International Numbering System for Food Additives
International Numbering System for Food Additives
TheInternational Numbering System for Food Additives (INS) is a system of codes that is used to identify food additives. It is defined by the Codex Alimentarius Commission, which is a joint body of the Food and Agriculture Organization (FAO) and the World Health Organization (WHO). The INS is designed to provide a standardized way of identifying food additives across different countries and languages.
Overview[edit | edit source]
The INS assigns a unique number to each food additive, which is used internationally to identify the additive in food labeling and regulation. These numbers are often prefixed with the letter "E" in the European Union, where they are known as E numbers. The system is intended to facilitate international trade and ensure that food additives are used safely and appropriately.
Structure of the INS[edit | edit source]
The INS numbers are typically three or four digits long. They are grouped into categories based on the function of the additive, such as:
- 100-199: Colors
- 200-299: Preservatives
- 300-399: Antioxidants, acidity regulators
- 400-499: Thickeners, stabilizers, emulsifiers
- 500-599: Acidity regulators, anti-caking agents
- 600-699: Flavor enhancers
- 700-799: Antibiotics
- 900-999: Miscellaneous
- 1000-1999: Additional chemicals
Purpose and Use[edit | edit source]
The primary purpose of the INS is to provide a clear and consistent way to identify food additives. This helps consumers, manufacturers, and regulators to understand what additives are present in food products. The system also aids in the harmonization of food safety standards across different countries.
Regulation and Safety[edit | edit source]
Food additives are subject to rigorous safety assessments before they are assigned an INS number. The Codex Alimentarius Commission, along with national and regional food safety authorities, evaluates the safety of each additive based on scientific evidence. Only additives that are deemed safe for consumption are given an INS number and approved for use in food products.
Also see[edit | edit source]
| Food safety |
|---|
 |
| Terms |
| Critical factors |
| Bacterial pathogens |
| Viral pathogens |
| Parasitic pathogens |
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