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Polyglycerol esters of interesterified ricinoleic acid (476)

Synonym(s)

Functional Classes

  • Emulsifier
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GSFA Provisions for Polyglycerol esters of interesterified ricinoleic acid

Table Items Number Category MaxLevel Notes
Table Item 06.5 Cereal and starch based desserts (e.g. rice pudding, tapioca pudding) 5000 mg/kg
Table Item 05.3 Chewing gum 500 mg/kg
Table Item 05.1.4 Cocoa and chocolate products 5000 mg/kg
101: When used in combination as emulsifiers: ammonium salts of phosphatidic acid (INS 442), polyglycerol esters of interesterified ricinoleic acid (INS 476), sorbitan monostearate (INS 491), sorbitan tristearate (INS 492), and polysorbates (polyoxyethylene (20) sorbitan monolaurate (INS 432), polyoxyethylene (20) sorbitan monooleate (INS 433), polyoxyethylene (20), sorbitan monostearate (INS 435) and polyoxyethylene (20) sorbitan tristearate (INS 436)), the total combined use level shall not exceed 15,000 mg/kg.
Table Item 05.1.1 Cocoa mixes (powders) and cocoa mass/cake 5000 mg/kg
97: On the final cocoa and chocolate product basis.
Table Item 05.2 Confectionery including hard and soft candy, nougats, etc. other than food categories 05.1, 05.3 and 05.4 3000 mg/kg
XS309R: Excluding products conforming to the Codex Regional Standard for Halawa Tehenia (CODEX STAN 309R-211).
Table Item 09.2.4.1 Cooked fish and fish products 1000 mg/kg
412: For use in fish sausage only.
Table Item 01.7 Dairy-based desserts (e.g. pudding, fruit or flavoured yoghurt) 5000 mg/kg
XS243: Excluding products conforming to the Standard for Fermented Milks (CODEX STAN 243-2003).
Table Item 05.4 Decorations (e.g. for fine bakery wares), toppings (non-fruit) and sweet sauces 5000 mg/kg
Table Item 08.4 Edible casings (e.g. sausage casings) 5000 mg/kg
365: On a casings basis.
Table Item 03.0 Edible ices, including sherbet and sorbet 5000 mg/kg
Table Item 10.2 Egg products 1000 mg/kg
Table Item 10.4 Egg-based desserts (e.g. custard) 1000 mg/kg
Table Item 12.6.1 Emulsified sauces and dips (e.g. mayonnaise, salad dressing, onion dip) 5000 mg/kg
Table Item 02.3 Fat emulsions mainly of type oil-in-water, including mixed and/or flavoured products based on fat emulsions 10000 mg/kg
Table Item 02.2.2 Fat spreads, dairy fat spreads and blended spreads 4000 mg/kg
359: Excluding dairy fat spreads with = 70% milk fat content.
Table Item 02.4 Fat-based desserts excluding dairy-based dessert products of food category 01.7 2000 mg/kg
Table Item 04.1.2.11 Fruit fillings for pastries 2000 mg/kg
Table Item 04.1.2.9 Fruit-based desserts, including fruit-flavoured water-based desserts 2000 mg/kg
Table Item 05.1.5 Imitation chocolate, chocolate substitute products 3000 mg/kg
366: 10,000 mg/kg in imitation chocolate with >5% water content.
Table Item 01.5.2 Milk and cream powder analogues 5000 mg/kg
XS251: Excluding products conforming to the Standard for a Blend of Skimmed Milk and Vegetable Fat in Powdered Form (CODEX STAN 251-2006).
Table Item 12.6.3 Mixes for sauces and gravies 5000 mg/kg
127: On the served to the consumer basis.
Table Item 06.4.3 Pre-cooked pastas and noodles and like products 500 mg/kg
194: For use in instant noodles conforming to the Standard for Instant Noodles (CODEX STAN 249-2006) only.
Table Item 01.6.4 Processed cheese 500 mg/kg
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.).