RIBOFLAVIN FROM BACILLUS SUBTILIS
General Information
| Chemical Names: | RIBOFLAVIN; 3,10-DIHYDRO-7,8-DIMETHYL-10-[(2S,3S,4R)-2,3,4,5-TETRAHYDROPENTYL]BENZO-[g]PTERIDINE-2,4-DIONE; 7.8-DIMETHYL-10-(1'-D-RIBITYL)ISOALLOXAZINE |
| INS: | 101(iii) |
| Functional Class: |
Food Additives COLOUR NUTRIENT_SUPPLEMENT |
From apps.who.int
Evaluations
| Evaluation year: | 1998 |
| ADI: | 0-0.5 mg/kg bw |
| Comments: | Group ADI with synthetic riboflavin and riboflavin-5'-phosphate |
| Report: | TRS 891-JECFA 51/26 |
| Tox Monograph: | FAS 42-JECFA 51/79 |
| Specification: | COMPENDIUM ADDENDUM 10/FNP 52 Add.10/34 (METALS LIMITS) (2002). R; FAO JECFA Monographs 1 vol.3/247 |
From apps.who.int
GSFA Provisions for RIBOFLAVIN FROM BACILLUS SUBTILIS
| Number | Food Category | Max Level | Notes |
|---|---|---|---|
| 05.2 | Confectionery including hard and soft candy, nougats, etc. other than food categories 05.1, 05.3 and 05.4 |
1,000 mg/kg | Note XS309R |
| 09.2.4.1 | Cooked fish and fish products |
300 mg/kg | Note 95 |
| 08.4 | Edible casings (e.g. sausage casings) |
1,000 mg/kg | Note 16 |
| 09.3.1 | Fish and fish products, including mollusks, crustaceans, and echinoderms, marinated and/or in jelly |
300 mg/kg | Note 16 |
| 09.3.2 | Fish and fish products, including mollusks, crustaceans, and echinoderms, pickled and/or in brine |
300 mg/kg | Note 16 |
| 01.1.4 | Flavoured fluid milk drinks |
300 mg/kg | Note 52 |
| 10.1 | Fresh eggs |
300 mg/kg | Note 4 |
| 09.2.4.3 | Fried fish and fish products, including mollusks, crustaceans, and echinoderms |
300 mg/kg | Note 16 |
| 09.2.2 | Frozen battered fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms |
300 mg/kg | Note XS166,Note 16 |
| 09.2.1 | Frozen fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms |
1,000 mg/kg | Note XS315,Note XS165,Note XS95,Note XS36,Note 95,Note XS292,Note XS92,Note XS312,Note XS191,Note XS190 |
| 09.2.3 | Frozen minced and creamed fish products, including mollusks, crustaceans, and echinoderms |
300 mg/kg | Note 16 |
| 04.1.2.8 | Fruit preparations, including pulp, purees, fruit toppings and coconut milk |
300 mg/kg | Note 182 |
| 09.4 | Fully preserved, including canned or fermented fish and fish products, including mollusks, crustaceans, and echinoderms |
500 mg/kg | Note 95 |
| 06.4.3 | Pre-cooked pastas and noodles and like products |
300 mg/kg | Note 153 |
| 08.3 | Processed comminuted meat, poultry, and game products |
1,000 mg/kg | Note XS89,Note XS88,Note XS98,Note 16 |
| 08.2 | Processed meat, poultry, and game products in whole pieces or cuts |
1,000 mg/kg | Note XS97,Note XS96,Note 16 |
| 09.2.5 | Smoked, dried, fermented, and/or salted fish and fish products, including mollusks, crustaceans, and echinoderms |
300 mg/kg | Note XS311,Note 22 |
| 12.5 | Soups and broths |
200 mg/kg | Note 344 |
| 04.1.1.2 | Surface-treated fresh fruit |
300 mg/kg | Note 4,Note 16 |
| 04.2.1.2 | Surface-treated fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds |
300 mg/kg | Note 4,Note 16 |
| 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 |
300 mg/kg | Note 92 |
From www.fao.org