08.3.2 Heat-treated processed comminuted meat, poultry, and game products

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)100 mg/kg

Note 8 As bixin.

Note XS88 Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981).

Note XS89 Excluding products conforming to Standard for Luncheon Meat (CODEX STAN 89-1981).

Note XS98 Excluding products conforming to the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981).

CXS 192-1995 Table One, INS 160b(i), food category 08.3.2
Annatto extracts, norbixin-based E160b(ii)20 mg/kg

Note 185 As norbixin.

Note XS88 Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981).

Note XS89 Excluding products conforming to Standard for Luncheon Meat (CODEX STAN 89-1981).

Note XS98 Excluding products conforming to the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981).

CXS 192-1995 Table One, INS 160b(ii), food category 08.3.2
beta-Carotenes, Blakeslea trispora INS 160a(iii)20 mg/kg

Note 16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.

Note XS88 Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981).

Note XS89 Excluding products conforming to Standard for Luncheon Meat (CODEX STAN 89-1981).

Note XS98 Excluding products conforming to the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981).

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 08.3.2
beta-Carotenes, synthetic INS 160a(i)20 mg/kg

Note 16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.

Note XS88 Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981).

Note XS89 Excluding products conforming to Standard for Luncheon Meat (CODEX STAN 89-1981).

Note XS98 Excluding products conforming to the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981).

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 08.3.2
beta-Carotenes, vegetable INS 160a(ii)20 mg/kg

Note 16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.

Note XS88 Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981).

Note XS89 Excluding products conforming to Standard for Luncheon Meat (CODEX STAN 89-1981).

Note XS98 Excluding products conforming to the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981).

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 08.3.2
Calcium disodium EDTA E38535 mg/kg

Note 21 As anhydrous calcium disodium ethylenediaminetetraacetate.

Note XS88 Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981).

Note XS89 Excluding products conforming to Standard for Luncheon Meat (CODEX STAN 89-1981).

Note XS98 Excluding products conforming to the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981).

CXS 192-1995 Table One, INS 385, food category 08.3.2
Calcium stearoyl-2-lactylate E4822,000 mg/kg

Note XS88 Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981).

Note XS89 Excluding products conforming to Standard for Luncheon Meat (CODEX STAN 89-1981).

Note XS98 Excluding products conforming to the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981).

CXS 192-1995 Table One, INS 482(i), food category 08.3.2
Caramel III - ammonia caramel E150c8,600 mg/kg

Note XS88 Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981).

Note XS89 Excluding products conforming to Standard for Luncheon Meat (CODEX STAN 89-1981).

Note XS98 Excluding products conforming to the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981).

CXS 192-1995 Table One, INS 150c, food category 08.3.2
Caramel IV - sulfite ammonia caramel E150d10,000 mg/kg

Note XS88 Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981).

Note XS89 Excluding products conforming to Standard for Luncheon Meat (CODEX STAN 89-1981).

Note XS98 Excluding products conforming to the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981).

CXS 192-1995 Table One, INS 150d, food category 08.3.2
Carmines E120100 mg/kg

Note 178 As carminic acid.

Note XS88 Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981).

Note XS89 Excluding products conforming to Standard for Luncheon Meat (CODEX STAN 89-1981).

Note XS98 Excluding products conforming to the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981).

CXS 192-1995 Table One, INS 120, food category 08.3.2
Curcumin E10020 mg/kg

Note XS88 Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981).

Note XS89 Excluding products conforming to Standard for Luncheon Meat (CODEX STAN 89-1981).

Note XS98 Excluding products conforming to the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981).

CXS 192-1995 Table One, INS 100(i), food category 08.3.2
Disodium EDTA INS 38635 mg/kg

Note 21 As anhydrous calcium disodium ethylenediaminetetraacetate.

Note XS88 Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981).

Note XS89 Excluding products conforming to Standard for Luncheon Meat (CODEX STAN 89-1981).

Note XS98 Excluding products conforming to the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981).

CXS 192-1995 Table One, INS 386, food category 08.3.2
Enzymatically produced steviol glycosides E960c100 mg/kg

Note 26 As steviol equivalents.

Note 202 For use in brine used in the production of sausage only.

Note 477 Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars.

Note XS88 Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981).

Note XS89 Excluding products conforming to Standard for Luncheon Meat (CODEX STAN 89-1981).

Note XS98 Excluding products conforming to the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981).

CXS 192-1995 Table One, INS 960c, food category 08.3.2
FD&C Red No. 40 E12925 mg/kg

Note XS88 Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981).

Note XS89 Excluding products conforming to Standard for Luncheon Meat (CODEX STAN 89-1981).

Note XS98 Excluding products conforming to the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981).

CXS 192-1995 Table One, INS 129, food category 08.3.2
FD&C Yellow No. 6 E110300 mg/kg

Note 16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.

Note XS88 Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981).

Note XS89 Excluding products conforming to Standard for Luncheon Meat (CODEX STAN 89-1981).

Note XS98 Excluding products conforming to the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981).

CXS 192-1995 Table One, INS 110, food category 08.3.2
Glucosylated steviol glycosides E960d100 mg/kg

Note 26 As steviol equivalents.

Note 202 For use in brine used in the production of sausage only.

Note 477 Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars.

Note XS88 Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981).

Note XS89 Excluding products conforming to Standard for Luncheon Meat (CODEX STAN 89-1981).

Note XS98 Excluding products conforming to the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981).

CXS 192-1995 Table One, INS 960d, food category 08.3.2
Lauric arginate ethyl ester E243200 mg/kg

Note 377 For products conforming to the Standard for Luncheon Meat (CODEX STAN 89-1981), Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981), and Standard for Corned Beef (CODEX STAN 88-1981) use is limited to ready-to-eat products which require refrigeration.

CXS 192-1995 Table One, INS 243, food category 08.3.2
Nisin preparation E23425 mg/kg

Note 233 As nisin.

Note 377 For products conforming to the Standard for Luncheon Meat (CODEX STAN 89-1981), Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981), and Standard for Corned Beef (CODEX STAN 88-1981) use is limited to ready-to-eat products which require refrigeration.

CXS 192-1995 Table One, INS 234(i), food category 08.3.2
Paprika extract INS 160c(ii)40 mg/kg

Note 39 On a total carotenoid basis.

Note XS88 Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981).

Note XS89 Excluding products conforming to Standard for Luncheon Meat (CODEX STAN 89-1981).

Note XS98 Excluding products conforming to the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981).

Note 682 Except for use in hot/spicy flavoured products at 50 mg/kg.

CXS 192-1995 Table One, INS 160c(ii), food category 08.3.2
Sodium potassium tartrate E337500 mg/kg

Note 45 As tartaric acid.

Note XS88 Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981).

Note XS89 Excluding products conforming to Standard for Luncheon Meat (CODEX STAN 89-1981).

Note XS98 Excluding products conforming to the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981).

CXS 192-1995 Table One, INS 337, food category 08.3.2
Sodium stearoyl lactylate E4812,000 mg/kg

Note XS88 Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981).

Note XS89 Excluding products conforming to Standard for Luncheon Meat (CODEX STAN 89-1981).

Note XS98 Excluding products conforming to the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981).

CXS 192-1995 Table One, INS 481(i), food category 08.3.2
Sodium tartrate E335500 mg/kg

Note 45 As tartaric acid.

Note XS88 Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981).

Note XS89 Excluding products conforming to Standard for Luncheon Meat (CODEX STAN 89-1981).

Note XS98 Excluding products conforming to the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981).

CXS 192-1995 Table One, INS 335(ii), food category 08.3.2
Steviol glycosides from fermentation E960b100 mg/kg

Note 26 As steviol equivalents.

Note 202 For use in brine used in the production of sausage only.

Note 477 Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars.

Note XS88 Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981).

Note XS89 Excluding products conforming to Standard for Luncheon Meat (CODEX STAN 89-1981).

Note XS98 Excluding products conforming to the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981).

CXS 192-1995 Table One, INS 960b, food category 08.3.2
Steviol glycosides from Stevia rebaudiana Bertoni (Steviol glycosides from Stevia) E960100 mg/kg

Note 26 As steviol equivalents.

Note 202 For use in brine used in the production of sausage only.

Note 477 Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars.

Note XS88 Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981).

Note XS89 Excluding products conforming to Standard for Luncheon Meat (CODEX STAN 89-1981).

Note XS98 Excluding products conforming to the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981).

CXS 192-1995 Table One, INS 960a, food category 08.3.2
Sucroglycerides E4745,000 mg/kg

Note 15 On the fat or oil basis.

Note 373 For use in sausage only.

Note XS88 Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981).

Note XS89 Excluding products conforming to Standard for Luncheon Meat (CODEX STAN 89-1981).

Note XS98 Excluding products conforming to the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981).

CXS 192-1995 Table One, INS 474, food category 08.3.2
Sucrose esters of fatty acids E4735,000 mg/kg

Note 15 On the fat or oil basis.

Note 373 For use in sausage only.

Note XS88 Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981).

Note XS89 Excluding products conforming to Standard for Luncheon Meat (CODEX STAN 89-1981).

Note XS98 Excluding products conforming to the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981).

CXS 192-1995 Table One, INS 473, food category 08.3.2
Sucrose Oligoesters, Type I and Type II INS 473a5,000 mg/kg

Note 15 On the fat or oil basis.

Note 373 For use in sausage only.

Note XS88 Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981).

Note XS89 Excluding products conforming to Standard for Luncheon Meat (CODEX STAN 89-1981).

Note XS98 Excluding products conforming to the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981).

CXS 192-1995 Table One, INS 473a, food category 08.3.2
Tartaric acid E334500 mg/kg

Note 45 As tartaric acid.

Note XS88 Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981).

Note XS89 Excluding products conforming to Standard for Luncheon Meat (CODEX STAN 89-1981).

Note XS98 Excluding products conforming to the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981).

CXS 192-1995 Table One, INS 334, food category 08.3.2
β-Carotene-rich extract from Dunaliella Salina INS 160a(iv)20 mg/kg

Note 16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.

Note XS88 Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981).

Note XS89 Excluding products conforming to Standard for Luncheon Meat (CODEX STAN 89-1981).

Note XS98 Excluding products conforming to the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981).

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 08.3.2

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.

08.3 Processed comminuted meat, poultry, and game products — 51 additives
AdditiveMaximum levelNotesCitation
Ammonium phosphate, dibasic2,200 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).

CXS 192-1995 Table One, INS 342(ii), food category 08.3
Ammonium phosphate, monobasic2,200 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).

CXS 192-1995 Table One, INS 342(i), food category 08.3
Ammonium polyphosphate2,200 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).

CXS 192-1995 Table One, INS 452(v), food category 08.3
Bone phosphate2,200 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).

CXS 192-1995 Table One, INS 542, food category 08.3
Butylated hydroxyanisole200 mg/kg

Note 15 On the fat or oil basis.

Note 130 Singly or in combination: butylated hydroxyanisole (INS 320), butylated hydroxytoluene (INS 321), tertiary butylated hydroquinone (INS 319), and propyl gallate (INS 310).

Note XS88 Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981).

Note XS89 Excluding products conforming to Standard for Luncheon Meat (CODEX STAN 89-1981).

Note XS98 Excluding products conforming to the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981).

CXS 192-1995 Table One, INS 320, food category 08.3
Butylated hydroxytoluene100 mg/kg

Note 15 On the fat or oil basis.

Note 130 Singly or in combination: butylated hydroxyanisole (INS 320), butylated hydroxytoluene (INS 321), tertiary butylated hydroquinone (INS 319), and propyl gallate (INS 310).

Note 162 For use in dehydrated products and salami-type products only.

Note XS88 Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981).

Note XS89 Excluding products conforming to Standard for Luncheon Meat (CODEX STAN 89-1981).

Note XS98 Excluding products conforming to the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981).

CXS 192-1995 Table One, INS 321, food category 08.3
Calcium dihydrogen diphosphate2,200 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).

CXS 192-1995 Table One, INS 450(vii), food category 08.3
Calcium hydrogen phosphate2,200 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).

CXS 192-1995 Table One, INS 341(ii), food category 08.3
Calcium phosphate2,200 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).

CXS 192-1995 Table One, INS 341(iii), food category 08.3
Calcium polyphosphate2,200 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).

CXS 192-1995 Table One, INS 452(iv), food category 08.3
Calcium pyrophosphate2,200 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).

CXS 192-1995 Table One, INS 450(vi), food category 08.3
Calcium sorbate1,500 mg/kg

Note 42 As sorbic acid.

Note XS88 Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981).

Note XS89 Excluding products conforming to Standard for Luncheon Meat (CODEX STAN 89-1981).

Note XS98 Excluding products conforming to the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981).

CXS 192-1995 Table One, INS 203, food category 08.3
Caramel II - sulfite caramel2,000 mg/kg

Note 335 For use in products containing vegetable protein only.

Note 681 For use in sausages, patties, terrines and in products containing vegetable protein only.

CXS 192-1995 Table One, INS 150b, food category 08.3
Dipotassium phosphate2,200 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).

CXS 192-1995 Table One, INS 340(ii), food category 08.3
Disodium phosphate2,200 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).

CXS 192-1995 Table One, INS 339(ii), food category 08.3
dl-alpha-Tocopherol500 mg/kg

Note XS88 Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981).

Note XS89 Excluding products conforming to Standard for Luncheon Meat (CODEX STAN 89-1981).

Note XS98 Excluding products conforming to the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981).

CXS 192-1995 Table One, INS 307c, food category 08.3
FD&C Red No. 330 mg/kg

Note 4 For use in decoration, stamping, marking or branding the product only.

Note 290 For use in products conforming to the Standard for Luncheon Meat (CODEX STAN 89-1981) and Cooked Cured Chopped Meat (CODEX STAN 98-1981) at 15 mg/kg to replace loss of colour in product with binders only.

Note XS88 Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981).

CXS 192-1995 Table One, INS 127, food category 08.3
Grape skin extract5,000 mg/kg

Note 16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.

Note XS88 Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981).

Note XS89 Excluding products conforming to Standard for Luncheon Meat (CODEX STAN 89-1981).

Note XS98 Excluding products conforming to the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981).

CXS 192-1995 Table One, INS 163(ii), food category 08.3
Magnesium dihydrogen diphosphate2,200 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).

CXS 192-1995 Table One, INS 450(ix), food category 08.3
Magnesium dihydrogen phosphate2,200 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).

CXS 192-1995 Table One, INS 343(i), food category 08.3
Magnesium hydrogen phosphate2,200 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).

CXS 192-1995 Table One, INS 343(ii), food category 08.3
Magnesium phosphate2,200 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).

CXS 192-1995 Table One, INS 343(iii), food category 08.3
Monobasic calcium phosphate2,200 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).

CXS 192-1995 Table One, INS 341(i), food category 08.3
Pentapotassium triphosphate2,200 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).

CXS 192-1995 Table One, INS 451(ii), food category 08.3
Phosphoric acid2,200 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).

CXS 192-1995 Table One, INS 338, food category 08.3
Polyoxyethylene (20) sorbitan monolaurate5,000 mg/kg

Note XS88 Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981).

Note XS89 Excluding products conforming to Standard for Luncheon Meat (CODEX STAN 89-1981).

Note XS98 Excluding products conforming to the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981).

CXS 192-1995 Table One, INS 432, food category 08.3
Polyoxyethylene (20) sorbitan monopalmitate5,000 mg/kg

Note XS88 Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981).

Note XS89 Excluding products conforming to Standard for Luncheon Meat (CODEX STAN 89-1981).

Note XS98 Excluding products conforming to the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981).

CXS 192-1995 Table One, INS 434, food category 08.3
Polysorbate 605,000 mg/kg

Note XS88 Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981).

Note XS89 Excluding products conforming to Standard for Luncheon Meat (CODEX STAN 89-1981).

Note XS98 Excluding products conforming to the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981).

CXS 192-1995 Table One, INS 435, food category 08.3
Polysorbate 655,000 mg/kg

Note XS88 Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981).

Note XS89 Excluding products conforming to Standard for Luncheon Meat (CODEX STAN 89-1981).

Note XS98 Excluding products conforming to the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981).

CXS 192-1995 Table One, INS 436, food category 08.3
Polysorbate 805,000 mg/kg

Note XS88 Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981).

Note XS89 Excluding products conforming to Standard for Luncheon Meat (CODEX STAN 89-1981).

Note XS98 Excluding products conforming to the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981).

CXS 192-1995 Table One, INS 433, food category 08.3
Potassium dihydrogen phosphate2,200 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).

CXS 192-1995 Table One, INS 340(i), food category 08.3
Potassium nitrite80 mg/kg

Note 32 As residual NO2 ion.

Note 286 For use in products conforming to the Standard for Luncheon Meat (CODEX STAN 89-1981) and the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981).

Note 287 Except for use in products conforming to the Standard for Corned Beef (CODEX STAN 88-1981) at 30 mg/kg as residual NO2 ion.

CXS 192-1995 Table One, INS 249, food category 08.3
Potassium polyphosphate2,200 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).

CXS 192-1995 Table One, INS 452(ii), food category 08.3
Potassium sorbate1,500 mg/kg

Note 42 As sorbic acid.

Note XS88 Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981).

Note XS89 Excluding products conforming to Standard for Luncheon Meat (CODEX STAN 89-1981).

Note XS98 Excluding products conforming to the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981).

CXS 192-1995 Table One, INS 202, food category 08.3
Propyl gallate200 mg/kg

Note 15 On the fat or oil basis.

Note 130 Singly or in combination: butylated hydroxyanisole (INS 320), butylated hydroxytoluene (INS 321), tertiary butylated hydroquinone (INS 319), and propyl gallate (INS 310).

Note XS88 Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981).

Note XS89 Excluding products conforming to Standard for Luncheon Meat (CODEX STAN 89-1981).

Note XS98 Excluding products conforming to the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981).

CXS 192-1995 Table One, INS 310, food category 08.3
Propylene glycol alginate3,000 mg/kg

Note XS88 Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981).

Note XS89 Excluding products conforming to Standard for Luncheon Meat (CODEX STAN 89-1981).

Note XS98 Excluding products conforming to the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981).

CXS 192-1995 Table One, INS 405, food category 08.3
Sodium acid phosphate2,200 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).

CXS 192-1995 Table One, INS 339(i), food category 08.3
Sodium acid pyrophosphate2,200 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).

CXS 192-1995 Table One, INS 450(i), food category 08.3
Sodium calcium polyphosphate2,200 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).

CXS 192-1995 Table One, INS 452(iii), food category 08.3
Sodium diacetate1,000 mg/kg

Note XS88 Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981).

Note XS89 Excluding products conforming to Standard for Luncheon Meat (CODEX STAN 89-1981).

Note XS98 Excluding products conforming to the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981).

CXS 192-1995 Table One, INS 262(ii), food category 08.3
Sodium nitrite80 mg/kg

Note 32 As residual NO2 ion.

Note 286 For use in products conforming to the Standard for Luncheon Meat (CODEX STAN 89-1981) and the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981).

Note 287 Except for use in products conforming to the Standard for Corned Beef (CODEX STAN 88-1981) at 30 mg/kg as residual NO2 ion.

CXS 192-1995 Table One, INS 250, food category 08.3
Sodium polyphosphate2,200 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).

CXS 192-1995 Table One, INS 452(i), food category 08.3
Sodium tripolyphosphate2,200 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).

CXS 192-1995 Table One, INS 451(i), food category 08.3
Sorbic acid1,500 mg/kg

Note 42 As sorbic acid.

Note XS88 Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981).

Note XS89 Excluding products conforming to Standard for Luncheon Meat (CODEX STAN 89-1981).

Note XS98 Excluding products conforming to the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981).

CXS 192-1995 Table One, INS 200, food category 08.3
TBHQ100 mg/kg

Note 15 On the fat or oil basis.

Note 130 Singly or in combination: butylated hydroxyanisole (INS 320), butylated hydroxytoluene (INS 321), tertiary butylated hydroquinone (INS 319), and propyl gallate (INS 310).

Note 162 For use in dehydrated products and salami-type products only.

Note XS88 Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981).

Note XS89 Excluding products conforming to Standard for Luncheon Meat (CODEX STAN 89-1981).

Note XS98 Excluding products conforming to the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981).

CXS 192-1995 Table One, INS 319, food category 08.3
Tetrapotassium pyrophosphate2,200 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).

CXS 192-1995 Table One, INS 450(v), food category 08.3
Tocopherol concentrate, mixed500 mg/kg

Note XS88 Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981).

Note XS89 Excluding products conforming to Standard for Luncheon Meat (CODEX STAN 89-1981).

Note XS98 Excluding products conforming to the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981).

CXS 192-1995 Table One, INS 307b, food category 08.3
Tocopherols500 mg/kg

Note XS88 Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981).

Note XS89 Excluding products conforming to Standard for Luncheon Meat (CODEX STAN 89-1981).

Note XS98 Excluding products conforming to the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981).

CXS 192-1995 Table One, INS 307a, food category 08.3
Tripotassium phosphate2,200 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).

CXS 192-1995 Table One, INS 340(iii), food category 08.3
Trisodium diphosphate2,200 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).

CXS 192-1995 Table One, INS 450(ii), food category 08.3
Trisodium phosphate2,200 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).

CXS 192-1995 Table One, INS 339(iii), food category 08.3
08.0 Meat and meat products, including poultry and game — 1 additive
AdditiveMaximum levelNotesCitation
FD&C Blue No. 1100 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 XS88 Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981).

Note XS89 Excluding products conforming to Standard for Luncheon Meat (CODEX STAN 89-1981).

Note XS96 Excluding products conforming to the Standard for Cooked Cured Ham (CODEX STAN 96-1981).

Note XS97 Excluding products conforming to the Standard for Cooked Cured Pork Shoulder (CODEX STAN 97-1981).

Note XS98 Excluding products conforming to the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981).

Note XS350R Excluding products conforming to the Regional Standard for dried meat (Africa) (CXS 350R-2022).

CXS 192-1995 Table One, INS 133, food category 08.0