CACGL 36-1989 Class names and the International Nu

CLASSNAMESANDTHEINTERNATIONALNUMBERINGSYSTEMFORFOODADDITIVESCAC/GL36-1989Adoptedin1989.Revision:2008.Amendment:2015.Section3and4“InternationalNumberingSystemforFoodAdditives”areregularlyupdated.CAC/GL36-19892SECTION1-INTRODUCTIONBACKGROUNDTheInternationalNumberingSystemforFoodAdditives(INS)isintendedasaharmonisednamingsystemforfoodadditivesasanalternativetotheuseofthespecificname,whichmaybelengthy.InclusionintheINSdoesnotimplyapprovalbyCodexforuseasfoodadditives.ThelistmayincludethoseadditivesthathavenotbeenevaluatedbytheJointFAO/WHOExpertCommitteeonFoodAdditives(JECFA).TheINSdoesnotincludeflavourings,whichhaveaJECFAnumberasidentifier,chewinggumbases,anddieteticandnutritiveadditives.Enzymeswhichfunctionasfoodadditiveshavebeenincludedinan1100series.EXPLANATORYNOTESONTHELAY-OUTOFTHEINSTheINSinnumericalorder(Section3)issetoutinfourcolumnsgivingtheidentificationnumber,thenameofthefoodadditive,thefunctionalclassesandthetechnologicalpurposes.Theidentificationnumberusuallyconsistsofthreeorfourdigitssuchas100forcurcuminsand1001forcholinesaltsandesters.However,insomeinstancesthenumberisfollowedbyanalphabeticalsuffix,forexample,150aidentifiesCaramelI–plaincarameland150bidentifiesCaramelII-sulfitecaramel.Thealphabeticaldesignationsareincludedinordertofurthercharacterizethedifferentclassesofadditives(e.g.caramelproducedbydifferentprocesses).Underthecolumnlistingthenameofthefoodadditive,someadditivesarefurthersubdividedbynumericalsubscripts.Forexample,curcuminsaresubdividedinto(i)curcuminand(ii)turmeric.Theseidentificationsidentifysub-classes(inthiscaseofcurcumins)whicharecoveredbyseparateCodexspecifications.Thenameofthefoodadditiveissometimesfollowedbyanadditionalnameinparentheses.Theparentheticalnameisoptional,andmaybeused,whennecessary,toindicateanothercommonlyassociatednameorsynonymfortheadditive,forexampleINS235Natamycin(Pimaricin).Notallsynonymsarelisted.Thenameofanadditiveissometimes,afteracomma,followedbyadescriptionoftheadditive,forexampleINS161h(i)Zeaxanthin,synthetic.ThevarioustechnologicalpurposesofthefoodadditivesareincludedintheINSinafourthcolumn.Thepurposeslistedareindicativeratherthanexhaustive.Thetechnologicalpurposesaregroupedundermoredescriptivefunctionalclasstitleswhichareintendedtobemeaningfultoconsumers.ThesearelistedinSection2alongwithsimpledefinitionsofthefunctionperformed.Asinglefoodadditivecanoftenbeusedforarangeoftechnologicalpurposesinafoodanditremainstheresponsibilityofthemanufacturertodeclarethemostdescriptivefunctionalclassinthelistofingredients.InpreparingtheINSinnumericalorder,anefforthasbeenmadetogroupfoodadditiveswithsimilarpurposestogether.However,becauseoftheextensionofthelistanditsopennature,mostofthethreedigitnumbershavealreadybeenallocated.Consequently,thepositioningofafoodadditiveinthelistcannolongerbetakenasanindicationofthepurpose,althoughthiswilloftenbethecase.ThefoodadditivesthathavebeenallocatedanADIbyJECFA,maybefoundat:U://“CodexSpecificationsforFoodAdditives”thatcanbefoundonCodexwebsite:U–TABLEOFFUNCTIONALCLASSES,DEFINITIONSANDTECHNOLOGICALPURPOSESFUNCTIONALCLASSESDEFINITIONTECHNOLOGICALPURPOSE1.AcidityregulatorAfoodadditive,whichcontrolstheacidityoralkalinityofafood.acidityregulator,acid,acidifier,alkali,base,buffer,bufferingagent,pHadjustingagent2.AnticakingagentAfoodadditive,whichreducesthetendencyofcomponentsoffoodtoadheretooneanother.anticakingagent,anti-stickagent,dryingagent,dustingagent3.AntifoamingagentAfoodadditive,whichpreventsorreducesfoaming.antifoamingagent,defoamingagent4.AntioxidantAfoodadditive,whichprolongstheshelf-lifeoffoodsbyprotectingagainstdeteriorationcausedbyoxidation.antioxidant,antioxidantsynergist,antibrowningagent5.BleachingagentAfoodadditive(non-flouruse)usedtodecolourizefood.Bleachingagentsdonotincludepigments.bleachingagent6.BulkingagentAfoodadditive,whichcontributestothebulkofafoodwithoutcontributingsignificantlytoitsavailableenergyvalue.bulkingagent,filler7.CarbonatingagentAfoodadditiveusedtoprovidecarbonationinafood.carbonatingagent8.CarrierAfoodadditiveusedtodissolve,dilute,disperseorotherwisephysicallymodifyafoodadditiveornutrientwithoutalteringitsfunction(andwithoutexertinganytechnologicaleffectitself)inordertofacilitateitshandling,applicationoruseofthefoodadditiveornutrient.carrier,carriersolvent,nutrientcarrier,diluentforotherfoodadditives,encapsulatingagent9.ColourAfoodadditive,whichaddsorrestorescolourinafood.colour,decorativepigment,surfacecolourant10.ColourretentionagentAfoodadditive,whichstabilizes,retainsorintensifiesthecolourofafood.colourretentionagent,colourfixative,colourstabilizer,colouradjunct11.EmulsifierAf