| 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 |
|