هيئة التقييس لدول مجلس التعاون لدول الخليج العربية  
STANDARDIZATION ORGANIZATION FOR G.C.C (GSO)  
 
 
 
مشروع: أولي 
 
GSO 5/DS…..: 2013  
 
المواد المضافة المسموح بإستخدامها في المواد الغذائية  
Additives  Permitted for Use   In Food Stuffs  
 
 
Prepared by:  
 
Gulf technical committee for sector standard of food and agricultural products  
This document is a draft Gulf Standard circulated for comments, it is therefore, 
subject to alteration and modification, and may not be referred it as a Gulf 
Standard, until approved by the Board of Directors .  
 
ICS: ……….  
  
 
  
Forward  
 
GCC Standardization Organization (GSO) is a regional Organization which consists of the 
National Standards Bodies of GCC member States. One of GSO main functions is to issue 
Gulf Standards/ Technical regulation s through specialized technical committees (TCs).  
GSO through the technical program of committee TC No.:.(5) "  Gulf technical committee for 
standards of food and agriculture products " has prepared the GSO Standard No. …..….  " 
Food Additives  ", The Draft S tandard has been prepared by ( The Kingdom of Saudi Arabia) .  
The draft Standard has been prepared based on relevant ADMO, International and National 
foreign Standards and references.  
 This standard has been approved as a Gulf Standards . Technical Regulati on by GSO Board of 
Directors  in its meeting No. ( ), held on ( ). The approved standard will replace and  
supersede t he standards No . 
 
1. GSO 19 Permitted Food Additives In Edible Oils And Fats  
2. GSO 23 Colouring Matter Used In Food Stuffs . 
3. GSO 172 Benzoic Acid, Sodium Benzoate And Potassium Benzoate 
Used In Preservation Of Foodstuffs  
4. GSO 175 Salts Of Sulphurous Acid Used In Preservation Of Foodstuffs  
5. GSO 356 Preservatives Permitted For Use In Food Produets  . 
6. GSO 357 Antioxidants Permitted For Use In Food Produts  . 
7. GSO 381 Emulsifiers , Stabeigers And Thickeners Premitted For Use In 
Food Staffs  . 
8. GSO 707 Flavourings Permitted For Use In Foodstuffs  
9. GSO 995 Sweeteners Permitted For Use In Food Products  
10. GSO 1059 Maximum Limits Of Antioxidants Permitted For Use In Food 
Products  
11.   In addition to all the items related to food additive  in all Gulf food 
technical   regulations and standards, already adopted  
 Gulf Standard                                                           GSO 5/DS…..:2012  
 
  
 
 
 
 
Additives  Permitted for Use   In Food Stuffs  
 
 
 
 
 
 
Date of GSO Board of Directors' Approval : ../../…. - .../../…. (H)   
Issuing Status : Technical regulations 
 
 
 
 
 
 
 
 
 
 
 Gulf Standard                                                           GSO 5/DS…..:2012  
 
 Contents  
ACESULFAME POTASSIUM.  ................................ ................................ .........  7 
ACETIC ACID, GLACIAL  ................................ ................................ .............  11 
ALITAME.  ................................ ................................ ................................ .........  11 
*ALLURA RED AC  ................................ ................................ ...........................  12 
ALUMINIUM AMMONIUM SULFATE.  ................................ ......................  15 
ALUMINIUM SILICATE . ................................ ................................ ...............  16 
AMMONIUM SALTS OF PHOSPHATIDIC ACID.  ................................ .... 16 
ALPHA -AMYLASE FROM ASPERGILLUS ORYZAE VAR.  ..................  16 
ANNATTO EXTRACTS, BIXIN -BASED.  ................................ .....................  16 
ASCORBIC ACID, L - ................................ ................................ .......................  17 
ASCORBYL ESTERS.  ................................ ................................ .....................  17 
ASPARTAME.  ................................ ................................ ................................ ... 19 
ASPARTAME -ACESULFAME SALT.  ................................ ..........................  23 
AZODICARBONAMIDE.  ................................ ................................ ................  25 
BEESWAX.  ................................ ................................ ................................ ........  25 
BENZOATES  ................................ ................................ ................................ ..... 26 
BENZOYL PEROXIDE.  ................................ ................................ ..................  30 
BRILLIANT BLUE FCF.  ................................ ................................ .................  30 
BUTYLATED HYDROXYANISOLE.  ................................ ...........................  33 
BUTYLATED HYDROXYTOLUENE.  ................................ ..........................  35 
CALCIUM ALUMINIUM SILICATE.  ................................ ..........................  37 
CALCIUM ASCORBATE.  ................................ ................................ ..............  37 
CALCIUM CARBONATE.  ................................ ................................ ..............  38 
CALCIUM CHLORIDE.  ................................ ................................ ..................  38 
CALCIUM HYDROXIDE  ................................ ................................ ...............  38 
CALCIUM PR OPIONATE.  ................................ ................................ .............  38 
CALCIUM SILICATE  ................................ ................................ .....................  39 
CANDELILLA WAX.  ................................ ................................ ......................  39 
CANTHAXANTHIN . ................................ ................................ ........................  40 
CARAMEL III - AMMONIA CARAMEL.  ................................ ...................  40 
CARAMEL IV - SULFITE AMMONIA CARAMEL  ................................ .. 44 Gulf Standard                                                           GSO 5/DS…..:2012  
 
 CARBON DIOXIDE.  ................................ ................................ ........................  48 
CARMINES  ................................ ................................ ................................ ....... 48 
CARNAUBA WAX.  ................................ ................................ ..........................  52 
CAROTENES, BETA -, VEGETABLE.  ................................ ..........................  53 
CAROTENOIDS.  ................................ ................................ ..............................  58 
CASTOR OIL.  ................................ ................................ ................................ ... 63 
CHLORINE.  ................................ ................................ ................................ ...... 63 
CHLORINE DIOXIDE.  ................................ ................................ ....................  64 
CHLOROPHYLLS AND CHLOROPHYLLINS, COPPERCOMPLEXES.
 ................................ ................................ ................................ .............................  64 
CITRIC ACID.  ................................ ................................ ................................ .. 67 
CYCLODEXTRIN, BETA -. ................................ ................................ .............  68 
DIACETYLTA RTARIC AND FATTY ACID ESTERS OF GLYCEROL.
 ................................ ................................ ................................ .............................  68 
DIMETHYL DICARBONATE.  ................................ ................................ ....... 72 
ERYTHROSINE . ................................ ................................ ..............................  72 
ETHYLENE DIAMINE  TETRA ACETATES.  ................................ .............  72 
FAST GREEN FCF.  ................................ ................................ ..........................  74 
FERRIC AMMONIUM CITRATE.  ................................ ................................  76 
FERROCYANIDES.  ................................ ................................ .........................  77 
FERROUS GLUCON ATE.  ................................ ................................ ..............  77 
FERROUS LACTATE.  ................................ ................................ ....................  77 
FORMIC ACID.  ................................ ................................ ................................  77 
GLUCONO DELTA -LACTONE.  ................................ ................................ ... 78 
GLYCEROL ESTER OF WOOD ROSIN.  ................................ ....................  78 
GRAPE SKIN EXTRACT. ................................ ................................ ...............  78 
GUAIAC RESIN. ................................ ................................ ...............................  82 
HEXAMETHYLENE TETRAMINE. ................................ .............................  82 
HYDR OXYBENZOATES, PARA -. ................................ ................................  82 
HYDROXYPROPYL DISTARCH PHOSPHATE.  ................................ ....... 84 
INDIGOTINE (INDIGO CARMINE).  ................................ ............................  84 
IRON OXIDES.  ................................ ................................ ................................ . 86 
ISOPROPYL CITRAT ES. ................................ ................................ ...............  88 Gulf Standard                                                           GSO 5/DS…..:2012  
 
 LACTIC ACID, L -, D- and DL -. ................................ ................................ ..... 89 
LAURIC ARGINATE ETHYL ESTER  ................................ .........................  89 
LYSOZYME . ................................ ................................ ................................ ..... 90 
MAGNESIUM CARBONATE.  ................................ ................................ ....... 90 
MAGNESIUM OXIDE.  ................................ ................................ ....................  91 
MAGNESIUM SILICATE, SYNTHETIC.  ................................ ....................  91 
MALIC ACID, DL -. ................................ ................................ ..........................  91 
MICROCRYSTALLINE CELLULOSE (CELLULOSE GEL).  .................  92 
MICROCRYSTALLINE WAX.  ................................ ................................ ...... 92 
NATAMYCIN (PIMARICIN).  ................................ ................................ ........  92 
NEOTAM E. ................................ ................................ ................................ ....... 93 
NISIN.  ................................ ................................ ................................ .................  96 
PECTINS.  ................................ ................................ ................................ ...........  97 
PHOSPHATES.  ................................ ................................ ................................ . 97 
POLYDIMETHYLSILOXANE.  ................................ ................................ .... 102  
POLYET HYLENE GLYCOL.  ................................ ................................ ...... 104  
POLYSORBATES . ................................ ................................ .........................  104  
POLYVINYLPYRROLIDONE.  ................................ ................................ .... 107  
POTASS IUM CARBONATE.  ................................ ................................ ....... 108  
POTASSIUM CHLORIDE.  ................................ ................................ ...........  108  
POTASSIUM HYDROGEN CARBONATE  ................................ ................  108  
POTASSIUM HYDROXIDE.  ................................ ................................ ........  109  
POWDER ED CELLULOSE.  ................................ ................................ .........  109  
PROPIONIC ACID.  ................................ ................................ ........................  109  
PROPYL GALLATE.  ................................ ................................ .....................  109  
PROPYLENE GLYCOL ESTERS OF FATTY ACIDS.  ............................  111  
QUILLAIA EXTRACTS.  ................................ ................................ ...............  113  
RIBOFLAVINS.  ................................ ................................ ..............................  113  
SACCHARINS ................................. ................................ ................................  118  
SALTS OF MYRISTIC, PALMITIC AND STEARIC ACIDS WITH 
AMMONIA, CALCIUM, POTASSIUM AND SODIUM  ...........................  122  
SHELLAC, BLEACHED.  ................................ ................................ ..............  122  
SILICON DIOXIDE, AMORPHOUS.  ................................ ..........................  123  Gulf Standard                                                           GSO 5/DS…..:2012  
 
 SODIUM ALUMINOSILICATE.  ................................ ................................ . 123  
SODIUM ASCORBATE.  ................................ ................................ ................  123  
SODIUM CAR BONATE.  ................................ ................................ ...............  124  
SODIUM DIHYDROGEN CITRATE.  ................................ .........................  124  
SODIUM HYDROGEN CARBONATE.  ................................ ......................  124  
SODIUM HYDROXIDE.  ................................ ................................ ................  124  
SODIUM PRO PIONATE.  ................................ ................................ ..............  125  
SODIUM SESQUICARBONATE.  ................................ ................................  125  
SORBATES.  ................................ ................................ ................................ ..... 125  
STANNOUS CHLORIDE.  ................................ ................................ .............  128  
STEAROYL  LACTYLATES.  ................................ ................................ ........  128  
STEARYL CITRATE.  ................................ ................................ ....................  128  
STEVIOL GLYCOSIDES.  ................................ ................................ .............  129  
SUCRALOSE (TRICHLOROGALACTOSUCROSE).  .............................  132  
SUCROGLYCERIDES.  ................................ ................................ .................  137  
SUCROSE ACETATE ISOBUTYRATE.  ................................ ....................  138  
SULFITES.  ................................ ................................ ................................ ....... 139  
* SUNSET YELLOW FCF  ................................ ................................ ..............  142  
TALC  ................................ ................................ ................................ ................  147  
TARTRATES.  ................................ ................................ ................................ .. 147  
TERTIARY BUTYLHYDROQUINONE  (TBHQ). ................................ .... 148  
THERMALLY OXIDIZED SOYA BEAN OIL INTERACTED WITH 
MONO - AND  DIGLYCERIDES OF FATTY ACIDS.  ...............................  149  
THIODIPROPIONATES . ................................ ................................ ..............  149  
TOCOPHEROLS.  ................................ ................................ ...........................  150  
TRIETHYL CITRATE.  ................................ ................................ ..................  150  
TRIPOTASSI UM CITRATE.  ................................ ................................ ........  151  
TRISODIUM CITRATE.  ................................ ................................ ...............  151  Gulf Standard                                                           GSO 5/DS…..:2012  
 
1 Additives  Permitted for Use   In Food Stuffs  
 
1. SCOPE AND FIELD OF APPLICATION:  
 This Gulf Standard is concerned with Food additives permitted for use in 
 food stuffs.   
1.1  Food Additives Included In This Standard  
 Only the food additives listed herein are recognized as suitable for use in 
 foods in conformance with the provisions of this Standard.1 Only food 
 additives that have been assigned an Acceptable Daily Intake (ADI) or 
 determined, on the basis of other criteria, to be safe2 by the Joint 
 FAO/WHO Expert Committee on Food Additives (JECFA)3 and an 
 International Numbering System (INS) designation by Codex will be 
 considered for inclusion in this Standard. The use of additives in 
 conformance with this standard is considered to be technologi cally 
 justified.  
 
1.2  Foods In Which Additives May Be Used  
 This Standard sets forth the conditions under which food additives may be 
 used in all foods, whether or not they have previously been standardized 
 by Codex. The use of additives in foods stand ardized by Codex is subject 
 to the conditions of use established by the Codex commodity standards 
 and this standard. The General Standard for Food Additives (GSFA) 
 should be the single authoritative reference point for food additives. 
 Codex commodity c ommittees have the responsibility and expertise to 
 appraise and justify the technological need for the use of additives in 
 foods subject to a commodity standard. The information given by the 
 commodity committees may also be taken into account by the Cod ex 
 Committee on Food Additives (CCFA) when considering food additive 
 provisions in similar non -standardized foods. When a food is not covered 
 by a commodity committee, CCFA will appraise the technological need.  
 
 
 
 
 
 
 Gulf Standard                                                           GSO 5/DS…..:2012  
 
2 1.3  Foods In Which Additives May N ot Be Used  
 Food categories or individual food items in which the use of food 
 additives is not acceptable, or where use should be restricted, are defined 
 by this Standard.  
 
1.4  Maximum Use Levels For Food Additives  
 The primary objective of establishing maximum use levels for food 
 additives in various food groups is to ensure that the intake of an additive 
 from all its uses does not exceed its ADI.  
 
The food additives covered by  this Standard and their maximum use  levels are 
based in part on the food  additive provisions of previously established Codex 
commodity  standards, or upon the request of governments after subjecting the 
requested maximum use levels to an appropriate method for verifying the 
compatibility o f a proposed maximum level with the ADI . 
 
2. COMPLEMENTARY REFERENCES  
2.1 GSO 9   Labeling of prepackaged food stuffs.  
2.2  GSO 15   Methods of sampling for edible oils and fats.  
2.3     GSO 17  Methods of test for permitted additives in edible oils 
and fats - part 1  
2.4     GSO 22  Methods of te st for colouring matter used in 
foodstuffs.  
2.5    GSO 173  Methods of test for benzoic acid, sodium benzoate and 
potassium benzoate used in preservation of foodstuffs.  
2.6    GSO 176   Methods of test for salts of sulphurous acid used in 
preservation of foodstuffs.  
2.7    GSO 654  General Requirements For Prepackaged Foods For 
Special Dietary Use  
2.8    GSO 795   Methods of test for antioxidants permitted for use un 
food products.  Gulf Standard                                                           GSO 5/DS…..:2012  
 
3 2.9    GSO 840   Methods for determina tion of sweeteners permitted for 
use in food products - part 1.   
2.10 GSO/CAC 107  Labelling of food additives when sold as such.  
2.11  GSO …..  Food additives using requirement approved from GSO.  
2.12 CAC/GL36/2011  Class Names and the International Numbering System 
for Food Additives  approved from GSO.  
 
3. .3 DEFINITIONS  
3.1 Natural colouring matter  
A material extracted, isolated, or otherwise derived with or without 
intermediates -from vegetables, animals, minerals or any other sources, 
which when added to a foodstuff is capable (alone or through reaction 
with another substance) of imparting a distinguishing colour thereto.  
 
3.2 Synthetic colouring matter  
A material produced by synthesis of any similar artificial method and 
which when added to the f oodstuff is capable (alone or through reaction 
with another substance) of imparting a distinguishing colour thereto.  
 
3.3 Lake  
A salt prepared by reaction of one of the water soluble pigments with the 
basic radical aluminium or calcium.  
 
3.4 Natural flavou rings  
Substances obtained from raw materials (vegetables, animals) in the raw 
state or processed by physical, microbiological or enzymatic means.  
 
3.5 Artificial flavourings  
Substances obtained synthetically and not chemically identical to 
substances prese nt in natural products.  
 
3.6 Flavour enhancer  
Substances with little or no odour, the primary purpose of which is to 
increase the flavour effect of certain food components.  
 
3.7 Emulsifiers  
Substances which, when added to a foodstuff, aid the formation of a 
uniform dispersion of two or more immiscible substances.  Gulf Standard                                                           GSO 5/DS…..:2012  
 
4  
3.8 Stabilizers  
Substances which, when added to a foodstuff, aid the maintenance of 
auniform dispersion of two or more immiscible substances.  
 
3.9 Thickeners  
  Substances which, when added to a foodstuff, increase  
3.10 Antioxidant  
A food additive, which prolongs the shelflife of foods by protecting 
against deterioration caused by oxidation.  
 
3.11 Acidity regulator  
A food additive, which controls the acidity or alkalinity of a food.  
 
3.12 Anticaki ng agent  
A food additive , which Reduces the tendency of particles of food to 
adhere to one another.  
 
3.13 Bulking agent  
A food additive a substance, other than air or water, which contributes to 
the bulk of a food without contributing significantly to its  available 
energy value.  
 
3.14 Colour retention agent  
A food additive  which, Stabilizes, retains or intensifies the colour of a 
food.  
 
3.15 Firming agent  
A food additive which, makes or keeps tissues of fruit or vegetables firm 
and crisp, or interacts wit h gelling agents to produce or strengthen a gel.  
 
3.16 Flour treatment agent  
A food additive, which is added to flour or dough to improve its baking 
quality or colour.  
 
3.17 Gelling agent  
A food additive, which gives a food texture through formation of a g el. 
 
3.18 Glazing agent  
A food additives which, when applied to the external surface of a food, 
imparts a shiny appearance or provides a protective coating.  
 
 
 Gulf Standard                                                           GSO 5/DS…..:2012  
 
5 3.19 Humectant  
A food additive, which prevents food from drying out by counteracting 
the effect of an wetting agent atmosphere having a low degree of 
humidity.  
 
3.20 Foaming agent  
A food additive, which makes it possible to form or maintain a uniform 
dispersion of a gaseous phase in a liquid or solid food.  
 
3.21 Raising agent  
A food additives  or combination of substances which liberate gas and 
thereby increase the volume of a dough.  
 
 
3.22 Carbonating agent  
A food additive, which stabilizes, retains or intensifies the colour of a 
food.  
 
3.23 Maximum Use Level of an additive  
is the highest concentration of the additive determined to be fun ctionally 
effective in a food . It is generally  expressed as mg additive/kg of 
food.  
 
3.24 Food additive  
 means any substance not normally consumed as a food by itself and not 
normally  used as a typical in gredient of the food, whether or not it has 
nutritive value, the intentional  addition of which to food for a 
technological (including organoleptic) purpose in the  manufacture, 
processing, preparation, treatment, packing, packaging, transport or 
holding of  such food results, or may be reasonably expected to result 
(directly or indirectly), in it or its byproducts  becoming a component of or 
otherwise affecting the characteristics of such foods. The  term does not 
include contaminants or substances added to foo d for maintaining or 
improving  nutritional qualities.  
 
3.25 Acceptable Daily Intake (ADI)  
  is an estimate by JECFA of the amount of a food additive,  expressed on a 
 body weight basis that can be ingested daily over a lifetime without 
 appreciable  health r isk. 
 
3.26 Maximum Use Level of an additive  
  is the highest concentration of the additive determined to be  functionally 
 effective in a food or food category and agreed to be safe by the Codex  Gulf Standard                                                           GSO 5/DS…..:2012  
 
6  Alimentarius Commission. It is generally expressed as mg additive/kg of 
 food.  
 
3.27 Acceptable Daily Intake "Not Specified" (NS)  
 is a term applicable to a food substance of very  low toxicity for which, on 
the basis of the available data (chemical, bioche mical, toxicological,  and 
other), the total dietary intake of the substance, arising from its use at the 
levels necessary to  achieve the desired effect and from its acceptable . 
 
3.28 Good Manufacturing Practice (Gmp)  
 All food additives subject to the provisions of this Standard shall be used 
under conditions of good  manufacturing practice, which include the 
following:  
a) The quantity of the additive added to food shall be limited to the 
lowest possible level necessary to accomplish its desired effect;  
b) The quantity of the additive that becomes a component of food as a 
result of its use in the manufacturing, processing or packaging of a 
food and which is not intended to accomplish any physical, or other 
technical effect in the food itself, is reduced to the extent reasonably 
possible;and,  
c) The additive is of appropriate food grade quality and is prepared and 
handled in the same way as a food ingredient.  
 
 
4 REQUIRMENTS  
4.1 FOOD CATEGORY SYSTEM10  
4.1.1  The food category system is a tool for assigning food additive uses in this 
 Standard. The food category  system applies to all foodstuffs as mensined 
 in item (2.12).  
  
4.1.2  The food category system is based on the following principles:  
4.1.2.1   The food category system is hierarchical, meaning that when an 
  additive is recognized for use in  a general category, it is   
  recognized for use in all its sub -categories, unless otherwise stated.  
  Similarly, when an additive is recognized for use in a sub -category, 
  its use is recognized in any  further sub -categories or individual  
  foodstuffs mentioned in a sub -category.  Gulf Standard                                                           GSO 5/DS…..:2012  
 
7 4.1.2.2   The food category system is based on product descriptors of  
  foodstuffs as  marketed, unless  otherwise stated.  
4.1.2.3 The food category system takes into consideration the carry -over 
 principle. By doing so, the  food category system does not need  to 
specifically mention compound foodstuffs (e.g., prepared  meals, 
such a s pizza, because they may contain, pro rata, all the additives 
endorsed for use in  their components), unless the compound 
foodstuff needs an additive that is not endorsed for use  in any of its 
components.  
4.1.2. 4  The food category system is used  to simpli fy the reporting of food 
  additive uses for assembling  and constructing this Standard.  
 
4.2 Be adhered to what stated in the food additives permitted  for  use  to 
 foodstuffs requirements standard approved  by GSO, in addition to what  
 have been mention ed in Table s (1) and (2).  
 
Table 1: Additives Permitted for Use Under Specified Conditions in 
Certain Food Categories or Individual Food Items . 
 
 
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 Gulf Standard                                                           GSO 5/DS…..:2012  
 
8 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 sher bet 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, 
purees, fruit toppings and coconut milk. 500 mg/kg 161 & 188 
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., 1000 
mg/kg 188 Gulf Standard                                                           GSO 5/DS…..:2012  
 
9 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. 350 mg/kg 161 & 188 
04.2.2.7 Fermented vegetable (including 
mushrooms and fungi, roo ts 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 
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 Gulf Standard                                                           GSO 5/DS…..:2012  
 
10 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., custar d).  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 
condiments (e.g., seasoning. for instant 
noodles). 2000 
mg/kg 161 & 188 
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 Gulf Standard                                                           GSO 5/DS…..:2012  
 
11 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 
 
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). 300 161 Gulf Standard                                                           GSO 5/DS…..:2012  
 
12 mg/kg 
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), 
toppings (non fruit) and sweet sauces. 300 
mg/kg 161 
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 sweeteners. 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 300 mg/kg 161 Gulf Standard                                                           GSO 5/DS…..:2012  
 
13 or flavoured yoghurt). 
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 
fungi, roots and tubers, pulses and 
legumes, and aloe vera), and seaweeds 
in vinegar, oil, brin e, or soybean sauce.  300 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. 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  Gulf Standard                                                           GSO 5/DS…..:2012  
 
14 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 
echinoderms. 250 mg/kg  
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  Gulf Standard                                                           GSO 5/DS…..:2012  
 
15 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  
*This material may be having a negative effect on activity and concentration in children.(The prior 
statement must be written under contents .) 
 
ALUMINIUM AMMONIUM SULFATE. 
INS 523         Aluminium ammonium sulfate Functional Class:Firming agent, 
Stabilizer.  
Food 
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., veg etable 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 Gulf Standard                                                           GSO 5/DS…..:2012  
 
16  
. 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 
Cat No Food Category Max 
Level Notes 
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  
 
AMYLASE FROM ASPERGILLUS ORYZAE VAR.- 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 Gulf Standard                                                           GSO 5/DS…..:2012  
 
17  
- 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 
Cat No Food Category  Max 
Level Notes 
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 Gulf Standard                                                           GSO 5/DS…..:2012  
 
18 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 
2..0.0 Frozen battered fish, fish fillets, and fish 
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 200 mg/kg 10 Gulf Standard                                                           GSO 5/DS…..:2012  
 
19 categories 04.2.2.5 and 05.1.3. 
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 
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  Gulf Standard                                                           GSO 5/DS…..:2012  
 
20 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 
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 1000 161&191 Gulf Standard                                                           GSO 5/DS…..:2012  
 
21 and fungi, roots and tubers, pulses and 
legumes, and aloe vera), seaweeds, and 
nuts and seeds. 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. 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 
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 161&191 
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 Gulf Standard                                                           GSO 5/DS…..:2012  
 
22 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., 
rice pudding,  tapioca pudding).  1000 
mg/kg 161&191 
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 Gulf Standard                                                           GSO 5/DS…..:2012  
 
23 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 
of food categories 13.1 - 13.4 and 13.6.  1000 
mg/kg 191 
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 350 mg/kg 113 & 161 Gulf Standard                                                           GSO 5/DS…..:2012  
 
24 fermented (e.g.,chocolate milk, cocoa, 
eggnog, drinking yoghurt, whey based 
drinks). 
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 
in vinegar, oil,  brine, or soybean sauce.  200 mg/kg 113 & 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 vegetable s) 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 450 mg/kg 113 Gulf Standard                                                           GSO 5/DS…..:2012  
 
25 products of food categories 13.1 - 13.4 
and 13.6. 
 
                                                                                 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  
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 GMP 108 Gulf Standard                                                           GSO 5/DS…..:2012  
 
26 infusions, and other hot cereal and 
grain beverages, excluding cocoa. 
15.0 Ready -to-eat savouries .  GMP 3 
 
BENZOATES                                                                                                                                                                                                                                                                                                                                                                                                                                            
INS 210  Benzoic acid Functional Class: Preservative.  
INS 211  Sodium benzoate Functi onal 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 
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 Fermented fruit products.  1000 13 Gulf Standard                                                           GSO 5/DS…..:2012  
 
27 0 mg/kg 
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., 
peanut butter.  1000 
mg/kg 13 
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 Gulf Standard                                                           GSO 5/DS…..:2012  
 
28 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 
cuts.  1000 
mg/kg 3 & 13 
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 Gulf Standard                                                           GSO 5/DS…..:2012  
 
29 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 
foods for dietary use) excluding 
products of food categories 13.1 - 13.4 
and 13.6. 2000 
mg/kg 13 
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 1000 
mg/kg 13 Gulf Standard                                                           GSO 5/DS…..:2012  
 
30 and legumes).  
16.0 Composite fo ods - 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  
 
BRILLIANT BLUE FCF. 
INS 133  Brilliant 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 Gulf Standard                                                           GSO 5/DS…..:2012  
 
31 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 
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. 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 300 mg/kg  Gulf Standard                                                           GSO 5/DS…..:2012  
 
32 candy, nougats, etc. other than food 
categories 05.1, 05.3 and 05.4. 
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 
echinoderms . 500 mg/kg 4 & 16 
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, includin g 500 mg/kg 16 Gulf Standard                                                           GSO 5/DS…..:2012  
 
33 mollusks, crustaceans, and 
echinoderms, pickled and/or in brine. 
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 
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  
 
BUTYLATED HYDROXYANISOLE. 
INS 320  Butylated hydroxyanisole (BHA) Functional Class: Antioxidant.  
 
Food 
Cat No Food Category Max Level Notes Gulf Standard                                                           GSO 5/DS…..:2012  
 
34 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/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 . 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 200 mg/kg 15 & 180 Gulf Standard                                                           GSO 5/DS…..:2012  
 
35 products, including mollusks, 
crustaceans, and echinoderms.  
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 
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 Gulf Standard                                                           GSO 5/DS…..:2012  
 
36 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), 
seaweeds, and nuts and seeds.  200 mg/kg 15, 76 & 
196 
05.1.4 Cocoa and chocolate products. 200 mg/kg 15, 130 
&141 
05.1.5 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 Gulf Standard                                                           GSO 5/DS…..:2012  
 
37 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 
noodles).  200 mg/kg 15 & 130 
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 Gulf Standard                                                           GSO 5/DS…..:2012  
 
38 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.  
 
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 Gulf Standard                                                           GSO 5/DS…..:2012  
 
39  
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 
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 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 Gulf Standard                                                           GSO 5/DS…..:2012  
 
40 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, 
eggnog, drinking yoghurt, whey -based 
drinks). 2000 
mg/kg 52 
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  Gulf Standard                                                           GSO 5/DS…..:2012  
 
41 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  
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 50000 
mg/kg 161 Gulf Standard                                                           GSO 5/DS…..:2012  
 
42 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 
seaw eed 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  
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  Gulf Standard                                                           GSO 5/DS…..:2012  
 
43 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 
mollusks, crustaceans, and echinoderms. 30000 
mg/kg 4 & 16 
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  Gulf Standard                                                           GSO 5/DS…..:2012  
 
44 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  
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 2000 52 Gulf Standard                                                           GSO 5/DS…..:2012  
 
45 fermented (e.g., chocolate milk, cocoa, 
eggnog, drinking yoghurt, whey - based 
drinks). mg/kg 
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 
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. Candied fruit. 7500  Gulf Standard                                                           GSO 5/DS…..:2012  
 
46 7 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 
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 GMP 3, 4 & 16 Gulf Standard                                                           GSO 5/DS…..:2012  
 
47 and game. 
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 
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  Gulf Standard                                                           GSO 5/DS…..:2012  
 
48 13.5 Dietetic foods (e.g., supplementary foods 
for dietary use) excluding products of food 
categorie s 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  
 
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 100 mg/kg  Gulf Standard                                                           GSO 5/DS…..:2012  
 
49 containing fruit, vegetables, meat, etc. 
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  
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 200 mg/kg 92 Gulf Standard                                                           GSO 5/DS…..:2012  
 
50 pulps and preparations (e.g., vegetable 
desserts and sauces, candied vegetables) 
other than food categor y 04.2.2.5.  
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 
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  Gulf Standard                                                           GSO 5/DS…..:2012  
 
51 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 
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 500 mg/kg 16 Gulf Standard                                                           GSO 5/DS…..:2012  
 
52 mollusks, crustaceans, and echinod erms.  
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  
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), 400 
mg/kg 79 Gulf Standard                                                           GSO 5/DS…..:2012  
 
53 seaweeds, and nuts and seeds. 
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 
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  Gulf Standard                                                           GSO 5/DS…..:2012  
 
54 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  
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. Fruit preparations, including pulp, purees, 100 182 Gulf Standard                                                           GSO 5/DS…..:2012  
 
55 8 fruit toppings and coconut milk. mg/kg 
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  
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 (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  
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 (inc luding 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  Gulf Standard                                                           GSO 5/DS…..:2012  
 
56 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 
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. Cooked mollusks, crustaceans, and 1000  Gulf Standard                                                           GSO 5/DS…..:2012  
 
57 2 echinoderms. 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, 
including mollusks ,crustaceans, and 
echinoderms (e.g., fish pa ste), excluding 
products of food categories 09.3.1 - 09.3.3.  1000 
mg/kg 16 
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  Gulf Standard                                                           GSO 5/DS…..:2012  
 
58 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  
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 mixtures (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 Gulf Standard                                                           GSO 5/DS…..:2012  
 
59 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  
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  Gulf Standard                                                           GSO 5/DS…..:2012  
 
60 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 seeds. 500 
mg/kg 4, 16 & 
161 
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 
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 cate gory 04.2.2.5.  50 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, 50 mg/kg  Gulf Standard                                                           GSO 5/DS…..:2012  
 
61 12.9.1, 12.9.2 .1 and 12.9.2.3.  
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 
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 Gulf Standard                                                           GSO 5/DS…..:2012  
 
62 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 
echinoderms. 100 
mg/kg 95 
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  Gulf Standard                                                           GSO 5/DS…..:2012  
 
63 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  
 
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 92 5  Chlorine Functional Class: Flour treatment agent.  
 
Food 
Cat No Food Category Max 
Level Notes 
06.2.1 Flours. 2500 
mg/kg 87 Gulf Standard                                                           GSO 5/DS…..:2012  
 
64  
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 
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). 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 Gulf Standard                                                           GSO 5/DS…..:2012  
 
65 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, 
roots and tubers, pulses and legumes, and 
aloe vera), seaweed, and nut and seed purees 
and spreads (e.g., peanut butter). 100 
mg/kg 62 
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 a loe 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  Gulf Standard                                                           GSO 5/DS…..:2012  
 
66 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 
and bread crumbs. 6.4 mg/kg 62 &161 
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 mollusks, 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 500 95 Gulf Standard                                                           GSO 5/DS…..:2012  
 
67 fermented fish and fish products, including 
mollusks, crustaceans, and echinoderms. mg/kg 
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 
mg/kg 3 
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 n uts 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  Gulf Standard                                                           GSO 5/DS…..:2012  
 
68 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 
(from roots and tubers, pulses and legumes). 500 mg/kg  
 
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  Gulf Standard                                                           GSO 5/DS…..:2012  
 
69 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  
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 Fermented fruit products.  2500  Gulf Standard                                                           GSO 5/DS…..:2012  
 
70 0 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  
04.2.2.7 Fermented vegetab le (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 veget ables (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  Gulf Standard                                                           GSO 5/DS…..:2012  
 
71 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 
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  Gulf Standard                                                           GSO 5/DS…..:2012  
 
72 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 
 
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 Gulf Standard                                                           GSO 5/DS…..:2012  
 
73 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, oil, 
brine, or soybean sauce.  250 mg/kg 21 
04.2.2.4 Canned or bottled (pasteurized) or retort 
pouch vegetable s (including mushrooms and 
fungi, roots and tubers, pulses and legumes, 
and aloe vera), and seaweeds.  365 mg/kg 21 
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 vegetab les) 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 Gulf Standard                                                           GSO 5/DS…..:2012  
 
74 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 
containing high intensity sweeteners.  1000 
mg/kg 21 & 96 
12.2 Herbs, spices, seasonings and condiments 
(e.g., seasoning for instant noodles).  70 mg/k g  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 Food Category Max Notes Gulf Standard                                                           GSO 5/DS…..:2012  
 
75 Cat No Level 
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 
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 legume s, 
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  Gulf Standard                                                           GSO 5/DS…..:2012  
 
76 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 
  
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 
 Gulf Standard                                                           GSO 5/DS…..:2012  
 
77 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 
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 Gulf Standard                                                           GSO 5/DS…..:2012  
 
78  
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 
mushrooms and fungi, roots and tubers, 
pulses and legumes, and aloe vera), 
seaweeds, and nuts and seeds.  110 mg/kg  
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 1000  Gulf Standard                                                           GSO 5/DS…..:2012  
 
79 containing fruit, vegetables, meat, etc. 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 
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 legumes, 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 Gulf Standard                                                           GSO 5/DS…..:2012  
 
80 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 
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 Gulf Standard                                                           GSO 5/DS…..:2012  
 
81 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 
mg/kg   4 
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 categories 
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 300 mg/kg 181 Gulf Standard                                                           GSO 5/DS…..:2012  
 
82 particulated drinks. 
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 
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, 800 mg/kg 27 Gulf Standard                                                           GSO 5/DS…..:2012  
 
83 fruit toppings and coconut milk. 
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 vegeta bles) other than 
food category 04.2.2.5. 1000 
mg/kg 27 
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 
 Gulf Standard                                                           GSO 5/DS…..:2012  
 
84 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 
fermented (e.g., chocolate milk, cocoa, 
eggnog, drinking yoghurt, whey based 
drinks). 300 mg/kg 52 
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 Gulf Standard                                                           GSO 5/DS…..:2012  
 
85 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 tube rs, 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 
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. 300 mg/kg 161 
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 Gulf Standard                                                           GSO 5/DS…..:2012  
 
86 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 
mollusk s, 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 
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.  Gulf Standard                                                           GSO 5/DS…..:2012  
 
87 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  
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 Gulf Standard                                                           GSO 5/DS…..:2012  
 
88 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  
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 mixtur es (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 200 mg/kg  Gulf Standard                                                           GSO 5/DS…..:2012  
 
89 treated processed meat, poultry, and game 
products in whole pieces or cuts. 
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 "el ectrolyte" 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  
 
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  Gulf Standard                                                           GSO 5/DS…..:2012  
 
90 04.2.2.3 Vegetables (including mushrooms and 
fungi, roots and tubers, pulses and legume s, 
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  
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.  Gulf Standard                                                           GSO 5/DS…..:2012  
 
91  
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 
whey cheeses.  10000 
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  Gulf Standard                                                           GSO 5/DS…..:2012  
 
92 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.  
 
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 Gulf Standard                                                           GSO 5/DS…..:2012  
 
93 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 
fermented (e.g., chocolate milk, cocoa, 
eggnog, drinking yoghurt, wheybased 
drinks). 20 mg/kg 161 
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 Gulf Standard                                                           GSO 5/DS…..:2012  
 
94 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 
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/k g  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 33 mg/kg 161 Gulf Standard                                                           GSO 5/DS…..:2012  
 
95 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. 
04.2.2.8 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 
candy, nougats, etc. other than food 
categories 05.1, 05.3 and 05.4. 330 
mg/kg 158 & 161 
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 GMP  Gulf Standard                                                           GSO 5/DS…..:2012  
 
96 containing high intensity sweeteners.  
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 
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 Gulf Standard                                                           GSO 5/DS…..:2012  
 
97 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 
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 Cla ss:Acidity regulator, 
Emulsifier, Humectant, Preservative, Sequestrant, Stabilizer, 
Thickener.  
INS 340(i)  Potassium dihydrogen phosphate Functional Class: Acidity 
regulator, Emulsifier, Humectant, Sequestrant, Stabilizer, 
Thickener .  Gulf Standard                                                           GSO 5/DS…..:2012  
 
98 INS 340(ii)   Dipotassi um 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 34 1(i) Monocalcium dihydrogen phosphateFunctional Class:Acidity 
regulator, Anticaking agent, Firming agent, Flour treatment agent, 
Humectant, Raising agent, Sequestrant, Stabilizer, Thickener.  
INS 341(ii)  Calcium hydrogen phosphate Functional Class :Acidity regulator, 
Anticaking agent, Firming agent, Flour treatment agent, Humectant, 
Raising agent, Stabilizer, Thickener.  
INS 341(iii)  Tricalcium phosphate Functional Class :Acidity regulator, 
Anticaking agent, Emulsifier, Firming agent, Flour treatment agent, 
Humectant, Raising agent,Stabilizer, Thickener.  
INS 342(i)  Ammonium dihydrogen phosphate Functional Class: Acidity 
regulator, Flour treatment agent.  
INS 342(ii)  Diammonium hydrogen phosphateFunctional Class: Acidity 
regulator, Flour treatment agent.  
INS 343 (i) Magnesium dihydrogen phosphateFunctional Class: Acidity 
regulator, Anticaking agent.  
INS 343(ii)  Magnesium hydrogen phosphate Functional Class: Acidity 
regulator, Anticaking agent.  
INS 343(iii)  Trimagnesium phosphate Functional Class: Acidity regulator , 
Anticaking agent.  
INS 450(i)  Disodium diphosphate Functional Class:Acidity regulator, 
Emulsifier, Humectant, Raising agent, Sequestrant, Stabilizer, 
Thickener.  
INS 450(ii)  Trisodium diphosphate Functional Class:Acidity regulator, 
Emulsifier, Humectant, R aising agent, Sequestrant, Stabilizer, 
Thickener.  Gulf Standard                                                           GSO 5/DS…..:2012  
 
99 INS 450(iii)  Tetrasodium diphosphate Functional Class :Acidity regulator, 
Emulsifier, Humectant, Raising agent, Sequestrant, Stabilizer, 
Thickener.  
INS 450(v)  Tetrapotassium diphosphate Functional Class:Aci dity 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)  Calci um 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.  
INS 452(i)  Sodium polyphosphate Functional Class:Acidity regulator, 
Emulsifier, Humectant, Raising agent, Sequestrant, S tabilizer, 
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, Emuls ifier, 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.  Gulf Standard                                                           GSO 5/DS…..:2012  
 
100 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 
mg/kg 33 
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, chocolate 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 Gulf Standard                                                           GSO 5/DS…..:2012  
 
101 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 
category 13.1.) 2200 
mg/kg 33 
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 
 Gulf Standard                                                           GSO 5/DS…..:2012  
 
102 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  
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 50 mg/kg  Gulf Standard                                                           GSO 5/DS…..:2012  
 
103 legumes, and aloe vera), seaweed, and 
nut and seed pulps and preparations (e.g., 
vegetable desserts and sauces, candied 
vegetables) other than food category 
04.2.2.5. 
04.2.2.7 Fermented vegetable (including 
mushrooms and fungi, roots and tubers, 
pulses and legumes, and aloe vera) and 
seaweed products, excluding fermented 
soybean products of food c ategories 
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 
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  
 Gulf Standard                                                           GSO 5/DS…..:2012  
 
104 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.  
INS 434  Polyoxyethylene (20) sorbitan monopalmitate Functional Class: 
Emulsifier.  
INS 435  Polyoxyethylene (20) sorbitan mon ostearate 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  Gulf Standard                                                           GSO 5/DS…..:2012  
 
105 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 
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  Gulf Standard                                                           GSO 5/DS…..:2012  
 
106 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  
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  Gulf Standard                                                           GSO 5/DS…..:2012  
 
107 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 
categories 04.2.2.5 and 05.1.3. 2000 
mg/kg  
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.  
 Gulf Standard                                                           GSO 5/DS…..:2012  
 
108 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.  
 
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  
 Gulf Standard                                                           GSO 5/DS…..:2012  
 
109 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 
 
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 Gulf Standard                                                           GSO 5/DS…..:2012  
 
110 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 
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 100 15 & 196 Gulf Standard                                                           GSO 5/DS…..:2012  
 
111 fish and fish products, including 
mollusks, crustaceans, and echinoderms.  mg/kg 
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.  
 
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  Gulf Standard                                                           GSO 5/DS…..:2012  
 
112 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  
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 Gulf Standard                                                           GSO 5/DS…..:2012  
 
113 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 
 
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  Gulf Standard                                                           GSO 5/DS…..:2012  
 
114 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 
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.  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  Gulf Standard                                                           GSO 5/DS…..:2012  
 
115 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 pr oducts of food categories 
06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 
12.9.2.3 500 
mg/kg  
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 300  Gulf Standard                                                           GSO 5/DS…..:2012  
 
116 fish or poultry).  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  
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 300 
mg/kg  Gulf Standard                                                           GSO 5/DS…..:2012  
 
117 products of food categories 09.3.1 - 
09.3.3. 
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  
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  Gulf Standard                                                           GSO 5/DS…..:2012  
 
118 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 
drinks). 80 
mg/kg 161 
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) 200 161 Gulf Standard                                                           GSO 5/DS…..:2012  
 
119 excluding products of food category 
04.1.2.5. mg/kg 
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 
legumes, and aloe vera), and seaweeds. 160 
mg/kg 144 & 16 1  
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 preparations (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 200 
mg/kg 161 Gulf Standard                                                           GSO 5/DS…..:2012  
 
120 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. 
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), 
toppings (non fruit) and sweet sauces. 500 
mg/kg 161 
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 Gulf Standard                                                           GSO 5/DS…..:2012  
 
121 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  
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  Gulf Standard                                                           GSO 5/DS…..:2012  
 
122 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  
 
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 Gulf Standard                                                           GSO 5/DS…..:2012  
 
123 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.  
 
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.  Gulf Standard                                                           GSO 5/DS…..:2012  
 
124  
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  
 
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.  Gulf Standard                                                           GSO 5/DS…..:2012  
 
125  
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.  
 
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 Gulf Standard                                                           GSO 5/DS…..:2012  
 
126 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  
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  Gulf Standard                                                           GSO 5/DS…..:2012  
 
127 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  
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 Gulf Standard                                                           GSO 5/DS…..:2012  
 
128  
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 
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 500  Gulf Standard                                                           GSO 5/DS…..:2012  
 
129 "electrolyte" drinks and particulated 
drinks. 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 
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 Gulf Standard                                                           GSO 5/DS…..:2012  
 
130 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, roots and 
tubers, pulses and legumes, and aloe 
vera), and seaweeds. 70 mg/k g  26 
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 fu ngi, 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 40 mg/kg 26 Gulf Standard                                                           GSO 5/DS…..:2012  
 
131 aloevera), and seaweeds. 
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 
echinoderms, pickled and/or in brine. 165 
mg/kg 26 
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 26 Gulf Standard                                                           GSO 5/DS…..:2012  
 
132 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. 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 
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 Gulf Standard                                                           GSO 5/DS…..:2012  
 
133 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 
sorbet. 320 
mg/kg 161 
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 Gulf Standard                                                           GSO 5/DS…..:2012  
 
134 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  
04.2.2.4 Canned or bottled (pasteurized) or 
retort pouch vegetables (including 
mushrooms and fungi, roots and 
tubers, pulse sand legumes, and alo e 
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 Ferm ented 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, 580 
mg/kg 161 Gulf Standard                                                           GSO 5/DS…..:2012  
 
135 06.8.7, 12.9.1, 12.9.2.1 and12.9.2.3. 
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 
categories 05.1, 05.3 and 05.4. 1800 
mg/kg 161 & 164 
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 120 
mg/kg 144 Gulf Standard                                                           GSO 5/DS…..:2012  
 
136 echinoderms. 
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 
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. 300 127 Gulf Standard                                                           GSO 5/DS…..:2012  
 
137 mg/kg 
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  
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 5000 
mg/kg  Gulf Standard                                                           GSO 5/DS…..:2012  
 
138 and sauces, candied vegetables) other 
than food category 04.2.2.5. 
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 
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 500 
mg/kg  Gulf Standard                                                           GSO 5/DS…..:2012  
 
139 "electrolyte" drinks and particulated 
drinks. 
SULFITES.  
INS 220          Sulfur dioxide Functional Class: Antioxidant, Preservative  
INS 221          Sodium sulfite Functional Class: Antioxidant, Preservative  
INS 222          Sodium hydrogen sulfite Functional Class: Antioxidant, 
Preservative  
INS 223          Sodium metabisulfite Functional Class: Antioxidant, Bleaching   
agent, Flour treatment agent, Preservative.  
INS 224          Potassium metabisulfite Functional Class: Antioxidant, 
Preservative.  
INS 225          Potassium sulfite Functional Class: Antioxidant, Preservative.  
INS 227         Calcium hydrogen sulfite Functional Class: Antioxidant, 
Preservative.  
INS 228         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 44 Gulf Standard                                                           GSO 5/DS…..:2012  
 
140 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. 50 mg/kg 44, 76 & 136 
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 po uch 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, 500 
mg/kg 44 Gulf Standard                                                           GSO 5/DS…..:2012  
 
141 excluding fermented soybean 
products of fo od categories 06.8.6, 
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 Gulf Standard                                                           GSO 5/DS…..:2012  
 
142 12.2.1 Herbs and spices. 150 
mg/kg 44 
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, 300 
mg/kg 52 Gulf Standard                                                           GSO 5/DS…..:2012  
 
143 whey based drinks).  
01.6.1 Unripened cheese. 300 
mg/kg 3 
01.6.2.2 Rind of ripened cheese. 300 
mg/kg  
01.6.4 Processed cheese. 200 
mg/kg 3 
01.6.5 Cheese analogues. 300 
mg/kg 3 
01.7 Dairy -based desserts (e.g., pudding, 
fruit or flavoured yoghurt).  300 
mg/kg 161 
02.1.3 Fish oil, and other animal fats. 300 
mg/kg 161 
02.4 Fat-based desserts excluding dairy -
based dessert products of food 
category 01.7. 50 mg/kg  
03.0 Edible ices, including sherbet and 
sorbet. 50 mg/kg  
04.1.2.5 Jams, jellies, marmelades.  300 
mg/kg 161 
04.1.2.6 Fruit -based spreads (e.g., chutney) 
excluding products of food category 
04.1.2.5. 300 
mg/kg 161 
04.1.2.7 Candied fruit. 200 
mg/kg 161 
04.1.2.8 Fruit preparations, including pulp, 
purees, fruit toppings and coconut 
milk. 300 
mg/kg 161 &182 
04.1.2.9 Fruit -based desserts, including fruit -
flavoured water -based desserts.  50 mg/kg 161 
04.1.2.11 Fruit fillings for pastries. 300 
mg/kg 161 
04.2.1.2 Surface -treated fresh vegetables 
(including mushrooms and fungi, 
roots and tubers, pulses and legumes, 
and aloevera), seaweeds, and nuts and 
seeds. 300 
mg/kg 4 & 16 
04.2.2.6 
 Vegetable (including mushrooms and 
fungi, roots and tubers, pulses and 50 mg/kg 92 Gulf Standard                                                           GSO 5/DS…..:2012  
 
144 legumes, and aloe vera), seaweed, 
and nut and seed pulps and 
preparations (e.g., vegetable desserts 
and sauces, candied vegetables) other 
than food category 04.2.2.5. 
04.2.2.7 Fermented vegetable (including 
mushrooms and fungi, roots and 
tubers, pulses and legumes, and aloe 
vera) and seaweed products, 
excluding fermented soybean 
products of food categories 06.8.6, 
06.8.7, 12.9.1, 12.9.2.1 and12.9.2.3. 200 
mg/kg 92 
05.1.4 Cocoa and chocolate products. 400 
mg/kg 183 
05.1.5 Imitation chocolate, chocolate 
substitute products. 300 
mg/kg  
05.2 
 Confectionery including hard and soft 
candy, nougats, etc. other than food 
categories 05.1, 05.3 and 05.4. 300 
mg/kg 161 
05.3 Chewing gum. 300 
mg/kg  
05.4 
 Decorations (e.g., for fine bakery 
wares), toppings (non fruit) and sweet 
sauces. 300 
mg/kg  
06.3 Breakfast cereals, including rolled 
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 135  Gulf Standard                                                           GSO 5/DS…..:2012  
 
145 non-heat treated processed 
comminuted meat, poultry, and game 
products. mg/kg 
08.3.1.3 
 Fermented non -heat treated processed 
comminuted meat, poultry, and game 
products. 300 
mg/kg 16 
08.3.2 
 Heat -treated processed comminuted 
meat, poultry, and game products. 300 
mg/kg 16 
08.3.3 
 Frozen processed comminuted meat, 
poultry, and game products. 300 
mg/kg 16 
08.4 Edible casings (e.g., sausage casings). 300 
mg/kg 16 
09.1.1 Fresh fish. 300 
mg/kg 4, 16 & 50 
09.1.2 Fresh mollusks, crustaceans, and 
echinoderms. 300 
mg/kg 4 & 16 
09.2.1 
 Frozen fish, fish fillets, and fish 
products, including mollusks, 
crustaceans, and echinoderms. 300 
mg/kg 95 
09.2.2 
 Frozen battered fish, fish fillets, and 
fish products, including mollusks, 
crustaceans, and echinoderms. 300 
mg/kg 16 
09.2.3 
 Frozen minced and creamed fish 
products, including mollusks, 
crustaceans, and echinoderms. 300 
mg/kg 16 & 95 
09.2.4.1 Cooked fish and fish products 300 
mg/kg 95 
09.2.4.2 Cooked mollusks, crustaceans, and 
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 Gulf Standard                                                           GSO 5/DS…..:2012  
 
146 09.3.2 Fish and fish products, including 
mollusks, crustaceans, and 
echinoderms, pickled and/or in brine.  300 
mg/kg 16 
09.3.3 Salmon substitutes, caviar, and other 
fish roe products. 300 
mg/kg  
09.3.4 Semi -preserved fish and fish 
products, including mollusks, 
crustaceans, and echinoderms (e.g., 
fish paste), 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 200  Gulf Standard                                                           GSO 5/DS…..:2012  
 
147 based (from roots and tubers, pulses 
and legumes). mg/kg 
* 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 Gulf Standard                                                           GSO 5/DS…..:2012  
 
148 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 Gulf Standard                                                           GSO 5/DS…..:2012  
 
149 products in whole pieces or cuts. &167 
08.3 Processed comminuted meat, poultry, 
and game products. 100mg/kg 15, 130 
&162 
12.2 Herbs, spices, seasonings and 
condiments (e.g., seasoning for instant 
noodles). 200mg/kg 15 & 130 
12.4 Mustards. 200 
mg/kg 15 
12.5 Soups and broths. 200mg/kg 15 & 130 
12.6 Sauces and like products. 200mg/kg 15 & 130 
15.0 Ready -to-eat savouries.  200mg/kg 15 & 130 
 
THERMALLY OXIDIZED 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 Gulf Standard                                                           GSO 5/DS…..:2012  
 
150 including "sport,""energy," or" 
electrolyte" drinks and particulated 
drinks. kg 
15.0 Ready -to-eat savouries.  200 
mg/kg 46 
 
TOCOPHEROLS.  
 
INS 307a        d -alpha -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  Gulf Standard                                                           GSO 5/DS…..:2012  
 
151  
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 
 
 Annex Table )1A) 
Permitted Natural Colours for Use in Foodstuffs in General 
NOTE color INS 
 Lycopene D  161 
 Lutein  160 B 
Betanine Beet root red 162 
Grape skin extract Anthocyanine 163 
 Paprika Oleoresin 160 C  
 Turmeric Powder  (II) 100 
 Curcumin  (I) 100 
 Chlorophyll 140 
 Plain caramel 150 A  
 Caustic sulphite 150B Gulf Standard                                                           GSO 5/DS…..:2012  
 
152 caramel 
 Activated vegetable 
carbon 153 
White dye 6 Titanium dioxide 171 
Food brown 3 Chocolate brown HT 155 
 
 
 
Annex Table )1B) 
Permitted Synthetic Colours for Use in Foodstuffs in General 
 
NOTE color INS 
Food brown 3 Chocolate brown HT 155 
 
 
Table (2)  
Food Categories or Individual Food Items in Which  
Food Additives are Permitted 
Food Category No.  Dairy -based drinks, flavoured and/or 
fermented (e.g., chocolate milk, cocoa, 
eggnog, drinking yoghurt, whey based drinks).  01.1.2  
Additive  INS Max Level  Notes  
Acesulfame potassium.  950 350 mg/kg 161 & 188 
Alitame.  956 100 mg/kg 161 
*Allura red AC.  129 300 mg/kg 52 & 161 
Aspartame.  951 600 mg/kg 161&191 
Aspartame -acesulfame salt.  962 350 mg/kg  113 & 161  
Brilliant blue FCF.  133 150 mg/kg  52 
Caramel iii - ammonia caramel.  150c  2000 mg/kg 52 
Caramel iv - sulfite ammonia 
caramel.  150d    2000 mg/kg 52 
Carmines.  120   150 mg/kg 52 
Beta-Carotenes.  160a(ii)  1000 mg/kg 52 
Beta-Carotenes, synthetic .  
Beta-Carotenes, Blakeslea trispora .  
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl ester, beta 
apo-8'- . 160a(i)  
160a(iii)  
160e  
160f 150 mg/kg  52 
Chlorophylls, copper complexes.  
Chlorophyllin copper complexes, 
potassium and sodium salts.  141(i)   
141(ii)  50 mg/kg 52 & 190 
Diacetyltartaric and fatty acid esters 472e  5000 mg/kg   Gulf Standard                                                           GSO 5/DS…..:2012  
 
153 of glycerol.  
Fast green FCF.  143 100 mg/kg 52 
Grape skin extract.  163(ii)  150 mg/kg 52 & 181 
Indigotine (Indigo carmine).  132 300 mg/kg 52 
Iron oxide, black.  
Iron oxide, red .  
Iron oxide, yellow . 172(i)  
172(ii)  
172(iii)  20 mg/kg 52 
Neotame.  961 20 mg/kg  161 
Polysorbates.  432  - 436 3000 mg/kg  
Propylene glycol esters of fatty acids  477 5000 mg/kg   
Riboflavin, synthetic.  
Riboflavin 5' -phosphate sodium .  
Riboflavin from Bacillus subtilis.  101(i)  
101(ii)  
101(iii)  300 mg/kg 52 
Saccharin.  
Calcium saccharin .  
Potassium saccharin .  
Sodium saccharin.  954(i) , 
954(ii), 
954(iii), 
954(iv)  80 mg/kg  161 
Steviol glycosides.  960         200 mg/kg 26&201 
Sucralose (Trichlorogalactosucrose).  955 300 mg/kg  161 
Sulfites 220-225, 227, 
228, 539  300 mg/kg 52 
*This material may be having a negative effect on activity and concentration in children.(The prior 
statement must be written under contents).  
 
Food Category No  Fermented and renneted milk products (plain), 
excluding food category 01.1.2 (dairybased 
drinks)  01.2 
Additive  INS Max Level  Notes  
Phosphates.  338; 339(i) -
(iii); 340(i) - 
(iii); 341(i) -
(iii); 
342(i),(ii); 
343(i) -(iii); 
450(i) 
(iii),(v) -(vii);  
451(i),(ii); 
452(i) -(v); 
542 1000 mg/kg  33 
 
Food Category No.  Fermented milks (plain).  01.2.1  
Additive  INS Max Level  Notes  
Caramel iv - sulfite ammonia 150d  150 mg/kg 12 Gulf Standard                                                           GSO 5/DS…..:2012  
 
154 caramel.  
 
Food Category No.  Fermented milks (plain), heat -treated after 
fermentation.  01.2.1.2  
Additive  INS Max Level  Notes  
Diacetyltartaric 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   Gulf Standard                                                           GSO 5/DS…..:2012  
 
155 Sorbates  200  - 203 200 mg/kg   
Sucralose (Trichlorogalactosucrose)  955        580 mg/kg 161 
Tertiary butylhydroquinone  (TBHQ)  319 100mg/kg 15 & 195 
 
Food Category No.  Pasteurized cream (plain) . 01.4.1  
Additive  INS Max Level  Notes  
Polysorbates  432  - 436 1000 mg/kg   
 
 
Food Category No.  Sterilized and UHT creams, whipping and 
whipped creams, and reduced fat creams 
(plain).  01.4.2  
Additive  INS Max Level  Notes  
Diacetyltartaric 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 Gulf Standard                                                           GSO 5/DS…..:2012  
 
156 Polysorbates  432  - 436 5000 mg/kg   
Propylene glycol esters of fatty acids  477 5000 mg/kg  86 
 Sucralose (Trichlorogalactosucrose)  955     580 mg/kg 161 
 
Food Category No.  Milk powder and cream powder (plain).  01.5.1  
Additive  INS Max 
Level  Notes  
Ascorbyl palmitate  
Ascorbyl stearate  304 
305 50 
mg/kg 10 
Butylated 
hydroxyanisole (BHA)  320 100 
mg/kg 15 & 196 
Butylated 
hydroxytoluene (BHT)  321 200 
mg/kg  15 & 196  
Diacetyltartaric and 
fatty acid esters of 
glycerol  472e  10000 
mg/kg   
Polydimethylsiloxane  900a  10 
mg/kg   
Propyl gallate  310 200 
mg/kg  15, 75 & 
196 
 
Food Category No.  Milk and cream powder analogues.  01.5.2  
Additive  INS Max Level  Notes  
Acesulfame potassium  950 1000 mg/kg  161 & 188 
Ascorbyl palmitate  
Ascorbyl stearate  304 
305 80 mg/kg 10 
Aspartame   951 2000 mg/kg 161&191 
Caramel iii - ammonia caramel  150c  5000 mg/kg   
Caramel iv - sulfite ammonia 
caramel  150d  5000 mg/kg   
Beta-Carotenes, vegetable  160a(ii)  1000 mg/kg   
Beta-Carotenes, synthetic .  
Beta-Carotenes, Blakeslea trispora .  
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl ester, beta 
apo-8'- . 160a(i)  
160a(iii)  
 
160e  
160f 100 mg/kg  209 
Diacetyltartaric 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) - 4400 mg/kg  33 & 88  Gulf Standard                                                           GSO 5/DS…..:2012  
 
157 (iii); 341(i) -
(iii); 
342(i),(ii); 
343(i) -(iii); 
450(i) -
(iii),(v) -(vii);  
451(i),(ii); 
452(i) -(v); 
542 
Polysorbates  432  - 436 4000 mg/kg   
Propylene glycol esters of fatty acids  477 100000 
mg/kg   
Riboflavins  101(i) , 
101(ii), 
101(iii)  300 mg/kg   
Steviol glycosides  960         330 mg/kg 26&201 
 
Food Category No.  Unripened cheese.  01.6.1  
Additive  INS Max Level  Notes  
 Aspartame   951 1000 mg/kg 161&191 
Caramel iv - sulfite ammonia 
caramel  150d  50000 mg/kg 201 
Beta-Carotenes, vegetable  160a(ii)  600 mg/kg  
Beta-Carotenes, synthetic .  
Beta-Carotenes, Blakeslea trispora .  
Carotenal, beta -apo-8'- . 
Carotenoic acid, 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 
*This material may be having a negative effect on activity and concentration in children.(The prior 
statement must be written under contents).  
 Gulf Standard                                                           GSO 5/DS…..:2012  
 
158  
Food Category No.  Ripened cheese . 01.6.2  
Additive  INS Max Level  Notes  
Lysozyme  1105 GMP   
Natamycin (Pimaricin)  235 40 mg/kg  3 & 80  
Nisin  234 12.5 mg/kg  28 
 
 
Food Category No.  Ripened cheese, includes rind . 01.6.2.1  
Additive  INS Max Level  Notes  
Ascorbyl palmitate  
Ascorbyl stearate  304 
305 500 mg/kg 10 
Caramel iv - sulfite ammonia 
caramel  150d  50000 mg/kg 201 
Carmines  120         125 mg/kg   
Beta-Carotenes, vegetable  160a(ii)  600 mg/kg   
Beta-Carotenes, synthetic .  
Beta-Carotenes, Blakeslea trispora .  
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl ester, beta 
apo-8'- . 160a(i)  
160a(iii)  
160e  
160f 100 mg/kg   
Chlorophylls, copper complexes.  
Chlorophyllin copper complexes, 
potassium and sodium  141(i)  
141(ii)  15 mg/kg   
Diacetyltartaric 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   Gulf Standard                                                           GSO 5/DS…..:2012  
 
159 Beta-Carotenes, vegetable  160a(ii)  1000 mg/kg  
Beta-Carotenes, synthetic .  
Beta-Carotenes, Blakeslea trispora .  
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl ester, beta 
apo-8'- . 160a(i)  
160a(iii)  
160e  
160f 500 mg/kg  
Chlorophylls, copper complexes.  
Chlorophyllin copper complexes, 
potassium and sodium  141(i)  
141(ii)  75 mg/kg   
Grape skin extract  163(ii)  1000 mg/kg   
Indigotine (Indigo carmine)  132 100 mg/kg   
Iron oxide, black.  
Iron oxide, red .  
Iron oxide, yellow .  172(i)  
172(ii)  
172(iii)  100 mg/kg   
Microcrystalline wax  905c(i)  30000 mg/kg   
Riboflavins  101(i) , 
101(ii), 
101(iii)  300 mg/kg   
* Sunset yellow FCF  110 300 mg/kg   
*This material may be having a negative effect on activity and concentration in children.(The prior 
statement must be written under contents).  
 
Food Category No.  Cheese powder (for reconstitution; e.g., for 
cheese sauces).  01.6.2.3  
Additive  INS Max Level  Notes  
Beta-Carotenes, vegetable  160a(ii)  1000 mg/kg   
Beta-Carotenes, synthetic .  
Beta-Carotenes, Blakeslea trispora .  
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl ester, beta 
apo-8'- . 160a(i)  
160a(iii)  
160e  
160f 100 mg/kg   
Chlorophylls, copper complexes.  
Chlorophyllin copper complexes, 
potassium and sodium  141(i)  
141(ii)  50 mg/kg   
 
Food Category No.  Whey cheese  01.6.3  
Additive  INS Max Level  Notes  
Lauric arginate ethyl ester  243 200 mg/kg   
Sorbates  200  - 203 1000 mg/kg   
 
Food Category No.  Processed cheese.  01.6.4  Gulf Standard                                                           GSO 5/DS…..:2012  
 
160 Additive  INS Max Level  Notes  
*Allura red AC  129 100 mg/kg 161 
Beta-Carotenes, vegetable  160a(ii)  1000 mg/kg  
Beta-Carotenes, synthetic .  
Beta-Carotenes, Blakeslea trispora .  
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl ester, beta 
apo-8'- . 160a(i)  
160a(iii)  
160e  
160f 100 mg/kg  
Diacetyltartaric and fatty acid esters 
of glycerol  472e  10000 mg/kg   
Iron oxide, black.  
Iron oxide, red .  
Iron oxide, yellow .  172(i)  
172(ii)  
172(iii)  50 mg/kg   
Lauric arginate ethyl ester  243 200 mg/kg   
Natamycin (Pimaricin)  235 40 mg/kg  3 & 80  
Riboflavins  101(i) , 
101(ii), 
101(iii)  300 mg/kg   
*Sunset yellow FCF  110 200 mg/kg  3 
*This material may be having a negative effect on activity and concentration in children.(The prior 
statement must be written under contents).  
 
Food Category No.  Flavoured processed cheese, including 
containing fruit, vegetables, meat, etc.  01.6.4.2   
Additive  INS Max Level  Notes  
 Caramel iii - ammonia caramel  150c   50000 mg/kg   
Caramel iv - sulfite ammonia 
caramel  150d   50000 mg/kg   
Carmines  120 100 mg/kg   
Chlorophylls, copper complexes.  
Chlorophyllin copper complexes, 
potassium and sodium  141(i)  
141(ii)  50 mg/kg   
Grape skin extract  163(ii)  1000 mg/kg   
Indigotine (Indigo carmine)  132 100 mg/kg   
 
Food Category No.  Cheese analogues . 01.6.5  
Additive  INS Max Level  Notes  
Acesulfame potassium  950 350 mg/kg  161 & 188 
*Allura red AC  129 100 mg/kg  3 
Aspartame   951 1000 mg/kg  161&191 
Brilliant blue FCF  133 100 mg/kg  3 
Caramel iii - ammonia caramel  150c  50000 mg/kg   
Caramel iv - sulfite ammonia  150d  50000  mg/kg   Gulf Standard                                                           GSO 5/DS…..:2012  
 
161 Carmines  120 100 mg/kg  3 & 178 
Beta-Carotenes, vegetable  160a(ii)  1000 mg/kg  3 
Beta-Carotenes, synthetic .  
Beta-Carotenes, Blakeslea trispora .  
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl ester, beta 
apo-8'- . 160a(i)  
160a(iii)  
160e  
160f 200 mg/kg   
Chlorophylls, copper complexes.  
Chlorophyllin copper complexes, 
potassium and sodium  141(i)  
141(ii)  50 mg/kg   
Diacetyltartaric and fatty acid esters 
of glycerol  472e  10000 mg/kg   
Grape skin extract  163(ii)  1000 mg/kg   
Ethyl para-hydroxybenzoate Methyl 
para-hydroxybenzoate  214 
218 500 mg/kg  27 
Indigotine (Indigo carmine)  132 200 mg/kg  3 & 161 
Lauric arginate ethyl ester  243 200 mg/kg   
Natamycin (Pimaricin)  235 40 mg/kg  3 & 80  
Neotame  961 33 mg/kg  161 
Nisin  234 12.5 mg/kg  28 
Riboflavins  101(i) , 
101(ii), 
101(iii)  300 mg/kg   
Saccharins  954(i) , 
954(ii), 
954(iii), 
954(iv)  100 mg/kg  161 
Sorbates  200 - 203 3000 mg/kg  3 
Sucralose (Trichlorogalactosucrose)  955 500 mg/kg  161 
*Sunset yellow FCF  110 300 mg/kg   
*This material may be having a negative effect on activity and concentration in children.(The prior 
statement must be written under contents).  
 
 
Food Category No.  Whey protein cheese.  01.6.6  
Additive  INS Max Level  Notes  
Acetic acid, glacial  260 GMP   
Calcium propionate  282 3000 mg/kg  70 
Citric acid  330 GMP   
Glucono delta -lactone  575 GMP   
Lactic acid, L -, D- and DL  270 GMP   
Malic acid, DL - 296 GMP   
Natamycin (Pimaricin)  235 40 mg/kg  3 & 80  
Nisin  234 12.5 mg/kg  28 Gulf Standard                                                           GSO 5/DS…..:2012  
 
162 Propionic acid  280 3000 mg/kg  70 
Sodium propionate  281 3000 mg/kg   
Sorbates  200 - 203 3000 mg/kg   
 
Food Category No.  Dairy -based desserts (e.g., pudding, fruit or 
flavoured yoghurt) . 01.7 
Additive  INS Max Level  Notes  
Acesulfame potassium  950 350 mg/kg 161 & 188 
Alitame  956 100 mg/kg 161 
*Allura red AC  129 300 mg/kg 161 
Ascorbyl palmitate  
Ascorbyl stearate  304 
305 500 mg/kg 2 
Aspartame   951 1000 mg/kg 161&191 
Aspartame -acesulfame salt  962 350 mg/kg  113 & 161  
Benzoates  210 - 213  300 mg/kg  13 
Brilliant blue FCF  133 150 mg/kg   
Caramel iii - ammonia caramel  150c  2000 mg/kg   
Caramel iv - sulfite ammonia  150d  2000 mg/kg   
Carmines  120 150 mg/kg   
Beta-Carotenes, vegetable  160a(ii)  1000 mg/kg   
Beta-Carotenes, synthetic .  
Beta-Carotenes, Blakeslea trispora .  
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl ester, beta 
apo-8'- . 160a(i)  
160a(iii)  
160e  
160f 100 mg/kg   
Chlorophylls, copper complexes.  
Chlorophyllin copper complexes, 
potassium and sodium  141(i)  
141(ii)  500 mg/kg   
Diacetyltartaric 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), 100 mg/kg  161 Gulf Standard                                                           GSO 5/DS…..:2012  
 
163 954(ii), 
954(iii), 
954(iv)  
Steviol glycosides  960 mg/kg   
Sucralose (Trichlorogalactosucrose)  955 400 mg/kg 161 
Sucroglycerides  474 5000 mg/kg  
*Sunset yellow FCF  110 300 mg/kg 161 
*This material may be having a negative effect on activity and concentration in children.(The prior 
statement must be written under contents).  
 
Food Category No.  Liquid whey and whey products, excluding  
whey cheeses  01.8.1  
Additive  INS Max Level  Notes  
Benzoyl peroxide  928 100 mg/kg  74 
 
Food Category No.  Dried whey and whey products, excluding 
whey cheeses . 01.8.2  
Additive  INS Max Level  Notes  
Aluminium silicate  559 100 mg/kg  147 
Benzoyl peroxide  928 100 mg/kg  147 
Calcium aluminium silicate  556 10000 mg/kg   
Calcium carbonate   170(i)  10000 mg/kg   
Calcium chloride   509 GMP   
Calcium hydroxide  526 GMP   
Calcium silicate  552 10000 mg/kg   
Hydroxypropyl distarch phosphate  1442  10000 mg/kg   
Magnesium carbonate  504(i)  10000 mg/kg   
Magnesium oxide  530 10000 mg/kg   
Magnesium silicate, sysnthetic  553(i)  10000 mg/kg   
Microcrystalline cellulose (Cellulose 
gel) 460(i)  10000 mg/kg   
Phosphates  338; 339(i) -
(iii); 340(i) - 
(iii); 341(i) -
(iii); 
342(i),(ii); 
343(i) -(iii); 
450(i) -
(iii),(v) -(vii);  
451(i),(ii); 
452(i) -(v); 
542 4400 mg/kg  33 
Potassium carbonate  501(i)  GMP   
Potassium chloride  508 GMP   
Potassium hydrogen carbonate  501 (ii)  GMP   Gulf Standard                                                           GSO 5/DS…..:2012  
 
164 Potassium hydroxide  525 GMP   
Powdered cellulose  460(ii)  10000 mg/kg   
Silicon dioxide, amorphous  551 10000 mg/kg   
Sodium aluminosilicate  554 10000 mg/kg   
Sodium carbonate  500(i)  GMP   
Sodium dihydrogen citrate  331(i)  GMP   
Sodium hydrogen carbonate  500(ii)  GMP   
Sodium hydroxide  524 GMP   
Sodium sesquicarbonate  500(iii)  GMP   
Talc 553(iii)        GMP   
Tripotassium citrate  332(II)      GMP   
Trisodium citrate  331(iii)          GMP   
 
 
 
 
Food Category No.  Butter oil, anhydrous milkfat, ghee.  02.1.1  
Additive  INS Max Level  Notes  
Ascorbyl palmitate  
Ascorbyl stearate  304 
305 500 mg/kg 10 
Butylated hydroxyanisole (BHA)  320 175 mg/kg  15, 133 &171  
Butylated hydroxytoluene (BHT)  321 75 mg/kg  15, 133 &171  
Citric acid  330 GMP 171 
Propyl gallate  310 100 mg/kg  15, 133 &171  
Sodium dihydrogen citrate  331(i)  GMP 171 
D-alpha -Tocopherol  
Tocopherol concentrate, mixed  
Dl-alpha -Tocopherol  307a   
307b  
307c  500 mg/kg 171 
Trisodium citrate  331(iii)  GMP  171 
 
Food Category No.  Vegetable oils and fats.  02.1.2  
Additive  INS Max Level  Notes  
Ascorbyl palmitate  
Ascorbyl stearate  304 
305 500 mg/kg   
Butylated hydroxyanisole (BHA)  320 200 mg/kg  15 & 130  
Butylated hydroxytoluene (BHT)  321 200 mg/kg  15 & 130  
Beta-Carotenes, vegetable  160a(ii)  1000 mg/kg   
Diacetyltartaric 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 Gulf Standard                                                           GSO 5/DS…..:2012  
 
165 Propyl gallate  310 200 mg/kg  15 & 130  
Propylene glycol esters of fatty acids  477 10000 mg/kg  
Stearyl citrate  484          GMP  
Tertiary butylhydroquinone  
(TBHQ)  319       200mg/kg 15 & 130 
Thiodipropionic acid  
Dilauryl thiodipropionate  388 
389 200 mg/kg 46 
 
Food Category No.  Fish oil, and other animal fats.  02.1.3  
Additive  INS Max Level  Notes  
Ascorbyl palmitate  
Ascorbyl stearate  304 
305 500 mg/kg   
Butylated hydroxyanisole (BHA)  320 200 mg/kg  15 & 130  
Butylated hydroxytoluene (BHT)  321 200 mg/kg  15 & 130  
Beta-Carotenes, vegetable  160a(ii)  1000 mg/kg   
Beta-Carotenes, synthetic .  
Beta-Carotenes, Blakeslea trispora .  
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl ester, beta 
apo-8'- . 160a(i)  
160a(iii)  
160e  
160f 25 mg/kg   
Diacetyltartaric 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   Gulf Standard                                                           GSO 5/DS…..:2012  
 
166 Annatto extracts, bixin -based     
Beta-Carotenes, synthetic .  
Beta-Carotenes, Blakeslea trispora .  
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl ester, beta 
apo-8'- . 160a(i)  
160a(iii)  
160e  
160f 25 mg/kg  146 
Phosphates  338; 339(i) -
(iii); 340(i) - 
(iii); 341(i) -
(iii); 
342(i),(ii); 
343(i) -(iii); 
450(i) -
(iii),(v) -(vii);  
451(i),(ii); 
452(i) -(v); 
542 880 mg/kg  33 & 34  
Sodium carbonate  500 (i)  GMP   
Sodium hydrogen carbonate  500(ii)  GMP   
Sodium hydroxide  524 GMP   
 
Food Category No.  Fat spreads, dairy fat spreads and blended 
spreads.   02.2.2  
Additive  INS Max Level  Notes  
Ascorbyl palmitate  
Ascorbyl stearate  304 
305 500 mg/kg   
Benzoates  210 - 213 1000 mg/kg  13 
Butylated hydroxyanisole (BHA)  320 200 mg/kg  15 & 130  
Butylated hydroxytoluene (BHT)  321 200 mg/kg  15 & 130  
Caramel iii - ammonia caramel  150c  500 mg/kg   
Caramel iv - sulfite ammonia 
caramel  150d  500 mg/kg 214 
Carmines  120 500 mg/kg 161 & 178 
Beta-Carotenes, vegetable  160a(ii)  1000 mg/kg   
Beta-Carotenes, synthetic  . 
Beta-Carotenes, Blakeslea trispora .  
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl ester, beta 
apo-8'- . 160a(i)  
160a(iii)  
160e  
160f 35 mg/kg   
Diacetyltartaric 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   Gulf Standard                                                           GSO 5/DS…..:2012  
 
167 Lauric arginate ethyl ester  243 200 mg/kg 214 & 215 
Phosphates  338; 339(i) -
(iii); 340(i) - 
(iii); 341(i) -
(iii); 
342(i),(ii); 
343(i) -(iii); 
450(i) -
(iii),(v) -(vii);  
451(i),(ii); 
452(i) -(v); 
542 2200 mg/kg  33 
Polydimethylsiloxane  900a  10 mg/kg  152 
Polysorbates  432  - 436 5000 mg/kg  102 
Propyl gallate  310 200 mg/kg  15 & 130  
Propylene glycol esters of fatty acids  477 20000 mg/kg   
Riboflavins  101(i) , 
101(ii), 
101(iii)  300 mg/kg   
Sorbates  200 - 203 2000 mg/kg   
Sodium stearoyl lactylate  
Calcium stearoyl lactylate  481(i)  
482(i)  10000 mg/kg   
Sucroglycerides  474 10000 mg/kg 102 
Tertiary butylhydroquinone  (TBHQ)  319 200mg/kg  15 & 130  
Thermally oxidized soya bean oil 
interacted with mono - and 
diglycerides of fatty acids.  479 5000 mg/kg  
Thiodipropionic acid Dilauryl 
thiodipropionate  388 
389 200 mg/kg 46 
D-alpha -Tocopherol  
Tocopherol concentrate, mixed  
Dl-alpha -Tocopherol  307a  
307b  
307c  500 mg/kg  
 
Food Category No.  Fat emulsions mainly of type oil -in-water, 
including mixed and/or flavoured products 
based on fat emulsions.  02.3 
Additive  INS Max Level  Notes  
Acesulfame potassium  950 1000 mg/kg 161 & 188  
Ascorbyl palmitate  
Ascorbyl stearate  304 
305 500 mg/kg  
Aspartame   951 1000 mg/kg 161&191 
Benzoates  210 - 213  1000 mg/kg 13 
Brilliant blue FCF  133 100 mg/kg  
Butylated hydroxyanisole (BHA)  320 200 mg/kg 15 & 130 
Butylated hydroxytoluene (BHT)  321 200 mg/kg 15 & 130 
 Caramel iii - ammonia caramel  150c 20000 mg/kg  Gulf Standard                                                           GSO 5/DS…..:2012  
 
168 Carmines  120 500 mg/kg 161 & 178 
Beta-Carotenes, vegetable  160a(ii) 1000 mg/kg  
Beta-Carotenes, synthetic .  
Beta-Carotenes, Blakeslea trispora .  
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl ester, beta apo -
8'- . 160a(i) 
160a(iii) 
160e 
160f 200 mg/kg  
Diacetyltartaric 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); 
342(i),(ii); 
343(i) -(iii);  
450(i) -
(iii),(v) -(vii);  
451(i),(ii); 
452(i) -(v);  
542 2200 mg/kg 33 
Polysorbates  432  - 436  5000 mg/kg 102 
Propyl gallate  310 200 mg/kg 15 & 130 
Propylene glycol esters of fatty acids  477 30000 mg/kg  
Riboflavins  101(i) , 
101(ii), 
101(iii) 300 mg/kg  
Sorbates  200 - 203  1000 mg/kg  
Sucroglycerides  474 10000 mg/kg 102 
Tertiary butylhydroquinone  (TBHQ)  319 200mg/kg 15 & 130 
 
Food Category No.  Fat-based desserts 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  Gulf Standard                                                           GSO 5/DS…..:2012  
 
169 Caramel iv - sulfite ammonia 
caramel  150d 20000 mg/kg  
Carmines  120 150 mg/kg  
Beta-Carotenes, vegetable  160a(ii) 1000 mg/kg  
Beta-Carotenes, synthetic .  
Beta-Carotenes, Blakeslea trispora .  
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl ester, beta 
apo-8'- . 160a(i) 
160a(iii) 
160e 
160f 150 mg/kg  
Chlorophylls, copper complexes 
Chlorophyllin copper complexes, 
potassium and sodium salts  141(i) 
141(ii) 500 mg/kg  
Diacetyltartaric 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)  132 150 mg/kg  
Iron oxide, black.  
Iron oxide, red .  
Iron oxide, yellow .  172(i) 
172(ii) 
172(iii) 350 mg/kg  
Neotame  961 100 mg/kg 161 
Polysorbates  432  - 436  3000 mg/kg 102 
Propyl gallate  310 200 mg/kg 15 & 130 
Propylene glycol esters of fatty 
acids  477 40000 mg/kg  
Riboflavins  101(i) , 
101(ii), 
101(iii) 300 mg/kg  
Saccharins  954(i), 
954(ii), 
954(iii), 
954(iv) 100 mg/kg 161 
Sorbates  200 - 203  1000 mg/kg  
Steviol glycosides  960 330 mg/kg 26 
Sucralose (Trichlorogalactosucrose)  955 400 mg/kg 161 
Sucroglycerides  474 5000 mg/kg  
*Sunset yellow FCF  110 50 mg/kg  
Tertiary butylhydroquinone  
(TBHQ)  319 200mg/kg 15 & 130 
 
*This material may be having a negative effect on activity and concentration in children.(The prior 
statement must be written under contents).  
 
Food Category No.  Edible ices, including sherbet and sorbet. 03.0 Gulf Standard                                                           GSO 5/DS…..:2012  
 
170 Additive  INS Max Level Notes 
Acesulfame potassium  950 800 mg/kg 161 & 188 
Alitame  956 100 mg/kg 161 
*Allura red AC  129 150 mg/kg  
Ascorbyl palmitate        Ascorbyl 
stearate  304 
305 200 mg/kg 10 & 15 
Aspartame   951 1000 mg/kg 161&191 
Brilliant blue FCF  133 150 mg/kg  
Butylated hydroxyanisole (BHA)  320 200 mg/kg 15 & 195 
Butylated hydroxytoluene (BHT)  321 100 mg/kg 15 & 195 
Caramel iii - ammonia caramel  150c 1000 mg/kg  
Caramel iv - sulfite ammonia 
caramel  150d 1000 mg/kg  
Carmines  120 150 mg/kg  
Beta-Carotenes, vegetable  160a(ii) 1000 mg/kg  
Beta-Carotenes, synthetic .  
Beta-Carotenes, Blakeslea trispora .  
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl ester, beta 
apo-8'- . 160a(i) 
160a(iii) 
160e 
160f 200 mg/kg  
Chlorophylls, copper complexes 
Chlorophyllin copper complexes, 
potassium and sodium salts  141(i) 
141(ii) 500 mg/kg  
Diacetyltartaric 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  319 200mg/kg 15 & 195 Gulf Standard                                                           GSO 5/DS…..:2012  
 
171 (TBHQ)  
*This material may be having a negative effect on activity and concentration in children.(The prior 
statement must be written under contents).  
 
 
Food Category No.  Surface -treated fresh fruit.  04.1.1.2  
Additive  INS Max Level  Notes  
Beeswax  901 GMP  
Candelilla wax  902 GMP  
Carnauba wax  903 400 mg/kg  
Glycerol ester of wood rosin  445 110 mg/kg  
Iron oxide, black.  
Iron oxide, red .  
Iron oxide, yellow .  172(i) 
172(ii) 
172(iii) 1000 mg/kg 4 & 16 
Microcrystalline wax  905c(i) 50 mg/kg  
Polyvinylpyrrolidone Polyethylene 
glycol  1521 GMP  
Polyvinylpyrrolidone  1201 GMP  
Riboflavins  101(i) , 
101(ii), 
101(iii) 300 mg/kg 4 & 16 
Shellac, bleached  904 GMP  
Sucroglycerides  474 GMP  
Sulfites  220-225, 227, 
228, 539 30 mg/kg 44 & 204 
 
Food Category No.  Processed fruit.  04.1.2  
Additive  INS Max Level  Notes  
Carnauba wax  903 400 mg/kg  
 
Food Category No.  Frozen fruit  04.1.2.1 . 
Additive  INS Max Level  Notes  
Acesulfame potassium  950 500 mg/kg 161 & 188 
Aspartame   951 2000 mg/kg 161&191 
Neotame  961 100 mg/kg 161 
Sucralose (Trichlorogalactosucrose)  955 400 mg/kg 161 
Sulfites  220-225, 227, 
228, 539 500 mg/kg 44 & 155 
 
Food Category No.  Dried fruit.  04.1.2.2  Gulf Standard                                                           GSO 5/DS…..:2012  
 
172 Additive  INS Max Level  Notes  
Acesulfame potassium  950 500 mg/kg 161 & 188 
Ascorbyl palmitate  
Ascorbyl stearate  304 
305 80 mg/kg 10 
Aspartame   951 2000 mg/kg 161&191 
Benzoates  210 - 213  800 mg/kg 13 
Diacetyltartaric 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 
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 Gulf Standard                                                           GSO 5/DS…..:2012  
 
173 Neotame  961 100 mg/kg 161 
Polydimethylsiloxane  900a 10 mg/kg  
Saccharins  954(i), 
954(ii), 
954(iii), 
954(iv) 160 mg/kg 144 
Sorbates  200 - 203  1000 mg/kg  
Steviol glycosides  960 100 mg/kg 26 
Sucralose (Trichlorogalactosucrose)  955 180 mg/kg 144 
Sulfites  220-225, 227, 
228, 539 100 mg/kg 44 
 
Food Category No.  Canned or bottled (pasteurized) fruit  04.1.2.4  
Additive  INS Max Level  Notes  
Acesulfame potassium  950 350 mg/kg 161 & 188 
Aspartame   951 1000 mg/kg 144&191 
Aspartame -acesulfame salt  962 350 mg/kg 113 & 161 
Brilliant blue FCF  133 200 mg/kg 161 
Caramel iii - ammonia caramel  150c 200 mg/kg  
Caramel iv - sulfite ammonia 
caramel  150d 7500 mg/kg  
Carmines  120 200 mg/kg  
Beta-Carotenes, vegetable  160a(ii) 1000 mg/kg  
Beta-Carotenes, synthetic .  
Beta-Carotenes, Blakeslea trispora .  
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl ester, beta 
apo-8'- . 160a(i) 
160a(iii) 
160e 
160f 200 mg/kg 161 
Chlorophylls, copper complexes  
Chlorophyllin copper complexes, 
potassium and sodium  141(i) 
141(ii) 
 100 mg/kg 62 
Fast green FCF  143 200 mg/kg  
Grape skin extract  163(ii) 1500 mg/kg 181 
Iron oxide, black.  
Iron oxide, red .  
Iron oxide, yellow .  172(i) 
172(ii) 
172(iii) 300 mg/kg  
Neotame  961 33 mg/kg 161 
Polydimethylsiloxane  900a 10 mg/kg  
Riboflavins  101(i) , 
101(ii), 
101(iii) 300 mg/kg  Gulf Standard                                                           GSO 5/DS…..:2012  
 
174 Saccharins  954(i), 
954(ii), 
954(iii), 
954(iv) 200 mg/kg 161 
Stannous chloride  512 20 mg/kg 43 
Steviol glycosides  960 330 mg/kg 26 
Sucralose (Trichlorogalactosucrose)  955 400 mg/kg 161 
 
Food Category No.  Jams, jellies, marmelades  04.1.2.5  
Additive  INS Max Level Notes 
Acesulfame potassium  950 1000 mg/kg 161 & 188 
Alitame  956 100 mg/kg 161 
*Allura red AC  129 100 mg/kg 161 
Aspartame   951 1000 mg/kg 161&191 
Aspartame -acesulfame salt  962 1000 mg/kg 119 & 161 
Benzoates  210 - 213  1000 mg/kg 13 
Brilliant blue FCF  133 100 mg/kg 161 
Caramel iii - ammonia caramel  150c 200 mg/kg  
Caramel iv - sulfite ammonia 
caramel  150d 1500 mg/kg  
Carmines  120 200 mg/kg  
Beta-Carotenes, vegetable  160a(ii) 1000 mg/kg  
Beta-Carotenes, synthetic .  
Beta-Carotenes, Blakeslea trispora .  
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl ester, beta 
apo-8'- . 160a(i) 
160a(iii) 
160e 
160f 200 mg/kg  
Chlorophylls, copper complexes  
Chlorophyllin copper complexes, 
potassium and sodium  141(i) 
141(ii) 
 200 mg/kg 161 
Calcium disodium 
ethylenediaminetetraacetate  
Disodium 
ethylenediaminetetraacetateal  385 
 
386 130 mg/kg 21 
Fast green FCF  143 400 mg/kg  
Grape skin extract  163(ii) 500 mg/kg 161 & 181 
Indigotine (Indigo carmine)  132 300 mg/kg 161 
Iron oxide, black.  
Iron oxide, red .  
Iron oxide, yellow .  172(i) 
172(ii) 
172(iii) 200 mg/kg  
Neotame  961 70 mg/kg 161 
Polydimethylsiloxane  900a 30 mg/kg  
Riboflavins  101(i) , 
101(ii), 200 mg/kg  Gulf Standard                                                           GSO 5/DS…..:2012  
 
175 101(iii) 
Saccharins  954(i), 
954(ii), 
954(iii), 
954(iv) 200 mg/kg 161 
Steviol glycosides  960 360 mg/kg 26 
Sucralose (Trichlorogalactosucrose)  955 400 mg/kg 161 
Sulfites  220-225, 227, 
228, 539 100 mg/kg 44 
*Sunset yellow FCF  110 300 mg/kg 161 
*This material may be having a negative effect on activity and concentration in children.(The prior 
statement must be written under contents).  
 
Food Category No.  Fruit -based spreads (e.g., chutney) excluding 
products of food category 04.1.2.5.  04.1.2.6  
Additive  INS Max Level  Notes  
Acesulfame potassium  950 1000 mg/kg 161 & 188 
Aspartame   951 1000 mg/kg 161&191 
Benzoates  210 - 213  1000 mg/kg 13 
Brilliant blue FCF  133 100 mg/kg 161 
Caramel iii - ammonia caramel  150c 500 mg/kg   
Caramel iv - sulfite ammonia 
caramel  150d 500 mg/kg   
Carmines  120 500 mg/kg   
Beta-Carotenes, vegetable  160a(ii) 500 mg/kg   
Beta-Carotenes, synthetic .  
Beta-Carotenes, Blakeslea trispora .  
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl ester, beta 
apo-8'- . 160a(i) 
160a(iii) 
160e 
160f 500 mg/kg   
Chlorophylls, copper complexes  
Chlorophyllin copper complexes, 
potassium and sodium  141(i) 
141(ii) 
 150 mg/kg   
Diacetyltartaric 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   Gulf Standard                                                           GSO 5/DS…..:2012  
 
176 Neotame  961 70 mg/kg 161 
Phosphates  338; 339(i) -
(iii); 340(i) -  
(iii); 341(i) -
(iii); 
342(i),(ii); 
343(i) -(iii);  
450(i) -
(iii),(v) -(vii);  
451(i),(ii); 
452(i) -(v);  
542 1100 mg/kg 33 
Polydimethylsiloxane  900a 10 mg/kg  
Riboflavins  101(i)  , 
101(ii), 
101(iii) 500 mg/kg  
Saccharins  954(i), 
954(ii), 
954(iii), 
954(iv) 200 mg/kg 161 
Sorbates  200 - 203  1000 mg/kg   
Steviol glycosides  960 330 mg/kg 26 
Sucralose (Trichlorogalactosucrose)  955 400 mg/kg 161 
*Sunset yellow FCF  110 300 mg/kg 161 
*This material may be having a negative effect on activity and concentration in children.(The prior 
statement must be written under contents).  
 
 
Food Category No.  Candied fruit.  04.1.2.7  
Additive  INS Max Level  Notes  
Acesulfame potassium  950 500 mg/kg 161 & 188 
*Allura red AC  129 300 mg/kg 161 
Aluminium ammonium sulfate  523 200 mg/kg 6 
Aspartame   951 2000 mg/kg 161&191 
Benzoates  210 - 213  1000 mg/kg 13 
Brilliant blue FCF  133 100 mg/kg 161 
Caramel iii - ammonia caramel  150c 200 mg/kg  
Caramel iv - sulfite ammonia 
caramel  150d 7500 mg/kg   
Carmines  120 200 mg/kg   
Beta-Carotenes, vegetable  160a(ii) 1000 mg/kg   
Beta-Carotenes, synthetic .  
Beta-Carotenes, Blakeslea trispora .  160a(i) 
160a(iii) 200 mg/kg   Gulf Standard                                                           GSO 5/DS…..:2012  
 
177 Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl ester, beta 
apo-8'- . 160e 
160f 
Chlorophylls, copper complexes  
Chlorophyllin copper complexes, 
potassium and sodium  141(i) 
141(ii) 
 250 mg/kg   
Diacetyltartaric 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 
*This material may be having a negative effect on activity and concentration in children.(The prior 
statement must be written under contents).  
 
Food Category No.  Fruit preparations, including pulp, purees, fruit  
toppings and coconut milk.  04.1.2.8  
Additive  INS Max Level  Notes  
Acesulfame potassium  950 500 mg/kg 161 & 188 
*Allura red AC  129 300 mg/kg 161 & 182 
Aspartame  951 1000 mg/kg 161&191 
Aspartame -acesulfame salt  962 350 mg/kg 113 & 161 
Benzoates  210 - 213  1000 mg/kg 13 
Brilliant blue FCF  133 100 mg/kg 161 & 182 
Caramel iii - ammonia caramel  150c 7500 mg/kg 187 
Caramel iv - sulfite ammonia 
caramel  150d 7500 mg/kg 182 
Carmines  120 500 mg/kg 182 
Beta-Carotenes, vegetable  160a(ii) 100 mg/kg 182 
Beta-Carotenes, synthetic .  
Beta-Carotenes, Blakeslea trispora .  
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl ester, beta 160a(i) 
160a(iii) 
160e 
160f 100 mg/kg 161 & 182 Gulf Standard                                                           GSO 5/DS…..:2012  
 
178 apo-8'- . 
Chlorophylls, copper complexes  
Chlorophyllin copper complexes, 
potassium and sodium  141(i) 
141(ii) 
 100 mg/kg 62 & 182 
Diacetyltartaric 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, 
228, 539 500 mg/kg 44 
*Sunset yellow FCF  110 300 mg/kg 161 &182 
*This material may be having a negative effect on activity and concentration in children.(The prior 
statement must be written under contents).  
 
Food Category No.  Fruit -based desserts, including fruit flavoured 
water -based Desserts.  04.1.2.9  
Additive  INS Max Level  Notes  
Acesulfame potassium  950 350 mg/kg 161 & 188 
*Allura red AC  129 300 mg/kg 161 
Ascorbyl palmitate  
Ascorbyl stearate  304 
305 500 mg/kg 2 & 10 
Aspartame   951 1000 mg/kg 161&191 
Aspartame -acesulfame salt  962 350 mg/kg 113 & 161 
Benzoates  210 - 213  1000 mg/kg 13 
Brilliant blue FCF  133 150 mg/kg  
Caramel iii - ammonia caramel  150c 200 mg/kg   
Caramel iv - sulfite ammonia 
caramel  150d 7500 mg/kg   
Carmines  120 150 mg/kg  Gulf Standard                                                           GSO 5/DS…..:2012  
 
179 Beta-Carotenes, vegetable  160a(ii) 1000 mg/kg   
Beta-Carotenes, synthetic .  
Beta-Carotenes, Blakeslea trispora .  
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl ester, beta 
apo-8'- . 160a(i) 
160a(iii) 
160e 
160f 150 mg/kg   
Chlorophylls, copper complexes  
Chlorophyllin copper complexes, 
potassium and sodium  141(i) 
141(ii) 
 150 mg/kg   
Diacetyltartaric 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), 
954(ii), 
954(iii), 
954(iv) 100 mg/kg 161 
Steviol glycosides  960 350 mg/kg 26 
Sucralose (Trichlorogalactosucrose)  955 400 mg/kg 161 
Sucroglycerides  474 5000 mg/kg  
Sulfites  220-225, 227, 
228, 539 100 mg/kg 44 
*Sunset yellow FCF  110 50 mg/kg 161 
*This material may be having a negative effect on activity and concentration in children.(The prior 
statement must be written under contents).  
 
Food Category No.  Fermented fruit products.  04.1.2.10  
Additive  INS Max Level  Notes  
Acesulfame potassium  950 350 mg/kg 161 & 188 
Aspartame   951 1000 mg/kg 161&191 Gulf Standard                                                           GSO 5/DS…..:2012  
 
180 Benzoates  210 - 213  1000 mg/kg 13 
Beta-Carotenes, vegetable  160a(ii) 200 mg/kg 200 mg/kg 
Beta-Carotenes, synthetic .  
Beta-Carotenes, Blakeslea trispora .  
Carotenal, beta-apo-8'- . 
Carotenoic acid, ethyl ester, beta 
apo-8'- . 160a(i) 
160a(iii) 
160e 
160f 500 mg/kg 500 mg/kg 
Chlorophylls, copper complexes  
Chlorophyllin copper complexes, 
potassium and sodium  141(i) 
141(ii) 100 mg/kg 62 
Diacetyltartaric and fatty acid esters 
of glycerol  472e 2500 mg/kg  
Ethyl para -hydroxybenzoate  
Methyl para -hydroxybenzoate  214 
218 250 mg/kg 21 
Grape skin extract  163(ii) 500 mg/kg 161 & 181 
Ethyl para -hydroxybenzoate  
Methyl para -hydroxybenzoate  214 
218 800 mg/kg 27 
Neotame  961 65 mg/kg 161 
Phosphates  338; 339(i) -
(iii); 340(i) -  
(iii); 341(i) -
(iii); 
342(i),(ii); 
343(i) -(iii);  
450(i) -
(iii),(v) -(vii);  
451(i),(ii); 
452(i) -(v);  
542 2200 mg/kg 33 
Polydimethylsiloxane  900a 10 mg/kg  
Riboflavins  101(i) , 
101(ii), 
101(iii) 500 mg/kg  
Saccharins  954(i), 
954(ii), 
954(iii), 
954(iv) 160 mg/kg 161 
Sorbates  200 - 203  1000 mg/kg  
Steviol glycosides  960 115 mg/kg 26 Gulf Standard                                                           GSO 5/DS…..:2012  
 
181 Sucralose (Trichlorogalactosucrose)  955 150 mg/kg 161 
Sulfites  220-225, 227, 
228, 539 100 mg/kg 44 
 
Food Category No.  Fruit  fillings for pastries.  04.1.2.11  
Additive  INS Max Level  Notes  
Acesulfame potassium  950 350 mg/kg 161 &188 
*Allura red AC  129 300 mg/kg 161 
Aspartame   951 1000 mg/kg 161&191 
Benzoates  210 - 213  1000 mg/kg 13 
Brilliant blue FCF  133 250 mg/kg  
Caramel iii - ammonia caramel  150c 7500 mg/kg   
Caramel iv - sulfite ammonia 
caramel  150d 7500 mg/kg   
Carmines  120 300 mg/kg   
Beta-Carotenes, vegetable  160a(ii) 100 mg/kg   
Beta-Carotenes, synthetic .  
Beta-Carotenes, Blakeslea trispora .  
Carotenal, beta-apo-8'- . 
Carotenoic acid, ethyl ester, beta 
apo-8'- . 160a(i) 
160a(iii) 
160e 
160f 100 mg/kg   
Chlorophylls, copper complexes  
Chlorophyllin copper complexes, 
potassium and sodium  141(i) 
141(ii) 
 100 mg/kg 62 
Calcium disodium 
ethylenediaminetetraacetate  
Disodium 
ethylenediaminetetraacetateal  385 
 
386 650 mg/kg 21 
Fast green FCF.  143 100 mg/kg 161 
Grape skin extract  163(ii) 500 mg/kg 161 & 181 
Ethyl para -hydroxybenzoate  
Methyl para -hydroxybenzoate  214 
218 800 mg/kg 27 
Indigotine (Indigo carmine)  132 150 mg/kg 161 
Lauric arginate ethyl ester  243 200 mg/kg  
Neotame  961 100 mg/kg 161 
Polysorbates  432  - 436  3000 mg/kg  Gulf Standard                                                           GSO 5/DS…..:2012  
 
182 Propylene glycol esters of fatty acids  477 40000 mg/kg  
Riboflavins  101(i) , 
101(ii), 
101(iii) 300 mg/kg  
Sorbates  200 - 203  1000 mg/kg  
Steviol glycosides  960 330 mg/kg 26 
Sucralose (Trichlorogalactosucrose)  955 400 mg/kg 161 
Sulfites  220-225, 227, 
228, 539 100 mg/kg 44 
*Sunset yellow FCF  110 300 mg/kg 161 
*This material may be having a negative effect on activity and concentration in children.(The prior 
statement must be written under contents).  
 
Food Category No.  Cooked fruit.  04.1.2.12  
Additive  INS Max Level  Notes  
Acesulfame potassium  950 500 mg/kg 161 & 188 
Aspartame   951 1000 mg/kg 161&191 
Benzoates  210 - 213  1000 mg/kg 13 
Chlorophylls, copper complexes  
Chlorophyllin copper complexes, 
potassium and sodium  141(i) 
141(ii) 100 mg/kg 62 
Neotame  961 65 mg/kg 161 
Sorbates  200 - 203  1200 mg/kg  
Steviol glycosides  960 40 mg/kg 26 
Sucralose (Trichlorogalactosucrose)  955 150 mg/kg 161 
 
Food Category No.  Surface -treated fresh vegetables (including 
mushrooms and fungi, roots and tubers, pulses 
and legumes, and aloevera), seaweeds, and 
nuts and 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 Gulf Standard                                                           GSO 5/DS…..:2012  
 
183 Beta-Carotenes, synthetic .  
Beta-Carotenes, Blakeslea trispora .  
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl ester, beta 
apo-8'- . 160a(i) 
160a(iii) 
160e 
160f 500 mg/kg 4, 16 & 161 
Glycerol ester of wood rosin  445 110 mg/kg  
Lauric arginate ethyl ester  243 200 mg/kg  
Microcrystalline wax  905c(i) 50 mg/kg  
Phosphates  338; 339(i) -
(iii); 340(i) -  
(iii); 341(i) -
(iii); 
342(i),(ii); 
343(i) -(iii);  
450(i) -
(iii),(v) -(vii);  
451(i),(ii); 
452(i) -(v);  
542 1760 mg/kg 16 & 33 
Riboflavins  101(i) , 
101(ii), 
101(iii) 300 mg/kg 4 & 16 
Shellac, bleached  904 GMP 79 
*Sunset yellow FCF  110 300 mg/kg 4 & 16 
*This material may be having  a negative effect on activity and concentration in children.(The prior 
statement must be written under contents).  
 
Food Category No.  Peeled, cut or shredded fresh vegetables 
(including mushrooms and fungi, roots and 
tubers, pulses and legumes, and aloe vera), 
seaweeds, and nuts and seeds  04.2.1.3  
Additive  INS Max Level  Notes  
Lauric arginate ethyl ester  243 200 mg/kg  
Sulfites  220-225, 227, 
228, 539 50 mg/kg 44, 76 & 136 
 
Food Category No.  Processed vegetables (including mushrooms 
and fungi, roots and tubers, pulses and 
legumes, and aloe vera), seaweeds, and nuts 
and seeds.  04.2.2  Gulf Standard                                                           GSO 5/DS…..:2012  
 
184 Additive  INS Max Level  Notes  
Caramel iv - sulfite ammonia 
caramel  150d 50000 mg/k 92 & 161 
 
Food Category No.  Frozen vegetables (including mushrooms and 
fungi, roots  and tubers, pulses and legumes, 
and aloe vera), seaweeds, and nuts and seeds 04.2.2.1  
Additive  INS Max Level Notes 
Aspartame   951 1000 mg/kg 161&191 
Calcium disodium 
ethylenediaminetetraacetate  
Disodium 
ethylenediaminetetraacetateal  385 
 
386 100 mg/kg  21 & 110 
Neotame  961 33 mg/kg 161 
Polydimethylsiloxane  900a 10 mg/kg 15 
Saccharins  954(i), 
954(ii), 
954(iii), 
954(iv) 500 mg/kg 161 
Sucralose (Trichlorogalactosucrose)  955 150 mg/kg 161 
Sulfites  220-225, 227, 
228, 539 50 mg/kg 44, 76, 136 & 
137 
 
Food Category No.  Dried vegetables (including mushrooms and 
fungi, roots and tubers, pulses and legumes, 
and aloe vera), seaweeds, and nuts and seeds. 04.2.2.2  
Additive  INS Max Level Notes 
Ascorbyl palmitate  
Ascorbyl stearate  304 
305 80m g/kg 10 
Aspartame   951 1000 mg/kg 161&191 
Benzoates  210 - 213  1000 mg/kg 13 
Butylated hydroxyanisole (BHA)  320 200 mg/kg 15, 76 & 196 
Butylated hydroxytoluene (BHT)  321 200 mg/kg 15, 76 & 196 
Caramel iii - ammonia caramel  150c 50000 mg/kg 76 &161 
Beta-Carotenes, vegetable  160a(ii) 200 mg/kg 200 mg/kg 
Beta-Carotenes, synthetic .  
Beta-Carotenes, Blakeslea trispora .  
Carotenal, beta -apo-8'- . 160a(i) 
160a(iii) 1000 mg/kg 161 Gulf Standard                                                           GSO 5/DS…..:2012  
 
185 Carotenoic acid, ethyl ester, beta 
apo-8'- . 160e 
160f 
Diacetyltartaric and  fatty acid esters 
of glycerol  472e 10000 mg/kg 10000 mg/kg 
Calcium disodium 
ethylenediaminetetraacetate  
Disodium 
ethylenediaminetetraacetateal  385 
 
386 800 mg/kg 21& 64 
Neotame  961 33 mg/kg 161 
Propyl gallate  310 50 mg/kg 15, 76 & 196 
Saccharins  954(i), 
954(ii), 
954(iii), 
954(iv) 500 mg/kg 161 
Steviol glycosides  960 40 mg/kg 26 
Sucralose (Trichlorogalactosucrose)  955 580 mg/kg 161 
Sulfites  220-225, 227, 
228, 539 500 mg/kg 44 & 105 
 
 
Food Category No.  Vegetables (including mushrooms and fungi,  
roots and tubers, pulses and legumes, and aloe 
vera), and seaweedsin vinegar, oil, brine, or 
soybean sauce. 04.2.2.3  
Additive  INS Max Level Notes 
Acesulfame potassium  950 200 mg/kg 144 & 188 
*Allura red AC  129 300 mg/kg 161 
Aluminium ammonium sulfate  523 35 mg/kg 6 
Aspartame   951 300 mg/kg 144&191 
Aspartame -acesulfame salt  962 200 mg/kg 113 & 161 
Benzoates  210 - 213  2000 mg/kg 13 
Brilliant blue FCF  133 500 mg/kg 161 
Caramel iii - ammonia caramel  150c 500 mg/kg   
Carmines  120 500 mg/kg 161 & 178  
Beta-Carotenes, vegetable  160a(ii) 1320 mg/kg   
Beta-Carotenes, synthetic .  
Beta-Carotenes, Blakeslea trispora .  
Carotenal, beta -apo-8'- . 160a(i) 
160a(iii) 50 mg/kg 161 Gulf Standard                                                           GSO 5/DS…..:2012  
 
186 Carotenoic acid, ethyl ester, beta 
apo-8'- . 160e 
160f 
Diacetyltartaric 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 
Steviol glycosides  960 330 mg/kg 26 
Sucralose (Trichlorogalactosucrose)  955 400 mg/kg  
Sulfites  220-225, 227, 
228, 539 100 mg/kg 44 
*This material may be having a negative effect on activity and concentration in children.(The prior 
statement must be written under contents).  
 
Food Category No.  Canned or bottled (pasteurized) or retort 
pouch vegetables (including mushrooms and 
fungi, roots and tubers, pulses and legumes, 
and aloe vera), and seaweeds . 04.2.2.4  
Additive  INS Max Level  Notes  
Acesulfame potassium  950 350 mg/kg 161 & 188 Gulf Standard                                                           GSO 5/DS…..:2012  
 
187 *Allura red AC  129 200 mg/kg 161 
Aspartame   951 1000 mg/kg  161&191 
Brilliant blue FCF  133 200 mg/kg 161 
Caramel iii - ammonia caramel  150c 50000 mg/kg 161 
Beta-Carotenes, vegetable  160a(ii) 200 mg/kg  
Beta-Carotenes, synthetic .  
Beta-Carotenes, Blakeslea trispora .  
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl ester, beta 
apo-8'- . 160a(i) 
160a(iii) 
160e 
160f 50 mg/kg 161 
Calcium disodium 
ethylenediaminetetraacetate  
Disodium 
ethylenediaminetetraacetateal  385 
 
386 365 mg/kg 21 
Fast green FCF.  143 200 mg/kg  
Neotame  961 33 mg/kg 161 
Polydimethylsiloxane  900a 10 mg/kg 10 mg/kg 
Saccharins  954(i), 
954(ii), 
954(iii), 
954(iv) 160 mg/kg 144 & 161 
Stannous chloride  512 25 mg/kg 43 
Steviol glycosides  960 70 mg/kg 26 
Sucralose (Trichlorogalactosucrose)  955 580 mg/kg 161 
Sulfites  220-225, 227, 
228, 539 50 mg/kg 44 
*This material may be having a negative effect on activity and concentration in children.(The prior 
statement must be written under contents).  
 
Food Category No.  Vegetable (including mushrooms and fungi, 
roots and tubers, pulses  and legumes, and aloe 
vera), seaweed, and nut and seed purees and 
spreads (e.g., peanut butter).  04.2.2.5 
Additive INS Max Level Notes 
Acesulfame potassium 950 1000 mg/kg 188 
Aspartame 951 1000 mg/kg 161&191 
Benzoates 210 - 213  1000 mg/kg 13 Gulf Standard                                                           GSO 5/DS…..:2012  
 
188 Caramel iii - ammonia caramel  150c 50000 mg/kg  
Carmines 120 100 mg/kg  
Beta-Carotenes, vegetable  160a(ii) 1000 mg/kg  
Beta-Carotenes, synthetic .  
Beta-Carotenes, Blakeslea trispora .  
Carotenal, beta -apo-8'- .  
Carotenoic acid, ethyl ester, beta 
apo-8'- .  160a(i) 
160a(iii) 
160e 
160f 50 mg/kg 161 
Chlorophylls, copper complexes 
Chlorophyllin copper complexes, 
potassium and 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 
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 Gulf Standard                                                           GSO 5/DS…..:2012  
 
189 *Allura red  AC  129 200 mg/kg 
 92 & 161 
Aluminium ammonium sulfate 523 200 mg/kg 6 
Aspartame   951 1000 mg/kg 161&191 
Aspartame -acesulfame salt  962 350 mg/kg 113 & 161 
Benzoates 210 - 213  3000 mg/kg 13 
Brilliant blue FCF 133 100 mg/kg 92 & 161 
Caramel iii - ammonia caramel  150c 50000 mg/kg 161 
Carmines 120 200 mg/kg 92 
Beta-Carotenes, vegetable  160a(ii) 1000 mg/kg  92 
Beta-Carotenes, synthetic .  
Beta-Carotenes, Blakeslea trispora .  
Carotenal, beta -apo-8'- .  
Carotenoic acid, ethyl ester, beta 
apo-8'- .  160a(i) 
160a(iii) 
160e 
160f 50 mg/kg 92 & 161 
Chlorophylls, copper complexes  
Chlorophyllin copper complexes, 
potassium and 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 
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 Gulf Standard                                                           GSO 5/DS…..:2012  
 
190 Saccharins 954(i), 
954(ii), 
954(iii), 
954(iv) 200 mg/kg 161 
Steviol glycosides 960 165 mg/kg 26 
Sucralose (Trichlorogalactosucrose) 955 400 mg/kg 161 
Sucroglycerides  474 5000 mg/kg  
Sulfites 220-225, 227, 
228, 539 300 mg/kg 44 & 205 
*Sunset yellow FCF  110 50 mg/kg 92 
*This material may be having a negative effect on activity and concentration in children.(The prior 
statement must be written under contents).  
 
 
Food Category No.  Fermented vegetable (including mushrooms 
and fungi, roots and tubers, pulses and 
legumes, and aloe vera) and seaweed products, 
excluding fermented soybean products of food 
categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 
12.9.2.3.  04.2.2.7 
Additive INS Max Level Notes 
Acesulfame potassium 950 1000 mg/kg 188 
Aspartame   951 2500 mg/kg 161&191 
Benzoates 210 - 213  1000 mg/kg 13 
Brilliant blue FCF 133 100 mg/kg 92 & 161 
Caramel iii - ammonia caramel  150c 50000 mg/kg 161 
Beta-Carotenes, vegetable  160a(ii) 1000 mg/kg   
Beta-Carotenes, synthetic .  
Beta-Carotenes, Blakeslea trispora .  
Carotenal, beta -apo-8'- .  
Carotenoic acid, ethyl ester, beta 
apo-8'- .  160a(i) 
160a(iii) 
160e 
160f 50 mg/kg   
Chlorophylls, copper complexes  
Chlorophyllin copper complexes, 
potassium and sodium 141(i) 
141(ii) 
 100 mg/kg 62 
Diacetyltartaric and  fatty acid esters 
of glycerol 472e 2500 mg/kg  Gulf Standard                                                           GSO 5/DS…..:2012  
 
191 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 
Sucralose (Trichlorogalactosucrose) 955 580 mg/kg 161 
Sulfites 220-225, 227, 
228, 539 500 mg/kg 44 
*Sunset yellow FCF 110 200 mg/kg 92 
*This material may be having a negative effect on activity and concentration in children.(The prior 
statement must be written under contents).  
 
Food Category No.  Cooked or fried vegetables (including 
mushrooms and fungi, roots and tubers, pulses 
and legumes, and aloe vera), and seaweeds.  04.2.2.8 Gulf Standard                                                           GSO 5/DS…..:2012  
 
192 Additive INS Max Level Notes 
Aspartame   951 1000 mg/kg 161 & 191 
Benzoates 210 - 213  1000 mg/kg 13 
Caramel iii - ammonia caramel  150c 50000 mg/kg 161 
Chlorophylls, copper complexes  
Chlorophyllin copper complexes, 
potassium and 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 
Additive  INS Max Level  Notes  
Propyl gallate  310 200 mg/kg  15 & 130  
 
Food Category No.  Cocoa mixes (powders) and cocoa mass/cake . 05.1.1  
Additive  INS Max Level  Notes  
Acesulfame potassium  950 350 mg/kg 97 & 188 
Ammonium salts of phosphatidic 
acid 442 10000 mg/kg 97 
Aspartame   951 3000 mg/kg 97&191 Gulf Standard                                                           GSO 5/DS…..:2012  
 
193 Propylene glycol esters of fatty acids  477 5000 mg/kg  97 
Saccharins  954(i), 
954(ii), 
954(iii), 
954(iv)  100 mg/kg  97 & 161  
Sucralose (Trichlorogalactosucrose)  955 580 mg/kg 97 
 
 
Food Category No.  Cocoa  mixes (syrups).  05.1.2  
Additive  INS Max Level Notes 
Acesulfame potassium  950 350 mg/kg 97, 161 & 
188 
Alitame  956 300 mg/kg 161 
Aspartame   951 1000 mg/kg 161&191 
Caramel iii - ammonia caramel  150c 50000 mg/kg   
Carmines  120 300 mg/kg  
Chlorophylls, copper complexes  
Chlorophyllin copper complexes, 
potassium and sodium  141(i) 
141(ii) 
 6.4 mg/kg 62 & 161 
Neotame  961 33 mg/kg 97 & 161 
Polysorbates  432  - 436  500 mg/kg  
Saccharins  954(i), 
954(ii), 
954(iii), 
954(iv) 80 mg/kg 161 
Sucralose (Trichlorogalactosucrose)  955 400 mg/kg 97 & 161 
 
Food Category No.  Cocoa -based spreads, including fillings.  05.1.3 
Additive INS Max Level Notes 
Acesulfame potassium 950 1000 mg/kg 161 & 188 
Alitame 956 300 mg/kg 161 
*Allura red AC 129 300 mg/kg 161 
Aspartame 951 3000 mg/kg 161&191 
Benzoates 210 - 213  1500 mg/kg 13 
Brilliant blue FCF 133 100 mg/kg 161 
Caramel iii - ammonia caramel  150c GMP  
Caramel iv - sulfite ammonia 
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 Gulf Standard                                                           GSO 5/DS…..:2012  
 
194 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 
*This material may be having a negative effect on activity and concentration in children.(The prior 
statement must be written under contents).  
 
Food Category No.  Cocoa and  chocolate products.  05.1.4 
Additive INS Max Level Notes 
Acesulfame potassium 950 500 mg/kg 161 & 188 
Alitame 956 300 mg/kg 161 
*Allura red AC 129 300 mg/kg 183 
Ammonium salts of phosphatidic 
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 .  
Beta-Carotenes, Blakeslea trispora .  
Carotenal, beta -apo-8'- .  
Carotenoic acid, ethyl ester, beta 
apo-8'- .  160a(i) 
160a(iii) 
160e 
160f 100 mg/kg 183 
Castor oil 1503 350 mg/kg  
Chlorophylls, copper complexes  
Chlorophyllin copper complexes, 
potassium and sodium 141(i) 
141(ii) 
 700 mg/kg 183 
Indigotine (Indigo carmine) 132 450 mg/kg 183 
Neotame 961 80 mg/kg 161 Gulf Standard                                                           GSO 5/DS…..:2012  
 
195 Polysorbates 432  - 436  5000 mg/kg 101 
Saccharins 954(i), 
954(ii), 
954(iii), 
954(iv) 500 mg/kg 161 
Shellac, bleached 904 GMP 3 
Sucralose (Trichlorogalactosucrose) 955 800 mg/kg 161 
*Sunset yellow FCF 110 400 mg/kg 183 
Tertiary butylhydroquinone  
(TBHQ) 319 200 mg/kg 15, 130 &141 
*This material may be having a negative effect on activity and concentration in children.(The prior 
statement must be written under contents).  
 
Food Category No.  Lmitation chocolate, chocolate substitute 
product.  05.1.5 
Additive INS Max Level Notes 
Acesulfame potassium 950 500 mg/kg 161 & 188 
Alitame 956 300 mg/kg 161 
*Allura red AC 129 300 mg/kg  
Ammonium salts of phosphatidic 
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 
apo-8'- .  160a(i) 
160a(iii) 
160e 
160f 100 mg/kg  
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 Gulf Standard                                                           GSO 5/DS…..:2012  
 
196 Phosphates 338; 339(i) -
(iii); 340(i) -  
(iii); 341(i) -
(iii); 
342(i),(ii); 
343(i) -(iii);  
450(i) -
(iii),(v) -(vii);  
451(i),(ii); 
452(i) -(v);  
542 2200 mg/kg 33 
Polydimethylsiloxane 900a 10 mg/kg  
Polysorbates 432  - 436  5000 mg/kg  
Riboflavins 101(i) , 
101(ii), 
101(iii) 1000 mg/kg   
Saccharins 954(i), 
954(ii), 
954(iii), 
954(iv) 500 mg/kg 161 
Shellac, bleached 904 GMP 3 
Sorbates 200-203  1500 mg/kg  
Sucralose (Trichlorogalactosucrose) 955 800 mg/kg 161 
*Sunset yellow FCF 110 300 mg/kg  
*This material may be having a negative effect on activity and concentration in children.(The prior 
statement must be written under contents).  
 
Food Category No.  Confectionery including hard and soft candy, 
nougats, etc.other than food categories 05.1, 
05.3 and 05.4  05.2 
Additive INS Max Level Notes 
Alitame 956 300 mg/kg 161 
*Allura red AC 129 300 mg/kg  
Beeswax 901 GMP 3 
Benzoates 210 - 213  1500 mg/kg 13 
Brilliant blue FCF 133 300 mg/kg  
Butylated hydroxyanisole (BHA) 320 200 mg/kg 15 & 130 
Butylated hydroxytoluene (BHT) 321 200 mg/kg 15 & 130 
Candelilla wax 902 GMP 3 
Caramel iii - ammonia caramel  150c GMP  
Caramel iv - sulfite ammonia 
caramel 150d GMP  
Carmines 120 300 mg/kg  
Carnauba wax 903 5000 mg/kg 3 
Beta-Carotenes, vegetable  160a(ii) 500 mg/kg  Gulf Standard                                                           GSO 5/DS…..:2012  
 
197 Beta-Carotenes, synthetic .  
Beta-Carotenes, Blakeslea trispora .  
Carotenal, beta -apo-8'- .  
Carotenoic acid, ethyl ester, beta 
apo-8'- .  160a(i) 
160a(iii) 
160e 
160f 100 mg/kg  
Castor oil 1503 500 mg/kg  
Diacetyltartaric 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  
*This material may be having a negative effect on activity and concentration in children.(The prior 
statement must be written under contents).  
 
Food Category No.  Hard candy.  05.2.1  
Additive  INS Max Level  Notes  
Acesulfame potassium 950 500 mg/kg 156, 161 & 
188 
Aspartame 951 3000 mg/kg 161&148 
Chlorophylls, copper complexes 
Chlorophyllin copper complexes, 
potassium and sodium 141(i) 
141(ii) 
 700 mg/kg   
 Gulf Standard                                                           GSO 5/DS…..:2012  
 
198 Food Category No.  Soft candy  05.2.2  
Additive  INS Max Level  Notes  
Acesulfame potassium  950 1000 mg/kg 157, 161 & 
188 
Aspartame  951 3000 mg/kg 161&148 
Chlorophylls, copper complexes  
Chlorophyllin copper complexes, 
potassium and sodium  141(i) 
141(ii) 
 100 mg/kg   
 
 
Food Category No.  Nougats and marzipans.  05.2.3  
Additive  INS Max Level  Notes  
Acesulfame potassium  950 1000 mg/kg 161 & 188 
Aspartame  951 3000 mg/kg 161&191 
Chlorophylls, copper complexes  
Chlorophyllin copper complexes, 
potassium and sodium  141(i) 
141(ii) 
 100 mg/kg   
 
Food Category No.  Chewing gum  05.3 
Additive  INS Max Level  Notes  
Acesulfame potassium  950 5000 mg/kg  161 &188  
Alitame  956 300 mg/kg  161 
*Allura red AC  129 300 mg/kg   
Aspartame  951 10000 mg/kg  161&191  
Beeswax  901 GMP  GMP  
Benzoates  210 – 213 1500 mg/kg  13 
Brilliant blue FCF  133 300 mg/kg   
Butylated hydroxyanisole (BHA)  320 400 mg/kg  130 
Butylated hydroxytoluene (BHT)  321 400 mg/kg  130 
Candelilla wax  902 GMP   
Caramel iii - ammonia caramel  150c  20000 mg/kg   
Caramel iv - sulfite ammonia 
caramel  150d  20000 mg/kg   
Carmines  120 500 mg/kg  178 
Carnauba  wax 903 1200 mg/kg  3 
Beta-Carotenes, vegetable  160a(ii)  500 mg/kg   
Beta-Carotenes, synthetic .  
Beta-Carotenes, Blakeslea trispora .  
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl ester, beta 
apo-8'- . 160a(i)  
160a(iii)  
160e  
160f 100 mg/kg   Gulf Standard                                                           GSO 5/DS…..:2012  
 
199 Castor oil  1503  2100 mg/kg   
Chlorophylls, copper complexes  
Chlorophyllin copper complexes, 
potassium and sodium  141(i)  
141(ii)  
 700 mg/kg   
Cyclodextrin, beta - 459 20000 mg/kg   
Diacetyltartaric 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   
Tertiary butylhydroquinone  
(TBHQ)  319 400 mg/kg  130 
*This material may be having a negative effect on activity and concentration in children.(The prior 
statement must be written under contents).  
 
Food Category No.  Decorations (e.g., for fine bakery wares), Gulf Standard                                                           GSO 5/DS…..:2012  
 
200 05.4 toppings (nonfruit) and sweet sauces . 
Additive  INS Max Level  Notes  
Acesulfame potassium  950 500 mg/kg  161 & 188  
Alitame  956 300 mg/kg  161 
*Allura red AC  129 300 mg/kg   
Aspartame  951 1000 mg/kg  161&191  
Beeswax  901 GMP   
Benzoates  210 - 213 1500 mg/kg  13 
Brilliant blue FCF  133 500 mg/kg   
Butylated hydroxyanisole (BHA)  320 200 mg/kg  15 & 130  
Butylated hydroxytoluene (BHT)  321 200 mg/kg  15 & 130  
Candelilla wax  902 GMP   
Caramel iii - ammonia caramel  150c  GMP   
Caramel iv - sulfite ammonia 
caramel  150d  GMP   
Carmines  120 500 mg/kg   
Carnauba wax  903 4000 mg/kg   
Beta-Carotenes, vegetable  160a(ii)  20000 mg/kg   
Beta-Carotenes, synthetic .  
Beta-Carotenes, Blakeslea trispora .  
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl ester, beta 
apo-8'- . 160a(i)  
160a(iii)  
160e  
160f 100 mg/kg   
Chlorophylls, copper complexes  
Chlorophyllin copper complexes, 
potassium and sodium  141(i)  
141(ii)  
 100 mg/kg   
Diacetyltartaric 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   
Riboflavins  101(i) , 
101(ii), 
101(iii)  1000 mg/kg   
Saccharins  954(i), 
954(ii), 
954(iii), 500 mg/kg  161 Gulf Standard                                                           GSO 5/DS…..:2012  
 
201 954(iv)  
Shellac, bleached  904 GMP   
Sucralose (Trichlorogalactosucrose)  955 1000 mg/kg  161 
*Sunset yellow FCF  110 300 mg/kg   
Tertiary butylhydroquinone  
(TBHQ)  319 200mg/kg  15 & 130  
*This material may be having a negative effect on activity and concentration in children.(The prior 
statement must be written under contents).  
 
 
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 
 
Food Category No.  Breakfast cereals, including rolled oats . 06.3 
Additive  INS Max Level  Notes  
Acesulfame potassium  950 1200 mg/kg  161 & 188  
*Allura red AC  129 300 mg/kg   Gulf Standard                                                           GSO 5/DS…..:2012  
 
202 Ascorbyl palmitate.  
Ascorbyl stearate.  304 
305 200 mg/kg  10 
Aspartame  951 1000 mg/kg  161&191  
Brilliant blue FCF  133 200 mg/kg   
Butylated hydroxyanisole (BHA)  320 200 mg/kg  15 & 196  
Butylated hydroxytoluene (BHT)  321 100 mg/kg  15 & 196  
Caramel iii - ammonia caramel  150c  50000 mg/kg  189 
Caramel iv - sulfite ammonia 
caramel  150d  2500 mg/kg   
Carmines  120 200 mg/kg   
Beta-Carotenes, vegetable  160a(ii)  400 mg/kg   
Beta-Carotenes, synthetic .  
Beta-Carotenes, Blakeslea trispora .  
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl ester, beta 
apo-8'- . 160a(i)  
160a(iii)  
160e  
160f 200 mg/kg   
Grape skin extract.  163(ii)  200 mg/kg   
Iron oxide, black.  
Iron oxide, red .  
Iron oxide, yellow .  172(i)  
172(ii)  
172(iii)  75 mg/kg   
Neotame  961 160 mg/kg  161 
Phosphates  338; 339(i) -
(iii); 340(i) - 
(iii); 341(i) -
(iii); 
342(i),(ii); 
343(i) -(iii); 
450(i) -
(iii),(v) -(vii);  
451(i),(ii); 
452(i) -(v); 
542 2200 mg/kg  33 
Propyl gallate  310 200 mg/kg  15 & 196  
Riboflavins  101(i) , 
101(ii), 
101(iii)  300 mg/kg   
Saccharins  954(i), 
954(ii), 
954(iii), 
954(iv)  100 mg/kg  161 
Steviol glycosides  960 350 mg/kg  26 
Sucralose (Trichlorogalactosucrose)  955 1000 mg/kg  161 
*Sunset yellow FCF  110 300 mg/kg  161 
*This material may be having a negative effect on activity and concentration in children.(The prior 
statement must be written under contents).  
 Gulf Standard                                                           GSO 5/DS…..:2012  
 
203 Food Category No.  Dried pastas and noodles and like products.  06.4.2 
Additive INS Max Level  Notes  
Caramel iv - sulfite ammonia 
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), 
101(iii)  300 mg/kg  153 
Sulfites  220-225, 227, 
228, 539  20 mg/kg  44 
*Sunset yellow FCF  110 300 mg/kg   
Tertiary butylhydroquinone  319 200mg/kg  15 & 130  Gulf Standard                                                           GSO 5/DS…..:2012  
 
204 (TBHQ)  
*This material may be having a negative effect on activity and concentration in children.(The prior 
statement must be written under contents).  
 
Food Category No.  Cereal and starch based desserts (e.g., rice 
pudding, tapioca pudding).  06.5 
Additive  INS Max Level  Notes  
Acesulfame potassium  950 350 mg/kg  161 & 188  
*Allura red AC  129 300 mg/kg   
Ascorbyl palmitate.  
Ascorbyl stearate.  304 
305 500 mg/kg  2 & 10  
Aspartame  951 1000 mg/kg  161&191  
Benzoates  210 – 213 1000 mg/kg  13 
Brilliant blue FCF  133 150 mg/kg   
Caramel iii - ammonia caramel  150c  50000 mg/kg   
Caramel iv - sulfite ammonia 
caramel  150d  2500 mg/kg   
Carmines  120 150 mg/kg   
Beta-Carotenes, vegetable  160a(ii)  1000 mg/kg   
Beta-Carotenes, synthetic .  
Beta-Carotenes, Blakeslea trispora .  
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl ester, beta 
apo-8'- . 160a(i)  
160a(iii)  
160e  
160f 150 mg/kg   
Chlorophylls, copper complexes  
Chlorophyllin copper complexes, 
potassium and sodium  141(i)  
141(ii)  
 75 mg/kg   
Diacetyltartaric 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 
Nisin  234 3 mg/kg  28 
Polysorbates  432  - 436 3000 mg/kg   
Propyl gallate  310 90 mg/kg  2 & 15  
Propylene glycol esters of fatty acids  477 40000 mg/kg   Gulf Standard                                                           GSO 5/DS…..:2012  
 
205 Riboflavins  101(i) , 
101(ii), 
101(iii)  300 mg/kg   
Saccharins  954(i), 
954(ii), 
954(iii), 
954(iv)  100 mg/kg  161 
Steviol glycosides  960 165 mg/kg  26 
Sucralose (Trichlorogalactosucrose)  955 400 mg/kg  161 
Sucroglycerides  474 5000 mg/kg   
*Sunset yellow FCF  110 50 mg/kg   
*This material may be having a negative effect on activity and concentration in children.(The prior 
statement must be written under contents).  
Food Category No.  Batters (e.g., for breading or batters for fish or 
poultry).  06.6 
Additive  INS Max Level  Notes  
Caramel iii - ammonia caramel  150c  50000 mg/kg   
Caramel iv - sulfite ammonia 
caramel  150d  2500 mg/kg   
Carmines  120 500 mg/kg   
Beta-Carotenes, vegetable  160a(ii)  1000 mg/kg   
Beta-Carotenes, synthetic .  
Beta-Carotenes, Blakeslea trispora .  
Carotenal, beta-apo-8'- . 
Carotenoic acid, ethyl ester, beta 
apo-8'- . 160a(i)  
160a(iii)  
160e  
160f 500 mg/kg   
Diacetyltartaric 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 
caramel  150d  2500 mg/kg   
Sucralose (Trichlorogalactosucrose)  955 200 mg/kg  72 
 
Food Category No.  Soybean -based beverages . Gulf Standard                                                           GSO 5/DS…..:2012  
 
206 06.8.1  
Additive  INS Max Level  Notes  
Caramel iii - ammonia caramel  150c  1500 mg/kg   
Carmines  120 100 mg/kg  178 
Riboflavins  101(i) , 
101(ii), 
101(iii)  50 mg/kg   
Steviol glycosides  960 200 mg/kg  26 
 
Food Category No.  Other soybean protein products.  06.8.8  
Additive  INS Max Level  Notes  
Caramel iii - ammonia caramel  150c  20000 mg/kg   
Caramel iv - sulfite ammonia 
caramel  150d  20000 mg/kg   
 
Food Category No.  Bakery wares.  07.0 
Additive  INS Max Level  Notes  
Ascorbyl palmitate.  
Ascorbyl stearate.  304 
305 1000 mg/kg  10 & 15  
Benzoates  210 - 213 1000 mg/kg  13 
Butylated hydroxyanisole (BHA)  320 200 mg/kg  15 & 180  
Butylated hydroxytoluene (BHT)  321 200 mg/kg  15 & 180  
Carnauba wax  903 GMP  3 
Fast green FCF.  143 100 mg/kg  161 
Propylene glycol esters of fatty acids  477 15000 mg/kg  11 & 72  
 
Food Category No.  Bread and ordinary bakery wares.  07.1 
Additive  INS Max Level  Notes  
Acesulfame potassium  950 1000 mg/kg  161 & 188  
Aspartame  951 4000 mg/kg  161 &191  
Brilliant blue FCF  133 100 mg/kg  161 
Diacetyltartaric and fatty acid esters 
of glycerol  472e  6000 mg/kg   
Neotame  961 70 mg/kg  161 
Sucralose (Trichlorogalactosucrose)  955 650 mg/kg  161 
 
Food Category No.  Breads and rolls  07.1.1 . 
Additive  INS Max Level  Notes  
Polysorbates  432  - 436 3000 mg/kg   Gulf Standard                                                           GSO 5/DS…..:2012  
 
207 Tertiary butylhydroquinone  
(TBHQ)  319 200mg/kg  15 & 195  
 
Food Category No.  Crackers, excluding sweet crackers.  07.1.2  
Additive  INS Max Level  Notes  
*Allura red AC  129 300 mg/kg  161 
Caramel iii - ammonia caramel  150c  50000 mg/kg  161 
Caramel iv - sulfite ammonia 
caramel  150d  50000 mg/kg  161 
Carmines  120 200 mg/kg  178 
Beta-Carotenes, vegetable  160a(ii)  1000 mg/kg   
Beta-Carotenes, synthetic .  
Beta-Carotenes, Blakeslea trispora .  
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl ester, beta 
apo-8'- . 160a(i)  
160a(iii)  
160e  
160f 1000 mg/kg   
Grape skin extract.  163(ii)  200 mg/kg  181 
Polysorbates  432  - 436 5000 mg/kg  11 
Tertiary butylhydroquinone  
(TBHQ)  319 200mg/kg  15 & 195  
*This material may be having a negative effect on activity and concentration in children.(The prior 
statement must be written under contents).  
 
Food Category No.  Other ordinary bakery products (e.g., bagels, 
pita, English muffins) . 07.1.3  
Additive  INS Max Level  Notes  
*Allura red AC  129 300 mg/kg  
 161 
Caramel iii - ammonia caramel  150c  50000 mg/kg  161 
Caramel iv - sulfite ammonia 
caramel  150d  50000 mg/kg  161 
Beta-Carotenes, synthetic .  
Beta-Carotenes, Blakeslea trispora .  
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl ester, beta 
apo-8'- . 160a(i)  
160a(iii)  
160e  
160f 100 mg/kg   
Polysorbates  432  - 436 3000 mg/kg  11 
Propyl gallate  310 100 mg/kg  15 & 130  
Tertiary butylhydroquinone  
(TBHQ)  319 200mg/kg  150&130  
*This material may be having a negative effect on activity and concentration in children.(The prior 
statement must be written under contents).  
 Gulf Standard                                                           GSO 5/DS…..:2012  
 
208 Food Category No.  Bread -type products, including bread stuffing 
and bread crumbs . 07.1.4  
Additive  INS Max Level  Notes  
Caramel iii - ammonia caramel  150c  50000 mg/kg  161 
Carmines  120 500 mg/kg  178 
Beta-Carotenes, vegetable  160a(ii)  1000 mg/kg   
Beta-Carotenes, synthetic .  
Beta-Carotenes, Blakeslea trispora .  
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl ester, beta 
apo-8'- . 160a(i)  
160a(iii)  
160e  
160f 200 mg/kg  116 
Chlorophylls, copper complexes  
Chlorophyllin copper complexes, 
potassium and sodium  141(i)  
141(ii)  
 6.4 mg/kg  62 &161  
Grape skin extract.  163(ii)  200 mg/kg  181 
Polysorbates  432  - 436 3000 mg/kg  11 
Tertiary butylhydroquinone  
(TBHQ)  319 200mg/kg  15 & 195  
 
Food Category No.  Steamed breads and buns . 07.1.5  
Additive  INS Max Level  Notes  
Caramel iii - ammonia caramel  150c  50000 mg/kg  161 
Beta-Carotenes, synthetic .  
Beta-Carotenes, Blakeslea trispora .  
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl ester, beta 
apo-8'- . 160a(i)  
160a(iii)  
160e  
160f 100 mg/kg  216 
Polysorbates  432  - 436 3000 mg/kg  11 
 
Food Category No. Mixes for bread and ordinary bakery wares . 07.1.6  
Additive  INS Max Level  Notes  
Caramel iii - ammonia caramel  150c  50000 mg/kg  161 
Polysorbates  432  - 436 3000 mg/kg  11 
 
Food Category No.  Fine bakery wares (sweet, salty, savoury) and 
mixes . 07.2 
Additive  INS Max Level  Notes  
Acesulfame potassium  950 1000 mg/kg  165 & 188  
*Allura red AC  129 300 mg/kg  161 
Aspartame  951 1700 mg/kg  165 &191  
Aspartame -acesulfame salt  962 1000 mg/kg  77 & 113  
Beeswax  901 GMP  3 Gulf Standard                                                           GSO 5/DS…..:2012  
 
209 Brilliant blue FCF  133 200 mg/kg  161 
Candelilla wax  902 GMP  3 
Caramel iii - ammonia caramel  150c  50000 mg/kg  16 
Caramel iv - sulfite ammonia 
caramel  150d  1200 mg/kg   
Carmines  120 200 mg/kg   
Beta-Carotenes, vegetable  160a(ii)  1000   
Beta-Carotenes, synthetic .  
Beta-Carotenes, Blakeslea trispora .  
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl ester, beta 
apo-8'- . 160a(i)  
160a(iii)  
160e  
160f 100 mg/kg   
Chlorophylls, copper complexes  
Chlorophyllin copper complexes, 
potassium and sodium  141(i)  
141(ii)  
 75 mg/kg   
Diacetyltartaric 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   
*This material may be having a negative effect on activity and concentration in children.(The prior 
statement must be written under contents).  
 
Food Category No.  Mixes for fine bakery wares (e.g., cakes, 
pancakes) . 07.2.3  
Additive  INS Max Level  Notes  Gulf Standard                                                           GSO 5/DS…..:2012  
 
210 Propyl gallate  310 200 mg/kg  15 & 196  
 
Food Category No.  Meat and meat products,  including poultry and 
game.  08.0 
Additive  INS Max Level  Notes  
Brilliant blue FCF  133 100 mg/kg  4 & 16  
Caramel iii - ammonia caramel  150c  GMP  3, 4 & 16  
Caramel iv - sulfite ammonia 
caramel  150d  GMP  3, 4 & 16  
 
Food Category No.  Fresh meat, poultry, and game.  08.1 
Additive  INS Max Level  Notes  
Fast green FCF  143 100 mg/kg  3, 4 & 16  
*Sunset yellow FCF  110 300 mg/kg  4 & 16  
*This material may be having a negative effect on activity and concentration in children.(The prior 
statement must be written under contents).  
 
Food Category No.  Fresh meat, poultry, and game, whole pieces 
or cuts.  08.1.1  
Additive  INS Max Level  Notes  
Carmines  120 500 mg/kg  4 & 16  
 
Food Category No.  Fresh meat, poultry, and game, comminuted.  08.1.2  
Additive  INS Max Level  Notes  
Carmines  120 100 mg/kg  4, 16 & 117  
Beta-Carotenes, vegetable  160a(ii)  20 mg/kg  4 & 16  
Beta-Carotenes, synthetic .  
Beta-Carotenes, Blakeslea trispora .  
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl ester, beta 
apo-8'- . 160a(i)  
160a(iii)  
160e  
160f 100 mg/kg  4 & 16  
Grape skin extract.  163(ii)  1000 mg/kg  4, 16 & 94  
Isopropyl citrates  384 200 mg/kg   
 
Food Category No.  Processed meat, poultry, and game products in 
whole    pieces or cuts  08.2 . 
Additive  INS Max Level  Notes  
Butylated hydroxyanisole (BHA)  320 200 mg/kg  15 & 130  
Butylated hydroxytoluene (BHT)  321 100 mg/kg  15, 130 &167  
Carmines  120 500 mg/kg  16 Gulf Standard                                                           GSO 5/DS…..:2012  
 
211 Beta-Carotenes, vegetable  160a(ii)  5000 mg/kg  16 
Fast green FCF  143 100 mg/kg  3 & 4  
Grape skin extract.  163(ii)    
Polysorbates  432  - 436 5000 mg/kg   
Propyl gallate  310 200 mg/kg  15 & 130  
Riboflavins  101(i) , 
101(ii), 
101(iii)  1000 mg/kg  16 
*Sunset yellow FCF  110 300 mg/kg  16 
Tertiary butylhydroquinone  (TBHQ)  319 100mg/kg  15, 130 &167  
*This material may be having a negative effect on activity and concentration in children.(The prior 
statement must be written under contents).  
. 
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 Gulf Standard                                                           GSO 5/DS…..:2012  
 
212  
Food Category No.  Processed comminuted meat, poultry, and 
game products.  08.3 
Additive  INS Max Level  Notes  
Butylated hydroxyanisole (BHA)  320 200 mg/kg  15 & 130  
Butylated hydroxytoluene (BHT)  321 100 mg/kg  15, 130 &162  
Grape skin extract.  163(ii)  5000 mg/kg  16 
Phosphates  338; 339(i) -
(iii); 340(i) - 
(iii); 341(i) -
(iii); 
342(i),(ii); 
343(i) -(iii); 
450(i) -
(iii),(v) -(vii);  
451(i),(ii); 
452(i) -(v); 
542 2200 mg/kg  33 
Polysorbates  432  - 436 5000 mg/kg   
Propyl gallate  310 200 mg/kg  15 & 130  
Riboflavins  101(i) , 
101(ii), 
101(iii)  1000 mg/kg  16 
Tertiary butylhydroquinone  (TBHQ)  319 100mg/kg  15, 130 &162  
 
Food Category No.  Non-heat treated processed comminuted meat, 
poultry, and game products.  08.3.1  
Additive  INS Max Level  Notes  
Beta-Carotenes, vegetable  160a(ii)  20 mg/kg  118 
 
Food Category No.  Cured (including salted) non -heat treated 
processed comminuted meat, poultry, and 
game products  08.3.1.1  
Additive  INS Max Level  Notes  
Carmines  120 200 mg/kg  118 
Beta-Carotenes, synthetic .  
Beta-Carotenes, Blakeslea trispora .  
Carotenal, beta -apo-8'- . 
Carotenoic acid,  ethyl ester, beta 
apo-8'- . 160a(i)  
160a(iii)  
160e  
160f 100 mg/kg  16 
*Sunset yellow FCF  110 300 mg/kg  16 
*This material may be having a negative effect on activity and concentration in children.(The prior 
statement must be written under contents).  
 
Food  Category No.  Cured (including salted) and dried non -heat Gulf Standard                                                           GSO 5/DS…..:2012  
 
213 08.3.1.2  treated processed comminuted meat, poultry, 
and game products.  
Additive  INS Max Level  Notes  
Benzoates  210 - 213 1000 mg/kg  3 & 13  
Carmines  120 100 mg/kg   
Beta-Carotenes, synthetic .  
Beta-Carotenes, Blakeslea trispora .  
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl ester, beta 
apo-8'- . 160a(i)  
160a(iii)  
160e  
160f 20 mg/kg  16 
Isopropyl citrates  384 200 mg/kg  
Natamycin (Pimaricin)  235 20 mg/kg  3 & 81  
*Sunset yellow FCF  110 135 mg/kg   
*This material may be having a negative effect on activity and concentration in children.(The prior 
statement must be written under contents).  
 
Food Category No.  Fermented non -heat treated processed 
comminuted  meat, poultry, and game 
products.  08.3.1.3  
Additive  INS Max Level  Notes  
Carmines  120 100 mg/kg   
Beta-Carotenes, synthetic .  
Beta-Carotenes, Blakeslea trispora .  
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl ester, beta 
apo-8'- . 160a(i)  
160a(iii)  
160e  
160f 20 mg/kg  16 
*Sunset yellow FCF  110 300 mg/kg  16 
*This material may be having a negative effect on activity and concentration in children.(The prior 
statement must be written under contents).  
 
Food Category No.  Heat -treated processed comminuted meat, 
poultry, and game products.  08.3.2  
Additive  INS Max Level  Notes  
*Allura red AC  129 25 mg/kg  
 161 
Carmines  120 100 mg/kg   
Beta-Carotenes, vegetable  160a(ii)  20 mg/kg   
Beta-Carotenes, synthetic .  
Beta-Carotenes, Blakeslea trispora .  
Carotenal, beta -apo-8'- . 
Carotenoic  acid, ethyl ester, beta 
apo-8'- . 160a(i)  
160a(iii)  
160e  
160f 20 mg/kg  16 
Calcium disodium 
ethylenediaminetetraacetate  385 
 35 mg/kg  21 Gulf Standard                                                           GSO 5/DS…..:2012  
 
214 Disodium 
ethylenediaminetetraacetate   
386 
Saccharins  954(i), 
954(ii), 
954(iii), 
954(iv)  500 mg/kg  161 
Steviol glycosides.  960 100 mg/kg 26 & 202 
Sucroglycerides  474 5000 mg/kg  15 
*Sunset yellow FCF  110 300 mg/kg  16 
*This material may be having a negative effect on activity and concentration in children.(The prior 
statement must be written under contents).  
 
Food  Category No.  Frozen processed comminuted meat, poultry, 
and game products.  08.3.3  
Additive  INS Max Level  Notes  
Carmines  120 500 mg/kg  16 
Beta-Carotenes, vegetable  160a(ii)  5000 mg/kg  16 
*Sunset yellow FCF  110 300 mg/kg  16 
*This material may be having a negative effect on activity and concentration in children.(The prior 
statement must be written under contents).  
. 
Food Category No.  Edible casings (e.g., sausage casings).  08.4 
Additive  INS Max Level  Notes  
*Allura red AC  129 300 mg/kg  16 
Ascorbyl palmitate.  
Ascorbyl stearate.  304 
305 5000 mg/kg 10 
Canthaxanthin  161g  30 ppm   
Carmines  120 500 mg/kg  16 
Beta-Carotenes, vegetable  160a(ii)  5000 mg/kg   
Beta-Carotenes, synthetic .  
Beta-Carotenes, Blakeslea trispora .  
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl ester, beta 
apo-8'- . 160a(i)  
160a(iii)  
160e  
160f 100 mg/kg   
Fast green FCF  143 100 mg/kg  3 & 4  
Grape skin extract.  163(ii)  5000 mg/kg   
Ethyl para -hydroxybenzoate Methyl 
para-hydroxybenzoate  214 
218 36 mg/kg  27 
Iron oxide, black.  
Iron oxide, red .  
Iron oxide, yellow .  172(i)  
172(ii)  
172(iii)  1000 mg/kg 72 
Phosphates  338; 339(i) -
(iii); 340(i) - 1100 mg/kg  33 Gulf Standard                                                           GSO 5/DS…..:2012  
 
215 (iii); 341(i) -
(iii); 
342(i),(ii); 
343(i) -(iii); 
450(i) -
(iii),(v) -(vii);  
451(i),(ii); 
452(i) -(v); 
542 
Polysorbates  432  - 436 1500 mg/kg   
Riboflavins  101(i) , 
101(ii), 
101(iii)  1000 mg/kg  16 
*Sunset yellow FCF  110 300 mg/kg  16 
*This material may be having a negative effect on activity and concentration in children.(The prior 
statement must be written under contents).  
 
 
Food Category No.  Fresh fish and fish products, including 
mollusks, crustaceans, and echinoderms  09.1 
Additive  INS Max Level  Notes  
Caramel iii - ammonia caramel  150c  30000 mg/kg 4 & 16 
 
Food Category No.  Fresh fish  09.1.1 . 
Additive  INS Max Level  Notes  
Brilliant blue FCF  133 300 mg/kg  4, 16 & 50  
Carmines  120 300 mg/kg  4, 16 & 50  
Beta-Carotenes, vegetable  160a(ii)  100 mg/kg  4, 16 & 50  
Beta-Carotenes, synthetic .  
Beta-Carotenes, Blakeslea trispora .  
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl ester, beta 
apo-8'- . 160a(i)  
160a(iii)  
160e  
160f 300 mg/kg  4 
Indigotine (Indigo carmine).  132 300 mg/kg  4, 16 & 50  
*Sunset yellow FCF  110 300 mg/kg  4, 16 & 50  
*This material may be having a negative effect on activity and concentration in children.(The  prior 
statement must be written under contents).  
 
Food Category No.  Fresh mollusks, crustaceans, and echinoderms . 09.1.2  
Additive  INS Max Level  Notes  
Brilliant blue FCF  133 500 mg/kg  4 & 16  Gulf Standard                                                           GSO 5/DS…..:2012  
 
216 Carmines  120 500 mg/kg  4 & 16  
Beta-Carotenes, synthetic .  
Beta-Carotenes, Blakeslea trispora .  
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl ester, beta 
apo-8'- . 160a(i)  
160a(iii)  
160e  
160f 100 mg/kg  4 & 16  
Sulfites  220-225, 227, 
228, 539  100 mg/kg  44 
*Sunset yellow FCF  110 300 mg/kg  4 & 16  
 
Food Category No. Processed fish and fish products, including  
mollusks,crustaceans, and echinoderms.  09.2 
Additive  INS Max Level  Notes  
Acesulfame potassium  950 200 mg/kg  144 & 188  
Aspartame  951 300 mg/kg  144 &191  
Caramel iii - ammonia caramel  150c  30000 mg/kg   
Caramel iv - sulfite ammonia 
caramel  150d  30000 mg/kg  95 
Beta-Carotenes, synthetic .  
Beta-Carotenes, Blakeslea trispora .  
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl ester, beta 
apo-8'- . 160a(i)  
160a(iii)  
160e  
160f 100 mg/kg  95 
 
 
Food Category No.  Frozen fish, fish fillets, and fish products, 
including mollusks, crustaceans, and 
echinoderms . 09.2.1  
Additive  INS Max Level  Notes  
*Allura red AC  129 300 mg/kg  95 
Ascorbyl palmitate.  
Ascorbyl stearate.  304 
305 1000 mg/kg  10 
Brilliant blue FCF  133 500 mg/kg  95 
Butylated hydroxyanisole (BHA)  320 200 mg/kg  15 & 180  
Butylated hydroxytoluene (BHT)  321 200 mg/kg  15 & 180  
Carmines  120 100 mg/kg  95 & 178  
Calcium disodium 
ethylenediaminetetraacetate  
Disodium 
ethylenediaminetetraacetate  385 
 
 
386 75 mg/kg  21 
Indigotine (Indigo carmine).  132 300 mg/kg  95 
Riboflavins  101(i) , 
101(ii), 
101(iii)  1000 mg/kg  95 
Sulfites  220-225, 227, 100 mg/kg  44& 139  Gulf Standard                                                           GSO 5/DS…..:2012  
 
217 228, 539  
*Sunset yellow FCF  110 300 mg/kg  95 
*This material may be having a negative effect on activity and concentration in children.(The prior 
statement must be written under contents).  
 
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 
Butylated hydroxyanisole (BHA)  320 200 mg/kg  15 & 180  
Butylated hydroxytoluene (BHT)  321 200 mg/kg  15 & 180  
Carmines  120 500 mg/kg  16, 95 & 178  
Calcium disodium 
ethylenediaminetetraacetate  
Disodium 
ethylenediaminetetraacetate  385 
 
 
386 75 mg/kg  21 
Grape skin extract.  163(ii)  500 mg/kg  16 
Riboflavins  101(i) , 
101(ii), 
101(iii)  300 mg/kg  16 
*Sunset yellow FCF  110 300 mg/kg  16 
Thiodipropionic acid  
Dilauryl thiodipropionate  388 
389 200mg/kg  15&46  
*This material may be having a negative effect on activity and concentration in children.(The prior 
statement must be written under contents).  
 
Food Category No.  Frozen minced and creamed fish products, 
including mollusks, crustaceans, and 
echinoderms.  09.2.3  
Additive  INS Max Level  Notes  
Brilliant blue FCF  133 500 mg/kg  16 
Carmines  120 500 mg/kg  16 
Beta-Carotenes, vegetable  160a(ii)  1000 mg/kg  16 
Chlorophylls, copper complexes  
Chlorophyllin copper complexes, 
potassium and sodium  141(i)  
141(ii)  
 40 mg/kg  95 
Grape skin extract.  163(ii)  GMP  16 & 95  
*Sunset yellow FCF  110 300 mg/kg  16 & 95  
Riboflavins  101(i) , 
101(ii), 
101(iii)  300 mg/kg  16 Gulf Standard                                                           GSO 5/DS…..:2012  
 
218 *This material may be having a negative effect on activity and concentration in children.(The prior 
statement must be written under contents).  
 
Food Category No.  Cooked and/or fried fish and fish products, 
including mollusks, crustaceans, and 
echinoderms.  09.2.4  
Additive  INS Max Level  Notes  
Aluminium ammonium sulfate  523 200 mg/kg  6 
 
Food Category No.  Cooked fish and fish products . 09.2.4.1  
Additive  INS Max Level  Notes  
*Allura red AC  129 300 mg/kg  95 
Brilliant blue FCF  133 100 mg/kg  95 
Carmines  120 500 mg/kg   
Beta-Carotenes, vegetable  160a(ii)  1000 mg/kg  95 
Chlorophylls, copper complexes  
Chlorophyllin copper complexes, 
potassium and sodium  141(i)  
141(ii)  
 30 mg/kg  62 & 95  
Calcium disodium 
ethylenediaminetetraacetate  
Disodium 
ethylenediaminetetraacetate  385 
 
 
386 50 mg/kg  21 
Fast green FCF.  143 100 mg/kg   
Grape skin extract.  163(ii)  500 mg/kg  95 
Indigotine (Indigo carmine).  132 300 mg/kg  95 
Riboflavins  101(i) , 
101(ii), 
101(iii)  300 mg/kg  95 
Saccharins  954(i), 
954(ii), 
954(iii), 
954(iv)  500 mg/kg  161 
Sorbates  200 - 2003    
*Sunset yellow FCF  110   
*This material may be having a negative effect on activity and concentration in children.(The prior 
statement must be written under contents).  
 
Food Category No.  Cooked mollusks, crustaceans, and 
echinoderms.  09.2.4.2  
Additive  INS Max Level  Notes  
*Allura red AC  129 250 mg/kg   
Benzoates  210 - 213 2000 mg/kg  13 & 82  Gulf Standard                                                           GSO 5/DS…..:2012  
 
219 Brilliant blue FCF  133 100 mg/kg   
Carmines  120 250 mg/kg   
Beta-Carotenes, vegetable  160a(ii)  1000 mg/kg   
Grape skin extract.  163(ii)  1000 mg/kg   
Indigotine (Indigo carmine).  132 250 mg/kg  16 
Riboflavins  101(i) , 
101(ii), 
101(iii)  300 mg/kg   
Sorbates  200 - 2003  2000 mg/kg  42 
Sulfites  220-225, 227, 
228, 539  150 mg/kg  44 
*Sunset yellow FCF  110 250 mg/kg   
*This material may be having a negative effect on activity and concentration in children.(The prior 
statement must be written under contents).  
 
Food Category No.  Fried fish and fish products, including 
mollusks, crustaceans, and echinoderms.  09.2.4.3  
Additive  INS Max Level  Notes  
Brilliant blue FCF  133 500 mg/kg  16 
Carmines  120 500 mg/kg  16, 95 & 178  
Beta-Carotenes, vegetable  160a(ii)  1000 mg/kg  16 
Chlorophylls, copper complexes  
Chlorophyllin copper complexes, 
potassium and sodium  141(i)  
141(ii)  
 40 mg/kg  95 
Grape skin extract.  163(ii)  1000 mg/kg  16 & 95  
Riboflavins  101(i) , 
101(ii), 
101(iii)  300 mg/kg  16 
*Sunset yellow FCF  110 300 mg/kg  16 
*This material may be having a negative effect on activity and concentration in children.(The prior 
statement must be written under contents).  
 
Food Category No.  Smoked, dried, fermented, and/or salted fish 
and fish products, including mollusks, 
crustaceans, and echinoderms.  09.2.5  
Additive  INS Max Level  Notes  
*Allura red AC  129 300 mg/kg  22 
Benzoates  210 - 213 200 mg/kg  13 & 121  
Brilliant blue FCF  133 100 mg/kg  22 
Butylated hydroxyanisole (BHA)  320 200 mg/kg  15 & 196  
Butylated hydroxytoluene (BHT)  321 200 mg/kg  15 & 196  
Carmines  120 300 mg/kg  22 
Beta-Carotenes, vegetable  160a(ii)  1000 mg/kg   
Chlorophylls, copper complexes  141(i)  200 mg/kg   Gulf Standard                                                           GSO 5/DS…..:2012  
 
220 Chlorophyllin copper complexes, 
potassium and sodium  141(ii)  
 
Fast green FCF  143 100 mg/kg   
Grape skin extract.  163(ii)  1000 mg/kg  22 
Indigotine (Indigo carmine).  132 300 mg/kg  22 & 161  
Iron oxide, black.  
Iron oxide, red .  
Iron oxide, yellow .  172(i)  
172(ii)  
172(iii)  250 mg/kg  22 
Propyl gallate  310 100 mg/kg  15 & 196  
Riboflavins  101(i) , 
101(ii), 
101(iii)  300 mg/kg  22 
Sulfites  220-225, 227, 
228, 539  30 mg/kg  44 
*Sunset yellow FCF  110 100 mg/kg  22 
*This material may be having a negative effect on activity and concentration in children.(The prior 
statement must be written under contents).  
 
Food Category No.  Semi -preserved fish and fish products, include 
mollusks, crustaceans, and echinoderms  09.3 
Additive  INS Max Level  Notes  
Acesulfame potassium  950 200 mg/kg  144 & 188  
Aspartame  951 300 mg/kg  144 &191  
Aspartame -acesulfame salt  962 200 mg/kg  113 
Benzoates  210 - 213 2000 mg/kg  13 & 120  
Butylated hydroxyanisole (BHA)  320 200 mg/kg  15 & 180  
Butylated hydroxytoluene (BHT)  321 200 mg/kg  15 & 180  
Caramel iii - ammonia caramel  150c  30000 mg/kg  95 
Caramel iv - sulfite ammonia 
caramel  150d  30000 mg/kg  95 
Beta-Carotenes, synthetic .  
Beta-Carotenes, Blakeslea trispora .  
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl ester, beta 
apo-8'- . 160a(i)  
160a(iii)  
160e  
160f 100 mg/kg  95 
Ethyl para -hydroxybenzoate Methyl 
para-hydroxybenzoate  214 
218 1000 mg/kg  27 
Neotame  961 10 mg/kg  161 
Sucralose (Trichlorogalactosucrose).  955 120 mg/kg  144 
 
 
Food Category No.  Fish and fish products, including mollusks, 
crustaceans, and echinoderms, marinated 
and/or in jelly  09.3.1  Gulf Standard                                                           GSO 5/DS…..:2012  
 
221 Additive  INS Max Level  Notes  
Brilliant blue FCF  133 500 mg/kg  16 
Carmines  120 500 mg/kg  16 
Beta-Carotenes, vegetable  160a(ii)  1000 mg/kg  16 
Chlorophylls, copper complexes  
Chlorophyllin copper complexes, 
potassium and sodium  141(i)  
141(ii)  
 40 mg/kg  16 
Grape skin extract.  163(ii)  500 mg/kg  16 
Riboflavins  101(i) , 
101(ii), 
101(iii)  300 mg/kg  16 
Saccharins  954(i), 
954(ii), 
954(iii), 
954(iv)  160 mg/kg  144 
Steviol glycosides.  960 100 mg/kg  26 & 144  
*Sunset yellow FCF  110 300 mg/kg  16 
*This material may be having a negative effect on activity and concentration in children.(The prior 
statement must be written under contents).  
 
Food Category No.  Fish and fish products, including mollusks, 
crustaceans, and echinoderms, pickled and/or 
in brine . 09.3.2  
Additive  INS Max Level  Notes  
Brilliant blue FCF  133 500 mg/kg  16 
Carmines 120 500 mg/kg  16 
Beta-Carotenes, vegetable  160a(ii)  1000 mg/kg  16 
Chlorophylls, copper complexes  
Chlorophyllin copper complexes, 
potassium and 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 Gulf Standard                                                           GSO 5/DS…..:2012  
 
222 *This material may be having a negative effect on activity and concentration in children.(The prior 
statement must be written under contents).  
 
Food Category No.  Salmon substitutes, caviar, and other fish roe 
products  09.3.3  
Additive  INS Max Level  Notes  
*Allura red AC  129 300 mg/kg   
Brilliant blue FCF  133 500 mg/kg   
Carmines  120 500 mg/kg   
Beta-Carotenes, vegetable  160a(ii) 1000 mg/kg   
Chlorophylls, copper complexes  
Chlorophyllin copper complexes, 
potassium and sodium  141(i) 
141(ii) 
 200 mg/kg   
Fast green FCF  143 100 mg/kg   
Grape skin extract.  163(ii) 1500  mg/kg   
Indigotine (Indigo carmine).  132 300 mg/kg   
Iron oxide, black.  
Iron oxide, red .  
Iron oxide, yellow .  172(i) 
172(ii) 
172(iii) 100 mg/kg  
Riboflavins  101(i) , 
101(ii), 
101(iii) 300 mg/kg  
Steviol glycosides.  960 100 mg/kg 26 
*Sunset yellow FCF  110 300 mg/kg   
*This material may be having a negative effect on activity and concentration in children.(The prior 
statement must be written under contents).  
 
 
 
Food Category No.  Semi -preserved fish and fish products, 
including mollusks, crustaceans, and 
echinoderms (e.g., fish paste), excluding 
products of food categories 09.3.1 - 09.3.3 . 09.3.4  
Additive  INS Max Level  Notes  
*Allura red AC  129 300 mg/kg   
Carmines  120 100 mg/kg   
Beta-Carotenes, vegetable  160a(ii)  1000 mg/kg  16 
Chlorophylls, copper complexes  
Chlorophyllin copper complexes, 
potassium and sodium  141(i)  
141(ii)  
 75 mg/kg  95 
Grape skin extract.  163(ii)  1500 mg/kg  16 
Indigotine (Indigo carmine).  132 300 mg/kg  161 
Iron oxide, black.  
Iron oxide, red .  172(i)  
172(ii)  50 mg/kg  95 Gulf Standard                                                           GSO 5/DS…..:2012  
 
223 Iron oxide, yellow .  172(iii)  
Phosphates  338; 339(i) -
(iii); 340(i) - 
(iii); 341(i) -
(iii); 
342(i),(ii); 
343(i) -(iii); 
450(i) -
(iii),(v) -(vii);  
451(i),(ii); 
452(i) -(v); 
542 2200 mg/kg  33 & 193  
Riboflavins  101(i) , 
101(ii), 
101(iii)  300 mg/kg   
Saccharins  954(i), 
954(ii), 
954(iii), 
954(iv)  160 mg/kg  144 
*Sunset yellow FCF  110 300 mg/kg   
*This material may be having a negative effect on activity and concentration in children.(The prior 
statement must be written under contents).  
 
Food Category No.  Fully preserved, including canned or 
fermented fish and  fish products, including 
mollusks, crustaceans, and echinoderms.  09.4 
Additive  INS Max Level  Notes  
Acesulfame potassium  950 200 mg/kg  144 & 188  
Aspartame  951 300 mg/kg  144 &191  
Aspartame -acesulfame salt  962 200 mg/kg  113 
Brilliant blue FCF  133 500 mg/kg   
Butylated hydroxyanisole (BHA)  320 200 mg/kg  15 & 180  
Butylated hydroxytoluene (BHT)  321 200 mg/kg  15 & 180  
Caramel iii - ammonia caramel  150c  500 mg/kg  50 
Caramel iv - sulfite ammonia 
caramel  150d  30000 mg/kg  95 
Carmines  120 500 mg/kg  16 
Beta-Carotenes, vegetable  160a(ii)  500 mg/kg   
Beta-Carotenes, synthetic .  
Beta-Carotenes, Blakeslea trispora .  
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl ester, beta 
apo-8'- . 160a(i)  
160a(iii)  
160e  
160f 100 mg/kg  95 
Chlorophylls, copper complexes  
Chlorophyllin copper complexes, 
potassium and sodium  141(i)  
141(ii)  
 500 mg/kg  95 Gulf Standard                                                           GSO 5/DS…..:2012  
 
224 Calcium disodium 
ethylenediaminetetraacetate  
Disodium 
ethylenediaminetetraacetate  385 
 
 
386 340 mg/kg  21 
Fast green FCF  143 100 mg/kg  95 
Grape skin extract.  163(ii)  1500 mg/kg  16 
Indigotine (Indigo carmine).  132 300 mg/kg   
Iron oxide, black.  
Iron oxide, red .  
Iron oxide, yellow .  172(i)  
172(ii)  
172(iii)  50 mg/kg  95 
Neotame  961 10 mg/kg  161 
Riboflavins  101(i) , 
101(ii), 
101(iii)  500 mg/kg  95 
Saccharins  954(i), 
954(ii), 
954(iii), 
954(iv)  200 mg/kg  144 
Steviol glycosides.  960 100 mg/kg  26 
Sucralose (Trichlorogalactosucrose).  955 120 mg/kg  144 
Sulfites  220-225, 227, 
228, 539  150 mg/kg  44& 140  
*Sunset yellow FCF  110 300 mg/kg  95 
*This material may be having a negative effect on activity and concentration in children.(The prior 
statement must be written under contents).  
 
Food Category No.  Fresh eggs . 10.1 
Additive  INS Max Level  Notes  
*Allura red AC  129 100 mg/kg  4 
Brilliant blue FCF  133 GMP   
Caramel iii - ammonia caramel  150c  20000 mg/kg  4 
Caramel iv - sulfite ammonia 
caramel  150d  20000 mg/kg  4 
Carmines  120 GMP  4 
Beta-Carotenes, vegetable  160a(ii)  1000 mg/kg  4 
Beta-Carotenes, synthetic .  
Beta-Carotenes, Blakeslea trispora .  
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl ester, beta 
apo-8'- . 160a(i)  
160a(iii)  
160e  
160f 1000 mg/kg  4 
Fast green FCF  143 GMP  4 
Grape skin extract.  163(ii)  1500 mg/kg  4 
Indigotine (Indigo carmine).  132 300 mg/kg  4 & 161  
Iron oxide, black.  172(i)  GMP  4 Gulf Standard                                                           GSO 5/DS…..:2012  
 
225 Iron oxide, red .  
Iron oxide, yellow .  172(ii)  
172(iii)  
Riboflavins  101(i) , 
101(ii), 
101(iii)  300 mg/kg  4 
*Sunset yellow FCF  110 GMP  4 
*This material may be having a negative effect on activity and concentration in children.(The prior 
statement must be written under contents).  
 
Food Category No.  Egg products.  10.2.  
Additive  INS Max Level  Notes  
Aluminium ammonium sulfate  523 30 mg/kg  6 
Caramel iv - sulfite ammonia 
caramel  150d  20000 mg/kg  161 
Beta-Carotenes, vegetable  160a(ii)  1000 mg/kg   
Lauric arginate ethyl ester  243 200 mg/kg   
 
Food Category No.  Liquid egg products.  10.2.1  
Additive  INS Max Level  Notes  
Benzoates  210 - 213 5000 mg/kg  13 
Phosphates  338; 339(i) -
(iii); 340(i) - 
(iii); 341(i) -
(iii); 
342(i),(ii); 
343(i) -(iii); 
450(i) -
(iii),(v) -(vii);  
451(i),(ii); 
452(i) -(v); 
542 4400 mg/kg  33 & 67  
Sorbates  200 - 203 5000 mg/kg   
Triethyl citrate  1505  2500 mg/kg  47 
 
 
Food Category No.  Frozen egg products.  10.2.2  
Additive  INS Max Level  Notes  
Phosphates  338; 339(i) -
(iii); 340(i) - 
(iii); 341(i) -
(iii); 1290 mg/kg  33 Gulf Standard                                                           GSO 5/DS…..:2012  
 
226 342(i),(ii); 
343(i) -(iii); 
450(i) -
(iii),(v) -(vii);  
451(i),(ii); 
452(i) -(v); 
542 
Sorbates  200 - 203 1000 mg/kg   
 
 
Food Category No.  Dried and/or heat coagulated egg products.  10.2.3  
Additive  INS Max Level  Notes  
Diacetyltartaric 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   
 
 
Food Category No.  Egg-based desserts (e.g., custard).  10.4 
Additive  INS Max Level  Notes  
Acesulfame potassium  950 350 mg/kg  161 & 188  
*Allura red AC  129 300 mg/kg  161 
Aluminium ammonium sulfate  523 380 mg/kg  6 
Ascorbyl palmitate.  
Ascorbyl stearate.  304 
305 500 mg/kg  2 & 10  
Aspartame  951 1000 mg/kg  161 &191  
Benzoates  210 - 213 1000 mg/kg  13 
Brilliant blue FCF  133 150 mg/kg   
Caramel iii - ammonia caramel  150c  20000 mg/kg   Gulf Standard                                                           GSO 5/DS…..:2012  
 
227 Caramel iv - sulfite ammonia 
caramel  150d  20000 mg/kg   
Carmines  120 150 mg/kg   
Beta-Carotenes, vegetable  160a(ii)  150 mg/kg   
Beta-Carotenes, synthetic .  
Beta-Carotenes, Blakeslea trispora .  
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl ester, beta 
apo-8'- . 160a(i)  
160a(iii)  
160e  
160f 150 mg/kg   
Chlorophylls, copper complexes  
Chlorophyllin copper complexes, 
potassium and sodium  141(i)  
141(ii)  
 300 mg/kg  2 
Diacetyltartaric 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   
Steviol glycosides.  960 330 mg/kg  26 
Sucralose (Trichlorogalactosucrose).  955 400 mg/kg  161 
Sucroglycerides  474 5000 mg/kg   
*Sunset yellow FCF  110 50 mg/kg   
*This material may be having a negative effect on activity and concentration in children.(The prior 
statement must be written under contents).  
 
Food Category No.  White sugar, dextrose anhydrous, dextrose 
monohydrate, fructose.  11.1.1  
Additive  INS Max Level  Notes  
Sulfites  220-225, 227, 
228, 539  15mg/kg  44 Gulf Standard                                                           GSO 5/DS…..:2012  
 
228  
Food Category No.  Powdered sugar, powdered dextrose.  11.1.2  
Additive  INS Max Level  Notes  
Calcium aluminium silicate  556 15000 mg/kg  56 
Calcium silicate  552 15000 mg/kg  56 
Magnesium carbonate  504(i)  15000 mg/kg  56 
Magnesium silicate, synthetic  553(i)  15000 mg/kg  56 
Phosphates  338; 339(i) -
(iii); 340(i) - 
(iii); 341(i) -
(iii); 
342(i),(ii); 
343(i) -(iii); 
450(i) -
(iii),(v) -(vii);  
451(i),(ii); 
452(i) -(v); 
542 6600 mg/kg  33 & 56  
Silicon dioxide, amorphous  551 15000 mg/kg  56 
Sodium aluminosilicate  554 15000 mg/kg  56 
Sulfites  220-225, 227, 
228, 539  15mg/kg  44 
 
Food Category No.  Soft white sugar, soft brown sugar, glucose 
syrup, dried glucose syrup, raw cane sugar  11.1.3  
Additive  INS Max Level  Notes  
Sulfites  220-225, 227, 
228, 539  20 mg/kg  44& 111  
 
 
 
Food Category No.  Plantation or mill white sugar.  11.1.5  
Additive  INS Max  Level  Notes  
Sulfites  220-225, 227, 
228, 539  70 mg/kg  44 
 
Food Category No.  Brown sugar excluding products of food 
category 11.1.3  11.2 
Additive  INS Max Level  Notes  
Sulfites  220-225, 227, 
228, 539  40 mg/kg  44 Gulf Standard                                                           GSO 5/DS…..:2012  
 
229  
Food Category No.  Sugar solutions and syrups, also (partially) 
inverted, including treacle and molasses, 
excluding products of food category 11.1.3.  11.3 
Additive  INS Max Level  Notes  
Riboflavins  101(i) , 
101(ii), 
101(iii)  300 mg/kg   
Sulfites  220-225, 227, 
228, 539  70 mg/kg  44 
 
Food Category No.  Other sugars and syrups (e.g., xylose, maple 
syrup, sugar toppings).  11.4 
Additive  INS Max Level  Notes  
Acesulfame potassium 950 1000 mg/kg  159 & 188  
Alitame 956 200 mg/kg  159 
*Allura red AC 129 300 mg/kg  161 
Ascorbyl palmitate. 
Ascorbyl  stearate.  304 
305 200 mg/kg  10 
Aspartame 951 3000 mg/kg  159 &191  
Benzoates 210 - 213 1000 mg/kg  13 
Caramel iii - ammonia caramel  150c  50000 mg/kg  100 
Beta-Carotenes, vegetable  160a(ii)  50 mg/kg   
Beta-Carotenes, synthetic .  
Beta-Carotenes, Blakeslea trispora .  
Carotenal, beta -apo-8'- .  
Carotenoic acid, ethyl ester, beta 
apo-8'- .  160a(i)  
160a(iii)  
160e  
160f 50 mg/kg  217 
Chlorophylls, copper complexes 
Chlorophyllin copper complexes, 
potassium and sodium 141(i)  
141(ii)  
 64 mg/kg  62 
Indigotine (Indigo carmine).  132 300 mg/kg  161 
Neotame 961 70 mg/kg  159 
Phosphates 338; 339(i) -
(iii); 340(i) - 
(iii); 341(i) -
(iii); 
342(i),(ii); 
343(i) -(iii); 
450(i) -
(iii),(v) -(vii);  
451(i),(ii); 
452(i) -(v); 
542 1320 mg/kg  33 
Propylene glycol esters of fatty acids 477 5000  mg/kg   
Riboflavins 101(i) , 300 mg/kg   Gulf Standard                                                           GSO 5/DS…..:2012  
 
230 101(ii), 
101(iii)  
Saccharins 954(i), 
954(ii), 
954(iii), 
954(iv)  300 mg/kg  159 
Sorbates 200 - 203 1000 mg/kg   
Sucralose (Trichlorogalactosucrose). 955 1500 mg/kg  159 & 161  
Sulfites 220-225, 227, 
228, 539  40 mg/kg  44 
*This material may be having a negative effect on activity and concentration in children.(The prior 
statement must be written under contents).  
 
Food Category No.  Table -top sweeteners, including those 
containing high intensity sweeteners.  11.6 
Additive  INS Max Level  Notes  
Acesulfame potassium  950 GMP  188 
Alitame  956 GMP   
Aspartame  951 GMP  191 
Benzoates  210 - 213 2000 mg/kg  13 
Caramel iv - sulfite ammonia 
caramel  150d  1200 mg/kg  213 
Calcium disodium 
ethylenediaminetetraacetate  
Disodium 
ethylenediaminetetraacetate  385 
 
386 1000 mg/kg  21 & 96  
Neotame  961 GMP   
Phosphates  338; 339(i) -
(iii); 340(i) - 
(iii); 341(i) -
(iii); 
342(i),(ii); 
343(i) -(iii); 
450(i) -
(iii),(v) -(vii);  
451(i),(ii); 
452(i) -(v); 
542 1000 mg/kg  33 
Polyethylene glycol  1521  10000 mg/kg   
Polyvinylpyrrolidone  1201  3000 mg/kg   
Saccharins  954(i), 
954(ii), 
954(iii), 
954(iv)  GMP   
Sorbates  200 - 203 1000 mg/kg  42 Gulf Standard                                                           GSO 5/DS…..:2012  
 
231 Steviol glycosides.  960 GMP  26 
Sucralose (Trichlorogalactosucrose).  955 GMP   
 
Food Category No.  Salt 12.1.1  
Additive  INS Max Level  Notes  
Calcium carbonate  170(i)  GMP   
Calcium silicate  552 GMP   
Ferrocyanides  535, 536, 538  14 mg/kg  24 & 107  
Magnesium carbonate  504(i)  GMP   
Magnesium oxide  530 GMP   
Magnesium silicate, synthetic  553(i)  GMP   
Phosphates  338; 339(i) -
(iii); 340(i) - 
(iii); 341(i) -
(iii); 
342(i),(ii); 
343(i) -(iii); 
450(i) -
(iii),(v) -(vii);  
451(i),(ii); 
452(i) -(v); 
542 8800 mg/kg  33 
Polysorbates  432-436 10 mg/kg   
Salts of myristic, palmitic and stearic 
acids with ammonia, calcium, 
potassium and sodium  470(i)  GMP  71 
Silicon dioxide, amorphous  551 GMP   
 
 
Food Category No.  Salt Substitutes.  12.1.2  
Additive  INS Max Level  Notes  
Diacetyltartaric 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  Gulf Standard                                                           GSO 5/DS…..:2012  
 
232 Acesulfame potassium  950 2000 mg/kg  161 & 188  
Ascorbyl palmitate.  
Ascorbyl stearate.  304 
305 500 mg/kg  10 
Butylated hydroxyanisole (BHA)  320 200 mg/kg  15 & 130  
Butylated hydroxytoluene (BHT)  321 200 mg/kg  15 & 130  
Caramel iv - sulfite ammonia 
caramel  150d  10000 mg/kg   
Calcium disodium 
ethylenediaminetetraacetate  
Disodium 
ethylenediaminetetraacetate  385 
 
386 70 mg/kg  21 
Neotame  961 32 mg/kg  161 
Propyl gallate  310 200 mg/kg  15 & 130  
Sorbates  200 - 203 1000 mg/kg   
Tertiary butylhydroquinone  
(TBHQ)  319 200mg/kg  15 & 130  
 
Food Category No.  Herbs and spices . 12.2.1  
Additive  INS Max Level  Notes  
Polysorbates  432  - 436 2000 mg/kg   
Sucralose (Trichlorogalactosucrose).  955 400 mg/kg  161 
Sulfites  220-225, 227, 
228, 539  150 mg/kg  44 
 
Food Category No.  Seasonings and condiments.  12.2.2  
Additive  INS Max Level  Notes  
*Allura red AC  129 300 mg/kg   
Aspartame  951 2000 mg/kg  161 &191  
Benzoates  210 - 213 1000 mg/kg  13 
Brilliant blue FCF  133 100 mg/kg   
Caramel iii - ammonia caramel  150c  50000 mg/kg   
Carmines  120 500 mg/kg   
Beta-Carotenes, vegetable  160a(ii)  500 mg/kg   
Beta-Carotenes, synthetic .  
Beta-Carotenes, Blakeslea trispora .  
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl ester, beta 
apo-8'- . 160a(i)  
160a(iii)  
160e  
160f 500 mg/kg   
Chlorophylls, copper complexes  
Chlorophyllin copper complexes, 
potassium and sodium  141(i)  
141(ii)  
 500 mg/kg   
Fast green FCF  143 100 mg/kg   
Sodium ferrocyanide  535 20 mg/kg  24 Gulf Standard                                                           GSO 5/DS…..:2012  
 
233 Potassium ferrocyanide  
Calcium ferrocyanide  536 
538 
Indigotine (Indigo carmine).  132 300 mg/kg   
Iron oxide, black.  
Iron oxide, red .  
Iron oxide, yellow .  172(i)  
172(ii)  
172(iii)  1000 mg/kg   
Lauric arginate ethyl ester  243 200 mg/kg   
Polysorbates  432  - 436 5000 mg/kg   
Riboflavins  101(i) , 
101(ii), 
101(iii)  350 mg/kg   
Saccharins  954(i), 
954(ii), 
954(iii), 
954(iv)  1500 mg/kg  161 
Steviol glycosides.  960 30 mg/kg  26 
Sucralose (Trichlorogalactosucrose).  955 700 mg/kg  161 
 
Sulfites  220-225, 227, 
228, 539  200 mg/kg  44 
*Sunset yellow FCF  110 300 mg/kg   
*This material may be having a negative effect on activity and concentration in children.(The prior 
statement must be written under contents).  
 
 
Food Category No.  Vinegars.  12.3 
Additive  INS Max Level  Notes  
Acesulfame potassium  950 2000 mg/kg  161 & 188  
Aspartame  951 3000 mg/kg  161 &191  
Benzoates  210 - 213 1000 mg/kg  13 
Caramel iii - ammonia caramel  150c  1000 mg/kg  78 
Caramel iv - sulfite ammonia 
caramel  150d  50000 mg/kg   
Neotame  961 12 mg/kg  161 
Saccharins  954(i), 
954(ii), 
954(iii), 
954(iv)  300 mg/kg   
Polyvinylpyrrolidone  1201  40 mg/kg   
Sucralose (Trichlorogalactosucrose).  955 400 mg/kg  161 
Sulfites  220-225, 227, 
228, 539  100 mg/kg  44 
*This material may be having a negative effect on activity and concentration in children.(The prior 
statement must be written under contents).  Gulf Standard                                                           GSO 5/DS…..:2012  
 
234  
Food Category No.  Mustards  12.4 
Additive  INS Max Level  Notes  
Acesulfame potassium  950 350 mg/kg  188 
*Allura red AC  129 300 mg/kg   
Ascorbyl palmitate.  
Ascorbyl stearate.  304 
305 500 mg/kg  10 
Aspartame  951 350 mg/kg  191 
Benzoates  210 - 213 1000 mg/kg  13 
Brilliant blue FCF  133 100 mg/kg   
Caramel  iii - ammonia caramel  150c  50000 mg/kg   
Caramel iv - sulfite ammonia 
caramel  150d  50000 mg/kg   
Carmines  120 300 mg/kg   
Beta-Carotenes, vegetable  160a(ii)  1000 mg/kg   
Beta-Carotenes, synthetic .  
Beta-Carotenes, Blakeslea trispora .  
Carotenal, beta-apo-8'- . 
Carotenoic acid, ethyl ester, beta 
apo-8'- . 160a(i)  
160a(iii)  
160e  
160f 300 mg/kg   
Chlorophylls, copper complexes  
Chlorophyllin copper complexes, 
potassium and sodium  141(i)  
141(ii)  
 500 mg/kg   
Diacetyltartaric 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   
Riboflavins  101(i) , 
101(ii), 
101(iii)  300 mg/kg   
Saccharins  954(i), 
954(ii), 
954(iii), 
954(iv)  320 mg/kg   
Steviol glycosides.  960 130 mg/kg  26 
Sucralose (Trichlorogalactosucrose).  955 140 mg/kg   
Sulfites  220-225, 227, 
228, 539  250 mg/kg  44& 106  Gulf Standard                                                           GSO 5/DS…..:2012  
 
235 *Sunset yellow FCF  110 300 mg/kg   
Tertiary butylhydroquinone  
(TBHQ)  319 200 mg/kg  15 
*This material may be having a negative effect on activity and concentration in children.(The prior 
statement must be written under contents).  
 
Food Category No.  Soups and broths.  12.5 
Additive  INS Max Level  Notes  
Acesulfame potassium  950 110 mg/kg  161 & 188  
Alitame  956 40 mg/kg  161 
*Allura red AC  129 300 mg/kg  161 
Ascorbyl palmitate.  
Ascorbyl stearate.  304 
305 200 mg/kg  10 
Aspartame  951 1200 mg/kg  161 &188  
Benzoates  210 - 213 500 mg/kg  13 
Brilliant blue FCF  133 50 mg/kg   
Butylated hydroxyanisole (BHA)  320 200 mg/kg  15 & 130  
Butylated hydroxytoluene (BHT)  321 100 mg/kg  15 & 130  
Caramel iii  - ammonia caramel  150c  25000 mg/kg   
Caramel iv - sulfite ammonia 
caramel  150d  25000 mg/kg  212 
Carmines  120 50 mg/kg   
Beta-Carotenes, vegetable  160a(ii)  1000 mg/kg   
Beta-Carotenes, synthetic .  
Beta-Carotenes, Blakeslea trispora .  
Carotenal, beta-apo-8'- . 
Carotenoic acid, ethyl ester, beta 
apo-8'- . 160a(i)  
160a(iii)  
160e  
160f 300 mg/kg   
Chlorophylls, copper complexes  
Chlorophyllin copper complexes, 
potassium and sodium  141(i)  
141(ii)  
 400 mg/kg  127 
Diacetyltartaric and fatty acid esters 
of glycerol.  472e  5000 mg/kg   
Grape skin extract.  163(ii)  500 mg/kg  181 
Indigotine (Indigo carmine).  132 50 mg/kg   
Iron oxide, black.  
Iron oxide, red .  
Iron oxide, yellow .  172(i)  
172(ii)  
172(iii)  100 mg/kg   
Neotame  961 20 mg/kg  161 
Polydimethylsiloxane  900a  10 mg/kg   
Polysorbates  432  - 436 1000 mg/kg   
Riboflavins  101(i) , 
101(ii), 
101(iii)  200 mg/kg   Gulf Standard                                                           GSO 5/DS…..:2012  
 
236 Saccharins  954(i), 
954(ii), 
954(iii), 
954(iv)  110 mg/kg  161 
Steviol glycosides.  960 50 mg/kg  26 
Sucralose (Trichlorogalactosucrose).  955 600 mg/kg  161 
Sucroglycerides  474 2000 mg/kg   
*Sunset yellow FCF  110 50 mg/kg   
Tertiary butylhydroquinone  
(TBHQ)  319 200mg/kg  15 & 130  
*This material may be having a negative effect on activity and concentration in children.(The prior 
statement must be written under contents).  
 
Food Category No.  Ready -to-eat soups and broths, including 
canned, bottled, and frozen.  12.5.1  
Additive  INS Max Level  Notes  
Lauric arginate ethyl ester  243 200 mg/kg  
 
Food Category No.  Mixes for soups and broths . 12.5.2  
Additive  INS Max Level  Notes  
Lauric arginate ethyl ester  243 200 mg/kg 127 
Propyl gallate  310 200 mg/kg 15 & 130 
 
Food Category No.  Sauces and like products.  12.6 
Additive  INS Max Level  Notes  
Acesulfame potassium  950 1000 mg/kg  188 
*Allura red AC  129 300 mg/kg   
Aspartame  951 350 mg/kg  191 
Benzoates  210 - 213 1000 mg/kg  13 
Brilliant blue FCF  133 100 mg/kg   
Butylated hydroxyanisole (BHA)  320 200 mg/kg  15 & 130  
Butylated hydroxytoluene (BHT)  321 100 mg/kg  15 & 130  
Caramel iii - ammonia caramel  150c  50000 mg/kg   
Caramel iv - sulfite ammonia 
caramel  150d  30000 mg/kg   
Carmines  120 500 mg/kg   
Beta-Carotenes, synthetic .  
Beta-Carotenes, Blakeslea trispora .  
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl ester, beta 
apo-8'- . 160a(i)  
160a(iii)  
160e  
160f 500 mg/kg   
Chlorophylls, copper complexes  141(i)  100 mg/kg   Gulf Standard                                                           GSO 5/DS…..:2012  
 
237 Chlorophyllin copper complexes, 
potassium and sodium  141(ii)  
 
Diacetyltartaric 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  
*This material may be having a negative effect on activity and concentration in children.(The prior 
statement must be written under contents).  
 
Food Category No.  Emulsified sauces (e.g., mayonnaise, salad 
dressing) . 12.6.1  
Additive  INS Max Level  Notes  
Ascorbyl palmitate  
Ascorbyl stearate  304 
305 500 mg/kg  10 & 15  
Beta-Carotenes, vegetable  160a(ii)  2000 mg/kg   
Calcium disodium 
ethylenediaminetetraacetate  
Disodium 
ethylenediaminetetraacetate  385 
 
386 100 mg/kg  21 
Fast green FCF  143 100 mg/kg   
Grape skin extract.  163(ii)  300 mg/kg  181 
Lauric arginate ethyl ester  243 200 mg/kg   
Neotame  961 65 mg/kg   
Polysorbates  432  - 436 3000 mg/kg   Gulf Standard                                                           GSO 5/DS…..:2012  
 
238 Steviol glycosides.  960 350 mg/kg  26 
 
Food Category No.  Non-emulsified sauces (e.g., ketchup, cheese 
sauce, cream sauce, brown gravy) . 12.6.2  
Additive  INS Max Level  Notes  
Ascorbyl palmitate  
Ascorbyl stearate  304 
305 500 mg/kg  10 
Beta-Carotenes, vegetable  160a(ii)  2000 mg/kg   
Calcium disodium 
ethylenediaminetetraacetate  
Disodium 
ethylenediaminetetraacetate  385 
 
386 75 mg/kg  21 
Grape skin extract.  163(ii)  300 mg/kg  181 
Lauric arginate ethyl ester  243 200 mg/kg   
Neotame  961 70 mg/kg   
Polysorbates  432  - 436 5000 mg/kg   
Steviol glycosides.  960 350 mg/kg  26 
   
Food Category No.  Mixes for sauces and gravies . 12.6.3  
Additive  INS Max Level  Notes  
Ascorbyl palmitate  
Ascorbyl stearate  304 
305 200 mg/kg 10 
Beta-Carotenes, vegetable  160a(ii) 2000 mg/kg  
Grape skin extract.  163(ii) 300 mg/kg 181 
Neotame  961 12 mg/kg  
Polysorbates  432  - 436  5000 mg/kg 127 
Steviol glycosides.  960 350 mg/kg 26 & 127 
 
Food Category No.  Clear sauces (e.g., fish sauce).  12.6.4  
Additive  INS Max Level  Notes  
Ascorbyl palmitate  
Ascorbyl stearate  304 
305 200 mg/kg  10 
Neotame  961 12 mg/kg   
Polysorbates  432  - 436 5000 mg/kg   
Steviol glycosides.  960 350 mg/kg  26 
 
Food Category No.  Salads (e.g., macaroni salad, potato salad) and 
sandwich spreads excluding cocoa - and nut-
based spreads of food categories 04.2.2.5 and 
05.1.3.  12.7 
Additive  INS Max Level  Notes  
Acesulfame potassium  950 350 mg/kg  161 & 188  Gulf Standard                                                           GSO 5/DS…..:2012  
 
239 Ascorbyl palmitate  
Ascorbyl stearate  304 
305 200 mg/kg  10 
Aspartame  951 350 mg/kg  161 & 166  
Benzoates  210 - 213 1500 mg/kg  3 
Caramel iii - ammonia caramel  150c  GMP   
Caramel iv - sulfite ammonia 
caramel  150d  50000 mg/kg   
Beta-Carotenes, vegetable  160a(ii)  1000 mg/kg   
Beta-Carotenes, synthetic .  
Beta-Carotenes, Blakeslea trispora .  
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl ester, beta 
apo-8'- . 160a(i)  
160a(iii)  
160e  
160f 50 mg/kg   
Diacetyltartaric 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  
 
 
 
 
Food Category No.  Yeast and like products .  12.8 
Additive  INS Max Level  Notes  
Butylated hydroxyanisole (BHA)  320 200 mg/kg  15 
 Gulf Standard                                                           GSO 5/DS…..:2012  
 
240 Food Category No.  Fermented soybean paste (e.g., miso) . 12.9.1  
Additive  INS Max Level  Notes  
Riboflavins  101(i) , 
101(ii), 
101(iii)  30 mg/kg   
Sorbates  200 - 203 1000 mg/kg   
 
Food Category No.  Fermented soybean sauce.  12.9.2.1  
Additive  INS Max Level  Notes  
Caramel iii - ammonia caramel  150c  20000 mg/kg  207 
Caramel iv - sulfite ammonia 
caramel  150d  60000 mg/kg   
Sorbates  200 - 203 1000 mg/kg   
Steviol glycosides.  960 30 mg/kg  26 
 
Food Category No.  Non-fermented soybean sauce.  12.9.2.2  
Additive  INS Max Level  Notes  
Caramel iii - ammonia caramel  150c  1500 mg/kg   
Steviol glycosides.  960 165 mg/kg  26 
 
Food Category No.  Other soybean sauces.  12.9.2.3  
Additive  INS Max Level  Notes  
Caramel iii - ammonia caramel  150c  20000 mg/kg   
Sorbates  200 - 203 1000 mg/kg   
Steviol glycosides.  960 165 mg/kg  26 
 
Food Category No.  Infant formulae.  13.1.1  
Additive  INS Max Level  Notes  
Ascorbyl palmitate  
Ascorbyl stearate  304 
305 10 mg/kg  15, 72 & 187  
 
 
Food Category No.  Follow -up formulae.  13.1.2  
Additive  INS Max Level  Notes  
Ascorbyl palmitate  
Ascorbyl stearate  304 
305 50 mg/kg 15 & 72 Gulf Standard                                                           GSO 5/DS…..:2012  
 
241  
Food Category No.  Formulae for special medical purposes for 
infants.  13.1.3  
Additive  INS Max Level  Notes  
Ascorbyl palmitate  
Ascorbyl stearate  304 
305 10mg/kg 10, 15 & 72 
 
Food Category No.  Complementary foods for infants and young 
children.  13.2 
Additive  INS Max Level  Notes  
Ascorbyl palmitate  
Ascorbyl stearate  304 
305 100mg/kg  10 & 15  
 
Food Category No.  Dietetic  foods intended for special medical 
purposes (excluding products of food category 
13.1).  13.3 
Additive  INS Max Level  Notes  
Acesulfame potassium  950 500 mg/kg  188 
*Allura red AC  129 50 mg/kg   
Aspartame  951 1000 mg/kg  191 
Benzoates  210 - 213 1500 mg/kg  13 
Brilliant blue FCF  133 50 mg/kg   
Caramel iii - ammonia caramel  150c  20000 mg/kg   
Caramel iv - sulfite ammonia 
caramel  150d  20000 mg/kg   
Carmines  120 50 mg/kg   
Beta-Carotenes, vegetable  160a(ii)  600 mg/kg   
Beta-Carotenes, synthetic .  
Beta-Carotenes, Blakeslea trispora .  
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl ester, beta 
apo-8'- . 160a(i)  
160a(iii)  
160e  
160f 50 mg/kg   
Diacetyltartaric 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) -2200 mg/kg  33 Gulf Standard                                                           GSO 5/DS…..:2012  
 
242 (iii),(v) -(vii);  
451(i),(ii); 
452(i) -(v); 
542 
Polydimethylsiloxane  900a  50 mg/kg   
Polysorbates  432  - 436 1000 mg/kg   
Propylene glycol esters of fatty acids  477 5000 mg/kg   
Riboflavins  101(i) , 
101(ii), 
101(iii)  300 mg/kg   
Saccharins  954(i), 
954(ii), 
954(iii), 
954(iv)  200 mg/kg   
Sorbates  200 - 203 1500 mg/kg   
Steviol glycosides.  960 350 mg/kg  26 
Sucralose (Trichlorogalactosucrose).  955 400 mg/kg   
Sucroglycerides  474 5000 mg/kg   
*Sunset yellow FCF  110 50 mg/kg   
*This material may be having a negative effect on activity and concentration in children.(The prior 
statement must be written under contents).  
 
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 .  
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 472e  5000 mg/kg   Gulf Standard                                                           GSO 5/DS…..:2012  
 
243 of glycerol.  
Grape skin extract.  163(ii)  250 mg/kg  181 
Indigotine (Indigo carmine).  132 50 mg/kg   
Neotame  961 33 mg/kg   
Phosphates  338; 339(i) -
(iii); 340(i) - 
(iii); 341(i) -
(iii); 
342(i),(ii); 
343(i) -(iii); 
450(i) -
(iii),(v) -(vii);  
451(i),(ii); 
452(i) -(v); 
542 2200 mg/kg  33 
Polydimethylsiloxane  900a  50 mg/kg   
Polysorbates  432  - 436 1000 mg/kg   
Propylene glycol esters of fatty acids  477 5000 mg/kg   
Riboflavins  101(i) , 
101(ii), 
101(iii)  300 mg/kg   
Saccharins  954(i), 
954(ii), 
954(iii), 
954(iv)  300 mg/kg   
Sorbates  200 - 203 1500 mg/kg   
Steviol glycosides.  960 270 mg/kg  26 
Sucralose (Trichlorogalactosucrose).  955 320 mg/kg   
Sucroglycerides  474 5000 mg/kg   
*Sunset yellow FCF  110 50 mg/kg   
*This material may be having a negative effect on activity and concentration in children.(The prior 
statement must be written under contents).  
 
Food Category No.  Dietetic foods (e.g., supplementary foods for 
dietary use) excluding products of food 
categories 13.1 - 13.4 and 13.6.  13.5 
Additive  INS Max Level  Notes  
Acesulfame potassium  950 450 mg/kg  188 
Alitame  956 300 mg/kg   
*Allura red AC  129 300 mg/kg   
Ascorbyl palmitate  
Ascorbyl stearate  304 
305 500 mg/kg  10 
Aspartame  951 1000 mg/kg  191 
Aspartame -acesulfame salt  962 450 mg/kg  113 Gulf Standard                                                           GSO 5/DS…..:2012  
 
244 Benzoates  210 - 213 2000 mg/kg  13 
Brilliant blue FCF  133 300 mg/kg   
Caramel iii - ammonia caramel  150c  20000 mg/kg   
Caramel iv - sulfite ammonia 
caramel  150d  20000 mg/kg   
Carmines  120 300 mg/kg   
Beta-Carotenes, vegetable  160a(ii)  600 mg/kg   
Beta-Carotenes, synthetic .  
Beta-Carotenes, Blakeslea trispora .  
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl ester, beta 
apo-8'- . 160a(i)  
160a(iii)  
160e  
160f 300 mg/kg   
Diacetyltartaric 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   
*This material may be having a negative effect on activity and concentration in children.(The prior 
statement must be written under contents).  
 
 
 Gulf Standard                                                           GSO 5/DS…..:2012  
 
245 Food Category No.  Food supplements.  13.6 
Additive  INS Max Level  Notes  
Acesulfame potassium  950 2000 mg/kg  188 
*Allura red AC  129 300 mg/kg   
Ascorbyl palmitate  
Ascorbyl stearate  304 
305 500 mg/kg  10 
Aspartame  951 5500 mg/kg  191 
Beeswax  901 GMP  3 
Benzoates  210 - 213 2000 mg/kg  13 
Brilliant blue FCF  133 300 mg/kg   
Butylated hydroxyanisole (BHA)  320 400 mg/kg  15 & 196  
Butylated hydroxytoluene (BHT)  321 400 mg/kg  15 & 196  
Candelilla wax  902 GMP  3 
Caramel iii - ammonia caramel  150c  20000 mg/kg   
Caramel iv - sulfite ammonia 
caramel  150d  20000 mg/kg   
Carmines  120 300 mg/kg   
Carnauba wax  903 5000 mg/kg  3 
Beta-Carotenes, vegetable  160a(ii)  600 mg/kg   
Beta-Carotenes, synthetic .  
Beta-Carotenes, Blakeslea trispora .  
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl ester, beta 
apo-8'- . 160a(i)  
160a(iii)  
160e  
160f 300 mg/kg   
Castor oil  1503  1000 mg/kg   
Chlorophylls, copper complexes  
Chlorophyllin copper complexes, 
potassium and sodium  141(i)  
141(ii)  
 500 mg/kg  3 
Diacetyltartaric 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 Gulf Standard                                                           GSO 5/DS…..:2012  
 
246 342(i),(ii); 
343(i) -(iii); 
450(i) -
(iii),(v) -(vii);  
451(i),(ii); 
452(i) -(v); 
542 
Polydimethylsiloxane  900a  50 mg/kg   
Polyethylene glycol  1521  70000 mg/kg   
Polysorbates  432  - 436 25000 mg/kg   
Polyvinylpyrrolidone  1201  GMP   
Propyl gallate  310 400 mg/kg  15 & 196  
Riboflavins  101(i) , 
101(ii), 
101(iii)  300 mg/kg   
Saccharins  954(i), 
954(ii), 
954(iii), 
954(iv)  1200 mg/kg   
Shellac, bleached  904 GMP  3 
Steviol glycosides.  960 2500 mg/kg  26&203  
Sucralose (Trichlorogalactosucrose).  955 2400  mg/kg   
*Sunset yellow FCF  110 300 mg/kg   
*This material may be having a negative effect on activity and concentration in children.(The prior 
statement must be written under contents).  
 
Food Category No.  Fruit juice.  14.1.2.1  
Additive  INS Max Level  Notes  
Ascorbic acid, L - 300 GMP   
Benzoates  210 - 213 1000 mg/kg  13, 91 & 122  
Calcium ascorbate  302 GMP   
carbon dioxide  290 GMP  69 
Citric acid  330 3000 mg/kg  122 
Malic acid, DL - 296 GMP  115 
Pectins  440 GMP  35 
Phosphates  338; 339(i) -
(iii); 340(i) - 
(iii); 341(i) -
(iii); 
342(i),(ii); 
343(i) -(iii); 
450(i) -
(iii),(v) -(vii);  
451(i),(ii); 1000 mg/kg  33, 40 & 122  Gulf Standard                                                           GSO 5/DS…..:2012  
 
247 452(i) -(v); 
542 
Sorbates  200 - 203 1000 mg/kg  42, 91 & 122  
Sulfites  220-225, 227, 
228, 539  50 mg/kg  44& 122  
Tartrates  334; 
335(i),(ii);  
336(i),(ii); 
337 4000 mg/kg  45, 128 &129  
 
Food Category  No. Vegetable juice.  14.1.2.2  
Additive  INS Max Level  Notes  
Sulfites  220-225, 227, 
228, 539  50 mg/kg  44& 122  
 
Food Category No.  Concentrates for fruit juice.  14.1.2.3  
Additive  INS Max Level  Notes  
Ascorbic acid, L - 300 GMP  127 
Benzoates  210 - 213 1000 mg/kg  13, 91, 122 
&127  
Calcium ascorbate  302 GMP  127 
carbon dioxide  290 GMP  69 & 127  
Citric acid  330 3000 mg/kg  122 & 127  
Malic acid, DL - 296 GMP  115 & 127  
Pectins  440 GMP  35 & 127  
Phosphates  338; 339(i) -
(iii); 340(i) - 
(iii); 341(i) -
(iii); 
342(i),(ii); 
343(i) -(iii); 
450(i) -
(iii),(v) -(vii);  
451(i),(ii); 
452(i) -(v); 
542 1000 mg/kg  33, 40, 122  
& 127  
Sodium ascorbate  301 GMP  127 
Sorbates  200 - 203 1000 mg/kg  42, 91, 122& 
127 
Sulfites  220-225, 227, 
228, 539  50 mg/kg  44, 122 &127  
Tartrates  334; 
335(i),(ii);  4000 mg/kg  45, 127, 
128& 129  Gulf Standard                                                           GSO 5/DS…..:2012  
 
248 336(i),(ii); 
337 
 
Food Category No.  Concentrates for vegetable juice.  14.1.2.4  
Additive  INS Max Level  Notes  
Sulfites  220-225, 227, 
228, 539  50 mg/kg  44, 122 &127  
 
Food Category No.  Fruit and vegetable nectars.  14.1.3  
Additive  INS Max Level  Notes  
Steviol glycosides.  960 200 mg/kg  26 
 
Food Category No.  Fruit nectar.  14.1.3.1  
Additive  INS Max Level  Notes  
Acesulfame potassium  950 350 mg/kg  188 
Aspartame  951 600 mg/kg  191 
Ascorbic acid, L - 300 GMP   
Benzoates  210 - 213 1000 mg/kg  13, 91 & 122  
Calcium ascorbate  302 GMP   
carbon dioxide  290 GMP  69 
Citric acid  330 5000 mg/kg   
Malic acid, DL - 296 GMP   
Pectins  440 GMP   
Phosphates  338; 339(i) -
(iii); 340(i) - 
(iii); 341(i) -
(iii); 
342(i),(ii); 
343(i) -(iii); 
450(i) -
(iii),(v) -(vii);  
451(i),(ii); 
452(i) -(v); 
542 1000 mg/kg  33, 40 & 122  
Saccharins  954(i), 
954(ii), 
954(iii), 
954(iv)  80 mg/kg   
Sodium ascorbate  301 GMP   
Sorbates  200 - 203 1000 mg/kg  42, 91 & 122  
Sucralose (Trichlorogalactosucrose).  955 300 mg/kg   Gulf Standard                                                           GSO 5/DS…..:2012  
 
249 Sulfites  220-225, 227, 
228, 539  50 mg/kg  44& 122  
Tartrates  334; 
335(i),(ii);  
336(i),(ii); 
337 4000 mg/kg  45 & 128  
 
Food Category No.  Vegetable nectar.  14.1.3.2  
Additive  INS Max Level  Notes  
Acesulfame potassium  950 350 mg/kg  161 & 188  
Aspartame  951 600 mg/kg  161 & 191  
Neotame  961 65 mg/kg  161 
Saccharins  954(i), 
954(ii), 
954(iii), 
954(iv)  80 mg/kg  161 
Sucralose (Trichlorogalactosucrose).  955 300 mg/kg  161 
Sulfites  220-225, 227, 
228, 539  50 mg/kg  44 & 122  
 
Food Category No.  Concentrates for fruit nectar.  14.1.3.3  
Additive  INS Max Level  Notes  
Acesulfame potassium  950 350 mg/kg  127 &188  
Ascorbic acid, L - 300 GMP  127 
Aspartame  951 600 mg/kg  127 & 191  
Benzoates  210 - 213 1000 mg/kg  13, 91, 122 
&127  
Calcium ascorbate  302 GMP  127 
carbon dioxide  290 GMP  69 & 127  
Citric acid  330 5000 mg/kg  127 
Malic acid, DL - 296 GMP  127 
Pectins  440 GMP  127 
Phosphates  338; 339(i) -
(iii); 340(i) - 
(iii); 341(i) -
(iii); 
342(i),(ii); 
343(i) -(iii); 
450(i) -
(iii),(v) -(vii);  
451(i),(ii); 
452(i) -(v); 
542 1000 mg/kg  33, 40, 122& 
127 Gulf Standard                                                           GSO 5/DS…..:2012  
 
250 Saccharins  954(i), 
954(ii), 
954(iii), 
954(iv)  80 mg/kg  127 
Sodium ascorbate  301 GMP  127 
Sorbates  200 - 203 1000 mg/kg  42, 91, 122& 
127 
Sucralose (Trichlorogalactosucrose).  955 300 mg/kg  127 
Sulfites  220-225, 227, 
228, 539  50 mg/kg  44, 122 &127  
Tartrates  334; 
335(i),(ii);  
336(i),(ii); 
337 4000 mg/kg  45, 127 &128  
 
Food Category No.  Concentrates for vegetable nectar.  14.1.3.4  
Additive  INS Max Level  Notes  
Acesulfame potassium  950 350 mg/kg  127, 161 &  
188 
Aspartame  951 600 mg/kg  127 & 161  
Benzoates  210 - 213 600 mg/kg  13 
Neotame  961 65 mg/kg  127 & 161  
Sucralose (Trichlorogalactosucrose).  955 300 mg/kg  127 & 161  
Sulfites  220-225, 227, 
228, 539  50 mg/kg  44, 122 & 
127 
 
Food Category No.  Water -based flavoured drinks, including 
"sport," "energy," or "electrolyte" drinks and 
particulated drinks.  14.1.4  
Additive  INS Max Level  Notes  
Acesulfame potassium  950 600 mg/kg  161 & 188  
Alitame  956 40 mg/kg  161 
*Allura red AC  129 300 mg/kg  127 & 161  
Ascorbyl  palmitate  
Ascorbyl stearate  304 
305 1000 mg/kg  10 & 15  
Aspartame  951 600 mg/kg  161 & 191  
Beeswax  901 200 mg/kg  131 
Benzoates  210 - 213 600 mg/kg  13, 123 & 
301 
Brilliant blue FCF  133 100 mg/kg   
Candelilla wax  902 200 mg/kg  131 
Caramel iii - ammonia caramel  150c  5000 mg/kg  9 
Caramel iv - sulfite ammonia 150d  50000 mg/kg   Gulf Standard                                                           GSO 5/DS…..:2012  
 
251 caramel  
Carmines  120 100 mg/kg  178 
Carnauba wax  903 200 mg/kg  131 
Beta-Carotenes, vegetable  160a(ii)  2000 mg/kg   
Beta-Carotenes, synthetic .  
Beta-Carotenes, Blakeslea trispora .  
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl ester, beta 
apo-8'- . 160a(i)  
160a(iii)  
160e  
160f 100 mg/kg   
Chlorophylls, copper complexes  
Chlorophyllin copper complexes, 
potassium and sodium  141(i)  
141(ii)  
 300 mg/kg   
Cyclodextrin, beta  459 500 mg/kg   
Diacetyltartaric 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   Gulf Standard                                                           GSO 5/DS…..:2012  
 
252 Steviol glycosides.  960 200 mg/kg  26 
Sucralose (Trichlorogalactosucrose).  955 300 mg/kg  127 & 161  
Sucrose acetate isobutyrate  444 500 mg/kg   
Sulfites  220-225, 227, 
228, 539  70 mg/kg  44, 127 &143  
* Sunset yellow FCF  110 100 mg/kg  127 &161  
Thiodipropionic acid  
Dilauryl thiodipropionate  388 
389 1000mg/kg  15&46  
Triethyl citrate  1505  200 mg/kg   
*This material may be having a negative effect on activity and concentration in children.(The prior 
statement must be written under contents).  
 
Food Category No.  Carbonated water -based flavoured drinks . 14.1.4.1  
Additive  INS Max Level  Notes  
Lauric arginate ethyl ester  243 50 mg/kg   
Saccharins  954(i), 
954(ii), 
954(iii), 
954(iv)  300 mg/kg  161 
 
Food Category No.  Non-carbonated water -based flavoured drinks, 
including punches and ades . 14.1.4.2  
Additive  INS Max Level  Notes  
Lauric arginate ethyl ester  243 50 mg/kg   
Saccharins  954(i), 
954(ii), 
954(iii), 
954(iv)  300 mg/kg  161 
 
Food Category No.  Concentrates (liquid or solid) for water -based 
flavoured drinks.  14.1.4.3  
Additive  INS Max Level  Notes  
Ferric ammonium citrate  381 10 mg/kg  23 
Lauric arginate ethyl ester  243 50 mg/kg  127 
Polyvinylpyrrolidone  1201  500 mg/kg   
Saccharins  954(i), 
954(ii), 
954(iii), 
954(iv)  300 mg/kg  127 & 161  
 Gulf Standard                                                           GSO 5/DS…..:2012  
 
253 Food Category No.  Coffee, coffee substitutes, tea, herbal 
infusions, and other hot cereal and grain 
beverages, excluding cocoa  14.1.5  
Additive  INS Max Level  Notes  
Acesulfame potassium  950 600 mg/kg  160,161 & 
188 
Aspartame.  951 600 mg/kg  160 & 161  
Beeswax  901 GMP  108 
Benzoates  210 - 213 1000 mg/kg  13 
Candelilla wax  902 GMP  108 
Caramel iii - ammonia caramel  150c  10000 mg/kg  160 & 7  
Caramel iv - sulfite ammonia 
caramel  150d  10000 mg/kg  7 & 127  
Carnauba wax  903 200 mg/kg  108 
Diacetyltartaric 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 Gulf Standard                                                           GSO 5/DS…..:2012  
 
254 Neotame  961 32 mg/kg   
Phosphates  338; 339(i) -
(iii); 340(i) - 
(iii); 341(i) -
(iii); 
342(i),(ii); 
343(i) -(iii); 
450(i) -
(iii),(v) -(vii);  
451(i),(ii); 
452(i) -(v); 
542 2200 mg/kg  33 
Saccharins  954(i), 
954(ii), 
954(iii), 
954(iv)  100 mg/kg   
Shellac, bleached  904 GMP  3 
Steviol glycosides.  960 170 mg/kg  26 
Sucralose (Trichlorogalactosucrose).  955 1000 mg/kg  161 
Tertiary butylhydroquinone  (TBHQ)  319 200mg/kg  15 & 130  
Thiodipropionic acid 
Dilauryl thiodipropionate  388 
389 200 mg/kg  46 
 
Food Category No.  Snacks - potato, cereal, flour or starch based 
(from roots and tubers, pulses and legumes).  15.1 
Additive  INS Max Level  Notes  
*Allura red AC  129 200 mg/kg  161 
Ascorbyl palmitate  
Ascorbyl stearate  304 
305 200 mg/kg  10 
Benzoates  210 - 213 1000 mg/kg  13 
Brilliant blue FCF  133 200 mg/kg   
Butylated hydroxyanisole (BHA)  320 200 mg/kg  15 & 130  
Carmines  120 200 mg/kg   
Beta-Carotenes, vegetable  160a(ii)  100 mg/kg   
Beta-Carotenes, synthetic .  
Beta-Carotenes, Blakeslea trispora .  
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl ester, beta 
apo-8'- . 160a(i)  
160a(iii)  
160e  
160f 100 mg/kg   
Chlorophylls, copper complexes  
Chlorophyllin copper complexes, 
potassium and sodium  141(i)  
141(ii)  
 350 mg/kg   
Cyclodextrin, beta  459 500 mg/kg   
Diacetyltartaric and fatty acid esters 
of glycerol.  472e  20000 mg/kg   Gulf Standard                                                           GSO 5/DS…..:2012  
 
255 Grape skin extract.  163(ii)  500 mg/kg  181 
Ethyl para -hydroxybenzoate  
Methyl para -hydroxybenzoate  214 
218 300 mg/kg  27 
Indigotine (Indigo carmine).  132 200 mg/kg   
Iron oxide, black.  
Iron oxide, red .  
Iron oxide, yellow .  172(i)  
172(ii)  
172(iii)  500 mg/kg   
Propyl gallate  310 200 mg/kg  15 & 130  
Riboflavins  101(i) , 
101(ii), 
101(iii)  1000 mg/kg   
Sorbates  200 - 203 1000 mg/kg  42 
Sulfites  220-225, 227, 
228, 539  50 mg/kg  44 
* Sunset yellow FCF  110 200 mg/kg   
*This material may be having a negative effect on activity and concentration in children.(The prior 
statement must be written under contents).  
 
Food Category No.  Processed nuts, including coated nuts and nut 
mixtures (with e.g., dried fruit).  15.2 
Additive  INS Max Level  Notes  
*Allura red AC  129 100 mg/kg   
Ascorbyl palmitate  
Ascorbyl stearate  304 
305 200 mg/kg  10 
Brilliant blue FCF  133 100 mg/kg   
Butylated hydroxyanisole (BHA)  320 200 mg/kg  15 & 130  
Carmines  120 100 mg/kg   
Beta-Carotenes, vegetable  160a(ii)  20000 mg/kg  3 
Beta-Carotenes, synthetic .  
Beta-Carotenes, Blakeslea trispora .  
Carotenal, beta -apo-8'- . 
Carotenoic acid, ethyl ester, beta 
apo-8'- . 160a(i)  
160a(iii)  
160e  
160f 100 mg/kg   
Chlorophylls, copper complexes  
Chlorophyllin copper complexes, 
potassium and sodium  141(i)  
141(ii)  
 100 mg/kg   
Diacetyltartaric 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   Gulf Standard                                                           GSO 5/DS…..:2012  
 
256 Riboflavins  101(i) , 
101(ii),  
101(iii)  1000 mg/kg   
Sorbates  200 - 203 1000 mg/kg  42 
*This material may be having a negative effect on activity and concentration in children.(The prior 
statement must be written under contents).  
 
Food Category No.  Snacks - fish based . 15.3 
Additive  INS Max Level  Notes  
Carmines  120 200 mg/kg  178 
Beta-Carotenes, vegetable  160a(ii)  100 mg/kg   
Chlorophylls, copper complexes  
Chlorophyllin copper complexes, 
potassium and sodium  141(i)  
141(ii)  
 350 mg/kg   
Grape skin extract.  163(ii)  400 mg/kg   
 
Food Category No.  Composite foods - foods that could not be 
placed in categories 01 – 15. 16.0 
Additive  INS Max Level  Notes  
Benzoates 210 - 213  1000 mg/kg 13 
Caramel iii - ammonia caramel  150c 1000 mg/kg  
Caramel iv - sulfite ammonia 
caramel 150d 1000 mg/kg  
 
Food Category  Cherry and cherry products .  
Addi tive INS Max Level  Notes  
Erythrosine 127   
 
Table (3) 
Additives Permitted for Use in Food in General,  
Unless Otherwise Specified, in Accordance with GMP  
 
INS No  Additive  Functional Class  Year 
Adopted  
260 Acetic acid, glacial  Acidity regulator,  Preservative  1999  
472a  Acetic and fatty acid 
esters of glycerol  Emulsifier, Sequestrant, 
Stabilizer  1999  
1422  Acetylated distarch 
adipate  Emulsifier, Stabilizer, Thickener  1999  
1414  Acetylated distarch  Emulsifier, Stabilizer, Thickener  1999  Gulf Standard                                                           GSO 5/DS…..:2012  
 
257 INS No  Additive  Functional Class  Year 
Adopted  
phosphate  
1451  Acetylated oxidized 
starch  Emulsifier, Stabilizer, Thickener  2005  
1401  Acid treated starch  Emulsifier, Stabilizer,  Thickener  1999  
406 Agar  
 Bulking agent, Carrier,  
Emulsifier, Gelling agent,  
Glazing agent,  Humectant, 
Stabilizer,  Thickener  1999  
400 Alginic acid  
 Bulking agent, Carrier, 
Emulsifier, Foaming  agent, 
Gelling agent, Glazing agent, 
Humectant,  Sequestrant, 
Stabilizer, Thickener  1999  
1402  Alkaline treated starch  Emulsifier, Stabiliz er, Thickener  1999  
1100  alpha -Amylase from 
Aspergillus oryzae var.  Flour treatment agent  1999  
1100  alpha -Amylase from 
Bacillus licheniformis 
(Carbohydrase)  Flour treatment agent  1999  
1100  alpha -Amylase from 
Bacillus megaterium 
expressed in  
Bacillus subtilis  Flour treatment agent  1999  
1100  alpha -Amylase from 
Bacillus 
stearothermophilus  Flour treatment agent  1999  
1100  alpha -Amylase from 
Bacillus  
stearothermophilus  
expressed in Bacillus 
subtilis  Flour treatment agent  1999  
1100  alpha -Amylase from 
Bacillus subtilis  Flour treatment agent  1999  
264 Ammonium acetate  Acidity regulator  1999  
403 Ammonium alginate  
 Bulking agent, Carrier,  
Emulsifier, Foaming  agent, 
Gelling agent, Glazing agent, 
Humectant,  Sequestrant, 
Stabilizer, Thickene  1999  
503(i)  Ammonium carbonate  Acidity regulator, Raising agent  1999  
510 Ammonium chloride  Flour treatment agent  1999  Gulf Standard                                                           GSO 5/DS…..:2012  
 
258 INS No  Additive  Functional Class  Year 
Adopted  
503(ii)  Ammonium hydrogen  carbonate Acidity regulator, 
Raising agent  1999  
527 Ammonium hydroxide  Acidity regulator  1999  
328 Ammonium lactate  Acidity regulator, Flour 
treatment agent  1999  
300 Ascorbic acid, L - 
 Acidity regulator, Antioxidant, 
Flour treatment  agent  1999  
162 Beet red  Colour  1999  
1403  Bleached starch  Emulsifier, Stabilizer, Thickener  1999  
1101(iii)  Bromelain  Flavour enhancer,  Stabilizer 
Flour treatment agent,  1999  
629 Calcium 5' -guanylate  Flavour enhancer  1999  
633 Calcium 5' -inosinate  Flavour enhancer  1999  
634 Calcium 5' -
ribonucleotides  Flavour enhancer  1999  
263 Calcium acetate  Acidity regulator, Preservative, 
Stabilizer  1999  
404 Calcium alginate  
 Antifoaming agent, Bulking 
agent, Carrier,  Foaming agent, 
Gelling agent, Glazing agent,  
Humectant, Sequestrant, 
Stabilizer, Thickener  1999  
302 Calcium ascorbate  Antioxidant  1999  
170(i)  Calcium carbonate  
 Acidity regulator, Anticaking 
agent, Colour,  Stabilizer  1999  
509 Calcium chloride  Firming agent,  Stabilizer, 
Thickener  1999  
623 Calcium di -L glutamate  Flavour enhancer  1999  
578 Calcium gluconate  Acidity regulator, Firming agent, 
Sequestrant  1999  
526 Calcium hydroxide  Acidity regulator, Firming agent  1999  
327 Calcium lactate  Acidity regulator, Flour 
treatment agent  1999  
352(ii)  Calcium malate, DL - Acidity regulator  1999  
529 Calcium oxide  Acidity regulator, Flour 
treatment agent  1999  
282 Calcium propionate  Preservative  1999  
552 Calcium silicate  Anticaking agent  1999  
516 Calcium sulfate  Firming agent, Flour treatment 
agent,  Sequestrant, Stabilizer  1999  
150a  Caramel I – plain Colour  1999  Gulf Standard                                                           GSO 5/DS…..:2012  
 
259 INS No  Additive  Functional Class  Year 
Adopted  
caramel  
290 Carbon dioxide  
 Carbonating agent, Packaging 
gas, Preservative,  Propellant  1999  
410 Carob bean gum  Emulsifier, Stabilizer, Thickener  1999  
407 Carrageenan  
 Bulking agent, Carrier,  
Emulsifier, Gelling  agent, 
Glazing agent, Humectant,  
Stabilizer,  Thickener  1999  
140 Chlorophylls  Colour  1999  
1001  Choline  salts and esters  Emulsifier  1999  
330 Citric acid  Acidity regulator, Antioxidant, 
Sequestrant  1999  
472c  Citric and fatty acid 
esters of glycerol  Antioxidant, Emulsifier, Flour 
treatment agent,  Sequestrant, 
Stabilizer  1999  
468 Cross -linked sodium 
carboxymethyl 
cellulose (Crosslinked - 
cellulose gum)  Stabilizer, Thickener  2005  
424 Curdlan  
 Firming agent, Gelling agent, 
Stabilizer,  Thickener  2001  
457 Cyclodextrin, alpha - Stabilizer, Thickener  2005  
458 Cyclodextrin, gamma - Stabilizer, Thickener  2001  
1400  Dextrins, roasted starch  Emulsifier, Stabilizer, Thickener  1999  
628 Dipotassium 5' -
guanylate  Flavour enhancer  1999  
627 Disodium 5' -guanylate  Flavour enhancer  1999  
631 Disodium 5' -inosinate  Flavour enhancer  1999  
635 Disodium 5'  
ribonucleotides  Flavour enhancer  1999  
1412  Distarch phosphate  Emulsifier, Stabilizer, Thickener  1999  
315 Erythorbic Acid 
(Isoascorbic acid)  Antioxidant  1999  
968 Erythritol  Flavour enhancer, Humectant, 
Sweetener  2001  
462 Ethyl cellulose  Bulking agent, Carrier, Glazing 
agent, Thickener  1999  
467 Ethyl hydroxyethyl  cellulose Emulsifier, Stabilizer, 
Thickener  1999  
297 Fumaric acid  Acidity regulator  1999  
418 Gellan gum  Gelling agent, Stabilizer, 1999  Gulf Standard                                                           GSO 5/DS…..:2012  
 
260 INS No  Additive  Functional Class  Year 
Adopted  
Thickener  
575 Glucono delta -lactone  Acidity regulator,Raising agent, 
Sequestrant  1999  
1102  Glucose oxidase  Antioxidant  1999  
620 Glutamic acid, L(+) - Flavour enhancer  1999  
422 Glycerol  Humectant, Thickener  1999  
626 Guanylic acid, 5' - Flavour enhancer  1999  
412 Guar gum  Emulsifier, Stabilizer, Thickener  1999  
414 Gum arabic (Acacia 
gum)  
 Bulking agent, Carrier,  
Emulsifier, Glazing  agent, 
Stabilizer, Thickener  1999  
507 Hydrochloric acid  Acidity regulator  1999  
463 Hydroxypropyl 
cellulose  Emulsifier, Foaming agent, 
Glazing agent, Stabilizer, 
Thickener  1999  
1442  Hydroxypropyl 
distarch phosphate  Emulsifier, Stabilizer, Thickener  1999  
464 Hydroxypropyl methyl 
cellulose  
 Bulking agent, Emulsifier, 
Glazing agent, Stabilizer,  
Thickener  1999  
1440  Hydroxypropyl starch  Emulsifier, Stabilizer, Thickener  1999  
630 Inosinic acid, 5' - Flavour enhancer  1999  
953 Isomalt (Hydrogenated 
isomaltulose)  Anticaking agent, Bulking agent, 
Glazing agent,  Sweetener  1999  
416 Karaya gum  Emulsifier, Stabilizer, Thickener  1999  
425 Konjac flour Carrier,  Emulsifier, Gelling agent, 
Glazing  agent, Humectant, 
Stabilizer, Thickener  1999  
270 Lactic acid, L -, D- and 
DL- Acidity regulator  1999  
472b  Lactic and fatty acid 
esters of glycerol  Emulsifier, Sequestrant,  
Stabilizer  1999  
966 Lactitol  Emulsifier, Sweetener, 
Thickener  1999  
322(i)  Lecithin  Antioxidant, Emulsifier  1999  
1104  Lipases  Flavour enhancer  1999  
504(i)  Magnesium carbonate  
 Acidity regulator, Anticaking 
agent, Colour  retention agent  1999  
511 Magnesium chloride  Colour retention agent, Firming 
agent, Stabilizer  1999  
625 Magnesium di -L- Flavour enhancer  1999  Gulf Standard                                                           GSO 5/DS…..:2012  
 
261 INS No  Additive  Functional Class  Year 
Adopted  
glutamate  
580 Magnesium gluconate  
 Acidity regulator, Firming agent, 
Flavour  enhancer  1999  
528 Magnesium hydroxide  Acidity regulator, Colour 
retention agent  1999  
504(ii)  Magnesium hydroxide 
carbonate  
 Acidity regulator, Anticaking 
agent, Carrier,  Colour retention 
agent  1999  
329 Magnesium lactate, 
DL- Acidity regulator, Flour  
treatment agent  1999  
530 Magnesium oxide  Anticaking agent  1999  
553(i)  Magnesium silicate, 
synthetic  Anticaking agent  1999  
518 Magnesium sulfate  Firming agent, Flavour enhancer  2009  
296 Malic acid, DL - Acidity regulator  1999  
965(i)  Maltitol  
 Bulking agent, Emulsifier, 
Humectant,  Stabilizer, 
Sweetener  1999  
965(ii)  Maltitol syrup  
 Bulking agent, Emulsifier, 
Humectant,  Stabilizer, 
Sweetener  1999  
421 Mannitol  
 Anticaking agent, Bulking agent,  
Humectant, Stabilizer, 
Sweetener  1999  
461 Methyl cellulose  
 Bulking agent, Emulsifier, 
Glazing  
agent,Stabilizer,Thickener  1999  
465 Methyl ethyl cellulose  Emulsifier, Foaming  agent, 
Stabilizer,  Thickener  1999  
460(i)  Microcrystalline 
cellulose (Cellulose 
gel) Anticaking agent, Bulking agent, 
Carrier,  Emulsifier, Foaming 
agent, Glazing agent,  Stabilizer,  
Thickener  1999  
471 Mono - and di -
glycerides of fatty 
acids  Antifoaming agent, Emulsifier, 
Stabilizer  1999  
624 Monoammonium L -
glutamate  Flavour enhancer  1999  
622 Monopotassium L -
glutamate  Flavour enhancer  1999  
621 Monosodium L - Flavour enhancer  1999  Gulf Standard                                                           GSO 5/DS…..:2012  
 
262 INS No  Additive  Functional Class  Year 
Adopted  
glutamate  
1410  Mono  starch phosphate  Emulsifier, Stabilizer, Thickener  1999  
941 Nitrogen  Packaging gas, Propellant  1999  
942 Nitrous oxide  
 Antioxidant, Foaming agent, 
Packaging gas,  Propellant  1999  
1404  Oxidized starch  Emulsifier, Stabilizer, Thickener  1999  
1101(ii)  Papain  Flavour enhancer  1999  
440 Pectins  Emulsifier, Gelling agent, 
Stabilizer, Thickener  1999  
1413  Phosphated distarch 
phosphate  Emulsifier, Stabilizer, Thickener  1999  
1200  Polydextroses  
 Bulking agent, Glazing agent, 
Humectant,  Stabilizer, Thickener  1999  
964 Polyglycitol syrup  Sweetener  2001  
1202  Polyvinylpyrrolidone, 
insoluble  Colour retention agent, Stabilizer  1999  
632 Potassium 5’ -inosinate  Flavour enhancer  1999  
261 Potassium acetates  Acidity regulator, Preservative  1999  
402 Potassium alginate  
,Sequestrant, Stabilizer, 
Thickener  Bulking agent, Carrier, 
Emulsifier, Foaming agent, 
Gelling agent, Glazing agent, 
Humectant  1999  
501(i)  Potassium carbonate  Acidity regulator, Stabilizer  1999  
508 Potassium chloride  Flavour enhancer, Gelling agent, 
Thickener  1999  
577 Potassium gluconate  Acidity regulator, Sequestrant  1999  
501(ii)  Potassium hydrogen 
carbonate  Acidity regulator, Stabilizer  1999  
351(i)  Potassium hydrogen 
malate  Acidity regulator  1999  
525 Potassium hydroxide  Acidity regulator  1999  
326 Potassium lactate  Acidity regulator, Antioxidant  1999  
351(ii)  Potassium malate  Acidity regulator  1999  
283 Potassium propionate  Preservative  1999  
515(i)  Potassium sulfate  Acidity regulator  1999  
460(ii)  Powdered cellulose  
 Anticaking agent, Bulking agent, 
Emulsifier, Glazing agent, 
Humectant, Stabilizer, Thickener  1999  
407a  Processed eucheuma 
seaweed (PES)  Emulsifier, Gelling agent, 
Stabilizer, Thickener  2001  
944 Propane  Propellant  1999  Gulf Standard                                                           GSO 5/DS…..:2012  
 
263 INS No  Additive  Functional Class  Year 
Adopted  
280 Propionic acid  Preservative  1999  
1101(i)  Protease  
 Flavour enhancer, Flour 
treatment agent,  Stabilizer  1999  
1204  Pullulan  Glazing agent  2009  
470(i)  Salts of myristic, 
palmitic and stearic 
acids with ammonia,  
calcium, potassium and 
sodium  Anticaking agent, Emulsifier, 
Stabilizer  1999  
470(ii)  Salts of oleic acid with 
calcium, potassium and 
sodium  Anticaking agent, Emulsifier, 
Stabilizer  1999  
551 Silicon dioxide,  
amorphous  Anticaking agent  1999  
262(i)  Sodium acetate  Acidity regulator, Preservative, 
Sequestrant  1999  
401 Sodium alginate  
 Bulking agent, Carrier, 
Emulsifier, Foaming  agent, 
Gelling agent, Glazing agent,  
Humectant,  Sequestrant, 
Stabilizer, Thickener  1999  
301 Sodium ascorbate  Antioxidant  1999  
500(i)  Sodium carbonate  
 Acidity regulator,  Anticaking 
agent, Raising  agent  1999  
466 Sodium carboxymethyl 
cellulose (Cellulose 
gum)  
 Bulking agent, Emulsifier, 
Firming agent, Gelling agent, 
Glazing agent, Humectant,  
Stabilizer, Thickener  1999  
469 Sodium carboxymethyl 
cellulose,  
enzymatically  
hydrolysed (Cellulose 
gum, enzymatically 
hydrolyzed)  Stabilizer, Thickener  2001  
331(i)  Sodium dihydrogen 
citrate  
 Acidity regulator, Emulsifier, 
Sequestrant,  Stabilizer  1999  
350(ii)  Sodium DL -malate  Acidity regulator, Humectant  1999  
316 Sodium erythorbate 
(Sodium isoascorbate)  Antioxidant  1999  
365 Sodium fumarates  Acidity regulator  1999  Gulf Standard                                                           GSO 5/DS…..:2012  
 
264 INS No  Additive  Functional Class  Year 
Adopted  
576 Sodium gluconate  Sequestrant, Stabilizer,  
Thickener  1999  
500(ii)  Sodium hydrogen 
carbonate  Acidity regulator, Anticaking 
agent, Raising  agent  1999  
350(i)  Sodium hydrogen DL - Acidity regulator, malate 
Humectant  1999  
524 Sodium hydroxide  Acidity regulator  1999  
325 Sodium lactate  
 Acidity regulator, Antioxidant, 
Bulking agent,  Humectant, 
Thickener  1999  
281 Sodium propionate  Preservative  1999  
500(iii)  Sodium 
sesquicarbonate  Acidity regulator, Anticaking 
agent, Raising  agent  1999  
514(i)  Sodium sulfate  Acidity regulator  2001  
420(i)  Sorbitol  
 Bulking agent, Humectant, 
Sequestrant,  Stabilizer, 
Sweetener  1999  
420(ii)  Sorbitol syrup  
 Bulking agent, Humectant, 
Sequestrant,  Stabilizer, 
Sweetener  1999  
1420  Starch acetate  Emulsifier, Stabilizer, Thickener  1999  
1450  Starch sodium octenyl 
succinate  Emulsifier, Stabilizer, Thickener  1999  
1405  Starches, enzyme 
treated  Emulsifier, Stabilizer, Thickener  1999  
553(iii)  Talc Anticaking agent, Glazing agent, 
Thickener  1999  
417 Tara gum  Stabilizer, Thickener  1999  
957 Thaumatin  Flavour enhancer, Sweetener  1999  
171 Titanium dioxide  Colour  1999  
413 Tragacanth gum  Emulsifier, Stabilizer, Thickener  1999  
1518  Triacetin  Carrier, Emulsifier, Humectant  1999  
380 Triammonium citrate  Acidity regulator  1999  
333(iii)  Tricalcium citrate  
 Acidity regulator, Firming agent, 
Sequestrant,  Stabilizer  1999  
332(ii)  Tripotassium citrate  Acidity regulator, Sequestrant, 
Stabilizer  1999  
331(iii)  Trisodium  
 citrate Acidity regulator, 
Emulsifier, Sequestrant,  
Stabilizer  1999  
415 Xanthan gum  Emulsifier, Foaming agent, 1999  Gulf Standard                                                           GSO 5/DS…..:2012  
 
265 INS No  Additive  Functional Class  Year 
Adopted  
Stabilizer, Thickener  
967 Xylitol  Emulsifier, Humectant, 
Stabilizer, Sweetener, Thickener  1999  
 
Annex Table (3A) 
Additives Permitted for Use in Food in General,  
Unless Otherwise Specified, in Accordance with GMP  
 
Max Level Foodstuff Color INS 
GMP External 
coating of 
sugar 
confectionery 
for the 
decoration of 
cakes and 
pastries  Aluminum 173 
GMP External 
coating of 
confectionery Silver 174 
GMP External 
coating of  
confectionery Gold 175 
GMP Edible cheese 
surface Lithotrubine BK 180 
 
 
 
 
 
 
 Gulf Standard                                                           GSO 5/DS…..:2012  
 
266 )B Annex Table (3 
Food Categories or Individual Food Items Excluded from the General 
Conditions of Table Three  
The use of additives listed in Table Three in the following foods is  governed by 
the provisions in Tables One and Two.  
Category  Number  Food Category  
01.1.1  Milk and buttermilk (plain) (excluding heat -treated 
buttermilk)  
01.2 Fermented and renneted milk products (plain) excluding 
food category 01.1.2 (dairy based  drinks)1  
01.4.1  Pasteurized cream (plain)  
01.4.2  Sterilized and UHT creams, whipping or whipped creams, 
and reduced fat creams (plain)  
01.6.3  Whey Cheese  
01.6.6  Whey protein cheese  
01.8.2  Dried whey and whey products, excluding whey cheese  
02.1 Fats and oils  essentially free from water  
02.2.1  Butter  
04.1.1  Fresh fruit  
04.2.  1 Fresh vegetables (including mushrooms and fungi, roots 
and tubers, pulses and legumes, and  aloe vera), seaweeds, 
and nuts and seeds  
04.2.2.1  Frozen vegetables (including mushrooms and fungi, roots 
and tubers, pulses and legumes, and  aloe vera), seaweeds, 
and nuts and seeds  
04.2.2.7  Fermented vegetable (including mushrooms and fungi, roots 
and tubers, pulses and legumes, and  aloe vera), and seaweed 
products, excluding fermented soyb ean products of food 
categories  06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3  
06.1 Whole, broken or flaked grain, including rice  
06.2 Flours and starches (including soybean powder)  
06.4.1  Fresh pastas and noodles and like products  
06.4.2  Dried pastas and noodles and like products  
08.1 Fresh meat, poultry, and game  
09.1 Fresh fish and fish products, including molluscs, crustaceans 
and echinoderms  
09.2 Processed fish and fish products, including molluscs,  
crustaceans and echinoderms  
10.1 Fresh eggs  
10.2.1  Liquid egg products  
10.2.2  Frozen egg products  
11.1 Refined and raw sugars  Gulf Standard                                                           GSO 5/DS…..:2012  
 
267 Category  Number  Food Category  
11.2 Brown sugar, excluding products of food category 11.1.3 
(soft white sugar, soft brown sugar,  glucose syrup, dried 
glucose syrup, raw cane sugar)  
11.3 Sugar solutions  and syrups, also (partially) inverted, 
including treacle and molasses, excluding  products of food 
category 11.1.3 (soft white sugar, soft brown sugar, glucose 
syrup, dried  glucose syrup, raw cane sugar)  
11.4 Other sugars and syrups (e.g., xylose, maple s yrup, sugar 
toppings)  
11.5 Honey  
12.1 Salt and salt substitutes  
12.2.1  Herbs and spices (ONLY HERBS)  
13.1 Infant formulae, follow -up formulae, and formulae for 
special medical purposes for infants  
13.2 Complementary foods for infants and young children  
14.1.1  Waters  
14.1.2  Fruit and vegetable juices  
14.1.3  Fruit and vegetable nectars  
14.1.5  Coffee, coffee substitutes, tea, herbal infusions, and other 
hot cereal beverages, excluding cocoa  
 
 
Notes to the Comments for the Revised General Standard for Food 
Additives : 
Note 1:   As adipic acid.  
Note 2:    On dry ingredient, dry weight, dry mix or concentrate basis.  
Note 3:   Surface treatment.  
Note 4:   For decoration, stamping, marking or branding the product.  
Note 5:  Excluding products conformi ng to the Standard for Jams, Jellies 
and Marmalades (CODEX STAN296 -2009).  
Note 6:   As aluminium.  
Note 7:   For coffee substitutes only.  
Note 8:   As bixin.  Gulf Standard                                                           GSO 5/DS…..:2012  
 
268 Note 9:   10000 mg/kg for use in ready -to-drink coffee products.  
Note 10:  As ascorbyl stearate.  
Note 11: Flour basis.  
Note 12:  Carryover from flavouring substances.  
Note 13:  As benzoic acid.  
Note 14:  For use in hydrolyzed protein liquid formula only.  
Note 15:  Fat or oil basis.  
Note 16:  For use in glaze, coatings or decorations for fruit, vegetables, meat 
or fish.  
Note 17:  As cyclamic acid.  
Note 18:  Added level; residue not detected in ready -to-eat food.  
Note 19:  Used in cocoa fat; use level on ready -to-eat basis.  
Note 20:  On total amount of stabilizers, thickeners and/or gums.  
Note 21:  As anhydrous calcium  disodium ethylenediaminetetraacetate.  
Note 22:  For use in smoked fish products only.  
Note 23:  As iron.  
Note 24:  As anhydrous sodium ferrocyanide.  
Note 25:  As formic acid.  
Note 26:  As steviol equivalents.  
Note 27:  As para -hydroxybenzoic acid.  
Note 28:  ADI conversion: if a typical preparation contains 0.025 μg/U, then 
the ADI of 33 000 U/kg bw becomes: [(33 000 U/kg bw) x (0.025 
μg/U) x (1 mg/1 000 μg)] = 0.825 mg/kg bw.  
Note 29:  Reporting basis not specified.  
Note 30:  As residual NO3 ion.  Gulf Standard                                                           GSO 5/DS…..:2012  
 
269 Note 31:  Of the mash used.  
Note 32:  As residual NO2 ion.  
Note 33:  As phosphorus.  
Note 34:  Anhydrous basis.  
Note 35:  For use in cloudy juices only.  
Note 36:  Residual level.  
Note 37:  As weight of nonfat milk solids.  
Note 38:  Level in creaming mixture.  
Note 39:  Only when pro duct contains butter or other fats and oils.  
Note 40:  INS 451i (pentasodium triphosphate) only, to enhance the 
effectiveness of benzoates and sorbates.  
Note 41:  Use in breading or batter coatings only.  
Note 42:  As sorbic acid.  
Note 43:  As tin.  
Note 44:  As residual SO 2. 
Note 45:  As tartaric acid.  
Note 46:  As thiodipropionic acid.  
Note 47:  On egg yolk weight, dry basis.  
Note 48:  For olives only.  
Note 49:  For use on citrus fruits only.  
Note 50:  For use in fish roe only.  
Note 51:  For use in herbs only.  
Note 52:  Excluding chocolate milk.  
Note 53:  For use in coatings only.  Gulf Standard                                                           GSO 5/DS…..:2012  
 
270 Note 54:  For use in cocktail cherries and candied cherries only.  
Note 55:  Singly or in combination, within the limits for sodium, calcium, and 
potassium specified in the commodity standard.  
Note  56: Provided starch is not present.  
Note 57:  GMP is 1 part benzoyl peroxide and not more than 6 parts of the 
subject additive by weight.  
Note 58:  As calcium.  
Note 59:  Use as packaging gas.  
Note 61:  For use in minced fish only.  
Note 62:  As copper.  
Note 63 : On amount of dairy ingredients.  
Note 64 : Level added to dry beans; 200 mg/kg in ready -to-eat food, 
anhydrous basis.  
Note 65:  Carryover from nutrient preparations.  
Note 66:  As formaldehyde. For use in provolone cheese only.  
Note 67:  Except for use in liqu id egg whites at 8800 mg/kg as phosphorus, 
and in liquid whole eggs at 14700 mg/kg as phosphorus.  
Note 68:  For use in products with no added sugar only.  
Note 69:  Use as carbonating agent.  
Note 70:  As the acid.  
Note 71:  Calcium, potassium and sodium salts o nly. 
Note 72:  Ready -to-eat basis.  
Note 73:  Except whole fish.  
Note 74:  Excluding liquid whey and whey products used as ingredients in 
infant formula.  
Note 75:  Use in milk powder for vending machines only.  Gulf Standard                                                           GSO 5/DS…..:2012  
 
271 Note 76:  Use in potatoes only.  
Note 77:  For special nutritional uses only.  
Note 78:  50000 mg/kg for pickling and balsamic vinegars only.  
Note 79:  For use on nuts only.  
Note 80:  Equivalent to 2 mg/dm2 surface application to a maximum depth of 
5 mm.  
Note 81:  Equivalent to 1 mg/dm2 surface applicati on to a maximum depth of 
5 mm.  
Note 82:  For use in shrimp; 6 000 mg/kg for Crangon crangon and Crangon 
vulgaris.  
Note 83:  L(+)-form only.  
Note 84:  For infants over 1 year of age only.  
Note 85:  Use level in sausage casings; residue in sausage prepared with  such 
casings should not exceed 100 mg/kg.  
Note 86:  Use in whipped dessert toppings other than cream only.  
Note 87:  Treatment level.  
Note 88:  Carryover from the ingredient.  
Note 89:  For sandwich spreads only.  
Note 90:  For use in milk -sucrose mixtures used  in the finished product.  
Note 91:  Benzoates and sorbates, singly or in combination.  
Note 92:  Excluding tomato -based sauces.  
Note 94:  For use in loganiza (fresh, uncured sausage) only.  
Note 95:  For use in surimi and fish roe products only.  
Note 96:  On a dried weight basis of the high intensity sweetener.  
Note 97:  In the finished product/final cocoa and chocolate products.  Gulf Standard                                                           GSO 5/DS…..:2012  
 
272 Note 98:  For dust control.  
Note 99:  For use in fish fillets and minced fish only.  
Note 100:  Only for crystalline products and sugar toppings.  
Note 101:  Use level singly, not to exceed 15 000 mg/kg in combination.  
Note 102:  For use in fat emulsions for baking purposes only.  
Note 104:  Maximum 5000 mg/kg residue in bread and yeast -leavened bakery 
products.  
Note 105:  Except for use in dried gourd strips (Kampyo) at 5000 mg/kg.  
Note 106:  Except for use in Dijon mustard at 500 mg/kg.  
Note 107:  Except for use of sodium ferrocyanide (INS 535) and potassium 
ferrocyanide (INS 536) in food -grade dendridic salt at 29 mg/kg as 
anhydrous sodium ferrocyanide.  
Note 108:  For use on coffee beans only.  
Note 109:  Use level reported as 25 lbs/1 000 gal x (0.45 kg/lb) x (1 gal/3.75 
L) x (1 L/kg) x (10E6 mg/kg) = 3000 mg/kg.  
Note 110:  For use in frozen French fried potatoes only.  
Note 111:  Excluding dried  glucose syrup used in the manufacture of sugar 
confectionery at 150 mg/kg and glucose syrup used in the 
manufacture of sugar confectionery at 400 mg/kg.  
Note 112:  For use in grated cheese only.  
Note 113:  Use level reported as acesulfame potassium equival ents (the 
reported maximum level can be converted to an aspartame -
acesulfame salt basis by dividing by 0.44). combined use of 
aspartameacesulfame salt with individual acesulfame potassium or 
aspartame should not exceed the individual maximum levels for 
acesulfame potassium or aspartame (the reported maximum level 
can be converted to aspartame equivalents by dividing by 0.68).  
Note 114:  Excluding cocoa powder.  
Note 115:  For use in pineapple juice only.  Gulf Standard                                                           GSO 5/DS…..:2012  
 
273 Note 116:  For use in doughs only.  
Note 117:  Except f or use in loganiza (fresh, uncured sausage) at 1000 mg/kg.  
Note 119:  Use level reported as aspartame equivalents (the reported maximum 
level can be converted to an aspartame -acesulfame salt basis by 
dividing by 0.64). Combined use of aspartame -acesulfame salt with 
individual aspartame or acesulfame potassium should not exceed 
the individual maximum levels for aspartame or acesulfame 
potassium (the reported maximum level can be converted to 
acesulfame potassium equivalents by multiplying by 0.68).  
Note 120:   Except for use in caviar at 2500 mg/kg.  
Note 121:  Excluding fermented fish products at 1000 mg/kg.  
Note 122:  Subject to national legislation of the importing country.  
Note 125:  For use as a release agent for baking pans in a mixture with 
vegetable oil . 
Note 126:  For releasing dough in dividing or baking only.  
Note 127:  As served to the consumer.  
Note 128:  INS 334 (tartaric acid) only.  
Note 129:  For use as an acidity regulator in grape juice.  
Note 130:  Singly or in combination: butylated hydroxyanisole (INS 320), 
butylated hydroxytoluene (INS 321), tertiary butylated 
hydroquinone (INS 319), and propyl gallate (INS 310).  
Note 131:  As a result of use as a flavour carrier.  
Note 132:  Except for use at 130 mg/kg (dried basis) in semi -frozen be verages.  
Note 133:  Any combination of butylated hydroxyanisole (INS 320), butylated 
hydroxytoluene (INS 321), and propyl gallate (INS 310) at 200 
mg/kg, provided that single use limits are not exceeded.  
Note 134:  Except for use in cereal -based puddings at  500 mg/kg.  Gulf Standard                                                           GSO 5/DS…..:2012  
 
274 Note 135:  Except for use in dried apricots at 2000 mg/kg, bleached raisins at 
1500 mg/kg, desiccated coconut at 200 mg/kg and coconut from 
which oil has been partially extracted at 50 mg/kg.  
Note 136:  To prevent browning of certain light colo ured vegetables.  
Note 137:  Except for use in frozen avocado at 300 mg/kg.  
Note 138:  For use in energy -reduced products only.  
Note 139:  For use in mollusks, crustaceans, and echinoderms only.  
Note 140:  Except for use in canned abalone (PAUA) at 1 000 mg/ kg. 
Note 141:  For use in white chocolate only.  
Note 142:  Excluding coffee and tea.  
Note 143:  For use in fruit juice -based drinks and dry ginger ale only.  
Note 144:  For use in sweet and sour products only.  
Note 145:  Products are energy reduced or with no added sugar.  
Note 146:   Use level for beta -carotene (synthetic) (INS 160ai); 35 mg/kg for 
beta-apo-8'-carotenal (INS 160e) and beta -apo-8'-carotenoic acid, 
methyl or ethyl ester (INS 160f).  
Note 147:  Excluding whey powders for infant food.  
Note 148:  For use in microsweets and breath freshening mints at 10 000 
mg/kg  
Note 149:  Except for use in fish roe at 100 mg/kg.  
Note 150:  Use level for soy -based formula; 25 000 mg/kg for hydrolyzed 
protein and/or amino acid -based formula.  
Note 151:  Use level for soy-based formula; 1 000 mg/kg for hydrolyzed 
protein and/or amino acid -based formula.  
Note 152:  For frying purposes only.  
Note 153:  For use in instant noodles only.  Gulf Standard                                                           GSO 5/DS…..:2012  
 
275 Note 154:  For use in coconut milk only.  
Note 155:  For use in frozen, sliced apples only.  
Note 156:  For use in microsweets and breath freshening mints at 2 500 mg/kg.  
Note 157:  For use in microsweets and breath freshening mints at 2 000 mg/kg.  
Note 158:  For use in microsweets and breath freshening mints at 1 000 mg/kg.  
Note 159:  For u se in pancake syrup and maple syrup only.  
Note 160:  For use in ready -to-drink products and pre -mixes for ready -to-drink 
products only.  
Note 161:  Subject to national legislation of the importing country aimed, in 
particular, at consistency with section 3.2  of the Preamble.  
Note 162:  For use in dehydrated products and salami -type products only.  
Note 163:  For use in microsweets and breath freshening mints at 3 000 mg/kg.  
Note 164:  For use in microsweets and breath freshening mints at 30 000 
mg/kg.  
Note 165 :  For use in products for special nutritional use only.  
Note 166:  For milk -based sandwich spreads only.  
Note 167:  For dehydrated products only.  
Note 168:  Quillaia extract type 1 (INS 999(i)) only. Acceptable maximum use 
level is expressed on saponin bas is. 
Note 169:  For use in fat -based sandwich spreads only.  
Note 170:  Excluding products conforming to the Standard for Fermented 
Milks (CODEX STAN 243 -2003).  
Note 171:  Excluding anhydrous milkfat.  
Note 172:  Except for use in fruit sauces, fruit toppings, coconut cream, 
coconut milk and "fruit bars" at 50 mg/kg.  
Note 173:  Excluding instant noodles containing vegetables and eggs.  Gulf Standard                                                           GSO 5/DS…..:2012  
 
276 Note 174:  Singly or in combination: sodium aluminium silicate (INS 554), 
calcium aluminium silicate (INS 556), and aluminium sil icate (INS 
559).  
Note 175:  Except for use in jelly -type fruit -based desserts at 200 mg/kg.  
Note 176:  For use in canned liquid coffee only.  
Note 177:  For use in sliced, cut, shredded, or grated cheese only.  
Note 178:  Expressed as carminic acid.  
Note 179:  To restore the natural colour lost in processing only.  
Note 180:  Singly or in combination: butylated hydroxyanisole (BHA, INS 
320) and butylated hydroxytoluene (BHT, INS 321).  
Note 181:  Expressed as anthocyanin.  
Note 182:  Except for use in coc onut milk.  
Note 183:  Products conforming to the Standard for Chocolate and Chocolate 
Products (CODEX STAN 87 -1981) may only use colours for 
surface decoration.  
Note 184:   For use in nutrient coated rice grain premixes only.  
Note 185:  As norbixin.  
Note 18 6:  For use in flours with additives only.  
Note 187:  Ascorbyl palmitate (INS 304) only.  
Note 188:  Not to exceed the maximum use level for acesulfame potassium 
(INS 950) singly or in combination with aspartame -acesulfame salt 
(INS 962).  
Note 189:  Excluding  rolled oats.  
Note 190:  Except for use in fermented milk drinks at 500 mg/kg.  
Note 191:  Not to exceed the maximum use level for aspartame (INS 951) 
singly or in combination with aspartame -acesulfame salt (INS 962).  
Note 192:  For liquid products only.  Gulf Standard                                                           GSO 5/DS…..:2012  
 
277 Note 193:  For use in crustacean and fish pastes only.  
Note 194:  Only for use in instant noodles conforming to the Standard for 
Instant Noodles (CODEX STAN 249 - 2006).  
Note 195:  Singly or in combination: butylated hydroxyanisole (BHA, INS 
320), butylated hy droxytoluene (BHT, INS 321) and tertiary 
butylhydroquinone (TBHQ, INS 319).  
Note 196:  Singly or in combination: butylated hydroxyanisole (BHA, INS 
320), butylated hydroxytoluene (BHT, INS 321) and propyl gallate 
(INS 310).  
Note 197:  Singly or in combinati on: butylated hydroxytoluene (BHT, INS 
321) and propyl gallate (INS 310).  
Note 198:  Use level for solid products (e.g., energy, meal replacement or 
fortified bars); 600 mg/kg as steviol equivalents for use in liquid 
products.  
Note 199:  For use in microsw eets and breath freshening mints at 6000 mg/kg 
as steviol equivalents.  
Note 201:  For use in flavoured products only.  
Note 202:  For use in brine used in the production of sausage only.  
Note 203:  For use in chewable supplements only.  
Note 204:  For use at  50 mg/kg in longan and lichee only.  
Note 205:  For use at 50 mg/kg to prevent browning of certain light colored 
vegetables.  
Note 206:  For use at 30 mg/kg as a bleaching agent only for products 
conforming to the Standard for Aqueous Coconut Products 
(CODEX STAN 240 -2003).  
Note 207:  For use at 50,000 mg/kg in soybean sauce intended for further 
processing.  
Note 208:  For use in dried and dehydrated products only.  Gulf Standard                                                           GSO 5/DS…..:2012  
 
278 Note 209:  Excluding products conforming to the Standard for Blend of 
Skimmed Milk and ege table Fat in Powdered Form (CODEX 
STAN 251 -2006).  
Note 210:  For use in pasta made from Triticum aestivum, and for use in 
noodles.  
Note 211:  For use in noodles only.  
Note 212:  Except for products conforming to the Standard for Bouillon and 
Consommés (CODE X STAN 117 - 1981) at 3000 mg/kg.  
Note 213:  For use in liquid products containing high intensity sweeteners 
only.  
Note 214:  Excluding products conforming to the Standard for Dairy Fat 
Spreads (CODEX STAN 253 -2006).  
Note 215:  Excluding products conforming  to the Standard for Fat Spreads and 
Blended Spreads (CODEX STAN 256 -2007).  
Note 216:  For use in maize -based products only.  
Note 217:  For use at 300 mg/kg in toppings only.  
Note 218:  Only sulfites can be used as preservatives and antioxidants in the 
products covered by the Standard for Desiccated Coconut (CODEX 
STAN 177 -1991).  
Note 301:  Interim maximum level.  
 
5. SAMPLING  
Samples shall be taken according to the sampling Gulf standard 
mentioned in item (2).  
  
6. METHODS OF TEST  
All required tests shall be carried out according to standards approved by 
GSO (Food additives test methods).  
 Gulf Standard                                                           GSO 5/DS…..:2012  
 
279 7. PACKAGING, TRANSPORTATION AND STORAGE  
7.1 PACKAGING    
7.1.1  The product shall be packed in suitable, safe and clean containers with 
lids to avoid external atmosphere or cont amination.  
7.1.2 Materials used in the packaging shall be not reacted with the product.  
 
7.2 TRANSPORTATION  
The containers shall be transported safely to keep them of breakage and 
damage  
 
7.3 STORAGE   
The containers shall be stored in cold dry places, far away from sources of
 direct light and contamination.  
 
 
 
8. LABELLING  
Without prejudice to what is stated in of gulf standards mentioned in items (2.1) 
the following shall be declared in the food labeling:  
8.1    Common name or EEC number . 
8.2   Colouring Matt ers 
8.2.1  Name of solvent or diluent.  
8.2.2  Dye purity grade.  
8.2.3  The statement "free from alcohol".  
8.2.4  The statement "colouring matter for food".  
8.2.5 The statement "Do not exposure to light" in case of colouring 
matter affected by light.  
8.2.6  Dates of production and expiry.  
8.2.7  Batch number . Gulf Standard                                                           GSO 5/DS…..:2012  
 
280 8.2.8   In case of colores (Sunset  yellow  E110   and/or Allura red  E129 ) 
added the following sall be  declared ” 
8.2.8.1  Use Distinguishable mark  (*). 
8.2.8.2  Write the following statement “ This material may be having a 
negative effect on activity and concentration in children ” under 
contents).  
 
8.3  Sweeteners  
8.3.1  Food products formulated specifically for use by diabetics or for 
other special nutritional uses shall contain the statement “Food for 
specia l dietary use, or food for diabetic  
8.3.2  The amount of sweeteners matter, mg/ liter or kg, in case of using 
combination of sweeteners, the amount of each in combination 
shall be declared  
8.3.3   The following cautions  shall be declared   
8.3.3.1  In the case  of aspartame  
8.3.31.1  Not to be used by persons who have phenyl “ketonuria ”. 
8.3.3.1.2  The maximum intake shall not exceed 40 mg/kg of  body weight . 
8.3.3.2  In the case of saccharine, “Use of this product may be hazardous to 
your health, because it contains saccharin which has been 
determined to cause cancer in laboratory animals.  
8.3.3.3  In the case of sorbitol or xylitol: "Excess of consumed quantity of 
sorbitol or  xylitol over 40 g per day may cause diarrhea".  
8.3.3.4  In the case of manitol: "Exce ss of consumed quantity of manitol 
over 20 g per  day may cause diarrhea".  
8.3.3. 5 In the case of sugar alcohol’s “Excess of consumed quantity may be 
cause ”diarrhea”.  
 
8.4  Antioxidant  
The statement “Antioxidant Permitted for Use in Foodstuffs” in 
case of antioxidant containers.  Gulf Standard                                                           GSO 5/DS…..:2012  
 
281  
8.5  Emulsifiers, Stabilizers And Thickeners  
In case of gelatine, lecithins and mono - and di -glycerides the 
source shall be mentioned.  
 
8.6  Preservatives  
The statement “Preservative for Use in Food Products” in case of 
preservatives containers.   
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Gulf Standard                                                           GSO 5/DS…..:2012  
 
282  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Annex  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Gulf Standard                                                           GSO 5/DS…..:2012  
 
283  
Annex  
(A) 
 
GUIDELINES FOR THE DEVELOPMENT OF MAXIMUM LEVELS FOR 
THE USE OF FOOD  ADDITIVES WITH NUMERICAL ACCEPTABLE 
DAILY INTAKES  
 
This annex is intended as a guidance to screen proposals for use of additives 
based on consideration of their  maximum use level and the physiological upper 
limit to the amount of food and drink that can be consumed  each day. The 
Annex is not intended for allocating p rovisions  for the use of an additive and  
cannot be used  for calculating accurate additive intakes  
 
1. FOOD ADDITIVES - BASIC PRINCIPLES FOR CALCULATION OF 
USE LEVELS  
The levels and quantities of food additives used in the Budget Method 
calculations should be expressed on  the same basis as the substances on 
which the ADI was allocated (e.g., an acid or its salts ) For foods sold as 
concentrates or powders intended for reconstitution before consumption, 
the Budget  calculation on the food additive use levels shoul d be 
performed on the ready -to-eat product  
 
2. ESTIMATION OF THE SAFETY ASPECTS OF USE LEVELS - FOOD 
ADDITIVES WITH NO  NUMERICAL ADI  
Food additives with an adi of “not specified ” 
When an additive has been allocated an ADI "not specified"12 it could in 
principle, be allowed for use in  foods in general with no limitation other 
than in accordance with Good Manufacturing Practices (GMP). It  should, 
however, be born in mind that ADI not specified does not mean that 
unlimited intake is ac ceptabl. The term is used by JECFA in case where 
"on the basis of the available data (chemical, biochemical , 
toxicological, and other) the total daily intake of the substance arising from 
its use at the levels necessary to  achieve the desired effect and from its 
acceptable back ground in food does not, in the opinion of the  Committee, 
represent a hazard to health"1  If, therefore, a substance is used in larger 
amounts and/or in a wider range of foods than originally envisaged  by 
JECFA it may be necessary to consult JECFA to ensure  that the new uses Gulf Standard                                                           GSO 5/DS…..:2012  
 
284 fall within the evaluation. For  example a substance may have been 
evaluated as a humectant without including a later use as a bulk  
sweetener, which could give considerable higher intake  
3. FOOD ADDITIVES EVALUATED AS “ACCEPTABLE” FOR 
CERTAIN PURPOSES  
In some cases, JECFA has been unable to allocate an ADI but 
nevertheless found a specific use of a  substance acceptable. In such cases, 
the additive in question should only be authorized in accordance with  the 
conditions specified. In case  of any other reported uses CCFA should 
request JECFA to re -evaluate the  
additive in question in ligh t of the new information on uses.  
 
4. ESTIMATION OF THE SAFETY ASPECTS OF USE LEVELS - FOOD 
ADDITIVES WITH  NUMERICAL ADI  
Fractions of the adi to be used for s olid food and beverages, respectively  
if an additive is proposed for use in both solid food and in beverages the 
full ADI cannot be used for both for  uses in solid food and uses in 
beverages. It is therefore necessary to allocate a fraction of the ADI to 
each of  the applications. As a first approach, it may be appropriate to 
assume that one -half of the ADI is allocated to  each solid and liquid 
foods. However, in special cases other fractions may be more appropriate 
as long as the  sum of the fractions does n ot exceed the figure for the ADI 
(e.g. FS=1/4 and FB=3/4 ; FS=1/6 and FB=5/6 (, 
where FS is the fraction for use in solid food and FB is the fraction for use 
in beverages). If the additive is  used only in solid food, then FS =1 and 
FB=0 and if the additive is used only in beverages, then FS=0 andFB=1  
 
V(a) FOOD ADDITIVE USES IN SOLID FOOD (FS ) 
 USE LEVELS BELOW FS X ADI X 40  
If the proposed use levels are below FS x ADI x 40, these food additive 
provisions could be suitable in food  in general . 
 
 USE LEVELS BELOW FS X ADI X 80  
If the proposed use levels are below FS x ADI x 80 they are acceptable 
provided the daily consumption of  
the foods containing the additive will usually not exceed half of the 
assumed maximum total solid food  intake (i.e., 12.5 g/kg bw/d ay. 
 Gulf Standard                                                           GSO 5/DS…..:2012  
 
285  
 
 
 USE LEVELS BELOW FS X ADI X 160  
If the proposed use levels are below FS x ADI x 160 they are acceptable 
provided the daily consumption of  the foods containing the additive will 
usually not exceed one fourth of the assumed maximum total solid  
food intake (i.e., 6.25 g/kg bw/day . 
 
 USE LEVELS BELOW FS X ADI X 320  
If the proposed use levels are below FS x ADI x 320 they could be 
accepted provided the daily consumption  of the foods containing the 
additive will usually not exceed one eighth of the assume d maximum total 
food intake (i.e., 3.13 g/kg bw/day . 
 
 USE LEVELS ABOVE FS X ADI X 320  
If the proposed levels are higher than FS x ADI x 320 they should only be 
accepted for products where  calculation of potential intake from all 
proposed uses will show tha t exceeding the ADI is unlikely, or if  
estimation of the intake of the additive based on more exact intake 
estimates methods show that the use  levels are acceptable (e.g., food 
consumption surveys ) 
 
V(b) FOOD ADDITIVE USES IN BEVERAGES (FL ) 
 USE LEVELS BELO W FL X ADI X 10  
If the proposed levels are below FL x ADI x 10 , the additive could be 
accepted for use in all beverages in general . 
 
 USE LEVELS BELOW FL X ADI X 20  
If the proposed use levels are below FL x ADI x 20 they could be 
accepted provided the dail y consumption  of beverages containing the 
additive will usually not exceed half of the assumed maximum total intake 
of beverage (i.e., 50 ml/kg bw/day . 
 
 USE LEVELS BELOW FS X ADI X 40  
If the proposed use levels are below FL x ADI x 40 they could be 
accepted provided the daily consumption  of beverages containing the 
additive will usually not exceed a fourth of the assumed maximum total 
intake of  beverage (i.e., 25 ml/kg bw/day . 
 Gulf Standard                                                           GSO 5/DS…..:2012  
 
286  USE LEVELS BELOW FL X ADI X 80  
If the proposed use levels are below FL x ADI x 80 they could be 
accepted provided the daily consumption  of beverages containing the 
additive will usually not exceed an eighth of the assumed maximum total 
intake  of beverage (i.e., 12.5 ml/kg bw/day ). 
 
 USE LEVELS ABOVE FL X ADI X 80  
Levels above FL  x ADI x 80 should only be accepted for products where 
calculation of potential intake will  show that exceeding the ADI is 
unlikely (e.g., strong alcoholic beverages ). 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Gulf Standard                                                           GSO 5/DS…..:2012  
 
287 Scientific References   
 
 
1. Codex General Standard For Food Additives Codex Stan 192 -1995.  
2. Commission Regulation (E U) No 1129/2011 Of 11 November 2011 
Amending Annex Ii To Regulation (E C) No 1333/2008 Of The European 
Parliament And Of The Council By Establishing A Union List Of Food 
Additives.  
3. Class Names And The Internation al Numbering System For Food Additives  
Cac/GL 36-1989 . 
4. SASO 1548/2011 “Sweeteners permitted to used in foodstuff.  
 
Prepared by team work:  
1 Dr. Mohammed  Abdullah   Alfawaz  Team Leader 
2 Dr. Mohammed Saleh Alamri  Member  
3 Dr. Mohamed  Fekry Serag El -Din   Member 
4 Mr. Faisal Mabrouk Alyami  Member/  Secretary