71[APPENDIX C

I. PROCESSING AIDS CATEGORIES:(1) Antifoaming Agents: Substances that reduce and hinder the formation of foam during
processing of liquid food products.
(2) Catalyst: Substances that increase the rate of a chemical reaction without itself undergoing any
permanent chemical change.
(3) Clarifying Agents and Filtration Agents: Substances that are used to remove suspended solids
from liquids by inducing flocculation and those substances which aid in the process of filtration.
(4) Lubricants, Release and Antistick Agents: Substances which help to reduce friction between
food contact surfaces and substances that provide critical barrier between molding surface and thesubstrate facilitating separation of cured part from the mold.
(5) Microbial Control Agents, Microbial Nutrients and Microbial Nutrient Adjuncts(a) Microbial Control Agents: Substances that can be used to inactivate target organisms in
the processing of foods.

(b) Microbial Nutrients and Microbial Nutrient Adjuncts: Substances that can be used toenhance the growth of the microbial culture intended to be used in food processing.

(6) Solvent for Extraction and Processing: Processing aids that help in the separation of aparticular substance from a mixture by dissolving that substance in a solvent that will dissolve it, butwhich will not dissolve any other substance in the mixture.
(7) Bleaching, Washing, Peeling and Denuding Agents: Substances that can be used in making
food products white or colorless and substances that aid in surface treatment (washing, denuding andpeeling) of food specified in these regulations.
(8) Flocculating Agents: Substances that promote flocculation by forming colloids and othersuspended particles in liquids to aggregate and forming a floc. Flocculants are used to improve thesedimentation or filterability of small particles.
(9) Contact Freezing and Cooling Agents: Substances that can cause rapid freezing on contact withfood.
(10) Desiccating Agent: Substances that extract water and prevent the formation of lumps during
manufacturing of food products. They are either soluble or insoluble substances that adsorb water
due to their chemical properties.
(11) Enzymes: These are macromolecular biological catalysts which accelerate chemical reactions in
the treatment or processing of raw materials, foods, or ingredients. The enzymes may be used as a
1|Version 1 (01.09.2023)

processing aid to perform any technological purpose if the enzyme is derived from the corresponding
source specified in the table.
(12) Generally permitted processing aids
This category includes processing aids which have different technological functions. They shall be
used as per the conditions specified in the corresponding table under these regulations.

II. USE OF PROCESSING AIDS IN FOOD PRODUCTS:
The processing aids listed in Table 1 to Table 12 may be used in the course of manufacture of foodspecified in the corresponding table, provided the final food contains not more than thecorresponding residue level specified in the Table.

S.
No.

TABLE 1: ANTIFOAMING AGENTS
Name of the processing Product Category
Residual levelaid(mg/kg)(Not more than)

1.

Coconut oil

JuicesGMP

2.

Hydrogenated coconut
oil

Confectionary

15

Vegetable protein

GMP

3.

Polydimethylsiloxane(INS 900a)

Beer, fats & oils, 10vegetable
protein,
Juices,Potato81
processing [,alcoholic
beverages]

4.

Polyethylene glycol(INS 1521)

All foods

GMP

5.

Propylene glycol(INS 1520)

All foods

GMP

6.

Sorbitan monolaurate(INS 493)

All foods

1

7.

Sorbitan monooleate(INS 494)
Vegetable fatty acid
estersAll foods

1

Juices

GMP

Polysorbate Sorbitan
Monolaurate

Sugar

GMP]

8.
81[9.

2|Version 1 (01.09.2023)

TABLE 2: CATALYSTS.
No.

Name of the processing Product Categoryaid

Residual Level(mg/kg)
Not more than1

Chromium (excluding
chromium VI)

Hydrogenated vegetable oil

0.1

2.

CopperHydrogenated vegetable oil

0.1

3.

Molybdenum

Hydrogenated vegetable oil

0.1

4.

NickelPolyols1

Hardened oil

0.8

Hydrogenated vegetable oil

1.5

5.

Potassium

Interesterified vegetable oil

1

6.

Potassium ethoxide

Interesterified vegetable oil

1

7.

SodiumInteresterified vegetable oil

1

8.
9.

Sodium ethoxide
Sodium methoxide

Interesterified vegetable oil
Interesterified vegetable oil

1
1

TABLE 3: CLARIFYING AGENTS AND FILTRATION AIDSS.
No.

Name of the processingaid

1.

Acid clays ofmontmorillonite

Fruit or vegetable juices, fruit
nectars, syrups 81[,oils] and wine

2.

Chitosan sourced from
Aspergillus niger

Wine, beer, cider, spirits andfood grade ethanol

GMP

3.

Chloro methylated
aminated styrenedivinyl benzene resin
Co-extruded polystyrene
and polyvinyl
polypyrrolidone

Sugar

1

4.

Product Category

Residual level(mg/kg)(Not more than)
GMP

Fruit or vegetable juices, fruit 1
nectars, syrups and 81[Alcoholic
beverages
includinglow

3|Version 1 (01.09.2023)

5.
6.

Copper sulphate(INS 519)
Diatomaceous earth

7.

Fish collagen, including
isinglass8.

Kaolin9.

Magnesium oxide(INS 530)
Perlite10.
11.

alcoholic and alcohol freecounterparts]
Fruit or vegetable juices, fruit
nectars, syrups and wine
Fruit or vegetable juices,
Alcoholic beverages including
low alcoholic and alcohol-freecounterparts (as filter powder),81[non-alcoholic
beverages,
sharbat, sugar syrups, synthetic
syrups and fruit syrups] 82[andhoney]
Fruit or vegetable juices, fruit
nectars, syrups and Alcoholic
beverages including low
alcoholic and alcohol-freecounterparts
Fruit or vegetable juices, fruit
nectars, syrups and wine
Fruit or vegetable juices, fruit
nectars, syrups and wine
Starch hydrolysis

GMP
GMP

GMP

GMP
GMP
GMP

Polyvinyl
polypyrrolidone(INS 1201)
12.
Shellac, bleached(INS 904)
13.
Synthetic magnesium
silicate(INS 553(i))
81[14. Calcium oxide(INS 529)

Fruit or vegetable juices, fruit
nectars, syrups and wine

GMP

Fruit or vegetable juices, fruit
nectars, syrups and wine
Edible oils

GMP

Preparation of Corn Flour

GMP

15.

Sugar

GMP]

Phosphoric acid(INS 338)

4|Version 1 (01.09.2023)

GMP

73[TABLE 4: LUBRICANTS, RELEASE AND ANTISTICK AGENTS

S.
No.

Name of the processing aid

1.

Acetylated
diglycerides(INS 472a)
Bees wax(INS 901)

2.

mono-

Product Category

and All foods

Residual level(mg/kg)(Not more than)100

All foods

GMP

All foods

GMP

3.

Calcium carbonate(INS 170 (i) )4.

Calcium and sodium salts of Confectionery
stearic acid

GMP

5.

Carnauba wax(INS 903)

Confectionery

GMP

6.

Coconut Oil

7.

Glycerin/Glycerol(INS 422)

Confectionery,bakery GMP
wares, salts, spices, soups,
cereal products
All foods
GMP

8.

Hydrogenated palm kernel oil Confectionery and bakery GMP(HPKO)
wares

9.

Hydrogenated vegetable oil All foods
(HVO)

GMP

10.

Icing sugar

Confectionery

GMP

11.

All foods

GMP

Confectionery

GMP

Confectionery

GMP

15.

Lecithin(INS 322 (i))
Liquid paraffin(INS 905 e)
Magnesium stearate(INS 470(iii))
Medium chain Triglyceride(MCT) (C6- C12)
Oleic acid16.

Palm oil/Palmolein

17.
18.

Rice starch
Sunflower oil

Confectionery,bakery GMP
wares, Salts, spices, soups
and cereal products
Confectionery
GMP
Confectionery,bakery GMP

12.
13.
14.

5|Version 1 (01.09.2023)

Confectionery,bakery GMP
wares and fruit Jelly
All foods
GMP

19.

Soybeanoil

20.

Thermally oxidisedbean oil(INS 479)
21.
White mineral oil(INS 905e)
81[22 Cocoa powder.
23.

Cottonseed oil

24.

Magnesium hydrogencarbonate(INS 504(ii))
Talc(INS 553(iii))

26.
27.

wares, Salts, spices, soups
81[, salts, spices, sauces,salads, protein products,
seasonings,
fruits&vegetable products, nuts &nut products, cereal] andcereal products
Confectionery and bakery GMP
wares
soya- All foods
320

Tricalcium phosphate(INS 341(iii))

All foods

GMP]

Chocolates

GMP

Fruits andvegetables, GMP
seasonings,
bakeryproducts, fruits & vegetableproducts, salt, spices andsoups, cereal and cereal
products, nut and nut
products
Snacks
GMP

Confectionary

GMP

SnacksGMP]

TABLE 5: MICROBIAL CONTROL AGENTS, MICROBIAL NUTRIENTS AND
MICROBIAL NUTRIENT ADJUNCTS
MICROBIAL CONTROL AGENT
S.
No.

Name
of
processing aid

the Product Category

1.

Dimethyl dicarbonate(INS 242)

Wine, Fruits and vegetablejuices,Water based flavoured drinks
2.
Lysozyme
Alcoholic beverages(INS 1105)
including low alcoholic andalcohol-free counterparts
6|Version 1 (01.09.2023)

Residual Level(mg/kg)(Not more than)Non-detectable

GMP

3.

Octanoic acidMeat, fruit and vegetables

GMP

4.

Sodium metasilicate(INS 550 (ii))

Meat and poultry
carcasses and cuts

GMP

5.

Sodium chlorite

GMP

6.

Salmonella phage
preparation (S16 andFO1a)Meat, fish, fruit andvegetables
Raw meat and poultry

GMP Maximum usage level shall not be more than 200 mg/kg for wine, 250 mg/kg for fruits andvegetable juices and its products and 250 mg/kg for water based flavoured drinks. Residue
shall be analyzed as per method specified in “Joint FAO/WHO Expert Committee on Food
Additives (JECFA) specification of Dimethyl dicarbonate”.
MICROBIAL NUTRIENTS AND MICROBIAL NUTRIENT ADJUNCTS (forsustaining microbial growth)S.
Name of the processing aid
Residual Level
No.
(mg/kg)(Not more than)
7. Adenine
GMP
8. Adonitol
GMP
9. Arginine
GMP
10. Asparagine
GMP
11. Aspartic acidGMP
12. Ammonium sulphate
GMP
13. Ammonium sulphite
GMP
14. Benzoic acidGMP
15. Biotin
GMP
16. Calcium pantothenate
GMP
17. Calcium propionate
GMP(INS 282)
18. Copper sulphate
GMP(INS 519)
19. Cysteine
GMP
20. Cysteine monohydrochloride
GMP
21. Dextran
GMP
22. Ferrous sulphate
GMP
23. Glutamic acidGMP
24. Glycine
GMP
25. Guanine
GMP
26. Histidine
GMP
27. Hydroxyethyl starch
GMP
28. Inosine
GMP
7|Version 1 (01.09.2023)

29. Inositol
30. Manganese chloride
31. Manganese sulphate
32. Niacin
33. Nitric acid34. Pantothenic acid
35. Peptone
36. Phytates
37. Polyvinylpyrrolidone(INS 1201)
38. Pyridoxine hydrochloride
39. Riboflavin(INS 101 (i))
40. Sodium formate
41. Sodium molybdate
42. Sodium tetraborate
43. Thiamine
44. Threonine
45. Trisodium orthophosphate
46. Uracil
47. Xanthine
48. Zinc chloride
49. Zinc sulphate

GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP

TABLE 6: SOLVENT FOR EXTRACTION AND PROCESSING
S. No. Nameofthe Product Category
processing aid

1.

Acetone2.

Benzyl alcohol

3.

Butanol

4.

Butan-2-ol

81[flavouring substances]

Residual Level(mg/kg)(Not morethan)30

Spice oleoresins

30

Colours2

Vegetable oils

0.1

Other foods

0.1

Fatty acids, 81[flavouring substances],colours
Fatty acids, 81[flavouring substances],colours
Spice oleoresins

GMP

Spice oleoresins

2

8|Version 1 (01.09.2023)

10
2

5.

Carbon dioxide(INS 290)

81[flavouring substances]

GMP

Spice oleoresins

GMP

6.

Cyclohexane

81[flavouring substances], vegetable

1

7.

Dibutyl etheroils
81[flavouring substances]2

8.

Diethyl ether

81[flavouring substances], colors

2

Spice oleoresins

29.

Dimethyl ether

81[flavouring substances]210.

Ethyl acetate

81[flavouring substances]

10

Spice oleoresins

50

Spice oleoresins

GMP

Other Foods

GMP

Spice oleoresins

30

13.

Ethylene dichloride(1,2 Dichloroethane)
Glycerol diacetate

All foods

GMP

14.

Glycerol monoacetate

All foods

GMP

15.

Heptane81[flavouring substances]

1

11.

12.

Ethyl alcohol

Vegetable oils
16.

17.

18.

19.

HexaneIsobutane

Isopropyl alcohol

Methyl alcohol81[flavouring substances], vegetable

5oils
Spice oleoresins

25

Chocolate and chocolate products

1

81[flavouring substances]

1

Other foods

0.1

Spice oleoresins

50

Other foods

10

Spice oleoresins50

9|Version 1 (01.09.2023)

20.

Methylene chloride(Dichloromethane)

Decaffeinated tea

2

Decaffeinated coffee

10

81[flavouring substances]

2

Spice oleoresins

30

Vegetable oils

0.02
2

21.

Methyl ethyl ketone(butanone)

22.

Methyl tert-butyl ether

Fatty acids, 81[flavouring substances],colourings, decaffeination of coffee,teaSpice oleoresins

23.

Propane81[flavouring substances]1

Edible oils

0.1

2

24.

Propan-1-ol

Spice oleoresins

1

25.

Toluene81[flavouring substances]

1

26.

Water

Spice oleoresins

GMP

TABLE 7: BLEACHING, WASHING, DENUDING AND PEELING AGENTS
S. No. Name of the processing Product Category
Residual levelaid(mg/kg)(Not more than)
1.
Ammonium persulphate
Yeast
GMP
(INS 923)
2.

Benzoyl peroxide(INS 928)

Fruits and vegetables

40(as benzoic acid)3.

Calcium hypochlorite

Fruits and vegetables, flours
and starches, water

4.

Carbonic acid

Tripe

1
(as available
chlorine)
GMP

5.

Chlorine(INS 925)

Fruits and vegetables, flours
and starches

6.

Chlorine dioxide

Fruits and vegetables, flours
and starches

10 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )1(as available
chlorine)1(as available
chlorine)

7.

Diammonium hydrogenorthophosphate

Canned fruits and vegetables

GMP

8.

Hydrogen peroxide

Fruits and vegetables, flours
and starches

59.

Peracetic acid

Fruits and vegetables

GMP

10.

Sodium bisulphite

11.

Sodium hypochlorite

12.

Sodium gluconate(INS 576)

Root and tuber vegetables
GMP(not meant for those intended
to be served or sold raw/freshto consumers)
Fruits and vegetables, flours 1(as available
and starches
chlorine)
Tripe
GMP

13.

Sodium laurate

Fruits and vegetables

14.

Sodium/ Potassium
metabisulphite

15.

Sodium peroxide

Root and tuber vegetables
25(not meant for those intended
to be served or sold raw/freshto consumers)
5
Root and tuber vegetables

82[16.]

Calcium oxide (INS 529)
(on dry basis)

Dried Ginger; whole andpowder (unbleached or
bleached)

GMP

20,000]TABLE 8: FLOCCULATING AGENTS
S.
No.

Name of the processing Product Categoryaid

1.

Citric acid(INS 330)
Glucono delta lactone(INS 575)
Lactic acid(INS 270)
Malic acid(INS 296)
Sour whey

2.
3.
4.
5.

Unripened cheese – Paneer andChhana11 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Residual level
mg/kg(Not more than)
GMP

6.

VinegarTATATABLE 9: CONTACT FREEZING AND COOLING AGENTS
S. No.

Name of the processing Product Categoryaid

1

Liquid Nitrogen(INS 941)

Dairy-based
creamdesserts

Residual level(mg/kg)(Not more than)-Ice GMPTABLE 10: DESICCATING AGENTS
S.
No.

Name of the processing
aid

Product Category1Corn starch

Icing sugar

Residual level(mg/kg)(Not more than)
GMP

73[TABLE

11: ENZYMES (for treatment or processing of raw materials, foods, or
ingredients)
S.No
.

1.

2.
3.

4.

Name of the EnzymeSourcein order of Enzyme
Commission(EC)
numberGlucose oxidase
Aspergillusniger(EC No. 1.1.3.4)
Aspergillusoryzae
Catalase(EC No. 1.11.1.6)
Glycero-phospholipid
cholesterolacyltransferase(EC No. 2.3.1.43)
Transglutaminase(EC No. 2.3.2.13)

Residual level(mg/kg)(Not more
than)
GMP

Aspergillusniger

GMP

Bacillus licheniformis

GMP

Streptomyces mobaraensis

GMP

12 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )5.

Lipase triacylglycerol(EC No. 3.1.1.3)

Rhizopusoryzae

GMP

Fusariumoxysporum
Thermomyceslanuginosus
Rhizopusniveus
Carica papaya
Rhizomucormiehei
Aspergillusniger
Candida rugosa(cylindracea)
Pregastric bovine (calf) tissue
Pregastric ovine (lamb) tissue
Penicilliumroquefortii
Porcine pancreas
Mucorjavanicus(Mucorcircinelloides f.
circinelloides)
Rice bran
6.

7.
8.
9.
8.
9.
10.
11.
12.
13.

Phospholipase A2(EC No. 3.1.1.4)

Streptomyces violaceoruber

GMP

81[Aspergillus niger

GMP]

Lysophospholipase(EC No. 3.1.1.5)
Pectin esterase(EC No. 3.1.1.11)
Acylglycerol lipase(EC No. 3.1.1.23)
Phospholipase A1(EC No. 3.1.1.32)
Phytase(EC No. 3.1.3.8)
Phosphodiesterase I(EC No. 3.1.4.1)
Phospholipase D(EC No. 3.1.4.4)
Hemicellulase(EC No. 3.2.1)

Aspergillusniger

GMP

Aspergillusniger

GMP

Penicilliumcamembertii

GMP

Aspergillusniger

GMP

Aspergillusniger

GMP

Leptographiumprocerum

GMP

Streptomyces cinnamoneus

GMP

Aspergillusniger

GMP

Trichodermareesei/ longibrachiatum
Aspergillusoryzae

GMP

Alpha amylase(EC No. 3.2.1.1)

Aspergillusniger
Bacillus licheniformis

13 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Bacillus amyloliquefaciens
Bacillus subtilis
Bacillus stearothermophilus
Cereal (barley) malt
Cereal (barley) malt
14.

15.

Beta amylase(EC No. 3.2.1.2)

Glucan 1,4-α-glucosidase(or Glucoamylase or acidmaltase)(EC No. 3.2.1.3)

GMP

Bacillus amyloliquefaciens
Hordeumvulgare (barley)
81[Soybean

GMP]

Aspergillusniger

GMP

Aspergillusoryzae
Trichodermareesei
Rhizopusoryzae

16.

Cellulase(4-β-D-glucan 4glucanohydrolase)(EC No. 3.2.1.4)

Penicilliumfuniculosum

GMP

Aspergillusniger
Humicolainsolens
Rasamsonia (Talaromyces)
emersonii
Trichodermareesei

17.

Beta-glucanase (endobeta glucanase or endo1,3-beta- glucanase)(EC No. 3.2.1.6)

Aspergillusniger

GMP

Bacillus amyloliquefaciens
Rasamsonia (Talaromyces)
emersonii
Trichodermareesei
Aspergillusaculeatus
Penicilliumfuniculosum
Bacillus subtilis
Trichodermaharzianum
Disporotrichumdimorphosporum
Humicolainsolens

18.
19.

Inulinase(EC No. 3.2.1.7)
Endo-1,4-beta-xylanase(EC No. 3.2.1.8)

Aspergillusniger

GMP

Aspergillusniger
Bacillus licheniformis

GMP

Disporotrichumdimorphosporum
Rasamsonia (Talaromyces)
emersonii
14 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Trichodermareesei(longibrachiatum)
Humicolainsolens
20.
21.

22.
23.
24.

25.

26.

Dextranase(EC No. 3.2.1.11)
Polygalacturonase(pectinase)(EC No. 3.2.1.15)
Lysozyme(EC No. 3.2.1.17)
Alpha-glucosidase(EC No. 3.2.1.20)

Chaetomiumerraticum

GMP

Aspergillusniger

GMP

Beta-glucosidase(EC No. 3.2.1.21)

Alpha-galactosidase(melibiase)(EC No. 3.2.1.22)

Beta-galactosidase(lactase)(EC No. 3.2.1.23)

Aspergillusaculeatus
Gallus gallus egg

GMP

Aspergillusniger
Trichodermareesei

GMP

Aspergillusniger

GMP

Kluyveromyceslactis
Trichodermareesei/
longibrachiatumCL 847

GMP

Aspergillusoryzae

GMP

Aspergillusniger

GMP

Morterellavinacea
Saccharomyces carlsbergensis
Kluyveromyceslactis

GMP
GMP
GMP

Bacillus circulans
Saccharomyces sp.
Aspergillusniger
Aspergillusoryzae

27.

Beta- fructofuranosidase(invertase or saccharase)(EC No. 3.2.1.26)

Saccharomyces cerevisiae

GMP

Kluyveromycesfragilis
Saccharomyces carlsbergensis
Saccharomyces cerevisiae

28.
29.
30.

Trehalase(EC No. 3.2.1.28)
Endo-1,3-β-xylanase(EC No. 3.2.1.32)
Pullunase

Trichodermareesei

GMP

Humicolainsolens

GMP

Bacillus acidopullulyticus

GMP

15 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )(EC 3.2.1.41)

31.

32.

33.

34.

Alpha
Arabinofuronosidase(EC No. 3.2.1.55)
Glucan1,3betaglucosidase(EC No. 3.2.1.58)
Mannanase (Mannan
endo-1,4-betamannosidase)(EC No. 3.2.1.78)
Protease (Bacteria)(EC No. 3.4)

Bacillus brevis
Bacillus circulans
Bacillus naganoensis
Klebsiellaaerogenes
Aspergillusniger

GMP

Trichodermaharzianum

GMP

Trichodermareesei

GMP

Aspergillusniger

GMP

Bacillus amyloliquefaciens

GMP

Bacillus licheniformis
Bacillus subtilis
Geobacilluscaldoproteolyticus

35.

Protease (Fungi)(EC No. 3.4)

36.

Aminopeptidase(EC No. 3.4.11.1)
37.
Serine protease(subtilisin)(EC No. 3.4.21.62)
81[37a Oryzin(EC No. 3.4.21.63)
38.
PIII-type proteinase(Lactocepin)(EC No. 3.4.21.96)
39.
Papain(EC No 3.4.22.2)
40.
Ficin
(EC No. 3.4.22.3)
41.
Bromelain(EC No 3.4.22.33)
42.
Chymosin(EC No. 3.4.23.4)
81[42a Aspergillopepsin I(EC No. 3.4.23.18)42b
43.

Aspergillopepsin II(EC No. 3.4.23.19)
Endo(thia)peptidase(EC No. 3.4.23.22)

Aspergillusniger

GMP

Aspergillusoryzae
Aspergillusoryzae

GMP

Bacillus licheniformis

GMP

Aspergillus melleus

GMP]

Lactococcuslactis subsp. cremoris(strain SK11)

GMP

Carica papaya

GMP

Figs

GMP

Ananascomosus/bracteatus

GMP

Kluyveromyceslactis

GMP

Aspergillus niger
Aspergillus oryzae
Aspergillus niger

GMP
GMP
GMP]

Cryphonectria (Endothia) parasitica

GMP

16 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Mucorpepsin 81[(Aspartic
proteinase)](EC No. 3.4.23.23)
81[44a Thermolysin(EC No. 3.4.24.27)

Rhizomucormiehei

GMP

Bacillus stearothermophilus
Geobacillus caldoproteolyticus

GMP
GMP]

45.

Bacillus amyloliquefaciens

GMP

81[Bacillus subtilis

GMP]

44.

81

[45a

45b
46.
47.
48.

Metalloproteinase(Bacillolysin)
81[Metalloendopeptidase](EC No. 3.4.24.28)
Glutaminase(EC No. 3.5.1.2)
Protein glutaminase(EC No. 3.5.1.44)
AMP deaminase(EC No. 3.5.4.6)
Pectin lyase(EC No. 4.2.2.10)
Glucose isomerase(or xylose isomerase)(EC No. 5.3.1.5)

Bacillus amyloliquefaciens

GMP

Chryseobacterium proteolyticum

GMP]

Aspergillusmelleus

GMP

Streptomyces murinus
Aspergillusniger

GMP

Streptomyces rubiginosus

GMP

Streptomyces murinus

GMP

Streptomyces olivaceus
Streptomyces olivochromogenes
Microbacteriumarborescens
Actinoplanesmissouriensis
All enzymes are from non-genetically modified sources]

80[TABLE 11 A: Enzymes derived from Genetically Modified Microorganisms (GMM)

S.No.

EnzymeName

1.

Glucoseoxidase

Production
Organism

Aspergillus
oryzaeDonor Organism
or Source

Functionalandtechnological
purpose

Indicative
food uses

Aspergillus niger

Doughstabilizer

Baking andother cerealbased
processes(bread, pasta,
noodles,snacks)Bakeryproducts and(EC No.
1.1.3.4)

Aspergillus
Penicillium
niger
chrysogenum
17 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Doughstabilizer, foodResiduallevel(mg/kg)(Not more
than)
GMP

GMP

preservative,
color stabilizer
and for
reducedalcohol wine
production

2.

HexoseoxidaseAspergillus
niger

Aspergillus niger

Hansenulapolymorpha

Chondrus crispus

Aspergillus
niger

Aspergillus niger(EC No.
1.1.3.5)

3.

Catalase(EC No.
1.11.1.6)

18 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )other cereal
based
products (e.g.
pasta,
noodles,snacks),Egg
processing,fruit andvegetable
processing,
Production ofbeer andother cereal
based
beverages
For conversion In foodof glucose toprocessing to
gluconic acidremoveGMP
in presence of glucose anddissolved
oxygen andoxygenin bakeryapplication
To catalyze the In food
GMP
oxidation ofprocessing of
C6 sugars into wide range of
their
products forcorresponding doughlactones andstrengtheninghydrogen, oxygenperoxide
scavenging,
curd
formationand to reduce
theoccurrence ofexcessive
maillard
reactions
Catalyzes the
In food
GMP
decomposition processingof hydrogenfor enzymatic
peroxide to
production ofwater andgluconic
oxygenacid, removalof hydrogen
peroxide or
generation ofoxygen in

4.

PeroxidaseTrichoderma
reesei

Aspergillus niger

Aspergillus
niger

Marasmiusscorod
onius(EC No.
1.11.1.7)

5.

Phosphati Bacillus
dylcholine licheniformis-sterol Oacyltransf
erase

7.

8.

( EC No.
2.4.1.25)
Triacylgly
cerol
LipaseGMP

Modificationofphospholipids
to lysophospholipids
and cholesterolester

Rhodothermus
obamensis

Converts
amylose intoamylopectin

Starchprocessing

Bacillus
amyloliquefacie
nsThermusthermophilus

Modificationof thestructuralproperties ofstarch to
mimic fat.

Starchprocessing

GMP

Aspergillus
niger

Fusarium
culmorum

Improvementof texture of
fat in bakery
products,
flavourmodification,interesterificati
on of fats,
degumming ofoils and fats

Production ofbakeryproducts
dairy
processing
oils and fatsprocessing

GMP

1,4-alpha- Bacillus subtilis
glucanbranching(EC No.
2.4.1.18)4-αglucanotr
ansferase(amylomaltase)

Dairy
processing(whey
processing)andProduction ofbakeryproducts
Baking,dairy, egg
processing,fats and oils
Processing,meat
processing

GMP

Aeromonassalmo
nicida( EC No.
2.3.1.43)
6.

Catalyzes thedecompositionof hydrogen
peroxide towater andoxygenPreservation of
raw milk,
yoghurt andcheesefoods andbeverages
For egg
processing(EC No.
3.1.1.3)

19 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )GMP

Kluyveromyces
lactisCalf, goat, lamb

Improvementof texture of nbakeryproducts,
flavourmodification,interesterificati
on of fats,
degumming ofoils and fats
Improvementof texture ofbakeryproducts,
modifying egg
yolk for use incakepreparation
anddegumming ofoils and fats
Degumming ofoils and fats

Production ofbakeryproducts
dairy
processing
oils and fatsprocessing

GMP

Hansenulapolymorpha

Fusarium
heterosporum

Production of
Bakeryproducts, egg
processing,fats and oils
processing

GMP

Aspergillus
niger

Candidaantarctica

Oils and Fatsprocessing

GMP

Aspergillus
oryzaeHumicolalanuginosa andFusarium
oxysporum

Improvementof texture ofbakeryproducts,
flavourmodification,
modifying egg
yolk for use incakepreparationinteresterificati
on of fats,
degumming ofoils and fats

Fusarium
oxysporum

Improvementof texture ofbakeryproducts,
flavourmodification,
modifying egg
yolk for use incakepreparation

Bakery andother cerealbased
GMP
products(bread, pasta,
noodles,snacks),brewing andother cerealbased
beverages,
egg
processing
oils and fatsprocessing
Bakery and
GMP
other cerealbased
products(bread, pasta,
noodles,snacks)Aspergillus
oryzae20 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Eggprocessing,

9.

Phospholi
pase A2

Aspergillus
oryzaeThermomyces
lanuginosus

Aspergillus
oryzaeRhizomucor
mieheiTrichoderma
reesei

Aspergillus niger

Aspergillus
niger

Porcine pancreas

Aspergillus
niger

Aspergillus niger(EC No.
3.1.1.4)

10.

Lysophos
pholipase(EC No.
21 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )interesterificati
on of fats,
degumming ofoils and fats
Improvementof texture ofbakeryproducts,
flavourmodification,
modifying egg
yolk for use incakepreparation,interesterificati
on of fats,
degumming ofoils and fatsbrewing andother cerealbased
beverages
Bakery andother cerealbased
products(bread, pasta,
noodles,snacks),brewing andother cerealbased
beverages
egg
processing
oils and fatsprocessing
Interesterificati oils and fats
on of fats,processing
degumming ofoils and fats
As a
For use inprocessing aid baking andin food
brewing
manufacturing process, into catalyze the thehydrolysis of
manufacture
ester bonds inof cereal
triglycerides
beverage, inprimarily in 1
pasta
and 3 positions production,of fatty acids
and inin triglycerides potablewith release of alcohol
fatty acids and production
glycerolOil
Production ofdegummingbakeryproducts ,egg
processing,oils and fatsprocessing
DoughBakery andstabilizer,
other cerealImprovement
basedof texture of
products(brea

GMP

GMP

GMP

GMP

GMP

3.1.1.5)

11.

Pectinesterase

Aspergillus
niger

Aspergillus niger

Aspergillus
oryzaeAspergillus
aculeatus

Aspergillus
oryzaeFusarium
venenatum

Aspergillus
niger
Aspergillus
niger
Aspergillus
niger

Aspergillus niger(EC No.
3.1.1.11)

12.

Phospholi
pase A1(EC No.
3.1.1.32)

13.

3-phytase(EC No.
3.1.3.8)

Talaromyces
leycettanus
Aspergillus niger(A. niger also
includeA.
tubingensis)

22 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )bakeryproducts,
enhancefiltration rateof syrups, Degumming ofoils and fats
Juiceextraction,
concentration
andclarification offruit juices,gelation offruit, and to
modify texture
and rheology
of fruit andvegetablebased products
Juiceextraction,
concentration
andclarification offruit juices,gelation offruit, and to
modify texture
and rheology
of fruit andvegetablebased products
To modify thefunctionalityof dairy
products andits ingredients
De-gummingof oils and fats
De-gummingof oils and fats
Phytatereduction in
cereals andlegumesd, pasta,
noodles,snacks)starch based
products
oils and fatsprocessing
Fruit andvegetable
products,
flavouring
production

GMP

Fruit andvegetable
products

GMP

Milk anddairy based
products

GMP

Oils and fatsprocessing
Oils and Fatsprocessing
Bakeryproducts andother cereal
and legume
based
products (e.g.
pasta,

GMP
GMP
GMP

14.

Trichoderma
reesei

Buttiauxella sp.

Hydrolysisof phytic acid

Pichia pastoris(now renamedas
Komagataellaphaffiï)
Bacillus
licheniformis
Pseudomonas
fluorescens

Soil

De-gummingof oils and fatsnoodles,snacks),soy sauce
In potablealcohol
production
and inanimal feed
Oils and fatsprocessing

Bacillusthuringiensis
Soil

De-gummingof oils and fats
De-gummingof oils and fats

Oils and fatsprocessing
Oils and fatsprocessing

GMP.

(EC No.
3.1.4.11)

Bacillus
licheniformis

Pseudomonas sp62186

De-gummingof oils and fats

Oils and Fatsprocessing

GMP

Alpha –
amylaseBacillus subtilis

Alicyclobacillus
pohliae

Bakeryproducts

GMP

Bacillus
licheniformis

Bacillus
licheniformis

Antistaling
agent incombination
with lipase
Liquefaction
and thinning ofstarch,fermentation,
Starchprocessing into
dextrins and ofoligosaccharides.
High DEmaltodextrin
production

Bacillus
licheniformis

Geobacillus
stearothermophilusPhytase(EC No.
3.1.3.26)

15.

Phospholi
pase C(EC No.
3.1.4.3)

16.

17.

Phosphoinositide
phospholi
pase C(EC No.
3.2.1.1)

23 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Brewing,
Potablealcohol
production,
Grain or
Carbohydrate, nonalcoholic
Beverages,
and bakery
products,
processing ofstarch forotherpurposesLiquefaction
Processing ofand thinning of starch forstarch,baking,fermentation,
brewing andstarchfermentation
processing into
dextrins and

GMP

GMP

GMP

GMP

GMP

oligosaccharides and highDEmaltodextrin.
Liquefaction
and thinning ofstarch,fermentation

Bacillus
licheniformis

Cytophaga sp.

Pseudomonas
fluorescens

Thermococcales

Aspergillus
niger

Rhizomucor
pusillus

Trichoderma
reesei

Aspergillus
clavatus

Trichoderma
reesei

Aspergillus
kawachii

Bacillus
amyloliquefacie
nsBacillus
As processing
amyloliquefaciens aid in food
manufacturing
to hydrolyze
polysaccharides

24 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Starchprocessing into
dextrins andoligosaccharides and highDEmaltodextrin
Starchprocessing into
dextrins andoligosaccharides and highDEmaltodextrin
Starchprocessing into
dextrins and ofoligosaccharides. High DEmaltodextrin
production
Starchprocessing into
dextrins and ofoligosaccharides. High DEmaltodextrin
production

Processing ofstarch forbaking andbrewing
processes
Processing ofstarch forbaking,brewing andfermentation

GMP

Processing ofstarch forbaking,brewing andfermentationand otherprocesses
In
Carbohydrate
or starch
processing,brewing andpotablealcohol
production
In
Carbohydrate
or starch
processing,brewing andpotablealcohol
production
Carbohydrate
or grainprocessing,potablealcohol
production,
brewing,
cerealprocesses,
non-alcoholic

GMP

GMP

GMP

GMP

GMP

beverages

18.

19.

Betaamylase

Trichoderma
reesei

Aspergillus
terreusStarchprocessing into
dextrins and ofoligosaccharides. High DEmaltodextrin
production

Bacillus
licheniformis

Bacillus flexus

Starchprocessing into
maltoseTrichoderma
reesei

Processing ofpolysaccharides andoligosaccharid
es forimproved
fermentation
andliquefaction
Processing ofpolysaccharides andoligosaccharid
es forimproved
brewing
fermentation,clarificationand starchliquefaction ,starchliquefaction
andSaccharificationProcessing ofpolysaccharides andoligosaccharid
es forimproved
brewing(EC No.
3.2.1.2)
Glucoamy Trichoderma
reeseilase(Glucan1,4alphaglucosidas
e or Acidmaltase or
Amyloglu
cosidase)
Aspergillus
niger(EC No.
3.2.1.3)

Aspergillus
niger

Gloeophyllum
trabeum

Aspergillus niger

25 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Brewing,
GMP
Potablealcohol
production,
grain orcarbohydrate,
non-alcoholic
beverages,
cerealprocesses
StarchGMP
processing
for maltosebased syrups
Brewing,
GMP
fermentationand starchliquifaction
andsaccharifaction

GMP
Brewing,
fermentationand starchliquifaction
andsaccharifactionBrewing,
fermentationand starchliquefaction
andsaccharificati
on

GMPAspergillus
niger

Talaromyces
emersonii

Aspergillus
niger

Trametes
cingulata

Aspergillus
niger

Penicillum
oxalicum

Trichoderma
reesei

Aspergillus
fumigatus

26 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )fermentation,clarificationand starchliquefaction
Processing ofpolysaccharides andoligosaccharid
es forimproved
brewing
fermentation,clarificationand starchliquefaction
Processing ofpolysaccharides andoligosaccharid
es forimproved
brewing
fermentation,clarificationand starchliquefaction
andSaccharificationProcessing ofpolysaccharides andoligosaccharid
es forimproved
brewing
fermentation,clarificationand starchliquefactionan
dSaccharificati
onProcessing ofpolysaccharides andoligosaccharid
es forimproved
fermentation

Brewing,
fermentationand starchliquefaction
andsaccharificati
on processes

GMP

Brewing,
fermentationand starchliquefaction
andsaccharificati
on processes

GMP

Brewing,
GMP
fermentationand starchliquifaction
andsaccharifactionForcarbohydrate
or grainprocessing,brewing andpotablealcohol

GMP20.

Cellulase(EC No.
3.2.1.4)

21.

Betaglucanase(endobeta
glucanaseor endo1,3-betaglucanase

Trichoderma
reesei

Fusariumverticillioides

Trichoderma
reesei

Aspergillus
fumigatus

Trichoderma
reesei

Penicillium
emersonii

Trichoderma
reeseiTrichoderma
reesei

Bacillus subtilis

Bacillus subtilis

27 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )andliquefaction

production

Processing ofpolysaccharides andoligosaccharid
es forimproved
fermentation
andliquefaction
Hydrolysis ofamorphous
cellulose
Hydrolysis ofamorphous
cellulose.
Saccharification
As processing
aid in food
manufacturing
or breakdownof cellulose

For
carbohydrate
or grainprocessing,brewing andpotablealcohol
production

GMP

Brewing

GMP

Brewing

GMP

For
carbohydrate
processing,potablealcohol
production,maceration in
fruit andvegetable
processing,brewing andwine
production
and in foodprocessing ofother wide
range ofproducts likecoffeeBrewing
processes

GMP

Hydrolysis ofbeta-glucans,to improve thebrewing
properties of
beer

GMP

)

22.

(EC No.
3.2.1.6)
Xylanase(Endo1,4-betaxylanase)

Aspergillus
niger

Aspergillus niger

Aspergillus
oryzaeHumicolalanuginosus

Bacillus subtilis

Bacillus subtilis

Trichoderma
reeseiTalaromyces
leycettanus(EC No.
3.2.1.8)

28 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Hydrolysis ofplant
carbohydrates
to improve
quality ofbakeryproducts(firmness,
stiffness,consistency
and others)Doughstabilizer,
enhancing loaf
volume,enhance crumb
structure and
bloom
Dough
stabilizer,
ehancing loaf
volume,enhance crumb
structure
bloom andloaf softening,hydrolysis ofplant
carbohydrates
to improve
quality ofbakeryproducts(firmness,
stiffness,consistency
and others)
To improve
filtration in
brewing,
Starchliquefactionand enhance
oil extraction
from grain

Bakery andother cereal
based
products

GMP

Bakeryproducts

GMP

BakeryGMP
products,
carbohydrate
or starch
processing,
Brewing,
Potablealcohol
production,
non-alcoholic
beverages
processing

Baking andBrewing andoil extraction-

GMP

Aspergillus
niger

Rasamsonia
emersonii

Trichoderma
reesei

Aspergillus niger

Aspergillus
oryzaeAspergillus
aculeatus

Bacillus
licheniformis

Bacillus
licheniformis

Trichoderma
reesei

Fusariumverticillioides

29 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Doughstabilizer,
enhancing loaf
volume,crumb
structure,
bloom and loaf
softening,
improving
filtration in
brewing, starchliquefaction
Doughstabilizer,
enhancing loaf
volume,crumb
structure,
bloom and loaf
softening, toimprovefiltration in
brewing, starchliquefaction
Doughstabilizer,
enhance loaf
volume,crumb
structure,
bloom and loaf
softening, toimprovefiltration in
brewing, starchliquefaction
Doughstabilizer,
enhancer ofloaf volume,
enhance crumb
structure,bloom and loaf
softening.
starchliquefaction
Hydrolysis ofplant
carbohydrates

Bakeryproducts
production ofbeer andother cereal
based
beverages

GMP

Brewing and GMP
bakingproductspota
ble alcohol
production,
non-alcoholic
beverages

Bakingbrewing andother cerealbased
beverages
andstarchprocessing

GMP

Baking andbrewing
processes
grain
treatment

GMP

As
processing
aid in

GMP

23.

24.

25.

to improve
quality ofbakeryproducts(firmness,
stiffness,consistency
and others)
Extraction andclarification ofjuice fromfruits andvegetables,
extraction offlavors

carbohydrate
or starch
processing
and potablealcohol
production

Fruit andvegetable
processing,flavouring
production

GMP

Aspergillus niger

Aids infermentation,hydrolysis ofterminal, nonreducing (1~4)-linked
alpha-Dglucose
residues withrelease ofalpha-Dglucose

Brewing andstarchprocessing

GMP

Kluyveromyces
lactisKluyveromyces
lactisDairy
products andprocessing

GMP

Bacillus subtilis

Bifidobacteriumbifidum

Hydrolysis oflactose content
of in whey or
milk
Hydrolysis oflactose content
of whey or
milk

GMP

Aspergillus
niger

Aspergillus
oryzaeDairy
products and, productionof GOS(galactooligosacchari
de)
Dairy
products andprocessing

Bacillus
licheniformis

BifidobacteriumbifidumDairyproducts andprocessing

GMP

Aspergillus
EndoPolygalact niger
uronase(Pectinase)(EC No3.2.1.15)
Trichoderma
Alphaglucosidas reeseie(EC No3.2.1.20)

Lactase(Betagalactosidase)(EC No3.2.1.23)

Aspergillus niger

30 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Hydrolysis oflactose content
of whey or
milk
Hydrolysis oflactose content
of whey or
milk

GMP

Bacillus subtilis

26.

Trehalase(EC No3.2.1.28)

27.

Pullulanase

Lactobacillus
delbrueckii subsp.
bulgaricus

Aspergillus
oryzaeAspergillus
oryzaeHydrolysis oflactose content
of in whey or
milk

Trichoderma
reeseiTrichoderma
reesei

Aspergillus
niger

Myceliophthorasepedonium

Bacillus
licheniformis

Bacillusderamificans

Bacillus subtilis

Bacillus
acidopullulyticus

Bacillus subtilis

Bacillusderamificans

Starchprocessing forfermentation
Starchprocessing forfermentation
Hydrolysis ofpullulan instarchprocessing,as processing
aid in efficient
starchhydrolysis andsaccharificationHydrolysis ofpullulan instarchprocessing
Hydrolysis ofpullulan in
grain
processing
Separation ofsoluble andstarch or(EC No3.2.1.41)

28.

Hydrolysis oflactose content
of in whey or
milk

Trichoderma
Talaromyces
Alphapinophilus
arabinofu reeseiranosidas
31 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )In dairy
processing,
GOS(galactooligosaccharide)production
andproduction of
low lactose
products
In dairy
processing,
GOS(galactooligosaccharide)production
andproduction of
low lactose
products
Brewing
process

GMP

Brewing
process

GMP

GMP

GMP

Brewing
GMP
processes andproduction ofsweeteners,
manufactureof starch or
carbohydrate
processing

Brewing
GMP
processes andmanufactureof sweeteners
Brewing and GMP
starchprocessing
Potablealcohol
production

GMPglutenfractionse29.

(EC No.
3.2.1.55)
Maltotetr
aohydrolaseorglucan1,4-alphamaltotetr
aohydrolase

Bacillus
licheniformis

Pseudomonas
stutzeri(saccharophila)

Doughstabilizer, antistaling agent inbaking,antiretrogradati
on agent toenhance thequality
attributes ofbakeryproducts

Baking,carbohydrate
or grainprocessing

GMP

Aspergillus
niger

Talaromyces
leycettanus

Hydrolysis ofmannan to
inhibit gel
formation
during freezedrying of theinstant coffee

Coffeeprocessing

GMP.

Bacillus subtilis

Geobacillus
stearothermophilusBakeryproducts andsweetener
syrups

GMP

Bacillus
licheniformis

Geobacillus
stearothermophilusAnti-staling
agent toprevent
retrodegradatio
n of starch inbaking,industry.
Production of
tailor-madesweetener
syrups withlow viscosity,
high maltose
contents
Anti-staling
agent toprevent retrodegradation of
starch in
baking,industry.
Production ofAsprocessing
aid in bakery,starchprocessing,brewing andpotablealcohol

GMP(EC No.
3.2.1.60)
30.

31.

Mannanendo-1,4betamannosid
ase (βmannanase)(EC No.
3.2.1.78)
Glucan1,4-alphamaltohydrolase(Maltogenic alphaamylase )(EC No3.2.1.133)

32 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )32.

Carboxypeptidase

Aspergillus
niger

Aspergillus niger

Bacillus
licheniformis

Nocardio
psisprasina

Fusarium
venenatum

Fusarium
oxysporum

Aspergillus
niger

Aspergillus niger(EC No.
3.4.16.5)

33.

34.

Chymotrypsin(EC No.
3.4.21.1)
Serineproteasewithtrypsin
specificity
Or(Trypsin)(EC No.
3.4.21.4)
Acidprolylend
opeptidasetailor-madesweetener
syrups withlow viscosity,
high maltose
contents
Used toaccelerate thedevelopmentof flavors andthe de-bittering
during theripening
process ofcheese.
debitteringage
nt in cheese
manufacture.
Increaseddigestibility ofprotein andreduceallergenicity
Increaseddigestibility ofprotein andreduceallergenicity

Degradation of
cereal storage
proteins tosmaller
peptides for
optimal(EC No.
fermentation
3.4.21.26)
beer stability,
prevention ofchill haze
without loss of
foam
properties
Bacillus subtilis Bacillus
Facilitates
36.
Serineamyloliquefaciens protein
proteasehydrolysis(Subtilisin
33 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )35.

Cheese,enzymemodifiedcheese,cheesepowders andfermented
meat

GMP

Proteinhydrolysis,
yeast
processing

GMP.

Dairy
processing
proteinhydrolysis

GMP

Beer andother cereal
based
beverages

GMP

Proteinprocessing

GMPduring
processing)(EC No.
3.4.21.62)

37.

Chymosin

Bacillus
licheniformis

Pyrococcus
furiosus

Hydrolysis ofproteins

Bacillus subtilis

Bacillus lentus

To catalyze
proteinhydrolysis

Trichoderma
reeseiBos taurus(bovine)Kluyveromyces
lactisTrichoderma
reesei

Bovine prochymosin
Trichoderma
reeseiMilk
Coagulant,
processing aid
in cheesemanufacturing.
Chymosin
helps incoagulating
milk byhydrolyzing
milk protein
Milk
Coagulant
Catalyseshydrolysis ofproteins withbroad
specificity(EC No.
3.4.23.4)

38.

Aspergillo
pepsin I,
aspartic
protease)(EC No.
3.4.23.18)

34 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Proteinhydrolysis
and proteinhydrolysatesAs
processing
aid in plant
proteinprocessing,fish andseafoodproteinprocessing,
yeast
processing,animalproteinprocessing,xanthan gum
processing,andmicroalgae
processing
Milk or dairy
processing,production ofcheese, whey
and lactose

GMP

Milk
processing
Processing ofproteins,
clarificationof fruit andvegetable
juices andalcoholicdrinks,modificationof wheat

GMP

GMP.

GMP

GMP

39.

40.

Mucorpep Aspergillus
oryzaesin(Mucorrennin)(EC No.
3.4.23.23)
Bacillolysi Bacillus
amyloliquefacienns(Bacillus
metalloen
dopeptidase)

Rhizomucor
mieheiMilk
coagulation incheese making.

Bacillus
Proteinamyloliquefaciens processing into
peptides andhydrolysate(EC No.
3.4.24.28)

Bacillus subtilis

Bacillus
Proteinamyloliquefaciens processing into
peptides andhydrolysate

35 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )gluten inbakeryproducts
Dairyprocessing

Production ofbakeryproducts andother cereal
based
products (e.g.
pasta,
noodles,snacks),production ofbeer andother cereal
based
beverages,
dairy
processing,flavouring
production,
production of
cereal based
distilled
alcoholicbeverages,
proteinprocessing
and
yeast
processing
Production ofbakeryproducts andother cereal
based
products (e.g.
pasta,
noodles,snacks),production ofbeer and

GMP

GMP

GMP

41.

Asparagin Aspergillus
niger
ase

Aspergillus niger

Reduceacrylamide
levelsAspergillus
oryzaeAspergillus
oryzaeReduceacrylamide
levelsBacillus subtilis

Pyrococcus
furiosus

Reduceacrylamide
levels(EC No3.5.1.1)

36 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )other cereal
based
beverages,
dairy
processing,flavouring
production,
production of
cereal based
distilled
alcoholicbeverages,
proteinprocessing
and
yeast
processing
Production ofbakeryproducts andother cereal
based
products (e.g.
pasta,
noodles,snacks)potatoprocessing
andcoffeeprocessing
Baking andother cerealbased
processes(bread, pasta,
noodles,snacks)coffeeprocessing
andpotatoprocessing
Baking andother cerealbased
processes(bread, pasta,
noodles,

GMP

GMP

GMP

42.

Bacillus
licheniformis

Bacillus
licheniformis

Acetolact Bacillus
licheniformis
atedecarboxy
lase(Alpha acetolactatedecarboxy
lase)

Bacillus brevis

Glutaminase(EC No.
3.5.1.2)

43.

(EC No.
4.1.1.5)

Bacillus subtilis

Brevibacillus
brevis37 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )In controlling
the taste andflavor offermented
foods
containing
ingredientssuch as;casein, whey
protein, soy
and wheatproteinIn brewing
beverageprocesses andbeveragealcohol(distilling)processes 1)
Reducesformation ofdiacetyl during
fermentationand thereby areduction of
the offflavours 2)
Enhances
maturation
process andtherebyreduces
production
time.
Butanoatemetabolism and C-5
branched
dibasic acidmetabolism

snacks)coffee andcocoa
processing
fruit andvegetable
processing
Dairy
processing
egg
processing
proteinprocessing
yeast
processing

GMP

Brewing andotherproduction of
cereal based
alcoholicbeverages

GMP

In brewing
and potablealcohol
production

GMP

44.

Pectinlyase

Aspergillus
niger

Aspergillus niger

Enhances juice
extraction
fromvegetables andfruits and forjuice
clarification

Streptomyces
rubiginosus

Streptomyces
rubiginosus

Reversible
isomerizationof glucose tofructose(EC No.
4.2.2.10)

45.

Glucoseisomerase(EC No.
5.3.1.5)

Fruit andvegetable
processing,production ofwine,
flavouring
production
andcoffeeprocessing
Production ofhigh fructose
corn syrup

73[TABLE 12: GENERALLY PERMITTED PROCESSING AIDSS No. Nameofprocessing aid

the Functional/
Technological
Purpose1.

Activated carbon

Adsorbent,
decolourizing agent

2.

Ammonium carbonate

pH control agent

Acidity regulator

Cocoa
mixes GMP
(powders) andcocoa
mass/cakeAll foods
GMP(INS 503(i))
3.

Ammonium hydroxide

ResidueLevel(mg/kg)
(Not
more
than)
Sugars, oils and GMP
fats,juices,81[alcoholic
beverages]
Product
Category(INS 527)
4.

Ammonium sulphate

Decalcification agent

Edible casings

5.

Amino acids

Microbial nutrient

6.

Alum
Coagulant(AluminiumsulphateorPotassium
aluminiumsulphate)

AlcoholicGMP
beverages
including low
alcoholic andalcoholfreecounterparts

38 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )

GMP

GMP

GMP ]

7.

Argon

Propellent
packaging gas

and All foods

GMP

Beta-cyclodextrin

Encapsulating

Butter

GMP(INS 459)

and thickening agent

9.

BiotinMicrobial nutrient

All foods

GMP

10.

Bone phosphate (INS Emulsifier, moisture All
foods GMP
542)
retention agent
except milk andmilk products(INS 938)
8.

11.

Calcium carbonate

Sequestrant

All foods

GMP

Polishing agent

All foods

GMP

AlcoholicGMP
beverages
including low
alcoholic and GMP
alcoholfreecounterparts(INS 170 (i) )12.

Calcium chloride

Buffering agent

13.

Calcium sulfate

Buffering agent

14.

Calcium and sodium Polishing agent
salts of stearic acid15.

Carbon dioxide

Gassing/aerating agent All foods

GMP

16.

(INS 290)
Citric acid

Sequestrant

GMP

17.

(INS 330)
Chlorine dioxide

Water treatment

18.

Ethyl acetate

Cell disruption
yeast

19.

Ethyl Alcohol

Carriersolvent All foods,flavouring agent

39 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Confectionery

Oils & fats

Alcoholicbeverages
including low
alcoholic andalcoholfreecounterpartsof Yeast

GMP

1
(as
available
chlorine)

GMP

GMP

20.

Ethylene diamine tetra Metal sequestrant
acetic acid21.

Furcellaran(INS 407)

Thickener,
gelling All foods
agent,
stabilizer,
emulsifier

GMP

81
Malting,[grain Cereals
processing steps forfermentation(alcoholic beverages)]

GMP

22.

Gibberellic acid23.

Glucono delta lactone Raising(GDL)
sequestrant(INS 575)

24.

Glycerin/ Glycerol

Edible fats and GMPoils and related
products

agent, Unripened
GMP
cheese – Paneer
and Chhana

Polishing agent

All foods

GMP

hydrolysing Protein
products

GMP

26.

Hydrogenated glucose Sweetener, humectant, All foods
syrupstexturizer, stabilizer,
bulking agent(INS 965 (ii))

GMP

27.

HVO (Hydrogenated Lubricant
for All foods
vegetable oil)conveyor belts forcountline products

GMP

28.

Icing sugar

Polishing agent

Confectionery

GMP

29.

Indole acetic acid

Malting

Cereals

GMP

30.

Isopropyl alcohol

Glazing agent

All foods

GMP

31.

L-Cysteine
salt)

Flour products

75

32.

Lactic acid

Alcoholicbeverages

GMP(INS 422)
25.

Hydrochloric acid(INS 507)(orProteinagent

HCl Dough conditioner

Acidity regulator

40 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )including low
alcoholic andalcoholfreecounterparts
33.

Liquifiedammonia

anhydrous Bacterial nutrient

34.

Liquid paraffin

All foods

GMP

Polishing agent

Confectionery

GMP

pH control agent

All foods

GMP

Polishing agent

Confectionery

GMP

in Extruded foods

GMP(INS 905 e)
35.

Magnesium hydroxide(INS 528)

36.

Magnesium stearate(INS 470(iii))

37.

Mono and diglycerides Emulsifierof fatty acids
extrusion(INS 471 )38.

Nicotinamide

Microbial nutrient

All foods

GMP

39.

Nitrogen gas

Foaming agent

All foods

GMP(INS 941)
40.

Oak dust/chips

Ageing agent

AlcoholicGMP
beverages
including low
alcoholic andalcoholfreecounterparts

41.

OxygenPropellant

All foods(INS 948)

Aerating agent

AlcoholicGMP
beverages
including low
alcoholic andalcoholfreecounterparts

41 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )

GMP

42.

Paraffin

Coating agent

Cheeseand GMPcheese products

43.

Phospholipids

Emulsifier,antioxidant

All foods

GMP

Phosphoric acid (INS Acidulant, sequestrant, All foods
338)
synergist
for
antioxidants

GMP(INS 322 (i))
44.

Buffering agent

45.

Polyethylene glycols

Carrier
excipientsolvent, All foods

GMP

Polyglycerol esters of Emulsifierinteresterifiedricinoleic
acid

All foods

GMP

All foods

GMP(INS 1521)
46.

AlcoholicGMP
beverages
including low
alcoholic andalcoholfreecounterparts(INS 476)
47.

Polyoxyethylene
stearate

40 Emulsifier(INS 431)
48.

Polyvinyl acetate

Preparation of waxes

Cheeseand GMPcheese products

49.

Potassium carbonate pH control agent(INS 501(i))

Cocoa
mixes GMP
(powders) andcocoa
mass/cake50.

Potassium dihydrogen pH control agent
phosphate

All foods

GMP

All foods

GMP(INS 340)
51.

Potassium hydroxide

pH control agent

42 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )(INS 525)
52.

Potassium
metabisulphite

Antioxidant

Alcoholicbeverages
including low
alcoholic andalcoholfreecounterparts(INS 224)

53.

Propylene
alginate

glycol Stabilizer,
emulsifier

thickener, All foods

Maximum
usage
level shallnotbemore than
50 mg/kg
GMP(INS 405)

Foam stabilizer

AlcoholicGMP
beverages
including low
alcoholic andalcoholfreecounterparts

54.

Rice starch

Polishing agent

Confectionery

55.

Salt (NaCl)

Ion exchange

AlcoholicGMP
beverages
including low
alcoholic andalcoholfreecounterparts

56.

SilicaAnticaking agent

All foods

GMP

Soap absorbing agent

Ediblevegetable oils

GMP

Free flowing agent

All foods

GMP

57.

Sodiumacid Preventionof Frozen
pyrophosphate (SAPP) darkening of frozen vegetables
uncooked French fries

GMP

58.

Sodium bicarbonate

All foods

GMP

Sodiumcalcium Stabilizer, leavening All foods
polyphosphate silicate agent,emulsifier,

GMP(INS 551)

pH control agent

GMP(INS 500 (ii))
59.

43 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )60.

(INS 452 (i))

nutrient

Sodium carbonate

pH control agent

All foods

GMP

Sodiumdihydrogen pH control agent
phosphate

All foods

GMP

pH control agent

All foods

GMP

Water treatment

Alcoholic1(asbeverages
available
including low chlorine)
alcoholic andalcoholfreecounterparts(INS 500(i))
61.

(INS 339)
62.

Sodium Hydroxide(INS 524)

63.

Sodium Hypochlorite

64.

Sodium metabisulphite Dough conditioner

Flour products

60(INS 223)

Softening agent

Corn kernel

60

Reducing agent

AlcoholicGMP
beverages
including low
alcoholic andalcoholfreecounterparts

Anticaking agent

All foods

GMP

65.

Sodium silicate(INS 550 (i))

66.

Sodium sulphite

Dough conditioner

Flour products

60

67.

Sulphuric Acid

pH control agent

All foods

GMP

Corn kernel

GMP(INS 513)
68.

Sulphurous acid

Softening agent

69.

Sulphur dioxide

Controlof Malting
nitrosodimethylamine

44 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )750

(INS 220)in malting

70.

Tannic Acid
(INS 181)

71.
72.

Vitamin B12
Vitamin C

Clarifying
agent, Juices
flavouring
agent,
flavour adjunctMicrobial nutrient
All foods
Microbial nutrient
All foods

73.

Yeast

Fermenting Agent

74.

Zinc sulphate

Mineral Salt

81

Calcium hypochlorite

Disinfectant

[75

GMP

AlcoholicGMP.]
beverages
including low
alcoholic andalcoholfreecounterparts
Water treatment 1 (asavailable
chlorine)]

International Numbering System (INS) for Food AdditivesThe following list is only for identifying the food additive and their synonyms as publishedby the Codex on 23.11.2005 Codex. For the latest updates, JECFA/Codex website may bereferred to (www.codexalimentarius.net, www.codexalimentarius.net/web/jecfa.jsp)
A. List sorted by INS number
Sl.

INS
Food Additive Name

Technical functions

3

4

No. Number
1

2

1.

100

Curcumins

Colour2.

100(i)

CurcuminColour3.

100(ii)

Turmeric

Colour4.

101

Riboflavins

Colour5.

101(i)

Riboflavin

Colour6.

101(ii)

Riboflavin 5’-phosphate, sodium

Colour7.

102

Tartrazine

Colour45 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )

8.

103

AlkanetColour

9.

104

Quinoline yellow

Colour

10.

107

Yellow 2G

Colour11.

110

Sunset yellow FCF

Colour12.

120

Carmines

Colour13.

121

Citrus red 2

Colour14.

122

Azorubine / Carmoisine

Colour15.

123

Amaranth

Colour16.

124

Ponceau 4R

Colour17.

125

Ponceau SXColour18.

127

Erythrosine

Colour

19.

128

Red 2G

Colour20.

129

Allurared AC/Fast Red E

Colour21.

130

Manascorubin

Colour22.

131

Patent blue V

Colour23.

132

Indigotine

Colour24.

133

Brilliant blue FCF

Colour25.

140

Chlorophyll

Colour26.

141

Copper chlorophylls

Colour27.

141(i)

Chlorophyll copper complex,

Colour28.

141(ii)

Chlorophyll copper complex,
sodium and potassium Salts

Colour29.

142

Green S

Colour30.

143

Fast green FCF

Colour31.

150a

Caramel I-plain

Colour32.

150b

Caramel II – caustic sulphite

46 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Colourprocess
150c

Caramel III – ammonia process

Colour34.

150d

Caramel IV-ammonia sulphite
Process

Colour35.

151

Brilliant black PN

Colour36.

152

Carbon black (hydrocarbon)

Colour

37.

153

Vegetable carbon

Colour38.

154

Brown FK

Colour39.

155

Brown HTColour40.

160a

Carotenes

Colour

41. 160a(i)Beta-carotene (synthetic)

Colour

42. 160a(ii)Natural extracts

Colour43.

160b

Annatto extracts

Colour44.

160c

Paprika Oleoresins

Colour45.

160d

Lycopene

Colour46.

160e

Beta-apo-carotental

Colour47.

160f

Beta-apo-8’-carotenic acid, methyl
or ethyl ester
Colour48.

161a

Flavoxanthin

Colour49.

161b

LuteinColour50.

161c

Krytoxanthin

Colour51.

161d

Rubixanthin

Colour52.

161eVioloxanthin

Colour53.

161f

Rhodoxanthin

Colour54.

161g

Canthaxanthin

Colour55.

162

Beet redColour33.

47 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )

56.

163

Anthocyanins

Colour57.

163(i)

Anthocyanins

Colour58.

163(ii)

Grape skin extract

Colour

59. 163(iii)Blackcurrant extract

Colour60.

164

Gardenia yellow

Colour61.

166

Sandalwood

Colour62.

170

Calcium carbonates

Surface colourant, anticaking agent,stabilizer

63.

170(i)

Calcium carbonate

anticaking agent

64.

170(ii)

Calcium hydrogen carbonate

anticaking agent

65.

171

Titanium dioxide

Colour66.

172

Iron oxides

Colour67.

172(i)

Iron oxide, black

Colour68.

172(ii)Iron oxide, red

Colour

69. 172(iii)

Iron oxide, yellow

Colour70.

173

Aluminium

Colour71.

174

SilverColour

72.

175

Gold

Colour73.

180

Lithol rubine BK

Colour74.

181

Tannins, food grade

Colour, emulsifier, stabilizer, thickener

75.

182

OrchilColour

76.

200

Sorbic acidPreservative

77.

201

Sodium sorbate

Preservative

78.

202

Potassium sorbate

Preservative

79.

203

Calcium sorbate

Preservative

80.

209

Heptyl p-hydroxybenzoate

Preservative

48 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )

81.

210

Benzoic acidPreservative

82.

211

Sodium benzoate

Preservative

83.

212

Potassium benzoate

Preservative

84.

213

Calcium benzoate

Preservative

85.

214

Ethyl p-hydroxybenzoate

Preservative

86.

215

Sodium ethyl p-hydroxybenzoate

Preservative

87.

216

Propyl p-hydroxybenzoate

Preservative

88.

217

Sodium propyl p-hydroxybenzoate Preservative

89.

218

Methyl p-hydroxybenzoate

90.

219

Sodium methyl p-hydroxybenzoate Preservative

91.

220

Sulphur dioxide

Preservative, antioxidant

92.

221

Sodium sulphite

Preservative, antioxidant

93.

222

Sodium hydrogen sulphite

Preservative, antioxidant

Preservative

94.

223

Sodium metabisulphite

Preservative, bleaching agent,antioxidant

95.

224

Potassium metabisulphite

Preservative, antioxidant

96.

225

Potassium sulphite

Preservative, antioxidant

97.

226

Calcium sulphite

Preservative, antioxidant

98.

227

Calcium hydrogen sulphite

Preservative, antioxidant

99.

228

Potassium bisulphate

Preservative, antioxidant

100.

230

Diphenyl

Preservative

101.

231

Ortho-phenylphenol

Preservative

102.

232

Sodium o-phenylphenol

Preservative

103.

233

Thiabendazole

Preservative

104.

234

Nisin

Preservative

105.

235

Pimaricin (natamycin)

Preservative49 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )

106.

236

Formic acidPreservative

107.

237

Sodium formate

Preservative

108.

238

Calcium formate

Preservative

109.

239

Hexamethylene tetramine

Preservative

110.

240

Formaldehyde

Preservative

111.

241

Gum guaicum

Preservative

112.

242

Dimethyl dicarbonate

Preservative

113.

249

Potassium nitrite

Preservative, colour fixative

114.

250

Sodium nitrite

Preservative, colour fixative

115.

251

Sodium nitrate

Preservative, colour fixative

116.

252

Potassium nitrate

Preservative, colour fixative

117.

260

Acetic acid, glacial

Preservative, acidity regulator

118.

261

Potassium acetates

Preservative, acidity regulator

119. 261(i)Potassium acetate

Preservative, acidity regulator

120. 261(ii)Potassium diacetate

Preservative, acidity regulator

Sodium acetates

Preservative, acidity regulator,
Sequestrant

Sodium acetate

Preservative, acidity regulator,
Sequestrant

Sodium diacetate

Preservative, acidity regulator,
Sequestrant

121.

262

122. 262(i)123. 262(ii)

124.

263

Calcium acetate

Preservative, stabilizer, acidity
Regulator

125.

264

Ammonium acetate

Acidity regulator

126.

265

Dehydroacetic acidPreservative

127.

266

Sodium dehydroacetate

Preservative

128.

270

Lactic acid (L-, D—and Dl-)

Acidity regulator

50 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )

129.

280

Propionic acidPreservative

130.

281

Sodium propionate

Preservative

131.

282

Calcium propionate

Preservative

132.

283

Potassium propionate

Preservative

133.

290

Carbon dioxide

Carbonating agent, Packing agent

134.

296

Malic acid (DL-L-)

Acidity regulator, flavouring agent.

135.

297

Fumaric acid

acidity regulator

136.

300

Ascorbic acid (L)Antioxidant

137.

301

Sodium ascorbate

Antioxidant

138.

302

Calcium ascorbate

Antioxidant

139.

303

Potassium ascorbate

Antioxidant

140.

304

Ascorbyl palmitate

Antioxidant

141.

305

Ascorbyl stearate

Antioxidant

142.

306

Mixed tocopherols

Antioxidant

143.

307

Alpha-tocopherol

Antioxidant

144.

308

Synthetic gamma-tocopherol

Antioxidant

145.

309

Synthetic delta-tocopherol

Antioxidant

146.

310

Propyl gallate

Antioxidant

147.

311

Octyl gallate

Antioxidant

148.

312

Dodecyl gallate

Antioxidant

149.

313

Ethyl gallate

Antioxidant

150.

314

Guaiac resin

Antioxidant

151.

315

Isoascorbic acid

Antioxidant

152.

316

Sodium isoascorbate

Antioxidant

153.

317

Potassium isoascorbate

Antioxidant

51 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )

154.

318

Calcium isoascrobate

Antioxidant

155.

319

Tertiary butylhydroquinone

Antioxidant

156.

320

Butylated hydroxyanisole

Antioxidant

157.

321

Butylated hydroxytoluene

Antioxidant

158.

322

Lecithins

Antioxidant, emulsifier

159.

323

Anoxomer

Antioxidant

160.

324

Ethoxyquin

Antioxidant

Sodium lactate

antioxidant, synergist, humectant,bulking agent

161.

325

162.

326

Potassium lactate

antioxidant, synergist, acidity
Regulator

163.

327

Calcium lactate

acidity regulator, flour treatment agent

164.

328

Ammonium lactate

acidity regulator, flour treatment agent

165.

329

Magnesium lactate (D-,L-)acidity regulator, flour treatment agent

Citric acid

acidity regulator, synergist for
Sequestrant

Sodium citrates

acidity regulator, sequestrant emulsifier
stabilizer

Sodium dihydrogen citrate

acidity regulator, sequestrant emulsifer,stabilizer

Disodium monohydrogen citrate

acidity regulator, stabilizer,
sequestrant, emulsifier

170. 331(iii)

Trisodium citrate

acidity regulator, sequestrant,
emulsifier, Stabilizer

171.

Potassium citrates

acidity regulator, sequestrant, Stabilizer

172. 332(i)Potassium dihydrogen citrate

acidity regulator, sequestrant, Stabilizer

173. 332(ii)Tripotassium citrate

acidity regulator, sequestrant, Stabilizer

calcium citrates

acidity regulator, firming agent,
Sequestrant

166.

167.

330

331

168. 331(i)169. 331(ii)

174.

332

333

52 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )

175.

334

Tartaric acid [L(+)-]

acidity regulator, sequestrant,
antioxidant synergist

176.

335

Sodium tartrates

Stabilizer, sequestrant,

177. 335(i)Monosodium tartrate

Stabilizer, sequestrant

178. 335(ii)Disodium tartrate

Stabilizer, sequestrant

179.

Potassium tartrate

Stabilizer, sequestrant

180. 336(i)Monopotassium tartrate

Stabilizer, sequestrant

181. 336(ii)Dipotassium tartrate

Stabilizer, sequestrant

182.

337

Potassium sodium tartrate

Stabilizer, sequestrant

183.

338

Orthophosphoric acid

acidity regulator, antioxidant Synergist

Sodium phosphates

acidity regulator, texturizer,
sequestrant, stabilizer Emulsifier, water
retention agent

Monosodium orthophosphate

Acidity regulator, texturizer,
Sequestrant, stabilizer, Emulsifier,water retention agent

Disodium orthophosphate

acidity regulator, texturizer,
sequestrant, stabilizer Emulsifier, water
retention agent

Trisodium orthophosphatesequestrant, stabilizer, Emulsifier,water retention agent, acidity regulator,
Texturizer

Potassium Phosphates

acidity regulator, texturizer,
sequestrant, stabilizer, Emulsifier,water retention Agent

184.

336

339

185. 339(i)186. 339(ii)187. 339(iii)

188.

340

acidity regulator, texturizer,

189. 340(i)190. 340(ii)Monopotassium orthophosphatesequestrant, stabilizer Emulsifier, water
retention Agent

Dipotassium orthophosphate

acidity regulator, texturizer,
sequestrant, stabilizer, Emulsifier,water retention Agent

53 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )191. 340(iii)

192.

341

193. 341(i)194. 341(ii)Tripotassium orthophosphate

acidity regulator, texturizer,
sequestrant, stabilizer, Emulsifier,water retention Agent

Calcium phosphates

acidity regulator, texturizer, water
retention agent, flour treatment agent,raising agent, firming agent, anticaking
agent

Monocalcium orthophosphate

acidity regulator, texturizer, water
retention agent, flour treatment agent,firming agent, anticaking agent

Dicalcium orthophosphate

acidity regulator, texturizer, flour
treatment agent, raising agent, firming
agent, anticaking Agentacidity regulator, texturizer, water
retention agent, flour
treatment agent, firming agent,

195. 341(iii)

Tricalcium orthophosphateanticaking agent
acidity regulator, flour

196.

342

Ammonium phosphates

treatment agent
acidity regulator, flour

197. 342(i)Monoamonium orthophosphate

treatment agent
acidity regulator, flour

198. 342(ii)Diammonium orthophosphate

treatment agent
acidity regulator, anticaking

199.

343

Magnesium phosphates

Agentacidity regulator, anticaking

200. 343(i)Monomagnesium orthophosphate

Agentacidity regluator, anticaking

201. 343(ii)Dimagnesium orthophosphate

54 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Agentacidity regulator, anticaking
202. 343(iii)

Trimagnesium orthophosphate

Agent

203.

344

Lecithin citrate

Preservative

204.

345

Magnesium citrate

acidity regulator

205.

349

Ammonium malate

acidity regulator

206.

350

Sodium malates

acidity regulator, humectant

207. 350(i)Sodium hydrogen malate

acidity regulator, humectant

208. 350(ii)Sodium malate

acidity regulator, humectant

209.

Potassium malates.

acidity regulator

210. 351(i)Potassium hydrogen malate

acidity regulator

211. 351(ii)Potassium malate

acidity regulator

212.

Calcium malates

acidity regulator

213. 352(i)Calcium hydrogen malate

acidity regulator

214. 352(ii)Calcium malate

acidity regulator

215.

353

Metatartaric acid

acidity regulator

216.

354

Calcium tartrate

acidity regulator

217.

355

Adipic acid

acidity regulator

218.

356

Sodium adipates

acidity regulator

219.

357

Potassium adipates

acidity regulator

220.

359

Ammonium adipates

acidity regulator

221.

363

Succinic acid

acidity regulator

351

352

acidity regulator, flavour
222. 364(i)Monosodium succinate

Enhancer
acidity regulator, flavour

223. 364(ii)Disodium succinate

55 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Enhancer

224.

365

Sodium fumarates

acidity regulator

225.

366

Potassium fumarates

acidity regulator

226.

367

Calcium fumarates

acidity regulator

227.

368

Ammonium fumarates

acidity regulator

228.

370

1, 4-Heptonolactone

acidity regulator, sequestrant

229.

375

Nicotinic acidColour retention agent

230.

380

Ammonium citrates

acidity regulator

231.

381

Ferric ammonium citrate

anticaking agent
Thickener, gelling agent,

232.

383

Calcium glycerophosphate

Stabilizer
Antioxidant, Preservative,

233.

234.

384

Isopropyl citrates

385

Calcium disodium ethylenediamine-tetra-acetate

Sequestrant
Antioxidant, Preservative,
Sequestrant

Disodium ethylene-diamine-tetra-

Antioxidant, Preservative,

235.

386

acetateSequestrant

236.

387

Oxy stearin

Antioxidant, sequestrant

237.

388

Thiodipropionic acid

Antioxidant

238.

389

Dilauryl thiodipropionate

Antioxidant

239.

390

Distearyl thiodipropionate

Antioxidant

240.

391

Phytic acid

Antioxidant

241.

399

Calcium lactobionate

Stabilizer

242.

400

Alginic acid

Thickener, stabilizer
Thickener, stabilizer, gelling

243.

401

Sodium alginate

56 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )

Agent

244.

402

Potassium alginate

Thickener, stabilizer

245.

403

Ammonium alginate

Thickener, stabilizer
Thickener, stabilizer, gelling

246.

404

Calcium alginate

Agent, antifoaming agent

247.

405

Propylene glycol alginate

Thickener, emulsifier

248.

406

Agar

Thickener, gelling agent, Stabilizer

Carrageenan and its Na, K,

Thickener, gelling agent,407

NH4 salts (includes furcellaran)

Stabilizer

407a

Processed Euchema Seaweed(PES)

Thickener, stabilizer

249.

250.

Thickener, gelling agent,
251.

408

Bakers yeast glycan

Stabilizer
Thickener, gelling agent,

252.

409

Arabinogalactan

Stabilizer

253.

410

Carob bean gum

Thickener, Stabilizer

254.

411

Oat gum

Thickener, Stabilizer
Thickener, Stabilizer,

255.

412

Guar gumEmulsifier
Thickener, Stabilizer,

256.

413

Tragacanth gum

Emulsifier

257.

414

Gum arabic (acacia gum)Thickener, Stabilizer
Thickener, Stabilizer,

258.

415

Xanthan gum

emulsifier, foaming agent

259.

416

Karaya gum

Thickener, Stabilizer

260.

417

Tara gumThickener, Stabilizer

261.

418

Gellan gum

Thickener, Stabilizer, gelling

57 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )AgentThickener, Stabilizer,
262.

419

Gum ghatti

Emulsifier
Sweetener, Humectant,sequestrant, Texturizer,

263.

420

Sorbitol and sorbitol syrup

Emulsifier

264.

421

Mannitol

Sweetener, anticaking agent

265.

422

GlycerolHumectant, bodying agent

266.

424

Curd lan

Thickener, Stabilizer

267.

425

Konjac flour

Thickener

268.

429

Peptones

Emulsifier

269.

430

Polyoxyethylene (8) stearate

Emulsifier

270.

431

Polyoxyethylene (40) stearate

Emulsifier

Polyoxyethylene (20) sorbitan
271.

432

Monolaurate

Emulsifier, dispersing agent

Polyoxyethylene (20) sorbitan
272.

433

Monoleate

Emulsifier, dispersing agent

Polyoxyethylene (20) sorbitan
273.

434

Monopalmitate

Emulsifier, dispersing agent

Polyoxyethylene (20) sorbitan
274.

435

Monostearate

Emulsifier, dispersing agent

Polyoxyethylene (20) sorbitan
275.

436

Tristearate

Emulsifier, dispersing agent
Thickener, emulsifier,

276.

440

Pectins

Stabilizer, gelling agent

277.

441

Superglycerinated hydrogenatedEmulsifier

58 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )rapeseed oil
Ammonium salts of phosphatidic
278.

442

Acid

Emulsifier

279.

443

Brominated vegetable oil

Emulsifier, stabilizer

280.

444

Sucrose acetate isobutyrate

Emulsifier, stabilizer

281.

445

Glycerol esters of wood resin

Emulsifier, stabilizer

282.

446

Succistearin

Emulsifier
acidity regulator, texturizer,
sequestrant, stabilizer,
Emulsifier, water retention

283.

450

Diphosphates

Agentacidity regulator, texturizer,
sequestrant, stabilizer,
Emulsifier, water retention

284. 450(i)Disodium diphosphate

Agentacidity regulator, texturizer,
sequestrant, stabilizer,
Emulsifier, water retention

285. 450(ii)Trisodium diphosphate

Agentacidity regulator, texturizer,
sequestrant, stabilizer,
Emulsifier, water retention

286. 450(iii)

Tetrasodium diphosphate

Agentacidity regulator, texturizer,
sequestrant, stabilizer,

287. 450(iv)Dipotassium diphosphate

59 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Emulsifier, water retention

AgentEmulsifier, Stabilizer, acidity
regulator, raising agent
Sequestrant, water retention
288. 450(v)Tetrapotassium diphosphate

Agentacidity regulator, texturizer,
sequestrant stabilizer,
Emulsifier, water retention

289. 450(vi)Dicalcium diphosphate

Agent
Emulsifier, raising agent,stabilizer, sequestrant, acidity,

290. 450(vii)

Calcium dihydrogen diphosphate

regulator, water retention agent
acidity regulator, texturizer,
sequestrant, stabilizer,
Emulsifier, water retention

291. 450 (viii) Dimagnesium diphosphate

Agent
Sequestrant, acidity regulator

292.

451

Triphosphates

Texturizer
Sequestrant, acidity regulator,

293. 451(i)Pentasodium

Texturizer
Sequestrant, acidity regulator,

294. 451(ii)Pentapotassium triphosphate

Texturizer
acidity regulator, texturizer,
sequestrant stabilizer,
Emulsifier, water retention

295.

452

Polyphosphates

60 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Agentacidity regulator, texturizer,
sequestrant stabilizer,
Emulsifier, water retention
296. 452(i)Sodium polyphosphate

Agentacidity regulator, texturizer,
sequestrant stabilizer,
Emulsifier, water retention

297. 452(ii)Potassium Polyphosphate

Agent
Emulsifier, Stabilizer, acidity
regulator, raising agent,
Sequestrant, water retention

298. 452(iii)

Sodium calcium polyphosphate

Agent
Emulsifier, Stabilizer, acidity
regulator, raising agent,
Sequestrant, water retention

299. 452(iv)Calcium polyphosphates

Agent
Emulsifier, Stabilizer, acidity
regulator, raising agent,
Sequestrant, water retention

300. 452(v)Ammonium polyphosphates

Agent

301.

458

Gamma Cyclodextrin

Stabilizer, binder

302.

459

Beta-cyclodextrin

Stabilizer, binder
Emulsifier, dispersing agent,

303.

460

Cellulose

anticaking agent, texturizer
Emulsifier, dispersing agent,

304. 460(i)Microcystalline cellulose

61 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )anticaking agent

Emulsifier dispersing agent,
305. 460(ii)Powdered cellulose

anticaking agent
Thickener, Emulsifier,

306.

461

Methyl cellulose

Stabilizer

307.

462

Ethyl cellulose

Binder, filler
Thickener, Emulsifier,

308.

463

Hydroxypropyl cellulose

Stabilizer
Thickener, Emulsifier,

309.

464

Hydroxypropyl methyl cellulose

Stabilizer
Thickener antifoaming agent,

310.

465

Methyl ethyl cellulose

Emulsifier, stabilizer
Thickener, Emulsifier,

311.

466

Sodium carboxymethyl cellulose

Stabilizer
Thickener, Emulsifier,

312.

467

Ethyl hydroxyethyl cellulose

Stabilizer

313.

468

Croscaramellose

Stabilizer, binder

Sodium carboxymethyl cellulose,
314.

315.

469

470

enzymatically hydrolysed

Thickener, stabilizer

Salts of fatty acids (with base Al,

Emulsifier, Stabilizer,

Ca, Na, Mg, K, and NH4)

anticaking agent

Mono-and di-glycerides of fatty
316.

317.

318.

471

472a

472b

acids

Emulsifier, Stabilizer

Acetic and fatty acid esters ofEmulsifier, Stabilizer

glycerolSequestrant

Lactic and fatty acid esters ofEmulsifier, Stabilizer,

glycerolSequestrant

62 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )

319.

320.

321.

322.

Citric and fatty acid esters ofEmulsifier, Stabilizer,

glycerolSequestrant

Tartaric acid esters of mono andEmulsifier, Stabilizer,

472d

diglycerides of fatty acids

Sequestrant

472e

Diacetyltartric and fatty acid esterof glycerol

472c

472f

Emulsifier, Stabilizer,
Sequestrant

Mixed tartaric, acetic and fatty

Emulsifier, Stabilizers,acid esters of glycerol

Sequestrant
Emulsifier, Stabilizer,

323.

472g

Succinylated monoglycerides

Sequestrant
Emulsifier, Stabilizer,

324.

473

Sucrose esters of fatty acids

Sequestrant
Emulsifier, Stabilizer,

325.

474

Sucroglycerides

Sequestrant
Emulsifier, Stabilizer,

326.

327.

328.

329.

475

476

477

478

Polyglycerol esters of fatty acid

Sequestrant

Polyglycerol esters of interesteri-

Emulsifier, Stabilizer,

fied ricinoleic acid

Sequestrant

Propylene glycol esters of fatty

Emulsifier, Stabilizer,

Acids

Sequestrant

Lactylated fatty acid esters ofEmulsifier, Stabilizer,

glycerol and propylene glycol

Sequestrant

Thermally oxidized soya bean
oil with mono-and di-glycerides

Emulsifier, Stabilizer,

330.

479.

of fatty acids

Sequestrant

331.

480

Dioctyl sodium sulphosuccinate

Emulsifier, wetting agent

63 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )

332.

481

Sodium lactylate

Emulsifier, Stabilizer

333. 481(i)Sodium stearoyl lactylates

Emulsifier, Stabilizer

334. 481(ii)Sodium oleyl lactylate

Emulsifier, Stabilizer

335.

Calcium lactylates

Emulsifier, Stabilizer

336. 482(i)Calcium stearoyl lactylate

Emulsifier, Stabilizer

337. 482(ii)Calcium oleyl lactylates

Emulsifier, Stabilizer

338.

483

Stearyl tartrate

Flour treatment agent

339.

484

Stearyl citrate

Emulsifier, sequestrant

340.

485

Sodium stearoyl fumarate

Emulsifier

341.

486

Calcium stearoyl fumarate

Emulsifier

342.

487

Sodium laurylsulphate

Emulsifier

343.

488

Ethoxylated mono-and diglycerides

Emulsifier

344.

489

Methyl glucoside-coconut oil ester Emulsifier

345.

491

Sorbitan monostearate

Emulsifier

346.

492

Sorbitan tristearate

Emulsifier

347.

493

Sorbitan monolaurate

Emulsifier

348.

494

Sorbitan monooleate

Emulsifier

349.

495

Sorbitan monopalmitate

Emulsifier

350.

496

Sorbitan trioleate

Stabilizer, Emulsifier482

acidity regulator, raising agent,
351.

500

Sodium carbonates

anticaking agent
acidity regluator, raising agent,352. 500(i)Sodium carbonate

anticaking agent
acidity regulator, raising agent,353. 500(ii)Sodium hydrogen carbonate

64 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )anticaking agent

acidity regulator, raising agent,354. 500(iii)

Sodium sesquicarbonate

anticaking agent

355.

501

Potassium carbonates

acidity regulator, stabilizer

356. 501(i)Potassium carbonate

acidity regulator, stabilizer

357. 501(ii)Potassium hydrogen carbonate

acidity regulator, stabilizer

358.

503

Ammonium carbonates

acidity regulator, raising agent

359. 503(i)Ammonium carbonate

acidity regulator, raising agent

360. 503(ii)Ammonium hydrogen carbonate

acidity regulator, raising agent
acidity regulator, anticaking

361.

504

Magnesium carbonates

agent, colour retention agent
acidity regulator, anticaking

362. 504(i)Magnesium carbonate

agent, colour retention agent
acidity regulator, anticaking

363. 504(ii)Magnesium hydrogen carbonate

agent, colour retention agent

364.

505

Ferrous carbonate

acidity regulator

365.

507

Hydrochloric acid

acidity regulator acid

366.

508

Potassium chloride

gelling agent

367.

509

Calcium chloride

firming agent

368.

510

Ammonium chloride

flour treatment agent

369.

511

Magnesium chloride

firming agent
Antioxidant, colour retention

370.

512

Stannous chloride

Agent

371.

513

Sulphuric acid

acidity regulator

372.

514

Sodium sulphates

acidity regulator

373

515

Potassium sulphates

Acidity regulator

65 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Dough conditioner,
374.

516

Calcium Sulphate

Sequestrant, firming agent

375.

517

Ammonium sulphate

Flour treatment agent, stabilizer

376.

518

Magnesium sulphate

firming agent

377.

519

Cupric sulphatecolour fixative, preservative

378.

520

Aluminium sulphate

firming agent

379.

521

Aluminium sodium Sulphate

firming agent

380.

522

Aluminium potassium Sulphate

Acidity regulator, stabilizer

381.

523

Aluminium ammonium Sulphate

Stabilizer, firming agent

382.

524

Sodium hydroxide

acidity regulator

383.

525

Potassium hydroxide

acidity regulator

384.

526

Calcium hydroxide

acidity regulator, firming agent

385.

527

Ammonium hydroxide

acidity regulator
acidity regulator, colour

386.

528

Magnesium hydroxide

retention agent
acidity regulator, colour

387.

529

Calcium oxide

retention agent

388.

530

Magnesium oxide

anticaking agent

389.

535

Sodium ferrocyanide

anticaking agent

390.

536

Potassium ferrocyanide

anticaking agent

391.

537

Ferrous hexacyanomanganate

anticaking agent

392.

538

Calcium ferrocyanide

anticaking agent

393.

539

Sodium thiosulphateantioxidant, sequestrant

394.

541

Sodium aluminium phosphate

acidity regulator, emulsifier

395. 541(i)Sodium aluminium phosphateacidic

acidity regulator, emulsifier

66 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )396. 541(ii)Sodium aluminium phosphatebasic

acidity regulator, emulsifier

Bone phosphate (essentiallycalcium

Emulsifier, anticaking agent,

397.

542

phosphate, tribasic)

water retention agent

398.

550

Sodium silicates

anticaking agent

399. 550(i)Sodium silicate

anticaking agent

400. 550(ii)Sodium metasilicate

anticaking agent

401.

551

Silicon dioxide, amorphous

anticaking agent

402.

552

Calcium silicate

anticaking agent
anticaking agent, dusting

403.

553

Magnesium silicatesPowderanticaking agent, dusting

404. 553(i)Magnesium silicate

Powderanticaking agent, dusting

405. 553(ii)Magnesium trisilicate

Powderanticaking agent, dusting

406. 553(iii)

Talc

Powder407.

554

Sodium aluminosilicate

anticaking agent

408.

555

Potassium aluminium silicate

anticaking agent

409.

556

Calcium aluminium silicate

anticaking agent

410.

557

Zinc silicate

anticaking agent

411.

558

Bentonite

anticaking agent

412.

559

Aluminium silicate

anticaking agent

413.

560

Potassium silicate

anticaking agent

414.

570

Fatty acids

foam stabilizer, glazing agent,

67 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )antifoaming agent
415.

574

Gluconic acid (D-)

acidity regulator, raising agent

416.

575

Glucono delta-lactone

acidity regulator, raising agent

417.

576

Sodium gluconate

Sequestrant

418.

577

Potassium gluconate

Sequestrant

419.

578

Calcium gluconate

acidity regluator, firming agent

420.

579

Ferrous gluconate

Colour retention agent

421.

580

Magnesium gluconate

acidity regulator, firming agent

422.

585

Ferrous lactate

colour retention agent
colour retention agent,

423.

586

4-Hexylresorcinol

Antioxidant

424.

620

Glutamic acid (L (+)-)

flavour enhancer

425.

621

Monosodium glutamate

flavour enhancer

426.

622

Monopotassium glutamate

flavour enhancer

427.

623

Calcium glutamate

flavour enhancer

428.

624

Monoammonium glutamate

flavour enhancer

429.

625

Magnesium glutamate

flavour enhancer

430.

626

Guanylic acidflavour enhancer

431.

627

Disodium 5'-guanylate

flavour enhancer

432.

628

Dipotassium 5'-guanylate

flavour enhancer

433.

629

Calcium 5'-guanylate

flavour enhancer

434.

630

Inosinic acidflavour enhancer

435.

631

Disodium 5'-inosinate

flavour enhancer

436.

632

Potassium Inosate

flavour enhancer

437.

633

Calcium 5'-inosinate

flavour enhancer

68 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )

438.

634

Calcium 5'-ribonucleotides

flavour enhancer

439.

635

Disodium 5'-ribonucleotides

flavour enhancer

440.

636

Maltolflavour enhancer

441.

637

Ethyl maltol

flavour enhancer

442.

638

Sodium L-Aspartate

flavour enhancer

443.

639

DL-Alanine

flavour enhancer

444.

640

Glycineflavour enhancer

445.

641

L-Leucine

flavour enhancer

446.

642

Lysin hydrochloride

flavour enhancer
antifoaming agent, anticaking

447.

900a

Polydimethylsiloxane

agent, emulsifier

448.

900b

Methylphenylpolysiloxane

antifoaming agent

449.

901

Beeswax, white and yellow

glazing agent, release agent

450.

902

Candeilla Wax

glazing agent

451.

903

Carnaubawax

glazing agent

452.

904

Shellacglazing agent
glazing agent, release agent

453.

905a

Mineral oil, food grade

sealing agent
glazing agent, release agent,

454.

905b

Petrolatum Petroleumielly

sealing agent
glazing agent, release agent,

455.

905c

Petroleum wax

sealing agent

456. 905c(i)Microcrystallinewax

glazing agent

457. 905c(ii)Paraffin wax

glazing agent

458.

Benzoin gum

glazing agent

906

69 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )

459.

907

Hydrogenated poly-1 decene

glazing agent

460.

908

Rice bran wax

glazing agent

461.

909

Spermaceti wax

glazing agent

462.

910

Wax esters

glazing agent

463.

911

Methyl esters of fatty acids

glazing agent

464.

913

Lanolinglazing agent

Glycerol-, methyl-, or penta465.

915

erithrytol esters of colophane

glazing agent

466.

916

Calcium iodate

flour treatment agent

467.

917

Potassium iodate

flour treatment agent

468.

918

Nitrogen oxide

flour treatment agent

469.

919

Nitrosyl chloride

flour treatment agent

L-Cysteine and its hydrochlorides470.

920

sodium and potassium salts

flour treatment agent

L-Cysteine and its hydrochlorides471.

921

sodium and potassium salts

flour treatment agent

472.

922

Potassium persulphateflour treatment agent

473.

923

Ammonium persulphateflour treatment agent

474.

924a

Potassium bromate

flour treatment agent

475.

924b

Calcium bromate

flour treatment agent

476.

925

Chlorineflour treatment agent

477.

926

Chlorine dioxide

flour treatment agent

478.

927a

Azodicarbonamide

flour treatment agent

479.

927b

Carbamide (urea)

flour treatment agent

480.

928

Benzoyl peroxide

flour treatment agent,

70 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Preservative
481.

929

Acetone peroxide

flour treatment agent

482.

930

Calcium peroxide

flour treatment agent

483.

938

Argon

packing gas

484.

939

Heliumpacking gas

485.

940

Dichlorodifluoromethane

Propellant, liquid freezant

486.

941

NitrogenPacking gas, freezant

487.

942

Nitrous oxide

Propellant

488.

943a

ButanePropellant

489.

943b

Isobutane

Propellant

490.

944

PropanePropellant

491.

945

Chloropentafluoroethane

Propellant

492.

946

Octafluorocyclobutane

Propellant

493.

948

Oxygenpacking gas

494.

950

Acesulfame potassium

Sweetener, flavour enhancer

495.

951

Aspartame

Sweetener, flavour enhancer

952

Cyclamic acid (and Na, K, Ca
Salts)

Sweetener

496.

Sweetener, anticaking agent,
497

953

Isomalt (isomaltitol)

bulking agent, glazing agent

498.

954

Saccharin (and Na, K, Ca salts)

Sweetener

499.

955

Sucralose (trichlorogalactosucrose) Sweetener

500.

75

[956

--------]

501.

957

Thaumatin

Sweetener, flavour enhancer

502.

958

Glycyrrhizin

Sweetener, flavour enhancer

71 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )

503.

959

Neohesperidine dihydrochalcone

Sweetener

504.

960

Stevioside

Sweetener

505.

964

Polyglycitol syrup

Sweetener

506.

965

Maltitol and matitol Syrup

Sweetener, stabilizer, emulsifier

507.

966

Lactitol

Sweetener, texturizer
Sweetener, humectant,

508.

967

Xylitolstabilizer, Emulsifier, thickener
Sweetener, flavour enhancer,

509.

968

Erythritol

Humectant

510.

999

Qulillaia extracts

foaming agent

511.

1000

Cholic acid

Emulsifier

512.

1001

Choline salts and esters

Emulsifier

513. 1001(i)Choline acentate

Emulsifier

514. 1001(ii)Choline carbonate

Emulsifier

515. 1001(iii) Choline chloride

Emulsifier

516. 1001(iv) Choline citrate

Emulsifier

517. 1001(v)Choline tartrate

Emulsifier

518. 1001(vi) Choline lactate

Emulsifier

519.

flour treatment agent

1100

Amylasesflour treatment agent, stabilizer,
520.

1101

Proteases

tenderizer, flavour enhancer
flour treatment agent, stabilizer,

521. 1101(i)Proteasetenderizer, flavour enhancer
flour treatment agent, stabilizer,

522 1101(ii)Papain72 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )tenderizer, flavour enhancer

flour treatment agent, stabilizer,
523 1101(iii) Bromelaintenderizer, flavour enhancer
flour treatment agent, stabilizer,

524 1101(iv) Ficin

tenderizer, flavour enhancer

525

1102

Glucose oxidase

Antioxidant

526

1103

Invertases

Stabilizer

527

1104

Lipasesflavour enhancer

528

1105

Lysozyme

Preservative
bulking agent, stabilizer,

529

1200

Polydextroses A and N

thickener, Humectant texturizer
bodying agent, stabilizer,
clarifying agent, dispersing

530

1201

Polyvinylpyrrolidone

Agentcolour stabilizer, colloidal,

531

1202

Polyvinylpolypyrrolidone

Stabilizer

532

1503

Castor oil

release agent

533

1505

Triethyl citratefoam stabilizer

534

1518

Triacetin

Humectant
Humectant, Wetting agent,

535

1520

Propylene glycol

dispersing agent

536

1521

Polyethylene glycol

antifoaming agent

Supplementary List-Modified Starches
Dextrins, roasted starch white
537

1400

and yellow

Stabilizer, thickener, binder

538

1401

Acid-treated starch

Stabilizer, thickener, binder

73 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )

539

1402

Alkaline treated starch

Stabilizer, thickener, binder

540

1403

Bleached starch

Stabilizer, thickener, binder

541

1404

Oxidised starch

Stabilizer, thickener, binder

542

1405

Starches, enzyme-treated

Thickener

543

1410

Monostarch phosphate

Stabilizer, thickener, binder

544

1411

Distarch glycerol

Stabilizer, thickener, binder

Distarch phosphate esterified with
545

1412

sodium trimetaphosphate;

Stabilizer, thickener, binder

546

1413

Phosphated distarch phosphate

Stabilizer, thickener, binder

547

1414

Acetylated distarch phosphate

Emulsifier, thickener, binder

Starch acetate esterified with
548

1420

Acetic anhydride

Stabilizer, thickener

Starch acetate esterified with
549

1421

vinyl acetate

Stabilizer, thickener
Stabilizer, thickener, binder,

550

1422

Acetylated distarch adipate

Emulsifier

551

1423

Acetylated distarch glycord

Stabilizer, thickener
Stabilizer, thickener, binder,

552

1440

Hydroxypropyl starch

553

1442

Hydroxypropyl distarch phosphate Stabilizer, thickener

554

1443

Hydroxypropyl distarch

Stabilizer, thickener

555

1450

Starch sodium octenyl succinate

Stabilizer, thickener, binder

B.List sorted in alphabetical OrderSl. No. INS Number
Food Additive Name
1.

370

1,4-Heptonolactone

74 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Emulsifier

Technical functions
acidity regulator, sequestrant

colour retention agent,
2.

586

4-Hexylresorcinol

Antioxidant

3.

950

Acesulfame potassium

Sweetener, flavour enhancer

4.

260

Acetic acid, glacial

Preservative, acidity regulator

Acetic and fatty acid esters ofEmulsifier, Stabilizer,

5.

472a

GlycerolSequestrant

6.

929

Acetone peroxide

flour treatment agent

7.

355

Adipic acid

Acidity regulator
Thickener, gelling agent,

8.

406

Agar

Stabilizer

9.

400

Alginic acid

Thickener, stabilizer[-------]-------]

11.

103

AlkanetColour12.

129

Allurared AC

Colour13.

307

Alpha-tocopherol

Antioxidant

14.

173

Aluminium

Colour15.

523

Aluminium ammonium sulphate

Stabilizer, firming agent

16.

522

Aluminium potassium sulphate

acidity regulator, stabilizer

17.

559

Aluminium sodium silicate

anticaking agent

18.

521

Aluminium sodium sulphate

firming agent

19.

520

Aluminium sulphate

firming agent

20.

123

Amaranth

Colour21.

264

Ammonium acetate

Acidity regulator

22.

359

Ammonium adipates

Acidity regulator

23.

403

Ammonium alginate

Thickener, stabilizer

10.

75

75 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )24.

503(i)

Ammonium carbonate

acidity regulator, raising agent

25.

503

Ammonium carbonates

acidity regulator, raising agent

26.

510

Ammonium chloride

flour treatment agent

27.

380

Ammonium citrates

Acidity regulator

28.

368

Ammonium fumarate

Acidity regulator29.

503(ii)Ammonium hydrogen carbonate

acidity regulator, raising agent

30.

527

Ammonium hydroxide

Acidity regulator
acidity regulator, flour

31.

328

Ammonium lactate

treatment agent

32.

349

Ammonium malate

Acidity regulator

33.

923

Ammonium persulphateflour treatment agent
acidity regulator, flour

34.

342

Ammonium phosphates

treatment agent
emulsifier raising agent,stabilizer sequestrant, Acidity35.

452(v)

Ammonium polyphosphates

regulator, water retention
agent

Ammonium salts of phosphatidic
36.

442

Acid

Emulsifier

37.

517

Ammonium sulphateflour treatment agent,stabilizer

38.

1100

Amylasesflour treatment agent

39.

160b

Annatto extracts

Colour40.

323

Anoxomer

Antioxidant

41.

163(i)

Anthocyanins

Colour42.

163

Anothocyanins

Colour76 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Thickener, gelling agent,
43.

409

Arabinogalactan

Stabilizer

44.

938

Argon

packing gas

45.

300

Ascorbic acid(L-)

Antioxidant

46.

304

Ascorbyl palmitate

Antioxidant

47.

305

Ascorbyl stearate

Antioxidant

48.

951

Aspartame

Sweetener, flavour enhancer

49.

927a

Azodicarbonamide

flour treatment agent

50.

122

Azorubine

ColourThickener, gelling agent,

51.

408

Bakers yeast glycan

Stabilizer

52.

901

Beeswax, white and yellow

glazing agent, release agent

53.

162

Beet redColour54.

558

Bentonite

anticaking agent

55.

210

Benzole acidPreservative

56.

906

Benzoin gum

glazing agent
flour treatment agent,

57.

928

Benzoyl peroxide

Preservative

Beta-apo-8’carotenic acid, methyl
58.

160 f

or enthyl ester

Colour59.

160e

Beta-apo-Carotenal

Colour60.

160a(i)

Beta-Carotene (Synthetic)

Colour61.

459

Beta-cyclodextrin

Stabilizer, binder

62.

163(iii)

Blackcurrant extract

Colour63.

542

Bone phosphate (essentially calcium Emulsifier, anticaking agent,

77 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )phosphate, tribasic)

water retention agent

64.

151

Brilliant black PN

Colour65.

133

Brilliant blue FCF

Colourflour treatment agent,stabilizer,

66.

1101(iii)

Bromelaintenderizer, flavour enhancer

67.

443

Brominated vegetable oil

Emulsifier, stabilizer

68.

154

Brown FK

Colour69.

155

Brown HTColour70.

943a

ButanePropellant

71.

320

Butylated hydroxyanisole

Antioxidant

72.

321

Butylated hydroxytoluene

Antioxidant

73.

629

Calcium 5'-guanylate

flavour enhancer

74.

633

Calcium 5' -inosinate

flavour enhancer

75.

634

Calcium 5' -ribonucleotides

flavour enhancer
Preservative, stabilizer, acidity

76.

263

Calcium acetate

Regulator
Thickener, Stabilizer, gelling

77.

404

Calcium alginate

agent, antifoaming agent

78.

556

Calcium aluminium silicate

anticaking agent

79.

302

Calcium ascorbate

Antioxidant

80.

213

Calcium benzoate

Preservative

81.

924 b

Calcium bromate

flour treatment agent

82.

170(i)

Calcium carbonate

anticaking agent
Surface colourant, anticaking

83.

170

Calcium carbonate

78 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )agent, stabilizer

84.

509

Calcium chloride

firming agent
acidity regulator, firming
agent,

85.

333

Calcium citrates

Sequestrant
emulsifier, raising agent,stabilizer sequestrant, acidity86.

450 (vii)

Calcium dihydrogen diphosphate

regulator water retention agent

Calcium disodium ethylene-

Antioxidant, Preservative,

87.

385

diamine-tetra-acetate

Sequestrant

88.

538

Calcium ferrocyanide

anticaking agent

89.

238

Calcium formate

Preservative

90.

367

Calcium fumarates

Acidity regulator

91.

578

Calcium gluconate

acidity regulator, firming
agent

92.

623

Calcium glutamate

flavour enhancer
Thickener, gelling agent,

93.

383

Calcium

Stabilizer94.

170 (ii)

Calcium hydrogen carbonate

anticaking agent

95.

352 (i)

Calcium hydrogen malate

Acidity regulator

96.

227

Calcium hydrogen

Preservative, antioxidant

97.

526

Calcium hydroxide

acidity regulator, firming
agent

98.

916

Calcium iodate

flour treatment agent

99.

318

Calcium isoascorbate

Antioxidant
acidity regulator, flour

100.

327

Calcium lactate

treatment agent

101.

399

Calcium lactobionate

Stabilizer

79 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )

102.

482

Calcium lactylates

Emulsifier, stabilizer

103.

352 (ii)

Calcium malate

Acidity regulator

104.

352

Calcium malates

Acidity regulator

105.

482 (ii)

Calcium oleyl lactylate

Emulsifier, stabilizer
acidity regulator, colour

106.

529

Calcium oxide

retention agent

107.

930

Calcium peroxide

flour treatment agent
acidity regulator, flour
treatment agent, firming agent,
Texturizer, raising agent,
anticaking agent, water

108.

341

Calcium phosphates

retention agent
Emulsifier, Stabilizer, acidity
regulator, raising agent,
Sequestrant, water retention

109.

452 (iv)

Calcium polyphosphates

Agent

110.

282

Calcium propionate

Preservative

111.

552

Calcium silicate

anticaking agent

112.

203

Calcium sorbate

Preservative

113.

486

Calcium stearoyl fumarate

Emulsifier

114.

482 (i)

Calcium stearoyl lactylate

Emulsifier, stabilizer
flour treatment agent,

115.

516

Calcium sulphate

Sequestrant, firming agent

116.

226

Calcium sulphite

preservative, antioxidant

117.

354

Calcium tartrate

Acidity regulator

118.

902

Candelilla wax

glazing agent

80 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )

119.

161 g

Canthaxanthin

Colour120.

150a

Caramel I-plain

Colour

121.

150 b

Caramel II-caustic sulphite process Colour

122.

150 c

Caramel III-ammonia process

ColourCaramel IV-ammonia sulphite
123.

150 d

process

Colour

124.

927 b

Carbamide (urea)

flour treatment agent

125.

152

Carbon black (hydrocarbon)

Colour126.

290

Carbon dioxidecarbonating agent, packing gas

127.

120

Carmines

Colour128.

903

Carnaubawax

glazing agent

129.

410

Carob bean gum

Thickener, stabilizer

130.

160a

Carotenes

Colour131.

407

Carrageenan and its Na, K,

Thickener, gelling agent,

NH4 salts (includes furcellaran)

Stabilizer

Castor oil

release agent

132.

1503

Emulsifier, anticaking agent,
133.

460

Cellulose

texturizer, dispersing agent

134.

925

Chlorineflour treatment agent

135.

926

Chlorine dioxide

flour treatment agent

136.

945

Chloropentafluoroethane

Propellant

137.

140

Chlorophyll Copper

Colour138.

141(i)

Chlorophyll copper complex

ColourChlorophyll copper complex sodium
139.

141(ii)and potassium Salts

81 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Colour

140.

1000

Cholic acid

Emulsifier141.

1001(i)

Choline acetate

Emulsifier

142.

1001(ii)

Choline carbonate

Emulsifier

143.

1001(iii)

Choline chloride

Emulsifier

144.

1001(iv)

Choline citrate

Emulsifier

145.

1001(vi)

Choline lactate

Emulsifier

146.

1001

Choline salt and esters

Emulsifier

147.

1001(v)

Choline tartrate

Emulsifier
acidity regulator, Antioxidant,

148.

330

Citric acid

Sequestrant

Citric and fatty acid esters of

Emlsifier, Stabilizer,

149.

472 c

glycerolSequestrant

150.

121

Citrus red 2

Colour151.

141

Copper chlorophylls

Colour152.

468

Croscaramellose

Stabilizer, binder

153.

519

Cupric sulphatecolour fixture, preservative

154.

100(i)

CurcuminColour155.

100

Curcumins

Colour156.

424

CurdlanThickener, stabilizer

157.

952

Cyclamic acid (and Na, K, Ca Salts) Sweetener

158.

265

Dehydroacetic acidPreservative

Diacetyltartaric and fatty acid esters Emulsifier, Stabilizer,
159.

472e

of glycerol

Sequestrant
acidity regulator, flour

160.

342(ii)

Diammonium orthophosphate

82 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )treatment agent

Emulsifier, Stabilizer, acidity
regulator, raising agent,
Sequestrant, water retention161.

450 (vi)

Dicalcium diphosphate

Agentacidity regulator, flour
treatment agent, firming agent,162.

341(ii)

Dicalcium orthophosphate

Texturizer

163.

940

Dichlorodifluoromethane

Propellant, liquid freezant

164.

389

Dilauryl thiodipropionate

Antioxidant
emulsifier raising agent,stabilizer sequestrant, acidity165.

450 (viii)

Dimagnesium diphosphate

regulator, water retention
agent
acidity regulator, anticaking

166.

343(ii)

Dimagnesium

Agent

167.

242

Dimethyl dicarbonate

Preservative

168.

480

Dioctyl sodium sulphosuccinate

Emulsifier, wetting agent

169.

230

Diphenyl

Preservative
Emulsifier, Stabilizer, acidity
regulator, raising agent,
Sequestrant, water retention

170.

450

Diphosphates

Agent

171.

628

Dipotassium 5'-guanylate

flavour enhancer
Emulsifier, Stabilizer, acidity,
regulator, raising agent,

172.

450(iv)

Dipotassium diphosphate

83 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Sequestrant, water retention

Agentacidity regulator texturizer,
sequestrant, stabilizer,

173.

340(ii)

Dipotassium orthophosphateemulsifier water retention
agent

174.

336(ii)

Dipotassium tartrate

Stabilizer, sequestrant

175.

627

Disodium 5'-guanylate

flavour enhancer

176.

631

Disodium 5'-inosinate

flavour enhancer

177.

635

Disodium 5'-ribonucleotides

flavour enhancer
Emulsifier, Stabilizer, acidity
regulator, raising agent,
Sequestrant, water retention

178.

450(i)

Disodium diphosphate
Disodium ethylene-diamine-tetra

179.

386

-acetate

Agent
Antioxidant, Preservative,
Sequestrant
acidity regulator, stabilizer,

180.

331(ii)Disodium monohydrogen citrate

Sequestrant, emulsifier
acidity regulator, Sequestrant,
emulsifier, Texturizer,

181.

339(ii)Disodium orthophosphate

Stabilizer, water retention
agent

182.

335(ii)Disodium tartrate

Stabilizer, sequestrant
acidity regulator, flavour

183.

364(ii)Disodium succinate

Enhancer

184.

390

Distearyl thiodipropionate

Antioxidant

185.

639

DL-Alanine

flavour enhancer

84 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )

186.

312

Dodecyl gallate

Antioxidant
Sweetener, flavour enhancer,

187.

968

Erythritol

Humectant

188.

127

Erythrosine

Colour189.

488

Ethoxylated mono-and di-glycerides Emulsifier

190.

324

Ethoxyquin

Antioxidant

191.

462

Ethyl cellulose

Binder, filler

192.

313

Ethyl gallate

Antioxidant

193.

467

Ethyl hydroxyethyl cellulose

Thickener, emulsifier,stabilizer

194.

637

Ethyl maltol

flavour enhancer

195.

214

Ethyl-p-hydroxybenzoate

Preservative

196.

143

Fast green FCF

Colourfoam stabilizer, glazing agent,

197.

570

Fatty acids

antifoaming agent

198.

381

Ferric ammonium citrate

anticaking agent

199.

505

Ferrous carbonate

Acidity regulator

200.

579

Ferrous gluconate

Colour retention agent

201.

537

Ferrous hexacyanomanganate

anticaking agent

202.

585

Ferrous lactate

Colour retention agent
flour treatment agent,stabilizer,

203.

1101(iv)

Ficin

tenderizer, flavour enhancer

204.

161a

Flavoxanthin

Colour205.

240

Formaldehyde

Preservative

206.

236

Formic acidPreservative85 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )

207.

297

Fumaric acid

Acidity regulator

208.

458

Gamma Cyclodextrin

Stabilizer, binder

209.

164

Gardenia yellow

ColourThickener, stabilizer, gelling

210.

418

Gellan gum

Agent

211.

574

Gluconic acid (D-)

acidity regulator, raising agent

212.

575

Glucono delta-lactone

acidity regulator, raising agent

213.

1102

Glucose oxidase

Antioxidant

214.

620

Glutamic acid (L(+)-)

flavour enhancer

215.

422

GlycerolHumectant, bodying agent

216.

445

Glycerol esters of wood resin

Emulsifier, stabilizer

Glycerol-, methyl-, or penta217.

915

erithrytol esters of colophane

Glazing agent

218.

640

GlycineFlavour modifier

219.

958

Glycyrrhizin

Sweetener, flavour enhancer

220.

175

Gold

Colour221.

163 (ii)

Grape skin extract

Colour222.

142

Green S

Colour223.

314

Guaiac resin

Antioxidant

224.

626

Guanlic acidflavour enhancer

225.

412

Guar gumThickener, stabilizer

226.

414

Gum arabic (acacia gum)Thickener, stabilizer

227.

419

Gum ghatti

Thickener, stabilizer,
emulsifier

228.

241

Gum guaicum

Preservative

229.

939

Heliumpacking gas

86 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )

230.

209

Heptyl-p-hydroxybenzoate

Preservative

231.

239

Hexamethylene tetramine

Preservative

232.

507

Hydrochloric acid

Acidity regulator

233.

907

Hydrogenated poly-1-decene

glazing agent
Thickener, Emulsifier,

234.

463

Hydroxypropyl cellulose

Stabilizer
Thickener, Emulsifier,

235.

464

Hydroxypropyl methyl cellulose

Stabilizer

236.

132

Indigotine

Colour237.

630

Inosinic acidflavour enhancer

238.

1103

Invertases

Stabilizer

239.

172 (i)Iron oxide, black

Colour240.

172(ii)Iron oxide, red

Colour241.

172(iii)

Iron oxide, yellow

Colour242.

172

Iron oxides

Colour243.

315

Isoascorbic acid

Antioxidant

244.

943b

Isobutane

Propellant
Sweetener, anticaking agent,

245.

953

Isomalt (isomaltitol)

bulking agent, glazing agent
Antioxidant, Preservative,

246.

384

Isopropyl citrates

Sequestrant

247.

416.

Karaya gum

Thickener, stabilizer

248.

425

Lonjac flour

Thickener

249.

161c

Kryptoxanthin

Colour250.

920

L-Cysteine and its hydrochlorides- flour treatment agent

87 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )sodium and potassium salts
L-Cysteine and its hydrochlorides251.

921

sodium and potassium salts

flour treatment agent

252.

641

L-Leucine

flavour modifier.

253.

270

Lactic acid (L-, D- and Dl-)

Acidity regulator

Lactic and fatty acid esters of
254.

472b

glycerolEmulsifier, stabilizer,

255.

966

Lactitol

Sweetener, texturizer

Lactylated fatty acid esters of
256.

478

glycerol and propylene glycol

Emulsifier

257.

913

Lanolinglazing agent

258.

344

Lecithin citrate

Preservative

259.

322

Lecithins

Antioxidant, emulsifier

260.

1104

Upasesflavour enhancer

261.

180

Lithol rubine BK

Colour262.

161b

LuteinColour263.

160d

Lucopene

Colour264.

642

Lysin hydrochloride

flavour enhancer

265.

1105

Lysozyme

Preservative
acidity regulator, anticaking

266.

504(i)

Magnesium carbonate

agent, colour retention agent
acidity regulator, anticaking

267.

504

Magnesium carbonates

agent, colour retention agent

268.

511

Magnesium chloride

firming agent

269.

345

Magnesium citrate

Acidity regulator

88 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )

270.

580

Magnesium gluconate

acidity regulator, firming
agent

271.

625

Magnesium glutamate

flavour enhancer
acidity regulator, anticaking

272.

504(ii)

Magnesium hydrogen carbonate

agent, colour retention agent
acidity regulator, colour

273.

528

Magnesium hydroxide

retention agent
acidity regulator, flour

274.

329

Magnesium lactate (D-, L-)treatment agent

275.

530

Magnesium oxide

anticaking agent
acidity regulator, anticaking

276.

343

Magnesium phosphates

Agent
anticaking agent, dusting277.

553(i)

Magnesium silicate

Powderanticaking agent, dusting

278.

553

Magnesium SilicatesPowder279.

518

Magnesium sulphate

firming agent
anticaking agent, dusting

280.

553(ii)

Magnesium trisilicate

Powderacidity regulator, flavouring

281.

296

Malic acid (D-,L-)

Agent
Sweetener, Stabilizer,

282.

965

Maltitol and maltitol Syrup

Emulsifier

283.

636

Maltolflavour enhancer

284.

130

Manascorubin

Colour285.

421

Mannitol

Sweetener, anticaking agent

89 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )

286.

353

Metatartaric acid

Acidity regulator
Thickener, Emulsifier,

287.

461

Methyl cellulose

Stabilizer

288.

911

Methyl esters of fatty acids

glazing agent
Thickener, Emulsifier,

289.

465

Methyl ethyl cellulose

stabilizer, antifoaming agent

290.

489

Methyl glucoside-coconut oil ester Emulsifier

291.

218

Methyl p-hydroxybenzoate

Preservative

292.

900 b

Methylphenylpolysiloxane

antifoaming agent
Emulsifier, anticaking agent,293.

460(i)

Microcrystalline cellulose

texturizer, dispersing agent

294.

905 c (i)Microcrystalline wax

glazing agent
glazing agent, release agent,

295.

905a

Mineral oil, food grade
Mixed tartaric, acetic and fatty acidsealing agent

296.

472 f

esters of glycerol

Emulsifier, Stabilizer,
Sequestrant

297.

306

Mixed tocopherols concentrate

AntioxidantMono-and di-glycerides of fatty
298.

471

acids

Emulsifier, stabilizer

299.

624

Monoammonium glutamate

flavour enhancer

Monoammonium orthophosphate300.

342 (i)

acidity regulator, flour
treatment agent
acidity regulator, texturizer,
flour treatment agent, raising301.

341 (i)

Monocalcium orthophosphate

Agent

302.

343 (i)Monomagnesium orthophosphate

acidity regulator, anticaking

90 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Agent303.

622

Monopotassium glutamate

flavour enhancer
acidity regulator texturizer,
sequestrant stabilizer,

304.

340 (i)Monopotassium orthophosphateemulsifier, water retention
Agent

305.

336 (i)Monopotassium tartrate

Stabilizer, sequestrant

306.

621

Monosodium glutamate

flavour enhancer
acidity regulator texturizer,
sequestrant stabilizer,
emulsifier, water retention

307.

339 (i)

Monosodium orthophosphate

Agentacidity regulator, flavour

308.

364 (i)

Monosodium succinate

Enhancer309.

335 (i)

Monosodium tartrate

Stabilizer, sequestrant

310.

160a (ii)Natural extracts

Colour311.

959

Neohesperidine dihydrochalcone

Sweetener

312.

375

Nicotinic acidColour retention agent

313.

234

Nisin

Preservative

314.

941

Nitrogenpacking gas, freezant

315.

918

Nitrogen oxides

flour treatment agent

316.

919

Nitrosyl chloride

flour treatment agent

317.

942

Nitrous oxide

Propellant

318.

411

Oat gum

Thickener, stabilizer

319.

946

Octafluorocyclobutane

Propellant

320.

311

Octyl gallate

Antioxidant

91 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )

321.

182

OrchilColour322.

231

Ortho-phenylphenol

Preservative
acidity regulator, antioxidant,

323.

338

Orthophosphoric acid

Synergist

324.

948

Oxygenpacking gas

325.

387

Oxy stearin

Antioxidant, sequestrant
flour treatment agent,326.

1101(ii)

PapainStabilizer, tenderizer, flavour

327.

160c

Paprika oleoresins

Colour328.

905 c (ii)

Paraffin wax

glazing agent

329.

131

Patent blue V

ColourThickener, Stabilizer, gelling

330.

440

Pectins

Agent
Sequestrant, acidity regulator,

331.

451 (ii)

Pentapotassium triphosphate

Texturizer
Sequestrant, acidity regulator,

332.

451 (i)Pentasodium triphosphate

Texturizer

333.

429

Peptones

Emulsifier
glazing agent, release agent,

334.

905 b

Petrolatum (petroleum jelly)

sealing agent
glazing agent, release agent,

335.

905 c

Petroleum wax

sealing agent

336.

391

Phytic acid

Antioxidant

337.

235

Pimaricin (natamycin)

Preservative
bulking agent, Stabilizer,

338.

1200

Polydextroses A and N

92 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )thickener, Humectant,texturizer
antifoaming agent, anticaking
339.

990a

Polydimethylsiloxane

agent, emulsifier

340.

1521

Polyethylene glycol

antifoaming agent

341.

475

Polyglycerol esters of fatty acids

Emulsifier

Polyglycerol esters of interesterified
342.

476

Ricinoleic acid

Emulsifier

343.

964

Polyglycitol syrup

Sweetener

Polyoxyethylene (20) sorbitan
344.

432

monolaurate

Emulsifier, dispersing agent

Polyoxyethylene (20) sorbitan
345.

433

Mono-oleate

Emulsifier, dispersing agent

Polyoxyethylene (20) sorbitan
346.

434

monopalmitate

Emulsifier, dispersing agent

Polyoxyethylene (20) sorbitan
347.

435

monostearate

Emulsifier, dispersing agent

Polyoxyethylene (20) sorbitan
348.

436

tristearate

Emulsifier, dispersing agent

349.

431

Polyoxyethylene (40) stearate

Emulsifier

350.

430

Polyoxyethylene (8) stearate

EmulsifierEmulsifier, Stabilizer, acidity
regulator, raising agent,
Sequestrant, water retention

351.

452

Polyphosphates

Agentcolour stabilizer, Colloidal,

352.

1202

Polyvinylpolypyrrolidone

93 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Stabilizer

bodying agent, Stabilizer,
clarifying agent, dispersing
353.

1201

Polyvinylpyrrolidone

Agent

354.

124

Ponceau 4R

Colour355.

125

Ponceau SXColour356.

261 (i)

Potassium acetate

Preservative, acidity regulator

357.

261

Potassium acetates

Preservative, acidity regulator

358.

357

Potassium adipates

Acidity regulator

359.

402

Potassium alginate

Thickener, stabilizer

360.

555

Potassium aluminium silicate

anticaking agent

361.

303

Potassium ascorbate

Antioxidant

362.

212

Potassium benzoate

Preservative

363.

228

Potassium bisulphite

Preservative, antioxidant

364.

924 a

Potassium bromate

flour treatment agent

365.

501 (i)

Potassium carbonate

acidity regulator, stabilizer

366.

501

Potassium carbonates

acidity regulator, stabilizer

367.

508

Potassium chloride

Gelling agent
acidity regulator, Sequestrant,

368.

332

Potassium citrates

Stabilizer

369.

261 (ii)

Potassium diacetate

Preservative, acidity regulator
acidity regulator, Sequestrant,

370.

332 (i)

Potassium dihydrogen citrate

Stabilizer

371.

536

Potassium ferrocyanide

anticaking agent

372.

366

Potassium fumarates

Acidity regulator

373.

577

Potassium gluconate

Sequestrant

94 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )

374.

501 (ii)

Potassium hydrogen carbonate

acidity regulator, stabilizer

375.

351 (i)

Potassium hydrogen malate

Acidity regulator

376.

525

Potassium hydroxide

Acidity regulator

377.

632

Potassium Inosate

flavour enhancer

378.

917

Potassium iodate

flour treatment agent

379.

317

Potassium isoascorbate

Antioxidant
Antioxidant, synergist, acidity

380.

326

Potassium lactate

Regulator

381.

351 (ii)

Potassium malate

Acidity regulator

382.

351

Potassium malates

Acidity regulator

383.

224

Potassium metabisulphite

Preservative, antioxidant

384.

252

Potassium nitrate

Preservative, colour fixative

385.

249

Potassium nitrite

Preservative, colour fixative

386.

922

Potassium persulphateflour treatment agent
acidity regulator, Sequestrant,
emulsifier, Texturizer,

387.

340

Potassium phosphates

Stabilizer, water retention
agent
Emulsifier, Stabilizer, acidity
regulator, raising agent,
Sequestrant, water retention388.

452 (ii)

Potassium polyphosphate

Agent

389.

283

Potassium propionate

Preservative

390.

560

Potassium silicate

anticaking agent

391.

337

Potassium sodium tartrate

Stabilizer, sequestrant

392.

202

Potassium sorbate

Preservative95 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )

393.

515

Potassium sulphates

Acidity regulator

394.

225

Potassium sulphite

Preservative, antioxidant

395.

336

Potassium tartrates

Stabilizer, sequestrant
Emulsifier, anticaking agent,396.

460 (ii)

Powdered cellulose

texturizer, dispersing agent

397.

407 a

Processed Euchema seaweed

Thickener, stabilizer

398.

944

PropanePropellant

399.

280

Propionic acidPreservative

400.

310

Propyl gallate

Antioxidant

401.

216

Propyl p-hydroxybenzoate

Preservative
Humectant, wetting agent,

402.

1520

Propylene glycol

dispersing agent

403.

405

Propylene glycol alginate

Thickener, emulsifier

Propylene glycol esters of fatty
404.

477

acids

Emulsifier
flour treatment agent,
Stabilizer, tenderizer, flavour

405.

1101 (i)Protease

Enhancerflour treatment agent,
Stabilizer, tenderizer, flavour

406.

1101

Proteases

Enhancer

407.

999

Quillaia extracts

foaming agent

408.

104

Quinoline yellow

Colour409.

128

Red 2G

Colour

410.

161 f

Rhodoxanthin

Colour96 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )

411.

101 (i)

Riboflavin

Colour412.

101 (ii)

Riboflavin 5' -phosphate, sodium

Colour413.

101

Riboflavins

Colour414.

908

Rice bran wax

glazing agent

415.

161 d

Rubixanthin

Colour416.

954

Saccharin (and Na, K, Ca salts)

Sweetener

Salts of fatty acids (with base Al,
417.

470

Ca, Na, Mg, K and NH4)

Emulsifier, Stabilizer, anti
caking agent

418.

166

Sandalwood

Colour419.

904

Shellacglazing agent

420.

551

Silicon dioxide, amorphous

anticaking agent

421.

174

SilverColourPreservative, acidity regulator,

422.

262 (i)

Sodium acetate

Sequestrant
Preservative, acidity regulator,

423.

262

Sodium acetates

Sequestrant

424.

356

Sodium adipates

Acidity regulator
Thickener, Stabilizer, gelling

425.

401

Sodium alginate

Agent

426.

541

Sodium aluminium phosphate

acidity regulator, emulsifier

Sodium aluminium phosphate427.

541 (i)

acidic428.

541 (ii)

Sodium aluminium phosphate-basic acidity regulator, emulsifier

429.

554

Sodium alumino-silicate

anticaking agent

430.

301

Sodium ascorbate

Antioxidant

97 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )acidity regulator, emulsifier

431.

211

Sodium benzoate

Preservative
Emulsifier, Stabilizer, acidity
regulator, raising agent,
Sequestrant, water retention432.

452 (iii)

Sodium calcium polyphosphate

Agentacidity regulator, raising
agent,

433.

500(i)

Sodium carbonate

anticaking agent
acidity regulator, raising
agent,

434.

500

Sodium carbonates

anticaking agent
Thickener, Emulsifier,

435.

466

Sodium carboxymethyl cellulose

Stabilizer

Sodium carboxymethyl, cellulose,
436.

469

enzymatically, hydrolysed

Thickener, stabilizer
acidity regulator, Sequestrant,

437.

331

Sodium citrates

emulsifier, stabilizer

438.

266

Sodium dehydroacetate

Preservative
Preservative, acidity regulator,

439.

262 (ii)

Sodium diacetate

Sequestrant
acidity regulator, Sequestrant,440.

331 (i)

Sodium dihydrogen citrateemulsifier, stabilizer

441.

215

Sodium ethyl p-hydroxybenzoate

Preservative

442.

535

Sodium ferrocyanide

anticaking agent

443.

237

Sodium formate

Preservative

444.

365

Sodium fumarates

Acidity regulator

98 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )

445.

576

Sodium gluconate

Sequestrant
acidity regulator, raising
agent,

446.

500 (ii)

Sodium hydrogen carbonate

anticaking agent

447.

350 (i)

Sodium hydrogen malate

acidity regulator, humectant

448.

222

Sodium hydrogen sulphite

Preservative, antioxidant

449.

524

Sodium hydroxide

Acidity regulator

450.

316

Sodium isoascorbate

Antioxidant

451.

638

Sodium L-Aspartate

flavour enhancer
antioxidant synergist,

452.

325

Sodium lactate

Humectant, bulking agent

453.

481

Sodium lactylates

Emulsifier, stabilizer

454.

487

Sodium laurylsulphate

Emulsifier

455.

350 (ii)

Sodium malate

acidity regulator, humectant

456.

350

Sodium malates

acidity regulator, humectant
Preservative, bleaching agent,

457.

223

Sodium metabisulphite

Antioxidant

458.

550 (ii)

Sodium metasilicate

anticaking agent

459.

219

Sodium methyl p-hydroxybenzoate Preservative

460.

251

Sodium nitrate

Preservative, colour fixative

461.

250

Sodium nitrite

Preservative, colour fixative

462.

232

Sodium o-phenylphenol

Preservative463.

481 (ii)

Sodium oleyl lactylate

Emulsifier, stabilizer
acidity regulator, Sequestrant,
emulsifier, Texturizer,

464.

339

Sodium phosphates

99 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Stabilizer, water retention

agentEmulsifier, Stabilizer, acidity
regulator, raising agent,
Sequestrant, water retention465.

452 (i)

Sodium polyphosphate

Agent

466.

281

Sodium propionate

Preservative

467.

217

Sodium propyl p-hydroxybenzoate Preservative
acidity regulator, raising
agent,

468.

500 (iii)

Sodium sesquicarbonate

anticaking agent

469.

550 (i)

Sodium silicate

anticaking agent

470.

550

Sodium silicates

anticaking agent

471.

201

Sodium sorbate

Preservative

472.

485

Sodium stearoyl fumarate

Emulsifier473.

481 (i)

Sodium stearoyl lactylate

Emulsifier, stabilizer

474.

514

Sodium sulphates

Acidity regulator

475.

221

Sodium sulphite

Preservative, antioxidant

476.

335

Sodium tartrates

Stabilizer, sequestrant

477.

539

Sodium thiosulphate

Antioxidant, sequestrant

478.

200

Sorbic acidPreservative

479.

493

Sorbitan monolaurate

Emulsifier

480.

494

Sorbitan mono-oleate

Emulsifier

481.

495

Sorbitan monopalmitate

Emulsifier

482.

491

Sorbitan monostearate

Emulsifier

483.

496

Sorbitan trioleate

Stabilizer, emulsifier

484.

492

Sorbitan tristearate

Emulsifier

100 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Sweetener, Humectant,sequestrant, Texturizer,
485.

420

Sorbitol and sorbitol syrup

Emulsifier

486.

909

Spermacetic wax

glazing agent

487.

512

Stannous chloride

Antioxidant, colour retention
agent

488.

484

Stearyl citrate

Emulsifier, sequestrant

489.

483

Stearyl tartrateflour treatment agent

490.

960

Stevioside

Sweetener

491.

363

Succinic acid

Acidity regulator
Emulsifier, Stabilizer,

492.

472g

Succinylated monoglycerides

Sequestrant

493.

446

Succi stearin

Emulsifier

494.

955

Sucralose

Sweetener

495.

474

Sucroglycerides

Emulsifier

496.

444

Sucrose acetate isobutyrate

Emulsifier, stabilizer

497.

473

Sucrose esters of fatty acids

Emulsifier

498.

220

Sulphur dioxide

Preservative, antioxidant

499.

513

Sulphuric acid

acidity regulator

500.

110

Sunset yellow FCF

colourSuperglycerinated hydrogenated
501.

441

rapeseed oil

Emulsifier

502.

309

Synthetic delta-tocopherol

Antioxidant

503.

308

Synthetic gamma-tocopherol

Antioxidant

Talc

anticaking agent, dusting
powder504.

553 (iii)

101 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )

505.

181

Tannins, food grade

Colour, Emulsifier, Stabilizer,
thickener

506.

417

Tara gumThickener, stabilizer

507.

334

Tartaric acid (L(+)-)

acidity regulator, Sequestrant,
antioxidant synergist

Tartaric acid esters of mono and
508.

472 d

di-glycerides of fatty acids

Emulsifier, Stabilizer,
sequestrant

509.

102

Tartrazine

Colour510.

319

Tertiary butylhydroquinone

antioxidant

Tetrapotassium diphosphateemulsifier, raising agent,stabilizer sequestrant, acidity
regulator, water retention
agent

Tetrasodium diphosphate

Emulsifier, Stabilizer, acidity
regulator, raising agent,
Seque-strant, water retention
agent

Thaumatin

Sweetener, flavour enhancer
emulsifier

511.

512

513.

450(v)

450 (iii)

957

Thermally oxidized soya bean oilwith mono-and di-glycerides of
514.

479

fatty acids

Emulsifier

515.

233

Thiabendazole

Preservative

516.

388

Thiodipropionic acidantioxidant

517.

171

Titanium dioxide

Colour518.

413

Tragacanth gum

Thickener, Stabilizer,
emulsifier

519.

1518

Triacetin

Humectant

Tricalcium orthophosphate

acidity regulator, texturizer,
flour treatment agent, raising
agent, firming agent,520.

341 (iii)

102 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )anticaking agent, water
retention agent
521.

1505

Triethyl citratefoam stabilizer
acidity regulator, anticaking522.

343 (iii)

Trimagnesium orthophosphate

Agent
Sequestrant, acidity regulator,

523.

451

Tri phosphates

Texturizer
acidity regulator, Sequestrant,524.

332 (ii)

Tripotassium citrate

Stabilizer
acidity regulator, texturizer,
sequestrant stabilizer,
Emulsifier, water retention

525.

340 (iii)

Tripotassium orthophosphate

Agentacidity regulator, Sequestrant,526.

331 (ii)

Trisodium citrateemulsifier, Stabilizer
Emulsifier, Stabilizer, acidity
regulator, raising agent,
Sequestrant, water retention527.

450 (ii)

Trisodium diphosphate

Agentacidity regulator, Sequestrant,
emulsifier, Texturizer,

528.

339 (iii)

Trisodium orthophosphate

Stabilizer, water retention
agent

529.

100 (ii)

Turmeric

Colour

530.

153

Vegetable carbon

Colour

531.

161 e

Violoxanthin

Colour103 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )

532.

910

Wax esters

glazing agent

533.

415

Xanthan gum

Thickener, stabilizer
Sweetener, Humectant,

534.

967

Xylitolstabilizer, Emulsifier,thickener

535.

107

Yellow 2G

Colour536.

557

Zinc silicate

anticaking agent

Supplementary List-Modified Starches
537.

1422

Acetylated di-starch adipate

Stabilizer, thickener, binder

538.

1423

Acetylated distarch glycerol

Stabilizer, thickener

539.

1414

Acetylated distarch phosphate

Emulsifier, thickener

540.

1401

Acid-treated starch

Stabilizer, thickener, binder

541.

1402

Alkaline treated starch

Stabilizer, thickener, binder

542.

1403

Bleached starch

Stabilizer, thickener, binder

Dextrins roasted starch white
543.

1400

and yellow

Stabilizer, thickener, binder

544.

1411

Di-starch glycerol

Stabilizer, thickener, binder

Di-starch phosphate esterified withsodium trimetaphosphate; esterified
545.

1412

with phosphorus oxychloride

Stabilizer, thickener, binder

546.

1443

Hydroxypropyl di-starch glycerol

Stabilizer, thickener

547.

1442

Hydroxypropyl di-starch phosphate Stabilizer, thickener

548.

1440

Hydroxypropyl starch

Emulsifier, thickener, binder

549.

1410

Monostarch phosphate

Stabilizer, thickener, binder

550.

1404

Oxidized starch

Emulsifier, thickener, binder

551.

1413

Phosphated di-starch phosphate

Stabilizer, thickener, binder

104 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Starch acetate esterified with
552.

1420

acetic anhydride

Stabilizer, thickener

Starch acetate esterified with
553.

1421

vinyl acetate

Stabilizer, thickener

554.

1450

Starch sodium octenyl succinate

Stabilizer, thickener, binder,

555.

1405

Starches, enzyme-treatedthickener

105 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )