Annex to Table 3
Relevant CX Commodity Standards
GSFA
Food
Category
No.
CX
STAN
#
Food Category
Title
CX STAN
Name
Provisions
(Y/N)
(Functional
Class: EST)
Emulsifiers, Stabilizers, Thickeners (EST) Worksheet
Justification
in Call for
Compiled Justification for Functional Class=Y
Data
Functional
Class: EST,
Y/N
Technological
Justification
Regulatory
Justification
Examples
Compiled Justification
for Functional
Class=N
Regulatory
Justification
Proposed
Recommendations: Is a
emulsifier, stabilizer and
thickener technologically
justified in this GSFA Food
Category? (Y/N), and the
Justification
Canada: Canada does
not have provision for
use of emulsifiers,
stabilizers or thickeners
under the Canadian
Food and Drug
Regulations for plain
milk
Yes, with new Note: "For use
in recombined, reconstituted
or heat-treated milks, only."
EFEMA: Emulsifiers are
needed for unflavored and
flavoured plain and/or
recombined milk
(including recombined
UHT milk) 1. to maintain emulsion
stability throughout the
product shelflife.
2. to avoid sedimentation,
creaming, and regulate
mouthfeel.
1.1.1
Milk and
buttermilk
(plain)
(EXCLUDING
HEATTREATED
BUTTERMILK)
EFEMA: Y
ICGMA: Y
Marinalg: Y
IDF: Y for
recombined,
reconstituted
and high heattreated milks
from all
milking
species: Y:
IFAC: Y
Canada: N
ICGMA: in most
buttermilk. Not in plain
milk usually, except for a
small amount in low fat
milk for increased
mouthfeel.
Marinalg: Stabilizers are
needed for unflavored and
flavoured plain and/or
recombined milk
(including recombined
UHT milk)1. to maintain emulsion
stability throughout the
product shelflife.
2. to avoid sedimentation,
creaming, and regulate
mouthfeel.
IDF: 1. production of UHT
treated goat milk may
requires some
technological adjustments
using phosphates and
citrates.
2. Without stabilizers,
some goat milk
coagulates before
reaching the temperatures
required for UHT
EFEMA: monodiglycerides, lecithin, and
esters of monodiglycerides for unflavored
and flavoured plain and/or
recombined milk
(including recombined
UHT milk)
IDF: sodium citrates are
added to the milk
ICGMA: stabilizers,
emulsifiers (mono/di
glycerides)
Annex to Table 3
Relevant CX Commodity Standards
GSFA
Food
Category
No.
CX
STAN
#
Food Category
Title
CX STAN
Name
Provisions
(Y/N)
(Functional
Class: EST)
Emulsifiers, Stabilizers, Thickeners (EST) Worksheet
Justification
in Call for
Compiled Justification for Functional Class=Y
Data
Functional
Class: EST,
Y/N
Technological
Justification
Regulatory
Justification
Examples
Compiled Justification
for Functional
Class=N
Regulatory
Justification
Proposed
Recommendations: Is a
emulsifier, stabilizer and
thickener technologically
justified in this GSFA Food
Category? (Y/N), and the
Justification
(contd)
treatments.
IFAC: Stabilizers are
needed for unflavored and
flavoured plain and/or
recombined milk
(including recombined
UHT milk)1. to maintain emulsion
stability throughout the
product shelflife.
2. to avoid sedimentation,
creaming, and regulate
mouthfeel.
1.1.1.1
Milk (plain)
EFEMA: Y
ICGMA: Y
Japan: Y
IDF: Y for
recombined,
reconstituted
and high heattreated milks
from all
milking
species
EFEMA: Emulsifiers are
needed for unflavored and
flavoured plain and/or
recombined milk
(including recombined
UHT milk) 1. to maintain emulsion
stability throughout the
product shelflife.
2. to avoid sedimentation,
creaming, and regulate
mouthfeel. ICGMA: in
most buttermilk. Not in
plain milk usually, except
for a small amount in low
fat milk for increased
mouthfeel.
Japan: Microcrystalline
cellulose is used as
stabilizer to inhibit
sedimentation of calcium
or iron in fortified milk.
IDF: 1. production of UHT
treated goat milk may
requires some
technological adjustments
using phosphates and
EFEMA: monodiglycerides, lecithin, and
esters of monodiglycerides unflavored
and flavoured plain and/or
recombined milk
(including recombined
UHT milk).
Japan: Microcrystalline
cellulose in fortified milk
IDF: sodium citrates are
added to the milk
ICGMA: stabilizers,
emulsifiers (mono/di
glycerides)
Yes, with new Note: "For use
in recombined, reconstituted
or heat-treated milks, only."
Annex to Table 3
Relevant CX Commodity Standards
GSFA
Food
Category
No.
CX
STAN
#
Food Category
Title
CX STAN
Name
Provisions
(Y/N)
(Functional
Class: EST)
Emulsifiers, Stabilizers, Thickeners (EST) Worksheet
Justification
in Call for
Compiled Justification for Functional Class=Y
Data
Functional
Class: EST,
Y/N
Technological
Justification
Regulatory
Justification
Examples
Compiled Justification
for Functional
Class=N
Regulatory
Justification
Proposed
Recommendations: Is a
emulsifier, stabilizer and
thickener technologically
justified in this GSFA Food
Category? (Y/N), and the
Justification
(contd)
citrates.
2. Without stabilizers,
some goat milk
coagulates before
reaching the temperatures
required for UHT
treatments.
1.1.1.2
Buttermilk
(plain)
EFEMA: Y
ICGMA: Y
Costa Rica
(CR): Y IDF: Y
for
recombined,
reconstituted
and high heattreated milks
from all
milking
species
EFEMA: Emulsifiers are
needed for unflavored and
flavoured plain and/or
recombined milk
(including recombined
UHT milk) 1. to maintain emulsion
stability throughout the
product shelflife.
2. to avoid sedimentation,
creaming, and regulate
mouthfeel. *Heat treated
buttermilk requires protein
stabilization prior to heat
treatment to prevent
protein
sedimentation/flocculation.
ICGMA: in most
buttermilk. Not in plain
milk usually, except for a
small amount in low fat
milk for increased
mouthfeel.
IDF: 1. production of UHT
treated goat milk may
requires some
technological adjustments
using phosphates and
citrates.
2. Without stabilizers,
some goat milk
EFEMA: monodiglycerides, lecithin, and
esters of monodiglycerides unflavored
and flavoured plain and/or
recombined milk
(including recombined
UHT milk).
IDF: sodium citrates are
added to the milk
ICGMA: stabilizers,
emulsifiers (mono/di
glycerides)
Yes, with new Note: "For use
in recombined, reconstituted
or heat-treated milks, only."
Annex to Table 3
Relevant CX Commodity Standards
GSFA
Food
Category
No.
CX
STAN
#
Food Category
Title
CX STAN
Name
Provisions
(Y/N)
(Functional
Class: EST)
Emulsifiers, Stabilizers, Thickeners (EST) Worksheet
Justification
in Call for
Compiled Justification for Functional Class=Y
Data
Functional
Class: EST,
Y/N
Technological
Justification
Regulatory
Justification
Examples
Compiled Justification
for Functional
Class=N
Regulatory
Justification
Proposed
Recommendations: Is a
emulsifier, stabilizer and
thickener technologically
justified in this GSFA Food
Category? (Y/N), and the
Justification
EU: not technologically
justified
No to avoid conflict with the
Codex Standard for plain
fermented milks (heat
Comment [j1]: [NOTE: Codex Standard 243treated and non-heat
2003 Fermented Milks plain has permissions for
treated) in CODEX STAN
Thickeners (for both non-heat treated AND heat243-2003
treated), and Stabilizers (for both non-heat treated
(contd)
coagulates before
reaching the temperatures
required for UHT
treatments.
EFEMA: Emulsifiers are
needed in fermented dairy
products to 1. stabilize the protein and
optimize the viscosity,
2. reduce wheying off,
3. stabilize the fat phase,
prevent foam formation,
4. improve mouth feel,
cooking and baking
stability, and
5. prevent physical
spoilage during transport
and storage.
1.2
Fermented and
renneted milk
products (plain)
excluding food
category 01.1.2
(dairy based
drinks)
YES
EU: N
EFEMA: Y
Marinalg: Y
IFAC: Y
Marinalg: stabilizers are
needed in fermented dairy
products to 1. stabilize the protein and
optimize the viscosity,
2. reduce wheying off,
stabilize the fat phase,
3. prevent foam formation,
4. improve mouth feel,
cooking and baking
stability, and
5. prevent physical
spoilage during transport
and storage.
IFAC: Thickeners,
emulsifiers and stabilizers
are commonly needed in
fermented dairy products
to 1. stabilize the
protein and optimize the
viscosity,
2. reduce wheying off,
3. stabilize the fat phase,
4. prevent foam formation,
Marinalg: Monodiglycerides and fatty acid
esters of monodiglycerides used alone or
in combination with other
stabilising additives such
as pectin, LBG, guar gum,
CMC, xanthan, alginate,
gelatin, carregeenan and
modified starch.
AND heat-treated), For fermented milk non-heat
treated ONLY, however, use is restricted to
reconstitution and recombination and if permitted by
national legislation in the country of sale to the final
consumer www.codexalimentarius.net/download/standards/400
/CXS_243e.pdf]
Annex to Table 3
Relevant CX Commodity Standards
GSFA
Food
Category
No.
CX
STAN
#
Food Category
Title
CX STAN
Name
Provisions
(Y/N)
(Functional
Class: EST)
Emulsifiers, Stabilizers, Thickeners (EST) Worksheet
Justification
in Call for
Compiled Justification for Functional Class=Y
Data
Functional
Class: EST,
Y/N
Technological
Justification
Regulatory
Justification
(contd) 5. improve mouth
feel, cooking and baking
stability, and
6. prevent physical
spoilage during transport
and storage.
EFEMA: Emulsifiers are
needed in fermented dairy
products to 1. stabilize the protein and
optimize the viscosity,
2. reduce wheying off,
3. stabilize the fat phase,
prevent foam formation,
4. improve mouth feel,
cooking and baking
stability, and
5. prevent physical
spoilage during transport
and storage.
1.2.1
Fermented
milks (plain)
2432003
Fermented
Milks (plain)
Y
EU: N
EFEMA: Y
ICGMA: Y
USA: Y CR: Y
(thickeners,
stabilizers)
IFAC: Y
Japan: Y
ICGMA: in Yogurt, and
other types of yogurt like
products, kefur, Lepna,
etc
IFAC: Thickeners,
emulsifiers and stabilizers
are commonly needed in
fermented dairy products
to 1. stabilize the
protein and optimize the
viscosity,
2. reduce wheying off,
3. stabilize the fat phase,
4. prevent foam formation,
5. improve mouth feel,
cooking and baking
stability, and
6. prevent physical
spoilage during transport
and storage.
Japan: (i): Agar is used as
thickener to increase the
Stabilizer, US
Reg Number:
131.111(e)(5) US
Limitations: GMP
Examples
EFEMA: Monodiglycerides and fatty acid
esters of monodiglycerides are the most
effective products used
alone or in combination
with other stabilising
additives such as pectin,
LBG, guar gum, CMC,
xanthan, alginate, gelatin,
carregeenan and modified
starch.
CR: PECTIN, Stabilizer
and Thickener
Japan: (i)Agar, (ii)Carob
bean gum and (iii)Pectin
ICGMA: Modified Food
starch in yoghurt like
products
Compiled Justification
for Functional
Class=N
Regulatory
Justification
Proposed
Recommendations: Is a
emulsifier, stabilizer and
thickener technologically
justified in this GSFA Food
Category? (Y/N), and the
Justification
EU: not technologically
justified
No, to avoid conflict with the
Codex Standard for plain
fermented milks (heat
treated and non-heat
treated) in CODEX STAN
243-2003.
Comment [j2]: [NOTE: Codex Standard 2432003 Fermented Milks plain has permissions for
Thickeners (for both non-heat treated AND heattreated), and Stabilizers (for both non-heat treated
AND heat-treated), For fermented milk non-heat
treated ONLY, however, use is restricted to
reconstitution and recombination and if permitted by
national legislation in the country of sale to the final
consumer www.codexalimentarius.net/download/standards/400
/CXS_243e.pdf]
Annex to Table 3
Relevant CX Commodity Standards
GSFA
Food
Category
No.
CX
STAN
#
Food Category
Title
CX STAN
Name
Provisions
(Y/N)
(Functional
Class: EST)
Emulsifiers, Stabilizers, Thickeners (EST) Worksheet
Justification
in Call for
Compiled Justification for Functional Class=Y
Data
Functional
Class: EST,
Y/N
Technological
Justification
Regulatory
Justification
Examples
Compiled Justification
for Functional
Class=N
Regulatory
Justification
Proposed
Recommendations: Is a
emulsifier, stabilizer and
thickener technologically
justified in this GSFA Food
Category? (Y/N), and the
Justification
IDF: The use of
stabilisers and
thickeners is not
justified in these
products when
produced from fluid milk
but may be justified in
certain circumstances in
reconstituted and
recombined products
only and then only when
allowed by the
legislation of the country
of sale to the ultimate
consumer. This
outcome was the result
of compromises
reached during the
adoption of this
standard to achieve
consensus that allowed
the adoption of the food
additive provisions of
the standard. IDF
strongly proposes that
this position should be
included in a footnote in
the GSFA.
Yes, to avoid conflict with
the CODEX STAN for plain,
non-heat treated fermented
milks in Codex Standard
243-2003, add new Note:
"For use as a stabilizer or
thickener in reconstituted,
recombined products, only."
(contd)
viscosity of yoghurt.
(ii), (iii):Carob bean gum
and Pectin are used as
stabilizer in the processing
of yoghurt to inhibit
coagulation of milk protein
during heat treatment.
1.2.1.1
Fermented
milks (plain),
not heat-treated
after
fermentation
2432003
Fermented
Milks (plain)
Y
IDF: N (for
emulsifiers)
This is
contradictory
to the
justification
provided
which is N for
stabilizers
and
thickeners
ICGMA: Y
IFAC: Y
USA: Y
CR: Y,
Stabilizer and
Thickener
ICGMA: in Yogurt, and
other types of yogurt like
products, kefur, Lepna,
etc
IFAC: Thickeners,
emulsifiers and stabilizers
are commonly needed in
fermented dairy products
to 1. stabilize the
protein and optimize the
viscosity,
2. reduce wheying off,
3. stabilize the fat phase,
4. prevent foam formation,
5. improve mouth feel,
cooking and baking
stability, and
6. prevent physical
spoilage during transport
and storage.
IDF: The use of
stabilisers and
thickeners is
1. not justified in
these products
when produced
from fluid milk but
2. may be justified
in certain
circumstances in
reconstituted and
recombined
products only and
3. only when
allowed by the
legislation of the
country of sale to
the ultimate
consumer. This
outcome was the
result of
compromises
reached during
the adoption of
this standard to
achieve
consensus that
allowed the
adoption of the
food additive
provisions of the
standard. IDF
strongly proposes
Stabilizer, US Reg
Number: 131.112(d)(5)
US Limitations: GMP
CR: Pectin, Stabilizer and
Thickener
ICGMA: Modified Food
starch
Annex to Table 3
Relevant CX Commodity Standards
GSFA
Food
Category
No.
CX
STAN
#
1.2.1.2
Food Category
Title
Fermented
milks (plain),
heat-treated
after
fermentation
2432003
CX STAN
Name
Fermented
Milks (plain)
Heat-Treated
After
Fermentation
Provisions
(Y/N)
(Functional
Class: EST)
Emulsifiers, Stabilizers, Thickeners (EST) Worksheet
Justification
in Call for
Compiled Justification for Functional Class=Y
Data
Functional
Class: EST,
Y/N
EU: N
Marinalg: Y
EFEMA: Y
IFAC: Y
ICGMA: Y
CR: Y,
Stabilizer and
Thickener
Y
IDF: N (for
emulsifiers)
This is
contradictory
to the
justification
provided
which is N for
stabilizers
and
thickeners
Technological
Justification
EFEMA: Emulsifiers are
needed in fermented dairy
products to 1. stabilize the protein and
optimize the viscosity,
2. reduce wheying off,
3. stabilize the fat phase,
prevent foam formation,
4. improve mouth feel,
cooking and baking
stability, and
5. prevent physical
spoilage during transport
and storage.
Marinalg: Stabilizers are
advantageous in
fermented dairy products
for
1. stabilization of the
protein prior to heat
treatmentand optimization
of viscosity,
2. preventing physical
spoilage during transport
and storage,
3. improving mouthfeel,
cooking and baking
stability.
IFAC: Thickeners,
emulsifiers and stabilizers
are commonly needed in
fermented dairy products
to 1. stabilize the
protein and optimize the
viscosity,
2. reduce wheying off,
3. stabilize the fat phase,
4. prevent foam formation,
Regulatory
Justification
(contd)
that this position
should be
included in a
footnote in the
GSFA.
IDF: The use of
stabilisers and
thickeners is
1. not justified in
these products
when produced
from fluid milk but
2. may be justified
in certain
circumstances in
reconstituted and
recombined
products only and
3. only when
allowed by the
legislation of the
country of sale to
the ultimate
consumer. This
outcome was the
result of
compromises
reached during
the adoption of
this standard to
achieve
consensus that
allowed the
adoption of the
food additive
provisions of the
standard. IDF
strongly proposes
that this position
should be
included in a
footnote in the
GSFA.
FDE: thickeners
Examples
Compiled Justification
for Functional
Class=N
Regulatory
Justification
Proposed
Recommendations: Is a
emulsifier, stabilizer and
thickener technologically
justified in this GSFA Food
Category? (Y/N), and the
Justification
EU: not technologically
justified
EFEMA: Monodiglycerides and fatty acid
esters of monodiglycerides are the most
effective products used
alone or in combination
with other stabilising
additives such as pectin,
LBG, guar gum, CMC,
xanthan, alginate, gelatin,
carregeenan and modified
starch.
CR: PECTIN, Stabilizer
and Thickener
ICGMA: Modified Food
starch in yoghurt like
products
IDF: The use of
tabilizers and
thickeners is
1. not justified in these
products when
produced from fluid milk
but
2. may
be justified in certain
circumstances in
reconstituted and
recombined products
only and
3. only when allowed by
the legislation of the
country of sale to the
ultimate consumer. This
outcome was the result
of compromises
reached during the
adoption of this
standard to achieve
consensus that allowed
the adoption of the food
additive provisions of
the standard. IDF
strongly proposes that
this position should be
included in a footnote in
the GSFA.
Yes, to avoid conflict with
the Codex Standard for plain
heat-treated fermented milks
in CODEX STAN 243-2003,
add new Note: “For use as a
stabilizer or thickener, only.”
Annex to Table 3
Relevant CX Commodity Standards
GSFA
Food
Category
No.
CX
STAN
#
Food Category
Title
CX STAN
Name
Provisions
(Y/N)
(Functional
Class: EST)
Emulsifiers, Stabilizers, Thickeners (EST) Worksheet
Justification
in Call for
Compiled Justification for Functional Class=Y
Data
Functional
Class: EST,
Y/N
Technological
Justification
Regulatory
Justification
Examples
Compiled Justification
for Functional
Class=N
Regulatory
Justification
Proposed
Recommendations: Is a
emulsifier, stabilizer and
thickener technologically
justified in this GSFA Food
Category? (Y/N), and the
Justification
EU: not technologically
justified
No,
(contd)
1.2.2
1.4.1
EU: N
EFEMA: Y
Renneted milk
(plain)
Pasteurized
cream (plain)
2881976
Cream and
Prepared
Creams
(reconstituted
cream,
recombined
cream,
prepackaged
liquid cream)
Y
EFEMA: Y
Marinalg: Y
IDF: Y
ICGMA: Y
FDE: Y
USA: Y
CR: Y,
Emulsifiers
and
thickeners
IFAC: Y
Japan: Y
Canada: Y
5. Improve mouth feel,
cooking and baking
stability, and
6. Prevent physical
spoilage during transport
and storage.
EFEMA: Emulsifiers are
needed in fermented dairy
products to 1. stabilize the protein and
optimize the viscosity,
2. reduce wheying off,
3. stabilize the fat phase,
prevent foam formation,
4. improve mouth feel,
cooking and baking
stability, and
5. prevent physical
spoilage during transport
and storage.
(contd)
and stabilizers
permitted in the
EU see
Regulation (EC)
no 1333/2008
EFEMA: Monodiglycerides and fatty acid
esters of monodiglycerides are the most
effective products used
alone or in combination
with other stabilising
additives such as pectin,
LBG, guar gum, CMC,
xanthan, alginate, gelatin,
carregeenan and modified
starch.
ICGMA: Modified Food
Starch as Thickener
EFEMA: Emulsifiers are
important for use in
pasteurized cream to
optimize texture and
stabilize structure for
freeze-thaw stability and
for controlled air
incorporation.
FDE: thickeners
and stabilizers
permitted in the
EU see
Regulation (EC)
no 1333/2008.
Marinalg: stabilizers are
important for use in
pasteurized cream to
optimize texture and
stabilize structure for
freeze-thaw stability and
for controlled air
incorporation. They are
require in reconstituted
products to ensure
stability
Canada: Canada
has provisions for
use of emulsifiers,
stabilizers or
thickeners in
accordance with
GMP under the
Canadian Food
and Drug
Regulations for
cream (e.g. Gum
Arabic/Acacia
Gum)
IDF comments:
EFEMA: LACTEM and
lecithin are most
commonly used.
ICGMA: in many products
(e.g., modified food
starch)
USA: As a stabilizer in half
and half, US Reg Number:
131.180(b)(2) US
Limitations: GMP
Japan: Food additives
usedIn this Food
Category: (i) Lecithin, (ii)
Mono- and di-glycerides of
fatty acids
Yes based on relevant
CODEX STAN, technological
justification, regulatory
justification
Annex to Table 3
Relevant CX Commodity Standards
GSFA
Food
Category
No.
CX
STAN
#
Food Category
Title
CX STAN
Name
Provisions
(Y/N)
(Functional
Class: EST)
Emulsifiers, Stabilizers, Thickeners (EST) Worksheet
Justification
in Call for
Compiled Justification for Functional Class=Y
Data
Functional
Class: EST,
Y/N
Technological
Justification
Regulatory
Justification
Examples
Compiled Justification
for Functional
Class=N
Regulatory
Justification
Proposed
Recommendations: Is a
emulsifier, stabilizer and
thickener technologically
justified in this GSFA Food
Category? (Y/N), and the
Justification
(contd)
to ensure product stability
and the integrity of the
emulsion and taking into
consideration the fat
content and the durability
expected of the product.
With regard to the
durability, special
consideration should be
given to the level of heat
treatment applied since
some minimally
pasteurized products do
not require the use of
certain additives
1.4.1
Pasteurized
cream (plain)
2881976
Cream and
Prepared
Creams
(reconstituted
cream,
recombined
cream,
prepackaged
liquid cream)
ICGMA: thickeners give
pasteurized cream its
thickening properties.
Y
FDE: Stabilizer Prevention
of separation of fat
IFAC: Thickeners,
emulsifiers and stabilizers
are important for use in
pasteurized cream 1. to
optimize texture and
stabilize structure for
freeze-thaw stability and
2. for controlled air
incorporation.
3. these additives help
prevent the separation of
fat.
Japan: Justification:
Lecithin and Mono- and
di-glycerides of fatty acids
are used as emulsifiers to
maintain uniform
emulsions in pasteurized
cream.
Yes based on relevant
CODEX STAN, technological
justification, regulatory
justification
Annex to Table 3
Relevant CX Commodity Standards
GSFA
Food
Category
No.
CX
STAN
#
Food Category
Title
CX STAN
Name
Provisions
(Y/N)
(Functional
Class: EST)
Emulsifiers, Stabilizers, Thickeners (EST) Worksheet
Justification
in Call for
Compiled Justification for Functional Class=Y
Data
Functional
Class: EST,
Y/N
Technological
Justification
Regulatory
Justification
EFEMA: Emulsifiers are
important for use in
pasteurized cream
1. to optimize texture and
stabilize structure for
freeze-thaw stability and
2. for controlled air
incorporation.
1.4.2
Sterilized and
UHT creams,
whipping or
whipped
creams, and
reduced fat
creams (plain)
2881976
Cream and
Prepared
Creams
(reconstituted
cream,
recombined
cream,
prepackaged
liquid cream)
Y
EFEMA: Y
Marinalg: Y
IDF: Y
USA: Y
ICGMA: Y
FDE: Y
IFAC: Y
CR: Y,
Emulsifiers
and
thickeners
Canada: Y
Japan: Y
Marinalg: stabilizers are
important for use in
pasteurized cream
1. to optimize texture and
stabilize structure for
freeze-thaw stability and
2. for controlled air
incorporation.
3. They are required in
reconstituted products to
ensure stability
IDF: May be justified when
necessary to ensure
product stability and the
integrity of the emulsion
and taking into
consideration the fat
content and the durability
expected of the product.
With regard to the
durability, special
consideration should be
given to the level of heat
treatment applied since
some minimally
pasteurized products do
not require the use of
certain additives
FDE: Stabilizer Prevention
of separation of fat
IFAC: Thickeners,
emulsifiers and stabilizers
are important for use in
pasteurized cream
Examples
Compiled Justification
for Functional
Class=N
Regulatory
Justification
Proposed
Recommendations: Is a
emulsifier, stabilizer and
thickener technologically
justified in this GSFA Food
Category? (Y/N), and the
Justification
EFEMA: LACTEM and
lecithin are most
commonly used.
FDE: thickeners
and stabilizers
permitted in the
EU see
Regulation (EC)
no 1333/2008
Canada has
provisions for use
of emulsifiers,
stabilizers or
thickeners in
accordance with
GMP under the
Canadian Food
and Drug
Regulations for
cream
USA: As a Stabilizer in
heavy cream, US Reg
Number: 131.150(b)(2),
US Limitations: GMP
ICGMA: Used in many
products (e.g., modified
food starch in dairy
creams and reduced fat
creams)
Canada: e.g. Gum
Arabic/Acacia Gum
Japan: (i) Lecithin, (ii)
Guar gum, (iii)
Microcrystalline cellulose,
(iv) Mono- and diglycerides of fatty acids,
(v) Citric and fatty acid
esters of glycerol, (vi)
Carrageenan, (vii)
Xanthan gum, (viii)
Dextrins, (ix) Agar, (x)
Gum Arabic, (xi)
Acetylated distarch
phosphate, (xii) Karaya
gum, (xiii) Gellan gum
Yes based on relevant
CODEX STAN, technological
justification, regulatory
justification
Annex to Table 3
Relevant CX Commodity Standards
GSFA
Food
Category
No.
CX
STAN
#
Food Category
Title
CX STAN
Name
Provisions
(Y/N)
(Functional
Class: EST)
Emulsifiers, Stabilizers, Thickeners (EST) Worksheet
Justification
in Call for
Compiled Justification for Functional Class=Y
Data
Functional
Class: EST,
Y/N
Technological
Justification
Regulatory
Justification
Examples
Compiled Justification
for Functional
Class=N
Regulatory
Justification
Proposed
Recommendations: Is a
emulsifier, stabilizer and
thickener technologically
justified in this GSFA Food
Category? (Y/N), and the
Justification
Canada does not have
provision for use of
emulsifiers, stabilizers
or thickeners under the
Canadian Food and
Drug Regulations whey
cheese
Yes based on relevant
CODEX STAN
Comment [j3]: [NOTE – Codex Standard 2841971 Whey Cheese 1:1 with GSFA –
www.codexalimentarius.net/download/standards/176
/CXS_284e.pdf] No Emulsifiers, Thickeners,
Stabilizers adopted provisions in GSFA for 1.6.3.
Yes based on relevant
CODEX STAN
Comment [j4]: [NOTE – Codex Standard 2841971 Whey Cheese 1:1 with GSFA –
www.codexalimentarius.net/download/standards/176
/CXS_284e.pdf] No Emulsifiers, Thickeners,
Stabilizers adopted provisions in GSFA for 1.6.6.
(contd)
1. to optimize texture and
stabilize structure for
freeze-thaw stability and
2. for controlled air
incorporation.
3. these additives help
prevent the separation of
fat.
Japan: Emulsifiers-to
maintain uniform emulsion
in whipped creams,
sterilized creams and UHT
creams.
Stabilizers: To maintain
uniform dispersion and
prevent water separation
in whipped creams,
sterilized creams and UHT
creams.
For guar gum, to make
whipped cream fine.
1.6.3
Whey Cheese
2841971
1.6.6
Whey protein
cheese
2841971
1.8.2
Dried whey and
whey products,
excluding whey
cheese
2891995
Whey Cheeses
(whey cheese)
Y NO (Codex
Standard 2841971 Whey
Cheese 1:1
with GSFA)
Whey Cheeses
(whey protein
cheese)
Y NO (Codex
Standard 2841971 Whey
Cheese 1:1
with GSFA)
Whey powders
Y (1:1 with
GSFA)
IDF: Y ICGMA:
Y Canada: N
IDF: Relevant provisions
are already included in the
GSFA – see general
comments
IDF: Y
IDF: Relevant provisions
are already included in the
GSFA – see general
comments
EU: N
Canada: N
EU: not technologically
justified
Canada does not have
provision for use of
emulsifiers, stabilizers
or thickeners under the
Canadian Food and
Drug Regulations whey
cheese
Yes based on relevant
CODEX STAN
Annex to Table 3
Relevant CX Commodity Standards
GSFA
Food
Category
No.
Food Category
Title
CX
STAN
#
2.1
Fats and oils,
essentially free
from water
2.1.1
2.1.2
Butter oil,
anhydrous
milkfat, ghee
Vegetable oils
and fats
2801973
0331981
CX STAN
Name
Milkfat product
Olive Oil,
Virgin and
Refined, and
Refined Olive
Pomace Oil,
Olive Oils and
Olive Pomace
Oils
Provisions
(Y/N)
(Functional
Class: EST)
Y
N
Emulsifiers, Stabilizers, Thickeners (EST) Worksheet
Justification
in Call for
Compiled Justification for Functional Class=Y
Data
Functional
Class: EST,
Y/N
Technological
Justification
IFAC: Y
ICGMA: Y
CR: Y,
Emulsifiers
IFAC: Emulsifiers are
commonly used to either
crystallize or prevent
crystallization of fats and
oils essentially free from
water.
EU: N
EFEMA: Y
IDF: Y
IFAC: Y
CR: Y,
Emulsifiers
ICGMA: Y
Canada: N/Y
EU: N
EFEMA: Y
IFAC: Y
ICGMA: Y
US: Y
ICGMA: Y
CR; Y, :
Emulsifiers,
stabilizers
Canada: N
Japan: Y
EFEMA: Emulsifiers are
commonly used to either
crystallize or prevent
crystallization of fats and
oils essentially free from
water.
IFAC: Emulsifiers are
commonly used to either
crystallize or prevent
crystallization of fats and
oils essentially free from
water.
EFEMA: Emulsifiers are
commonly used to either
crystallize or prevent
crystallization of fats and
oils essentially free from
water.
ICGMA: Emulsifier and
stabilizers in shortenings
as emulsifiers improves
textural attributes
Sorbitan esters in fats as
crystallization inhibitor
Japan: Justification for (i),
(ii): These additives are
used in shortening or
vegetable oils as
emulsifier or stabilizer to
disperse triglyceride by
inhibiting crystallization.
Regulatory
Justification
Canada: Butter
oil and ghee are
unstandardized
foods and would
have provisions
for the use of
emulsifiers,
stabilizers and
thickeners.
Emulsifiers/Stabili
zers:
Alpha Mono- and
Diglycerides
GMP;
Lecithin
3,000mg/kg;
Polyglycerol
esters (up to
50,000mg/kg) in
shortenings
Stearoyl lactylate
in shortenings as
emulsifier and
improves textural
attributes
Sorbitan esters in
fats as
crystallization
inhibitor
US: As an
Examples
Compiled Justification
for Functional
Class=N
Regulatory
Justification
Proposed
Recommendations: Is a
emulsifier, stabilizer and
thickener technologically
justified in this GSFA Food
Category? (Y/N), and the
Justification
ICGMA: Emulsifiers are
used in ghee
EU: not technologically
justified
Yes, with new Note: For use
as emulsifier only
Canada: No - Canada
does not have provision
for use of emulsifiers,
stabilizers or thickeners
under the Canadian
Food and Drug
Regulations for milk fat
Yes, with new Note: For use
as emulsifier only.
IDF: Relevant provisions
are already included in the
GSFA – see general
comments
ICGMA: Emulsifier in
Ghee
US: Polysorbates,
polyglycerol esters of fatty
acids, propylene glycol
ester, mono and di
glycieride, lactic and fatty
acids, propylene glycol
esters as emulsifiers
ICGMA: Alpha Mono- and
Diglycerides GMP;
Lecithin 3,000mg/kg;
Polyglycerol esters (up to
50,000mg/kg) in
shortenings
EU: not technologically
justified
Canada: does not have
provision for use of
emulsifiers, stabilizers
or thickeners under the
Canadian Food and
Drug Regulations for
these products
Yes, with new Note: For use
as emulsifier only.
Annex to Table 3
Relevant CX Commodity Standards
GSFA
Food
Category
No.
CX
STAN
#
Food Category
Title
CX STAN
Name
Provisions
(Y/N)
(Functional
Class: EST)
Emulsifiers, Stabilizers, Thickeners (EST) Worksheet
Justification
in Call for
Compiled Justification for Functional Class=Y
Data
Functional
Class: EST,
Y/N
Technological
Justification
(contd)
Justification (iii): This
additive is used in
shortening or vegetable
oils as emulsifier to inhibit
adhesion of food to
cooking instruments.
2.1.2
Vegetable oils
and fats
2101999
Named
Vegetable Oils
N
Canada: N (is
this Y?)
Regulatory
Justification
(contd)
emulsifier in
shortening US
Reg Numbers 9
CFR 424.21©,
172.765(c),
184.1555(b)(3),
172.840 (c)(8)
Canada: The
standard of
identity for
vegetable oil
under the
Canadian Food
and Drug
Regulations
allows for the use
of emulsifying
agents; however,
all of the
emulsifying
agents permitted
for use in
vegetable oils
have numerical
limits of addition
EFEMA: Emulsifiers are
commonly used to either
crystallize or prevent
crystallization of fats and
oils essentially free from
water.
2.1.3
Lard, tallow,
fish oil and
other animal
fats
2111999
Named Animal
Fats
N
EFEMA: Y
US: Y IFAC: Y
ICGMA: Y CR;
Y,
Emulsifiers,
stabilizers
IFAC: Emulsifiers are
commonly used to either
crystallize or prevent
crystallization of fats and
oils essentially free from
water.
ICGMA: Stearoyl lactylate
in shortenings as
emulsifier and improves
textural attributes
Sorbitan esters in fats as
Examples
USA: As an
emulsifier in
animal fat US Reg
Number 9 CFR
424.21©
Compiled Justification
for Functional
Class=N
Regulatory
Justification
Proposed
Recommendations: Is a
emulsifier, stabilizer and
thickener technologically
justified in this GSFA Food
Category? (Y/N), and the
Justification
Y, with limitations.
Regulatory Justification
Polysorbates,
Polyglycerol Esters of
Fatty Acids, LACTIC AND
FATTY ACID ESTERS OF
GLYCEROL, Mono- and
Di- Glycerides
Propylene Glycol Esters of
Fatty Acids – Emulsifiers
Emulsifiers/Stabilizers
Alpha Mono- and
Diglycerides GMP;
Lecithin 3,000mg/kg;
Polyglycerol esters (up to
50,000mg/kg) in
shortenings
Yes, with new Note: "For use
as emulsifier only."
Annex to Table 3
Relevant CX Commodity Standards
GSFA
Food
Category
No.
CX
STAN
#
Food Category
Title
CX STAN
Name
Provisions
(Y/N)
(Functional
Class: EST)
Emulsifiers, Stabilizers, Thickeners (EST) Worksheet
Justification
in Call for
Compiled Justification for Functional Class=Y
Data
Functional
Class: EST,
Y/N
Technological
Justification
Regulatory
Justification
Examples
Compiled Justification
for Functional
Class=N
Regulatory
Justification
Proposed
Recommendations: Is a
emulsifier, stabilizer and
thickener technologically
justified in this GSFA Food
Category? (Y/N), and the
Justification
Canada does not have
provision for use of
emulsifiers, stabilizers
or thickeners under the
Canadian Food and
Drug Regulations for
butter
No. There is a one to one
correspondence between
the Codex butter standard
and this food category and
the food additive provisions
between these two
standards have already been
aligned.
Comment [mmj5]: Yes? Due to technological
(contd) crystallization
inhibitor
2.2.1
4.1.1
Butter
2791971
Untreated fresh
fruit
Emulsifiers/Stabilizers
Alpha Mono- and
Diglycerides GMP;
Lecithin 3,000mg/kg;
Polyglycerol esters (up to
50,000mg/kg)
IDF: Relevant provisions
are already included in the
GSFA – see general
comments
and regulatory justification – emulsifiers/stabilizers
necessary in butter. (Phosphate provisions exist in
GSFA)
N
Fresh Fruit
2161999
4.1.1.1
Butter
Y (Codex
Standard 2791971 for Butter
is 1:1 with
GSFA )
EU: N
CR; Y,
Emulsifiers,
stabilizers,
thickeners
ICGMA: Y
IDF: Y
Canada: N
EU: not
technologically
justified
China regs
2.2.1.1. Butter and
concentrated
butter:
Emulsifiers:
Diacetyltartaric
and fatty acid
esters of glycerol
(10,000mg/kg),
mono-/di-/triglycerides of fatty
acids
(20,000mg/kg),
pectin (GMP, as
Emulsifier,
Thickener,
Stabilizer),
carrageenan
(GMP, as E, T, S)
Thickeners:
Xanthan gum at
5,000mg/kg
Stabilizers:
Xanthan gum at
5,000mg/kg;
sodium alginate
(GMP)
2372003
1821993
2452004
Chayotes
N
No
EU: N
Pitahayas
N
EU: N
Pineapple
N
EU: N
Oranges
N
EU: N
EU: not technologically
justified in all products
falling under the
category 4.1.1.1
No for consistency with
CODEX STAN and no
justification provided for
non standardized foods.
2552007
1871993
Table Grapes
N
EU: N
Carambola
N
EU: N
2171999
Mexican Limes
N
EU: N
1961995
Litchi
N
EU: N
1431985
Dates (fresh)
Y
Annex to Table 3
Relevant CX Commodity Standards
GSFA
Food
Category
No.
CX
STAN
#
Food Category
Title
2151999
2051997
2131999
2201999
1831993
4.1.1.1
Untreated fresh
fruit
2191999
2262001
2041997
1841993
2462005
2141999
EU: N
Emulsifiers, Stabilizers, Thickeners (EST) Worksheet
Justification
in Call for
Compiled Justification for Functional Class=Y
Data
CX STAN
Name
Provisions
(Y/N)
(Functional
Class: EST)
Functional
Class: EST,
Y/N
Guavas
N
EU: N
Bananas
N
EU: N
Limes
N
EU: N
Longans
N
EU: N
Papaya
N
EU: N
Grapefruits
(citrus
paradisi)
Cape
Gooseberry
ICGMA: Dates (coated)
has permission for
Thickener (i.e., glycerol)
and Stabilizer (i.e.,
sorbitol)
N
EU: N
N
EU: N
Mangosteens
N
EU: N
Mango
N
EU: N
Rambutan
N
EU: N
Pumelos
(citrus grandi)
N
EU: N
Technological
Justification
Regulatory
Justification
Examples
Compiled Justification
for Functional
Class=N
Regulatory
Justification
EU: not technologically
justified in all products
falling under the
category 4.1.1.1
Proposed
Recommendations: Is a
emulsifier, stabilizer and
thickener technologically
justified in this GSFA Food
Category? (Y/N), and the
Justification
No for consistency with
CODEX STAN and no
justification provided for
non standardized foods.
4.1.1.2
4.1.1.3
Surface-treated
fresh fruit
1431985
Dates (coated)
Y
EU: N
FDE: Y
FAC: Y
Peeled or cut
fresh fruit
Annex to Table 3
Relevant CX Commodity Standards
GSFA
Food
Category
No.
CX
STAN
#
Food Category
Title
EU: Y
EFEMA: Y
Marinalg: Y
ICGMA: Y
IFAC: Y
CX STAN
Name
Provisions
(Y/N)
(Functional
Class: EST)
EU: INS 445 only for
surface treatment of citrus
fruit and 473, 474 for
surface treatment
ICGMA: Emulsifiers are
an important component
of citrus and other fruit
wax coatings
EFEMA: Emulsifiers are
used in fresh fruit coatings
to prolong the shelf life of
various fruits.
Marinalg: Sucrose fatty
acid esters is a commonly
used emulsifier for this
application.
IFAC: Emulsifiers are
used in fresh fruit coatings
to prolong the shelf life of
various fruits.
ICGMA: Emulsifiers are
an important component
of citrus and other fruit
wax coatings
FDE: Stabilizer –
Stabilization of colour due
to prevention of enzymatic
reaction
Emulsifiers, Stabilizers, Thickeners (EST) Worksheet
Justification
in Call for
Compiled Justification for Functional Class=Y
Data
Functional
Class: EST,
Y/N
Technological
Justification
Regulatory
Justification
Examples
Yes, with new Note: "For use
as emulsifier only."
EU: not technologically
justified
Yes, with new Note: "For use
as stabilizer only."
Compiled Justification
for Functional
Class=N
Regulatory
Justification
Proposed
Recommendations: Is a
emulsifier, stabilizer and
thickener technologically
justified in this GSFA Food
Category? (Y/N), and the
Justification
(contd) IFAC: Stabilizers
are needed to prevent
enzymatic reaction and
discoloration.
4.2.1
4.2.1.1
Fresh
vegetables
(including
mushrooms
and fungi, roots
and tubers,
pulses and
legumes, and
aloe vera),
seaweeds, and
nuts and seeds
Untreated fresh
vegetables,
(including
mushrooms
and fungi, roots
and tubers,
pulses and
No
2382003
2001995
1971995
Sweet
Cassava
N
EU: N
Peanuts
N
EU: N
Avocado
N
EU: N
EU: not technologically
justified in all products
falling under the
category 4.2.1.1
No for consistency with
CODEX STAN, and no
justification provided for
non standardized foods
legumes
(including
soybeans), and
aloe vera),
seaweedsand
nuts and seeds
2242001
1881993
1311981
1851993
2252001
2181999
1861993
1711989
Tannia
N
EU: N
Baby Corn
N
EU: N
Unshelled
Pistachio Nuts
N
EU: N
Nopal
N
EU: N
Asparagus
N
EU: N
Ginger
N
EU: N
Prickly pear
N
EU: N
Certain Pulses
N
EU: N
Emulsifiers, Stabilizers, Thickeners (EST) Worksheet
Justification
in Call for
Compiled Justification for Functional Class=Y
Data
Annex to Table 3
Relevant CX Commodity Standards
GSFA
Food
Category
No.
CX
STAN
#
CX STAN
Name
Provisions
(Y/N)
(Functional
Class: EST)
Functional
Class: EST,
Y/N
2932008
Tomatoes
N
EU: N
0401981
"Fresh Fungus
""Chanterelle""
"
N
EU: N
0381981
Edible Fungi
and Fungi
Products
(edible fungi)
N
EU: N
4.2.1.1
Food Category
Title
Untreated fresh
vegetables,
(including
mushrooms
and fungi, roots
and tubers,
pulses and
legumes
(including
soybeans), and
aloe vera),
seaweedsand
nuts and seeds
Technological
Justification
Regulatory
Justification
Examples
Compiled Justification
for Functional
Class=N
Regulatory
Justification
Proposed
Recommendations: Is a
emulsifier, stabilizer and
thickener technologically
justified in this GSFA Food
Category? (Y/N), and the
Justification
4.2.1.2
4.2.1.3
4.2.2.1
Surface-treated
fresh
vegetables,
(including
mushrooms
and fungi, roots
and tubers,
pulses and
legumes, and
aloe vera),
seaweeds and
nuts and seeds
Peeled, cut or
shredded fresh
vegetables,
(including
mushrooms
and fungi, roots
and tubers,
pulses and
legumes, and
aloe vera),
seaweeds and
nuts and seeds
Frozen
vegetables
(including
mushrooms
and fungi, roots
and tubers,
EU: N
FDE: Y
IFAC: Y
0381981
Edible Fungi
and Fungi
Products
(quick frozen)
N
Annex to Table 3
Relevant CX Commodity Standards
GSFA
Food
Category
No.
CX
STAN
#
Food Category
Title
CX STAN
Name
Provisions
(Y/N)
(Functional
Class: EST)
EU: N
FDE: Y
ICGMA: Y
IFAC: Y
Canada: N/Y
No justification provided.
FDE: Stabilizer – stabilize
the color
IFAC: Stabilizers are
needed to stabilize the
color.
FDE: Stabilizer for the
whole group of frozen
vegetables
Emulsifiers, Stabilizers, Thickeners (EST) Worksheet
Justification
in Call for
Compiled Justification for Functional Class=Y
Data
Functional
Class: EST,
Y/N
(contd)
pulses and
legumes, and
aloe vera),
seaweeds, and
nuts and seeds
411981
Quick Frozen
Peas
N
Stabilizers:
Calcium chloride added to
frozen potatoes or
jalapeno peppers or diced
tomatoes to maintain
texture/firmness.
ICGMA: Stabilizers: to
maintain texture/firmness
Technological
Justification
(contd)
FAC: Stabilizer needed for
the whole group of frozen
vegetables
4.2.2.1
Yes, with new Note: "For use
as stabilizer only."
EU: N
IFAC: Y
Canada: All other quick
frozen fungi would be
considered
unstandardized foods and
have provisions for use of
several emulsifiers,
stabilizers and thickeners
IFAC: Stabilizer needed
for the whole group of
Regulatory
Justification
Examples
EU: not technologically
justified in all products
falling under the
category 4.2.2.1
Canada: No - Canada
does not have provision
for use of emulsifiers,
No. Based on the CODEX
STAN and information
provided on the regulatory
status of these uses.
Comment [mmj6]: Yes? Based on
Compiled Justification
for Functional
Class=N
Regulatory
Justification
Proposed
Recommendations: Is a
emulsifier, stabilizer and
thickener technologically
justified in this GSFA Food
Category? (Y/N), and the
Justification
(contd)
stabilizers or thickeners
under the Canadian
Food and Drug
Regulations for frozen
mushrooms.
Canada: Canada does
not have provision for
technological need for emulsifiers/
stabilizers.
No. Based on the CODEX
STAN and information
provided on the regulatory
status of these uses.
frozen vegetables
1041981
Quick Frozen
Leek
N
EU: N
IFAC: Y
Canada: N
IFAC: Stabilizer needed
for the whole group of
frozen vegetables
1101981
Quick Frozen
Broccoli
N
EU: N
IFAC: Y
Canada: N
IFAC: Stabilizer needed
for the whole group of
frozen vegetables
1111981
Quick Frozen
Cauliflower
N
EU: N I
FAC: Y
Canada: N
IFAC: Stabilizer needed
for the whole group of
frozen vegetables
771981
Quick Frozen
Spinach
N
EU: N
IFAC: Y
Canada: N
IFAC: Stabilizer needed
for the whole group of
frozen vegetables
Annex to Table 3
Relevant CX Commodity Standards
GSFA
Food
Category
No.
CX
STAN
#
Food Category
Title
Canada: N
CX STAN
Name
Provisions
(Y/N)
(Functional
Class: EST)
use of emulsifiers,
stabilizers or thickeners
under the Canadian
Food and Drug
Regulations for this
product
Canada does not have
provision for use of
emulsifiers, stabilizers
or thickeners under the
Canadian Food and
Drug Regulations for
this product
Canada does not have
provision for use of
emulsifiers, stabilizers
or thickeners under the
Canadian Food and
Drug Regulations for
this product
Canada does not have
provision for use of
emulsifiers, stabilizers
or thickeners under the
Canadian Food and
Drug Regulations for
this product
Canada does not have
provision for use of
emulsifiers, stabilizers
or thickeners under the
Emulsifiers, Stabilizers, Thickeners (EST) Worksheet
Justification
in Call for
Compiled Justification for Functional Class=Y
Data
Functional
Class: EST,
Y/N
Technological
Justification
Regulatory
Justification
Examples
Compiled Justification
for Functional
Class=N
Regulatory
Justification
Proposed
Recommendations: Is a
emulsifier, stabilizer and
thickener technologically
justified in this GSFA Food
Category? (Y/N), and the
Justification
(contd) Canadian Food
andDrug Regulations
for this product
4.2.2.1
(contd)
pulses and
legumes, and
aloe vera),
seaweeds, and
nuts and seeds
1121981
Quick Frozen
Brussels
Sprouts
1131981
Quick Frozen
Green Beans
and Wax
N
EU: N
IFAC: Y
Canada: N
IFAC: Stabilizer needed
for the whole group of
frozen vegetables
N
EU: N
IFAC: Y
Canada: N
IFAC: Stabilizer needed
for the whole group of
frozen vegetables
Canada does not have
provision for use of
emulsifiers, stabilizers
or thickeners under the
Canadian Food and
Drug Regulations for
this product
No. Based on the CODEX
STAN and information
provided on the regulatory
status of these uses.
Beans
1141981
Quick Frozen
French-Fried
Potatoes
N
EU: N
IFAC: Y
Canada: N
IFAC: Stabilizer needed
for the whole group of
frozen vegetables
1321981
Quick Frozen
Whole Kernel
Corn
N
EU: N
IFAC: Y
Canada: N
IFAC: Stabilizer needed
for the whole group of
frozen vegetables
1331981
Quick Frozen
Corn-on-theCob
N
EU: N
IFAC: Y
Canada: N
IFAC: Stabilizer needed
for the whole group of
frozen vegetables
1401983
Quick Frozen
Carrots
N
EU: N
IFAC: Y
Canada: N
IFAC: Stabilizer needed
for the whole group of
frozen vegetables
411981
Quick Frozen
Peas
N
EU: N
IFAC: Y
Annex to Table 3
Relevant CX Commodity Standards
GSFA
Food
Category
No.
CX
STAN
#
Food Category
Title
CX STAN
Name
Provisions
(Y/N)
(Functional
Class: EST)
IFAC: Stabilizer needed
for the whole group of
Emulsifiers, Stabilizers, Thickeners (EST) Worksheet
Justification
in Call for
Compiled Justification for Functional Class=Y
Data
Functional
Class: EST,
Y/N
Canada: N
4.2.2.1
(contd)
pulses and
legumes, and
aloe vera),
seaweeds, and
nuts and seeds
771981
Quick Frozen
Spinach
N
Canada does not have
provision for use of
emulsifiers, stabilizers
or thickeners under the
Canadian Food and
Drug Regulations for
this product
Canada does not have
provision for use of
emulsifiers, stabilizers
or thickeners under the
Canadian Food and
Drug Regulations for
this product
Canada does not have
provision for use of
emulsifiers, stabilizers
or thickeners under the
Canadian Food and
Drug Regulations for
this product
Canada does not have
provision for use of
emulsifiers, stabilizers
or thickeners under the
Canadian Food and
Drug Regulations for
this product
Canada does not have
provision for use of
EU: N
IFAC: Y
Canada: N
Technological
Justification
frozen vegetables
IFAC: Stabilizer needed
for the whole group of
frozen vegetables
Regulatory
Justification
Examples
Compiled Justification
for Functional
Class=N
Regulatory
Justification
Proposed
Recommendations: Is a
emulsifier, stabilizer and
thickener technologically
justified in this GSFA Food
Category? (Y/N), and the
Justification
(contd) emulsifiers,
stabilizers or thickeners
under the Canadian
Food and Drug
Regulations for this
product
Canada does not have
provision for use of
emulsifiers, stabilizers
or thickeners under the
Canadian Food and
Drug Regulations for
this product
No. Based on the CODEX
STAN and information
provided on the regulatory
status of these uses.
4.2.2.7
Fermented
vegetable
(including
mushrooms
and fungi, roots
and tubers,
pulses and
legumes, and
06.8.6, 06.8.7,
12.9.1, 12.9.2.1
and 12.9.2.3
1041981
Quick Frozen
Leek
N
EU: N
IFAC: Y
Canada: N
IFAC: Stabilizer needed
for the whole group of
frozen vegetables
1101981
Quick Frozen
Broccoli
N
EU: N
IFAC: Y
Canada: N
IFAC: Stabilizer needed
for the whole group of
frozen vegetables
1111981
Quick Frozen
Cauliflower
N
EU: N
IFAC: Y
Canada: N
IFAC: Stabilizer needed
for the whole group of
frozen vegetables
Japan: Y
Japan Justification: These
additives are used in
Kimchi as thickener to
increase the viscosity of
seasoning and keep
seasoning adhering to
vegetables.
2232001
1511985
294R2009
Kimchi
Y
Gari
N
Gochujang
Y
Annex to Table 3
Relevant CX Commodity Standards
GSFA
Food
Category
No.
CX
STAN
#
CX STAN
Name
Provisions
(Y/N)
(Functional
Class: EST)
0381981
Edible Fungi
and Fungi
Products
(fermented)
N
1531985
Maize (Corn)
N
4.2.2.7
6.1
Food Category
Title
Fermented
vegetable
(including
mushrooms
and fungi, roots
and tubers,
pulses and
legumes, and
06.8.6, 06.8.7,
12.9.1, 12.9.2.1
and 12.9.2.3
Whole, broken
or flaked grain,
Canada does not have
provision for use of
emulsifiers, stabilizers
or thickeners under the
Canadian Food and
Drug Regulations for
this product
Canada does not have
provision for use of
emulsifiers, stabilizers
or thickeners under the
Canadian Food and
Drug Regulations for
this product
Canada does not have
provision for use of
emulsifiers, stabilizers
or thickeners under the
Canadian Food and
Drug Regulations for
this product
Japan: (i) Xanthan gam,
(ii) Carrageenan and (iii)
Guar gum.
Emulsifiers, Stabilizers, Thickeners (EST) Worksheet
Justification
in Call for
Compiled Justification for Functional Class=Y
Data
Functional
Class: EST,
Y/N
Technological
Justification
Regulatory
Justification
Examples
Yes, based on relevant
CODEX STAN and
technological justification
Compiled Justification
for Functional
Class=N
Regulatory
Justification
Proposed
Recommendations: Is a
emulsifier, stabilizer and
thickener technologically
justified in this GSFA Food
Category? (Y/N), and the
Justification
Yes, based on relevant
CODEX STAN and
technological justification
EU: N
including rice
1991995
2021995
1691989
2011995
1721989
1531985
1991995
1981995
6.2
6.2.1
Wheat and
Durum Wheat
N
Couscous
N
EU: N
Whole and
Decorticated
Pearl Millet
Grains
N
EU: N
Oats
N
EU: N
Sorghum
Grains
N
EU: N
Maize (Corn)
N
EU: N
Wheat and
Durum Wheat
N
Rice
N
Flours and
starches
(including
soybean
powder)
Flours
EU: N
EFEMA: Y
Marinalg: Y
ICGMA: Y
1761989
Edible
Cassava Flour
N
EU: N
1541985
1731989
Whole Maize
(Corn) Meal
N
EU: N
Sorghum Flour
N
EU: N
No, consistent with 6.2.1 and
6.2.2. No justification
provided
Comment [mmj7]: Soy flour may require
EU: not technologically
justified in all products
falling under the
category 6.2.1
Emulsifiers, Stabilizers, Thickeners (EST) Worksheet
Justification
in Call for
Compiled Justification for Functional Class=Y
Data
Annex to Table 3
Relevant CX Commodity Standards
GSFA
Food
Category
No.
CX
STAN
#
CX STAN
Name
Provisions
(Y/N)
(Functional
Class: EST)
Functional
Class: EST,
Y/N
1701989
Pearl Millet
Flour
N
EU: N
Food Category
Title
No
Technological
Justification
Regulatory
Justification
Examples
Compiled Justification
for Functional
Class=N
Regulatory
Justification
lecithin as emulsifier.
ICGMA Recommendation - Yes, with new note: For
use in Soy Flour only.
No
Proposed
Recommendations: Is a
emulsifier, stabilizer and
thickener technologically
justified in this GSFA Food
Category? (Y/N), and the
Justification
EU: not technologically
justified in all products
falling under the
category 6.2.1
6.2.1
Flours
1781991
Durum Wheat
Semolina &
Durum Wheat
Flour
N
EU: N
Canada: N
Canada: According to
the standard of identity
for flour under the
Canadian Food and
Drug Regulations,– flour
used in making bread
my contain up to 6000
No
Comment [mmj8]: Soy flour may require
lecithin as emulsifier.
ICGMA Recommendation - Yes, with new note: For
use in Soy Flour only.
6.2.2
1521985
Wheat Flour
N
Canada: N
1761989
Edible
Cassava Flour
N
EU: N
Annex to Table 3
Relevant CX Commodity Standards
GSFA
Food
Category
No.
CX
STAN
#
(contd)
6.2.2
(contd)
Starches
EU: not technologically
justified
EU: N
Canada: N
Starches
Food Category
Title
ppm acetylated tartaric
acid esters of monoand di-glycerides in the
flour portion of the
bread; however, there is
no provision for use of
emulsifiers, thickeners
or stabilizers at levels
consistent with GMP
Canada: According to
the standard of identity
for flour under the
Canadian Food and
Drug Regulations,– flour
used in making bread
my contain up to 6000
ppm acetylated tartaric
acid esters of monoand di-glycerides in the
flour portion of the
bread; however, there is
no provision for use of
emulsifiers, thickeners
or stabilizers at levels
consistent with GMP
CX STAN
Name
Provisions
(Y/N)
(Functional
Class: EST)
Emulsifiers, Stabilizers, Thickeners (EST) Worksheet
Justification
in Call for
Compiled Justification for Functional Class=Y
Data
Functional
Class: EST,
Y/N
Technological
Justification
Regulatory
Justification
Examples
Compiled Justification
for Functional
Class=N
Regulatory
Justification
(contd)
Canada: Canada does
not have provision for
use of emulsifiers,
stabilizers or thickeners
under the Canadian
Food and Drug
Regulations for these
products
No
Proposed
Recommendations: Is a
emulsifier, stabilizer and
thickener technologically
justified in this GSFA Food
Category? (Y/N), and the
Justification
EFEMA: Emulsifiers are
commonly used in fresh
pasta to improve bite and
reduce cooking loss.
IFAC: Emulsifiers are
commonly used in fresh
pasta to improve bite and
reduce cooking loss.
6.4.1
EU: N
EFEMA: Y
FDE: Y
IFAC: Y
Japan: Y
Fresh pastas
and noodles
and like
products
Japan: Justification (i).
Lecithin is used as
emulsifier to reduce starch
retrogradation.
Justification (ii-xxxxi,
except (i): These additives
are used as thickener to
increase the viscosity of
wheat noodle, buckwheat
noodle and Chinese
noodle and improve their
organoleptic properties.
FDE: permitted in
the EU see
Regulation (EC)
no 1333/2008
(e.g. lecithins)
ICGMA: Modified food
starch. Emulsifiers (e.g.,
Glyceryl Mono Stearate)
and stabilizers for binding.
Annex to Table 3
Relevant CX Commodity Standards
GSFA
Food
Category
No.
CX
STAN
#
Food Category
Title
CX STAN
Name
Provisions
(Y/N)
(Functional
Class: EST)
(i)Lecithin, (ii-xxxxi)Alginic
acid, Sodium alginate,
Potassium alginate,
Calcium alginate, Agar,
Carrageenan, Carob bean
gum, Guar gum,
Tragacanth gum, Gum
Arabic, Xanthan gum,
Karaya gum, Tara
gum,Gellan gum, Curdlan,
(xvii)Konjac flour, Pectin,
Microcrystalline cellulose,
Powdered cellulose,
Methyl cellulose, Sodium
carboxymethyl cellulose,
Salts of oleic acids with
calcium, potassium and
sodium, Mono- and diglycerides of fatty acids,
Acetic and fatty acid
esters of glycerol, Lactic
and fatty acid esters of
glycerol, Citric and fatty
acid esters of glycerol,
)Polydextroses, Acid
treated starch, Bleached
starch, Oxidized starch,
Starches, enzyme treated,
Monostarch phosphate,
Distarch phosphate,
Phosphated distarch
phosphate, Acetylated
distarch phosphate,
Starch acetate, Acetylated
distarch adipate,
Hydroxylpropyl starch,
Starch sodium octenyl
Emulsifiers, Stabilizers, Thickeners (EST) Worksheet
Justification
in Call for
Compiled Justification for Functional Class=Y
Data
Functional
Class: EST,
Y/N
Technological
Justification
Regulatory
Justification
Examples
(contd) succinate,
Acetylated oxidized starch
Yes based on technological
and regulatory justification
Compiled Justification
for Functional
Class=N
Regulatory
Justification
Proposed
Recommendations: Is a
emulsifier, stabilizer and
thickener technologically
justified in this GSFA Food
Category? (Y/N), and the
Justification
EFEMA: Emulsifiers are
commonly used in fresh
pasta to improve bite and
reduce cooking loss.
Marinalg: They are
needed to reduce the
brittleness of dry pata
IFAC: Emulsifiers are
commonly used in fresh
pasta to improve bite and
reduce cooking loss.
6.4.2
Dried pastas
and noodles
and like
products
EU: N
EFEMA: Y
Marinalg: Y
IFAC: Y
Japan: Y
Japan: Justification(i)-(v):
These additives are used
as thickener to increase
the viscosity of dried
wheat noodle, dried
buckwheat noodle, dried
Chinese noodle, and dried
spaghetti and improve
their organoleptic
properties.
Justification(vi): Fatty acid
esters of glycerol are used
as emulsifier to reduce
starch retrogradation.
apan: (i)Alginic acid,
(ii)Guar gum, (iii)Xanthan
gum, (iv)Dextrins, roasted
starch, (v) Starch acetate,
(vi)Fatty acid esters of
glycerol,
Yes based on technological
and regulatory justification
ICGMA:
Thickeners/Stabilizers:
- carrageenans or
alginates have been used
with fresh meats to
manage water holding and
texture.
- Transglutaminase is
used to produce
restructured raw steaks by
binding smaller meat
pieces together.
- Use of potato starch in
northern Europe as well,
as thickener.
ICGMA ADDITIONAL
example: Modified Food
Starch as thickener in
injected and tumbled
poultry, and in sausage
type products
No, based on regulatory and
technical justification.
Water retention agent is not
a functionality of stabilizer,
thickeners or emulsifiers. Comment [j9]: Yes? Not limited to water
ICGMA: Modified food
starch Emulsifiers (e.g.,
Glyceryl Mono Stearate)
and stabilizers for binding.
ICGMA: to manage water
holding and
texture/thickener.
8.1
Fresh meat,
poultry and
game, whole
pieces or cuts
EU: N
ICGMA: Y
CR: Y
Marinalg: Y
CR: Thickeners and
stabilizers to manage
water holding
Marinalg: Used in
marinaded case ready
cuts and whole pieces to
reduce purge
Formatted: Font: Bold
EU: not technologically
justified
retention, but also as texturizing agent - Transglutaminase is used to produce restructured
raw steaks by binding smaller meat pieces together.
Additionally, Modified Food Starch as thickener in
injected and tumbled poultry, and in sausage type
products
Annex to Table 3
Relevant CX Commodity Standards
GSFA
Food
Category
No.
CX
STAN
#
Food Category
Title
CX STAN
Name
Provisions
(Y/N)
(Functional
Class: EST)
Emulsifiers, Stabilizers, Thickeners (EST) Worksheet
Justification
in Call for
Compiled Justification for Functional Class=Y
Data
Functional
Class: EST,
Y/N
Technological
Justification
ICGMA: to manage water
holding and texture.
8.1.1
Fresh meat,
poultry and
game, whole
pieces or cuts
EU: N
ICGMA: Y
CR; Y
Canada: N
CR: Thickeners and
stabilizers to manage
water holding
Regulatory
Justification
Examples
CR: Hydrocoloids, gums
Thickeners/Stabilizers:
- carrageenans or
alginates have been used
with fresh meats to
manage water holding and
texture.
- Transglutaminase is
used to produce
restructured raw steaks by
binding smaller meat
pieces together.
- Use of potato starch, as
thickener.
CR: Hydrocoloids, gums
Compiled Justification
for Functional
Class=N
Regulatory
Justification
EU: not technologically
justified
Canada does not have
provision for use of
emulsifiers, stabilizers
or thickeners under the
Canadian Food and
Drug Regulations for
this product
ICGMA ADDITIONAL
example: Modified Food
Starch as thickener in
injected and tumbled
poultry, and in sausage
type products
FDE: – Stabilizer, Citrate
in Gehakt
8.1.2
Fresh meat,
poultry and
game,
comminuted
EU: N
FDE: Y
ICGMA: Y
IFAC: Y
CR: Y
Canada: N
ICGMA: to manage water
holding and texture.
IFAC: Stabilizers are
needed in this category.
CR: Thickeners and
stabilizers to manage
water holding
ICGMA:
Thickeners/Stabilizers:
- carrageenans or
alginates have been used
with fresh meats to
manage water holding and
texture.
- Transglutaminase is
used to produce
restructured raw steaks by
binding smaller meat
pieces together.
- Use of potato starch, as
thickener.
CR: Hydrocoloids, gums
ICGMA ADDITIONAL
example: Modified Food
Proposed
Recommendations: Is a
emulsifier, stabilizer and
thickener technologically
justified in this GSFA Food
Category? (Y/N), and the
Justification
No, based on regulatory andFormatted: Font: Bold
technical justification.
Water retention agent is not
a functionality of stabilizer,
thickeners or emulsifiers. Comment [j10]: Yes? Not limited to water
retention, but also as texturizing agent - Transglutaminase is used to produce restructured
raw steaks by binding smaller meat pieces together.
Additionally, Modified Food Starch as thickener in
injected and tumbled poultry, and in sausage type
products
EU: not technologically
justified
Canada does not have
provision for use of
emulsifiers, stabilizers
or thickeners under the
Canadian Food and
Drug Regulations for
this product
Formatted: Font: Bold
No, based on regulatory and
technical justification.
Water retention agent is not
a functionality of stabilizer,
thickeners or emulsifiers. Comment [j11]: Yes? Not limited to water
retention, but also as texturizing agent - Transglutaminase is used to produce restructured
raw steaks by binding smaller meat pieces together.
Additionally, Modified Food Starch as thickener in
injected and tumbled poultry, and in sausage type
products
Starch as thickener in
injected and tumbled
poultry, and in sausage
type products
9.1
Fresh fish and
fish products,
including
molluscs,
crustaceans
and
echinoderms
CR: Y
Annex to Table 3
Relevant CX Commodity Standards
GSFA
Food
Category
No.
CX
STAN
#
9.1.1
Food Category
Title
Provisions
(Y/N)
(Functional
Class: EST)
Functional
Class: EST,
Y/N
Fresh fish
Quick Frozen
Raw Squid
N
IFAC: Y
CR: Y
Canada: N
Fresh molluscs,
crustaceans,
and
echinoderms
Technological
Justification
Regulatory
Justification
Compiled Justification
for Functional
Class=N
Regulatory
Justification
Proposed
Recommendations: Is a
emulsifier, stabilizer and
thickener technologically
justified in this GSFA Food
Category? (Y/N), and the
Justification
CR: Hydrocoloids, gums
Canada does not have
provision for use of
emulsifiers, stabilizers
or thickeners under the
Canadian Food and
Drug Regulations for
this product
No, based on regulatory and
technical justification.
Water retention agent is not
a functionality of stabilizer,
thickeners or emulsifiers.
CR: Hydrocoloids, gums
Canada does not have
provision for use of
emulsifiers, stabilizers
or thickeners under the
Canadian Food and
Drug Regulations for
this product
CR: Hydrocoloids, gums
Canada does not have
provision for use of
emulsifiers, stabilizers
or thickeners under the
Canadian Food and
Drug Regulations for
this product
Examples
IFAC: Stabilizers needed
to maintain the texture of
fish muscle
CR: Thickeners and
stabilizers to manage
water holding
IFAC: Stabilizers needed
for all molluscs,
crustaceans, and
echinoderms to help
maintain the texture of the
products.
CR: Thickeners and
stabilizers to manage
water holding
2922008
Live and Raw
Bivalve
Molluscs (live)
N
CR: Y
Canada: N
CR: Thickeners and
stabilizers to manage
water holding
No, based on regulatory and
technical justification.
Water retention agent is not
a functionality of stabilizer,
thickeners or emulsifiers.
CR: Hydrocoloids, gums
Emulsifiers, Stabilizers, Thickeners (EST) Worksheet
Justification
in Call for
Compiled Justification for Functional Class=Y
Data
IFAC: Y
CR: Y
Canada: N
1911995
9.1.2
CX STAN
Name
CR: Thickeners and
stabilizers to manage
water holding
No, based on no reported
technical need in relevant
CODEX STAN, regulatory
and technical justification.
Water retention agent is not
a functionality of stabilizer,
thickeners or emulsifiers.
9.2
9.2.1
Processed fish
and fish
products,
including
molluscs,
crustaceans
and
echinoderms
Frozen fish, fish
fillets, and fish
products,
including
molluscs,
crustaceans,
and
echinoderms
FDE: Y
IFAC: Y
CR: Y
1651989
Quick Frozen
Blocks of Fish
Fillets, Minced
Fish Flesh and
Mixtures of
Fillets and
Minced Fish
Flesh
Y
Relevant CX Commodity Standards
GSFA
Food
Category
No.
Food Category
Title
CX
STAN
#
CX STAN
Name
Provisions
(Y/N)
(Functional
Class: EST)
9.2.1
Frozen fish, fish
fillets, and fish
products,
including
molluscs,
crustaceans,
and
echinoderms
1911995
Fish and
fishery
products
N
9.2.1
FDE: thickeners
and stabilizers
permitted in the
EU see
Regulation (EC)
no 1333/2008
Yes based on technical
justification. Texturizing
agent is a functionality of
thickeners. Add new Note:
"For use as texturing agent
only."
CR: Hydrocoloids, gums
CR: Thickeners and
stabilizers to manage
water holding.
Annex to Table 3
Frozen fish, fish
fillets, and fish
products,
including
molluscs,
crustaceans,
and
echinoderms
IFAC: Stabilizers are
needed for all frozen fish,
fish fillets, and fish
products, including
molluscs, crustaceans,
and echinoderms to
maintain the texture of the
products after thawing
0921981
361981
Quick Frozen
Shrimps or
Prawns
Quick-Frozen
Finfish,
Uneviscerated
and
Eviscerated
YNO
N
Yes, based on technical
need in relevant CODEX
STAN and regulatory
justification.
FDE: Y
Emulsifiers, Stabilizers, Thickeners (EST) Worksheet
Justification
in Call for
Compiled Justification for Functional Class=Y
Data
Functional
Class: EST,
Y/N
Technological
Justification
Regulatory
Justification
Examples
Compiled Justification
for Functional
Class=N
Regulatory
Justification
Proposed
Recommendations: Is a
emulsifier, stabilizer and
thickener technologically
justified in this GSFA Food
Category? (Y/N), and the
Justification
Yes, based on technical
need in relevant CODEX
STAN and regulatory
justification.
Canada: N
Canada: N
Canada does not have
provision for use of
emulsifiers, stabilizers
or thickeners under the
Canadian Food and
Drug Regulations for
this product
Canada does not have
provision for use of
emulsifiers, stabilizers
or thickeners under the
Canadian Food and
Drug Regulations for
this product
Yes, based on technical
need in relevant CODEX
STAN and regulatory
justification
951981
1901995
Quick Frozen
Lobsters
Quick Frozen
Fish Fillets
N
N
Annex to Table 3
Relevant CX Commodity Standards
GSFA
Food
Category
No.
Food Category
Title
CX
STAN
#
CX STAN
Name
9.2.2
Frozen battered
fish, fish fillets
and fish
products,
including
molluscs,
crustaceans,
and
echinoderms
1661989
Quick Frozen
Fish Sticks
(Fish Fingers),
Fish Portions
and Fish Fillets
- Breaded and
in Batter
Canada does not have
provision for use of
emulsifiers, stabilizers
or thickeners under the
Canadian Food and
Drug Regulations for
this product
Canada: N
Canada has provisions
for use of sodium
alginate, and sodium
carboxymethyl
cellulose as
emulsifiers, stabilizers
or thickeners in
accordance with GMP
under the Canadian
Food and Drug
Regulations in the
glaze of frozen fish
Canada: Y
Emulsifiers, Stabilizers, Thickeners (EST) Worksheet
Justification
in Call for
Compiled Justification for Functional Class=Y
Data
Provisions
(Y/N)
(Functional
Class: EST)
Functional
Class: EST,
Y/N
Technological
Justification
Y
EFEMA: N* ,
*this does not
preclude the
use of
stabilizers
and/or
thickeners
Marinalg: Y
Marinalg: Stabilizers are
used in batters to improve
adhesion, reduce fat
uptake during frying and
improve the crispiness of
the batter. They also
protect the product from
structure changes during
the freeze-thaw cycles
Regulatory
Justification
Examples
ICGMA: Modified Food
Starch in batters and
breadings
Compiled Justification
for Functional
Class=N
Regulatory
Justification
Proposed
Recommendations: Is a
emulsifier, stabilizer and
thickener technologically
justified in this GSFA Food
Category? (Y/N), and the
Justification
Canada: Canada does
not have provision for
use of emulsifiers,
stabilizers or thickeners
under the Canadian
Food and Drug
Regulations for this
product
Yes based on technical need
in relevant CODEX STAN
and technical justification
for stabilizers in batter of
frozen fish. Add "Note 41:
Use in breading and batter
coatings, only."
(contd)
during handling and
storage, by decreasing the
freezing point depression
9.2.2
Frozen battered
fish, fish fillets
and fish
products,
including
molluscs,
crustaceans,
and
echinoderms
1661989
Quick Frozen
Fish Sticks
(Fish Fingers),
Fish Portions
and Fish Fillets
- Breaded and
in Batter
Y
Annex to Table 3
Relevant CX Commodity Standards
GSFA
Food
Category
No.
CX
STAN
#
9.2.3
Food Category
Title
Frozen minced
and creamed
fish products,
including
molluscs,
crustaceans,
and
echinoderms
CX STAN
Name
Provisions
(Y/N)
(Functional
Class: EST)
FDE: Y
IFAC: Y
Canada: Y
(Contradicting
responses)
ICGMA: Y
FDE: Stabilizer for all
Frozen battered fish, fish
fillets and fish products,
including molluscs,
crustaceans, and
echinoderms Maintaining
the texture of the products
after thawing
Yes based on technical need
in relevant CODEX STAN
and technical justification
for stabilizers in batter of
frozen fish. Add “Note 41:
Use in breading and batter
coatings, only."
FAC: Stabilizers are used
in batters to improve
adhesion, reduce fat
uptake during frying and
improve the crispiness of
the batter. They also
protect the product from
structure changes during
the freeze-thaw cycles
during handling and
storage, by decreasing the
freezing point depression
Emulsifiers, Stabilizers, Thickeners (EST) Worksheet
Justification
in Call for
Compiled Justification for Functional Class=Y
Data
Functional
Class: EST,
Y/N
Technological
Justification
EFEMA: N* ,
*this does not
preclude the
use of
stabilizers
and/or
thickeners
Marinalg: Y
FDE: Y
IFAC: Y
ICGMA: Y
Marinalg: Stabilizers are
used to improve juiciness
and reduce drip loss of
minced fish, as well as
decrease the freezing
point depression of the
product; thereby
protecting it from structure
changes during freezethaw cycles with
transportation and
storage.
Regulatory
Justification
Examples
ICGMA: Modified Food
Starch in creamed
products
Compiled Justification
for Functional
Class=N
Regulatory
Justification
Proposed
Recommendations: Is a
emulsifier, stabilizer and
thickener technologically
justified in this GSFA Food
Category? (Y/N), and the
Justification
Yes, based on technical
justification, Add new Note:
"For use as texturizing agent
only."
FDE: Stabilizer,
Maintaining the texture of
the products after thawing
IFAC: Stabilizers are used
to improve juiciness and
reduce drip loss of minced
fish, as well as decrease
(contd)
the freezing point
depression of the product;
thereby protecting it from
structure changes during
freeze-thaw cycles with
transportation and
storage.
9.2.4
Cooked and/or
fried fish and
fish products,
including
molluscs,
crustaceans,
and
echinoderms
Marinalg: Y
CR: Y
ICGMA: Y
Marinalg: Stabilizers are
used to improve juiciness
and reduce drip loss of
minced fish
Yes based on technological
justification
ICGMA: Modified Food
Starch
Annex to Table 3
Relevant CX Commodity Standards
GSFA
Food
Category
No.
CX
STAN
#
Food Category
Title
CR: Thickeners: Guar
gum, Xantan gum,
Modified Storch,
Carragenin. Soy protein
Stabilizers: Phosphates
CX STAN
Name
Provisions
(Y/N)
(Functional
Class: EST)
Emulsifiers, Stabilizers, Thickeners (EST) Worksheet
Justification
in Call for
Compiled Justification for Functional Class=Y
Data
Functional
Class: EST,
Y/N
9.2.4.1
Cooked fish
and fish
products
FDE: Y CR: Y
Canada: N
IFAC: Y
ICGMA: Y
9.2.4.2
Cooked
molluscs,
crustaceans,
and
FDE: Y
IFAC: Y
Canada: N
Technological
Justification
FDE: Stabilizer, Reducing
cooking losses,
Maintaining
IFAC: Stabilizers are
needed to reduce cooking
losses and to maintain
texture the texture
FDE: Stabilizer Reducing
cooking losses
Maintaining the texture
Regulatory
Justification
Examples
Compiled Justification
for Functional
Class=N
Regulatory
Justification
Proposed
Recommendations: Is a
emulsifier, stabilizer and
thickener technologically
justified in this GSFA Food
Category? (Y/N), and the
Justification
CR: Thickeners: Guar
gum, Xantan gum,
Modified Storch,
Carragenin Soy protein
Stabilizers: Phosphates
ICGMA: Modified Food
Starch
Canada does not have
provision for use of
emulsifiers, stabilizers
or thickeners under the
Canadian Food and
Drug Regulations for
this product
Yes, based on technical
justification, Add new Note:
"For use as texturizing agent
only."
Canada does not have
provision for use of
emulsifiers, stabilizers
or thickeners under the
Yes, based on technical
justification, Add new Note:
"For use as texturizing agent
only."
echinoderms
9.2.4.3
9.2.5
Fried fish and
fish products,
including
molluscs,
crustaceans,
and
echinoderms
Smoked, dried,
fermented,
and/or salted
fish and fish
products,
including
molluscs,
crustaceans,
and
echinoderms
IFAC: Stabilizers are
needed to reduce cooking
losses and to maintain
texture.
Canadian Food and
Drug Regulations for
this product
Canada: N
ICGMA: Y
2362003
Boiled Dried
Salted
Anchovies
N
ICGMA: Modified Food
Starch
Canada: N
Canada does not have
provision for use of
emulsifiers, stabilizers
or thickeners under the
Canadian Food and
Drug Regulations for
this product
Canada does not have
provision for use of
emulsifiers, stabilizers
or thickeners under the
No justification provided.
No justification provided.
Canadian Food and
Drug Regulations for
this product
1891993
Dried Shark
Fins
N
Annex to Table 3
Relevant CX Commodity Standards
GSFA
Food
Category
No.
Food Category
Title
CX
STAN
#
9.2.5
Smoked, dried,
fermented,
and/or salted
fish and fish
products,
including
molluscs,
2442004
CX STAN
Name
Salted Atlantic
Herring and
Salted Sprat
Provisions
(Y/N)
(Functional
Class: EST)
N
Canada does not have
provision for use of
emulsifiers, stabilizers
or thickeners under the
Canadian Food and
Drug Regulations for
this product
Canada: N
Emulsifiers, Stabilizers, Thickeners (EST) Worksheet
Justification
in Call for
Compiled Justification for Functional Class=Y
Data
Functional
Class: EST,
Y/N
Canada: N
Technological
Justification
Regulatory
Justification
Examples
Compiled Justification
for Functional
Class=N
Regulatory
Justification
Canada does not have
provision for use of
emulsifiers, stabilizers
or thickeners under the
Canadian Food and
Drug Regulations for
this product
Proposed
Recommendations: Is a
emulsifier, stabilizer and
thickener technologically
justified in this GSFA Food
Category? (Y/N), and the
Justification
crustaceans,
and
echinoderms
10.1
10.2.1
Canada: N
Canada does not have
provision for use of
emulsifiers, stabilizers
or thickeners under the
Canadian Food and
Drug Regulations for
this product
Fresh eggs
EU: N
EU: not technologically
justified
No justification provided.
Liquid egg
products
EU: N
EFEMA: N*
*this does not
preclude the
use of
stabilizers
EU: not technologically
justified
Yes based on technological
and regulatory justification
Examples
Compiled Justification
for Functional
Class=N
Regulatory
Justification
Proposed
Recommendations: Is a
emulsifier, stabilizer and
thickener technologically
justified in this GSFA Food
Category? (Y/N), and the
Justification
Emulsifiers:
Aluminium Sulfate @
100ppm on the basis of Al
(600ppm whole cmpd) as
emulsifier
Thickeners (gums and
starches – e.g., Xanthan
Canada does not have
provision for use of
emulsifiers, stabilizers
or thickeners under the
Canadian Food and
Drug Regulations for
this product
1671989
Salted Fish
and Dried
Salted Fish of
the Gadidae
Family of
Fishes
N
2222001
Crackers from
Marine and
Freshwater
Fish,
Crustaceans
and Molluscan
Shellfish
N
Annex to Table 3
Relevant CX Commodity Standards
GSFA
Food
Category
No.
CX
STAN
#
Food Category
Title
CX STAN
Name
Provisions
(Y/N)
(Functional
Class: EST)
Marinalg: Stabilizers are
used to restore the
viscosity that is typically
lost through pasteurisation
of liquid egg products.
Emulsifiers, Stabilizers, Thickeners (EST) Worksheet
Justification
in Call for
Compiled Justification for Functional Class=Y
Data
Functional
Class: EST,
Y/N
Technological
Justification
Regulatory
Justification
and/or
thickeners
Marinalg: Y
ICGMA: Y
USA: Y
IFAC: Y
Canada: N
ICGMA:
EMULSIFIER - Protein
Coagulation suppressant
(crystallization inhibitor).
The aluminum binds with
egg proteins to help
maintain protein solubility
As an emulsifier in
liquid egg whites
US Reg Number:
172.822(b)(1)
US Limitations125
ppm
Japan: Y
during the
pasteurization/heating
process.
Thickeners are to control
viscosity.
and guar gums)
More examples: Acid
Esters of Mono- and Diglycerides, Calcium
Sulphate, Carrageenan,
Guar Gum, Sodium
Hexametaphosphate,
Sodium Phosphate,
monobasic, Xanthan
Gum, Modified Corn
Starch, hydrocolloids
IFAC: Stabilizers are used
to restore the viscosity
that is typically lost
through pasteurization of
liquid egg products.
10.2.2
EU: Y
EFEMA: N* *
this does not
preclude the
use of
stabilizers
and/or
thickeners
Marinalg: Y
ICGMA: Y
IFAC: Y
Canada: N
Japan: Y
Frozen egg
products
Annex to Table 3
Relevant CX Commodity Standards
GSFA
Food
Category
No.
CX
STAN
#
Food Category
Title
CX STAN
Name
Provisions
(Y/N)
(Functional
Class: EST)
Japan: Justification:
Pectin is used as stabilizer
of protein and Guar gum
and Xanthan gum are
used as thickeners to
prevent separation of
proteins in liquid egg
products.
Marinalg: Stabilizers are
needed to provide freezethaw stability and restore
lost viscosity that is
typically lost through
pasteurisation.
Frozen egg
products
EFEMA: Organic Acids
EU: only INS 426
only in only
dehydrated and
concentrated
frozen and deep
frozen egg
products
ICGMA: EMULSIFIER Protein Coagulation
Suppressant
(Crystallization inhibitor.)
The aluminum binds with
egg proteins to help
maintain protein solubility
during the
pasteurization/heating
process.
Thickeners are to control
Emulsifiers, Stabilizers, Thickeners (EST) Worksheet
Justification
in Call for
Compiled Justification for Functional Class=Y
Data
Functional
Class: EST,
Y/N
Technological
Justification
(contd)
viscosity.
10.2.2
Japan: (i) Pectin, (ii) Guar
gum, (iii) Xanthan gum,
IFAC: Stabilizers are
needed to provide freezethaw stability and restore
lost viscosity that is
Regulatory
Justification
ICGMA: Emulsifiers:
Aluminium Sulfate @
100ppm on the basis of Al
(600ppm whole cmpd) as
Thickeners (gums and
starches – e.g., Xanthan
and guar gums)
More examples: Acid
Esters of Mono- and Diglycerides, Calcium
Sulphate, Carrageenan,
Guar Gum, Sodium
Hexametaphosphate,
Examples
(contd)
Sodium Phosphate,
monobasic, Xanthan
Gum, Modified Corn
Starch, modified food
starch, hydrocolloids
Canada does not have
provision for use of
emulsifiers, stabilizers
or thickeners under the
Canadian Food and
Drug Regulations for
this product
Compiled Justification
for Functional
Class=N
Regulatory
Justification
Yes based on technological
and regulatory justification
Proposed
Recommendations: Is a
emulsifier, stabilizer and
thickener technologically
justified in this GSFA Food
Category? (Y/N), and the
Justification
typically lost through
pasteurization.
Japan: i) Pectin, (ii) Guar
gum, (iii) Xanthan gum,
Japan: Justification:
Pectin is used as stabilizer
of protein, and Guar gum
and Xanthan gum are
used as thickeners to
prevent coagulation of
proteins in Frozen egg
products
EU: not technologically
justified
11.1
Refined and
raw sugars
11.1.1
White sugar,
dextrose
anhydrous,
dextrose
monohydrate,
fructose
11.1.2
Powdered
sugar,
powdered
dextrose
2121999
Sugars (white
sugar,
dextrose
anhydrous,
dextrose
monohydrate,
fructose)
N
2121999
Sugars
(powdered
sugar and
powdered
dextrose)
N
Annex to Table 3
Relevant CX Commodity Standards
GSFA
Food
Category
No.
CX
STAN
#
Food Category
Title
Canada does not have
provision for use of
emulsifiers, stabilizers
or thickeners under the
Canadian Food and
Drug Regulations for
this product
EU: N
Canada: N
CX STAN
Name
Provisions
(Y/N)
(Functional
Class: EST)
ICGMA: Y
FDE: No technological
need
No
ICGMA: Starch as a
thickener
FDE: No technological
need
No. CODEX STAN 212-1999
does not provide for any use
of stabilizers, thickeners or
emulsifiers.
Examples
Compiled Justification
for Functional
Class=N
Regulatory
Justification
Proposed
Recommendations: Is a
emulsifier, stabilizer and
thickener technologically
justified in this GSFA Food
Category? (Y/N), and the
Justification
Emulsifiers, Stabilizers, Thickeners (EST) Worksheet
Justification
in Call for
Compiled Justification for Functional Class=Y
Data
Functional
Class: EST,
Y/N
Technological
Justification
Regulatory
Justification
No justification provided.
11.1.3
Soft white
sugar, soft
brown sugar,
glucose syrup,
dried glucose
syrup, raw cane
sugar
11.1.3.1
Dried glucose
syrup used to
manufacture
sugar
confectionery
Canada: N
11.1.3.2
Glucose syrup
used to
manufacture
sugar
confectionery
Canada: N
11.1.4
Lactose
2121999
Sugars
(lactose)
N
Canada: N
11.1.5
Plantation or
mill white sugar
2121999
Sugars
(plantation or
white mill
sugar)
N
Canada: N
2121999
Sugars
(glucose syrup,
dried glucose,
soft white
sugar, brown
sugar, raw
cane sugar)
N
Annex to Table 3
Relevant CX Commodity Standards
GSFA
Food
Category
No.
CX
STAN
#
Food Category
Title
CX STAN
Name
Provisions
(Y/N)
(Functional
Class: EST)
FDE: No technological
need
Canada does not have
provision for use of
emulsifiers, stabilizers
or thickeners under the
Canadian Food and
Drug Regulations for
this product
FDE: No technological
need
Canada does not have
provision for use of
emulsifiers, stabilizers
or thickeners under the
Canadian Food and
Drug Regulations for
this product
FDE: No technological
need
Canada does not have
provision for use of
emulsifiers, stabilizers
or thickeners under the
Canadian Food and
Drug Regulations for
this product
FDE: No technological
need
Canada does not have
provision for use of
emulsifiers, stabilizers
or thickeners under the
Canadian Food and
Drug Regulations for
this product
FDE: No technological
need Canada does not
have provision for use
of emulsifiers,
stabilizers or thickeners
under the Canadian
Food and Drug
Regulations for this
product
Canada: N
Emulsifiers, Stabilizers, Thickeners (EST) Worksheet
Justification
in Call for
Compiled Justification for Functional Class=Y
Data
Functional
Class: EST,
Y/N
Technological
Justification
Regulatory
Justification
Examples
Compiled Justification
for Functional
Class=N
Regulatory
Justification
No justification provided.
No justification provided.
No justification provided.
No justification provided.
No justification provided.
Proposed
Recommendations: Is a
emulsifier, stabilizer and
thickener technologically
justified in this GSFA Food
Category? (Y/N), and the
Justification
11.2
11.3
Brown sugar,
excluding
products of
food category
11.1.3 (soft
white sugar,
soft brown
sugar, glucose
syrup, dried
glucose syrup,
raw cane
sugar)
Sugar solutions
and syrups,
also (partially)
inverted,
including
treacle and
molasses,
excluding
products of
food category
11.1.3 (soft
white sugar,
soft brown
sugar, glucose
syrup, dried
glucose syrup,
raw cane
sugar)
11.4
Other sugars
and syrups
(e.g., xylose,
maple syrup,
sugar toppings)
11.5
Honey
Canada: N
No justification provided.
FDE: No technological
need
Canada does not have
provision for use of
emulsifiers, stabilizers
or thickeners under the
Canadian Food and
Drug Regulations for
this product
Canada: N
USA: As an
emulsifier in table
syrup, US Reg
Number:
168.180(b)(4), US
Limitations GMP.
As a stabilizer in
table syrup, US
Reg
Number:168.180(
b)(4), US
Limitations GMP
CR: Y,
stabilizers
and
thickeners
USA: Y
Canada: N
0121981
Honey
N
Annex to Table 3
Relevant CX Commodity Standards
GSFA
Food
Category
No.
CX
STAN
#
Food Category
Title
FDE: No technological
need
Canada does not have
provision for use of
emulsifiers, stabilizers
or thickeners under the
Canadian Food and
Drug Regulations for
this product
CX STAN
Name
Provisions
(Y/N)
(Functional
Class: EST)
EU: N
Canada: N
Emulsifiers, Stabilizers, Thickeners (EST) Worksheet
Justification
in Call for
Compiled Justification for Functional Class=Y
Data
Functional
Class: EST,
Y/N
Technological
Justification
Regulatory
Justification
Examples
No justification provided.
Canada does not have
provision for use of
emulsifiers, stabilizers
or thickeners under the
Canadian Food and
Drug Regulations for
this product
Yes based on regulatory
justification
EU: not technologically
justified
Canada does not have
No justification provided.
Compiled Justification
for Functional
Class=N
Regulatory
Justification
Proposed
Recommendations: Is a
emulsifier, stabilizer and
thickener technologically
justified in this GSFA Food
Category? (Y/N), and the
Justification
(contd)
provision for use of
emulsifiers, stabilizers
or thickeners under the
Canadian Food and
Drug Regulations for
this product
12.1
Salt and salt
substitutes
No justification provided.
EU: not technologically
justified
12.1.1
Salt
12.1.2
Salt substitutes
12.2.1
Herbs and
spices (ONLY
HERBS)
13.1
1501985
Food Grade
Salt
NYES
EU: N
Canada: N
0531981
Special Dietary
Foods with
Low-Sodium
Content,
including salt
substitutes
(salt
substitutes)
N
EU: Y
Annex to Table 3
Relevant CX Commodity Standards
GSFA
Food
Category
No.
CX
STAN
#
CX STAN
Name
Provisions
(Y/N)
(Functional
Class: EST)
Yes, add new Note: "Dry
products, only."
EU: only when
dried
EFEMA: 1. To prevent
separation of emulsions,
2. contribute to texture,
3. improve hydration of
powders,
4. increase viscosity for
safer ingestion by infant,
EFEMA: Y
5. to avoid sedimentation
of added
nutrients/ingredients such
as vitamins, minerals, and
amino acids.
Emulsifiers are especially
needed for infant formulas
Emulsifiers, Stabilizers, Thickeners (EST) Worksheet
Justification
in Call for
Compiled Justification for Functional Class=Y
Data
Functional
Class: EST,
Y/N
No justification provided.
No justification provided.
EU: Y
Infant formulae,
follow-up
formulae, and
formulae for
special medical
purposes for
infants
Food Category
Title
Canada does not have
provision for use of
emulsifiers, stabilizers
or thickeners under the
Canadian Food and
Drug Regulations for
this product
Technological
Justification
Regulatory
Justification
Examples
Compiled Justification
for Functional
Class=N
Regulatory
Justification
Proposed
Recommendations: Is a
emulsifier, stabilizer and
thickener technologically
justified in this GSFA Food
Category? (Y/N), and the
Justification
Comment [j12]: [NOTE – Codex Std 150-1985
Food Grade Salt is 1:1 with GSFA
www.codexalimentarius.net/download/standards/3/C
XS_150e.pdf]
Calcium carbonate @ GMP as stabilizer
Phosphates @ 8800ppm as P
Polysorbates @ 10ppm as emulsifier
Salts of myristic, palmitic, and stearic acids with
ammonia, calcium, potassium, and sodium @ GMP
as emulsifier, stabilizer
Comment [mmj13]: Yes to be consistent
with existing Codex Stnd 150-1985.
(c0ntd)
with hydrolyzed proteins,
free amino acids, and
peptides due to their
inherent instability and the
limitations of native starch
under food processing
and storage conditions
ICGMA: Y
13.1
Infant formulae,
follow-up
formulae, and
formulae for
special medical
purposes for
infants
Marinalg: Y
Annex to Table 3
Relevant CX Commodity Standards
GSFA
Food
Category
No.
CX
STAN
#
Food Category
Title
CX STAN
Name
Provisions
(Y/N)
(Functional
Class: EST)
ICGMA: Thickeners help
suspend nutrients,
particularly insoluble
minerals, preserving the
nutritional quality of the
food (specifically nutrient
delivery to the infant).
Emulsifiers: They provide
aid in the manufacture of
formulas to prevent
separation of the
macronutrient entities,
which enhances the
keeping quality or stability
of the formula and helps
ensure even distribution of
nutrients.
ICGMA: Modified starches
and xanthan gum also
provides a necessary
ingredient for foods
manufactured for groups
of consumers having
special dietary needs (i.e.
infants requiring formulas
with hydrolyzed protein).
Marinalg: 1. To prevent
separation of emulsions,
2. contribute to texture,
3. improve hydration of
powders,
4. increase viscosity for
safer ingestion by infant,
5. to avoid sedementation
of added
nutrients/ingredients such
as vitamins, minerals, and
amino acids.
ISDI: Emulsifiers,
stabilizers and thickeners
ISDI: Y
are added to Infant
Formula powders and
liquid formats for
stabilization of the
Emulsifiers, Stabilizers, Thickeners (EST) Worksheet
Justification
in Call for
Compiled Justification for Functional Class=Y
Data
Functional
Class: EST,
Y/N
Technological
Justification
Regulatory
Justification
Examples
Yes based on technological
jjustification
Compiled Justification
for Functional
Class=N
Regulatory
Justification
Proposed
Recommendations: Is a
emulsifier, stabilizer and
thickener technologically
justified in this GSFA Food
Category? (Y/N), and the
Justification
(contd)
emulsion to avoid 1.
mineral sedimentation
(resulting in layers that are
difficult to redisperse)
2. mineral deposition,
3. unappealing
appearance, non-uniform
nutrient delivery and other
problems.
Emulsifiers are added to
stabilize oil in water Infant
Formula emulsion
1. by increasing its kinetic
stability during shelf-life or
2. increase the
reconstitution properties of
Infant Formula powders
13.1
Infant formulae,
follow-up
formulae, and
formulae for
special medical
purposes for
infants
Annex to Table 3
Relevant CX Commodity Standards
GSFA
Food
Category
No.
CX
STAN
#
Food Category
Title
CX STAN
Name
Provisions
(Y/N)
(Functional
Class: EST)
Stabilizers and Thickeners
are used
1. to control the
rheological properties of
liquid products or
reconstituted powder
products.
2.
to help suspend nutrients,
particularly insoluble
minerals,
3. preserve the nutritional
quality of the food
(specifically nutrient
delivery to the infant).
Some thickeners also
provide necessary
ingredients for foods
manufactured for groups
of consumers having
special dietary needs (i.e.
infants requiring formulas
with hydrolyzed
protein)Thickeners are
generally used to increase
the viscosity of a solution
or liquid/solid mixture
Emulsifiers, Stabilizers, Thickeners (EST) Worksheet
Justification
in Call for
Compiled Justification for Functional Class=Y
Data
Functional
Class: EST,
Y/N
Technological
Justification
Regulatory
Justification
Yes based on technological
jjustification
Examples
Compiled Justification
for Functional
Class=N
Regulatory
Justification
Proposed
Recommendations: Is a
emulsifier, stabilizer and
thickener technologically
justified in this GSFA Food
Category? (Y/N), and the
Justification
(contd)
without substantially
modifying its other
properties; Thickeners
may also improve the
suspension of other
ingredients or emulsions,
which increases the
stability of the product
over shelf life.
13.1
Infant formulae,
follow-up
formulae, and
formulae for
special medical
purposes for
infants
Annex to Table 3
Relevant CX Commodity Standards
GSFA
Food
Category
No.
CX
STAN
#
Food Category
Title
CX STAN
Name
Provisions
(Y/N)
(Functional
Class: EST)
FDE: Emulsifiers aid in
1. the prevention of
separation of the
macronutrient entities,
2. stabilization of oil in
water Infant Formula(IF)
emulsion by increasing its
kinetic stability during
shelf-life or increase the
reconstitution properties of
IF powders.
Thickeners help suspend
nutrients, particularly
insoluble minerals,
preserving the nutritional
quality of the food
(specifically nutrient
FDE: Y
delivery to the infant).
Some thickeners also
provide necessary
ingredients for foods
manufactured for groups
of consumers having
special dietary needs (i.e.
infants requiring formulas
with hydrolyzed protein).
Thickeners used to
increase the viscosity of a
solution or liquid/solid
mixture without
substantially modifying its
other properties;
Thickeners may also
improve the suspension of
Emulsifiers, Stabilizers, Thickeners (EST) Worksheet
Justification
in Call for
Compiled Justification for Functional Class=Y
Data
Functional
Class: EST,
Y/N
Technological
Justification
Regulatory
Justification
Yes based on technological
jjustification
Examples
Compiled Justification
for Functional
Class=N
Regulatory
Justification
Proposed
Recommendations: Is a
emulsifier, stabilizer and
thickener technologically
justified in this GSFA Food
Category? (Y/N), and the
Justification
other ingredients or
emulsions which
increases the stability of
the product over shelf-life.
IFAC
13.1
13.1.1
Infant formulae,
follow-up
formulae, and
formulae for
special medical
purposes for
infants
Infant formulae
0721981
Infant formula
(infant formula)
Y
Annex to Table 3
Relevant CX Commodity Standards
GSFA
Food
Category
No.
CX
STAN
#
Food Category
Title
CX STAN
Name
Provisions
(Y/N)
(Functional
Class: EST)
IFAC: Stabilizers and
thickeners are needed to
prevent separation of
emulsions, contribute to
texture, improve hydration
of powders, increase
viscosity for safer
ingestion by infant, and to
avoid sedimentation of
added
nutrients/ingredients such
as vitamins, minerals, and
amino acids. Emulsifiers
are especially needed for
infant formulas with
hydrolyzed proteins, free
amino acids, and peptides
due to their inherent
instability and the
limitations of native starch
under food processing
and storage conditions.
ICGMA: Thickeners help
suspend nutrients,
particularly insoluble
minerals, preserving the
nutritional quality of the
food (specifically nutrient
delivery to the infant).
Modified starches and
EU: Y
xanthan gum also
provides a necessary
ICGMA: Y
ingredient for foods
manufactured for groups
of consumers having
special dietary needs (i.e.
infants requiring formulas
with hydrolyzed protein).
Emulsifiers: They provide
aid in the manufacture of
formulas to prevent
Emulsifiers, Stabilizers, Thickeners (EST) Worksheet
Justification
in Call for
Compiled Justification for Functional Class=Y
Data
Functional
Class: EST,
Y/N
Technological
Justification
Regulatory
Justification
Yes based on technological
jjustification
Yes based on relevant
CODEX STAN and
technological and regulatory
justification
Examples
Compiled Justification
for Functional
Class=N
Regulatory
Justification
Proposed
Recommendations: Is a
emulsifier, stabilizer and
thickener technologically
justified in this GSFA Food
Category? (Y/N), and the
Justification
(contd)
separation of the
macronutrient entities,
which enhances the
keeping quality or stability
of the formula and helps
ensure even distribution of
nutrients
EFEMA: Y
13.1.1
Infant formulae
0721981
Infant formula
(infant formula)
Y
Annex to Table 3
Relevant CX Commodity Standards
GSFA
Food
Category
No.
CX
STAN
#
Food Category
Title
CX STAN
Name
Provisions
(Y/N)
(Functional
Class: EST)
EFEMA: To prevent
separation of emulsions,
contribute to texture,
improve hydration of
powders, increase
viscosity for safer
ingestion by infant, and to
avoid sedementation of
added
nutrients/ingredients such
as vitamins, minerals, and
amino acids. Emulsifiers
are especially needed for
infant formulas with
hydrolyzed proteins, free
amino acids, and peptides
due to their inherent
instability and the
limitations of native starch
under food processing
and storage conditions.
Yes based on relevant
CODEX STAN and
technological and regulatory
justification
ISDI: Emulsifiers,
ISDI: See Codex
stabilizers and thickeners
Stan 192-1995,
are added to Infant
Ref 3.2 (c, d).
Formula powders and
liquid formats for
Canada: FDR
stabilization of the
B.25.062(2)(e) –
ISDI: Y
emulsion to avoid mineral
the regulations for
sedimentation (resulting in human milk
layers that are difficult to
substitutes
redisperse), mineral
specifically
deposition, unappealing
mention the
appearance, non-uniform
additives from
nutrient delivery and other B.16.100 Table iv
problems. For this reason
– additives that
Emulsifiers, Stabilizers, Thickeners (EST) Worksheet
Justification
in Call for
Compiled Justification for Functional Class=Y
Data
Functional
Class: EST,
Y/N
Technological
Justification
Regulatory
Justification
Examples
Compiled Justification
for Functional
Class=N
Regulatory
Justification
Proposed
Recommendations: Is a
emulsifier, stabilizer and
thickener technologically
justified in this GSFA Food
Category? (Y/N), and the
Justification
it is essential to use in
Food Category 13.1.
Emulsifiers are added to
stabilize oil in water Infant
Formula emulsion by
increasing its kinetic
stability during shelf-life or
increase the reconstitution
properties of Infant
Formula powders
13.1.1
Infant formulae
0721981
Infant formula
(infant formula)
Annex to Table 3
Relevant CX Commodity Standards
GSFA
Food
Category
No.
CX
STAN
#
Food Category
Title
CX STAN
Name
Provisions
(Y/N)
(Functional
Class: EST)
Emulsifiers are added to
stabilize oil in water Infant
Formula emulsion by
increasing its kinetic
stability during shelf-life or
increase the reconstitution
properties of Infant
Formula powders
Stabilizers and Thickeners
are used to control the
rheological properties of
liquid products or
reconstituted powder
products. They help
suspend nutrients,
particularly insoluble
minerals, preserving the
nutritional quality of the
food (specifically nutrient
delivery to the infant).
Some thickeners also
provide necessary
ingredients for foods
manufactured for groups
of consumers having
special dietary needs (i.e.
infants requiring formulas
with hydrolyzed protein).
Thickeners are generally
used to increase the
viscosity of a solution or
liquid/solid mixture without
substantially modifying its
other properties;
Emulsifiers, Stabilizers, Thickeners (EST) Worksheet
Justification
in Call for
Compiled Justification for Functional Class=Y
Data
Functional
Class: EST,
Y/N
Technological
Justification
Regulatory
Justification
Yes based on relevant
CODEX STAN and
technological and regulatory
justification
Examples
Compiled Justification
for Functional
Class=N
Regulatory
Justification
Proposed
Recommendations: Is a
emulsifier, stabilizer and
thickener technologically
justified in this GSFA Food
Category? (Y/N), and the
Justification
Canada: N
Japan
13.1.1
Infant formulae
0721981
Infant formula
(infant formula)
Thickeners may also.
improve the suspension of
other ingredients or
emulsions, which
increases the stability of
the product over shelf life
Thickeners are generally
used to increase the
viscosity of a solution or
liquid/solid mixture without
substantially modifying its
other properties;
Thickeners may also
improve the suspension of
other ingredients or
emulsions, which
increases the stability of
the product over shelf life
The presence of fat as an
emulsion is critical to the
uniform delivery of all the
components in the feed to
the infant. In a liquid
infant formula, a high
quality emulsion is
important to minimize
creaming (oil droplets
rising to the surface),
inversion and
demulsification. The aim is
to minimize these defects
in product; This facilitates
product use and
acceptance, and helps
ensure complete and
uniform delivery of
nutrients..
Yes based on relevant
CODEX STAN and
technological and regulatory
justification
FDE: Stabilizer In
categories 13.1 and all
subcategories, emulsifiers
provide/aid in the
manufacture of formulas
to prevent separation of
the macronutrient entities,
which enhances the
Emulsifiers, Stabilizers, Thickeners (EST) Worksheet
Justification
in Call for
Compiled Justification for Functional Class=Y
Data
FDE: Y, INS
407, 410 412,
1412,1413,
1414,1440
Emulsifiers:
INS 322, 471
:Y
Annex to Table 3
Relevant CX Commodity Standards
GSFA
Food
Category
No.
CX
STAN
#
Food Category
Title
CX STAN
Name
Provisions
(Y/N)
(Functional
Class: EST)
Functional
Class: EST,
Y/N
Technological
Justification
Regulatory
Justification
Examples
Compiled Justification
for Functional
Class=N
Regulatory
Justification
Proposed
Recommendations: Is a
emulsifier, stabilizer and
thickener technologically
justified in this GSFA Food
Category? (Y/N), and the
Justification
13.1.1
Infant formulae
0721981
keeping quality or stability
of the formula and helps
ensure even distribution of
nutrients. Emulsifiers used
to either stabilize oil in
water Infant Formula(IF)
emulsion by increasing its
kinetic stability during
shelf-life or increase the
reconstitution properties of
IF powders For category
13.1 and all
subcategories, thickeners
help suspend nutrients,
particularly insoluble
minerals, preserving the
nutritional quality of the
food (specifically nutrient
delivery to the infant).
Some thickeners also
provide necessary
ingredients for foods
manufactured for groups
of consumers having
special dietary needs (i.e.
infants requiring formulas
with hydrolyzed protein).
Thickeners used to
increase the viscosity of a
solution or liquid/solid
mixture without
substantially modifying its
other properties;
Thickeners may also
improve the suspension of
other ingredients or
emulsions which
increases the stability of
the product over shelf-life..
See Codex Stan 1921995, Ref 3.2 (c, d).
Infant formula
(infant formula)
Annex to Table 3
Relevant CX Commodity Standards
GSFA
Food
Category
No.
CX
STAN
#
Food Category
Title
CX STAN
Name
Provisions
(Y/N)
(Functional
Class: EST)
Yes based on relevant
CODEX STAN and
technological and regulatory
justification
Thickeners used to
increase the viscosity of a
solution or liquid/solid
mixture without
Emulsifiers, Stabilizers, Thickeners (EST) Worksheet
Justification
in Call for
Compiled Justification for Functional Class=Y
Data
Functional
Class: EST,
Y/N
Technological
Justification
Regulatory
Justification
Examples
Compiled Justification
for Functional
Class=N
Regulatory
Justification
Proposed
Recommendations: Is a
emulsifier, stabilizer and
thickener technologically
justified in this GSFA Food
Category? (Y/N), and the
Justification
other properties;
substantially modifying its
Thickeners may also
improve the suspension of
other ingredients or
emulsions which
increases the stability of
the product over shelf-life.
Emulsifiers used to either
stabilize oil in water Infant
Formula(IF) emulsion by
increasing its kinetic
stability during shelf-life or
increase the reconstitution
properties of IF powders
13.1.1
13.1.2
Infant formulae
Follow-up
formulae
0721981
1561987
Follow-Up
Formula
Y
Annex to Table 3
Relevant CX Commodity Standards
GSFA
Food
Category
No.
CX
STAN
#
Food Category
Title
CX STAN
Name
IFAC: Stabilizers and
thickeners are needed to
prevent separation of
emulsions, contribute to
texture, improve hydration
of powders, increase
viscosity for safer
ingestion by infant, and to
avoid sedimentation of
added
nutrients/ingredients such
as vitamins, minerals, and
amino acids. Emulsifiers
are especially needed for
infant formulas with
hydrolyzed proteins, free
amino acids, and peptides
due to their inherent
instability and the
limitations of native starch
under food processing
and storage conditions.
EU: Y
ICGMA: Thickeners help
ICGMA: Y
suspend nutrients,
EFEMA: Y
particularly insoluble
ISDI: Y
minerals, preserving the
FDE: Y,
nutritional quality of the
Thickeners:,
food (specifically nutrient
Emulsifiers, Stabilizers, Thickeners (EST) Worksheet
Justification
in Call for
Compiled Justification for Functional Class=Y
Data
Yes based on relevant
CODEX STAN and
technological and regulatory
justification
IFAC: Y
Infant formula
(infant formula)
Provisions
(Y/N)
(Functional
Class: EST)
Functional
Class: EST,
Y/N
Technological
Justification
Regulatory
Justification
ICGMA: Thickeners help
suspend nutrients,
particularly insoluble
minerals, preserving the
nutritional quality of the
food (specifically nutrient
Examples
Yes based on relevant
CODEX STAN and
technological and regulatory
justification
Compiled Justification
for Functional
Class=N
Regulatory
Justification
Proposed
Recommendations: Is a
emulsifier, stabilizer and
thickener technologically
justified in this GSFA Food
Category? (Y/N), and the
Justification
13.1.2
Follow-up
formulae
1561987
Follow-Up
Formula
Y
Annex to Table 3
Relevant CX Commodity Standards
GSFA
Food
Category
No.
CX
STAN
#
Food Category
Title
CX STAN
Name
Provisions
(Y/N)
(Functional
Class: EST)
INS 407, 410
412, 440,
1412, 1413
1414, , 1422,
Emulsifiers:
INS 322, 471
IFAC: Y
Canada: N
Japan: Y
FDE: Y
delivery to the infant).
Modified starches and
xanthan gum also
provides a necessary
ingredient for foods
manufactured for groups
of consumers having
special dietary needs (i.e.
infants requiring formulas
with hydrolyzed protein).
Emulsifiers: They provide
aid in the manufacture of
formulas to prevent
separation of the
macronutrient entities,
which enhances the
keeping quality or stability
of the formula and helps
ensure even distribution of
nutrients.
EFEMA: 1. To prevent
separation of emulsions,
2. contribute to texture,
3.improve hydration of
powders,
4. increase viscosity for
safer ingestion by infant,
5. to avoid sedementation
of added
nutrients/ingredients such
as vitamins, minerals, and
amino acids.
Emulsifiers are especially
needed for infant formulas
with hydrolyzed proteins,
free amino acids, and
peptides due to their
inherent instability and the
limitations of native starch
under food processing
and storage conditions.
Canada: has
provisions for use
of emulsifying,
stabilizing and
thickening agents
in infant formula
under the Candian
Food and Drug
Regulations, but
these all have
numerical limits of
addition
(delivery to the infant).
contd) Modified starches
and xanthan gum also
provides a necessary
ingredient for foods
manufactured for groups
of consumers having
special dietary needs (i.e.
infants requiring formulas
with hydrolyzed protein).
Emulsifiers: They provide
aid in the manufacture of
formulas to prevent
separation of the
macronutrient entities,
which enhances the
keeping quality or stability
of the formula and helps
ensure even distribution of
nutrients Japan: Food
additives used in this
Food Category: Lecithin.
IFAC: Stabilizers and
thickeners are needed to
prevent separation of
Emulsifiers, Stabilizers, Thickeners (EST) Worksheet
Justification
in Call for
Compiled Justification for Functional Class=Y
Data
Functional
Class: EST,
Y/N
Technological
Justification
Regulatory
Justification
Examples
Yes based on relevant
CODEX STAN and
technological and regulatory
justification
Compiled Justification
for Functional
Class=N
Regulatory
Justification
Proposed
Recommendations: Is a
emulsifier, stabilizer and
thickener technologically
justified in this GSFA Food
Category? (Y/N), and the
Justification
13.1.2
Follow-up
formulae
1561987
Follow-Up
Formula
(c0ntd) emulsions,
contribute to
texture, improve hydration
of powders, increase
viscosity for safer
ingestion by infant, and to
avoid sedimentation of
added
nutrients/ingredients such
as vitamins, minerals, and
amino acids. Emulsifiers
are especially needed for
infant formulas with
hydrolyzed proteins, free
amino acids, and peptides
due to their inherent
instability and the
limitations of native starch
under food processing
and storage conditions.
Y
Yes based on relevant
CODEX STAN and
technological and regulatory
justification
Japan: To maintain a
uniform emulsion in
follow-up formula.
13.1.3
Formluae for
special medical
purposes for
infants
0721981,
FDE:
Revis
ed
2007
Infant formula
(formulas for
special
medical
purposes
intended for
infants)
Y
Annex to Table 3
Relevant CX Commodity Standards
GSFA
Food
Category
No.
CX
STAN
#
Food Category
Title
CX STAN
Name
Provisions
(Y/N)
(Functional
Class: EST)
EU: Y
EFEMA: Y
ICGMA: Y
EFEMA: To prevent
separation of emulsions,
contribute to texture,
improve hydration of
powders, increase
viscosity for safer
ingestion by infant, and to
avoid sedementation of
added utrients/ingredients
such as vitamins,
minerals, and amino
acids. Emulsifiers are
especially needed for
infant formulas with
hydrolyzed proteins, free
amino acids, and peptides
due to their inherent
instability and the
limitations of native starch
under food processing
and storage conditions.
Canada has
provisions for use
of emulsifying,
stabilizing and
thickening agents
in infant formula
under the Candian
Food and Drug
Regulations, but
these all have
numerical limits of
addition
ICGMA: Thickeners help
suspend nutrients,
particularly insoluble
minerals, preserving the
nutritional quality of the
food (specifically nutrient
delivery to the infant).
Modified starches and
xanthan gum also
provides a necessary
ingredient for foods
manufactured for groups
of consumers having
special dietary needs (i.e.
infants requiring formulas
with hydrolyzed protein).
Emulsifiers: They provide
aid in the manufacture of
formulas to prevent
separation of the
macronutrient entities,
which enhances the
Emulsifiers, Stabilizers, Thickeners (EST) Worksheet
Justification
in Call for
Compiled Justification for Functional Class=Y
Data
Functional
Class: EST,
Y/N
Technological
Justification
Regulatory
Justification
Examples
Yes based on relevant
CODEX STAN and
technological and regulatory
justification
Compiled Justification
for Functional
Class=N
Regulatory
Justification
Proposed
Recommendations: Is a
emulsifier, stabilizer and
thickener technologically
justified in this GSFA Food
Category? (Y/N), and the
Justification
13.1.3
Formluae for
special medical
purposes for
infants
0721981,
Infant formula
(formulas for
special
medical
purposes
intended for
infants)
Annex to Table 3
Relevant CX Commodity Standards
GSFA
Food
Category
No.
CX
STAN
#
Food Category
Title
CX STAN
Name
Provisions
(Y/N)
(Functional
Class: EST)
ICGMA: Thickeners help
suspend nutrients,
particularly insoluble
minerals, preserving the
nutritional quality of the
food (specifically nutrient
delivery to the infant).
Modified starches and
xanthan gum also
provides a necessary
ingredient for foods
manufactured for groups
of consumers having
special dietary needs (i.e.
infants requiring formulas
with hydrolyzed protein).
Emulsifiers: They provide
aid in the manufacture of
formulas to prevent
separation of the
macronutrient entities,
IFAC: Y
which enhances the
Canada: N
keeping quality or stability
Japan: Y
of the formula and helps
ensure even distribution of
nutrients. IFAC:
Stabilizers and thickeners
are needed to prevent
separation of emulsions,
contribute to texture,
improve hydration of
powders, increase
viscosity for safer
ingestion by infant, and to
avoid sedimentation of
added
nutrients/ingredients such
as vitamins, minerals, and
amino acids. Emulsifiers
are especially needed for
infant formulas with
hydrolyzed proteins, free
amino acids, and peptides
due to their inherent
instability and the
Emulsifiers, Stabilizers, Thickeners (EST) Worksheet
Justification
in Call for
Compiled Justification for Functional Class=Y
Data
Functional
Class: EST,
Y/N
Technological
Justification
Regulatory
Justification
(contd) keeping quality or
stability of the formula and
helps ensure even
distribution of nutrients
Japan: Food additives
used in this Food
Category: (i)Lecithin, (ii)
Mono- and di- glycerides
of fatty acids, (iii) Karaya
gum, (iv) Microcrystalline
cellulose, (v) Dextrins,
roasted starch, (vi) Starch
sodium octenyl succinate
Examples
Yes based on relevant
CODEX STAN and
technological and regulatory
justification
Compiled Justification
for Functional
Class=N
Regulatory
Justification
Proposed
Recommendations: Is a
emulsifier, stabilizer and
thickener technologically
justified in this GSFA Food
Category? (Y/N), and the
Justification
(contd)
limitations of native starch
under food processing
and storage conditions.
13.2
Complementary
foods for
infants and
young children
0731981
Canned Baby
Foods
Y
Annex to Table 3
Relevant CX Commodity Standards
GSFA
Food
Category
No.
CX
STAN
#
Food Category
Title
CX STAN
Name
Provisions
(Y/N)
(Functional
Class: EST)
EFEMA: Y
Marinalg: Y
FDE: Y,
thickeners
INS 410, 412,
440 1412,
1413 1414,
1422 1440,
Emulsifiers:
INS 322, 471
IFAC: Y
Canada: N
ICGMA: Y
Japan justification: to
maintain uniform emulsion
in formulae for special
medical purposes for
infants
EFEMA: To prevent
separation of emulsions,
contribute to texture,
improve hydration of
powders, increase
viscosity for safer
ingestion by infant, and to
avoid sedementation of
added
nutrients/ingredients such
as vitamins, minerals, and
amino acids. Emulsifiers
are especially needed for
infant formulas with
hydrolyzed proteins, free
amino acids, and peptides
due to their inherent
instability and the
limitations of native starch
under food processing
and storage conditions.
FDE: See Codex
Stan 192-1995,
Ref 3.2 (d)
ICGMA: Modified Food
Starch used as a general
thickener and stabilizer
IFAC: Stabilizers and
thickeners are needed to
prevent separation of
emulsions, contribute to
texture, improve hydration
of powders, increase
viscosity for safer
ingestion by infant, and to
avoid sedimentation of
added
nutrients/ingredients such
as vitamins, minerals, and
amino acids. Emulsifiers
Emulsifiers, Stabilizers, Thickeners (EST) Worksheet
Justification
in Call for
Compiled Justification for Functional Class=Y
Data
Functional
Class: EST,
Y/N
Technological
Justification
Regulatory
Justification
Examples
Canada does not have
provision for use of
emulsifiers, stabilizers
or thickeners under the
Canadian Food and
Drug Regulations for
this product
Yes based on relevant
CODEX STAN and
technological and regulatory
justification
Compiled Justification
for Functional
Class=N
Regulatory
Justification
Proposed
Recommendations: Is a
emulsifier, stabilizer and
thickener technologically
justified in this GSFA Food
Category? (Y/N), and the
Justification
0731981
13.2
Canned Baby
Foods
Y
Complementary
foods for
infants and
young children
0741981
Processed
Cereal-Based
Foods for
Infants and
Children
Y
Annex to Table 3
Relevant CX Commodity Standards
GSFA
Food
Category
No.
CX
STAN
#
Food Category
Title
CX STAN
Name
(contd) are especially
needed for infant formulas
with hydrolyzed proteins,
free amino acids, and
peptides due to their
inherent instability and the
limitations of native starch
under food processing
and storage conditions.
Marinalg: To prevent
separation of emulsions,
contribute to texture,
improve hydration of
powders, increase
viscosity for safer
ingestion by infant, and to
avoid sedementation of
added
nutrients/ingredients such
as vitamins, minerals, and
amino acids.
Provisions
(Y/N)
(Functional
Class: EST)
EFEMA: Y
Marinalg: Y
ISDI: Y
FDE: Y
Thickeners:
INS 410, 412,
414, 415, 440,
1404, 1410,
1412, 1413,
1414, 1422,
1420, 1450,
1451,
Emulsifiers:
INS 322, 471,
472a, 472b,
472c
Canada: N
IFAC: Y
EFEMA: To prevent
separation of emulsions,
contribute to texture,
improve hydration of
powders, increase
viscosity for safer
ingestion by infant, and to
avoid sedementation of
added
nutrients/ingredients such
as vitamins, minerals, and
amino acids. Emulsifiers
are especially needed for
infant formulas with
hydrolyzed proteins, free
amino acids, and peptides
due to their inherent
instability and the
limitations of native starch
under food processing
and storage conditions.
Yes based on relevant
CODEX STAN and
technological and regulatory
justification
ISDI: See Codex
Stan 192-1995,
Ref 3.2 (d)
Canada does not have
provision for use of
emulsifiers, stabilizers
or thickeners under the
Canadian Food and
Drug Regulations for
this product
FDE: Stabilizer +
See Codex Stan
192-1995, Ref 3.2
(d)
Marinalg: To prevent
separation of emulsions,.
Emulsifiers, Stabilizers, Thickeners (EST) Worksheet
Justification
in Call for
Compiled Justification for Functional Class=Y
Data
Functional
Class: EST,
Y/N
Technological
Justification
Regulatory
Justification
Examples
Compiled Justification
for Functional
Class=N
Regulatory
Justification
Proposed
Recommendations: Is a
emulsifier, stabilizer and
thickener technologically
justified in this GSFA Food
Category? (Y/N), and the
Justification
(contd)
contribute to texture,
improve hydration of
powders, increase
viscosity for safer
ingestion by infant, and to
avoid sedementation of
added
nutrients/ingredients such
as vitamins, minerals, and
amino acids
13.2
Complementary
foods for
infants and
young children
14.1.1
Waters
14.1.1.1
Natural mineral
waters and
source waters
0741981
Processed
Cereal-Based
Foods for
Infants and
Children
Y
Yes based on relevant
CODEX STAN and
technological and regulatory
justification
No justification provided.
EU: not technologically
justified
1081981
Natural Mineral
Waters
N
Annex to Table 3
Relevant CX Commodity Standards
GSFA
Food
Category
No.
CX
STAN
#
Food Category
Title
IFAC: Stabilizers and
thickeners are needed to
prevent separation of
emulsions, contribute to
texture, improve hydration
of powders, increase
viscosity for safer
ingestion by infant, and to
avoid sedimentation of
added
nutrients/ingredients such
as vitamins, minerals, and
amino acids. Emulsifiers
are especially needed for
infant formulas with
hydrolyzed proteins, free
amino acids, and peptides
due to their inherent
instability and the
limitations of native starch
under food processing
and storage conditions.
CX STAN
Name
Provisions
(Y/N)
(Functional
Class: EST)
EU: N
Canada: N
Canada does not have
provision for use of
emulsifiers, stabilizers
Emulsifiers, Stabilizers, Thickeners (EST) Worksheet
Justification
in Call for
Compiled Justification for Functional Class=Y
Data
Functional
Class: EST,
Y/N
Technological
Justification
Regulatory
Justification
Examples
Compiled Justification
for Functional
Class=N
Regulatory
Justification
No justification provided.
Proposed
Recommendations: Is a
emulsifier, stabilizer and
thickener technologically
justified in this GSFA Food
Category? (Y/N), and the
Justification
(CONTD)
or thickeners under the
Canadian Food and
Drug Regulations for
this product
14.1.1.2
14.1.2
14.1.2.1
Table waters
and soda
waters
2272001
Bottled/Packag
ed Drinking
Waters (other
than natural
mineral water)
N
Fruit juice
2472005
Fruit Juices
and Nectars
(fruit juices)
Y
(Codex Std
247-2005 Fruit
Juices and
Nectars (fruit
juices) is 1:1
with GSFA)
ICGMA: Y
Annex to Table 3
Relevant CX Commodity Standards
GSFA
Food
Category
CX
STAN
#
Food Category
Title
EU: N
CR: Y,
Thickeners,
stabilizers
ICGMA: Y
Canada: N
Marinalg: Y
EFEMA: N*
*this does not
preclude the
use of
stabilizers
and/or
thickeners
CR:Y,
Thickeners,
stabilizers
ICGMA: Y
IFAC: Y
Fruit and
vegetable
juices
CX STAN
Name
Provisions
(Y/N)
(Functional
CR: Thickeners,
stabilizers (PECTIN,
GUMS, PHOSPHATES,
EDTA)
Icgma: Starches –
emulsifier/stabilizer/thicke
ner
Pectin -– thickener
Emulsifying starch, gum
Arabic, maltodextrin, other
hydrocolloids
Marinalg: Stabilizers and
thickeners are commonly
required for improved
texture, mouthfeel and
juice stabilization
ICGMA: Various gums
and thickeners used to
thicken and adjust mouth
feel and to stabilize (up to
3,000mg/kg)
IFAC: Stabilizers and
thickeners are commonly
required for improved
texture, mouthfeel and
juice stabilization.
Technological
Justification
Canada does not have
provision for use of
emulsifiers, stabilizers
or thickeners under the
Canadian Food and
Drug Regulations for
this product
CR: Thickeners,
stabilizers (PECTIN,
GUMS, PHOSPHATES,
EDTA)
Icgma:
Thickeners/Stabilizers:e.g.
, pectin, xanthum,
maltodextrin, other
hydrocolloids
EU: Y
EU: restricted use
EFEMA: N* *
(grape, pineapple,
this does not
passion fruit)
preclude the
FDE: Council
use of
IFAC: Stabilizers and
Directive
stabilizers
thickeners are commonly
2001/112/EC of
and/or
required for improved
20 December
thickeners
texture, mouthfeel and
2001 relating to
IFAC: Y
juice stabilization.
fruit juices and
CR: Y,
certain similar
Thickeners,
products intended
stabilizers
for human
ICBA: Y,
consumption
Emulsifiers, Stabilizers, Thickeners (EST) Worksheet
Justification
in Call for
Compiled Justification for Functional Class=Y
Data
Functional
Class: EST,
Y/N
EU: not technologically
justified
Regulatory
Justification
CR: Thickeners,
stabilizers (PECTIN,
GUMS, PHOSPHATES,
EDTA)
Examples
No based on lack of any
regulatory justification or
technological justification
and the absence of any
provision for stabilizers,
thickeners or emulsifiers in
relevant Codex commodity
standards.
Yes based on technological
justification
Canada does not have
provision for use of
emulsifiers, stabilizers
or thickeners under the
Canadian Food and
Drug Regulations for
this product
Yes based on relevant
CODEX STAN, technological
and regulatory justificati on.
Compiled Justification
for Functional
Class=N
Regulatory
Justification
Proposed
Recommendations: Is a
emulsifier, stabilizer and
thickener technologically
justified in this GSFA Food
Category? (Y/N), and the
Justification
No.
14.1.2.1
Class: EST)
Fruit juice
2472005
thickeners,
stabilizers
IFU: N
Japan: Y
Canada: N
Fruit Juices
and Nectars
(fruit juices)
Japan Justification: Pectin
is used in fruit juice as
thickener and stabilizer to
inhibit precipitation of
nectar and uniformly
disperse fruit.
ICBA: Based on
ALINORM
03/39A: Pectins:
GMP (only for
cloudy juices)
In addition, (only
for cloudy juices):
Xanthan gum :
1500 mg/kg
Locust bean gum :
1500 mg/kg
Gellan gum : 1000
mg/kg
Japan: Pectin
IFU: The ad hoc Codex
Intergovernmental Task
Force when establishing
CX Stan 247-2005 has
restricted the
Stabilizers/ Thickeners
to those substances
that are natural
components of fruits,
namely pectins. This
view has not changed
and therefore we
oppose the introduction
of the functional class
“Thickeners, Emulsifiers
or Stabilizers” instead of
the actual individual
Stabilizer pectins in the
GSFA.
Yes based on relevant
CODEX STAN, technological
and regulatory justificati on.
Canada does not have
provision for use of
emulsifiers, stabilizers
or thickeners under the
Canadian Food and
Drug Regulations for
this product
14.1.2.2
Vegetable juice
Annex to Table 3
NX
Relevant CX Commodity Standards
EU: Y
EFEMA: N* ,
*this does not
preclude the
use of
stabilizers
and/or
thickeners
ICGMA: Y
FDE: Y
CR:Y,
Thickeners,
stabilizers
IFAC: Y
ICBA: Y,
thickeners,
stabilizers
FDE: Stabilizers,
thickeners and emulsifiers
are needed depending on
the type and way of
processing of vegetable
juice
IFAC: Stabilizers and
thickeners are commonly
required for improved
texture, mouthfeel and
juice stabilization.
ICBA: Permitted
by national
legislation:
Authorized at
GMP (Note: juice
industry is
gathering
information on
current use)
Emulsifiers, Stabilizers, Thickeners (EST) Worksheet
Justification
in Call for
Compiled Justification for Functional Class=Y
Data
Yes based on technological
Comment [j14]: There is no existing Codex
justification
CR:(PECTIN, GUMS,
PHOSPHATES, EDTA)
Standard for vegetable juice products.
Comment [j15]: Thickeners/stabilizers
necessary, e.g., phosphates.
Compiled Justification
for Functional
Class=N
Proposed
Recommendations: Is a
emulsifier, stabilizer and
GSFA
Food
Category
No.
14.1.2.3
14.1.2.4
Food Category
Title
Concentrates
for fruit juice
Concentrates
for vegetable
juice
Annex to Table 3
CX
STAN
#
2472005
CX STAN
Name
Fruit Juices
and Nectars
(fruit juices)
Provisions
(Y/N)
(Functional
Class: EST)
Functional
Class: EST,
Y/N
Y, (Codex Std
is 1:1 with
GSFA )
EFEMA: N*
this does not
preclude the
use of
stabilizers
and/or
thickeners
IFAC: Y
ICGMA: Y
CR: Y,
Thickeners,
stabilizers
ICBA: Y
Canada: N
IFU: N
NX
EFEMA: N*
this does not
preclude the
use of
stabilizers
and/or
thickeners
CR: Y,
Thickeners,
stabilizers
IFAC: Y
ICBA: Y
ICGMA: Y
Relevant CX Commodity Standards
Technological
Justification
Regulatory
Justification
Examples
IFAC: Stabilizers and
thickeners are commonly
required for improved
texture, mouthfeel and
juice stabilization.
ICBA: (See
14.1.2.1) Based
on ALINORM
03/39A: Pectins:
GMP (only for
cloudy juices) In
addition, (only for
cloudy
juices):Xanthan
gum : 1500
mg/kgLocust bean
gum : 1500
mg/kgGellan gum
: 1000 mg/kg
ICBA: Permitted
by national
legislation:
Authorized at
GMP (Note: juice
industry is
gathering
information on
current use)
Emulsifiers, Stabilizers, Thickeners (EST) Worksheet
Justification
in Call for
Compiled Justification for Functional Class=Y
Data
thickener technologically
justified in this GSFA Food
Category? (Y/N), and the
Justification
Canada does not have
provision for use of
emulsifiers, stabilizers
or thickeners under the
Canadian Food and
Drug Regulations for
this product
Council Directive
2001/112/EC of
20 December
2001 relating to
fruit juices and
certain similar
products intended
for human
consumption
IFAC: Stabilizers and
thickeners are commonly
required for improved
texture, mouthfeel and
juice stabilization.
Regulatory
Justification
CR: Thickeners,
stabilizers (PECTIN,
GUMS, PHOSPHATES,
EDTA)
IFU: The ad hoc Codex
Intergovernmental Task
Force when establishing
CX Stan 247-2005 has
restricted the
Stabilizers/ Thickeners
to those substances
that are natural
components of fruits,
namely pectins. This
view has not changed
and therefore we
oppose the introduction
of the functional class
“Thickeners, Emulsifiers
or Stabilizers” instead of
the actual individual
Stabilizer pectins in the
GSFA.
Yes based on relevant
CODEX STAN and
technological justification
Yes based on technological
Comment [j16]: There is no existing Codex
justification
CR: PECTIN, GUMS,
PHOSPHATES, EDTA
Standard for vegetable juice products.
Comment [j17]: Thickeners and stabilizers are
necessary, e.g., phosphates.
Compiled Justification
for Functional
Class=N
Proposed
Recommendations: Is a
emulsifier, stabilizer and
GSFA
Food
Category
No.
14.1.3
14.1.3.1
14.1.3.2
Food Category
Title
CX
STAN
#
CX STAN
Name
Provisions
(Y/N)
(Functional
Class: EST)
EFEMA: N*
this does not
preclude the
use of
stabilizers
and/or
thickeners
IFAC: Y
Marinalg: Y
CR: Y,
Thickeners,
stabilizers
ICGMA: Y
Fruit and
vegetable
nectars
Fruit nectar
Vegetable
nectar
Functional
Class: EST,
Y/N
2472005
Fruit Juices
and Nectars
(fruit juices)
Y, Codex Std is
1:1 with GSFA
N
EU: Y
EFEMA: N*
FDE: YI
IFAC: Y
CR: Y,
Thickeners,
stabilizers
ICBA: Y,
thickeners,
stabilizers
Japan: Y
EU: Y
EFEMA: N*
FDE: Y
IFAC: Y
CR: Y,
Thickeners,
stabilizers ICBA: Y,
thickeners,
stabilizers
Canada: N/Y
ICGMA: Y
Technological
Justification
Regulatory
Justification
IFAC: Stabilizers and
thickeners are commonly
required for improved
texture, mouthfeel and
juice stabilization.
Japan: (i) Thickener- To
increase the viscosity and
inhibit precipitation of
nectar, (ii) Emulsifier- To
maintain emulsion of milk
fat in fruit nectar with milk,
(iii) Stabilizer- To
uniformly disperse fruit
nectar.
FDE: Stabilizers,
thickeners and emulsifiers
are needed depending on
the type and way of
processing of vegetable
nectar
IFAC: Stabilizers and
thickeners are commonly
required for improved
texture, mouthfeel and
juice stabilization.
Regulatory
Justification
CR; (PECTIN, GUMS,
PHOSPHATES, EDTA)
ICGMA: maltodextrin,
pectin, other hydrocolloids
Marinalg: Stabilizers and
thickeners are commonly
required for improved
texture, mouthfeel and
juice stabilization.
IFAC: Stabilizers and
thickeners are commonly
required for improved
texture, mouthfeel and
juice stabilization.
Examples
EU: only INS 440
in pineapple and
passion fruit
FDE: Council
Directive
2001/112/EC of
20 December
2001 relating to
fruit juices and
certain similar
products intended
for human
ICBA: Pectins
(GMP
consumption
ICBA: Permitted
by national
legislation:Authori
zed at GMP
(Note: juice
industry is
gathering
information on
current use)
Emulsifiers, Stabilizers, Thickeners (EST) Worksheet
thickener technologically
justified in this GSFA Food
Category? (Y/N), and the
Justification
Yes based on technological
justification
CR:(PECTIN, GUMS,
PHOSPHATES, EDTA)
ICBA: Pectins (GMP)
Japan: (i) Pectin, (ii)
Carrageenan, (iii) Guar
gum, (iv) Xanthan gum,
(v) Gellan gum, (vi) Carob
bean gum, (vii) Acetic and
fatty acid esters of
glycerol, (viii) Lecithin, (ix)
Sodium alginate, (x)
Calcium chloride, (xi)
Sodium carboxymethyl
cellulose, (xii) Gum Arabic
and (xiii) Polydextroses
CR: (PECTIN, GUMS,
PHOSPHATES, EDTA)
EFEMA: this does not
preclude the use of
stabilizers and/or
thickeners
Yes based on relevant
CODEX STAN and
technological justification
EFEMA: * this does not
preclude the use of
stabilizers and/or
thickeners
Canada does not have
provision for use of
emulsifiers, stabilizers
or thickeners under the
Canadian Food and
Drug Regulations for
apricot, peach and pear
nectars. Yes – all other
fruit nectars are
considered to be
unstandardized foods
Yes based on regulatory and
technological justification
Comment [j18]: Thickeners/stabilizers are
necessary, e.g., phosphates.
Annex to Table 3
Relevant CX Commodity Standards
GSFA
Food
Category
No.
CX
STAN
#
14.1.3.3
14.1.3.4
14.1.5
Food Category
Title
Concentrates
for fruit nectar
Concentrates
for vegetable
nectar
Coffee, coffee
substitutes, tea,
herbal
infusions, and
other hot cereal
beverages,
excluding
cocoa
2472005
CX STAN
Name
Fruit Juices
and Nectars
(fruit juices)
Provisions
(Y/N)
(Functional
Class: EST)
Y, Codex Std is
1:1 with GSFA
N
N
Justification
in Call for
Data
Compiled Justification for Functional Class=Y
Functional
Class: EST,
Y/N
Technological
Justification
EFEMA: N*
*this does not
preclude the
use of
stabilizers
and/or
thickeners
IFAC: Y
CR: Y,
Stabilizers
ICBA: Y,
thickeners,
stabilizers
IFU: N
EFEMA: N*, *
this does not
preclude the
use of
stabilizers
and/or
thickeners
CR:Y
(Thickeners,
stabilizers)
ICBA: Y
IFAC: Y
ICGMA: Y
EU: Y
ICGMA: Y
EFEMA: Y
Marinalg: Y
IFAC: Y
ICBA: Y
emulsifiers,
stabilizers,
thickeners
(Note 160: for
use in readyto-drink
products and
pre-mixes for
IFAC: Stabilizers and
thickeners are commonly
required for improved
texture, mouthfeel and
juice stabilization.
Regulatory
Justification
FDE: Council
Directive
2001/112/EC of
20 September
2001 relating to
fruit juices and
certain similar
products intended
for human
consumption
Examples
CR: (PECTIN, GUMS,
PHOSPHATES, EDTA)
ICBA: Pectins (GMP)
ICBA: Pectins
(GMP)
IFAC: Stabilizers and
thickeners are commonly
required for improved
texture, mouthfeel and
juice stabilization.
EFEMA: Coffee, coffee
substitutes, tea, herbal
infusions, and other hot
cereal beverages benefit
from added emulsifiers in
improved mouthfeel,
dispersion and hydration.
Marinalg: Coffee, coffee
substitutes, tea, herbal
infusions, and other hot
cereal beverages benefit
from added stabilizers in
improved mouthfeel,
ICBA: Permitted
by national
legislation:
Authorized at
GMP (Note: juice
industry is
gathering
information on
current use)
CR: (PECTIN, GUMS,
PHOSPHATES, EDTA)
Compiled Justification
for Functional
Class=N
Regulatory
Justification
Proposed
Recommendations: Is a
emulsifier, stabilizer and
thickener technologically
justified in this GSFA Food
Category? (Y/N), and the
Justification
IFU: The ad hoc Codex
Intergovernmental Task
Force when establishing
CX Stan 247-2005 has
restricted the
Stabilizers/ Thickeners
to those substances
that are natural
components of fruits,
namely pectins. This
view has not changed
and therefore we
oppose the introduction
of the functional class
“Thickeners, Emulsifiers
or Stabilizers” instead of
the actual individual
Stabilizer pectins in the
GSFA.
Yes based on relevant
Codex commodity standard
and regulatory and
technological justification
Yes based on regulatory and
technological justification
Comment [j19]: Thickeners/stabilizers are
necessary, e.g., phosphates.
EU: excluding
unflavoured leaf
tea
Yes based on regulatory and
technological justification.
Add new Note: "Excluding
unflavored leaf tea."
Annex to Table 3
Relevant CX Commodity Standards
GSFA
Food
Category
No.
CX
STAN
#
Food Category
Title
CX STAN
Name
Provisions
(Y/N)
(Functional
Class: EST)
Emulsifiers, Stabilizers, Thickeners (EST) Worksheet
Justification
in Call for
Compiled Justification for Functional Class=Y
Data
Functional
Class: EST,
Y/N
Technological
Justification
Regulatory
Justification
Examples
Compiled Justification
for Functional
Class=N
Regulatory
Justification
Proposed
Recommendations: Is a
emulsifier, stabilizer and
thickener technologically
justified in this GSFA Food
Category? (Y/N), and the
Justification
dispersion and
hydration.Used to stabilse
complex coffees such as
lattes
FDE: Necessary for
physical stability of
products containing milk,
emulsifiers, stabilizers
and/or thickeners are
added for homogeneous
dispersion. Carrageenan :
200 mg/kg Sucrose esters
of fatty acids: 600 mg/kg
Mono- and di- glycerides
of fatty acids: 500mg/kg
14.1.5
Coffee, coffee
substitutes, tea,
herbal
infusions, and
other hot cereal
beverages,
excluding
cocoa
N
ready-to-drink
products
only)
Canada: N/Y
Japan: Y
IFAC: Coffee, coffee
substitutes, tea, herbal
infusions, and other hot
cereal beverages benefit
from added emulsifiers
and stabilizers in
improved mouthfeel,
dispersion and hydration
ICBA: To secure physical
stability of beverage
products. Especially for
milk containing products,
emulsifiers, stabilizers
and/or thickeners are
added for homogeneous
dispersion.
Japan: (2) Justification in
coffee : These additives
are used in coffee as
stabilizer to uniformly
disperse coffee oil.
Coffee with milk:These
food additives are used as
emulsifier to uniformly
disperse milk fat in coffee.
ICBA: Carrageenan : 200
mg/kg, Sucrose esters of
fatty acids: 600 mg/kg,
Mono- and di- glycerides
of fatty acids: 500mg/kg
ICGMA: Modified Food
Starch in coffee drinks
and substitutes,
emulsifying starch, gum
Arabic, maltodextrin,
pectin, other hydrocolloids
Canada does not have
provision for use of
emulsifiers, stabilizers
or thickeners under the
Canadian Food and
Drug Regulations for
apricot, peach and pear
nectars. Yes – all other
fruit nectars are
considered to be
unstandardized foods
Yes based on regulatory and
technological justification.
Add new Note: "Excluding
unflavored leaf tea."
Annex to Table 3
Relevant CX Commodity Standards
GSFA
Food
Category
No.
CX
STAN
#
14.2.3
Food Category
Title
Grape wines
CX STAN
Name
Provisions
(Y/N)
(Functional
Class: EST)
Emulsifiers, Stabilizers, Thickeners (EST) Worksheet
Justification
in Call for
Compiled Justification for Functional Class=Y
Data
Functional
Class: EST,
Y/N
Technological
Justification
USA: Y
OIV: Y
USA: To prevent color
pigment and tartarate
precipitation
OIV: Stabilizers are
technologically justified in
this category, especially
for the following
objectives:To contribute to
the tartaric stabilization of
wine (e.g. calcium tartrate,
carboxymethylcellulose…)
To prevent the
precipitation of
substances such as
pigments that, in the wine,
are in the colloidal state
14.2.3.1
Still grape wine
Canada: N
14.2.3.2
Sparkling and
semi-sparkling
grape wines
Canada: N
14.2.3.3
Fortified grape
wine, grape
liquor wine, and
sweet grape
wine
Canada: N
Regulatory
Justification
Examples
USA: As an
emulsifier in wine
(formula) at
various levels. US
Reg Number
27 CFR 24.246(b)
USA: FERROCYANIDES,
TARTRATES
Maltol
Compiled Justification
for Functional
Class=N
Regulatory
Justification
Proposed
Recommendations: Is a
emulsifier, stabilizer and
thickener technologically
justified in this GSFA Food
Category? (Y/N), and the
Justification
Yes based on regulatory and
technological justification
Canada does not have
provision for use of
emulsifiers, stabilizers
or thickeners under the
Canadian Food and
Drug Regulations for
this product
Canada does not have
provision for use of
emulsifiers, stabilizers
or thickeners under the
Canadian Food and
Drug Regulations for
this product
Canada does not have
provision for use of
emulsifiers, stabilizers
or thickeners under the
Canadian Food and
Drug Regulations for
this product