FOOD ADDITIVES

Food additive means any substance not normally consumed as a food by itself and not normally used as a typical ingredient of the food, whether or not it has nutritive value, the intentional addition of which to food for a technological (including organoleptic) purpose in the manufacture, processing, preparation, treatment, packing, packaging, transport or holding of such food results, or may be reasonably expected to result (directly or indirectly), in it or its by-products becoming a component of or otherwise affecting the characteristics of such foods. The term does not include contaminants or substances added to food for maintaining or improving nutritional qualities

Good Manufacturing Practice (GMP)

All food additives subject to the provisions of CODEX shall be used under conditions of good manufacturing practice, which include the following:

  • The quantity of the additive added to food shall be limited to the lowest possible level necessary to accomplish its desired effect
  • The quantity of the additive that becomes a component of food as a result of its use in the manufacturing, processing or packaging of a food and which is not intended to accomplish any physical, or other technical effect in the food itself, is reduced to the extent reasonably possible; and
  • The additive is of appropriate food grade quality and is prepared and handled in the same way as a food ingredient.

Food Additive allowed in Bakery products as per CODEX & their limits

Bakery wares

S.No

Additive

Limit (mg/Kg)
1 ASCORBYL ESTERS Max. 1000
2 BENZOATES Max 1000
3 BUTYLATED HYDROXYANISOLE Max 200
4 BUTYLATED HYDROXYTOLUENE Max 200
5 Carnauba wax GMP
6 Fast green FCF 100
7 Mineral oil, high viscosity 3000
8 Propylene glycol esters of fatty acids 15000
9 SORBATES (Sorbic acid, Sodium sorbate, Potassium sorbate, Calcium sorbate) 1000

Bread and ordinary bakery wares

1 ACESULFAME POTASSIUM 1000
2 ASPARTAME 4000
3 BRILLIANT BLUE FCF 100
4 DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL 6000
5 NEOTAME 70
6 SUCRALOSE 650

Breads and rolls

1 MINERAL OIL, MEDIUM VISCOSITY 3000
2 POLYSORBATES 3000
3 TERTIARY BUTYLHYDROQUINONE 200

Soda breads

1 PHOSPHATES 9300

Other ordinary bakery products (e.g., bagels, pita, English muffins)

1 ALLURA RED AC 300
2 ALUMINIUM AMMONIUM SULFATE 100
3 CARAMEL III – AMMONIA CARAMEL 50000
4 CARAMEL IV – SULFITE AMMONIA 50000
5 CAROTENOIDS 100
6 PHOSPHATES 9300
7 POLYSORBATES 3000
8 PROPYL GALLATE 100
9 SODIUM ALUMINIUM PHOSPHATES 100
10 TERTIARY BUTYLHYDROQUINONE 3 200

Bread-type products, including bread stuffing and bread crumbs

1 CARAMEL III – AMMONIA CARAMEL 50000
2 CARMINES 500
3 CAROTENES, BETA-, VEGETABLE 1000
4 CAROTENOIDS 200
5 CHLOROPHYLLS 6.4
6 GRAPE SKIN EXTRACT 200
7 PHOSPHATES 9300
8 POLYSORBATES 3000
9 TERTIARY BUTYLHYDROQUINONE 200

Steamed breads and buns

1 ALUMINIUM AMMONIUM SULFATE 40
2 CARAMEL III – AMMONIA CARAMEL 50000
3 CAROTENOIDS 100
4 PHOSPHATES 9300
5 POLYSORBATES 3000
6 SODIUM ALUMINIUM PHOSPHATES 40

Mixes for bread and ordinary bakery wares

1 ALUMINIUM AMMONIUM SULFATE 40
2 CARAMEL III – AMMONIA CARAMEL 50000
3 PHOSPHATES 9300
4 POLYSORBATES 3000
5 SODIUM ALUMINIUM PHOSPHATES 40

Fine bakery wares (sweet, salty, savory) and mixes

1 ACESULFAME POTASSIUM 1000
2 ALLURA RED AC 300
3 ASPARTAME 1700
4 ASPARTAME-ACESULFAME SALT 1000
5 BEESWAX GMP
6 BRILLIANT BLUE FCF 200
7 CANDELILLA WAX GMP
8 CARAMEL III – AMMONIA CARAMEL 50000
9 CARAMEL IV – SULFITE AMMONIA 1200
10 CARMINES 200
11 CAROTENES, BETA-, VEGETABLE 1000
12 CAROTENOIDS 100
13 CHLOROPHYLLS 75
14 CYCLAMATES 1600
15 DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL 20000
16 HYDROXYBENZOATES, PARA 300
17 INDIGOTINE (INDIGO CARMINE) 200
18 IRON OXIDES 100
19 NEOTAME 80
20 PHOSPHATES 9300
21 POLYSORBATES 3000
22 PONCEAU 4R (COCHINEAL RED A) 50
23 RIBOFLAVINS 300
24 SACCHARINS 170
25 SHELLAC, BLEACHED GMP
26 SUCRALOSE 700
27 SUCROGLYCERIDES 10000
28 SULFITES 50
29 SUNSET YELLOW FCF 50
30

Mixes for fine bakery wares (e.g., cakes, pancakes)

1 PROPYL GALLATE 200

For more details refer:

http://www.codexalimentarius.net/gsfaonline/docs/CXS_192e.pdf