手機(jī)版
GSFA
食品添加劑法典通用標(biāo)準(zhǔn)(CX/STAN 192-1995)
INS編號
按照食品添加劑法典分類名稱和國際編碼系統(tǒng)（INS）(CAC/GL 36-1989)分配給食品添加劑的編碼。
JECFA
FAO/WHO聯(lián)合食品添加劑專家委員會。近期JECFA會議的概要和結(jié)論及其他相關(guān)信息（如征集下屆會議資料）可查詢 FAO的JECFA網(wǎng)站和 WHO的JECFA網(wǎng)站. JECFA報(bào)告和毒理學(xué)專著可查詢此網(wǎng)站. JECFA質(zhì)量規(guī)格標(biāo)準(zhǔn)可查詢 此網(wǎng)站.
功能類別
指明按照食品添加劑法典分類名稱和國際編碼系統(tǒng)（INS）(CAC/GL 36-1989)決定的一種添加劑的功能用途。功能類別用于標(biāo)簽?zāi)康牟橄M(fèi)者提供信息。N.B.請注意食品添加劑和污染物法典委員會目前正在審議法典“分類名稱和國際編碼系統(tǒng)，以使食典委和JECFA使用的食品添加劑功能作用術(shù)語（類別和技術(shù)功能）協(xié)調(diào)一致，并更新與INS列出的每個食品添加劑相關(guān)的食品添加劑功能類別。預(yù)計(jì)此項(xiàng)工作將使與GSFA中所列的食品添加劑規(guī)定相關(guān)的食品添加劑功能作用得以澄清。
良好生產(chǎn)規(guī)范
食品添加劑法典通用標(biāo)準(zhǔn)的前言第3.3部分對食品添加劑良好生產(chǎn)規(guī)范（GMP）描述如下：
“本標(biāo)準(zhǔn)規(guī)定的所有食品添加劑將在良好生產(chǎn)規(guī)范的條件下使用，包括以下內(nèi)容：
添加到食品中的添加劑的量應(yīng)限制到達(dá)到預(yù)期作用所需的盡可能低的劑量；
在食品生產(chǎn)、加工或包裝中，使用食品添加劑而使其成為食品的組成部分，但食品本身并不受到任何物理或其他技術(shù)的影響，添加劑的用量須盡可能減少至最合理的水平；及
添加劑應(yīng)按作為食品配料的相同方式進(jìn)行加工處理。
表3
為法典GSFA表3中的食品添加劑名單提供了鏈接（即，除非另有規(guī)定，允許按照GMP原則在食品中使用的食品添加劑）。
食品分類
如前言的第5部分“食品分類系統(tǒng)”和法典GSFA的附件B描述的食品類別。
食品分類編碼
每個食品類別（如，“原味乳”）對應(yīng)一個編碼（如，"01.1.1.1"），其反映了法典GSFA食品分類系統(tǒng)的分級結(jié)構(gòu)。
食品添加劑
“無論有無營養(yǎng)價值，其本身通常不作為食品食用，也不作為食品中常見配料的任何物質(zhì)，在食品中添加該物質(zhì)的原因是出于生產(chǎn)、加工、制作、處理、打包、包裝、運(yùn)輸或盛放過程中技術(shù)（包括感官上）原因，或希望它（直接或間接）合理地成為食品的一部分，或其副產(chǎn)品成為食品的一部分，或影響食品的特性。本術(shù)語不包括“污染物”或?yàn)楸３只蛱岣郀I養(yǎng)品質(zhì)所添加的物質(zhì)。”（法典程序手冊，第15版）
食品添加劑同義詞
對具體食品添加劑可使用的替代名稱。
在此數(shù)據(jù)庫中，用星號(*)標(biāo)識。
食品添加劑組
FAO/WHO食品添加劑聯(lián)合專家委員會按組評價的食品添加劑。對于某組食品添加劑的最大使用量適用于該組中所有添加劑的單獨(dú)或聯(lián)合使用。
在數(shù)據(jù)庫中，食品添加劑組用下劃線表示。
食品添加劑規(guī)定
法典GFSA中規(guī)定了食品添加劑的使用條件。這些條件包括：食品添加劑使用通用原則的應(yīng)用（第3部分）、良好生產(chǎn)規(guī)范（第3.3部分）、最大使用量、食品類別及在“注釋”中描述的任何具體規(guī)定。鼓勵使用者在使用數(shù)據(jù)庫時參考此前言。
Food Additive
"Any substance not normally consumed as a food by itself and not normally used as a typical ingredient of the food, whether or not it has nutritive value, the intentional addition of which to food for a technological (including organoleptic) purpose in the manufacture, processing, preparation, treatment, packing, packaging, transport or holding of such food results, or may be reasonably expected to result (directly or indirectly), in it or its by-products becoming a component of or otherwise affecting the characteristics of such foods. The term does not include contaminants or substances added to food for maintaining or improving nutritional qualities." (Codex Procedural Manual, 15th edition).
Food Additive Group
Food additives that have been evaluated by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) as a group. The maximum level of use for a food additive group applies singly or in combination to all members of the group.
In the database, food additive groups are indicated in UPPERCASE.
Food Additive Provision
The conditions of use for a food additive are specified in the Codex GSFA. These include: the application of the General Principles for the Use of Food Additives (Section 3), Good Manufacturing Practices (Section 3.3), the maximum level of use, the food category and any special conditions as described in the "notes". Users are encouraged to consult the Preamble when using the database.
Food Additive Synonym
An alternative name used for a specific food additive.
In the database "synonyms" are identified by an asterisk (*).
Food Category
A class of foods as described in Section 5 "Food Category System" of the Preamble and in Annex B of the Codex GSFA.
Food Category Number
Each food category (e.g., "Milk plain") is associated with a number (e.g., "01.1.1.1") that reflects the hierarchical structure of the Food Category System of the Codex GSFA.
Functional Class
Denotes the functional use of an additive as determined by the Codex Class Names and the International Numbering System (INS) for Food Additives (CAC/GL 36-1989). Functional classes are intended for labelling purposes and to be informative to consumers. N.B. Please note that the Codex Committee on Food Additives and Contaminants is currently reviewing the Codex "Class Name and International Numbering System" to harmonise the food additive functional effect terms (classes and technological function) used by Codex and JECFA and to update the food additive functional classes associated with each food additive listed in the INS. It is expected that this work will result in clarification of the food additive functional effects associated with the food additive provisions listed in the GSFA.
GMP
Good Manufacturing Practices (GMP) for food additives are described in Section 3.3 of the Preamble of the Codex General Standard for Food Additives as follows:
"All food additives subject to the provisions of this Standard shall be used under conditions of good manufacturing practice, which include the following:
the quantity of the additive added to food shall be limited to the lowest possible level necessary to accomplish its desired effect;
the quantity of the additive that becomes a component of food as a result of its use in the manufacturing, processing or packaging of a food and which is not intended to accomplish any physical, or other technical effect in the food itself, is reduced to the extent reasonably possible; and,
the additive is prepared and handled in the same way as a food ingredient.
食品添加劑法典通用標(biāo)準(zhǔn)(CX/STAN 192-1995)
INS編號
按照食品添加劑法典分類名稱和國際編碼系統(tǒng)（INS）(CAC/GL 36-1989)分配給食品添加劑的編碼。
JECFA
FAO/WHO聯(lián)合食品添加劑專家委員會。近期JECFA會議的概要和結(jié)論及其他相關(guān)信息（如征集下屆會議資料）可查詢 FAO的JECFA網(wǎng)站和 WHO的JECFA網(wǎng)站. JECFA報(bào)告和毒理學(xué)專著可查詢此網(wǎng)站. JECFA質(zhì)量規(guī)格標(biāo)準(zhǔn)可查詢 此網(wǎng)站.
功能類別
指明按照食品添加劑法典分類名稱和國際編碼系統(tǒng)（INS）(CAC/GL 36-1989)決定的一種添加劑的功能用途。功能類別用于標(biāo)簽?zāi)康牟橄M(fèi)者提供信息。N.B.請注意食品添加劑和污染物法典委員會目前正在審議法典“分類名稱和國際編碼系統(tǒng)，以使食典委和JECFA使用的食品添加劑功能作用術(shù)語（類別和技術(shù)功能）協(xié)調(diào)一致，并更新與INS列出的每個食品添加劑相關(guān)的食品添加劑功能類別。預(yù)計(jì)此項(xiàng)工作將使與GSFA中所列的食品添加劑規(guī)定相關(guān)的食品添加劑功能作用得以澄清。
良好生產(chǎn)規(guī)范
食品添加劑法典通用標(biāo)準(zhǔn)的前言第3.3部分對食品添加劑良好生產(chǎn)規(guī)范（GMP）描述如下：
“本標(biāo)準(zhǔn)規(guī)定的所有食品添加劑將在良好生產(chǎn)規(guī)范的條件下使用，包括以下內(nèi)容：
添加到食品中的添加劑的量應(yīng)限制到達(dá)到預(yù)期作用所需的盡可能低的劑量；
在食品生產(chǎn)、加工或包裝中，使用食品添加劑而使其成為食品的組成部分，但食品本身并不受到任何物理或其他技術(shù)的影響，添加劑的用量須盡可能減少至最合理的水平；及
添加劑應(yīng)按作為食品配料的相同方式進(jìn)行加工處理。
表3
為法典GSFA表3中的食品添加劑名單提供了鏈接（即，除非另有規(guī)定，允許按照GMP原則在食品中使用的食品添加劑）。
食品分類
如前言的第5部分“食品分類系統(tǒng)”和法典GSFA的附件B描述的食品類別。
食品分類編碼
每個食品類別（如，“原味乳”）對應(yīng)一個編碼（如，"01.1.1.1"），其反映了法典GSFA食品分類系統(tǒng)的分級結(jié)構(gòu)。
食品添加劑
“無論有無營養(yǎng)價值，其本身通常不作為食品食用，也不作為食品中常見配料的任何物質(zhì)，在食品中添加該物質(zhì)的原因是出于生產(chǎn)、加工、制作、處理、打包、包裝、運(yùn)輸或盛放過程中技術(shù)（包括感官上）原因，或希望它（直接或間接）合理地成為食品的一部分，或其副產(chǎn)品成為食品的一部分，或影響食品的特性。本術(shù)語不包括“污染物”或?yàn)楸３只蛱岣郀I養(yǎng)品質(zhì)所添加的物質(zhì)。”（法典程序手冊，第15版）
食品添加劑同義詞
對具體食品添加劑可使用的替代名稱。
在此數(shù)據(jù)庫中，用星號(*)標(biāo)識。
食品添加劑組
FAO/WHO食品添加劑聯(lián)合專家委員會按組評價的食品添加劑。對于某組食品添加劑的最大使用量適用于該組中所有添加劑的單獨(dú)或聯(lián)合使用。
在數(shù)據(jù)庫中，食品添加劑組用下劃線表示。
食品添加劑規(guī)定
法典GFSA中規(guī)定了食品添加劑的使用條件。這些條件包括：食品添加劑使用通用原則的應(yīng)用（第3部分）、良好生產(chǎn)規(guī)范（第3.3部分）、最大使用量、食品類別及在“注釋”中描述的任何具體規(guī)定。鼓勵使用者在使用數(shù)據(jù)庫時參考此前言。
Food Additive
"Any substance not normally consumed as a food by itself and not normally used as a typical ingredient of the food, whether or not it has nutritive value, the intentional addition of which to food for a technological (including organoleptic) purpose in the manufacture, processing, preparation, treatment, packing, packaging, transport or holding of such food results, or may be reasonably expected to result (directly or indirectly), in it or its by-products becoming a component of or otherwise affecting the characteristics of such foods. The term does not include contaminants or substances added to food for maintaining or improving nutritional qualities." (Codex Procedural Manual, 15th edition).
Food Additive Group
Food additives that have been evaluated by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) as a group. The maximum level of use for a food additive group applies singly or in combination to all members of the group.
In the database, food additive groups are indicated in UPPERCASE.
Food Additive Provision
The conditions of use for a food additive are specified in the Codex GSFA. These include: the application of the General Principles for the Use of Food Additives (Section 3), Good Manufacturing Practices (Section 3.3), the maximum level of use, the food category and any special conditions as described in the "notes". Users are encouraged to consult the Preamble when using the database.
Food Additive Synonym
An alternative name used for a specific food additive.
In the database "synonyms" are identified by an asterisk (*).
Food Category
A class of foods as described in Section 5 "Food Category System" of the Preamble and in Annex B of the Codex GSFA.
Food Category Number
Each food category (e.g., "Milk plain") is associated with a number (e.g., "01.1.1.1") that reflects the hierarchical structure of the Food Category System of the Codex GSFA.
Functional Class
Denotes the functional use of an additive as determined by the Codex Class Names and the International Numbering System (INS) for Food Additives (CAC/GL 36-1989). Functional classes are intended for labelling purposes and to be informative to consumers. N.B. Please note that the Codex Committee on Food Additives and Contaminants is currently reviewing the Codex "Class Name and International Numbering System" to harmonise the food additive functional effect terms (classes and technological function) used by Codex and JECFA and to update the food additive functional classes associated with each food additive listed in the INS. It is expected that this work will result in clarification of the food additive functional effects associated with the food additive provisions listed in the GSFA.
GMP
Good Manufacturing Practices (GMP) for food additives are described in Section 3.3 of the Preamble of the Codex General Standard for Food Additives as follows:
"All food additives subject to the provisions of this Standard shall be used under conditions of good manufacturing practice, which include the following:
the quantity of the additive added to food shall be limited to the lowest possible level necessary to accomplish its desired effect;
the quantity of the additive that becomes a component of food as a result of its use in the manufacturing, processing or packaging of a food and which is not intended to accomplish any physical, or other technical effect in the food itself, is reduced to the extent reasonably possible; and,
the additive is prepared and handled in the same way as a food ingredient.
食品添加劑通用標(biāo)準(zhǔn)在線版術(shù)語表
http://www.codexalimentarius.net/gsfaonline/reference/glossary.html?lang=zh