. 1000 CFU/ g |
GSO 342/ ICS - 67.060
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:728034/GSO%20342:2016?lang=en |
N/A |
| 1368 |
Bakery and Confectionary |
Cakes |
Saudi Arabia |
Number of aerobic bacteria
|
Max. 100000 CFU/ g |
GSO 342/ ICS - 67.060
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:728034/GSO%20342:2016?lang=en |
N/A |
| 1369 |
Bakery and Confectionary |
Cakes |
Saudi Arabia |
Sorbic acid
|
Max.0.1% of the mass of flour |
GSO 342/ ICS - 67.060
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:728034/GSO%20342:2016?lang=en |
N/A |
| 1370 |
Bakery and Confectionary |
Cakes |
Saudi Arabia |
Sodium diacetate
|
Max. 0.4% of the mass of flour |
GSO 342/ ICS - 67.060
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:728034/GSO%20342:2016?lang=en |
N/A |
| 1371 |
Bakery and Confectionary |
Cakes |
Saudi Arabia |
Calcium or sodium propionate
|
Max. 0.5% of the mass of flour. |
GSO 342/ ICS - 67.060
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:728034/GSO%20342:2016?lang=en |
N/A |
| 1372 |
Bakery and Confectionary |
Cakes |
Saudi Arabia |
Fruits content
|
Max. 7% (w/w) (Fruits Cake) |
GSO 342/ ICS - 67.060
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:728034/GSO%20342:2016?lang=en |
N/A |
| 1373 |
Bakery and Confectionary |
Cakes |
Saudi Arabia |
Acid insoluble ash, % m/m, max.
|
Max. 0.1% (w/w) in the final product |
GSO 342/ ICS - 67.060
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:728034/GSO%20342:2016?lang=en |
N/A |
| 1374 |
Bakery and Confectionary |
Cakes |
Saudi Arabia |
Acidity of extracted fat (as Oleic acid), % by mass, max.
|
-Max.1% (w/w)
-Max. 1.5% (w/w) in the final
product (Fruit cake) |
GSO 342/ ICS - 67.060
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:728034/GSO%20342:2016?lang=en |
N/A |
| 1375 |
Bakery and Confectionary |
Cakes |
Saudi Arabia |
Moisture content, %, (m/m), max.
|
-15-25%
-20-27% (w/w) (sponge cake) |
GSO 342/ ICS - 67.060
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:728034/GSO%20342:2016?lang=en |
N/A |
| 1376 |
Bakery and Confectionary |
Cakes |
Saudi Arabia |
Taste and odour
|
Free from rancidity, off taste and off odour |
GSO 342/ ICS - 67.060
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:728034/GSO%20342:2016?lang=en |
N/A |
| 1377 |
Bakery and Confectionary |
Cakes |
Saudi Arabia |
Colour, texture and flavour
|
Characteristic |
GSO 342/ ICS - 67.060
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:728034/GSO%20342:2016?lang=en |
N/A |
| 1378 |
Oil |
Edible vegetable Oils (Castor Oil) |
Bahrain |
Unsaonifiable matter (g/kg)
|
Max. 20 |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1379 |
Oil |
Edible vegetable Oils (Castor Oil) |
Bahrain |
Iodine value (Wijs), min.
|
10.6 to 6.3 |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1380 |
Oil |
Edible vegetable Oils (Castor Oil) |
Bahrain |
Unsaonifiable matter (g/kg)
|
265 to 248 |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1381 |
Oil |
Edible vegetable Oils (Castor Oil) |
Bahrain |
Refractive index (ND 40oC)
|
1.448 to 1450 |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1382 |
Oil |
Edible vegetable Oils (Castor Oil) |
Bahrain |
Relative density
|
0.908 to 0.921 at 40 degree celsius |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1383 |
Oil |
Edible vegetable Oils (Castor Oil) |
Bahrain |
Polenske values
|
13 to 18 |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1384 |
Oil |
Edible vegetable Oils (Castor Oil) |
Bahrain |
Reichert values
|
6 to 8.5 |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1385 |
Oil |
Edible vegetable Oils (Castor Oil) |
Bahrain |
Peroxide value (Virgin oils and Cold pressed oils)
|
Max. 15 milliequivalents of active oxygen/kg oil |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1386 |
Oil |
Edible vegetable Oils (Castor Oil) |
Bahrain |
Acid value (Virgin oils and Cold pressed oils)
|
Max. 10 milliequivalents of active oxygen/kg oil |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1387 |
Oil |
Edible vegetable Oils (Castor Oil) |
Bahrain |
Acid value (Virgin oils and Cold pressed oils)
|
Max. 4.0 mg KOH/g oil |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1388 |
Oil |
Edible vegetable Oils (Castor Oil) |
Bahrain |
Acid value (Refined oils)
|
Max. 0.6 mg KOH/g oil |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1389 |
Oil |
Edible vegetable Oils (Castor Oil) |
Bahrain |
Arsenic
|
Max. 0.1 mg/kg |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1390 |
Oil |
Edible vegetable Oils (Castor Oil) |
Bahrain |
Lead
|
Max. 0.1 mg/kg |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1391 |
Oil |
Edible vegetable Oils (Castor Oil) |
Bahrain |
Copper
|
-Max. 0.1 mg/kg (Refined oils)
-Max. 0.4 mg/kg (Refined oils) |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1392 |
Oil |
Edible vegetable Oils (Castor Oil) |
Bahrain |
Iron
|
-Max. 1.5 mg/kg (Refined oils)
-Max. 5.0 mg/kg (Refined oils) |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1393 |
Oil |
Edible vegetable Oils (Castor Oil) |
Bahrain |
Soap content
|
Max. 0.005%, m/m |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1394 |
Oil |
Edible vegetable Oils (Castor Oil) |
Bahrain |
Insoluble impurities
|
Max. 0.05%, m/m |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1395 |
Oil |
Edible vegetable Oils (Castor Oil) |
Bahrain |
Matter volatile at 105 Degree Celsius
|
Max. 0.2%, m/m |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1396 |
Oil |
Edible vegetable Oils (Castor Oil) |
Bahrain |
Fatty acids composition (% of total fatty acids)
|
Shall be according to what is mentioned in table (2) in the appendix. |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1397 |
Oil |
Edible vegetable Oils (Castor Oil) |
Bahrain |
Polydimethylsiloxane
|
Max. 10 mg/kg |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1398 |
Oil |
Edible vegetable Oils (Castor Oil) |
Bahrain |
Citric and fatty acid esters of glycerol
|
Max. 100 mg/kg (singly or combination) |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1399 |
Oil |
Edible vegetable Oils (Castor Oil) |
Bahrain |
Isopropyl citrates
|
Max. 100 mg/kg (singly or combination) |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1400 |
Oil |
Edible vegetable Oils (Castor Oil) |
Bahrain |
Trisodium citrate
|
GMP |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1401 |
Oil |
Edible vegetable Oils (Castor Oil) |
Bahrain |
Sodium dihydrogen citrate
|
GMP |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1402 |
Oil |
Edible vegetable Oils (Castor Oil) |
Bahrain |
Citric acid
|
GMP |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1403 |
Oil |
Edible vegetable Oils (Castor Oil) |
Bahrain |
Dilauryl thiodipropionate
|
200 mg/kg |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1404 |
Oil |
Edible vegetable Oils (Castor Oil) |
Bahrain |
Any combination of Propyl gallate, Tertiary butylated hydroxylquinone (TBHQ), Butylated hydroxyanisole (BHA), Butylated hydroxytoluene (BHT)
|
Max. 200mg/kg within individual limits |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1405 |
Oil |
Edible vegetable Oils (Castor Oil) |
Bahrain |
Butylated hydroxytoluene (BHT)
|
Max. 75 mg/kg |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1406 |
Oil |
Edible vegetable Oils (Castor Oil) |
Bahrain |
Butylated hydroxyanisole (BHA)
|
Max. 175 mg/kg |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1407 |
Oil |
Edible vegetable Oils (Castor Oil) |
Bahrain |
Tertiary Butly Hydroquinone (TBHQ)
|
Max. 120 mg/kg |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1408 |
Oil |
Edible vegetable Oils (Castor Oil) |
Bahrain |
Propyl gallate
|
Max. 100 mg/kg |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1409 |
Oil |
Edible vegetable Oils (Castor Oil) |
Bahrain |
Tocopherol, dl-alpha-
|
Max. 300 mg/kg (singly or combination) |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1410 |
Oil |
Edible vegetable Oils (Castor Oil) |
Bahrain |
Tocopherol concentrate, mixed
|
Max. 300 mg/kg (singly or combination) |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1411 |
Oil |
Edible vegetable Oils (Castor Oil) |
Bahrain |
Tocopherol d-alpha
|
Max. 300 mg/kg (singly or combination) |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1412 |
Oil |
Edible vegetable Oils (Castor Oil) |
Bahrain |
Ascorbyl stearate
|
Max. 500 mg/kg (singly or combination) |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1413 |
Oil |
Edible vegetable Oils (Castor Oil) |
Bahrain |
Ascorbyl Palmitate
|
Max. 500 mg/kg (singly or combination) |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1414 |
Oil |
Edible vegetable Oils (Castor Oil) |
Bahrain |
Flavors
|
Natural or synthetic flavors are permitted to add according to Gulf Standard mentioned in clause 2.5 |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1415 |
Oil |
Edible vegetable Oils (Castor Oil) |
Bahrain |
Odor
|
Characteristics |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1416 |
Oil |
Edible vegetable Oils (Castor Oil) |
Bahrain |
Taste
|
Characteristics |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1417 |
Oil |
Edible vegetable Oils (Castor Oil) |
Bahrain |
Colour
|
Characteristics |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1418 |
Oil |
Edible vegetable oils (Coconut Oil) |
Bahrain |
Unsaonifiable matter (g/kg)
|
Max. 20 |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1419 |
Oil |
Edible vegetable oils (Coconut Oil) |
Bahrain |
Iodine value (Wijs), min.
|
10.6 to 6.3 |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1420 |
Oil |
Edible vegetable oils (Coconut Oil) |
Bahrain |
Saponification value. Mg KOH/g
|
265 to 248 |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1421 |
Oil |
Edible vegetable oils (Coconut Oil) |
Bahrain |
Refractive index (ND 40oC)
|
1.448 to 1450 |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1422 |
Oil |
Edible vegetable oils (Coconut Oil) |
Bahrain |
Relative density
|
0.908 to 0.921 at 40 degree celsius |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1423 |
Oil |
Edible vegetable oils (Coconut Oil) |
Bahrain |
Polenske values
|
13 to 18 |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1424 |
Oil |
Edible vegetable oils (Coconut Oil) |
Bahrain |
Reichert values
|
6 to 8.5 |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1425 |
Oil |
Edible vegetable oils (Coconut Oil) |
Bahrain |
Peroxide value (Virgin oils and Cold pressed oils)
|
Max. 15 milliequivalents of active oxygen/kg oil |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1426 |
Oil |
Edible vegetable oils (Coconut Oil) |
Bahrain |
Peroxide value (Refined oils)
|
Max. 10 milliequivalents of active oxygen/kg oil |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1427 |
Oil |
Edible vegetable oils (Coconut Oil) |
Bahrain |
Acid value (Virgin oils and Cold pressed oils)
|
Max. 4.0 mg KOH/g oil |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1428 |
Oil |
Edible vegetable oils (Coconut Oil) |
Bahrain |
Acid value (Refined oils)
|
Max. 0.6 mg KOH/g oil |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1429 |
Oil |
Edible vegetable oils (Coconut Oil) |
Bahrain |
Lead
|
Max. 0.1 mg/kg |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1430 |
Oil |
Edible vegetable oils (Coconut Oil) |
Bahrain |
Copper
|
-Max. 0.1 mg/kg (Refined oils)
-Max. 0.4 mg/kg (Refined oils) |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1431 |
Oil |
Edible vegetable oils (Coconut Oil) |
Bahrain |
Iron
|
-Max. 1.5 mg/kg (Refined oils)
-Max. 5.0 mg/kg (Refined oils) |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1432 |
Oil |
Edible vegetable oils (Coconut Oil) |
Bahrain |
Soap content
|
Max. 0.005% m/m |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1433 |
Oil |
Edible vegetable oils (Coconut Oil) |
Bahrain |
Insoluble impurities
|
Max. 0.05% m/m |
Max. 0.05% m/m
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1434 |
Oil |
Edible vegetable oils (Coconut Oil) |
Bahrain |
Matter volatile at 105 Degree Celsius
|
Max. 0.2% m/m |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1435 |
Oil |
Edible vegetable oils (Coconut Oil) |
Bahrain |
Fatty acids composition (% of total fatty acids)
|
Shall be according to what is mentioned in table (2) in the appendix. |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1436 |
Oil |
Edible vegetable oils (Coconut Oil) |
Bahrain |
Polydimethylsiloxane
|
Max. 10 mg/kg |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1437 |
Oil |
Edible vegetable oils (Coconut Oil) |
Bahrain |
Citric and fatty acid esters of glycerol
|
Max. 100 mg/kg (singly or combination) |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1438 |
Oil |
Edible vegetable oils (Coconut Oil) |
Bahrain |
Isopropyl citrates
|
Max. 100 mg/kg (singly or combination) |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1439 |
Oil |
Edible vegetable oils (Coconut Oil) |
Bahrain |
Trisodium citrate
|
GMP |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1440 |
Oil |
Edible vegetable oils (Coconut Oil) |
Bahrain |
Sodium dihydrogen citrate
|
GMP |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1441 |
Oil |
Edible vegetable oils (Coconut Oil) |
Bahrain |
Citric acid
|
GMP |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1442 |
Oil |
Edible vegetable oils (Coconut Oil) |
Bahrain |
Dilauryl thiodipropionate
|
200 mg/kg |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1443 |
Oil |
Edible vegetable oils (Coconut Oil) |
Bahrain |
Any combination of Propyl gallate, Tertiary butylated hydroxylquinone (TBHQ), Butylated hydroxyanisole (BHA), Butylated hydroxytoluene (BHT)
|
Max. 200mg/kg within individual limits |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1444 |
Oil |
Edible vegetable oils (Coconut Oil) |
Bahrain |
Butylated hydroxytoluene (BHT)
|
Max. 75 mg/kg |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1445 |
Oil |
Edible vegetable oils (Coconut Oil) |
Bahrain |
Butylated hydroxyanisole (BHA)
|
Max. 175 mg/kg |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1446 |
Oil |
Edible vegetable oils (Coconut Oil) |
Bahrain |
Tertiary Butly Hydroquinone (TBHQ)
|
Max. 120 mg/kg |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1447 |
Oil |
Edible vegetable oils (Coconut Oil) |
Bahrain |
Propyl gallate
|
Max. 100 mg/kg |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1448 |
Oil |
Edible vegetable oils (Coconut Oil) |
Bahrain |
Tocopherol, dl-alpha-
|
Max. 300 mg/kg (singly or combination) |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1449 |
Oil |
Edible vegetable oils (Coconut Oil) |
Bahrain |
Tocopherol concentrate, mixed
|
Max. 300 mg/kg (singly or combination) |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1450 |
Oil |
Edible vegetable oils (Coconut Oil) |
Bahrain |
Tocopherol d-alpha
|
Max. 300 mg/kg (singly or combination) |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1451 |
Oil |
Edible vegetable oils (Coconut Oil) |
Bahrain |
Ascorbyl stearate
|
Max. 500 mg/kg (singly or combination) |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1452 |
Oil |
Edible vegetable oils (Coconut Oil) |
Bahrain |
Ascorbyl Palmitate
|
Max. 500 mg/kg (singly or combination) |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1453 |
Oil |
Edible vegetable oils (Coconut Oil) |
Bahrain |
Flavors
|
Natural or synthetic flavors are permitted to add according to Gulf Standard mentioned in clause 2.5 |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1454 |
Oil |
Edible vegetable oils (Coconut Oil) |
Bahrain |
Odor
|
Characteristics |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1455 |
Oil |
Edible vegetable oils (Coconut Oil) |
Bahrain |
Taste
|
Characteristics |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1456 |
Oil |
Edible vegetable oils (Coconut Oil) |
Bahrain |
Colour
|
Characteristics |
GSO GSO 1754-2/ ICS: 67.200
https://www.gso.org.sa/store/standards/GSO:807789/GSO%201754-2:2022 |
N/A |
| 1457 |
Candy and Gum-Based Products |
Chewing gum (Excl. Put up for Retail Sale) |
Bahrain |
Salmonella
|
Nill |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 1458 |
Candy and Gum-Based Products |
Chewing gum (Excl. Put up for Retail Sale) |
Bahrain |
Yeast and Mould
|
Max. 1000 cfu/ g |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 1459 |
Candy and Gum-Based Products |
Chewing gum (Excl. Put up for Retail Sale) |
Bahrain |
Veterinary drug residues
|
As per GSO CAC/MRL 2 |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
GSO CAC/MRL 2:2021, Ref Link: https://www.gso.org.sa/store/standards/GSO:794412/GSO%20CAC-MRL%202:2021?lang=en |
| 1460 |
Candy and Gum-Based Products |
Chewing gum (Excl. Put up for Retail Sale) |
Bahrain |
Zinc
|
Max. 2.5 ppm |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 1461 |
Candy and Gum-Based Products |
Chewing gum (Excl. Put up for Retail Sale) |
Bahrain |
Lead
|
Max. 1.0 ppm |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
`N/A |
| 1462 |
Candy and Gum-Based Products |
Chewing gum (Excl. Put up for Retail Sale) |
Bahrain |
Arsenic
|
Max. 0.5 ppm |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 1463 |
Candy and Gum-Based Products |
Chewing gum (Excl. Put up for Retail Sale) |
Bahrain |
Copper
|
Max. 2.5 ppm |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 1464 |
Candy and Gum-Based Products |
Chewing gum (Excl. Put up for Retail Sale) |
Bahrain |
Sweeteners
|
As per GSO 995 |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
As per GSO 995 Ref link: https://www.gso.org.sa/store/standards/GSO:781265/GSO%20995:2021?lang=en |
| 1465 |
Candy and Gum-Based Products |
Chewing gum (Excl. Put up for Retail Sale) |
Bahrain |
Additives
|
As per GSO 2500 |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
GSO 2500
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:807798/GSO%202500:2022 |
| 1466 |
Candy and Gum-Based Products |
Chewing gum (Excl. Put up for Retail Sale) |
Bahrain |
Sugar content (Chewing gum with nutritious sweeteners Natural.)
|
Min. 50% |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 1467 |
Candy and Gum-Based Products |
Chewing gum (Excl. Put up for Retail Sale) |
Bahrain |
Moisture content (products filled with fruit juice concentrate or Similar)
|
Max. 15% |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 1468 |
Candy and Gum-Based Products |
Chewing gum (Excl. Put up for Retail Sale) |
Bahrain |
Moisture content, %, (m/m), max.
|
Max. 10% |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 1469 |
Candy and Gum-Based Products |
Chewing gum (Excl. Put up for Retail Sale) |
Bahrain |
Basis of chewing gum (gum %)
|
Min. 17% |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 1470 |
Candy and Gum-Based Products |
Chewing gum (Excl. Put up for Retail Sale) |
Bahrain |
Broken, crushed and defective pieces (%)
|
Max. 5% by weight |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 1471 |
Candy and Gum-Based Products |
Chewing gum (Excl. Put up for Retail Sale) |
Bahrain |
Appearance
|
must not be sticky to the wrapper, sticky, or very dry. |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 1472 |
Candy and Gum-Based Products |
Chewing gum (Excl. Put up for Retail Sale) |
Bahrain |
Properties
|
The product must retain its distinctive natural properties and be free of undesirable flavour, foreign materials
and impurities. |
GSO 709/ ICS: 67.180
Ref. Link: https://www.gso.org.sa/store/standards/GSO:727976/GSO%20709:2016?lang=en |
N/A |
| 1473 |
Animal origin products |
Dairy Produce (Butter) |
Bahrain |
Staphylococcus aureus
|
Nill/ g |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 1474 |
Animal origin products |
Dairy Produce (Butter) |
Bahrain |
Listeria monocytogenes
|
Nill/ g |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 1475 |
Animal origin products |
Dairy Produce (Butter) |
Bahrain |
Salmonella
|
Nill/ g |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 1476 |
Animal origin products |
Dairy Produce (Butter) |
Bahrain |
E. coli
|
Nill / g |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 1477 |
Animal origin products |
Dairy Produce (Butter) |
Bahrain |
Yeast and Mould
|
Max. 100 CFU/ g |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 1478 |
Animal origin products |
Dairy Produce (Butter) |
Bahrain |
Enterobacteriaceae
|
Max. 20 CFU/ g |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 1479 |
Animal origin products |
Dairy Produce (Butter) |
Bahrain |
Fat-splitting bacteria
|
Max. 1000 CFU/ g |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 1480 |
Animal origin products |
Dairy Produce (Butter) |
Bahrain |
526- calcium hydroxide
|
GMP |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 1481 |
Animal origin products |
Dairy Produce (Butter) |
Bahrain |
524 - sodium hydroxide
|
GMP |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 1482 |
Animal origin products |
Dairy Produce (Butter) |
Bahrain |
500(ii) - sodium hydroxide bicarbonate
|
GMP |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 1483 |
Animal origin products |
Dairy Produce (Butter) |
Bahrain |
500(i) - sodium carbonate
|
GMP |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 1484 |
Animal origin products |
Dairy Produce (Butter) |
Bahrain |
339- sodium phosphate
|
Max. 2 mg/kg |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 1485 |
Animal origin products |
Dairy Produce (Butter) |
Bahrain |
160f -beta-apo-8'-Carotenoic acid, methyl or ethyl ester
|
Max. 35 mg/kg |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 1486 |
Animal origin products |
Dairy Produce (Butter) |
Bahrain |
160e -beta-apo-8'-Carotenal
|
Max. 35 mg/kg |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 1487 |
Animal origin products |
Dairy Produce (Butter) |
Bahrain |
160b -ANNATTO EXTRACTS, BIXIN-BASED
|
Max. 20 mg/kg |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 1488 |
Animal origin products |
Dairy Produce (Butter) |
Bahrain |
160a(i)- beta-Carotenes (synthetic)
|
Max. 25 mg/kg |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 1489 |
Animal origin products |
Dairy Produce (Butter) |
Bahrain |
160a(ii) - beta-Carotenes (vegetable)
|
Max. 600 mg/kg |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 1490 |
Animal origin products |
Dairy Produce (Butter) |
Bahrain |
Edible salt
|
Max. 3% in salted butter |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 1491 |
Animal origin products |
Dairy Produce (Butter) |
Bahrain |
Additives
|
As per CXS 92-1995 |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
GSO 2500
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:807798/GSO%202500:2022 |
| 1492 |
Animal origin products |
Dairy Produce (Butter) |
Bahrain |
Copper
|
Max. 0.05 ppm |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 1493 |
Animal origin products |
Dairy Produce (Butter) |
Bahrain |
Moisture ratio
|
-Max. 18% in non-salted butter.
-Max. 16% in salted butter |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 1494 |
Animal origin products |
Dairy Produce (Butter) |
Bahrain |
Milk solids non-fat ratio
|
Max. 2% |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 1495 |
Animal origin products |
Dairy Produce (Butter) |
Bahrain |
Fat ratio
|
Min. 80% |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 1496 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable (Other Than By Vinegar Or Acetic Acid) |
Bahrain |
Additives
|
As per CXS 92-1995 |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
GSO 2500
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:807798/GSO%202500:2022 |
| 1497 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable (Other Than By Vinegar Or Acetic Acid) |
Bahrain |
Mold
|
Nil/ g or ml |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1498 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable (Other Than By Vinegar Or Acetic Acid) |
Bahrain |
Yeast
|
Max. 2 CFU/ g or ml |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1499 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable (Other Than By Vinegar Or Acetic Acid) |
Bahrain |
Pesticide Residues
|
As per GSO 382 |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:781069/GSO%20382:2021?lang=en |
| 1500 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable (Other Than By Vinegar Or Acetic Acid) |
Bahrain |
Stannous chloride
|
Max. 25 mg/kg calculated as tin. Should not be added to foods in uncoated tin cans |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1501 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable (Other Than By Vinegar Or Acetic Acid) |
Bahrain |
Disodium ethylenediaminetetraacetate
|
Max. 365 mg/kg (singly or in combination) |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1502 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable (Other Than By Vinegar Or Acetic Acid) |
Bahrain |
Calcium disodium ethylenediaminetetraacetate
|
Max. 365 mg/kg (singly or in combination) |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1503 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable (Other Than By Vinegar Or Acetic Acid) |
Bahrain |
Caramel IV-sulfite ammonia caramel
|
Max. 50000 mg/kg |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1504 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable (Other Than By Vinegar Or Acetic Acid) |
Bahrain |
Fast Green FCF
|
Max. 200 mg/kg |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1505 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable (Other Than By Vinegar Or Acetic Acid) |
Bahrain |
Brilliant Blue FCF
|
Max. 20 mg/kg |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1506 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable (Other Than By Vinegar Or Acetic Acid) |
Bahrain |
Tartrazine
|
Max.100 mg/kg |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1507 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable (Other Than By Vinegar Or Acetic Acid) |
Bahrain |
Medium content
|
Shall Max. 20% of the drained weight of the container |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1508 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable (Other Than By Vinegar Or Acetic Acid) |
Bahrain |
Texture and maturity
|
Shall be reasonably tender and reasonably uniform in texture and maturity |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1509 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable (Other Than By Vinegar Or Acetic Acid) |
Bahrain |
Taste and flavor
|
Shall have a normal taste and flavor and be free from odors and flavors
foreign to the product. |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1510 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable (Other Than By Vinegar Or Acetic Acid) |
Bahrain |
Colour
|
Characteristic |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1511 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable (Other Than By Vinegar Or Acetic Acid) |
Bahrain |
Physical properties
|
Each vegetable component shall retain its physical properties, be homogenous in
size and color. |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1512 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Bahrain |
Additives
|
As per CXS 92-1995 |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
GSO 2500
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:807798/GSO%202500:2022 |
| 1513 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Bahrain |
Mold
|
Nil/ g or ml |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1514 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Bahrain |
Yeast
|
Max. 2 CFU/ g or ml |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1515 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Bahrain |
Pesticide Residues
|
As per GSO 382 |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:781069/GSO%20382:2021?lang=en |
| 1516 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Bahrain |
Stannous chloride
|
Max. 25 mg/kg calculated as tin. Should not be added to foods in uncoated tin cans |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1517 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Bahrain |
Disodium ethylenediaminetetraacetate
|
Max. 365 mg/kg (singly or in combination) |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1518 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Bahrain |
Calcium disodium ethylenediaminetetraacetate
|
Max. 365 mg/kg (singly or in combination) |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1519 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Bahrain |
Caramel IV-sulfite ammonia caramel
|
Caramel IV-sulfite ammonia caramel
Max. 50,000 mg/kg |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1520 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Bahrain |
Fast Green FCF
|
Max. 200 mg/kg |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1521 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Bahrain |
Brilliant Blue FCF
|
Max. 20 mg/kg |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1522 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Bahrain |
Tartrazine
|
Max. 100 mg/kg |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1523 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Bahrain |
Medium content
|
Max. 20% of the drained weight of the container |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1524 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Bahrain |
Texture and maturity
|
Shall be reasonably tender and reasonably uniform in texture and maturity |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1525 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Bahrain |
Taste and flavor
|
Shall have a normal taste and flavor and be free from odors and flavors
foreign to the product. |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1526 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Bahrain |
Colour
|
Characteristic |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1527 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
Bahrain |
Physical properties
|
Each vegetable component shall retain its physical properties, be homogenous in
size and color. |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1528 |
Fats and Oils |
Edible Vegetable Oils |
Bahrain |
Peroxide value
|
-Up to 10 mill equivalents
of active oxygen/kg oil (Refined oils)
-Up to 15 mill equivalents
of active oxygen/kg oil (Cold pressed and virgin oil) |
GSO 1754-1/ ICS : 67.200
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:674804/GSO%201754-1:2015?lang=en |
N/A |
| 1529 |
Fats and Oils |
Edible Vegetable Oils |
Bahrain |
Acid value
|
-0.6mg KOH/g (refined oil)
-Max. 4.0 mg KOH/g (Cold pressed and virgin oil)
-Max. 10.0 mg KOH/g (Virgin palm oils) |
GSO 1754-1/ ICS : 67.200
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:674804/GSO%201754-1:2015?lang=en |
N/A |
| 1530 |
Fats and Oils |
Edible Vegetable Oils |
Bahrain |
Copper
|
-Max. 0.1 ppm (Refined oils)
-Max. 0.4 ppm (Virgin oils) |
GSO 1754-1/ ICS : 67.200
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:674804/GSO%201754-1:2015?lang=en |
N/A |
| 1531 |
Fats and Oils |
Edible Vegetable Oils |
Bahrain |
Iron
|
-Max. 1.5 ppm (Refined oils)
-Max. 5.0 ppm (Virgin oils, Cured palm kernel olein, Cured palm kernel stearin) |
GSO 1754-1/ ICS : 67.200
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:674804/GSO%201754-1:2015?lang=en |
N/A |
| 1532 |
Fats and Oils |
Edible Vegetable Oils |
Bahrain |
Soap content
|
Max. 0.005%, m/m |
GSO 1754-1/ ICS : 67.200
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:674804/GSO%201754-1:2015?lang=en |
N/A |
| 1533 |
Fats and Oils |
Edible Vegetable Oils |
Bahrain |
Insoluble impurities
|
Max. 0.05%, m/m |
GSO 1754-1/ ICS : 67.200
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:674804/GSO%201754-1:2015?lang=en |
N/A |
| 1534 |
Fats and Oils |
Edible Vegetable Oils |
Bahrain |
Matter volatile at 105 Degree Celsius
|
Max. 0.2 % m/m |
GSO 1754-1/ ICS : 67.200
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:674804/GSO%201754-1:2015?lang=en |
N/A |
| 1535 |
Fats and Oils |
Edible Vegetable Oils |
Bahrain |
Polydimethylsiloxane
|
Max. 10 ppm |
GSO 1754-1/ ICS : 67.200
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:674804/GSO%201754-1:2015?lang=en |
N/A |
| 1536 |
Fats and Oils |
Edible Vegetable Oils |
Bahrain |
Citric and fatty acid esters of glycerol
|
Max. 100 ppm singly or in
combination |
GSO 1754-1/ ICS : 67.200
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:674804/GSO%201754-1:2015?lang=en |
N/A |
| 1537 |
Fats and Oils |
Edible Vegetable Oils |
Bahrain |
Isopropyl citrates
|
Max. 100 ppm singly or in
combination |
GSO 1754-1/ ICS : 67.200
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:674804/GSO%201754-1:2015?lang=en |
N/A |
| 1538 |
Fats and Oils |
Edible Vegetable Oils |
Bahrain |
Trisodium citrate
|
GMP |
GSO 1754-1/ ICS : 67.200
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:674804/GSO%201754-1:2015?lang=en |
N/A |
| 1539 |
Fats and Oils |
Edible Vegetable Oils |
Bahrain |
Sodium dihydrogen citrate
|
GMP |
GSO 1754-1/ ICS : 67.200
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:674804/GSO%201754-1:2015?lang=en |
N/A |
| 1540 |
Fats and Oils |
Edible Vegetable Oils |
Bahrain |
Citric acid
|
GMP |
GSO 1754-1/ ICS : 67.200
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:674804/GSO%201754-1:2015?lang=en |
N/A |
| 1541 |
Fats and Oils |
Edible Vegetable Oils |
Bahrain |
Any combination of Propyl gallate, Tertiary butylated hydroxylquinone (TBHQ), Butylated hydroxyanisole (BHA), Butylated hydroxytoluene (BHT)
|
Max. 200 ppm within individual
limits |
GSO 1754-1/ ICS : 67.200
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:674804/GSO%201754-1:2015?lang=en |
N/A |
| 1542 |
Fats and Oils |
Edible Vegetable Oils |
Bahrain |
Butylated hydroxytoluene (BHT)
|
Max. 75 ppm |
GSO 1754-1/ ICS : 67.200
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:674804/GSO%201754-1:2015?lang=en |
N/A |
| 1543 |
Fats and Oils |
Edible Vegetable Oils |
Bahrain |
Butylated hydroxyanisole (BHA)
|
Max. 175 ppm |
GSO 1754-1/ ICS : 67.200
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:674804/GSO%201754-1:2015?lang=en |
N/A |
| 1544 |
Fats and Oils |
Edible Vegetable Oils |
Bahrain |
Tertiary Butly Hydroquinone (TBHQ)
|
Max. 120 ppm |
GSO 1754-1/ ICS : 67.200
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:674804/GSO%201754-1:2015?lang=en |
N/A |
| 1545 |
Fats and Oils |
Edible Vegetable Oils |
Bahrain |
Propyl gallate
|
Max 100 ppm |
GSO 1754-1/ ICS : 67.200
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:674804/GSO%201754-1:2015?lang=en |
N/A |
| 1546 |
Fats and Oils |
Edible Vegetable Oils |
Bahrain |
Tocopherol, dl-alpha-
|
Max. 300 ppm singly or in combination |
GSO 1754-1/ ICS : 67.200
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:674804/GSO%201754-1:2015?lang=en |
N/A |
| 1547 |
Fats and Oils |
Edible Vegetable Oils |
Bahrain |
Tocophermol, d- alpha-
|
Max. 300 ppm singly or in combination |
GSO 1754-1/ ICS : 67.200
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:674804/GSO%201754-1:2015?lang=en |
N/A |
| 1548 |
Fats and Oils |
Edible Vegetable Oils |
Bahrain |
Tocopherol concentrate, mixed
|
Max. 300 ppm singly or in combination |
GSO 1754-1/ ICS : 67.200
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:674804/GSO%201754-1:2015?lang=en |
N/A |
| 1549 |
Fats and Oils |
Edible Vegetable Oils |
Bahrain |
Ascorbyl stearate
|
Max. 500 ppm Singly or in
combination |
GSO 1754-1/ ICS : 67.200
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:674804/GSO%201754-1:2015?lang=en |
N/A |
| 1550 |
Fats and Oils |
Edible Vegetable Oils |
Bahrain |
Ascorbyl Palmitate
|
Max. 500 ppm Singly or in
combination |
GSO 1754-1/ ICS : 67.200
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:674804/GSO%201754-1:2015?lang=en |
N/A |
| 1551 |
Fats and Oils |
Edible Vegetable Oils |
Bahrain |
Flavors
|
Natural or synthetic flavors are
permitted to add according to
Gulf Stanard mentioned in
item 2.5. |
GSO 1754-1/ ICS : 67.200
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:674804/GSO%201754-1:2015?lang=en |
No food additives are permitted in virgin and cold press oils |
| 1552 |
Fats and Oils |
Edible Vegetable Oils |
Bahrain |
Tocopherols and tocotrienols
|
As per GSO 1754, Table No. (4). |
GSO 1754-1/ ICS : 67.200
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:674804/GSO%201754-1:2015?lang=en |
N/A |
| 1553 |
Fats and Oils |
Edible Vegetable Oils |
Bahrain |
Pesticides residues
|
As per GSO 382 |
GSO 1754-1/ ICS : 67.200
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:674804/GSO%201754-1:2015?lang=en |
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:781069/GSO%20382:2021?lang=en |
| 1554 |
Fats and Oils |
Edible Vegetable Oils |
Bahrain |
Fatty acids composition (% of total fatty acids)
|
As per GSO 1754, Table No. (2). |
GSO 1754-1/ ICS : 67.200
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:674804/GSO%201754-1:2015?lang=en |
N/A |
| 1555 |
Fats and Oils |
Edible Vegetable Oils |
Bahrain |
Oleic acid content
|
Min. 70% oleic
acid (as % of Total fatty acids). |
GSO 1754-1/ ICS : 67.200
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:674804/GSO%201754-1:2015?lang=en |
N/A |
| 1556 |
Fats and Oils |
Edible Vegetable Oils |
Bahrain |
Erucic acid content
|
Max. 2% (as % of total Fatty acds). |
GSO 1754-1/ ICS : 67.200
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:674804/GSO%201754-1:2015?lang=en |
For low- erucic acid rapeseed oil |
| 1557 |
Fats and Oils |
Edible Vegetable Oils |
Bahrain |
Appearance
|
Clear and shall be free from sediments and turbidity at 40 degrees Celsius |
GSO 1754-1/ ICS : 67.200
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:674804/GSO%201754-1:2015?lang=en |
N/A |
| 1558 |
Fats and Oils |
Edible Vegetable Oils |
Bahrain |
Impurities and contaminants
|
Produced from sound, clean, free from rancidity, impurities and contaminants fruits, seeds, grains or germs. |
GSO 1754-1/ ICS : 67.200
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:674804/GSO%201754-1:2015?lang=en |
N/A |
| 1559 |
Fats and Oils |
Edible Vegetable Oils |
Bahrain |
Taste and odors
|
Normal and characteristics, free from foreign odor and taste |
GSO 1754-1/ ICS : 67.200
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:674804/GSO%201754-1:2015?lang=en |
N/A |
| 1560 |
Fats and Oils |
Edible Vegetable Oils |
Bahrain |
Temperature for slip point
|
-Between 21 to 26 Degree Celsius (For Palm kernel olein)
-Between 31 to 34 Degree Celsius (Palm kernel stearin)
-Max. 24 Degree Celsius (Palm olein)
-Min. 44 Degree Celsius (Palm stearin)
-Max. 19.5Degree Celsius (Palm superoleim) |
GSO 1754-1/ ICS : 67.200
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:674804/GSO%201754-1:2015?lang=en |
N/A |
| 1561 |
Fats and Oils |
Edible Vegetable Oils |
Bahrain |
Oleic acid content
|
Min. 70% oleic
acid (as % of Total fatty acids) |
GSO 1754-1/ ICS : 67.200
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:674804/GSO%201754-1:2015?lang=en |
N/A |
| 1562 |
Fats and Oils |
Edible Vegetable Oils |
Bahrain |
Erucic acid content
|
Max. 2% (as %
of total Fatty acds). |
GSO 1754-1/ ICS : 67.200
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:674804/GSO%201754-1:2015?lang=en |
N/A |
| 1563 |
Fish and Crustaceans |
Chilled and Frozen Fish/ Fillet |
Bahrain |
Aeromonas spp.
|
Max. 1000 CFU/ g |
GSO 1406/ ICS: 67.120
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:780902/GSO%201406:2021?lang=en |
N/A |
| 1564 |
Fish and Crustaceans |
Chilled and Frozen Fish/ Fillet |
Bahrain |
Clostridium botulinum
|
Nil/ g |
GSO 1406/ ICS: 67.120
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:780902/GSO%201406:2021?lang=en |
N/A |
| 1565 |
Fish and Crustaceans |
Chilled and Frozen Fish/ Fillet |
Bahrain |
Vibrio parahaemolyticus
|
Max. 1000 CFU/ g |
GSO 1406/ ICS: 67.120
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:780902/GSO%201406:2021?lang=en |
N/A |
| 1566 |
Fish and Crustaceans |
Chilled and Frozen Fish/ Fillet |
Bahrain |
E. coli
|
Max. 500 CFU/ g |
GSO 1406/ ICS: 67.120
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:780902/GSO%201406:2021?lang=en |
N/A |
| 1567 |
Fish and Crustaceans |
Chilled and Frozen Fish/ Fillet |
Bahrain |
Total contamination
|
Max. 1000000 CFU/ g |
GSO 1406/ ICS: 67.120
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:780902/GSO%201406:2021?lang=en |
N/A |
| 1568 |
Fish and Crustaceans |
Chilled and Frozen Fish/ Fillet |
Bahrain |
Lead
|
Max. 1 ppm |
GSO 1406/ ICS: 67.120
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:780902/GSO%201406:2021?lang=en |
N/A |
| 1569 |
Fish and Crustaceans |
Chilled and Frozen Fish/ Fillet |
Bahrain |
Mercury
|
Max. 0.5 ppm |
GSO 1406/ ICS: 67.120
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:780902/GSO%201406:2021?lang=en |
N/A |
| 1570 |
Fish and Crustaceans |
Chilled and Frozen Fish/ Fillet |
Bahrain |
Cadmium
|
Max. 0.5 ppm |
GSO 1406/ ICS: 67.120
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:780902/GSO%201406:2021?lang=en |
N/A |
| 1571 |
Fish and Crustaceans |
Chilled and Frozen Fish/ Fillet |
Bahrain |
Ascorbate, sodium or potassium salts
|
Max. 1 g/kg expressed as ascorbic acid |
GSO 1406/ ICS: 67.120
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:780902/GSO%201406:2021?lang=en |
N/A |
| 1572 |
Fish and Crustaceans |
Chilled and Frozen Fish/ Fillet |
Bahrain |
Sodium alginate
|
Max. 5 g/kg |
GSO 1406/ ICS: 67.120
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:780902/GSO%201406:2021?lang=en |
N/A |
| 1573 |
Fish and Crustaceans |
Chilled and Frozen Fish/ Fillet |
Bahrain |
Polyphosphate, sodium (Na) Hexametaphosphate
|
Naturally present |
GSO 1406/ ICS: 67.120
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:780902/GSO%201406:2021?lang=en |
N/A |
| 1574 |
Fish and Crustaceans |
Chilled and Frozen Fish/ Fillet |
Bahrain |
Triphosphate, Penta sodium or natural phosphate) Penta potassium or calcium (Na, K or Ca tripolyphosphate)
|
Max. 10 g/kg expressed as P205, singly or in combination, (includes natural phosphate) |
GSO 1406/ ICS: 67.120
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:780902/GSO%201406:2021?lang=en |
N/A |
| 1575 |
Fish and Crustaceans |
Chilled and Frozen Fish/ Fillet |
Bahrain |
Diphosphate, tetrasodium or tetra potassium (Na or K pyro- phosphate)
|
Max. 10 g/kg expressed as P205, singly or in combination, (includes natural phosphate) |
GSO 1406/ ICS: 67.120
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:780902/GSO%201406:2021?lang=en |
N/A |
| 1576 |
Fish and Crustaceans |
Chilled and Frozen Fish/ Fillet |
Bahrain |
Monophosphate, monosodium or – monopotassium (Monosodium or Monopotassium Orthophosphate)
|
Max. 10 g/kg expressed as P205, singly or in combination, (includes natural phosphate) |
GSO 1406/ ICS: 67.120
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:780902/GSO%201406:2021?lang=en |
N/A |
| 1577 |
Fish and Crustaceans |
Chilled and Frozen Fish/ Fillet |
Bahrain |
Food Additives
|
As per CXS 92-1995 |
GSO 1406/ ICS: 67.120
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:780902/GSO%201406:2021?lang=en |
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B192-1995%252FCXS_192e.pdf |
| 1578 |
Fish and Crustaceans |
Chilled and Frozen Fish/ Fillet |
Bahrain |
Trimethylamine-nitrogen content
|
Max. 3 mg/100 g of fish flesh
expressed as nitrogen. |
GSO 1406/ ICS: 67.120
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:780902/GSO%201406:2021?lang=en |
N/A |
| 1579 |
Fish and Crustaceans |
Chilled and Frozen Fish/ Fillet |
Bahrain |
Total volatile basic nitrogen content
|
Max. 25 mg/100 g of fish flesh
expressed as nitrogen. |
GSO 1406/ ICS: 67.120
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:780902/GSO%201406:2021?lang=en |
N/A |
| 1580 |
Fish and Crustaceans |
Chilled and Frozen Fish/ Fillet |
Bahrain |
Histamine
|
Max. 20 mg/100 g of fish flesh. |
GSO 1406/ ICS: 67.120
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:780902/GSO%201406:2021?lang=en |
N/A |
| 1581 |
Fish and Crustaceans |
Chilled and Frozen Fish/ Fillet |
Bahrain |
Bones (In packs designated boneless)
|
-More than one bones per kg of product greater or equal to 10 mm in length.
-Any bone less than or equal to 5 mm in length, is not considered a defect if its
diameter is Max. 2 mm.
-The foot of a bone (where it has been attached to the vertebra) shall be
disregarded if its width is less than or equal to 2 mm, or if it can easily be stripped off with a fingernail. |
GSO 1406/ ICS: 67.120
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:780902/GSO%201406:2021?lang=en |
N/A |
| 1582 |
Milk and Milk Based Product |
Milk and cream (Solid) |
United Arab Emirates |
Solubility index (ml)
|
Max 1.0 (Whole milk powder, partially skimmed milk powder, Skimmed Milk powder) |
GSO CODEX STAN 207 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 1583 |
Milk and Milk Based Product |
Milk and cream (Solid) |
United Arab Emirates |
Scorched Particles
|
Max. Disc B (Whole milk powder, partially skimmed milk powder, Skimmed Milk powder) |
GSO CODEX STAN 207 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 1584 |
Milk and Milk Based Product |
Milk and cream (Solid) |
United Arab Emirates |
Titratable Acidity
|
Max. 18.0 (Whole milk powder, partially skimmed milk powder, Skimmed Milk powder) |
GSO CODEX STAN 207 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 1585 |
Milk and Milk Based Product |
Milk and cream (Solid) |
United Arab Emirates |
Microbiological criteria
|
The products should comply with any microbiological criteria established in accordance with the Principles
and Guidelines for the Establishment and Application of Microbiological Criteria Related to Foods (CXG 21-
1997). |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXG%2B21-1997%252FCXG_021e.pdf |
| 1586 |
Milk and Milk Based Product |
Milk and cream (Solid) |
United Arab Emirates |
Contaminants
|
Maximum Levels for contaminants and toxins specified for milk by the General Standard for Contaminants and Toxins in Food and Feed (CXS 193-1995) and with the maximum residue limits for veterinary drug residues and
pesticides established for milk by the CAC |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
CXS 193-1995 Ref. link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B193-1995%252FCXS_193e.pdf |
| 1587 |
Milk and Milk Based Product |
Milk and cream (Solid) |
United Arab Emirates |
Butylated Hydroxyanisole
|
Max. 100 mg/kg |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 1588 |
Milk and Milk Based Product |
Milk and cream (Solid) |
United Arab Emirates |
Ascorbyl Palmitate
|
Max. 500 g/kg expressed as ascorbic acid |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 1589 |
Milk and Milk Based Product |
Milk and cream (Solid) |
United Arab Emirates |
Sodium Ascorbate
|
Max. 500 g/kg expressed as ascorbic acid |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 1590 |
Milk and Milk Based Product |
Milk and cream (Solid) |
United Arab Emirates |
Ascorbic acid,L-
|
Max. 500 g/kg expressed as ascorbic acid |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 1591 |
Milk and Milk Based Product |
Milk and cream (Solid) |
United Arab Emirates |
Sodium aluminium silicate
|
Max. 265 mg/kg, expressed as aluminium |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 1592 |
Milk and Milk Based Product |
Milk and cream (Solid) |
United Arab Emirates |
Magnesium silicates
|
Max. 10 000 mg/kg singly or in combination |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 1593 |
Milk and Milk Based Product |
Milk and cream (Solid) |
United Arab Emirates |
Calcium Silicate
|
Max. 10 000 mg/kg singly or in combination |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 1594 |
Milk and Milk Based Product |
Milk and cream (Solid) |
United Arab Emirates |
Silicon Dioxide, Amorphous
|
Max. 10 000 mg/kg singly or in combination |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 1595 |
Milk and Milk Based Product |
Milk and cream (Solid) |
United Arab Emirates |
Magnesium Oxide
|
Max. 10 000 mg/kg singly or in combination |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 1596 |
Milk and Milk Based Product |
Milk and cream (Solid) |
United Arab Emirates |
Magnesium Carbonate
|
Max. 10 000 mg/kg singly or in combination |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 1597 |
Milk and Milk Based Product |
Milk and cream (Solid) |
United Arab Emirates |
Trimagnesium phosphate
|
Max. 10 000 mg/kg singly or in combination |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 1598 |
Milk and Milk Based Product |
Milk and cream (Solid) |
United Arab Emirates |
Tricalcium Phosphate
|
Max. 10 000 mg/kg singly or in combination |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 1599 |
Milk and Milk Based Product |
Milk and cream (Solid) |
United Arab Emirates |
Calcium Carbonate
|
Max. 10 000 mg/kg singly or in combination |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 1600 |
Milk and Milk Based Product |
Milk and cream (Solid) |
United Arab Emirates |
Mono- and diglycerides of fatty acids
|
Max. 2500 mg/kg |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 1601 |
Milk and Milk Based Product |
Milk and cream (Solid) |
United Arab Emirates |
Lecithins
|
Limited by GMP |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 1602 |
Milk and Milk Based Product |
Milk and cream (Solid) |
United Arab Emirates |
Potassium Carbonates
|
Max. 5000 mg/kg singly or in combination, expressed as anhydrous substances |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 1603 |
Milk and Milk Based Product |
Milk and cream (Solid) |
United Arab Emirates |
Sodium Carbonates
|
Max. 5000 mg/kg singly or in combination, expressed as anhydrous substances |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 1604 |
Milk and Milk Based Product |
Milk and cream (Solid) |
United Arab Emirates |
Polyphosphates
|
Max. 5000 mg/kg singly or in combination, expressed as anhydrous substances |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 1605 |
Milk and Milk Based Product |
Milk and cream (Solid) |
United Arab Emirates |
Triphosphates
|
Max. 5000 mg/kg singly or in combination, expressed as anhydrous substances |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 1606 |
Milk and Milk Based Product |
Milk and cream (Solid) |
United Arab Emirates |
Diphosphates
|
Max. 5000 mg/kg singly or in combination, expressed as anhydrous substances |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 1607 |
Milk and Milk Based Product |
Milk and cream (Solid) |
United Arab Emirates |
Potassium Phosphates
|
Max. 5000 mg/kg singly or in combination, expressed as anhydrous substances |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 1608 |
Milk and Milk Based Product |
Milk and cream (Solid) |
United Arab Emirates |
Sodium Phosphates
|
Max. 5000 mg/kg singly or in combination, expressed as anhydrous substances |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 1609 |
Milk and Milk Based Product |
Milk and cream (Solid) |
United Arab Emirates |
Calcium Chloride
|
Limited by GMP |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 1610 |
Milk and Milk Based Product |
Milk and cream (Solid) |
United Arab Emirates |
Potassium Chloride
|
Limited by GMP |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 1611 |
Milk and Milk Based Product |
Milk and cream (Solid) |
United Arab Emirates |
Potassium Citrates
|
Max. 5000mg/kg singly or in combination, expressed as anhydrous substances |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 1612 |
Milk and Milk Based Product |
Milk and cream (Solid) |
United Arab Emirates |
Sodium Citrates
|
Max. 5000 mg/kg singly or in combination, expressed as anhydrous substances |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 1613 |
Milk and Milk Based Product |
Milk and cream (Solid) |
United Arab Emirates |
Milk Protein in Milk solids-not-fat
|
-Min. 34%, m/m (Cream powder, Whole milk powder, Skimmed milk powder, Partly skimmed milk powder) |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 1614 |
Milk and Milk Based Product |
Milk and cream (Solid) |
United Arab Emirates |
Water (%)
|
-Max. 5%, m/m (Cream powder, Whole milk powder, Skimmed milk powder, Partly skimmed milk powder) |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
The water content does not include water of crystallization of the lactose; the milk solids-not-fat content includes water of crystallization of the lactose |
| 1615 |
Milk and Milk Based Product |
Milk and cream (Solid) |
United Arab Emirates |
Milkfat
|
- Min. 42%, m/m (Cream powder)
- Min. 26% and Max. 42% m/m (Whole milk powder)
- Min. 1.5% and Max. 26% m/m (Partly skimmed milk powder)
- Max. 1.5% m/m (Skimmed milk powder) |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 1616 |
Milk and Milk Based Product |
Milk and cream (Solid) |
United Arab Emirates |
Milkfat
|
- Min. 42%, m/m (Cream powder)
- Min. 26% and Max. 42% m/m (Whole milk powder)
- Min. 1.5% and Max. 26% m/m (Partly skimmed milk powder)
- Max. 1.5% m/m (Skimmed milk powder) |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 1617 |
Milk and Milk Based Product |
Milk and cream |
United Arab Emirates |
Solubility index (ml)
|
Max 1.0 (Whole milk powder, partially skimmed milk powder, Skimmed Milk powder) |
GSO CODEX STAN 207 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 1618 |
Milk and Milk Based Product |
Milk and cream |
United Arab Emirates |
Scorched Particles
|
Max. Disc B (Whole milk powder, partially skimmed milk powder, Skimmed Milk powder) |
GSO CODEX STAN 207 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 1619 |
Milk and Milk Based Product |
Milk and cream |
United Arab Emirates |
Titratable Acidity
|
Max. 18.0 (Whole milk powder, partially skimmed milk powder, Skimmed Milk powder) |
GSO CODEX STAN 207 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 1620 |
Milk and Milk Based Product |
Milk and cream |
United Arab Emirates |
Microbiological criteria
|
The products should comply with any microbiological criteria established in accordance with the Principles
and Guidelines for the Establishment and Application of Microbiological Criteria Related to Foods (CXG 21-
1997). |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXG%2B21-1997%252FCXG_021e.pdf |
| 1621 |
Milk and Milk Based Product |
Milk and cream |
United Arab Emirates |
Contaminants
|
Maximum Levels for contaminants and toxins specified for milk by the General Standard for Contaminants and Toxins in Food and Feed (CXS 193-1995) and with the maximum residue limits for veterinary drug residues and
pesticides established for milk by the CAC |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
CXS 193-1995 Ref. link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B193-1995%252FCXS_193e.pdf |
| 1622 |
Milk and Milk Based Product |
Milk and cream |
United Arab Emirates |
Butylated Hydroxyanisole
|
Max. 100 mg/kg |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 1623 |
Milk and Milk Based Product |
Milk and cream |
United Arab Emirates |
Ascorbyl Palmitate
|
Max. 500 g/kg expressed as ascorbic acid |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 1624 |
Milk and Milk Based Product |
Milk and cream |
United Arab Emirates |
Sodium Ascorbate
|
Max. 500 g/kg expressed as ascorbic acid |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 1625 |
Milk and Milk Based Product |
Milk and cream |
United Arab Emirates |
Ascorbic acid,L-
|
Max. 500 g/kg expressed as ascorbic acid |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 1626 |
Milk and Milk Based Product |
Milk and cream |
United Arab Emirates |
Sodium aluminium silicate
|
Max. 265 mg/kg, expressed as aluminium |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 1627 |
Milk and Milk Based Product |
Milk and cream |
United Arab Emirates |
Magnesium silicates
|
Max. 10 000 mg/kg singly or in combination |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 1628 |
Milk and Milk Based Product |
Milk and cream |
United Arab Emirates |
Calcium Silicate
|
Max. 10 000 mg/kg singly or in combination |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 1629 |
Milk and Milk Based Product |
Milk and cream |
United Arab Emirates |
Silicon Dioxide, Amorphous
|
Max. 10 000 mg/kg singly or in combination |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 1630 |
Milk and Milk Based Product |
Milk and cream |
United Arab Emirates |
Magnesium Oxide
|
Max. 10 000 mg/kg singly or in combination |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 1631 |
Milk and Milk Based Product |
Milk and cream |
United Arab Emirates |
Magnesium Carbonate
|
Max. 10 000 mg/kg singly or in combination |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 1632 |
Milk and Milk Based Product |
Milk and cream |
United Arab Emirates |
Trimagnesium phosphate
|
Max. 10 000 mg/kg singly or in combination |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 1633 |
Milk and Milk Based Product |
Milk and cream |
United Arab Emirates |
Tricalcium Phosphate
|
Max. 10 000 mg/kg singly or in combination |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 1634 |
Milk and Milk Based Product |
Milk and cream |
United Arab Emirates |
Calcium Carbonate
|
Max. 10 000 mg/kg singly or in combination |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 1635 |
Milk and Milk Based Product |
Milk and cream |
United Arab Emirates |
Mono- and diglycerides of fatty acids
|
Max. 2500 mg/kg |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 1636 |
Milk and Milk Based Product |
Milk and cream |
United Arab Emirates |
Lecithins
|
Limited by GMP |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 1637 |
Milk and Milk Based Product |
Milk and cream |
United Arab Emirates |
Potassium Carbonates
|
Max. 5000 mg/kg singly or in combination, expressed as anhydrous substances |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 1638 |
Milk and Milk Based Product |
Milk and cream |
United Arab Emirates |
Sodium Carbonates
|
Max. 5000 mg/kg singly or in combination, expressed as anhydrous substances |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 1639 |
Milk and Milk Based Product |
Milk and cream |
United Arab Emirates |
Polyphosphates
|
Max. 5000 mg/kg singly or in combination, expressed as anhydrous substances |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 1640 |
Milk and Milk Based Product |
Milk and cream |
United Arab Emirates |
Triphosphates
|
Max. 5000 mg/kg singly or in combination, expressed as anhydrous substances |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 1641 |
Milk and Milk Based Product |
Milk and cream |
United Arab Emirates |
Diphosphates
|
Max. 5000 mg/kg singly or in combination, expressed as anhydrous substances |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 1642 |
Milk and Milk Based Product |
Milk and cream |
United Arab Emirates |
Potassium Phosphates
|
Max. 5000 mg/kg singly or in combination, expressed as anhydrous substances |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 1643 |
Milk and Milk Based Product |
Milk and cream |
United Arab Emirates |
Sodium Phosphates
|
Max. 5000 mg/kg singly or in combination, expressed as anhydrous substances |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 1644 |
Milk and Milk Based Product |
Milk and cream |
United Arab Emirates |
Calcium Chloride
|
Limited by GMP |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 1645 |
Milk and Milk Based Product |
Milk and cream |
United Arab Emirates |
Potassium Chloride
|
Limited by GMP |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 1646 |
Milk and Milk Based Product |
Milk and cream |
United Arab Emirates |
Potassium Citrates
|
Max. 5000mg/kg singly or in combination, expressed as anhydrous substances |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 1647 |
Milk and Milk Based Product |
Milk and cream |
United Arab Emirates |
Sodium Citrates
|
Max. 5000 mg/kg singly or in combination, expressed as anhydrous substances |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 1648 |
Milk and Milk Based Product |
Milk and cream |
United Arab Emirates |
Milk Protein in Milk solids-not-fat
|
-Min. 34%, m/m (Cream powder, Whole milk powder, Skimmed milk powder, Partly skimmed milk powder) |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 1649 |
Milk and Milk Based Product |
Milk and cream |
United Arab Emirates |
Water (%)
|
-Max. 5%, m/m (Cream powder, Whole milk powder, Skimmed milk powder, Partly skimmed milk powder) |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
The water content does not include water of crystallization of the lactose; the milk solids-not-fat content includes water of crystallization of the lactose |
| 1650 |
Milk and Milk Based Product |
Milk and cream |
United Arab Emirates |
Milkfat
|
- Min. 42%, m/m (Cream powder)
- Min. 26% and Max. 42% m/m (Whole milk powder)
- Min. 1.5% and Max. 26% m/m (Partly skimmed milk powder)
- Max. 1.5% m/m (Skimmed milk powder) |
GSO CODEX STAN 207/ ICS - 67.100 Ref. Link: https://www.gso.org.sa/store/standards/GSO:781190/GSO%20CODEX%20STAN%20331:2021?lang=en#:~:text=GSO%20CODEX%20STAN%20207%3A2021%20Scope,Section%202%20of%20this%20Standard. |
N/A |
| 1651 |
Animal origin products |
Dairy Produce (Butter) |
United Arab Emirates |
Staphylococcus aureus
|
Nill/ g |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 1652 |
Animal origin products |
Dairy Produce (Butter) |
United Arab Emirates |
Listeria monocytogenes
|
Nill/ g |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 1653 |
Animal origin products |
Dairy Produce (Butter) |
United Arab Emirates |
Salmonella
|
Nill/ g |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 1654 |
Animal origin products |
Dairy Produce (Butter) |
United Arab Emirates |
E. coli
|
Nill / g |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 1655 |
Animal origin products |
Dairy Produce (Butter) |
United Arab Emirates |
Yeast and Mould
|
Max. 100 CFU/ g |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 1656 |
Animal origin products |
Dairy Produce (Butter) |
United Arab Emirates |
Enterobacteriaceae
|
Max. 20 CFU/ g |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 1657 |
Animal origin products |
Dairy Produce (Butter) |
United Arab Emirates |
Fat-splitting bacteria
|
Max. 1000 CFU/ g |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 1658 |
Animal origin products |
Dairy Produce (Butter) |
United Arab Emirates |
526- calcium hydroxide
|
GMP |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
`N/A |
| 1659 |
Animal origin products |
Dairy Produce (Butter) |
United Arab Emirates |
524 - sodium hydroxide
|
GMP |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 1660 |
Animal origin products |
Dairy Produce (Butter) |
United Arab Emirates |
500(ii) - sodium hydroxide bicarbonate
|
GMP |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 1661 |
Animal origin products |
Dairy Produce (Butter) |
United Arab Emirates |
500(i) - sodium carbonate
|
GMP |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 1662 |
Animal origin products |
Dairy Produce (Butter) |
United Arab Emirates |
339- sodium phosphate
|
Max. 2 mg/kg |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 1663 |
Animal origin products |
Dairy Produce (Butter) |
United Arab Emirates |
160f -beta-apo-8'-Carotenoic acid, methyl or ethyl ester
|
Max. 35 mg/kg |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 1664 |
Animal origin products |
Dairy Produce (Butter) |
United Arab Emirates |
160e -beta-apo-8'-Carotenal
|
Max. 35 mg/kg |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 1665 |
Animal origin products |
Dairy Produce (Butter) |
United Arab Emirates |
160b -ANNATTO EXTRACTS, BIXIN-BASED
|
Max. 20 mg/kg |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 1666 |
Animal origin products |
Dairy Produce (Butter) |
United Arab Emirates |
160a(i)- beta-Carotenes (synthetic)
|
Max. 25 mg/kg |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 1667 |
Animal origin products |
Dairy Produce (Butter) |
United Arab Emirates |
160a(ii) - beta-Carotenes (vegetable)
|
Max. 600 mg/kg |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 1668 |
Animal origin products |
Dairy Produce (Butter) |
United Arab Emirates |
Edible salt
|
Max. 3% in salted butter |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 1669 |
Animal origin products |
Dairy Produce (Butter) |
United Arab Emirates |
Copper
|
Max. 0.05 ppm |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 1670 |
Animal origin products |
Dairy Produce (Butter) |
United Arab Emirates |
Moisture ratio
|
• Max. 18% in non-salted butter.
• Max. 16% in salted butter |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 1671 |
Animal origin products |
Dairy Produce (Butter) |
United Arab Emirates |
Milk solids non-fat ratio
|
Max. 2% |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 1672 |
Animal origin products |
Dairy Produce (Butter) |
United Arab Emirates |
Fat ratio
|
Min. 80% |
GSO 1992/ ICS : 67.100.00
Ref. Link: https://www.gso.org.sa/store/standards/GSO:819654/GSO%201992:2023 |
N/A |
| 1673 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable (Other Than By Vinegar Or Acetic Acid) |
United Arab Emirates |
Additives
|
As per GSO 2500 |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
GSO 2500
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:807798/GSO%202500:2022 |
| 1674 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable (Other Than By Vinegar Or Acetic Acid) |
United Arab Emirates |
Mold
|
Nil/ g or ml |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1675 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable (Other Than By Vinegar Or Acetic Acid) |
United Arab Emirates |
Yeast
|
Max. 2 CFU/ g or ml |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1676 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable (Other Than By Vinegar Or Acetic Acid) |
United Arab Emirates |
Pesticide Residues
|
As per GSO 382 |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:781069/GSO%20382:2021?lang=en |
| 1677 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable (Other Than By Vinegar Or Acetic Acid) |
United Arab Emirates |
Stannous chloride
|
Max.25 mg/kg calculated as tin. Should not be added to foods in uncoated tin cans |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1678 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable (Other Than By Vinegar Or Acetic Acid) |
United Arab Emirates |
Disodium ethylenediaminetetraacetate
|
Max.365 mg/kg (singly or in combination) |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1679 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable (Other Than By Vinegar Or Acetic Acid) |
United Arab Emirates |
Calcium disodium ethylenediaminetetraacetate
|
Max.365 mg/kg (singly or in combination) |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1680 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable (Other Than By Vinegar Or Acetic Acid) |
United Arab Emirates |
Caramel IV-sulfite ammonia caramel
|
Max.50000 mg/kg |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1681 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable (Other Than By Vinegar Or Acetic Acid) |
United Arab Emirates |
Fast Green FCF
|
Max.200 mg/kg |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1682 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable (Other Than By Vinegar Or Acetic Acid) |
United Arab Emirates |
Brilliant Blue FCF
|
Max.20 mg/kg |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1683 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable (Other Than By Vinegar Or Acetic Acid) |
United Arab Emirates |
Brilliant Blue FCF
|
Max.20 mg/kg |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1684 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable (Other Than By Vinegar Or Acetic Acid) |
United Arab Emirates |
Tartrazine
|
Max.100 mg/kg |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1685 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable (Other Than By Vinegar Or Acetic Acid) |
United Arab Emirates |
Medium content
|
Shall Max. 20% of the drained weight of the container |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1686 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable (Other Than By Vinegar Or Acetic Acid) |
United Arab Emirates |
Texture and maturity
|
Shall be reasonably tender and reasonably uniform in texture and maturity |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1687 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable (Other Than By Vinegar Or Acetic Acid) |
United Arab Emirates |
Taste and flavor
|
Shall have a normal taste and flavor and be free from odors and flavors
foreign to the product. |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1688 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable (Other Than By Vinegar Or Acetic Acid) |
United Arab Emirates |
Colour
|
Characteristic |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1689 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable (Other Than By Vinegar Or Acetic Acid) |
United Arab Emirates |
Physical properties
|
Each vegetable component shall retain its physical properties, be homogenous in
size and color. |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1690 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
United Arab Emirates |
Food Additives
|
As per GSO 2500 |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
GSO 2500
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:807798/GSO%202500:2022 |
| 1691 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
United Arab Emirates |
Mold
|
Nil/ g or ml |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1692 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
United Arab Emirates |
Yeast
|
Max. 2 CFU/ g or ml |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/a |
| 1693 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
United Arab Emirates |
Pesticide Residues
|
As per GSO 382 |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:781069/GSO%20382:2021?lang=en |
| 1694 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
United Arab Emirates |
Stannous chloride
|
Max. 25 mg/kg calculated as tin. Should not be added to foods in uncoated tin cans |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1695 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
United Arab Emirates |
Disodium ethylenediaminetetraacetate
|
Max. 365 mg/kg (singly or in combination) |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1696 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
United Arab Emirates |
Calcium disodium ethylenediaminetetraacetate
|
Max. 365 mg/kg (singly or in combination) |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1697 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
United Arab Emirates |
Caramel IV-sulfite ammonia caramel
|
Max. 50,000 mg/kg |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1698 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
United Arab Emirates |
Fast Green FCF
|
Max. 200 mg/kg |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1699 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
United Arab Emirates |
Brilliant Blue FCF
|
Max. 20 mg/kg |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1700 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
United Arab Emirates |
Tartrazine
|
Max. 100 mg/kg |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1701 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
United Arab Emirates |
Texture and maturity
|
Max. 20% of the drained weight of the container |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1702 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
United Kingdom |
Texture and maturity
|
Shall be reasonably tender and reasonably uniform in texture and maturity |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1703 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
United Arab Emirates |
Taste and flavor
|
Shall have a normal taste and flavor and be free from odors and flavors
foreign to the product. |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1704 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
United Arab Emirates |
Colour
|
Characteristic |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1705 |
Fruits and Vegetable-Based Products |
Fruits And Vegetables and Their Products- Canned Mixed Vegetable |
United Arab Emirates |
Physical properties
|
Each vegetable component shall retain its physical properties, be homogenous in
size and color. |
GSO 1292/ ICS - 67.080.20
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:636218?lang=en |
N/A |
| 1706 |
Fruits and Vegetable-Based Products |
Fruits (Litchi) |
United Arab Emirates |
UNIFORMITY
|
The contents of each package must be uniform and contain only litchis of the same origin, variety and/or commercial type, quality and size, and appreciably of the same degree of ripeness and development. The visible part of the contents of the package must be representative of the entire contents. |
GSO CAC 196/ ICS : 67.080
Ref. Link: https://www.gso.org.sa/store/standards/GSO:639560/GSO%20CODEX%20STAN%20196:2014/?lang=en |
N/A |
| 1707 |
Fruits and Vegetable-Based Products |
Fruits (Litchi) |
United Arab Emirates |
SIZE TOLERANCES
|
10% by number or weight of litchis not satisfying as regards the
minimum size, provided, however, that the diameter is not less that 15 mm in all
classes, andlor the maximum size range 10 mm. (For all classes) |
GSO CAC 196/ ICS : 67.080
Ref. Link: https://www.gso.org.sa/store/standards/GSO:639560/GSO%20CODEX%20STAN%20196:2014/?lang=en |
N/A |
| 1708 |
Fruits and Vegetable-Based Products |
Fruits (Litchi) |
United Arab Emirates |
QUALITY TOLERANCES
|
- 5% by number or weight of litchis not satisfying the requirements of the
Class (Extra Class)
- 10% by number or weight of litchis not satisfying the requirements of the
Class (Class I)
- 10% by number or weight of litchis satisfying neither the requirements of
the class nor the minimum requirements (Class II) |
GSO CAC 196/ ICS : 67.080
Ref. Link: https://www.gso.org.sa/store/standards/GSO:639560/GSO%20CODEX%20STAN%20196:2014/?lang=en |
N/A |
| 1709 |
Fruits and Vegetable-Based Products |
Fruits (Litchi) |
United Arab Emirates |
Size
|
- Min. 33 mm (Extra Class)
- Min. 20 mm (Class I & II)
-Max. 10 mm between fruit in each package |
GSO CAC 196/ ICS : 67.080
Ref. Link: https://www.gso.org.sa/store/standards/GSO:639560/GSO%20CODEX%20STAN%20196:2014/?lang=en |
N/A |
| 1710 |
Bakery and Confectionary |
Cakes |
United Arab Emirates |
Bacillus cereus
|
Max. 10 CFU/ g |
GSO 342/ ICS - 67.060
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:728034/GSO%20342:2016?lang=en |
N/A |
| 1711 |
Bakery and Confectionary |
Cakes |
United Arab Emirates |
Staphylococcus aureus
|
Max. 10 CFU/ g |
GSO 342/ ICS - 67.060
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:728034/GSO%20342:2016?lang=en |
N/A |
| 1712 |
Bakery and Confectionary |
Cakes |
United Arab Emirates |
Listeria monocytogenes
|
Nil/ g |
GSO 342/ ICS - 67.060
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:728034/GSO%20342:2016?lang=en |
N/A |
| 1713 |
Bakery and Confectionary |
Cakes |
United Arab Emirates |
Salmonella
|
Nil/ g |
GSO 342/ ICS - 67.060
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:728034/GSO%20342:2016?lang=en |
N/A |
| 1714 |
Bakery and Confectionary |
Cakes |
United Arab Emirates |
Escherichia coli
|
Nil/ g |
GSO 342/ ICS - 67.060
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:728034/GSO%20342:2016?lang=en |
N/A |
| 1715 |
Bakery and Confectionary |
Cakes |
United Arab Emirates |
Enterobacteria
|
Max. 1000 CFU/ g |
GSO 342/ ICS - 67.060
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:728034/GSO%20342:2016?lang=en |
N/A |
| 1716 |
Bakery and Confectionary |
Cakes |
United Arab Emirates |
Number of aerobic bacteria
|
Max. 100000 CFU/ g |
GSO 342/ ICS - 67.060
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:728034/GSO%20342:2016?lang=en |
N/A |
| 1717 |
Bakery and Confectionary |
Cakes |
United Arab Emirates |
Sorbic acid
|
Max.0.1% of the mass of flour |
GSO 342/ ICS - 67.060
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:728034/GSO%20342:2016?lang=en |
N/A |
| 1718 |
Bakery and Confectionary |
Cakes |
United Arab Emirates |
Sodium diacetate
|
Max. 0.4% of the mass of flour |
GSO 342/ ICS - 67.060
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:728034/GSO%20342:2016?lang=en |
N/A |
| 1719 |
Bakery and Confectionary |
Cakes |
United Arab Emirates |
Calcium or sodium propionate
|
Max. 0.5% of the mass of flour. |
GSO 342/ ICS - 67.060
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:728034/GSO%20342:2016?lang=en |
N/A |
| 1720 |
Bakery and Confectionary |
Cakes |
United Arab Emirates |
Fruits content
|
Max. 7% (w/w) (Fruits Cake) |
GSO 342/ ICS - 67.060
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:728034/GSO%20342:2016?lang=en |
N/A |
| 1721 |
Bakery and Confectionary |
Cakes |
United Arab Emirates |
Acid insoluble ash, % m/m, max.
|
Max. 0.1% (w/w) in the final product |
GSO 342/ ICS - 67.060
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:728034/GSO%20342:2016?lang=en |
N/A |
| 1722 |
Bakery and Confectionary |
Cakes |
United Arab Emirates |
Acidity of extracted fat (as Oleic acid), % by mass, max.
|
-Max.1% (w/w)
-Max. 1.5% (w/w) in the final
product (Fruit cake) |
GSO 342/ ICS - 67.060
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:728034/GSO%20342:2016?lang=en |
N/A |
| 1723 |
Bakery and Confectionary |
Cakes |
United Arab Emirates |
Moisture content, %, (m/m), max.
|
-15-25%
-20-27% (w/w) (sponge cake) |
GSO 342/ ICS - 67.060
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:728034/GSO%20342:2016?lang=en |
N/A |
| 1724 |
Bakery and Confectionary |
Cakes |
United Arab Emirates |
Taste and odour
|
Free from rancidity, off taste and off odour |
GSO 342/ ICS - 67.060
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:728034/GSO%20342:2016?lang=en |
N/A |
| 1725 |
Bakery and Confectionary |
Cakes |
United Arab Emirates |
Colour, texture and flavour
|
Characteristic |
GSO 342/ ICS - 67.060
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:728034/GSO%20342:2016?lang=en |
N/A |
| 1726 |
Fats and Oils |
Edible Vegetable Oils |
United Arab Emirates |
Peroxide value
|
-Max. 10 mill equivalents
of active oxygen/kg oil (Refined oils)
- Max. 15 mill equivalents
of active oxygen/kg oil (Cold pressed and virgin oil) |
GSO 1754-1/ ICS : 67.200
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:674804/GSO%201754-1:2015?lang=en |
N/A |
| 1727 |
Fats and Oils |
Edible Vegetable Oils |
United Arab Emirates |
Acid value
|
-Max. 0.6mg KOH/g (refined oil)
- Max. 4.0 mg KOH/g (Cold pressed and virgin oil)
- Max. 10.0 mg KOH/g (Virgin palm oils) |
GSO 1754-1/ ICS : 67.200
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:674804/GSO%201754-1:2015?lang=en |
N/A |
| 1728 |
Fats and Oils |
Edible Vegetable Oils |
United Arab Emirates |
Copper
|
-Max. 0.1 ppm (Refined oils)
- Max. 0.4 ppm (Virgin oils) |
GSO 1754-1/ ICS : 67.200
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:674804/GSO%201754-1:2015?lang=en |
N/A |
| 1729 |
Fats and Oils |
Edible Vegetable Oils |
United Arab Emirates |
Iron
|
-Max. 1.5 ppm (Refined oils)
- Max. 5.0 ppm (Virgin oils, Cured palm kernel olein, Cured palm kernel stearin) |
GSO 1754-1/ ICS : 67.200
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:674804/GSO%201754-1:2015?lang=en |
N/A |
| 1730 |
Fats and Oils |
Edible Vegetable Oils |
United Arab Emirates |
Soap content
|
Max. 0.005%, m/m |
GSO 1754-1/ ICS : 67.200
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:674804/GSO%201754-1:2015?lang=en |
N/A |
| 1731 |
Fats and Oils |
Edible Vegetable Oils |
United Arab Emirates |
Insoluble impurities percent by weight, max.
|
Max. 0.05%, m/m |
GSO 1754-1/ ICS : 67.200
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:674804/GSO%201754-1:2015?lang=en |
N/A |
| 1732 |
Fats and Oils |
Edible Vegetable Oils |
United Arab Emirates |
Matter volatile at 105 Degree Celsius
|
Max. 0.2 %, m/m |
GSO 1754-1/ ICS : 67.200
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:674804/GSO%201754-1:2015?lang=en |
N/A |
| 1733 |
Fats and Oils |
Edible Vegetable Oils |
United Arab Emirates |
Tertiary Butly Hydroquinone (TBHQ)
|
Max. 120 ppm |
GSO 1754-1/ ICS : 67.200
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:674804/GSO%201754-1:2015?lang=en |
N/A |
| 1734 |
Fish and Crustaceans |
Chilled and Frozen Fish/ Fillet |
United Arab Emirates |
E. coli
|
Max. 500 CFU/ g |
GSO 1406/ ICS: 67.120
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:780902/GSO%201406:2021?lang=en |
N/A |
| 1735 |
Fish and Crustaceans |
Chilled and Frozen Fish/ Fillet |
United Arab Emirates |
Histamine
|
Maximum 20 mg/100 g of fish flesh. |
GSO 1406/ ICS: 67.120
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:780902/GSO%201406:2021?lang=en |
N/A |
| 1736 |
Fish and Crustaceans |
Chilled and Frozen Fish/ Fillet |
United Arab Emirates |
Vibrio parahaemolyticus
|
Max. 1000 CFU/ g |
GSO 1406/ ICS: 67.120
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:780902/GSO%201406:2021?lang=en |
N/A |
| 1737 |
Fats and Oils |
Edible Vegetable Oils |
United Arab Emirates |
Any combination of Propyl gallate, Tertiary butylated hydroxylquinone (TBHQ), Butylated hydroxyanisole (BHA), Butylated hydroxytoluene (BHT)
|
Max. 200 ppm within individual
limits |
GSO 1754-1/ ICS : 67.200
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:674804/GSO%201754-1:2015?lang=en |
N/A |
| 1738 |
Fish and Crustaceans |
Chilled and Frozen Fish/ Fillet |
United Arab Emirates |
Cadmium
|
Max. 0.5 ppm |
GSO 1406/ ICS: 67.120
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:780902/GSO%201406:2021?lang=en |
N/A |
| 1739 |
Fish and Crustaceans |
Chilled and Frozen Fish/ Fillet |
United Arab Emirates |
Food Additives
|
As per CXS 92-1995 |
GSO 1406/ ICS: 67.120
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:780902/GSO%201406:2021?lang=en |
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B192-1995%252FCXS_192e.pdf |
| 1740 |
Fats and Oils |
Edible Vegetable Oils |
United Arab Emirates |
Bones (In packs designated boneless)
|
-More than one bones per kg of product greater or equal to 10 mm in length.
-Any bone less than or equal to 5 mm in length, is not considered a defect if its
diameter is Max. 2 mm.
-The foot of a bone (where it has been attached to the vertebra) shall be
disregarded if its width is less than or equal to 2 mm, or if it can easily be stripped off with a fingernail. |
GSO 1406/ ICS: 67.120
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:780902/GSO%201406:2021?lang=en |
N/A |
| 1741 |
Fats and Oils |
Edible Vegetable Oils |
United Arab Emirates |
Polydimethylsiloxane
|
Max. 10 ppm |
GSO 1754-1/ ICS : 67.200
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:674804/GSO%201754-1:2015?lang=en |
N/A |
| 1742 |
Fats and Oils |
Edible Vegetable Oils |
United Arab Emirates |
Citric and fatty acid esters of glycerol
|
Max. 100 ppm singly or in
combination |
GSO 1754-1/ ICS : 67.200
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:674804/GSO%201754-1:2015?lang=en |
N/A |
| 1743 |
Fats and Oils |
Edible Vegetable Oils |
United Arab Emirates |
Isopropyl citrates
|
Max. 100 ppm singly or in
combination |
GSO 1754-1/ ICS : 67.200
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:674804/GSO%201754-1:2015?lang=en |
N/A |
| 1744 |
Fats and Oils |
Edible Vegetable Oils |
United Arab Emirates |
Trisodium citrate
|
GMP |
GSO 1754-1/ ICS : 67.200
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:674804/GSO%201754-1:2015?lang=en |
N/A |
| 1745 |
Fats and Oils |
Edible Vegetable Oils |
United Arab Emirates |
Sodium dihydrogen citrate
|
GMP |
GSO 1754-1/ ICS : 67.200
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:674804/GSO%201754-1:2015?lang=en |
N/A |
| 1746 |
Fats and Oils |
Edible Vegetable Oils |
United Arab Emirates |
Citric acid
|
GMP |
GSO 1754-1/ ICS : 67.200
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:674804/GSO%201754-1:2015?lang=en |
N/A |
| 1747 |
Fats and Oils |
Edible Vegetable Oils |
United Arab Emirates |
Butylated hydroxytoluene (BHT)
|
Max. 75 ppm |
GSO 1754-1/ ICS : 67.200
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:674804/GSO%201754-1:2015?lang=en |
N/A |
| 1748 |
Fats and Oils |
Edible Vegetable Oils |
United Arab Emirates |
Butylated hydroxyanisole (BHA)
|
Max. 175 ppm |
GSO 1754-1/ ICS : 67.200
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:674804/GSO%201754-1:2015?lang=en |
N/A |
| 1749 |
Fats and Oils |
Edible Vegetable Oils |
United Arab Emirates |
Propyl gallate
|
Max 100 ppm |
GSO 1754-1/ ICS : 67.200
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:674804/GSO%201754-1:2015?lang=en |
N/A |
| 1750 |
Fats and Oils |
Edible Vegetable Oils |
United Arab Emirates |
Tocophermol, d- alpha-
|
Max. 300 ppm singly or in combination |
GSO 1754-1/ ICS : 67.200
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:674804/GSO%201754-1:2015?lang=en |
N/A |
| 1751 |
Fats and Oils |
Edible Vegetable Oils |
United Arab Emirates |
Tocopherol concentrate, mixed
|
Max. 300 ppm singly or in combination |
GSO 1754-1/ ICS : 67.200
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:674804/GSO%201754-1:2015?lang=en |
N/A |
| 1752 |
Fats and Oils |
Edible Vegetable Oils |
United Arab Emirates |
Ascorbyl stearate
|
Max. 500 ppm Singly or in
combination |
GSO 1754-1/ ICS : 67.200
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:674804/GSO%201754-1:2015?lang=en |
N/A |
| 1753 |
Fats and Oils |
Edible Vegetable Oils |
United Arab Emirates |
Flavors
|
Natural or synthetic flavors are
permitted to add according to
Gulf Standard mentioned in
item 2.5. |
GSO 1754-1/ ICS : 67.200
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:674804/GSO%201754-1:2015?lang=en |
N/A |
| 1754 |
Fats and Oils |
Edible Vegetable Oils |
United Arab Emirates |
Tocopherols and tocotrienols
|
Shall be as per GSO 1754, Table No. (4). |
GSO 1754-1/ ICS : 67.200
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:674804/GSO%201754-1:2015?lang=en |
N/A |
| 1755 |
Fats and Oils |
Edible Vegetable Oils |
United Arab Emirates |
Pesticides residues
|
As per GSO 382 |
GSO 1754-1/ ICS : 67.200
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:674804/GSO%201754-1:2015?lang=en |
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:781069/GSO%20382:2021?lang=en |
| 1756 |
Fats and Oils |
Edible Vegetable Oils |
United Arab Emirates |
Fatty acids composition (% of total fatty acids)
|
Shall be as per GSO 1754, Table No. (2). |
GSO 1754-1/ ICS : 67.200
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:674804/GSO%201754-1:2015?lang=en |
N/A |
| 1757 |
Fats and Oils |
Edible Vegetable Oils |
United Arab Emirates |
Appearance
|
Clear and shall be free from sediments and turbidity at 40 degrees Celsius |
GSO 1754-1/ ICS : 67.200
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:674804/GSO%201754-1:2015?lang=en |
N/A |
| 1758 |
Fats and Oils |
Edible Vegetable Oils |
United Arab Emirates |
Impurities and contaminants
|
Produced from sound, clean, free from rancidity, impurities and contaminants fruits, seeds, grains or germs. |
GSO 1754-1/ ICS : 67.200
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:674804/GSO%201754-1:2015?lang=en |
N/A |
| 1759 |
Fats and Oils |
Edible Vegetable Oils |
United Arab Emirates |
Taste and odors
|
Normal and characteristics, free from foreign odor and taste |
GSO 1754-1/ ICS : 67.200
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:674804/GSO%201754-1:2015?lang=en |
N/A |
| 1760 |
Fats and Oils |
Edible Vegetable Oils |
United Arab Emirates |
Temperature for slip point
|
-Between 21 to 26 Degree Celsius (For Palm kernel olein)
-Between 31 to 34 Degree Celsius (Palm kernel stearin)
-Max. 24 Degree Celsius (Palm olein)
-Min. 44 Degree Celsius (Palm stearin)
-Max. 19.5Degree Celsius (Palm superoleim) |
GSO 1754-1/ ICS : 67.200
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:674804/GSO%201754-1:2015?lang=en |
N/A |
| 1761 |
Fats and Oils |
Edible Vegetable Oils |
United Arab Emirates |
Oleic acid content
|
Min. 70% oleic
acid (as % of Total fatty acids) |
GSO 1754-1/ ICS : 67.200
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:674804/GSO%201754-1:2015?lang=en |
N/A |
| 1762 |
Fats and Oils |
Edible Vegetable Oils |
United Arab Emirates |
Erucic acid content
|
Max. 2% (as %
of total Fatty acds). |
GSO 1754-1/ ICS : 67.200
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:674804/GSO%201754-1:2015?lang=en |
N/A |
| 1763 |
Fish and Crustaceans |
Chilled and Frozen Fish/ Fillet |
United Arab Emirates |
Ascorbate, sodium or potassium salts
|
Max. 1 g/kg expressed as ascorbic acid |
GSO 1406/ ICS: 67.120
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:780902/GSO%201406:2021?lang=en |
N/A |
| 1764 |
Fish and Crustaceans |
Chilled and Frozen Fish/ Fillet |
United Arab Emirates |
Aeromonas spp.
|
Max. 1000 CFU/ g |
GSO 1406/ ICS: 67.120
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:780902/GSO%201406:2021?lang=en |
N/A |
| 1765 |
Fish and Crustaceans |
Chilled and Frozen Fish/ Fillet |
United Arab Emirates |
Clostridium botulinum
|
Nil/ g |
GSO 1406/ ICS: 67.120
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:780902/GSO%201406:2021?lang=en |
N/A |
| 1766 |
Fish and Crustaceans |
Chilled and Frozen Fish/ Fillet |
United Arab Emirates |
Total contamination
|
Max. 1000000 CFU/ g |
GSO 1406/ ICS: 67.120
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:780902/GSO%201406:2021?lang=en |
N/A |
| 1767 |
Fish and Crustaceans |
Chilled and Frozen Fish/ Fillet |
United Arab Emirates |
Sodium alginate
|
Max. 5 g/kg |
GSO 1406/ ICS: 67.120
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:780902/GSO%201406:2021?lang=en |
N/A |
| 1768 |
Fish and Crustaceans |
Chilled and Frozen Fish/ Fillet |
United Arab Emirates |
Polyphosphate, sodium (Na) Hexametaphosphate
|
Naturally present |
GSO 1406/ ICS: 67.120
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:780902/GSO%201406:2021?lang=en |
N/A |
| 1769 |
Fish and Crustaceans |
Chilled and Frozen Fish/ Fillet |
United Arab Emirates |
Triphosphate, Penta sodium or natural phosphate) Penta potassium or calcium (Na, K or Ca tripolyphosphate)
|
Max. 10 g/kg expressed as P205, singly or in combination, (includes natural phosphate) |
GSO 1406/ ICS: 67.120
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:780902/GSO%201406:2021?lang=en |
N/A |
| 1770 |
Fish and Crustaceans |
Chilled and Frozen Fish/ Fillet |
United Arab Emirates |
Monophosphate, monosodium or – monopotassium (Monosodium or Monopotassium Orthophosphate)
|
Max. 10 g/kg expressed as P205, singly or in combination, (includes natural phosphate) |
GSO 1406/ ICS: 67.120
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:780902/GSO%201406:2021?lang=en |
N/A |
| 1771 |
Fish and Crustaceans |
Chilled and Frozen Fish/ Fillet |
United Arab Emirates |
Diphosphate, tetrasodium or tetra potassium (Na or K pyro- phosphate)
|
Max. 10 g/kg expressed as P205, singly or in combination, (includes natural phosphate) |
GSO 1406/ ICS: 67.120
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:780902/GSO%201406:2021?lang=en |
N/A |
| 1772 |
Fish and Crustaceans |
Chilled and Frozen Fish/ Fillet |
United Arab Emirates |
Trimethylamine-nitrogen content
|
Max. 3 mg/100 g of fish flesh
expressed as nitrogen. |
GSO 1406/ ICS: 67.120
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:780902/GSO%201406:2021?lang=en |
N/A |
| 1773 |
Fish and Crustaceans |
Chilled and Frozen Fish/ Fillet |
United Arab Emirates |
Total volatile basic nitrogen content
|
Max. 25 mg/100 g of fish flesh
expressed as nitrogen. |
GSO 1406/ ICS: 67.120
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:780902/GSO%201406:2021?lang=en |
N/A |
| 1774 |
Bakery and Confectionary |
Cakes |
United Arab Emirates |
Colour, texture and flavour
|
Characteristic |
GSO 342/ ICS - 67.060
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:728034/GSO%20342:2016?lang=en |
N/A |
| 1775 |
Fish and Crustaceans |
Chilled and Frozen Fish/ Fillet |
United Arab Emirates |
Lead
|
Max. 1 ppm |
GSO 1406/ ICS: 67.120
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:780902/GSO%201406:2021?lang=en |
N/A |
| 1776 |
Fish and Crustaceans |
Chilled and Frozen Fish/ Fillet |
United Arab Emirates |
Mercury
|
Max. 0.5 ppm |
GSO 1406/ ICS: 67.120
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:780902/GSO%201406:2021?lang=en |
N/A |
| 1777 |
Fish and Crustaceans |
Chilled and Frozen Fish/ Fillet |
United Arab Emirates |
Cadmium
|
Max. 0.5 ppm |
GSO 1406/ ICS: 67.120
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:780902/GSO%201406:2021?lang=en |
N/A |
| 1778 |
Fish and Crustaceans |
Chilled and Frozen Fish/ Fillet |
United Arab Emirates |
Bones (In packs designated boneless)
|
-More than one bone per kg of product greater or equal to 10 mm in length.
-Any bone less than or equal to 5 mm in length, is not considered a defect if its
diameter is Max. 2 mm.
-The foot of a bone (where it has been attached to the vertebra) shall be
disregarded if its width is less than or equal to 2 mm, or if it can easily be stripped off with a fingernail. |
GSO 1406/ ICS: 67.120
Ref. Link:
https://www.gso.org.sa/store/standards/GSO:780902/GSO%201406:2021?lang=en |
N/A |
| 1779 |
Fish and Crustaceans |
Fish Fillet/ Dry Fish/ Shellfish Products |
Korea South |
Irradiation
|
Dose Max. 7 (kGy) |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1780 |
Fish and Crustaceans |
Salted/Smoked/Fermented Fish Products |
Korea South |
Pesticide Residues
|
As per the CODEX Pesticide Index |
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/codex-texts/dbs/pestres/pesticides/en/ |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
| 1781 |
Fish and Crustaceans |
Salted/Smoked/Fermented Fish Products |
Korea South |
Food Additives
|
As per Food Additives Code (#2023-60, 2023.9.20.) |
Food Additives Code (#2023-60, 2023.9.20.)
Ref. Link:
https://www.mfds.go.kr/eng/brd/m_15/view.do?seq=72439 |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
| 1782 |
Fish and Crustaceans |
Salted/Smoked/Fermented Fish Products |
Korea South |
Vibrio vulnificus
|
Nil/ 25g |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1783 |
Fish and Crustaceans |
Salted/Smoked/Fermented Fish Products |
Korea South |
Listeria monocytogenes
|
Nil/ 25g |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1784 |
Fish and Crustaceans |
Salted/Smoked/Fermented Fish Products |
Korea South |
Salmonella spp.
|
Nil/ 25g |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1785 |
Fish and Crustaceans |
Salted/Smoked/Fermented Fish Products |
Korea South |
Arsenic
|
Max. 1.5 mg/kg |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1786 |
Fish and Crustaceans |
Salted/Smoked/Fermented Fish Products |
Korea South |
Methyl mercury
|
Max. 1.0 mg/kg |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1787 |
Fish and Crustaceans |
Salted/Smoked/Fermented Fish Products |
Korea South |
Mercury
|
Max. 0.5 mg/kg |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1788 |
Fish and Crustaceans |
Salted/Smoked/Fermented Fish Products |
Korea South |
Cadmium
|
Max. 0.1 mg/kg freshwater & pelagic fishes)
Max. 0.1 mg/kg 0.2 (marine fishes) |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1789 |
Fish and Crustaceans |
Salted/Smoked/Fermented Fish Products |
Korea South |
Lead
|
Max. 0.5 mg/kg |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1790 |
Fish and Crustaceans |
Salted/Smoked/Fermented Fish Products |
Korea South |
Carbon monoxide limit
|
Shall not be treated |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1791 |
Fish and Crustaceans |
Salted/Smoked/Fermented Fish Products |
Korea South |
Ethyl ρ-hydroxybenzoate
|
Max. 1 mg/ kg |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1792 |
Fish and Crustaceans |
Salted/Smoked/Fermented Fish Products |
Korea South |
Methyl ρ-hydroxybenzoate
|
Max. 1 mg/ kg |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1793 |
Fish and Crustaceans |
Salted/Smoked/Fermented Fish Products |
Korea South |
Disintegration test
|
Shall be acceptable |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1794 |
Fish and Crustaceans |
Salted/Smoked/Fermented Fish Products |
Korea South |
pH
|
3.0~7.5 |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1795 |
Fish and Crustaceans |
Salted/Smoked/Fermented Fish Products |
Korea South |
Tetrodotoxin
|
Max. 10 MU/g (Meat)
Max.10 MU/g (Skin) |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1796 |
Fish and Crustaceans |
Salted/Smoked/Fermented Fish Products |
Korea South |
Histamine
|
Max. 200 mg/kg |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1797 |
Fish and Crustaceans |
Salted/Smoked/Fermented Fish Products |
Korea South |
E. coli
|
Max.10 CFU/g (except for Fish sauce and Seasoned fish sauce) |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1798 |
Fish and Crustaceans |
Salted/Smoked/Fermented Fish Products |
Korea South |
Coliform
|
Max.10 CFU/g (Fish sauce & Seasoned fish sauce) |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1799 |
Fish and Crustaceans |
Salted/Smoked/Fermented Fish Products |
Korea South |
Calcium sorbet
|
Max. 1 g/kg |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1800 |
Fish and Crustaceans |
Salted/Smoked/Fermented Fish Products |
Korea South |
Potassium sorbate
|
Max. 1 g/kg |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1801 |
Fish and Crustaceans |
Salted/Smoked/Fermented Fish Products |
Korea South |
Sorbic acid
|
Max. 1 g/kg |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1802 |
Fish and Crustaceans |
Salted/Smoked/Fermented Fish Products |
Korea South |
Tar colors
|
Shall not be detected [except for myeongnan jeot (salted-fermented Alaska pollack roe)] |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1803 |
Fish and Crustaceans |
Salted/Smoked/Fermented Fish Products |
Korea South |
Total Nitrogen
|
Min. 1% |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1804 |
Fish and Crustaceans |
Salted/Smoked/Fermented Fish Products |
Korea South |
General requirements
|
-Water (including saline solution) shall not be added to increase the weight; (except for seasoned fish sauce).
-When manufactured, chang-nan-jet (salt-fermented pollack tripe) must be scrubbed, washed and inspected for foreign matters using light.
-Tools and utensils shall be handled in a sanitary manner to prevent rust and made of anti-corrosive materials, if possible.
-Raw ingredients shall be preserved at 5℃ or below.
-Raw ingredients shall not contain natural toxins at the level that is harmful to the human body.
-Products shall be pasteurized or sterilized as necessary, and packaged in a sanitary manner |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1805 |
Fish and Crustaceans |
Fish Fillet/ Dry Fish/ Shellfish Products |
Korea South |
Pesticide Residues
|
As per the CODEX Pesticide Index |
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/codex-texts/dbs/pestres/pesticides/en/ |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
| 1806 |
Fish and Crustaceans |
Fish Fillet/ Dry Fish/ Shellfish Products |
Korea South |
Food Additives
|
As per Food Additives Code (#2023-60, 2023.9.20.) |
Food Additives Code (#2023-60, 2023.9.20.)
Ref. Link:
https://www.mfds.go.kr/eng/brd/m_15/view.do?seq=72439 |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
| 1807 |
Fish and Crustaceans |
Fish Fillet/ Dry Fish/ Shellfish Products |
Korea South |
Carbon monoxide limit
|
Shall not be treated |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1808 |
Fish and Crustaceans |
Fish Fillet/ Dry Fish/ Shellfish Products |
Korea South |
Ethyl ρ-hydroxybenzoate
|
Max. 1 mg/ kg |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1809 |
Fish and Crustaceans |
Fish Fillet/ Dry Fish/ Shellfish Products |
Korea South |
Methyl ρ-hydroxybenzoate
|
Max. 1 mg/ kg |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1810 |
Fish and Crustaceans |
Fish Fillet/ Dry Fish/ Shellfish Products |
Korea South |
Disintegration test
|
Shall be acceptable |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1811 |
Fish and Crustaceans |
Fish Fillet/ Dry Fish/ Shellfish Products |
Korea South |
pH
|
3.0~7.5 |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1812 |
Fish and Crustaceans |
Fish Fillet/ Dry Fish/ Shellfish Products |
Korea South |
Tetrodotoxin
|
Max. 10 MU/g (Meat)
Max.10 MU/g (Skin) |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1813 |
Fish and Crustaceans |
Fish Fillet/ Dry Fish/ Shellfish Products |
Korea South |
Histamine
|
Max. 200 mg/kg |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1814 |
Fish and Crustaceans |
Fish Fillet/ Dry Fish/ Shellfish Products |
Korea South |
Methyl mercury
|
Max. 1.0 mg/kg |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1815 |
Fish and Crustaceans |
Fish Fillet/ Dry Fish/ Shellfish Products |
Korea South |
Arsenic
|
Max. 1.5 mg/kg |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1816 |
Fish and Crustaceans |
Fish Fillet/ Dry Fish/ Shellfish Products |
Korea South |
Mercury
|
Max. 0.5 mg/kg |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1817 |
Fish and Crustaceans |
Fish Fillet/ Dry Fish/ Shellfish Products |
Korea South |
Cadmium
|
Max. 0.1 mg/kg freshwater & pelagic fishes)
Max. 0.1 mg/kg 0.2 (marine fishes) |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1818 |
Fish and Crustaceans |
Fish Fillet/ Dry Fish/ Shellfish Products |
Korea South |
Lead
|
Max. 0.5 mg/kg |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1819 |
Fish and Crustaceans |
Fish Fillet/ Dry Fish/ Shellfish Products |
Korea South |
Staphylococcus aureus
|
Max. 100 CFU/g |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1820 |
Fish and Crustaceans |
Fish Fillet/ Dry Fish/ Shellfish Products |
Korea South |
E. coli
|
Max. 10 CFU/g |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1821 |
Fish and Crustaceans |
Fish Fillet/ Dry Fish/ Shellfish Products |
Korea South |
Vibrio vulnificus
|
Nil/ 25g |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1822 |
Fish and Crustaceans |
Fish Fillet/ Dry Fish/ Shellfish Products |
Korea South |
Listeria monocytogenes
|
Nil/ 25g |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1823 |
Fish and Crustaceans |
Fish Fillet/ Dry Fish/ Shellfish Products |
Korea South |
Salmonella spp.
|
Nil/ 25g |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1824 |
Fish and Crustaceans |
Fish Fillet/ Dry Fish/ Shellfish Products |
Korea South |
Bacterial count
|
Max. 10000 CFU/ g |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1825 |
Fish and Crustaceans |
Fish Fillet/ Dry Fish/ Shellfish Products |
Korea South |
Calcium sorbate
|
Max. 1 g/kg |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1826 |
Fish and Crustaceans |
Fish Fillet/ Dry Fish/ Shellfish Products |
Korea South |
Potassium sorbate
|
Max. 1 g/kg |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1827 |
Fish and Crustaceans |
Fish Fillet/ Dry Fish/ Shellfish Products |
Korea South |
Sorbic acid
|
Max. 1 g/kg |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1828 |
Fish and Crustaceans |
Fish Fillet/ Dry Fish/ Shellfish Products |
Korea South |
Sulfur dioxide
|
Max. 0.030 g/ kg |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1829 |
Fish and Crustaceans |
Fish Fillet/ Dry Fish/ Shellfish Products |
Korea South |
Moisture
|
Max. 15% |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1830 |
Fish and Crustaceans |
Fish Fillet/ Dry Fish/ Shellfish Products |
Korea South |
General requirements
|
-Fishes shall be stored/managed in a sanitary manner at 5℃ or below; frozen surimi, at -18℃ or below.
-Ingredients shall be handled in a sanitary manner after removing inedible parts.
-Raw fish meat (except for frozen surimi) shall be sufficiently washed with running water fit for human consumption to remove blood, fat- and water-soluble protein, etc.
-Raw ingredients shall be preserved at 5℃ or below.
-Raw ingredients shall not contain natural toxins at the level that is harmful to the human body.
-Products shall be pasteurized or sterilized as necessary, and packaged in a
sanitary manner. |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1831 |
Grains and Cereals Products |
Lentils |
Korea South |
Pesticide Residues
|
As per the CODEX Pesticide Index |
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/codex-texts/dbs/pestres/pesticides/en/ |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
| 1832 |
Grains and Cereals Products |
Lentils |
Korea South |
Food Additives
|
As per Food Additives Code (#2023-60, 2023.9.20.) |
Food Additives Code (#2023-60, 2023.9.20.)
Ref. Link:
https://www.mfds.go.kr/eng/brd/m_15/view.do?seq=72439 |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
| 1833 |
Grains and Cereals Products |
Lentils |
Korea South |
Coliform
|
Max. 10 CFU/g |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1834 |
Grains and Cereals Products |
Lentils |
Korea South |
E. coli
|
Max. 10 CFU/g |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1835 |
Grains and Cereals Products |
Lentils |
Korea South |
Bacterial count
|
Max. 10000 CFU/g |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1836 |
Grains and Cereals Products |
Lentils |
Korea South |
Coliform
|
Max. 10 CFU/ g |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1837 |
Grains and Cereals Products |
Lentils |
Korea South |
Sulfur dioxide
|
Max. 0.030 g/kg |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1838 |
Grains and Cereals Products |
Lentils |
Korea South |
Zearalenone
|
Max. 50 μg/kg |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1839 |
Grains and Cereals Products |
Lentils |
Korea South |
Deoxynivalenol
|
Max. 5.0 μg/kg |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1840 |
Grains and Cereals Products |
Lentils |
Korea South |
Ochratoxin A
|
Max. 5.0 (μg/kg) |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1841 |
Grains and Cereals Products |
Lentils |
Korea South |
Fumonisin
|
Max. 1 (μg/kg) |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1842 |
Grains and Cereals Products |
Lentils |
Korea South |
Total Aflatoxin
|
Max. 15.0 (μg/kg) |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1843 |
Grains and Cereals Products |
Lentils |
Korea South |
Irradiation
|
Max. 5 Dose (kGy) |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1844 |
Grains and Cereals Products |
Lentils |
Korea South |
Inorganic Arsenic
|
Nil mg/ kg |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1845 |
Grains and Cereals Products |
Lentils |
Korea South |
Cadmium
|
Max. 0.1 mg/ kg |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1846 |
Grains and Cereals Products |
Lentils |
Korea South |
Lead
|
Max. 0.2 mg/ kg |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1847 |
Grains and Cereals Products |
Lentils |
Korea South |
Metallic Foreign Matters
|
The amount of detected iron powder shall be less than 10.0 mg/kg in the food when tested in accordance with “Chapter 8. 1.2.1 E. Metallic Foreign Matters (iron powder).” Also, metallic foreign matters of 2 mm or longer shall not be detected. |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1848 |
Grains and Cereals Products |
Lentils |
Korea South |
Foreign Matters
|
Food shall not contain the following foreign matters:
-Foreign matters present in food which exceed the degree that cannot be removed further
-Unsanitary foreign matters which are contaminated
- Hard and sharp foreign matters that may cause harm to the human body. |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1849 |
Grains and Cereals Products |
Lentils |
Korea South |
Properties and Conditions
|
A product shall have its own unique shape, colour and gloss without unusual
taste or odour. |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1850 |
Grains and Cereals Products |
Lentils |
Korea South |
General requirements
|
-Lentils shall be subjected to a pre-treatment process to thoroughly remove impurities, soil, sand and straw, etc.
-Finished products shall be subjected to pasteurization or sterilization process, and pasteurized products shall be cooled down to 10℃ or below after pasteurization (except pasteurized products with a pH value of not more than 4.6). |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1851 |
Grains and Cereals Products |
Flour |
Korea South |
Pesticide Residues
|
As per the CODEX Pesticide Index |
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/codex-texts/dbs/pestres/pesticides/en/ |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
| 1852 |
Grains and Cereals Products |
Flour |
Korea South |
Food Additives
|
As per the Code (#2023-60, 2023.9.20.) |
Food Additives Code (#2023-60, 2023.9.20.)
Ref. Link:
https://www.mfds.go.kr/eng/brd/m_15/view.do?seq=72439 |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
| 1853 |
Grains and Cereals Products |
Flour |
Korea South |
Salmonella spp.
|
Nil/ 25 g |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1854 |
Grains and Cereals Products |
Flour |
Korea South |
Coliform
|
Max. 10 CFU/ g (only applicable to pasteurized Processed starch products) |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1855 |
Grains and Cereals Products |
Flour |
Korea South |
E. coli
|
Max. 10 CFU/ g (only applicable to non-pasteurized Processed starch products for direct consumption without further processing or heating) |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1856 |
Grains and Cereals Products |
Flour |
Korea South |
Bacterial count
|
Max. 10000 CFU/g |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1857 |
Grains and Cereals Products |
Flour |
Korea South |
Acidity (consumption of 0.02 N sodium hydroxide solution)
|
Max. 3/ mL |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1858 |
Grains and Cereals Products |
Flour |
Korea South |
Aflatoxin B1
|
Max. 10 μg/kg |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1859 |
Grains and Cereals Products |
Flour |
Korea South |
Total Aflatoxin
|
Max. 15 μg/kg |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1860 |
Grains and Cereals Products |
Flour |
Korea South |
Cadmium
|
Max. 0.2 mg/kg |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1861 |
Grains and Cereals Products |
Flour |
Korea South |
Lead
|
Max. 0.2 mg/kg |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1862 |
Grains and Cereals Products |
Flour |
Korea South |
Sieving (%)
|
Max. 0.03 |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1863 |
Grains and Cereals Products |
Flour |
Korea South |
Ash (%)
|
Max. 0.6 (Grade I), Max. 0.9 (Grade II), Max. 1.6 (Grade III), Max. 2.0 (Others). |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1864 |
Grains and Cereals Products |
Flour |
Korea South |
Water (%)
|
Max. 15.5 |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1865 |
Grains and Cereals Products |
Flour |
Korea South |
Metallic Foreign Matters
|
The amount of detected iron powder shall be less than 10.0 mg/kg in the food when tested in accordance with “Chapter 8. 1.2.1
E. Metallic Foreign Matters (iron powder).” Also, metallic foreign matters of 2
mm or longer shall not be detected. |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1866 |
Grains and Cereals Products |
Flour |
Korea South |
Foreign Matters
|
Food shall not contain the following foreign matters:
-Foreign matters present in food which exceed the degree that cannot be
removed further
-Unsanitary foreign matters which are contaminated
- Hard and sharp foreign matters that may cause harm to the human body. |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1867 |
Grains and Cereals Products |
Flour |
Korea South |
Properties and Conditions
|
A product shall have its unique shape, colour and gloss without unusual
taste or odour. |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1868 |
Grains and Cereals Products |
Flour |
Korea South |
General requirements
|
-They shall be stored in a sanitary manner in a dry and cool place.
-They shall be stored in a manner that prevents mould growth or discolouration |
Food Code (No.2021-54, 2021.6.29.)
Ref. Link:
https://www.mfds.go.kr/eng/index.do |
N/A |
| 1869 |
Spices and Condiments |
Curry Powder |
Mauritius |
Pesticide Residues
|
As per the CODEX Pesticide Index |
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/codex-texts/dbs/pestres/pesticides/en/ |
EAS 98: 2021/ ICS 67.220
Ref. Link: https://members.wto.org/crnattachments/2021/SPS/TZA/21_7974_00_e.pdf |
| 1870 |
Spices and Condiments |
Curry Powder |
Mauritius |
Food Additives
|
As per CXS 192-1995 |
CXS 192-1995
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B192-1995%252FCXS_192e.pdf |
EAS 98: 2021/ ICS 67.220
Ref. Link: https://members.wto.org/crnattachments/2021/SPS/TZA/21_7974_00_e.pdf |
| 1871 |
Spices and Condiments |
Curry Powder |
Mauritius |
Heavy metals
|
As per CXS 193-1995 |
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B193-1995%252FCXS_193e.pdf |
EAS 98: 2021/ ICS 67.220
Ref. Link: https://members.wto.org/crnattachments/2021/SPS/TZA/21_7974_00_e.pdf |
| 1872 |
Spices and Condiments |
Curry Powder |
Mauritius |
E. coli
|
Nil/ g (MPN/g) |
EAS 98: 2021/ ICS 67.220
Ref. Link: https://members.wto.org/crnattachments/2021/SPS/TZA/21_7974_00_e.pdf |
Test Method: ISO 16649 -2 |
| 1873 |
Spices and Condiments |
Curry Powder |
Mauritius |
Salmonella spp.
|
Nil/ 25g |
EAS 98: 2021/ ICS 67.220
Ref. Link: https://members.wto.org/crnattachments/2021/SPS/TZA/21_7974_00_e.pdf |
Test Method : ISO 6579 |
| 1874 |
Spices and Condiments |
Curry Powder |
Mauritius |
Yeast and Mould
|
Maximum 10000 CFU/ g |
EAS 98: 2021/ ICS 67.220
Ref. Link: https://members.wto.org/crnattachments/2021/SPS/TZA/21_7974_00_e.pdf |
Test Method :ISO 21527-2 |
| 1875 |
Spices and Condiments |
Curry Powder |
Mauritius |
Total plate count
|
Maximum 10000 CFU/ g |
EAS 98: 2021/ ICS 67.220
Ref. Link: https://members.wto.org/crnattachments/2021/SPS/TZA/21_7974_00_e.pdf |
Test Method: ISO 4833-1 |
| 1876 |
Spices and Condiments |
Curry Powder |
Mauritius |
Aflatoxin B1
|
Maximum 5 μg/kg |
EAS 98: 2021/ ICS 67.220
Ref. Link: https://members.wto.org/crnattachments/2021/SPS/TZA/21_7974_00_e.pdf |
Test Method: ISO 16050 |
| 1877 |
Spices and Condiments |
Curry Powder |
Mauritius |
Aflatoxin
|
Maximum 10 μg/kg |
EAS 98: 2021/ ICS 67.220
Ref. Link: https://members.wto.org/crnattachments/2021/SPS/TZA/21_7974_00_e.pdf |
Test Method ISO 16050 |
| 1878 |
Spices and Condiments |
Curry Powder |
Mauritius |
Crude fibre, %, max.
|
15.0 |
EAS 98: 2021/ ICS 67.220
Ref. Link: https://members.wto.org/crnattachments/2021/SPS/TZA/21_7974_00_e.pdf |
Test Method ISO 5498 |
| 1879 |
Spices and Condiments |
Curry Powder |
Mauritius |
Salt, % m/m, max.
|
5.0 |
EAS 98: 2021/ ICS 67.220
Ref. Link: https://members.wto.org/crnattachments/2021/SPS/TZA/21_7974_00_e.pdf |
Test Method Annex A |
| 1880 |
Spices and Condiments |
Curry Powder |
Mauritius |
Acid insoluble ash in hydrochloric acid, % m/m, max.
|
1.0 |
EAS 98: 2021/ ICS 67.220
Ref. Link: https://members.wto.org/crnattachments/2021/SPS/TZA/21_7974_00_e.pdf |
Test Method ISO 930 |
| 1881 |
Spices and Condiments |
Curry Powder |
Mauritius |
Non-volatile ether extract, % m/m, min.
|
7.5 |
EAS 98: 2021/ ICS 67.220
Ref. Link: https://members.wto.org/crnattachments/2021/SPS/TZA/21_7974_00_e.pdf |
Test Method ISO 1108 |
| 1882 |
Spices and Condiments |
Curry Powder |
Mauritius |
Volatile oil, ml/100 g, min.
|
0.25 |
EAS 98: 2021/ ICS 67.220
Ref. Link: https://members.wto.org/crnattachments/2021/SPS/TZA/21_7974_00_e.pdf |
Test Method ISO 6571 |
| 1883 |
Spices and Condiments |
Curry Powder |
Mauritius |
Moisture, % m/m, max.
|
10.00 |
EAS 98: 2021/ ICS 67.220
Ref. Link: https://members.wto.org/crnattachments/2021/SPS/TZA/21_7974_00_e.pdf |
Test Method: ISO 939 |
| 1884 |
Spices and Condiments |
Curry Powder |
Mauritius |
General requirements
|
Curry powder shall:
a) have characteristic fresh taste and odour of the ingredients used;
b) free from live insects, moulds, dead insects, insect fragments and rodent contamination; and
c) be free from extraneous matter. |
EAS 98: 2021/ ICS 67.220
Ref. Link: https://members.wto.org/crnattachments/2021/SPS/TZA/21_7974_00_e.pdf |
N/A |
| 1885 |
Beverages and Drinks |
Fruit Juice and Nectar |
Sri Lanka |
Hygiene
|
As per Food (Hygiene) Regulations 2011 - No.1742/26r |
FOOD ACT, No. 26 OF 1980/ SLS 1328
Ref. Link: https://eohfs.health.gov.lk/food/images/pdf/regulations/food_hygiene_regulations_2011_en.pdf |
N/A |
| 1886 |
Beverages and Drinks |
Fruit Juice and Nectar |
Sri Lanka |
Sucralose
|
Maximum 300 mg/litre |
FOOD ACT, No. 26 OF 1980/ SLS 1328
Ref. Link:
https://eohfs.health.gov.lk/food/images/pdf/regulations/food_sweeteners_regulations_2014_en.pdf |
N/A |
| 1887 |
Beverages and Drinks |
Fruit Juice and Nectar |
Sri Lanka |
Aspartame
|
Maximum 600 mg/litre |
FOOD ACT, No. 26 OF 1980/ SLS 1328
Ref. Link:
https://eohfs.health.gov.lk/food/images/pdf/regulations/food_sweeteners_regulations_2014_en.pdf |
N/A |
| 1888 |
Beverages and Drinks |
Fruit Juice and Nectar |
Sri Lanka |
Acesulfame K
|
Maximum 350 mg/litre |
FOOD ACT, No. 26 OF 1980/ SLS 1328
Ref. Link:
https://eohfs.health.gov.lk/food/images/pdf/regulations/food_sweeteners_regulations_2014_en.pdf |
N/A |
| 1889 |
Beverages and Drinks |
Fruit Juice and Nectar |
Sri Lanka |
Neotame
|
Maximum 20 mg/ litre |
FOOD ACT, No. 26 OF 1980/ SLS 1328
Ref. Link:
https://eohfs.health.gov.lk/food/images/pdf/regulations/food_sweeteners_regulations_2014_en.pdf |
N/A |
| 1890 |
Beverages and Drinks |
Fruit Juice and Nectar |
Sri Lanka |
Food Additives
|
As per CXS 192-1995 |
CXS 192-1995
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B192-1995%252FCXS_192e.pdf |
Ref. Link:
https://eohfs.health.gov.lk/food/images/pdf/regulations/additive-english.pdf |
| 1891 |
Beverages and Drinks |
Fruit Juice and Nectar |
Sri Lanka |
Sulphites
|
-Maximum 50 mg/ kg (Fruit juices)
-Maximum 50 mg/ kg [Fruit juice concentrates (as Sorbates or 300 served to consumer)]
-Maximum 50 mg/ kg [Fruit nectar (as served to consumer)]
-Maximum 50 mg/ kg [Concentrates for fruit nectar (as served to consumer)]
-Maximum 50 mg/ kg (Fruit drinks for consumption or 300 without dilution containing not 50 less than 5% m/m fruit juice and not more than 16% total soluble solids) |
FOOD ACT, No. 26 OF 1980/ SLS 1328
Ref. Link:
https://eohfs.health.gov.lk/food/images/pdf/regulations/preservative-english.pdf |
N/A |
| 1892 |
Beverages and Drinks |
Fruit Juice and Nectar |
Sri Lanka |
Sorbates
|
-Maximum 300 mg/ kg (Fruit juices)
-Maximum 300 mg/ kg [Fruit juice concentrates (as Sorbates or 300 served to consumer)]
-Maximum 300 mg/ kg [Fruit nectar (as served to consumer)]
-Maximum 300 mg/ kg [Concentrates for fruit nectar (as served to consumer)]
-Maximum 300 mg/ kg (Fruit drinks for consumption or 300 without dilution containing not 50 less than 5% m/m fruit juice and not more than 16% total soluble solids) |
FOOD ACT, No. 26 OF 1980/ SLS 1328
Ref Link:
https://eohfs.health.gov.lk/food/index.php?option=com_content&view=article&id=18&Itemid=159&lang=en |
Ref. Link:
https://eohfs.health.gov.lk/food/images/pdf/regulations/preservative-english.pdf |
| 1893 |
Fats and Oils |
Vegetable Oil (Cooking) |
Pakistan |
ISO propyl citrate mixture
|
Maximum 100 mg/kg |
PS: 2858-2023/ ICS 67.200.20
Ref.Link: https://psqca.com.pk/cs/newitems2021/agri/newharcompayaz2021/PS2858-2023forCookingOilBlended3rdRev.pdf |
N/A |
| 1894 |
Fats and Oils |
Vegetable Oil (Cooking) |
Pakistan |
Citric Acids and its Sodium Salt
|
Maximum 0.01 % |
PS: 2858-2023/ ICS 67.200.20
Ref.Link: https://psqca.com.pk/cs/newitems2021/agri/newharcompayaz2021/PS2858-2023forCookingOilBlended3rdRev.pdf |
N/A |
| 1895 |
Fats and Oils |
Vegetable Oil (Cooking) |
Pakistan |
Tertiary Butly Hydroquinone (TBHQ)
|
Maximum 200 mg/kg |
PS: 2858-2023/ ICS 67.200.20
Ref.Link: https://psqca.com.pk/cs/newitems2021/agri/newharcompayaz2021/PS2858-2023forCookingOilBlended3rdRev.pdf |
N/A |
| 1896 |
Fats and Oils |
Vegetable Oil (Cooking) |
Pakistan |
Dilauryl thiodipropionate
|
Maximum 200 mg / kg |
PS: 2858-2023/ ICS 67.200.20
Ref.Link: https://psqca.com.pk/cs/newitems2021/agri/newharcompayaz2021/PS2858-2023forCookingOilBlended3rdRev.pdf |
N/A |
| 1897 |
Fats and Oils |
Vegetable Oil (Cooking) |
Pakistan |
Ascorbyl Palmitate
|
Maximum 200 mg/kg individually |
PS: 2858-2023/ ICS 67.200.20
Ref.Link: https://psqca.com.pk/cs/newitems2021/agri/newharcompayaz2021/PS2858-2023forCookingOilBlended3rdRev.pdf |
N/A |
| 1898 |
Fats and Oils |
Vegetable Oil (Cooking) |
Pakistan |
Natural and Synthetic tocopherols
|
Not limited |
PS: 2858-2023/ ICS 67.200.20
Ref.Link: https://psqca.com.pk/cs/newitems2021/agri/newharcompayaz2021/PS2858-2023forCookingOilBlended3rdRev.pdf |
N/A |
| 1899 |
Fats and Oils |
Vegetable Oil (Cooking) |
Pakistan |
Any combination of gallates with BHA or BHT or both
|
Maximum 200 mg/kg but gallates not to exceed 100 mg/kg. |
PS: 2858-2023/ ICS 67.200.20
Ref.Link: https://psqca.com.pk/cs/newitems2021/agri/newharcompayaz2021/PS2858-2023forCookingOilBlended3rdRev.pdf |
N/A |
| 1900 |
Fats and Oils |
Vegetable Oil (Cooking) |
Pakistan |
Butylated hydroxy tolence (BHT) Butylated hydroxyanibale (BHA)
|
Maximum 200 mg/kg individually or in combination |
PS: 2858-2023/ ICS 67.200.20
Ref.Link: https://psqca.com.pk/cs/newitems2021/agri/newharcompayaz2021/PS2858-2023forCookingOilBlended3rdRev.pdf |
N/A |
| 1901 |
Fats and Oils |
Vegetable Oil (Cooking) |
Pakistan |
Propyl, Octyl, and dodecyl Gallates
|
Maximum 100 mg/kg individually or in combination. |
PS: 2858-2023/ ICS 67.200.20
Ref.Link: https://psqca.com.pk/cs/newitems2021/agri/newharcompayaz2021/PS2858-2023forCookingOilBlended3rdRev.pdf |
N/A |
| 1902 |
Fats and Oils |
Vegetable Oil (Cooking) |
Pakistan |
Arsenic
|
Maximum 0.1 mg/kg |
PS: 2858-2023/ ICS 67.200.20
Ref.Link: https://psqca.com.pk/cs/newitems2021/agri/newharcompayaz2021/PS2858-2023forCookingOilBlended3rdRev.pdf |
N/A |
| 1903 |
Fats and Oils |
Vegetable Oil (Cooking) |
Pakistan |
Lead
|
Maximum 0.1 mg/kg |
PS: 2858-2023/ ICS 67.200.20
Ref.Link: https://psqca.com.pk/cs/newitems2021/agri/newharcompayaz2021/PS2858-2023forCookingOilBlended3rdRev.pdf N/A |
N/A |
| 1904 |
Fats and Oils |
Vegetable Oil (Cooking) |
Pakistan |
Copper
|
Maximum 0.1 mg/kg |
PS: 2858-2023/ ICS 67.200.20
Ref.Link: https://psqca.com.pk/cs/newitems2021/agri/newharcompayaz2021/PS2858-2023forCookingOilBlended3rdRev.pdf |
N/A |
| 1905 |
Fats and Oils |
Vegetable Oil (Cooking) |
Pakistan |
Iron
|
Maximum 1.5 mg/kg |
PS: 2858-2023/ ICS 67.200.20
Ref.Link: https://psqca.com.pk/cs/newitems2021/agri/newharcompayaz2021/PS2858-2023forCookingOilBlended3rdRev.pdf |
N/A |
| 1906 |
Fats and Oils |
Vegetable Oil (Cooking) |
Pakistan |
Soap content, ppm, max.
|
50 |
PS: 2858-2023/ ICS 67.200.20
Ref.Link: https://psqca.com.pk/cs/newitems2021/agri/newharcompayaz2021/PS2858-2023forCookingOilBlended3rdRev.pdf |
N/A |
| 1907 |
Fats and Oils |
Vegetable Oil (Cooking) |
Pakistan |
Iodine value (Wijs), min.
|
80 |
PS: 2858-2023/ ICS 67.200.20
Ref.Link: https://psqca.com.pk/cs/newitems2021/agri/newharcompayaz2021/PS2858-2023forCookingOilBlended3rdRev.pdf |
N/A |
| 1908 |
Fats and Oils |
Vegetable Oil (Cooking) |
Pakistan |
Vitamin-D3
|
3000 I.U. to 4500 I.U. per kg of the finished product. |
PS: 2858-2023/ ICS 67.200.20
Ref.Link: https://psqca.com.pk/cs/newitems2021/agri/newharcompayaz2021/PS2858-2023forCookingOilBlended3rdRev.pdf |
N/A |
| 1909 |
Fats and Oils |
Vegetable Oil (Cooking) |
Pakistan |
Vitamin-A
|
33000 I.U. to 45000 I.U per kg of the finished product |
PS: 2858-2023/ ICS 67.200.20
Ref.Link: https://psqca.com.pk/cs/newitems2021/agri/newharcompayaz2021/PS2858-2023forCookingOilBlended3rdRev.pdf |
N/A |
| 1910 |
Fats and Oils |
Vegetable Oil (Cooking) |
Pakistan |
Cloud point, max.
|
10 Degree Celsius |
PS: 2858-2023/ ICS 67.200.20
Ref.Link: https://psqca.com.pk/cs/newitems2021/agri/newharcompayaz2021/PS2858-2023forCookingOilBlended3rdRev.pdf |
N/A |
| 1911 |
Fats and Oils |
Vegetable Oil (Cooking) |
Pakistan |
Anisidine Value, max. / ***Rancidity (Kries Test)
|
3.0 R |
PS: 2858-2023/ ICS 67.200.20
Ref.Link: https://psqca.com.pk/cs/newitems2021/agri/newharcompayaz2021/PS2858-2023forCookingOilBlended3rdRev.pdf |
N/A |
| 1912 |
Fats and Oils |
Vegetable Oil (Cooking) |
Pakistan |
Peroxide value, expressed as in eq. oxygen per kg, max.
|
10 |
PS: 2858-2023/ ICS 67.200.20
Ref.Link: https://psqca.com.pk/cs/newitems2021/agri/newharcompayaz2021/PS2858-2023forCookingOilBlended3rdRev.pdf |
N/A |
| 1913 |
Fats and Oils |
Vegetable Oil (Cooking) |
Pakistan |
Colour in a 5¼ inch cell on a lovibond scale, max.
|
* R - 5.0
Y - 50.0 |
PS: 2858-2023/ ICS 67.200.20
Ref.Link: https://psqca.com.pk/cs/newitems2021/agri/newharcompayaz2021/PS2858-2023forCookingOilBlended3rdRev.pdf |
N/A |
| 1914 |
Fats and Oils |
Vegetable Oil (Cooking) |
Pakistan |
Saponification value. Mg KOH/g
|
185 to 196 |
PS: 2858-2023/ ICS 67.200.20
Ref.Link: https://psqca.com.pk/cs/newitems2021/agri/newharcompayaz2021/PS2858-2023forCookingOilBlended3rdRev.pdf |
N/A |
| 1915 |
Fats and Oils |
Vegetable Oil (Cooking) |
Pakistan |
Unsaponifiable matter percent by weight, max.
|
1.50 |
PS: 2858-2023/ ICS 67.200.20
Ref.Link: https://psqca.com.pk/cs/newitems2021/agri/newharcompayaz2021/PS2858-2023forCookingOilBlended3rdRev.pdf |
N/A |
| 1916 |
Fats and Oils |
Vegetable Oil (Cooking) |
Pakistan |
Free Fatty Acid (as oleic acid) percent by weight, max.
|
0.2 |
PS: 2858-2023/ ICS 67.200.20
Ref.Link: https://psqca.com.pk/cs/newitems2021/agri/newharcompayaz2021/PS2858-2023forCookingOilBlended3rdRev.pdf |
N/A |
| 1917 |
Fats and Oils |
Vegetable Oil (Cooking) |
Pakistan |
Volatile matters at 105°C
|
Maximum 0.2% |
PS: 2858-2023/ ICS 67.200.20
Ref.Link: https://psqca.com.pk/cs/newitems2021/agri/newharcompayaz2021/PS2858-2023forCookingOilBlended3rdRev.pdf |
N/A |
| 1918 |
Fats and Oils |
Vegetable Oil (Cooking) |
Pakistan |
Insoluble impurities percent by weight, max.
|
0.05 |
PS: 2858-2023/ ICS 67.200.20
Ref.Link: https://psqca.com.pk/cs/newitems2021/agri/newharcompayaz2021/PS2858-2023forCookingOilBlended3rdRev.pdf |
N/A |
| 1919 |
Fats and Oils |
Vegetable Oil (Cooking) |
Pakistan |
Moisture matter volatile percent by wt. max
|
0.1 |
PS: 2858-2023/ ICS 67.200.20
Ref.Link: https://psqca.com.pk/cs/newitems2021/agri/newharcompayaz2021/PS2858-2023forCookingOilBlended3rdRev.pdf |
N/A |
| 1920 |
Fruits and Vegetable-Based Products |
Marmalade |
Bhutan |
Pesticide Residues
|
As per CXS 192-1995 |
CXS 192-1995
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B192-1995%252FCXS_192e.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1921 |
Fruits and Vegetable-Based Products |
Marmalade |
Bhutan |
Lead
|
Maximum 0.4 mg/ kg |
CXS 193: 1995
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B193-1995%252FCXS_193e.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1922 |
Fruits and Vegetable-Based Products |
Marmalade |
Bhutan |
Dimethyl Polysiloxane
|
Maximum 10 ppm |
BMS-03:2017
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BMS-032017-FOOD-ADDITIVES.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1923 |
Fruits and Vegetable-Based Products |
Marmalade |
Bhutan |
Sorbic acid (or its sodium, calcium or potassium salts calculated as sorbic acid)
|
Maximum 450 mg/ kg |
BMS-03:2017
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BMS-032017-FOOD-ADDITIVES.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard |
| 1924 |
Fruits and Vegetable-Based Products |
Marmalade |
Bhutan |
Benzoic acid (or sodium benzoate calculated as benzoic acid)
|
Maximum 450 mg/ kg |
BMS-03:2017
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BMS-032017-FOOD-ADDITIVES.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1925 |
Fruits and Vegetable-Based Products |
Marmalade |
Bhutan |
Sulphur dioxide (or sulphites Calculated as Sulphur dioxide)
|
Maximum 100 mg/ kg |
BMS-03:2017
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BMS-032017-FOOD-ADDITIVES.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1926 |
Fruits and Vegetable-Based Products |
Marmalade |
Bhutan |
Cyclamic acid and its calcium and sodium salts
|
Maximum 1000 ppm |
BMS-03:2017
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BMS-032017-FOOD-ADDITIVES.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1927 |
Fruits and Vegetable-Based Products |
Marmalade |
Bhutan |
Cyclamates (Cyclamates as Cyclamic acid)
|
Maximum 1000 ppm |
BMS-03:2017
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BMS-032017-FOOD-ADDITIVES.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1928 |
Fruits and Vegetable-Based Products |
Marmalade |
Bhutan |
Sucralose
|
Maximum 450 ppm |
BMS-03:2017
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BMS-032017-FOOD-ADDITIVES.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1929 |
Fruits and Vegetable-Based Products |
Marmalade |
Bhutan |
Aspartame (Methylester)
|
Maximum 1000 ppm |
BMS-03:2017
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BMS-032017-FOOD-ADDITIVES.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1930 |
Fruits and Vegetable-Based Products |
Jelly |
Bhutan |
Pesticide Residues
|
As per CXS 192-1995 |
CXS 192-1995
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B192-1995%252FCXS_192e.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1931 |
Fruits and Vegetable-Based Products |
Jelly |
Bhutan |
Lead
|
Maximum 0.4 mg/ kg |
CXS 193: 1995
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B193-1995%252FCXS_193e.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1932 |
Fruits and Vegetable-Based Products |
Jelly |
Bhutan |
Dimethyl Polysiloxane
|
Maximum 10 ppm |
BMS-03:2017
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BMS-032017-FOOD-ADDITIVES.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1933 |
Fruits and Vegetable-Based Products |
Jelly |
Bhutan |
Sorbic acid (or its sodium, calcium or potassium salts calculated as sorbic acid)
|
Maximum 450 mg/ kg |
BMS-03:2017
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BMS-032017-FOOD-ADDITIVES.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1934 |
Fruits and Vegetable-Based Products |
Jelly |
Bhutan |
Benzoic acid (or sodium benzoate calculated as benzoic acid)
|
Maximum 450 mg/ kg |
BMS-03:2017
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BMS-032017-FOOD-ADDITIVES.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1935 |
Fruits and Vegetable-Based Products |
Jelly |
Bhutan |
Sulphur dioxide (or sulphites Calculated as Sulphur dioxide)
|
Maximum 100 mg/ kg |
BMS-03:2017
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BMS-032017-FOOD-ADDITIVES.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1936 |
Fruits and Vegetable-Based Products |
Jelly |
Bhutan |
Cyclamic acid and its calcium and sodium salts
|
Maximum 1000 ppm |
BMS-03:2017
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BMS-032017-FOOD-ADDITIVES.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1937 |
Fruits and Vegetable-Based Products |
Jelly |
Bhutan |
Cyclamates (Cyclamates as Cyclamic acid)
|
Maximum 1000 ppm |
BMS-03:2017
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BMS-032017-FOOD-ADDITIVES.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard |
| 1938 |
Fruits and Vegetable-Based Products |
Jelly |
Bhutan |
Sucralose
|
Maximum 450 ppm |
BMS-03:2017
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BMS-032017-FOOD-ADDITIVES.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1939 |
Fruits and Vegetable-Based Products |
Jelly |
Bhutan |
Aspartame (Methylester)
|
Maximum 1000 ppm |
BMS-03:2017
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BMS-032017-FOOD-ADDITIVES.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1940 |
Fruits and Vegetable-Based Products |
Jam |
Bhutan |
Pesticide Residues
|
As per CXS 192-1995 |
CXS 192-1995
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B192-1995%252FCXS_192e.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1941 |
Fruits and Vegetable-Based Products |
Jam |
Bhutan |
Lead
|
Maximum 0.4 mg/ kg |
CXS 193: 1995
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B193-1995%252FCXS_193e.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1942 |
Fruits and Vegetable-Based Products |
Jam |
Bhutan |
Dimethyl Polysiloxane
|
Maximum 10 ppm |
BMS-03:2017
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BMS-032017-FOOD-ADDITIVES.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1943 |
Fruits and Vegetable-Based Products |
Jam |
Bhutan |
Sorbic acid (or its sodium, calcium or potassium salts calculated as sorbic acid)
|
Maximum 450 mg/ kg |
BMS-03:2017
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BMS-032017-FOOD-ADDITIVES.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1944 |
Fruits and Vegetable-Based Products |
Jam |
Bhutan |
Benzoic acid (or sodium benzoate calculated as benzoic acid)
|
Maximum 450 mg/ kg |
BMS-03:2017
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BMS-032017-FOOD-ADDITIVES.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1945 |
Fruits and Vegetable-Based Products |
Jam |
Bhutan |
Sulphur dioxide (or sulphites Calculated as Sulphur dioxide)
|
Maximum 100 mg/ kg |
BMS-03:2017
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BMS-032017-FOOD-ADDITIVES.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1946 |
Fruits and Vegetable-Based Products |
Jam |
Bhutan |
Cyclamic acid and its calcium and sodium salts
|
Maximum 1000 ppm |
BMS-03:2017
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BMS-032017-FOOD-ADDITIVES.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1947 |
Fruits and Vegetable-Based Products |
Jam |
Bhutan |
Cyclamates (Cyclamates as Cyclamic acid)
|
Maximum 1000 ppm |
BMS-03:2017
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BMS-032017-FOOD-ADDITIVES.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1948 |
Fruits and Vegetable-Based Products |
Jam |
Bhutan |
Sucralose
|
Maximum 450 ppm |
BMS-03:2017
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BMS-032017-FOOD-ADDITIVES.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1949 |
Fruits and Vegetable-Based Products |
Jam |
Bhutan |
Aspartame (Methylester)
|
Maximum 1000 ppm |
BMS-03:2017
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BMS-032017-FOOD-ADDITIVES.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1950 |
Bakery and Confectionary |
Chocolate |
Bhutan |
Heavy Metal and Toxins
|
As per CXS 193-1995 |
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B193-1995%252FCXS_193e.pdf |
BMS 04:2027
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BMS-042017-MYCOTOXINS_IN_FOOD.pdf |
| 1951 |
Bakery and Confectionary |
Chocolate |
Bhutan |
Pesticide Residues
|
As per CXS 192-1995 |
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B192-1995%252FCXS_192e.pdf |
BMS-01:2017
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BMS-012017-PESTICIDE__RESIDUES_IN_FOOD.pdf |
| 1952 |
Bakery and Confectionary |
Chocolate |
Bhutan |
Steviol Glycosides (as Steveiol)
|
Maximum 550 ppm |
BMS-03:2017
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BMS-032017-FOOD-ADDITIVES.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1953 |
Bakery and Confectionary |
Chocolate |
Bhutan |
Cyclamic acid and its calcium and sodium salts
|
Maximum 500 ppm |
BMS-03:2017
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BMS-032017-FOOD-ADDITIVES.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1954 |
Bakery and Confectionary |
Chocolate |
Bhutan |
Cyclamates (Cyclamates as Cyclamic acid)
|
Maximum 500 ppm |
BMS-03:2017
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BMS-032017-FOOD-ADDITIVES.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1955 |
Bakery and Confectionary |
Chocolate |
Bhutan |
Sucralose
|
Maximum 800 ppm |
BMS-03:2017
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BMS-032017-FOOD-ADDITIVES.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1956 |
Bakery and Confectionary |
Chocolate |
Bhutan |
Acesulfame Potassium
|
Maximum 500 ppm |
BMS-03:2017
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BMS-032017-FOOD-ADDITIVES.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1957 |
Bakery and Confectionary |
Chocolate |
Bhutan |
Aspartame (Methylester)
|
Maximum 2000 ppm |
BMS-03:2017
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BMS-032017-FOOD-ADDITIVES.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1958 |
Bakery and Confectionary |
Chocolate |
Bhutan |
Saccharin Sodium
|
Maximum 500 ppm |
BMS-03:2017
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BMS-032017-FOOD-ADDITIVES.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1959 |
Fish and Crustaceans |
Dry Salted Fish |
Bhutan |
Copper
|
Maximum 10 mg/kg |
BMS17:2018
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BS-FOR-DRIED-FISH-AND-DRIED-SALTED-FISH.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1960 |
Fish and Crustaceans |
Dry Salted Fish |
Bhutan |
Zinc
|
Maximum 50 mg/kg |
BMS17:2018
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BS-FOR-DRIED-FISH-AND-DRIED-SALTED-FISH.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1961 |
Fish and Crustaceans |
Dry Salted Fish |
Bhutan |
Methyl mercury
|
Maximum 0.5 mg/kg |
BMS17:2018
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BS-FOR-DRIED-FISH-AND-DRIED-SALTED-FISH.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1962 |
Fish and Crustaceans |
Dry Salted Fish |
Bhutan |
Lead
|
Maximum 0.3 mg/kg |
BMS17:2018
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BS-FOR-DRIED-FISH-AND-DRIED-SALTED-FISH.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1963 |
Fish and Crustaceans |
Dry Salted Fish |
Bhutan |
Yeast and Mould
|
Nil/ g |
BMS17:2018
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BS-FOR-DRIED-FISH-AND-DRIED-SALTED-FISH.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1964 |
Fish and Crustaceans |
Dry Salted Fish |
Bhutan |
Vibrio parahaemolyticus
|
Nil/ 25g |
BMS17:2018
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BS-FOR-DRIED-FISH-AND-DRIED-SALTED-FISH.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1965 |
Fish and Crustaceans |
Dry Salted Fish |
Bhutan |
Vibrio cholarae
|
Nil/ 25g |
BMS17:2018
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BS-FOR-DRIED-FISH-AND-DRIED-SALTED-FISH.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1966 |
Fish and Crustaceans |
Dry Salted Fish |
Bhutan |
Shigella
|
Nil/ 25g |
BMS17:2018
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BS-FOR-DRIED-FISH-AND-DRIED-SALTED-FISH.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1967 |
Fish and Crustaceans |
Dry Salted Fish |
Bhutan |
Salmonella
|
Nil/ 25g |
BMS17:2018
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BS-FOR-DRIED-FISH-AND-DRIED-SALTED-FISH.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1968 |
Fish and Crustaceans |
Dry Salted Fish |
Bhutan |
Staphylococcus aureus
|
Maximum 100 CFU/ g |
BMS17:2018
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BS-FOR-DRIED-FISH-AND-DRIED-SALTED-FISH.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1969 |
Fish and Crustaceans |
Dry Salted Fish |
Bhutan |
E. coli
|
Maximum 20 CFU/ g |
BMS17:2018
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BS-FOR-DRIED-FISH-AND-DRIED-SALTED-FISH.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1970 |
Fish and Crustaceans |
Dry Salted Fish |
Bhutan |
Total coliform count
|
Maximum 100000 CFU/ g |
BMS17:2018
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BS-FOR-DRIED-FISH-AND-DRIED-SALTED-FISH.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1971 |
Fish and Crustaceans |
Dry Salted Fish |
Bhutan |
Sorbic acid
|
Maximum 200 mg/ kg |
BMS17:2018
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BS-FOR-DRIED-FISH-AND-DRIED-SALTED-FISH.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1972 |
Fish and Crustaceans |
Dry Salted Fish |
Bhutan |
Potassium sorbate
|
Maximum 200 mg/ kg |
BMS17:2018
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BS-FOR-DRIED-FISH-AND-DRIED-SALTED-FISH.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1973 |
Fish and Crustaceans |
Dry Salted Fish |
Bhutan |
Sodium sorbate
|
Maximum 200 mg/ kg |
BMS17:2018
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BS-FOR-DRIED-FISH-AND-DRIED-SALTED-FISH.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1974 |
Fish and Crustaceans |
Dry Salted Fish |
Bhutan |
Sodium sorbate
|
Maximum 200 mg/ kg |
BMS17:2018
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BS-FOR-DRIED-FISH-AND-DRIED-SALTED-FISH.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1975 |
Fish and Crustaceans |
Dry Salted Fish |
Bhutan |
Ash insoluble in HCl on dry matter basis
|
Maximum 1% |
BMS17:2018
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BS-FOR-DRIED-FISH-AND-DRIED-SALTED-FISH.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1976 |
Fish and Crustaceans |
Dry Salted Fish |
Bhutan |
Sodium chloride
|
Not less than 10% and not more than 15% |
BMS17:2018
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BS-FOR-DRIED-FISH-AND-DRIED-SALTED-FISH.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1977 |
Fish and Crustaceans |
Dry Salted Fish |
Bhutan |
Moisture
|
Maximum 16 % |
BMS17:2018
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BS-FOR-DRIED-FISH-AND-DRIED-SALTED-FISH.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1978 |
Fish and Crustaceans |
Dry Salted Fish |
Bhutan |
General requirements
|
-The product shall be free from foreign matter, objectionable odour and flavour.
-The product shall be free from visible fungal, insect or mite infestations |
BMS17:2018
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BS-FOR-DRIED-FISH-AND-DRIED-SALTED-FISH.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1979 |
Fish and Crustaceans |
Dry Fish |
Bhutan |
Copper
|
Maximum 10 mg/kg |
BMS17:2018
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BS-FOR-DRIED-FISH-AND-DRIED-SALTED-FISH.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1980 |
Fish and Crustaceans |
Dry Fish |
Bhutan |
Zinc
|
Maximum 50 mg/kg |
BMS17:2018
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BS-FOR-DRIED-FISH-AND-DRIED-SALTED-FISH.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1981 |
Fish and Crustaceans |
Dry Fish |
Bhutan |
Methyl mercury
|
Maximum 0.5 mg/kg |
BMS17:2018
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BS-FOR-DRIED-FISH-AND-DRIED-SALTED-FISH.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1982 |
Fish and Crustaceans |
Dry Fish |
Bhutan |
Lead
|
Maximum 0.3 mg/kg |
BMS17:2018
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BS-FOR-DRIED-FISH-AND-DRIED-SALTED-FISH.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1983 |
Fish and Crustaceans |
Dry Fish |
Bhutan |
Yeast and Mould
|
Nil/ g |
BMS17:2018
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BS-FOR-DRIED-FISH-AND-DRIED-SALTED-FISH.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1984 |
Fish and Crustaceans |
Dry Fish |
Bhutan |
Vibrio parahaemolyticus
|
Nil/ 25g |
BMS17:2018
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BS-FOR-DRIED-FISH-AND-DRIED-SALTED-FISH.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1985 |
Fish and Crustaceans |
Dry Fish |
Bhutan |
Vibrio cholarae
|
Nil/ 25g |
BMS17:2018
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BS-FOR-DRIED-FISH-AND-DRIED-SALTED-FISH.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1986 |
Fish and Crustaceans |
Dry Fish |
Bhutan |
Shigella
|
Nil/ 25g |
BMS17:2018
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BS-FOR-DRIED-FISH-AND-DRIED-SALTED-FISH.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1987 |
Fish and Crustaceans |
Dry Fish |
Bhutan |
Salmonella
|
Nil/ 25g |
BMS17:2018
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BS-FOR-DRIED-FISH-AND-DRIED-SALTED-FISH.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1988 |
Fish and Crustaceans |
Dry Fish |
Bhutan |
Staphylococcus aureus
|
Maximum 100 CFU/ g |
BMS17:2018
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BS-FOR-DRIED-FISH-AND-DRIED-SALTED-FISH.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1989 |
Fish and Crustaceans |
Dry Fish |
Bhutan |
E. coli
|
Maximum 20 CFU/ g |
BMS17:2018
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BS-FOR-DRIED-FISH-AND-DRIED-SALTED-FISH.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1990 |
Fish and Crustaceans |
Dry Fish |
Bhutan |
Total coliform count
|
Maximum 100000 CFU/ g |
BMS17:2018
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BS-FOR-DRIED-FISH-AND-DRIED-SALTED-FISH.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1991 |
Fish and Crustaceans |
Dry Fish |
Bhutan |
Sorbic acid
|
Maximum 200 mg/ kg |
BMS17:2018
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BS-FOR-DRIED-FISH-AND-DRIED-SALTED-FISH.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1992 |
Fish and Crustaceans |
Dry Fish |
Bhutan |
Potassium sorbate
|
Maximum 200 mg/ kg |
BMS17:2018
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BS-FOR-DRIED-FISH-AND-DRIED-SALTED-FISH.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1993 |
Fish and Crustaceans |
Dry Fish |
Bhutan |
Calcium sorbet
|
Maximum 200 mg/ kg |
BMS17:2018
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BS-FOR-DRIED-FISH-AND-DRIED-SALTED-FISH.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1994 |
Fish and Crustaceans |
Dry Fish |
Bhutan |
Sodium sorbate
|
Maximum 200 mg/ kg |
BMS17:2018
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BS-FOR-DRIED-FISH-AND-DRIED-SALTED-FISH.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1995 |
Fish and Crustaceans |
Dry Fish |
Bhutan |
Ash insoluble in HCl on dry matter basis
|
1.0 to 1.5 % |
BMS17:2018
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BS-FOR-DRIED-FISH-AND-DRIED-SALTED-FISH.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1996 |
Fish and Crustaceans |
Dry Fish |
Bhutan |
Sodium chloride
|
2.5 to 7.5 % |
BMS17:2018
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BS-FOR-DRIED-FISH-AND-DRIED-SALTED-FISH.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1997 |
Fish and Crustaceans |
Dry Fish |
Bhutan |
Moisture
|
Maximum 5.0 % |
BMS17:2018
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BS-FOR-DRIED-FISH-AND-DRIED-SALTED-FISH.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1998 |
Fish and Crustaceans |
Dry Fish |
Bhutan |
General requirements
|
-The product shall be free from foreign matter, objectionable odour and flavour.
-The product shall be free from visible fungal, insect or mite infestations |
BMS17:2018
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BS-FOR-DRIED-FISH-AND-DRIED-SALTED-FISH.pdf |
Ref. Link:
https://www.bafra.gov.bt/index.php/standard/ |
| 1999 |
Beverages and Drinks |
Fruit Juice and Nectar |
Bhutan |
Lead
|
-Maximum 0.03 mg/ kg (Fruit juices except juices of berries and other small fruits)
-Maximum 0.03 mg/ kg (Fruit juices exclusively from berries and other small fruits) |
BMS-05:2017
Ref. Link https://www.bafra.gov.bt/wp-content/uploads/2022/08/BMS-052017-HEAVY_METALS__IN_FOOD.pdf |
BMS 11:2017
Ref. Link: https://www.bafra.gov.bt/wp-content/uploads/2022/08/BMS-112017-GENERAL-FRUIT-JUICES-AND-NECTORS.pdf |
| 2000 |
Beverages and Drinks |
Fruit Juice and Nectar |
Bhutan |
Food Additives
|
As per BMS-03:2017 and CXS 192-1995 |
CXS 192-1995
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B192-1995%252FCXS_192e.pdf
Ref. Link:
https://www.bafra.gov.bt/wp-content/uploads/2022/08/BMS-032017-FOOD-ADDITIVES.pdf |
BMS 11:2017
Ref. Link: https://www.bafra.gov.bt/wp-content/uploads/2022/08/BMS-112017-GENERAL-FRUIT-JUICES-AND-NECTORS.pdf |
| 2001 |
Beverages and Drinks |
Fruit Juice and Nectar |
Bhutan |
Microbiological requirements
|
-The product shall be free from microorganisms capable of development under normal conditions of storage.
-The product should not contain any microbial metabolites in amounts which may pose a hazard to human health
-The product shall be free from pathogenic microorganisms. |
BMS 11:2017
Ref. Link: https://www.bafra.gov.bt/wp-content/uploads/2022/08/BMS-112017-GENERAL-FRUIT-JUICES-AND-NECTORS.pdf |
N/A |
| 2002 |
Beverages and Drinks |
Fruit Juice and Nectar |
Bhutan |
Brix level
|
As per Annexe-1 |
BMS 11:2017
Ref. Link: https://www.bafra.gov.bt/wp-content/uploads/2022/08/BMS-112017-GENERAL-FRUIT-JUICES-AND-NECTORS.pdf |
N/A |
| 2003 |
Beverages and Drinks |
Fruit Juice and Nectar |
Bhutan |
Sugar content
|
<2% moisture as defined in the Standard for Sugars (CODEX STAN 212-1999) |
Ref. Link:
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B212-1999%252FCXS_212e.pdf |
BMS 11:2017
Ref. Link: https://www.bafra.gov.bt/wp-content/uploads/2022/08/BMS-112017-GENERAL-FRUIT-JUICES-AND-NECTORS.pdf |
| 2004 |
Beverages and Drinks |
Fruit Juice and Nectar |
Bhutan |
Quality criteria
|
-The fruit juices shall have the characteristic colour, aroma and flavour of juice from the same kind of fruit from which it is made.
-The fruit shall retain no more water from washing, steaming or other preparatory operations than technologically unavoidable. |
BMS 11:2017
Ref. Link: https://www.bafra.gov.bt/wp-content/uploads/2022/08/BMS-112017-GENERAL-FRUIT-JUICES-AND-NECTORS.pdf |
N/A |
| 2005 |
Spices and Condiments |
Curry Powder |
Madagascar |
Pesticide Residues
|
As per the CODEX Pesticide Index |
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/codex-texts/dbs/pestres/pesticides/en/ |
EAS 98: 2021/ ICS 67.220
Ref. Link: https://members.wto.org/crnattachments/2021/SPS/TZA/21_7974_00_e.pdf |
| 2006 |
Spices and Condiments |
Curry Powder |
Madagascar |
Food Additives
|
As per CXS 192-1995 |
CXS 192-1995
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B192-1995%252FCXS_192e.pdf |
EAS 98: 2021/ ICS 67.220
Ref. Link: https://members.wto.org/crnattachments/2021/SPS/TZA/21_7974_00_e.pdf |
| 2007 |
Spices and Condiments |
Curry Powder |
Madagascar |
Heavy metals
|
As per CXS 193-1995 |
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B193-1995%252FCXS_193e.pdf |
EAS 98: 2021/ ICS 67.220
Ref. Link: https://members.wto.org/crnattachments/2021/SPS/TZA/21_7974_00_e.pdf |
| 2008 |
Spices and Condiments |
Curry Powder |
Madagascar |
E. coli
|
Nil/ g (MPN/g) |
EAS 98: 2021/ ICS 67.220
Ref. Link: https://members.wto.org/crnattachments/2021/SPS/TZA/21_7974_00_e.pdf |
Test Method: ISO 16649 -2 |
| 2009 |
Spices and Condiments |
Curry Powder |
Madagascar |
Salmonella spp.
|
Nil/ 25g |
EAS 98: 2021/ ICS 67.220
Ref. Link: https://members.wto.org/crnattachments/2021/SPS/TZA/21_7974_00_e.pdf |
Test Method: ISO 6579 |
| 2010 |
Spices and Condiments |
Curry Powder |
Madagascar |
Yeast and Mould
|
Maximum 10000 CFU/ g |
EAS 98: 2021/ ICS 67.220
Ref. Link: https://members.wto.org/crnattachments/2021/SPS/TZA/21_7974_00_e.pdf |
Test Method: ISO 21527-2 |
| 2011 |
Spices and Condiments |
Curry Powder |
Madagascar |
Total plate count
|
Maximum 100000 CFU/ g |
EAS 98: 2021/ ICS 67.220
Ref. Link: https://members.wto.org/crnattachments/2021/SPS/TZA/21_7974_00_e.pdf |
Test Method: ISO 4833-1 |
| 2012 |
Spices and Condiments |
Curry Powder |
Madagascar |
Aflatoxin B1
|
Maximum 5 μg/kg |
EAS 98: 2021/ ICS 67.220
Ref. Link: https://members.wto.org/crnattachments/2021/SPS/TZA/21_7974_00_e.pdf |
Test Method: ISO 16050 |
| 2013 |
Spices and Condiments |
Curry Powder |
Madagascar |
Aflatoxin
|
Maximum 10 μg/kg |
EAS 98: 2021/ ICS 67.220
Ref. Link: https://members.wto.org/crnattachments/2021/SPS/TZA/21_7974_00_e.pdf |
Test Method: ISO 16050 |
| 2014 |
Spices and Condiments |
Curry Powder |
Madagascar |
Crude fibre, %, max.
|
15.0 |
EAS 98: 2021/ ICS 67.220
Ref. Link: https://members.wto.org/crnattachments/2021/SPS/TZA/21_7974_00_e.pdf |
Test Method: ISO 5498 |
| 2015 |
Spices and Condiments |
Curry Powder |
Madagascar |
Salt, % m/m, max.
|
5.0 |
EAS 98: 2021/ ICS 67.220
Ref. Link: https://members.wto.org/crnattachments/2021/SPS/TZA/21_7974_00_e.pdf |
Test Method: Annex A |
| 2016 |
Spices and Condiments |
Curry Powder |
Madagascar |
Acid insoluble ash in hydrochloric acid, % m/m, max.
|
1.0 |
EAS 98: 2021/ ICS 67.220
Ref. Link: https://members.wto.org/crnattachments/2021/SPS/TZA/21_7974_00_e.pdf |
Test Method: ISO 930 |
| 2017 |
Spices and Condiments |
Curry Powder |
Madagascar |
Non-volatile ether extract, % m/m, min.
|
7.5 |
EAS 98: 2021/ ICS 67.220
Ref. Link: https://members.wto.org/crnattachments/2021/SPS/TZA/21_7974_00_e.pdf |
Test Method: ISO 1108 |
| 2018 |
Spices and Condiments |
Curry Powder |
Madagascar |
Volatile oil, ml/100 g, min.
|
0.25 |
EAS 98: 2021/ ICS 67.220
Ref. Link: https://members.wto.org/crnattachments/2021/SPS/TZA/21_7974_00_e.pdf |
Test Method: ISO 6571 |
| 2019 |
Spices and Condiments |
Curry Powder |
Madagascar |
Moisture, % m/m, max.
|
10.00 |
EAS 98: 2021/ ICS 67.220
Ref. Link: https://members.wto.org/crnattachments/2021/SPS/TZA/21_7974_00_e.pdf |
Test Method: ISO 939 |
| 2020 |
Spices and Condiments |
Curry Powder |
Madagascar |
General requirements
|
Curry powder shall:
a) have characteristic fresh taste and odour of the ingredients used;
b) free from live insects, moulds, dead insects, insect fragments and rodent contamination; and
c) be free from extraneous matter. |
EAS 98: 2021/ ICS 67.220
Ref. Link: https://members.wto.org/crnattachments/2021/SPS/TZA/21_7974_00_e.pdf |
N/A |
| 2021 |
Fruits and Vegetable-Based Products |
Marmalade |
Madagascar |
Pesticide Residues
|
As per the CODEX Pesticide Index |
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/codex-texts/dbs/pestres/pesticides/en/ |
EAS 947:2018/ ICS 67.080.20
Ref. Link: https://members.wto.org/crnattachments/2019/SPS/KEN/19_1192_00_e.pdf |
| 2022 |
Fruits and Vegetable-Based Products |
Marmalade |
Madagascar |
Food Additives
|
As per CXS 192-1995 |
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B192-1995%252FCXS_192e.pdf |
EAS 947:2018/ ICS 67.080.20
Ref. Link: https://members.wto.org/crnattachments/2019/SPS/KEN/19_1192_00_e.pdf |
| 2023 |
Fruits and Vegetable-Based Products |
Marmalade |
Madagascar |
E. coli
|
Nil/ g |
EAS 947:2018/ ICS 67.080.20
Ref. Link: https://members.wto.org/crnattachments/2019/SPS/KEN/19_1192_00_e.pdf |
Test Method: ISO 7251 |
| 2024 |
Fruits and Vegetable-Based Products |
Marmalade |
Madagascar |
Salmonella spp.
|
Nil/ 25g |
EAS 947:2018/ ICS 67.080.20
Ref. Link: https://members.wto.org/crnattachments/2019/SPS/KEN/19_1192_00_e.pdf |
Test Method: ISO 6579 |
| 2025 |
Fruits and Vegetable-Based Products |
Marmalade |
Madagascar |
Yeast and Mould
|
Nil/ g |
EAS 947:2018/ ICS 67.080.20
Ref. Link: https://members.wto.org/crnattachments/2019/SPS/KEN/19_1192_00_e.pdf |
Test Method: ISO 21527-1 |
| 2026 |
Fruits and Vegetable-Based Products |
Marmalade |
Madagascar |
Coliform
|
Nil/ g |
EAS 947:2018/ ICS 67.080.20
Ref. Link: https://members.wto.org/crnattachments/2019/SPS/KEN/19_1192_00_e.pdf |
Test Method: ISO 4832 |
| 2027 |
Fruits and Vegetable-Based Products |
Marmalade |
Madagascar |
Total plate count
|
Maximum 100 CFU/ g |
EAS 947:2018/ ICS 67.080.20
Ref. Link: https://members.wto.org/crnattachments/2019/SPS/KEN/19_1192_00_e.pdf |
Test Method: ISO 4833 |
| 2028 |
Fruits and Vegetable-Based Products |
Marmalade |
Madagascar |
Lead
|
Maximum 1 mg/ kg |
EAS 947:2018/ ICS 67.080.20
Ref. Link: https://members.wto.org/crnattachments/2019/SPS/KEN/19_1192_00_e.pdf |
Test Method: ISO 6633 |
| 2029 |
Fruits and Vegetable-Based Products |
Marmalade |
Madagascar |
Zinc
|
Maximum 50 mg/ kg |
EAS 947:2018/ ICS 67.080.20
Ref. Link: https://members.wto.org/crnattachments/2019/SPS/KEN/19_1192_00_e.pdf |
Test Method: ISO 6636-2 |
| 2030 |
Fruits and Vegetable-Based Products |
Marmalade |
Madagascar |
Copper
|
Maximum 10 mg/ kg |
EAS 947:2018/ ICS 67.080.20
Ref. Link: https://members.wto.org/crnattachments/2019/SPS/KEN/19_1192_00_e.pdf |
Test Method: ISO 7952 |
| 2031 |
Fruits and Vegetable-Based Products |
Marmalade |
Madagascar |
Tin
|
Maximum 250 mg/ kg |
EAS 947:2018/ ICS 67.080.20
Ref. Link: https://members.wto.org/crnattachments/2019/SPS/KEN/19_1192_00_e.pdf |
Test Method: ISO 2447 |
| 2032 |
Fruits and Vegetable-Based Products |
Marmalade |
Madagascar |
Arsenic
|
Maximum 0.5 mg/ kg |
EAS 947:2018/ ICS 67.080.20
Ref. Link: https://members.wto.org/crnattachments/2019/SPS/KEN/19_1192_00_e.pdf |
Test Method: ISO 6634 |
| 2033 |
Fruits and Vegetable-Based Products |
Marmalade |
Madagascar |
Total soluble solids, Min (%)
|
65 |
EAS 947:2018/ ICS 67.080.20
Ref. Link: https://members.wto.org/crnattachments/2019/SPS/KEN/19_1192_00_e.pdf |
Test Method: ISO 2173 |
| 2034 |
Fruits and Vegetable-Based Products |
Marmalade |
Madagascar |
Fruit content, Min (%)
|
20 |
EAS 947:2018/ ICS 67.080.20
Ref. Link: https://members.wto.org/crnattachments/2019/SPS/KEN/19_1192_00_e.pdf |
As per GMP |
| 2035 |
Fruits and Vegetable-Based Products |
Marmalade |
Madagascar |
General requirements
|
Marmalade shall:
a) be prepared from fruit which is either fresh, frozen canned, concentrated or otherwise, processed or preserved; Marmalades shall be prepared from citrus fruit which is fresh, processed, or preserved other than by drying.
b) be prepared from fruit which is substantially sound, wholesome, of suitable ripeness and clean, not deprived of any of its main constituents, except that it is trimmed, sorted and otherwise treated to remove objectionable bruises, stems, toppings tailing, cores, pits stone fruits) and may or may not be peeled; and
c) have the essential physical, chemical, and nutritional characteristics, colour, aroma and flavour of the same kind of fruits from which it is made.
d) free from extraneous vegetable material common to the specific fruit, such as leaves, fruit cores and stems of over 10 mm in length, and sepal tracts aggregating an area of 5 mm2 or longer.
e) contain all-natural soluble solids (extractives) except for those lost during preparation under good manufacturing practices
f) have uniform appearance, consistency and characteristics of the product and remain as such when stored under normal storage conditions |
EAS 947:2018/ ICS 67.080.20
Ref. Link: https://members.wto.org/crnattachments/2019/SPS/KEN/19_1192_00_e.pdf |
N/A |
| 2036 |
Fruits and Vegetable-Based Products |
Jelly |
Madagascar |
Pesticide Residues
|
As per the CODEX Pesticide Index |
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/codex-texts/dbs/pestres/pesticides/en/ |
EAS 947:2018/ ICS 67.080.20
Ref. Link: https://members.wto.org/crnattachments/2019/SPS/KEN/19_1192_00_e.pdf |
| 2037 |
Fruits and Vegetable-Based Products |
Jelly |
Madagascar |
Food Additives
|
As per CXS 192-1995 |
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B192-1995%252FCXS_192e.pdf |
EAS 947:2018/ ICS 67.080.20 Ref. Link: https://members.wto.org/crnattachments/2019/SPS/KEN/19_1192_00_e.pdf |
| 2038 |
Fruits and Vegetable-Based Products |
Jelly |
Madagascar |
E. coli
|
Nil/ g |
EAS 947:2018/ ICS 67.080.20
Ref. Link: https://members.wto.org/crnattachments/2019/SPS/KEN/19_1192_00_e.pdf |
Test Method: ISO 7251 |
| 2039 |
Fruits and Vegetable-Based Products |
Jelly |
Madagascar |
Salmonella spp.
|
Nil/ 25g |
EAS 947:2018/ ICS 67.080.20
Ref. Link: https://members.wto.org/crnattachments/2019/SPS/KEN/19_1192_00_e.pdf |
Test Method: ISO 6579 |
| 2040 |
Fruits and Vegetable-Based Products |
Jelly |
Madagascar |
Yeast and Mould
|
Nil/ g |
EAS 947:2018/ ICS 67.080.20
Ref. Link: https://members.wto.org/crnattachments/2019/SPS/KEN/19_1192_00_e.pdf |
Test Method: ISO 21527-1 |
| 2041 |
Fruits and Vegetable-Based Products |
Jelly |
Madagascar |
Coliform
|
Nil/ g |
EAS 947:2018/ ICS 67.080.20
Ref. Link: https://members.wto.org/crnattachments/2019/SPS/KEN/19_1192_00_e.pdf |
Test Method: ISO 4832 |
| 2042 |
Fruits and Vegetable-Based Products |
Jelly |
Madagascar |
Total plate count
|
Maximum 100 CFU/ g |
EAS 947:2018/ ICS 67.080.20
Ref. Link: https://members.wto.org/crnattachments/2019/SPS/KEN/19_1192_00_e.pdf |
Test Method: ISO 4833 |
| 2043 |
Fruits and Vegetable-Based Products |
Jelly |
Madagascar |
Lead
|
Maximum 1 mg/ kg |
EAS 947:2018/ ICS 67.080.20
Ref. Link: https://members.wto.org/crnattachments/2019/SPS/KEN/19_1192_00_e.pdf |
Test Method: ISO 6633 |
| 2044 |
Fruits and Vegetable-Based Products |
Jelly |
Madagascar |
Zinc
|
Maximum 50 mg/ kg |
EAS 947:2018/ ICS 67.080.20
Ref. Link: https://members.wto.org/crnattachments/2019/SPS/KEN/19_1192_00_e.pdf |
Test Method: ISO 6636-2 |
| 2045 |
Fruits and Vegetable-Based Products |
Jelly |
Madagascar |
Copper
|
Maximum 10 mg/ kg |
EAS 947:2018/ ICS 67.080.20
Ref. Link: https://members.wto.org/crnattachments/2019/SPS/KEN/19_1192_00_e.pdf |
Test Method: ISO 7952 |
| 2046 |
Fruits and Vegetable-Based Products |
Jelly |
Madagascar |
Tin
|
Maximum 250 mg/ kg |
EAS 947:2018/ ICS 67.080.20
Ref. Link: https://members.wto.org/crnattachments/2019/SPS/KEN/19_1192_00_e.pdf |
Test Method: ISO 2447 |
| 2047 |
Fruits and Vegetable-Based Products |
Jelly |
Madagascar |
Arsenic
|
Maximum 0.5 mg/ kg |
EAS 947:2018/ ICS 67.080.20
Ref. Link: https://members.wto.org/crnattachments/2019/SPS/KEN/19_1192_00_e.pdf |
Test Method: ISO 6634 |
| 2048 |
Fruits and Vegetable-Based Products |
Jelly |
Madagascar |
Total soluble solids, Min (%)
|
65 |
EAS 947:2018/ ICS 67.080.20
Ref. Link: https://members.wto.org/crnattachments/2019/SPS/KEN/19_1192_00_e.pdf |
Test Method: ISO 2173 |
| 2049 |
Fruits and Vegetable-Based Products |
Jelly |
Madagascar |
Fruit content, Min (%)
|
45 (Single fruit),
20 in each fruit (Two fruits),
10 in each fruit (Three fruits). |
EAS 947:2018/ ICS 67.080.20
Ref. Link: https://members.wto.org/crnattachments/2019/SPS/KEN/19_1192_00_e.pdf |
As per GMP |
| 2050 |
Fruits and Vegetable-Based Products |
Jelly |
Madagascar |
General requirements
|
Jelly shall:
a) be prepared from fruit which is either fresh, frozen canned, concentrated or otherwise, processed or preserved; Marmalades shall be prepared from citrus fruit which is fresh, processed, or preserved other than by drying.
b) be prepared from fruit which is substantially sound, wholesome, of suitable ripeness and clean, not deprived of any of its main constituents, except that it is trimmed, sorted and otherwise treated to remove objectionable bruises, stems, toppings tailing, cores, pits stone fruits) and may or may not be peeled; and
c) have the essential physical, chemical, and nutritional characteristics, colour, aroma and flavour of the same kind of fruits from which it is made.
d) free from extraneous vegetable material common to the specific fruit, such as leaves, fruit cores and stems. of over 10 mm in length, and sepal tracts aggregating an area of 5 mm2 or longer.
e) be prepared by removal of all, or practically all, of the insoluble solids and may be concentrated by the removal of water
f) be free from syneresis
g) have a uniform appearance, consistency and characteristic of the product and remain as such when stored under normal storage conditions. |
EAS 947:2018/ ICS 67.080.20
Ref. Link: https://members.wto.org/crnattachments/2019/SPS/KEN/19_1192_00_e.pdf |
N/A |
| 2051 |
Fruits and Vegetable-Based Products |
Jam |
Madagascar |
Pesticide Residues
|
As per the CODEX Pesticide Index |
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/codex-texts/dbs/pestres/pesticides/en/ |
EAS 947:2018/ ICS 67.080.20
Ref. Link: https://members.wto.org/crnattachments/2019/SPS/KEN/19_1192_00_e.pdf |
| 2052 |
Fruits and Vegetable-Based Products |
Jam |
Madagascar |
Food Additives
|
As per CXS 192-1995 |
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B192-1995%252FCXS_192e.pdf |
EAS 947:2018/ ICS 67.080.20
Ref. Link: https://members.wto.org/crnattachments/2019/SPS/KEN/19_1192_00_e.pdf |
| 2053 |
Fruits and Vegetable-Based Products |
Jam |
Madagascar |
E. coli
|
Nil/ g |
EAS 947:2018/ ICS 67.080.20
Ref. Link: https://members.wto.org/crnattachments/2019/SPS/KEN/19_1192_00_e.pdf |
Test Method: ISO 7251 |
| 2054 |
Fruits and Vegetable-Based Products |
Jam |
Madagascar |
Salmonella spp.
|
Nil/ 25g |
EAS 947:2018/ ICS 67.080.20
Ref. Link: https://members.wto.org/crnattachments/2019/SPS/KEN/19_1192_00_e.pdf |
Test Method: ISO 6579 |
| 2055 |
Fruits and Vegetable-Based Products |
Jam |
Madagascar |
Yeast and Mould
|
Nil/ g |
EAS 947:2018/ ICS 67.080.20
Ref. Link: https://members.wto.org/crnattachments/2019/SPS/KEN/19_1192_00_e.pdf |
Test Method: ISO 21527-1 |
| 2056 |
Fruits and Vegetable-Based Products |
Jam |
Madagascar |
Coliform
|
Nil/ g |
EAS 947:2018/ ICS 67.080.20
Ref. Link: https://members.wto.org/crnattachments/2019/SPS/KEN/19_1192_00_e.pdf |
Test Method: ISO 4832 |
| 2057 |
Fruits and Vegetable-Based Products |
Jam |
Madagascar |
Total plate count
|
Maximum 100 CFU/ g |
EAS 947:2018/ ICS 67.080.20
Ref. Link: https://members.wto.org/crnattachments/2019/SPS/KEN/19_1192_00_e.pdf |
Test Method: ISO 4833 |
| 2058 |
Fruits and Vegetable-Based Products |
Jam |
Madagascar |
Lead
|
Maximum 1 mg/ kg |
EAS 947:2018/ ICS 67.080.20
Ref. Link: https://members.wto.org/crnattachments/2019/SPS/KEN/19_1192_00_e.pdf |
Test Method: ISO 6633 |
| 2059 |
Fruits and Vegetable-Based Products |
Jam |
Madagascar |
Zinc
|
Maximum 50 mg/ kg |
EAS 947:2018/ ICS 67.080.20
Ref. Link: https://members.wto.org/crnattachments/2019/SPS/KEN/19_1192_00_e.pdf |
Test Method: ISO 6636-2 |
| 2060 |
Fruits and Vegetable-Based Products |
Jam |
Madagascar |
Copper
|
Maximum 10 mg/ kg |
EAS 947:2018/ ICS 67.080.20
Ref. Link: https://members.wto.org/crnattachments/2019/SPS/KEN/19_1192_00_e.pdf |
Test Method: ISO 7952 |
| 2061 |
Fruits and Vegetable-Based Products |
Jam |
Madagascar |
Tin
|
Maximum 250 mg/ kg |
EAS 947:2018/ ICS 67.080.20
Ref. Link: https://members.wto.org/crnattachments/2019/SPS/KEN/19_1192_00_e.pdf |
Test Method: ISO 2447 |
| 2062 |
Fruits and Vegetable-Based Products |
Jam |
Madagascar |
Arsenic
|
Maximum 0.5 mg/ kg |
EAS 947:2018/ ICS 67.080.20
Ref. Link: https://members.wto.org/crnattachments/2019/SPS/KEN/19_1192_00_e.pdf |
Test Method: ISO 6634 |
| 2063 |
Fruits and Vegetable-Based Products |
Jam |
Madagascar |
Total soluble solids, Min (%)
|
65 |
EAS 947:2018/ ICS 67.080.20
Ref. Link: https://members.wto.org/crnattachments/2019/SPS/KEN/19_1192_00_e.pdf |
Test Method: ISO 2173 |
| 2064 |
Fruits and Vegetable-Based Products |
Jam |
Madagascar |
Fruit content, Min (%)
|
45 (Single fruit),
20 in each fruit (Two fruits),
10 in each fruit (Three fruits). |
EAS 947:2018/ ICS 67.080.20
Ref. Link: https://members.wto.org/crnattachments/2019/SPS/KEN/19_1192_00_e.pdf |
As per GMP |
| 2065 |
Fruits and Vegetable-Based Products |
Jam |
Madagascar |
General requirements
|
Jam shall:
a) be prepared from fruit which is either fresh, frozen canned, concentrated or otherwise, processed or preserved; Marmalades shall be prepared from citrus fruit which is fresh, processed, or preserved other than by drying.
b) be prepared from fruit which is substantially sound, wholesome, of suitable ripeness and clean, not deprived of any of its main constituents, except that it is trimmed, sorted and otherwise treated to remove objectionable bruises, stems, toppings tailing, cores, pits stone fruits) and may or may not be peeled; and
c) have the essential physical, chemical, nutritional characteristics, colour, aroma and flavour of the same kind of fruits from which it is made.
d) free from extraneous vegetable material common to the specific fruit, such as leaves, fruit cores and stems. of over 10 mm in length, and sepal tracts aggregating an area of 5 mm2 or longer.
e) be free from syneresis
f) have uniform appearance, consistency and characteristic of the product and remain as such when stored under normal storage conditions. |
EAS 947:2018/ ICS 67.080.20
Ref. Link: https://members.wto.org/crnattachments/2019/SPS/KEN/19_1192_00_e.pdf |
N/A |
| 2066 |
Bakery and Confectionary |
Biscuits |
Madagascar |
Contaminants and Toxins
|
As per CXS 192-1995
As per CXS 193-1995 |
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B193-1995%252FCXS_193e.pdf |
EAS 781:2023/ ICS 67.060
Ref. Link:
https://www.tbs.go.tz/uploads/publications/en-1686641131-DEAS%20781%202023%20Biscuit.pdf |
| 2067 |
Bakery and Confectionary |
Biscuits |
Madagascar |
Food Additives
|
As per CXS 192-1995 |
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B192-1995%252FCXS_192e.pdf |
EAS 781:2023/ ICS 67.060
Ref. Link:
https://www.tbs.go.tz/uploads/publications/en-1686641131-DEAS%20781%202023%20Biscuit.pdf |
| 2068 |
Bakery and Confectionary |
Biscuits |
Madagascar |
Yeast and Mould
|
Maximum 1000 CFU/ g (Yeast),
Maximum 100 CFU/ g (Mould) |
EAS 781:2023/ ICS 67.060
Ref. Link:
https://www.tbs.go.tz/uploads/publications/en-1686641131-DEAS%20781%202023%20Biscuit.pdf |
Test Method: ISO 21527-2 |
| 2069 |
Bakery and Confectionary |
Biscuits |
Madagascar |
Salmonella spp.
|
Nil/ 25g |
EAS 781:2023/ ICS 67.060
Ref. Link:
https://www.tbs.go.tz/uploads/publications/en-1686641131-DEAS%20781%202023%20Biscuit.pdf |
Test Method: ISO 6579-1 |
| 2070 |
Bakery and Confectionary |
Biscuits |
Madagascar |
E. coli
|
Nil/ g |
EAS 781:2023/ ICS 67.060
Ref. Link:
https://www.tbs.go.tz/uploads/publications/en-1686641131-DEAS%20781%202023%20Biscuit.pdf |
Test Method: ISO 16649-2 |
| 2071 |
Bakery and Confectionary |
Biscuits |
Madagascar |
Acidity of extracted fat (as Oleic acid), % by mass, max.
|
1.0 |
EAS 781:2023/ ICS 67.060
Ref. Link:
https://www.tbs.go.tz/uploads/publications/en-1686641131-DEAS%20781%202023%20Biscuit.pdf |
Test Method: Annex D |
| 2072 |
Bakery and Confectionary |
Biscuits |
Madagascar |
Acid insoluble ash on dry basis, % by mass, max.
|
0.1 |
EAS 781:2023/ ICS 67.060
Ref. Link:
https://www.tbs.go.tz/uploads/publications/en-1686641131-DEAS%20781%202023%20Biscuit.pdf |
Test Method: Annex B |
| 2073 |
Bakery and Confectionary |
Biscuits |
Madagascar |
Moisture, % by mass, max.
|
6.0 |
EAS 781:2023/ ICS 67.060
Ref. Link:
https://www.tbs.go.tz/uploads/publications/en-1686641131-DEAS%20781%202023%20Biscuit.pdf |
Test Method: Annex A |
| 2074 |
Bakery and Confectionary |
Biscuits |
Madagascar |
General requirements
|
Biscuits shall:
a) be properly baked so that they are crisp, have uniform texture and are free from a burnt taste and appearance;
b) have a typical flavour of well-baked biscuits”
c) be free from any soapy or bitter after-taste; and
d) be free from fungal and insect infestation, rancid taste and odour. |
EAS 781:2023/ ICS 67.060
Ref. Link:
https://www.tbs.go.tz/uploads/publications/en-1686641131-DEAS%20781%202023%20Biscuit.pdf |
N/A |
| 2075 |
Beverages and Drinks |
Coffee Premix |
Congo |
Food Additives
|
As per CXS 192-1995 |
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B192-1995%252FCXS_192e.pdf |
EAS 1089: 2022/ ICS 67.140 Ref. Link: https://members.wto.org/crnattachments/2022/TBT/RWA/22_2512_00_e.pdf |
| 2076 |
Beverages and Drinks |
Coffee Premix |
Congo |
Heavy metals
|
As per CXS 193-1995 |
CXS 192-1995
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B193-1995%252FCXS_193e.pdf |
EAS 1089: 2022/ ICS 67.140
Ref. Link: https://members.wto.org/crnattachments/2022/TBT/RWA/22_2512_00_e.pdf |
| 2077 |
Beverages and Drinks |
Coffee Premix |
Congo |
Pesticide Residues
|
As per the CODEX Pesticide Index |
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/codex-texts/dbs/pestres/pesticides/en/ |
EAS 1089: 2022/ ICS 67.140
Ref. Link: https://members.wto.org/crnattachments/2022/TBT/RWA/22_2512_00_e.pdf |
| 2078 |
Beverages and Drinks |
Coffee Premix |
Congo |
Ochratoxin A
|
Maximum 10 μg/kg |
EAS 1089: 2022/ ICS 67.140
Ref. Link: https://members.wto.org/crnattachments/2022/TBT/RWA/22_2512_00_e.pdf |
Test Method: ISO 15141 |
| 2079 |
Beverages and Drinks |
Coffee Premix |
Congo |
Yeast and Mould
|
Maximum 1000 CFU/ g |
EAS 1089: 2022/ ICS 67.140
Ref. Link: https://members.wto.org/crnattachments/2022/TBT/RWA/22_2512_00_e.pdf |
Test Method: ISO 21527-2 |
| 2080 |
Beverages and Drinks |
Coffee Premix |
Congo |
Salmonella spp.
|
Nil/ 25g |
EAS 1089: 2022/ ICS 67.140
Ref. Link: https://members.wto.org/crnattachments/2022/TBT/RWA/22_2512_00_e.pdf |
Test Method: ISO 6579-1 |
| 2081 |
Beverages and Drinks |
Coffee Premix |
Congo |
E. coli
|
Nil/ g |
EAS 1089: 2022/ ICS 67.140
Ref. Link: https://members.wto.org/crnattachments/2022/TBT/RWA/22_2512_00_e.pdf |
Test Method: ISO 16649-2 |
| 2082 |
Beverages and Drinks |
Coffee Premix |
Congo |
pH
|
5-8 |
EAS 1089: 2022/ ICS 67.140
Ref. Link: https://members.wto.org/crnattachments/2022/TBT/RWA/22_2512_00_e.pdf |
Test Method: AOAC 970.21 |
| 2083 |
Beverages and Drinks |
Coffee Premix |
Congo |
Caffeine (on wet basis), %
|
Minimum 0.8 (Non-decaffeinated coffee)
Maximum 0.3 (Decaffeinated coffee) |
EAS 1089: 2022/ ICS 67.140
Ref. Link: https://members.wto.org/crnattachments/2022/TBT/RWA/22_2512_00_e.pdf |
Test Method: AOAC 979.11 |
| 2084 |
Beverages and Drinks |
Coffee Premix |
Congo |
Acid insoluble ash, % m/m, max.
|
1 |
EAS 1089: 2022/ ICS 67.140
Ref. Link: https://members.wto.org/crnattachments/2022/TBT/RWA/22_2512_00_e.pdf |
N/A |
| 2085 |
Beverages and Drinks |
Coffee Premix |
Congo |
Total ash % by mass, max.
|
15 |
EAS 1089: 2022/ ICS 67.140
Ref. Link: https://members.wto.org/crnattachments/2022/TBT/RWA/22_2512_00_e.pdf |
Test Method: AOAC 920.93 |
| 2086 |
Beverages and Drinks |
Coffee Premix |
Congo |
Moisture, % by mass, max.
|
5 |
EAS 1089: 2022/ ICS 67.140 Ref. Link: https://members.wto.org/crnattachments/2022/TBT/RWA/22_2512_00_e.pdf |
Test Method: AOAC 925.45A |
| 2087 |
Beverages and Drinks |
Coffee Premix |
Congo |
General requirements
|
Coffee premix shall be:
a) fine granulated or powdered homogenous mixture;
b) of characteristic flavour, colour and odour of the coffee and any other ingredient used;
c) free flowing; and
d) free from foreign matters |
EAS 1089: 2022/ ICS 67.140
Ref. Link: https://members.wto.org/crnattachments/2022/TBT/RWA/22_2512_00_e.pdf |
N/A |
| 2088 |
Food Ingredients |
Starch (Potato) |
Congo |
Yeast and Mould
|
Maximum 1000 CFU/ g |
KS 2964:2022/ ICS 67.080.20
Ref. Link: https://members.wto.org/crnattachments/2022/TBT/KEN/22_3429_00_e.pdf |
Test Method: ISO 21527 -1 |
| 2089 |
Food Ingredients |
Starch (Potato) |
Congo |
Salmonella spp.
|
Nil/ 25g |
KS 2964:2022/ ICS 67.080.20
Ref. Link: https://members.wto.org/crnattachments/2022/TBT/KEN/22_3429_00_e.pdf |
Test Method: ISO 6579 |
| 2090 |
Food Ingredients |
Starch (Potato) |
Congo |
E. coli
|
Nil/ g |
KS 2964:2022/ ICS 67.080.20
Ref. Link: https://members.wto.org/crnattachments/2022/TBT/KEN/22_3429_00_e.pdf |
Test Method: ISO 7251 |
| 2091 |
Food Ingredients |
Starch (Potato) |
Congo |
Staphylococcus aureus
|
<10 CFU/ g |
KS 2964:2022/ ICS 67.080.20
Ref. Link: https://members.wto.org/crnattachments/2022/TBT/KEN/22_3429_00_e.pdf |
Test Method: ISO 6888-1 |
| 2092 |
Food Ingredients |
Starch (Potato) |
Congo |
Pesticide Residues
|
As per the CODEX Pesticide Index |
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/codex-texts/dbs/pestres/pesticides/en/ |
KS 2964:2022/ ICS 67.080.20
Ref. Link: https://members.wto.org/crnattachments/2022/TBT/KEN/22_3429_00_e.pdf |
| 2093 |
Food Ingredients |
Starch (Potato) |
Congo |
Contaminants and Toxins
|
As per CXS 193-1995 |
CXS 193-1995
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B193-1995%252FCXS_193e.pdf |
KS 2964:2022/ ICS 67.080.20
Ref. Link: https://members.wto.org/crnattachments/2022/TBT/KEN/22_3429_00_e.pdf |
| 2094 |
Food Ingredients |
Starch (Potato) |
Congo |
Food Additives
|
As per CXS 192-1995 |
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B192-1995%252FCXS_192e.pdf |
KS 2964:2022/ ICS 67.080.20
Ref. Link: https://members.wto.org/crnattachments/2022/TBT/KEN/22_3429_00_e.pdf |
| 2095 |
Food Ingredients |
Starch (Potato) |
Congo |
Chloride, %, by mass, max.
|
0.6 |
KS 2964:2022/ ICS 67.080.20
Ref. Link: https://members.wto.org/crnattachments/2022/TBT/KEN/22_3429_00_e.pdf |
Test Method: ISO 5810 |
| 2096 |
Food Ingredients |
Starch (Potato) |
Congo |
Sulphated ash, % by mass, max.
|
0.6 |
KS 2964:2022/ ICS 67.080.20
Ref. Link: https://members.wto.org/crnattachments/2022/TBT/KEN/22_3429_00_e.pdf |
Test Method: ISO 5809 |
| 2097 |
Food Ingredients |
Starch (Potato) |
Congo |
Fibre, % by mass on dry weight basis, max.
|
0.2 |
KS 2964:2022/ ICS 67.080.20
Ref. Link: https://members.wto.org/crnattachments/2022/TBT/KEN/22_3429_00_e.pdf |
Test Method: ISO 5498 |
| 2098 |
Food Ingredients |
Starch (Potato) |
Congo |
Moisture, % by mass, max.
|
12.0 |
KS 2964:2022/ ICS 67.080.20
Ref. Link: https://members.wto.org/crnattachments/2022/TBT/KEN/22_3429_00_e.pdf |
Test Method: ISO 1666 |
| 2099 |
Food Ingredients |
Starch (Potato) |
Congo |
Starch content, %, by mass, min.
|
60.0 |
KS 2964:2022/ ICS 67.080.20
Ref. Link: https://members.wto.org/crnattachments/2022/TBT/KEN/22_3429_00_e.pdf |
Test Method: ISO 10520 |
| 2100 |
Food Ingredients |
Starch (Potato) |
Congo |
pH
|
5-7 |
KS 2964:2022/ ICS 67.080.20
Ref. Link: https://members.wto.org/crnattachments/2022/TBT/KEN/22_3429_00_e.pdf |
Test Method: AOAC 943.02 |
| 2101 |
Food Ingredients |
Starch (Potato) |
Congo |
Total acidity, %, by mass, max.
|
1.0 |
KS 2964:2022/ ICS 67.080.20
Ref. Link: https://members.wto.org/crnattachments/2022/TBT/KEN/22_3429_00_e.pdf |
Test Method: AOAC 942.15 |
| 2102 |
Food Ingredients |
Starch (Potato) |
Congo |
General requirements
|
ood grade potato starch shall be:
a) characteristic colour of the raw material used
b) tasteless
c) odourless
d)free from foreign matter
e) be insoluble in cold water and alcohol |
KS 2964:2022/ ICS 67.080.20
Ref. Link: https://members.wto.org/crnattachments/2022/TBT/KEN/22_3429_00_e.pdf |
N/A |
| 2103 |
Beverages and Drinks |
Coffee (Instant Soluble) |
Congo |
Pesticide Residues
|
As per the CODEX Pesticide Index |
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/codex-texts/dbs/pestres/pesticides/en |
EAS 975: 2019/ ICS 67.140.20
Ref. Link: https://members.wto.org/crnattachments/2019/SPS/KEN/19_1596_00_e.pdf |
| 2104 |
Beverages and Drinks |
Coffee (Instant Soluble) |
Congo |
Cadmium
|
Maximum 0.1 mg/ kg |
EAS 975: 2019/ ICS 67.140.20
Ref. Link: https://members.wto.org/crnattachments/2019/SPS/KEN/19_1596_00_e.pdf |
Method: ISO AOAC 999.10 |
| 2105 |
Beverages and Drinks |
Coffee (Instant Soluble) |
Congo |
Lead
|
Maximum 0.5 mg/ kg |
EAS 975: 2019/ ICS 67.140.20
Ref. Link: https://members.wto.org/crnattachments/2019/SPS/KEN/19_1596_00_e.pdf |
Method: ISO AOAC 999.10 |
| 2106 |
Beverages and Drinks |
Coffee (Instant Soluble) |
Congo |
Ochratoxin A
|
Maximum 10 μg/ kg |
EAS 975: 2019/ ICS 67.140.20
Ref. Link: https://members.wto.org/crnattachments/2019/SPS/KEN/19_1596_00_e.pdf |
Test Method: ISO AOAC 2000.09 |
| 2107 |
Beverages and Drinks |
Coffee (Instant Soluble) |
Congo |
Yeast and Mould
|
Maximum 100 CFU/ g |
EAS 975: 2019/ ICS 67.140.20
Ref. Link: https://members.wto.org/crnattachments/2019/SPS/KEN/19_1596_00_e.pdf |
Test Method: ISO ISO 21527-2 |
| 2108 |
Beverages and Drinks |
Coffee (Instant Soluble) |
Congo |
Salmonella spp.
|
Nil/ 25g |
EAS 975: 2019/ ICS 67.140.20
Ref. Link: https://members.wto.org/crnattachments/2019/SPS/KEN/19_1596_00_e.pdf |
Test Method: ISO ISO 6579-1 |
| 2109 |
Beverages and Drinks |
Coffee (Instant Soluble) |
Congo |
Coliform
|
<10 CFU/ g |
EAS 975: 2019/ ICS 67.140.20
Ref. Link: https://members.wto.org/crnattachments/2019/SPS/KEN/19_1596_00_e.pdf |
Test Method: ISO ISO 4832 |
| 2110 |
Beverages and Drinks |
Coffee (Instant Soluble) |
Congo |
Total plate count
|
Maximum 1000 CFU/ g |
EAS 975: 2019/ ICS 67.140.20
Ref. Link: https://members.wto.org/crnattachments/2019/SPS/KEN/19_1596_00_e.pdf |
Test Method: ISO ISO 4833-1 |
| 2111 |
Beverages and Drinks |
Coffee (Instant Soluble) |
Congo |
Solubility in cold water at 16 ºC ± 2 ºC, min.
|
Soluble with moderate |
EAS 975: 2019/ ICS 67.140.20
Ref. Link: https://members.wto.org/crnattachments/2019/SPS/KEN/19_1596_00_e.pdf |
Test Method: ISO Annex C |
| 2112 |
Beverages and Drinks |
Coffee (Instant Soluble) |
Congo |
Solubility in boiling water
|
Dissolves readily in 30 seconds with moderate stirring |
EAS 975: 2019/ ICS 67.140.20
Ref. Link: https://members.wto.org/crnattachments/2019/SPS/KEN/19_1596_00_e.pdf |
Test Method: ISO Annex C |
| 2113 |
Beverages and Drinks |
Coffee (Instant Soluble) |
Congo |
Caffeine content (on dry basis), percent by mass, min.
|
2.8 *b |
EAS 975: 2019/ ICS 67.140.20
Ref. Link: https://members.wto.org/crnattachments/2019/SPS/KEN/19_1596_00_e.pdf |
Test Method: ISO ISO 20481
*b) For decaffeinated instant coffee the maximum limit shall be 0,3% by mass |
| 2114 |
Beverages and Drinks |
Coffee (Instant Soluble) |
Congo |
Total ash (only dry basis), percent by mass max.
|
15.0 |
EAS 975: 2019/ ICS 67.140.20
Ref. Link: https://members.wto.org/crnattachments/2019/SPS/KEN/19_1596_00_e.pdf |
Test Method: ISO Annex B |
| 2115 |
Beverages and Drinks |
Coffee (Instant Soluble) |
Congo |
Moisture, percent by mass, max.
|
4 *a |
EAS 975: 2019/ ICS 67.140.20
Ref. Link: https://members.wto.org/crnattachments/2019/SPS/KEN/19_1596_00_e.pdf |
Test Method: ISO 3726
*a) For granulated coffee the maximum moisture content shall be 5 % by mass. |
| 2116 |
Beverages and Drinks |
Coffee (Instant Soluble) |
Congo |
General requirements
|
Instant coffee shall:
a) be made from coffee complying with DEAS 105;
b) be free-flowing;
c) have the colour and flavour characteristics of coffee when evaluated in accordance with Annex A;
d) be free from foreign and extraneous matter;
e) not contain chicory or any other added substances; and
f) comply with the criteria of authenticity prescribed in ISO 24114. |
EAS 975: 2019/ ICS 67.140.20
Ref. Link: https://members.wto.org/crnattachments/2019/SPS/KEN/19_1596_00_e.pdf |
N/A |
| 2117 |
Beverages and Drinks |
Black Tea |
Congo |
Pesticide Residues
|
As per the CODEX Pesticide Index |
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/codex-texts/dbs/pestres/pesticides/en |
EAS 28: 2018/ ICS 67.160.10
Ref. Link: https://members.wto.org/crnattachments/2018/TBT/KEN/18_3907_00_e.pdf |
| 2118 |
Beverages and Drinks |
Black Tea |
Congo |
Iron filings
|
Maximum 150 mg/ kg |
In accordance with Annex- A,
EAS 28: 2018/ ICS 67.160.10
Ref. Link: https://members.wto.org/crnattachments/2018/TBT/KEN/18_3907_00_e.pdf |
N/A |
| 2119 |
Beverages and Drinks |
Black Tea |
Congo |
Yeast and Mould
|
Maximum 1000 CFU/ g |
EAS 28: 2018/ ICS 67.160.10
Ref. Link: https://members.wto.org/crnattachments/2018/TBT/KEN/18_3907_00_e.pdf |
Test Method: ISO16649-2 |
| 2120 |
Beverages and Drinks |
Black Tea |
Congo |
E. coli
|
Nil/ g |
EAS 28: 2018/ ICS 67.160.10
Ref. Link: https://members.wto.org/crnattachments/2018/TBT/KEN/18_3907_00_e.pdf |
Test Method: ISO 21527-2 |
| 2121 |
Beverages and Drinks |
Black Tea |
Congo |
Total Polyphenols (m/m), min.
|
9.0 |
EAS 28: 2018/ ICS 67.160.10
Ref. Link: https://members.wto.org/crnattachments/2018/TBT/KEN/18_3907_00_e.pdf |
Test Method: ISO 14502-1 |
| 2122 |
Beverages and Drinks |
Black Tea |
Congo |
Crude fibre, %, (m/m), max.
|
16.5 |
EAS 28: 2018/ ICS 67.160.10
Ref. Link: https://members.wto.org/crnattachments/2018/TBT/KEN/18_3907_00_e.pdf |
Test Method: ISO 5498 or ISO 15598*b
*b The specific method for the determination of crude fibre in tea is specified in ISO 15598, however, for the purpose of routine estimation, the general method specified in ISO 5498 is adequate. In cases of dispute, the method of determination should always be specified in ISO 15598. The requirement of a 16.5 % mass fraction remains unchanged regardless of the method used. |
| 2123 |
Beverages and Drinks |
Black Tea |
Congo |
Acid-insoluble ash, %, (m/m), max.
|
1.0 |
EAS 28: 2018/ ICS 67.160.10
Ref. Link: https://members.wto.org/crnattachments/2018/TBT/KEN/18_3907_00_e.pdf |
Test Method: ISO 1577 |
| 2124 |
Beverages and Drinks |
Black Tea |
Congo |
Alkalinity of water-soluble ash (as KOH), %, (m/m)
|
1.0*a- 3.0*a |
EAS 28: 2018/ ICS 67.160.10
Ref. Link: https://members.wto.org/crnattachments/2018/TBT/KEN/18_3907_00_e.pdf |
Test Method: ISO 1578
*a When the alkalinity of water-soluble ash is expressed in terms of millimoles of KOH per 100 g of ground sample, the limits shall be 17.8 - 53.6. |
| 2125 |
Beverages and Drinks |
Black Tea |
Congo |
Water soluble ash, as percentage of total ash, min.
|
35 |
EAS 28: 2018/ ICS 67.160.10
Ref. Link: https://members.wto.org/crnattachments/2018/TBT/KEN/18_3907_00_e.pdf |
Test Method: ISO 1576 |
| 2126 |
Beverages and Drinks |
Black Tea |
Congo |
Total ash, %, (m/m)
|
4-8 |
EAS 28: 2018/ ICS 67.160.10
Ref. Link: https://members.wto.org/crnattachments/2018/TBT/KEN/18_3907_00_e.pdf |
Test Method: ISO 1575 |
| 2127 |
Beverages and Drinks |
Black Tea |
Congo |
Water extract, %, (m/m), min.
|
32 |
EAS 28: 2018/ ICS 67.160.10
Ref. Link: https://members.wto.org/crnattachments/2018/TBT/KEN/18_3907_00_e.pdf |
Test Method: ISO 9768 |
| 2128 |
Beverages and Drinks |
Black Tea |
Congo |
Moisture content, %, (m/m), max.
|
7 |
EAS 28: 2018/ ICS 67.160.10
Ref. Link: https://members.wto.org/crnattachments/2018/TBT/KEN/18_3907_00_e.pdf |
Test Method: ISO 1573 |
| 2129 |
Beverages and Drinks |
Black Tea |
Congo |
General requirements
|
Black tea shall:
a) be free from taint and have characteristic appearance, colour and taste of black tea;
b) free from living insects, moulds, filth and adulterants;
© EAC 2018 – All rights reserved 3
c) free from added colouring matter and harmful substances; and
d) free from foreign and extraneous matter |
EAS 28: 2018/ ICS 67.160.10
Ref. Link: https://members.wto.org/crnattachments/2018/TBT/KEN/18_3907_00_e.pdf |
N/A |
| 2130 |
Candy and Gum-Based Products |
Chewing Gum |
Congo |
Food Additives
|
As per CXS 192-1995 |
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B192-1995%252FCXS_192e.pdf |
EAS 352: 2019/ ICS 67.180.10
Ref. Link: https://members.wto.org/crnattachments/2021/TBT/BDI/21_6530_00_e.pdf |
| 2131 |
Candy and Gum-Based Products |
Chewing Gum |
Congo |
Yeast and Mould
|
<10 CFU/g |
EAS 352: 2019/ ICS 67.180.10
Ref. Link: https://members.wto.org/crnattachments/2021/TBT/BDI/21_6530_00_e.pdf |
Test Method: ISO 21527-2 |
| 2132 |
Candy and Gum-Based Products |
Chewing Gum |
Congo |
Staphylococcus aureus
|
Nil/ g |
EAS 352: 2019/ ICS 67.180.10
Ref. Link: https://members.wto.org/crnattachments/2021/TBT/BDI/21_6530_00_e.pdf |
Test Method: ISO 6888-3 |
| 2133 |
Candy and Gum-Based Products |
Chewing Gum |
Congo |
Salmonella spp.
|
Nil/ 25g |
EAS 352: 2019/ ICS 67.180.10
Ref. Link: https://members.wto.org/crnattachments/2021/TBT/BDI/21_6530_00_e.pdf |
Test Method: ISO 6579-1 |
| 2134 |
Candy and Gum-Based Products |
Chewing Gum |
Congo |
Coliform
|
< 10 CFU/ g |
EAS 352: 2019/ ICS 67.180.10
Ref. Link: https://members.wto.org/crnattachments/2021/TBT/BDI/21_6530_00_e.pdf |
Test Method: ISO 4832 |
| 2135 |
Candy and Gum-Based Products |
Chewing Gum |
Congo |
Mercury
|
Maximum 0.3 mg/ kg |
EAS 352: 2019/ ICS 67.180.10
Ref. Link: https://members.wto.org/crnattachments/2021/TBT/BDI/21_6530_00_e.pdf |
Test Method: AOAC 971.21 |
| 2136 |
Candy and Gum-Based Products |
Chewing Gum |
Congo |
Cadmium
|
Maximum 0.6 mg/ kg |
EAS 352: 2019/ ICS 67.180.10
Ref. Link: https://members.wto.org/crnattachments/2021/TBT/BDI/21_6530_00_e.pdf |
Test Method: AOAC 986-15 |
| 2137 |
Candy and Gum-Based Products |
Chewing Gum |
Congo |
Arsenic
|
Maximum 1.0 mg/ kg |
EAS 352: 2019/ ICS 67.180.10
Ref. Link: https://members.wto.org/crnattachments/2021/TBT/BDI/21_6530_00_e.pdf |
Test Method: AOAC 986-15 |
| 2138 |
Candy and Gum-Based Products |
Chewing Gum |
Congo |
Lead
|
Maximum 0.5 mg/ kg |
EAS 352: 2019/ ICS 67.180.10
Ref. Link: https://members.wto.org/crnattachments/2021/TBT/BDI/21_6530_00_e.pdf |
Test Method: AOAC 986-15 |
| 2139 |
Candy and Gum-Based Products |
Chewing Gum |
Congo |
Gum base, %, m/m, min.
|
12.5 |
EAS 352: 2019/ ICS 67.180.10
Ref. Link: https://members.wto.org/crnattachments/2021/TBT/BDI/21_6530_00_e.pdf |
Test Method: Annex A |
| 2140 |
Candy and Gum-Based Products |
Chewing Gum |
Congo |
Sucrose, *a %, m/m, max.
|
70 |
EAS 352: 2019/ ICS 67.180.10
Ref. Link: https://members.wto.org/crnattachments/2021/TBT/BDI/21_6530_00_e.pdf |
*a If sugar-based
Test Method: ICUMSA GS 4/7/8/5- 2 |
| 2141 |
Candy and Gum-Based Products |
Chewing Gum |
Congo |
Reducing sugars, *a %, m/m, min.
|
4.5 |
EAS 352: 2019/ ICS 67.180.10
Ref. Link: https://members.wto.org/crnattachments/2021/TBT/BDI/21_6530_00_e.pdf |
*a If sugar-based
Test Method: ISO 5377 |
| 2142 |
Candy and Gum-Based Products |
Chewing Gum |
Congo |
Acid insoluble ash, %, m/m, max.
|
7 |
EAS 352: 2019/ ICS 67.180.10
Ref. Link: https://members.wto.org/crnattachments/2021/TBT/BDI/21_6530_00_e.pdf |
Test Method: AOAC 975.12 |
| 2143 |
Candy and Gum-Based Products |
Chewing Gum |
Congo |
Sulphated ash, *a %, m/m, max
|
9.5 |
EAS 352: 2019/ ICS 67.180.10
Ref. Link: https://members.wto.org/crnattachments/2021/TBT/BDI/21_6530_00_e.pdf |
*a If sugar-based
Test Method: ISO 5809 |
| 2144 |
Candy and Gum-Based Products |
Chewing Gum |
Congo |
Moisture, %, m/m, max.
|
4 |
EAS 352: 2019/ ICS 67.180.10
Ref. Link: https://members.wto.org/crnattachments/2021/TBT/BDI/21_6530_00_e.pdf |
Test Method: AOAC 977.10 |
| 2145 |
Candy and Gum-Based Products |
Chewing Gum |
Congo |
General requirements
|
Chewing gum shall be:
a) safe and suitable for human consumption,
b) of a characteristic taste, flavour and chewy, and
c) free from foreign matter. |
EAS 352: 2019/ ICS 67.180.10
Ref. Link: https://members.wto.org/crnattachments/2021/TBT/BDI/21_6530_00_e.pdf |
N/A |
| 2146 |
Beverages and Drinks |
Fruit Juices, Puree, Pulp and Nectars |
Somalia |
Pesticide Residues
|
As per the CODEX Pesticide Index |
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/codex-texts/dbs/pestres/pesticides/en/ |
EAS 948: 2022/ ICS 67.160.20
Ref. Link: https://members.wto.org/crnattachments/2022/TBT/TZA/22_7677_00_e.pdf |
| 2147 |
Beverages and Drinks |
Fruit Juices, Puree, Pulp and Nectars |
Somalia |
Food Additives
|
As per CXS 192-1995 |
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B192-1995%252FCXS_192e.pdf |
EAS 948: 2022/ ICS 67.160.20
Ref. Link: https://members.wto.org/crnattachments/2022/TBT/TZA/22_7677_00_e.pdf |
| 2148 |
Beverages and Drinks |
Fruit Juices, Puree, Pulp and Nectars |
Somalia |
Yeast and Mould
|
Maximum 30 CFU/ g |
EAS 948: 2022/ ICS 67.160.20
Ref. Link: https://members.wto.org/crnattachments/2022/TBT/TZA/22_7677_00_e.pdf |
Test Method: ISO 21527-1 |
| 2149 |
Beverages and Drinks |
Fruit Juices, Puree, Pulp and Nectars |
Somalia |
E. coli
|
Nil/ g |
EAS 948: 2022/ ICS 67.160.20
Ref. Link: https://members.wto.org/crnattachments/2022/TBT/TZA/22_7677_00_e.pdf |
Test Method: ISO 16649-2 |
| 2150 |
Beverages and Drinks |
Fruit Juices, Puree, Pulp and Nectars |
Somalia |
Total Viable Count
|
Maximum 1000 CFU/ g |
EAS 948: 2022/ ICS 67.160.20
Ref. Link: https://members.wto.org/crnattachments/2022/TBT/TZA/22_7677_00_e.pdf |
Test Method: ISO 4833-2 |
| 2151 |
Vegetable Based Products |
Potato Chips |
Somalia |
Lead
|
Maximum 0.03 mg/kg |
EAS 948: 2022/ ICS 67.160.20
Ref. Link: https://members.wto.org/crnattachments/2022/TBT/TZA/22_7677_00_e.pdf |
Test Method: ISO 6633 |
| 2152 |
Beverages and Drinks |
Fruit Juices, Puree, Pulp and Nectars |
Somalia |
Sucrose, Glucose (Dextrose anhydrous) or Fructose
|
<2% |
EAS 948: 2022/ ICS 67.160.20
Ref. Link: https://members.wto.org/crnattachments/2022/TBT/TZA/22_7677_00_e.pdf |
Moisture may be added only to products intended for sale to the consumer or for catering purposes.
Addition of both sugars (defined in 5.1.2.1 and 5.1.2.2) and acidifying agents (listed in CODEX STAN 192) to the same fruit juice is prohibited. |
| 2153 |
Beverages and Drinks |
Fruit Juices, Puree, Pulp and Nectars |
Somalia |
Brix content of common fruit juices and nectars
|
As per the EAS 948: 2022/ ICS 67.160.20 |
EAS 948: 2022/ ICS 67.160.20
Ref. Link: https://members.wto.org/crnattachments/2022/TBT/TZA/22_7677_00_e.pdf |
Test Method: ISO 2173 |
| 2154 |
Beverages and Drinks |
Fruit Juices, Puree, Pulp and Nectars |
Somalia |
Carbon dioxide (CO2) content (if added)
|
Not less than one gas volume, as per the EAS 948: 2022/ ICS 67.160.20 |
EAS 948: 2022/ ICS 67.160.20
Ref. Link: https://members.wto.org/crnattachments/2022/TBT/TZA/22_7677_00_e.pdf |
Test Method: Annex A |
| 2155 |
Beverages and Drinks |
Fruit Juices, Puree, Pulp and Nectars |
Somalia |
Acid insoluble ash, %, Max.
|
0.1 |
EAS 948: 2022/ ICS 67.160.20
Ref. Link: https://members.wto.org/crnattachments/2022/TBT/TZA/22_7677_00_e.pdf |
Test Method: ISO 763 |
| 2156 |
Beverages and Drinks |
Fruit Juices, Puree, Pulp and Nectars |
Somalia |
Ethanol content, %, Max.
|
0.3 |
EAS 948: 2022/ ICS 67.160.20
Ref. Link: https://members.wto.org/crnattachments/2022/TBT/TZA/22_7677_00_e.pdf |
Test Method: ISO 2448 |
| 2157 |
Beverages and Drinks |
Fruit Juices, Puree, Pulp and Nectars |
Somalia |
General requirements
|
The fruit juices and fruit nectars shall have the characteristic colour, aroma and flavour of juice from the same kind of fruit from which it is made. |
EAS 948: 2022/ ICS 67.160.20
Ref. Link: https://members.wto.org/crnattachments/2022/TBT/TZA/22_7677_00_e.pdf |
N/A |
| 2158 |
Vegetable Based Products |
Potato Chips |
Somalia |
Food Additives
|
As per CXS 192-1995 |
CXS 192-1995
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B192-1995%252FCXS_192e.pdf |
Additives may be used in accordance with EAS 103, EAS 747:2010/ ICS 67.080.20
Ref. Link: https://law.resource.org/pub/eac/ibr/eas.747.2010.html |
| 2159 |
Vegetable Based Products |
Potato Chips |
Somalia |
Pesticide Residues
|
As per the CODEX Pesticide Index |
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/codex-texts/dbs/pestres/pesticides/en/ |
EAS 747:2010/ ICS 67.080.20
Ref. Link: https://law.resource.org/pub/eac/ibr/eas.747.2010.html |
| 2160 |
Vegetable Based Products |
Potato Chips |
Somalia |
Yeast and Mould
|
Maximum 1000 CFU/ g |
EAS 747:2010/ ICS 67.080.20
Ref. Link: https://law.resource.org/pub/eac/ibr/eas.747.2010.html |
Test Method: ISO 7251 EAS ISO, ISO 21527-2 |
| 2161 |
Vegetable Based Products |
Potato Chips |
Somalia |
Salmonella spp.
|
Nil/ 25g |
EAS 747:2010/ICS 67.080.20
Ref. Link: https://law.resource.org/pub/eac/ibr/eas.747.2010.html |
Test Method: ISO 7251, ISO 6579 |
| 2162 |
Vegetable Based Products |
Potato Chips |
Somalia |
E. coli
|
Nil/ g |
EAS 747:2010/ ICS 67.080.20
Ref. Link: https://law.resource.org/pub/eac/ibr/eas.747.2010.html |
Test Method: ISO 7251 , ISO 4833 |
| 2163 |
Vegetable Based Products |
Potato Chips |
Somalia |
Total Viable Count
|
Maximum 10000 CFU/ g |
EAS 747:2010/ICS 67.080.20
Ref. Link: https://law.resource.org/pub/eac/ibr/eas.747.2010.html |
Test Method: ISO 7251 |
| 2164 |
Vegetable Based Products |
Potato Chips |
Somalia |
Acrylamide
|
As specified in CAC/RCP 67 |
EAS 747:2010/
ICS 67.080.20
Ref. Link: https://law.resource.org/pub/eac/ibr/eas.747.2010.html |
N/A |
| 2165 |
Vegetable Based Products |
Potato Chips |
Somalia |
Fat content % by mass Max. (on dry basis)
|
20 |
EAS 747:2010/
ICS 67.080.20
Ref. Link: https://law.resource.org/pub/eac/ibr/eas.747.2010.html |
N/A |
| 2166 |
Vegetable Based Products |
Potato Chips |
Somalia |
Peroxide value, meq. oxygen/kg fat, Max.
|
10 |
EAS 747:2010/
ICS 67.080.20
Ref. Link: https://law.resource.org/pub/eac/ibr/eas.747.2010.html |
N/A |
| 2167 |
Vegetable Based Products |
Potato Chips |
Somalia |
Free fatty acid %, by mass Max.
|
0.5 |
EAS 747:2010/
ICS 67.080.20
Ref. Link: https://law.resource.org/pub/eac/ibr/eas.747.2010.html |
N/A |
| 2168 |
Vegetable Based Products |
Potato Chips |
Somalia |
Acid insoluble ash, % by mass (on dry basis), Max.
|
0.15 |
EAS 747:2010/
ICS 67.080.20
Ref. Link: https://law.resource.org/pub/eac/ibr/eas.747.2010.html |
N/A |
| 2169 |
Vegetable Based Products |
Potato Chips |
Somalia |
General requirements
|
Fried potato chips shall:
-have golden brown colour;
-have acceptable texture;
-have a uniform surface, free from -blisters and excessive brown pigmentation;
-not be excessively oily; and
-not be rancid or bitter or have other objectionable odours and tastes. |
EAS 747:2010/
ICS 67.080.20
Ref. Link: https://law.resource.org/pub/eac/ibr/eas.747.2010.html |
N/A |
| 2170 |
Vegetable Based Products |
Flour of potato |
Somalia |
Pesticide Residues
|
As per the CODEX Pesticide Index |
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/codex-texts/dbs/pestres/pesticides/en/ |
KS 2839 4:2023/ICS 67.060
Ref. Link: https://members.wto.org/crnattachments/2023/TBT/KEN/23_09867_00_e.pdf |
| 2171 |
Vegetable Based Products |
Flour of potato |
Somalia |
Food Additives
|
As per CXS 192-1995 |
Ref. Link: https://members.wto.org/crnattachments/2023/TBT/KEN/23_09867_00_e.pdf |
KS 2839 4:2023/ICS 67.060
Ref. Link: https://members.wto.org/crnattachments/2023/TBT/KEN/23_09867_00_e.pdf |
| 2172 |
Vegetable Based Products |
Flour of potato |
Somalia |
Yeast and Mould
|
Maximum 1000 CFU/ g |
KS 2839 4:2023/ICS 67.060
Ref. Link: https://members.wto.org/crnattachments/2023/TBT/KEN/23_09867_00_e.pdf |
Test Method: KS ISO 21527-2 |
| 2173 |
Vegetable Based Products |
Flour of potato |
Somalia |
Salmonella spp.
|
Nil/ 25g |
KS 2839 4:2023/ICS 67.060
Ref. Link: https://members.wto.org/crnattachments/2023/TBT/KEN/23_09867_00_e.pdf |
Test Method: KS ISO 21527-2KS ISO 6579-1 |
| 2174 |
Vegetable Based Products |
Flour of potato |
Somalia |
E. coli
|
Maximum 100 CFU/ g |
KS 2839 4:2023/ICS 67.060
Ref. Link: https://members.wto.org/crnattachments/2023/TBT/KEN/23_09867_00_e.pdf |
Test Method: KS ISO 21527-2KS ISO 16649-2 |
| 2175 |
Vegetable Based Products |
Flour of potato |
Somalia |
Fumonisins
|
Maximum 2000 µg/ kg |
KS 2839 4:2023/ICS 67.060
Ref. Link: https://members.wto.org/crnattachments/2023/TBT/KEN/23_09867_00_e.pdf |
Test Method: KS ISO 21527-2AOAC 2001.06 |
| 2176 |
Vegetable Based Products |
Flour of potato |
Somalia |
Aflatoxins B1
|
Maximum 5 µg/ kg |
KS 2839 4:2023/ICS 67.060
Ref. Link: https://members.wto.org/crnattachments/2023/TBT/KEN/23_09867_00_e.pdf |
Test Method: KS ISO 21527-2KS ISO 16050 |
| 2177 |
Vegetable Based Products |
Flour of potato |
Somalia |
Total Aflatoxins
|
Maximum 10 µg/ kg |
KS 2839 4:2023/ICS 67.060
Ref. Link: https://members.wto.org/crnattachments/2023/TBT/KEN/23_09867_00_e.pdf |
Test Method: KS ISO 21527-2KS ISO 16050 |
| 2178 |
Vegetable Based Products |
Flour of potato |
Somalia |
Cadmium
|
Maximum 0.1 mg/ kg |
KS 2839 4:2023/ICS 67.060
Ref. Link: https://members.wto.org/crnattachments/2023/TBT/KEN/23_09867_00_e.pdf |
Test Method: KS ISO 21527-2AOAC 2013.06 |
| 2179 |
Vegetable Based Products |
Flour of potato |
Somalia |
Lead
|
Maximum 0.2 mg/ kg |
KS 2839 4:2023/ICS 67.060
Ref. Link: https://members.wto.org/crnattachments/2023/TBT/KEN/23_09867_00_e.pdf |
Test Method: KS ISO 21527-2AOAC 2013.06 |
| 2180 |
Vegetable Based Products |
Flour of potato |
Somalia |
Arsenic
|
Maximum 0.1 mg/ kg |
KS 2839 4:2023/ICS 67.060
Ref. Link: https://members.wto.org/crnattachments/2023/TBT/KEN/23_09867_00_e.pdf |
Test Method: KS ISO 21527-2AOAC 2013.06 |
| 2181 |
Vegetable Based Products |
Flour of potato |
Somalia |
Acid insoluble ash, % by m/m, Max.
|
4 |
KS 2839 4:2023/ICS 67.060
Ref. Link: https://members.wto.org/crnattachments/2023/TBT/KEN/23_09867_00_e.pdf |
Test Method: KS ISO 21527-2KS ISO 5985 |
| 2182 |
Vegetable Based Products |
Flour of potato |
Somalia |
Fat acidity, mg KOH per 100 g of product, m/m, Max.
|
50 |
KS 2839 4:2023/ICS 67.060
Ref. Link: https://members.wto.org/crnattachments/2023/TBT/KEN/23_09867_00_e.pdf |
Test Method: KS ISO 21527-2KS ISO 7305 |
| 2183 |
Vegetable Based Products |
Flour of potato |
Somalia |
Total ash, %, Max. *a
|
3 (*a % mass on dry matter basis) |
KS 2839 4:2023/ICS 67.060
Ref. Link: https://members.wto.org/crnattachments/2023/TBT/KEN/23_09867_00_e.pdf |
Test Method: KS ISO 21527-2KS ISO 2171 |
| 2184 |
Vegetable Based Products |
Flour of potato |
Somalia |
Moisture, %, m/m, max.
|
14 |
KS 2839 4:2023/ICS 67.060
Ref. Link: https://members.wto.org/crnattachments/2023/TBT/KEN/23_09867_00_e.pdf |
Test Method: KS ISO 21527-2KS ISO 712 |
| 2185 |
Vegetable Based Products |
Flour of potato |
Somalia |
Crude fibre, % by m/m, Max., *a
|
5 (*a % mass on dry matter basis) |
KS 2839 4:2023/ICS 67.060
Ref. Link: https://members.wto.org/crnattachments/2023/TBT/KEN/23_09867_00_e.pdf |
Test Method: KS ISO 21527-2KS ISO 5498 |
| 2186 |
Vegetable Based Products |
Flour of potato |
Somalia |
Content of sweet potato
|
Minimum 10 % |
KS 2839 4:2023/ICS 67.060
Ref. Link: https://members.wto.org/crnattachments/2023/TBT/KEN/23_09867_00_e.pdf |
N/A |
| 2187 |
Vegetable Based Products |
Flour of potato |
Somalia |
General requirements
|
Blended wheat and sweet potato flour shall be:
a) of the characteristic colour of wheat grains/flour and sweet potato chips /flour from which they were prepared;
b) free from foreign matter such as insects, fungi or dirt;
c) free from musty or other objectionable odour; and
d) wholesome and fit for human consumption. |
KS 2839 4:2023/ICS 67.060
Ref. Link: https://members.wto.org/crnattachments/2023/TBT/KEN/23_09867_00_e.pdf |
N/A |
| 2188 |
Candy and Gum-Based Products |
Chewing Gum |
Somalia |
Food Additives
|
As per CXS 192-1995 |
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B192-1995%252FCXS_192e.pdf |
EAS 352: 2019/ ICS 67.180.10
Ref. Link: https://members.wto.org/crnattachments/2021/TBT/BDI/21_6530_00_e.pdf |
| 2189 |
Candy and Gum-Based Products |
Chewing Gum |
Somalia |
Yeast and Mould
|
<10 CFU/ g |
EAS 352: 2019/ ICS 67.180.10
Ref. Link: https://members.wto.org/crnattachments/2021/TBT/BDI/21_6530_00_e.pdf |
Test Method: ISO 21527-2 |
| 2190 |
Candy and Gum-Based Products |
Chewing Gum |
Somalia |
Staphylococcus aureus
|
Nil/ g |
EAS 352: 2019/ ICS 67.180.10
Ref. Link: https://members.wto.org/crnattachments/2021/TBT/BDI/21_6530_00_e.pdf |
Test Method: ISO 6888-3 |
| 2191 |
Candy and Gum-Based Products |
Chewing Gum |
Somalia |
Salmonella spp.
|
Nil/ 25g |
EAS 352: 2019/ ICS 67.180.10
Ref. Link: https://members.wto.org/crnattachments/2021/TBT/BDI/21_6530_00_e.pdf |
Test Method: ISO 6579-1 |
| 2192 |
Candy and Gum-Based Products |
Chewing Gum |
Somalia |
Coliform
|
< 10 CFU/ g |
EAS 352: 2019/ ICS 67.180.10
Ref. Link: https://members.wto.org/crnattachments/2021/TBT/BDI/21_6530_00_e.pdf |
Test Method: ISO 4832 |
| 2193 |
Candy and Gum-Based Products |
Chewing Gum |
Somalia |
Mercury
|
Maximum 0.3 mg/ kg |
EAS 352: 2019/ ICS 67.180.10
Ref. Link: https://members.wto.org/crnattachments/2021/TBT/BDI/21_6530_00_e.pdf |
Test Method: AOAC 971.21 |
| 2194 |
Candy and Gum-Based Products |
Chewing Gum |
Somalia |
Cadmium
|
Maximum 0.6 mg/ kg |
EAS 352: 2019/ ICS 67.180.10
Ref. Link: https://members.wto.org/crnattachments/2021/TBT/BDI/21_6530_00_e.pdf |
Test Method: AOAC 986-15 |
| 2195 |
Candy and Gum-Based Products |
Chewing Gum |
Somalia |
Arsenic
|
Maximum 1.0 mg/ kg |
EAS 352: 2019/ ICS 67.180.10
Ref. Link: https://members.wto.org/crnattachments/2021/TBT/BDI/21_6530_00_e.pdf |
Test Method: AOAC 986-15 |
| 2196 |
Candy and Gum-Based Products |
Chewing Gum |
Somalia |
Lead
|
Maximum 0.5 mg/kg |
EAS 352: 2019/ ICS 67.180.10
Ref. Link: https://members.wto.org/crnattachments/2021/TBT/BDI/21_6530_00_e.pdf |
Test Method: AOAC 986-15 |
| 2197 |
Candy and Gum-Based Products |
Chewing Gum |
Somalia |
Gum base, %, m/m, min.
|
12.5 |
EAS 352: 2019/ ICS 67.180.10
Ref. Link: https://members.wto.org/crnattachments/2021/TBT/BDI/21_6530_00_e.pdf |
Test Method: Annex A |
| 2198 |
Candy and Gum-Based Products |
Chewing Gum |
Somalia |
Sucrose, *a %, m/m, max.
|
70 |
EAS 352: 2019/ ICS 67.180.10
Ref. Link: https://members.wto.org/crnattachments/2021/TBT/BDI/21_6530_00_e.pdf |
*a If sugar-based
Test Method: ICUMSA GS 4/7/8/5- 2 |
| 2199 |
Candy and Gum-Based Products |
Chewing Gum |
Somalia |
Reducing sugars, *a %, m/m, min.
|
4.5 |
EAS 352: 2019/ ICS 67.180.10
Ref. Link: https://members.wto.org/crnattachments/2021/TBT/BDI/21_6530_00_e.pdf |
*a If sugar-based
Test Method: ISO 5377 |
| 2200 |
Candy and Gum-Based Products |
Chewing Gum |
Somalia |
Acid insoluble ash, %, m/m, max.
|
7 |
EAS 352: 2019/ ICS 67.180.10
Ref. Link: https://members.wto.org/crnattachments/2021/TBT/BDI/21_6530_00_e.pdf |
Test Method: AOAC 975.12 |
| 2201 |
Candy and Gum-Based Products |
Chewing Gum |
Somalia |
Sulphated ash, *a %, m/m, max
|
9.5 |
EAS 352: 2019/ ICS 67.180.10
Ref. Link: https://members.wto.org/crnattachments/2021/TBT/BDI/21_6530_00_e.pdf |
*a If sugar-based
Test Method: ISO 5809 |
| 2202 |
Candy and Gum-Based Products |
Chewing Gum |
Somalia |
Moisture, %, m/m, max.
|
4 |
EAS 352: 2019/ ICS 67.180.10
Ref. Link: https://members.wto.org/crnattachments/2021/TBT/BDI/21_6530_00_e.pdf |
Test Method: AOAC 977.10 |
| 2203 |
Candy and Gum-Based Products |
Chewing Gum |
Somalia |
General requirements
|
Chewing gum shall be:
a) safe and suitable for human consumption,
b) of a characteristic taste, flavour and chewy, and
c) free from foreign matter. |
EAS 352: 2019/ ICS 67.180.10
Ref. Link: https://members.wto.org/crnattachments/2021/TBT/BDI/21_6530_00_e.pdf |
N/A |
| 2204 |
Bakery and Confectionary |
Chocolate & Chocolate Products |
Somalia |
Total Viable Count
|
Maximum 1000 CFU/ g or ml |
EAS 1033: 2020/ICS 67.190
Ref. Link: https://members.wto.org/crnattachments/2020/TBT/UGA/20_7490_00_e.pdf |
Test Method: ISO 4833-1 |
| 2205 |
Bakery and Confectionary |
Chocolate & Chocolate Products |
Somalia |
Yeast and Mould
|
Maximum 100 CFU/ g or ml |
EAS 1033: 2020/ICS 67.190
Ref.Link:https://members.wto.org/crnattachments/2020/TBT/UGA/20_7490_00_e.pdf |
Test Method: ISO 21527-2 |
| 2206 |
Bakery and Confectionary |
Chocolate & Chocolate Products |
Somalia |
Salmonella spp.
|
Nil/ 25 g or ml |
EAS 1033: 2020/ICS 67.190
Ref. Link: https://members.wto.org/crnattachments/2020/TBT/UGA/20_7490_00_e.pdf |
Test Method: ISO 6579-1 |
| 2207 |
Bakery and Confectionary |
Chocolate & Chocolate Products |
Somalia |
E. coli
|
Nil/ g or ml |
EAS 1033: 2020/ICS 67.190
Ref. Link: https://members.wto.org/crnattachments/2020/TBT/UGA/20_7490_00_e.pdf |
Test Method: ISO 16649-2 |
| 2208 |
Bakery and Confectionary |
Chocolate & Chocolate Products |
Somalia |
Food Additives
|
As per CXS 192-1995 |
CXS 192-1995
Ref. Link: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B192-1995%252FCXS_192e.pdf |
EAS 1033: 2020/ICS 67.190
Ref. Link: https://members.wto.org/crnattachments/2020/TBT/UGA/20_7490_00_e.pdf |
| 2209 |
Bakery and Confectionary |
Chocolate & Chocolate Products |
Somalia |
Cadmium
|
Maximum 0.9mg/kg (Chocolate containing or declaring more than 70% of total cocoa solids on a dry matter basis) |
EAS 1033: 2020/ICS 67.190
Ref. Link:
https://members.wto.org/crnattachments/2020/TBT/UGA/20_7490_00_e.pdf |
Test Method: AOAC 999.10 |
| 2210 |
Bakery and Confectionary |
Chocolate & Chocolate Products |
Somalia |
Cadmium
|
Maximum 0.8mg/kg (Chocolate containing or declaring 50 to 70% of total cocoa solids on a dry matter basis) |
EAS 1033: 2020/ICS 67.190
Ref. Link: https://members.wto.org/crnattachments/2020/TBT/UGA/20_7490_00_e.pdf |
Test Method: AOAC 999.10 |
| 2211 |
Bakery and Confectionary |
Chocolate & Chocolate Products |
Somalia |
Cadmium
|
Maximum 0.3mg/kg (Chocolate containing or declaring more than or equal to 30% and less than 50% of dry cocoa solids) |
EAS 1033: 2020/ICS 67.190
Ref. Link: https://members.wto.org/crnattachments/2020/TBT/UGA/20_7490_00_e.pdf |
Test Method: AOAC 999.10 |
| 2212 |
Bakery and Confectionary |
Chocolate & Chocolate Products |
Somalia |
Cadmium
|
Maximum 0.1 mg/kg (Chocolate containing or declaring less than 30% total dry cocoa solids) |
EAS 1033: 2020/ICS 67.190
Ref. Link: https://members.wto.org/crnattachments/2020/TBT/UGA/20_7490_00_e.pdf |
Test Method: AOAC 999.10 |
| 2213 |
Bakery and Confectionary |
Chocolate & Chocolate Products |
Somalia |
Starch/ Flour (% on dry matter basis)
|
<18 (Sweet Chocolate), N/A (Milk Chocolate), N/A (White Chocolate) |
EAS 1033: 2020/ICS 67.190
Ref. Link:
https://members.wto.org/crnattachments/2020/TBT/UGA/20_7490_00_e.pdf |
N/A |
| 2214 |
Bakery and Confectionary |
Chocolate & Chocolate Products |
Somalia |
Total Milk Solids (% on dry matter basis)
|
N/A (Sweet Chocolate), ≥12-14 (Milk Chocolate), ≥14 (White Chocolate) |
EAS 1033: 2020/ICS 67.190
Ref. Link: https://members.wto.org/crnattachments/2020/TBT/UGA/20_7490_00_e.pdf |
N/A |
| 2215 |
Bakery and Confectionary |
Chocolate & Chocolate Products |
Somalia |
Milk Fat (% on dry matter basis)
|
N/A (Sweet Chocolate), ≥2.5-3.5 (Milk Chocolate), ≥2.5-3.5 (White Chocolate) |
EAS 1033: 2020/ICS 67.190
Ref. Link: https://members.wto.org/crnattachments/2020/TBT/UGA/20_7490_00_e.pdf |
N/A |
| 2216 |
Bakery and Confectionary |
Chocolate & Chocolate Products |
Somalia |
Total Cocoa Solids (% on dry matter basis)
|
≥30 (Sweet Chocolate), ≥25 (Milk Chocolate), N/A (White Chocolate) |
EAS 1033: 2020/ICS 67.190
Ref. Link:
https://members.wto.org/crnattachments/2020/TBT/UGA/20_7490_00_e.pdf |
N/A |
| 2217 |
Bakery and Confectionary |
Chocolate & Chocolate Products |
Somalia |
Fat-Free Cocoa Solids (% on dry matter basis)
|
≥12 (Sweet Chocolate), ≥2.5 (Milk Chocolate), N/A (White Chocolate) |
EAS 1033: 2020/ICS 67.190
Ref. Link:
https://members.wto.org/crnattachments/2020/TBT/UGA/20_7490_00_e.pdf |
N/A |
| 2218 |
Bakery and Confectionary |
Chocolate & Chocolate Products |
Somalia |
Cocoa Butter (% on dry matter basis)
|
≥18 (Sweet Chocolate) , N/A (Milk Chocolate), ≥20 (White Chocolate) |
EAS 1033: 2020/ICS 67.190
Ref. Link: https://members.wto.org/crnattachments/2020/TBT/UGA/20_7490_00_e.pdf |
N/A |
| 2219 |
Bakery and Confectionary |
Chocolate & Chocolate Products |
Somalia |
General requirements
|
Chocolates shall be:
a) of colour, flavour and taste characteristic of the chocolate; and
b) free from moulds, extraneous matter and foreign matter |
EAS 1033: 2020/ICS 67.190
Ref. Link: https://members.wto.org/crnattachments/2020/TBT/UGA/20_7490_00_e.pdf |
N/A |
| 2220 |
Food Ingredients |
Cumin Seeds |
Canada |
Volatile oils, ml/100 g (dry basis), minimum
|
2.0 (Grade I), 1.5 (Grade II), 1.5 (Grade III), 1.3 (Ground item) |
CXS 327-2017 |
N/A |
| 2221 |
Food Ingredients |
Cumin Seeds |
Canada |
Total Ash, % Mass Fraction (Dry Basis), Maximum
|
8.5 (Grade I), 10.0 (Grade II), 12.0 (Grade III), 9.5 (For Ground Item) |
CXS 327-2017 |
N/A |
| 2222 |
Candy and Gum-Based Products |
Chewing Gum |
Somalia |
Lead
|
Maximum 0.5 mg/kg |
EAS 352:2019/ICS 67.180.10 |
Test Method: AOAC 986-15
Ref. Link: https://members.wto.org/crnattachments/2021/TBT/BDI/21_6530_00_e.pdf |
| 2223 |
Milk and Milk Based Product |
Skimmed Milk Powder |
United Arab Emirates |
Water
|
5% m/m (Maximum) |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
N/A |
| 2224 |
Milk and Milk Based Product |
Skimmed Milk Powder |
United Arab Emirates |
Milkfat
|
1.5% m/m (Maximum) |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
N/A |
| 2225 |
Milk and Milk Based Product |
Whole Milk Powder |
United Arab Emirates |
Staphylococcus aureus
|
10 /ml or gm (Maximum) |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
GSO 1016/2015 |
| 2226 |
Milk and Milk Based Product |
Whole Milk Powder |
United Arab Emirates |
Salmonella
|
0 /25 ml or gm (Maximum) |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
GSO 1016/2015 |
| 2227 |
Milk and Milk Based Product |
Whole Milk Powder |
United Arab Emirates |
Pesticide Residues
|
0 ml/gm (Maximum) |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
GSO 1016/2015 |
| 2228 |
Milk and Milk Based Product |
Whole Milk Powder |
United Arab Emirates |
Enterobacteria
|
10 /ml or gm (Maximum) |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
GSO 1016/2015 |
| 2229 |
Milk and Milk Based Product |
Whole Milk Powder |
United Arab Emirates |
General Seeding
|
5 X 104 /ml or gm (Maximum) |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
GSO 1016/2015 |
| 2230 |
Milk and Milk Based Product |
Whole Milk Powder |
United Arab Emirates |
Vinylchloride Monomer
|
0.01 mg/kg (Maximum) |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
CODEX STAN 193-1995 |
| 2231 |
Milk and Milk Based Product |
Whole Milk Powder |
United Arab Emirates |
Melamine
|
0.15 mg/kg (Maximum) |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
CODEX STAN 193-1995 |
| 2232 |
Milk and Milk Based Product |
Whole Milk Powder |
United Arab Emirates |
Acrylonitrile
|
0.02 mg/kg (Maximum) |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
CODEX STAN 193-1995 |
| 2233 |
Milk and Milk Based Product |
Whole Milk Powder |
United Arab Emirates |
Tin
|
250 mg/kg (Maximum) |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
CODEX STAN 193-1995 |
| 2234 |
Milk and Milk Based Product |
Whole Milk Powder |
United Arab Emirates |
Cadmium
|
0.02 mg/kg (Maximum) |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
CODEX STAN 193-1995 |
| 2235 |
Milk and Milk Based Product |
Whole Milk Powder |
United Arab Emirates |
Arsenic
|
0.02 mg/kg (Maximum) |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
CODEX STAN 193-1995 |
| 2236 |
Milk and Milk Based Product |
Whole Milk Powder |
United Arab Emirates |
Butylated Hydroxyanisole
|
100 mg/kg (Maximum) |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
N/A |
| 2237 |
Milk and Milk Based Product |
Whole Milk Powder |
United Arab Emirates |
Ascorbyl Palmitate
|
500 mg/kg (Maximum) |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
N/A |
| 2238 |
Milk and Milk Based Product |
Whole Milk Powder |
United Arab Emirates |
Sodium Ascorbate
|
500 mg/kg (Maximum) |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
N/A |
| 2239 |
Milk and Milk Based Product |
Whole Milk Powder |
United Arab Emirates |
Ascorbic Acid
|
500 mg/kg (Maximum) |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
N/A |
| 2240 |
Milk and Milk Based Product |
Whole Milk Powder |
United Arab Emirates |
Aluminium Silicate
|
10000 mg/kg (Maximum) singly or in combination |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
N/A |
| 2241 |
Milk and Milk Based Product |
Whole Milk Powder |
United Arab Emirates |
Calcium Aluminium Silicate
|
10000 mg/kg (Maximum) singly or in combination |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
N/A |
| 2242 |
Milk and Milk Based Product |
Whole Milk Powder |
United Arab Emirates |
Sodium Aluminosilicate
|
10000 mg/kg (Maximum) singly or in combination |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
N/A |
| 2243 |
Milk and Milk Based Product |
Whole Milk Powder |
United Arab Emirates |
Magnesium Silicate
|
10000 mg/kg (Maximum) singly or in combination |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
N/A |
| 2244 |
Milk and Milk Based Product |
Whole Milk Powder |
United Arab Emirates |
Calcium Silicate
|
10000 mg/kg (Maximum) singly or in combination |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
N/A |
| 2245 |
Milk and Milk Based Product |
Whole Milk Powder |
United Arab Emirates |
Silicon Dioxide, Amorphous
|
10000 mg/kg (Maximum) singly or in combination |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
N/A |
| 2246 |
Milk and Milk Based Product |
Whole Milk Powder |
United Arab Emirates |
Magnesium Oxide
|
10000 mg/kg (Maximum) singly or in combination |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
N/A |
| 2247 |
Milk and Milk Based Product |
Whole Milk Powder |
United Arab Emirates |
Magnesium Carbonate
|
10000 mg/kg (Maximum) singly or in combination |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
N/A |
| 2248 |
Milk and Milk Based Product |
Whole Milk Powder |
United Arab Emirates |
Tri-Magnesium Phosphate
|
10000 mg/kg (Maximum) singly or in combination |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
N/A |
| 2249 |
Milk and Milk Based Product |
Whole Milk Powder |
United Arab Emirates |
Tricalcium Phosphate
|
10000 mg/kg (Maximum) singly or in combination |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
N/A |
| 2250 |
Milk and Milk Based Product |
Whole Milk Powder |
United Arab Emirates |
Calcium Carbonate
|
10000 mg/kg (Maximum) singly or in combination |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
N/A |
| 2251 |
Milk and Milk Based Product |
Whole Milk Powder |
United Arab Emirates |
Mono and Diglycerides of Fatty Acids
|
2500 mg/kg (Maximum) |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
N/A |
| 2252 |
Milk and Milk Based Product |
Whole Milk Powder |
United Arab Emirates |
Lecithin
|
Limited by GMP (Maximum) |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
N/A |
| 2253 |
Milk and Milk Based Product |
Whole Milk Powder |
United Arab Emirates |
Potassium Carbonates
|
5000 mg/kg (Maximum) singly or in combination expressed as anhydrous substances |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
N/A |
| 2254 |
Milk and Milk Based Product |
Whole Milk Powder |
United Arab Emirates |
Sodium Carbonates
|
5000 mg/kg (Maximum) singly or in combination expressed as anhydrous substances |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
N/A |
| 2255 |
Milk and Milk Based Product |
Whole Milk Powder |
United Arab Emirates |
Polyphosphates
|
5000 mg/kg (Maximum) singly or in combination expressed as anhydrous substances |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
N/A |
| 2256 |
Milk and Milk Based Product |
Whole Milk Powder |
United Arab Emirates |
Triphosphates
|
5000 mg/kg (Maximum) singly or in combination expressed as anhydrous substances |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
N/A |
| 2257 |
Milk and Milk Based Product |
Whole Milk Powder |
United Arab Emirates |
Diphosphates
|
5000 mg/kg (Maximum) singly or in combination expressed as anhydrous substances |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
N/A |
| 2258 |
Milk and Milk Based Product |
Whole Milk Powder |
United Arab Emirates |
Potassium Phosphates
|
5000 mg/kg (Maximum) singly or in combination expressed as anhydrous substances |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
N/A |
| 2259 |
Milk and Milk Based Product |
Whole Milk Powder |
United Arab Emirates |
Sodium Phosphates
|
5000 mg/kg (Maximum) singly or in combination expressed as anhydrous substances |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
N/A |
| 2260 |
Milk and Milk Based Product |
Whole Milk Powder |
United Arab Emirates |
Calcium Chloride
|
Limited by GMP (Maximum) |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
N/A |
| 2261 |
Milk and Milk Based Product |
Whole Milk Powder |
United Arab Emirates |
Potassium Chloride
|
Limited by GMP (Maximum) |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
N/A |
| 2262 |
Milk and Milk Based Product |
Whole Milk Powder |
United Arab Emirates |
Potassium Citrates
|
5000 mg/kg (Maximum) singly or in combination expressed as anhydrous substances |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
N/A |
| 2263 |
Milk and Milk Based Product |
Whole Milk Powder |
United Arab Emirates |
Sodium Citrates
|
5000 mg/kg (Maximum) singly or in combination expressed as anhydrous substances |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
N/A |
| 2264 |
Milk and Milk Based Product |
Whole Milk Powder |
United Arab Emirates |
Solubility Index
|
1.0 (Maximum) |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
See CODEX STAN 234-1999 |
| 2265 |
Milk and Milk Based Product |
Whole Milk Powder |
United Arab Emirates |
Scorched Particles
|
Disc B (Maximum) |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
See CODEX STAN 234-1999 |
| 2266 |
Milk and Milk Based Product |
Whole Milk Powder |
United Arab Emirates |
Titratable Acidity
|
18.0 (Maximum) |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
See CODEX STAN 234-1999 |
| 2267 |
Milk and Milk Based Product |
Whole Milk Powder |
United Arab Emirates |
Milk Protein in Milk solids-not-fat
|
34% m/m (Minimum) |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
N/A |
| 2268 |
Milk and Milk Based Product |
Whole Milk Powder |
United Arab Emirates |
Water
|
5% m/m (Maximum) |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
N/A |
| 2269 |
Milk and Milk Based Product |
Whole Milk Powder |
United Arab Emirates |
Milkfat
|
Minimum 26% and less than 42% m/m |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
N/A |
| 2270 |
Milk and Milk Based Product |
Cream Powder |
United Arab Emirates |
Staphylococcus aureus
|
10 /ml or gm (Maximum) |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
GSO 1016/2015 |
| 2271 |
Milk and Milk Based Product |
Cream Powder |
United Arab Emirates |
Salmonella
|
0 /25 ml or gm (Maximum) |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
GSO 1016/2015 |
| 2272 |
Milk and Milk Based Product |
Cream Powder |
United Arab Emirates |
Pesticide Residues
|
0 /ml or gm |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
GSO 1016/2015 |
| 2273 |
Milk and Milk Based Product |
Cream Powder |
United Arab Emirates |
Enterobacteria
|
10 /ml or gm (Maximum) |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
GSO 1016/2015 |
| 2274 |
Milk and Milk Based Product |
Cream Powder |
United Arab Emirates |
General Seeding
|
5x10 4 /ml or gm (Maximum) |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
GSO 1016/2015 |
| 2275 |
Milk and Milk Based Product |
Cream Powder |
United Arab Emirates |
Vinylchloride Monomer
|
0.01 mg/kg (Maximum) |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
CODEX STAN 193-1995 |
| 2276 |
Milk and Milk Based Product |
Cream Powder |
United Arab Emirates |
Melamine
|
0.15 mg/kg (Maximum) |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
CODEX STAN 193-1995 |
| 2277 |
Milk and Milk Based Product |
Cream Powder |
United Arab Emirates |
Acrylonitrile
|
0.02 mg/kg (Maximum) |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
CODEX STAN 193-1995 |
| 2278 |
Milk and Milk Based Product |
Cream Powder |
United Arab Emirates |
Tin
|
250 mg/kg (Maximum) |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
CODEX STAN 193-1995 |
| 2279 |
Milk and Milk Based Product |
Cream Powder |
United Arab Emirates |
Cadmium
|
0.02 mg/kg (Maximum) |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
CODEX STAN 193-1995 |
| 2280 |
Milk and Milk Based Product |
Cream Powder |
United Arab Emirates |
Arsenic
|
0.02 mg/kg (Maximum) |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
CODEX STAN 193-1995 |
| 2281 |
Milk and Milk Based Product |
Cream Powder |
United Arab Emirates |
Butylated Hydroxyanisole
|
100 mg/kg (Maximum) |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
N/A |
| 2282 |
Milk and Milk Based Product |
Cream Powder |
United Arab Emirates |
Ascorbyl Palmitate
|
500 mg/kg expressed as ascorbic acid (Maximum) |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
N/A |
| 2283 |
Milk and Milk Based Product |
Cream Powder |
United Arab Emirates |
Sodium Ascorbate
|
500 mg/kg expressed as ascorbic acid (Maximum) |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
N/A |
| 2284 |
Milk and Milk Based Product |
Cream Powder |
United Arab Emirates |
Ascorbic Acid
|
500 mg/kg expressed as ascorbic acid (Maximum) |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
N/A |
| 2285 |
Milk and Milk Based Product |
Cream Powder |
United Arab Emirates |
Aluminium Silicate
|
10000 mg/kg singly or in combination (Maximum) |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
N/A |
| 2286 |
Milk and Milk Based Product |
Cream Powder |
United Arab Emirates |
Calcium Aluminium Silicate
|
10000 mg/kg singly or in combination (Maximum) |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
N/A |
| 2287 |
Milk and Milk Based Product |
Cream Powder |
United Arab Emirates |
Sodium Aluminosilicate
|
10000 mg/kg singly or in combination (Maximum) |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
N/A |
| 2288 |
Milk and Milk Based Product |
Cream Powder |
United Arab Emirates |
Magnesium Silicate
|
10000 mg/kg singly or in combination (Maximum) |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
N/A |
| 2289 |
Milk and Milk Based Product |
Cream Powder |
United Arab Emirates |
Calcium Silicate
|
10000 mg/kg singly or in combination (Maximum) |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
N/A |
| 2290 |
Milk and Milk Based Product |
Cream Powder |
United Arab Emirates |
Silicon Dioxide, Amorphous
|
10000 mg/kg singly or in combination (Maximum) |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
N/A |
| 2291 |
Milk and Milk Based Product |
Cream Powder |
United Arab Emirates |
Magnesium Oxide
|
10000 mg/kg singly or in combination |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
N/A |
| 2292 |
Milk and Milk Based Product |
Cream Powder |
United Arab Emirates |
Magnesium Carbonate
|
10000 mg/kg singly or in combination (Maximum) |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
N/A |
| 2293 |
Milk and Milk Based Product |
Cream Powder |
United Arab Emirates |
Tri-Magnesium Phosphate
|
10000 mg/kg singly or in combination (Maximum) |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
N/A |
| 2294 |
Milk and Milk Based Product |
Cream Powder |
United Arab Emirates |
Tricalcium Phosphate
|
10000 mg/kg singly or in combination |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
N/A |
| 2295 |
Milk and Milk Based Product |
Cream Powder |
United Arab Emirates |
Calcium Carbonate
|
10000 mg/kg singly or in combination (Maximum) |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
N/A |
| 2296 |
Milk and Milk Based Product |
Cream Powder |
United Arab Emirates |
Mono and Diglycerides of Fatty Acids
|
2500 mg/kg (Maximum) |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
N/A |
| 2297 |
Milk and Milk Based Product |
Cream Powder |
United Arab Emirates |
Lecithin
|
Limited by GMP (Maximum) |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
N/A |
| 2298 |
Milk and Milk Based Product |
Cream Powder |
United Arab Emirates |
Potassium Carbonates
|
5000 mg/kg singly or in combination expressed as anhydrous substances (Maximum) |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
N/A |
| 2299 |
Milk and Milk Based Product |
Cream Powder |
United Arab Emirates |
Sodium Carbonates
|
5000 mg/kg singly or in combination expressed as anhydrous substances (Maximum) |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
N/A |
| 2300 |
Milk and Milk Based Product |
Cream Powder |
United Arab Emirates |
Polyphosphates
|
5000 mg/kg singly or in combination expressed as anhydrous substances (Maximum) |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
N/A |
| 2301 |
Milk and Milk Based Product |
Cream Powder |
United Arab Emirates |
Triphosphates
|
5000 mg/kg singly or in combination expressed as anhydrous substances (Maximum) |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
N/A |
| 2302 |
Milk and Milk Based Product |
Cream Powder |
United Arab Emirates |
Diphosphates
|
5000 mg/kg singly or in combination expressed as anhydrous substances (Maximum) |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
N/A |
| 2303 |
Milk and Milk Based Product |
Cream Powder |
United Arab Emirates |
Potassium Phosphates
|
5000 mg/kg singly or in combination expressed as anhydrous substances (Maximum) |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
N/A |
| 2304 |
Milk and Milk Based Product |
Cream Powder |
United Arab Emirates |
Sodium Phosphates
|
5000 mg/kg singly or in combination expressed as anhydrous substances (Maximum) |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
N/A |
| 2305 |
Milk and Milk Based Product |
Cream Powder |
United Arab Emirates |
Calcium Chloride
|
Limited by GMP (Maximum) |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
N/A |
| 2306 |
Milk and Milk Based Product |
Cream Powder |
United Arab Emirates |
Potassium Chloride
|
Limited by GMP (Maximum) |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
N/A |
| 2307 |
Milk and Milk Based Product |
Cream Powder |
United Arab Emirates |
Potassium Citrates
|
5000 mg/kg singly or in combination expressed as anhydrous substances (Maximum) |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
N/A |
| 2308 |
Milk and Milk Based Product |
Cream Powder |
United Arab Emirates |
Sodium Citrates
|
5000 mg/kg singly or in combination expressed as anhydrous substances (Maximum) |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
N/A |
| 2309 |
Milk and Milk Based Product |
Cream Powder |
United Arab Emirates |
Solubility Index
|
Max 1.0 ml |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
See CODEX STAN 234-1999 |
| 2310 |
Milk and Milk Based Product |
Cream Powder |
United Arab Emirates |
Scorched Particles
|
Max Disc B |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
See CODEX STAN 234-1999 |
| 2311 |
Milk and Milk Based Product |
Cream Powder |
United Arab Emirates |
Titratable Acidity
|
Max 18.0 |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
See CODEX STAN 234-1999 |
| 2312 |
Milk and Milk Based Product |
Cream Powder |
United Arab Emirates |
Water
|
5% m/m |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
N/A |
| 2313 |
Milk and Milk Based Product |
Cream Powder |
United Arab Emirates |
Milk Protein in Milk solids-not-fat
|
34% m/m (Maximum) |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
N/A |
| 2314 |
Milk and Milk Based Product |
Cream Powder |
United Arab Emirates |
Milkfat
|
42% m/m (Minimum) |
GSO CODEX STAN 207:2021/ CODEX STAN 207:2028 |
N/A |