01.6.2.1 Ripened cheese, includes rind

Codex food category, from Codex General Standard for Food Additives (CXS 192-1995), Annex B.

Codex's category system is hierarchical: an additive recognised for a general category is recognised for all its subcategories, unless otherwise stated. So this page lists the additives provided for this category directly, and then those provided for the broader categories that contain it. The exceptions — "unless otherwise stated" — are carried in the notes beside each provision: a note such as "Excluding chocolate milk" narrows what the provision permits, including for the subcategories that inherit it. Read the notes on a broader category's provisions before applying them here.

Provided for this category

AdditiveMaximum levelNotesCitation
Annatto extracts, norbixin-based E160b(ii)25 mg/kg

Note 185 As norbixin.

Note 463 For use in cheese mass only for products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966) Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Emmental (CXS 269-1967), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968), Provolone (CXS 272-1968), Coulommiers (CXS 274-1969), Camembert (CXS 276-1973) and Brie (CXS 277-1973).

Note 506 Except for use in products conforming to the General Standard for Cheese (CXS 283-1978) at 50 mg/kg.

Note XS208 Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).

Note XS278 Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).

CXS 192-1995 Table One, INS 160b(ii), food category 01.6.2.1
Ascorbyl palmitate E304500 mg/kg

Note 10 As ascorbyl stearate.

Note 112 For use in grated cheese only.

Note XS208 Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).

Note XS263 Excluding products conforming to the Standard for Cheddar (CXS 263-1966).

Note XS264 Excluding products conforming to the Standard for Danbo (CXS 264-1966).

Note XS265 Excluding products conforming to the Standard for Edam (CXS 265-1966).

Note XS266 Excluding products conforming to the Standard for Gouda (CXS 266-1966).

Note XS267 Excluding products conforming to the Standard for Havarti (CXS 267-1966).

Note XS268 Excluding products conforming to the Standard for Samsø (CXS 268-1966).

Note XS269 Excluding products conforming to the Standard for Emmental (CXS 269-1967).

Note XS270 Excluding products conforming to the Standard for Tilsiter (CXS 270-1968).

Note XS271 Excluding products conforming to the Standard for Saint-Paulin (CXS 271-1968).

Note XS272 Excluding products conforming to the Standard for Provolone (CXS 272-1968).

Note XS274 Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).

Note XS276 Excluding products conforming to the Standard for Camembert (CXS 276-1973).

Note XS277 Excluding products conforming to the Standard for Brie (CXS 277-1973).

Note XS278 Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).

Note XS283 Excluding products conforming to the General Standard for Cheese (CXS 283-1978).

CXS 192-1995 Table One, INS 304, food category 01.6.2.1
Ascorbyl stearate E304(ii)500 mg/kg

Note 10 As ascorbyl stearate.

Note 112 For use in grated cheese only.

Note XS208 Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).

Note XS263 Excluding products conforming to the Standard for Cheddar (CXS 263-1966).

Note XS264 Excluding products conforming to the Standard for Danbo (CXS 264-1966).

Note XS265 Excluding products conforming to the Standard for Edam (CXS 265-1966).

Note XS266 Excluding products conforming to the Standard for Gouda (CXS 266-1966).

Note XS267 Excluding products conforming to the Standard for Havarti (CXS 267-1966).

Note XS268 Excluding products conforming to the Standard for Samsø (CXS 268-1966).

Note XS269 Excluding products conforming to the Standard for Emmental (CXS 269-1967).

Note XS270 Excluding products conforming to the Standard for Tilsiter (CXS 270-1968).

Note XS271 Excluding products conforming to the Standard for Saint-Paulin (CXS 271-1968).

Note XS272 Excluding products conforming to the Standard for Provolone (CXS 272-1968).

Note XS274 Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).

Note XS276 Excluding products conforming to the Standard for Camembert (CXS 276-1973).

Note XS277 Excluding products conforming to the Standard for Brie (CXS 277-1973).

Note XS278 Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).

Note XS283 Excluding products conforming to the General Standard for Cheese (CXS 283-1978).

CXS 192-1995 Table One, INS 305, food category 01.6.2.1
beta-Carotenes, Blakeslea trispora INS 160a(iii)25 mg/kg

Note XS208 Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).

Note XS278 Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).

Note 341 Expressed as beta-Carotene.

Note 344 Singly or in combination: Beta-Carotenes (beta-carotenes, synthetic (INS 160a(i)), beta- carotenes, Blakeslea trispora (INS 160a(iii)), beta-Carotene-Rich Extract from Dunaliella salina (INS 160a(iv)) and beta-carotenes, vegetable (INS 160a(ii)).

Note 458 Except for use in cheese mass only for products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966), Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Emmental (CXS 269-1967), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968), Provolone (CXS 272-1968), Coulommiers (CXS 274-1969), Camembert (CXS 276-1973) and Brie (CXS 277-1973) at 35 mg/kg.

CXS 192-1995 Table One, INS 160a(iii), food category 01.6.2.1
beta-Carotenes, synthetic INS 160a(i)25 mg/kg

Note XS208 Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).

Note XS278 Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).

Note 341 Expressed as beta-Carotene.

Note 344 Singly or in combination: Beta-Carotenes (beta-carotenes, synthetic (INS 160a(i)), beta- carotenes, Blakeslea trispora (INS 160a(iii)), beta-Carotene-Rich Extract from Dunaliella salina (INS 160a(iv)) and beta-carotenes, vegetable (INS 160a(ii)).

Note 458 Except for use in cheese mass only for products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966), Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Emmental (CXS 269-1967), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968), Provolone (CXS 272-1968), Coulommiers (CXS 274-1969), Camembert (CXS 276-1973) and Brie (CXS 277-1973) at 35 mg/kg.

CXS 192-1995 Table One, INS 160a(i), food category 01.6.2.1
beta-Carotenes, vegetable INS 160a(ii)25 mg/kg

Note XS208 Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).

Note XS278 Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).

Note 341 Expressed as beta-Carotene.

Note 344 Singly or in combination: Beta-Carotenes (beta-carotenes, synthetic (INS 160a(i)), beta- carotenes, Blakeslea trispora (INS 160a(iii)), beta-Carotene-Rich Extract from Dunaliella salina (INS 160a(iv)) and beta-carotenes, vegetable (INS 160a(ii)).

Note 458 Except for use in cheese mass only for products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966), Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Emmental (CXS 269-1967), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968), Provolone (CXS 272-1968), Coulommiers (CXS 274-1969), Camembert (CXS 276-1973) and Brie (CXS 277-1973) at 35 mg/kg.

CXS 192-1995 Table One, INS 160a(ii), food category 01.6.2.1
Calcium propionate E282GMP

Note 3 For use in surface treatment only.

Note 460 Except for use at 3,000 mg/kg singly or in combination: propionic acid (INS 280), sodium propionate (INS 281) and calcium propionate (INS 282) in products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966) Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968) and Provolone (CXS 272-1968).

Note 503 Except for use in products conforming to the General Standard for Cheese (CXS 283-1978): propionic acid (INS 280), sodium propionate (INS 281) and calcium propionate (INS 282) at 3000 mg/kg as propionic acid.

Note XS208 Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).

Note XS269 Excluding products conforming to the Standard for Emmental (CXS 269-1967).

Note XS274 Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).

Note XS276 Excluding products conforming to the Standard for Camembert (CXS 276-1973).

Note XS277 Excluding products conforming to the Standard for Brie (CXS 277-1973).

Note XS278 Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).

CXS 192-1995 Table One, INS 282, food category 01.6.2.1
Calcium silicate E552GMP

Note 459 Except for use at 10,000 mg/kg, singly or in combination: silicon dioxide, amorphous (INS 551), calcium silicate (INS 552), magnesium silicate, synthetic (INS 553(i)) and talc (INS 553(iii)) in products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966) Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Emmental (CXS 269-1967), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968) and Provolone (CXS 272-1968), as anticaking agents only: silicates calculated as silicon dioxide.

Note 461 For the surface treatment of sliced, cut, shredded or grated cheese for products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966) Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Emmental (CXS 269-1967), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968) and Provolone (CXS 272-1968) only as anticaking agents

Note 502 Except for use in surface treatment of sliced, cut, shredded or grated cheese only for products conforming to the General Standard for Cheese (CXS 283-1978): silicon dioxide, amorphous (INS 551), calcium silicate (INS 552), magnesium silicate, synthetic (INS 553(i)) and talc (INS 553(iii)) as anticaking agents at 10,000 mg/kg, as silicon dioxide, singly or in combination.

Note XS208 Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).

Note XS274 Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).

Note XS276 Excluding products conforming to the Standard for Camembert (CXS 276-1973).

Note XS277 Excluding products conforming to the Standard for Brie (CXS 277-1973).

CXS 192-1995 Table One, INS 552, food category 01.6.2.1
Caramel IV - sulfite ammonia caramel E150d50,000 mg/kg

Note 201 For use in flavoured products only.

Note XS208 Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).

Note XS263 Excluding products conforming to the Standard for Cheddar (CXS 263-1966).

Note XS264 Excluding products conforming to the Standard for Danbo (CXS 264-1966).

Note XS265 Excluding products conforming to the Standard for Edam (CXS 265-1966).

Note XS266 Excluding products conforming to the Standard for Gouda (CXS 266-1966).

Note XS267 Excluding products conforming to the Standard for Havarti (CXS 267-1966).

Note XS268 Excluding products conforming to the Standard for Samsø (CXS 268-1966).

Note XS269 Excluding products conforming to the Standard for Emmental (CXS 269-1967).

Note XS270 Excluding products conforming to the Standard for Tilsiter (CXS 270-1968).

Note XS271 Excluding products conforming to the Standard for Saint-Paulin (CXS 271-1968).

Note XS272 Excluding products conforming to the Standard for Provolone (CXS 272-1968).

Note XS274 Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).

Note XS276 Excluding products conforming to the Standard for Camembert (CXS 276-1973).

Note XS277 Excluding products conforming to the Standard for Brie (CXS 277-1973).

Note XS278 Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).

CXS 192-1995 Table One, INS 150d, food category 01.6.2.1
Carmines E120125 mg/kg

Note 178 As carminic acid.

Note 505 Except for use in products conforming to the General Standard for Cheese (CXS 283-1978) at GMP for red marbled cheeses only.

Note XS208 Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).

Note XS263 Excluding products conforming to the Standard for Cheddar (CXS 263-1966).

Note XS264 Excluding products conforming to the Standard for Danbo (CXS 264-1966).

Note XS265 Excluding products conforming to the Standard for Edam (CXS 265-1966).

Note XS266 Excluding products conforming to the Standard for Gouda (CXS 266-1966).

Note XS267 Excluding products conforming to the Standard for Havarti (CXS 267-1966).

Note XS268 Excluding products conforming to the Standard for Samsø (CXS 268-1966).

Note XS269 Excluding products conforming to the Standard for Emmental (CXS 269-1967).

Note XS270 Excluding products conforming to the Standard for Tilsiter (CXS 270-1968).

Note XS271 Excluding products conforming to the Standard for Saint-Paulin (CXS 271-1968).

Note XS272 Excluding products conforming to the Standard for Provolone (CXS 272-1968).

Note XS274 Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).

Note XS276 Excluding products conforming to the Standard for Camembert (CXS 276-1973).

Note XS277 Excluding products conforming to the Standard for Brie (CXS 277-1973).

Note XS278 Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).

CXS 192-1995 Table One, INS 120, food category 01.6.2.1
Carotenal, beta-apo-8'- E160e12 mg/kg

Note 458 Except for use in cheese mass only for products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966), Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Emmental (CXS 269-1967), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968), Provolone (CXS 272-1968), Coulommiers (CXS 274-1969), Camembert (CXS 276-1973) and Brie (CXS 277-1973) at 35 mg/kg.

Note 301 Except for use in products conforming to the General Standard for Cheese (CXS283-1978) at 35 mg/kg.

Note XS208 Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).

Note XS278 Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).

CXS 192-1995 Table One, INS 160e, food category 01.6.2.1
Chlorophyllin copper complexes, potassium and sodium salts INS 141(ii)15 mg/kg

Note 62 As copper.

Note XS208 Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).

Note XS263 Excluding products conforming to the Standard for Cheddar (CXS 263-1966).

Note XS264 Excluding products conforming to the Standard for Danbo (CXS 264-1966).

Note XS265 Excluding products conforming to the Standard for Edam (CXS 265-1966).

Note XS266 Excluding products conforming to the Standard for Gouda (CXS 266-1966).

Note XS267 Excluding products conforming to the Standard for Havarti (CXS 267-1966).

Note XS268 Excluding products conforming to the Standard for Samsø (CXS 268-1966).

Note XS269 Excluding products conforming to the Standard for Emmental (CXS 269-1967).

Note XS270 Excluding products conforming to the Standard for Tilsiter (CXS 270-1968).

Note XS271 Excluding products conforming to the Standard for Saint-Paulin (CXS 271-1968).

Note XS272 Excluding products conforming to the Standard for Provolone (CXS 272-1968).

Note XS274 Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).

Note XS276 Excluding products conforming to the Standard for Camembert (CXS 276-1973).

Note XS277 Excluding products conforming to the Standard for Brie (CXS 277-1973).

CXS 192-1995 Table One, INS 141(ii), food category 01.6.2.1
Chlorophylls, copper complexes INS 141(i)15 mg/kg

Note 62 As copper.

Note XS208 Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).

Note XS263 Excluding products conforming to the Standard for Cheddar (CXS 263-1966).

Note XS264 Excluding products conforming to the Standard for Danbo (CXS 264-1966).

Note XS265 Excluding products conforming to the Standard for Edam (CXS 265-1966).

Note XS266 Excluding products conforming to the Standard for Gouda (CXS 266-1966).

Note XS267 Excluding products conforming to the Standard for Havarti (CXS 267-1966).

Note XS268 Excluding products conforming to the Standard for Samsø (CXS 268-1966).

Note XS269 Excluding products conforming to the Standard for Emmental (CXS 269-1967).

Note XS270 Excluding products conforming to the Standard for Tilsiter (CXS 270-1968).

Note XS271 Excluding products conforming to the Standard for Saint-Paulin (CXS 271-1968).

Note XS272 Excluding products conforming to the Standard for Provolone (CXS 272-1968).

Note XS274 Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).

Note XS276 Excluding products conforming to the Standard for Camembert (CXS 276-1973).

Note XS277 Excluding products conforming to the Standard for Brie (CXS 277-1973).

CXS 192-1995 Table One, INS 141(i), food category 01.6.2.1
Curcumin E100500 mg/kg

Note 498 Only for use in the edible cheese rind in products conforming to the General Standard for Cheese (CXS 283-1978).

Note XS208 Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).

Note XS263 Excluding products conforming to the Standard for Cheddar (CXS 263-1966).

Note XS264 Excluding products conforming to the Standard for Danbo (CXS 264-1966).

Note XS265 Excluding products conforming to the Standard for Edam (CXS 265-1966).

Note XS266 Excluding products conforming to the Standard for Gouda (CXS 266-1966).

Note XS267 Excluding products conforming to the Standard for Havarti (CXS 267-1966).

Note XS268 Excluding products conforming to the Standard for Samsø (CXS 268-1966).

Note XS269 Excluding products conforming to the Standard for Emmental (CXS 269-1967).

Note XS270 Excluding products conforming to the Standard for Tilsiter (CXS 270-1968).

Note XS271 Excluding products conforming to the Standard for Saint-Paulin (CXS 271-1968).

Note XS272 Excluding products conforming to the Standard for Provolone (CXS 272-1968).

Note XS274 Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).

Note XS276 Excluding products conforming to the Standard for Camembert (CXS 276-1973).

Note XS277 Excluding products conforming to the Standard for Brie (CXS 277-1973).

Note XS278 Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).

CXS 192-1995 Table One, INS 100(i), food category 01.6.2.1
Diacetyltartaric and fatty acid esters of glycerol E472e10,000 mg/kg

Note XS208 Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).

Note XS263 Excluding products conforming to the Standard for Cheddar (CXS 263-1966).

Note XS264 Excluding products conforming to the Standard for Danbo (CXS 264-1966).

Note XS265 Excluding products conforming to the Standard for Edam (CXS 265-1966).

Note XS266 Excluding products conforming to the Standard for Gouda (CXS 266-1966).

Note XS267 Excluding products conforming to the Standard for Havarti (CXS 267-1966).

Note XS268 Excluding products conforming to the Standard for Samsø (CXS 268-1966).

Note XS269 Excluding products conforming to the Standard for Emmental (CXS 269-1967).

Note XS270 Excluding products conforming to the Standard for Tilsiter (CXS 270-1968).

Note XS271 Excluding products conforming to the Standard for Saint-Paulin (CXS 271-1968).

Note XS272 Excluding products conforming to the Standard for Provolone (CXS 272-1968).

Note XS274 Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).

Note XS276 Excluding products conforming to the Standard for Camembert (CXS 276-1973).

Note XS277 Excluding products conforming to the Standard for Brie (CXS 277-1973).

Note XS278 Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).

Note XS283 Excluding products conforming to the General Standard for Cheese (CXS 283-1978).

CXS 192-1995 Table One, INS 472e, food category 01.6.2.1
Hexamethylene tetramine E23925 mg/kg

Note 66 As formaldehyde.

Note 298 For use only in products conforming to the Standard for Provolone (CXS 272-1968).

Note XS208 Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).

Note XS263 Excluding products conforming to the Standard for Cheddar (CXS 263-1966).

Note XS264 Excluding products conforming to the Standard for Danbo (CXS 264-1966).

Note XS265 Excluding products conforming to the Standard for Edam (CXS 265-1966).

Note XS266 Excluding products conforming to the Standard for Gouda (CXS 266-1966).

Note XS267 Excluding products conforming to the Standard for Havarti (CXS 267-1966).

Note XS268 Excluding products conforming to the Standard for Samsø (CXS 268-1966).

Note XS269 Excluding products conforming to the Standard for Emmental (CXS 269-1967).

Note XS270 Excluding products conforming to the Standard for Tilsiter (CXS 270-1968).

Note XS271 Excluding products conforming to the Standard for Saint-Paulin (CXS 271-1968).

Note XS272 Excluding products conforming to the Standard for Provolone (CXS 272-1968).

Note XS274 Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).

Note XS276 Excluding products conforming to the Standard for Camembert (CXS 276-1973).

Note XS277 Excluding products conforming to the Standard for Brie (CXS 277-1973).

Note XS278 Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).

CXS 192-1995 Table One, INS 239, food category 01.6.2.1
Lauric arginate ethyl ester E243200 mg/kg

Note XS208 Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).

Note XS274 Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).

Note XS276 Excluding products conforming to the Standard for Camembert (CXS 276-1973).

Note XS277 Excluding products conforming to the Standard for Brie (CXS 277-1973).

CXS 192-1995 Table One, INS 243, food category 01.6.2.1
Magnesium silicate E553aGMP

Note 459 Except for use at 10,000 mg/kg, singly or in combination: silicon dioxide, amorphous (INS 551), calcium silicate (INS 552), magnesium silicate, synthetic (INS 553(i)) and talc (INS 553(iii)) in products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966) Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Emmental (CXS 269-1967), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968) and Provolone (CXS 272-1968), as anticaking agents only: silicates calculated as silicon dioxide.

Note 461 For the surface treatment of sliced, cut, shredded or grated cheese for products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966) Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Emmental (CXS 269-1967), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968) and Provolone (CXS 272-1968) only as anticaking agents

Note 502 Except for use in surface treatment of sliced, cut, shredded or grated cheese only for products conforming to the General Standard for Cheese (CXS 283-1978): silicon dioxide, amorphous (INS 551), calcium silicate (INS 552), magnesium silicate, synthetic (INS 553(i)) and talc (INS 553(iii)) as anticaking agents at 10,000 mg/kg, as silicon dioxide, singly or in combination.

Note XS208 Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).

Note XS274 Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).

Note XS276 Excluding products conforming to the Standard for Camembert (CXS 276-1973).

Note XS277 Excluding products conforming to the Standard for Brie (CXS 277-1973).

Note XS278 Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).

CXS 192-1995 Table One, INS 553(i), food category 01.6.2.1
Paprika extract INS 160c(ii)30 mg/kg

Note 39 On a total carotenoid basis.

Note XS208 Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).

Note XS278 Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).

CXS 192-1995 Table One, INS 160c(ii), food category 01.6.2.1
Propionic acid E280GMP

Note 3 For use in surface treatment only.

Note 460 Except for use at 3,000 mg/kg singly or in combination: propionic acid (INS 280), sodium propionate (INS 281) and calcium propionate (INS 282) in products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966) Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968) and Provolone (CXS 272-1968).

Note 503 Except for use in products conforming to the General Standard for Cheese (CXS 283-1978): propionic acid (INS 280), sodium propionate (INS 281) and calcium propionate (INS 282) at 3000 mg/kg as propionic acid.

Note XS208 Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).

Note XS269 Excluding products conforming to the Standard for Emmental (CXS 269-1967).

Note XS274 Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).

Note XS276 Excluding products conforming to the Standard for Camembert (CXS 276-1973).

Note XS277 Excluding products conforming to the Standard for Brie (CXS 277-1973).

Note XS278 Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).

CXS 192-1995 Table One, INS 280, food category 01.6.2.1
Silicon dioxide E551GMP

Note 459 Except for use at 10,000 mg/kg, singly or in combination: silicon dioxide, amorphous (INS 551), calcium silicate (INS 552), magnesium silicate, synthetic (INS 553(i)) and talc (INS 553(iii)) in products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966) Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Emmental (CXS 269-1967), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968) and Provolone (CXS 272-1968), as anticaking agents only: silicates calculated as silicon dioxide.

Note 461 For the surface treatment of sliced, cut, shredded or grated cheese for products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966) Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Emmental (CXS 269-1967), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968) and Provolone (CXS 272-1968) only as anticaking agents

Note 502 Except for use in surface treatment of sliced, cut, shredded or grated cheese only for products conforming to the General Standard for Cheese (CXS 283-1978): silicon dioxide, amorphous (INS 551), calcium silicate (INS 552), magnesium silicate, synthetic (INS 553(i)) and talc (INS 553(iii)) as anticaking agents at 10,000 mg/kg, as silicon dioxide, singly or in combination.

Note XS208 Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).

Note XS274 Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).

Note XS276 Excluding products conforming to the Standard for Camembert (CXS 276-1973).

Note XS277 Excluding products conforming to the Standard for Brie (CXS 277-1973).

Note XS278 Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).

CXS 192-1995 Table One, INS 551, food category 01.6.2.1
Sodium propionate E281GMP

Note 3 For use in surface treatment only.

Note 460 Except for use at 3,000 mg/kg singly or in combination: propionic acid (INS 280), sodium propionate (INS 281) and calcium propionate (INS 282) in products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966) Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968) and Provolone (CXS 272-1968).

Note 503 Except for use in products conforming to the General Standard for Cheese (CXS 283-1978): propionic acid (INS 280), sodium propionate (INS 281) and calcium propionate (INS 282) at 3000 mg/kg as propionic acid.

Note XS208 Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).

Note XS269 Excluding products conforming to the Standard for Emmental (CXS 269-1967).

Note XS274 Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).

Note XS276 Excluding products conforming to the Standard for Camembert (CXS 276-1973).

Note XS277 Excluding products conforming to the Standard for Brie (CXS 277-1973).

Note XS278 Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).

CXS 192-1995 Table One, INS 281, food category 01.6.2.1
Talc E553bGMP

Note 459 Except for use at 10,000 mg/kg, singly or in combination: silicon dioxide, amorphous (INS 551), calcium silicate (INS 552), magnesium silicate, synthetic (INS 553(i)) and talc (INS 553(iii)) in products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966) Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Emmental (CXS 269-1967), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968) and Provolone (CXS 272-1968), as anticaking agents only: silicates calculated as silicon dioxide.

Note 461 For the surface treatment of sliced, cut, shredded or grated cheese for products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966) Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Emmental (CXS 269-1967), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968) and Provolone (CXS 272-1968) only as anticaking agents

Note 502 Except for use in surface treatment of sliced, cut, shredded or grated cheese only for products conforming to the General Standard for Cheese (CXS 283-1978): silicon dioxide, amorphous (INS 551), calcium silicate (INS 552), magnesium silicate, synthetic (INS 553(i)) and talc (INS 553(iii)) as anticaking agents at 10,000 mg/kg, as silicon dioxide, singly or in combination.

Note XS208 Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).

Note XS274 Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).

Note XS276 Excluding products conforming to the Standard for Camembert (CXS 276-1973).

Note XS277 Excluding products conforming to the Standard for Brie (CXS 277-1973).

Note XS278 Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).

CXS 192-1995 Table One, INS 553(iii), food category 01.6.2.1
β-Carotene-rich extract from Dunaliella Salina INS 160a(iv)25 mg/kg

Note XS208 Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).

Note XS278 Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).

Note 341 Expressed as beta-Carotene.

Note 344 Singly or in combination: Beta-Carotenes (beta-carotenes, synthetic (INS 160a(i)), beta- carotenes, Blakeslea trispora (INS 160a(iii)), beta-Carotene-Rich Extract from Dunaliella salina (INS 160a(iv)) and beta-carotenes, vegetable (INS 160a(ii)).

Note 458 Except for use in cheese mass only for products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966), Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Emmental (CXS 269-1967), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968), Provolone (CXS 272-1968), Coulommiers (CXS 274-1969), Camembert (CXS 276-1973) and Brie (CXS 277-1973) at 35 mg/kg.

CXS 192-1995 Table One, INS 160a(iv), food category 01.6.2.1

Provided for broader categories

These apply here through the hierarchy, subject to their own notes and conditions. Where an additive is also provided for this category directly, it is marked; the direct provision is listed above.

01.6.2 Ripened cheese — 9 additives
AdditiveMaximum levelNotesCitation
Calcium sorbate3,000 mg/kg

Note 42 As sorbic acid.

Note 499 Except for use in products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978): sorbic acid (INS 200), potassium sorbate (INS 202) and calcium sorbate (INS 203), at 1000 mg/kg as sorbic acid in the final product.

Note 595 For use in products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966), Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Emmental (CXS 269-1967), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968) and Provolone (CXS 272-1968): for surface treatment only.

Note XS208 Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).

Note XS274 Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).

Note XS276 Excluding products conforming to the Standard for Camembert (CXS 276-1973).

Note XS277 Excluding products conforming to the Standard for Brie (CXS 277-1973).

CXS 192-1995 Table One, INS 203, food category 01.6.2
Canthaxanthin15 mg/kg

Note 201 For use in flavoured products only.

Note XS208 Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).

Note XS221 Excluding products conforming to the Group Standard for Unripened Cheese including Fresh Cheese (CXS 221-2001).

Note XS263 Excluding products conforming to the Standard for Cheddar (CXS 263-1966).

Note XS264 Excluding products conforming to the Standard for Danbo (CXS 264-1966).

Note XS265 Excluding products conforming to the Standard for Edam (CXS 265-1966).

Note XS266 Excluding products conforming to the Standard for Gouda (CXS 266-1966).

Note XS267 Excluding products conforming to the Standard for Havarti (CXS 267-1966).

Note XS268 Excluding products conforming to the Standard for Samsø (CXS 268-1966).

Note XS269 Excluding products conforming to the Standard for Emmental (CXS 269-1967).

Note XS270 Excluding products conforming to the Standard for Tilsiter (CXS 270-1968).

Note XS271 Excluding products conforming to the Standard for Saint-Paulin (CXS 271-1968).

Note XS272 Excluding products conforming to the Standard for Provolone (CXS 272-1968).

Note XS274 Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).

Note XS276 Excluding products conforming to the Standard for Camembert (CXS 276-1973).

Note XS277 Excluding products conforming to the Standard for Brie (CXS 277-1973).

Note XS283 Excluding products conforming to the General Standard for Cheese (CXS 283-1978).

CXS 192-1995 Table One, INS 161g, food category 01.6.2
LysozymeGMP

Note XS208 Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).

Note XS274 Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).

Note XS276 Excluding products conforming to the Standard for Camembert (CXS 276-1973).

Note XS277 Excluding products conforming to the Standard for Brie (CXS 277-1973).

Note XS278 Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).

CXS 192-1995 Table One, INS 1105, food category 01.6.2
Natamycin (pimaricin)40 mg/kg

Note 3 For use in surface treatment only.

Note 80 Equivalent to 2 mg/dm2 surface application to a maximum depth of 5 mm.

Note XS208 Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).

Note XS274 Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).

Note XS276 Excluding products conforming to the Standard for Camembert (CXS 276-1973).

Note XS277 Excluding products conforming to the Standard for Brie (CXS 277-1973).

Note XS278 Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).

CXS 192-1995 Table One, INS 235, food category 01.6.2
Nisin preparation12.5 mg/kg

Note 233 As nisin.

Note XS208 Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).

Note XS274 Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).

Note XS276 Excluding products conforming to the Standard for Camembert (CXS 276-1973).

Note XS277 Excluding products conforming to the Standard for Brie (CXS 277-1973).

Note XS278 Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).

CXS 192-1995 Table One, INS 234(i), food category 01.6.2
Potassium nitrate35 mg/kg

Note 30 As residual NO3 ion.

Note 464 For use in products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966) Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Emmental (CXS 269-1967), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968) and Provolone (CXS 272-1968) only as preservatives.

Note XS208 Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).

Note XS274 Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).

Note XS276 Excluding products conforming to the Standard for Camembert (CXS 276-1973).

Note XS277 Excluding products conforming to the Standard for Brie (CXS 277-1973).

Note XS278 Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).

CXS 192-1995 Table One, INS 252, food category 01.6.2
Potassium sorbate3,000 mg/kg

Note 42 As sorbic acid.

Note 499 Except for use in products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978): sorbic acid (INS 200), potassium sorbate (INS 202) and calcium sorbate (INS 203), at 1000 mg/kg as sorbic acid in the final product.

Note 595 For use in products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966), Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Emmental (CXS 269-1967), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968) and Provolone (CXS 272-1968): for surface treatment only.

Note XS208 Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).

Note XS274 Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).

Note XS276 Excluding products conforming to the Standard for Camembert (CXS 276-1973).

Note XS277 Excluding products conforming to the Standard for Brie (CXS 277-1973).

CXS 192-1995 Table One, INS 202, food category 01.6.2
Sodium nitrate35 mg/kg

Note 30 As residual NO3 ion.

Note 464 For use in products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966) Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Emmental (CXS 269-1967), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968) and Provolone (CXS 272-1968) only as preservatives.

Note XS208 Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).

Note XS274 Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).

Note XS276 Excluding products conforming to the Standard for Camembert (CXS 276-1973).

Note XS277 Excluding products conforming to the Standard for Brie (CXS 277-1973).

Note XS278 Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).

CXS 192-1995 Table One, INS 251, food category 01.6.2
Sorbic acid3,000 mg/kg

Note 42 As sorbic acid.

Note 499 Except for use in products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978): sorbic acid (INS 200), potassium sorbate (INS 202) and calcium sorbate (INS 203), at 1000 mg/kg as sorbic acid in the final product.

Note 595 For use in products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966), Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Emmental (CXS 269-1967), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968) and Provolone (CXS 272-1968): for surface treatment only.

Note XS208 Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).

Note XS274 Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).

Note XS276 Excluding products conforming to the Standard for Camembert (CXS 276-1973).

Note XS277 Excluding products conforming to the Standard for Brie (CXS 277-1973).

CXS 192-1995 Table One, INS 200, food category 01.6.2