01.6.2.3 Cheese powder (for reconstitution; e.g. for cheese sauces)

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, bixin-based E160b(i)50 mg/kg

Note 8 As bixin.

CXS 192-1995 Table One, INS 160b(i), food category 01.6.2.3
Annatto extracts, norbixin-based E160b(ii)50 mg/kg

Note 185 As norbixin.

CXS 192-1995 Table One, INS 160b(ii), food category 01.6.2.3
beta-Carotenes, Blakeslea trispora INS 160a(iii)20 mg/kg

Note 381 As consumed.

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)).

CXS 192-1995 Table One, INS 160a(iii), food category 01.6.2.3
beta-Carotenes, synthetic INS 160a(i)20 mg/kg

Note 381 As consumed.

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)).

CXS 192-1995 Table One, INS 160a(i), food category 01.6.2.3
beta-Carotenes, vegetable INS 160a(ii)20 mg/kg

Note 381 As consumed.

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)).

CXS 192-1995 Table One, INS 160a(ii), food category 01.6.2.3
Caramel II - sulfite caramel E150b50,000 mg/kg—CXS 192-1995 Table One, INS 150b, food category 01.6.2.3
Carotenal, beta-apo-8'- E160e15 mg/kg—CXS 192-1995 Table One, INS 160e, food category 01.6.2.3
Chlorophyllin copper complexes, potassium and sodium salts INS 141(ii)50 mg/kg—CXS 192-1995 Table One, INS 141(ii), food category 01.6.2.3
Chlorophylls, copper complexes INS 141(i)50 mg/kg—CXS 192-1995 Table One, INS 141(i), food category 01.6.2.3
Curcumin E100100 mg/kg—CXS 192-1995 Table One, INS 100(i), food category 01.6.2.3
dl-alpha-Tocopherol INS 307c300 mg/kg—CXS 192-1995 Table One, INS 307c, food category 01.6.2.3
Paprika extract INS 160c(ii)140 mg/kg

Note 39 On a total carotenoid basis.

CXS 192-1995 Table One, INS 160c(ii), food category 01.6.2.3
Propylene glycol alginate E40516,000 mg/kg

Note 353 On dry basis.

CXS 192-1995 Table One, INS 405, food category 01.6.2.3
Tocopherol concentrate, mixed INS 307b300 mg/kg—CXS 192-1995 Table One, INS 307b, food category 01.6.2.3
Tocopherols INS 307a300 mg/kg—CXS 192-1995 Table One, INS 307a, food category 01.6.2.3
β-Carotene-rich extract from Dunaliella Salina INS 160a(iv)20 mg/kg

Note 381 As consumed.

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)).

CXS 192-1995 Table One, INS 160a(iv), food category 01.6.2.3

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