التقييس لدول مجمس التعاون لدول الخميج العربية ىيئة  
STANDARDIZATION ORGANIZATION FOR G.C.C (GSO) 
 
 
 
ﻥﻩﺍﺉﻱﻡﺵﺭﻭﻉ  
 
GSO 5/FDS…..:2013 
 
المواد المضافة المسموح بإستخداميا في المواد الغذائية  
Additives  Permitted for Use   In Food Stuffs  
 
 
إعداد 
المجنة الفنية الخميجية لقطاع مواصفات المنتجات الغذائية والزراعية  
خميجية تم توزيعيا لإبداء الرأي والممحوظات بشأنيا، لذلك فإنيا  لمواصفة قياسيةىذه الوثيقة مشروع 
خميجية إلا بعد اعتمادىا من مجمس  كمواصفة قياسيةعرضة لمتغيير والتبديل، ولا يجوز الرجوع إلييا 
الييئة.إدارة  
 
ICS:……….  
 
  
تقديم 
عضويتيا الأجيزة الوطنية ىيئة التقييس لدوؿ مجمس التعاوف لدوؿ الخميج العربية ىيئة إقميمية تضـ في 
ميجية لممواصفات والمقاييس في دوؿ الخميج العربية، ومف مياـ الييئة إعداد المواصفات القياسية الخ
بواسطة لجاف فنية متخصصة. 
5  
"ﺥ ِﻯﺍﺹﻑﺏﺩ ﺍٌﺥٍٍﺝٍﺥ ٌﻡﻁﺏﻉﺍٌٍﺝٕﺥ ﺍٌﻑٍٕﺥ ػٍﺍٌّٕﺯﺝﺏﺩ ﺍٌﻍﺫﺍﺉٍﺥ ﻭﺍٌﺵﺭﺍ المواصفة القياسية"  بإعداد مشروع ، 
" ﺍٌّﻯﺍﺩ ﺍٌّﻉﺏﻑﺥ ﺍٌّﻅّﻯﺡ ﺙﺉﻁﺯﺥﺫﺍِﻩﺏ ﻑً ﺍٌّﻯﺍﺩ ﺍٌﻍﺫﺍﺉٍﺥ ".  وقامت (المممكة العربية السعودية) بإعداد 
مشروع ىذه اللائحة الفنية. 
وقد اعتمدت ىذه المواصفة كػ(لائحة فنية) خميجية في اجتماع مجمس إدارة الييئة رقـ (          )، الذي 
عقد بتاريخ      /      /      ىػ، الموافؽ    /    /     ـ، عمى أف تُمغِي المو اصفة رقـ (    /    ) 
وتَحؿ محؿ  المواصفات القياسية الخميجية التالية: 
1 GSO 19 المواد المسموح بإضافتيا لمزيوت والدىوف الغذائية. 
2 GSO 23 المواد الممونة المستخدمة في المواد الغذائية. 
3 GSO 172 حمض البنزويؾ وبنزوات الصوديوـ وبنزوات البوتاسيوـ المستخدمة في حفظ المواد
الغذائية 
4 GSO 175 أملاح حمض الكبريتوز المستخدمة في حفظ المواد الغذائية. 
5 GSO 356 المواد الحافظة المسموحباستخداميا في المنتجات الغذائية . 
6 GSO 357 مضادات الأكسدة المسموح باستخداميا في المنتجات الغذائية. 
7 GSO 381 المستحمبات والمثبتات ومغمظات القواـ المسموح باستخداميا في المنتجات الغذائية. 
8 GSO 707 المنكيات المسموح باستخداميا في المنتجات الغذائية. 
9 GSO 995 المحميات المسموح باستخداميافي المنتجات الغذائية . 
10 GSO 1059 الحدود القصوى مف مضادات الأكسدة المسموح باستخداميا في المنتجات الغذائية  
- الجزء الأوؿ. 
11 بالإضافة إلى جميع البنودالخاصة بالمواد المضافة في جميع الموائح الفنية  و المواصفات الغذائية 
الخميجية التي سبؽ اعتمادىا. ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
 
  
 
 
 
 
المواد المضافة المسموح بإستخداميا في المواد الغذائية  
 
 
 
 
 
 
تاريخ الاعتماد من مجمس الإدارة  
 : ................................... 
صفة الإصدار : لائحة فنية 
 
 
 
 
 
 
 
 
 
 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
I 
 Contents 
ACESULFAME POTASSIUM. .........................................................................  8 
A
CETIC ACID, GLACIAL ............................................................................. 12 
ALITAME. ...................................................................................................... 12 
*ALLURA RED AC .........................................................................................  13 
AL
UMINIUM AMMONIUM SULFATE. .......................................................  16 
AL
UMINIUM SILICATE. ............................................................................... 16 
AMMONIUM SALTS OF PHOSPHATIDIC ACID. ....................................... 16 
ALPHA-AMYLASE FROM ASPERGILLUS ORYZAE VAR. ......................  17 
A
NNATTO EXTRACTS, BIXIN-BASED. .....................................................  17 
ASC
ORBIC ACID, L- .....................................................................................  17 
ASC
ORBYL ESTERS. ....................................................................................  17 
ASP
ARTAME. ................................................................................................  20 
ASP
ARTAME-ACESULFAME SALT. ..........................................................  24 
AZOD
ICARBONAMIDE. ............................................................................... 25 
BEESWAX. ..................................................................................................... 25 
BENZOATES .................................................................................................. 26 
BENZOYL PEROXIDE. ..................................................................................  30 
B
RILLIANT BLUE FCF. ................................................................................ 31 
BUTYLATED HYDROXYANISOLE. ............................................................  34 
B
UTYLATED HYDROXYTOLUENE. ..........................................................  36 
C
ALCIUM ALUMINIUM SILICATE. ............................................................  38 
C
ALCIUM ASCORBATE. .............................................................................. 38 
CALCIUM CARBONATE. ............................................................................. 38 
CALCIUM CHLORIDE. .................................................................................  38 
C
ALCIUM HYDROXIDE ............................................................................... 39 
CALCIUM PROPIONATE. ............................................................................. 39 
CALCIUM SILICATE .....................................................................................  39 
C
ANDELILLA WAX. .....................................................................................  39 
C
ANTHAXANTHIN. ......................................................................................  40 
C
ARAMEL III - AMMONIA CARAMEL. .....................................................  40 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
II 
 CARAMEL IV - SULFITE AMMONIA CARAMEL ...................................... 45  
C
ARBON DIOXIDE. .......................................................................................  49 
C
ARMINES ..................................................................................................... 49 
CARNAUBA WAX. ........................................................................................  53 
C
AROTENES, BETA-, VEGETABLE. ...........................................................  54 
C
AROTENOIDS. ............................................................................................  59 
C
ASTOR OIL. ................................................................................................ . 64  
C
HLORINE. .................................................................................................... 64 
CHLORINE DIOXIDE. ...................................................................................  64 
C
HLOROPHYLLS AND CHLOROPHYLLINS, COPPERCOMPLEXES. .... 64 
CITRIC ACID. ................................................................................................ . 68  
C
YCLODEXTRIN, BE TA-. ............................................................................ 68 
DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL. ..... 69 
DIMETHYL DICARBONATE. ....................................................................... 72 
ERYTHROSINE. .............................................................................................  73 
E
THYLENE DIAMINE TETRA ACETATES. ............................................... 73 
FAST GREEN FCF. .........................................................................................  75 
F
ERRIC AMMONIUM CITRATE. ................................................................ . 77  
F
ERROCYANIDES. ........................................................................................  77 
F
ERROUS GLUCONATE. .............................................................................. 77 
FERROUS LACTATE. ....................................................................................  78 
F
ORMIC ACID. ...............................................................................................  78 
G
LUCONO DELTA-LACTONE. .................................................................... 78 
GLYCEROL ESTER OF WOOD ROSIN. .......................................................  78 
GR
APE SKIN EXTRACT. .............................................................................. 79 
GUAIAC RESIN. .............................................................................................  82 
HE
XAMETHYLENE TETRAMINE. ..............................................................  83 
H
YDROXYBENZOATES, PARA-. ................................................................  83 
H
YDROXYPROPYL DISTARCH PHOSPHATE. .......................................... 84 
INDIGOTINE (INDIGO CARMINE). .............................................................  84 
I
RON OXIDES. ...............................................................................................  87 
I
SOPROPYL CITRATES. ............................................................................... 89 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
III 
 LACTIC ACID, L- , D- and DL-. ...................................................................... 89 
LAURIC ARGINATE ETHYL ESTER ...........................................................  90 
L
YSOZYME. ................................................................................................... 91 
MAGNESIUM CARBONAT E. ....................................................................... 91 
MAGNESIUM OXIDE. ...................................................................................  91 
M
AGNESIUM SILICATE, SYNTHETIC. ......................................................  92 
M
ALIC ACID, DL-. ........................................................................................  92 
M
ICROCRYSTALLINE CELLULOSE (CELLULOSE GEL). .......................  92 
M
ICROCRYSTALLINE WAX. ...................................................................... 92 
NATAMYCIN (PIMARICIN). ........................................................................ 93 
NEOTAME. ..................................................................................................... 93 
NISIN............................................................................................................... 97 
PECTINS. ........................................................................................................ 97 
PHOSPHATES. ...............................................................................................  98 
P
OLYDIMETHYLSILOXANE. .................................................................... 102  
POLYETHYLENE GLYCOL. ....................................................................... 104  
POLYSORBATES . ........................................................................................  104  
POLYVINYLPYRROLIDONE. .................................................................... 108  
POTASSIUM CARBONATE. ....................................................................... 108  
POTASSIUM CHLORIDE. ........................................................................... 108  
POTASSIUM HYDROGEN CARBONATE .................................................  109  
POTASSIUM HYDROXIDE. ........................................................................ 109  
POWDERED CELLULOSE. ......................................................................... 109  
PROPIONIC ACID. .......................................................................................  109  
PROPYL GALLATE. ....................................................................................  110  
PROPYLENE GLYCOL ESTERS OF FATTY ACIDS. ................................  111  
QUILLAIA EXTRACTS. .............................................................................. 113  
RIBOFLAVINS. ............................................................................................  114  
SACCHARINS. .............................................................................................  118  
SALTS OF MYRISTIC, PALMITIC AND STEARIC ACIDS WITH 
AMMONIA, CALCIUM, POTASSIUM AND SODIUM ..............................  123  
SHELLAC, BLEACHED. .............................................................................. 123  ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
IV 
 SILICON DIOXIDE, AMORPHOUS. ...........................................................  123  
SODIUM ALUMINOSILICATE. .................................................................. 124  
SODIUM ASCORBATE. .............................................................................. 124  
SODIUM CARBONATE. .............................................................................. 124  
SODIUM DIHYDROGEN CITRATE. ..........................................................  125  
SODIUM HYDROGEN CARBONATE. .......................................................  125  
SODIUM HYDROXIDE. .............................................................................. 125  
SODIUM PROPIONATE. ............................................................................. 125  
SODIUM SESQUICARBONATE. ................................................................  125  
SORBATES. .................................................................................................. 126  
STANNOUS CHLORIDE. ............................................................................. 128  
STEAROYL LACTYLATES. ........................................................................ 129  
STEARYL CITRATE. ...................................................................................  129  
STEVIOL GLYCOSIDES. ............................................................................. 129  
SUCRALOSE (TRICHLOROGALACTOSUCROSE). ................................ . 133  
SUCROGLYCERIDES. .................................................................................  137  
SUCROSE ACETATE ISOBUTYRATE. ......................................................  139  
SULFITES. .................................................................................................... 140  
* SUNSET YELLOW FCF ............................................................................. 143  
TALC ............................................................................................................. 148  
TARTRATES. ...............................................................................................  148  
TERTIARY BUTYLHYDROQUINONE  (TBHQ). ...................................... 149  
T
HERMALLY OXIDIZED SOYA BEAN OIL INTERACTED WITH MONO- 
AND DIGLYCERIDES OF FATTY ACIDS. ................................................  150  
THIODIPROPIONATES . .............................................................................. 150  
TOCOPHEROLS. ..........................................................................................  151  
TRIETHYL CITRATE. ..................................................................................  151  
TRIPOTASSIUM CITRATE. ........................................................................ 152  
TRISODIUM CITRATE. ...............................................................................  152  
 
 
 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
1 
 المواد المضافة المسموح بإستخداميا في المواد الغذائية  
 
1 المجال ونطاق التطبيق 
 لمواد ستخداميا في االمسموح بإ المواد المضافةالخميجية ب الموصفة القياسيةتختص ىذه 
الغذائية. 
1.1 المواصفةلمواد المضافة إلى الأغذية الواردة في ىذه ا  
المواد المضافة إلى الأغذية الواردة في ىذه المواصفة ىي فقط المصنفة لاستخداميا في 
الغذاء والتي تتطابؽ مع اشتراطات ىذه المواصفة وتشمؿ المواد المضافة إلى الأغذية التي 
تـ تحديدىا بالجرعة المقبولة يومياً  (ADI) وذلؾ عمى أساس مجموعة مف المعايير وقد
اعتبرت آمنة مف قبؿ لجنة دستور الأغذية المتخصصة بالمواد المضافة إلى الأغذية 
(1JECFA) ونظاـ الترقيـ الدوليINS). وا ف استخداـ المضافات بشكؿ يطابؽ لما ورد 
في ىذه المواصفة لو ما يبرره فنياً.   
2.1            الأغذية التي يُسمح باستخداـ المواد المضافة الييا  
 تُحدد ىذه المواصفة شروط استخداـ المواد المضافة إلى الأغذية في جميع الأغذية، سواء 
كاف ليا مواصفة خاصة بيا سابقاً أو لـ يكف، إف استخداـ ال مواد المضافة في الأغذية التي 
وضع مواصفات ليا يخضع لشروط الاستخداـ الموضوعة مف قبؿ لجاف المواصفات السمعية  
في  ىيئة الدستو ر الغذائي وليذه المواصفة. 
3.1         الأغذية التي لا يُسمح باستخداـ المواد المضافة الييا  
تشمؿ ىذه المواصفة الأغذية التي لا يُسمح باستخداـ المواد المضافة إلى الأغذية ليا أو 
التي يكوف استخداـ المواد المضافة إلى الأغذية فييا مقيّداً. 
4.1        الحدود القصوى المسموح باستخداميا مف المواد المضافة إلى الأغذية  
اليدؼ الأساسي مف وضع الحدود القصوى المسموح باستخداميا مف المواد المضافة إلى 
الأغذية في الأغذية المتنوعة ىي لمتأكد مف أف الكميات المتناولة مف المضاؼ لا تزيد عف 
الجرعة المقبولة يومياً. 
                                         
1 JECFA  :ٌﺝٕﺥ ﺥﺝﺯﺍء ﺍٌّﻯﺍﺩ ﺍٌّﻉﺏﻑﺥ ﺇٌﻯ ﺍ.ﻍﺫٌﺥ  
 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
2 
  
لقصوى تعتمد جزئياً عمى اشتراطاتالأغذية المغطاة في ىذه المواصفة وحدودىا االمواد المضافة إلى  
المواد المضافة إلى الأغذية الموضوعة مسبقاً مف قبؿ لجاف ىيئة الدستور الغذائي أو بناء عمى طمب 
الحكومات بعد إخضاع ىذه الحدود القصوى المسموحة المقترحة لطريقة مناسبة لمتحقؽ مف مطابقتيا مع 
الجرعة المقبولة يومياً. 
 
 
2.  المراجع التكميمية  
1.2 GSO 9                       بطاقات المواد الغذائية المعبأة. 
2.2             GSO 15          طرؽ اخذ عينات الزيوت والدىوف الغذائية. 
3.2        17 3GSO            الكشؼ عف المواد المسموح بإضافتيا لمزيوت والدىوف الغذائية وطرؽ   
                              تقديرىا -الجزء الأوؿ  .
4.2           GSO 22            طرؽ اختبار المواد الممونة المستخدمة في المواد الغذائية .
5.2        GSO 173   طرؽ اختبار حمض البنزويؾ وبنزوات الصوديوـ وبنزوات البوتاسيوـ   
                              المستخدمة في حفظ المواد الغذائية .
6.2 GSO 176                    طرؽ اختبار املاح حمض الكبريتوز المستخدمة في حفظ المواد       
                              الغذائية .
7.2        654 GSO          الاشتراطات العامة للأغذ ية المعبأة ذات الاستعمالات التغذوية   
                                الخاصة . 
8 .2       GSO 795    طرؽ اختبار مضادات الأكسدة المسموح باستخداميا في المنتجات     
                               الغذائية .
9.2 GSO 840                  ﺏٌﻩﺏ ﻑً ﺍٌّٕﺯﺝﺏﺩ ﺍٌﻍﺫﺍﺉٍﺥ ؼّﻍﺯﻕ ﺭﻡﺫٌﺯ ﺍٌّﺫٍٍﺏﺩ ﺍٌّﻅّﻯﺡ ﺙﺏﻁﺯ -ﺍٌﺝﺵء  
                               ﻱ.لأوﺍ 
GSO/CAC 107    10.2بطاقةالمواد المضافة  للأغذية عندما تباع كما ىي. 
11.2          GSO ….. ﺯّﺫﻩﺏ ﺍٌﻩٍﺉﺥ  رؼِﻯﺍﺹﻑﺥ ﺍﺵﺯﺯﺍﻍﺏﺩ ﺍﻁﺯﺥﺫﺍَ ﺍٌّﻉﺏﻑﺏﺩ ﺍٌﻍﺫﺍﺉٍﺥ  ﺍٌﺯً  
                    أسماء الفئات ونظاـ الترقيـ الدولي لممواد المضافة.    CAC/GL36/2011  12.2 
 
 
 
 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
3 
 .3 تعاريف 
1.3  مادة ممونة طبيعية 
حيوانية أو معدنية أو أية  مادة يتـ استخلاصيا أو فصميا أو اشتقاقيا مف مصادر نباتية أو 
مميزًا عند إضافتيا إلى المادة  مصادر أخرى، باستخداـ مركب وسيط أو بدونو وتعطي لونا 
الغذائية (بمفردىا أو بتفاعميا مع مادة أخرى). 
2.3  مادة ممونة اصطناعية 
مميزًا عند إضافتيا إلى  طناعيا أو بأية وسيمة تركيبية، وتعطي لونامادة يتـ إنتاجيا اص 
المادة الغذائية (بمفردىا أو بتفاعميا مع مادة أخرى). 
3.3  صبغة الميؾ 
 للألومنيوـالقاعدي  ممح يتـ تحضيره بتفاعؿ إحدى المواد الممونة الذائبة في الماء مع الشؽ 
أو الكالسيوـ. 
4.3  منكيات طبيعية: 
 مواد يتـ الحصوؿ عمييا مف مواد خاـ (نباتية أو حيوانية) بحالتيا الطبيعية أو بمعالجتيا 
أو الانزيمية. المكروبيولوجيةبالوسائؿ الفيزيائية أو  
5.3  منكيات اصطناعية: 
مواد يتـ تركيبيا اصطناعيًا وغير مماثمة كيميائيًا لممواد الموجودة في المنتجات الطبيعية.  
6.3  محسناتالنكية:  
 عديمة الرائحة وتستخدـ بصفة أساسية بغرض زيادة تأثير نكية مواد رائحتيا ضعيفة أو 
بعض المكونات الغذائية. 
7.3  مستحمب 
.للامتزاجالقابمة  مادة تساعد عمى الانتشار المنتظـ لمادتيف أو أكثر مف المواد الغذائية غير  
8.3  مثبت 
للامتزاج. لمادتيف أو أكثر مف المواد الغذائية غير القابمةمادة تحافظ عمى الانتشار المنتظـ  ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
4 
 9.3  مغمظ قواـ 
مادة تزيد مف لزوجة المادة الغذائية. 
10.3  مضادات الأكسدة 
مواد تستخدـ لحماية المنتجات الغذائية مف الفساد الناتج عف  الأكسدة . 
11.3        منظـ لمحموضة 
قموية الغذاء.يغير و/أو ينظـ حموضة أو  
12.3       مضاد لمتكتؿ 
يقمؿ مف اتجاه أجزاء الغذاء إلى التماسؾ مع بعض. 
13.3  مساعد عمى التكتؿ 
زيادة تساعد في زيادة قواـ الغذاء دوف أف تساىـ بشكؿ فعاؿ في  مائية  او غير ىوائية مادة 
.محتواه مف الطاقة  
14.3        عامؿ تثبيت الموف 
يثبت أو يكثؼ أو يستبقي لوف الغذاء  
15.3   عامؿ مثبت 
ر متماسكة و طازجة، أو تتفاعؿ معيجعؿ أنسجة الفاكية أو الخض   العوامؿ الغروية لتنتج او 
تقوي المادة الغروية. 
16.3   عامؿ معالج الدقيؽ 
مادة تضاؼ إلى الدقيؽ لتحسيف الجودة او الموف في عمميات الخبز.  
17.3       عوامؿ تبمور 
تعطي لمغذاء قواماً عف طريؽ تكويف الغراء عمى السطح.  
18.3      عامؿ تمميع 
مادة توضع عمى السطح الخارجي لمغذاء فتجعؿ لو مظيراً لامعاً أو طلاء واقياً.  
 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
5 
 19.3       عامؿ مرطب 
.مادة تحافظ عمى الماء فى المنتج وتمنع جفاؼ المادة الغذائية  
20.3   عامؿ مكوف لمرغوة  
في الغذاء  حدث مسبقاً  تشتت  عمى او الإبقاءلممادة تكويف تشتت موحد  مادة تساعد عمى  
.ةأو الصمب ةمالسائأو  الغازية  حالة السواء كاف في  
21.3        مادة رافعة 
مادة أو مجموعة مواد تطمؽ الغاز وبالتالي تزيد مف حجـ العجيف. 
22.3  عامؿ كربنة 
 مادة تستخدـ لعمؿ الكربنة في الغذاء. 
23.3  الحد الأقصى لاستخداـ المضاؼ الغذائي 
و يكوف  وأعمى تركيز مسموح استخدامو مف مضاؼ الأغذية ليؤدي الغرض المطموب من 
أمف ويعبر عنو بالمميجراـ لكؿ كيموجراـ مف المادة الغذائية. 
24.3  المواد المضافة للأغذية   :
 أي مادة لا تستيمؾ عادة كغذاء في حد ذاتيا، ولا تستخدـ عادة كمكوف مف مكونات 
الأغذية، سواء أكاف ليا قيمة غذائية أو لـ يكف، والتي ينتج أو يتوقع أف ينتج عف إضافتيا 
عمداً للأغذية لأغراض تقنية(مف بينيا الأغراض العضوية ) أثناء التصنيع والتجييز 
والإعداد والمعالجة والتعبئة والتغميؼ والنقؿ أو المحافظة عمى ىذه الأغذية (بصورة مباشرة  
أو غير مباشرة ) أو في منتجاتيا الفرعية عنصر مف عناصر خصائص ىذه الأغذية أو 
مؤثراً في ىذه الخصائص . 
25.3  الجرعة المقبوؿ تناوليا يومياADI): 
  كمية المادة المضافة للأغذية المقدرة مف قبؿ لجنة الخبراء المشتركة المعنية بالمواد  
(المضافة إلى الأغذية JECFA) والتي يمكف أف يتناوليا الإنساف يومياً طيمة فترة حياتو 
دوف حدوث أي خطورة تذكر عمى صحتو ، وتقدر عمى أساس وزف الجسـ. 
 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
6 
 26.3  الحد الأقصى لاستخداـ المضاؼ الغذائي:  
 أعمى تركيز مسموح استخدامو مف مضاؼ الأغذية ليؤدي الغرض المطموب منو ويكوف آمف 
وفقا لما حددتو ىيئة الدستور الغذائي، ويعبر عنيا بالميمجراـ مضاؼ غذائي لكؿ كيمو جراـ  
مف المادة الغذائية.  
27.3 الجرعة المقبوؿ تناوليا  يوميا  وغير المحددة ( NS): 
  وىي استخداـ المادة المضافة بكميات مناسبة لمحصوؿ عمى الغرض المطموب وىذه المادة
تتميز باف سميتيا قميمة جدا بناء عمى صفاتيا الكيمائية والبيوكميائية وبالتالي لا تسبب ضررا 
عمى صحة المستيمؾ وذلؾ وفقا لمعايير JECFA  . وبناء عمى ذلؾ فاف ىذه المادة
تضاؼ حسب الممارسات التصنيعية الجيدة GMP  الوارد تعريفيا في البند3.3  باختلاؼ
الغرض الفني ليذه المادة . 
28.3  ممارسات التصنيع الجيدGMP) يجب أف تستخدـ جميع المواد المضافة إلى الأغذية
الخاضعة لاشتراطات ىذه المواصفة لشروط ممارسات التصنيع الجيد والتي تشمؿ الآتي: 
 تحدد كمية المضاؼ المستخدـ في الغذاء لأدنى حد ممكف وضروري لإحداث الأثر
المطموب 
 كمية المضاؼ الذي أصبح مكونا مف الغذاء كنتيجة لاستخدامو في التصنيع أو
التعبئة والذي لا ييدؼ لاستحداث أي آثار فيزيائية أو تقنية في الغذاء، فإنيا تخفض 
إلى الحد الممكف. 
 يجب أف يكوف المضاؼ ذو رتبة غذائيةFood Grade) ومحضر ومتداوؿ كمكوف
غذائي .
 
.4 المتطمبات 
1.4  نظاـ تصنيؼ الغذاء 
1.1.4  إف نظاـ تصنيؼ الغذاء ىو الوسيمة لتحديد استخدامات المواد المضافة إلى الأغذية
ضمف ىذه المواصفات وينطبؽ عمى جميع  أنواع الأغذية بشكؿ عاـ  كماورد في 
المواصفة القياسية الخميجية البند(12.2). ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
7 
 2.1.4  يعتمد نظاـ تصنيؼ الغذاء عمى القواعد التالية 
1.2.1.4 إف نظاـ تصنيؼ الغذاء ىو نظاـ ىرمي متسمسؿ يعني عند السماح باستخداـ مضاؼ
غذائي   في تصنيؼ غذائي عاـ فانو يسمح باستخداـ ىذا ال مضاؼ في جميع 
التصنيفات الفرعية الخاصة بيذا التصنيؼ الغذائي العاـ، ما لـ يرد نص بخلاؼ ذلؾ. 
وعند السماح باستخداـ المضاؼ الغذائي في تصنيؼ غذائي فرعي فانو يسمح باستخداـ 
ىذا المضاؼ في جميع التصنيفات الفرعية الخاصة بيذا التصنيؼ الفرعي أو أي مادة 
غذائية تـ ذكرىا في التصنيؼ الفرعي.   
2.2.1.4 يعتمد نظاـ تصنيؼ الغذاء عمى وصؼ المادة الغذائية كما تـ تسويقيا، ما لـ يرد نص
بخلاؼ ذلؾ. 
3.2.1.4 يأخذ نظاـ تصنيؼ الغذاء بعيف الاعتبار مبدأ انتقاؿ المواد المضافة إلى الأغذية، مما
يعني أف نظاـ تصنيؼ الغذاء لا يحتاج لذكر المواد المركبة لمغذاء (مثؿ: الوجبات  
المحضرة كالبيتزا، قد تحتوي عمى جميع المواد المضافة إلى الأغذية المسموح باستخداميا 
في مكوناتيا) إلا إذا احتاجت ىذه الأغذية المركبة لمضاؼ غذائي لا يسمح باستخدامو 
في أي مف مكوناتو.  
4.2.1.4 يُستخدـ نظاـ تصنيؼ الغذاء لتبسيط ذكراستخدامات المواد المضافة إلى الأغذية  
لغايات إعداد ىذه المواصفة. 
 
2.4  مع عدـ الإخلاؿ بما جاءفي المواصفة الخاصة باشتراطات استخداـ المضافات الغذائية 
التي تعتمدىا الييئة  الالتزاـ بالمواد المضافة و الحدود المسوح بيا في الجدوؿ(1) 
والجدوؿ2): 
 
 
 
 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
8 
 1 ) 
تحت ظروف  فردةسمع غذائية مأو  أغذية معينةالمسموح باستخداميا في أصناف  المواد المضافة 
.محددة  
ACESULFAME POTASSIUM.  
INS 950    Acesulfame potassium Functional Class: Flavour enhancer, 
Sweetener. 
Food 
Cat No Food Category Max 
Level Notes 
01.1.2 Dairy-based drinks, flavoured and/or 
fermented (e.g., chocolate milk, cocoa, 
eggnog, drinking yoghurt, whey based 
drinks). 350 mg/kg 161 & 188 
01.3.2 Beverage whiteners. 2000 
mg/kg 161 & 188 
01.4.4 Cream analogues. 1000 
mg/kg 161 & 188 
01.5.2 Milk and cream powder analogues.  1000 
mg/kg 161 & 188 
01.6.5 Cheese analogues. 350 mg/kg 161 & 188 
01.7 
 Dairy-based desserts (e.g., pudding, fruit 
or flavoured yoghurt). 350 mg/kg 161 & 188 
02.3 Fat emulsions mainly of type oil -in-
water, including mixed and/or flavoured 
products based on fat emulsions. 1000 
mg/kg 161 & 188 
02.4 Fat-based desserts excluding dairy -based 
dessert products of food category 01.7. 350 mg/kg 161 & 188 
03.0 Edible ices, including sherbet and sorbet. 800 mg/kg 161 & 188 
04.1.2.1 Frozen fruit. 500 mg/kg 161 & 188 
04.1.2.2 Dried fruit. 500 mg/kg 161 & 188 
04.1.2.3 Fruit in vinegar, oil, or brine. 200 mg/kg 161 & 188 
04.1.2.4 Canned or bottled (pasteurized) fruit. 350 mg/kg 161 & 188 
04.1.2.5 Jams, jellies, marmelades. 1000 
mg/kg 161 & 188 
04.1.2.6 Fruit-based spreads (e.g., chutney) 
excluding products of food category 
04.1.2.5. 1000 
mg/kg 161 & 188 
04.1.2.7 Candied fruit. 500 mg/kg 161 & 188 
04.1.2.8 Fruit preparations, including pulp, 500 mg/kg 161 & 188 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
9 
 purees, fruit toppings and coconut milk. 
04.1.2.9 Fruit-based desserts, including fruit -
flavoured water -based desserts.  350 mg/kg 161 & 188 
04.1.2.1
0 Fermented fruit products. 350 mg/kg 161 & 188 
04.1.2.1
1 Fruit fillings for pastries. 350 mg/kg 161 &188 
04.1.2.1
2 Cooked fruit. 500 mg/kg 161 & 188 
04.2.2.3 Vegetables (including mushrooms and 
fungi, roots and tubers, pulses and 
legumes, and aloe vera), and seaweeds 
in vinegar, oil, brine, or soybean sauce. 200 mg/kg 144 & 188 
04.2.2.4 Canned or bottled (pasteurized) or retort 
pouch vegetables (including mushrooms 
and fungi, roots and tubers, pulses and 
legumes, and aloe vera), and seaweeds. 350 mg/kg 161 & 188 
04.2.2.5 Vegetable (including mushrooms and 
fungi, roots and tubers, pulses and 
legumes, and aloe vera), seaweed, and 
nut and seed purees and spreads (e.g., 
peanut butter). 1000 
mg/kg 188 
04.2.2.6 Vegetable (including mushrooms and 
fungi, roots and tubers, pulses and 
legumes, and aloe vera), seaweed, and 
nut and seed pulps and preparations 
(e.g., vegetable desserts and sauces, 
candied vegetables) other than food 
category 04.2.2.5. 350 mg/kg 161 & 188 
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. 1000 
mg/kg 188 
05.1.1 Cocoa mixes (powders) and cocoa 
mass/cake. 350 mg/kg 97 & 188 
05.1.2 Cocoa mixes (syrups). 350 mg/kg 97, 161 & 
188 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
10 
 05.1.3 Cocoa-based spreads, including fillings. 1000 
mg/kg 161 & 188 
05.1.4 Cocoa and chocolate products. 500 mg/kg 161 & 188 
05.1.5 Imitation chocolate, chocolate substitute 
products. 500 mg/kg 161 & 188 
05.2.1 Hard candy. 500 mg/kg 156, 161 & 
188 
05.2.2 Soft candy. 1000 
mg/kg 157, 161 & 
188 
05.2.3 Nougats and marzipans. 1000 
mg/kg 161 & 188 
05.3 Chewing gum. 5000 
mg/kg 161 &188 
05.4 
 Decorations (e.g., for fine bakery wares), 
toppings (non fruit)and sweet sauces. 500 mg/kg 161 & 188 
06.3 Breakfast cereals, including rolled oats 1200 
mg/kg 161 & 188 
06.5 
 Cereal and starch based desserts (e.g., 
rice pudding, tapioca pudding). 350 mg/kg 161 & 188 
07.1 Bread and ordinary bakery wares. 1000 
mg/kg 161 & 188 
07.2 Fine bakery wares (sweet, salty, 
savoury) and mixes. 1000 
mg/kg 165 & 188 
09.2 
 Processed fish and fish products, 
including mollusks, crustaceans, and 
echinoderms. 200 mg/kg 144 & 188 
09.3 Semi-preserved fish and fish products, 
including mollusks, crustaceans, and 
echinoderms. 200 mg/kg 144 & 188 
09.4 
 Fully preserved, including canned or 
fermented fish and fish products, 
including mollusks, crustaceans, and 
echinoderms. 200 mg/kg 144 & 188 
10.4 Egg-based desserts (e.g., custard). 350 mg/kg 161 & 188 
11.4 
 Other sugars and syrups (e.g., xylose, 
maple syrup, sugar toppings). 1000 
mg/kg 159 & 188 
11.6 
 Table-top sweeteners, including those 
containing high intensity sweeteners. GMP 188 
12.2 Herbs, spices, seasonings and 2000 161 & 188 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
11 
  condiments (e.g., seasoning. for instant 
noodles). mg/kg 
12.3 Vinegars. 2000 
mg/kg 161 & 188 
12.4 Mustards. 350 mg/kg 188 
12.5 Soups and broths. 110 mg/kg 161 & 188 
12.6 Sauces and like products. 1000 
mg/kg 188 
12.7 
 
 Salads (e.g., macaroni salad, potato 
salad) and sandwich spreads excluding 
cocoa- and nut-based spreads of food 
categories 04.2.2.5 and 05.1.3.  350 mg/kg 161 & 188 
13.3 Dietetic foods intended for special 
medical purposes (excluding products of 
food category 13.1). 500 mg/kg 188 
13.4 Dietetic formulae for slimming purposes 
and weight reduction. 450 mg/kg 188 
13.5 Dietetic foods (e.g., supplementary 
foods for dietary use)excluding products 
of food categories 13.1 - 13.4 and 13.6.  450 mg/kg 188 
13.6 Food supplements. 2000 
mg/kg 188 
14.1.3. 
1 Fruit nectar. 350 mg/kg 188 
14.1.3.2 Vegetable nectar. 350 mg/kg 161 & 188 
14.1.3.3 Concentrates for fruit nectar. 350 mg/kg 127 &188 
14.1.3.4 Concentrates for vegetable nectar. 350 mg/kg 127, 161 & 
 188 
14.1.4 Water-based flavoured drinks, including 
"sport," "energy," or" electrolyte" drinks 
and particulated drinks.. 600 mg/kg 161 & 188 
14.1.5 Coffee, coffee substitutes, tea, herbal 
infusions, and other hot cereal and grain 
beverages, excluding cocoa. 600 mg/kg 160,161 & 
188 
 
15.0 Ready-to-eat savouries.  350 mg/kg 188 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
12 
  
ACETIC ACID, GLACIAL  
INS 260          Acetic acid, glacial Functional Class: Acidity regulator, 
Preservative.  
 
Food 
Cat No Food Category Max 
Level Notes 
01.6.6 Whey protein cheese. GMP  
 
ALITAME . 
INS 956        Alitame Functional Class: Sweetener  
Food 
Cat No Food Category Max 
Level Notes 
01.1.2 Dairy-based drinks, flavoured and/or 
fermented (e.g., chocolate milk, cocoa, 
eggnog, drinking yoghurt, whey based 
drinks). 100 
mg/kg 161 
01.7 Dairy-based desserts (e.g., pudding, fruit 
or flavoured yoghurt). 100 
mg/kg 161 
03.0 Edible ices, including sherbet and sorbet.  100 
mg/kg 161 
04.1.2.5 Jams, jellies, marmelades. 100 
mg/kg 161 
05.1.2 Cocoa mixes (syrups). 300 
mg/kg 161 
05.1.3 Cocoa-based spreads, including fillings. 300 
mg/kg 161 
05.1.4 Cocoa and chocolate products. 300 
mg/kg 161 
05.1.5 Imitation chocolate, chocolate substitute 
products. 300 
mg/kg 161 
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 161 
05.4 Decorations (e.g., for fine bakery wares), 300 161 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
13 
 toppings (non fruit) and sweet sauces. mg/kg 
11.4 Other sugars and syrups (e.g., xylose, 
maple syrup, sugar toppings). 200 
mg/kg 159 
11.6 Table-top sweeteners, including those 
containing high intensity s weeteners.  GMP  
12.5 Soups and broths. 40 mg/kg 161 
13.5 Dietetic foods (e.g., supplementary foods 
for dietary use) excluding products of 
food categories13.1 - 13.4 and 13.6.  300 
mg/kg  
14.1.4 Water-based flavoured drinks, including 
"sport," "energy," or "electrolyte" drinks 
and particulated drinks. 40 mg/kg 161 
 
ALLURA RED AC* 
INS 129          Allura red AC Functional Class: Colour 
Food 
Cat No Food Category Max 
Level Notes 
01.1.2 Dairy-based drinks, flavoured and/or 
fermented (e.g., chocolate milk,  cocoa, 
eggnog, drinking yoghurt, whey based 
drinks). 300 mg/kg 52 & 161 
01.6.2.2 Rind of ripened cheese. 100 mg/kg  
01.6.4 Processed cheese. 100 mg/kg 161 
01.6.5 Cheese analogues. 100 mg/kg 3 
01.7 Dairy-based desserts (e.g., pudding, fruit 
or flavoured yoghurt). 300 mg/kg 161 
02.4 Fat-based desserts excluding dairy -based 
dessert products of food category 01.7. 300 mg/kg 161 
03.0 Edible ices, including sherbet and sorbet. 150 mg/kg  
04.1.2.5 Jams, jellies, marmelades. 100 mg/kg 161 
04.1.2.7 Candied fruit. 300 mg/kg 161 
04.1.2.8 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.  300 mg/kg 161 
04.1.2.1
1 Fruit fillings for pastries  300 mg/kg 161 
04.2.2.3 Vegetables (including mushrooms and 300 mg/kg 161 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
14 
 fungi, roots and tubers, pulses and 
legumes, and aloe vera), and seaweeds 
in vinegar, oil, brine, or soybean sauce. 
04.2.2.4 Canned or bottled (pasteurized) or retort 
pouch vegetables (including mushrooms 
and fungi, roots and tubers, pulses and 
legumes, and aloe vera), and seaweeds. 200 mg/kg 161 
04.2.2.6 Vegetable (including mushrooms and 
fungi, roots and tubers, pulses and 
legumes, and aloe vera), seaweed, and 
nut and seed pulps and preparations 
(e.g., vegetable desserts and sauces, 
candied vegetables) other than food 
category 04.2.2.5. 200 mg/kg 
 92 & 161 
05.1.3 Cocoa-based spreads, including fillings. 300 mg/kg 161 
05.1.4 Cocoa and chocolate products. 300 mg/kg 183 
05.1.5 Imitation chocolate, chocolate substitute 
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 
  
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 oats. 300 mg/kg  
06.5 Cereal and starch based desserts (e.g., 
rice pudding, tapioca pudding). 300 mg/kg  
07.1.2 Crackers, excluding sweet crackers  300 mg/kg 161 
07.1.3 Other ordinary bakery products (e.g., 
bagels, pita, English muffins). 300 mg/kg 
 161 
07.2 Fine bakery wares (sweet, salty, 
savoury) and mixes. 300 mg/kg 161 
08.3.2 Heat-treated processed comminuted 
meat, poultry, and game products.  25 mg/kg 
 161 
08.4 Edible casings (e.g., sausage casings) 300 mg/kg 16 
09.2.1 Frozen fish, fish fillets, and fish 
products, including mollusks, 
crustaceans, and echinoderms. 300 mg/kg 95 
09.2.4.1 Cooked fish and fish products. 300 mg/kg 95 
09.2.4.2 Cooked mollusks, crustaceans, and 250 mg/kg  ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
15 
 echinoderms. 
09.2.5 Smoked, dried, fermented, and/or salted 
fish and fish products, including 
mollusks, crustaceans, and echinoderms. 300 mg/kg 22 
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), excluding 
products of food categories 09.3.1 - 
09.3.3. 300 mg/kg 
  
10.1 Fresh eggs. 100 mg/kg 4 
10.4 Egg-based desserts (e.g., custard).  300 mg/kg 161 
11.4 Other sugars and syrups (e.g., xylose, 
maple syrup, sugar toppings). 300 mg/kg 
 161 
12.2.2 Seasonings and condiments. 300 mg/kg  
12.4 Mustards. 300 mg/kg  
12.5 Soups and broths. 300 mg/kg 161 
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.  300 mg/kg 127 & 161 
15.1 Snacks - potato, cereal, flour or starch 
based (from roots and tubers, pulses and 
legumes). 200 mg/kg 161 
15.2 Processed nuts, including coated nuts 
and nut mixtures (with e.g., dried fruit). 100/kg  
*ىذه المواد قد يكوف ليا تأثير سمبي عمى النشاط والتركيز لدى الأطفاؿ. (العبارة السابقة يجب أف تكوف مكتوبة  تحت 
المحتويات.( 
 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
16 
 ALUMINIUM AMMONIUM SULFATE. 
INS 523         Aluminium ammonium sulfate Functional Class:Firming agent, 
Stabilizer.  
Food 
Cat No Food Category Max 
Level Notes 
04.1.2.7 Candied fruit. 200 mg/kg 6 
04.2.2.3 Vegetables (including mushrooms and 
fungi, roots and tubers, pulses and 
legumes, and aloe vera), and seaweeds 
in vinegar, oil, brine, or soybean sauce. 35 mg/kg 6 
04.2.2.6 Vegetable (including mushrooms  and 
fungi, roots and tubers, pulses and 
legumes, and aloe vera), seaweed, and 
nut and seed pulps and preparations 
(e.g., vegetable desserts and sauces, 
candied vegetables) other than food 
category 04.2.2.5. 200 mg/kg 6 
09.2.4 Cooked and/or fried fish and  fish 
products, including mollusks, 
crustaceans, and echinoderms. 200 mg/kg 6 
10.2 Egg products. 30 mg/kg 6 
10.4 Egg-based desserts (e.g., custard). 380 mg/kg 6 
 
. ALUMINIUM SILICATE 
INS 559        Aluminium silicate Functional Class: Anticaking agent.  
 
Food 
Cat No Food Category Max 
Level Notes 
01.8.2 Dried whey and whey products, 
excluding whey cheeses. 10000 
mg/kg  
 
 
AMMONIUM SALTS OF PHOSPHATIDIC ACID. 
INS 442         Ammonium salts of phosphatidic acid Functional Class: 
Emulsifier.  
Food Food Category Max Notes ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
17 
 Cat No Level 
05.1.1 Cocoa mixes (powders) and cocoa 
mass/cake. 10000 
mg/kg 97 
05.1.4 Cocoa and chocolate products. 10000 
mg/kg  
05.1.5 Imitation chocolate, chocolate substitute 
products. 10000 
mg/kg  
 
ORYZAE VAR. AMYLASE FROM ASPERGILLUS -ALPHA 
INS 1100         Alpha-Amylase from Aspergillus oryzae var Functional Class: 
Flour treatment agent.  
Food 
Cat No Food Category Max 
Level Notes 
06.2 Flours and starches (including soybean 
powder). GMP  
 
BASED.- ANNATTO EXTRACTS, BIXIN 
INS 160b (i)      Annatto extracts, bixin -based Functional Class: Colour.  
Food 
Cat No Food Category Max 
Level Notes 
02.2.1 Butter. 20 mg/kg 8 
 
- ASCORBIC ACID, L 
INS 300    Ascorbic acid, L - Functional Class: Acidity regulator, Antioxidant, 
Flour treatment agent.  
Food 
Cat No Food Category Max 
Level Notes 
14.1.2.1 Fruit juice. GMP  
14.1.2.3 Concentrates for fruit juice. GMP 127 
14.1.3.1 Fruit nectar. GMP  
14.1.3.3 Concentrates for fruit nectar. GMP 127 
 
ASCORBYL ESTERS.  
INS  304          Ascorbyl palmitate Functional Class: Antioxidant.  
INS  305        Ascorbyl stearate Functional Class: Antioxidant.  
 
Food Food Category Max Notes ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
18 
 Cat No Level 
01.3.2 Beverage whiteners. 80 mg/g 10 
0 1.5.1 Milk powder and cream powder (plain). 500 mg/kg 10 
01.5.2 Milk and cream powder analogues. 80 mg/kg 10 
01.6.2.1 Ripened cheese, includes rind. 500mg/kg 10 
01.7 Dairy-based desserts (e.g., pudding, fruit 
or flavoured yoghurt). 500 mg/kg 2 
02.1.1 Butter oil, anhydrous milkfat, ghee 500 mg/kg 10 
02.1.2 Vegetable oils and fats 500 mg/kg  
02.1.3 Fish oil, and other animal fats 500 mg/kg  
02.2.2 Fat spreads, dairy fat spreads and 
blended spreads. 500 mg/kg  
02.3 Fat emulsions mainly of type oil -in-
water, including mixed and/or flavoured 
products based on fat emulsions.  500 mg/kg  
02.4 Fat-based desserts excluding dairy -based 
dessert products of food category 01.7 80mg/kg  
03.0 Edible ices, including sherbet and sorbet. 200 mg/kg 10 & 15 
04.1.2.2 Dried fruit. 80 mg/kg 10 
04.1.2.9 Fruit-based desserts, including fruit -
flavoured water -based desserts.  500 mg/kg 2 & 10 
04.2.2.2 Dried vegetables (including mushrooms 
and fungi, roots and tubers, pulses and 
legumes, and aloe vera), seaweeds, and 
nuts and seeds. 80m g/kg 10 
05.0 Confectionery. 500 mg/kg 10, 15 & 
114 
06.3 Breakfast cereals, including rolled oats. 200 mg/kg 10 
06.4.3 Pre-cooked pastas and noodles and like 
products. 20 mg/kg 10 
06.5 Cereal and starch based desserts (e.g., 
rice pudding, tapioca pudding). 500 mg/kg 2 & 10 
07.0 Bakery wares. 1000 
mg/kg 10 & 15 
08.4 Edible casings (e.g., sausage casings). 5000 
mg/kg 10 
09.2.1 Frozen fish, fish fillets, and fish 
products, including mollusks, 
crustaceans, and echinoderms. 1000 
mg/kg 10 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
19 
 2. .0.0 Frozen battered fish, fish fillets, and fis h 
products, including mollusks, 
crustaceans, and echinoderms 1000 
mg/kg  10 
10.4 Egg-based desserts (e.g., custard). 500 mg/kg 2 & 10 
11.4 Other sugars and syrups (e.g., xylose, 
maple syrup, sugar toppings). 200 mg/kg 10 
12.2 Herbs, spices, seasonings and 
condiments (e.g., seasoning for instant 
noodles). 500 mg/kg 10 
12.4 Mustards. 500 mg/kg 10 
12.5 Soups and broths. 200 mg/kg 10 
12.6.1 Emulsified sauces (e.g., mayonnaise, 
salad dressing). 500 mg/kg 10 & 15 
12.6.2 Non-emulsified sauces (e.g., ketchup, 
cheese sauce, cream sauce, brown 
gravy). 500 mg/kg 10 
12.6.3 Mixes for sauces and gravies. 200 mg/kg 10 
12.6.4 Clear sauces (e.g., fish sauce). 200 mg/kg 10 
12.7 Salads (e.g., macaroni salad, potato 
salad) and sandwich spreads excluding 
cocoa- and nut-based spreads of food 
categories 04.2.2.5 and 05.1.3. 200 mg/kg 10 
13.1.1 Infant formulae. 10 mg/kg 15, 72 & 
187 
13.1.2 Follow-up formulae. 50 mg/kg 15 & 72 
13.1.3 Formulae for special medical purposes 
for infants. 10mg/kg 10, 15 & 
72 
13.2 Complementary foods for infants and 
young children. 100mg/kg 10 & 15 
13.4 Dietetic formulae for slimming purposes 
and weight reduction. 500 mg/kg 10 
13.5 Dietetic foods (e.g., supplementary 
foods for dietary use) excluding products 
of food categories 13.1 - 13.4 and 13.6.  500 mg/kg 10 
13.6 Food supplements 500 mg/kg 10 
14.1.4 Water-based flavoured drinks, including 
"sport,""energy," or "electrolyte" drinks 
and particulated drinks. 1000 
mg/kg 10 & 15 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
20 
 15.1 Snacks - potato, cereal, flour or starch 
based (from roots and tubers, pulses and 
legumes). 200 mg/kg 10 
15.2 Processed nuts, including coated nuts 
and nut mixtures (with e.g., dried fruit). 200 mg/kg 10 
 
ASPARTAME.  
INS 951            Aspartame  Functional Class: Flavour enhancer, Sweetener  
Food 
Cat No Food Category Max 
Level Notes 
01.1.2 Dairy-based drinks, flavoured and/or 
fermented (e.g.,chocolate milk, cocoa, 
eggnog, drinking yoghurt, whey - based 
drinks). 600 mg/kg 161&191 
01.3.2 Beverage whiteners  6000 
mg/kg 161&191 
01.4.4 Cream analogues.  1000 
mg/kg 161&191 
01.5.2 Milk and cream powder analogues. 2000 
mg/kg 161&191 
01.6.1 Unripened cheese. 1000 
mg/kg 161&191 
01.6.5 Cheese analogues. 1000 
mg/kg 161&191 
01.7 Dairy-based desserts (e.g., pudding, fruit 
or flavoured yoghurt).  1000 
mg/kg 161&191 
02.3 Fat emulsions mainly of type oil -in-
water, including mixed and/or flavoured 
products based on fat emulsions. 1000 
mg/kg 161&191 
02.4 Fat-based desserts excluding dairy -based 
dessert products of food category 01.7. 1000 
mg/kg 161&191 
03.0 Edible ices, including sherbet and sorbet. 1000 
mg/kg 161&191 
04.1.2.1 Frozen fruit. 2000 
mg/kg 161&191 
04.1.2.2 Dried fruit. 2000 
mg/kg 161&191 
04.1.2.3 Fruit in vinegar, oil, or brine.  300 mg/kg  144 & 300 mg/kg 161&191 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
21 
 04.1.2.4 Canned or bottled (pasteurized) fruit.  1000mg/kg  161 & 1000 
mg/kg 144&191 
04.1.2.5 Jams, jellies, marmelades.  1000mg/kg  161 & 1000 
mg/kg 161&191 
04.1.2.6 Fruit-based spreads (e.g., chutney) 
excluding products of food category  1000 
mg/kg 161&191 
04.1.2.7 Candied fruit.  2000 
mg/kg 161&191 
04.1.2.8 Fruit preparations, including pulp, 
purees, fruit toppings and  coconut milk.  1000 
mg/kg 161&191 
04.1.2.9 Fruit-based desserts, including fruit -
flavoured water -based desserts.  1000 
mg/kg 161&191 
04.1.2.1
0 Fermented fruit products. 1000 
mg/kg 161&191 
04.1.2.1
1 Fruit fillings for pastries. 1000 
mg/kg 161&191 
04.1.2.1
2 Cooked fruit. 1000 
mg/kg 161&191 
04.2.2.1 Frozen vegetables (including 
mushrooms and fungi, roots and tubers, 
pulses and legumes, and aloe vera), 
seaweeds, and nuts and seeds. 1000 
mg/kg 161&191 
04.2.2.2 Dried vegetables (including mushrooms 
and fungi, roots and tubers, pulses and 
legumes, and aloe vera), seaweeds, and 
nuts and seeds. 1000 
mg/kg 161&191 
04.2.2.3 Vegetables (including mushrooms and 
fungi, roots and tubers, pulses and 
legumes, and aloe vera), and seaweeds 
in vinegar, oil, brine, or soybean sauce. 300 mg/kg 144&191 
04.2.2.4 Canned or bottled (pasteurized) or retort 
pouch vegetables (including mushrooms 
and fungi, roots and tubers, pulses and 
legumes, and aloe vera), and seaweeds. 1000 
mg/kg 161&191 
04.2.2.5 Vegetable (including mushrooms and 
fungi, roots and tubers, pulses and 
legumes, and aloe vera), seaweed, and 
nut and seed purees and spreads (e.g., 
peanut butter). 1000 
mg/kg 161&191 
04.2.2.6 Vegetable (including mushrooms and 1000 161&191 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
22 
 fungi, roots and tubers, pulses and 
legumes, and aloe vera), seaweed, and 
nut and seed pulps and preparations 
(e.g., vegetable desserts and sauces, 
candied vegetables) other than f ood 
category 04.2.2.5. mg/kg 
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. 2500 
mg/kg 161&191 
04.2.2.8 Cooked or fried vegetables (including 
mushrooms and fungi, roots and tubers, 
pulses and legumes, and aloe vera), and 
seaweeds. 1000 
mg/kg 161&191 
05.1.1 Cocoa mixes (powders) and cocoa 
mass/cake. 3000 
mg/kg 97&191 
05.1.2 Cocoa mixes (syrups). 1000 
mg/kg 161&191 
05.1.3 Cocoa-based spreads, including fillings. 3000 
mg/kg 161&191 
05.1.4 Cocoa and chocolate products. 3000 
mg/kg 161&191 
05.1.5 Imitation chocolate, chocolate substitute 
products. 3000 
mg/kg 161&191 
05.2.1 Hard candy. 3000 
mg/kg 161&148 
05.2.2 Soft candy. 3000 
mg/kg 161&148 
05.2.3 Nougats and marzipans. 3000 
mg/kg 161&191 
05.3 Chewing gum. 10000 
mg/kg 161&191 
05.4 Decorations (e.g., for fine bakery wares), 
toppings (non -fruit) and sweet sauces.  1000 
mg/kg 161&191 
06.3 Breakfast cereals, including rolled oats. 1000 
mg/kg 161&191 
06.5 Cereal and starch based desserts (e.g., 1000 161&191 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
23 
 rice pudding,  tapioca pudding).  mg/kg 
07.1 Bread and ordinary bakery wares. 4000 
mg/kg 161 &191 
07.2 Fine bakery wares (sweet, salty, 
savoury) and mixes. 1700 
mg/kg 165 &191 
09.2 Processed fish and fish products, 
including mollusks, crustaceans, and 
echinoderms. 300 mg/kg 144 &191 
09.3 Semi-preserved fish and fish products, 
including mollusks,  crustaceans, and 
echinoderms. 300 mg/kg 144 &191 
09.4 Fully preserved, including canned or 
fermented fish and fish products, 
including mollusks, crustaceans, and 
echinoderms. 300 mg/kg 144 &191 
10.4 Egg-based desserts (e.g., custard). 1000 
mg/kg 161 &191 
11.4 Other sugars and syrups (e.g., xylose, 
maple syrup, sugar toppings). 3000 
mg/kg 159 &191 
11.6 Table-top sweeteners, including those 
containing high - intensity sweeteners.  GMP 191 
12.2.2 Seasonings and condiments. 2000 
mg/kg 161 &191 
12.3 Vinegars. 3000 
mg/kg 161 &191 
12.4 Mustards. 350 mg/kg 191 
12.5 Soups and broths. 1200 
mg/kg 161 &188 
12.6 Sauces and like products. 350 mg/kg 191 
12.7 Salads (e.g., macaroni salad, potato 
salad) and sandwich spreads excluding 
cocoa- and nut-based spreads of food 
categories 04.2.2.5 and 05.1.3. 350 mg/kg 161 & 166 
13.3 Dietetic foods intended for special 
medical purposes (excluding products of 
food category 13.1). 1000 
mg/kg 191 
13.4 Dietetic formulae for slimming purposes 
and weight reduction. 800 mg/kg 191 
13.5 Dietetic foods (e.g., supplementary 
foods for dietary use) excluding products 1000 191 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
24 
 of food categories 13.1 - 13.4 and 13.6.  mg/kg 
13.6 Food supplements. 5500 
mg/kg 191 
14.1.3.1 Fruit nectar. 600 mg/kg 191 
14.1.3.2 Vegetable nectar.  600 mg/kg 161 & 191 
14.1.3.3 Concentrates for fruit nectar. 600 mg/kg 127 & 191 
14.1.3.4 Concentrates for vegetable nectar. 600 mg/kg 127 & 161 
14.1.4 Water-based flavoured drinks, including 
"sport,""energy," or "electrolyte" drinks 
and particulated drinks. 600 mg/kg 161 & 191 
14.1.5 Coffee, coffee substitutes, tea, herbal 
infusions, and other hot cereal and grain 
beverages, excluding cocoa. 600 mg/kg 160 & 161 
15.0 Ready-to-eat savouries.  500 mg/kg 191 
 
 ACESULFAME SALT.- ASPARTAME 
INS 962 Aspartame-acesulfame salt Functional Class: Sweetener.  
 
Food 
Cat No Food Category Max 
Level Notes 
01.1.2 Dairy-based drinks, flavoured and/or 
fermented (e.g.,chocolate milk, cocoa, 
eggnog, drinking yoghurt, whey based 
drinks). 350 mg/kg 113 & 161 
01.7 Dairy-based desserts (e.g., pudding, fruit 
or flavoured yoghurt). 350 mg/kg 113 & 161 
02.4 Fat-based desserts excluding dairy -based 
dessert productsof food category 01.7. 350 mg/kg 113 & 161 
04.1.2.4 Canned or bottled (pasteurized) fruit .  350 mg/kg 113 & 161 
04.1.2.5 Jams, jellies, marmelades . 1000 
mg/kg 119 & 161 
04.1.2.8 Fruit preparations, including pulp, 
purees, fruit toppings and coconut milk. 350 mg/kg 113 & 161 
04.1.2.9 Fruit-based desserts, including fruit-
flavoured water -based desserts.  350 mg/kg 113 & 161 
04.2.2.3 Vegetables (including mushrooms and 
fungi, roots and tubers, pulses and 
legumes, and aloe vera), and seaweeds 200 mg/kg 113 & 161 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
25 
 in vinegar, oil, brine, or soybean sauce. 
04.2.2.6 Vegetable (including mushrooms and 
fungi, roots and tubers, pulses and 
legumes, and aloe vera), seaweed, and 
nut and seed pulps and preparations 
(e.g., vegetable desserts and sauces, 
candied vegetables) other than food 
category 04.2.2.5.   350 mg/kg 113 & 161 
05.1.5 Imitation chocolate, chocolate substitute 
product. 500 mg/kg 113 & 161 
07.2 Fine bakery wares (sweet, salty, 
savoury) and mixes.  1000 
mg/kg 77 & 113 
09.3 Semi-preserved fish and fish products, 
including mollusks, crustaceans, and 
echinoderms. 200 mg/kg 113 
09.4 Fully preserved, including canned or 
fermented fish and fish products, 
including mollusks, crustaceans, and 
echinoderms. 200 mg/kg 113 
13.4 Dietetic formulae for slimming purposes 
and weight reduction. 450 mg/kg 113 
13.5 Dietetic foods (e.g., supplementary 
foods for dietary use) excluding 
products of food categories 13.1 - 13.4 
and 13.6. 450 mg/kg 113 
 
                                                                                 AZODICARBONAMIDE. 
INS 927a Azodicarbonamide Functional Class: Flour treatment agent. 
 
Food 
Cat No Food Category Max Level Notes 
06.2.1 Flour 45 mg/kg  
 
                                                                                                            BEESWAX. 
INS 901 Beeswax Functional Class: Emulsifier, Glazing agent. 
 
Food 
Cat No Food Category Max Level Notes 
04.1.1.2 Surface-treated fresh fruit.  GMP  ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
26 
 04.2.1.2 Surface-treated fresh vegetables 
(including mushrooms and fungi, roots 
and tubers, pulses and legumes, and 
aloe vera), seaweeds, and nuts and 
seeds. GMP 79 
05.1.4 Cocoa and chocolate products . GMP 3 
05.1.5 Imitation chocolate, chocolate 
substitute products . GMP 3 
05.2 Confectionery including hard and soft 
candy, nougats, etc. other than food 
categories 05.1, 05.3 and 05.4.  GMP 3 
05.3 Chewing gum . GMP  
05.4 Decorations (e.g., for fine bakery 
wares), toppings (non fruit) and sweet 
sauces. GMP  
07.2 Fine bakery wares (sweet, salty, 
savoury) and mixes . GMP 3 
13.6 Food supplements.  GMP 3 
14.1.4 Water-based flavoured drinks, 
including "sport," "energy," or 
"electrolyte" drinks and particulated 
drinks. 200 mg/kg 131 
14.1.5 Coffee, coffee substitutes, tea, herbal 
infusions, and other hot cereal and 
grain beverages, excluding cocoa. GMP 108 
15.0 Ready-to-eat savouries .  GMP 3 
 
BENZOATES                                                                                                                                                                                                                                                                                                                                                                                                                                           
INS 210 Benzoic acid Functional Class: Preservative. 
INS 211 Sodium benzoate Functional Class: Preservative. 
INS 212 Potassium benzoate Functional Class: Preservative. 
INS 213 Calcium benzoate Functional Class: Preservative. 
 
Food 
Cat No Food Category Max Level Notes 
01.7 Dairy-based desserts (e.g., pudding, 
fruit or flavoured yoghurt).  300 mg/kg 13 
02.2.2 Fat spreads, dairy fat spreads and 
blended spreads.   1000 
mg/kg 13 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
27 
 02.3 Fat emulsions mainly of type oil -in-
water, including mixed and/or 
flavoured products based on fat 
emulsions.  1000 
mg/kg 13 
02.4 Fat-based desserts excluding dairy -
based dessert products of food category 
01.7.  1000 
mg/kg 13 
04.1.2.2 Dried fruit.  800 mg/kg 13 
04.1.2.3 Fruit in vinegar, oil, or brine.  1000 
mg/kg 13 
04.1.2.5 Jams, jellies, marmelades.  1000 
mg/kg 13 
04.1.2.6 Fruit-based spreads (e.g., chutney) 
excluding products of food category 
04.1.2.5.  1000 
mg/kg 13 
04.1.2.7 Candied fruit.  1000 
mg/kg 13 
04.1.2.8 Fruit preparations, including pulp, 
purees, fruit toppings and coconut 
milk.  1000 
mg/kg 13 
04.1.2.9 Fruit-based desserts, including fruit 
flavoured water -based desserts.  1000 
mg/kg 13 
04.1.2.1
0 Fermented fruit products.  1000 
mg/kg 13 
04.1.2.1
1 Fruit fillings for pastries.  1000 
mg/kg 13 
04.1.2.1
2 Cooked fruit.  1000 
mg/kg 13 
04.2.2.2 Dried vegetables (including 
mushrooms and fungi, roots and tubers, 
pulses and legumes, and aloe vera), 
seaweeds, and nuts and seeds.  1000 
mg/kg 13 
04.2.2.3 Vegetables (including mushrooms and 
fungi, roots and tubers, pulses and 
legumes, and aloe vera), and seaweeds 
in vinegar, oil, brine, or soybean sauce. 2000 
mg/kg 13 
04.2.2.5 Vegetable (including mushrooms and 
fungi, roots and tubers, pulses and  
legumes, and aloe vera), seaweed, and 
nut and seed purees and spreads (e.g., 1000 
mg/kg 13 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
28 
 peanut butter.  
04.2.2.6 Vegetable (including mushrooms and 
fungi, roots and tubers, pulses and 
legumes, and aloe vera), seaweed, and 
nut and seed pulps and preparations 
(e.g., vegetable desserts and sauces, 
candied vegetables) other than food 
category 04.2.2.5. 3000 
mg/kg 13 
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.  1000 
mg/kg 13 
04.2.2.8 Cooked or fried vegetables (including 
mushrooms and fungi, roots and tubers, 
pulses and legumes, and aloe vera), and 
seaweeds.  1000 
mg/kg 13 
05.1.3 Cocoa-based spreads, including 
fillings.  1500 
mg/kg 13 
05.1.5 Imitation chocolate, chocolate 
substitute products.  1500 
mg/kg 13 
05.2 Confectionery including hard and soft 
candy, nougats, etc. other than food 
categories 05.1, 05.3 and 05.4.  1500 
mg/kg 13 
05.3 Chewing gum.  1500 
mg/kg 13 
05.4 Decorations (e.g., for fine bakery 
wares), toppings (non fruit) and sweet 
sauces. 1500 
mg/kg 13 
06.4.3 Pre-cooked pastas and noodles and like 
products.  1000 
mg/kg 13 
06.5 Cereal and starch based desserts (e.g., 
rice pudding, tapioca pudding).  1000 
mg/kg 13 
07.0 Bakery wares.  1000 
mg/kg 13 
08.2.1.2 Cured (including salted) and dried non -
heat treated processed meat, poultry, 
and game products in whole pieces or 1000 
mg/kg 3 & 13 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
29 
 cuts.  
08.3.1.2 Cured (including salted) and dried non -
heat treated processed comminuted 
meat, poultry, and game products.  1000 
mg/kg 3 & 13 
09.2.4.2 Cooked mollusks, crustaceans, and 
echinoderms.  2000 
mg/kg 13 & 82 
09.2.5 Smoked, dried, fermented, and/or 
salted fish and fish products, including 
mollusks, crustaceans, and 
echinoderms.  200 mg/kg 13 & 121 
09.3 Semi-preserved fish and fish products, 
including mollusks, crustaceans, and 
echinoderms.  2000 
mg/kg 13 & 120 
10.2.1 Liquid egg products.  5000 
mg/kg 13 
10.4 Egg-based desserts (e.g., custard). 1000 
mg/kg 13 
11.4 Other sugars and syrups (e.g., xylose, 
maple syrup, sugar toppings).  1000 
mg/kg 13 
11.6 Table-top sweeteners, including those 
containing high intensity sweeteners.  2000 
mg/kg 13 
12.2.2 Seasonings and condiments.  1000 
mg/kg 13 
12.3 Vinegars.  1000 
mg/kg 13 
12.4 Mustards.  1000 
mg/kg 13 
12.5 Soups and broths.  500 mg/kg 13 
12.6 Sauces and like products.  1000 
mg/kg 13 
12.7 Salads (e.g., macaroni salad, potato 
salad) and sandwich spreads excluding 
cocoa- and nut-based spreads of food 
categories 04.2.2.5 and 05.1.3.  1500 mg/kg 3 
13.3 Dietetic foods intended for special 
medical purposes (excluding products 
of food category 13.1).  1500 
mg/kg 13 
13.4 Dietetic formulae for slimming 
purposes and weight reduction.  1500 
mg/kg 13 
13.5 Dietetic foods (e.g., supplementary 2000 13 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
30 
 foods for dietary use) excluding 
products of food categories 13.1 - 13.4 
and 13.6. mg/kg 
13.6 Food supplements.  2000 
mg/kg 13 
14.1.2.1 Fruit juice.  1000 
mg/kg 13, 91 & 
122 
14.1.2.3 Concentrates for fruit juice.  1000 
mg/kg 13, 91, 122 
&127 
14.1.3.1 Fruit nectar.  1000 
mg/kg 13, 91 & 
122 
14.1.3.3 Concentrates for fruit nectar.  
 1000 
mg/kg 13, 91, 122 
&127  
14.1.3.4 Concentrates for vegetable nectar.  600 mg/kg 13 
14.1.4 Water-based flavoured drinks, 
including "sport," "energy," or 
"electrolyte" drinks and particulated 
drinks.  600 mg/kg 13,  
301 
14.1.5 Coffee, coffee substitutes, tea, herbal 
infusions, and other hot cereal and 
grain beverages, excluding cocoa.  1000 
mg/kg 13 
15.1 Snacks - potato, cereal, flour or starch 
based (from roots and tubers, pulses 
and legumes).  1000 
mg/kg 13 
16.0 Composite foods - foods that could not 
be placed in categories 01 – 15.  1000 
mg/kg 13 
 
BENZOYL PEROXIDE. 
INS 928  Benzoyl peroxide Functional Class: Flour treatment agent, 
Preservative. 
 
Food 
Cat No Food Category Max Level Notes 
01.8.1 Liquid whey and whey products, 
excluding whey cheese. 100 mg/kg 74 
01.8.2 Dried whey and whey products, 
excluding whey cheese. 100 mg/kg 147 
06.2.1 Flours. 75 mg/kg  
 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
31 
 BRILLIANT BLUE FCF. 
INS 133Brilliant blue FCF Functional Class: Colour. 
 
Food 
Cat No Food Category Max Level Notes 
01.1.2 Dairy-based drinks, flavoured and/or 
fermented (e.g., chocolate milk, cocoa, 
eggnog, drinking yoghurt, whey based 
drinks). 150 mg/kg 52 
01.6.2.2 Rind of ripened cheese . 100 mg/kg  
01.6.5 Cheese analogues . 100 mg/kg 3 
01.7 Dairy-based desserts (e.g., pudding, 
fruit or flavoured yoghurt). 150 mg/kg  
02.3 Fat emulsions mainly of type oil -in-
water, including mixed and/or 
flavoured products based on fat 
emulsions. 100 mg/kg  
02.4 Fat-based desserts excluding dairy -
based dessert products of food category 
01.7. 150 mg/kg  
03.0 Edible ices, including sherbet and 
sorbet . 150 mg/kg  
04.1.2.4 Canned or bottled (pasteurized) fruit .  200 mg/kg 161 
04.1.2.5 Jams, jellies, marmelades . 100 mg/kg 161 
04.1.2.6 Fruit-based spreads (e.g., chutney) 
excluding products of food category 
04.1.2.5. 100 mg/kg 161 
04.1.2.7 Candied fruit  100 mg/kg 161 
04.1.2.8 Fruit preparations, including pulp, 
purees, fruit toppings and coconut 
milk. 100 mg/kg 161 & 182 
04.1.2.9 Fruit-based desserts, including fruit -
flavoured water -based desserts.  150 mg/kg  
04.1.2.1
1 Fruit fillings for pastries . 250 mg/kg  
04.2.2.3 Vegetables (including mushrooms and 
fungi, roots and tubers, pulses and 
legumes, and aloe vera), and seaweeds 
in vinegar, oil, brine, or soybean sauce. 500 mg/kg 161 
04.2.2.4 Canned or bottled (pasteurized) or 200 mg/kg  161 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
32 
 retort pouch vegetables (including 
mushrooms and fungi, roots and tubers, 
pulses and legumes, and aloe vera), and 
seaweeds. 
04.2.2.6 Vegetable (including mushrooms and 
fungi, roots and tubers, pulses and 
legumes, and aloe vera), seaweed, and 
nut and seed pulps and preparations 
(e.g., vegetable desserts and sauces, 
candied vegetables) other than food 
category 04.2.2.5. 100 mg/kg 92 & 161 
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. 100 mg/kg 92 & 161 
05.1.3 Cocoa-based spreads, including 
fillings.  100 mg/kg 161 
05.1.4 Cocoa and chocolate products . 100 mg/kg 183 
05.1.5 Imitation chocolate, chocolate 
substitute products.  100 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  
05.3 Chewing gum . 300 mg/kg  
05.4 Decorations (e.g., for fine bakery 
wares), toppings (non fruit) and sweet 
sauces. 500 mg/kg  
06.3 Breakfast cereals, including rolled oats.  200 mg/kg  
06.5 Cereal and starch based desserts (e.g., 
rice pudding, tapioca pudding). 150 mg/kg  
07.1 Bread and ordinary bakery wares.  100 mg/kg 161 
07.2 Fine bakery wares (sweet, salty, 
savoury) and mixes . 200 mg/kg 161 
08.0 Meat and meat products, including 
poultry and game . 100 mg/kg 4 & 16 
09.1.1 Fresh fish.  300 mg/kg 4, 16 & 50 
09.1.2 Fresh mollusks, crustaceans, and 500 mg/kg 4 & 16 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
33 
 echinoderms . 
09.2.1 Frozen fish, fish fillets, and fish 
products, including mollusks, 
crustaceans, and echinoderms. 500 mg/kg 95 
09.2.2 Frozen battered fish, fish fillets, and 
fish products, including mollusks, 
crustaceans, and echinoderms.  500 mg/kg 16 
09.2.3 Frozen minced and creamed fish 
products, including mollusks, 
crustaceans, and echinoderms. 500 mg/kg 16 
09.2.4.1 Cooked fish and fish products . 100 mg/kg 95 
09.2.4.2 Cooked mollusks, crustaceans, and 
echinoderms . 100 mg/kg  
09.2.4.3 Fried fish and fish products, including 
mollusks, crustaceans, and 
echinoderms. 500 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. 500 mg/kg 16 
09.3.2 Fish and fish products, including 
mollusks, crustaceans, and 
echinoderms, pickled and/or in brine. 500 mg/kg 16 
09.3.3 Salmon substitutes, caviar, and other 
fish roe products . 500 mg/kg  
09.4 Fully preserved, including canned or 
fermented fish and fish products, 
including mollusks, crustaceans, and 
echinoderms. 500 mg/kg  
10.1 Fresh eggs . GMP  
10.4 Egg-based desserts (e.g., custard) .  150 mg/kg  
12.2.2 Seasonings and condiments . 100 mg/kg  
12.4 Mustards . 100 mg/kg  
12.5 Soups and broths . 50 mg/kg  
12.6 Sauces and like products.  100 mg/kg  
13.3 Dietetic foods intended for special 
medical purposes (excluding products 50 mg/kg  ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
34 
 of food category 13.1). 
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  
15.1 Snacks - potato, cereal, flour or starch 
based (from roots and tubers, pulses 
and legumes). 200 mg/kg  
15.2 Processed nuts, including coated nuts 
and nut mixtures (with e.g., dried fruit). 100 mg/kg  
 
BUTYLATED HYDROXYANISOLE. 
INS 320 Butylated hydroxyanisole (BHA) Functional Class: Antioxidant. 
 
Food 
Cat No Food Category Max Level Notes 
01.3.2 Beverage whiteners . 100 mg/kg 15 & 195 
01.5.1 Milk powder and cream powder 
(plain).  100 mg/kg 15 & 196 
02.1.1 Butter oil, anhydrous milk fat, ghee.  175 mg/kg 15, 133 
&171 
02.1.2 Vegetable oils and fats.  200 mg/kg 15 & 130 
02.1.3 Fish oil, and other animal fats.  200 mg/kg 15 & 130 
02.2.2 Fat spreads, dairy fat spreads and 
blended spreads . 200 mg/kg 15 & 130 
02.3 Fat emulsions mainly of type oil -in-
water, including mixed and/or 
flavoured products based on fat 
emulsions.  200 mg/k g  15 & 130 
02.4 Fat-based desserts excluding dairy -
based dessert products of food category 
01.7.  200 mg/kg 15 & 130 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
35 
 03.0 Edible ices, including sherbet and 
sorbet . 200 mg/kg 15 & 195 
04.2.2.2 Dried vegetables (including 
mushrooms and fungi, roots and tubers, 
pulses and legumes, and aloe vera), 
seaweeds, and nuts and seeds.  200 mg/kg 15, 76 & 
196 
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.  200 mg/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.  200 mg/kg 15 & 130 
06.3 Breakfast cereals, including rolled oats.  200 mg/kg 15 & 196 
06.4.3 Pre-cooked pastas and noodles and like 
products . 200 mg/kg 15 & 130 
07.0 Bakery wares . 200 mg/kg 15 & 180 
08.2 Processed meat, poultry, and game 
products in whole pieces or cuts.  200 mg/kg 15 & 130 
08.3 Processed comminuted meat, poultry, 
and game products.  200 mg/kg 15 & 130 
09.2.1 Frozen fish, fish fillets, and fish 
products, including mollusks, 
crustaceans, and echinoderms.  200 mg/kg 15 & 180 
09.2.2 Frozen battered fish, fish fillets, and 
fish products, including mollusks, 
crustaceans, and echinoderms.  200 mg/kg 15 & 180 
09.2.5 Smoked, dried, fermented, and/or 
salted fish and fish products, including 
mollusks, crustaceans, and 
echinoderms.  200 mg/kg 15 & 196 
09.3 Semi-preserved fish and fish products, 
including mollusks, crustaceans, and 
echinoderms.  200 mg/kg 15 & 180 
09.4 Fully preserved, including canned or 
fermented fish and fish products, 
including mollusks, crustaceans, and 
echinoderms.  200 mg/kg 15 & 180 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
36 
 12.2 Herbs, spices, seasonings and 
condiments (e.g., seasoning for instant 
noodles).  200 mg/kg 15 & 130 
12.5 Soups and broths.  200 mg/kg 15 & 130 
12.6 Sauces and like products.  200 mg/kg 15 & 130 
12.8 Yeast and like products . 200 mg/kg 15 
13.6 Food supplements.  400 mg/kg 15 & 196 
15.1 Snacks - potato, cereal, flour or starch 
based (from roots and tubers, pulses 
and legumes).  200 mg/kg 15 & 130 
15.2 Processed nuts, including coated nuts 
and nut mixtures (with e.g., dried fruit).  200 mg/kg 15 & 130 
 
BUTYLATED HYDROXYTOLUENE. 
INS 321 Butylated hydroxytoluene (BHT) Functional Class: Antioxidant. 
 
Food 
Cat No Food Category Max Level Notes 
01.3.2 Beverage whiteners.  100 mg/kg  15 &195 
01.5.1 Milk powder and cream powder 
(plain).  200 mg/kg 15 & 196 
02.1.1 Butter oil, anhydrous milk fat, ghee  75 mg/kg 15, 133 
&171 
02.1.2 Vegetable oils and fats.  200 mg/kg 15 & 130 
02.1.3 Fish oil, and other animal fats.  200 mg/kg 15 & 130 
02.2.2 Fat spreads, dairy fat spreads and 
blended spreads.  200 mg/kg 15 & 130 
02.3 Fat emulsions mainly of type oil -in-
water, including mixed and/or 
flavoured products based on fat 
emulsions.  200 mg/kg 15 & 130 
02.4 Fat-based desserts excluding dairy -
based dessert products of food category 
01.7. 200 mg/kg 15 & 130 
03.0 Edible ices, including sherbet and 
sorbet . 100 mg/kg 15 & 195 
04.2.2.2 Dried vegetables (including 
mushrooms and fungi, roots and tubers, 
pulses and legumes, and aloe vera), 200 mg/kg 15, 76 & 
196 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
37 
 seaweeds, and nuts and seeds.  
05.1.4 Cocoa and chocolate products. 200 mg/kg 15, 130 
&141 
05.1.5 Imitation chocolate, chocolate 
substitute products . 200 mg/kg 15 & 197 
05.2 Confectionery including hard and soft 
candy, nougats, etc. other than food 
categories 05.1, 05.3 and 05.4.  200 mg/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.  200 mg/kg 15 & 130 
06.3 Breakfast cereals, including rolled oats 
. 100 mg/kg 15 & 196 
06.4.3 Pre-cooked pastas and noodles and like 
products.  200 mg/kg 15 & 130 
07.0 Bakery wares. 200 mg/kg 15 & 180 
08.2 Processed meat, poultry, and game 
products in whole pieces or cuts. 100 mg/kg 15, 130 
,&167 
08.3 Processed comminuted meat, poultry, 
and game products. 100 mg/kg 15, 130 
&162 
09.2.1 Frozen fish,  fish fillets, and fish 
products, including mollusks, 
crustaceans, and echinoderms. 200 mg/kg 15 & 180 
09.2.2 Frozen battered fish, fish fillets, and 
fish products, including mollusks, 
crustaceans, and echinoderms.  200 mg/kg 15 & 180 
09.2.5 Smoked, dried, fermented, and/or 
salted fish and fish products, including 
mollusks, crustaceans, and 
echinoderms.  200 mg/kg 15 & 196 
09.3 Semi-preserved fish and fish products, 
including mollusks, crustaceans, and 
echinoderms.  200 mg/kg 15 & 180 
09.4 Fully preserved, including canned or 
fermented fish and fish products, 
including mollusks, crustaceans, and 
echinoderms.  200 mg/kg 15 & 180 
12.2 Herbs, spices, seasonings and 
condiments (e.g., seasoning for instant 200 mg/kg 15 & 130 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
38 
 noodles).  
12.5 Soups and broths.  100 mg/kg 15 & 130 
12.6 Sauces and like products. 100 mg/kg 15 & 130 
13.6 Food supplements. 400 mg/kg 15 & 196 
15.0 Ready-to-eat savouries.  200 mg/kg 15 & 130 
 
 
CALCIUM ALUMINIUM SILICATE. 
INS 556 Calcium aluminium silicate Functional Class: Anticaking agent. 
 
Food 
Cat No Food Category Max Level Notes 
01.8.2 Dried whey and whey products, 
excluding whey cheeses.  10000 
mg/kg  
11.1.2 Powdered sugar, powdered dextrose.  15000 
mg/kg 56 
 
CALCIUM ASCORBATE. 
INS 302 Calcium ascorbate Functional Class: Antioxidant. 
 
Food 
Cat No Food Category Max Level Notes 
14.1.2.1 Fruit juice. GMP  
14.1.2.3 Concentrates for fruit juice. GMP 127 
14.1.3.1 Fruit nectar. GMP  
14.1.3.3 Concentrates for fruit nectar. GMP 127 
 
CALCIUM CARBONATE. 
INS 170(i)  Calcium carbonate  Functional Class: Acidity regulator, Anticaking 
agent, Stabilizer.  
 
Food 
Cat No Food Category Max Level Notes 
01.8.2 Dried whey and whey products, 
excluding whey cheeses.  10000 
mg/kg  
12.1.1 Salt.  GMP  
 
CALCIUM CHLORIDE. 
INS 509  Calcium chloride  Functional Class: Firming agent, Stabilizer, 
Thickener. ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
39 
  
Food 
Cat No Food Category Max Level Notes 
01.8.2 Dried whey and whey products, 
excluding whey cheeses.  GMP  
 
 
CALCIUM HYDROXIDE 
INS 526  Calcium hydroxide Functional Class: Acidity regulator, Firming 
agent. 
 
Food 
Cat No Food Category Max 
Level Notes 
01.8.2 Dried whey and whey products, 
excluding whey cheeses. GMP  
02.2.1 Butter. GMP  
 
CALCIUM PROPIONATE. 
INS 282 Calcium propionate Functional Class: Preservative. 
 
Food 
Cat No Food Category Max 
Level Notes 
01.6.6 Whey protein cheese. 3000 
mg/kg 70 
 
CALCIUM SILICATE 
INS 552 Calcium silicate Functional Class: Anticaking agent. 
 
Food 
Cat No Food Category Max 
Level Notes 
01.8.2 Dried whey and whey products, 
excluding whey cheeses. 10000 
mg/kg  
11.1.2 Powdered sugar, powdered dextrose. 15000 
mg/kg  
12.1. 1 Salt. GMP  
 
CANDELILLA WAX. 
INS 902 Candelilla wax Functional Class: Emulsifier, Glazing agent. 
 
Food Food Category Max Notes ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
40 
 Cat No Level 
04.1.1.2 Surface-treated fresh fruit.  GMP  
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. GMP 79 
05.1.4 Cocoa and chocolate products.  GMP 3 
05.1.5 Imitation chocolate, chocolate substitute 
products. GMP 3 
05.2 Confectionery including hard and soft 
candy, nougats, etc. other than food 
categories 05.1, 05.3 and 05.4. GMP 3 
05.3 Chewing gum. GMP  
05.4 Decorations (e.g., for fine bakery wares), 
toppings (non fruit) and sweet sauces. GMP  
07.2 Fine bakery wares (sweet, salty, savoury) 
and mixes. GMP 3 
13.6 Food supplements.  GMP 3 
14.1.4 Water-based flavoured drinks, including 
"sport," "energy," or "electrolyte" drinks 
and particulated drinks.  200 
mg/kg 131 
14.1.5 Coffee, coffee substitutes, tea, herbal 
infusions, and other hot cereal and grain 
beverages, excluding cocoa. GMP 108 
15.0 Ready-to-eat savouries.  GMP 3 
 
CANTHAXANTHIN . 
INS 161g      Canthaxanthin Functional Class: Color  
Food 
Cat No Food Category Max 
Level Notes 
08.4 Edible casings (e.g., sausage casings) 30 ppm  
 
CARAMEL III - AMMONIA CARAMEL.  
INS 150c     Caramel iii - ammonia caramel Functional Class :Color  
Food 
Cat No Food Category Max 
Level Notes 
01.1.2 Dairy-based drinks, flavoured and/or 
fermented (e.g., chocolate milk, cocoa, 2000 
mg/kg 52 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
41 
 eggnog, drinking yoghurt, whey -based 
drinks). 
01.3.2 Beverage whiteners. 1000 
mg/kg  
01.4.4 Cream analogues. 5000 
mg/kg  
01.5.2 Milk and cream powder analogues. 5000 
mg/kg  
01.6.2.2 Rind of ripened cheese. 50000 
mg/kg  
01.6.4.2 Flavoured processed cheese, including 
containing fruit, vegetables, meat, etc. 50000 
mg/kg  
01.6.5 Cheese analogues. 50000 
mg/kg  
01.7 Dairy-based desserts (e.g., pudding, fruit 
or flavoured yoghurt). 2000 
mg/kg  
02.2.2 Fat spreads, dairy fat spreads and blended 
spreads. 500 
mg/kg  
02.3 Fat emulsions mainly of type oil -in-water, 
including mixed and/or flavoured products 
based on fat emulsions. 20000 
mg/kg  
02.4 Fat-based desserts excluding dairy -based 
dessert products of food category 01.7. 20000 
mg/kg  
03.0 Edible ices, including sherbet and sorbet. 1000 
mg/kg  
04.1.2.3 Fruit in vinegar, oil, or brine. 200 
mg/kg  
04.1.2.4 Canned or bottled (pasteurized) fruit. 200 
mg/kg  
04.1.2.5 Jams, jellies, marmelades. 200 
mg/kg  
04.1.2.6 Fruit-based spreads (e.g., chutney) 
excluding products of food category 
04.1.2.5. 500 
mg/kg  
04.1.2.7 Candied fruit. 200 
mg/kg  
04.1.2.8 Fruit preparations, including pulp, purees, 
fruit toppings and coconut milk.  7500 
mg/kg 187 
04.1.2.9 Fruit-based desserts, including fruit -
flavoured water -based desserts.  200 
mg/kg  ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
42 
 04.1.2.1
1 Fruit fillings for pastries. 7500 
mg/kg  
04.2.2.2 Dried vegetables (including mushrooms 
and fungi, roots and tubers, pulses and 
legumes, and aloe vera), seaweeds, and 
nuts and seeds. 50000 
mg/kg 76 &161 
04.2.2.3 Vegetables (including mushrooms and 
fungi, roots and tubers, pulses and 
legumes, and aloe vera), and seaweeds in 
vinegar, oil, brine, or soybean sauce. 500 
mg/kg  
04.2.2.4 Canned or bottled (pasteurized) or retort 
pouch vegetables (including mushrooms 
and fungi, roots and tubers, pulses and 
legumes, and aloe vera), and seaweeds. 50000 
mg/kg 161 
04.2.2.5 Vegetable (including mushrooms and 
fungi, roots and tubers, pulses and 
legumes, and aloe vera), seaweed, and nut 
and seed purees and spreads (e.g., peanut 
butter). 50000 
mg/kg  
04.2.2.6 Vegetable (including mushrooms and 
fungi, roots and tubers, pulses and 
legumes, and aloe vera), seaweed, and nut 
and seed pulps and preparations (e.g., 
vegetable desserts and sauces, candied 
vegetables) other than food category 
04.2.2.5. 50000 
mg/kg 161 
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. 50000 
mg/kg 161 
04.2.2.8 Cooked or fried vegetables (including 
mushrooms and fungi, roots and tubers, 
pulses and legumes, and aloe vera), and 
seaweeds. 50000 
mg/kg 161 
05.1.2 Cocoa mixes (syrups). 50000 
mg/kg  
05.1.3 Cocoa-based spreads, including fillings. GMP  ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
43 
 05.1.4 Cocoa and chocolate products. 50000 
mg/kg 183 
05.1.5 Imitation chocolate, chocolate substitute 
products. 50000 
mg/kg  
05.2 Confectionery including hard and soft 
candy, nougats, etc. other than food 
categories 05.1, 05.3 and 05.4. GMP  
05.3 Chewing gum. 20000 
mg/kg  
05.4 Decorations (e.g., for fine bakery wares), 
toppings (non -fruit) and sweet sauces.  GMP  
06.3 Breakfast cereals, including rolled oats. 50000 
mg/kg 189 
06.4.3 Pre-cooked pastas and noodles and like 
products. 50000 
mg/kg 153 & 173 
06.5 Cereal and starch based desserts (e.g., rice 
pudding, tapioca pudding). 50000 
mg/kg  
06.6 Batters (e.g., for breading or batters for 
fish or poultry). 50000 
mg/kg  
06.7 Pre-cooked or processed rice products, 
including rice cakes (Oriental type only). 50000 
mg/kg  
06.8.1 Soybean-based beverages.  1500 
mg/kg  
06.8.8 Other soybean protein products. 20000 
mg/kg  
07.1.2 Crackers, excluding sweet crackers. 50000 
mg/kg 161 
07.1.3 Other ordinary bakery products (e.g., 
bagels, pita, English muffins). 50000 
mg/kg 161 
07.1.4 Bread-type products, including bread 
stuffing and bread crumbs. 50000 
mg/kg 161 
07.1.5 Steamed breads and buns.  50000 
mg/kg 161 
07.1.6 Mixes for bread and ordinary bakery 
wares. 50000 
mg/kg 161 
07.2 Fine bakery wares (sweet, salty, savoury) 
and mixes. 50000 
mg/kg 16 
08.0 Meat and meat products, including poultry 
and game. GMP 3, 4 & 16 
09.1 Fresh fish and fish products, including 30000 4 & 16 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
44 
 mollusks, crustaceans, and echinoderms. mg/kg 
09.2 Processed fish and fish products, including 
mollusks, crustaceans, and echinoderms. 30000 
mg/kg  
09.3 Semi-preserved fish and fish products, 
including  mollusks, crustaceans, and 
echinoderms. 30000 
mg/kg 95 
09.4 Fully preserved, including canned or 
fermented fish and fish products, including 
mollusks, crustaceans, and echinoderms. 500 
mg/kg 50 
10.1 Fresh eggs. 20000 
mg/kg 4 
10.3 Preserved eggs, including alkaline, salted, 
and canned eggs. 20000 
mg/kg 4 
10.4 Egg-based desserts (e.g., custard). 20000 
mg/kg  
11.4 Other sugars and syrups (e.g., xylose, 
maple syrup, sugar toppings). 50000 
mg/kg 100 
12.2.2 Seasonings and condiments. 50000 
mg/kg  
12.3 Vinegars. 1000 
mg/kg 78 
12.4 Mustards. 50000 
mg/kg  
12.5 Soups and broths. 25000 
mg/kg  
12.6 Sauces and like products. 50000 
mg/kg  
12.7 Salads (e.g., macaroni salad, potato salad) 
and sandwich spreads excluding cocoa - 
and nut-based spreads of food categories 
04.2.2.5 and 05.1.3. GMP  
12.9.2.1 Fermented soybean sauce. 20000 
mg/kg 207 
12.9.2.2 Non-fermented soybean sauce. 1500 
mg/kg  
12.9.2.3 Other soybean sauces. 20000 
mg/kg  
13.3 Dietetic foods intended for special medical 
purposes (excluding products of food 
category 13.1). 20000 
mg/kg  ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
45 
 13.4 Dietetic formulae for slimming purposes 
and weight reduction. 20000 
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.  20000 
mg/kg  
13.6 Food supplements. 20000 
mg/kg  
14.1.4 Water-based flavoured drinks, including 
"sport," "energy," or "electrolyte" drinks 
and particulated drinks. 5000 
mg/kg 9 
14.1.5 Coffee, coffee substitutes, tea, herbal 
infusions, and other hot cereal and grain 
beverages, excluding cocoa. 10000 
mg/kg 160 & 7 
15.0 Ready-to-eat savouries.  10000 
mg/kg  
16.0 Composite foods - foods that could not be 
placed in categories 01 – 15.  1000 
mg/kg  
 
CARAMEL IV - SULFITE AMMONIA CARAMEL  
INS 150d       Caramel iv - sulfite ammonia caramel Functional Class:  Colour.  
Food 
Cat No Food Category Max 
Level Notes 
01.1.2 Dairy-based drinks, flavoured and/or 
fermented (e.g., chocolate milk, cocoa, 
eggnog, drinking yoghurt, whey - based 
drinks). 2000 
mg/kg 52 
01.2.1 Fermented milks (plain). 150 
mg/kg 12 
01.2.2 Renneted milk (plain). GMP  
01.3.2 Beverage whiteners. 1000 
mg/kg  
01.4.4 Cream analogues. 5000 
mg/kg  
01.5.2 Milk and cream powder analogues. 5000 
mg/kg  
01.6.1 Unripened cheese. 50000 
mg/kg 201 
01.6.2.
1 Ripened cheese, includes rind. 50000 
mg/kg 201 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
46 
 01.6.2.
2 Rind of ripened cheese. 50000 
mg/kg  
01.6.4.
2 Flavoured processed cheese, including 
containing fruit, vegetables, meat, etc. 50000 
mg/kg  
01.6.5 Cheese analogues. 50000 
mg/kg 201 
01.7 Dairy-based desserts (e.g., pudding, fruit or 
flavoured yoghurt). 2000 
mg/kg  
02.2.2 Fat spreads, dairy fat spreads and blended 
spreads. 500 
mg/kg 214 
02.4 Fat-based desserts excluding dairy -based 
dessert products of food category 01.7. 20000 
mg/kg  
03.0 Edible ices, including sherbet and sorbet. 1000 
mg/kg  
04.1.2.
3 Fruit in vinegar, oil, or brine. 7500 
mg/kg  
04.1.2.
4 Canned or bottled (pasteurized) fruit. 7500 
mg/kg  
04.1.2.
5 Jams, jellies, marmelades. 1500 
mg/kg  
04.1.2.
6 Fruit-based spreads (e.g., chutney) 
excluding products of food category 
04.1.2.5. 500 
mg/kg  
04.1.2.
7 Candied fruit. 7500 
mg/kg  
04.1.2.
8 Fruit preparations, including pulp, purees, 
fruit toppings and coconut milk. 7500 
mg/kg 182 
04.1.2.
9 Fruit-based desserts, including fruit-
flavoured water -based desserts.  7500 
mg/kg  
04.1.2.
11 Fruit fillings for pastries. 7500 
mg/kg  
04.2.2 Processed vegetables (including 
mushrooms and fungi, roots and tubers, 
pulses and legumes, and aloe vera), 
seaweeds, and nuts and seeds. 50000 
mg/k 92 & 161 
05.1.3 Cocoa-based spreads, including fillings. GMP  
05.2 Confectionery including hard and soft 
candy, nougats, etc. other than food 
categories 05.1, 05.3 and 05.4. GMP  
05.3 Chewing gum. 20000  ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
47 
 mg/kg 
05.4 Decorations (e.g., for fine bakery wares), 
toppings (non -fruit) and sweet sauces.  GMP  
06.3 Breakfast cereals, including rolled oats. 2500 
mg/kg  
06.4.2 ried pastas and noodles and like products. 50000 
mg/kg 211 
06.4.3 Pre-cooked pastas and noodles and like 
products. 50000 
mg/kg 153 
06.5 Cereal and starch based desserts (e.g., rice 
pudding, tapioca pudding). 2500 
mg/kg  
06.6 Batters (e.g., for breading or batters for fish 
or poultry). 2500 
mg/kg  
06.7 Pre-cooked or processed rice products, 
including rice cakes (Oriental type only)  2500 
mg/kg  
06.8.8 Other soybean protein products. 20000 
mg/kg  
07.1.2 Crackers, excluding sweet crackers. 50000 
mg/kg 161 
07.1.3 Other ordinary bakery products (e.g., 
bagels, pita, English muffins). 50000 
mg/kg 161 
07.2 Fine bakery wares (sweet,  salty, savoury) 
and mixes 1200 
mg/kg  
08.0 Meat and meat products, including poultry 
and game. GMP 3, 4 & 16 
09.2 Processed fish and fish products, including 
mollusks, crustaceans, and echinoderms. 30000 
mg/kg 95 
09.3 Semi-preserved fish and fish products, 
including mollusks, crustaceans, and 
echinoderms. 30000 
mg/kg 95 
09.4 Fully preserved, including canned or 
fermented fish and fish products, including 
mollusks, crustaceans, and echinoderms. 30000 
mg/kg 95 
10.1 Fresh eggs. 20000 
mg/kg 4 
10.2 Egg products. 20000 
mg/kg 161 
10.3 Preserved eggs, including alkaline, salted, 
and canned eggs. 20000 
mg/kg  
10.4 Egg-based desserts (e.g., custard). 20000  ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
48 
 mg/kg 
11.6 Table-top sweeteners, including those 
containing high -intensity sweeteners.  1200 
mg/kg 213 
12.2 Herbs, spices, seasonings and condiments 
(e.g., seasoning for instant noodles). 10000 
mg/kg  
12.3 Vinegars. 50000 
mg/kg  
12.4 Mustards. 50000 
mg/kg  
12.5 Soups and broths. 25000 
mg/kg 212 
12.6 Sauces and like products. 30000 
mg/kg  
12.7 Salads (e.g., macaroni salad, potato salad) 
and sandwich spreads excluding cocoa - and 
nut-based spreads of food categories 
04.2.2.5 and 05.1.3. 50000 
mg/kg  
12.9.2.
1 Fermented soybean sauce. 60000 
mg/kg  
13.3 Dietetic foods intended for special medical 
purposes (excluding products of food 
category 13.1). 20000 
mg/kg  
13.4 Dietetic formulae for slimming purposes 
and weight reduction. 20000 
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.  20000 
mg/kg  
13.6 Food supplements. 20000 
mg/kg  
14.1.4 Water-based flavoured drinks, including 
"sport," "energy," or "electrolyte" drinks 
and particulated drinks. 50000 
mg/kg  
14.1.5 Coffee, coffee substitutes, tea, herbal 
infusions, and other hot cereal and grain 
beverages, excluding cocoa. 10000 
mg/kg 7 & 127 
15.0 Ready-to-eat savouries.  10000 
mg/kg  
16.0 Composite foods - foods that could not be 
placed in categories 01 – 15.  1000 
mg/kg  ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
49 
  
CARBON DIOXIDE.  
INS 290       carbon dioxide Functional Class: Carbonating agent, Packaging 
gas, Preservative, propellant.  
Food 
Cat No Food Category Max 
Level Notes 
14.1.2.1 Fruit juice. GMP 69 
14.1.2.3 Concentrates for fruit juice. GMP 69 & 127 
14.1.3.1 Fruit nectar. GMP 69 
14.1.3.3 Concentrates for fruit nectar. GMP 69 & 127 
 
CARMINES 
INS 120        Carmines Functional Class: Colour.  
 
Food 
Cat No Food Category Max Level Notes 
01.1.2 Dairy-based drinks, flavoured and/or 
fermented (e.g., chocolate milk, cocoa, 
eggnog, drinking yoghurt, whey based 
drinks). 150 mg/kg 52 
01.6.2.1 Ripened cheese, includes rind. 125 mg/kg  
01.6.4.2 Flavoured processed cheese, including 
containing fruit, vegetables, meat, etc. 100 mg/kg  
01.6.5 Cheese analogues. 100 mg/kg 3 & 178 
01.7 Dairy-based desserts (e.g., pudding, fruit or 
flavoured yoghurt). 150 mg/kg  
02.2.2 Fat spreads, dairy fat spreads and blended 
spreads.  500 mg/kg 161 & 
178 
02.3 Fat emulsions mainly of type oil -in-water, 
including mixedand/or flavoured products 
based on fat emulsions.  500 mg/kg 161 & 
178 
02.4 Fat-based desserts excluding dairy -based 
dessert products of food category 01.7. 150 mg/kg  
03.0 Edible ices, including sherbet and sorbet. 150 mg/kg  
04.1.1.2 Surface-treated fresh fruit.  500 mg/kg 4 & 16 
04.1.2.4 Canned or bottled (pasteurized) fruit. 200 mg/kg  
04.1.2.5 Jams, jellies, marmelades. 200 mg/kg  ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
50 
 04.1.2.6 Fruit-based spreads (e.g., chutney) 
excluding products of food category 
04.1.2.5. 500 mg/kg  
  
04.1.2.7 Candied fruit. 200 mg/kg  
04.1.2.8 Fruit preparations, including pulp, purees, 
fruit toppings and coconut milk. 500 mg/kg 182 
04.1.2.9 Fruit-based desserts, including fruit -
flavoured water -based desserts.  150 mg/kg  
  
04.1.2.1
1 Fruit fillings for pastries. 300 mg/kg  
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. 500 mg/kg 4 & 16 
04.2.2.3 Vegetables (including mushrooms and 
fungi, roots and tubers, pulses and legumes, 
and aloe vera), and seaweeds in vinegar, 
oil, brine, or soybean sauce. 500 mg/kg 161 & 
178 
04.2.2.5 Vegetable (including mushrooms and 
fungi, roots and tubers, pulses and legumes, 
and aloe vera), seaweed, and nut and seed 
purees and spreads (e.g., peanut butter).  100 mg/kg  
04.2.2.6 Vegetable (including mushrooms and 
fungi, roots and tubers, pulses and legumes, 
and aloe vera), seaweed, and nut and seed 
pulps and preparations (e.g., vegetable 
desserts and sauces, candied vegetables) 
other than food categor y 04.2.2.5.  200 mg/kg 92 
05.1.2 Cocoa mixes (syrups).  300 mg/kg  
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  
05.3 Chewing gum.  500 mg/kg 178 
05.4 Decorations (e.g., for fine bakery wares), 
toppings (non fruit) and sweet sauces 500 mg/kg  
06.3 Breakfast cereals, including rolled oats.  200 mg/kg  
06.4.3 Pre-cooked pastas and noodles and like 
products.  100 mg/kg 153 & 
178 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
51 
 06.5 Cereal and starch based desserts (e.g., rice 
pudding ,tapioca pudding) 150 mg/kg  
06.6 Batters (e.g., for breading or batters for fish 
or poultry).  500 mg/kg  
06.8.1 Soybean-based beverages.  100 mg/kg 178 
07.1.2 Crackers, excluding sweet crackers  200 mg/kg 178 
07.1.4 Bread-type products, including bread 
stuffing and bread crumbs. 500 mg/kg 178 
07.2 Fine bakery wares (sweet, salty, savoury) 
and mixes.  200 mg/kg  
08.1.1 Fresh meat, poultry, and game, whole 
pieces or cuts.  500 mg/kg 4 & 16 
08.1.2 Fresh meat, poultry, and game, 
comminuted. 100 mg/kg 4, 16 & 
117 
08.2 Processed meat, poultry, and game 
products in whole pieces or cuts. 500 mg/kg 16 
08.3.1.1 Cured (including salted) non -heat treated 
processed comminuted meat, poultry, and 
game products. 200 mg/kg  
08.3.1.2 Cured (including salted) and dried non -heat 
treated processed comminuted meat, 
poultry, and game products 100 mg/kg  
08.3.1.3 Fermented non -heat treated processed 
comminuted meat, poultry, and game 
products. 100 mg/kg  
08.3.2 Heat-treated processed comminuted meat, 
poultry, and game products. 100 mg/kg  
08.3.3 Frozen processed comminuted meat, 
poultry, and game products. 500 mg/kg 16 
08.4 Edible casings (e.g., sausage casings). 500 mg/kg 16 
09.1.1 Fresh fish. 300 mg/kg 4, 16 & 
50 
09.1.2 Fresh mollusks, crustaceans, and 
echinoderms.  500 mg/kg 4 & 16 
09.2.1 Frozen fish, fish fillets, and fish products, 
including mollusks, crustaceans, and  
echinoderms. 100 mg/kg 95 & 
178 
09.2.2 Frozen battered fish, fish fillets, and fish 
products, including mollusks, crustaceans, 
and echinoderms 500 mg/kg 16, 95 & 
178 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
52 
 09.2.3 Frozen minced and creamed fish products, 
including mollusks, crustaceans, and 
echinoderms. 500 mg/kg 16 
09.2.4.1 Cooked fish and fish products.  500 mg/kg  
09.2.4.2 Cooked mollusks, crustaceans, and 
echinoderms.  250 mg/kg  
09.2.4.3 Fried fish and fish products, including 
mollusks, crustaceans, and echinoderms. 500 mg/kg 16, 95 & 
178 
09.2.5 Smoked, dried, fermented, and/or salted 
fish and fish products, including mollusks, 
crustaceans, and echinoderms. 300 mg/kg 22 
09.3.1 Fish and fish products, including mollusks, 
crustaceans, and echinoderms, marinated 
and/or in jelly. 500 mg/kg 16 
09.3.2 Fish and fish products, including mollusks, 
crustaceans, and echinoderms, pickled 
and/or in brine. 500 mg/kg 16 
09.3.3 Salmon substitutes, caviar, and other fish 
roe products.  500 mg/kg  
09.3.4 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.  100 mg/kg  
09.4 Fully preserved, including canned or 
fermented fish and fish products, including 
mollusks, crustaceans, and echinod erms.  500 mg/kg 16 
10.1 Fresh eggs.  GMP 4 
10.4 Egg-based desserts (e.g., custard). 150 mg/kg  
12.2.2 Seasonings and condiments. 500 mg/kg  
12.4 Mustards. 300 mg/kg  
12.5 Soups and broths. 50 mg/kg  
12.6 Sauces and like products. 500 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) exclud ing products of food 
categories 13.1 - 13.4 and 13.6.  300 mg/kg  ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
53 
 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 178 
15.1 Snacks - potato, cereal, flour or starch 
based (from root sand tubers, pulses and 
legumes). 200 mg/kg  
15.2 Processed nuts, including coated nuts and 
nut mixtures (with e.g., dried fruit). 100 mg/kg  
15.3 Snacks - fish based.  200 mg/kg 178 
 
CARNAUBA WAX. 
INS 903  Carnauba wax Functional Class: Acidity regulator, Bulking agent, 
Carrier, Glazing agent. 
 
Food 
Cat No Food Category Max 
Level Notes 
04.1.1.2 Surface-treated fresh fruit.  400 
mg/kg  
04.1.2 Processed fruit. 400 
mg/kg  
04.2.1.2 Surface-treated fresh vegetables (including 
mushrooms and fungi, roots and tubers, 
pulses and legumes, and aloevera), 
seaweeds, and nuts and seeds. 400 
mg/kg 79 
05.1.4 Cocoa and chocolate products. 5000 
mg/kg 3 
05.1.5 Imitation chocolate, chocolate substitute 
products. 5000 
mg/kg 3 
05.2 Confectionery including hard and soft 
candy, nougats, etc. other than food 
categories 05.1, 05.3 and 05.4. 5000 
mg/kg 3 
05.3 Chewing gum. 1200 
mg/kg 3 
05.4 Decorations (e.g., for fine bakery wares), 
toppings (non fruit) and sweet sauces. 4000 
mg/kg  
07.0 Bakery wares. GMP 3 
13.6 Food supplements. 5000 
mg/kg 3 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
54 
 14.1.4 Water-based flavoured drinks, including 
"sport," "energy," or "electrolyte" drinks 
and particulated drinks. 200 
mg/kg 131 
14.1.5 Coffee, coffee substitutes, tea, herbal 
infusions, and other hot cereal and grain 
beverages, excluding cocoa. 200 
mg/kg 108 
15.0 Ready-to-eat savouries  200 
mg/kg 3 
 
CAROTENES, BETA-, VEGETABLE. 
INS 160a(ii) beta-Carotenes, vegetable Functional Class: Colour. 
 
Food 
Cat No Food Category Max 
Level Notes 
01.1.2 Dairy-based drinks, flavoured and/or 
fermented (e.g., chocolate milk, cocoa, 
eggnog, drinking yoghurt, whey based 
drinks). 1000 
mg/kg 52 
01.3.2 Beverage whiteners. 1000 
mg/kg  
01.4.4 Cream analogues. 20 mg/kg  
01.5.2 Milk and cream powder analogues.  1000 
mg/kg  
01.6.1 Unripened cheese. 600 
mg/kg  
01.6.2.
1 Ripened cheese, includes rind. 600 
mg/kg  
01.6.2.
2 Rind of ripened cheese. 1000 
mg/kg  
01.6.2.
3 Cheese powder (for reconstitution; e.g., for 
cheese sauces). 1000 
mg/kg  
01.6.4 Processed cheese. 1000 
mg/kg  
01.6.5 Cheese analogues. 1000 
mg/kg 3 
01.7 Dairy-based desserts (e.g., pudding, fruit or 
flavoured yoghurt). 1000 
mg/kg  
02.1.2 Vegetable oils and fats. 1000 
mg/kg  ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
55 
 02.1.3 Fish oil, and other animal fats. 1000 
mg/kg  
02.2.1 Butter. 600 
mg/kg  
02.2.2 Fat spreads, dairy fat spreads and blended 
spreads. 1000 
mg/kg  
02.3 Fat emulsions mainly of type oil -in water, 
including mixed and/or flavoured products 
based on fat emulsions. 1000 
mg/kg  
02.4 Fat-based desserts excluding dairy -based 
dessert products of food category 01.7. 1000 
mg/kg  
03.0 Edible ices, including sherbet and sorbet 1000 
mg/kg  
04.1.2.
3 Fruit in vinegar, oil, or brine. 1000 
mg/kg  
04.1.2.
4 Canned or bottled (pasteurized) fruit. 1000 
mg/kg  
04.1.2.
5 Jams, jellies, marmelades. 1000 
mg/kg  
04.1.2.
6 Fruit-based spreads (e.g., chutney) 
excluding products of food category 
04.1.2.5. 500 
mg/kg  
04.1.2.
7 Candied fruit. 1000 
mg/kg  
04.1.2.
8 Fruit preparations, including pulp, purees, 
fruit toppings  and coconut milk.  100 
mg/kg 182 
04.1.2.
9 Fruit-based desserts, including fruit -
flavoured water -based desserts.  1000 
mg/kg  
04.1.2.
10 Fermented fruit products. 200 
mg/kg  
04.1.2.
11 Fruit fillings for pastries. 100 
mg/kg  
04.2.2.
2 Dried vegetables (including mushrooms 
and fungi, roots and tubers, pulses and 
legumes, and aloe vera), seaweeds, and nuts 
and seeds. 200 
mg/kg  
04.2.2.
3 Vegetables (including mushrooms and 
fungi, roots and tubers, pulses and legumes, 
and aloe vera), and seaweeds in vinegar, 
oil, brine, or soybean sauce. 1320 
mg/kg  ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
56 
 04.2.2.
4 Canned or bottled (pasteurized) or retort 
pouch vegetables (including mushrooms 
and fungi, roots and tubers, pulses and 
legumes, and aloe vera), and seaweeds. 200 
mg/kg  
04.2.2.
5 Vegetable (incl uding mushrooms and fungi, 
roots and tubers, pulses and legumes, and 
aloe vera), seaweed, and nut and seed 
purees and spreads (e.g., peanut butter). 1000 
mg/kg  
04.2.2.
6 Vegetable (including mushrooms and fungi, 
roots and tubers, pulses and legumes, and 
aloe vera), seaweed, and nut and seed pulps 
and preparations (e.g., vegetable desserts 
and sauces, candied vegetables) other than 
food category 04.2.2.5. 1000 
mg/kg  92 
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. 1000 
mg/kg  
05.1.5 Imitation chocolate, chocolate substitute 
products. 100 
mg/kg  
05.2 Confectionery including hard and soft 
candy, nougats, etc. other than food 
categories 05.1, 05.3 and 05.4. 500 
mg/kg  
05.3 Chewing gum. 500 
mg/kg  
05.4 Decorations (e.g., for fine bakery wares), 
toppings (non fruit) and sweet sauces. 20000 
mg/kg  
06.3 Breakfast cereals, including rolled oats.  400 
mg/kg  
06.4.2 Dried pastas and noodles and like products. 1000 
mg/kg 211 
06.4.3 Pre-cooked pastas and noodles and like 
products. 1000 
mg/kg 153 
06.5 Cereal and starch based desserts (e.g., rice 
pudding, tapioca pudding).  1000 
mg/kg  
06.6 Batters (e.g., for breading or batters for fish 
or poultry). 1000 
mg/kg  
07.1.2 Crackers, excluding sweet crackers. 1000  ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
57 
 mg/kg 
07.1.4 Bread-type products, including bread 
stuffing and bread crumbs. 1000 
mg/kg  
07.2 Fine bakery wares (sweet, salty, savoury) 
and mixes. 1000 
mg/kg  
08.1.2 Fresh meat, poultry, and game, 
comminuted. 20 mg/kg 4 & 16 
08.2 Processed meat, poultry, and game products 
in whole pieces or cuts. 5000 
mg/kg 16 
08.3. 1 Non-heat treated processed comminuted 
meat, poultry, and game products. 20 mg/kg   
08.3.2 Heat-treated processed comminuted meat, 
poultry, and game products. 20 mg/kg  
08.3.3 Frozen processed comminuted meat, 
poultry, and game products. 5000 
mg/kg 16 
08.4 Edible casings (e.g., sausage casings).  5000 
mg/kg  
09.1.1 Fresh fish. 100 
mg/kg 4, 16 & 
50 
09.2.3 Frozen minced and creamed fish products, 
including mollusks, crustaceans, and 
echinoderms. 1000 
mg/kg 16 
09.2.4.
1 Cooked fish and fish products. 1000 
mg/kg 95 
09.2.4.
2 Cooked mollusks, crustaceans, and 
echinoderms. 1000 
mg/kg  
09.2.4.
3 Fried fish and fish products, including 
mollusks, crustaceans, and echinoderms. 1000 
mg/kg 16 
09.2.5 Smoked, dried, fermented, and/or salted 
fish and fish products, including mollusks, 
crustaceans, and echinoderms.  1000 
mg/kg  
09.3.1 Fish and fish products, including mollusks, 
crustaceans, and echinoderms, marinated 
and/or in jelly. 1000 
mg/kg 16 
09.3.2 Fish and fish products, including mollusks, 
crustaceans, and echinoderms, pickled 
and/or in brine.  1000 
mg/kg 16 
09.3.3 Salmon substitutes, caviar, and other fish 
roe products. 1000 
mg/kg  
09.3.4 Semi-preserved fish and fish products, 1000 16 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
58 
 including mollusks ,crustaceans, and 
echinoderms (e.g., fish paste), excluding 
products of food categories 09.3.1 - 09.3.3.  mg/kg 
09.4 Fully preserved, including canned or 
fermented fish and fish products, including 
mollusks, crustaceans, and echinoderms. 500 
mg/kg  
10.1 Fresh eggs. 1000 
mg/kg 4 
10.2 Egg products. 1000 
mg/kg  
10.4 Egg-based desserts  (e.g., custard).  150 
mg/kg  
11.4 Other sugars and syrups (e.g., xylose, 
maple syrup, sugar toppings). 50 mg/kg  
12.2.2 Seasonings and condiments. 500 
mg/kg  
12.4 Mustards. 1000 
mg/kg  
12.5 Soups and broths. 1000 
mg/kg  
12.6.1 Emulsified sauces (e.g.,  mayonnaise, salad 
dressing). 2000 
mg/kg  
12.6.2 Non-emulsified sauces (e.g., ketchup, 
cheese sauce, cream sauce, brown gravy). 2000 
mg/kg  
12.6.3 Mixes for sauces and gravies. 2000 
mg/kg  
12.7 Salads (e.g., macaroni salad, potato salad) 
and sandwich spreads excluding cocoa - and 
nut-based spreads of food categories 
04.2.2.5 and 05.1.3. 1000 
mg/kg  
13.3 Dietetic foods intended for special medical 
purposes (excluding products of food 
category 13.1). 600 
mg/kg  
13.4 Dietetic formulae for slimming purposes 
and weight reduction. 600 
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.  600 
mg/kg  
13.6 Food supplements. 600 
mg/kg  ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
59 
 14.1.4 Water-based flavoured drinks, including 
"sport," "energy," or "electrolyte" drinks 
and particulated drinks. 2000 
mg/kg  
15.1 Snacks - potato, cereal, flour or starch 
based (from roots and tubers, pulses and 
legumes). 100 
mg/kg  
15.2 Processed nuts, including coated nuts and 
nut mixtu res (with e.g., dried fruit).  20000 
mg/kg 3 
15.3 Snacks - fish based.  100 
mg/kg  
 
CAROTENOIDS. 
INS 160a(i) beta-Carotenes, synthetic Functional Class: Colour. 
INS 160a(iii) beta-Carotenes, Blakeslea trispora Functional Class: Colour. 
INS 160e Carotenal, beta-apo- 8'- Functional Class: Colour. 
INS 160f  Carotenoic acid, ethyl ester, beta- apo- 8'-Functional Class: 
Colour. 
 
Food 
Cat No Food Category Max 
Level Notes 
01.1.2 Dairy-based drinks, flavoured and/or 
fermented (e.g., chocolate milk, cocoa,  
eggnog, drinking yoghurt, whey based 
drinks). 150 
mg/kg  52 
01.3.2 Beverage whiteners. 100 
mg/kg  
01.4.4 Cream analogues. 20 mg/kg  
01.5.2 Milk and cream powder analogues.  100 
mg/kg 209 
01.6.1 Unripened cheese. 100 
mg/kg  
01.6.2.1 Ripened cheese, includes rind.  100 
mg/kg  
01.6.2.2 Rind of ripened cheese. 500 
mg/kg  
01.6.2.3 Cheese powder (for reconstitution; e.g., for 
cheese sauces). 100 
mg/kg  
01.6.4 Processed cheese.  100 
mg/kg  ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
60 
 01.6.5 Cheese analogues. 200 
mg/kg  
01.7 Dairy-based desserts (e.g., pudding, fruit or 
flavoured yoghurt). 100 
mg/kg  
02.1.3 Fish oil, and other animal fats.  25 mg/kg  
02.2.1 Butter.  25 mg/kg  146 
02.2.2 Fat spreads, dairy fat spreads and blended 
spreads. 35 mg/kg  
02.3 Fat emulsions mainly of type oil-in-water, 
including mixed and/or flavoured products 
based on fat emulsions. 200 
mg/kg  
02.4 Fat-based desserts excluding dairy -based 
dessert products of food category 01.7. 150 
mg/kg  
03.0 Edible ices, including sherbet and sorbet  200 
mg/kg  
04.1.2.3 Fruit in vinegar, oil, or brine.  1000 
mg/kg  
04.1.2.4 Canned or bottled (pasteurized) fruit. 200 
mg/kg 161 
04.1.2.5 Jams, jellies, marmelades.  200 
mg/kg  
04.1.2.6 Fruit-based spreads (e.g., chutney) 
excluding products of food category 
04.1.2.5. 500 
mg/kg  
04.1.2.7 Candied fruit. 200 
mg/kg  
04.1.2.8 Fruit preparations, including pulp, purees, 
fruit toppings and coconut milk. 100 
mg/kg 161 & 
182 
04.1.2.9 Fruit-based desserts, including fruit -
flavoured water -based desserts.  150 
mg/kg  
04.1.2.1
0 Fermented fruit products.  500 
mg/kg  
04.1.2.1
1 Fruit fillings for pastries.  100 
mg/kg  
04.2.1.2 Surface-treated fresh vegetables (including 
mushrooms and fungi, roots and tubers, 
pulses and legumes, and aloe vera), 
seaweeds, and nuts and seed s.  500 
mg/kg 4, 16 & 
161 
04.2.2.2 Dried vegetables (including mushrooms and 
fungi, roots and tubers, pulses and legumes, 1000 
mg/kg 161 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
61 
 and aloe vera), seaweeds, and nuts and 
seeds. 
04.2.2.3 Vegetables (including mushrooms and 
fungi, roots and tubers, pulses and legumes, 
and aloe vera), and seaweeds in vinegar, oil, 
brine, or soybean sauce. 50 mg/kg 161 
04.2.2.4 Canned or bottled (pasteurized) or retort 
pouch vegetables (including mushrooms 
and fungi, roots and tubers, pulses and 
legumes, and aloe vera ), and seaweeds.  50 mg/kg  161 
04.2.2.5 Vegetable (including mushrooms and fungi, 
roots and tubers, pulses and legumes, and 
aloe vera), seaweed, and nut and seed 
purees and spreads (e.g., peanut butter). 50 mg/kg 161 
04.2.2.6 Vegetable (including mushrooms and fungi, 
roots and tubers, pulses and legumes, and 
aloe vera), seaweed, and nut and seed pulps 
and preparations (e.g., vegetable desserts 
and sauces, candied vegetables) other than 
food category 04.2.2.5. 50 mg/kg 92 & 161 
04.2.2.7 Fermented v egetable (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. 50 mg/kg  
05.1.3 Cocoa-based spreads, including fillings.  100 
mg/kg   161 
05.1.4 Cocoa and chocolate products.  100 
mg/kg 183 
05.1.5 Imitation chocolate, chocolate substitute 
products.  100 
mg/kg  
05.2 Confectionery including hard and soft 
candy, nougats, etc. other than food 
categories 05.1, 05.3 and 05.4. 100 
mg/kg  
05.3 Chewing gum.  100 
mg/kg  
05.4 Decorations (e.g., for fine bakery wares), 
toppings (non fruit) and sweet sauces. 100 
mg/kg  
06.3 Breakfast cereals, including rolled oats  200  ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
62 
 mg/kg 
06.4.3 Pre-cooked pastas and noodles and like 
products. 1200 
mg/kg 153 
06.5 Cereal and starch based desserts (e.g., rice 
pudding, tapioca pudding). 150 
mg/kg  
06.6 Batters (e.g., for breading or batters for fish 
or poultry).  500 
mg/kg  
07.1.2 Crackers, excluding sweet crackers.  1000 
mg/kg  
07.1.3 Other ordinary bakery products (e.g., 
bagels, pita, English muffins). 100 
mg/kg  
07.1.4 Bread-type products, including bread 
stuffing and bread crumbs. 200 
mg/kg 116 
07.1.5 Steamed breads and buns.  100 
mg/kg 216 
07.2 Fine bakery wares (sweet, salty, savoury) 
and mixes. 100 
mg/kg  
08.1.2 Fresh meat, poultry, and game, 
comminuted. 100 
mg/kg 4 & 16 
08.3.1.1 Cured (including salted) non -heat treated 
processed comminuted meat, poultry, and 
game products. 100 
mg/kg 16 
08.3.1.2 Cured (including salted) and dried non -heat 
treated processed comminuted meat, 
poultry, and game products. 20 mg/kg 16 
08.3.1.3 Fermented non -heat treated processed 
comminuted meat, poultry, and game 
products. 20 mg/kg 16 
08.3.2 Heat-treated processed comminuted meat, 
poultry, and game products. 20 mg/kg 16 
08.4 Edible casings (e.g., sausage casings)  100 
mg/kg  
09.1.1 Fresh fish.  300 
mg/kg 4 
09.1.2 Fresh mollusks, crustaceans, and 
echinoderms.  100 
mg/kg 4 & 16 
09.2 Processed fish and fish products, including 
mollusks, crustaceans, and echinoderms. 100 
mg/kg 95 
09.3 Semi-preserved fish and fish products, 
including mollusks, crustaceans, and 100 
mg/kg 95 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
63 
 echinoderms. 
09.4 Fully preserved, including canned or 
fermented fish and fish products, including 
mollusks, crustaceans, and echinoderms. 100 
mg/kg 95 
10.1 Fresh eggs.  1000 
mg/kg 4 
10.4 Egg-based desserts (e.g., custard).  150 
mg/kg  
11.4 Other sugars and syrups (e.g., xylose, maple 
syrup, sugar toppings).  50 mg/kg 217 
12.2.2 Seasonings and condiments.  500 
mg/kg  
12.4 Mustards.  300 
mg/kg  
12.5 Soups and broths.  300 
mg/kg  
12.6 Sauces and like products.  500 
mg/kg  
12.7 Salads (e.g., macaroni salad, potato salad) 
and sandwich spreads excluding cocoa - and 
nut-based spreads of food categories 
04.2.2.5 and 05.1.3. 50 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  
15.1 Snacks - potato, cereal, flour or starch based 
(from roots and tubers, pulses and 
legumes). 100 
mg/kg  
15.2 Processed nuts, including coated nuts and 
nut mixtures (with e.g., dried fruit).  100 
mg/kg  ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
64 
  
CASTOR OIL. 
INS 1503 Castor oil Functional Class: Anticaking agent, Carrier, Emulsifier, 
Glazing agent. 
 
Food 
Cat No Food Category Max 
Level Notes 
05.1.4 Cocoa and chocolate products.  350 
mg/kg  
05.2 Confectionery including hard and soft 
candy, nougats, etc. other than food 
categories 05.1, 05.3 and 05.4. 500 
mg/kg  
05.3 Chewing gum. 2100 
mg/kg  
13.6 Food supplements.  1000 
mg/kg  
 
CHLORINE. 
INS 925 Chlorine Functional Class: Flour treatment agent.  
 
Food 
Cat No Food Category Max 
Level Notes 
06.2.1 Flours. 2500 
mg/kg 87 
 
CHLORINE DIOXIDE. 
INS 926 Chlorine dioxide Functional Class: Flour treatment agent. 
 
Food 
Cat No Food Category Max 
Level Notes 
06.2.1 Flours. 30 mg/kg 87 
 
CHLOROPHYLLS AND CHLOROPHYLLINS, COPPERCOMPLEXES. 
INS 141(i)  Chlorophylls, copper complexes Functional Class: Colour. 
INS 141(ii) Chlorophyllin copper complexes, potassium and sodium salts 
Functional Class: Colour. 
 
Food Food Category Max Notes ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
65 
 Cat No Level 
01.1.2 Dairy-based drinks, flavoured and/or 
fermented (e.g., chocolate milk, cocoa, 
eggnog, drinking yoghurt, whey based 
drinks). 50 mg/kg 52 & 190 
01.6.1 Unripened cheese. 50 mg/kg 161 
01.6.2.1 Ripened cheese, includes rind.  15 mg/kg  
01.6.2.2 Rind of ripened cheese.  75 mg/kg  
01.6.2.3 Cheese powder (for reconstitution; e.g., for 
cheese sauces). 50 mg/kg  
01.6.4.2 Flavoured processed cheese, including 
containing fruit, vegetables, meat, etc. 50 mg/kg  
01.6.5 Cheese analogues. 50 mg/kg  
01.7 Dairy-based desserts (e.g., pudding, fruit or 
flavoured yoghurt). 500 
mg/kg  
02.4 Fat-based desserts excluding dairy -based 
dessert products of food category 01.7. 500 
mg/kg  
03.0 Edible ices, including sherbet and sorbet.  500 
mg/kg  
04.1.2.3 Fruit in vinegar, oil, or brine.  100 
mg/kg 62 
04.1.2.4 Canned or bottled (pasteurized) fruit.  100 
mg/kg 62 
04.1.2.5 Jams, jellies, marmelades.  200 
mg/kg 161 
04.1.2.6 Fruit-based spreads (e.g., chutney) excluding 
products of food category 04.1.2.5. 150 
mg/kg  
04.1.2.7 Candied fruit. 250 
mg/kg  
04.1.2.8 Fruit preparations, including pulp, purees, 
fruit toppings and coconut milk. 100 
mg/kg 62 & 182 
04.1.2.9 Fruit-based desserts, including fruit -
flavoured water -based desserts.  150 
mg/kg  
04.1.2.10 Fermented fruit products.  100 
mg/kg 62 
04.1.2.11 Fruit fillings for pastries. 100 
mg/kg 62 
04.1.2.12 Cooked fruit.  100 
mg/kg 62 
04.2.2.5 Vegetable (including mushrooms and fungi, 100 62 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
66 
 roots and tubers, pulses and legumes, and 
aloe vera), seaweed, and nut and seed purees 
and spreads (e.g., peanut butter).  mg/kg 
04.2.2.6 Vegetable (including mushrooms and fungi, 
roots and tubers, pulses and legumes, and 
aloe vera), seaweed, and nut and seed pulps 
and preparations (e.g., vegetable desserts and 
sauces, candied vegetables) other than food 
category 04.2.2.5. 100 
mg/kg 62 & 92 
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. 100 
mg/kg 62 
04.2.2.8 Cooked or fried vegetables (including 
mushrooms and fungi, roots and tubers, 
pulses and legumes, and aloe vera), and 
seaweeds. 100 
mg/kg 62 
05.1.2 Cocoa mixes (syrups).  6.4 mg/kg 62 & 161 
05.1.3 Cocoa-based spreads, including fillings.  6.4 mg/kg 62 & 161 
05.1.4 Cocoa and chocolate products.  700 
mg/kg 183 
05.1.5 Imitation chocolate, chocolate substitute 
products.  700 
mg/kg  
05.2.1 Hard candy.  700 
mg/kg  
05.2.2 Soft candy.  100 
mg/kg  
05.2.3 Nougats and marzipans.  100 
mg/kg  
05.3 Chewing gum. 700 
mg/kg  
05.4 Decorations (e.g., for fine bakery wares), 
toppings (non fruit) and sweet sauces. 100 
mg/kg  
06.4.3 Pre-cooked pastas and noodles and like 
products.  100 
mg/kg 153 
06.5 Cereal and starch based desserts (e.g., rice 
pudding, tapioca pudding). 75 mg/kg  
07.1.4 Bread-type products, including bread stuffing 6.4 mg/kg 62 &161 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
67 
 and bread crumbs. 
07.2 Fine bakery wares (sweet, salty, savoury) and 
mixes.  75 mg/kg  
09.2.3 Frozen minced  and creamed fish products, 
including mollusks, crustaceans, and 
echinoderms. 40 mg/kg 95 
09.2.4.1 Cooked fish and fish products.  30 mg/kg 62 & 95 
09.2.4.3 Fried fish and fish products, including 
mollusks, crustaceans, and echinoderms. 40 mg/kg 95 
09.2.5 Smoked, dried, fermented, and/or salted fish 
and fish products, including mollusks, 
crustaceans, and echinoderms. 200 
mg/kg  
09.3.1 Fish and fish products, including mollusks, 
crustaceans, and echinoderms, marinated 
and/or in jelly. 40 mg/kg 16 
09.3.2 Fish and fish products, including mollusks, 
crustaceans, and echinoderms, pickled and/or 
in brine. 40 mg/kg 16 
09.3.3 Salmon substitutes, caviar, and other fish roe 
products.  200 
mg/kg  
09.3.4 Semi-preserved fish and fish products, 
including moll usks, crustaceans, and 
echinoderms (e.g., fish paste), excluding 
products of food categories 09.3.1 - 09.3.3.  75 mg/kg 95 
09.4 Fully preserved, including canned or 
fermented fish and fish products, including 
mollusks, crustaceans, and echinoderms. 500 
mg/kg 95 
10.4 Egg-based desserts (e.g., custard).  300 
mg/kg 2 
11.4 Other sugars and syrups (e.g., xylose, maple 
syrup, sugar toppings). 64 mg/kg 62 
12.2.2 Seasonings and condiments.  500 
mg/kg  
12.4 Mustards.  500 
mg/kg  
12.5 Soups and broths.  400 
mg/kg 127 
12.6 Sauces and like products.  100 
mg/kg  
13.6 Food supplements. 500 3 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
68 
 mg/kg 
14.1.4 Water-based flavoured drinks, including 
"sport," "energy," or "electrolyte" drinks and 
particulated drinks. 300 
mg/kg  
15.1 Snacks - potato, cereal, flour or  starch based 
(from roots and tubers, pulses and legumes). 350 
mg/kg  
15.2 Processed nuts, including coated nuts and nut 
mixtures (with e.g., dried fruit). 100 
mg/kg  
15.3 Snacks - fish based.  350 
mg/kg  
 
CITRIC ACID. 
INS 330  Citric acid Functional Class: Acidity regulator, Antioxidant, 
Sequestrant. 
 
Food 
Cat No Food Category Max Level Notes 
01.6.6 Whey protein cheese.  GMP  
02.1.1 Butter oil, anhydrous milk fat, ghee.  GMP 171 
14.1.2.1 Fruit juice.  3000 
mg/kg 122 
14.1.2.3 Concentrates for fruit juice.  3000 
mg/kg 122 & 
127 
14.1.3.1 Fruit nectar.  5000 
mg/kg  
14.1.3.3 Concentrates for fruit nectar. 5000 
mg/kg 127 
 
CYCLODEXTRIN, BETA-. 
INS 459 Cyclodextrin, beta- Functional Class: Carrier, Stabilizer, Thickener. 
 
Food 
Cat No Food Category Max 
Level Notes 
05.3 Chewing gum. 20000 
mg/kg  
14.1.4 Water-based flavoured drinks, including 
"sport," "energy," or "electrolyte" drinks and 
particulated drinks. 500 mg/kg  
15.1 Snacks - potato, cereal, flour or starch based 500 mg/kg  ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
69 
 (from roots and tubers, pulses and legumes). 
 
DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL. 
INS 472e  Diacetyltartaric and fatty acid esters of glycerol Functional Class: 
Emulsifier, Sequestrant, Stabilizer. 
 
Food 
Cat No Food Category Max 
Level Notes 
01.1.2 Dairy-based drinks, flavoured and/or 
fermented (e.g., chocolate milk, cocoa, 
eggnog, drinking yoghurt, whey based 
drinks). 5000 
mg/kg  
01.2.1.2 Fermented milks (plain), heat -treated after 
fermentation.  5000 
mg/kg  
01.2.2 Renneted milk (plain).  5000 
mg/kg  
01.3.2 Beverage whiteners.  5000 
mg/kg  
01.4.2 Sterilized and UHT creams, whipping and 
whipped creams, and reduced fat creams 
(plain). 6000 
mg/kg  
01.4.3 Clotted cream (plain).  5000 
mg/kg  
01.4.4 Cream analogues.  6000 
mg/kg  
01.5.1 Milk powder and cream powder (plain).  10000 
mg/kg  
01.5.2 Milk and cream powder analogues.  10000 
mg/kg  
01.6.2.1 Ripened cheese, includes rind.  10000 
mg/kg  
01.6.4 Processed cheese.  10000 
mg/kg  
01.6.5 Cheese analogues.  10000 
mg/kg  
01.7 Dairy-based desserts (e.g., pudding, fruit or 
flavoured yoghurt). 10000 
mg/kg  
02.1.2 Vegetable oils and fats.  10000 
mg/kg  ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
70 
 02.1.3 Fish oil, and other animal fats.  10000 
mg/kg  
02.2.2 Fat spreads, dairy fat spreads and blended 
spreads.  10000 
mg/kg  
02.3 Fat emulsions mainly of type oil -in-water, 
including mixed and/or flavoured products 
based on fat emulsions. 10000 
mg/kg  
02.4 Fat-based desserts excluding dairy -based 
dessert products of food category 01.7. 5000 
mg/kg  
03.0 Edible ices, including sherbet and sorbet.  1000 
mg/kg  
04.1.2.2 Dried fruit.  10000 
mg/kg  
04.1.2.3 Fruit in vinegar, oil, or brine.  1000 
mg/kg  
04.1.2.6 Fruit-based spreads (e.g., chutney) 
excluding products of food category 
04.1.2.5. 5000 
mg/kg  
04.1.2.7 Candied fruit.  1000 
mg/kg  
04.1.2.8 Fruit preparations, including pulp, purees, 
fruit toppings and coconut milk. 2500 
mg/kg  
04.1.2.9 Fruit-based desserts, including fruit -
flavoured water -based desserts.  2500 
mg/kg  
04.1.2.1
0 Fermented fruit products.  2500 
mg/kg  
04.2.2.2 Dried vegetables (including mushrooms and 
fungi, roots and tubers, pulses and legumes, 
and aloe vera), seaweeds, and nuts and 
seeds. 10000 
mg/kg  
04.2.2.3 Vegetables (including mushrooms and 
fungi, roots and tubers, pulses and legumes, 
and aloe vera), and seaweeds in vinegar, oil, 
brine, or soybean sauce. 2500 
mg/kg  
04.2.2.6 Vegetable (including mushrooms and fungi, 
roots and tubers, pulses and legumes, and 
aloe vera), seaweed, and nut and seed pulps 
and preparations (e.g., vegetable desserts 
and sauces, candied vegetables) other than 
food category 04.2.2.5. 2500 
mg/kg  ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
71 
 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. 2500 
mg/kg  
04.2.2.8 Cooked or fried vegetables (including 
mushrooms and fungi, roots and tubers, 
pulses and legumes, and aloe vera), and 
seaweeds. 2500 
mg/kg  
05.2 Confectionery including hard and soft 
candy, nougats, etc. other than food 
categories 05.1, 05.3 and 05.4.  10000 
mg/kg  
05.3 Chewing gum. 50000 
mg/kg  
05.4 Decorations (e.g., for fine bakery wares), 
toppings (non fruit) and sweet sauces. 10000 
mg/kg  
06.2 Flours and starches (including soybean 
powder).  3000 
mg/kg 186 
06.4.2 Dried pastas and noodles and like products.  5000 
mg/kg  
06.4.3 Pre-cooked pastas and noodles and like 
products.  10000 
mg/kg  
06.5 Cereal and starch based desserts (e.g., rice 
pudding, tapioca pudding). 5000 
mg/kg  
06.6 Batters (e.g., for breading or batters for fish 
or poultry).  5000 
mg/kg  
07.1 Bread and ordinary bakery wares.  6000 
mg/kg  
07.2 Fine bakery wares (sweet, salty, savoury) 
and mixes.  20000 
mg/kg  
10.2.3 Dried and/or heat coagulated egg products. 5000 
mg/kg  
10.4 Egg-based desserts (e.g., custard).  5000 
mg/kg  
12.1.2 Salt Substitutes.  16000 
mg/kg  
12.4 Mustards.  10000 
mg/kg  
12.5 Soups and broths.  5000  ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
72 
 mg/kg 
12.6 Sauces and like products.  10000 
mg/kg  
12.7 Salads (e.g., macaroni salad, potato salad) 
and sandwich spreads excluding cocoa - and 
nut-based spreads of food categories 
04.2.2.5 and 05.1.3. 5000 
mg/kg  
13.3 Dietetic foods intended for special medical 
purposes (excluding products of food 
category 13.1). 5000 
mg/kg  
13.4 Dietetic formulae for slimming purposes and 
weight reduction. 5000 
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.   5000 
mg/kg  
13.6 Food supplements.  5000 
mg/kg  
14.1.4 Water-based flavoured drinks, including 
"sport," "energy," or "electrolyte" drinks and 
particulated drinks. 5000 
mg/kg  
14.1.5 Coffee, coffee substitutes, tea, herbal 
infusions, and other hot cereal and grain 
beverages, excluding cocoa. 500 mg/kg 142 
15.1 Snacks - potato, cereal, flour or starch based 
(from roots and tubers, pulses and legumes). 20000 
mg/kg  
15.2 Processed nuts, including coated nuts and 
nut mixtures (with e.g., dried fruit).  10000 
mg/kg  
 
DIMETHYL DICARBONATE. 
INS 242 Dimethyl dicarbonate Functional Class: Preservative. 
 
Food 
Cat No Food Category Max 
Level Notes 
14.1.4 Water-based flavoured drinks, including 
"sport," "energy," or "electrolyte" drinks and 
particulated drinks. 250 mg/kg 18 
14.1.5 Coffee, coffee substitutes, tea, herbal 
infusions, and other hot cereal and grain 
beverages, excluding cocoa. 250 mg/kg 18 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
73 
  
ERYTHROSINE . 
INS 127 Erythrosine Functional Class: Colour. 
 
Food 
Cat No Food Category Max 
Level Notes 
01.6.6 Cherry and cherry products. -  
 
ETHYLENE DIAMINE TETRA ACETATES. 
INS 385  Calcium disodium ethylenediaminetetraacetate Functional Class: 
Antioxidant ,Colour retention agent  ,Preservative , Sequestrant.  
INS 386  Disodium ethylenediaminetetraacetateFunctional Class: 
Antioxidant, Preservative , Sequestrant.  
 
Food 
Cat No Food Category Max 
Level Notes 
02.2.2 Fat spreads, dairy fat spreads and blended 
spreads.  100 mg/kg 21 
04.1.2.2 Dried fruit.  265 mg/kg 21 
04.1.2.3 Fruit in vinegar, oil, or brine.  250 mg/kg 21 
04.1.2.5 Jams, jellies, marmalades.  130 mg/kg 21 
04.1.2.6 Fruit-based spreads (e.g., chutney) excluding 
products of food category 04.1.2.5.  100 mg/kg 21 
04.1.2.10 Fermented fruit products.  250 mg/kg 21 
04.1.2.11 Fruit fillings for pastries.  650 mg/kg 21 
04.2.2.1 Frozen vegetables (including mushrooms and 
fungi, roots and tubers, pulses and legumes, 
and aloe vera), seaweeds, and nuts and seeds.  100 mg/kg 21 & 110 
04.2.2.2 Dried vegetables (including mushrooms and 
fungi, roots and tubers, pulses and legumes, 
and aloe vera), seaweeds, and nuts and seeds.  800 mg/kg 21& 64 
04.2.2.3 Vegetables (including mushrooms and fungi, 
roots and tubers, pulses and legumes, and 
aloe vera), and seaweeds in vinegar, oi l, 
brine, or soybean sauce.  250 mg/kg 21 
04.2.2.4 Canned or bottled (pasteurized) or retort 
pouch vegetables (including mushrooms and 
fungi, roots and tubers, pulses and legumes, 
and aloe vera), and seaweeds.  365 mg/kg 21 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
74 
 04.2.2.5 Vegetable (including mushrooms and fungi, 
roots and tubers, pulses and legumes, and 
aloe vera), seaweed, and nut and seed purees 
and spreads (e.g., peanut butter).  250 mg/kg 21 
04.2.2.6 Vegetable (including mushrooms and fungi, 
roots and tubers, pulses and legumes, and 
aloe vera), seaweed, and nut and seed pulps 
and preparations (e.g., vegetable desserts and 
sauces, candied vegetables) other than food 
category 04.2.2.5 .  80 mg/kg 21 
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.  250 mg/kg 21 
04.2.2.8 Cooked or fried vegetables (including 
mushrooms and fungi, roots and tubers, 
pulses and legumes, and aloe vera), and 
seaweeds.  250 mg/kg 21 
05.1.3 Cocoa-based spreads, including fillings.  50 mg/kg 21 
06.5 Cereal and starch based desserts (e.g., rice 
pudding, tapioca pudding).  315 mg/kg 21 
08.3.2 Heat-treated processed comminuted meat, 
poultry, and game products.  35 mg/kg 21 
09.2.1 Frozen fish, fish fillets, and fish products, 
including mollusks, crustaceans, and 
echinoderms.  75 mg/kg 21 
09.2.2 Frozen battered fish, fish fillets, and fish 
products, including mollusks, crustaceans, 
and echinoderms.  75 mg/kg 21 
09.2.4.1 Cooked fish and fish products.  50 mg/kg 21 
09.3.2 Fish and fish products, including mollusks, 
crustaceans, and echinoderms, pickled and/or 
in brine. 250 mg/kg 21 
09.4 Fully preserved, including canned or 
fermented fish  and fish products, including 
mollusks, crustaceans, and echinoderms.  340 mg/kg 21 
10.2.3 Dried and/or heat coagulated egg products.  200 mg/kg 21 & 47 
11.6 Table-top sweeteners, including those 1000 21 & 96 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
75 
 containing high intensity sweeteners.  mg/kg 
12.2 Herbs, spices, seasonings and condiments 
(e.g., seasoning for instant noodles).  70 mg/kg  21 
12.4 Mustards.  75 mg/kg 21 
12.6.1 Emulsified sauces (e.g., mayonnaise, salad 
dressing).  100 mg/kg 21 
12.6.2 Non-emulsified sauces (e.g., ketchup, cheese 
sauce, cream sauce, brown gravy).  75 mg/kg  21 
12.7 Salads (e.g., macaroni salad, potato salad) 
and sandwich spreads excluding cocoa - and 
nut-based spreads of food categories 04.2.2.5 
and 05.1.3.  100 mg/kg 21 
13.6 Food supplements  150 mg/kg 21 
14.1.4 Water-based flavoured drinks, including 
"sport," "energy," or "electrolyte" drinks and 
particulated drinks.  200 mg/kg 21 
14.1.5 Coffee, coffee substitutes, tea, herbal 
infusions, and other hot cereal and grain 
beverages, excluding cocoa.  35 mg/kg 21 
 
FAST GREEN FCF. 
INS 143 Fast green FCF Functional Class: Colour. 
 
Food 
Cat No Food Category Max 
Level Notes 
01.1.2 Dairy-based drinks, flavoured and/or 
fermented (e.g., chocolate milk, cocoa, 
eggnog, drinking yoghurt, whey based 
drinks). 100 mg/kg 52 
01.7 Dairy-based desserts (e.g., pudding, fruit or 
flavoured yoghurt). 100 mg/kg 2 
02.1.3 Fish oil, and other animal fats.  GMP  
02.4 Fat-based desserts excluding dairy -based 
dessert products of food category 01.7. 100 mg/kg  
03.0 Edible ices, including sherbet and sorbet.  100 mg/kg  
04.1.2.4 Canned or bottled (pasteurized) fruit.  200 mg/kg  
04.1.2.5 Jams, jellies, marmelades.  400 mg/kg  
04.1.2.6 Fruit-based spreads (e.g., chutney) excluding 
products of food category 04.1.2.5. 100 mg/kg 161 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
76 
 04.1.2.7 Candied fruit.  100 mg/kg 161 
04.1.2.8 Fruit preparations, including pulp, purees, 
fruit toppings and coconut milk. 100 mg/kg 161 & 
182 
04.1.2.9 Fruit-based desserts, including fruit -
flavoured water -based desserts .  100 mg/kg 161 
04.1.2.11 Fruit fillings for pastries.  100 mg/kg 161 
04.2.2.3 Vegetables (including mushrooms and fungi, 
roots and tubers, pulses and legumes, and 
aloe vera), and seaweeds in vinegar, oil, 
brine, or soybean sauce. 300 mg/kg  
04.2.2.4 Canned or bottled  (pasteurized) or retort 
pouch vegetables (including mushrooms and 
fungi, roots and tubers, pulses and legumes, 
and aloe vera), and seaweeds. 200 mg/kg  
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. 100 mg/kg 161 
05.2 Confectionery including hard and soft candy, 
nougats, etc. other than food categories 05.1, 
05.3 and 05.4 100 mg/kg  
05.3 Chewing gum.  300 mg/kg  
05.4 Decorations (e.g., for fine bakery wares), 
toppings (non fruit) and sweet sauces. 100 mg/kg  
06.4.3 Pre-cooked pastas and noodles and like 
products.  290 mg/kg 194 
06.5 Cereal and starch based desserts (e.g., rice 
pudding, tapioca pudding). 100 mg/kg 161 
07.0 Bakery wares.  100 mg/kg 161 
08.1 Fresh meat, poultry, and game.  100 mg/kg 3, 4 & 
16 
08.2 Processed meat, poultry, and game products 
in whole pieces or cuts. 100 mg/kg 3 & 4 
08.4 Edible casings (e.g., sausage casings).  100 mg/kg 3 & 4 
09.2.4.1 Cooked fish and fish products.  100 mg/kg  
09.2.5 Smoked, dried, fermented, and/or salted fish 
and fish products, including mollusks, 
crustaceans, and echinoderms. 100 mg/kg 
  ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
77 
 09.3.3 Salmon substitutes, caviar, and other fish roe 
products.  100 mg/kg  
09.4 Fully preserved, including canned or 
fermented fish and fish products, including 
mollusks, crustaceans, and echinoderms. 100 mg/kg 95 
10.1 Fresh eggs.  GMP 4 
10.4 Egg-based desserts (e.g., custard).  100 mg/kg  
12.2.2 Seasonings and condiments.  100 mg/kg  
12.6.1 Emulsified sauces (e.g., mayonnaise, salad 
dressing). 100 mg/kg  
13.6 Food supplements.  600 mg/kg  
14.1.4 Water-based flavoured drinks, including 
"sport," "energy," or "electrolyte" drinks and 
particulated drinks. 100 mg/kg  
 
 
FERRIC AMMONIUM CITRATE. 
INS 381 Ferric ammonium citrate Functional Class: Anticaking agent. 
 
Food 
Cat No Food Category Max 
Level Notes 
14.1.4.3 Concentrates (liquid or solid) for water -based 
flavoured drinks. 10 mg/kg 23 
 
FERROCYANIDES. 
INS 535 Sodium ferrocyanide Functional Class: Anticaking agent. 
INS 536 Potassium ferrocyanide Functional Class: Anticaking agent. 
INS 538 Calcium ferrocyanide Functional Class: Anticaking agent. 
 
Food 
Cat No Food Category Max 
Level Notes 
12.1.1 Salt.  14 mg/kg 24 & 107 
12.1.2 Salt Substitutes.  20 mg/kg 24 
12.2.2 Seasonings and condiments. 20 mg/kg 24 
 
FERROUS GLUCONATE. 
INS 579 Ferrous gluconate Functional Class: Colour retention agent. 
 
Food 
Cat No Food Category Max 
Level Notes ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
78 
 04.2.2.3 Vegetables (including mushrooms and 
fungi, roots and tubers, pulses and legumes, 
and aloe vera), and seaweeds in vinegar, oil, 
brine, or soybean sauce. 150 mg/kg 23 & 48 
 
FERROUS LACTATE. 
INS 585 Ferrous lactate Functional Class: Colour retention agent. 
 
Food 
Cat No Food Category Max 
Level Notes 
04.2.2.3 Vegetables (including mushrooms and 
fungi, roots and tubers, pulses and legumes, 
and aloe vera), and seaweeds in vinegar, oil, 
brine, or soybean sauce. 150 mg/kg 23 & 48 
 
FORMIC ACID. 
INS 236 Formic acid Functional Class: Preservative. 
 
Food 
Cat No Food Category Max 
Level Notes 
12.6 Sauces and like products.  200 mg/kg 25 
14.1.4 Water-based flavoured drinks, including 
"sport," "energy," or "electrolyte" drinks 
and particulated drinks. 100 mg/kg 25 
 
GLUCONO DELTA-LACTONE. 
INS 575  Glucono delta-lactone Functional Class: Acidity regulator, Raising 
agent,  Sequestrant. 
 
Food 
Cat No Food Category Max 
Level Notes 
01.6.6 Whey protein cheese.  GMP  
 
GLYCEROL ESTER OF WOOD ROSIN. 
INS 445(iii) Glycerol ester of wood rosin Functional Class: Emulsifier. 
 
Food 
Cat No Food Category Max 
Level Notes 
04.1.1.2 Surface-treated fresh fruit.  110 mg/kg  
04.2.1.2 Surface-treated fresh vegetables (including 110 mg/kg  ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
79 
 mushrooms and fungi, roots and tubers, 
pulses and legumes, and aloe vera), 
seaweeds, and nuts and seeds.  
14.1.4 Water-based flavoured drinks, including 
"sport," "energy," or "electrolyte" drinks and 
particulated drinks.  150 mg/kg  
 
 
GRAPE SKIN EXTRACT. 
INS 163(ii) Grape skin extract Functional Class: Colour. 
 
Food 
Cat No Food Category Max 
Level Notes 
01.1.2 Dairy-based drinks, flavoured and/or 
fermented (e.g., chocolate milk, cocoa, 
eggnog, drinking  yoghurt, wheybased 
drinks). 150 mg/kg 52 & 181 
01.4.4 Cream analogues.  150 mg/kg 181 & 
201 
01.5.2 Milk and cream powder analogues.   150 mg/kg 181, 201 
& 209 
01.6.2.2 Rind of ripened cheese.  1000 
mg/kg  
01.6.4.2 Flavoured processed cheese, including  
containing fruit, vegetables, meat, etc. 1000 
mg/kg  
01.6.5 Cheese analogues.  1000 
mg/kg  
01.7 Dairy-based desserts (e.g., pudding, fruit or 
flavoured yoghurt). 200 mg/kg 181 
02.4 Fat-based desserts excluding dairy -based 
dessert products of food category 01.7.  200 mg/kg 181 
03.0 Edible ices, including sherbet and sorbet.  100 mg/kg 181 
04.1.2.3 Fruit in vinegar, oil, or brine.  1500 
mg/kg 161 
04.1.2.4 Canned or bottled (pasteurized) fruit.  1500 
mg/kg 181 
04.1.2.5 Jams, jellies, marmelades.  500 mg/kg 161 & 
181 
04.1.2.6 Fruit-based spreads (e.g., chutney) excluding 
products of food category 04.1.2.5. 500 mg/kg 161 & 
181 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
80 
 04.1.2.7 Candied fruit.  1000 
mg/kg  
04.1.2.8 Fruit preparations, including pulp, purees, 
fruit toppings and coconut milk. 500 mg/kg  
 179, 181 
& 182 
04.1.2.9 Fruit-based desserts, including fruit -
flavoured water -based desserts.  500 mg/kg 161 & 
181 
04.1.2.10 Fermented fruit products.  500 mg/kg 161 & 
181 
04.1.2.11 Fruit fillings for pastries.  500 mg/kg 161 & 
181 
04.2.2.3 Vegetables (including mushrooms and fungi, 
roots and tubers, pulses and legumes, and 
aloe vera), and seaweeds in vinegar, oil, 
brine, or soybean sauce. 100 mg/kg 179 & 
181 
04.2.2.5 Vegetable (including mushrooms and fungi, 
roots and tubers, pulses and le gumes, and 
aloe vera), seaweed, and nut and seed purees 
and spreads (e.g., peanut butter). 100 mg/kg 179 & 
181 
04.2.2.6 Vegetable (including mushrooms and fungi, 
roots and tubers, pulses and legumes, and 
aloe vera), seaweed, and nut and seed pulps 
and preparations (e.g., vegetable desserts 
and sauces, candied vegetables) other than 
food category 04.2.2.5. 100 mg/kg 92 & 181 
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. 100 mg/kg 161 & 
181 
 05.1.5 Imitation chocolate, chocolate 
substitute products.  200 mg/kg 181 
05.1.5 Imitation chocolate, chocolate substitute product.  200 mg/kg 181 
05.3 Chewing gum. 500 mg/kg  181 
05.4 Decorations (e.g., for fine bakery wares), 
toppings (non fruit) and sweet sauces. 500 mg/kg 181 
06.3 Breakfast cereals, including rolled oats  200 mg/kg  
06.5 Cereal and starch based desserts  (e.g., rice 
pudding, tapioca pudding). 200 mg/kg 181 
07.1.2 Crackers, excluding sweet crackers.  200 mg/kg 181 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
81 
 07.1.4 Bread-type products, including bread 
stuffing and bread crumbs. 200 mg/kg 181 
08.1.2 Fresh meat, poultry, and game, comminuted.  1000 
mg/kg 4, 16 & 
94 
08.2 Processed meat, poultry, and game products 
in whole pieces or cuts. 5000 
mg/kg 16 
08.3 Processed comminuted meat, poultry, and 
game products.  5000 
mg/kg 16 
08.4 Edible casings (e.g., sausage casings)  5000 
mg/kg  
09.2.2 Frozen battered fish, fish fillets, and fish 
products, including mollusks, crustaceans, 
and echinoderms. 500 mg/kg 16 
09.2.3 Frozen minced and creamed fish products, 
including mollusks, crustaceans, and 
echinoderms. GMP 16 & 95 
09.2.4.1 Cooked fish and fish products  500 mg/kg 95 
09.2.4.2 Cooked mollusks, crustaceans, and 
echinoderms.  1000 
mg/kg  
09.2.4.3 Fried fish and fish products, including 
mollusks, crustaceans, and echinoderms. 1000 
mg/kg 16 & 95 
09.2.5 Smoked, dried, fermented,  and/or salted fish 
and fish products, including mollusks, 
crustaceans, and echinoderms. 1000 
mg/kg 22 
09.3.1 Fish and fish products, including mollusks, 
crustaceans, and echinoderms, marinated 
and/or in jelly. 500 mg/kg 16 
09.3.2 Fish and fish products,  including mollusks, 
crustaceans, and echinoderms, pickled 
and/or in brine. 1500 
mg/kg 16 
09.3.3 Salmon substitutes, caviar, and other fish roe 
products.  1500 
mg/kg  
09.3.4 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.  1500 
mg/kg 16 
09.4 Fully preserved, including canned or 
fermented fish and fish products, including 
mollusks, crustaceans, and echinoderms. 1500 
mg/kg 16 
10.1 Fresh eggs.  1500 4 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
82 
 mg/kg   
10.4 Egg-based desserts (e.g., custard).  200 mg/kg 181 
12.4 Mustards.  200 mg/kg 181 
12.5 Soups and broths.  500 mg/kg 181 
12.6.1 Emulsified sauces (e.g., mayonnaise, salad 
dressing). 300 mg/kg 181 
12.6.2 Non-emulsified sauces (e.g., ketchup, cheese 
sauce, cream sauce, brown gravy). 300 mg/kg 181 
12.6.3 Mixes for sauces and gravies.  300 mg/kg 181 
12.7 Salads (e.g., macaroni salad, potato salad) 
and sandwich spreads excluding cocoa - and 
nut-based spreads of food categor ies 
04.2.2.5 and 05.1.3. 1500 
mg/kg  
13.3 Dietetic foods intended for special medical 
purposes (excluding products of food 
category 13.1). 250 mg/kg 181 
13.4 Dietetic formulae for slimming purposes and 
weight reduction. 250 mg/kg 181 
13.5 Dietetic foods  (e.g., supplementary foods for 
dietary use) excluding products of food 
categories 13.1 - 13.4 and 13.6.  250 mg/kg 181 
13.6 Food supplements. 500 mg/kg 181 
14.1.4 Water-based flavoured drinks, including 
"sport," "energy," or "electrolyte" drinks and 
particulated drinks. 300 mg/kg 181 
15.1 Snacks - potato, cereal, flour or starch based 
(from roots and tubers, pulses and legumes). 500 mg/kg 181 
15.2 Processed nuts, including coated nuts and 
nut mixtures (with e.g., dried fruit). 300 mg/kg 181 
15.3 Snacks - fish based.  400 mg/kg  
 
GUAIAC RESIN. 
INS 314 Guaiac resin Functional Class: Antioxidant. 
 
Food 
Cat No Food Category Max 
Level Notes 
02.1.2 Vegetable oils and fats.  1000 
mg/kg  
02.1.3 Fish oil, and other animal fats.  1000  ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
83 
 mg/kg 
05.3 Chewing gum.  1500 
mg/kg  
12.6 Sauces and like products.  600 mg/kg 15 
 
HEXAMETHYLENE TETRAMINE. 
INS 239 Hexamethylene tetramine Functional Class: Preservative. 
 
Food 
Cat No Food Category Max 
Level Notes 
01.6.2.1 Ripened cheese, includes rind.  25 mg/kg 66 
 
HYDROXYBENZOATES, PARA-. 
INS 214 Ethyl para-hydroxybenzoate Functional Class: Preservative. 
INS 218 Methyl para-hydroxybenzoate Functional Class: Preservative. 
 
Food 
Cat No Food Category Max 
Level Notes 
01.6.5 Cheese analogues.  500 mg/kg 27 
04.1.2.2 Dried fruit.  800 mg/kg 27 
04.1.2.7 Candied fruit. 1000 
mg/kg 27 
04.1.2.8 Fruit preparations, including pulp, purees, 
fruit toppings and coconut milk. 800 mg/kg 27 
04.1.2.10 Fermented fruit products.  800 mg/kg 27 
04.1.2.11 Fruit fillings for pastries.  800 mg/kg 27 
04.2.2.3 Vegetables (including mushrooms and 
fungi, roots and tubers, pulses and legumes, 
and aloe vera), and seaweeds in vinegar, oil, 
brine, or soybean sauce. 1000 
mg/kg 27 
04.2.2.5 Vegetable (including mushrooms and fungi, 
roots and tubers, pulses and legumes, and 
aloe vera), seaweed, and nut and seed 
purees and spreads (e.g., peanut butter). 1000 
mg/kg 27 
04.2.2.6 Vegetable (including mushrooms and fungi, 
roots and tubers, pulses and legumes, and 
aloe vera), seaweed, and nut and seed pulps 
and preparations (e.g., vegetable desserts 
and sauces, candied vegetables) other than 1000 
mg/kg 27 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
84 
 food category 04.2.2.5. 
05.1.5 Imitation chocolate, chocolate substitute 
products.  300 mg/kg 27 
05.3 Chewing gum.  1500 
mg/kg 27 
05.4 Decorations (e.g., for fine bakery wares), 
toppings (non fruit) and sweet sauces. 300 mg/kg 27 
07.2 Fine bakery wares (sweet, salty, savoury) 
and mixes.  300 mg/kg 27 
08.4 Edible casings (e.g., sausage casings).  36 mg/kg 27 
09.3 Semi-preserved fish and fish products, 
including mollusks, crustaceans, and 
echinoderms. 1000 
mg/kg 27 
12.4 Mustards.  300 mg/kg 27 
12.6 Sauces and like products.  1000 
mg/kg 27 
14.1.4 Water-based flavoured drinks, including 
"sport," "energy," or "electrolyte" drinks 
and particulated drinks. 500 mg/kg 27 
15.1 Snacks - potato, cereal, flour or starch based 
(from roots and tubers, pulses and legumes). 300 mg/kg 27 
15.2 Processed nuts, including coated nuts and 
nut mixtures (with e.g., dried fruit). 300 mg/kg 27 
 
HYDROXYPROPYL DISTARCH PHOSPHATE. 
INS 1442  Hydroxypropyl distarch phosphateFunctional Class: Emulsifier, 
Stabilizer, Thickener. 
 
Food 
Cat No Food Category Max 
Level Notes 
01.8.2 Dried whey and whey products, excluding 
whey cheeses.  10000 
mg/kg  
 
INDIGOTINE (INDIGO CARMINE). 
INS 132 Indigotine (Indigo carmine) Functional Class: Colour. 
 
Food 
Cat No Food Category Max 
Level Notes 
01.1.2 Dairy-based drinks, flavoured and/or 300 mg/kg 52 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
85 
 fermented (e.g., chocolate milk, cocoa, 
eggnog, drinking yoghurt, whey based 
drinks). 
01.6.1 Unripened cheese.  200 mg/kg 3 
01.6.2.2 Rind of ripened cheese.  100 mg/kg  
01.6.4.2 Flavoured processed cheese, including 
containing fruit, vegetables, meat, etc. 100 mg/kg  
01.6.5 Cheese analogues. 200 mg/kg 3 & 161 
01.7 Dairy-based desserts (e.g., pudding, fruit or 
flavoured yoghurt). 150 mg/kg  
02.1.3 Fish oil, and other animal fats . 300 mg/kg 161 
02.3 Fat emulsions mainly of type oil -in-water, 
including mixed and/or flavoured products 
based on fat emulsions.  161 300 
mg/kg 
02.4 Fat-based desserts excluding dairy -based 
dessert products of food category 01.7. 150 mg/kg  
03.0 Edible ices, including sherbet and sorbet  150 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. 150 mg/kg 161 & 
182 
04.1.2.9 Fruit-based desserts, including fruit -
flavoured water -based desserts.  150 mg/kg 161 
04.1.2.11 Fruit fillings for pastries.  150 mg/kg 161 
04.2.2.3 Vegetables (including mushrooms and 
fungi, roots and tubers, pulses and legumes, 
and aloe vera), and seaweeds in vinegar, oil, 
brine, or soybean sauce. 150 mg/kg 161 
04.2.2.6 Vegetable (including mushrooms and fungi, 
roots and tubers, pulses and legumes, and 
aloe vera), seaweed, and nut and seed pulps 
and preparations (e.g., vegetable desserts 
and sauces, candied ve getables) other than 
food category 04.2.2.5. 200 mg/kg 92 & 161 
04.2.2.7 Fermented vegetable (including mushrooms 
and fungi, roots and tubers, pulses and 
legumes, and aloe vera) and seaweed 300 mg/kg 161 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
86 
 products, excluding fermented soybean 
products of food categories  06.8.6, 06.8.7, 
12.9.1, 12.9.2.1 and 12.9.2.3. 
05.1.4 Cocoa and chocolate products.  450 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  
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  
06.5 Cereal and starch based desserts (e.g., rice 
pudding, tapioca  pudding).  150 mg/kg  
07.2 Fine bakery wares (sweet, salty, savoury) 
and mixes. 200 mg/kg 161 
09.1.1 Fresh fish.  300 mg/kg 4, 16 & 
50 
09.2.1 Frozen fish, fish fillets, and fish products, 
including mollusks, crustaceans, and 
echinoderms. 300 mg/kg  95 
09.2.4.1 Cooked fish and fish products.  300 mg/kg 95 
09.2.4.2 Cooked mollusks, crustaceans, and 
echinoderms.  250 mg/kg  16 
09.2.5 Smoked, dried, fermented, and/or salted fish 
and fish products, including mollusks, 
crustaceans, and echinoderms. 300 mg/kg 22 & 161 
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), excluding 
products of food categories 09.3.1 - 09.3.3.  300 mg/kg 161 
09.4 Fully preserved, including canned or 
fermented fish and fish products, including 
mollusks, crustaceans, and echinoderms. 300 mg/kg  
10.1 Fresh eggs.  300 mg/kg 4 & 161 
10.4 Egg-based desserts (e.g., custard).  300 mg/kg 161 
11.4 Other sugars and syrups (e.g., xylose, maple 
syrup, sugar toppings). 300 mg/kg 161 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
87 
 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  
15.1 Snacks - potato, cereal, flour or starch based 
(from roots and tubers, pulses and legumes). 200 mg/kg  
15.2 Processed nuts, including coated nuts and 
nut mixtures (with e.g., dried fruit). 100 mg/kg  
 
IRON OXIDES. 
INS 172(i) Iron oxide, black Functional Class: Colour. 
INS 172(ii) Iron oxide, red Functional Class: Colour. 
INS 172(iii) Iron oxide, yellow Functional Class: Colour. 
 
Food 
Cat No Food Category Max 
Level Notes 
01.1.2 Dairy-based drinks, flavoured and/or 
fermented (e.g., chocolate milk, cocoa, 
eggnog, drinking yoghurt, whey based 
drinks). 20 mg/kg 52 
01.6.2.2 Rind of ripened cheese.  100 mg/kg  
01.6.4 Processed cheese.  50 mg/kg  
01.7 Dairy-based desserts (e.g., pudding, fruit or 
flavoured yoghurt). 100 mg/kg  
02.4 Fat-based desserts excluding dairy -based 
dessert products of food category 01.7. 350 mg/kg  
03.0 Edible ices, including sherbet and sorbet. 300 mg/kg  ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
88 
 04.1.1.2 Surface-treated fresh fruit.  1000 
mg/kg 4 & 16 
04.1.2.4 Canned or bottled (pasteurized) fruit.  300 mg/kg  
04.1.2.5 Jams, jellies, marmelades.  200 mg/kg  
04.1.2.6 Fruit-based spreads (e.g., chutney) 
excluding products of food category 
04.1.2.5. 500 mg/kg  
04.1.2.7 Candied fruit. 250 mg/kg  
04.1.2.9 Fruit-based desserts, including fruit -
flavoured water -based desserts.  200 mg/kg  
05.2 Confectionery including hard and soft 
candy, nougats, etc. other than food 
categories 05.1, 05.3 and 05.4. 200 mg/kg  
05.3 Chewing gum.  10000 
mg/kg 161 
05.4 Decorations (e.g., for fine bakery wares), 
toppings (non fruit) and sweet sauces.  100 mg/kg  
06.3 Breakfast cereals, including rolled oats  75 mg/kg  
06.5 Cereal and starch based desserts (e.g., rice 
pudding, tapioca pudding). 75 mg/kg  
07.2 Fine bakery wares (sweet, salty, savoury) 
and mixes.  100 mg/kg  
08.4 Edible casings (e.g., sausage casings).  1000 
mg/kg 72 
09.2.5 Smoked, dried, fermented, and/or salted fish 
and fish products, including mollusks, 
crustaceans, and echinoderms. 250 mg/kg 22 
09.3.3 Salmon substitutes, caviar, and other fish 
roe products . 100 mg/kg  
09.3.4 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.  50 mg/kg 95 
09.4 Fully preserved, including canned or 
fermented fish and fish products, including 
mollusks, crustaceans, and echinoderms. 50 mg/kg 95 
10.1 Fresh eggs.  GMP 4 
10.4 Egg-based desserts (e.g., custard).  150 mg/kg  
12.2.2 Seasonings and condiments.  1000 
mg/kg  ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
89 
 12.5 Soups and broths.  100 mg/kg  
12.6 Sauces and like products.  75 mg/kg  
13.6 Food supplements.  7500 
mg/kg 3 
14.1.4 Water-based flavoured drinks, including 
"sport," "energy," or "electrolyte" drinks and 
particulated drinks. 100 mg/kg  
15.1 Snacks - potato, cereal, flour or starch based 
(from roots and tubers, pulses and legumes). 500 mg/kg  
15.2 Processed nuts, including coated nuts and 
nut mixtures (with e.g., dried fruit). 400 mg/kg  
 
ISOPROPYL CITRATES. 
INS 384  Isopropyl citrates Functional Class: Antioxidant, Preservative, 
Sequestrant. 
 
Food 
Cat No Food Category Max 
Level Notes 
02.1.2 Vegetable oils and fats.  200 mg/kg  
02.1.3 Fish oil, and other animal fats. 200 mg/kg  
02.2.2 Fat spreads, dairy fat spreads and blended 
spreads.  100 mg/kg  
08.1.2 Fresh meat, poultry, and game, comminuted.  200 mg/kg  
08.2.1.2 Cured (including salted) and dried non -heat 
treated processed meat, poultry, and game 
products in whole pieces or cuts. 200 mg/kg  
08.3.1.2 Cured (including salted) and dried non -heat 
treated processed comminuted meat, 
poultry, and game products.  200 mg/kg  
14.1.4 Water-based flavoured drinks, including 
"sport," "energy," or "electrolyte" drinks and 
particulated drinks. 200 mg/kg  
 
LACTIC ACID, L-, D- and DL-. 
INS 270 Lactic acid, L- , D- and DL- Functional Class: Acidity regulator. 
 
Food 
Cat No Food Category Max 
Level Notes 
01.6.6 Whey protein cheese. GMP  
 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
90 
 LAURIC ARGINATE ETHYL ESTER 
INS 243 Lauric arginate ethyl ester Functional Class: Preservative 
 
Food 
Cat No Food Category Max 
Level Notes 
01.6.1 Unripened cheese.  200 mg/kg  
01.6.2.1 Ripened cheese, includes rind.  200 mg/kg  
01.6.3 Whey cheese.  200 mg/kg  
01.6.4 Processed cheese.  200 mg/kg  
01.6.5 Cheese analogues.  200 mg/kg  
01.7 Dairy-based desserts (e.g., pudding, fruit or 
flavoured yoghurt). 200 mg/kg 170 
02.2.2 Fat spreads, dairy fat spreads and blended 
spreads.  200 mg/kg 214 & 
215 
04.1.2.2 Dried fruit. 200 mg/kg  
04.1.2.11 Fruit fillings for pastries.  200 mg/kg  
04.2.1.2 Surface-treated fresh vegetables (including 
mushrooms and fungi, roots and tubers, 
pulses and legumes, and aloe vera), 
seaweeds, and nuts and seeds. 200 mg/kg  
04.2.1.3 Peeled, cut or shredded fresh vegetables 
(including mushrooms and fungi, roots and 
tubers, pulses and legumes, and aloe vera), 
seaweeds, and nuts and seeds. 200 mg/kg  
04.2.2.3 Vegetables (including mushrooms and 
fungi, roots and tubers, pulses and legumes, 
and aloe vera), and seaweeds in vinegar, oil, 
brine, or soybean  sauce.  200 mg/kg  
05.1.3 Cocoa-based spreads, including fillings  200 mg/kg  
05.3 Chewing gum.  225 mg/kg  
06.5 Cereal and starch based desserts (e.g., rice 
pudding, tapioca pudding). 200 mg/kg  
10.2 Egg products.  200 mg/kg  
10.4 Egg-based desserts (e.g., custard).  200 mg/kg  
12.2.2 Seasonings and condiments.  200 mg/kg  
12.5.1 Ready-to-eat soups and broths, including 
canned, bottled, and frozen. 200 mg/kg  
12.5.2 Mixes for soups and broths.  200 mg/kg 127 
12.6.1 Emulsified sauces (e.g., mayonnaise, salad 
dressing).  200 mg/kg  ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
91 
 12.6.2 Non-emulsified sauces (e.g., ketchup, cheese 
sauce, cream sauce, brown gravy). 200 mg/kg  
12.7 Salads (e.g., macaroni salad, potato salad) 
and sandwich spreads excluding cocoa - and 
nut-based spreads of food categories 
04.2.2.5 and 05.1.3. 200 mg/kg  
14.1.4.1 Carbonated water -based flavoured drinks  50 mg/kg  
14.1.4.2 Non-carbonated water -based flavoured 
drinks, including punches and ades. 50 mg/kg  
14.1.4.3 Concentrates (liquid or  solid) for water -
based flavoured drinks. 50 mg/kg  127 
 
LYSOZYME . 
INS 1105 Lysozyme Functional Class: Preservative. 
 
Food 
Cat No Food Category Max 
Level Notes 
01.6.2 Ripened cheese . GMP  
 
 
MAGNESIUM CARBONATE. 
INS 504(i) Magnesium carbonate Functional Class: Acidity regulator, 
Anticaking agent,  Colour retention agent. 
 
Food 
Cat No Food Category Max 
Level Notes 
01.8.2 Dried whey and whey products, excluding 
whey cheeses.  10000 
mg/kg  
11.1.2 Powdered sugar, powdered dextrose.  15000 
mg/kg 56 
12.1.1 Salt. GMP  
 
MAGNESIUM OXIDE. 
INS 530 Magnesium oxide Functional Class: Anticaking agent. 
 
Food 
Cat No Food Category Max 
Level Notes 
01.8.2 Dried whey and whey products, excluding 10000  ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
92 
 whey cheeses. mg/kg 
12.1.1 Salt. GMP  
 
MAGNESIUM SILICATE, SYNTHETIC. 
INS 553(i) Magnesium silicate, synthetic Functional Class: Anticaking agent. 
 
Food 
Cat No Food Category Max 
Level Notes 
01.8.2 Dried whey and whey products, excluding 
whey cheeses.  10000 
mg/kg  
11.1.2 Powdered sugar, powdered dextrose.  15000 
mg/kg 56 
12.1.1 Salt. GMP  
 
MALIC ACID, DL-. 
INS 296 Malic acid, DL- Functional Class: Acidity regulator. 
 
Food 
Cat No Food Category Max 
Level Notes 
01.6.6 Whey protein cheese.  GMP  
14.1.2.1 Fruit juice.  GMP 115 
14.1.2.3 Concentrates for fruit juice.  GMP 115 & 127 
14.1.3.1 Fruit nectar.  GMP  
14.1.3.3 Concentrates for fruit nectar.  GMP 127 
 
MICROCRYSTALLINE CELLULOSE (CELLULOSE GEL). 
INS 460(i)  Microcrystalline cellulose (Cellulose gel) Functional Class: 
Anticaking agent, Bulking agent, Carrier, Emulsifier, Foaming 
agent, Glazing agent, Stabilizer, Thickener. 
 
Food 
Cat No Food Category Max 
Level Notes 
01.8.2 Dried whey and whey products, excluding 
whey cheeses.  10000 
mg/kg  
 
MICROCRYSTALLINE WAX. 
INS 905c(i) Microcrystalline wax Functional Class: Glazing agent. ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
93 
  
Food 
Cat No Food Category Max 
Level Notes 
01.6.2.2 Rind of ripened cheese.  30000 
mg/kg  
04.1.1.2 Surface-treated fresh fruit.  50 mg/kg  
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. 50 mg/kg  
05.2 Confectionery including hard and soft 
candy, nougats, etc. other than food 
categories 05.1, 05.3 and 05.4. GMP 3 
05.3 Chewing gum.  20000 
mg/kg 3 
 
NATAMYCIN (PIMARICIN). 
INS 235 Natamycin (Pimaricin) Functional Class: Preservative. 
 
Food 
Cat No Food Category Max 
Level Notes 
01.6.1 Unripened cheese.  40 mg/kg 3 & 80 
01.6.2 Ripened cheese.  40 mg/kg 3 & 80 
01.6.4 Processed cheese. 40 mg/kg 3 & 80 
01.6.5 Cheese analogues. 40 mg/kg 3 & 80 
01.6.6 Whey protein cheese . 40 mg/kg 3 & 80 
08.2.1.2 Cured (including salted) and dried non -heat 
treatedprocessed meat, poultry, and game 
products in whole pieces or cuts.  6 mg/kg  
08.3.1.2 Cured (including salted) and dried non -heat 
treated processed comminuted meat, 
poultry, and game products. 20 mg/kg 3 & 81 
 
NEOTAME. 
INS 961 Neotame Functional Class: Flavour enhancer, Sweetener. 
 
Food 
Cat No Food Category Max 
Level Notes 
01.1.2 Dairy-based drinks, flavoured and/or 20 mg/kg 161 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
94 
 fermented (e.g., chocolate milk, cocoa, 
eggnog, drinking yoghurt, wheybased 
drinks). 
01.3.2 Beverage whiteners.  65 mg/kg 161 
01.4.4 Cream analogues.  33 mg/kg 161 
01.5.2 Milk and cream powder analogues.  65 mg/kg 161 
01.6.5 Cheese analogues.  33 mg/kg 161 
01.7 Dairy-based desserts (e.g., pudding, fruit or 
flavoured yoghurt). 100 
mg/kg 161 
02.3 Fat emulsions mainly of type oil -in-water, 
including mixed and/or flavoured products 
based on fat emulsions. 10 mg/kg 161 
02.4 Fat-based desserts excluding dairy -based 
dessert products of food category 01.7. 100 
mg/kg 161 
03.0 Edible ices, including sherbet and sorbet.  100 
mg/kg 161 
04.1.2.1 Frozen fruit. 100 
mg/kg 161 
04.1.2.2 Dried fruit.  100 
mg/kg 161 
04.1.2.3 Fruit in vinegar, oil, or brine.  100 
mg/kg 161 
04.1.2.4 Canned or bottled (pasteurized) fruit.  33 mg/kg 161 
04.1.2.5 Jams, jellies, marmelades.  70 mg/kg 161 
04.1.2.6 Fruit-based spreads (e.g., chutney) 
excluding products of food category 
04.1.2.5. 70 mg/kg 161 
04.1.2.7 Candied fruit.  65 mg/kg 161 
04.1.2.8 Fruit preparations, including pulp, purees, 
fruit toppings and coconut milk. 100 
mg/kg 161 
04.1.2.9 Fruit-based desserts, including fruit 
flavoured  water-based desserts.  100 
mg/kg 161 
04.1.2.10 Fermented fruit products.  65 mg/kg 161 
04.1.2.11 Fruit fillings for pastries.  100 
mg/kg 161 
04.1.2.12 Cooked fruit.  65 mg/kg 161 
04.2.2.1 Frozen vegetables (including mushrooms 
and fungi, root sand tubers, pulses and 
legumes, and aloe vera), seaweeds ,and nuts 
and seeds. 33 mg/kg 161 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
95 
 04.2.2.2 Dried vegetables (including mushrooms and 
fungi, root sand tubers, pulses and legumes, 
and aloe vera), seaweeds, and nuts and 
seeds. 33 mg/kg 161 
04.2.2.3 Vegetables (including mushrooms and 
fungi, roots and tubers, pulses and legumes, 
and aloe vera), and seaweeds in vinegar, oil, 
brine, or soybean sauce. 10 mg/kg 144 
04.2.2.4 Canned or bottled (pasteurized) or retort 
pouch vegetables (including mushrooms 
and fungi, roots and tubers, pulse sand 
legumes, and aloe vera), and seaweeds. 33 mg/kg 161 
04.2.2.5 Vegetable (including mushrooms and fungi, 
roots and tubers, pulses and legumes, and 
aloe vera), seaweed, and nut and seed 
purees and spreads (e.g., peanut  butter).  33 mg/kg 161 
04.2.2.6 Vegetable (including mushrooms and fungi, 
roots and tubers, pulses and legumes, and 
aloe vera), seaweed, and nut and seed pulps 
and preparations (e.g., vegetable desserts 
and sauces, candied vegetables) other than 
food category 04.2.2.5. 33 mg/kg 161 
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. 33 mg/kg 161 
04.2.2.8 Cooked or fried vegetables (including 
mushrooms and fungi, roots and tubers, 
pulses and legumes, and aloevera), and 
seaweeds 33 mg/kg 161 
05.1.2 Cocoa mixes (syrups).  33 mg/kg 97 & 161 
05.1.3 Cocoa-based spreads, including fillings.  100 
mg/kg 161 
05.1.4 Cocoa and chocolate products.  80 mg/kg 161 
05.1.5 Imitation chocolate, chocolate substitute 
products.  100 
mg/kg 161 
05.2 Confectionery including hard and soft 330 158 & 161 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
96 
 candy, nougats, etc. other than food 
categories 05.1, 05.3 and 05.4. mg/kg 
05.3 Chewing gum.  1000 
mg/kg 161 
05.4 Decorations (e.g., for fine bakery wares), 
toppings (non fruit) and sweet sauces. 100 
mg/kg 161 
06.3 Breakfast cereals, including rolled oats.  160 
mg/kg 161 
06.5 Cereal and starch based desserts (e.g., rice 
pudding, tapioca pudding). 33 mg/kg 161 
07.1 Bread and ordinary bakery wares.  70 mg/kg 161 
07.2 Fine bakery wares (sweet, salty, savoury) 
and mixes. 80 mg/kg 161 & 165 
09.3 Semi-preserved fish and fish products, 
including mollusks, crustaceans, and 
echinoderms. 10 mg/kg 161 
09.4 Fully preserved, including canned or 
fermented fish and fish products, including 
mollusks, crustaceans, and echinoderms. 10 mg/kg 161 
10.4 Egg-based desserts (e.g., custard).  100 
mg/kg 161 
11.4 Other sugars and syrups (e.g., xylose, maple 
syrup, sugar toppings). 70 mg/kg 159 
11.6 Table-top sweeteners, including those 
containing high intensity sweeteners. GMP  
12.2 Herbs, spices, seasonings and condiments 
(e.g., seasoning for instant noodles). 32 mg/kg 161 
12.3 Vinegars.  12 mg/kg 161 
12.4 Mustards.  12 mg/kg  
12.5 Soups and broths.  20 mg/kg 161 
12.6.1 Emulsified sauces (e.g., mayonnaise, salad 
dressing) . 65 mg/kg  
12.6.2 Non-emulsified sauces (e.g., ketchup, 
cheese sauce, cream sauce, brown gravy). 70 mg/kg  
12.6.3 Mixes for sauces and gravies.  12 mg/kg  
12.6.4 Clear sauces (e.g., fish sauce).  12 mg/kg  
12.7 Salads (e.g., macaroni salad, potato salad) 
and sandwich spreads excluding cocoa - and 
nut-based spreads of food categories 
04.2.2.5 and 05.1.3. 33 mg/kg 161 & 166 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
97 
 13.3 Dietetic foods intended for special medical 
purposes (excluding products of food 
category 13.1). 33 mg/kg  
13.4 Dietetic formulae for slimming purposes 
and weight reduction. 33 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.  65 mg/kg  
13.6 Food supplements.  90 mg/kg  
14.1.3.2 Vegetable nectar.  65 mg/kg 161 
14.1.3.4 Concentrates for vegetable nectar.  65 mg/kg 127 & 161 
14.1.4 Water-based flavoured drinks, including 
"sport," "energy," or "electrolyte" drinks 
and particulated drinks. 33 mg/kg 161 
14.1.5 Coffee, coffee substitutes, tea, herbal 
infusions, and other hot cereal and grain 
beverages, excluding cocoa. 50 mg/kg 160 
15.0 Ready-to-eat savouries.  32 mg/kg  
 
NISIN. 
INS 234 Nisin Functional Class: Preservative. 
 
Food 
Cat No Food Category Max 
Level Notes 
01.4.3 Clotted cream (plain).  10 mg/kg 28 
01.6.2 Ripened cheese.  12.5 
mg/kg 28 
01.6.5 Cheese analogues.  12.5 
mg/kg 28 
01.6.6 Whey protein cheese.  12.5 
mg/kg 28 
06.5 Cereal and starch based desserts (e.g., rice 
pudding, tapioca pudding).  3 mg/kg 28 
 
PECTINS. 
INS 440  Pectins Functional Class: Emulsifier, Gelling agent, Stabilizer, 
Thickener. 
 
Food 
Cat No Food Category Max 
Level Notes 
14.1.2.1 Fruit juice . GMP 35 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
98 
 14.1.2.3 Concentrates for fruit juice.  GMP 35 & 127 
14.1.3. 1 Fruit nectar.  GMP  
14.1.3.3 Concentrates for fruit nectar.  GMP 127 
 
PHOSPHATES. 
INS 338  Phosphoric acid Functional Class: Acidity regulator, Antioxidant, 
Sequestrant. 
INS 339(i) Sodium dihydrogen phosphate Functional Class :Acidity regulator, 
Emulsifier, Humectant, Raising agent,Sequestrant, Stabilizer, 
Thickener . 
INS 339(ii) Disodium hydrogen phosphate Functional Class:Acidity regulator, 
Emulsifier, Humectant, Sequestrant, Stabilizer, Thickener. 
INS 339(iii) Trisodium phosphate Functional Class:Acidity regulator, 
Emulsifier, Humectant, Preservative, Sequestrant, Stabilizer, 
Thickener. 
INS 340(i) Potassium dihydrogen phosphate Functional Class: Acidity 
regulator, Emulsifier, Humectant, Sequestrant, Stabilizer, 
Thickener . 
INS 340(ii)  Dipotassium hydrogen phosphate Functional Class:Acidity 
regulator, Emulsifier, Humectant, Sequestrant, Stabilizer, 
Thickener. 
INS 340(iii) Tripotassium phosphate Functional Class : Acidity regulator, 
Emulsifier, Humectant, Sequestrant, Stabilizer, Thickener. 
INS 341(i) Monocalcium dihydrogen phosphateFunctional Class:Acidity 
regulator, Anticaking agent, Firming agent, Flour treatment agent, 
Humectant, Raising agent, Sequestrant, Stabilizer, Thickener. 
INS 341(ii) Calcium hydrogen phosphate Functional Class :Acidity regulator, 
Anticaking agent, Firming agent, Flour treatment agent, Humectant, 
Raising agent, Stabilizer, Thickener. 
INS 341(iii) Tricalcium phosphate Functional Class :Acidity regulator, 
Anticaking agent, Emulsifier, Firming agent, Flour treatment agent, 
Humectant, Raising agent,Stabilizer, Thickener. ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
99 
 INS 342(i) Ammonium dihydrogen phosphate Functional Class: Acidity 
regulator, Flour treatment agent. 
INS 342(ii) Diammonium hydrogen phosphateFunctional Class: Acidity 
regulator, Flour treatment agent. 
INS 343(i) Magnesium dihydrogen phosphateFunctional Class: Acidity 
regulator, Anticaking agent. 
INS 343(ii) Magnesium hydrogen phosphate Functional Class: Acidity 
regulator, Anticaking agent. 
INS 343(iii) Trimagnesium phosphate Functional Class: Acidity regulator, 
Anticaking agent. 
INS 450(i) Disodium diphosphate Functional Class:Acidity regulator, 
Emulsifier, Humectant, Raising agent, Sequestrant, Stabilizer, 
Thickener. 
INS 450(ii) Trisodium diphosphate Functional Class:Acidity regulator, 
Emulsifier, Humectant, Raising agent, Sequestrant, Stabilizer, 
Thickener. 
INS 450(iii) Tetrasodium diphosphate Functional Class :Acidity regulator, 
Emulsifier, Humectant, Raising agent, Sequestrant, Stabilizer, 
Thickener. 
INS 450(v) Tetrapotassium diphosphate Functional Class:Acidity regulator, 
Emulsifier, Humectant, Raising agent, Sequestrant, Stabilizer, 
Thickener. 
INS 450(vi) Dicalcium diphosphate Functional Class:Acidity regulator, 
Emulsifier, Firming agent, Raising agent, Sequestrant, Stabilizer, 
Thickener. 
INS 450(vii) Calcium dihydrogen diphosphate Functional Class:Acidity 
regulator, Emulsifier, Humectant, Raising agent, Sequestrant, 
Stabilizer. 
INS 451(i) Pentasodium triphosphate Functional Class:Acidity regulator, 
Emulsifier, Humectant, Sequestrant, Stabilizer, Thickener. 
INS 451(ii) Pentapotassium triphosphate Functional Class:Acidity regulator , 
Emulsifier, Humectant, Sequestrant, Stabilizer, Thickener. ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
100 
 INS 452(i)  Sodium polyphosphate Functional Class:Acidity regulator, 
Emulsifier, Humectant, Raising agent, Sequestrant, Stabilizer, 
Thickener. 
INS 452(ii)  Potassium polyphosphate Functional Class :Acidity regulator, 
Emulsifier, Humectant, Raising agent, Sequestrant, Stabilizer, 
Thickener. 
INS 452(iii)  Sodium calcium polyphosphate Functional Class:  Acidity 
regulator, Emulsifier, Humectant, Raising agent, Sequestrant, 
Stabilizer. 
INS 452(iv)  Calcium polyphosphate Functional Class: Acidity regulator, 
Emulsifier, Humectant, Raising agent, Sequestrant, Stabilizer, 
Thickener. 
INS 452(v)  Ammonium polyphosphate Functional Class: Emulsifier, 
Humectant, Sequestrant, Stabilizer, Thickener. 
INS 542  Bone phosphate Functional Class: Anticaking agent, Emulsifier, 
Humectant. 
Food 
Cat No Food Category Max 
Level Notes 
01.2 Fermented and renneted milk products 
(plain), excluding food category 01.1.2 
(dairy-based drinks). 1000 
mg/kg  33 
01.5.2 Milk and cream powder analogues.  4400 
mg/kg 33 & 88 
01.8.2 Dried whey and whey products, excluding 
whey cheeses.  4400 
mg/kg 33 
02.2.1 Butter . 880 
mg/kg 33 & 34 
02.2.2 Fat spreads, dairy fat spreads and blended 
spreads . 2200 
mg/kg 33 
02.3 Fat emulsions mainly of type oil -in-water, 
including mixed and/or flavoured products 
based on fat emulsions. 2200 
mg/kg 33 
04.1.2.6 Fruit-based spreads (e.g., chutney) 
excluding products of food category 
04.1.2.5. 1100 
mg/kg 33 
04.1.2.10 Fermented fruit products.  2200 33 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
101 
 mg/kg 
04.2.1.2 Surface-treated fresh vegetables (including 
mushrooms and fungi, roots and tubers, 
pulses and legumes, and aloe vera), 
seaweeds, and nuts and seeds. 1760 
mg/kg 16 & 33 
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. 2200 
mg/kg  33 
05.1.5 Imitation chocolate, cho colate substitute 
products. 2200 
mg/kg 33 
06.3 Breakfast cereals, including rolled oats.  2200 
mg/kg 33 
08.2.3 Frozen processed meat, poultry, and game 
products in whole pieces or cuts. 2200 
mg/kg 33 
08.3 Processed comminuted meat, poultry, and 
game products.  2200 
mg/kg 33 
08.4 Edible casings (e.g., sausage casings).  1100 
mg/kg 33 
09.3.4 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.  2200 
mg/kg 33 & 193 
10.2.1 Liquid egg products.  4400 
mg/kg 33 & 67 
10.2.2 Frozen egg products. 1290 
mg/kg 33 
11.1.2 Powdered sugar, powdered dextrose.  6600 
mg/kg 33 & 56 
11.4 Other sugars and syrups (e.g., xylose, 
maple syrup, sugar toppings). 1320 
mg/kg 33 
11.6 Table-top sweeteners, including those 
containing high intensity sweeteners. 1000 
mg/kg 33 
12.1.1 Salt.  8800 
mg/kg 33 
13.3 Dietetic foods intended for special medical 
purposes (excluding products of food 2200 
mg/kg 33 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
102 
 category 13.1.) 
13.4 Dietetic formulae for slimming purposes 
and weight reduction. 2200 
mg/kg 33 
13.5 Dietetic foods (e.g., supplementary foods 
for dietary use) excluding products of food 
categories 13.1 - 13.4 and 13.6.  2200 
mg/kg 33 
13.6 Food supplements.  2200 
mg/kg 33 
14.1.2.1 Fruit juice.  1000 
mg/kg 33, 40 & 
122 
14.1.2.3 Concentrates for fruit juice.  1000 
mg/kg 33, 40, 122  
& 127 
14.1.3.1 Fruit nectar.  1000 
mg/kg 33, 40 & 
122 
14.1.3.3 Concentrates for fruit nectar.  1000 
mg/kg 33, 40, 
122& 127 
15.0 Ready-to-eat savouries.  2200 
mg/kg 33 
 
POLYDIMETHYLSILOXANE. 
INS 900a  Polydimethylsiloxane Functional Class: Anticaking agent, 
Antifoaming agent, Emulsifier 
 
Food 
Cat No Food Category Max 
Level Notes 
01.5.1 Milk powder and cream powder (plain).  10 mg/kg  
02.1.2 Vegetable oils and fats.  10 mg/kg  
02.1.3 Fish oil, and other animal fats. 10 mg/kg  
02.2.2 Fat spreads, dairy fat spreads and blended 
spreads.  10 mg/kg 152 
04.1.2.3 Fruit in vinegar, oil, or brine.  10 mg/kg  
04.1.2.4 Canned or bottled (pasteurized) fruit.  10 mg/kg  
04.1.2.5 Jams, jellies, marmelades.  30 mg/kg  
04.1.2.6 Fruit-based spreads (e.g., chutney) 
excluding products of food category 
04.1.2.5. 10 mg/kg  
04.1.2.9 Fruit-based desserts, including fruit -
flavoured water -based desserts.  110 
mg/kg  
04.1.2.10 Fermented fruit products.  10 mg/kg  ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
103 
 04.2.2.1 Frozen vegetables (including mushrooms 
and fungi, roots and tubers, pulses and 
legumes, and aloe vera), seaweeds, and 
nuts and seeds. 10 mg/kg 15 
04.2.2.3 Vegetables (including mushrooms and 
fungi, roots and tubers, pulses and 
legumes, and aloe vera), and seaweeds in 
vinegar, oil, brine, or soybean sauce. 10 mg/kg  
04.2.2.4 Canned or bottled (pasteurized) or retort 
pouch vegetables (including mushrooms 
and fungi, roots and tubers, pulse sand 
legumes, and aloe vera), and seaweeds. 10 mg/kg  
04.2.2.5 Vegetable (including mushrooms and 
fungi, roots and tubers, pulses and 
legumes, and aloe vera), seaweed, and nut 
and seed purees and spreads (e.g., peanut 
butter). 10 mg/kg  
04.2.2.6 Vegetable (including mushrooms and 
fungi, roots and tubers, pulses and 
legumes, and aloe vera), seaweed, and  
nut and seed pulps and preparations (e.g., 
vegetable desserts and sauces, candied 
vegetables) other than food category 
04.2.2.5. 50 mg/kg  
04.2.2.7 Fermented vegetable (including 
mushrooms and fungi, roots and tubers, 
pulses and legume s, 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. 10 mg/kg  
05.1.5 Imitation chocolate, chocolate substitute 
products.   10 mg/kg  
05.2 Confectionery including hard and soft 
candy, nougats, etc. other than food 
categories 05.1, 05.3 and 05.4. 10 mg/kg  
05.3 Chewing gum.  122 
mg/kg  
06.4.3 Pre-cooked pastas and noodles and like 
products. 50 mg/kg 153 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
104 
 06.6 Batters (e.g., for breading or batters for 
fish or poultry).  10 mg/kg  
12.5 Soups and broths. 10 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.  50 mg/kg  
13.6 Food supplements.  50 mg/kg  
14.1.4 Water-based flavoured drinks, including 
"sport," "energy," or "electrolyte" drinks 
and particulated drinks. 20 mg/kg  
 
POLYETHYLENE GLYCOL. 
INS 1521  Polyethylene glycol Functional Class: Antifoaming agent, Carrier,  
Emulsifier, Glazing agent. 
 
Food 
Cat No Food Category Max 
Level Notes 
04.1.1.2 Surface-treated fresh fruit.  GMP  
05.3 Chewing gum.  20000 
mg/kg  
11.6 Table-top sweeteners, including those 
containing high intensity sweeteners.  10000 
mg/kg  
13.6 Food supplements.  70000 
mg/kg  
14.1.4 Water-based flavoured drinks, including 
"sport," "energy," or "electrolyte" drinks 
and particulated drinks.  1000 
mg/kg  
 
POLYSORBATES . 
INS 432   Polyoxyethylene (20) sorbitan monolaurate Functional Class: 
Emulsifier. 
INS 433  Polyoxyethylene (20) sorbitan monooleate Functional Class: 
Emulsifier. ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
105 
 INS 434  Polyoxyethylene (20) sorbitan monopalmitate Functional Class: 
Emulsifier. 
INS 435  Polyoxyethylene (20) sorbitan monostearate Functional Class: 
Emulsifier. 
INS 436 Polyoxyethylene (20) sorbitan tristearateFunctional Class: Emulsifier. 
 
Food 
Cat No Food Category Max 
Level Notes 
01.1.2 Dairy-based drinks, flavoured and/or 
fermented (e.g.,chocolate milk, cocoa, 
eggnog, drinking yoghurt, whey based 
drinks). 3000 
mg/kg  
01.3.2 Beverage whiteners.  4000 
mg/kg  
01.4.1 Pasteurized cream (plain).  1000 
mg/kg  
01.4.2 Sterilized and UHT creams, whipping 
and whipped creams, and reduced fat 
creams (plain). 1000 
mg/kg  
01.4.3 Clotted cream (plain).  1000 
mg/kg  
01.4.4 Cream analogues.  5000 
mg/kg  
01.5.2 Milk and cream powder analogues.  4000 
mg/kg  
01.6.1 Unripened cheese.  80 
mg/kg 38 
01.7 Dairy-based desserts (e.g., pudding, fruit 
or flavoured yoghurt). 3000 
mg/kg  
02.1.2 Vegetable oils and fats.  5000 
mg/kg 102 
02.1.3 Fish oil, and other animal fats.  5000 
mg/kg 102 
02.2.2 Fat spreads, dairy fat spreads and 
blended spreads.  5000 
mg/kg 102 
02.3 Fat emulsions mainly of type oil -in-
water, including mixed and/or flavoured 
products based on fat emulsions. 5000 
mg/kg 102 
02.4 Fat-based desserts excluding dairy -based 
dessert products of food category 01.7 3000 
mg/kg 102 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
106 
 03.0 Edible ices, including sherbet and sorbet.  1000 
mg/kg  
04.1.2.8 Fruit preparations, including pulp, 
purees, fruit toppings and coconut milk. 1000 
mg/kg 154 
04.1.2.9 Fruit-based desserts, including fruit -
flavoured water -based desserts.  3000 
mg/kg  
04.1.2.11 Fruit fillings for pastries.  3000 
mg/kg  
04.2.2.6 Vegetable (including mushrooms and 
fungi, roots and tubers, pulses and 
legumes, and aloe vera), seaweed, and 
nut and seed pulps and preparations (e.g., 
vegetable desserts and sauces, candied 
vegetables) other than food category 
04.2.2.5. 3000 
mg/kg  
05.1.2 Cocoa mixes (syrups).  500 
mg/kg  
05.1.3 Cocoa-based spreads, including fillings.  1000 
mg/kg  
05.1.4 Cocoa and chocolate products.  5000 
mg/kg 101 
05.1.5 Imitation chocolate, chocolate substitute 
products.  5000 
mg/kg  
05.2 Confectionery including hard and soft 
candy, nougats, etc. other than food 
categories 05.1, 05.3 and 05.4. 1000 
mg/kg  
05.3 Chewing gum.  5000 
mg/kg  
05.4 Decorations (e.g., for fine bakery wares), 
toppings (non fruit) and sweet sauces. 3000 
mg/kg  
06.4.2 Dried pastas and noodles and like 
products.  5000 
mg/kg  
06.4.3 Pre-cooked pastas and noodles and like 
products. 5000 
mg/kg 151 
06.5 Cereal and starch based desserts (e.g., 
rice pudding, tapioca pudding). 3000 
mg/kg  
06.6 Batters (e.g., for breading or batters for 
fish or poultry).  5000 
mg/kg 2 
07.1.1 Breads and rolls.  3000 
mg/kg  ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
107 
 07.1.2 Crackers, excluding sweet crackers.  5000 
mg/kg 11 
07.1.3 Other ordinary bakery products (e.g., 
bagels, pita, English muffins). 3000 
mg/kg 11 
07.1.4 Bread-type products, including bread 
stuffing and bread crumbs. 3000 
mg/kg 11 
07.1.5 Steamed breads and buns.  3000 
mg/kg 11 
07.1.6 Mixes for bread and ordinary bakery 
wares  3000 
mg/kg 11 
07.2 Fine bakery wares (sweet, salty, savoury) 
and mixes.  3000 
mg/kg  
08.2 Processed meat, poultry, and game 
products in whole pieces or cuts. 5000 
mg/kg  
08.3 Processed comminuted meat, poultry, 
and game products.  5000 
mg/kg  
08.4 Edible casings (e.g., sausage casings).  1500 
mg/kg  
10.4 Egg-based desserts (e.g., custard).  3000 
mg/kg  
12.1.1 Salt. 10 
mg/kg  
12.2.1 Herbs and spices.  2000 
mg/kg  
12.2.2 Seasonings and condiments.  5000 
mg/kg  
12.5 Soups and broths.  1000 
mg/kg  
12.6.1 Emulsified sauces (e.g., mayonnaise, 
salad dressing).  3000 
mg/kg  
12.6.2 Non-emulsified sauces (e.g., ketchup, 
cheese sauce, cream sauce, brown 
gravy). 5000 
mg/kg  
12.6.3 Mixes for sauces and gravies.  5000 
mg/kg 127 
12.6.4 Clear sauces (e.g., fish sauce). 5000 
mg/kg  
12.7 Salads (e.g., macaroni salad, potato 
salad) and sandwich spreads excluding 
cocoa- and nut-based spreads of food 2000 
mg/kg  ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
108 
 categories 04.2.2.5 and 05.1.3.  
13.3 Dietetic foods intended for special 
medical purposes (excluding products of 
food category 13.1). 1000 
mg/kg  
13.4 Dietetic formulae for slimming purposes 
and weight reduction. 1000 
mg/kg  
13.6 Food supplements.  25000 
mg/kg  
14.1.4 Water-based flavoured drinks, including 
"sport," "energy," or "electrolyte" drinks 
and particulated drinks. 500 
mg/kg 127 
 
POLYVINYLPYRROLIDONE. 
INS 1201  Polyvinylpyrrolidone Functional Class: Emulsifier, Stabilizer, 
Thickener. 
 
Food 
Cat No Food Category Max 
Level Notes 
04.1.1.2 Surface-treated fresh fruit.  GMP  
05.3 Chewing gum. 10000 
mg/kg  
11.6 Table-top sweeteners, including those 
containing high intensity sweeteners. 3000 
mg/kg  
12.3 Vinegars.  40 
mg/kg  
13.6 Food supplements.  GMP  
14.1.4.3 Concentrates (liquid or solid) for water -
based flavoured drinks. 500 
mg/kg  
 
POTASSIUM CARBONATE. 
INS 501(i) Potassium carbonate Functional Class: Acidity regulator, Stabilizer. 
 
Food 
Cat No Food Category Max 
Level Notes 
01.8.2 Dried whey and whey products, 
excluding whey cheeses.  GMP  
 
POTASSIUM CHLORIDE. 
INS 508  Potassium chloride Functional Class: Flavour enhancer, Gelling 
agent, Thickener. ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
109 
  
Food 
Cat No Food Category Max 
Level Notes 
01.8.2 Dried whey and whey products, 
excluding whey cheeses.  GMP  
 
POTASSIUM HYDROGEN CARBONATE 
INS 501 (ii)  Potassium hydrogen carbonate Functional Class: Acidity regulator, 
Stabilizer 
 
Food 
Cat No Food Category Max 
Level Notes 
01.8.2 Dried whey and whey products, 
excluding whey cheeses.  GMP  
 
POTASSIUM HYDROXIDE. 
INS 525 Potassium hydroxide Functional Class: Acidity regulator. 
 
Food 
Cat No Food Category Max 
Level Notes 
01.8.2 Dried whey and whey products, 
excluding whey cheeses.  GMP  
 
POWDERED CELLULOSE. 
INS 460(ii)  Powdered cellulose Functional Class Anticaking agent, Bulking 
agent, Emulsifier, Glazing agent, Humectant, Stabilizer, Thickener. 
 
Food 
Cat No Food Category Max 
Level Notes 
01.8.2 Dried whey and whey products, 
excluding whey cheeses . 10000 
mg/kg  
 
PROPIONIC ACID. 
INS 280 Propionic acid Functional Class: Preservative. 
 
Food 
Cat No Food Category Max 
Level Notes 
01.6.6 Whey protein cheese.  3000 
mg/kg 70 
 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
110 
 PROPYL GALLATE. 
INS 310 Propyl gallate Functional Class: Antioxidant. 
 
Food 
Cat No Food Category Max 
Level Notes 
01.5.1 Milk powder and cream powder (plain).  200 
mg/kg 15, 75 & 
196 
01.7 Dairy-based desserts (e.g., pudding, fruit 
or flavoured yoghurt).  90 
mg/kg 2 & 15 
02.1.1 Butter oil, anhydrous milk fat, ghee.  100 
mg/kg 15, 133 
&171 
02.1.2 Vegetable oils and fats.  200 
mg/kg 15 & 130 
02.1.3 Fish oil, and other animal fats. 200 
mg/kg 15 & 130 
02.2.2 Fat spreads, dairy fat spreads and 
blended spreads.  200 
mg/kg 15 & 130 
02.3 Fat emulsions mainly of type oil -in-
water, including mixed and/or  flavoured 
products based on fat emulsions. 200 
mg/kg 15 & 130 
02.4 Fat-based desserts excluding dairy -based 
dessert products of food category 01.7.  200 
mg/kg 15 & 130 
04.1.2.9 Fruit-based desserts, including fruit -
flavoured water -based desserts.  90 
mg/kg 2 & 15 
04.2.2.2 Dried vegetables (including mushrooms 
and fungi, roots and tubers, pulses and 
legumes, and aloe vera), seaweeds, and 
nuts and seeds. 50 
mg/kg 15, 76 & 
196 
05.1 Cocoa products and chocolate products 
including imitation sand chocolate  
substitutes. 200 
mg/kg 15 & 130 
05.2 Confectionery including hard and soft 
candy, nougats, etc. other than food 
categories 05.1, 05.3 and 05.4. 200 
mg/kg 15 & 130 
05.3 Chewing gum.  1000 
mg/kg 130 
05.4 Decorations (e.g., for fine bakery wares), 
toppings (non fruit) and sweet sauces. 200 
mg/kg 15 & 130 
06.1 Whole, broken, or flaked grain, including 
rice.  100 
mg/kg 15 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
111 
 06.3 Breakfast cereals, including rolled oats.  200 
mg/kg 15 & 196 
06.4.3 Pre-cooked pastas and noodles and like 
products.  100 
mg/kg 15 & 130 
06.5 Cereal and starch based desserts (e.g., 
rice pudding, tapioca pudding). 90 
mg/kg 2 & 15 
07.1.3 Other ordinary bakery products (e.g., 
bagels, pita, English muffins). 100 
mg/kg 15 & 130 
07.2.3 Mixes for fine bakery wares (e.g., cakes, 
pancakes).  200 
mg/kg 15 & 196 
08.2 Processed meat, poultry, and game 
products in whole pieces or cuts 200 
mg/kg 15 & 130 
08.3 Processed comminuted meat, poultry, 
and game products  200 
mg/kg 15 & 130 
09.2.5 Smoked, dried, fermented, and/or salted 
fish and fish products, including 
mollusks, crustaceans, and echinoderms. 100 
mg/kg 15 & 196 
10.4 Egg-based desserts (e.g., custard). 90 
mg/kg 2 & 15 
12.2 Herbs, spices, seasonings and 
condiments (e.g., seasoning for instant 
noodles). 200 
mg/kg 15 & 130 
12.5.2 Mixes for soups and broths. 200 
mg/kg 15 & 130 
12.6 Sauces and like products.  200 
mg/kg 15 & 130 
13.6 Food supplements.  400 
mg/kg 15 & 196 
14.1.4 Water-based flavoured drinks, including 
"sport," "energy," or "electrolyte" drinks 
and particulated drinks. 1000 
mg/kg 15 
15.1 Snacks - potato, cereal, flour or starch 
based (from root sand tubers, pulses and 
legumes). 200 
mg/kg 15 & 130 
15.2 Processed nuts, including coated nuts 
and nut mixtures (with  e.g., dried fruit).  200 
mg/kg 15 & 130 
 
PROPYLENE GLYCOL ESTERS OF FATTY ACIDS. 
INS 477 Propylene glycol esters of fatty acids Functional Class: Emulsifier. 
 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
112 
 Food 
Cat No Food Category Max 
Level Notes 
01.1.2 Dairy-based drinks, flavoured and/or 
fermented (e.g., chocolate milk, cocoa, 
eggnog, drinking yoghurt, whey based 
drinks). 5000 
mg/kg  
01.3.2 Beverage whiteners.  1000 
mg/kg  
01.4.4 Cream analogues.  5000 
mg/kg 86 
01.5.2 Milk and cream powder analogues.  100000 
mg/kg  
01.7 Dairy-based desserts (e.g., pudding, fruit 
or flavoured yoghurt). 5000 
mg/kg  
02.1.2 Vegetable oils and fats.  10000 
mg/kg  
02.1.3 Fish oil, and other animal fats. 10000 
mg/kg  
02.2.2 Fat spreads, dairy fat spreads and blended 
spreads.  20000 
mg/kg  
02.3 Fat emulsions mainly of type oil -in-
water, including mixed and/or flavoured 
products based on fat emulsions. 30000 
mg/kg  
02.4 Fat-based desserts excluding dairy -based 
dessert products of food category 01.7. 40000 
mg/kg  
03.0 Edible ices, including sherbet and sorbet.  5000 
mg/kg  
04.1.2.8 Fruit preparations, including pulp, purees, 
fruit toppings and coconut milk. 40000 
mg/kg  
04.1.2.9 Fruit-based desserts, including fruit 
flavoured water -based desserts.  40000 
mg/kg  
04.1.2. 11 Fruit fillings for pastries.  40000 
mg/kg  
04.2.2.6 Vegetable (including mushrooms and 
fungi, roots and tubers, pulses and 
legumes, and aloe vera), seaweed, and 
nut and seed pulps and preparations (e.g., 
vegetable desserts and sauces, candied 
vegetables) other than food category 
04.2.2.5. 5000 
mg/kg  ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
113 
 05.1.1 Cocoa mixes (powders) and cocoa 
mass/cake.  5000 
mg/kg 97 
05.2 Confectionery including hard and soft 
candy, nougats, etc. other than food 
categories 05.1, 05.3 and 05.4. 5000 
mg/kg  
05.3 Chewing gum.  20000 
mg/kg  
05.4 Decorations (e.g., for fine bakery wares), 
toppings (non fruit) and sweet sauces. 40000 
mg/kg  
06.4.3 Pre-cooked pastas and noodles and like 
products. 5000 
mg/kg 2 & 153 
06.5 Cereal and starch based desserts (e.g., 
rice pudding, tapioca pudding). 40000 
mg/kg  
07.0 Bakery wares.  15000 
mg/kg 11 & 72 
10.4 Egg-based desserts (e.g., custard).  40000 
mg/kg  
11.4 Other sugars and syrups (e.g., xylose, 
maple syrup, sugar toppings). 5000 
mg/kg  
13.3 Dietetic foods intended for special 
medical purposes (excluding products of 
food category 13.1). 5000 
mg/kg  
13.4 Dietetic formulae for slimming purposes 
and weight reduction. 5000 
mg/kg  
14.1.4 Water-based flavoured drinks, including 
"sport," "energy," or "electrolyte" drinks 
and particulated drinks. 500 
mg/kg  
 
QUILLAIA EXTRACTS. 
INS 999(i) Quillaia extract type I Functional Class: Emulsifier, Foaming agent. 
INS 999(ii)  Quillaia extract type 2 Functional Class: Emulsifier, Foaming 
agent. 
Food 
Cat No Food Category Max 
Level Notes 
14.1.4 Water-based flavoured drinks, including 
"sport," "energy," or "electrolyte" drinks 
and particulated drinks. 50 
mg/kg 132 & 168 
 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
114 
 RIBOFLAVINS. 
INS 101(i) Riboflavin, synthetic Functional Class: Colour. 
INS 101(ii) Riboflavin 5'-phosphate sodium Functional Class: Colour. 
INS 101(iii) Riboflavin from Bacillus subtilis Functional Class: Colour. 
 
Food 
Cat No Food Category Max 
Level Notes 
01.1.2 Dairy-based drinks, flavoured and/or 
fermented (e.g., chocolate milk, cocoa, 
eggnog, drinking yoghurt, whey based 
drinks). 300 
mg/kg 52 
01.3.2 Beverage whiteners.  300 
mg/kg  
01.5.2 Milk and cream powder analogues.  300 
mg/kg  
01.6.1 Unripened cheese.  300 
mg/kg  
01.6.2.1 Ripened cheese, includes rind.  300 
mg/kg  
01.6.2.2 Rind of ripened cheese. 300 
mg/kg  
01.6.4 Processed cheese.  300 
mg/kg  
01.6.5 Cheese analogues.  300 
mg/kg  
01.7 Dairy-based desserts (e.g., pudding, fruit 
or flavoured yoghurt). 300 
mg/kg  
02.2.2 Fat spreads, dairy fat spreads and blended 
spreads.  300 
mg/kg  
02.3 Fat emulsions mainly of type oil -in-water, 
including mixed and/or flavoured 
products based on fat emulsions. 300 
mg/kg  
02.4 Fat-based desserts excluding dairy -based 
dessert products of  food category 01.7.  300 
mg/kg  
03.0 Edible ices, including sherbet and sorbet. 500 
mg/kg  
04.1.1.2 Surface-treated fresh fruit.  300 4 & 16 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
115 
 mg/kg 
04.1.2.4 Canned or bottled (pasteurized) fruit.  300 
mg/kg  
04.1.2.5 Jams, jellies, marmelades.  200 
mg/kg  
04.1.2.6 Fruit-based spreads (e.g., chutney) 
excluding products of food category 
04.1.2.5. 500 
mg/kg  
04.1.2.7 Candied fruit.  300 
mg/kg  
04.1.2.8 Fruit preparations, including pulp, purees, 
fruit toppings and coconut milk. 300 
mg/kg 182 
04.1.2.9 Fruit-based desserts, including fruit -
flavoured water -based desserts.  300 
mg/kg  
04.1.2.10 Fermented fruit products.  500 
mg/kg  
04.1.2.11 Fruit fillings for pastries. 300 
mg/kg  
04.2.1.2 Surface-treated fresh vegetables 
(including mushrooms and fungi, roots 
and tubers, pulses and legumes, and aloe 
vera), seaweeds, and nuts and seeds. 300 
mg/kg 4 & 16 
04.2.2.3 Vegetables (including mushrooms and 
fungi, roots and tubers, pulses and 
legumes, and aloe vera), and seaweeds in 
vinegar, oil, brine, or soybean sauce.  500 
mg/kg  
04.2.2.6 Vegetable (including mushrooms and 
fungi, roots and tubers, pulses and 
legumes, and aloe vera), seaweed, and nut 
and seed pulps and preparations (e.g., 
vegetable desserts and sauces, candied 
vegetables) other than food category 
04.2.2.5. 300 
mg/kg 92 
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 
12.9.2.3 500 
mg/kg  ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
116 
 05.1.5 Imitation chocolate, chocolate substitute 
products.  1000 
mg/kg  
05.2 Confectionery including hard and soft 
candy, nougats, etc. other than food 
categories 05.1, 05.3 and 05.4. 1000 
mg/kg  
05.3 Chewing gum.  1000 
mg/kg  
05.4 Decorations (e.g., for fine bakery wares), 
toppings (non fruit) and sweet sauces. 1000 
mg/kg  
06.3 Breakfast cereals, including rolled oats.  300 
mg/kg  
06.4.3 Pre-cooked pastas and noodles and like 
products.  300 
mg/kg 153 
06.5 Cereal and starch based desserts (e.g., 
rice pudding, tapioca pudding). 300 
mg/kg  
06.6 Batters (e.g., for breading or batters for 
fish or poultry).  300 
mg/kg  
06.8.1 Soybean-based beverages.  50 
mg/kg  
07.2 Fine bakery wares (sweet, salty, savoury) 
and mixes.  300 
mg/kg  
08.2 Processed meat, poultry, and game 
products in whole pieces or cuts. 1000 
mg/kg 16 
08.3 Processed comminuted meat, poultry, and 
game products.  1000 
mg/kg 16 
08.4 Edible casings (e.g., sausage casings). 1000 
mg/kg 16 
09.2.1 Frozen fish, fish fillets, and fish products, 
including mollusks, crustaceans, and 
echinoderms. 1000 
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 
09.2.4.1 Cooked fish and fish products.  300 
mg/kg 95 
09.2.4.2 Cooked mollusks, crustaceans, and 
echinoderms.  300 
mg/kg  ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
117 
 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 300 
mg/kg 22 
09.3.1 Fish and fish products, including 
mollusks, crustaceans, and echinoderms, 
marinated and/or in jelly. 300 
mg/kg 16 
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), excluding 
products 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 500 
mg/kg 95 
10.1 Fresh eggs.  300 
mg/kg 4 
10.4 Egg-based desserts (e.g., custard).  300 
mg/kg  
11.3 Sugar solutions and syrups, also 
(partially) inverted, including treacle and 
molasses, excluding products of food 
category 11.1.3. 300 
mg/kg  
11.4 Other sugars and syrups (e.g., xylose, 
maple syrup, sugar toppings). 300 
mg/kg  
12.2.2 Seasonings and condiments.  350 
mg/kg  
12.4 Mustards.  300 
mg/kg  
12.5 Soups and broths. 200 
mg/kg  
12.6 Sauces and like products.  350 
mg/kg  ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
118 
 12.7 Salads (e.g., macaroni salad, potato salad) 
and sandwich spreads excluding cocoa - 
and nut-based spreads of food categories 
04.2.2.5 and 05.1.3. 300 
mg/kg  
12.9.1 Fermented soybean paste (e.g., miso).  30 
mg/kg  
13.3 Dietetic foods intended for special 
medical purposes (excluding products of 
food category 13.1). 300 
mg/kg  
13.4 Dietetic formulae for slimming purposes 
and weight reduction. 300 
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. 50 
mg/kg  
15.1 Snacks - potato, cereal, flour or starch 
based (from root sand tubers, pulses and 
legumes). 1000 
mg/kg  
15.2 Processed nuts, including coated nuts and 
nut mixtures (with e.g., dried fruit). 1000 
mg/kg  
 
SACCHARINS . 
INS 954(i) Saccharin Functional Class: Sweetener. 
INS 954(ii) Calcium saccharin Functional Class: Sweetener. 
INS 954(iii) Potassium saccharin Functional Class: Sweetener. 
INS 954(iv) Sodium saccharin Functional Class: Sweetener.  
 
Food 
Cat No Food Category Max 
Level Notes 
01.1.2 Dairy-based drinks, flavoured and/or 
fermented (e.g., chocolate milk, cocoa, 
eggnog, drinking yoghurt, wheybased 80 
mg/kg 161 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
119 
 drinks). 
01.6.5 Cheese analogues.  100 
mg/kg 161 
01.7 Dairy-based desserts (e.g., pudding, fruit 
or flavoured yoghurt). 100 
mg/kg 161 
02.4 Fat-based desserts excluding dairy -based 
dessert products of food category 01.7. 100 
mg/kg 161 
03.0 Edible ices, including sherbet and sorbet.  100 
mg/kg 161 
04.1.2.3 Fruit in vinegar, oil, or brine.  160 
mg/kg 144 
04.1.2.4 Canned or bottled (pasteurized) fruit.  200 
mg/kg 161 
04.1.2.5 Jams, jellies, marmelades.  200 
mg/kg 161 
04.1.2.6 Fruit-based spreads (e.g., chutney) 
excluding products of food category 
04.1.2.5. 200 
mg/kg 161 
04.1.2.8 Fruit preparations, including pulp, purees, 
fruit toppings and coconut milk. 200 
mg/kg 161 
04.1.2.9 Fruit-based desserts, including fruit -
flavoured water -based desserts.  
 100 
mg/kg 161 
04.1.2.10 Fermented fruit products.  160 
mg/kg 161 
04.2.2.1 Frozen vegetables (including  mushrooms 
and fungi, root sand tubers, pulses and 
legumes, and aloe vera), seaweeds, and 
nuts and seeds. 500 
mg/kg 161 
04.2.2.2 Dried vegetables (including mushrooms 
and fungi, root sand tubers, pulses and 
legumes, and aloe vera), seaweeds, and 
nuts and seeds.  500 
mg/kg 161 
04.2.2.3 Vegetables (including mushrooms and 
fungi, roots and tubers, pulses and 
legumes, and aloe vera), and seaweeds in 
vinegar, oil, brine, or soybean sauce. 160 
mg/kg 144 
04.2.2.4 Canned or bottled (pasteurized) or retort 
pouch vegetables (including mushrooms 
and fungi, roots and tubers, pulse sand 160 
mg/kg 144 & 161 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
120 
 legumes, and aloe vera), and seaweeds. 
04.2.2.5 Vegetable (including mushrooms and 
fungi, roots and tubers, pulses and 
legumes, and aloe vera), seaweed, and 
nut and seed purees and spreads (e.g., 
peanut butter). 160 
mg/kg 161 
04.2.2.6 Vegetable (including mushrooms and 
fungi, roots and tubers, pulses and 
legumes, and aloe vera), seaweed, and 
nut and seed pulps and pre parations (e.g., 
vegetable desserts and sauces, candied 
vegetables) other than food category 
04.2.2.5. 200 
mg/kg 161 
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 161 
04.2.2.8 Cooked or fried vegetables (including 
mushrooms and fungi, roots and tubers, 
pulses and legumes, and aloevera), and 
seaweeds. 160 
mg/kg 144 & 161 
05.1.1 Cocoa mixes (powders) and cocoa 
mass/cake.  100 
mg/kg 97 & 161 
05.1.2 Cocoa mixes (syrups). 80 
mg/kg 161 
05.1.3 Cocoa-based spreads, including fillings.  200 
mg/kg 161 
05.1.4 Cocoa and chocolate products.  500 
mg/kg 161 
05.1.5 Imitation chocolate, chocolate substitute 
products.  500 
mg/kg 161 
05.2 Confectionery including hard and soft 
candy, nougats, etc. other than food 
categories 05.1, 05.3 and 05.4. 500 
mg/kg 161 & 163 
05.3 Chewing gum. 2500 
mg/kg 161 
05.4 Decorations (e.g., for fine bakery wares), 500 161 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
121 
 toppings (non fruit) and sweet sauces. mg/kg 
06.3 Breakfast cereals, including rolled oats.  100 
mg/kg 161 
06.5 Cereal and starch based desserts (e.g., 
rice pudding, tapioca pudding). 100 
mg/kg 161 
07.2 Fine bakery wares (sweet, salty, savoury) 
and mixes.  170 
mg/kg 165 
08.2.2 Heat-treated processed meat, poultry, and 
game products in whole pieces or cuts. 500 
mg/kg 161 
08.3.2 Heat-treated processed comminuted meat, 
poultry, and game products. 500 
mg/kg 161 
09.2.4.1 Cooked fish and fish products.  500 
mg/kg 161 
09.3.1 Fish and fish products, including 
mollusks, crustaceans, and echinoderms, 
marinated and/or in jelly. 160 
mg/kg 144 
09.3.2 Fish and fish products, including 
mollusks, crustaceans, and echinoderms, 
pickled and/or in brine. 160 
mg/kg 144 
09.3.4 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. 160 
mg/kg 144 
09.4 Fully preserved, including canned or 
fermented fish and fish products, 
including mollusks, crustaceans, and 
echinoderms. 200 
mg/kg 144 
10.4 Egg-based desserts (e.g., custard).  100 
mg/kg 144 
11.4 Other sugars and syrups (e.g., xylose, 
maple syrup, sugar toppings).  300 
mg/kg 159 
11.6 Table-top sweeteners, including those 
containing high intensity sweeteners. GMP  
12.2.2 Seasonings and condiments.  1500 
mg/kg 161 
12.3 Vinegars.  300 
mg/kg  
12.4 Mustards . 320 
mg/kg  ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
122 
 12.5 Soups and broths.  110 
mg/kg 161 
12.6 Sauces and like products.  160 
mg/kg  
12.7 Salads (e.g., macaroni salad, potato salad) 
and sandwich spreads excluding cocoa - 
and nut-based spreads of food categories 
04.2.2.5 and 05.1.3. 200 
mg/kg 161 & 166 
13.3 Dietetic foods intended for special 
medical purposes (excluding products of 
food category 13.1). 200 
mg/kg  
13.4 Dietetic formulae for slimming purposes 
and weight reduction. 300 
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.  200 
mg/kg  
13.6 Food supplements.  1200 
mg/kg  
14.1.3.1 Fruit nectar.  80 
mg/kg  
14.1.3.2 Vegetable nectar.  80 
mg/kg 161 
14.1.3.3 Concentrates for fruit nectar. 80 
mg/kg 127 
14.1.4.1 Carbonated water -based flavoured drinks.  300 
mg/kg 161 
14.1.4.2 Non-carbonated water -based flavoured 
drinks, including punches and ades. 300 
mg/kg 161 
14.1.4.3 Concentrates (liquid or solid) for water -
based flavoured drinks. 300 
mg/kg 127 & 161 
14.1.5 Coffee, coffee substitutes, tea, herbal 
infusions, and other hot cereal and grain 
beverages, excluding cocoa. 200 
mg/kg 160 
15.0 Ready-to-eat savouries.  100 
mg/kg  
 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
123 
 SALTS OF MYRISTIC, PALMITIC AND STEARIC ACIDS WITH 
AMMONIA, CALCIUM, POTASSIUM AND SODIUM 
INS 470(i)  Salts of myristic, palmitic and stearic acids with ammonia, calcium, 
potassium and sodiumFunctional Class: Anticaking agent, 
Emulsifier, Stabilizer. 
 
Food 
Cat No Food Category Max 
Level Notes 
12.1.1 Salt.  GMP 71 
 
SHELLAC, BLEACHED. 
INS 904 Shellac, bleached Functional Class: Glazing agent. 
 
Food 
Cat No Food Category Max 
Level Notes 
04.1.1.2 Surface-treated fresh fruit.  GMP  
04.2.1.2 Surface-treated fresh vegetables 
(including mushrooms and fungi, roots 
and tubers, pulses and legumes, and aloe 
vera), seaweeds, and nuts and seeds. GMP 79 
05.1.4 Cocoa and chocolate products.  GMP 3 
05.1.5 Imitation chocolate, chocolate substitute 
products.  GMP 3 
05.2 Confectionery including hard and soft 
candy, nougats, etc. other than food 
categories 05.1, 05.3 and 05.4. GMP 3 
05.3 Chewing gum.  GMP 3 
05.4 Decorations (e.g., for fine bakery wares), 
toppings (non fruit) and sweet sauces. GMP  
07.2 Fine bakery wares (sweet, salty, savoury) 
and mixes.  GMP 3 
13.6 Food supplements.  GMP 3 
14.1.5 Coffee, coffee substitutes, tea, herbal 
infusions, and other hot cereal and grain 
beverages, excluding cocoa. GMP 108 
15.0 Ready-to-eat savouries.  GMP 3 
 
SILICON DIOXIDE, AMORPHOUS. 
INS 551 Silicon dioxide, amorphous Functional Class: Anticaking agent. 
 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
124 
 Food 
Cat No Food Category Max 
Level Notes 
01.8.2 Dried whey and whey products, 
excluding whey cheeses.  10000 
mg/kg  
11.1.2 Powdered sugar, powdered dextrose.  15000 
mg/kg 56 
12.1.1 Salt.  GMP  
 
SODIUM ALUMINOSILICATE. 
INS 554 Sodium aluminosilicate Functional Class: Anticaking agent. 
 
Food 
Cat No Food Category Max 
Level Notes 
01.8.2 Dried whey and whey products, 
excluding whey cheeses.  10000 
mg/kg  
11.1.2 Powdered sugar, powdered dextrose.  15000 
mg/kg 56 
 
SODIUM ASCORBATE. 
INS 301 Sodium ascorbate Functional Class: Antioxidant. 
 
Food 
Cat No Food Category Max 
Level Notes 
14.1.2.1 Fruit juice . GMP  
14.1.2.3 Concentrates for fruit juice.  GMP 127 
14.1.3.1 Fruit nectar.  GMP  
14.1.3.3 Concentrates for fruit nectar .  GMP 127 
 
SODIUM CARBONATE. 
INS 500 (i)  Sodium carbonate Functional Class: Acidity regulator, Anticaking 
agent, Raising agent. 
 
Food 
Cat No Food Category Max 
Level Notes 
01.8.2 Dried whey and whey products, 
excluding whey cheeses. GMP  
02.2.1 Butter. GMP  
 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
125 
 SODIUM DIHYDROGEN CITRATE.  
INS 331(i)  Sodium dihydrogen citrateFunctional 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 milkfat, ghee.  GMP 171 
 
SODIUM HYDROGEN CARBONATE.  
INS 500(ii)  Sodium hydrogen carbonate Functional Class: Acidity regulator, 
Anticaking agent, Raising agent. 
 
Food 
Cat No Food Category Max 
Level Notes 
01.8.2 Dried whey and whey products, 
excluding whey cheeses. GMP  
02.2.1 Butter. GMP  
 
SODIUM HYDROXIDE.  
INS 524 Sodium hydroxide Functional Class: Acidity regulator. 
 
Food 
Cat No Food Category Max 
Level Notes 
01.8.2 Dried whey and whey products, 
excluding whey cheeses. GMP  
02.2.1 Butter. GMP  
 
SODIUM PROPIONATE.  
INS 281 Sodium propionate Functional Class: Preservative. 
 
Food 
Cat No Food Category Max 
Level Notes 
01.6.6 Whey protein cheese. 3000 
mg/kg 70 
 
SODIUM SESQUICARBONATE.  
INS 500(iii)  Sodium sesquicarbonate Functional Class: Acidity regulator, 
Anticaking agent, Raising agent. ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
126 
  
Food 
Cat No Food Category Max 
Level Notes 
01.8.2 Dried whey and whey products, 
excluding whey cheeses. GMP 2006 
 
SORBATES. 
INS 200 Sorbic acid Functional Class: Preservative. 
INS 201 Sodium sorbate Functional Class: Preservative. 
INS 202 Potassium sorbate Functional Class: Preservative. 
INS 203 Calcium sorbate Functional Class: Preservative. 
Food 
Cat No Food Category Max 
Level Notes 
01.3.2 Beverage whiteners. 200 
mg/kg  
01.6.3 Whey cheese. 1000 
mg/kg  
01.6.5 Cheese analogues. 3000 
mg/kg 3 
01.6.6 Whey protein cheese. 3000 
mg/kg  
02.2.2 Fat spreads, dairy fat spreads and 
blended spreads. 2000 
mg/kg  
02.3 Fat emulsions mainly of type oil -in-
water, including mixed and/or 
flavoured products based on fat 
emulsions. 1000 
mg/kg  
02.4 Fat-based desserts excluding dairy -
based dessert products of food 
category 01.7. 1000 
mg/kg  
04.1.2.3 Fruit in vinegar, oil, or brine. 1000 
mg/kg  
04.1.2.6 Fruit-based spreads (e.g., chutney) 
excluding products of food category 
04.1.2.5. 1000 
mg/kg  
04.1.2.10 Fermented fruit products. 1000 
mg/kg  ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
127 
 04.1.2.11 Fruit fillings for pastries. 1000 
mg/kg  
04.1.2.12 Cooked fruit. 1200 
mg/kg  
05.1.5 Imitation chocolate, chocolate 
substitute products. 1500 
mg/kg  
05.3 Chewing gum. 1500 
mg/kg  
06.6 Batters (e.g., for breading or batters 
for fish or poultry). 2000 
mg/kg  
09.2.4.1 Cooked fish and fish products. 2000 
mg/kg  
09.2.4.2 Cooked mollusks, crustaceans, and 
echinoderms. 2000 
mg/kg 42 
10.2.1 Liquid egg products. 5000 
mg/kg  
10.2.2 Frozen egg products. 1000 
mg/kg  
10.2.3 Dried and/or heat coagulated egg 
products. 1000 
mg/kg  
10.4 Egg-based desserts (e.g., custard). 1000 
mg/kg  
11.4 Other sugars and syrups (e.g., xylose, 
maple syrup, sugar toppings).  1000 
mg/kg  
11.6 Table-top sweeteners, including those 
containing high - intensity sweeteners.  1000 
mg/kg 42 
12.2 Herbs, spices, seasonings and 
condiments (e.g., seasoning for 
instant noodles). 1000 
mg/kg  
12.7 Salads (e.g., macaroni salad, potato 
salad) and sandwich spreads 
excluding cocoa - and nut-based 
spreads of food categories 04.2.2.5 
and 05.1.3. 1500 
mg/kg  
12.9.1 Fermented soybean paste (e.g., miso). 1000 
mg/kg  
12.9.2.1 Fermented soybean sauce. 1000 
mg/kg  
12.9.2.3 Other soybean sauces.  1000 
mg/kg  ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
128 
 13.3 Dietetic foods intended for special 
medical purposes (excluding products 
of food category 13.1). 1500 
mg/kg  
13.4 Dietetic formulae for slimming 
purposes and weight reduction. 1500 
mg/kg  
14.1.2.1 Fruit juice. 1000 
mg/kg 42, 91 & 122 
14.1.2.3 Concentrates for fruit juice. 1000 
mg/kg 42, 91, 122& 
127 
14.1.3.1 Fruit nectar. 1000 
mg/kg 42, 91 & 122 
14.1.3.3 Concentrates for fruit nectar. 1000 
mg/kg 42, 91, 122& 
127 
15.1 Snacks - potato, cereal, flour or starch 
based (from roots and tubers, pulses 
and legumes). 1000 
mg/kg 42 
15.2 Processed nuts, including coated nuts 
and nut mixtures (with e.g., dried 
fruit). 1000 
mg/kg 42 
 
STANNOUS CHLORIDE.  
INS 512        Stannous chloride Functional Class: Antioxidant,Colour 
retention agent.  
Food 
Cat No Food Category Max 
Level Notes 
04.1.2.4 Canned or bottled (pasteurized) fruit. 20 mg/kg 43 
04.2.2.4 Canned or bottled (pasteurized) or 
retort pouch vegetables (including 
mushrooms and fungi, roots and 
tubers, pulse sand legumes, and aloe 
vera), and seaweeds. 25 mg/kg 43 
14.1.4 Water-based flavoured drinks, 
including "sport,""energy," or 
"electrolyte" drinks and particulated 
drinks. 20 mg/kg 43 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
129 
 STEAROYL LACTYLATES.  
INS 481(i)         Sodium stearoyl lactylate Functional Class: Emulsifier, 
Stabilizer.  
INS 482(i)       Calcium stearoyl lactylate Functional Class: Emulsifier.  
Food 
Cat No Food Category Max 
Level Notes 
02.2.2 Fat spreads, dairy fat spreads and 
blended spreads. 10000 
mg/kg  
 
STEARYL CITRATE.  
INS 484          Stearyl citrate Functional Class: Emulsifier, Sequestrant.  
Food 
Cat No Food Category Max 
Level Notes 
02.1.2 Vegetable oils and fats. GMP  
02.1.3 Fish oil, and other animal fats. GMP  
05.3 Chewing gum. 15000 
mg/kg  
14.1.4 Water-based flavoured drinks, 
including "sport,""energy," or 
"electrolyte" drinks and particulated 
drinks. 500 
mg/kg  
 
STEVIOL GLYCOSIDES.  
INS 960        Steviol glycosides Functional Class: Sweetener. 
Food 
Cat No Food Category Max 
Level Notes 
01.1.2 Dairy-based drinks, flavoured and/or 
fermented (e.g., chocolate milk, 
cocoa, eggnog, drinking yoghurt, 
whey based drinks). 200 
mg/kg 26&201 
01.5.2 Milk and cream powder analogues. 330 
mg/kg 26&201 
01.7 Dairy-based desserts (e.g., pudding, 
fruit or flavoured yoghurt). 330 
mg/kg 26 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
130 
 02.4 Fat-based desserts excluding dairy -
based dessert products of food 
category 01.7. 330 
mg/kg 26 
03.0 Edible ices, including sherbet and 
sorbet. 270 
mg/kg 26 
04.1.2.3 Fruit in vinegar, oil, or brine. 100 
mg/kg 26 
04.1.2.4 Canned or bottled (pasteurized) fruit. 330 
mg/kg 26 
04.1.2.5 Jams, jellies, marmelades. 360 
mg/kg 26 
04.1.2.6 Fruit-based spreads (e.g., chutney) 
excluding products of food category 
04.1.2.5. 330 
mg/kg 26 
04.1.2.7 Candied fruit. 40 mg/kg 26 
04.1.2.8 Fruit preparations, including pulp, 
purees, fruit toppings and coconut 
milk. 330 
mg/kg 26 
04.1.2.9 Fruit-based desserts, including fruit -
flavoured water -based desserts.  350 
mg/kg 26 
04.1.2.10 Fermented fruit products. 115 
mg/kg 26 
04.1.2.11 Fruit fillings for pastries. 330 
mg/kg 26 
04.1.2.12 Cooked fruit. 40 
mg/kg 26 
04.2.2.2 Dried vegetables (including 
mushrooms and fungi, root sand 
tubers, pulses and legumes, and aloe 
vera), seaweeds, and nuts and seeds. 40 
mg/kg 26 
04.2.2.3 Vegetables (including mushrooms 
and fungi, roots and tubers, pulses 
and legumes, and aloe vera), and 
seaweeds in vinegar, oil, brine, or 
soybean sauce. 330 
mg/kg 26 
04.2.2.4 Canned or bottled (pasteurized) or 
retort pouch vegetables (including 
mushrooms and fungi, r oots and 
tubers, pulses and legumes, and aloe 70 mg/kg 26 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
131 
 vera), and seaweeds. 
04.2.2.5 Vegetable (including mushrooms and 
fungi, roots and tubers, pulses and 
legumes, and aloe vera), seaweed, 
and nut and seed purees and spreads 
(e.g., peanut butter). 330 
mg/kg 26 
04.2.2.6 Vegetable (including mushrooms and 
fungi, roots and tubers, pulses and 
legumes, and aloe vera), seaweed, 
and nut and seed pulps and 
preparations (e.g., vegetable desserts 
and sauces, candied vegetables) other 
than food category 04.2.2.5.  165 
mg/kg 26 
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 26 
04.2.2.8 Cooked or fried vegetables (including 
mushrooms and fungi, roots and 
tubers, pulses and legumes, and 
aloevera), and seaweeds. 40 mg/kg 26 
05.3 Chewing gum. 3500 
mg/kg 26 
06.3 Breakfast cereals, including rolled 
oats. 350 
mg/kg 26 
06.5 
 Cereal and starch based desserts (e.g., 
rice pudding, tapioca pudding). 165 
mg/kg 26 
06.8.1 Soybean-based beverages.  200 
mg/kg 26 
08.3.2 Heat-treated processed comminuted 
meat, poultry, and game products. 100 
mg/kg 26 & 202 
09.3.1 Fish and fish products, including 
mollusks, crustaceans, and 
echinoderms, marinated and/or in 
jelly. 100 
mg/kg 26 & 144 
09.3.2 Fish and fish products, including 
mollusks, crustaceans, and 165 
mg/kg 26 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
132 
 echinoderms, pickled and/or in brine. 
09.3.3 Salmon substitutes, caviar, and other 
fish roe products. 100 
mg/kg 26 
09.4 
 Fully preserved, including canned or 
fermented fish and fish products, 
including mollusks, crustaceans, and 
echinoderms. 100 
mg/kg 26 
10.4 Egg-based desserts (e.g., custard). 330 
mg/kg 26 
11.6 
 Table-top sweeteners, including those 
containing high intensity sweeteners. GMP 26 
12.2.2 Seasonings and condiments. 30 mg/kg 26 
12.4 Mustards. 130 
mg/kg 26 
12.5 Soups and broths. 50 mg/kg 26 
12.6.1 Emulsified sauces (e.g., mayonnaise, 
salad dressing). 350 
mg/kg 26 
12.6.2 
 Non-emulsified sauces (e.g., ketchup, 
cheese sauce, cream sauce, brown 
gravy). 350 
mg/kg 26 
12.6.3 Mixes for sauces and gravies. 350 
mg/kg 26 & 127 
12.6.4 Clear sauces (e.g., fish sauce). 350 
mg/kg 26 
12.7 Salads (e.g., macaroni salad, potato 
salad) and sandwich spreads 
excluding cocoa - and nut-based 
spreads of food categories 04.2.2.5 
and 05.1.3. 115 
mg/kg 26 
12.9.2.1 Fermented soybean sauce. 30 mg/kg 26 
12.9.2.2 Non-fermented soybean sauce. 165 
mg/kg 26 
12.9.2.3 Other soybean sauces. 165 
mg/kg 26 
13.3 Dietetic foods intended for special 
medical purposes (excluding products 
of food category 13.1). 350 
mg/kg 26 
13.4 Dietetic formulae for slimming 
purposes and weight reduction. 270 
mg/kg 26 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
133 
 13.5 Dietetic foods (e.g., supplementary 
foods for dietary use) excluding 
products of food categories 13.1 - 
13.4 and 13.6. 660 
mg/kg 26&198 
13.6 Food supplements. 2500 
mg/kg 26&203 
14.1.3 Fruit and vegetable nectars. 200 
mg/kg 26 
14.1.4 Water-based flavoured drinks, 
including "sport,""energy," or 
"electrolyte" drinks and particulated 
drinks. 200 
mg/kg 26 
14.1.5 Coffee, coffee substitutes, tea, herbal 
infusions, and other hot cereal and 
grain beverages, excluding cocoa. 200mg/k
g 26&160 
15.0 Ready-to-eat savouries.  170 
mg/kg 26 
 
SUCRALOSE (TRICHLOROGALACTOSUCROSE).  
INS 955       Sucralose (Trichlorogalactosucrose) Functional Class: Sweetener  
Food 
Cat No Food Category Max 
Level Notes 
01.1.2 Dairy-based drinks, flavoured and/or 
fermented (e.g.,chocolate milk, 
cocoa, eggnog, drinking yoghurt, 
whey- 
based drinks). 300 
mg/kg 161 
01.3.2 Beverage whiteners. 580 
mg/kg 161 
01.4.4 Cream analogues. 580 
mg/kg 161 
01.6.5 Cheese analogues. 500 
mg/kg 161 
01.7 Dairy-based desserts (e.g., pudding, 
fruit or flavoured yoghurt). 400 
mg/kg 161 
02.4 Fat-based desserts excluding dairy -
based dessert products of food 
category 01.7.  400 
mg/kg 161 
03.0 Edible ices, including sherbet and 320 161 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
134 
 sorbet. mg/kg 
04.1.2.1 Frozen fruit. 400 
mg/kg 161 
04.1.2.2 Dried fruit. 1500 
mg/kg 161 
04.1.2.3 Fruit in vinegar, oil, or brine. 180 
mg/kg 144 
04.1.2.4 Canned or bottled (pasteurized) fruit. 400 
mg/kg 161 
04.1.2.5 Jams, jellies, marmelades. 400 
mg/kg 161 
04.1.2.6 Fruit-based spreads (e.g., chutney) 
excluding products of food category 
04.1.2.5. 400 
mg/kg 161 
04.1.2.7 Candied fruit. 800 
mg/kg 161 
04.1.2.8 Fruit preparations, including pulp, 
purees, fruit toppings and coconut 
milk. 400 
mg/kg 161 
04.1.2.9 Fruit-based desserts, including fruit-
flavoured water -based desserts.  400 
mg/kg 161 
04.1.2.10 Fermented fruit products. 150 
mg/kg 161 
04.1.2.11 Fruit fillings for pastries. 400 
mg/kg 161 
04.1.2.12 Cooked fruit. 150 
mg/kg 161 
04.2.2.1 Frozen vegetables (including 
mushrooms and fungi, root sand 
tubers, pulses and legumes, and aloe 
vera), seaweeds, and nuts and seeds. 150 
mg/kg 161 
04.2.2.2 Dried vegetables (including 
mushrooms and fungi, root sand 
tubers, pulses and legumes, and aloe 
vera), seaweeds, and nuts and seeds. 580 
mg/kg 161 
04.2.2.3 Vegetables (including mushrooms 
and fungi, roots and tubers, pulses 
and legumes, and aloe vera), and 
seaweeds in vinegar, oil, brine, or 
soybean sauce. 400 
mg/kg  ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
135 
 04.2.2.4 Canned or bottled (pasteurized) or 
retort pouch vegetables (including 
mushrooms and fungi, roots and 
tubers, pulse sand legumes, and aloe 
vera), and seaweeds. 580 
mg/kg 161 
04.2.2.5 Vegetable (including mushrooms and 
fungi, roots and tubers, pulses and 
legumes, and aloe vera), seaweed, 
and nut and seed purees and spreads 
(e.g., peanut butter). 400 
mg/kg 161 & 169 
04.2.2.6 
 Vegetable (including mushrooms and 
fungi, roots and tubers, pulses and 
legumes, and aloe vera), seaweed, 
and nut and seed pulps and 
preparations (e.g., vegetable desserts 
and sauces, candied vegetables) other  
than food category 04.2.2.5. 400 
mg/kg 161 
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.  580 
mg/kg 161 
04.2.2.8 
 Cooked or fried vegetables (including 
mushrooms and fungi, roots and 
tubers, pulses and legumes, and 
aloevera), and seaweeds. 150 
mg/kg 144 & 161 
05.1.1 Cocoa mixes (powders) and cocoa 
mass/cake. 580 
mg/kg 97 
05.1.2 Cocoa mixes (syrups). 400 
mg/kg 97 & 161 
05.1.3 Cocoa-based spreads, including 
fillings. 400 
mg/kg 161 & 169 
05.1.4 Cocoa and chocolate products. 800 
mg/kg 161 
05.1.5 Imitation chocolate, chocolate 
substitute products. 800 
mg/kg 161 
05.2 
 Confectionery including hard and soft 
candy, nougats, etc. other than food 1800 
mg/kg 161 & 164 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
136 
 categories 05.1, 05.3 and 05.4. 
05.3 Chewing gum. 5000 
mg/kg 161 
05.4 Decorations (e.g., for fine bakery 
wares), toppings (non fruit) and sweet 
sauces. 1000 
mg/kg 161 
06.3 Breakfast cereals, including rolled 
oats. 1000 
mg/kg 161 
06. 5 
 Cereal and starch based desserts (e.g., 
rice pudding, tapioca pudding). 400 
mg/kg 161 
06.7 
 Pre-cooked or processed rice 
products, including rice cakes 
(Oriental type only).  200 
mg/kg 72 
07.1 Bread and ordinary bakery wares 650 
mg/kg 161 
07.2 Fine bakery wares (sweet, salty, 
savoury) and mixes. 700 
mg/kg 161 & 165 
09.3 Semi-preserved fish and fish 
products, including mollusks, 
crustaceans, and echinoderms. 120 
mg/kg 144 
09.4 Fully preserved, including canned or 
fermented fish and fish products, 
including mollusks, crustaceans, and 
echinoderms. 120 
mg/kg 144 
10.4 Egg-based desserts (e.g., custard). 400 
mg/kg 161 
11.4 Other sugars and syrups (e.g., xylose, 
maple syrup, sugar toppings). 1500 
mg/kg 159 & 161 
11.6 Table-top sweeteners, including those 
containing high intensity sweeteners. GMP  
12.2.1 Herbs and spices. 400 
mg/kg 161 
12.2.2 Seasonings and condiments. 700 
mg/kg 161 
12.3 Vinegars. 400 
mg/kg 161 
12.4 Mustards. 140 
mg/kg  
12.5 Soups and broths. 600 
mg/kg 161 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
137 
 12.6 Sauces and like products. 450 
mg/kg 127 
12.7 Salads (e.g., macaroni salad, potato 
salad) and sandwich spreads 
excluding cocoa - and nut -based 
spreads of food categories 04.2.2.5 
and 05.1.3. 1250 
mg/kg 161 & 169 
13.3 Dietetic foods intended for special 
medical purposes (excluding products 
of food category 13.1). 400 
mg/kg  
13.4 Dietetic formulae for slimming 
purposes and weight reduction. 320 
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. 400 
mg/kg  
13.6 Food supplements. 2400  
mg/kg  
14.1.3.1 Fruit nectar. 300 
mg/kg  
14.1.3.2 Vegetable nectar. 300 
mg/kg 161 
14.1.3.3 Concentrates for fruit nectar. 300 
mg/kg 127 
14.1.3.4 Concentrates for vegetable nectar. 300 
mg/kg 127 & 161 
14.1.4 Water-based flavoured drinks, 
including "sport,""energy," or 
"electrolyte" drinks and particulated 
drinks. 300 
mg/kg 127 & 161 
14.1.5 Coffee, coffee substitutes, tea, herbal 
infusions, and other hot cereal and 
grain beverages, excluding cocoa. 300 
mg/kg 160 & 161 
15.0 Ready-to-eat savouries.  1000 
mg/kg 161 
 
SUCROGLYCERIDES.  
INS 474          Sucroglycerides Functional Class: Emulsifier  ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
138 
 Food 
Cat No Food Category Max 
Level Notes 
01.7 
 Dairy-based desserts (e.g., pudding, 
fruit or flavoured yoghurt). 5000 
mg/kg  
02.2.2 Fat spreads, dairy fat spreads and 
blended spreads. 10000 
mg/kg 102 
02. 3 
 Fat emulsions mainly of type oil -in-
water, including mixed and/or 
flavoured  products based on fat 
emulsions. 10000 
mg/kg 102 
02.4 Fat-based desserts excluding dairy -
based dessert products of food 
category 01.7. 5000 
mg/kg  
03.0 Edible ices, including sherbet and 
sorbet. 5000 
mg/kg  
04.1.1.2 Surface-treated fresh fruit.  GMP  
04.1.2.9 Fruit-based desserts, including fruit -
flavoured water -based desserts.  5000 
mg/kg  
04.2.2.6 Vegetable (including mushrooms and 
fungi, roots and tubers, pulses and 
legumes, and aloe vera), seaweed, 
and nut and seed pulps and 
preparations (e.g., veg etable desserts 
and sauces, candied vegetables) other 
than food category 04.2.2.5. 5000 
mg/kg  
05.2 Confectionery including hard and soft 
candy, nougats, etc. other than food 
categories 05.1, 05.3 and 05.4. 5000 
mg/kg  
05.3 Chewing gum. 10000 
mg/kg  
06.5 Cereal and starch based desserts (e.g., 
rice pudding, tapioca pudding). 5000 
mg/kg  
07.2 Fine bakery wares (sweet, salty, 
savoury) and mixes. 10000 
mg/kg  
08.2.2 Heat-treated processed meat, poultry, 
and game products in whole pieces or 
cuts. 5000 
mg/kg 15 
08.3.2 Heat-treated processed comminuted 
meat, poultry, and game products. 5000 
mg/kg 15 
10.4 Egg-based desserts (e.g., custard). 5000  ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
139 
 mg/kg 
12.5 Soups and broths. 2000 
mg/kg  
12.6 Sauces and like products. 10000 
mg/kg  
13.3 Dietetic foods intended for special 
medical purposes(excluding products 
of food category 13.1) 5000 
mg/kg  
13.4 Dietetic formulae for slimming 
purposes and weight reduction. 5000 
mg/kg  
14.1.5 Coffee, coffee substitutes, tea, herbal 
infusions, and other hot cereal and 
grain beverages, excluding cocoa. 1000 
mg/kg 176 
 
SUCROSE ACETATE ISOBUTYRATE.  
INS 444           Sucrose acetate isobutyrate Functional Class: Emulsifier, 
Stabilizer.  
Food 
Cat No Food Category Max 
Level Notes 
14.1.4 Water-based flavoured drinks, 
including "sport,""energy," or 
"electrolyte" drinks and particulated 
drinks. 500 
mg/kg  ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
140 
 SULFITES.  
INS 220          Sulfur dioxide Functional Class: Antioxidant, Preservative  
INS 221          Sodium sulfite Functional Class: Antioxidant, Preservative  
INS 222          Sodium hydrogen sulfite Functional Class: Antioxidant, 
Preservative  
INS 223          Sodium metabisulfite Functional Class: Antioxidant, Bleaching   
agent, Flour treatment agent, Preservative.  
INS 224          Potassium metabisulfite Functional Class: Antioxidant, 
Preservative.  
INS 225          Potassium sulfite Functional Class: Antioxidant, Preservative.  
INS 227         Calcium hydrogen sulfite Functional Class: Antioxidant, 
Preservative.  
INS 228         Potas sium bisulfite Functional Class: Antioxidant, Preservative.  
INS 539         Sodium thiosulfate Functional Class: Antioxidant, Sequestrant 
Food 
Cat No Food Category Max 
Level Notes 
04.1.1.2 Surface-treated fresh fruit.  30 mg/kg 44 & 204 
04.1.2.1 Frozen fruit. 500 
mg/kg 44 & 155 
04.1.2.2 Dried fruit. 1000 
mg/kg 44, 135 
&218 
04.1.2.3 Fruit in vinegar, oil, or brine. 100 
mg/kg 44 
04.1.2.5 Jams, jellies, marmelades. 100 
mg/kg 44 
04.1.2.7 Candied fruit. 100 
mg/kg 44 
04.1.2.8 
 Fruit preparations, including pulp, 
purees, fruit toppings and coconut 
milk. 500 
mg/kg 44 
04.1.2.9 
 Fruit-based desserts, including fruit -
flavoured water -based desserts.  100 
mg/kg 44 
04.1.2.10 Fermented fruit products. 100 
mg/kg 44 
04.1.2.11 Fruit fillings for pastries. 100 
mg/kg 44 
04.2.1.3 Peeled, cut or shredded fresh 50 mg/kg 44, 76 & 136 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
141 
  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, root sand 
tubers, pulses and legumes, and aloe 
vera), seaweeds, and nuts and seeds. 50 mg/kg 44, 76, 136 
& 137 
04.2.2.2 
 Dried vegetables (including 
mushrooms and fungi, root sand 
tubers, pulses and legumes, and aloe 
vera), seaweeds, and nuts and seeds.  500 
mg/kg 44 & 105 
04.2.2.3 
 Vegetables (including mushrooms 
and fungi, roots and tubers, pulses 
and legumes, and aloe vera), and 
seaweeds in vinegar, oil, brine, or 
soybean sauce. 100 
mg/kg 44 
04.2.2.4 Canned or bottled (pasteurized) or 
retort pouch vegetables (including 
mushrooms and fungi, roots and 
tubers, pulse sand legumes, and aloe 
vera), and seaweeds. 50 mg/kg 44 
04.2.2.5 
 Vegetable (including mushrooms and 
fungi, roots and tubers, pulses and 
legumes, and aloe vera), seaweed, 
and nut and seed purees and spreads 
(e.g., peanut butter). 500 
mg/kg 44 & 138 
04.2.2.6 Vegetable (including mushrooms and 
fungi, roots and tubers, pulses and 
legumes, and aloe vera), seaweed, 
and nut and seed pulps and 
preparations (e.g., vegetable desserts 
and sauce s, candied vegetables) other 
than food category 04.2.2.5. 300 
mg/kg 44 & 205 
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 fo od categories 06.8.6, 500 
mg/kg 44 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
142 
 06.8.7, 12.9.1, 12.9.2.1 and12.9.2.3. 
06.2.1 Flours. 200 
mg/kg 44 
06.2.2 Starches. 50 mg/kg 44 
06.4.3 Pre-cooked pastas and noodles and 
like products. 20 mg/kg 44 
07.2 Fine bakery wares (sweet, salty, 
savoury) and mixes.  50 mg/kg 44 
09.1.2 Fresh mollusks, crustaceans, and 
echinoderms. 100 
mg/kg 44 
09.2.1 Frozen fish, fish fillets, and fish 
products, including mollusks, 
crustaceans, and echinoderms. 100 
mg/kg 44& 139 
09.2.4.2 Cooked mollusks, crustaceans, and 
echinoderms. 150 
mg/kg 44 
09.2.5 Smoked, dried, fermented, and/or 
salted fish and fish products, 
including mollusks, crustaceans, and 
echinoderms. 30 mg/kg 44 
09.4 Fully preserved, including canned or 
fermented fish and fish products, 
including mollusks,  crustaceans, and 
echinoderms. 150 
mg/kg 44& 140 
11.1.1 White sugar, dextrose anhydrous, 
dextrose monohydrate, fructose. 15mg/kg 44 
11.1.2 Powdered sugar, powdered dextrose. 15mg/kg 44 
11.1.3 Soft white sugar, soft brown sugar, 
glucose syrup, dried glucose syrup, 
raw cane sugar. 20 mg/kg 44& 111 
11.1.5 Plantation or mill white sugar. 70 mg/kg 44 
11.2 Brown sugar excluding products of 
food category 11.1.3. 40 mg/kg 44 
11.3 Sugar solutions and syrups, also 
(partially) inverted, including treacle 
and molasses, excluding products of 
food category 11.1.3. 70 mg/kg 44 
11.4 Other sugars and syrups (e.g., xylose, 
maple syrup, sugar toppings). 40 mg/kg 44 
12.2.1 Herbs and spices. 150 
mg/kg 44 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
143 
 12.2.2 Seasonings and condiments. 200 
mg/kg 44 
12.3 Vinegars. 100 
mg/kg 44 
12.4 Mustards. 250 
mg/kg 44& 106 
12.6 Sauces and like products. 300 
mg/kg 44 
14.1.2.1 Fruit juice. 50 mg/kg 44& 122 
14.1.2.2 Vegetable juice. 50 mg/kg 44& 122 
14.1.2.3 Concentrates for fruit juice. 50 mg/kg 44, 122 
&127 
14.1.2.4 Concentrates for vegetable juice. 50 mg/kg 44, 122 
&127 
14.1.3.1 Fruit nectar. 50 mg/kg 44& 122 
14.1.3.2 Vegetable nectar. 50 mg/kg 44 & 122 
14.1.3.3 Concentrates for fruit nectar. 50 mg/kg 44, 122 
&127 
14.1.3.4 Concentrates for vegetable nectar. 50 mg/kg 44, 122& 
101 
14.1.4 Water-based flavoured drinks, 
including "sport,""energy," or 
electrolyte" drinks and particulated 
drinks. 70 mg/kg 44, 127 
&143 
15.1 Snacks - potato, cereal, flour or starch 
based (from roots and tubers, pulses 
and legumes). 50 mg/kg 44 
 
* SUNSET YELLOW FCF  
INS 110            Sunset yellow FCF Functional Class: Colour . 
Food 
Cat No Food Category Max 
Level Notes 
01.1.2 Dairy-based drinks, flavoured and/or 
fermented (e.g., chocolate milk, 
cocoa, eggnog, drinking yoghurt, 
whey based drinks). 300 
mg/kg 52 
01.6.1 Unripened cheese. 300 3 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
144 
 mg/kg 
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 
legumes, and aloe vera), seaweed, 
and nut and seed pulps and 50 mg/kg 92 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
145 
 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 
oats 300 
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, poultry, 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 
non-heat treated processed 
comminuted meat, poultry, and game 135 
mg/kg  ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
146 
 products. 
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 
echinoderms 250 
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 mollu sks, 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 
09.3.2 Fish and fish products, including 
mollusks, crustaceans, and 300 
mg/kg 16 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
147 
 echinoderms, pickled and/or in brine.  
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), excluding 
products 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 
based (from roots and tubers, pulses 
and legumes). 200 
mg/kg  ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
148 
 *This material may be having a negative effect on activity and concentration in children.(The prior 
statement must be written under contents ) 
 
TALC  
INS 553(iii)       Talc Functional Class: Anticaking agent, Glazing agent, 
Thickener  
Food 
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 Functional Class: Acidity regulator, 
Antioxidant, sequestrant  
INS 335(i)          Monosodium tartrate Functional Class:  Acidity regulator, 
Sequestrant, stabilizer  
INS 335(ii)         Sodium L(+) -tartrate Functional Class: Acidity regulator, 
Sequestrant, stabilizer  
INS 336(i)          Monopotassium tartrate Functional Class: Acidity regulator, 
sequestrant, Stabilizer  
INS 336(ii)         Dipotassium tartrate 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 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
149 
 TERTIARY BUTYLHYDROQUINONE  (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, poultry, and game 100mg/kg 15, 130 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
150 
 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 SOYA BEAN OIL INTERACTED WITH 
MONO- AND DIGLYCERIDES OF FATTY ACIDS.  
 
INS 479         Thermally oxidized soya bean oil Functional Class: Emulsifier 
interacted with mono - and diglycerides of fatty acids.  
 
Food 
Cat No Food Category Max 
Level Notes 
02.2.2 Fat spreads, dairy fat spreads and 
blended spreads. 5000 
mg/kg  
 
THIODIPROPIONATES . 
INS 388        Thiodipropionic acid Functional Class: Antioxidant.  
INS 389       Dilauryl  thiodipropionate Functional 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 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
151 
 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-Tocopherol Functional Class: Antioxidant.  
INS 307b       Tocopherol concentrate, 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  ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
152 
  
TRIPOTASSIUM CITRATE.  
 
INS 332(II)     Tripotassium 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 
 
 
)أ  
بصفة عامة الطبيعية المسموح باستخداميا في المواد الغذائية المواد الممونة  
ﺃﺱﻡﺍء ﻡﺭﺍﺩﻑﺓ  ﺍﻝﻝﻭﻥ ﺍﻝﺭﻕﻡ ﺍﻝﺩﻭﻝﻱ 
 ﻝٌﻙﻭﺏٌﻥ   ﺩ 161 
 ﻝٌﻭﺕٌﻥ  ﺏ 160   
ﺏٌﺕﺍﻥٌﻥ  ﺃﺡﻡﺭ ﺝﺫﻭﺭ ﺍﻝﺏﻥﺝﺭ  162 
 ﺍﻥﺙﻭﺱٌﺍﻥٌﻥﺍﺕ  I)163 
ﺍٌﻥﻭﺱٌﺍﻥٌﻥﺍ  ﻡﺱﺕﺥﻝﺹ ﺍﻝﻙﺵﻡﺵ (ﺍﻝﻉﻥﺏ ) ﺍ.ﺱﻭﺩ  163 (III) 
 ﺍﻝﻡﺱﺕﺥﻝﺹ ﺍﻝﺯٌﺕً  ﻝﻝﻑﻝﻑﻝ ﺍﻝﺡﻝﻭ  160 (ﺝ ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
153 
  ﻡﺱﺡﻭﻕ ﺍﻝﻙﺭﻙﻡ  100 (11) 
 ﻡﺱﺕﺥﻝﺹ ﺍﻝﻙﺭﻙﻡ  100 (1) 
 ﺕفٌلاﻙﻝﻭﺭ  140 
 ﻙﺭﺍﻡٌﻝ ﻉﺍﺩﻯ  150 ﺃ 
 ﻙﺭﺍﻡٌﻝ ﺍﻝﻙﺏﺭٌﺕٌﺕ ﺍﻝﻙﺍﻭٌﺓ  150 ﺏ 
 ﻑﺡﻡ ﻥﺏﺍﺕﻯ ﻡﻥﺵﻁ  150 
ﺹﺏﻍﺓ ﺏٌﺽﺍء 6 ﺙﺍﻥً  ﺍﻙﺱٌﺩ ﺍﻝﺕٌﺕﺍﻥٌﻭﻡ  171 
 
)ب  
بصفة عامة المسموح باستخداميا في المواد الغذائية الاصطناعية المواد الممونة  
 
ﺃﺱﻡﺍء ﻡﺭﺍﺩﻑﺓ  ﺍﻝﻝﻭﻥ ﺍﻝﺭﻕﻡ ﺍﻝﺩﻭﻝﻱ  
ﺏﻥﻯ ﻍﺫﺍﺉً 3 ﺍﻝﺏﻥ ﻯ ﺕً ﺍﺕﺵ ﺕً لاﺍﻝﺵﻙﻭ   155 
 
2 ) 
حسب المادة الغذائية االمضافات الغذائية المسموح بإستخدامي  
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 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
154 
 Diacetyltartaric and fatty acid esters 
of glycerol.  472e 5000 mg/kg   
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 
*ىذه المواد قد يكوف ليا تأثير سمبي عمى النشاط والتركيز لدى الأطفاؿ. (العبارة السابقة يجب أف تكوف مكتوبة  تحت المحتويات .(
 
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 
caramel. 150d 150 mg/kg 12 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
155 
  
Food Category No.  Fermented milks (plain), heat -treated after 
fermentation.  01.2.1.2 
Additive INS Max Level  Notes 
Diacetyltartaric and 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 and 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 and 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   
Sorbates 200  - 203 200 mg/kg   
Sucralose (Trichlorogalactosucrose)  955        580 mg/kg 161 
Tertiary butylhydroquinone  (TBHQ)  319 100mg/kg 15 & 195 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
156 
  
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 and 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 and 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 and 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 
Polysorbates  432  - 436 5000 mg/kg   
Propylene glycol esters of fatty acids  477 5000 mg/kg  86 
 Sucralose (Trichlorogalactosucrose)  955     580 mg/kg 161 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
157 
  
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 and 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) - 
(iii); 341(i) -
(iii); 
342(i),(ii); 4400 mg/kg  33 & 88 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
158 
 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, 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  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 
*ىذه المواد قد يكوف ليا تأثير سمبي عمى النشاط والتركيز لدى الأطفاؿ (العبارة السابقة يجب أف تكوف مكتوبة  تحت المحتويات .( 
 
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 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
159 
  
 
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 and fatty acid esters 
of glycerol  472e 10000 mg/kg   
Hexamethylene tetramine  239 25 mg/kg 66 
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   
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   ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
160 
 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   
*ىذه المواد قد يكوف ليا تأثير سمبي عمى النشاط والتركيز لدى الأطفاؿ. (العبارة السابقة يجب أف تكوف مكتوبة  تحت المحتويات .(
 
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 
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 and fatty acid esters 
of glycerol  472e 10000 mg/kg   
Iron oxide, black.  172(i) 50 mg/kg   ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
161 
 Iron oxide, red .  
Iron oxide, yellow .  172(ii) 
172(iii) 
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 
*ىذه المواد قد يكوف ليا تأثير سمبي عمى النشاط والتركيز لدى الأطفاؿ. (العبارة السابقة يجب أف تكوف مكتوبة  تحت المحتويات .(
 
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   
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 and fatty acid esters 
of glycerol  472e 10000 mg/kg   ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
162 
 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   
*ىذه المواد قد يكوف ليا تأثير سمبي عمى النشاط والتركيز لدى الأطفاؿ. (العبارة السابقة يجب أف تكوف مكتوبة  تحت المحتويات .(
 
 
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 
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 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
163 
 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 and 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), 
954(ii), 
954(iii), 
954(iv) 100 mg/kg  161 
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 
*ىذه المواد قد يكوف ليا تأثير سمبي عمى النشاط والتركيز لدى الأطفاؿ. (العبارة السابقة يجب أف تكوف مكتوبة  تحت المحتويات .( 
 
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 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
164 
  
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  
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  
 
 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
165 
  
 
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 and 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 
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  ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
166 
 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 and 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   
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); 880 mg/kg  33 & 34 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
167 
 452(i)-(v); 
542 
Sodium carbonate  500 (i) GMP  
Sodium hydrogen carbonate  500(ii) GMP  
Sodium hydroxide  524 GMP  
 
Food Category No.  Fat spreads, dairy fat spreads and blended 
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 and 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   
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  ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
168 
 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  
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 and 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); 2200 mg/kg 33 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
169 
 342(i),(ii); 
343(i)-(iii); 
450(i)-
(iii),(v)-(vii); 
451(i),(ii); 
452(i)-(v); 
542 
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 excluding 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  
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 and fatty acid esters 
of glycerol  472e 5000 mg/kg  
Fast green FCF  143 100 mg/kg  ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
170 
 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 
 
*ىذه المواد قد يكوف ليا تأثير سمبي عمى النشاط والتركيز لدى الأطفاؿ. (العبارة السابقة يجب أف تكوف مكتوبة  تحت المحتويات .(
 
Food Category No.  Edible ices, including sherbet and sorbet. 03.0 
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 .  160a(i) 200 mg/kg  ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
171 
 Beta-Carotenes, Blakeslea trispora .  
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl ester, beta 
apo-8'- . 160a(iii) 
160e 
160f 
Chlorophylls, copper complexes 
Chlorophyllin copper complexes, 
potassium and sodium salts  141(i) 
141(ii) 500 mg/kg  
Diacetyltartaric and 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  
(TBHQ) 319 200mg/kg 15 & 195 
*ىذه المواد قد يكوف ليا تأثير سمبي عمى النشاط والتركيز لدى الأطفاؿ. (العبارة السابقة يجب أف تكوف مكتوبة  تحت المحتويات .(
 
 
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 1521 GMP  ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
172 
 glycol 
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 
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 and 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 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
173 
 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 and 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 
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 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
174 
 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  
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 150d 1500 mg/kg  ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
175 
 caramel 
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), 
101(iii) 200 mg/kg  
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 
*ىذه المواد قد يكوف ليا تأثير سمبي عمى النشاط والتركيز لدىالأطفاؿ. (العبارة السابقة يجب أف تكوف مكتوبة  تحت المحتويات  .(
 
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   ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
176 
 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 and 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   
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 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
177 
 Sucralose (Trichlorogalactosucrose)  955 400 mg/kg 161 
*Sunset yellow FCF  110 300 mg/kg 161 
*ىذه المواد قد يكوف ليا تأثير سمبي عمى النشاط والتركيز لدىالأطفاؿ. (العبارة السابقة يجب أف تكوف مكتوبة  تحت المحتويات  .(
 
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 .  
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) 
 250 mg/kg   
Diacetyltartaric and 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 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
178 
 *ىذه المواد قد يكوف ليا تأثير سمبي عمى النشاط والتركيز لدى الأطفاؿ. (العبارة السابقة يجب أف تكوفمكتوبة  تحت المحتويات  .(
 
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 
apo-8'- . 160a(i) 
160a(iii) 
160e 
160f 100 mg/kg 161 & 182 
Chlorophylls, copper complexes  
Chlorophyllin copper complexes, 
potassium and sodium  141(i) 
141(ii) 
 100 mg/kg 62 & 182 
Diacetyltartaric and 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, 500 mg/kg 44 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
179 
 228, 539 
*Sunset yellow FCF  110 300 mg/kg 161 &182 
*ىذه المواد قد يكوف ليا تأثير سمبي عمى النشاط والتركيز لدى الأطفاؿ. (العبارة السابقة يجب أف تكوف مكتوبة  تحت المحتويات .(
 
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  
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 and 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), 100 mg/kg 161 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
180 
 954(ii), 
954(iii), 
954(iv) 
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 
*ىذه المواد قد يكوف ليا تأثير سمبي عمى النشاط والتركيز لدى الأطفاؿ. (العبارة السابقة يجب أفتكوف مكتوبة  تحت المحتويات  .(
 
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 
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); 2200 mg/kg 33 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
181 
 343(i)-(iii); 
450(i)-
(iii),(v)-(vii); 
451(i),(ii); 
452(i)-(v); 
542 
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 
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   ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
182 
 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  
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 
*ىذه المواد قد يكوف ليا تأثير سمبي عمى النشاط والتركيز لدى الأطفاؿ. (العبارة السابقة يجب أف تكوف مكتوبة  تحت المحتويات .(
 
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 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
183 
 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 seeds 04.2.1.2 
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 
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 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
184 
 *ىذه المواد قد يكوف ليا تأثير سمبي عمى النشاط والتركيز لدى الأطفاؿ. (العبارة السابقة يجب أف تكوف مكتوبة  تحت المحتويات .(
 
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 
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 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
185 
 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'- . 
Carotenoic acid, ethyl ester, beta 
apo-8'- . 160a(i) 
160a(iii) 
160e 
160f 1000 mg/kg 161 
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 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
186 
 *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'- . 
Carotenoic acid, ethyl ester, beta 
apo-8'- . 160a(i) 
160a(iii) 
160e 
160f 50 mg/kg 161 
Diacetyltartaric and 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 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
187 
 Steviol glycosides  960 330 mg/kg 26 
Sucralose (Trichlorogalactosucrose)  955 400 mg/kg  
Sulfites 220-225, 227, 
228, 539 100 mg/kg 44 
*ىذه المواد قد يكوف ليا تأثير سمبي عمى النشاط والتركيز لدى الأطفاؿ. (العبارة السابقة يجب أف تكوف مكتوبة  تحت المحتويات .(
 
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 
*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 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
188 
 *ىذه المواد قد يكوف ليا تأثير سمبي عمى النشاط والتركيز لدى الأطفاؿ. (العبارة السابقة يجب أف تكوف مكتوبة  تحت المحتويات .(
 
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 
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 sodium 141(i) 
141(ii) 
 100 mg/kg 62 
Calcium disodium 
ethylenediaminetetraacetate 
Disodium 
ethylenediaminetetraacetateal 385 
 
386 250 mg/kg 21 
Grape skin extract 163(ii) 100 mg/kg 179 & 181 
Ethyl para -hydroxybenzoate  
Methyl para -hydroxybenzoate  214 
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 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
189 
 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 vegetables) 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 
*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 sodium 141(i) 
141(ii) 
 100 mg/kg 62 & 92 
Diacetyltartaric and fatty acid esters 
of glycerol 472e 2500 mg/kg  
Calcium disodium 
ethylenediaminetetraacetate  
Disodium 
ethylenediaminetetraacetateal 385 
 
386 80 mg/kg 21 
Grape skin extract 163(ii) 100 mg/kg 92 & 181 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
190 
 Ethyl para -hydroxybenzoate  
Methyl para -hydroxybenzoate  214 
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 
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 
*ىذه المواد قد يكوف ليا تأثير سمبي عمى النشاط والتركيز لدى الأطفاؿ. (العبارة السابقة يجب أف تكوف مكتوبة  تحت المحتويات .(
 
 
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 . 160a(i) 50 mg/kg   ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
191 
 Beta-Carotenes, Blakeslea trispora . 
Carotenal, beta-apo-8'- .  
Carotenoic acid, ethyl ester, beta 
apo-8'- . 160a(iii) 
160e 
160f 
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  
Calcium disodium 
ethylenediaminetetraacetate  
Disodium 
ethylenediaminetetraacetateal 385 
 
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 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
192 
 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 
*ىذه المواد قد يكوف ليا تأثير سمبي عمى النشاط والتركيز لدى الأطفاؿ. (العبارة السابقة يجب أف تكوف مكتوبة  تحت المحتويات .(
 
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 
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 sodium 141(i) 
141(ii) 
 100 mg/kg 62 
Diacetyltartaric and fatty acid esters 
of glycerol 472e 2500 mg/kg  
Calcium disodium 
ethylenediaminetetraacetate  
Disodium 
ethylenediaminetetraacetateal 385 
 
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 stearate 304 
305 500 mg/kg 10, 15 & 114 
 
Food Category No.  Cocoa products and chocolate products 
including imitations and chocolate substitutes . 05.1 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
193 
 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 
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 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
194 
 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 
caramel 150d 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 
Chlorophylls, copper complexes 
Chlorophyllin copper complexes, 
potassium and sodium 141(i) 
141(ii) 
 6.4 mg/kg 62 & 161 
Calcium disodium 
ethylenediaminetetraacetate 
Disodium 
ethylenediaminetetraacetateal 385 
 
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 
*ىذه المواد قد يكوفليا تأثير سمبي عمى النشاط والتركيز لدى الأطفاؿ. (العبارة السابقة يجب أف تكوف مكتوبة  تحت المحتويات  .(
 
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 
acid 442 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 . 160a(i) 100 mg/kg 183 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
195 
 Beta-Carotenes, Blakeslea trispora . 
Carotenal, beta -apo-8'- .  
Carotenoic acid, ethyl ester, beta 
apo-8'- . 160a(iii) 
160e 
160f 
Castor oil 1503 350 mg/kg  
Chlorophylls, copper complexes 
Chlorophyllin copper complexes, 
potassium and sodium 141(i) 
141(ii) 
 700 mg/kg 183 
Indigotine (Indigo carmine)  132 450 mg/kg 183 
Neotame 961 80 mg/kg 161 
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 
*ىذه المواد قد يكوف ليا تأثير سمبي عمى النشاط والتركيز لدى الأطفاؿ. (العبارة السابقة يجب أف تكوف مكتوبة  تحت المحتويات .(
 
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 
acid 442 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 160a(i) 
160a(iii) 
160e 
160f 100 mg/kg  ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
196 
 apo-8'- . 
Chlorophylls, copper complexes 
Chlorophyllin copper complexes, 
potassium and sodium 141(i) 
141(ii) 
 700  
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 961 100 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  
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  
*ىذه المواد قد يكوف ليا تأثير سمبي عمى النشاط والتركيز لدى الأطفاؿ. (العبارة السابقة يجب أف تكوف مكتوبة  تحت المحتويات .(
 
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 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
197 
 Butylated hydroxytoluene (BHT) 321 200 mg/kg 15 & 130 
Candelilla wax 902 GMP 3 
Caramel iii - ammonia caramel  150c GMP  
Caramel iv - sulfite ammonia 
caramel 150d GMP  
Carmines 120 300 mg/kg  
Carnauba wax 903 5000 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  
Castor oil 1503 500 mg/kg  
Diacetyltartaric and fatty acid esters 
of glycerol 472e 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 
*ىذه المواد قد يكوف ليا تأثير سمبي عمى النشاط والتركيز لدى الأطفاؿ. (العبارة السابقة يجب أف تكوف مكتوبة  تحت المحتويات .(
 
Food Category No.  Hard candy.  05.2.1 
Additive INS Max Level  Notes ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
198 
 Acesulfame potassium 950 500 mg/kg 156, 161 & 
188 
Aspartame 951 3000 mg/kg 161&148 
Chlorophylls, copper complexes 
Chlorophyllin copper complexes, 
potassium and sodium 141(i) 
141(ii) 
 700 mg/kg   
 
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 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
199 
 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   
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 and 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   ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
200 
 Tertiary butylhydroquinone  
(TBHQ) 319 400 mg/kg  130 
*ىذه المواد قد يكوف ليا تأثير سمبي عمى النشاط والتركيز لدى الأطفاؿ. (العبارة السابقةيجب أف تكوف مكتوبة  تحت المحتويات  .(
 
Food Category No.  Decorations (e.g., for fine bakery wares), 
toppings (nonfruit) and sweet sauces . 05.4 
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   
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 and 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   ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
201 
 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  
Sucralose (Trichlorogalactosucrose)  955 1000 mg/kg  161 
*Sunset yellow FCF  110 300 mg/kg   
Tertiary butylhydroquinone  
(TBHQ) 319 200mg/kg  15 & 130  
*ىذه المواد قد يكوف ليا تأثير سمبي عمى النشاط والتركيز لدى الأطفاؿ. (العبارة السابقة يجب أف تكوف مكتوبة  تحت المحتويات .( 
  
 
Food Category No.  Whole, broken, or flaked grain, 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 and 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 
 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
202 
 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   
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 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
203 
 Sucralose (Trichlorogalactosucrose)  955 1000 mg/kg  161 
*Sunset yellow FCF  110 300 mg/kg  161 
*ىذه المواد قد يكوف ليا تأثير سمبي عمى النشاط والتركيز لدىالأطفاؿ. (العبارة السابقة يجب أف تكوف مكتوبة  تحت المحتويات  .(
 
Food Category No.  Dried pastas and noodles and like products.  06.4.2 
Additive INS Max Level  Notes 
Caramel iv - sulfite ammonia 
caramel 150d 50000 mg/kg  211 
Beta-Carotenes, vegetable 160a(ii) 1000 mg/kg  211 
Diacetyltartaric and fatty acid esters 
of glycerol 472e 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, ethyl 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 and 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), 300 mg/kg  153 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
204 
 101(iii) 
Sulfites 220-225, 227, 
228, 539 20 mg/kg  44 
*Sunset yellow FCF  110 300 mg/kg   
Tertiary butylhydroquinone  
(TBHQ) 319 200mg/kg  15 & 130  
*ىذه المواد قد يكوف ليا تأثير سمبي عمى النشاط والتركيز لدى الأطفاؿ. (العبارة السابقة يجب أف تكوفمكتوبة  تحت المحتويات  .(
 
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 and 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 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
205 
 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   
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   
*ىذهالمواد قد يكوف ليا تأثير سمبي عمى النشاط والتركيز لدى الأطفاؿ. (العبارة السابقة يجب أف تكوف مكتوبة  تحت المحتويات  .(
 
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 and 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 150d 2500 mg/kg   ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
206 
 caramel 
Sucralose (Trichlorogalactosucrose)  955 200 mg/kg  72 
 
Food Category No.  Soybean-based beverages . 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 and fatty acid esters 
of glycerol  472e 6000 mg/kg   
Neotame 961 70 mg/kg  161 
Sucralose (Trichlorogalactosucrose)  955 650 mg/kg  161 
 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
207 
 Food Category No.  Breads and rolls  07.1.1. 
Additive INS Max Level  Notes 
Polysorbates  432  - 436 3000 mg/kg   
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  
*ىذه المواد قد يكوف ليا تأثير سمبي عمى النشاط والتركيز لدى الأطفاؿ. (العبارة السابقة يجب أف تكوف مكتوبة  تحت المحتويات .(
 
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  ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
208 
 *ىذه المواد قد يكوف ليا تأثير سمبي عمى النشاط والتركيز لدى الأطفاؿ. (العبارة السابقة يجب أف تكوف مكتوبة  تحت المحتويات .(
 
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 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
209 
 Aspartame  951 1700 mg/kg  165 &191  
Aspartame -acesulfame salt  962 1000 mg/kg  77 & 113  
Beeswax 901 GMP 3 
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 and 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   
*ىذه المواد قد يكوف ليا تأثير سمبي عمى النشاط والتركيز لدى الأطفاؿ. (العبارة السابقة يجب أف تكوف مكتوبة  تحت المحتويات .(
 
Food Category No.  Mixes for fine bakery wares (e.g., cakes, 
pancakes). 07.2.3 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
210 
 Additive INS Max Level  Notes 
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 
*ىذه المواد قد يكوف ليا تأثير سمبي عمى النشاط والتركيز لدى الأطفاؿ. (العبارة السابقة يجب أف تكوف مكتوبة  تحت المحتويات .(
 
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 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..: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  
*ىذه المواد قد يكوف ليا تأثير سمبي عمى النشاط والتركيز لدى الأطفاؿ. (العبارة السابقة يجب أف تكوف مكتوبة  تحت المحتويات .(
. 
Food Category No.  Cured (including salted) and dried non -heat 
treated processed meat, 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 
 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..: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 
*ىذه المواد قد يكوف ليا تأثير سمبي عمىالنشاط والتركيز لدى الأطفاؿ. (العبارة السابقة يجب أف تكوف مكتوبة  تحت المحتويات  .(
 
Food Category No.  Cured (including salted) and dried non -heat 
treated processed comminuted meat, poultry, 
and game products.  08.3.1.2 
Additive INS Max Level  Notes ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
213 
 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   
*ىذه المواد قد يكوف ليا تأثير سمبي عمى النشاط والتركيز لدى الأطفاؿ. (العبارة السابقة يجب أف تكوف مكتوبة  تحت المحتويات .(
 
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 
*ىذه المواد قد يكوف ليا تأثير سمبي عمى النشاط والتركيز لدى الأطفاؿ. (العبارة السابقة يجب أف تكوف مكتوبة  تحت المحتويات .(
 
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  
Disodium 
ethylenediaminetetraacetate  385 
 
 
386 35 mg/kg  21 
Saccharins  954(i), 
954(ii), 
954(iii), 
954(iv) 500 mg/kg  161 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
214 
 Steviol glycosides.  960 100 mg/kg 26 & 202 
Sucroglycerides  474 5000 mg/kg  15 
*Sunset yellow FCF  110 300 mg/kg  16 
تحت المحتويات(.*ىذه المواد قد يكوف ليا تأثير سمبي عمى النشاط والتركيز لدى الأطفاؿ. (العبارة السابقة يجب أف تكوف مكتوبة  
 
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 
*ىذهالمواد قد يكوف ليا تأثير سمبي عمى النشاط والتركيز لدى الأطفاؿ. (العبارة السابقة يجب أف تكوف مكتوبة  تحت المحتويات  .(
. 
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) - 
(iii); 341(i) -
(iii); 
342(i),(ii); 
343(i)-(iii); 
450(i)-
(iii),(v)-(vii); 
451(i),(ii); 
452(i)-(v); 1100 mg/kg  33 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
215 
 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 
*ىذه المواد قد يكوف ليا تأثير سمبي عمى النشاط والتركيز لدى الأطفاؿ. (العبارة السابقة يجب أف تكوف مكتوبة  تحت المحتويات .(
 
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  
*ىذه المواد قد يكوف ليا تأثير سمبي عمى النشاط والتركيز لدى الأطفاؿ. (العبارة السابقة يجب أف تكوف مكتوبة  تحتالمحتويات .(
 
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 
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  ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
216 
 09.2 mollusks,crustaceans, and echinoderms.  
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, 
228, 539 100 mg/kg  44& 139 
*Sunset yellow FCF  110 300 mg/kg  95 
*ىذه المواد قد يكوف ليا تأثير سمبي عمى النشاط والتركيز لدى الأطفاؿ. (العبارة السابقة يجب أف تكوفمكتوبة  تحت المحتويات  .(
 
Food Category No .  Frozen battered fish, fish fillets, and fish 
products, including mollusks, 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 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
217 
 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 
*ىذه المواد قد يكوف ليا تأثير سمبي عمى النشاط والتركيز لدى الأطفاؿ. (العبارة السابقة يجب أف تكوف مكتوبة  تحت المحتويات .(
 
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 
*ىذه المواد قد يكوف ليا تأثير سمبي عمى النشاط والتركيز لدى الأطفاؿ. (العبارة السابقة يجب أف تكوف مكتوبة  تحت المحتويات .(
 
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 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
218 
 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   
*ىذه المواد قد يكوف ليا تأثير سمبي عمى النشاط والتركيز لدى الأطفاؿ. (العبارةالسابقة يجب أف تكوف مكتوبة  تحت المحتويات  .(
 
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 
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   
*ىذه المواد قد يكوف ليا تأثير سمبي عمى النشاط والتركيز لدى الأطفاؿ. (العبارة السابقة يجب أف تكوف مكتوبة  تحت المحتويات .(
 
Food Category No.  Fried fish and fish products, including 
mollusks, crustaceans, and echinoderms.  09.2.4.3 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
219 
 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 
*ىذه المواد قد يكوف ليا تأثير سمبيعمى النشاط والتركيز لدى الأطفاؿ. (العبارة السابقة يجب أف تكوف مكتوبة  تحت المحتويات  .(
 
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  
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) 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 
*ىذه المواد قد يكوف ليا تأثير سمبي عمى النشاط والتركيز لدى الأطفاؿ. (العبارة السابقة يجب أف تكوف مكتوبة  تحت المحتويات .(
 
Food Category No.  Semi-preserved fish and fish products, include 
mollusks, crustaceans, and echinoderms  09.3 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
220 
 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 
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 
*ىذه المواد قد يكوف ليا تأثير سمبي عمى النشاط والتركيز لدى الأطفاؿ. (العبارة السابقة يجب أف تكوف مكتوبة  تحت المحتويات .(
 
Food Category No.  Fish and fish products, including mollusks, 
crustaceans, and echinoderms, pickled and/or 09.3.2 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
221 
 in brine. 
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 
Calcium disodium 
ethylenediaminetetraacetate 
Disodium 
ethylenediaminetetraacetate 385 
 
 
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 
*ىذهالمواد قد يكوف ليا تأثير سمبي عمى النشاط والتركيز لدى الأطفاؿ. (العبارة السابقة يجب أف تكوف مكتوبة  تحت المحتويات  .(
 
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   ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
222 
 *ىذه المواد قد يكوف ليا تأثير سمبي عمى النشاط والتركيز لدى الأطفاؿ. (العبارة السابقة يجب أف تكوف مكتوبة  تحت المحتويات .(
 
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 .  
Iron oxide, yellow . 172(i) 
172(ii) 
172(iii) 50 mg/kg  95 
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   
*ىذه المواد قد يكوف ليا تأثير سمبي عمى النشاط والتركيز لدى الأطفاؿ. (العبارة السابقة يجب أف تكوف مكتوبة  تحت المحتويات .(
 
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  ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
223 
 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 
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 
*ىذه المواد قد يكوف ليا تأثير سمبي عمى النشاط والتركيز لدى الأطفاؿ. (العبارة السابقة يجب أف تكوف مكتوبة  تحت المحتويات .(
 
Food Category No.  Fresh eggs. 10.1 
Additive INS Max Level  Notes ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
224 
 *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.  
Iron oxide, red .  
Iron oxide, yellow .  172(i) 
172(ii) 
172(iii) GMP 4 
Riboflavins  101(i) , 
101(ii), 
101(iii) 300 mg/kg  4 
*Sunset yellow FCF  110 GMP 4 
*ىذه المواد قد يكوف ليا تأثير سمبي عمى النشاط والتركيز لدى الأطفاؿ. (العبارة السابقة يجب أف تكوف مكتوبة  تحت المحتويات .(
 
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); 4400 mg/kg  33 & 67 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
225 
 451(i),(ii); 
452(i)-(v); 
542 
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); 
342(i),(ii); 
343(i)-(iii); 
450(i)-
(iii),(v)-(vii); 
451(i),(ii); 
452(i)-(v); 
542 1290 mg/kg  33 
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 and 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   
 
 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
226 
 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   
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 and 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   ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
227 
 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   
*ىذه المواد قد يكوف ليا تأثير سمبي عمى النشاط والتركيز لدى الأطفاؿ. (العبارة السابقة يجب أف تكوف مكتوبة  تحت المحتويات .(
 
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 
 
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 
 
 
 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
228 
 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 
 
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 sodium 141(i) 
141(ii) 
 64 mg/kg  62 
Indigotine (Indigo carmine). 132 300 mg/kg  161 
Neotame 961 70 mg/kg  159 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
229 
 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) , 
101(ii), 
101(iii) 300 mg/kg   
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 
*ىذه المواد قد يكوف ليا تأثير سمبي عمى النشاط والتركيز لدى الأطفاؿ. (العبارة السابقة يجب أف تكوف مكتوبة  تحت المحتويات .(
 
 
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); 1000 mg/kg  33 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
230 
 343(i)-(iii); 
450(i)-
(iii),(v)-(vii); 
451(i),(ii); 
452(i)-(v); 
542 
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 
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 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
231 
 Additive INS Max Level  Notes 
Diacetyltartaric and 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 
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   ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
232 
 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/k g  
Fast green FCF  143 100 mg/kg   
Sodium ferrocyanide  
Potassium ferrocyanide  
Calcium ferrocyanide  535 
536 
538 20 mg/kg  24 
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   
*ىذه المواد قد يكوف ليا تأثير سمبي عمى النشاط والتركيز لدى الأطفاؿ. (العبارة السابقة يجب أف تكوف مكتوبة  تحت المحتويات .(
 
 
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   ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
233 
 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 
*ىذهالمواد قد يكوف ليا تأثير سمبي عمى النشاط والتركيز لدى الأطفاؿ. (العبارة السابقة يجب أف تكوف مكتوبة  تحت المحتويات  .(
 
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 and 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   ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
234 
 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 
*Sunset yellow FCF  110 300 mg/kg   
Tertiary butylhydroquinone  
(TBHQ) 319 200 mg/kg  15 
*ىذه المواد قد يكوف ليا تأثير سمبي عمى النشاط والتركيز لدى الأطفاؿ. (العبارة السابقة يجب أف تكوف مكتوبة  تحت المحتويات .(
 
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 and fatty acid esters 
of glycerol.  472e 5000 mg/kg   
Grape skin extract.  163(ii) 500 mg/kg  181 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
235 
 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   
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  
*ىذه المواد قد يكوف ليا تأثير سمبي عمى النشاط والتركيز لدى الأطفاؿ. (العبارة السابقة يجب أف تكوف مكتوبة  تحت المحتويات .(
 
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   ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
236 
 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  
Chlorophyllin copper complexes, 
potassium and sodium  141(i) 
141(ii) 
 100 mg/kg  
Diacetyltartaric and 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  
*ىذه المواد قد يكوف لياتأثير سمبي عمى النشاط والتركيز لدى الأطفاؿ. (العبارة السابقة يجب أف تكوف مكتوبة  تحت المحتويات  .(
 
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 385 100 mg/kg  21 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
237 
 ethylenediaminetetraacetate  
Disodium 
ethylenediaminetetraacetate   
386 
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   
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   ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
238 
 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  
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 and 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  
 
 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
239 
 Food Category No.  Yeast and like products .  12.8 
Additive INS Max Level  Notes 
Butylated hydroxyanisole (BHA)  320 200 mg/kg  15 
 
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  
 
 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
240 
 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 
 
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 and 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) -2200 mg/kg  33 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
241 
 (iii); 340(i) - 
(iii); 341(i) -
(iii); 
342(i),(ii); 
343(i)-(iii); 
450(i)-
(iii),(v)-(vii); 
451(i),(ii); 
452(i)-(v); 
542 
Polydimethylsiloxane  900a 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   
*ىذهالمواد قد يكوف ليا تأثير سمبي عمى النشاط والتركيز لدى الأطفاؿ. (العبارة السابقة يجب أف تكوف مكتوبة  تحت المحتويات  .(
 
Food Category No.  Dietetic for mulae 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 .  160a(i) 50 mg/kg   ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
242 
 Beta-Carotenes, Blakeslea trispora .  
Carotenal, beta-apo-8'- . 
Carotenoic acid, ethyl ester, beta 
apo-8'- . 160a(iii) 
160e 
160f 
Diacetyltartaric and 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)-
(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   
*ىذه المواد قد يكوف ليا تأثير سمبي عمى النشاط والتركيز لدى الأطفاؿ. (العبارة السابقة يجب أف تكوف مكتوبة  تحت المحتويات .(
 
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   ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
243 
 Ascorbyl palmitate  
Ascorbyl stearate  304 
305 500 mg/kg  10 
Aspartame  951 1000 mg/kg  191 
Aspartame -acesulfame salt  962 450 mg/kg  113 
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 and 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   
*ىذه المواد قد يكوف ليا تأثير سمبي عمى النشاط والتركيز لدى الأطفاؿ. (العبارة السابقة يجب أف تكوف مكتوبة  تحت المحتويات .(
 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
244 
 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 and 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 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
245 
 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   
*ىذه المواد قد يكوف ليا تأثير سمبي عمى النشاط والتركيز لدى الأطفاؿ. (العبارة السابقة يجب أف تكوف مكتوبة  تحت المحتويات .(
 
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); 
452(i)-(v); 1000 mg/kg  33, 40 & 122  ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
246 
 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);  
336(i),(ii); 4000 mg/kg  45, 127, 
128& 129  ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
247 
 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   
Sulfites 220-225, 227, 50 mg/kg  44& 122 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
248 
 228, 539 
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 
Saccharins  954(i), 80 mg/kg  127 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
249 
 954(ii), 
954(iii), 
954(iv) 
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 
caramel 150d 50000 mg/kg   ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
250 
 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 and 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   
Steviol glycosides.  960 200 mg/kg  26 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
251 
 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   
*ىذه المواد قد يكوف ليا تأثير سمبي عمى النشاط والتركيز لدى الأطفاؿ. (العبارة السابقة يجب أف تكوف مكتوبة  تحت المحتويات .(
 
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  
 
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 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
252 
 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 and 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 
Neotame 961 32 mg/kg   
Phosphates  338; 339(i) -
(iii); 340(i) - 
(iii); 341(i) -2200 mg/kg  33 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
253 
 (iii); 
342(i),(ii); 
343(i)-(iii); 
450(i)-
(iii),(v)-(vii); 
451(i),(ii); 
452(i)-(v); 
542 
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 and fatty acid esters 
of glycerol.  472e 20000 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).  132 200 mg/kg   ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
254 
 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   
*ىذه المواد قد يكوف ليا تأثير سمبي عمى النشاط والتركيز لدى الأطفاؿ. (العبارة السابقة يجب أف تكوف مكتوبة  تحت المحتويات 
 
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 and 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   
Riboflavins  101(i) , 
101(ii), 
101(iii) 1000 mg/kg   
Sorbates 200 - 203 1000 mg/kg  42 
*ىذه المواد قد يكوف ليا تأثير سمبي عمى النشاط والتركيز لدى الأطفاؿ. (العبارة السابقة يجب أف تكوف مكتوبة  تحت المحتويات .(ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
255 
  
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 
caramel 150d 1000 mg/kg  
 
Food Category  Cherry and cherry products .  
Additive INS Max Level  Notes 
Erythrosine 127   
 
  ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
256 
 3 ) 
ما لم ينص عمى خلاف ذلك وفقا  بوجو عامفي الأغذية  باستخدامياالمواد المضافة المسموح 
ﻝﻡﻡﺍﺭﺱﺍﺕ ﺍﻝﺕﺹﻥﻱﻉ ﺍﻝﺝﻱﺩ ( 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  
phosphate  Emulsifier, Stabilizer, Thickener  1999 
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 Flour treatment agent  1999 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
257 
 INS No Additive Functional Class  Year 
Adopted 
subtilis 
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 
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 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
258 
 INS No Additive Functional Class  Year 
Adopted 
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 
caramel Colour 1999 
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 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
259 
 INS No Additive Functional Class  Year 
Adopted 
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, 
Thickener  1999 
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 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
260 
 INS No Additive Functional Class  Year 
Adopted 
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-
glutamate  Flavour enhancer  1999 
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 Anticaking agent, Bulking agent, 1999 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
261 
 INS No Additive Functional Class  Year 
Adopted 
cellulose (Cellulose 
gel) Carrier, Emulsifier, Foaming 
agent, Glazing agent,  Stabilizer,  
Thickener  
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 -
glutamate  Flavour enhancer  1999 
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 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
262 
 INS No Additive Functional Class  Year 
Adopted 
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 
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,  Stabilizer, Thickener  2001 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
263 
 INS No Additive Functional Class  Year 
Adopted 
enzymatically  
hydrolysed (Cellulose 
gum, enzymatically 
hydrolyzed)  
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 
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 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
264 
 INS No Additive Functional Class  Year 
Adopted 
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, 
Stabilizer, Thickener  1999 
967 Xylitol Emulsifier, Humectant, 
Stabilizer, Sweetener, Thickener  1999 
 
)أ  
ما لم ينص عمى خلاف ذلك وفقا  بوجو عامفي الأغذية  باستخدامياالمواد المضافة المسموح 
ﺍﻝﺕﺹﻥﻱﻉ ﺍﻝﺝﻱﺩ (ﻝﻡﻡﺍﺭﺱﺍﺕ GMP) 
ﺍﻝﺡﺩ ﺍ.ﻕﺹﻯ  ﺍﻝﻡﻭﺍﺩ ﺍﻝﻍﺫﺍﺉﻱﺓ  ﺍﻝﻝﻭﻥ ﺍﻝﺭﻕﻡ ﺍﻝﺩﻭﻝﻱ  
ﻥﺕﺍﺝ ﺍﻝﺝٌﺩا للإ ﻁﺏﻕ  ﻍﻁﺍء ﺥﺍﺭﺝً ﻝﺡﻝﻭﻯ 
ﺍﻝﺱﻙﺭ ﻝﺕﺯٌٌﻥ ﺍﻝﻙٌﻙ 
ﻭﺍﻝﺏﺍﺱﺕﺍ.  ﺍﻝﻭﻡﻥٌﻭﻡ  173 
ﻥﺕﺍﺝ ﺍﻝﺝٌﺩا للإ ﻁﺏﻕ  ﻍﻁﺍء ﺥﺍﺭﺝً ﻝﻝﺡﻝﻭٌﺍﺕ.  ﻑﺽﺓ 174 
ﻥﺕﺍﺝ ﺍﻝﺝٌﺩا للإ ﻁﺏﻕ  ﻍﻁﺍء ﺥﺍﺭﺝً ﻝﻝﺡﻝﻭٌﺍﺕ.  ﺫﻩﺏ 175 
ﻁﺏﻕﺍ ﻥﺕﺍﺝ ﺍﻝﺝٌﺩللإ  ﺕﻍﻁٌﺓ ﺍﻝﺝﺏﻥ  ﻝٌﺙﻭﺕﺭﻭﺏٌﻥ  
(ﺏً ﻙٌﻩ). 180 
 
)ب  
3.) 
) فى الاغذية التالية للأحكاـ الواردة فى جدوؿ
1 ( , ) 2 . )  
Category  Number Food Category  
01.1.1 Milk and buttermilk (plain) (excluding heat -treated 
buttermilk)  ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
265 
 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  
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) inver ted, 
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)  ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
266 
 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  
 
 
أصناؼ المواد الغذائية: أماـح لمممحوظات المدونة في جداوؿ المضافات الغذائية يتوض  
ممحوظة رقـ 1:  كحامض دىني 
ممحوظة رقـ 2:  عمى أساس العنصر الجاؼ، الوزف الجاؼ، الخمط الجاؼ أو التركيز. 
ممحوظة رقـ 3:  المعالجة السطحية 
ممحوظة رقـ 4:  لمتزييف، الختـ، وضع العلامة التجارية لممنتج. 
ممحوظة رقـ 5:  باستثناء المنتجات المطابقة لمواصفة المربى والجيمى والمرملادCODEX
STAN  296-2009) . 
ممحوظة رقـ6:  كالألومنيوـ. 
ممحوظة رقـ 7:  لبدائؿ القيوة فقط 
ممحوظة رقـ 8:  كبكسيف. 
ممحوظة رقـ 9:  1000 ممجـ / كجـ تستخدـفي منتجات القيوة الجاىزة لمشراب. 
ممحوظة رقـ 10:  كأستيرات الاسكوربيؿ. 
ممحوظة رقـ 11:  عمياساس الدقيؽ.  
ممحوظة رقـ 12 : المتبقي مف مواد النكية. 
ممحوظة رقـ 13:  كحامض البنزويؾ 
ممحوظة رقـ 14:  للاستخداـ فقطفي مواصفة السائؿ البروتيني المتحمؿ. 
ممحوظة رقـ 15:  عمى أساسالدىوف أو الزيوت . 
ممحوظة رقـ 16:  تستخدـفي التمميع، تغطية أو تزييف الفاكية، الخضروات، المحوـ، الاسماؾ. 
ممحوظة رقـ 17:  كحامض السيكلاميؾ. ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
267 
 ممحوظة رقـ18:  المستوى المضاؼ: المتبقي منو لـ يكتشؼ في الاغذية المعدة للأكؿ. 
ممحوظة رقـ 19:  يستخدـفي دىف الكاكاو، المستوى المستخدـ عمى اساس الاغذية المعدة للاكؿ. 
ممحوظة رقـ 20:  الكمية الكمية مف المثبتات، المثخنات و/ أو الصموغ. 
ممحوظة رقـ 21 : الكالسيوـالامائي ثنائى صوديوـ ايثميف ثنائى اميف رباعى أسيتات. 
ممحوظة رقـ 22:  للاستخداـفي منتجات الاسماؾ المدخنة فقط. 
ممحوظة رقـ 32:  كحديد. 
ممحوظة رقـ 24:  كحديدو سيانيد الصوديوـ الامائي . 
ممحوظة رقـ 25:  كحامضالفورميؾ. 
ممحوظة رقـ 26:  كالمكافئات لمستيفيوؿ. 
ممحوظة رقـ 27:  كحامض بارا ىيدركسى بنزويؾ 
ممحوظة رقـ 28: تحويؿ المتناوؿ اليوم ي المقبوؿ: اذا كاف التحضير النموذجي يشتمؿ عمى 
0.025ميكروجراـ / وحدة ، بعد ذلؾ يصبح المتناوؿ اليوم ي المقبوؿ مف 
33000 وحدة / كجـ33000 وحدة / كجـ مف وزف الجسـx  ( 0.025 
ميكروجراـ / وحدةx  (1 ممجـ1000 ميكرو جراـ0.825 ممجـ
كجـ مف وزف الجسـ. 
ممحوظة رقـ 29:  التقرير غير محدد 
ممحوظة رقـ 30 : المتبقي مف ايوف NO3. 
ممحوظة رقـ31:  مف اليريس المستخدـ 
ممحوظة رقـ 32:  المتبقي مف ايوف NO2. 
ممحوظة رقـ33:   كفوسفور. 
ممحوظة رقـ 34 : عمى أساس الامائي. 
ممحوظة رقـ 35:  يستخدـفي الشراب العكر فقط. 
ممحوظة رقـ 36:  المستوى المتبقي. 
ممحوظة رقـ 37:  كالوزف مف المواد الصمبة المبنية غير الدىنية. 
ممحوظة رقـ 38:  مستوى الدىففي الخميط. 
ممحوظة رقـ 39:  فقط عندما يحتوى المنتج عمى زبدة أو دىوف وزيوت أخرى 
ممحوظة رقـ40: ( فوسفات) ثلاثىصوديوـ خماسى INS 451) فقط، لمتحسيف مف تأثير 
البنزوات والسوربات. ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
268 
 ممحوظة رقـ41:  يستخدـ في طلاء الخبز أو العجيف فقط. 
ممحوظة رقـ 42:  كحامض السوربيؾ 
ممحوظة رقـ 43:  قصدير.ك  
ممحوظة رقـ 44:  مف ايوف  يالمتبق SO2. 
ممحوظة رقـ45:   كحامض الطرطريؾ 
ممحوظة رقـ 46:  بروربيونيؾ. ثنائىكحامض ثيو  
ممحوظة رقـ 47:  الوزف الجاؼ.عمى اساس  وزف صفار البيض  
ممحوظة رقـ 48:  لمزيتوف فقط 
ممحوظة رقـ 49:  الفواكو الحمضية فقط. فييستخدـ  
ممحوظة رقـ 50:  بيض السمؾ فقط. فييستخدـ  
ممحوظة رقـ 51:  الاعشاب فقط. فييستخدـ  
ممحوظة رقـ 52:  .الشكولاتةفيما عدا حميب  
ممحوظة رقـ 53:  .التغطية فقط فييستخدـ  
ممحوظة رقـ 54:  .الكرز فقط وحموىكوكتيؿ الكرز  فييستخدـ  
ممحوظة رقـ 55: تستخدـ مفردة أو مجتمعةفي حدود الصوديوـ، الكالسيوـ، البوتاسيوـ والمحددة 
في مواصفة السمع. 
ممحوظة رقـ 56:  .بشرط عدـ وجود النشا 
ممحوظة رقـ 57:  الممارسات التصنيعية الجيدة تكوف بنسبة1 جزء بيروكسيد بنزويؿ وليس أكثر
مف 6 اجزاء مف المادة المضافة بالوزف 
رقـ ممحوظة 58:  كالسيوـ.ك  
ممحوظة رقـ 59:  .متعبئةلغاز كيستخدـ  
ممحوظة رقـ 61:  .لحـ السمؾ المفروـ فقط فيتستخدـ  
ممحوظة رقـ 62:  .كنحاس  
ممحوظة رقـ 63:  .المبنية المكوناتكمية  
ممحوظة رقـ 64:   مستوى الاضافة لمبقوليات الجافة200 ممجـ / كجـ مف الاغذية القابمةللأكؿ 
عمى اساس الوف الجاؼ. 
ممحوظة رقـ 65:  .مف تجييزات المغذيات المتبقي  
ممحوظة رقـ 66:  جبف  فييستخدـ  الفورمالدىيد ﺙﺯﻭﻑﻯٌﻯْ .فقط  ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
269 
 ممحوظة رقـ67:  عند  السائؿ حالة زلاؿ البيض فيفيما عدا الاستخداـ 8800 ممجـ/كجـ
كفوسفور والبيضة الكاممة عند 14700ممجـ/كجـ كفوسفور. 
ممحوظة رقـ 68:  المنتجات الى لا يضاؼ ليا السكر. فيتستخدـ  
ممحوظة رقـ 69:  .يستخدـ كعامؿ مكربف 
ممحوظة رقـ 70:  كحامض 
ممحوظة رقـ 71:  الكالسيوـ والبوتاسيوـ والصوديوـ فقط. أملاح  
ممحوظة رقـ 72:  .للأكؿالقابمة  الأطعمة  
ممحوظة رقـ 73:  .فيما عدا السمؾ الكامؿ 
ممحوظة رقـ 74:  تركيبات  في كإضافاتتستخدـ  يشرش السائؿ ومنتجات الشرشر والتفيما عدا ال 
الاطفاؿ. 
ممحوظة رقـ 75:  لماكينات البيع فقط. مسحوؽ الحميب فييستخدـ  
ممحوظة رقـ 76:  البطاطس فقط. فييستخدـ  
ممحوظة رقـ 77:  الاستخدامات الغذائية الخاصة فقط. في  
ممحوظة رقـ 78:  50000 ممجـ/كجـ لمتخميؿ والخؿالبمسمي فقط. 
ممحوظة رقـ 79:  المكسرات فقط. فيللاستخداـ  
ممحوظة رقـ 80:   فئالمكا2 ممجـ/ديسيمتر مربع مف سطح التطبيؽ واقصى عمؽ5 مميميتر. 
ممحوظة رقـ 81:   فئالمكا1 ممجـ/ديسيمتر مربع مف سطح التطبيؽ واقصى عمؽ5 مميميتر. 
ممحوظة رقـ 82:   يالجمبر  فييستخدـ 6000 ممجـ/كجـوا لي Crangon and Crangon 
vulgaris. 
ممحوظة رقـ83:  .موجب فقط يساري  
ممحوظة رقـ 84:  فوؽ سنة واحدة فقط. للأطفاؿ  
ممحوظة رقـ 85:  السجؽ المعد مع مثؿ ىذه الاغمفة  في المتبقي أغمفة السجؽ فييستخدـ بمستوى 
يجب الا يزيد عف 100 ممجـ/كجـ. 
ممحوظة رقـ 86:  .طبقة الحموى المخفوقة مقارنو مع القشدة فقط  فييستخدـ  
ممحوظة رقـ 87:  .مستوى المعالجة 
ممحوظة رقـ 88:  .مف الاضافة المتبقي  
ممحوظة رقـ 89:  .فقط لمساندوتش المفرود  
ممحوظة رقـ 90:  الحميب مخاليط  فييستخدـ –.يالمنتج النيائ فيالسكروز تستخدـ   ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
270 
 ممحوظة رقـ91: .مفردة أو مجتمعة البنزوات والسوربات  
ممحوظة رقـ 92:  .فيما عدا صمصمة الطماطـ 
ممحوظة رقـ 94:   فييستخدـloganiza  (السجؽ غير المتخمر و الطازج ) فقط. 
ممحوظة رقـ 95:   فييستخدـsurimi  ومنتجات بيض السمؾ فقط 
ممحوظة رقـ 96:  .ممحميات مرتفعة الكثافةل اعتمادا عمى الوزف الجاؼ  
ممحوظة رقـ 97:  .الشكولاتةومنتجات  ي/ الكاكاو النيائ يفي المنتج النيائ  
ممحوظة رقـ 98:  الغبار. فيالتحكـ  
ممحوظة رقـ 99:  .شرائح السمؾ والسمؾ المفروـ فقط فييستخدـ  
ممحوظة رقـ 100: .المنتجات البمورية وطبقة السكر فيفقط  
ممحوظة رقـ 101:  يستخدـ بمفرده لا يزيد عف15000 ممجـ/كجـفي حالة الاستخداـ مجتمعة. 
ممحوظة رقـ 102:  .أغراض الخبيز فقط فيمستحمبات الدىوف  فيتستخدـ  
ممحوظة رقـ 104:  حد متبقى مسموح بو ىو أقصى 5000 ممجـ/كجـفي الخبز، منتجات الخبيز 
المتخمرة. 
ممحوظة رقـ 105:  شرائح القرع المجفؼ  فيفيما عدا الاستخداـ Kampyo) عند5000 
ممجـ/كجـ. 
ممحوظة رقـ 106:  خردؿ الديجوف عند  فيفيما عدا الاستخداـ 500 ممجـ/كجـ 
ممحوظة رقـ 107:  حديدو سيانيد الصوديوـ  معفيما عدا الاستخداـ INS 535) وحديدو سيانيد
البوتاسيوـ INS 536) in food -grade dendridic salt  عند29 
ممجـ/كجـ كحديدو سيانيد الصوديوـ الامائي. 
ممحوظة رقـ 108:  حبوب القيوة فقط. فيستخدـ ي  
ممحوظة رقـ 109:  تستخدـ المستويات المذكورة25 رطؿ1000 جالوفX (0.45 كجـ/ رطؿ) 
X (1 جالوف3.75 لترX (1 لتركجـ) X (106 ممجـ/ لتر) = 3000 
ممجـ/ كجـ. 
ممحوظة رقـ 110:  .البطاطس الفرنسية المحمرة والمجمدة فقط فييستخدـ  
ممحوظة رقـ 111:  صناعة الحموى مف السكر عند  فيفيما عدا شراب الجموكوز الجاؼ المستخدـ 
150 ممجـ/كجـ وشراب الجموكوز المستخدـفي صناعة الحموى مف السكر عند 
400 ممجـ/كجـ 
ممحوظة رقـ 112:  .الجبف المبشور فقط فييستخدـ  ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
271 
 ممحوظة رقـ113: استخدـ المستوى المقرر مف مكافئات بوتاسيوـ اسيسولفاـ (المستوى الاقصى
مح اسبرتاـ اسيسولفاـيمكف اف يتحوؿ الى م  بالقسمة عمى 0.44) والاستخداـ 
المشترؾ بيف ممح اسبرتاـ اسيسولفاـ مع بوتاسيوـ اسيسولفاـ بمفرده أو الاسبرتاـ 
يجب الا يزيد عف المستوى الاعمى لمجرعة المفردة مف بوتاسيوـ اسيسولفاـ أو 
الاسبرتاـ ( كما سجؿ اف المستوى الاقصى يمكف اف يتحوؿ الى مكافئات 
الاسبرتاـ بالقسمة عمى 0.68). 
ممحوظة رقـ114:  .فيما عدا مسحوؽ الكاكاو 
ممحوظة رقـ 115:  .عصير الاناناس فقط فييستخدـ  
ممحوظة رقـ 116:  .العجائف فقط فييستخدـ  
ممحوظة رقـ 117:   فييستخدـloganiza  (السجؽ غير المتخمر و الطازج) عند 1000 ممجـ/كجـ
فقط. 
ممحوظة رقـ 119:  استخدـ المستوى المقرر مف مكافئات الاسبرتاـ (المستوى الاقصى يمكف اف
يتحوؿ الى ممح اسيسولفاـ اسبرتاـ بالقسمة عمى 0.64)،الاستخداـ المشترؾ   
بيف ممح اسبرتاـ اسيسولفاـ مع الاسبرتاـ بمفرده أو اسبرتاـ اسيسولفاـ يجب الا 
يزيد عف المستوى الاعمى لمجر عة المفردة مف الاسبرتاـ أو بوتاسيوـ اسيسولفاـ   
(كما سجؿ اف المستوى الاقصى يمكف اف يتحوؿ الى مكافئات بوتاسيوـ  
اسيسولفاـ بالضرب في 0.68). 
ممحوظة رقـ120:  الكافيار عند  فيفيما عدا الاستخداـ 2500 ممجـ/كجـ. 
ممحوظة رقـ 121:  فيما عدا منتجات الاسماؾ المتخمرة عند1000 ممجـ/كجـ. 
ممحوظة رقـ 122:  مع ﺏﺩ ﺍٌﻯﻍٍٕﺥ ٌٍﺝٍﺫ ﺍٌّﻅﺯﻯﺭﺩ. ؼﺏﺡ ﺍٌﺯﺵﺯٌ اػِﺯ  
ممحوظة رقـ 125:  للاستخداـفي خبيز المقلاة كخميط مع الزيت النباتي. 
ممحوظة رقـ 126:  لانتفاخ العجينةفي التقطيع أو الخبيز فقط. 
ممحوظة رقـ 127:  لخدمة المستيمؾ 
ممحوظة رقـ 128:  حامض الطرطريؾ (INS 334) فقط. 
ممحوظة رقـ 129:  يستخدـ كمنظـ لمحموضةفي عصير العنب. 
ممحوظة رقـ 130: مفردة أو مجتمعة:  بيوتيميتيد  ىيدروكسى أنيسوؿ INS 320) وبيوتيميتيد
ىيدروكسى تولويف (  INS 321) ورباعى بيوتيؿ ىيدرو كينوفINS 319) 
وجالات البروبيؿINS 310). ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
272 
 ممحوظة رقـ131:  نتيجة لاستخداميا كحامؿ لمنكية. 
ممحوظة رقـ 132:  في ما عدا الاستخداـ عند 130 ممجـ/كجـ (عمى اساس الوزف الجاؼفي 
المشروبات نصؼ المجمدة. 
ممحوظة رقـ 133:  أي اتحاد بيف بيوتيميتيد  ىيدروكسى أنيسوؿ INS 320) وبيوتيميتيد
ىيدروكسى تولويف INS 321) وجالات البروبيؿINS 310) عند مستوى
200 ممجـ/كجـ بشرط عدـ زيادة حدود الجرعة المفردة. 
ممحوظة رقـ 134:     فيما عدا استخداـ الحبوب، البودنج عند مستوى 500 ممجـ/كجـ. 
ممحوظة رقـ 135:  فيما عدا الاستخداـ في المشمش المجفؼ عند مستوى 2000 ممجـ/كجـ، 
الزبيب الابيض عند 1500 ممجـ/كجـ، جوز اليند المجفؼ عند 200 
ممجـ/كجـ وزيت جوز اليند المفصوؿ جزئيا عند50 ممجـ/كجـ 
ممحوظة رقـ 136:  لمنع التموففي الخضروات الممونة بسبب الضوء. 
ممحوظة رقـ 137:  فيما عدا الاستخداـفي الافوكادو المجمد عند مستوى  300 ممجـ/كجـ 
ممحوظة رقـ 138:  للاستخداـفي مشروبات الطاقة فقط. 
ممحوظة رقـ 139:  للاستخداـفي الرخويات والقشريات وشوكيات الجمد فقط. 
ممحوظة رقـ 140:  فيما عدا الاستخداـفي أذف البحر المعمبة (PAUA)  عند مستوى1000 
ممجـ/كجـ 
ممحوظة رقـ 141:  للاستخداـفي الشكولاتة البيضاء فقط. 
ممحوظة رقـ 142:  فيما عدا القيوةوالشاي. 
ممحوظة رقـ 143:  للاستخداـفي المشروبات المعتمدة عمى عصير الفاكية والزنجبيؿ المجفؼ فقط. 
ممحوظة رقـ 144:  للاستخداـفي المنتجات الحموة والحمضية فقط. 
ممحوظة رقـ 145:  لمنتجات منخفضة الطاقةأو غير المضاؼ الييا السكر.  
ممحوظة رقـ 146:  استخدـ مستوى البيتا كاروتيف (المصنعةINS 160ai)، 35 ممجـ / كجـ مف
بيتا –أبو  - 8'-كاروتيناؿINS 160e) وبيتا–أبو  - 8'- ،كاروتينيؾ اسيد 
استر الايثيؿ أو الميثيؿ INS 160f). 
ممحوظة رقـ147:  فيما عدا منتجات الشرشرفي أغذية الاطفاؿ. 
ممحوظة رقـ 148:  للاستخداـفي الحموى الصغيرة والنعناع المستخدـ في ازالة رائحة النفس عند 
مستوى  10000 ممجـ/كجـ. 
ممحوظة رقـ 149:  فيما عدا الاستخداـفي بيض الاسماؾ عند 100 ممجـ/كجـ ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
273 
 ممحوظة رقـ150:  نستخدـ لتركيبة فوؿ الصويا25000 ممجـ/كجـ لمبروتيف المتحمؿ مع أو تركيبة
الأحماض الامينية الحامضية والقاعدية. 
ممحوظة رقـ 151:  نستخدـ لتركيبة فوؿ الصويا1000 ممجـ/كجـ لمبروتيف المتحمؿ مع أو تركيبة
الأحماض الامينية الحامضية والقاعدية. 
ممحوظة رقـ 152:  للاستخداـ في أغراض القمى فقط. 
ممحوظة رقـ 153:  للاستخداـفي المكرونة سريعة التحضير (النودلز) فقط.  
ممحوظة رقـ 154:  للاستخداـفي حميب جوز اليند فقط. 
ممحوظة رقـ 155:  للاستخداـفي شرائح التفاح والتفاح المجمد فقط. 
ممحوظة رقـ 156:  للاستخداـفي الحموى الصغيرة والنعناع المستخدـ في ازالة رائحة النفس عند 
مستوى  25000 ممجـ/كجـ 
ممحوظة رقـ 157:  للاستخداـفي الحموى الصغيرة والنعناع المستخدـ في ازالة رائحة النفس عند 
مستوى  2000 ممجـ/كجـ 
ممحوظة رقـ 158:  للاستخداـفي الحموى الصغيرة والنعناع المستخدـ في ازالة رائحة النفس عند 
مستوى  1000 ممجـ/كجـ 
ممحوظة رقـ 159:  للاستخداـفي شراب فطيرة وشراب القيقب فقط. 
ممحوظة رقـ 160:  للاستخداـفي المشرو بات الجاىزة لمشرب والخمط المبدئي لممشروبات المعدة 
لمشرب فقط. 
ممحوظة رقـ 161:   الى عمى وجو الخصوص، ،ييدؼوالذى  لمبمد المستورد مراعاة التشريع الوطني 
القسـ الاتساؽ مع 3.2  مف الديباجة. 
ممحوظة رقـ 162:  .المنتجات المجففة ومنتجات السلامى فقط فيللاستخداـ  
ممحوظة رقـ 163:  ازالة رائحة النفس عند  فيالحموى الصغيرة والنعناع المستخدـ  فيللاستخداـ 
مستوى  3000 ممجـ/كجـ 
ممحوظة رقـ 164:  ازالة رائحة النفس عند  فيالحموى الصغيرة والنعناع المستخدـ  فيللاستخداـ 
مستوى  30000 ممجـ/كجـ 
ممحوظة رقـ 165:  .الاغراض الغذائية الخاصة فقط فيالمنتجات المستخدمة  فيللاستخداـ  
ممحوظة رقـ 166:  لمحميب الذى يعتمد عمى الساندوتش المفرود فقط 
ممحوظة رقـ 167:  .لممنتجات المجففة فقط ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
274 
 ممحوظة رقـ168:  مستخمصQuillaia مف النوع الاوؿINS 999(i)) فقط. الحد الاقصى 
المسموح باستخدامو يعبر عنو عمى اساس الصابونيف  
ممحوظة رقـ 169:  الدىف الذى يعتمد عمى الساندوتش المفرود فقط. فيللاستخداـ  
ممحوظة رقـ 170:   مواصفة الالباف المتخمرة فيفيما عدا المنتجات المنصوص عمييا CODEX  
STAN 243 -2003 .) 
ممحوظة رقـ171:    .فيما عدا دىف المبف المجفؼ 
ممحوظة رقـ 172:   قشدة لبف جوز اليندو  تغطية الفاكيةو  صمصة الفاكية فيفيما عدا المستخدـ 
اصابع الفاكية عند مستوى و  لبف جوز اليندو 50 ممجـ/كجـ 
ممحوظة رقـ 173:   فيما عدا المكرونة سريعة التحضير (النودلز)  التي تحتوى عمى الخضروات 
والبيض. 
ممحوظة رقـ 174:  مفردة أو مجتمعة: سالسميلات الصوديوـ والالمونيوـINS 554)، سالسميلات 
الكالسيوـ والالمونيوـ INS 556) ، سالسيلات الالمونيوـ  INS 559). 
ممحوظة رقـ175:  عند مستوى   يفي حموى فاكية الجيمتستخدـ  التيفيما عدا 200 ممجـ/كجـ 
ممحوظة رقـ 176:  .القيوة السائمة المعمبة فقط فيالمستخدمة  
ممحوظة رقـ 177:  .المفتتة أو المبشورة فقطو  المقطعة جبف الشرائح فيالمستخدمة  
ممحوظة رقـ 178:  .يعبر عنيا بحامض كارمينيؾ 
ممحوظة رقـ 179:  لاستعادة فقد الموف الطبيعي أثناء عممية التصنيع فقط. 
ممحوظة رقـ 180:  مفردة أو مجتمعة:  بيوتيميتيد  ىيدروكسى أنيسوؿBHA، INS 320) 
وبيوتيميتيد  ىيدروكسى تولويفBHT، (INS 321). 
ممحوظة رقـ181:  يعبر عنياكانثوسيانيف. 
ممحوظة رقـ 182:  فيما عدا الاستخداـفي لبف جوز اليند. 
ممحوظة رقـ 183:  المنتجات المطابقة لمواصفةالشكولاتة ومنتجات الشكولاتة CODEX STAN 
87-1981) ربما فقط تستخدـ الالواف لتزييف السطح. 
ممحوظة رقـ 184:  المستخدمةفي المواد الغذائية المغمفة لمركز ات حبوب الارز. 
ممحوظة رقـ 185: كا نوربكسيف. 
ممحوظة رقـ 186:  المستخدمةفي الدقيؽ مع الاضافات فقط. 
ممحوظة رقـ 187: بالميتات الاسكوربيؿINS 304)  فقط ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
275 
 ممحوظة رقـ188:  لا يزيد الحد الاقصى المستخدـ مف بوتاسيوـﺍﻁٍﻅﻯٌﻑﺏَ INS 950)  بمفرده أو
متحد مع  ممح اسبرتاـ ﺍﻁٍﻅﻯٌﻑﺏَ INS 962). 
ممحوظة رقـ189:  فيما عدا الشوفاف الممفوؼكأسطوانة. 
ممحوظة رقـ 190:  فيما عدا المستخدمة في مشروبات الالباف المتخمرة عند مستوى 500 
ممجـ/كجـ 
ممحوظة رقـ 191:  ملاحظة الا يزيد الحد الاقصى المستخدـ مفالاسبرتاـINS 951)  بمفرده او
متحدا مع ممح اسبرتاـ ﺍﻁٍﻅﻯٌﻑﺏَ  INS 962). 
ممحوظة رقـ192:  لممنتجات الدىنية فقط. 
ممحوظة رقـ 193:  لاستخداميافي القشريات وعجائف السمؾ فقط. 
ممحوظة رقـ 194:  تستخدـ فقطفي المكرونة جاىزة التحضير (النودلز) المطابقة لممواصفة القياسية 
لممكرونة سريعة التحضير (النودلز) CODEX STAN 249 - 2006) . 
ممحوظة رقـ195:  بمفردىا أو مجتمعة  بيوتيميتيد  ىيدروكسى أنيسوؿ BHA،INS 320) 
وبيوتيميتيد  ىيدروكسى تولويفBHT،INS 321) ورباعى بيوتيؿ ىيدرو
كينوف TBHQ، (INS 319.) 
ممحوظة رقـ196:  مفردة أو مجتمعة: بيوتيميتيد  ىيدروكسى أنيسوؿ BHA،INS 320)   
وبيوتيميتيد  ىيدروكسى تولويفBHT، INS 321) وجالات البروبيؿINS 
310). 
ممحوظة رقـ197:  مفردة أو مجتمعة: بيوتيميتيد  ىيدروكسى تولويفBHT، INS 321) وجالات
البروبيؿ INS 310). 
ممحوظة رقـ198:  تستخدـ مستوى لممنتجات الصمبة (عمى سبيؿ المثاؿ الطاقة الوجبات المستبدلة
أو الشرائط المدعمة) 600 ممجـ/كجـ كمكافئ ستفيوؿ لاستخداميا في المنتجات 
السائمة. 
ممحوظة رقـ 199:  للاستخداـفي الحموى الصغيرة والنعناع المستخدـ في ازالة رائحة النفس عند 
مستوى 6000 ممجـ/كجـ كمكافئ ستفيوؿ. 
ممحوظة رقـ 201:  للاستخداـفي المنتجات المنكية فقط. 
ممحوظة رقـ 202:  لاستخداميافي المحموؿ الممحي المعد لإنتاج النقانؽ فقط. 
ممحوظة رقـ 203:  لاستخداميافي مدعمات المضغ فقط. 
ممحوظة رقـ 204:  لاستخداميا عند مستوى50 ممجـ/كجـفي longan and lichee  فقط. ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
276 
 ممحوظة رقـ205:  تستخدـ عند مستوى50 ممجـ/كجـ لتمنع التموففي الخضروات الممونة بسبب 
الضوء. 
ممحوظة رقـ 206:  تستخدـ عند مستوى30 ممجـ/كجـ كعامؿ تبييض فقط لممنتجات التي تتوافؽ 
مع المواصفة القياسية لمنتجات جوز اليند المائية CODEX STAN 240 -
2003). 
ممحوظة رقـ207:  تستخدـ عند مستوى50000 ممجـ/كجـفي صمصة فوؿ الصويا التي تمتد الى 
عممية التصنيع. 
ممحوظة رقـ 208:  تستخدـفي المنتجات المجففة ومنزوعة الماء فقط. 
ممحوظة رقـ 209: ما عدا المنتجات التي تتطابؽ مع المواصفة القياسية لمزيج الالباف منزوعة 
الدسـ والزيوت النباتية في شكؿ جاؼCODEX STAN 251 -2006)  
ممحوظة رقـ210:  تستخدـفي الفطيرة المصنوعة مف قمح aestivum كما تستخدـفي صناعة 
المكرونة جاىزة التحضير ( النودلز). 
ممحوظة رقـ 211:  تستخدـفي صناعة المكرونة جاىزة التحضير (النودلز).  
ممحوظة رقـ 212:  ما عدا المنتجات التي تتطابؽ مع المواصفة القياسية لمحساء المستيمؾ 
CODEX STAN 117 - 1981)  عند مستوى3000 ممجـ/كجـ 
ممحوظة رقـ 213:  تستخدـفي المنتجات السائمة التي تحتوى عمى سكريات مرتفعة التركيز فقط. 
ممحوظة رقـ 214:  فيما عدا المنتجاتالتي تتطابؽ مع المواصفة القياسية مستحمبات دىف المبف 
CODEX STAN 253 -2006) . 
ممحوظة رقـ215:  فيما عدا المنتجات التي تتطابؽ مع المواصفة القياسية لمدىوف المستحمبة 
والمستحمبات المخموطة  CODEX STAN 256 -2007) . 
ممحوظة رقـ216:  تستخدـفي المنتجات المعتمدة عمى الذرة فقط. 
ممحوظة رقـ 217:  تستخدـ عند مستوى300 ممجـ/كجـ لمسطح فقط. 
ممحوظة رقـ 218:  فقط مركبات الكبريت يمكف اف تستخدـ كمواد حافظة وكمضادات أكسدةفي 
المنتجات التي تغطييا المواصفة القياسية لجوز اليند المجفؼCODEX 
STAN 177 -1991) . 
ممحوظة رقـ301:  الانتقاؿ لمحد الاقصى 
 
 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
277 
 .5 طرقأخذ العينات  
 .الييئة تعتمدىات طبقاً لممواصفات التي يتـ أخذ العينا  
 
 6 طرق الاختبار 
تعتمدىا الييئةلاختبارات طبقاً لممواصفات التي يتـ إجراء ا . 
 
7 التعبئة والنقل والتخزين 
1.7التعبئة 
1.1.7يجب أف يعبأ المنتج في عبوات صحية مناسبة ذات أغطية محكمة بحيث تمنع اتصاليا    
             بالجو الخارجي أو تموثيا . 
2.1.7       أف تكوف مواد التعبئة غير قابمة لمتفاعؿ مع المنتج. 
 
2.7         النقؿ 
             أف تنقؿ العبوات بطريقة تحافظ عمييا مف الكسر والتمؼ . 
 
3.7التخزيف 
             أف تخزف العبوات في أماكف مبردة وجافة بعيدًا عف مصادر الضوء المباشر والتموث . 
 
8 البيانات الإيضاحية 
مع عدـ الإخلاؿ بما ورد في المواصفة القياسية الخميجية الواردة في البند (1.2) و البند 
(8.2)  والبند11.2) يجب أف يتوافر في بطاقة المنتج البيانات الإيضاحية التالية: 
1.8  ﺍﺱﻡ  ﺍﻝﻡﺍﺩﺓ ﺃﻭ ﺭﻕﻡﻩﺍ  ﺍﻝﺩﻭﻝً.  
2.8  ﻝﻝﻡﻭﺍﺩ ﺍﻝﻡﻝﻭﻥﺓ  .ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
278 
 1.2.8  ﺍﺱﻡ  ﺍﻝﻡﺫٌﺏ  ﺃﻭ ﻡﺍﺩﺓ ﺍﻝﺕﺥﻑٌﻑ.  
2.2.8  ﺩﺭﺝﺓ ﻥﻕﺍﻭﺓ  ﺍﻝﺹﺏﻍﺓ . 
3.2.8  ﻉﺏﺍﺭﺓ "ﺥﺍﻝ ﻡﻥ ﺍﻝﻙﺡﻭﻝ". 
4.2.8   ﻉﺏﺍﺭﺓ "ﻡﺍﺩﺓ ﻡﻝﻭﻥﺓ  ﻍﺫٌﺓ للأ" ﻭٌﺡﺩﺩ ﻁﺏٌﻉﺓ ﺍﻝﻡﺍﺩﺓ (ﻁﺏٌﻉٌﺓ ﺍﻭ ﺇﺹﻁﻥﺍﻉٌﺓ).  
5.2.8   ﻉﺏﺍﺭﺓ "ٌﺝﺏ ﻉﺩﻡ ﺕﻉﺭﺽﻩﺍ  ﻝﻝﺽﻭء ﻑً ﺡﺍﻝﺓ  ﺍﻝﻡﻭﺍﺩ ﺍﻝﻡﻝﻭﻥﺓ  ﺍﻝﺕً  ﺕﺕﺃﺙﺭ  ﺏﺍﻝﺽﻭء ". 
6.2.8   ﺕﺍﺭٌﺥ  ﻥﺕﺍﺝلإﺍ  ﻭﺍﻥﺕﻩﺍء ﺓلاحٌﺍﻝﺹ. 
7.2.8   ﺭﻕﻡ  ﺩﻑﻉﺓ  ﻥﺕﺍﺝ.لإﺍ  
8.2.8 ﻑً ﺡﺍﻝ ﺇﺽﺍﻑﺓ ﺃﻱ ﻡﻥ ﺍﻝﻡﺍﺩﺕٌﻥ ﺍﻝﻡﻝﻭﻥﺕٌﻥ Sunset  yellow E110 ﻭ/ﺃﻭAllura red 
E129) ٌﺝﺏ ﺃٌﺽﺍﺡ  ﺍﻝﺕﺍﻝً:  
1.8.2.8 ﺓلامﺕﻡٌٌﺯﻩﺍ ﺏﻉ  
2.8.2.8  ﻁﻑﺍﻝ" ﺃﺱﻑﻝ لأﻙﺕﺍﺏﺓ ﺍﻝﻉﺏﺍﺭﺓ ﺍﻝﺕﺍﻝٌﺓ : " ﻕﺩ ٌﻙﻭﻥ ﻝﻩ ﺕﺃﺙٌﺭ ﺱﻝﺏً ﻉﻝﻯ ﺍﻝﻥﺵﺍﻁ ﻭﺍﻝﺕﺭﻙٌﺯ ﻝﺩﻯ ﺍ 
ﺏٌﺍﻥ ﺍﻝﻡﻙﻭﻥﺍﺕ . 
 
3.8  لممحميات 
1.3.8  ﻝﻡﻥﺕﺝﺍﺕ ﺍﻝﻍﺫﺍﺉٌﺓ ﺍﻝﻡﻉﺩﺓ ﺥﺍﺹﺓ ﺥﺩﺍﻡلاستﻝ  ﻡﻥ ﻕﺏﻝ ﻡﺭﺽﻯ ﺍﻝﺱﻙﺭ ﺃﻭ ﺍﺱﺕﺥﺩﺍﻡﺍﺕ ﺕﻍﺫﻭٌﺓ 
ﺥﺍﺹﺓ ﺃﺥﺭﻯ ٌﺝﺏ ﺃﻥ ﺕﺡﺕﻭﻱ ﺍﻝﻉﺏﺍﺭﺓ ﺍﻝﺕﺍﻝٌﺓ " ﺃﻍﺫٌﺓ  ﺕ ﺕﻍﺫﻭٌﺓ ﺥﺍﺹﺓ ﺃﻭ لاﺫﺍﺕ ﺍﺱﺕﻉﻡﺍ 
ﺃﻍﺫٌﺓ ﻝﻡﺭﺽﻯ ﺍﻝﺱﻙ ﺭ". 
2.3.8  ﻙﻡٌﺓ ﻡﺍﺩﺓ ﺍﻝﺕﺡﻝٌﺓ ﻡﻝﻍﻡ/ ﻝﺕﺭ ﺃﻭ ﻙٌﻝﻭ ﻍﺭﺍﻡ ﻭﻑً ﺡﺍﻝﺓ ﺍﺱﺕﺥﺩﺍﻡ ﺥﻝٌﻁ ﻡﻥ ﺍﻝﻡﺡﻝٌﺍﺕ ٌﺝﺏ ﺫﻙﺭ  
ﻙﻡٌﺓ ﻙﻝ ﻡﻥﻩﺍ ﻑً ﺍﻝﺥﻝٌﻁ . 
3.3.8  ٌﺝﺏ ﺫﻙﺭ ﺍﻝﺕﺡﺫٌﺭﺍﺕ ﺍﻝﺕﺍﻝٌﺓ  
1.3.3.8  ﻑً ﺡﺍﻝﺓ  ﺭﺕﺍﻡ لاسبﺍ  
1.1.3.3.8 "لا ٌﺱﺕﺥﺩﻡ ﻡﻥ ﻕﺏﻝ ﺵﺥﺍﺹلأ ﺍ  ﺍﻝﻡﺹﺍﺏٌﻥ ﺏﻡﺭﺽ ﺍﻝﻑٌﻥٌﻝ ﻙٌﺕﻭﻥﻭﺭٌﺍ ". 
2.1.3.3.8 أ ﺕﺯٌﺩ  ﻙﻡٌﺓ لاكﺱﺕﻩلاﺍ  ﻉﻝﻯ 40 ﻡﻍﻡ/ ﻙﻍﻡ ﻡﻥ ﻭﺯﻥ ﺍﻝﺝﺱﻡ . 
2.3.3.8  ﻑً ﺡﺍﻝﺓ ﺍﻝﺱﻙﺍﺭٌﻥ “ﺍﺱﺕﺥﺩﺍﻡ ﻩﺫﺍ ﺍﻝﻡﻥﺕﺝ ٌﻙﻭﻥ ﺽﺍﺭ ﺏﺹﺡﺕﻙ  ﻩلأن ٌﺡﺕﻭﻯ ﻉﻝﻯ ﺍﻝﺱﻙﺍﺭٌﻥ 
ﺍﻝﺫﻱ ﻭﺝﺩ ﺃﻥﻩ ٌﺱﺏﺏ ﻡﺭﺽ ﺍﻝﺱﺭﻁﺍﻥ ﻑً ﺡٌﻭﺍﻥﺍﺕ ﺍﻝﺕﺝﺍﺭﺏ".  ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
279 
 3.3.3.8  ﻑً ﺡﺍﻝﺓ ﺍﻝﺱﻭﺏٌﺕﻭﻝ ﺃﻭ ﺍﻝﺯٌﻝٌﺕﻭﻝ " ﺯٌﺍﺩﺓ ﺍﻝﻙﻡٌﺓ ﺍﻝﻡﺱﺕﻩﻝﻙﺓ ﻡﻥ ﺍﻝﺱﻭﺭﺏٌﺕﻭﻝ ﺃﻭ ﺍﻝﺯٌﻝٌﺕﻭﻝ ﻉﻝﻯ 
40 ﻍﻡ ﻑً ﺍﻝٌﻭﻡ ﻕﺩ ﺕﺱﺏﺏ  ﺱﻩﺍﻝ ".لإ ﺍ  
4.3.3.8 ﻑً ﺡﺍﻝﺓ ﺍﻝﻡﺍﻥٌﺕﻭﻝ " ﺯٌﺍﺩﺓ ﺍﻝﻙﻡٌﺓ ﺍﻝﻡﺱﺕﻩﻝﻙﺓ ﻡﻥ ﺍﻝﻡﺍﻥٌﺕﻭﻝ ﻉﻝﻯ 20 ﻍﻡ ﻑً ﺍﻝٌﻭﻡ ﻕﺩ ﺕﺱﺏﺏ 
ﺱﻩﺍﻝلإﺍ  
5.3.3.8 ﻁﻩﺏﻱ لإﻑً ﺩﺏٌﺥ ﺍٌﻅﻯﺯٌﺏﺩ ﺍٌﻯﺫﻯٌٍﺥ "ﺱٌﺏﺩﺡ ﺍٌﻯٍّﺥ ﺍٌّﻅﺯﻩٍﻯﺥ ﻝﺫ ﺭﻅﺝﺕ ﺍ  
  
4.8 ﻅﺫﺡ لأوِﻉﺏﺩﺍﺩ ﺍ : 
 ﻅﺫﺡ ﺭﻅﺯﺥﺫَ ٌٍّﻯﺍﺩ ﺍٌﻍﺫﺍﺉٍﺥ " ﻑً لأوﺏﺭﺡ "ِﺏﺩﺡ ِﻉﺏﺩﺡ ٌ ػجﻅﺫﺡ" لأوﺝﻯﺍﺩ ِﻉﺏﺩﺍﺩ ﺍ ػﺩﺏٌﺥ  
 )ػ(ٌٍﺯﺹٍٕﻍ ﻑﻡ . 
 
5.8  المستحمبات والمثبتات ومغمظات القواـ 
 مصدر الجيلاتيف والميسثيف والجمسريدات الأحادية والثنائية في حالة استخداميا  
6.8  ﺍٌّﻯﺍﺩ ﺍٌﺫﺏﻑﻅﺥ : 
 ﺝﻯﺍﺩ ﺍٌّﻯﺍﺩ ﺍٌﺫﺏﻑﻅﺥ ػﺏﺭﺡ "ِﺏﺩﺡ ﺩﺏﻑﻅﺥ ﺭﻅﺯﺥﺫَ ٌٍّﻯﺍﺩ ﺍٌﻍﺫﺍﺉٍﺥ " ﻑً ﺩﺏٌﺥ ػج.  
 
 
 
 
 
 
 
 
 
 
 
 
 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
280 
  
 
 
مصطمحات فنية 
Aspartame  ..................................................................... اسبرتاـ 
Saccharin  ..................................................................... سكاريف 
Lake   ..................................................................... صبغة الميؾ 
Gelling agent  .......................................................................... عامؿ تبمور 
Glazing agent  .......................................................................... عامؿ تمميع 
Firming agent  ...................................................... عامؿ مثبت 
Colour retention agent  ...................................................... عامؿ مثبتالموف 
Humectant  .......................................................................... عامؿ مرطب 
Flour treatment agent  ...................................................... عامؿ معالج الدقيؽ 
Foaming agent  .................................................................. عامؿ مكوف لمرغوة 
Preservative  ................................................................. مادة حافظة 
Raising agent . .......................................................................... مادة رافعة 
Colouring  matter  ..................................................................... مادة ممونة 
Stabilizer  ................................................................. مثبت 
Stabilizer  .......................................................................... مثبت 
Flavour enhancer  ................................................................. محسف نكية 
Sweeteners   ..................................................................... محميات 
Bulking agent  ................................................................ مساعد عمى التكتؿ 
Emulsifier  ................................................................. مستحمب 
Thickener  ................................................................. مغمظ قػواـ 
Acidity regulator  ................................................................. منظـلمحموضة 
International Numbering System (INS).  ........................... نظاـ الترقيـ الدولي 
Flavour ................................................................. نكية ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
281 
  
 
 
 
 Additives  ﺍٌّﺏﺩﺡ ﺍٌّﻉﺏﻑﺥ  
A 1  Acesulfame Potassium.  ﺍٌﺝﻯﺭﺏﻁٍﻯَ ﺍ لاﻁٍﻅﻯٌﻑﺏَ . 
 2  Acetic Acid, Glacial  ﺩّﻁ ﺍٌﺥٍٍﻩ، ﺍٌﺝٍٍﺫﻱ  
 3  Alitame. ﺍٌﺯٍّﺏﺩ  
 4  Allura Red Ac  ﺩّﺯلأﺍ ﺍٌٍﻯﺭﺍ 
 5  Aluminium Ammonium Sulfate.  ﻯٴٍﻯَ لأٍِﻯَ ﻭﺝﺯٌﺯﺏﺩ ﺍ لأٌىِٕﺍ.  
 6  Aluminium Silicate.  ٍٕﻯَ لأٌىِﻁٍٍٍﻯﺏﺩ ﺍ  
 7  Ammonium Salts Of Phosphatidic 
Acid. ﻯٴٍﻯَ ِٓ لأٍِِﺥ ﺍ  ﺩّﻁ ﺍٌﻑﻅﻑﺏﺭٍﺫٌﻩ . 
 8  Alpha-Amylase From Aspergillus 
Oryzae Var.  ﺃٌﻑﺏ ﺃٍٍٍِﺵ ِٓ ﺹ ﺃﻭﺭٌﺵﺍ جلاﺃﻁﺝﺯ  ﻑﺏﺭ.  
 9  Annatto Extracts, Bixin -Based. ﺫِؼزّﺏﺭﻯ , لأِٔﻅﺯﺥٍﺹ ﺍ-  ﺙٍﻯﻅٍٓ . 
 10  Ascorbic Acid, L - ﻁﻯﻯﺭﺙٍﻩ،لا ﺩّﻁ ﺍ -ﺍﻱ 
 11  Ascorbyl Esters.  ﺍﻁﺯﺯﺍﺩ ﺍ لاﻁﻯﻯﺭﺙًٍ . 
 12  Aspartame.  ﺍﻁﺝﺏﺭﺭﺏَ  
 13  Aspartame -Acesulfame Salt.  ﺏﺭﺭﺏَ لأطجﺍ - ٍِﺥ ﺍﻁٍﻅﻯٌﻑﺏَ . 
 14  Azodicarbonamide.  ﺃﺱٌﺫﻭ ﻭﺏﺭﺙﻯْ ﺃٍِﺫ  
B 15  Beeswax.  ﻅً  اٌؼﺵّﻍ 
 16  Benzoates.  ﺙٕﺵﻭﺍﺩ  
 17  Benzoyl Peroxide.  ﺙٍﺯﻭﻭﻅﺏٌﺫ ﺍٌﺝٕﺵﻭًٌ . 
 18  Brilliant Blue Fcf.  ﺱﺭﻕلأﺍ ﻍلاِﺍٌ . 
 19  Butylated Hydroxyanisole.  ﺭٍﺫىرٍلاﺙٍﻩٍﺫﺭﻭﻭﻅً  ﺃٴٍﻅﻯﻱ . 
 20  Butylated Hydroxytoluene.  ﺭٍﺫ ﻩٍﺫﺭﻭﻭﻅً ﺭﻯٌٍٓ ىرٍلاﺙٍ  
C 21  Calcium Aluminium Silicate.  ٍﻯَ لأٌىِٕﻁٍٍٍﻯﺏﺩ ﺍٌﻯﺏٌﻅٍﻯَ ﺍ  
 22  Calcium Ascorbate.  ﺃﻁﻯﻯﺭﺙﺏﺩ ﺍٌﻯﺏٌﻅٍﻯَ . 
 23  Calcium Carbonate.  ﻭﺯﺙﻯٴﺏﺩ ﺍٌﻯﺏٌﻅٍﻯَ  
 24  Calcium Chloride.  ﻭٍﻯﺭٌﺫ ﺍٌﻯﺏٌﻅٍﻯَ  
 25  Calcium Hydroxide  ﻩٍﺫﺭﻭﻭﻅٍﺫ ﺍٌﻯﺏٌﻅٍﻯَ  
 26  Calcium Propionate.  ﺙﺯﻭﺙٍﻯٴﺏﺩ ﺍٌﻯﺏٌﻅٍﻯَ  
 27  Calcium Silicate  ﻁٍٍٍﻯﺏﺩ ﺍٌﻯﺏٌﻅٍﻯَ  
 28  Candelilla Wax.  ﺵّﻍ ﺍٌﻑﺯﺙٍﻯْ  
 29  Canthaxanthin.  ﻭﺏٴﺏﻭﻅﺏٴﺙٍٓ  ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
282 
  Additives  ﺍٌّﺏﺩﺡ ﺍٌّﻉﺏﻑﺥ  
 30  Caramel III - Ammonia Caramel.  ﻭﺯﺍًٍِ  III – ﻭﺯﺍًٍِ ٴٍﺏ لأِىﺍ 
 31  Caramel I V - Sulfite Ammonia 
Caramel. ﻭﺯﺍًٍِ -IV- ﻭﺝﺯٌﺯﺏﺩ ﻭﺯﺍًٍِ ٴٍﺏ لأِىﺍ 
 32  Carbon Dioxide.  ﺙﺏٴً ﺃﻭﻅٍﺫ ﺍٌﻯﺯﺙﻯْ . 
 33  Carmines  ﻭﺏﺭٍِٕﺵ  
 34  Carnauba Wax.  ﺵّﻍﻭﺯٴﻯﺓ  
 35  Carotenes, Beta -, Vegetable.  ﻭﺏﺭﻭﺭٍٓ ,ﺙٍﺯﺏ  - ٴﺝﺏﺭﻯ  
 36  Carotenoids.  ﻭﺏﺭﻭﺭٍٕ ﺏﺩ 
 37  Castor Oil.  ﺱٌﺫ ﺍٌﺥﺯﻭﻉ  
 38  Chlorine.  ﺍٌﻯٍﻯﺭ 
 39  Chlorine Dioxide.  ﻩٍﺫﺭﻭﻭﻅٍﺫ ﺍٌﻯٍﻯﺭٌٓ  
 40  Chlorophylls And Chlorophyllins, 
Coppercomplexes.  ﺍٌﻯٍﻯﺭﻭﻑًٍ  ﻭﻭٍﻯﺭﻭﻑٍٍٍٕﺵ ﻭ  ﻡﺫﺍﺩ ِؼ
ﺍٌٕﺫﺏﺹ.  
 41  Citric Acid.  ﺩّﻁ ﺍٌﻅﺯﺯٌﻩ . 
 42  Cyclodextrin, Beta -. ﺙٍﺯﺏ  - ﻁٍﻯٍﻯﺩﻭﻅﺯﺯٌٓ . 
D 43  Diacetyltartaric And Fatty Acid 
Esters Of Glycerol.  ﺡِلاﺯًٍ ﻭ ﺃ لاطٍﻍﺯﻍٍﻩ ﺙٕﺏﺉً ﺍ 
ﺩّﺏﺽ ﺍٌﺫﻩٍٕﺥ ٌٍﺝٍٍﻅﺯﻭﻱ لأﺍ  
 44  Dimethyl Dicarbonate.  ﺙٕﺏﺉً ٍِﺙًٍ ﺙٍﻯﺯﺙﻯٴﺏﺩ  
E 45  Erythrosine.  ﺍٌﺯﺙﻯﻁٍٕٓ . 
 46  Ethylene Diamine Tetra Acetates.  ﺩ ﺙٕﺏﺉً خلا ػًﺭﺙﺏ ﺙٍٍٓ لإٌﺃٍِٓ ﺍ . 
F 47  Fast Green Fcf.  ﺥﻉﺯ ﺍٌﻅﺯٌﻍلأ ﺍ  FCF. 
 48  Ferric Ammonium Citrate.  ﻯٴٍﻯَ لأِﻁٍﺯﺯﺍﺩ ﺩﺫٌﺫٌﻩ ﺍ . 
 49  Ferrocyanides.  ﺩﺫٌﺫﻭ ﻁٍﺏٴٍﺫ  
 50  Ferrous Gluconate.  ﺝٍﻯﻭﻯٴﺏﺩ ﺍٌﺫﺫٌﺫ ﻭﺱ. 
 51  Ferrous Lactate.  لاوﺯﺏﺩ  ﺍٌﺫﺫٌﺫﻭﺱ 
 52  Formic Acid.  ﺩّﻁ ﺍٌﻑﻯﺭٍِﻩ . 
G 53  Glucono Delta-Lactone. ﻍٍﻯﻭﻯٴﺏﺩ  - ﺯﻯْ لاوﺩٌﺯﺏ . 
 54  Glycerol Ester Of Wood Rosin.  ٍِﺥﺍٌﺝٍﻅﺯٌٓ ِٓ ﺍٌﺥﺵﺕ ﺍٌﺹٕﻯﺙﺯﻱ  
 55  Grape Skin Extract.  ِﻅﺯﺥٍﺹ ﻝﺵﺯ  ﺕاٌؼٕ. 
 56  Guaiac Resin.  ﺍٌﻍﺏٌﺏﻥ  
H 57  Hexamethylene Tetramine.  ﻩﻯﻅﺏٍِﺙٍٍٍٓ ٓلأٍِ ﺍػًﺭﺙﺏ  
 58  Hydroxybenzoates, Para -. ﺙﺏﺭﺍ ﻩٍﺫﺭﻭﻭﻅً ﺙٕﺵﻭﺍﺩ . 
 59  Hydroxypropyl Distarch 
Phosphate.  Distarch  ﻑﻯﻁﻑﺏﺩ ﻩٍﺫﺭﻭﻭﻅً  
ﺙﺯﻭﺙﺏًٌ  
I 60  Indigotine (Indigo Carmine).  ﺍٌﻡﺯِﺵ ﺍًٌٍٍٕ  
 61  Iron Oxides.  ﺃﻭﻅٍﺫ ﺍٌﺫﺫٌﺫ 
 62  Isopropyl Citrates.  ﻁٍﺯﺯﺍﺩ ﺍٌَﺵﻭﺙﺯﻭﺙًٍ . 
L 63  Lactic Acid, L -, D- And DL-. ﺩّﻁ اٌلاوزٍه، L،D and DI ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
283 
  Additives  ﺍٌّﺏﺩﺡ ﺍٌّﻉﺏﻑﺥ  
 64  Lauric Arginate Ethyl Ester  ٍِﺥ ﺍٌﺙًٍ ﺍٌٍﻯﺭٌﻩ   ﺍﺭﺝٍٕﺫ  
 65  Lysozyme.  ﺍٌٍٍﻅﻯﻁﻯَ  
M 66  Magnesium Carbonate.  ﻭﺯﺙﻯٴﺏﺩ ﺍٌّﻍٍٕﻅٍﻯَ  
 67  Magnesium Oxide.  ﺃﻭﻅٍﺫ ﺍٌّﻍٍٕﻅٍﻯَ  
 68  Magnesium Silicate, Synthetic.  ﻯػﻁٍٍﻯﺏﺩ ﺍٌّﻍٍٕﻅٍﻯَ, ﺹٕﺏ  
 69  Malic Acid, Dl-. ﺩّﻁ ﺍٌّﺏٌٍﻩ D1 
 70  Microcrystalline Cellulose 
(Cellulose Gel).  ٍِﻯﺯﻭﻭﺯﻁﺯﺏٌٍٓ َ (هلاﺍٌﻅٍٍٍﻯﺱ 
ﺍٌﻅٍٍٍﻯﺱ ( 
 71  Microcrystalline Wax.  ﺵّﻍٍِﻯﺯﻭﻭﺯﻁﺯﺏٌٍٓ . 
N 72  Natamycin (Pimaricin).  ٴﺏﺭﺏٍِﻅٍٓ (ﺙٍّﺏﺭٌﻅٍٓ ) 
 73  Neotame.  ٴٍﻯﺭﺏَ  
 74  Nisin. ٴٍﻅٍٓ  
P 75  Pectins. ﺙﻯﺯٍٓ  
 76  Phosphates.  ﺍٌﻑﻯﻁﻑﺏﺩ  
 77  Polydimethylsiloxane.  ﺙﻯًٌ ﻁٍٍﻯﻭﻅﺏْ ﺙٕﺏﺉً ﺍٌٍّﺙًٍ  
 78  Polyethylene Glycol.  ﻱ ﺍٌﺝﻯًٌ ﺍٌﺙٍٍٍٓ جلاٌىى.  
 79  Polysorbates.  ﺙﻯًٌ ﻁﻯﺭﺙﺏﺩ  
 80  Polyvinylpyrrolidone.  ﺙﻯًٌ ﻑًٍٍٕ ﺙٍﺯﻭٌٍﺫْ  
 81  Potassium Carbonate.  ﻭﺯﺙﻯٴﺏﺩ ﺍٌﺝﻯﺭﺏﻁٍﻯَ  
 82  Potassium Chloride.  ﻭٍﻯﺭٌﺫ ﺍٌﺝﻯﺭﺏﻁٍﻯَ  
 83  Potassium Hydroxide.  ﻩٍﺫﺭﻭﻭﻅٍﺫ ﺍٌﺝﻯﺭﺏﻁٍﻯَ . 
 84  Powdered Cellulose.  ﺍٌﻅٍٍٍﻯﺱ ﺍٌّﺝﻑﻑ  
 85  Propionic Acid.  ﺩّﻁ ﺍٌﺝﺯﻭﺙٍﻯٴٍﻩ . 
 86  Propyl Gallate.  ﺩ ﺍٌلاﺝﺏ ﺝﺯﻭﺙًٍ . 
 87  Propylene Glycol Esters Of Fatty 
Acids. ﺍﻁﺯﺯﺍﺩ ﺍٌﺝﺯﻭﺙٍٍٍٓ ﺝٍٍﻯﻯﻱ ﺩّﺏﺽ ٌلا 
ﺍٌﺫﻩٍٕﺥ  
Q 88  Quillaia Extracts.  ِﻅﺯﺥٍﺹ ﺯ اٌمؼﺏﺭﻅﺏﺩ ػ.  
R 89  Riboflavins.  ﻑٍٓ فلاﺍٌﺯٌﺝﻯ  
S 90  Saccharins.  ﺍٌﻅﻯ ﺏﺍﺭٌٓ  
 91  Salts Of Myristic, Palmitic And 
Stearic Acids With Ammonia, 
Calcium, Potassium And Sodium  ﺡِلاﺃ ﺃﺩّﺏﺽ ﺍٌ ٍّﺯٌﻅﺯٍﻩ، ﺍٌﺝﺏٌّﺯٍﻩ 
ﻁﺯٍﺯٌُ لاﻭﺍ ٌﻯٴٍﺏ، ﺍٌﻯﺏٌﻅٍﻯَ،  لأِ
ﺍٌﺹﻯﺩٌﻯَ ﻭﺍٌﺝﻯﺭﺏﻁٍﻯَ . 
 92  Shellac, Bleached.  ِﻅﺯﺥٍﺹ ٌﺫﺏء ﺵﺝﺯ ﺍٌﺹﺏﺙﻯْ . 
 93  Silicon Dioxide, Amorphous.  ﺙﺏٴً ﺃﻭﻅٍﺫ ﺍٌﻅٍٍٍﻯﻯْ، ﻍٍﺯ ِﺯﺝٍﻯﺭ . 
 94  Sodium Aluminosilicate.  ﻯٴٍﻯَ لأِﻁٍٍﻯﺏﺩ ﺍ  ﺍٌﺹﻯﺩٌﻯَ  
 95  Sodium Ascorbate.  ﺃﻁﻯﻯﺭﺙﺏﺩ ﺍٌﺹﻯﺩٌﻯَ . 
 96  Sodium Carbonate  ﻭﺯﺙﻯٴﺏﺩ ﺍٌﺹﻯﺩٌﻯَ  
 97  Sodium Dihydrogen Citrate.  ﻁﺯﺯﺍﺩ ﺍٌﺹﻯﺩٌﻯَ ﺙٕﺏﺉٍ ﺥ ﺍٌﻩٍﺫﺭﻭﺝٍٓ  ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
284 
  Additives  ﺍٌّﺏﺩﺡ ﺍٌّﻉﺏﻑﺥ  
 98  Sodium Hydrogen Carbonate.  ﻭﺯﺙﻯٴﺏﺩ ﺹﻯﺩٌﻯَ ﺍﺩﺏﺩٌﺥ ﺍٌﻩٍﺫﺭﻭﺝٍٓ . 
 99  Sodium Hydroxide.  ﻩٍﺫﺭﻭﻭﻅٍﺫ ﺍٌﺹﻯﺩٌﻯَ  
 100  Sodium Propionate.  ﺙﺯﻭﺙٍﻯٴﺏﺩ ﺍٌﺹﻯﺩٌﻯَ  
 101  Sodium Sesquicarbonate.  ٍِﺥ ﺙٕﺏﺉﻯ ٌﻯﺯﺙﻯٴﺏﺩ ﻭﺙٍﻯﺯﺙﻯٴﺏﺩ 
ﺍٌﺹﻯﺩٌﻯَ  
 102  Sorbates. ﻁﻯﺭﺙﺏﺩ  
 103  Stannous Chloride  ﻭٍﻯﺭٌﺫ ﺍٌﻡﺹﺫٌﺯ  
 104  Stearoyl Lactylates.  ﺭٍﺽ لاوزٍلاﻁﺯٍﺯﻭﻱ  
 105  Stearyl Citrate.  ﻁٍﺯﺯﺍﺩ ﻁﺯٍﺏﺭًٌٍ . 
 106  Steviol Glycosides.  ﺝٍٍﻯﻯﻁٍﺫﺍﺩ ﻁﺯٍﻑٍﻯﻱ . 
 107  Sucralose 
(Trichlorogalactosucrose).  ﻁﻯﺯٌﻯﺱ  ﺙً ﻭٍﻯﺭﻭﻁﻯﺯﻭﺱ) (ثلا  
 108  Sucroglycerides.  ﻁﻯﺯﻭﺝٍٍﻅﺯٌﺫ  
 109  Sucrose Acetate Isobutyrate.  ﺩخلا ﺍٌﺵﻭﺙٍﻯﺭﺯﺍﺩ  ﺍٌﻅﻯﺯﻭﺱ . 
 110  Sulfites ﺍٌﻯﺝﺯٌﺯٍﺫ  
 111  Sunset Yellow Fcf  ﺃﺹﻑﺯ ﻍﺯﻭﺓ ﺍٌﺵّﺽ   FCF 
T 112  Talc. ﺭٍﻩ 
 113  Tartrates.  ﻍﺯﻍﺯﺍﺩ  
 114  Tertiary Butylhydroquinone  
(Tbhq). ﺙٍﻯﺭًٍ ﻩٍﺫﺭﻭﻭﻯٌٕﻯْ TBHQ) 
 115  Thermally Oxidized Soya Bean 
Oil Interacted With Mono - And 
Diglycerides Of Fatty Acids  ػﺥٍٍ ﺩﺯﺍﺭﻱ ٌﺵٌﺫ ﻑﻯﻱ ﺍٌﺹﻯٌﺏ  
ﺍٌّﺅﻭﻅﺫ  ﻭﺍًٌّ ِﻍ ﺃﺩﺏﺩﻱ ﻭ ػﺯﻑﺏ  ﺙٕﺏﺉً 
ﺝٍﻅﺯٌﺫﺍﺩ  ﺩّﺏﺽ ﺍٌﺫﻩٍٕﺥ لأﺍ..  
 116  Thiodipropionates.  ﺙٍﻯ ﺙٕﺏﺉً ﺍٌﺝﺯﻭﺙٍﻯٴﺏﺩ  
 117  Tocopherols.  ﺩلاﺭﻯﻭﻯﻑٍﺯﻭ  
 118  Triethyl Citrate.  ﺙً ﺇٌﺙًٍ  ثلاﺍٌﻅٍﺯﺯﺍﺩ  
 119  Tripotassium Citrate.  ﺍٌﻅٍﺯﺯﺍﺩ  ًاٌثلاثﺍٌﺝﻯﺭﺏﻁٍﻯَ . 
 120  Trisodium Citrate.  ﺙً ﻁﺯﺯﺍﺩ ﺍٌﺹﻯﺩٌﻯَ ثلا  
 
 
 
 
 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
285 
  
 
 
 
 
 
 
 
 
ملاحؽ 
 
 
 
 
 
 
 
 
 ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
286 
  
 
ممحؽ 
)أ(  
 
وضع الحدود القصوى لاستخداـ المواد المضافة إلى الأغذية مع الكميات المسموح تناوليا يومياً إرشادات  
لعرض فرضيات استخداـ المضافات معتمدة عمى اعتبارات الحد الأقصى  كإرشاداتتـ إعداد ىذا الممحؽ 
.ياً أف تُستخدـ يوملوجيو لكميات الغذاء والشراب التي يمكف سيو المستخدـ والحدود العميا الف  
لـ يُعد ىذا الممحؽ لتحديد اشتراطات استخداـ المضافات ولا يمكف أف يُستخدـ لحسابات دقيقة لممضافات 
المتناولة.  
 
1 المواد المضافة إلى الأغذية–المبادئ الأساسية لحساب الحدود المستخدمة  
جمعيةحسابات اللاحدود وكميات المواد المضافة إلى الأغذية المستخدمة بطريقة Budget  method 
calculations" يجب أف توضح عمى نفس الأساس كما ىو لممواد التي تـ تحديد الكميات المسموح
بتناوليا يومياً (مثاؿ الحمض أو احد أملاحو). لمغذاء المباع كمركز آو مسحوؽ معد لإعادة تحضيره قبؿ 
الاستخداـ فإف الحسابات الجمعية  Budget calcul ation  لحدود المضاؼ الغذائي المستخدـ يجب أف
يطبؽ عمى المنتجات الجاىزة للأكؿ. 
 
2. تقدير نواحي السلامة لمحدود المستخدمة–المواد المضافة إلى الأغذية مف غير تحديد لمجرعات  
المسموح تناوليا يومياً  
في الغذاء بشكؿ  باستخداموسمح عندما لا يتـ تحديد الكميات المسموح تناوليا يومياً لممضاؼ عندىا يُ 
عاـ بدوف أي حدود (تحديد لمكميات) ما عدا انو يضاؼ بناءاً عمى ممارسات التصنيع الجيدة، أف عدـ 
.لاً مقبو يعتبر كميات غير محددة إضافتو بعني باف يتحديد الكميات المسموح بتناوليا يومياً لا  
مف قبؿ ) (كيميائية وبيوكيميائية وسمية وغيرىا)  عمى أساس البيانات المتوفرة(ـ ىذا المصطمح اخدتاس 
JECFA في حاؿأف الكمية الكمية المأخوذة يومياً مف المادة ترتفع لاستخداميا لمستويات ضرورية 
لتحقيؽ التأثير المنشود ومف خمفيتيا المقبولة في الغذاء ومف وجية نظر المجنة فيي لا تشكؿ خطرا عمى 
الصحة.  ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
287 
 اـ مادة بكميات كبيرة و/أو في مدى واسع مف الغذاء عف المقرر مف قبؿ لذلؾ إذا تـ استخد JECFA 
فانو مف الضروري استشارةJECFA لمتأكد مف أف الاستخدامات الجديدة تقع ضمف التقييـ. مثاؿ: مادة
قد تكوف قُيمت بأنيا مادة مرطبة (مضاؼ غذائي يستخدـ لممحافظة عمى رطوبة المنتج) بدوف أف تشمؿ 
الاستخداـ الأخير لو كمحمي سائب والذي قد يؤدي إلى تناوؿ كميات عالية وىامة منو.   
 
3 .تقييـ المواد المضافة إلى الأغذية "مقبولة" لأىداؼ خاصة 
في بعض الحالات، يكوف مف الصعب عمى JECFA تحديد الكميات المسموح بتناوليا يومياً مف
المضافات ومع ذلؾ وجدت استخداـ خاص مف المادة مقبوؿ. في مثؿ ىذه الحالات فاف ىذا المضاؼ 
يسمح باستخدامو وفقاً لشروط محددة. في حاؿ ورود تقارير لاستخدامات أخرى لممضاؼ فعمى لجنة ىيئة 
الدستور الغذائي الخاصة بالمواد المضافة إلى الأغذية CCFAC أف تطمب مفJECFA لإعادة تقييـ
المضاؼ بضوء وجود معمومات جديدة عف الاستخداـ. 
 
4. تقدير نواحي السلامة لمحدود المستخدمة–المواد المضافة إلى الأغذية مع تحديد لمجرعات المسموح  
تناوليا يومياً  
في حاؿ اقتراح  الأغذية والمشروبات عمى التوالي أجزاء الجرعة المقبوؿ تناوليا يومياً والتي ستستخدـ في 
استخداـ المضاؼ في الأغذية والمشروبات فإنو لا يمكف استخداـ الجرعة الكاممة المقبولة يومياً في كؿٍ 
منيما. وانو مف الضروري توزيع أجزاء الجرعة المقبوؿ تناوليا يومياً عمى كؿ مف الأغذية والمشروبات.   
مف المناسب افتراض بتوزيع نصؼ الجرعة المقبوؿ تناوليا يومياً للأغذية والنصؼ مبدئيا،  قد يكوف 
الثاني لممشروبات. 
ومع ذلؾ، فقد يكوف مف المناسب في حالات خاصة تجزئات أخرى طالما أف مجموع التجزئات لا يتجاوز 
خدمة للأغذية = قيمة الجرعة المقبوؿ تناوليا يومياً، عمى سبيؿ المثاؿ: إذا كانت الأجزاء المست 4/1 فاف
الأجزاء المستخدمة لممشروبات = 3/4، وكذلؾ إذا كانت الأجزاء المستخدمة للأغذية1/6 فاف الأجزاء
المستخدمة لممشروبات = 5/6 .) 
والمستخدمة
الكمية المستخدمة للأغذية  تكوف استخداـ المضاؼ لممشروبات فقط فعندىا لممشروبات = صفر، وا ذا تـ 
1 . 
 
4(أ–استخدامات مضاؼ الأغذية  ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
288 
 x  40   
يكوف مستوى الاستخداـ المقترح لممضاؼ مناسباً لمغذاء بشكؿ عاـ إذا كاف اقؿ مف حاصؿ ضرب الجزء 
المستخدـ مف المضاؼ في الأغذية مضروباً في الجرعة المقبوؿ تناوليا يومياً مضروبا في 40. 
 
x  80   
الاستخداـ المقترح لممضاؼ مقبوؿ وتؤمف الاستيلاؾ اليومي مف الغذاء المحتوي عمى  يكوف مستوى 
المضاؼ والذي بالعادة لا يزيد عمى نصؼ الحد الأعمى المفترض مف الغذاء المتناوؿ إذا كاف اقؿ مف 
حاصؿ ضرب الجزء المستخدـ مف المضاؼ في الأغذية مضروباً في الجرعة المقبوؿ تناوليا يومياً 
روبا في مض80 (مثاؿ12.5 جـ/ وزف الجسـ ك جـ/ يوـ). 
 
x  160   
يكوف مستوى الاستخداـ المقترح لممضاؼ مقبوؿ وتؤمف الاستيلاؾ اليومي مف الغذاء المحتوي عمى 
المفترض مف الغذاء المتناوؿ إذا كاف اقؿ مف  المضاؼ والذي بالعادة لا يزيد عمى ربع الحد الأعمى 
حاصؿ ضرب الجزء المستخدـ مف المضاؼ في الأغذية مضروباً في الجرعة المقبوؿ تناوليا يومياً 
مضروبا في 160 (مثاؿ6.25جـ/ وزف الجسـ ك جـ/ يوـ). 
 
x  320   
وف مستوى الاستخداـ المقترح لممضاؼ مقبوؿ وتؤمف الاستيلاؾ اليومي مف الغذاء المحتويقد يك  
عمى المضاؼ والذي بالعادة لا يزيد عمى ثمف الحد الأعمى المفترض مف الغذاء المتناوؿ إذا كاف اقؿ  
مف حاصؿ ضرب الجزء المستخدـ مف المضاؼ في الأغذية مضروباً في الجرعة المقبوؿ تناوليا يومياً 
مضروبا في 320 (مثاؿ3.13  جـ/ وزف الجسـ ك جـ/ يوـ). 
 
x  320   
يحب أف يكوف مستوى الاستخداـ المقترح لممضاؼ مقبوؿ لممنتجات حيث حسابات الكميات المأخوذة مف 
كؿ المواد المفروض تناوليا والتي تشير إلى أف زيادتيا عف الجرعة المقبولة يومياً غير محبب أو إذا تقييـ 
ذة مف المضاؼ والمعتمدة عمى طرؽ أكثر دقة لتقييـ الكميات المأخوذة تشير إلى أف الكميات المأخو 
المستويات المستخدمة مقبولة إذا كاف أعمى مف حاصؿ ضرب الجزء المستخدـ مف المضاؼ في الأغذية 
مضروباً في الجرعة المقبوؿ تناوليا يومياً مضروبا في 320 (مثاؿ: مسح لاستيلاؾ الغذاء ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
289 
  
4(ب–استخدامات المضاؼ الغذائي في المشروبات  
x  10  
قد يكوف مستوى الاستخداـ المقترح لممضاؼ مقبوؿ لممشروبات بشكؿ عاـ إذا كاف اقؿ مف حاصؿ ضرب
الجزء المستخدـ مف المضاؼ في المشروبات مضروباً في الجرعة المقبوؿ تناوليا يومياً مضروبا في 10. 
 
x  20   
يكوف مستوى الاستخداـ المقترح لممضاؼ مقبوؿ وتؤمف الاستيلاؾ اليومي مف المشروبات المحتوي  قد 
عمى المضاؼ والذي بالعادة لا يزيد عمى نصؼ الحد الأعمى المفترض مف المشروبات المتناولة إذا كاف 
وؿ تناوليا اقؿ مف حاصؿ ضرب الجزء المستخدـ مف المضاؼ في المشروبات مضروباً في الجرعة المقب 
يومياً مضروبا في 20 (مثاؿ50 مؿ/ وزف الجسـ كجـ/ يوـ). 
 
x  40   
قد يكوف مستوى الاستخداـ المقترح لممضاؼ مقبوؿ وتؤمف الاستيلاؾ اليومي مف المشروبات المحتوي 
يزيد عمى ربع الحد الأعمى المفترض مف المشروبات المتناولة إذا كاف اقؿ عمى المضاؼ والذي بالعادة لا 
مف حاصؿ ضرب الجزء المستخدـ مف المضاؼ في المشروبات مضروباً في الجرعة المقبوؿ تناوليا 
يومياً مضروبا في 40 (مثاؿ25 مؿ/ وزف الجسـ كجـ/ يوـ). 
 
x  80   
قد يكوف مستوى الاستخداـ المقترح لممضاؼ مقبوؿ وتؤمف الاستيلاؾ اليومي مف المشروبات المحتوي 
عمى المضاؼ والذي بالعادة لا يزيد عمى ثمف الحد الأعمى المفترض مف المشروبات المتناولة إذا كاف 
ات مضروباً في الجرعة المقبوؿ تناوليا اقؿ مف حاصؿ ضرب الجزء المستخدـ مف المضاؼ في المشروب 
يومياً مضروبا في 80 (مثاؿ12.5 مؿ/ وزف الجسـ كجـ/ يوـ). 
 
x  80  
 يجب أف يكوف مستوى الاستخداـ مقبوؿ فقط لممنتجات حيث حسابات الكميات المأخوذة والتي تشير إلى
أف زيادتيا عف الجرعة المقبولة يومياً غير محبب إذا كاف أعمى مف حاصؿ ضرب الجزء المستخدـ مف 
المضاؼ في المشروبات مضروباً في الجرعة المقبوؿ تناوليا يومياً مضروبا في 80 . ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
290 
  
 
 
 
 
ﺥ اٌؼٍٍّﺍٌّﺯﺍﺝﻍ 
 
1. Codex General Standard For Food Additives Codex Stan 192-1995. 
2. Commission Regulation (EU) No 1129/2011 Of 11 November 2011 
Amending Annex Ii To Regulation (EC) No 1333/2008 Of The European 
Parliament And Of The Council By Establishing A Union List Of Food 
Additives. 
3. Class Names And The International Numbering System For Food Additives 
Cac/GL 36-1989. 
4. SASO 1548/2011 “Sweeteners permitted to used in foodstuff. 
 
ًؼّﺫﺍﺩ ﻑﺯٌﻙ ﺍٌ ػﺇ  
1 الدكتور/ محمد بف عبدالله الفواز رئيس الفريؽ 
2 الدكتور/ محمد بف صالح العمري عضو 
3 الدكتور/ محمد فكري سراج الديف عضو 
4 الاستاذ/ فيصؿ بف مبروؾ اليامي أميف /عضو ﺍٌّﻯﺍﺹﻑﺥ ﺍٌﻡٍﺏﻁٍﺥ ﺍٌﺥٍٍﺝٍﺥ GSO 5/FDS…..:2012  
291