1 
 DRAFT AMENDMENT OF REGULATION 19, FOOD REGULATIONS 1985  
(Harmonisation of food additives pr ovisions with the Codex Standard) 
 
Malaysia is proposing to amend Regulation 19, Food Regulations 1985 to harmonize 
the food additive provisions under the F ood Regulations 1985 with Codex Standard 
(Codex Commodity Standard and Codex General Standard for Food Additive (GSFA). The proposed draft amendment prescribes that food additives as listed in Table IV of 
the Sixth B Schedule and food additives permitted under the Codex Alimentarius except 
for cyclamate is permitted to be added to food.  
 
The proportion of the addition of food additives to food shall not exceed the maximum 
proportion as prescribed under Table IV and Codex Standard. Where no maximum 
proportion is prescribed, the food additives shall be used in accordance with good 
manufacturing practice (GMP).  
 The proposed draft amendment also prescribes that the purity of the permitted food additive shall conform to the specification as prescribed in Table III of the Sixth B Schedule. Where no standard is prescribed in Table III, the purity shall conform to 
specifications as recommended by the Joint Food and Agriculture Organisation of the 
United Nations and World Health Organisation (FAO/WHO) Expert Committee on Food 
Additive (JECFA). 
 
Table III of Sixth B Schedule 
 
SIXTH (B) SCHEDULE 
(Regulation 19) 
 
STANDARD FOR CERTAIN PERMITTED FOOD ADDITIVE 
 
TABLE III 
 
1. Enzymatically modified stevia  
It shall be a substance obtained by using enzymatic process on stevia extract in the form of 
a white or yellowish powder, odourless and has a sweet taste.  
Assay not less than 60 per cent of steviol compounds and not more than 15 
per cent of non-reacting steviol compounds on a dry weight basis 
Melting point 196°C to 198°C 
Ash not more than 1 per cent  
Loss on drying 6 per cent water on drying at 105°C for 2 hours 
 
 
 
 2 
 2. Ice structured protein 
Ice structuring protein type III HPLC 12 preparation is a protein excreted from the 
fermentation of a genetically modified yeast ( Saccharomyces cerevisiae ) to which a 
synthetic gene encoding for the protein has been inserted into the yeast’s genome. 
 
Assay Not less than 5 g/L active ice structuring protein type III HPLC 
12 
pH 3.0+/-0.5 
Ash Not more than 2% Appearance Light brown aqueous preparation Heavy metals Not more than 2 mg/L 
Microbial limits  
Total microbial count <3000 per g Coliforms <10 per g 
Yeast and mould 
count <100 per g 
Listeria sp. Absent in 25 g 
Salmonella sp. Absent in 25 g 
Bacillus cereus <100 per g 
 
 
 
Table IV of Sixth B Schedule 
 
SIXTH (B) SCHEDULE 
(Regulation 19) 
 
PERMITTED FOOD ADDITIVE  
TABLE IV  
Food Additive  Functional 
class Food Maximum 
permitted 
proportion 
4-hexylresorcinol Antioxidant fresh, chilled and frozen 
crustacean 2 mg/kg 
(residue in 
the final 
product) 
Enzymatically modified stevia Sweetener Flavoured milk 
Filled milk 
Cultured milk Ice cream Ice confection 
Pickle 
Canned fruit, canned fruit 
cocktail 200 m/kg 
330 mg/kg 
330 mg/kg 330 mg/kg 270 mg/kg 
100 mg/kg 
330 mg/kg 
360 mg/kg 3 
 Jam, fruit jelly, marmalade 
Chutney 
Candied fruit or glazed fruit or 
crystallized fruit, Candied peel  
Fruit pulp, Fruit puree or fruit paste Table confection 
Dried or dehydrated vegetable 
Canned vegetable 
Peanut butter Tomato paste, tomato pulp, 
tomato puree 
Sugar confection 
Chewing gum Prepared cereal food Flour confection 
Soya bean milk, soya bean drink  
Meat paste Prepared fish 
Seri kaya 
Table-top sweetening substance 
Soup, soup stock 
Salad dressing, mayonnaise Chilli sauce, tomato sauce  Fish sauce, oyster sauce, oyster 
flavoured sauce 
Soya sauce or soya bean sauce or kicap 
Blended HVP sauce, hydrolysed 
vegetable protein sauce  
Soft drink 
Tea mix, premix coffee 330 mg/kg 
40 mg/kg 
 
330 mg/kg 
350 mg/kg 
40 mg/kg 70 mg/kg 
330 mg/kg 
165 mg/kg 
 
700 mg/kg 
3500 mg/kg 
350 mg/kg 
165 mg/kg 200 mg/kg 100 mg/kg 
100 mg/kg 
330 mg/kg 
GMP 
50 mg/kg 
350 mg/kg 
350 mg/kg 
350 mg/kg 
 
30 mg/kg 
 
165 mg/kg 
 
200mg/kg 
200mg/kg 
Ice structured protein Stabilizer Ice cream 
Dairy ice cream 100 mg/l 
100 mg/l 
Paprika oleoresin Colour Pasta 
Prepared cereal food 
Bread Flavoured milk 
Lactose hydrolized milk 
Butter Cheese, processed cheese, cheese paste, cheese spread or 
cheese mixture, club cheese  GMP 4 
 Cultured milk  
Ice cream 
Soft brown sugar, coloured sugar 
and icing sugar 
Sweetened creamer Non dairy creamer Flour confection 
Sugar confection 
Ice confection 
Table confection Manufactured meat and casing 
Fish paste, Fish sauce 
Belacan, cincalok, pekasam 
Oyster sauce and oyster flavoured sauce Fish keropok 
Margarine 
Vanaspati blended cooking oil 
Dried vegetable, canned 
vegetable 
Tomato paste 
Fermented soya bean product Soup and  soup stock Dried fruit, fruit puree 
Candied cherries , canned 
cherries and cherries in canned fruit cocktail 
Jam, Fruit jelly and marmalade 
Chilli sauce, Tomato sauce 
Pickle 
Fruit syrup, fruit cordial or fruit squash. Fruit juice drink and Fruit drink 
Flavoured syrup or flavoured 
cordial Flavoured drink 
Soft drink base or soft drink 
premix 
Botanical beverage mix. 
Wine cocktail, vermouth or wine aperitif 
Beer, lager, ale or stout 
Brandy, rum, whisky, liqueur and 5 
 shandy 
Food not elsewhere 
standardized