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KEMENTERIAN KESIHATAN MALAYSIA
GARIS PANDUAN RUJUKAN SILANG DI ANTARA PERATURAN-PERATURAN MAKANAN 1985 DENGAN STANDARD CODEX BAGI ADITIF MAKANAN
1.0 LATAR BELAKANG
Peraturan 19, Peraturan-Peraturan Makanan (PPM) 1985 telah dipinda dan diwartakan pada 26 Ogos 2016 seterusnya dikuatkuasakan bermula 1 September 2016. Peraturan tersebut dipinda bagi membolehkan rujukan terus dibuat ke atas standard Codex. Pindaan ini adalah selaras dengan keperluan terkini bagi memastikan keselamatan pengguna diutamakan terutamanya bagi isu pendedahan kepada aditif makanan melalui pengambilan makanan terproses selain daripada mengikuti perkembangan teknologi makanan semasa. 2.0 TAKRIFAN ADITIF MAKANAN Di bawah PPM 1985, aditif makanan adalah apa-apa bahan-bahan yang selamat dimakan yang dimasukkan dengan sengaja ke dalam makanan dalam kuantiti yang kecil bagi apa-apa tujuan teknologi yang akan mempengaruhi ciri-ciri makanan tersebut. 3.0 ADITIF MAKANAN YANG DIBENARKAN DI BAWAH PPM 1985 Di bawah Peraturan 19(2)(b), PPM 1985, aditif makanan yang dibenarkan ditambah dalam makanan adalah seperti berikut:
(i) Aditif makanan yang dibenarkan ditambah dalam makanan mengikut ketetapan tertentu yang dinyatakan secara spesifik di bawah PPM 1985;
(ii) Aditif makanan yang dibenarkan di bawah standard Codex Alimentarius; atau (iii) Aditif makanan yang mendapat kelulusan oleh Pengarah secara bertulis.
4.0 OBJEKTIF DAN MEKANISMA RUJUKAN SILANG Garis panduan ini memberi maklumat berhubung rujukan silang di antara standard komoditi makanan di bawah PPM 1985 (Peraturan 42 hingga Peraturan 395) dengan dua (2) standard Codex iaitu Codex General Standard for Food Additives (GSFA) dan Codex Commodity Standard bagi mendapatkan maklumat aditif makanan yang dibenarkan di bawah standard Codex Alimentarius. Senarai ketetapan rujukan silang di antara komoditi makanan di bawah PPM 1985 dengan kategori makanan di bawah GSFA dan Codex Commodity Standard adalah seperti di Lampiran 1. Standard Codex merupakan dokumen yang sentiasa dikemaskini oleh Codex Alimentarius Commission (CAC). CAC akan bermesyuarat setiap tahun dalam bulan Julai untuk membincangkan penambahan, pengguguran atau perubahan tahap maksimum bagi sesuatu peruntukan aditif makanan. Sehubungan dengan itu, senarai aditif makanan yang dibenarkan untuk ditambah dalam makanan adalah berdasarkan kepada ketetapan yang TERKINI.
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Berikut adalah panduan yang disediakan bagi memudahkan pencarian maklumat aditif makanan berdasarkan rujukan silang: Codex General Standard for Food Additives (GSFA)
1. Kenalpasti komoditi makanan di bawah PPM 1985. 2. Rujuk Lampiran 1 bagi mendapatkan panduan RUJUKAN SILANG di antara
komoditi makanan di bawah PPM 1985 dengan kategori makanan di bawah GSFA (kolum 2).
3. Pilih kategori makanan GSFA yang terlibat. 4. Semak peruntukan aditif di bawah kategori makanan GSFA melalui laman
web Codex Alimentarius: http://www.fao.org/gsfaonline/ Maklumat lanjut dan versi yang terkini GSFA boleh dimuat turun daripada mana-mana enjin pencarian seperti laman web Google dengan menaip CODEX STAN 192-1995. Nota: Ceraian maklumat GSFA disertakan:
Lampiran 2 : Deskripsi kategori makanan di bawah GSFA
Lampiran 3 : Senarai aditif makanan yang boleh ditambah dalam kadar GMP kecuali bagi kategori makanan di bawah Lampiran 4
Lampiran 4 : Senarai kategori makanan yang tidak boleh ditambah aditif makanan yang tersenarai di bawah Lampiran 3
Codex Commodity Standard
1. Kenalpasti komoditi makanan di bawah PPM 1985. 2. Rujuk Lampiran 1 bagi mendapatkan panduan RUJUKAN SILANG di antara
komoditi makanan di bawah PPM 1985 dengan Codex Commodity Standard yang terlibat (kolum 3).
3. Pilih Codex Commodity Standard yang terlibat. 4. Semak peruntukan aditif di bawah Codex Commodity Standard melalui laman
web Codex Alimentarius: http://www.fao.org/fao-who-codexalimentarius/standards/
5.0 PERTANYAAN Sebarang pertanyaan boleh dikemukakan kepada:
Pengarah Kanan Keselamatan dan Kualiti Makanan Kementerian Kesihatan Malaysia Aras 4, Menara Prisma No.26 Jalan Persiaran Perdana Presint 3, 62675 Putrajaya Tel: 603-8885 0797 Faks: 03-8885 0790 E-mel: fsq-division@moh.gov.my Laman web: http://fsq.moh.gov.my
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Senarai Ketetapan Rujukan Silang di antara Peraturan-Peraturan di bawah PPM 1985 dengan
Codex GSFA dan Codex Commodity Standard
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
42
Flour (i) 6.0 Cereals and cereal products derived from cereal grains, roots and tubers, pulses, legumes and pith or soft core of palm tree, excluding bakery wares of food category 7.0
(ii) 6.2 Flours and starches (including soybean powder) (iii) 6.2.1 Flours
6.2 Flours and Starches (including soybean powder)
INS Additive Maximum Level
Notes
1100 Alpha amylase from Aspergillus oryzae var.,
GMP
1100 Alpha-amylase from Bacillus subtilis
GMP
1100 Carbohydrase from Bacillus licheniformis
GMP
472e Diacetyltartaric and fatty acid esters of glycerol
3000 mg/kg 186
6.2.1 Flours
INS Additive Maximum Level
Notes
927a Azodicarbonamide 45 mg/kg
928 Benzoyl peroxide 75 mg/kg
925 Chlorine 2500 mg/kg
87
338; 339(i)-(iii); 340(i)-(iii); 341(i)-(iii); 342(i)-(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii),(ix); 451(i), (ii); 452(i)-(v); 542
Phosphates 2500 mg/kg
33 & 225
1101(i) Protease from Aspergillus oryzae var.
GMP
541(i),(ii) Sodium aluminium phosphates
1600 mg/kg
6 & 252
220-225, 539
Sulfites 200 mg/kg 44
300 Ascorbic acid, L- 300 mg/kg
322(i) Lecithin GMP 25 & 28
1204 Pullulan GMP 25
301 Sodium ascorbate 300 mg/kg
481(i), 482 (i)
Stearoyl lactylates 5000 mg/kg
186
(i) CODEX STAN 152-1985: Standard for Wheat Flour (ii) CODEX STAN 178-1981: Standard for Durum Wheat
Semolina and Durum Wheat Flour - No Food Additive provision
(iii) CODEX STAN 170-1989: Standard for Pearl Millet Flour - No Food Additive Provision
(iv) CODEX STAN 173-1989: Standard for Sorghum flour - No Food Additive Provision
(v) CODEX STAN 176-1989: Standard for Edible Cassava Flour - No Food Additive Provision
CODEX STAN 152-1985: Standard for Wheat Flour
Food Additives Maximum Level in Finished Product
Enzymes:
Fungal amylase from Aspergillus niger
GMP
Fungal amylase from Aspergillus oryzae
GMP
Proteolytic enzyme from Bacillus subtilis
GMP
Proteolytic enzyme from Aspergillus oryzae
GMP
Flour Treatment Agents:
L-ascorbic acid and its sodium and potassium salts
300 mg/kg
L-cysteine hydrochloride 90 mg/kg
Sulphur dioxide (in flours for biscuit and pastry manufacture only)
200 mg/kg
Mono-calcium phosphate 2500 mg/kg
Lecithin 2000 mg/kg
Chlorine in high ratio cakes 2500 mg/kg
Benzoyl peroxide 60 mg/kg
Azodicarbonamide for leavened bread
45 mg/kg
LAMPIRAN 1
4
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
334, 335(ii), 337
Tartrates 5000 mg/kg
45 & 186
307a, b, c
Tocopherols 5000 mg/kg
15 & 186
331(iii) Trisodium citrate GMP 25
43
Wheat flour
Refer Regulation 42
(i) CODEX STAN 152-1985: Standard for Wheat Flour (ii) CODEX STAN 178-1981: Standard for Durum Wheat
Semolina and Durum Wheat Flour - No Food Additive Provision
CODEX STAN 152-1985: Standard for Wheat Flour
Food Additives Maximum Level in Finished Product
Enzymes:
Fungal amylase from Aspergillus niger
GMP
Fungal amylase from Aspergillus oryzae
GMP
Proteolytic enzyme from Bacillus subtilis
GMP
Proteolytic enzyme from Aspergillus oryzae
GMP
Flour Treatment Agents
L-ascorbic acid and its sodium and potassium salts
300 mg/kg
L-cysteine hydrochloride 90 mg/kg
Sulphur dioxide (in flours for biscuit and pastry manufacture only)
200 mg/kg
Mono-calcium phosphate 2500 mg/kg
Lecithin 2000 mg/kg
Chlorine in high ratio cakes 2500 mg/kg
Benzoyl Peroxide 60 mg/kg
Azodicarbonamide for leavened bread
45 mg/kg
44 Chlorinated wheat flour
Refer Regulation 42 Refer Regulation 43
45 Gluten wheat flour
Refer Regulation 42 Refer Regulation 43
46 Protein increased wheat flour
Refer Regulation 42 Refer Regulation 43
47 Self rising wheat flour
Refer Regulation 42 Refer Regulation 43
48 Whole meal wheat flour
Refer Regulation 42 Refer Regulation 43
49
Rice
(i) 6.0 Cereals and cereal products derived from cereal grains, roots and tubers, pulses, legumes and pith or soft core of palm tree, excluding bakery wares of food category 7.0
(ii) 6.1 Whole, broken, or flaked grain, including rice
Standard for rice - No Food Additive Provision
5
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
6.1 Whole, roken, or flaked grain, including rice
INS Additive Maximum Level Notes
905d Mineral oil, high viscosity
800 mg/kg 98
310 Propyl gallate 100 mg/kg 15
50 Milled rice Refer Regulation 49 Standard for rice - No Food Additive Provision
51
Rice flour or ground flour
(i) 6.0 Cereals and cereal products derived from cereal grains, roots and tubers, pulses, legumes and pith or soft core of palm tree, excluding bakery wares of food category 7.0
(ii) 6.2 Flours and starches (including soybean powder) (iii) 6.2.1 Flours
6.2 Flours and starches (including soybean powder)
INS Additive Maximum Level
Notes
1100 Alpha amylase from Aspergillus oryzae var.,
GMP
472e Diaacetyltartaric and fatty acid esters of glycerol
3000 mg/kg
186
1100 Alpha-amylase from Bacillus subtilis
GMP
1100 Carbohydrase from Bacillus licheniformis
GMP
6.2.1 Flours
INS Additive Maximum Level
Notes
927a Azodicarbonamide 45 mg/kg
928 Benzoyl peroxide 75 mg/kg
925 Chlorine 2500 mg/kg
87
338; 339(i)-(iii); 340(i)-(iii); 341(i)-(iii); 342(i)-(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii),(ix); 451(i), (ii); 452(i)-(v); 542
Phosphates 2500 mg/kg
33 & 225
1101(i) Protease from Aspergillus oryzae var.
GMP
541(i),(ii) Sodium aluminium phosphates
1600 mg/kg
6 & 252
220-225, 539
Sulfites 200 mg/kg 44
300 Ascorbic acid, L- 300 mg/kg
322(i) Lecithin GMP 25 & 28
1204 Pullulan GMP 25
301 Sodium ascorbate 300 mg/kg
-
6
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
481(i), 482 (i)
Stearoyl lactylates 5000 mg/kg
186
334, 335(ii), 337
Tartrates 5000 mg/kg
45 & 186
307a, b, c
Tocopherols 5000 mg/kg
15 & 186
331(iii) Trisodium citrate GMP 25
52 Glutinous rice (i) 6.0 Cereals and cereal products derived from cereal grains, roots and tubers, pulses, legumes and pith or soft core of palm tree, excluding bakery wares of food category 7.0
(ii) 6.1 Whole, broken, or flaked grain, including rice
6.1 Whole, broken, or flaked grain, including rice
INS Additive Maximum Level Notes
905d Mineral oil, high viscosity
800 mg/kg 98
310 Propyl gallate 100 mg/kg 15
53 Glutionous rice flour
Refer Regulation 51 -
54 Tapioca or cassava
(i) 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
(ii) 4.2 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds.
(iii) 4.2.1 Fresh vegetables (including mushrooms and fungi,roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds – No Food Additive Provision
(iv) 4.2.1.1 Untreated fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds.
4.2.1.1 Untreated fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and
aloe vera), seaweeds, and nuts and seeds.
INS Additive Maximum Level
Notes
260 Acetic acid, glacial GMP 262 & 263
300 Ascorbic acid, L- 500 mg/kg 262
330 Citric acid GMP 262 & 264
270 Lactic acid, L-, D- and DL-
GMP 262 & 264
331(i) Sodium dihydrogen citrate
GMP 262
331(iii) Trisodium citrate GMP 262
-
55 Tapioca flour or tapioca
starch
(i) 6.0 Cereals and cereal products derived from cereal grains, roots and tubers, pulses, legumes and pith or soft core of palm tree, excluding bakery wares of food category.
(ii) 6.2 Flours and starches (including soybean powder) (iii) 6.2.1 Flours
-
7
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
(iv) 6.2.2 Starches
6.2 Flours and starches (including soybean powder)
INS Additive Maximum Level
Notes
1100 Alpha amylase from Aspergillus oryzae var.,
GMP
472e Diaacetyltartaric and fatty acid esters of glycerol
3000 mg/kg
186
1100 Alpha-amylase from Bacillus subtilis
GMP
1100 Carbohydrase from Bacillus licheniformis
GMP
6.2.1 Flours
INS Additive Maximum Level
Notes
927a Azodicarbonamide 45 mg/kg
928 Benzoyl peroxide 75 mg/kg
925 Chlorine 2500 mg/kg
87
338; 339(i)-(iii); 340(i)-(iii); 341(i)-(iii); 342(i)-(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii),(ix); 451(i), (ii); 452(i)-(v); 542
Phosphates 2500 mg/kg
33 & 225
1101(i) Protease from Aspergillus oryzae var.
GMP
541(i),(ii) Sodium aluminium phosphates
1600 mg/kg
6 & 252
220-225, 539
Sulfites 200 mg/kg 44
300 Ascorbic acid, L- 300 mg/kg
322(i) Lecithin GMP 25 & 28
1204 Pullulan GMP 25
301 Sodium ascorbate 300 mg/kg
481(i), 482 (i)
Stearoyl lactylates 5000 mg/kg
186
334, 335(ii), 337
Tartrates 5000 mg/kg
45 & 186
307a, b, c
Tocopherols 5000 mg/kg
15 & 186
331(iii) Trisodium citrate GMP 25
8
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
6.2.2 Starches
INS Additive Maximum Level
Notes
220-225, 539
Sulfites 50 mg/kg 44
500(i) Sodium carbonate GMP
56 Sago (i) 6.0 Cereals and cereal products derived from cereal grains, roots and tubers, pulses, legumes and pith or soft core of palm tree, excluding bakery wares of food category 7.0.
(ii) 6.1 Whole, broken, or flaked grain, including rice
6.1 Whole, broken, or flaked grain, including rice
INS Additive Maximum Level
Notes
905d Mineral oil, high viscosity
800 mg/kg 98
310 Propyl gallate 100 mg/kg 15
-
57 Sago flour Refer Regulation 42 (i) CODEX STAN 301R-2011: Regional Standard for Edible Sago Flour
CODEX STAN 301R-2011: Regional Standard for Edible Sago Flour
6.2.1 Flours
INS Additive Maximum Level
Notes
300 Ascorbic acid, L- 300 mg/kg
927a Azodicarbonamide 45 mg/kg
928 Benzoyl peroxide 75 mg/kg
925 Chlorine 2500 mg/kg 87
322 (i) Lecithin GMP 25 & 28
338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452 (i)-(v); 542
Phosphates 2500 mg/kg 33 & 225
1101(i) Protease from Aspergillus oryzae var.
GMP
1204 Pullulan GMP 25
541 (i), (ii)
Sodium aluminium Phosphates
1600 mg/kg 6 & 252
301 Sodium ascorbate 300 mg/kg
481(i), 482(i)
Stearoyl lactylates 5000 mg/kg 186
220-225, 539
Sulfites 200 mg/kg 44
334, 335 (ii), 337
Tartrates 5000 mg/kg 45 & 186
9
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
307a, b, c
Tocopherols 5000 mg/kg 15 & 186
331(iii) Trisodium Citrate GMP 25
58 Corn flour or corn starch
Refer Regulation 51 -
59 Custard powder
Refer Regulation 51 -
60 Meal Refer Regulation 51 -
61 Wheat germ meal
Refer Regulation 56 -
62 Oatmeal Refer Regulation 56 -
63 Pasta (i) 6.0 Cereals and cereal products derived from cereal grains, roots and tubers, pulses, legumes and pith or soft core of palm tree, excluding bakery wares of food category 7.0.
(ii) 6.4 Pastas and noodles and like products (e.g. rice paper, rice vermicelli, soybean pastas and noodles).
(iii) 6.4.1 Fresh pastas and noodles and like products. (iv) 6.4.2 Dried pastas and noodles and like products. (v) 6.4.3 Pre-cooked pastas and noodles and like products.
6.4.1 Fresh pastas and noodles and like products
INS Additive Maximum Level
Notes
472a Acetic and fatty acid esters of glycerol
GMP 211
406 Agar GMP 211
400 Alginic acid GMP 211
523 Aluminium ammonium sulfate
300 mg/kg 6 & 247
300 Ascorbic acid, L- 200 mg/kg
170(i) Calcium carbonate
GMP
290 Carbon dioxide GMP 59 & 211
410 Carob bean gum GMP 211
407 Carrageenan GMP 211
330 Citric acid GMP
472c Citric and fatty acid esters of glycerol
GMP 211
424 Curdlan GMP 211
1412 Distarch phosphate
GMP 211
297 Fumaric acid 700 mg/kg
418 Gellan gum GMP 211
575 Glucono delta-lactone
GMP
422 Glycerol GMP 211
412 Guar gum GMP 211
414 Gum arabic (Acacia gum)
GMP 211
416 Karaya gum GMP 211
425 Konjac flour GMP 211
270 Lactic acid, L-, D- and DL-
GMP
(i) CODEX STAN 249-2006: Standard for Instant Noodles
CODEX STAN 249-2006: Standard for Instant Noodles
INS Additive Maximum Level
Acidity regulators
260 Acetic acid,glacial GMP
262(i) Sodium acetate GMP
270 Lactic acid (L-, D-, and DL-)
GMP
296 Malic acid (DL-) GMP
327 Calcium lactate GMP
330 Citric acid GMP
331(iii) Trisodium citrate GMP
334 Tartaric acid [L(+)-] 7500 mg/kg
350(ii) Sodium malate GMP
365 Sodium fumarates GMP
500(i) Sodium carbonate GMP
500(ii) Sodium hydrogen carbonate
GMP
501(i) Potassium carbonate GMP
516 Calcium sulphate GMP
529 Calcium oxide GMP
Antioxidants
300 Ascorbic acid (L-) GMP
304 Ascorbyl palmitate 500 mg/kg singly or combination as ascorbyl stearate
305 Ascorbyl stearate
306 Mixed tocopherols concentrate
200 mg/kg singly or combination
307 Alpha-tocopherol
310 Propyl gallate 200 mg/kg singly or in combination expressed as a fat or oil basis
319 Tertiary butylhydroquinone (TBHQ)
320 Butylated hydroxyanisole (BHA)
321 Butylated hydroxytoluene (BHT)
Colours
100(i) Curcumin 500 mg/kg
101(i) Riboflavin 200 mg/kg singly or in combination as riboflavin
101(ii) Riboflavin 5’-phosphate, sodium
10
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
472b Lactic and fatty acid esters of glycerol
GMP 211
322(i) Lecithin GMP
460(i) Microcrystalline cellulose (Cellulose gel)
GMP 211
471 Mono- and di-glycerides of fatty acids
GMP
440 Pectins GMP 211
1413 Phosphated distarch phosphate
GMP 211
338; 339(i)-(iii); 340(i)-(iii); 341(i)-(iii); 342(i), (ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii),(ix); 451(i),(ii); 452(i)-(v); 542
Phosphates 2500 mg/kg
33 & 211
501(i) Potassium carbonate
11000 mg/kg
407a Processed eucheuma seaweed (PES)
GMP 211
1520 Propylene glycol 20000 mg/kg
370
405 Propylene glycol alginate
10000 mg/kg
370
1204 Pullulan GMP 211
262(i) Sodium acetate 6000 mg/kg
401 Sodium alginate GMP 211
301 Sodium ascorbate GMP
500(i) Sodium carbonate 10000 mg/kg
466 Sodium carboxymethyl cellulose (cellulose gum)
GMP 211
350(ii) Sodium DL-malate
GMP
500(ii) Sodium hydrogen carbonate
GMP
325 Sodium lactate GMP
474 Sucroglycerides 2000 mg/kg
348 & 370
473 Sucrose esters of fatty acids
2000 mg/kg
348 & 370
473a Sucrose oligoesters, Type I and Type II
2000 mg/kg
348 & 370
334, 335(ii),
Tartrates 5000 mg/kg
45 & 128
102 Tartrazine 300 mg/kg
110 Sunset yellow FCF 300 mg/kg
120 Carmines 100 mg/kg
123 Amaranth 100 mg/kg
141(i) Chlorophyll copper complex
100 mg/kg
141(ii) Chlophyllin copper complex, sodium and potassium salts
100 mg/kg
143 Fast green FCF 290 mg/kg
150a Caramel I-pain GMP
150b Caramel II – caustic sulphite process
50000 mg/kg
150c Caramel III – ammonia process
50000 mg/kg
150d Caramel IV-ammonia sulphite process
50000 mg/kg
160a(i) Beta carotene (synthetic)
1200 mg/kg
160a(ii) Carotenes, vegetable 1000 mg/kg
160a(iii) Beta-carotene (Blakeslea trispora)
1000 mg/kg
160e Beta-apo-carotenal 200 mg/kg
160f Beta-apo-8’-carotenic acid, methyl or ethyl ester
1000 mg/kg
162 Beet red GMP
Flavour Enhancers
620 Glutamic acid (L(+)-) GMP
621 Monosodium glutamate, L-
GMP
631 Disodium 5’-inosinate, GMP
627 Disodium 5’-guanylate GMP
635 Disodium 5’-ribonucleotides
GMP
Stabilizers
170(i) Calcium carbonate GMP
406 Agar GMP
459 Beta-cyclodextrin 1000 mg/kg
Thickeners
400 Alginic acid GMP
401 Sodium alginate GMP
410 Carob bean gum GMP
407 Carrageenan and its Na, K, NH4 salts (includes furcellaran)
GMP
407a Processed eucheuma seaweed
GMP
412 Guar gum GMP
414 Gum arabic (Acacia gum)
GMP
415 Xanthan gum GMP
416 Karaya gum GMP
417 Tara gum GMP
418 Gellan gum GMP
424 Curdlan GMP
11
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
337
413 Tragacanth gum GMP 211
415 Xanthan gum GMP 211
6.4.2 Dried pastas and noodles and like products
INS Additive Maximum Level
Notes
1422 Acetylated distarch adipate
GMP 256
1414 Acetylated distarch phosphate
GMP 256
406 Agar GMP 256
400 Alginic acid GMP 256
403 Ammonium alginate GMP 256
300 Ascorbic acid,L- GMP 256
634 Calcium 5’-ribonucleotides
GMP 256
404 Calcium alginate GMP 256
302 Calcium ascorbate 200 mg/kg 256
170(i) Calcium carbonate GMP 256
516 Calcium sulfate GMP 256
161g Canthaxanthin 15 mg/kg 211
150d Caramel IV – sulfite ammonia caramel
50000 mg/kg
211
410 Carob bean gum GMP 256
160a(ii) Carotenes, beta-, vegetable
1000 mg/kg
211
407 Carrageenan GMP 256
330 Citric acid GMP 256
1400 Dextrins, roasted starch
GMP 256
472e Diacetyltartaric and fatty acid esters of glycerol
5000 mg/kg
627 Disodium 5’-guanylate
GMP 256
631 Disodium 5’-inosinate
GMP 256
635 Disodium 5’-ribonucleotides
GMP 256
1412 Distarch phosphate GMP 256
297 Fumaric acid GMP 256
418 Gellan gum GMP 256
412 Guar gum GMP 256
414 Gum arabic (Acacia gum)
GMP 256
416 Karaya gum GMP 256
425 Konjac flour GMP 256
270 Lactic acid, L-, D- and DL-
GMP 256
322(i) Lecithin GMP 256
296 Malic acid, DL- GMP 256
421 Mannitol GMP 256
460(i) Microcrystalline cellulose (cellulose gel)
GMP 256
471 Mono- and di- GMP 256
440 Pectins GMP
466 Sodium carboxymethyl cellulose
GMP
508 Potassium chloride GMP
1401 Acid treated starch GMP
1402 Alkaline treated starch GMP
1403 Bleached starch GMP
1404 Oxdized starch GMP
1405 Starches, enzyme-treated
GMP
1410 Monostarch phosphate GMP
1412 Distarch phosphate esterified with sodium trimetaphosphate; esterified with phosphorous oxychloride
GMP
1413 Phosphated distarch phosphate
GMP
1414 Acetylated distarch phosphate
GMP
1420 Starch acetate GMP
1422 Acetylated distarch adipate
GMP
1440 Hydroxypropyl starch GMP
1442 Hydroxyproopyl distarch phosphate
GMP
1450 Starch sodium octenyl succinate
GMP
1451 Acetylated oxidized starch
GMP
Humectants
325 Sodium lactate GMP
339(i) Monosodium orthophosphate
2000 mg/kg singly or in combination as phosphorus
339(ii) Disodium orthophosphate
339(iii) Trisodium orthophosphate
340(i) Monopotassium orthophosphate
340(ii) Dipotassium orthophosphate
340(iii) Tripotassium orthophosphate
341(iii) Tricalcium orthophosphate
450(i) Disodium diphosphate
450(iii) Tetrasodium diphosphate
GMP
450(v) Tetrapotassium diphosphate
450(vi) Dicalcium diphosphate
451(i) Pentasodium triphosphate
452(i) Sodium polyphosphate
452(ii) Potassium polyphosphate
452(iv) Calcium polyphosphates
12
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
glycerides of fatty acids
621 Monosodium L-glutamate
GMP 256
942 Nitrous oxide GMP 256
440 Pectins GMP 256
1413 Phosphated distarch phosphate
GMP 256
338; 339(i)-(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i), (ii); 452(i)-(v); 542
Phosphates 900 mg/kg 33 & 211
432-436 Polysorbates 5000 mg/kg
402 Potassium alginate GMP 256
501(i) Potassium carbonate
GMP 256
508 Potassium chloride GMP 256
407a Processed euchema seaweed (PES)
GMP 256
405 Propylene glycol alginate
5000 mg/kg
211
1204 Pullulan GMP 256
470(i) Salts of myristic, palmitic and stearic acids with ammonia, calcium, potassium and sodium
GMP 256
262(i) Sodium acetate GMP 256
401 Sodium alginate GMP 256
301 Sodium ascorbate 200 mg/kg 256
500(i) Sodium carbonate GMP 256
466 Sodium carboxymethyl cellulose (Cellulose gum)
GMP 256
576 Sodium gluconate GMP 256
500(ii) Sodium hydrogen carbonate
GMP 256
325 Sodium lactate GMP 256
491-495 Sorbitan esters of fatty acids
5000 mg/kg
11 & 211
481(i), 482 (i)
Stearoyl lactylates 5000 mg/kg
211
474 Sucroglycerides 4000 mg/kg
211 & 348
473 Sucrose esters of fatty acids
4000 mg/kg
211 & 348
473a Sucrose 4000 211 &
452(v) Ammonium polyphosphates
420 Sorbitol and sorbitol syrup
1520 Propylene glycol 10000 mg/kg
Emulsifiers
322 Lecithin GMP
405 Propylene glycol alginate
5000 mg/kg
430 Polyoxyethylene (8) stearate
5000 mg/kg (dry basis) singly or in combination 431 Polyoxyethylene (40)
stearate
432 Polyoxyethylene (20) sorbitan monolaurate
5000 mg/kg singly or in combination as total polyoxyethylene (20) sorbitan esters
433 Polyoxyethylene (20) sorbitan monooleate
434 Polyoxyethylene (20) sorbitan monopalmitate
435 Polyoxyethylene (20) sorbitan monostearate
436 Polyoxyethylene (20) sorbitan tristearate
471 Mono and di-glycerides of fatty acids
GMP
472e Diacetyltartaric and fatty acid esters of glycerol
10000 mg/kg
473 Sucrose esters of fatty acids
2000 mg/kg
475 Polyglycerol esters of fatty acid
2000 mg/kg
476 Polyglycerol esters of interesterified ricinoleic acids
500 mg/kg
477 Propylene glycol esters of fatty acids
5000 mg/kg (dry basis)
481(i) Sodium stearoyl lactylate
5000 mg/kg
482(i) Calcium stearoyl lactylate
5000 mg/kg
491 Sorbitan monostearate 5000 mg/kg (dry basis) singly or in combination
492 Sorbitan tristearate
493 Sorbitan monolaurate
495 Sorbitan monopalmitate
Flour Treatment Agents
220 Sulphur dioxide 20 mg/kg singly or in combination as sulphur dioxide
221 Sodium sulfite
222 Sodium hydrogen sulfite
223 Sodium metabisulfite
224 Potassium metabisulfite
225 Potassium sulfite
539 Sodium thiosulphate
Preservatives
200 Sorbic acid 2000 mg/kg singly or in combination as sorbic acid
201 Sodium sorbate
202 Potassium sorbate
203 Calcium sorbate
13
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
oligoesters, Type I and Type II
mg/kg 348
417 Tara gum GMP 256
307a, b, c
Tocopherols 500 mg/kg 211
413 Tragacanth gum GMP 256
415 Xanthan gum GMP 256
6.4.3 Pre-cooked pastas and noodles and like products
INS Additive Maximum Level
Notes
304, 305 Ascorbyl esters 500 mg/kg 10 & 211
210-213 Benzoates 1000 mg/kg
13
320 Butylated hydroxyanisole
200 mg/kg 15 & 130
321 Butylated hydroxytoluene
200 mg/kg 15 & 130
161g Canthaxanthin 15 mg/kg 153
150c Caramel III – ammonia caramel
50000 mg/kg
153 & 173
150d Caramel IV – sulfite ammonia caramel
50000 mg/kg
153
120 Carmines 100 mg/kg 153 & 178
160a(ii) Carotenes, beta-, vegetable
1000 mg/kg
153
160a(i), a(iii), e,f
Carotenoids 1200 mg/kg
153
141(i),(ii) Chlorophylls and chlorophyllins, copper complexes
100 mg/kg 153
459 Cyclodextrin, beta- 1000 mg/kg
153
472e Diacetyltartaric and fatty acid esters of glycerol
10000 mg/kg
143 Fast green FCF 290 mg/kg 194
338; 339(i)-(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii); (ix) 451(i),(ii); 452(i)-(v); 542
Phosphates 2500 mg/kg
33 & 211
900a Polymethylsiloxane 50 mg/kg 153
475 Polyglycerol esters of fatty acids
2000 mh/kg
194
476 Polyglycerol esters of interesterified ricinoleic acid
500 mg/kg 194
430, 431 Polyoxyethylene stearates
5000 mg/kg
2 & 194
Anticaking Agent
900a Polydimetylsiloxane 50 mg/kg
14
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
432-436 Polysorbates 5000 mg/kg
153
310 Propyl gallate 200 mg/kg 15, 130 & 211
1520 Propylene glycol 10000 mg/kg
194
405 Propylene glycol alginate
5000 mg/kg
194 & 371
477 Propylene glycol esters of fatty acids
5000 mg/kg
2 & 153
101(i),(ii), (iii)
Riboflavins 300 mg/kg 153
200-203 Sorbates 2000 mg/kg
42 & 211
491 – 495
Sorbitan esters of fatty acids
5000 mg/kg
11 & 194
481 (i), 482(i)
Stearoyl lactylates 5000 mg/kg
194 & 371
474 Sucroglycerides 2000 mg/kg
194 & 348
473 Sucrose esters of fatty acids
2000 mg/kg
194 & 348
473a Sucrose oligoesters, Type I and Type II
2000 mg/kg
194 & 348
220-225, 539
Sulfites 20 mg/kg 44
110 Sunset yellow FCF 300 mg/kg 153
334, 335(ii), 337
Tartrates 7500 mg/kg
45, 128 &194
319 Tertiary butylhydroquinone
200 mg/kg 15 & 130
307a, b, c
Tocopherols 200 mg/kg 211
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
64 Prepared cereal food
(i) 6.0 Cereals and cereal products derived from cereal grains, roots and tubers, pulses, legumes and pith or soft core of palm tree, excluding bakery wares of food category 7.0
(ii) 6.3 Breakfast cereals, including rolled oats
6.3- Breakfast cereals, including rolled oats
INS Additive Maximum Level
Notes
950 Acesulfame potassium
1200 mg/kg 161 & 188
129 Allura red AC 300 mg/kg
304, 305 Ascorbyl esters 200 mg/kg 10
951 Aspartame 1000 mg/kg 161 & 191
133 Brilliant blue FCF 200 mg/kg
320 Butylated hydroxyanisole
200 mg/kg 15 & 196
321 Butylated hydroxytoluene
100 mg/kg 15 & 196
150c Caramel III – 50000 189
-
15
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
ammonia caramel mg/kg
150d Caramel IV – sulfite ammonia caramel
2500 mg/kg
120 Carmines 200 mg/kg
160a(ii) Carotenes, beta-, vegetable
400 mg/kg
160a(i), a(iii), e, f
Carotenoids 200 mg/kg
163(ii) Grape skin extract 200 mg/kg
172(i)-(iii) Iron oxides 75 mg/kg
961 Neotame 160 mg/kg 161
338; 339(i)-(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542
Phosphates 2200 mg/kg 33
475 Polyglycerol esters of fatty acids
10000 mg/kg
369
310 Propyl gallate 200 mg/kg 15 & 196
101(i),(ii), (iii)
Riboflavins 300 mg/kg
954(i)-(iv)
Saccharins 100 mg/kg 161
481(i) , 482(i)
Stearoyl lactylates 5000 mg/kg
960 Steviol glycosides 350 mg/kg 26
955 Sucralose (Trichloro-galactosucrose)
1000 mg/kg 161
473 Sucrose esters of fatty acids
10000 mg/kg
110 Sunset yellow FCF 300 mg/kg 161
307a, b, c
Tocopherols 200 mg/kg
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
65 Bread (i) 7.0 Bakery wares (ii) 7.1 Bread and ordinary bakery wares (iii) 7.1.1 Breads and rolls (iv) 7.1.1.1 Yeast-leavened breads and specialty breads
7.0 Bakery wares
INS Additive Maximum Level
Notes
304, 305
Ascorbyl esters 1000 mg/kg 10 & 15
210-213
Benzoates 1000 mg/kg 13
320 Butylated hydroxyanisole
200 mg/kg 15 & 180
321 Butylated hydroxytoluene
200 mg/kg 15 & 180
-
16
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
903 Carnauba wax GMP 3
143 Fast green FCF 100 mg/kg 161
905d Mineral oil, high viscosity
3000 mg/kg 125
477 Propylene glycol esters of fatty acids
15000 mg/kg
11 & 72
200-203
Sorbates 1000 mg/kg 42
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
7.1 Bread and ordinary bakery wares
INS Additive Max. Level Notes
950 Acesulfame potassium
1000 mg/kg 161 & 188
951 Aspartame 4000 mg/kg 161 & 191
133 Brilliant blue FCF 100 mg/kg 161
475e Diacetyltartaric and fatty acid esters of glycerol
6000 mg/kg
961 Neotame 70 mg/kg 161
430, 431
Polyoxyethylene stearates
3000 mg/kg
1520 Propylene glycol 1500 mg/kg
955 Sucralose (Trichlorogalacto-sucrose)
650 mg/kg 161
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
7.1.1 Breads and rolls
INS Additive Maximum Level
Notes
905e Mineral oil, medium viscosity
3000 mg/kg
36 & 126
475 Polyglycerol esters of fatty acids
10000 mg/kg
372
432-436
Polysorbates 3000 mg/kg
319 Tertiary butylhydroquinone
200 mg/kg 15 & 195
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
7.1.1.1 Yeast-leavened breads and specialty breads
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
66 White bread Refer Regulation 65 -
68 Fruit bread Refer Regulation 65 -
69 Milk bread Refer Regulation 65 -
70 Meal bread Refer Regulation 65 -
72 Rye bread Refer Regulation 65 -
73 Wheat germ bread
Refer Regulation 65 -
74 Whole meal bread
Refer Regulation 65 -
75 Enriched bread
Refer Regulation 65 -
17
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
76 Malt (i) 6.0 Cereals and cereal products derived from cereal grains, roots and tubers, pulses, legumes and pith or soft core of palm tree, excluding bakery wares of food category 7.0.
(ii) 6.1 Whole, broken, or flaked grain, including rice
6.1 Whole, broken, or flaked grain, including rice
INS Additive Maximum Level
Notes
905d Mineral oil, high viscosity
800 mg/kg 98
310 Propyl gallate 100 mg/kg 15
-
77 Malt extract - -
78 Baker’s malt extract,
commercial malt extract of
baker’s
- -
79 Cream of tartar
- -
80 Acid phosphate - -
81 Baking powder
- -
82 Milk, raw milk or fresh milk
(i) 1.0 Dairy products and analogues, excluding products of food category 02.0
(ii) 1.1 Fluid milk and milk products (iii) 1.1.1 Fluid milk(plain)
1.1.1 Fluid milk (plain)
INS Additive Maximum Level
Notes
338; 339(i)-(iii); 340(i)-(iii); 341(i)-(iii); 342(i), (ii); 343(i)-(iii); 450(i)- (iii), (v)-(vii), (ix); 451(i), (ii); 452(i)-(v); 542
Phosphates 1500 mg/kg
33 & 227
-
83 Milk product - -
84 Skimmed milk, skim milk, non
fat milk or separated milk
Refer Regulation 82
-
85 Pasteurized milk
Refer Regulation 82 -
86 Sterilized milk Refer Regulation 85 -
87 UHT milk Refer Regulation 85 -
88 Reference to milk as food
- -
89 Flavoured milk (i) 1.0 Dairy products and analogues, excluding products of food category 2.0
(ii) 1.1 Fluid milk and milk products (iii) 1.1.4 Flavoured fluid milk drinks
-
18
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
1.1.4 Flavoured fluid milk drinks
INS Additive Maximum Level
Notes
950 Acesulfame Potassium
350 mg/kg 161 & 188
956 Alitame 100 mg/kg 161
129 Allura red Ac 300 mg/kg 52 & 161
951 Aspartame 600 mg/kg 161 & 191
962 Aspartame-acesulfame salt
350 mg/kg 113 & 161
133 Brilliant blue FCF
150 mg/kg 52
161g Canthaxanthin 15 mg/kg 52 & 170
150c Caramel III - ammonia caramel
2000 mg/kg
52
150d Caramel IV - sulfite ammonia caramel
2000 mg/kg
52
120 Carmines 150 mg/kg 52
160a(ii) Carotenes, beta-, vegetable
1000 mg/kg
52
160a(i), a(iii), e,f
Carotenoids 150 mg/kg 52
141(i),(ii) Chlorophylls and chlorophyllins, copper complexes
50 mg/kg 52 & 190
952(i), (ii), (iv)
Cyclamates 250 mg/kg 17 & 161
472e Diacetyltartaric and fatty acid esters of glycerol
5000 mg/kg
143 Fast green FCF 100 mg/kg 52
163(ii) Grape skin extract
150 mg/kg 52&181
132 Indigotine (Indigo carmine)
300 mg/kg 52
172(i)-(iii) Iron oxides 20 mg/kg 52
961 Neotame 20 mg/kg 161
338, 339(i)-(iii), 340(i)-(iii), 341(i)-(iii), 342(i), (ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i), (ii); 452(i)-(v); 542
Phosphates 1320 mg/kg
33
432-436 Polysorbates 3000 mg/kg
124 Ponceau 4R (Cochineal red
150 mg/kg 52 & 161
19
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
A)
477 Propylene glycol esters of fatty acids
5000 mg/kg
101(i),(ii), (iii)
Riboflavins 300 mg/kg 52
954(i)-(iv) Saccharins 80 mg/kg 161
554 Sodium aluminosilicate
60 mg/kg 6 & 253
200-203 Sorbates 1000 mg/kg
42 & 220
960 Steviol glycosides
200 mg/kg 26 & 201
955 Sucralose (Trichlorogalactosucrose)
300 mg/kg 161
474 Sucroglycerides 5000 mg/kg
110 Sunset yellow FCF
300 mg/kg 52
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
90 Full cream milk powder or dried full cream milk
(i) 1.0 Dairy products and analogues, excluding products of food category 2.0
(ii) 1.5 Milk powder and cream powder and powder analogues (plain)
(iii) 1.5.1 Milk powder and cream powder (plain)
1.5 Milk powder and cream powder and powder analogues (plain)
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
1.5.1 Milk powder and cream powder (plain)
INS Additive Maximum Level
Notes
304, 305 Ascorbyl esters 500 mg/kg 10
320 Butylated-hydroxyanisole
100 mg/kg 15 & 196
321 Butylated hydroxytoluene
200 mg/kg 15 & 196
472e Diacetyltartaric and fatty acid esters of glycerol
10000 mg/kg
338, 339(i)-(iii), 340(i)-(iii), 341(i)-(iii), 342(i), (ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i), (ii); 452(i)-(v); 542
Phosphates 4400 mg/kg
33
900a Polydimethyl-siloxane
10 mg/kg
310 Propyl gallate 200 mg/kg 15, 75 & 196
(i) CODEX STAN 207-1999: Standard for Milk Powders and Cream Powder
CODEX STAN 207-1999: Standard for Milk powders and Cream Powder
INS Additive Maximum Level
Stabilizers
331 Sodium citrates 500 mg/kg singly or in combination expressed as anhydrous substances
332 Potassium citrates
Firming agents
508 Potassium chloride Limited by GMP
509 Calcium chloride Limited by GMP
Acidity Regulators
339 Sodium phosphates
5000 mg/kg singly or in combination expressed as anhydrous substances
340 Potassium phosphates
450 Diphosphates
451 Triphosphates
452 Polyphosphates
500 Sodium carbonates
501 Potassium carbonates
Emulsifiers
322 Lecithins Limited by GMP
471 Mono- and di-glycerides of fatty acids
2500mg/kg
Anticaking agents
170(i) Calcium carbonate 341(iii) Tricalcium phosphates
20
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
554 Sodium aluminosilicate
265 mg/kg 6 & 259
474 Sucroglycerides 10000 mg/kg
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
343(iii)
Trimagnesium phosphates
10000 mg/kg singly or in combination
504(i) Magnesium carbonate
530 Magnesium oxide
551 Silicon dioxide, amorphous
552 Calcium silicate
553 Magnesium silicates
554 Sodium aluminosilicate
265 mg/kg, expressed as aluminium
Antioxidants
300 Ascorbic acid (L-) 500 mg/kg expressed as ascorbic acid
301 Sodium ascorbate
304 Ascorbyl palmitate
320 Butylated hydroxyanisole
100 mg/kg
91 Skimmed milk powder,
skim milk powder, dried non fat milk
solids or separated
milk powder
Refer Regulation 90 Refer Regulation 90
91A Malted milk powder
Refer Regulation 89 -
91B Formulated milk powder for children
(i) 1.0 Dairy products and analogues, excluding products of food category 2.0
(ii) 1.1 Fluid milk and milk products (iii) 1.1.4 Flavoured fluid milk drinks (iv) 1.5 Milk powder and cream powder and powder
analogues (plain) (v) 1.5.1 Milk powder and cream powder (plain) (vi) 1.5.2 Milk and cream powder analogues
1.1.4 Flavoured fluid milk drinks
INS Additive Maximum Level
Notes
950 Acesulfame potassium
350 mg/kg 161 & 188
956 Alitame 100 mg/kg 161
129 Allura red AC 300 mg/kg 52 & 161
951 Aspartame 600 mg/kg 161 & 191
962 Aspartame -acesulfame salt
350 mg/kg 113 & 161
133 Brilliant blue FCF
150 mg/kg 52
161g Canthaxanthin 15 mg/kg 52 & 170
150c Caramel III - ammonia caramel
2000 mg/kg
52
150d Caramel IV - 2000 52
-
21
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
sulfite ammonia caramel
mg/kg
120 Carmines 150 mg/kg 52
160a(ii) Carotenes, beta-, vegetable
1000 mg/kg
52
160a(i), a(iii), e,f
Carotenoids 150 mg/kg 52
141(i),(ii) Chlorophylls and chlorophyllins, copper complexes
50 mg/kg 52 & 190
952(i), (ii), (iv)
Cyclamates 250 mg/kg 17 & 161
472e Diacetyltartaric and fatty acid esters of glycerol
5000 mg/kg
143 Fast green FCF 100 mg/kg 52
163(ii) Grape skin extract
150 mg/kg 52&181
132 Indigotine (Indigo carmine)
300 mg/kg 52
172(i)-(iii) Iron oxides 20 mg/kg 52
961 Neotame 20 mg/kg 161
338, 339(i)-(iii), 340(i)-(iii), 341(i)-(iii), 342(i), (ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i), (ii); 452(i)-(v); 542
Phosphates 1320 mg/kg
33
432-436 Polysorbates 3000 mg/kg
124 Ponceau 4R (Cochineal red A)
150 mg/kg 52 & 161
477 Propylene glycol esters of fatty acids
5000 mg/kg
101(i),(ii), (iii)
Riboflavins 300 mg/kg 52
954(i)-(iv) Saccharins 80 mg/kg 161
554 Sodium aluminosilicate
60 mg/kg 6 & 253
200-203 Sorbates 1000 mg/kg
42 & 220
960 Steviol glycosides
200 mg/kg 26 & 201
955 Sucralose (Trichlorogalactosucrose)
300 mg/kg 161
474 Sucroglycerides 5000 mg/kg
110 Sunset yellow FCF
300 mg/kg 52
22
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
1.5 Milk powder and cream powder and powder analogues (plain)
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
1.5.1 Milk powder and cream powder (plain)
INS Additive Maximum Level
Notes
304, 305 Ascorbyl esters 500 mg/kg 10
320 Butylated-hydroxyanisole
100 mg/kg 15 & 196
321 Butylated hydroxytoluene
200 mg/kg 15 & 196
472e Diacetyltartaric and fatty acid esters of glycerol
10000 mg/kg
338, 339(i)-(iii), 340(i)-(iii), 341(i)-(iii), 342(i), (ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i), (ii); 452(i)-(v); 542
Phosphates 4400 mg/kg
33
900a Polydimethyl-siloxane
10 mg/kg
310 Propyl gallate 200 mg/kg 15, 75 & 196
554 Sodium aluminosilicate
265 mg/kg 6 & 259
474 Sucroglycerides 10000 mg/kg
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
1.5.2 Milk and cream powder analogues
INS Additive Maximum Level
Notes
950 Acesulfame potassium
1000 mg/kg
161 & 188
304, 305
Ascorbyl esters 80 mg/kg 10
951 Aspartame 2000 mg/kg
161 & 191
150c Caramel III - ammonia caramel
5000 mg/kg
150d Caramel IV - sulfite ammonia caramel
5000 mg/kg
160a(ii) Carotenes, beta-, vegetable
1000 mg/kg
160a(i), a(ii), e,f
Carotenoids 100 mg/kg 209
472e Diacetyltartaric and fatty acid esters of
10000 mg/kg
23
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
glycerol
163(ii) Grape skin extract 150 mg/kg 181, 201 & 209
961 Neotame 65 mg/kg 161
338; 339(i)-(iii); 340(i)-(iii); 341(i)-(iii); 342(i), (ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542
Phosphates 4400 mg/kg
33 & 88
475 Polyglycerol esters of fatty acids
5000 mg/kg
XS251
476 Polyglycerol esters of interesterified ricinoleic acid
5000 mg/kg
XS251
432-436 Polysorbates 4000 mg/kg
477 Propylene glycol esters of fatty acids
100000 mg/kg
101(i), (ii), (iii)
Riboflavins 300 mg/kg
554 Sodium aluminosilicate
570 mg/kg 6 & 259
491 - 495
Sorbitan esters of fatty acids
4000 mg/kg
XS251
960 Steviol glycosides 330 mg/kg 26 & 201
473 Sucrose esters of fatty acids
5000 mg/kg
350
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
92 Recombined milk
(i) 1.0 Dairy products and analogues, excluding products of food category 02.0
(ii) 1.1 Fluid milk and milk products
-
93 Reconstituted milk
Refer Regulation 92 -
94 Evaporated milk or
unsweetened condensed
milk
(i) 1.0 Dairy products and analogues, excluding products of food category 02.0
(ii) 1.3 Condensed milk and analogues (plain) (iii) 1.3.1 Condensed milk (plain)
1.3 Condensed milk and analogues (plain)
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
1.3.1 Condensed milk (plain)
INS Additive Maximum Level
Notes
338; 339(i)-(iii); 340(i)-(iii); 341(i)-(iii); 342(i)-(ii); 343(i)-(iii); 450
Phosphates 880 mg/kg 33
(i) CODEX STAN 281-1971: Standard for Evaporated Milk
CODEX STAN 281-1971: Standard for Evaporated Milk
INS Additive Maximum Level
Firming agents
508 Potassium chloride
2000 mg/kg singly or 3000 mg/kg in combination, expressed as anhydrous substances
509 Calcium chloride
Stabilizers
331 Sodium citrates 2000 mg/kg singly or 3000 mg/kg in combination, expressed as anhydrous substances
332 Potassium citrates
333 Calcium citrates
Acidity Regulators
24
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
(i)-(iii); (v)-(vii); (ix); 451(i),(ii); 452(i)-(v); 542
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
170 Calcium carbonates
2000 mg/kg singly or 3000 mg/kg in combination, expressed as anhydrous substances
339 Sodium phosphates
340 Potassium phosphates
341 Calcium phosphates
450 Diphosphates
451 Triphosphates
452 Polyphosphates
500 Sodium carbonates
501 Potassium carbonates
Thickener
407 Carrageenan 150 mg/kg
Emulsifier
322 Lecithins Limited by GMP
95 Condensed milk or
sweetened condensed milk
Refer Regulation 94 (i) CODEX STAN 282-1971: Standard for Sweetened Condensed Milks
CODEX STAN 282-1971: Standard for Sweetened Condensed Milks
INS Additive Maximum Level
Firming agents
508 Potassium chloride 2000 mg/kg singly or 3000 mg/kg in combination, expressed as anhydrous substances
509 Calcium chloride
Stabilizers
331 Sodium citrates 2000 mg/kg singly or 3000 mg/kg in combination, expressed as anhydrous substances
332 Potassium citrates
333 Calcium citrates
Acidity Regulators
170 Calcium carbonates
2000 mg/kg singly or 3000 mg/kg in combination, expressed as anhydrous substances
339 Sodium phosphates
340 Potassium phosphates
341 Calcium phosphates
450 Diphosphates
451 Triphosphates
452 Polyphosphates
500 Sodium carbonates
501 Potassium carbonates
Thickener
407 Carrageenan 150 mg/kg
Emulsifier
322 Lecithins Limited by GMP
96 Lactose hydrolyzed
milk
(i) 13.0 Foodstuffs intended for particular nutritional uses (ii) 13.3 Dietetic foods intended for special medical
purposes (excluding products of food category 13.1)
-
25
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
13.3 Dietetic foods intended for special medical purpose
INS Additive Maximum Level
Notes
950 Acesulfame potassium
500 mg/kg 188
129 Allura red AC 50 mg/kg
951 Aspartame 1000 mg/kg
191
962 Aspartame-acesulfame salt
500 mg/kg 113
210-213 Benzoates 1500 mg/kg
13
133 Brilliant blue FCF 50 mg/kg
150c Caramel III - ammonia caramel
20000 mg/kg
150d Caramel IV- sulfite ammonia caramel
20000 mg/kg
120 Carmines 50 mg/kg
160a(ii) Carotenes, beta-vegetable
600 mg/kg
160a(i),a(iii),e,f
Carotenoids 50 mg/kg
952(i), (ii), (iv)
Cyclamates 400 mg/kg
472e Diacetyltartaric and fatty acid esters of glycerol
5000 mg/kg
163(ii) Grape skin extract 250 mg/kg 181
132 Indigotine (Indigo carmine)
50 mg/kg
961 Neotame 33 mg/kg
338,339(i)- (iii), 340(i)-(iii), 341(i)-(iii), 342(i), (ii); 343 (i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i), (ii); 452(i)-(v); 542
Phosphates 2200 mg/kg
33
900a Polydimmethyl-siloxane
50 mg/kg
432-436 Polysorbates 1000 mg/kg
124 Ponceau 4R (cochineal red A)
50 mg/kg
477 Propylene glycol esters of fatty acids
5000 mg/kg
101(i),(ii), (iii)
Riboflavins 300 mg/kg
954(i)-(iv)
Saccharins 200 mg/kg
200-203 Sorbates 1500 mg/kg
42
26
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
960 Steviol glycosides 350 mg/kg 26
955 Sucralose (Trichlorogalacto-sucrose)
400 mg/kg
474 Surroglycerides 5000 mg/kg
110 Sunset yellow FCF 50 mg/kg
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
97 Filled milk
(i) 1.0 Dairy products and analogues, excluding products of food category 2.0
(ii) 1.5 Milk powder and cream powder and powder analogues(plain)
(iii) 1.5.2 Milk and cream powder analogues
1.5 Milk powder and cream powder and powder analogues (plain)
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
1.5.2 Milk and cream powder analogues
INS Additive Maximum Level
Notes
950 Acesulfame potassium
1000 mg/kg
161 & 188
304,305 Ascorbyl esters 80 mg/kg 10
951 Aspartame 2000 mg/kg
161 & 191
150c Caramel III - ammonia caramel
5000 mg/kg
150d Caramel IV - sulfite ammonia caramel
5000 mg/kg
160a(ii) Carotenes, beta-, vegetable
1000 mg/kg
160a(i), a(iii), e,f
Carotenoids 100 mg/kg 209
472e Diacetyltartaric and fatty acid esters of glycerol
10000 mg/kg
163(ii) Grape skin extract 150 mg/kg 181, 201 & 209
961 Neotame 65 mg/kg 161
338; 339(i)-(iii); 340(i)-(iii); 341(i)-(iii); 342(i), (ii); 343(i)-(iii); 450(i)-(iii),(v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542
Phosphates 4400 mg/kg
33 & 88
475 Polyglycerol esters of fatty acids
5000 mg/kg
XS251
476 Polyglycerol esters of interesterified ricinoleic acid
5000 mg/kg
XS251
-
27
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
432-436 Polysorbates 4000 mg/kg
477 Propylene glycol esters of fatty acids
100000 mg/kg
101(i), (ii), (iii)
Riboflavins 300 mg/kg
554 Sodium aluminosilicate
570 mg/kg 6 & 259
491 -495
Sorbitan esters of fatty acids
4000 mg/kg
XS251
960 Steviol glycosides 330 mg/kg 26 & 201
473 Sucrose esters of fatty acids
5000 mg/kg
350
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
97A Filled milk powder
(i) 1.0 Dairy products and analogues, excluding products of food category 2.0
(ii) 1.5 Milk powder and cream powder and powder analogues (plain)
(iii) 1.5.2 Milk and cream powder analogues
1.5 Milk powder and cream powder and powder analogues (plain)
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
1.5.2 Milk and cream powder analogues
INS Additive Maximum Level
Notes
950 Acesulfame potassium
1000 mg/kg
161 & 188
304, 305
Ascorbyl esters 80 mg/kg 10
951 Aspartame 2000 mg/kg
161 & 191
150c Caramel III - ammonia caramel
5000 mg/kg
150d Caramel IV - sulfite ammonia caramel
5000 mg/kg
160a(ii) Carotenes, beta-, vegetable
1000 mg/kg
160a(i), a(iii), e,f
Carotenoids 100 mg/kg 209
472e Diacetyltartaric and fatty acid esters of glycerol
10000 mg/kg
163(ii) Grape skin extract 150 mg/kg 181, 201 & 209
961 Neotame 65 mg/kg 161
(i) CODEX STAN 251-2006: Standard for a Blend of Skimmed Milk and Vegetable Fat in Powdered Form
CODEX STAN 251-2006: Standard for a Blend of Skimmed Milk and Vegetable Fat in
Powdered Form
INS Additive Maximum Level
Stabilizers
331(i) Sodium dihydrogen citrate
Limited by GMP
331(iii) Trisodium citrate Limited by GMP
332(i) Potassium dihydrogen citrate
Limited by GMP
332(ii) Tripotassium citrate Limited by GMP
508 Potassium chloride Limited by GMP
509 Calcium chloride Limited by GMP
Acidity Regulators
339(i) Sodium dihydrogen phosphate
4400 mg/kg, singly or in combination, as phosphorous
339(ii) Disodium hydrogem phosphate
339(iii) Tripotassium phosphate
340(i) Potassium phosphate
340(ii) Dipotassium hydrogen phosphate
340(iii) Tripotassium phosphate
341(i) Calcium dihydrogen phosphare
341(ii) Calcium hydrogen phosphate
450(i) Disodium diphosphate
450(ii) Trisodium diphosphate
450(iii) Tetrasodium diphosphate
450(v) Tetrapotassium diphosphate
450(vi) Dicalcium diphosphate
450(vii) Calcium dihydrogen diphospate
451(i) Pentasodium triposphate
451(ii) Pentapotassium triphosphate
28
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
338; 339(i)-(iii); 340(i)-(iii); 341(i)-(iii); 342(i), (ii); 343(i)-(iii); 450(i)-(iii),(v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542
Phosphates 4400 mg/kg
33 & 88
475 Polyglycerol esters of fatty acids
5000 mg/kg
XS251
476 Polyglycerol esters of interesterified ricinoleic acid
5000 mg/kg
XS251
432-436 Polysorbates 4000 mg/kg
477 Propylene glycol esters of fatty acids
100 000 mg/kg
101(i), (ii), (iii)
Riboflavins 300 mg/kg
554 Sodium aluminosilicate
570 mg/kg 6 & 259
491 -495
Sorbitan esters of fatty acids
4000 mg/kg
XS251
960 Steviol glycosides 330 mg/kg 26 & 201
473 Sucrose esters of fatty acids
5000 mg/kg
350
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
452(i) Sodium polyphsphate
452(ii) Potassium polyphosphate
452(iii) Sodium calcium polyphosphate
452(iv) Calcium polyphosphate
452(v) Ammonium polyphosphate
500(i) Sodium carbonate Limited by GMP
500(ii) Sodium hydrogen carbonate
Limited by GMP
500(iii) Sodium sesquicarbonate Limited by GMP
501(i) Potassium carbonate Limited by GMP
501(ii) Potassium hydrogen carbonate
Limited by GMP
Emulsifiers
322 Lecithins Limited by GMP
471 Mono- and diglcerides of fatty acids
Limited by GMP
Anticaking Agents
170(i) Calcium carbonate Limited by GMP
504(i) Magnesium carbonate Limited by GMP
530 Magnesium oxide Limited by GMP
551 Silicon dioxide,amorphous
Limited by GMP
552 Calcium silicate Limited by GMP
553(i) Magnesium silicate, synthetic
Limited by GMP
553(iii) Talc Limited by GMP
554 Sodium aluminium silicate
570 mg/kg, expressed as aluminium
341(iii) Tricalcium phosphate 4400 mg/kg, singly or in combination as
phosphorous 343(iii) Trimagnesium
phosphate
Antioxidants
300 Ascorbic acid, L- 500 mg/kg as ascorbic acid 301 Sodium ascorbate
304 Ascorbyl palmitate 80 mg/kg, singly or in combination,as
ascorbyl stearate 305 Ascorbyl stearate
319 Tertiary butylhydroquinone
100 mg/kg singly or in
combination expressed on fat or oil
basis
320 Butylated hydroxyanisole
321 Butylated hydroxytoluene
98 Evaporated filled milk or
unsweetened filled milk
(i) 1.0 Dairy products and analogues, excluding products of food category 02.0
(i) 1.3 Condensed milk and analogues (plain) (ii) 1.3.2 Beverage whiteners
1.3 Condensed milk and analogues (plain)
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
(i) CODEX STAN 250-2006: Standard for a Blend of Evaporated Skimmed Milk and Vegetable Fat
CODEX STAN 250-2006: Standard for a Blend of Evaporated Skimmed Milk and
Vegetable Fat
INS Additive Maximum Level
Emulsifiers
322 Lecithins Limited by GMP
Stabilizers
29
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
1.3.2 Beverage whiteners
INS Additive Maximum Level
Notes
950 Acesulfame potassium
2000 mg/kg
161 & 188
304, 305 Ascorbyl esters 80 mg/kg 10
951 Aspartame 6000 mg/kg
161 & 191
320 Butylated hydroxyanisole
100 mg/kg 15 & 195
321 Butylated hydroxytoluene
100 mg/kg 15 &195
150c Caramel III - ammonia caramel
1000 mg/kg
150d Caramel IV - sulfite ammonia caramel
1000 mg/kg
160a(ii) Carotenes, beta-, vegetable
1000 mg/kg
160a(i), a(iii),e ,f
Carotenoids 100 mg/kg
472e Diacetyltartaric and fatty acid esters of glycerol
5000 mg/kg
961 Neotame 65 mg/kg 161
338; 339(i)-(iii); 340(i)- (iii); 341(i)-(iii); 342(i)- (ii); 343(i)-(iii); 450(i)- (iii),(v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542
Phosphates 13000 mg/kg
33
475 Polyglycerol esters of fatty acids
5000 mg/kg
352, XS250 & XS252
432 – 436 Polysorbates 4000 mg/kg
405 Propylene glycol alginate
5000 mg/kg
XS250 & XS252
477 Propylene glycol esters of fatty acids
1000 mg/kg
101(i), (ii), (iii)
Riboflavins 300 mg/kg
554 Sodium aluminosilicate
570 mg/kg 6 & 260
200-203 Sorbates 200 mg/kg 42
491-495 Sorbitan esters of fatty acids
4000 mg/kg
XS250 & XS252
331(i) Sodium dihydrogen citrate
Limited by GMP
331(iii) Tripotassium citrate Limited by GMP
332(i) Potassium dihydrogen citrate
Limited by GMP
332(ii) Tripotassium citrate Limited by GMP
333 Calcium citrates Limited by GMP
508 Potassium chloride Limited by GMP
509 Calcium chloride Limited by GMP
Acidity regulators
170(i) Calcium carbonate Limited by GMP
339(i) Sodium dihydrogen phosphate
4400 mg/kg, singly or in combination as phosphorous
339(ii) Disodium hydrogen phosphate
339(iii) Trisodium phosphate
340(i) Potassium dihydrogen phosphate
340(ii) Dipotassium hydrogen phosphate
340(iii) Tripotassium phosphate
341(i) Calcium dihydrogen phosphate
341(ii) Dicalcium hydrogen phosphate
341(iii) Tricalcium phosphate
450(i) Disodium diphosphate
450(ii) Trisodium diposphate
4400 mg/kg, singly or in combination as phosphorous
450(iii) Tetrasodium diphosphate
450(v) Tetrapotassium diphosphate
450(vi) Dicalcium diphosphate
450(vii) Calcium dihydrogen diphosphate
451(i) Pentasodium triphosphate
451(ii) Pentapotassium triphosphate
452(i) Sodium polyphosphate
452(ii) Potassium polyphosphate
452(iii) Sodium calcium polyphosphate
452(iv) Calcium polyphosphate
452(v) Ammonium polyphosphate
500(i) Sodium carbonate Limited by GMP
500(ii) Sodium hydrogen carbonate
Limited by GMP
500(iii) Sodium sesquicarbonate Limited by GMP
501(i) Potassium carbonate Limited by GMP
501(ii) Potassium hydrogen carbonate
Limited by GMP
Thickeners
407 Carrageenan Limited by GMP
407a Processed eucheuma seaweed (PES)
Limited by GMP
30
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
481(i), 482(i)
Stearoyl lactylates 3000 mg/kg
XS250 & XS252
955 Sucralose (Trichlorogalacto-sucrose)
580 mg/kg 161
474 Sucroglycerides 20000 mg/kg
348, XS250 & XS252
473 Sucrose esters of fatty acids
20000 mg/kg
348, XS250 & XS252
473a Sucrose oligoesters, Type I and Type II
20000 mg/kg
348, XS250 & XS252
319 Tertiary butylhydro-quinone
100 mg/kg 15 & 195
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
99 Condensed filled milk or sweetened condensed filled milk
Refer Regulation 98 (i) CODEX STAN 252-2006: Standard for Blend of Sweetened Condensed Skimmed Milk Vegetable Fat
CODEX STAN 252-2006: Standard for Blend of Sweetened Condensed Skimmed Milk
Vegetable Fat
INS Additive Maximum Level
Emulsifiers
322 Lecithins Limited by GMP
Stabilizers
331(i) Sodium dihydrogen citrate Limited by GMP
331(iii) Tripotassium citrate Limited by GMP
332(i) Potassium dihydrogen citrate
Limited by GMP
332(ii) Tripotassium citrate Limited by GMP
333 Calcium citrates Limited by GMP
508 Potassium chloride Limited by GMP
509 Calcium chloride Limited by GMP
Acidity regulators
170(i) Calcium carbonate Limited by GMP
339(i) Sodium dihydrogen phosphate
4400 mg/kg, singly or in combination as
phosphorous
339(ii) Disodium hydrogen phosphate
339(iii) Trisodium phosphate
340(i) Potassium dihydrogen phosphate
340(ii) Dipotassium hydrogen phosphate
340(iii) Tripotassium phosphate
341(i) Calcium dihydrogen phosphate
341(ii) Calcium hydrogen phosphate
341(iii) Tricalcium phosphate
450(i) Disodium diphosphate
450(ii) Trisodium diposphate
450(iii) Tetrasodium diphosphate
31
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
450(v) Tetrapotassium diphosphate
450(vi) Dicalcium diphosphate
450(vii) Calcium dihydrogen diphosphate
451(i) Pentasodium triphosphate
451(ii) Pentapotassium triphosphate
452(i) Sodium polyphosphate
452(ii) Potassium polyphosphate
452(iii) Sodium calcium polyphosphate
452(iv) Calcium polyphosphate
452(v) Ammonium polyphosphate
500(i) Sodium carbonate Limited by GMP
500(ii) Sodium hydrogen carbonate
Limited by GMP
500(iii) Sodium sesquicarbonate Limited by GMP
501(i) Potassium carbonate Limited by GMP
501(ii) Potassium hydrogen carbonate
Limited by GMP
Thickeners
407 Carrageenan Limited by GMP
407a Processed eucheuma seaweed (PES)
Limited by GMP
100 Cream or raw cream
(i) 1.0 Dairy products and analogues, excluding products of food category 02.0
(ii) 1.4 Cream (plain) and the like (iii) 1.4.2 Sterilized and UHT creams, whipping and whipped
creams, and reduced fat creams (plain)
1.4 Cream (plain) and the like
INS Additive Maximum Level
Notes
338; 339(i)-(iii); 340(i)- (iii); 341(i)-(iii); 342(i)- (ii); 343(i)-(iii); 450(i)- (iii),(v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542
Phosphates 2200 mg/kg 33
1.4.2 Sterilized and UHT creams, whipping and whipped creams, and reduced fat creams (plain)
INS Additive Maximum Level
Notes
472a Acetic and fatty acid esters of glycerol
GMP
1422 Acetylated distarch adipate
GMP
1414 Acetylated distarch phosphate
GMP
(i) CODEX STAN 288-1976: Standard for Cream and Prepared Creams
Only those additives classes indicated in the table below may be used for the product categories specified.
Product category
Additive functional class Stabilizers* Acidity
regulators* Thickeners*
and emulsifiers*
Packing gases and propellants
Prepackaged liquid cream (2.4.1):
X X X -
Whipping cream (2.4.2):
X X X -
Cream packed under pressure (2.4.3):
X X X X
Whipped cream (2.4.4):
X X X X
Fermented cream (2.4.5):
X X X -
Acidified cream (2.4.6):
X X X -
* These additives may be used when needed to ensure product stability and integrity of the emulsion, taking into consideration the fat content and durability of the product. With regard to the durability, special consideration should be given to the level of heat treatment applied since some minimally pasteurized products do not require the use of certain additives. X = The use of additives belonging to the class is technologically justified. – = The use of additives belonging to the class is not
32
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
1401 Acid-treated starch GMP 236
406 Agar GMP
400 Alginic acid GMP
403 Ammonium alginate
GMP
1403 Bleached starch GMP 236
404 Calcium alginate GMP
170(i) Calcium carbonate GMP
509 Calcium chloride GMP
327 Calcium lactate GMP
516 Calcium sulfate GMP
290 Carbon dioxide GMP 59 & 278
410 Carob bean gum GMP
407 Carrageenan GMP
330 Citric acid GMP
472c Citric and fatty acid esters of glycerol
GMP
1400 Dextrins, roasted starch
GMP 236
472e Diacetyltartaric and fatty acid esters of glycerol
6000 mg/kg
1412 Distarch phosphate GMP
418 Gellan gum GMP
412 Guar gum GMP
414 Gum arabic (Acacia gum)
GMP
463 Hydroxypropyl cellulose
GMP
1442 Hydroxypropyl distarch phosphate
GMP
464 Hydroxypropyl methyl cellulose
GMP
1440 Hydroxypropyl starch
GMP
425 Konjac flour GMP 236
270 Lactic acid, L-, D- and DL-
GMP
472b Lactic and fatty acid esters of glycerol
GMP
322(i) Lecithin GMP
461 Methyl cellulose GMP
465 Methyl ethyl cellulose
GMP
460(i) Microcrystalline cellulose (Cellulose gel)
GMP
471 Mono- and di-glycerides of fatty acids
GMP
1410 Monostarch phosphate
GMP
941 Nitrogen GMP 59 & 278
942 Nitrous oxide GMP 59 & 278
1404 Oxidized starch GMP 236
technologically justified.
CODEX STAN 288-1976: Standard for Cream and Prepared Creams
INS Additive Maximum Level
Acidity regulators
270 Lactic acid (L-,D-,and DL-) GMP
325 Sodium lactate GMP
326 Potassium lactate GMP
327 Calcium lactate GMP
330 Citric acid GMP
333 Calcium citrates GMP
500(i) Sodium carbonate GMP
500(ii) Sodium hydrogen carbonate
GMP
500(iii) Sodium sesquicarbonate GMP
501(i) Potassium carbonate GMP
501(ii) Potassium hydrogen carbonate
GMP
Stabilizers and thickeners
170(i) Calcium carbonate GMP
331(i) Sodium dihydrogen citrate GMP
331(iii) Trisodium citrate GMP
332(i) Potassium dihydrogen citrate
GMP
332(ii) Tripotassium citrate GMP
516 Calcium sulphate GMP
339(i) Monosodium dihydrogen phosphate
1100 mg/kg expressed as phosphorus
339(ii) Disodium hydrogen phosphate
339(iii) Trisodium phosphate
340(i) Potassium dihydrogen phosphate
340(ii) Dipotassium hydrogen phosphate
340(iii) Tripotassium phosphate
341(i) Calcium diydrogen phosphate
341(ii) Calcium hydrogen phosphate
341(iii) Tricalcium phosphate
450(i) Disodium diphosphate
450(ii) Trisodium diphosphate
450(iii) Tetrasodium diphosphate
450(v) Tetrapotassium diphosphate
450(vi) Calcium diphosphate
450(vii) Calcium dihydrogen diphosphate
451(i) Pentassium triphosphate
451(ii) Pentapotassium triphosphate
452(i) Sodium polyphosphate
452(ii) Potassium polyphosphate
452(iii) Sodium calcium
33
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
440 Pectins GMP
1413 Phosphated distarch phosphate
GMP
1200 Polydextroses GMP 236
475 Polyglycerol esters of fatty acids
6000 mg/kg
432-436 Polysorbates 1000 mg/kg
402 Potassium alginate GMP
501(i) Potassium carbonate
GMP
508 Potassium chloride GMP
332(i) Potassium dihydrogen citrate
GMP
501(ii) Potassium hydrogen carbonate
GMP
326 Potassium Lactate GMP
460(ii) Powdered cellulose GMP
407a Processed eucheuma seaweed (PES)
GMP
401 Sodium alginate GMP
500(i) Sodium carbonate GMP
466 Sodium carboxymethyl cellulose (Cellulose gum)
GMP
331(i) Sodium dihydrogen citrate
GMP
500(ii) Sodium hydrogen carbonate
GMP
325 Sodium lactate GMP
500(iii) Sodium sesquicarbonate
GMP
1420 Starch acetate GMP
1450 Starch sodium octenyl succinate
GMP
474 Sucroglycerides 5000 mg/kg
348
473 Sucrose esters of fatty acids
5000 mg/kg
348
473a Sucrose oligoesters, Type I and Type II
5000 mg/kg
348
417 Tara gum GMP 236
413 Tragacanth gum GMP 236
333(iii) Tricalcium citrate GMP
332(ii) Tripotassium citrate GMP
331(iii) Trisodium citrate GMP
415 Xanthan gum GMP
polyphosphate
452(iv) Calcium polyphosphate
452(v) Ammonium polyphosphate
400 Alginic acid GMP
401 Sodium alginate GMP
402 Potassium alginate GMP
403 Ammonium alginate GMP
404 Calcium alginate GMP
405 Propylene glycol alginate 5000 mg/kg
406 Agar GMP
407 Carrageenan GMP
407a Processed eucheuma seaweed (PES)
GMP
410 Carob bean gum GMP
412 Guar gum GMP
414 Gum Arabic (acacia gum) GMP
415 Xanthan gum GMP
418 Gellan gum GMP
440 Pectins GMP
460(i) Microcrystalline cellulose (cellulose gel)
GMP
460(ii) Powdered cellulose GMP
461 Methyl cellulose GMP
463 Hydroxypropyl cellulose GMP
464 Hydroxypropyl methyl cellulose
GMP
465 Methyl ethyl cellulose GMP
466 Sodium carboxymethyl cellulose (cellulose gum)
GMP
472e Diacetyltartaric and fatty acid esters of glycerol
5000 mg/kg
508 Potassium chloride GMP
509 Calcium chloride GMP
1410 Monostarch phosphate GMP
1412 Distarch phosphate GMP
1413 Phosphate distarch phosphate
GMP
1414 Acetylated distarch phosphate
GMP
1420 Starch acetate GMP
1422 Acetylated distarch adipate GMP
1440 Hydroxypropyl starch GMP
1442 Hydroxypropyl distarch phosphate
GMP
1450 Starch sodium ocentyl succinate
GMP
Emulsifiers
322 (i) Lecithin GMP
432 Polyoxyethylene (20) sorbitan monolaurate
1000 mg/kg 433 Polyoxyethylene (20) sorbitan monooleate
434 Polyoxyethylene (20) sorbitan
34
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
monopalmitate
435 Polyoxyethylene (20) sorbitan monostearate
436 Polyoxyethylene (20) sorbitan tristearate
471 Mono-and di-glycerides of fatty acids
GMP
472a Acetic and fatty acids esters of glycerol
GMP
472b Lactic and fatty acid esters of glycerol
GMP
472c Citric and fatty acid esters of glycerol
GMP
473 Sucrose esters of fatty acids
5000 mg/kg
475 Polyglycerol esters of fatty acids
6000 mg/kg
491 Sorbitan monostearate
5000 mg/kg
492 Sorbitan tristearate
493 Sorbitan monolaurate
494 Sorbitan monooleate
495 Sorbitan monopalmitate
Packaging Gases
290 Carbon dioxide GMP
941 Nitrogen GMP
Propeliant
942 Nitrous oxide GMP
101 Pasteurized cream
(i) 1.0 Dairy products and analogues, excluding products of food category 02.0
(ii) 1.4 Cream (plain) and the like (iii) 1.4.1 Pasteurized cream (plain)
1.4 Cream (plain) and the like
INS Additive Maximum Level
Notes
338; 339(i)-(iii); 340(i)- (iii); 341(i)-(iii); 342(i)- (ii); 343(i)-(iii); 450(i)- (iii),(v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542
Phosphates 2200 mg/kg 33
35
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
1.4.1 Pasteurized cream (plain)
INS Additive Max. Level
Notes
472a Acetic and fatty acid esters of glycerol
GMP 236
1422 Acetylated distarch adipate
GMP 236
1414 Acetylated distarch phosphate
GMP 236
406 Agar GMP 236
400 Alginic acid GMP 236
403 Ammonium alginate GMP 236
404 Calcium alginate GMP 236
170(i) Calcium carbonate GMP 236
509 Calcium chloride GMP 236
327 Calcium lactate GMP
516 Calcium sulfate GMP 236
410 Carob bean gum GMP 236
407 Carrageenan GMP 236
330 Citric acid GMP
472c Citric and fatty acid esters of glycerol
GMP 236
1412 Distarch phosphate GMP 236
418 Gellan gum GMP 236
412 Guar gum GMP 236
414 Gum arabic (Acacia gum)
GMP 236
463 Hydroxypropyl cellulose
GMP 236
1442 Hydroxypropyl distarch phosphate
GMP 236
464 Hydroxypropyl methyl cellulose
GMP 236
1440 Hydroxypropyl starch GMP 236
425 Konjac flour GMP 236
270 Lactic acid, L-, D- and DL-
GMP
472b Lactic and fatty acid esters of glycerol
GMP 236
322(i) Lecithin GMP 236
461 Methyl cellulose GMP 236
465 Methyl ethyl cellulose GMP 236
460(i) Microcrystalline cellulose (Cellulose gel)
GMP 236
471 Mono- and di-glycerides of fatty acids
GMP 236
1410 Monostarch phosphate
GMP 236
1404 Oxidized starch GMP 236
440 Pectins GMP 236
1413 Phosphated distarch phosphate
GMP 236
475 Polyglycerol esters of fatty acids
6000
mg/kg
36
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
432-436 Polysorbates 1000
mg/kg
402 Potassium alginate GMP 236
501(i) Potassium carbonate GMP 236
508 Potassium chloride GMP 236
332(i) Potassium dihydrogen citrate
GMP 236
501(ii) Potassium hydrogen carbonate
GMP 236
326 Potassium lactate GMP
460(ii) Powdered cellulose GMP 236
407a Processed eucheuma seaweed (PES)
GMP 236
401 Sodium alginate GMP 236
500(i) Sodium carbonate GMP
466 Sodium carboxymethyl cellulose (Cellulose gum)
GMP 236
331(i) Sodium dihydrogen citrate
GMP 236
500(ii) Sodium hydrogen carbonate
GMP
325 Sodium lactate GMP
500(iii) Sodium sesquicarbonate
GMP
1420 Starch acetate GMP 236
1450 Starch sodium octenyl succinate
GMP 236
417 Tara gum GMP 236
413 Tragacanth gum GMP 236
333(iii) Tricalcium citrate GMP 236
332(ii) Tripotassium citrate GMP 236
331(iii) Trisodium citrate GMP 236
415 Xanthan gum GMP 236
102 Reduced cream or pouring cream
Refer Regulation 100
103 Butter
(i) 2.0 Fats and oils, and fat emulsions (ii) 2.2 Fat emulsions mainly of type water-in-oil (iii) 2.2.1 Butter
2.2.1 Butter
INS Additive Maximum Level
Notes
160b(i) Annatto extracts, bixin-based
20 mg/kg 8
526 Calcium hydroxide GMP
160a(ii) Carotenes, beta-, vegetable
600 mg/kg
160a(i),a(iii),e,f
Carotenoids 25 mg/kg 146 & 291
338; 339(i)-(iii); 340(i)-
Phosphates 880 mg/kg 33 & 34
(i) CODEX STAN 279-1971: Standard for Butter
CODEX STAN 279-1971: Standard for Butter
2.2.1 - Butter
INS Additive Maximum Level
Notes
160b(i) Annatto extracts, bixin-based
20 mg/kg 8
526 Calcium hydroxide GMP
160a(ii) Carotenes, beta-, vegetable
600 mg/kg
160a(i), a(iii), e,f
Carotenoids 25 mg/kg 146 & 291
338; 339 (i) -(iii);
Phosphates 880 mg/kg 33 & 34
37
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
(iii); 341(i)-(iii); 342(i)- (ii); 343(i)-(iii); 450(i)- (iii),(v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542
500(i) Sodium carbonate GMP
500(ii) Sodium hydrogen carbonate
GMP
524 Sodium hydroxide GMP
340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii),(v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542
500(i) Sodium carbonate GMP
500(ii) Sodium hydrogen carbonate
GMP
524 Sodium hydroxide GMP
104 Recombined butter
Refer Regulation 103 Refer Regulation 103
105 Ghee (i) 2.0 Fats and oils, and fat emulsions (ii) 2.1 Fats and oils essentially free from water – No Food
Additive Provision (iii) 2.1.1 Butter oil, anhydrous milk fat, ghee
2.1.1 Butter oil, anhydrous milk fat, ghee
INS Additive Max. Level Notes
304,305 Ascorbyl esters 500 mg/kg 10 & 171
320 Butylated hydroxyanisole
175 mg/kg 15, 133 & 171
321 Butylated hydroxytoluene
75 mg/kg 15, 133 & 171
330 Citric acid GMP 171
310 Propyl gallate 100 mg/kg 15, 133 & 171
331(i) Sodium dihydrogen citrate
GMP 171
307a,b,c Tocopherols 500 mg/kg 171
331(iii) Trisodium citrate GMP 171
-
106 Cheese
(i) 1.0 Dairy products and analogues, excluding products of food category 2.0
(ii) 1.6 Cheese and analogues (iii) 1.6.1 Unripened cheese (iv) 1.6.2.1 Ripened cheese, includes rind
1.6.1 Unripened cheese
INS Additive Maximum Level
Notes
951 Aspartame 1000 mg/kg 161 & 191
161g Canthaxanthin 15 mg/kg 201
150c Caramel III - ammonia caramel
15000 mg/kg
201
150d Caramel IV - sulfite ammonia caramel
50000 mg/kg
201
160a(ii) Carotenes, beta-, vegetable
600 mg/kg
160a(i), Carotenoids 100 mg/kg
(i) CODEX STAN 283-1978: General Standard for Cheese (ii) CODEX STAN 263-1966: Standard for Cheddar (iii) CODEX STAN 264-1966: Standard for Danbo (iv) CODEX STAN 265-1966: Standard for Edam (v) CODEX STAN 266-1966: Standard for Gouda (vi) CODEX STAN 267-1966: Standard for Havarti (vii) CODEX STAN 268-1966: Standard for Samsoe (viii) CODEX STAN 269-1967: Standard for Emmental (ix) CODEX STAN 270-1968: Standard for Tilsiter (x) CODEX STAN 271-1968: Standard for Saint Paulin (xi) CODEX STAN 272-1968: Standard for Provolone (xii) CODEX STAN 274-1969: Standard for Coulommiers (xiii) CODEX STAN 276-1973: Standard for Camembert (xiv) CODEX STAN 277-1973: Standard for Brie (xv) CODEX STAN 278-1978: Standard for Extra Hard
Grating Cheese - No Food Additive Provision
38
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
a(iii), e,f
141 (i),(ii) Chlorophylls and chlorophyllins, copper complexes
50 mg/kg 161
132 Indigotine (Indigo carmine)
200 mg/kg 3
243 Lauric arginate ethyl ester
200 mg/kg
235 Natamycin (Pimaricin)
40 mg/kg 3 & 80
234 Nisin 12.5 mg/kg 233
338; 339(i)-(iii); 340(i)-(iii); 341(i)-(iii); 342(i), (ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i), (ii); 452(i)-(v); 542
Phosphates 4400 mg/kg 33
432-436 Polysorbates 80 mg/kg 38
124 Ponceau 4R (Cochineal red A)
100 mg/kg 3 & 161
405 Propylene glycol alginate
5000 mg/kg XS262
101(i),(ii), (iii)
Riboflavins 300 mg/kg
200-203 Sorbates 1000 mg/kg 42 & 223
110 Sunset yellow FCF
300 mg/kg 3
334, 335(ii), 337
Tartrates 1500 mg/kg 45 & 351
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
1.6.2.1 Ripened cheese, includes rind
INS Additive Maximum Level
Notes
304, 305
Ascorbyl esters 500 mg/kg 10 & 112
150d Caramel IV - sulfite ammonia caramel
50000 mg/kg
201
120 Carmines 125 mg/kg
160a(ii) Carotenes, beta-, vegetable
600 mg/kg
160a(i),a(iii),e,f
Carotenoids 100 mg/kg
141(i), (ii)
Chlorophylls and chlorophyllins, copper complexes
15 mg/kg
472e Diacetyltartaric and fatty acid esters of glycerol
10000 mg/kg
239 Hexamethylene tetramine
25 mg/kg 66 & 298
243 Lauric arginate ethyl ester
200 mg/kg
101(i), Riboflavins 300 mg/kg
CODEX STAN 283-1978: General Standard for Cheese
Unripened cheeses
INS Additive Maximum Level
Acidity regulators
170 Calcium carbonates Limited by GMP
260 Acetic acid, glacial Limited by GMP
270 Lactic acid, L-, D- and DL-
Limited by GMP
296 Malic acid, DL- Limited by GMP
330 Citric acid Limited by GMP
338 Phosphoric acid 880 mg/kg expressed as phosphorous
500 Sodium carbonates Limited by GMP
501 Potassium carbonates Limited by GMP
507 Hydrochloric acid Limited by GMP
575 Glucono delta-lactone (GDL)
Limited by GMP
Stabilizers/thickeners
Stabilizers and thickeners including modified starches may be used in compliance with the definition for milk products and only to the extent they are functionally necessary taking into account any use of gelatine and starch as provided for in section 3.2.
331 Sodium citrates
Limited by GMP 332 Potassium citrates
333 Calcium citrates
339 Sodium phosphates
1540 mg/kg, singly or in
combination, expressed as phosphorous
340 Potassium phosphates
341 Calcium phosphates
450(i) Disodium diphosphate
450(ii) Trisodium diphosphate
400 Alginic acid
Limited by GMP
401 Sodium alginate
402 Potassium alginate
403 Ammonium alginate
404 Calcium alginate
405 Propylene glycol alginate
5 g/kg
406 Agar
Limited by GMP
407 Carrageenan
410 Carob bean gum
412 Guar gum
413 Tragacanth gum
415 Xanthan gum
416 Karaya gum
417 Tara gum
Limited by GMP
440 Pectins
460 Cellulose
466 Sodium carboxymethyl
39
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
(ii), (iii)
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
cellulose (Cellulose gum)
576 Sodium gluconate
Modified starches as follows:
1400 Dextrins, roasted starch white and yellow
Limited by GMP
1401 Acid-treated starch
1402 Alkaline treated starch
1403 Bleached starched
1404 Oxidized starch
1405 Starches, enzyme-treated
1410 Monostarch phosphate
1412 Distarch phosphate esterified with sodium trimetasphosphate; esterified with phosphorus oxychloride
1413 Phosphated distarch phosphate
1414 Acetylated distarch phosphate
1420 Starch acetate
1422 Acetylated distarch adipate
1440 Hydroxypropyl starch
1442 Hydroxypropyl distarch phosphate
Colours
100 Curcumins (for edible cheese rind)
Limited by GMP
101 Riboflavins Limited by GMP
140 Chlorophyll Limited by GMP
141 Copper chlorophylls 15 mg/kg, singly or
combined
160a (i) Carotene, beta-, synthetic
25 mg/kg
160a (ii) Carotenes, beta-, vegetable
600 mg/kg
160b (ii) Annatto extracts – norbixin based
25 mg/kg
160c Paprika oleoresins Limited by GMP
160e Carotenal, beta-apo-8’-
35 mg/kg
160f Carotenoic acid, ethyl ester, beta-apo-8’-
35 mg/kg
162 Beet red Limited by GMP
171 Titanium dioxide Limited by GMP
Preservatives
200 Sorbic acid 1000 mg/kg of cheese, singly
or in combination, expressed as
202 Potassium sorbate
203 Calcium sorbate
40
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
sorbic acid
234 Nisin 12.5 mg/kg
280 Propionic acid
Limited by GMP 281 Sodium propionate
282 Calcium propionate
283 Potassium propionate
For surface/rind treatment only:
235 Natamycin (pimaricin) 2 mg/dm2 of surface. Not present in a
depth of 5 mm.
Foaming agents (for whipped products only)
290 Carbon dioxide Limited by GMP
941 Nitrogen Limited by GMP
Anticaking agents (Sliced, cut, shredded and grated products only (surface treatment))
460 Cellulose Limited by GMP
551 Silicon dioxide, amorphous
10000 mg/kg singly or in
combination. Silicates
calculated as silicon dioxide
552 Calcium silicate
553 Magnesium silicates
560 Potassium silicate
Preservatives (Sliced, cut, shredded and grated products only (surface treatment))
200 Sorbic acid 1000 mg/kg of cheese, singly
or in combination, expressed as
sorbic acid
202 Potassium sorbate
203 Calcium sorbate
280 Propionic acid
Limited by GMP 281 Sodium propionate
282 Calcium propionate
283 Potassium propionate
235 (Natamycin (pimaricin) 20 mg/kg applied to the surface added
during kneading and stretching
process
Cheese in Brine:
INS Additive Maximum Level
Acidity regulators
270 Lactic acid (L-, D- and DL-)
Limited by GMP
575 Glucono delta-lactone Limited by GMP
Ripened cheeses, including mould ripened cheeses: Additives not listed below but provided for in Codex individual standards for varieties of ripened cheeses may also be used for similar types of cheese within the limits specified within those standards
41
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
INS Additive Maximum Level
Colours
100 Curcumins (for edible cheese rind)
Limited by GMP
101 Riboflavins Limited by GMP
120 Carmines (for red marbled cheeses only
Limited by GMP
140 Chlorophylls (for green marbled cheeses only)
Limites by GMP
141 Chlorophylls, copper complexes
15 mg/kg
160a(i) Carotenes, beta-, synthetic
25 mg/kg
160a(ii) Carotenes,beta-, vegetable
600 mg/kg
160b(ii) Annatto extracts, norbixin based
50 mg/kg
160c Paprika oleoresino Limited by GMP
160e Carotenal, beta-apo-8 35 mg/kg
160f Carotenoic acid ethyl ester, beta-apo-8
35 mg/kg
162 Beet red Limited by GMP
171 Titanium dioxide Limited by GMP
Acidity regulators
170 Calcium carbonates Limited by GMP 504 Magnesium
carbonates
575 Glucono delta-lactone
Preservatives
200 Sorbic acid 3000 mg/kg
calculated as sorbic acid
201 Sodium sorbate
202 Potassium sorbate
203 Calcium sorbate
234 Nisin 12.5 mg/kg
239 Hexamethylene tetramine (provolone only)
25 mg/kg, expressed
as formaldehyde
251 Sodium nitrate 50 mg/kg, expressed as
NaNO3 252 Potassium nitrate
280 Propionic acid 3000 mg/kg, calculated as propionic acid
281 Sodium propionate
282 Calcium propionate
1105 Lysozyme Limited by GMP
For surface/rind treatment only
200 Sorbic acid 1000 m/kg singly or in combination
calculated as sorbic acid
202 Potassium sorbate
203 Calcium sorbate
235 Natamycin (pimaricin) 2 mg/dm² of surface. Not present in a depth of 5 mm
Miscellaneous additive
508 Potassium chloride Limited by GMP
42
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
Sliced, cut, shredded or grated cheese
Anti-caking agents
460 Cellulose Limited by GMP
551 Silicon dioxide, amorphous
10000 mg/kg singly or in combination
silicates calculated as silicon dioxide
552 Calcium silicate
553 Magnesium silicates
560 Potassium silicate
Preservatives
200 Sorbic acid 1000 mg/kg singly or in combination,
calculated as sorbic acid
202 Potassium sorbate
203 Calcium sorbate
CODEX STAN 263-1966: Standard for Cheddar
INS Additive Maximum Level
Colours
100(i) Riboflavin, synthetic 300 mg/kg
140 Chlorphylls Limited by GMP
160a(i) Carotenes beta-, synthetic
35 mg/kg singly or in combination
160a(iii) Carotenes, beta (Blakeslea trispora)
160e Carotenal, beta-apo-8-
160f Carotenoic acid, ethyl ester beta-apo-8-
160a(ii) Carotenes, beta-, vegetable
600 mg/kg
160b(ii) Annatto extracts,norbixin-based
25 mg/kg
Preservatives
1105 Lysozyme Limited by GMP
200 Sorbic acid 1000 mg/kg based on sorbic acid
surface treatment only*
201 Sodium sorbate
202 Potassium sorbate
203 Calcium sorbate
234 Nisin 12.5 mg/kg
235 Natamycin (pimaricin) 2 mg/dm² not present at a depth of 5mm. Surface treatment only*
251 Sodium nitrate 35 mg/kg, singly or in combination (expressed as
nitrate ion)
252 Potassium nitrate
280 Propionic acid 3000 mg/kg surface
treatment only* 281 Sodium propionate
282 Potassium propionate
Acidity regulators
170(i) Calcium carbonate Limited by GMP
504(i) Magnesium carbonate Limited by GMP
575 Glucono delta-lactone Limited by GMP
Anticaking agents
43
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
460(i) Microcrystalline cellulose (Cellulose gel)
Limited by GMP
460(ii) Powdered cellulose Limited by GMP
551 Silicon dioxide, amorphous
10000 mg/kg singly or in combination
Silicates calculated as silicon dioxide
552 Calcium silicate
553(i) Magnesium silicate, synthetic
553(iii) Talc
* For the definition of cheese surface and rind see Appendix to the General Standard for Cheese (CODEX STAN 283-1978)
CODEX STAN 264-1966: Standard for Danbo
INS Additive Maximum Level
Colours
100(i) Riboflavin, synthetic 300 mg/kg
140 Chlorphylls Limited by GMP
160a(i) Carotenes beta-, synthetic
35 mg/kg singly or in combination
160a(iii) Carotenes, beta-, Blakeslea trispora
160e Carotenal, beta-apo-8-
160f Carotenoic acid, ethyl ester beta-apo-8’-
160a(ii) Carotenes, beta-, vegetable
600 mg/kg
160b(ii) Annatto extracts-norbixin based
25 mg/kg
Preservatives
1105 Lysozyme Limited by GMP
200 Sorbic acid 1000 mg/kg based on sorbic acid surface
treatment only* 201 Sodium sorbate
202 Potassium sorbate
203 Calcium sorbate
234 Nisin 12.5 mg/kg
235 Natamycin (pimaricin) 2 mg/dm² not present at a depth of 5mm surface treatment
only*
251 Sodium nitrate 35 mg/kg, singly or in combination
(expressed as nitrate ion)
252 Potassium nitrate
280 Propionic acid 3000 mg/kg surface
treatment only* 281 Sodium propionate
282 Potassium propionate
Acidity regulators
170(i) Calcium carbonate Limited by GMP
504(i) Magnesium carbonate Limited by GMP
575 Glucono delta-lactone Limited by GMP
Anticaking agents
460(i) Microcrystalline cellulose (cellulose gel)
Limited by GMP
460(ii) Powdered cellulose Limited by GMP
44
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
551 Silicon dioxide,amorphous
10000 mg/kg singly or in combination
Silicates calculated as silicon dioxide
552 Calcium silicate
553(i) Magnesium silicate, synthetic
553(iii) Talc
* For the definition of cheese surface and rind see Appendix to the General Standard for Cheese (CODEX STAN 283-1978).
CODEX STAN 265-1966: Standard for Edam
INS Additive Maximum Level
Colours
160a(i) Carotenes beta-, synthetic
35 mg/kg singly or in combination
160a (iii)
Carotenes, beta-, Blakeslea trispora
160e Carotenal,beta-apo-8-
160f Carotenoic acid, ethyl ester beta-apo-8-
160a(ii) Carotenes, beta, vegetable
600 mg/kg
160b(ii) Annatto extracts- norbixin based
25 mg/kg
Preservatives
1105 Lysozyme Limited by GMP
200 Sorbic acid 1000 mg/kg based
on sorbic acid surface treatment
only
201 Sodium sorbate
202 Potassium sorbate
203 Calcium sorbate
234 Nisin 12.5 mg/kg
235 Natamycin (pimaricin) 2 mg/dm² not present at a depth
of 5mm surface treatment only
251 Sodium nitrate 35 mg/kg, singly or in combination (expressed as
nitrate ion)
252 Potassium nitrate
280 Propionic acid 3000 mg/kg surface
treatment only 281 Sodium propionate
283 Potassium propionate
Acidity regulators
170(i) Calcium carbonate Limited by GMP
504(i) Magnesium carbonate Limited by GMP
575 Glucono delta-lactone Limited by GMP
Anticaking agents
460(i) Microcrystalline cellulose
Limited by GMP
460(ii) Powdered cellulose Limited by GMP
551 Silicon dioxide, amorphous
10000 mg/kg singly or in combination
Silicates calculated as silicon dioxide
552 Calcium silicate
553(i) Magnesium silicate, synthetic
553(iii) Talc
45
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
CODEX STAN 266-1966: Standard for Gouda
INS Additive Maximum Level
Colours
160a(i) Carotenes beta-, synthetic
35 mg/kg singly or in combination
160a (iii)
Carotenes, beta-, Blakeslea trispora
160e Carotenal, beta-apo-8’-
160f Carotenoic acid, ethyl ester beta-apo-8’-
160a(ii) Carotenes, beta-, vegetable
600 mg/kg
160b(ii) Annatto extracts, norbixin-based
25 mg/kg
Preservatives
1105 Lysozyme Limited by GMP
200 Sorbic acid 1000 mg/kg based
on sorbic acid surface treatment
only
201 Sodium sorbate
202 Potassium sorbate
203 Calcium sorbate
234 Nisin 12.5 mg/kg
235 Natamycin (pimaricin) 2 mg/dm² not present at a depth of 5 mm surface treatment only
251 Sodium nitrate 35 mg/kg, singly or in combination (expressed as
nitrate ion)
252 Potassium nitrate
280 Propionic acid 3000 mg/kg surface
treatment only 281 Sodium propionate
283 Potassium propionate
Acidity regulators
170(i) Calcium carbonate Limited by GMP
504(i) Magnesium carbonate Limited by GMP
575 Glucono delta-lactone Limited by GMP
Anticaking agents
460(i) Microcrystalline cellulose (cellulose gel)
Limited by GMP
460(ii) Powdered cellulose Limited by GMP
551 Silicon dioxide, amorphous
10000 mg/kg singly or in combination
Silicates calculated as silicon dioxide
552 Calcium silicate
553(i) Magnesium silicate, synthetic
553(iii) Talc
CODEX STAN 267-1966: Standard for Havarti
INS Additive Maximum Level
Colours
160a(i) Carotenes beta-, synthetic
160a Carotenes, beta-,
46
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
(iii) Blakeslea trispora 35 mg/kg singly or
in combination 160e Carotenal, beta-apo-8’-
160f Carotenoic acid, ethyl ester beta-apo-8’-
160a(ii) Carotenes, beta-, vegetable
600 mg/kg
160b(ii) Annatto extracts- norbixin based
25 mg/kg
Preservatives
1105 Lysozyme Limited by GMP
200 Sorbic acid 1000 mg/kg based on sorbic acid
surface treatment only
201 Sodium sorbate
202 Potassium sorbate
203 Calcium sorbate
234 Nisin 12.5 mg/kg
235 Natamycin (pimaricin) 2 mg/dm² not present at a depth
of 5mm surface treatment only
251 Sodium nitrate 35 mg/kg, singly or in combination (expressed as
nitrate ion)
252 Potassium nitrate
280 Propionic acid 3000 mg/kg surface
treatment only 281 Sodium propionate
282 Potassium propionate
Acidity regulators
170(i) Calcium carbonate Limited by GMP
504(i) Magnesium carbonate Limited by GMP
575 Glucono delta-lactone Limited by GMP
Anticaking agents
460(i) Microcrystalline cellulose (Cellulose gel)
Limited by GMP
460(ii) Powdered cellulose Limited by GMP
551 Silicon dioxide, amorphous
10000 mg/kg singly or in combination
Silicates calculated as silicon dioxide
552 Calcium silicate
553(i) Magnesium silicate, synthetic
553(iii) Talc
CODEX STAN 268-1966: Standard for SamsØ
INS Additive Maximum Level
Colours
160a(i) Carotenes beta-, synthetic
35 mg/kg singly or in combination
160a (iii)
Carotene, beta-, Blakeslea trispora
160e Carotenal, beta-apo-8’-
160f Carotenoic acid,ethyl ester beta-apo-8’-
160a(ii) Carotenes, beta-, vegetable
600 mg/kg
160b(ii) Annatto extracts- 25 mg/kg
47
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
norbixin based
Preservatives
1105 Lysozyme Limited by GMP
200 Sorbic acid 1000 mg/kg based on sorbic acid surface
treatment only 201 Sodium sorbate
202 Potassium sorbate
203 Calcium sorbate
234 Nisin 12.5 mg/kg
235 Natamycin (pimaricin) 2 mg/dm² of surface. Not present at a depth of 5mm. Surface treatment only
251 Sodium nitrate 35 mg/kg, singly or in combination (expressed as nitrate ion)
252 Potassium nitrate
280 Propionic acid 3000 mg/kg surface
treatment only 281 Sodium propionate
282 Potassium propionate
Acidity regulators
170(i) Calcium carbonate Limited by GMP
504(i) Magnesium carbonate Limited by GMP
575 Glucono delta-lactone Limited by GMP
Anticaking agents
460(i) Microcrystalline cellulose (cellulose gel)
Limited by GMP
460(ii) Powdered cellulose Limited by GMP
551 Silicon dioxide, amorphous
10000 mg/kg singly or in combination Silicates calculated as silicon dioxide
552 Calcium silicate
553(i) Magnesium silicate (synthetic)
553 (iii) Talc
CODEX STAN 269-1967: Standard for emmental
INS Additive Maximum Level
Colours
160a(i) Carotenes, beta-, synthetic
35 mg/kg singly or in combination
160a(iii) Carotenes, beta-, Blakeslea trispora
160e Carotenal, beta-apo-8’-
160f Carotenoic acid,ethyl ester beta-apo-8’-
160a(ii) Carotenes, beta-, vegetable
600 mg/kg
160b(ii) Annatto extracts- norbixin based
25 mg/kg
Preservatives
1105 Lysozyme Limited by GMP
200 Sorbic acid
48
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
201 Sodium sorbate 1000 mg/kg based on sorbic acid surface
treatment only 202 Potassium sorbate
203 Calcium sorbate
234 Nisin 12.5 mg/kg
235 Natamycin (pimaricin) 2 mg/dm² not present at a depth of 5mm
surface treatment only
251 Sodium nitrate 35 mg/kg, singly or in combination
(expressed as nitrate ion)
252 Potassium nitrate
Acidity regulators
170(i) Calcium carbonate Limited by GMP
504(i) Magnesium carbonate Limited by GMP
575 Glucono delta-lactone Limited by GMP
Anticaking agents
460(i) Microcrystalline cellulose (cellulose gel)
Limited by GMP
460(ii) Powdered cellulose Limited by GMP
551 Silicon dioxide, amorphous
10000 mg/kg singly or in combination
Silicates calculated as silicon dioxide
552 Calcium silicate
553(i) Magnesium silicate, synthetic
553(iii) Talc
CODEX STAN 270-1968: Standard for Tilsiter
INS Additive Maximum Level
Colours
160a (i)
Carotene, beta-, synthetic
35 mg/kg singly or in combination
160a (iii)
Carotene, beta-, Blakeslea trispora
160e Carotenal, beta-apo-8’-
160f Carotenoic acid, ethyl ester beta-apo-8’-
160a (ii)
Carotenes, beta-, vegetable
600 mg/kg
160b (ii)
Annatto extracts- norbixin based
25 mg/kg
Preservatives
1105 Lysozyme Limited by GMP
200 Sorbic acid 1000 mg/kg based on sorbic acid surface
treatment only 201 Sodium sorbate
202 Potassium sorbate
203 Calcium sorbate
234 Nisin 12.5 mg/kg
235 Natamycin (pimaricin) 2 mg/dm² not present at a depth of 5mm
surface treatment only
49
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
251 Sodium nitrate 35 mg/kg, singly or in combination
(expressed as nitrate ion)
252 Potassium nitrate
280 Propionic acid 3000 mg/kg surface treatment only
281 Sodium propionate
282 Potassium propionate
Acidity regulators
170(i) Calcium carbonate Limited by GMP
504(i) Magnesium carbonate Limited by GMP
575 Glucono delta-lactone Limited by GMP
Anticaking agents
460(i) Microcrystalline cellulose (cellulose gel)
Limited by GMP
460(ii) Powdered cellulose Limited by GMP
551 Silicon dioxide, amorphous
10000 mg/kg singly or in combination
Silicates calculated as silicon dioxide
552 Calcium silicate
553(i) Magnesium silicate (synthetic)
553 (iii)
Talc
CODEX STAN 271-1968: Standard for Saint-Paulin
INS Additive Maximum Level
Colours
160a(i)
Carotene, beta-, synthetic
35 mg/kg singly or in combination
160a (iii)
Carotene, beta-, blakeslea trispora
160e Carotenal, beta-apo-8’-
160f Carotenoic acid,ethyl ester beta-apo-8’-
160a(ii)
Carotenes, beta-, vegetable
600 mg/kg
160b(ii)
Annatto extracts-norbixin based
25 mg/kg
Preservatives
1105 Lysozyme Limited by GMP
200 Sorbic acid 1000 mg/kg based on
sorbic acid surface treatment only
201 Sodium sorbate
202 Potassium sorbate
203 Calcium sorbate
234 Nisin 12.5 mg/kg
235 Natamycin (pimaricin) 2 mg/dm² not present at a depth of 5 mm
surface treatment only
251 Sodium nitrate 35 mg/kg, singly or in combination
(expressed as nitrate ion)
252 Potassium nitrate
280 Propionic acid 3000 mg/kg surface 281 Sodium propionate
50
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
282 Potassium propionate treatment only
Acidity regulators
170 (i)
Calcium carbonate Limited by GMP
504 (i)
Magnesium carbonate Limited by GMP
575 Glucono delta-lactone Limited by GMP
Anticaking agents
460(i) Microcrystalline cellulose (cellulose gel)
Limited by GMP
460 (ii) Powdered cellulose Limited by GMP
551 Silicon dioxide, amorphous
10000 mg/kg singly or in combination
Silicates calculated as silicon dioxide
552 Calcium silicate
553(i) Magnesium silicate (synthetic)
553 (iii)
Talc
CODEX STAN 272-1968: Standard for Provolone
INS Additive Maximum Level
Colours
160a (i)
Carotene, beta-, synthetic
35 mg/kg singly or in combination
160a (iii)
Carotene, beta-, Blakeslea trispora
160e Carotenal, beta-apo-8’-
160f Carotenoic acid,ethyl ester beta-apo-8’-
160a (ii)
Carotenes, beta-, vegetable
600 mg/kg
160b (ii)
Annatto extracts-norbixin based
25 mg/kg
171 Titanium dioxide Limited by GMP
Preservatives
1105 Lysozyme Limited by GMP
200 Sorbic acid 1000 mg/kg based on asorbic acid surface
treatment only 201 Sodium sorbate
202 Potassium sorbate
203 Calcium sorbate
234 Nisin 12.5 mg/kg
235 Natamycin (pimaricin) 2 mg/dm² not present at a depth of 5mm
surface treatment only
239 Hexamethylene tetramine
25 mg/kg espressed as formaldehyde
251 Sodium nitrate 35 mg/kg, singly or in combination
(expressed as nitrate ion)
252 Potassium nitrate
280 Propionic acid 3000 mg/kg surface
treatment only 281 Sodium propionate
282 Potassium propionate
Acidity regulators
170(i) Calcium carbonate Limited by GMP
51
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
504(i) Magnesium carbonate Limited by GMP
575 Glucono delta-lactone Limited by GMP
Anticaking agents
460(i) Microcrystalline cellulose (cellulose gel)
Limited by GMP
460(ii) Powdered cellulose Limited by GMP
551 Silicon dioxide, amorphous
10000 mg/kg singly or
in combination Silicates calculated as
silicon dioxide
552 Calcium silicate
553(i) Magnesium silicate (synthetic)
553 (iii)
Talc
CODEX STAN 274-1969: Standard for Coulomiers
INS Additive Maximum Level
Colours
160a (i)
Carotene, beta-, synthetic
35 mg/kg singly or in
combination
160a (iii)
Carotene, beta-, Blakeslea trispora
160e Carotenal, beta-apo-8’-
160f Carotenoic acid, ethyl ester, beta-apo-8’-
160a (ii)
Carotene, beta-, vegetable
600 mg/kg
160b (ii)
Annatto extracts-norbixin based
25 mg/kg
Acidity Regulators
575 Glucono delta-lactone Limited by GMP
CODEX STAN 276-1973: Standard for Camembert
INS Additive Maximum Level
Colours
160a (i) Carotene, beta-, synthetic 35 mg/kg
singly or in combination
160a (iii)
Carotene, beta-, Blakeslea trispora
160e Carotenal, beta-apo-8’-
160f Carotenoic acid, ethyl ester, beta-apo-8’-
160a (ii)
Carotenes, beta-, vegetable
600 mg/kg
160b (ii)
Annatto extracts-norbixin based
25 mg/kg
Acidity Regulators
575 Glucono delta-lactone Limited by GMP
CODEX STAN 277-1973: Standard for Brie
INS Additive Maximum Level
Colours
160a (i) Carotene, beta-, synthetic
160a (iii)
Carotene, beta-, Blakeslea trispora
52
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
160e Carotenal, beta-apo-8’- 35 mg/kg singly or in combination 160f Carotenoic acid, ethyl
ester, beta-apo-8’-
160a (ii)
Carotene, beta- vegetable 600 mg/kg
160b (ii)
Annatto extracts-norbixin based
25 mg/kg
Acidity Regulators
575 Glucono delta-lactone Limited by GMP
107 Cottage cheese
(i) 1.0 Dairy products and analogues, excluding products of food category 2.0
(ii) 1.6 Cheese and analogues (iii) 1.6.1 Unripened cheese
1.6.1 Unripened cheese
INS Additive Max. Level
Notes
951 Aspartame 1000 mg/kg
161 & 191
161g Canthaxanthin 15 mg/kg 201
150c Caramel III - ammonia caramel
15000 mg/kg
201
150d Caramel IV - sulfite ammonia caramel
50000 mg/kg
201
160a(ii) Carotenes, beta-, vegetable
600 mg/kg
160a(i), a(iii), e,f
Carotenoids 100 mg/kg
141 (i),(ii) Chlorophylls and chlorophyllins, copper complexes
50 mg/kg 161
132 Indigotine (Indigo carmine)
200 mg/kg
3
243 Lauric arginate ethyl ester
200 mg/kg
235 Natamycin (Pimaricin)
40 mg/kg 3 & 80
234 Nisin 12.5 mg/kg
233
338; 339(i)-(iii); 340(i)-(iii); 341(i)-(iii); 342(i), (ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i), (ii); 452(i)-(v); 542
Phosphates 4400 mg/kg
33
432-436 Polysorbates 80 mg/kg 38
124 Ponceau 4R (Cochineal red A)
100 mg/kg
3 & 161
405 Propylene glycol alginate
5000 mg/kg
XS262
101(i),(ii), (iii)
Riboflavins 300 mg/kg
200-203 Sorbates 1000 42 &
(i) CODEX STAN 273-1968: Standard for cottage cheese include creamed cottage cheese:
Only those additives classes indicated as justified in the table below may be used for the product categories specified.
Additive functional class:
Justified use:
Cheese mass2 Surface/rind treatment
Colours - -
Bleaching agents - -
Acids X -
Acidity regulators X -
Stabilizers X1 -
Thickeners - -
Emulsifiers - -
Antioxidants - -
Preservatives X -
Foaming agents - -
Anti-caking agents:
- -
1 : Stabilizers including modified starches may be used in compliance with the definition of milk products and only to the extent they are functionally necessary, taking into account any use of gelatine and starches as provided for in section 3.2. 2 : Cheese mass includes creaming mixture X : The use of additives belonging to the class is technologically justified - : The use of additives belonging to the class is not technologically justified
INS Additive Maximum Level
Preservatives
200 Sorbic acid 1000 mg/kg singly or
in combination as sorbic acid
201 Sodium sorbate
202 Potassium sorbate
203 Calcium sorbate
234 nisin 12.5 mg/kg
280 Propionic acid Limited by GMP 281 Sodium propionate
282 Calcium propionate
283 Potassium propionate
Acidity Regulators
170(i) Calcium carbonate Limited by GMP
260 Acetic acid, glacial Limited by GMP
261(i) Potassium acetate Limited by GMP
53
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
mg/kg 223
110 Sunset yellow FCF
300 mg/kg
3
334, 335(ii), 337
Tartrates 1500 mg/kg
45 & 351
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
261(ii) Potassium diacetate Limited by GMP
262(i) Sodium acetate Limited by GMP
263 Calcium acetate Limited by GMP
270 Lactic acid, L-D-,and DL-)
Limited by GMP
296 Malic acid, DL- Limited by GMP
325 Sodium lactate Limited by GMP
326 Potassium lactate Limited by GMP
327 Calcium lactate Limited by GMP
330 Citric acid Limited by GMP
338 Phosphoric acid 880mg/kg as phosphorus
350(i) Sodium hydrogen DL-malate
Limited by GMP
350(ii) Sodium DL-malate Limited by GMP
351(i) Potassium hydrogen malate
Limited by GMP
351(ii) Potassium malate Limited by GMP
352(ii) Calcium malate, D,L- Limited by GMP
500(i) Sodium carbonate Limited by GMP
500(ii) Sodium hydrogen carbonate
Limited by GMP
500 (iii)
Sodium sesquicarbonate Limited by GMP
501(i) Potassium carbonate Limited by GMP
501(ii) Potassium hydrogen carbonate
Limited by GMP
504(i) Magnesium carbonate Limited by GMP
504(ii) Magnesium hydrogen carbonate
Limited by GMP
507 Hydrochloric acid Limited by GMP
575 Glucono delta-lactone Limited by GMP
577 Potassium gluconate Limited by GMP
578 Calcium gluconate Limited by GMP
Stabilizers
331(i) Sodium dihydrogen citrate
Limited by GMP
332(i) Potassium dihydrogen citrate
Limited by GMP
333 Calcium citrates Limited by GMP
339(i) Sodium dihydrogen phosphate
1300 mg/kg, singly or in combination, expressed as phosphous
339(ii) Disodium hydrogen phosphate
339 (iii)
Trisodium phosphate
340(i) Potassium dihydrogen phosphate
340(ii) Dipotassium hydrogen phosphate
340 (iii)
Tripotassium phosphate
341(i) Calcium dihydrogen phosphate
341(ii) Calcium hydrogen phosphate
341 Tricalcium phosphate
54
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
(iii)
342(i) Ammonium dihydrogen phosphate
342(ii) Ammonium hydrogen phosphate
343(ii) Magnesium hydrogen phosphate
343 (iii)
Trimagnesium phosphate
450(i) Disodium diphosphate
450 (iii)
Tetrasodium diphosphate
450(v) Tetrapotassium diphosphate
450 (vi)
Dicalcium diphosphate
451(i) Pentasodium triphosphate
451(ii) Pentapotassium triphosphate
452(i) Sodium polyphosphate
452(ii) Potassium polyphospate
452 (iv)
Calcium polyphosphate
452(v) Ammonium polyphosphate
400 Alginic acid Limited by GMP
401 Sodium alginate Limited by GMP
402 Potassium alginate Limited by GMP
403 Ammonium alginate Limited by GMP
404 Calcium alginate Limited by GMP
405 Propylene glycol alginate
5000 mg/kg
406 Agar Limited by GMP
407 Carrageenan Limited by GMP
407a Processed euchema seaweed (PES)
Limited by GMP
410 Carob beam gum Limited by GMP
412 Guar gum Limited by GMP
413 Tragacanth gum Limited by GMP
415 Xanthan gum Limited by GMP
416 Karaya gum Limited by GMP
417 Tara gum Limited by GMP
440 Pectins Limited by GMP
466 Sodium carboxyethyl cellulose (cellulose gum)
Limited by GMP
1400 Dextrins, roasted starch Limited by GMP
1401 Acid-treated starch Limited by GMP
1402 Alkaline-treated starch Limited by GMP
1403 Bleached starch Limited by GMP
1404 Oxidized starch Limited by GMP
1405 Starches, enzyme-treated
Limited by GMP
1410 Monostarch phosphate Limited by GMP
1412 Distarch phosphate Limited by GMP
55
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
1413 Phospated distarch phosphate
Limited by GMP
1414 Acetylated distarch phosphate
Limited by GMP
1420 Starch acetate Limited by GMP
1422 Acetylated distarch adipate
Limited by GMP
1440 Hydroxypropyl starch Limited by GMP
1442 Hydroxypropyl distarch phosphate
Limited by GMP
108 Cream Cheese
Refer Regulation 107 (i) CODEX STAN 275-1973: Standard for Cream Cheese: Only those additives classes indicated as justified in the table below may be used for the product categories specified.
Additive functional class:
Justified use:
Cheese mass2 Surface/ rind treatment
Colours X1 -
Bleaching agents
- -
Acids X -
Acidity regulators
X -
Stabilizers X2 -
Thickeners X2 -
Emulsifiers X -
Antioxidants X -
Preservatives X2 -
Foaming agents X3 -
Anti-caking agents:
- -
1: Only to obtain the colour characteristics, as described in Section 2 2: Stabilizers and thickeners including modified starches may be used in compliance with the definition of milk products and only to heat treated products to the extent they are functionally necessary, taking into account any use of gelatine and starches as provided for in section 3.2. 3 : For whipped products, only X :The use of additives belonging to the class is technologically justified - : The use of additives belonging to the class is not technologically justified
INS Additive Maximum Level
Preservatives
200 Sorbic acid 1000 mg/kg singly or in combination as
sorbic acid 201 Sodium sorbate
202 Potassium sorbate
203 Calcium sorbate
234 Nisin 12.5 mg/kg
280 Propionic acid Limited by GMP 281 Sodium propionate
282 Calcium propionate
56
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
283 Potassium propionate
Acidity Regulators
170(i) Calcium carbonate Limited by GMP
260 Acetic acid, glacial Limited by GMP
261(i) Potassium acetate Limited by GMP
261(ii) Potassium diacetate Limited by GMP
262(i) Sodium acetate Limited by GMP
263 Calcium acetate Limited by GMP
270 Lactic acid, L-D- and DL- Limited by GMP
296 Malic acid, DL- Limited by GMP
325 Sodium lactate Limited by GMP
326 Potassium lactate Limited by GMP
327 Calcium lactate Limited by GMP
330 Citric acid Limited by GMP
331(i) Sodium dihydrogen citrate Limited by GMP
332(i) Potassium dihydrogen citrate
Limited by GMP
333 Calcium citrates Limited by GMP
334 Tartaric acid, L(+)-
1500 mg/kg singly or in combination as
tartaric acid
335(i) Monosodium tartrate
335 (ii)
Sodium L(+)-tartrate
336(i) Monopotassium tartrate
336 (ii)
Dipotassium tartrate
337 Potassium sodium L(+)-tartrate
338 Phosphoric acid 880 mg/kg as phosporous
350(i) Sodium hydrogen DL-malate
Limited by GMP
350(ii) Sodium DL-malate Limited by GMP
351(ii) Potassium malate Limited by GMP
352(ii) Calcium malate, D,L- Limited by GMP
500(i) Sodium carbonate Limited by GMP
500(ii) Sodium hydrogen carbonate
Limited by GMP
500(iii) Sodium sesquicarbonate Limited by GMP
501(i) Potassium carbonate Limited by GMP
501 (ii) Potassium hydrogen carbonate
Limited by GMP
504(i) Magnesium carbonate Limited by GMP
504 (ii) Magnesium hydrogen carbonate
Limited by GMP
507 Hydrochloric acid Limited by GMP
575 Glucono delta-lactone Limited by GMP
577 Potassium gluconate Limited by GMP
578 Calcium gluconate Limited by GMP
Stabilizers
339 (i)
Sodium dihydrogen phosphate
339 (ii)
Disodium hydrogen phosphate
339 (iii)
Trisodium phosphate
340 Potassium dihydrogen
57
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
(i) phosphate
4400 mg/kg,singly or in combination,
expressed as phosphous
340 (ii)
Dipotassium hydrogen phosphate
340 (iii)
Tripotassium phosphate
341 (i)
Calcium dihydrogen phosphate
341 (ii)
Calcium hydrogen phosphate
341 (iii)
Tricalcium orthophosphate
342 (i)
Ammonium dihydrogen phosphate
342 (ii)
Diammonium hydrogen phosphate
343 (ii)
Magnesium hydrogen phosphate
343 (iii)
Trimagnesium phosphate
450 (i)
Disodium diphosphate
450 (iii)
Tetrasodium diphosphate
450 (v)
Tetrapotassium diphosphate
450 (vi)
Dicalcium diphosphate
451 (i)
Pentasodium triphosphate
451 (ii)
Pentapotassium triphosphate
452 (i)
Sodium polyphosphate
452 (ii)
Potassium polyphospate
452 (iv)
Calcium polyphosphate
452 (v)
Ammonium polyphosphate
400 Alginic acid Limited by GMP
401 Sodium alginate Limited by GMP
402 Potassium alginate Limited by GMP
403 Ammonium alginate Limited by GMP
404 Calcium alginate Limited by GMP
405 Propylene glycol alginate 5000 mg/kg
406 Agar Limited by GMP
407 Carrageenan Limited by GMP
407a Processed euchema seaweed (PES)
Limited by GMP
410 Carob beam gum Limited by GMP
412 Guar gum Limited by GMP
413 Tragacanth gum Limited by GMP
415 Xanthan gum Limited by GMP
416 Karaya gum Limited by GMP
417 Tara gum Limited by GMP
418 Gellan Gum Limited by GMP
466 Sodium carboxyethyl cellulose (cellulose gum)
Limited by GMP
58
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
1400 Dextrins, roasted starch Limited by GMP
1401 Acid-treated starch Limited by GMP
1402 Alkaline treated starch Limited by GMP
1403 Bleached starch Limited by GMP
1404 Oxidized starch Limited by GMP
1405 Starches, enzyme-treated Limited by GMP
1410 Monostarch phosphate Limited by GMP
1412 Distarch phosphate Limited by GMP
1413 Phospated distarch phosphate
Limited by GMP
1414 Acetylated distarch phosphate
Limited by GMP
1420 Starch acetate Limited by GMP
1422 Acetylated distarch adipate
Limited by GMP
1440 Hydroxypropyl starch
Limited by GMP
1442 Hydroxypropyl distarch phosphate
Limited by GMP
Emulsifiers
322 Lecithins Limited by GMP
470(i) Salt of myristic, palmitic and stearic acids with ammonia, calcium, potassium and sodium
Limited by GMP
470 (ii) Salt of oleic acid with calcium, potassium and sodium
Limited by GMP
471 Mono- and di-glycerides of fatty acids
Limited by GMP
472a Acetic and fatty acid esters of glycerol
Limited by GMP
472b Lactic and fatty acid esters of glycero
Limited by GMP
472c Citric and fatty acid esters of glycerol
Limited by GMP
472e Diacetyltartaric and fatty acid esters of glycerol
Limited by GMP
Antioxidants
300 Ascorbic acid, L- Limited by GMP
301 Sodium ascorbate Limited by GMP
302 Calcium ascorbate Limited by GMP
304 Ascorbyl palmitate 500 mg/kg singly or in combination as ascorbyl stearate
305 Ascorbyl stearate
307b Tocopherol concentrate, mixed
200 mg/kg singly or in combination
307c Tocopherol, dl-alpha
Colors
160a (i)
Carotenes, beta- , synthetic 35 mg/kg
singly or in combination
160a (iii)
Carotenes, beta- , Blakeslea trispora
160e Carotenal, beta-apo-8’-
160f Carotenoic acid, ethyl ester, beta-apo-8’-
35 mg/kg singly or in
combination
160a Carotenes, beta- , 600 mg/kg
59
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
(ii) vegetable)
160b (ii)
Annatto extracts – norbixin based
25 mg/kg
171 Titanium dioxide Limited by GMP
Foaming Agents
290 Carbon dioxide Limited by GMP
941 Nitrogen Limited by GMP
109 Processed cheese
(i) 1.0 Dairy products and analogues, excluding products of food category 2.0
(ii) 1.6 Cheese and analogues (iii) 1.6.1 Unripened cheese (iv) 1.6.2 Ripened cheese (v) 1.6.2.1 Ripened cheese, includes rind (vi) 1.6.3 Whey cheese (vii) 1.6.4 Processed cheese (viii) 1.6.4.1 Plain processed cheese (ix) 1.6.4.2 Flavoured processed cheese, including
containing fruit, vegetables, meat, etc.
1.6.1 Unripened cheese
INS Additive Maximum Level
Notes
951 Aspartame 1000 mg/kg
161 & 191
161g Canthaxanthin 15 mg/kg 201
150c Caramel III - ammonia caramel
15000 mg/kg
201
150d Caramel IV - sulfite ammonia caramel
50000 mg/kg
201
160a(ii) Carotenes, beta-, vegetable
600 mg/kg
160a(i), a(iii), e,f
Carotenoids 100 mg/kg
141 (i),(ii)
Chlorophylls and chlorophyllins, copper complexes
50 mg/kg 161
132 Indigotine (Indigo carmine)
200 mg/kg 3
243 Lauric arginate ethyl ester
200 mg/kg
235 Natamycin (Pimaricin)
40 mg/kg 3 & 80
234 Nisin 12.5 mg/kg
233
338; 339(i)-(iii); 340(i)-(iii); 341(i)-(iii); 342(i), (ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i), (ii); 452(i)-(v);542
Phosphates 4400 mg/kg
33
432-436 Polysorbates 80 mg/kg 38
(i) CODEX STAN 208-1999: Group Standard for Cheeses in Brine
(ii) CODEX STAN 221-2001: Group Standard for Unripened Cheese Including Fresh Cheese
(iii) CODEX STAN 284-1971: Standard for Whey Cheeses
CODEX STAN 208-1999: Group standard for Cheeses in Brine
INS Additive Maximum Level
Acidity Regulators
270 Lactic acid, L-, D- and DL- Limited by GMP
575 Glucono delta-lactone Limited by GMP
CODEX STAN 221-2001: Group S0tandard for Unripened Cheese Including Fresh
Cheese
INS Additive Maximum Level
Acidity Regulators
170 Calcium carbonates Limited by GMP
260 Acetic acid, glacial Limited by GMP
270 Lactic acid, L-, D- and DL- Limited by GMP
296 Malic acid, DL- Limites by GMP
330 Citric acid Limited by GMP
338 Phosphoric acid 880 mg/kg expressed as phosphorus
500 Sodium carbonates Limited by GMP
501 Potassium carbonates Limited by GMP
507 Hydrochloric acid Limited by GMP
575 Glucono delta-lactone (GLD)
Limited by GMP
Stabilizers/thickeners: Stabilizers and thickeners including modified starches may be used in compliance with the definition for milk products and only to the extent they are functionally necessary taking into account any use of gelatine and starch as provided for in section 3.2.
331 Sodium citrates
Limited by GMP 332 Potassium citrates
333 Calcium citrates
339 Sodium phosphates 1540 mg/kg , singly or in combination,
expressed as phosphorus
340 Potassium phosphates
341 Calcium phosphates
450(i) Disodium diphosphate
450(ii) Trisodium diphosphate
400 Alginic acid Limited by GMP
401 Sodium alginate
60
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
124 Ponceau 4R (Cochineal red A)
100 mg/kg 3 & 161
405 Propylene glycol alginate
5000 mg/kg
XS262
101(i), (ii), (iii)
Riboflavins 300 mg/kg
200-203 Sorbates 1000 mg/kg
42 & 223
110 Sunset yellow FCF 300 mg/kg 3
334, 335(ii), 337
Tartrates 1500 mg/kg
45 & 351
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
1.6.2 Ripened cheese
INS Additive Maximum Level
Notes
161g Canthaxanthin 15 mg/kg 201
1105 Lysozyme GMP
235 Natamycin (Pimaricin)
40 mg/kg 3 & 80
234 Nisin 12.5 mg/kg
200-203 Sorbates 3000 mg/kg
42
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
1.6.2.1 Ripened cheese, includes rind
INS Additive Maximum Level
Notes
304, 305 Ascorbyl esters 500 mg/kg 10 & 112
150d Caramel IV - sulfite ammonia caramel
50000 mg/kg
201
120 Carmines 125 mg/kg
160a(ii) Carotenes, beta-, vegetable
600 mg/kg
160a(i), a(iii),e,f
Carotenoids 100 mg/kg
141(i),(ii) Chlorophylls and chlorophyllins, copper complexes
15 mg/kg
472e Diacetyltartaric and fatty acid esters of glycerol
10000 mg/kg
239 Hexamethylene tetramine
25 mg/kg 66 & 298
243 Lauric arginate ethyl ester
200 mg/kg
101(i),(ii), (iii)
Riboflavins 300 mg/kg
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
402 Potassium alginate
403 Ammonium alginate
404 Calcium alginate
405 Propylene glycol alginate 5 g/kg
406 Agar
Limited by GMP
407 Carrageenan
410 Carob bean gum
412 Guar gum
413 Tragacanth gum
415 Xanthan gum
416 Karaya gum
417 Tara gum
Limited by GMP
440 Pectins
460 Celluloses
466 Sodium carboxymethyl cellulose (cellulose gum)
576 Sodium gluconate
Modified starches as follows:
1400 Dextrins, roasted starch white and yellow
Limited by GMP
1401 Acid-treated starch Limited by GMP
1402 Alkaline treated starch Limited by GMP
1403 Bleached starch Limited by GMP
1404 Oxidized starch Limited by GMP
1405 Starches, enzyme-treated Limited by GMP
1410 Monostarch phosphate Limited by GMP
1412 Distarch phosphate esterified with sodium trimetasphosphate; esterified with phosphorus oxychloride
Limited by GMP
1413 Phosphated distarch phosphate
Limited by GMP
1414 Acetylated distarch phosphate
Limited by GMP
1420 Starch acetate Limited by GMP
1422 Acetylated distarch adipate
Limited by GMP
1440 Hydroxypropyl starch Limited by GMP
1442 Hydroxypropyl distarch phosphate
Limited by GMP
Colours
100 Curcumins (for edible cheese rind)
Limited by GMP
101 Riboflavins
Limited by GMP
140 Chlorophylls Limited by GMP
141 Copper chlorophylls 15 mg/kg, singly or combined
160 a(i)
Carotenes, beta-, synthetic
25 mg/kg
160 a(ii)
Carotenes, beta- , vegetable
600 mg/kg
160 b(ii)
Annatto extracts norbixin-based
25 mg/kg
160c Paprika oleoresin Limited by GMP
61
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
1.6.3 Whey cheese
INS Additive Max. Level Notes
243 Lauric arginate ethyl ester
200 mg/kg
200-203 Sorbates 1000 mg/kg 42
1.6.4 Processed cheese
INS Additive Max. Level
Notes
129 Allura red AC 100 mg/kg
161
160a(ii) Carotenes, beta-, vegetable
1000 mg/kg
160a(i), a(iii),e,f
Carotenoids 100 mg/kg
472e Diacetyltartaric and atty acid esters of glycerol
10000 mg/kg
214, 218 Hydroxybenzoates, para-
300 mg/kg
27
172(i)-(iii) Iron oxides 50 mg/kg
243 Lauric arginate ethyl ester
200 mg/kg
235 Natamycin (Pimaricin)
40 mg/kg 3 & 80
338; 339(i)-(iii); 340(i)- (iii); 341(i)-(iii); 342(i)- (ii); 343(i)-(iii); 450(i)- (iii),(v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542
Phosphates 9000 mg/kg
33
101(i),(ii), (iii)
Riboflavins 300 mg/kg
541(i),(ii) Sodium aluminium phosphates
1600 mg/kg
6 & 251
200-203 Sorbates 3000 mg/kg
42
110 Sunset yellow FCF 200 mg/kg
3
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
1.6.4.1 Plain processed cheese
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
1.6.4.2 Flavoured processed cheese, including containing fruit, vegetables, meat, etc.
INS Additive Max. Level Notes
161g Canthaxanthin 15 mg/kg
150c Caramel III - ammonia caramel
50000 mg/kg
150d Caramel IV -sulfite 50000 72
160e Carotenal, beta-apo-8’- 35 mg/kg
160f Carotenoic acid, ethyl ester, beta-apo-8’
35 mg/kg
162 Beet red Limited by GMP
171 Titanium dioxide Limited by GMP
Preservatives
200 Sorbic acid 1000 mg/kg of cheese, singly or in combination, expressed as sorbic acid
202 Potassium sorbate
203 Calcium sorbate
234 Nisin 12.5 mg/kg
280 Propionic acid Limited by GMP
281 Sodium propionate Limited by GMP
282 Calcium propionate Limited by GMP
283 Potassium propionate Limited by GMP
For surface/rind treatment only:
235 Natamycin (pimaricin) 2 mg/dm2 of surface. Not present in a depth of 5mm
Foaming agents (for whipped products only)
290 Carbon dioxide Limited by GMP
941 Nitrogen Limited by GMP
Anticaking agents [sliced, cut, shredded and grated products only (surface treatment)]
460 Celluloses Limited by GMP
551 Silicon dioxide, amorphous
10000 mg/kg singly or in combination. Silicates calculated as silicon dioxide
552 Calcium silicate
553 Magnesium silicates
560 Potassium silicate
Preservatives [Sliced, cut, shredded and grated products only (surface treatment)]
200 Sorbic acid 1000 mg/kg of cheese, singly or in combination, expressed as sorbic acid
202 Potassium sorbate
203 Calcium sorbate
280 Propionic acid Limited by GMP
281 Sodium propionate Limited by GMP
282 Calcium propionate Limited by GMP
283 Potassium propionate Limited by GMP
235 Natamycin (pimaricin) 20 mg/kg applied to the surface added during kneading and stretching process
CODEX STAN 284-1971: Standard for Whey Cheese
1.6.3 – Whey Cheese
INS Additive Maximum Level Notes
243 Lauric arginate ethyl ester
200 mg/kg
200-203
Sorbates 1000 mg/kg 42
1.6.6 – Whey Protein Cheese
INS Additive Maximum Level Notes
62
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
ammonia caramel mg/kg
120 Carmines 100 mg/kg
141(i),(ii) Chlorophylls and chlorophyllins, copper complexes
50 mg/kg
163(ii) Grape skin extract 1000 mg/kg
132 Indigotine (Indigo carmine)
100 mg/kg
124 Ponceau 4R (Cochineal red A)
100 mg/kg
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
260 Acetic acid, glacial GMP
282 Calcium propionate 3000 mg/kg 70
330 Citric acid GMP
575 Glucono delta-lactone
GMP
270 Lacyic acid, L-, D- and DL-
GMP
296 Malic acid, DL- GMP
235 Natamycin (Pimaricin)
40 mg/kg 3 & 80
234 Nisin 12.5 mg/kg
280 Propionic acid 3000 mg/kg 70
281 Sodium propionate 3000 mg/kg 70
200-203
Sorbates 3000 mg/kg 42
110 Cheese paste cheese
spread or cheese mixture
(i) 1.0 Dairy products and analogues, excluding products of food category 2.0
(ii) 1.6 Cheese and analogues (iii) 1.6.4 Processed cheese
(iv) 1.6.4.2 Flavoured processed cheese, including
containing fruit, vegetables, meat, etc.
1.6.4 Processed cheese
INS Additive Max. Level
Notes
129 Allura red AC 100 mg/kg
161
160a(ii) Carotenes, beta-, vegetable
1000 mg/kg
160a(i), a(iii), e,f
Carotenoids 100 mg/kg
472e Diacetyltartaric and fatty acid esters of glycerol
10000 mg/kg
214, 218 Hydroxybenzoates, para
300 mg/kg
27
172(i)-(iii) Iron oxides 50 mg/kg
243 Lauric arginate ethyl ester
200 mg/kg
235 Natamycin (Pimaricin)
40 mg/kg 3 & 80
338; 339(i)-(iii); 340(i)- (iii); 341(i)-(iii); 342(i), (ii); 343(i)-(iii);450(i)-(iii),(v)-(vii),(ix); 451(i), (ii); 452(i)-(v); 542
Phosphates 9000 mg/kg
33
101(i), (ii), (iii)
Riboflavins 300 mg/kg
541(i), (ii) Sodium aluminium phosphates
1600 mg/kg
6 & 251
200-203 Sorbates 3000 42
-
63
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
mg/kg
110 Sunset yellow FCF 200 mg/kg
3
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
1.6.4.2 Flavoured processed cheese
INS Additive Maximum Level
Notes
161g Canthaxanthin 15mg/kg
150c
Caramel lll - ammonia caramel
50000 mg/kg
150d Caramel IV - sulfite ammonia caramel
50000 mg/kg
72
120 Carmines 100 mg/kg
141(i),(ii)
Chlorophylls and chlorophyllins, copper complexes
50 mg/kg
163(ii) Grape skin extract 1000 mg/kg
132 Indigotine (Indigo carmine)
100 mg/kg
124 Ponceau 4R (Cochineal red A)
100 mg/kg
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
111 Club cheese or luncheon
cheese
Refer Regulation 110 -
112 Dried cheese or powdered
cheese
(i) 1.0 Dairy products and analogues, excluding products of food category 2.0
(ii) 1.6 Cheese and analogues (iii) 1.6.2 Ripened cheese (iv) 1.6.2.3 Cheese powder (for reconstitution; e.g. for
cheese sauces)
1.6.2 Ripened cheese
INS Additive Max. Level Notes
161g Canthaxanthin 15 mg/kg 201
1105 Lysozyme GMP
235 Natamycin (Pimaricin)
40 mg/kg 3 & 80
234 Nisin 12.5 mg/kg
200-203
Sorbates 3000 mg/kg 42
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
1.6.2.3 Cheese powder (for reconstitution; e.g. for cheese sauces)
INS Additive Maximum Level
Notes
160a(ii) Carotenes, beta-, vegetable
1000 mg/kg
160 a(i), a(iii),e,f
Carotenoids 100 mg/kg
141(i), (ii)
Chlorophylls and chlorophyllins, copper complexes
50mg/kg
405 Propylene glycol 16000 353
-
64
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
alginate mg/kg
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
113 Cultured milk or fermented
milk
(i) 1.0 Dairy products and analogues, excluding products of food category 2.0
(ii) 1.1 Fluid milk and milk products (iii) 1.1.4 Flavoured fluid milk drinks (iv) 1.2 Fermented and renneted milk products (plain),
excluding food category 01.1.2 (dairy-based drinks) (v) 1.2.1 Fermented milks (plain) (vi) 1.2.1.1 Fermented milks (plain), not heat-treated after
fermentation (vii) 1.2.1.2 Fermented milks (plain), heat-treated after
fermentation (viii) 1.7 Dairy-based desserts (e.g. pudding, fruit or flavoured
yoghurt)
1.1.4 Flavoured fluid milk drinks
INS Additive Max. Level
Notes
950 Acesulfame potassium
350 mg/kg
161 & 188
956 Alitame 100 mg/kg
161
129 Allura red Ac 300 mg/kg
52 & 161
951 Aspartame 600 mg/kg
161 & 191
962 Aspartame-acesulfame salt
350 mg/kg
113 & 161
133 Brilliant blue FCF 150 mg/kg
52
161g Canthaxanthin 15 mg/kg 52 & 170
150c Caramel III – ammonia caramel
2000 mg/kg
52
150d Caramel IV - sulfite ammonia caramel
2000 mg/kg
52
120 Carmines 150 mg/kg
52
160a(ii) Carotenes, beta-, vegetable
1000 mg/kg
52
160a(i), a(iii), e,f
Carotenoids 150 mg/kg
52
141(i),(ii) Chlorophylls and chlorophyllins, copper complexes
50 mg/kg 52 & 190
952(i), (ii), (iv)
Cyclamates 250 mg/kg
17 & 161
472e Diacetyltartaric and fatty acid esters of glycerol
5000 mg/kg
143 Fast green FCF 100 mg/kg
52
163(ii) Grape skin extract 150 mg/kg
52&181
132 Indigotine (Indigo carmine)
300 mg/kg
52
172(i)-(iii) Iron oxides 20 mg/kg 52
(i) CODEX STAN 243-2003: Standard for Fermented Milk: Only those additives classes indicated in the table below may be used for the product categories specified. Additional additives may be present in the flavoured fermented milks and drinks based on fermented milk as a result of carry-over from non-dairy ingredients.
Additive class Fermented Milks and Drinks based on Fermented Milk
Plain Flavoured
Acidity regulators - X
Carbonating agents X2 X2
Colours - X
Emulsifiers - X
Flavour enhancers - X
Packaging gases - X
Preservatives - -
Stabilizers X1 X
Sweeteners - X
Thickeners X1 X
Additive class Fermented Milks Heat Treated After Fermentation and Drinks based on Fermented Milk Heat
Treated After Fermentation
Plain Flavoured
Acidity regulators X X
Carbonating agents X2 X2
Colours - X
Emulsifiers - X
Flavour enhancers - X
Packaging gases X X
Preservatives - X
Stabilizers X X
Sweeteners - X
Thickeners X X
X = The use of additives belonging to the class is technologically justified. In the case of flavoured products the additives are technologically justified in the dairy portion. - = The use of additives belonging to the class is not technologically justified 1 = Use is restricted to reconstitution and recombination and if permitted by national legislation in the country of sale to the final consumer. 2 = Use of carbonating agents is technologically justified in Drinks based on Fermented Milk only. Acidity regulators, colours, emulsifiers, packaging gases and preservatives listed in Table 3 of the GSFA are acceptable for use in fermented milk products categories as specified in the table above.
65
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
961 Neotame 20 mg/kg 161
338, 339(i)-(iii), 340(i)-(iii), 341(i)-(iii), 342(i), (ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i), (ii); 452(i)-(v); 542
Phosphates 1320 mg/kg
33
432-436 Polysorbates 3000 mg/kg
124 Ponceau 4R (Cochineal red A)
150 mg/kg
52 & 161
477 Propylene glycol esters of fatty acids
5000 mg/kg
101(i),(ii), (iii)
Riboflavins 300 mg/kg
52
954(i)-(iv) Saccharins 80 mg/kg 161
554 Sodium aluminosilicate
60 mg/kg 6 & 253
200-203 Sorbates 1000 mg/kg
42 & 220
960 Steviol glycosides 200 mg/kg
26 & 201
955 Sucralose (Trichlorogalactosucrose)
300 mg/kg
161
474 Sucroglycerides 5000 mg/kg
110 Sunset yellow FCF 300 mg/kg
52
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
1.2 Fermented and renneted milk products (plain), excluding food category 01.1.2 (dairy-based drinks)
INS Additive Max. Level Notes
338; 339(i)-(iii); 340(i)-(iii); 341(i)-(iii); 342(i)-(ii); 343(i)-(iii); 450(i)-(iii),(v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542
Phosphates 1000 mg/kg
33
1.2.1 Fermented milks (plain)
INS Additive Max. Level Notes
150d Caramel IV - sulfite ammonia caramel
150 mg/kg 12
INS Additive Maximum Level
Acidity Regulators
334 Tartaric acid (L(+)
2000 mg/kg as tartaric acid
335(i) Monosodium tartrate
335 (ii) Sodium L(+)-tartrate
336(i) Monopotassium tartrate
336 (ii) Dipotassium tartrate
337 Potassium sodium L(+)- tartrate
355 Adipic acid 1500 mg/kg, as
adipic acid 356 Sodium adipate
357 Potassium adipate
359 Ammonium adipate
Carbonating agents
290 Carbon dioxide GMP
Colours
100(i) Curcumin 100 mg/kg
101(i) Riboflavin, synthetic
300 mg/kg
101 (ii) Riboflavin 5’-phosphate, sodium
102 Tartrazine
104 Quinoline yellow 150 mg/kg
110 Sunset yellow FCF 300 mg/kg
120 Carmines
150 mg/kg 122 Azorubine (carmoisine)
124 Ponceau 4R (Cochineal red A)
129 Allura red AC 300 mg/kg
132 Indigotine 100 mg/kg
133 Brilliant blue FCF 150 mg/kg
141(i) Chlorophylls, copper complexes
500 mg/kg 141 (ii) Chlorophyllins, copper complexes, sodium and potassium salts
143 Fast green FCF 100 mg/kg
150b Caramel II - sulfite caramel 150 mg/kg
150c Caramel III- ammonia caramel
2000 mg/kg
150d Caramel IV – sulfite ammonia caramel
2000 mg/kg
151 Brilliant black (Black PN) 150 mg/kg
155 Brown HT 150 mg/kg
160a(i) Carotene, beta-, synthetic
100 mg/kg 160e Carotenal, beta-apo-8’-
160f Carotenoic acid, methyl or ethyl ester, beta-apo-8’-
160a(iii) Carotenes, beta- , Blakeslea trispora)
160 a(ii) Carotenes, beta-, vegetable
600 mg/kg
160 b(i) Annatto extracts, bixin-based
20 mg/kg as bixin
160 b(ii) Annatto extracts, norbixin-based
20 mg/kg as norbixin
66
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
1.2.1.1 Fermented milks (plain), not heat-treated after fermentation
INS Additive Max. Level
Notes
1422 Acetylated distarch adipate
GMP 234 & 235
1414 Acetylated distarch phosphate
GMP 234 & 235
1401 Acid-treated starch GMP 234 & 235
406 Agar GMP 234 & 235
1402 Alkaline-treated starch
GMP 234 & 235
1403 Bleached starch GMP 234 & 235
410 Carob bean gum GMP 234 & 235
407 Carrageenan GMP 234 & 235
1400 Dextrins, roasted starch
GMP 234 & 235
1412 Distarch phosphate GMP 234 & 235
418 Gellan gum GMP 234 & 235
412 Guar gum GMP 234 & 235
414 Gum arabic (Acacia gum)
GMP 234 & 235
1442 Hydroxypropyl distarch phosphate
GMP 234 & 235
1440 Hydroxypropyl starch
GMP 234 & 235
416 Karaya gum 200 mg/kg
234 & 235
425 Konjac flour GMP 234 & 235
460(i) Microcrystalline cellulose (Cellulose gel)
GMP 234 & 235
471 Mono- and diglycerides of fatty acids
GMP 234 & 235
1410 Monostarch phosphate
GMP 234 & 235
1404 Oxidized starch GMP 234 & 235
440 Pectins GMP 234 & 235
1413 Phosphated distarch phosphate
GMP 234 & 235
1200 Polydextroses GMP 234 & 235
460(ii) Powdered cellulose GMP 234 & 235
407a Processed eucheuma seaweed (PES)
GMP 234 & 235
401 Sodium alginate GMP 234 & 235
466 Sodium carboxymethyl cellulose (Cellulose gum)
GMP 234 & 235
1420 Starch acetate GMP 234 & 235
1450 Starch sodium GMP 234 & 235
160d Lycopenes 30 mg/kg as pure lycopene
161 b(i) Lutein from Tagetes erecta 150 mg/kg
161 h(i) Zeaxanthin, synthetic 150 mg/kg
163 (ii) Grape skin extract
100 mg/kg
172 (i) Iron oxide, black
172 (ii) Iron oxide, red
172 (iii) Iron oxide, yellow
Emulsifiers
432 Polyoxyethylene (20) sorbitan monolaurate
3000 mg/kg
433 Polyoxyethylene (20) sorbitan monooleate
434 Polyoxyethylene (20) sorbitan monopalmitate
435 Polyoxyethylene (20) sorbitan monostearate
436 Polyoxyethylene (20) sorbitan tristearate
472e Diacetyltartaric and fatty acid esters of glycerol
10000 mg/kg
473 Sucrose esters of fatty acids
5000 mg/kg
474 Sucroglycerides 5000 mg/kg
475 Polyglycerol esters of fatty acids
2000 mg/kg
477 Propylene glycol esters of fatty acids
5000 mg/kg
481(i) Sodium stearoyl lactylate 10000 mg/kg
482(i) Calcium stearoyl lactylate 10000 mg/kg
491 Sorbitan monostearate
5000 mg/kg 492 Sorbitan tristearate
493 Sorbitan monolaurate
494 Sorbitan monooleate
495 Sorbitan monopalmitate
900a Polydimethylsiloxane 50 mg/kg
Flavour Enhancers
580 Magnesium gluconate GMP
620 Glutamic acid (L+)- GMP
621 Monosodium L-glutamate GMP
622 Monopotassium L-glutamate
GMP
623 Calcium di-L-glutamate GMP
624 Monoammonium L-glutamate
GMP
625 Magnesium di-L-glutamate GMP
626 Guanylic acid, 5'- GMP
627 Disodium 5’-guanylate- GMP
628 Dipotassium 5’-guanylate- GMP
629 Calcium 5’-guanylate GMP
630 Inosinic acid, 5'- GMP
631 Disodium 5’-inosinate GMP
632 Dipotassium 5’-inosinate GMP
633 Calcium 5’-inosinate GMP
634 Calcium 5’-ribonucleotides-
GMP
67
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
octenyl succinate
1405 Starches, enzyme treated
GMP 234 & 235
417 Tara gum GMP 234 & 235
415 Xanthan gum GMP 234 & 235
1.2.1.2 Fermented milks (plain), heat-treated after fermentation
INS Additive Max. Level Notes
472a Acetic and fatty acid esters of glycerol
GMP 234
1422 Acetylated distarch adipate
GMP 234
1414 Acetylated distarch phosphate
GMP 234
1401 Acid-treated starch GMP 234
355 Adipates 1500 mg/kg 1
406 Agar GMP 234
400 Alginic acid GMP 234
1402 Alkaline treated starch GMP 234
403 Ammonium alginate GMP 234
527 Ammonium hydroxide GMP
1403 Bleached starch GMP 234
404 Calcium alginate GMP 234
170(i) Calcium carbonate GMP
526 Calcium hydroxide GMP
327 Calcium lactate GMP
529 Calcium oxide GMP
290 Carbon dioxide GMP 59
410 Carob bean gum GMP 234
407 Carrageenan GMP 234
330 Citric acid GMP
472c Citric and fatty acid esters of glycerol
GMP 234
1400 Dextrins, roasted starch GMP 234
472e Diacetyltartaric and fatty acid esters of glycerol
5000 mg/kg
1412 Distarch phosphate
GMP 234
418 Gellan gum GMP 234
575 Glucono delta-lactone GMP
412 Guar gum GMP 234
414 Gum arabic (Acacia gum)
GMP 234
463 Hydroxypropyl cellulose
GMP 234
464 Hydroxypropyl methylcellulose
GMP 234
1440 Hydroxypropyl starch GMP 234
635 Disodium 5’-ribonucleotides-
GMP
636 Maltol GMP
637 Ethyl maltol GMP
Preservatives
200 Sorbic acid 1000 mg/kg as sorbic acid 201 Sodium sorbate
202 Potassium sorbate
203 Calcium sorbate
210 Benzoic acid
300 mg/kg as benzoic acid
211 Sodium benzoate
212 Potassium benzoate
213 Calcium benzoate
234 Nisin 500 mg/kg
Stabilizers and Thickeners
170(i) Calcium carbonate GMP
331 (iii) Trisodium citrate GMP
338 Phosphoric acid
1000 mg/kg, singly or in
combination, as phosphorus
339(i) Sodium dihydrogen phosphate
339(ii) Disodium hydrogen phosphate
339 (iii) Trisodium phosphate
340(i) Potassium dihydrogen phosphate
340(ii) Dipotassium hydrogen phosphate
340 (iii) Tripotassium phosphate
341(i) Monocalcium dihydrogen phosphate
341(ii) Calcium hydrogen phosphate
341 (iii) Tricalcium orthophosphate
342(i) Ammonium dihydrogen phosphate
342(ii) Diammonium hydrogen phosphate
343(i) Monomagnesium phosphate
343(ii) Magnesium hydrogen phosphate
343 (iii) Trimagnesium phosphate
450(i) Disodium diphosphate
450(ii) Trisodium diphosphate
450 (iii) Tetrasodium diphosphate
450(v) Tetrapotassium diphosphate
450 (vi) Dicalcium diphosphate
450 (vii) Calcium dihydrogen diphosphate
451(i) Pentasodium triphosphate
451(ii) Pentapotassium triphosphate
452(i) Sodium polyphosphate
452(ii) Potassium polyphosphate
68
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
416 Karaya gum GMP 234
425 Konjac flour GMP 234
472b Lactic and fatty acid esters of glycerol
GMP 234
504(i) Magnesium carbonate GMP
511 Magnesium chloride GMP 234
528 Magnesium hydroxide GMP
504(ii) Magnesium hydroxide carbonate
GMP
296 Malic acid, DL- GMP
461 Methylcellulose GMP 234
465 Methyl ethyl cellulose GMP 234
460(i) Microcrystalline cellulose (Cellulose gel)
GMP 234
471 Mono- and diglycerides of fatty acids
GMP 234
1410 Monostarch phosphate GMP 234
941 Nitrogen GMP 59
942 Nitrous oxide GMP 59
1404 Oxidized starch GMP 234
440 Pectins GMP 234
1413 Phosphated distarch phosphate
GMP 234
1200 Polydextroses GMP 234
402 Potassium alginate GMP 234
501(i) Potassium carbonate GMP 234
332(i) Potassium dihydrogen citrate
GMP
326 Potassium lactate GMP
460(ii) Powdered cellulose GMP 234
407a Processed eucheuma seaweed (PES)
GMP 234
470(i) Salts of myristic, palmitic and stearic acids with ammonia, calcium, potassium and sodium
GMP 234
452 (iii) Sodium calcium polyphosphate
452 (iv) Calcium polyphosphate
452 (v) Ammonium polyphosphate
542 Bone phosphate
400 Alginic acid GMP
401 Sodium alginate GMP
402 Potassium alginate GMP
403 Ammonium alginate GMP
404 Calcium alginate GMP
405 Propylene glycol alginate GMP
406 Agar GMP
407 Carrageenan GMP
407a Processed Eucheuma seaweed (PES)
GMP
410 Carob bean gum GMP
412 Guar gum GMP
413 Tragacanth gum GMP
414 Gum Arabic (Acacia gum) GMP
415 Xanthan gum GMP
416 Karaya gum GMP
417 Tara gum GMP
418 Gellan gum GMP
425 Konjac flour GMP
440 Pectins GMP
459 Cyclodextrin, -beta 5 mg/kg
460(i) Microcrystalline cellulose (Cellulose gel)
GMP
460(ii) Powdered cellulose GMP
461 Methyl cellulose GMP
463 Hydroxypropyl cellulose GMP
464 Hydroxypropyl methyl cellulose
GMP
465 Methyl ethyl cellulose GMP
466 Sodium carboxymethyl cellulose (cellulose gum)
GMP
467 Ethyl hydroxyethyl cellulose
GMP
468 Cross-linked sodium carboxymethyl cellulose (cross-linked cellulose gum)
GMP
469 Sodium carboxymethyl cellulose, enzymatically hydrolyzed (cellulose gum,enzymatically hydrolyzed)
GMP
470(i) Salts of myristic, palmitic and stearic acids with ammonia, calcium, potassium and sodium
GMP
470(ii) Salts of oleic acid with calcium, potassium and sodium
GMP
471 Mono- and di- glycerides of fatty acids
GMP
472a Acetic and fatty acid esters GMP
69
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
470(ii) Salts of oleic acid with calcium, potassium and sodium
GMP 234
401 Sodium alginate GMP 234
500(i) Sodium carbonate GMP
466 Sodium carboxymethyl cellulose (Cellulose gum)
GMP 234
331(i) Sodium dihydrogen citrate
GMP 234
500(ii) Sodium hydrogen carbonate
GMP
524 Sodium hydroxide GMP
325 Sodium lactate GMP
1420 Starch acetate GMP 234
1450 Starch sodium octenyl succinate
GMP 234
1405 Starches, enzyme treated
GMP 234
417 Tara gum GMP 234
334, 335(ii), 337
Tartrates 2000 mg/kg 45 &
230
413 Tragacanth gum GMP 234
332(ii) Tripotassium citrate GMP 234
415 Xanthan gum GMP 234
1.7 Dairy-based desserts (e.g. pudding, fruit or flavoured yoghurt)
INS Additive Max. Level
Notes
950 Acesulfame potassium
350 mg/kg
161 &
188
956 Alitame 100 mg/kg
161
129 Allura red AC 300 mg/kg
161
442 Ammonium salts of phosphatidic acid
5000 mg/kg
231
304, 305 Ascorbyl esters 500 mg/kg
2 & 10
951 Aspartame 1000 mg/kg
161 &
191
962 Aspartame - acesulfame salt
350 mg/kg
113 &
161
210-213 Benzoates 300 mg/kg
13
133 Brilliant blue FCF 150 mg/kg
161g Canthaxanthin 15 mg/kg 170
of glycerol
472b Lactic and fatty acid esters of glycerol
GMP
472c Citric and fatty acid esters of glycerol
GMP
508 Potassium chloride GMP
509 Calcium chloride GMP
511 Magnesium chloride GMP
1200 Polydextrose GMP
1400 Dextrins, roasted starch GMP
1401 Acid treated starch GMP
1402 Alkaline treated starch GMP
1403 Bleached starch GMP
1404 Oxidized starch GMP
1405 Starches, enzyme treated GMP
1410 Mono starch phosphate GMP
1412 Distarch phosphate GMP
1413 Phosphated distarch phosphate
GMP
1414 Acetylated distarch phosphate
GMP
1420 Starch acetate GMP
1422 Acetylated distarch adipate
GMP
1440 Hydroxypropyl starch GMP
1442 Hydroxypropyl distarch phosphate
GMP
1450 Starch sodium octenyl succinate
GMP
1451 Acetylated oxidized starch GMP
Sweeteners
420 Sorbitol GMP
421 Mannitol GMP
950 Acesulfame potassium 350 mg/kg
951 Aspartame 1000 mg/kg
952 Cyclamates 250 mg/kg
953 Isomalt (Hydrogenated isomaltulose)
GMP
954 Saccharin 100 mg/kg
955 Sucralose (Trichlorogalactosucrose)
400 mg/kg
956 Alitame 100 mg/kg
961 Neotame 100 mg/kg
962 Aspartame-acesulfame salt
350 mg/kg on an acesulfame
potassium equivalent basis
964 Polyglycitol syrup GMP
965 Maltitols GMP
966 Lactitol GMP
967 Xylitol GMP
968 Erythritol GMP
70
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
150c Caramel III – ammonia caramel
2000 mg/kg
150d Caramel IV - sulfite ammonia caramel
2000 mg/kg
120 Carmines 150 mg/kg
160a(ii) Carotenes, beta-, vegetable
1000 mg/kg
160a(i), a(iii),e,f
Carotenoids 100 mg/kg
141(i),(ii) Chlorophylls and chlorophyllins, copper complexes
500 mg/kg
952(i), (ii), (iv)
Cyclamates 250 mg/kg
17 &
161
472e Diacetyltartaric and fatty acid esters of glycerol
10000 mg/kg
637 Ethyl maltol 200 mg/kg
143 Fast green FCF 100 mg/kg
2
163(ii) Grape skin extract 200 mg/kg
181
214, 218 Hydroxy-benzoates, para-
120 mg/kg
27
132
Indigotine (Indigo carmine)
150 mg/kg
172 (i)-(iii)
Iron oxides 100 mg/kg
243 Lauric arginate ethyl ester
200 mg/kg
170
636 Maltol 200 mg/kg
961 Neotame 100 mg/kg
161
234 Nisin 12.5 mg/kg
233 &
362
338; 339(i)-(iii);340(i)-(iii); 341(i)-(iii); 342(i)- (ii); 343(i)-(iii); 450(i)- (iii),(v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542
Phosphates 1500 mg/kg
33
475 Polyglycerol esters of fatty acids
5000 mg/kg
354 &
XS243
476 Polyglycerol esters of interesterified ricinoleic acid
5000 mg/kg
XS243
71
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
432-436 Polysorbates 3000 mg/kg
124 Ponceau 4R (Cochineal red A)
150 mg/kg
161
310 Propyl gallate 90 mg/kg 2 & 15
405 Propylene glycol alginate
6000 mg/kg
477 Propylene glycol esters of fatty acids
5000 mg/kg
101(i),(ii), (iii) Riboflavins 300 mg/kg
954(i)-(iv) Saccharins 100 mg/kg
161
200-203 Sorbates 1000 mg/kg
42
491-495 Sorbitan esters of fatty acids
5000 mg/kg
XS243
481(i), 482(i) Stearoyl lactylates 5000 mg/kg
355
960 Steviol glycosides 330 mg/kg
26
955 Sucralose (Trichlorogalacto-sucrose)
400 mg/kg
161
474 Sucroglycerides 5000 mg/kg
348 &
XS243
473 Sucrose esters of fatty acids
5000 mg/kg
348 &
XS243
473a Sucrose oligoesters, Type I and Type II
5000 mg/kg
348 &
XS243
110 Sunset yellow FCF
300 mg/kg
161
334, 335(ii), 337
Tartrates 2000 mg/kg
45,
XS243
307a,b,c Tocopherols 500 mg/kg
XS243
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
116 Ice cream (i) 1.0 Dairy products and analogues, excluding products of food category 2.0
(ii) 1.7 Dairy-based desserts (e.g. pudding, fruit or flavoured youghurt)
(iii) 2.0 Fats and oils, and fat emulsions (iv) 2.4 Fat based desserts excluding dairy based dessert
products of food category 01.7
1.7 Dairy-based desserts (e.g. pudding, fruit or flavoured yoghurt)
INS Additive Max. Level
Notes
950 Acesulfame potassium
350 mg/kg
161 &
188
956 Alitame 100 mg/kg
161
129 Allura red AC 300 161
72
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
mg/kg
442 Ammonium salts of phosphatidic acid
5000 mg/kg
231
304, 305 Ascorbyl esters 500 mg/kg
2 & 10
951 Aspartame 1000 mg/kg
161 &
191
962 Aspartame - acesulfame salt
350 mg/kg
113 &
161
210-213 Benzoates 300 mg/kg
13
133 Brilliant blue FCF 150 mg/kg
161g Canthaxanthin 15 mg/kg 170
150c Caramel III – ammonia caramel
2000 mg/kg
150d Caramel IV - sulfite ammonia caramel
2000 mg/kg
120 Carmines 150 mg/kg
160a(ii) Carotenes, beta-, vegetable
1000 mg/kg
160a(i), a(iii),e,f
Carotenoids 100 mg/kg
141(i),(ii) Chlorophylls and chlorophyllins, copper complexes
500 mg/kg
952(i),(ii),(iv) Cyclamates 250 mg/kg
17 &
161
472e Diacetyltartaric and fatty acid esters of glycerol
10000 mg/kg
637 Ethyl maltol 200 mg/kg
143 Fast green FCF 100 mg/kg
2
163(ii) Grape skin extract
200 mg/kg
181
214, 218 Hydroxy-benzoates, para-
120 mg/kg
27
132
Indigotine (Indigo carmine)
150 mg/kg
172(i)-(iii) Iron oxides 100 mg/kg
243 Lauric arginate ethyl ester
200 mg/kg
170
636 Maltol 200 mg/kg
961 Neotame 100 mg/kg
161
234 Nisin 12.5 mg/kg
233 &
362
338; Phosphates 1500 33
73
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
339(i)-(iii); 340(i)-(iii); 341(i)-(iii); 342(i)-(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542
mg/kg
475 Polyglycerol esters of fatty acids
5000 mg/kg
354 &
XS243
476 Polyglycerol esters of interesterified ricinoleic acid
5000 mg/kg
XS243
432-436 Polysorbates 3000 mg/kg
124 Ponceau 4R (Cochineal red A)
150 mg/kg
161
310 Propyl gallate 90 mg/kg 2 & 15
405 Propylene glycol alginate
6000 mg/kg
477 Propylene glycol esters of fatty acids
5000 mg/kg
101(i),(ii),(iii) Riboflavins 300 mg/kg
954(i)-(iv) Saccharins 100 mg/kg
161
200-203 Sorbates 1000 mg/kg
42
491-495 Sorbitan esters of fatty acids
5000 mg/kg
XS243
481(i), 482(i) Stearoyl lactylates
5000 mg/kg
355
960 Steviol glycosides 330 mg/kg
26
955 Sucralose (Trichlorogalacto-sucrose)
400 mg/kg
161
474 Sucroglycerides 5000 mg/kg
348 &
XS243
473 Sucrose esters of fatty acids
5000 mg/kg
348 &
XS243
473a Sucrose oligoesters, Type I and Type II
5000 mg/kg
348 &
XS243
110 Sunset yellow FCF
300 mg/kg
161
334, 335(ii), 337
Tartrates 2000 mg/kg
45,
XS243
307a, b, c Tocopherols 500 mg/kg
XS243
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
74
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
2.4 Fat-based desserts excluding dairy-based dessert products of food category 1.7
INS Additive Maximum Level
Notes
950 Acesulfame potassium
350 mg/kg 161 & 188
129 Allura red AC 300 mg/kg 161
304-305 Ascorbyl esters 80 mg/kg 10
951 Aspartame 1000 mg/kg
161 & 191
962 Aspartame - acesulfame salt
350 mg/kg 113 & 161
210-213 Benzoates 1000 mg/kg
13
133 Brilliant blue FCF 150 mg/kg
320 Butylated hydroxyanisole
200 mg/kg 15 & 130
321 Butylated hydroxytoluene
200 mg/kg 15 & 130
161g Canthaxanthin 15 mg/kg
150c Caramel III – ammonia caramel
20000 mg/kg
150d Caramel IV - sulfite ammonia caramel
20000 mg/kg
120 Carmines 150 mg/kg
160a(ii) Carotenes, beta-, vegetable
1000 mg/kg
160a(i), a(iii), e,f
Carotenoids 150 mg/kg
141(i), (ii)
Chlorophylls and chlorophyllins, copper complexes
500 mg/kg
952(i), (ii), (iv)
Cyclamates 250 mg/kg 17 & 161
472e Diacetyltartaric and fatty acid esters of glycerol
5000 mg/kg
143 Fast green FCF 100 mg/kg
163(ii) Grape skin extract 200 mg/kg 181
132 Indigotine (Indigo carmine)
150 mg/kg
172(I)-(Iii)
Iron oxides 350 mg/kg
961 Neotame 100 mg/kg 161
338; 339 (i)-(iii); 340(i) -(iii); 341 (i)-(iii); 342(i), (ii); 343 (i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451 (i), (ii); 452(i)-(v); 542
Phosphates 1500 mg/kg
33
475 Polyglycerol esters of fatty acids
2000 mg/kg
75
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
476 Polyglycerol esters of interesterified ricinoleic acid
2000 mg/kg
432-436 Polysorbates 3000 mg/kg
102
124 Ponceau 4R (Cochineal red A)
50 mg/kg
310 Propyl fallate 200 mg/kg 15 & 130
477 Propylene glycol esters of fatty acids
40000 mg/kg
101(i), (ii), (iii)
Riboflavins 300 mg/kg
945(i)-(iv)
Saccharins 100 mg/kg 161
262(ii) Sodium diacetate 1000 mg/kg
200-203 Sorbates 1000 mg/kg
42
491-495 Sorbitan esters of fatty acids
10000 mg/kg
481(i), 482(i)
Stearoyl lactylates 5000 mg/kg
960 Steviol glycosides 330 mg/kg 26
955 Sucralose (Trichlorogalacto-sucrose)
400 mg/kg 161
474 Sucroglycerides 5000 mg/kg
348
473 Sucrose esters of fatty acids
5000
mg/kg
348
473a Sucrose oligoesters, Type I and Type II
5000
mg/kg
348
110 Sunset yellow FCF 50 mg/kg
334, 335(ii), 337
Tartrates 100 mg/kg 45
319 Tertiary butylhydroquinone
200 mg/kg 15 & 130
307a, b, c
Tocopherols 200 mg/kg
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
118 Sugar (i) 11.0 Sweeteners, including honey (ii) 11.1 Refined and raw sugars (iii) 11.1.1 White sugar, dextrose anhydrous, dextrose
monohydrate, fructose (iv) 11.1.2 Powdered sugar, powdered dextrose (v) 11.1.3 Soft white sugar, soft brown sugar, glucose
syrup, dried glucose syrup, raw cane sugar (vi) 11.1.4 Lactose (vii) 11.1.5 Plantation or mill white sugar
(i) CODEX STAN 212-1999: Standard for Sugar
CODEX STAN 212-1999: Standard for Sugar
Sulphur Dioxide:
Sugar Maximum permitted level (mg/kg)
White sugar 15
Powdered sugar 15
Dextrose anhydrous 15
Dextrose monohydrate 15
Powdered dextrose 15
Fructose 15
76
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
11.1.1 White sugar, dextrose anhydrous, dextrose monohydrate, fructose
INS Additive Maximum Level
Notes
220-225, 539
Sulfites 15 mg/kg 44
11.1.2 Powdered sugar, powdered dextrose
INS Additive Max. Level Notes
552 Calcium silicate 15000 mg/kg
56
504(i) Magnesium carbonate
15000 mg/kg
56
553(i) Magnesium silicate, synthetic
15000 mg/kg
56
338; 339(i)-(iii); 340(i)- (iii); 341(i)-(iii); 342(i)- (ii); 343(i)-(iii); 450(i)- (iii),(v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542
Phosphates 6600 mg/kg
33 & 56
551 Silicon dioxide, amorphous
15000 mg/kg
56
220-225, 539
Sulfites 15 mg/kg 44
11.1.3 Soft white sugar, soft brown sugar, glucose syrup, dried glucose syrup, raw cane sugar
INS Additive Maximum Level
Notes
220-225, 539
Sulfites 20 mg/kg 44 & 111
11.1.5 Plantation or mill white sugar
INS Additive Maximum Level
Notes
220-225, 539
Sulfites 70 mg/kg 44
Soft white sugar 20
Soft brown sugar 20
Glucose syurup 20
Dried glucose syrup 20
Dried glucose syrup used to manufacture sugar confectionery
150
Glucose syrup used to manufacture sugar confectionery
400
Lactose None
Plantation or mill white sugar 70
Raw cane sugar 20
Anticaking agents: The following anticaking agents are permitted for use in powdered sugar and powdered dextrose to a maximum level of 1.5% m/m singly or in combination, provided that starch is not present. Calcium phosphate, tribasic Magnesium carbonate Silicon dioxide, amorphous (dehydrated silica gel) Calcium silicate Magnesium trisilicate Sodium aluminosilicate Calcium aluminosilicate Powdered sugar and powdered dextrose may have up to 5% starch added if no anticaking agent is used.
119 Soft brown sugar
Refer Regulation 118 Refer Regulation 118
120 Coloured sugar or rainbow sugar
(i) 11.0 Sweeteners, including honey (ii) 11.4 Other sugars and syurps (e.g xylose, maple syrup ,
sugar toppings)
-
77
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
11.4 Other sugars and syurps (e.g xylose, maple syrup, sugar toppings)
INS Additive Max. Level
Notes
950 Acesulfame potassium
1000 mg/kg
159 & 188
472a Acetic and fatty acid esters of glycerol
GMP 258
1422 Acetylated distarch adipate
GMP 258
1414 Acetylated distarch phosphate
GMP 258
1401 Acid-treated starch GMP 258
406 Agar GMP 258
400 Alginic acid GMP 258
956 Alitame 200 mg/kg
159
1402 Alkaline-treated starch
GMP 258
129 Allura red AC 300 mg/kg
161
403 Ammonium alginate GMP 258
304,305 Ascorbyl esters 200 mg/kg
10
951 Aspartame 3000 mg/kg
159 & 191
210-213 Benzoates 1000 mg/kg
13
1403 Bleached starch GMP 258
263 Calcium acetate GMP 258
404 Calcium alginate GMP 258
161g Canthaxanthin 15 mg/kg
150c Caramel III – ammonia caramel
50000 mg/kg
100
410 Carob bean gum GMP 258
160a(ii) Carotenes, beta-, vegetable
50 mg/kg
160a(i), a(iii),e,f
Carotenoids 50 mg/kg 217
407 Carrageenan GMP 258
141(i),(ii) Chlorophylls and chlorophyllins, copper complexes
64 mg/kg 62
472c Citric and fatty acid esters of glycerol
GMP 258
952(i), (ii), (iv)
Cyclamates 500 mg/kg
17 & 159
1412 Distarch phosphate GMP 258
418 Gellan gum GMP 258
422 Glycerol GMP 258
412 Guar gum GMP 258
414 Gum arabic (Acacia gum)
GMP 258
214,218 Hydroxybenzoates, para-
100 mg/kg
27
78
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
463 Hydroxypropyl cellulose
GMP 258
1442 Hydroxypropyl distarch phosphate
GMP 258
464 Hydroxypropyl methylcellulose
GMP 258
1440 Hydroxypropyl starch
GMP 258
132 Indigotine (Indigo carmine)
300 mg/kg
161
416 Karaya gum GMP 258
425 Konjac flour GMP 258
472b Lactic and fatty acid esters of glycerol
GMP 258
322(i) Lecithin GMP 258
504(i) Magnesium carbonate
GMP 258
511 Magnesium chloride GMP 258
528 Magnesium hydroxide
GMP 258
504(ii) Magnesium hydroxide carbonate
GMP 258
421 Mannitol GMP 258
461 Methylcellulose GMP 258
465 Methyl ethyl cellulose
GMP 258
460(i) Microcrystalline cellulose (cellulose gel)
GMP 258
471 Mono- and diglycerides of fatty acids
GMP 258
1410 Monostarch phosphate
GMP 258
961 Neotame 70 mg/kg 159
942 Nitrous oxide GMP
1404 Oxidized starch GMP 258
440 Pectins GMP 258
1413 Phosphated distarch phosphate
GMP 258
338; 339(i)-(iii);340(i)-(iii); 341(i)-(iii); 342(i), (ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix) ;451(i), (ii); 452(i)-(v);542
Phosphates 1320 mg/kg
33
1200 Polydextroses GMP 258
124 Ponceau 4R (Cochineal red A)
300 mg/kg
159
402 Potassium alginate GMP 258
332(i) Potassium GMP 258
79
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
dihydrogen citrate
460(ii) Powdered cellulose GMP 258
407a Processed eucheuma seaweed (PES)
GMP 258
477 Propylene glycol esters of fatty acids
5000 mg/kg
1204 Pullulan GMP 258
101(i),(ii),(iii)
Riboflavins 300 mg/kg
954(i)-(iv) Saccharins 300 mg/kg
159
470(i) Salts of myristic, palmitic and stearic acids with ammonia, calcium, potassium and sodium
GMP 71 & 258
470(ii) Salts of oleic acid with calcium, potassium and sodium
GMP 258
401 Sodium alginate GMP 258
466 Sodium carboxymethyl cellulose (Cellulose gum)
GMP 258
331(i) Sodium dihydrogen citrate
GMP 258
200-203 Sorbates 1000 mg/kg
42
1405 Starches, enzyme- treated
GMP 258
955 Sucralose (Trichlorogalacto-sucrose)
1500 mg/kg
159 & 161
220-225, 539
Sulfites 40 mg/kg 44
413 Tragacanth gum GMP 258
332(ii) Tripotassium citrate GMP 258
331(iii) Trisodium citrate GMP 258
415 Xanthan gum GMP 258
121 Dextrose anhydrous
Refer Regulation 118 Refer Regulation 118
122 Dextrose
monohydrates
Refer Regulation 118 Refer Regulation 118
123 Refiner’s syrup
Refer Regulation 120 -
124 Glucose (i) 11.0 Sweeteners, including honey (ii) 11.1 Refined and raw sugars
-
125 Glucose syrup
Refer Regulation 118 Refer Regulation 118
126 Gula Melaka Refer Regulation 120 -
127 Gula kabung Refer Regulation 120 -
128 Fructose Refer Regulation 118 Refer Regulation 118
129 High fructose glucose syrup
(i) 11.0 Sweeteners, including honey (ii) 11.3 Sugar solutions and syrup, also (partially) inverted,
-
80
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
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)
11.3 Sugar solutions and syrup, also (partially) inverted, including treacle and molasses, excluding products of food
category 11.1.3
INS Additive Maximum Level
Notes
101(i),(ii),(iii) Riboflavins 300 mg/kg
220-225, 539 Sulfites 70 mg/kg 44
130 Honey (i) 11.0 Sweeteners, including honey (ii) 11.5 Honey
CODEX STAN 12-1987: Standard for Honey - No Food Additive Provision
131 Icing sugar Refer Regulation 118
Refer Regulation 118
132 Molasses Refer Regulation 129 -
132A - -
133 Non nutritive sweetening substance
- -
134 Aspartame - -
134A Beverage whitener
(i) 1.0 Dairy products and analogues, excluding products of food category 02.0
(ii) 1.3 Condensed milk and analogues (plain) (iii) 1.3.2 Beverage whiteners
1.3 Condensed milk and analogues (plain)
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
1.3.2 Beverage whiteners
INS Additive Maximum Level
Notes
950 Acesulfame potassium
2000 mg/kg
161 & 188
304, 305 Ascorbyl esters 80 mg/kg 10
951 Aspartame 6000 mg/kg
161 & 191
320 Butylated hydroxyanisole
100 mg/kg 15 & 195
321 Butylated hydroxytoluene
100 mg/kg 15 & 195
150c Caramel III - ammonia caramel
1000 mg/kg
150d Caramel IV - sulfite ammonia caramel
1000 mg/kg
160a(ii) Carotenes, beta-, vegetable
1000 mg/kg
160a(i), a(iii),e,f
Carotenoids
100 mg/kg
472e Diacetyltartaric and fatty acid esters of glycerol
5000 mg/kg
961 Neotame 65 mg/kg 161
338; 339(i)-(iii); 340 (i)-(iii); 341
Phosphates 13000 mg/kg
33
(i) CODEX STAN 250-2006: Standard for a Blend of Evaporated Skimmed Milk and Vegetable Fat
(ii) CODEX STAN 252-2006: Standard for a Blend of Sweetened Condensed Skimmed Milk and Vegetable Fat
(iii) Table 3 of GSFA
CODEX STAN 250-2006: Standard for a Blend of Evaporated Skimmed Milk and
Vegetable Fat
INS Additive Maximum Level
Emulsifiers
322 Lecithins Limited by GMP
Stabilizers
331(i) Sodium dihydrogen citrate
Limited by GMP
331(iii) Trisodium citrate Limited by GMP
332(i) Potassium dihydrogen citrate
Limited by GMP
332(ii) Tripotassium citrate Limited by GMP
333 Calcium Citrates Limited by GMP
508 Potassium chloride Limited by GMP
509 Calcium chloride Limited by GMP
Acidity Regulators
170(i) Calcium carbonate Limited by GMP
339(i) Sodium dihydrogen phosphate
4400 mg/kg, singly or in combination as phosphorous
339(ii) Disodium hydrogen phosphate
339 (iii) Trisodium phosphate
340(i) Potassium dihydrogen phosphate
340(ii) Dipotassium hydrogen phosphate
340 (iii) Tripotassium
81
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
(i)-(iii); 342(i),(ii); 343(i)-(iii);450 (i)-iii),(v)-(vii), (ix); 451 (i),(ii); 452(i)-(v); 542
475 Polyglycerol esters of fatty acids
5000 mg/kg
352, XS250 & XS252
432-436 Polysorbates 4000 mg/kg
405 Propylene glycol alginate
5000 mg/kg
XS250 & XS252
477 Propylene glycol esters of fatty acids
1000 mg/kg
101(i),(ii), (iii)
Riboflavins 300 mg/kg
554 Sodium aluminosilicate
570 mg/kg 6 & 260
200-203 Sorbates 200 mg/kg 42
491-495 Sorbitan esters of fatty acids
4000 mg/kg
XS250 &
XS252
481(i), 482(i)
Stearoyl lactylates 3000 mg/kg
XS250 &
XS252
955 Sucralose (Trichlorogalacto-sucrose)
580 mg/kg 161
474 Sucroglycerides 20000 mg/kg
348, XS250 & XS252
473 Sucrose esters of fatty acids
20000 mg/kg
348, XS250 & XS252
473a Sucrose oligoesters, Type I and Type II
20000 mg/kg
348, XS250 & XS252
319 Tertiary butylhydroquinone
100 mg/kg 15 & 195
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
phosphate 4400 mg/kg, singly or in combination as phosphorous
341(i) Calcium dihydrogen phosphate
341(ii) Dicalcium hydrogen phosphate
341 (iii) Tricalcium phosphate
450(i) Disodium diphosphate
450(ii) Trisodium diphosphate
450 (iii) Tetrasodium diphosphate
450 (v) Tetrapotassium diphosphate
450 (vi) Dicalcium diphosphate
450 (vii) Calcium dihydrogen diphosphate
451(i) Pentasodium triphosphate
451(ii) Pentapotassium triphosphate
452(i) Sodium polyphosphate
452(ii) Potassium polyphosphate
452 (iii) Sodium calcium polyphosphate
452 (iv) Calcium polyphosphate
452 (v) Ammonium polyphosphate
500(i) Sodium carbonate Limited by GMP
500(ii) Sodium hydrogen carbonate
Limited by GMP
500 (iii) Sodium sesquicarbonate
Limited by GMP
501(i) Potassium carbonate Limited by GMP
501(ii) Potassium hydrogen carbonate
Limited by GMP
Thickeners
407 Carrageenan Limited by GMP
407a Processed eucheme seaweed (PES)
Limited by GMP
CODEX STAN 252-2006: Standard for a Blend of Sweetened Condensed Skimmed
Milk and Vegetable Fat
INS Additive Maximum Level
Emulsifiers
322 Lecithins Limited by GMP
Stabilizers
331(i) Sodium dihydrogen citrate
Limited by GMP
331 (iii) Trisodium citrate Limited by GMP
332(i) Potassium dihydrogen citrate
Limited by GMP
332 (ii) Tripotassium citrate Limited by GMP
82
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
333 Calcium citrates Limited by GMP
508 Potassium chloride Limited by GMP
509 Calcium chloride Limited by GMP
Acidity Regulators
170(i) Calcium carbonate Limited by GMP
339(i) Sodium dihydrogen phosphate
4400 mg/kg, singly or in combination as phosphorous
339(ii) Disodium hydrogen phosphate
339(iii) Trisodium phosphate
340(i) Potassium dihydrogen phosphate
340(ii) Dipotassium hydrogen phosphate
340(iii) Tripotassium phosphate
341(i) Calcium dihydrogen phosphate
341(ii) Calcium hydrogen phosphate
341(iii) Tricalcium phosphate
450(i) Disodium diphosphate
450(ii) Trisodium diphosphate
450(iii) Tetrasodium diphosphate
450(v) Tetrapotassium diphosphate
450(vi) Dicalcium diphosphate
450(vii) Calcium dihydrogen diphosphate
451(i) Pentasodium triphosphate
451(ii) Pentapotassium triphosphate
452(i) Sodium polyphosphate
452(ii) Potassium polyphosphate
452(iii) Sodium calcium polyphosphate
452(iv) Calcium polyphosphate
452(v) Ammonium polyphosphate
500(i) Sodium carbonate Limited by GMP
500(ii) Sodium hydrogen carbonate
Limited by GMP
500(iii) Sodium sesquicarbonate
Limited by GMP
501(i) Potassium carbonate Limited by GMP
501(ii) Potassium hydrogen carbonate
Limited by GMP
Thickeners
407 Carrageenan Limited by GMP
407a Processed eucheme Limited by GMP
83
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
seaweed (PES)
134B Sweetened creamer
(i) 1.0 Dairy products and analogues, excluding products of food category 02.0
(ii) 1.3 Condensed milk and analogues (plain) (iii) 1.3.1 Condensed milk (plain) (iv) 1.3.2 Beverage whiteners
1.3 Condensed milk and analogues (plain)
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
1.3.1 Condensed milk (plain)
INS Additive Maximum Level
Notes
338; 339(i)-(iii); 340(i)-(iii); 341(i)-(iii); 342(i)-(ii); 343(i)-(iii); 450 (i)-(iii); (v)-(vii); (ix); 451(i),(ii); 452(i)-(v); 542
Phosphates 880 mg/kg 33
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
1.3.2 Beverage whiteners
INS Additive Maximum Level
Notes
950 Acesulfame potassium
2000 mg/kg
161 & 188
304, 305 Ascorbyl esters 80 mg/kg 10
951 Aspartame 6000 mg/kg
161 & 191
320 Butylated hydroxyanisole
100 mg/kg 15 & 195
321 Butylated hydroxytoluene
100 mg/kg 15 & 195
150c Caramel III - ammonia caramel
1000 mg/kg
150d Caramel IV - sulfite ammonia caramel
1000 mg/kg
160a(ii) Carotenes, beta-, vegetable
1000 mg/kg
160a(i), a(iii),e,f
Carotenoids
100 mg/kg
472e Diacetyltartaric and fatty acid esters of glycerol
5000 mg/kg
961 Neotame 65 mg/kg 161
338; 339(i)-(iii); 340 (i)-(iii); 341 (i)-(iii); 342(i),(ii); 343(i)-
Phosphates 13000 mg/kg
33
(i) CODEX STAN 252-2006: Standard for a Blend of Sweetened Condensed Skimmed Milk and Vegetable Fat
(ii) Table 3 of GSFA
CODEX STAN 252-2006: Standard for a Blend of Sweetened Condensed Skimmed
Milk and Vegetable Fat
INS Additive Maximum Level
Emulsifiers
322 Lecithins Limited by GMP
Stabilizers
331(i) Sodium dihydrogen citrate
Limited by GMP
331(iii) Trisodium citrate Limited by GMP
332(i) Potassium dihydrogen citrate
Limited by GMP
332(ii) Tripotassium citrate Limited by GMP
333 Calcium Citrates Limited by GMP
508 Potassium chloride Limited by GMP
509 Calcium chloride Limited by GMP
Acidity Regulators
170(i) Calcium carbonate Limited by GMP
339(i) Sodium dihydrogen phosphate
4400 mg/kg, singly or in combination as phosphorous
339(ii) Disodium hydrogen phosphate
339(iii) Trisodium phosphate
340(i) Potassium dihydrogen phosphate
340(ii) Dipotassium hydrogen phosphate
340(iii) Tripotassium phosphate
341(i) Calcium dihydrogen phosphate
341(ii) Calcium hydrogen phosphate
341(iii) Tricalcium phosphate
450(i) Disodium diphosphate
450(ii) Trisodium diphosphate
450(iii) Tetrasodium diphosphate
450(v) Tetrapotassium diphosphate
450(vi) Dicalcium diphosphate
450(vii) Calcium dihydrogen diphosphate
451(i) Pentasodium triphosphate
451(ii) Pentapotassium triphosphate
452(i) Sodium polyphosphate
452(ii) Potassium polyphosphate
452(iii) Sodium calcium polyphosphate
84
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
(iii);450 (i)-iii),(v)-(vii), (ix); 451 (i),(ii); 452(i)-(v); 542
475 Polyglycerol esters of fatty acids
5000 mg/kg
352, XS250 & XS252
432-436 Polysorbates 4000 mg/kg
405 Propylene glycol alginate
5000 mg/kg
XS250 & XS252
477 Propylene glycol esters of fatty acids
1000 mg/kg
101(i), (ii), (iii)
Riboflavins 300 mg/kg
554 Sodium aluminosilicate
570 mg/kg 6 & 260
200-203 Sorbates 200 mg/kg 42
491-495 Sorbitan esters of fatty acids
4000 mg/kg
XS250 &
XS252
481(i), 482(i)
Stearoyl lactylates 3000 mg/kg
XS250 &
XS252
955 Sucralose (Trichlorogalacto-sucrose)
580 mg/kg 161
474 Sucroglycerides 20000 mg/kg
348, XS250 & XS252
473 Sucrose esters of fatty acids
20000 mg/kg
348, XS250 & XS252
473a Sucrose oligoesters, Type I and Type II
20000 mg/kg
348, XS250 & XS252
319 Tertiary butylhydroquinone
100 mg/kg 15 & 195
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
452(iv) Calcium polyphosphate
452(v) Ammonium polyphosphate
500(i) Sodium carbonate Limited by GMP
500(ii) Sodium hydrogen carbonate
Limited by GMP
500(iii) Sodium sesquicarbonate Limited by GMP
501(i) Potassium carbonate Limited by GMP
501(ii) Potassium hydrogen carbonate
Limited by GMP
Thickeners
407 Carrageenan Limited by GMP
407a Processed eucheme seaweed (PES)
Limited by GMP
134C Non dairy creamer
Refer Regulation 134A -
135 Flour confection
(i) 7.0 Bakery wares (ii) 7.1 Bread and ordinary bakery wares and mixes (iii) 7.1.2 Crackers,excluding sweet crackers (iv) 7.1.3 Other ordinary bakery products (e.g bagels, pita,
english muffins) (v) 7.1.5 Steamed breads and buns (vi) 7.2 Fine bakery wares (sweet, salty,savoury) and mixes
7.0 Bakery wares
INS Additive Maximum Level
Notes
304, 305
Ascorbyl esters 1000 mg/kg 10 & 15
210-213
Benzoates 1000 mg/kg 13
-
85
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
320 Butylated hydroxyanisole
200 mg/kg 15 & 180
321 Butylated hydroxytoluene
200 mg/kg 15 & 180
903 Carnauba wax GMP 3
143 Fast green FCF 100 mg/kg 161
905d Mineral oil, high viscosity
3000 mg/kg 125
477 Propylene glycol esters of fatty acids
15000 mg/kg
11 & 72
200-203
Sorbates 1000 mg/kg 42
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
7.1 Bread and ordinary bakery wares
INS Additive Maximum Level
Notes
950 Acesulfame potassium 1000 mg/kg
161 & 188
951 Aspartame 4000 mg/kg
161 & 191
133 Brilliant blue FCF 100 mg/kg 161
472e Diacetyltartaric and fatty acid esters of glycerol
6000 mg/kg
961 Neotame 70 mg/kg 161
430, 431
Polyoxyethylene stearates
3000 mg/kg
1520 Propylene glycol 1500 mg/kg
955 Sucralose (Trichlorogalacto-sucrose)
650 mg/kg 161
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
7.1.2 Crackers, excluding sweet crackers
INS Additive Max. Level Notes
129 Allura red AC 300 mg/kg 161
523 Aluminium ammonium sulfate
100 mg/kg 6 & 246
150c Caramel III – ammonia caramel
50000 mg/kg
161
150d Caramel IV - sulfite ammonia caramel
50000 mg/kg
161
120 Carmines 200 mg/kg 178
160a(ii) Carotenes, beta-, egetable
1000 mg/kg
160a(i), a(iii),e,f
Carotenoids 1000 mg/kg
163(ii) Grape skin extract 200 mg/kg 181
338; 339(i)-(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii),
Phosphates 9300 mg/kg 33 & 229
86
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
(ix); 451(i), (ii); 452(i)-(v); 542
475 Polyglycerol esters of fatty acids
6000 mg/kg
432-436 Polysorbates 5000 mg/kg 11
541(i),(ii) Sodium aluminium phosphates
100 mg/kg 6 & 246
491-495 Sorbitan esters of fatty acids
10000 mg/kg
11
481(i), 482(i)
Stearoyl lactylates 3000 mg/kg
319 Tertiary butylhydroquinone
200 mg/kg 15 & 195
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
7.1.3 Other ordinary bakery products (e.g bagels, pita, english muffins)
INS Additive Max. Level Notes
129 Allura red AC 300 mg/kg 161
523 Aluminium ammonium sulfate
100 mg/kg 6, 244 & 246
150c Caramel III – ammonia caramel
50000 mg/kg
161
150d Caramel IV - sulfite ammonia caramel
50000 mg/kg
161
160a(i), a(iii),e,f
Carotenoids 100 mg/kg
338; 339(i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542
Phosphates 9300 mg/kg 33 & 229
475 Polyglycerol esters of fatty acids
6000 mg/kg
432-436 Polysorbates 3000 mg/kg 11
310 Propyl gallate 100 mg/kg 15 & 130
541(i),(ii) Sodium aluminium phosphates
100 mg/kg 6, 224 & 246
491-495 Sorbitan esters of fatty acid
10000
mg/kg
11
481(i), 482(i)
Stearoyl lactylates 5000 mg/kg
319 Tertiary butylhydroquinone
200 mg/kg 15 & 130
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
87
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
7.1.5 Steamed breads and buns
INS Additive Max. Level
Notes
523 Aluminium ammonium sulfate
40mg/kg 6, 246 & 248
150c Caramel III – ammonia caramel
50000 mg/kg
161
160a(i), a(iii),e,f
Carotenoids 100 mg/kg
216
338; 339 (i) -(iii);340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542
Phosphates 9300 mg/kg
33 & 229
475 Polyglycerol esters of fatty acids
10000 mg/kg
432-436 Polysorbates 3000 mg/kg
11
541(i),(ii) Sodium aluminium phosphates
40 mg/kg 6, 246 & 248
491-495 Sorbitan esters of fatty acids
10000 mg/kg
11
481(i), 482(i) Stearoyl lactylates 3000 mg/kg
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
7.2 Fine bakery wares (sweet, salty, savoury) and mixes
INS Additive Max. Level
Notes
950 Acesulfame potassium
1000 mg/kg
165 & 188
129 Allura red AC 300 mg/kg
161
951 Aspartame 1700 mg/kg
165 & 191
962 Aspartame - acesulfame salt
1000 mg/kg
77 & 113
901 Beeswax GMP 3
133 Brilliant blue FCF 200 mg/kg
161
902 Candelilla wax GMP 3
150c Caramel III - ammonia caramel
50000 mg/kg
161
150d Caramel IV - sulfite ammonia caramel
1200 mg/kg
120 Carmines 200 mg/kg
160a(ii) Carotenes, beta-, vegetable
1000 mg/kg
160a(i), a(iii),e,f
Carotenoids 100 mg/kg
141(i),(ii) Chlorophylls and 75 mg/kg
88
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
chlorophyllins, copper complexes
952(i), (ii), (iv)
Cyclamates 1600 mg/kg
17 & 165
472e Diacetyltartaric and fatty acid esters of glycerol
20000 mg/kg
214,218 Hydroxybenzoates, para-
300 mg/kg
27
132 Indigotine (Indigo carmine)
200 mg/kg
161
172(i)-(iii) Iron oxides 100 mg/kg
961 Neotame 80 mg/kg 161 & 165
234 Nisin 6.25 mg/kg
233
338; 339 (i) -(iii);340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v);542
Phosphates 9300 mg/kg
33 & 229
430, 431 Polyoxyethylene stearates
3000 mg/kg
432-436 Polysorbates 3000 mg/kg
124 Ponceau 4R (Cochineal red A)
50 mg/kg
1520 Propylene glycol 1500 mg/kg
101(i),(ii), (iii)
Riboflavins 300 mg/kg
954(i)-(iv) Saccharins 170 mg/kg
165
904 Shellac, bleached GMP 3
491-495 Sorbitan esters of fatty acids
10000 mg/kg
481(i), 482(i)
Stearoyl lactylates 5000 mg/kg
955 Sucralose (Trichlorogalacto-sucrose)
700 mg/kg
161 & 165
474 Sucroglycerides 10000 mg/kg
348
473 Sucrose esters of fatty acids
10000 mg/kg
348
473a Sucrose oligoesters, Type I and Type II
10000 mg/kg
348
220-225, 539
Sulfites 50 mg/kg 44
110 Sunset yellow FCF 50 mg/kg
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
89
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
136 Sugar confection
(i) 5.0 Confectionery (ii) 5.2 Confectionery including hard and soft candy,
nougats etc. other than food categories 5.1, 5.3, 5.4 (iii) 5.2.1 Hard candy (iv) 5.2.2 Soft candy (v) 5.3 Chewing gum (vi) 5.4 Decorations (e.g for fine bakery wares), toppings
(non fruit) and sweet sauces (vii) 11.0 Sweeteners, including honey (viii) 11.4 Other sugars and syurps (e.g xylose, maple syrup,
sugar toppings)
5.0 Confectionery
INS Additive Max. Level Notes
304, 305
Ascorbyl esters 500 mg/kg 10, 15, 375, XS86,
XS105 & XS141
905e Mineral oil, medium viscosity
2000 mg/kg 3, XS86, XS87,
XS105 & XS141
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
5.2 Confectionery including hard and soft candy, nougats etc. other than food categories 05.1, 05.3, 05.4
INS Additive Max. Level
Notes
956 Alitame 300 mg/kg
161
129 Allura Red AC 300 mg/kg
901 Beeswax GMP 3
210-213
Benzoates 1500 mg/kg
13
133 Brilliant blue FCF 300 mg/kg
320 Butylated hydroxyanisole
200 mg/kg
15 & 130
321 Butylated hydroxytoluene
200 mg/kg
15 & 130
902 Candelilla wax GMP 3
150c Caramel III – ammonia caramel
50000 mg/kg
150d Caramel IV – sulfite ammonia caramel
50000 mg/kg
120 Carmines 300 mg/kg
903 Carnauba wax 5000 mg/kg
3
160a(ii) Carotenes, beta-, vegetable
500 mg/kg
160a(i), a(iii),e,f
Carotenoids 100 mg/kg
1503 Castor oil 500 mg/kg
952(i), (ii), (iv)
Cyclamates 500 mg/kg
17, 156 & 161
472e Diacetyltartaric and fatty acid esters of
10000 mg/kg
-
90
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
glycerol
143 Fast green FCF 100 mg/kg
214, 218
Hydroxybenzoates, para-
1000 mg/kg
27
132 Indigotine (Indigo carmine)
300 mg/kg
172(i)-(iii)
Iron oxides 200 mg/kg
905c(i) Microcrystalline wax GMP 3
905d Mineral oil, high viscosity
2000 mg/kg
3
961 Neotame 330 mg/kg
158 & 161
338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v);542
Phosphates 2200 mg/kg
33
900a Polydimethylsiloxane 10 mg/kg
475 Polyglycerol esters of fatty acid
2000 mg/kg
367 & XS309R
476 Polyglycerol esters of interesterified ricinoleic acid
3000 mg/kg
XS309R
432-436
Polysorbates 1000 mg/kg
124 Ponceau 4R (Cochineal red A)
300 mg/kg
161
310 Propyl gallate 200 mg/kg
15 & 130
405 Propylene glycol alginate
5000 mg/kg
477 Propylene glycol esters of fatty acids
5000 mg/kg
101(i), (ii), (iii)
Riboflavins 1000 mg/kg
954(i)-(iv)
Saccharins 500 mg/kg
161 & 163
904 Shellac, bleached GMP 3
262(ii) Sodium diacetate 1000 mg/kg
XS309R
200-203
Sorbates 1500 mg/kg
42
481(i), 482(i)
Stearoyl lactylates 5000 mg/kg
XS309R
960 Steviol glycosides 700 mg/kg
26 & 199
955 Sucralose (Trichlorogalacto-sucrose)
1800 mg/kg
161 & 164
474 Sucroglycerides 5000 mg/kg
348
91
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
473 Sucrose esters of fatty acids
5000
mg/kg
348
473a Sucrose oligoesters, Type I and Type II
5000
mg/kg
348
110 Sunset yellow FCF 300 mg/kg
161
334, 335(ii), 337
Tartrates 2000 mg/kg
45 & XS309R
319 Tertiary butylhydroquinone
200 mg/kg
15 & 130
307a, b, c
Tocopherols 500 mg/kg
15 & XS309R
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
5.2.1 Hard candy
INS Additive Maximum Level
Notes
950 Acesulfame potassium
500 mg/kg 156, 161 & 188
951 Aspartame 3000 mg/kg
161 & 148
141(i), (ii)
Chlorophylls and chlorophyllins, copper complexes
700 mg/kg
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
5.2.2 Soft candy
INS Additive Maximum Level
Notes
950 Acesulfame potassium
1000 mg/kg
157, 161 & 188
951 Aspartame 3000 mg/kg
161 & 148
141(i), (ii)
Chlorophylls and chlorophyllins, copper complexes
100 mg/kg
163(ii) Grape skin extract 1700 mg/kg
181
907 Hydrogenated poly-1-decenes
2000 mg/kg
XS309R
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
5.3 Chewing gum
INS Additive Maximum Level
Notes
950 Acesulfame potassium
5000 mg/kg
161 & 188
956 Alitame 300 mg/kg 161
129 Allura red AC 300 mg/kg
951 Aspartame 10000 mg/kg
161 & 191
901 Beeswax GMP
210-213 Benzoates 1500 mg/kg
13
133 Brilliant blue FCF 300 mg/kg
320 Butylated 400 mg/kg 130
92
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
hydroxyanisole
321 Butylated hydroxytoluene
400 mg/kg 130
902 Candelilla wax GMP
150c Caramel III – ammonia caramel
20000 mg/kg
150d Caramel IV – sulfite ammonia caramel
20000 mg/kg
120 Carmines 500 mg/kg 178
903 Carnauba wax 1200 mg/kg
3
160a(ii) Carotenes, beta-, vegetable
500 mg/kg
160a(i), a(iii), e,f
Carotenoids 100 mg/kg
1503 Castor oil 2100 mg/kg
141(i),(ii) Chlorophylls and chlorophyllins, copper complexes
700 mg/kg
952(i), (ii), (iv)
Cyclamates 3000 mg/kg
17 & 161
459 Cyclodextrin, beta-
20000 mg/kg
472e Diacetyltartaric and fatty acid esters of glycerol
50000 mg/kg
127 Erythrosine 50 mg/kg
143 Fast green FCF 300 mg/kg
163(ii) Grape skin extract
500 mg/kg 181
314 Guaiac resin 1500 mg/kg
214,218 Hydroxybenzoates, para
1500 mg/kg
27
132 Indigotine (Indigo carmine)
300 mg/kg
172(i)-(iii) Iron oxides 10000 mg/kg
161
243 Lauric arginate ethyl ester
225 mg/kg
905c(i) Microcrystalline wax
20000 mg/kg
3
905d Mineral oil, high viscosity
20000 mg/kg
961 Neotame 1000 mg/kg
161
338; 339(i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v);
Phosphates 44000 mg/kg
33
93
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
542
900a Polydimethyl-siloxane
100 mg/kg
1521 Polyethylene glycol
20000 mg/kg
475 Polyglycerol esters of fatty acids
5000 mg/kg
432-436 Polysorbates 5000 mg/kg
1201 Polyvinyl-pyrrolidone
10000 mg/kg
124 Ponceau 4R (Cochineal red A)
300 mg/kg
310 Propyl gallate 1000 mg/kg
130
405 Propylene glycol alginate
5000 mg/kg
477 Propylene glycol esters of fatty acids
20000 mg/kg
101(i),(ii), (iii)
Riboflavins 1000 mg/kg
954(i)-(iv) Saccharins 2500 mg/kg
161
904 Shellac, bleached GMP 3
554 Sodium aluminosilicate
100 mg/kg 6 & 174
200-203 Sorbates 1500 mg/kg
42
491-495 Sorbitan esters of fatty acids
5000 mg/kg
481(i), 482(i)
Stearoyl lacytate 2000 mg/kg
484 Stearyl citrate 15000 mg/kg
960 Steviol glycosides 3500 mg/kg
26
955 Sucralose (Trichlorogalacto-sucrose)
5000 mg/kg
161
474 Sucroglycerides 12000 mg/kg
348
473 Sucrose esters of fatty acids
12000 mg/kg
348
473a Sucrose oligoesters, Type I and Type II
12000 mg/kg
348
110 Sunset yellow FCF
300 mg/kg
334, 335(ii), 337
Tartrates 30000 mg/kg
45
319 Tertiary butylhydroquinone
400 mg/kg
130
307a,b,c Tocopherols 1500 mg/kg
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
94
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
5.4 Decorations (e.g for fine bakery wares), toppings (non fruit) and sweet sauces
INS Additive Maximum Level
Notes
950 Acesulfame potassium
500 mg/kg 161 & 188
956 Alitame 300 mg/kg 161
129 Allura red AC 300 mg/kg
951 Aspartame 1000 mg/kg
161 & 191
901 Beeswax GMP
210-213 Benzoates 1500 mg/kg
13
133 Brilliant blue FCF 500 mg/kg
320 Butylated hydroxyanisole
200 mg/kg 15 & 130
321 Butylated hydroxytoluene
200 mg/kg 15 & 130
902 Candelilla wax GMP
150c Caramel III – ammonia caramel
50000 mg/kg
150d Caramel IV – sulfite ammonia caramel
50000 mg/kg
120 Carmines 500 mg/kg
903 Carnauba wax 4000 mg/kg
160a(i) Carotenes, beta-, vegetable
20000 mg/kg
160a(i), a(iii), e,f
Carotenoids 100 mg/kg
141(i), (ii)
Chlorophylls and chlorophyllins, copper complexes
100 mg/kg
952(i), (ii), (iv)
Cyclamates 500 mg/kg 17 & 161
472e Diacetyltartaric and fatty acid esters of glycerol
10000 mg/kg
127 Erythrosine 100 mg/kg
143 Fast green FCF 100 mg/kg
163(ii) Grape skin extract 500 mg/kg 181
214,218 Hydroxybenzoates, para
300 mg/kg 27
132 Indigotine (Indigo carmine)
300 mg/kg
172(i)-(iii)
Iron oxides 100 mg/kg
905d Mineral oil, high viscosity
2000 mg/kg
3
961 Neotame 100 mg/kg 161
338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii),
Phosphates 1500 mg/kg
33
95
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
(v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542
475 Polyglycerol esters of fatty acids
2000 mg/kg
368
476 Polyglycerol esters of interesterified ricinoleic acid
5000 mg/kg
432-436 Polysorbates 3000 mg/kg
124 Ponceau 4R (Cochineal red A)
50 mg/kg
310 Propyl gallate 200 mg/kg
15 & 130
405 Propylene glycol alginate
5000 mg/kg
477 Propylene glycol esters of fatty acids
40000 mg/kg
101(i), (ii), (iii)
Riboflavins 1000 mg/kg
954(i)-(iv)
Saccharins 500 mg/kg
161
904 Shellac, bleached GMP
200-203 Sorbates 1000 mg/kg
42
491-495 Sorbitan esters of fatty acids
10000 mg/kg
481(i), 482(i)
Stearoyl lactylates 2000 mg/kg
955 Sucralose (Trichlorogalacto-sucrose)
1000 mg/kg
161
474 Sucroglycerides 5000 mg/kg
348
473 Sucrose esters of fatty acids
5000 mg/kg
348
473a Sucrose oligoesters, Type I and Type II
5000 mg/kg
348
110 Sunset yellow FCF 300 mg/kg
334, 335(ii), 337
Tartrates 8000 mg/kg
45
319 Tertiary butylhydroquinone
200 mg/kg 15 & 130
307a,b, c
Tocopherols 500 mg/kg 15
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
11.4 Other sugars and syurps (e.g xylose, maple syrup, sugar toppings)
INS Additive Max. Level Notes
950 Acesulfame potassium
1000 mg/kg 159 & 188
472a Acetic and fatty acid esters of glycerol
GMP 258
96
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
1422 Acetylated distarch adipate
GMP 258
1414 Acetylated distarch phosphate
GMP 258
1401 Acid-treated starch GMP 258
406 Agar GMP 258
400 Alginic acid GMP 258
956 Alitame 200 mg/kg 159
1402 Alkaline-treated starch
GMP 258
129 Allura red AC 300 mg/kg 161
403 Ammonium alginate GMP 258
304,305 Ascorbyl esters 200 mg/kg 10
951 Aspartame 3000 mg/kg 159 & 191
210-213 Benzoates 1000 mg/kg 13
1403 Bleached starch GMP 258
263 Calcium acetate GMP 258
404 Calcium alginate GMP 258
161g Canthaxanthin 15 mg/kg
150c Caramel III – ammonia caramel
50000 mg/kg
100
410 Carob bean gum GMP 258
160a(ii) Carotenes, beta-, vegetable
50 mg/kg
160a(i), a(iii),e,f
Carotenoids 50 mg/kg 217
407 Carrageenan GMP 258
141(i),(ii) Chlorophylls and chlorophyllins, copper complexes
64 mg/kg 62
472c Citric and fatty acid esters of glycerol
GMP 258
952(i), (ii), (iv)
Cyclamates 500 mg/kg 17 & 159
1412 Distarch phosphate GMP 258
418 Gellan gum GMP 258
422 Glycerol GMP 258
412 Guar gum GMP 258
414 Gum arabic (Acacia gum)
GMP 258
214,218 Hydroxybenzoates, para-
100 mg/kg 27
463 Hydroxypropyl cellulose
GMP 258
1442 Hydroxypropyl distarch phosphate
GMP 258
464 Hydroxypropyl methylcellulose
GMP 258
1440 Hydroxypropyl starch
GMP 258
132 Indigotine (Indigo carmine)
300 mg/kg 161
416 Karaya gum GMP 258
425 Konjac flour GMP 258
97
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
472b Lactic and fatty acid esters of glycerol
GMP 258
322(i) Lecithin GMP 258
504(i) Magnesium carbonate
GMP 258
511 Magnesium chloride GMP 258
528 Magnesium hydroxide
GMP 258
504(ii) Magnesium hydroxide carbonate
GMP 258
421 Mannitol GMP 258
461 Methylcellulose GMP 258
465 Methyl ethylcellulose GMP 258
460(i) Microcrystalline cellulose (cellulose gel)
GMP 258
471 Mono- and diglycerides of fatty acids
GMP 258
1410 Monostarch phosphate
GMP 258
961 Neotame 70 mg/kg 159
942 Nitrous oxide GMP
1404 Oxidized starch GMP 258
440 Pectins GMP 258
1413 Phosphated distarch phosphate
GMP 258
338; 339(i)-(iii);340(i)-(iii); 341(i)-(iii); 342(i), (ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix) ;451(i), (ii); 452(i)-(v);542
Phosphates 1320 mg/kg 33
1200 Polydextroses GMP 258
124 Ponceau 4R (Cochineal red A)
300 mg/kg 159
402 Potassium alginate GMP 258
332(i) Potassium dihydrogen citrate
GMP 258
460(ii) Powdered cellulose GMP 258
407a Processed eucheuma seaweed (PES)
GMP 258
477 Propylene glycol esters of fatty acids
5000mg/kg
1204 Pullulan GMP 258
101(i),(ii),(iii)
Riboflavins 300 mg/kg
954(i)-(iv) Saccharins 300 mg/kg 159
470(i) Salts of myristic, palmitic and stearic
GMP 71 & 258
98
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
acids with ammonia, calcium, potassium and sodium
470(ii) Salts of oleic acid with calcium, potassium and sodium
GMP 258
401 Sodium alginate GMP 258
466 Sodium carboxymethyl cellulose (Cellulose gum)
GMP 258
331(i) Sodium dihydrogen citrate
GMP 258
200-203 Sorbates 1000 mg/kg 42
1405 Starches, enzyme- treated
GMP 258
955 Sucralose (Trichlorogalacto-sucrose)
1500 mg/kg 159 & 161
220-225, 539
Sulfites 40 mg/kg 44
413 Tragacanth gum GMP 258
332(ii) Tripotassium citrate GMP 258
331(iii) Trisodium citrate GMP 258
415 Xanthan gum GMP 258
137 Frozen confection
(i) 1.0 Dairy products and analogues, excluding products of food category 02.0
(ii) 1.7 Dairy based desserts (e.g. pudding, fruit or flavoured yoghurt)
(iii) 2.0 Fats and oils, and fat emulsions (iv) 2.4 Fat-based desserts
1.7 Dairy-based desserts (e.g. pudding, fruit or flavoured youghurt)
INS Additive Max. Level
Notes
950 Acesulfame potassium
350 mg/kg
161 & 188
956 Alitame 100 mg/kg
161
129 Allura red AC 300 mg/kg
161
442 Ammonium salts of phosphatidic acid
5000 mg/kg
231
304-305 Ascorbyl esters 500 mg/kg
2 & 10
951 Aspartame 1000 mg/kg
161 & 191
962 Aspartame-acesulfame salt
350 mg/kg
113 & 161
210-213 Benzoates 300 mg/kg
13
133 Brilliant blue FCF 150 mg/kg
161g Canthaxanthin 15 mg/kg 170
150c Caramel III - ammonia caramel
2000 mg/kg
150d Caramel IV - sulfite 2000
-
99
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
ammonia caramel mg/kg
120 Carmines 150 mg/kg
160 a(ii) Carotenes, beta-, vegetable
1000 mg/kg
160a (i), a(iii), e,f
Carotenoids 100 mg/kg
141(i), (ii)
Chlorophylls and chlorophyllins, copper complexes
500 mg/kg
952(i), (ii), (iv)
Cyclamates 250 mg/kg
17 & 161
472e Diacetyltartaric and fatty acid esters of glycerol
10000 mg/kg
637 Ethyl maltol 200 mg/kg
143 Fast green FCF 100 mg/kg
2
163(ii) Grape skin extract 200 mg/kg
181
214, 218 Hydroxybenzoates, para
120 mg/kg
27
132 Indigotine (Indigo carmine)
150 mg/kg
172(i)-(iii)
Iron oxides 100 mg/kg
243 Lauric arginate ethyl ester
200 mg/kg
170
636 Maltol 200 mg/kg
961 Neotame 100 mg/kg
161
234 Nisin 12.5 mg/kg
233 & 362
338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii),(ix); 451(i),(ii); 452(i)-(v); 542
Phosphates 1500 mg/kg
33
475 Polyglycerol esters of fatty acids
5000 mg/kg
354 & XS243
476 Polyglycerol esters of interesterified ricinoleic acid
5000 mg/kg
XS243
432-436 Polysorbates 3000 mg/kg
124 Ponceau 4R (Cochineal red A)
150 mg/kg
161
310 Propyl gallate 90 mg/kg 2 & 15
405 Propylene glycol alginate
6000 mg/kg
477 Propylene glycol 5000
100
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
esters of fatty acids mg/kg
101(i),(ii), (iii)
Riboflavins 300 mg/kg
945(i)-(iv) Saccharins 100 mg/kg
161
200-203 Sorbates 1000 mg/kg
42
491-495 Sorbitan esters of fatty acids
5000 mg/kg
XS243
481(i), 482(i)
Stearoyl lactylates 5000 mg/kg
355
960 Steviol glycosides 330 mg/kg
26
955 Sucralose (Trichlorogalacto-sucrose)
400 mg/kg
161
474 Sucroglycerides 5000 mg/kg
348& XS243
473 Sucrose esters of fatty acids
5000 mg/kg
348& XS243
473A Sucrose oligoesters, Type I and Type II
5000 mg/kg
348& XS243
110 Sunset yellow FCF 300 mg/kg
161
334, 335(ii), 337
Tartrates 2000 mg/kg
45, XS243
307a, b, c
Tocopherols 500 mg/kg
XS243
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
2.4 Fat-based desserts excluding dairy-based dessert products of food category 1.7
INS Additive Maximum Level
Notes
950 Acesulfame potassium
350 mg/kg 161 & 188
129 Allura red AC 300 mg/kg 161
304, 305 Ascorbyl esters 80 mg/kg 10
951 Aspartame 1000 mg/kg 161 & 191
962 Aspartame - acesulfame salt
350 mg/kg 113 & 161
210-213 Benzoates 1000 mg/kg 13
133 Brilliant blue FCF 150 mg/kg
320 Butylated hydroxyanisole
200 mg/kg 15 & 130
321 Butylated hydroxytoluene
200 mg/kg 15 & 130
161g Canthaxanthin 15 mg/kg
150c Caramel III - ammonia caramel
20000 mg/kg
150d Caramel IV - sulfite ammonia caramel
20000 mg/kg
120 Carmines 150 mg/kg
160a(ii) Carotenes, beta-, vegetable
1000 mg/kg
160a(i), Carotenoids 150
101
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
a(iii),e,f mg/kg
141(i), (ii)
Chlorophylls and chlorophyllins, copper complexes
500 mg/kg
952(i), (ii), (iv)
Cyclamate 250 mg/kg 17 & 161
472e Diacetyltartaric and fatty acid esters of glycerol
5000 mg/kg
143 Fast green FCF 100 mg/kg
163(ii) Grape skin extract 200 mg/kg 181
132 Indigotine (Indigo carmine)
150 mg/kg
172(i)-(iii) Iron oxides 350 mg/kg
961 Neotame 100 mg/kg 161
338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)(vii),(ix); 451(i),(ii); 452(i)-(v);542
Phosphates 1500 mg/kg 33
475 Polyglycerol esters of fatty acids
2000 mg/kg
476 Polyglycerol esters of interesterified ricinoleic acid
2000 mg/kg
432-436 Polysorbates 3000 mg/kg 102
124 Ponceau 4R (Cochineal red A)
50 mg/kg
310 Propyl gallate 200 mg/kg 15 & 130
477 Propylene glycol esters of fatty acids
40000 mg/kg
101(i), (ii), (iii)
Riboflavins 300 mg/kg
954(i)-(iv)
Saccharins 100 mg/kg 161
262(ii) Sodium diacetate 1000 mg/kg
200-203 Sorbates 1000 mg/kg 42
491-495 Sorbitan esters of fatty acids
10000 mg/kg
481(i), 482(i)
Stearoyl lactylates 5000 mg/kg
960 Steviol glycosides 330 mg/kg 26
955 Sucralose (Trichlorogalacto-sucrose)
400 mg/kg 161
474 Sucroglycerides 5000 mg/kg 348
473 Sucrose esters of fatty acids
5000 mg/kg 348
473a Sucrose oligoesters, Type I and Type II
5000 mg/kg 348
110 Sunset yellow FCF 50 mg/kg
102
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
334, 335(ii), 337
Tartrates 100 mg/kg 45
319 Tertiary butylhydroquinone
200 mg/kg 15 & 130
307a, b, c
Tocopherols 200 mg/kg
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
138 Ice confection (i) 3.0 Edible ices, including sherbet and sorbet
3.0 Edible ices,including sherbet and sorbet
INS Additive Maximum Level
Notes
950 Acesulfame potassium
800 mg/kg 161 & 188
956 Alitame 100 mg/kg 161
129 Allura red AC 150 mg/kg
304,305 Ascorbyl esters 200 mg/kg 10 & 15
951 Aspartame 1000 mg/kg 161 & 191
133 Brilliant blue FCF 150 mg/kg
320 Butylated hydroxyanisole
200 mg/kg 15 & 195
321 Butylated hydroxytoluene
100 mg/kg 15 & 195
150c Caramel III – ammonia caramel
1000 mg/kg
150d Caramel IV – sulphite ammonia caramel
1000 mg/kg
120 Carmines 150 mg/kg
160a(ii) Carotenes, beta-, vegetable
1000 mg/kg
160a(i), a(iii),e,f
Carotenoids 200 mg/kg
141(i),(ii) Chlorophylls and chlorophyllins, copper complexes
500 mg/kg
952(i), (ii), (iv)
Cyclamates 250 mg/kg 17 &161
472e Diacetyltartaric and fatty acid esters of glycerol
1000 mg/kg
637 Ethyl maltol 200 mg/kg
143 Fast green FCF 100 mg/kg
163(ii) Grape skin extract 100 mg/kg 181
132 Indigotine (Indigo carmine)
150 mg/kg
172(i)-(iii) Iron oxides 300 mg/kg
636 Maltol 200 mg/kg
961 Neotame 100 mg/kg 161
338; 339(i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii);
Phosphates 7500 mg/kg 33
-
103
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
343(i)-(iii); 450(i)-(iii), (v)-(vii),(ix); 451(i),(ii); 452(i)(v); 542
475 Polyglycerol esters of fatty acids
5000 mg/kg
476 Polyglycerol esters of interesterified ricinoleic acid
5000 mg/kg
432-436 Polysorbates 1000 mg/kg
124 Ponceau 4R (Cochineal red A)
50 mg/kg
405 Propylene glycol alginate
10000 mg/kg
477 Propylene glycol esters of fatty acids
5000 mg/kg
101(i),(ii), (iii)
Riboflavins 500 mg/kg
954(i)-(iv)
Saccharins 100 mg/kg 161
491 - 495 Sorbitan esters of fatty acids
1000 mg/kg
481(i), 482(i)
Stearoyl lactylates 5000 mg/kg 15
960 Steviol glycosides 270 mg/kg 26
955 Sucralose (trichlorogalacto-sucrose)
320 mg/kg 161
474 Sucroglycerides 5000 mg/kg 348
473 Sucrose esters of fatty acids
5000 mg/kg 348
473a Sucrose oligoesters, Type I and Type II
5000 mg/kg 348
110 Sunset yellow FCF 50 mg/kg
334, 335(ii), 337
Tartrates 4000 mg/kg 45
319 Tertiary butylhydroquinone
200 mg/kg 15 & 195
307 a, b, c
Tocopherols 500 mg/kg 15
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
139 Table confection
(i) 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
(ii) 4.1 Fruit (iii) 4.1.2 Processed fruit (iv) 4.1.2.9 Fruit based desserts including fruit flavoured
water based desserts (v) 6.0 Cereals and cereal products derived from cereal
grains, roots and tubers, pulses, legumes and pith or soft core of palm tree, excluding bakery wares of food category 7.0
(vi) 6.5 Cereal and starch based desserts (e.g. rice pudding, tapioca pudding)
(vii) 10.0 Eggs and egg products (viii) 10.4 Egg based desserts (e.g.custard)
-
104
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
4.1.2 Processed fruit
INS Additive Maximum Level
903 Carnauba wax 400 mg/kg
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.1.2.9 Fruit based desserts including fruit flavoured water based desserts
INS Additive Maximum Level
Notes
950 Acesulfame potassium
350 mg/kg 161 & 188
129 Allura red AC 300 mg/kg 161
304, 305 Ascorbyl esters 500 mg/kg 2 & 10
951 Aspartame 1000 mg/kg
161 & 191
962 Aspartame - acesulfame salt
350 mg/kg 113 & 161
210-213 Benzoates 1000 mg/kg
13
133 Brilliant blue FCF 150 mg/kg
161g Canthaxanthin 15 mg/kg
150c Caramel III – ammonia caramel
200 mg/kg
150d Caramel IV – sulfite ammonia caramel
7500 mg/kg
120 Carmines 150 mg/kg
160a(i) Carotenes, beta-, Vegetable
1000 mg/kg
160a(i), a(iii),e,f
Carotenoids 150 mg/kg
141(i),(ii) Chlorophylls and chlorophyllins, copper complexes
150 mg/kg
952(i), (ii), (iv)
Cyclamates 250 mg/kg
17 & 161
472e Diacetyltartaric and fatty acid esters of glycerol
2500 mg/kg
143 Fast green FCF 100 mg/kg 161
163(ii) Grape skin extract 500 mg/kg 161 & 181
214, 218 Hydroxybenzoates, para-
800 mg/kg 27
132 Indigotine (indigo carmine)
150 mg/kg 161
172(i)-(iii) Iron oxides 200 mg/kg
961 Neotame 100 mg/kg 161
338; 339(i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v);
Phosphates 1500 mg/kg
33
105
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
542
900a Polydimethyl-siloxane
110 mg/kg
475 Polyglycerol esters of fatty acids
5000 mg/kg
476 Polyglycerol esters of interesterified ricinoleic acid
2000 mg/kg
432-436 Polysorbates 3000 mg/kg
124 Ponceau 4R (Cochineal red A)
50 mg/kg 161
310 Propyl gallate 90 mg/kg 2 & 15
405 Propylene glycol alginate
6000 mg/kg
477 Propylene glycol esters of fatty acids
40000 mg/kg
101(i),(ii), (iii)
Riboflavins 300 mg/kg
954(i)-(iv) Saccharins 100 mg/kg 161
200-203 Sorbates 1000 mg/kg
42
491-495 Sorbitan esters of fatty acids
5000
mg/kg
481(i), 482(i)
Stearoyl lactylates 5000
mg/kg
960 Steviol glycosides 350 mg/kg 26
955 Sucralose (Trichlorogalacto-sucrose)
400 mg/kg 161
474 Sucroglycerides 5000 mg/kg
348
473 Sucrose esters of fatty acids
5000 mg/kg
348
473a Sucrose oligoesters, Type I and Type II
5000 mg/kg
348
220-225,539
Sulfites 100 mg/kg 44
110 Sunset yellow FCF 50 mg/kg 161
334, 335(ii), 337
Tartrates 1000 mg/kg
45
307a, b, c
Tocopherols 500 mg/kg 15
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
6.5 Cereal and starch based desserts (e.g. rice pudding, tapioca pudding)
INS Additive Max. Level
Notes
950 Acesulfame potassium
350 mg/kg
161 & 188
129 Allura red AC 300 mg/kg
304,305 Ascorbyl esters 500 mg/kg
2 & 10
951 Aspartame 1000 mg/kg
161 & 191
106
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
210-213 Benzoates 1000 mg/kg
13
133 Brilliant blue FCF 150 mg/kg
161g Canthaxanthin 15 mg/kg
150c Caramel III – ammonia caramel
50000 mg/kg
150d Caramel IV – sulphite ammonia caramel
2500 mg/kg
120 Carmines 150 mg/kg
160a(ii) Carotenes, beta-, vegetable
1000 mg/kg
160a(i), a(iii),e,f
Carotenoids 150 mg/kg
141(i),(ii) Chlorophylls and chlorophyllins, copper complexes
75 mg/kg
952(i), (ii), (iv)
Cyclamates 250 mg/kg
17 & 161
472e Diacetyltartaric and fatty acid esters of glycerol
5000 mg/kg
385,386 Ethylene diamine tetra acetates
315 mg/kg
21
143 Fast green FCF 100 mg/kg
161
163(ii) Grape skin extract 200 mg/kg
181
132 Indigotine (indigo carmine)
150 mg/kg
172(i)-(iii) Iron oxides 75 mg/kg
243 Lauric arginate ethyl ester
200 mg/kg
961 Neotame 33 mg/kg
161
234 Nisin 3mg/kg
338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii),(ix); 451(i),(ii); 452(i)-(v);542
Phosphates 7000 mg/kg
33
475 Polyglycerol esters of fatty acids
9000 mg/kg
476 Polyglycerol esters of interesterified ricinoleic acid
5000 mg/kg
432-436 Polysorbates 3000 mg/kg
124 Ponceau 4R (Cochineal red A)
50 mg/kg
310 Propyl gallate 90 2 & 15
107
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
mg/kg
477 Propylene glycol esters of fatty acids
40000 mg/kg
101(i),(ii), (iii)
Riboflavins 300 mg/kg
954(i)-(iv) Saccharins 100 mg/kg
161
200-203 Sorbates 1000 mg/kg
42
491-495 Sorbitan esters of fatty acids
5000 mg/kg
481(i), 482(i)
Stearoyl lactylates 6000 mg/kg
960 Steviol glycosides 165 mg/kg
26
955 Sucralose (Trichlorogalacto-sucrose)
400 mg/kg
161
474 Sucroglycerides 5000 mg/kg
348
473 Sucrose esters of fatty acids
5000 mg/kg
348
473a Sucrose oligoesters, Type I and Type II
5000 mg/kg
348
110 Sunset yellow FCF 50 mg/kg
334, 335(ii), 337
Tartrates 2860 mg/kg
45
307a, b, c Tocopherols 500 mg/kg
15
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
10.4 Egg based desserts (e.g.custard)
INS Additive Max. Level
Notes
950 Acesulfame potassium
350 mg/kg
161 & 188
129 Allura red AC 300 mg/kg
161
304,305 Ascorbyl esters 500 mg/kg
2 & 10
951 Aspartame 1000 mg/kg
161 & 191
210-213 Benzoates 1000 mg/kg
13
133 Brilliant blue FCF 150 mg/kg
161g Canthaxanthin 15 mg/kg
150c Caramel III – ammonia caramel
20000 mg/kg
150d Caramel IV – sulfite ammonia caramel
20000 mg/kg
120 Carmines 150 mg/kg
160a(ii) Carotenes, beta-, vegetable
150 mg/kg
160a(i), Carotenoids 150
108
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
a(iii), e,f mg/kg
141(i),(ii) Chlorophylls and chlorophyllins, copper complexes
300 mg/kg
2
952(i), (ii), (iv)
Cyclamates 250 mg/kg
17 & 161
472e Diacetyltartaric and fatty acid esters of glycerol
5000 mg/kg
143 Fast green FCF 100 mg/kg
163(ii) Grape skin extract 200 mg/kg
181
132 Indigotine (Indigo carmine)
300 mg/kg
161
172(i)-(iii) Iron oxides 150 mg/kg
243 Lauric arginate ethyl ester
200 mg/kg
961 Neotame 100 mg/kg
161
338; 339(i)-(iii); 340(i)-(iii); 341(i)-(iii); 342(i), (ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i), (ii); 452(i)-(v); 542
Phosphates 1400 mg/kg
33
432-436 Polysorbates 3000 mg/kg
124 Ponceau 4R (Cochineal red A)
50 mg/kg
310 Propyl gallate 90 mg/kg
2 & 15
477 Propylene glycol esters of fatty acids
40000 mg/kg
101(i),(ii), (iii)
Riboflavins 300 mg/kg
954(i)-(iv)
Saccharins 100 mg/kg
144
200-203 Sorbates 1000 mg/kg
42
960 Steviol glycosides 330 mg/kg
26
955 Sucralose (Trichlorogalacto-sucrose)
400 mg/kg
161
474 Sucroglycerides 5000 mg/kg
110 Sunset yellow FCF 50 mg/kg
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
141 Meat or fresh meat
(i) 8.0 Meat and meat products, including poultry and game (ii) 8.1 Fresh meat,poultry and game (iii) 8.1.1 Fresh meat,poultry and game, whole pieces and
-
109
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
cuts
8.0 Meat and meat products, including poultry and game
INS Additive Max. Level Notes
133 Brilliant blue FCF
100 mg/kg 4, 16, XS88, XS89,
XS96, XS97 & XS98
150c Caramel III - ammonia caramel
GMP 3, 4, 16, XS88, XS89,
XS96, XS97 & XS98
150d Caramel IV - sulfite ammonia caramel
GMP 3, 4, 16, XS88, XS89,
XS96, XS97 & XS98
8.1 Fresh meat, poultry and game
INS Additive Maximum Level
Notes
627 Disodium 5'-guanylate
GMP 16
631 Disodium 5'-inosinate
GMP 16
143 Fast green FCF 100 mg/kg 3,4 & 16
624 Monoammonium L-glutamate
GMP 16
621 Monosodium L-glutamate
GMP 16
110 Sunset yellow FCF 300 mg/kg 4 & 16
8.1.1 Fresh meat, poultry and game, whole pieces and cuts
INS Additive Max. Level
Notes
472a Acetic and fatty acid esters of glycerol
GMP 16 & 326
1414 Acetylated distarch phosphate
GMP 16 & 326
406 Agar GMP 16 & 326
1101(iii) Bromelain GMP 16 & 326
170(i) Calcium carbonate GMP 4, 16 & 326
509 Calcium chloride GMP 16 & 326
120 Carmines 500 mg/kg
4 & 16
407 Carrageenan GMP 16 & 326
472c Citric and fatty acid esters of glycerol
GMP 16 & 326
418 Gellan gum GMP 16 & 326
422 Glycerol GMP 16 & 326
110
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
414 Gum arabic (Acacia gum)
GMP 16 & 326
463 Hydroxypropyl cellulose
GMP 16 & 326
464 Hydroxypropyl methylcellulose
GMP 16 & 326
1440 Hydroxypropyl starch
GMP 16 & 326
416 Karaya gum GMP 16 & 326
425 Konjac flour GMP 16 & 326
472b Lactic and fatty acid esters of glycerol
GMP 16 & 326
322(i) Lecithin GMP 16 & 326
511 Magnesium chloride GMP 16 & 326
421 Mannitol GMP 16 & 326
461 Methylcellulose GMP 16 & 326
465 Methyl ethyl cellulose
GMP 16 & 326
460(i) Microcrystalline cellulose (cellulose gel)
GMP 16 & 326
471 Mono- and diglycerides of fatty acids
GMP 16 & 326
1404 Oxidized starch GMP 16 & 326
440 Pectins GMP 16 & 326
508 Potassium chloride GMP 16 & 326
332(i) Potassium dihydrogen citrate
GMP 16 & 326
460(ii) Powdered cellulose GMP 16 & 326
407a Processed eucheuma seaweed (PES)
GMP 16 & 326
470(i) Salts of myristic, palmitic and stearic acids with ammonia, calcium, potassium and sodium
GMP 16, 71 & 326
470(ii) salts of oleic acid with calcium, potassium and sodium
GMP 16 & 326
401 Sodium alginate GMP 16 & 326
466 Sodium carboxymethyl cellulose (cellulose gum)
GMP 16 & 326
331(i) Sodium dihydrogen GMP 16 &
111
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
citrate 326
417 Tara gum GMP 16 & 326
413 Tragacanth gum GMP 16 & 326
332(ii) Tripotassium citrate GMP 16 & 326
331(iii) Trisodium citrate GMP 16 & 326
415 Xanthan gum GMP 16 & 326
142 Chilled meat - -
143 Frozen meat (i) 8.0 Meat and meat products,including poultry and game (ii) 8.2 Processed meat, poultry, and game products in
whole pieces or cuts (iii) 8.2.3 Frozen processed meat, poultry and game
products in whole pieces or cuts
8.0 Meat and meat products, including poultry and game
INS Additive Max. Level Notes
133 Brilliant blue FCF
100 mg/kg 4, 16, XS88, XS89,
XS96, XS97 & XS98
150c Caramel III - ammonia caramel
GMP 3, 4, 16, XS88, XS89,
XS96, XS97 & XS98
150d Caramel IV - sulfite ammonia caramel
GMP 3, 4, 16, XS88, XS89,
XS96, XS97 & XS98
8.2 Processed meat, poultry, and game products in whole pieces or cuts
INS Additive Max. Level
Notes
320 Butylated hydroxyanisole
200 mg/kg
15, 130, XS96 & XS97
321 Butylated hydroxytoluene
100 mg/kg
15, 130, 167,
XS96 & XS97
120 Carmines 500 mg/kg
16, XS96 & XS97
160a(ii) Carotenes, beta-, vegetable
5000 mg/kg
16, XS96 & XS97
127 Erythrosine 30 mg/kg 4, 16, XS96 & XS97
143 Fast green FCF 100 mg/kg
3, 4, XS96 & XS97
163(ii) Grape skin extract 5000 mg/kg
16, XS96 & XS97
432- Polysorbates 5000 XS96 &
-
112
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
436 mg/kg XS97
310 Propyl gallate 200 mg/kg
15, 130, XS96 & XS97
101(i), (ii), (iii)
Riboflavins 1000 mg/kg
16, XS96 & XS97
262(ii) Sodium diacetate 1000 mg/kg
XS96 & XS97
110 Sunset yellow FCF 300 mg/kg
16, XS96 & XS97
319 Tertiary butylhydro-quinone
100 mg/kg
15, 130, 167,
XS96 & XS97
307a, b, c
Tocopherols 500 mg/kg
XS96 & XS97
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
8.2.3 Frozen processed meat, poultry and game products in whole pieces or cuts
INS Additive Maximum Level
Notes
243 Lauric arginate ethyl ester
200 mg/kg 3 & 374
905d Mineral oil, high viscosity
950 mg/kg 3
338; 339(i)-(iii); 340(i)- (iii); 341(i)-(iii); 342(i)- (ii); 343(i)-(iii); 450(i)-(iii),(v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542
Phosphates 2200 mg/kg
33
200-203 Sorbates 200 mg/kg 3 & 42
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
144 Minced meat or gound
meat
(i) 8.0 Meat and meat products, including poultry and game (ii) 8.1 Fresh meat, poultry and game (iii) 8.1.2 Fresh meat poultry game, comminuted
8.0 Meat and meat products, including poultry and game
INS Additive Max. Level Notes
133 Brilliant blue FCF
100 mg/kg 4, 16, XS88, XS89, XS96,
XS97 & XS98
150c Caramel III - ammonia caramel
GMP 3, 4, 16, XS88, XS89, XS96,
XS97 & XS98
150d Caramel IV - sulfite ammonia caramel
GMP 3, 4, 16, XS88, XS89, XS96,
XS97 & XS98
-
113
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
8.1 Fresh meat, poultry and game
INS Additive Maximum Level
Notes
627 Disodium 5'-guanylate
GMP 16
631 Disodium 5'-inosinate
GMP 16
143 Fast green FCF 100 mg/kg 3, 4 & 16
624 Monoammonium L-glutamate
GMP 16
621 Monosodium L-glutamate
GMP 16
110 Sunset yellow FCF 300 mg/kg 4 & 16
8.1.2 Fresh meat poultry game, comminuted
INS Additive Maximum Level
Notes
472a Acetic and fatty acid esters of glycerol
GMP 281
1414 Acetylated distarch phosphate
GMP 281
406 Agar GMP 281
300 Ascorbic acid, L- GMP 281
302 Calcium ascorbate GMP 281
170(i) Calcium carbonate GMP 4, 16 &
281
327 Calcium lactate GMP 281
120 Carmines 100 mg/kg 4,16 & 117
410 Carob bean gum GMP 281
160a(ii) Carotenes, beta-, vegetable
20 mg/kg 4 & 16
160a(i),a(iii),e,f
Carotenoids 100 mg/kg 4 & 16
407 Carrageenan GMP 281
330 Citric acid GMP 15 & 281
472c Citric and fatty acid esters of glycerol
GMP 281
315 Erythorbic acid (Isoascorbic acid)
GMP 281
418 Gellan gum GMP 281
422 Glycerol GMP
163(ii) Grape skin extract 1000 mg/kg
4, 16 & 94
412 Guar gum GMP 281
414 Gum arabic (acacia gum)
GMP 281
463 Hydroxypropyl cellulose
GMP 281
464 Hydroxypropyl methyl cellulose
GMP 281
1440 Hydroxypropyl starch
GMP 281
384 Isopropyl citrates 200 mg/kg
114
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
416 Karaya gum GMP 281
425 Konjac flour GMP 281
472b Lactic and fatty acid esters of glycerol
GMP 281
322(i) Lecithin GMP 281
511 Magnesium chloride GMP 281
421 Mannitol GMP 281
461 Methyl cellulose GMP 281
465 Methyl ethyl cellulose
GMP 281
460(i) Microcrystalline cellulose (Cellulose gel)
GMP 281
471 Mono- and diglycerides of fatty acids
GMP 281
1404 Oxidized starch GMP 281
440 Pectins GMP 281
332(i) Potassium dihydrogen citrate
GMP 281
460(ii) Powdered cellulose GMP 281
407a Processed eucheuma seaweed (PES)
GMP 281
470(i) Salts of myristic, palmitic and stearic acids with ammonia, calcium, potassium and sodium
GMP 71 & 281
470(ii) Salts of oleic acid with calcium, potassium and sodium
GMP 281
401 Sodium alginate GMP 281
301 Sodium ascorbate GMP 281
466 Sodium carboxymethyl cellulose (Cellulose gum)
GMP 281
331(i) Sodium dihydrogen Citrate
GMP 281
417 Tara gum GMP 281
413 Tragacanth gum GMP 281
333(iii) Tricalcium citrate GMP 281
332(ii) Tripotassium citrate GMP 281
331(iii) Trisodium citrate GMP 281
415 Xanthan gum GMP 281
115
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
145 Meat Product - -
146 Meat paste (i) 8.0 Meat and meat products, including poultry and game (ii) 8.3 Processed comminuted meat, poultry, and game
products (iii) 8.3.2 Heat treated processed comminuted meat,poultry
and game products
8.0 Meat and meat products, including poultry and game
INS Additive Max. Level
Notes
133 Brilliant blue FCF
100 mg/kg
4, 16, XS88, XS89, XS96,
XS97 & XS98
150c Caramel III - ammonia caramel
GMP 3, 4, 16, XS88, XS89, XS96,
XS97 & XS98
150d Caramel IV - sulfite ammonia caramel
GMP 3, 4, 16, XS88, XS89, XS96,
XS97 & XS98
8.3 Processed comminuted meat, poultry, and game products
INS Additive Max. Level
Notes
320 Butylated hydroxyanisole
200 mg/kg
15, 130, XS88,
XS89 & XS98
321 Butylated hydroxytoluene
100 mg/kg
15, 130, 162,
XS88, XS89 &
XS98
127 Erythrosine 30 mg/kg
4, 290 & XS88
163(ii) Grape skin extract
5000 mg/kg
16, XS88, XS89 & XS98
249, 250 Nitrites 80 mg/kg
32, 286 & 287
338; 339(i)-(iii); 340(i)- (iii); 341(i)-(iii); 342(i)- (ii); 343(i)-(iii); 450(i)- (iii),(v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542
Phosphates 2200 mg/kg
33, 302 & XS88
432-436 Polysorbates 5000 mg/kg
XS88, XS89 &
XS98
310 Propyl gallate 200 mg/kg
15, 130, XS88,
XS89 &
-
116
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
XS98
405 Propylene glycol alginate
3000 mg/kg
XS88, XS89 &
XS98
101(i),(ii), (iii)
Riboflavins 1000 mg/kg
16, XS88, XS89 & XS98
262(ii) Sodium diacetate
1000 mg/kg
XS88, XS89 &
XS98
200-203 Sorbates 1500 mg/kg
42, XS88, XS89 & XS98
319 Tertiary Butylhydro-quinone
100 mg/kg
15, 130, 162,
XS88, XS89 &
XS98
307a, b, c Tocopherols 500 mg/kg
XS88, XS89 &
XS98
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
8.3.2 Heat treated processed comminuted meat, poultry and game products
INS Additive Max. Level
Notes
129 Allura red AC 25 mg/kg 161, XS88, XS89
& XS98
120 Carmines 100 mg/kg
XS88, XS89 &
XS98
160a(ii) Carotenes, beta-, vegetable
20 mg/kg XS88, XS89 &
XS98
160a(i), a(ii), e,f
Carotenoids 20 mg/kg 16, XS88, XS89 & XS98
385,386 Ethylene diamine tetra acetates
35 mg/kg 21, XS88, XS89 & XS98
243 Lauric arginate ethyl ester
200 mg/kg
XS88, XS89 &
XS98
234 Nisin 25 mg/kg 233 & 377
954(i)-(iv) Saccharins 500 mg/kg
161, XS88, XS89
& XS98
481(i), 482(i)
Stearoyl lactylates
2000 mg/kg
XS88, XS89 &
XS98
960 Steviol glycosides
100 mg/kg
26, 202, XS88,
XS89 & XS98
474 Sucroglycerides 5000 mg/kg
15, XS88, XS89 & XS98
473 Sucrose esters 5000 15, XS96,
117
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
of fatty acids mg/kg 373 & XS97
110 Sunset yellow FCF
300 mg/kg
16, XS88, XS89 & XS98
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
147 Manufactured meat
(i) 8.0 Meat and meat products, including poultry and game
(ii) 8.1 Fresh meat, poultry and game (iii) 8.1.2 Fresh meat, poultry and game, comminuted (iv) 8.2 Processed meat, poultry and game products in
whole pieces or cuts (v) 8.2.1 Non-heat treated processed meat, poultry and
game products in whole pieces or cuts (vi) 8.2.1.1 Cured (including salted) non-heat treated
processed meat, poultry, and game products in whole pieces or cuts
(vii) 8.2.1.2 Cured (including salted) and dried non-heat treated processed meat, poultry, and game products in whole pieces or cuts
(viii) 8.2.1.3 Fermented non-heat treated processed meat, poultry, and game products in whole pieces or cuts
(ix) 8.2.2 Heat-treated processed meat, poultry, and game products in whole pieces or cuts
(x) 8.2.3 Frozen processed meat, poultry and game products in whole pieces or cuts
(xi) 8.3 Processed comminuted meat, poultry and game products
(xii) 8.3.1 Non-heat treated processed comminuted meat, poultry, and game products
(xiii) 8.3.1.1 Cured (including salted) non-heat treated processed comminuted meat, poultry, and game products
(xiv) 8.3.1.2 Cured (including salted) and dried non-heat treated processed comminuted meat, poultry, and game products
(xv) 8.3.1.3 Fermented non-heat treated processed comminuted meat, poultry, and game products
(xvi) 8.3.2 Heat-treated processed comminuted meat, poultry, and game products
(xvii) 8.3.3 Frozen processed comminuted meat, poultry, and game products
(xviii) 8.4 Edible casing (e.g. sausage casings)
8.0 Meat and meat products, including poultry and game
INS Additive Max. Level Notes
133 Brilliant blue FCF
100 mg/kg 4, 16, XS88, XS89, XS96,
XS97 & XS98
150c Caramel III - ammonia caramel
GMP 3, 4, 16, XS88, XS89, XS96,
XS97 & XS98
150d Caramel IV - sulfite ammonia caramel
GMP 3, 4, 16, XS88, XS89, XS96,
XS97 & XS98
(i) CODEX STAN 98-1981: Standard for Cooked Cured Chopped Meat
(ii) CODEX STAN 96-1981: Standard for Cooked Cured Ham (iii) CODEX STAN 97-1981: Standard for Cooked Cured Pork
Shoulder
CODEX STAN 98-1981: Standard for Cooked Cured Chopped Meat
8.3.2 Heat-treated processed comminuted meat, poultry, and game products
INS Additive Max. Level Notes
129 Allura red AC 25 mg/kg 161, XS88, XS89
& XS98
120 Carmines 100 mg/kg XS88, XS89 & XS98
160a(ii) Carotenes, beta-, vegetable
20 mg/kg XS88, XS89 & XS98
160a(i), a(iii), e, f
Carotenoids 20 mg/kg 16, XS88, XS89 & XS98
385, 386
Ethylene diamine tetra acetates
35 mg/kg 21, XS88, XS89 & XS98
243 Lauric arginate ethyl ester
200 mg/kg XS88, XS89 & XS98
234 Nisin 25 mg/kg 233 & 377
954 (i)-(iv)
Saccharins 500 mg/kg 161, XS88, XS89
& XS98
481(i), 482(i)
Stearoyl lactylates
2000 mg/kg
XS88, XS89 & XS98
960 Steviol glycosides
100 mg/kg 26, 202, XS88,
XS89 & XS98
474 Sucro-glycerides
5000 mg/kg
15, XS88, XS89 & XS98
473 Sucrose esters of fatty acids
5000 mg/kg
15, XS96, 373 &
XS97
110 Sunset yellow FCF
300 mg/kg 16, XS88, XS89 & XS98
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
Use of flavouring substances should be consistent with the Guidelines for the Use of Flavourings (CAC/GL 66-2008).
118
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
8.1 Fresh meat, poultry and game
INS Additive Maximum Level
Notes
627 Disodium 5'-guanylate
GMP 16
631 Disodium 5'-inosinate
GMP 16
143 Fast green FCF 100 mg/kg 3,4 & 16
624 Monoammonium L-glutamate
GMP 16
621 Monosodium L-glutamate
GMP 16
110 Sunset yellow FCF 300 mg/kg 4 & 16
8.1.2 Fresh meat poultry game, comminuted
INS Additive Maximum Level
Notes
472a Acetic and fatty acid esters of glycerol
GMP 281
1414 Acetylated distarch phosphate
GMP 281
406 Agar GMP 281
300 Ascorbic acid, L- GMP 281
302 Calcium ascorbate GMP 281
170(i) Calcium carbonate GMP 4, 16 &
281
327 Calcium lactate GMP 281
120 Carmines 100 mg/kg 4,16 & 117
410 Carob bean gum GMP 281
160a(ii) Carotenes, beta-, vegetable
20 mg/kg 4 & 16
160a(i),a(iii),e,f
Carotenoids 100 mg/kg 4 & 16
407 Carrageenan GMP 281
330 Citric acid GMP 15 & 281
472c Citric and fatty acid esters of glycerol
GMP 281
315 Erythorbic acid (isoascorbic acid)
GMP 281
418 Gellan gum GMP 281
422 Glycerol GMP
163(ii) Grape skin extract 1000 mg/kg
4, 16 & 94
412 Guar gum GMP 281
414 Gum arabic (acacia gum)
GMP 281
463 Hydroxypropyl cellulose
GMP 281
464 Hydroxypropyl methyl cellulose
GMP 281
1440 Hydroxypropyl starch
GMP 281
384 Isopropyl citrates 200 mg/kg
CODEX STAN 96-1981: Standard for Cooked Cured Ham
8.2.2 Heat-treated processed meat, poultry, and game products in whole pieces or cuts
INS Additive Max. Level
Notes
243 Lauric arginate ethyl ester
200 mg/kg
XS96 & XS97
234 Nisin 25 mg/kg
233, 330, XS96 & XS97
249, 250 Nitrites 80 mg/kg
32 & 288
338; 339(i)-(iii); 340(i)-(iii); 341(i)-(iii); 342(i)-(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542
Phosphates 1320 mg/kg
33 & 289
954(i)-(iv) Saccharins 500 mg/kg
161, XS96 & XS97
200-203 Sorbates 200 mg/kg
3, 42, XS96 &
XS97
481(i), 482(i)
Stearoyl Lactylates
2000 mg/kg
373, XS96 & XS97
474 Sucroglycerides 5000
mg/kg
15, XS96 &
XS97
473 Sucrose Esters of Fatty Acids
5000
mg/kg
15, XS96 &
XS97
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
Use of flavouring substances should be consistent with the Guidelines for the Use of Flavourings (CAC/GL 66-2008).
CODEX STAN 97-1981: Standard for Cooked Cured Pork Shoulder
8.2.2 Heat-treated processed meat, poultry, and game products in whole pieces or cuts
INS Additive Max. Level
Notes
243 Lauric arginate ethyl ester
200 mg/kg
XS96 & XS97
234 Nisin 25 mg/kg 233, 330, XS96 & XS97
249, 250 Nitrites 80 mg/kg 32 & 288
338; 339(i)-(iii); 340(i)- (iii); 341(i)-(iii); 342(i)- (ii); 343(i)-
Phosphates 1320 mg/kg
33 & 289
119
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
416 Karaya gum GMP 281
425 Konjac flour GMP 281
472b Lactic and fatty acid esters of glycerol
GMP 281
322(i) Lecithin GMP 281
511 Magnesium chloride GMP 281
421 Mannitol GMP 281
461 Methyl cellulose GMP 281
465 Methyl ethyl cellulose
GMP 281
460(i) Microcrystalline cellulose (Cellulose gel)
GMP 281
471 Mono- and diglycerides of fatty acids
GMP 281
1404 Oxidized starch GMP 281
440 Pectins GMP 281
332(i) Potassium dihydrogen citrate
GMP 281
460(ii) Powdered cellulose GMP 281
407a Processed eucheuma Seaweed (PES)
GMP 281
470(i) Salts of myristic, palmitic and stearic acids with ammonia, calcium, potassium and sodium
GMP 71 & 281
470(ii) Salts of oleic acid with calcium, potassium and sodium
GMP 281
401 Sodium alginate GMP 281
301 Sodium ascorbate GMP 281
466 Sodium carboxymethyl cellulose (Cellulose gum)
GMP 281
331(i) Sodium dihydrogen citrate
GMP 281
417 Tara gum GMP 281
413 Tragacanth gum GMP 281
333(iii) Tricalcium citrate GMP 281
332(ii) Tripotassium citrate GMP 281
331(iii) Trisodium citrate GMP 281
415 Xanthan gum GMP 281
8.2 Processed meat, poultry, and game products in whole pieces or cuts
INS Additive Max. Level
Notes
320 Butylated hydroxyanisole
200 mg/kg
15, 130, XS96 & XS97
321 Butylated 100 15, 130,
(iii); 450(i)- (iii),(v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542
954(i)-(iv) Saccharins 500 mg/kg
161, XS96 & XS97
200-203 Sorbates 200 mg/kg
3, 42, XS96 &
XS97
481(i), 482(i)
Stearoyl lactylates
2000 mg/kg
373, XS96 & XS97
474 Sucroglycerides 5000
mg/kg
15, XS96 &
XS97
473 Sucrose esters of fatty acids
5000
mg/kg
15, XS96 &
XS97
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
Use of flavouring substances should be consistent with the Guidelines for the Use of Flavourings (CAC/GL 66-2008).
120
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
hydroxytoluene mg/kg 167, XS96 & XS97
120 Carmines 500 mg/kg
16, XS96 & XS97
160a(ii) Carotenes, beta-, vegetable
5000 mg/kg
16, XS96 & XS97
127 Erythrosine 30 mg/kg 4, 16, XS96 & XS97
143 Fast green FCF 100 mg/kg
3, 4, XS96 & XS97
163(ii) Grape skin extract 5000 mg/kg
16, XS96 & XS97
432-436
Polysorbates 5000 mg/kg
XS96 & XS97
310 Propyl gallate 200 mg/kg
15, 130, XS96 & XS97
101(i), (ii), (iii)
Riboflavins 1000 mg/kg
16, XS96 & XS97
262(ii) Sodium diacetate 1000 mg/kg
XS96 & XS97
110 Sunset yellow FCF 300 mg/kg
16, XS96 & XS97
319 Tertiary butylhydro-quinone
100 mg/kg
15, 130, 167,
XS96 & XS97
307a, b, c
Tocopherols 500 mg/kg
XS96 & XS97
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
8.2.1 Non-heat treated processed meat, poultry and game products in whole pieces or cuts
INS Additive Maximum Level
Notes
243 Lauric arginate ethyl ester
200 mg/kg
338; 339(i)-(iii); 340(i)- (iii); 341(i)-(iii); 342(i)- (ii); 343(i)-(iii); 450(i)- (iii),(v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542
Phosphates 2200 mg/kg 33
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
8.2.1.1 Cured (including salted) non-heat treated processed meat, poultry, and game products in whole
pieces or cuts
INS Additive Maximum Level
Notes
200-203 Sorbates 200 mg/kg 3 & 42
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
121
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
8.2.1.2 Cured (including salted) and dried non-heat treated processed meat, poultry, and game products in
whole pieces or cuts
INS Additive Maximum Level
Notes
210-213 Benzoates 1000 mg/kg
3 & 13
384 Isopropyl citrates 200 mg/kg
235 Natamycin (Pimaricin)
6 mg/kg
200-203 Sorbates 2000 mg/kg
3 & 42
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
8.2.1.3 Fermented non-heat treated processed meat, poultry, and game products in whole pieces or cuts
INS Additive Maximum Level
Notes
200-203 Sorbates 200 mg/kg 3 & 42
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
8.2.2 Heat-treated processed meat, poultry, and game products in whole pieces or cuts
INS Additive Max. Level Notes
243 Lauric arginate ethyl ester
200 mg/kg XS96 & XS97
234 Nisin 25 mg/kg 233, 330,
XS96 & XS97
249, 250 Nitrites 80 mg/kg 32 & 288
338; 339(i)-(iii); 340(i)- (iii); 341(i)-(iii); 342(i)- (ii); 343(i)-(iii); 450(i)- (iii),(v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542
Phosphates 1320 mg/kg
33 & 289
954(i)-(iv) Saccharins 500 mg/kg 161, XS96 & XS97
200-203 Sorbates 200 mg/kg 3, 42, XS96 & XS97
481(i), 482(i)
Stearoyl lactylates
2000 mg/kg
373, XS96 & XS97
474 Sucroglycerides 5000
mg/kg
15,
XS96 &
XS97
473 Sucrose esters of fatty acids
5000
mg/kg
15,
XS96 &
XS97
122
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
8.2.3 Frozen processed meat, poultry and game products in whole pieces or cuts
INS Additive Maximum Level
Notes
243 Lauric arginate ethyl ester
200 mg/kg 3 & 374
905d Mineral oil, high viscosity
950 mg/kg 3
338; 339 (i)-(iii); 340(i)-(iii); 341(i)-(iii); 342(i)-(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542
Phosphates 2200 mg/kg
33
200-203 Sorbates 200 mg/kg 3 & 42
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
8.3 Processed comminuted meat, poultry, and game products
INS Additive Maximum Level
Notes
320 Butylated hydroxy-anisole
200 mg/kg 15, 130, XS88,
XS89 & XS98
321 Butylated hydroxy-toluene
100 mg/kg 15, 130, 162,
XS88, XS89 & XS98
127 Erythrosine 30 mg/kg 4, 290 & XS88
163(ii) Grape skin extract
5000 mg/kg
16, XS88,
XS89 & XS98
249, 250 Nitrites 80 mg/kg 32, 286 & 287
338; 339 (i)-(iii); 340(i)-(iii); 341(i)-(iii); 342(i)-(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542
Phosphates 2200 mg/kg
33, 302 & XS88
432-436 Polysorbates 5000 mg/kg
XS88, XS89 &
123
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
XS98
310 Propyl gallate 200 mg/kg 15, 130, XS88,
XS89 & XS98
405 Propylene glycol alginate
3000 mg/kg
XS88, XS89 & XS98
101(i),(ii), (iii)
Riboflavins 1000 mg/kg
16, XS88,
XS89 & XS98
262(ii) Sodium diacetate 1000 mg/kg
XS88, XS89 & XS98
200-203 Sorbates 1500 mg/kg
42, XS88,
XS89 & XS98
319 Tertiary butylhydro-quinone
100 mg/kg 15, 130, 162,
XS88, XS89 & XS98
307a, b, c Tocopherols 500 mg/kg XS88, XS89 & XS98
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
8.3.1 Non-heat treated processed comminuted meat, poultry, and game products
INS Additive Maximum Level
Notes
160a(ii) Carotenes, beta-, vegetable
20 mg/kg 118
243 Lauric arginate ethyl ester
315 mg/kg
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
8.3.1.1 Cured (including salted) non-heat treated processed comminuted meat, poultry, and game products
INS Additive Maximum Level
Notes
161g Canthaxanthin 100 mg/kg 4, 16 & 118
120 Carmines 200 mg/kg 118
160a(i),a(iii),e,f
Carotenoids 100 mg/kg 16
110 Sunset yellow FCF
300 mg/kg 16
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
8.3.1.2 Cured (including salted) and dried non-heat treated processed comminuted meat, poultry, and game
products
INS Additive Maximum Level
Notes
210-213 Benzoates 1000 mg/kg
3 & 13
124
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
120 Carmines 100 mg/kg
160a(i),a(iii),e,f
Carotenoids 20 mg/kg 16
384 Isopropyl citrates 200 mg/kg
235 Natamycin (Pimaricin)
20 mg/kg 3 & 81
110 Sunset yellow FCF
135 mg/kg
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
8.3.1.3 Fermented non-heat treated processed comminuted meat, poultry, and game products
INS Additive Maximum Level
Notes
120 Carmines 100 mg/kg
160a(i),a(iii),e,f
Carotenoids 20 mg/kg 16
110 Sunset yellow FCF
300 mg/kg 16
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
8.3.2 Heat-treated processed comminuted meat, poultry, and game products
INS Additive Max. Level
Notes
129 Allura red AC 25 mg/kg 161, XS88, XS89
& XS98
120 Carmines 100
mg/kg
XS88, XS89 & XS98
160a(ii) Carotenes, beta-, vegetable
20 mg/kg XS88, XS89 & XS98
160a(i), a(iii), e,f
Carotenoids 20 mg/kg 16, XS88, XS89 & XS98
385, 386 Ethylene diamine tetra acetates
35 mg/kg 21, XS88, XS89 & XS98
243 Lauric arginate ethylester
200
mg/kg
XS88, XS89 & XS98
234 Nisin 25 mg/kg 233 & 377
954(i)-(iv)
Saccharins 500
mg/kg
161, XS88, XS89
& XS98
481(i), 482(i)
Stearoyl lactylates 2000 mg/kg
XS88, XS89 & XS98
960 Steviol glycosides 100 mg/kg
26, 202, XS88,
XS89 & XS98
474 Sucroglycerides 5000 mg/kg
15, XS88, XS89 &
125
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
XS98
473 Sucrose esters of fatty acids
5000 mg/kg
15, XS96, 373 & XS97
110 Sunset yellow FCF
300 mg/kg
16, XS88, XS89 & XS98
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
8.3.3 Frozen processed comminuted meat, poultry, and game products
INS Additive Maximum Level
Notes
120 Carmines 500 mg/kg 16
160a (ii)
Carotenes, beta-, vegetable
5000 mg/kg 16
243 Lauric arginate ethyl ester
315 mg/kg 3 & 374
905d Mineral oil, high viscosity
950 mg/kg 3
110 Sunset yellow FCF 300 mg/kg 16
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
8.4 Edible casing (e.g., sausage casings)
INS Additive Maximum Level
Notes
129 Allura red AC 300 mg/kg 16
304,305 Ascorbyl esters 5000 mg/kg
10
120 Carmines 500 mg/kg 16
160a(ii) Carotenes, beta-, vegetable
5000 mg/kg
160a(i), a(iii),e,f
Carotenoids 100 mg/kg
143 Fast green FCF 100 mg/kg 3 & 4
163(ii) Grape skin extract 5000 mg/kg
214,218 Hydroxybenzoates, para-
36 mg/kg 27
172(i)-(iii)
Iron oxides 1000 mg/kg
72
234 Nisin 7 mg/kg 233
338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v);542
Phosphates 1100 mg/kg
33
432-436 Polysorbates 1500 mg/kg
124 Ponceau 4R 500 mg/kg 16
126
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
(Cochineal red A)
101(i), (ii), (iii)
Riboflavins 1000 mg/kg
16
200 - 203
Sorbates 10000 mg/kg
42, 222 & 365
110 Sunset yellow FCF 300 mg/kg 16
307a,b,c
Tocopherols 5000 mg/kg
365
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
148 Smoked meat (i) 8.0 Meat and meat products, including poultry and game (ii) 8.2 Processed meat, poultry and game products in
whole pieces or cuts (iii) 8.2.1 Non-heat treated processed meat, poultry, and
game products in whole pieces or cuts (iv) 8.2.1.1 Cured (including salted) non heat treated
processed meat, poultry and game products in whole pieces or cuts
8.0 Meat and meat products, including poultry and game
INS Additive Max. Level Notes
133 Brilliant blue FCF
100 mg/kg 4, 16, XS88, XS89, XS96,
XS97 & XS98
150c Caramel III – ammonia caramel
GMP 3, 4, 16, XS88,
XS89, XS96, XS97
& XS98
150d Caramel IV - sulfite ammonia caramel
GMP 3, 4, 16, XS88,
XS89, XS96, XS97
& XS98
8.2 Processed meat, poultry, and game products in whole pieces or cuts
INS Additive Max. Level Notes
320 Butylated hydroxyanisole
200 mg/kg 15, 130, XS96 & XS97
321 Butylated hydroxytoluene
100 mg/kg 15, 130, 167,
XS96 & XS97
120 Carmines 500 mg/kg 16, XS96 & XS97
160a(ii) Carotenes, beta-, vegetable
5000 mg/kg 16, XS96 & XS97
127 Erythrosine 30 mg/kg 4, 16, XS96 &
XS97
143 Fast green FCF 100 mg/kg 3, 4, XS96 & XS97
163(ii) Grape skin extract
5000 mg/kg 16, XS96 & XS97
-
127
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
432-436
Polysorbates 5000 mg/kg XS96 & XS97
310 Propyl gallate 200 mg/kg 15, 130, XS96 & XS97
101(i), (ii), (iii)
Riboflavins 1000 mg/kg 16, XS96 & XS97
262(ii) Sodium diacetate
1000 mg/kg XS96 & XS97
110 Sunset yellow FCF
300 mg/kg 16, XS96 & XS97
319 Tertiary butylhydroquinone
100 mg/kg 15, 130, 167,
XS96 & XS97
307a, b, c
Tocopherols 500 mg/kg XS96 & XS97
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
8.2.1 Non-heat treated processed meat, poultry and game products in whole pieces or cuts
INS Additive Maximum Level
Notes
243 Lauric arginate ethyl ester
200 mg/kg
338; 339(i)-(iii); 340(i)-(iii); 341(i)-(iii); 342(i)-(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542
Phosphates 2200 mg/kg
33
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
8.2.1.1 Cured (including salted) non-heat treated processed meat, poultry, and game products in whole
pieces or cuts
INS Additive Maximum Level
Notes
200-203 Sorbates 200 mg/kg 3 & 42
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
149 Canned meat
(i) 8.0 Meat and meat products, including poultry and game (ii) 8.2 Processed meat, poultry and game products in whole
pieces or cuts (iii) 8.2.2 Heat-treated processed meat, poultry, and game
products in whole pieces or cuts (iv) 8.3 Processed comminuted meat, poultry and game
products (v) 8.3.2 Heat treated processed comminuted meat, poultry
and game product
8.0 Meat and meat products, including poultry and game
INS Additive Max. Level Notes
133 Brilliant blue 100 mg/kg 4, 16, XS88,
(i) CODEX STAN 88-1981: Standard for Corned Beef
CODEX STAN 88-1981: Standard for Corned Beef
8.3.2 Heat-treated processed comminuted meat, poultry, and game products
INS Additive Max. Level
Notes
129 Allura red AC 25 mg/kg 161, XS88, XS89
& XS98
120 Carmines 100 XS88, XS89 &
XS98
128
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
FCF XS89, XS96, XS97
& XS98
150c Caramel III -ammonia caramel
GMP 3, 4, 16, XS88, XS89,
XS96, XS97 & XS98
150d Caramel IV - sulfite ammonia caramel
GMP 3, 4, 16, XS88, XS89,
XS96, XS97 & XS98
8.2 Processed meat, poultry, and game products in whole pieces or cuts
INS Additive Max. Level
Notes
320 Butylated hydroxyanisole
200 mg/kg
15, 130, XS96 & XS97
321 Butylated hydroxytoluene
100 mg/kg
15, 130, 167,
XS96 & XS97
120 Carmines 500 mg/kg
16, XS96 & XS97
160a(ii) Carotenes, beta-, vegetable
5000 mg/kg
16, XS96 & XS97
127 Erythrosine 30 mg/kg 4, 16, XS96 & XS97
143 Fast green FCF 100 mg/kg
3, 4, XS96 & XS97
163(ii) Grape skin extract 5000 mg/kg
16, XS96 & XS97
432-436
Polysorbates 5000 mg/kg
XS96 & XS97
310 Propyl gallate 200 mg/kg
15, 130, XS96 & XS97
101(i), (ii), (iii)
Riboflavins 1000 mg/kg
16, XS96 & XS97
262(ii) Sodium diacetate 1000 mg/kg
XS96 & XS97
110 Sunset yellow FCF 300 mg/kg
16, XS96 & XS97
319 Tertiary butylhydroquinone
100 mg/kg
15, 130, 167,
XS96 & XS97
307a, b, c
Tocopherols 500 mg/kg
XS96 & XS97
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
mg/kg
160a (ii)
Carotenes, beta-, vegetable
20 mg/kg XS88, XS89 &
XS98
160 a(i), a(iii), e, f
Carotenoids 20 mg/kg 16, XS88, XS89 & XS98
385, 386
Ethylene diamine tetra acetates
35 mg/kg 21, XS88, XS89 & XS98
243 Lauric arginate ethyl ester
200
mg/kg
XS88, XS89 &
XS98
234 Nisin 25 mg/kg 233 & 377
954(i)-(iv)
Saccharins 500
mg/kg
161, XS88, XS89
& XS98
481(i), 482(i)
Stearoyl lactylates 2000 mg/kg
XS88, XS89 &
XS98
960 Steviol glycosides 100 mg/kg
26, 202, XS88,
XS89 & XS98
474 Sucroglycerides 5000 mg/kg
15, XS88, XS89 & XS98
473 Sucrose esters of fatty acids
5000 mg/kg
15, XS96, 373 & XS97
110 Sunset yellow FCF
300 mg/kg
16, XS88, XS89 & XS98
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
129
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
8.2.2 Heat-treated processed meat, poultry, and game products in whole pieces or cuts
INS Additive Max. Level
Notes
243 Lauric arginate ethyl ester
200 mg/kg
XS96 & XS97
234 Nisin 25 mg/kg 233, 330,
XS96 & XS97
249, 250 Nitrites 80 mg/kg 32 & 288
338; 339(i)-(iii); 340(i)- (iii); 341(i)-(iii); 342(i)- (ii); 343(i)-(iii); 450(i)- (iii),(v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542
Phosphates 1320 mg/kg
33 & 289
954(i)-(iv) Saccharins 500 mg/kg
161, XS96 & XS97
200-203 Sorbates 200 mg/kg
3, 42, XS96 & XS97
481(i), 482(i)
Stearoyl lactylates 2000 mg/kg
373, XS96 & XS97
474 Sucroglycerides 5000
mg/kg
15,
XS96 &
XS97
473 Sucrose esters of fatty acids
5000
mg/kg
15,
XS96 &
XS97
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
8.3 Processed comminuted meat, poultry, and game products
INS Additive Max. Level
Notes
320 Butylated hydroxyanisole
200 mg/kg
15, 130, XS88,
XS89 & XS98
321 Butylated hydroxytoluene
100 mg/kg
15, 130, 162,
XS88, XS89 & XS98
127 Erythrosine 30 mg/kg 4, 290 & XS88
163(ii) Grape skin extract
5000 mg/kg
16, XS88, XS89 &
130
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
XS98
249, 250 Nitrites 80 mg/kg 32, 286 & 287
338; 339(i)-(iii); 340(i)-(iii); 341(i)-(iii); 342(i)- (ii); 343(i)-(iii); 450(i)- (iii),(v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542
Phosphates 2200 mg/kg
33, 302 & XS88
432-436 Polysorbates 5000 mg/kg
XS88, XS89 & XS98
310 Propyl gallate 200 mg/kg
15, 130, XS88,
XS89 & XS98
405 Propylene glycol alginate
3000 mg/kg
XS88, XS89 & XS98
101(i),(ii), (iii)
Riboflavins 1000 mg/kg
16, XS88, XS89 & XS98
262(ii) Sodium diacetate
1000 mg/kg
XS88, XS89 & XS98
200-203 Sorbates 1500 mg/kg
42, XS88, XS89 & XS98
319 Tertiary butylhydro-quinone
100 mg/kg
15, 130, 162,
XS88, XS89 & XS98
307a, b, c Tocopherols 500 mg/kg
XS88, XS89 & XS98
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
8.3.2 Heat-treated processed comminuted meat, poultry, and game products
INS Additive Max. Level Notes
129 Allura red AC 25 mg/kg 161, XS88, XS89
& XS98
120 Carmines 100 mg/kg XS88, XS89 & XS98
160 a(ii)
Carotenes, beta-, vegetable
20 mg/kg XS88, XS89 & XS98
160a(i), a(iii), e, f
Carotenoids 20 mg/kg 16, XS88, XS89 & XS98
131
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
385, 386
Ethylene diamine tetra acetates
35 mg/kg 21, XS88, XS89 & XS98
243 Lauric arginate ethyl ester
200 mg/kg XS88, XS89 & XS98
234 Nisin 25 mg/kg 233 & 377
954(i)-(iv)
Saccharins 500 mg/kg 161, XS88, XS89
& XS98
481(i), 482(i)
Stearoyl lactylates 2000 mg/kg XS88, XS89 & XS98
960 Steviol glycosides 100 mg/kg 26, 202, XS88,
XS89 & XS98
474 Sucroglycerides 5000 mg/kg 15, XS88, XS89 & XS98
473 Sucrose esters of fatty acids
5000 mg/kg 15, XS96, 373 & XS97
110 Sunset yellow FCF
300 mg/kg 16, XS88, XS89 & XS98
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
151 Canned meat with other
food
Refer Regulation 149
(i) CODEX STAN 89-1981: Standard for Luncheon Meat
CODEX STAN 89-1981: Standard for Luncheon Meat
8.3.2 Heat-treated processed comminuted meat, poultry, and game products
INS Additive Max. Level Notes
129 Allura red AC 25 mg/kg 161, XS88, XS89
& XS98
120 Carmines 100 mg/kg XS88, XS89 & XS98
160a (ii)
Carotenes, beta-, vegetable
20 mg/kg XS88, XS89 & XS98
160a(i), a(iii), e, f
Carotenoids 20 mg/kg 16, XS88, XS89 &
XS98
385, 386
Ethylene diamine tetra acetates
35 mg/kg 21, XS88, XS89 &
XS98
243 Lauric arginate ethyl ester
200 mg/kg XS88, XS89 & XS98
234 Nisin 25 mg/kg 233 & 377
954 (i)-(iv)
Saccharins 500 mg/kg 161, XS88, XS89
& XS98
132
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
481 (i), 482 (i)
Stearoyl lactylates
2000 mg/kg XS88, XS89 & XS98
960 Steviol glycosides
100 mg/kg 26, 202, XS88, XS89 & XS98
474 Sucro-glycerides
5000 mg/kg 15, XS88, XS89 &
XS98
473 Sucrose esters of fatty acids
5000 mg/kg 15, XS96, 373 &
XS97
110 Sunset yellow FCF
300 mg/kg 16, XS88, XS89 &
XS98
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
Use of flavouring substances should be consistent with the Guidelines for the Use of Flavourings (CAC/GL 66-2008).
152 Meat extract or meat essence
(i) 12.0 Salts, spices, soups, sauces, salads and protein products
(ii) 12.5 Soups and broths
12.5 Soups and broths
INS Additive Max. Level
Notes
950 Acesulfame potassium
110 mg/kg
161, 188 & XS117
956 Alitame 40 mg/kg 161 & XS117
129 Allura red AC 300
mg/kg
161 & 337
304, 305 Ascorbyl esters 200
mg/kg
10
951 Aspartame 1200
mg/kg
161, 188 & XS117
122 Azorubine (Carmoisine)
50 mg/kg 99
210 -213 Benzoates 500
mg/kg
13, 338 & 339
133 Brilliant blue FCF 50 mg/kg
320 Butylated hydroxyanisole
200
mg/kg
15 & 130
321 Butylated hydroxytoluene
200
mg/kg
15, 130 & 340
150c Caramel III - ammonia caramel
25000
mg/kg
150d Caramel IV - sulfite ammonia caramel
25000
mg/kg
212
120 Carmines 50 mg/kg
160a(ii) Carotenes, beta-, vegetable
1000
mg/kg
341
160a(i), a(iii), e, f
Carotenoids 300
mg/kg
341
141(i), (ii) Chlorophylls and chlorophyllins,
400
mg/kg
342
(i) CODEX STAN 117-1981: Standard for Bouillons and Consommés
CODEX STAN 117-1981: Standard for Bouillons and Consommés
12.5 Soups and Broths
INS Additive Max. Level
Notes
950 Acesulfame potassium
110
mg/kg
161, 188 & XS117
956 Alitame 40 mg/kg 161 & XS117
129 Allura red AC 300
mg/kg
161 & 337
304, 305 Ascorbyl esters 200
mg/kg
10
951 Aspartame 1200
mg/kg
161, 188 & XS117
122 Azorubine (Carmoisine)
50 mg/kg 99
210 -213 Benzoates 500
mg/kg
13, 338 & 339
133 Brilliant blue FCF 50 mg/kg
320 Butylated hydroxyanisole
200
mg/kg
15 & 130
321 Butylated hydroxytoluene
200
mg/kg
15, 130 & 340
150c Caramel III - ammonia caramel
25000
mg/kg
150d Caramel IV - sulfite ammonia caramel
25000
mg/kg
212
120 Carmines 50 mg/kg
160a (ii)
Carotenes, beta-, Vegetable
1000
mg/kg
341
160 a(i), a(iii), e, f
Carotenoids 300
mg/kg
341
133
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
copper complexes
100(i) Curcumin 50 mg/kg 99
472e Diacetyltartaric and fatty acid esters of glycerol
5000
mg/kg
XS117
163(ii) Grape skin extract 500
mg/kg
181 & XS117
132 Indigotine (Indigo carmine)
50 mg/kg
172(i)-(iii) Iron oxides 100
mg/kg
XS117
243 Lauric arginate ethyl ester
200
mg/kg
XS117
961 Neotame 20 mg/kg 161 & XS117
338; 339(i)-(iii); 340(i)- (iii); 341(i)-(iii); 342(i)- (ii); 343(i)-(iii); 450(i)- (iii),(v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542
Phosphates 1500
mg/kg
33 & 343
900a Polydimethyl-siloxane
10 mg/kg
432-436 Polysorbates 1000
mg/kg
124 Ponceau 4R (Cochineal red A)
50 mg/kg
310 Propyl gallate 200
mg/kg
15, 127 & 130
104 Quinoline yellow 50 mg/kg 99
101(i), (ii),(iii)
Riboflavins 200
mg/kg
344
954(i)-(iv) Saccharins 110
mg/kg
161 & XS117
200-203 Sorbates 1000
mg/kg
42, 338 & 339
960 Steviol Glycosides
50 mg/kg 26 & XS117
955 Sucralose (Trichlorogalacto-sucrose)
600
mg/kg
161 & XS117
474 Sucroglycerides 2000
mg/kg
345
473 Sucrose esters of fatty acids
2000
mg/kg
345
110 Sunset yellow FCF
50 mg/kg
102 Tartrazine 50 mg/kg 99
319 Tertiary Butylhydro-quinone
200
mg/kg
15 & 130
141(i), (ii) Chlorophylls and chlorophyllins, copper complexes
400
mg/kg
342
100(i) Curcumin 50 mg/kg 99
472e Diacetyltartaric and fatty acid esters of glycerol
5000
mg/kg
XS117
163(ii) Grape skin extract 500
mg/kg
181 & XS117
132 Indigotine (Indigo carmine)
50 mg/kg
172(i)-(iii) Iron oxides 100
mg/kg
XS117
243 Lauric arginate ethyl ester
200
mg/kg
XS117
961 Neotame 20 mg/kg 161 & XS117
338; 339(i)-(iii); 340(i)- (iii); 341(i)-(iii); 342(i)- (ii); 343(i)-(iii); 450(i)- (iii),(v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542
Phosphates 1500
mg/kg
33 & 343
900a Polydimethyl-siloxane
10 mg/kg
432-436 Polysorbates 1000
mg/kg
124 Ponceau 4R (Cochineal red A)
50 mg/kg
310 Propyl gallate 200
mg/kg
15, 127 & 130
104 Quinoline yellow 50 mg/kg 99
101(i),(ii), (iii)
Riboflavins 200
mg/kg
344
954(i)-(iv) Saccharins 110
mg/kg
161 & XS117
200-203 Sorbates 1000
mg/kg
42, 338 & 339
960 Steviol glycosides 50 mg/kg 26 & XS117
955 Sucralose (Trichlorogalacto-sucrose)
600
mg/kg
161 & XS117
474 Sucroglycerides 2000
mg/kg
345
473 Sucrose esters of fatty acids
2000
mg/kg
345
110 Sunset yellow FCF 50 mg/kg
102 Tartrazine 50 mg/kg 99
319 Tertiary 200 15 &
134
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
307a, b, c Tocopherols 50 mg/kg 346
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
Butylhydroquinone mg/kg 130
307a, b, c Tocopherols 50 mg/kg 346
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
The flavourings used in products covered by this standard should comply with the Guidelines for the Use of Flavourings (CAC/GL 66-2008).
153 Edible gelatin - -
154 Meat or meat products shall
not contain astrogen residue
- -
156 Fish
(i) 9.0 Fish and fish products, including molluscs, crustaceans, and echinoderms
(ii) 9.1 Fresh fish and fish products, including molluscs, crustaceans, and echinoderms
(iii) 9.1.1 Fresh fish (iv) 9.1.2 Fresh molluscs,crustaceans and echinoderms (v) 9.2.1 Frozen fish, fish fillets, and fish products, including
molluscs, crustaceans, and echinoderms
9.1 Fresh fish and fish products, including molluscs, crustaceans, and echinoderms
INS Additive Maximum Level
Notes
150c Caramel III - ammonia caramel
30000 mg/kg
4 & 16
9.1.1 Fresh fish
INS Additive Maximum Level
Notes
133 Brilliant blue FCF 300 mg/kg 4,16 & 50
120 Carmines 300 mg/kg 4,16 & 50
160a(ii) Carotenes, beta-, v egetable
100 mg/kg 4,16 & 50
160a(i), a(iii), e,f
Carotenoids 300 mg/kg 4
132 Indigotine (Indigo carmine)
300 mg/kg 4,16 & 50
110 Sunset yellow FCF
300 mg/kg 4,16 & 50
9.1.2 Fresh molluscs, crustaceans and echinoderms
INS Additive Max. Level
Notes
300 Ascorbic acid, L- GMP 304, 305 & 242
133 Brilliant blue FCF 500 mg/kg
4 & 16
302 Calcium ascorbate GMP 304, 305 & 242
120 Carmines 500 mg/kg
4 & 16
160a(i), a(iii), e,f
Carotenoids 100 mg/kg
4 & 16
330 Citric acid GMP 304, 305
(i) CODEX STAN 191-1995: Standard for Quick Frozen Raw Squid - No Food Additive Provision
(ii) CODEX STAN 292-2008: Standard for Live and Raw Bivalve Molluscs
CODEX STAN 292-2008: Standard for Live and Raw Bivalve Molluscs
PART I – LIVE BIVALVE MOLLUSCS Food additives are not permitted in live bivalve molluscs.
PART II – RAW BIVALVE MOLLUSCS
For chilled shucked molluscs any antioxidant listed in food category 09.1.2 of the GSFA:
9.1.2 Fresh Molluscs, Crustaceans and Echinoderms
INS Additive Max. Level Notes
300 Ascorbic acid, L-
GMP 304, 305 & 242
133 Brilliant blue FCF
500 mg/kg 4 & 16
302 Calcium ascorbate
GMP 304, 305 & 242
120 Carmines 500 mg/kg 4 & 16
160a(i),a(iii), e,f
Carotenoids 100 mg/kg 4 & 16
330 Citric acid GMP 304, 305 & 242
472c Citric and fatty acid esters of glycerol
GMP 304 &
305
315 Erythorbic acid (Isoascorbic acid)
GMP 304, 305 & 242
322(i) Lecithin GMP 304 & 305
942 Nitrous oxide GMP 304, 305 & 242
301 Sodium ascorbate
GMP 304, 305 & 242
316 Sodium erythorbate (Sodium isoascorbate)
GMP 304, 305 & 242
135
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
& 242
472c Citric and fatty acid esters of glycerol
GMP 304 &
305
315 Erythorbic acid (Isoascorbic acid)
GMP 304, 305 & 242
322(i) Lecithin GMP 304 & 305
942 Nitrous oxide GMP 304, 305 & 242
301 Sodium ascorbate GMP 304, 305 & 242
316 Sodium erythorbate (Sodium isoascorbate)
GMP 304, 305 & 242
220-225, 539
Sulfites 100 mg/kg
44
110 Sunset yellow FCF 300 mg/kg
4 & 16
9.2.1 Frozen fish, fish fillets, and fish products, including molluscs, crustaceans, and echinoderms
INS Additive Max. Level
Notes
472a Acetic and fatty acid esters of glycerol
GMP 29
1414 Acetylated distarch phosphate
GMP 29
406 Agar GMP 3, 53 & 29
400 Alginic acid GMP 16 & 331
129 Allura red AC 300 mg/kg
95
403 Ammonium alginate
GMP 29
300 Ascorbic acid, L- GMP 306 & 307
304, 305 Ascorbyl esters 1000 mg/kg
10
133 Brilliant blue FCF 500 mg/kg
95
320 Butylated hydroxyanisole
200 mg/kg
15 & 180
321 Butylated hydroxytoluene
200 mg/kg
15 & 180
404 Calcium alginate GMP 29
302 Calcium ascorbate
GMP 308
170(i) Calcium carbonate
GMP 95
161g Canthaxanthin 35 mg/kg 95
120 Carmines 100 mg/kg
95 & 178
410 Carob bean gum GMP 37
407 Carrageenan GMP 37 & 332
220-225, 539
Sulfites 100 mg/kg 44
110 Sunset yellow FCF
300 mg/kg 4 & 16
For raw frozen molluscs any antioxidant listed in food category 09.2.1 of the GSFA:
9.2.1 Frozen Fish, Fish Fillets, and Fish Products, including Molluscs, Crustaceans, and Echinoderms
INS Additive Max. Level
Notes
472a Acetic and fatty acid esters of glycerol
GMP 29
1414 Acetylated distarch phosphate
GMP 29
406 Agar GMP 3, 53 & 29
400 Alginic acid GMP 16 & 331
129 Allura red AC 300 mg/kg
95
403 Ammonium alginate
GMP 29
300 Ascorbic acid, L- GMP 306 & 307
304, 305 Ascorbyl esters 1000 mg/kg
10
133 Brilliant blue FCF 500 mg/kg
95
320 Butylated hydroxyanisole
200 mg/kg
15 & 180
321 Butylated hydroxytoluene
200 mg/kg
15 & 180
404 Calcium alginate GMP 29
302 Calcium ascorbate
GMP 308
170(i) Calcium carbonate
GMP 95
161g Canthaxanthin 35 mg/kg 95
120 Carmines 100 mg/kg
95 & 178
410 Carob bean gum GMP 37
407 Carrageenan GMP 37 & 332
330 Citric acid GMP 61 & 257
472c Citric and fatty acid esters of glycerol
GMP 29
1400 Dextrins, roasted starch
GMP 3, 53 & 29
627 Disodium 5'-guanylate
GMP 95
631 Disodium 5'-inosinate
GMP 95
635 Disodium 5'-ribonucleotides
GMP 95
315 Erythorbic acid (Isoascorbic acid)
GMP 308 & 310
136
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
330 Citric acid GMP 61 & 257
472c Citric and fatty acid esters of glycerol
GMP 29
1400 Dextrins, roasted starch
GMP 3, 53 & 29
627 Disodium 5'-guanylate
GMP 95
631 Disodium 5'-inosinate
GMP 95
635 Disodium 5'-ribonucleotides
GMP 95
315 Erythorbic acid (Isoascorbic acid)
GMP 308 & 310
385, 386 Ethylene diamine tetra acetates
75 mg/kg 21
418 Gellan gum GMP 29
412 Guar gum GMP 37 & 73
414 Gum arabic (Acacia gum)
GMP 16 &
331
463 Hydroxypropyl cellulose
GMP 16 &
331
464 Hydroxypropyl methyl cellulose
GMP 16 &
331
1440 Hydroxypropyl starch
GMP 29
132 Indigotine (Indigo carmine)
300 mg/kg
95
416 Karaya gum GMP 29
425 Konjac flour GMP 16
472b Lactic and fatty acid esters of glycerol
GMP 29
322(i) Lecithin GMP 29
511 Magnesium chloride
GMP 29
421 Mannitol GMP 29
461 Methyl cellulose GMP 37 & 332
465 Methyl ethyl cellulose
GMP 29
460(i) Microcrystalline cellulose (Cellulose gel)
GMP 16
621 Monosodium L-glutamate
GMP 95
942 Nitrous oxide GMP 308
1404 Oxidized starch GMP 29
440 Pectins GMP 16 & 37
338; 339(i)-(iii); 340(i)- (iii); 341(i)-(iii); 342(i)- (ii); 343(i)-(iii); 450(i)-
Phosphates 2200 mg/kg
33
385, 386 Ethylene diamine tetra acetates
75 mg/kg 21
418 Gellan gum GMP 29
412 Guar gum GMP 37 & 73
414 Gum arabic (Acacia gum)
GMP 16 & 331
463 Hydroxypropyl cellulose
GMP 16 & 331
464 Hydroxypropyl methyl cellulose
GMP 16 & 331
1440 Hydroxypropyl starch
GMP 29
132 Indigotine (Indigo carmine)
300 mg/kg
95
416 Karaya gum GMP 29
425 Konjac flour GMP 16
472b Lactic and fatty acid esters of glycerol
GMP 29
322(i) Lecithin GMP 29
511 Magnesium chloride
GMP 29
421 Mannitol GMP 29
461 Methyl cellulose GMP 37 & 332
465 Methyl ethyl cellulose
GMP 29
460(i) Microcrystalline cellulose (Cellulose gel)
GMP 16
621 Monosodium L-glutamate
GMP 95
942 Nitrous oxide GMP 308
1404 Oxidized starch GMP 29
440 Pectins GMP 16 & 37
338; 339(i)-(iii); 340(i)- (iii); 341(i)-(iii); 342(i)- (ii); 343(i)-(iii); 450(i)- (iii),(v)-(vii), (ix); 451(i), (ii); 452(i)-(v); 542
Phosphates 2200 mg/kg
33
1200 Polydextroses GMP 29
402 Potassium alginate
GMP 29
508 Potassium chloride
GMP 29
460(ii) Powdered cellulose
GMP 16 & 331
407a Processed eucheuma seaweed (PES)
GMP 37 & 332
101(i), (ii), (iii)
Riboflavins 1000 mg/kg
95
470(i) Salts of myristic, palmitic and
GMP 71 & 29
137
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
(iii),(v)-(vii), (ix); 451(i), (ii); 452(i)-(v); 542
1200 Polydextroses GMP 29
402 Potassium alginate
GMP 29
508 Potassium chloride
GMP 29
460(ii) Powdered cellulose
GMP 16 & 331
407a Processed eucheuma seaweed (PES)
GMP 37 & 332
101(i), (ii), (iii)
Riboflavins 1000 mg/kg
95
470(i) Salts of myristic, palmitic and stearic acids with ammonia, calcium, potassium and sodium
GMP 71 & 29
470(ii) Salts of oleic acid with calcium, potassium and sodium
GMP 29
401 Sodium alginate GMP 37 &
332
466 Sodium carboxymethyl cellulose (Cellulose gum)
GMP 37 &
332
316 Sodium erythorbate (Sodium isoascorbate)
GMP 308
220-225, 539
Sulfites 100 mg/kg
44 & 139
110 Sunset yellow FCF
300 mg/kg
95
417 Tara gum GMP 29 & 73
413 Tragacanth gum GMP 39
415 Xanthan gum GMP 37
stearic acids with ammonia, calcium, potassium and sodium
470(ii) Salts of oleic acid with calcium, potassium and sodium
GMP 29
401 Sodium alginate GMP 37 & 332
466 Sodium carboxymethyl cellulose (Cellulose gum)
GMP 37 & 332
316 Sodium erythorbate (Sodium isoascorbate)
GMP 308
220-225, 539
Sulfites 100 mg/kg
44 & 139
110 Sunset yellow FCF
300 mg/kg
95
417 Tara gum GMP 29 & 73
413 Tragacanth gum GMP 39
415 Xanthan gum GMP 37
157 Fish product - -
158 Cured, pickled or salted fish
(i) 9.0 Fish and fish products, including molluscs, crustaceans, and echinoderms
(ii) 9.2 Processed fish and fish products, including molluscs, crustaceans, and echinoderms
(iii) 9.2.5 Smoked, dried fermented and/or salted fish products including mollusc crustaceans and echinoderms
(iv) 9.3 Semi-preserved fish and fish products, including molluscs, crustaceans, and echinoderms
(v) 9.3.2 Fish and fish products including mollusks crustaceans and echinoderms pickled and/or in brine
(i) CODEX STAN 167-1989: Standard for Salted fish and Dried Salted Fish of the Gadidae Family of Fishes
(ii) CODEX STAN 189-1993: Standard for Dried Shark Fins - No Food Additive Provision
(iii) CODEX STAN 222-2001: Standard for Crackers from Marine and Freashwater Fish, Crustacean and Molluscan Shellfish
(iv) CODEX STAN 236-2003: Standard for Boiled Dried Salted Anchovies - No Food Additive Provision
(v) CODEX STAN 244-2004: Standard for Salted Atlantic Herring and Salted Sprat.
138
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
9.2 Processed fish and fish products, including molluscs, crustaceans, and echinoderms
INS Additive Max. Level
Notes
950 Acesulfame potassium
200 mg/kg
144, 188 & XS311
951 Aspartame 300 mg/kg
144, 191 & XS311
150c Caramel III - ammonia caramel
30000 mg/kg
XS311
150d Caramel IV - sulfite ammonia caramel
30000 mg/kg
95 & XS311
160a(i), a(iii), e, f
Carotenoids 100 mg/kg
95 & XS311
332(i) Potassium dihydrogen citrate
GMP
301 Sodium ascorbate GMP 306 & 307
331(i) Sodium dihydrogen citrate
GMP
576 Sodium gluconate GMP
333(iii) Tricalcium citrate GMP
332(ii) Tripotassium citrate GMP
331(iii) Trisodium citrate GMP
9.2.5 Smoked, dried fermented and/or salted fish products including mollusks crustaceans and
echinoderms
INS Additive Max. Level
Notes
260 Acetic Acid, glacial GMP 266 & 267
472a
Acetic and fatty Acid esters of glycerol
GMP 300
1414 Acetylated distarch phosphate
GMP 300
406 Agar GMP 300
400 Alginic acid GMP 300 & 332
129 Allura red AC 300 mg/kg
22
300 Ascorbic acid, L- GMP 267 & 333
210-213
Benzoates 200 mg/kg
13 & 121
320 Butylated hydroxyanisole
200 mg/kg
15, 196 & XS311
321 Butylated hydroxytoluene
200 mg/kg
15, 196 & XS311
170(i) Calcium carbonate GMP 266 & 267
509 Calcium chloride GMP 300
327 Calcium lactate GMP 266 & 267
161g Canthaxanthin 15 mg/kg 22 & XS311
120 Carmines 300 22 &
CODEX STAN 167-1989: Standard for Salted Fish and Dried Salted Fish of the
Gadidae Family of Fishes
INS Additive Maximum Level
Preservatives
200-203 Sorbates 200 mg/kg, singly or in combination
expressed as sorbic acid
CODEX STAN 222-2001: Standard for Crackers from Marine and Freshwater Fish,
Crustacean and Molluscan Shellfish
INS Additive Maximum Level
Sequestrants
452(i) Sodium polyphosphate
2200 mg/kg (as phosphorus) singly or in combination
452(ii) Potassium polyphosphate
452(iii) Sodium calcium polyphosphate
452(iv) Calcium polyphosphate
452(v) Ammonium polyphosphate
Flavour enhancers
621 Monosodium L-glutamate
GMP
CODEX STAN 244-2004: Standard for Salted Atlantic Herring and Salted Sprat
INS Additive Maximum Level
Acidity Regulators, Antioxidants
300 Ascorbic acid, L- GMP
330 Citric acid GMP
Preservatives
210-213 Benzoates 200 mg/kg as benzoic acid, singly or in combination
200-203 Sorbates 200 mg/kg (as sorbic acid), singly or in combination
139
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
mg/kg XS311
160 a(ii)
Carotenes, beta-, vegetable
1000 mg/kg
XS311
407 Carrageenan GMP 300 & 332
141(i), (ii)
Chlorophylls and chlorophyllins, copper complexes
200 mg/kg
XS311
330 Citric acid GMP 267
472c Citric and fatty acid esters of glycerol
GMP 300
627 Disodium 5'-guanylate
GMP 29
631 Disodium 5'-inosinate
GMP 29
635 Disodium 5'-ribonucleotides
GMP 29
143 Fast green FCF 100 mg/kg
XS311
297 Fumaric acid GMP 266 & 267
422 Glycerol GMP 300
163(ii) Grape skin extract 1000 mg/kg
22 & XS311
412 Guar gum GMP 300
414 Gum arabic (Acacia gum)
GMP 300 &
332
463 Hydroxypropyl cellulose
GMP 300 &
332
464 Hydroxypropyl methyl cellulose
GMP 300 &
332
1440 Hydroxypropyl starch
GMP 300
132 Indigotine (Indigo carmine)
300 mg/kg
22, 161 & XS311
172(i)-(iii) Iron oxides 250 mg/kg
22 & XS311
425 Konjac flour GMP 300 & 332
472b Lactic and fatty acid esters of glycerol
GMP 300
322(i) Lecithin GMP 300
504(i) Magnesium carbonate
GMP 266, 267 & 333
511 Magnesium chloride GMP 300
528 Magnesium hydroxide
GMP 266 & 267
504(ii) Magnesium hydroxide carbonate
GMP 266 & 267
296 Malic acid, DL GMP 266 & 267
421 Mannitol GMP 300
461 Methyl cellulose GMP 300 & 332
465 Methyl ethyl cellulose
GMP 300
460(i) Microcrystalline cellulose (Cellulose
GMP 300 & 332
140
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
gel)
471 Mono- and Di-glycerides of fatty acids
GMP 300
621 Monosodium L-glutamate
GMP 29 & 313
1404 Oxidized starch GMP 300
440 Pectins GMP 300
124 Ponceau 4R (Cochineal red A)
100 mg/kg
22 & XS311
501(i) Potassium carbonate
GMP 230, 266 & 267
508 Potassium chloride GMP 300
460(ii) Powdered cellulose GMP 300 &
332
407a Processed eucheuma seaweed (PES)
GMP 300 &
332
310 Propyl gallate 100 mg/kg
15, 196 & XS311
1204 Pullulan GMP 300
101(i), (ii), (iii)
Riboflavins 300 mg/kg
22 & XS311
470(i) Salts of myristic, palmitic and stearic acids with ammonia, calcium, potassium and sodium
GMP 300
470(ii) Salts of oleic acid with calcium, potassium and sodium
GMP 300
262(i) Sodium acetate GMP 266, 267 & 333
401 Sodium alginate GMP 300 & 332
500(i) Sodium carbonate GMP 266, 267 & 333
466 Sodium carboxymethyl cellulose (Cellulose gum)
GMP 300 & 332
350(ii) Sodium DL-malate GMP 266, 267 & 333
365 Sodium fumarates GMP 266 & 267
325 Sodium lactate GMP 266, 267 & 333
200-203
Sorbates 1000 mg/kg
42
220-225, 539
Sulfites 30 mg/kg
44 & XS311
110 Sunset yellow FCF 100 mg/kg
22
417 Tara gum GMP 300
413 Tragacanth gum GMP 300
415 Xanthan gum GMP 300
141
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
9.3 Semi-preserved fish and fish products, including molluscs, crustaceans, and echinoderms
INS Additive Max. Level Notes
950 Acesulfame potassium
200 mg/kg 144 & 188
951 Aspartame 300 mg/kg 144 & 191
962 Aspartame -acesulfame salt
200 mg/kg 113
210-213 Benzoates 2000 mg/kg 13 & 120
320 Butylated hydroxyanisole
200 mg/kg 15 & 180
321 Butylated hydroxytoluene
200 mg/kg 15 & 180
150c Caramel III - ammonia caramel
30000 mg/kg
95
150d Caramel IV - sulfite ammonia caramel
30000 mg/kg
95
160a(i), a(iii), e,f
Carotenoids 100 mg/kg 95
214,218 Hydroxybenzoates, para-
1000 mg/kg 27
961 Neotame 10 mg/kg 161
200-203 Sorbates 1000 mg/kg 42
955 Sucralose (Trichlorogalacto-sucrose)
120 mg/kg 144
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
9.3.2 Fish and fish products including mollusks crustaceans and echinoderms pickled and/or in brine
INS Additive Max. Level
Notes
133 Brilliant blue FCF 500 mg/kg
16
120 Carmines 500 mg/kg
16
160a(ii) Carotenes, beta-,vegetable
1000 mg/kg
16
141(i),(ii) Chlorophylls and chlorophyllins, copper complexes
40 mg/kg 16
385,386 Ethylene diamine tetra acetates
250 mg/kg
21
163(ii) Grape skin extract 1500 mg/kg
16
338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v);
Phosphates 2200 mg/kg
33
142
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
542
101(i),(ii), (iii)
Riboflavins 300 mg/kg
16
954(i)-(iv)
Saccharins 160 mg/kg
144
960 Steviol glycosides 165 mg/kg
26
110 Sunset yellow FCF 300 mg/kg
16
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
159 Smoked fish (i) 9.0 Fish and fish products, including molluscs, crustaceans, and echinoderms
(ii) 9.2 Processed fish and fish products, including molluscs, crustaceans, and echinoderms
(iii) 9.2.5 Smoked,dried fermented and/or salted fish products including mollusks crustaceans and echinoderms
9.2 Processed fish and fish products, including molluscs, crustaceans, and echinoderms
INS Additive Max. Level
Notes
950 Acesulfame potassium
200 mg/kg
144, 188 & XS311
951 Aspartame 300 mg/kg
144, 191 & XS311
150c Caramel III - ammonia caramel
30000 mg/kg
XS311
150d Caramel IV - sulfite ammonia caramel
30000 mg/kg
95 & XS311
160a(i), a(iii), e, f
Carotenoids 100 mg/kg
95 & XS311
332(i) Potassium dihydrogen citrate
GMP
301 Sodium ascorbate GMP 306 & 307
331(i) Sodium dihydrogen citrate
GMP
576 Sodium gluconate GMP
333(iii) Tricalcium citrate GMP
332(ii) Tripotassium citrate
GMP
331(iii) Trisodium citrate GMP
9.2.5 Smoked,dried fermented and/or salted fish products including mollusks crustaceans and
echinoderms
INS Additive Max. Level
Notes
260 Acetic acid, glacial GMP 266 & 267
472a
Acetic and fatty acid esters of glycerol
GMP 300
1414 Acetylated distarch phosphate
GMP 300
406 Agar GMP 300
400 Alginic acid GMP 300 & 332
(i) CODEX STAN 311-2013: Standard for Smoked Fish, Smoked-Flavoured Fish and Smoke-Dried Fish
CODEX STAN 311-2013: Standard for Smoked Fish, Smoked-Flavoured Fish and
Smoke-Dried Fish
SMOKED FISH
INS Additive Maximum level
Acidity Regulators
260 Acetic acid, glacial GMP
330 Citric acid GMP
325 Sodium lactate GMP
334 Tartaric acid, L[+] 200 mg/kg
270 Lactic acid, L-, D-, DL- GMP
326 Potassium lactate GMP
327 Calcium lactate GMP
Antioxidants
301 Sodium ascorbate
GMP 316 Sodium erythorbate
(sodium isoascorbate)
325 Sodium lactate
Colours
129 Allura red AC 300 mg/kg
160b(i) Annato extracts, bixin-based
10 mg/kg, as bixin
110 Sunset yellow FCF 100 mg/kg
102 Tartrazine 100 mg/kg
Packaging gas
290 Carbon dioxide GMP
941 Nitrogen GMP
Preservatives (for reduced oxygen packaged product only)
200-203 Sorbates 2000 mg/kg as sorbic acid
210-213 Benzoates 200 mg/kg as benzoic acid
SMOKE-FLAVOURED FISH
INS Additive Maximum level
Acidity Regulators
260 Acetic acid, glacial GMP
330 Citric acid GMP
325 Sodium lactate GMP
334 Tartaric acid, L[+] 200 mg/kg
270 Lactic acid, L-, D-, DL- GMP
326 Potassium lactate GMP
143
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
129 Allura red AC 300 mg/kg
22
300 Ascorbic acid, L- GMP 267 & 333
210-213 Benzoates 200 mg/kg
13 & 121
320 Butylated hydroxyanisole
200 mg/kg
15, 196 &
XS311
321 Butylated hydroxytoluene
200 mg/kg
15, 196 &
XS311
170(i) Calcium carbonate GMP 266 & 267
509 Calcium chloride GMP 300
327 Calcium lactate GMP 266 & 267
161g Canthaxanthin 15 mg/kg 22 & XS311
120 Carmines 300 mg/kg
22 & XS311
160a(ii) Carotenes, beta-, vegetable
1000 mg/kg
XS311
407 Carrageenan GMP 300 & 332
141(i),(ii) Chlorophylls and chlorophyllins, copper complexes
200 mg/kg
XS311
330 Citric acid GMP 267
472c Citric and fatty acid esters of glycerol
GMP 300
627 Disodium 5'-guanylate
GMP 29
631 Disodium 5'-Inosinate
GMP 29
635 Disodium 5'-ribonucleotides
GMP 29
143 Fast green FCF 100 mg/kg
XS311
297 Fumaric acid GMP 266 & 267
422 Glycerol GMP 300
163(ii) Grape skin extract 1000 mg/kg
22 & XS311
412 Guar gum GMP 300
414 Gum arabic (Acacia gum)
GMP 300 &
332
463 Hydroxypropyl cellulose
GMP 300 &
332
464 Hydroxypropyl methyl cellulose
GMP 300 &
332
1440 Hydroxypropyl starch
GMP 300
132 Indigotine (Indigo carmine)
300 mg/kg
22, 161 &
XS311
172(i)-(iii) Iron oxides 250 mg/kg
22 & XS311
327 Calcium lactate GMP
Antioxidants
301 Sodium ascorbate GMP
316 Sodium erythorbate (sodium isoascorbate)
GMP
325 Sodium lactate GMP
Colours
129 Allura red AC 300 mg/kg
160b (i) Annato extracts, bixin-based
10 mg/kg, as bixin
110 Sunset yellow FCF 100 mg/kg
102 Tartrazine 100 mg/kg
Packaging gases
290 Carbon dioxide GMP
941 Nitrogen GMP
Preservatives (for reduced oxygen packaged product only)
200-203 Sorbates 2000 mg/kg as sorbic acid
210-213 Benzoates 200 mg/kg as benzoic acid
SMOKE-DRIED FISH
No additives are permitted in smoke-dried fish.
144
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
425 Konjac flour GMP 300 & 332
472b Lactic and fatty acid esters of glycerol
GMP 300
322(i) Lecithin GMP 300
504(i) Magnesium carbonate
GMP 266, 267 & 333
511 Magnesium chloride GMP 300
528 Magnesium hydroxide
GMP 266 & 267
504(ii) Magnesium hydroxide carbonate
GMP 266 & 267
296 Malic acid, DL GMP 266 & 267
421 Mannitol GMP 300
461 Methyl cellulose GMP 300 & 332
465 Methyl ethyl cellulose
GMP 300
460(i) Microcrystalline cellulose (Cellulose gel)
GMP 300 & 332
471 Mono- and Di-glycerides of fatty acids
GMP 300
621 Monosodium L-glutamate
GMP 29 & 313
1404 Oxidized starch GMP 300
440 Pectins GMP 300
124 Ponceau 4R (Cochineal red A)
100 mg/kg
22 & XS311
501(i) Potassium carbonate
GMP 230, 266 & 267
508 Potassium chloride GMP 300
460(ii) Powdered cellulose GMP 300 &
332
407a Processed eucheuma seaweed (PES)
GMP 300 &
332
310 Propyl gallate 100 mg/kg
15, 196 &
XS311
1204 Pullulan GMP 300
101(i),(ii), (iii)
Riboflavins 300 mg/kg
22 & XS311
470(i) Salts of myristic, palmitic and stearic acids with ammonia, calcium, potassium and sodium
GMP 300
470(ii) Salts of oleic acid with calcium, potassium and sodium
GMP 300
262(i) Sodium acetate GMP 266, 267 &
145
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
333
401 Sodium alginate GMP 300 & 332
500(i) Sodium carbonate GMP 266, 267 & 333
466 Sodium carboxy-methyl cellulose (Cellulose gum)
GMP 300 & 332
350(ii) Sodium DL-malate GMP 266, 267 & 333
365 Sodium fumarates GMP 266 & 267
325 Sodium lactate GMP 266, 267 & 333
200-203 Sorbates 1000 mg/kg
42
220-225, 539
Sulfites 30 mg/kg
44 & XS311
110 Sunset yellow FCF 100 mg/kg
22
417 Tara gum GMP 300
413 Tragacanth gum GMP 300
415 Xanthan gum GMP 300
160 Prepared fish (i) 9.0 Fish and fish products, including molluscs, crustaceans, and echinoderms
(ii) 9.2 Processed fish and fish products, including molluscs, crustaceans, and echinoderms
(iii) 9.2.4 Cooked and/or fried fish and fish products, including molluscs, crustaceans, and echinoderms
(iv) 9.3 Semi-preserved fish and fish products, including molluscs, crustaceans, and echinoderms
(v) 9.4 Fully preserved including canned or fermented fish and fish products including molluscks crustaceans and echinoderms
9.2 Processed fish and fish products, including molluscs, crustaceans, and echinoderms
INS Additive Max. Level
Notes
950 Acesulfame potassium
200 mg/kg
144, 188 & XS311
951 Aspartame 300 mg/kg
144, 191 & XS311
150c Caramel III - ammonia caramel
30000 mg/kg
XS311
150d Caramel IV - sulfite ammonia caramel
30000 mg/kg
95 & XS311
160a(i), a(iii), e,f
Carotenoids 100 mg/kg
95 & XS311
332(i) Potassium dihydrogen citrate
GMP
301 Sodium ascorbate GMP 306 & 307
331(i) Sodium dihydrogen citrate
GMP
576 Sodium gluconate GMP
-
146
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
333(iii) Tricalcium citrate GMP
332(ii) Tripotassium citrate
GMP
331(iii) Trisodium citrate GMP
9.2.4 Cooked and/or fried fish and fish products, including molluscs, crustaceans, and echinoderms
INS Additive Max. Level
Notes
260 Acetic acid, glacial GMP
300 Ascorbic acid, L- GMP
170(i) Calcium carbonate GMP
327 Calcium lactate GMP
330 Citric acid GMP
627 Disodium 5' - guanylate GMP 312
631 Disodium 5' - inosinate GMP 312
635 Disodium 5' - ribonucleotides
GMP 312
297 Fumaric acid GMP
504(i) Magnesium carbonate GMP
528 Magnesium hydroxide GMP
504(ii) Magnesium hydroxide carbonate
GMP
296 Malic Acid, DL- GMP
621 Monosodium L-glutamate
GMP 312
501(i) Potassium carbonate GMP
262(i) Sodium acetate GMP
500(i) Sodium carbonate GMP
350(ii) Sodium DL-malate GMP
365 Sodium fumarates GMP
325 Sodium lactate GMP
9.3 Semi-preserved fish and fish products, including molluscs, crustaceans, and echinoderms
INS Additive Max. Level Notes
950 Acesulfame potassium
200 mg/kg 144 & 188
951 Aspartame 300 mg/kg 144 & 191
962 Aspartame-acesulfame salt
200 mg/kg 113
210-213 Benzoates 2000 mg/kg 13 & 120
320 Butylated hydroxyanisole
200 mg/kg 15 & 180
321 Butylated hydroxytoluene
200 mg/kg 15 & 180
150c Caramel III - ammonia caramel
30000 mg/kg
95
150d Caramel IV - sulfite ammonia caramel
30000 mg/kg
95
160a(i), a(iii), e,f
Carotenoids 100 mg/kg 95
214,218 Hydroxybenzoates, para-
1000 mg/kg 27
147
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
961 Neotame 10 mg/kg 161
200-203 Sorbates 1000 mg/kg 42
955 Sucralose (Trichlorogalacto-sucrose)
120 mg/kg 144
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
9.4 Fully preserved including canned or fermented fish and fish products including molluscks crustaceans and
echinoderms
INS Additive Max. Level Notes
950 Acesulfame potassium
200 mg/kg 144 & 188
951 Aspartame 300 mg/kg 144 & 191
962 Aspartame-acesulfame salt
200 mg/kg 113
133 Brilliant blue FCF 500 mg/kg
320 Butylated hydroxyanisole
200 mg/kg 15 & 180
321 Butylated hydroxytoluene
200 mg/kg 15 & 180
161g Canthaxanthin 15 mg/kg
150c Caramel III – ammonia caramel
500 mg/kg 50
150d Caramel IV – sulfite ammonia caramel
30000 mg/kg
95
120 Carmines 500 mg/kg 16
160a(ii) Carotenes, beta-, vegetable
500 mg/kg
160a(i), a(iii),e,f
Carotenoids 100 mg/kg 95
141(i),(ii) Chlorophylls and chlorophyllins, copper complexes
500 mg/kg 95
385,386 Ethylene diamine tetra scetates
340 mg/kg 21
143 Fast green FCF 100 mg/kg 95
163(ii) Grape skin extract 1500 mg/kg 16
132 Indigotine (indigo carmine)
300 mg/kg
172(i)-(iii)
Iron oxides 50 mg/kg 95
961 Neotame 10 mg/kg 161
338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542
Phosphates 2200 mg/kg 33
124 Ponceau 4R (Cochineal red A)
500 mg/kg
148
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
101(i),(ii), (iii)
Riboflavins 500 mg/kg 95
954(i)-(iv)
Saccharins 200 mg/kg 144
960 Steviol glycosides 100 mg/kg 26
955 Sucralose (Trichlorogalacto-sucrose)
120 mg/kg 144
220-225, 539
Sulfites 150 mg/kg 44 & 140
110 Sunset yellow FCF 300 mg/kg 95
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
161 Canned fish (i) 9.0 Fish and fish products, including molluscs, crustaceans, and echinoderms
(ii) 9.4 Fully preserved including canned or fermented fish and fish products including molluscks crustaceans and echinoderms
9.4 Fully preserved including canned or fermented fish and fish products including molluscks crustaceans and
echinoderms
INS Additive Max. Level Notes
950 Acesulfame potassium
200 mg/kg 144 & 188
951 Aspartame 300 mg/kg 144 & 191
962 Aspartame-acesulfame salt
200 mg/kg 113
133 Brilliant blue FCF 500 mg/kg
320 Butylated hydroxyanisole
200 mg/kg 15 & 180
321 Butylated hydroxytoluene
200 mg/kg 15 & 180
161g Canthaxanthin 15 mg/kg
150c Caramel III – ammonia caramel
500 mg/kg 50
150d Caramel IV – sulfite ammonia caramel
30000 mg/kg
95
120 Carmines 500 mg/kg 16
160a(ii) Carotenes, beta-, vegetable
500 mg/kg
160a(i), a(iii),e,f
Carotenoids 100 mg/kg 95
141(i),(ii) Chlorophylls and chlorophyllins, copper complexes
500 mg/kg 95
385,386 Ethylene diamine tetra acetates
340 mg/kg 21
143 Fast green FCF 100 mg/kg 95
163(ii) Grape skin extract 1500 mg/kg 16
132 Indigotine (Indigo carmine)
300 mg/kg
172(i)-(iii)
Iron oxides 50 mg/kg 95
961 Neotame 10 mg/kg 161
338; 339 (i) -(iii);
Phosphates 2200 mg/kg 33
(i) CODEX STAN 3-1981: Standard for Canned Salmon - No Food Additive Provision
(ii) CODEX STAN 37-1991: Standard for Canned Shrimps or Prawns
(iii) CODEX STAN 70-1981: Standard for Canned Tuna and Bonito
(iv) CODEX STAN 90-1981: Standard for Canned Crab Meat (v) CODEX STAN 94-1981: Standard for Canned Sardines
and Sardine-type Products (vi) CODEX STAN 1619-1981: Standard for Canned Finfish
CODEX STAN 37-1991: Standard for Canned Shrimps or Prawns
INS Additive Maximum Level
Colours The following colours may be added at the level provided for in the standard for the purpose of restoring colour lost in processing:
102 Tartrazine
30 mg/kg in the final product, singly or in combination
110 Sunset yellow FCF
123 Amaranth
124 Ponceau 4R (Cochineal red A)
Sequestrant
385-386
Ethylene diamine tetra acetates
250 mg/kg (as anhydrous calcium disodium ethylene diamine tetra acetates)
Acidity Regulator
330 Citric acid GMP
338 Phosphoric acid 540 mg/kg as phosphorus
CODEX STAN 70-1981: Standard for Canned Tuna and Bonito
INS Additive Maximum Level
Thickening or Gelling Agents (for use in packing media only)
400 Alginic acid
401 Sodium alginate
402 Potassium alginate
404 Calcium alginate
406 Agar
407 Carrageenan
407a Processed Eucheuma
149
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v);542
124 Ponceau 4R (Cochineal red A)
500 mg/kg
101(i),(ii), (iii)
Riboflavins 500 mg/kg 95
954(i)-(iv)
Saccharins 200 mg/kg 144
960 Steviol glycosides 100 mg/kg 26
955 Sucralose (Trichlorogalacto-sucrose)
120 mg/kg 144
220-225, 539
Sulfites 150 mg/kg 44 & 140
110 Sunset yellow FCF 300 mg/kg 95
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
Seaweed (PES) GMP
410 Carob bean gum
412 Guar gum
413 Tragacanth gum
415 Xanthan gum
440 Pectins
466 Sodium carboxymethylcellulose
Modified Starches
1401 Acid treated starches
GMP
1402 Alkaline treated starches
1404 Oxidized starches
1410 Monostarch phosphate
1412 Distarch phosphate, esterified
1414 Acetylated distarch phosphate
1413 Phosphated distarch phosphate
1420 Starch acetate
1422 Acetylated distarch adipate
1440 Hydroxypropyl starch
1442 Hydroxypropyl starch phosphate
Acidity Regulators
260 Acetic acid
GMP 270 Lactic acid (L-, D-, and
DL-)
330 Citric acid
For Canned Tuna and Bonito Only
Acidity Regulators
450 (i)
Disodium diphosphate 4400 mg/kg expressed as
phosphorus (includes natural phosphate)
CODEX STAN 90-1981: Standard for Canned Crab Meat
INS Additive Maximum Level
Acidity Regulators
330 Citric acid GMP
338 Phosphoric acid 4400 mg/kg (as phosphorus), singly or
in combination (includes natural
phosphate)
450 (i)
Disodium diphosphate
Sequestrant
385-386
Ethylene diamine tetra acetates
250 mg/kg (as anhydrous calcium disodium ethylene
diamine tetra acetate)
Flavour Enhancer
621 Monosodium L- glutamate
GMP
150
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
CODEX STAN 94-1981: Standard for Canned Sardines and Sardine-Type Products
INS Additive Maximum Level
Thickening or Gelling Agents (for use in packing media only)
400 Alginic acid
GMP
401 Sodium alginate
402 Potassium alginate
404 Calcium alginate
406 Agar
407 Carrageenan
407a Processed Eucheuma Seaweed (PES)
410 Carob bean gum
412 Guar gum
413 Tragacanth gum
415 Xanthan gum
440 Pectins
466 Sodium carboxymethyl cellulose (cellulose gum)
Modified Starches
1401 Acid treated starches
GMP
1402 Alkaline treated starches
1404 Oxidized starches
1410 Monostarch phosphate
1412 Distarch phosphate
1413 Phosphated distarch phosphate
1414 Acetylated distarch phosphate
1420 Starch acetate
1422 Acetylated distarch adipate
1440 Hydroxypropyl starch
1442 Hydroxypropyl distarch phosphate
Acidity Regulators
260 Acetic acid
GMP 270 Lactic acid (L-, D-, and
DL-)
330 Citric acid
CODEX STAN 119-1981: Standard for Canned Finfish
INS Additive Maximum Level
Thickening or Gelling Agents (for use in packing media only)
400 Alginic acid
GMP
401 Sodium alginate
402 Potassium alginate
404 Calcium alginate
406 Agar
407 Carrageenan
407a Processed Eucheuma Seaweed (PES)
151
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
410 Carob bean gum
412 Guar gum
413 Tragacanth gum
415 Xanthan gum
440 Pectins
466 Sodium carboxymethyl cellulose (cellulose gum)
Modified Starches
1401 Acid treated starches
GMP
1402 Alkaline treated starches
1404 Oxidized starches
1410 Monostarch phosphate
1412 Distarch phosphate
1414 Acetylated distarch phosphate
1413 Phosphated distarch phosphate
1420 Starch acetate
1422 Acetylated distarch adipate
1440 Hydroxypropyl starch
1442 Hydroxypropyl distarch phosphate
Acidity Regulators
260 Acetic acid, glacial
GMP 270 Lactic acid (L-, D-, and
DL-)
330 Citric acid
162 Fish paste (i) 9.0 Fish and fish products, including molluscs, crustaceans, and echinoderms
(ii) 9.3 Semi-preserved fish and fish products, including molluscs, crustaceans, and echinoderms
(iii) 9.3.4 Semi preserved fish and fish products including molluscs crustaceans and echinoderms (e.g fish paste) excluding products of food categories 9.3.1-9.3.3
9.3 Semi-preserved fish and fish products, including molluscs, crustaceans, and echinoderms
INS Additive Max. Level Notes
950 Acesulfame potassium
200 mg/kg 144 & 188
951 Aspartame 300 mg/kg 144 & 191
962 Aspartame-acesulfame salt
200 mg/kg 113
210-213 Benzoates 2000 mg/kg 13 & 120
320 Butylated hydroxyanisole
200 mg/kg 15 & 180
321 Butylated hydroxytoluene
200 mg/kg 15 & 180
150c Caramel III - ammonia caramel
30000 mg/kg
95
150d Caramel IV - sulfite ammonia caramel
30000 mg/kg
95
-
152
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
160a(i), a(iii), e,f
Carotenoids 100 mg/kg 95
214,218 Hydroxybenzoates, para-
1000 mg/kg 27
961 Neotame 10 mg/kg 161
200-203 Sorbates 1000 mg/kg 42
955 Sucralose (Trichlorogalacto-sucrose)
120 mg/kg 144
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
9.3.4 Semi preserved fish and fish products including molluscs, crustaceans and echinoderms (e.g fish paste)
excluding products of food categories 9.3.1-9.3.3
INS Additive Max. Level
Notes
129 Allura red AC 300 mg/kg
120 Carmines 100 mg/kg
160a(ii) Carotenes, beta-, vegetable
1000 mg/kg
16
141(i),(ii) Chlorophylls and chlorophyllins, copper complexes
75 mg/kg 95
163(ii) Grape skin extract 1500 mg/kg
16
132 Indigotine (Indigo carmine)
300 mg/kg
161
172(i)-(iii)
Iron oxides 50 mg/kg 95
338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v);542
Phosphates 2200 mg/kg
33 & 193
124 Ponceau 4R (Cochineal red A)
100 mg/kg
101(i),(ii), (iii)
Riboflavins 300 mg/kg
954(i)-(iv)
Saccharins 160 mg/kg
144
110 Sunset yellow FCF 300 mg/kg
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
163 Belacan Refer Regulation 162
-
164 Fish sauce (i) 12.0 Salts, spices, soups, sauces, salads, protein products
(ii) 12.6 Sauces and like products (iii) 12.6.4 Clear sauces (e.g.fish sauce)
(i) CODEX STAN 302-2011: Standard for Fish Sauce
153
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
12.6 Sauces and Like Products
INS Additive Max. Level
Notes
950 Acesulfame potassium
1000 mg/kg
188
129 Allura red AC 300 mg/kg
951 Aspartame 350 mg/kg
191
210-213 Benzoates 1000 mg/kg
13
133 Brilliant blue FCF 100 mg/kg
320 Butylated hydroxyanisole
200 mg/kg
15 & 130
321 Butylated hydroxytoluene
100 mg/kg
15 & 130
161g Canthaxanthin 30 mg/kg
150c Caramel III - ammonia caramel
50000 mg/kg
150d Caramel IV - sulfite ammonia caramel
30000 mg/kg
120 Carmines 500 mg/kg
160a(i), a(iii), e,f
Carotenoids 500 mg/kg
141(i),(ii) Chlorophylls and chlorophyllins, copper complexes
100 mg/kg
472e Diacetyltartaric and fatty acid esters of glycerol
10000 mg/kg
314 Guaiac resin 600 mg/kg
15
214,218 Hydroxybenzoates, para-
1000 mg/kg
27
132 Indigotine (Indigo carmine)
300 mg/kg
172(i)-(iii)
Iron oxides 75 mg/kg
338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii),(ix); 451(i),(ii); 452(i)-(v);542
Phosphates 2200 mg/kg
33
124 Ponceau 4R (Cochineal red A)
50 mg/kg
310 Propyl gallate 200 mg/kg
15 & 130
101(i),(ii), (iii)
Riboflavins 350 mg/kg
954(i)- Saccharins 160
CODEX STAN 302-2011: Standard for Fish Sauce
INS Additive Maximum Level
Acidity regulators
334;335(i), (ii), 336 (i), (ii); 337
Tartrates 200 mg/kg (as tartrates)
330, 331 (i), (iii), 332 (i),(ii)
Citrates GMP
296, 350(i), (ii) 351(i),(ii) 352(ii)
Malates GMP
300 Ascorbic acid GMP
325 Sodium lactate GMP
260 Acetic acid GMP
Flavour enhancers
621 Monosodium glutamate GMP
630 Inosinic acid GMP
631 Disodium Inosine 5’monophophate
GMP
627 Disodium 5’guanylate GMP
Sweeteners
950 Acesulfame K 1000 mg/kg
955 Sucralose 450 mg/kg
951 Aspartame 350 mg/kg
Colours
150c Caramel III – ammonia caramel
50000 mg/kg
Emulsifiers and Stabilizers
466, 468 Carboxymethyl cellulose and crosslinked carboxymethyl cellulose
GMP
Preservatives
210-213 Benzoates 1000 mg/kg
200-203 Sorbates 1000 mg/kg
154
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
(iv) mg/kg
200-203 Sorbates 1000 mg/kg
42 & 127
955 Sucralose (Trichlorogalacto-sucrose)
450 mg/kg
127
474 Sucroglycerides 10000 mg/kg
220-225, 539
Sulfites 300 mg/kg
44
110 Sunset yellow FCF 300 mg/kg
319 Tertiary butylhydroquinone
200 mg/kg
15 & 130
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
12.6.4 Clear Sauces (e.g. Fish Sauce)
INS Additive Max. Level Notes
304, 305
Ascorbyl esters 200 mg/kg 10
961 Neotame 12 mg/kg
432-436
Polysorbates 5000 mg/kg
960 Steviol glycosides 350 mg/kg 26
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
166 Cincalok Refer Regulation 162
-
166A Oyster sauce Refer Regulation 164 -
166B Oyster flavoured
sauce
Refer Regulation 164 -
167 Fish ball or fish cake
(i) 9.0 Fish and fish products, including molluscs, crustaceans, and echinoderms
(ii) 9.2 Processed fish and fish products, including molluscs, crustaceans, and echinoderms
(iii) 9.2.4 Cooked and/or fried fish and fish products, including molluscs, crustaceans, and echinoderms
(iv) 9.2.4.1 Cooked fish and fish products (v) 9.2.4.2 Cooked molluscs crustaceans and echinoderms
9.2 Processed fish and fish products, including molluscs, crustaceans, and echinoderms
INS Additive Max. Level
Notes
950 Acesulfame potassium
200 mg/kg
144, 188 & XS311
951 Aspartame 300 mg/kg
144, 191 & XS311
150c Caramel III - ammonia caramel
30000 mg/kg
XS311
150d Caramel IV - sulfite ammonia caramel
30000 mg/kg
95 & XS311
160a(i), a(iii), e, f
Carotenoids 100 mg/kg
95 & XS311
332(i) Potassium dihydrogen citrate
GMP
301 Sodium ascorbate GMP 306 & 307
-
155
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
331(i) Sodium dihydrogen citrate
GMP
576 Sodium gluconate GMP
333(iii) Tricalcium citrate GMP
332(ii) Tripotassium citrate
GMP
331(iii) Trisodium citrate GMP
9.2.4 Cooked and/or fried fish and fish products, including molluscs, crustaceans, and echinoderms
INS Additive Max. Level Notes
260 Acetic acid, glacial GMP
300 Ascorbic acid, L- GMP
170(i) Calcium carbonate GMP
327 Calcium lactate GMP
330 Citric acid GMP
627 Disodium 5'- guanylate
GMP 312
631 Disodium 5'-inosinate GMP 312
635 Disodium 5'-ribonucleotides
GMP 312
297 Fumaric acid GMP
504(i) Magnesium carbonate GMP
528 Magnesium hydroxide GMP
504(ii) Magnesium hydroxide carbonate
GMP
296 Malic acid, DL- GMP
621 Monosodium L-glutamate
GMP 312
501(i) Potassium carbonate GMP
262(i) Sodium acetate GMP
500(i) Sodium carbonate GMP
350(ii) Sodium DL-malate GMP
365 Sodium fumarates GMP
325 Sodium lactate GMP
9.2.4.1 Cooked fish and fish products
INS Additive Max. Level
Notes
472a Acetic and fatty acid esters of glycerol
GMP 241
1414 Acetylated distarch phosphate
GMP 241
406 Agar GMP 241
400 Alginic acid GMP 325
129 Allura red AC 300 mg/kg
95
133 Brilliant blue FCF 100 mg/kg
95
509 Calcium chloride GMP 241
120 Carmines 500 mg/kg
410 Carob bean gum GMP 241
160a(ii) Carotenes, beta, vegetable
1000 mg/kg
95
407 Carrageenan GMP 16 & 325
156
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
141(i),(ii) Chlorophylls and chlorophyllins, copper complexes
30 mg/kg 62 & 95
472c Citric and fatty acid esters of glycerol
GMP 241
1400 Dextrins, roasted starch
GMP 241
385,386 Ethylene diamine tetra acetates
50 mg/kg 21
143 Fast green FCF 100 mg/kg
418 Gellan gum GMP 241
422 Glycerol GMP 241
163(ii) Grape skin extract 500 mg/kg
95
412 Guar gum GMP 241
414 Gum arabic (Acacia gum)
GMP 16 & 325
463 Hydroxypropyl cellulose
GMP 16 & 325
464 Hydroxypropyl methyl cellulose
GMP 16 & 325
1440 Hydroxypropyl starch GMP 241
132 Indigotine (Indigo carmine)
300 mg/kg
95
416 Karaya gum GMP 241
425 Konjac flour GMP 16 & 325
472b Lactic and fatty acid esters of glycerol
GMP 241
322(i) Lecithin GMP 241
511 Magnesium chloride GMP 241
421 Mannitol GMP 241
461 Methyl cellulose GMP 16 & 325
465 Methyl ethyl cellulose
GMP 241
460(i) Microcrystalline cellulose (Cellulose gel)
GMP 16 & 325
471 Mono- and di-glycerides of fatty acids
GMP 241
1404 Oxidized starch GMP 241
440 Pectins GMP 241
338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v);542
Phosphates 2200 mg/kg
33
1200 Polydextroses GMP 241
157
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
124 Ponceau 4R (Cochineal red A)
500 mg/kg
95
460(ii) Powdered cellulose GMP 16 & 325
407a Processed eucheuma seaweed (PES)
GMP 16 7 325
1204 Pullulan GMP 241
101(i),(ii), (iii)
Riboflavins 300 mg/kg
95
954(i)-(iv)
Saccharins 500 mg/kg
161
470(i) Salts of myristic, palmitic and stearic acids with ammonia, calcium, potassium and sodium
GMP 241
470(ii) Salts of oleic acid with calcium, potassium and sodium
GMP 241
401 Sodium alginate GMP 16 & 325
466 Sodium carboxymethyl cellulose (Cellulose gum)
GMP 16 & 325
200-203 Sorbates 2000 mg/kg
42
110 Sunset yellow FCF 300 mg/kg
95
417 Tara gum GMP 241
413 Tragacanth gum GMP 241
415 Xanthan gum GMP 241 & 327
9.2.4.2 Cooked molluscs, crustaceans and echinoderms
INS Additive Max. Level
Notes
406 Agar GMP 241
400 Alginic acid GMP 16
129 Allura red AC 250 mg/kg
523 Aluminium ammonium sulfate
200 mg/kg
6 & 250
210-213 Benzoates 2000 mg/kg
13 & 82
133 Brilliant blue FCF 100 mg/kg
120 Carmines 250 mg/kg
160a(ii) Carotenes, beta-, vegetable
1000 mg/kg
407 Carrageenan GMP 16 & 325
163(ii) Grape skin extract 1000 mg/kg
158
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
414 Gum arabic (Acacia gum)
GMP 16
463 Hydroxypropyl cellulose
GMP 16
464 Hydroxypropyl methyl cellulose
GMP 16
132 Indigotine (Indigo carmine)
250 mg/kg
16
425 Konjac flour GMP 16
461 Methyl cellulose GMP 16
460(i) Microcrystalline cellulose (Cellulose gel)
GMP 16
338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542
Phosphates 2200 mg/kg
33
124 Ponceau 4R (Cochineal Red A)
250 mg/kg
460(ii) Powdered cellulose GMP 16
407a Processed eucheuma seaweed (PES)
GMP 16
101(i),(ii), (iii)
Riboflavins 300 mg/kg
401 Sodium alginate GMP 16 & 325
466 Sodium carboxymethyl cellulose (Cellulose gum)
GMP 16 & 325
200-203 Sorbates 2000 mg/kg
42 & 82
220-225, 539
Sulfites 150 mg/kg
44
110 Sunset yellow FCF 250 mg/kg
168 Fish keropok (i) 9.0 Fish and fish products, including molluscs, crustaceans, and echinoderms
(ii) 9.2 Processed fish and fish products, including molluscs, crustaceans, and echinoderms
(iii) 9.2.4 Cooked and/or fried fish and fish products, including molluscs, crustaceans, and echinoderms
(iv) 9.2.4.1 Cooked fish and fish products (v) 15.0 Ready-to-eat savouries (vi) 15.3 Snacks-fish based
-
159
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
9.2 Processed fish and fish products, including molluscs, crustaceans, and echinoderms
INS Additive Max. Level
Notes
950 Acesulfame potassium
200 mg/kg
144, 188 & XS311
951 Aspartame 300 mg/kg
144, 191 & XS311
150c Caramel III - ammonia caramel
30000 mg/kg
XS311
150d Caramel IV - sulfite ammonia caramel
30000 mg/kg
95 & XS311
160a(i), a(iii), e, f
Carotenoids 100 mg/kg
95 & XS311
332(i) Potassium dihydrogen citrate
GMP
301 Sodium ascorbate GMP 306 & 307
331(i) Sodium dihydrogen citrate
GMP
576 Sodium gluconate GMP
333(iii) Tricalcium citrate GMP
332(ii) Tripotassium citrate
GMP
331(iii) Trisodium citrate GMP
9.2.4 Cooked and/or fried fish and fish products, including molluscs, crustaceans, and echinoderms
INS Additive Max. Level
Notes
260 Acetic acid, glacial GMP
300 Ascorbic acid, L- GMP
170(i) Calcium carbonate GMP
327 Calcium lactate GMP
330 Citric acid GMP
627 Disodium 5'-guanylate GMP 312
631 Disodium 5'-inosinate GMP 312
635 Disodium 5'-ribonucleotides
GMP 312
297 Fumaric acid GMP
504(i) Magnesium Carbonate GMP
528 Magnesium hydroxide GMP
504(ii) Magnesium hydroxide carbonate
GMP
296 Malic acid, DL- GMP
621 Monosodium L- glutamate
GMP 312
501(i) Potassium carbonate GMP
262(i) Sodium acetate GMP
500(i) Sodium carbonate GMP
350(ii) Sodium DL-malate GMP
365 Sodium fumarates GMP
325 Sodium lactate GMP
160
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
9.2.4.1 Cooked fish and fish products
INS Additive Max. Level
Notes
472a Acetic and fatty acid esters of glycerol
GMP 241
1414 Acetylated distarch phosphate
GMP 241
406 Agar GMP 241
400 Alginic acid GMP 325
129 Allura red AC 300 mg/kg
95
133 Brilliant blue FCF 100 mg/kg
95
509 Calcium chloride GMP 241
120 Carmines 500 mg/kg
410 Carob bean gum GMP 241
160a(ii) Carotenes, beta-,vegetable
1000 mg/kg
95
407 Carrageenan GMP 16 & 325
141(i),(ii) Chlorophylls and chlorophyllins, copper complexes
30 mg/kg 62 & 95
472c Citric and fatty acid esters of glycerol
GMP 241
1400 Dextrins, roasted starch
GMP 241
385,386 Ethylene diamine tetra acetates
50 mg/kg 21
143 Fast green FCF 100 mg/kg
418 Gellan gum GMP 241
422 Glycerol GMP 241
163(ii) Grape skin extract 500 mg/kg
95
412 Guar gum GMP 241
414 Gum arabic (Acacia gum)
GMP 16 & 325
463 Hydroxypropyl cellulose
GMP 16 & 325
464 Hydroxypropyl methyl cellulose
GMP 16 & 325
1440 Hydroxypropyl starch GMP 241
132 Indigotine (Indigo carmine)
300 mg/kg
95
416 Karaya gum GMP 241
425 Konjac flour GMP 16 & 325
472b Lactic and fatty acid esters of glycerol
GMP 241
322(i) Lecithin GMP 241
511 Magnesium chloride GMP 241
421 Mannitol GMP 241
461 Methyl cellulose GMP 16 & 325
465 Methyl ethyl GMP 241
161
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
cellulose
460(i) Microcrystalline cellulose (Cellulose gel)
GMP 16 & 325
471 Mono- and di-glycerides of fatty acids
GMP 241
1404 Oxidized starch GMP 241
440 Pectins GMP 241
338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v);542
Phosphates 2200 mg/kg
33
1200 Polydextroses GMP 241
124 Ponceau 4R (Cochineal red A)
500 mg/kg
95
460(ii) Powdered cellulose GMP 16 & 325
407a Processed eucheuma seaweed (PES)
GMP 16 7 325
1204 Pullulan GMP 241
101(i),(ii), (iii)
Riboflavins 300 mg/kg
95
954(i)-(iv)
Saccharins 500 mg/kg
161
470(i) Salts of myristic, palmitic and stearic acids with ammonia, calcium, potassium and sodium
GMP 241
470(ii) Salts of oleic acid with calcium, potassium and sodium
GMP 241
401 Sodium alginate GMP 16 & 325
466 Sodium carboxymethyl cellulose (Cellulose gum)
GMP 16 & 325
200-203 Sorbates 2000 mg/kg
42
110 Sunset yellow FCF 300 mg/kg
95
417 Tara gum GMP 241
413 Tragacanth gum GMP 241
415 Xanthan gum GMP 241 & 327
162
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
15.0 Ready-to-eat savouries
INS Additive Max. Level
Notes
950 Acesulfame potassium
350 mg/kg
188
951 Aspartame 500 mg/kg
191
901 Beeswax GMP 3
321 Butylated hydroxytoluene
200 mg/kg
15 & 130
902 Candelilla wax GMP 3
150c Caramel III - ammonia caramel
10000 mg/kg
150d Caramel IV - sulfite ammonia caramel
10000 mg/kg
903 Carnauba wax 200 mg/kg
3
961 Neotame 32 mg/kg
338; 339 (i)-(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542
Phosphates 2200 mg/kg
33
954(i)-(iv) Saccharins 100 mg/kg
904 Shellac, bleached GMP 3
960 Steviol glycosides 170 mg/kg
26
955 Sucralose (Trichlorogalacto-sucrose)
1000 mg/kg
161
319 Tertiary butylhydroquinone
200 mg/kg
15 & 130
388,389 Thiodipropionates 200 mg/kg
46
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
15.3 Snacks-fish based
INS Additive Max. Level Notes
120 Carmines 200 mg/kg 178
160a(ii) Cartenes, beta-, vegetable
100 mg/kg
141(i), (ii)
Chlorophylls and chlorophyllins, copper complexes
350 mg/kg
163(ii) Grape skin extract 400 mg/kg
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
163
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
169 Otak udang petis or heko
Refer Regulation 163 -
170 Pekasam Refer Regulation 159
-
171 Egg (i) 10.0 Eggs and egg products (ii) 10.1 Fresh eggs
10.1 Fresh eggs
INS Additive Max. Level
Notes
129 Allura red AC 100 mg/kg
4
133 Brilliant blue FCF GMP 4
161g Canthaxanthin GMP 4
150c Caramel III - ammonia caramel
20000 mg/kg
4
150d Caramel IV - sulfite ammonia caramel
20000 mg/kg
4
120 Carmines GMP 4
160a(ii) Carotenes, beta-, vegetable
1000 mg/kg
4
160a(i), a(iii),e,f
Carotenoids 1000 mg/kg
4
143 Fast green FCF GMP 4
163(ii) Grape skin extract 1500 mg/kg
4
132 Indigotine (Indigo carmine)
300 mg/kg
4 & 161
172(i)-(iii) Iron oxides GMP 4
124 Ponceau 4R (Cochineal red A)
500 mg/kg
4
101(i),(ii), (iii)
Riboflavins 300 mg/kg
4
110 Sunset yellow FCF GMP 4
-
172 Liquid egg (i) 10.0 Eggs and egg products (ii) 10.2 Egg products (iii) 10.2.1 Liquid egg products (iv) 10.2.2 Frozen egg products
10.2 Egg products
INS Additive Max. Level
Notes
150d Caramel IV - sulfite ammonia caramel
20000 mg/kg
161
160a(ii) Carotenes, beta-, vegetable
1000 mg/kg
243 Lauric arginate ethyl ester
200 mg/kg
-
164
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
10.2.1 Liquid egg products
INS Additive Max. Level
Notes
260 Acetic acid, glacial GMP
406 Agar GMP
210-213 Benzoates 5000 mg/kg
13
404 Calcium alginate GMP
516 Calcium sulfate GMP
410 Carob bean gum GMP
407 Carrageenan GMP
330 Citric acid GMP
1400 Dextrins, roasted starch
GMP
418 Gellan gum GMP
412 Guar gum GMP
414 Gum arabic (Acacia gum)
GMP
416 Karaya gum GMP
425 Konjac flour GMP
270 Lactic acid, L-, D- and DL-
GMP
322(i) Lecithin GMP
460(i) Microcrystalline cellulose (Cellulose gel)
GMP
471 Mono- and Di-glycerides of fatty acids
GMP
440 Pectins GMP
338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v);542
Phosphates 4400 mg/kg
33 & 67
1200 Polydextroses GMP
407a Processed eucheuma seaweed (PES)
GMP
470(i) Salts of myristic, palmitic and stearic acids with ammonia, calcium, potassium and sodium
GMP
262(i) Sodium acetate GMP
401 Sodium alginate GMP
466 Sodium carboxymethyl cellulose (Cellulose gum)
GMP
165
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
331(i) Sodium dihydrogen citrate
GMP
325 Sodium lactate GMP
200-203 Sorbates 5000 mg/kg
42
1450 Starch sodium octenyl succinate
GMP
417 Tara gum GMP
1505 Triethyl citrate 2500 mg/kg
47
331(iii) Trisodium citrate GMP
415 Xanthan gum GMP
10.2.2 Frozen egg products
INS Additive Max. Level
Notes
260 Acetic acid, glacial GMP
406 Agar GMP
404 Calcium alginate GMP
410 Carob bean gum GMP
407 Carrageenan GMP
330 Citric acid GMP
418 Gellan gum GMP
422 Glycerol GMP
412 Guar gum GMP
414 Gum arabic (Acacia gum)
GMP
416 Karaya gum GMP
425 Konjac flour GMP
270 Lactic acid,L-D- and DL-
GMP
322(i) Lecithin GMP
421 Mannitol GMP
460(i) Microcrystalline cellulose (Cellulose gel)
GMP
471 Mono- and di-glycerides of fatty acids
GMP
440 Pectins GMP
338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542
Phosphates 1290 mg/kg
33
1200 Polydextroses GMP
407a Processed eucheuma seaweed (PES)
GMP
1204 Pullulan GMP
166
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
470(i) Salts of myristic, palmitic and stearic acids with ammonia, calcium, potassium and sodium
GMP
262(i) Sodium acetate GMP
401 Sodium alginate GMP
466 Sodium carboxymethyl cellulose (Cellulose gum)
GMP
331(i) Sodium dihydrogen citrate
GMP
325 Sodium lactate GMP
200-203 Sorbates 1000 mg/kg
42
1450 Starch sodium octenyl succinate
GMP
417 Tara gum GMP
331(iii) Trisodium citrate GMP
415 Xanthan gum GMP
173 Liquid egg yolk
(i) 10.0 Eggs and egg products (ii) 10.2 Egg products (iii) 10.2.1 Liquid egg products
10.2 Egg products
INS Additive Maximum Level
Notes
150d Caramel IV - sulfite ammonia caramel
20000 mg/kg
161
160a(ii) Carotenes, beta-, vegetable
1000 mg/kg
243 Lauric arginate ethyl ester
200 mg/kg
10.2.1 Liquid egg products
INS Additive Max. Level
Notes
260 Acetic acid, glacial GMP
406 Agar GMP
210-213 Benzoates 5000 mg/kg
13
404 Calcium alginate GMP
516 Calcium sulfate GMP
410 Carob bean gum GMP
407 Carrageenan GMP
330 Citric acid GMP
1400 Dextrins, roasted starch
GMP
418 Gellan gum GMP
412 Guar gum GMP
414 Gum arabic (Acacia gum)
GMP
416 Karaya gum GMP
425 Konjac flour GMP
270 Lactic acid, L-, D- and DL-
GMP
-
167
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
322(i) Lecithin GMP
460(i) Microcrystalline cellulose (Cellulose gel)
GMP
471 Mono- and Di-lycerides of fatty acids
GMP
440 Pectins GMP
338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542
Phosphates 4400 mg/kg
33 & 67
1200 Polydextroses GMP
407a Processed eucheuma seaweed (PES)
GMP
470(i) Salts of myristic, palmitic and atearic acids with ammonia, calcium, potassium and sodium
GMP
262(i) Sodium acetate GMP
401 Sodium alginate GMP
466 Sodium carboxymethyl cellulose (Cellulose gum)
GMP
331(i) Sodium dihydrogen citrate
GMP
325 Sodium lactate GMP
200-203 Sorbates 5000 mg/kg
42
1450 Starch sodium octenyl succinate
GMP
417 Tara gum GMP
1505 Triethyl citrate 2500 mg/kg
47
331(iii) Trisodium citrate GMP
415 Xanthan gum GMP
174 Liquid egg white
Refer Regulation 173 -
175 Dried egg,dried egg
yolk and dried egg
white
(i) 10.0 Eggs and egg products (ii) 10.2 Egg products (iii) 10.2.3 Dried and/or heat coagulated egg products
-
168
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
10.2 Egg products
INS Additive Maximum Level
Notes
150d Caramel IV - sulfite ammonia caramel
20000 mg/kg
161
160a(ii) Carotenes, beta-, vegetable
1000 mg/kg
243 Lauric arginate ethyl ester
200 mg/kg
10.2.3 Dried and/or heat coagulated egg products
INS Additive Maximum Level
Notes
472e Diacetyltartaric and fatty acid esters of glycerol
5000 mg/kg
385, 386
Ethylene diamine tetra acetates
200 mg/kg 21 & 47
200-203
Sorbates 1000 mg/kg 42
1505 Triethyl citrate 2500 mg/kg 47
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
176 Reference to egg as food or as ingredient in
food
- -
177 Preserved egg (i) 10.0 Eggs and egg products (ii) 10.3 Preserved eggs,including alkaline, salted and
canned eggs
10.3 Preserved eggs,including alkaline, salted and canned eggs
INS Additive Max. Level Notes
150c Caramel III – ammonia caramel
20000 mg/kg
4
150d Caramel IV - sulfite ammonia caramel
20000 mg/kg
338; 339(i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542
Phosphates 1000 mg/kg 33
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
-
179 General standard
(i) 2.0 Fats and oils and fats emulsions (ii) 2.1 Fats and oils essentially free from water
(i) CODEX STAN 19-1981: Standard for edible fats and oils not covered by individual standards:
No additives are permitted in virgin or cold pressed oils covered by this Standard.
169
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
Colours: No colours are permitted in vegetable oils. The following colours are permitted for the purpose of restoring natural colour lost in processing or for the purpose of standardizing colour, as long as the added colour does not deceive or mislead the consumer by concealing damage or inferiority or by making the product appear to be of greater than actual value:
INS Additive Maximum Level
100(i) Curcumin 5 mg/kg
160a(ii) Beta-carotenes, vegetable
25 mg/kg
160a(i) Beta-carotenes, synthetic
25 mg/kg (Singly or in combination)
160a(iii) Beta-carotenes, Blakeslea trispora
160e Beta-apo-8’-carotenal
160f Beta-apo-8’-carotenoic acid, methyl or ethylester
160b(i) Annatto extracts, bixin-based
10 mg/kg (as bixin )
Flavours: Natural flavours and their identical synthetic equivalents and other synthetic flavours, except those which are known to represent a toxic hazard. Antioxidants:
INS Additive Maximum Level
304 Ascorbyl palmitate 500 mg/kg (Singly or in combination
305 Ascorbyl stearate
307a Tocopherol, d-alpha-
300 mg/kg (Singly or in combination)
307b Tocopherol concentrate, mixed
307c Tocopherol, dl-alpha
310 Propyl gallate 100 mg/kg
319 Tertiary butyl hydroquinone (TBHQ)
120mg/kg
320 Butylated hydroxyanisole (BHA)
175 mg/kg
321 Butylated hydroxytoluene (BHT)
75 mg/kg
Any combination of gallates, BHA, BHT, and/or TBHQ
200 mg/kg but limits above not to
be exceeded
389 Dilauryl thiodipropionate 200 mg/kg
Antioxidant synergists:
INS Additive Maximum Level
330 Citric acid GMP
331(i) Sodium dihydrogen citrate GMP
331(iii) Trisodium citrate GMP
384 Isopropyl citrates 100 mg/kg (Singly or in combination)
472c Citric and fatty acid esters of glycerol
170
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
Anti-foaming agents (for oils and fats for deepfrying):
INS Additive Maximum Level
900a Polydimethylsiloxane 10 mg/kg
180 Dripping (i) 2.0 Fats and oils and fats emulsions (ii) 2.1 Fats and oils essentially free from water (iii) 2.1.3 Lard, tallow, fish oil, and other animal fats
2.1.3 Lard, tallow, fish oil, and other animal fats
INS Additive Max. Level
Notes
304, 305
Ascorbyl esters 500 mg/kg
10
320 Butylated hydroxyanisole
200 mg/kg
15 & 130
321 Butylated hydroxytoluene
200 mg/kg
15 & 130
160a(ii) Carotenes, beta-, vegetable
1000 mg/kg
160a(i),a(iii),e,f
Carotenoids 25 mg/kg
330 Citric acid GMP
472c Citric and fatty acid esters of glycerol
100 mg/kg
322
472e Diacetyltartaric and fatty acid esters of glycerol
10000 mg/kg
143 Fast green FCF GMP
314 Guaiac resin 1000 mg/kg
132 Indigotine (Indigo carmine)
300 mg/kg
161
384 Isopropyl citrates 200 mg/kg
900a Polydimethylsiloxane 10 mg/kg
432-436 Polysorbates 5000 mg/kg
102
310 Propyl gallate 200 mg/kg
15 & 130
477 Propylene glycol esters of fatty acids
10000 mg/kg
484 Stearyl citrate GMP
110 Sunset yellow FCF 300 mg/kg
161
319 Tertiary butylhydro-quinone
200 mg/kg
15 & 130
388, 389
Thiodipropionates 200 mg/kg
46
307a, b, c
Tocopherols 300 mg/kg
358
(i) CODEX STAN 211-1999: Standard for Named Animal Fats
CODEX STAN 211-1999: Standard for Named Animal Fats
Colours: The following colours are permitted for the purpose of restoring natural colour lost in processing or for the purpose of standardizing colour, as long as the added colour does not deceive or mislead the consumer by concealing damage or inferiority or by making the product appear to be of greater than actual value:
INS Additive Maximum Level
100(i) Curcumin 5 mg/kg
160a(ii) beta-carotenes, vegetable 25 mg/kg
160a(i) beta-carotenes, synthetic 25 mg/kg (Singly or in combination)
160a(iii) beta-carotenes, blakeslea trispora
160e beta-apo-8’-carotenal
160f beta-apo-8’-carotenoic acid, methyl or ethyl ester
160b(i) Annatto extracts, bixin-based
10 mg/kg (as bixin)
Antioxidants
304 Ascorbyl palmitate 500 mg/kg (Singly or in combination)
305 Ascorbyl stearate
307a Tocopherol, d-alpha- 300 mg/kg (Singly or in combination)
307b Tocopherol concentrate, mixed
307c Tocopherol, dl-alpha
310 Propyl gallate 100 mg/kg
319 Tertiary butyl hydroquinone (TBHQ)
120 mg/kg
320 Butylated hydroxyanisole (BHA)
175 mg/kg
321 Butylated hydroxytoluene (BHT)
75 mg/kg
Any combination of gallates, BHA, BHT, or TBHQ
200 mg/kg but limits above not to
be exceeded
Antioxidant synergists
330 Citric acid GMP
331(i) Sodium dihydrogen citrate GMP
331(iii) Trisodium citrate GMP
384 Isopropyl citrates 100 mg/kg (Singly or in combination)
472c Citric and fatty acid esters of glycerol
181 Suet Refer Regulation 180
Refer Regulation 180
182 Lard Refer Regulation 180
Refer Regulation 180
171
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
183 RBD palm stearin
(i) 2.0 Fats and oils and fats emulsions (ii) 2.1 Fats and oils essentially free from water – No food
additive provision (iii) 2.1.2 Vegetable oils and fats
2.1.2 Vegetable oils and fats
INS Additive Max. Level
Notes
304,305 Ascorbyl esters 500 mg/kg
10
320 Butylated hydroxyanisole
200 mg/kg
15 & 130
321 Butylated hydroxytoluene
200 mg/kg
15 & 130
160a(ii) Carotenes, beta-, vegetable
1000 mg/kg
160a(i), a(iii),e,f
Carotenoids 25 mg/kg 232
330 Citric acid GMP 15 & 277
472c Citric and fatty acid esters of glycerol
100 mg/kg
277
472e Diacetyltartaric and fatty acid esters of glycerol
10000 mg/kg
314 Guaiac resin 1000 mg/kg
384 Isopropyl citrates 200 mg/kg
900a Polydimethylsiloxane 10 mg/kg
432-436 Polysorbates 5000 mg/kg
102
310 Propyl gallate 200 mg/kg
15 & 130
477 Propylene glycol esters of fatty acids
10000 mg/kg
331(i) Sodium dihydrogen citrate
GMP 277
484 Stearyl citrate GMP
319 Tertiary butylhydroquinone
200 mg/kg
15 & 130
388,389 Thiodipropionates 200 mg/kg
46
307a, b, c
Tocopherols 300 mg/kg
356 & 357
331(iii) Trisodium citrate GMP 277
(i) CODEX STAN 210-1999: Standard for Named Vegetable Oils
CODEX STAN 210-1999: Standard for Named Vegetable Oils
INS Additive Maximum Level
No food additives are permitted in virgin or cold pressed oils
Flavours: Natural flavours and their identical synthetic equivalents, and other synthetic flavours, except those which are known to represent a toxic hazard.
Antioxidants:
INS Additive Maximum Level
304 Ascorbyl palmitate 500 mg/kg (Singly or in combination) 305 Ascorbyl stearate
307a Tocopherol, d-alpha- 300 mg/kg (Singly or in combination) 307b Tocopherol concentrate,
mixed
307c Tocopherol, dl-alpha
310 Propyl gallate 100 mg/kg
319 Tertiary butyl hydroquinone (TBHQ)
120 mg/kg
320 Butylated hydroxyanisole (BHA)
175 mg/kg
321 Butylated hydroxytoluene (BHT)
75 mg/kg
Any combination of gallates, BHA, BHT, or TBHQ not to exceed 200 mg/kg within individual limits
389 Dilauryl thiodiproprionate
200 mg/kg
Antioxidant synergists
330 Citric acid GMP
331(i) Sodium dihydrogen citrate
GMP
331(iii) Trisodium citrate GMP
384 Isopropyl citrates 100 mg/kg (Singly or in combination) 472c Citric and fatty acid
esters of glycerol
Anti-foaming agents (for oils and fats for deepfrying)
900a Polydimethylsiloxane 10 mg/kg
184 NBD palm stearin
Refer Regulation 183 Refer Regulation 183
185 Margarine (i) 2.0 Fats and oils and fats emulsions (ii) 2.2 Fat emulsions mainly of type water-in-oil (iii) 2.2.2 Fat spreads, dairy fat spreads and blended
spreads
(i) CODEX STAN 256-2007: Standard for Fat spreads and blended spreads:
Only those food additive classes listed below are technologically justified and may be used in products covered by this Standard. Within each additive class only those food additives listed below, or referred to, may be used and only for the functions, and within the limits, specified.
172
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
2.2.2 Fat spreads, dairy fat spreads and blended spreads
INS Additive Max. Level
Notes
304, 305 Ascorbyl esters 500 mg/kg
10
210-213 Benzoates 1000 mg/kg
13
320 Butylated hydroxyanisole
200 mg/kg
15 & 130
321 Butylated hydroxytoluene
200 mg/kg
15 & 130
161g Canthaxanthin 15 mg/kg 214 & 215
150c Caramel III - ammonia caramel
500 mg/kg
150d Caramel IV- sulfite ammonia caramel
500 mg/kg
214
120 Carmines 500 mg/kg
161 & 178
160a(ii) Carotenes, beta-, vegetable
1000 mg/kg
160a(i),a(iii),e,f
Carotenoids 35 mg/kg
472e Diacetyltartaric and fatty acid esters of glycerol
10000 mg/kg
385, 386 Ethylene diamine tetra acetates
100 mg/kg
21
214, 218 Hydroxybenzoates, para-
300 mg/kg
27
384 Isopropyl citrates 100 mg/kg
243 Lauric arginate ethyl ester
200 mg/kg
214 & 215
338; 339(i)-(iii); 340(i)- (iii); 341(i)-(iii); 342(i)- (ii); 343(i)-(iii); 450(i)- (iii),(v)-(vii), (ix); 451(i), (ii); 452(i)-(v); 542
Phosphates 2200 mg/kg
33
900a Polydimethyl-siloxane
10 mg/kg 152
475 Polyglycerol esters of fatty acids
5000 mg/kg
359
476
Polyglycerol esters of interesterified ricinoleic acid
4000 mg/kg
359
432-436 Polysorbates 10000 mg/kg
360 & 364
310 Propyl gallate 200 mg/kg
15 & 130
405 Propylene glycol 3000 359
Additive Functional Classes: a. Acidity regulators b. Antifoaming agents c. Antioxidants d. Colours e. Emulsifiers f. Flavour enhancers g. Packing gases h. Preservatives i. Stabilizers j. Thickeners Acidity regulators, antifoaming agents, antioxidants, colours, emulsifiers, flavour enhancers, packing gases, preservatives, stabilizers and thickeners used in accordance with Table 3 of the GSFA are acceptable for use in foods conforming to this Standard.
INS Additive Maximum Level
Acidity Regulators
262(ii) Sodium diacetate 1000 mg/kg
334; 335(i), (ii); 336(i), (ii); 337
Tartrates 100 mg/kg (as tartaric acid)
338; 339(i), (ii), (iii); 340(i), (ii), (iii); 341(i), (ii), (iii); 342(i), (ii); 343(i), (ii), (iii); 450(i), (ii), (iii), (v), (vi); (vii), 451(i), (ii); 452(i), (ii), (iii), (iv), (v); 542
Phosphates 1000 mg/kg (as Phosphorus)
Antifoaming Agents
900a Polydimethylsiloxane 10 mg/kg (frying purposes, only)
Antioxidants
304, 305 Ascorbyl esters 500 mg/kg (as ascorbyl stearate)
307a Tocopherol, d-alpha- 500 mg/kg (Singly or in combination)
307b Tocopherol concentrate, mixed
307c Tocopherol, dl-alpha
310 Propyl gallate 200 mg/kg (fat or oil basis) singly or in
combination.
319 Tertiary butylhydroquinone
320 Butylated hydroxyanisole
321 Butylated hydroxytoluene
384 Isopropyl citrates 100 mg/kg
385, 386 EDTAs 100 mg/kg (as anhydrous calcium disodium EDTA)
388, 389 Thiodipropionates 200 mg/kg (as thiodipropionic
173
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
alginate mg/kg
477 Propylene glycol esters of fatty acids
20000 mg/kg
101(i), (ii), (iii)
Riboflavins 300 mg/kg
262(ii) Sodium diacetate 1000 mg/kg
XS253
200-203 Sorbates 2000 mg/kg
42
491-495 Sorbitan esters of fatty acids
10000 mg/kg
359
481(i), 482(i)
Stearoyl lactylates 10000 mg/kg
484 Stearyl citrate 100 mg/kg
15
474 Sucroglycerides 10000 mg/kg
348 & 360
473 Sucrose esters of fatty acids
10000 mg/kg
348 & 360
473a Sucrose oligoesters, Type I and Type II
10000 mg/kg
348 & 360
334, 335(ii), 337
Tartrates 100 mg/kg
45 & 361
319 Tertiary butylhydroquinone
200 mg/kg
15 & 130
479 Thermally oxidized soy bean oil interacted with mono- and diglycerides of fatty acids
5000 mg/kg
388, 389 Thiodipropionates 200 mg/kg
46
307a,b, c Tocopherols 500 mg/kg
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
acid)
Colours
100(i) Curcumin 10 mg/kg
101(i), (ii) Riboflavins 300 mg/kg
120 Carmines 500 mg/kg
150b Caramel II - sulfite caramel
500 mg/kg
150c Caramel III - ammonia caramel
500 mg/kg
150d Caramel IV - sulfite ammonia caramel
500 mg/kg
160a(ii) beta-carotenes, (vegetable)
1000 mg/kg
160a(i) beta-carotenes (synthetic)
35 mg/kg, singly or in
combination 160a (iii) beta-carotenes
(Blakeslea trispora)
160e beta-apo-8’-carotenal
160f beta-apo-8’-carotenoic acid, methyl or ethyl ester
160b(i) Annatto extracts, bixin-based
100 mg/kg (as bixin)
Emulsifiers
432, 433, 434, 435, 436
Polysorbates 10000 mg/kg (singly or in combination)
472e Diacetyltartaric and fatty acid esters of glycerol
10000 mg/kg
473 Sucrose esters of fatty acids
10000 mg/kg
474 Sucroglycerides 10000 mg/kg
475 Polyglycerol esters of fatty acids
5000 mg/kg
476 Polyglycerol esters of interesterified ricinoleic acid
4000 mg/kg
477 Propylene glycol esters of fatty acids
20000 mg/kg
479 Thermally oxidized soya bean oil interacted with mono- and diglycerides of fatty acids)
5000 mg/kg (in fat emulsions for frying or baking purpose, only).
481(i), 482(i) Stearoyl-2-lactylates 10000 mg/kg (singly or in combination)
484 Stearyl citrate 100 mg/kg (fat or oil basis)
491, 492, 493, 494, 495
Sorbitan esters of fatty acids
10000 mg/kg (singly or in combination)
Flavours
Natural flavouring substances and artificial flavouring substances
Preservatives
200, 201, 202, 203
Sorbates 2000 mg/kg (singly or in
174
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
combination (as sorbic acid))
210, 211, 212, 213
Benzoates 1000 mg/kg (singly or in combination (as benzoic acid))
If used in combination, the combined use shall not exceed 2000 mg/kg of which the benzoic acid portion shall not exceed 1000 mg/kg.
Stabilizers and Thickeners
405 Propylene glycol alginate
3000 mg/kg
186 Fat spread Refer Regulation 185 (i) CODEX STAN 253-2006: Standard for Dairy Fat Spreads (ii) CODEX STAN 256-2007: Standard for Fat Spreads and
Blended Spreads
CODEX STAN 253-2006: Standard for Dairy Fat Spreads
Only those additive functional classes indicated as technologically justified in the table below may be used for the product categories specified. Within each additive class, and where permitted according to the table, only those food additives listed below the table may be used and only within the functions and limits specified.
Additive functional class: Justified use in dairy fat spreads:
<70% milk fat content*
≥ 70% milk fat content
Acids X X
Acidity regulators X X
Anticaking agents - -
Antifoaming agents X X
Antioxidants X X
Bleaching agent - -
Bulking agents - -
Carbonating agents - -
Colours X X
Colour retention agents - -
Emulsifiers
Firming agents - -
Flavour enhancers X -
Foaming agents - -
Gelling agents - -
Humectants - -
Preservatives X X
Propellants X X
Raising agents - -
Sequestrants - -
Stabilizers X -
Thickeners X -
* The application of GMP in the use of emulsifiers, stabilizers, thickeners and flavour enhancers includes consideration of the fact that the amount required to obtain the technological function in the product decreases with increasing fat content, fading out at fat content about 70%.
175
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
INS Additive Maximum Level
Colours
100(i) Curcumin 5 mg/kg
160a(i) Carotenes, beta- (synthetic)
35 mg/kg, singly or in combination
160a(i) Carotenes, beta- (synthetic)
160a(iii) Carotenes, beta- (Blakeslea trispora)
160e Carotenal, beta-apo-8’-
160f Carotenoic acid, ethyl ester, beta-apo-8'-
160b(i) Annatto extracts, bixin based
20 mg/kg
Emulsifiers
432 Polyoxyethylene (20) sorbitan monolaurate
10000 mg/kg, singly or in combination (Dairy fat spreads for baking purposes only)
433 Polyoxyethylene (20) sorbitan monooleate
434 Polyoxyethylene (20) sorbitan monopalmitate
435 Polyoxyethylene (20) sorbitan monostearate
436 Polyoxyethylene (20) sorbitan tristearate
471 Mono- and di- glycerides of fatty acids
Limited byGMP
472a Acetic and fatty acid esters of glycerol
Limited by GMP
472b Lactic and fatty acid esters of glycerol
Limited by GMP
472c Citric and fatty acid esters of glycerol
Limited by GMP
472e Diacetyltartaric and fatty acid esters of glycerol
10000 mg/kg
473 Sucrose esters of fatty acids
10000 mg/kg, dairy fat spreads for baking purposes only.
474 Sucroglycerides 10000 mg/kg, dairy fat spreads for baking purpose only
475 Polyglycerol esters of fatty acids
5000 mg/kg
476 Polyglycerol esters of interesterified ricinoleic acid
4000 mg/kg
481(i) Sodium stearoyl lactylate
10000 mg/kg, singly or in combination
482(i) Calcium stearoy lactylate
491 Sorbitan monostearate 10000 mg/kg, singly or in combination
492 Sorbitan tristearate
493 Sorbitan monolaurate
494 Sorbitan monooleate
495 Sorbitan monopalmitate
Preservatives
200 Sorbic acid 2000 mg/kg, singly
176
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
201 Sodiu sorbate
or in combination (as sorbic acid) for fat contents < 59% and 1000 mg/kg, singly or in combination (as sorbic acid) for fat contents ≥ 59%
202 Potassium sorbate
203 Calcium sorbate
Stabilizers/thickeners
340(i) Potassium dihydrogen phosphate
880 mg/kg, singly or in combination, as phosphorous
340(ii) Dipotassi m hydrogen phosp a e
340(iii) T ipotassium phosphate
341(i) Monocalcium dihydrogen phosphate
341(ii) Calcium hydrogen phosphate
341(iii) Tricalcium phosphate
450(i) Disodium diposphate
400 Alginic acid Limited by GMP
401 Sodium alginate Limited by GMP
402 Potassium alginate Limited by GMP
403 Ammonium alginate Limited by GMP
404 Calcium alginate Limited by GMP
406 Agar Limited by GMP
405 Propylene glicol alginate 3000 mg/kg
407 Carrageenan Limited by GMP
407a Processed euchema seaweed (PES)
Limited by GMP
410 Carob bean gum Limited by GMP
412 Guar gum Limited by GMP
413 Tragacanth gum Limited by GMP
414 Gum arabic (Acacia gum)
Limited by GMP
415 Xanthan gum Limited by GMP
418 Gellan gum Limited by GMP
422 Glycerol Limited by GMP
440 Pectins Limited by GMP
460(i) Microcrystalline cellulose (Cellulose gel)
Limited by GMP
460(ii) Powdered cellulose Limited by GMP
461 Methyl cellulose Limited by GMP
463 Hydroxypropyl cellulose Limited by GMP
464 Hydroxypropyl methyl cellulose
Limited by GMP
465 Methyl ethyl cellulose Limited by GMP
466 Sodium carboxymethyl cellulose (cellulose gum)
Limited by GMP
500(i) Sodium carbonate Limited by GMP
500(ii) Sodium hydrogen carbonate
Limited by GMP
500(iii) Sodium sesquicarbonate Limited by GMP
1400 Dextrin, roasted starch Limited by GMP
1401 Acid-treated starch Limited by GMP
1402 Alkaline-treated starch Limited by GMP
177
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
1403 Bleached starch Limited by GMP
1404 Oxidized starch Limited by GMP
1405 Starches, enzyme treated
Limited by GMP
1410 Monostarch phosphate Limited by GMP
1412 Distarch phosphate Limited by GMP
1413 Phosphated distarch phosphate
Limited by GMP
1414 Acetylated distarch phosphate
Limited by GMP
1420 Starch acetate Limited by GMP
1422 Acetylated distarch adipate
Limited by GMP
1440 Hydroxypropyl starch Limited by GMP
1442 Hydroxypropyl distarch phosphate
Limited by GMP
Acidity regulators
325 Sodium lactate Limited by GMP
326 Potassium lactate Limited by GMP
327 Calcium lactate Limited by GMP
329 Magnesium lactate (DL-) Limited by GMP
331(i) Sodium dihydrogen citrate
Limited by GMP
331(ii) Disodium monohydrogen citrate
Limited by GMP
334 Tartaric acid (L(+)-) 5000 mg/kg, singly or in combination as tartaric acid
335 (i) Monosodium tartrate
335 (ii) Sodium L (+)-tartrate
336 (i) Monopotassium tartrate
336 (ii) Dipotassium tartrate
337 Potassium sodium L(+)-tartrate
339 (i) Sodium dihydrogen phosphate 880 mg/kg, singly or
in combination as phosphorous
339 (ii) Disodium hydrogen phosphate
339 (iii) Trisodium phosphate
338 Phosphoric acid
524 Sodium hydroxide Limited by GMP
526 Calcium hydroxide Limited by GMP
Antioxidants
304 Ascorbyl palpitate 500 mg/kg, as ascorbyl stearate 305 Ascorbyl stearate
307a Tocopherols 500 mg/kg
310 Propyl gallate 200 mg/kg, singly or in combination: Butylated Hydroxyanisole (INS 320), Butylated Hydroxytoluene (INS 321), and Propyl Gallate (INS 310) as a combined maximum level of 200 mg/kg on a fat or oil basis. May be used only in dairy fat spreads
178
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
intended for cooking purposes.
320 Butylated hydroxyanisole
200 mg/kg, singly or in combination: Butylated Hydroxyanisole (INS 320), Butylated Hydroxytoluene (INS 321), and Propyl Gallate (INS 310) as a combined maximum level of 200 mg/kg on a fat or oil basis. May be used only in dairy fat spreads intended for cooking purposes.
321 Butylated hydroxytoluene
75 mg/kg, singly or in combination: Butylated Hydroxyanisole (INS 320), Butylated Hydroxytoluene (INS 321), and Propyl Gallate (INS 310) as a combined maximum level of 200 mg/kg on a fat or oil basis. May be used only in dairy fat spreads intended for cooking purposes.
Anti-foaming agents
900a Polydimethylsiloxane 10 mg/kg in dairy fat spreads for frying purposes, only.
Flavour enhancers
627 Disodium 5’-guanylate Limited by GMP
628 Dipotassium 5’-guanylate
Limited by GMP
CODEX STAN 256-2007: Standard for Fat Spreads and Blended Spreads
Only those food additive classes listed below are technologically justified and may be used in products covered by this Standard. Within each additive class only those food additives listed below, or referred to, may be used and only for the functions, and within the limits, specified. Additive Functional Classes a. Acidity regulators b. Antifoaming agents c. Antioxidants d. Colours e. Emulsifiers f. Flavour enhancers g. Packing gases
179
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
h. Preservatives i. Stabilizers j. Thickeners Acidity regulators, antifoaming agents, antioxidants, colours, emulsifiers, flavour enhancers, packing gases, preservatives, stabilizers and thickeners used in accordance with Table 3 of the Codex General Standard for Food Additives are acceptable for use in foods conforming to this Standard.
INS Additive Maximum Level
Acidity Regulators
262(ii) Sodium diacetate 1000 mg/kg
334; 335(i), (ii); 336(i), (ii); 337
Tartrates 100 mg/kg (as tartaric acid)
338; 339(i), (ii), (iii); 340(i), (ii), (iii); 341(i), (ii), (iii); 342(i), (ii); 343(i), (ii), (iii); 450(i), (ii), (iii), (v), (vi); (vii), 451(i), (ii); 452(i), (ii), (iii), (iv),(v); 542
Phosphates
1000 mg/kg (as Phosphorus)
Antifoaming Agents
900a Polydimethyl-siloxane
10 mg/kg (frying purposes, only)
Antioxidants
304, 305 Ascorbyl esters 500 mg/kg (as ascorbyl stearate)
307a Tocopherol, d-alpha-
500 mg/kg (singly or in
combination)
307b Tocopherol concentrate, mixed
307c Tocopherol, dl-alpha
310 Propyl gallate 200 mg/kg (fat or oil basis) singly or in
combination
319 Tertiary butylhydroquinone
320 Butylated hydroxyanisole
321 Butylated hydroxytoluene
384 Isopropyl citrates 100 mg/kg
385, 386 EDTAs 100 mg/kg (as anhydrous calcium disodium EDTA))
388, 389 Thiodipropionates 200 mg/kg (as thiodipropionic acid)
Colours
100(i) Curcumin 10 mg/kg
180
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
101(i), (ii) Riboflavins 300 mg/kg
120 Carmines 500 mg/kg
150b Caramel II – sulfite caramel
500 mg/kg
150c Caramel III – ammonia caramel
500 mg/kg
150d Caramel IV – sulfite ammonia caramel
500 mg/kg
160a (ii) Beta-carotenes, (vegetable)
1000 mg/kg
160a(i) Beta-carotenes, (synthetic)
35 mg/kg singly or in combination
160a (iii) Beta-carotenes, (Blakeslea trispora)
160e Beta-apo-8’- carotenal
160f beta-apo-8’Carotenoic acid, methyl or ethyl ester
160b(i) Annatto extracts, bixin-based
100 mg/kg (as bixin)
Emulsifiers
432, 433, 434, 435, 436
Polysorbates 10000 mg/kg (singly or in combination)
472e Diacetyltartaric and fatty acid esters of glycerol
10000 mg/kg
473 Sucrose esters of fatty acids
10000 mg/kg
474 Sucroglycerides 10000 mg/kg
475 Polyglycerol esters of fatty acids
5000 mg/kg
476 Polyglycerol esters of interesterified ricinoleic acid
4000 mg/kg
477 Propylene glycol esters of fatty acids
20000 mg/kg
479 Thermally oxidized soya bean oil interacted with mono- and diglycerides of fatty acids)
5000 mg/kg (in fat emulsions for
frying or baking purpose, only)
481(i), 482(i) Stearoyl-2-lactylates
10000 mg/kg (singly or in combination)
484 Stearyl citare 100 mg/kg (fat or oil basis)
491, 492, 493, 494, 495
Sorbitan esters of fatty acids
10000 mg/kg (singly or in combination)
Flavours
Natural flavouring substances and artificial flavouring substances
Preservatives
181
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
200, 201, 202, 203
Sorbates 2000 mg/kg (singly or in combination (as sorbic acid))
210, 211, 212, 213
Benzoates 1000 mg/kg (singly or in combination (as benzoic acid))
If used in combination, the combined use shall not exceed 2000 mg/kg of which the benzoic acid portion shall not exceed 1000 mg/kg.
Stabilizers and Thickeners
405 Propylene glycol alginate
3000 mg/kg
187 Vanaspati (i) 2.0 Fats and oils, and fat emulsions (ii) 2.1 Fats and oils essentially free from water – No Food
Additive Provision (iii) 2.1.2 Vegetable oils and fats
2.1.2 Vegetable oils and fats
INS Additive Max. Level Notes
304,305 Ascorbyl esters 500 mg/kg 10
320 Butylated hydroxyanisole
200 mg/kg 15 & 130
321 Butylated hydroxytoluene
200 mg/kg 15 & 130
160a(ii) Carotenes, beta-, vegetable
1000 mg/kg
160a(i), a(iii),e,f
Carotenoids 25 mg/kg 232
330 Citric acid GMP 15 & 277
472c Citric and fatty acid esters of glycerol
100 mg/kg 277
472e Diacetyltartaric and fatty acid esters of glycerol
10000 mg/kg
314 Guaiac resin 1000 mg/kg
384 Isopropyl citrates 200 mg/kg
900a Polydimethyl-siloxane
10 mg/kg
432-436 Polysorbates 5000 mg/kg 102
310 Propyl gallate 200 mg/kg 15 & 130
477 Propylene glycol esters of fatty acids
10000 mg/kg
331(i) Sodium dihydrogen citrate
GMP 277
484 Stearyl citrate GMP
319 Tertiary butylhydroquinone
200 mg/kg 15 & 130
388,389 Thiodipropionates 200 mg/kg 46
307a, b, c
Tocopherols 300 mg/kg 356 & 357
331(iii) Trisodium citrate GMP 277
-
188 General standard for
edible oil
Refer Regulation 183 Refer Regulation 183
182
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
189 Cooking oil Refer Regulation 183 Refer Regulation 183
190 Refined coconut oil
Refer Regulation 183 Refer Regulation 183
191 Unrefined coconut oil
Refer Regulation 183 Refer Regulation 183
192 Corn oil Refer Regulation 183 Refer Regulation 183
193 Cottonseed oil
Refer Regulation 183 Refer Regulation 183
194 Groundnut oil peanut oil or arachis oil
Refer Regulation 183 Refer Regulation 183
195 Mustard seed oil
Refer Regulation 183 Refer Regulation 183
196 RBD palm oil Refer Regulation 183 Refer Regulation 183
197 NBD palm oil Refer Regulation 183 Refer Regulation 183
198 RBD palm olein
Refer Regulation 183 Refer Regulation 183
199 NBD palm olein
Refer Regulation 183 Refer Regulation 183
200 RBD palm kernel oil
Refer Regulation 183 Refer Regulation 183
201 Olive oil Refer Regulation 183 (i) CODEX STAN 33-1981: Standard for Olive Oils and Olive Pomance Oils
Virgin olive oils No additives are permitted in these products. Refined olive oil, olive oil, refined olive-pomace oil and olive-pomace oil The addition of alpha-tocopherols (d-alpha tocopherol (INS 307a); mixed tocopherol concentrate (INS 307b); dl-alpha-tocopherol (INS 307c)) to the above products is permitted to restore natural tocopherol lost in the refining process. The concentration of alpha-tocopherol in the final product shall not exceed 200 mg/kg.
202 Rice bran oil Refer Regulation 183 Refer Regulation 183
203 Rapeseed oil or toria oil
Refer Regulation 183 Refer Regulation 183
204 Safflower seed oil
Refer Regulation 183 Refer Regulation 183
205 Sesame seed oil or gingerly
oil
Refer Regulation 183 Refer Regulation 183
206 Soya bean oil Refer Regulation 183 Refer Regulation 183
207 Sunflower seed oil
Refer Regulation 183 Refer Regulation 183
209 Vegetable (i) 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
(ii) 4.2 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
-
210 Fresh vegetable
(i) 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
(ii) 4.2 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera),
(i) CODEX STAN 38-1981: General Standard for Edible Fungi and Fungus Products
(ii) CODEX STAN 40R-1981: Standard for Fresh Fungus “Chanterelle” - No Food Additive Provision
(iii) CODEX STAN 131-1981: Standard for Unshelled
183
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
seaweeds, and nuts and seeds (iv) 4.2.1 Fresh vegetables (including mushrooms and fungi,
roots and tubers, pulses and legumes and aloe vera), seaweeds, and nuts and seeds – No Food Additive Provision
(iii) 4.2.1.1 Untreated fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds.
(iv) 4.2.1.2 Surface-Treated Fresh Vegetables (Including Mushrooms and Fungi, Roots And Tubers, Pulses And Legumes, and Aloe Vera), seaweeds, and nuts and seeds
(v) 4.2.1.3 Peeled, cut or shredded fresh vegetable (including mushrooms and fungi,roots and tubers,pulses and legumes and aloe vera), seaweeds and nuts seeds
(vi) 4.2.2 Processed vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
(vii) 4.2.2.1 Frozen vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds and nuts and seeds
(viii) 4.2.2.2 Dried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
(ix) 4.2.2.3 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds in vinegar, oil, brine, or soybean sauce
(x) 4.2.2.4 Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds
(xi) 4.2.2.6 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed pulps and preparations (e.g. vegetable desserts and sauces, candied vegetables) other than food category 04.2.2.5
(xii) 4.2.2.7 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
4.2.1.1 Untreated fresh vegetables [including mushrooms and fungi, roots and tubers, pulses and legumes
(including soybeans) and aloe vera)], seaweeds, and nuts and seeds
INS Additive Maximum Level
Notes
260 Acetic acid, glacial GMP 262 & 263
300 Ascorbic acid L- 500 mg/kg 262
330 Citric Acid GMP 262 & 264
270 Lactic acid, L-, D- and DL
GMP 262 & 264
331(i) Sodium dihydrogen citrate
GMP 262
331(iii) Trisodium citrate GMP 262
Pistachio Nuts - No Food Additive Provision (iv) CODEX STAN 171-1989: Standard for Certain Pulses -
No Food Additive Provision (v) CODEX STAN 185-1993: Standard for Nopal– No Food
Additive Provision (vi) CODEX STAN 186-1993: Standard for Prickly Pear – No
Food Additive Provision (vii) CODEX STAN 188-1993: Standard for Baby Corn – No
Food Additive Provision (viii) CODEX STAN 197-1995: Standard for Avocado – No
Food Additive Provision (ix) CODEX STAN 200-1995: Standard for Peanuts – No
Food Additive Provision (x) CODEX STAN 218-1999: Standard for Ginger – No
Food Additive Provision (xi) CODEX STAN 224-2001: Standard for Tannia – No
Food Additive Provision (xii) CODEX STAN 225-2001: Standard for Asparagus – No
Food Additive Provision (xiii) CODEX STAN 238-2003: Standard for Sweet Cassava –
No Food Additive Provision (xiv) CODEX STAN 293-2008: Standard for Tomatoes – No
Food Additive Provision
CODEX STAN 38-1981: General Standard for Edible Fungi and Fungus Products
Additive Maximum Level
Acetic acid Not limited except as provided for below in respect of Pickled Fungi and Sterilized Fungi
Lactic acid
Citric acid
Ascorbic acid
Acetic 20 g/kg in Pickled Fungi
Lactic acid 5 g/kg singly or in combination in Sterilized fungi Citric acid
184
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
4.2.1.2 Surface-treated fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and
legumes, and aloe vera), seaweeds, and nuts and seeds
INS Additive Maximum Level
Notes
901 Beeswax GMP 79
902 Candelilla wax GMP 79
120 Carmines 500 mg/kg 4 & 16
903 Carnauba wax 400 mg/kg 79
160a(i), a(iii),e,f
Carotenoids 500 mg/kg 4,16 & 161
455(iii) Glycerol ester of wood resin
110 mg/kg
243 Lauric arginate ethyl ester
200 mg/kg
905c(i) Microcrystalline wax
50 mg/kg
338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v);542
Phosphates 1760 mg/kg 16 & 33
101(i),(ii), (iii)
Riboflavins 300 mg/kg 4 & 16
904 Shellac, bleached GMP 79
110 Sunset yellow FCF 300 mg/kg 4 & 16
4.2.1.3 Peeled, cut or shredded fresh vegetable (including mushrooms and fungi, roots and tubers,
pulses and legumes and aloe vera), seaweeds and nuts seeds
INS Additive Max. Level
Notes
243 Lauric arginate ethyl ester
200 mg/kg
338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii),(ix); 451(i),(ii); 452(i)-(v); 542
Phosphates 5600 mg/kg
33 & 76
301 Sodium ascorbate GMP
220-225, 539
Sulfites 50 mg/kg 44, 76 & 136
185
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
4.2.2 Processed vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe
vera), seaweeds, and nuts and seeds
INS Additive Maximum Level
Notes
150d Caramel IV – sulfite ammonia caramel
50000 mg/kg 92 & 161
4.2.2.1 Frozen vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe
vera), seaweeds and nuts and seeds
INS Additive Max. Level
Notes
260 Acetic acid, glacial
GMP 262 & 263
300 Ascorbic acid, L- GMP 110
951 Aspartame 1000 mg/kg
161 & 191
509 Calcium chloride GMP 29, 323 & 324
516 Calcium sulfate GMP 29, 323 & 324
330 Citric acid GMP 242, 262,
264 & 265
385, 386 Ethylene diamine tetra acetates
100 mg/kg
21 & 110
270 Lactic acid, L-, D- and DL-
GMP 262 & 264
296 Malic acid, DL- GMP 265
621
Monosodium L-glutamate
GMP 201
961 Neotame 33 mg/kg 161
338; 339(i)-(iii); 340(i)- (iii); 341(i)-(iii); 342(i)- (ii); 343(i)-(iii); 450(i)- (iii),(v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542
Phosphates 5000 mg/kg
33 & 76
900a Polydimethyl-siloxane
10 mg/kg 15
332(i) Potassium dihydrogen citrate
GMP
29
954(i)-(iv) Saccharins 500 mg/kg
161
331(i) Sodium dihydrogen citrate
GMP 29
955 Sucralose (Trichlorogalacto-
150 mg/kg
161
186
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
sucrose)
220-225, 539
Sulfites 50 mg/kg 44, 76, 136 & 137
333(iii) Tricalcium citrate GMP 29
332(ii) Tripotassium citrate
GMP 29
331(iii) Trisodium citrate GMP 29
4.2.2.2 Dried vegetable (including mushrooms and fungi,roots and tubers, pulses and legumes, and aloe
vera), seaweeds, and nuts and seeds
INS Additive Max. Level Notes
304,305 Ascorbyl esters 80 mg/kg 10
951 Aspartame 1000 mg/kg 161 & 191
210-213 Benzoates 1000 mg/kg 13
320 Butylated hydroxyanisole
200 mg/kg 15,76 & 196
321 Butylated hydroxytoluene
200 mg/kg 15,76 &196
161g Canthaxanthin 10 mg/kg
150c Caramel III - ammonia caramel
50000 mg/kg
76 & 161
160a(ii) Carotenes, beta-, vegetable
200 mg/kg
160a(i), a(iii),e,f
Carotenoids 1000 mg/kg 16
472e Diacetyltartaric and fatty acid esters of glycerol
10000 mg/kg
385,386 Ethylene diamine tetra acetates
800 mg/kg 21 & 64
961 Neotame 33 mg/kg 161
338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v);542
Phosphates 5000 mg/kg 33 & 76
310 Propyl gallate 50 mg/kg 15, 76 &196
954(i)-(iv)
Saccharins 500 mg/kg 161
491-495 Sorbitan esters of fatty acids
5000 mg/kg 76
481(i), 482(i)
Stearoyl lactylates 5000 mg/kg 76
960 Steviol glycosides 40 mg/kg 26
955 Sucralose (Trichlorogalacto-sucrose)
580 mg/kg 161
187
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
220-225, , 539
Sulfites 500 mg/kg 44 & 105
307a,b,c Tocopherols 200 mg/kg XS38
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.2.2.3 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes and aloe vera),
seaweeds in vinegar, oil, brine or soy sauce
INS Additive Max. Level
Notes
950 Acesulfame potassium
200 mg/kg
144 & 188
129 Allura red AC 300 mg/kg
161
523 Aluminium ammonium sulfate
520 mg/kg
6 & 245
951 Aspartame 300 mg/kg
144 & 191
962 Aspartame-acesulfame salt
200 mg/kg
113 & 161
210-213 Benzoates 2000 mg/kg
13
133 Brilliant blue FCF 500 mg/kg
161
150c Caramel III - ammonia caramel
500 mg/kg
120 Carmines 500 mg/kg
161 & 178
160a(ii) Carotenes, beta-, vegetable
1320 mg/kg
160a(i), a(iii),e,f
Carotenoids 50 mg/kg 161
472e Diacetyltartaric and fatty acid esters of glycerol
2500 mg/kg
385,386 Ethylene diamine tetra acetates
250 mg/kg
21
143 Fast green FCF 300 mg/kg
579 Ferrous gluconate 150 mg/kg
23 & 48
585 Ferrous lactate 150 mg/kg
23 & 48
163(ii) Grape skin extract 100 mg/kg
179 & 181
214,218 Hydroxybenzoates, para-
1000 mg/kg
27
132 Indigotine (Indigo carmine)
150 mg/kg
161
243 Lauric arginate ethyl ester
200 mg/kg
961 Neotame 10 mg/kg 144
338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii),
Phosphates 2200 mg/kg
33
188
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
(ix); 451(i),(ii); 452(i)-(v);542
900a Polydimethylsiloxane 10 mg/kg
101(i),(ii),(iii)
Riboflavins 500 mg/kg
954(i)-(iv)
Saccharins 160 mg/kg
144
200-203 Sorbates 1000 mg/kg
42
960 Steviol glycosides 330 mg/kg
26
955 Sucralose (Trichlorogalacto-sucrose)
400 mg/kg
220-225, 539
Sulfites 100 mg/kg
44
334, 335(ii), 337
Tartrates 15000 mg/kg
45, XS38
& XS115
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.2.2.4 Canned or bottled (pasteurized) or retort pouch vegetable (including mushrooms and fungi, roots and
tubers, pulses and legumes, and aloe vera), and seaweeds
INS Additive Max. Level
Notes
950 Acesulfame potassium
350 mg/kg
161 & 188
129 Allura red AC 200 mg/kg
161
951 Aspartame 1000 mg/kg
161 & 191
133 Brilliant blue FCF 200 mg/kg
161
150c Caramel III - ammonia caramel
50000 mg/kg
161
160a(ii) Carotenes, beta-,vegetable
200 mg/kg
160a(i), a(iii),e,f
Carotenoids 50 mg/kg 161
385,386 Ethylene diamine tetra acetates
365 mg/kg
21
143 Fast green FCF 200 mg/kg
961 Neotame 33 mg/kg 161
338; 339(i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii),(ix); 451(i),(ii); 452(i)(v); 542
Phosphates 2200 mg/kg
33
189
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
900a Polydimethyl-siloxane
10 mg/kg
954(i)-(iv)
Saccharins 160 mg/kg
144 & 161
512 Stannous chloride 25 mg/kg 43
960 Steviol glycosides 70 mg/kg 26
955 Sucralose (Trichlorogalacto-sucrose)
580 mg/kg
161
220-225, 539
Sulfites 50 mg/kg 44
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.2.2.6 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera),
seaweed, and nut and seed pulps and preparations (e.g. vegetable desserts and sauces, candied vegetables)
other than food category 04.2.2.5
INS Additive Max. Level
Notes
950 Acesulfame potassium
350 mg/kg
161 & 188
129 Allura red AC 200 mg/kg
92 & 161
951 Aspartame 1000 mg/kg
161 & 191
962 Aspartame -acesulfame salt
350 mg/kg
113 & 161
210-213 Benzoates 3000 mg/kg
13
133 Brilliant blue FCF 100 mg/kg
92 & 161
150c Caramel III - ammonia caramel
50000 mg/kg
161
120 Carmines 200 mg/kg
92
160a(ii) Carotenes, beta-, vegetable
1000 mg/kg
92
160a(i), a(iii),e,f
Carotenoids 50 mg/kg 92 & 161
141(i),(ii) Chlorophylls and chlorophyllins, copper complexes
100 mg/kg
62 & 92
952(i), (ii), (iv)
Cyclamates 250 mg/kg
17 & 161
472e Diacetyltartaric and fatty acid esters of glycerol
2500 mg/kg
385,386 Ethylene diamine tetra acetates
80 mg/kg 21
163(ii) Grape skin extract 100 mg/kg
92 & 181
214,218 Hydroxybenzoates, para-
1000 mg/kg
27
132 Indigotine (Indigo carmine)
200 mg/kg
92 & 161
961 Neotame 33 mg/kg 161
338; 339 (i) -(iii);
Phosphates 2200 mg/kg
33
190
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii),(ix); 451(i),(ii); 452(i)-(v); 542
900a Polydimethylsiloxane 50 mg/kg
432-436 Polysorbates 3000 mg/kg
477 Propylene glycol esters of fatty acids
5000 mg/kg
101(i),(ii),(iii)
Riboflavins 300 mg/kg
92
954(i)-(iv)
Saccharins 200 mg/kg
161
200-203 Sorbates 1000 mg/kg
42
960 Steviol glycosides 165 mg/kg
26
955 Sucralose (Trichlorogalacto-sucrose)
400 mg/kg
161
474 Sucroglycerides 5000 mg/kg
220-225, 539
Sulfites 300 mg/kg
44 & 205
110 Sunset yellow FCF 50 mg/kg 92
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.2.2.7 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
INS Additive Max. Level
Notes
950 Acesulfame potassium
1000 mg/kg
188
260 Acetic acid, glacial
GMP
400 Alginic acid GMP
300 Ascorbic acid, L- GMP
951 Aspartame 2500 mg/kg
161 & 191
210-213 Benzoates 1000 mg/kg
13
133 Brilliant blue FCF 100 mg/kg
92 & 161
634 Calcium 5'-ribonucleotides
GMP 279
170(i) Calcium carbonate
GMP
509 Calcium chloride GMP
327 Calcium lactate 10000 mg/kg
58
191
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
150c Caramel III - ammonia caramel
50000 mg/kg
161
160a(ii) Carotenes, beta-, vegetable
1000 mg/kg
160a(i),a(iii),e,f
Carotenoids 50 mg/kg
407 Carrageenan GMP
141(i),(ii) Chlorophylls and chlorophyllins, copper complexes
100 mg/kg
62
330 Citric acid GMP
472c Citric and fatty acid esters of glycerol
GMP
1400 Dextrins, roasted starch
GMP
472e Diacetyltartaric and fatty acid esters of glycerol
2500 mg/kg
627 Disodium 5' - guanylate
GMP 279
631 Disodium 5' -iInosinate
GMP 279
635
Disodium 5' -ribonucleotides
GMP 279
127 Erythrosine 30 mg/kg
385, 386 Ethylene diamine tetra acetates
250 mg/kg
21
143 Fast green FCF 100 mg/kg
161
297 Fumaric acid GMP
422 Glycerol GMP
163(ii) Grape skin extract 100 mg/kg
161 & 181
412 Guar gum GMP
214, 218 Hydroxybenzoates, para-
300 mg/kg
27
132 Indigotine (Indigo carmine)
300 mg/kg
161
270
Lactic acid, L-, D- and DL-
GMP
322(i) Lecithin GMP
504(i) Magnesium carbonate
5000 mg/kg
36
296 Malic acid, DL- GMP
621 Monosodium L-glutamate
GMP 279
961 Neotame 33 mg/kg 161
440 Pectins GMP
338; 339(i)(iii); 340(i)-(iii); 341(i)-(iii); 342(i)-(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii),(ix); 451(i),(ii);
Phosphates 2200 mg/kg
33
192
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
452(i)-(v); 542
900a Polydimethyl-siloxane
10 mg/kg
124 Ponceau 4R (Cochineal red A)
500 mg/kg
161
501(i) Potassium Carbonate
GMP
508 Potassium Chloride
GMP
407a Processed eucheuma seaweed (PES)
GMP
1204 Pullulan GMP
101(i),(ii), (iii)
Riboflavins 500 mg/kg
954(i)-(iv) Saccharins 200 mg/kg
161
262(i) Sodium acetate GMP
301 Sodium ascorbate GMP
500(i) Sodium carbonate GMP
350(ii) Sodium DL-malate
GMP
316 Sodium erythorbate (sodium isoascorbate)
GMP 280
365 Sodium fumarates GMP
576 Sodium gluconate GMP
325 Sodium lactate GMP
200-203 Sorbates 1000 mg/kg
42
960 Steviol glycosides 200 mg/kg
26
955 Sucralose (Trichlorogalacto-sucrose)
580 mg/kg
161
220-225, 539
Sulfites 500 mg/kg
44
110 Sunset yellow FCF
200 mg/kg
92
331(iii) Trisodium citrate GMP
415 Xanthan gum GMP
211 Dried or dehydrated vegetable
(i) 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
(ii) 4.2 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
(iii) 4.2.1 Fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes and aloe vera), seaweeds, and nuts and seeds – No Food Additive Provision
(iv) 4.2.1.1 Untreated fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds.4.2.2 Processed vegetables (including
(i) CODEX STAN 38-1981: General Standard for Edible Fungi and Fungus Products
(ii) CODEX STAN 39-1981: Standard for Dried Edible Fungi - No Food Additive Provision
193
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
(v) 4.2.2 Processed vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
(vi) 4.2.2.1 Frozen vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds and nuts and seeds
(vii) 4.2.2.2 Dried vegetable(including mushrooms and fungi,roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
(i) 4.2.2.3 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds in vinegar, oil, brine, or soybean sauce
(ii) 4.2.2.4 Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds
(iii) 4.2.2.6 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed pulps and preparations (e.g. vegetable desserts and sauces, candied vegetables) other than food category 04.2.2.5
(viii) 4.2.2.7 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
4.2.1.1 Untreated fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and
legumes [(including soybeans)] and aloe vera), seaweeds, and nuts and seeds
INS Additive Max. Level
Notes
260 Acetic acid, glacial GMP 262 & 263
300 Ascorbic acid L- 500 mg/kg
262
330 Citric acid GMP 262 & 264
270 Lactic acid, L-, D- and DL
GMP 262 & 264
331(i) Sodium dihydrogen citrate
GMP 262
331(iii) Trisodium citrate GMP 262
4.2.2 Processed vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe
vera), seaweeds, and nuts and seeds
INS Additive Max. Level Notes
150d Caramel IV – sulfite ammonia caramel
50000 mg/kg 92 & 161
CODEX STAN 38-1981: General Standard for Edible Fungi and Fungus Products
Additive Maximum Level
Acetic acid Not limited except as provided for below in respect of Pickled Fungi and Sterilized Fungi
Lactic acid
Citric acid
Ascorbic acid
Acetic 20 g/kg in Pickled Fungi
Lactic acid 5 g/kg singly or in combination in Sterilized fungi Citric acid
194
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
4.2.2.1 Frozen vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe
vera), seaweeds and nuts and seeds
INS Additive Max. Level
Notes
260 Acetic acid, glacial
GMP 262 & 263
300 Ascorbic acid, L- GMP 110
951 Aspartame 1000 mg/kg
161 & 191
509 Calcium chloride GMP 29, 323 & 324
516 Calcium sulfate GMP 29, 323 & 324
330 Citric acid GMP 242, 262,
264 & 265
385, 386 Ethylene diamine tetra acetates
100 mg/kg
21 & 110
270 Lactic acid, L-, D- And DL-
GMP 262 & 264
296 Malic acid, DL- GMP 265
621
Monosodium L-glutamate
GMP 201
961 Neotame 33 mg/kg 161
338; 339(i)-(iii); 340(i)- (iii); 341(i)-(iii); 342(i)- (ii); 343(i)-(iii); 450(i)- (iii),(v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542
Phosphates 5000 mg/kg
33 & 76
900a Polydimethyl-siloxane
10 mg/kg 15
332(i) Potassium dihydrogen citrate
GMP
29
954(i)-(iv) Saccharins 500 mg/kg
161
331(i) Sodium dihydrogen citrate
GMP 29
955
Sucralose (Trichloro-galactosucrose)
150 mg/kg
161
220-225, 539
Sulfites 50 mg/kg 44, 76, 136 & 137
333(iii) Tricalcium citrate GMP 29
332(ii) Tripotassium citrate
GMP 29
331(iii) Trisodium citrate GMP 29
195
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
4.2.2.2 Dried vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera),
seaweeds, and nuts and seeds
INS Additive Maximum Level
Notes
304,305 Ascorbyl esters 80 mg/kg 10
951 Aspartame 1000 mg/kg 161 & 191
210-213 Benzoates 1000 mg/kg 13
320 Butylated hydroxyanisole
200 mg/kg 15,76 & 196
321 Butylated hydroxytoluene
200 mg/kg 15,76 &196
161g Canthaxanthin 10 mg/kg
150c Caramel III - ammonia caramel
50000 mg/kg
76 & 161
160a(ii) Carotenes, beta-, vegetable
200 mg/kg
160a(i), a(iii),e,f
Carotenoids 1000mg/kg 16
472e Diacetyltartaric and fatty acid esters of glycerol
10000 mg/kg
385,386 Ethylene diamine tetra acetates
800 mg/kg 21 & 64
961 Neotame 33 mg/kg 161
338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542
Phosphates 5000 mg/kg 33 & 76
310 Propyl gallate 50 mg/kg 15, 76 &196
954(i)-(iv)
Saccharins 500 mg/kg 161
491-495 Sorbitan esters of fatty acids
5000 mg/kg 76
481(i), 482(i)
Stearoyl lactylates 5000 mg/kg 76
960 Steviol glycosides 40 mg/kg 26
955 Sucralose (Trichlorogalacto-sucrose)
580 mg/kg 161
220-225, , 539
Sulfites 500 mg/kg 44 & 105
307a, b, c
Tocopherols 200 mg/kg XS38
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
196
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
4.2.2.3 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes and aloe vera),
seaweeds in vinegar, oil, brine or soy sauce
INS Additive Maximum Level
Notes
950 Acesulfame potassium
200 mg/kg 144 & 188
129 Allura red AC 300 mg/kg 161
523 Aluminium ammonium sulfate
520 mg/kg 6 & 245
951 Aspartame 300 mg/kg 144 & 191
962 Aspartame-acesulfame salt
200 mg/kg 113 & 161
210-213 Benzoates 2000 mg/kg 13
133 Brilliant blue FCF 500 mg/kg 161
150c Caramel III - ammonia caramel
500 mg/kg
120 Carmines 500 mg/kg 161 & 178
160a(ii) Carotenes, beta-, vegetable
1320 mg/kg
160a(i), a(iii),e,f
Carotenoids 50 mg/kg 161
472e Diacetyltartaric and fatty acid esters of glycerol
2500 mg/kg
385,386 Ethylene diamine tetra acetates
250 mg/kg 21
143 Fast green FCF 300 mg/kg
579 Ferrous gluconate 150 mg/kg 23 & 48
585 Ferrous lactate 150 mg/kg 23 & 48
163(ii) Grape skin extract 100 mg/kg 179 & 181
214,218 Hydroxybenzoates, para-
1000 mg/kg 27
132 Indigotine (Indigo carmine)
150 mg/kg 161
243 Lauric arginate ethyl ester
200 mg/kg
961 Neotame 10 mg/kg 144
338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v);542
Phosphates 2200 mg/kg 33
900a Polydimethyl-siloxane
10 mg/kg
197
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
101(i),(ii),(iii)
Riboflavins 500 mg/kg
954(i)-(iv)
Saccharins 160 mg/kg 144
200-203 Sorbates 1000 mg/kg 42
960 Steviol glycosides 330 mg/kg 26
955 Sucralose (Trichlorogalacto-sucrose)
400 mg/kg
220-225, 539
Sulfites 100 mg/kg 44
334, 335(ii), 337
Tartrates 15000 mg/kg
45, XS38
& XS115
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.2.2.4 Canned or bottled (pasteurized) or retort pouch vegetable (including mushrooms and fungi, roots and
tubers, pulses and legumes, and aloe vera), and seaweeds
INS Additive Maximum Level
Notes
950 Acesulfame potassium
350 mg/kg 161 & 188
129 Allura red AC 200 mg/kg 161
951 Aspartame 1000 mg/kg 161 & 191
133 Brilliant blue FCF 200 mg/kg 161
150c Caramel III – ammonia caramel
50000 mg/kg
161
160a(ii) Carotenes, beta-,vegetable
200 mg/kg
160a(i), a(iii),e,f
Carotenoids 50 mg/kg 161
385,386 Ethylene diamine tetra acetates
365 mg/kg 21
143 Fast green FCF 200 mg/kg
961 Neotame 33 mg/kg 161
338; 339(i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii),(ix); 451(i),(ii); 452(i)-(v); 542
Phosphates 2200 mg/kg 33
900a Polydimethyl-siloxane
10 mg/kg
954(i)-(iv)
Saccharins 160 mg/kg 144 & 161
512 Stannous chloride 25 mg/kg 43
960 Steviol glycosides 70 mg/kg 26
955 Sucralose (Trichlorogalacto-sucrose)
580 mg/kg 161
198
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
220-225, 539
Sulfites 50 mg/kg 44
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.2.2.6 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera),
seaweed, and nut and seed pulps and preparations (e.g. vegetable desserts and sauces, candied vegetables)
other than food category 04.2.2.5
INS Additive Maximum Level
Notes
950 Acesulfame potassium
350 mg/kg 161 & 188
129 Allura red AC 200 mg/kg 92 & 161
951 Aspartame 1000 mg/kg 161 & 191
962 Aspartame-acesulfame salt
350 mg/kg 113 & 161
210-213 Benzoates 3000 mg/kg 13
133 Brilliant blue FCF 100 mg/kg 92 & 161
150c Caramel III - ammonia caramel
50000 mg/kg
161
120 Carmines 200 mg/kg 92
160a(ii) Carotenes, beta-, vegetable
1000 mg/kg 92
160a(i), a(iii),e,f
Carotenoids 50 mg/kg 92 & 161
141(i),(ii) Chlorophylls and chlorophyllins, copper complexes
100 mg/kg 62 & 92
952(i), (ii), (iv)
Cyclamates 250 mg/kg 17 & 161
472e Diacetyltartaric and fatty acid esters of glycerol
2500 mg/kg
385,386 Ethylene diamine tetra acetates
80 mg/kg 21
163(ii) Grape skin extract 100 mg/kg 92 & 181
214,218 Hydroxybenzoates, para-
1000 mg/kg 27
132 Indigotine (Indigo carmine)
200 mg/kg 92 & 161
961 Neotame 33 mg/kg 161
338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii),(ix); 451(i),(ii); 452(i)-(v); 542
Phosphates 2200 mg/kg 33
900a Polydimethyl-siloxane
50 mg/kg
199
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
432-436 Polysorbates 3000 mg/kg
477 Propylene glycol esters of fatty acids
5000 mg/kg
101(i),(ii),(iii)
Riboflavins 300 mg/kg 92
954(i)-(iv)
Saccharins 200 mg/kg 161
200-203 Sorbates 1000 mg/kg 42
960 Steviol glycosides 165 mg/kg 26
955 Sucralose (Trichlorogalacto-sucrose)
400 mg/kg 161
474 Sucroglycerides 5000 mg/kg
220-225, 539
Sulfites 300 mg/kg 44 & 205
110 Sunset yellow FCF 50 mg/kg 92
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.2.2.7 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
INS Additive Max. Level
Notes
950 Acesulfame potassium
1000 mg/kg
188
260 Acetic acid, glacial GMP
400 Alginic acid GMP
300 Ascorbic acid, L- GMP
951 Aspartame 2500 mg/kg
161 & 191
210-213 Benzoates 1000 mg/kg
13
133 Brilliant blue FCF 100 mg/kg
92 & 161
634 Calcium 5'-ribonucleotides
GMP 279
170(i) Calcium carbonate GMP
509 Calcium chloride GMP
327 Calcium lactate 10000 mg/kg
58
150c Caramel III - ammonia caramel
50000 mg/kg
161
160a(ii) Carotenes, beta-, vegetable
1000 mg/kg
160a(i),a(iii),e,f
Carotenoids 50 mg/kg
407 Carrageenan GMP
141(i),(ii) Chlorophylls and chlorophyllins, copper complexes
100 mg/kg
62
330 Citric acid GMP
472c Citric and fatty acid esters of glycerol
GMP
1400 Dextrins, roasted starch
GMP
200
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
472e Diacetyltartaric and fatty acid esters of glycerol
2500 mg/kg
627 Disodium 5' - guanylate
GMP 279
631 Disodium 5' - inosinate
GMP 279
635
Disodium 5'-ribonucleotides
GMP 279
127 Erythrosine 30 mg/kg
385, 386 Ethylene diamine tetra acetates
250 mg/kg
21
143 Fast green FCF 100 mg/kg
161
297 Fumaric acid GMP
422 Glycerol GMP
163(ii) Grape skin extract 100 mg/kg
161 & 181
412 Guar gum GMP
214, 218 Hydroxybenzoates, para-
300 mg/kg
27
132 Indigotine (Indigo carmine)
300 mg/kg
161
270
Lactic acid, L-, D- and DL-
GMP
322(i) Lecithin GMP
504(i) Magnesium carbonate
5000 mg/kg
36
296 Malic acid, DL- GMP
621 Monosodium L-glutamate
GMP 279
961 Neotame 33 mg/kg 161
440 Pectins GMP
338; 339(i)-(iii); 340(i)- (iii); 341(i)-(iii); 342(i)- (ii); 343(i)-(iii); 450(i)- (iii),(v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542
Phosphates 2200 mg/kg
33
900a Polydimethylsiloxane 10 mg/kg
124 Ponceau 4R (Cochineal red A)
500 mg/kg
161
501(i) Potassium carbonate GMP
508 Potassium chloride GMP
407a Processed eucheuma seaweed
GMP
201
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
(PES)
1204 Pullulan GMP
101(i),(ii), (iii)
Riboflavins 500 mg/kg
954(i)-(iv)
Saccharins 200 mg/kg
161
262(i) Sodium acetate GMP
301 Sodium ascorbate GMP
500(i) Sodium carbonate GMP
350(ii) Sodium DL-malate GMP
316 Sodium erythorbate (Sodium isoascorbate)
GMP 280
365 Sodium fumarates GMP
576 Sodium gluconate GMP
325 Sodium lactate GMP
200-203 Sorbates 1000 mg/kg
42
960 Steviol glycosides 200 mg/kg
26
955 Sucralose (Trichlorogalacto-sucrose)
580 mg/kg
161
220-225, 539
Sulfites 500 mg/kg
44
110 Sunset yellow FCF 200 mg/kg
92
331(iii) Trisodium citrate GMP
415 Xanthan gum GMP
212 Frozen vegetable
Refer Regulation 211
(i) CODEX STAN 38-1981: General Standard for Edible Fungi and Fungus Products
(ii) CODEX STAN 41-1981: Standard for Quick Frozen Peas (iii) CODEX STAN 77-1981: Standard for Quick Frozen
Spinach - No Food Additive Provision (iv) CODEX STAN 104-1981: Standard for Quick Frozen Leek
- No Food Additive Provision (v) CODEX STAN 110-1981: Standard for Quick Frozen
Broccoli (vi) CODEX STAN 111-1981: Standard for Quick Frozen
Cauliflower (vii) CODEX STAN 112-1981: Standard for Quick Frozen
Brussels Sprouts (viii) CODEX STAN 113-1981: Standard for Quick Frozen
Green Beans and Quick Frozen Wax Beans (ix) CODEX STAN 114-1981: Standard for Quick Frozen
French Fried Potates
202
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
CODEX STAN 38-1981: General Standard for Edible Fungi and Fungus Products
Additive Maximum Level
Acetic acid Not limited except as provided for below in respect of Pickled Fungi and Sterilized Fungi
Lactic acid
Citric acid
Ascorbic acid
Acetic 20 g/kg in Pickled Fungi
Lactic acid 5 g/kg singly or in combination in Sterilized Fungi Citric acid
CODEX STAN 41-1981: Standard for Quick Frozen Peas
Additive Maximum Level
Natural flavours and their identical synthetic equivalents except those which are known to represent a toxic hazard
Limited by GMP
CODEX STAN 110-1981: Standard for Quick Frozen Broccoli
Food additive are not permitted
Carry-Over Principle: Section 4.1 of the GSFA shall apply.
CODEX STAN 111-1981: Standard Quick Frozen Cauliflower
Citric acid or malic acid, as processing aids for use in the blanching or cooling water in accordance with GMP.
Carry-Over Principle: Section 4.1 of the GSFA shall apply.
CODEX STAN 112-1981: Standard for Quick Frozen Brussels Sprouts
Food additive are not permitted
Carry-Over Principle: Section 4.1 of the GSFA shall apply.
CODEX STAN 113-1981: Standard For Quick Frozen Green Beans and Quick
Frozen Wax Beans
Food additive are not permitted
Carry-Over Principle: Section 4.1 of the GSFA shall apply.
CODEX STAN 114-1981: Standard for Quick Frozen French Fried Potatoes
Additive Maximum Level
Sequestrants
Disodium dihydrogen pyrophosphate
Tetrasodium pyrophosphate 100 mg/kg singly or in combination
Ethylene diamine tetra-acetic acid (Ca-diNa salt)
(Phosphates expressed as P2O5)
Ascorbic acid
Citric acid Limited by GMP
203
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
Malic acid
Processing Aids
Sulfite, bisulfite, metabisulfite(sodium or potassium salt)
50 mg/kg, singly or in combination, expressed as
SO2
Sodium hydroxide Limited by GMP
Potassium hydroxide
Citric acid
Dimethylpolysiloxane 10 mg/kg on a fat basis
Carry-Over Principle: Section 4.1 of the GSFA shall apply.
213 Vegetable product
- -
214 Salted vegetable
(i) 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
(ii) 4.1 Fruit (iii) 4.1.2 Processed fruit (iv) 4.1.2.3 Fruit in vinegar, oil, or brine (v) 4.2 Vegetables (including mushrooms and fungi, roots
and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
(vi) 4.2.1 Fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes and aloe vera), seaweeds, and nuts and seeds – No Food Additive Provision
(vii) 4.2.1.1 Untreated fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds.4.2.2 Processed vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
(viii) 4.2.2 Processed vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
(ix) 4.2.2.1 Frozen vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds and nuts and seeds
(x) 4.2.2.2 Dried vegetable(including mushrooms and fungi,roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
(xi) 4.2.2.3 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes and aloe vera),seaweeds in vinegar, oil,brine or soy sauce
(xii) 4.2.2.7 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
(i) CODEX STAN 38-1981: General Standard for Edible Fungi and Fungus Products
(ii) CODEX STAN 66-1981: Standard for Table Olives (iii) CODEX STAN 115-1981: Standard for Pickled Cucumbers (iv) CODEX STAN 260-2007: Standard for Pickled Fruits and
Vegetables
CODEX STAN 38-1981: General Standard for Edible Fungi and Fungus Products
Additive Maximum Level
Acetic acid Not limited except as provided for below in respect of Pickled Fungi and Sterilized Fungi
Lactic acid
Citric acid
Ascorbic acid
Acetic 20 g/kg in Pickled Fungi
Lactic acid 5 g/kg singly or in combination in Sterilized fungi Citric acid
CODEX STAN 66-1981: Standard for Table Olives
4.2.2.3 Vegetable (Including Mushrooms and Fungi, Roots and Tubers, Pulses and Legumes, and Aloe Vera),
Seaweeds in Vinegar, Oil, Brine or Soy Sauce
INS Additive Maximum Level
Notes
950 Acesulfame potassium
200 mg/kg 144 & 188
129 Allura red AC 300 mg/kg 161
523 Aluminium ammonium sulfate
520 mg/kg 6 & 245
951 Aspartame 300 mg/kg 144 & 191
962 Aspartame-acesulfame salt
200 mg/kg 113 & 161
210-213 Benzoates 2000 mg/kg 13
133 Brilliant blue FCF
500 mg/kg 161
150c Caramel III - ammonia caramel
500 mg/kg
120 Carmines 500 mg/kg 161 &
204
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
4.1.2.3 Fruit in vinegar, oil, or brine
INS Additive Max. Level
Notes
950 Acesulfame potassium
200 mg/kg
161 & 188
951 Aspartame 300 mg/kg
144 & 191
210-213 Benzoates 1000 mg/kg
13
150c Caramel III - ammonia caramel
200 mg/kg
150d Caramel IV - sulfite ammonia caramel
7500 mg/kg
160a(ii) Carotenes, beta-, vegetable
1000 mg/kg
160a(i),a(iii),e,f
Carotenoids 1000 mg/kg
141(i), (ii) Chlorophylls and chlorophyllins, copper complexes
100 mg/kg
62
472e Diacetyltartaric and fatty acid esters of glycerol
1000 mg/kg
385, 386
Ethylene diamine tetra acetates
250 mg/kg
21
163(ii) Grape skin extract 1500 mg/kg
161
214, 218 Hydroxybenzoates, para-
250 mg/kg
27
961 Neotame 100 mg/kg
161
338; 339(i)-(iii); 340(i)- (iii); 341(i)-(iii); 342(i)- (ii); 343(i)-(iii); 450(i)- (iii),(v)-(vii), (ix); 451(i), (ii); 452(i)-(v); 542
Phosphates 2200 mg/kg
33
900a Polydimethyl-siloxane
10 mg/kg
954(i)-(iv) Saccharins 160 mg/kg
144
200-203 Sorbates 1000 mg/kg
42
960 Steviol glycosides 100 mg/kg
26
955 Sucralose (Trichlorogalacto-sucrose)
180 mg/kg
144
220-225, 539
Sulfites 100 mg/kg
44
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
178
160a(ii) Carotenes, beta-, vegetable
1320 mg/kg
160a(i), a(iii),e,f
Carotenoids 50 mg/kg 161
472e Diacetyltartaric and fatty acid esters of glycerol
2500 mg/kg
385,386 Ethylene diamine tetra acetates
250 mg/kg 21
143 Fast green FCF 300 mg/kg
579 Ferrous gluconate
150 mg/kg 23 & 48
585 Ferrous lactate 150 mg/kg 23 & 48
163(ii) Grape skin extract
100 mg/kg 179 & 181
214,218 Hydroxy-benzoates,para-
1000 mg/kg 27
132 Indigotine (Indigo Carmine)
150 mg/kg 161
243 Lauric arginate ethyl ester
200 mg/kg
961 Neotame 10 mg/kg 144
338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v);542
Phosphates 2200 mg/kg 33
900a Polydimethyl-siloxane
10 mg/kg
101(i),(ii),(iii)
Riboflavins 500 mg/kg
954(i)-(iv)
Saccharins 160 mg/kg 144
200-203 Sorbates 1000 mg/kg 42
960 Steviol Glycosides
330 mg/kg 26
955 Sucralose (Trichlorogalactosucrose)
400 mg/kg
220-225, 539
Sulfites 100 mg/kg 44
334, 335(ii), 337
Tartrates 15000 mg/kg
45, XS38 & XS115
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
205
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
4.2.1.1 Untreated fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and
legumes, and aloe vera), seaweeds, and nuts and seeds
INS Additive Max. Level Notes
260 Acetic acid, glacial
GMP 262 & 263
300 Ascorbic acid, L- 500 mg/kg 262
330 Citric acid GMP 262 & 264
270 Lactic acid, L-, D- and DL-
GMP 262 & 264
331(i) Sodium dihydrogen citrate
GMP 262
331(iii) Trisodium citrate GMP 262
4.2.2 Processed vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe
vera), seaweeds, and nuts and seeds
INS Additive Maximum Level
Notes
150d Caramel IV - sulfite ammonia caramel
50000 mg/kg
92 & 161
4.2.2.1 Frozen vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe
vera), seaweeds and nuts and seeds
INS Additive Max. Level
Notes
260 Acetic acid, glacial
GMP 262 & 263
300 Ascorbic acid, L- GMP 110
951 Aspartame 1000 mg/kg
161 & 191
509 Calcium chloride GMP 29, 323 & 324
516 Calcium sulfate GMP 29, 323 & 324
330 Citric acid GMP 242, 262,
264 & 265
385, 386 Ethylene diamine tetra acetates
100 mg/kg
21 & 110
270 Lactic acid, L-, D- and DL-
GMP 262 & 264
296 Malic acid, DL- GMP 265
621
Monosodium L-glutamate
GMP 201
961 Neotame 33 mg/kg 161
338; 339(i)-(iii); 340(i)- (iii); 341(i)-(iii); 342(i)-(ii); 343(i)-(iii); 450(i)-(iii),(v)-(vii), (ix);
Phosphates 5000 mg/kg
33 & 76
CODEX STAN 115-1981: Standard for Pickled Cucumbers
Additive Maximum Level
Solubilizing and dispersing agents
Polysorbate 80 monooleate (polyoxyethylene 20 sorbitan)
500 mg/kg singly or in combination
Xanthan gum
Gum Arabic
Alginate (Ca, NH4, Na, K)
Propylene glycol alginate
Carrageenan
Firming Agents
Calcium chloride, lactate and gluconate
250 mg/kg singly or in combination
Preservatives
Sulphur dioxide (as a carry over from raw product)
50 mg/kg
Benzoic acid and its sodium and potassium salts
1000 mg/kg singly or in combination
Potassium sorbate
Colouring matters
Riboflavin
300 mg/kg singly or in combination
Fast Green FCF
Chlorophyll copper complex
Tartrazine
Annatto extract
Turmeric
Sunset yellow FCF
beta-Carotene
Oleoresin of paprika
Brilliant blue FCF
Caramel, plain
Caramel (ammonium sulfite treated)
Thickening agents (in mustard type only)
Guar gum Limited by GMP Gum arabic
Carobbean (Locust bean) gum
Acidifiers
Acetic acid Limited by GMP Lactic acid
Malic acid
Citric acid
Flavours
Natural flavours and nature-identical flavours, as defined in Codex Alimentarius Volume 1.
Limited by GMP
206
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
451(i),(ii); 452(i)-(v); 542
900a Polydimethyl-siloxane
10 mg/kg 15
332(i) Potassium dihydrogen citrate
GMP
29
954(i)-(iv) Saccharins 500 mg/kg
161
331(i) Sodium dihydrogen citrate
GMP 29
955
Sucralose (Trichlorogalacto-sucrose)
150 mg/kg
161
220-225, 539
Sulfites 50 mg/kg 44, 76, 136 & 137
333(iii) Tricalcium citrate GMP 29
332(ii) Tripotassium citrate
GMP 29
331(iii) Trisodium citrate GMP 29
4.2.2.2 Dried vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera),
seaweeds, and nuts and seeds
INS Additive Max. Level Notes
304,305 Ascorbyl esters 80 mg/kg 10
951 Aspartame 1000 mg/kg 161 & 191
210-213 Benzoates 1000 mg/kg 13
320 Butylated hydroxyanisole
200 mg/kg 15,76 & 196
321 Butylated hydroxytoluene
200 mg/kg 15,76 &196
161g Canthaxanthin 10 mg/kg
150c Caramel III - ammonia caramel
50000 mg/kg
76 & 161
160a(ii) Carotenes, beta-, vegetable
200 mg/kg
160a(i), a(iii),e,f
Carotenoids 1000 mg/kg 16
472e Diacetyltartaric and fatty acid esters of glycerol
10000 mg/kg
385,386 Ethylene diamine tetra acetates
800 mg/kg 21 & 64
961 Neotame 33 mg/kg 161
338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-
Phosphates 5000 mg/kg 33 & 76
CODEX STAN 260-2007: Standard for Pickled Fruits and Vegetable
INS Additive Maximum Level
Acidity regulators, antifoaming agents, antioxidants, colours, firming agents, flavour enhancers, preservatives, sequestrants, and sweeteners used in accordance with Tables 1 and 2 of the General Standard of Food Additives in the food category in which the individual pickled fruit or vegetable fall into (i.e., one of the following categories: 04.1.2.3, 04.1.2.10, 04.2.2.3, and 04.2.2.7) or listed in Table 3 of the General Standard are acceptable for use in foods conforming to this Standard.
207
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
(v);542
310 Propyl gallate 50 mg/kg 15, 76 &196
954(i)-(iv)
Saccharins 500 mg/kg 161
491-495 Sorbitan esters of fatty acids
5000 mg/kg 76
481(i), 482(i)
Stearoyl lactylates 5000 mg/kg 76
960 Steviol glycosides 40 mg/kg 26
955 Sucralose (Trichlorogalacto-sucrose)
580 mg/kg 161
220-225, 539
Sulfites 500 mg/kg 44 & 105
307a, b, c
Tocopherols 200 mg/kg XS38
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.2.2.3 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes and aloe vera),
seaweeds in vinegar, oil, brine or soy sauce
INS Additive Max. Level Notes
950 Acesulfame potassium
200 mg/kg 144 & 188
129 Allura red AC 300 mg/kg 161
523 Aluminium ammonium sulfate
520 mg/kg 6 & 245
951 Aspartame 300 mg/kg 144 & 191
962 Aspartame -acesulfame salt
200 mg/kg 113 & 161
210-213 Benzoates 2000 mg/kg 13
133 Brilliant blue FCF 500 mg/kg 161
150c Caramel III - ammonia caramel
500 mg/kg
120 Carmines 500 mg/kg 161 & 178
160a(ii) Carotenes, beta-, vegetable
1320 mg/kg
160a(i), a(iii),e,f
Carotenoids 50 mg/kg 161
472e Diacetyltartaric and fatty acid esters of glycerol
2500 mg/kg
385,386 Ethylene diamine tetra acetates
250 mg/kg 21
143 Fast green FCF 300 mg/kg
579 Ferrous gluconate
150 mg/kg 23 & 48
585 Ferrous lactate 150 mg/kg 23 & 48
163(ii) Grape skin extract
100 mg/kg 179 & 181
214,218 Hydroxybenzoates, para-
1000 mg/kg 27
132 Indigotine (Indigo 150 mg/kg 161
208
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
carmine)
243 Lauric arginate ethyl ester
200 mg/kg
961 Neotame 10 mg/kg 144
338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542
Phosphates 2200 mg/kg 33
900a Polydimethy-lsiloxane
10 mg/kg
101(i),(ii),(iii)
Riboflavins 500 mg/kg
954(i)-(iv) Saccharins 160 mg/kg 144
200-203 Sorbates 1000 mg/kg 42
960 Steviol glycosides
330 mg/kg 26
955 Sucralose (Trichlorogalacto-sucrose)
400 mg/kg
220-225, 539
Sulfites 100 mg/kg 44
334, 335(ii), 337
Tartrates 15000 mg/kg
45, XS38
& XS115
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.2.2.7 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
INS Additive Max. Level
Notes
950 Acesulfame potassium
1000 mg/kg
188
260 Acetic acid, glacial
GMP
400 Alginic acid GMP
300 Ascorbic acid, L- GMP
951 Aspartame 2500 mg/kg
161 & 191
210-213 Benzoates 1000 mg/kg
13
133 Brilliant blue FCF 100 mg/kg
92 & 161
634 Calcium 5'-ribonucleotides
GMP 279
170(i) Calcium carbonate
GMP
509 Calcium chloride GMP
209
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
327 Calcium lactate 10000 mg/kg
58
150c Caramel III - ammonia caramel
50000 mg/kg
161
160a(ii) Carotenes, beta-, vegetable
1000 mg/kg
160a(i), a(iii),e,f
Carotenoids 50 mg/kg
407 Carrageenan GMP
141(i),(ii) Chlorophylls and chlorophyllins, copper complexes
100 mg/kg
62
330 Citric acid GMP
472c Citric and fatty acid esters of glycerol
GMP
1400 Dextrins, roasted starch
GMP
472e Diacetyltartaric and fatty acid esters of glycerol
2500 mg/kg
627 Disodium 5'- guanylate
GMP 279
631 Disodium 5'-inosinate
GMP 279
635
Disodium 5'-ribonucleotides
GMP 279
127 Erythrosine 30 mg/kg
385, 386 Ethylene diamine tetra acetates
250 mg/kg
21
143 Fast green FCF 100 mg/kg
161
297 Fumaric acid GMP
422 Glycerol GMP
163(ii) Grape skin extract 100 mg/kg
161 & 181
412 Guar gum GMP
214, 218 Hydroxybenzoates, para-
300 mg/kg
27
132 Indigotine (Indigo carmine)
300 mg/kg
161
270
Lactic acid, L-, D- and DL-
GMP
322(i) Lecithin GMP
504(i) Magnesium carbonate
5000 mg/kg
36
296 Malic acid, DL- GMP
621 Monosodium L-glutamate
GMP 279
961 Neotame 33 mg/kg 161
440 Pectins GMP
338; 339(i)-(iii); 340(i)- (iii); 341(i)-(iii); 342(i)- (ii); 343(i)-(iii); 450(i)- (iii),(v)-(vii),
Phosphates 2200 mg/kg
33
210
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
(ix); 451(i),(ii); 452(i)-(v); 542
900a Polydimethyl-siloxane
10 mg/kg
124 Ponceau 4R (Cochineal red A)
500 mg/kg
161
501(i) Potassium carbonate
GMP
508 Potassium chloride
GMP
407a Processed eucheuma seaweed (PES)
GMP
1204 Pullulan GMP
101(i),(ii), (iii)
Riboflavins 500 mg/kg
954(i)-(iv) Saccharins 200 mg/kg
161
262(i) Sodium acetate GMP
301 Sodium ascorbate GMP
500(i) Sodium carbonate GMP
350(ii) Sodium DL-malate
GMP
316 Sodium erythorbate (Sodium isoascorbate)
GMP 280
365 Sodium fumarates GMP
576 Sodium gluconate GMP
325 Sodium lactate GMP
200-203 Sorbates 1000 mg/kg
42
960 Steviol glycosides 200 mg/kg
26
955 Sucralose (Trichlorogalacto-sucrose)
580 mg/kg
161
220-225, 539
Sulfites 500 mg/kg
44
110 Sunset yellow FCF
200 mg/kg
92
331(iii) Trisodium citrate GMP
415 Xanthan gum GMP
215 Dried salted vegetable
(i) 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
(ii) 4.2 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
(iii) 4.2.1 Fresh vegetables, (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds and nuts and seeds
(iv) 4.2.1.1 Untreated fresh vegetables, (including mushrooms and fungi, roots and tubers, pulses and legumes (including soybeans), and aloe vera),
(i) CODEX STAN 38-1981: General Standard for Edible fungi and Fungus Products
(ii) CODEX STAN 39-1981: Standard for Dried Edible Fungi - No Food Additive Provision
211
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
seaweeds and nuts and seeds (v) 4.2.2 Processed vegetables (including mushrooms and
fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
(vi) 4.2.2.1 Frozen vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds and nuts and seeds
(vii) 4.2.2.2 Dried vegetable(including mushrooms and fungi,roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
(viii) 4.2.2.3 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds in vinegar, oil, brine, or soybean sauce
(ix) 4.2.2.4 Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds
(x) 4.2.2.6 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed pulps and preparations (e.g. vegetable desserts and sauces, candied vegetables) other than food category 04.2.2.5
(xi) 4.2.2.7 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
4.2.1.1 Untreated fresh vegetables, [including mushrooms and fungi, roots and tubers, pulses and
legumes (including soybeans), and aloe vera], seaweeds and nuts and seeds
INS Additive Max. Level Notes
260 Acetic acid, glacial
GMP 262 & 263
300 Ascorbic acid, L- 500 mg/kg 262
330 Citric acid GMP 262 & 264
270 Lactic acid, L-, D- and DL-
GMP 262 & 264
331(i) Sodium dihydrogen citrate
GMP 262
331(iii) Trisodium citrate GMP 262
4.2.2 Processed vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe
vera), seaweeds, and nuts and seeds
INS Additive Max. Level Notes
150d Caramel IV - sulfite ammonia caramel
50000 mg/kg 92 & 161
4.2.2.1 Frozen vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe
vera), seaweeds and nuts and seeds
INS Additive Max. Level
Notes
260 Acetic acid, glacial
GMP 262 & 263
300 Ascorbic acid, L- GMP 110
CODEX STAN 38-1981: General Standard for Edible Fungi and Fungus Products
Additive Maximum Level
Acetic acid Not limited except as provided for below in respect of pickled fungi and sterilized fungi
Lactic acid
Citric acid
Ascorbic acid
Acetic 20 g/kg in pickled fungi
Lactic acid 5 g/kg singly or in combination in Sterilized fungi Citric acid
212
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
951 Aspartame 1000 mg/kg
161 & 191
509 Calcium chloride GMP 29, 323 & 324
516 Calcium sulfate GMP 29, 323 & 324
330 Citric Acid GMP 242, 262,
264 & 265
385, 386 Ethylene diamine tetra acetates
100 mg/kg
21 & 110
270 Lactic acid, L-, D- and DL-
GMP 262 & 264
296 Malic acid, DL- GMP 265
621
Monosodium L-glutamate
GMP 201
961 Neotame 33 mg/kg 161
338; 339(i)-(iii); 340(i)- (iii); 341(i)-(iii); 342(i)- (ii); 343(i)-(iii); 450(i)- (iii),(v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542
Phosphates 5000 mg/kg
33 & 76
900a Polydimethyl-siloxane
10 mg/kg 15
332(i) Potassium Dihydrogen Citrate
GMP
29
954(i)-(iv) Saccharins 500 mg/kg
161
331(i) Sodium dihydrogen citrate
GMP 29
955
Sucralose (Trichlorogalacto-sucrose)
150 mg/kg
161
220-225, 539
Sulfites 50 mg/kg 44, 76, 136 & 137
333(iii) Tricalcium Citrate GMP 29
332(ii) Tripotassium Citrate
GMP 29
331(iii) Trisodium Citrate GMP 29
4.2.2.2 Dried vegetable (including mushrooms and fungi,roots and tubers, pulses and legumes, and aloe
vera), seaweeds, and nuts and seeds
INS Additive Max. Level Notes
304,305 Ascorbyl esters 80 mg/kg 10
951 Aspartame 1000 mg/kg 161 & 191
210-213 Benzoates 1000 mg/kg 13
320 Butylated 200 mg/kg 15,76 &
213
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
hydroxyanisole 196
321 Butylated hydroxytoluene
200 mg/kg 15,76 &196
161g Canthaxanthin 10 mg/kg
150c Caramel III - ammonia caramel
50000 mg/kg
76 & 161
160a(ii) Carotenes, beta-, vegetable
200 mg/kg
160a(i), a(iii),e,f
Carotenoids 1000 mg/kg 16
472e Diacetyltartaric and fatty acid esters of glycerol
10000 mg/kg
385,386 Ethylene diamine tetra acetates
800 mg/kg 21 & 64
961 Neotame 33 mg/kg 161
338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542
Phosphates 5000 mg/kg 33 & 76
310 Propyl gallate 50 mg/kg 15, 76 &196
954(i)-(iv)
Saccharins 500 mg/kg 161
491-495 Sorbitan esters of fatty acids
5000 mg/kg 76
481(i), 482(i)
Stearoyl lactylates
5000 mg/kg 76
960 Steviol glycosides
40 mg/kg 26
955 Sucralose (Trichlorogalactosucrose)
580 mg/kg 161
220-225, 539
Sulfites 500 mg/kg 44 & 105
307a,b,c Tocopherols 200 mg/kg XS38
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.2.2.3 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes and aloe vera),
seaweeds in vinegar, oil, brine or soy sauce
INS Additive Max. Level Notes
950 Acesulfame potassium
200 mg/kg 144 & 188
129 Allura red AC 300 mg/kg 161
523 Aluminium ammonium sulfate
520 mg/kg 6 & 245
951 Aspartame 300 mg/kg 144 &
214
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
191
962 Aspartame -acesulfame salt
200 mg/kg 113 & 161
210-213 Benzoates 2000 mg/kg 13
133 Brilliant blue FCF 500 mg/kg 161
150c Caramel III - ammonia caramel
500 mg/kg
120 Carmines 500 mg/kg 161 & 178
160a(ii) Carotenes, beta-, vegetable
1320 mg/kg
160a(i), a(iii),e,f
Carotenoids 50 mg/kg 161
472e Diacetyltartaric and fatty acid esters of glycerol
2500 mg/kg
385,386 Ethylene diamine tetra acetates
250 mg/kg 21
143 Fast green FCF 300 mg/kg
579 Ferrous gluconate 150 mg/kg 23 & 48
585 Ferrous lactate 150 mg/kg 23 & 48
163(ii) Grape skin extract 100 mg/kg 179 & 181
214,218 Hydroxybenzoates, para-
1000 mg/kg 27
132 Indigotine (Indigo carmine)
150 mg/kg 161
243 Lauric arginate ethyl ester
200 mg/kg
961 Neotame 10 mg/kg 144
338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542
Phosphates 2200 mg/kg 33
900a Polydimethyl-siloxane
10 mg/kg
101(i),(ii),(iii)
Riboflavins 500 mg/kg
954(i)-(iv)
Saccharins 160 mg/kg 144
200-203 Sorbates 1000 mg/kg 42
960 Steviol glycosides 330 mg/kg 26
955 Sucralose (Trichlorogalacto-sucrose)
400 mg/kg
220-225, 539
Sulfites 100 mg/kg 44
334, 335(ii),
Tartrates 15000 mg/kg
45, XS38
215
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
337 & XS115
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.2.2.4 Canned or bottled (pasteurized) or retort pouch vegetable (including mushrooms and fungi, roots and
tubers,pulses and legumes, and aloe vera),and seaweeds
INS Additive Max. Level
Notes
950 Acesulfame potassium
350 mg/kg
161 & 188
129 Allura red AC 200 mg/kg
161
951 Aspartame 1000 mg/kg
161 & 191
133 Brilliant blue FCF 200 mg/kg
161
150c Caramel III - ammonia caramel
50000 mg/kg
161
160a(ii) Carotenes, beta-, vegetable
200 mg/kg
160a(i), a(iii),e,f
Carotenoids 50 mg/kg 161
385,386 Ethylene diamine tetra acetates
365 mg/kg
21
143 Fast green FCF 200 mg/kg
961 Neotame 33 mg/kg 161
338; 339(i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii),(ix); 451(i),(ii); 452(i)-(v); 542
Phosphates 2200 mg/kg
33
900a Polydimethyl-siloxane
10 mg/kg
954(i)-(iv)
Saccharins 160 mg/kg
144 & 161
512 Stannous chloride 25 mg/kg 43
960 Steviol Glycosides
70 mg/kg 26
955 Sucralose (Trichlorogalacto-sucrose)
580 mg/kg
161
220-225, 539
Sulfites 50 mg/kg 44
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
216
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
4.2.2.6 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera),
seaweed, and nut and seed pulps and preparations (e.g. vegetable desserts and sauces, candied vegetables)
other than food category 04.2.2.5
INS Additive Max. Level Notes
950 Acesulfame potassium
350 mg/kg 161 & 188
129 Allura red AC 200 mg/kg 92 & 161
951 Aspartame 1000 mg/kg 161 & 191
962 Aspartame-acesulfame salt
350 mg/kg 113 & 161
210-213 Benzoates 3000 mg/kg 13
133 Brilliant blue FCF 100 mg/kg 92 & 161
150c Caramel III - ammonia caramel
50000 mg/kg
161
120 Carmines 200 mg/kg 92
160a(ii) Carotenes, beta-, vegetable
1000 mg/kg 92
160a(i), a(iii),e,f
Carotenoids 50 mg/kg 92 & 161
141(i),(ii) Chlorophylls and chlorophyllins, copper complexes
100 mg/kg 62 & 92
952(i), (ii), (iv)
Cyclamates 250 mg/kg 17 & 161
472e Diacetyltartaric and fatty acid esters of glycerol
2500 mg/kg
385,386 Ethylene diamine tetra acetates
80 mg/kg 21
163(ii) Grape skin extract 100 mg/kg 92 & 181
214,218 Hydroxybenzoates, para-
1000 mg/kg 27
132 Indigotine (Indigo carmine)
200 mg/kg 92 & 161
961 Neotame 33 mg/kg 161
338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii),(ix); 451(i),(ii); 452(i)-(v);542
Phosphates 2200 mg/kg 33
900a Polydimethyl-siloxane
50 mg/kg
432-436 Polysorbates 3000 mg/kg
477 Propylene glycol esters of fatty acids
5000 mg/kg
217
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
101(i),(ii),(iii)
Riboflavins 300 mg/kg 92
954(i)-(iv)
Saccharins 200 mg/kg 161
200-203 Sorbates 1000 mg/kg 42
960 Steviol glycosides 165 mg/kg 26
955 Sucralose (Trichlorogalacto-sucrose)
400 mg/kg 161
474 Sucroglycerides 5000 mg/kg
220-225, 539
Sulfites 300 mg/kg 44 & 205
110 Sunset yellow FCF 50 mg/kg 92
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.2.2.7 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
INS Additive Max. Level
Notes
950 Acesulfame potassium
1000 mg/kg
188
260 Acetic acid, glacial
GMP
400 Alginic scid GMP
300 Ascorbic acid, L- GMP
951 Aspartame 2500 mg/kg
161 & 191
210-213 Benzoates 1000 mg/kg
13
133 Brilliant blue FCF 100 mg/kg
92 & 161
634 Calcium 5'-ribonucleotides
GMP 279
170(i) Calcium carbonate
GMP
509 Calcium chloride GMP
327 Calcium lactate 10000 mg/kg
58
150c Caramel III - ammonia caramel
50000 mg/kg
161
160a(ii) Carotenes, beta-, vegetable
1000 mg/kg
160a(i),a(iii),e,f
Carotenoids 50 mg/kg
407 Carrageenan GMP
141(i),(ii) Chlorophylls and chlorophyllins, copper complexes
100 mg/kg
62
330 Citric acid GMP
472c Citric and fatty acid esters of glycerol
GMP
1400 Dextrins, roasted starch
GMP
472e Diacetyltartaric and fatty acid
2500 mg/kg
218
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
esters of glycerol
627 Disodium 5'-guanylate
GMP 279
631 Disodium 5'-inosinate
GMP 279
635
Disodium 5'-ribonucleotides
GMP 279
127 Erythrosine 30 mg/kg
385, 386 Ethylene diamine tetra acetates
250 mg/kg
21
143 Fast green FCF 100 mg/kg
161
297 Fumaric acid GMP
422 Glycerol GMP
163(ii) Grape skin extract 100 mg/kg
161 & 181
412 Guar gum GMP
214, 218 Hydroxybenzoates, para-
300 mg/kg
27
132 Indigotine (Indigo carmine)
300 mg/kg
161
270
Lactic acid, L-, D- and DL-
GMP
322(i) Lecithin GMP
504(i) Magnesium carbonate
5000 mg/kg
36
296 Malic acid, DL- GMP
621 Monosodium L-glutamate
GMP 279
961 Neotame 33 mg/kg 161
440 Pectins GMP
338; 339(i)-(iii); 340(i)-(iii); 341(i)-(iii); 342(i)- (ii); 343(i)-(iii); 450(i)- (iii),(v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542
Phosphates 2200 mg/kg
33
900a Polydimethyl-siloxane
10 mg/kg
124 Ponceau 4R (Cochineal red A)
500 mg/kg
161
501(i) Potassium carbonate
GMP
508 Potassium chloride
GMP
407a Processed eucheuma seaweed (PES)
GMP
1204 Pullulan GMP
101(i),(ii), (iii)
Riboflavins 500 mg/kg
954(i)-(iv) Saccharins 200 mg/kg
161
219
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
262(i) Sodium acetate GMP
301 Sodium ascorbate GMP
500(i) Sodium carbonate GMP
350(ii) Sodium DL-malate
GMP
316 Sodium erythorbate (Sodium isoascorbate)
GMP 280
365 Sodium fumarates GMP
576 Sodium gluconate GMP
325 Sodium lactate GMP
200-203 Sorbates 1000 mg/kg
42
960 Steviol glycosides 200 mg/kg
26
955 Sucralose (Trichlorogalacto-sucrose)
580 mg/kg
161
220-225, 539
Sulfites 500 mg/kg
44
110 Sunset yellow FCF
200 mg/kg
92
331(iii) Trisodium citrate GMP
415 Xanthan gum GMP
216 Tomato paste (i) 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
(ii) 4.2 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
(iii) 4.2.2 Processed vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
(iv) 4.2.2.4 Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds
(v) 4.2.2.5 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed purees and spreads (e.g. peanut butter)
(vi) 4.2.2.6 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed pulps and preparations (e.g. vegetable desserts and sauces, candied vegetables) other than food category 04.2.2.5
4.2.2 Processed vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe
vera), seaweeds, and nuts and seeds
INS Additive Maximum Level
Notes
150d Caramel IV - sulfite ammonia caramel
50000 mg/kg 92 & 161
(i) CODEX STAN 57-1981: Standard for Processed Tomato Concentrates
CODEX STAN 57-1981: Standard for Processed Tomato Concentrates
INS Additive Maximum Level
ACIDITY REGULATORS
300 Ascorbic acid, L- GMP
330 Citric acid GMP
331(i) Sodium dihydrogen citrate GMP
331(iii) Trisodium citrate GMP
332(i) Potassium dihydrogen citrate
GMP
332(ii) Tripotassium citrate GMP
333(iii) Tricalcium citrate GMP
380 Triammonium citrate GMP
507 Hydrochloric acid GMP
514(i) Sodium sulfate GMP
515(i) Potassium sulfate GMP
575 Glucono delta-lactone GMP
577 Potassium gluconate GMP
578 Calcium gluconate GMP
580 Magnesium gluconate GMP
220
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
4.2.2.4 Canned or bottled (pasteurized) or retort pouch vegetable (including mushrooms and fungi, roots and
tubers, pulses and legumes, and aloe vera), and seaweeds
INS Additive Max. Level Notes
950 Acesulfame potassium
350 mg/kg 161 & 188
129 Allura red AC 200 mg/kg 161
951 Aspartame 1000 mg/kg 161 & 191
133 Brilliant blue FCF 200 mg/kg 161
150c Caramel III – ammonia caramel
50000 mg/kg
161
160a(ii) Carotenes, beta-, vegetable
200 mg/kg
160a(i), a(iii),e,f
Carotenoids 50 mg/kg 161
385,386 Ethylene diamine tetra acetates
365 mg/kg 21
143 Fast green FCF 200 mg/kg
961 Neotame 33 mg/kg 161
338; 339(i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii),(ix); 451(i),(ii); 452(i)-(v); 542
Phosphates 2200 mg/kg 33
900a Polydimethyl-siloxane
10 mg/kg
954(i)-(iv)
Saccharins 160 mg/kg 144 & 161
512 Stannous chloride 25 mg/kg 43
960 Steviol glycosides 70 mg/kg 26
955 Sucralose (Trichlorogalacto-sucrose)
580 mg/kg 161
220-225, 539
Sulfites 50 mg/kg 44
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.2.2.5 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera),
seaweed, and nut and seed purees and spreads (e.g. peanut butter)
INS Additive Max. Level
Notes
950 Acesulfame potassium
1000 mg/kg
188
951 Aspartame 1000 mg/kg
161 & 191
210-213 Benzoates 1000 mg/kg
13
150c Caramel III - 50000
221
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
ammonia caramel mg/kg
120 Carmines 100 mg/kg
160a(ii) Carotenes, beta-, vegetable
1000 mg/kg
160a(i),a(iii),e,f
Carotenoids 50 mg/kg 161
141(i),(ii) Chlorophylls and chlorophyllins, copper complexes
100 mg/kg
62
385, 386 Ethylene diamine tetra acetates
250 mg/kg
21
163(ii) Grape dkin extract
100 mg/kg
179 & 181
214, 218 Hydroxy-benzoates, para-
1000 mg/kg
27
961 Neotame 33 mg/kg 161
338; 339(i)-(iii); 340(i)-(iii); 341(i)-(iii); 342(i)- (ii); 343(i)-(iii); 450(i)- (iii),(v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542
Phosphates 2200 mg/kg
33 & 76
900a Polydimethyl-siloxane
10 mg/kg
954(i)-(iv) Saccharins 160 mg/kg
161
200-203 Sorbates 1000 mg/kg
42
960 Steviol Glycosides
330 mg/kg
26
955 Sucralose (Trichlorogalacto-sucrose)
400 mg/kg
161 & 169
220-225, 539
Sulfites 500 mg/kg
44 & 138
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.2.2.6 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera),
seaweed, and nut and seed pulps and preparations (e.g. vegetable desserts and sauces, candied vegetables)
other than food category 04.2.2.5
INS Additive Maximum Level
Notes
950 Acesulfame potassium
350 mg/kg 161 & 188
129 Allura red AC 200 mg/kg 92 & 161
951 Aspartame 1000 mg/kg 161 & 191
962 Aspartame-acesulfame salt
350 mg/kg 113 & 161
222
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
210-213 Benzoates 3000 mg/kg 13
133 Brilliant blue FCF 100 mg/kg 92 & 161
150c Caramel III - ammonia caramel
50000 mg/kg
161
120 Carmines 200 mg/kg 92
160a(ii) Carotenes, beta-, vegetable
1000 mg/kg 92
160a(i), a(iii),e,f
Carotenoids 50 mg/kg 92 & 161
141(i),(ii) Chlorophylls and chlorophyllins, copper complexes
100 mg/kg 62 & 92
952(i), (ii), (iv)
Cyclamates 250 mg/kg 17 & 161
472e Diacetyltartaric and fatty acid esters of glycerol
2500 mg/kg
385,386 Ethylene diamine tetra acetates
80 mg/kg 21
163(ii) Grape skin extract 100 mg/kg 92 & 181
214,218 Hydroxybenzoates, para-
1000 mg/kg 27
132 Indigotine (Indigo carmine)
200 mg/kg 92 & 161
961 Neotame 33 mg/kg 161
338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542
Phosphates 2200 mg/kg 33
900a Polydimethyl-siloxane
50 mg/kg
432-436 Polysorbates 3000 mg/kg
477 Propylene glycol esters of fatty acids
5000 mg/kg
101(i),(ii),(iii)
Riboflavins 300 mg/kg 92
954(i)-(iv)
Saccharins 200 mg/kg 161
200-203 Sorbates 1000 mg/kg 42
960 Steviol glycosides 165 mg/kg 26
955 Sucralose (Trichlorogalacto-sucrose)
400 mg/kg 161
474 Sucroglycerides 5000 mg/kg
220-225, 539
Sulfites 300 mg/kg 44 & 205
110 Sunset yellow FCF 50 mg/kg 92
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
223
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
217 Tomato pulp Refer Regulation 216 Refer Regulation 216
218 Tomato puree
(i) 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
(ii) 4.2 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
(iii) 4.2.2 Processed vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
(iv) 4.2.2.4 Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds
(v) 4.2.2.5 Vegetable(including mushrooms and fungi, roots and tubers, pulses and legumes and aloe vera) seaweeds and nut and seed purees and spreads(e.g peanut butter)
(vi) 4.2.2.6 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed pulps and preparations (e.g. vegetable desserts and sauces, candied vegetables) other than food category 04.2.2.5
4.2.2 Processed vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe
vera), seaweeds, and nuts and seeds
INS Additive Max. Level Notes
150d Caramel IV - sulfite ammonia caramel
50000 mg/kg
92 & 161
4.2.2.4 Canned or bottled (pasteurized) or retort pouch vegetable (including mushrooms and fungi,roots and
tubers, pulses and legumes, and aloe vera), and seaweeds
INS Additive Max. Level
Notes
950 Acesulfame potassium
350 mg/kg
161 & 188
129 Allura red AC 200 mg/kg
161
951 Aspartame 1000 mg/kg
161 & 191
133 Brilliant blue FCF 200 mg/kg
161
150c Caramel III – ammonia caramel
50000 mg/kg
161
160a(ii) Carotenes, beta-,vegetable
200 mg/kg
160a(i), a(iii),e,f
Carotenoids 50 mg/kg 161
385,386 Ethylene diamine tetra acetates
365 mg/kg
21
143 Fast green FCF 200 mg/kg
961 Neotame 33 mg/kg 161
338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii);
Phosphates 2200 mg/kg
33
(i) CODEX STAN 57-1981: Standard for Processed Tomato Concentrates
CODEX STAN 57-1981: Standard for Processed Tomato Concentrates
INS Additive Maximum Level
ACIDITY REGULATORS
300 Ascorbic acid, L- GMP
330 Citric acid GMP
331(i) Sodium dihydrogen citrate GMP
331(iii) Trisodium citrate GMP
332(i) Potassium dihydrogen citrate
GMP
332(ii) Tripotassium citrate GMP
333(iii) Tricalcium citrate GMP
380 Triammonium citrate GMP
507 Hydrochloric acid GMP
514(i) Sodium sulfate GMP
515(i) Potassium sulfate GMP
575 Glucono delta-lactone GMP
577 Potassium gluconate GMP
578 Calcium gluconate GMP
580 Magnesium gluconate GMP
224
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii),(ix); 451(i),(ii); 452(i)-(v); 542
900a Polydimethyl-siloxane
10 mg/kg
954(i)-(iv)
Saccharins 160 mg/kg
144 & 161
512 Stannous chloride 25 mg/kg 43
960 Steviol glycosides 70 mg/kg 26
955 Sucralose (Trichlorogalacto-sucrose)
580 mg/kg
161
220-225, 539
Sulfites 50 mg/kg 44
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.2.2.5 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera),
seaweed, and nut and seed purees and spreads (e.g. peanut butter)
INS Additive Maximum Level
Notes
950 Acesulfame potassium
1000 mg/kg 188
951 Aspartame 1000 mg/kg 161 & 191
210-213 Benzoates 1000 mg/kg 13
150c Caramel III – ammonia caramel
50000 mg/kg
120 Carmines 100 mg/kg
160a(ii) Carotenes, beta-, vegetable
1000 mg/kg
160a(i),a(iii),e,f
Carotenoids 50 mg/kg 161
141(i),(ii) Chlorophylls and chlorophyllins, copper complexes
100 mg/kg 62
385, 386 Ethylene diamine tetra acetates
250 mg/kg 21
163(ii) Grape skin extract 100 mg/kg 179 & 181
214, 218 Hydroxy-benzoates, para-
1000 mg/kg 27
961 Neotame 33 mg/kg 161
338; 339(i)-(iii); 340(i)- (iii); 341(i)-(iii); 342(i)- (ii); 343(i)-(iii);
Phosphates 2200 mg/kg 33 & 76
225
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
450(i)- (iii),(v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542
900a Polydimethyl-siloxane
10 mg/kg
954(i)-(iv)
Saccharins 160 mg/kg 161
200-203 Sorbates 1000 mg/kg 42
960 Steviol glycosides 330 mg/kg 26
955 Sucralose (Trichlorogalacto-sucrose)
400 mg/kg 161 & 169
220-225, 539
Sulfites 500 mg/kg 44 & 138
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.2.2.6 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera),
seaweed, and nut and seed pulps and preparations (e.g. vegetable desserts and sauces, candied vegetables)
other than food category 04.2.2.5
INS Additive Maximum Level
Notes
950 Acesulfame potassium
350 mg/kg 161 & 188
129 Allura red AC 200 mg/kg 92 & 161
951 Aspartame 1000 mg/kg 161 & 191
962 Aspartame-acesulfame salt
350 mg/kg 113 & 161
210-213 Benzoates 3000 mg/kg 13
133 Brilliant blue FCF 100 mg/kg 92 & 161
150c Caramel III - ammonia caramel
50000 mg/kg
161
120 Carmines 200 mg/kg 92
160a(ii) Carotenes, beta-, Vegetable
1000 mg/kg 92
160a(i), a(iii),e,f
Carotenoids 50 mg/kg 92 & 161
141(i),(ii) Chlorophylls and chlorophyllins, copper complexes
100 mg/kg 62 & 92
952(i), (ii), (iv)
Cyclamates 250 mg/kg 17 & 161
472e Diacetyltartaric and fatty acid esters of glycerol
2500 mg/kg
385,386 Ethylene diamine tetra acetates
80 mg/kg 21
163(ii) Grape skin extract 100 mg/kg 92 & 181
214,218 Hydroxybenzoates, para-
1000 mg/kg 27
226
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
132 Indigotine (Indigo carmine)
200 mg/kg 92 & 161
961 Neotame 33 mg/kg 161
338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii),(ix); 451(i),(ii); 452(i)-(v); 542
Phosphates 2200 mg/kg 33
900a Polydimethyl-siloxane
50 mg/kg
432-436 Polysorbates 3000 mg/kg
477 Propylene glycol esters of fatty acids
5000 mg/kg
101(i),(ii),(iii)
Riboflavins 300 mg/kg 92
954(i)-(iv)
Saccharins 200 mg/kg 161
200-203 Sorbates 1000 mg/kg 42
960 Steviol glycosides 165 mg/kg 26
955 Sucralose (Trichlorogalacto-sucrose)
400 mg/kg 161
474 Sucroglycerides 5000 mg/kg
220-225, 539
Sulfites 300 mg/kg 44 & 205
110 Sunset Yellow FCF
50 mg/kg 92
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
219 Vegetable juice (i) 14.0 Beverages, excluding dairy products (ii) 14.1 Non-alcoholic ("soft") beverages (iii) 14.1.2 Fruit and vegetable juices – No Food Additive
Provision (iv) 14.1.2.2 Vegetable juice (v) 14.1.2.4 Concentrates for vegetable juice
14.1.2.2 - Vegetable juice
INS Additive Maximum Level
Notes
300 Ascorbic acid, L- GMP
330 Citric acid GMP
296 Malic acid, DL GMP
220-225, 539
Sulfites 50 mg/kg 44 & 122
14.1.2.4 – Concentrates for vegetable juice
INS Additive Maximum Level
Notes
300 Ascorbic acid, L- GMP
330 Citric acid GMP
-
227
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
296 Malic acid, DL GMP
220-225, 539
Sulfites 50mg/kg 44, 122 & 127
220 Canned vegetable
(i) 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
(ii) 4.2 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
(iii) 4.2.1 Fresh vegetables, (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds and nuts and seeds
(iv) 4.2.1.1 Untreated fresh vegetables, (including mushrooms and fungi, roots and tubers, pulses and legumes (including soybeans), and aloe vera), seaweeds and nuts and seeds
(v) 4.2.2 Processed vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
(vi) 4.2.2.1 Frozen vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds and nuts and seeds
(vii) 4.2.2.2 Dried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
(viii) 4.2.2.3 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds in vinegar, oil, brine, or soybean sauce
(ix) 4.2.2.4 Canned or bottled (pasteurized) or retort pouch vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds
(x) 4.2.2.6 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed pulps and preparations (e.g. vegetable desserts and sauces, candied vegetables) other than food category 04.2.2.5
(xi) 4.2.2.7 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
4.2.1.1 Untreated fresh vegetables, (including mushrooms and fungi, roots and tubers, pulses and
legumes (including soybeans), and aloe vera), seaweeds and nuts and seeds
INS Additive Max. Level Notes
260 Acetic acid, glacial
GMP 262 & 263
300 Ascorbic acid, L- 500 mg/kg 262
330 Citric acid GMP 262 & 264
270 Lactic acid, L-, D- and DL-
GMP 262 & 264
331(i) Sodium dihydrogen citrate
GMP 262
331(iii) Trisodium citrate GMP 262
(i) CODEX STAN 13-1981: Standard for Preserved Tomatoes
(ii) CODEX STAN 38-1981: General Standard for Edible Fungi and Fungus Products
(iii) CODEX STAN 145-1985: Standard for Canned Chestnuts and Canned Chestnut Puree
(iv) CODEX STAN 241-2003: Standard for Canned Bamboo Shoots
(v) CODEX STAN 257R-2007: Regional Standard for Canned Humus with Tehena
(vi) CODEX STAN 258R-2007: Regional Standard for Canned Foul Medames
(vii) CODEX STAN 297-2009: Standard for Certain Canned Vegetable
CODEX STAN 13-1981: Standard for Preserved Tomatoes
INS Additive Maximum Level
Acidity regulators
330 Ascobic acid, L-
330 Citric acid
GMP
GMP
331(i) Sodium dihydrogen citrate
331(iii) Trisodium citrate
332 (i) Potassium dihydrogen citrate
332 (ii) Tripotassium citrate
333 (iii) Calcium citrates
380 Triammonium citrate
507 Hydrochloric acid
514 (i) Sodium sulphate
515 (ii) Potassium sulphate
575 Glucono delta-lactone
577 Potassium gluconate
578 Calcium gluconate
580 Magnesium gluconate
Firming agents
Firming agents listed in Table 3 of the GSFA for food category 04.2.2.4 are acceptable for use in foods conforming to this Standard.
CODEX STAN 38-1981: General Standard for Edible Fungi and Fungus Products
Additive Maximum Level
Acetic acid Not limited except as provided for below in respect of Pickled Fungi and Sterilized Fungi
Lactic acid
Citric acid
Ascorbic acid
Acetic 20 g/kg in Pickled Fungi
Lactic acid 5 g/kg singly or in combination in Sterilized Fungi Citric acid
228
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
4.2.2 Processed vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe
vera), seaweeds, and nuts and seeds
INS Additive Maximum Level
Notes
150d Caramel IV – sulfite ammonia caramel
50000 mg/kg 92 & 161
4.2.2.1 Frozen vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe
vera), seaweeds and nuts and seeds
INS Additive Max. Level
Notes
260 Acetic acid, glacial
GMP 262 & 263
300 Ascorbic acid, L- GMP 110
951 Aspartame 1000 mg/kg
161 & 191
509 Calcium chloride GMP 29, 323 & 324
516 Calcium sulfate GMP 29, 323 & 324
330 Citric acid GMP 242, 262,
264 & 265
385, 386 Ethylene diamine tetra acetates
100 mg/kg
21 & 110
270 Lactic acid, L-, D- and DL-
GMP 262 & 264
296 Malic acid, DL- GMP 265
621
Monosodium L-glutamate
GMP 201
961 Neotame 33 mg/kg 161
338; 339(i)-(iii); 340(i)- (iii); 341(i)-(iii); 342(i)- (ii); 343(i)-(iii); 450(i)- (iii),(v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542
Phosphates 5000 mg/kg
33 & 76
900a Polydimethyl-siloxane
10 mg/kg 15
332(i) Potassium dihydrogen citrate
GMP
29
954(i)-(iv) Saccharins 500 mg/kg
161
331(i) Sodium dihydrogen citrate
GMP 29
CODEX STAN 145-1985: Standard for Canned Chestnuts and Canned Chestnut
Puree
Additive Maximum Level
Chelating Agent
Sodium polyphosphate Limited by GMP
Firming Agent
Aluminium potassium sulphate
Limited by GMP
Antioxidants
L-Ascorbic acid 300 mg/kg expressed as ascorbic acid, singly or in combination
Sodium ascorbate
Acidifying Agents
Citric acid Limited by GMP
Malic acid
L-Tartaric Acid 10 g/kg
Bleaching Agent
Sulphur dioxide (not authorized in puree)
30 mg/kg, calculated as SO2
Natural Colouring Agents
T umeric (CI 75300) Limited by GMP
Crocin (CI 75100)
Carthamus yellow (CI 75140)
Flavours
Extract of vanila Limited by GMP
Vanillin
Thickening agents
Pectins Limited by GMP
CODEX STAN 241-2003: Standard for Canned Bamboo Shoots
Acidity regulators used in accordance with Table 3 of the GSFA are acceptable for use in foods conforming to this Standard
INS Additive Maximum Level
334 Tartaric acid 1300 mg/kg
CODEX STAN 257R-2007: Regional Standard for Canned Humus with Tehena
INS Additive Maximum Level
Acidity Regulators
330 Citric acid GMP
Anticaking Agents
500 (i) Sodium carbonate GMP
Stabilizers
501 (i) Potassium carbonate GMP
CODEX STAN 258R-2007: Regional Standard for Canned Foul Medames
INS Additive Maximum Level
Acidity Regulators
330 Citric acid GMP
229
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
955
Sucralose (Trichlorogalacto-sucrose)
150 mg/kg
161
220-225, 539
Sulfites 50 mg/kg 44, 76, 136 & 137
333(iii) Tricalcium citrate GMP 29
332(ii) Tripotassium citrate
GMP 29
331(iii) Trisodium citrate GMP 29
4.2.2.2 Dried vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera),
seaweeds, and nuts and seeds
INS Additive Max. Level
Notes
304,305 Ascorbyl esters 80 mg/kg 10
951 Aspartame 1000 mg/kg
161 & 191
210-213 Benzoates 1000 mg/kg
13
320 Butylated hydroxyanisole
200 mg/kg
15,76 & 196
321 Butylated hydroxytoluene
200 mg/kg
15,76 &196
161g Canthaxanthin 10 mg/kg
150c Caramel III -ammonia caramel
50000 mg/kg
76 & 161
160a(ii) Carotenes, beta-, vegetable
200 mg/kg
160a(i), a(iii),e,f
Carotenoids 1000mg/kg
16
472e Diacetyltartaric and fatty acid esters of glycerol
10000 mg/kg
385,386 Ethylene diamine tetra acetates
800 mg/kg
21 & 64
961 Neotame 33 mg/kg 161
338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542
Phosphates 5000 mg/kg
33 & 76
310 Propyl gallate 50 mg/kg 15, 76 &196
954(i)-(iv)
Saccharins 500 mg/kg
161
491-495 Sorbitan esters of fatty acids
5000 mg/kg
76
481(i), 482(i)
Stearoyl lactylates 5000 mg/kg
76
960 Steviol glycosides 40 mg/kg 26
Antioxidant, Preservative
385, 386 EDTAs 365 mg/kg (singly or in combination) (as anhydrous calcium disodium EDTA)
CODEX STAN 297-2009: Standard for Certain Canned Vegetable
Acidity regulators, colours, colour retention agents and calcium salts of firming agents used in accordance with Table 3 of the GSFA are acceptable for use in foods conforming to this Standard.
Colours:
INS Additive Maximum Level
102 Tartrazine 100 mg/kg
133 Brilliant blue FCF 20 mg/kg
143 Fast green FCF 200 mg/kg
150d Caramel IV-sulfite ammonia caramel
50000 mg/kg
Colour Retention Agents:
INS Additive Maximum Level
385 Calcium disodium ethylene diamine tetra acetate
365 mg/kg (singly or in
combination) 386 Disodium ethylene diamine tetra acetate
512 Stannous chloride 25 mg/kg calculated as tin.should not be added to foods in uncoated tin cans
ANNEX ON SWEET CORN In addition to the general provisions applicable to canned vegetables, the following specific provisions apply. Thickeners (For Creamed Corn Only):
INS Additive Maximum Level
1400 Dextrins, roasted starch
GMP
1401 Acid-treated starch
1402 Alkaline-treated starch
1403 Bleached starch
1404 Oxidized starch
1405 Starches, enzyme treated
1410 Monostarch phosphate
1412 Distarch phosphate
1413 Phosphated distarch posphate
1414 Acetylated distarch phosphate
1420 Starch acetate
1422 Acetylated distarch adipate
1440 Hydroxypropyl starch
230
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
955 Sucralose (Trichlorogalacto-sucrose)
580 mg/kg
161
220-225, , 539
Sulfites 500 mg/kg
44 & 105
307a,b,c Tocopherols 200 mg/kg
XS38
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.2.2.3 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes and aloe vera),
seaweeds in vinegar, oil, brine or soy sauce
INS Additive Max. Level
Notes
950 Acesulfame potassium
200 mg/kg
144 & 188
129 Allura red AC 300 mg/kg
161
523 Aluminium ammonium sulfate
520 mg/kg
6 & 245
951 Aspartame 300 mg/kg
144 & 191
962 Aspartame-acesulfame salt
200 mg/kg
113 & 161
210-213 Benzoates 2000 mg/kg
13
133 Brilliant blue FCF 500 mg/kg
161
150c Caramel III - ammonia caramel
500 mg/kg
120 Carmines 500 mg/kg
161 & 178
160a(ii) Carotenes, beta-, vegetable
1320 mg/kg
160a(i), a(iii),e,f
Carotenoids 50 mg/kg 161
472e Diacetyltartaric and fatty acid esters of glycerol
2500 mg/kg
385,386 Ethylene diamine tetra acetates
250 mg/kg
21
143 Fast green FCF 300 mg/kg
579 Ferrous gluconate 150 mg/kg
23 & 48
585 Ferrous lactate 150 mg/kg
23 & 48
163(ii) Grape skin extract 100 mg/kg
179 & 181
214,218 Hydroxybenzoates, para-
1000 mg/kg
27
132 Indigotine (Indigo carmine)
150 mg/kg
161
243 Lauric arginate ethyl ester
200 mg/kg
961 Neotame 10 mg/kg 144
338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii);
Phosphates 2200 mg/kg
33
1442 Hydroxypropyl distarch phosphate
1450 Starch sodium octenyl succinate
1451 Acetylated oxidized starch
ANNEX ON CERTAIN MUSHROOMS In addition to the general provisions applicable to canned vegetables, the following specific provisions apply: Thickeners, emulsifiers and stabilizers used in accordance with Table 3 of the GSFA for food category 04.2.2.4 are acceptable for use in canned mushrooms in sauce only. Only the colour listed below is permitted for use in canned mushroom in sauce.
INS Additive Maximum Level
150d Caramel IV- sulfite ammonia caramel
50,000 mg/kg
Only the flavour enhancer listed below is permitted for use, under the conditions of good manufacturing practices, in the products covered by this Annex.
INS Additive Maximum Level
621 Monosodium glutamate
GMP
231
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542
900a Polydimethyl-siloxane
10 mg/kg
101(i),(ii),(iii)
Riboflavins 500 mg/kg
954(i)-(iv)
Saccharins 160 mg/kg
144
200-203 Sorbates 1000 mg/kg
42
960 Steviol glycosides 330 mg/kg
26
955 Sucralose (Trichlorogalacto-sucrose)
400 mg/kg
220-225, 539
Sulfites 100 mg/kg
44
334, 335(ii), 337
Tartrates 15000 mg/kg
45, XS38 & XS115
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.2.2.4 Canned or bottled (pasteurized) or retort pouch vegetable (including mushrooms and fungi, roots and
tubers, pulses and legumes, and aloe vera), and seaweeds
INS Additive Max. Level
Notes
950 Acesulfame potassium
350 mg/kg
161 & 188
129 Allura red AC 200 mg/kg
161
951 Aspartame 1000 mg/kg
161 & 191
133 Brilliant blue FCF 200 mg/kg
161
150c Caramel III – ammonia caramel
50000 mg/kg
161
160a(ii) Carotenes, beta-, vegetable
200 mg/kg
160a(i), a(iii),e,f
Carotenoids 50 mg/kg 161
385,386 Ethylene diamine tetra acetates
365 mg/kg
21
143 Fast green FCF 200 mg/kg
961 Neotame 33 mg/kg 161
338; 339(i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii),
Phosphates 2200 mg/kg
33
232
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
(ix); 451(i),(ii); 452(i)-(v); 542
900a Polydimethyl-siloxane
10 mg/kg
954(i)-(iv)
Saccharins 160 mg/kg
144 & 161
512 Stannous chloride 25 mg/kg 43
960 Steviol glycosides 70 mg/kg 26
955 Sucralose (Trichlorogalacto-sucrose)
580 mg/kg
161
220-225, 539
Sulfites 50 mg/kg 44
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.2.2.6 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera),
seaweed, and nut and seed pulps and preparations (e.g. vegetable desserts and sauces, candied vegetables)
other than food category 04.2.2.5
INS Additive Max. Level
Notes
950 Acesulfame potassium
350 mg/kg
161 & 188
129 Allura red AC 200 mg/kg
92 & 161
951 Aspartame 1000 mg/kg
161 & 191
962 Aspartame-acesulfame salt
350 mg/kg
113 & 161
210-213 Benzoates 3000 mg/kg
13
133 Brilliant blue FCF 100 mg/kg
92 & 161
150c Caramel III – ammonia caramel
50000 mg/kg
161
120 Carmines 200 mg/kg
92
160a(ii) Carotenes, beta-, vegetable
1000 mg/kg
92
160a(i), a(iii),e,f
Carotenoids 50 mg/kg 92 & 161
141(i),(ii) Chlorophylls and chlorophyllins, copper complexes
100 mg/kg
62 & 92
472e Diacetyltartaric and fatty acid esters of glycerol
2500 mg/kg
385,386 Ethylene diamine tetra acetates
80 mg/kg 21
163(ii) Grape skin extract 100 mg/kg
92 & 181
214,218 Hydroxybenzoates, para-
1000 mg/kg
27
132 Indigotine (Indigo carmine)
200 mg/kg
92 & 161
961 Neotame 33 mg/kg 161
233
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
338; 339 (i) -(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
Phosphates 2200 mg/kg
33
900a Polydimethyl-siloxane
50 mg/kg
432-436 Polysorbates 3000 mg/kg
477 Propylene glycol esters of fatty acids
5000 mg/kg
101(i),(ii) Riboflavins 300 mg/kg
92
954(i)-(iv)
Saccharins 200 mg/kg
161
200-203 Sorbates 1000 mg/kg
42
960 Steviol glycosides 165 mg/kg
26
955 Sucralose (Trichlorogalacto-sucrose)
400 mg/kg
161
474 Sucroglycerides 5000 mg/kg
220-225, 227, 228, 539
Sulfites 300 mg/kg
44 & 205
110 Sunset yellow FCF 50 mg/kg 92
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.2.2.7 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
INS Additive Max. Level
Notes
950 Acesulfame potassium
1000 mg/kg
188
260 Acetic acid, glacial GMP
400 Alginic acid GMP
300 Ascorbic acid, L- GMP
951 Aspartame 2500 mg/kg
161 & 191
210-213 Benzoates 1000 mg/kg
13
133 Brilliant blue FCF 100 mg/kg
92 & 161
634 Calcium 5’-ribonucleotides
GMP 279
170(i) Calcium carbonate GMP
509 Calcium chloride GMP
234
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
327 Calcium lactate 10000 mg/kg
58
150c Caramel III –ammonia caramel
50000 mg/kg
161
160a(ii) Carotenes, beta-, vegetable
1000 mg/kg
160a(i), a(iii), e,f
Carotenoids 50 mg/kg
407 Carrageenan GMP
141(i), (ii)
Chloropyhlls and chlorophyllins, copper complexes
100 mg/kg
62
330 Citric acid GMP
472c Citric and fatty acid esters of glycerol
GMP
1400 Dextrins, roasted starch
GMP
472e Diacetyltartaric and fatty acid esters of glycerol
2500 mg/kg
627 Disodium 5’ -guanylate
GMP 279
631 Disodium 5’- inosinate
GMP 279
635 Disodium 5’- ribonucleotides
GMP 279
127 Erythrosine 30 mg/kg
385,386 Ethylene diamine tetra acetates
250 mg/kg
21
143 Fast green FCF 300 mg/kg
297 Fumaric acid GMP
422 Glycerol GMP
163(ii) Grape skin extract 100 mg/kg
161 & 181
412 Guar gum GMP
214, 218 Hydroxybenzoates, para-
300 mg/kg
27
132 Indigotine (Indigo carmine)
300 mg/kg
161
270 Lactic acid, L-, D- and DL-
GMP
322(i) Lecithin GMP
504(i) Magnesium carbonate
5000 mg/kg
36
296 Malic acid, DL- GMP
621 Monosodium L-glutamate
GMP 279
961 Neotame 33 mg/kg 161
440 Pectins GMP
338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix);
Phosphates 2200 mg/kg
33
235
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
451(i),(ii); 452(i)-(v); 542
900a Polydimethylsiloxane 10 mg/kg
124 Ponceau 4R (Cochineal Red A)
500 mg/kg
161
501(i) Potassium carbonate
GMP
508 Potassium chloride GMP
407a Processed eucheuma seaweed (PES)
GMP
1204 Pullulan GMP
101(i),(ii), (iii)
Riboflavins 500 mg/kg
954(i)-(iv)
Saccharins 200 mg/kg
161
262(i) Sodium acetate GMP
301 Sodium ascorbate GMP
500(i) Sodium carbonate GMP
350(ii) Sodium DL-malate GMP
316 Sodium erythorbate (Sodium isoascorbate)
GMP 280
365 Sodium fumarates GMP
576 Sodium gluconate GMP
325 Sodium lactate GMP
200-203 Sorbates 1000 mg/kg
42
960 Steviol glycosides 200 mg/kg
26
955 Sucralose (Trichlorogalacto-sucrose)
580 mg/kg
161
220-225, 539
Sulfites 500 mg/kg
44
110 Sunset yellow FCF 200 mg/kg
92
331(iii) Trisodium citrate GMP
415 Xanthan gum GMP
221 Fermented soya bean
product
(i) 6.0 Cereals and cereal products derived from cereal grains, roots and tubers, pulses, legumes and pith or soft core of palm tree, excluding bakery wares of food category 07.0
(ii) 6.8 Soybean products (excluding soybean-based seasonings and condiments of food category 12.9)
(iii) 6.8.6 Fermented soybean (e.g nato,tempe) – No Food Additive Provision
(iv) 6.8.7 Fermented soybean curd – No Food Additive Provison
(v) 12.0 Salts, spices, soups, sauces, salads, protein products
(vi) 12.9 Soybean-based seasonings and condiments (vii) 12.9.1 Fermented soybean paste
(i) CODEX STAN 298R-2009: Regional Standard For Fermented Soybean Paste
(ii) CODEX STAN 313R-2013: Regional Standard for Tempe – No Food Additive Provision
CODEX STAN 298R-2009: Regional Standard fo Fermented Soybean paste
Acidity regulators, antioxidants, colours, flavours enhancers, preservatives, stabilizers and sweeteners listed in Table 3 of the GSFA are acceptable for use in food conforming to this standard.
INS Additive Maximum Level
Acidity regulators
334 L(+)-tartaric acid
1000 mg/kg
335(i) Monosodium tartrate
335(ii) Sodium L(+)-tartrate
336(i) Monopotassium tartrate
236
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
6.8 Soybean products (excluding soybean-based seasonings and condiments of food category 12.9)
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
12.9 Soybean-based seasonings and condiments
INS Additive Max. Level Notes
338; 339(i) -(iii); 340(i)-(iii); 341(i)-(iii); 42(i),(ii); 343(i)-(iii); 450(i)-(iii),(v)-(vii)(ix); 451(i),(ii); 452(i)-(v); 542
Phosphates 1200 mg/kg 33
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
12.9.1 Fermented soybean paste
INS Additive Maximum Level Notes
101(i),(ii), (iii)
Riboflavins 30 mg/kg
954(i)-(iv) Saccharins 200 mg/kg
200-203 Sorbates 1000 mg/kg 42
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
336(ii) Dipotassium tartrate (as tartaric acid)
337 Potassium sodium L(+)-tartrate
Antioxidant
539 Sodium thiosulphate 30 mg/kg as sulphur dioxide
Colour
101(i) Riboflavin, synthetic 10 mg/kg
Preservatives
200 Sorbic acid 1000 mg/kg as sorbic acid,
singly or in combination
202 Potassium sorbate
203 Calcium sorbate
210 Benzoic acid 1000 mg/kg as benzoic acid,
singly or in combination
211 Sodium benzoate
212 Potassium benzoate
Sweeteners
950 Acesulfame potassium 350 mg/kg
954(iv) Sodium saccharin 200 mg/kg
Processing aids
Protease
Hemicellulase
Lipase
472c Citric and fatty acid esters of glycerol
270 Lactic acid
452(i) Sodium polyphosphates, glassy
452(ii) Potassium polyphosphates
222 HVP or HPP (i) 12.0 Salts, spices, soups, sauces, salads, protein product (ii) 12.10 Protein produtcts other than from soybeans
12.10 Protein produtcts other than from soybeans
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
(i) CODEX STAN 174-1989: Standard for Vegetable Protein Products (VPP)
CODEX STAN 174-1989: Standard for Vegetable Protein Products (VPP)
During the course of manufacturing VPP the following classes of processing aids, as compiled in the advisory inventory of the Codex Alimentarius Commission, may be used: Acidity Regulators Antifoam Agents Firming Agents Enzyme Preparations Extraction Solvents Antidusting Agents Flour Treatment Agents Viscosity Control Agents
223 Soup (i) 12.0 Salts, spices, soups, sauces, salads, protein product
(ii) 12.5 Soups and broths
(i) CODEX STAN 117-1981: Standard for Bouillons and Consommés
Acidity regulators, anticaking agents (in dehydrated product only), antifoaming agents, antioxidants, colours, emulsifiers, flavour enhancers, humectants, packaging gases, preservatives, stabilizers, sweeteners and thickeners used in accordance with Tables 1, 2 and 3 of the General Standard for Food Additives (CODEX STAN 192-1995) in food category 12.5
237
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
12.5 Soups and broths
INS Additive Max. Level Notes
950 Acesulfame potassium
110 mg/kg 161, 188 & XS117
956 Alitame 40 mg/kg 161 & XS117
129 Allura red AC 300 mg/kg 161 & 337
304, 305 Ascorbyl esters 200 mg/kg 10
951 Aspartame 1200
mg/kg
161, 188 & XS117
122 Azorubine (carmoisine)
50 mg/kg 99
210 -213 Benzoates 500 mg/kg 13, 338 & 339
133 Brilliant blue FCF
50 mg/kg
320 Butylated hydroxyanisole
200 mg/kg 15 & 130
321 Butylated hydroxytoluene
200 mg/kg 15, 130 & 340
150c Caramel III - ammonia caramel
25000
mg/kg
150d Caramel IV - sulfite ammonia caramel
25000
mg/kg
212
120 Carmines 50 mg/kg
160a(ii) Carotenes, beta-, vegetable
1000
mg/kg
341
160a(i), a(iii), e, f
Carotenoids 300 mg/kg 341
141(i), (ii) Chlorophylls and chlorophyllins, copper complexes
400 mg/kg 342
100(i) Curcumin 50 mg/kg 99
472e Diacetyltartaric and fatty acid esters of glycerol
5000
mg/kg
XS117
163(ii) Grape skin extract
500 mg/kg 181 & XS117
132 Indigotine (Indigo carmine)
50 mg/kg
172(i)-(iii) Iron oxides 100 mg/kg XS117
243 Lauric arginate ethyl ester
200 mg/kg XS117
(Soups and broths), its parent food category, and its sub-categories are acceptable for use in foods conforming to this Standard.
The flavourings used in products covered by this standard should comply with the Guidelines for the Use of Flavourings (CAC/GL 66-2008).
CODEX STAN 117-1981: Standard for Bouillons and Consommés
12.5 Soups and Broths
INS Additive Max. Level
Notes
950 Acesulfame potassium
110
mg/kg
161, 188 & XS117
956 Alitame 40 mg/kg 161 & XS117
129 Allura red AC 300
mg/kg
161 & 337
304, 305 Ascorbyl esters 200
mg/kg
10
951 Aspartame 1200
mg/kg
161, 188 & XS117
122 Azorubine (Carmoisine)
50 mg/kg 99
210 -213 Benzoates 500
mg/kg
13, 338 & 339
133 Brilliant blue FCF 50 mg/kg
320 Butylated hydroxyanisole
200
mg/kg
15 & 130
321 Butylated hydroxytoluene
200
mg/kg
15, 130 & 340
150c Caramel III - ammonia caramel
25000
mg/kg
150d Caramel IV - sulfite ammonia caramel
25000
mg/kg
212
120 Carmines 50 mg/kg
160a (ii)
Carotenes, beta-, Vegetable
1000
mg/kg
341
160 a(i), a(iii), e, f
Carotenoids 300
mg/kg
341
141(i), (ii) Chlorophylls and chlorophyllins, copper complexes
400
mg/kg
342
100(i) Curcumin 50 mg/kg 99
472e Diacetyltartaric and fatty acid esters of glycerol
5000
mg/kg
XS117
163(ii) Grape skin extract 500
mg/kg
181 & XS117
132 Indigotine (Indigo carmine)
50 mg/kg
238
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
961 Neotame 20 mg/kg 161 & XS117
338; 339(i)-(iii); 340(i)- (iii); 341(i)-(iii); 342(i)- (ii); 343(i)-(iii); 450(i)- (iii),(v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542
Phosphates 1500
mg/kg
33 & 343
900a Polydimethyl-siloxane
10 mg/kg
432-436 Polysorbates 1000
mg/kg
124 Ponceau 4R (Cochineal red A)
50 mg/kg
310 Propyl gallate 200 mg/kg 15, 127 & 130
104 Quinoline yellow 50 mg/kg 99
101(i),(ii), (iii)
Riboflavins 200 mg/kg 344
954(i)-(iv) Saccharins 110 mg/kg 161 & XS117
200-203 Sorbates 1000
mg/kg
42, 338 & 339
960 Steviol glycosides
50 mg/kg 26 & XS117
955 Sucralose (Trichloro-galactosucrose)
600 mg/kg 161 & XS117
474 Sucroglycerides 2000
mg/kg
345
473 Sucrose esters of fatty acids
2000
mg/kg
345
110 Sunset yellow FCF
50 mg/kg
102 Tartrazine 50 mg/kg 99
319 Tertiary butylhydro quinone
200 mg/kg 15 & 130
307a, b, c Tocopherols 50 mg/kg 346
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
172(i)-(iii) Iron oxides 100
mg/kg
XS117
243 Lauric arginate ethyl ester
200
mg/kg
XS117
961 Neotame 20 mg/kg 161 & XS117
338; 339(i)-(iii); 340(i)- (iii); 341(i)-(iii); 342(i)- (ii); 343(i)-(iii); 450(i)- (iii),(v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542
Phosphates 1500
mg/kg
33 & 343
900a Polydimethyl-siloxane
10 mg/kg
432-436 Polysorbates 1000
mg/kg
124 Ponceau 4R (Cochineal red A)
50 mg/kg
310 Propyl gallate 200
mg/kg
15, 127 & 130
104 Quinoline yellow 50 mg/kg 99
101(i),(ii), (iii)
Riboflavins 200
mg/kg
344
954(i)-(iv) Saccharins 110
mg/kg
161 & XS117
200-203 Sorbates 1000
mg/kg
42, 338 & 339
960 Steviol glycosides 50 mg/kg 26 & XS117
955 Sucralose (Trichlorogalacto-sucrose)
600
mg/kg
161 & XS117
474 Sucroglycerides 2000
mg/kg
345
473 Sucrose esters of fatty acids
2000
mg/kg
345
110 Sunset yellow FCF 50 mg/kg
102 Tartrazine 50 mg/kg 99
319 Tertiary Butylhydroquinone
200
mg/kg
15 & 130
307a, b, c Tocopherols 50 mg/kg 346
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
224 Soup stock Refer Regulation 223
Refer Regulation 223
239
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
225 Raw fruit or fresh fruit
(i) 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
(ii) 4.1 Fruit (iii) 4.1.1 Fresh fruit (iv) 4.1.1.1 Untreated fresh fruit (v) 4.1.1.2 Surface-treated fresh fruit
4.1.1.2 Surface-treated fresh fruit
INS Additive Max. Level Notes
901 Beeswax GMP
902 Candelilla wax GMP
120 Carmines 500 mg/kg 4 & 16
903 Carnauba wax 400 mg/kg
445(iii) Glycerol ester of wood rosin
110 mg/kg
172(i)-(iii)
Iron oxides 1000 mg/kg 4 & 16
905c(i) Microcrystalline wax
50 mg/kg
231, 232
Ortho-phenylphenols
12 mg/kg 49
1521 Polyethylene glycol GMP
1201 Polyvinyl-pyrrolidone
GMP
101(i), (ii), (iii)
Riboflavins 300 mg/kg 4 & 16
904 Shellac, bleached GMP
474 Sucroglycerides GMP
220-225,539
Sulfites 30 mg/kg 44 & 204
(i) CODEX STAN 143-1985: Standard for Dates (ii) CODEX STAN 182-1993: Standard for Pineapple - No
Food Additive Provision (iii) CODEX STAN 183-1993: Standard for Papaya - No
Food Additive Provision (iv) CODEX STAN 184-1983: Standard for Mangoes - No
Food Additive Provision (v) CODEX STAN 187-1993: Standard for Carambola - No
Food Additive Provision (vi) CODEX STAN 196-1993: Standard for Litchi - No Food
Additive Provision (vii) CODEX STAN 204-1995: Standard for Mangosteens -
No Food Additive Provision (viii) CODEX STAN 205-1997: Standard for Bananas - No
Food Additive Provision (ix) CODEX STAN 213-1999: Standard for Limes- No Food
Additive Provision (x) CODEX STAN 214-1999: Standard for Pummelos - No
Food Additive Provision (xi) CODEX STAN 215-1999: Standard for Guavas - No
Food Additive Provision (xii) CODEX STAN 216-1999: Standard for Chayotes - No
Food Additive Provision (xiii) CODEX STAN 217-1999: Standard for Mexican Limes -
No Food Additive Provision (xiv) CODEX STAN 219-1999: Standard for Grapefruits - No
Food Additive Provision (xv) CODEX STAN 220-1999: Standard for Longans - No
Food Additive Provision (xvi) CODEX STAN 226-2001: Standard cape Gooseberry -
No Food Additive Provision (xvii) CODEX STAN 237-2003: Standard for Pitahayas - No
Food Additive Provision (xviii) CODEX STAN 245-2004: Standard for Oranges - No
Food Additive Provision (xix) CODEX STAN 246-2005: Standard for Rambutan - No
Food Additive Provision (xx) CODEX STAN 255-2007: Standard Table Grapes - No
Food Additive Provision
CODEX STAN 143-1985: Standard for Dates
Additive Maximum Level
Glycerol In accordance with GMP(see also section 3.1.1) Sorbitol
226 Dried fruit (i) 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
(ii) 4.1 Fruit (iii) 4.1.2 Processed fruit (iv) 4.1.2.2 Dried fruit
4.1.2 Processed fruit
INS Additive Maximum Level
903 Carnauba wax 400 mg/kg
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
(i) CODEX STAN 67-1981: Standard for Raisins (ii) CODEX STAN 130-1981: Standard for Dried Apricots (iii) CODEX STAN 177-1991: Standard for Grated Desiccated
Coconut
CODEX STAN 67-1981: Standard for Raisins
Additive Maximum Level
Sulphur dioxide (applies to bleached raisins only)
1500 mg/kg
Minerals oil (food grade) 5 g/kg
Sorbitol 5 g/kg
240
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
4.1.2.2 Dried fruit
INS Additive Max. Level Notes
950 Acesulfame potassium
500 mg/kg 161 & 188
304,
305
Ascorbil esters 80 mg/kg 10
951 Aspartame 2000 mg/kg 161 & 191
210-213
Benzoates 800 mg/kg 13
472e Diacetyltartaric and fatty acid esters of glycerol
10000 mg/kg
385, 386
Ethylene diamine tetra acetates
265 mg/kg 21
214, 218
Hydroxybenzoates, para-
800 mg/kg 27
243 Lauric arginate ethyl ester
200 mg/kg
905d Mineral oil, high viscosity
5000 mg/kg
905e Mineral oil, medium viscosity
5000 mg/kg
961 Neotame 100 mg/kg 161
200-203
Sorbates 500 mg/kg 42
955 Sucralose (Trichlorogalacto-sucrose)
1500 mg/kg 161
220-225, 227, 228, 539
Sulfites 1000 mg/kg 44, 135 & 218
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
CODEX STAN 130-1981: Standard for Dried Apricots
Additive Maximum Level
Sorbic acid and its sodium and potassium salts
500 mg/kg,singly or in combination
expressed as sorbic acid
Sulphur dioxide 2000mg/kg
CODEX STAN 177-1991: Standard for Grated Desiccated Coconut
Antioxidants and preservatives used in accordance with Tables 1 and 2 of the Codex General Standard for Food Additives (CODEX STAN 192-1995) for Food Category 04.1.2.2 – Dried Fruits are acceptable for use in foods conforming to this Standard.
The antioxidant listed below is also acceptable for use, under the conditions of good manufacturing practices, in the products covered by this Standard.
INS Additive Maximum Level
330 Citric acid GMP
227 Mixed dried fruit
Refer Regulation 226 Refer Regulation 226
228 Fruit product - -
229 Candied fruit or glazed fruit or crystallized
fruit
(i) 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
(ii) 4.1 Fruit (iii) 4.1.2 Processed fruit (iv) 4.1.2.7 Candied fruit
4.1.2 Processed fruit
INS Additive Maximum Level
903 Carnauba wax 400mg/kg
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.1.2.7 Candied fruit
INS Additive Maximum Level
Notes
950 Acesulfame potassium
500 mg/kg 161 & 188
129 Allura red AC 300 mg/kg 161
951 Aspartame 2000 mg/kg 161 & 191
-
241
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
210-213 Benzoates 1000 mg/kg 13
133 Brilliant blue FCF 100 mg/kg 161
150c Caramel III - ammonia caramel
200 mg/kg
150d Caramel IV – sulfite ammonia caramel
7500 mg/kg
120 Carmines 200 mg/kg
160a(ii) Carotenes, beta-, vegetable
1000 mg/kg
160a(i), a(iii),e,f
Carotenoids 200 mg/kg
141(i), (ii)
Chlorophylls and chlorophyllins, copper complexes
250 mg/kg
472e Diacetyltartaric and fatty acid esters of glycerol
1000 mg/kg
127 Erythrosine 200 mg/kg 54
143 Fast green FCF 100 mg/kg 161
163(ii) Grape skin extract 1000 mg/kg
214,218 Hydroxybenzoates, para-
1000 mg/kg 27
132 Indigotine (Indigo carmine)
200 mg/kg 161
172(i)-(iii)
Iron oxides 250 mg/kg
961 Neotame 65 mg/kg 161
338; 339 (i) -(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
Phosphates 10 mg/kg 33
124 Ponceau 4R (cochineal red A)
200 mg/kg 161
101(i), (ii)
Riboflavins 300 mg/kg
200-203 Sorbates 500 mg/kg 42
960 Steviol glycosides 40 mg/kg 26
955 Sucralose (Trichlorogalacto-sucrose)
800 mg/kg 161
220-225, 227, 228, 539
Sulfites 100 mg/kg 44
110 Sunset yellow FCF 200 mg/kg 161
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
230 Salted fruit (i) 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
(ii) 4.1 Fruit (iii) 4.1.2 Processed fruit
-
242
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
(iv) 4.1.2.3 Fruit in vinegar,oil and brine
4.1.2 Processed fruit
INS Additive Maximum Level
903 Carnauba wax 400mg/kg
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.1.2.3 Fruit in vinegar, oil and brine
INS Additive Max. Level
Notes
950 Acesulfame potassium
200 mg/kg
161 & 188
951 Aspartame 300 mg/kg
144 & 191
210-213 Benzoates 1000 mg/kg
13
150c Caramel III – ammonia caramel
200 mg/kg
150d Caramel IV - sulfite ammonia caramel
7500 mg/kg
160a(ii) Carotenes, beta-, vegetable
1000 mg/kg
160a(i), a(iii),e,f
Carotenoids 1000 mg/kg
141(i),(ii) Chlorophylls and chlorophyllins, copper complexes
100 mg/kg
62
472e Diacetyltartaric and fatty acid esters of glycerol
1000 mg/kg
385,386 Ethylene diamine tetra acetates
250 mg/kg
21
163(ii) Grape skin extract 1500 mg/kg
161
214,218 Hydroxybenzoates, para-
250 mg/kg
27
961 Neotame 100 mg/kg
161
338; 339 (i) -(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
Phosphates 2200 mg/kg
33
900a Poldimethylsiloxane 10 mg/kg
954(i)-(iv)
Saccharins 160 mg/kg
144
200-203 Sorbates 1000 mg/kg
42
960 Steviol glycosides 100 mg/kg
26
955 Sucralose (Trichlorogalacto-sucrose)
180 mg/kg
144
243
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
220-225, 227, 228, 539
Sulfites 100 mg/kg
44
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
231 Dried salted fruit
(i) 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
(ii) 4.1 Fruit (iii) 4.1.2 Processed fruit (iv) 4.1.2.2 Dried fruit
4.1.2 Processed fruit
INS Additive Maximum Level
903 Carnauba wax 400 mg/kg
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.1.2.2 Dried fruit
INS Additive Max. Level Notes
950 Acesulfame potassium
500 mg/kg 161 & 188
304, 305 Ascorbyl esters 80 mg/kg 10
951 Aspartame 2000 mg/kg 161 & 191
210-213 Benzoates 800 mg/kg 13
472e Diacetyltartaric and fatty acid esters of glycerol
10000 mg/kg
385, 386 Ethylene diamine tetra acetates
265 mg/kg 21
214, 218 Hydroxy-benzoates, para-
800 mg/kg 27
243 Lauric arginate ethyl ester
200 mg/kg
905d Mineral oil, high viscosity
5000 mg/kg
905e Mineral oil, medium, viscosity
5000 mg/kg
961 Neotame 100 mg/kg 161
200-203 Sorbates 500 mg/kg 42
955 Sucralose (Trichlorogalacto-sucrose)
1500 mg/kg 161
220-225, 227, 228, 539
Sulfites 1000 mg/kg 44, 135 & 218
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
-
232 Candied peel Refer Regulation 229
-
233 Canned fruit (i) 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
(ii) 4.1 Fruit (iii) 4.1.2 Processed fruit (iv) 4.1.2.4 Canned or bottled (pasteurized) fruit (v) 4.1.2.8 Fruit preparations, including pulp, purees, fruit
toppings and coconut milk
(i) CODEX STAN 42-1981: Standard for Canned Pineapple (ii) CODEX STAN 60-1981: Standard for Canned Raspberries (iii) CODEX STAN 61-1981: Standard for Canned Pears (iv) CODEX STAN 62-1981: Standard for Canned
Strawberries (v) CODEX STAN 159-1987: Standard for Canned Mangoes
244
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
4.1.2 Processed fruit
INS Additive Maximum Level
903 Carnauba wax 400 mg/kg
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.1.2.4 Canned or bottled (pasteurized) fruit
INS Additive Max. Level Notes
950 Acesulfame potassium
350 mg/kg 161 & 188
951 Aspartame 1000 mg/kg 161 & 191
962 Aspartame -acesulfame salt
350 mg/kg 113 & 161
133 Brilliant blue FCF 200 mg/kg 161
150c Caramel III - ammonia caramel
200 mg/kg
150d Caramel IV - sulfite ammonia caramel
7500 mg/kg
120 Carmines 200 mg/kg
160a(ii) Carotenes, beta-, vegetable
1000 mg/kg
160a(i), a(iii),e,f
Carotenoids 200 mg/kg 161
141(i), (ii)
Chlorophylls and chlorophyllins, copper complexes
100 mg/kg 62
143 Fast green FCF 200 mg/kg
163(ii) Grape skin extract 1500 mg/kg 181
172(i)-(iii)
Iron oxides 300 mg/kg
961 Neotame 33 mg/kg 161
900a Poldimethylsiloxane
10 mg/kg
124 Ponceau 4R (cochineal red A)
300 mg/kg 161
101(i), (ii)
Riboflavins 300 mg/kg
954(i)-(iv)
Saccharins 200 mg/kg 161
512 Stannous chloride 20 mg/kg 43
960 Steviol glycosides 330 mg/kg 26
955 Sucralose (Trichlorogalacto-sucrose)
400 mg/kg 161
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.1.2.8 Fruit preparations, including pulp, purees, fruit toppings and coconut milk
INS Additive Max. Level Notes
950 Acesulfame potassium
350 mg/kg 161 & 188
129 Allura red AC 300 mg/kg 161 & 182
951 Aspartame 1000 mg/kg 161 & 191
CODEX STAN 42-1981: Standard for Canned Pineapple
Additive Maximum Level
Flavours
Natural fruit essences Limited by GMP
Mint flavour (mint oil) Limited by GMP
Acidifying agent
Citric acid Limited by GMP
Anti-foaming agents
Dimethylpolysiloxane 10 mg/kg
CODEX STAN 60-1981: Standard for Canned Raspberries
Additive Maximum Level
Colour
Erythrosine-CI 45430 300 mg/kg of the final products singly or in
combination Ponceau 4 R-CI 16255
CODEX STAN 61-1981: Standard for Canned Pears
INS Additive Maximum Level
Acidifying Agents
270 Lactic acid Limited by GMP
296 Malic acid
330 Citric acid
334 L-Tartaric acid 1300 mg/kg
Colours (permitted only in special holiday packs)
102 Tartrazine 200 mg/kg of the final product
(singly or in combination)
123 Amaranth
124 Ponceau 4R
129 Allura red AC
143 Fast green FCF
Flavourings
Natural and artificial flavours, except those which reproduce the flavour of pears
Limited by GMP
CODEX STAN 62-1981: Standard for Canned Strawberries
Additive Maximum Level
Acidifying agents
Citric acid Limited by GMP Lactic acid
Malic acid
L-Tartaric acid
Colours
Erythrosine - CI 45430 300 mg/kg of the final product,
(singly or in combination)
Ponceau 4R - CI 16255
Firming agents
Calcium chloride 350 mg/kg of the final product, calculated as Calcium gluconate
245
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
962 Aspartame - acesulfame salt
350 mg/kg 113 & 161
210-213 Benzoates 1000 mg/kg 13
133 Brilliant blue FCF
100 mg/kg 161 & 182
150c Caramel III – ammonia caramel
7500 mg/kg 182
150d Caramel IV- sulfite ammonia caramel
7500 mg/kg 182
120 Carmines 500 mg/kg 182
160a(ii) Carotenes, beta-, vegetable
100 mg/kg 182
160a(i), a(iii),e,f
Carotenoids 100 mg/kg 161 & 182
141(i),(ii) Chlorophylls and chlorophyllins, copper complexes
100 mg/kg 62 & 182
952(i), (ii), (iv)
Cyclamates 250 mg/kg 17 & 161
472e Diacetyltartaric and fatty acid esters of glycerol
2500 mg/kg
143 Fast green FCF 100 mg/kg 161 & 182
163(ii) Grape skin extract
500 mg/kg 179, 181 & 182
214,218 Hydroxy-benzoates, para-
800 mg/kg 27
132 Indigotine (indigo carmine)
150 mg/kg 161 & 182
961 Neotame 100 mg/kg 161
338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542
Phosphates 350 mg/kg 33
475 Polyglycerol esters of fatty acids
5000 mg/kg XS240 & XS314R
432-436 Polysorbates 1000 mg/kg 154
124 Ponceau 4R (cochineal red A)
50 mg/kg 161 & 182
1520 Propylene glycol 2000 mg/kg XS240 & XS314R
405 Propylene glycol alginate
5000 mg/kg XS240 & XS314R
477 Propylene glycerol esters of fatty acids
40000 mg/kg
101(i),(ii), Riboflavins 300 mg/kg 182
Calcium lactate total Ca
CODEX STAN 159-1987: Standard for Canned Mangoes
Additive Maximum Level
Colour
Beta-carotene 100mg/kg
Acidifying agents
Citric acid Limited by GMP
Antioxidant
Ascorbic acid 200mg/kg
Firming agents
Calcium chloride 350 mg/kg, calculated as Ca in the finished
products
Pectins Limited by GMP
246
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
(iii)
954(i)-(iv)
Saccharins 200 mg/kg 161
200-203 Sorbates 1000 mg/kg 42
491-495 Sorbitan esters of fatty acids
5000 mg/kg XS240 & XS314R
481(i), 482(i)
Stearoyl lactylates
2000 mg/kg XS240 & XS314R
960 Steviol glycosides
330 mg/kg 26
955 Sucralose (Trichlorogalactosucrose)
400 mg/kg 161
474 Sucroglycerides 1500 mg/kg 348 & XS314R
473 Sucrose esters of fatty acids
1500 mg/kg 348 & XS314R
473a Sucrose oligoesters, Type I and Type II
1500 mg/kg 348 & XS314R
220-225, 539
Sulfites 100 mg/kg 44 & 206
110 Sunset yellow FCF
300 mg/kg 161 & 182
307a,b,c Tocopherols 150 mg/kg XS240 & XS314R
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
234 Canned fruit cocktail
(i) 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
(ii) 4.1 Fruit (iii) 4.1.2 Processed fruit (iv) 4.1.2.4 Canned or bottled (pasteurized) fruit (v) 4.1.2.8 Fruit preparations, including pulp, purees, fruit
toppings and coconut milk
4.1.2 Processed fruit
INS Additive Maximum Level
903 Carnauba wax 400 mg/kg
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.1.2.4 Canned or bottled (pasteurized) fruit
INS Additive Max. Level Notes
950 Acesulfame potassium
350 mg/kg 161 & 188
951 Aspartame 1000 mg/kg 161 & 191
962 Aspartame - acesulfame salt
350 mg/kg 113 & 161
133 Brilliant blue FCF 200 mg/kg 161
150c Caramel III - ammonia caramel
200 mg/kg
150d Caramel IV- sulfite ammonia caramel
7500 mg/kg
120 Carmines 200 mg/kg
160a(ii) Carotenes, beta-, vegetable
1000 mg/kg
(i) CODEX STAN 78-1981: Standard for Canned Fruit Cocktail
(ii) CODEX STAN 99-1981: Standard for Canned Tropical Fruit Salad
(iii) CODEX STAN 254-2007: Standard for Certain Canned Citrus Fruits
(iv) CODEX STAN 242-2003: Standard for Canned Stone Fruits
CODEX STAN 78-1981: Standard for Canned Fruit Cocktail
Additive Maximum Level
Colours
Erythrosine (to colour cherries only when artificially coloured cherries are used)
Limited by GMP
Flavours
Natural fruit essence Limited by GMP
Natural flavours and their identical synthetic equivalents
Limited by GMP
Cherry laurel oil (to flavour artificially coloured cherries only)
10 mg/kg in the total product
Bitter almond oil (to flavour artificially coloured cherries only)
40 mg/kg in the total product
Antioxidant
L-ascorbic acid 500 mg/kg
247
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
160a(i), a(iii),e,f
Carotenoids 200 mg/kg 161
141(i), (ii)
Chlorophylls and chlorophyllins, copper complexes
100 mg/kg 62
952(i), (ii), (iv)
Cyclamates 1000 mg/kg 17& 161
143 Fast green FCF 200 mg/kg
163(ii) Grape skin extract 1500 mg/kg 181
172(i)-(iii)
Iron oxides 300 mg/kg
961 Neotame 33 mg/kg 161
900a Poldimethyl-siloxane
10 mg/kg
124 Ponceau 4R (Cochineal red A)
300 mg/kg 161
101(i), (ii), (iii)
Riboflavins 300 mg/kg
954(i)-(iv)
Saccharins 200 mg/kg 161
512 Stannous chloride 20 mg/kg 43
960 Steviol glycosides 330 mg/kg 26
955 Sucralose (Trichlorogalacto-sucrose)
400 mg/kg 161
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.1.2.8 Fruit preparations, including pulp, purees, fruit toppings and coconut milk
INS Additive Max. Level Notes
950 Acesulfame potassium
350 mg/kg 161 & 188
129 Allura red AC 300 mg/kg 161 & 182
951 Aspartame 1000 mg/kg 161 & 191
962 Aspartame - acesulfame salt
350 mg/kg 113 & 161
210-213 Benzoates 1000 mg/kg 13
133 Brilliant blue FCF
100 mg/kg 161 & 182
150c Caramel III - ammonia caramel
7500 mg/kg 182
150d Caramel IV-sulfite ammonia caramel
7500 mg/kg 182
120 Carmines 500 mg/kg 182
160a(ii) Carotenes, beta-, vegetable
100 mg/kg 182
160a(i), a(iii),e,f
Carotenoids 100 mg/kg 161 & 182
141(i),(ii) Chlorophylls and chlorophyllins, copper complexes
100 mg/kg 62 & 182
952(i), (ii), (iv)
Cyclamates 250 mg/kg 17 & 161
CODEX STAN 99-1981: Standard for Canned Tropical Fruit Salad
Additive Maximum Level
Colouring Matter
Erythrosine (to colour cherries)
Limited by GMP
Flavours
Cherry laurel oil (to flavour artificially coloured cherries only)
10 mg/kg in the total product
Bitter almond oil (to flavour artificially coloured cherries only)
40 mg/kg in the total product
Natural flavours and nature-identical flavours as defined in Codex Alimentarius Volume 1
Limited by GMP
Anti-Oxidant
L-ascorbic acid 700 mg/kg
Acidifying Agent
Citric acid Limited by GMP
Firming Agents
Calcium chloride 350 mg/kg singly or in combination, calculated as Ca
Calcium lactate
Calcium gluconate
CODEX STAN 254-2007: Standard for Certain Canned Citrus Fruits
Acidity regulators and firming agents used in food category 04.1.2.4 or listed in Table 3 of the GSFA are acceptable for use in foods conforming to this Standard.
CODEX STAN 242-2003: Standard for Canned Stone Fruits
INS Additive Maximum Level
Acidifying Agents
260 Acetic acid Limited by GMP
270 Lactic acid
296 Malic acid
330 Citric acid
334 Tartaric acid 1300 mg/kg
Antioxidants
300 L-Ascorbic acid Limited by GMP
Colours
127 Erythrosine (for sweet cherries only)
200 mg/kg of the final product
129 Allura Red AC (for canned “Red” or “Purple” plums only)
Flavourings
Natural and artificial flavours except those which reproduce the flavour of the respective stone fruit
Limited by GMP
248
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
472e Diacetyltartaric and fatty acid esters of glycerol
2500 mg/kg
143 Fast green FCF 100 mg/kg 161 & 182
163(ii) Grape skin extract
500 mg/kg 179, 181 & 182
214,218 Hydroxybenzoates, para-
800 mg/kg 27
132 Indigotine (indigo carmine)
150 mg/kg 161 & 182
961 Neotame 100 mg/kg 161
338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542
Phosphates 350 mg/kg 33
475 Polyglycerol esters of fatty acids
5000 mg/kg XS240 & XS314R
432-436 Polysorbates 1000 mg/kg 154
124 Ponceau 4R (cochineal red A)
50 mg/kg 161 & 182
1520 Propylene glycol 2000 mg/kg XS240 & XS314R
405 Propylene glycol alginate
5000 mg/kg XS240 & XS314R
477 Propylene glycerol esters of fatty acids
40000 mg/kg
101(i),(ii), (iii)
Riboflavins 300 mg/kg 182
954(i)-(iv)
Saccharins 200 mg/kg 161
200-203 Sorbates 1000 mg/kg 42
491-495 Sorbitan esters of fatty acids
5000 mg/kg XS240 & XS314R
481(i), 482(i)
Stearoyl lactylates
2000 mg/kg XS240 & XS314R
960 Steviol glycosides
330 mg/kg 26
955 Sucralose (Trichlorogalactosucrose)
400 mg/kg 161
474 Sucroglycerides 1500 mg/kg 348 & XS314R
473 Sucrose esters of fatty acids
1500 mg/kg 348 & XS314R
473a Sucrose oligoesters, Type I and Type II
1500 mg/kg 348 & XS314R
220-225, Sulfites 100 mg/kg 44 & 206
249
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
539
110 Sunset yellow FCF
300 mg/kg 161 & 182
307a,b,c Tocopherols 150 mg/kg XS240 & XS314R
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
235 Fruit juice (i) 14.0 Beverages, excluding dairy products: (ii) 14.1 Non-alcoholic ("soft") beverages (iii) 14.1.2 Fruit and vegetable juices – No food additive
provision (iv) 14.1.2.1 Fruit juice (v) 14.1.2.3 Concentrates for fruit juice (vi) 14.1.3.1 Fruit nectar (vii) 14.1.3.3 Concentrates for fruit nectar
14.1.2.1 Fruit juice
INS Additive Max. Level Notes
296 Malic acid, DL- GMP 115
440 Pectins GMP 35
338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542
Phosphates 1000 mg/kg 33, 40 & 122
301 Sodium ascorbates
GMP
200-203 Sorbates 1000 mg/kg 42, 91 & 122
220-225, 539
Sulfites 50 mg/kg 44 & 122
334, 335(ii), 337
Tartrates 4000 mg/kg 45, 128 & 129
14.1.2.3 Concentrates for fruit juice
INS Additive Maximum Level
Notes
300 Ascorbic acid, L- GMP 127
210-213 Benzoates 1000 mg/kg 13, 91, 122 & 127
302 Calcium ascorbates
GMP 127
290 Carbon dioxide GMP 69 & 127
330 Citric acid 3000 mg/kg 122 & 127
296 Malic acid, DL- GMP 115 & 127
440 Pectins GMP 35 & 127
(i) CODEX STAN 247-2005: General Standard for Fruit Juices and Nectars
CODEX STAN 247-2005: General Standard for Fruit juices and Nectars
Food additives listed in Tables 1 and 2 of the Codex General Standard for Food Additives in Food Categories 14.1.2.1 (Fruit juice), 14.1.2.3 (Concentrates for fruit juice), 14.1.3.1 (Fruit nectar) and 14.1.3.3 (Concentrates for fruit nectar) may be used in foods subject to this Standard.
PROCESSING AIDS – Maximum Level of Use in line with Good Manufacturing Practices (GMP)
Function Substance
Antifoamig Agent
Polydimethylsiloxane *1
Adsorbent clays (bleaching, natural or activated earths)
Adsorbent resins
Activated carbon (only from plants)
Bentonite
Calcium hydroxide *2
Cellulose
Chitosan
Colloidal silica
Diatomaceous earth
Gelatin (from skin collagen)
Ion exchange resins (cation and anion)
Isinglass * 3
Kaolin
Perlite
Polyvinylpolypyrrolidone
Potassium casseinate * 3
Potassium tartrate *2
Precipitated calcium carbonate *2
Rice hulls
Silicasol
Sodium caseinate *3
Sulphur dioxide *2, *4
Tannin
Enzyme Preparations *5
Pectinases (for breakdown of pectin), Proteinases (for breakdown of proteins), Amylases (for breakdown of starch) and Cellulases (limited use to facilitate disruption of cell walls)
Packing gas *6
Nitrogen
Carbon dioxide
*1 - 10 mg/L is the maximum residue limit of the compound allowed in the final product. *2 - Only in grape juice. *3 - Use of these processing aids should take into account their
250
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
338; 339(i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542
Phosphates 1000 mg/kg 33, 40, 122 & 127
301 Sodium ascorbate GMP 127
200-203 Sorbates 1000 mg/kg 42, 91, 122 & 127
220-225, 539
Sulfites 50 mg/kg 44, 122 & 127
334, 335(ii), 337
Tartrates 4000 mg/kg 45, 127,
128 & 129
14.1.3.1 Fruit nectar
INS Additive Maximum Level
Notes
950 Acesulfame potassium
350 mg/kg 188
300 Ascorbic acid, L- GMP
951 Aspartame 600 mg/kg 191
210-213 Benzoates 1000 mg/kg 13, 91 & 122
302 Calcium ascorbates
GMP
290 Carbon dioxide GMP 69
330 Citric acid 5000 mg/kg
952(i), (ii), (iv)
Cyclamates 400 mg/kg 17 & 122
296 Malic acid, DL- GMP
440 Pectins GMP
338; 339(i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542
Phosphates 1000 mg/kg 33, 40 & 122
954(i)-(iv) Saccharins 80 mg/kg
301 Sodium ascorbate GMP
200-203 Sorbates 1000 mg/kg 42, 91 & 122
955 Sucralose (trichlorogalacto-sucrose)
300 mg/kg
allergenic potential. If there is any carry over of these processing aids into finished product, they are subject to ingredient declaration in accordance with Sections 4.2.1.4 and 4.2.4 of the of the General Standard for the Labelling of Prepackaged Foods. *4 - 10 mg/L (as residual SO2). *5 - Enzyme preparations may be used as processing aids provided these preparations do not result in a total liquefaction and do not substantially affect the cellulose content of the processed fruit. *6 - May also be used e.g., for preservation.
251
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
220-225, 539
Sulfites 50 mg/kg 44 & 122
334, 335(ii), 337
Tartrates 4000 mg/kg 45 & 128
14.1.3.3 Concentrate of fruit nectar
INS Additive Max. Level
Notes
950 Acesulfame potassium
350 mg/kg
127 &188
300 Ascorbic acid, L- GMP 127
951 Aspartame 600 mg/kg
127 & 191
210-213 Benzoates 1000 mg/kg
13, 91 122 & 127
302 Calcium ascorbates
GMP 127
290 Carbon dioxide GMP 69 & 127
330 Citric acid 5000 mg/kg
952(i), (ii), (iv)
Cyclamates 400 mg/kg
17, 122 & 127
296 Malic acid, DL- GMP 127
440 Pectins GMP 127
338; 339(i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii),(ix); 451(i),(ii); 452(i)-(v); 542
Phosphates 1000 mg/kg
33, 40 122 & 127
954(i)-(iv) Saccharins 80 mg/kg 127
301 Sodium ascorbate GMP 127
200-203 Sorbates 1000 mg/kg
42, 91, 122 & 127
955 Sucralose (trichlorogalacto-sucrose)
300 mg/kg
127
220-225, 539 Sulfites 50 mg/kg 44, 122 & 127
334, 335(ii), 337
Tartrates 4000 mg/kg
45, 127 & 128
236 Apple juice Refer Regulation 235
Refer Regulation 235
237 Grapefruit juice Refer Regulation 235 Refer Regulation 235
238 Lemon juice Refer Regulation 235 Refer Regulation 235
239 Lime juice Refer Regulation 235 Refer Regulation 235
240 Orange juice Refer Regulation 235 Refer Regulation 235
252
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
241 Passion fruit juice
Refer Regulation 235 Refer Regulation 235
242 Pineapple juice Refer Regulation 235 Refer Regulation 235
243A Fruit nectar Refer Regulation 235 Refer Regulation 235
244 Fruit pulp (i) 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
(ii) 4.1 Fruit (iii) 4.1.2 Processed fruit (iv) 4.1.2.8 Fruit preparations, including pulp, purees, fruit
toppings and coconut milk
4.1.2 Processed fruit
INS Additive Maximum Level
903 Carnauba wax 400 mg/kg
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.1.2.8 Fruit preparations, including pulp, purees, fruit toppings and coconut milk
INS Additive Max. Level
Notes
950 Acesulfame potassium
350 mg/kg
161 & 188
129 Allura red AC 300 mg/kg
161 & 182
951 Aspartame 1000 mg/kg
161 & 191
962 Aspartame - acesulfame salt
350 mg/kg
113 & 161
210-213 Benzoates 1000 mg/kg
13
133 Brilliant blue FCF 100 mg/kg
161 & 182
150c Caramel III - ammonia caramel
7500 mg/kg
182
150d Caramel IV-sulfite ammonia caramel
7500 mg/kg
182
120 Carmines 500 mg/kg
182
160a(ii) Carotenes, beta-, vegetable
100 mg/kg
182
160a(i), a(iii),e,f
Carotenoids 100 mg/kg
161 & 182
141(i),(ii) Chlorophylls and chlorophyllins, copper complexes
100 mg/kg
62 & 182
952(i), (ii), (iv)
Cyclamates 250 mg/kg
17 & 161
472e Diacetyltartaric and fatty acid esters of glycerol
2500 mg/kg
143 Fast green FCF 100 mg/kg
161 & 182
163(ii) Grape skin extract 500 mg/kg
179, 181 & 182
214,218 Hydroxybenzoates, para-
800 mg/kg
27
132 Indigotine(indigo 150 161 &
-
253
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
carmine) mg/kg 182
961 Neotame 100 mg/kg
161
338; 339(i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542
Phosphates 350 mg/kg
33
475 Polyglycerol esters of fatty acids
5000 mg/kg
XS240 & XS314R
432-436 Polysorbates 1000 mg/kg
154
124 Ponceau 4R (cochineal red A)
50 mg/kg
161 & 182
1520 Propylene glycol 2000 mg/kg
XS240 & XS314R
405 Propylene glycol alginate
5000 mg/kg
XS240 & XS314R
477 Propylene glycerol esters of fatty acids
40000 mg/kg
101(i),(ii), (iii)
Riboflavins 300 mg/kg
182
954(i)-(iv)
Saccharins 200 mg/kg
161
200-203 Sorbates 1000 mg/kg
42
491-495 Sorbitan esters of fatty acids
5000 mg/kg
XS240 & XS314R
481(i), 482(i)
Stearoyl lactylates 2000 mg/kg
XS240 & XS314R
960 Steviol Glycosides 330 mg/kg
26
955 Sucralose (Trichlorogalacto-sucrose)
400 mg/kg
161
474 Sucroglycerides 1500 mg/kg
348 & XS314R
473 Sucrose esters of fatty acids
1500 mg/kg
348 & XS314R
473a Sucrose oligoesters, Type I and Type II
1500 mg/kg
348 & XS314R
220-225, 539
Sulfites 100 mg/kg
44 & 206
110 Sunset yellow FCF 300 mg/kg
161 & 182
307a,b,c Tocopherols 150 mg/kg
XS240 & XS314R
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
245 Fruits puree or fruit pasre
Refer Regulation 244 -
254
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
246
Jam
(i) 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
(ii) 4.1 Fruit (iii) 4.1.2 Processed fruit (iv) 4.1.2.5 Jams, jellies, marmalades
4.1.2 Processed fruit
INS Additive Maximum Level
903 Carnauba wax 400 mg/kg
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.1.2.5 Jams, jellies, marmalades
INS Additive Max. Level Notes
950 Acesulfame potassium
1000 mg/kg 161 & 188
956 Alitame 100 mg/kg 161
129 Allura red AC 100 mg/kg 161
951 Aspartame 1000 mg/kg 161 & 191
962 Aspartame-acesulfame salt
1000 mg/kg 119 & 161
210-213
Benzoates 1000 mg/kg 13
133 Brilliant blue FCF 100 mg/kg 161
161g Canthaxanthin 200 mg/kg 5
150c Caramel III- ammonia caramel
200 mg/kg
150d Caramel IV- sulfite ammonia caramel
1500 mg/kg
120 Carmines 200 mg/kg
160a (ii)
Carotenes, beta-, vegetable
1000 mg/kg
160a (i),a
(iii),e,f
Carotenoids 200 mg/kg
141 (i),(ii)
Chlorophylls and chlorophyllins, copper complexes
200 mg/kg 161
952(i), (ii), (iv)
Cyclamates 1000 mg/kg 17 &161
385, 386
Ethylene diamine tetra acetates
130 mg/kg 21
143 Fast green FCF 400 mg/kg
163(ii) Grape skin extract 500 mg/kg 161 & 181
214, 218
Hydroxybenzoates, para-
250 mg/kg 27
132 Indigotine (Indigo carmine)
300 mg/kg 161
172(i)-(iii)
Iron oxides 200 mg/kg
961 Neotame 70 mg/kg 161
900a Polydimethylsiloxane 30 mg/kg
124 Ponceau 4R (Cochineal red A)
100 mg/kg 161
101(i) Riboflavins 200 mg/kg
(i) CODEX STAN 296-2009: Standard for Jams, Jellies and Marmalades
CODEX STAN 296-2009: Standard for jams, jellies, and marmalades
Only those food additive classes listed below are technologically justified and may be used in products covered by this Standard. Within each additive class only those food additives listed below, or referred to, may be used and only for the functions, and within limits, specified. Acidity regulators, antifoaming agents, firming agents, preservatives and thickeners used in accordance with Table 3 of the Codex General Standard for Food Additives (CODEX STAN 192-1995) are acceptable for use in foods conforming to this Standard.
INS Additive Maximum Level
Acidity Regulators
334; 335(i), (ii); 336(i), (ii); 337
Tartrates 3000 mg/kg
Antifoaming Agents
900a Polydimethylsiloxane 10 mg/kg
Colours
100(i) Curcumin 500 mg/kg
101(i),(ii) Riboflavins 200 mg/kg
104 Quinoline yellow 100 mg/kg
110 Sunset yellow FCF 300 mg/kg
120 Carmines 200 mg/kg
124 Ponceau 4R (Cochineal red A)
100 mg/kg
129 Allura red AC 100 mg/kg
133 Brilliant blue FCF 100 mg/kg
140 Chlorophyll GMP
141(i),(ii) Chlorophylls and chlorophyllins, copper complexes
200 mg/kg
143 Fast green FCF 400 mg/kg
150a Caramel I - plain caramel
GMP
150b Caramel II – sulfite caramel
80000 mg/kg
150c Caramel III- ammonia caramel
80000 mg/kg
150d Caramel IV – sulfite ammonia caramel
1500 mg/kg
160a(i) Carotenes, beta-, (synthetic)
500 mg/kg singly or in
combination 160a(iii) Carotenes, beta- (Blakeslea trispora)
160e Carotenal, beta-apo-8’-
160f Beta-apo-8’-carotenoic acid, ethyl esters
160a (ii) Carotenes, beta- , vegetable
1000 mg/kg
160d(i), 160d(iii)
Lycopenes 100 mg/kg
255
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
, (ii), (iii)
954(i)-(iv)
Saccharins 200 mg/kg 161
200-203
Sorbates 1000 mg/kg 42
960 Steviol glycosides 360 mg/kg 26
955 Sucralose (trichlorogalacto-sucrose)
400 mg/kg 161
220-225, 539
Sulfites 100 mg/kg 44
110 Sunset yellow FCF 300 mg/kg 161
334, 335(ii), 337
Tartrates 3000 mg/kg 45
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
161b(i) Lutein from Tagetes erecta
100 mg/kg
162 Beet red GMP
163(ii) Grape skin extract 500 mg/kg
172(i)-(iii) Iron oxides 200 mg/kg
Preservatives
200 - 203 Sorbates 1000 mg/kg
210 - 213 Benzoates 1000 mg/kg
220 - 225, 227, 228, 539
Sulfites 50 mg/kg as residual SO2 in
the end product, except
when made with sulfited fruit
when a maximum level of 100 mg/kg is permitted in the end products
Flavourings
The following flavourings are acceptable for use in foods conforming to this Standard when used in accordance with good manufacturing practices and in compliance with the Codex Guidelines for the Use of Flavourings (CAC/GL 66-2008): - natural flavouring substances that are extracted from the named fruits in the respective product; -natural mint flavor; -natural cinnamon flavor; -vanillin, vanilla or vanilla extracts
247 Fruit jelly Refer Regulation 246
Refer Regulation 246
248 Marmalade Refer Regulation 246
Refer Regulation 246
249 Seri kaya (i) 10.0 Eggs and egg products (ii) 10.4 Egg-based desserts (e.g.custard)
10.4 Egg based desserts (e.g.custard)
INS Additive Maximum Level
Notes
120 Carmines 150 mg/kg
160a(ii) Carotenes, beta-, vegetable
150 mg/kg
160a(i), a(iii), e,f
Carotenoids 150 mg/kg
141(i),(ii) Chlorophylls and chlorophyllins, Copper complexes
300 mg/kg 2
952(i), (ii), (iv)
Cyclamates 250 mg/kg 17 & 161
472e Diacetyltartaric and fatty acid esters of glycerol
5000 mg/kg
143 Fast green FCF 100 mg/kg
163(ii) Grape skin extract 200 mg/kg 181
132 Indigotine (indigo 300 mg/kg 161
-
256
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
carmine)
172(i)-(iii)
Iron oxides 150 mg/kg
243 Lauric arginate ethyl ester
200 mg/kg
961 Neotame 100 mg/kg 161
338; 339(i)-(iii); 340(i)-(iii); 341(i)-(iii); 342(i), (ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii) (ix); 451(i), (ii); 452(i)-(v); 542
Phosphates 1400 mg/kg 33
432-436 Polysorbates 3000 mg/kg
124 Ponceau 4R (cochineal red A)
50 mg/kg
310 Propyl gallate 90 mg/kg 2 & 15
477 Propylene glycol esters of fatty acids
40000 mg/kg
101(i),(ii), (iii)
Riboflavins 300 mg/kg
954(i)-(iv)
Saccharins 100 mg/kg 144
200-203 Sorbates 1000 mg/kg 42
960 Steviol glycosides 330 mg/kg 26
955 Sucralose (Trichlorogalacto-sucrose)
400 mg/kg 161
474 Sucroglycerides 5000 mg/kg
110 Sunset yellow FCF 50 mg/kg
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
250 Pectin - -
251 Jam setting compound
- -
252 Nut (i) 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
(ii) 4.2 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
-
253 Coconut milk
(i) 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
(ii) 4.1 Fruit (iii) 4.1.2 Processed fruit (iv) 4.1.2.8 Fruit preparations, including pulp, purees, fruit
toppings and coconut milk
(i) CODEX STAN 240-2003: Standard for Aqueous Coconut Products - Coconut Milk and Coconut Cream
257
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
4.1.2 Processed fruit
INS Additive Maximum Level Notes
903 Carnauba wax 4000 mg/kg
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.1.2.8 Fruit preparations, including pulp, purees,fruit toppings and coconut milk
INS Additive Max. Level
Notes
950 Acesulfame potassium
350 mg/kg
161 & 188
129 Allura red AC 300 mg/kg
161 & 182
951 Aspartame 1000 mg/kg
161 & 191
962 Aspartame -acesulfame salt
350 mg/kg
113 & 161
210-213 Benzoates 1000 mg/kg
13
133 Brilliant blue FCF 100 mg/kg
161 & 182
150c Caramel III - ammonia caramel
7500 mg/kg
182
150d Caramel IV-sulfite ammonia caramel
7500 mg/kg
182
120 Carmines 500 mg/kg
182
160a(ii) Carotenes, beta-, vegetable
100 mg/kg
182
160a(i), a(iii),e,f
Carotenoids 100 mg/kg
161 & 182
141(i),(ii) Chlorophylls and chlorophyllins, copper complexes
100 mg/kg
62 & 182
952(i), (ii), (iv)
Cyclamates 250 mg/kg
17 & 161
472e Diacetyltartaric and fatty acid esters of glycerol
2500 mg/kg
143 Fast green FCF 100 mg/kg
161 & 182
163(ii) Grape skin extract 500 mg/kg
179, 181 & 182
214,218 Hydroxybenzoates, para-
800 mg/kg
27
132 Indigotine (indigo carmine)
150 mg/kg
161 & 182
961 Neotame 100 mg/kg
161
338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix);
Phosphates 350 mg/kg
33
CODEX STAN 240-2003: Standard for Aqueous Coconut Products - Coconut Milk
and Coconut Cream
INS Additive Maximum Level
Bleaching Agents
223 Sodium metabisulfite 30 mg/kg
224 Potassium metabisulfite
Emulsifiers
432 Polyoxyethylene (20) sorbitan monolaurate
1000 mg/kg
433 Polyoxyethylene (20) sorbitan monooleate
434 Polyoxyethylene (20) sorbitan monopalmitate
435 Polyoxyethylene (20) sorbitan monostearate
436 Polyoxyethylene (20) sorbitan tristearate
471 Mono- and diglycerides Limited by GMP
473 Sucrose esters of fatty acid
1500 mg/kg
Preservatives
211 Sodium benzoate 1000 mg/kg, only for pasteurized coconut milk
Stabilizers/Thickeners
412 Guar gum Limited by GMP
415 Xanthan gum
418 Gellan gum
466 Sodium carboxymethyl cellulose
258
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
451(i),(ii); 452(i)-(v); 542
475 Polyglycerol esters of fatty acids
5000 mg/kg
XS240 & XS314R
432-436 Polysorbates 1000 mg/kg
154
124 Ponceau 4R (cochineal red A)
50 mg/kg 161 & 182
1520 Propylene glycol 2000 mg/kg
XS240 & XS314R
405 Propylene glycol alginate
5000 mg/kg
XS240 & XS314R
477 Propylene glycerol esters of fatty acids
40000 mg/kg
101(i),(ii), (iii)
Riboflavins 300 mg/kg
182
954(i)-(iv)
Saccharins 200 mg/kg
161
200-203 Sorbates 1000 mg/kg
42
491-495 Sorbitan esters of fatty acids
5000 mg/kg
XS240 & XS314R
481(i), 482(i)
Stearoyl lactylates 2000 mg/kg
XS240 & XS314R
960 Steviol glycosides 330 mg/kg
26
955 Sucralose (Trichlorogalacto-sucrose)
400 mg/kg
161
474 Sucroglycerides 1500 mg/kg
348 & XS314R
473 Sucrose esters of fatty acids
1500 mg/kg
348 & XS314R
473a Sucrose oligoesters, Type I and Type II
1500 mg/kg
348 & XS314R
220-225, 539
Sulfites 100 mg/kg
44 & 206
110 Sunset yellow FCF 300 mg/kg
161 & 182
307a,b,c Tocopherols 150 mg/kg
XS240 & XS314R
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
254 Coconut cream
Refer Regulation 253 Refer Regulation 253
254A Coconut cream
concentrate
Refer Regulation 253 Refer Regulation 253
255 Coconut cream powder
Refer Regulation 244 -
256 Desiccated coconut
(i) 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
(iv) 4.1 Fruit (ii) 4.1.2 Processed fruit (iii) 4.1.2.2 Dried fruit
(i) CODEX STAN 177-1991: Standard for Grated Desiccated Coconut
259
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
4.1.2 Processed fruit
INS Additive Maximum Level
Notes
903 Carnauba wax 4000 mg/kg
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.1.2.2 Dried fruit
INS Additive Max. Level
Notes
950 Acesulfame potassium
1000 mg/kg
188
951 Aspartame 1000 mg/kg
161 & 191
210-213 Benzoates 1000 mg/kg
13
150c Caramel III - ammonia caramel
50000 mg/kg
120 Carmines 100 mg/kg
160a(ii) Carotenes, beta-, vegetable
1000 mg/kg
160a(i), a(iii),e,f
Carotenoids 50 mg/kg 161
141(i),(ii) Chlorophylls and chlorophyllins, copper complexes
100 mg/kg
62
385,386 Ethylene diamine tetra acetates
250 mg/kg
21
163(ii) Grape skin extract 100 mg/kg
179 & 181
214,218 Hydroxybenzoates, para-
1000 mg/kg
27
961 Neotame 33 mg/kg 161
338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542
Phosphates 2200 mg/kg
33 & 76
900a Polydimethylsiloxane 10 mg/kg
954(i)-(iv)
Saccharins 160 mg/kg
161
200-203 Sorbates 1000 mg/kg
42
960 Steviol glycosides 330 mg/kg
26
955 Sucralose (Trichlorogalacto-sucrose)
400 mg/kg
161 & 169
220-225, Sulfites 500 44
Food Additives Antioxidants and preservatives used in accordance with Tables 1 and 2 of the Codex General Standard for Food Additives (CODEX STAN 192-1995) for Food Category 04.1.2.2 – Dried Fruits are acceptable for use in foods conforming to this Standard.
CODEX STAN 177-1991: Standard for Grated Desiccated Coconut
INS Additive Maximum Level Notes
The antioxidant listed below is also acceptable for use, under the conditions of good manufacturing practices, in the products covered by this Standard.
330 Citric acid GMP
260
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
539 mg/kg &138
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
258 Coconut paste
Refer Regulation 244 -
259 Peanut butter (i) 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
(ii) 4.2 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
(iii) 4.2.2 Processed vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
(iv) 4.2.2.5 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes and aloe vera)seaweeds and nut and seed purees and spreads (e.g peanut butter)
4.2.2 Processed vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe
vera), seaweeds, and nuts and seeds
INS Additive Maximum Level
Notes
150d Caramel IV - sulfite ammonia caramel
50000 mg/kg 92 & 161
4.2.2.5 Vegetable(including mushrooms and fungi, roots and tubers, pulses and legumes and aloe vera)
seaweeds and nut and seed purees and spreads (e.g peanut butter)
INS Additive Maximum Level
Notes
950 Acesulfame potassium
1000 mg/kg 188
951 Aspartame 1000 mg/kg 161 & 191
210-213 Benzoates 1000 mg/kg 13
150c Caramel III - ammonia caramel
50000 mg/kg
120 Carmines 100 mg/kg
160a(ii) Carotenes, beta-, vegetable
1000 mg/kg
160a(i), a(iii),e,f
Carotenoids 50 mg/kg 161
141(i),(ii) Chlorophylls and chlorophyllins, copper complexes
100 mg/kg 62
385,386 Ethylene diamine tetra acetates
250 mg/kg 21
163(ii) Grape skin extract 100 mg/kg 179 & 181
214,218 Hydroxybenzoates, para-
1000 mg/kg 27
961 Neotame 33 mg/kg 161
338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii);
Phosphates 2200 mg/kg 33 & 76
-
261
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542
900a Polydimethyl-siloxane
10 mg/kg
954(i)-(iv)
Saccharins 160 mg/kg 161
200-203 Sorbates 1000 mg/kg 42
960 Steviol glycosides 330 mg/kg 26
955 Sucralose (Trichlorogalacto-sucrose)
400 mg/kg 161 & 169
220-225, 539
Sulfites 500 mg/kg 44 &138
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
260 Tea (i) 14.0 Beverages, excluding dairy products (ii) 14.1 Non-alcoholic ("soft") beverages (iii) 14.1.5 Coffee,coffee substitutes,tea,herbal infusions,and
other hot cereal and grain beverages,excluding cocoa
14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding
cocoa
INS Additive Max. Level
Notes
950 Acesulfame potassium
600 mg/kg
160, 161 & 188
260 Acetic acid, glacial GMP 160
472a Acetic and fatty acid esters of glycerols
GMP 160
1422 Acetylated distarch adipate
GMP 160
1414 Acetylated distarch phosphate
GMP 160
1401 Acid-treated starch GMP 160
406 Agar GMP 160
400 Alginic acid GMP 160
1402 Alkaline treated stach
GMP 160
300 Ascorbic acid,L- GMP 160
951 Aspartame 600 mg/kg
160 & 161
901 Beeswax GMP 108
210-213 Benzoates 1000 mg/kg
13
170(i) Calcium carbonate GMP 160
327 Calcium lactate GMP 160
902 Candelilla wax GMP 108
150c Caramel III – ammonia caramel
10000 mg/kg
160 & 7
150d Caramel IV-sulfite ammonia caramel
10000 mg/kg
7 & 127
-
262
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
290 Carbon dioxide GMP 59 & 160
903 Carnauba wax 200 mg/kg
108
410 Carob bean gum GMP 160
407 Carrageenan GMP 160
330 Citric acid GMP 160
472c Citric and fatty acid esters of glycerol
GMP 160
1400 Dextrins, roasted starch
GMP 90 & 160
472e Diacetyltartaric and fatty acid esters of glycerol
500 mg/kg
142
242 Dimethyl dicarbonate
250 mg/kg
18
627 Disodium 5’-guanylate
GMP 201
631 Disodium 5’-inosinate
GMP 201
635 Disodium 5’-ribonucleotides
GMP 201
1412 Distarch phosphate GMP 160
385,386 Ethylene diamine tetra acetates
35 mg/kg 21
297 Fumaric acid GMP 160
418 Gellan gum GMP 160
422 Glycerol GMP 160
412 Guar gum GMP 160
414 Gum arabic (Acacia gum)
GMP 160
214,218 Hydroxybenzoates, aara-
450 mg/kg
27 & 160
463 Hydroxypropyl cellulose
GMP 160
1442 Hydroxypropyl distarch phosphate
GMP 160
464 Hydroxypropyl methyl cellulose
GMP 160
1440 Hydroxypropyl starch
GMP 160
416 Karaya gum GMP 160
425 Konjac flour GMP 160
472b Lactic and fatty acid esters of glycerol
GMP 160
322(i) Lecithin GMP 160
504(i) Magnesium carbonate
GMP 160
511 Magnesium chloride GMP 160
528 Magnesium hydroxide
GMP 160
504(ii) Magnesium hydroxide carbonate
GMP 160
296 Malic acid GMP 160
461 Methyl cellulose GMP 160
465 Methyl ethyl cellulose
GMP 160
460(i) Microcrystalline GMP 160
263
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
cellulose (cellulose gel)
471 Mono- and di-glycerides of fatty acids
GMP 160
621 Monosodium L-glutamate
GMP 160
1410 Monostarch phosphate
GMP 201
961 Neotame 50 mg/kg 160
941 Nitrogen GMP 59 & 160
1401 Oxidized starch GMP 160
440 Pectins GMP 160
1413 Phosphated distarch phosphate
GMP 160
338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii),(ix); 451(i),(ii); 452(i)-(v); 542
Phosphates 3000 mg/kg
33 & 160
501(i) Potassium carbonate
GMP 160
508 Potassium chloride GMP 160
332(i) Potassium dihydrogen citrate
GMP 160
460(ii) Powdered cellulose GMP 160
407a Processed eucheuma seaweed (PES)
GMP 160
1204 Pullulan GMP 160
954(i)-(iv) Saccharins 200 mg/kg
160
470(i) Salts of myrictic, palmitic and stearic acids with ammonia, calcium, potassium and sodium
GMP 160
470(ii) Salts of oleic acid with calcium, potassium and sodium
GMP 160
904 Shellac, bleached GMP 108
551 Silicon dioxide, amorphous
GMP 321
262(i) Sodium acetate GMP 160
401 Sodium alginate GMP 160
301 Sodium ascorbate GMP 160
500(i) Sodium carbonate GMP 160
466 Sodium carboxymethyl cellose (cellulose
GMP 160
264
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
gum)
331(i) Sodium dihydrogen citrate
GMP 160
350(ii) Sodium DL-malate GMP 160
365 Sodium fumarates GMP 160
576 Sodium gluconate GMP 160
500(ii) Sodium hydrogen carbonate
GMP 160
325 Sodium lactate GMP 160
200-203 Sorbates 500 mg/kg
42 & 160
1450 Starch sodium octenyl succinate
GMP 160
1405 Starch, enzyme treated
GMP 160
960 Steviol glycosides 200 mg/kg
26 & 160
955 Sucralose (Trichlorogalacto-sucrose)
300 mg/kg
160 & 161
474 Sucroglycerides 1000 mg/kg
176
417 Tara gum GMP 160
413 Tragacanth gum GMP 160
332(ii) Tripotassium citrate GMP 160
331(iii) Trisodium citrate GMP 160
415 Xanthan gum GMP 160
261 Tea dust tea fanning or tea
sfting
Refer Regulation 260 -
262 Tea extract, instant tea or
solube tea
Refer Regulation 260 -
263 Scented tea Refer Regulation 260 -
263A Tea mix Refer Regulation 260 -
265 Coffee bean Refer Regulation 260 -
266 Coffee or ground or
coffee powder
Refer Regulation 260 -
267 Instant coffee or soluble
coffee
Refer Regulation 260 -
267A Decaffeinated coffee
Refer Regulation 260 -
268 Coffee essence or liquid coffee
extract
Refer Regulation 260 -
269 Coffee mixture
Refer Regulation 260 -
269A Premix coffee Refer Regulation 260 -
270 Chicory Refer Regulation 260 -
271 Coffee and chicory
Refer Regulation 260 -
272 Instant coffee Refer Regulation 260 -
265
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
and chicory or soluble coffee and
chicory extract
soluble coffee
273 Coffee and chicory
essence or liquid coffee and chicory
extract
Refer Regulation 260 -
274 Cocoa bean - -
275 Cocoa nib or cracked cocoa
- -
276 Cocoa paste, cocoa slab or cocoa liquor
(i) 5.0 Confectionery (ii) 5.1 Cocoa products and chocolate products including
imitations and chocolate substitutes (iii) 5.1.1 Cocoa mixes (powders) and cocoa mass/cake
5.0 Confectionery
INS Additive Max. Level
Notes
304, 305
Ascorbyl esters 500 mg/kg
10, 15, 375 XS86, XS105 &
XS141
905e Mineral oil, medium viscosity
2000 mg/kg
3, XS86, XS87, XS105 & XS141
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
5.1 Cocoa products and chocolate products including imitations and chocolate substitutes
INS Additive Max. Level
Notes
905d Mineral oil, high viscosity
2000 mg/kg
3, XS86, XS87, XS105 & XS141
310 Propyl gallate 200 mg/kg
200 mg/kg15, 130, 303, XS86,
XS105 & XS141
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
5.1.1 Cocoa mixes (powders) and cocoa mass/cake
INS Additive Max. Level
Notes
950 Acesulfame potassium
1000 mg/kg
97, 188 & XS141
442 Ammonium salts of phosphatidic acid
10000 mg/kg
97
951 Aspartame 3000 mg/kg
97, 191 & XS141
338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii);
Phosphates 1100 mg/kg
33, 97
(i) CODEX STAN 141-1983: Standard for Cocoa (Cacao) Mass (Cocoa/Chocolate Liquor) and Cocoa Cake
Only those food additives listed below may be used and only within the limits specified.
CODEX STAN 141-1983: Standard for Cocoa (Cacao) Mass (Cocoa/Chocolate
Liquor) and Cocoa Cake
INS Additive Maximum Level
Acidity regulators
503(i) Ammonium carbonate
Limited by GMP
527 Ammonium hydroxide
503 (ii) Ammonium hydrogen carbonate
170(i) Calcium carbonate
330 Citric acid
504(i) Magnesium carbonate
528 Magnesium hydroxide
530 Magnesium oxide
501(i) Potassium carbonate
525 Potassium hydroxide
501 (ii) Potassium hydrogen carbonate
500(i) Sodium carbonate
524 Sodium hydroxide
500(ii) Sodium hydrogen carbonate
526 Calcium hydroxide
338 Orthophosphoric acid 2.5 g/kg expressed as P2O5 in finished
cocoa and chocolate products
334 L-Tartaric acid 5 g/kg in finished cocoa and
chocolate products
Emulsifiers
471 Mono- and diglycerides of edible fatty acids
Limited by GMP
322 Lecithin
442 Ammonium salts of phosphatidic acids
10 g/kg in finished cocoa or chocolate
266
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii),(ix); 451(i),(ii); 452(i)-(v); 542
475 Polyglycerol esters of fatty acids
5000 mg/kg
97 & XS141
476 Polyglycerol esters of interesterified ricinoleic acid
5000 mg/kg
97
477 Propylene glycol esters of fatty acids
5000 mg/kg
97 & XS141
954(i)-(iv)
Saccharins 100 mg/kg
97, 161 & XS141
491-495 Sorbitan esters of fatty acids
2000 mg/kg
97, 123 & XS141
955 Sucralose (Trichlorogalacto-sucrose)
580 mg/kg
97 & XS141
473 Sucrose esters of fatty acids
10000 mg/kg
97 & XS141
334, 335(ii), 337
Tartrates 5000 mg/kg
45, 97 & 128
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
products
476 Polyglycerol esters of interesterified ricinoleic acid
5 g/kg in finished cocoa or chocolate
products
Flavouring Agents
Natural and artificial flavours, except those which reproduce the flavour of chocolate or milk
Limited by GMP
Vanillin
Ethyl vanillin
277 Cocoa butter (i) 5.0 Confectionery (ii) 5.1 Cocoa products and chocolate products including
imitations and chocolate substitutes (iii) 5.1.3 Cocoa-based spreads, including fillings
5.0 Confectionery
INS Additive Max. Level
Notes
304, 305
Ascorbyl esters 500 mg/kg
10, 15, 375 XS86, XS105 &
XS141
905e Mineral oil, medium viscosity
2000 mg/kg
3, XS86, XS87, XS105 & XS141
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
5.1 Cocoa products and chocolate products including imitations and chocolate substitutes
INS Additive Max. Level
Notes
905d Mineral oil, high viscosity
2000 mg/kg
3, XS86, XS87, XS105 & XS141
310 Propyl gallate 200 mg/kg
200 mg/kg15, 130, 303, XS86,
XS105 & XS141
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
(i) CODEX STAN 86-1981: Standard for Cocoa Butter
CODEX STAN 86-1981: Standard for Cocoa Butter
Additive Maximum Level
Processing Aid
Hexane (62 ºC – 82 ºC) 1 mg/kg, excluding press cocoa butter
267
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
5.1.3 Cocoa-based spreads, including fillings
INS Additive Max. Level
Notes
950 Acesulfame potassium
1000 mg/kg
161, 188 & XS86
956 Alitime 300 mg/kg
161 & XS86
129 Allure red AC 300 mg/kg
161 & XS86
951 Aspartame 3000 mg/kg
161 & 191
210-213 Benzoates 1500 mg/kg
13 & XS86
133 Brilliant blue FCF 100 mg/kg
161 & XS86
150c Caramel III – ammonia caramel
50000 mg/kg
XS86
150d Caramel IV – sulfite ammonia caramel
50000 mg/kg
XS86
160a(ii) Carotenes beta-, vegetable
100 mg/kg
XS86
160a(i), a(iii), e, f
Carotenoids 100 mg/kg
161 & XS86
141(i), (ii) Chlorophylls and chlorophyllins, copper complexes
6.4 mg/kg
62, 161 & XS86
952(i), (ii), (iv)
Cyclamates 500 mg/kg
17, 161 & XS86
385, 386 Ethylene diamine tetra acetates
50 mg/kg 21 & XS86
163(ii) Grape skin extract 200 mg/kg
181 & XS86
214, 218 Hydrobenzoates, para-
300 mg/kg
27 & XS86
243 Lauric arginate ethyl ester
200 mg/kg
XS86
961 Neotame 100 mg/kg
161 & XS86
338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii),(ix); 451(i),(ii); 452(i)-(v);542
Phosphates 880 mg/kg
3321 & XS86
432-436 Polysorbates 1000 mg/kg
XS86
954(i)-(iv)
Saccharins 200 mg/kg
161 & XS86
200-203 Sorbates 1000 mg/kg
42 & XS86
955 Sucralose (Trichlorogalacto-sucrose)
400 mg/kg
161, 169 & XS86
268
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
278 Cocoa or coca powder
or soluble cocoa
Refer Regulation 276
(i) CODEX STAN 105-1981: Standard for Cocoa Powders (Cocoas) and Dry Mixtures of Cocoa and Sugars
CODEX STAN 105-1981: Standard for Cocoa Powders (Cocoas) and Dry Mixtures of
Cocoa and Sugars
INS Additive Maximum Level
Acidity regulators
170(i) Calcium carbonate Limited by GMP
330 Citric acid
334 Tartaric acid – L(+) 5 000 mg/kg (on the cocoa fraction of the
finished product)
338 Orthophosphoric acid 2500 mg/kg, expressed as
P2O5, (on the cocoa fraction of the
finished product)
500(i) Sodium carbonate Limited by GMP
500(ii) Sodium hydrogen carbonate
Limited by GMP
501(i) Potassium carbonate Limited by GMP
501(ii) Potassium hydrogen carbonate
Limited by GMP
503(i) Ammonium carbonate Limited by GMP
503(ii) Ammonium hydrogen carbonate
Limited by GMP
504(i) Magnesium carbonate Limited by GMP
524 Sodium hydroxide Limited by GMP
525 Potassium hydroxide Limited by GMP
526 Calcium hydroxide Limited by GMP
527 Ammonium hydroxide Limited by GMP
528 Magnesium hydroxide Limited by GMP
530 Magnesium oxide Limited by GMP
Emulsifiers
471 Mono- and di-glycerides of edible fatty acids
Limited by GMP
322 Lecithin
476 Polyglycerol esters of interesterified recinoleic acid
5 000 mg/kg (on the finished product/ final
cocoa product)
442 Ammonium salts of phosphatidic acids
10000 mg/kg
473 Edible sucrose esters of fatty acids
*10000 mg/kg
491 Sorbitan monostearate
2000 mg/kg (in combination)
492 Sorbitan tristearate
493 Sorbitan monolaurate
494 Sorbitan monooleate
495 Sorbitan monopalmitate
477 Propylene glycol esters of fatty acids
5000 mg/kg
269
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
475 Polyglycerol esters of fatty acids
5000 mg/kg
Stabilizers
400 Alginic acid
Limited by GMP
407 Carrageenan and its Na, K, NH4 salts (includes furcellaran)
410 Carob bean gum,
413 Tragacanth gum
414 Gum arabic, (Acacia gum)
415 Xanthan gum
416 Karaya gum
417 Tara gum
460 Cellulose
412 Guar gum Limited by GMP
418 Gellan gum
466 Sodium carboxymethyl cellulose
Flavouring agents
Natural and artificial flavours, except those which reproduce the flavor of chocolate or milk
Limited by GMP
Vanillin Limited by GMP
Ethyl vanillin
Anti-caking agents
552 Calcium silicate
10000 mg/kg
553(i) Magnesium silicate
553(ii) Magnesium trisilicate
553(iii) Talc
551 Silicon dioxide, amorphous
341(iii) Tricalcium phosphate
Bulking agent
1200 Polydextroses Limited by GMP
Sweeteners
953 Isomalt (Isomaltitol)
Limited by GMP 966 Lactitol
421 Mannitol
965 Maltitols
420 Sorbitols
967 Xylitol
950 Acesulfame potassium 350 mg/kg
951 Aspartame 3000 mg/kg
955 Sucralose 580 mg/kg
954 Saccharins 100 mg/kg (residue limit)
957 Thaumatin Limited by GMP
Thickener
Modified Starches
1400 Dextrins, roasted starch
Limited by GMP 1401 Acid-treated starch
1402 Alkaline treated starch
1403 Bleached starch
1404 Oxidized starch
1405 Starches, enzyme-treated
270
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
279 Chocolate
(i) 5.0 Confectionery (ii) 5.1 Cocoa products and chocolate products including
imitations and chocolate substitutes (iii) 5.1.4 Cocoa and chocolate products
5.0 Confectionery
INS Additive Max. Level
Notes
304, 305
Ascorbyl esters 500 mg/kg
10, 15, 375 XS86, XS105 &
XS141
905e Mineral oil, medium viscosity
2000 mg/kg
3, XS86, XS87, XS105 & XS141
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
5.1 Cocoa products and chocolate products including imitations and chocolate substitutes
INS Additive Max. Level
Notes
905d Mineral oil, high viscosity
2000 mg/kg
3, XS86, XS87, XS105 & XS141
310 Propyl gallate 200 mg/kg
200 mg/kg15, 130, 303, XS86,
XS105 & XS141
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
5.1.4 Cocoa and chocolate products
INS Additive Max. Level
Notes
950 Acesulfame potassium
600 mg/kg
160, 161 & 188
956 Alitime 300 mg/kg
161
472a Allure red AC GMP 160
951 Ammonium salts of phosphatidic acid
3000 mg/kg
161 & 191
951 Aspartame 3000 mg/kg
161 & 191
901 Beeswax GMP 3
210-213 Benzoates 1500 mg/kg
13
133 Brilliant blue FCF 100 mg/kg
321 Butylated hydroxytoluene
200 mg/kg
15 &197
902 Candelilla wax GMP 3
150c Caramel III – ammonia caramel
50000 mg/kg
183
150d Caramel IV – sulfite ammonia caramel
50000 mg/kg
183
903 Carnauba wax 5000 mg/kg
3
160a(ii) Carotenes beta-, vegetable
100 mg/kg
183
160a(i), Carotenoids 100 183
(i) CODEX STAN 87-1981: Standard for Chocolate and Chocolate Products
CODEX STAN 87-1981: Standard for Chocolate and Chocolate Products
The food additives listed below may be used and only within the limits specified. Other additives from the GSFA approved list may be used, subject to the authority having jurisdiction in accordance with applicable legislation. Alkalizing and neutralizing agents carried over as a result of processing cocoa materials in proportion to the maximum quantity as provided for.
INS Additive Maximum Level
Acidity regulators
503(i) Ammonium carbonate
Limited by GMP
527 Ammonium hydroxide
503 (ii)
Ammonium hydrogen carbonate
170(i) Calcium carbonate
330 Citric acid
504(i) Magnesium carbonate
528 Magnesium hydroxide
530 Magnesium oxide
501(i) Potassium carbonate
525 Potassium hydroxide
501 (ii)
Potassium hydrogen carbonate
500(i) Sodium carbonate
524 Sodium hydroxide
500 (ii)
Sodium hydrogen carbonate
526 Calcium hydroxide
338 Orthophosphoric acid 2.5 g/kg expressed as
P205, in finished cocoa and chocolate products
334 L-Tartaric acid 5 g/kg in finished cocoa and chocolate
products
271
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
a(iii), e, f mg/kg
1503 Castor oil 350 mg/kg
141(i), (ii) Chlorophylls and chlorophyllins, copper complexes
700 mg/kg
141(i), (ii)
952(i), (ii), (iv)
Cyclamates 500 mg/kg
17 & 161
163(ii) Grape skin extract 200 mg/kg
181 & 183
132 Indigotine (Indigo carmine)
450 mg/kg
183
961 Neotame 80 mg/kg 161
338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii),(ix); 451(i),(ii); 452(i)-(v); 542
Phosphates 1100 mg/kg
33
476 Polyglycerol esters of interesterified ricinoleic acid
5000 mg/kg
101
432-436 Polysorbates 5000 mg/kg
101
124 Ponceau 4R (Cochineal Red A)
300 mg/kg
183
954(i)-(iv)
Saccharins 500 mg/kg
161
904 Shellac, bleached GMP 3
491-495 Sorbitan esters of fatty acids
10000 mg/kg
101
955 Sucralose (Trichlorogalacto-sucrose)
800 mg/kg
161
110 Sunset yellow FCF 400 mg/kg
183
334, 335(ii), 337
Tartrates 5000 mg/kg
45 & 128
319 Tertiary butylhydroquinone
200 mg/kg
15, 130 & 141
307a, b, c
Tocopherols 750 mg/kg
15 & 168
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
Emulsifiers
INS Additive Maximum Level Products
471 Mono- and di- glycerides of fatty acids
GMP
Pro
duct
des
crib
ed u
nder
2.1
and
2.2
322 Lecithins
422 Glycerol
442 Ammonium salts of phosphatidic acids
10 g/kg
15 g
/kg
in c
ombi
natio
n
476 Polyglycerol esters interesterified recinoleic acid
5 g/kg
491 Sorbitan monostearate
10 g/kg
492 Sorbitan tristearate 10 g/kg
435 Polyoxy-ethylene (20) sorbitan monostearate
10 g/kg
Flavouring agents
Natural flavours as defined in the Codex Alimentarius, and their synthetic equivalents, except those which would imitate natural chocolate or milk flavours
* GMP
Pro
duct
s de
scrib
ed
unde
r 2.
1 an
d 2.
2
Vanillin
1 g/
kg in
com
bina
tion
Ethyl vanillin combination
Sweeteners
950 Acesulfame K 500 mg/kg
Pro
duct
s de
scrib
ed u
nder
2.1
and
2.2
951 Aspartame 2000 mg/kg
952 Cyclamic acid and its Na and Ca salts
500 mg/kg
954 Saccharin and its Na and Ca salts
500 mg/kg
957 Thaumatin
GMP 420 Sorbitol
421 Mannitol
953 Isomalt
965 Maltitol
966 Lactitol
967 Xylitol
Glazing agents
414 Gum arabic (Acacia gum)
GMP
Pro
duct
s de
scrib
ed
unde
r 2.
1 an
d 2.
2
440 Pectin
901 Beeswax, white and yellow
902 Candelilla wax
904 Shellac
272
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
Antioxidants
304 Ascorbyl palmitate 200 mg/kg
Pro
duct
s de
scrib
ed
unde
r 2.
1.7.
1
calc
ulat
ed o
n a
fat
cont
ent b
asis
319 Tertiary butylhydroquinone
200 mg/kg singly or
in combination
320 Butylated hydroxyanisole
321 Butylated hydroxytoluene
310 Propylgallate
307 α-tocopherol 750 mg/kg
Colours(for decorations purpose only)
175 Gold GMP
Pro
duct
s de
scrib
ed
unde
r 2.
1 an
d 2.
2
174 Silver GMP
Bulking agents
1200 Polydextrose A and N GMP
Pro
duct
s de
scrib
ed
unde
r 2.
1 an
d 2.
2
Processing aids
Hexane (6 ºC - 82ºC)
1 mg/kg
Cal
cula
ted
on a
fat
cont
ent b
asis
*= Temporarily endorsed
280 White chocolate
Refer Regulation 279 Refer Regulation 279
281 Milk chocolate
Refer Regulation 279 Refer Regulation 279
282 Milk shake List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
-
283 Salt (i) 12.0 Salts, spices, soups, sauces, salads and protein products
(ii) 12.1 Salt and salt substitutes (iii) 12.1.1 Salt
12.1.1 Salt
INS Additive Max. Level
Notes
170(i) Calcium carbonate GMP
552 Calcium silicate GMP
535, 536, 538
Ferrocyanides 14 mg/kg 24 & 107
504(i) Magnesium carbonate
GMP
530 Magnesium oxide GMP
553(i) Magnesium silicate, synthetic
GMP
338; 339 Phosphates 8800 33
(i) CODEX STAN 150-1985: Standard for Food Grade Salt
CODEX STAN 150-1985: Standard for Food Grade Salt
Food additives listed in Tables 1 and 2 of the Codex General Standard for Food Additives (CODEX STAN 192-1995) in Food Category 12.1.1 (Salt) may be used in foods subject. All additives used shall be of food grade quality.
273
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
(i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii),(ix); 451(i),(ii); 452(i)-(v); 542
mg/kg
432-436 Polysorbates 10 mg/kg
470(i) Salts of myristic, palmitic and stearic acids with ammonia, calcium, potassium and sodium
GMP 71
551 Silicon dioxide, amorphous
GMP
554 Sodium aluminosilicate
1000 mg/kg
6 & 254
284 Table salt Refer Regulation 283 Refer Regulation 283
285 Iodised table salt or lodised
salt
Refer Regulation 283 Refer Regulation 283
286 Spice (i) 12.0 Salts, spices, soups, sauces, salads, protein products
(ii) 12.2 Herbs, spices, seasonings, and condiments (e.g. seasoning for instant noodles)
(iii) 12.2.1 Herbs and spices
12.2 Herbs, spices, seasonings, and condiments (e.g. seasoning for instant noodles)
INS Additive Maximum Level
Notes
950 Acesulfame potassium
2000 mg/kg 161 & 188
304, 305 Ascorbyl esters 500 mg/kg 10
320 Butylated hydroxyanisole
200 mg/kg 15 & 130
321 Butylated hydroxytoluene
200 mg/kg 15 & 130
150d Caramel IV - sulfite ammonia caramel
10000 mg/kg
385, 386 Ethylene diamine tetra acetates
70 mg/kg 21
961 Neotame 32 mg/kg 161
310 Propyl gallate 200 mg/kg 15 & 130
200-203 Sorbates 1000 mg/kg 42
319 Tertiary Butylhydroquinone
200 mg/kg 15 & 130
-
274
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
12.2.1 Herbs and spices
INS Additive Max. Level Notes
432-436
Polysorbates 2000 mg/kg
955 Sucralose (Trichlorogalacto-sucrose)
400 mg/kg 161
220-225, 539
Sulfites 150 mg/kg 44
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)-ONLY SPICES
287 Aniseed Refer Regulation 286 -
287A Aniseed powder
Refer Regulation 286 -
288 Caraway seed
Refer Regulation 286 -
289 Caraway powder
Refer Regulation 286 -
290 Cardamon Refer Regulation 286 -
291 Cardamom seed
Refer Regulation 286 -
292 Cardamom powder
Refer Regulation 286 -
293 Cardamom amomum
Refer Regulation 286 -
294 Cardamom amomum seed
Refer Regulation 286 -
295 Cardamom ammomum
powder
Refer Regulation 286 -
296 Celery seed Refer Regulation 286 -
297 Chili Refer Regulation 286 -
298 Chilli powder Refer Regulation 286 -
299 Chilli slurry Refer Regulation 286 -
300 Cinnamon Refer Regulation 286 -
301 Cinnamon powder
Refer Regulation 286 -
302 Cloves Refer Regulation 286 -
303 Cloves powder
Refer Regulation 286 -
304 Coriander Refer Regulation 286 -
305 Coriander powder
Refer Regulation 286 -
306 Cumin Refer Regulation 286 -
307 Cumin powder
Refer Regulation 286 -
308 Cumin black Refer Regulation 286 -
309 Cumin black powder
Refer Regulation 286 -
310 Dill seed Refer Regulation 286 -
311 Fennel Refer Regulation 286 -
312 Fennel powder
Refer Regulation 286 -
275
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
313 Fenugreek Refer Regulation 286 -
314 Fenugreek powder
Refer Regulation 286 -
315 Ginger Refer Regulation 286 -
316 Ginger powder
Refer Regulation 286 -
317 Mace Refer Regulation 286 -
318 Mace powder Refer Regulation 286 -
319 Mustard seed oil
Refer Regulation 286 -
320 Mustard powder
Refer Regulation 286 -
321 Nutmeg Refer Regulation 286 -
322 Nutmeg powder
Refer Regulation 286 -
323 Black paper Refer Regulation 286 -
324 Black pepper powder
Refer Regulation 286 -
325 White pepper Refer Regulation 286 -
326 White pepper powder
Refer Regulation 286 -
327 Mixed pepper powder
Refer Regulation 286 -
328 Pimento Refer Regulation 286 -
329 Saffron Refer Regulation 286 -
330 Star anise Refer Regulation 286 -
331 Turmeric Refer Regulation 286 -
332 Turmeric powder
Refer Regulation 286 -
332A Blended turmeric powder
Refer Regulation 286 -
333 Mixed spice Refer Regulation 286 -
333A Curry powder Refer Regulation 286 -
334 Vinegar (i) 12.0 Salts, spices, soups, sauces, salads, protein products
(ii) 12.3 Vinegars
12.3 Vinegars
INS Additive Maximum Level
Notes
951 Aspartame 3000 mg/kg 161 & 191
210-213 Benzoates 1000 mg/kg 13
150c Caramel III-ammonia caramel
1000 mg/kg 78
150d Caramel IV - sulfite ammonia caramel
50000 mg/kg
214,218 Hydroxybenzoates, para-
100 mg/kg 27
961 Neotame 12 mg/kg 161
1201 Polyvinylpyrrolidone 40 mg/kg
954(i)-(iv)
Saccharins 300 mg/kg
955 Sucralose 400 mg/kg 161
-
276
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
(Trichlorogalacto-sucrose)
220-225, 539
Sulfites 100 mg/kg 44
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
335 Distilled vinegar
Refer Regulation 334 -
336 Blended vinegar
Refer Regulation 334 -
337 Artificial vinegar or synthetic vinegar
Refer Regulation 334 -
339 Sauce (i) 12.0 Salts, spices, soups, sauces, salads, protein products
(ii) 12.6 Sauces and like products
12.6 Sauces and like products
INS Additive Max. Level Notes
950 Acesulfame potassium
1000 mg/kg 188
129 Allura red AC 300 mg/kg
951 Aspartame 350 mg/kg 191
210-213 Benzoates 1000 mg/kg 13
133 Brilliant blue FCF 100 mg/kg
320 Butylated hydroxyanisole
200 mg/kg 15 & 130
321 Butylated hydroxytoluene
100 mg/kg 15 & 130
161g Canthaxanthin 30 mg/kg
150c Caramel III - ammonia caramel
50000 mg/kg
150d Caramel IV - sulfite ammonia Caramel
30000 mg/kg
120 Carmines 500 mg/kg
160a(i), a(iii), e,f
Carotenoids 500 mg/kg
141(i),(ii) Chlorophylls and chlorophyllins, copper complexes
100 mg/kg
472e Diacetyltartaric and fatty acid esters of glycerol
10000 mg/kg
314 Guaiac resin 600 mg/kg 15
214,218 Hydroxybenzoates, para
1000 mg/kg 27
132 Indigotine (Indigo carmine)
300 mg/kg
172(i)-(iii)
Iron oxides 75 mg/kg
338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii),
Phosphates 2200 mg/kg 33
-
277
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
(v)-(vii), (ix); 451(i),(ii); 452(i)-(v);542
124 Ponceau 4R (Cochineal red A)
50 mg/kg
310 Propyl gallate 200 mg/kg 15 & 130
101(i),(ii),(iii)
Riboflavins 350 mg/kg
954(i)-(iv)
Saccharins 160 mg/kg
200-203 Sorbates 1000 mg/kg 42 & 127
955 Sucralose (Trichlorogalacto-sucrose)
450 mg/kg 127
474 Sucroglycerides 10000 mg/kg
220-225, 539
Sulfites 300 mg/kg 44
110 Sunset yellow FCF 300 mg/kg
319 Tertiary butylhydroquinone
200 mg/kg 15 & 130
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
340 Soya sauce or soya bean
sauce or kicap
(i) 12.0 Salts, spices, soups, sauces, salads, protein products
(ii) 12.9 Soybean-based seasonings and condiments (iii) 12.9.2 Soybean sauce (iv) 12.9.2.1 Fermentend soybean sauce
12.9 Soybean-based seasonings and condiments
INS Additive Max. Level
Notes
338; 339(i)-(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
Phosphates 1200 mg/kg
33
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
12.9.2 Soybean sauce
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
12.9.2.1 Fermentend soybean sauce
INS Additive Maximum Level
Notes
150c Caramel III -ammonia caramel
20000 mg/kg
207
150d Caramel IV - sulfite ammonia caramel
60000 mg/kg
954(i)-(iv) Saccharins 500 mg/kg
200-203 Sorbates 1000 mg/kg 42
-
278
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
960 Steviol glycosides 30 mg/kg 26
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
341 Hydrolysed vegetable
protein sauce or hydrolysed plant protein
sauce
(i) 12.0 Salts, spices, soups, sauces, salads, protein products
(ii) 12.6 Sauces and like products (iii) 12.6.4 Clear sauce (e.g.fish sauce)
12.6 Sauces and like products
INS Additive Max. Level Notes
950 Acesulfame potassium
1000 mg/kg 188
129 Allura red AC 300 mg/kg
951 Aspartame 350 mg/kg 191
210-213 Benzoates 1000 mg/kg 13
133 Brilliant blue FCF 100 mg/kg
320 Butylated hydroxyanisole
200 mg/kg 15 & 130
321 Butylated hydroxytoluene
100 mg/kg 15 & 130
161g Canthaxanthin 30 mg/kg
150c Caramel III - ammonia caramel
50000 mg/kg
150d Caramel IV - sulfite ammonia caramel
30000 mg/kg
120 Carmines 500 mg/kg
160a(i), a(iii), e,f
Carotenoids 500 mg/kg
141(i),(ii) Chlorophylls and chlorophyllins, copper complexes
100 mg/kg
472e Diacetyltartaric and fatty acid esters of glycerol
10000 mg/kg
236 Formic acid 200 mg/kg 25
314 Guaiac resin 600 mg/kg 15
214,218 Hydroxybenzoates, para
1000 mg/kg 27
132 Indigotine (indigo carmine)
300 mg/kg
172(i)-(iii)
Iron oxides 75 mg/kg
338; 339 (i) -(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
Phosphates 2200 mg/kg 33
124 Ponceau 4R (Cochineal red A)
50 mg/kg
310 Propyl gallate 200 mg/kg 15 & 130
-
279
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
101(i),(ii) Riboflavins 350 mg/kg
954(i)-iv) Saccharins 160 mg/kg
200-203 Sorbates 1000 mg/kg 42 & 127
955 Sucralose (Trichlorogalacto-sucrose)
450 mg/kg 127
474 Sucroglycerides 10000 mg/kg
220-225,227, 228,539
Sulfites 300 mg/kg 44
110 Sunset yellow FCF 300 mg/kg
319 Tertiary butylhydroquinone
200 mg/kg 15 & 130
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
12.6.4 Clear sauce (e.g.fish sauce)
INS Additive Maximum Level Notes
304,305 Ascorbyl esters
200 mg/kg 10
961 Neotame 12 mg/kg
432-436 Polysorbates 5000 mg/kg
960 Steviol glycosides
350 mg/kg 26
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
341A Blended HVP sauce or
blended HPP sauce
(i) 12.0 Salts, spices, soups, sauces, salads, protein products
(ii) 12.9 Soybean-based seasonings and condiments (iii) 12.9.2 Soybean sauce – No Food Additive Provision (iv) 12.9.2.2 Non-fermented soybean sauce
12.9 Soybean-based seasonings and condiments
INS Additive Max. Level
Notes
338; 339(i) -(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
Phosphates 1200 mg/kg
33
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
12.9.2.2 Non-fermented soybean sauces
INS Additive Maximum Level
Notes
150c Caramel III -ammonia caramel
1500 mg/kg
960 Steviol glycosides 165 mg/kg 26
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
-
342 Chilli sauce (i) 12.0 Salts, spices, soups, sauces, salads, protein products
(ii) 12.6 Sauces and like products (iii) 12.6.2 Non emulsified sauces (e.g. ketchup, cheese
sauce, cream sauce, brown gravy)
(i) CODEX STAN 306R-2011: Regional Standard for Chilli Sauce
280
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
12.6 Sauces and like products
INS Additive Max. Level
Notes
950 Acesulfame potassium
1000 mg/kg
188
129 Allura red AC 300 mg/kg
951 Aspartame 350 mg/kg
191
210-213 Benzoates 1000 mg/kg
13
133 Brilliant blue FCF 100 mg/kg
320 Butylated hydroxyanisole
200 mg/kg
15 & 130
321 Butylated hydroxytoluene
100 mg/kg
15 & 130
161g Canthaxanthin 30 mg/kg
150c Caramel III - ammonia caramel
50000 mg/kg
150d Caramel IV - sulfite ammonia caramel
30000 mg/kg
120 Carmines 500 mg/kg
160a(i), a(iii), e,f
Carotenoids 500 mg/kg
141(i),(ii) Chlorophylls and chlorophyllins, copper complexes
100 mg/kg
472e Diacetyltartaric and fatty acid esters of glycerol
10000 mg/kg
236 Formic acid 200 mg/kg
25
314 Guaiac resin 600 mg/kg
15
214,218 Hydroxybenzoates, para
1000 mg/kg
27
132 Indigotine (Indigo carmine)
300 mg/kg
172(i)-(iii)
Iron oxides 75 mg/kg
338; 339 (i) -(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
Phosphates 2200 mg/kg
33
124 Ponceau 4R (Cochineal red A)
50 mg/kg
310 Propyl gallate 200 mg/kg
15 & 130
101(i),(ii) Riboflavins 350 mg/kg
CODEX STAN 306R-2011: Regional Standard for Chilli Sauce
Only those food additive classes listed below are technologically justified and may be used in products covered by this Standard. Within each additive class only those food additives listed below, or referred to, may be used and only for the functions, and within limits, specified. Acidity regulators, antioxidants, colours, flavour enhancers, preservatives, sweeteners and thickeners listed in Table 3 of the Codex General Standard for Food Additives (CODEX STAN 192-1995) are acceptable for use in food conforming to this standard.
Acidity Regulators
INS Additive Maximum Level
334 L(+)-Tartaric acid 5000 mg/kg (as tartrate) (singly or in
combination)
335(i) Monosodium tartrate
335(ii) Sodium L(+)-tartrate
336(i) Monopotassium tartrate
336(ii) Dipotassium tartrate
337 Potassium sodium L(+)-tartrate
452(i) Sodium polyphosphate 1000 mg/kg (as phosphorus)
Antioxidants
307a Tocopherol, d-alpha- 600 mg/kg (singly or in
combination) 307b Tocopherol concentrate,
mixed
307c Tocopherol, dl-alpha-
320 Butylated hydroxyanisole 100 mg/kg
321 Butylated hydroxytoluene 100 mg/kg
386 Disodium ethylene diamine tetra acetate
75 mg/kg
Colours
100(i) Curcumin GMP
101(i) Riboflavin, synthetic 350 mg/kg (singly or in
combination)
101(ii) Riboflavin, 5’-phosphate sodium
102 Tartrazine 100 mg/kg
110 Sunset yellow FCF 300 mg/kg
120 Carmines 50 mg/kg
124 Poceau (4R) (cochineal red A)
50 mg/kg
127 Erythrosine 50 mg/kg
129 Allura Red AC 300 mg/kg
133 Brilliant blue, FCF 100 mg/kg
141(i) Chlorophylls, copper complexes
30 mg/kg (as Cu)
150c Caramel III- ammonia process
1500 mg/kg
150d Caramel IV- sulphite ammonia process
1500 mg/kg
155 Brown HT 50 mg/kg
281
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
954(i)-iv) Saccharins 160 mg/kg
200-203 Sorbates 1000 mg/kg
42 & 127
955 Sucralose (Trichlorogalacto-sucrose)
450 mg/kg
127
474 Sucroglycerides 10000 mg/kg
220-225,227, 228,539
Sulfites 300 mg/kg
44
110 Sunset yellow FCF 300 mg/kg
319 Tertiary butylhydroquinone
200 mg/kg
15 & 130
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
12.6.2 Non emulsified sauces (e.g. ketchup, cheese sauce, cream sauce, brown gravy)
INS Additive Maximum Level
Notes
304,305 Ascorbyl esters 500 mg/kg 10
160a(ii) Carotenes,beta-, vegetable
2000 mg/kg
385,386 Ethylene diamine tetra acetates
75 mg/kg 21
163(ii) Grape skin extract 300 mg/kg 181
243 Lauric arginate ethyl ester
200 mg/kg
961 Neotame 70 mg/kg
432-436 Polysorbates 5000 mg/kg
960 Steviol glycosides 350 mg/kg 26
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
160a(ii) Carotenes, beta (vegetable)
2000 mg/kg
160b(i) Annatto extracts, bixin based
10 mg/kg
160d (i) Lycopene (synthetic) 390 mg/kg
Preservatives
210 Benzoic acid 1000 mg/kg (as benzoic acid)
(singly or in combination)
211 Sodium benzoate
212 Potassium benzoate
213 Calcium benzoate
200 Sorbic acid 1000 mg/kg (as benzoic acid)
(singly or in combination)
201 Sodium sorbate
202 Potassium sorbate
203 Calcium sorbate
220 Sulfur dioxide 300 mg/kg
(as residual SO2) (singly or in
combination)
221 Sodium sulfite
223 Sodium hydrogen sulfite
224 Sodium metabisulfite
225 Potassium metabisulfite
227 Potassium sulfite
228 Potassium bisulfite
539 Sodium thiosulfate
214 Ethyl para-hydroxybenzoates
1000 mg/kg
218 Methyl para- hydroxybenzoates
Emulsifiers
432 Polyoxyethylene (20) sorbitan monolaurate
5 000 mg/kg (singly or in
combination)
433 Polyoxyethylene (20) sorbitan monooleate
434 Polyoxyethylene (20) sorbitan monopalmitate
435 Polyoxyethylene (20) sorbitan monoesterate
473 Sucrose esters of fatty acids
5000 mg/kg
475 Polyglycerol esters of fatty acids
10000 mg/kg
477 Propylene glycol esters of fatty acids
20000 mg/kg
Sweeteners
951 Aspartame 350 mg/kg
950 Acesulfame potassium 1000 mg/kg
955 Sucralose 450 mg/kg
952(i) Saccharin 150 mg/kg (singly or in
combination) 952(ii) Calcium saccharin
952 (iii) Potassium saccharin
952(iv) Sodium saccharin
Stabilizers
472e Diacetyctartaric and fatty acid esters of glycerol
10000 mg/kg
Thickeners
405 Propylene glycol alginate 8000 mg/kg
Flavourings
The flavourings used in products covered by this standard
282
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
shall comply with the Guidelines for the Use of Flavourings (CAC/GL 66-2008).
343 Tomato sauce or
ketchup or tomato catsup
Refer Regulation 342 -
344 Salad dressing
(i) 12.0 Salts, spices, soups, sauces, salads, protein products
(ii) 12.6 Sauces and like products (iii) 12.6.1 Emulsified sauces (e.g.mayonnaise, salad
dressings)
12.6 Sauces and like products
INS Additive Maximum Level
Notes
132 Indigotine (Indigo carmine)
300 mg/kg
172(i)-(iii)
Iron oxides 75 mg/kg
338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542
Phosphates 2200 mg/kg 33
124 Ponceau 4R (Cochineal red A)
50 mg/kg
310 Propyl gallate 200 mg/kg 15 & 130
101(i),(ii), (iii)
Riboflavins 350 mg/kg
954(i)-(iv)
Saccharins 160 mg/kg
200-203 Sorbates 1000 mg/kg 42 & 127
955 Sucralose (Trichlorogalacto-sucrose)
450 mg/kg 127
474 Sucroglycerides 10000 mg/kg
220-225, 539
Sulfites 300 mg/kg 44
110 Sunset yellow FCF 300 mg/kg
319 Tertiary butylhydroquinone
200 mg/kg 15 & 130
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
-
283
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
12.6.1 Emulsified sauces (e.g. mayonnaise, salad dressings)
INS Additive Maximum Level
Notes
304,305 Ascorbyl esters 500 mg/kg 10 & 15
160a(ii) Carotenes, beta-, vegetable
2000 mg/kg
952(i), (ii), (iv)
Cyclamates 500 mg/kg 17 & 161
385,386 Ethylene diamine tetra acetates
100 mg/kg 21
143 Fast green FCF 100 mg/kg
163(ii) Grape skin extract 300 mg/kg 181
243 Lauric arginate ethyl ester
200 mg/kg
961 Neotame 65 mg/kg
432-436 Polysorbates 3000 mg/kg
960 Steviol glycosides 350 mg/kg 26
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
345 Mayonnise Refer Regulation 344
-
346 Chutney (i) 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
(ii) 4.1 Fruit (iii) 4.1.2 Processed fruit (iv) 4.1.2.6 Fruit based spreads(e.g chutney) excluding
products of Foods Category 4.1.2.5
4.1.2 Processed fruit
INS Additive Maximum Level
903 Carnauba wax 400 mg/kg
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.1.2.6 - Fruit based spreads(e.g chutney) excluding products of foods Category 4.1.2.5
INS Additive Maximum Level
Notes
472e Diacetyltartaric and fatty acid esters of glycerol
5000 mg/kg
385,386 Ethylene diamine tetra acetates
100 mg/kg 21
143 Fast green FCF 100 mg/kg 161
163(ii) Grape skin extract 500 mg/kg 161 & 181
214,218 Hydroxybenzoates, para-
1000 mg/kg 27
132 Indigotine (indigo carmine)
300 mg/kg 161
172(i)-(iii)
Iron oxides 500 mg/kg
961 Neotame 70 mg/kg 161
338; 339 (i) -(iii);
Phosphates 1100 mg/kg 33
(i) CODEX STAN 160 - 1957 : Standard for Mango Chutney
CODEX STAN 160 - 1957 : Standard for Mango Chutney
Additive Maximum Level
Acidifying Agents
Citric acid To maintain the pH at a level not above 4.6 if the product is heat- pasteurized or limited by GMP if the product is heat-sterilized.
Acetic acid
Preservatives
Sodium metabisulfite 100 mg/kg singly or in any combination expressed as SO2.
Potassium metabisulfite
Sodium and potassium benzoates
250 mg/kg singly or in any combination expressed as the acid
Methyl, ethyl and propyl parahydroxy benzoates
Sorbic acid 1000 mg/kg
284
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v);542
900a Polydimethyl-siloxane
10 mg/kg
124 Ponceau 4R (cochineal red A)
500 mg/kg 161
101(i),(ii), (iii)
Riboflavins 500 mg/kg
954(i)-(iv)
Saccharins 200 mg/kg 161
200-203 Sorbates 1000 mg/kg 42
960 Steviol glycosides 330 mg/kg 26
955 Sucralose (Trichlorogalacto-sucrose)
400 mg/kg 161
110 Sunset yellow FCF 300 mg/kg 161
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
347 Pickle (i) 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
(ii) 4.1 Fruit (iii) 4.1.2 Processed fruit (iv) 4.1.2.3 Fruit in vinegar, oil, or brine (v) 4.1.2.10 Fermented fruit products (vi) 4.2 Vegetables (including mushrooms and fungi, roots
and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
(vii) 4.2.2 Processed vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
(viii) 4.2.2.3 Vegetable (including mushrooms and fungi,roots and tubers, pulses and legumes and aloe vera), seaweeds in vinegar, oil ,brine or soy sauce
(ix) 4.2.2.7 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
4.1.2 Processed fruit
INS Additive Maximum Level
903 Carnauba wax 400 mg/kg
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.1.2.3 Fruit in vinegar, oil and brine
INS Additive Maximum Level
Notes
950 Acesulfame potassium
200 mg/kg 161 & 188
951 Aspartame 300 mg/kg 144 &
(i) CODEX STAN 260-2007: Standard For Pickled Fruits and Vegetables
(ii) CODEX STAN 115-1981: Standard for Pickled Cucumbers (Cucumber Pickles)
CODEX STAN 260-2007: Standard for Pickled Fruits and Vegetables
INS Additive Maximum Level
Acidity regulators
260 Acetic acid, glacial
GMP 262(i) Sodium acetate
270 Lactic acid (L-, D-, and DL-)
296 Malic acid (D-, L-)
330 Citric acid
Antifoaming agents
900(a) Polydimethylsiloxane 10 mg/kg
Antioxidants
300 Ascorbic acid GMP
Colours
101(i), (ii)
Riboflavins 500 mg/kg
140 Chlorophylls GMP
141(i), (ii)
Chlorophyll, copper complexes
100 mg/kg
150(d) Caramel colour, Class IV 500 mg/kg
160(ai), (aii), (aiii), (e), (f)
Carotenoids 500 mg/kg
162 Beet red GMP
163(ii) Grape skin extract 500 mg/kg
285
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
191
210-213 Benzoates 1000 mg/kg 13
150c Caramel III - ammonia caramel
200 mg/kg
150d Caramel IV- sulfite ammonia caramel
7500 mg/kg
160a(ii) Carotenes, beta-, vegetable
1000 mg/kg
160a(i), a(iii),e,f
Carotenoids 1000 mg/kg
141(i),(ii) Chlorophylls and chlorophyllins, copper complexes
100 mg/kg 62
472e Diacetyltartaric and fatty acid esters of glycerol
1000 mg/kg
385,386 Ethylene diamine tetra acetates
250 mg/kg 21
163(ii) Grape skin extract 1500 mg/kg 161
214,218 Hydroxybenzoates, para-
250 mg/kg 27
961 Neotame 100 mg/kg 161
338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v);542
Phosphates 2200 mg/kg 33
900a Poldimethyl-siloxane
10 mg/kg
954(i)-(iv)
Saccharins 160 mg/kg 144
200-203 Sorbates 1000 mg/kg 42
960 Steviol glycosides 100 mg/kg 26
955 Sucralose (Trichlorogalacto-sucrose)
180 mg/kg 144
220-225, 539
Sulfites 100 mg/kg 44
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.1.2.10 Fermented fruit products
INS Additive Maximum Level
Notes
950 Acesulfame potassium
350 mg/kg 161 & 188
951 Aspartame 1000 mg/kg 161 & 191
210-213 Benzoates 1000 mg/kg 13
160a(ii) Carotenes, beta-, vegetable
200 mg/kg
160a(i),a Carotenoids 500 mg/kg
Firming agents
327 Calcium lactate GMP
509 Calcium chloride
Flavor enhancers
621 Monosodium glutamate GMP
Preservations
200-203
Sorbates 1000 mg/kg as sorbic acid
210-213
Benzoates 1000 mg/kg as benzoic acid
220-225, 227, 228, 539
Sulfites 100 mg/kg as residual SO2
Sequestrants
385, 386
EDTAs 250 mg/kg as anhydrous calcium disodium EDTA
451(i) Pentasodium triphosphate 2200 mg/kg as phosphorus 452(i) Sodium polyphosphate
Sweeteners
950 Acesulfame potassium 200 mg/kg
951 Aspartame 200 mg/kg
954 Saccharin 160 mg/kg
955 Sucralose 150 mg/kg
CODEX STAN 115-1981: Standard For Pickled Cucumbers (Cucumber Pickles)
Additive Maximum Level
Solubilizing and dispersing agents
Polysorbate 80 monooleate (polyoxyethylene 20 sorbitan)
500 mg/kg singly or in combination
Xanthan gum
Gum Arabic
Alginate (Ca, NH4, Na, K)
Propyelene glycol alginate
Carrageenan
Firming agents
Calcium chloride, lactate and gluconate
250 mg/kg singly or in combination
Preservatives
Sulphur dioxide (as a carry over fom raw product)
50 mg/kg
Benzoic acid and its sodium and potassium salts
100 mg/kg singly or in combination
Potassium sorbate
Colouring matters
Riboflavin 300 mg/kg singly or in combination
Fast green FCF
Chlorophyll copper complex
Tartrazine
Annatto extract
Turmeric
Sunset yellow FCF
Beta-carotene
286
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
(iii),e,f
141(i),(ii) Chlorophylls and chlorophyllins, copper complexes
100 mg/kg 62
472e Diacetyltartaric and fatty acid esters of glycerol
2500 mg/kg
385,386 Ethylene diamine tetra acetates
250 mg/kg 21
163(ii) Grape skin extract 500 mg/kg 161 & 181
214,218 Hydroxybenzoates, para-
800 mg/kg 27
961 Neotame 65 mg/kg 161
338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v);542
Phosphates 2200 mg/kg 33
900a Polydimethyl-siloxane
10 mg/kg
101(i),(ii),(iii)
Riboflavins 500 mg/kg
954(i)-(iv)
Saccharins 160 mg/kg 161
200-203 Sorbates 1000 mg/kg 42
960 Steviol glycosides 115 mg/kg 26
955 Sucralose (Trichlorogalacto-sucrose)
150 mg/kg 161
220-225, 539
Sulfites 100 mg/kg 44
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.2.2 Processed vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe
vera), seaweeds, and nuts and seeds
INS Additive Maximum Level
Notes
150d Caramel IV – sulfite ammonia caramel
50000 mg/kg
92 & 161
4.2.2.3 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes and aloe vera),
seaweeds in vinegar, oil, brine or soy sauce
INS Additive Maximum Level
Notes
950 Acesulfame potassium
200 mg/kg 144 & 188
129 Allure red AC 300 mg/kg 161
523 Aluminium 520 mg/kg 6, 245
Oleoresin of paprika
Brilliant blue FCF
Caramel, plain
Caramel (ammonium sulphite treated)
Thickening agents (in mustard type only)
Guar gum Limited by GMP Gum Arabic
Carobbean (Locust bean) gum
Acidifiers
Acetic acid Limited by GMP Lactic acid
Malic acid
Citric acid
Flavours
Natural flavours and nature-identical flavours, as defined in Codex Alimentarius Volume 1
Limited by GMP
287
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
ammonium sulfate & 296
951 Aspartame 300 mg/kg 144 & 191
962 Aspartame-acesulfame salt
200 mg/kg 113 & 161
210-213 Benzoates 2000 mg/kg 13
133 Brilliant Blue FCF 500 mg/kg 161
150c Caramel III – ammonia caramel
500 mg/kg
120 Carmines 500 mg/kg 161 & 178
160a(ii) Carotenes, beta-, vegetable
1320 mg/kg
160a(i), a(iii), e, f
Carotenoids 50 mg/kg 161
472e Diacetyltartaric and fatty acid esters of glycerols
2500 mg/kg
385,386 Ethylene diamine tetra acetates
250 mg/kg 21
143 Fast green FCF 300 mg/kg
579 Ferrous gluconate 150 mg/kg 23 & 48
585 Ferrous lactate 150 mg/kg 23 & 48
163(ii) Grape skin extract 100 mg/kg 179 & 181
214,218 Hydroxybenzoates, para-
1000 mg/kg 27
132 Indigotine (Indigo carmine)
150 mg/kg 161
243 Lauric arginate ethyl ester
200 mg/kg
961 Neotame 10 mg/kg 144
338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v);542
Phosphates 2200 mg/kg 33
900a Polydimethyl-siloxane
10 mg/kg
101(i),(ii), (iii)
Riboflavins 500 mg/kg
954(i)-(iv)
Saccharins 160 mg/kg 144
200-203 Sorbates 1000 mg/kg 42
960 Steviol glycosides 330 mg/kg 26
955 Sucralose (Trichlorogalacto-sucrose)
400 mg/kg
220-225, 539
Sulfites 100 mg/kg 44
288
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
334, 335(ii), 337
Tartrates 15000 mg/kg
45, XS38
& XS115
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.2.2.7 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
INS Additive Max. Level
Notes
950 Acesulfame potassium
1000 mg/kg
188
260 Acetic acid, glacial GMP
400 Alginic acid GMP
300 Ascorbic acid, L- GMP
951 Aspartame 2500 mg/kg
161 & 191
210-213 Benzoates 1000 mg/kg
13
133 Brilliant blue FCF 100 mg/kg
92 & 161
634 Calcium 5’-ribonucleotides
GMP 279
170(i) Calcium carbonate GMP
509 Calcium chloride GMP
327 Calcium lactate 10000 mg/kg
58
150c Caramel III -ammonia caramel
50000 mg/kg
161
160a(ii) Carotenes, beta-, vegetable
1000 mg/kg
160a(i), a(iii), e,f
Carotenoids 50 mg/kg
407 Carrageenan GMP
141(i), (ii)
Chloropyhlls and chlorophyllins, copper complexes
100 mg/kg
62
330 Citric acid GMP
472c Citric and fatty acid esters of glycerol
GMP
1400 Dextrins, roasted starch
GMP
472e Diacetyltartaric and fatty acid esters of glycerol
2500 mg/kg
627 Disodium 5’ -guanylate
GMP 279
631 Disodium 5’ - inosinate
GMP 279
635 Disodium 5 ’- ribonucleotides
GMP 279
127 Erythrosine 30 mg/kg
385,386 Ethylene diamine tetra acetates
250 mg/kg
21
143 Fast green FCF 300 mg/kg
289
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
297 Fumaric acid GMP
422 Glycerol GMP
163(ii) Grape skin extract 100 mg/kg
161 & 181
412 Guar gum GMP
214, 218 Hydroxybenzoates, para-
300 mg/kg
27
132 Indigotine (Indigo carmine)
300 mg/kg
161
270 Lactic acid, L-, D- and DL-
GMP
322(i) Lecithin GMP
504(i) Magnesium carbonate
5000 mg/kg
36
296 Malic acid, DL- GMP
621 Monosodium L-glutamate
GMP 279
961 Neotame 33 mg/kg 161
440 Pectins GMP
338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v);542
Phosphates 2200 mg/kg
33
900a Polydimethyl- siloxane
10 mg/kg
124 Ponceau 4R (Cochineal Red A)
500 mg/kg
161
501(i) Potassium carbonate
GMP
508 Potassium chloride GMP
407a Processed eucheuma seaweed (PES)
GMP
1204 Pullulan GMP
101(i),(ii), (iii)
Riboflavins 500 mg/kg
954(i)-(iv)
Saccharins 200 mg/kg
161
262(i) Sodium acetate GMP
301 Sodium ascorbate GMP
500(i) Sodium carbonate GMP
350(ii) Sodium DL-malate GMP
316 Sodium erythorbate (Sodium isoascorbate)
GMP 280
365 Sodium fumarates GMP
576 Sodium gluconate GMP
325 Sodium lactate GMP
200-203 Sorbates 1000 mg/kg
42
290
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
960 Steviol glycosides 200 mg/kg
26
955 Sucralose (Trichlorogalacto-sucrose)
580 mg/kg
161
220-225, 539
Sulfites 500 mg/kg
44
110 Sunset yellow FCF 200 mg/kg
92
331(iii) Trisodium citrate GMP
415 Xanthan gum GMP
348 General Standard for
soft drink
- -
349 Syrup (i) 14.0 Beverages, excluding dairy products (ii) 14.1 Non-alcoholic ("soft") beverages (iii) 14.1.4 Water-based flavoured drinks, including “sport,”
“energy,” or “electrolyte” drinks and particulated drinks (iv) 14.1.4.3 Concentrates (liquid or solid) water-based
flavoured drinks
14.1.4 Water-based flavoured drinks, including “sport,” “energy,” or “electrolyte” drinks and particulated drinks
INS Additive Maximum Level
Notes
950 Acesulfame potassium
600 mg/kg 161 & 188
956 Alitame 40 mg/kg 161
129 Allura red AC 300 mg/kg 127 & 161
304,305 Ascorbyl esters 1000 mg/kg 10 &15
951 Aspartame 600 mg/kg 161 & 191
901 Beeswax 200 mg/kg 131
210-213 Benzoates 250 mg/kg 13 & 301
133 Brilliant blue FCF 100 mg/kg
902 Candelilla wax 200 mg/kg 131
150c Caramel III - ammonia caramel
5000 mg/kg 9
150d Caramel IV - sulfite ammonia caramel
50000 mg/kg
120 Carmines 100 mg/kg 178
903 Carnauba wax 200 mg/kg 131
160a(ii) Carotenes, beta-, vegetable
2000 mg/kg
160a(i), a(iii), e,f
Carotenoids 100 mg/kg
141(i),(ii) Chlorophylls and chlorophyllins, copper complexes
300 mg/kg
952(i), (ii), (iv)
Cyclamates 350 mg/kg 17 & 127
459 Cyclodextrin, beta- 500 mg/kg
472e Diacetyltartaric and fatty acid esters of glycerol
5000 mg/kg
-
291
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
242 Dimethyl dicarbonate
250 mg/kg 18
385,386 Ethylene diamine tetra acetates
200 mg/kg 21
143 Fast green FCF 100 mg/kg
445(iii) Glycerol ester of wood rosin
150 mg/kg
163(ii) Grape skin extract 300 mg/kg 181
214,218 Hydroxybenzoates, para-
500 mg/kg 27
132 Indigotine (Indigo carmine)
100 mg/kg
172(i)-(iii)
Iron oxides 100 mg/kg
384 Isopropyl citrates 200 mg/kg
961 Neotame 33 mg/kg 161
338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v);542
Phosphates 1000 mg/kg 33
900a Polydimethyl-siloxane
20 mg/kg
1521 Polyethylene glycol
1000 mg/kg
432-436 Polysorbates 500 mg/kg 127
124 Ponceau 4R (Cochineal red A
50 mg/kg
310 Propyl gallate 1000 mg/kg 15
477 Propylene glycol esters of fatty acids
500 mg/kg
999(i),(ii) Quillaia extracts 50 mg/kg 132 & 293
101(i),(ii), (iii)
Riboflavins 50 mg/kg
200-203 Sorbates 500 mg/kg 42 & 127
512 Stannous chloride 20 mg/kg 43
484 Stearyl citrate 500 mg/kg
960 Steviol glycosides 200 mg/kg 26
955 Sucralose (Trichlorogalacto-sucrose)
300 mg/kg 127 & 161
474 Sucroglycerides 200 mg/kg 219
444 Sucrose acetate isobutyrate
500 mg/kg
220-225, 539
Sulfites 70 mg/kg 44, 127 & 143
110 Sunset yellow FCF 100 mg/kg 127 & 161
388, 389 Thiodipropionates 1000 mg/kg 15 &
292
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
46
1505 Triethyl citrate 200 mg/kg
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
14.1.4.3 Concentrates (liquid or solid) water-based flavoured drinks
INS Additive Max. Level Notes
161g Canthaxanthin 5 mg/kg 127
381 Ferric ammonium citrate
10 mg/kg 23
243 Lauric arginate ethyl ester
50 mg/kg 127
1201 Polyvinyl-pyrrolidone
500 mg/kg
954 (i)-(iv)
Saccharins 300 mg/kg 127 & 161
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
350 Fruit syrup, fruit cordial or fruit
squash
Refer Regulation 349 -
351 Flavoured syrup or flavoured
cordial
Refer Regulation 349 -
352 Fruit juice drink
(i) 14.0 Beverages, excluding dairy products (ii) 14.1 Non-alcoholic ("soft") beverages (iii) 14.1.2 Fruit and vegetable juices (iv) 14.1.2.1 Fruit juice (v) 14.1.4 Water-based flavoured drinks, including “sport,”
“energy,” or “electrolyte” drinks and particulated drinks (vi) 14.1.4.2 Non-carbonated water-based flavoured drinks,
including punches and ades
14.1.2.1 Fruit juice
INS Additive Max. Level
Notes
296 Malic acid, DL- GMP 115
440 Pectins GMP 35
338; 339(i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii),(ix); 451(i),(ii); 452(i)-(v);542
Phosphates 1000 mg/kg
33, 40 & 122
301 Sodium ascorbates
GMP
200-203 Sorbates 1000 mg/kg
42, 91 & 122
220-225, 539
Sulfites 50 mg/kg 44 & 122
334, 335(ii), 337
Tartrates 4000 mg/kg
45, 128 & 129
-
293
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
14.1.4 Water-based flavoured drinks, including “sport,” “energy,” or “electrolyte” drinks and particulated drinks
INS Additive Max. Level
Notes
338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v);542
Phosphates 1000 mg/kg
33
900a Polydimethyl-siloxane
20 mg/kg
1521 Polyethylene glycol
1000 mg/kg
432-436 Polysorbates 500 mg/kg
127
124 Ponceau 4R (Cochineal red A
50 mg/kg
310 Propyl gallate 1000 mg/kg
15
477 Propylene glycol esters of fatty acids
500 mg/kg
999(i),(ii) Quillaia extracts 50 mg/kg 132 & 293
101(i),(ii), (iii)
Riboflavins 50 mg/kg
200-203 Sorbates 500 mg/kg
42 & 127
512 Stannous chloride 20 mg/kg 43
484 Stearyl citrate 500 mg/kg
960 Steviol glycosides 200 mg/kg
26
955 Sucralose (Trichlorogalacto-sucrose)
300 mg/kg
127 & 161
474 Sucroglycerides 200 mg/kg
219
444 Sucrose acetate isobutyrate
500 mg/kg
220-225, 539
Sulfites 70 mg/kg 44, 127 & 143
110 Sunset yellow FCF
100 mg/kg
127 & 161
388, 389 Thiodipropionates 1000 mg/kg
15 & 46
1505 Triethyl citrate 200 mg/kg
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
294
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
14.1.4.2 Non-carbonated water-based flavoured drinks,including punches and ades
INS Additive Maximum Level
Notes
161g Canthaxanthin 5 mg/kg
243 Lauric arginate ethyl ester
50 mg/kg
954(i)-(iv) Saccharins 300 mg/kg 161
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
353 Fruit drink Refer Regulation 352
-
354 Flavoured drink
(i) 14.0 Beverages, excluding dairy products (ii) 14.1 Non-alcoholic ("soft") beverages (iii) 14.1.4 Water-based flavoured drinks, including “sport,”
“energy,” or “electrolyte” drinks and particulated drinks (iv) 14.1.4.1 Carbonated water-based flavoured drinks (v) 14.1.4.2 Non-carbonated water-based flavoured
drinks,including punches and ades
14.1.4 Water-based flavoured drinks, including “sport,” “energy,” or “electrolyte” drinks and particulated drinks
INS Additive Max. Level Notes
338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v);542
Phosphates 1000 mg/kg 33
900a Polydimethyl-siloxane
20 mg/kg
1521 Polyethylene glycol
1000 mg/kg
432-436 Polysorbates 500 mg/kg 127
124 Ponceau 4R (Cochineal red A
50 mg/kg
310 Propyl gallate 1000 mg/kg 15
477 Propylene glycol esters of fatty acids
500 mg/kg
999(i),(ii) Quillaia extracts 50 mg/kg 132 & 293
101(i),(ii), (iii)
Riboflavins 50 mg/kg
200-203 Sorbates 500 mg/kg 42 & 127
512 Stannous chloride 20 mg/kg 43
484 Stearyl citrate 500 mg/kg
960 Steviol glycosides 200 mg/kg 26
955 Sucralose (Trichlorogalacto-sucrose)
300 mg/kg 127 & 161
-
295
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
474 Sucroglycerides 200 mg/kg 219
444 Sucrose acetate isobutyrate
500 mg/kg
220-225, 227,228, 539
Sulfites 70 mg/kg 44, 127 & 143
110 Sunset yellow FCF 100 mg/kg 127 & 161
388, 389 Thiodipropionates 1000 mg/kg 15 & 46
1505 Triethyl citrate 200 mg/kg
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
14.1.4.1 Carbonated water-based flavoured drinks
INS Additive Maximum Level
Notes
161g Canthaxanthin 5 mg/kg
243 Lauric arginate ethyl ester
50 mg/kg
954(i)-(iv) Saccharins 300 mg/kg 161
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
14.1.4.2 Non-carbonated water-based flavoured drinks,including punches and ades
INS Additive Maximum Level
Notes
161g Canthaxanthin 5 mg/kg
243 Lauric arginate ethyl ester
50 mg/kg
954(i)-(iv) Saccharins 300 mg/kg 161
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
355 Soft drink base or soft drink premix
Refer Regulation 349 -
356 Botanical beverages mix
Refer Regulation 352 -
357 Soya bean milk (i) 6.0 Cereals and cereal products derived from cereal grains, roots and tubers, pulses, legumes and pith or soft core of palm tree, excluding bakery wares of food category 07.0
(ii) 6.8 Soybean products (excluding soybean-based seasonings and condiments of food category 12.9)
(iii) 6.8.1 Soyabean-based beverages
6.8 Soybean products (excluding soybean-based seasonings and condiments of food category 12.9)
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
296
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
6.8.1 Soyabean-based beverages
INS Additive Max. Level
Notes
150c Caramel III-ammonia caramel
1500 mg/kg
120 Carmines 100 mg/kg
178
472e Diacetyltartaric and fatty acid esters of glycerols
2000 mg/kg
347
338; 339(i)-(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii),(ix); 451(i),(ii); 452(i)-(v); 542
Phosphates 1300 mg/kg
33
101(i),(ii), (iii)
Riboflavins 50 mg/kg
960 Steviol glycosides 200 mg/kg
26
955 Sucralose (Trichloro-galactosucrose)
400 mg/kg
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
-
358 Soya bean drink
Refer Regulation 357 -
360A Natural mineral water
(i) 14.0 Beverages, excluding dairy products (ii) 14.1 Non-alcoholic ("soft") beverages (iii) 14.1.1 Waters - No Food Additive Provison (iv) 14.1.1.1 Natural mineral waters and source waters – No
Food Additive Provision
CODEX STAN 108-1981: Standard for Natural Mineral Waters - No Food Additive Provision
360B Packaged drinking water
(i) 14.0 Beverages, excluding dairy products (ii) 14.1 Non-alcoholic ("soft") beverages - No Food Additive
Provision (iii) 14.1.1 Waters - No Food Additive Provison (iv) 14.1.1.2 Table waters and soda waters - No Food
Additive Provison
(i) CODEX STAN 227-2001: General Standard for bottled/packaged drinking waters (other than Natural Mineral Water)
CODEX STAN 227-2001: General Standard for Bottled/Packaged Drinking Waters
(Other Than Natural Mineral Water)
Addition of minerals Any addition of minerals to water before packaging must comply with the provisions outlined in the present standard and, where applicable, with the provisions in the GSFA and/or the Codex General Principles for the Addition of Essential Nutrients to Foods (CAC/GL 9-1987).
361 General standard for
alcoholic beverage
- -
297
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
362 Wine (i) 14.0 Beverages, excluding dairy products (ii) 14.2 Alcoholic beverages, including alcohol-free and
low-alcoholic counterparts (iii) 14.2.3 Grape wine
14.2.3 Grape wine
INS Additive Maximum Level
Notes
290 Carbon dioxide GMP 60
242 Dimethyl dicarbonate
200 mg/kg 18
1105 Lysozyme 500 mg/kg
200-203 Sorbates 200 mg/kg 42
220-225, 539
Sulfites 350 mg/kg 44 & 103
-
363 Wine cocktail, vermouth or wine aperitif
(i) 14.0 Beverages, excluding dairy products (ii) 14.2 Alcoholic beverages, including alcohol-free and
low-alcoholic counterparts (iii) 14.2.7 Aromatized alcoholic beverages (e.g beer, wine
and spirituous cooler-type beverages, low alcoholic refreshers)
14.2.7 Aromatized alcoholic beverages (e.g beer, wine and spirituous cooler-type beverages, low alcoholic
refreshers)
INS Additive Max. Level Notes
950 Acesulfame potassium
350 mg/kg 188
129 Allura red AC 200 mg/kg
951 Aspartame 600 mg/kg 191
962 Aspartame - acesulfame salt
350 mg/kg 113
210-213 Benzoates 1000 mg/kg 13
133 Brilliant blue FCF 200 mg/kg
161g Canthaxanthin 5 mg/kg
150c Caramel III – ammonia caramel
50000 mg/kg
150d Caramel IV – sulphite ammonia caramel
50000 mg/kg
120 Carmines 200 mg/kg 178
160a(ii) Carotenes, beta-, vegetable
600 mg/kg
160a(i), a(iii),e,f
Carotenoids 200 mg/kg
952(i), (ii), (iv)
Cyclamates 250 mg/kg 17
472e Diacetyltartaric and fatty acid esters of glycerol
10000 mg/kg
385,386 Ethylene diamine tetra acetates
25 mg/kg 21
143 Fast green FCF 100 mg/kg
163(ii) Grape skin extract 300 mg/kg 181
214,218 Hydroxybenzoates, para-
1000 mg/kg 27 & 224
-
298
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
132 Indigotine (indigo carmine)
200 mg/kg
961 Neotame 33 mg/kg
900a Polydimethyl-siloxane
10 mg/kg
432-436 Polysorbates 120 mg/kg
124 Ponceau 4R (cochineal red A)
200 mg/kg
101(i),(ii), (iii)
Riboflavins 100 mg/kg
954(i)-(iv)
Saccharins 80 mg/kg
200-203 Sorbates 500 mg/kg 42 & 224
960 Steviol glycosides 200 mg/kg 26
955 Sucralose (Trichloro-galactosucrose)
700 mg/kg 161
474 Sucroglycerides 5000 mg/kg
220-225, 539
Sulfites 250 mg/kg 44
110 Sunset yellow FCF 200 mg/kg
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
364 Aerated wine (i) 14.0 Beverages, excluding dairy products (ii) 14.2 Alcoholic beverages, including alcohol-free and
low-alcoholic counterparts (iii) 14.2.3 Grape wine (iv) 14.2.3.2 Sparkling and semi-sparkling grape
14.2.3 Grape wine
INS Additive Maximum Level
Notes
242 Dimethyl dicarbonate
200 mg/kg 18
1105 Lysozyme 500 mg/kg
200-203 Sorbates 200 mg/kg 42
220-225, 227, 228, 539
Sulfites 350 mg/kg 44 & 103
-
365 Dry wine (i) 14.0 Beverages, excluding dairy products (ii) 14.2 Alcoholic beverages, including alcohol-free and
low-alcoholic counterparts (iii) 14.2.3 Grape wine (iv) 14.2.3.1 Still grape wine
14.2.3 Grape wine
INS Additive Maximum Level
Notes
290 Carbon dioxide GMP 60
242 Dimethyl dicarbonate
200 mg/kg 18
1105 Lysozyme 500 mg/kg
200-203 Sorbates 200 mg/kg 42
220-225, 539
Sulfites 350 mg/kg 44 & 103
-
299
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
366 Sweet wine Refer Regulation 365
-
367 Fruit wine (i) 14.0 Beverages, excluding dairy products (ii) 14.2 Alcoholic beverages, including alcohol-free and
low-alcoholic counterparts (iii) 14.2.2 Cider and perry (iv) 14.2.4 Wines (other than grape)
14.2.2 Cider and perry
INS Additive Max. Level
Notes
129 Allura red AC 200 mg/kg
210-213 Benzoates 1000 mg/kg
13 & 124
133 Brilliant blue FCF 200 mg/kg
150c Caramel III - ammonia caramel
1000 mg/kg
150d Caramel IV – sulphite ammonia caramel
1000 mg/kg
120 Carmines 200 mg/kg
160a(ii) Carotenes, beta-, vegetable
600 mg/kg
160a(i), a(iii),e,f
Carotenoids 200 mg/kg
472e Diacetyltartaric and fatty acid esters of glycerol
5000 mg/kg
242 Dimethyl dicarbonate 250 mg/kg
18
163(ii) Grape skin extract 300 mg/kg
181
214,218 Hydroxybenzoates, para-
200 mg/kg
27
132 Indigotine (indigo carmine)
200 mg/kg
1105 Lysozyme 500 mg/kg
338; 339 (i)-(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v);542
Phospates 880 mg/kg
33
900a Polydimethyl-siloxane
10 mg/kg
1201 Polyvinylpyrrolidone 2 mg/kg 36
101(i), (ii), (iii)
Riboflavins 300 mg/kg
200-203 Sorbates 500 mg/kg
42
-
300
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
220-225,539
Sulfites 200 mg/kg
44
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
14.2.4 Wines (other than grape)
INS Additive Maximum Level
Notes
129 Allura red AC 200 mg/kg
210-213 Benzoates 1000 mg/kg 13
133 Brilliant blue FCF 200 mg/kg
150c Caramel III- ammonia caramel
1000 mg/kg
150d Caramel IV- sulfite ammonia caramel
1000 mg/kg
120 Carmines 200 mg/kg
160a(ii) Carotenes, beta-, vegetable
600 mg/kg
160a(i), a(iii),e,f
Carotenoids 200 mg/kg
472e Diacetyltartaric and fatty acid esters of glycerol
5000 mg/kg
242 Dimethyl dicarbonate
250 mg/kg 18
163(ii) Grape skin extract 300 mg/kg 181
214,218 Hydroxybenzoates, para-
200 mg/kg 27
132 Indigotine (Indigo carmine)
200 mg/kg
101(i), (ii), (iii)
Riboflavins 300 mg/kg
200-203 Sorbates 500 mg/kg 42
220-225,539
Sulfites 200 mg/kg 44
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
368 Apple wine (i) 14.0 Beverages, excluding dairy products (ii) 14.2 Alcoholic beverages, including alcohol-free and
low-alcoholic counterparts (iii) 14.2.4 Wines (other than grape)
14.2.4 Wines (other than grape)
INS Additive Maximum Level
Notes
129 Allura red AC 200 mg/kg
210-213 Benzoates 1000 mgkg 13
133 Brilliant blue FCF 200 mg/kg
150c Caramel III- ammonia caramel
1000 mg/kg
150d Caramel IV- sulfite ammonia caramel
1000 mg/kg
120 Carmines 200 mg/kg
160a(ii) Carotenes, beta-, vegetable
600 mg/kg
160a(i), a(iii),e,f
Carotenoids 200 mg/kg
472e Diacetyltartaric 5000 mg/kg
-
301
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
and fatty acid esters of glycerol
242 Dimethyl dicarbonate
250 mg/kg 18
163(ii) Grape skin extract 300 mg/kg 181
214,218 Hydroxybenzoates, para-
200 mg/kg 27
132 indigotine (indigo carmine)
200 mg/kg
101(i), (ii), (iii)
Riboflavins 300 mg/kg
200-203 Sorbates 500 mg/kg 42
220-225, 227, 228, 539
Sulfites 200 mg/kg 44
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
369 Cider Refer Regulation 368
-
370 Pear wine Refer Regulation 368 -
371 Perry Refer Regulation 368 -
372 Vegetable wine
Refer Regulation 368 -
373 Honey wine or mead
(i) 14.0 Beverages, excluding dairy products (ii) 14.2 Alcoholic beverages, including alcohol-free and
low-alcoholic counterparts (iii) 14.2.5 Mead
14.2.5 Mead
INS Additive Max. Level Notes
210-213 Benzoates 1000 mg/kg 13
150c Caramel III- ammonia caramel
1000 mg/kg
150d Caramel IV- sulfite ammonia caramel
1000 mg/kg
242 Dimethyl dicarbonate
200 mg/kg 18
214,218 Hydroxybenzoates, para-
200 mg/kg 27
338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v);542
Phospates 440 mg/kg 33 & 88
200-203 Sorbates 200 mg/kg 42
220-225, 539
Sulfites 200 mg/kg 44
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
-
302
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
374 Beer, lager, ale or stout
(i) 14.0 Beverages, excluding dairy products (ii) 14.2 Alcoholic beverages, including alcohol-free and
low-alcoholic counterparts (iii) 14.2.1 Beer and malt beverages
14.2.1 Beer and malt beverages
INS Additive Max. Level Notes
150c Caramel III – ammonia caramel
50000 mg/kg
150d Caramel IV – sulfite ammonia caramel
50000 mg/kg
120 Carmines 100 mg/kg
160a(ii) Carotenes, beta-, vegetable
600 mg/kg
385,386 Ethylene diamine tetra acetates
25 mg/kg 21
900a Polydimethyl-siloxane
10 mg/kg
1201 Polyvinylpyrrolidone 10 mg/kg 36
220-225, 539
Sulfites 50 mg/kg 44
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
-
375 Rice wine Refer Regulation 368
-
376 Toddy (i) 14.0 Beverages, excluding dairy products (ii) 14.2 Alcoholic beverages, including alcohol-free and
low-alcoholic counterparts (iii) 14.2.7 Aromatized alcoholic beverages (e.g beer, wine
and spirituous cooler-type beverages,low alcoholic refreshers)
14.2.7 Aromatized alcoholic beverages (e.g beer, wine and spirituous cooler-type beverages, low alcoholic
refreshers)
INS Additive Max. Level Notes
950 Acesulfame potassium
350 mg/kg 188
129 Allura red AC 200 mg/kg
951 Aspartame 600 mg/kg 191
962 Aspartame-acesulfame salt
350 mg/kg 113
210-213 Benzoates 1000 mg/kg 13
133 Brilliant blue FCF 200 mg/kg
161g Canthaxanthin 5 mg/kg
150c Caramel III – ammonia caramel
50000 mg/kg
150d Caramel IV – sulphite ammonia caramel
50000 mg/kg
120 Carmines 200 mg/kg 178
160a(ii) Carotenes, beta-, vegetable
600 mg/kg
160a(i), a(iii),e,f
Carotenoids 200 mg/kg
952(i), (ii), (iv)
Cyclamates 250 mg/kg 17
-
303
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
472e Diacetyltartaric and fatty acid esters of glycerol
10000 mg/kg
385,386 Ethylene diamine tetra acetates
25 mg/kg 21
143 Fast green FCF 100 mg/kg
163(ii) Grape skin Extract 300 mg/kg 181
214,218 Hydroxy-benzoates, para-
1000 mg/kg 27 & 224
132 Indigotine (indigo carmine)
200 mg/kg
961 Neotame 33 mg/kg
900a Polydimethyl-siloxane
10 mg/kg
432-436 Polysorbates 120 mg/kg
124 Ponceau 4R (cochineal red A)
200 mg/kg
101(i),(ii), (iii)
Riboflavins 100 mg/kg
954(i)-(iv)
Saccharins 80 mg/kg
200-203 Sorbates 500 mg/kg 42 & 224
960 Steviol glycosides 200 mg/kg 26
955 Sucralose (Trichloro-galactosucrose)
700 mg/kg 161
474 Sucroglycerides 5000 mg/kg
220-225, 227,228,539
Sulfites 250 mg/kg 44
110 Sunset yellow FCF 200 mg/kg
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
377 Spirit (i) 14.0 Beverages, excluding dairy products (ii) 14.2 Alcoholic beverages, including alcohol-free and
low-alcoholic counterparts (iii) 14.2.6 Distilled spirituous beverages containing more
than 15% alcohol
14.2.6 Distilled spirituous beverages containing more than 15% alcohol
INS Additive Maximum Level
Notes
129 Allura red AC 300 mg/kg
133 Brilliant blue FCF 200 mg/kg
161g Canthaxanthin 5 mg/kg
150c Caramel III – ammonia caramel
50000 mg/kg
150d Caramel IV –sulfite ammonia caramel
50000 mg/kg
120 Carmines 200 mg/kg
160a(ii) Carotenes, beta-, vegetable
600 mg/kg
160a(i), a(iii),e,f
Carotenoids 200 mg/kg
-
304
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
472e Diacetyltartaric and fatty acid esters of glycerol
5000 mg/kg
385,386 Ethylene diamine tetra acetates
25 mg/kg 21
143 Fast green FCF 100 mg/kg
163(ii) Grape skin extract 300 mg/kg 181
132 Indigotine (indigo carmine)
300 mg/kg
338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v);542
Phosohates 440 mg/kg 33 & 88
432-436 Polysorbates 120 mg/kg
124 Ponceau 4R (cochineal red A)
200 mg/kg
474 Sucroglycerides 5000 mg/kg
220-225, 539
Sulfites 200 mg/kg 44
110 Sunset yellow FCF 200 mg/kg
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
378 Brandy Refer Regulation 377
-
379 Fruit brandy Refer Regulation 377 -
380 Rum Refer Regulation 377 -
381 Whisky Refer Regulation 377 -
382 Vodka Refer Regulation 377 -
383 Ginger powder
Refer Regulation 377 -
384 Samsu Refer Regulation 377 -
385 Particular labelling
requirement of spirit
- -
386 Liqueur Refer Regulation 377 -
387 Shandy Refer Regulation 376 -
388 Special purpose food
(i) 13.0 Foodstuffs intended for particular nutritional uses (ii) 13.3 Dietetic foods intended for special medical
purposes (excluding products of food category 13.1)
13.3 Dietetic foods intended for special medical purposes (excluding products of food category 13.1)
INS Additive Max. Level
Notes
950 Acesulfame potassium
500 mg/kg
188
129 Allura red AC 50 mg/kg
951 Aspartame 1000 191
-
305
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
mg/kg
962 Aspartame-acesulfame salt
500 mg/kg
113
210-213 Benzoates 1500 mg/kg
13
133 Brilliant blue FCF 50 mg/kg
150c Caramel III - ammonia caramel
20000 mg/kg
150d Caramel IV - sulfite ammonia caramel
20000 mg/kg
120 Carmines 50 mg/kg
160a(ii) Carotenes, beta-, vegetable
600 mg/kg
160a(i), a(iii), e,f
Carotenoids 50 mg/kg
952(i), (ii), (iv)
Cyclamates 400 mg/kg
17
472e Diacetyltartaric and fatty acid esters of glycerol
5000 mg/kg
163(ii) Grape skin extract 250 mg/kg
181
132 Indigotine (Indigo carmine)
50 mg/kg
961 Neotame 33 mg/kg
338; 339(i)-(iii); 340(i)-(iii); 341(i)-(iii); 342(i)-(ii), (v)-(vii), (ix); 451(i), (ii); 452(i)-(v); 542
Phosphates 2200 mg/kg
33
900a Polydimethyl-siloxane
50 mg/kg
432-436 Polysorbates 1000 mg/kg
124 Ponceau 4R (Cochineal red A)
50 mg/kg
477 Propylene glycol esters of fatty acids
5000 mg/kg
101(i), (ii), (iii)
Riboflavins 300 mg/kg
954(i) –(iv) Saccharins 200 mg/kg
200-203 Sorbates 1500
960 Steviol glycosides 350 mg/kg
42
955 Sucralose (Trichlorogalacto-sucrose)
400 mg/kg
26
474 Sucroglycerides 5000 mg/kg
110 Sunset Yellow FCF
50 mg/kg
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
306
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
389 Infant formula (i) 13.0 Foodstuffs intended for particular nutritional uses (ii) 13.1 Infant formulae, follow-on formulae, and formulae
for special medical purposes for infants (iii) 13.1.1 Infant formulae (iv) 13.1.3 Formulae for special medical purposes for infants
13.1 Infant formulae, follow-up formulae and formulae for special medical purposes for infants
INS Additive Max. Level
Notes
472c Citric and fatty acid esters of glycerol
9000 mg/kg
380 & 381
13.1.1 Infant formulae
INS Additive Max. Level
Notes
1414 Acetylated distarch phosphate
5000 mg/kg
72, 150,
284 & 292
304, 305 Ascorbyl esters 10 mg/kg 15, 72 & 187
526 Calcium hydroxide 2000 mg/kg
55 & 72
290 Carbon dioxide GMP 59
410 Carob bean gum 1000 mg/kg
72
407 Carrageenan 300 mg/kg
378 & 381
330 Citric acid GMP 72
1412 Distarch phosphate 5000 mg/kg
72, 150,
284 & 292
412 Guar gum 1000 mg/kg
14 & 72
1440 Hydroxypropyl starch 5000 mg/kg
72, 150,
284 & 292
270 Lactic acid, L-, D- and DL-
GMP 72 & 83
322(i) Lecithin 5000 mg/kg
72
471 Mono- and di-glycerides of fatty acids
4000 mg/kg
72
941 Nitrogen GMP 59
1413 Phosphated distarch phosphate
5000 mg/kg
72, 150,
284 & 292
501(i) Potassium carbonate 2000 mg/kg
55 & 72
332(i) Potassium dihydrogen citrate
GMP 55 & 72
501(ii) Potassium hydrogen carbonate
2000 mg/kg
55 & 72
525 Potassium hydroxide 2000 mg/kg
55 & 72
(i) CODEX STAN 72-1981: Standard for Infant Formula and Formulas for Special Medical Purpose Intended for Infants
CODEX STAN 72-1981: Standard for Infant formula and formulas for special
medical purpose intended for infants
Only the food additives listed in this Section or in the Codex Advisory List of Mineral Salts and Vitamin Compounds for Use in Foods for Infants and Children (CAC/GL 10-1979) may be present in the foods described in section 2.1 of this Standard, as a result of carry-over from a raw material or other ingredient (including food additive) used to produce the food, subject to the following conditions:
a) The amount of the food additive in the raw materials or other ingredients (including food additives) does not exceed the maximum level specified; and
b) The food into which the food additive is carried over
does not contain the food additive in greater quantity than would be introduced by the use of the raw materials or ingredients under good manufacturing practice, consistent with the provisions on carry-over in the Preamble of the GSFA.
The following food additives are acceptable for use in the preparation of infant formula, as described in Section 2.1 of this Standard (in 100 ml of product, ready for consumption prepared following manufacturer’s instructions, unless otherwise indicated):
INS Additive Maximum Level
Thickeners
412 Guar gum 0.1 g in liquid formulas containing hydrolysed protein
410 Carob bean gum (Locust bean gum)
0.1 g in all types of infant formula
1412 Distarch phosphate 0.5 g singly or in combination in soy-based infant formula only
1414 Acetylated distarch phosphate
1413 Phosphated distarch phosphate
2.5 g singly or in combination in hydrolyzed protein- and/or
1440 Hydroxypropyl starch Amino acid based infant formula only
407 Carrageenan 0.03 g in regular, milk- and soy- based liquid infant formula only *1 0.1 g in hydrolyzed protein- and/or amino acid based liquid infant *1
Emulsifiers
322 Lecithin 0.5 g in all types of infant formulae *2
471 Mono- and 0.4 g in all types of infant
307
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
500(i) Sodium carbonate 2000 mg/kg
55 & 72
331(i) Sodium dihydrogen citrate
GMP 55 & 72
500(ii) Sodium hydrogen carbonate
2000 mg/kg
55 & 72
524 Sodium hydroxide 2000 mg/kg
55 & 72
332(ii) Tripotassium citrate GMP 55 & 72
331(iii) Trisodium citrate GMP 55 & 72
13.1.3 Formulae for special medical purposes for infants
INS Additive Max. Level
Notes
1414 Acetylated distarch phosphate
5000 mg/kg
72, 150 & 292
304, 305 Ascorbyl esters 10 mg/kg 10, 15 & 72
526 Calcium hydroxide 2000 mg/kg
55 & 72
290 Carbon dioxide GMP 59
410 Carob bean gum 1000 mg/kg
72
407 Carrageenan 1000 mg/kg
379 & 381
330 Citric acid GMP 72
1412 Distarch phosphate 5000 mg/kg
72, 150 & 292
412 Guar gum 1000 mg/kg
14 & 72
1440 Hydroxypropyl starch 5000 mg/kg
72, 150 & 292
270 Lactic acid, L-, D- and DL-
GMP 72 & 83
322(i) Lecithin 5000 mg/kg
72
471 Mono- and di-glycerides of fatty acids
4000 mg/kg
72
941 Nitrogen GMP 59
1413 Phosphated distarch phosphate
5000 mg/kg
72, 150 & 292
501(i) Potassium carbonate 2000 mg/kg
55 & 72
332(i) Potassium dihydrogen citrate
GMP 55 & 72
501(ii) Potassium hydrogen carbonate
2000 mg/kg
55 & 72
525 Potassium hydroxide 2000 mg/kg
55 & 72
500(i) Sodium carbonate 2000 mg/kg
55 & 72
331(i) Sodium dihydrogen citrate
GMP 55 & 72
500(ii) Sodium hydrogen carbonate
2000 mg/kg
55 & 72
524 Sodium hydroxide 2000 55 &
diglycerides formulae *2
Acidity regulators
524 Sodium hydroxide 0.2 g singly or in combination and within the limits for sodium, potassium and calcium in section 3.1.3(e) in all types of infant formula
500ii Sodium hydrogen carbonate
500i Sodium carbonate
525 Potassium hydroxide
501ii Potassium hydrogen carbonate
501i Potassium carbonate
526 Calcium hydroxide
270 Lactic acid, L(+)- Limited by GMP in all types of infant formula
330 Citric acid Limited by GMP in all types of infant formula
331i Sodium dihydrogen citrate
Limited by GMP in all types of infant formula
331iii Trisodium citrate Limited by GMP in all types of infant formula
332 Potassium citrate Limited by GMP in all types of infant formula
Antioxidants
307b Mixed tocopherols concentrate
1 mg in all types of infant formula singly or in combination
304 Ascorbyl palmitate 1 mg in all types of infant formula singly or in combination
Packaging gases
290 Carbon dioxide GMP
941 Nitrogen
*1 Not endorsed by the 39th Session of the CCFA. JECFA evaluation is pending. National authorities may restrict its use until JECFA evaluation has been completed. *2 If more than one of the substances INS 322, 471 are added the maximum level for each of those substances is lowered with the relative part as present of the other substances.
308
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
mg/kg 72
1450 Starch sodium octenyl succinate
20000 mg/kg
376 & 381
332(ii) Tripotassium citrate GMP 55 & 72
331(iii) Trisodium citrate GMP 55 & 72
389A Follow up formula
(i) 13.0 Foodstuffs intended for particular nutritional uses (ii) 13.1 Infant formulae, follow-on formulae, and formulae
for special medical purposes for infants (iii) 13.1.2 Follow-up formulae
13.1 Infant formulae, follow-up formulae and formulae for special medical purposes for infants
INS Additive Max. Level
Notes
472c Citric and fatty acid esters of glycerol
9000 mg/kg
380 & 381
13.1.2 Follow-up formulae
INS Additive Max. Level
Notes
1422 Acetylated distarch adipate
5000 mg/kg
72, 150, 285 & 292
1414 Acetylated distarch phosphate
5000 mg/kg
72, 150, 285 & 292
300 Ascorbic acid, L- 50 mg/kg 72, 242 & 315
304, 305 Ascorbyl esters 50 mg/kg 15, 72, 187 & 315
302 Calcium ascorbate 500 mg/kg
70, 72 & 315
526 Calcium hydroxide GMP 72
410 Carob bean gum 1000 mg/kg
72
407 Carrageenan 300 mg/kg
72, 151, 328 & 329
330 Citric acid GMP 72
1412 Distarch phosphate
5000 mg/kg
72, 150, 285 & 292
412 Guar gum 1000 mg/kg
72
270 Lactic acid, L-, D- and DL-
GMP 72 & 83
322(i) Lecithin 5000 mg/kg
72
471 Mono- and di-glycerides of fatty acids
4000 mg/kg
72
440 Pectins 10000 mg/kg
72
(i) CODEX STAN 156-1987: Standard for Follow-up Formula
CODEX STAN 156-1987: Standard for Follow-up Formula
Additive Maximum Level
Thickeners
Guar gum 0.1 g
Locust bean gum 0.5 g singly or in combination in soy-based products only Distarch phosphate
Acetylated distarch phosphate
Phosphated distarch phosphate
Acetylated distarch adipate
2.5 g singly or in combination in hydrolyzed protein and/or amino acid-based products only
Carrageenan 0.03 g singly or in combination in milk and soy based products only 0.1 g singly or in combination in hydrolyzed protein and/or amino acid based liquid products only
Pectins 1 g
Emulsifiers
Lecithin 0.5 g
Mono- and diglycerides 0.4 g
pH-Adjusting agents
Sodium hydrogen carbonate
Limited by GMP within the limits for sodium in Section 3.2.6
Sodium carbonate
Sodium citrate
Potassium hydrogen carbonate
Potassium carbonate
Potassium citrate
Sodium hydroxide
Potassium hydroxide
Calcium hydroxide
L (+) Lactic acid
L (+) Lactic acid producing cultures
Citric acid
Antioxidants
Mixed tocopherols concentrate
3 mg singly or in combination
Alpha-Tocopherol
L-Ascorbyl palmitate 5 mg singly or in combination,
309
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
1413 Phosphated distarch phosphate
5000 mg/kg
72, 150, 285 & 292
501(i) Potassium carbonate
GMP 72
332(i) Potassium dihydrogen citrate
GMP 72
501(ii) Potassium hydrogen carbonate
GMP 72
525 Potassium hydroxide
GMP 72
301 Sodium ascorbate 50 mg/kg 70, 72, 315 & 316
500(i) Sodium carbonate GMP 72 & 316
331(i) Sodium dihydrogen citrate
GMP 72 & 316
500(ii) Sodium hydrogen carbonate
GMP 72 & 316
524 Sodium hydroxide GMP 72 & 316
332(ii) Tripotassium citrate
GMP 72
331(iii) Trisodium citrate GMP 72 & 316
expressed as ascorbic acid
L-Ascorbic acid and its Na, Ca salts
(see Section 3.2.6)
Flavours
Natural Fruit Extracts GMP
Vanilla extract GMP
Ethyl vanillin 5 mg
Vanillin 5 mg
Carry-over principle Section 4.1 of GSFA shall apply.
390 Canned food for infants
and children
(i) 13.0 Foodstuffs intended for particular nutritional uses (ii) 13.2 Complementary foods for infants and young
children
13.2 Complementary foods for infants and young children
INS Additive Max. Level
Notes
260 Acetic acid, glacial 5000 mg/kg
238
472a Acetic and fatty acid estersof glycerol
5000 mg/kg
239 & 268
1422 Acetylated distarch adipate
50000 mg/kg
269 & 270
1414 Acetylated distarch phosphate
50000 mg/kg
269 & 270
1451 Acetylated oxidized starch
50000 mg/kg
239 & 269
503(ii) Ammonium carbonate
GMP 239 & 248
503(i) Ammonium hydrogen carbonate
GMP 239 & 248
300 Ascorbic acid, L- 50 mg/kg 242
304, 305 Ascorbyl esters 0 mg/kg 1 & 15
263 Calcium acetate GMP 239
302 Calcium ascorbate 200 mg/kg
239 & 317
170(i) Calcium carbonate GMP
526 Calcium hydroxide GMP 239
327 Calcium lactate GMP 83 & 239
290 Carbon dioxide GMP 59
410 Carob bean gum 2000 mg/kg
271 & 272
(i) CODEX STAN 73-1981: Standard For Canned Baby Foods
(ii) CODEX STAN 74-1981: Standard For Processed Cereal-Based Foods For Infants and Young Children
CODEX STAN 73-1981: Standard for Canned Baby Foods
Additive Maximum Level
Thickeners
Locust bean gum * 0.2 g
Guar gum 0.2 g
Distarch phosphate
6 g, singly or in combination
Acetylated distarch phosphate
Phosphated distarch phosphate
Hydroxypropyl starch
Acetylated distarch adipate
Distarch glycerol
Acetylated distarch glycerol
Non-amidated pectin 1 g in canned fruit-based baby foods only
Emulsifiers
Lecithin 0.5 g
Mono- and diglycerides 0.15 g
pH Adjusting Agents
Sodium hydrogen carbonate Limited by GMP and within the limit for sodium in Section 3.1.3
Sodium carbonate
Potassium hydrogen carbonate
Limited by GMP
Calcium carbonate
Citric acid and sodium salt 0.5 g and within the limit
310
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
330 Citric acid 5000 mg/kg
238
472c Citric and fatty acid esters of glycerol
5000 mg/kg
239 & 268
1412 Distarch phosphate 50000 mg/kg
269 & 270
575 Glucono delta- lactone
GMP 239
412 Guar gum 2000 mg/kg
271 & 272
414 Gum arabic (Acacia gum)
10000 mg/kg
239 & 273
507 Hydrochloric acid GMP 239
1440 Hydropropyl starch 60000 mg/kg
237 & 276
270 Lactic acid, L-, D- and DL-
2000 mg/kg
83 & 238
472b Lactic and fatty acid esters of glycerol
5000 mg/kg
239 & 268
322(i) Lecithin 5000 mg/kg
271 & 274
296 Malic acid, DL- GMP 239
471 Mono- and di-glycerides of fatty acids
5000 mg/kg
268 & 275
1410 Monostarch phosphate
50000 mg/kg
239 & 269
941 Nitrogen GMP 59
1404 Oxidized starch 50000 mg/kg
239 & 269
440 Pectins 10000 mg/kg
273, 282 & 283
1413 Phosphated distarch phosphate
50000 mg/kg
269 & 270
338; 339(i)-(iii); 340(i)-(iii); 341(i)-(iii); 342(i)-(ii), (v)-(vii), (ix); 451(i), (ii); 452(i)-(v); 542
Phosphates 4400 mg/kg
33 & 230
501(i) Potassium carbonate GMP 72
332(i) Potassium dihydrogen citrate
GMP 72
501(ii) Potassium hydrogen carbonate
GMP 72
261(i) Potassium acetate GMP 239
332(i) Potassium dihydrogen citrate
GMP 239
501(ii) Potassium hydrogen carbonate
GMP
for sodium in Section 3.1.3
Lactic acid, L(+)- 0.2 g
Acetic acid 0.5 g
Antioxidants
Mixed tocopherols concentrate
300 mg/kg fat, singly or in combination
alpha-Tocopherol
L-Ascorbyl palmitate 200 mg/kg fat
L-Ascorbic acid and its sodium and potassium salts
0.5 g/kg, expressed as ascorbic acid and within the limit for sodium in Section 3.1.3
Flavours
Vanilla extract Limited by GMP
Ethyl vanillin 7 mg
Vanillin 7 mg
Carry-over principle Section 4.1 of GSFA shall apply.
* Temporarily endorsed.
CODEX STAN 74-1981: Standard for Processed Cereal-based Foods for Infants and
Young Children
Only the food additives listed in this Section or in the Codex Advisory List of Vitamin Compounds for Use in Foods for Infants and Children (CAC/GL 10-1979) may be present in the foods described in Section 2.1 of this Standard, as a result of carry-over from a raw material or other ingredient (including food additive) used to produce the food, subject to the following conditions: a) The amount of the food additive in the raw materials or other ingredients (including food additives) does not exceed the maximum level specified; and b) The food into which the food additive is carried over does not contain the food additive in greater quantity than would be introduced by the use of the raw materials or ingredients under good manufacturing practice, consistent with the provisions on carry-over in the Preamble of the GSFA.
The following additives are permitted in the preparation of processed cereal-based foods for infants and young children, as described in Section 2.1 of this Standard (in 100 g of product, ready for consumption prepared following manufacturer’s instructions unless otherwise indicated).
INS Additive Maximum Level
Emulsifiers
322 Lecithins 1500 mg
471 Mono- and diglycerides
500 mg, singly or in combination
472a Acetic and fatty acid esters of glycerol
472b Lactic and fatty acid esters of glycerol
472c Citric and fatty acid esters of glycerol
Acidity Regulators
311
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
525 Potassium hydroxide GMP 239
326 Potassium lactate GMP 83 & 239
551 Silicon dioxide, amorphous
2000 mg/kg
65 &318
262(i) Sodium acetate GMP 239, 319 & 320
301 Sodium ascorbate 500 mg/kg
317, 319 & 320
500(i) Sodium carbonate GMP 240, 243, 295,
319 & 320
331(i) Sodium dihydrogen citrate
5000 mmg/kg
238, 240,
319 & 320
500(ii) Sodium hydrogen carbonate
GMP 240, 319 & 320
524 Sodium hydroxide GMP 239, 319 & 320
325 Sodium lactate GMP 83, 239,
319 & 320
1420 Starch acetate 50000 mg/kg
239 & 269
1450 Starch sodium octenyl succinate
50000 mg/kg
239 & 269
333(iii) Tricalcium citrate GMP 239
332(ii) Tripotassium citrate GMP 72
331(iii) Trisodium citrate 5000 mg/kg
238, 240,
319 & 320
415 Xanthan gum 10000 mg/kg
239 & 273
500(ii) Sodium hydrogen carbonate
GMP
501(ii) Potassium hydrogen carbonate
GMP
170(i ) Calcium carbonate GMP
270 L(+) Lactic acid GMP
330 Citric acid GMP
260 Acetic acid
GMP
261 Potassium acetates
262(i) Sodium acetate
263 Calcium acetate
296 Malic acid (DL) – L(+)-form only
325 Sodium lactate (solution) – L(+)-form only
326 Potassium lactate (solution) – L(+)-form only
327 Calcium lactate – L(+)-form only
331(i) Monosodium citrate
331(ii) Trisodium citrate
332(i) Monopotassium citrate
332(ii) Tripotassium citrate
333 Calcium citrate
507 Hydrochloric acid
524 Sodium hydroxide
525 Potassium hydroxide
526 Calcium hydroxide
575 Glucono delta-lactone GMP
334 L(+)-Tartaric acid – L(+) form only
500 mg, singly or in combination
Tartrates as residue in biscuits and rusks
335(i) Monosodiumtartrate
335(ii) Disodium tartrate
336(i) Monopotassium tartrate –L(+)form only
336(ii) Dipotassium tartrate – L(+)form only
337 Potassium sodium L(+)tartrate L(+)form only
338 Orthophosphoric acid
Only for pH adjustment
440 mg, singly or in
combination as phosphorous
339(i) Monosodium orthophosphate
339(ii) Disodium orthophosphate
339(iii) Trisodium orthophosphate
340(i) Monopotassium orthophosphate
340(ii) Dipotassium orthophosphate
340(iii) Tripotassium orthophosphate
341(i) Monocalcium orthophosphate
312
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
341(ii) Dicalcium orthophosphate
341(iii) Tricalcium orthophosphate
Antioxidants
306 Mixed tocopherols concentrate
300 mg/kg fat or oil basis, singly or in
combination 307 Alpha-tocopherol
304 L-Ascorbyl palmitate 200 mg/kg fat
300 L-Ascorbic acid 50 mg, expressed as ascorbic acid 301 Sodium ascorbate
303 Potassium ascorbate
302 Calcium ascorbate 20 mg, expressed as ascorbic acid
Raising Agents
503(i) Ammonium carbonate
Limited by GMP 503(ii) Ammonium hydrogen
carbonate
500(i) Sodium carbonate
500(ii) Sodium hydrogen carbonate
Thickeners
410 Carob bean gum 1000 mg, singly or in combination
2000 mg in gluten-free cereal-based
foods
412 Guar gum
414 Gum arabic
415 Xanthan gum
440 Pectins (amidated and non-amidated)
1404 Oxidized starch
5000 mg, singly or in combination
1410 Monostarch phosphate
1412 Distarch phosphate
1413 Phosphated distarch phosphate
1414 Acetylated distarch phosphate
1422 Acetylated distarch adipate
1420 Starch acetate esterified with acetic anhydride
1450 Starch sodium octenyl succinate
1451 Acetylated oxidized starch
Anticaking Agents
551 Silicon dioxide, amorphous
200 mg for dry cereals only
Packaging Gases
290 Carbon dioxide GMP
941 Nitrogen GMP
313
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
391 Cereal based food for
infants and children
Refer Regulation 390 (i) CODEX STAN 74-1981: Standard for Processed Cereal-Based Foods for Infants and Young Children
CODEX STAN 74-1981: Standard for Processed Cereal-Based Foods for Infants
and Young Children
Only the food additives listed in this Section or in the Codex Advisory List of Vitamin Compounds for Use in Foods for Infants and Children (CAC/GL 10-1979) may be present in the foods described in Section 2.1 of this Standard, as a result of carry-over from a raw material or other ingredient (including food additive) used to produce the food, subject to the following conditions: a) The amount of the food additive in the raw materials or other ingredients (including food additives) does not exceed the maximum level specified; and b) The food into which the food additive is carried over does not contain the food additive in greater quantity than would be introduced by the use of the raw materials or ingredients under good manufacturing practice, consistent with the provisions on carry-over in the Preamble of the GSFA.
The following additives are permitted in the preparation of processed cereal-based foods for infants and young children, as described in Section 2.1 of this Standard (in 100 g of product, ready for consumption prepared following manufacturer’s instructions unless otherwise indicated).
INS Additive Maximum Level
Emulsifiers
322 Lecithins 1500 mg
471 Mono- and diglycerides
500 mg singly or in combination
472a Acetic and fatty acid esters of glycerol
472b Lactic and fatty acid esters of glycerol
472c Citric and fatty acid esters of glycerol
Acidity Regulators
500(ii) Sodium hydrogen carbonate
GMP
501(ii) Potassium hydrogen carbonate
GMP
170(i) Calcium carbonate GMP
270 L(+) Lactic acid GMP
330 Citric acid GMP
260 Acetic acid
261 Potassium acetates
262(i) Sodium acetate
263 Calcium acetate
296 Malic acid (DL) – L(+)-form only
314
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
325 Sodium lactate (solution) – L(+)-form only
GMP
326 Potassium lactate (solution) – L(+)-form only
327 Calcium lactate – L(+)-form only
331(i) Monosodium citrate
331(ii) Trisodium citrate
332(i) Monopotassium citrate
332(ii Tripotassium citrate
333 Calcium citrate
507 Hydrochloric acid
524 Sodium hydroxide
525 Potassium hydroxide
526 Calcium hydroxide
575 Glucono delta-lactone
GMP
334 L(+)-Tartaric acid – L(+)form only
500 mg Singly or in combination Tartrates as residue in biscuits and rusks
335 i Monosodiumtartrate
335 ii Disodium tartrate
336 i Monopotassium tartrate –L(+)form only
336 ii Dipotassium tartrate – L(+)form only
337 Potassium sodium L(+)tartrate L(+)form only
338 Orthophosphoric acid
Only for pH adjustment 440 mg Singly or in combination as phosphorous
339(i) Monosodium orthophosphate
339(ii) Disodium orthophosphate
339(iii) Trisodium orthophosphate
340(i) Monopotassium orthophosphate
340(ii) Dipotassium orthophosphate
340(iii) Tripotassium orthophosphate
341(i) Monocalcium orthophosphate
341(ii) Dicalcium orthophosphate
341(iii) Tricalcium orthophosphate
Antioxidants
306 Mixed tocopherols concentrate
300 mg/kg fat or oil basis, Singly or in combination 307 Alpha-tocopherol
304 L-Ascorbyl palmitate 200 mg/kg fat
315
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
300 L-Ascorbic acid 50 mg, expressed as ascorbic acid 301 Sodium ascorbate
303 Potassium ascorbate
302 Calcium ascorbate 20 mg, expressed as ascorbic acid
Raising Agents
503(i) Ammonium carbonate
Limited by GMP 503(ii) Ammonium hydrogen carbonate
500(i) Sodium carbonate
500(ii) Sodium hydrogen carbonate
Thickeners
410 Carob bean gum 1000 mg singly or in combination 2000 mg in gluten-free cereal-based foods
412 Guar gum
414 Gum arabic
415 Xanthan gum
440 Pectins (Amidated and Non-Amidated)
1404 Oxidized starch 5000 mg Singly or in combination
1410 Monostarch phosphate
1412 Distarch phosphate
1413 Phosphated distarch phosphate
1414 Acetylated distarch phosphate
1422 Acetylated distarch adipate
1420 Starch acetate esterified with acetic anhydride
1450 Starch sodium octenyl succinate
1451 Acetylated oxidized starch
Anticaking Agents
551 Silicon dioxide, amorphous
200 mg for dry cereals only
Packaging Gases
290 Carbon dioxide GMP
941 Nitrogen GMP
392 Low energy food
- -
393 Formula dietary food
(i) 13.0 Foodstuffs intended for particular nutritional uses (ii) 13.5 Dietetic foods(e.g supplementary foods for dietary
use) excluding products of food categories 13.1-13.4 and 13.6
13.5 Dietetic foods (e.g supplementary foods for dietary use) excluding products of food categories 13.1-
13.4 and 13.6
INS Additive Max. Level Notes
950 Acesulfame potassium
450 mg/kg 188
-
316
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
956 Alitame 300 mg/kg
129 Allura red AC 300 mg/kg
304,305 Ascorbyl esters 500 mg/kg 10
951 Aspartame 1000 mg/kg 191
962 Aspartame-acesulfame salt
450 mg/kg 113
210-213 Benzoates 2000 mg/kg 13
133 Brilliant blue FCF 300 mg/kg
150c Caramel III – ammonia caramel
20000 mg/kg
150d Caramel IV-sulfite ammonia caramel
20000 mg/kg
120 Carmines 300 mg/kg
160a(ii) Carotenes, beta-, Vegetable
600 mg/kg
160a(i), a(iii),e,f
Carotenoids 300 mg/kg
952(i), (ii), (iv)
Cyclamates 400 mg/kg 17
472e Diacetyltartaric and fatty acid esters of glycerol
5000 mg/kg
163(ii) Grape skin extract 250 mg/kg 181
132 Indigotine (indigo carmine)
300 mg/kg
961 Neotame 65 mg/kg
338; 339 (i) -(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii), (ix); 451(i),(ii); 452(i)-(v); 542
Phosphates 2200 mg/kg 33
900a Polydimethyl-siloxane
50 mg/kg
124 Ponceau 4R (Cochineal red A)
300 mg/kg
101(i),(ii), (iii)
Riboflavins 300 mg/kg
954(i)-(iv) Saccharins 200 mg/kg
200-203 Sorbates 1500 mg/kg 42
960 Steviol glycosides 660 mg/kg 26,198 & 294
955 Sucralose (Trichlorogalacto-sucrose)
400 mg/kg
110 Sunset yellow FCF 300 mg/kg
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
393A Special dietary foods
with low sodium content
(i) 12.0 Salts, spices, soups, sauces, salads and protein products
(ii) 12.1 Salt and salt substitutes (iii) 12.1.2 Salt substitutes (iv) 13.0 Foodstuffs intended for particular nutritional uses
(i) CODEX STAN 53-1981: Standard for Special Dietary Foods with Low-Sodium Content (including Salt Substitutes) - No Food Additive Provision.
317
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
including salt substitue
12.1.2 Salt Substitutes
INS Additive Max. Level
Notes
260 Acetic acid, glacial
GMP
472a Acetic and fatty acid esters of glycerol
GMP
1414 Acetylated distarch phosphate
GMP
406 Agar GMP
400 Alginic acid GMP
300 Ascorbic acid, L- GMP
629 Calcium 5’-guanylate
GMP
633 Calcium 5’-inosinate
GMP
634 Calcium 5’-ribonucleotides
GMP
170(i) Calcium carbonate
GMP
509 Calcium chloride GMP 58
623 Calcium di-L-glutamate
GMP
552 Calcium silicate GMP
407 Carrageenan GMP
330 Citric acid GMP
472c Citric and fatty acid esters of glycerol
GMP
472e Diacetyltartaric and fattyacid esters of glycerol
16000 mg/kg
628 Dipotassium 5’-guanylate
GMP
627 Disodium 5’-guanylate
GMP
631 Disodium 5’- inosinate
GMP
635 Disodium 5’- ribonucleotides
GMP
535, 536, 538
Ferrocyanides 20 mg/kg
297 Fumaric acid GMP
418 Gellan gum GMP
620 Glutamic acid, L(+)-
GMP
422 Glycerol GMP
626 Guanylic acid, 5’- GMP
412 Guar gum GMP
414 Gum Arabic (Acacia gum)
GMP
463 Hydroxypropyl cellulose
GMP
464 Hydroxypropyl methyl cellulose
GMP
318
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
1440 Hydropropyl starch
GMP
630 Inosinic acid, 5’- GMP
Karaya gum GMP
Konjac flour GMP
270 Lactic acid, L-, D- and DL-
GMP
472b Lactic and fatty acid esters of glycerol
GMP
322(i) Lecithin GMP
504(i) Magnesium carbonate
GMP
511 Magnesium chloride
GMP
625 Magnesium di-L-glutamate
GMP
528 Magnesium hydroxide
GMP
504(ii) Magnesium hydroxide carbonate
GMP
553(i) Magnesium silicate, synthetic
GMP
518 Magnesium sulfate
GMP
296 Malic acid, DL- GMP
421 Mannitol GMP
461 Methyl cellulose GMP
465 Methyl ethyl cellulose
GMP
460(i) Microcrystalline cellulose (cellulose gel)
GMP
471 Mono- and diglycerides of fatty acids
GMP
624 Monoammonium L-glutamate
GMP
622 Monopotassium L-glutamate
GMP
621 Monosodium L-glutamate
GMP
1404 Oxidized starch GMP
440 Pectins GMP
338; 339(i)-(iii); 340(i)-(iii); 341(i)-(iii); 342(i)-(ii), (v)-(vii), (ix); 451(i), (ii); 452(i)-(v); 542
Phosphates 4400 mg/kg
33
632 Potassium 5’-inosinate
GMP
508 Potassium chloride
GMP
332(i) Potassium dihydrogen citrate
GMP
319
(1) PPM 1985
(2) Codex GSFA
(3) Codex Commodity Standard
Reg. Title
460(ii) Powdered cellulose
GMP
470(i) Salts of myristic, palmitic and stearic acids with ammonia, calcium, potassium and sodium
GMP
470(ii) Salts of oleic acid with calcium, potassium and sodium
GMP
551 Silicon dioxide, amorphous
GMP
262(i) Sodium acetate GMP
301 Sodium ascorbate GMP 314
500(i) Sodium carbonate GMP
466 Sodium carboxymethyl cellulose (cellulose gum)
GMP
331(i) Sodium dihydrogen citrate
GMP
365 Sodium fumarates GMP
576 Sodium gluconate GMP
553(iii) Talc GMP
413 Tragacanth gum GMP
332(ii) Tripotassium citrate
GMP
331(iii) Trisodium citrate GMP
415 Xanthan gum GMP
394 Standard for wholesome ice or steam
- -
394A Standard for wholesome
ice
- -
395 Food not eslsewhere
standardized
(i) List of additives in Table 3 of GSFA (Rujuk Lampiran 3) -
320
Notes to the 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 STAN 296-2009). Note 6 As aluminium. Note 7 For coffee substitutes only. Note 8 As bixin. 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. 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. 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.
321
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 60 If used as a carbonating agent, the CO2 in the finished wine shall not exceed 39.2 mg/kg. 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 8 800 mg/kg as phosphorus, and in liquid whole eggs at 14 700 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. Note 76 Use in potatoes only. Note 77 For special nutritional uses only. Note 78 50 000 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 93 Except natural wine produced from Vitis vinifera grapes. 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. 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 103 Except for use in special white wines at 400 mg/kg. Note 104 Maximum 5 000 mg/kg residue in bread and yeast-leavened bakery products. Note 105 Except for use in dried gourd strips (Kampyo) at 5 000 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) = 3 000 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.
322
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. Note 116 For use in doughs only. Note 117 Except for use in loganiza (fresh, uncured sausage) at 1 000 mg/kg. Note 118 Except for use in tocino (fresh, cured sausage) at 1 000 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 2 500 mg/kg. Note 121 Excluding fermented fish products at 1 000 mg/kg. Note 122 Subject to national legislation of the importing country. Note 123 1 000 mg/kg for beverages with pH greater than 3.5. Note 124 Only for products containing less than 7% ethanol. 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. 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 10000 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. 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 157 For use in microsweets and breath freshening mints at 2 000 mg/kg. Note 158 For use in microsweets and breath freshening mints at 1 000 mg/kg.
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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 163 For use in microsweets and breath freshening mints at 3 000 mg/kg. 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. Note 174 Singly or in combination: sodium aluminosilicate (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. 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). Note 195 Singly or in combination: butylated hydroxyanisole (BHA, INS 320), butylated hydroxytoluene (BHT, INS 321)
and tertiary butylhydroquinone (TBHQ, INS 319). Note 196 Singly or in combination: butylated hydroxyanisole (BHA, INS 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 200 Except for use in Japanese style 'lachs ham' of pork loin (cured and non-heat-treated) at 120 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).
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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. Note 209 Excluding products conforming to the Standard for Blend of Skimmed Milk and Vegetable 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 219 Except for use at 5,000 mg/kg in non-alcoholic aniseed-based, coconut-based, and almond-based drinks. Note 220 For use in flavoured products heat treated after fermentation only. Note 221 For use in potato dough and pre-fried potato slices only. Note 222 For use in collagen-based casings with a water activity greater than 0.6 only. Note 223 Except for use at 3,000 mg/kg in products containing added fruits, vegetables, or meats. Note 224 Excluding aromatized beer. Note 225 Except for use in self-raising flour at 12,000 mg/kg. Note 226 Except for use as a meat tenderizer at 35,000 mg/kg. Note 227 For use in sterilized and UHT treated milks only. Note 228 Except for use at 1320 mg/kg to stabilize higher protein liquid whey used for further processing into whey
protein concentrates. Note 229 For use as a flour treatment agent, raising agent or leavening agent. Note 230 For use as an acidity regulator only. Note 231 Only for use in flavoured fermented milks and flavoured fermented milks heat treated after fermentation. Note 232 Only for use in vegetable fats conforming to the Standard for Edible Fats and Oils Not Covered by Individual
Standards (CODEX STAN 19-1981), singly or in combination. Note 233 As nisin. Note 234 For use as stabilizer or thickener only. Note 235 Use restricted to reconstitution and recombination only. Note 236 Excluding products conforming to the Standard for Cream and Prepared Creams (reconstituted cream,
recombined cream, prepackaged liquid cream) (CODEX STAN 288-1976). Note 237 Excluding products conforming to the Standard for Processed Cereal-Based Foods for Infants and Young
Children (CODEX STAN 74-1981). Note 238 GMP in foods corresponding to the Standard for Processed Cereal-Based Foods for Infants and Young
Children (CODEX STAN 74-1981). Note 239 Excluding products conforming to the Standard for Canned Baby Foods (CODEX STAN 73-1981). Note 240 Within the limit for sodium listed in the Standard for Canned Baby Foods (CODEX STAN 73-1981). Note 241 For use as acidity regulator and raising agent. Note 242 For use as an antioxidant. Note 243 For use as a raising agent in products conforming to the Standard for Processed Cereal-based Foods for
Infants and Young Children (CODEX STAN 74-1981) and as an acidity regulator in products conforming to the Standard for Canned Baby Foods (CODEX STAN 73-1981).
Note 244 For use in biscuit dough. Note 245 For use in pickled vegetables, except for use in perilla in brine at 780 mg/kg. Note 246 Singly or in combination: aluminium ammonium sulphate (INS 523) and sodium aluminium phosphates
[acidic and basic; INS 541(i),(ii)]. Note 247 For use in kuzukiri and harusame only. Note 248 For use as a raising agent. Note 249 For use as a raising agent in mixes for steamed breads and buns. Note 250 For use in boiled mollusks and tsukudani only. Note 251 For use in processed American cheese only. Note 252 For use in self-rising flour and self-rising corn meal only. Note 253 For use in dry mix hot chocolate only.
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Note 254 For use in salt applied to dry salted cheeses during manufacturing only. Note 255 For use at 1700 mg/kg in seasonings applied to foods in food category 15.1. Note 256 For use in noodles, gluten-free pasta and pasta intended for hypoproteic diets only. Note 257 For use in shrimps and prawns only. Note 258 Except for use in maple syrup. Note 259 Singly or in combination: sodium aluminosilicate (INS 554) and calcium aluminium silicate (INS 556). Note 260 For use in powdered beverage whiteners only. Note 261 For use in heat-treated buttermilk only. Note 262 For use in edible fungi and fungus products. Note 263 20,000 mg/kg in pickled fungi. Note 264 Citric acid (INS 330) and Lactic acid (INS 270) 5000 mg/kg singly or in combination in sterilized fungi. Note 265 For use in quick frozen French fried potatoes as a sequestrant. Note 266 Not for use in salted Atlantic herring and sprat. Note 267 Excluding products conforming to the Standard for Salted Fish and Dried Salted Fish of the Gadidae Family
of Fishes (CODEX STAN 167-1989), the Standard for Dried Shark Fins (CODEX STAN 189- 1993), the Standard for Crackers from Marine and Freshwater Fish, Crustaceans and Molluscan Shellfish (CODEX STAN 222-2001), and the Standard for Boiled Dried Salted Anchovies (CODEX STAN 236-2003).
Note 301 Interim maximum level. Note 302 For use of sodium dihydrogen phosphate (INS 339(i)), disodium hydrogen phosphate (INS 339(ii), trisodium
phosphate (INS 339(iii)), potassium dihydrogen phosphate (INS 340(i)), dipotassium hydrogen phosphate (INS 340(ii)), tripotassium phosphate (INS 340(iii)), calcium dihydrogen phosphate (341(i)), calcium hydrogen phosphate (INS 341(ii)), tricalcium phosphate (INS 341(iii)), disodium diphosphate (INS 450(i)), trisodium diphosphate (INS 450(ii)), tetrasodium diphosphate (INS 450(iii)), tetrapotassium diphosphate (INS 450(v)), calcium dihydrogen diphosphate (INS 450(vii)), pentasodium triphosphate (INS 451(i)), pentapotassium triphosphate (INS 451(ii)), sodium polyphosphate (INS 452(i)), potassium polyphosphate (INS 452(ii)), sodium calcium polyphosphate (INS 452(iii)), calcium polyphosphate (INS 452(iv)), ammonium polyphosphate (INS 452(v)), and bone phosphate (INS 542) as humectants in products conforming to the Standard for Luncheon Meat (CODEX STAN 89-1981) and Cooked Cured Chopped Meat (CODEX STAN 98-1981) at 1320 mg/kg as phosphorous. The total amount of phosphates (naturally present and added) shall not exceed 3520 mg/kg as phosphorous.
Note 304 Excluding live bivalve molluscs. Note 305 Excluding products conforming to the Standard for Live Abalone and for Raw Fresh Chilled or Frozen
Abalone for Direct Consumption or for Further Processing (CODEX STAN 312-2013). Note 306 Excluding products conforming to the Standard for Dried Shark Fins (CODEX STAN 189-1993), the Standard
for Crackers from Marine and Freshwater Fish, Crustaceans and Molluscan Shellfish (CODEX STAN 222-2001), the Standard for Boiled Dried Salted Anchovies (CODEX STAN 236- 2003), the Standard for Live Abalone and for Raw Fresh Chilled or Frozen Abalone for Direct Consumption or for Further Processing (CODEX STAN 312-2013), and the Standard for Fresh and Quick Frozen Raw Scallop Products (CODEX STAN 315-2014).
Note 307 Excluding raw squid. Note 308 For use in raw mollusks only. Note 309 For use in breaded or battered foods applied to non-standardized foods only. Note 310 For use in fish with red skin only. Note 311 For use in terrine only. Note 312 For use in tsukudani and surimi products only. Note 313 For use in products conforming to the Standard for Crackers from Marine and Freshwater Fish, Crustaceans
and Molluscan Shellfish (CODEX STAN 222-2001). Note 314 For use in yeast extracts. Note 315 Singly or in combination: ascorbic acid (INS 300), sodium ascorbate (INS 301), calcium ascorbate (INS 302),
and ascorbyl palmitate (INS 304). Note 316 Within the limit for sodium specified in the Codex Standard for Follow-up Formulae (CODEX STAN 156-
1987): singly or in combination with other sodium containing additives. Note 317 As ascorbic acid. Note 318 In dry cereal only. Note 319 Within the limit for sodium listed in the Codex Standard for Canned Baby Food (CODEX STAN 73-1981) for
foods corresponding to that standard: singly or in combination with other sodium containing additives.
Note 320 Within the limit for sodium listed in the Codex Standard for Processed Cereal-based Foods for Infants and Young Children (CODEX STAN 74-1981) for foods corresponding to that standard: singly or in combination
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with other sodium containing additives. Note 321 For use in powdered mixes only Note 322 For use in products conforming to the Standard for Edible Fats and Oils not Covered by Individual Standards
(CODEX STAN 19-1981) and the Standard for Named Animal Fats (CODEX STAN 211-1999). Note 323 For use as firming agent. Note 324 For use in aloe vera only. Note 325 For general use in surimi products. Note 326 For use in fresh meat, poultry and game products only. Note 327 For use in fish products cooked in soy sauce. Note 328 Singly or in combination with other thickeners. Note 329 Use level in milk and soy based products only. Note 330 Except for use in canned products. Note 331 For general use in non-standardized foods only. Note 332 For general use as a glazing agent. Note 333 Excluding products conforming to the Standard for Smoked Fish, Smoked-Flavoured Fish and Smoke-Dried
Fish (CODEX STAN 311-2013). Note 334 For salted fish with a salt content of greater than or equal to 18 percent during processing. Note 335 For use in products containing vegetable protein only. Note 336 For use in Chinese plum juices only. Note 337 For use in products conforming to the Codex Standard for Bouillons and Consommés (CODEX STAN 117-
1981) at 50 mg/kg. Note 338 For use in products conforming to the Codex Standard for Bouillons and Consommés (CODEX STAN 117-
1981) singly or in combination: sorbic acid (INS 200), potassium sorbate (INS 202), calcium sorbate (INS 203), benzoic acid (INS 210), sodium benzoate (INS 211), potassium benzoate (INS 212), and calcium benzoate (INS 213) at 500 mg/kg as sorbic acid (INS 200-203) or as benzoic acid (INS 210-213).
Note 339 Excluding use for canned bouillons and consommés. Note 340 Except for products not conforming to the Codex Standard for Bouillons and Consommés (CODEX STAN
117-1981) at 100 mg/kg. Note 341 For use in products conforming to the Codex Standard for Bouillons and Consommés (CODEX STAN 117-
1981) singly or in combination: carotenes, beta-, vegetable [INS 160a(ii)], carotenal, beta-apo-8’- (INS 160e) and carotenoic acid, ethyl ester, beta-apo-8'- (INS 160f) at 50 mg/kg.
Note 342 For use of chlorophylls, copper complexes [INS 141(i)] only in products conforming to the Codex Standard for Bouillons and Consommés (CODEX STAN 117-1981).
Note 343 (STAN 117-1981): sodium dihydrogen phosphate [INS 339(i)], disodium hydrogen phosphate [INS 339(ii)], trisodium phosphate [INS 339(iii)], potassium dihydrogen phosphate [INS 340(i)], dipotassium hydrogen phosphate [INS 340(ii)], tripotassium phosphate [INS 340(iii)], disodium diphosphate [INS 450(i)], trisodium diphosphate [INS 450(ii)], tetrasodium diphosphate [INS 450(iii)], tetrapotassium diphosphate (INS 450(v)), pentasodium triphosphate [INS 451(i)], pentapotassium triphosphate [INS 451(ii)], sodium polyphosphate [INS 452(i)], and potassium polyphosphate [INS 452(ii)] as acidity regulators at 440 mg/kg as phosphorus; calcium dihydrogen phosphate [INS 341(i)], calcium hydrogen phosphate [INS 341(ii)], and tricalcium phosphate [INS 341(iii)] as anticaking agents at 800 mg/kg as phosphorus on the dry matter basis in dehydrated products only; and dicalcium diphosphate [INS 450(vi)] and calcium polyphosphate [INS 452(iv)] as emulsifiers, stabilizers, and thickeners at 1320 mg/kg as phosphorus.
Note 344 For use of riboflavin, synthetic [INS 101(i)] only in products conforming to the Codex Standard for Bouillons and Consommés (CODEX STAN 117-1981).
Note 345 For use in products conforming to the Codex Standard for Bouillons and Consommés (CODEX STAN 117-1981): sucrose esters of fatty acids (INS 473), sucroglycerides (INS 474) singly or in combination at 2000 mg/kg.
Note 346 For use in products conforming to the Codex Standard for Bouillons and Consommés (CODEX STAN 117-1981), singly or in combination: d-alpha-tocopherol (INS 307a), tocopherol concentrate, mixed (INS 307b), and dl-alpha-tocopherol (INS 307c) at 50 mg/kg.
Note 347 Excluding plain products Note 348 Singly or in combination: sorbitan esters of fatty acids (INS 473), sucrose oligoesters, typeI and type II (INS
473a) and sucroglycerides (INS 474). Note 349 For use at 7,000 mg/kg in bakery cream fillings only. Note 350 For use at 10,000 mg/kg in cream powder analogues only Note 351 Only for use in products conforming to the Standard for Cream Cheese (CODEX STAN 275-1973). Note 352 Except for use at 6,000 mg/kg in products with > 20% fat content. Note 353 On dry basis.
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Note 354 For use at 2,000 mg/kg in flavoured products conforming to the Standard for Fermented Milks (CODEX STAN 243-2003) only.
Note 355 For use at 10,000 mg/kg in flavoured products conforming to the Standard for Fermented Milks (CODEX STAN 243-2003) only.
Note 356 Excluding virgin or cold pressed oils. Note 357 Except for use in refined olive oil, olive oil, refined olive-pomace oil and olive-pomace oil at 200 mg/kg to
restore natural tocopherol lost in production. Note 358 Except for use in fish oils at 6,000 mg/kg, singly or in combination. Note 359 Excluding dairy fat spreads with ≥ 70% milk fat content. Note 360 In dairy fat spreads limited to products with < 70% fat content or baking purposes only. Note 361 For use at 5,000 mg/kg as tartaric acid in products conforming to the Standard for Dairy Fat Spreads
(CODEX STAN 253-2006). Note 362 Excluding plain products conforming to the Standard for Fermented Milks (CODEX STAN 243-2003). Note 363 For use at 50,000 mg/kg for emulsified oils used in the production of noodles or bakery products. Note 364 Singly or in combination. Note 365 On a casings basis. Note 366 10,000 mg/kg in imitation chocolate with >5% water content. Note 367 For use at 10,000 mg/kg in candy containing not less than 10% oil. Note 368 For use at 10,000 mg/kg in whipped decorations. Note 369 For use in granola-type breakfast cereals only. Note 370 For use in noodles, skin or crusts for spring rolls, wontons, and shou mai only. Note 371 For use at 10,000 mg/kg in boiled noodles only. Note 372 For use in rolls only. Note 373 For use in sausage only. Note 374 For use in cooked frozen meat products only Note 375 Excluding products conforming to the Standard for Chocolate and Chocolate Products (CODEX STAN 87-
1981) except for white chocolate, where ascorbyl palmitate (INS 304) may be used only as an antioxidant at 200 mg/kg calculated on a fat content basis.
Note 376 For use in hydrolyzed protein and/or amino acid based infant formula only. Note 377 For products conforming to the Standard for Luncheon Meat (CODEX STAN 89-1981), Standard for Cooked
Cured Chopped Meat (CODEX STAN 98-1981), and Standard for Corned Beef (CODEX STAN 88-1981) use is limited to ready-to-eat products which require refrigeration.
Note 378 For use in liquid infant formula only. Note379 For use in hydrolyzed protein and/or amino acid based liquid infant formula only. Note 380 Except for use in powdered infant formula at 7,500 mg/kg. Note 381 As consumed. Note XS38 Excluding products conforming to the General Standard for Edible Fungi and Fungus Products (CODEX
STAN 38-1981). Note XS86 Excluding products conforming to the Standard for Cocoa Butter (CODEX STAN 86-1981). Note XS87 Excluding products conforming to the Standard for Chocolate and Chocolate Products (CODEX STAN 87-
1981). Note XS88 Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981). Note XS89 Excluding products conforming to Standard for Luncheon Meat (CODEX STAN 89-1981). Note XS96 Excluding products conforming to the Standard for Cooked Cured Ham (CODEX STAN 96-1981). Note XS97 Excluding products conforming to the Standard for Cooked Cured Pork Shoulder (CODEX STAN 97-1981). Note XS98 Excluding products conforming to the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981). Note XS105 Excluding products conforming to the Standard for Cocoa Powders (Cocoas) and Dry Mixtures of Cocoa and
Sugars (CODEX STAN 105-1981). Note XS115 Excluding products conforming to the Standard for Pickled Cucumbers (Cucumber Pickles) (CODEX STAN
115-1981). Note XS117 Excluding products conforming to the Codex Standard for Bouillons and Consommés (CODEX STAN 117-
1981). Note XS141 Excluding products conforming to the Standard for Cocoa (Cacao) Mass (Cocoa/chocolate liquor) and Cocoa
Cake (CODEX STAN 141-1983). Note XS208 Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999). Note XS240 Excluding products conforming to the Standard for Aqueous Coconut Products (CODEX STAN 240-2003). Note XS243 Excluding products conforming to the Standard for Fermented Milks (CODEX STAN 243-2003) Note XS250 Excluding products conforming to the Standard for a Blend of Evaporated Skimmed Milk and Vegetable Fat
(CODEX STAN 250-2006).
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Note XS251 Excluding products conforming to the Standard for a Blend of Skimmed Milk and Vegetable Fat in Powdered
Form (CODEX STAN 251-2006). Note XS252 Excluding products conforming to the Standard for a Blend of Sweetened Condensed Skimmed Milk and
Vegetable Fat (CODEX STAN 252-2006). Note XS253 Excluding products conforming to the Standard for Dairy Fat Spreads (CODEX STAN 253-2006). Note XS262 Excluding products conforming to the Standard for Mozzerella (CODEX STAN 262-2007). Note XS309 Excluding products conforming to the Codex Regional Standard for Halawa Tehenia (CODEX STAN 309R-
211). Note XS311 Excluding products conforming to the Standard for Smoked Fish, Smoked-flavoured Fish and Smoke-dried
Fish (CODEX STAN 311-2013). Note XS314 Excluding products conforming to the Standard for Date Paste (CODEX STAN 314R-2013).
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Deskripsi bagi Setiap Kategori Makanan di bawah Codex GSFA
Food Category
Description
1.0 Dairy products and analogues, excluding products of food category 02.0: Includes all types of dairy products that are derived from the milk of any milking animal (e.g. cow, sheep, goat, buffalo). In this category, with the exception of food category 1.1.4, a “plain” product is one that is not flavoured, nor contains fruit, vegetables or other non-dairy ingredients, nor is mixed with other non-dairy ingredients, unless permitted by relevant standards. Analogues are products in which milk fat has been partially or wholly replaced by vegetable fats or oils.
1.1 Fluid milk and milk products: Includes all plain and flavoured fluid milks based on skim, part-skim, low-fat and whole milk, excluding plain fermented products and plain renneted milk products of food category 1.2. Fluid milks are 'milk products' as defined in CODEX STAN 206-1999 that are obtained by the processing of milk, and may contain food additives and other ingredients functionally necessary for processing. Raw milk (“milk” as defined in CODEX STAN 206- 1999) shall not contain any food additives.
1.1.1 Fluid milk (plain): Plain fluid milk obtained from milking animals (e.g., cows, sheep, goats, and buffalo) that has been processed. Includes pasteurized, ultra-high temperature (UHT) treated, sterilized13, homogenized, or fat adjusted milk. Includes, but is not limited to, skim, part-skim, low-fat and whole milk.
1.1.2 Other fluid milk (plain): Includes all plain fluid milk, excluding products of food categories 01.1.1 Fluid milk (plain), 01.1.3 Fluid buttermilk (plain), and 01.2 Fermented and renneted milk products (plain). Includes, but is not limited to, plain recombined fluid milks, plain reconstituted fluid milks, plain composite milks, non-flavoured vitamin and mineral fortified fluid milks, protein adjusted milks, lactose reduced milk, and plain milk-based beverages. In this food category, plain products contain no added flavouring or other ingredients that intentionally impart flavour, but may contain other non-dairy ingredients.
1.1.3 Fluid buttermilk (plain): Fluid buttermilk is the nearly milkfat-free fluid remaining from the butter-making process (i.e. churning fermented or non-fermented milk and cream). Fluid buttermilk is also produced by fermentation of fluid skim milk, either by spontaneous souring by the action of lactic acid-forming or aroma-forming bacteria, or by inoculation of heated milk with pure bacterial cultures (cultured buttermilk). Fluid buttermilk may be pasteurized or sterilized.
1.1.4 Flavoured fluid milk drinks: Includes all mixes and ready-to-drink fermented or not fermented milk-based drinks with flavourings and/or food ingredients that intentionally impart flavour, excluding mixes for cocoa (cocoa-sugar mixtures, category 05.1.1). Examples include but are not limited to, chocolate milk, chocolate malt drinks, strawberry-flavoured yoghurt drink, lactic acid bacteria drinks, whey-based drinks, and lassi (liquid obtained by whipping curd from the lactic acid fermentation of milk, and mixing with sugar or intense
LAMPIRAN 2
330
Food Category
Description
sweetener).
1.2 Fermented and renneted milk products (plain): Includes all plain fermented or renneted products based on skim, part-skim, low-fat and whole milk, excluding food category 01.1.4. Flavoured products are included in 01.1.4 (beverages) and 01.7 (desserts).
1.2.1 Fermented milks (plain): Includes all plain products, including fluid fermented milk, acidified milk and cultured milk. Plain yoghurt, which does not contain flavours or colours, may be found in one of the sub-categories of 1.2.1 depending on whether it is heat-treated after fermentation or not.
1.2.1.1 Fermented milks (plain), not heat-treated after fermentation: Includes fluid and non-fluid plain products, such as yoghurt and plain drinks based on fermented milk.
1.2.1.2 Fermented milks (plain), heat-treated after fermentation: Products similar to that in 01.2.1.1, except that they have been heat-treated (e.g. sterilized or pasteurized) after fermentation.
1.2.2 Renneted milk (plain): Plain, coagulated milk produced by the action of milk coagulating enzymes. Includes curdled milk. Flavoured renneted milk products are found in category 1.7.
1.3 Condensed milk and analogues (plain): Includes plain and sweetened types of condensed milk, evaporated milk, and their analogues (including beverage whiteners). Includes products based on skim, part-skim, low-fat and whole milk, blends of evaporated skimmed milk and vegetable fat, and blends of sweetened condensed skimmed milk and vegetable fat.
1.3.1 Condensed milk (plain): Condensed milk is obtained by partial removal of water from milk to which sugar may have been added. For evaporated milk, the water removal may be accomplished by heating. Includes partially dehydrated milk, evaporated milk, sweetened condensed milk, and khoa (cow or buffalo milk concentrated by boiling).
1.3.2 Beverage whiteners: Milk or cream substitute consisting of a vegetable fat-water emulsion in water with milk protein and lactose or vegetable proteins for use in beverages such as coffee and tea. Also includes the same type of products in powdered form. Includes condensed milk analogues, blends of evaporated skimmed milk and vegetable fat and blends of sweetened condensed skimmed milk and vegetable fat.
1.4 Cream (plain) and the like: Cream is a fluid dairy product, relatively high in fat content in comparison to milk. Includes all plain fluid,
331
Food Category
Description
semi-fluid and semi-solid cream and cream analogue products. Flavoured cream products are found in 1.1.2 (beverages) and 1.7 (desserts).
1.4.1 Pasteurized cream (plain): Cream subjected to pasteurization by appropriate heat treatment or made from pasteurized milk. Includes milk cream and “half-and-half.”
1.4.2 Sterilized and UHT creams, whipping and whipped creams, and reduced fat creams (plain): Includes every cream, regardless of fat content, which has undergone a higher heat-treatment than pasteurization. Also includes pasteurized creams with a reduced fat content, as well as every cream intended for whipping or being whipped. Sterilized cream is subjected to appropriate heat-treatment in the container in which it is presented to the consumer. Ultra-heat treated (UHT) or ultrapasteurized cream is subjected to the appropriate heat treatment (UHT or ultrapasteurization) in a continuous flow process and aseptically packaged. Cream may also be packaged under pressure (whipped cream). Includes whipping cream, heavy cream, whipped pasteurized cream, and whipped cream-type dairy toppings and fillings. Creams or toppings with partial or total replacement of milkfat by other fats are included in sub-category 1.4.4 (cream analogues).
1.4.3 Clotted cream (plain): Thickened, viscous cream formed from the action of milk coagulating enzymes. Includes sour cream (cream subjected to lactic acid fermentation achieved as described for buttermilk (1.1.1.2)
1.4.4 Cream analogues: Cream substitute consisting of a vegetable fat-water emulsion in liquid or powdered form for use other than as a beverage whitener (1.3.2). Includes instant whipped cream toppings and sour cream substitutes.
1.5 Milk powder and cream powder and powder analogues (plain): Includes plain milk powders, cream powders, or combination of the two, and their analogues. Includes products based on skim, part-skim, low-fat and whole milk.
1.5.1 Milk powder and cream powder (plain): Milk products obtained by partial removal of water from milk or cream and produced in a powdered form. Includes casein and caseinates.
1.5.2 Milk and cream powder analogues: Products based on a fat-water emulsion and dried for use other than as a beverage whitener (1.3.2). Examples include imitation dry cream mix and blends of skimmed milk and vegetable fat in powdered form.
1.6 Cheese and analogues: Cheese and cheese analogues are products that have water and fat included within a coagulated milk-protein structure. Products such as cheese sauce (12.6.2), cheese-flavoured snacks (15.1), and
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composite prepared foods containing cheese as an ingredient (e.g. macaroni and cheese; 16.0) are categorized elsewhere.
1.6.1 Unripened cheese: Unripened cheese, including fresh cheese, is ready for consumption soon after manufacture. Examples include cottage cheese (a soft, unripened, coagulated curd cheese), creamed cottage cheese (cottage cheese covered with a creaming mixture), cream cheese (rahmfrischkase, an uncured, soft spreadable cheese) mozzarella and scamorza cheeses and paneer (milk protein coagulated by the addition of citric acid from lemon or lime juice or of lactic acid from whey, that is strained into a solid mass, and is used in vegetarian versions of, e.g. hamburgers). Includes the whole unripened cheese and unripened cheese rind (for those unripened cheeses with a “skin” such as mozzarella). Most products are plain, however, some, such as cottage cheese and cream cheese, may be flavoured or contain ingredients such as fruit, vegetables or meat. Excludes ripened cream cheese, where cream is a qualifier for a high fat content.
1.6.2 Ripened cheese: Ripened cheese is not ready for consumption soon after manufacture, but is held under such time and temperature conditions so as to allow the necessary biochemical and physical changes that characterize the specific cheese. For mould-ripened cheese, the ripening is accomplished primarily by the development of characteristic mould growth throughout the interior and/or on the surface of the cheese. Ripened cheese may be soft (e.g. camembert), firm (e.g. edam, gouda), hard (e.g. cheddar), or extra-hard. Includes cheese in brine, which is a ripened semi-hard to soft cheese, white to yellowish in colour with a compact texture, and without actual rind that has been preserved in brine until presented to the consumer.
1.6.2.1 Ripened cheese, includes rind: Refers to ripened (including mould-ripened) cheese, including rind, or any part thereof, such as cut, shredded, grated or sliced cheese. Examples of ripened cheese include: blue cheese, brie, gouda, havarti, hard grating cheese, and Swiss cheese.
1.6.2.2 Rind of ripened cheese: Refers to the rind only of the cheese. The rind of the cheese is the exterior portion of the cheese mass that initially has the same composition as the interior portion of the cheese, but which may dry after brining and ripening.
1.6.2.3 Cheese powder (for reconstitution; e.g. for cheese sauces): Dehydrated product prepared from a variety or processed cheese. Does not include grated or shredded cheese (1.6.2.1 for variety cheese; 1.6.4 for processed cheese). Product is intended either to be reconstituted with milk or water to prepare a sauce, or used as-is as an ingredient (e.g. with cooked macaroni, milk and butter to prepare a macaroni and cheese casserole). Includes spray-dried cheese.
1.6.3 Whey cheese: A solid or semi-solid product obtained by concentration of whey with or without the addition of milk, cream or other materials of milk origin, and moulding of the concentrated product. Includes the whole cheese and the rind of the cheese. Different from whey protein cheese (1.6.6).
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1.6.4 Processed cheese: Product with a very long shelf life obtained by melting and emulsifying cheese. Includes products manufactured by heating and emulsifying mixtures of cheese, milkfat, milk protein, milk powder, and water in different amounts. Products may contain other added ingredients, such as aromas, seasonings and fruit, vegetables and/or meat. Product may be spreadable or cut into slices and pieces. The term “processed” does not mean cutting, grating, shredding, etc. of cheese. Cheese treated by these mechanical processes is included under food category 1.6.2 (Ripened cheese).
1.6.4.1 Plain processed cheese: Processed cheese product that does not contain added flavours, seasonings, fruit, vegetables and/or meat. Examples include: American cheese, requeson.
1.6.4.2 Flavoured processed cheese, including containing fruit, vegetables, meat, etc.: Processed cheese product that contains added flavours, seasonings, fruit, vegetables and/or meat. Examples include: neufchatel cheese spread with vegetables, pepper jack cheese, cheddar cheese spread with wine, and cheese balls (formed processed cheese coated in nuts, herbs or spices).
1.6.5 Cheese analogues: Products that look like cheese, but in which milkfat has been partly or completely replaced by other fats. Includes imitation cheese, imitation cheese mixes, and imitation cheese powders.
1.6.6 Whey protein cheese: Product containing the protein extracted from the whey component of milk. These products are principally made by coagulation of whey proteins. Example: ricotta cheese. Different from whey cheese (1.6.3).
1.7 Dairy-based desserts (e.g. pudding, fruit or flavoured yoghurt): Includes ready-to-eat flavoured dairy dessert products and dessert mixes. Includes frozen dairy confections and novelties, and dairy-based fillings. Includes flavoured yoghurt (a milk product obtained by fermentation of milk and milk products to which flavours and ingredients (e.g. fruit, cocoa, coffee) have been added) that may or may not be heat-treated after fermentation.28 Other examples include: ice cream (frozen dessert that may contain whole milk, skim milk products, cream or butter, sugar, vegetable oil, egg products, and fruit, cocoa, or coffee), ice milk (product similar to ice cream with reduced whole or skim milk content, or made with nonfat milk), jellied milk, frozen flavoured yoghurt, junket (sweet custard-like dessert made from flavoured milk set with rennet), dulce de leche (cooked milk with sugar and added ingredients such as coconut or chocolate),butterscotch pudding and chocolate mousse. Includes traditional milk-based sweets prepared from milk concentrated partially, from khoa (cow or buffalo milk concentrated by boiling), or chhena (cow or buffalo milk, heat coagulated aided by acids like citric acid, lactic acid, malic acid, etc), sugar or synthetic sweetener, and other ingredients (e.g. maida (refined wheat flour), flavours and colours (e.g. peda, burfee, milk cake, gulab jamun, rasgulla, rasmalai, basundi). These products are different from those in food category 3.0 (edible ices, including sherbet and sorbet) in that the foods in category 1.7 are dairy-based, while those in 3.0 are water-based and contain no dairy ingredients.
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1.8 Whey and whey products, excluding whey cheeses: Includes a variety of whey-based products in liquid and powdered forms.
1.8.1 Liquid whey and whey products, excluding whey cheeses: Whey is the fluid separated from the curd after coagulation of milk, cream, skimmed milk or buttermilk with milk coagulating enzymes during the manufacture of cheese, casein or similar products. Acid whey is obtained after the coagulation of milk, cream, skimmed milk or buttermilk, mainly with acids of the type used for the manufacture of fresh cheese.
1.8.2 Dried whey and whey products, excluding whey cheeses: Whey powders are prepared by spray- or roller-drying whey or acid whey from which the major portion of the milkfat has been removed
2.0 Fats and oils, and fat emulsions: Includes all fat-based products that are derived from vegetable, animal or marine sources, or their mixtures.
2.1 Fats and oils essentially free from water: Edible fats and oils are foods composed mainly of triglycerides of fatty acids from vegetable, animal or marine sources.
2.1.1 Butter oil, anhydrous milkfat, ghee: The milkfat products anhydrous milkfat, anhydrous butter oil and butter oil are products derived exclusively from milk and/or products obtained from milk by a process that almost completely removes water and nonfat solids. Ghee is a product obtained exclusively from milk, cream or butter by a process that almost completely removes water and nonfat solids; it has a specially developed flavour and physical structure.
2.1.2 Vegetable oils and fats: Edible fats and oils obtained from edible plant sources. Products may be from a single plant source or marketed and used as blended oils that are generally designated as edible, cooking, frying, table or salad oils. Virgin oils are obtained by mechanical means (e.g. pressing or expelling), with application of heat only so as not to alter the natural composition of the oil. Virgin oils are suitable for consumption in the natural state. Cold pressed oils are obtained by mechanical means without application of heat. Examples include: virgin olive oil, cottonseed oil, peanut oil, and vanaspati.
2.1.3 Lard, tallow, fish oil, and other animal fats: All animal fats and oils should be derived from animals in good health at the time of slaughter and intended for human consumption. Lard is fat rendered from the fatty tissue of swine. Edible beef fat is obtained from fresh bovine fatty tissue covering the abdominal cavity and surrounding the kidney and heart, and from other compact, undamaged fat tissues. Such fresh fat obtained at the time of slaughter is the “killing fat.” Prime beef fat (premiere jus or oleo stock) is obtained by low-heat rendering (50-55οC) of killing fat and selected fat trimmings (cutting fat). Secunda beef fat is a product with typical beef fat odour
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and taste obtained by rendering (60-65οC) and purifying beef fat. Rendered pork fat is fat obtained from the tissue and bones of swine. Edible tallow (dripping) is produced by the rendering of fatty tissue (excluding trimmings and cutting fat), attached muscles and bones of bovine animals or sheep. Fish oils are derived from suitable sources such as herring, sardines, sprat, and anchovies. Other examples include: tallow and partially defatted beef or pork fatty tissue.
2.2 Fat emulsions mainly of type water-in-oil: Include all emulsified products excluding fat-based counterparts of dairy products and dairy desserts.
2.2.1 Butter: Butter is a fatty product consisting of a primarily water-in-oil emulsion derived exclusively from milk and/or products obtained from milk
2.2.2 Fat spreads, dairy fat spreads and blended spreads: Includes fat spreads (emulsions principally of the type water and edible fats and oils), dairy fat spreads (emulsions principally of the type water-in-milkfat), and blended spreads (fat spreads blended with higher amounts of milkfat). Examples include margarine (a spreadable or fluid water-in-oil emulsion produced mainly from edible fats and oils); products derived from butter (e.g. “butterine,” a spreadable butter blend with vegetable oils) blends of butter and margarine; and minarine (a spreadable water-in-oil emulsion produced principally from water and edible fats and oils that are not solely derived from milk). Also includes reduced fat-based products derived from milkfat or from animal or vegetable fats, including reduced-fat counterparts of butter, margarine, and their mixtures (e.g. three-quarter fat butter, three-quarter fat margarine, or three-quarter fat butter-margarine blends).
2.3 Fat emulsions mainly of type oil-in-water, including mixed and/or flavoured products based on fat emulsions: Includes fat-based counterparts of dairy-based foods excluding dessert products. The fat portion of these products is derived from sources other than milkfat (e.g. vegetable fats and oils). Examples include: imitation milk [fat-substituted milk produced from non-fat milk solids by addition of vegetable fats (coconut, safflower or corn oil)]; non-dairy whipped cream; non-dairy toppings; and vegetable cream. Mayonnaise is included in food category 12.6.1.
2.4 Fat-based desserts excluding dairy-based dessert products of food category 1.7: Includes fat-based counterparts of dairy-based desserts, which are found in category 1.7. Includes ready-toeat products and their mixes. Also includes non-dairy fillings for desserts. An example is an ice cream-like product made with vegetable fats.
3.0 Edible ices, including sherbet and sorbet: This category includes water-based frozen desserts, confections and novelties, such as fruit sorbet, “Italian”-style ice, and flavoured ice. Frozen desserts containing primarily dairy ingredients are included in food category 1.7.
4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds:
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This major category is divided into two categories: 4.1(Fruit) and 4.2 (Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds). Each of these categories is further divided into sub-categories for fresh and processed products.
4.1 Fruit: Includes all fresh (4.1.1) and processed (4.1.2) products.
4.1.1 Fresh fruit: Fresh fruit is generally free of additives. However, fresh fruit that is coated or cut or peeled for presentation to the consumer may contain additives.
4.1.1.1 Untreated fresh fruit: Raw fruit presented fresh from harvest.
4.1.1.2 Surface-treated fresh fruit: The surfaces of certain fresh fruit are coated with glazes or waxes or are treated with other food additives that act as protective coatings and/or help to preserve the freshness and quality of the fruit. Examples include apples, oranges, dates, and longans.
4.1.1.3 Peeled or cut fresh fruit: Fresh fruit that is cut or peeled and presented to the consumer, e.g. in a fruit salad. Includes fresh shredded or flaked coconut.
4.1.2 Processed fruit: Includes all forms of processing other than peeling, cutting and surface treating fresh fruit.
4.1.2.1 Frozen fruit: Fruit that may or may not be blanched prior to freezing. The product may be frozen in a juice or sugar syrup. Examples include frozen fruit salad and frozen strawberries.
4.1.2.2 Dried fruit: Fruit from which water is removed to prevent microbial growth.39 Includes dried fruit leathers (fruit rolls) prepared by drying fruit purees. Examples include dried apple slices, raisins, dried shredded or flaked coconut, and prunes.
4.1.2.3 Fruit in vinegar, oil, or brine: Includes pickled products such as pickled plums, mango pickles, lime pickles, pickled gooseberries, and pickled watermelon rind. Oriental pickled (“cured” or “preserved”) fruit products are sometimes referred to as “candied” fruit. These are not the candied fruit products of category 4.1.2.7 (i.e. dried, sugar coated fruit).
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4.1.2.4 Canned or bottled (pasteurized) fruit: Fully preserved product in which fresh fruit is cleaned and placed in cans or jars with natural juice or sugar syrup (including artificially sweetened syrup) and heat-sterilized or pasteurized. Includes products processed in retort pouches. Examples include: canned fruit salad, and applesauce in jars.
4.1.2.5 Jams, jellies, marmalades: Jams, preserves and conserves are thick, spreadable products prepared by boiling whole fruit or pieces of fruit, fruit pulp or puree, with or without fruit juice or concentrated fruit juice, and sugar to thicken, and to which pectin and fruit pieces may be added. Jelly is a clear spreadable product prepared similarly to jam, except that it is has a smoother consistency and does not contain fruit pieces. Marmalade is a thick spreadable fruit slurry prepared from whole fruit, fruit pulp or puree (usually citrus), and boiled with sugar to thicken, to which pectin and fruit pieces and fruit peel pieces may be added. Includes dietetic counterparts made with non-nutritive high-intensity sweeteners. Examples include: orange marmalade, grape jelly, and strawberry jam.
4.1.2.6 Fruit-based spreads (e.g. chutney) excluding products of food category 4.1.2.5: Includes all other fruit-based spreads, such as apple butter and lemon curd. Also includes condiment-type fruit products such as mango chutney and raisin chutney.
4.1.2.7 Candied fruit: Includes glazed fruits (fruit treated with a sugar solution and dried), candied fruit (dried glazed fruit immersed in a sugar solution and dried so that the fruit is covered by a candy-like sugar shell), and crystallized fruit is prepared (dried glazed fruit rolled in icing or granulated sugar and dried). Examples include: cocktail (maraschino) cherries, candied citrus peel, candied citrons (e.g. used in holiday fruitcakes), and mostarda di frutta.
4.1.2.8 Fruit preparations, including pulp, purees, fruit toppings and coconut milk: Fruit pulp is not usually intended for direct consumption. It is slurry of lightly steamed and strained fresh fruit, with or without added preservatives. Fruit puree (e.g. mango puree, prune puree) is produced in the same way, but has a smoother, finer texture, and may be used as fillings for pastries, but is not limited to this use. Fruit sauce (e.g. pineapple sauce or strawberry sauce) is made from boiled fruit pulp with or without added sweeteners and may contain fruit pieces. Fruit sauce may be used as toppings for fine bakery wares and ice cream sundaes. Fruit syrup (e.g. blueberry syrup) is a more liquid form of fruit sauce that may be used as a topping e.g. for pancakes. Non-fruit toppings are included in category 5.4 (sugar- and chocolatebased toppings) and sugar syrups (e.g. maple syrup) are included in category 11.4. Coconut milk and coconut cream are products prepared using a significant amount of separated, whole, disintegrated macerated or comminuted fresh endosperm (kernel) of coconut palm and expelled, where most filterable fibers and residues are excluded, with or without coconut water, and/or with additional water. Coconut milk and coconut cream are treated by heat pasteurization, sterilization or ultrahigh temperature (UHT) processes. Coconut milk and coconut cream may also be produced in concentrated or skim (or “light”) forms. Examples of traditional foods in this sub-category are: tamarind concentrate (clean extract of tamarind fruit with not less than 65% total soluble solids), tamarind powder (tamarind paste mixed with tapioca starch), tamarind toffee (mixture of tamarind pulp, sugar, milk solids, antioxidants, flavours, stabilizers and preservatives), and fruit bars (a mixture of fruit (mango, pineapple, or guava) pulp mixed with sugar, flavours and preservatives, dried into a sheet).
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4.1.2.9 Fruit-based desserts, incl. fruit-flavoured water-based desserts: Includes the ready-to-eat products and mixes. Includes fruit-flavoured gelatine, rote gruze, frutgrod, fruit compote, nata de coco, and mitsumame (gelatine-like dessert of agar jelly, fruit pieces and syrup). This category does not include fine bakery wares containing fruit (categories 7.2.1 and 7.2.2), fruit-flavoured edible ices (category 3.0), or fruit-containing frozen dairy desserts (category 1.7).
4.1.2.10 Fermented fruit products: Type of pickled product produced by preservation in salt by lactic acid fermentation. Examples include: fermented plums.
4.1.2.11 Fruit fillings for pastries: Includes the ready-to-eat products and mixes. Includes all type of fillings excluding purees (category 4.1.2.8). These fillings usually include whole fruit or fruit pieces. Examples include: cherry pie filling and raisin filling for oatmeal cookies.
4.1.2.12 Cooked fruit: Fruit that is steamed, boiled, baked, or fried, with or without a coating, for presentation to the consumer. Examples include: baked apples, fried apple rings, and peach dumplings (baked peaches with a sweet dough covering).
4.2 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds: Includes all fresh (4.2.1) and processed (4.2.2) products.
4.2.1 Fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds: Fresh vegetables are generally free of additives. However, fresh vegetables that are coated or cut or peeled for presentation to the consumer may contain additives.
4.2.1.1 Untreated fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes (including soybeans), and aloe vera), seaweeds, and nuts and seeds: Raw vegetables presented fresh from harvest.
4.2.1.2 Surface-treated fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds: The surfaces of certain fresh vegetables are coated with glazes or waxes or are treated with other food additives that act as protective coatings and/or help to preserve the freshness and quality of the vegetable. Examples include: avocados, cucumbers, green peppers and pistachio nuts.
4.2.1.3 Peeled, cut or shredded fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds:
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Fresh vegetables, e.g. peeled raw potatoes, that are presented to the consumer to be cooked at home (e.g. in the preparation of hash brown potatoes).
4.2.2 Processed vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds: Includes all forms of processing other than peeling, cutting and surface treating fresh vegetables.
4.2.2.1 Frozen vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds: Fresh vegetables are usually blanched and frozen.43 Examples include: quick-frozen corn, quick-frozen French-fried potatoes, quick frozen peas, and quick frozen whole processed tomatoes.
4.2.2.2 Dried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds: Products in which the natural water content has been reduced below that critical for growth for microorganisms without affecting the important nutrients. The product may or may not be intended for rehydration prior to consumption. Includes vegetable powders that are obtained from drying the juice, such as tomato powder and beet powder. Examples include: dried potato flakes and dried lentil. Examples of Oriental dried products include: dried sea tangle (kelp; kombu), dried sea tangle with seasoning (shiokombu), dried seaweed (tororo-kombu), dried gourd strips (kampyo), dried laver (nori), and dried laminariales (wakame).
4.2.2.3 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweeds in vinegar, oil, brine, or soybean sauce: Products prepared by treating raw vegetables with salt solution excluding fermented soybean products. Fermented vegetables, which are a type of pickled product, are classified in 4.2.2.7. Fermented soybean products are classified in 6.8.6, 6.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3. Examples include: pickled cabbage, pickled cucumber, olives, pickled onions, mushrooms in oil, marinated artichoke hearts, achar, and piccalilli. Examples of Oriental-style pickled vegetables include: tsukemono such as rice bran pickled vegetables (nuka-zuke), koji-pickled vegetables (koji-zuke), sake lees-pickled vegetables (kasu-zuke), miso-pickled vegetables (miso-zuke), soybeansauce-pickled vegetables (shoyu-zuke), vinegar-pickled vegetables (su-zuke) and brine-pickled vegetables (shio-zuke). Other examples include: pickled ginger, pickled garlic, and chilli pickles.
4.2.2.4 Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds,: Fully preserved product in which fresh vegetables are cleaned, blanched, and placed in cans or jars in liquid (e.g. brine, water, oil or sauce), and heat-sterilized or pasteurized. Examples include: canned chestnuts, canned chestnut puree, asparagus packed in glass jars, canned and cooked pink beans, canned tomato paste (low acid), and canned tomatoes (pieces, wedges or whole).
4.2.2.5 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed purees and spreads (e.g. peanut butter): Vegetable purees are finely dispersed slurries prepared from the concentration of vegetables, which may have been previously heat-treated (e.g. steamed). The slurries may be filtered prior to packaging. Purees contain lower amounts of solids than pastes (found in category 4.2.2.6). Examples include: tomato puree, peanut butter (a spreadable paste made from roasted and ground peanuts by the addition of peanut oil),
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other nut butters (e.g. cashew butter), and pumpkin butter.
4.2.2.6 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed pulps and preparations (e.g. vegetable desserts and sauces, candied vegetables) other than food category 4.2.2.5: Vegetable pastes and pulps are prepared as described for vegetable purees (category 4.2.2.5). However, pastes and pulps have a higher amount of solids, and are usually used as components of other foods (e.g. sauces). Examples include: potato pulp, horseradish pulp, aloe extract, salsa (e.g. chopped tomato, onion, peppers, spices and herbs), sweet red bean paste (an), sweet coffee bean paste (filling), tomato paste, tomato pulp, tomato sauce, crystallized ginger, and bean-based vegetable dessert (namagashi).
4.2.2.7 Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweed products, excluding fermented soybean products of food category 6.8.6, 6.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3: Fermented vegetables are a type of pickled product, formed by the action of lactic acid bacteria, usually in the presence of salt. Traditional Oriental fermented vegetable products are prepared by air-drying vegetables and exposing them to ambient temperatures so as to allow the microorganisms to flourish; the vegetables are then sealed in an anaerobic environment and salt (to generate lactic acid), spices and seasonings are added. Examples include: red pepper paste, fermented vegetable products (some tsukemonoother than category 4.2.2.3), kimchi (fermented Chinese cabbage and vegetable preparation), and sauerkraut (fermented cabbage). Excludes fermented soybean products that are found in food categories 6.8.6 (fermented soybeans (e.g. natto and tempe)), 6.8.7 (fermented soybean curd), 12.9.1 (fermented soybean paste e.g. miso), 12.9.2.1 (fermented soybean sauce), and 12.9.2.3 (other soybean sauce).
4.2.2.8 Cooked or fried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweeds: Vegetables that are steamed, boiled, baked, or fried, with or without a coating, for presentation to the consumer. Examples include: simmered beans, pre-fried potatoes, fried okra, and vegetables boiled down in soy sauce (tsukudani).
5.0 Confectionery: Includes all cocoa and chocolate products (5.1), other confectionery products that may or may not contain cocoa (5.2), chewing gum (5.3), and decorations and icings (5.4), or foods produced solely with any combination of foods conforming to these sub-categories.
5.1 Cocoa products and chocolate products including imitations and chocolate substitutes: This category is divided to reflect the variety of standardized and non-standardized cocoa- and chocolate based products.
5.1.1 Cocoa mixes (powders) and cocoa mass/cake: Includes a variety of products that are used in the manufacture of other chocolate products or in the preparation of cocoa-based beverages. Most cocoa products have their origin in the cocoa nib, which is obtained from cocoa beans that have been cleaned and freed from the shells. Cocoa mass is obtained from the mechanical disintegration of the nib. Depending on the desired finished chocolate product, the
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cocoa nib or mass may be treated by an alkalinization process that mellows the flavour. Cocoa dust is the fraction of the cocoa bean produced as a product during winnowing and degerming. Cocoa powder is produced by reducing the fat content of cocoa mass or liquor by pressing (including expeller pressing) and molding into a cocoa press cake. The cocoa press cake is disintegrated and ground to cocoa powder. Cocoa liquor is a homogeneous flowing paste produced from the cocoa nib, which has been roasted, dried, disintegrated and milled. Cocoa-sugar mixtures contain only cocoa powder and sugar. Chocolate powder for beverages is made from cocoa liquor or cocoa powder and sugar to which flavouring (e.g. vanillin) may be added. Examples include: drinking chocolate powder; breakfast cocoa; cocoa dust (fines), nibs, mass, press cake; chocolate liquor; cocoa mixes (powders for preparing the hot beverage); cocoa-sugar mixture; and dry mixes for sugar-cocoa confectionery. Finished cocoa beverages and chocolate milk are included in category 1.1.2, and most finished chocolate products are included in category 05.1.4.
5.1.2 Cocoa mixes (syrups): Products that may be produced by adding a bacterial amylase to cocoa liquor. The enzyme prevents the syrup from thickening or setting by solubilizing and dextrinizing cocoa starch. Includes products such as chocolate syrup used to prepare chocolate milk or hot chocolate.47 Chocolate syrup differs from fudge sauce (e.g. for ice cream sundaes), which is found in category 5.4.
5.1.3 Cocoa-based spreads, including fillings: Products in which cocoa is mixed with other ingredients (usually fat-based) to prepare a spreadable paste that is used as a spread for bread or as a filling for fine bakery wares. Examples include: cocoa butter, fillings for bonbons and chocolates, chocolate pie filling, and nut-chocolate based spreads for bread (Nutella-type product).
5.1.4 Cocoa and chocolate products: Chocolate is produced from cocoa nibs, mass, press cake, powder, or liquor with or without addition ofsugar, cocoa butter, aroma or flavouring substances, and optional ingredients (e.g. nuts). This category is for chocolate as defined in the Standard for Chocolate and Chocolate Products (CODEX STAN 87-1981), and for confectionery that uses chocolate that meets the standard and may contain other ingredients, for example chocolate-covered nuts and fruit (e.g. raisins). This category includes only the chocolate portion of any confectionery within the scope of food category 5.2. Examples include: bonbons, cocoa butter confectionery (composed of cocoa butter, milk solids and sugar), white chocolate, chocolate chips (e.g. for baking), milk chocolate, cream chocolate, sweet chocolate, bitter chocolate, enrobing chocolate, chocolate covered in a sugar-based “shell” or with coloured decorations, filled chocolate (chocolate with a texturally distinct center and external coating, excluding flour confectionery and pastry products of categories 7.2.1 and 7.2.2) and chocolate with added edible ingredients. This category does not include yoghurt-, cereal-, and honey-covered nuts (category 15.2).
5.1.5 Imitation chocolate, chocolate substitute products: Includes chocolate-like products that may or may not be cocoa-based, but have similar organoleptic properties as chocolate, such as carob chips, and cocoa-based products that contain greater than 5% vegetable fat (other than cocoa butter) that are excluded from the scope of the Standard for Chocolate and Chocolate Products (CODEX STAN 87-1981). These chocolate-like products may contain additional optional ingredients and may include filled confectionery. Examples include: compound chocolate, flavoured and coloured compound chocolate, compound chocolate coatings, and imitation chocolate covered nuts and fruit (e.g. raisins). This category includes only the chocolate-like portion of any confectionery within the scope of food category 5.2.
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5.2 Confectionery including hard and soft candy, nougats, etc. other than food categories 5.1, 5.3, and 5.4: Includes all types of products that primarily contain sugar and their dietetic counterparts and may or may not contain cocoa. Includes hard candy (5.2.1), soft candy (5.2.2), and nougats and marzipans (5.2.3).
5.2.1 Hard candy: Products made from water and sugar (simple syrup), colour and flavour that may or may not have a filling, their dietetic counterparts, and products that may or may not contain cocoa. Includes: pastilles and lozenges (rolled, shaped and filled sweetened candy). These types of products may be used as fillings for chocolate products within the scope of food categories 5.1.4 and 5.1.5.
5.2.2 Soft candy: Products include soft, chewy products such as caramels (containing sugar syrup, fats, colour and flavour) and their dietetic counterparts; products that may or may not contain cocoa and milk (e.g. toffees and chocolateflavoured caramels); jelly-based candies (e.g. jelly beans, jellied fruit paste covered in sugar, made from gelatin, pectin, colour and flavour); and licorice. Also included are halwateheniaa and oriental specialties, such as sweet bean jelly (yokan) and agar jelly for mitsumame. These types of products may be used as fillings for chocolate products within the scope of food categories 5.1.4 and 5.1.5.
5.2.3 Nougats and marzipans: Nougats consist of roasted ground nuts, sugar and cocoa and their dietetic counterparts, that may be consumed as is, or may be used as a filling for chocolate products within the scope of food categories 5.1.4 and 5.1.5. Marzipan consists of almond paste and sugar and their dietetic counterparts that may be shaped and coloured for direct consumption, or may be used as a filling for chocolate products within the scope of food categories 5.1.4 and 5.1.5.
5.3 Chewing gum: Product made from natural or synthetic gum base containing flavours, sweeteners (nutritive or non-nutritive), aroma compounds, and other additives. Includes bubble gum and breath-freshener gum products.
5.4 Decorations (e.g. for fine bakery wares), toppings (non-fruit) and sweet sauces: Includes ready-to-eat icings and frostings for cakes, cookies, pies and bread and flour confectionery, as well as mixes for these products. Also includes sugar- and chocolate-based coatings for baked goods. Sweet sauces and toppings include butterscotch sauce for use, e.g. on ice cream. These sweet sauces are different than the syrups (e.g. maple, caramel, and flavoured syrups for fine bakery wares and ices) included in category 11.4. Fruit-based toppings are included in 4.1.2.8. Chocolate sauce is included in 5.1.2
6.0 Cereals and cereal products derived from cereal grains, roots and tubers, pulses, legumes and pith or soft core of palm tree, excluding bakery wares of food category 7.0: Includes unprocessed (06.1) and various processed forms of cereal and cereal-based products.
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6.1 Whole, broken, or flaked grain, including rice: Includes whole, husked, unprocessed cereals and grains. Examples include: barley, corn (maize), hops (for beer manufacture), oats, rice (including enriched, instant and parboiled), sorghum, soybeans, and wheat.
6.2 Flours and starches (including soybean powder): The basic milled products of cereal grains, roots, tubers, pulses, pith or softy core of palm tree or legumes sold as such or used as ingredients (e.g. in baked goods).
6.2.1 Flours: Flour is produced from the milling of grain, cereals and tubers (e.g. cassava) and pith or soft core of palm tree. Includes flour pastes for bread and flour confectionery, flour for bread, pastries, noodles and pasta, and flour mixes (physical mixtures of flours from different cereal or grain sources, which are different from mixes for bakery goods (dry mixes containing flour and other ingredients, categories 7.1.6 (mixes for ordinary bakery wares) and 7.2.3 (mixes for fine bakery wares)). Examples include: durum wheat flour, self-rising flour, enriched flour, instantized flour, corn flour, corn meal, bran, farina, roasted soybean flour (kinako), konjac flour (devil’s tongue jelly powder, konnayaku-ko), and maida (refined wheat flour) and sago flour.
6.2.2 Starches: Starch is a glucose polymer occurring in granular form in certain plant species, notably seeds (e.g. cereals, pulses, corn, wheat, rice, beans, and peas) and tubers (e.g. tapioca, potato). The polymer consists of linked anhydro-alpha-D-glucose units. Native starch is separated by processes that are specific for each raw material.
6.3 Breakfast cereals, including rolled oats: Includes all ready-to-eat, instant, and regular hot breakfast cereal products. Examples include: granola-type breakfast cereals, instant oatmeal, farina, corn flakes, puffed wheat or rice, multi-grain (e.g. rice, wheat and corn) breakfast cereals, breakfast cereals made from soy or bran, and extruded-type breakfast cereals made from grain flour or powder.
6.4 Pastas and noodles and like products (e.g. rice paper, rice vermicelli, soybean pastas and noodles): This food category was revised, with the understanding that there would be few, if any additives needed in dried pastas and noodles. Includes all pasta, noodle and similar products.
6.4.1 Fresh pastas and noodles and like products: Products that are untreated (i.e. not heated, boiled, steamed, cooked, pre-gelatinized or frozen) and are not dehydrated. These products are intended to be consumed soon after preparation. Examples include: unboiled noodles, and “skins” or crusts for spring rolls, wontons, and shuo mai.
6.4.2 Dried pastas and noodles and like products: Products that are untreated (i.e. not heated, boiled, steamed, cooked, pre-gelatinized or frozen) and are dehydrated. Examples include dried forms of: spaghetti, bean vermicelli, rice vermicelli, macaroni, and
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rice noodles.
6.4.3 Pre-cooked pastas and noodles and like products: Products that are treated (i.e. heated, boiled, steamed, cooked, pre-gelatinized or frozen). These products may be sold directly to the consumer (e.g. pre-cooked, chilled gnocchi to be heated prior to consumption), or may be the starch component of prepared meals (e.g. heat-and-serve frozen dinner entrees containing spaghetti, macaroni or noodles; canned spaghetti and meatballs entrée). Also includes instant noodles (sokuseki-men; e.g. pre-cooked ramen, udon, rice noodles), that are pre-gelatinized, heated and dried prior to sale to the consumer.
6.5 Cereal and starch based desserts (e.g. rice pudding, tapioca pudding): Dessert products containing cereal, starch or grain as the main ingredient. Also includes cereal- or starch based fillings for desserts. Examples include: rice pudding, semolina pudding, tapioca pudding, rice flour dumplings (dango), a steamed yeast-fermented wheat flour dough dessert (musipan), and a starchy pudding based dessert (namagashi).
6.6 Batters (e.g. for breading or batters for fish or poultry): Products containing flaked or ground cereal or grain that when combined with other ingredients (e.g. egg, water, milk) are used as a coating for fish or poultry. Products are usually sold as dry mix of the cereal or grain component. Examples include breading for tempura batter. Doughs (e.g. for bread) are found in 7.1.4, and other mixes (e.g. for bread or cakes) are found in 7.1.6 and 7.2.3, respectively.
6.7 Pre-cooked or processed rice products, including rice cakes (Oriental type only): Products prepared from rice that is soaked, drained, steamed, kneaded and shaped into cake forms (e.g. Japanese mochi, Korean teuck). Crisp snacks made from rice grains, also called “rice cakes” are categorized in 15.1, and dessert-type rice cakes are in 6.5. Category 6.7 would also include processed rice and enriched rice products, such as pre-cooked products that are sold canned, chilled or frozen; and processed rice products sold in retort pouches. This is to distinguish from category 6.1 (Whole, broken, or flaked grain, including rice) that is intended to include only whole, husked, unprocessed cereals and grains.
6.8 Soybean products (excluding soybean-based seasonings and condiments of food category 12.9): Includes dried, cooked, fried or fermented soybean products, and soybean curd products.
6.8.1 Soybean-based beverages: Products prepared from dried soybeans that are soaked in water, pureed, boiled and strained, or prepared from soybean flour, soybean concentrate, or soybean isolate. In a number of countries this category includes products referred to as soybean milk. Soybean-based beverages may be consumed as is, or used to prepare other soybean products, such as those in food categories 6.8.2 (soybean-based beverage film), 6.8.3 (soybean curd (tofu)), 6.8.4 (semi-dehydrated soybean curd), and 06.8.5 (dehydrated soybean curd (kori tofu)). Also includes soybean products, such as soybean-based beverage powder, which is sold as is, for reconstitution, or as a mix containing a coagulant that can be reconstituted by the consumer for preparation of home-made soft tofu.
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6.8.2 Soybean-based beverage film: Film formed on the surface of boiling soybean-based beverage that is dried. It may be deep-fried or softened in water prior to use in soups or poached food. Also known as fuzhu or yuba.
6.8.3 Soybean curd (tofu): Soybean curd is prepared from dried soybeans that are soaked in water, pureed, and strained to produce soybean-based beverage, which is then made into a curd with a coagulant, and placed in a mould. Soybean curds may be of a variety of textures (e.g. soft, semi-firm, firm)
6.8.4 Semi-dehydrated soybean curd: Soybean curd that has been pressed while being moulded into blocks so that some moisture has been removed, but so that it is not completely dried (see food category 6.8.5). Semi-dehydrated soybean curd typically contains 62% water, and has a chewy texture.
6.8.4.1 Thick gravy-stewed semi-dehydrated soybean curd: Partially dehydrated soybean curd that is cooked (stewed) with a thick sauce (e.g. miso sauce). The partially dehydrated soybean curd typically absorbs the sauce, and so regains its original texture.
6.8.4.2 Deep fried semi-dehydrated soybean curd: Partially dehydrated soybean curd that is deep-fried. It may be consumed as such, or cooked (e.g. stewed in sauce) after frying.
6.8.4.3 Semi-dehydrated soybean curd, other than food categories 6.8.4.1 and 6.8.4.2: Partially dehydrated soybean curd prepared other than by stewing in thick (e.g. miso) sauce or by deepfrying. Includes grilled products and mashed products that may be combined with other ingredients (e.g. to make a patty or a loaf).
6.8.5 Dehydrated soybean curd (kori tofu): Soybean curd from which all moisture has been removed through the process of freezing, aging, and dehydrating. It may be reconstituted with water or sauce for consumption, or is used directly in prepared dishes. It may also be deep-fried or simmered in sauce.
6.8.6 Fermented soybeans (e.g. natto, tempe): The product is prepared from soybeans that have been steamed and fermented with certain fungi or bacteria (starter). The soft, whole beans have a distinctive aroma and taste. It includes products such as dou chi (China), natto (Japan), and tempe (Indonesia).
6.8.7 Fermented soybean curd: The product is prepared by forming soybean curd into a loaf during the fermentation process. It is a soft, flavoured product, either in red, rice-yellow, or grey-green.
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6.8.8 Other soybean protein products: Other products from soybeans composed mainly of soybean protein such as extruded, textured, concentrated, and isolated soy bean protein.
7.0 Bakery wares: Includes categories for bread and ordinary bakery wares (7.1) and for sweet, salty and savoury fine bakery wares (7.2).
7.1 Bread and ordinary bakery wares and mixes: Includes all types of non-sweet bakery products and bread-derived products.
7.1.1 Breads and rolls: Includes yeast-leavened and specialty breads and soda bread.
7.1.1.1 Yeast-leavened breads and specialty breads: Includes all types of non-sweet bakery products and bread-derived products. Examples include: white bread, rye bread, pumpernickel bread, raisin bread, whole wheat bread, pain courant francais, malt bread, hamburger rolls, whole wheat rolls, and milk rolls.
7.1.1.2 Soda breads: Includes soda breads.
7.1.2 Crackers, excluding sweet crackers: The term “cracker” refers to a thin, crisp wafer, usually of unsweetened dough. Flavoured crackers (e.g. cheese flavoured) that are consumed as snacks are in 15.1. Examples include: soda crackers, rye crisps, and matzohs.
7.1.3 Other ordinary bakery products (e.g. bagels, pita, English muffins): Includes all other ordinary bakery wares, such as cornbread and biscuits. The term “biscuit” in this category refers to a small cake of shortened bread, leavened with baking powder or baking soda. It does not refer to the British “biscuit,” which is a “cookie” or “sweet cracker” included in category 7.2.1.
7.1.4 Bread-type products, including bread stuffing and bread crumbs: Includes bread-based products such as croutons, bread stuffing and stuffing mixes, and prepared doughs (e.g. for biscuits). Bread mixes are included in category 7.1.6.
7.1.5 Steamed breads and buns: Oriental-style leavened wheat or rice products that are cooked in a steamer. Products may be made with or without filling. In China, products without filling are called steamed bread (mantou), and those with filling are called steamed buns (baozi or bao). Twisted rolls of various shapes (huajuan) may also be prepared. Examples include: filled dumplings and steamed bun with meat, jam or other filling (manjyu).
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7.1.6 Mixes for bread and ordinary bakery wares: Includes all the mixes containing the dry ingredients to which wet ingredients (e.g. water, milk, oil, butter, and eggs) are added to prepare dough for baked goods from food categories 7.1.1 to 7.1.5. Examples include: French bread mix, tin bread mix, panettone mix, ciabatta mix, among others. Mixes for fine bakery wares (e.g. cakes, cookies, pancakes) are found in category 7.2.3.
7.2 Fine bakery wares (sweet, salty, savoury) and mixes: Includes sub-categories for ready-to-eat products (7.2.1 and 7.2.2) as well as mixes (7.2.3) for preparing fine baked goods.
7.2.1 Cakes, cookies and pies (e.g. fruit-filled or custard types): The term “sweet cracker” or “sweet biscuit” used in this category refers to a cookie-like product that may be eaten as a dessert. Examples include: butter cake, cheesecake, fruit-filled cereal bars, pound cake (including kasutera), moist cake (type of starchy dessert (namagashi)), western cakes, moon cakes, sponge cake, fruitfilled pies (e.g. apple pie), oatmeal cookies, sugar cookies and British “biscuits” (cookies or sweet crackers).
7.2.2 Other fine bakery products (e.g. doughnuts, sweet rolls, scones, and muffins): Includes products that may be eaten as a dessert or as breakfast. Examples include: pancakes, waffles, filled sweet buns (anpan), Danish pastry, wafers or cones for ice cream, flour confectionery, and trifles.
7.2.3 Mixes for fine bakery wares (e.g. cakes, pancakes): Mixes containing the dry ingredients to which wet ingredients (e.g. water, milk, oil, butter, eggs) are added to prepare dough for fine baked goods. Examples include: cake mix, flour confectionery mix, pancake mix, pie mix, and waffle mix. Prepared dough is found in category 7.1.4. Mixes for ordinary bakery wares (e.g. bread) is found in category 7.1.6.
8.0 Meat and meat products, including poultry and game: This category includes all types of meat, poultry, and game products, in pieces and cuts or comminuted fresh (8.1) and processed (8.2 and 8.3).
8.1 Fresh meat, poultry and game: Fresh products are usually free of additives. However, in certain circumstances, additives are necessary. For example, colours are used for certification stamps on the surfaces of fresh cuts of meat, and are indicated in the Food Category System with a notation for “stamping, marking or branding the product.” Additionally, coatings, such as glazes and spice rubs, may be applied to meat products prior to marketing to the consumer (e.g. glazed ham, and barbecued chicken). In the Food Category System, this is indicated with a notation for “use as a glaze or coating (surface treatment).” It should be noted that the coatings marketed per se are included in food categories 04.1.2.8 (fruit-based glazes, e.g. for ham) and 12.2 (spice rubs).
8.1.1 Fresh meat, poultry and game, whole pieces or cuts: Untreated raw meat, poultry and game carcasses and cuts. Examples include: beef, hog and pork
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carcasses; fresh beef blood; fresh whole chickens and chicken parts; fresh beef cuts (e.g. steaks); beef organs (e.g. heart, kidney); fresh tripe; and pork chops.
8.1.2 Fresh meat, poultry and game, comminuted: Untreated raw comminuted or mechanically deboned meat, poultry and game. Examples include: fresh beef (hamburger) patties; boerewors; fresh breakfast sausages; gehakt (chopped meat); loganiza (fresh, uncured sausage); fresh meatballs; mechanically deboned, ground and formed poultry pieces (with or without breading or coating); and fresh sausages (e.g. beef, Italian, and pork).
8.2 Processed meat, poultry, and game products in whole pieces or cuts: Includes various treatments for non-heat treated meat cuts (8.2.1) and heat-treated meat cuts (8.3.2).
8.2.1 Non-heat treated processed meat, poultry and game products in whole pieces or cuts: This category describes several treatment methods (e.g. curing, salting, drying, pickling) that preserve and extend the shelf life of meats.
8.2.1.1 Cured (including salted) non-heat treated processed meat, poultry, and game products in whole pieces or cuts: Salted products are treated with sodium chloride. Dry cured (dry pickled) products are prepared by rubbing salt directly on the meat surface. Wet pickle cured products are prepared by submerging the meat in a brine solution. Pump cured products are prepared by injecting brine into the meat. Curing may also be achieved by addition of additives. Smoked products are also included here.61 Examples include: bacon (cured, dry-cured, immersion-cured, and pump-cured); side bacon; corned beef; marinated beef; and different types of Oriental pickled products: miso-pickled meat (miso-zuke), koji-pickled meat (koji-zuke), and soy sauce-pickled meat (shoyu-zuke).
8.2.1.2 Cured (including salted) and dried non-heat treated processed meat, poultry, and game products in whole pieces or cuts: The meat cuts may be cured or salted as described for category 8.2.1.1, and then dried, or they may only be dried. Drying is achieved either in hot air or in vacuum. Examples include: dried salt pork, dehydrated meat, stuffed loin, Iberian ham, and prosciutto-type ham.
8.2.1.3 Fermented non-heat treated processed meat, poultry, and game products in whole pieces or cuts: Fermented products are a type of pickled product produced by the action of lactic acid bacteria in the presence of salt. Examples include: potted beef and pickled (fermented) pig’s feet.
8.2.2 Heat-treated processed meat, poultry, and game products in whole pieces or cuts: Includes cooked (including cured and cooked, and dried and cooked), heat-treated (including sterilized) and canned meat cuts. Examples include: cured, cooked ham; cured, cooked pork shoulder; canned chicken meat; and meat pieces boiled in soy sauce (tsukudani).
8.2.3 Frozen processed meat, poultry, and game products in whole pieces or cuts: Includes raw and cooked meat cuts that have been frozen. Examples include: frozen whole chickens,
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frozen chicken parts, and frozen beef steaks.
8.3 Processed comminuted meat, poultry, and game products: Includes various treatments for non-heat treated products (8.3.1) and heat-treated products (8.3.2).
8.3.1 Non-heat treated processed comminuted meat, poultry, and game products: This category describes several treatment methods (e.g. curing, salting, drying, pickling) that preserve and extend the shelf life of comminuted and mechanically deboned meat products.
8.3.1.1 Cured (including salted) non-heat treated processed comminuted meat, poultry, and game products: Salted products are treated with sodium chloride. Dry cured (dry pickled) products are prepared by rubbing salt directly on the meat surface. Wet pickle cured products are prepared by submerging the meat in a brinesolution. Pump cured products are prepared by injecting brine into the meat. Curing may also be achieved by addition of additives. Also includes smoked products. Examples include: chorizos (spicy pork sausages), salami-type products, salchichon, tocino (fresh, cured sausage), pepperoni, and smoked sausage.
8.3.1.2 Cured (including salted) and dried non-heat treated processed comminuted meat, poultry, and game products: The comminuted or mechanically deboned products may be cured or salted as described for category 8.3.1.1, and then dried, or they may only be dried. Drying is achieved either in hot air or in vacuum. Examples include: pasturmas, dried sausages, cured and dried sausages, beef jerky, Chinese sausages (including traditional cured or smoked pork sausage), and sobrasada.
8.3.1.3 Fermented non-heat treated processed comminuted meat, poultry, and game products: Fermented products are a type of pickled product produced by the action of lactic acid bacteria in the presence of salt. Certain types of sausages may be fermented.
8.3.2 Heat-treated processed comminuted meat, poultry, and game products: Includes cooked (including cured and cooked, and dried and cooked), heat-treated (including sterilized) and canned comminuted products. Examples include: pre-grilled beef patties; foie gras and pates; brawn and head cheese; cooked, cured chopped meat; chopped meat boiled in soy sauce (tsukudani); canned corned beef; luncheon meats; meat pastes; cooked meat patties; cooked salami-type products; cooked meatballs; saucises de strasbourg; breakfast sausages; brown-and-serve sausages; and terrines (a cooked chopped meat mixture).
8.3.3 Frozen processed comminuted meat, poultry, and game products: Includes raw, partially cooked and fully cooked comminuted or mechanically deboned meat products that have been frozen. Examples include: frozen hamburger patties; frozen breaded or battered chicken fingers.
8.4 Edible casings (e.g. sausage casings): Casings or tubing prepared from collagen, cellulose, or food-grade synthetic material or from natural
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sources (e.g. hog or sheep intestines) that contain the sausage mix.
9.0 Fish and fish products, including molluscs, crustaceans, and echinoderms: This broad category is divided into categories for fresh fish (9.1) and various processed fish products (9.2–9.4). This category includes aquatic vertebrates (fish and aquatic mammals (e.g. whales)), aquatic invertebrates (e.g. jellyfish), as well as molluscs (e.g. clams, snails), crustaceans (e.g. shrimp, crab, lobster), and echinoderms (e.g. sea urchins, sea cucumbers). Fish products may be treated with coatings, such as glazes and spice rubs, prior to marketing to the consumer (e.g. glazed frozen fish fillets). In the Food Category System, this is indicated with a notation for “use as a glaze or coating (surface treatment).”
9.1 Fresh fish and fish products, including molluscs, crustaceans, and echinoderms: The term “fresh” refers to fish and fish products that are untreated except for refrigeration, storage on ice, or freezing upon catching at sea or in lakes or other bodies of water in order to prevent decomposition and spoilage.
9.1.1 Fresh fish: Includes fresh whale meat, cod, salmon, trout, etc.; and fresh fish roe.
9.1.2 Fresh molluscs, crustaceans and echinoderms: Includes fresh shrimp, clams, crabs, lobster, snails, etc.
9.2 Processed fish and fish products, including molluscs, crustaceans, and echinoderms: This category refers to fish products that are frozen and may require further cooking, as well as ready-to-eat cooked, smoked, dried, fermented, and salted products.
9.2.1 Frozen fish, fish fillets, and fish products, including molluscs, crustaceans, and echinoderms: Fresh, including partially cooked, fish subjected to freezing or quick-freezing at sea and on land for further processing. Examples include: frozen or deep frozen clams, cod fillets, crab, finfish, haddock, hake, lobster, minced fish, prawns and shrimp; frozen fish roe; frozen surimi; and frozen whale meat.
9.2.2 Frozen battered fish, fish fillets and fish products, including molluscs, crustaceans, and echinoderms: Uncooked product prepared from fish or fish portions, with dressing in eggs and bread crumbs or batter. Examples include: frozen raw breaded or batter-coated shrimp; and frozen or quick-frozen breaded or battercoated fish fillets, fish portions and fish sticks (fish fingers).
9.2.3 Frozen minced and creamed fish products, including molluscs, crustaceans, and echinoderms: Uncooked product prepared from minced fish pieces in cream-type sauce.
9.2.4 Cooked and/or fried fish and fish products, including molluscs, crustaceans, and echinoderms: Includes all ready-to-eat cooked products as described in the sub-categories.
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9.2.4.1 Cooked fish and fish products: Cooked products include steamed, boiled or any other cooking method except frying (see 9.2.4.3). The fish may be whole, in portions or comminuted. Examples include: fish sausage; cooked fish products boiled down in soy sauce (tsukudani); cooked surimi product (kamaboko); crab-flavoured cooked kamaboko product (kanikama); cooked fish roe; cooked surimi; cooked, tube-shaped surimi product (chikuwa); and cooked fish and lobster paste (surimi-like products. Other fish paste (Oriental type) is found in 9.3.4.
9.2.4.2 Cooked molluscs, crustaceans, and echinoderms: Cooked products include steamed, boiled or any other cooking method except frying (see 9.2.4.3). Examples include: cooked crangon crangon and crangon vulgaris (brown shrimp; cooked shrimp, clams and crabs.
9.2.4.3 Fried fish and fish products, including molluscs, crustaceans, and echinoderms: Ready-to-eat products prepared from fish or fish portions, with or without further dressing in eggs and bread crumbs or batter, that are fried, baked, roasted or barbecued, and then packaged or canned with or without sauce or oil.62 Examples include: ready-to-eat fried surimi, fried calamari, and fried soft-shell crabs.
9.2.5 Smoked, dried, fermented, and/or salted fish and fish products, including molluscs, crustaceans, and echinoderms: Smoked fish are usually prepared from fresh deep frozen or frozen fish that are dried directly or after boiling, with or without salting, by exposing the fish to freshly-generated sawdust smoke. Dried fish are prepared by exposing the fish to sunlight or drying directly or after boiling in a special installation; the fish may be salted prior to drying. Salted fish are either rubbed with salt or placed in a salt solution. This manufacturing process is different from that described in food category 9.3 for marinated and pickled fish. Cured fish is prepared by salting and then smoking fish.62 Examples include: salted anchovies, shrimp, and shad; smoked chub, cuttlefish and octopus; fish ham; dried and salted species of the Gadidae species; smoked or salted fish paste and fish roe; cured and smoked sablefish, shad, and salmon; dried shellfish, dried bonito (katsuobushi), and boiled, dried fish (niboshi).
9.3 Semi-preserved fish and fish products, including molluscs, crustaceans, and echinoderms: Includes products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life.
9.3.1 Fish and fish products, including molluscs, crustaceans, and echinoderms, marinated and/or in jelly: Marinated products are manufactured by soaking the fish in vinegar or wine with or without added salt and spices. They are packaged in jars or cans and have a limited shelf life. Products in jelly may be manufactured by tenderizing fish products by cooking or steaming, adding vinegar or wine, salt and preservatives, and solidifying in a jelly. Examples include: “rollmops” (a type of marinated herring), sea eel (dogfish) in jelly and fish aspic.
9.3.2 Fish and fish products, including molluscs, crustaceans, and echinoderms, pickled and/or in brine: Pickled products are sometimes considered a type of marinated product. Pickling results from the
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Food Category
Description
treatment of the fish with a salt and vinegar or alcohol (e.g. wine) solution.62 Examples include: different types of Oriental pickled products: koji-pickled fish (koji-zuke), lees-pickled fish (kasu-zuke), miso-pickled fish (miso-zuke), soy sauce-pickled fish (shoyu-zuke), and vinegar-pickled fish (su-zuke); pickled whale meat; and pickled herring and sprat.
9.3.3 Salmon substitutes, caviar, and other fish roe products: Roe is usually produced by washing, salting and allowing ripening until transparent. The roe is then packaged in glass or other suitable containers. The term “caviar” refers only to the roe of the sturgeon species (e.g. beluga). Caviar substitutes are made of roe of various sea and freshwater fish (e.g. cod and herring) that are salted, spiced, dyed and may be treated with a preservative.62 Examples include: salted salmon roe (sujiko), processed, salted salmon roe (ikura), cod roe, salted cod roe (tarako) and lumpfish caviar. Occasionally, roe may be pasteurized. In this case, it is included in food category 9.4, since it is a fully preserved product. Roe products that are frozen, cooked or smoked are included in category 9.2.1, 9.2.4.1, and 9.2.5, respectively; fresh fish roe is found in category 9.1.1.
9.3.4 Semi-preserved fish and fish products, including molluscs, crustaceans, and echinoderms (e.g. fish paste), excluding products of food categories 9.3.1 – 9.3.3: Examples include fish or crustacean pates and traditional Oriental fish paste. The latter is produced from fresh fish or the residue from fish sauce production, which is combined with other ingredients such as wheat flour, bran, rice or soybeans. The product may be further fermented. Cooked fish or crustacean pastes (surimi-like products) are found in 9.2.4.1 and 9.2.4.2, respectively.
9.4 Fully preserved, including canned or fermented fish and fish products, including molluscs, crustaceans, and echinoderms: Products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuumsealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce. This category excludes fully cooked products (see category 9.2.4). Examples include: canned tuna, clams, crab, fish roe and sardines; gefilte fish balls; and surimi (heat-pasteurized).
10.0 Eggs and egg products: Includes fresh in-shell eggs (10.1), products that may substitute for fresh eggs (10.2) and other egg products (10.3 and 10.4).
10.1 Fresh eggs: Fresh in-shell eggs are not expected to contain additives. However, colours may be used for decorating, dyeing or stamping the exterior surfaces of shell eggs. In the Food Category System, a notation for "for decoration, stamping, marking or branding the product (surface treatment) accommodates this.
10.2 Egg products: Products that may be used as replacement for fresh eggs in recipes or as a food (e.g. omelette). They are produced from fresh eggs by either (i) mixing and purifying the whole egg; or (ii) separating the egg white and yolk, and then mixing and purifying each separately. The purified whole egg, white or yolk is then further processed to produce liquid, frozen or dried eggs as described below.
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Food Category
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10.2.1 Liquid egg products: The purified whole egg, egg yolk or egg white is pasteurized and chemically preserved (e.g. by addition of salt).
10.2.2 Frozen egg products: The purified whole egg, egg yolk or egg white is pasteurized and frozen.
10.2.3 Dried and/or heat coagulated egg products: Sugars are removed from the purified whole egg, egg yolk or egg white, which is then pasteurized and dried.
10.3 Preserved eggs, including alkaline, salted, and canned eggs: Includes traditional Oriental preserved products, such as salt-cured duck eggs (Hueidan), and alkaline treated “thousand-year-old-eggs” (pidan).
10.4 Egg-based desserts (e.g. custard): Includes ready-to-eat products and products to be prepared from a dry mix. Examples include: flan and egg custard. Also includes custard fillings for fine bakery wares (e.g. pies).
11.0 Sweeteners, including honey: Includes all standardized sugars (11.1), non-standardized products (e.g. 11.2, 11.3, 11.4 and 11.6), and natural sweeteners (11.5 – honey).
11.1 Refined and raw sugars: Nutritive sweeteners, such as fully or partially purified sucrose (derived from sugar beet and sugar cane), glucose (derived from starch), or fructose, that are included in sub-categories 11.1.1 to 11.1.5.
11.1.1 White sugar, dextrose anhydrous, dextrose monohydrate, fructose: White sugar is purified and crystallized sucrose with a polarisation of not less than 99.7οZ. Dextrose anhydrous is purified and crystallized D-glucose without water of crystallization. Dextrose monohydrate is purified and crystallized D-glucose with one molecule of water of crystallization. Fructose is purified and crystallized D-fructose.
11.1.2 Powdered sugar, powdered dextrose: Powdered sugar (icing sugar) is finely pulverized white sugar with or without added anticaking agents. Powdered dextrose (icing dextrose) is finely pulverized dextrose anhydrous or dextrose monohydrate, or a mixture of the two, with or without added anticaking agents.
11.1.3 Soft white sugar, soft brown sugar, glucose syrup, dried glucose syrup, raw cane sugar: Soft white sugar is fine grain purified, moist sugar, that is white in colour. Soft brown sugar is fine grain moist sugar that is light to dark brown in colour. Glucose syrup is a purified concentrated aqueous solution of nutritive saccharides derived from starch and/or inulin. Dried glucose syrup is glucose syrup
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Food Category
Description
from which water has been partially removed. Raw cane sugar is partially purified sucrose crystallized from partially purified cane juice without further purification.
11.1.3.1 Dried glucose syrup used to manufacture sugar confectionery: Dried glucose syrup, as described in 11.1.3, used to manufacture candy products that are included in food category 5.2 (e.g. hard or soft candies).
11.1.3.2 Glucose syrup used to manufacture sugar confectionery: Glucose syrup, as described in 11.1.3, used to manufacture candy products that are included in food category 5.2 (e.g. hard or soft candies).
11.1.4 Lactose: A natural constituent of milk normally obtained from whey. It may be anhydrous, or contain one molecule of water of crystallization, or be a mixture of both forms.
11.1.5 Plantation or mill white sugar: Purified and crystallized sucrose with a polarisation of not less than 99.5οZ.
11.2 Brown sugar excluding products of food category 11.1.3: Includes large-grain, brown or yellow lump sugars, such as Demerara sugar.
11.3 Sugar solutions and syrups, also (partially) inverted, including treacle and molasses, excluding products of food category 11.1.3: Includes co-products of the sugar refining process (e.g. treacle and molasses), invert sugar (equimolar mixture of glucose and fructose produced from the hydrolysis of sucrose), and other sweeteners, such as high fructose corn syrup, high fructose inulin syrup and corn sugar.
11.4 Other sugars and syrups (e.g. xylose, maple syrup, sugar toppings): Includes all types of table syrups (e.g. maple syrup), syrups for fine bakery wares and ices (e.g. caramel syrup, flavoured syrups), and decorative sugar toppings (e.g. coloured sugar crystals for cookies).
11.5 Honey: Honey is the natural sweet substance produced by honeybees from the nectar of blossoms or secretions of plants. The honeybees collect the nectar or secretions, transform it by combination with specific substances of the bees’ own, and store it in a honeycomb to ripen and mature. Examples of honey include wildflower honey and clover honey.
11.6 Table-top sweeteners, including those containing high-intensity sweeteners: Includes products that are preparations of high-intensity sweeteners (e.g. acesulfame potassium) and/or of polyols (e.g. sorbitol) which may contain other additives and/or nutritive ingredients, such as carbohydrates. These products, which are sold to the final consumer, may be in powder, solid (e.g. tablets or cubes), or liquid form.
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Description
12.0 Salts, spices, soups, sauces, salads, protein products: This is a broad category that includes substances added to food to enhance its aroma and taste (12.1 – salt and salt substitutes; 12.2 – herbs, spices, seasonings and condiments (e.g. seasoning for instant noodles); 12.3 – vinegars; and 12.4 - mustards), certain prepared foods (12.5 – soups and broths; 12.6 – sauces and like products; and 12.7 – salads (e.g. macaroni salad, potato salad) and sandwich spreads, excluding cocoa- and nut-based spreads of food categories 04.2.2.5 and 05.1.3)), and products composed primarily of protein that are derived from soybeans or from other sources (e.g. milk, cereal, or vegetables) (12.9 - soybean-based seasonings and condiments; and 12.10 – protein products other than from soybeans).
12.1 Salt and salt substitutes: Includes salt (12.1.1.) and salt substitutes (12.1.2) used as seasoning for food.
12.1.1 Salt: Primarily food-grade sodium chloride. Includes table salt, iodized and fluoride iodized salt, and dendritic salt.
12.1.2 Salt substitutes: Salt substitutes are seasonings with reduced sodium content intended to be used on food in place of salt.
12.2 Herbs, spices, seasonings, and condiments (e.g. seasoning for instant noodles): This category describes items whose use is intended to enhance the aroma and taste of food.
12.2.1 Herbs and spices: Herbs and spices are usually derived from botanical sources, and may be dehydrated, and either ground or whole. Examples of herbs include basil, oregano and thyme. Examples of spices include cumin and caraway seeds. Spices may also be found as blends in powder or paste form. Examples of spice blends include chilli seasoning, chilli paste, curry paste, curry roux, and dry cures or rub that are applied to external surfaces of meat or fish.
12.2.2 Seasonings and condiments: Condiments include seasonings such as meat tenderizers, onion salt, garlic salt, Oriental seasoning mix (dashi), topping to sprinkle on rice (furikake, containing, e.g. dried seaweed flakes, sesame seeds and seasoning), and seasoning for noodles. The term “condiments” as used in the Food Category System does not include condiment sauces (e.g. ketchup, mayonnaise, mustard) or relishes.
12.3 Vinegars: Liquid produced from fermentation of ethanol from a suitable source (e.g. wine, cider). Examples include cider vinegar, wine vinegar, malt vinegar, spirit vinegar, grain vinegar, raisin vinegar, and fruit (wine) vinegar.
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Food Category
Description
12.4 Mustards: Condiment sauce prepared from ground often defatted mustard seed that is mixed into a slurry with water, vinegar, salt, oil and other spices and refined. Examples include Dijon mustard, and “hot” mustard (prepared from seeds with hulls).
12.5 Soups and broths: Includes ready-to-eat soups and mixes. The finished products may be water- (e.g. consommé) or milk-based (e.g. chowder).
12.5.1 Ready-to-eat soups and broths, including canned, bottled, and frozen: Water- or milk-based products consisting of vegetable, meat or fish broth with or without other ingredients (e.g. vegetables, meat, noodles). Examples include: bouillon, broths, consommés, water- and cream-based soups, chowders, and bisques.
12.5.2 Mixes for soups and broths: Concentrated soup to be reconstituted with water and/or milk, with or without addition of other optional ingredients (e.g. vegetables, meat, noodles). Examples include: bouillon powders and cubes; powdered and condensed soups (e.g. mentsuyu); and stock cubes and powders.
12.6 Sauces and like products: Includes ready-to-eat sauces, gravies and dressings, and mixes to be reconstituted before consumption. The ready-to eat products are divided into sub-categories for emulsified (12.6.1) and non-emulsified (12.6.2) products, whereas the sub-category for the mixes (12.6.3) encompasses both emulsified and non-emulsified sauce mixes.
12.6.1 Emulsified sauces and dips (e.g. mayonnaise, salad dressing, onion dips): Sauces, gravies, dressings based and dips, at least in part, on a fat- or oil-in water emulsion. Examples include: salad dressing (e.g. French, Italian, Greek, ranch style), fat-based sandwich spreads (e.g. mayonnaise with mustard), salad cream, and fatty sauces and snack dips (e.g. bacon and cheddar dip, onion dip).
12.6.2 Non-emulsified sauces (e.g. ketchup, cheese sauce, cream sauce, brown gravy): Include water-, coconut milk-, and milk-based sauces, gravies and dressings. Examples include: barbecue sauce, tomato ketchup, cheese sauce, Worcestershire sauce, Oriental thick Worcestershire sauce (tonkatsu sauce), chilli sauce, sweet and sour dipping sauce, and white (cream-based) sauce (sauce consisting primarily of milk or cream, with little added fat (e.g. butter) and flour, with or without seasoning or spices).
12.6.3 Mixes for sauces and gravies: Concentrated product, usually in powdered form, to be mixed with water, milk, oil or other liquid to prepare a finished sauce or gravy. Examples include mixes for cheese sauce, hollandaise sauce, and
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Food Category
Description
salad dressing (e.g. Italian or ranch dressing).
12.6.4 Clear sauces (e.g. fish sauce): Includes thin, non-emulsified clear sauces that may be water-based. These sauces may be used as condiments or ingredients rather than as finished gravy (for use e.g. on roast beef). Examples include: oyster sauce, and Thai fish sauce (nam pla).
12.7 Salads (e.g. macaroni salad, potato salad) and sandwich spreads excluding cocoa- and nut-based spreads of food categories 04.2.2.5 and 05.1.3: Includes prepared salads, milk-based sandwich spreads, non-standardized mayonnaise-like sandwich spreads, and dressing for coleslaw (cabbage salad).
12.8 Yeast and like products: Includes baker’s yeast and leaven used in the manufacture of baked goods. Includes the Oriental products koji (rice or wheat malted with A. oryzae) used in the production of alcoholic beverages.
12.9 Soybean-based seasonings and condiments: Includes products that are derived from soybeans and other ingredients intended for use as seasonings and condiments, such as fermented soybean paste and soybean sauces.
12.9.1 Fermented soybean paste (e.g. miso): The product is made of soybeans, salt, water and other ingredients, using the process of fermentation. The product includes dou jiang (China), doenjang (Republic of Korea), or miso (Japan), which maybe used in the preparation of soups or dressings, or as a seasoning.
12.9.2 Soybean sauce: A liquid seasoning obtained by fermentation of soybeans, non-fermentation (e.g. hydrolysis) of soybeans, or by hydrolysis of vegetable protein.
12.9.2.1 Fermented soybean sauce: A clear, non-emulsified sauce made of soybeans, cereal, salt and water by the fermentation process.
12.9.2.2 Non-fermented soybean sauces: Non-fermented soybean sauce, which is also known as non-brewed soybean sauce, may be produced from vegetable proteins, such as defatted soybeans that are acid-hydrolyzed (e.g. with hydrochloric acid), neutralized (e.g. with sodium carbonate), and filtered.
12.9.2.3 Other soybean sauce: Non-emulsified sauce made from fermented soybean sauce and/or non-fermented soybean sauce, with or without sugar, with or without caramelization process.
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Food Category
Description
12.10 Protein products other than from soybeans: Includes, for example, milk protein, cereal protein and vegetable protein analogues or substitutes for standard products, such as meat, fish or milk. Examples include: vegetable protein analogues, fu (a mixture of gluten (vegetable protein) and flour that is sold dried (baked) or raw, and is used as an ingredient, e.g. in miso soup) and proteinaceous meat and fish substitutes.
13.0 Foodstuffs intended for particular nutritional uses: Foods for special dietary use are specially processed or formulated to satisfy particular dietary requirements that exist because of a particular physical or physiological condition and/or specific disease and disorder. The composition of these foods must differ significantly from the composition of ordinary foods of comparable nature, if such foods exist. Dietetic foods other than those in 13.0 are included in the categories for their standard counterparts.
13.1 Infant formulae, follow-up formulae, and formulae for special medical purposes for infants: Foods that are intended for infants and for young children as defined in the sub-categories 13.1.1, 13.1.2, and 13.1.3.
13.1.1 Infant formulae: A human milk substitute for infants (aged no more than 12 months) that is specifically formulated to provide the sole source of nutrition during the first months of life up to the introduction of appropriate complementary feeding. Product is in a liquid form, either as a ready-to-eat product, or is reconstituted from a powder. Products, other than those under food category 13.1.3, may be, hydrolyzed protein and/or amino acid-based, or milk-based.
13.1.2 Follow-up formulae: Food intended for use as a liquid part of the complementary feeding of infants (aged at least 6 months) and for young children (aged 1-3 years). They may be ready-to-eat or in a powdered form to be reconstituted with water. Products, other than those under food category13.1.3, may be soy based hydrolyzed protein and/or amino acid-based, or milk-based.
13.1.3 Formulae for special medical purposes intended for infants: Foods for special dietary use that are specially processed or formulated and presented for the dietary management of infants and may be used only under medical supervision. They are intended for the exclusive or partial feeding of infants with limited or impaired capacity to take, digest, absorb or metabolize ordinary infant formulae or certain nutrients contained therein, or who have other special medically-determined nutrient requirement, whose dietary management cannot be achieved only by modification of the normal diet, by other foods for special dietary uses, or by a combination of the two.
13.2 Complementary foods for infants and young children: Foods that are intended for infants 6 months of age and older, and for progressive adaptation of infants and children to ordinary food. Products may be ready-to-eat or in powder form to be reconstituted with water, milk, or other suitable liquid. These foods exclude infant formulae (13.1.1), follow-up formulae (13.1.2), and formulae for special medical purposes (13.1.3). Examples include: cereal-, fruit-, vegetable-, and meatbased “baby foods” for infants, “toddler foods,” and “junior foods”; lactea flour, biscuits and rusks
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Food Category
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for children.
13.3 Dietetic foods intended for special medical purposes (excluding products of food category 13.1): Foods for special dietary use that are specially processed or formulated and presented for the dietary management of patients and may be used only under medical supervision. They are intended for the exclusive or partial feeding of patients with limited or impaired capacity to take, digest, absorb or metabolize ordinary foods or certain nutrients contained therein, or who have other special medically-determined nutrient requirement, whose dietary management cannot be achieved only by modification of the normal diet, by other foods for special dietary uses, or by a combination of the two.
13.4 Dietetic formulae for slimming purposes and weight reduction: Formula foods that when presented as “ready-to-eat” or when prepared in conformity with the directions for use are specifically presented as replacements for all or part of the total daily diet.80 Includes products with reduced caloric content such as those that are low in sugar and/or fat, sugar- or fat-free, or contain sugarand/ or fat-substitutes.
13.5 Dietetic foods (e.g, supplementary foods for dietary use) excluding products of food categories 13.1 -13.4 and 13.6: Products of high nutritional content, in liquid or solid form (e.g. protein bars), to be used by individuals as part of a balanced diet to provide supplemental nutrition. Products are not intended to be used for purposes of weight loss or as part of a medical regimen.
13.6 Food supplements: Includes vitamin and mineral supplements in unit dose forms such as capsules, tablets, powders, solutions, etc. where national jurisdictions regulate these products as food.
14.0 Beverages, excluding dairy products: This major category is divided into the broad categories of non-alcoholic (14.1) and alcoholic (14.2) beverages. Dairy-based beverages are included in 1.1.2.
14.1 Non-alcoholic ("soft") beverages: This broad category includes waters and carbonated waters (14.1.1), fruit and vegetable juices (14.1.2), fruit and vegetable nectars (14.1.3), water-based flavoured carbonated and non-carbonated drinks (14.1.4), and water-based brewed or steeped beverages such as coffee and tea (14.1.5).
14.1.1 Waters: Includes natural waters (14.1.1.1) and other bottled waters (14.1.1.2), each of which may be non-carbonated or carbonated.
14.1.1.1 Natural mineral waters and source waters: Waters obtained directly at the source and packaged close to the source; are characterized by the presence of certain mineral salts in relative proportions and trace elements or other constituents. Natural mineral water may be naturally carbonated (with carbon dioxide from the source), carbonated (with added
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Food Category
Description
carbon dioxide of another origin), decarbonated (with less carbon dioxide than present in the water at the source so it does not spontaneously give off carbon dioxide under conditions of standard temperature and pressure), or fortified (with carbon dioxide from the source), and non-carbonated (contains no free carbon dioxide).
14.1.1.2 Table waters and soda waters: Includes waters other than natural source waters that may be carbonated by addition of carbon dioxide and may be processed by filtration, disinfection, or other suitable means. These waters may contain added mineral salts. Carbonated and non-carbonated waters containing flavours are found in category 14.1.4. Examples are table water, bottled water with or without added minerals, purified water, seltzer water, club soda, and sparkling water.
14.1.2 Fruit and vegetable juices: This category applies only to fruit and vegetable juices. Beverages based on fruit and vegetable juices are found in food category 14.1.4.2. Fruit-vegetable juice blends have separate classifications for each component (i.e. fruit juice (14.1.2.1) and vegetable juice (14.1.2.3)).
14.1.2.1 Fruit juice: Fruit juice is the unfermented but fermentable liquid obtained from the edible part of sound, appropriately mature and fresh fruit or of fruit maintained in sound condition by suitable means. The juice is prepared by suitable processes, which maintain the essential physical, chemical, organoleptical and nutritional characteristics of the juices of the fruit from which it comes. The juice may be cloudy or clear, and may have restored (to the normal level attained in the same kind of fruit) aromatic substances and volatile flavour components, all of which must be obtained by suitable physical means, and all of which must have been recovered from the same kind of fruit. Pulp and cells obtained by suitable physical means from the same kind of fruit may be added. A single juice is obtained from one kind of fruit. A mixed juice is obtained by blending two or more juices or juices and purees, from different kinds of fruit. Fruit juice may be obtained, e.g. by directly expressing the juice by mechanical extraction processes, by reconstituting concentrated fruit juice (food category 14.1.2.3) with water, or in limited situations by water extraction of the whole fruit (e.g. prune juice from dried prunes).83 Examples include: orange juice, apple juice, black currant juice, lemon juice, orange-mango juice and coconut water.
14.1.2.2 Vegetable juice: Vegetable juice is the liquid unfermented but fermentable product intended for direct consumption obtained by mechanical expression, crushing, grinding, and/or sieving of one or more sound fresh vegetables or vegetables preserved exclusively by physical means. The juice may be clear, turbid, or pulpy. It may have been concentrated and reconstituted with water. Products may be based on a single vegetable (e.g. carrot) or blends of vegetables (e.g. carrots, celery).
14.1.2.3 Concentrates for fruit juice: Concentrated fruit juice is the product that complies with the definition given in food category 14.1.2.1. It is prepared by the physical removal of water from fruit juice in an amount to increase the Brix level to a value at least 50% greater than that established for reconstituted juice from the same fruit. In the production of juice that is to be concentrated, suitable processes are used, and may be combined, with simultaneous diffusion of the pulp cells or fruit pulp by water, provided that the water-extracted soluble fruit solids are added in-line to the primary juice, before the concentration procedure. Fruit juice concentrates may have restored (to the normal level attained in the same kind of fruit) aromatic
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substances and volatile flavour components, all of which must be obtained by suitable physical means, and all of which must be recovered from the same kind of fruit. Pulp and cells obtained by suitable physical means from the same kind of fruit may be added. Sold in liquid, syrup and frozen forms for the preparation of a ready-to-drink juice by addition of water. Examples include: frozen orange juice concentrate, and lemon juice concentrate.
14.1.2.4 Concentrates for vegetable juice: Prepared by the physical removal of water from vegetable juice. Sold in liquid, syrup and frozen forms for the preparation of a ready-to-drink juice by addition of water. Includes carrot juice concentrate.
14.1.3 Fruit and vegetable nectars: Fruit and vegetable nectars are beverages produced from purees, juices, or concentrates of either, blended with water and sugar, honey, syrups, and/or sweeteners.83 Fruit-vegetable nectar blends are reported under their components (i.e. fruit nectar (14.1.3.1) and vegetable nectar (14.1.3.2)).
14.1.3.1 Fruit nectar: Fruit nectar is the unfermented but fermentable product obtained by adding water with or without the addition of sugar, honey, syrups, and/or sweeteners to fruit juice, concentrated fruit juice, fruit purees or concentrated fruit purees, or a mixture of those products. Aromatic substances, volatile flavour components, pulp and cells, all of which must have been recovered from the same kind of fruit and obtained by suitable physical means, may be added. Products may be based on a single fruit or on fruit blends. Examples include: pear nectar and peach nectar.
14.1.3.2 Vegetable nectar: Product obtained by adding water with or without the addition of sugar, honey, syrups, and/or sweeteners to vegetable juice or concentrated vegetable juice, or a mixture of those products. Products may be based on a single vegetable or on a blend of vegetables.
14.1.3.3 Concentrates for fruit nectar: Prepared by the physical removal of water from fruit nectar or its starting materials.83 Sold in liquid, syrup and frozen forms for the preparation of a ready-to-drink nectar by addition of water. Examples: pear nectar concentrate and peach nectar concentrate.
14.1.3.4 Concentrates for vegetable nectar: Prepared by the physical removal of water from vegetable nectar. Sold in liquid, syrup and frozen forms for the preparation of ready-to-drink nectars by addition of water.
14.1.4 Water-based flavoured drinks, including “sport,” “energy,” or “electrolyte” drinks and particulated drinks: Includes all carbonated and non-carbonated varieties and concentrates. Includes products based on fruit and vegetable juices. Also, includes coffee-, tea- and herbal-based drinks.
14.1.4.1 Carbonated water-based flavoured drinks: Includes water-based flavoured drinks with added carbon dioxide with nutritive, non-nutritive and/or
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intense sweeteners and other permitted food additives. Includes gaseosa (water-based drinks with added carbon dioxide, sweetener, and flavour), and sodas such as colas, pepper-types, root beer, lemon-lime, and citrus types, both diet/light and regular types. These beverages may be clear, cloudy, or may contain particulated matter (e.g. fruit pieces). Includes so-called “energy” drinks that are carbonated and contain high levels of nutrients and other ingredients (e.g. caffeine, taurine, and carnitine).
14.1.4.2 Non-carbonated water-based flavoured drinks, including punches and ades: Include water-based flavoured drinks without added carbon dioxide, fruit and vegetable juice-based drinks (e.g. almond, aniseed, coconut-based drinks, and ginseng drink), fruit flavoured ades (e.g. lemonade, orangeade), squashes (citrus-based soft drinks), capile groselha, lactic acid beverage, ready-to-drink coffee and tea drinks with or without milk or milk solids, and herbal-based drinks (e.g. iced tea, fruit-flavoured iced tea, chilled canned cappuccino drinks) and “sports” drinks containing electrolytes. These beverages may be clear or contain particulated matter (e.g. fruit pieces), and may be unsweetened or sweetened with sugar or a non-nutritive high-intensity sweetener. Includes so-called “energy” drinks that are non-carbonated and contain high levels of nutrients and other ingredients (e.g. caffeine, taurine, and carnitine).
14.1.4.3 Concentrates (liquid or solid) for water-based flavoured drinks: Include powder, syrup, liquid and frozen concentrates for the preparation of carbonated or non-carbonated water-based non-alcoholic beverages by addition of water or carbonated water. Examples include: fountain syrups (e.g. cola syrup), fruit syrups for soft drinks, frozen or powdered concentrate for lemonade and iced tea mixes.
14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa: Includes the ready-to-drink products (e.g. canned), and their mixes and concentrates. Examples include: chicory-based hot beverages (postum), rice tea, mate tea, and mixes for hot coffee and tea beverages (e.g. instant coffee, powder for hot cappuccino beverages). Treated coffee beans for the manufacture of coffee products are also included. Ready-to-drink cocoa is included in category 1.1.2, and cocoa mixes in 5.1.1.
14.2 Alcoholic beverages, including alcohol-free and low-alcoholic counterparts: The alcohol-free and low-alcoholic counterparts are included in the same category as the alcoholic beverage.
14.2.1 Beer and malt beverages: Alcoholic beverages brewed from germinated barley (malt), hops, yeast, and water. Examples include: ale, brown beer, weiss beer, pilsner, lager beer, oud bruin beer, Obergariges Einfachbier, light beer, table beer, malt liquor, porter, stout, and barleywine.
14.2.2 Cider and perry: Fruit wines made from apples (cider) and pears (perry). Also includes cider bouche.
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14.2.3 Grape wines: Alcoholic beverage obtained exclusively from the partial or complete alcoholic fermentation of fresh grapes, whether crushed or not, or of grape must (juice).
14.2.3.1 Still grape wine: Grape wine (white, red, rosé, or blush, dry or sweet) that may contain up to a maximum 0.4g/100 ml (4000 mg/kg) carbon dioxide at 20 C.
14.2.3.2 Sparkling and semi-sparkling grape wines: Grape wines in which carbonation is produced during the fermentation process, either by bottle fermentation or closed tank fermentation. Also includes carbonated wine whose carbon dioxide is partially or totally of exogenous origin. Examples include: spumante, and “cold duck” wine.
14.2.3.3 Fortified grape wine, grape liquor wine, and sweet grape wine: Grape wines produced either by: (i) the fermentation of grape must (juice) of high sugar concentration; or (ii) by the blending of concentrated grape juice with wine; or (iii) the mixture of fermented must with alcohol. Examples include: grape dessert wine.
14.2.4 Wines (other than grape): Includes wines made from fruit other than grapes, apples and pears, and from other agricultural products, including grain (e.g. rice). These wines may be still or sparkling. Examples include: rice wine (sake), and sparkling and still fruit wines.
14.2.5 Mead: Alcoholic liquor made from fermented honey, malt and spices, or just of honey. Includes honey wine.
14.2.6 Distilled spirituous beverages containing more than 15% alcohol: Includes all distilled spirituous beverages derived from grain (e.g. corn, barley, rye, wheat), tubers (e.g. potato), fruit (e.g. grapes, berries) or sugar cane that contain greater than 15% alcohol. Examples include: aperitifs, brandy (distilled wine), cordials, liqueurs (including emulsified liqueurs), bagaceira belha (grappa from Portugal; bagaceira is a drink distilled from bagaço (pressed skins, seeds and stalks of the grapes)), eau de vie (a brandy), gin, grappa (Italian brandy distilled from the residues of pressed wine), marc (brandy distilled from grape or apple residue), korn [grain spirit (schnapps) of Germany, usually derived from rye (Roggen), sometimes from wheat (Weizen) or both (Getreide); also labelled as Kornbrantt or Kornbranttwein], mistela [also mistelle (France) and jeropico (South Africa); unfermented grape juice fortified with grape alcohol), ouzo (Greek spirit drink flavoured with aniseed), rum, tsikoudia (grape marc spirit from Crete), tsipouro (grape marc spirit from certain regions in Greece), wienbrand (style of grape brandy devised by Hugo Asbach, Rudesheim, Germany; literally, “burnt wine”], cachaça (Brazilian liquor made from fermented distilled sugar cane juice), tequila, whiskey, and vodka.
14.2.7 Aromatized alcoholic beverages (e.g. beer, wine and spirituous cooler-type beverages, low-alcoholic refreshers): Includes all non-standardized alcoholic beverage products. Although most of these products contain less
364
Food Category
Description
than 15% alcohol, some traditional non-standardized aromatized products may contain up to 24% alcohol. Examples include aromatized wine, cider and perry; aperitif wines; americano; batidas (drinks made from cachaça, fruit juice or coconut milk and, optionally, sweetened condensed milk); bitter soda and bitter vino; clarea (also claré or clary; a mixture of honey, white wine and spices; it is closely related to hippocras, which is made with red wine); jurubeba alcoholic drinks (beverage alcohol product made from the Solanum paniculatum plant indigenous to the north of Brazil and other parts of South America); negus (sangria; a hot drink made with port wine, sugar, lemon and spice); sod, saft, and sodet; vermouth; zurra (in Southern Spain, a sangria made with peaches or nectarines; also the Spanish term for a spiced wine made of cold or warm wine, sugar, lemon, oranges or spices); amazake (a sweet low-alcoholic beverages (<1% alcohol) made from rice by koji; mirin (a sweet alcoholic beverage (<10% alcohol) made from a mixture of shoochuu (a spirituous beverage), rice and koji); “malternatives,” and prepared cocktails (mixtures of liquors, liqueurs, wines, essences, fruit and plant extracts, etc. marketed as ready-to-drink products or mixes). Cooler-type beverages are composed of beer, malt beverage, wine or spirituous beverage, fruit juice(s), and soda water (if carbonated).
15.0 Ready-to-eat savouries: Includes all types of savoury snack foods.
15.1 Snacks - potato, cereal, flour or starch based (from roots and tubers, pulses and legumes): Includes all savoury snacks, with or without added flavourings, but excludes unsweetened crackers (category 7.1.2). Examples include potato chips, popcorn, pretzels, rice crackers (senbei), flavoured crackers (e.g. cheese-flavoured crackers), bhujia (namkeen; snack made of a mixture of flours, maize, potatoes, salt, dried fruit, peanuts, spices, colours, flavours, and antioxidants), and papads (prepared from soaked rice flour or from black gram or cow pea flour, mixed with salt and spices, and formed into balls or flat cakes).
15.2 Processed nuts, including coated nuts and nut mixtures (with e.g. dried fruit): Includes all types of whole nuts processed by, e.g. dry-roasting, roasting, marinating or boiling, inshell or shelled, salted or unsalted. Yoghurt-, cereal-, and honey-covered nuts, and dried fruit-nut-and-cereal snacks (e.g. “trail mixes”) are classified here. Chocolate-covered nuts are classified in 5.1.4, and nuts covered in imitation chocolate are included in 5.1.5.
15.3 Snacks - fish based: This describes savoury crackers with fish, fish products or fish flavouring. Dried fish per se that may be consumed as a snack is assigned to food category 9.2.5, and dried meat snacks (e.g. beef jerky, pemmican) are assigned to food category 8.3.1.2.
16.0 Prepared foods: These foods are not included in the other food categories (1-15) and should be considered on a case-by-case basis. Prepared foods are mixtures of multiple components (e.g. meat, sauce, grain, cheese, vegetables); the components are included in other food categories. Prepared foods require minimal preparation by the consumer (e.g. heating, thawing, rehydrating). Provisions for additives will be listed in this food category in the GSFA only if the additive is needed: (i) solely to have a technological function in the prepared food as sold to the consumer; or (ii) at a use level that has an intentional technological function in the prepared food that exceeds the use level that can be accounted for by carry-over from the individual components.
365
Senarai Aditif Makanan di bawah Table 3 of GSFA
INS No. Aditif Makanan
260 Acetic acid, glacial
472a Acetic and fatty acid esters of glycerol
1422 Acetylated distarch adipate
1414 Acetylated distarch phosphate
1451 Acetylated oxidized starch
1401 Acid-treated starch
406 Agar
400 Alginic acid
1402 Alkaline treated starch
1100 alpha-Amylase from Aspergillus oryzae var.
1100 alpha-Amylase from Bacillus licheniformis (Carbohydrase
1100 alpha-Amylase from Bacillus megaterium expressed in Bacillus subtilis
1100 alpha-Amylase from Bacillus stearothermophilus
1100 alpha-Amylase from Bacillus stearothermophilus expressed in Bacillus subtilis
1100 alpha-Amylase from Bacillus subtilis
264 Ammonium acetate
403 Ammonium alginate
503(i) Ammonium carbonate
510 Ammonium chloride
503(ii) Ammonium hydrogen carbonate
527 Ammonium hydroxide
328 Ammonium lactate
300 Ascorbic acid, L-
162 Beet red
1403 Bleached starch
1101(iii) Bromelain
629 Calcium 5'-guanylate
633 Calcium 5'-inosinate
634 Calcium 5'-ribonucleotides
263 Calcium acetate
404 Calcium alginate
302 Calcium ascorbate
170(i) Calcium carbonate
509 Calcium chloride
623 Calcium di-L-glutamate
578 Calcium gluconate
526 Calcium hydroxide
327 Calcium lactate
352(ii) Calcium malate, DL-
529 Calcium oxide
282 Calcium propionate
552 Calcium silicate
516 Calcium sulfate
150a Caramel I – plain caramel
290 Carbon dioxide
410 Carob bean gum
INS No. Aditif Makanan
407 Carrageenan
427 Cassia gum
140 Chlorophylls
1001 Choline salts and esters
330 Citric acid
472c Citric and fatty acid esters of glycerol
468 Cross-linked sodium carboxymethyl cellulose (Crosslinked-cellulose gum)
424 Curdlan
457 Cyclodextrin, alpha-
458 Cyclodextrin, gamma-
1400 Dextrins, roasted starch
628 Dipotassium 5'-guanylate
627 Disodium 5'-guanylate
631 Disodium 5'-inosinate
635 Disodium 5'-ribonucleotides
1412 Distarch phosphate
315 Erythorbic Acid (Isoascorbic acid)
968 Erythritol
462 Ethyl cellulose
467 Ethyl hydroxyethyl cellulose
297 Fumaric acid
418 Gellan gum
575 Glucono delta-lactone
1102 Glucose oxidase
620 Glutamic acid, L(+)-
422 Glycerol
626 Guanylic acid, 5'-
412 Guar gum
414 Gum arabic (Acacia gum)
507 Hydrochloric acid
463 Hydroxypropyl cellulose
1442 Hydroxypropyl distarch phosphate
464 Hydroxypropyl methyl cellulose
1440 Hydroxypropyl starch
630 Inosinic acid, 5'-
953 Isomalt (Hydrogenated isomaltulose)
416 Karaya gum
425 Konjac flour
270 Lactic acid, L-, D- and DL-
472b Lactic and fatty acid esters of glycerol
966 Lactitol
322(i) Lecithin
1104 Lipases
160d(iii) Lycopene, Blakeslea trispora
160d(i) Lycopene, synthetic
160d(ii) Lycopene, tomato
504(i) Magnesium carbonate
511 Magnesium chloride
625 Magnesium di-L-glutamate
580 Magnesium gluconate
528 Magnesium hydroxide
LAMPIRAN 3
366
INS No. Aditif Makanan
504(ii) Magnesium hydroxide carbonate
329 Magnesium lactate, DL-
530 Magnesium oxide
553(i) Magnesium silicate, synthetic
518 Magnesium sulfate
296 Malic acid, DL-
965(i) Maltitol
965(ii) Maltitol syrup
421 Mannitol
461 Methyl cellulose
465 Methyl ethyl cellulose
460(i) Microcrystalline cellulose (Cellulose gel)
471 Mono- and di-glycerides of fatty acids
624 Monoammonium L-glutamate
622 Monopotassium L-glutamate
621 Monosodium L-glutamate
1410 Monostarch phosphate
941 Nitrogen
942 Nitrous oxide
1404 Oxidized starch
1101(ii) Papain
440 Pectins
1413 Phosphated distarch phosphate
1200 Polydextroses
964 Polyglycitol syrup
1202 Polyvinylpyrrolidone, insoluble
632 Potassium 5’-inosinate
261 Potassium acetates
402 Potassium alginate
303 Potassium ascorbate
501(i) Potassium carbonate
508 Potassium chloride
332(i) Potassium dihydrogen citrate
577 Potassium gluconate
501(ii) Potassium hydrogen carbonate
351(i) Potassium hydrogen malate
525 Potassium hydroxide
326 Potassium lactate
351(ii) Potassium malate
283 Potassium propionate
515(i) Potassium sulfate
460(ii) Powdered cellulose
407a Processed eucheuma seaweed (PES)
944 Propane
280 Propionic acid
1101(i) Protease from Aspergillus orizae var.
1204 Pullulan
470(ii) Salts of oleic acid with calcium, potassium and sodium
551 Silicon dioxide, amorphous
262(i) Sodium acetate
401 Sodium alginate
301 Sodium ascorbate
500(i) Sodium carbonate
466 Sodium carboxymethyl cellulose (Cellulose gum)
INS No. Aditif Makanan
469 Sodium carboxymethyl cellulose, enzymatically hydrolysed (Cellulose gum, enzymatically hydrolyzed)
331(i) Sodium dihydrogen citrate
350(ii) Sodium DL-malate
316 Sodium erythorbate (Sodium isoascorbate)
365 Sodium fumarates
576 Sodium gluconate
500(ii) Sodium hydrogen carbonate
350(i) Sodium hydrogen DL-malate
514(ii) Sodium hydrogen sulfate
524 Sodium hydroxide
325 Sodium lactate
281 Sodium propionate
500(iii) Sodium sesquicarbonate
514(i) Sodium sulfate
420(i) Sorbitol
420(ii) Sorbitol syrup
1420 Starch acetate
1450 Starch sodium octenyl succinate
1405 Starches, enzyme treated
553(iii) Talc
417 Tara gum
957 Thaumatin
171 Titanium dioxide
413 Tragacanth gum
1518 Triacetin
380 Triammonium citrate
333(iii) Tricalcium citrate
332(ii) Tripotassium citrate
331(iii) Trisodium citrate
415 Xanthan gum
967 Xylitol
367
Annex to Table 3
No. Kategori Kategori Makanan
1.0 Dairy products and analogues, excluding products of food category 02.0
1.1 Fluid Milk and Milk Products
1.1.1 Fluid milk (plain)
1.1.2 Other fluid milk (plain)
1.1.3 Fluid buttermilk (plain)
1.2 Fermented and renneted milk products (plain)1
1.2.1 Fermented milks (plain)
1.2.1.1 Fermented milks (plain), not heat-treated after fermentation
1.2.1.2 Fermented milks (plain), heat-treated after fermentation
1.2.2 Renneted milk (plain)
1.4 Cream (plain) and the like
1.4.1 Pasteurized cream (plain)
1.4.2 Sterilized and UHT creams, whipping or whipped creams, and reduced fat creams (plain)
1.6 Cheese and analogues
1.6.3 Whey Cheese
1.6.6 Whey protein cheese
1.8 Whey and whey products, excluding whey cheeses
1.8.2 Dried whey and whey products, excluding whey cheese
2.0 Fats and oils, and fat emulsions
2.1 Fats and oils essentially free from water
2.1.1 Butter oil, anhydrous milkfat, ghee
2.1.2 Vegetable oils and fats
2.1.3 Lard, tallow, fish oil, and other animal fats
2.2 Fat emulsions mainly of type water-in-oil
2.2.1 Butter
4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
4.1 Fruit
4.1.1 Fresh fruit
4.1.1.1 Untreated fresh fruit
4.1.1.2 Surface-treated fresh fruit
4.1.1.3 Peeled or cut fresh fruit
4.2 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
4.2.1 Fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
4.2.1.1 Untreated fresh vegetables, (including mushrooms and fungi, roots and tubers, pulses and legumes (including soybeans), and aloe vera), seaweeds and nuts and seeds
4.2.1.2 Surface-treated fresh vegetables, (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds and nuts and seeds
4.2.1.3 Peeled, cut or shredded fresh vegetables, (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds and nuts and seeds
4.2.2 Processed vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
4.2.2.1 Frozen vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
4.2.2.7 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 6.8.6, 6.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3
6.0 Cereals and cereal products, derived from cereal grains, from roots and tubers, pulses, legumes and pith or soft core of palm tree, excluding bakery wares of food category 07.0
6.1 Whole, broken or flaked grain, including rice
6.2 Flours and starches (including soybean powder)
6.2.1 Flours
6.2.2 Starches
6.4 Pastas and noodles and like products (e.g. rice paper, rice vermicelli, soybean pastas and
LAMPIRAN 4
368
No. Kategori Kategori Makanan
noodles)
6.4.1 Fresh pastas and noodles and like products
6.4.2 Dried pastas and noodles and like products
8.0 Meat and meat products, including poultry and game
8.1 Fresh meat, poultry, and game
8.1.1 Fresh meat, poultry and game, whole pieces or cuts
8.1.2 Fresh meat, poultry and game, comminuted
9.0 Fish and fish products, including molluscs, crustaceans, and echinoderms
9.1 Fresh fish and fish products, including molluscs, crustaceans and echinoderms
9.1.1 Fresh fish
9.1.2 Fresh molluscs, crustaceans, and echinoderms
9.2 Processed fish and fish products, including molluscs, crustaceans and echinoderms
9.2.1 Frozen fish, fish fillets, and fish products, including molluscs, crustaceans, and echinoderms
9.2.2 Frozen battered fish, fish fillets and fish products, including molluscs, crustaceans,and echinoderms
9.2.3 Frozen minced and creamed fish products, including molluscs, crustaceans, and echinoderms
9.2.4 Cooked and/or fried fish and fish products, including molluscs, crustaceans, and echinoderms
9.2.4.1 Cooked fish and fish products
9.2.4.2 Cooked molluscs, crustaceans, and echinoderms
9.2.4.3 Fried fish and fish products, including molluscs, crustaceans, and echinoderms
9.2.5 Smoked, dried, fermented, and/or salted fish and fish products, including molluscs, crustaceans, and echinoderms
10.0 Eggs and egg products
10.1 Fresh eggs
10.2 Egg products
10.2.1 Liquid egg products
10.2.2 Frozen egg products
11.0 Sweeteners, including honey
11.1 Refined and raw sugars
11.1.1 White sugar, dextrose anhydrous, dextrose monohydrate, fructose
11.1.2 Powdered sugar, powdered dextrose
11.1.3 Soft white sugar, soft brown sugar, glucose syrup, dried glucose syrup, raw cane sugar
11.1.3.1 Dried glucose syrup used to manufacture sugar confectionery
11.1.3.2 Glucose syrup used to manufacture sugar confectionery
11.1.4 Lactose
11.1.5 Plantation or mill white sugar
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
12.0 Salts, spices, soups, sauces, salads and protein products
12.1 Salt and salt substitutes
12.1.1 Salt
12.1.2 Salt substitutes
12.2 Herbs, spices, seasonings, and condiments (e.g. seasoning for instant noodles)
12.2.1 Herbs and spices (EXCLUDING SPICES)
13.0 Foodstuffs intended for particular nutritional uses
13.1 Infant formulae, follow-up formulae, and formulae for special medical purposes for infants
13.1.1 Infant formulae
13.1.2 Follow-up formulae
13.1.3 Formulae for special medical purposes for infants
13.2 Complementary foods for infants and young children
14.0 Beverages, excluding dairy products
14.1 Non-alcoholic ("soft") beverages
14.1.1 Waters
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No. Kategori Kategori Makanan
14.1.1.1 Natural mineral waters and source waters
14.1.1.2 Table waters and soda waters
14.1.2 Fruit and vegetable juices
14.1.2.1 Fruit juice
14.1.2.2 Vegetable juice
14.1.2.3 Concentrates for fruit juice
14.1.2.4 Concentrates for vegetable juice
14.1.3 Fruit and vegetable nectars
14.1.3.1 Fruit nectar
14.1.3.2 Vegetable nectar
14.1.3.3 Concentrates for fruit nectar
14.1.3.4 Concentrates for vegetable nectar
14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal beverages, excluding cocoa
14.2 Alcoholic beverages, including alcohol-free and low-alcoholic counterparts
14.2.3 Grape wines
14.2.3.1 Still grape wine
14.2.3.2 Sparkling and semi-sparkling grape wines
14.2.3.3 Fortified grape wine, grape liquor wine, and sweet grape wine
1: Acidity regulators, packaging gases, stabilizers and thickeners listed in Table 3 are acceptable for use in fermented milks,
heat treated after fermentation, as defined in the Standard for Fermented Milks (CODEX STAN 243-2004) that correspond
to food category 01.2.1.2 “Fermented milks (plain), heat treated after fermentation”
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