Food Safety Substance
Tin
Tin is a food additive with PUBLISHED in the EU, FDA has no questions in the US, and data from 11 regulatory sources.
CAS 7440-31-5
Indexable evidence set
FDA
FDA has no questions
ADI / TDI
EFSA ADI = 0.0012 mg/kg bw/day
Codex
120 row(s)
SOURCE
D1 identity resolution
e number aliases | Food Additives | dsstox identifiers | 11 matched regulatory source group(s)
Substance Identity
Resolved identifiers used to render this food-safety record.
Substance name
Tin
CAS
7440-31-5
DTXSID
DTXSID1049801
PubChem CID
5352426
Evidence tier
Indexable evidence set (16)
SOURCE
EU Commission
FDA | Health Canada | Codex Alimentarius
Multi-Jurisdiction Comparison
Side-by-side status rows for the same resolved substance across public food regulators.
| Jurisdiction | Authority | Status | Evidence |
|---|---|---|---|
| European Union | EU Commission | PUBLISHED | EU additive listing; Annex II entry |
| United States | FDA | FDA has no questions | GRAS notice |
| Canada | Health Canada | Listed | Gelling agent |
| Codex | Codex Alimentarius | Listed | Colour |
SOURCE
EU Commission
EU Food Additives | EU Food Additives Database
EU Food Additive Status
EU Commission food-additive listing rows from eu_food_additives.
| Jurisdiction | E-number | Status | Type | Name | Note |
|---|---|---|---|---|---|
| European Union | E132 | PUBLISHED | substanceFAD | Indigotine, Indigo carmine | - |
| European Union | E957 | PUBLISHED | substanceFAD | Thaumatin | - |
| European Union | E1517 | PUBLISHED | substanceFAD | Glyceryl diacetate (diacetin) | - |
| European Union | E1518 | PUBLISHED | substanceFAD | Glyceryl triacetate (triacetin) | - |
| European Union | - | PUBLISHED | substanceFAD | Cystine | - |
| European Union | - | PUBLISHED | substanceFAD | Dihydroquercetin | - |
| European Union | E440 | PUBLISHED | substanceFAD | Pectins | - |
SOURCE
EU Commission
EU Annex II Authorised | EU Food Additives Database
EU Annex II Authorised Uses
Authorised additive rows and use conditions from EU Annex II tables.
| Jurisdiction | E-number | Name | INS | Policy item | Note |
|---|---|---|---|---|---|
| European Union | E132 | Indigotine, Indigo carmine | - | POL-FAD-IMPORT-2997 | - |
| European Union | E440 | Pectins | - | POL-FAD-IMPORT-3157 | - |
| European Union | E957 | Thaumatin | - | POL-FAD-IMPORT-3298 | - |
| European Union | E1517 | Glyceryl diacetate (diacetin) | - | POL-FAD-IMPORT-3328 | - |
| European Union | E1518 | Glyceryl triacetate (triacetin) | - | POL-FAD-IMPORT-3329 | - |
SOURCE
Codex Alimentarius
Codex GSFA
Codex GSFA Status
Codex Alimentarius GSFA permissions and maximum-use rows.
| Jurisdiction | INS / E-number | Function | Food category | Max level | Notes |
|---|---|---|---|---|---|
| Codex | 132 | Colour | 01.1.4 Flavoured fluid milk drinks | 300 mg/kg | Except for use in products conforming to the Standard for Fermented Milks (CXS 243- 2003) at 100 mg/kg.; Excluding chocolate milk. |
| Codex | 132 | Colour | 01.6.1 Unripened cheese | 200 mg/kg | For use in surface treatment only.; Excluding products conforming to the Standard for Cream Cheese (CXS 275-1973).; Excluding products conforming to the Standard for Mozzarella... |
| Codex | 132 | Colour | 01.6.2.2 Rind of ripened cheese | 100 mg/kg | - |
| Codex | 132 | Colour | 01.6.4.2 Flavoured processed cheese, including containing fruit, vegetables, meat, etc. | 100 mg/kg | - |
| Codex | 132 | Colour | 01.6.5 Cheese analogues | 200 mg/kg | For use in surface treatment only. |
| Codex | 132 | Colour | 01.7 Dairy-based desserts (e.g. pudding, fruit or flavoured yoghurt) | 150 mg/kg | Except for use in products conforming to the Standard for Fermented Milks (CXS 243- 2003) at 100 mg/kg. |
| Codex | 132 | Colour | 02.3 Fat emulsions mainly of type oil-in-water, including mixed and/or flavoured products based on fat emulsions | 100 mg/kg | - |
| Codex | 132 | Colour | 02.4 Fat-based desserts excluding dairy-based dessert products of food category 01.7 | 150 mg/kg | - |
| Codex | 132 | Colour | 03.0 Edible ices, including sherbet and sorbet | 150 mg/kg | - |
| Codex | 132 | Colour | 04.1.2.11 Fruit fillings for pastries | 150 mg/kg | Subject to national legislation of the importing country aimed, in particular, at consistency with Section 3.2 of the Preamble. |
| Codex | 132 | Colour | 04.1.2.5 Jams, jellies, marmelades | 300 mg/kg | Excluding products conforming to the Standard for Jams, Jellies and Marmalades (CODEX STAN 296-2009). |
| Codex | 132 | Colour | 04.1.2.6 Fruit-based spreads (e.g. chutney) excluding products of food category 04.1.2.5 | 200 mg/kg | Excluding products conforming to the Standard for Mango Chutney (CODEX STAN 160-1987). |
| Codex | 132 | Colour | 04.1.2.7 Candied fruit | 200 mg/kg | - |
| Codex | 132 | Colour | 04.1.2.8 Fruit preparations, including pulp, purees, fruit toppings and coconut milk | 150 mg/kg | Subject to national legislation of the importing country aimed, in particular, at consistency with Section 3.2 of the Preamble.; Excluding coconut milk.; Excluding products... |
| Codex | 132 | Colour | 04.1.2.9 Fruit-based desserts, including fruit-flavoured water-based desserts | 150 mg/kg | - |
| Codex | 132 | Colour | 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 | 150 mg/kg | Excluding products conforming to the Standard for Pickled Fruits and Vegetables (CODEX STAN 260-2007).; Excluding products conforming to the General Standard for Edible Fungi and... |
| Codex | 132 | Colour | 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 | 100 mg/kg | Excluding products conforming to the Codex Regional Standard for Tehena (CODEX STAN 259R-2007).; Excluding products conforming to the General Standard for Edible Fungi and Fungus... |
| Codex | 132 | Colour | 04.2.2.7 Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweed products, excluding fermented soybean products of food categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3 | 200 mg/kg | Excluding products conforming to the Standard for Gochujang (CXS 294-2009).; Excluding products conforming to the General Standard for Edible Fungi and Fungus Products (CODEX STAN... |
| Codex | 132 | Colour | 05.1.4 Cocoa and chocolate products | 450 mg/kg | For use in surface decoration only. |
| Codex | 132 | Colour | 05.1.5 Imitation chocolate, chocolate substitute products | 300 mg/kg | - |
| Codex | 132 | Colour | 05.2 Confectionery including hard and soft candy, nougats, etc. other than food categories 05.1, 05.3 and 05.4 | 300 mg/kg | Excluding products conforming to the Codex Regional Standard for Halawa Tehenia (CODEX STAN 309R-211). |
| Codex | 132 | Colour | 05.3 Chewing gum | 300 mg/kg | - |
| Codex | 132 | Colour | 05.4 Decorations (e.g. for fine bakery wares), toppings (non-fruit) and sweet sauces | 300 mg/kg | - |
| Codex | 132 | Colour | 06.5 Cereal and starch based desserts (e.g. rice pudding, tapioca pudding) | 150 mg/kg | - |
| Codex | 132 | Colour | 06.8.1 Soybean-based beverages | 150 mg/kg | For use only in composite/ flavoured soybean beverages and soybean-based beverages conforming to the Regional Standard for Non-Fermented Soybean Products (Asia) (CXS 322R-2015). |
| Codex | 132 | Colour | 07.2 Fine bakery wares (sweet, salty, savoury) and mixes | 200 mg/kg | - |
| Codex | 132 | Colour | 09.1.1 Fresh fish | 300 mg/kg | For use in fish roe only.; For use in decoration, stamping, marking or branding the product only.; For use in glaze, coatings or decorations for fruit, vegetables, meat or fish... |
| Codex | 132 | Colour | 09.2.1 Frozen fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms | 300 mg/kg | Excluding products conforming to the Standard for Quick Frozen Fish Fillets (CODEX STAN 190-1995).; Excluding products conforming to the Standard for Quick Frozen Raw Squid (CODEX... |
| Codex | 132 | Colour | 09.2.4.1 Cooked fish and fish products | 300 mg/kg | For non-standardized foods: for use in surimi and fish roe products only. |
| Codex | 132 | Colour | 09.2.4.2 Cooked mollusks, crustaceans, and echinoderms | 250 mg/kg | For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only. |
| Codex | 132 | Colour | 09.3.3 Salmon substitutes, caviar, and other fish roe products | 300 mg/kg | Excluding products conforming to the Standard for Sturgeon Caviar (CODEX STAN 291-2010). |
| Codex | 132 | Colour | 09.3.4 Semi-preserved fish and fish products, including mollusks, crustaceans, and echinoderms (e.g. fish paste), excluding products of food categories 09.3.1 - 09.3.3 | 300 mg/kg | Subject to national legislation of the importing country aimed, in particular, at consistency with Section 3.2 of the Preamble. |
| Codex | 132 | Colour | 09.4 Fully preserved, including canned or fermented fish and fish products, including mollusks, crustaceans, and echinoderms | 300 mg/kg | Excluding products conforming to the Standard for Canned Crab Meat (CODEX STAN 90-1981).; Excluding products conforming to the Standard for Canned Shrimps or Prawns (CODEX STAN... |
| Codex | 132 | Colour | 10.1 Fresh eggs | 300 mg/kg | For use in decoration, stamping, marking or branding the product only.; Subject to national legislation of the importing country aimed, in particular, at consistency with Section... |
| Codex | 132 | Colour | 10.4 Egg-based desserts (e.g. custard) | 300 mg/kg | Subject to national legislation of the importing country aimed, in particular, at consistency with Section 3.2 of the Preamble. |
| Codex | 132 | Colour | 11.4 Other sugars and syrups (e.g. xylose, maple syrup, sugar toppings) | 300 mg/kg | Subject to national legislation of the importing country aimed, in particular, at consistency with Section 3.2 of the Preamble. |
| Codex | 132 | Colour | 12.2.2 Seasonings and condiments | 300 mg/kg | - |
| Codex | 132 | Colour | 12.4 Mustards | 300 mg/kg | - |
| Codex | 132 | Colour | 12.5 Soups and broths | 50 mg/kg | - |
| Codex | 132 | Colour | 12.6 Sauces and like products | 300 mg/kg | Excluding products conforming to the Standard for Chilli Sauce (CXS 306-2011).; Excluding products conforming to the Standard for Fish Sauce (CODEX STAN 302-2011). |
| Codex | 132 | Colour | 13.3 Dietetic foods intended for special medical purposes (excluding products of food category 13.1) | 50 mg/kg | Excluding products conforming to the Guidelines for Ready to Use Therapeutic Foods (CXG 95-2022). |
| Codex | 132 | Colour | 13.4 Dietetic formulae for slimming purposes and weight reduction | 50 mg/kg | - |
| Codex | 132 | Colour | 13.5 Dietetic foods (e.g. supplementary foods for dietary use) excluding products of food categories 13.1 - 13.4 and 13.6 | 300 mg/kg | - |
| Codex | 132 | Colour | 13.6 Food supplements | 300 mg/kg | - |
| Codex | 132 | Colour | 14.1.4 Water-based flavoured drinks, including sport, energy, or electrolyte drinks and particulated drinks | 100 mg/kg | - |
| Codex | 132 | Colour | 14.2.2 Cider and perry | 200 mg/kg | - |
| Codex | 132 | Colour | 14.2.4 Wines (other than grape) | 200 mg/kg | - |
| Codex | 132 | Colour | 14.2.6 Distilled spirituous beverages containing more than 15% alcohol | 300 mg/kg | - |
| Codex | 132 | Colour | 14.2.7 Aromatized alcoholic beverages (e.g. beer, wine and spirituous cooler-type beverages, low alcoholic refreshers) | 200 mg/kg | - |
| Codex | 132 | Colour | 15.1 Snacks - potato, cereal, flour or starch based (from roots and tubers, pulses and legumes) | 200 mg/kg | - |
| Codex | 132 | Colour | 15.2 Processed nuts, including coated nuts and nut mixtures (with e.g. dried fruit) | 100 mg/kg | - |
| Codex | 440 | Emulsifier; Gelling agent; Glazing agent; Stabilizer; Thickener | 01.1.2 Other fluid milk (plain) | GMP | For use as emulsifier or stabilizer only.; Excluding all fluid milks that are not mineral or vitamin fortified. |
| Codex | 440 | Emulsifier; Gelling agent; Glazing agent; Stabilizer; Thickener | 01.2.1.1 Fermented milks (plain), not heat-treated after fermentation | GMP | For use as a stabilizer or thickener only.; For use in reconstituted and recombined products only. |
| Codex | 440 | Emulsifier; Gelling agent; Glazing agent; Stabilizer; Thickener | 01.2.1.2 Fermented milks (plain), heat-treated after fermentation | GMP | For use as a stabilizer or thickener only. |
| Codex | 440 | Emulsifier; Gelling agent; Glazing agent; Stabilizer; Thickener | 01.2.2 Renneted milk (plain) | GMP | - |
| Codex | 440 | Emulsifier; Gelling agent; Glazing agent; Stabilizer; Thickener | 01.4.1 Pasteurized cream (plain) | GMP | Excluding products conforming to the Standard for Cream and Prepared Creams (reconstituted cream, recombined cream, prepackaged liquid cream) (CODEX STAN 288-1976). |
| Codex | 440 | Emulsifier; Gelling agent; Glazing agent; Stabilizer; Thickener | 01.4.2 Sterilized and UHT creams, whipping and whipped creams, and reduced fat creams (plain) | GMP | - |
| Codex | 440 | Emulsifier; Gelling agent; Glazing agent; Stabilizer; Thickener | 04.1.1.2 Surface-treated fresh fruit | GMP | For use in waxes, coatings or glazes where these surface treatments are allowed for application to the surface of fresh fruit. |
| Codex | 440 | Emulsifier; Gelling agent; Glazing agent; Stabilizer; Thickener | 04.2.2.7 Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweed products, excluding fermented soybean products of food categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3 | GMP | Excluding products conforming to the Standard for Gochujang (CXS 294-2009). |
| Codex | 440 | Emulsifier; Gelling agent; Glazing agent; Stabilizer; Thickener | 06.4.1 Fresh pastas and noodles and like products | GMP | For use in noodles only. |
SOURCE
FDA
FDA GRAS
FDA GRAS Status
US FDA GRAS notice evidence from enriched and notice tables.
| Jurisdiction | GRN | Substance | FDA response | Intended use | Basis | Notifier |
|---|---|---|---|---|---|---|
| United States | 8 | Pectin esterase derived from Aspergillus oryzae carrying a gene encoding pectin esterase from Aspergillus aculeatus | FDA has no questions | Use in fruit and vegetable products as a processing aid at minimal level needed to accomplish the intended technical effect | Scientific procedures | Novo Nordisk |
| United States | 32 | Pectin lyase derived from Trichoderma reesei carrying a gene encoding pectin lyase from Aspergillus niger | FDA has no questions | Use in the preparation of fruit and vegetable juices, purees, and concentrates as a processing aid at levels ranging from 5 to 100 parts per million to accomplish the intended... | Scientific procedures | Rohm Enzyme GmbH |
| United States | 89 | Five enzyme preparations from Aspergillus niger: Carbohydrase enzyme preparation, catalase enzyme preparation, glucose oxidase enzyme preparation, pectinase enzyme preparation, and protease enzyme preparation | FDA has no questions | Use in foods in general as an enzyme in accordance with current good manufacturing practices | Common use in food | Enzyme Technical Association |
| United States | 150 | Glucosamine hydrochloride prepared from chitin obtained from Aspergillus niger | At the notifier's request, FDA ceased to evaluate this notice | Use in certain beverages at 0.75 g glucosamine hydrochloride per 8 ounce serving | Scientific procedures | Cargill, Inc. |
| United States | 206 | Phytosterol esters and diglycerides resulting from transesterification of vegetable oils/fats with phytosterols | FDA has no questions | Ingredient in baked goods and baking mixes; fats and oils; frozen dairy desserts and mixes; gelatins, puddings, and fillings; grain products and pastas; gravies and sauces; hard... | Scientific procedures | Enzymotec Ltd. |
| United States | 215 | Actinidia arguta extract | FDA has no questions | Ingredient in a variety of food categories | Scientific procedures | Efficas, Inc. |
| United States | 341 | Quercetin | FDA has no questions; some uses may require a color additive listing | Ingredient in beverages and beverage bases, grain products and pastas, processed fruits and fruit juices, and soft candies at levels up to 500 milligrams per serving | Scientific procedures | Quercegen Pharma LLC |
| United States | 362 | Levocarnitine | At the notifier's request, FDA ceased to evaluate this notice | Ingredient in several food categories, which do not include meat or poultry products | Scientific procedures | Northeast Pharmaceutical Group Co., Ltd. (NEPG) |
| United States | 412 | Chitin-glucan from Aspergillus niger | FDA has no questions | Use in microbial stabilization, removal of contaminants, and/or clarification in alcoholic beverage production at levels between 10 and 500 grams per hectoliter | Scientific procedures | KitoZyme sa |
| United States | 435 | Preparation consisting of six bacterial monophage specific to Salmonella enterica (monophage cocktail) | FDA has no questions | Intended for use as an antimicrobial in certain poultry products, fish, shellfish, and fresh and processed fruits and vegetables; raw poultry in general; and ready-to-eat and raw... | Scientific procedures | Intralytix, Inc. |
| United States | 555 | High purity steviol glycosides (minimum purity 95%) consisting primarily of rebaudioside A. | FDA has no questions | For use as a table top sweetener and general purpose non-nutritive sweetener for use in foods other than infant formula and meat and poultry products. | Scientific procedures | Procuctora Alysa SpA |
| United States | 558 | Pectin esterase from Aspergillus tubingensis expressed in Trichoderma reesei | FDA has no questions | For use in fruit and vegetable processing, wine, coffee and flavoring production, and grain treatment at GMP use levels. | Scientific procedures | AB Enzymes GmbH |
| United States | 614 | Chromium polynicotinate | FDA has no questions | For use as an ingredient in enhanced water beverages at a maximum use level of 575 micrograms per liter. | Scientific procedures | Exponent, Inc. |
| United States | 635 | Nicotinamide riboside chloride | FDA has no questions | Source of vitamin B3 in vitamin waters, protein shakes, nutrition bars, gum, chews, and powdered beverages at a maximum level of 0.0057% by weight as consumed. | Scientific procedures | ChromaDex, Inc. |
| United States | 638 | High purity steviol glycosides (minimum purity 97%) consisting primarily of rebaudioside A | FDA has no questions | For use as a table top sweetener and general purpose non-nutritive sweetener for use in foods other than infant formula and meat and poultry products. | Scientific procedures | Hunan Huacheng Biotech Inc. |
| United States | 666 | Chondroitin sulfate sodium | FDA has no questions | Intended for use as an ingredient in beverage and beverage bases, milk and milk products, and chewing gum at levels ranging from 50 to 200 milligrams per serving. | Scientific procedures | Gnosis S.P.A. |
| United States | 700 | Paracoccus carotinifaciens extract containing carotenoids | FDA has no questions; some uses may require a color additive listing | For use as a source of dietary astaxanthin in baked goods and baking mixes, beverages and beverage bases, energy, sports and isotonic drinks, non-milk based meal replacements... | Scientific procedures | JX Nippon Oil & Energy Corporation |
| United States | 716 | Bovine milk osteopontin | At the notifier's request, FDA ceased to evaluate this notice | For use in non-exempt cows milk-based infant formula and cows milk powdered beverages for children 1-3 years of age at levels intended to result in an estimated intake at the 90th... | Scientific procedures | Arla Foods Ingredients Group P/S |
| United States | 738 | Thaumatin | FDA has no questions | For use as a sweetener in wine, beer, and other fermented beverages; jams, jellies, marmalades; potato-based and similar snacks; breakfast cereals; chewing gum (with other... | Scientific procedures | Nomad Bioscience GmbH |
| United States | 744 | Steviol glycosides consisting primarily of rebaudioside M | FDA has no questions | For use as a general-purpose sweetener in foods, excluding meat and poultry products and infant formula, at levels in accordance with current good manufacturing practices. | Scientific procedures | PureCircle Limited |
| United States | 745 | Steviol glycosides consisting primarily of rebaudioside M | FDA has no questions | For use as a general-purpose sweetener in foods, excluding meat and poultry products and infant formula, at levels in accordance with current good manufacturing practices. | Scientific procedures | PureCircle Limited |
| United States | 759 | Steviol glycosides consisting primarily of rebaudioside M produced in Yarrowia lipolytica | FDA has no questions | For use as a flavor and general-purpose sweetener in foods such as beverages, baked goods, confections, and dairy products at levels that do not exceed the amounts reasonably... | Scientific procedures | DSM Food Specialties / DSM Nutritional Products North America |
| United States | 794 | Shiitake, pea, and rice protein fermented with Lentinula edodes | At the notifier's request, FDA ceased to evaluate this notice | For use as an ingredient in nutritional protein bars; meal replacements (non-milk based); plant based, non-meal replacement beverage; ready to mi beverage powder; soy/nut plant... | Scientific procedures | MycoTechnology Inc. |
| United States | 826 | Dihydroquercetin | At the notifier's request, FDA ceased to evaluate this notice | For use as an ingredient in conventional non-alcoholic beverages (up to 0.02 g per L), flavored fermented milk and dairy products (up to 0.02 g per kg), and chocolate products (up... | Scientific procedures | Blue California |
| United States | 910 | Thaumatin II | FDA has no questions | Intended for use as a sweetener in wine, beer, and other fermented or distilled beverages; jams, jellies, marmalades, etc.; potato-based and similar snacks; breakfast cereals;... | Scientific procedures | Nomad BioScience GmbH |
| United States | 8 | Pectin esterase derived from <i>Aspergillus oryzae</i> carrying a gene encoding pectin esterase from <i>Aspergillus aculeatus</i> | FDA has no questions | Use in fruit and vegetable products as a processing aid at minimal level needed to accomplish the intended technical effect | Scientific procedures | Novo Nordisk |
| United States | 32 | Pectin lyase derived from <i>Trichoderma reesei</i> carrying a gene encoding pectin lyase from <i>Aspergillus niger</i> | FDA has no questions | Use in the preparation of fruit and vegetable juices, purees, and concentrates as a processing aid at levels ranging from 5 to 100 parts per million to accomplish the intended... | Scientific procedures | Rohm Enzyme GmbH |
| United States | 89 | Five enzyme preparations from <i>Aspergillus niger</i>: Carbohydrase enzyme preparation, catalase enzyme preparation, glucose oxidase enzyme preparation, pectinase enzyme preparation, and protease enzyme preparation | FDA has no questions | Use in foods in general as an enzyme in accordance with current good manufacturing practices | Common use in food | Enzyme Technical Association |
| United States | 150 | Glucosamine hydrochloride prepared from chitin obtained from <i>Aspergillus niger</i> | At the notifier's request, FDA ceased to evaluate this notice | Use in certain beverages at 0.75 g glucosamine hydrochloride per 8 ounce serving | Scientific procedures | Cargill, Inc. |
| United States | 206 | Phytosterol esters and diglycerides resulting from transesterification of vegetable oils/fats with phytosterols | FDA has no questions | Ingredient in baked goods and baking mixes; fats and oils; frozen dairy desserts and mixes; gelatins, puddings, and fillings; grain products and pastas; gravies and sauces; hard... | Scientific procedures | Enzymotec Ltd. |
| United States | 215 | <i>Actinidia arguta</i> extract | FDA has no questions | Ingredient in a variety of food categories | Scientific procedures | Efficas, Inc. |
| United States | 341 | Quercetin | FDA has no questions; some uses may require a color additive listing | Ingredient in beverages and beverage bases, grain products and pastas, processed fruits and fruit juices, and soft candies at levels up to 500 milligrams per serving | Scientific procedures | Quercegen Pharma LLC |
| United States | 362 | Levocarnitine | At the notifier's request, FDA ceased to evaluate this notice | Ingredient in several food categories, which do not include meat or poultry products | Scientific procedures | Northeast Pharmaceutical Group Co., Ltd. (NEPG) |
| United States | 412 | Chitin-glucan from <i>Aspergillus niger</i> | FDA has no questions | Use in microbial stabilization, removal of contaminants, and/or clarification in alcoholic beverage production at levels between 10 and 500 grams per hectoliter | Scientific procedures | KitoZyme sa |
| United States | 555 | High purity steviol glycosides (minimum purity 95%) consisting primarily of rebaudioside A. | FDA has no questions | For use as a table top sweetener and general purpose non-nutritive sweetener for use in foods other than infant formula and meat and poultry products. | Scientific procedures | Procuctora Alysa SpA |
| United States | 558 | Pectin esterase from <i>Aspergillus tubingensis</i> expressed in <i>Trichoderma reesei</i> | FDA has no questions | For use in fruit and vegetable processing, wine, coffee and flavoring production, and grain treatment at GMP use levels. | Scientific procedures | AB Enzymes GmbH |
| United States | 614 | Chromium polynicotinate | FDA has no questions | For use as an ingredient in enhanced water beverages at a maximum use level of 575 micrograms per liter. | Scientific procedures | Exponent, Inc. |
| United States | 635 | Nicotinamide riboside chloride | FDA has no questions | Source of vitamin B3 in vitamin waters, protein shakes, nutrition bars, gum, chews, and powdered beverages at a maximum level of 0.0057% by weight as consumed. | Scientific procedures | ChromaDex, Inc. |
| United States | 638 | High purity steviol glycosides (minimum purity 97%) consisting primarily of rebaudioside A | FDA has no questions | For use as a table top sweetener and general purpose non-nutritive sweetener for use in foods other than infant formula and meat and poultry products. | Scientific procedures | Hunan Huacheng Biotech Inc. |
| United States | 666 | Chondroitin sulfate sodium | FDA has no questions (in PDF) | Intended for use as an ingredient in beverage and beverage bases, milk and milk products, and chewing gum at levels ranging from 50 to 200 milligrams per serving. | Scientific procedures | Gnosis S.P.A. |
| United States | 700 | <I>Paracoccus carotinifaciens</I> extract containing carotenoids | FDA has no questions; some uses may require a color additive listing (in PDF) | For use as a source of dietary astaxanthin in baked goods and baking mixes, beverages and beverage bases, energy, sports and isotonic drinks, non-milk based meal replacements... | Scientific procedures | JX Nippon Oil & Energy Corporation |
| United States | 716 | Bovine milk osteopontin | At the notifier's request, FDA ceased to evaluate this notice (in PDF) | For use in non-exempt cows milk-based infant formula and cows milk powdered beverages for children 1-3 years of age at levels intended to result in an estimated intake at the 90th... | Scientific procedures | Arla Foods Ingredients Group P/S |
| United States | 738 | Thaumatin | FDA has no questions (in PDF) | For use as a sweetener in wine, beer, and other fermented beverages; jams, jellies, marmalades; potato-based and similar snacks; breakfast cereals; chewing gum (with other... | Scientific procedures | Nomad Bioscience GmbH |
| United States | 744 | Steviol glycosides consisting primarily of rebaudioside M | FDA has no questions (in PDF) | For use as a general-purpose sweetener in foods, excluding meat and poultry products and infant formula, at levels in accordance with current good manufacturing practices. | Scientific procedures | PureCircle Limited |
| United States | 745 | Steviol glycosides consisting primarily of rebaudioside M | FDA has no questions (in PDF) | For use as a general-purpose sweetener in foods, excluding meat and poultry products and infant formula, at levels in accordance with current good manufacturing practices. | Scientific procedures | PureCircle Limited |
| United States | 759 | Steviol glycosides consisting primarily of rebaudioside M produced in <I>Yarrowia lipolytica</I> | FDA has no questions (in PDF) | For use as a flavor and general-purpose sweetener in foods such as beverages, baked goods, confections, and dairy products at levels that do not exceed the amounts reasonably... | Scientific procedures | DSM Food Specialties / DSM Nutritional Products North America |
| United States | 794 | Shiitake, pea, and rice protein fermented with <I>Lentinula edodes</I> | At the notifier's request, FDA ceased to evaluate this notice (in PDF) | For use as an ingredient in nutritional protein bars; meal replacements (non-milk based); plant based, non-meal replacement beverage; ready to mi beverage powder; soy/nut plant... | Scientific procedures | MycoTechnology Inc. |
| United States | 910 | Thaumatin II | FDA has no questions (in PDF) | Intended for use as a sweetener in wine, beer, and other fermented or distilled beverages; jams, jellies, marmalades, etc.; potato-based and similar snacks; breakfast cereals;... | Scientific procedures | Nomad BioScience GmbH |
| United States | 920 | Thaumatin II | FDA has no questions (in PDF) | Intended for use as a flavor modifier at 1-150 ppm in foods generally, excluding infant formula and foods regulated by USDA. | Scientific procedures | Nomad BioScience GmbH |
| United States | 931 | Creatine monohydrate | FDA has no questions (in PDF) | Intended for use as an ingredient in energy drinks, protein bars and powders, milk shakes, meal replacement bars and powders, meat analogs, and dry powdered drink mixes at a level... | Scientific procedures | AlzChem Trostberg GmbH |
SOURCE
Health Canada
Health Canada Status
Health Canada food-additive permissions by functional class and food scope.
| Jurisdiction | Class | Permitted foods | Maximum level | List |
|---|---|---|---|---|
| Canada | Gelling agent | (a)Brawn; Canned (naming the poultry); Headcheese; (Naming the fruit or fruits) jelly with pectin; Meat and meat by-product loaf; Meat binder sold for use in prepared meat or prepared meat by-product in which a gelling... | (a)Good Manufacturing Practice | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Gelling agent | (b)Calorie-reduced margarine | (b)1.0% | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Gelling agent | (c)Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Cold-pack (naming the variety) cheese with (naming the added ingredients); Cream cheese; Cream cheese with (naming the added... | (c)If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Stabilizing agent | (d)Cottage cheese | (d)If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Stabilizing agent | (e)Cream; (Naming the flavour) milk; (Naming the flavour) partly skimmed milk; (Naming the flavour) partly skimmed milk with added milk solids; (Naming the flavour) skim milk; (Naming the flavour) skim milk with added... | (e)Good Manufacturing Practice | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Gelling agent | (f)Cream cheese spread; Cream cheese spread with (naming the added ingredients) | (f)If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of citrate salts, phosphate salts, sodium gluconate or tartrate salts that may be added up to their respective maximum levels of use set out in this list. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Gelling agent | (g)Creamed cottage cheese | (g)If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Emulsifying agent | (g.1) (Naming the flavour) flavour | (g.1) Good Manufacturing Practice | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Stabilizing agent | (h)Ice cream mix | (h)If used singly, the amount not to exceed 5,000 ppm of the ice cream. If used in any combination with other stabilizing agents or microcrystalline cellulose in accordance with paragraph M.8(b) of the *List of Permitted Food Additives with Other Purposes of Use,* the total combined amount not to exceed 5,000 ppm of the ice cream. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Stabilizing agent | (i)Ice milk mix | (i)If used singly, the amount not to exceed 5,000 ppm of the ice milk. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their maximum level of use set out in this list. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Thickening agent | (j)Mustard pickles; Relishes | (j)Good Manufacturing Practice | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Gelling agent | (k)Prepared fish or prepared meat (as defined in section B.21.002 of the *Food and Drug Regulations*) | (k)Good Manufacturing Practice | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Gelling agent | (l)Prepared hams, shoulders, butts, picnics and backs | (l)Good Manufacturing Practice | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Gelling agent | (m)Processed cheese spread; Processed cheese spread with (naming the added ingredients) | (m)If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of citrate salts, lecithin, monoglycerides, mono- and diglycerides, phosphate salts, sodium gluconate or tartrate salts that may be added up to their maximum levels of use set out in this list. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Stabilizing agent | (n)Sherbet | (n)If used singly, the amount not to exceed 7,500 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Gelling agent | (o)Sour cream | (o)If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the amount not to exceed 5,000 ppm. This total combined amount does not include any of monoglycerides, mono- and diglycerides, potassium phosphate, dibasic or sodium phosphate, dibasic that may be added up to their respective maximum levels of use set out in this list. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Emulsifying, gelling, stabilizing or thickening agent | (p)Unstandardized foods | (p)Good Manufacturing Practice | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Emulsifying, stabilizing or thickening agent | (a)Apple and (naming the fruit or fruits) jam; Fig marmalade with pectin; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; (Naming the citrus fruit or fruits) marmalade with... | (a)Good Manufacturing Practice | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Stabilizing agent | (b)Cream; (Naming the flavour) milk; (Naming the flavour) partly skimmed milk; (Naming the flavour) partly skimmed milk with added milk solids; (Naming the flavour) skim milk; (Naming the flavour) skim milk with added... | (b)Good Manufacturing Practice | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Emulsifying, stabilizing or thickening agent | (c)Fig marmalade; (Naming the fruit or fruits) jam; (Naming the fruit or fruits) jelly; Pineapple marmalade | (c)Good Manufacturing Practice. To compensate any deficiency in the natural pectin content of the named fruit. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Emulsifying agent | (c.1) (Naming the flavour) flavour | (c.1) Good Manufacturing Practice | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Emulsifying agent | (d)French dressing; Salad dressing | (d)Good Manufacturing Practice | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Stabilizing or thickening agent | (d.1)Human milk fortifier | (d.1)2,000 ppm in the human milk as consumed, containing the human milk fortifier | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Stabilizing agent | (e)Ice cream mix | (e)If used singly, the amount not to exceed 5,000 ppm of the ice cream. If used in any combination with other stabilizing agents or microcrystalline cellulose in accordance with paragraph M.8(b) of the *List of Permitted Food Additives with Other Purposes of Use*, the total combined amount not to exceed 5,000 ppm of the ice cream. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Stabilizing agent | (f)Ice milk mix | (f)If used singly, the amount not to exceed 5,000 ppm of the ice milk. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their maximum level of use set out in this list. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Stabilizing or thickening agent | (f.1)Infant formula | (f.1)2,000 ppm in the infant formula as consumed | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Thickening agent | (g)Mincemeat; Mustard pickles; Relishes | (g)Good Manufacturing Practice | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Stabilizing agent | (h)Sherbet | (h)If used singly, the amount not to exceed 7,500 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Emulsifying, stabilizing or thickening agent | (i)Sour cream | (i)If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the amount not to exceed 5,000 ppm. This total combined amount does not include any of monoglycerides, mono- and diglycerides, potassium phosphate, dibasic or sodium phosphate, dibasic that may be added up to their respective maximum levels of use set out in this list. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Emulsifying, stabilizing or thickening agent | (j)Unstandardized foods | (j)Good Manufacturing Practice | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
SOURCE
EU Commission
EU Food Contact Materials
EU FCM Substances
EU food-contact material rows and migration-limit fields.
| Jurisdiction | FCM no. | Ref no. | Substance | Use | SML | Regulation |
|---|---|---|---|---|---|---|
| European Union | 28 | 50160 | di-n-octyltin bis(n-alkyl(C10-C16) mercaptoacetate) | additive/PPA | - | Regulation (EU) No 10/2011, Annex I |
| European Union | 29 | 50360 | di-n-octyltin bis(ethyl maleate) | additive/PPA | - | Regulation (EU) No 10/2011, Annex I |
| European Union | 30 | 50560 | di-n-octyltin 1,4-butanediol bis(mercaptoacetate) | additive/PPA | - | Regulation (EU) No 10/2011, Annex I |
| European Union | 31 | 50800 | di-n-octyltin dimaleate, esterified | additive/PPA | - | Regulation (EU) No 10/2011, Annex I |
| European Union | 32 | 50880 | di-n-octyltin dimaleate, polymers (n = 2-4) | additive/PPA | - | Regulation (EU) No 10/2011, Annex I |
| European Union | 33 | 51120 | di-n-octyltin thiobenzoate 2-ethylhexyl mercaptoacetate | additive/PPA | - | Regulation (EU) No 10/2011, Annex I |
| European Union | 66 | 67600 | mono-n-octyltin tris(alkyl(C10-C16) mercaptoacetate) | additive/PPA | - | Regulation (EU) No 10/2011, Annex I |
| European Union | 80 | 81760 | powders, flakes and fibres of brass, bronze, copper, stainless steel, tin, iron and alloys of copper, tin and iron | additive/PPA | - | Regulation (EU) No 10/2011, Annex I |
| European Union | 466 | 50640 | di-n-octyltin dilaurate | additive/PPA | - | Regulation (EU) No 10/2011, Annex I |
| European Union | 546 | 71440 | pectin | additive/PPA | - | Regulation (EU) No 10/2011, Annex I |
| European Union | 547 | 55440 | gelatin | additive/PPA | - | Regulation (EU) No 10/2011, Annex I |
| European Union | 582 | 50240 | di-n-octyltin bis(2-ethylhexyl maleate) | additive/PPA | - | Regulation (EU) No 10/2011, Annex I |
| European Union | 618 | 51040 | di-n-octyltin mercaptoacetate | additive/PPA | - | Regulation (EU) No 10/2011, Annex I |
| European Union | 619 | 50320 | di-n-octyltin bis(2-ethylhexyl mercaptoacetate) | additive/PPA | - | Regulation (EU) No 10/2011, Annex I |
| European Union | 620 | 50720 | di-n-octyltin dimaleate | additive/PPA | - | Regulation (EU) No 10/2011, Annex I |
| European Union | 645 | 67760 | mono-n-octyltin tris(isooctyl mercaptoacetate) | additive/PPA | - | Regulation (EU) No 10/2011, Annex I |
| European Union | 646 | 50480 | di-n-octyltin bis(isooctyl mercaptoacetate) | additive/PPA | - | Regulation (EU) No 10/2011, Annex I |
| European Union | 650 | 49600 | dimethyltin bis(isooctyl mercaptoacetate) | additive/PPA | - | Regulation (EU) No 10/2011, Annex I |
| European Union | 657 | 67680 | mono-n-octyltin tris(2-ethylhexyl mercaptoacetate) | additive/PPA | - | Regulation (EU) No 10/2011, Annex I |
| European Union | 676 | 50400 | di-n-octyltin bis(isooctyl maleate) | additive/PPA | - | Regulation (EU) No 10/2011, Annex I |
| European Union | 695 | 67520 | monomethyltin tris(isooctyl mercaptoacetate) | additive/PPA | - | Regulation (EU) No 10/2011, Annex I |
| European Union | 697 | 67515 | monomethyltin tris(ethylhexyl mercaptoacetate) | additive/PPA | - | Regulation (EU) No 10/2011, Annex I |
| European Union | 698 | 49595 | dimethyltin bis(ethylhexyl mercaptoacetate) | additive/PPA | - | Regulation (EU) No 10/2011, Annex I |
| European Union | 710 | 38700 | bis(2-carbobutoxyethyl)tin-bis(isooctyl mercaptoacetate) | additive/PPA | 18 mg/kg | Regulation (EU) No 10/2011, Annex I |
| European Union | 711 | 42000 | (2-carbobutoxyethyl)tin-tris(isooctyl mercaptoacetate) | additive/PPA | 30 mg/kg | Regulation (EU) No 10/2011, Annex I |
SOURCE
Codex Alimentarius
Codex Pesticide MRLs
Pesticide MRLs
Codex pesticide maximum-residue-limit rows by commodity.
| Jurisdiction | Pesticide | Commodity | MRL | ADI / PTDI | ARfD | Residue definition |
|---|---|---|---|---|---|---|
| Codex | Abamectin | Almond hulls | 0.2 mg/kg | 0–0.001 mg/kg bw -2015 (FAO/WHO) | - | For compliance with the MRL and for dietary risk assessment for plant and animal commodities: Avermectin B1a. The residue is fat-soluble. (FAO/WHO) |
| Codex | Abamectin | Avocado | 0.01 mg/kg | 0–0.001 mg/kg bw -2015 (FAO/WHO) | - | For compliance with the MRL and for dietary risk assessment for plant and animal commodities: Avermectin B1a. The residue is fat-soluble. (FAO/WHO) |
| Codex | Abamectin | Bean (dry) | 0.005 mg/kg | 0–0.001 mg/kg bw -2015 (FAO/WHO) | - | For compliance with the MRL and for dietary risk assessment for plant and animal commodities: Avermectin B1a. The residue is fat-soluble. (FAO/WHO) |
| Codex | Abamectin | Beans with pods (Phaseolus spp.) (immature pods and succulent seeds) | 0.08 mg/kg | 0–0.001 mg/kg bw -2015 (FAO/WHO) | - | For compliance with the MRL and for dietary risk assessment for plant and animal commodities: Avermectin B1a. The residue is fat-soluble. (FAO/WHO) |
| Codex | Abamectin | Cane berries (subgroup) | 0.2 mg/kg | 0–0.001 mg/kg bw -2015 (FAO/WHO) | - | For compliance with the MRL and for dietary risk assessment for plant and animal commodities: Avermectin B1a. The residue is fat-soluble. (FAO/WHO) |
| Codex | Abamectin | Celery | 0.03 mg/kg | 0–0.001 mg/kg bw -2015 (FAO/WHO) | - | For compliance with the MRL and for dietary risk assessment for plant and animal commodities: Avermectin B1a. The residue is fat-soluble. (FAO/WHO) |
| Codex | Abamectin | Cherries (subgroup) | 0.07 mg/kg | 0–0.001 mg/kg bw -2015 (FAO/WHO) | - | For compliance with the MRL and for dietary risk assessment for plant and animal commodities: Avermectin B1a. The residue is fat-soluble. (FAO/WHO) |
| Codex | Abamectin | Chive, dried | 0.08 mg/kg | 0–0.001 mg/kg bw -2015 (FAO/WHO) | - | For compliance with the MRL and for dietary risk assessment for plant and animal commodities: Avermectin B1a. The residue is fat-soluble. (FAO/WHO) |
| Codex | Abamectin | Citrus fruits (group) | 0.02 mg/kg | 0–0.001 mg/kg bw -2015 (FAO/WHO) | - | For compliance with the MRL and for dietary risk assessment for plant and animal commodities: Avermectin B1a. The residue is fat-soluble. (FAO/WHO) |
| Codex | Abamectin | Cotton seed | 0.01 mg/kg | 0–0.001 mg/kg bw -2015 (FAO/WHO) | - | For compliance with the MRL and for dietary risk assessment for plant and animal commodities: Avermectin B1a. The residue is fat-soluble. (FAO/WHO) |
| Codex | Abamectin | Cucumber | 0.03 mg/kg | 0–0.001 mg/kg bw -2015 (FAO/WHO) | - | For compliance with the MRL and for dietary risk assessment for plant and animal commodities: Avermectin B1a. The residue is fat-soluble. (FAO/WHO) |
| Codex | Abamectin | Eggplant | 0.05 mg/kg | 0–0.001 mg/kg bw -2015 (FAO/WHO) | - | For compliance with the MRL and for dietary risk assessment for plant and animal commodities: Avermectin B1a. The residue is fat-soluble. (FAO/WHO) |
| Codex | Abamectin | Garlic | 0.005 mg/kg | 0–0.001 mg/kg bw -2015 (FAO/WHO) | - | For compliance with the MRL and for dietary risk assessment for plant and animal commodities: Avermectin B1a. The residue is fat-soluble. (FAO/WHO) |
| Codex | Abamectin | Gherkin | 0.03 mg/kg | 0–0.001 mg/kg bw -2015 (FAO/WHO) | - | For compliance with the MRL and for dietary risk assessment for plant and animal commodities: Avermectin B1a. The residue is fat-soluble. (FAO/WHO) |
| Codex | Abamectin | Grape juice | 0.05 mg/kg | 0–0.001 mg/kg bw -2015 (FAO/WHO) | - | For compliance with the MRL and for dietary risk assessment for plant and animal commodities: Avermectin B1a. The residue is fat-soluble. (FAO/WHO) |
| Codex | Abamectin | Grape, dried (= Currants, Raisins and Sultanas) | 0.1 mg/kg | 0–0.001 mg/kg bw -2015 (FAO/WHO) | - | For compliance with the MRL and for dietary risk assessment for plant and animal commodities: Avermectin B1a. The residue is fat-soluble. (FAO/WHO) |
| Codex | Abamectin | Grapes | 0.03 mg/kg | 0–0.001 mg/kg bw -2015 (FAO/WHO) | - | For compliance with the MRL and for dietary risk assessment for plant and animal commodities: Avermectin B1a. The residue is fat-soluble. (FAO/WHO) |
| Codex | Abamectin | Green onions (subgroup) | 0.01 mg/kg | 0–0.001 mg/kg bw -2015 (FAO/WHO) | - | For compliance with the MRL and for dietary risk assessment for plant and animal commodities: Avermectin B1a. The residue is fat-soluble. (FAO/WHO) |
| Codex | Abamectin | Herbs | 0.01 mg/kg | 0–0.001 mg/kg bw -2015 (FAO/WHO) | - | For compliance with the MRL and for dietary risk assessment for plant and animal commodities: Avermectin B1a. The residue is fat-soluble. (FAO/WHO) |
| Codex | Abamectin | Hops, dry | 0.15 mg/kg | 0–0.001 mg/kg bw -2015 (FAO/WHO) | - | For compliance with the MRL and for dietary risk assessment for plant and animal commodities: Avermectin B1a. The residue is fat-soluble. (FAO/WHO) |
| Codex | Abamectin | Lettuce, head | 0.15 mg/kg | 0–0.001 mg/kg bw -2015 (FAO/WHO) | - | For compliance with the MRL and for dietary risk assessment for plant and animal commodities: Avermectin B1a. The residue is fat-soluble. (FAO/WHO) |
| Codex | Abamectin | Mango | 0.01 mg/kg | 0–0.001 mg/kg bw -2015 (FAO/WHO) | - | For compliance with the MRL and for dietary risk assessment for plant and animal commodities: Avermectin B1a. The residue is fat-soluble. (FAO/WHO) |
| Codex | Abamectin | Melons (except watermelon) | 0.01 mg/kg | 0–0.001 mg/kg bw -2015 (FAO/WHO) | - | For compliance with the MRL and for dietary risk assessment for plant and animal commodities: Avermectin B1a. The residue is fat-soluble. (FAO/WHO) |
| Codex | Abamectin | Onion, bulb | 0.005 mg/kg | 0–0.001 mg/kg bw -2015 (FAO/WHO) | - | For compliance with the MRL and for dietary risk assessment for plant and animal commodities: Avermectin B1a. The residue is fat-soluble. (FAO/WHO) |
| Codex | Abamectin | Orange oil, edible | 0.1 mg/kg | 0–0.001 mg/kg bw -2015 (FAO/WHO) | - | For compliance with the MRL and for dietary risk assessment for plant and animal commodities: Avermectin B1a. The residue is fat-soluble. (FAO/WHO) |
| Codex | Abamectin | Papaya | 0.01 mg/kg | 0–0.001 mg/kg bw -2015 (FAO/WHO) | - | For compliance with the MRL and for dietary risk assessment for plant and animal commodities: Avermectin B1a. The residue is fat-soluble. (FAO/WHO) |
| Codex | Abamectin | Peaches (including apricots and nectarine) (subgroup) | 0.03 mg/kg | 0–0.001 mg/kg bw -2015 (FAO/WHO) | - | For compliance with the MRL and for dietary risk assessment for plant and animal commodities: Avermectin B1a. The residue is fat-soluble. (FAO/WHO) |
| Codex | Abamectin | Peanut | 0.005 mg/kg | 0–0.001 mg/kg bw -2015 (FAO/WHO) | - | For compliance with the MRL and for dietary risk assessment for plant and animal commodities: Avermectin B1a. The residue is fat-soluble. (FAO/WHO) |
| Codex | Abamectin | Peppers chili | 0.005 mg/kg | 0–0.001 mg/kg bw -2015 (FAO/WHO) | - | For compliance with the MRL and for dietary risk assessment for plant and animal commodities: Avermectin B1a. The residue is fat-soluble. (FAO/WHO) |
| Codex | Abamectin | Peppers chili, dried | 0.5 mg/kg | 0–0.001 mg/kg bw -2015 (FAO/WHO) | - | For compliance with the MRL and for dietary risk assessment for plant and animal commodities: Avermectin B1a. The residue is fat-soluble. (FAO/WHO) |
SOURCE
Codex Alimentarius
Codex Vet Drug MRLs
Veterinary Drug MRLs
Codex veterinary-drug residue limits by species and tissue.
| Jurisdiction | Veterinary drug | Species | Tissue | MRL | ADI | MRL type |
|---|---|---|---|---|---|---|
| Codex | ABAMECTIN | Cattle | Liver | 100 ug/kg | 0–2 µg/kg bw (1997) established for the sum of abamectin and (Z)-8,9 isomer by JMPR (1997) | MRL |
| Codex | ABAMECTIN | Cattle | Kidney | 50 ug/kg | 0–2 µg/kg bw (1997) established for the sum of abamectin and (Z)-8,9 isomer by JMPR (1997) | MRL |
| Codex | ABAMECTIN | Cattle | Fat | 100 ug/kg | 0–2 µg/kg bw (1997) established for the sum of abamectin and (Z)-8,9 isomer by JMPR (1997) | MRL |
| Codex | COLISTIN | Cattle | Muscle | 150 ug/kg | 0–7 µg/kg bw (JECFA66) | MRL |
| Codex | COLISTIN | Cattle | Liver | 150 ug/kg | 0–7 µg/kg bw (JECFA66) | MRL |
| Codex | COLISTIN | Cattle | Kidney | 200 ug/kg | 0–7 µg/kg bw (JECFA66) | MRL |
| Codex | COLISTIN | Cattle | Fat | 150 ug/kg | 0–7 µg/kg bw (JECFA66) | MRL |
| Codex | COLISTIN | Cattle | Milk | 50 ug/kg | 0–7 µg/kg bw (JECFA66) | MRL |
| Codex | COLISTIN | Sheep | Muscle | 150 ug/kg | 0–7 µg/kg bw (JECFA66) | MRL |
| Codex | COLISTIN | Sheep | Liver | 150 ug/kg | 0–7 µg/kg bw (JECFA66) | MRL |
| Codex | COLISTIN | Sheep | Kidney | 200 ug/kg | 0–7 µg/kg bw (JECFA66) | MRL |
| Codex | COLISTIN | Sheep | Fat | 150 ug/kg | 0–7 µg/kg bw (JECFA66) | MRL |
| Codex | COLISTIN | Sheep | Milk | 50 ug/kg | 0–7 µg/kg bw (JECFA66) | MRL |
| Codex | COLISTIN | Goat | Muscle | 150 ug/kg | 0–7 µg/kg bw (JECFA66) | MRL |
| Codex | COLISTIN | Goat | Liver | 150 ug/kg | 0–7 µg/kg bw (JECFA66) | MRL |
| Codex | COLISTIN | Goat | Kidney | 200 ug/kg | 0–7 µg/kg bw (JECFA66) | MRL |
| Codex | COLISTIN | Goat | Fat | 150 ug/kg | 0–7 µg/kg bw (JECFA66) | MRL |
| Codex | COLISTIN | Pig | Muscle | 150 ug/kg | 0–7 µg/kg bw (JECFA66) | MRL |
| Codex | COLISTIN | Pig | Liver | 150 ug/kg | 0–7 µg/kg bw (JECFA66) | MRL |
| Codex | COLISTIN | Pig | Kidney | 200 ug/kg | 0–7 µg/kg bw (JECFA66) | MRL |
| Codex | COLISTIN | Pig | Fat | 150 ug/kg | 0–7 µg/kg bw (JECFA66) | MRL |
| Codex | COLISTIN | Chicken | Muscle | 150 ug/kg | 0–7 µg/kg bw (JECFA66) | MRL |
| Codex | COLISTIN | Chicken | Liver | 150 ug/kg | 0–7 µg/kg bw (JECFA66) | MRL |
| Codex | COLISTIN | Chicken | Kidney | 200 ug/kg | 0–7 µg/kg bw (JECFA66) | MRL |
| Codex | COLISTIN | Chicken | Fat | 150 ug/kg | 0–7 µg/kg bw (JECFA66) | MRL |
| Codex | COLISTIN | Chicken | Eggs | 300 ug/kg | 0–7 µg/kg bw (JECFA66) | MRL |
| Codex | COLISTIN | Turkey | Muscle | 150 ug/kg | 0–7 µg/kg bw (JECFA66) | MRL |
| Codex | COLISTIN | Turkey | Liver | 150 ug/kg | 0–7 µg/kg bw (JECFA66) | MRL |
| Codex | COLISTIN | Turkey | Kidney | 200 ug/kg | 0–7 µg/kg bw (JECFA66) | MRL |
| Codex | COLISTIN | Turkey | Fat | 150 ug/kg | 0–7 µg/kg bw (JECFA66) | MRL |
SOURCE
JECFA
JECFA ADI
JECFA ADI Values
JECFA ADI records and evaluation years.
| Jurisdiction | Chemical name | JECFA no. | CAS | ADI | ADI upper | Function | Evaluation year |
|---|---|---|---|---|---|---|---|
| JECFA | IVERMECTIN | - | 70288-86-7 | 0-0.001 mg/kg bw (1992) | 0.001 | ANTHELMINTHIC_AGENT | 2022 |
| JECFA | ACTINOPLANES MISSOURIENSIS GLUCOSE ISOMERASE | - | - | no_data | - | - | 1985 |
| JECFA | ACTINOSPECTACIN | - | - | no_data | - | - | 1999 |
| JECFA | NOTATIN | - | - | no_data | - | - | 1974 |
| JECFA | NYSTATIN | - | 1400-61-9 | no_data | - | ANTIFUNGAL_AGENT | 1968 |
| JECFA | GLUCOSE ISOMERASE from ACTINOPLANES MISSOURIENSIS (immobilized) | - | - | NOT SPECIFIED | - | ENZYME_PREPARATION | 1985 |
| JECFA | ENZACTIN | - | - | no_data | - | - | 2002 |
| JECFA | ASPERGILLUS NIGER, VAR. PECTINASES | - | - | no_data | - | - | 1989 |
| JECFA | AMYLOSE and AMYLOPECTIN | - | 9004-34-6 (Cellulose, beta-Amylose) | NOT SPECIFIED | - | THICKENER | 1982 |
| JECFA | EPRINOMECTIN | - | - | 0-0.01 mg/kg bw | 0.01 | ANTHELMINTHIC_AGENT | 1999 |
| JECFA | DORAMECTIN | - | - | 0-0.001 mg/kg bw | 0.001 | ANTHELMINTHIC_AGENT | 2004 |
| JECFA | ABAMECTIN | - | 0065195-55-3 | 0-0.001 mg/kg bw | 0.001 | ANTHELMINTHIC_AGENT | 1998 |
| JECFA | CARRAGEENAN (FROM CHONDRUS AND GIGARTINA SPP.) | - | - | no_data | - | - | 2014 |
| JECFA | MONOPALMITIN | - | - | no_data | - | - | 1973 |
| JECFA | ORGANOTIN COMPOUNDS | - | - | no_data | - | METALS | 1978 |
| JECFA | EDIBLE GELATIN | - | 9000-70-8 | NOT LIMITED | - | FOOD_ADDITIVE, EMULSIFIER, GELLING_AGENT, STABILIZER | 1970 |
| JECFA | ASPERGILLUS ALLIACEUS PECTINASE | - | - | no_data | - | - | 1987 |
| JECFA | NIDANTIN | - | - | no_data | - | - | 1995 |
| JECFA | EGLANTINE | - | - | no_data | - | - | 2001 |
| JECFA | PECTINASES from ASPERGILLUS NIGER | - | - | NOT SPECIFIED | - | ENZYME_PREPARATION | 1989 |
| JECFA | GELATIN EDIBLE | - | - | no_data | - | - | 1970 |
| JECFA | SPECTINOMYCIN | - | 1695-77-8 | 0-0.04 mg/kg bw | 0.04 | ANTIMICROBIAL_AGENT | 1999 |
| JECFA | INDIGOTINE | - | 860-22-0 (5,5' ISOMER) | 0-5 mg/kg bw | 5 | COLOUR | 2018 |
| JECFA | INORGANIC TIN SALTS | - | - | no_data | - | METALS | 1978 |
| JECFA | PECTINASE from ASPERGILLUS ALLIACEUS | - | - | NO ADI ALLOCATED | - | ENZYME_PREPARATION | 1987 |
SOURCE
ATSDR
ATSDR MRL
ATSDR MRL Data
ATSDR minimal-risk-level rows by route and duration.
| Jurisdiction | Chemical | Route | Duration | MRL | Critical effect | Status | Year |
|---|---|---|---|---|---|---|---|
| United States | TIN, DIBUTYL-, DICHLORIDE | Oral | Intermediate | 0.005 mg/kg/day | Immuno | Final | 2005 |
| United States | TIN, INORGANIC | Oral | Intermediate | 0.3 mg/kg/day | Hemato | Final | 2005 |
| United States | TIN, TRIBUTYL-, OXIDE | Oral | Intermediate | 0.0003 mg/kg/day | Immuno | Final | 2005 |
| United States | TIN, TRIBUTYL-, OXIDE | Oral | Chronic | 0.0003 mg/kg/day | Immuno | Final | 2005 |
SOURCE
ingredients
ghs classifications
Cross-Reference to Cosmetics / Chemicals / Pharma
Same-CAS public rows from adjacent Roots verticals where available.
SOURCE
Cross-vertical comparison
ingredients | ghs classifications
Cross-Vertical Regulatory Divergence
This substance has different regulatory treatment across food, cosmetics, and industrial use.
SOURCE
FAQPage JSON-LD
public food renderer rows
Frequently Asked Questions
Food-use, safety, ADI, and cross-vertical answers mirrored into FAQPage JSON-LD.
What is Tin used for in food?
Tin appears in food-use rows as: Colour; Gelling agent.
Is Tin safe?
This page does not assign a standalone safety verdict; it renders public regulatory evidence. ADI/reference value: EFSA ADI = 0.0012 mg/kg bw/day. EU status evidence: PUBLISHED. US/FDA evidence: FDA has no questions.
What is the ADI for Tin?
Tin has this ADI/reference value in the food-safety tables: EFSA ADI = 0.0012 mg/kg bw/day. Source: EFSA 2022.
Is Tin also used in cosmetics?
Tin has a same-CAS cosmetics cross-reference: Tin (Sn), EU status prohibited.