04.1.1.2 Surface-treated fresh fruit
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
| Additive | Maximum level | Notes | Citation |
|---|---|---|---|
| Acetic and fatty acid esters of glycerol E472a | GMP | Note 454 For use in waxes, coatings or glazes where these surface treatments are allowed for application to the surface of fresh fruit. | CXS 192-1995 Table One, INS 472a, food category 04.1.1.2 |
| Acetylated distarch phosphate E1414 | GMP | Note 454 For use in waxes, coatings or glazes where these surface treatments are allowed for application to the surface of fresh fruit. | CXS 192-1995 Table One, INS 1414, food category 04.1.1.2 |
| Agar E406 | GMP | Note 453 For use as a glaze where such surface treatment is allowed for application to the surface of fresh fruit. Note 454 For use in waxes, coatings or glazes where these surface treatments are allowed for application to the surface of fresh fruit. | CXS 192-1995 Table One, INS 406, food category 04.1.1.2 |
| Alginic acid E400 | GMP | Note 454 For use in waxes, coatings or glazes where these surface treatments are allowed for application to the surface of fresh fruit. | CXS 192-1995 Table One, INS 400, food category 04.1.1.2 |
| Ammonium alginate E403 | GMP | Note 454 For use in waxes, coatings or glazes where these surface treatments are allowed for application to the surface of fresh fruit. | CXS 192-1995 Table One, INS 403, food category 04.1.1.2 |
| Beeswax (yellow and white) E901 | GMP | — | CXS 192-1995 Table One, INS 901, food category 04.1.1.2 |
| Calcium alginate E404 | GMP | Note 454 For use in waxes, coatings or glazes where these surface treatments are allowed for application to the surface of fresh fruit. | CXS 192-1995 Table One, INS 404, food category 04.1.1.2 |
| Calcium sorbate E203 | 20 mg/kg | Note 42 As sorbic acid. Note 598 For use in surface treatment of unpeeled citrus fruits only. | CXS 192-1995 Table One, INS 203, food category 04.1.1.2 |
| Candelilla wax E902 | GMP | — | CXS 192-1995 Table One, INS 902, food category 04.1.1.2 |
| Carmines E120 | 500 mg/kg | Note 4 For use in decoration, stamping, marking or branding the product only. Note 16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only. Note 178 As carminic acid. | CXS 192-1995 Table One, INS 120, food category 04.1.1.2 |
| Carnauba wax E903 | 400 mg/kg | — | CXS 192-1995 Table One, INS 903, food category 04.1.1.2 |
| Carrageenan E407 | GMP | Note 454 For use in waxes, coatings or glazes where these surface treatments are allowed for application to the surface of fresh fruit. | CXS 192-1995 Table One, INS 407, food category 04.1.1.2 |
| Glycerol ester of wood rosin E445 | 110 mg/kg | — | CXS 192-1995 Table One, INS 445(iii), food category 04.1.1.2 |
| Gum arabic (Acacia gum) E414 | GMP | Note 453 For use as a glaze where such surface treatment is allowed for application to the surface of fresh fruit. Note 454 For use in waxes, coatings or glazes where these surface treatments are allowed for application to the surface of fresh fruit. | CXS 192-1995 Table One, INS 414, food category 04.1.1.2 |
| Hydroxypropyl cellulose E463 | GMP | Note 454 For use in waxes, coatings or glazes where these surface treatments are allowed for application to the surface of fresh fruit. | CXS 192-1995 Table One, INS 463, food category 04.1.1.2 |
| Hydroxypropyl methylcellulose E464 | GMP | Note 454 For use in waxes, coatings or glazes where these surface treatments are allowed for application to the surface of fresh fruit. | CXS 192-1995 Table One, INS 464, food category 04.1.1.2 |
| Iron oxide, black INS 172(i) | 1,000 mg/kg | Note 4 For use in decoration, stamping, marking or branding the product only. Note 16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only. | CXS 192-1995 Table One, INS 172(i), food category 04.1.1.2 |
| Iron oxide, red INS 172(ii) | 1,000 mg/kg | Note 4 For use in decoration, stamping, marking or branding the product only. Note 16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only. | CXS 192-1995 Table One, INS 172(ii), food category 04.1.1.2 |
| Iron oxide, yellow INS 172(iii) | 1,000 mg/kg | Note 4 For use in decoration, stamping, marking or branding the product only. Note 16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only. | CXS 192-1995 Table One, INS 172(iii), food category 04.1.1.2 |
| Lecithin E322 | GMP | Note 454 For use in waxes, coatings or glazes where these surface treatments are allowed for application to the surface of fresh fruit. | CXS 192-1995 Table One, INS 322(i), food category 04.1.1.2 |
| Mono- and di-glycerides of fatty acids E471 | GMP | Note 453 For use as a glaze where such surface treatment is allowed for application to the surface of fresh fruit. | CXS 192-1995 Table One, INS 471, food category 04.1.1.2 |
| Pectins E440 | GMP | Note 454 For use in waxes, coatings or glazes where these surface treatments are allowed for application to the surface of fresh fruit. | CXS 192-1995 Table One, INS 440, food category 04.1.1.2 |
| Petroleum wax E905 | 50 mg/kg | — | CXS 192-1995 Table One, INS 905c(i), food category 04.1.1.2 |
| Polyethylene glycol E1521 | GMP | — | CXS 192-1995 Table One, INS 1521, food category 04.1.1.2 |
| Polyvinylpyrrolidone E1201 | GMP | — | CXS 192-1995 Table One, INS 1201, food category 04.1.1.2 |
| Potassium metabisulfite E224 | 30 mg/kg | Note 44 As residual SO2. Note 204 Except for use in longan and lichee at 50 mg/kg. | CXS 192-1995 Table One, INS 224, food category 04.1.1.2 |
| Potassium sorbate E202 | 20 mg/kg | Note 42 As sorbic acid. Note 598 For use in surface treatment of unpeeled citrus fruits only. | CXS 192-1995 Table One, INS 202, food category 04.1.1.2 |
| Potassium sulfite INS 225 | 30 mg/kg | Note 44 As residual SO2. Note 204 Except for use in longan and lichee at 50 mg/kg. | CXS 192-1995 Table One, INS 225, food category 04.1.1.2 |
| Riboflavin from Ashbya gossypii INS 101(iv) | GMP | Note 4 For use in decoration, stamping, marking or branding the product only. Note XS143 Excluding products conforming to the Standard for Dates (CXS 143-1985). | CXS 192-1995 Table One, INS 101(iv), food category 04.1.1.2 |
| Riboflavin from Bacillus subtilis INS 101(iii) | GMP | Note 4 For use in decoration, stamping, marking or branding the product only. Note XS143 Excluding products conforming to the Standard for Dates (CXS 143-1985). | CXS 192-1995 Table One, INS 101(iii), food category 04.1.1.2 |
| Riboflavin, synthetic INS 101(i) | GMP | Note 4 For use in decoration, stamping, marking or branding the product only. Note XS143 Excluding products conforming to the Standard for Dates (CXS 143-1985). | CXS 192-1995 Table One, INS 101(i), food category 04.1.1.2 |
| Riboflavin-5′-phosphate (sodium) E101 | GMP | Note 4 For use in decoration, stamping, marking or branding the product only. Note XS143 Excluding products conforming to the Standard for Dates (CXS 143-1985). | CXS 192-1995 Table One, INS 101(ii), food category 04.1.1.2 |
| Salts of myristic, palmitic and stearic acids with ammonia, calcium, potassium and sodium INS 470(i) | GMP | Note 71 Calcium, potassium and sodium salts only. Note 454 For use in waxes, coatings or glazes where these surface treatments are allowed for application to the surface of fresh fruit. | CXS 192-1995 Table One, INS 470(i), food category 04.1.1.2 |
| Salts of oleic acid with calcium, potassium and sodium INS 470(ii) | GMP | Note 454 For use in waxes, coatings or glazes where these surface treatments are allowed for application to the surface of fresh fruit. | CXS 192-1995 Table One, INS 470(ii), food category 04.1.1.2 |
| Shellac, bleached E904 | GMP | — | CXS 192-1995 Table One, INS 904, food category 04.1.1.2 |
| Sodium alginate E401 | GMP | Note 453 For use as a glaze where such surface treatment is allowed for application to the surface of fresh fruit. Note 454 For use in waxes, coatings or glazes where these surface treatments are allowed for application to the surface of fresh fruit. | CXS 192-1995 Table One, INS 401, food category 04.1.1.2 |
| Sodium bisulfite E222 | 30 mg/kg | Note 44 As residual SO2. Note 204 Except for use in longan and lichee at 50 mg/kg. | CXS 192-1995 Table One, INS 222, food category 04.1.1.2 |
| Sodium metabisulfite E223 | 30 mg/kg | Note 44 As residual SO2. Note 204 Except for use in longan and lichee at 50 mg/kg. | CXS 192-1995 Table One, INS 223, food category 04.1.1.2 |
| Sodium sulfite E221 | 30 mg/kg | Note 44 As residual SO2. Note 204 Except for use in longan and lichee at 50 mg/kg. | CXS 192-1995 Table One, INS 221, food category 04.1.1.2 |
| Sodium thiosulfate INS 539 | 30 mg/kg | Note 44 As residual SO2. Note 204 Except for use in longan and lichee at 50 mg/kg. | CXS 192-1995 Table One, INS 539, food category 04.1.1.2 |
| Sorbic acid E200 | 20 mg/kg | Note 42 As sorbic acid. Note 598 For use in surface treatment of unpeeled citrus fruits only. | CXS 192-1995 Table One, INS 200, food category 04.1.1.2 |
| Sucroglycerides E474 | 1,500 mg/kg | Note 453 For use as a glaze where such surface treatment is allowed for application to the surface of fresh fruit. Note 684 Sucrose esters of fatty acids (INS 473) and Sucrose oligoester, Type I and Type II (INS 473a) only. | CXS 192-1995 Table One, INS 474, food category 04.1.1.2 |
| Sucrose esters of fatty acids E473 | 1,500 mg/kg | Note 453 For use as a glaze where such surface treatment is allowed for application to the surface of fresh fruit. Note 684 Sucrose esters of fatty acids (INS 473) and Sucrose oligoester, Type I and Type II (INS 473a) only. | CXS 192-1995 Table One, INS 473, food category 04.1.1.2 |
| Sucrose Oligoesters, Type I and Type II INS 473a | 1,500 mg/kg | Note 453 For use as a glaze where such surface treatment is allowed for application to the surface of fresh fruit. Note 684 Sucrose esters of fatty acids (INS 473) and Sucrose oligoester, Type I and Type II (INS 473a) only. | CXS 192-1995 Table One, INS 473a, food category 04.1.1.2 |
| Sulfur dioxide E220 | 30 mg/kg | Note 44 As residual SO2. Note 204 Except for use in longan and lichee at 50 mg/kg. | CXS 192-1995 Table One, INS 220, food category 04.1.1.2 |