Gulf Standard                                                           GSO 5/DS…..:2012  
 
143 whey based drinks).
01.6.1 Unripened cheese. 300 
mg/kg 3 
01.6.2.2 Rind of ripened cheese. 300 
mg/kg  
01.6.4 Processed cheese. 200 
mg/kg 3 
01.6.5 Cheese analogues. 300 
mg/kg 3 
01.7 Dairy-based desserts (e.g., pudding, 
fruit or flavoured yoghurt).300 
mg/kg 161 
02.1.3 Fish oil, and other animal fats. 300 
mg/kg 161 
02.4 Fat-based desserts excluding dairy-
based dessert products of food category 01.7.50 mg/kg  
03.0 Edible ices, including sherbet and 
sorbet.50 mg/kg  
04.1.2.5 Jams, jellies, marmelades. 300 
mg/kg 161 
04.1.2.6 Fruit-based spreads (e.g., chutney) 
excluding products of food category 
04.1.2.5.300 
mg/kg 161 
04.1.2.7 Candied fruit. 200 
mg/kg 161 
04.1.2.8 Fruit preparations, including pulp, 
purees, fruit toppings and coconut 
milk.300 
mg/kg 161 &182 
04.1.2.9 Fruit-based desserts, including fruit-
flavoured water-based desserts.50 mg/kg 161 
04.1.2.11 Fruit fillings for pastries. 300 
mg/kg 161 
04.2.1.2 Surface-treated fresh vegetables 
(including mushrooms and fungi, roots and tubers, pulses and legumes, 
and aloevera), seaweeds, and nuts and 
seeds.300 
mg/kg 4 & 16 
04.2.2.6 
 Vegetable (including mushrooms and 
fungi, roots and tubers, pulses and 50 mg/kg 92 Gulf Standard                                                           GSO 5/DS…..:2012  
 
144 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.
04.2.2.7 Fermented vegetable (including 
mushrooms and fungi, roots and 
tubers, pulses and legumes, and aloe 
vera) and seaweed products, excluding 
fermented soybean 
products of food categories 06.8.6, 
06.8.7, 12.9.1, 12.9.2.1 and12.9.2.3.200 
mg/kg 92 
05.1.4 Cocoa and chocolate products. 400 
mg/kg 183 
05.1.5 Imitation chocolate, chocolate 
substitute products.300 
mg/kg  
05.2 
 Confectionery including hard and soft 
candy, nougats, etc. other than food 
categories 05.1, 05.3 and 05.4.300 
mg/kg 161 
05.3 Chewing gum. 300 
mg/kg  
05.4 
 Decorations (e.g., for fine bakery 
wares), toppings (non fruit) and sweet sauces.300 
mg/kg  
06.3 Breakfast cereals, including rolled 
oats300 
mg/kg 161 
06.4.3 Pre-cooked pastas and noodles and 
like products.300 
mg/kg  
06.5 
 Cereal and starch based desserts (e.g., 
rice pudding, tapioca pudding).50 mg/kg  
07.2 Fine bakery wares (sweet, salty, 
savoury) and mixes.50 mg/kg  
08.1 Fresh meat, poultry, and game. 300 
mg/kg 4 & 16 
08.2 
 Processed meat, p oultry, and game 
products in whole pieces or cuts.300 
mg/kg 16 
08.3.1.1 
 Cured (including salted) non-heat 
treated processed comminuted meat, 
poultry, and game products.300 
mg/kg 16 
08.3.1.2 Cured (including salted) and dried 135  Gulf Standard                                                           GSO 5/DS…..:2012  
 
145 non-heat treated processed 
comminuted meat, poultry, and game products.mg/kg 
08.3.1.3 
 Fermented non-heat treated processed 
comminuted meat, poultry, and game 
products.300 
mg/kg 16 
08.3.2 
 Heat-treated processed comminuted 
meat, poultry, and game products.300 
mg/kg 16 
08.3.3 
 Frozen processed comminuted meat, 
poultry, and game products.300 
mg/kg 16 
08.4 Edible casings (e.g., sausage casings). 300 
mg/kg 16 
09.1.1 Fresh fish. 300 
mg/kg 4, 16 & 50 
09.1.2 Fresh mollusks, crustaceans, and 
echinoderms.300 
mg/kg 4 & 16 
09.2.1 
 Frozen fish, fish fillets, and fish 
products, including mollusks, 
crustaceans, and echinoderms.300 
mg/kg 95 
09.2.2 
 Frozen battered fish, fish fillets, and 
fish products, including mollusks, crustaceans, and echinoderms.300 
mg/kg 16 
09.2.3 
 Frozen minced and creamed fish 
products, including mollusks, crustaceans, and echinoderms.300 
mg/kg 16 & 95 
09.2.4.1 Cooked fish and fish products 300 
mg/kg 95 
09.2.4.2 Cooked mollusks, crustaceans, and 
echinoderms250 
mg/kg  
09.2.4.3 Fried fish and fish products, including 
mollusks, crustaceans, and echinoderms.300 
mg/kg 16 
09.2.5 Smoked, dried, fermented, and/or 
salted fish and fish products, including mollusks, crustaceans, and echinoderms.100 
mg/kg 22 
09.3.1 Fish and fish products, including 
mollusks, crustaceans, and echinoderms, marinated and/or in jelly.300 
mg/kg 16 Gulf Standard                                                           GSO 5/DS…..:2012  
 
146 09.3.2 Fish and fish products, including 
mollusks, crustaceans, and echinoderms, pickled and/or in brine.300 
mg/kg 16 
09.3.3 Salmon substitutes, caviar, and other 
fish roe products.300 
mg/kg  
09.3.4 Semi-preserved fish and fish 
products, including mollusks, 
crustaceans, and echinoderms (e.g., 
fish paste), excludingproducts of food
 categories 09.3.1 - 
09.3.3.300 
mg/kg  
09.4 Fully preserved, including canned or 
fermented fish and fish products, including mollusks, crustaceans, and echinoderms.300 
mg/kg 95 
10.1 Fresh eggs. GMP 4 
10.4 Egg-based desserts (e.g., custard). 50 mg/kg  
12.2.2 Seasonings and condiments. 300 
mg/kg  
12.4 Mustards. 300 
mg/kg  
12.5 Soups and broths. 50 mg/kg  
12.6 Sauces and like products. 300 
mg/kg  
13.3 Dietetic foods intended for special 
medical purposes excluding products of food category 13.1).50 mg/kg  
13.4 Dietetic formulae for slimming 
purposes and weight reduction.50 mg/kg  
13.5 Dietetic foods (e.g., supplementary 
foods for dietary use) excluding products of food categories 13.1 
- 
13.4 and 13.6.300 
mg/kg  
13.6 Food supplements. 300 
mg/kg  
14.1.4 Water-based flavoured drinks, 
including "sport,""energy," or 
electrolyte" drinks and particulated 
drinks.100 
mg/kg 127 &161 
15.1 Snacks - potato, cereal, flour or starch 200  Gulf Standard                                                           GSO 5/DS…..:2012  
 
147 based (from roots and tubers, pulses 
and legumes).mg/kg 
* This material may be having a negat ive effect on activity and concentr ation in children.(The prior 
statement must be written under contents.( 
 
TALC  
INS 553(iii)       Talc  Functional Class: Anticaking agent, Glazing agent, 
Thickener 
Food 
Cat No Food Category Max 
Level Notes 
01.8.2 Dried whey and whey products, 
excluding whey cheeses. 10000 
mg/kg  
 
TARTRATES . 
 
INS 334 L(+)-    Tartaric acid Fu nctional Class:  Acidity regulator, 
Antioxidant, sequestrant 
INS 335(i)          Monosodium tartrate Fu nctional Class: Acidity regulator, 
Sequestrant, stabilizer 
INS 335(ii)         Sodium L(+) -tartrate Functional Class: Acidity regulator, 
Sequestrant, stabilizer 
INS 336(i)          Monopotassium tartrate Functi onal Class: Acidity regulator, 
sequestrant, Stabilizer 
INS 336(ii)         Dipotassium tart rate Functional Class: Acidity regulator, 
Sequestrant, stabilizer 
INS 337              Potassium sodium L(+) -tartrate Functional Class: Acidity 
regulator,  sequestrant, Stabilizer 
 
Food 
Cat No Food Category Max 
Level Notes 
14.1.2.1 Fruit juice. 4000 
mg/kg 45, 128 
&129 
14.1.2.3 Concentrates for fruit juice. 4000 
mg/kg 45, 127, 
128& 129 
14.1.3.1 Fruit nectar. 4000 
mg/kg 45 & 128 
14.1.3.3 Concentrates for fruit nectar. 4000 
mg/kg 45, 127 
&128 Gulf Standard                                                           GSO 5/DS…..:2012  
 
148 TERTIARY BUTYLHYDR OQUINONE  (TBHQ). 
 
INS 319       Tertiary butylhydroquinone  (TBHQ) Functional Class: 
Antioxidant. 
Food 
Cat No Food Category Max 
Level Notes 
01.3.2 Beverage whiteners. 100mg/kg 15 & 195 
02.1.2 Vegetable oils and fats. 200mg/kg 15 & 130 
02.1.3 Fish oil, and other animal fats. 200mg/kg 15 & 130 
02.2.2 Fat spreads, dairy fat spreads and 
blended spreads.200mg/kg 15 & 130 
02.3 Fat emulsions mainly of type oil-in-
water, including mixed and/or flavoured products based on fat emulsions.200mg/kg 15 & 130 
02.4 Fat-based desserts excluding dairy-
based dessert products of food 
category 01.7.200mg/kg 15 & 130 
03.0 Edible ices, including sherbet and 
sorbet.200mg/kg 15 & 195 
05.1.4 Cocoa and chocolate products. 200 
mg/kg 15, 130 
&141 
05.2 Confectionery including hard and soft 
candy, nougats, etc. other than food 
categories 05.1, 05.3 and 05.4.200mg/kg 15 & 130 
05.3 Chewing gum. 400 
mg/kg 130 
05.4 Decorations (e.g., for fine bakery 
wares), toppings (non -fruit) and sweet 
sauces.200mg/kg 15 & 130 
06.4.3 Pre-cooked pastas and noodles and 
like products.200mg/kg 15 & 130 
07.1.1 Breads and rolls. 200mg/kg 15 & 195 
07.1.2 Crackers, excluding sweet crackers. 200mg/kg 15 & 195 
07.1.3 Other ordinary bakery products (e.g., 
bagels, pita, English muffins).200mg/kg 150&130 
07.1.4 Bread-type products, including bread 
stuffing and bread crumbs.200mg/kg 15 & 195 
08.2 Processed meat, p oultry, and game 100mg/kg 15, 130 Gulf Standard                                                           GSO 5/DS…..:2012  
 
149 products in whole pieces or cuts. &167 
08.3 Processed comminuted meat, poultry, 
and game products.100mg/kg 15, 130 
&162 
12.2 Herbs, spices, seasonings and 
condiments (e.g., seasoning for instant 
noodles).200mg/kg 15 & 130 
12.4 Mustards. 200 
mg/kg 15 
12.5 Soups and broths. 200mg/kg 15 & 130 
12.6 Sauces and like products. 200mg/kg 15 & 130 
15.0 Ready-to-eat savouries. 200mg/kg 15 & 130 
 
THERMALLY OXIDIZED SOY A BEAN OIL INTERACTED WITH 
MONO - AND DIGLYCERIDES OF FATTY ACIDS.  
 
INS 479         Thermally oxidized soya  bean oil Functional Class: Emulsifier 
interacted with mono- and di glycerides of fatty acids. 
 
Food 
Cat No Food Category Max 
Level Notes 
02.2.2 Fat spreads, dairy fat spreads and 
blended spreads. 5000 
mg/kg  
 
THIODIPROPIONATES . 
INS 388        Thiod ipropionic acid Fu nctional Class: Antioxidant. 
INS 389       Dilauryl thiodipropionate Fu nctional Class: Antioxidant.  
Food 
Cat No Food Category Max 
Level Notes 
02.1.2 Vegetable oils and fats. 200 
mg/kg 46 
02.1.3 Fish oil, and other animal fats. 200 
mg/kg 46 
02.2.2 Fat spreads, dairy fat spreads and 
blended spreads.200 
mg/kg 46 
09.2.2 Frozen battered fish, fish fillets, and 
fish products, including mollusks, 
crustaceans, and echinoderms.200mg/k
g 15&46 
14.1.4 Water-based flavoured drinks, 1000mg/ 15&46 Gulf Standard                                                           GSO 5/DS…..:2012  
 
150 including "sport,""energy," or" 
electrolyte" drinks and particulated 
drinks.kg 
15.0 Ready-to-eat savouries. 200 
mg/kg 46 
 
TOCOPHEROLS.  
 
INS 307a        d-alpha-Tocophero l Functional Clas s: Antioxidant. 
INS 307b       Tocopherol concentrat e, mixed Functional Class: Antioxidant. 
INS 307c       dl-alpha-Tocopherol Functional Class: Antioxidant.  
 
Food 
Cat No Food Category Max 
Level Notes 
02.1. 1 Butter oil, anhydrous milk fat, ghee. 500 
mg/kg 171 
02.2.2 Fat spreads, dairy fat spreads and 
blended spreads. 500 
mg/kg  
 
 
TRIETHYL CITRATE.  
 
INS 1505    Triethyl citrate Functional  Class: Carrier, Emulsifier,  Sequestrant, 
Stabilizer. 
 
Food 
Cat No Food Category Max 
Level Notes 
10.2.1 Liquid egg products. 2500 
mg/kg 47 
10.2.3 Dried and/or heat coagulated egg 
products.2500 
mg/kg 47 
14.1.4 Water-based flavoured drinks, 
including "sport,""energy," or" 
electrolyte" drinks and particulated 
drinks.200 
mg/kg  Gulf Standard                                                           GSO 5/DS…..:2012  
 
151  
TRIPOTASSIUM CITRATE.  
 
INS 332(II)     Tripotas sium citrate Functional Class: Acidity regulator, 
Sequestrant, Stabilizer. 
 
Food 
Cat No Food Category Max 
Level Notes 
01.8.2 Dried whey and whey products, 
excluding whey cheeses.GMP  
 
TRISODIUM CITRATE.  
INS 331(iii)  Trisodium citrate Functional Class : Acidity regulator, Emulsifier,  
Sequestrant, Stabilizer. 
Food 
Cat No Food Category Max 
Level Notes 
01.8.2 Dried whey and whey products, 
excluding whey cheeses.GMP  
02.1.1 Butter oil, anhydrous milk fat, ghee. GMP 171 
 
 Annex Table (1A) 
Permitted Natural Colours for Use in Foodstuffs in General 
NOTE color INS 
 Lycopene D  161 
 Lutein  160 B 
Betanine Beet root red 162 
Grape skin extract Anthocyanine 163 
 Paprika Oleoresin 160 C  
 Turmeric Powder  )II( 100 
 Curcumin  )I( 100 
 Chlorophyll 140 
 Plain caramel 150 A  
 Caustic sulphite 150B Gulf Standard                                                           GSO 5/DS…..:2012  
 
152 caramel 
 Activated vegetable 
carbon 153 
White dye 6 Titanium dioxide 171 
Food brown 3 Chocolate brown HT 155 
 
  
Annex Table (1B) 
Permitted Synthetic Colours for Use in Foodstuffs in General 
 
NOTE color INS 
Food brown 3 Chocolate brown HT 155 
 
 
Table (2) 
Food Categories or Individual Food Items in Which 
Food Additives are Permitted 
Food Category No.  Dairy-based drinks, flavoured and/or 
fermented (e.g., chocolate milk, cocoa, 
eggnog, drinking yoghurt, whey based drinks).  01.1.2 
Additive  INS Max Level  Notes  
Acesulfame potassium. 950 350 mg/kg 161 & 188 
Alitame. 956 100 mg/kg 161 
*Allura red AC. 129 300 mg/kg 52 & 161 
Aspartame. 951 600 mg/kg 161&191 
Aspartame-acesulfame salt. 962 350 mg/kg 113 & 161 
Brilliant blue FCF. 133 150 mg/kg 52 
Caramel iii - ammonia caramel. 150c 2000 mg/kg 52 
Caramel iv - sulfite ammonia 
caramel. 150d    2000 mg/kg 52 
Carmines. 120   150 mg/kg 52 
Beta-Carotenes. 160a(ii) 1000 mg/kg 52 
Beta-Carotenes, synthetic . 
Beta-Carotenes, Blakeslea trispora . 
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl  ester, beta 
apo-8'- . 160a(i) 
160a(iii) 
160e  
160f 150 mg/kg  52 
Chlorophylls, copper complexes.  
Chlorophyllin copper complexes, potassium and sodium salts.  141(i)   
141(ii) 50 mg/kg 52 & 190 
Diacetyltartaric a nd fatty acid esters 472e 5000 mg/kg  Gulf Standard                                                           GSO 5/DS…..:2012  
 
153 of glycerol. 
Fast green FCF. 143 100 mg/kg 52 
Grape skin extract. 163(ii) 150 mg/kg 52 & 181 
Indigotine (Indigo carmine). 132 300 mg/kg 52 
Iron oxide, black.  
Iron oxide, red .  
Iron oxide, yellow . 172(i) 
172(ii) 
172(iii) 20 mg/kg 52 
Neotame.  961 20 mg/kg 161 
Polysorbates. 432  - 436 3000 mg/kg  
Propylene glycol esters of fatty acids 477 5000 mg/kg  
Riboflavin, synthetic.  
Riboflavin 5' -phosphate sodium . 
Riboflavin from Bacillus subtilis.  101(i) 
101(ii) 
101(iii) 300 mg/kg 52 
Saccharin.  
Calcium saccharin .  
Potassium saccharin .  
Sodium saccharin.  954(i) , 
954(ii), 
954(iii), 
954(iv)  80 mg/kg 161 
Steviol glycosides. 960         200 mg/kg 26&201 
Sucralose (Trichlorogalactosucrose). 955 300 mg/kg 161 
Sulfites 220-225, 227, 
228, 539 300 mg/kg 52 
*This material may be having a negat ive effect on activity and concentr ation in children.(The prior 
statement must be written under contents). 
 
Food Category No Fermented and renneted milk products (plain), 
excluding food category 01.1.2 (dairybased 
drinks)  01.2 
Additive  INS Max Level  Notes  
Phosphates. 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 1000 mg/kg  33 
 
Food Category No.  Fermented milks (plain).  01.2.1 
Additive  INS Max Level  Notes  
Caramel iv - sulfite ammonia 150d 150 mg/kg 12 Gulf Standard                                                           GSO 5/DS…..:2012  
 
154 caramel. 
 
Food Category No.  Fermented milks (plain), heat-treated after 
fermentation.  01.2.1.2 
Additive  INS Max Level  Notes  
Diacetyltartaric a nd fatty acid esters 
of glycerol. 472e 5000 mg/kg  
 
 
 
Food Category No.  Renneted milk (plain).  01.2.2 
Additive  INS Max Level  Notes  
Caramel iv - sulfite ammonia 
caramel. 150d GMP  
Diacetyltartaric a nd fatty acid esters 
of glycerol. 472e 5000 mg/kg  
 
Food Category No.  Beverage whiteners .  01.3.2 
Additive  INS Max Level  Notes  
Acesulfame potassium. 950 2000 mg/kg 161 & 188 
Ascorbyl palmitate.  
Ascorbyl stearate. 304 
305  80 mg/g 10 
Aspartame. 951 6000 mg/kg 161&191 
Butylated hydroxyanisole (BHA).  320 100 mg/kg 15 & 195 
Butylated hydroxytoluene (BHT).  321 100 mg/kg  15 &195 
Neotame.  961 65 mg/kg 161 
Caramel iii - ammonia caramel. 150c   1000 mg/kg  
Caramel iv - sulfite ammonia. 150d    1000 mg/kg  
Beta-Carotenes, vegetable. 160a(ii) 1000 mg/kg  
Beta-Carotenes, synthetic . 
Beta-Carotenes, Blakeslea trispora . 
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl  ester, beta 
apo-8'- . 160a(i) 
160a(iii) 
160e  
160f 100 mg/kg  
Diacetyltartaric a nd fatty acid esters 
of glycerol. 472e 5000 mg/kg  
Neotame. 961 65 mg/kg 161 
Polysorbates 432  - 436 4000 mg/kg  
Propylene glycol esters of fatty acids 477 1000 mg/kg  
Riboflavins 101(i) , 
101(ii), 
101(iii) 300 mg/kg  Gulf Standard                                                           GSO 5/DS…..:2012  
 
155 Sorbates 200  - 203 200 mg/kg  
Sucralose (Trichlorogalactosucrose) 955        580 mg/kg 161 
Tertiary butylhydroquinone  (TBHQ) 319 100mg/kg 15 & 195 
 
Food Category No.  Pasteurized cream (plain) . 01.4.1 
Additive  INS Max Level  Notes  
Polysorbates 432  - 436 1000 mg/kg  
 
 
Food Category No.  Sterilized and UHT creams, whipping and 
whipped creams, and reduced fat creams 
(plain).  01.4.2 
Additive  INS Max Level  Notes  
Diacetyltartaric a nd fatty acid esters 
of glycerol 472e 6000 mg/kg  
Polysorbates 432  - 436 1000 mg/kg  
 
Food Category No.  Clotted cream (plain).  01.4.3 
Additive  INS Max Level  Notes  
Diacetyltartaric a nd fatty acid esters 
of glycerol 472e 5000 mg/kg  
Nisin  234 10 mg/kg 28 
Polysorbates 432  - 436 1000 mg/kg  
 
Food Category No.  Cream analogues.  01.4.4 
Additive  INS Max Level  Notes  
Acesulfame potassium 950 1000 mg/kg 161 & 188 
Aspartame   951 1000 mg/kg 161&191 
Caramel iii - ammonia caramel 150c    5000 mg/kg  
Caramel iv - sulfite ammonia 
caramel 150d 5000 mg/kg  
Beta-Carotenes, vegetable 160a(ii) 20 mg/kg  
Beta-Carotenes, synthetic . 
Beta-Carotenes, Blakeslea trispora . 
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl  ester, beta 
apo-8'- . 160a(i) 
160a(iii) 
 
160e 
160f 20 mg/kg  
Diacetyltartaric a nd fatty acid esters 
of glycerol 472e 6000 mg/kg  
Grape skin extract 163(ii) 150 mg/kg 181 & 201 
Neotame  961 33 mg/kg 161 Gulf Standard                                                           GSO 5/DS…..:2012  
 
156 Polysorbates 432  - 436 5000 mg/kg  
Propylene glycol esters of fatty acids 477 5000 mg/kg 86 
 Sucralose (Trichlorogalactosucrose) 955     580 mg/kg 161 
 
Food Category No.  Milk powder and cream powder (plain).  01.5.1 
Additive  INS Max 
Level  Notes  
Ascorbyl palmitate  
Ascorbyl stearate 304 
305 50 
mg/kg 10 
Butylated 
hydroxyanisole (BHA)  320 100 
mg/kg 15 & 196 
Butylated 
hydroxytoluene (BHT)  321 200 
mg/kg 15 & 196 
Diacetyltartaric and 
fatty acid esters of glycerol 472e 10000 
mg/kg  
Polydimethylsiloxane 900a 10 
mg/kg  
Propyl gallate  310 200 
mg/kg 15, 75 & 
196 
 
Food Category No.  Milk and cream powder analogues.  01.5.2 
Additive  INS Max Level  Notes  
Acesulfame potassium 950 1000 mg/kg 161 & 188 
Ascorbyl palmitate  
Ascorbyl stearate 304 
305 80 mg/kg 10 
Aspartame   951 2000 mg/kg 161&191 
Caramel iii - ammonia caramel 150c 5000 mg/kg  
Caramel iv - sulfite ammonia 
caramel 150d 5000 mg/kg  
Beta-Carotenes, vegetable 160a(ii) 1000 mg/kg  
Beta-Carotenes, synthetic . 
Beta-Carotenes, Blakeslea trispora . 
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl  ester, beta 
apo-8'- . 160a(i) 
160a(iii) 
 
160e 
160f 100 mg/kg 209 
Diacetyltartaric a nd fatty acid esters 
of glycerol 472e 10000 mg/kg  
Grape skin extract 163(ii) 150 mg/kg 181, 201 & 
209 
Neotame  961 65 mg/kg 161 
Phosphates 338; 339(i)-(iii); 340(i)- 4400 mg/kg 33 & 88 Gulf Standard                                                           GSO 5/DS…..:2012  
 
157 (iii); 341(i)-
(iii); 
342(i),(ii); 
343(i)- (iii); 
450(i) -
(iii),(v) -(vii); 
451(i),(ii); 
452(i)- (v); 
542 
Polysorbates 432  - 436 4000 mg/kg  
Propylene glycol esters of fatty acids 477 100000 
mg/kg  
Riboflavins 101(i) , 
101(ii), 
101(iii) 300 mg/kg  
Steviol glycosides 960         330 mg/kg 26&201 
 
Food Category No.  Unripened cheese.  01.6.1 
Additive  INS Max Level  Notes  
 Aspartame   951 1000 mg/kg 161&191 
Caramel iv - sulfite ammonia 
caramel 150d 50000 mg/kg 201 
Beta-Carotenes, vegetable 160a(ii) 600 mg/kg  
Beta-Carotenes, synthetic . 
Beta-Carotenes, Blakeslea trispora . 
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethy l ester, beta 
apo-8'- . 160a(i) 
160a(iii) 
160e  
160f 100 mg/kg  
Chlorophylls, copper complexes. 
Chlorophyllin copper complexes, 
potassium and sodium 141(i) 
141(ii) 50 mg/kg 161 
Indigotine (Indigo carmine) 132 200 mg/kg 3 
Lauric arginate ethyl ester 243 200 mg/kg  
Natamycin (Pimaricin) 235 40 mg/kg 3 & 80 
Polysorbates 432  - 436 80 mg/kg 38 
Riboflavins 101(i) , 
101(ii), 
101(iii) 300 mg/kg  
* Sunset yellow FCF 110           300 mg/kg 3 
*This material may be having a negat ive effect on activity and concentr ation in children.(The prior 
statement must be written under contents). 
 Gulf Standard                                                           GSO 5/DS…..:2012  
 
158  
Food Category No.  Ripened cheese . 01.6.2 
Additive  INS Max Level  Notes  
Lysozyme  1105 GMP  
Natamycin (Pimaricin)  235 40 mg/kg 3 & 80 
Nisin  234 12.5 mg/kg 28 
 
 
Food Category No.  Ripened cheese, includes rind . 01.6.2.1 
Additive  INS Max Level  Notes  
Ascorbyl palmitate  
Ascorbyl stearate 304 
305 500 mg/kg 10 
Caramel iv - sulfite ammonia 
caramel 150d 50000 mg/kg 201 
Carmines 120         125 mg/kg  
Beta-Carotenes, vegetable 160a(ii) 600 mg/kg  
Beta-Carotenes, synthetic . 
Beta-Carotenes, Blakeslea trispora . 
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl  ester, beta 
apo-8'- .  160a(i) 
160a(iii) 
160e  
160f 100 mg/kg  
Chlorophylls, copper complexes. 
Chlorophyllin copper complexes, potassium and sodium  141(i) 
141(ii)  15 mg/kg  
Diacetyltartaric a nd fatty acid esters 
of glycerol  472e 10000 mg/kg  
Hexamethylene tetramine  239 25 mg/kg ٦٦ 
Lauric arginate ethyl ester  243 200 mg/kg  
Riboflavins  101(i) , 
101(ii), 
101(iii)  300 mg/kg  
 
 
Food Category No.  Rind of ripened cheese . 01.6.2.2 
Additive  INS Max Level  Notes  
*Allura red AC 129 100 mg/kg  
Brilliant blue FCF 133 100 mg/kg  
Caramel iii - ammonia caramel 150c 50000 mg/kg  
Caramel iv - sulfite ammonia 
caramel 150d 50000 mg/kg  Gulf Standard                                                           GSO 5/DS…..:2012  
 
159 Beta-Carotenes, vegetable 160a(ii) 1000 mg/kg  
Beta-Carotenes, synthetic . 
Beta-Carotenes, Blakeslea trispora . 
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl  ester, beta 
apo-8'- . 160a(i) 
160a(iii) 
160e  
160f 500 mg/kg  
Chlorophylls, copper complexes. 
Chlorophyllin copper complexes, potassium and sodium 141(i) 
141(ii) 75 mg/kg  
Grape skin extract 163(ii) 1000 mg/kg  
Indigotine (Indigo carmine) 132 100 mg/kg  
Iron oxide, black.  
Iron oxide, red .  
Iron oxide, yellow . 172(i) 
172(ii) 
172(iii) 100 mg/kg  
Microcrystalline wax 905c(i) 30000 mg/kg  
Riboflavins 101(i) , 
101(ii), 
101(iii) 300 mg/kg  
* Sunset yellow FCF 110 300 mg/kg  
*This material may be having a negat ive effect on activity and concentr ation in children.(The prior 
statement must be written under contents). 
 
Food Category No.  Cheese powder (for reconstitution; e.g., for 
cheese sauces).  01.6.2.3 
Additive  INS Max Level  Notes  
Beta-Carotenes, vegetable 160a(ii) 1000 mg/kg  
Beta-Carotenes, synthetic . 
Beta-Carotenes, Blakeslea trispora . 
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl  ester, beta 
apo-8'- . 160a(i) 
160a(iii) 
160e  
160f 100 mg/kg  
Chlorophylls, copper complexes. 
Chlorophyllin copper complexes, potassium and sodium 141(i) 
141(ii) 50 mg/kg  
 
Food Category No.  Whey cheese  01.6.3 
Additive  INS Max Level  Notes  
Lauric arginate ethyl ester 243 200 mg/kg  
Sorbates 200  - 203 1000 mg/kg  
 
Food Category No.  Processed cheese.  01.6.4 Gulf Standard                                                           GSO 5/DS…..:2012  
 
160 Additive  INS Max Level  Notes  
*Allura red AC 129 100 mg/kg 161 
Beta-Carotenes, vegetable 160a(ii) 1000 mg/kg  
Beta-Carotenes, synthetic . 
Beta-Carotenes, Blakeslea trispora . 
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl  ester, beta 
apo-8'- . 160a(i) 
160a(iii) 
160e  
160f 100 mg/kg  
Diacetyltartaric a nd fatty acid esters 
of glycerol 472e 10000 mg/kg  
Iron oxide, black.  
Iron oxide, red .  
Iron oxide, yellow . 172(i) 
172(ii) 
172(iii) 50 mg/kg  
Lauric arginate ethyl ester 243 200 mg/kg  
Natamycin (Pimaricin) 235 40 mg/kg 3 & 80 
Riboflavins 101(i) , 
101(ii), 
101(iii) 300 mg/kg  
*Sunset yellow FCF 110 200 mg/kg 3 
*This material may be having a negat ive effect on activity and concentr ation in children.(The prior 
statement must be written under contents). 
 
Food Category No.  Flavoured processed cheese, including 
containing fruit, vegetables, meat, etc.  01.6.4.2   
Additive  INS Max Level  Notes  
 Caramel iii - ammonia caramel 150c   50000 mg/kg  
Caramel iv - sulfite ammonia 
caramel 150d   50000 mg/kg  
Carmines 120 100 mg/kg  
Chlorophylls, copper complexes. 
Chlorophyllin copper complexes, potassium and sodium 141(i) 
141(ii) 50 mg/kg  
Grape skin extract 163(ii) 1000 mg/kg  
Indigotine (Indigo carmine) 132 100 mg/kg  
 
Food Category No.  Cheese analogues . 01.6.5 
Additive  INS Max Level  Notes  
Acesulfame potassium 950 350 mg/kg 161 & 188 
*Allura red AC 129 100 mg/kg 3 
Aspartame   951 1000 mg/kg 161&191 
Brilliant blue FCF 133 100 mg/kg 3 
Caramel iii - ammonia caramel 150c 50000 mg/kg  
Caramel iv - sulfite ammonia 150d 50000 mg/kg  Gulf Standard                                                           GSO 5/DS…..:2012  
 
161 Carmines 120 100 mg/kg 3 & 178 
Beta-Carotenes, vegetable 160a(ii) 1000 mg/kg 3 
Beta-Carotenes, synthetic . 
Beta-Carotenes, Blakeslea trispora . 
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl  ester, beta 
apo-8'- . 160a(i) 
160a(iii) 
160e  
160f 200 mg/kg  
Chlorophylls, copper complexes. 
Chlorophyllin copper complexes, 
potassium and sodium 141(i) 
141(ii) 50 mg/kg  
Diacetyltartaric a nd fatty acid esters 
of glycerol 472e 10000 mg/kg  
Grape skin extract 163(ii) 1000 mg/kg  
Ethyl para-hydroxybenzoate Methyl 
para-hydroxybenzoate 214 
218 500 mg/kg 27 
Indigotine (Indigo carmine) 132 200 mg/kg 3 & 161 
Lauric arginate ethyl ester 243 200 mg/kg  
Natamycin (Pimaricin) 235 40 mg/kg 3 & 80 
Neotame  961 33 mg/kg 161 
Nisin 234 12.5 mg/kg 28 
Riboflavins 101(i) , 
101(ii), 
101(iii) 300 mg/kg  
Saccharins 954(i) , 
954(ii), 
954(iii), 
954(iv)  100 mg/kg 161 
Sorbates 200 - 203 3000 mg/kg 3 
Sucralose (Trichlorogalactosucrose) 955 500 mg/kg 161 
*Sunset yellow FCF 110 300 mg/kg  
*This material may be having a negat ive effect on activity and concentr ation in children.(The prior 
statement must be written under contents). 
 
 
Food Category No.  Whey protein cheese.  01.6.6 
Additive  INS Max Level  Notes  
Acetic acid, glacial 260 GMP  
Calcium propionate 282 3000 mg/kg 70 
Citric acid 330 GMP  
Glucono delta-lactone 575 GMP  
Lactic acid, L-, D- and DL 270 GMP  
Malic acid, DL- 296 GMP  
Natamycin (Pimaricin) 235 40 mg/kg 3 & 80 
Nisin 234 12.5 mg/kg 28 Gulf Standard                                                           GSO 5/DS…..:2012  
 
162 Propionic acid 280 3000 mg/kg 70 
Sodium propionate 281 3000 mg/kg  
Sorbates 200 - 203 3000 mg/kg  
 
Food Category No.  Dairy-based desserts (e.g., pudding, fruit or 
flavoured yoghurt) . 01.7 
Additive  INS Max Level  Notes  
Acesulfame potassium 950 350 mg/kg 161 & 188 
Alitame 956 100 mg/kg 161 
*Allura red AC 129 300 mg/kg 161 
Ascorbyl palmitate  
Ascorbyl stearate 304 
305 500 mg/kg 2 
Aspartame   951 1000 mg/kg 161&191 
Aspartame-acesulfame salt 962 350 mg/kg 113 & 161 
Benzoates 210 - 213  300 mg/kg 13 
Brilliant blue FCF 133 150 mg/kg  
Caramel iii - ammonia caramel 150c 2000 mg/kg  
Caramel iv - sulfite ammonia 150d 2000 mg/kg  
Carmines 120 150 mg/kg  
Beta-Carotenes, vegetable 160a(ii) 1000 mg/kg  
Beta-Carotenes, synthetic . 
Beta-Carotenes, Blakeslea trispora . 
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl  ester, beta 
apo-8'- . 160a(i) 
160a(iii) 
160e  
160f 100 mg/kg  
Chlorophylls, copper complexes. 
Chlorophyllin copper complexes, potassium and sodium 141(i) 
141(ii) 500 mg/kg  
Diacetyltartaric a nd fatty acid esters 
of glycerol 472e 10000 mg/kg  
Fast green FCF 143 100 mg/kg 2 
Grape skin extract 163(ii) 200 mg/kg 181 
Indigotine (Indigo carmine) 132 150 mg/kg  
Iron oxide, black.  
Iron oxide, red .  
Iron oxide, yellow . 172(i) 
172(ii) 
172(iii) 100 mg/kg  
Lauric arginate ethyl ester 243 200 mg/kg 170 
Neotame 961 100 mg/kg 161 
Polysorbates 432  - 436 3000 mg/kg  
Propyl gallate 310 90 mg/kg 2 & 15 
Propylene glycol esters of fatty acids 477 5000 mg/kg  
Riboflavins 101(i) , 
101(ii), 
101(iii) 300 mg/kg  
Saccharins 954(i), 100 mg/kg 161 Gulf Standard                                                           GSO 5/DS…..:2012  
 
163 954(ii), 
954(iii), 
954(iv) 
Steviol glycosides 960 mg/kg  
Sucralose (Trichlorogalactosucrose) 955 400 mg/kg 161 
Sucroglycerides 474 5000 mg/kg  
*Sunset yellow FCF 110 300 mg/kg 161 
*This material may be having a negat ive effect on activity and concentr ation in children.(The prior 
statement must be written under contents). 
 
Food Category No.  Liquid whey and whey products, excluding 
whey cheeses  01.8.1 
Additive  INS Max Level  Notes  
Benzoyl peroxide 928 100 mg/kg 74 
 
Food Category No.  Dried whey and whey products, excluding 
whey cheeses . 01.8.2 
Additive INS Max Level Notes 
Aluminium silicate 559 100 mg/kg 147 
Benzoyl peroxide 928 100 mg/kg 147 
Calcium aluminium silicate 556 10000 mg/kg  
Calcium carbonate   170(i) 10000 mg/kg  
Calcium chloride   509 GMP  
Calcium hydroxide 526 GMP  
Calcium silicate 552 10000 mg/kg  
Hydroxypropyl distarch phosphate 1442 10000 mg/kg  
Magnesium carbonate 504(i) 10000 mg/kg  
Magnesium oxide 530 10000 mg/kg  
Magnesium silicate, sysnthetic 553(i) 10000 mg/kg  
Microcrystalline cellulose (Cellulose 
gel) 460(i) 10000 mg/kg  
Phosphates 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 4400 mg/kg 33 
Potassium carbonate 501(i) GMP  
Potassium chloride 508 GMP  
Potassium hydrogen carbonate 501 (ii) GMP  Gulf Standard                                                           GSO 5/DS…..:2012  
 
164 Potassium hydroxide 525 GMP  
Powdered cellulose 460(ii) 10000 mg/kg  
Silicon dioxide, amorphous 551 10000 mg/kg  
Sodium aluminosilicate 554 10000 mg/kg  
Sodium carbonate 500(i) GMP  
Sodium dihydrogen citrate 331(i) GMP  
Sodium hydrogen carbonate 500(ii) GMP  
Sodium hydroxide 524 GMP  
Sodium sesquicarbonate 500(iii)  GMP  
Talc 553(iii)        GMP  
Tripotassium citrate 332(II)      GMP  
Trisodium citrate 331(iii)        GMP  
 
   
Food Category No.  Butter oil, anhydrous milkfat, ghee.  02.1.1 
Additive  INS Max Level  Notes  
Ascorbyl palmitate  
Ascorbyl stearate 304 
305 500 mg/kg 10 
Butylated hydroxyanisole (BHA) 320 175 mg/kg 15, 133 &171 
Butylated hydroxytoluene (BHT) 321 75 mg/kg 15, 133 &171 
Citric acid 330 GMP 171 
Propyl gallate 310 100 mg/kg 15, 133 &171 
Sodium dihydrogen citrate 331(i)  GMP 171 
D-alpha-Tocopherol  
Tocopherol concentrate, mixed  
Dl-alpha-Tocopherol 307a   
307b  
307c 500 mg/kg 171 
Trisodium citrate 331(iii) GMP 171 
 
Food Category No.  Vegetable oils and fats.  02.1.2 
Additive  INS Max Level  Notes  
Ascorbyl palmitate  
Ascorbyl stearate 304 
305 500 mg/kg  
Butylated hydroxyanisole (BHA) 320 200 mg/kg 15 & 130 
Butylated hydroxytoluene (BHT) 321 200 mg/kg 15 & 130 
Beta-Carotenes, vegetable 160a(ii) 1000 mg/kg  
Diacetyltartaric a nd fatty acid esters 472e 10000 mg/kg  
Guaiac resin 314 1000 mg/kg  
Isopropyl citrates 384 200 mg/kg  
Polydimethylsiloxane 900a 10 mg/kg  
Polysorbates 432  - 436 5000 mg/kg 102 Gulf Standard                                                           GSO 5/DS…..:2012  
 
165 Propyl gallate 310 200 mg/kg 15 & 130 
Propylene glycol esters of fatty acids 477 10000 mg/kg  
Stearyl citrate 484          GMP  
Tertiary butylhydroquinone  
(TBHQ) 319       200mg/kg 15 & 130 
Thiodipropionic acid  
Dilauryl thiodipropionate 388 
389 200 mg/kg 46 
 
Food Category No.  Fish oil, and other animal fats.  02.1.3 
Additive  INS Max Level  Notes  
Ascorbyl palmitate  
Ascorbyl stearate 304 
305 500 mg/kg  
Butylated hydroxyanisole (BHA) 320 200 mg/kg 15 & 130 
Butylated hydroxytoluene (BHT) 321 200 mg/kg 15 & 130 
Beta-Carotenes, vegetable 160a(ii) 1000 mg/kg  
Beta-Carotenes, synthetic . 
Beta-Carotenes, Blakeslea trispora . 
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl  ester, beta 
apo-8'- . 160a(i) 
160a(iii) 
160e  
160f 25 mg/kg  
Diacetyltartaric a nd fatty acid esters 
of glycerol 472e 10000 mg/kg  
Fast green FCF 143 GMP  
Guaiac resin 314 1000 mg/kg  
Indigotine (Indigo carmine) 132 300 mg/kg 161 
Isopropyl citrates 384 200 mg/kg  
Polydimethylsiloxane 900a 10 mg/kg  
Polysorbates 432  - 436 5000 mg/kg 102 
Propyl gallate 310 200 mg/kg 15 & 130 
Propylene glycol esters of fatty acids 477 10000 mg/kg  
Stearyl citrate 484 GMP  
*Sunset yellow FCF 110 300 mg/kg 161 
Tertiary butylhydroquinone  
(TBHQ) 319 200mg/kg 15 & 130 
Thiodipropionic acid  
Dilauryl thiodipropionate 388 
389 200 mg/kg 46 
 
Food Category No.  Butter . 02.2.1 
Additive  INS Max Level  Notes  
Annatto extracts, bixin-based    
Calcium hydroxide 526 GMP  
Beta-Carotenes, vegetable 160a(ii) 600 mg/kg  Gulf Standard                                                           GSO 5/DS…..:2012  
 
166 Annatto extracts, bixin-based    
Beta-Carotenes, synthetic . 
Beta-Carotenes, Blakeslea trispora . 
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl  ester, beta 
apo-8'- . 160a(i) 
160a(iii) 
160e  
160f 25 mg/kg  146 
Phosphates 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); 
542 880 mg/kg 33 & 34 
Sodium carbonate 500 (i) GMP  
Sodium hydrogen carbonate 500(ii) GMP  
Sodium hydroxide 524 GMP  
 
Food Category No.  Fat spreads, dairy fat spreads and blended 
spreads.   02.2.2 
Additive  INS Max Level Notes 
Ascorbyl palmitate  
Ascorbyl stearate 304 
305 500 mg/kg  
Benzoates 210 - 213 1000 mg/kg 13 
Butylated hydroxyanisole (BHA) 320 200 mg/kg 15 & 130 
Butylated hydroxytoluene (BHT) 321 200 mg/kg 15 & 130 
Caramel iii - ammonia caramel 150c 500 mg/kg  
Caramel iv - sulfite ammonia 
caramel 150d 500 mg/kg 214 
Carmines 120 500 mg/kg 161 & 178 
Beta-Carotenes, vegetable 160a(ii) 1000 mg/kg  
Beta-Carotenes, synthetic . 
Beta-Carotenes, Blakeslea trispora . 
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl  ester, beta 
apo-8'- . 160a(i) 
160a(iii) 
160e  
160f 35 mg/kg  
Diacetyltartaric a nd fatty acid esters 
of glycerol 472e 10000 mg/kg  
Calcium disodium 
ethylenediaminetetraacetate  
Disodium 
ethylenediaminetetraacetate  385 
 
 
386 100 mg/kg 21 
Isopropyl citrates 384 100 mg/kg  Gulf Standard                                                           GSO 5/DS…..:2012  
 
167 Lauric arginate ethyl ester 243 200 mg/kg 214 & 215 
Phosphates 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 2200 mg/kg 33 
Polydimethylsiloxane 900a 10 mg/kg 152 
Polysorbates 432  - 436 5000 mg/kg 102 
Propyl gallate 310 200 mg/kg 15 & 130 
Propylene glycol esters of fatty acids 477 20000 mg/kg  
Riboflavins 101(i) , 
101(ii), 
101(iii) 300 mg/kg  
Sorbates 200 - 203 2000 mg/kg  
Sodium stearoyl lactylate  
Calcium stearoyl lactylate 481(i) 
482(i) 10000 mg/kg  
Sucroglycerides 474 10000 mg/kg 102 
Tertiary butylhydroquinone  (TBHQ) 319 200mg/kg 15 & 130 
Thermally oxidized soya bean oil 
interacted with mono - and 
diglycerides of fatty acids. 479 5000 mg/kg  
Thiodipropionic acid Dilauryl 
thiodipropionate 388 
389 200 mg/kg 46 
D-alpha-Tocopherol  
Tocopherol concentrate, mixed  
Dl-alpha-Tocopherol 307a 
307b  
307c 500 mg/kg  
 
Food Category No.  Fat emulsions mainly of type oil-in-water, 
including mixed and/or flavoured products 
based on fat emulsions.  02.3 
Additive INS Max Level Notes 
Acesulfame potassium 950 1000 mg/kg 161 & 188 
Ascorbyl palmitate  
Ascorbyl stearate 304 
305 500 mg/kg  
Aspartame  951 1000 mg/kg 161&191 
Benzoates 210 - 213 1000 mg/kg 13 
Brilliant blue FCF 133 100 mg/kg  
Butylated hydroxyanisole (BHA) 320 200 mg/kg 15 & 130 
Butylated hydroxytoluene (BHT) 321 200 mg/kg 15 & 130 
 Caramel iii - ammonia caramel 150c 20000 mg/kg  Gulf Standard                                                           GSO 5/DS…..:2012  
 
168 Carmines 120 500 mg/kg 161 & 178 
Beta-Carotenes, vegetable 160a(ii) 1000 mg/kg  
Beta-Carotenes, synthetic . 
Beta-Carotenes, Blakeslea trispora . 
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl ester, beta apo-
8'- . 160a(i) 
160a(iii) 
160e 
160f 200 mg/kg  
Diacetyltartaric a nd fatty acid esters 
of glycerol 472e 10000 mg/kg  
Indigotine (Indigo carmine) 132 161 300 mg/kg 
Neotame 961 10 mg/kg 161 
Phosphates 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 2200 mg/kg 33 
Polysorbates 432  - 436 5000 mg/kg 102 
Propyl gallate 310 200 mg/kg 15 & 130 
Propylene glycol esters of fatty acids 477 30000 mg/kg  
Riboflavins 101(i) , 
101(ii), 
101(iii) 300 mg/kg  
Sorbates 200 - 203 1000 mg/kg  
Sucroglycerides 474 10000 mg/kg 102 
Tertiary butylhydroquinone  (TBHQ) 319 200mg/kg 15 & 130 
 
Food Category No.  Fat-based desserts exc luding dairy-based 
dessert products of food category 01.7 02.4 
Additive INS Max Level Notes 
Acesulfame potassium 950 350 mg/kg 161 & 188 
*Allura red AC 129 300 mg/kg 161 
Ascorbyl palmitate  
Ascorbyl stearate 304 
305 80 mg/kg  
Aspartame   951 1000 mg/kg 161&191 
Aspartame-acesulfame salt 962 350 mg/kg 113 & 161 
Benzoates 210 - 213 1000 mg/kg 13 
Brilliant blue FCF 133 150 mg/kg  
Butylated hydroxyanisole (BHA) 320 200 mg/kg 15 & 130 
Butylated hydroxytoluene (BHT) 321 200 mg/kg 15 & 130 
Caramel iii - ammonia caramel 150c 20000 mg/kg  Gulf Standard                                                           GSO 5/DS…..:2012  
 
169 Caramel iv - sulfite ammonia 
caramel 150d 20000 mg/kg  
Carmines 120 150 mg/kg  
Beta-Carotenes, vegetable 160a(ii) 1000 mg/kg  
Beta-Carotenes, synthetic . 
Beta-Carotenes, Blakeslea trispora . 
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl  ester, beta 
apo-8'- . 160a(i) 
160a(iii) 
160e 
160f 150 mg/kg  
Chlorophylls, copper complexes 
Chlorophyllin copper complexes, potassium and sodium salts 141(i) 
141(ii) 500 mg/kg  
Diacetyltartaric a nd fatty acid esters 
of glycerol 472e 5000 mg/kg  
Fast green FCF 143 100 mg/kg  
Grape skin extract 163(ii) 200 mg/kg 181 
Indigotine (Indigo carmine) 132 150 mg/kg  
Iron oxide, black.  
Iron oxide, red .  
Iron oxide, yellow . 172(i) 
172(ii) 
172(iii) 350 mg/kg  
Neotame 961 100 mg/kg 161 
Polysorbates 432  - 436 3000 mg/kg 102 
Propyl gallate 310 200 mg/kg 15 & 130 
Propylene glycol esters of fatty 
acids 477 40000 mg/kg  
Riboflavins 101(i) , 
101(ii), 
101(iii) 300 mg/kg  
Saccharins 954(i), 
954(ii), 
954(iii), 
954(iv) 100 mg/kg 161 
Sorbates 200 - 203 1000 mg/kg  
Steviol glycosides 960 330 mg/kg 26 
Sucralose (Trichlorogalactosucrose) 955 400 mg/kg 161 
Sucroglycerides 474 5000 mg/kg  
*Sunset yellow FCF 110 50 mg/kg  
Tertiary butylhydroquinone  
(TBHQ) 319 200mg/kg 15 & 130 
 
*This material may be having a negative effect on activity and conc entration in children.(The prior 
statement must be written under contents). 
 
Food Category No.  Edible ices, including sherbet and sorbet.03.0 Gulf Standard                                                           GSO 5/DS…..:2012  
 
170 Additive INS Max Level Notes 
Acesulfame potassium 950 800 mg/kg 161 & 188 
Alitame 956 100 mg/kg 161 
*Allura red AC 129 150 mg/kg  
Ascorbyl palmitate        Ascorbyl 
stearate 304 
305 200 mg/kg 10 & 15 
Aspartame   951 1000 mg/kg 161&191 
Brilliant blue FCF 133 150 mg/kg  
Butylated hydroxyanisole (BHA) 320 200 mg/kg 15 & 195 
Butylated hydroxytoluene (BHT) 321 100 mg/kg 15 & 195 
Caramel iii - ammonia caramel 150c 1000 mg/kg  
Caramel iv - sulfite ammonia 
caramel 150d 1000 mg/kg  
Carmines 120 150 mg/kg  
Beta-Carotenes, vegetable 160a(ii) 1000 mg/kg  
Beta-Carotenes, synthetic . 
Beta-Carotenes, Blakeslea trispora . 
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl  ester, beta 
apo-8'- . 160a(i) 
160a(iii) 
160e 
160f 200 mg/kg  
Chlorophylls, copper complexes 
Chlorophyllin copper complexes, potassium and sodium salts  141(i) 
141(ii) 500 mg/kg  
Diacetyltartaric a nd fatty acid esters 
of glycerol 472e 1000 mg/kg  
Fast green FCF 143 100 mg/kg  
Grape skin extract 163(ii) 100 mg/kg 181 
Indigotine (Indigo carmine) 132 150 mg/kg  
Iron oxide, black.  
Iron oxide, red .  
Iron oxide, yellow . 172(i) 
172(ii) 
172(iii) 300 mg/kg  
Neotame 961 100 mg/kg 161 
Polysorbates 432  - 436 1000 mg/kg  
Propylene glycol esters of fatty acids 477 5000 mg/kg  
Riboflavins 101(i) , 
101(ii), 
101(iii) 500 mg/kg  
Saccharins 954(i), 
954(ii), 
954(iii), 
954(iv) 100 mg/kg 161 
Steviol glycosides 960 270 mg/kg 26 
Sucralose (Trichlorogalactosucrose) 955 320 mg/kg 161 
Sucroglycerides 474 5000 mg/kg  
*Sunset yellow FCF 110 50 mg/kg  
Tertiary butylhydroquinone  319 200mg/kg 15 & 195 Gulf Standard                                                           GSO 5/DS…..:2012  
 
171 (TBHQ) 
*This material may be having a negat ive effect on activity and concentr ation in children.(The prior 
statement must be written under contents). 
 
 
Food Category No.  Surface -treated fresh fruit.  04.1.1.2 
Additive INS Max Level Notes 
Beeswax 901 GMP  
Candelilla wax 902 GMP  
Carnauba wax 903 400 mg/kg  
Glycerol ester of wood rosin 445 110 mg/kg  
Iron oxide, black.  
Iron oxide, red .  
Iron oxide, yellow . 172(i) 
172(ii) 
172(iii) 1000 mg/kg 4 & 16 
Microcrystalline wax 905c(i) 50 mg/kg  
Polyvinylpyrrolidone Polyethylene 
glycol 1521 GMP  
Polyvinylpyrrolidone 1201 GMP  
Riboflavins 101(i) , 
101(ii), 
101(iii) 300 mg/kg 4 & 16 
Shellac, bleached 904 GMP  
Sucroglycerides 474 GMP  
Sulfites 220-225, 227, 
228, 539 30 mg/kg 44 & 204 
 
Food Category No.  Processed fruit.  04.1.2 
Additive  INS Max Level  Notes  
Carnauba wax 903 400 mg/kg  
 
Food Category No.  Frozen fruit  04.1.2.1 . 
Additive INS Max Level Notes 
Acesulfame potassium 950 500 mg/kg 161 & 188 
Aspartame   951 2000 mg/kg 161&191 
Neotame 961 100 mg/kg 161 
Sucralose (Trichlorogalactosucrose) 955 400 mg/kg 161 
Sulfites 220-225, 227, 
228, 539 500 mg/kg 44 & 155 
 
Food Category No.  Dried fruit.  04.1.2.2 Gulf Standard                                                           GSO 5/DS…..:2012  
 
172 Additive INS Max Level Notes 
Acesulfame potassium 950 500 mg/kg 161 & 188 
Ascorbyl palmitate  
Ascorbyl stearate 304 
305 80 mg/kg 10 
Aspartame   951 2000 mg/kg 161&191 
Benzoates 210 - 213 800 mg/kg 13 
Diacetyltartaric a nd fatty acid esters 
of glycerol 472e 10000 mg/kg  
Calcium disodium 
ethylenediaminetetraacetate  
Disodium 
ethylenediaminetetraacetate 385 
 
386 265 mg/kg 21 
Ethyl para-hydroxybenzoate  
Methyl para-hydroxybenzoate 214 
218 800 mg/kg 27 
Lauric arginate ethyl ester 243 200 mg/kg  
Neotame 961 100 mg/kg 161 
Sucralose (Trichlorogalactosucrose) 955 1500 mg/kg 161 
Sulfites 220-225, 227, 
228, 539 1000 mg/kg 44, 135 &218 
 
Food Category No.  Fruit in vinegar, oil, or brine.04.1.2.3 
Additive INS Max Level Notes 
Acesulfame potassium 950 200 mg/kg 161 & 188 
Aspartame   951 300 mg/kg 161&191 
Benzoates 210 - 213 1000 mg/kg 13 
Caramel iii - ammonia caramel 150c 200 mg/kg  
Caramel iv - sulfite ammonia 
caramel 150d 7500 mg/k  
Beta-Carotenes, vegetable 160a(ii) 1000 mg/kg  
Beta-Carotenes, synthetic . 
Beta-Carotenes, Blakeslea trispora . 
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl  ester, beta 
apo-8'- . 160a(i) 
160a(iii) 
160e 
160f 1000 mg/kg  
Chlorophylls, copper complexes  
Chlorophyllin copper complexes, potassium and sodium 141(i) 
141(ii) 100 mg/kg 62 
Diacetyltartaric a nd fatty acid esters 
of glycerol 472e 1000 mg/kg  
Calcium disodium 
ethylenediaminetetraacetate  
Disodium 
ethylenediaminetetraacetateal 385 
 
 
386 250 mg/kg 21 
Grape skin extract 163(ii) 1500 mg/kg 161 Gulf Standard                                                           GSO 5/DS…..:2012  
 
173 Neotame 961 100 mg/kg 161 
Polydimethylsiloxane 900a 10 mg/kg  
Saccharins 954(i), 
954(ii), 
954(iii), 
954(iv) 160 mg/kg 144 
Sorbates 200 - 203 1000 mg/kg  
Steviol glycosides 960 100 mg/kg 26 
Sucralose (Trichlorogalactosucrose) 955 180 mg/kg 144 
Sulfites 220-225, 227, 
228, 539 100 mg/kg 44 
 
Food Category No.  Canned or bottled (pasteurized) fruit  04.1.2.4 
Additive INS Max Level Notes 
Acesulfame potassium 950 350 mg/kg 161 & 188 
Aspartame   951 1000 mg/kg 144&191 
Aspartame-acesulfame salt 962 350 mg/kg 113 & 161 
Brilliant blue FCF 133 200 mg/kg 161 
Caramel iii - ammonia caramel 150c 200 mg/kg  
Caramel iv - sulfite ammonia 
caramel 150d 7500 mg/kg  
Carmines 120 200 mg/kg  
Beta-Carotenes, vegetable 160a(ii) 1000 mg/kg  
Beta-Carotenes, synthetic . 
Beta-Carotenes, Blakeslea trispora . 
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl  ester, beta 
apo-8'- . 160a(i) 
160a(iii) 
160e 
160f 200 mg/kg 161 
Chlorophylls, copper complexes  
Chlorophyllin copper complexes, 
potassium and sodium 141(i) 
141(ii) 
 100 mg/kg 62 
Fast green FCF 143 200 mg/kg  
Grape skin extract 163(ii) 1500 mg/kg 181 
Iron oxide, black.  
Iron oxide, red .  
Iron oxide, yellow . 172(i) 
172(ii) 
172(iii) 300 mg/kg  
Neotame 961 33 mg/kg 161 
Polydimethylsiloxane 900a 10 mg/kg  
Riboflavins 101(i) , 
101(ii), 
101(iii) 300 mg/kg  Gulf Standard                                                           GSO 5/DS…..:2012  
 
174 Saccharins 954(i), 
954(ii), 
954(iii), 
954(iv) 200 mg/kg 161 
Stannous chloride 512 20 mg/kg 43 
Steviol glycosides 960 330 mg/kg 26 
Sucralose (Trichlorogalactosucrose) 955 400 mg/kg 161 
 
Food Category No.  Jams, jellies, marmelades  04.1.2.5 
Additive INS Max Level Notes 
Acesulfame potassium 950 1000 mg/kg 161 & 188 
Alitame 956 100 mg/kg 161 
*Allura red AC 129 100 mg/kg 161 
Aspartame   951 1000 mg/kg 161&191 
Aspartame-acesulfame salt 962 1000 mg/kg 119 & 161 
Benzoates 210 - 213 1000 mg/kg 13 
Brilliant blue FCF 133 100 mg/kg 161 
Caramel iii - ammonia caramel 150c 200 mg/kg  
Caramel iv - sulfite ammonia 
caramel 150d 1500 mg/kg  
Carmines 120 200 mg/kg  
Beta-Carotenes, vegetable 160a(ii) 1000 mg/kg  
Beta-Carotenes, synthetic . 
Beta-Carotenes, Blakeslea trispora . 
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl  ester, beta 
apo-8'- . 160a(i) 
160a(iii) 
160e 
160f 200 mg/kg  
Chlorophylls, copper complexes  
Chlorophyllin copper complexes, 
potassium and sodium 141(i) 
141(ii) 
 200 mg/kg 161 
Calcium disodium 
ethylenediaminetetraacetate  
Disodium 
ethylenediaminetetraacetateal 385 
 
386 130 mg/kg 21 
Fast green FCF 143 400 mg/kg  
Grape skin extract 163(ii) 500 mg/kg 161 & 181 
Indigotine (Indigo carmine) 132 300 mg/kg 161 
Iron oxide, black.  
Iron oxide, red .  
Iron oxide, yellow . 172(i) 
172(ii) 
172(iii) 200 mg/kg  
Neotame 961 70 mg/kg 161 
Polydimethylsiloxane 900a 30 mg/kg  
Riboflavins 101(i) , 
101(ii), 200 mg/kg  Gulf Standard                                                           GSO 5/DS…..:2012  
 
175 101(iii) 
Saccharins 954(i), 
954(ii), 
954(iii), 
954(iv) 200 mg/kg 161 
Steviol glycosides 960 360 mg/kg 26 
Sucralose (Trichlorogalactosucrose) 955 400 mg/kg 161 
Sulfites 220-225, 227, 
228, 539 100 mg/kg 44 
*Sunset yellow FCF 110 300 mg/kg 161 
*This material may be havi ng a negative effect on activity and c oncentration in children.(The prior 
statement must be written under contents). 
 
Food Category No.  Fruit-based spreads (e.g., chutney) excluding 
products of food category 04.1.2.5.  04.1.2.6 
Additive INS Max Level Notes 
Acesulfame potassium 950 1000 mg/kg 161 & 188 
Aspartame   951 1000 mg/kg 161&191 
Benzoates 210 - 213 1000 mg/kg 13 
Brilliant blue FCF 133 100 mg/kg 161 
Caramel iii - ammonia caramel 150c 500 mg/kg  
Caramel iv - sulfite ammonia 
caramel 150d 500 mg/kg  
Carmines 120 500 mg/kg  
Beta-Carotenes, vegetable 160a(ii) 500 mg/kg  
Beta-Carotenes, synthetic . 
Beta-Carotenes, Blakeslea trispora . 
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl  ester, beta 
apo-8'- . 160a(i) 
160a(iii) 
160e 
160f 500 mg/kg  
Chlorophylls, copper complexes  
Chlorophyllin copper complexes, potassium and sodium 141(i) 
141(ii) 
 150 mg/kg  
Diacetyltartaric a nd fatty acid esters 
of glycerol 472e 5000 mg/kg  
Calcium disodium 
ethylenediaminetetraacetate  
Disodium 
ethylenediaminetetraacetateal 385 
 
386 100 mg/kg 21 
Fast green FCF 143 100 mg/kg 161 
Grape skin extract 163(ii) 500 mg/kg 161 & 181 
Indigotine (Indigo carmine) 132 300 mg/kg 161 
Iron oxide, black.  
Iron oxide, red .  
Iron oxide, yellow . 172(i) 
172(ii) 
172(iii) 500 mg/kg  Gulf Standard                                                           GSO 5/DS…..:2012  
 
176 Neotame 961 70 mg/kg 161 
Phosphates 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 1100 mg/kg 33 
Polydimethylsiloxane 900a 10 mg/kg  
Riboflavins 101(i) , 
101(ii), 
101(iii) 500 mg/kg  
Saccharins 954(i), 
954(ii), 
954(iii), 
954(iv) 200 mg/kg 161 
Sorbates 200 - 203 1000 mg/kg  
Steviol glycosides 960 330 mg/kg 26 
Sucralose (Trichlorogalactosucrose) 955 400 mg/kg 161 
*Sunset yellow FCF 110 300 mg/kg 161 
*This material may be having a negat ive effect on activity and concentr ation in children.(The prior 
statement must be written under contents). 
 
 
Food Category No. Candied fruit.  04.1.2.7 
Additive INS Max Level Notes 
Acesulfame potassium 950 500 mg/kg 161 & 188 
*Allura red AC 129 300 mg/kg 161 
Aluminium ammonium sulfate 523 200 mg/kg 6 
Aspartame   951 2000 mg/kg 161&191 
Benzoates 210 - 213 1000 mg/kg 13 
Brilliant blue FCF 133 100 mg/kg 161 
Caramel iii - ammonia caramel 150c 200 mg/kg  
Caramel iv - sulfite ammonia 
caramel 150d 7500 mg/kg  
Carmines 120 200 mg/kg  
Beta-Carotenes, vegetable 160a(ii) 1000 mg/kg  
Beta-Carotenes, synthetic . 
Beta-Carotenes, Blakeslea trispora . 160a(i) 
160a(iii) 200 mg/kg  Gulf Standard                                                           GSO 5/DS…..:2012  
 
177 Carotenal, beta-apo-8'- . 
Carotenoic acid, ethyl  ester, beta 
apo-8'- . 160e 
160f 
Chlorophylls, copper complexes  
Chlorophyllin copper complexes, potassium and sodium 141(i) 
141(ii) 
 250 mg/kg  
Diacetyltartaric a nd fatty acid esters 
of glycerol 472e 1000 mg/kg  
Fast green FCF 143 100 mg/kg 161 
Grape skin extract 163(ii) 1000 mg/kg  
Ethyl para-hydroxybenzoate 
Methyl para-hydroxybenzoate 214 
218 1000 mg/kg 27 
Indigotine (Indigo carmine) 132 200 mg/kg 161 
Iron oxide, black.  
Iron oxide, red .  
Iron oxide, yellow . 172(i) 
172(ii) 
172(iii) 250 mg/kg  
Neotame 961 65 mg/kg 161 
Riboflavins 101(i) , 
101(ii), 
101(iii) 300 mg/kg  
Steviol glycosides 960 40 mg/kg 26 
Sucralose (Trichlorogalactosucrose) 955 800 mg/kg 161 
Sulfites 220-225, 227, 
228, 539 100 mg/kg 44 
*This material may be having a negat ive effect on activity and concentr ation in children.(The prior 
statement must be written under contents). 
 
Food Category No. Fruit preparations, including pulp, purees, fruit  
toppings and coconut milk.  04.1.2.8 
Additive INS Max Level Notes 
Acesulfame potassium 950 500 mg/kg 161 & 188 
*Allura red AC 129 300 mg/kg 161 & 182 
Aspartame 951 1000 mg/kg 161&191 
Aspartame-acesulfame salt 962 350 mg/kg 113 & 161 
Benzoates 210 - 213 1000 mg/kg 13 
Brilliant blue FCF 133 100 mg/kg 161 & 182 
Caramel iii - ammonia caramel 150c 7500 mg/kg 187 
Caramel iv - sulfite ammonia 
caramel 150d 7500 mg/kg 182 
Carmines 120 500 mg/kg 182 
Beta-Carotenes, vegetable 160a(ii) 100 mg/kg 182 
Beta-Carotenes, synthetic . 
Beta-Carotenes, Blakeslea trispora . 
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl  ester, beta 160a(i) 
160a(iii) 
160e 
160f 100 mg/kg 161 & 182 Gulf Standard                                                           GSO 5/DS…..:2012  
 
178 apo-8'- . 
Chlorophylls, copper complexes  
Chlorophyllin copper complexes, potassium and sodium 141(i) 
141(ii) 
 100 mg/kg 62 & 182 
Diacetyltartaric a nd fatty acid esters 
of glycerol 472e 2500 mg/kg  
Fast green FCF 143 100 mg/kg 161 & 182 
Grape skin extract 163(ii) 500 mg/kg 
 179, 181 & 
182 
Ethyl para-hydroxybenzoate 
Methyl para-hydroxybenzoate 214 
218 800 mg/kg 27 
Indigotine (Indigo carmine) 132 150 mg/kg 161 & 182 
Neotame 961 100 mg/kg 161 
Polysorbates 432  - 436 1000 mg/kg 154 
Propylene glycol esters of fatty acids 477 40000 mg/kg  
Riboflavins 101(i) , 
101(ii), 
101(iii) 300 mg/kg 182 
Saccharins 954(i), 
954(ii), 
954(iii), 
954(iv) 200 mg/kg 161 
Steviol glycosides 960 330 mg/kg 26 
Sucralose (Trichlorogalactosucrose) 955 400 mg/kg 161 
Sulfites 220-225, 227, 
228, 539 500 mg/kg 44 
*Sunset yellow FCF 110 300 mg/kg 161 &182 
*This material may be having a negat ive effect on activity and concentr ation in children.(The prior 
statement must be written under contents). 
 
Food Category No.  Fruit-based desserts, including fruit flavoured 
water -based Desserts.  04.1.2.9 
Additive INS Max Level Notes 
Acesulfame potassium 950 350 mg/kg 161 & 188 
*Allura red AC 129 300 mg/kg 161 
Ascorbyl palmitate  
Ascorbyl stearate 304 
305 500 mg/kg 2 & 10 
Aspartame   951 1000 mg/kg 161&191 
Aspartame-acesulfame salt 962 350 mg/kg 113 & 161 
Benzoates 210 - 213 1000 mg/kg 13 
Brilliant blue FCF 133 150 mg/kg  
Caramel iii - ammonia caramel 150c 200 mg/kg  
Caramel iv - sulfite ammonia 
caramel 150d 7500 mg/kg  
Carmines 120 150 mg/kg  Gulf Standard                                                           GSO 5/DS…..:2012  
 
179 Beta-Carotenes, vegetable 160a(ii) 1000 mg/kg  
Beta-Carotenes, synthetic . 
Beta-Carotenes, Blakeslea trispora . 
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl  ester, beta 
apo-8'- . 160a(i) 
160a(iii) 
160e 
160f 150 mg/kg  
Chlorophylls, copper complexes  
Chlorophyllin copper complexes, potassium and sodium 141(i) 
141(ii) 
 150 mg/kg  
Diacetyltartaric a nd fatty acid esters 
of glycerol 472e 2500 mg/kg  
Fast green FCF 143 100 mg/kg 161 
Grape skin extract 163(ii) 500 mg/kg 161 & 181 
Indigotine (Indigo carmine) 132 150 mg/kg 161 
Iron oxide, black.  
Iron oxide, red .  
Iron oxide, yellow . 172(i) 
172(ii) 
172(iii) 200 mg/kg  
Neotame 961 100 mg/kg 161 
Polydimethylsiloxane 900a 110 mg/kg  
Polysorbates 432  - 436 3000 mg/kg  
Propyl gallate 310 90 mg/kg 2 & 15 
Propylene glycol esters of fatty acids 477 40000 mg/kg  
Riboflavins 101(i) , 
101(ii), 
101(iii) 300 mg/kg  
Saccharins 954(i), 
954(ii), 
954(iii), 
954(iv) 100 mg/kg 161 
Steviol glycosides 960 350 mg/kg 26 
Sucralose (Trichlorogalactosucrose) 955 400 mg/kg 161 
Sucroglycerides 474 5000 mg/kg  
Sulfites 220-225, 227, 
228, 539 100 mg/kg 44 
*Sunset yellow FCF 110 50 mg/kg 161 
*This material may be having a negat ive effect on activity and concentr ation in children.(The prior 
statement must be written under contents). 
 
Food Category No.  Fermented fruit products.  04.1.2.10 
Additive INS Max Level Notes 
Acesulfame potassium 950 350 mg/kg 161 & 188 
Aspartame   951 1000 mg/kg 161&191 Gulf Standard                                                           GSO 5/DS…..:2012  
 
180 Benzoates 210 - 213 1000 mg/kg 13 
Beta-Carotenes, vegetable 160a(ii) 200 mg/kg 200 mg/kg 
Beta-Carotenes, synthetic . 
Beta-Carotenes, Blakeslea trispora . 
Carotenal, beta-apo-8'- . 
Carotenoic acid, ethyl  ester, beta 
apo-8'- . 160a(i) 
160a(iii) 
160e 
160f 500 mg/kg 500 mg/kg 
Chlorophylls, copper complexes  
Chlorophyllin copper complexes, potassium and sodium 141(i) 
141(ii) 100 mg/kg 62 
Diacetyltartaric and fatty acid esters 
of glycerol 472e 2500 mg/kg  
Ethyl para-hydroxybenzoate 
Methyl para -hydroxybenzoate 214 
218 250 mg/kg 21 
Grape skin extract 163(ii) 500 mg/kg 161 & 181 
Ethyl para-hydroxybenzoate 
Methyl para -hydroxybenzoate 214 
218 800 mg/kg 27 
Neotame 961 65 mg/kg 161 
Phosphates 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 2200 mg/kg 33 
Polydimethylsiloxane 900a 10 mg/kg  
Riboflavins 101(i) , 
101(ii), 
101(iii) 500 mg/kg  
Saccharins 954(i), 
954(ii), 
954(iii), 
954(iv) 160 mg/kg 161 
Sorbates 200 - 203 1000 mg/kg  
Steviol glycosides 960 115 mg/kg 26 Gulf Standard                                                           GSO 5/DS…..:2012  
 
181 Sucralose (Trichlorogalactosucrose) 955 150 mg/kg 161 
Sulfites 220-225, 227, 
228, 539 100 mg/kg 44 
 
Food Category No.  Fruit  fillings for pastries.  04.1.2.11 
Additive INS Max Level Notes 
Acesulfame potassium 950 350 mg/kg 161 &188 
*Allura red AC 129 300 mg/kg 161 
Aspartame   951 1000 mg/kg 161&191 
Benzoates 210 - 213 1000 mg/kg 13 
Brilliant blue FCF 133 250 mg/kg  
Caramel iii - ammonia caramel 150c 7500 mg/kg  
Caramel iv - sulfite ammonia 
caramel 150d 7500 mg/kg  
Carmines 120 300 mg/kg  
Beta-Carotenes, vegetable 160a(ii) 100 mg/kg  
Beta-Carotenes, synthetic . 
Beta-Carotenes, Blakeslea trispora . 
Carotenal, beta-apo-8'- . 
Carotenoic acid, ethyl  ester, beta 
apo-8'- . 160a(i) 
160a(iii) 
160e 
160f 100 mg/kg  
Chlorophylls, copper complexes  
Chlorophyllin copper complexes, potassium and sodium
 141(i) 
141(ii) 
 100 mg/kg 62 
Calcium disodium 
ethylenediaminetetraacetate  
Disodium 
ethylenediaminetetraacetateal 385 
 
386 650 mg/kg 21 
Fast green FCF. 143 100 mg/kg 161 
Grape skin extract 163(ii) 500 mg/kg 161 & 181 
Ethyl para-hydroxybenzoate 
Methyl para -hydroxybenzoate 214 
218 800 mg/kg 27 
Indigotine (Indigo carmine) 132 150 mg/kg 161 
Lauric arginate ethyl ester 243 200 mg/kg  
Neotame 961 100 mg/kg 161 
Polysorbates 432  - 436 3000 mg/kg  Gulf Standard                                                           GSO 5/DS…..:2012  
 
182 Propylene glycol esters of fatty acids 477 40000 mg/kg  
Riboflavins 101(i) , 
101(ii), 
101(iii) 300 mg/kg  
Sorbates 200 - 203 1000 mg/kg  
Steviol glycosides 960 330 mg/kg 26 
Sucralose (Trichlorogalactosucrose) 955 400 mg/kg 161 
Sulfites 220-225, 227, 
228, 539 100 mg/kg 44 
*Sunset yellow FCF 110 300 mg/kg 161 
*This material may be having a negat ive effect on activity and concentr ation in children.(The prior 
statement must be written under contents). 
 
Food Category No.  Cooked fruit.  04.1.2.12 
Additive INS Max Level Notes 
Acesulfame potassium 950 500 mg/kg 161 & 188 
Aspartame   951 1000 mg/kg 161&191 
Benzoates 210 - 213 1000 mg/kg 13 
Chlorophylls, copper complexes  
Chlorophyllin copper complexes, potassium and sodium 141(i) 
141(ii) 100 mg/kg 62 
Neotame 961 65 mg/kg 161 
Sorbates 200 - 203 1200 mg/kg  
Steviol glycosides 960 40 mg/kg 26 
Sucralose (Trichlorogalactosucrose) 955 150 mg/kg 161 
 
Food Category No.  Surface-treated fresh vegetables (including 
mushrooms and fungi, roots and tubers, pulses 
and legumes, and aloevera), seaweeds, and 
nuts and seeds04.2.1.2 
Additive INS Max Level Notes 
Beeswax 901 GMP 79 
Candelilla wax 902 GMP 79 
Carmines 120 500 mg/kg 4 & 16 
Carnauba wax 903 400 mg/kg 79 Gulf Standard                                                           GSO 5/DS…..:2012  
 
183 Beta-Carotenes, synthetic . 
Beta-Carotenes, Blakeslea trispora . 
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl  ester, beta 
apo-8'- . 160a(i) 
160a(iii) 
160e 
160f 500 mg/kg 4, 16 & 161 
Glycerol ester of wood rosin 445 110 mg/kg  
Lauric arginate ethyl ester 243 200 mg/kg  
Microcrystalline wax 905c(i) 50 mg/kg  
Phosphates 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 1760 mg/kg 16 & 33 
Riboflavins 101(i) , 
101(ii), 
101(iii) 300 mg/kg 4 & 16 
Shellac, bleached 904 GMP 79 
*Sunset yellow FCF 110 300 mg/kg 4 & 16 
*This material may be having a negati ve effect on activity and concentr ation in children.(The prior 
statement must be written under contents). 
 
Food Category No.  Peeled, cut or shredded fresh vegetables 
(including mushrooms and fungi, roots and 
tubers, pulses and legumes, and aloe vera), 
seaweeds, and nuts and seeds  04.2.1.3 
Additive  INS Max Level  Notes  
Lauric arginate ethyl ester 243 200 mg/kg  
Sulfites 220-225, 227, 
228, 539 50 mg/kg 44, 76 & 136 
 
Food Category No.  Processed vegetables (including mushrooms 
and fungi, roots and tubers, pulses and 
legumes, and aloe vera), seaweeds, and nuts 
and seeds.  04.2.2 Gulf Standard                                                           GSO 5/DS…..:2012  
 
184 Additive  INS Max Level  Notes  
Caramel iv - sulfite ammonia 
caramel 150d 50000 mg/k 92 & 161 
 
Food Category No.  Frozen vegetables (including mushrooms and 
fungi, roots  and tubers, pulses and legumes, 
and aloe vera), seaweeds, and nuts and seeds 04.2.2.1 
Additive INS Max Level Notes 
Aspartame   951 1000 mg/kg 161&191 
Calcium disodium 
ethylenediaminetetraacetate  
Disodium 
ethylenediaminetetraacetateal 385 
 
386 100 mg/kg 21 & 110 
Neotame 961 33 mg/kg 161 
Polydimethylsiloxane 900a 10 mg/kg 15 
Saccharins 954(i), 
954(ii), 
954(iii), 
954(iv) 500 mg/kg 161 
Sucralose (Trichlorogalactosucrose) 955 150 mg/kg 161 
Sulfites 220-225, 227, 
228, 539 50 mg/kg 44, 76, 136 & 
137 
 
Food Category No.  Dried vegetables (including mushrooms and 
fungi, roots and tubers, pulses and legumes, 
and aloe vera), seaweeds,  and nuts and seeds. 04.2.2.2 
Additive INS Max Level Notes 
Ascorbyl palmitate  
Ascorbyl stearate  304 
305 80m g/kg 10 
Aspartame   951 1000 mg/kg 161&191 
Benzoates 210 - 213 1000 mg/kg 13 
Butylated hydroxyanisole (BHA) 320 200 mg/kg 15, 76 & 196 
Butylated hydroxytoluene (BHT) 321 200 mg/kg 15, 76 & 196 
Caramel iii - ammonia caramel 150c 50000 mg/kg 76 &161 
Beta-Carotenes, vegetable 160a(ii) 200 mg/kg 200 mg/kg 
Beta-Carotenes, synthetic . 
Beta-Carotenes, Blakeslea trispora . 
Carotenal, beta-apo-8'- . 160a(i) 
160a(iii) 1000 mg/kg 161 Gulf Standard                                                           GSO 5/DS…..:2012  
 
185 Carotenoic acid, ethyl  ester, beta 
apo-8'- . 160e 
160f 
Diacetyltartaric and fatty acid esters 
of glycerol 472e 10000 mg/kg 10000 mg/kg 
Calcium disodium 
ethylenediaminetetraacetate  
Disodium 
ethylenediaminetetraacetateal 385 
 
386 800 mg/kg 21& 64 
Neotame 961 33 mg/kg 161 
Propyl gallate 310 50 mg/kg 15, 76 & 196 
Saccharins 954(i), 
954(ii), 
954(iii), 
954(iv) 500 mg/kg 161 
Steviol glycosides 960 40 mg/kg 26 
Sucralose (Trichlorogalactosucrose) 955 580 mg/kg 161 
Sulfites 220-225, 227, 
228, 539 500 mg/kg 44 & 105 
 
 
Food Category No.  Vegetables (including mushrooms and fungi, 
roots and tubers, pulses and legumes, and aloe 
vera), and seaweedsin vinegar, oil, brine, or 
soybean sauce.04.2.2.3 
Additive INS Max Level Notes 
Acesulfame potassium 950 200 mg/kg 144 & 188 
*Allura red AC 129 300 mg/kg 161 
Aluminium ammonium sulfate 523 35 mg/kg 6 
Aspartame   951 300 mg/kg 144&191 
Aspartame-acesulfame salt 962 200 mg/kg 113 & 161 
Benzoates 210 - 213 2000 mg/kg 13 
Brilliant blue FCF 133 500 mg/kg 161 
Caramel iii - ammonia caramel 150c 500 mg/kg  
Carmines 120 500 mg/kg 161 & 178 
Beta-Carotenes, vegetable 160a(ii) 1320 mg/kg  
Beta-Carotenes, synthetic . 
Beta-Carotenes, Blakeslea trispora . 
Carotenal, beta-apo-8'- . 160a(i) 
160a(iii) 50 mg/kg 161 Gulf Standard                                                           GSO 5/DS…..:2012  
 
186 Carotenoic acid, ethyl  ester, beta 
apo-8'- . 160e 
160f 
Diacetyltartaric a nd fatty acid esters 
of glycerol 472e 2500 mg/kg  
Calcium disodium 
ethylenediaminetetraacetate  
Disodium 
ethylenediaminetetraacetateal 385 
 
386 250 mg/kg 21 
Fast green FCF. 143 300 mg/kg  
Ferrous gluconate 579 150 mg/kg 23 & 48 
Ferrous lactate 585 150 mg/kg 23 & 48 
Grape skin extract 163(ii) 100 mg/kg 179 & 181 
Ethyl para-hydroxybenzoate 
Methyl para -hydroxybenzoate 214 
218 1000 mg/kg 27 
Indigotine (Indigo carmine) 132 150 mg/kg 161 
Lauric arginate ethyl ester 243 200 mg/kg  
Neotame 961 10 mg/kg 144 
Polydimethylsiloxane 900a 10 mg/kg  
Riboflavins 101(i) , 
101(ii), 
101(iii) 500 mg/kg  
Saccharins 954(i), 
954(ii), 
954(iii), 
954(iv) 160 mg/kg 144 
Steviol glycosides 960 330 mg/kg 26 
Sucralose (Trichlorogalactosucrose) 955 400 mg/kg  
Sulfites 220-225, 227, 
228, 539 100 mg/kg 44 
*This material may be having a negat ive effect on activity and concentr ation in children.(The prior 
statement must be written under contents). 
 
Food Category No.  Canned or bottled (pasteurized) or retort 
pouch vegetables (including mushrooms and 
fungi, roots and tubers, pulses and legumes, 
and aloe vera), and seaweeds . 04.2.2.4 
Additive INS Max Level Notes 
Acesulfame potassium 950 350 mg/kg 161 & 188 Gulf Standard                                                           GSO 5/DS…..:2012  
 
187 *Allura red AC 129 200 mg/kg 161 
Aspartame   951 1000 mg/kg 161&191 
Brilliant blue FCF 133 200 mg/kg 161 
Caramel iii - ammonia caramel 150c 50000 mg/kg 161 
Beta-Carotenes, vegetable 160a(ii) 200 mg/kg  
Beta-Carotenes, synthetic . 
Beta-Carotenes, Blakeslea trispora . 
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl  ester, beta 
apo-8'- . 160a(i) 
160a(iii) 
160e 
160f 50 mg/kg 161 
Calcium disodium 
ethylenediaminetetraacetate  
Disodium 
ethylenediaminetetraacetateal 385 
 
386 365 mg/kg 21 
Fast green FCF. 143 200 mg/kg  
Neotame 961 33 mg/kg 161 
Polydimethylsiloxane 900a 10 mg/kg 10 mg/kg 
Saccharins 954(i), 
954(ii), 
954(iii), 
954(iv) 160 mg/kg 144 & 161 
Stannous chloride 512 25 mg/kg 43 
Steviol glycosides 960 70 mg/kg 26 
Sucralose (Trichlorogalactosucrose) 955 580 mg/kg 161 
Sulfites 220-225, 227, 
228, 539 50 mg/kg 44 
*This material may be having a negat ive effect on activity and concentr ation in children.(The prior 
statement must be written under contents). 
 
Food Category No.  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).  04.2.2.5 
Additive INS Max Level Notes 
Acesulfame potassium 950 1000 mg/kg 188 
Aspartame 951 1000 mg/kg 161&191 
Benzoates 210 - 213 1000 mg/kg 13 Gulf Standard                                                           GSO 5/DS…..:2012  
 
188 Caramel iii - ammonia caramel 150c 50000 mg/kg  
Carmines 120 100 mg/kg  
Beta-Carotenes, vegetable 160a(ii) 1000 mg/kg  
Beta-Carotenes, synthetic .
Beta-Carotenes, Blakeslea trispora .
Carotenal, beta -apo-8'- .
Carotenoic acid, ethyl  ester, beta 
apo-8'- .160a(i) 
160a(iii) 
160e 
160f 50 mg/kg 161 
Chlorophylls, copper complexes
Chlorophyllin copper complexes, 
potassium and sodium141(i) 
141(ii) 
 100 mg/kg 62 
Calcium disodium 
ethylenediaminetetraacetate
Disodium 
ethylenediaminetetraacetateal385 
 
386 250 mg/kg 21 
Grape skin extract 163(ii) 100 mg/kg 179 & 181 
Ethyl para-hydroxybenzoate
Methyl para -hydroxybenzoate214 
218 1000 mg/kg 27 
Neotame 961 33 mg/kg 161 
Polydimethylsiloxane 900a 10 mg/kg  
Saccharins 954(i), 
954(ii), 
954(iii), 
954(iv) 160 mg/kg 161 
Steviol glycosides 960 330 mg/kg 26 
Sucralose (Trichlorogalactosucrose) 955 400 mg/kg 161 & 169 
Sulfites 220-225, 227, 
228, 539 500 mg/kg 44 & 138 
 
Food Category No.  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 vege tables) other than food 
category 04.2.2.5  04.2.2.6 
Additive INS Max Level Notes 
Acesulfame potassium 950 350 mg/kg 161 & 188 Gulf Standard                                                           GSO 5/DS…..:2012  
 
189 *Allura red AC 129 200 mg/kg 
 92 & 161 
Aluminium ammonium sulfate 523 200 mg/kg 6 
Aspartame  951 1000 mg/kg 161&191 
Aspartame-acesulfame salt 962 350 mg/kg 113 & 161 
Benzoates 210 - 213 3000 mg/kg 13 
Brilliant blue FCF 133 100 mg/kg 92 & 161 
Caramel iii - ammonia caramel 150c 50000 mg/kg 161 
Carmines 120 200 mg/kg 92 
Beta-Carotenes, vegetable 160a(ii) 1000 mg/kg 92 
Beta-Carotenes, synthetic .
Beta-Carotenes, Blakeslea trispora .
Carotenal, beta -apo-8'- .
Carotenoic acid, ethyl  ester, beta 
apo-8'- .160a(i) 
160a(iii) 
160e 
160f 50 mg/kg 92 & 161 
Chlorophylls, copper complexes 
Chlorophyllin copper complexes, 
potassium and sodium141(i) 
141(ii) 
 100 mg/kg 62 & 92 
Diacetyltartaric a nd fatty acid esters 
of glycerol472e 2500 mg/kg  
Calcium disodium 
ethylenediaminetetraacetate 
Disodium 
ethylenediaminetetraacetateal385 
 
386 80 mg/kg 21 
Grape skin extract 163(ii) 100 mg/kg 92 & 181 
Ethyl para-hydroxybenzoate
Methyl para -hydroxybenzoate214 
218 1000 mg/kg 27 
Indigotine (Indigo carmine) 132 200 mg/kg 92 & 161 
Neotame 961 33 mg/kg 161 
Polydimethylsiloxane 900a 50 mg/kg 50 mg/kg 
Polysorbates 432  - 436 3000 mg/kg  
Propylene glycol esters of fatty acids 477 5000 mg/kg  
Riboflavins 101(i) , 
101(ii), 
101(iii) 300 mg/kg 92 Gulf Standard                                                           GSO 5/DS…..:2012  
 
190 Saccharins 954(i), 
954(ii), 
954(iii), 
954(iv) 200 mg/kg 161 
Steviol glycosides 960 165 mg/kg 26 
Sucralose (Trichlorogalactosucrose) 955 400 mg/kg 161 
Sucroglycerides 474 5000 mg/kg  
Sulfites 220-225, 227, 
228, 539 300 mg/kg 44 & 205 
*Sunset yellow FCF 110 50 mg/kg 92 
*This material may be having a negat ive effect on activity and concentr ation in children.(The prior 
statement must be written under contents). 
 
 
Food Category No.  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.  04.2.2.7 
Additive INS Max Level Notes 
Acesulfame potassium 950 1000 mg/kg 188 
Aspartame  951 2500 mg/kg 161&191 
Benzoates 210 - 213 1000 mg/kg 13 
Brilliant blue FCF 133 100 mg/kg 92 & 161 
Caramel iii - ammonia caramel 150c 50000 mg/kg 161 
Beta-Carotenes, vegetable 160a(ii) 1000 mg/kg  
Beta-Carotenes, synthetic .
Beta-Carotenes, Blakeslea trispora .
Carotenal, beta -apo-8'- .
Carotenoic acid, ethyl  ester, beta 
apo-8'- .160a(i) 
160a(iii) 
160e 
160f 50 mg/kg  
Chlorophylls, copper complexes 
Chlorophyllin copper complexes, 
potassium and sodium141(i) 
141(ii) 
 100 mg/kg 62 
Diacetyltartaric and fatty acid esters 
of glycerol472e 2500 mg/kg  Gulf Standard                                                           GSO 5/DS…..:2012  
 
191 Calcium disodium 
ethylenediaminetetraacetate 
Disodium 
ethylenediaminetetraacetateal385 
 
386 250 mg/kg 21 
Fast green FCF. 143 100 mg/kg 161 
Grape skin extract 163(ii) 100 mg/kg 161 & 181 
Indigotine (Indigo carmine) 132 300 mg/kg 161 
Neotame 961 33 mg/kg 161 
Phosphates 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 2200 mg/kg 33 
Polydimethylsiloxane 900a 10 mg/kg  
Riboflavins 101(i) , 
101(ii), 
101(iii) 500 mg/kg  
Saccharins 954(i), 
954(ii), 
954(iii), 
954(iv) 200 mg/kg 161 
Steviol glycosides 960 200 mg/kg 26 
Sucralose (Trichlorogalactosucrose) 955 580 mg/kg 161 
Sulfites 220-225, 227, 
228, 539 500 mg/kg 44 
*Sunset yellow FCF 110 200 mg/kg 92 
*This material may be having a negat ive effect on activity and concentr ation in children.(The prior 
statement must be written under contents). 
 
Food Category No.  Cooked or fried vegetables (including 
mushrooms and fungi, roots and tubers, pulses 
and legumes, and aloe vera), and seaweeds.  04.2.2.8 Gulf Standard                                                           GSO 5/DS…..:2012  
 
192 Additive INS Max Level Notes 
Aspartame  951 1000 mg/kg 161 & 191 
Benzoates 210 - 213 1000 mg/kg 13 
Caramel iii - ammonia caramel 150c 50000 mg/kg 161 
Chlorophylls, copper complexes 
Chlorophyllin copper complexes, 
potassium and sodium141(i) 
141(ii) 
 100 mg/kg 62 
Diacetyltartaric a nd fatty acid esters 
of glycerol472e 2500 mg/kg  
Calcium disodium 
ethylenediaminetetraacetate 
Disodium 
ethylenediaminetetraacetateal385 
 
386 250 mg/kg 21 
Neotame 961 33 mg/kg 161 
Saccharins 954(i), 
954(ii), 
954(iii), 
954(iv) 160 mg/kg 144 & 161 
Steviol glycosides 960 40 mg/kg 26 
Sucralose (Trichlorogalactosucrose) 955 150 mg/kg 144 & 161 
 
Food Category No.  Confectionery.  05.0 
Additive  INS Max Level  Notes  
Ascorbyl palmitate 
scorbyl stearate304 
305 500 mg/kg 10, 15 & 114 
 
Food Category No.  Cocoa products and chocolate products 
including imitations and chocolate substitutes . 05.1 
Additive  INS Max Level  Notes  
Propyl gallate 310 200 mg/kg 15 & 130 
 
Food Category No.  Cocoa mixes (powders) and cocoa mass/cake . 05.1.1 
Additive INS Max Level Notes 
Acesulfame potassium 950 350 mg/kg 97 & 188 
Ammonium salts of phosphatidic 
acid 442 10000 mg/kg 97 
Aspartame   951 3000 mg/kg 97&191 Gulf Standard                                                           GSO 5/DS…..:2012  
 
193 Propylene glycol esters of fatty acids 477 5000 mg/kg 97 
Saccharins 954(i), 
954(ii), 
954(iii), 
954(iv) 100 mg/kg 97 & 161 
Sucralose (Trichlorogalactosucrose) 955 580 mg/kg 97 
 
 
Food Category No.  Cocoa  mixes (syrups).05.1.2 
Additive INS Max Level Notes 
Acesulfame potassium 950 350 mg/kg 97, 161 & 
188 
Alitame 956 300 mg/kg 161 
Aspartame   951 1000 mg/kg 161&191 
Caramel iii - ammonia caramel 150c 50000 mg/kg  
Carmines 120 300 mg/kg  
Chlorophylls, copper complexes  
Chlorophyllin copper complexes, potassium and sodium 141(i) 
141(ii) 
 6.4 mg/kg 62 & 161 
Neotame 961 33 mg/kg 97 & 161 
Polysorbates 432  - 436 500 mg/kg  
Saccharins 954(i), 
954(ii), 
954(iii), 
954(iv) 80 mg/kg 161 
Sucralose (Trichlorogalactosucrose) 955 400 mg/kg 97 & 161 
 
Food Category No.  Cocoa -based spreads, including fillings.05.1.3 
Additive INS Max Level Notes 
Acesulfame potassium 950 1000 mg/kg 161 & 188 
Alitame 956 300 mg/kg 161 
*Allura red AC 129 300 mg/kg 161 
Aspartame 951 3000 mg/kg 161&191 
Benzoates 210 - 213 1500 mg/kg 13 
Brilliant blue FCF 133 100 mg/kg 161 
Caramel iii - ammonia caramel 150c GMP  
Caramel iv - sulfite ammonia 
caramel150d GMP  
Beta-Carotenes, synthetic .
Beta-Carotenes, Blakeslea trispora .
Carotenal, beta -apo-8'- .
Carotenoic acid, ethyl  ester, beta 
apo-8'- .160a(i) 
160a(iii) 
160e 
160f 100 mg/kg 161 Gulf Standard                                                           GSO 5/DS…..:2012  
 
194 Chlorophylls, copper complexes
Chlorophyllin copper complexes, potassium and sodium141(i) 
141(ii) 
 6.4 mg/kg 62 & 161 
Calcium disodium 
ethylenediaminetetraacetateDisodium ethylenediaminetetraacetateal385 
 
386 50 mg/kg 21 
Lauric arginate ethyl ester 243 200 mg/kg  
Neotame 961 100 mg/kg 161 
Polysorbates 432  - 436 1000 mg/kg  
Saccharins 954(i), 
954(ii), 
954(iii), 
954(iv) 200 mg/kg 161 
Sucralose (Trichlorogalactosucrose) 955 400 mg/kg 161 & 169 
*This material may be having a negat ive effect on activity and concentr ation in children.(The prior 
statement must be written under contents). 
 
Food Category No.  Cocoa and  chocolate products.05.1.4 
Additive INS Max Level Notes 
Acesulfame potassium 950 500 mg/kg 161 & 188 
Alitame 956 300 mg/kg 161 
*Allura red AC 129 300 mg/kg 183 
Ammonium salts of phosphatidic 
acid442 10000 mg/kg  
Aspartame 951 3000 mg/kg 161&191 
Beeswax 901 GMP 3 
Brilliant blue FCF 133 100 mg/kg 183 
Butylated hydroxyanisole (BHA) 320 200 mg/kg 15, 130 &141 
Butylated hydroxytoluene (BHT) 321 200 mg/kg 15, 130 &141 
Candelilla wax 902 GMP 3 
Caramel iii - ammonia caramel 150c 50000 mg/kg 183 
Carnauba wax 903 5000 mg/kg 3 
Beta-Carotenes, synthetic .
Beta-Carotenes, Blakeslea trispora .
Carotenal, beta -apo-8'- .
Carotenoic acid, ethyl  ester, beta 
apo-8'- .160a(i) 
160a(iii) 
160e 
160f 100 mg/kg 183 
Castor oil 1503 350 mg/kg  
Chlorophylls, copper complexes
Chlorophyllin copper complexes, 
potassium and sodium141(i) 
141(ii) 
 700 mg/kg 183 
Indigotine (Indigo carmine) 132 450 mg/kg 183 
Neotame 961 80 mg/kg 161 Gulf Standard                                                           GSO 5/DS…..:2012  
 
195 Polysorbates 432  - 436 5000 mg/kg 101 
Saccharins 954(i), 
954(ii), 
954(iii), 
954(iv) 500 mg/kg 161 
Shellac, bleached 904 GMP 3 
Sucralose (Trichlorogalactosucrose) 955 800 mg/kg 161 
*Sunset yellow FCF 110 400 mg/kg 183 
Tertiary butylhydroquinone  
(TBHQ)319 200 mg/kg 15, 130 &141 
*This material may be having a negat ive effect on activity and concentr ation in children.(The prior 
statement must be written under contents). 
 
Food Category No.  Lmitation chocolate, chocolate substitute 
product.  05.1.5 
Additive INS Max Level Notes 
Acesulfame potassium 950 500 mg/kg 161 & 188 
Alitame 956 300 mg/kg 161 
*Allura red AC 129 300 mg/kg  
Ammonium salts of phosphatidic 
acid442 10000 mg/kg  
Aspartame 951 3000 mg/kg 161&191 
Aspartame-acesulfame salt 962 500 mg/kg 113 & 161 
Beeswax 901 GMP 3 
Benzoates 210 - 213 1500 mg/kg 13 
Brilliant blue FCF 133 100 mg/kg  
Butylated hydroxytoluene (BHT) 321 200 mg/kg 15 & 197 
Candelilla wax 902 GMP 3 
Caramel iii - ammonia caramel 150c 50000 mg/kg  
Carmines 120 300 mg/kg  
Carnauba wax 903 5000 mg/kg 3 
Beta-Carotenes, vegetable 160a(ii) 100 mg/kg  
Beta-Carotenes, synthetic .
Beta-Carotenes, Blakeslea trispora .
Carotenal, beta -apo-8'- .
Carotenoic acid, ethyl  ester, beta 
apo-8'- .160a(i) 
160a(iii) 
160e 
160f 100 mg/kg  
Chlorophylls, copper complexes
Chlorophyllin copper complexes, potassium and sodium141(i) 
141(ii) 
 700  
Grape skin extract 163(ii) 200 mg/kg 181 
Ethyl para-hydroxybenzoate Methyl 
para-hydroxybenzoate214 
218 300 mg/kg 27 
Indigotine (Indigo carmine) 132 300 mg/kg  
Neotame 961 100 mg/kg 161 Gulf Standard                                                           GSO 5/DS…..:2012  
 
196 Phosphates 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 2200 mg/kg 33 
Polydimethylsiloxane 900a 10 mg/kg  
Polysorbates 432  - 436 5000 mg/kg  
Riboflavins 101(i) , 
101(ii), 
101(iii) 1000 mg/kg  
Saccharins 954(i), 
954(ii), 
954(iii), 
954(iv) 500 mg/kg 161 
Shellac, bleached 904 GMP 3 
Sorbates 200-203 1500 mg/kg  
Sucralose (Trichlorogalactosucrose) 955 800 mg/kg 161 
*Sunset yellow FCF 110 300 mg/kg  
*This material may be having a negat ive effect on activity and concentr ation in children.(The prior 
statement must be written under contents). 
 
Food Category No. Confectionery including hard and soft candy, 
nougats, etc.other than food categories 05.1, 
05.3 and 05.4  05.2 
Additive INS Max Level Notes 
Alitame 956 300 mg/kg 161 
*Allura red AC 129 300 mg/kg  
Beeswax 901 GMP 3 
Benzoates 210 - 213 1500 mg/kg 13 
Brilliant blue FCF 133 300 mg/kg  
Butylated hydroxyanisole (BHA) 320 200 mg/kg 15 & 130 
Butylated hydroxytoluene (BHT) 321 200 mg/kg 15 & 130 
Candelilla wax 902 GMP 3 
Caramel iii - ammonia caramel 150c GMP  
Caramel iv - sulfite ammonia 
caramel150d GMP  
Carmines 120 300 mg/kg  
Carnauba wax 903 5000 mg/kg 3 
Beta-Carotenes, vegetable 160a(ii) 500 mg/kg  Gulf Standard                                                           GSO 5/DS…..:2012  
 
197 Beta-Carotenes, synthetic .
Beta-Carotenes, Blakeslea trispora .
Carotenal, beta -apo-8'- .
Carotenoic acid, ethyl  ester, beta 
apo-8'- .160a(i) 
160a(iii) 
160e 
160f 100 mg/kg  
Castor oil 1503 500 mg/kg  
Diacetyltartaric a nd fatty acid esters 
of glycerol472e 10000 mg/k  
Fast green FCF. 143 100 mg/kg  
Indigotine (Indigo carmine) 132 300 mg/kg  
Iron oxide, black.
Iron oxide, red .Iron oxide, yellow .172(i) 
172(ii) 
172(iii) 200 mg/kg  
Microcrystalline wax 905c(i) GMP 3 
Neotame 961 330 mg/kg 158 & 161 
Polydimethylsiloxane 900a 10 mg/kg  
Polysorbates 432  - 436 1000 mg/kg  
Propyl gallate 310 200 mg/kg 15 & 130 
Propylene glycol esters of fatty acids 477 5000 mg/kg  
Riboflavins 101(i) , 
101(ii), 
101(iii) 1000 mg/kg  
Saccharins 954(i), 
954(ii), 
954(iii), 
954(iv) 500 mg/kg 161 & 163 
Shellac, bleached 904 GMP 3 
Sucralose (Trichlorogalactosucrose) 955 1800 mg/kg 161 & 164 
Sucroglycerides 474 5000 mg/kg  
*Sunset yellow FCF 110 300 mg/kg 161 
Tertiary butylhydroquinone  
(TBHQ)319 200mg/kg 15 & 130 
*This material may be having a negat ive effect on activity and concentr ation in children.(The prior 
statement must be written under contents). 
 
Food Category No. Hard candy.  05.2.1 
Additive  INS Max Level  Notes  
Acesulfame potassium 950 500 mg/kg 156, 161 & 
188 
Aspartame 951 3000 mg/kg 161&148 
Chlorophylls, copper complexes
Chlorophyllin copper complexes, potassium and sodium141(i) 
141(ii) 
 700 mg/kg  
 Gulf Standard                                                           GSO 5/DS…..:2012  
 
198 Food Category No. Soft candy  05.2.2 
Additive  INS Max Level  Notes  
Acesulfame potassium 950 1000 mg/kg 157, 161 & 
188 
Aspartame 951 3000 mg/kg 161&148 
Chlorophylls, copper complexes 
Chlorophyllin copper complexes, 
potassium and sodium 141(i) 
141(ii) 
 100 mg/kg  
 
 
Food Category No. Nougats and marzipans.  05.2.3 
Additive  INS Max Level  Notes  
Acesulfame potassium 950 1000 mg/kg 161 & 188 
Aspartame 951 3000 mg/kg 161&191 
Chlorophylls, copper complexes 
Chlorophyllin copper complexes, 
potassium and sodium 141(i) 
141(ii) 
 100 mg/kg  
 
Food Category No. Chewing gum  05.3 
Additive INS Max Level Notes 
Acesulfame potassium 950 5000 mg/kg 161 &188 
Alitame 956 300 mg/kg 161 
*Allura red AC 129 300 mg/kg  
Aspartame 951 10000 mg/kg 161&191 
Beeswax 901 GMP GMP 
Benzoates 210 – 213 1500 mg/kg 13 
Brilliant blue FCF 133 300 mg/kg  
Butylated hydroxyanisole (BHA) 320 400 mg/kg 130 
Butylated hydroxytoluene (BHT) 321 400 mg/kg 130 
Candelilla wax 902 GMP  
Caramel iii - ammonia caramel 150c 20000 mg/kg  
Caramel iv - sulfite ammonia 
caramel 150d 20000 mg/kg  
Carmines 120 500 mg/kg 178 
Carnauba wax 903 1200 mg/kg 3 
Beta-Carotenes, vegetable 160a(ii) 500 mg/kg  
Beta-Carotenes, synthetic . 
Beta-Carotenes, Blakeslea trispora . 
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl  ester, beta 
apo-8'- . 160a(i) 
160a(iii) 
160e  
160f 100 mg/kg  Gulf Standard                                                           GSO 5/DS…..:2012  
 
199 Castor oil 1503 2100 mg/kg  
Chlorophylls, copper complexes 
Chlorophyllin copper complexes, potassium and sodium 141(i) 
141(ii) 
 700 mg/kg  
Cyclodextrin, beta- 459 20000 mg/kg  
Diacetyltartaric a nd fatty acid esters 
of glycerol 472e 50000 mg/kg  
Fast green FCF. 143 300 mg/kg  
Grape skin extract 163(ii) 500 mg/kg 181 
Guaiac resin 314 1500 mg/kg  
Ethyl para-hydroxybenzoate Methyl 
para-hydroxybenzoate 214 
218 1500 mg/kg 27 
Indigotine (Indigo carmine) 132 300 mg/kg  
Iron oxide, black. 
Iron oxide, red .  
Iron oxide, yellow . 172(i) 
172(ii) 
172(iii) 10000 mg/kg 161 
Lauric arginate ethyl ester 243 225 mg/kg  
Microcrystalline wax 905c(i) 20000 mg/kg 3 
Neotame 961 1000 mg/kg 161 
Polydimethylsiloxane 900a 100 mg/kg  
Polyethylene glycol 1521 20000 mg/kg  
Polysorbates 432  - 436 5000 mg/kg  
Polyvinylpyrrolidone 1201 10000 mg/kg  
Propyl gallate 310 1000 mg/kg 130 
Propylene glycol esters of fatty acids 477 20000 mg/kg  
Riboflavins 101(i) , 
101(ii), 
101(iii) 1000 mg/kg  
Saccharins 954(i), 
954(ii), 
954(iii), 
954(iv) 2500 mg/kg 161 
Shellac, bleached 904 GMP 3 
Sorbates 200 - 203 1500 mg/kg  
Stearyl citrate 484 15000 mg/kg  
Steviol glycosides 960 3500 mg/kg 26 
Sucralose (Trichlorogalactosucrose) 955 5000 mg/kg 161 
Sucroglycerides 474 10000 mg/kg  
*Sunset yellow FCF 110 300 mg/kg  
Tertiary butylhydroquinone  
(TBHQ) 319 400 mg/kg 130 
*This material may be having a negat ive effect on activity and concentr ation in children.(The prior 
statement must be written under contents). 
 
Food Category No. Decorations (e.g., for fine bakery wares), Gulf Standard                                                           GSO 5/DS…..:2012  
 
200 05.4 toppings (nonfruit) and sweet sauces . 
Additive INS Max Level Notes 
Acesulfame potassium 950 500 mg/kg 161 & 188 
Alitame 956 300 mg/kg 161 
*Allura red AC 129 300 mg/kg  
Aspartame 951 1000 mg/kg 161&191 
Beeswax 901 GMP  
Benzoates 210 - 213 1500 mg/kg 13 
Brilliant blue FCF 133 500 mg/kg  
Butylated hydroxyanisole (BHA) 320 200 mg/kg 15 & 130 
Butylated hydroxytoluene (BHT) 321 200 mg/kg 15 & 130 
Candelilla wax 902 GMP  
Caramel iii - ammonia caramel 150c GMP  
Caramel iv - sulfite ammonia 
caramel 150d GMP  
Carmines 120 500 mg/kg  
Carnauba wax 903 4000 mg/kg  
Beta-Carotenes, vegetable 160a(ii) 20000 mg/kg  
Beta-Carotenes, synthetic . 
Beta-Carotenes, Blakeslea trispora . 
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl  ester, beta 
apo-8'- . 160a(i) 
160a(iii) 
160e  
160f 100 mg/kg  
Chlorophylls, copper complexes 
Chlorophyllin copper complexes, potassium and sodium 141(i) 
141(ii) 
 100 mg/kg  
Diacetyltartaric a nd fatty acid esters 
of glycerol 472e 10000 mg/kg  
Fast green FCF. 143 100 mg/kg  
Grape skin extract 163(ii) 500 mg/kg 181 
Ethyl para-hydroxybenzoate Methyl 
para-hydroxybenzoate 214 
218 300 mg/kg 27 
Indigotine (Indigo carmine) 132 300 mg/kg  
Iron oxide, black. 
Iron oxide, red .  
Iron oxide, yellow . 172(i) 
172(ii) 
172(iii) 100 mg/kg  
Neotame 961 100 mg/kg 161 
Polysorbates 432  - 436 3000 mg/kg  
Propyl gallate 310 200 mg/kg 15 & 130 
Propylene glycol esters of fatty acids 477 40000 mg/kg  
Riboflavins 101(i) , 
101(ii), 
101(iii) 1000 mg/kg  
Saccharins 954(i), 
954(ii), 
954(iii), 500 mg/kg 161 Gulf Standard                                                           GSO 5/DS…..:2012  
 
201 954(iv) 
Shellac, bleached 904 GMP  
Sucralose (Trichlorogalactosucrose) 955 1000 mg/kg 161 
*Sunset yellow FCF 110 300 mg/kg  
Tertiary butylhydroquinone  
(TBHQ) 319 200mg/kg 15 & 130 
*This material may be having a negative effect on activity and conc entration in children.(The prior 
statement must be written under contents). 
 
 
Food Category No. Whole, broken, or flaked gr ain, including rice . 06.1 
Additive  INS Max Level  Notes  
Propyl gallate 310 100 mg/kg 15 
 
Food Category No.  Flours and starches (including soybean 
powder).  06.2 
Additive  INS Max Level  Notes  
Alpha-Amylase from Aspergillus 
oryzae var 1100 GMP  
Diacetyltartaric a nd fatty acid esters 
of glycerol 472e 3000 mg/kg 186 
 
Food Category No.  Flours  06.2.1 . 
Additive INS Max Level Notes 
Azodicarbonamide 927a 45 mg/kg  
Benzoyl peroxide 928 75 mg/kg  
Chlorine dioxide 926 30 mg/kg 87 
Sulfites 220-225, 227, 
228, 539 200 mg/kg 44 
 
Food Category No. . Starches  06.2.2 
Additive  INS Max Level  Notes  
Sulfites 220-225, 227, 
228, 539 50 mg/kg 44 
 
Food Category No. Breakfast cereals, including rolled oats . 06.3 
Additive INS Max Level Notes 
Acesulfame potassium 950 1200 mg/kg 161 & 188 
*Allura red AC 129 300 mg/kg  Gulf Standard                                                           GSO 5/DS…..:2012  
 
202 Ascorbyl palmitate. 
Ascorbyl stearate. 304 
305 200 mg/kg 10 
Aspartame 951 1000 mg/kg 161&191 
Brilliant blue FCF 133 200 mg/kg  
Butylated hydroxyanisole (BHA) 320 200 mg/kg 15 & 196 
Butylated hydroxytoluene (BHT) 321 100 mg/kg 15 & 196 
Caramel iii - ammonia caramel 150c 50000 mg/kg 189 
Caramel iv - sulfite ammonia 
caramel 150d 2500 mg/kg  
Carmines 120 200 mg/kg  
Beta-Carotenes, vegetable 160a(ii) 400 mg/kg  
Beta-Carotenes, synthetic . 
Beta-Carotenes, Blakeslea trispora . 
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl  ester, beta 
apo-8'- . 160a(i) 
160a(iii) 
160e  
160f 200 mg/kg  
Grape skin extract. 163(ii) 200 mg/kg  
Iron oxide, black. 
Iron oxide, red .  
Iron oxide, yellow . 172(i) 
172(ii) 
172(iii) 75 mg/kg  
Neotame 961 160 mg/kg 161 
Phosphates 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 2200 mg/kg 33 
Propyl gallate 310 200 mg/kg 15 & 196 
Riboflavins 101(i) , 
101(ii), 
101(iii) 300 mg/kg  
Saccharins 954(i), 
954(ii), 
954(iii), 
954(iv) 100 mg/kg 161 
Steviol glycosides 960 350 mg/kg 26 
Sucralose (Trichlorogalactosucrose) 955 1000 mg/kg 161 
*Sunset yellow FCF 110 300 mg/kg 161 
*This material may be having a negat ive effect on activity and concentr ation in children.(The prior 
statement must be written under contents). 
 Gulf Standard                                                           GSO 5/DS…..:2012  
 
203 Food Category No. Dried pastas and noodles and like products.  06.4.2 
Additive INS Max Level Notes 
Caramel iv - sulfite ammonia 
caramel150d 50000 mg/kg 211 
Beta-Carotenes, vegetable 160a(ii) 1000 mg/kg 211 
Diacetyltartaric a nd fatty acid esters 
of glycerol472e 5000 mg/kg  
Polysorbates 432  - 436 5000 mg/kg  
 
Food Category No.  Pre-cooked pastas and noodles and like 
products.  06.4.3 
Additive INS Max Level Notes 
Ascorbyl palmitate. 
Ascorbyl stearate. 304 
305 20 mg/kg 10 
Benzoates 210 – 213 1000 mg/kg 13 
Butylated hydroxyanisole (BHA) 320 200 mg/kg 15 & 130 
Butylated hydroxytoluene (BHT) 321 200 mg/kg 15 & 130 
Caramel iii - ammonia caramel 150c 50000 mg/kg 153 & 173 
Caramel iv - sulfite ammonia 
caramel 150d 50000 mg/kg 153 
Carmines 120 100 mg/kg 153 & 178 
Beta-Carotenes, vegetable 160a(ii) 1000 mg/kg 153 
Beta-Carotenes, synthetic . 
Beta-Carotenes, Blakeslea trispora . 
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethy l ester, beta 
apo-8'- . 160a(i) 
160a(iii) 
160e  
160f 1200 mg/kg 153 
Chlorophylls, copper complexes 
Chlorophyllin copper complexes, 
potassium and sodium 141(i) 
141(ii) 
 100 mg/kg 153 
Diacetyltartaric a nd fatty acid esters 
of glycerol 472e 10000 mg/kg  
Fast green FCF. 143 290 mg/kg 194 
Polydimethylsiloxane 900a 50 mg/kg 153 
Polysorbates 432  - 436 5000 mg/kg 153 
Propyl gallate 310 100 mg/kg 15 & 130 
Propylene glycol esters of fatty acids 477 5000 mg/kg 2 & 153 
Riboflavins 101(i) , 
101(ii), 
101(iii) 300 mg/kg 153 
Sulfites 220-225, 227, 
228, 539 20 mg/kg 44 
*Sunset yellow FCF 110 300 mg/kg  
Tertiary butylhydroquinone  319 200mg/kg 15 & 130 Gulf Standard                                                           GSO 5/DS…..:2012  
 
204 (TBHQ) 
*This material may be having a negat ive effect on activity and concentr ation in children.(The prior 
statement must be written under contents). 
 
Food Category No. Cereal and starch based desserts (e.g., rice 
pudding, tapioca pudding).  06.5 
Additive INS Max Level Notes 
Acesulfame potassium 950 350 mg/kg 161 & 188 
*Allura red AC 129 300 mg/kg  
Ascorbyl palmitate. 
Ascorbyl stearate. 304 
305 500 mg/kg 2 & 10 
Aspartame 951 1000 mg/kg 161&191 
Benzoates 210 – 213 1000 mg/kg 13 
Brilliant blue FCF 133 150 mg/kg  
Caramel iii - ammonia caramel 150c 50000 mg/kg  
Caramel iv - sulfite ammonia 
caramel 150d 2500 mg/kg  
Carmines 120 150 mg/kg  
Beta-Carotenes, vegetable 160a(ii) 1000 mg/kg  
Beta-Carotenes, synthetic . 
Beta-Carotenes, Blakeslea trispora . 
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl  ester, beta 
apo-8'- . 160a(i) 
160a(iii) 
160e  
160f 150 mg/kg  
Chlorophylls, copper complexes 
Chlorophyllin copper complexes, potassium and sodium 141(i) 
141(ii) 
 75 mg/kg  
Diacetyltartaric a nd fatty acid esters 
of glycerol 472e 5000 mg/kg  
Calcium disodium 
ethylenediaminetetraacetate  
Disodium 
ethylenediaminetetraacetate 385 
 
 
386 315 mg/kg 21 
Fast green FCF. 143 100 mg/kg 161 
Grape skin extract. 163(ii) 200 mg/kg 181 
Indigotine (Indigo carmine). 132 150 mg/kg  
Iron oxide, black. Iron oxide, red .
 
Iron oxide, yellow . 172(i) 
172(ii) 
172(iii) 75 mg/kg  
Lauric arginate ethyl ester 243 200 mg/kg  
Neotame 961 33 mg/kg 161 
Nisin 234 3 mg/kg 28 
Polysorbates 432  - 436 3000 mg/kg  
Propyl gallate 310 90 mg/kg 2 & 15 
Propylene glycol esters of fatty acids 477 40000 mg/kg  Gulf Standard                                                           GSO 5/DS…..:2012  
 
205 Riboflavins 101(i) , 
101(ii), 
101(iii) 300 mg/kg  
Saccharins 954(i), 
954(ii), 
954(iii), 
954(iv) 100 mg/kg 161 
Steviol glycosides 960 165 mg/kg 26 
Sucralose (Trichlorogalactosucrose) 955 400 mg/kg 161 
Sucroglycerides 474 5000 mg/kg  
*Sunset yellow FCF 110 50 mg/kg  
*This material may be having a negative effect on activity and conc entration in children.(The prior 
statement must be written under contents). 
Food Category No. Batters (e.g., for breading or batters for fish or 
poultry).  06.6 
Additive INS Max Level Notes 
Caramel iii - ammonia caramel 150c 50000 mg/kg  
Caramel iv - sulfite ammonia 
caramel 150d 2500 mg/kg  
Carmines 120 500 mg/kg  
Beta-Carotenes, vegetable 160a(ii) 1000 mg/kg  
Beta-Carotenes, synthetic . 
Beta-Carotenes, Blakeslea trispora . 
Carotenal, beta-apo-8'- . 
Carotenoic acid, ethyl  ester, beta 
apo-8'- . 160a(i) 
160a(iii) 
160e  
160f 500 mg/kg  
Diacetyltartaric a nd fatty acid esters 
of glycerol 472e 5000 mg/kg  
Polydimethylsiloxane 900a 10 mg/kg  
Polysorbates 432  - 436 5000 mg/kg 2 
Riboflavins 101(i) , 
101(ii), 
101(iii) 300 mg/kg  
Sorbates 200 - 2003 2000 mg/kg  
 
Food Category No.  Pre-cooked or processed rice products, 
including rice cakes (Oriental type only).  06.7 
Additive INS Max Level Notes 
Caramel iii - ammonia caramel 150c 50000 mg/kg  
Caramel iv - sulfite ammonia 
caramel 150d 2500 mg/kg  
Sucralose (Trichlorogalactosucrose) 955 200 mg/kg 72 
 
Food Category No. Soybean-based beverages . Gulf Standard                                                           GSO 5/DS…..:2012  
 
206 06.8.1 
Additive  INS Max Level  Notes  
Caramel iii - ammonia caramel 150c 1500 mg/kg  
Carmines 120 100 mg/kg 178 
Riboflavins 101(i) , 
101(ii), 
101(iii) 50 mg/kg  
Steviol glycosides 960 200 mg/kg 26 
 
Food Category No.  Other soybean protein products.  06.8.8 
Additive  INS Max Level  Notes  
Caramel iii - ammonia caramel 150c 20000 mg/kg  
Caramel iv - sulfite ammonia 
caramel 150d 20000 mg/kg  
 
Food Category No. Bakery wares.  07.0 
Additive  INS Max Level  Notes  
Ascorbyl palmitate. 
Ascorbyl stearate. 304 
305 1000 mg/kg 10 & 15 
Benzoates 210 - 213 1000 mg/kg 13 
Butylated hydroxyanisole (BHA) 320 200 mg/kg 15 & 180 
Butylated hydroxytoluene (BHT) 321 200 mg/kg 15 & 180 
Carnauba wax 903 GMP 3 
Fast green FCF. 143 100 mg/kg 161 
Propylene glycol esters of fatty acids 477 15000 mg/kg 11 & 72 
 
Food Category No. Bread and ordinary bakery wares.  07.1 
Additive  INS Max Level  Notes  
Acesulfame potassium 950 1000 mg/kg 161 & 188 
Aspartame 951 4000 mg/kg 161 &191 
Brilliant blue FCF 133 100 mg/kg 161 
Diacetyltartaric a nd fatty acid esters 
of glycerol 472e 6000 mg/kg  
Neotame 961 70 mg/kg 161 
Sucralose (Trichlorogalactosucrose) 955 650 mg/kg 161 
 
Food Category No. Breads and rolls  07.1.1 . 
Additive  INS Max Level  Notes  
Polysorbates 432  - 436 3000 mg/kg  Gulf Standard                                                           GSO 5/DS…..:2012  
 
207 Tertiary butylhydroquinone  
(TBHQ) 319 200mg/kg 15 & 195 
 
Food Category No.  Crackers, excluding sweet crackers.  07.1.2 
Additive INS Max Level Notes 
*Allura red AC 129 300 mg/kg 161 
Caramel iii - ammonia caramel 150c 50000 mg/kg 161 
Caramel iv - sulfite ammonia 
caramel 150d 50000 mg/kg 161 
Carmines 120 200 mg/kg 178 
Beta-Carotenes, vegetable 160a(ii) 1000 mg/kg  
Beta-Carotenes, synthetic . 
Beta-Carotenes, Blakeslea trispora . 
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl  ester, beta 
apo-8'- . 160a(i) 
160a(iii) 
160e  
160f 1000 mg/kg  
Grape skin extract. 163(ii) 200 mg/kg 181 
Polysorbates 432  - 436 5000 mg/kg 11 
Tertiary butylhydroquinone  
(TBHQ) 319 200mg/kg 15 & 195 
*This material may be having a negat ive effect on activity and concentr ation in children.(The prior 
statement must be written under contents). 
 
Food Category No. Other ordinary bakery products (e.g., bagels, 
pita, English muffins) . 07.1.3 
Additive  INS Max Level  Notes  
*Allura red AC 129 300 mg/kg 
 161 
Caramel iii - ammonia caramel 150c 50000 mg/kg 161 
Caramel iv - sulfite ammonia 
caramel 150d 50000 mg/kg 161 
Beta-Carotenes, synthetic . 
Beta-Carotenes, Blakeslea trispora . 
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl  ester, beta 
apo-8'- . 160a(i) 
160a(iii) 
160e  
160f 100 mg/kg  
Polysorbates 432  - 436 3000 mg/kg 11 
Propyl gallate 310 100 mg/kg 15 & 130 
Tertiary butylhydroquinone  
(TBHQ) 319 200mg/kg 150&130 
*This material may be having a negat ive effect on activity and concentr ation in children.(The prior 
statement must be written under contents). 
 Gulf Standard                                                           GSO 5/DS…..:2012  
 
208 Food Category No. Bread-type products, including bread stuffing 
and bread crumbs . 07.1.4 
Additive INS Max Level Notes 
Caramel iii - ammonia caramel 150c 50000 mg/kg 161 
Carmines 120 500 mg/kg 178 
Beta-Carotenes, vegetable 160a(ii) 1000 mg/kg  
Beta-Carotenes, synthetic . 
Beta-Carotenes, Blakeslea trispora . 
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl  ester, beta 
apo-8'- . 160a(i) 
160a(iii) 
160e  
160f 200 mg/kg 116 
Chlorophylls, copper complexes 
Chlorophyllin copper complexes, potassium and sodium 141(i) 
141(ii) 
 6.4 mg/kg 62 &161 
Grape skin extract. 163(ii) 200 mg/kg 181 
Polysorbates 432  - 436 3000 mg/kg 11 
Tertiary butylhydroquinone  
(TBHQ) 319 200mg/kg 15 & 195 
 
Food Category No. Steamed breads and buns . 07.1.5 
Additive  INS Max Level  Notes  
Caramel iii - ammonia caramel 150c 50000 mg/kg 161 
Beta-Carotenes, synthetic . 
Beta-Carotenes, Blakeslea trispora . 
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl  ester, beta 
apo-8'- . 160a(i) 
160a(iii) 
160e  
160f 100 mg/kg 216 
Polysorbates 432  - 436 3000 mg/kg 11 
 
Food Category No. Mixes for bread and ordinary bakery wares . 07.1.6 
Additive  INS Max Level  Notes  
Caramel iii - ammonia caramel 150c 50000 mg/kg 161 
Polysorbates 432  - 436 3000 mg/kg 11 
 
Food Category No. Fine bakery wares (sweet, salty, savoury) and 
mixes . 07.2 
Additive INS Max Level Notes 
Acesulfame potassium 950 1000 mg/kg 165 & 188 
*Allura red AC 129 300 mg/kg 161 
Aspartame 951 1700 mg/kg 165 &191 
Aspartame-acesulfame salt 962 1000 mg/kg 77 & 113 
Beeswax 901 GMP 3 Gulf Standard                                                           GSO 5/DS…..:2012  
 
209 Brilliant blue FCF 133 200 mg/kg 161 
Candelilla wax 902 GMP 3 
Caramel iii - ammonia caramel 150c 50000 mg/kg 16 
Caramel iv - sulfite ammonia 
caramel 150d 1200 mg/kg  
Carmines 120 200 mg/kg  
Beta-Carotenes, vegetable 160a(ii) 1000  
Beta-Carotenes, synthetic . 
Beta-Carotenes, Blakeslea trispora . 
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl  ester, beta 
apo-8'- . 160a(i) 
160a(iii) 
160e  
160f 100 mg/kg  
Chlorophylls, copper complexes 
Chlorophyllin copper complexes, potassium and sodium 141(i) 
141(ii) 
 75 mg/kg  
Diacetyltartaric a nd fatty acid esters 
of glycerol 472e 20000 mg/kg  
Ethyl para-hydroxybenzoate Methyl 
para-hydroxybenzoate 214 
218 300 mg/kg 27 
Indigotine (Indigo carmine). 132 200 mg/kg 161 
Iron oxide, black. 
Iron oxide, red .  
Iron oxide, yellow . 172(i) 
172(ii) 
172(iii) 200 mg/kg  
Neotame 961 80 mg/kg 161 & 165 
Polysorbates 432  - 436 3000 mg/kg  
Riboflavins 101(i) , 
101(ii), 
101(iii) 300 mg/kg  
Saccharins 954(i), 
954(ii), 
954(iii), 
954(iv) 170 mg/kg 165 
Shellac, bleached 904 GMP 3 
Sucralose (Trichlorogalactosucrose) 955 700 mg/kg 161 & 165 
Sucroglycerides 474 10000 mg/kg  
Sulfites 220-225, 227, 
228, 539 50 mg/kg 44 
* Sunset yellow FCF. 110 50 mg/kg  
*This material may be having a negat ive effect on activity and concentr ation in children.(The prior 
statement must be written under contents). 
 
Food Category No. Mixes for fine bakery wares (e.g., cakes, 
pancakes) . 07.2.3 
Additive  INS Max Level  Notes  Gulf Standard                                                           GSO 5/DS…..:2012  
 
210 Propyl gallate 310 200 mg/kg 15 & 196 
 
Food Category No.  Meat and meat products, including poultry and 
game.  08.0 
Additive  INS Max Level  Notes  
Brilliant blue FCF 133 100 mg/kg 4 & 16 
Caramel iii - ammonia caramel 150c GMP 3, 4 & 16 
Caramel iv - sulfite ammonia 
caramel 150d GMP 3, 4 & 16 
 
Food Category No.  Fresh meat, poultry, and game.  08.1 
Additive INS Max Level Notes 
Fast green FCF 143 100 mg/kg 3, 4 & 16 
*Sunset yellow FCF 110 300 mg/kg 4 & 16 
*This material may be having a negat ive effect on activity and concentr ation in children.(The prior 
statement must be written under contents). 
 
Food Category No.  Fresh meat, poultry, and game, whole pieces 
or cuts.  08.1.1 
Additive  INS Max Level  Notes  
Carmines 120 500 mg/kg 4 & 16 
 
Food Category No.  Fresh meat, poultry, and game, comminuted.  08.1.2 
Additive  INS Max Level  Notes  
Carmines 120 100 mg/kg 4, 16 & 117 
Beta-Carotenes, vegetable 160a(ii) 20 mg/kg 4 & 16 
Beta-Carotenes, synthetic . 
Beta-Carotenes, Blakeslea trispora . 
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl  ester, beta 
apo-8'- . 160a(i) 
160a(iii) 
160e  
160f 100 mg/kg 4 & 16 
Grape skin extract. 163(ii) 1000 mg/kg 4, 16 & 94 
Isopropyl citrates 384 200 mg/kg  
 
Food Category No. Processed meat, poultry, and game products in 
whole    pieces or cuts  08.2 . 
Additive  INS Max Level  Notes  
Butylated hydroxyanisole (BHA) 320 200 mg/kg 15 & 130 
Butylated hydroxytoluene (BHT) 321 100 mg/kg 15, 130 &167 
Carmines 120 500 mg/kg 16 Gulf Standard                                                           GSO 5/DS…..:2012  
 
211 Beta-Carotenes, vegetable 160a(ii) 5000 mg/kg 16 
Fast green FCF 143 100 mg/kg 3 & 4 
Grape skin extract. 163(ii)   
Polysorbates 432  - 436 5000 mg/kg  
Propyl gallate 310 200 mg/kg 15 & 130 
Riboflavins 101(i) , 
101(ii), 
101(iii) 1000 mg/kg 16 
*Sunset yellow FCF 110 300 mg/kg 16 
Tertiary butylhydroquinone  (TBHQ) 319 100mg/kg 15, 130 &167 
*This material may be having a negat ive effect on activity and concentr ation in children.(The prior 
statement must be written under contents). 
. 
Food Category No.  Cured (including salted) and dried non-heat 
treated processed mea t, poultry, and game 
products in whole pieces or cuts.  08.2.1.2 
Additive  INS Max Level  Notes  
Benzoates 210 - 213 1000 mg/kg 3 & 13 
Isopropyl citrates 384 200 mg/kg  
Natamycin (Pimaricin) 235 6 mg/kg  
 
Food Category No. Heat-treated processed meat, poultry, and 
game products in whole pieces or cuts . 08.2.2 
Additive  INS Max Level  Notes  
Saccharins 954(i), 
954(ii), 
954(iii), 
954(iv) 500 mg/kg 161 
Sucroglycerides 474 5000 mg/kg 15 
 
Food Category No. Frozen processed meat, poultry, and game 
products in whole pieces or cuts . 08.2.3 
Additive  INS Max Level  Notes  
Phosphates 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 2200 mg/kg 33 Gulf Standard                                                           GSO 5/DS…..:2012  
 
212  
Food Category No. Processed comminuted meat, poultry, and 
game products.  08.3 
Additive INS Max Level  Notes  
Butylated hydroxyanisole (BHA) 320 200 mg/kg 15 & 130 
Butylated hydroxytoluene (BHT) 321 100 mg/kg 15, 130 &162 
Grape skin extract. 163(ii) 5000 mg/kg 16 
Phosphates 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 2200 mg/kg 33 
Polysorbates 432  - 436 5000 mg/kg  
Propyl gallate 310 200 mg/kg 15 & 130 
Riboflavins 101(i) , 
101(ii), 
101(iii) 1000 mg/kg 16 
Tertiary butylhydroquinone  (TBHQ) 319 100mg/kg 15, 130 &162 
 
Food Category No.  Non-heat treated processed comminuted meat, 
poultry, and game products.  08.3.1 
Additive  INS Max Level  Notes  
Beta-Carotenes, vegetable 160a(ii) 20 mg/kg 118 
 
Food Category No.  Cured (including salted) non-heat treated 
processed comminuted meat, poultry, and 
game products  08.3.1.1 
Additive  INS Max Level  Notes  
Carmines 120 200 mg/kg 118 
Beta-Carotenes, synthetic . 
Beta-Carotenes, Blakeslea trispora . 
Carotenal, beta -apo-8'- . 
Carotenoic acid,  ethyl ester, beta 
apo-8'- . 160a(i) 
160a(iii) 
160e  
160f 100 mg/kg 16 
*Sunset yellow FCF 110 300 mg/kg 16 
*This material may be having a negat ive effect on activity and concentr ation in children.(The prior 
statement must be written under contents). 
 
Food Category No. Cured (including salted) and dried non-heat Gulf Standard                                                           GSO 5/DS…..:2012  
 
213 08.3.1.2 treated processed comminuted meat, poultry, 
and game products.  
Additive  INS Max Level  Notes  
Benzoates 210 - 213 1000 mg/kg 3 & 13 
Carmines 120 100 mg/kg  
Beta-Carotenes, synthetic . 
Beta-Carotenes, Blakeslea trispora . 
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl  ester, beta 
apo-8'- . 160a(i) 
160a(iii) 
160e  
160f 20 mg/kg 16 
Isopropyl citrates 384 200 mg/kg  
Natamycin (Pimaricin) 235 20 mg/kg 3 & 81 
*Sunset yellow FCF 110 135 mg/kg  
*This material may be having a negat ive effect on activity and concentr ation in children.(The prior 
statement must be written under contents). 
 
Food Category No.  Fermented non-heat treated processed 
comminuted  meat, poultry, and game 
products.  08.3.1.3 
Additive INS Max Level Notes 
Carmines 120 100 mg/kg  
Beta-Carotenes, synthetic . 
Beta-Carotenes, Blakeslea trispora . 
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl  ester, beta 
apo-8'- . 160a(i) 
160a(iii) 
160e  
160f 20 mg/kg 16 
*Sunset yellow FCF 110 300 mg/kg 16 
*This material may be having a negat ive effect on activity and concentr ation in children.(The prior 
statement must be written under contents). 
 
Food Category No.  Heat-treated processed comminuted meat, 
poultry, and game products.  08.3.2 
Additive  INS Max Level  Notes  
*Allura red AC 129 25 mg/kg 
 161 
Carmines 120 100 mg/kg  
Beta-Carotenes, vegetable 160a(ii) 20 mg/kg  
Beta-Carotenes, synthetic . 
Beta-Carotenes, Blakeslea trispora . 
Carotenal, beta -apo-8'- . 
Carotenoic  acid, ethyl ester, beta 
apo-8'- . 160a(i) 
160a(iii) 
160e  
160f 20 mg/kg 16 
Calcium disodium 
ethylenediaminetetraacetate 385 
 35 mg/kg 21 Gulf Standard                                                           GSO 5/DS…..:2012  
 
214 Disodium 
ethylenediaminetetraacetate  
386 
Saccharins 954(i), 
954(ii), 
954(iii), 
954(iv) 500 mg/kg 161 
Steviol glycosides. 960 100 mg/kg 26 & 202 
Sucroglycerides 474 5000 mg/kg 15 
*Sunset yellow FCF 110 300 mg/kg 16 
*This material may be having a negat ive effect on activity and concentr ation in children.(The prior 
statement must be written under contents). 
 
Food Category No.  Frozen processed comminuted meat, poultry, 
and game products.  08.3.3 
Additive  INS Max Level  Notes  
Carmines 120 500 mg/kg 16 
Beta-Carotenes, vegetable 160a(ii) 5000 mg/kg 16 
*Sunset yellow FCF 110 300 mg/kg 16 
*This material may be having a negat ive effect on activity and concentr ation in children.(The prior 
statement must be written under contents). 
. 
Food Category No.  Edible casings (e.g., sausage casings).  08.4 
Additive INS Max Level Notes 
*Allura red AC 129 300 mg/kg 16 
Ascorbyl palmitate. 
Ascorbyl stearate. 304 
305 5000 mg/kg 10 
Canthaxanthin 161g 30 ppm  
Carmines 120 500 mg/kg 16 
Beta-Carotenes, vegetable 160a(ii) 5000 mg/kg  
Beta-Carotenes, synthetic . 
Beta-Carotenes, Blakeslea trispora . 
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl  ester, beta 
apo-8'- . 160a(i) 
160a(iii) 
160e  
160f 100 mg/kg  
Fast green FCF 143 100 mg/kg 3 & 4 
Grape skin extract. 163(ii) 5000 mg/kg  
Ethyl para-hydroxybenzoate Methyl 
para-hydroxybenzoate 214 
218 36 mg/kg 27 
Iron oxide, black. 
Iron oxide, red .  
Iron oxide, yellow . 172(i) 
172(ii) 
172(iii) 1000 mg/kg 72 
Phosphates 338; 339(i)-
(iii); 340(i)- 1100 mg/kg 33 Gulf Standard                                                           GSO 5/DS…..:2012  
 
215 (iii); 341(i)-
(iii); 
342(i),(ii); 
343(i)- (iii); 
450(i) -
(iii),(v) -(vii); 
451(i),(ii); 
452(i)- (v); 
542 
Polysorbates 432  - 436 1500 mg/kg  
Riboflavins 101(i) , 
101(ii), 
101(iii) 1000 mg/kg 16 
*Sunset yellow FCF 110 300 mg/kg 16 
*This material may be having a negat ive effect on activity and concentr ation in children.(The prior 
statement must be written under contents). 
 
 
Food Category No.  Fresh fish and fish products, including 
mollusks, crustaceans, and echinoderms  09.1 
Additive  INS Max Level  Notes  
Caramel iii - ammonia caramel 150c 30000 mg/kg 4 & 16 
 
Food Category No. Fresh fish  09.1.1 . 
Additive  INS Max Level  Notes  
Brilliant blue FCF 133 300 mg/kg 4, 16 & 50 
Carmines 120 300 mg/kg 4, 16 & 50 
Beta-Carotenes, vegetable 160a(ii) 100 mg/kg 4, 16 & 50 
Beta-Carotenes, synthetic . 
Beta-Carotenes, Blakeslea trispora . 
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl  ester, beta 
apo-8'- . 160a(i) 
160a(iii) 
160e  
160f 300 mg/kg 4 
Indigotine (Indigo carmine). 132 300 mg/kg 4, 16 & 50 
*Sunset yellow FCF 110 300 mg/kg 4, 16 & 50 
*This material may be having a negative  effect on activity and concentrati on in children.(The prior 
statement must be written under contents). 
 
Food Category No. Fresh mollusks, crustaceans, and echinoderms . 09.1.2 
Additive  INS Max Level  Notes  
Brilliant blue FCF 133 500 mg/kg 4 & 16 Gulf Standard                                                           GSO 5/DS…..:2012  
 
216 Carmines 120 500 mg/kg 4 & 16 
Beta-Carotenes, synthetic . 
Beta-Carotenes, Blakeslea trispora . 
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl  ester, beta 
apo-8'- . 160a(i) 
160a(iii) 
160e  
160f 100 mg/kg 4 & 16 
Sulfites 220-225, 227, 
228, 539 100 mg/kg 44 
*Sunset yellow FCF 110 300 mg/kg 4 & 16 
 
Food Category No.  Processed fish and fish products, including 
mollusks,crustaceans, and echinoderms. 09.2 
Additive  INS Max Level  Notes  
Acesulfame potassium 950 200 mg/kg 144 & 188 
Aspartame 951 300 mg/kg 144 &191 
Caramel iii - ammonia caramel 150c 30000 mg/kg  
Caramel iv - sulfite ammonia 
caramel 150d 30000 mg/kg 95 
Beta-Carotenes, synthetic . 
Beta-Carotenes, Blakeslea trispora . 
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl  ester, beta 
apo-8'- . 160a(i) 
160a(iii) 
160e  
160f 100 mg/kg 95 
 
 
Food Category No. Frozen fish, fish fillets, and fish products, 
including mollusks, crustaceans, and 
echinoderms . 09.2.1 
Additive INS Max Level Notes 
*Allura red AC 129 300 mg/kg 95 
Ascorbyl palmitate. Ascorbyl stearate. 304 305 1000 mg/kg 10 
Brilliant blue FCF 133 500 mg/kg 95 
Butylated hydroxyanisole (BHA) 320 200 mg/kg 15 & 180 
Butylated hydroxytoluene (BHT) 321 200 mg/kg 15 & 180 
Carmines 120 100 mg/kg 95 & 178 
Calcium disodium ethylenediaminetetraacetate
 
Disodium ethylenediaminetetraacetate 385 
  
386 75 mg/kg 21 
Indigotine (Indigo carmine). 132 300 mg/kg 95 
Riboflavins 101(i) , 
101(ii), 
101(iii) 1000 mg/kg 95 
Sulfites 220-225, 227, 100 mg/kg 44& 139 Gulf Standard                                                           GSO 5/DS…..:2012  
 
217 228, 539 
*Sunset yellow FCF 110 300 mg/kg 95 
*This material may be having a negat ive effect on activity and concentr ation in children.(The prior 
statement must be written under contents). 
 
Food Category No . Frozen battered fish, fish fillets, and fish 
products, including mol lusks, crustaceans, and 
echinoderms  09.2.2 
Additive  INS Max Level  Notes  
Ascorbyl palmitate. 
Ascorbyl stearate. 304 
305 1000 mg/kg 10 
Brilliant blue FCF 133 500 mg/kg 16 
Butylated hydroxyanisole (BHA) 320 200 mg/kg 15 & 180 
Butylated hydroxytoluene (BHT) 321 200 mg/kg 15 & 180 
Carmines 120 500 mg/kg 16, 95 & 178 
Calcium disodium 
ethylenediaminetetraacetate  
Disodium 
ethylenediaminetetraacetate 385 
 
 
386 75 mg/kg 21 
Grape skin extract. 163(ii) 500 mg/kg 16 
Riboflavins 101(i) , 
101(ii), 
101(iii) 300 mg/kg 16 
*Sunset yellow FCF 110 300 mg/kg 16 
Thiodipropionic acid Dilauryl thiodipropionate 388 389 200mg/kg 15&46 
*This material may be having a negat ive effect on activity and concentr ation in children.(The prior 
statement must be written under contents). 
 
Food Category No. Frozen minced and creamed fish products, 
including mollusks, crustaceans, and 
echinoderms.  09.2.3 
Additive INS Max Level Notes 
Brilliant blue FCF 133 500 mg/kg 16 
Carmines 120 500 mg/kg 16 
Beta-Carotenes, vegetable 160a(ii) 1000 mg/kg 16 
Chlorophylls, copper complexes 
Chlorophyllin copper complexes, potassium and sodium 141(i) 
141(ii) 
 40 mg/kg 95 
Grape skin extract. 163(ii) GMP 16 & 95 
*Sunset yellow FCF 110 300 mg/kg 16 & 95 
Riboflavins 101(i) , 
101(ii), 
101(iii) 300 mg/kg 16 Gulf Standard                                                           GSO 5/DS…..:2012  
 
218 *This material may be having a negat ive effect on activity and concentr ation in children.(The prior 
statement must be written under contents). 
 
Food Category No.  Cooked and/or fried fish and fish products, 
including mollusks, crustaceans, and 
echinoderms.  09.2.4 
Additive  INS Max Level  Notes  
Aluminium ammonium sulfate 523 200 mg/kg 6 
 
Food Category No. Cooked fish and fish products . 09.2.4.1 
Additive INS Max Level Notes 
*Allura red AC 129 300 mg/kg 95 
Brilliant blue FCF 133 100 mg/kg 95 
Carmines 120 500 mg/kg  
Beta-Carotenes, vegetable 160a(ii) 1000 mg/kg 95 
Chlorophylls, copper complexes 
Chlorophyllin copper complexes, 
potassium and sodium 141(i) 
141(ii) 
 30 mg/kg 62 & 95 
Calcium disodium 
ethylenediaminetetraacetate  
Disodium 
ethylenediaminetetraacetate 385 
 
 
386 50 mg/kg 21 
Fast green FCF. 143 100 mg/kg  
Grape skin extract. 163(ii) 500 mg/kg 95 
Indigotine (Indigo carmine). 132 300 mg/kg 95 
Riboflavins 101(i) , 
101(ii), 
101(iii) 300 mg/kg 95 
Saccharins 954(i), 
954(ii), 
954(iii), 
954(iv) 500 mg/kg 161 
Sorbates 200 - 2003   
*Sunset yellow FCF 110   
*This material may be having a negat ive effect on activity and concentr ation in children.(The prior 
statement must be written under contents). 
 
Food Category No.  Cooked mollusks, crustaceans, and 
echinoderms.  09.2.4.2 
Additive INS Max Level Notes 
*Allura red AC 129 250 mg/kg  
Benzoates 210 - 213 2000 mg/kg 13 & 82 Gulf Standard                                                           GSO 5/DS…..:2012  
 
219 Brilliant blue FCF 133 100 mg/kg  
Carmines 120 250 mg/kg  
Beta-Carotenes, vegetable 160a(ii) 1000 mg/kg  
Grape skin extract. 163(ii) 1000 mg/kg  
Indigotine (Indigo carmine). 132 250 mg/kg 16 
Riboflavins 101(i) , 
101(ii), 
101(iii) 300 mg/kg  
Sorbates 200 - 2003 2000 mg/kg 42 
Sulfites 220-225, 227, 
228, 539 150 mg/kg 44 
*Sunset yellow FCF 110 250 mg/kg  
*This material may be having a negat ive effect on activity and concentr ation in children.(The prior 
statement must be written under contents). 
 
Food Category No. Fried fish and fish products, including 
mollusks, crustaceans, and echinoderms.  09.2.4.3 
Additive  INS Max Level  Notes  
Brilliant blue FCF 133 500 mg/kg 16 
Carmines 120 500 mg/kg 16, 95 & 178 
Beta-Carotenes, vegetable 160a(ii) 1000 mg/kg 16 
Chlorophylls, copper complexes 
Chlorophyllin copper complexes, potassium and sodium 141(i) 
141(ii) 
 40 mg/kg 95 
Grape skin extract. 163(ii) 1000 mg/kg 16 & 95 
Riboflavins 101(i) , 
101(ii), 
101(iii) 300 mg/kg 16 
*Sunset yellow FCF 110 300 mg/kg 16 
*This material may be having a negat ive effect on activity and concentr ation in children.(The prior 
statement must be written under contents). 
 
Food Category No. Smoked, dried, fermented, and/or salted fish 
and fish products, including mollusks, 
crustaceans, and echinoderms.  09.2.5 
Additive INS Max Level Notes 
*Allura red AC 129 300 mg/kg 22 
Benzoates 210 - 213 200 mg/kg 13 & 121 
Brilliant blue FCF 133 100 mg/kg 22 
Butylated hydroxyanisole (BHA) 320 200 mg/kg 15 & 196 
Butylated hydroxytoluene (BHT) 321 200 mg/kg 15 & 196 
Carmines 120 300 mg/kg 22 
Beta-Carotenes, vegetable 160a(ii) 1000 mg/kg  
Chlorophylls, copper complexes 141(i) 200 mg/kg  Gulf Standard                                                           GSO 5/DS…..:2012  
 
220 Chlorophyllin copper complexes, 
potassium and sodium 141(ii) 
 
Fast green FCF 143 100 mg/kg  
Grape skin extract. 163(ii) 1000 mg/kg 22 
Indigotine (Indigo carmine). 132 300 mg/kg 22 & 161 
Iron oxide, black. 
Iron oxide, red .  
Iron oxide, yellow . 172(i) 
172(ii) 
172(iii) 250 mg/kg 22 
Propyl gallate 310 100 mg/kg 15 & 196 
Riboflavins 101(i) , 
101(ii), 
101(iii) 300 mg/kg 22 
Sulfites 220-225, 227, 
228, 539 30 mg/kg 44 
*Sunset yellow FCF 110 100 mg/kg 22 
*This material may be having a negat ive effect on activity and concentr ation in children.(The prior 
statement must be written under contents). 
 
Food Category No. Semi-preserved fish and fish products, include 
mollusks, crustaceans, and echinoderms  09.3 
Additive  INS Max Level  Notes  
Acesulfame potassium 950 200 mg/kg 144 & 188 
Aspartame 951 300 mg/kg 144 &191 
Aspartame-acesulfame salt 962 200 mg/kg 113 
Benzoates 210 - 213 2000 mg/kg 13 & 120 
Butylated hydroxyanisole (BHA) 320 200 mg/kg 15 & 180 
Butylated hydroxytoluene (BHT) 321 200 mg/kg 15 & 180 
Caramel iii - ammonia caramel 150c 30000 mg/kg 95 
Caramel iv - sulfite ammonia 
caramel 150d 30000 mg/kg 95 
Beta-Carotenes, synthetic . 
Beta-Carotenes, Blakeslea trispora . 
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl  ester, beta 
apo-8'- . 160a(i) 
160a(iii) 
160e  
160f 100 mg/kg 95 
Ethyl para-hydroxybenzoate Methyl 
para-hydroxybenzoate 214 
218 1000 mg/kg 27 
Neotame 961 10 mg/kg 161 
Sucralose (Trichlorogalactosucrose). 955 120 mg/kg 144 
 
 
Food Category No. Fish and fish products, including mollusks, 
crustaceans, and echinoderms, marinated 
and/or in jelly  09.3.1 Gulf Standard                                                           GSO 5/DS…..:2012  
 
221 Additive INS Max Level Notes 
Brilliant blue FCF 133 500 mg/kg 16 
Carmines 120 500 mg/kg 16 
Beta-Carotenes, vegetable 160a(ii) 1000 mg/kg 16 
Chlorophylls, copper complexes 
Chlorophyllin copper complexes, potassium and sodium 141(i) 
141(ii) 
 40 mg/kg 16 
Grape skin extract. 163(ii) 500 mg/kg 16 
Riboflavins 101(i) , 
101(ii), 
101(iii) 300 mg/kg 16 
Saccharins 954(i), 
954(ii), 
954(iii), 
954(iv) 160 mg/kg 144 
Steviol glycosides. 960 100 mg/kg 26 & 144 
*Sunset yellow FCF 110 300 mg/kg 16 
*This material may be having a negat ive effect on activity and concentr ation in children.(The prior 
statement must be written under contents). 
 
Food Category No. Fish and fish products, including mollusks, 
crustaceans, and ec hinoderms, pickled and/or 
in brine . 09.3.2 
Additive  INS Max Level Notes 
Brilliant blue FCF  133 500 mg/kg 16 
Carmines 120 500 mg/kg 16 
Beta-Carotenes, vegetable 160a(ii) 1000 mg/kg 16 
Chlorophylls, copper complexes
Chlorophyllin copper complexes, potassium and sodium141(i) 
141(ii) 
 40 mg/kg 16 
Calcium disodium 
ethylenediaminetetraacetateDisodium ethylenediaminetetraacetate385 
 
 
386 250 mg/kg 21 
Grape skin extract. 163(ii) 1500 mg/kg 16 
Riboflavins 101(i) , 
101(ii), 
101(iii) 300 mg/kg 16 
Saccharins 954(i), 
954(ii), 
954(iii), 
954(iv) 160 mg/kg 144 
Steviol glycosides. 960 165 mg/kg 26 
*Sunset yellow FCF 110 300 mg/kg 16 Gulf Standard                                                           GSO 5/DS…..:2012  
 
222 *This material may be having a negat ive effect on activity and concentr ation in children.(The prior 
statement must be written under contents). 
 
Food Category No. Salmon substitutes, caviar, and other fish roe 
products  09.3.3 
Additive INS Max Level Notes 
*Allura red AC 129 300 mg/kg  
Brilliant blue FCF 133 500 mg/kg  
Carmines 120 500 mg/kg  
Beta-Carotenes, vegetable 160a(ii) 1000 mg/kg  
Chlorophylls, copper complexes 
Chlorophyllin copper complexes, potassium and sodium 141(i) 
141(ii) 
 200 mg/kg  
Fast green FCF 143 100 mg/kg  
Grape skin extract. 163(ii) 1500 mg/kg  
Indigotine (Indigo carmine). 132 300 mg/kg  
Iron oxide, black. 
Iron oxide, red .  
Iron oxide, yellow . 172(i) 
172(ii) 
172(iii) 100 mg/kg  
Riboflavins 101(i) , 
101(ii), 
101(iii) 300 mg/kg  
Steviol glycosides. 960 100 mg/kg 26 
*Sunset yellow FCF 110 300 mg/kg  
*This material may be having a negat ive effect on activity and concentr ation in children.(The prior 
statement must be written under contents). 
 
 
 
Food Category No. Semi-preserved fish and fish products, 
including mollusks, crustaceans, and 
echinoderms (e.g., fish paste), excluding 
products of food categories 09.3.1 - 09.3.3 . 09.3.4 
Additive INS Max Level Notes 
*Allura red AC 129 300 mg/kg  
Carmines 120 100 mg/kg  
Beta-Carotenes, vegetable 160a(ii) 1000 mg/kg 16 
Chlorophylls, copper complexes 
Chlorophyllin copper complexes, 
potassium and sodium 141(i) 
141(ii) 
 75 mg/kg 95 
Grape skin extract. 163(ii) 1500 mg/kg 16 
Indigotine (Indigo carmine). 132 300 mg/kg 161 
Iron oxide, black. 
Iron oxide, red . 172(i) 
172(ii) 50 mg/kg 95 Gulf Standard                                                           GSO 5/DS…..:2012  
 
223 Iron oxide, yellow . 172(iii) 
Phosphates 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 2200 mg/kg 33 & 193 
Riboflavins 101(i) , 
101(ii), 
101(iii) 300 mg/kg  
Saccharins 954(i), 
954(ii), 
954(iii), 
954(iv) 160 mg/kg 144 
*Sunset yellow FCF 110 300 mg/kg  
*This material may be having a negat ive effect on activity and concentr ation in children.(The prior 
statement must be written under contents). 
 
Food Category No.  Fully preserved, including canned or 
fermented fish and  fish products, including 
mollusks, crustaceans, and echinoderms.  09.4 
Additive INS Max Level Notes 
Acesulfame potassium 950 200 mg/kg 144 & 188 
Aspartame 951 300 mg/kg 144 &191 
Aspartame-acesulfame salt 962 200 mg/kg 113 
Brilliant blue FCF 133 500 mg/kg  
Butylated hydroxyanisole (BHA) 320 200 mg/kg 15 & 180 
Butylated hydroxytoluene (BHT) 321 200 mg/kg 15 & 180 
Caramel iii - ammonia caramel 150c 500 mg/kg 50 
Caramel iv - sulfite ammonia 
caramel 150d 30000 mg/kg 95 
Carmines 120 500 mg/kg 16 
Beta-Carotenes, vegetable 160a(ii) 500 mg/kg  
Beta-Carotenes, synthetic . 
Beta-Carotenes, Blakeslea trispora . 
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl  ester, beta 
apo-8'- . 160a(i) 
160a(iii) 
160e  
160f 100 mg/kg 95 
Chlorophylls, copper complexes 
Chlorophyllin copper complexes, potassium and sodium 141(i) 
141(ii) 
 500 mg/kg 95 Gulf Standard                                                           GSO 5/DS…..:2012  
 
224 Calcium disodium 
ethylenediaminetetraacetate  
Disodium 
ethylenediaminetetraacetate 385 
 
 
386 340 mg/kg 21 
Fast green FCF 143 100 mg/kg 95 
Grape skin extract. 163(ii) 1500 mg/kg 16 
Indigotine (Indigo carmine). 132 300 mg/kg  
Iron oxide, black. 
Iron oxide, red .  
Iron oxide, yellow . 172(i) 
172(ii) 
172(iii) 50 mg/kg 95 
Neotame 961 10 mg/kg 161 
Riboflavins 101(i) , 
101(ii), 
101(iii) 500 mg/kg 95 
Saccharins 954(i), 
954(ii), 
954(iii), 
954(iv) 200 mg/kg 144 
Steviol glycosides. 960 100 mg/kg 26 
Sucralose (Trichlorogalactosucrose). 955 120 mg/kg 144 
Sulfites 220-225, 227, 
228, 539 150 mg/kg 44& 140 
*Sunset yellow FCF 110 300 mg/kg 95 
*This material may be having a negat ive effect on activity and concentr ation in children.(The prior 
statement must be written under contents). 
 
Food Category No. Fresh eggs . 10.1 
Additive INS Max Level Notes 
*Allura red AC 129 100 mg/kg 4 
Brilliant blue FCF 133 GMP  
Caramel iii - ammonia caramel 150c 20000 mg/kg 4 
Caramel iv - sulfite ammonia 
caramel 150d 20000 mg/kg 4 
Carmines 120 GMP 4 
Beta-Carotenes, vegetable 160a(ii) 1000 mg/kg 4 
Beta-Carotenes, synthetic . 
Beta-Carotenes, Blakeslea trispora . 
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl  ester, beta 
apo-8'- . 160a(i) 
160a(iii) 
160e  
160f 1000 mg/kg 4 
Fast green FCF 143 GMP 4 
Grape skin extract. 163(ii) 1500 mg/kg 4 
Indigotine (Indigo carmine). 132 300 mg/kg 4 & 161 
Iron oxide, black. 172(i) GMP 4 Gulf Standard                                                           GSO 5/DS…..:2012  
 
225 Iron oxide, red . 
Iron oxide, yellow . 172(ii) 
172(iii) 
Riboflavins 101(i) , 
101(ii), 
101(iii) 300 mg/kg 4 
*Sunset yellow FCF 110 GMP 4 
*This material may be having a negat ive effect on activity and concentr ation in children.(The prior 
statement must be written under contents). 
 
Food Category No.  Egg products.  10.2. 
Additive  INS Max Level  Notes  
Aluminium ammonium sulfate 523 30 mg/kg 6 
Caramel iv - sulfite ammonia 
caramel 150d 20000 mg/kg 161 
Beta-Carotenes, vegetable 160a(ii) 1000 mg/kg  
Lauric arginate ethyl ester 243 200 mg/kg  
 
Food Category No. Liquid egg products.  10.2.1 
Additive INS Max Level Notes 
Benzoates 210 - 213 5000 mg/kg 13 
Phosphates 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 4400 mg/kg 33 & 67 
Sorbates 200 - 203 5000 mg/kg  
Triethyl citrate 1505 2500 mg/kg 47 
 
 
Food Category No. Frozen egg products.  10.2.2 
Additive INS Max Level Notes 
Phosphates 338; 339(i)-
(iii); 340(i)- (iii); 341(i)-
(iii); 1290 mg/kg 33 Gulf Standard                                                           GSO 5/DS…..:2012  
 
226 342(i),(ii); 
343(i)- (iii); 
450(i) -
(iii),(v) -(vii); 
451(i),(ii); 
452(i)- (v); 
542 
Sorbates 200 - 203 1000 mg/kg  
 
 
Food Category No.  Dried and/or heat coagulated egg products.  10.2.3 
Additive  INS Max Level  Notes  
Diacetyltartaric a nd fatty acid esters 
of glycerol. 472e 5000 mg/kg  
Calcium disodium 
ethylenediaminetetraacetate  
Disodium 
ethylenediaminetetraacetate 385 
 
 
386 200 mg/kg 21 & 47 
Sorbates 200 - 203 1000 mg/kg  
Triethyl citrate 1505 2500 mg/kg 47 
 
 
Food Category No.  Preserved eggs, including alkaline, salted, and 
canned eggs.  10.3 
Additive  INS Max Level  Notes  
Caramel iii - ammonia caramel 150c 20000 mg/kg 4 
Caramel iv - sulfite ammonia 
caramel 150d 20000 mg/kg  
  
Food Category No. Egg-based desserts (e.g., custard).  10.4 
Additive INS Max Level Notes 
Acesulfame potassium 950 350 mg/kg 161 & 188 
*Allura red AC 129 300 mg/kg 161 
Aluminium ammonium sulfate 523 380 mg/kg 6 
Ascorbyl palmitate. 
Ascorbyl stearate. 304 
305 500 mg/kg 2 & 10 
Aspartame 951 1000 mg/kg 161 &191 
Benzoates 210 - 213 1000 mg/kg 13 
Brilliant blue FCF 133 150 mg/kg  
Caramel iii - ammonia caramel 150c 20000 mg/kg  Gulf Standard                                                           GSO 5/DS…..:2012  
 
227 Caramel iv - sulfite ammonia 
caramel 150d 20000 mg/kg  
Carmines 120 150 mg/kg  
Beta-Carotenes, vegetable 160a(ii) 150 mg/kg  
Beta-Carotenes, synthetic . 
Beta-Carotenes, Blakeslea trispora . 
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl  ester, beta 
apo-8'- . 160a(i) 
160a(iii) 
160e  
160f 150 mg/kg  
Chlorophylls, copper complexes 
Chlorophyllin copper complexes, potassium and sodium 141(i) 
141(ii) 
 300 mg/kg 2 
Diacetyltartaric a nd fatty acid esters 
of glycerol. 472e 5000 mg/kg  
Fast green FCF 143 100 mg/kg  
Grape skin extract. 163(ii) 200 mg/kg 181 
Indigotine (Indigo carmine). 132 300 mg/kg 161 
Iron oxide, black. 
Iron oxide, red .  
Iron oxide, yellow . 172(i) 
172(ii) 
172(iii) 150 mg/kg  
Lauric arginate ethyl ester 243 200 mg/kg  
Neotame 961 100 mg/kg 161 
Polysorbates 432  - 436 3000 mg/kg  
Propyl gallate 310 90 mg/kg 2 & 15 
Propylene glycol esters of fatty acids 477 40000 mg/kg  
Riboflavins 101(i) , 
101(ii), 
101(iii) 300 mg/kg  
Saccharins 954(i), 
954(ii), 
954(iii), 
954(iv) 100 mg/kg 144 
Sorbates 200 - 203 1000 mg/kg  
Steviol glycosides. 960 330 mg/kg 26 
Sucralose (Trichlorogalactosucrose). 955 400 mg/kg 161 
Sucroglycerides 474 5000 mg/kg  
*Sunset yellow FCF 110 50 mg/kg  
*This material may be having a negat ive effect on activity and concentr ation in children.(The prior 
statement must be written under contents). 
 
Food Category No.  White sugar, dextrose anhydrous, dextrose 
monohydrate, fructose.  11.1.1 
Additive  INS Max Level  Notes  
Sulfites 220-225, 227, 
228, 539 15mg/kg 44 Gulf Standard                                                           GSO 5/DS…..:2012  
 
228  
Food Category No. Powdered sugar, powdered dextrose.  11.1.2 
Additive  INS Max Level  Notes  
Calcium aluminium silicate 556 15000 mg/kg 56 
Calcium silicate 552 15000 mg/kg 56 
Magnesium carbonate 504(i) 15000 mg/kg 56 
Magnesium silicate, synthetic 553(i) 15000 mg/kg 56 
Phosphates 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 6600 mg/kg 33 & 56 
Silicon dioxide, amorphous 551 15000 mg/kg 56 
Sodium aluminosilicate 554 15000 mg/kg 56 
Sulfites 220-225, 227, 
228, 539 15mg/kg 44 
 
Food Category No.  Soft white sugar, soft brown sugar, glucose 
syrup, dried glucose syrup, raw cane sugar  11.1.3 
Additive  INS Max Level  Notes  
Sulfites 220-225, 227, 
228, 539 20 mg/kg 44& 111 
 
 
 
Food Category No.  Plantation or mill white sugar.  11.1.5 
Additive  INS Max Level  Notes  
Sulfites 220-225, 227, 
228, 539 70 mg/kg 44 
 
Food Category No.  Brown sugar excluding products of food 
category 11.1.3  11.2 
Additive  INS Max Level  Notes  
Sulfites 220-225, 227, 
228, 539 40 mg/kg 44 Gulf Standard                                                           GSO 5/DS…..:2012  
 
229  
Food Category No.  Sugar solutions and syrups, also (partially) 
inverted, including treacle and molasses, 
excluding products of food category 11.1.3.  11.3 
Additive  INS Max Level  Notes  
Riboflavins 101(i) , 
101(ii), 
101(iii) 300 mg/kg  
Sulfites 220-225, 227, 
228, 539 70 mg/kg 44 
 
Food Category No. Other sugars and syrups (e.g., xylose, maple 
syrup, sugar toppings).  11.4 
Additive INS Max Level Notes 
Acesulfame potassium 950 1000 mg/kg 159 & 188 
Alitame 956 200 mg/kg 159 
*Allura red AC 129 300 mg/kg 161 
Ascorbyl palmitate.
Ascorbyl stearate.304 
305 200 mg/kg 10 
Aspartame 951 3000 mg/kg 159 &191 
Benzoates 210 - 213 1000 mg/kg 13 
Caramel iii - ammonia caramel 150c 50000 mg/kg 100 
Beta-Carotenes, vegetable 160a(ii) 50 mg/kg  
Beta-Carotenes, synthetic .
Beta-Carotenes, Blakeslea trispora .
Carotenal, beta -apo-8'- .
Carotenoic acid, ethyl  ester, beta 
apo-8'- .160a(i) 
160a(iii) 
160e  
160f 50 mg/kg 217 
Chlorophylls, copper complexes
Chlorophyllin copper complexes, 
potassium and sodium141(i) 
141(ii) 
 64 mg/kg 62 
Indigotine (Indigo carmine). 132 300 mg/kg 161 
Neotame 961 70 mg/kg 159 
Phosphates 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 1320 mg/kg 33 
Propylene glycol esters of fatty acids 477 5000 mg/kg  
Riboflavins 101(i) , 300 mg/kg  Gulf Standard                                                           GSO 5/DS…..:2012  
 
230 101(ii), 
101(iii) 
Saccharins 954(i), 
954(ii), 
954(iii), 
954(iv) 300 mg/kg 159 
Sorbates 200 - 203 1000 mg/kg  
Sucralose (Trichlorogalactosucrose). 955 1500 mg/kg 159 & 161 
Sulfites 220-225, 227, 
228, 539 40 mg/kg 44 
*This material may be having a negat ive effect on activity and concentr ation in children.(The prior 
statement must be written under contents). 
 
Food Category No. Table-top sweeteners, including those 
containing high intensity sweeteners.  11.6 
Additive INS Max Level Notes 
Acesulfame potassium 950 GMP 188 
Alitame 956 GMP  
Aspartame 951 GMP 191 
Benzoates 210 - 213 2000 mg/kg 13 
Caramel iv - sulfite ammonia 
caramel 150d 1200 mg/kg 213 
Calcium disodium 
ethylenediaminetetraacetate  
Disodium 
ethylenediaminetetraacetate 385 
 
386 1000 mg/kg 21 & 96 
Neotame 961 GMP  
Phosphates 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 1000 mg/kg 33 
Polyethylene glycol 1521 10000 mg/kg  
Polyvinylpyrrolidone 1201 3000 mg/kg  
Saccharins 954(i), 
954(ii), 
954(iii), 
954(iv) GMP  
Sorbates 200 - 203 1000 mg/kg 42 Gulf Standard                                                           GSO 5/DS…..:2012  
 
231 Steviol glycosides. 960 GMP 26 
Sucralose (Trichlorogalactosucrose). 955 GMP  
 
Food Category No. Salt 12.1.1 
Additive  INS Max Level  Notes  
Calcium carbonate 170(i) GMP  
Calcium silicate 552 GMP  
Ferrocyanides 535, 536, 538 14 mg/kg 24 & 107 
Magnesium carbonate 504(i) GMP  
Magnesium oxide 530 GMP  
Magnesium silicate, synthetic 553(i) GMP  
Phosphates 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 8800 mg/kg 33 
Polysorbates 432-436 10 mg/kg  
Salts of myristic, palmitic and stearic 
acids with ammonia, calcium, potassium and sodium 470(i) GMP 71 
Silicon dioxide, amorphous 551 GMP  
 
 
Food Category No. Salt Substitutes.  12.1.2 
Additive  INS Max Level  Notes  
Diacetyltartaric a nd fatty acid esters 
of glycerol. 472e 16000 mg/kg  
Sodium ferrocyanide 
Potassium ferrocyanide  
Calcium ferrocyanide 535 
536 
538 20 mg/kg 24 
 
 
 
Food Category No.  Herbs, spices, seasonings and condiments 
(e.g., seasoning for instant noodles).  12.2 
Additive  INS Max Level  Notes  Gulf Standard                                                           GSO 5/DS…..:2012  
 
232 Acesulfame potassium 950 2000 mg/kg 161 & 188 
Ascorbyl palmitate. 
Ascorbyl stearate. 304 
305 500 mg/kg 10 
Butylated hydroxyanisole (BHA) 320 200 mg/kg 15 & 130 
Butylated hydroxytoluene (BHT) 321 200 mg/kg 15 & 130 
Caramel iv - sulfite ammonia 
caramel 150d 10000 mg/kg  
Calcium disodium 
ethylenediaminetetraacetate  
Disodium 
ethylenediaminetetraacetate 385 
 
386 70 mg/kg 21 
Neotame 961 32 mg/kg 161 
Propyl gallate 310 200 mg/kg 15 & 130 
Sorbates 200 - 203 1000 mg/kg  
Tertiary butylhydroquinone  (TBHQ) 319 200mg/kg 15 & 130 
 
Food Category No. Herbs and spices . 12.2.1 
Additive  INS Max Level  Notes  
Polysorbates 432  - 436 2000 mg/kg  
Sucralose (Trichlorogalactosucrose). 955 400 mg/kg 161 
Sulfites 220-225, 227, 
228, 539 150 mg/kg 44 
 
Food Category No. Seasonings and condiments.  12.2.2 
Additive INS Max Level Notes 
*Allura red AC 129 300 mg/kg  
Aspartame 951 2000 mg/kg 161 &191 
Benzoates 210 - 213 1000 mg/kg 13 
Brilliant blue FCF 133 100 mg/kg  
Caramel iii - ammonia caramel 150c 50000 mg/kg  
Carmines 120 500 mg/kg  
Beta-Carotenes, vegetable 160a(ii) 500 mg/kg  
Beta-Carotenes, synthetic . Beta
-Carotenes, Blakeslea trispora . 
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl  ester, beta 
apo-8'- . 160a(i) 
160a(iii) 
160e  
160f 500 mg/kg  
Chlorophylls, copper complexes Chlorophyllin copper complexes, potassium and sodium 141(i) 
141(ii) 
 500 mg/kg  
Fast green FCF 143 100 mg/kg  
Sodium ferrocyanide 535 20 mg/kg 24 Gulf Standard                                                           GSO 5/DS…..:2012  
 
233 Potassium ferrocyanide 
Calcium ferrocyanide 536 
538 
Indigotine (Indigo carmine). 132 300 mg/kg  
Iron oxide, black. 
Iron oxide, red .  
Iron oxide, yellow . 172(i) 
172(ii) 
172(iii) 1000 mg/kg  
Lauric arginate ethyl ester 243 200 mg/kg  
Polysorbates 432  - 436 5000 mg/kg  
Riboflavins 101(i) , 
101(ii), 
101(iii) 350 mg/kg  
Saccharins 954(i), 
954(ii), 
954(iii), 
954(iv) 1500 mg/kg 161 
Steviol glycosides. 960 30 mg/kg 26 
Sucralose (Trichlorogalactosucrose). 955 700 mg/kg 161 
 
Sulfites 220-225, 227, 
228, 539 200 mg/kg 44 
*Sunset yellow FCF 110 300 mg/kg  
*This material may be having a negat ive effect on activity and concentr ation in children.(The prior 
statement must be written under contents). 
 
 
Food Category No. Vinegars.  12.3 
Additive INS Max Level Notes 
Acesulfame potassium 950 2000 mg/kg 161 & 188 
Aspartame 951 3000 mg/kg 161 &191 
Benzoates 210 - 213 1000 mg/kg 13 
Caramel iii - ammonia caramel 150c 1000 mg/kg 78 
Caramel iv - sulfite ammonia 
caramel 150d 50000 mg/kg  
Neotame 961 12 mg/kg 161 
Saccharins 954(i), 
954(ii), 
954(iii), 
954(iv) 300 mg/kg  
Polyvinylpyrrolidone 1201 40 mg/kg  
Sucralose (Trichlorogalactosucrose). 955 400 mg/kg 161 
Sulfites 220-225, 227, 
228, 539 100 mg/kg 44 
*This material may be having a negat ive effect on activity and concentr ation in children.(The prior 
statement must be written under contents). Gulf Standard                                                           GSO 5/DS…..:2012  
 
234  
Food Category No. Mustards  12.4 
Additive INS Max Level Notes 
Acesulfame potassium 950 350 mg/kg 188 
*Allura red AC 129 300 mg/kg  
Ascorbyl palmitate. 
Ascorbyl stearate. 304 
305 500 mg/kg 10 
Aspartame 951 350 mg/kg 191 
Benzoates 210 - 213 1000 mg/kg 13 
Brilliant blue FCF 133 100 mg/kg  
Caramel iii - ammonia caramel 150c 50000 mg/kg  
Caramel iv - sulfite ammonia 
caramel 150d 50000 mg/kg  
Carmines 120 300 mg/kg  
Beta-Carotenes, vegetable 160a(ii) 1000 mg/kg  
Beta-Carotenes, synthetic . 
Beta-Carotenes, Blakeslea trispora . 
Carotenal, beta-apo-8'- . 
Carotenoic acid, ethyl  ester, beta 
apo-8'- . 160a(i) 
160a(iii) 
160e  
160f 300 mg/kg  
Chlorophylls, copper complexes 
Chlorophyllin copper complexes, potassium and sodium 141(i) 
141(ii) 
 500 mg/kg  
Diacetyltartaric a nd fatty acid esters 
of glycerol. 472e 10000 mg/kg  
Calcium disodium 
ethylenediaminetetraacetate  
Disodium 
ethylenediaminetetraacetate 385 
 
386 75 mg/kg 21 
Grape skin extract. 163(ii) 200 mg/kg 181 
Ethyl para-hydroxybenzoate Methyl 
para-hydroxybenzoate 214 
218 300 mg/kg 27 
Indigotine (Indigo carmine). 132 300 mg/kg  
Neotame 961 12 mg/kg  
Riboflavins 101(i) , 
101(ii), 
101(iii) 300 mg/kg  
Saccharins 954(i), 
954(ii), 
954(iii), 
954(iv) 320 mg/kg  
Steviol glycosides. 960 130 mg/kg 26 
Sucralose (Trichlorogalactosucrose). 955 140 mg/kg  
Sulfites 220-225, 227, 
228, 539 250 mg/kg 44& 106 Gulf Standard                                                           GSO 5/DS…..:2012  
 
235 *Sunset yellow FCF 110 300 mg/kg  
Tertiary butylhydroquinone  
(TBHQ) 319 200 mg/kg 15 
*This material may be having a negat ive effect on activity and concentr ation in children.(The prior 
statement must be written under contents). 
 
Food Category No.  Soups and broths.  12.5 
Additive INS Max Level Notes 
Acesulfame potassium 950 110 mg/kg 161 & 188 
Alitame 956 40 mg/kg 161 
*Allura red AC 129 300 mg/kg 161 
Ascorbyl palmitate. 
Ascorbyl stearate. 304 
305 200 mg/kg 10 
Aspartame 951 1200 mg/kg 161 &188 
Benzoates 210 - 213 500 mg/kg 13 
Brilliant blue FCF 133 50 mg/kg  
Butylated hydroxyanisole (BHA) 320 200 mg/kg 15 & 130 
Butylated hydroxytoluene (BHT) 321 100 mg/kg 15 & 130 
Caramel iii - ammonia caramel 150c 25000 mg/kg  
Caramel iv - sulfite ammonia 
caramel 150d 25000 mg/kg 212 
Carmines 120 50 mg/kg  
Beta-Carotenes, vegetable 160a(ii) 1000 mg/kg  
Beta-Carotenes, synthetic . 
Beta-Carotenes, Blakeslea trispora . 
Carotenal, beta-apo-8'- . 
Carotenoic acid, ethyl  ester, beta 
apo-8'- . 160a(i) 
160a(iii) 
160e  
160f 300 mg/kg  
Chlorophylls, copper complexes 
Chlorophyllin copper complexes, potassium and sodium 141(i) 
141(ii) 
 400 mg/kg 127 
Diacetyltartaric a nd fatty acid esters 
of glycerol. 472e 5000 mg/kg  
Grape skin extract. 163(ii) 500 mg/kg 181 
Indigotine (Indigo carmine). 132 50 mg/kg  
Iron oxide, black. 
Iron oxide, red .  
Iron oxide, yellow . 172(i) 
172(ii) 
172(iii) 100 mg/kg  
Neotame 961 20 mg/kg 161 
Polydimethylsiloxane 900a 10 mg/kg  
Polysorbates 432  - 436 1000 mg/kg  
Riboflavins 101(i) , 
101(ii), 
101(iii) 200 mg/kg  Gulf Standard                                                           GSO 5/DS…..:2012  
 
236 Saccharins 954(i), 
954(ii), 
954(iii), 
954(iv) 110 mg/kg 161 
Steviol glycosides. 960 50 mg/kg 26 
Sucralose (Trichlorogalactosucrose). 955 600 mg/kg 161 
Sucroglycerides 474 2000 mg/kg  
*Sunset yellow FCF 110 50 mg/kg  
Tertiary butylhydroquinone  
(TBHQ) 319 200mg/kg 15 & 130 
*This material may be having a negat ive effect on activity and concentr ation in children.(The prior 
statement must be written under contents). 
 
Food Category No.  Ready-to-eat soups and broths, including 
canned, bottled, and frozen.  12.5.1 
Additive  INS Max Level  Notes  
Lauric arginate ethyl ester 243 200 mg/kg  
 
Food Category No. Mixes for soups and broths . 12.5.2 
Additive  INS Max Level  Notes  
Lauric arginate ethyl ester 243 200 mg/kg 127 
Propyl gallate 310 200 mg/kg 15 & 130 
 
Food Category No. Sauces and like products.  12.6 
Additive INS Max Level Notes 
Acesulfame potassium 950 1000 mg/kg 188 
*Allura red AC 129 300 mg/kg  
Aspartame 951 350 mg/kg 191 
Benzoates 210 - 213 1000 mg/kg 13 
Brilliant blue FCF 133 100 mg/kg  
Butylated hydroxyanisole (BHA) 320 200 mg/kg 15 & 130 
Butylated hydroxytoluene (BHT) 321 100 mg/kg 15 & 130 
Caramel iii - ammonia caramel 150c 50000 mg/kg  
Caramel iv - sulfite ammonia 
caramel 150d 30000 mg/kg  
Carmines 120 500 mg/kg  
Beta-Carotenes, synthetic . 
Beta-Carotenes, Blakeslea trispora . 
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl  ester, beta 
apo-8'- . 160a(i) 
160a(iii) 
160e  
160f 500 mg/kg  
Chlorophylls, copper complexes 141(i) 100 mg/kg  Gulf Standard                                                           GSO 5/DS…..:2012  
 
237 Chlorophyllin copper complexes, 
potassium and sodium 141(ii) 
 
Diacetyltartaric a nd fatty acid esters 
of glycerol. 472e 10000 mg/kg  
Formic acid 236 200 mg/kg 25 
Guaiac resin 314 600 mg/kg 15 
Ethyl para-hydroxybenzoate Methyl 
para-hydroxybenzoate 214 
218 1000 mg/kg 27 
Indigotine (Indigo carmine). 132 300 mg/kg  
Iron oxide, black. 
Iron oxide, red .  
Iron oxide, yellow . 172(i) 
172(ii) 
172(iii) 75 mg/kg  
Propyl gallate 310 200 mg/kg 15 & 130 
Riboflavins 101(i) , 
101(ii), 
101(iii) 350 mg/kg  
Saccharins 954(i), 
954(ii), 
954(iii), 
954(iv) 160 mg/kg  
Sucralose (Trichlorogalactosucrose). 955 450 mg/kg 127 
Sucroglycerides 474 10000 mg/kg  
Sulfites 220-225, 227, 
228, 539 300 mg/kg 44 
*Sunset yellow FCF 110 300 mg/kg  
Tertiary butylhydroquinone  
(TBHQ) 319 200mg/kg 15 & 130 
*This material may be having a negat ive effect on activity and concentr ation in children.(The prior 
statement must be written under contents). 
 
Food Category No. Emulsified sauces (e.g., mayonnaise, salad 
dressing) . 12.6.1 
Additive INS Max Level Notes 
Ascorbyl palmitate 
Ascorbyl stearate 304 
305 500 mg/kg 10 & 15 
Beta-Carotenes, vegetable 160a(ii) 2000 mg/kg  
Calcium disodium 
ethylenediaminetetraacetate  
Disodium 
ethylenediaminetetraacetate 385 
 
386 100 mg/kg 21 
Fast green FCF 143 100 mg/kg  
Grape skin extract. 163(ii) 300 mg/kg 181 
Lauric arginate ethyl ester 243 200 mg/kg  
Neotame 961 65 mg/kg  
Polysorbates 432  - 436 3000 mg/kg  Gulf Standard                                                           GSO 5/DS…..:2012  
 
238 Steviol glycosides. 960 350 mg/kg 26 
 
Food Category No. Non-emulsified sauces (e.g., ketchup, cheese 
sauce, cream sauce, brown gravy) . 12.6.2 
Additive INS Max Level Notes 
Ascorbyl palmitate 
Ascorbyl stearate 304 
305 500 mg/kg 10 
Beta-Carotenes, vegetable 160a(ii) 2000 mg/kg  
Calcium disodium 
ethylenediaminetetraacetate  
Disodium 
ethylenediaminetetraacetate 385 
 
386 75 mg/kg 21 
Grape skin extract. 163(ii) 300 mg/kg 181 
Lauric arginate ethyl ester 243 200 mg/kg  
Neotame 961 70 mg/kg  
Polysorbates 432  - 436 5000 mg/kg  
Steviol glycosides. 960 350 mg/kg 26 
   
Food Category No. Mixes for sauces and gravies . 12.6.3 
Additive  INS Max Level  Notes  
Ascorbyl palmitate Ascorbyl stearate 304 
305 200 mg/kg 10 
Beta-Carotenes, vegetable 160a(ii) 2000 mg/kg  
Grape skin extract. 163(ii) 300 mg/kg 181 
Neotame 961 12 mg/kg  
Polysorbates 432  - 436 5000 mg/kg 127 
Steviol glycosides. 960 350 mg/kg 26 & 127 
 
Food Category No. Clear sauces (e.g., fish sauce).  12.6.4 
Additive  INS Max Level  Notes  
Ascorbyl palmitate Ascorbyl stearate 304 305 200 mg/kg 10 
Neotame 961 12 mg/kg  
Polysorbates 432  - 436 5000 mg/kg  
Steviol glycosides. 960 350 mg/kg 26 
 
Food Category No. 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.  12.7 
Additive INS Max Level Notes 
Acesulfame potassium 950 350 mg/kg 161 & 188 Gulf Standard                                                           GSO 5/DS…..:2012  
 
239 Ascorbyl palmitate 
Ascorbyl stearate  304 
305 200 mg/kg 10 
Aspartame 951 350 mg/kg 161 & 166 
Benzoates 210 - 213 1500 mg/kg 3 
Caramel iii - ammonia caramel 150c GMP  
Caramel iv - sulfite ammonia 
caramel 150d 50000 mg/kg  
Beta-Carotenes, vegetable 160a(ii) 1000 mg/kg  
Beta-Carotenes, synthetic . 
Beta-Carotenes, Blakeslea trispora . 
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl  ester, beta 
apo-8'- . 160a(i) 
160a(iii) 
160e  
160f 50 mg/kg  
Diacetyltartaric a nd fatty acid esters 
of glycerol. 472e 5000 mg/kg  
Calcium disodium 
ethylenediaminetetraacetate  
Disodium 
ethylenediaminetetraacetate 385 
 
386 100 mg/kg 21 
Grape skin extract. 163(ii) 1500 mg/kg  
Lauric arginate ethyl ester 243 200 mg/kg  
Neotame 961 33 mg/kg 161 & 166 
Polysorbates 432  - 436 2000 mg/kg  
Riboflavins 101(i) , 
101(ii), 
101(iii) 300 mg/kg  
Saccharins 954(i), 
954(ii), 
954(iii), 
954(iv) 200 mg/kg 161 & 166 
Sorbates 200 - 203 1500 mg/kg  
Steviol glycosides. 960 115 mg/kg 26 
Sucralose (Trichlorogalactosucrose). 955 1250 mg/kg 161 & 169 
 
 
  
Food Category No. Yeast and like products .  12.8 
Additive  INS Max Level  Notes  
Butylated hydroxyanisole (BHA) 320 200 mg/kg 15 
 Gulf Standard                                                           GSO 5/DS…..:2012  
 
240 Food Category No. Fermented soybean paste (e.g., miso) . 12.9.1 
Additive  INS Max Level  Notes  
Riboflavins 101(i) , 
101(ii), 
101(iii) 30 mg/kg  
Sorbates 200 - 203 1000 mg/kg  
 
Food Category No.  Fermented soybean sauce.  12.9.2.1 
Additive INS Max Level Notes 
Caramel iii - ammonia caramel 150c 20000 mg/kg 207 
Caramel iv - sulfite ammonia 
caramel 150d 60000 mg/kg  
Sorbates 200 - 203 1000 mg/kg  
Steviol glycosides. 960 30 mg/kg 26 
 
Food Category No.  Non-fermented soybean sauce.  12.9.2.2 
Additive  INS Max Level  Notes  
Caramel iii - ammonia caramel 150c 1500 mg/kg  
Steviol glycosides. 960 165 mg/kg 26 
 
Food Category No.  Other soybean sauces.  12.9.2.3 
Additive  INS Max Level  Notes  
Caramel iii - ammonia caramel 150c 20000 mg/kg  
Sorbates 200 - 203 1000 mg/kg  
Steviol glycosides. 960 165 mg/kg 26 
 
Food Category No.  Infant formulae.  13.1.1 
Additive  INS Max Level  Notes  
Ascorbyl palmitate 
Ascorbyl stearate 304 
305 10 mg/kg 15, 72 & 187 
 
 
Food Category No.  Follow -up formulae.  13.1.2 
Additive  INS Max Level  Notes  
Ascorbyl palmitate 
Ascorbyl stearate 304 
305 50 mg/kg 15 & 72 Gulf Standard                                                           GSO 5/DS…..:2012  
 
241  
Food Category No.  Formulae for special medical purposes for 
infants.  13.1.3 
Additive  INS Max Level  Notes  
Ascorbyl palmitate 
Ascorbyl stearate 304 
305 10mg/kg 10, 15 & 72 
 
Food Category No.  Complementary foods for infants and young 
children.  13.2 
Additive  INS Max Level  Notes  
Ascorbyl palmitate 
Ascorbyl stearate 304 
305 100mg/kg 10 & 15 
 
Food Category No. Dietetic foods intended for special medical 
purposes (excluding products of food category 
13.1).  13.3 
Additive INS Max Level Notes 
Acesulfame potassium 950 500 mg/kg 188 
*Allura red AC 129 50 mg/kg  
Aspartame 951 1000 mg/kg 191 
Benzoates 210 - 213 1500 mg/kg 13 
Brilliant blue FCF 133 50 mg/kg  
Caramel iii - ammonia caramel 150c 20000 mg/kg  
Caramel iv - sulfite ammonia 
caramel 150d 20000 mg/kg  
Carmines 120 50 mg/kg  
Beta-Carotenes, vegetable 160a(ii) 600 mg/kg  
Beta-Carotenes, synthetic . 
Beta-Carotenes, Blakeslea trispora . 
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl  ester, beta 
apo-8'- . 160a(i) 
160a(iii) 
160e  
160f 50 mg/kg  
Diacetyltartaric a nd fatty acid esters 
of glycerol. 472e 5000 mg/kg  
Grape skin extract. 163(ii) 250 mg/kg 181 
Indigotine (Indigo carmine). 132 50 mg/kg  
Neotame 961 33 mg/kg  
Phosphates 338; 339(i)-
(iii); 340(i)- (iii); 341(i)-
(iii); 
342(i),(ii); 
343(i)- (iii); 
450(i)-2200 mg/kg 33 Gulf Standard                                                           GSO 5/DS…..:2012  
 
242 (iii),(v)-(vii); 
451(i),(ii); 
452(i)- (v); 
542 
Polydimethylsiloxane 900a 50 mg/kg  
Polysorbates 432  - 436 1000 mg/kg  
Propylene glycol esters of fatty acids 477 5000 mg/kg  
Riboflavins 101(i) , 
101(ii), 
101(iii) 300 mg/kg  
Saccharins 954(i), 
954(ii), 
954(iii), 
954(iv) 200 mg/kg  
Sorbates 200 - 203 1500 mg/kg  
Steviol glycosides. 960 350 mg/kg 26 
Sucralose (Trichlorogalactosucrose). 955 400 mg/kg  
Sucroglycerides 474 5000 mg/kg  
*Sunset yellow FCF 110 50 mg/kg  
*This material may be having a negat ive effect on activity and concentr ation in children.(The prior 
statement must be written under contents). 
 
Food Category No. Dietetic formulae for slimming purposes and 
weight reduction  13.4 
Additive INS Max Level Notes 
Acesulfame potassium 950 450 mg/kg 188 
*Allura red AC 129 50 mg/kg  
Ascorbyl palmitate 
Ascorbyl stearate 304 
305 500 mg/kg 10 
Aspartame 951 800 mg/kg 191 
Aspartame-acesulfame salt 962 450 mg/kg 113 
Benzoates 210 - 213 1500 mg/kg 13 
Brilliant blue FCF 133 50 mg/kg  
Caramel iii - ammonia caramel 150c 20000 mg/kg  
Caramel iv - sulfite ammonia 
caramel 150d 20000 mg/kg  
Carmines 120 50 mg/kg  
Beta-Carotenes, vegetable 160a(ii) 600 mg/kg  
Beta-Carotenes, synthetic . 
Beta-Carotenes, Blakeslea trispora . 
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl  ester, beta 
apo-8'- . 160a(i) 
160a(iii) 
160e  
160f 50 mg/kg  
Diacetyltartaric a nd fatty acid esters 472e 5000 mg/kg  Gulf Standard                                                           GSO 5/DS…..:2012  
 
243 of glycerol. 
Grape skin extract. 163(ii) 250 mg/kg 181 
Indigotine (Indigo carmine). 132 50 mg/kg  
Neotame 961 33 mg/kg  
Phosphates 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 2200 mg/kg 33 
Polydimethylsiloxane 900a 50 mg/kg  
Polysorbates 432  - 436 1000 mg/kg  
Propylene glycol esters of fatty acids 477 5000 mg/kg  
Riboflavins 101(i) , 
101(ii), 
101(iii) 300 mg/kg  
Saccharins 954(i), 
954(ii), 
954(iii), 
954(iv) 300 mg/kg  
Sorbates 200 - 203 1500 mg/kg  
Steviol glycosides. 960 270 mg/kg 26 
Sucralose (Trichlorogalactosucrose). 955 320 mg/kg  
Sucroglycerides 474 5000 mg/kg  
*Sunset yellow FCF 110 50 mg/kg  
*This material may be having a negat ive effect on activity and concentr ation in children.(The prior 
statement must be written under contents). 
 
Food Category No.  Dietetic foods (e.g., supplementary foods for 
dietary use) excluding products of food 
categories 13.1 - 13.4 and 13.6.  13.5 
Additive INS Max Level Notes 
Acesulfame potassium 950 450 mg/kg 188 
Alitame 956 300 mg/kg  
*Allura red AC 129 300 mg/kg  
Ascorbyl palmitate 
Ascorbyl stearate 304 
305 500 mg/kg 10 
Aspartame 951 1000 mg/kg 191 
Aspartame-acesulfame salt 962 450 mg/kg 113 Gulf Standard                                                           GSO 5/DS…..:2012  
 
244 Benzoates 210 - 213 2000 mg/kg 13 
Brilliant blue FCF 133 300 mg/kg  
Caramel iii - ammonia caramel 150c 20000 mg/kg  
Caramel iv - sulfite ammonia 
caramel 150d 20000 mg/kg  
Carmines 120 300 mg/kg  
Beta-Carotenes, vegetable 160a(ii) 600 mg/kg  
Beta-Carotenes, synthetic . 
Beta-Carotenes, Blakeslea trispora . 
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl  ester, beta 
apo-8'- . 160a(i) 
160a(iii) 
160e  
160f 300 mg/kg  
Diacetyltartaric a nd fatty acid esters 
of glycerol. 472e 5000 mg/kg  
Grape skin extract. 163(ii) 250 mg/kg 181 
Indigotine (Indigo carmine). 132 300 mg/kg  
Neotame 961 65 mg/kg  
Phosphates 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 2200 mg/kg 33 
Polydimethylsiloxane 900a 50 mg/kg  
Riboflavins 101(i) , 
101(ii), 
101(iii) 300 mg/kg  
Saccharins 954(i), 
954(ii), 
954(iii), 
954(iv) 200 mg/kg  
Steviol glycosides. 960 660 mg/kg 26&198 
Sucralose (Trichlorogalactosucrose). 955 400 mg/kg  
*Sunset yellow FCF 110 300 mg/kg  
*This material may be having a negat ive effect on activity and concentr ation in children.(The prior 
statement must be written under contents). 
 
 
 Gulf Standard                                                           GSO 5/DS…..:2012  
 
245 Food Category No. Food supplements.  13.6 
Additive INS Max Level Notes 
Acesulfame potassium 950 2000 mg/kg 188 
*Allura red AC 129 300 mg/kg  
Ascorbyl palmitate 
Ascorbyl stearate 304 
305 500 mg/kg 10 
Aspartame 951 5500 mg/kg 191 
Beeswax 901 GMP 3 
Benzoates 210 - 213 2000 mg/kg 13 
Brilliant blue FCF 133 300 mg/kg  
Butylated hydroxyanisole (BHA) 320 400 mg/kg 15 & 196 
Butylated hydroxytoluene (BHT) 321 400 mg/kg 15 & 196 
Candelilla wax 902 GMP 3 
Caramel iii - ammonia caramel 150c 20000 mg/kg  
Caramel iv - sulfite ammonia 
caramel 150d 20000 mg/kg  
Carmines 120 300 mg/kg  
Carnauba wax 903 5000 mg/kg 3 
Beta-Carotenes, vegetable 160a(ii) 600 mg/kg  
Beta-Carotenes, synthetic . 
Beta-Carotenes, Blakeslea trispora . 
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl  ester, beta 
apo-8'- . 160a(i) 
160a(iii) 
160e  
160f 300 mg/kg  
Castor oil 1503 1000 mg/kg  
Chlorophylls, copper complexes 
Chlorophyllin copper complexes, potassium and sodium 141(i) 
141(ii) 
 500 mg/kg 3 
Diacetyltartaric a nd fatty acid esters 
of glycerol. 472e 5000 mg/kg  
Calcium disodium 
ethylenediaminetetraacetate  
Disodium 
ethylenediaminetetraacetate 385 
 
386 150 mg/kg 21 
Fast green FCF 143 600 mg/kg  
Grape skin extract. 163(ii) 500 mg/kg 181 
Indigotine (Indigo carmine). 132 300 mg/kg  
Iron oxide, black. Iron oxide, red .
 
Iron oxide, yellow . 172(i) 
172(ii) 
172(iii) 7500 mg/kg 3 
Neotame 961 90 mg/kg  
Phosphates 338; 339(i)-
(iii); 340(i)- (iii); 341(i)-
(iii); 2200 mg/kg 33 Gulf Standard                                                           GSO 5/DS…..:2012  
 
246 342(i),(ii); 
343(i)- (iii); 
450(i) -
(iii),(v) -(vii); 
451(i),(ii); 
452(i)- (v); 
542 
Polydimethylsiloxane 900a 50 mg/kg  
Polyethylene glycol 1521 70000 mg/kg  
Polysorbates 432  - 436 25000 mg/kg  
Polyvinylpyrrolidone 1201 GMP  
Propyl gallate 310 400 mg/kg 15 & 196 
Riboflavins 101(i) , 
101(ii), 
101(iii) 300 mg/kg  
Saccharins 954(i), 
954(ii), 
954(iii), 
954(iv) 1200 mg/kg  
Shellac, bleached 904 GMP 3 
Steviol glycosides. 960 2500 mg/kg 26&203 
Sucralose (Trichlorogalactosucrose). 955 2400  mg/kg  
*Sunset yellow FCF 110 300 mg/kg  
*This material may be having a negat ive effect on activity and concentr ation in children.(The prior 
statement must be written under contents). 
 
Food Category No. Fruit juice.  14.1.2.1 
Additive INS Max Level Notes 
Ascorbic acid, L- 300 GMP  
Benzoates 210 - 213 1000 mg/kg 13, 91 & 122 
Calcium ascorbate 302 GMP  
carbon dioxide 290 GMP 69 
Citric acid 330 3000 mg/kg 122 
Malic acid, DL- 296 GMP 115 
Pectins 440 GMP 35 
Phosphates 338; 339(i)-
(iii); 340(i)- (iii); 341(i)-
(iii); 
342(i),(ii); 
343(i)- (iii); 
450(i) -
(iii),(v) -(vii); 
451(i),(ii); 1000 mg/kg 33, 40 & 122 Gulf Standard                                                           GSO 5/DS…..:2012  
 
247 452(i)-(v); 
542 
Sorbates 200 - 203 1000 mg/kg 42, 91 & 122 
Sulfites 220-225, 227, 
228, 539 50 mg/kg 44& 122 
Tartrates 334; 
335(i),(ii); 336(i),(ii); 
337 4000 mg/kg 45, 128 &129 
 
Food Category No. Vegetable juice.  14.1.2.2 
Additive  INS Max Level  Notes  
Sulfites 220-225, 227, 
228, 539 50 mg/kg 44& 122 
 
Food Category No. Concentrates for fruit juice.  14.1.2.3 
Additive INS Max Level Notes 
Ascorbic acid, L- 300 GMP 127 
Benzoates 210 - 213 1000 mg/kg 13, 91, 122 
&127 
Calcium ascorbate 302 GMP 127 
carbon dioxide 290 GMP 69 & 127 
Citric acid 330 3000 mg/kg 122 & 127 
Malic acid, DL- 296 GMP 115 & 127 
Pectins 440 GMP 35 & 127 
Phosphates 338; 339(i)-
(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 1000 mg/kg 33, 40, 122 
& 127  
Sodium ascorbate 301 GMP 127 
Sorbates 200 - 203 1000 mg/kg 42, 91, 122& 
127 
Sulfites 220-225, 227, 
228, 539 50 mg/kg 44, 122 &127 
Tartrates 334; 
335(i),(ii); 4000 mg/kg 45, 127, 
128& 129 Gulf Standard                                                           GSO 5/DS…..:2012  
 
248 336(i),(ii); 
337 
 
Food Category No.  Concentrates for vegetable juice.  14.1.2.4 
Additive  INS Max Level  Notes  
Sulfites 220-225, 227, 
228, 539 50 mg/kg 44, 122 &127 
 
Food Category No.  Fruit and vegetable nectars.  14.1.3 
Additive  INS Max Level  Notes  
Steviol glycosides. 960 200 mg/kg 26 
 
Food Category No. Fruit nectar.  14.1.3.1 
Additive INS Max Level Notes 
Acesulfame potassium 950 350 mg/kg 188 
Aspartame 951 600 mg/kg 191 
Ascorbic acid, L- 300 GMP  
Benzoates 210 - 213 1000 mg/kg 13, 91 & 122 
Calcium ascorbate 302 GMP  
carbon dioxide 290 GMP 69 
Citric acid 330 5000 mg/kg  
Malic acid, DL- 296 GMP  
Pectins 440 GMP  
Phosphates 338; 339(i)-
(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 1000 mg/kg 33, 40 & 122 
Saccharins 954(i), 
954(ii), 
954(iii), 
954(iv) 80 mg/kg  
Sodium ascorbate 301 GMP  
Sorbates 200 - 203 1000 mg/kg 42, 91 & 122 
Sucralose (Trichlorogalactosucrose). 955 300 mg/kg  Gulf Standard                                                           GSO 5/DS…..:2012  
 
249 Sulfites 220-225, 227, 
228, 539 50 mg/kg 44& 122 
Tartrates 334; 
335(i),(ii); 336(i),(ii); 
337 4000 mg/kg 45 & 128 
 
Food Category No. Vegetable nectar.  14.1.3.2 
Additive INS Max Level Notes 
Acesulfame potassium 950 350 mg/kg 161 & 188 
Aspartame 951 600 mg/kg 161 & 191 
Neotame 961 65 mg/kg 161 
Saccharins 954(i), 
954(ii), 
954(iii), 
954(iv) 80 mg/kg 161 
Sucralose (Trichlorogalactosucrose). 955 300 mg/kg 161 
Sulfites 220-225, 227, 
228, 539 50 mg/kg 44 & 122 
 
Food Category No.  Concentrates for fruit nectar.  14.1.3.3 
Additive INS Max Level Notes 
Acesulfame potassium 950 350 mg/kg 127 &188 
Ascorbic acid, L- 300 GMP 127 
Aspartame 951 600 mg/kg 127 & 191 
Benzoates 210 - 213 1000 mg/kg 13, 91, 122 
&127 
Calcium ascorbate 302 GMP 127 
carbon dioxide 290 GMP 69 & 127 
Citric acid 330 5000 mg/kg 127 
Malic acid, DL- 296 GMP 127 
Pectins 440 GMP 127 
Phosphates 338; 339(i)-
(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 1000 mg/kg 33, 40, 122& 
127 Gulf Standard                                                           GSO 5/DS…..:2012  
 
250 Saccharins 954(i), 
954(ii), 
954(iii), 
954(iv) 80 mg/kg 127 
Sodium ascorbate 301 GMP 127 
Sorbates 200 - 203 1000 mg/kg 42, 91, 122& 
127 
Sucralose (Trichlorogalactosucrose). 955 300 mg/kg 127 
Sulfites 220-225, 227, 
228, 539 50 mg/kg 44, 122 &127 
Tartrates 334; 
335(i),(ii); 336(i),(ii); 
337 4000 mg/kg 45, 127 &128 
 
Food Category No. Concentrates for vegetable nectar.  14.1.3.4 
Additive INS Max Level Notes 
Acesulfame potassium 950 350 mg/kg 127, 161 &  
188 
Aspartame 951 600 mg/kg 127 & 161 
Benzoates 210 - 213 600 mg/kg 13 
Neotame 961 65 mg/kg 127 & 161 
Sucralose (Trichlorogalactosucrose). 955 300 mg/kg 127 & 161 
Sulfites 220-225, 227, 
228, 539 50 mg/kg 44, 122 & 
127 
 
Food Category No.  Water-based flavoured drinks, including 
"sport," "energy," or "electrolyte" drinks and 
particulated drinks.  14.1.4 
Additive INS Max Level Notes 
Acesulfame potassium 950 600 mg/kg 161 & 188 
Alitame 956 40 mg/kg 161 
*Allura red AC 129 300 mg/kg 127 & 161 
Ascorbyl palmitate 
Ascorbyl stearate 304 
305 1000 mg/kg 10 & 15 
Aspartame 951 600 mg/kg 161 & 191 
Beeswax 901 200 mg/kg 131 
Benzoates 210 - 213 600 mg/kg 13, 123 & 
301 
Brilliant blue FCF 133 100 mg/kg  
Candelilla wax 902 200 mg/kg 131 
Caramel iii - ammonia caramel 150c 5000 mg/kg 9 
Caramel iv - sulfite ammonia 150d 50000 mg/kg  Gulf Standard                                                           GSO 5/DS…..:2012  
 
251 caramel 
Carmines 120 100 mg/kg 178 
Carnauba wax 903 200 mg/kg 131 
Beta-Carotenes, vegetable 160a(ii) 2000 mg/kg  
Beta-Carotenes, synthetic . 
Beta-Carotenes, Blakeslea trispora . 
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl  ester, beta 
apo-8'- . 160a(i) 
160a(iii) 
160e  
160f 100 mg/kg  
Chlorophylls, copper complexes 
Chlorophyllin copper complexes, potassium and sodium 141(i) 
141(ii) 
 300 mg/kg  
Cyclodextrin, beta 459 500 mg/kg  
Diacetyltartaric a nd fatty acid esters 
of glycerol. 472e 5000 mg/kg  
Dimethyl dicarbonate 242 250 mg/kg 18 
Calcium disodium 
ethylenediaminetetraacetate  
Disodium 
ethylenediaminetetraacetate 385 
 
386 200 mg/kg 21 
Fast green FCF 143 100 mg/kg  
Formic acid 236 100 mg/kg 25 
Glycerol ester of wood rosin 445 150 mg/kg  
Grape skin extract. 163(ii) 300 mg/kg 181 
Ethyl para-hydroxybenzoate Methyl para-hydroxybenzoate 214 218 500 mg/kg 27 
Indigotine (Indigo carmine). 132 100 mg/kg  
Iron oxide, black. Iron
 oxide, red . 
Iron oxide, yellow . 172(i) 
172(ii) 
172(iii) 100 mg/kg  
Isopropyl citrates 384 200 mg/kg  
Neotame 961 33 mg/kg 161 
Polydimethylsiloxane 900a 20 mg/kg  
Polyethylene glycol 1521 1000 mg/kg  
Polysorbates 432  - 436 500 mg/kg 127 
Propyl gallate 310 1000 mg/kg 15 
Propylene glycol esters of fatty acids 477 500 mg/kg  
Quillaia extracts 999(i), 999(ii) 50 mg/kg 132 & 168 
Riboflavins 101(i) , 
101(ii), 
101(iii) 50 mg/kg  
Stannous chloride 512 20 mg/kg 43 
Stearyl citrate 484 500 mg/kg  Gulf Standard                                                           GSO 5/DS…..:2012  
 
252 Steviol glycosides. 960 200 mg/kg 26 
Sucralose (Trichlorogalactosucrose). 955 300 mg/kg 127 & 161 
Sucrose acetate isobutyrate 444 500 mg/kg  
Sulfites 220-225, 227, 
228, 539 70 mg/kg 44, 127 &143 
* Sunset yellow FCF 110 100 mg/kg 127 &161 
Thiodipropionic acid 
Dilauryl thiodipropionate 388 
389 1000mg/kg 15&46 
Triethyl citrate 1505 200 mg/kg  
*This material may be having a negat ive effect on activity and concentr ation in children.(The prior 
statement must be written under contents). 
 
Food Category No. Carbonated water -based flavoured drinks . 14.1.4.1 
Additive  INS Max Level  Notes  
Lauric arginate ethyl ester 243 50 mg/kg  
Saccharins 954(i), 
954(ii), 
954(iii), 
954(iv) 300 mg/kg 161 
 
Food Category No. Non-carbonated water-based flavoured drinks, 
including punches and ades . 14.1.4.2 
Additive  INS Max Level  Notes  
Lauric arginate ethyl ester 243 50 mg/kg  
Saccharins 954(i), 
954(ii), 
954(iii), 
954(iv) 300 mg/kg 161 
 
Food Category No. Concentrates (liquid or solid) for water-based 
flavoured drinks.  14.1.4.3 
Additive  INS Max Level  Notes  
Ferric ammonium citrate 381 10 mg/kg 23 
Lauric arginate ethyl ester 243 50 mg/kg 127 
Polyvinylpyrrolidone 1201 500 mg/kg  
Saccharins 954(i), 
954(ii), 
954(iii), 
954(iv) 300 mg/kg 127 & 161 
 Gulf Standard                                                           GSO 5/DS…..:2012  
 
253 Food Category No. Coffee, coffee substitutes, tea, herbal 
infusions, and other hot cereal and grain 
beverages, excluding cocoa  14.1.5 
Additive INS Max Level Notes 
Acesulfame potassium 950 600 mg/kg 160,161 & 
188 
Aspartame. 951 600 mg/kg 160 & 161 
Beeswax 901 GMP 108 
Benzoates 210 - 213 1000 mg/kg 13 
Candelilla wax 902 GMP 108 
Caramel iii - ammonia caramel 150c 10000 mg/kg 160 & 7 
Caramel iv - sulfite ammonia 
caramel 150d 10000 mg/kg 7 & 127 
Carnauba wax 903 200 mg/kg 108 
Diacetyltartaric a nd fatty acid esters 
of glycerol. 472e 500 mg/kg 142 
Dimethyl dicarbonate 242 250 mg/kg 18 
Calcium disodium 
ethylenediaminetetraacetate  
Disodium 
ethylenediaminetetraacetate 385 
 
386 35 mg/kg 21 
Neotame 961 50 mg/kg 160 
Saccharins 954(i), 
954(ii), 
954(iii), 
954(iv) 200 mg/kg 160 
Shellac, bleached 904 GMP 108 
Steviol glycosides. 960 200 mg/kg 26&160 
Sucralose (Trichlorogalactosucrose). 955 300 mg/kg 160 & 161 
Sucroglycerides 474 1000 mg/kg 176 
 
 
Food Category No.  Ready -to-eat savouries  15.0 
Additive INS Max Level Notes 
Acesulfame potassium 950 350 mg/kg 188 
Aspartame. 951 500 mg/kg 191 
Beeswax 901 GMP 3 
Butylated hydroxytoluene (BHT) 321 200 mg/kg 15 & 130 
Candelilla wax 902 GMP 3 
Caramel iii - ammonia caramel 150c 10000 mg/kg  
Caramel iv - sulfite ammonia 
caramel 150d 10000 mg/kg  
Carnauba wax 903 200 mg/kg 3 Gulf Standard                                                           GSO 5/DS…..:2012  
 
254 Neotame 961 32 mg/kg  
Phosphates 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 2200 mg/kg 33 
Saccharins 954(i), 
954(ii), 
954(iii), 
954(iv) 100 mg/kg  
Shellac, bleached 904 GMP 3 
Steviol glycosides. 960 170 mg/kg 26 
Sucralose (Trichlorogalactosucrose). 955 1000 mg/kg 161 
Tertiary butylhydroquinone  (TBHQ) 319 200mg/kg 15 & 130 
Thiodipropionic acid 
Dilauryl thiodipropionate 388 
389 200 mg/kg 46 
 
Food Category No.  Snacks - potato, cereal, flour or starch based 
(from roots and tubers, pulses and legumes).  15.1 
Additive INS Max Level Notes 
*Allura red AC 129 200 mg/kg 161 
Ascorbyl palmitate 
Ascorbyl stearate 304 
305 200 mg/kg 10 
Benzoates 210 - 213 1000 mg/kg 13 
Brilliant blue FCF 133 200 mg/kg  
Butylated hydroxyanisole (BHA) 320 200 mg/kg 15 & 130 
Carmines 120 200 mg/kg  
Beta-Carotenes, vegetable 160a(ii) 100 mg/kg  
Beta-Carotenes, synthetic . 
Beta-Carotenes, Blakeslea trispora . 
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl  ester, beta 
apo-8'- . 160a(i) 
160a(iii) 
160e  
160f 100 mg/kg  
Chlorophylls, copper complexes 
Chlorophyllin copper complexes, 
potassium and sodium 141(i) 
141(ii) 
 350 mg/kg  
Cyclodextrin, beta 459 500 mg/kg  
Diacetyltartaric a nd fatty acid esters 
of glycerol. 472e 20000 mg/kg  Gulf Standard                                                           GSO 5/DS…..:2012  
 
255 Grape skin extract. 163(ii) 500 mg/kg 181 
Ethyl para-hydroxybenzoate 
Methyl para-hydroxybenzoate 214 
218 300 mg/kg 27 
Indigotine (Indigo carmine). 132 200 mg/kg  
Iron oxide, black. 
Iron oxide, red .  
Iron oxide, yellow . 172(i) 
172(ii) 
172(iii) 500 mg/kg  
Propyl gallate 310 200 mg/kg 15 & 130 
Riboflavins 101(i) , 
101(ii), 
101(iii) 1000 mg/kg  
Sorbates 200 - 203 1000 mg/kg 42 
Sulfites 220-225, 227, 
228, 539 50 mg/kg 44 
* Sunset yellow FCF 110 200 mg/kg  
*This material may be having a negat ive effect on activity and concentr ation in children.(The prior 
statement must be written under contents). 
 
Food Category No. Processed nuts, including coated nuts and nut 
mixtures (with e.g., dried fruit).  15.2 
Additive INS Max Level Notes 
*Allura red AC 129 100 mg/kg  
Ascorbyl palmitate 
Ascorbyl stearate 304 
305 200 mg/kg 10 
Brilliant blue FCF 133 100 mg/kg  
Butylated hydroxyanisole (BHA) 320 200 mg/kg 15 & 130 
Carmines 120 100 mg/kg  
Beta-Carotenes, vegetable 160a(ii) 20000 mg/kg 3 
Beta-Carotenes, synthetic . 
Beta-Carotenes, Blakeslea trispora . 
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl  ester, beta 
apo-8'- . 160a(i) 
160a(iii) 
160e  
160f 100 mg/kg  
Chlorophylls, copper complexes 
Chlorophyllin copper complexes, potassium and sodium 141(i) 
141(ii) 
 100 mg/kg  
Diacetyltartaric a nd fatty acid esters 
of glycerol. 472e 10000 mg/kg  
Grape skin extract. 163(ii) 300 mg/kg 181 
Ethyl para-hydroxybenzoate 
Methyl para-hydroxybenzoate 214 
218 300 mg/kg 27 
Indigotine (Indigo carmine). 132 100 mg/kg  
Iron oxide, black. 
Iron oxide, red .  
Iron oxide, yellow . 172(i) 
172(ii) 
172(iii) 400 mg/kg  Gulf Standard                                                           GSO 5/DS…..:2012  
 
256 Riboflavins 101(i) , 
101(ii), 
101(iii) 1000 mg/kg  
Sorbates 200 - 203 1000 mg/kg 42 
*This material may be having a negat ive effect on activity and concentr ation in children.(The prior 
statement must be written under contents). 
 
Food Category No.  Snacks - fish based . 15.3 
Additive INS Max Level Notes 
Carmines 120 200 mg/kg 178 
Beta-Carotenes, vegetable 160a(ii) 100 mg/kg  
Chlorophylls, copper complexes 
Chlorophyllin copper complexes, potassium and sodium 141(i) 
141(ii) 
 350 mg/kg  
Grape skin extract. 163(ii) 400 mg/kg  
 
Food Category No.  Composite foods - foods that could not be 
placed in categories 01 – 15. 16.0 
Additive INS Max Level Notes 
Benzoates 210 - 213 1000 mg/kg 13 
Caramel iii - ammonia caramel 150c 1000 mg/kg  
Caramel iv - sulfite ammonia 
caramel150d 1000 mg/kg  
 
Food Category  Cherry and cherry products .  
Additive INS Max Level Notes 
Erythrosine 127   
 
Table (3) 
Additives Permitted for Use in Food in General, 
Unless Otherwise Specified, in  Accordance with GMP 
 
INS No Additive Functional Class Year 
Adopted 
260 Acetic acid, glacial Acidity regulator,  Preservative 1999 
472a Acetic and fatty acid 
esters of glycerol Emulsifier, Sequestrant, 
Stabilizer 1999 
1422 Acetylated distarch 
adipate Emulsifier, Stabilizer, Thickener 1999 
1414 Acetylated distarch  Emulsifier, Stabilizer, Thickener 1999 Gulf Standard                                                           GSO 5/DS…..:2012  
 
257 INS No Additive Functional Class Year 
Adopted 
phosphate 
1451 Acetylated oxidized 
starch Emulsifier, Stabilizer, Thickener 2005 
1401 Acid treated starch Emulsifier, Stabilizer,  Thickener 1999 
406 Agar 
 Bulking agent, Carrier,  
Emulsifier, Gelling agent,  
Glazing agent,  Humectant, 
Stabilizer,  Thickener 1999 
400 Alginic acid 
 Bulking agent, Carrier, 
Emulsifier, Foaming  agent, 
Gelling agent, Glazing agent, 
Humectant,  Sequestrant, 
Stabilizer, Thickener 1999 
1402 Alkaline treated starch Emulsifier, Stabilizer, Thickener 1999 
1100 alpha-Amylase from 
Aspergillus oryzae var. Flour treatment agent 1999 
1100 alpha-Amylase from 
Bacillus licheniformis 
(Carbohydrase) Flour treatment agent 1999 
1100 alpha-Amylase from 
Bacillus megaterium 
expressed in  
Bacillus subtilis Flour treatment agent 1999 
1100 alpha-Amylase from 
Bacillus 
stearothermophilus Flour treatment agent 1999 
1100 alpha-Amylase from 
Bacillus  
stearothermophilus 
expressed in Bacillus 
subtilis Flour treatment agent 1999 
1100 alpha-Amylase from 
Bacillus subtilis Flour treatment agent 1999 
264 Ammonium acetate Acidity regulator 1999 
403 Ammonium alginate 
 Bulking agent, Carrier,  
Emulsifier, Foaming  agent, 
Gelling agent, Glazing agent, 
Humectant,  Sequestrant, 
Stabilizer, Thickene 1999 
503(i) Ammonium carbonate Acidity regulator, Raising agent 1999 
510 Ammonium chloride Flour treatment agent 1999 Gulf Standard                                                           GSO 5/DS…..:2012  
 
258 INS No Additive Functional Class Year 
Adopted 
503(ii) Ammonium hydrogen carbonate Acidity regulator, 
Raising agent 1999 
527 Ammonium hydroxide Acidity regulator 1999 
328 Ammonium lactate Acidity regulator, Flour 
treatment agent 1999 
300 Ascorbic acid, L- 
 Acidity regulator, Antioxidant, 
Flour treatment  agent 1999 
162 Beet red Colour 1999 
1403 Bleached starch Emulsifier, Stabilizer, Thickener 1999 
1101(iii) Bromelain Flavour enhancer,  Stabilizer 
Flour treatment agent, 1999 
629 Calcium 5'-guanylate Flavour enhancer 1999 
633 Calcium 5'-inosinate Flavour enhancer 1999 
634 Calcium 5'-
ribonucleotides Flavour enhancer 1999 
263 Calcium acetate Acidity regulator, Preservative, 
Stabilizer 1999 
404 Calcium alginate 
 Antifoaming agent, Bulking 
agent, Carrier,  Foaming agent, 
Gelling agent, Glazing agent, 
Humectant, Sequestrant, 
Stabilizer, Thickener 1999 
302 Calcium ascorbate Antioxidant 1999 
170(i) Calcium carbonate 
 Acidity regulator, Anticaking 
agent, Colour,  Stabilizer 1999 
509 Calcium chloride Firming agent,  Stabilizer, 
Thickener 1999 
623 Calcium di-L  glutamate Flavour enhancer 1999 
578 Calcium gluconate Acidity regulator, Firming agent, 
Sequestrant 1999 
526 Calcium hydroxide Acidity regulator, Firming agent 1999 
327 Calcium lactate Acidity regulator, Flour 
treatment agent 1999 
352(ii) Calcium malate, DL- Acidity regulator 1999 
529 Calcium oxide Acidity regulator, Flour 
treatment agent 1999 
282 Calcium propionate Preservative 1999 
552 Calcium silicate Anticaking agent 1999 
516 Calcium sulfate Firming agent, Flour treatment 
agent,  Sequestrant, Stabilizer 1999 
150a Caramel I – plain Colour 1999 Gulf Standard                                                           GSO 5/DS…..:2012  
 
259 INS No Additive Functional Class Year 
Adopted 
caramel 
290 Carbon dioxide 
 Carbonating agent, Packaging 
gas, Preservative,  Propellant 1999 
410 Carob bean gum Emulsifier, Stabilizer, Thickener 1999 
407 Carrageenan 
 Bulking agent, Carrier,  
Emulsifier, Gelling  agent, 
Glazing agent, Humectant,  
Stabilizer,  Thickener 1999 
140 Chlorophylls Colour 1999 
1001 Choline salts and esters Emulsifier 1999 
330 Citric acid Acidity regulator, Antioxidant, 
Sequestrant 1999 
472c Citric and fatty acid 
esters of glycerol  Antioxidant, Emulsifier, Flour 
treatment agent,  Sequestrant, 
Stabilizer 1999 
468 Cross-linked sodium 
carboxymethyl 
cellulose (Crosslinked-  
cellulose gum) Stabilizer, Thickener 2005 
424 Curdlan 
 Firming agent, Gelling agent, 
Stabilizer,  Thickener 2001 
457 Cyclodextrin, alpha- Stabilizer, Thickener 2005 
458 Cyclodextrin, gamma- Stabilizer, Thickener 2001 
1400 Dextrins, roasted starch Emulsifier, Stabilizer, Thickener 1999 
628 Dipotassium 5'-
guanylate Flavour enhancer 1999 
627 Disodium 5'-guanylate Flavour enhancer 1999 
631 Disodium 5'-inosinate Flavour enhancer 1999 
635 Disodium 5'  
ribonucleotides Flavour enhancer 1999 
1412 Distarch phosphate Emulsifier, Stabilizer, Thickener 1999 
315 Erythorbic Acid 
(Isoascorbic acid) Antioxidant 1999 
968 Erythritol Flavour enhancer, Humectant, 
Sweetener 2001 
462 Ethyl cellulose Bulking agent, Carrier, Glazing 
agent, Thickener 1999 
467 Ethyl hydroxyethyl cellulose Emulsifier, Stabilizer, 
Thickener 1999 
297 Fumaric acid Acidity regulator 1999 
418 Gellan gum Gelling agent, Stabilizer, 1999 Gulf Standard                                                           GSO 5/DS…..:2012  
 
260 INS No Additive Functional Class Year 
Adopted 
Thickener 
575 Glucono delta-lactone Acidity regulator,Raising agent, 
Sequestrant 1999 
1102 Glucose oxidase Antioxidant 1999 
620 Glutamic acid, L(+)- Flavour enhancer 1999 
422 Glycerol Humectant, Thickener 1999 
626 Guanylic acid, 5'- Flavour enhancer 1999 
412 Guar gum Emulsifier, Stabilizer, Thickener 1999 
414 Gum arabic (Acacia 
gum)  
 Bulking agent, Carrier,  
Emulsifier, Glazing  agent, 
Stabilizer, Thickener 1999 
507 Hydrochloric acid Acidity regulator 1999 
463 Hydroxypropyl 
cellulose  Emulsifier, Foaming agent, 
Glazing agent, Stabilizer, 
Thickener 1999 
1442 Hydroxypropyl 
distarch phosphate Emulsifier, Stabilizer, Thickener 1999 
464 Hydroxypropyl methyl 
cellulose  
 Bulking agent, Emulsifier, 
Glazing agent, Stabilizer,  
Thickener 1999 
1440 Hydroxypropyl starch Emulsifier, Stabilizer, Thickener 1999 
630 Inosinic acid, 5'- Flavour enhancer 1999 
953 Isomalt (Hydrogenated 
isomaltulose) Anticaking agent, Bulking agent, 
Glazing agent,  Sweetener 1999 
416 Karaya gum Emulsifier, Stabilizer, Thickener 1999 
425 Konjac flour Carrier, Emulsifier, Gelling agent, 
Glazing  agent, Humectant, 
Stabilizer, Thickener 1999 
270 Lactic acid, L-, D- and 
DL- Acidity regulator 1999 
472b Lactic and fatty acid 
esters of glycerol  Emulsifier, Sequestrant,  
Stabilizer 1999 
966 Lactitol Emulsifier, Sweetener, 
Thickener 1999 
322(i) Lecithin Antioxidant, Emulsifier 1999 
1104 Lipases Flavour enhancer 1999 
504(i) Magnesium carbonate 
 Acidity regulator, Anticaking 
agent, Colour  retention agent 1999 
511 Magnesium chloride Colour retention agent, Firming 
agent, Stabilizer 1999 
625 Magnesium di-L- Flavour enhancer 1999 Gulf Standard                                                           GSO 5/DS…..:2012  
 
261 INS No Additive Functional Class Year 
Adopted 
glutamate 
580 Magnesium gluconate 
 Acidity regulator, Firming agent, 
Flavour  enhancer 1999 
528 Magnesium hydroxide Acidity regulator, Colour 
retention agent 1999 
504(ii) Magnesium hydroxide 
carbonate  
 Acidity regulator, Anticaking 
agent, Carrier,  Colour retention 
agent 1999 
329 Magnesium lactate, 
DL- Acidity regulator, Flour  
treatment agent 1999 
530 Magnesium oxide Anticaking agent 1999 
553(i) Magnesium silicate, 
synthetic Anticaking agent 1999 
518 Magnesium sulfate Firming agent, Flavour enhancer 2009 
296 Malic acid, DL- Acidity regulator 1999 
965(i) Maltitol 
 Bulking agent, Emulsifier, 
Humectant,  Stabilizer, 
Sweetener 1999 
965(ii) Maltitol syrup 
 Bulking agent, Emulsifier, 
Humectant,  Stabilizer, 
Sweetener 1999 
421 Mannitol 
 Anticaking agent, Bulking agent,  
Humectant, Stabilizer, 
Sweetener 1999 
461 Methyl cellulose 
 Bulking agent, Emulsifier, 
Glazing  
agent,Stabilizer,Thickener 1999 
465 Methyl ethyl cellulose Emulsifier, Foaming  agent, 
Stabilizer,  Thickener 1999 
460(i) Microcrystalline 
cellulose (Cellulose 
gel) Anticaking agent, Bulking agent, 
Carrier,  Emulsifier, Foaming 
agent, Glazing agent,  Stabilizer,  
Thickener 1999 
471 Mono- and di-
glycerides of fatty acids Antifoaming agent, Emulsifier, 
Stabilizer  1999 
624 Monoammonium L-
glutamate Flavour enhancer 1999 
622 Monopotassium L-
glutamate Flavour enhancer 1999 
621 Monosodium L- Flavour enhancer 1999 Gulf Standard                                                           GSO 5/DS…..:2012  
 
262 INS No Additive Functional Class Year 
Adopted 
glutamate 
1410 Mono  starch phosphate Emulsifier, Stabilizer, Thickener 1999 
941 Nitrogen Packaging gas, Propellant 1999 
942 Nitrous oxide 
 Antioxidant, Foaming agent, 
Packaging gas,  Propellant 1999 
1404 Oxidized starch Emulsifier, Stabilizer, Thickener 1999 
1101(ii) Papain Flavour enhancer 1999 
440 Pectins Emulsifier, Gelling agent, 
Stabilizer, Thickener 1999 
1413 Phosphated distarch 
phosphate Emulsifier, Stabilizer, Thickener 1999 
1200 Polydextroses 
 Bulking agent, Glazing agent, 
Humectant,  Stabilizer, Thickener 1999 
964 Polyglycitol syrup Sweetener 2001 
1202 Polyvinylpyrrolidone, 
insoluble Colour retention agent, Stabilizer 1999 
632 Potassium 5’ -inosinate Flavour enhancer 1999 
261 Potassium acetates Acidity regulator, Preservative 1999 
402 Potassium alginate 
,Sequestrant, Stabilizer, Thickener
 Bulking agent, Carrier, 
Emulsifier, Foaming agent, Gelling agent, Glazing agent, 
Humectant 1999 
501(i) Potassium carbonate Acidity regulator, Stabilizer 1999 
508 Potassium chloride Flavour enhancer, Gelling agent, 
Thickener 1999 
577 Potassium gluconate Acidity regulator, Sequestrant 1999 
501(ii) Potassium hydrogen 
carbonate Acidity regulator, Stabilizer 1999 
351(i) Potassium hydrogen 
malate Acidity regulator 1999 
525 Potassium hydroxide Acidity regulator 1999 
326 Potassium lactate Acidity regulator, Antioxidant 1999 
351(ii) Potassium malate Acidity regulator 1999 
283 Potassium propionate Preservative 1999 
515(i) Potassium sulfate Acidity regulator 1999 
460(ii) Powdered cellulose 
 Anticaking agent, Bulking agent, 
Emulsifier, Glazing agent, 
Humectant, Stabilizer, Thickener 1999 
407a Processed eucheuma 
seaweed (PES) Emulsifier, Gelling agent, 
Stabilizer, Thickener 2001 
944 Propane Propellant 1999 Gulf Standard                                                           GSO 5/DS…..:2012  
 
263 INS No Additive Functional Class Year 
Adopted 
280 Propionic acid Preservative 1999 
1101(i) Protease 
 Flavour enhancer, Flour 
treatment agent,  Stabilizer 1999 
1204 Pullulan Glazing agent 2009 
470(i) Salts of myristic, 
palmitic and stearic 
acids with ammonia,  
calcium, potassium and 
sodium Anticaking agent, Emulsifier, 
Stabilizer  1999 
470(ii) Salts of oleic acid with 
calcium, potassium and 
sodium Anticaking agent, Emulsifier, 
Stabilizer  1999 
551 Silicon dioxide,  
amorphous Anticaking agent 1999 
262(i) Sodium acetate Acidity regulator, Preservative, 
Sequestrant 1999 
401 Sodium alginate 
 Bulking agent, Carrier, 
Emulsifier, Foaming  agent, 
Gelling agent, Glazing agent,  
Humectant,  Sequestrant, 
Stabilizer, Thickener 1999 
301 Sodium ascorbate Antioxidant 1999 
500(i) Sodium carbonate 
 Acidity regulator,  Anticaking 
agent, Raising  agent 1999 
466 Sodium carboxymethyl 
cellulose (Cellulose gum)
 
 Bulking agent, Emulsifier, 
Firming agent, Gelling agent, Glazing agent, Humectant,
 
Stabilizer, Thickener 1999 
469 Sodium carboxymethyl 
cellulose,  
enzymatically  
hydrolysed (Cellulose 
gum, enzymatically 
hydrolyzed) Stabilizer, Thickener 2001 
331(i) Sodium dihydrogen 
citrate  
 Acidity regulator, Emulsifier, 
Sequestrant,  Stabilizer 1999 
350(ii) Sodium DL-malate Acidity regulator, Humectant 1999 
316 Sodium erythorbate 
(Sodium isoascorbate) Antioxidant 1999 
365 Sodium fumarates Acidity regulator 1999 Gulf Standard                                                           GSO 5/DS…..:2012  
 
264 INS No Additive Functional Class Year 
Adopted 
576 Sodium gluconate Sequestrant, Stabilizer,  
Thickener 1999 
500(ii) Sodium hydrogen 
carbonate Acidity regulator, Anticaking 
agent, Raising  agent 1999 
350(i) Sodium hydrogen DL- Acidity regulator, malate 
Humectant 1999 
524 Sodium hydroxide Acidity regulator 1999 
325 Sodium lactate 
 Acidity regulator, Antioxidant, 
Bulking agent,  Humectant, 
Thickener 1999 
281 Sodium propionate Preservative 1999 
500(iii) Sodium 
sesquicarbonate Acidity regulator, Anticaking 
agent, Raising  agent 1999 
514(i) Sodium sulfate Acidity regulator 2001 
420(i) Sorbitol 
 Bulking agent, Humectant, 
Sequestrant,  Stabilizer, 
Sweetener 1999 
420(ii) Sorbitol syrup 
 Bulking agent, Humectant, 
Sequestrant,  Stabilizer, 
Sweetener 1999 
1420 Starch acetate Emulsifier, Stabilizer, Thickener 1999 
1450 Starch sodium octenyl 
succinate Emulsifier, Stabilizer, Thickener 1999 
1405 Starches, enzyme 
treated Emulsifier, Stabilizer, Thickener 1999 
553(iii) Talc Anticaking agent, Glazing agent, 
Thickener 1999 
417 Tara gum Stabilizer, Thickener 1999 
957 Thaumatin Flavour enhancer, Sweetener 1999 
171 Titanium dioxide Colour 1999 
413 Tragacanth gum Emulsifier, Stabilizer, Thickener 1999 
1518 Triacetin Carrier, Emulsifier, Humectant 1999 
380 Triammonium citrate Acidity regulator 1999 
333(iii) Tricalcium citrate 
 Acidity regulator, Firming agent, 
Sequestrant,  Stabilizer 1999 
332(ii) Tripotassium citrate Acidity regulator, Sequestrant, 
Stabilizer 1999 
331(iii) Trisodium 
 citrate Acidity regulator, 
Emulsifier, Sequestrant, 
Stabilizer 1999 
415 Xanthan gum Emulsifier, Foaming agent, 1999 Gulf Standard                                                           GSO 5/DS…..:2012  
 
265 INS No Additive Functional Class Year 
Adopted 
Stabilizer, Thickener 
967 Xylitol Emulsifier, Humectant, 
Stabilizer, Sweetener, Thickener 1999 
 
Annex Table (3A) 
Additives Permitted for Use in Food in General, 
Unless Otherwise Specified, in  Accordance with GMP 
 
Max Level Foodstuff Color INS 
GMP External 
coating of sugar confectionery 
for the 
decoration of 
cakes and pastries Aluminum 173 
GMP External 
coating of 
confectionery Silver 174 
GMP External 
coating of 
confectionery Gold 175 
GMP Edible cheese 
surface Lithotrubine BK 180 
 
    
 
 Gulf Standard                                                           GSO 5/DS…..:2012  
 
266 )B Annex Table (3 
Food Categories or Individual Food Items Excluded from the General 
Conditions of Table Three 
The use of additives listed in Table Three in the following foods is governed by 
the provisions in Tables One and Two. 
Category  Number Food Category 
01.1.1  Milk and buttermilk (plain) (excluding heat-treated 
buttermilk) 
01.2 Fermented and renneted milk products (plain) excluding 
food category 01.1.2 (dairy based  drinks)1 
01.4.1  Pasteurized cream (plain)  
01.4.2  Sterilized and UHT creams, whipping or whipped creams, 
and reduced fat creams (plain)  
01.6.3  Whey Cheese  
01.6.6  Whey protein cheese  
01.8.2  Dried whey and whey products, excluding whey cheese  
02.1 Fats and oils essentially free from water  
02.2.1  Butter 
04.1.1  Fresh fruit 
04.2.  1 Fresh vegetables (including mushrooms and fungi, roots 
and tubers, pulses and legumes, and  aloe vera), seaweeds, 
and nuts and seeds 
04.2.2.1  Frozen vegetables (including mushrooms and fungi, roots 
and tubers, pulses and legumes, and  aloe vera), seaweeds, 
and nuts and seeds 
04.2.2.7  Fermented vegetable (including mushrooms and fungi, roots 
and tubers, pulses and legumes, and  aloe vera), and seaweed 
products, excluding fermented soybean products of food 
categories  06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3 
06.1 Whole, broken or flaked grain, including rice 
06.2 Flours and starches (including soybean powder) 
06.4.1  Fresh pastas and noodles and like products 
06.4.2  Dried pastas and noodles and like products 
08.1 Fresh meat, poultry, and game 
09.1 Fresh fish and fish products, including molluscs, crustaceans 
and echinoderms 
09.2 Processed fish and fish products, including molluscs,  
crustaceans and echinoderms 
10.1 Fresh eggs 
10.2.1  Liquid egg products 
10.2.2  Frozen egg products 
11.1 Refined and raw sugars Gulf Standard                                                           GSO 5/DS…..:2012  
 
267 Category  Number Food Category 
11.2 Brown sugar, excluding products of food category 11.1.3 
(soft white sugar, soft brown sugar,  glucose syrup, dried 
glucose syrup, raw cane sugar) 
11.3 Sugar solutions and syrups, also (partially) inverted, 
including treacle and molasses, excluding  products of food 
category 11.1.3 (soft white sugar, soft brown sugar, glucose 
syrup, dried  glucose syrup, raw cane sugar) 
11.4 Other sugars and syrups (e.g., xylose, maple syrup, sugar 
toppings) 
11.5 Honey 
12.1 Salt and salt substitutes 
12.2.1  Herbs and spices (ONLY HERBS) 
13.1 Infant formulae, follow-up formulae, and formulae for 
special medical purposes for infants 
13.2 Complementary foods for infants and young children 
14.1.1  Waters 
14.1.2  Fruit and vegetable juices 
14.1.3  Fruit and vegetable nectars 
14.1.5  Coffee, coffee substitutes, tea, herbal infusions, and other 
hot cereal beverages, excluding cocoa 
 
 
Notes to the Comments for the Revised General Standard for Food 
Additives : 
Note 1:  As adipic acid. 
Note 2:   On dry ingredient, dry weight, dry mix or concentrate basis. 
Note 3:  Surface treatment. Note 4:  For decoration, stamping, marking or branding the product. Note 5: Excluding products conforming to the Standard for Jams, Jellies 
and Marmalades (CODEX STAN296-2009). 
Note 6:  As aluminium. 
Note 7:  For coffee substitutes only. 
Note 8:  As bixin. Gulf Standard                                                           GSO 5/DS…..:2012  
 
268 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 d ecorations 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 stabili zers, 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 anhydrou s sodium ferrocyanide. 
Note 25: As formic acid. Note 26: As steviol equivalents. Note 27: As para-hyd roxybenzoic 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. Gulf Standard                                                           GSO 5/DS…..:2012  
 
269 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 SO
2. 
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. Gulf Standard                                                           GSO 5/DS…..:2012  
 
270 Note 54: For use in cocktail cherries and candied cherries only. 
Note 55: Singly or in combination, within the limits for sodium, calcium, and 
potassium specified in the commodity standard. 
Note 56: Provided st arch is not present. 
Note 57: GMP is 1 part benzoyl peroxide and not more than 6 parts of the 
subject additive by weight. 
Note 58: As calcium. 
Note 59:  Use as packaging gas. 
Note 61: For use in minced fish only. Note 62: As copper. Note 63: On amount of dairy ingredients. 
Note 64: Level added to dry beans; 200 mg/kg in ready-to-eat food, 
anhydrous basis. 
Note 65: Carryover from nutrient preparations. 
Note 66: As formaldehyde. For use in provolone cheese only. 
Note 67: Except for use in liquid eg g whites at 8800 mg/kg as phosphorus, 
and in liquid whole eggs at 14700 mg/kg as phosphorus. 
Note 68: For use in products with no added sugar only. 
Note 69: Use as carbonating agent. Note 70: As the acid. 
Note 71: Calcium, potassium and sodium salts only. 
Note 72: Ready-to-eat basis. Note 73: Except whole fish. 
Note 74: Excluding liquid whey and whey products used as ingredients in 
infant formula. 
Note 75: Use in milk powder for vending machines only. Gulf Standard                                                           GSO 5/DS…..:2012  
 
271 Note 76: Use in potatoes only. 
Note 77:  For special nutritional uses only. 
Note 78:  50000 mg/kg for pickling and balsamic vinegars only. Note 79:  For use on nuts only. 
Note 80:  Equivalent to 2 mg/dm2 su rface application to a maximum depth of 
5 mm. 
Note 81: Equivalent to 1 mg/dm2 su rface 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 desser t toppings other than cream only. 
Note 87: Treatment level. Note 88:  Carryover from the ingredient. 
Note 89: For sandwich spreads only. 
Note 90: For use in milk-sucrose mixtures used in the finished product. Note 91: Benzoates and sorbates, singly or in combination. 
Note 92: Excluding tomato-based sauces. 
Note 94:  For use in loganiza (fresh, un cured sausage) only. 
Note 95: For use in surimi and fish roe products only. 
Note 96:  On a dried weight ba sis of the high intensity sweetener. 
Note 97:  In the finished product/final cocoa and chocolate products. Gulf Standard                                                           GSO 5/DS…..:2012  
 
272 Note 98:  For dust control. 
Note 99:  For use in fish fillets and minced fish only. 
Note 100: Only for crystalline products and sugar toppings. 
Note 101: Use level singly, not to exceed 15 000 mg/kg in combination. 
Note 102:  For use in fat emulsions for baking purposes only. 
Note 104:  Maximum 5000 mg/kg residue in bread and yeast-leavened bakery 
products. 
Note 105:  Except for use in dried gourd strips (Kampyo) at 5000 mg/kg. 
Note 106:  Except for use in Dijon mustard at 500 mg/kg. Note 107: Except for use of sodium ferrocyanide (INS 535) and potassium 
ferrocyanide (INS 536) in food-grade de ndridic salt at 29 mg/kg as 
anhydrous sodium ferrocyanide. 
Note 108: For use on coffee beans only. 
Note 109: Use level reported as 25 lbs/1 000 gal x (0.45 kg/lb) x (1 gal/3.75 
L) x (1 L/kg) x (10E6 mg/kg) = 3000 mg/kg. 
Note 110: For use in frozen  French fried potatoes only. 
Note 111: Excluding dried glucose syrup used in the manufacture of sugar 
confectionery at 150 mg/kg and glucose syrup used in the 
manufacture of sugar confectionery at 400 mg/kg. 
Note 112:  For use in grated cheese only. 
Note 113: Use level reported as acesulfame potassium equivalents (the 
reported maximum level can be converted to an aspartame-acesulfame salt basis by dividing by 0.44). combined use of aspartameacesulfame salt with indi vidual acesulfame potassium or 
aspartame should not exceed the individual maximum levels for acesulfame potassium or aspartam e (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. Gulf Standard                                                           GSO 5/DS…..:2012  
 
273 Note 116:  For use in doughs only. 
Note 117:  Except for use in loganiza (fresh, uncured sausage) at 1000 mg/kg. 
Note 119:  Use level reported as aspart ame equivalents (the reported maximum 
level can be converted to an aspartame-acesulfame salt basis by 
dividing by 0.64). Combined use of aspartame-acesulfame salt with individual aspartame or acesulfame potassium should not exceed 
the individual maximum levels for aspartame or acesulfame 
potassium (the reported maximum level can be converted to 
acesulfame potassium equivalents  by multiplying by 0.68). 
Note 120:  Except for use in caviar at 2500 mg/kg. Note 121:  Excluding fermented fish products at 1000 mg/kg. Note 122:  Subject to national legislation of the importing country. Note 125:  For use as a release agent for baking pans in a mixture with 
vegetable oil. 
Note 126:  For releasing dough in dividing or baking only. Note 127:  As served to the consumer. Note 128:  INS 334 (tartaric acid) only. Note 129:  For use as an acidity regulator in grape juice. Note 130:  Singly or in combination: butylated hydroxyanisole (INS 320), 
butylated hydroxytoluene (INS 321), tertiary butylated 
hydroquinone (INS 319), and propyl gallate (INS 310). 
Note 131: As a result of use as a flavour carrier. Note 132:  Except for use at 130 mg/kg (dried basis) in semi-frozen beverages. Note 133: Any combination of butylated hydroxyanisole (INS 320), butylated 
hydroxytoluene (INS 321), and pr opyl 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. Gulf Standard                                                           GSO 5/DS…..:2012  
 
274 Note 135:  Except for use in dried apri cots 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 wh ey powders for infant food. 
Note 148:  For use in microsweets and breath freshening mints at 10 000 
mg/kg 
Note 149:  Except for use in fish roe at 100 mg/kg. 
Note 150:  Use level for soy-based formula; 25 000 mg/kg for hydrolyzed 
protein and/or amino acid-based formula. 
Note 151:  Use level for soy-based formula; 1 000 mg/kg for hydrolyzed 
protein and/or amino acid-based formula. 
Note 152:  For frying purposes only. 
Note 153:  For use in instant noodles only. Gulf Standard                                                           GSO 5/DS…..:2012  
 
275 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. 
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. A cceptable maximum use 
level is expressed on saponin basis. 
Note 169:  For use in fat-based sandwich spreads only. 
Note 170: Excluding pr oducts 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. Gulf Standard                                                           GSO 5/DS…..:2012  
 
276 Note 174:  Singly or in combination: sodium aluminium silicate (INS 554), 
calcium aluminium silicate (INS 556), and aluminium silicate (INS 
559). 
Note 175:  Except for use in jelly-type fruit-based desserts at 200 mg/kg. Note 176:  For use in canned liquid coffee only. 
Note 177: For use in sliced, cut, shredded, or grated cheese only. 
Note 178:  Expressed as carminic acid. 
Note 179:  To restore the natural colour lost in processing only. 
Note 180: Singly or in combination: butylated hydroxyanisole (BHA, INS 
320) and butylated hydrox ytoluene (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 fl ours 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 combinat ion with aspartame-acesulfame salt (INS 962). 
Note 192:  For liquid products only. Gulf Standard                                                           GSO 5/DS…..:2012  
 
277 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 produ cts (e.g., energy, meal replacement or 
fortified bars); 600 mg/kg as steviol equivalents for use in liquid 
products. 
Note 199:  For use in microsweets and breath freshening mints at 6000 mg/kg 
as steviol equivalents. 
Note 201:  For use in flavoured products only. Note 202:  For use in brine used in the production of sausage only. Note 203:  For use in chewable supplements only. 
Note 204:  For use at 50 mg/kg in longan and lichee only. 
Note 205:  For use at 50 mg/kg to prevent browning of certain light colored 
vegetables. 
Note 206:  For use at 30 mg/kg as a bleaching agent only for products 
conforming to the Standard for Aqueous Coconut Products (CODEX STAN 240-2003). 
Note 207:  For use at 50,000 mg/kg in soybean sauce intended for further 
processing. 
Note 208:  For use in dried and dehydrated products only. Gulf Standard                                                           GSO 5/DS…..:2012  
 
278 Note 209:  Excluding products conforming to the Standard for Blend of 
Skimmed Milk and egetable Fat in Powdered Form (CODEX 
STAN 251-2006). 
Note 210:  For use in pasta made from Triticum aestivum, and for use in 
noodles. 
Note 211:  For use in noodles only. 
Note 212: Except for products conforming to the Standard for Bouillon and 
Consommés (CODEX STAN 117- 1981) at 3000 mg/kg. 
Note 213:  For use in liquid products containing high intensity sweeteners 
only. 
Note 214:  Excluding products conforming to the Standard for Dairy Fat 
Spreads (CODEX STAN 253-2006). 
Note 215:  Excluding products conforming to the Standard for Fat Spreads and 
Blended Spreads (CODEX STAN 256-2007). 
Note 216:  For use in maize-based products only. Note 217:  For use at 300 mg/kg in toppings only. Note 218:  Only sulfites can be used as preservatives and antioxidants in the 
products covered by the Standard for Desiccated Coconut (CODEX STAN 177-1991). 
Note 301: Interim maximum level. 
 
5. SAMPLING  
Samples shall be taken according to the sampling Gulf standard 
mentioned in item (2). 
  
6. METHODS OF TEST 
All required tests shall be carried out according to standards approved by 
GSO (Food additives test methods). 
 Gulf Standard                                                           GSO 5/DS…..:2012  
 
279 7. PACKAGING, TRANSPORT ATION AND STORAGE  
7.1 PACKAGING    
7.1.1  The product shall be packed in suitab le, safe and clean containers with 
lids to avoid external at mosphere or contamination.  
7.1.2 Materials used in the packaging shall be not reacted with the product. 
 
7.2 TRANSPORTATION  
The containers shall be transported safely to keep  them of breakage and 
damage 
 
7.3 STORAGE  
The containers shall be stored in co ld dry places, far away from sources of
 direct light and contamination. 
 
 
 
8. LABELLING  
Without prejudice to what is  stated in of gulf standards mentioned in items (2.1) 
the following shall be declared in the food labeling:  
8.1    Common name or EEC number . 
8.2   Colouring Matters 
8.2.1  Name of solvent or diluent. 8.2.2  Dye purity grade. 8.2.3  The statement "free from alcohol". 
8.2.4  The statement "colouring matter for food". 
8.2.5 The statement "Do not exposure to light" in case of colouring 
matter affected by light. 
8.2.6  Dates of production and expiry. 8.2.7  Batch number. Gulf Standard                                                           GSO 5/DS…..:2012  
 
280 8.2.8  In case of colores (Sunset  yellow  E110   and/or Allura red  E129 ) 
added the following sall be declared ” 
8.2.8.1 Use Distinguishable mark (*). 
8.2.8.2 Write the following statement “ This material may be having a 
negative effect on activity and concentration in children ” under 
contents). 
 
8.3  Sweeteners 
8.3.1 Food products formulated specifically for use by diabetics or for 
other special nutritional uses shall contain the statement “Food for 
special dietary use, or food for diabetic 
8.3.2 The amount of sweeteners matter, mg/ liter or kg, in case of using 
combination of sweeteners, the amount of each in combination 
shall be declared 
8.3.3  The following ca utions shall be declared   
8.3.3.1 In the case of aspartame 
8.3.31.1 Not to be used by persons who have phenyl “ketonuria ”. 
8.3.3.1.2 The maximum intake shall not exceed 40 mg/kg of body weight. 
8.3.3.2 In the case of saccharine, “Use of this product may be hazardous to 
your health, because it contains saccharin which has been 
determined to cause cancer in laboratory animals. 
8.3.3.3 In the case of sorbitol or xylitol: "Excess of consumed quantity of 
sorbitol or xylitol over 40 g per day may cause diarrhea". 
8.3.3.4 In the case of manitol: "E xcess of consumed quantity of manitol 
over 20 g per day may cause diarrhea". 
8.3.3.5 In the case of sugar alcohol’s “Ex cess of consumed quantity may be 
cause ”diarrhea”.  
 
8.4  Antioxidant 
The statement “Antioxidant Permitted for Use in Foodstuffs” in 
case of antioxidant containers. Gulf Standard                                                           GSO 5/DS…..:2012  
 
281  
8.5  Emulsifiers, Stabilizers And Thickeners 
In case of gelatine, lecithins and mono - and di-glycerides the 
source shall be mentioned. 
 
8.6  Preservatives 
The statement “Preservative for Us e in Food Products” in case of 
preservatives containers.  
 
 
 
 
 
 
 
 
   
 
     
 
 
     
 
 
 
   Gulf Standard                                                           GSO 5/DS…..:2012  
 
282  
 
     
 
     
 
   
Annex  
  
 
     
 
 
     
 
   
 
 
 Gulf Standard                                                           GSO 5/DS…..:2012  
 
283  
Annex  
(A) 
 
GUIDELINES FOR THE DEVELOPMENT OF MAXIMUM LEVELS FOR THE USE OF FOOD ADDITIVES WITH NUMERICAL ACCEPTABLE 
DAILY INTAKES  
 This annex is intended as a guidance to screen proposals for use of additives 
based on consideration of their maximum use level and the physiological upper 
limit to the amount of food and drink that can be consumed  each day. The 
Annex is not intended for allocating provisions for the use of an additive and  
cannot be used  for calculating accurate additive intakes  
 
1. FOOD ADDITIVES - BASIC PRINCIPL ES FOR CALCULATION OF 
USE LEVELS 
The levels and quantities of food additives used in the Budget Method 
calculations should be expressed on  the same basis as the substances on 
which the ADI was allocated (e.g., an ac id or its salts) For foods sold as 
concentrates or powders intended for reconstitution before consumption, 
the Budget  calculation on the food additive use levels should be 
performed on the ready-to-eat product  
 
2. ESTIMATION OF THE SAFETY ASPECTS OF USE LEVELS - FOOD 
ADDITIVES WITH NO  NUMERICAL ADI 
Food additives with an adi of “not specified ” 
When an additive has been allocate d an ADI "not specified"12 it could in 
principle, be allowed for use in  foods in general with no limitation other 
than in accordance with Good Manufacturing Practices (GMP). It  should, 
however, be born in mind that ADI not specified does not mean that unlimited intake is acceptabl. The te rm is used by JECFA in case where 
"on the basis of the available data (chemical, biochemical, 
toxicological,and other) the total daily intake of the substance arising from 
its use at the levels necessary to  achieve the desired effect and from its 
acceptable background in food do es not, in the opinion of the  Committee, 
represent a hazard to health"1  If, therefore, a substance is used in larger 
amounts and/or in a wider range of foods than originally envisaged  by 
JECFA it may be necessary to consult JECFA to ensure that the new uses Gulf Standard                                                           GSO 5/DS…..:2012  
 
284 fall within the evaluation. For  example a substance may have been 
evaluated as a humectant without including a later use as a bulk  
sweetener, which could give considerable higher intake 
3. FOOD ADDITIVES EVALUATED AS “ACCEPTABLE” FOR 
CERTAIN PURPOSES 
In some cases, JECFA has been unable to allocate an ADI but 
nevertheless found a specific use of a substance acceptabl e. In such cases, 
the additive in question should only be authorized in accordance with the 
conditions specified. In case of an y other reported uses CCFA should 
request JECFA to re-evaluate the additive in question in light of the new information on uses.  
4. ESTIMATION OF THE SAFETY ASPECTS OF USE LEVELS - FOOD 
ADDITIVES WITH NUMERICAL ADI 
Fractions of the adi to be used for so lid food and bevera ges, respectively
 
if an additive is proposed for use in both solid food and in beverages the 
full ADI cannot be used for both for uses in solid food and uses in 
beverages. It is therefore necessary to allocate a fraction of the ADI to 
each of the applications. As a first approach, it may be appropriate to 
assume that one-half of the ADI is allocated to  each solid and liquid 
foods. However, in special cases other fractions may be more appropriate 
as long as the  sum of the fractions does not exceed the figure for the ADI 
(e.g. FS=1/4 and FB=3/4 ; FS=1/6 and FB=5/6 ), 
where FS is the fraction for  use in solid food and FB  is the fraction for use 
in beverages). If the additive is  used only in solid food, then FS =1 and 
FB=0 and if the additive is used only in beverages, then FS=0 andFB=1 
 
V(a) FOOD ADDITIVE USES IN SOLID FOOD (FS) 
/g120 USE LEVELS BELOW FS X ADI X 40 
If the proposed use levels are below FS x ADI x 40, these food additive 
provisions could be suitab le in food in general. 
 
/g120 USE LEVELS BELOW FS X ADI X 80 
If the proposed use levels are be low FS x ADI x 80 they are acceptable 
provided the daily consumption of 
the foods containing the additive will usually not exceed half of the assumed maximum total solid food  intake (i.e., 12.5 g/kg bw/day. 
 Gulf Standard                                                           GSO 5/DS…..:2012  
 
285  
 
 
/g120 USE LEVELS BELOW FS X ADI X 160 
If the proposed use levels are below FS x ADI x 160 they are acceptable 
provided the daily consumption of the foods containing the additive will 
usually not exceed one fourth of the assumed maximum total solid 
food intake (i.e., 6.25 g/kg bw/day. 
 
/g120 USE LEVELS BELOW FS X ADI X 320 
If the proposed use levels are below FS x ADI x 320 they could be 
accepted provided the daily consumpt ion of the foods containing the 
additive will usually not exceed one eighth of the assumed maximum total food intake (i.e., 3.13 g/kg bw/day.  
/g120 USE LEVELS ABOVE FS X ADI X 320 
If the proposed levels are higher than FS x ADI x 320 they should only be 
accepted for products where calculatio n of potential intake from all 
proposed uses will show that exceeding the ADI is unlikely, or if 
estimation of the intake of the additive based on more exact intake 
estimates methods show that the use levels are acceptable (e.g., food 
consumption surveys)  V(b) FOOD ADDITIVE USES IN BEVERAGES (FL) 
/g120 USE LEVELS BELOW FL X ADI X 10 
If the proposed levels are below FL x ADI x 10 , the additive could be 
accepted for use in all beverages in general. 
 
/g120 USE LEVELS BELOW FL X ADI X 20 
If the proposed use levels are below FL x ADI x 20 they could be 
accepted provided the daily consumpt ion of beverages containing the 
additive will usually not exceed half of the assumed maximum total intake of beverage (i.e., 50 ml/kg bw/day. 
 
/g120 USE LEVELS BELOW FS X ADI X 40 
If the proposed use levels are below FL x ADI x 40 they could be 
accepted provided the daily consumpt ion of beverages containing the 
additive will usually not exceed a fourth of the assumed maximum total intake of beverage (i.e., 25 ml/kg bw/day. 
 Gulf Standard                                                           GSO 5/DS…..:2012  
 
286 /g120 USE LEVELS BELOW FL X ADI X 80 
If the proposed use levels are below FL x ADI x 80 they could be 
accepted provided the daily consumpt ion of beverages containing the 
additive will usually not exceed an eighth of the assumed maximum total intake of beverage (i.e., 12.5 ml/kg bw/day). 
 
/g120 USE LEVELS ABOVE FL X ADI X 80 
Levels above FL x ADI x 80 should only be accepted for products where 
calculation of potential intake will show that exceeding the ADI is 
unlikely (e.g., strong alcoholic beverages). 
  
 
 
 
 
 
 
 
  
 
 
 
  
 
 
 
 
 Gulf Standard                                                           GSO 5/DS…..:2012  
 
287 Scientific References   
 
 
1. Codex General Standard For Food Additives Codex Stan 192-1995. 
2. Commission Regulation (EU) No 1129/2011 Of 11 November 2011 
Amending Annex Ii To Regulation (EC) No 1333/2008 Of The European Parliament And Of The Council By Establishing A Union List Of Food Additives. 
3. Class Names And The International Nu mbering System For Food Additives 
Cac/GL 36-1989. 
4. SASO 1548/2011 “Sweeteners permitted to used in foodstuff.  
 Prepared by team work: 
1Dr. Mohammed Abdullah  Alfawaz  Team Leader 
2Dr. Mohammed Saleh Alamri  Member  
3Dr. Mohamed  Fekry Serag El-Din   Member 
4Mr. Faisal Mabrouk Alyami  Member/  Secretary