Bone phosphate

INS 542

Listed as an emulsifier, a thickener and a stabiliser by Codex.

Listed as emulsifiers (Codex) · thickeners (Codex) · stabilisers (Codex) · humectants (Codex) · anticaking agents (Codex)

Bone phosphate is calcium phosphate obtained from animal bones, used as an anticaking agent, emulsifier and stabiliser. Unlike the other phosphate additives, which are mineral-sourced, it is of animal origin.

Where it is and isn’t permitted

Status of Bone phosphate by jurisdiction. Every jurisdiction this site covers is listed, including those where the substance does not appear.
JurisdictionStatusScope and limitsCitation
Australia and New ZealandFood Standards Australia New ZealandPermitted, with conditions

1 food category

highest permitted level 1,000 mg/kg

Food Standards Code, Schedule 15, S15—5, item 1.5, INS 542retrieved 2026-10-17
CanadaHealth CanadaNo listing matchedHealth Canada’s lists name additives without E or INS numbers, so this site matches them by exact name. A substance listed there under a name this site does not recognise has no row here.
European UnionEuropean Commission / EFSANo listed food uses foundThis site has not matched this substance to any food use on this jurisdiction’s list of authorised food additives. A food additive may be used only in foods that list names. Flavourings, enzymes, processing aids and added nutrients are regulated separately and do not appear on it.
Great BritainFood Standards Agency / Food Standards ScotlandNo listed food uses foundThis site has not matched this substance to any food use on this jurisdiction’s list of authorised food additives. A food additive may be used only in foods that list names. Flavourings, enzymes, processing aids and added nutrients are regulated separately and do not appear on it.
JapanConsumer Affairs AgencyNo listing matchedThis site imports only Japan’s list of designated additives (Appended Table 1 to the Regulations for Enforcement of the Food Sanitation Act), matched by English name. Existing additives, natural flavouring agents and ordinary foods used as additives are permitted outside that list and are not imported, so an empty row does not show that Japan does not permit the substance.
South KoreaMinistry of Food and Drug SafetyNo listing matchedThis site imports Part III of South Korea’s Standards and Specifications for Food Additives, matched by CAS number, then INS number, then exact name. Mixed preparations and sanitisers are not imported, and an entry whose identifiers disagreed with a page’s is held for review, so an empty row does not show that South Korea does not permit the substance.
United StatesFood and Drug AdministrationNot listedDoes not appear on this jurisdiction’s permitted list. That is not the same as being prohibited.
Codex AlimentariusCodex Alimentarius Commission / JECFAPermitted, with conditions

108 food categories

highest permitted level 44,000 mg/kg

Show every food category and its notes
  • 01.1.1 Fluid Milk (plain) — 1,500 mg/kg
    • Note 33 As phosphorus.
    • Note 227 For use in sterilized and UHT treated milks only.
  • 01.1.2 Other Fluid Milk (plain) — 2,200 mg/kg
    • Note 33 As phosphorus.
    • Note 364 Singly or in combination.
    • Note 411 Except for use in lactose reduced milks at 500 mg/kg.
  • 01.1.3 Fluid Buttermilk (plain) — 1,500 mg/kg
    • Note 33 As phosphorus.
    • Note 227 For use in sterilized and UHT treated milks only.
    • Note 397 For use at 1000 mg/kg in non-UHT and non-sterilised buttermilk.
  • 01.1.4 Flavoured Fluid Milk Drinks — 1,500 mg/kg
    • Note 33 As phosphorus.
    • Note 364 Singly or in combination.
    • Note 610 Except for use in products conforming to the Standard for Fermented Milks (CXS 243-2003): sodium dihydrogen phosphate (INS 339(i)), disodium hydrogen phosphate (INS 339(ii)), trisodium phosphate (INS 339(iii)), potassium dihydrogen phosphate (INS 340(i)), dipotassium hydrogen phosphate (INS 340(ii)), tripotassium phosphate (INS 340(iii)), calcium dihydrogen phosphate (INS 341(i)), calcium hydrogen phosphate (INS 341(ii)), tricalcium phosphate (INS 341(iii)), ammonium dihydrogen phosphate (INS 342(i)), diammonium hydrogen phosphate (INS 342(ii)), magnesium dihydrogen phosphate (INS 343(i)), magnesium hydrogen phosphate (INS 343(ii)), trimagnesium phosphate (INS 343(iii)), Disodium diphosphate (INS 450(i)), trisodium diphosphate (INS 450(ii)), tetrasodium diphosphate (INS 450(iii)), tetrapotassium diphosphate (INS 450(v)), dicalcium diphosphate (INS 450(vi)), calcium dihydrogen diphosphate (INS 450(vii)), magnesium dihydrogen diphosphate (INS 450(ix)), pentasodium triphosphate (INS 451(i)), pentapotassium triphosphate (INS 451(ii)), sodium polyphosphate (INS 452(i)), potassium polyphosphate (INS 452(ii)), sodium calcium polyphosphate (INS 452(iii)), calcium polyphosphate (INS 452(iv)), ammonium polyphosphate (INS 452(v)) and bone phosphate (INS 542), as stabilizers and/or thickeners, singly or in combination, at 1000 mg/kg as phosphorous.
  • 01.2 Fermented and renneted milk products (plain), — 1,000 mg/kg
    • Note 33 As phosphorus.
    • Note 610 Except for use in products conforming to the Standard for Fermented Milks (CXS 243-2003): sodium dihydrogen phosphate (INS 339(i)), disodium hydrogen phosphate (INS 339(ii)), trisodium phosphate (INS 339(iii)), potassium dihydrogen phosphate (INS 340(i)), dipotassium hydrogen phosphate (INS 340(ii)), tripotassium phosphate (INS 340(iii)), calcium dihydrogen phosphate (INS 341(i)), calcium hydrogen phosphate (INS 341(ii)), tricalcium phosphate (INS 341(iii)), ammonium dihydrogen phosphate (INS 342(i)), diammonium hydrogen phosphate (INS 342(ii)), magnesium dihydrogen phosphate (INS 343(i)), magnesium hydrogen phosphate (INS 343(ii)), trimagnesium phosphate (INS 343(iii)), Disodium diphosphate (INS 450(i)), trisodium diphosphate (INS 450(ii)), tetrasodium diphosphate (INS 450(iii)), tetrapotassium diphosphate (INS 450(v)), dicalcium diphosphate (INS 450(vi)), calcium dihydrogen diphosphate (INS 450(vii)), magnesium dihydrogen diphosphate (INS 450(ix)), pentasodium triphosphate (INS 451(i)), pentapotassium triphosphate (INS 451(ii)), sodium polyphosphate (INS 452(i)), potassium polyphosphate (INS 452(ii)), sodium calcium polyphosphate (INS 452(iii)), calcium polyphosphate (INS 452(iv)), ammonium polyphosphate (INS 452(v)) and bone phosphate (INS 542), as stabilizers and/or thickeners, singly or in combination, at 1000 mg/kg as phosphorous.
    • Note 635 Except for use in plain fermented milks and drinks based on fermented milk that are not heat- treated, conforming to the Standard for Fermented Milks (CXS 243-2003): for use in reconstitution and recombination.
  • 01.3.1 Condensed milk (plain) — 880 mg/kg
    • Note 33 As phosphorus.
    • Note 565 Except for use in products conforming to the Standards for Evaporated Milks (CXS 281-1971) and Sweetened Condensed Milks (CXS 282-1971): phosphoric acid (INS 338), sodium dihydrogen phosphate (INS 339(i)), disodium hydrogen phosphate (INS 339(ii)), trisodium phosphate (INS 339(iii)), potassium dihydrogen phosphate (INS 340(i)), dipotassium hydrogen phosphate (INS 340(ii)), tripotassium phosphate (INS 340(iii)), calcium dihydrogen phosphate (INS 341(i)), calcium hydrogen phosphate (INS 341(ii)), tricalcium phosphate (INS 341(iii)), ammonium dihydrogen phosphate (INS 342(i)), diammonium hydrogen phosphate (INS 342(ii)), magnesium dihydrogen phosphate (INS 343(i)), magnesium hydrogen phosphate (INS 343(ii)), trimagnesium phosphate (INS343(iii)), disodium diphosphate (INS 450(i)), trisodium diphosphate (INS 450(ii)), tetrasodium diphosphate (INS 450(iii)), tetrapotassium diphosphate (INS 450(v)), dicalcium diphosphate (INS 450(vi), calcium dihydrogen diphosphate (INS 450(vii)), magnesium dihydrogen diphosphate (INS 450 (ix)), pentasodium triphosphate (INS 451(i)), pentapotassium triphosphate (INS 451(ii)), sodium polyphosphate (INS 452(i)), potassium polyphosphate (INS 452(ii)), sodium calcium polyphosphate (INS 452(iii)), calcium polyphosphate (INS 452(iv)), ammonium polyphosphate (INS 452(v)), as acidity regulators only, at 1000 mg/kg as phosphorous, singly or in combination.
  • 01.3.2 Beverage whiteners — 13,000 mg/kg
    • Note 33 As phosphorus.
    • Note 480 Except for use in products conforming to the Standard for a Blend of Evaporated Skimmed Milk and Vegetable Fat (CXS 250-2006) and the Standard for a Blend of Sweetened Condensed Skimmed Milk and Vegetable Fat (CXS 252-2006): sodium dihydrogen phosphate (INS 339(i)), disodium hydrogen phosphate (INS 339(ii)), trisodium phosphate (INS 339(iii)), potassium dihydrogen phosphate (INS 340(i)), dipotassium hydrogen phosphate (INS 340(ii)), tripotassium phosphate (INS 340(iii)), calcium dihydrogen phosphate (INS 341(i)), calcium hydrogen phosphate (INS 341(ii)), tricalcium phosphate (INS 341(iii), disodium diphosphate (INS 450(i)), trisodium diphosphate (INS 450(ii)), tetrasodium diphosphate (INS 450(iii)), tetrapotassium diphosphate (INS 450(v)), dicalcium diphosphate (INS 450(vi)), calcium dihydrogen diphosphate (INS 450(vii)), pentasodium triphosphate (INS 451(i)), pentapotassium triphosphate (INS 451(ii)), sodium polyphosphate (INS 452(i)), potassium polyphosphate (INS 452(ii)), sodium calcium polyphosphate (INS 452(iii)), calcium polyphosphate (INS 452(iv)), ammonium polyphosphate (INS 452(v)), as acidity regulators only, at 4,400 mg/kg as phosphorus.
  • 01.4 Cream (plain) and the like — 2,200 mg/kg
    • Note 33 As phosphorus.
    • Note 617 Except for use in products conforming to the Standard for Creams and Prepared Creams (CXS 288-1976): sodium dihydrogen phosphate (INS 339(i)), disodium hydrogen phosphate (INS 339(ii)), trisodium phosphate (INS 339(iii)), potassium dihydrogen phosphate (INS 340(i)), dipotassium hydrogen phosphate (INS 340(ii)), tripotassium phosphate (INS 340(iii)), calcium dihydrogen phosphate (INS 341(i)), calcium hydrogen phosphate (INS 341(ii)), tricalcium phosphate (INS 341(iii)), ammonium dihydrogen phosphate (INS 342(i)), diammonium hydrogen phosphate (INS 342(ii)), magnesium dihydrogen phosphate (INS 343(i)), magnesium hydrogen phosphate (INS 343(ii)), trimagnesium phosphate (INS343(iii)), disodium diphosphate (INS 450(i)), trisodium diphosphate (INS 450(ii)), tetrasodium diphosphate (INS 450(iii)), tetrapotassium diphosphate (INS 450(v)), dicalcium diphosphate (INS 450(vi)), calcium dihydrogen diphosphate (INS 450(vii)), magnesium dihydrogen diphosphate (INS 450(ix)), pentasodium triphosphate (INS 451(i)), pentapotassium triphosphate (INS 451(ii)), sodium polyphosphate (INS 452(i)), potassium polyphosphate (INS 452(ii)), sodium calcium polyphosphate (INS 452(iii)), calcium polyphosphate (INS 452(iv)), ammonium polyphosphate (INS 452(v)) and bone phosphate (INS 542), as stabilizers or thickeners, singly or in combination, at 1,100 mg/kg as phosphorous.
  • 01.5.1 Milk powder and cream powder (plain) — 4,400 mg/kg
    • Note 33 As phosphorus.
    • Note 543 For use in products conforming to the Standards for Milk Powders and Cream Powder (CXS 207-1999) and Edible Casein Products (CXS 290-1995): phosphoric acid (INS 338), sodium dihydrogen phosphate (INS 339(i)), disodium hydrogen phosphate (INS 339(ii)), trisodium phosphate (INS 339(iii)), potassium dihydrogen phosphate (INS 340(i)), dipotassium hydrogen phosphate (INS 340(ii)), tripotassium phosphate (INS 340(iii)), calcium dihydrogen phosphate (INS 341(i)), calcium hydrogen phosphate (INS 341(ii)), tricalcium phosphate (INS 341(iii)), ammonium dihydrogen phosphate (INS 342(i)), diammonium hydrogen phosphate (INS 342(ii)), magnesium dihydrogen phosphate (INS 343(i)), magnesium hydrogen phosphate (INS 343(ii)), trimagnesium phosphate (INS343(iii)), disodium diphosphate (INS 450(i)), trisodium diphosphate (INS 450(ii)), tetrasodium diphosphate (INS 450(iii)), tetrapotassium diphosphate (INS 450(v)), dicalcium diphosphate (INS 450(vi), calcium dihydrogen diphosphate (INS 450(vii)), magnesium dihydrogen diphosphate (INS 450(ix)), pentasodium triphosphate (INS 451(i)), pentapotassium triphosphate (INS 451(ii)), sodium polyphosphate (INS 452(i)), potassium polyphosphate (INS 452(ii)), sodium calcium polyphosphate (INS 452(iii)), calcium polyphosphate (INS 452(iv)), ammonium polyphosphate (INS 452(v)), as acidity regulators only, singly or in combination at 4,400 mg/kg.
    • Note 548 For use in products conforming to the Standard for Edible Casein Products (CXS 290-1995): phosphoric acid (INS 338), sodium dihydrogen phosphate (INS 339(i)), disodium hydrogen phosphate (INS 339(ii)), trisodium phosphate (INS 339(iii)), potassium dihydrogen phosphate (INS 340(i)), dipotassium hydrogen phosphate (INS 340(ii)), tripotassium phosphate (INS 340(iii)), calcium dihydrogen phosphate (INS 341(i)), calcium hydrogen phosphate (INS 341(ii)), tricalcium phosphate (INS 341(iii)), ammonium dihydrogen phosphate (INS 342(i)), diammonium hydrogen phosphate (INS 342(ii)), magnesium dihydrogen phosphate (INS 343(i)), magnesium hydrogen phosphate (INS 343(ii)), trimagnesium phosphate (INS343(iii)), disodium diphosphate (INS 450(i)), trisodium diphosphate (INS 450(ii)), tetrasodium diphosphate (INS 450(iii)), tetrapotassium diphosphate (INS 450(v)), dicalcium diphosphate (INS 450(vi), calcium dihydrogen diphosphate (INS 450(vii)), magnesium dihydrogen diphosphate (INS 450(ix)), pentasodium triphosphate (INS 451(i)), pentapotassium triphosphate (INS 451(ii)), as acidity regulators only, singly or in combination at 4,400 mg/kg.
    • Note 544 Except for use in products conforming to the Standard for Milk Products and Cream Powder (CXS 207-1999): bone phosphate (INS 542), calcium carbonate (INS 170(i)), calcium dihydrogen phosphate (INS 341(i)), calcium hydrogen phosphate (INS 341(ii)), calcium silicate (INS 552), magnesium carbonate (INS 504(i)), magnesium dihydrogen phosphate (INS 343(i)), magnesium hydrogen phosphate (INS 343(ii)), magnesium oxide (INS 530), magnesium silicate, synthetic (INS 553(i)), silicon dioxide, amorphous (INS 551), talc (INS 553(iii)), tricalcium phosphate (INS 341(iii)), and trimagnesium phosphate (INS 343(iii)) as anticaking agents only, singly or in combination at 10,000 mg/kg.
    • Note 547 Except for use in products conforming to the Standard for Edible Casein Products (CXS 290-1995): sodium polyphosphate (INS 452(i)), potassium polyphosphate (INS 452(ii)), sodium calcium polyphosphate (INS 452(iii)), calcium polyphosphate (INS 452(iv)), ammonium polyphosphate (INS 452(v)), as acidity regulators only, singly or in combination at 2,200 mg/kg.
  • 01.5.2 Milk and cream powder analogues — 4,400 mg/kg
    • Note 33 As phosphorus.
    • Note 88 As a result of carryover from the ingredient.
    • Note 482 Except for use in products conforming to the Standard for a Blend of Skimmed Milk and Vegetable Fat in Powdered Form (CXS 251-2006): tricalcium phosphate (INS 341(iii)) and trimagnesium phosphate (INS 343(iii)) for use as anticaking agents only.
    • Note 483 Except for use in products conforming to the Standard for a Blend of Skimmed Milk and Vegetable Fat in Powdered Form (CXS 251-2006): sodium dihydrogen phosphate (INS 339(i)), disodium hydrogen phosphate (INS 339(ii)), trisodium phosphate (INS 339(iii)), potassium dihydrogen phosphate (INS 340(i)), dipotassium hydrogen phosphate (INS 340(ii)), tripotassium phosphate (INS 340(iii)), calcium dihydrogen phosphate (INS 341(i)), calcium hydrogen phosphate (INS 341(ii)), disodium diphosphate (INS 450(i)), trisodium diphosphate (INS 450(ii)), tetrasodium diphosphate (INS 450(iii)), tetrapotassium diphosphate (INS 450(v)), dicalcium diphosphate (INS 450(vi)), calcium dihydrogen diphosphate (INS 450(vii)), pentasodium triphosphate (INS 451(i)), pentapotassium triphosphate (INS 451(ii)), sodium polyphosphate (INS 452(i)), potassium polyphosphate (INS 452(ii)), sodium calcium polyphosphate (INS 452(iii)), calcium polyphosphate (INS 452(iv)), and ammonium polyphosphate (INS 452(v)), as acidity regulators only.
  • 01.6.1 Unripened cheese — 4,400 mg/kg
    • Note 33 As phosphorus.
    • Note 487 Except for use in products conforming to the Group Standard for Unripened Cheese including Fresh Cheese (CXS 221-2001): phosphoric acid (INS338) as acidity regulators at 880 mg/kg as phosphorus, and sodium dihydrogen phosphate (INS 339(i)), disodium hydrogen phosphate (INS 339(ii)), trisodium phosphate (INS 339(iii)), potassium dihydrogen phosphate (INS 340(i)), dipotassium hydrogen phosphate (INS 340(ii)), tripotassium phosphate (INS 340(iii)), calcium dihydrogen phosphate (INS 341(i)), calcium hydrogen phosphate (INS 341(ii)), tricalcium phosphate (INS 341(iii)), disodium diphosphate (INS 450(i)) and trisodium diphosphate (INS 450(ii)), as stabilizers/thickeners at 1540 mg/kg as phosphorus, in cheese mass only.
    • Note 495 Except for use in products conforming to the Standard for Cottage cheese (CXS 273-1968): phosphoric acid (INS338) as acidity regulators at 880 mg/kg as phosphorus, and sodium dihydrogen phosphate (INS 339(i)), disodium hydrogen phosphate (INS 339(ii)), trisodium phosphate (INS 339(iii)), potassium dihydrogen phosphate (INS 340(i)), dipotassium hydrogen phosphate (INS 340(ii)), tripotassium phosphate (INS 340(iii)), calcium dihydrogen phosphate (INS 341(i)), calcium hydrogen phosphate (INS 341(ii)), tricalcium phosphate (INS 341(iii)), ammonium dihydrogen phosphate (INS 342(i)), diammonium hydrogen phosphate (INS 342(ii)), magnesium hydrogen phosphate (INS343(ii)), trimagnesium phosphate (INS 343(iii)), disodium diphosphate (INS 450(i)), tetrasodium diphosphate (INS 450(iii)), tetrapotassium diphosphate (INS 450(v)), dicalcium diphosphate (INS 450(vi)), pentasodium triphosphate (INS 451(i)), pentapotassium triphosphate (INS 451(ii)), sodium polyphosphate (INS 452(i)), potassium polyphosphate (INS 452(ii)), calcium polyphosphate (INS 452(iv)), ammonium polyphosphate (INS 452(v)), as stabilizers at 1,300 mg/kg as phosphorus, in cheese mass only.
    • Note 496 Except for use in products conforming to the Standard for Cream cheese (CXS 275-1973): phosphoric acid (INS338) as acidity regulators at 880 mg/kg as phosphorus, and sodium dihydrogen phosphate (INS 339(i)), disodium hydrogen phosphate (INS 339(ii)), trisodium phosphate (INS 339(iii)), potassium dihydrogen phosphate (INS 340(i)), dipotassium hydrogen phosphate (INS 340(ii)), tripotassium phosphate (INS 340(iii)), calcium dihydrogen phosphate (INS 341(i)), calcium hydrogen phosphate (INS 341(ii)), tricalcium phosphate (INS 341(iii)), ammonium dihydrogen phosphate (INS 342(i)), diammonium hydrogen phosphate (INS 342(ii)), magnesium hydrogen phosphate (INS343(ii)), trimagnesium phosphate (INS 343(iii)), disodium diphosphate (INS 450(i)), tetrasodium diphosphate (INS 450(iii)), tetrapotassium diphosphate (INS 450(v)), dicalcium diphosphate (INS 450(vi)), pentasodium triphosphate (INS 451(i)), pentapotassium triphosphate (INS 451(ii)), sodium polyphosphate (INS 452(i)), potassium polyphosphate (INS 452(ii)), calcium polyphosphate (INS 452(iv)), ammonium polyphosphate (INS 452(v)), as stabilizers at 4400 mg/kg as phosphorus, in cheese mass only.
    • Note 562 Except for use in products conforming to the Standard for Mozzarella (CXS 262-2006): sodium dihydrogen phosphate (INS 339(i)), disodium hydrogen phosphate (INS 339(ii)), trisodium phosphate (INS 339(iii)), potassium dihydrogen phosphate (INS 340(i)), dipotassium hydrogen phosphate (INS 340(ii)), tripotassium phosphate (INS 340(iii)), calcium dihydrogen phosphate (INS 341(i)), calcium hydrogen phosphate (INS 341(ii)), tricalcium phosphate (INS 341(iii)), ammonium dihydrogen phosphate (INS 342(i)), diammonium hydrogen phosphate (INS 342(ii)), magnesium dihydrogen phosphate (INS 343(i)), magnesium hydrogen phosphate (INS 343(ii)), trimagnesium phosphate (INS 343(iii)), disodium diphosphate (INS 450(i)), trisodium diphosphate (INS 450(ii)), tetrasodium diphosphate (INS 450(iii)), tetrapotassium diphosphate (INS 450(v)), dicalcium diphosphate (INS 450(vi)), calcium dihydrogen phosphate (INS 450(vii)), magnesium dihydrogen diphosphate (INS 450(ix)), pentasodium triphosphate (INS 451(i)), pentapotassium triphosphate (INS 451(ii)), sodium polyphosphate (INS 452(i)), potassium polyphosphate (INS 452(ii)), sodium calcium polyphosphate (INS 452(iii)), calcium polyphosphate (INS 452(iv)), ammonium polyphosphate (INS 452(v)), as stabilizers at 4400 mg/kg as phosphorus, singly or in combination, in cheese mass only.
    • Note 564 Except for use in products conforming to the Standard for Mozzarella (CXS 262-2006): phosphoric acid (INS 338) sodium dihydrogen phosphate (INS 339(i)), disodium hydrogen phosphate (INS 339(ii)), trisodium phosphate (INS 339(iii)), potassium dihydrogen phosphate (INS 340(i)), dipotassium hydrogen phosphate (INS 340(ii)), tripotassium phosphate (INS 340(iii)), calcium dihydrogen phosphate (INS 341(i)), calcium hydrogen phosphate (INS 341(ii)), tricalcium phosphate (INS 341(iii)), ammonium dihydrogen phosphate (INS 342(i)), diammonium hydrogen phosphate (INS 342(ii)), magnesium dihydrogen phosphate (INS 343(i)), magnesium hydrogen phosphate (INS 343(ii)), trimagnesium phosphate (INS343(iii)), disodium diphosphate (INS 450(i)), trisodium diphosphate (INS 450(ii)), tetrasodium diphosphate (INS 450(iii)), tetrapotassium diphosphate (INS 450(v)), dicalcium diphosphate (INS 450(vi), calcium dihydrogen diphosphate (INS 450(vii)), magnesium dihydrogen diphosphate (INS 450 (ix)), pentasodium triphosphate (INS 451(i)), pentapotassium triphosphate (INS 451(ii)), sodium polyphosphate (INS 452(i)), potassium polyphosphate (INS 452(ii)), sodium calcium polyphosphate (INS 452(iii)), calcium polyphosphate (INS 452(iv)), ammonium polyphosphate (INS 452(v)), as acidity regulators at 880 mg/kg as phosphorus, singly or in combination, in cheese mass only.
  • 01.6.4 Processed cheese — 9,000 mg/kg
    • Note 33 As phosphorus.
  • 01.6.5 Cheese analogues — 9,000 mg/kg
    • Note 33 As phosphorus.
  • 01.7 Dairy-based desserts (e.g. pudding, fruit or flavoured yoghurt) — 1,500 mg/kg
    • Note 33 As phosphorus.
    • Note 610 Except for use in products conforming to the Standard for Fermented Milks (CXS 243-2003): sodium dihydrogen phosphate (INS 339(i)), disodium hydrogen phosphate (INS 339(ii)), trisodium phosphate (INS 339(iii)), potassium dihydrogen phosphate (INS 340(i)), dipotassium hydrogen phosphate (INS 340(ii)), tripotassium phosphate (INS 340(iii)), calcium dihydrogen phosphate (INS 341(i)), calcium hydrogen phosphate (INS 341(ii)), tricalcium phosphate (INS 341(iii)), ammonium dihydrogen phosphate (INS 342(i)), diammonium hydrogen phosphate (INS 342(ii)), magnesium dihydrogen phosphate (INS 343(i)), magnesium hydrogen phosphate (INS 343(ii)), trimagnesium phosphate (INS 343(iii)), Disodium diphosphate (INS 450(i)), trisodium diphosphate (INS 450(ii)), tetrasodium diphosphate (INS 450(iii)), tetrapotassium diphosphate (INS 450(v)), dicalcium diphosphate (INS 450(vi)), calcium dihydrogen diphosphate (INS 450(vii)), magnesium dihydrogen diphosphate (INS 450(ix)), pentasodium triphosphate (INS 451(i)), pentapotassium triphosphate (INS 451(ii)), sodium polyphosphate (INS 452(i)), potassium polyphosphate (INS 452(ii)), sodium calcium polyphosphate (INS 452(iii)), calcium polyphosphate (INS 452(iv)), ammonium polyphosphate (INS 452(v)) and bone phosphate (INS 542), as stabilizers and/or thickeners, singly or in combination, at 1000 mg/kg as phosphorous.
  • 01.8.1 Liquid whey and whey products, excluding whey cheeses — 880 mg/kg
    • Note 33 As phosphorus.
    • Note 228 Except for use to stabilize higher protein liquid whey used for further processing into whey protein concentrates at 1 320 mg/kg.
  • 01.8.2 Dried whey and whey products, excluding whey cheeses — 4,400 mg/kg
    • Note 33 As phosphorus.
    • Note XS331 Excluding products conforming to the Standard for Dairy Permeate Powders (CXS 331-2017).
  • 02.2.1 Butter — 880 mg/kg
    • Note 33 As phosphorus.
    • Note 34 On the anhydrous basis.
  • 02.2.2 Fat spreads, dairy fat spreads and blended spreads — 2,200 mg/kg
    • Note 33 As phosphorus.
    • Note 530 Except for use in products conforming to the Standard for Spreads and Blended Spreads (CXS 256-2007): phosphoric acid (INS 338), sodium dihydrogen phosphate (INS 339(i)), disodium hydrogen phosphate (INS 339(ii)), trisodium phosphate (INS 339(iii)), potassium dihydrogen phosphate (INS 340(i)), dipotassium hydrogen phosphate (INS 340(ii)), tripotassium phosphate (INS 340(iii)), calcium dihydrogen phosphate (INS 341(i)), calcium hydrogen phosphate (INS 341(ii)), tricalcium phosphate (INS 341(iii), ammonium dihydrogen phosphate (INS 342(i)), diammonium hydrogen phosphate (INS 342(ii)), magnesium dihydrogen phosphate (INS 343(i)), magnesium hydrogen phosphate (INS 343(ii)), trimagnesium phosphate (INS 343(iii)), disodium diphosphate (INS 450(i)), trisodium diphosphate (INS 450(ii)), tetrasodium diphosphate (INS 450(iii)), tetrapotassium diphosphate (INS 450(v)), dicalcium diphosphate (INS 450(vi)), calcium dihydrogen diphosphate (INS 450(vii)), magnesium dihydrogen diphosphate (INS 450(ix)), pentasodium triphosphate (INS 451(i)), pentapotassium triphosphate (INS 451(ii)), sodium polyphosphate (INS 452(i)), potassium polyphosphate (INS 452(ii)), sodium calcium polyphosphate (INS 452(iii)), calcium polyphosphate (INS 452(iv)), ammonium polyphosphate (INS 452(v)), as acidity regulators at 1000 mg/kg as phosphorus.
    • Note 554 Except for use in products conforming to the Standard for Dairy Fat Spreads (CXS 253-2006): sodium dihydrogen phosphate (INS 339(i)), disodium hydrogen phosphate (INS 339(ii)), trisodium phosphate (INS 339(iii)), potassium dihydrogen phosphate (INS 340(i)), dipotassium hydrogen phosphate (INS 340(ii)), tripotassium phosphate (INS 340(iii)), calcium dihydrogen phosphate (INS 341(i)), calcium hydrogen phosphate (INS 341(ii)), tricalcium phosphate (INS 341(iii)), ammonium dihydrogen phosphate (INS 342(i)), diammonium hydrogen phosphate (INS 342(ii)), magnesium dihydrogen phosphate (INS 343(i)), magnesium hydrogen phosphate (INS 343(ii)), trimagnesium phosphate (INS343(iii)), Disodium diphosphate (INS 450(i)), trisodium diphosphate (INS 450(ii)), tetrasodium diphosphate (INS 450(iii)), tetrapotassium diphosphate (INS 450(v)), dicalcium phosphate (INS 450(vi), calcium dihydrogen diphosphate (INS 450(vii)), magnesium dihydrogen diphosphate (INS 450(ix)), pentasodium triphosphate (INS 451(i)), pentapotassium triphosphate (INS 451(ii)), sodium polyphosphate (INS 452(i)), potassium polyphosphate (INS 452(ii)), sodium calcium polyphosphate (INS 452(iii)), calcium polyphosphate (INS 452(iv)), ammonium polyphosphate (INS 452(v)), as stabilizers and/or thickeners only, singly or in combination for dairy fat spreads with less than 70% milk fat content only, at 880 mg/kg.
    • Note 555 Except for use in products conforming to the Standard for Dairy Fat Spreads (CXS 253-2006): phosphoric acid (INS 338), sodium dihydrogen phosphate (INS 339(i)), disodium hydrogen phosphate (INS 339(ii)), trisodium phosphate (INS 339(iii)), potassium dihydrogen phosphate (INS 340(i)), dipotassium hydrogen phosphate (INS 340(ii)), tripotassium phosphate (INS 340(iii)), calcium dihydrogen phosphate (INS 341(i)), calcium hydrogen phosphate (INS 341(ii)), tricalcium phosphate (INS 341(iii)), ammonium dihydrogen phosphate (INS 342(i)), diammonium hydrogen phosphate (INS 342(ii)), magnesium dihydrogen phosphate (INS 343(i)), magnesium hydrogen phosphate (INS 343(ii)), trimagnesium phosphate (INS343(iii)), disodium diphosphate (INS 450(i)), trisodium diphosphate (INS 450(ii)), tetrasodium diphosphate (INS 450(iii)), tetrapotassium diphosphate (INS 450(v)), dicalcium phosphate (INS 450(vi), calcium dihydrogen diphosphate (INS 450(vii)), magnesium dihydrogen diphosphate (INS 450(ix)), pentasodium triphosphate (INS 451(i)), pentapotassium triphosphate (INS 451(ii)), sodium polyphosphate (INS 452(i)), potassium polyphosphate (INS 452(ii)), sodium calcium polyphosphate (INS 452(iii)), calcium polyphosphate (INS 452(iv)), ammonium polyphosphate (INS 452(v)), for use as acidity regulators only, singly or in combination at 880 mg/kg.
  • 02.3 Fat emulsions mainly of type oil-in-water, including mixed and/or flavoured products based on fat emulsions — 2,200 mg/kg
    • Note 33 As phosphorus.
  • 02.4 Fat-based desserts excluding dairy-based dessert products of food category 01.7 — 1,500 mg/kg
    • Note 33 As phosphorus.
  • 03.0 Edible ices, including sherbet and sorbet — 7,500 mg/kg
    • Note 33 As phosphorus.
  • 04.1.2.10 Fermented fruit products — 2,200 mg/kg
    • Note 33 As phosphorus.
    • Note 636 Except for use in products conforming to the Standard for Pickled Fruits and Vegetables (CXS 260-2007): phosphoric acid (INS 338), sodium dihydrogen phosphate (INS 339(i)), disodium hydrogen phosphate (INS 339(ii)), trisodium phosphate (INS 339(iii)), potassium dihydrogen phosphate (INS 340(i)), dipotassium hydrogen phosphate (INS 340(ii)), tripotassium phosphate (INS 340(iii)), calcium dihydrogen phosphate (INS 341(i)), calcium hydrogen phosphate (INS 341(ii)), tricalcium phosphate (INS 341(iii)), ammonium dihydrogen phosphate (INS 342(i)), diammonium hydrogen phosphate (INS 342(ii)), magnesium dihydrogen phosphate (INS 343(i)), magnesium hydrogen phosphate (INS 343(ii)), trimagnesium phosphate (INS 343(iii)), disodium diphosphate (INS 450(i)), trisodium diphosphate (INS 450(ii)), tetrasodium diphosphate (INS 450(iii)), tetrapotassium diphosphate (INS 450(v)), dicalcium diphosphate (INS 450(vi)), calcium dihydrogen diphosphate (INS 450(vii)), magnesium dihydrogen diphosphate (INS 450(ix)), pentasodium triphosphate (INS 451(i)), pentapotassium triphosphate (INS 451(ii)), sodium polyphosphate (INS 452(i)), potassium polyphosphate (INS452(ii)), sodium calcium polyphosphate (INS 452(iii)), calcium polyphosphate (INS 452(iv)), ammonium polyphosphate (INS 452(v)), as acidity regulators, antioxidants, firming agents, preservatives, sequestrants or stabilizers, singly or in combination.
  • 04.1.2.11 Fruit fillings for pastries — 1,500 mg/kg
    • Note 33 As phosphorus.
  • 04.1.2.3 Fruit in vinegar, oil, or brine — 2,200 mg/kg
    • Note 33 As phosphorus.
    • Note 636 Except for use in products conforming to the Standard for Pickled Fruits and Vegetables (CXS 260-2007): phosphoric acid (INS 338), sodium dihydrogen phosphate (INS 339(i)), disodium hydrogen phosphate (INS 339(ii)), trisodium phosphate (INS 339(iii)), potassium dihydrogen phosphate (INS 340(i)), dipotassium hydrogen phosphate (INS 340(ii)), tripotassium phosphate (INS 340(iii)), calcium dihydrogen phosphate (INS 341(i)), calcium hydrogen phosphate (INS 341(ii)), tricalcium phosphate (INS 341(iii)), ammonium dihydrogen phosphate (INS 342(i)), diammonium hydrogen phosphate (INS 342(ii)), magnesium dihydrogen phosphate (INS 343(i)), magnesium hydrogen phosphate (INS 343(ii)), trimagnesium phosphate (INS 343(iii)), disodium diphosphate (INS 450(i)), trisodium diphosphate (INS 450(ii)), tetrasodium diphosphate (INS 450(iii)), tetrapotassium diphosphate (INS 450(v)), dicalcium diphosphate (INS 450(vi)), calcium dihydrogen diphosphate (INS 450(vii)), magnesium dihydrogen diphosphate (INS 450(ix)), pentasodium triphosphate (INS 451(i)), pentapotassium triphosphate (INS 451(ii)), sodium polyphosphate (INS 452(i)), potassium polyphosphate (INS452(ii)), sodium calcium polyphosphate (INS 452(iii)), calcium polyphosphate (INS 452(iv)), ammonium polyphosphate (INS 452(v)), as acidity regulators, antioxidants, firming agents, preservatives, sequestrants or stabilizers, singly or in combination.
  • 04.1.2.6 Fruit-based spreads (e.g. chutney) excluding products of food category — 1,100 mg/kg
    • Note 33 As phosphorus.
    • Note XS160 Excluding products conforming to the Standard for Mango Chutney (CODEX STAN 160-1987).
  • 04.1.2.7 Candied fruit — 10 mg/kg
    • Note 33 As phosphorus.
  • 04.1.2.8 Fruit preparations, including pulp, purees, fruit toppings and coconut milk — 350 mg/kg
    • Note 33 As phosphorus.
    • Note XS314R Excluding products conforming to the Standard for Date Paste (CODEX STAN 314R-2013).
  • 04.1.2.9 Fruit-based desserts, incl. fruit-flavoured water-based desserts — 1,500 mg/kg
    • Note 33 As phosphorus.
  • 04.2.1.2 Surface-treated fresh vegetables, (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds and nuts and seeds — 1,760 mg/kg
    • Note 16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.
    • Note 33 As phosphorus.
  • 04.2.1.3 Peeled, cut or shredded fresh vegetables, (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds and nuts and seeds — 5,600 mg/kg
    • Note 33 As phosphorus.
    • Note 76 For use in potatoes.
  • 04.2.2.1 Frozen vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds and nuts and seeds — 5,000 mg/kg
    • Note 33 As phosphorus.
    • Note 76 For use in potatoes.
    • Note 637 Except for use in quick frozen French fried potatoes conforming to the Standard for Quick Frozen Vegetables (CXS 320-2015): phosphoric acid (INS 338), sodium dihydrogen phosphate (INS 339(i)), disodium hydrogen phosphate (INS 339(ii)), trisodium phosphate (INS 339(iii)), potassium dihydrogen phosphate (INS 340(i)), dipotassium hydrogen phosphate (INS 340(ii)), tripotassium phosphate (INS 340(iii)), calcium dihydrogen phosphate (INS 341(i)), disodium diphosphate (INS 450(i)), trisodium diphosphate (INS 450(ii)), tetrasodium diphosphate (INS 450(iii)), tetrapotassium diphosphate (INS 450(v)), dicalcium diphosphate (INS 450(vi)), calcium dihydrogen diphosphate (INS 450(vii)), pentasodium triphosphate (INS 451(i)), pentapotassium triphosphate (INS 451(ii)), sodium polyphosphate (INS 452(i)), potassium polyphosphate (INS 452(ii)), sodium calcium polyphosphate (INS 452(iii)), calcium polyphosphate (INS 452(iv)), ammonium polyphosphate (INS 452(v)), as sequestrants, singly or in combination.
  • 04.2.2.2 Dried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds — 5,000 mg/kg
    • Note 33 As phosphorus.
    • Note 76 For use in potatoes.
    • Note 613 Except for products conforming to the Regional Standard for Laver Products (CXS 323R-2017), only for use in Seasoned Laver Products.
    • Note XS336R Excluding products conforming to the Regional Standard for kava products for use as a beverage when mixed with water (North America and South West Pacific) (CXS 336R-2020).
  • 04.2.2.3 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds in vinegar, oil, brine, or soybean sauce — 2,200 mg/kg
    • Note 33 As phosphorus.
    • Note 638 Except for use in products conforming to the Standard for Table Olives (CXS 66-1981): phosphoric acid (INS 338), sodium dihydrogen phosphate (INS 339(i)), disodium hydrogen phosphate (INS 339(ii)), trisodium phosphate (INS 339(iii)), potassium dihydrogen phosphate (INS 340(i)), dipotassium hydrogen phosphate (INS 340(ii)), tripotassium phosphate (INS 340(iii)), calcium dihydrogen phosphate (INS 341(i)), calcium hydrogen phosphate (INS 341(ii)), tricalcium phosphate (INS 341(iii)), ammonium dihydrogen phosphate (INS 342(i)), diammonium hydrogen phosphate (INS 342(ii)), magnesium dihydrogen phosphate (INS 343(i)), magnesium hydrogen phosphate (INS 343(ii)), trimagnesium phosphate (INS 343(iii)), disodium diphosphate (INS 450(i)), trisodium diphosphate (INS 450(ii)), tetrasodium diphosphate (INS 450(iii)), magnesium dihydrogen diphosphate (INS450(ix)), tetrapotassium diphosphate (INS 450(v)), dicalcium diphosphate (INS 450(vi)), calcium dihydrogen diphosphate (INS 450(vii)), pentasodium triphosphate (INS 451(i)), pentapotassium triphosphate (INS 451(ii)), sodium polyphosphate (INS 452(i)), potassium polyphosphate (INS 452(ii)), sodium calcium polyphosphate (INS 452(iii)), calcium polyphosphate (INS 452(iv)), and ammonium polyphosphate (INS 452(v)), as acidity regulators, antioxidants, firming agents or preservatives; and INS 339(i)-(iii), 340 (i)-(iii), 341 (i)-(iii), 342 (i)-(ii), 343 (i)-(iii), 450 (i)-(iii), (v)-(vi), 451 (i)-(ii) and 452 (i)-(ii), (iv)-(v) as thickeners in table olives with stuffing only.
    • Note 636 Except for use in products conforming to the Standard for Pickled Fruits and Vegetables (CXS 260-2007): phosphoric acid (INS 338), sodium dihydrogen phosphate (INS 339(i)), disodium hydrogen phosphate (INS 339(ii)), trisodium phosphate (INS 339(iii)), potassium dihydrogen phosphate (INS 340(i)), dipotassium hydrogen phosphate (INS 340(ii)), tripotassium phosphate (INS 340(iii)), calcium dihydrogen phosphate (INS 341(i)), calcium hydrogen phosphate (INS 341(ii)), tricalcium phosphate (INS 341(iii)), ammonium dihydrogen phosphate (INS 342(i)), diammonium hydrogen phosphate (INS 342(ii)), magnesium dihydrogen phosphate (INS 343(i)), magnesium hydrogen phosphate (INS 343(ii)), trimagnesium phosphate (INS 343(iii)), disodium diphosphate (INS 450(i)), trisodium diphosphate (INS 450(ii)), tetrasodium diphosphate (INS 450(iii)), tetrapotassium diphosphate (INS 450(v)), dicalcium diphosphate (INS 450(vi)), calcium dihydrogen diphosphate (INS 450(vii)), magnesium dihydrogen diphosphate (INS 450(ix)), pentasodium triphosphate (INS 451(i)), pentapotassium triphosphate (INS 451(ii)), sodium polyphosphate (INS 452(i)), potassium polyphosphate (INS452(ii)), sodium calcium polyphosphate (INS 452(iii)), calcium polyphosphate (INS 452(iv)), ammonium polyphosphate (INS 452(v)), as acidity regulators, antioxidants, firming agents, preservatives, sequestrants or stabilizers, singly or in combination.
  • 04.2.2.4 Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds — 2,200 mg/kg
    • Note 33 As phosphorus.
    • Note XS57 Excluding products conforming to the Standard for Processed Tomato Concentrates (CODEX STAN 57-1981).
    • Note XS257R Excluding products conforming to the Codex Regional Standard for Canned Humus with Tehena (CODEX STAN 257R-2007).
    • Note XS258R Excluding products conforming to the Regional Standard for Canned Foul Medames (CXS 258R-2007).
  • 04.2.2.5 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed purees and spreads (e.g. peanut butter) — 2,200 mg/kg
    • Note 33 As phosphorus.
    • Note 76 For use in potatoes.
    • Note XS57 Excluding products conforming to the Standard for Processed Tomato Concentrates (CODEX STAN 57-1981).
  • 04.2.2.6 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed pulps and preparations (e.g. vegetable desserts and sauces, candied vegetables) other than food category 04.2.2.5 — 2,200 mg/kg
    • Note 33 As phosphorus.
    • Note XS57 Excluding products conforming to the Standard for Processed Tomato Concentrates (CODEX STAN 57-1981).
    • Note XS259R Excluding products conforming to the Codex Regional Standard for Tehena (CODEX STAN 259R-2007).
    • Note XS308R Excluding products conforming to the Regional Standard for Harissa (Red Hot Pepper Paste) (CXS 308R-2011).
  • 04.2.2.7 Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweed products, excluding fermented soybean products of food categories 06.8.6, 06.8.7, 12.9.1, — 2,200 mg/kg
    • Note 33 As phosphorus.
    • Note 572 Except for use in products conforming to the Standard for Gochujang (CXS 294-2009): Sodium dihydrogen phosphate (INS 339(i)), Disodium hydrogen phosphate (INS 339(ii)), Potassium dihydrogen phosphate (INS 340(i)), Dipotassium hydrogen phosphate (340(ii)), Sodium polyphosphate (INS 452(i)), and Potassium polyphosphate (INS 453(ii)) only at 5000 mg/kg, singly or in combination.
    • Note 636 Except for use in products conforming to the Standard for Pickled Fruits and Vegetables (CXS 260-2007): phosphoric acid (INS 338), sodium dihydrogen phosphate (INS 339(i)), disodium hydrogen phosphate (INS 339(ii)), trisodium phosphate (INS 339(iii)), potassium dihydrogen phosphate (INS 340(i)), dipotassium hydrogen phosphate (INS 340(ii)), tripotassium phosphate (INS 340(iii)), calcium dihydrogen phosphate (INS 341(i)), calcium hydrogen phosphate (INS 341(ii)), tricalcium phosphate (INS 341(iii)), ammonium dihydrogen phosphate (INS 342(i)), diammonium hydrogen phosphate (INS 342(ii)), magnesium dihydrogen phosphate (INS 343(i)), magnesium hydrogen phosphate (INS 343(ii)), trimagnesium phosphate (INS 343(iii)), disodium diphosphate (INS 450(i)), trisodium diphosphate (INS 450(ii)), tetrasodium diphosphate (INS 450(iii)), tetrapotassium diphosphate (INS 450(v)), dicalcium diphosphate (INS 450(vi)), calcium dihydrogen diphosphate (INS 450(vii)), magnesium dihydrogen diphosphate (INS 450(ix)), pentasodium triphosphate (INS 451(i)), pentapotassium triphosphate (INS 451(ii)), sodium polyphosphate (INS 452(i)), potassium polyphosphate (INS452(ii)), sodium calcium polyphosphate (INS 452(iii)), calcium polyphosphate (INS 452(iv)), ammonium polyphosphate (INS 452(v)), as acidity regulators, antioxidants, firming agents, preservatives, sequestrants or stabilizers, singly or in combination.
  • 04.2.2.8 Cooked or fried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds — 2,200 mg/kg
    • Note 33 As phosphorus.
    • Note 76 For use in potatoes.
    • Note 613 Except for products conforming to the Regional Standard for Laver Products (CXS 323R-2017), only for use in Seasoned Laver Products.
    • Note XS334R Excluding products conforming to the Regional Standard for fermented cooked Cassava-based products (Africa) (CXS 334R-2020).
  • 05.1.1 Cocoa mixes (powders) and cocoa mass/cake — 1,100 mg/kg
    • Note 33 As phosphorus.
    • Note 97 On the final cocoa and chocolate product basis.
  • 05.1.3 Cocoa-based spreads, incl. fillings — 880 mg/kg
    • Note 33 As phosphorus.
    • Note XS86 Excluding products conforming to the Standard for Cocoa Butter (CODEX STAN 86-1981).
  • 05.1.4 Cocoa and chocolate products — 1,100 mg/kg
    • Note 33 As phosphorus.
  • 05.1.5 Imitation chocolate, chocolate substitute products — 2,200 mg/kg
    • Note 33 As phosphorus.
  • 05.2 Confectionery including hard and soft candy, nougats, etc. other than food categories 05.1, 05.3, and 05.4 — 2,200 mg/kg
    • Note 33 As phosphorus.
    • Note XS309R Excluding products conforming to the Codex Regional Standard for Halawa Tehenia (CODEX STAN 309R-211).
  • 05.3 Chewing gum — 44,000 mg/kg
    • Note 33 As phosphorus.
  • 05.4 Decorations (e.g. for fine bakery wares), toppings (non-fruit), and sweet sauces — 1,500 mg/kg
    • Note 33 As phosphorus.
  • 06.2.1 Flours — 2,500 mg/kg
    • Note 33 As phosphorus.
    • Note 225 Except for use in self-raising flour at 12,000 mg/kg.
    • Note 469 For use in products conforming to the Standard for Wheat Flour (CXS 152-1985) as a flour treatment agent: calcium dihydrogen phosphate (INS 341(i)), calcium hydrogen phosphate (INS 341(ii)), tricalcium phosphate (INS 341(iii)), ammonium dihydrogen phosphate (INS 342(i)) and diammonium hydrogen phosphate (INS 342(ii)) only.
    • Note 640 Except for use in products conforming to the Regional Standard for Edible Sago Flour (Asia) (CXS 301R-2011): calcium dihydrogen phosphate (INS 341(i)), calcium hydrogen phosphate (INS 341(ii)), tricalcium phosphate (INS 341(iii)), ammonium dihydrogen phosphate (INS 342(i)) and diammonium hydrogen phosphate (INS 342(ii)) as flour treatment agents.
  • 06.3 Breakfast cereals, including rolled oats — 2,200 mg/kg
    • Note 33 As phosphorus.
  • 06.4.1 Fresh pastas and noodles and like products — 2,500 mg/kg
    • Note 33 As phosphorus.
    • Note 211 For use in noodles only.
  • 06.4.2 Dried pastas and noodles and like products — 900 mg/kg
    • Note 33 As phosphorus.
    • Note 211 For use in noodles only.
  • 06.4.3 Pre-cooked pastas and noodles and like products — 2,500 mg/kg
    • Note 33 As phosphorus.
    • Note 211 For use in noodles only.
    • Note 475 Except in products conforming to the Standard for Instant Noodles (CXS 249-2006): sodium dihydrogen phosphate (INS 339(i)), disodium hydrogen phosphate (INS 339(ii)), trisodium phosphate (INS 339(iii)), potassium dihydrogen phosphate (INS 340(i)), dipotassium hydrogen phosphate (INS 340(ii)), tripotassium phosphate (INS 340(iii)), calcium dihydrogen phosphate (INS 341(i)), calcium hydrogen phosphate (INS 341(ii)), tricalcium phosphate (INS 341(iii)), disodium diphosphate (INS 450(i)), trisodium phosphate INS 450(ii), tetrasodium diphosphate (INS 450(iii)), tetrapotassium diphosphate (INS 450(v)), calcium dihydrogen phosphate (INS 450(vii)), pentasodium triphosphate (INS 451(i)), pentapotassium triphosphate INS 451(ii), sodium polyphosphate (INS 452(i)), potassium polyphosphate (INS 452(ii)), sodium calcium polyphosphate (INS 452(iii)), calcium polyphosphate (INS 452(iv)), and ammonium polyphosphate (INS 452(v)) for use only as humectants at 2,000 mg/kg, singly or in combination, as phosphorus.
    • Note XS364R Excluding use in products conforming to the Regional standard for quick-frozen dumplings (CXS 364R-2026).
  • 06.5 Cereal and starch based desserts (e.g. rice pudding, tapioca pudding) — 7,000 mg/kg
    • Note 33 As phosphorus.
  • 06.6 Batters (e.g. for breading or batters for fish or poultry) — 5,600 mg/kg
    • Note 33 As phosphorus.
  • 06.8.1 Soybean-based beverages — 1,300 mg/kg
    • Note 33 As phosphorus.
    • Note 647 Except for use in composite/ flavoured soybean beverages and soybean-based beverages conforming to the Regional Standard for Non-Fermented Soybean Products (Asia) (CXS 322R-2015): phosphoric acid (INS 338), sodium dihydrogen phosphate (INS 339(i)), disodium hydrogen phosphate (INS 339(ii)), trisodium phosphate (INS 339(iii)), potassium dihydrogen phosphate (INS 340(i)), dipotassium hydrogen phosphate (INS 340(ii)), tripotassium phosphate (INS 340(iii)), calcium dihydrogen phosphate (INS 341(i)), calcium hydrogen phosphate (INS 341(ii)), tricalcium phosphate (INS 341(iii)), ammonium dihydrogen phosphate (INS 342(i)), diammonium hydrogen phosphate (INS 342(ii)), magnesium dihydrogen phosphate (INS 343(i)), magnesium hydrogen phosphate (INS 343(ii)), trimagnesium phosphate (INS 343(iii)), Disodium diphosphate (INS 450(i)), trisodium diphosphate (INS 450(ii)), tetrasodium diphosphate (INS 450(iii)), tetrapotassium diphosphate (INS 450(v)), dicalcium diphosphate (INS 450(vi)), calcium dihydrogen diphosphate (INS 450(vii)), magnesium dihydrogen diphosphate (INS 450(ix)), pentasodium triphosphate (INS 451(i)), pentapotassium triphosphate (INS 451(ii)), sodium polyphosphate (INS 452(i)), potassium polyphosphate (INS 452(ii)), sodium calcium polyphosphate (INS 452(iii)), calcium polyphosphate (INS 452(iv)) and ammonium polyphosphate (INS 452(v)) as acidity regulators, INS 338 as an antioxidant, INS339(i)-(iii), 340(i)-(iii), 341(iii), 450(i)-(iii),(v)-(vii), 451(i)-(ii), 452(i)-(v) and bone phosphate (INS 542) as emulsifiers, 339(i)-(iii), 340(i)-(iii), 341(i)-(iii), 342(i)-(ii), 343(i)-(iii), 450(i)-(iii),(v)-(vii),(ix), 451(i)- (iii), 452(i)-(v), 542 as stabilizers, singly or in combination.
  • 06.8.3 Soybean curd (tofu) — 100 mg/kg
    • Note 33 As phosphorus.
    • Note 649 Except for use in semisolid soybean curd and soybean curd conforming to the Regional Standard for Non-Fermented Soybean Products (Asia) (CXS 322R-2015): phosphoric acid (INS 338), sodium dihydrogen phosphate (INS 339(i)), disodium hydrogen phosphate (INS 339(ii)), trisodium phosphate (INS 339(iii)), potassium dihydrogen phosphate (INS 340(i)), dipotassium hydrogen phosphate (INS 340(ii)), tripotassium phosphate (INS 340(iii)), calcium dihydrogen phosphate (INS 341(i)), calcium hydrogen phosphate (INS 341(ii)), tricalcium phosphate (INS 341(iii)), ammonium dihydrogen phosphate (INS 342(i)), diammonium hydrogen phosphate (INS 342(ii)), magnesium dihydrogen phosphate (INS 343(i)), magnesium hydrogen phosphate (INS 343(ii)), trimagnesium phosphate (INS 343(iii)), Disodium diphosphate (INS 450(i)), trisodium diphosphate (INS 450(ii)), tetrasodium diphosphate (INS 450(iii)), tetrapotassium diphosphate (INS 450(v)), dicalcium diphosphate (INS 450(vi)), calcium dihydrogen diphosphate (INS 450(vii)), magnesium dihydrogen diphosphate (INS 450(ix)), pentasodium triphosphate (INS 451(i)), pentapotassium triphosphate (INS 451(ii)), sodium polyphosphate (INS 452(i)), potassium polyphosphate (INS 452(ii)), sodium calcium polyphosphate (INS 452(iii)), calcium polyphosphate (INS 452(iv)) and ammonium polyphosphate (INS 452(v)) as acidity regulators, and INS 341(i)-(iii) and INS 450(vi) as firming agents, and for use in soybean curd conforming to the Regional Standard for Non-Fermented Soybean Products (Asia) (CXS 322R-2015): INS 339(i)-(iii), 340(i)-(iii), 341(i)-(iii), 342(i)-(ii), 343(i)-(iii), 450(i)-(iii), (v)-(vii) and (ix), 451(i)-(ii), 452(i)- (v) and 542 as stabilizers.
  • 07.1.1.2 Soda breads — 9,300 mg/kg
    • Note 33 As phosphorus.
    • Note 229 For use as a flour treatment agent, raising agent or leavening agent only.
  • 07.1.2 Crackers, excluding sweet crackers — 9,300 mg/kg
    • Note 33 As phosphorus.
    • Note 229 For use as a flour treatment agent, raising agent or leavening agent only.
  • 07.1.3 Other ordinary bakery products (e.g. bagels, pita, English muffins) — 9,300 mg/kg
    • Note 33 As phosphorus.
    • Note 229 For use as a flour treatment agent, raising agent or leavening agent only.
  • 07.1.4 Bread-type products, including bread stuffing and bread crumbs — 9,300 mg/kg
    • Note 33 As phosphorus.
    • Note 229 For use as a flour treatment agent, raising agent or leavening agent only.
  • 07.1.5 Steamed breads and buns — 9,300 mg/kg
    • Note 33 As phosphorus.
    • Note 229 For use as a flour treatment agent, raising agent or leavening agent only.
  • 07.1.6 Mixes for bread and ordinary bakery wares — 9,300 mg/kg
    • Note 33 As phosphorus.
    • Note 229 For use as a flour treatment agent, raising agent or leavening agent only.
  • 07.2 Fine bakery wares (sweet, salty, savoury) and mixes — 9,300 mg/kg
    • Note 33 As phosphorus.
    • Note 229 For use as a flour treatment agent, raising agent or leavening agent only.
  • 08.2.1 Non-heat treated processed meat, poultry, and game products in whole pieces or cuts — 2,200 mg/kg
    • Note 33 As phosphorus.
  • 08.2.2 Heat-treated processed meat, poultry, and game products in whole pieces or cuts — 1,320 mg/kg
    • Note 33 As phosphorus.
    • Note 289 For use of sodium dihydrogen phosphate (INS 339(i)), disodium hydrogen phosphate (INS 339(ii)), trisodium phosphate (INS 339(iii)), potassium dihydrogen phosphate (INS 340(i)), dipotassium hydrogen phosphate (INS 340(ii)), tripotassium phosphate (INS 340(iii)), calcium dihydrogen phosphate (INS 341(i)), calcium hydrogen phosphate (INS 341(ii)), tricalcium phosphate (INS 341(iii), disodium diphosphate (INS 450(i)), trisodium diphosphate (INS 450(ii)), tetrasodium diphosphate (INS 450(iii)), tetrapotassium diphosphate (INS 450(v)), calcium dihydrogen diphosphate (INS 450(vii)), pentasodium triphosphate (INS 451(i)), pentapotassium triphosphate (INS 451(ii)), sodium polyphosphate (INS 452(i)), potassium polyphosphate (INS 452(ii)), sodium calcium polyphosphate (INS 452(iii)), calcium polyphosphate (INS 452(iv)), ammonium polyphosphate (INS 452(v)), and bone phosphate (INS 542) as humectants in products conforming to the Standard for Cooked Cured Ham (CODEX STAN 96-1981) and Cooked Cured Pork Shoulder (CODEX STAN 97-1981). The total amount of phosphates (naturally present and added) shall not exceed 3 520 mg/kg as phosphorus.
  • 08.2.3 Frozen processed meat, poultry and game products in whole pieces or cuts — 2,200 mg/kg
    • Note 33 As phosphorus.
  • 08.3 Processed comminuted meat, poultry, and game products — 2,200 mg/kg
    • Note 33 As phosphorus.
    • Note 302 For use of sodium dihydrogen phosphate (INS 339(i)), disodium hydrogen phosphate (INS 339(ii), trisodium phosphate (INS 339(iii)), potassium dihydrogen phosphate (INS 340(i)), dipotassium hydrogen phosphate (INS 340(ii)), tripotassium phosphate (INS 340(iii)), calcium dihydrogen phosphate (341(i)), calcium hydrogen phosphate (INS 341(ii)), tricalcium phosphate (INS 341(iii)), disodium diphosphate (INS 450(i)), trisodium diphosphate (INS 450(ii)), tetrasodium diphosphate (INS 450(iii)), tetrapotassium diphosphate (INS 450(v)), calcium dihydrogen diphosphate (INS 450(vii)), pentasodium triphosphate (INS 451(i)), pentapotassium triphosphate (INS 451(ii)), sodium polyphosphate (INS 452(i)), potassium polyphosphate (INS 452(ii)), sodium calcium polyphosphate (INS 452(iii)), calcium polyphosphate (INS 452(iv)), ammonium polyphosphate (INS 452(v)), and bone phosphate (INS 542) as humectants in products conforming to the Standard for Luncheon Meat (CODEX STAN 89-1981) and Cooked Cured Chopped Meat (CODEX STAN 98-1981) at 1320 mg/kg as phosphorous. The total amount of phosphates (naturally present and added) shall not exceed 3520 mg/kg as phosphorous.
    • Note XS88 Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981).
  • 08.4 Edible casings (e.g. sausage casings) — 1,100 mg/kg
    • Note 33 As phosphorus.
  • 09.2.1 Frozen fish, fish fillets, and fish products, including molluscs, crustaceans, and echinoderms — 2,200 mg/kg
    • Note 33 As phosphorus.
    • Note 393 For use on Quick Frozen Scallop Meat and Quick Frozen Roe-on Scallop Meat Processed with phosphates conforming to the Standard for Fresh and Quick Frozen Raw Scallop Products (CODEX STAN 315-2014) as follows: the following phosphates at 2200 mg/kg as phosphorus for use as acidity regulators: INS 338, 339(i,ii,iii), 340(i,ii,iii), 341(i,ii,iii), 342(i,ii), 343(i,ii,iii), 450(i,ii,iii,v,vi,vii,ix), 451(i,ii), 452(i,ii,iii,iv,v); the following for use as humectants: INS 339(i,ii,iii), 340(i,ii,iii), 341(i,ii,iii), 450(i,ii,iii,v,vii), 451(i,ii), INS 452(i,ii,iii,iv,v), and 542; the following for use as sequestrants: INS 338, 339(i,ii,iii), 340(i,ii,iii), 341(i), 450(i,ii,iii,v,vi,vii), 451(i,ii,), 452(i,ii,iii,iv,v); and the following for use as stabilizers: INS 339(i,ii,ii), 340(i,ii,iii), 341(i,ii,iii), 342(i,ii), 343(i,ii,iii), I450(i), INS 450(ii), INS 450(iii,v,vi,vii,ix), 451(i,ii), 452(i,ii,iii,iv,v) and 542.
    • Note 394 For use in non-standardized food; and in products conforming to the Standard for Quick Frozen Shrimps or Prawns (CODEX STAN 92-1981); Quick Frozen Lobsters (CODEX STAN 95-1981); Quick Frozen Blocks of Fish Fillet, Minced Fish Flesh and Mixtures of Fillets and Minced Fish Flesh (CODEX STAN 165-1989); and Quick Frozen Fish Fillets (CODEX STAN 190-1995) as humectants at 2200 mg/kg as phosphorous: INS 339(i), INS 339(ii), INS 339(iii), INS 340(i), INS 340(ii), INS 340(iii), INS 341(i), INS 341(ii), INS 450(iii), INS 450(v), INS 450(vii), INS 451(i), INS 451(ii), INS 452(i), INS 452(ii), INS 452(iii), INS 452(iv), INS 452(v), and INS 542.
    • Note XS36 Excluding products conforming to the Standard for Quick Frozen Finfish, Uneviscerated and Eviscerated (CODEX STAN 36-1981).
    • Note XS191 Excluding products conforming to the Standard for Quick Frozen Raw Squid (CODEX STAN 191-1995).
    • Note XS292 Excluding products conforming to the Standard for Live and Raw Bivalve Molluscs (CODEX STAN 292-2008).
    • Note XS312 Excluding products conforming to the Standard for Live Abalone and for Raw Fresh Chilled or Frozen Abalone for Direct Consumption or for Further Processing (CODEX STAN 312-2013).
  • 09.2.2 Frozen battered fish, fish fillets and fish products, including molluscs, crustaceans, and echinoderms — 2,200 mg/kg
    • Note 33 As phosphorus.
    • Note 299 For use in non-standardized food; and in products conforming to the Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets - Breaded or in Batter (CODEX STAN 166-1989): the following phosphates for use as humectants at 2200 mg/kg as phosphorous, INS 339(i), 339(ii), 339(iii), 340(i), 340(ii), 340(iii), 341(i), 341(ii), 341(iii), 450(i), 450(ii), 450(iii), 450(v), 450(vii), 451(i), 451(ii), 452(i), 452(ii), 452(iii), 452(iv), 452(v), and 542; and the following phosphates for use as raising agents in bread and batter coatings only at 440 mg/kg as phosphorous, INS 339(i), 340(iii), 341(i), 341(ii), 341(iii), 450(i), 450(ii), 450(iii), 450(v), 450(vi), 450(vii), 450(ix), 452(i), 452(ii), 452(iii) and 452(iv).
  • 09.2.3 Frozen minced and creamed fish products, including molluscs, crustaceans, and echinoderms — 2,200 mg/kg
    • Note 33 As phosphorus.
  • 09.2.4.1 Cooked fish and fish products — 2,200 mg/kg
    • Note 33 As phosphorus.
  • 09.2.4.2 Cooked molluscs, crustaceans, and echinoderms — 2,200 mg/kg
    • Note 33 As phosphorus.
  • 09.2.5 Smoked, dried, fermented, and/or salted fish and fish products, including molluscs, crustaceans, and echinoderms — 2,200 mg/kg
    • Note 33 As phosphorus.
    • Note 334 For salted fish with a salt content of greater than or equal to 18 percent during processing.
    • Note XS167 Excluding products conforming to the Standard for Salted Fish and Dried Salted Fish of the Gadidae Family of Fishes (CODEX STAN 167-1989).
    • Note XS189 Excluding products conforming to the Standard for Dried Shark Fins (CODEX STAN 189-1993).
    • Note XS236 Excluding products conforming to the Standard for Boiled Dried Salted Anchovies (CODEX STAN 236-2003).
    • Note XS244 Excluding products conforming to the Standard for Salted Atlantic Herring and Salted Sprat (CODEX STAN 244-2004).
    • Note XS311 Excluding products conforming to the Standard for Smoked Fish, Smoked-flavoured Fish and Smoke-dried Fish (CODEX STAN 311-2013).
    • Note 413 INS 452(i-v) only in products conforming to the Standard for Crackers From Marine and Freshwater Fish, crustacean and Molluscan Shellfish (CODEX STAN 222-2001).
    • Note 420 Except for use at 700 mg/kg in smoked molluscs and salted molluscs.
  • 09.3.1 Fish and fish products, including molluscs, crustaceans, and echinoderms, marinated and/or in jelly — 2,200 mg/kg
    • Note 33 As phosphorus.
  • 09.3.2 Fish and fish products, including molluscs, crustaceans and echinoderms, pickled and/or in brine — 2,200 mg/kg
    • Note 33 As phosphorus.
  • 09.3.3 Salmon substitutes, caviar and other fish roe products — 2,200 mg/kg
    • Note 33 As phosphorus.
    • Note XS291 Excluding products conforming to the Standard for Sturgeon Caviar (CODEX STAN 291-2010).
  • 09.3.4 Semi-preserved fish and fish products, including molluscs, crustaceans and echinoderms (e.g. fish paste), excluding products of food categories 09.3.1 - 09.3.3 — 2,200 mg/kg
    • Note 33 As phosphorus.
    • Note 193 For use in crustacean and fish pastes only.
  • 09.4 Fully preserved, including canned or fermented fish and fish products, including molluscs, crustaceans, and echinoderms — 2,200 mg/kg
    • Note 33 As phosphorus.
    • Note 436 For use as acidity regulators only: in products conforming to the Standard for Canned Shrimps or Prawns (CODEX STAN 37-1991) only Phosphoric Acid (INS 338) is permitted up to a maximum of 540 mg/kg as phosphorus; in products conforming to the Standard for Canned Tuna and Bonito (CODEX STAN 70-1981) only Disodium diphosphate (INS 450(i)) is permitted up to a maximum of 4,400 mg/kg as phosphorus (including natural phosphates); in products conforming to the Standard for Canned Crab Meat (CODEX STAN 90-1981) only Phosphoric Acid (INS 338) and Disodium diphosphate (INS 450(i)) are permitted up to a maximum of 4,400 mg/kg, singly or in combination, as phosphorus (including natural phosphates).
    • Note XS3 Excluding products conforming to the Standard for Canned Salmon (CODEX STAN 3-1981).
    • Note XS94 Excluding products conforming to the Standard for Canned Sardines and Sardine-Type Products (CODEX STAN 94-1981).
    • Note XS119 Excluding products conforming to the Standard for Canned Finfish (CODEX STAN 119-1981).
  • 10.2.1 Liquid egg products — 4,400 mg/kg
    • Note 33 As phosphorus.
    • Note 67 Except for use in liquid egg whites at 8 800 mg/kg as phosphorus, and in liquid whole eggs at 14 700 mg/kg as phosphorus.
  • 10.2.2 Frozen egg products — 1,290 mg/kg
    • Note 33 As phosphorus.
  • 10.3 Preserved eggs, including alkaline, salted, and canned eggs — 1,000 mg/kg
    • Note 33 As phosphorus.
  • 10.4 Egg-based desserts (e.g. custard) — 1,400 mg/kg
    • Note 33 As phosphorus.
  • 11.1.2 Powdered sugar, powdered dextrose — 6,600 mg/kg
    • Note 33 As phosphorus.
    • Note 56 Excluding products where starch is present.
    • Note 465 For products conforming to the Standard for Sugars (CXS 212-1999) as anticaking agents only: Calcium dihydrogen phosphate (INS 341(i)), calcium hydrogen phosphate (INS 341(ii)), tricalcium phosphate (INS 341(iii)), magnesium dihydrogen phosphate (INS 343(i)), magnesium hydrogen phosphate (INS 343(ii), trimagnesium phosphate (INS 343(iii)), magnesium carbonate (INS 504(i)), bone phosphate (INS 542), silicon dioxide, amorphous (INS 551), calcium silicate (INS 552), and magnesium silicate, synthetic (INS 553(i)) singly or in combination but still within prescribed separate individual maximum levels.
  • 11.4 Other sugars and syrups (e.g. xylose, maple syrup, sugar toppings) — 1,320 mg/kg
    • Note 33 As phosphorus.
  • 11.6 Table-top sweeteners, including those containing high-intensity sweeteners — 1,000 mg/kg
    • Note 33 As phosphorus.
  • 12.1.1 Salt — 8,800 mg/kg
    • Note 33 As phosphorus.
  • 12.1.2 Salt substitutes — 4,400 mg/kg
    • Note 33 As phosphorus.
  • 12.2.2 Seasonings and condiments — 2,200 mg/kg
    • Note 33 As phosphorus.
    • Note 226 Except for use as a meat tenderizer at 35,000 mg/kg.
  • 12.5 Soups and broths — 1,500 mg/kg
    • Note 33 As phosphorus.
    • Note 343 For use in products conforming to the Codex Standard for Bouillons and Consommés (CODEX STAN 117-1981): sodium dihydrogen phosphate (INS 339(i)), disodium hydrogen phosphate (INS 339(ii)), trisodium phosphate (INS 339(iii)), potassium dihydrogen phosphate (INS 340(i)), dipotassium hydrogen phosphate (INS 340(ii)), tripotassium phosphate (INS 340(iii)), disodium diphosphate (INS 450(i)), trisodium diphosphate (INS 450(ii)), tetrasodium diphosphate (INS 450(iii)), tetrapotassium diphosphate (INS 450(v)), pentasodium triphosphate (INS 451(i)), pentapotassium triphosphate (INS 451(ii)), sodium polyphosphate (INS 452(i)), and potassium polyphosphate (INS 452(ii)) as acidity regulators at 440 mg/kg as phosphorus; calcium dihydrogen phosphate (INS 341(i)), calcium hydrogen phosphate (INS 341(ii)), and tricalcium phosphate (INS 341(iii)) as anticaking agents at 800 mg/kg as phosphorus on the dry matter basis in dehydrated products only; and dicalcium diphosphate (INS 450(vi)) and calcium polyphosphate (INS 452(iv)) as emulsifiers, stabilizers, and thickeners at 1320 mg/kg as phosphorus.
  • 12.6 Sauces and like products — 2,200 mg/kg
    • Note 33 As phosphorus.
    • Note XS302 Excluding products conforming to the Standard for Fish Sauce (CODEX STAN 302-2011).
    • Note 573 Except for use in products conforming to the Standard for Chili Sauce (CXS 306-2011): Sodium polyphosphate (INS 452(i)) only at 1000 mg/kg.
  • 12.9 Soybean-based seasonings and condiments — 1,200 mg/kg
    • Note 33 As phosphorus.
    • Note XS298R Excluding products conforming to the Regional Standard for Fermented Soybean Paste (CXS 298R-2009).
  • 13.1.1 Infant formulae — 450 mg/kg
    • Note 33 As phosphorus.
    • Note 230 For use as an acidity regulator only.
    • Note 586 For use in products conforming to the Standard for Infant Formula and Formula for Special Medical Purposes Intended for Infants (CXS 72-1981): Sodium dihydrogen phosphate (INS 339(i)), Disodium hydrogen phosphate (INS 339(ii)), Trisodium phosphate (INS 339(iii)), Potassium dihydrogen phosphate (INS 340(i)), Dipotassium hydrogen phosphate (INS 340(ii)), and Tripotassium phosphate (INS 340(iii)) only, singly or in combination.
    • Note 587 Within the limits for sodium, potassium and phosphorus specified in the Standard for Infant Formula and Formulas for Special Medical Purposes Intended for Infants (CXS 72-1981).
    • Note 551 Maximum use level is expressed as mg additive/L of food.
  • 13.1.3 Formulae for special medical purposes for infants — 450 mg/kg
    • Note 33 As phosphorus.
    • Note 230 For use as an acidity regulator only.
    • Note 586 For use in products conforming to the Standard for Infant Formula and Formula for Special Medical Purposes Intended for Infants (CXS 72-1981): Sodium dihydrogen phosphate (INS 339(i)), Disodium hydrogen phosphate (INS 339(ii)), Trisodium phosphate (INS 339(iii)), Potassium dihydrogen phosphate (INS 340(i)), Dipotassium hydrogen phosphate (INS 340(ii)), and Tripotassium phosphate (INS 340(iii)) only, singly or in combination.
    • Note 587 Within the limits for sodium, potassium and phosphorus specified in the Standard for Infant Formula and Formulas for Special Medical Purposes Intended for Infants (CXS 72-1981).
    • Note 551 Maximum use level is expressed as mg additive/L of food.
  • 13.2 Complementary foods for infants and young children — 4,400 mg/kg
    • Note 33 As phosphorus.
    • Note 230 For use as an acidity regulator only.
    • Note XS73 Excluding products conforming to the Standard for Canned Baby Foods (CODEX STAN 73-1981).
  • 13.3 Dietetic foods intended for special medical purposes (excluding products of food category 13.1) — 2,200 mg/kg
    • Note 33 As phosphorus.
    • Note 566 Excluding products conforming to the Guidelines for Ready to Use Therapeutic Foods (CXG 95-2022).
  • 13.4 Dietetic formulae for slimming purposes and weight reduction — 2,200 mg/kg
    • Note 33 As phosphorus.
  • 13.5 Dietetic foods (e.g. supplementary foods for dietary use) excluding products of food categories — 2,200 mg/kg
    • Note 33 As phosphorus.
  • 13.6 Food supplements — 2,200 mg/kg
    • Note 33 As phosphorus.
  • 14.1.2.1 Fruit juice — 1,000 mg/kg
    • Note 33 As phosphorus.
    • Note 40 Pentasodium triphosphate (INS 451(i)) only, to enhance the effectiveness of benzoates and sorbates.
    • Note 122 Subject to national legislation of the importing country.
    • Note XS356R Excluding products conforming to the Regional Standard for Fermented Noni Fruit Juice (CXS 356R-2023).
  • 14.1.2.3 Concentrates for fruit juice — 1,000 mg/kg
    • Note 33 As phosphorus.
    • Note 40 Pentasodium triphosphate (INS 451(i)) only, to enhance the effectiveness of benzoates and sorbates.
    • Note 122 Subject to national legislation of the importing country.
    • Note 127 On the served to the consumer basis.
  • 14.1.3.1 Fruit nectar — 1,000 mg/kg
    • Note 33 As phosphorus.
    • Note 40 Pentasodium triphosphate (INS 451(i)) only, to enhance the effectiveness of benzoates and sorbates.
    • Note 122 Subject to national legislation of the importing country.
  • 14.1.3.3 Concentrates for fruit nectar — 1,000 mg/kg
    • Note 33 As phosphorus.
    • Note 40 Pentasodium triphosphate (INS 451(i)) only, to enhance the effectiveness of benzoates and sorbates.
    • Note 122 Subject to national legislation of the importing country.
    • Note 127 On the served to the consumer basis.
  • 14.1.3.4 Concentrates for vegetable nectar — 1,000 mg/kg
    • Note 33 As phosphorus.
    • Note 40 Pentasodium triphosphate (INS 451(i)) only, to enhance the effectiveness of benzoates and sorbates.
    • Note 127 On the served to the consumer basis.
  • 14.1.4 Water-based flavoured drinks, including "sport," “energy,” or "electrolyte" drinks and particulated drinks — 1,000 mg/kg
    • Note 33 As phosphorus.
  • 14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa — 300 mg/kg
    • Note 33 As phosphorus.
    • Note 160 For use in ready-to-drink products and pre-mixes for ready-to-drink products only.
  • 14.2.2 Cider and perry — 880 mg/kg
    • Note 33 As phosphorus.
  • 14.2.5 Mead — 440 mg/kg
    • Note 33 As phosphorus.
    • Note 88 As a result of carryover from the ingredient.
  • 14.2.6 Distilled spirituous beverages containing more than 15% alcohol — 440 mg/kg
    • Note 33 As phosphorus.
    • Note 88 As a result of carryover from the ingredient.
  • 15.0 Ready-to-eat savouries — 2,200 mg/kg
    • Note 33 As phosphorus.
CXS 192-1995 Table One, INS 542and 107 further provisionsretrieved 2026-09-07

How much is permitted

A listing usually limits the quantity as well as the food. Only one of the forms that takes is a figure: quantum satis and good manufacturing practice permit the amount the technological effect requires and no more, which is a limit rather than the absence of one. Figures below are the range across every food category this page is listed in, and categories differ between regulators — see how much is permitted.

Australia and New Zealand1,000 mg/kg1 numeric limit
Codex Alimentarius10 mg/kg – 44,000 mg/kg108 numeric limit

What it is made from

Made by degreasing, calcining and grinding the bones of slaughtered animals, usually cattle. Chemically it is much the same as mineral-sourced calcium phosphate, but its origin is not, and the source is not evident from a label that simply says calcium phosphate.

  • Not vegan
  • Not vegetarian
  • May raise a halal question
  • May raise a kosher question

Compare other additives on the dietary indexes.

How JECFA defines it

The international specification for identity and purity, prepared by the Joint FAO/WHO Expert Committee on Food Additives and published by FAO. It is a different document from any above, written by a different body and revised on its own cycle; it is advisory, and a country adopts it or does not.

INS 542 Bone Phosphate

A heterogeneous residual mixture of calcium phosphates, principally 3Ca 3 (PO 4 ) 2 ·Ca(OH) 2 , obtained by the grinding of bones which have been treated with hot water and steam under pressure; may contain unextracted fat and proteins.

Synonyms: Edible bone phosphate, INS No. 542 Edible bone phosphate

Assay, identification and purity criteria

Description and assay

Specification history
Prepared at the 33rd JECFA (1988), published in FNP 38 (1988) and in FNP 52 (1992). Metals and arsenic specifications revised at the 61st JECFA (2003) A group MTDI of 70 mg/kg bw, as phosphorus from all food sources, was established at the 29th JECFA (1985)
Assay
Not less than 30% and not more than 40% of Ca, and not less than 32% of P 2 O 5 .
DESCRIPTION
White to pale cream coloured, odourless powder
FUNCTIONAL USES
Emulsifier, moisture retaining agent, sequestrant
METHOD OF ASSAY
Calcium: Weigh accurately about 0.150 g of the sample. Dissolve, with the aid of gentle heat if necessary, in a mixture of 5 ml of hydrochloric acid and 3 ml of water contained in a 250 ml beaker equipped with a magnetic stirrer, and cautiously add 125 ml of water. With constant stirring, add, in the following order, 0.5 ml of triethanolamine, 300 mg of hydroxynaphthol blue indicator, and, from a 50 ml buret, about 23 ml of 0.05 M disodium ethylenediamine tetraacetate. Add sodium hydroxide solution (45 in 100) until the initial red colour changes to clear blue, then continue to add it drop wise until the colour changes to violet, then add an additional 0.5 ml. The pH is between 12.3 and 12.5. Continue the titration drop wise with the 0.05 M disodium ethylenediamine tetraacetate until the appearance of a clear blue endpoint that persists for not less than 60 sec. Each ml of 0.05 M disodium ethylenediaminetetraacetate is equivalent to 2.004 mg of Ca. P 2 O 5 : Proceed as directed in the Phosphate Determination as P 2 0 5 , Method II (see Volume 4).

Identification

Solubility (Vol. 4)
Insoluble in ethanol and water
Test for phosphate (Vol. 4)
Passes test Use a solution obtained by dissolving 1 g of the sample by warming in 50 ml diluted hydrochloric acid.
Test for calcium (Vol. 4)
Passes test Use a solution obtained by dissolving 1 g of the sample by warming in 50 ml diluted hydrochloric acid.

Purity criteria

Loss on drying (Vol. 4)
Not more than 2%
Loss on ignition (Vol. 4)
Not more than 20%
Fluoride (Vol. 4)
Total not more than 1000 mg/kg Dissolve an amount of ash (obtained from the test for Loss on ignition) equal to 0.1 g of the sample, and proceed as described under the Limit Test, Method IV using buffer solution C.
Copper
Not more than 25 mg/kg See description under TESTS
Zinc
Not more than 250 mg/kg See description under TESTS
Arsenic (Vol. 4)
Not more than 3 mg/kg
Lead (Vol. 4)
Not more than 2 mg/kg Determine using an atomic absorption technique appropriate to the specified level. The selection of sample size and method of sample preparation may be based on the principles of the method described in Volume 4, “Instrumental Methods.”
Fat residue
Not more than 2% Accurately weigh 5-10 g sample. Without previous drying, extract in soxhlet or other suitable container with petroleum ether (40-60 o ) for about 6 h. Filter extract through small hardened paper into weighed vessel, washing paper into weighed vessel, washing paper finally with small portion of hot fresh solvent. Distil or evaporate solvent at temperature ca 100 o and dry vessel containing residue in air oven for 1h at 100-105 o C. Weigh the dried residue and calculate percentage of the sample.
Protein residue (Vol. 4)
Not more than 10% (N x 6.25) Proceed as directed under Nitrogen Determination (Kjeldahl Method) Method II
Microbiological criteria (Vol. 4)
Total aerobic microbial count: Max 1000 in 1 g Salmonella : Absent in 50 g E. coli : Absent in 10 g
Test: Copper and zinc
General precautions Because of the min amounts of metals involved special care must be taken to reduce the reagent blanks to as low a value as possible and to avoid contamination during the test. All apparaturs should be thoroughly cleaned with a mixture of hot dilute acids (1 part hydrochloric acid, 1 part concentrated nitric acid, and 3 parts water) followed by thorough washing with water immediately before use. The methods of preparation described should be followed exactly. Apparatus Atomic absorption spectrophotometer equipped with air/acethylene flame and lamps for copper and zinc determination. Reagents Reagents shall be of an order of purity higher than accepted analytical reagent grade quality. Metal-free water (see below) shall be used throughout. - Sulfuric acid, 98% H 2 SO 4 - Nitric acid, sp.gr. 1.42 - Hydrochloric acid, sp. gr. 1.16-1.18 (conc.) - Hydrochloric acid 5 M solution prepared by dilution of hydrochloric acid (conc.) with water - Hydrochloric acid 0.5 M solution prepared by dilution of hydrochloric acid 5 M with water - Water, metal free. Distilled water may be re-distilled from an all glass apparatus or may be passed down a column of cation exchange resin, e.g., Amberlite IR 120 (H). Standards Standard copper solution: Dissolve 3.928 g of pure copper sulfate CuSO 4 . 5H 0 in distilled water, dilute to 1000 ml at 20 o with distilled water in a one-mark graduated flask. Dilute 10 ml to 100 ml with water in a one-mark graduated flask as required. 1 ml = 100 μg Cu. Standard zinc solution: Dissolve 1.000 g of pure zinc powder in a mixture of 10 ml distilled water and 5 ml hydrochloric acid special reagent (d) and dilute to 1000 ml at 20 o with distilled water, in a one-mark graduated flask. Dilute 10 ml to 100 ml with water in a one-mark graduated flask as required. 1 ml = 100 μg Zn. Sample preparation Place about 2.5 g of the sample, accurately weighed, in a suitable crucible, add sufficient sulfuric acid to wet the sample, and carefully ignite at a low temperature until thoroughly charred, covering the crucible loosely with a suitable lid during the ignition. After the substance is thoroughly carbonized, add 2 ml of nitric acid and 5 drops of sulfuric acid, and cautiously heat until white fumes are evolved, then ignite, preferably in a muffle furnace, at 500 o to 600 o until all the carbon is burned off. Cool, add 4 ml of hydrochloric acid 5 M, cover, and digest on a steam bath for 10 to 15 min. Uncover, and slowly evaporate on a steam bath to dryness. Finally cool, add 10 ml 5 M hydrochloric acid and boil gently for a few min. Cool and transfer the solution to a 50-ml one-mark graduated flask washing out the Kjeldahl flask with small portions of water. Add the washings to the graduated flask and dilute to the mark with water (Solution A). To a 100 ml one mark volumetric flask pipet 10 ml of solution A and dilute to the mark with hydrochloric acid 0.5 M (Solution B). Prepare a reagent blanks using the same quantities of reagents as used in the sample preparation for obtaining solutions A and B (Blank A and Blank B). Preparation of standard curve solutions To a series of 100-ml one-mark volumetric flasks pipet 0, 1, 2, 3, 4 and 5 ml of each of the two standard solutions to (e) and dilute to about 50 ml. Add 20 ml of hydrochloric acid 5 M and dilute to the mark with metal-free water. These solutions then contain 0, 1.0, 2.0, 3.0, 4.0 and 5.0 μg per ml of copper and zinc. Instrumental Conditions Select the wavelength to be used for the particular element under consideration 324.7 nm for copper; 213.9 for zinc. The recommended settings for the various instrumental parameters vary from model to model, and certain parameters require optimization at the time of use to obtain the best results. Instruments should therefore be adjusted as described in the manufacturer's instructions using wavelength settings specified above. Set the atomic absorption spectrophotometer to the appropriate conditions. Aspirate the strongest standard containing the element to be determined and optimize the instrument settings to give full-scale or maximum deflection on the chart recorder. Measure the absorbances of the other standards and plot a graph showing the net absorbance against the concentration of the element in the standard solutions. Aspirate Solution A and the corresponding Blank A for determination of copper or Solution B and the corresponding Blank B for determination of zinc and determine the net absorbance. Using the graph prepared above, determine the concentration of the element in the sample solution. Calculate the content of copper and zinc, respectively from: where c = concentration of element (μg/ml) in the sample solution w = the weight (g) of sample taken

FAO JECFA Monograph 1 (2006)

Every name it appears under

2 recorded names. A label may use any of them.

INS number

  • 542

Other names

  • Bone phosphate

Hazard reference values

No reference value for this substance in the sources we hold.

Evidence and how bodies read it

Studies, and the differing conclusions regulators drew from them, are curated rather than machine-read, and none has been written for this substance yet.

Common questions

Assembled from what is above, in the words the questions are usually asked in. Each answer is the same statement the relevant section makes, with the same citations behind it.

What is INS 542?
INS 542 is Bone phosphate. Bone phosphate is calcium phosphate obtained from animal bones, used as an anticaking agent, emulsifier and stabiliser. Unlike the other phosphate additives, which are mineral-sourced, it is of animal origin.
What is Bone phosphate used for in food?
It is listed as an emulsifier, a thickener and a stabiliser — the role Codex assigns it. This page shows every function each regulator records, with the citation for each.
Where is Bone phosphate permitted?
Of the seven regulators this site reads, Australia and New Zealand and the Codex standard permit it. Each permission is for named foods at named levels, not a blanket one; the table on this page gives them with citations.
Is Bone phosphate vegan?
No. Bone phosphate is animal-derived, and is not vegetarian either. This page says what it is made from.

Sources for this page

  • anz retrieved 2026-10-17
  • gsfa retrieved 2026-09-07
  • jecfaspecs retrieved 2026-09-23

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