Na propionaatti E281

GSFA Online Updated up to the 41th Session of the Codex Alimentarius Commission (2018)

Food Additive Details Sodium propionate (281) Functional Classes Preservative  Click here to search the FAO JECFA database for the specifications of additive(s) with INS No. 281  Click here to search the WHO JECFA database for evaluation of additive(s) with INS No. 281

GSFA Provisions for Sodium propionate

		Number	Food Category	Max Level	Notes
		01.6.6	Whey protein cheese	3,000 mg/kg	Note 70

Note: Unless otherwise specified, food additive provisions apply to the food category indicated (e.g. Dairy), as well as to all subcategories of that category (e.g. Cheese, Ripened Cheese, etc.).

GSFA Table 3 Provisions Sodium propionate is a food additive that is included in Table 3, and as such may be used in the following foods under the conditions of good manufacturing practices (GMP) as outlined in the Preamble of the Codex GSFA. Although not listed below, Sodium propionate could also be used in heat-treated butter milk of food category 01.1.1 and spices of food category 12.2.1. Note that food categories listed in the Annex to Table 3 were excluded accordingly. Sodium propionate is acceptable in foods conforming to the following commodity standards: CS 117-1981 CS 291-2010

		Number	Food Category
		01.1.4	Flavoured fluid milk drinks
		01.3	Condensed milk and analogues (plain)
		01.4.3	Clotted cream (plain)
		01.4.4	Cream analogues
		01.5	Milk powder and cream powder and powder analogues (plain)
		01.6.1	Unripened cheese
		01.6.2	Ripened cheese
		01.6.4	Processed cheese
		01.6.5	Cheese analogues
		01.7	Dairy-based desserts (e.g. pudding, fruit or flavoured yoghurt)
		01.8.1	Liquid whey and whey products, excluding whey cheeses
		02.2.2	Fat spreads, dairy fat spreads and blended spreads
		02.3	Fat emulsions mainly of type oil-in-water, including mixed and/or flavoured products based on fat emulsions
		02.4	Fat-based desserts excluding dairy-based dessert products of food category 01.7
		03.0	Edible ices, including sherbet and sorbet
		04.1.2	Processed fruit
		04.2.2.2	Dried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
		04.2.2.3	Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds in vinegar, oil, brine, or soybean sauce
		04.2.2.4	Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds
		04.2.2.5	Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed purees and spreads (e.g., peanut butter)
		04.2.2.6	Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed pulps and preparations (e.g. vegetable desserts and sauces, candied vegetables) other than food category 04.2.2.5
		04.2.2.8	Cooked or fried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds
		05.0	Confectionery
		06.3	Breakfast cereals, including rolled oats
		06.4.3	Pre-cooked pastas and noodles and like products
		06.5	Cereal and starch based desserts (e.g. rice pudding, tapioca pudding)
		06.6	Batters (e.g. for breading or batters for fish or poultry)
		06.7	Pre-cooked or processed rice products, including rice cakes (Oriental type only)
		06.8	Soybean products (excluding soybean-based seasonings and condiments of food category 12.9)
		07.0	Bakery wares
		08.2	Processed meat, poultry, and game products in whole pieces or cuts
		08.3	Processed comminuted meat, poultry, and game products
		08.4	Edible casings (e.g. sausage casings)
		09.3	Semi-preserved fish and fish products, including mollusks, crustaceans, and echinoderms
		09.4	Fully preserved, including canned or fermented fish and fish products, including mollusks, crustaceans, and echinoderms
		10.2.3	Dried and/or heat coagulated egg products
		10.3	Preserved eggs, including alkaline, salted, and canned eggs
		10.4	Egg-based desserts (e.g. custard)
		11.6	Table-top sweeteners, including those containing high-intensity sweeteners
		12.2.2	Seasonings and condiments
		12.3	Vinegars
		12.4	Mustards
		12.5	Soups and broths
		12.6	Sauces and like products
		12.7	Salads (e.g. macaroni salad, potato salad) and sandwich spreads excluding cocoa- and nut-based spreads of food categories 04.2.2.5 and 05.1.3
		12.8	Yeast and like products
		12.9	Soybean-based seasonings and condiments
		12.10	Protein products other than from soybeans
		13.3	Dietetic foods intended for special medical purposes (excluding products of food category 13.1)
		13.4	Dietetic formulae for slimming purposes and weight reduction
		13.5	Dietetic foods (e.g. supplementary foods for dietary use) excluding products of food categories 13.1 - 13.4 and 13.6
		13.6	Food supplements
		14.1.4	Water-based flavoured drinks, including "sport," "energy," or "electrolyte" drinks and particulated drinks
		14.2.1	Beer and malt beverages
		14.2.2	Cider and perry
		14.2.4	Wines (other than grape)
		14.2.5	Mead
		14.2.6	Distilled spirituous beverages containing more than 15% alcohol
		14.2.7	Aromatized alcoholic beverages (e.g. beer, wine and spirituous cooler-type beverages, low alcoholic refreshers)
		15.0	Ready-to-eat savouries
		16.0	Prepared foods

Note: Unless otherwise specified, food additive provisions apply to the food category indicated (e.g. Dairy), as well as to all subcategories of that category (e.g. Cheese, Ripened Cheese, etc