Additives GSO PDF

‫هيئة التقييس لدول مجلس التعاون لدول الخليج العربية‬
STANDARDIZATION ORGANIZATION FOR G.C.C (GSO)
‫ أولي‬:‫مشروع‬
GSO 5/DS…..:2013
‫المواد المضافة المسموح بإستخدامها في المواد الغذائية‬

Additives Permitted for Use In Food Stuffs
Prepared by:
Gulf technical committee for sector standard of food and agricultural products
This document is a draft Gulf Standard circulated for comments, it is therefore,
subject to alteration and modification, and may not be referred it as a Gulf
Standard, until approved by the Board of Directors .
ICS:……….
Forward
GCC Standardization Organization (GSO) is a regional Organization which consists of the

National Standards Bodies of GCC member States. One of GSO main functions is to issue
Gulf Standards/Technical regulations through specialized technical committees (TCs).
GSO through the technical program of committee TC No.:.(5) " Gulf technical committee for
standards of food and agriculture products " has prepared the GSO Standard No. …..…. "
Food Additives ", The Draft Standard has been prepared by ( The Kingdom of Saudi Arabia) .
The draft Standard has been prepared based on relevant ADMO, International and National
foreign Standards and references.
This standard has been approved as a Gulf Standards. Technical Regulation by GSO Board of
Directors in its meeting No. ( ), held on ( ). The approved standard will replace and
supersede the standards No.
1. GSO 19 Permitted Food Additives In Edible Oils And Fats

2. GSO 23 Colouring Matter Used In Food Stuffs.
3. GSO 172 Benzoic Acid, Sodium Benzoate And Potassium Benzoate
Used In Preservation Of Foodstuffs
4. GSO 175 Salts Of Sulphurous Acid Used In Preservation Of Foodstuffs
5. GSO 356 Preservatives Permitted For Use In Food Produets.
6. GSO 357 Antioxidants Permitted For Use In Food Produts.
7. GSO 381 Emulsifiers , Stabeigers And Thickeners Premitted For Use In
Food Staffs.
8. GSO 707 Flavourings Permitted For Use In Foodstuffs
9. GSO 995 Sweeteners Permitted For Use In Food Products
10. GSO 1059 Maximum Limits Of Antioxidants Permitted For Use In Food
Products
11. In addition to all the items related to food additive in all Gulf food
technical regulations and standards, already adopted
Gulf Standard GSO 5/DS…..:2012
Date of GSO Board of Directors' Approval : ../../…. - .../../….(H)

Issuing Status : Technical regulations
Contents
ACESULFAME POTASSIUM. ......................................................................... 7
ACETIC ACID, GLACIAL ............................................................................. 11
ALITAME. ......................................................................................................... 11
*
ALLURA RED AC........................................................................................... 12
ALUMINIUM AMMONIUM SULFATE. ...................................................... 15
ALUMINIUM SILICATE. ............................................................................... 16
AMMONIUM SALTS OF PHOSPHATIDIC ACID..................................... 16
ALPHA-AMYLASE FROM ASPERGILLUS ORYZAE VAR. .................. 16
ANNATTO EXTRACTS, BIXIN-BASED. ..................................................... 16
ASCORBIC ACID, L-....................................................................................... 17
ASCORBYL ESTERS. ..................................................................................... 17
ASPARTAME. ................................................................................................... 19
ASPARTAME-ACESULFAME SALT. .......................................................... 23
AZODICARBONAMIDE. ................................................................................ 25
BEESWAX. ........................................................................................................ 25
BENZOATES..................................................................................................... 26
BENZOYL PEROXIDE. .................................................................................. 30
BRILLIANT BLUE FCF. ................................................................................. 30
BUTYLATED HYDROXYANISOLE. ........................................................... 33
BUTYLATED HYDROXYTOLUENE........................................................... 35
CALCIUM ALUMINIUM SILICATE. .......................................................... 37
CALCIUM ASCORBATE. .............................................................................. 37
CALCIUM CARBONATE. .............................................................................. 38
CALCIUM CHLORIDE................................................................................... 38
CALCIUM HYDROXIDE ............................................................................... 38
CALCIUM PROPIONATE.............................................................................. 38
CALCIUM SILICATE ..................................................................................... 39
CANDELILLA WAX. ...................................................................................... 39
CANTHAXANTHIN. ........................................................................................ 40
CARAMEL III - AMMONIA CARAMEL. ................................................... 40
CARAMEL IV - SULFITE AMMONIA CARAMEL .................................. 44
CARBON DIOXIDE. ........................................................................................ 48

CARMINES ....................................................................................................... 48
CARNAUBA WAX. .......................................................................................... 52
CAROTENES, BETA-, VEGETABLE. .......................................................... 53
CAROTENOIDS. .............................................................................................. 58
CASTOR OIL. ................................................................................................... 63
CHLORINE. ...................................................................................................... 63
CHLORINE DIOXIDE..................................................................................... 64
CHLOROPHYLLS AND CHLOROPHYLLINS, COPPERCOMPLEXES.
............................................................................................................................. 64
CITRIC ACID. .................................................................................................. 67
CYCLODEXTRIN, BETA-. ............................................................................. 68
DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL.
............................................................................................................................. 68
DIMETHYL DICARBONATE........................................................................ 72
ERYTHROSINE. .............................................................................................. 72
ETHYLENE DIAMINE TETRA ACETATES. ............................................. 72
FAST GREEN FCF. .......................................................................................... 74
FERRIC AMMONIUM CITRATE................................................................. 76
FERROCYANIDES. ......................................................................................... 77
FERROUS GLUCONATE. .............................................................................. 77
FERROUS LACTATE. .................................................................................... 77
FORMIC ACID. ................................................................................................ 77
GLUCONO DELTA-LACTONE. ................................................................... 78
GLYCEROL ESTER OF WOOD ROSIN. .................................................... 78
GRAPE SKIN EXTRACT................................................................................ 78
GUAIAC RESIN................................................................................................ 82
HEXAMETHYLENE TETRAMINE.............................................................. 82
HYDROXYBENZOATES, PARA-. ................................................................ 82
HYDROXYPROPYL DISTARCH PHOSPHATE. ....................................... 84
INDIGOTINE (INDIGO CARMINE)............................................................. 84
IRON OXIDES. ................................................................................................. 86
ISOPROPYL CITRATES. ............................................................................... 88
LACTIC ACID, L-, D- and DL-. ..................................................................... 89

LAURIC ARGINATE ETHYL ESTER ......................................................... 89
LYSOZYME. ..................................................................................................... 90
MAGNESIUM CARBONATE. ....................................................................... 90
MAGNESIUM OXIDE. .................................................................................... 91
MAGNESIUM SILICATE, SYNTHETIC. .................................................... 91
MALIC ACID, DL-. .......................................................................................... 91
MICROCRYSTALLINE CELLULOSE (CELLULOSE GEL). ................. 92
MICROCRYSTALLINE WAX. ...................................................................... 92
NATAMYCIN (PIMARICIN). ........................................................................ 92
NEOTAME. ....................................................................................................... 93
NISIN. ................................................................................................................. 96
PECTINS. ........................................................................................................... 97
PHOSPHATES. ................................................................................................. 97
POLYDIMETHYLSILOXANE..................................................................... 102
POLYETHYLENE GLYCOL. ...................................................................... 104
POLYSORBATES. ......................................................................................... 104
POLYVINYLPYRROLIDONE. .................................................................... 107
POTASSIUM CARBONATE. ....................................................................... 108
POTASSIUM CHLORIDE. ........................................................................... 108
POTASSIUM HYDROGEN CARBONATE ................................................ 108
POTASSIUM HYDROXIDE. ........................................................................ 109
POWDERED CELLULOSE. ......................................................................... 109
PROPIONIC ACID. ........................................................................................ 109
PROPYL GALLATE. ..................................................................................... 109
PROPYLENE GLYCOL ESTERS OF FATTY ACIDS. ............................ 111
QUILLAIA EXTRACTS. ............................................................................... 113
RIBOFLAVINS. .............................................................................................. 113
SACCHARINS................................................................................................. 118
SALTS OF MYRISTIC, PALMITIC AND STEARIC ACIDS WITH
AMMONIA, CALCIUM, POTASSIUM AND SODIUM ........................... 122
SHELLAC, BLEACHED. .............................................................................. 122
SILICON DIOXIDE, AMORPHOUS. .......................................................... 123
SODIUM ALUMINOSILICATE. ................................................................. 123

SODIUM ASCORBATE................................................................................. 123
SODIUM CARBONATE. ............................................................................... 124
SODIUM DIHYDROGEN CITRATE. ......................................................... 124
SODIUM HYDROGEN CARBONATE. ...................................................... 124
SODIUM HYDROXIDE................................................................................. 124
SODIUM PROPIONATE. .............................................................................. 125
SODIUM SESQUICARBONATE. ................................................................ 125
SORBATES. ..................................................................................................... 125
STANNOUS CHLORIDE. ............................................................................. 128
STEAROYL LACTYLATES. ........................................................................ 128
STEARYL CITRATE. .................................................................................... 128
STEVIOL GLYCOSIDES. ............................................................................. 129
SUCRALOSE (TRICHLOROGALACTOSUCROSE). ............................. 132
SUCROGLYCERIDES. ................................................................................. 137
SUCROSE ACETATE ISOBUTYRATE. .................................................... 138
SULFITES. ....................................................................................................... 139
*
SUNSET YELLOW FCF.............................................................................. 142
TALC ................................................................................................................ 147
TARTRATES................................................................................................... 147
TERTIARY BUTYLHYDROQUINONE (TBHQ)..................................... 148
THERMALLY OXIDIZED SOYA BEAN OIL INTERACTED WITH
MONO- AND DIGLYCERIDES OF FATTY ACIDS. ............................... 149
THIODIPROPIONATES. .............................................................................. 149
TOCOPHEROLS. ........................................................................................... 150
TRIETHYL CITRATE................................................................................... 150
TRIPOTASSIUM CITRATE. ........................................................................ 151
TRISODIUM CITRATE. ............................................................................... 151
1. SCOPE AND FIELD OF APPLICATION:

This Gulf Standard is concerned with Food additives permitted for use in
food stuffs.
1.1 Food Additives Included In This Standard
Only the food additives listed herein are recognized as suitable for use in
foods in conformance with the provisions of this Standard.1 Only food
additives that have been assigned an Acceptable Daily Intake (ADI) or
determined, on the basis of other criteria, to be safe2 by the Joint
FAO/WHO Expert Committee on Food Additives (JECFA)3 and an
International Numbering System (INS) designation by Codex will be
considered for inclusion in this Standard. The use of additives in
conformance with this standard is considered to be technologically
justified.
1.2 Foods In Which Additives May Be Used

This Standard sets forth the conditions under which food additives may be
used in all foods, whether or not they have previously been standardized
by Codex. The use of additives in foods standardized by Codex is subject
to the conditions of use established by the Codex commodity standards
and this standard. The General Standard for Food Additives (GSFA)
should be the single authoritative reference point for food additives.
Codex commodity committees have the responsibility and expertise to
appraise and justify the technological need for the use of additives in
foods subject to a commodity standard. The information given by the
commodity committees may also be taken into account by the Codex
Committee on Food Additives (CCFA) when considering food additive
provisions in similar non-standardized foods. When a food is not covered
by a commodity committee, CCFA will appraise the technological need.
1
1.3 Foods In Which Additives May Not Be Used

Food categories or individual food items in which the use of food
additives is not acceptable, or where use should be restricted, are defined
by this Standard.
1.4 Maximum Use Levels For Food Additives

The primary objective of establishing maximum use levels for food
additives in various food groups is to ensure that the intake of an additive
from all its uses does not exceed its ADI.
The food additives covered by this Standard and their maximum use levels are
based in part on the food additive provisions of previously established Codex
commodity standards, or upon the request of governments after subjecting the
requested maximum use levels to an appropriate method for verifying the
compatibility of a proposed maximum level with the ADI.
2. COMPLEMENTARY REFERENCES
2.1 GSO 9 Labeling of prepackaged food stuffs.
2.2 GSO 15 Methods of sampling for edible oils and fats.
2.3 GSO 17 Methods of test for permitted additives in edible oils

and fats - part 1
2.4 GSO 22 Methods of test for colouring matter used in

foodstuffs.
2.5 GSO 173 Methods of test for benzoic acid, sodium benzoate and
potassium benzoate used in preservation of foodstuffs.
2.6 GSO 176 Methods of test for salts of sulphurous acid used in
preservation of foodstuffs.
2.7 GSO 654 General Requirements For Prepackaged Foods For

Special Dietary Use
2.8 GSO 795 Methods of test for antioxidants permitted for use un
food products.
2
2.9 GSO 840 Methods for determination of sweeteners permitted for

use in food products - part 1.
2.10 GSO/CAC 107 Labelling of food additives when sold as such.
2.11 GSO ….. Food additives using requirement approved from GSO.
2.12 CAC/GL36/2011 Class Names and the International Numbering System

for Food Additives approved from GSO.
3. .3 DEFINITIONS
3.1 Natural colouring matter
A material extracted, isolated, or otherwise derived with or without
intermediates-from vegetables, animals, minerals or any other sources,
which when added to a foodstuff is capable (alone or through reaction
with another substance) of imparting a distinguishing colour thereto.
3.2 Synthetic colouring matter
A material produced by synthesis of any similar artificial method and
which when added to the foodstuff is capable (alone or through reaction
with another substance) of imparting a distinguishing colour thereto.
3.3 Lake
A salt prepared by reaction of one of the water soluble pigments with the
basic radical aluminium or calcium.
3.4 Natural flavourings
Substances obtained from raw materials (vegetables, animals) in the raw
state or processed by physical, microbiological or enzymatic means.
3.5 Artificial flavourings
Substances obtained synthetically and not chemically identical to
substances present in natural products.
3.6 Flavour enhancer
Substances with little or no odour, the primary purpose of which is to
increase the flavour effect of certain food components.
3.7 Emulsifiers
Substances which, when added to a foodstuff, aid the formation of a
uniform dispersion of two or more immiscible substances.
3
3.8 Stabilizers
Substances which, when added to a foodstuff, aid the maintenance of
auniform dispersion of two or more immiscible substances.
3.9 Thickeners
Substances which, when added to a foodstuff, increase
3.10 Antioxidant
A food additive, which prolongs the shelflife of foods by protecting
against deterioration caused by oxidation.
3.11 Acidity regulator
A food additive, which controls the acidity or alkalinity of a food.
3.12 Anticaking agent
A food additive , which Reduces the tendency of particles of food to
adhere to one another.
3.13 Bulking agent
A food additive a substance, other than air or water, which contributes to
the bulk of a food without contributing significantly to its available
energy value.
3.14 Colour retention agent
A food additive which, Stabilizes, retains or intensifies the colour of a
food.
3.15 Firming agent
A food additive which, makes or keeps tissues of fruit or vegetables firm
and crisp, or interacts with gelling agents to produce or strengthen a gel.
3.16 Flour treatment agent
A food additive, which is added to flour or dough to improve its baking
quality or colour.
3.17 Gelling agent
A food additive, which gives a food texture through formation of a gel.
3.18 Glazing agent
A food additives which, when applied to the external surface of a food,
imparts a shiny appearance or provides a protective coating.
4
3.19 Humectant
A food additive, which prevents food from drying out by counteracting
the effect of an wetting agent atmosphere having a low degree of
humidity.
3.20 Foaming agent
A food additive, which makes it possible to form or maintain a uniform
dispersion of a gaseous phase in a liquid or solid food.
3.21 Raising agent
A food additives or combination of substances which liberate gas and
thereby increase the volume of a dough.
3.22 Carbonating agent

A food additive, which stabilizes, retains or intensifies the colour of a
food.
3.23 Maximum Use Level of an additive

is the highest concentration of the additive determined to be functionally
effective in a food . It is generally expressed as mg additive/kg of
food.
3.24 Food additive
means 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 byproducts 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.
3.25 Acceptable Daily Intake (ADI)
is an estimate by JECFA of the amount of a food additive, expressed on a
body weight basis that can be ingested daily over a lifetime without
appreciable health risk.
3.26 Maximum Use Level of an additive
is the highest concentration of the additive determined to be functionally
effective in a food or food category and agreed to be safe by the Codex
5
Alimentarius Commission. It is generally expressed as mg additive/kg of

food.
3.27 Acceptable Daily Intake "Not Specified" (NS)
is a term applicable to a food substance of very low toxicity for which, on
the basis of the available data (chemical, biochemical, toxicological, and
other), the total dietary intake of the substance, arising from its use at the
levels necessary to achieve the desired effect and from its acceptable.
3.28 Good Manufacturing Practice (Gmp)
All food additives subject to the provisions of this Standard shall be used
under conditions of good manufacturing practice, which include the
following:
a) The quantity of the additive added to food shall be limited to the
lowest possible level necessary to accomplish its desired effect;
b) 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,
c) The additive is of appropriate food grade quality and is prepared and
handled in the same way as a food ingredient.
4 REQUIRMENTS
4.1 FOOD CATEGORY SYSTEM10
4.1.1 The food category system is a tool for assigning food additive uses in this
Standard. The food category system applies to all foodstuffs as mensined
in item (2.12).
4.1.2 The food category system is based on the following principles:

4.1.2.1 The food category system is hierarchical, meaning that when an
additive is recognized for use in a general category, it is
recognized for use in all its sub-categories, unless otherwise stated.
Similarly, when an additive is recognized for use in a sub-category,
its use is recognized in any further sub-categories or individual
foodstuffs mentioned in a sub-category.
6
4.1.2.2 The food category system is based on product descriptors of

foodstuffs as marketed, unless otherwise stated.
4.1.2.3 The food category system takes into consideration the carry-over
principle. By doing so, the food category system does not need to
specifically mention compound foodstuffs (e.g., prepared meals,
such as pizza, because they may contain, pro rata, all the additives
endorsed for use in their components), unless the compound
foodstuff needs an additive that is not endorsed for use in any of its
components.
4.1.2.4 The food category system is used to simplify the reporting of food
additive uses for assembling and constructing this Standard.
4.2 Be adhered to what stated in the food additives permitted for use to
foodstuffs requirements standard approved by GSO, in addition to what
have been mentioned in Tables (1) and (2).
Table 1: Additives Permitted for Use Under Specified Conditions in

CertainFood Categories or Individual Food Items.
ACESULFAME POTASSIUM.
INS 950 Acesulfame potassium Functional Class: Flavour enhancer,
Sweetener.
Food Food Category Max Notes
Cat No Level
01.1.2 Dairy-based drinks, flavoured and/or 350 mg/kg 161 & 188
fermented (e.g., chocolate milk, cocoa,
eggnog, drinking yoghurt, whey based
drinks).
01.3.2 Beverage whiteners. 2000 161 & 188
mg/kg
01.4.4 Cream analogues. 1000 161 & 188
mg/kg
01.5.2 Milk and cream powder analogues. 1000 161 & 188
mg/kg
01.6.5 Cheese analogues. 350 mg/kg 161 & 188
7
01.7 Dairy-based desserts (e.g., pudding, fruit 350 mg/kg 161 & 188
or flavoured yoghurt).
02.3 Fat emulsions mainly of type oil-in- 1000 161 & 188
water, including mixed and/or flavoured mg/kg
products based on fat emulsions.
02.4 Fat-based desserts excluding dairy-based 350 mg/kg 161 & 188
dessert products of food category 01.7.
03.0 Edible ices, including sherbet and sorbet. 800 mg/kg 161 & 188
04.1.2.1 Frozen fruit. 500 mg/kg 161 & 188
04.1.2.2 Dried fruit. 500 mg/kg 161 & 188
04.1.2.3 Fruit in vinegar, oil, or brine. 200 mg/kg 161 & 188
04.1.2.4 Canned or bottled (pasteurized) fruit. 350 mg/kg 161 & 188
04.1.2.5 Jams, jellies, marmelades. 1000 161 & 188
mg/kg
04.1.2.6 Fruit-based spreads (e.g., chutney) 1000 161 & 188
excluding products of food category mg/kg
04.1.2.5.
04.1.2.7 Candied fruit. 500 mg/kg 161 & 188
04.1.2.8 Fruit preparations, including pulp, 500 mg/kg 161 & 188
purees, fruit toppings and coconut milk.
04.1.2.9 Fruit-based desserts, including fruit- 350 mg/kg 161 & 188
flavoured water-based desserts.
04.1.2.1 Fermented fruit products. 350 mg/kg 161 & 188
0
04.1.2.1 Fruit fillings for pastries. 350 mg/kg 161 &188
1
04.1.2.1 Cooked fruit. 500 mg/kg 161 & 188
2
04.2.2.3 Vegetables (including mushrooms and 200 mg/kg 144 & 188
fungi, roots and tubers, pulses and
legumes, and aloe vera), and seaweeds
in vinegar, oil, brine, or soybean sauce.
04.2.2.4 Canned or bottled (pasteurized) or retort 350 mg/kg 161 & 188
pouch vegetables (including mushrooms
and fungi, roots and tubers, pulses and
legumes, and aloe vera), and seaweeds.
04.2.2.5 Vegetable (including mushrooms and 1000 188
fungi, roots and tubers, pulses and mg/kg
legumes, and aloe vera), seaweed, and
nut and seed purees and spreads (e.g.,
8
peanut butter).
04.2.2.6 Vegetable (including mushrooms and 350 mg/kg 161 & 188
nut and seed pulps and preparations
(e.g., vegetable desserts and sauces,
candied vegetables) other than food
category 04.2.2.5.
04.2.2.7 Fermented vegetable (including 1000 188
mushrooms and fungi, roots and tubers, mg/kg
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.
05.1.1 Cocoa mixes (powders) and cocoa 350 mg/kg 97 & 188
mass/cake.
05.1.2 Cocoa mixes (syrups). 350 mg/kg 97, 161 &
188
05.1.3 Cocoa-based spreads, including fillings. 1000 161 & 188
mg/kg
05.1.4 Cocoa and chocolate products. 500 mg/kg 161 & 188
05.1.5 Imitation chocolate, chocolate substitute 500 mg/kg 161 & 188
products.
05.2.1 Hard candy. 500 mg/kg 156, 161 &
188
05.2.2 Soft candy. 1000 157, 161 &
mg/kg 188
05.2.3 Nougats and marzipans. 1000 161 & 188
mg/kg
05.3 Chewing gum. 5000 161 &188
mg/kg
05.4 Decorations (e.g., for fine bakery wares), 500 mg/kg 161 & 188
toppings (non fruit)and sweet sauces.
06.3 Breakfast cereals, including rolled oats 1200 161 & 188
mg/kg
06.5 Cereal and starch based desserts (e.g., 350 mg/kg 161 & 188
rice pudding, tapioca pudding).
07.1 Bread and ordinary bakery wares. 1000 161 & 188
mg/kg
9
07.2 Fine bakery wares (sweet, salty, 1000 165 & 188
savoury) and mixes. mg/kg
09.2 Processed fish and fish products, 200 mg/kg 144 & 188
including mollusks, crustaceans, and
echinoderms.
09.3 Semi-preserved fish and fish products, 200 mg/kg 144 & 188
echinoderms.
09.4 Fully preserved, including canned or 200 mg/kg 144 & 188
fermented fish and fish products,
echinoderms.
10.4 Egg-based desserts (e.g., custard). 350 mg/kg 161 & 188
11.4 Other sugars and syrups (e.g., xylose, 1000 159 & 188
maple syrup, sugar toppings). mg/kg
11.6 Table-top sweeteners, including those GMP 188
containing high intensity sweeteners.
12.2 Herbs, spices, seasonings and 2000 161 & 188
condiments (e.g., seasoning. for instant mg/kg
noodles).
12.3 Vinegars. 2000 161 & 188
mg/kg
12.4 Mustards. 350 mg/kg 188
12.5 Soups and broths. 110 mg/kg 161 & 188
12.6 Sauces and like products. 1000 188
mg/kg
12.7 Salads (e.g., macaroni salad, potato 350 mg/kg 161 & 188
salad) and sandwich spreads excluding
cocoa- and nut-based spreads of food
categories 04.2.2.5 and 05.1.3.
13.3 Dietetic foods intended for special 500 mg/kg 188
medical purposes (excluding products of
food category 13.1).
13.4 Dietetic formulae for slimming purposes 450 mg/kg 188
and weight reduction.
13.5 Dietetic foods (e.g., supplementary 450 mg/kg 188
foods for dietary use)excluding products
of food categories 13.1 - 13.4 and 13.6.
13.6 Food supplements. 2000 188
mg/kg
10
14.1.3. Fruit nectar. 350 mg/kg 188

1
14.1.3.2 Vegetable nectar. 350 mg/kg 161 & 188
14.1.3.3 Concentrates for fruit nectar. 350 mg/kg 127 &188
14.1.3.4 Concentrates for vegetable nectar. 350 mg/kg 127, 161 &
188
14.1.4 Water-based flavoured drinks, including 600 mg/kg 161 & 188
"sport," "energy," or" electrolyte" drinks
and particulated drinks..
14.1.5 Coffee, coffee substitutes, tea, herbal 600 mg/kg 160,161 &
infusions, and other hot cereal and grain 188
beverages, excluding cocoa.
15.0 Ready-to-eat savouries. 350 mg/kg 188
ACETIC ACID, GLACIAL

INS 260 Acetic acid, glacial Functional Class: Acidity regulator,
Preservative.
Food Max
Food Category Notes
Cat No Level
01.6.6 Whey protein cheese. GMP
ALITAME.
Alitame Functional Class: Sweetener INS 956
Food Max
Food Category Notes
Cat No Level
01.1.2 Dairy-based drinks, flavoured and/or 100 161
fermented (e.g., chocolate milk, cocoa, mg/kg
drinks).
01.7 Dairy-based desserts (e.g., pudding, fruit 100 161
or flavoured yoghurt). mg/kg
03.0 Edible ices, including sherbet and sorbet. 100 161
mg/kg
04.1.2.5 Jams, jellies, marmelades. 100 161
mg/kg
05.1.2 Cocoa mixes (syrups). 300 161
11
mg/kg
05.1.3 Cocoa-based spreads, including fillings. 300 161
mg/kg
05.1.4 Cocoa and chocolate products. 300 161
mg/kg
05.1.5 Imitation chocolate, chocolate substitute 300 161
products. mg/kg
05.2 Confectionery including hard and soft 300 161
candy, nougats, etc. other than food mg/kg
categories 05.1, 05.3 and 05.4.
05.3 Chewing gum. 300 161
mg/kg
05.4 Decorations (e.g., for fine bakery wares), 300 161
toppings (non fruit) and sweet sauces. mg/kg
11.4 Other sugars and syrups (e.g., xylose, 200 159
11.6 Table-top sweeteners, including those GMP
12.5 Soups and broths. 40 mg/kg 161
13.5 Dietetic foods (e.g., supplementary foods 300
for dietary use) excluding products of mg/kg
food categories13.1 - 13.4 and 13.6.
14.1.4 Water-based flavoured drinks, including 40 mg/kg 161
"sport," "energy," or "electrolyte" drinks
and particulated drinks.
*
ALLURA RED AC
Allura red AC Functional Class: Colour INS 129
Food Max
Food Category Notes
Cat No Level
drinks).
01.6.2.2 Rind of ripened cheese. 100 mg/kg
01.6.4 Processed cheese. 100 mg/kg 161
01.6.5 Cheese analogues. 100 mg/kg 3
01.7 Dairy-based desserts (e.g., pudding, fruit 300 mg/kg 161
12
02.4 Fat-based desserts excluding dairy-based 300 mg/kg 161
03.0 Edible ices, including sherbet and sorbet. 150 mg/kg
04.1.2.5 Jams, jellies, marmelades. 100 mg/kg 161
04.1.2.7 Candied fruit. 300 mg/kg 161
04.1.2.9 Fruit-based desserts, including fruit- 300 mg/kg 161
04.1.2.1 Fruit fillings for pastries 300 mg/kg 161
1
04.2.2.3 Vegetables (including mushrooms and 300 mg/kg 161
04.2.2.4 Canned or bottled (pasteurized) or retort 200 mg/kg 161
category 04.2.2.5.
05.1.3 Cocoa-based spreads, including fillings. 300 mg/kg 161
05.1.4 Cocoa and chocolate products. 300 mg/kg 183
05.1.5 Imitation chocolate, chocolate substitute 300 mg/kg
products.
05.2 Confectionery including hard and soft 300 mg/kg
candy, nougats, etc. other than food
05.3 Chewing gum. 300 mg/kg
05.4 Decorations (e.g., for fine bakery wares), 300 mg/kg
toppings (non fruit)and sweet sauces.
06.3 Breakfast cereals, including rolled oats. 300 mg/kg
06.5 Cereal and starch based desserts (e.g., 300 mg/kg
13
07.1.2 Crackers, excluding sweet crackers 300 mg/kg 161

07.1.3 Other ordinary bakery products (e.g., 300 mg/kg 161
bagels, pita, English muffins).
07.2 Fine bakery wares (sweet, salty, 300 mg/kg 161
savoury) and mixes.
08.3.2 Heat-treated processed comminuted 25 mg/kg 161
meat, poultry, and game products.
08.4 Edible casings (e.g., sausage casings) 300 mg/kg 16
09.2.1 Frozen fish, fish fillets, and fish 300 mg/kg 95
products, including mollusks,
crustaceans, and echinoderms.
09.2.4.1 Cooked fish and fish products. 300 mg/kg 95
09.2.4.2 Cooked mollusks, crustaceans, and 250 mg/kg
echinoderms.
09.2.5 Smoked, dried, fermented, and/or salted 300 mg/kg 22
fish and fish products, including
mollusks, crustaceans, and echinoderms.
09.3.3 Salmon substitutes, caviar, and other fish 300 mg/kg
roe products.
09.3.4 Semi-preserved fish and fish products, 300 mg/kg
echinoderms (e.g., fish paste), excluding
products of food categories 09.3.1 -
09.3.3.
10.1 Fresh eggs. 100 mg/kg 4
10.4 Egg-based desserts (e.g., custard). 300 mg/kg 161
11.4 Other sugars and syrups (e.g., xylose, 300 mg/kg 161
maple syrup, sugar toppings).
12.2.2 Seasonings and condiments. 300 mg/kg
12.4 Mustards. 300 mg/kg
12.6 Sauces and like products. 300 mg/kg
13.3 Dietetic foods intended for special 50 mg/kg
13.4 Dietetic formulae for slimming purposes 50 mg/kg
13.5 Dietetic foods (e.g., supplementary 300 mg/kg
foods for dietary use) excluding products
14
13.6 Food supplements. 300 mg/kg

15.1 Snacks - potato, cereal, flour or starch 200 mg/kg 161
based (from roots and tubers, pulses and
legumes).
15.2 Processed nuts, including coated nuts 100 /
and nut mixtures (with e.g., dried fruit). kg
*This material may be having a negative effect on activity and concentration in children.(The prior
statement must be written under contents.)
ALUMINIUM AMMONIUM SULFATE.

INS 523 Aluminium ammonium sulfate Functional Class:Firming agent,
Stabilizer.
Food Max
Food Category Notes
Cat No Level
04.2.2.6 Vegetable (including mushrooms and 200 mg/kg 6
category 04.2.2.5.
09.2.4 Cooked and/or fried fish and fish 200 mg/kg 6
10.2 Egg products. 30 mg/kg 6
15
ALUMINIUM SILICATE.
INS 559 Aluminium silicate Functional Class: Anticaking agent.
Food Max
Food Category Notes
Cat No Level
01.8.2 Dried whey and whey products, 10000
excluding whey cheeses. mg/kg
AMMONIUM SALTS OF PHOSPHATIDIC ACID.

INS 442 Ammonium salts of phosphatidic acid Functional Class:
Emulsifier.
Food Max
Food Category Notes
Cat No Level
05.1.1 Cocoa mixes (powders) and cocoa 10000 97
mass/cake. mg/kg
05.1.4 Cocoa and chocolate products. 10000
mg/kg
05.1.5 Imitation chocolate, chocolate substitute 10000
products. mg/kg
ALPHA-AMYLASE FROM ASPERGILLUS ORYZAE VAR.

INS 1100 Alpha-Amylase from Aspergillus oryzae var Functional Class:
Flour treatment agent.
Food Max
Food Category Notes
Cat No Level
06.2 Flours and starches (including soybean GMP
powder).
ANNATTO EXTRACTS, BIXIN-BASED.

INS 160b (i) Annatto extracts, bixin-based Functional Class: Colour.
Food Max
Food Category Notes
Cat No Level
02.2.1 Butter. 20 mg/kg 8
16
ASCORBIC ACID, L-
INS 300 Ascorbic acid, L- Functional Class: Acidity regulator, Antioxidant,
Flour treatment agent.
Food Max
Food Category Notes
Cat No Level
14.1.2.1 Fruit juice. GMP
14.1.2.3 Concentrates for fruit juice. GMP 127
14.1.3.1 Fruit nectar. GMP
14.1.3.3 Concentrates for fruit nectar. GMP 127
ASCORBYL ESTERS.
INS 304 Ascorbyl palmitate Functional Class: Antioxidant.
INS 305 Ascorbyl stearate Functional Class: Antioxidant.
Food Max
Food Category Notes
Cat No Level
01.3.2 Beverage whiteners. 80 mg/g 10
0 1.5.1 Milk powder and cream powder (plain). 500 mg/kg 10
01.5.2 Milk and cream powder analogues. 80 mg/kg 10
01.6.2.1 Ripened cheese, includes rind. 500mg/kg 10
01.7 Dairy-based desserts (e.g., pudding, fruit 500 mg/kg 2
02.1.1 Butter oil, anhydrous milkfat, ghee 500 mg/kg 10
02.1.2 Vegetable oils and fats 500 mg/kg
02.1.3 Fish oil, and other animal fats 500 mg/kg
02.2.2 Fat spreads, dairy fat spreads and 500 mg/kg
blended spreads.
02.3 Fat emulsions mainly of type oil-in- 500 mg/kg
water, including mixed and/or flavoured
02.4 Fat-based desserts excluding dairy-based 80mg/kg
dessert products of food category 01.7
03.0 Edible ices, including sherbet and sorbet. 200 mg/kg 10 & 15
04.1.2.2 Dried fruit. 80 mg/kg 10
17
04.2.2.2 Dried vegetables (including mushrooms 80m g/kg 10

legumes, and aloe vera), seaweeds, and
nuts and seeds.
05.0 Confectionery. 500 mg/kg 10, 15 &
114
06.3 Breakfast cereals, including rolled oats. 200 mg/kg 10
06.4.3 Pre-cooked pastas and noodles and like 20 mg/kg 10
products.
06.5 Cereal and starch based desserts (e.g., 500 mg/kg 2 & 10
07.0 Bakery wares. 1000 10 & 15
mg/kg
08.4 Edible casings (e.g., sausage casings). 5000 10
mg/kg
09.2.1 Frozen fish, fish fillets, and fish 1000 10
products, including mollusks, mg/kg
2..0.0 Frozen battered fish, fish fillets, and fish 1000 10
crustaceans, and echinoderms
10.4 Egg-based desserts (e.g., custard). 500 mg/kg 2 & 10
12.2 Herbs, spices, seasonings and 500 mg/kg 10
condiments (e.g., seasoning for instant
noodles).
12.6.1 Emulsified sauces (e.g., mayonnaise, 500 mg/kg 10 & 15
salad dressing).
12.6.2 Non-emulsified sauces (e.g., ketchup, 500 mg/kg 10
cheese sauce, cream sauce, brown
gravy).
12.6.3 Mixes for sauces and gravies. 200 mg/kg 10
12.6.4 Clear sauces (e.g., fish sauce). 200 mg/kg 10
12.7 Salads (e.g., macaroni salad, potato 200 mg/kg 10
18

13.1.1 Infant formulae. 10 mg/kg 15, 72 &
187
13.1.2 Follow-up formulae. 50 mg/kg 15 & 72
13.1.3 Formulae for special medical purposes 10mg/kg 10, 15 &
for infants. 72
13.2 Complementary foods for infants and 100mg/kg 10 & 15
young children.
foods for dietary use) excluding products
13.6 Food supplements 500 mg/kg 10
14.1.4 Water-based flavoured drinks, including 1000 10 & 15
"
sport,""energy," or "electrolyte" drinks mg/kg
based (from roots and tubers, pulses and
legumes).
15.2 Processed nuts, including coated nuts 200 mg/kg 10
and nut mixtures (with e.g., dried fruit).
ASPARTAME.
INS 951 Aspartame Functional Class: Flavour enhancer, Sweetener
Food Max
Food Category Notes
Cat No Level
01.1.2 Dairy-based drinks, flavoured and/or 600 mg/kg 161&191
fermented (e.g.,chocolate milk, cocoa,
eggnog, drinking yoghurt, wheybased
drinks).
01.3.2 Beverage whiteners 6000 161&191
mg/kg
01.4.4 Cream analogues. 1000 161&191
mg/kg
01.5.2 Milk and cream powder analogues. 2000 161&191
mg/kg
01.6.1 Unripened cheese. 1000 161&191
mg/kg
19
01.6.5 Cheese analogues. 1000 161&191

mg/kg
01.7 Dairy-based desserts (e.g., pudding, fruit 1000 161&191
02.3 Fat emulsions mainly of type oil-in- 1000 161&191
02.4 Fat-based desserts excluding dairy-based 1000 161&191
dessert products of food category 01.7. mg/kg
03.0 Edible ices, including sherbet and sorbet. 1000 161&191
mg/kg
04.1.2.1 Frozen fruit. 2000 161&191
mg/kg
04.1.2.2 Dried fruit. 2000 161&191
mg/kg
04.1.2.3 Fruit in vinegar, oil, or brine. 300
300mg/kg
mg/kg144 161&191
&
04.1.2.4 Canned or bottled (pasteurized) fruit. 1000mg/kg
1000 161 144&191
&
mg/kg
04.1.2.5 Jams, jellies, marmelades. 1000mg/kg
1000 161 161&191
&
mg/kg
04.1.2.6 Fruit-based spreads (e.g., chutney) 1000 161&191
04.1.2.7 Candied fruit. 2000 161&191
mg/kg
04.1.2.8 Fruit preparations, including pulp, 1000 161&191
purees, fruit toppings and coconut milk. mg/kg
04.1.2.9 Fruit-based desserts, including fruit- 1000 161&191
flavoured water-based desserts. mg/kg
04.1.2.1 Fermented fruit products. 1000 161&191
0 mg/kg
04.1.2.1 Fruit fillings for pastries. 1000 161&191
1 mg/kg
04.1.2.1 Cooked fruit. 1000 161&191
2 mg/kg
04.2.2.1 Frozen vegetables (including 1000 161&191
pulses and legumes, and aloe vera),
seaweeds, and nuts and seeds.
04.2.2.2 Dried vegetables (including mushrooms 1000 161&191
20
and fungi, roots and tubers, pulses and mg/kg

nuts and seeds.
04.2.2.3 Vegetables (including mushrooms and 300 mg/kg 144&191
04.2.2.4 Canned or bottled (pasteurized) or retort 1000 161&191
pouch vegetables (including mushrooms mg/kg
04.2.2.5 Vegetable (including mushrooms and 1000 161&191
peanut butter).
04.2.2.6 Vegetable (including mushrooms and 1000 161&191
category 04.2.2.5.
04.2.2.7 Fermented vegetable (including 2500 161&191
06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and
12.9.2.3.
04.2.2.8 Cooked or fried vegetables (including 1000 161&191
pulses and legumes, and aloe vera), and
seaweeds.
05.1.1 Cocoa mixes (powders) and cocoa 3000 97&191
mass/cake. mg/kg
05.1.2 Cocoa mixes (syrups). 1000 161&191
mg/kg
05.1.3 Cocoa-based spreads, including fillings. 3000 161&191
mg/kg
21
05.1.4 Cocoa and chocolate products. 3000 161&191

mg/kg
05.1.5 Imitation chocolate, chocolate substitute 3000 161&191
products. mg/kg
05.2.1 Hard candy. 3000 161&148
mg/kg
05.2.2 Soft candy. 3000 161&148
mg/kg
05.2.3 Nougats and marzipans. 3000 161&191
mg/kg
05.3 Chewing gum. 10000 161&191
mg/kg
05.4 Decorations (e.g., for fine bakery wares), 1000 161&191
toppings (non-fruit) and sweet sauces. mg/kg
06.3 Breakfast cereals, including rolled oats. 1000 161&191
mg/kg
06.5 Cereal and starch based desserts (e.g., 1000 161&191
rice pudding, tapioca pudding). mg/kg
07.1 Bread and ordinary bakery wares. 4000 161 &191
mg/kg
07.2 Fine bakery wares (sweet, salty, 1700 165 &191
09.2 Processed fish and fish products, 300 mg/kg 144 &191
echinoderms.
09.3 Semi-preserved fish and fish products, 300 mg/kg 144 &191
echinoderms.
09.4 Fully preserved, including canned or 300 mg/kg 144 &191
echinoderms.
10.4 Egg-based desserts (e.g., custard). 1000 161 &191
mg/kg
11.4 Other sugars and syrups (e.g., xylose, 3000 159 &191
containing high- intensity sweeteners.
12.2.2 Seasonings and condiments. 2000 161 &191
mg/kg
22
12.3 Vinegars. 3000 161 &191

mg/kg
12.5 Soups and broths. 1200 161 &188
mg/kg
12.6 Sauces and like products. 350 mg/kg 191
12.7 Salads (e.g., macaroni salad, potato 350 mg/kg 161 & 166
13.3 Dietetic foods intended for special 1000 191
medical purposes (excluding products of mg/kg
13.5 Dietetic foods (e.g., supplementary 1000 191
foods for dietary use) excluding products mg/kg
mg/kg
14.1.3.1 Fruit nectar. 600 mg/kg 191
14.1.3.3 Concentrates for fruit nectar. 600 mg/kg 127 & 191
14.1.3.4 Concentrates for vegetable nectar. 600 mg/kg 127 & 161
"
sport,""energy," or "electrolyte" drinks
14.1.5 Coffee, coffee substitutes, tea, herbal 600 mg/kg 160 & 161
infusions, and other hot cereal and grain
15.0 Ready-to-eat savouries. 500 mg/kg 191
ASPARTAME-ACESULFAME SALT.
INS 962 Aspartame-acesulfame salt Functional Class: Sweetener.
Food Max
Food Category Notes
Cat No Level
23
fermented (e.g.,chocolate milk, cocoa,

drinks).
01.7 Dairy-based desserts (e.g., pudding, fruit 350 mg/kg 113 & 161
02.4 Fat-based desserts excluding dairy-based 350 mg/kg 113 & 161
dessert productsof food category 01.7.
04.1.2.4 Canned or bottled (pasteurized) fruit . 350 mg/kg 113 & 161
04.1.2.5 Jams, jellies, marmelades . 1000 119 & 161
mg/kg
category 04.2.2.5.
05.1.5 Imitation chocolate, chocolate substitute 500 mg/kg 113 & 161
product.
09.3 Semi-preserved fish and fish products, 200 mg/kg 113
echinoderms.
09.4 Fully preserved, including canned or 200 mg/kg 113
echinoderms.
foods for dietary use) excluding
24
products of food categories 13.1 - 13.4

and 13.6.
AZODICARBONAMIDE.
INS 927a Azodicarbonamide Functional Class: Flour treatment agent.
Food
Food Category Max Level Notes
Cat No
06.2.1 Flour 45 mg/kg
BEESWAX.
INS 901 Beeswax Functional Class: Emulsifier, Glazing agent.
Food
Cat No
04.1.1.2 Surface-treated fresh fruit. GMP
04.2.1.2 Surface-treated fresh vegetables GMP 79
(including mushrooms and fungi, roots
and tubers, pulses and legumes, and
aloe vera), seaweeds, and nuts and
seeds.
05.1.4 Cocoa and chocolate products . GMP 3
05.1.5 Imitation chocolate, chocolate GMP 3
substitute products .
05.2 Confectionery including hard and soft GMP 3
05.3 Chewing gum . GMP
05.4 Decorations (e.g., for fine bakery GMP
wares), toppings (non fruit) and sweet
sauces.
07.2 Fine bakery wares (sweet, salty, GMP 3
savoury) and mixes .
13.6 Food supplements. GMP 3
14.1.4 Water-based flavoured drinks, 200 mg/kg 131
including "sport," "energy," or
"electrolyte" drinks and particulated
drinks.
14.1.5 Coffee, coffee substitutes, tea, herbal GMP 108
25
infusions, and other hot cereal and

grain beverages, excluding cocoa.
15.0 Ready-to-eat savouries . GMP 3
BENZOATES
INS 210 Benzoic acid Functional Class: Preservative.
INS 211 Sodium benzoate Functional Class: Preservative.
INS 212 Potassium benzoate Functional Class: Preservative.
INS 213 Calcium benzoate Functional Class: Preservative.
Food
Cat No
01.7 Dairy-based desserts (e.g., pudding, 300 mg/kg 13
fruit or flavoured yoghurt).
02.2.2 Fat spreads, dairy fat spreads and 1000 13
blended spreads. mg/kg
02.3 Fat emulsions mainly of type oil-in- 1000 13
water, including mixed and/or mg/kg
flavoured products based on fat
emulsions.
02.4 Fat-based desserts excluding dairy- 1000 13
based dessert products of food category mg/kg
01.7.
04.1.2.3 Fruit in vinegar, oil, or brine. 1000 13
mg/kg
mg/kg
04.1.2.6 Fruit-based spreads (e.g., chutney) 1000 13
04.1.2.5.
04.1.2.7 Candied fruit. 1000 13
mg/kg
04.1.2.8 Fruit preparations, including pulp, 1000 13
purees, fruit toppings and coconut mg/kg
milk.
04.1.2.9 Fruit-based desserts, including fruit 1000 13
04.1.2.1 Fermented fruit products. 1000 13
26
0 mg/kg
04.1.2.1 Fruit fillings for pastries. 1000 13
1 mg/kg
04.1.2.1 Cooked fruit. 1000 13
2 mg/kg
04.2.2.2 Dried vegetables (including 1000 13
04.2.2.3 Vegetables (including mushrooms and 2000 13
peanut butter.
category 04.2.2.5.
06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and
12.9.2.3.
04.2.2.8 Cooked or fried vegetables (including 1000 13
seaweeds.
05.1.3 Cocoa-based spreads, including 1500 13
fillings. mg/kg
05.1.5 Imitation chocolate, chocolate 1500 13
substitute products. mg/kg
27

mg/kg
05.4 Decorations (e.g., for fine bakery 1500 13
wares), toppings (non fruit) and sweet mg/kg
sauces.
06.4.3 Pre-cooked pastas and noodles and like 1000 13
products. mg/kg
06.5 Cereal and starch based desserts (e.g., 1000 13
07.0 Bakery wares. 1000 13
mg/kg
08.2.1.2 Cured (including salted) and dried non- 1000 3 & 13
heat treated processed meat, poultry, mg/kg
and game products in whole pieces or
cuts.
08.3.1.2 Cured (including salted) and dried non- 1000 3 & 13
heat treated processed comminuted mg/kg
09.2.4.2 Cooked mollusks, crustaceans, and 2000 13 & 82
echinoderms. mg/kg
09.2.5 Smoked, dried, fermented, and/or 200 mg/kg 13 & 121
salted fish and fish products, including
mollusks, crustaceans, and
echinoderms.
09.3 Semi-preserved fish and fish products, 2000 13 & 120
including mollusks, crustaceans, and mg/kg
echinoderms.
10.2.1 Liquid egg products. 5000 13
mg/kg
10.4 Egg-based desserts (e.g., custard). 1000 13
mg/kg
11.6 Table-top sweeteners, including those 2000 13
containing high intensity sweeteners. mg/kg
12.2.2 Seasonings and condiments. 1000 13
mg/kg
28
12.3 Vinegars. 1000 13

mg/kg
12.4 Mustards. 1000 13
mg/kg
mg/kg
12.7 Salads (e.g., macaroni salad, potato 1500 mg/kg 3
medical purposes (excluding products mg/kg
of food category 13.1).
13.4 Dietetic formulae for slimming 1500 13
purposes and weight reduction. mg/kg
13.5 Dietetic foods (e.g., supplementary 2000 13
foods for dietary use) excluding mg/kg
and 13.6.
mg/kg
14.1.2.1 Fruit juice. 1000 13, 91 &
mg/kg 122
14.1.2.3 Concentrates for fruit juice. 1000 13, 91, 122
mg/kg &127
14.1.3.1 Fruit nectar. 1000 13, 91 &
mg/kg 122
14.1.3.3 Concentrates for fruit nectar. 1000 13, 91, 122
mg/kg &127
14.1.3.4 Concentrates for vegetable nectar. 600 mg/kg 13
14.1.4 Water-based flavoured drinks, 600 mg/kg 13,
including "sport," "energy," or 301
drinks.
14.1.5 Coffee, coffee substitutes, tea, herbal 1000 13
infusions, and other hot cereal and mg/kg
15.1 Snacks - potato, cereal, flour or starch 1000 13
based (from roots and tubers, pulses mg/kg
29
and legumes).
16.0 Composite foods - foods that could not 1000 13
be placed in categories 01 – 15. mg/kg
BENZOYL PEROXIDE.
INS 928 Benzoyl peroxide Functional Class: Flour treatment agent,
Preservative.
Food
Cat No
01.8.1 Liquid whey and whey products, 100 mg/kg 74
excluding whey cheese.
01.8.2 Dried whey and whey products, 100 mg/kg 147
excluding whey cheese.
06.2.1 Flours. 75 mg/kg
BRILLIANT BLUE FCF.

INS 133 Brilliant blue FCF Functional Class: Colour.
Food
Cat No
01.1.2 Dairy-based drinks, flavoured and/or 150 mg/kg 52
drinks).
01.6.2.2 Rind of ripened cheese . 100 mg/kg
01.6.5 Cheese analogues . 100 mg/kg 3
01.7 Dairy-based desserts (e.g., pudding, 150 mg/kg
02.3 Fat emulsions mainly of type oil-in- 100 mg/kg
water, including mixed and/or
emulsions.
02.4 Fat-based desserts excluding dairy- 150 mg/kg
based dessert products of food category
01.7.
03.0 Edible ices, including sherbet and 150 mg/kg
sorbet .
04.1.2.4 Canned or bottled (pasteurized) fruit . 200 mg/kg 161
04.1.2.5 Jams, jellies, marmelades . 100 mg/kg 161
30
04.1.2.6 Fruit-based spreads (e.g., chutney) 100 mg/kg 161

excluding products of food category
04.1.2.5.
04.1.2.7 Candied fruit 100 mg/kg 161
purees, fruit toppings and coconut
milk.
04.1.2.9 Fruit-based desserts, including fruit- 150 mg/kg
04.1.2.1 Fruit fillings for pastries . 250 mg/kg
1
04.2.2.4 Canned or bottled (pasteurized) or 200 mg/kg 161
retort pouch vegetables (including
mushrooms and fungi, roots and tubers,
seaweeds.
category 04.2.2.5.
04.2.2.7 Fermented vegetable (including 100 mg/kg 92 & 161
06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and
12.9.2.3.
05.1.3 Cocoa-based spreads, including 100 mg/kg 161
fillings.
05.1.4 Cocoa and chocolate products . 100 mg/kg 183
05.1.5 Imitation chocolate, chocolate 100 mg/kg
substitute products.
31

05.3 Chewing gum . 300 mg/kg
05.4 Decorations (e.g., for fine bakery 500 mg/kg
sauces.
07.1 Bread and ordinary bakery wares. 100 mg/kg 161
savoury) and mixes .
08.0 Meat and meat products, including 100 mg/kg 4 & 16
poultry and game .
09.1.1 Fresh fish. 300 mg/kg 4, 16 & 50
09.1.2 Fresh mollusks, crustaceans, and 500 mg/kg 4 & 16
echinoderms .
09.2.1 Frozen fish, fish fillets, and fish 500 mg/kg 95
09.2.2 Frozen battered fish, fish fillets, and 500 mg/kg 16
fish products, including mollusks,
09.2.3 Frozen minced and creamed fish 500 mg/kg 16
09.2.4.1 Cooked fish and fish products . 100 mg/kg 95
echinoderms .
09.2.4.3 Fried fish and fish products, including 500 mg/kg 16
echinoderms.
09.2.5 Smoked, dried, fermented, and/or 100 mg/kg 22
echinoderms.
09.3.1 Fish and fish products, including 500 mg/kg 16
echinoderms, marinated and/or in jelly.
09.3.2 Fish and fish products, including 500 mg/kg 16
32

echinoderms, pickled and/or in brine.
09.3.3 Salmon substitutes, caviar, and other 500 mg/kg
fish roe products .
09.4 Fully preserved, including canned or 500 mg/kg
echinoderms.
10.1 Fresh eggs . GMP
10.4 Egg-based desserts (e.g., custard) . 150 mg/kg
12.2.2 Seasonings and condiments . 100 mg/kg
12.4 Mustards . 100 mg/kg
12.5 Soups and broths . 50 mg/kg
medical purposes (excluding products
13.4 Dietetic formulae for slimming 50 mg/kg
purposes and weight reduction.
13.5 Dietetic foods (e.g., supplementary 300 mg/kg
foods for dietary use) excluding
and 13.6.
14.1.4 Water-based flavoured drinks, 100 mg/kg
including "sport," "energy," or
drinks.
15.1 Snacks - potato, cereal, flour or starch 200 mg/kg
based (from roots and tubers, pulses
and legumes).
15.2 Processed nuts, including coated nuts 100 mg/kg
BUTYLATED HYDROXYANISOLE.
INS 320 Butylated hydroxyanisole (BHA) Functional Class: Antioxidant.
Food
Cat No
33
01.3.2 Beverage whiteners . 100 mg/kg 15 & 195

01.5.1 Milk powder and cream powder 100 mg/kg 15 & 196
(plain).
02.1.1 Butter oil, anhydrous milk fat, ghee. 175 mg/kg 15, 133
&171
02.1.2 Vegetable oils and fats. 200 mg/kg 15 & 130
02.1.3 Fish oil, and other animal fats. 200 mg/kg 15 & 130
02.2.2 Fat spreads, dairy fat spreads and 200 mg/kg 15 & 130
blended spreads .
02.3 Fat emulsions mainly of type oil-in- 200 mg/kg 15 & 130
emulsions.
02.4 Fat-based desserts excluding dairy- 200 mg/kg 15 & 130
01.7.
03.0 Edible ices, including sherbet and 200 mg/kg 15 & 195
sorbet .
04.2.2.2 Dried vegetables (including 200 mg/kg 15, 76 &
mushrooms and fungi, roots and tubers, 196
05.1.4 Cocoa and chocolate products. 200 mg/kg 15, 130
&141
05.2 Confectionery including hard and soft 200 mg/kg 15 & 130
05.3 Chewing gum . 400 mg/kg 130
05.4 Decorations (e.g., for fine bakery 200 mg/kg 15 & 130
sauces.
06.3 Breakfast cereals, including rolled oats. 200 mg/kg 15 & 196
06.4.3 Pre-cooked pastas and noodles and like 200 mg/kg 15 & 130
products .
07.0 Bakery wares . 200 mg/kg 15 & 180
08.2 Processed meat, poultry, and game 200 mg/kg 15 & 130
products in whole pieces or cuts.
08.3 Processed comminuted meat, poultry, 200 mg/kg 15 & 130
and game products.
09.2.1 Frozen fish, fish fillets, and fish 200 mg/kg 15 & 180
34

09.2.2 Frozen battered fish, fish fillets, and 200 mg/kg 15 & 180
echinoderms.
echinoderms.
echinoderms.
12.2 Herbs, spices, seasonings and 200 mg/kg 15 & 130
noodles).
12.6 Sauces and like products. 200 mg/kg 15 & 130
12.8 Yeast and like products . 200 mg/kg 15
13.6 Food supplements. 400 mg/kg 15 & 196
15.1 Snacks - potato, cereal, flour or starch 200 mg/kg 15 & 130
and legumes).
15.2 Processed nuts, including coated nuts 200 mg/kg 15 & 130
BUTYLATED HYDROXYTOLUENE.
INS 321 Butylated hydroxytoluene (BHT) Functional Class: Antioxidant.
Food
Cat No
01.3.2 Beverage whiteners. 100 mg/kg 15 &195
01.5.1 Milk powder and cream powder 200 mg/kg 15 & 196
(plain).
02.1.1 Butter oil, anhydrous milk fat, ghee 75 mg/kg 15, 133
&171
35
02.1.2 Vegetable oils and fats. 200 mg/kg 15 & 130

02.1.3 Fish oil, and other animal fats. 200 mg/kg 15 & 130
02.2.2 Fat spreads, dairy fat spreads and 200 mg/kg 15 & 130
blended spreads.
02.3 Fat emulsions mainly of type oil-in- 200 mg/kg 15 & 130
emulsions.
02.4 Fat-based desserts excluding dairy- 200 mg/kg 15 & 130
01.7.
03.0 Edible ices, including sherbet and 100 mg/kg 15 & 195
sorbet .
04.2.2.2 Dried vegetables (including 200 mg/kg 15, 76 &
mushrooms and fungi, roots and tubers, 196
05.1.4 Cocoa and chocolate products. 200 mg/kg 15, 130
&141
05.1.5 Imitation chocolate, chocolate 200 mg/kg 15 & 197
substitute products .
05.2 Confectionery including hard and soft 200 mg/kg 15 & 130
05.3 Chewing gum. 400 mg/kg 130
05.4 Decorations (e.g., for fine bakery 200 mg/kg 15 & 130
sauces.
06.3 Breakfast cereals, including rolled oats 100 mg/kg 15 & 196
.
06.4.3 Pre-cooked pastas and noodles and like 200 mg/kg 15 & 130
products.
07.0 Bakery wares. 200 mg/kg 15 & 180
08.2 Processed meat, poultry, and game 100 mg/kg 15, 130
products in whole pieces or cuts. ,&167
08.3 Processed comminuted meat, poultry, 100 mg/kg 15, 130
and game products. &162
09.2.1 Frozen fish, fish fillets, and fish 200 mg/kg 15 & 180
36
09.2.2 Frozen battered fish, fish fillets, and 200 mg/kg 15 & 180
echinoderms.
echinoderms.
echinoderms.
12.2 Herbs, spices, seasonings and 200 mg/kg 15 & 130
noodles).
12.6 Sauces and like products. 100 mg/kg 15 & 130
13.6 Food supplements. 400 mg/kg 15 & 196
15.0 Ready-to-eat savouries. 200 mg/kg 15 & 130
CALCIUM ALUMINIUM SILICATE.

INS 556 Calcium aluminium silicate Functional Class: Anticaking agent.
Food
Cat No
11.1.2 Powdered sugar, powdered dextrose. 15000 56
mg/kg
CALCIUM ASCORBATE.
INS 302 Calcium ascorbate Functional Class: Antioxidant.
Food
Cat No
14.1.2.1 Fruit juice. GMP
37

CALCIUM CARBONATE.
INS 170(i) Calcium carbonate Functional Class: Acidity regulator, Anticaking
agent, Stabilizer.
Food
Cat No
12.1.1 Salt. GMP
CALCIUM CHLORIDE.
INS 509 Calcium chloride Functional Class: Firming agent, Stabilizer,
Thickener.
Food
Cat No
01.8.2 Dried whey and whey products, GMP
excluding whey cheeses.
CALCIUM HYDROXIDE
INS 526 Calcium hydroxide Functional Class: Acidity regulator, Firming
agent.
Food Max
Food Category Notes
Cat No Level
02.2.1 Butter. GMP
CALCIUM PROPIONATE.
INS 282 Calcium propionate Functional Class: Preservative.
Food Max
Food Category Notes
Cat No Level
01.6.6 Whey protein cheese. 3000 70
mg/kg
38
CALCIUM SILICATE
INS 552 Calcium silicate Functional Class: Anticaking agent.
Food Max
Food Category Notes
Cat No Level
11.1.2 Powdered sugar, powdered dextrose. 15000
mg/kg
12.1. 1 Salt. GMP
CANDELILLA WAX.
INS 902 Candelilla wax Functional Class: Emulsifier, Glazing agent.
Food Max
Food Category Notes
Cat No Level
04.2.1.2 Surface-treated fresh vegetables (including GMP 79
pulses and legumes, and aloevera),
05.1.4 Cocoa and chocolate products. GMP 3
05.1.5 Imitation chocolate, chocolate substitute GMP 3
products.
05.3 Chewing gum. GMP
05.4 Decorations (e.g., for fine bakery wares), GMP
toppings (non fruit) and sweet sauces.
07.2 Fine bakery wares (sweet, salty, savoury) GMP 3
and mixes.
14.1.4 Water-based flavoured drinks, including 200 131
"sport," "energy," or "electrolyte" drinks mg/kg
39
15.0 Ready-to-eat savouries. GMP 3
CANTHAXANTHIN.
INS 161g Canthaxanthin Functional Class: Color
Food Max
Food Category Notes
Cat No Level
08.4 Edible casings (e.g., sausage casings) 30 ppm
CARAMEL III - AMMONIA CARAMEL.

INS 150c Caramel iii - ammonia caramel Functional Class :Color
Food Max
Food Category Notes
Cat No Level
eggnog, drinking yoghurt, whey-based
drinks).
01.3.2 Beverage whiteners. 1000
mg/kg
01.4.4 Cream analogues. 5000
mg/kg
01.5.2 Milk and cream powder analogues. 5000
mg/kg
01.6.2.2 Rind of ripened cheese. 50000
mg/kg
01.6.4.2 Flavoured processed cheese, including 50000
containing fruit, vegetables, meat, etc. mg/kg
01.6.5 Cheese analogues. 50000
mg/kg
01.7 Dairy-based desserts (e.g., pudding, fruit 2000
02.2.2 Fat spreads, dairy fat spreads and blended 500
spreads. mg/kg
02.3 Fat emulsions mainly of type oil-in-water, 20000
including mixed and/or flavoured products mg/kg
based on fat emulsions.
02.4 Fat-based desserts excluding dairy-based 20000
03.0 Edible ices, including sherbet and sorbet. 1000
40
mg/kg
mg/kg
04.1.2.4 Canned or bottled (pasteurized) fruit. 200
mg/kg
04.1.2.5 Jams, jellies, marmelades. 200
mg/kg
04.1.2.6 Fruit-based spreads (e.g., chutney) 500
04.1.2.5.
04.1.2.7 Candied fruit. 200
mg/kg
04.1.2.8 Fruit preparations, including pulp, purees, 7500 187
fruit toppings and coconut milk. mg/kg
04.1.2.9 Fruit-based desserts, including fruit- 200
04.1.2.1 Fruit fillings for pastries. 7500
1 mg/kg
04.2.2.2 Dried vegetables (including mushrooms 50000 76 &161
nuts and seeds.
04.2.2.3 Vegetables (including mushrooms and 500
legumes, and aloe vera), and seaweeds in
vinegar, oil, brine, or soybean sauce.
04.2.2.4 Canned or bottled (pasteurized) or retort 50000 161
04.2.2.5 Vegetable (including mushrooms and 50000
legumes, and aloe vera), seaweed, and nut
and seed purees and spreads (e.g., peanut
butter).
and seed pulps and preparations (e.g.,
vegetable desserts and sauces, candied
41
vegetables) other than food category

04.2.2.5.
06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and
12.9.2.3.
seaweeds.
05.1.2 Cocoa mixes (syrups). 50000
mg/kg
05.1.3 Cocoa-based spreads, including fillings. GMP
mg/kg
products. mg/kg
05.2 Confectionery including hard and soft GMP
05.3 Chewing gum. 20000
mg/kg
toppings (non-fruit) and sweet sauces.
06.3 Breakfast cereals, including rolled oats. 50000 189
mg/kg
06.4.3 Pre-cooked pastas and noodles and like 50000 153 & 173
products. mg/kg
06.5 Cereal and starch based desserts (e.g., rice 50000
pudding, tapioca pudding). mg/kg
06.6 Batters (e.g., for breading or batters for 50000
fish or poultry). mg/kg
06.7 Pre-cooked or processed rice products, 50000
including rice cakes (Oriental type only). mg/kg
06.8.1 Soybean-based beverages. 1500
mg/kg
06.8.8 Other soybean protein products. 20000
42
mg/kg
07.1.2 Crackers, excluding sweet crackers. 50000 161
mg/kg
07.1.3 Other ordinary bakery products (e.g., 50000 161
bagels, pita, English muffins). mg/kg
07.1.4 Bread-type products, including bread 50000 161
stuffing and bread crumbs. mg/kg
07.1.5 Steamed breads and buns. 50000 161
mg/kg
07.1.6 Mixes for bread and ordinary bakery 50000 161
wares. mg/kg
07.2 Fine bakery wares (sweet, salty, savoury) 50000 16
and mixes. mg/kg
08.0 Meat and meat products, including poultry GMP 3, 4 & 16
and game.
09.1 Fresh fish and fish products, including 30000 4 & 16
mollusks, crustaceans, and echinoderms. mg/kg
09.2 Processed fish and fish products, including 30000
09.3 Semi-preserved fish and fish products, 30000 95
echinoderms.
09.4 Fully preserved, including canned or 500 50
fermented fish and fish products, including mg/kg
10.1 Fresh eggs. 20000 4
mg/kg
10.3 Preserved eggs, including alkaline, salted, 20000 4
and canned eggs. mg/kg
10.4 Egg-based desserts (e.g., custard). 20000
mg/kg
12.2.2 Seasonings and condiments. 50000
mg/kg
12.3 Vinegars. 1000 78
mg/kg
12.4 Mustards. 50000
mg/kg
12.5 Soups and broths. 25000
43
mg/kg
12.6 Sauces and like products. 50000
mg/kg
12.7 Salads (e.g., macaroni salad, potato salad) GMP
and sandwich spreads excluding cocoa-
and nut-based spreads of food categories
04.2.2.5 and 05.1.3.
12.9.2.1 Fermented soybean sauce. 20000 207
mg/kg
12.9.2.2 Non-fermented soybean sauce. 1500
mg/kg
12.9.2.3 Other soybean sauces. 20000
mg/kg
13.3 Dietetic foods intended for special medical 20000
purposes (excluding products of food mg/kg
category 13.1).
13.4 Dietetic formulae for slimming purposes 20000
and weight reduction. mg/kg
for dietary use) excluding products of food mg/kg
categories 13.1 - 13.4 and 13.6.
13.6 Food supplements. 20000
mg/kg
14.1.5 Coffee, coffee substitutes, tea, herbal 10000 160 & 7
infusions, and other hot cereal and grain mg/kg
15.0 Ready-to-eat savouries. 10000
mg/kg
16.0 Composite foods - foods that could not be 1000
placed in categories 01 – 15. mg/kg
CARAMEL IV - SULFITE AMMONIA CARAMEL

INS 150d Caramel iv - sulfite ammonia caramel Functional Class: Colour.
Food Max
Food Category Notes
Cat No Level
44

eggnog, drinking yoghurt, wheybased
drinks).
01.2.1 Fermented milks (plain). 150 12
mg/kg
01.2.2 Renneted milk (plain). GMP
mg/kg
mg/kg
mg/kg
01.6.1 Unripened cheese. 50000 201
mg/kg
01.6.2. Ripened cheese, includes rind. 50000 201
1 mg/kg
01.6.2. Rind of ripened cheese. 50000
2 mg/kg
01.6.4. Flavoured processed cheese, including 50000
2 containing fruit, vegetables, meat, etc. mg/kg
01.6.5 Cheese analogues. 50000 201
mg/kg
01.7 Dairy-based desserts (e.g., pudding, fruit or 2000
flavoured yoghurt). mg/kg
02.2.2 Fat spreads, dairy fat spreads and blended 500 214
spreads. mg/kg
mg/kg
04.1.2. Fruit in vinegar, oil, or brine. 7500
3 mg/kg
04.1.2. Canned or bottled (pasteurized) fruit. 7500
4 mg/kg
04.1.2. Jams, jellies, marmelades. 1500
5 mg/kg
04.1.2. Fruit-based spreads (e.g., chutney) 500
6 excluding products of food category mg/kg
04.1.2.5.
04.1.2. Candied fruit. 7500
45
7 mg/kg
04.1.2. Fruit preparations, including pulp, purees, 7500 182
8 fruit toppings and coconut milk. mg/kg
04.1.2. Fruit-based desserts, including fruit- 7500
9 flavoured water-based desserts. mg/kg
04.1.2. Fruit fillings for pastries. 7500
11 mg/kg
04.2.2 Processed vegetables (including 50000 92 & 161
mushrooms and fungi, roots and tubers, mg/k
05.1.3 Cocoa-based spreads, including fillings. GMP
05.2 Confectionery including hard and soft GMP
mg/kg
toppings (non-fruit) and sweet sauces.
06.3 Breakfast cereals, including rolled oats. 2500
mg/kg
06.4.2 ried pastas and noodles and like products. 50000 211
mg/kg
products. mg/kg
06.6 Batters (e.g., for breading or batters for fish 2500
or poultry). mg/kg
06.7 Pre-cooked or processed rice products, 2500
including rice cakes (Oriental type only) mg/kg
06.8.8 Other soybean protein products. 20000
mg/kg
mg/kg
07.2 Fine bakery wares (sweet, salty, savoury) 1200
and mixes mg/kg
08.0 Meat and meat products, including poultry GMP 3, 4 & 16
46
and game.
09.2 Processed fish and fish products, including 30000 95
echinoderms.
10.1 Fresh eggs. 20000 4
mg/kg
10.2 Egg products. 20000 161
mg/kg
10.3 Preserved eggs, including alkaline, salted, 20000
and canned eggs. mg/kg
mg/kg
containing high-intensity sweeteners. mg/kg
12.2 Herbs, spices, seasonings and condiments 10000
(e.g., seasoning for instant noodles). mg/kg
12.3 Vinegars. 50000
mg/kg
mg/kg
12.5 Soups and broths. 25000 212
mg/kg
mg/kg
12.7 Salads (e.g., macaroni salad, potato salad) 50000
and sandwich spreads excluding cocoa- and mg/kg
nut-based spreads of food categories
04.2.2.5 and 05.1.3.
12.9.2. Fermented soybean sauce. 60000
1 mg/kg
category 13.1).
47

mg/kg
14.1.4 Water-based flavoured drinks, including 50000
mg/kg
16.0 Composite foods - foods that could not be 1000
placed in categories 01 – 15. mg/kg
CARBON DIOXIDE.
INS 290 carbon dioxide Functional Class: Carbonating agent, Packaging
gas, Preservative, propellant.
Food Max
Food Category Notes
Cat No Level
14.1.2.1 Fruit juice. GMP 69
14.1.2.3 Concentrates for fruit juice. GMP 69 & 127
14.1.3.1 Fruit nectar. GMP 69
14.1.3.3 Concentrates for fruit nectar. GMP 69 & 127
CARMINES
INS 120 Carmines Functional Class: Colour.
Food
Cat No
drinks).
01.6.2.1 Ripened cheese, includes rind. 125 mg/kg
01.6.4.2 Flavoured processed cheese, including 100 mg/kg
48
containing fruit, vegetables, meat, etc.

01.7 Dairy-based desserts (e.g., pudding, fruit or 150 mg/kg
flavoured yoghurt).
02.2.2 Fat spreads, dairy fat spreads and blended 500 mg/kg 161 &
spreads. 178
02.3 Fat emulsions mainly of type oil-in-water, 500 mg/kg 161 &
including mixedand/or flavoured products 178
02.4 Fat-based desserts excluding dairy-based 150 mg/kg
04.1.1.2 Surface-treated fresh fruit. 500 mg/kg 4 & 16
04.1.2.4 Canned or bottled (pasteurized) fruit. 200 mg/kg
04.1.2.5 Jams, jellies, marmelades. 200 mg/kg
04.1.2.6 Fruit-based spreads (e.g., chutney) 500 mg/kg
04.1.2.5.
04.1.2.7 Candied fruit. 200 mg/kg
04.1.2.8 Fruit preparations, including pulp, purees, 500 mg/kg 182
fruit toppings and coconut milk.
04.1.2.1 Fruit fillings for pastries. 300 mg/kg
1
04.2.1.2 Surface-treated fresh vegetables (including 500 mg/kg 4 & 16
04.2.2.3 Vegetables (including mushrooms and 500 mg/kg 161 &
fungi, roots and tubers, pulses and legumes, 178
and aloe vera), and seaweeds in vinegar,
oil, brine, or soybean sauce.
04.2.2.5 Vegetable (including mushrooms and 100 mg/kg
fungi, roots and tubers, pulses and legumes,
and aloe vera), seaweed, and nut and seed
purees and spreads (e.g., peanut butter).
and aloe vera), seaweed, and nut and seed
49
pulps and preparations (e.g., vegetable

desserts and sauces, candied vegetables)
other than food category 04.2.2.5.
05.1.2 Cocoa mixes (syrups). 300 mg/kg
products.
categories 05.1, 05.3 and 05.4
toppings (non fruit) and sweet sauces
06.4.3 Pre-cooked pastas and noodles and like 100 mg/kg 153 &
products. 178
06.5 Cereal and starch based desserts (e.g., rice 150 mg/kg
pudding ,tapioca pudding)
06.6 Batters (e.g., for breading or batters for fish 500 mg/kg
or poultry).
06.8.1 Soybean-based beverages. 100 mg/kg 178
07.1.2 Crackers, excluding sweet crackers 200 mg/kg 178
07.1.4 Bread-type products, including bread 500 mg/kg 178
stuffing and bread crumbs.
07.2 Fine bakery wares (sweet, salty, savoury) 200 mg/kg
and mixes.
08.1.1 Fresh meat, poultry, and game, whole 500 mg/kg 4 & 16
pieces or cuts.
08.1.2 Fresh meat, poultry, and game, 100 mg/kg 4, 16 &
comminuted. 117
08.2 Processed meat, poultry, and game 500 mg/kg 16
08.3.1.1 Cured (including salted) non-heat treated 200 mg/kg
processed comminuted meat, poultry, and
game products.
08.3.1.2 Cured (including salted) and dried non-heat 100 mg/kg
treated processed comminuted meat,
poultry, and game products
08.3.1.3 Fermented non-heat treated processed 100 mg/kg
comminuted meat, poultry, and game
products.
50
08.3.2 Heat-treated processed comminuted meat, 100 mg/kg

poultry, and game products.
08.3.3 Frozen processed comminuted meat, 500 mg/kg 16
08.4 Edible casings (e.g., sausage casings). 500 mg/kg 16
09.1.1 Fresh fish. 300 mg/kg 4, 16 &
50
09.1.2 Fresh mollusks, crustaceans, and 500 mg/kg 4 & 16
echinoderms.
09.2.1 Frozen fish, fish fillets, and fish products, 100 mg/kg 95 &
including mollusks, crustaceans, and 178
echinoderms.
09.2.2 Frozen battered fish, fish fillets, and fish 500 mg/kg 16, 95 &
products, including mollusks, crustaceans, 178
and echinoderms
09.2.3 Frozen minced and creamed fish products, 500 mg/kg 16
echinoderms.
09.2.4.1 Cooked fish and fish products. 500 mg/kg
echinoderms.
09.2.4.3 Fried fish and fish products, including 500 mg/kg 16, 95 &
mollusks, crustaceans, and echinoderms. 178
09.2.5 Smoked, dried, fermented, and/or salted 300 mg/kg 22
fish and fish products, including mollusks,
09.3.1 Fish and fish products, including mollusks, 500 mg/kg 16
crustaceans, and echinoderms, marinated
and/or in jelly.
crustaceans, and echinoderms, pickled
and/or in brine.
roe products.
09.3.4 Semi-preserved fish and fish products, 100 mg/kg
products of food categories 09.3.1 - 09.3.3.
fermented fish and fish products, including
51

10.1 Fresh eggs. GMP 4
10.4 Egg-based desserts (e.g., custard). 150 mg/kg
12.5 Soups and broths. 50 mg/kg
13.3 Dietetic foods intended for special medical 50 mg/kg
purposes (excluding products of food
category 13.1).
13.5 Dietetic foods (e.g., supplementary foods 300 mg/kg
for dietary use) excluding products of food
15.1 Snacks - potato, cereal, flour or starch 200 mg/kg
based (from root sand tubers, pulses and
legumes).
15.2 Processed nuts, including coated nuts and 100 mg/kg
nut mixtures (with e.g., dried fruit).
15.3 Snacks - fish based. 200 mg/kg 178
CARNAUBA WAX.
INS 903 Carnauba wax Functional Class: Acidity regulator, Bulking agent,
Carrier, Glazing agent.
Food Max
Food Category Notes
Cat No Level
04.1.1.2 Surface-treated fresh fruit. 400
mg/kg
04.1.2 Processed fruit. 400
mg/kg
04.2.1.2 Surface-treated fresh vegetables (including 400 79
52

mg/kg
products. mg/kg
mg/kg
05.4 Decorations (e.g., for fine bakery wares), 4000
07.0 Bakery wares. GMP 3
mg/kg
15.0 Ready-to-eat savouries 200 3
mg/kg
CAROTENES, BETA-, VEGETABLE.

INS 160a(ii) beta-Carotenes, vegetable Functional Class: Colour.
Food Max
Food Category Notes
Cat No Level
drinks).
mg/kg
01.4.4 Cream analogues. 20 mg/kg
mg/kg
01.6.1 Unripened cheese. 600
53
mg/kg
01.6.2. Ripened cheese, includes rind. 600
1 mg/kg
01.6.2. Rind of ripened cheese. 1000
2 mg/kg
01.6.2. Cheese powder (for reconstitution; e.g., for 1000
3 cheese sauces). mg/kg
01.6.4 Processed cheese. 1000
mg/kg
mg/kg
02.1.2 Vegetable oils and fats. 1000
mg/kg
02.1.3 Fish oil, and other animal fats. 1000
mg/kg
02.2.1 Butter. 600
mg/kg
spreads. mg/kg
02.3 Fat emulsions mainly of type oil-in water, 1000
03.0 Edible ices, including sherbet and sorbet 1000
mg/kg
04.1.2. Fruit in vinegar, oil, or brine. 1000
3 mg/kg
04.1.2. Canned or bottled (pasteurized) fruit. 1000
4 mg/kg
04.1.2. Jams, jellies, marmelades. 1000
5 mg/kg
04.1.2. Fruit-based spreads (e.g., chutney) 500
6 excluding products of food category mg/kg
04.1.2.5.
04.1.2. Candied fruit. 1000
7 mg/kg
04.1.2. Fruit preparations, including pulp, purees, 100 182
54
8 fruit toppings and coconut milk. mg/kg

04.1.2. Fruit-based desserts, including fruit- 1000
9 flavoured water-based desserts. mg/kg
04.1.2. Fermented fruit products. 200
10 mg/kg
04.1.2. Fruit fillings for pastries. 100
11 mg/kg
04.2.2. Dried vegetables (including mushrooms 200
2 and fungi, roots and tubers, pulses and mg/kg
legumes, and aloe vera), seaweeds, and nuts
and seeds.
04.2.2. Vegetables (including mushrooms and 1320
3 fungi, roots and tubers, pulses and legumes, mg/kg
and aloe vera), and seaweeds in vinegar,
oil, brine, or soybean sauce.
04.2.2. Canned or bottled (pasteurized) or retort 200
4 pouch vegetables (including mushrooms mg/kg
04.2.2. Vegetable (including mushrooms and fungi, 1000
5 roots and tubers, pulses and legumes, and mg/kg
aloe vera), seaweed, and nut and seed
04.2.2. Vegetable (including mushrooms and fungi, 1000 92
6 roots and tubers, pulses and legumes, and mg/kg
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.
04.2.2. Fermented vegetable (including mushrooms 1000
7 and fungi, roots and tubers, pulses and mg/kg
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.
products. mg/kg
05.2 Confectionery including hard and soft 500
55

mg/kg
mg/kg
06.4.2 Dried pastas and noodles and like products. 1000 211
mg/kg
products. mg/kg
or poultry). mg/kg
07.1.2 Crackers, excluding sweet crackers. 1000
mg/kg
07.1.4 Bread-type products, including bread 1000
and mixes. mg/kg
08.1.2 Fresh meat, poultry, and game, 20 mg/kg 4 & 16
comminuted.
08.2 Processed meat, poultry, and game products 5000 16
in whole pieces or cuts. mg/kg
08.3. 1 Non-heat treated processed comminuted 20 mg/kg
08.3.2 Heat-treated processed comminuted meat, 20 mg/kg
08.3.3 Frozen processed comminuted meat, 5000 16
poultry, and game products. mg/kg
08.4 Edible casings (e.g., sausage casings). 5000
mg/kg
09.1.1 Fresh fish. 100 4, 16 &
mg/kg 50
09.2.3 Frozen minced and creamed fish products, 1000 16
echinoderms.
09.2.4. Cooked fish and fish products. 1000 95
1 mg/kg
09.2.4. Cooked mollusks, crustaceans, and 1000
56
2 echinoderms. mg/kg
09.2.4. Fried fish and fish products, including 1000 16
3 mollusks, crustaceans, and echinoderms. mg/kg
09.2.5 Smoked, dried, fermented, and/or salted 1000
fish and fish products, including mollusks, mg/kg
09.3.1 Fish and fish products, including mollusks, 1000 16
crustaceans, and echinoderms, marinated mg/kg
and/or in jelly.
crustaceans, and echinoderms, pickled mg/kg
and/or in brine.
09.3.3 Salmon substitutes, caviar, and other fish 1000
roe products. mg/kg
09.3.4 Semi-preserved fish and fish products, 1000 16
including mollusks ,crustaceans, and mg/kg
09.4 Fully preserved, including canned or 500
10.1 Fresh eggs. 1000 4
mg/kg
10.2 Egg products. 1000
mg/kg
mg/kg
11.4 Other sugars and syrups (e.g., xylose, 50 mg/kg
mg/kg
12.4 Mustards. 1000
mg/kg
mg/kg
12.6.1 Emulsified sauces (e.g., mayonnaise, salad 2000
dressing). mg/kg
12.6.2 Non-emulsified sauces (e.g., ketchup, 2000
cheese sauce, cream sauce, brown gravy). mg/kg
12.6.3 Mixes for sauces and gravies. 2000
57
mg/kg
04.2.2.5 and 05.1.3.
category 13.1).
mg/kg
15.1 Snacks - potato, cereal, flour or starch 100
based (from roots and tubers, pulses and mg/kg
legumes).
15.2 Processed nuts, including coated nuts and 20000 3
nut mixtures (with e.g., dried fruit). mg/kg
15.3 Snacks - fish based. 100
mg/kg
CAROTENOIDS.
INS 160a(i) beta-Carotenes, synthetic Functional Class: Colour.
INS 160a(iii) beta-Carotenes, Blakeslea trispora Functional Class: Colour.
INS 160e Carotenal, beta-apo-8'- Functional Class: Colour.
INS 160f Carotenoic acid, ethyl ester, beta- apo-8'-Functional Class:
Colour.
Food Max
Food Category Notes
Cat No Level
drinks).
58

mg/kg
01.4.4 Cream analogues. 20 mg/kg
01.5.2 Milk and cream powder analogues. 100 209
mg/kg
mg/kg
01.6.2.1 Ripened cheese, includes rind. 100
mg/kg
mg/kg
01.6.2.3 Cheese powder (for reconstitution; e.g., for 100
cheese sauces). mg/kg
mg/kg
mg/kg
02.1.3 Fish oil, and other animal fats. 25 mg/kg
02.2.1 Butter. 25 mg/kg 146
02.2.2 Fat spreads, dairy fat spreads and blended 35 mg/kg
spreads.
03.0 Edible ices, including sherbet and sorbet 200
mg/kg
mg/kg
04.1.2.4 Canned or bottled (pasteurized) fruit. 200 161
mg/kg
mg/kg
04.1.2.5.
59
mg/kg
04.1.2.8 Fruit preparations, including pulp, purees, 100 161 &
fruit toppings and coconut milk. mg/kg 182
04.1.2.1 Fermented fruit products. 500
0 mg/kg
1 mg/kg
04.2.1.2 Surface-treated fresh vegetables (including 500 4, 16 &
mushrooms and fungi, roots and tubers, mg/kg 161
04.2.2.2 Dried vegetables (including mushrooms and 1000 161
fungi, roots and tubers, pulses and legumes, mg/kg
and aloe vera), seaweeds, and nuts and
seeds.
and aloe vera), and seaweeds in vinegar, oil,
brine, or soybean sauce.
04.2.2.5 Vegetable (including mushrooms and fungi, 50 mg/kg 161
roots and tubers, pulses and legumes, and
04.2.2.6 Vegetable (including mushrooms and fungi, 50 mg/kg 92 & 161
04.2.2.7 Fermented vegetable (including mushrooms 50 mg/kg
60
12.9.1, 12.9.2.1 and 12.9.2.3.

mg/kg
mg/kg
products. mg/kg
mg/kg
06.3 Breakfast cereals, including rolled oats 200
mg/kg
products. mg/kg
or poultry). mg/kg
07.1.2 Crackers, excluding sweet crackers. 1000
mg/kg
07.1.3 Other ordinary bakery products (e.g., 100
mg/kg
and mixes. mg/kg
08.1.2 Fresh meat, poultry, and game, 100 4 & 16
comminuted. mg/kg
08.3.1.1 Cured (including salted) non-heat treated 100 16
processed comminuted meat, poultry, and mg/kg
game products.
08.3.1.2 Cured (including salted) and dried non-heat 20 mg/kg 16
61
08.3.1.3 Fermented non-heat treated processed 20 mg/kg 16

products.
08.3.2 Heat-treated processed comminuted meat, 20 mg/kg 16
08.4 Edible casings (e.g., sausage casings) 100
mg/kg
09.1.1 Fresh fish. 300 4
mg/kg
09.1.2 Fresh mollusks, crustaceans, and 100 4 & 16
echinoderms. mg/kg
09.2 Processed fish and fish products, including 100 95
echinoderms.
10.1 Fresh eggs. 1000 4
mg/kg
mg/kg
11.4 Other sugars and syrups (e.g., xylose, maple 50 mg/kg 217
syrup, sugar toppings).
mg/kg
12.4 Mustards. 300
mg/kg
mg/kg
mg/kg
12.7 Salads (e.g., macaroni salad, potato salad) 50 mg/kg
and sandwich spreads excluding cocoa- and
04.2.2.5 and 05.1.3.
category 13.1).
62

mg/kg
15.1 Snacks - potato, cereal, flour or starch based 100
(from roots and tubers, pulses and mg/kg
legumes).
15.2 Processed nuts, including coated nuts and 100
CASTOR OIL.
INS 1503 Castor oil Functional Class: Anticaking agent, Carrier, Emulsifier,
Glazing agent.
Food Max
Food Category Notes
Cat No Level
05.1.4 Cocoa and chocolate products. 350
mg/kg
mg/kg
mg/kg
CHLORINE.
INS 925 Chlorine Functional Class: Flour treatment agent.
Food Max
Food Category Notes
Cat No Level
06.2.1 Flours. 2500 87
mg/kg
63
CHLORINE DIOXIDE.
INS 926 Chlorine dioxide Functional Class: Flour treatment agent.
Food Max
Food Category Notes
Cat No Level
06.2.1 Flours. 30 mg/kg 87
CHLOROPHYLLS AND CHLOROPHYLLINS, COPPERCOMPLEXES.

INS 141(i) Chlorophylls, copper complexes Functional Class: Colour.
INS 141(ii) Chlorophyllin copper complexes, potassium and sodium salts
Functional Class: Colour.
Food Max
Food Category Notes
Cat No Level
drinks).
01.6.1 Unripened cheese. 50 mg/kg 161
01.6.2.3 Cheese powder (for reconstitution; e.g., for 50 mg/kg
cheese sauces).
01.6.5 Cheese analogues. 50 mg/kg
mg/kg
mg/kg
mg/kg
mg/kg
64
04.1.2.6 Fruit-based spreads (e.g., chutney) excluding 150

products of food category 04.1.2.5. mg/kg
mg/kg
04.1.2.8 Fruit preparations, including pulp, purees, 100 62 & 182
mg/kg
mg/kg
04.1.2.12 Cooked fruit. 100 62
mg/kg
04.2.2.5 Vegetable (including mushrooms and fungi, 100 62
roots and tubers, pulses and legumes, and mg/kg
aloe vera), seaweed, and nut and seed purees
and spreads (e.g., peanut butter).
04.2.2.6 Vegetable (including mushrooms and fungi, 100 62 & 92
and preparations (e.g., vegetable desserts and
sauces, candied vegetables) other than food
category 04.2.2.5.
04.2.2.7 Fermented vegetable (including mushrooms 100 62
12.9.1, 12.9.2.1 and 12.9.2.3.
seaweeds.
05.1.2 Cocoa mixes (syrups). 6.4 mg/kg 62 & 161
05.1.3 Cocoa-based spreads, including fillings. 6.4 mg/kg 62 & 161
mg/kg
products. mg/kg
65
05.2.1 Hard candy. 700

mg/kg
05.2.2 Soft candy. 100
mg/kg
05.2.3 Nougats and marzipans. 100
mg/kg
mg/kg
products. mg/kg
pudding, tapioca pudding).
07.1.4 Bread-type products, including bread stuffing 6.4 mg/kg 62 &161
and bread crumbs.
07.2 Fine bakery wares (sweet, salty, savoury) and 75 mg/kg
mixes.
09.2.3 Frozen minced and creamed fish products, 40 mg/kg 95
echinoderms.
09.2.4.1 Cooked fish and fish products. 30 mg/kg 62 & 95
09.2.4.3 Fried fish and fish products, including 40 mg/kg 95
09.2.5 Smoked, dried, fermented, and/or salted fish 200
and fish products, including mollusks, mg/kg
and/or in jelly.
crustaceans, and echinoderms, pickled and/or
in brine.
09.3.3 Salmon substitutes, caviar, and other fish roe 200
products. mg/kg
09.3.4 Semi-preserved fish and fish products, 75 mg/kg 95
66

mg/kg
mg/kg
12.4 Mustards. 500
mg/kg
mg/kg
mg/kg
mg/kg
"sport," "energy," or "electrolyte" drinks and mg/kg
particulated drinks.
(from roots and tubers, pulses and legumes). mg/kg
15.2 Processed nuts, including coated nuts and nut 100
mixtures (with e.g., dried fruit). mg/kg
15.3 Snacks - fish based. 350
mg/kg
CITRIC ACID.
INS 330 Citric acid Functional Class: Acidity regulator, Antioxidant,
Sequestrant.
Food
Cat No
02.1.1 Butter oil, anhydrous milk fat, ghee. GMP 171
14.1.2.1 Fruit juice. 3000 122
mg/kg
14.1.2.3 Concentrates for fruit juice. 3000 122 &
mg/kg 127
14.1.3.1 Fruit nectar. 5000
67
mg/kg
14.1.3.3 Concentrates for fruit nectar. 5000 127
mg/kg
CYCLODEXTRIN, BETA-.
INS 459 Cyclodextrin, beta- Functional Class: Carrier, Stabilizer, Thickener.
Food Max
Food Category Notes
Cat No Level
mg/kg
14.1.4 Water-based flavoured drinks, including 500 mg/kg
"sport," "energy," or "electrolyte" drinks and
15.1 Snacks - potato, cereal, flour or starch based 500 mg/kg
(from roots and tubers, pulses and legumes).
DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL.

INS 472e Diacetyltartaric and fatty acid esters of glycerol Functional Class:
Emulsifier, Sequestrant, Stabilizer.
Food Max
Food Category Notes
Cat No Level
01.1.2 Dairy-based drinks, flavoured and/or 5000
drinks).
01.2.1.2 Fermented milks (plain), heat-treated after 5000
fermentation. mg/kg
01.2.2 Renneted milk (plain). 5000
mg/kg
mg/kg
01.4.2 Sterilized and UHT creams, whipping and 6000
whipped creams, and reduced fat creams mg/kg
(plain).
01.4.3 Clotted cream (plain). 5000
mg/kg
68
mg/kg
01.5.1 Milk powder and cream powder (plain). 10000
mg/kg
mg/kg
mg/kg
mg/kg
mg/kg
mg/kg
mg/kg
spreads. mg/kg
mg/kg
04.1.2.2 Dried fruit. 10000
mg/kg
mg/kg
04.1.2.5.
mg/kg
04.1.2.8 Fruit preparations, including pulp, purees, 2500
69
0 mg/kg
04.2.2.2 Dried vegetables (including mushrooms and 10000
seeds.
04.2.2.6 Vegetable (including mushrooms and fungi, 2500
04.2.2.7 Fermented vegetable (including mushrooms 2500
12.9.1, 12.9.2.1 and 12.9.2.3.
04.2.2.8 Cooked or fried vegetables (including 2500
seaweeds.
mg/kg
06.2 Flours and starches (including soybean 3000 186
powder). mg/kg
06.4.2 Dried pastas and noodles and like products. 5000
mg/kg
06.4.3 Pre-cooked pastas and noodles and like 10000
products. mg/kg
70

or poultry). mg/kg
07.1 Bread and ordinary bakery wares. 6000
mg/kg
and mixes. mg/kg
10.2.3 Dried and/or heat coagulated egg products. 5000
mg/kg
mg/kg
12.1.2 Salt Substitutes. 16000
mg/kg
mg/kg
mg/kg
mg/kg
04.2.2.5 and 05.1.3.
category 13.1).
13.4 Dietetic formulae for slimming purposes and 5000
weight reduction. mg/kg
13.5 Dietetic foods (e.g., supplementary foods for 5000
dietary use) excluding products of food mg/kg
mg/kg
"sport," "energy," or "electrolyte" drinks and mg/kg
14.1.5 Coffee, coffee substitutes, tea, herbal 500 mg/kg 142
(from roots and tubers, pulses and legumes). mg/kg
71

DIMETHYL DICARBONATE.
INS 242 Dimethyl dicarbonate Functional Class: Preservative.
Food Max
Food Category Notes
Cat No Level
ERYTHROSINE.
INS 127 Erythrosine Functional Class: Colour.
Food Max
Food Category Notes
Cat No Level
01.6.6 Cherry and cherry products. -
ETHYLENE DIAMINE TETRA ACETATES.

INS 385 Calcium disodium ethylenediaminetetraacetate Functional Class:
Antioxidant ,Colour retention agent ,Preservative, Sequestrant.
INS 386 Disodium ethylenediaminetetraacetateFunctional Class:
Antioxidant, Preservative, Sequestrant.
Food Max
Food Category Notes
Cat No Level
02.2.2 Fat spreads, dairy fat spreads and blended 100 mg/kg 21
spreads.
04.1.2.3 Fruit in vinegar, oil, or brine. 250 mg/kg 21
04.1.2.5 Jams, jellies, marmalades. 130 mg/kg 21
04.1.2.6 Fruit-based spreads (e.g., chutney) excluding 100 mg/kg 21
products of food category 04.1.2.5.
04.1.2.10 Fermented fruit products. 250 mg/kg 21
72
04.1.2.11 Fruit fillings for pastries. 650 mg/kg 21

04.2.2.1 Frozen vegetables (including mushrooms and 100 mg/kg 21 & 110
and aloe vera), seaweeds, and nuts and seeds.
04.2.2.2 Dried vegetables (including mushrooms and 800 mg/kg 21& 64
and aloe vera), seaweeds, and nuts and seeds.
04.2.2.3 Vegetables (including mushrooms and fungi, 250 mg/kg 21
aloe vera), and seaweeds in vinegar, oil,
pouch vegetables (including mushrooms and
and aloe vera), and seaweeds.
and preparations (e.g., vegetable desserts and
category 04.2.2.5 .
04.2.2.7 Fermented vegetable (including mushrooms 250 mg/kg 21
12.9.1, 12.9.2.1 and 12.9.2.3.
04.2.2.8 Cooked or fried vegetables (including 250 mg/kg 21
seaweeds.
05.1.3 Cocoa-based spreads, including fillings. 50 mg/kg 21
06.5 Cereal and starch based desserts (e.g., rice 315 mg/kg 21
08.3.2 Heat-treated processed comminuted meat, 35 mg/kg 21
73
09.2.1 Frozen fish, fish fillets, and fish products, 75 mg/kg 21

echinoderms.
09.2.2 Frozen battered fish, fish fillets, and fish 75 mg/kg 21
products, including mollusks, crustaceans,
and echinoderms.
in brine.
10.2.3 Dried and/or heat coagulated egg products. 200 mg/kg 21 & 47
11.6 Table-top sweeteners, including those 1000 21 & 96
12.2 Herbs, spices, seasonings and condiments 70 mg/kg 21
(e.g., seasoning for instant noodles).
12.6.1 Emulsified sauces (e.g., mayonnaise, salad 100 mg/kg 21
dressing).
12.6.2 Non-emulsified sauces (e.g., ketchup, cheese 75 mg/kg 21
sauce, cream sauce, brown gravy).
12.7 Salads (e.g., macaroni salad, potato salad) 100 mg/kg 21
nut-based spreads of food categories 04.2.2.5
and 05.1.3.
13.6 Food supplements 150 mg/kg 21
FAST GREEN FCF.

INS 143 Fast green FCF Functional Class: Colour.
Food Food Category Max Notes
74
Cat No Level
drinks).
01.7 Dairy-based desserts (e.g., pudding, fruit or 100 mg/kg 2
flavoured yoghurt).
02.1.3 Fish oil, and other animal fats. GMP
04.1.2.6 Fruit-based spreads (e.g., chutney) excluding 100 mg/kg 161
products of food category 04.1.2.5.
04.1.2.8 Fruit preparations, including pulp, purees, 100 mg/kg 161 &
fruit toppings and coconut milk. 182
flavoured water-based desserts .
04.2.2.3 Vegetables (including mushrooms and fungi, 300 mg/kg
04.2.2.4 Canned or bottled (pasteurized) or retort 200 mg/kg
12.9.1, 12.9.2.1 and 12.9.2.3.
05.2 Confectionery including hard and soft candy, 100 mg/kg
nougats, etc. other than food categories 05.1,
05.3 and 05.4
75

products.
07.0 Bakery wares. 100 mg/kg 161
08.1 Fresh meat, poultry, and game. 100 mg/kg 3, 4 &
16
08.2 Processed meat, poultry, and game products 100 mg/kg 3&4
in whole pieces or cuts.
08.4 Edible casings (e.g., sausage casings). 100 mg/kg 3&4
09.2.4.1 Cooked fish and fish products. 100 mg/kg
09.2.5 Smoked, dried, fermented, and/or salted fish 100 mg/kg
and fish products, including mollusks,
09.3.3 Salmon substitutes, caviar, and other fish roe 100 mg/kg
products.
12.6.1 Emulsified sauces (e.g., mayonnaise, salad 100 mg/kg
dressing).
FERRIC AMMONIUM CITRATE.

INS 381 Ferric ammonium citrate Functional Class: Anticaking agent.
Food Max
Food Category Notes
Cat No Level
14.1.4.3 Concentrates (liquid or solid) for water-based 10 mg/kg 23
flavoured drinks.
76
FERROCYANIDES.
INS 535 Sodium ferrocyanide Functional Class: Anticaking agent.
INS 536 Potassium ferrocyanide Functional Class: Anticaking agent.
INS 538 Calcium ferrocyanide Functional Class: Anticaking agent.
Food Max
Food Category Notes
Cat No Level
12.1.1 Salt. 14 mg/kg 24 & 107
12.1.2 Salt Substitutes. 20 mg/kg 24
12.2.2 Seasonings and condiments. 20 mg/kg 24
FERROUS GLUCONATE.
INS 579 Ferrous gluconate Functional Class: Colour retention agent.
Food Max
Food Category Notes
Cat No Level
FERROUS LACTATE.
INS 585 Ferrous lactate Functional Class: Colour retention agent.
Food Max
Food Category Notes
Cat No Level
FORMIC ACID.
INS 236 Formic acid Functional Class: Preservative.
Food Max
Food Category Notes
Cat No Level
77
GLUCONO DELTA-LACTONE.
INS 575 Glucono delta-lactone Functional Class: Acidity regulator, Raising
agent, Sequestrant.
Food Max
Food Category Notes
Cat No Level
GLYCEROL ESTER OF WOOD ROSIN.

INS 445(iii) Glycerol ester of wood rosin Functional Class: Emulsifier.
Food Max
Food Category Notes
Cat No Level
04.1.1.2 Surface-treated fresh fruit. 110 mg/kg
04.2.1.2 Surface-treated fresh vegetables (including 110 mg/kg
GRAPE SKIN EXTRACT.

INS 163(ii) Grape skin extract Functional Class: Colour.
Food Max
Food Category Notes
Cat No Level
eggnog, drinking yoghurt, wheybased
drinks).
01.4.4 Cream analogues. 150 mg/kg 181 &
201
01.5.2 Milk and cream powder analogues. 150 mg/kg 181, 201
& 209
mg/kg
01.6.4.2 Flavoured processed cheese, including 1000
78
containing fruit, vegetables, meat, etc. mg/kg

mg/kg
flavoured yoghurt).
02.4 Fat-based desserts excluding dairy-based 200 mg/kg 181
03.0 Edible ices, including sherbet and sorbet. 100 mg/kg 181
mg/kg
mg/kg
04.1.2.5 Jams, jellies, marmelades. 500 mg/kg 161 &
181
04.1.2.6 Fruit-based spreads (e.g., chutney) excluding 500 mg/kg 161 &
products of food category 04.1.2.5. 181
mg/kg
04.1.2.8 Fruit preparations, including pulp, purees, 500 mg/kg 179, 181
fruit toppings and coconut milk. & 182
04.1.2.9 Fruit-based desserts, including fruit- 500 mg/kg 161 &
flavoured water-based desserts. 181
04.1.2.10 Fermented fruit products. 500 mg/kg 161 &
181
04.1.2.11 Fruit fillings for pastries. 500 mg/kg 161 &
181
04.2.2.3 Vegetables (including mushrooms and fungi, 100 mg/kg 179 &
roots and tubers, pulses and legumes, and 181
04.2.2.5 Vegetable (including mushrooms and fungi, 100 mg/kg 179 &
roots and tubers, pulses and legumes, and 181
79
04.2.2.7 Fermented vegetable (including mushrooms 100 mg/kg 161 &

and fungi, roots and tubers, pulses and 181
12.9.1, 12.9.2.1 and 12.9.2.3.
05.1.5 Imitation chocolate, chocolate 200 mg/kg 181
substitute products.
05.1.5 Imitation chocolate, chocolate substitute product. 200 mg/kg 181
05.4 Decorations (e.g., for fine bakery wares), 500 mg/kg 181
06.3 Breakfast cereals, including rolled oats 200 mg/kg
07.1.2 Crackers, excluding sweet crackers. 200 mg/kg 181
07.1.4 Bread-type products, including bread 200 mg/kg 181
08.1.2 Fresh meat, poultry, and game, comminuted. 1000 4, 16 &
mg/kg 94
08.2 Processed meat, poultry, and game products 5000 16
in whole pieces or cuts. mg/kg
08.3 Processed comminuted meat, poultry, and 5000 16
game products. mg/kg
08.4 Edible casings (e.g., sausage casings) 5000
mg/kg
09.2.2 Frozen battered fish, fish fillets, and fish 500 mg/kg 16
products, including mollusks, crustaceans,
and echinoderms.
09.2.3 Frozen minced and creamed fish products, GMP 16 & 95
echinoderms.
09.2.4.1 Cooked fish and fish products 500 mg/kg 95
09.2.4.2 Cooked mollusks, crustaceans, and 1000
echinoderms. mg/kg
09.2.4.3 Fried fish and fish products, including 1000 16 & 95
09.2.5 Smoked, dried, fermented, and/or salted fish 1000 22
and fish products, including mollusks, mg/kg
80

and/or in jelly.
crustaceans, and echinoderms, pickled mg/kg
and/or in brine.
09.3.3 Salmon substitutes, caviar, and other fish roe 1500
products. mg/kg
10.1 Fresh eggs. 1500 4
mg/kg
12.6.1 Emulsified sauces (e.g., mayonnaise, salad 300 mg/kg 181
dressing).
12.6.2 Non-emulsified sauces (e.g., ketchup, cheese 300 mg/kg 181
12.6.3 Mixes for sauces and gravies. 300 mg/kg 181
04.2.2.5 and 05.1.3.
13.3 Dietetic foods intended for special medical 250 mg/kg 181
category 13.1).
13.4 Dietetic formulae for slimming purposes and 250 mg/kg 181
weight reduction.
13.5 Dietetic foods (e.g., supplementary foods for 250 mg/kg 181
dietary use) excluding products of food
13.6 Food supplements. 500 mg/kg 181
81
15.1 Snacks - potato, cereal, flour or starch based 500 mg/kg 181
15.2 Processed nuts, including coated nuts and 300 mg/kg 181
15.3 Snacks - fish based. 400 mg/kg
GUAIAC RESIN.
INS 314 Guaiac resin Functional Class: Antioxidant.
Food Max
Food Category Notes
Cat No Level
mg/kg
mg/kg
mg/kg
HEXAMETHYLENE TETRAMINE.
INS 239 Hexamethylene tetramine Functional Class: Preservative.
Food Max
Food Category Notes
Cat No Level
01.6.2.1 Ripened cheese, includes rind. 25 mg/kg 66
HYDROXYBENZOATES, PARA-.
INS 214 Ethyl para-hydroxybenzoate Functional Class: Preservative.
INS 218 Methyl para-hydroxybenzoate Functional Class: Preservative.
Food Max
Food Category Notes
Cat No Level
04.1.2.7 Candied fruit. 1000 27
mg/kg
04.1.2.8 Fruit preparations, including pulp, purees, 800 mg/kg 27
82
fruit toppings and coconut milk.

05.1.5 Imitation chocolate, chocolate substitute 300 mg/kg 27
products.
mg/kg
05.4 Decorations (e.g., for fine bakery wares), 300 mg/kg 27
07.2 Fine bakery wares (sweet, salty, savoury) 300 mg/kg 27
and mixes.
08.4 Edible casings (e.g., sausage casings). 36 mg/kg 27
echinoderms.
mg/kg
15.1 Snacks - potato, cereal, flour or starch based 300 mg/kg 27
15.2 Processed nuts, including coated nuts and 300 mg/kg 27
83
HYDROXYPROPYL DISTARCH PHOSPHATE.

INS 1442 Hydroxypropyl distarch phosphateFunctional Class: Emulsifier,
Stabilizer, Thickener.
Food Max
Food Category Notes
Cat No Level
01.8.2 Dried whey and whey products, excluding 10000
whey cheeses. mg/kg
INDIGOTINE (INDIGO CARMINE).

INS 132 Indigotine (Indigo carmine) Functional Class: Colour.
Food Max
Food Category Notes
Cat No Level
drinks).
01.6.1 Unripened cheese. 200 mg/kg 3
flavoured yoghurt).
02.1.3 Fish oil, and other animal fats . 300 mg/kg 161
02.3 Fat emulsions mainly of type oil-in-water, 161 300
03.0 Edible ices, including sherbet and sorbet 150 mg/kg
04.1.2.5.
04.1.2.8 Fruit preparations, including pulp, purees, 150 mg/kg 161 &
fruit toppings and coconut milk. 182
84

12.9.1, 12.9.2.1 and 12.9.2.3.
products.
07.2 Fine bakery wares (sweet, salty, savoury) 200 mg/kg 161
and mixes.
09.1.1 Fresh fish. 300 mg/kg 4, 16 &
50
09.2.1 Frozen fish, fish fillets, and fish products, 300 mg/kg 95
echinoderms.
09.2.4.2 Cooked mollusks, crustaceans, and 250 mg/kg 16
echinoderms.
85
09.2.5 Smoked, dried, fermented, and/or salted fish 300 mg/kg 22 & 161
roe products.
09.4 Fully preserved, including canned or 300 mg/kg
10.1 Fresh eggs. 300 mg/kg 4 & 161
category 13.1).
13.4 Dietetic formulae for slimming purposes and 50 mg/kg
weight reduction.
13.5 Dietetic foods (e.g., supplementary foods for 300 mg/kg
dietary use) excluding products of food
IRON OXIDES.
INS 172(i) Iron oxide, black Functional Class: Colour.
86
INS 172(ii) Iron oxide, red Functional Class: Colour.

INS 172(iii) Iron oxide, yellow Functional Class: Colour.
Food Max
Food Category Notes
Cat No Level
drinks).
01.6.4 Processed cheese. 50 mg/kg
flavoured yoghurt).
04.1.1.2 Surface-treated fresh fruit. 1000 4 & 16
mg/kg
04.1.2.5.
04.1.2.7 Candied fruit. 250 mg/kg
05.3 Chewing gum. 10000 161
mg/kg
06.3 Breakfast cereals, including rolled oats 75 mg/kg
07.2 Fine bakery wares (sweet, salty, savoury) 100 mg/kg
and mixes.
mg/kg
87
09.2.5 Smoked, dried, fermented, and/or salted fish 250 mg/kg 22

roe products .
mg/kg
mg/kg
ISOPROPYL CITRATES.
INS 384 Isopropyl citrates Functional Class: Antioxidant, Preservative,
Sequestrant.
Food Max
Food Category Notes
Cat No Level
02.1.2 Vegetable oils and fats. 200 mg/kg
02.2.2 Fat spreads, dairy fat spreads and blended 100 mg/kg
spreads.
08.1.2 Fresh meat, poultry, and game, comminuted. 200 mg/kg
88
treated processed meat, poultry, and game

LACTIC ACID, L-, D- and DL-.

INS 270 Lactic acid, L-, D- and DL- Functional Class: Acidity regulator.
Food Max
Food Category Notes
Cat No Level
LAURIC ARGINATE ETHYL ESTER

INS 243 Lauric arginate ethyl ester Functional Class: Preservative
Food Max
Food Category Notes
Cat No Level
01.6.1 Unripened cheese. 200 mg/kg
01.6.3 Whey cheese. 200 mg/kg
01.6.4 Processed cheese. 200 mg/kg
01.6.5 Cheese analogues. 200 mg/kg
flavoured yoghurt).
02.2.2 Fat spreads, dairy fat spreads and blended 200 mg/kg 214 &
spreads. 215
04.1.2.2 Dried fruit. 200 mg/kg
04.1.2.11 Fruit fillings for pastries. 200 mg/kg
04.2.1.3 Peeled, cut or shredded fresh vegetables 200 mg/kg
(including mushrooms and fungi, roots and
tubers, pulses and legumes, and aloe vera),
89
04.2.2.3 Vegetables (including mushrooms and 200 mg/kg

05.1.3 Cocoa-based spreads, including fillings 200 mg/kg
10.2 Egg products. 200 mg/kg
12.5.1 Ready-to-eat soups and broths, including 200 mg/kg
canned, bottled, and frozen.
12.5.2 Mixes for soups and broths. 200 mg/kg 127
dressing).
12.6.2 Non-emulsified sauces (e.g., ketchup, cheese 200 mg/kg
12.7 Salads (e.g., macaroni salad, potato salad) 200 mg/kg
04.2.2.5 and 05.1.3.
14.1.4.1 Carbonated water-based flavoured drinks 50 mg/kg
14.1.4.2 Non-carbonated water-based flavoured 50 mg/kg
drinks, including punches and ades.
14.1.4.3 Concentrates (liquid or solid) for water- 50 mg/kg 127
based flavoured drinks.
LYSOZYME.
INS 1105 Lysozyme Functional Class: Preservative.
Food Max
Food Category Notes
Cat No Level
01.6.2 Ripened cheese . GMP
MAGNESIUM CARBONATE.
INS 504(i) Magnesium carbonate Functional Class: Acidity regulator,
Anticaking agent, Colour retention agent.
90
Food Max
Food Category Notes
Cat No Level
whey cheeses. mg/kg
mg/kg
12.1.1 Salt. GMP
MAGNESIUM OXIDE.
INS 530 Magnesium oxide Functional Class: Anticaking agent.
Food Max
Food Category Notes
Cat No Level
whey cheeses. mg/kg
12.1.1 Salt. GMP
MAGNESIUM SILICATE, SYNTHETIC.

INS 553(i) Magnesium silicate, synthetic Functional Class: Anticaking agent.
Food Max
Food Category Notes
Cat No Level
whey cheeses. mg/kg
mg/kg
12.1.1 Salt. GMP
MALIC ACID, DL-.

INS 296 Malic acid, DL- Functional Class: Acidity regulator.
Food Max
Food Category Notes
Cat No Level
14.1.2.1 Fruit juice. GMP 115
91
MICROCRYSTALLINE CELLULOSE (CELLULOSE GEL).

INS 460(i) Microcrystalline cellulose (Cellulose gel) Functional Class:
Anticaking agent, Bulking agent, Carrier, Emulsifier, Foaming
agent, Glazing agent, Stabilizer, Thickener.
Food Max
Food Category Notes
Cat No Level
whey cheeses. mg/kg
MICROCRYSTALLINE WAX.
INS 905c(i) Microcrystalline wax Functional Class: Glazing agent.
Food Max
Food Category Notes
Cat No Level
mg/kg
04.1.1.2 Surface-treated fresh fruit. 50 mg/kg
mg/kg
NATAMYCIN (PIMARICIN).
INS 235 Natamycin (Pimaricin) Functional Class: Preservative.
Food Max
Food Category Notes
Cat No Level
01.6.1 Unripened cheese. 40 mg/kg 3 & 80
01.6.2 Ripened cheese. 40 mg/kg 3 & 80
01.6.4 Processed cheese. 40 mg/kg 3 & 80
92

01.6.6 Whey protein cheese . 40 mg/kg 3 & 80
treatedprocessed meat, poultry, and game
08.3.1.2 Cured (including salted) and dried non-heat 20 mg/kg 3 & 81
NEOTAME.
INS 961 Neotame Functional Class: Flavour enhancer, Sweetener.
Food Max
Food Category Notes
Cat No Level
drinks).
01.3.2 Beverage whiteners. 65 mg/kg 161
01.4.4 Cream analogues. 33 mg/kg 161
01.5.2 Milk and cream powder analogues. 65 mg/kg 161
01.7 Dairy-based desserts (e.g., pudding, fruit or 100 161
02.3 Fat emulsions mainly of type oil-in-water, 10 mg/kg 161
including mixed and/or flavoured products
02.4 Fat-based desserts excluding dairy-based 100 161
mg/kg
04.1.2.1 Frozen fruit. 100 161
mg/kg
04.1.2.2 Dried fruit. 100 161
mg/kg
mg/kg
04.1.2.4 Canned or bottled (pasteurized) fruit. 33 mg/kg 161
93

04.1.2.5.
04.1.2.9 Fruit-based desserts, including fruit 100 161
mg/kg
04.1.2.12 Cooked fruit. 65 mg/kg 161
04.2.2.1 Frozen vegetables (including mushrooms 33 mg/kg 161
and fungi, root sand tubers, pulses and
legumes, and aloe vera), seaweeds ,and nuts
and seeds.
04.2.2.2 Dried vegetables (including mushrooms and 33 mg/kg 161
fungi, root sand tubers, pulses and legumes,
seeds.
and fungi, roots and tubers, pulse sand
94
legumes, and aloe vera) and

soybean products of food categories 06.8.6,
06.8.7, 12.9.1, 12.9.2.1 and
12.9.2.3.
pulses and legumes, and aloevera), and
seaweeds
05.1.2 Cocoa mixes (syrups). 33 mg/kg 97 & 161
mg/kg
products. mg/kg
05.2 Confectionery including hard and soft 330 158 & 161
05.3 Chewing gum. 1000 161
mg/kg
mg/kg
07.1 Bread and ordinary bakery wares. 70 mg/kg 161
07.2 Fine bakery wares (sweet, salty, savoury) 80 mg/kg 161 & 165
and mixes.
09.3 Semi-preserved fish and fish products, 10 mg/kg 161
echinoderms.
mg/kg
95

12.2 Herbs, spices, seasonings and condiments 32 mg/kg 161
(e.g., seasoning for instant noodles).
12.3 Vinegars. 12 mg/kg 161
dressing) .
12.6.2 Non-emulsified sauces (e.g., ketchup, 70 mg/kg
cheese sauce, cream sauce, brown gravy).
12.6.3 Mixes for sauces and gravies. 12 mg/kg
12.6.4 Clear sauces (e.g., fish sauce). 12 mg/kg
12.7 Salads (e.g., macaroni salad, potato salad) 33 mg/kg 161 & 166
04.2.2.5 and 05.1.3.
category 13.1).
14.1.3.2 Vegetable nectar. 65 mg/kg 161
14.1.3.4 Concentrates for vegetable nectar. 65 mg/kg 127 & 161
15.0 Ready-to-eat savouries. 32 mg/kg
NISIN.
INS 234 Nisin Functional Class: Preservative.
Food Max
Food Category Notes
Cat No Level
96
01.4.3 Clotted cream (plain). 10 mg/kg 28

01.6.2 Ripened cheese. 12.5 28
mg/kg
01.6.5 Cheese analogues. 12.5 28
mg/kg
01.6.6 Whey protein cheese. 12.5 28
mg/kg
PECTINS.
INS 440 Pectins Functional Class: Emulsifier, Gelling agent, Stabilizer,
Thickener.
Food Max
Food Category Notes
Cat No Level
14.1.2.1 Fruit juice . GMP 35
14.1.3. 1 Fruit nectar. GMP
PHOSPHATES.
INS 338 Phosphoric acid Functional Class: Acidity regulator, Antioxidant,
Sequestrant.
INS 339(i) Sodium dihydrogen phosphate Functional Class :Acidity regulator,
Emulsifier, Humectant, Raising agent,Sequestrant, Stabilizer,
Thickener .
INS 339(ii) Disodium hydrogen phosphate Functional Class:Acidity regulator,

Emulsifier, Humectant, Sequestrant, Stabilizer, Thickener.
INS 339(iii) Trisodium phosphate Functional Class:Acidity regulator,

Emulsifier, Humectant, Preservative, Sequestrant, Stabilizer,
Thickener.
INS 340(i) Potassium dihydrogen phosphate Functional Class: Acidity

regulator, Emulsifier, Humectant, Sequestrant, Stabilizer,
Thickener .
97
INS 340(ii) Dipotassium hydrogen phosphate Functional Class:Acidity

regulator, Emulsifier, Humectant, Sequestrant, Stabilizer,
Thickener.
INS 340(iii) Tripotassium phosphate Functional Class : Acidity regulator,

INS 341(i) Monocalcium dihydrogen phosphateFunctional Class:Acidity

regulator, Anticaking agent, Firming agent, Flour treatment agent,
Humectant, Raising agent, Sequestrant, Stabilizer, Thickener.
INS 341(ii) Calcium hydrogen phosphate Functional Class :Acidity regulator,

Anticaking agent, Firming agent, Flour treatment agent, Humectant,
Raising agent, Stabilizer, Thickener.
INS 341(iii) Tricalcium phosphate Functional Class :Acidity regulator,
Anticaking agent, Emulsifier, Firming agent, Flour treatment agent,
Humectant, Raising agent,Stabilizer, Thickener.
INS 342(i) Ammonium dihydrogen phosphate Functional Class: Acidity

regulator, Flour treatment agent.
INS 342(ii) Diammonium hydrogen phosphateFunctional Class: Acidity

regulator, Flour treatment agent.
INS 343(i) Magnesium dihydrogen phosphateFunctional Class: Acidity
regulator, Anticaking agent.
INS 343(ii) Magnesium hydrogen phosphate Functional Class: Acidity

regulator, Anticaking agent.
INS 343(iii) Trimagnesium phosphate Functional Class: Acidity regulator,

Anticaking agent.
INS 450(i) Disodium diphosphate Functional Class:Acidity regulator,
Emulsifier, Humectant, Raising agent, Sequestrant, Stabilizer,
Thickener.
INS 450(ii) Trisodium diphosphate Functional Class:Acidity regulator,

Thickener.
98
INS 450(iii) Tetrasodium diphosphate Functional Class :Acidity regulator,

Thickener.
INS 450(v) Tetrapotassium diphosphate Functional Class:Acidity regulator,

Thickener.
INS 450(vi) Dicalcium diphosphate Functional Class:Acidity regulator,

Emulsifier, Firming agent, Raising agent, Sequestrant, Stabilizer,
Thickener.
INS 450(vii) Calcium dihydrogen diphosphate Functional Class:Acidity
regulator, Emulsifier, Humectant, Raising agent, Sequestrant,
Stabilizer.
INS 451(i) Pentasodium triphosphate Functional Class:Acidity regulator,

INS 451(ii) Pentapotassium triphosphate Functional Class:Acidity regulator,

INS 452(i) Sodium polyphosphate Functional Class:Acidity regulator,

Thickener.
INS 452(ii) Potassium polyphosphate Functional Class :Acidity regulator,

Thickener.
INS 452(iii) Sodium calcium polyphosphate Functional Class: Acidity

regulator, Emulsifier, Humectant, Raising agent, Sequestrant,
Stabilizer.
INS 452(iv) Calcium polyphosphate Functional Class: Acidity regulator,

Thickener.
INS 452(v) Ammonium polyphosphate Functional Class: Emulsifier,

Humectant, Sequestrant, Stabilizer, Thickener.
INS 542 Bone phosphate Functional Class: Anticaking agent, Emulsifier,

Humectant.
99
Food Max
Food Category Notes
Cat No Level
01.2 Fermented and renneted milk products 1000 33
(plain), excluding food category 01.1.2 mg/kg
(dairy-based drinks).
01.5.2 Milk and cream powder analogues. 4400 33 & 88
mg/kg
01.8.2 Dried whey and whey products, excluding 4400 33
whey cheeses. mg/kg
02.2.1 Butter . 880 33 & 34
mg/kg
02.2.2 Fat spreads, dairy fat spreads and blended 2200 33
spreads . mg/kg
02.3 Fat emulsions mainly of type oil-in-water, 2200 33
04.1.2.5.
mg/kg
04.2.1.2 Surface-treated fresh vegetables (including 1760 16 & 33
06.8.6, 06.8.7, 12.9.1, 12.9.2.1
and12.9.2.3.
products. mg/kg
mg/kg
08.2.3 Frozen processed meat, poultry, and game 2200 33
products in whole pieces or cuts. mg/kg
100

mg/kg
09.3.4 Semi-preserved fish and fish products, 2200 33 & 193
10.2.1 Liquid egg products. 4400 33 & 67
mg/kg
10.2.2 Frozen egg products. 1290 33
mg/kg
11.1.2 Powdered sugar, powdered dextrose. 6600 33 & 56
mg/kg
12.1.1 Salt. 8800 33
mg/kg
13.3 Dietetic foods intended for special medical 2200 33
category 13.1.)
13.4 Dietetic formulae for slimming purposes 2200 33
13.5 Dietetic foods (e.g., supplementary foods 2200 33
mg/kg
14.1.2.1 Fruit juice. 1000 33, 40 &
mg/kg 122
14.1.2.3 Concentrates for fruit juice. 1000 33, 40, 122
mg/kg & 127
14.1.3.1 Fruit nectar. 1000 33, 40 &
mg/kg 122
14.1.3.3 Concentrates for fruit nectar. 1000 33, 40,
mg/kg 122& 127
15.0 Ready-to-eat savouries. 2200 33
mg/kg
101
POLYDIMETHYLSILOXANE.
INS 900a Polydimethylsiloxane Functional Class: Anticaking agent,
Antifoaming agent, Emulsifier
Food Max
Food Category Notes
Cat No Level
01.5.1 Milk powder and cream powder (plain). 10 mg/kg
02.1.2 Vegetable oils and fats. 10 mg/kg
02.2.2 Fat spreads, dairy fat spreads and blended 10 mg/kg 152
spreads.
04.1.2.3 Fruit in vinegar, oil, or brine. 10 mg/kg
04.1.2.5.
04.1.2.10 Fermented fruit products. 10 mg/kg
04.2.2.1 Frozen vegetables (including mushrooms 10 mg/kg 15
nuts and seeds.
04.2.2.3 Vegetables (including mushrooms and 10 mg/kg
04.2.2.4 Canned or bottled (pasteurized) or retort 10 mg/kg
and seed purees and spreads (e.g., peanut
butter).
102

nut and seed pulps and preparations (e.g.,
04.2.2.5.
04.2.2.7 Fermented vegetable (including 10 mg/kg
06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and
12.9.2.3.
products.
mg/kg
products.
06.6 Batters (e.g., for breading or batters for 10 mg/kg
fish or poultry).
103
POLYETHYLENE GLYCOL.
INS 1521 Polyethylene glycol Functional Class: Antifoaming agent, Carrier,
Emulsifier, Glazing agent.
Food Max
Food Category Notes
Cat No Level
mg/kg
11.6 Table-top sweeteners, including those 10000
mg/kg
POLYSORBATES.
INS 432 Polyoxyethylene (20) sorbitan monolaurate Functional Class:
Emulsifier.
INS 433 Polyoxyethylene (20) sorbitan monooleate Functional Class:
Emulsifier.
INS 434 Polyoxyethylene (20) sorbitan monopalmitate Functional Class:
Emulsifier.
INS 435 Polyoxyethylene (20) sorbitan monostearate Functional Class:
Emulsifier.
INS 436 Polyoxyethylene (20) sorbitan tristearateFunctional Class:
Emulsifier.
Food Max
Food Category Notes
Cat No Level
fermented (e.g.,chocolate milk, cocoa, mg/kg
drinks).
mg/kg
01.4.1 Pasteurized cream (plain). 1000
mg/kg
104
01.4.2 Sterilized and UHT creams, whipping 1000

and whipped creams, and reduced fat mg/kg
creams (plain).
01.4.3 Clotted cream (plain). 1000
mg/kg
mg/kg
mg/kg
mg/kg
02.1.2 Vegetable oils and fats. 5000 102
mg/kg
02.1.3 Fish oil, and other animal fats. 5000 102
mg/kg
02.3 Fat emulsions mainly of type oil-in- 5000 102
dessert products of food category 01.7 mg/kg
mg/kg
purees, fruit toppings and coconut milk. mg/kg
mg/kg
04.2.2.5.
05.1.2 Cocoa mixes (syrups). 500
105
mg/kg
05.1.3 Cocoa-based spreads, including fillings. 1000
mg/kg
mg/kg
products. mg/kg
mg/kg
06.4.2 Dried pastas and noodles and like 5000
products. mg/kg
products. mg/kg
06.5 Cereal and starch based desserts (e.g., 3000
06.6 Batters (e.g., for breading or batters for 5000 2
07.1.1 Breads and rolls. 3000
mg/kg
mg/kg
mg/kg
07.1.6 Mixes for bread and ordinary bakery 3000 11
wares mg/kg
and mixes. mg/kg
08.2 Processed meat, poultry, and game 5000
08.3 Processed comminuted meat, poultry, 5000
and game products. mg/kg
106
08.4 Edible casings (e.g., sausage casings). 1500

mg/kg
mg/kg
12.1.1 Salt. 10
mg/kg
12.2.1 Herbs and spices. 2000
mg/kg
mg/kg
mg/kg
12.6.1 Emulsified sauces (e.g., mayonnaise, 3000
salad dressing). mg/kg
12.6.2 Non-emulsified sauces (e.g., ketchup, 5000
cheese sauce, cream sauce, brown mg/kg
gravy).
12.6.3 Mixes for sauces and gravies. 5000 127
mg/kg
12.6.4 Clear sauces (e.g., fish sauce). 5000
mg/kg
12.7 Salads (e.g., macaroni salad, potato 2000
salad) and sandwich spreads excluding mg/kg
13.3 Dietetic foods intended for special 1000
mg/kg
POLYVINYLPYRROLIDONE.
INS 1201 Polyvinylpyrrolidone Functional Class: Emulsifier, Stabilizer,
Thickener.
107
Food Max
Food Category Notes
Cat No Level
mg/kg
11.6 Table-top sweeteners, including those 3000
12.3 Vinegars. 40
mg/kg
13.6 Food supplements. GMP
14.1.4.3 Concentrates (liquid or solid) for water- 500
based flavoured drinks. mg/kg
POTASSIUM CARBONATE.
INS 501(i) Potassium carbonate Functional Class: Acidity regulator,
Stabilizer.
Food Max
Food Category Notes
Cat No Level
POTASSIUM CHLORIDE.
INS 508 Potassium chloride Functional Class: Flavour enhancer, Gelling
agent, Thickener.
Food Max
Food Category Notes
Cat No Level
POTASSIUM HYDROGEN CARBONATE

INS 501 (ii) Potassium hydrogen carbonate Functional Class: Acidity regulator,
Stabilizer
Food Max
Food Category Notes
Cat No Level
108
POTASSIUM HYDROXIDE.
INS 525 Potassium hydroxide Functional Class: Acidity regulator.
Food Max
Food Category Notes
Cat No Level
POWDERED CELLULOSE.
INS 460(ii) Powdered cellulose Functional Class Anticaking agent, Bulking
agent, Emulsifier, Glazing agent, Humectant, Stabilizer, Thickener.
Food Max
Food Category Notes
Cat No Level
excluding whey cheeses . mg/kg
PROPIONIC ACID.
INS 280 Propionic acid Functional Class: Preservative.
Food Max
Food Category Notes
Cat No Level
mg/kg
PROPYL GALLATE.
INS 310 Propyl gallate Functional Class: Antioxidant.
Food Max
Food Category Notes
Cat No Level
01.5.1 Milk powder and cream powder (plain). 200 15, 75 &
mg/kg 196
01.7 Dairy-based desserts (e.g., pudding, fruit 90 2 & 15
02.1.1 Butter oil, anhydrous milk fat, ghee. 100 15, 133
mg/kg &171
02.1.2 Vegetable oils and fats. 200 15 & 130
mg/kg
02.1.3 Fish oil, and other animal fats. 200 15 & 130
mg/kg
109
02.2.2 Fat spreads, dairy fat spreads and 200 15 & 130
02.3 Fat emulsions mainly of type oil-in- 200 15 & 130
02.4 Fat-based desserts excluding dairy-based 200 15 & 130
04.1.2.9 Fruit-based desserts, including fruit- 90 2 & 15
04.2.2.2 Dried vegetables (including mushrooms 50 15, 76 &
and fungi, roots and tubers, pulses and mg/kg 196
nuts and seeds.
05.1 Cocoa products and chocolate products 200 15 & 130
including imitation sand chocolate mg/kg
substitutes.
05.3 Chewing gum. 1000 130
mg/kg
05.4 Decorations (e.g., for fine bakery wares), 200 15 & 130
06.1 Whole, broken, or flaked grain, including 100 15
rice. mg/kg
06.3 Breakfast cereals, including rolled oats. 200 15 & 196
mg/kg
products. mg/kg
06.5 Cereal and starch based desserts (e.g., 90 2 & 15
07.1.3 Other ordinary bakery products (e.g., 100 15 & 130
07.2.3 Mixes for fine bakery wares (e.g., cakes, 200 15 & 196
pancakes). mg/kg
08.2 Processed meat, poultry, and game 200 15 & 130
products in whole pieces or cuts mg/kg
08.3 Processed comminuted meat, poultry, 200 15 & 130
and game products mg/kg
09.2.5 Smoked, dried, fermented, and/or salted 100 15 & 196
110
fish and fish products, including mg/kg

10.4 Egg-based desserts (e.g., custard). 90 2 & 15
mg/kg
12.2 Herbs, spices, seasonings and 200 15 & 130
condiments (e.g., seasoning for instant mg/kg
noodles).
12.5.2 Mixes for soups and broths. 200 15 & 130
mg/kg
12.6 Sauces and like products. 200 15 & 130
mg/kg
13.6 Food supplements. 400 15 & 196
mg/kg
15.1 Snacks - potato, cereal, flour or starch 200 15 & 130
based (from root sand tubers, pulses and mg/kg
legumes).
15.2 Processed nuts, including coated nuts 200 15 & 130
and nut mixtures (with e.g., dried fruit). mg/kg
PROPYLENE GLYCOL ESTERS OF FATTY ACIDS.

INS 477 Propylene glycol esters of fatty acids Functional Class: Emulsifier.
Food Max
Food Category Notes
Cat No Level
drinks).
mg/kg
01.4.4 Cream analogues. 5000 86
mg/kg
mg/kg
111
mg/kg
mg/kg
spreads. mg/kg
02.3 Fat emulsions mainly of type oil-in- 30000
mg/kg
04.1.2.8 Fruit preparations, including pulp, purees, 40000
04.1.2.9 Fruit-based desserts, including fruit 40000
04.1.2. 11 Fruit fillings for pastries. 40000
mg/kg
04.2.2.5.
mass/cake. mg/kg
mg/kg
products. mg/kg
07.0 Bakery wares. 15000 11 & 72
mg/kg
112

mg/kg
11.4 Other sugars and syrups (e.g., xylose, 5000
QUILLAIA EXTRACTS.
INS 999(i) Quillaia extract type I Functional Class: Emulsifier, Foaming agent.
INS 999(ii) Quillaia extract type 2 Functional Class: Emulsifier, Foaming

agent.
Food Max
Food Category Notes
Cat No Level
14.1.4 Water-based flavoured drinks, including 50 132 & 168
RIBOFLAVINS.
INS 101(i) Riboflavin, synthetic Functional Class: Colour.
INS 101(ii) Riboflavin 5'-phosphate sodium Functional Class: Colour.
INS 101(iii) Riboflavin from Bacillus subtilis Functional Class: Colour.
Food Max
Food Category Notes
Cat No Level
drinks).
mg/kg
113

mg/kg
mg/kg
mg/kg
mg/kg
mg/kg
mg/kg
spreads. mg/kg
including mixed and/or flavoured mg/kg
mg/kg
04.1.1.2 Surface-treated fresh fruit. 300 4 & 16
mg/kg
04.1.2.4 Canned or bottled (pasteurized) fruit. 300
mg/kg
mg/kg
04.1.2.5.
mg/kg
mg/kg
114

mg/kg
04.2.1.2 Surface-treated fresh vegetables 300 4 & 16
(including mushrooms and fungi, roots mg/kg
and tubers, pulses and legumes, and aloe
vera), seaweeds, and nuts and seeds.
and seed pulps and preparations (e.g.,
04.2.2.5.
04.2.2.7 Fermented vegetable (including 500
06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and
12.9.2.3
products. mg/kg
mg/kg
mg/kg
products. mg/kg
06.6 Batters (e.g., for breading or batters for 300
115

06.8.1 Soybean-based beverages. 50
mg/kg
and mixes. mg/kg
08.2 Processed meat, poultry, and game 1000 16
mg/kg
09.2.1 Frozen fish, fish fillets, and fish products, 1000 95
echinoderms.
09.2.2 Frozen battered fish, fish fillets, and fish 300 16
crustaceans, and echinoderms
09.2.3 Frozen minced and creamed fish 300 16
09.2.4.1 Cooked fish and fish products. 300 95
mg/kg
echinoderms. mg/kg
09.2.4.3 Fried fish and fish products, including 300 16
09.2.5 Smoked, dried, fermented, and/or salted 300 22
fish and fish products, including mg/kg
mollusks, crustaceans, and echinoderms
09.3.1 Fish and fish products, including 300 16
mollusks, crustaceans, and echinoderms, mg/kg
marinated and/or in jelly.
pickled and/or in brine.
09.3.3 Salmon substitutes, caviar, and other fish 300
roe products mg/kg
09.3.4 Semi-preserved fish and fish products, 300
116

09.3.3.
fermented fish and fish products, mg/kg
echinoderms
10.1 Fresh eggs. 300 4
mg/kg
mg/kg
11.3 Sugar solutions and syrups, also 300
(partially) inverted, including treacle and mg/kg
molasses, excluding products of food
category 11.1.3.
mg/kg
12.4 Mustards. 300
mg/kg
mg/kg
mg/kg
and sandwich spreads excluding cocoa- mg/kg
04.2.2.5 and 05.1.3.
12.9.1 Fermented soybean paste (e.g., miso). 30
mg/kg
food categories 13.1 - 13.4 and 13.6.
mg/kg
117

based (from root sand tubers, pulses and mg/kg
legumes).
SACCHARINS.
INS 954(i) Saccharin Functional Class: Sweetener.

INS 954(ii) Calcium saccharin Functional Class: Sweetener.
INS 954(iii) Potassium saccharin Functional Class: Sweetener.

INS 954(iv) Sodium saccharin Functional Class: Sweetener.
Food Max
Food Category Notes
Cat No Level
drinks).
mg/kg
01.7 Dairy-based desserts (e.g., pudding, fruit 100 161
mg/kg
mg/kg
mg/kg
mg/kg
118

04.1.2.5.
04.1.2.9 Fruit-based desserts, including fruit- 100 161

mg/kg
04.2.2.1 Frozen vegetables (including mushrooms 500 161
and fungi, root sand tubers, pulses and mg/kg
nuts and seeds.
04.2.2.2 Dried vegetables (including mushrooms 500 161
and fungi, root sand tubers, pulses and mg/kg
nuts and seeds.
04.2.2.4 Canned or bottled (pasteurized) or retort 160 144 & 161
peanut butter).
04.2.2.5.
119

06.8.6, 06.8.7, 12.9.1, 12.9.2.1
and12.9.2.3.
04.2.2.8 Cooked or fried vegetables (including 160 144 & 161
pulses and legumes, and aloevera), and
seaweeds.
05.1.1 Cocoa mixes (powders) and cocoa 100 97 & 161
mass/cake. mg/kg
05.1.2 Cocoa mixes (syrups). 80 161
mg/kg
mg/kg
mg/kg
products. mg/kg
05.3 Chewing gum. 2500 161
mg/kg
mg/kg
07.2 Fine bakery wares (sweet, salty, savoury) 170 165
and mixes. mg/kg
08.2.2 Heat-treated processed meat, poultry, and 500 161
game products in whole pieces or cuts. mg/kg
08.3.2 Heat-treated processed comminuted meat, 500 161
09.2.4.1 Cooked fish and fish products. 500 161
mg/kg
marinated and/or in jelly.
120

pickled and/or in brine.
09.3.3.
echinoderms.
mg/kg
mg/kg
12.3 Vinegars. 300
mg/kg
12.4 Mustards . 320
mg/kg
mg/kg
mg/kg
12.7 Salads (e.g., macaroni salad, potato salad) 200 161 & 166
and sandwich spreads excluding cocoa- mg/kg
04.2.2.5 and 05.1.3.
food categories 13.1 - 13.4 and 13.6.
121

mg/kg
mg/kg
14.1.3.2 Vegetable nectar. 80 161
mg/kg
mg/kg
14.1.4.1 Carbonated water-based flavoured drinks. 300 161
mg/kg
14.1.4.2 Non-carbonated water-based flavoured 300 161
drinks, including punches and ades. mg/kg
14.1.4.3 Concentrates (liquid or solid) for water- 300 127 & 161
based flavoured drinks. mg/kg
mg/kg
SALTS OF MYRISTIC, PALMITIC AND STEARIC ACIDS WITH

AMMONIA, CALCIUM, POTASSIUM AND SODIUM
INS 470(i) Salts of myristic, palmitic and stearic acids with ammonia, calcium,
potassium and sodiumFunctional Class: Anticaking agent,
Emulsifier, Stabilizer.
Food Max
Food Category Notes
Cat No Level
12.1.1 Salt. GMP 71
SHELLAC, BLEACHED.
INS 904 Shellac, bleached Functional Class: Glazing agent.
Food Max
Food Category Notes
Cat No Level
04.2.1.2 Surface-treated fresh vegetables GMP 79
(including mushrooms and fungi, roots
and tubers, pulses and legumes, and aloe
122
05.1.4 Cocoa and chocolate products. GMP 3

05.1.5 Imitation chocolate, chocolate substitute GMP 3
products.
05.3 Chewing gum. GMP 3
07.2 Fine bakery wares (sweet, salty, savoury) GMP 3
and mixes.
15.0 Ready-to-eat savouries. GMP 3
SILICON DIOXIDE, AMORPHOUS.

INS 551 Silicon dioxide, amorphous Functional Class: Anticaking agent.
Food Max
Food Category Notes
Cat No Level
mg/kg
12.1.1 Salt. GMP
SODIUM ALUMINOSILICATE.
INS 554 Sodium aluminosilicate Functional Class: Anticaking agent.
Food Max
Food Category Notes
Cat No Level
mg/kg
SODIUM ASCORBATE.
INS 301 Sodium ascorbate Functional Class: Antioxidant.
123
Food Max
Food Category Notes
Cat No Level
14.1.2.1 Fruit juice . GMP
SODIUM CARBONATE.
INS 500 (i) Sodium carbonate Functional Class: Acidity regulator, Anticaking
agent, Raising agent.
Food Max
Food Category Notes
Cat No Level
02.2.1 Butter. GMP
SODIUM DIHYDROGEN CITRATE.

INS 331(i) Sodium dihydrogen citrateFunctional Class: Acidity regulator,
Emulsifier, Sequestrant, Stabilizer.
Food Max
Food Category Notes
Cat No Level
02.1.1 Butter oil, anhydrous milkfat, ghee. GMP 171
SODIUM HYDROGEN CARBONATE.

INS 500(ii) Sodium hydrogen carbonate Functional Class: Acidity regulator,
Anticaking agent, Raising agent.
Food Max
Food Category Notes
Cat No Level
02.2.1 Butter. GMP
SODIUM HYDROXIDE.
INS 524 Sodium hydroxide Functional Class: Acidity regulator.
124
Food Max
Food Category Notes
Cat No Level
02.2.1 Butter. GMP
SODIUM PROPIONATE.
INS 281 Sodium propionate Functional Class: Preservative.
Food Max
Food Category Notes
Cat No Level
mg/kg
SODIUM SESQUICARBONATE.
INS 500(iii) Sodium sesquicarbonate Functional Class: Acidity regulator,
Anticaking agent, Raising agent.
Food Max
Food Category Notes
Cat No Level
01.8.2 Dried whey and whey products, GMP 2006
SORBATES.
INS 200 Sorbic acid Functional Class: Preservative.
INS 201 Sodium sorbate Functional Class: Preservative.

INS 202 Potassium sorbate Functional Class: Preservative.
INS 203 Calcium sorbate Functional Class: Preservative.

Food Max
Food Category Notes
Cat No Level
mg/kg
01.6.3 Whey cheese. 1000
mg/kg
mg/kg
125
01.6.6 Whey protein cheese. 3000

mg/kg
02.2.2 Fat spreads, dairy fat spreads and 2000
02.3 Fat emulsions mainly of type oil-in- 1000
emulsions.
02.4 Fat-based desserts excluding dairy- 1000
based dessert products of food mg/kg
category 01.7.
mg/kg
04.1.2.5.
mg/kg
mg/kg
04.1.2.12 Cooked fruit. 1200
mg/kg
05.1.5 Imitation chocolate, chocolate 1500
mg/kg
06.6 Batters (e.g., for breading or batters 2000
for fish or poultry). mg/kg
09.2.4.1 Cooked fish and fish products. 2000
mg/kg
09.2.4.2 Cooked mollusks, crustaceans, and 2000 42
echinoderms. mg/kg
10.2.1 Liquid egg products. 5000
mg/kg
10.2.2 Frozen egg products. 1000
mg/kg
10.2.3 Dried and/or heat coagulated egg 1000
products. mg/kg
mg/kg
126

containing high- intensity sweeteners. mg/kg
12.2 Herbs, spices, seasonings and 1000
condiments (e.g., seasoning for mg/kg
instant noodles).
12.7 Salads (e.g., macaroni salad, potato 1500
salad) and sandwich spreads mg/kg
excluding cocoa- and nut-based
spreads of food categories 04.2.2.5
and 05.1.3.
12.9.1 Fermented soybean paste (e.g., miso). 1000
mg/kg
12.9.2.1 Fermented soybean sauce. 1000
mg/kg
12.9.2.3 Other soybean sauces. 1000
mg/kg
13.4 Dietetic formulae for slimming 1500
14.1.2.1 Fruit juice. 1000 42, 91 & 122
mg/kg
14.1.2.3 Concentrates for fruit juice. 1000 42, 91, 122&
mg/kg 127
14.1.3.1 Fruit nectar. 1000 42, 91 & 122
mg/kg
14.1.3.3 Concentrates for fruit nectar. 1000 42, 91, 122&
mg/kg 127
15.1 Snacks - potato, cereal, flour or starch 1000 42
and legumes).
15.2 Processed nuts, including coated nuts 1000 42
and nut mixtures (with e.g., dried mg/kg
fruit).
127
STANNOUS CHLORIDE.
INS 512 Stannous chloride Functional Class: Antioxidant,Colour
retention agent.
Food Max
Food Category Notes
Cat No Level
04.1.2.4 Canned or bottled (pasteurized) fruit. 20 mg/kg 43
mushrooms and fungi, roots and
tubers, pulse sand legumes, and aloe
vera), and seaweeds.
14.1.4 Water-based flavoured drinks, 20 mg/kg 43
" "" "
including sport, energy, or
"
electrolyte" drinks and particulated
drinks.
STEAROYL LACTYLATES.
INS 481(i) Sodium stearoyl lactylate Functional Class: Emulsifier,
Stabilizer.
INS 482(i) Calcium stearoyl lactylate Functional Class: Emulsifier.
Food Max
Food Category Notes
Cat No Level
STEARYL CITRATE.
INS 484 Stearyl citrate Functional Class: Emulsifier, Sequestrant.
Food Max
Food Category Notes
Cat No Level
02.1.2 Vegetable oils and fats. GMP
02.1.3 Fish oil, and other animal fats. GMP
mg/kg
14.1.4 Water-based flavoured drinks, 500
including "sport,""energy," or
128
"
electrolyte" drinks and particulated mg/kg
drinks.
STEVIOL GLYCOSIDES.
INS 960 Steviol glycosides Functional Class: Sweetener.
Food Max
Food Category Notes
Cat No Level
01.1.2 Dairy-based drinks, flavoured and/or 200 26&201
fermented (e.g., chocolate milk, mg/kg
cocoa, eggnog, drinking yoghurt,
whey based drinks).
01.5.2 Milk and cream powder analogues. 330 26&201
mg/kg
01.7 Dairy-based desserts (e.g., pudding, 330 26
mg/kg
category 01.7.
03.0 Edible ices, including sherbet and 270 26
sorbet. mg/kg
mg/kg
mg/kg
mg/kg
04.1.2.5.
milk.
mg/kg
129

mg/kg
04.1.2.12 Cooked fruit. 40 26
mg/kg
mushrooms and fungi, root sand mg/kg
tubers, pulses and legumes, and aloe
04.2.2.3 Vegetables (including mushrooms 330 26
and fungi, roots and tubers, pulses mg/kg
and legumes, and aloe vera), and
seaweeds in vinegar, oil, brine, or
soybean sauce.
legumes, and aloe vera), seaweed,
and nut and seed purees and spreads
(e.g., peanut butter).
and nut and seed pulps and
preparations (e.g., vegetable desserts
and sauces, candied vegetables) other
than food category 04.2.2.5.
mushrooms and fungi, roots and mg/kg
vera) and seaweed products,
excluding fermented soybean
products of food categories 06.8.6,
06.8.7, 12.9.1, 12.9.2.1 and12.9.2.3.
tubers, pulses and legumes, and
130
aloevera), and seaweeds.

mg/kg
06.3 Breakfast cereals, including rolled 350 26
oats. mg/kg
06.8.1 Soybean-based beverages. 200 26
mg/kg
08.3.2 Heat-treated processed comminuted 100 26 & 202
meat, poultry, and game products. mg/kg
09.3.1 Fish and fish products, including 100 26 & 144
mollusks, crustaceans, and mg/kg
echinoderms, marinated and/or in
jelly.
09.3.3 Salmon substitutes, caviar, and other 100 26
fish roe products. mg/kg
echinoderms.
mg/kg
12.2.2 Seasonings and condiments. 30 mg/kg 26
12.4 Mustards. 130 26
mg/kg
12.6.1 Emulsified sauces (e.g., mayonnaise, 350 26
salad dressing). mg/kg
12.6.2 Non-emulsified sauces (e.g., ketchup, 350 26
cheese sauce, cream sauce, brown mg/kg
gravy).
12.6.3 Mixes for sauces and gravies. 350 26 & 127
mg/kg
12.6.4 Clear sauces (e.g., fish sauce). 350 26
131
mg/kg
12.7 Salads (e.g., macaroni salad, potato 115 26
and 05.1.3.
12.9.2.1 Fermented soybean sauce. 30 mg/kg 26
12.9.2.2 Non-fermented soybean sauce. 165 26
mg/kg
12.9.2.3 Other soybean sauces. 165 26
mg/kg
13.4 Dietetic formulae for slimming 270 26
13.5 Dietetic foods (e.g., supplementary 660 26&198
products of food categories 13.1 -
13.4 and 13.6.
13.6 Food supplements. 2500 26&203
mg/kg
14.1.3 Fruit and vegetable nectars. 200 26
mg/kg
14.1.4 Water-based flavoured drinks, 200 26
including "sport,""energy," or mg/kg
"
drinks.
14.1.5 Coffee, coffee substitutes, tea, herbal 200mg/k 26&160
infusions, and other hot cereal and g
mg/kg
SUCRALOSE (TRICHLOROGALACTOSUCROSE).
INS 955 Sucralose (Trichlorogalactosucrose) Functional Class: Sweetener
Food Max
Food Category Notes
Cat No Level
132

fermented (e.g.,chocolate milk, mg/kg
whey-
based drinks).
01.3.2 Beverage whiteners. 580 161
mg/kg
01.4.4 Cream analogues. 580 161
mg/kg
mg/kg
fruit or flavoured yoghurt). mg/kg
category 01.7.
03.0 Edible ices, including sherbet and 320 161
sorbet. mg/kg
04.1.2.1 Frozen fruit. 400 161
mg/kg
04.1.2.2 Dried fruit. 1500 161
mg/kg
mg/kg
mg/kg
mg/kg
04.1.2.5.
04.1.2.7 Candied fruit. 800 161
mg/kg
milk.
mg/kg
133

mg/kg
04.1.2.12 Cooked fruit. 150 161
mg/kg
04.2.2.1 Frozen vegetables (including 150 161
04.2.2.3 Vegetables (including mushrooms 400
soybean sauce.
04.2.2.4 Canned or bottled (pasteurized) or 580 161
retort pouch vegetables (including mg/kg
04.2.2.5 Vegetable (including mushrooms and 400 161 & 169
134
06.8.7, 12.9.1, 12.9.2.1 and12.9.2.3.

04.2.2.8 Cooked or fried vegetables (including 150 144 & 161
tubers, pulses and legumes, and
aloevera), and seaweeds.
mass/cake. mg/kg
05.1.2 Cocoa mixes (syrups). 400 97 & 161
mg/kg
05.1.3 Cocoa-based spreads, including 400 161 & 169
fillings. mg/kg
mg/kg
05.1.5 Imitation chocolate, chocolate 800 161
05.3 Chewing gum. 5000 161
mg/kg
05.4 Decorations (e.g., for fine bakery 1000 161
sauces.
oats. mg/kg
06. 5 Cereal and starch based desserts (e.g., 400 161
06.7 Pre-cooked or processed rice 200 72
products, including rice cakes mg/kg
(Oriental type only).
07.1 Bread and ordinary bakery wares 650 161
mg/kg
09.3 Semi-preserved fish and fish 120 144
135
echinoderms.
mg/kg
11.4 Other sugars and syrups (e.g., xylose, 1500 159 & 161
12.2.1 Herbs and spices. 400 161
mg/kg
mg/kg
12.3 Vinegars. 400 161
mg/kg
12.4 Mustards. 140
mg/kg
mg/kg
mg/kg
12.7 Salads (e.g., macaroni salad, potato 1250 161 & 169
and 05.1.3.
13.5 Dietetic foods (e.g., supplementary 400
13.4 and 13.6.
mg/kg
mg/kg
14.1.3.2 Vegetable nectar. 300 161
mg/kg
136
mg/kg
14.1.3.4 Concentrates for vegetable nectar. 300 127 & 161
mg/kg
14.1.4 Water-based flavoured drinks, 300 127 & 161
"
drinks.
mg/kg
SUCROGLYCERIDES.
INS 474 Sucroglycerides Functional Class: Emulsifier
Food Max
Food Category Notes
Cat No Level
01.7 Dairy-based desserts (e.g., pudding, 5000
02. 3 Fat emulsions mainly of type oil-in- 10000 102
emulsions.
02.4 Fat-based desserts excluding dairy- 5000
category 01.7.
03.0 Edible ices, including sherbet and 5000
sorbet. mg/kg
137

mg/kg
07.2 Fine bakery wares (sweet, salty, 10000
08.2.2 Heat-treated processed meat, poultry, 5000 15
and game products in whole pieces or mg/kg
cuts.
08.3.2 Heat-treated processed comminuted 5000 15
mg/kg
mg/kg
mg/kg
medical purposes(excluding products mg/kg
of food category 13.1)
SUCROSE ACETATE ISOBUTYRATE.

INS 444 Sucrose acetate isobutyrate Functional Class: Emulsifier,
Stabilizer.
Food Max
Food Category Notes
Cat No Level
14.1.4 Water-based flavoured drinks, 500
138
"
drinks.
SULFITES.
INS 220 Sulfur dioxide Functional Class: Antioxidant, Preservative
INS 221 Sodium sulfite Functional Class: Antioxidant, Preservative
INS 222 Sodium hydrogen sulfite Functional Class: Antioxidant,
Preservative
INS 223 Sodium metabisulfite Functional Class: Antioxidant, Bleaching
agent, Flour treatment agent, Preservative.
INS 224 Potassium metabisulfite Functional Class: Antioxidant,
Preservative.
INS 225 Potassium sulfite Functional Class: Antioxidant, Preservative.
INS 227 Calcium hydrogen sulfite Functional Class: Antioxidant,
Preservative.
INS 228 Potassium bisulfite Functional Class: Antioxidant, Preservative.
INS 539 Sodium thiosulfate Functional Class: Antioxidant, Sequestrant
Food Max
Food Category Notes
Cat No Level
04.1.1.2 Surface-treated fresh fruit. 30 mg/kg 44 & 204
04.1.2.1 Frozen fruit. 500 44 & 155
mg/kg
04.1.2.2 Dried fruit. 1000 44, 135
mg/kg &218
mg/kg
mg/kg
04.1.2.7 Candied fruit. 100 44
mg/kg
milk.
mg/kg
139
mg/kg
04.2.1.3 Peeled, cut or shredded fresh 50 mg/kg 44, 76 & 136
vegetables (including mushrooms and
legumes, and aloe vera), seaweeds,
and nuts and seeds.
04.2.2.1 Frozen vegetables (including 50 mg/kg 44, 76, 136
mushrooms and fungi, root sand & 137
04.2.2.2 Dried vegetables (including 500 44 & 105
04.2.2.3 Vegetables (including mushrooms 100 44
soybean sauce.
140

06.8.7, 12.9.1, 12.9.2.1 and12.9.2.3.
06.2.1 Flours. 200 44
mg/kg
06.2.2 Starches. 50 mg/kg 44
06.4.3 Pre-cooked pastas and noodles and 20 mg/kg 44
like products.
savoury) and mixes.
09.1.2 Fresh mollusks, crustaceans, and 100 44
echinoderms. mg/kg
09.2.1 Frozen fish, fish fillets, and fish 100 44& 139
09.2.4.2 Cooked mollusks, crustaceans, and 150 44
echinoderms. mg/kg
09.2.5 Smoked, dried, fermented, and/or 30 mg/kg 44
salted fish and fish products,
echinoderms.
09.4 Fully preserved, including canned or 150 44& 140
echinoderms.
11.1.1 White sugar, dextrose anhydrous, 15mg/kg 44
dextrose monohydrate, fructose.
11.1.2 Powdered sugar, powdered dextrose. 15mg/kg 44
11.1.3 Soft white sugar, soft brown sugar, 20 mg/kg 44& 111
glucose syrup, dried glucose syrup,
raw cane sugar.
11.1.5 Plantation or mill white sugar. 70 mg/kg 44
11.2 Brown sugar excluding products of 40 mg/kg 44
food category 11.1.3.
11.3 Sugar solutions and syrups, also 70 mg/kg 44
(partially) inverted, including treacle
and molasses, excluding products of
food category 11.1.3.
141
12.2.1 Herbs and spices. 150 44

mg/kg
mg/kg
12.3 Vinegars. 100 44
mg/kg
12.4 Mustards. 250 44& 106
mg/kg
mg/kg
14.1.2.1 Fruit juice. 50 mg/kg 44& 122
14.1.2.2 Vegetable juice. 50 mg/kg 44& 122
14.1.2.3 Concentrates for fruit juice. 50 mg/kg 44, 122
&127
14.1.2.4 Concentrates for vegetable juice. 50 mg/kg 44, 122
&127
14.1.3.1 Fruit nectar. 50 mg/kg 44& 122
14.1.3.3 Concentrates for fruit nectar. 50 mg/kg 44, 122
&127
14.1.3.4 Concentrates for vegetable nectar. 50 mg/kg 44, 122&
101
14.1.4 Water-based flavoured drinks, 70 mg/kg 44, 127
" "" "
including sport, energy, or &143
drinks.
and legumes).
*
SUNSET YELLOW FCF
INS 110 Sunset yellow FCF Functional Class: Colour.
Food Max
Food Category Notes
Cat No Level
fermented (e.g., chocolate milk, mg/kg
142
whey based drinks).

mg/kg
mg/kg
01.6.4 Processed cheese. 200 3
mg/kg
mg/kg
mg/kg
02.4 Fat-based desserts excluding dairy- 50 mg/kg
based dessert products of food
category 01.7.
03.0 Edible ices, including sherbet and 50 mg/kg
sorbet.
mg/kg
04.1.2.5.
04.1.2.7 Candied fruit. 200 161
mg/kg
04.1.2.8 Fruit preparations, including pulp, 300 161 &182
milk.
mg/kg
04.2.1.2 Surface-treated fresh vegetables 300 4 & 16
(including mushrooms and fungi, mg/kg
roots and tubers, pulses and legumes,
and aloevera), seaweeds, and nuts and
seeds.
143

06.8.7, 12.9.1, 12.9.2.1 and12.9.2.3.
mg/kg
05.1.5 Imitation chocolate, chocolate 300
mg/kg
05.4 Decorations (e.g., for fine bakery 300
sauces.
oats mg/kg
06.4.3 Pre-cooked pastas and noodles and 300
like products. mg/kg
07.2 Fine bakery wares (sweet, salty, 50 mg/kg
savoury) and mixes.
08.1 Fresh meat, poultry, and game. 300 4 & 16
mg/kg
08.2 Processed meat, poultry, and game 300 16
08.3.1.1 Cured (including salted) non-heat 300 16
treated processed comminuted meat, mg/kg
08.3.1.2 Cured (including salted) and dried 135
144
non-heat treated processed mg/kg

products.
08.3.1.3 Fermented non-heat treated processed 300 16
comminuted meat, poultry, and game mg/kg
products.
08.3.2 Heat-treated processed comminuted 300 16
08.3.3 Frozen processed comminuted meat, 300 16
mg/kg
09.1.1 Fresh fish. 300 4, 16 & 50
mg/kg
09.1.2 Fresh mollusks, crustaceans, and 300 4 & 16
echinoderms. mg/kg
09.2.1 Frozen fish, fish fillets, and fish 300 95
09.2.2 Frozen battered fish, fish fillets, and 300 16
fish products, including mollusks, mg/kg
09.2.3 Frozen minced and creamed fish 300 16 & 95
09.2.4.1 Cooked fish and fish products 300 95
mg/kg
echinoderms mg/kg
09.2.4.3 Fried fish and fish products, including 300 16
echinoderms.
09.2.5 Smoked, dried, fermented, and/or 100 22
salted fish and fish products, mg/kg
echinoderms.
echinoderms, marinated and/or in
jelly.
145

09.3.3 Salmon substitutes, caviar, and other 300
fish roe products. mg/kg
09.3.4 Semi-preserved fish and fish 300
crustaceans, and echinoderms (e.g.,
fish paste), excluding
09.3.3.
echinoderms.
mg/kg
12.4 Mustards. 300
mg/kg
mg/kg
medical purposes excluding products
13.4 Dietetic formulae for slimming 50 mg/kg
purposes and weight reduction.
13.5 Dietetic foods (e.g., supplementary 300
13.4 and 13.6.
mg/kg
14.1.4 Water-based flavoured drinks, 100 127 &161
drinks.
146

and legumes).
This material may be having a negative effect on activity and concentration in children.(The prior *
.)statement must be written under contents
TALC
INS 553(iii) Talc Functional Class: Anticaking agent, Glazing agent,
Thickener
Food Max
Food Category Notes
Cat No Level
TARTRATES.
INS 334 L(+)- Tartaric acid Functional Class: Acidity regulator,

Antioxidant, sequestrant
INS 335(i) Monosodium tartrate Functional Class: Acidity regulator,
Sequestrant, stabilizer
INS 335(ii) Sodium L(+)-tartrate Functional Class: Acidity regulator,
INS 336(i) Monopotassium tartrate Functional Class: Acidity regulator,
sequestrant, Stabilizer
INS 336(ii) Dipotassium tartrate Functional Class: Acidity regulator,
INS 337 Potassium sodium L(+)-tartrate Functional Class: Acidity
regulator, sequestrant, Stabilizer
Food Max
Food Category Notes
Cat No Level
14.1.2.1 Fruit juice. 4000 45, 128
mg/kg &129
14.1.2.3 Concentrates for fruit juice. 4000 45, 127,
mg/kg 128& 129
14.1.3.1 Fruit nectar. 4000 45 & 128
mg/kg
14.1.3.3 Concentrates for fruit nectar. 4000 45, 127
mg/kg &128
147
TERTIARY BUTYLHYDROQUINONE (TBHQ).
INS 319 Tertiary butylhydroquinone (TBHQ) Functional Class:

Antioxidant.
Food Max
Food Category Notes
Cat No Level
01.3.2 Beverage whiteners. 100mg/kg 15 & 195
02.1.2 Vegetable oils and fats. 200mg/kg 15 & 130
02.1.3 Fish oil, and other animal fats. 200mg/kg 15 & 130
02.2.2 Fat spreads, dairy fat spreads and 200mg/kg 15 & 130
blended spreads.
02.3 Fat emulsions mainly of type oil-in- 200mg/kg 15 & 130
emulsions.
02.4 Fat-based desserts excluding dairy- 200mg/kg 15 & 130
based dessert products of food
category 01.7.
03.0 Edible ices, including sherbet and 200mg/kg 15 & 195
sorbet.
05.1.4 Cocoa and chocolate products. 200 15, 130
mg/kg &141
05.2 Confectionery including hard and soft 200mg/kg 15 & 130
mg/kg
05.4 Decorations (e.g., for fine bakery 200mg/kg 15 & 130
wares), toppings (non-fruit) and sweet
sauces.
06.4.3 Pre-cooked pastas and noodles and 200mg/kg 15 & 130
like products.
07.1.1 Breads and rolls. 200mg/kg 15 & 195
07.1.2 Crackers, excluding sweet crackers. 200mg/kg 15 & 195
07.1.3 Other ordinary bakery products (e.g., 200mg/kg 150&130
bagels, pita, English muffins).
07.1.4 Bread-type products, including bread 200mg/kg 15 & 195
08.2 Processed meat, poultry, and game 100mg/kg 15, 130
148
products in whole pieces or cuts. &167

08.3 Processed comminuted meat, poultry, 100mg/kg 15, 130
and game products. &162
12.2 Herbs, spices, seasonings and 200mg/kg 15 & 130
noodles).
12.4 Mustards. 200 15
mg/kg
12.5 Soups and broths. 200mg/kg 15 & 130
12.6 Sauces and like products. 200mg/kg 15 & 130
15.0 Ready-to-eat savouries. 200mg/kg 15 & 130
THERMALLY OXIDIZED SOYA BEAN OIL INTERACTED WITH

MONO- AND DIGLYCERIDES OF FATTY ACIDS.
INS 479 Thermally oxidized soya bean oil Functional Class: Emulsifier
interacted with mono- and diglycerides of fatty acids.
Food Max
Food Category Notes
Cat No Level
THIODIPROPIONATES.
INS 388 Thiodipropionic acid Functional Class: Antioxidant.
INS 389 Dilauryl thiodipropionate Functional Class: Antioxidant.
Food Max
Food Category Notes
Cat No Level
02.1.2 Vegetable oils and fats. 200 46
mg/kg
mg/kg
09.2.2 Frozen battered fish, fish fillets, and 200mg/k 15&46
fish products, including mollusks, g
14.1.4 Water-based flavoured drinks, 1000mg/ 15&46
149
including "sport,""energy," or" kg

drinks.
mg/kg
TOCOPHEROLS.
INS 307a d-alpha-Tocopherol Functional Class: Antioxidant.

INS 307b Tocopherol concentrate, mixed Functional Class: Antioxidant.
INS 307c dl-alpha-Tocopherol Functional Class: Antioxidant.
Food Max
Food Category Notes
Cat No Level
02.1. 1 Butter oil, anhydrous milk fat, ghee. 500 171
mg/kg
TRIETHYL CITRATE.
INS 1505 Triethyl citrate Functional Class: Carrier, Emulsifier, Sequestrant,

Stabilizer.
Food Max
Food Category Notes
Cat No Level
Liquid egg products. 2500 47
10.2.1
mg/kg
Dried and/or heat coagulated egg 2500 47
10.2.3
products. mg/kg
Water-based flavoured drinks, 200
including "sport,""energy," or" mg/kg
14.1.4
drinks.
150
TRIPOTASSIUM CITRATE.
INS 332(II) Tripotassium citrate Functional Class: Acidity regulator,

Sequestrant, Stabilizer.
Food Max
Food Category Notes
Cat No Level
Dried whey and whey products, GMP
01.8.2
TRISODIUM CITRATE.
INS 331(iii) Trisodium citrate Functional Class: Acidity regulator, Emulsifier,

Sequestrant, Stabilizer.
Food Max
Food Category Notes
Cat No Level
02.1.1 Butter oil, anhydrous milk fat, ghee. GMP 171
Annex Table )1A)

Permitted Natural Colours for Use in Foodstuffs in General
INS color NOTE
161 D Lycopene
160 B Lutein
162 Beet root red Betanine
163 Anthocyanine Grape skin extract
160 C Paprika Oleoresin
100)II( Turmeric Powder
100)I( Curcumin
140 Chlorophyll
150 A Plain caramel
150B Caustic sulphite
151
caramel
Activated vegetable
153
carbon
171 Titanium dioxide White dye 6
155 Chocolate brown HT Food brown 3
Annex Table )1B)

Permitted Synthetic Colours for Use in Foodstuffs in General
NOTE color INS
Food brown 3 Chocolate brown HT 155
Table (2)
Food Categories or Individual Food Items in Which
Food Additives are Permitted
Food Category No. Dairy-based drinks, flavoured and/or
01.1.2 eggnog, drinking yoghurt, whey based drinks).
Additive INS Max Level Notes
Acesulfame potassium. 950 350 mg/kg 161 & 188
Alitame. 956 100 mg/kg 161
*Allura red AC. 129 300 mg/kg 52 & 161
Aspartame. 951 600 mg/kg 161&191
Aspartame-acesulfame salt. 962 350 mg/kg 113 & 161
Brilliant blue FCF. 133 150 mg/kg 52
Caramel iii - ammonia caramel. 150c 2000 mg/kg 52
Caramel iv - sulfite ammonia 150d 2000 mg/kg 52
caramel.
Carmines. 120 150 mg/kg 52
Beta-Carotenes. 160a(ii) 1000 mg/kg 52
Beta-Carotenes, synthetic . 160a(i) 150 mg/kg 52
Beta-Carotenes, Blakeslea trispora . 160a(iii)
Carotenal, beta-apo-8'- . 160e
Carotenoic acid, ethyl ester, beta 160f
apo-8'- .
Chlorophylls, copper complexes. 141(i) 50 mg/kg 52 & 190
Chlorophyllin copper complexes, 141(ii)
potassium and sodium salts.
Diacetyltartaric and fatty acid esters 472e 5000 mg/kg
152
of glycerol.
Fast green FCF. 143 100 mg/kg 52
Grape skin extract. 163(ii) 150 mg/kg 52 & 181
Indigotine (Indigo carmine). 132 300 mg/kg 52
Iron oxide, black. 172(i) 20 mg/kg 52
Iron oxide, red . 172(ii)
Iron oxide, yellow . 172(iii)
Neotame. 961 20 mg/kg 161
Polysorbates. 432 - 436 3000 mg/kg
Propylene glycol esters of fatty acids 477 5000 mg/kg
Riboflavin, synthetic. 101(i) 300 mg/kg 52
Riboflavin 5'-phosphate sodium . 101(ii)
Riboflavin from Bacillus subtilis. 101(iii)
Saccharin. 954(i), 80 mg/kg 161
Calcium saccharin . 954(ii),
Potassium saccharin . 954(iii),
Sodium saccharin. 954(iv)
Steviol glycosides. 960 200 mg/kg 26&201
Sucralose (Trichlorogalactosucrose). 955 300 mg/kg 161
Sulfites 220-225, 227, 300 mg/kg 52
228, 539
statement must be written under contents).
Food Category No Fermented and renneted milk products (plain),

excluding food category 01.1.2 (dairybased
01.2 drinks)
Phosphates. 338; 339(i)- 1000 mg/kg 33
(iii); 340(i)-
(iii); 341(i)-
(iii);
342(i),(ii);
343(i)-(iii);
450(i)
(iii),(v)-(vii);
451(i),(ii);
452(i)-(v);
542
Food Category No.

Fermented milks (plain).
01.2.1
153
caramel.
Food Category No. Fermented milks (plain), heat-treated after

01.2.1.2 fermentation.
of glycerol.
Food Category No.

Renneted milk (plain).
01.2.2
Caramel iv - sulfite ammonia 150d GMP
caramel.
of glycerol.
Food Category No.

Beverage whiteners .
01.3.2
Acesulfame potassium. 950 2000 mg/kg 161 & 188
Ascorbyl palmitate. 304 80 mg/g 10
Ascorbyl stearate. 305
Aspartame. 951 6000 mg/kg 161&191
Butylated hydroxyanisole (BHA). 320 100 mg/kg 15 & 195
Butylated hydroxytoluene (BHT). 321 100 mg/kg 15 &195
Caramel iii - ammonia caramel. 150c 1000 mg/kg
Caramel iv - sulfite ammonia. 150d 1000 mg/kg
Beta-Carotenes, vegetable. 160a(ii) 1000 mg/kg
Beta-Carotenes, synthetic . 160a(i) 100 mg/kg
apo-8'- .
of glycerol.
Polysorbates 432 - 436 4000 mg/kg
Riboflavins 101(i) , 300 mg/kg
101(ii),
101(iii)
154
Sorbates 200 - 203 200 mg/kg

Sucralose (Trichlorogalactosucrose) 955 580 mg/kg 161
Tertiary butylhydroquinone (TBHQ) 319 100mg/kg 15 & 195
Food Category No.

Pasteurized cream (plain).
01.4.1
Food Category No. Sterilized and UHT creams, whipping and

whipped creams, and reduced fat creams
01.4.2 (plain).
of glycerol
Food Category No.

Clotted cream (plain).
01.4.3
of glycerol
Nisin 234 10 mg/kg 28
Food Category No.

Cream analogues.
01.4.4
Acesulfame potassium 950 1000 mg/kg 161 & 188
Aspartame 951 1000 mg/kg 161&191
Caramel iii - ammonia caramel 150c 5000 mg/kg
Caramel iv - sulfite ammonia 150d 5000 mg/kg
caramel
Beta-Carotenes, vegetable 160a(ii) 20 mg/kg
Carotenal, beta-apo-8'- .
Carotenoic acid, ethyl ester, beta 160e
apo-8'- . 160f
of glycerol
Grape skin extract 163(ii) 150 mg/kg 181 & 201
Neotame 961 33 mg/kg 161
155

Propylene glycol esters of fatty acids 477 5000 mg/kg 86
Food Category No.

Milk powder and cream powder (plain).
01.5.1
Additive INS Max Notes
Level
Ascorbyl palmitate 304 50 10
Ascorbyl stearate 305 mg/kg
Butylated 320 100 15 & 196
hydroxyanisole (BHA) mg/kg
Butylated 321 200 15 & 196
hydroxytoluene (BHT) mg/kg
Diacetyltartaric and 472e 10000
fatty acid esters of mg/kg
glycerol
Polydimethylsiloxane 900a 10
mg/kg
Propyl gallate 310 200 15, 75 &
mg/kg 196
Food Category No.

Milk and cream powder analogues.
01.5.2
Ascorbyl palmitate 304 80 mg/kg 10
Ascorbyl stearate 305
caramel
apo-8'- . 160f
of glycerol
Grape skin extract 163(ii) 150 mg/kg 181, 201 &
209
Phosphates 338; 339(i)- 4400 mg/kg 33 & 88
(iii); 340(i)-
156
(iii); 341(i)-
(iii);
342(i),(ii);
343(i)-(iii);
450(i)-
(iii),(v)-(vii);
451(i),(ii);
452(i)-(v);
542
Propylene glycol esters of fatty acids 477 100000
mg/kg
101(ii),
101(iii)
Steviol glycosides 960 330 mg/kg 26&201
Food Category No.

Unripened cheese.
01.6.1
caramel
apo-8'- .
Chlorophylls, copper complexes. 141(i) 50 mg/kg 161
potassium and sodium
Indigotine (Indigo carmine) 132 200 mg/kg 3
Lauric arginate ethyl ester 243 200 mg/kg
Natamycin (Pimaricin) 235 40 mg/kg 3 & 80
Polysorbates 432 - 436 80 mg/kg 38
101(ii),
101(iii)
* Sunset yellow FCF 110 300 mg/kg 3
157
Food Category No.

Ripened cheese.
01.6.2
Lysozyme 1105 GMP
Nisin 234 12.5 mg/kg 28
Food Category No.

Ripened cheese, includes rind.
01.6.2.1
caramel
Carmines 120 125 mg/kg
apo-8'- .
Chlorophylls, copper complexes. 141(i) 15 mg/kg
of glycerol
Hexamethylene tetramine 239 25 mg/kg 66
101(ii),
101(iii)
Food Category No.

Rind of ripened cheese.
01.6.2.2
*Allura red AC 129 100 mg/kg
Brilliant blue FCF 133 100 mg/kg
caramel
158

apo-8'- .
Grape skin extract 163(ii) 1000 mg/kg
Indigotine (Indigo carmine) 132 100 mg/kg
Iron oxide, black. 172(i) 100 mg/kg
Microcrystalline wax 905c(i) 30000 mg/kg
101(ii),
101(iii)
* Sunset yellow FCF 110 300 mg/kg
Food Category No. Cheese powder (for reconstitution; e.g., for

01.6.2.3 cheese sauces).
apo-8'- .
Food Category No.

Whey cheese
01.6.3
Food Category No.

Processed cheese.
01.6.4
159

*Allura red AC 129 100 mg/kg 161
apo-8'- .
of glycerol
101(ii),
101(iii)
*Sunset yellow FCF 110 200 mg/kg 3
Food Category No. Flavoured processed cheese, including

01.6.4.2 containing fruit, vegetables, meat, etc.
caramel
Food Category No.

Cheese analogues.
01.6.5
Brilliant blue FCF 133 100 mg/kg 3
160
Carmines 120 100 mg/kg 3 & 178

Beta-Carotenes, vegetable 160a(ii) 1000 mg/kg 3
apo-8'- .
of glycerol
Ethyl para-hydroxybenzoate Methyl 214 500 mg/kg 27
para-hydroxybenzoate 218
Indigotine (Indigo carmine) 132 200 mg/kg 3 & 161
Nisin 234 12.5 mg/kg 28
101(ii),
101(iii)
Saccharins 954(i), 100 mg/kg 161
954(ii),
954(iii),
954(iv)
Sorbates 200 - 203 3000 mg/kg 3
*Sunset yellow FCF 110 300 mg/kg
Food Category No.

Whey protein cheese.
01.6.6
Acetic acid, glacial 260 GMP
Calcium propionate 282 3000 mg/kg 70
Citric acid 330 GMP
Glucono delta-lactone 575 GMP
Lactic acid, L-, D- and DL 270 GMP
Malic acid, DL- 296 GMP
Nisin 234 12.5 mg/kg 28
161
Propionic acid 280 3000 mg/kg 70

Sodium propionate 281 3000 mg/kg
Food Category No. Dairy-based desserts (e.g., pudding, fruit or

01.7 flavoured yoghurt).
Alitame 956 100 mg/kg 161
Aspartame-acesulfame salt 962 350 mg/kg 113 & 161
Benzoates 210 - 213 300 mg/kg 13
apo-8'- .
of glycerol
Fast green FCF 143 100 mg/kg 2
Grape skin extract 163(ii) 200 mg/kg 181
Lauric arginate ethyl ester 243 200 mg/kg 170
Propyl gallate 310 90 mg/kg 2 & 15
101(ii),
101(iii)
162
954(ii),
954(iii),
954(iv)
Steviol glycosides 960 mg/kg
Sucroglycerides 474 5000 mg/kg
Food Category No. Liquid whey and whey products, excluding

01.8.1 whey cheeses
Benzoyl peroxide 928 100 mg/kg 74
Food Category No. Dried whey and whey products, excluding

01.8.2 whey cheeses.
Aluminium silicate 559 100 mg/kg 147
Benzoyl peroxide 928 100 mg/kg 147
Calcium aluminium silicate 556 10000 mg/kg
Calcium carbonate 170(i) 10000 mg/kg
Calcium chloride 509 GMP
Calcium hydroxide 526 GMP
Calcium silicate 552 10000 mg/kg
Hydroxypropyl distarch phosphate 1442 10000 mg/kg
Magnesium carbonate 504(i) 10000 mg/kg
Magnesium oxide 530 10000 mg/kg
Magnesium silicate, sysnthetic 553(i) 10000 mg/kg
Microcrystalline cellulose (Cellulose 460(i) 10000 mg/kg
gel)
Phosphates 338; 339(i)- 4400 mg/kg 33
(iii); 340(i)-
(iii); 341(i)-
(iii);
342(i),(ii);
343(i)-(iii);
450(i)-
(iii),(v)-(vii);
451(i),(ii);
452(i)-(v);
542
Potassium carbonate 501(i) GMP
Potassium chloride 508 GMP
Potassium hydrogen carbonate 501 (ii) GMP
163
Potassium hydroxide 525 GMP

Powdered cellulose 460(ii) 10000 mg/kg
Silicon dioxide, amorphous 551 10000 mg/kg
Sodium aluminosilicate 554 10000 mg/kg
Sodium carbonate 500(i) GMP
Sodium dihydrogen citrate 331(i) GMP
Sodium hydrogen carbonate 500(ii) GMP
Sodium hydroxide 524 GMP
Sodium sesquicarbonate 500(iii) GMP
Talc 553(iii) GMP
Tripotassium citrate 332(II) GMP
Trisodium citrate 331(iii) GMP
Food Category No.

Butter oil, anhydrous milkfat, ghee.
02.1.1
Butylated hydroxyanisole (BHA) 320 175 mg/kg 15, 133 &171
Butylated hydroxytoluene (BHT) 321 75 mg/kg 15, 133 &171
Citric acid 330 GMP 171
Propyl gallate 310 100 mg/kg 15, 133 &171
Sodium dihydrogen citrate 331(i) GMP 171
D-alpha-Tocopherol 307a 500 mg/kg 171
Tocopherol concentrate, mixed 307b
Dl-alpha-Tocopherol 307c
Trisodium citrate 331(iii) GMP 171
Food Category No.

Vegetable oils and fats.
02.1.2
Ascorbyl palmitate 304 500 mg/kg
Butylated hydroxyanisole (BHA) 320 200 mg/kg 15 & 130
Butylated hydroxytoluene (BHT) 321 200 mg/kg 15 & 130
Guaiac resin 314 1000 mg/kg
Isopropyl citrates 384 200 mg/kg
Polydimethylsiloxane 900a 10 mg/kg
164

Stearyl citrate 484 GMP
Tertiary butylhydroquinone 319 200mg/kg 15 & 130
(TBHQ)
Thiodipropionic acid 388 200 mg/kg 46
Dilauryl thiodipropionate 389
Food Category No.

Fish oil, and other animal fats.
02.1.3
apo-8'- .
of glycerol
Fast green FCF 143 GMP
Stearyl citrate 484 GMP
(TBHQ)
Food Category No.

Butter.
02.2.1
Annatto extracts, bixin-based
Calcium hydroxide 526 GMP
165
Annatto extracts, bixin-based

apo-8'- .
(iii); 340(i)-
(iii); 341(i)-
(iii);
342(i),(ii);
343(i)-(iii);
450(i)-
(iii),(v)-(vii);
451(i),(ii);
452(i)-(v);
542
Sodium carbonate 500 (i) GMP
Sodium hydrogen carbonate 500(ii) GMP
Sodium hydroxide 524 GMP
Food Category No. Fat spreads, dairy fat spreads and blended
02.2.2 spreads.
Benzoates 210 - 213 1000 mg/kg 13
caramel
Carmines 120 500 mg/kg 161 & 178
apo-8'- .
of glycerol
Calcium disodium 385 100 mg/kg 21
ethylenediaminetetraacetate
Disodium
ethylenediaminetetraacetate 386
166
Lauric arginate ethyl ester 243 200 mg/kg 214 & 215
(iii); 340(i)-
(iii); 341(i)-
(iii);
342(i),(ii);
343(i)-(iii);
450(i)-
(iii),(v)-(vii);
451(i),(ii);
452(i)-(v);
542
Polydimethylsiloxane 900a 10 mg/kg 152
101(ii),
101(iii)
Sodium stearoyl lactylate 481(i) 10000 mg/kg
Calcium stearoyl lactylate 482(i)
Sucroglycerides 474 10000 mg/kg 102
Thermally oxidized soya bean oil 479 5000 mg/kg
interacted with mono- and
diglycerides of fatty acids.
Thiodipropionic acid Dilauryl 388 200 mg/kg 46
thiodipropionate 389
D-alpha-Tocopherol 307a 500 mg/kg
Tocopherol concentrate, mixed 307b
Dl-alpha-Tocopherol 307c
Food Category No. Fat emulsions mainly of type oil-in-water,

including mixed and/or flavoured products
02.3 based on fat emulsions.
Benzoates 210 - 213 1000 mg/kg 13
167
Carmines 120 500 mg/kg 161 & 178

Carotenoic acid, ethyl ester, beta apo- 160f
8'- .
of glycerol
Indigotine (Indigo carmine) 132 161 300 mg/kg
(iii); 340(i)-
(iii); 341(i)-
(iii);
342(i),(ii);
343(i)-(iii);
450(i)-
(iii),(v)-(vii);
451(i),(ii);
452(i)-(v);
542
101(ii),
101(iii)
Food Category No. Fat-based desserts excluding dairy-based

02.4 dessert products of food category 01.7
Benzoates 210 - 213 1000 mg/kg 13
168

caramel
apo-8'- .
Chlorophylls, copper complexes 141(i) 500 mg/kg
potassium and sodium salts
of glycerol
Fast green FCF 143 100 mg/kg
Propylene glycol esters of fatty 477 40000 mg/kg
acids
101(ii),
101(iii)
954(ii),
954(iii),
954(iv)
Steviol glycosides 960 330 mg/kg 26
(TBHQ)
Food Category No.

Edible ices, including sherbet and sorbet.
03.0
169

Ascorbyl palmitate Ascorbyl 304 200 mg/kg 10 & 15
stearate 305
caramel
apo-8'- .
potassium and sodium salts
of glycerol
101(ii),
101(iii)
954(ii),
954(iii),
954(iv)
170
(TBHQ)
Food Category No.

Surface-treated fresh fruit.
04.1.1.2
Beeswax 901 GMP
Candelilla wax 902 GMP
Carnauba wax 903 400 mg/kg
Glycerol ester of wood rosin 445 110 mg/kg
Iron oxide, black. 172(i) 1000 mg/kg 4 & 16
Polyvinylpyrrolidone Polyethylene 1521 GMP
glycol
Polyvinylpyrrolidone 1201 GMP
Riboflavins 101(i) , 300 mg/kg 4 & 16
101(ii),
101(iii)
Shellac, bleached 904 GMP
Sucroglycerides 474 GMP
Sulfites 220-225, 227, 30 mg/kg 44 & 204
228, 539
Food Category No.

Processed fruit.
04.1.2
Food Category No.

Frozen fruit
04.1.2.1.
Sulfites 220-225, 227, 500 mg/kg 44 & 155
228, 539
Food Category No.

Dried fruit.
04.1.2.2
171

of glycerol
Disodium 386
Ethyl para-hydroxybenzoate 214 800 mg/kg 27
Methyl para-hydroxybenzoate 218
Sulfites 220-225, 227, 1000 mg/kg 44, 135 &218
228, 539
Food Category No.

Fruit in vinegar, oil, or brine.
04.1.2.3
Benzoates 210 - 213 1000 mg/kg 13
Caramel iv - sulfite ammonia 150d 7500 mg/k
caramel
apo-8'- .
Chlorophylls, copper complexes 141(i) 100 mg/kg 62
of glycerol
Disodium
ethylenediaminetetraacetateal 386
172

954(ii),
954(iii),
954(iv)
Sulfites 220-225, 227, 100 mg/kg 44
228, 539
Food Category No.

Canned or bottled (pasteurized) fruit
04.1.2.4
caramel
apo-8'- .
101(ii),
101(iii)
173

954(ii),
954(iii),
954(iv)
Stannous chloride 512 20 mg/kg 43
Food Category No.

Jams, jellies, marmelades
04.1.2.5
Benzoates 210 - 213 1000 mg/kg 13
caramel
apo-8'- .
Disodium 386
ethylenediaminetetraacetateal
101(ii),
174
101(iii)
954(ii),
954(iii),
954(iv)
Sulfites 220-225, 227, 100 mg/kg 44
228, 539
Food Category No. Fruit-based spreads (e.g., chutney) excluding

04.1.2.6 products of food category 04.1.2.5.
Benzoates 210 - 213 1000 mg/kg 13
caramel
apo-8'- .
of glycerol
Disodium 386
175

(iii); 340(i)-
(iii); 341(i)-
(iii);
342(i),(ii);
343(i)-(iii);
450(i)-
(iii),(v)-(vii);
451(i),(ii);
452(i)-(v);
542
101(ii),
101(iii)
954(ii),
954(iii),
954(iv)

Food Category No.

Candied fruit.
04.1.2.7
Aluminium ammonium sulfate 523 200 mg/kg 6
Benzoates 210 - 213 1000 mg/kg 13
caramel
176

apo-8'- .
of glycerol
101(ii),
101(iii)
Sulfites 220-225, 227, 100 mg/kg 44
228, 539
Food Category No. Fruit preparations, including pulp, purees, fruit

04.1.2.8 toppings and coconut milk.
*Allura red AC 129 300 mg/kg 161 & 182
Benzoates 210 - 213 1000 mg/kg 13
Brilliant blue FCF 133 100 mg/kg 161 & 182
Caramel iii - ammonia caramel 150c 7500 mg/kg 187
caramel
Carmines 120 500 mg/kg 182
Beta-Carotenes, synthetic . 160a(i) 100 mg/kg 161 & 182
177
apo-8'- .
Chlorophylls, copper complexes 141(i) 100 mg/kg 62 & 182
of glycerol
Fast green FCF 143 100 mg/kg 161 & 182
Grape skin extract 163(ii) 500 mg/kg 179, 181 &
182
Riboflavins 101(i) , 300 mg/kg 182
101(ii),
101(iii)
954(ii),
954(iii),
954(iv)
Sulfites 220-225, 227, 500 mg/kg 44
228, 539
*Sunset yellow FCF 110 300 mg/kg 161 &182
Food Category No. Fruit-based desserts, including fruit flavoured

04.1.2.9 water-based Desserts.
Ascorbyl palmitate 304 500 mg/kg 2 & 10
Benzoates 210 - 213 1000 mg/kg 13
caramel
178

apo-8'- .
of glycerol
101(ii),
101(iii)
954(ii),
954(iii),
954(iv)
Sulfites 220-225, 227, 100 mg/kg 44
228, 539
Food Category No.

Fermented fruit products.
04.1.2.10
179
Benzoates 210 - 213 1000 mg/kg 13

Beta-Carotenes, vegetable 160a(ii) 200 mg/kg 200 mg/kg
Beta-Carotenes, synthetic . 160a(i) 500 mg/kg 500 mg/kg
apo-8'- . 160f
of glycerol
(iii); 340(i)-
(iii); 341(i)-
(iii);
342(i),(ii);
343(i)-(iii);
450(i)-
(iii),(v)-(vii);
451(i),(ii);
452(i)-(v);
542
101(ii),
101(iii)
954(ii),
954(iii),
954(iv)
180

Sulfites 220-225, 227, 100 mg/kg 44
228, 539
Food Category No.

Fruit fillings for pastries.
04.1.2.11
Acesulfame potassium 950 350 mg/kg 161 &188
Benzoates 210 - 213 1000 mg/kg 13
caramel
apo-8'- . 160f

Disodium
181

101(ii),
101(iii)
Sulfites 220-225, 227, 100 mg/kg 44
228, 539
Food Category No.

Cooked fruit.
04.1.2.12
Benzoates 210 - 213 1000 mg/kg 13
Food Category No. Surface-treated fresh vegetables (including

mushrooms and fungi, roots and tubers, pulses
04.2.1.2 and legumes, and aloevera), seaweeds, and
nuts and seeds
Beeswax 901 GMP 79
Candelilla wax 902 GMP 79
Carnauba wax 903 400 mg/kg 79
182
Beta-Carotenes, synthetic . 160a(i) 500 mg/kg 4, 16 & 161

apo-8'- . 160f
(iii); 340(i)-
(iii); 341(i)-
(iii);
342(i),(ii);
343(i)-(iii);
450(i)-
(iii),(v)-(vii);
451(i),(ii);
452(i)-(v);
542
Riboflavins 101(i) , 300 mg/kg 4 & 16
101(ii),
101(iii)
Shellac, bleached 904 GMP 79
*Sunset yellow FCF 110 300 mg/kg 4 & 16
Food Category No. Peeled, cut or shredded fresh vegetables

(including mushrooms and fungi, roots and
04.2.1.3 tubers, pulses and legumes, and aloe vera),
seaweeds, and nuts and seeds
Sulfites 220-225, 227, 50 mg/kg 44, 76 & 136
228, 539
Food Category No. Processed vegetables (including mushrooms

04.2.2 legumes, and aloe vera), seaweeds, and nuts
and seeds.
183

Caramel iv - sulfite ammonia 150d 50000 mg/k 92 & 161
caramel
Food Category No. Frozen vegetables (including mushrooms and

04.2.2.1 and aloe vera), seaweeds, and nuts and seeds
Calcium disodium 385 100 mg/kg 21 & 110
Disodium
954(ii),
954(iii),
954(iv)
Sulfites 220-225, 227, 50 mg/kg 44, 76, 136 &
228, 539 137
Food Category No. Dried vegetables (including mushrooms and

04.2.2.2 and aloe vera), seaweeds, and nuts and seeds.
Ascorbyl palmitate 304 80m g/kg 10
Benzoates 210 - 213 1000 mg/kg 13
Butylated hydroxyanisole (BHA) 320 200 mg/kg 15, 76 & 196
Butylated hydroxytoluene (BHT) 321 200 mg/kg 15, 76 & 196
Caramel iii - ammonia caramel 150c 50000 mg/kg 76 &161
Beta-Carotenes, vegetable 160a(ii) 200 mg/kg 200 mg/kg
184

apo-8'- . 160f
Diacetyltartaric and fatty acid esters 472e 10000 mg/kg 10000 mg/kg
of glycerol
Calcium disodium 385 800 mg/kg 21& 64
Disodium
Propyl gallate 310 50 mg/kg 15, 76 & 196
954(ii),
954(iii),
954(iv)
Sulfites 220-225, 227, 500 mg/kg 44 & 105
228, 539
Food Category No. Vegetables (including mushrooms and fungi,

roots and tubers, pulses and legumes, and aloe
04.2.2.3 vera), and seaweedsin vinegar, oil, brine, or
soybean sauce.
Benzoates 210 - 213 2000 mg/kg 13
Carmines 120 500 mg/kg 161 & 178
185

apo-8'- . 160f
of glycerol
Disodium
Fast green FCF. 143 300 mg/kg
Ferrous gluconate 579 150 mg/kg 23 & 48
Ferrous lactate 585 150 mg/kg 23 & 48
101(ii),
101(iii)
954(ii),
954(iii),
954(iv)
Sucralose (Trichlorogalactosucrose) 955 400 mg/kg
Sulfites 220-225, 227, 100 mg/kg 44
228, 539
Food Category No. Canned or bottled (pasteurized) or retort

04.2.2.4 fungi, roots and tubers, pulses and legumes,
186

apo-8'- . 160f
Disodium
Polydimethylsiloxane 900a 10 mg/kg 10 mg/kg
Saccharins 954(i), 160 mg/kg 144 & 161
954(ii),
954(iii),
954(iv)
Sulfites 220-225, 227, 50 mg/kg 44
228, 539
Food Category No. Vegetable (including mushrooms and fungi,

04.2.2.5 vera), seaweed, and nut and seed purees and
spreads (e.g., peanut butter).
Acesulfame potassium 950 1000 mg/kg 188
Benzoates 210 - 213 1000 mg/kg 13
187

apo-8'- .

Disodium 386
954(ii),
954(iii),
954(iv)
Sucralose (Trichlorogalactosucrose) 955 400 mg/kg 161 & 169
Sulfites 220-225, 227, 500 mg/kg 44 & 138
228, 539
Food Category No. Vegetable (including mushrooms and fungi,

vera), seaweed, and nut and seed pulps and
04.2.2.6 preparations (e.g., vegetable desserts and
category 04.2.2.5
188

Benzoates 210 - 213 3000 mg/kg 13
apo-8'- .

of glycerol
Disodium 386
Polydimethylsiloxane 900a 50 mg/kg 50 mg/kg
101(ii),
101(iii)
189

954(ii),
954(iii),
954(iv)
Sulfites 220-225, 227, 300 mg/kg 44 & 205
228, 539
Food Category No. Fermented vegetable (including mushrooms

legumes, and aloe vera) and seaweed products,
04.2.2.7 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.
Benzoates 210 - 213 1000 mg/kg 13
apo-8'- .

of glycerol
190

Disodium 386
(iii); 340(i)-
(iii); 341(i)-
(iii);
342(i),(ii);
343(i)-(iii);
450(i)-
(iii),(v)-(vii);
451(i),(ii);
452(i)-(v);
542
101(ii),
101(iii)
954(ii),
954(iii),
954(iv)
Sulfites 220-225, 227, 500 mg/kg 44
228, 539
Food Category No. Cooked or fried vegetables (including

mushrooms and fungi, roots and tubers, pulses
04.2.2.8 and legumes, and aloe vera), and seaweeds.
191

Aspartame 951 1000 mg/kg 161 & 191
Benzoates 210 - 213 1000 mg/kg 13

of glycerol
Disodium 386
954(ii),
954(iii),
954(iv)
Food Category No.

Confectionery.
05.0
Ascorbyl palmitate 304 500 mg/kg 10, 15 & 114
scorbyl stearate 305
Food Category No. Cocoa products and chocolate products

05.1 including imitations and chocolate substitutes.
Food Category No.

Cocoa mixes (powders) and cocoa mass/cake.
05.1.1
Ammonium salts of phosphatidic 442 10000 mg/kg 97
acid
192
Propylene glycol esters of fatty acids 477 5000 mg/kg 97

954(ii),
954(iii),
954(iv)
Food Category No.

Cocoa mixes (syrups).
05.1.2
Acesulfame potassium 950 350 mg/kg 97, 161 &
188
Chlorophylls, copper complexes 141(i) 6.4 mg/kg 62 & 161
Neotame 961 33 mg/kg 97 & 161
954(ii),
954(iii),
954(iv)
Food Category No.

Cocoa-based spreads, including fillings.
05.1.3
Benzoates 210 - 213 1500 mg/kg 13
Caramel iii - ammonia caramel 150c GMP
caramel
apo-8'- .
193
Chlorophylls, copper complexes 141(i) 6.4 mg/kg 62 & 161

Disodium 386
954(ii),
954(iii),
954(iv)
Food Category No.

Cocoa and chocolate products.
05.1.4
Ammonium salts of phosphatidic 442 10000 mg/kg
acid
Beeswax 901 GMP 3
Butylated hydroxyanisole (BHA) 320 200 mg/kg 15, 130 &141
apo-8'- .
Castor oil 1503 350 mg/kg
194

954(ii),
954(iii),
954(iv)
Tertiary butylhydroquinone 319 200 mg/kg 15, 130 &141
(TBHQ)
Food Category No. Lmitation chocolate, chocolate substitute

05.1.5 product.
Ammonium salts of phosphatidic 442 10000 mg/kg
acid
Beeswax 901 GMP 3
Benzoates 210 - 213 1500 mg/kg 13
apo-8'- .
Chlorophylls, copper complexes 141(i) 700
195

(iii); 340(i)-
(iii); 341(i)-
(iii);
342(i),(ii);
343(i)-(iii);
450(i)-
(iii),(v)-(vii);
451(i),(ii);
452(i)-(v);
542
101(ii),
101(iii)
954(ii),
954(iii),
954(iv)
Sorbates 200-203 1500 mg/kg
Food Category No. Confectionery including hard and soft candy,

nougats, etc.other than food categories 05.1,
05.2 05.3 and 05.4
Beeswax 901 GMP 3
Benzoates 210 - 213 1500 mg/kg 13
caramel
196

apo-8'- .
Diacetyltartaric and fatty acid esters 472e 10000 mg/k
of glycerol
Microcrystalline wax 905c(i) GMP 3
Neotame 961 330 mg/kg 158 & 161
101(ii),
101(iii)
954(ii),
954(iii),
954(iv)
(TBHQ)
Food Category No.

Hard candy.
05.2.1
188
197
Food Category No.

Soft candy
05.2.2
188
Food Category No.

Nougats and marzipans.
05.2.3
Food Category No.

Chewing gum
05.3
Aspartame 951 10000 mg/kg 161&191
Beeswax 901 GMP GMP
Benzoates 210 – 213 1500 mg/kg 13
Butylated hydroxyanisole (BHA) 320 400 mg/kg 130
Butylated hydroxytoluene (BHT) 321 400 mg/kg 130
caramel
apo-8'- .
198

Cyclodextrin, beta- 459 20000 mg/kg
of glycerol
Microcrystalline wax 905c(i) 20000 mg/kg 3
Polyethylene glycol 1521 20000 mg/kg
Polyvinylpyrrolidone 1201 10000 mg/kg
Propyl gallate 310 1000 mg/kg 130
101(ii),
101(iii)
954(ii),
954(iii),
954(iv)
Stearyl citrate 484 15000 mg/kg
Tertiary butylhydroquinone 319 400 mg/kg 130
(TBHQ)
Food Category No. Decorations (e.g., for fine bakery wares),
199
05.4 toppings (nonfruit) and sweet sauces.

Beeswax 901 GMP
Benzoates 210 - 213 1500 mg/kg 13
caramel
apo-8'- .
of glycerol
101(ii),
101(iii)
954(ii),
954(iii),
200
954(iv)
Shellac, bleached 904 GMP
(TBHQ)
Food Category No.

Whole, broken, or flaked grain, including rice.
06.1
Food Category No. Flours and starches (including soybean

06.2 powder).
Alpha-Amylase from Aspergillus 1100 GMP
oryzae var
Diacetyltartaric and fatty acid esters 472e 3000 mg/kg 186
of glycerol
Food Category No.

Flours
06.2.1.
Azodicarbonamide 927a 45 mg/kg
Benzoyl peroxide 928 75 mg/kg
Chlorine dioxide 926 30 mg/kg 87
Sulfites 220-225, 227, 200 mg/kg 44
228, 539
Food Category No..

Starches
06.2.2
Sulfites 220-225, 227, 50 mg/kg 44
228, 539
Food Category No.

Breakfast cereals, including rolled oats.
06.3
201
Ascorbyl palmitate. 304 200 mg/kg 10

caramel
apo-8'- .
Grape skin extract. 163(ii) 200 mg/kg
(iii); 340(i)-
(iii); 341(i)-
(iii);
342(i),(ii);
343(i)-(iii);
450(i)-
(iii),(v)-(vii);
451(i),(ii);
452(i)-(v);
542
101(ii),
101(iii)
954(ii),
954(iii),
954(iv)
202
Food Category No.

Dried pastas and noodles and like products.
06.4.2
caramel
of glycerol
Food Category No. Pre-cooked pastas and noodles and like

06.4.3 products.
Benzoates 210 – 213 1000 mg/kg 13
Caramel iii - ammonia caramel 150c 50000 mg/kg 153 & 173
caramel
Carmines 120 100 mg/kg 153 & 178
apo-8'- .
of glycerol
Propylene glycol esters of fatty acids 477 5000 mg/kg 2 & 153
101(ii),
101(iii)
Sulfites 220-225, 227, 20 mg/kg 44
228, 539
203
(TBHQ)
Food Category No. Cereal and starch based desserts (e.g., rice
06.5 pudding, tapioca pudding).
Ascorbyl palmitate. 304 500 mg/kg 2 & 10
Benzoates 210 – 213 1000 mg/kg 13
caramel
apo-8'- .
of glycerol
Disodium
Grape skin extract. 163(ii) 200 mg/kg 181
Indigotine (Indigo carmine). 132 150 mg/kg
Nisin 234 3 mg/kg 28
204

101(ii),
101(iii)
954(ii),
954(iii),
954(iv)
Food Category No. Batters (e.g., for breading or batters for fish or
06.6 poultry).
caramel
apo-8'- .
of glycerol
101(ii),
101(iii)
Food Category No. Pre-cooked or processed rice products,

06.7 including rice cakes (Oriental type only).
caramel
Food Category No. Soybean-based beverages.
205
06.8.1
101(ii),
101(iii)
Food Category No.

Other soybean protein products.
06.8.8
caramel
Food Category No.

Bakery wares.
07.0
Benzoates 210 - 213 1000 mg/kg 13
Carnauba wax 903 GMP 3
Propylene glycol esters of fatty acids 477 15000 mg/kg 11 & 72
Food Category No.

Bread and ordinary bakery wares.
07.1
Aspartame 951 4000 mg/kg 161 &191
of glycerol
Food Category No.

Breads and rolls
07.1.1.
206

(TBHQ)
Food Category No.

Crackers, excluding sweet crackers.
07.1.2
caramel
apo-8'- .
(TBHQ)
Food Category No. Other ordinary bakery products (e.g., bagels,

07.1.3 pita, English muffins).

caramel
apo-8'- .
Tertiary butylhydroquinone 319 200mg/kg 150&130
(TBHQ)
207
Food Category No. Bread-type products, including bread stuffing

07.1.4 and bread crumbs.
apo-8'- .
Chlorophylls, copper complexes 141(i) 6.4 mg/kg 62 &161
(TBHQ)
Food Category No.

Steamed breads and buns.
07.1.5
apo-8'- .
Food Category No.

Mixes for bread and ordinary bakery wares.
07.1.6
Food Category No. Fine bakery wares (sweet, salty, savoury) and
07.2 mixes.
Aspartame 951 1700 mg/kg 165 &191
Beeswax 901 GMP 3
208

caramel
Beta-Carotenes, vegetable 160a(ii) 1000
apo-8'- .
of glycerol
Neotame 961 80 mg/kg 161 & 165
101(ii),
101(iii)
954(ii),
954(iii),
954(iv)
Sulfites 220-225, 227, 50 mg/kg 44
228, 539
* Sunset yellow FCF. 110 50 mg/kg
Food Category No. Mixes for fine bakery wares (e.g., cakes,
07.2.3 pancakes).
209
Food Category No. Meat and meat products, including poultry and
08.0 game.
Caramel iii - ammonia caramel 150c GMP 3, 4 & 16
Caramel iv - sulfite ammonia 150d GMP 3, 4 & 16
caramel
Food Category No.

Fresh meat, poultry, and game.
08.1
Fast green FCF 143 100 mg/kg 3, 4 & 16
Food Category No. Fresh meat, poultry, and game, whole pieces
08.1.1 or cuts.
Food Category No.

Fresh meat, poultry, and game, comminuted.
08.1.2
Carmines 120 100 mg/kg 4, 16 & 117
Beta-Carotenes, vegetable 160a(ii) 20 mg/kg 4 & 16
apo-8'- .
Grape skin extract. 163(ii) 1000 mg/kg 4, 16 & 94
Food Category No. Processed meat, poultry, and game products in

08.2. whole pieces or cuts
210

Fast green FCF 143 100 mg/kg 3&4
Grape skin extract. 163(ii)
101(ii),
101(iii)
Tertiary butylhydroquinone (TBHQ) 319 100mg/kg 15, 130 &167
.
Food Category No. Cured (including salted) and dried non-heat
treated processed meat, poultry, and game
08.2.1.2 products in whole pieces or cuts.
Benzoates 210 - 213 1000 mg/kg 3 & 13
Natamycin (Pimaricin) 235 6 mg/kg
Food Category No. Heat-treated processed meat, poultry, and

08.2.2 game products in whole pieces or cuts.
954(ii),
954(iii),
954(iv)
Food Category No. Frozen processed meat, poultry, and game

08.2.3 products in whole pieces or cuts.
(iii); 340(i)-
(iii); 341(i)-
(iii);
342(i),(ii);
343(i)-(iii);
450(i)-
(iii),(v)-(vii);
451(i),(ii);
452(i)-(v);
542
211
Food Category No. Processed comminuted meat, poultry, and

08.3 game products.
(iii); 340(i)-
(iii); 341(i)-
(iii);
342(i),(ii);
343(i)-(iii);
450(i)-
(iii),(v)-(vii);
451(i),(ii);
452(i)-(v);
542
101(ii),
101(iii)
Tertiary butylhydroquinone (TBHQ) 319 100mg/kg 15, 130 &162
Food Category No. Non-heat treated processed comminuted meat,

08.3.1 poultry, and game products.
Food Category No. Cured (including salted) non-heat treated

processed comminuted meat, poultry, and
08.3.1.1 game products
apo-8'- .
Food Category No. Cured (including salted) and dried non-heat
212
treated processed comminuted meat, poultry,

08.3.1.2 and game products.
Benzoates 210 - 213 1000 mg/kg 3 & 13
apo-8'- .
Food Category No. Fermented non-heat treated processed

08.3.1.3 products.
apo-8'- .
Food Category No. Heat-treated processed comminuted meat,

08.3.2 poultry, and game products.

apo-8'- .
213
Disodium
954(ii),
954(iii),
954(iv)
Steviol glycosides. 960 100 mg/kg 26 & 202
Food Category No. Frozen processed comminuted meat, poultry,

08.3.3 and game products.
.
Food Category No.
Edible casings (e.g., sausage casings).
08.4
Canthaxanthin 161g 30 ppm
apo-8'- .
Fast green FCF 143 100 mg/kg 3&4
(iii); 340(i)-
214
(iii); 341(i)-
(iii);
342(i),(ii);
343(i)-(iii);
450(i)-
(iii),(v)-(vii);
451(i),(ii);
452(i)-(v);
542
101(ii),
101(iii)
Food Category No. Fresh fish and fish products, including

09.1 mollusks, crustaceans, and echinoderms
Food Category No.

Fresh fish
09.1.1.
Brilliant blue FCF 133 300 mg/kg 4, 16 & 50
Carmines 120 300 mg/kg 4, 16 & 50
Beta-Carotenes, vegetable 160a(ii) 100 mg/kg 4, 16 & 50
apo-8'- .
Indigotine (Indigo carmine). 132 300 mg/kg 4, 16 & 50
*Sunset yellow FCF 110 300 mg/kg 4, 16 & 50
Food Category No.

Fresh mollusks, crustaceans, and echinoderms.
09.1.2
215

apo-8'- .
Sulfites 220-225, 227, 100 mg/kg 44
228, 539
Food Category No. Processed fish and fish products, including

09.2 mollusks,crustaceans, and echinoderms.
Aspartame 951 300 mg/kg 144 &191
caramel
apo-8'- .
Food Category No. Frozen fish, fish fillets, and fish products,
09.2.1 echinoderms.
Carmines 120 100 mg/kg 95 & 178
Disodium
101(ii),
101(iii)
Sulfites 220-225, 227, 100 mg/kg 44& 139
216
228, 539
Food Category No . Frozen battered fish, fish fillets, and fish

products, including mollusks, crustaceans, and
09.2.2 echinoderms
Carmines 120 500 mg/kg 16, 95 & 178
Disodium
101(ii),
101(iii)
Thiodipropionic acid 388 200mg/kg 15&46
Food Category No. Frozen minced and creamed fish products,

09.2.3 echinoderms.
Grape skin extract. 163(ii) GMP 16 & 95
101(ii),
101(iii)
217
Food Category No. Cooked and/or fried fish and fish products,
09.2.4 echinoderms.
Food Category No.

Cooked fish and fish products.
09.2.4.1
Disodium
101(ii),
101(iii)
954(ii),
954(iii),
954(iv)
Sorbates 200 - 2003
*Sunset yellow FCF 110
Food Category No. Cooked mollusks, crustaceans, and

09.2.4.2 echinoderms.
Benzoates 210 - 213 2000 mg/kg 13 & 82
218

101(ii),
101(iii)
Sorbates 200 - 2003 2000 mg/kg 42
Sulfites 220-225, 227, 150 mg/kg 44
228, 539
Food Category No. Fried fish and fish products, including

09.2.4.3 mollusks, crustaceans, and echinoderms.
Carmines 120 500 mg/kg 16, 95 & 178
Grape skin extract. 163(ii) 1000 mg/kg 16 & 95
101(ii),
101(iii)
Food Category No. Smoked, dried, fermented, and/or salted fish

09.2.5 crustaceans, and echinoderms.
Benzoates 210 - 213 200 mg/kg 13 & 121
219

Indigotine (Indigo carmine). 132 300 mg/kg 22 & 161
101(ii),
101(iii)
Sulfites 220-225, 227, 30 mg/kg 44
228, 539
Food Category No. Semi-preserved fish and fish products, include

09.3 mollusks, crustaceans, and echinoderms
Aspartame-acesulfame salt 962 200 mg/kg 113
Benzoates 210 - 213 2000 mg/kg 13 & 120
caramel
apo-8'- .
Food Category No. Fish and fish products, including mollusks,

09.3.1 and/or in jelly
220

101(ii),
101(iii)
954(ii),
954(iii),
954(iv)
Food Category No. Fish and fish products, including mollusks,

09.3.2 in brine.
Disodium
101(ii),
101(iii)
954(ii),
954(iii),
954(iv)
Steviol glycosides. 960 165 mg/kg 26
221
Food Category No. Salmon substitutes, caviar, and other fish roe
09.3.3 products
101(ii),
101(iii)
Food Category No. Semi-preserved fish and fish products,

09.3.4 echinoderms (e.g., fish paste), excluding
222

(iii); 340(i)-
(iii); 341(i)-
(iii);
342(i),(ii);
343(i)-(iii);
450(i)-
(iii),(v)-(vii);
451(i),(ii);
452(i)-(v);
542
101(ii),
101(iii)
954(ii),
954(iii),
954(iv)
Food Category No. Fully preserved, including canned or

09.4 mollusks, crustaceans, and echinoderms.
caramel
apo-8'- .
223

Disodium
101(ii),
101(iii)
954(ii),
954(iii),
954(iv)
Sulfites 220-225, 227, 150 mg/kg 44& 140
228, 539
Food Category No.

Fresh eggs.
10.1
Brilliant blue FCF 133 GMP
caramel
Carmines 120 GMP 4
apo-8'- .
Fast green FCF 143 GMP 4
Indigotine (Indigo carmine). 132 300 mg/kg 4 & 161
Iron oxide, black. 172(i) GMP 4
224

101(ii),
101(iii)
*Sunset yellow FCF 110 GMP 4
Food Category No.

Egg products.
10.2.
caramel
Food Category No.

Liquid egg products.
10.2.1
Benzoates 210 - 213 5000 mg/kg 13
(iii); 340(i)-
(iii); 341(i)-
(iii);
342(i),(ii);
343(i)-(iii);
450(i)-
(iii),(v)-(vii);
451(i),(ii);
452(i)-(v);
542
Triethyl citrate 1505 2500 mg/kg 47
Food Category No.

Frozen egg products.
10.2.2
(iii); 340(i)-
(iii); 341(i)-
(iii);
225
342(i),(ii);
343(i)-(iii);
450(i)-
(iii),(v)-(vii);
451(i),(ii);
452(i)-(v);
542
Food Category No.

Dried and/or heat coagulated egg products.
10.2.3
of glycerol.
Disodium
Triethyl citrate 1505 2500 mg/kg 47
Food Category No. Preserved eggs, including alkaline, salted, and

10.3 canned eggs.
caramel
Food Category No.

Egg-based desserts (e.g., custard).
10.4
Aspartame 951 1000 mg/kg 161 &191
Benzoates 210 - 213 1000 mg/kg 13
226

caramel
apo-8'- .
of glycerol.
101(ii),
101(iii)
954(ii),
954(iii),
954(iv)
Food Category No. White sugar, dextrose anhydrous, dextrose

11.1.1 monohydrate, fructose.
Sulfites 220-225, 227, 15mg/kg 44
228, 539
227
Food Category No.

Powdered sugar, powdered dextrose.
11.1.2
Calcium aluminium silicate 556 15000 mg/kg 56
Calcium silicate 552 15000 mg/kg 56
Magnesium carbonate 504(i) 15000 mg/kg 56
Magnesium silicate, synthetic 553(i) 15000 mg/kg 56
(iii); 340(i)-
(iii); 341(i)-
(iii);
342(i),(ii);
343(i)-(iii);
450(i)-
(iii),(v)-(vii);
451(i),(ii);
452(i)-(v);
542
Silicon dioxide, amorphous 551 15000 mg/kg 56
Sodium aluminosilicate 554 15000 mg/kg 56
Sulfites 220-225, 227, 15mg/kg 44
228, 539
Food Category No. Soft white sugar, soft brown sugar, glucose
11.1.3 syrup, dried glucose syrup, raw cane sugar
Sulfites 220-225, 227, 20 mg/kg 44& 111
228, 539
Food Category No.

Plantation or mill white sugar.
11.1.5
Sulfites 220-225, 227, 70 mg/kg 44
228, 539
Food Category No. Brown sugar excluding products of food

11.2 category 11.1.3
Sulfites 220-225, 227, 40 mg/kg 44
228, 539
228
Food Category No. Sugar solutions and syrups, also (partially)

inverted, including treacle and molasses,
11.3 excluding products of food category 11.1.3.
101(ii),
101(iii)
Sulfites 220-225, 227, 70 mg/kg 44
228, 539
Food Category No. Other sugars and syrups (e.g., xylose, maple
11.4 syrup, sugar toppings).
Aspartame 951 3000 mg/kg 159 &191
Benzoates 210 - 213 1000 mg/kg 13
apo-8'- .
(iii); 340(i)-
(iii); 341(i)-
(iii);
342(i),(ii);
343(i)-(iii);
450(i)-
(iii),(v)-(vii);
451(i),(ii);
452(i)-(v);
542
229
101(ii),
101(iii)
954(ii),
954(iii),
954(iv)
Sucralose (Trichlorogalactosucrose). 955 1500 mg/kg 159 & 161
Sulfites 220-225, 227, 40 mg/kg 44
228, 539
Food Category No. Table-top sweeteners, including those

11.6 containing high intensity sweeteners.
Acesulfame potassium 950 GMP 188
Alitame 956 GMP
Aspartame 951 GMP 191
Benzoates 210 - 213 2000 mg/kg 13
caramel
Disodium 386
Neotame 961 GMP
(iii); 340(i)-
(iii); 341(i)-
(iii);
342(i),(ii);
343(i)-(iii);
450(i)-
(iii),(v)-(vii);
451(i),(ii);
452(i)-(v);
542
Saccharins 954(i), GMP
954(ii),
954(iii),
954(iv)
Sorbates 200 - 203 1000 mg/kg 42
230
Steviol glycosides. 960 GMP 26

Sucralose (Trichlorogalactosucrose). 955 GMP
Food Category No.

Salt
12.1.1
Calcium carbonate 170(i) GMP
Calcium silicate 552 GMP
Ferrocyanides 535, 536, 538 14 mg/kg 24 & 107
Magnesium carbonate 504(i) GMP
Magnesium oxide 530 GMP
Magnesium silicate, synthetic 553(i) GMP
(iii); 340(i)-
(iii); 341(i)-
(iii);
342(i),(ii);
343(i)-(iii);
450(i)-
(iii),(v)-(vii);
451(i),(ii);
452(i)-(v);
542
Polysorbates 432-436 10 mg/kg
Salts of myristic, palmitic and stearic 470(i) GMP 71
acids with ammonia, calcium,
Silicon dioxide, amorphous 551 GMP
Food Category No.

Salt Substitutes.
12.1.2
of glycerol.
Sodium ferrocyanide 535 20 mg/kg 24
Potassium ferrocyanide 536
Calcium ferrocyanide 538
Food Category No. Herbs, spices, seasonings and condiments

12.2 (e.g., seasoning for instant noodles).
231

caramel
Disodium 386
(TBHQ)
Food Category No.

Herbs and spices.
12.2.1
Sulfites 220-225, 227, 150 mg/kg 44
228, 539
Food Category No.

Seasonings and condiments.
12.2.2
Aspartame 951 2000 mg/kg 161 &191
Benzoates 210 - 213 1000 mg/kg 13
apo-8'- .
Sodium ferrocyanide 535 20 mg/kg 24
232
Potassium ferrocyanide 536

Calcium ferrocyanide 538
101(ii),
101(iii)
954(ii),
954(iii),
954(iv)
Sulfites 220-225, 227, 200 mg/kg 44

228, 539
Food Category No.

Vinegars.
12.3
Aspartame 951 3000 mg/kg 161 &191
Benzoates 210 - 213 1000 mg/kg 13
caramel
Saccharins 954(i), 300 mg/kg
954(ii),
954(iii),
954(iv)
Sulfites 220-225, 227, 100 mg/kg 44
228, 539
233
Food Category No.

Mustards
12.4
Aspartame 951 350 mg/kg 191
Benzoates 210 - 213 1000 mg/kg 13
caramel
apo-8'- .
of glycerol.
Disodium 386
Neotame 961 12 mg/kg
101(ii),
101(iii)
954(ii),
954(iii),
954(iv)
Sucralose (Trichlorogalactosucrose). 955 140 mg/kg
Sulfites 220-225, 227, 250 mg/kg 44& 106
228, 539
234

Tertiary butylhydroquinone 319 200 mg/kg 15
(TBHQ)
Food Category No.

Soups and broths.
12.5
Aspartame 951 1200 mg/kg 161 &188
caramel
apo-8'- .
of glycerol.
101(ii),
101(iii)
235

954(ii),
954(iii),
954(iv)
(TBHQ)
Food Category No. Ready-to-eat soups and broths, including

12.5.1 canned, bottled, and frozen.
Food Category No.

Mixes for soups and broths.
12.5.2
Food Category No.

Sauces and like products.
12.6
Benzoates 210 - 213 1000 mg/kg 13
caramel
apo-8'- .
236

of glycerol.
Formic acid 236 200 mg/kg 25
Guaiac resin 314 600 mg/kg 15
101(ii),
101(iii)
954(ii),
954(iii),
954(iv)
Sulfites 220-225, 227, 300 mg/kg 44
228, 539
(TBHQ)
Food Category No. Emulsified sauces (e.g., mayonnaise, salad

12.6.1 dressing).
Disodium 386
237
Food Category No. Non-emulsified sauces (e.g., ketchup, cheese

12.6.2 sauce, cream sauce, brown gravy).
Disodium 386
Food Category No.

Mixes for sauces and gravies.
12.6.3
Food Category No.

Clear sauces (e.g., fish sauce).
12.6.4
Food Category No. Salads (e.g., macaroni salad, potato salad) and
sandwich spreads excluding cocoa- and nut-
12.7 based spreads of food categories 04.2.2.5 and
05.1.3.
238

Aspartame 951 350 mg/kg 161 & 166

caramel
apo-8'- .
of glycerol.
Disodium 386
Neotame 961 33 mg/kg 161 & 166
101(ii),
101(iii)
954(ii),
954(iii),
954(iv)
Food Category No.

Yeast and like products .
12.8
Butylated hydroxyanisole (BHA) 320 200 mg/kg 15
239
Food Category No.

Fermented soybean paste (e.g., miso).
12.9.1
101(ii),
101(iii)
Food Category No.

Fermented soybean sauce.
12.9.2.1
caramel
Food Category No.

Non-fermented soybean sauce.
12.9.2.2
Food Category No.

Other soybean sauces.
12.9.2.3
Food Category No.

Infant formulae.
13.1.1
Ascorbyl palmitate 304 10 mg/kg 15, 72 & 187
Food Category No.

Follow-up formulae.
13.1.2
240
Food Category No. Formulae for special medical purposes for

13.1.3 infants.
Ascorbyl palmitate 304 10mg/kg 10, 15 & 72
Food Category No. Complementary foods for infants and young

13.2 children.
Ascorbyl palmitate 304 100mg/kg 10 & 15
Food Category No. Dietetic foods intended for special medical

purposes (excluding products of food category
13.3 13.1).
Benzoates 210 - 213 1500 mg/kg 13
caramel
apo-8'- .
of glycerol.
(iii); 340(i)-
(iii); 341(i)-
(iii);
342(i),(ii);
343(i)-(iii);
450(i)-
241
(iii),(v)-(vii);
451(i),(ii);
452(i)-(v);
542
101(ii),
101(iii)
954(ii),
954(iii),
954(iv)
Food Category No. Dietetic formulae for slimming purposes and

13.4 weight reduction
Benzoates 210 - 213 1500 mg/kg 13
caramel
apo-8'- .
242
of glycerol.
(iii); 340(i)-
(iii); 341(i)-
(iii);
342(i),(ii);
343(i)-(iii);
450(i)-
(iii),(v)-(vii);
451(i),(ii);
452(i)-(v);
542
101(ii),
101(iii)
954(ii),
954(iii),
954(iv)
Food Category No. Dietetic foods (e.g., supplementary foods for

13.5 dietary use) excluding products of food
Alitame 956 300 mg/kg
243
Benzoates 210 - 213 2000 mg/kg 13

caramel
apo-8'- .
of glycerol.
(iii); 340(i)-
(iii); 341(i)-
(iii);
342(i),(ii);
343(i)-(iii);
450(i)-
(iii),(v)-(vii);
451(i),(ii);
452(i)-(v);
542
101(ii),
101(iii)
954(ii),
954(iii),
954(iv)

244
Food Category No.

Food supplements.
13.6
Beeswax 901 GMP 3
Benzoates 210 - 213 2000 mg/kg 13
caramel
apo-8'- .
of glycerol.
Disodium 386
(iii); 340(i)-
(iii); 341(i)-
(iii);
245
342(i),(ii);
343(i)-(iii);
450(i)-
(iii),(v)-(vii);
451(i),(ii);
452(i)-(v);
542
Polyvinylpyrrolidone 1201 GMP
101(ii),
101(iii)
954(ii),
954(iii),
954(iv)
Food Category No.

Fruit juice.
14.1.2.1
Ascorbic acid, L- 300 GMP
Benzoates 210 - 213 1000 mg/kg 13, 91 & 122
Calcium ascorbate 302 GMP
carbon dioxide 290 GMP 69
Citric acid 330 3000 mg/kg 122
Malic acid, DL- 296 GMP 115
Pectins 440 GMP 35
Phosphates 338; 339(i)- 1000 mg/kg 33, 40 & 122
(iii); 340(i)-
(iii); 341(i)-
(iii);
342(i),(ii);
343(i)-(iii);
450(i)-
(iii),(v)-(vii);
451(i),(ii);
246
452(i)-(v);
542
Sorbates 200 - 203 1000 mg/kg 42, 91 & 122
Sulfites 220-225, 227, 50 mg/kg 44& 122
228, 539
Tartrates 334; 4000 mg/kg 45, 128 &129
335(i),(ii);
336(i),(ii);
337
Food Category No.

Vegetable juice.
14.1.2.2
Sulfites 220-225, 227, 50 mg/kg 44& 122
228, 539
Food Category No.

Concentrates for fruit juice.
14.1.2.3
Ascorbic acid, L- 300 GMP 127
Benzoates 210 - 213 1000 mg/kg 13, 91, 122
&127
Calcium ascorbate 302 GMP 127
carbon dioxide 290 GMP 69 & 127
Citric acid 330 3000 mg/kg 122 & 127
Malic acid, DL- 296 GMP 115 & 127
Pectins 440 GMP 35 & 127
Phosphates 338; 339(i)- 1000 mg/kg 33, 40, 122
(iii); 340(i)- & 127
(iii); 341(i)-
(iii);
342(i),(ii);
343(i)-(iii);
450(i)-
(iii),(v)-(vii);
451(i),(ii);
452(i)-(v);
542
Sodium ascorbate 301 GMP 127
Sorbates 200 - 203 1000 mg/kg 42, 91, 122&
127
Sulfites 220-225, 227, 50 mg/kg 44, 122 &127
228, 539
Tartrates 334; 4000 mg/kg 45, 127,
335(i),(ii); 128& 129
247
336(i),(ii);
337
Food Category No.

Concentrates for vegetable juice.
14.1.2.4
Sulfites 220-225, 227, 50 mg/kg 44, 122 &127
228, 539
Food Category No.

Fruit and vegetable nectars.
14.1.3
Food Category No.

Fruit nectar.
14.1.3.1
Ascorbic acid, L- 300 GMP
Benzoates 210 - 213 1000 mg/kg 13, 91 & 122
Calcium ascorbate 302 GMP
carbon dioxide 290 GMP 69
Citric acid 330 5000 mg/kg
Malic acid, DL- 296 GMP
Pectins 440 GMP
Phosphates 338; 339(i)- 1000 mg/kg 33, 40 & 122
(iii); 340(i)-
(iii); 341(i)-
(iii);
342(i),(ii);
343(i)-(iii);
450(i)-
(iii),(v)-(vii);
451(i),(ii);
452(i)-(v);
542
954(ii),
954(iii),
954(iv)
Sodium ascorbate 301 GMP
Sorbates 200 - 203 1000 mg/kg 42, 91 & 122
248
Sulfites 220-225, 227, 50 mg/kg 44& 122

228, 539
Tartrates 334; 4000 mg/kg 45 & 128
335(i),(ii);
336(i),(ii);
337
Food Category No.

Vegetable nectar.
14.1.3.2
Aspartame 951 600 mg/kg 161 & 191
954(ii),
954(iii),
954(iv)
Sulfites 220-225, 227, 50 mg/kg 44 & 122
228, 539
Food Category No.

Concentrates for fruit nectar.
14.1.3.3
Ascorbic acid, L- 300 GMP 127
Aspartame 951 600 mg/kg 127 & 191
Benzoates 210 - 213 1000 mg/kg 13, 91, 122
&127
Calcium ascorbate 302 GMP 127
carbon dioxide 290 GMP 69 & 127
Citric acid 330 5000 mg/kg 127
Malic acid, DL- 296 GMP 127
Pectins 440 GMP 127
Phosphates 338; 339(i)- 1000 mg/kg 33, 40, 122&
(iii); 340(i)- 127
(iii); 341(i)-
(iii);
342(i),(ii);
343(i)-(iii);
450(i)-
(iii),(v)-(vii);
451(i),(ii);
452(i)-(v);
542
249

954(ii),
954(iii),
954(iv)
Sodium ascorbate 301 GMP 127
Sorbates 200 - 203 1000 mg/kg 42, 91, 122&
127
Sulfites 220-225, 227, 50 mg/kg 44, 122 &127
228, 539
Tartrates 334; 4000 mg/kg 45, 127 &128
335(i),(ii);
336(i),(ii);
337
Food Category No.

Concentrates for vegetable nectar.
14.1.3.4
188
Aspartame 951 600 mg/kg 127 & 161
Neotame 961 65 mg/kg 127 & 161
Sulfites 220-225, 227, 50 mg/kg 44, 122 &
228, 539 127
Food Category No. Water-based flavoured drinks, including

14.1.4 "sport," "energy," or "electrolyte" drinks and
Aspartame 951 600 mg/kg 161 & 191
Beeswax 901 200 mg/kg 131

Benzoates 210 - 213 600 mg/kg 13, 123 &
301
Candelilla wax 902 200 mg/kg 131
250
caramel
apo-8'- .
Cyclodextrin, beta 459 500 mg/kg
of glycerol.
Dimethyl dicarbonate 242 250 mg/kg 18
Disodium 386
Formic acid 236 100 mg/kg 25
Quillaia extracts 999(i), 999(ii) 50 mg/kg 132 & 168
101(ii),
101(iii)
Stearyl citrate 484 500 mg/kg
251
Sucrose acetate isobutyrate 444 500 mg/kg

Sulfites 220-225, 227, 70 mg/kg 44, 127 &143
228, 539
* Sunset yellow FCF 110 100 mg/kg 127 &161
Thiodipropionic acid 388 1000mg/kg 15&46
Triethyl citrate 1505 200 mg/kg
Food Category No.

Carbonated water-based flavoured drinks.
14.1.4.1
954(ii),
954(iii),
954(iv)
Food Category No. Non-carbonated water-based flavoured drinks,

14.1.4.2 including punches and ades.
954(ii),
954(iii),
954(iv)
Food Category No. Concentrates (liquid or solid) for water-based

14.1.4.3 flavoured drinks.
Ferric ammonium citrate 381 10 mg/kg 23
954(ii),
954(iii),
954(iv)
252
Food Category No. Coffee, coffee substitutes, tea, herbal

14.1.5 beverages, excluding cocoa
Acesulfame potassium 950 600 mg/kg 160,161 &
188
Aspartame. 951 600 mg/kg 160 & 161
Beeswax 901 GMP 108
Benzoates 210 - 213 1000 mg/kg 13
Caramel iv - sulfite ammonia 150d 10000 mg/kg 7 & 127
caramel
Diacetyltartaric and fatty acid esters 472e 500 mg/kg 142
of glycerol.
Dimethyl dicarbonate 242 250 mg/kg 18
Disodium 386
954(ii),
954(iii),
954(iv)

Food Category No.

Ready-to-eat savouries
15.0
Aspartame. 951 500 mg/kg 191
Beeswax 901 GMP 3
caramel
253

(iii); 340(i)-
(iii); 341(i)-
(iii);
342(i),(ii);
343(i)-(iii);
450(i)-
(iii),(v)-(vii);
451(i),(ii);
452(i)-(v);
542
954(ii),
954(iii),
954(iv)
Food Category No. Snacks - potato, cereal, flour or starch based

15.1 (from roots and tubers, pulses and legumes).
Benzoates 210 - 213 1000 mg/kg 13
apo-8'- .
Cyclodextrin, beta 459 500 mg/kg
of glycerol.
254

101(ii),
101(iii)
Sorbates 200 - 203 1000 mg/kg 42
Sulfites 220-225, 227, 50 mg/kg 44
228, 539
* Sunset yellow FCF 110 200 mg/kg
Food Category No. Processed nuts, including coated nuts and nut
15.2 mixtures (with e.g., dried fruit).
apo-8'- .
of glycerol.
255

101(ii),
101(iii)
Sorbates 200 - 203 1000 mg/kg 42
Food Category No.

Snacks - fish based.
15.3
Food Category No. Composite foods - foods that could not be

16.0 placed in categories 01 – 15.
Benzoates 210 - 213 1000 mg/kg 13
caramel
Food Category
Cherry and cherry products.

Erythrosine 127
Table (3)
Additives Permitted for Use in Food in General,
Unless Otherwise Specified, in Accordance with GMP
INS No Additive Functional Class Year

Adopted
260 Acetic acid, glacial Acidity regulator, Preservative 1999
472a Acetic and fatty acid Emulsifier, Sequestrant, 1999
esters of glycerol Stabilizer
1422 Acetylated distarch Emulsifier, Stabilizer, Thickener 1999
adipate
1414 Acetylated distarch Emulsifier, Stabilizer, Thickener 1999
256

Adopted
phosphate
1451 Acetylated oxidized Emulsifier, Stabilizer, Thickener 2005
starch
1401 Acid treated starch Emulsifier, Stabilizer, Thickener 1999
406 Agar Bulking agent, Carrier, 1999
Emulsifier, Gelling agent,
Glazing agent, Humectant,
Stabilizer, Thickener
400 Alginic acid Bulking agent, Carrier, 1999
Emulsifier, Foaming agent,
Gelling agent, Glazing agent,
Humectant, Sequestrant,
1402 Alkaline treated starch Emulsifier, Stabilizer, Thickener 1999
1100 alpha-Amylase from Flour treatment agent 1999
Aspergillus oryzae var.
Bacillus licheniformis
(Carbohydrase)
Bacillus megaterium
expressed in
Bacillus subtilis
Bacillus
stearothermophilus
Bacillus
stearothermophilus
expressed in Bacillus
subtilis
Bacillus subtilis
264 Ammonium acetate Acidity regulator 1999
403 Ammonium alginate Bulking agent, Carrier, 1999
Stabilizer, Thickene
503(i) Ammonium carbonate Acidity regulator, Raising agent 1999
510 Ammonium chloride Flour treatment agent 1999
257

Adopted
503(ii) Ammonium hydrogen carbonate Acidity regulator, 1999
Raising agent
527 Ammonium hydroxide Acidity regulator 1999
328 Ammonium lactate Acidity regulator, Flour 1999
treatment agent
300 Ascorbic acid, L- Acidity regulator, Antioxidant, 1999
Flour treatment agent
162 Beet red Colour 1999
1403 Bleached starch Emulsifier, Stabilizer, Thickener 1999
1101(iii) Bromelain Flavour enhancer, Stabilizer 1999
Flour treatment agent,
629 Calcium 5'-guanylate Flavour enhancer 1999
633 Calcium 5'-inosinate Flavour enhancer 1999
634 Calcium 5'- Flavour enhancer 1999
ribonucleotides
263 Calcium acetate Acidity regulator, Preservative, 1999
Stabilizer
404 Calcium alginate Antifoaming agent, Bulking 1999
agent, Carrier, Foaming agent,
302 Calcium ascorbate Antioxidant 1999
170(i) Calcium carbonate Acidity regulator, Anticaking 1999
agent, Colour, Stabilizer
509 Calcium chloride Firming agent, Stabilizer, 1999
Thickener
623 Calcium di-L glutamate Flavour enhancer 1999
578 Calcium gluconate Acidity regulator, Firming agent, 1999
Sequestrant
526 Calcium hydroxide Acidity regulator, Firming agent 1999
327 Calcium lactate Acidity regulator, Flour 1999
treatment agent
352(ii) Calcium malate, DL- Acidity regulator 1999
529 Calcium oxide Acidity regulator, Flour 1999
treatment agent
282 Calcium propionate Preservative 1999
552 Calcium silicate Anticaking agent 1999
516 Calcium sulfate Firming agent, Flour treatment 1999
agent, Sequestrant, Stabilizer
150a Caramel I – plain Colour 1999
258

Adopted
caramel
290 Carbon dioxide Carbonating agent, Packaging 1999
gas, Preservative, Propellant
410 Carob bean gum Emulsifier, Stabilizer, Thickener 1999
407 Carrageenan Bulking agent, Carrier, 1999
Emulsifier, Gelling agent,
140 Chlorophylls Colour 1999
1001 Choline salts and esters Emulsifier 1999
330 Citric acid Acidity regulator, Antioxidant, 1999
Sequestrant
472c Citric and fatty acid Antioxidant, Emulsifier, Flour 1999
esters of glycerol treatment agent, Sequestrant,
Stabilizer
468 Cross-linked sodium Stabilizer, Thickener 2005
carboxymethyl
cellulose (Crosslinked-
cellulose gum)
424 Curdlan Firming agent, Gelling agent, 2001
457 Cyclodextrin, alpha- Stabilizer, Thickener 2005
458 Cyclodextrin, gamma- Stabilizer, Thickener 2001
1400 Dextrins, roasted starch Emulsifier, Stabilizer, Thickener 1999
628 Dipotassium 5'- Flavour enhancer 1999
guanylate
627 Disodium 5'-guanylate Flavour enhancer 1999
631 Disodium 5'-inosinate Flavour enhancer 1999
635 Disodium 5' Flavour enhancer 1999
ribonucleotides
1412 Distarch phosphate Emulsifier, Stabilizer, Thickener 1999
315 Erythorbic Acid Antioxidant 1999
(Isoascorbic acid)
968 Erythritol Flavour enhancer, Humectant, 2001
Sweetener
462 Ethyl cellulose Bulking agent, Carrier, Glazing 1999
agent, Thickener
467 Ethyl hydroxyethyl cellulose Emulsifier, Stabilizer, 1999
Thickener
297 Fumaric acid Acidity regulator 1999
418 Gellan gum Gelling agent, Stabilizer, 1999
259

Adopted
Thickener
575 Glucono delta-lactone Acidity regulator,Raising agent, 1999
Sequestrant
1102 Glucose oxidase Antioxidant 1999
620 Glutamic acid, L(+)- Flavour enhancer 1999
422 Glycerol Humectant, Thickener 1999
626 Guanylic acid, 5'- Flavour enhancer 1999
412 Guar gum Emulsifier, Stabilizer, Thickener 1999
414 Gum arabic (Acacia Bulking agent, Carrier, 1999
gum) Emulsifier, Glazing agent,
507 Hydrochloric acid Acidity regulator 1999
463 Hydroxypropyl Emulsifier, Foaming agent, 1999
cellulose Glazing agent, Stabilizer,
Thickener
1442 Hydroxypropyl Emulsifier, Stabilizer, Thickener 1999
distarch phosphate
464 Hydroxypropyl methyl Bulking agent, Emulsifier, 1999
cellulose Glazing agent, Stabilizer,
Thickener
1440 Hydroxypropyl starch Emulsifier, Stabilizer, Thickener 1999
630 Inosinic acid, 5'- Flavour enhancer 1999
953 Isomalt (Hydrogenated Anticaking agent, Bulking agent, 1999
isomaltulose) Glazing agent, Sweetener
416 Karaya gum Emulsifier, Stabilizer, Thickener 1999
425 Konjac flour Carrier, Emulsifier, Gelling agent, 1999
270 Lactic acid, L-, D- and Acidity regulator 1999
DL-
472b Lactic and fatty acid Emulsifier, Sequestrant, 1999
esters of glycerol Stabilizer
966 Lactitol Emulsifier, Sweetener, 1999
Thickener
322(i) Lecithin Antioxidant, Emulsifier 1999
1104 Lipases Flavour enhancer 1999
504(i) Magnesium carbonate Acidity regulator, Anticaking 1999
agent, Colour retention agent
511 Magnesium chloride Colour retention agent, Firming 1999
agent, Stabilizer
625 Magnesium di-L- Flavour enhancer 1999
260

Adopted
glutamate
580 Magnesium gluconate Acidity regulator, Firming agent, 1999
Flavour enhancer
528 Magnesium hydroxide Acidity regulator, Colour 1999
retention agent
504(ii) Magnesium hydroxide Acidity regulator, Anticaking 1999
carbonate agent, Carrier, Colour retention
agent
329 Magnesium lactate, Acidity regulator, Flour 1999
DL- treatment agent
530 Magnesium oxide Anticaking agent 1999
553(i) Magnesium silicate, Anticaking agent 1999
synthetic
518 Magnesium sulfate Firming agent, Flavour enhancer 2009
296 Malic acid, DL- Acidity regulator 1999
965(i) Maltitol Bulking agent, Emulsifier, 1999
Humectant, Stabilizer,
Sweetener
965(ii) Maltitol syrup Bulking agent, Emulsifier, 1999
Sweetener
421 Mannitol Anticaking agent, Bulking agent, 1999
Sweetener
461 Methyl cellulose Bulking agent, Emulsifier, 1999
Glazing
agent,Stabilizer,Thickener
465 Methyl ethyl cellulose Emulsifier, Foaming agent, 1999
460(i) Microcrystalline Anticaking agent, Bulking agent, 1999
cellulose (Cellulose Carrier, Emulsifier, Foaming
gel) agent, Glazing agent, Stabilizer,
Thickener
471 Mono- and di- Antifoaming agent, Emulsifier, 1999
glycerides of fatty Stabilizer
acids
624 Monoammonium L- Flavour enhancer 1999
glutamate
622 Monopotassium L- Flavour enhancer 1999
glutamate
621 Monosodium L- Flavour enhancer 1999
261

Adopted
glutamate
1410 Mono starch phosphate Emulsifier, Stabilizer, Thickener 1999
941 Nitrogen Packaging gas, Propellant 1999
942 Nitrous oxide Antioxidant, Foaming agent, 1999
Packaging gas, Propellant
1404 Oxidized starch Emulsifier, Stabilizer, Thickener 1999
1101(ii) Papain Flavour enhancer 1999
440 Pectins Emulsifier, Gelling agent, 1999
1413 Phosphated distarch Emulsifier, Stabilizer, Thickener 1999
phosphate
1200 Polydextroses Bulking agent, Glazing agent, 1999
Humectant, Stabilizer, Thickener
964 Polyglycitol syrup Sweetener 2001
1202 Polyvinylpyrrolidone, Colour retention agent, Stabilizer 1999
insoluble
632 Potassium 5’-inosinate Flavour enhancer 1999
261 Potassium acetates Acidity regulator, Preservative 1999
402 Potassium alginate Bulking agent, Carrier, 1999
,Sequestrant, Stabilizer, Emulsifier, Foaming agent,
Thickener Gelling agent, Glazing agent,
Humectant
501(i) Potassium carbonate Acidity regulator, Stabilizer 1999
508 Potassium chloride Flavour enhancer, Gelling agent, 1999
Thickener
577 Potassium gluconate Acidity regulator, Sequestrant 1999
501(ii) Potassium hydrogen Acidity regulator, Stabilizer 1999
carbonate
351(i) Potassium hydrogen Acidity regulator 1999
malate
525 Potassium hydroxide Acidity regulator 1999
326 Potassium lactate Acidity regulator, Antioxidant 1999
351(ii) Potassium malate Acidity regulator 1999
283 Potassium propionate Preservative 1999
515(i) Potassium sulfate Acidity regulator 1999
460(ii) Powdered cellulose Anticaking agent, Bulking agent, 1999
Emulsifier, Glazing agent,
Humectant, Stabilizer, Thickener
407a Processed eucheuma Emulsifier, Gelling agent, 2001
seaweed (PES) Stabilizer, Thickener
944 Propane Propellant 1999
262

Adopted
280 Propionic acid Preservative 1999
1101(i) Protease Flavour enhancer, Flour 1999
treatment agent, Stabilizer
1204 Pullulan Glazing agent 2009
470(i) Salts of myristic, Anticaking agent, Emulsifier, 1999
palmitic and stearic Stabilizer
acids with ammonia,
calcium, potassium and
sodium
470(ii) Salts of oleic acid with Anticaking agent, Emulsifier, 1999
calcium, potassium and Stabilizer
sodium
551 Silicon dioxide, Anticaking agent 1999
amorphous
262(i) Sodium acetate Acidity regulator, Preservative, 1999
Sequestrant
401 Sodium alginate Bulking agent, Carrier, 1999
301 Sodium ascorbate Antioxidant 1999
500(i) Sodium carbonate Acidity regulator, Anticaking 1999
agent, Raising agent
466 Sodium carboxymethyl Bulking agent, Emulsifier, 1999
cellulose (Cellulose Firming agent, Gelling agent,
gum) Glazing agent, Humectant,
469 Sodium carboxymethyl Stabilizer, Thickener 2001
cellulose,
enzymatically
hydrolysed (Cellulose
gum, enzymatically
hydrolyzed)
331(i) Sodium dihydrogen Acidity regulator, Emulsifier, 1999
citrate Sequestrant, Stabilizer
350(ii) Sodium DL-malate Acidity regulator, Humectant 1999

316 Sodium erythorbate Antioxidant 1999
(Sodium isoascorbate)
365 Sodium fumarates Acidity regulator 1999
263

Adopted
576 Sodium gluconate Sequestrant, Stabilizer, 1999
Thickener
500(ii) Sodium hydrogen Acidity regulator, Anticaking 1999
carbonate agent, Raising agent
350(i) Sodium hydrogen DL- Acidity regulator, malate 1999
Humectant
524 Sodium hydroxide Acidity regulator 1999
325 Sodium lactate Acidity regulator, Antioxidant, 1999
Bulking agent, Humectant,
Thickener
281 Sodium propionate Preservative 1999
500(iii) Sodium Acidity regulator, Anticaking 1999
sesquicarbonate agent, Raising agent
514(i) Sodium sulfate Acidity regulator 2001
420(i) Sorbitol Bulking agent, Humectant, 1999
Sequestrant, Stabilizer,
Sweetener
420(ii) Sorbitol syrup Bulking agent, Humectant, 1999
Sequestrant, Stabilizer,
Sweetener
1420 Starch acetate Emulsifier, Stabilizer, Thickener 1999
1450 Starch sodium octenyl Emulsifier, Stabilizer, Thickener 1999
succinate
1405 Starches, enzyme Emulsifier, Stabilizer, Thickener 1999
treated
553(iii) Talc Anticaking agent, Glazing agent, 1999
Thickener
417 Tara gum Stabilizer, Thickener 1999
957 Thaumatin Flavour enhancer, Sweetener 1999
171 Titanium dioxide Colour 1999
413 Tragacanth gum Emulsifier, Stabilizer, Thickener 1999
1518 Triacetin Carrier, Emulsifier, Humectant 1999
380 Triammonium citrate Acidity regulator 1999
333(iii) Tricalcium citrate Acidity regulator, Firming agent, 1999
Sequestrant, Stabilizer
332(ii) Tripotassium citrate Acidity regulator, Sequestrant, 1999
Stabilizer
331(iii) Trisodium citrate Acidity regulator, 1999
Emulsifier, Sequestrant,
Stabilizer
415 Xanthan gum Emulsifier, Foaming agent, 1999
264

Adopted
967 Xylitol Emulsifier, Humectant, 1999
Stabilizer, Sweetener, Thickener
Annex Table (3A)

Additives Permitted for Use in Food in General,
Unless Otherwise Specified, in Accordance with GMP
INS Color Foodstuff Max Level
External
coating of
sugar
confectionery
173 Aluminum GMP
for the
decoration of
cakes and
pastries
External
174 Silver coating of GMP
confectionery
External
175 Gold coating of GMP
confectionery
Edible cheese
180 Lithotrubine BK GMP
surface
265
Annex Table (3B)

Food Categories or Individual Food Items Excluded from the General
Conditions of Table Three
The use of additives listed in Table Three in the following foods is governed by
the provisions in Tables One and Two.
Category Number Food Category
01.1.1 Milk and buttermilk (plain) (excluding heat-treated
buttermilk)
01.2 Fermented and renneted milk products (plain) excluding
food category 01.1.2 (dairy based drinks)1
01.4.1 Pasteurized cream (plain)
01.4.2 Sterilized and UHT creams, whipping or whipped creams,
and reduced fat creams (plain)
01.6.3 Whey Cheese
01.6.6 Whey protein cheese
01.8.2 Dried whey and whey products, excluding whey cheese
02.1 Fats and oils essentially free from water
02.2.1 Butter
04.1.1 Fresh fruit
04.2. 1 Fresh vegetables (including mushrooms and fungi, roots
and tubers, pulses and legumes, and aloe vera), seaweeds,
and nuts and seeds
04.2.2.1 Frozen vegetables (including mushrooms and fungi, roots
and tubers, pulses and legumes, and aloe vera), seaweeds,
and nuts and seeds
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
06.1 Whole, broken or flaked grain, including rice
06.2 Flours and starches (including soybean powder)
06.4.1 Fresh pastas and noodles and like products
06.4.2 Dried pastas and noodles and like products
08.1 Fresh meat, poultry, and game
09.1 Fresh fish and fish products, including molluscs, crustaceans
and echinoderms
09.2 Processed fish and fish products, including molluscs,
crustaceans and echinoderms
10.1 Fresh eggs
10.2.1 Liquid egg products
10.2.2 Frozen egg products
11.1 Refined and raw sugars
266
Category Number Food Category

11.2 Brown sugar, excluding products of food category 11.1.3
(soft white sugar, soft brown sugar, glucose syrup, dried
glucose syrup, raw cane sugar)
11.3 Sugar solutions and syrups, also (partially) inverted,
including treacle and molasses, excluding products of food
category 11.1.3 (soft white sugar, soft brown sugar, glucose
syrup, dried glucose syrup, raw cane sugar)
11.4 Other sugars and syrups (e.g., xylose, maple syrup, sugar
toppings)
11.5 Honey
12.1 Salt and salt substitutes
12.2.1 Herbs and spices (ONLY HERBS)
13.1 Infant formulae, follow-up formulae, and formulae for
special medical purposes for infants
13.2 Complementary foods for infants and young children
14.1.1 Waters
14.1.2 Fruit and vegetable juices
14.1.3 Fruit and vegetable nectars
14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other
hot cereal beverages, excluding cocoa
Notes to the Comments for the Revised General Standard for Food
Additives:
Note 1: As adipic acid.
Note 2: On dry ingredient, dry weight, dry mix or concentrate basis.

Note 3: Surface treatment.
Note 4: For decoration, stamping, marking or branding the product.
Note 5: Excluding products conforming to the Standard for Jams, Jellies

and Marmalades (CODEX STAN296-2009).
Note 6: As aluminium.
Note 7: For coffee substitutes only.
Note 8: As bixin.
267
Note 9: 10000 mg/kg for use in ready-to-drink coffee products.
Note 10: As ascorbyl stearate.

Note 11: Flour basis.
Note 12: Carryover from flavouring substances.
Note 13: As benzoic acid.
Note 14: For use in hydrolyzed protein liquid formula only.
Note 15: Fat or oil basis.
Note 16: For use in glaze, coatings or decorations for fruit, vegetables, meat
or fish.
Note 17: As cyclamic acid.
Note 18: Added level; residue not detected in ready-to-eat food.
Note 19: Used in cocoa fat; use level on ready-to-eat basis.

Note 20: On total amount of stabilizers, thickeners and/or gums.
Note 21: As anhydrous calcium disodium ethylenediaminetetraacetate.
Note 22: For use in smoked fish products only.

Note 23: As iron.
Note 24: As anhydrous sodium ferrocyanide.
Note 25: As formic acid.

Note 26: As steviol equivalents.
Note 27: As para-hydroxybenzoic acid.
Note 28: ADI conversion: if a typical preparation contains 0.025 μg/U, then
the ADI of 33 000 U/kg bw becomes: [(33 000 U/kg bw) x (0.025
μg/U) x (1 mg/1 000 μg)] = 0.825 mg/kg bw.
Note 29: Reporting basis not specified.

Note 30: As residual NO3 ion.
268
Note 31: Of the mash used.
Note 32: As residual NO2 ion.

Note 33: As phosphorus.
Note 34: Anhydrous basis.
Note 35: For use in cloudy juices only.
Note 36: Residual level.
Note 37: As weight of nonfat milk solids.
Note 38: Level in creaming mixture.

Note 39: Only when product contains butter or other fats and oils.
Note 40: INS 451i (pentasodium triphosphate) only, to enhance the

effectiveness of benzoates and sorbates.
Note 41: Use in breading or batter coatings only.

Note 42: As sorbic acid.
Note 43: As tin.
Note 44: As residual SO2.

Note 45: As tartaric acid.
Note 46: As thiodipropionic acid.
Note 47: On egg yolk weight, dry basis.

Note 48: For olives only.
Note 49: For use on citrus fruits only.
Note 50: For use in fish roe only.

Note 51: For use in herbs only.
Note 52: Excluding chocolate milk.
Note 53: For use in coatings only.
269
Note 54: For use in cocktail cherries and candied cherries only.
Note 55: Singly or in combination, within the limits for sodium, calcium, and
potassium specified in the commodity standard.
Note 56: Provided starch is not present.
Note 57: GMP is 1 part benzoyl peroxide and not more than 6 parts of the
subject additive by weight.
Note 58: As calcium.
Note 59: Use as packaging gas.
Note 61: For use in minced fish only.

Note 62: As copper.
Note 63: On amount of dairy ingredients.
Note 64: Level added to dry beans; 200 mg/kg in ready-to-eat food,
anhydrous basis.
Note 65: Carryover from nutrient preparations.
Note 66: As formaldehyde. For use in provolone cheese only.

Note 67: Except for use in liquid egg whites at 8800 mg/kg as phosphorus,
and in liquid whole eggs at 14700 mg/kg as phosphorus.
Note 68: For use in products with no added sugar only.
Note 69: Use as carbonating agent.

Note 70: As the acid.
Note 71: Calcium, potassium and sodium salts only.

Note 72: Ready-to-eat basis.
Note 73: Except whole fish.
Note 74: Excluding liquid whey and whey products used as ingredients in
infant formula.
Note 75: Use in milk powder for vending machines only.
270
Note 76: Use in potatoes only.
Note 77: For special nutritional uses only.

Note 78: 50000 mg/kg for pickling and balsamic vinegars only.
Note 79: For use on nuts only.
Note 80: Equivalent to 2 mg/dm2 surface application to a maximum depth of

5 mm.
Note 81: Equivalent to 1 mg/dm2 surface application to a maximum depth of

5 mm.
Note 82: For use in shrimp; 6 000 mg/kg for Crangon crangon and Crangon
vulgaris.
Note 83: L(+)-form only.
Note 84: For infants over 1 year of age only.

Note 85: Use level in sausage casings; residue in sausage prepared with such
casings should not exceed 100 mg/kg.
Note 86: Use in whipped dessert toppings other than cream only.
Note 87: Treatment level.
Note 88: Carryover from the ingredient.
Note 89: For sandwich spreads only.
Note 90: For use in milk-sucrose mixtures used in the finished product.
Note 91: Benzoates and sorbates, singly or in combination.
Note 92: Excluding tomato-based sauces.

Note 94: For use in loganiza (fresh, uncured sausage) only.
Note 95: For use in surimi and fish roe products only.
Note 96: On a dried weight basis of the high intensity sweetener.

Note 97: In the finished product/final cocoa and chocolate products.
271
Note 98: For dust control.
Note 99: For use in fish fillets and minced fish only.
Note 100: Only for crystalline products and sugar toppings.
Note 101: Use level singly, not to exceed 15 000 mg/kg in combination.
Note 102: For use in fat emulsions for baking purposes only.
Note 104: Maximum 5000 mg/kg residue in bread and yeast-leavened bakery
products.
Note 105: Except for use in dried gourd strips (Kampyo) at 5000 mg/kg.
Note 106: Except for use in Dijon mustard at 500 mg/kg.
Note 107: Except for use of sodium ferrocyanide (INS 535) and potassium
ferrocyanide (INS 536) in food-grade dendridic salt at 29 mg/kg as
anhydrous sodium ferrocyanide.
Note 108: For use on coffee beans only.
Note 109: Use level reported as 25 lbs/1 000 gal x (0.45 kg/lb) x (1 gal/3.75
L) x (1 L/kg) x (10E6 mg/kg) = 3000 mg/kg.
Note 110: For use in frozen French fried potatoes only.
Note 111: Excluding dried glucose syrup used in the manufacture of sugar
confectionery at 150 mg/kg and glucose syrup used in the
manufacture of sugar confectionery at 400 mg/kg.
Note 112: For use in grated cheese only.
Note 113: Use level reported as acesulfame potassium equivalents (the

reported maximum level can be converted to an aspartame-
acesulfame salt basis by dividing by 0.44). combined use of
aspartameacesulfame salt with individual acesulfame potassium or
aspartame should not exceed the individual maximum levels for
acesulfame potassium or aspartame (the reported maximum level
can be converted to aspartame equivalents by dividing by 0.68).
Note 114: Excluding cocoa powder.
Note 115: For use in pineapple juice only.
272
Note 116: For use in doughs only.
Note 117: Except for use in loganiza (fresh, uncured sausage) at 1000 mg/kg.
Note 119: Use level reported as aspartame equivalents (the reported maximum
level can be converted to an aspartame-acesulfame salt basis by
dividing by 0.64). Combined use of aspartame-acesulfame salt with
individual aspartame or acesulfame potassium should not exceed
the individual maximum levels for aspartame or acesulfame
potassium (the reported maximum level can be converted to
acesulfame potassium equivalents by multiplying by 0.68).
Note 120: Except for use in caviar at 2500 mg/kg.
Note 121: Excluding fermented fish products at 1000 mg/kg.

Note 122: Subject to national legislation of the importing country.
Note 125: For use as a release agent for baking pans in a mixture with
vegetable oil.
Note 126: For releasing dough in dividing or baking only.

Note 127: As served to the consumer.
Note 128: INS 334 (tartaric acid) only.

Note 129: For use as an acidity regulator in grape juice.
Note 130: Singly or in combination: butylated hydroxyanisole (INS 320),

butylated hydroxytoluene (INS 321), tertiary butylated
hydroquinone (INS 319), and propyl gallate (INS 310).
Note 131: As a result of use as a flavour carrier.
Note 132: Except for use at 130 mg/kg (dried basis) in semi-frozen beverages.
Note 133: Any combination of butylated hydroxyanisole (INS 320), butylated

hydroxytoluene (INS 321), and propyl gallate (INS 310) at 200
mg/kg, provided that single use limits are not exceeded.
Note 134: Except for use in cereal-based puddings at 500 mg/kg.
273
Note 135: Except for use in dried apricots at 2000 mg/kg, bleached raisins at
1500 mg/kg, desiccated coconut at 200 mg/kg and coconut from
which oil has been partially extracted at 50 mg/kg.
Note 136: To prevent browning of certain light coloured vegetables.
Note 137: Except for use in frozen avocado at 300 mg/kg.
Note 138: For use in energy-reduced products only.
Note 139: For use in mollusks, crustaceans, and echinoderms only.
Note 140: Except for use in canned abalone (PAUA) at 1 000 mg/kg.
Note 141: For use in white chocolate only.

Note 142: Excluding coffee and tea.
Note 143: For use in fruit juice-based drinks and dry ginger ale only.
Note 144: For use in sweet and sour products only.

Note 145: Products are energy reduced or with no added sugar.
Note 146: Use level for beta-carotene (synthetic) (INS 160ai); 35 mg/kg for
beta-apo-8'-carotenal (INS 160e) and beta-apo-8'-carotenoic acid,
methyl or ethyl ester (INS 160f).
Note 147: Excluding whey powders for infant food.
Note 148: For use in microsweets and breath freshening mints at 10 000
mg/kg
Note 149: Except for use in fish roe at 100 mg/kg.
Note 150: Use level for soy-based formula; 25 000 mg/kg for hydrolyzed
protein and/or amino acid-based formula.
Note 151: Use level for soy-based formula; 1 000 mg/kg for hydrolyzed
protein and/or amino acid-based formula.
Note 152: For frying purposes only.
Note 153: For use in instant noodles only.
274
Note 154: For use in coconut milk only.
Note 155: For use in frozen, sliced apples only.

Note 156: For use in microsweets and breath freshening mints at 2 500 mg/kg.
Note 159: For use in pancake syrup and maple syrup only.
Note 160: For use in ready-to-drink products and pre-mixes for ready-to-drink
products only.
Note 161: Subject to national legislation of the importing country aimed, in
particular, at consistency with section 3.2 of the Preamble.
Note 162: For use in dehydrated products and salami-type products only.
Note 164: For use in microsweets and breath freshening mints at 30 000
mg/kg.
Note 165: For use in products for special nutritional use only.
Note 166: For milk-based sandwich spreads only.
Note 167: For dehydrated products only.
Note 168: Quillaia extract type 1 (INS 999(i)) only. Acceptable maximum use
level is expressed on saponin basis.
Note 169: For use in fat-based sandwich spreads only.
Note 170: Excluding products conforming to the Standard for Fermented

Milks (CODEX STAN 243-2003).
Note 171: Excluding anhydrous milkfat.
Note 172: Except for use in fruit sauces, fruit toppings, coconut cream,
coconut milk and "fruit bars" at 50 mg/kg.
Note 173: Excluding instant noodles containing vegetables and eggs.
275
Note 174: Singly or in combination: sodium aluminium silicate (INS 554),

calcium aluminium silicate (INS 556), and aluminium silicate (INS
559).
Note 175: Except for use in jelly-type fruit-based desserts at 200 mg/kg.
Note 176: For use in canned liquid coffee only.
Note 177: For use in sliced, cut, shredded, or grated cheese only.
Note 178: Expressed as carminic acid.
Note 179: To restore the natural colour lost in processing only.
Note 180: Singly or in combination: butylated hydroxyanisole (BHA, INS

320) and butylated hydroxytoluene (BHT, INS 321).
Note 181: Expressed as anthocyanin.
Note 182: Except for use in coconut milk.

Note 183: Products conforming to the Standard for Chocolate and Chocolate
Products (CODEX STAN 87-1981) may only use colours for
surface decoration.
Note 184: For use in nutrient coated rice grain premixes only.
Note 185: As norbixin.

Note 186: For use in flours with additives only.
Note 187: Ascorbyl palmitate (INS 304) only.

Note 188: Not to exceed the maximum use level for acesulfame potassium
(INS 950) singly or in combination with aspartame-acesulfame salt
(INS 962).
Note 189: Excluding rolled oats.
Note 190: Except for use in fermented milk drinks at 500 mg/kg.
Note 191: Not to exceed the maximum use level for aspartame (INS 951)
singly or in combination with aspartame-acesulfame salt (INS 962).
Note 192: For liquid products only.
276
Note 193: For use in crustacean and fish pastes only.
Note 194: Only for use in instant noodles conforming to the Standard for
Instant Noodles (CODEX STAN 249- 2006).

320), butylated hydroxytoluene (BHT, INS 321) and tertiary
butylhydroquinone (TBHQ, INS 319).

320), butylated hydroxytoluene (BHT, INS 321) and propyl gallate
(INS 310).
Note 197: Singly or in combination: butylated hydroxytoluene (BHT, INS
321) and propyl gallate (INS 310).
Note 198: Use level for solid products (e.g., energy, meal replacement or
fortified bars); 600 mg/kg as steviol equivalents for use in liquid
products.
Note 199: For use in microsweets and breath freshening mints at 6000 mg/kg
as steviol equivalents.
Note 201: For use in flavoured products only.

Note 202: For use in brine used in the production of sausage only.
Note 203: For use in chewable supplements only.
Note 204: For use at 50 mg/kg in longan and lichee only.
Note 205: For use at 50 mg/kg to prevent browning of certain light colored
vegetables.
Note 206: For use at 30 mg/kg as a bleaching agent only for products
conforming to the Standard for Aqueous Coconut Products
(CODEX STAN 240-2003).
Note 207: For use at 50,000 mg/kg in soybean sauce intended for further
processing.
Note 208: For use in dried and dehydrated products only.
277
Note 209: Excluding products conforming to the Standard for Blend of

Skimmed Milk and egetable Fat in Powdered Form (CODEX
STAN 251-2006).
Note 210: For use in pasta made from Triticum aestivum, and for use in
noodles.
Note 211: For use in noodles only.
Note 212: Except for products conforming to the Standard for Bouillon and
Consommés (CODEX STAN 117- 1981) at 3000 mg/kg.
Note 213: For use in liquid products containing high intensity sweeteners
only.
Note 214: Excluding products conforming to the Standard for Dairy Fat
Spreads (CODEX STAN 253-2006).
Note 215: Excluding products conforming to the Standard for Fat Spreads and
Blended Spreads (CODEX STAN 256-2007).
Note 216: For use in maize-based products only.

Note 217: For use at 300 mg/kg in toppings only.
Note 218: Only sulfites can be used as preservatives and antioxidants in the
products covered by the Standard for Desiccated Coconut (CODEX
STAN 177-1991).
Note 301: Interim maximum level.
5. SAMPLING
Samples shall be taken according to the sampling Gulf standard
mentioned in item (2).
6. METHODS OF TEST
All required tests shall be carried out according to standards approved by
GSO (Food additives test methods).
278
7. PACKAGING, TRANSPORTATION AND STORAGE

7.1 PACKAGING
7.1.1 The product shall be packed in suitable, safe and clean containers with
lids to avoid external atmosphere or contamination.
7.1.2 Materials used in the packaging shall be not reacted with the product.
7.2 TRANSPORTATION
The containers shall be transported safely to keep them of breakage and
damage
7.3 STORAGE
The containers shall be stored in cold dry places, far away from sources of
direct light and contamination.
8. LABELLING
Without prejudice to what is stated in of gulf standards mentioned in items (2.1)
the following shall be declared in the food labeling:
8.1 Common name or EEC number.
8.2 Colouring Matters
8.2.1 Name of solvent or diluent.
8.2.2 Dye purity grade.
8.2.3 The statement "free from alcohol".
8.2.4 The statement "colouring matter for food".
8.2.5 The statement "Do not exposure to light" in case of colouring
matter affected by light.
8.2.6 Dates of production and expiry.
8.2.7 Batch number.
279
8.2.8 In case of colores (Sunset yellow E110 and/or Allura red E129)
added the following sall be declared”
8.2.8.1 Use Distinguishable mark (*).
8.2.8.2 Write the following statement “This material may be having a
negative effect on activity and concentration in children” under
contents).
8.3 Sweeteners
8.3.1 Food products formulated specifically for use by diabetics or for
other special nutritional uses shall contain the statement “Food for
special dietary use, or food for diabetic
8.3.2 The amount of sweeteners matter, mg/ liter or kg, in case of using
combination of sweeteners, the amount of each in combination
shall be declared
8.3.3 The following cautions shall be declared
8.3.3.1 In the case of aspartame
8.3.31.1 Not to be used by persons who have phenyl “ketonuria”.
8.3.3.1.2 The maximum intake shall not exceed 40 mg/kg of body weight.
8.3.3.2 In the case of saccharine, “Use of this product may be hazardous to
your health, because it contains saccharin which has been
determined to cause cancer in laboratory animals.
8.3.3.3 In the case of sorbitol or xylitol: "Excess of consumed quantity of
sorbitol or xylitol over 40 g per day may cause diarrhea".
8.3.3.4 In the case of manitol: "Excess of consumed quantity of manitol
over 20 g per day may cause diarrhea".
8.3.3.5 In the case of sugar alcohol’s “Excess of consumed quantity may be
cause ”diarrhea”.
8.4 Antioxidant
The statement “Antioxidant Permitted for Use in Foodstuffs” in
case of antioxidant containers.
280
8.5 Emulsifiers, Stabilizers And Thickeners

In case of gelatine, lecithins and mono - and di-glycerides the
source shall be mentioned.
8.6 Preservatives
The statement “Preservative for Use in Food Products” in case of
preservatives containers.
281
Annex
282
Annex
(A)
GUIDELINES FOR THE DEVELOPMENT OF MAXIMUM LEVELS FOR

THE USE OF FOOD ADDITIVES WITH NUMERICAL ACCEPTABLE
DAILY INTAKES
This annex is intended as a guidance to screen proposals for use of additives

based on consideration of their maximum use level and the physiological upper
limit to the amount of food and drink that can be consumed each day. The
Annex is not intended for allocating provisions for the use of an additive and
cannot be used for calculating accurate additive intakes
1. FOOD ADDITIVES - BASIC PRINCIPLES FOR CALCULATION OF

USE LEVELS
The levels and quantities of food additives used in the Budget Method
calculations should be expressed on the same basis as the substances on
which the ADI was allocated (e.g., an acid or its salts) For foods sold as
concentrates or powders intended for reconstitution before consumption,
the Budget calculation on the food additive use levels should be
performed on the ready-to-eat product
2. ESTIMATION OF THE SAFETY ASPECTS OF USE LEVELS - FOOD

ADDITIVES WITH NO NUMERICAL ADI
Food additives with an adi of “not specified”
When an additive has been allocated an ADI "not specified"12 it could in
principle, be allowed for use in foods in general with no limitation other
than in accordance with Good Manufacturing Practices (GMP). It should,
however, be born in mind that ADI not specified does not mean that
unlimited intake is acceptabl. The term is used by JECFA in case where
"on the basis of the available data (chemical, biochemical ,
toxicological,and other) the total daily intake of the substance arising from
its use at the levels necessary to achieve the desired effect and from its
acceptable background in food does not, in the opinion of the Committee,
represent a hazard to health"1 If, therefore, a substance is used in larger
amounts and/or in a wider range of foods than originally envisaged by
JECFA it may be necessary to consult JECFA to ensure that the new uses
283
fall within the evaluation. For example a substance may have been
evaluated as a humectant without including a later use as a bulk
sweetener, which could give considerable higher intake
3. FOOD ADDITIVES EVALUATED AS “ACCEPTABLE” FOR
CERTAIN PURPOSES
In some cases, JECFA has been unable to allocate an ADI but
nevertheless found a specific use of a substance acceptable. In such cases,
the additive in question should only be authorized in accordance with the
conditions specified. In case of any other reported uses CCFA should
request JECFA to re-evaluate the
additive in question in light of the new information on uses.
4. ESTIMATION OF THE SAFETY ASPECTS OF USE LEVELS - FOOD

ADDITIVES WITH NUMERICAL ADI
Fractions of the adi to be used for solid food and beverages, respectively
if an additive is proposed for use in both solid food and in beverages the
full ADI cannot be used for both for uses in solid food and uses in
beverages. It is therefore necessary to allocate a fraction of the ADI to
each of the applications. As a first approach, it may be appropriate to
assume that one-half of the ADI is allocated to each solid and liquid
foods. However, in special cases other fractions may be more appropriate
as long as the sum of the fractions does not exceed the figure for the ADI
(e.g. FS=1/4 and FB=3/4 ; FS=1/6 and FB=5/6,(
where FS is the fraction for use in solid food and FB is the fraction for use
in beverages). If the additive is used only in solid food, then FS =1 and
FB=0 and if the additive is used only in beverages, then FS=0 andFB=1
V(a) FOOD ADDITIVE USES IN SOLID FOOD (FS)

 USE LEVELS BELOW FS X ADI X 40
If the proposed use levels are below FS x ADI x 40, these food additive
provisions could be suitable in food in general.

If the proposed use levels are below FS x ADI x 80 they are acceptable
provided the daily consumption of
the foods containing the additive will usually not exceed half of the
assumed maximum total solid food intake (i.e., 12.5 g/kg bw/day.
284

If the proposed use levels are below FS x ADI x 160 they are acceptable
provided the daily consumption of the foods containing the additive will
usually not exceed one fourth of the assumed maximum total solid
food intake (i.e., 6.25 g/kg bw/day.

If the proposed use levels are below FS x ADI x 320 they could be
accepted provided the daily consumption of the foods containing the
additive will usually not exceed one eighth of the assumed maximum total
food intake (i.e., 3.13 g/kg bw/day.
 USE LEVELS ABOVE FS X ADI X 320

If the proposed levels are higher than FS x ADI x 320 they should only be
accepted for products where calculation of potential intake from all
proposed uses will show that exceeding the ADI is unlikely, or if
estimation of the intake of the additive based on more exact intake
estimates methods show that the use levels are acceptable (e.g., food
consumption surveys)
V(b) FOOD ADDITIVE USES IN BEVERAGES (FL)

 USE LEVELS BELOW FL X ADI X 10
If the proposed levels are below FL x ADI x 10 , the additive could be
accepted for use in all beverages in general.

If the proposed use levels are below FL x ADI x 20 they could be
accepted provided the daily consumption of beverages containing the
additive will usually not exceed half of the assumed maximum total intake
of beverage (i.e., 50 ml/kg bw/day.

additive will usually not exceed a fourth of the assumed maximum total
intake of beverage (i.e., 25 ml/kg bw/day.
285

additive will usually not exceed an eighth of the assumed maximum total
intake of beverage (i.e., 12.5 ml/kg bw/day).
 USE LEVELS ABOVE FL X ADI X 80

Levels above FL x ADI x 80 should only be accepted for products where
calculation of potential intake will show that exceeding the ADI is
unlikely (e.g., strong alcoholic beverages).
286
Scientific References
1. Codex General Standard For Food Additives Codex Stan 192-1995.
2. Commission Regulation (EU) No 1129/2011 Of 11 November 2011

Amending Annex Ii To Regulation (EC) No 1333/2008 Of The European
Parliament And Of The Council By Establishing A Union List Of Food
Additives.
3. Class Names And The International Numbering System For Food Additives
Cac/GL 36-1989.
4. SASO 1548/2011 “Sweeteners permitted to used in foodstuff.
Prepared by team work:

1 Dr. Mohammed Abdullah Alfawaz Team Leader
2 Dr. Mohammed Saleh Alamri Member
3 Dr. Mohamed Fekry Serag El-Din Member
4 Mr. Faisal Mabrouk Alyami Member/ Secretary
287

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Additives GSO PDF

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‫هيئة التقييس لدول مجلس التعاون لدول الخليج العربية‬

STANDARDIZATION ORGANIZATION FOR G.C.C (GSO)

‫المواد المضافة المسموح بإستخدامها في المواد الغذائية‬

GCC Standardization Organization (GSO) is a regional Organization which consists of the

1. GSO 19 Permitted Food Additives In Edible Oils And Fats

Additives Permitted for Use In Food Stuffs

Date of GSO Board of Directors' Approval : ../../…. - .../../….(H)

CARBON DIOXIDE. ........................................................................................ 48

LACTIC ACID, L-, D- and DL-. ..................................................................... 89

SODIUM ALUMINOSILICATE. ................................................................. 123

Additives Permitted for Use In Food Stuffs

1. SCOPE AND FIELD OF APPLICATION:

1.2 Foods In Which Additives May Be Used

1.3 Foods In Which Additives May Not Be Used

1.4 Maximum Use Levels For Food Additives

2.3 GSO 17 Methods of test for permitted additives in edible oils

2.4 GSO 22 Methods of test for colouring matter used in

2.7 GSO 654 General Requirements For Prepackaged Foods For

2.9 GSO 840 Methods for determination of sweeteners permitted for

2.12 CAC/GL36/2011 Class Names and the International Numbering System

3.22 Carbonating agent

3.23 Maximum Use Level of an additive

Alimentarius Commission. It is generally expressed as mg additive/kg of

b) The quantity of the additive that becomes a component of food as a

4.1.2 The food category system is based on the following principles:

4.1.2.2 The food category system is based on product descriptors of

Table 1: Additives Permitted for Use Under Specified Conditions in

14.1.3. Fruit nectar. 350 mg/kg 188

ACETIC ACID, GLACIAL

07.1.2 Crackers, excluding sweet crackers 300 mg/kg 161

13.6 Food supplements. 300 mg/kg

ALUMINIUM AMMONIUM SULFATE.

AMMONIUM SALTS OF PHOSPHATIDIC ACID.

ALPHA-AMYLASE FROM ASPERGILLUS ORYZAE VAR.

ANNATTO EXTRACTS, BIXIN-BASED.

04.2.2.2 Dried vegetables (including mushrooms 80m g/kg 10

categories 04.2.2.5 and 05.1.3.

01.6.5 Cheese analogues. 1000 161&191

and fungi, roots and tubers, pulses and mg/kg

05.1.4 Cocoa and chocolate products. 3000 161&191

12.3 Vinegars. 3000 161 &191

fermented (e.g.,chocolate milk, cocoa,

products of food categories 13.1 - 13.4

infusions, and other hot cereal and

05.2 Confectionery including hard and soft 1500 13

12.3 Vinegars. 1000 13

BRILLIANT BLUE FCF.

04.1.2.6 Fruit-based spreads (e.g., chutney) 100 mg/kg 161

candy, nougats, etc. other than food

mollusks, crustaceans, and

01.3.2 Beverage whiteners . 100 mg/kg 15 & 195

products, including mollusks,

02.1.2 Vegetable oils and fats. 200 mg/kg 15 & 130

CALCIUM ALUMINIUM SILICATE.

14.1.3.1 Fruit nectar. GMP

15.0 Ready-to-eat savouries. GMP 3

CARAMEL III - AMMONIA CARAMEL.

vegetables) other than food category

CARAMEL IV - SULFITE AMMONIA CARAMEL