This page contains explanatory text for terms commonly used in the General standard for food additives (GSFA, CXS 192-1995) database. Food Additive- "Any substance not normally consumed as a food by itself and not normally used as a typical ingredient of the food, whether or not it has nutritive value, the intentional addition of which to food for a technological (including organoleptic) purpose in the manufacture, processing, preparation, treatment, packing, packaging, transport or holding of such food results, or may be reasonably expected to result (directly or indirectly), in it or its by-products becoming a component of or otherwise affecting the characteristics of such foods. The term does not include contaminants or substances added to food for maintaining or improving nutritional qualities." (Codex Alimentarius Commission Procedural Manual).
Food Additive Group- Food additives that have been evaluated by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) as a group. The maximum level (ML) of use for a food additive group applies singly or in combination to all members of the group.
In the database, food additive groups are indicated in UPPERCASE. Food Additive Provision- The conditions of use for a food additive are specified in the GSFA. These include: the application of the General Principles for the Use of Food Additives (Section 3), Good Manufacturing Practices (Section 3.3), the maximum level (ML) of use, the food category and any special conditions as described in the "notes". Users are encouraged to consult the preamble when using the database.
Food Additive Synonym- An alternative name used for a specific food additive.
In the database "synonyms" are identified by an asterisk (*). Food Category- A class of foods as described in Section 5 "Food Category System" of the preamble and in Annex B of the GSFA.
Food Category Number- Each food category (e.g., "Milk plain") is associated with a number (e.g., "01.1.1.1") that reflects the hierarchical structure of the Food Category System of the GSFA.
Functional Class- Denotes the functional use of an additive as determined by the Codex Class names and the International Numbering System (INS) for food additives (CXG 36-1989).
Good Manufacturing Practices (GMP)- The GMP for food additives are described in Section 3.3 of the preamble of the GSFA as follows:
- the quantity of the additive added to food shall be limited to the lowest possible level necessary to accomplish its desired effect;
- the quantity of the additive that becomes a component of food as a result of its use in the manufacturing, processing or packaging of a food and which is not intended to accomplish any physical, or other technical effect in the food itself, is reduced to the extent reasonably possible; and,
- the additive is prepared and handled in the same way as a food ingredient."
GSFA- Codex's General standard for food additives (GSFA, CXS 192-1995)
INS Number- A number assigned to a food additive in accordance with the Codex Class names and the International Numbering System (INS) for food additives (CXG 36-1989)
The Joint FAO/WHO Expert Committee on Food Additives (JECFA)- The summary and conclusions of recent JECFA meetings and other relevant information, such as call for data for future meetings, are available on the JECFA website at FAO and the JECFA website at WHO. JECFA reports and toxicological monographs can be found here. JECFA specifications can be found here.
Table 3 - Food additives- Provides a link to the list of food additives included in Table 3 of the GSFA (i.e., food additives which are permitted in food in general in accordance with GMP, unless otherwise specified).
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