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HYDROXYBENZOATES, PARA-

Synonym(s)

Functional Classes

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Participating Additive(s)

Number Name
214 Ethyl para-hydroxybenzoate
218 Methyl para-hydroxybenzoate

GSFA Provisions for HYDROXYBENZOATES, PARA-

Table Items Number Category MaxLevel Notes
Table Item 14.2.7 Aromatized alcoholic beverages (e.g. beer, wine and spirituous cooler-type beverages, low alcoholic refreshers) 1000 mg/kg
224: Excluding aromatized beer. 27: As para-hydroxybenzoic acid.
Table Item 04.1.2.7 Candied fruit 1000 mg/kg
27: As para-hydroxybenzoic acid.
Table Item 01.6.5 Cheese analogues 500 mg/kg
27: As para-hydroxybenzoic acid.
Table Item 05.3 Chewing gum 1500 mg/kg
27: As para-hydroxybenzoic acid.
Table Item 14.2.2 Cider and perry 200 mg/kg
27: As para-hydroxybenzoic acid.
Table Item 05.1.3 Cocoa-based spreads, including fillings 300 mg/kg
27: As para-hydroxybenzoic acid. XS86: Excluding products conforming to the Standard for Cocoa Butter (CODEX STAN 86-1981).
Table Item 14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa 450 mg/kg
160: For use in ready-to-drink products and pre-mixes for ready-to-drink products only. 27: As para-hydroxybenzoic acid.
Table Item 05.2 Confectionery including hard and soft candy, nougats, etc. other than food categories 05.1, 05.3 and 05.4 1000 mg/kg
XS309R: Excluding products conforming to the Codex Regional Standard for Halawa Tehenia (CODEX STAN 309R-211). 27: As para-hydroxybenzoic acid.
Table Item 01.7 Dairy-based desserts (e.g. pudding, fruit or flavoured yoghurt) 120 mg/kg
27: As para-hydroxybenzoic acid.
Table Item 05.4 Decorations (e.g. for fine bakery wares), toppings (non-fruit) and sweet sauces 300 mg/kg
27: As para-hydroxybenzoic acid.
Table Item 04.1.2.2 Dried fruit 800 mg/kg
27: As para-hydroxybenzoic acid.
Table Item 08.4 Edible casings (e.g. sausage casings) 36 mg/kg
27: As para-hydroxybenzoic acid.
Table Item 02.3 Fat emulsions mainly of type oil-in-water, including mixed and/or flavoured products based on fat emulsions 300 mg/kg
27: As para-hydroxybenzoic acid.
Table Item 02.2.2 Fat spreads, dairy fat spreads and blended spreads 300 mg/kg
27: As para-hydroxybenzoic acid.
Table Item 04.1.2.10 Fermented fruit products 800 mg/kg
27: As para-hydroxybenzoic acid.
Table Item 04.2.2.7 Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweed products, excluding fermented soybean products of food categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3 300 mg/kg
27: As para-hydroxybenzoic acid.
Table Item 07.2 Fine bakery wares (sweet, salty, savoury) and mixes 300 mg/kg
27: As para-hydroxybenzoic acid.
Table Item 04.1.2.11 Fruit fillings for pastries 800 mg/kg
27: As para-hydroxybenzoic acid.
Table Item 04.1.2.3 Fruit in vinegar, oil, or brine 250 mg/kg
27: As para-hydroxybenzoic acid.
Table Item 04.1.2.8 Fruit preparations, including pulp, purees, fruit toppings and coconut milk 800 mg/kg
27: As para-hydroxybenzoic acid.
Table Item 04.1.2.9 Fruit-based desserts, including fruit-flavoured water-based desserts 800 mg/kg
27: As para-hydroxybenzoic acid.
Table Item 04.1.2.6 Fruit-based spreads (e.g. chutney) excluding products of food category 04.1.2.5 1000 mg/kg
27: As para-hydroxybenzoic acid.
Table Item 05.1.5 Imitation chocolate, chocolate substitute products 300 mg/kg
27: As para-hydroxybenzoic acid.
Table Item 04.1.2.5 Jams, jellies, marmelades 250 mg/kg
27: As para-hydroxybenzoic acid.
Table Item 14.2.5 Mead 200 mg/kg
27: As para-hydroxybenzoic acid.
Table Item 12.4 Mustards 300 mg/kg
27: As para-hydroxybenzoic acid.
Table Item 11.4 Other sugars and syrups (e.g. xylose, maple syrup, sugar toppings) 100 mg/kg
27: As para-hydroxybenzoic acid.
Table Item 01.6.4 Processed cheese 300 mg/kg
27: As para-hydroxybenzoic acid.
Table Item 15.2 Processed nuts, including coated nuts and nut mixtures (with e.g. dried fruit) 300 mg/kg
27: As para-hydroxybenzoic acid.
Table Item 12.6 Sauces and like products 1000 mg/kg
XS302: Excluding products conforming to the Standard for Fish Sauce (CODEX STAN 302-2011). 27: As para-hydroxybenzoic acid.
Table Item 09.3 Semi-preserved fish and fish products, including mollusks, crustaceans, and echinoderms 1000 mg/kg
27: As para-hydroxybenzoic acid. XS291: Excluding products conforming to the Standard for Sturgeon Caviar (CODEX STAN 291-2010).
Table Item 15.1 Snacks - potato, cereal, flour or starch based (from roots and tubers, pulses and legumes) 300 mg/kg
27: As para-hydroxybenzoic acid.
Table Item 04.2.2.6 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed pulps and preparations (e.g. vegetable desserts and sauces, candied vegetables) other than food category 04.2.2.5 1000 mg/kg
27: As para-hydroxybenzoic acid.
Table Item 04.2.2.5 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed purees and spreads (e.g., peanut butter) 1000 mg/kg
27: As para-hydroxybenzoic acid.
Table Item 04.2.2.3 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds in vinegar, oil, brine, or soybean sauce 1000 mg/kg
27: As para-hydroxybenzoic acid.
Table Item 12.3 Vinegars 100 mg/kg
27: As para-hydroxybenzoic acid.
Table Item 14.1.4 Water-based flavoured drinks, including "sport," "energy," or "electrolyte" drinks and particulated drinks 500 mg/kg
27: As para-hydroxybenzoic acid.
Table Item 14.2.4 Wines (other than grape) 200 mg/kg
27: As para-hydroxybenzoic acid.
Note: Unless otherwise specified, food additive provisions apply to the food category indicated (e.g. Dairy), as well as to all subcategories of that category (e.g. Cheese, Ripened Cheese, etc.).