18[APPENDIX A:

I.FOOD CATEGORY SYSTEM
The food category system is a tool for assigning food additive uses in theseRegulations. The food category system applies to all foodstuffs. The foodcategory descriptors are not to be legal product designations nor are they
intended for labelling purposes. The food category system is based on thefollowing principles:(a) The food category system is hierarchical, meaning that when an additive isrecognised for use in a general category, it is recognised for use in all its
sub-categories, unless otherwise stated. Similarly, when an additive isrecognised for use in a sub-category, its use is recognised in any further
subcategories or individual foodstuffs mentioned in a sub-category. The
food category system is based on product descriptors of foodstuffs asmarketed, unless otherwise stated.
(b) The food category system takes into consideration the carry-over principle.
By doing so, the food category system does not need to specificallymention compound foodstuffs (e.g. prepared meals, such as pizza, because
they may contain, pro rata, all the additives endorsed for use in theircomponents), unless the compound foodstuff needs an additive that is notendorsed for use in any of its components.
1.0Dairy products and analogues, excluding products of food category 2.0
1.1 Milk and dairy-based drinks
1.1.1

Milk and buttermilk (plain)
1.1.1.1

Milk (plain)

1.1.1.2 Buttermilk (plain)
1.1.2Dairy-based drinks, flavoured and/or fermented
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1.2 Fermented and renneted milk products (plain), excluding food category (dairybased drinks)
1.2.1

Fermented milks (plain)
1.2.1.1 Fermented milks
fermentation(plain),notheat-treatedafter

1.2.1.2 Fermented milks (plain), heat-treated after fermentation
1.2.2

Renneted milk (plain)

1.3 Condensed milk and analogues (plain)
1.3.1

Condensed milk (plain)

1.3.2

Beverage whiteners
52[1.3.2.1 Non - dairy based beverage whitener]
1.4 Cream (plain) and the like
1.4.1

Pasteurized cream (plain)

1.4.2

Sterilized and UHT creams, whipping and whipped creams, and reduced
fat creams(plain)

1.4.3

Clotted cream (plain)

1.4.4

Cream analogues

1.5 Milk powder and cream powder and powder analogues (plain)
1.5.1

Milk powder and cream powder (plain)52[1.5.1.1 Dairy based dairy whitener]

1.5.2

Milk and cream powder analogues

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1.6 Cheese and analogues
1.6.1
1.6.2

Unripened cheese
Ripened cheese
1.6.2.1

Ripened cheese, includes rind

1.6.2.2

Rind of ripened cheese

1.6.2.3

Cheese powder

1.6.3

Whey cheese

1.6.4

Processed cheese
1.6.4.1

Plain processed cheese

1.6.4.2
Flavoured processed cheese, including containing
fruit, vegetables, meat etc.
1.6.5

Cheese analogues

1.6.6

Whey protein cheese

1.7 Dairy-based desserts
1.8 Whey and whey products, excluding whey cheeses
1.8.1

Liquid whey and whey products, excluding whey cheeses

1.8.2 Dried whey and whey products, excluding whey cheeses.
2.0 Fats and oils, and fat emulsions
2.1 Fats and oils essentially free from water
2.1.1 Butter oil, anhydrous milk fat, ghee

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2.1.2 Vegetable oils and fats
2.1.3 Lard, tallow, fish oil, and other animal fats
2.2 Fat emulsions mainly of type water-in-oil
2.2.1 Butter
2.2.2 Fat spreads, dairy fat spreads and blended spreads
2.3 Fat emulsions mainly of type oil-in-water, including mixed and/or flavoured
products based on fat emulsions
2.4 Fat-based desserts excluding dairy-based dessert products of food category 1.7
2.4.1 Coco based spreads, including fillings
3.0Edible ices, including sherbet and sorbet
4.0Fruits and vegetables (including mushrooms and fungi, roots and tubers,
pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
4.1 Fruit
4.1.1 Fresh fruit
4.1.1.1 Untreated fresh fruit
4.1.1.2 Surface-treated fresh fruit
52[4.1.1.3 Peeled or cut, minimally processed fruit]

4.1.2 Processed fruit
4.1.2.1 Frozen fruit
4.1.2.2 Dried fruit, nuts and seeds
4.1.2.3 Fruit in vinegar, oil, or brine

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4.1.2.4 Canned or bottled (pasteurized) fruit
4.1.2.5 Jams, jellies, marmalades, fruit bar/toffee and fruit cheese52[4.1.2.6 Fruit-based spreads (e.g. chutney) excluding products offood-category 4.1.2.5]

4.1.2.7 Candied fruit
4.1.2.8 Fruit preparations, including pulp, purees, fruit toppingsand coconut milk
4.1.2.9 Fruit-based desserts, including fruit-flavoured water-based
desserts
4.1.2.10 Fermented fruit products
4.1.2.11 Fruit fillings for pastries
4.1.2.12 Cooked fruit
4.2 Vegetables (including mushrooms and fungi, roots and tubers, pulses andlegumes, and aloevera), seaweeds, and nuts and seeds
4.2.1 Fresh vegetables, (including mushrooms and fungi, roots and tubers,
pulses and legumes, and aloe vera), seaweeds and nuts and seeds
4.2.1.1 Untreated fresh vegetables, (including mushrooms andfungi, roots and tubers, pulses and legumes including
soybeans, and aloe vera), seaweeds and nuts and seeds
4.2.1.2 Surface-treated fresh vegetables, (including mushrooms
and fungi, roots and tubers, pulses and legumes, and aloevera), seaweeds and nuts and seeds
52[4.2.1.3 Peeled, cut or shredded minimally processed vegetables[(including mushrooms and fungi, roots and tubers, fresh

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pulses and legumes, and aloe vera) sea weeds, nuts andseeds]]
4.2.2 Processed vegetables (including mushrooms and fungi, roots and tubers,
pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
4.2.2.1 Frozen vegetables (including mushrooms and fungi, roots
and tubers, pulses and legumes, and aloe vera), seaweeds
and nuts and seeds
4.2.2.2 Dried vegetables (including mushrooms and fungi, roots
and tubers, pulses and legumes, and aloe vera), seaweeds,
and nuts and seeds
4.2.2.3 Vegetables (including mushrooms and fungi, roots andtubers, pulses and legumes, and aloe vera), and seaweeds invinegar, oil, brine, or soybean sauce
4.2.2.4 Canned or bottled (pasteurized) or retort pouch vegetables(including mushrooms and fungi, roots and tubers, pulses
and legumes, and aloevera), and seaweeds
4.2.2.5 Vegetable (including mushrooms and fungi, roots andtubers, pulses and legumes, and aloe vera), seaweed, andnut and seed purees and spreads (e.g. peanut butter)
4.2.2.6 Vegetable (including mushrooms and fungi, roots andtubers, pulses and legumes, and aloe vera), seaweed, andnut and seed pulps and preparations (e.g. vegetable desserts
and sauces, candied vegetables) other than food category
4.2.2.5
4.2.2.7 Fermented vegetable (including mushrooms and fungi,
roots and tubers, pulses and legumes, and aloe vera) andseaweed products, excluding fermented soybean products offood categories 6.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3
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4.2.2.8 Cooked or fried vegetables (including mushrooms andfungi, roots and tubers, pulses and legumes, and aloe vera),and seaweeds
5.0 Confectionery
5.1 Cocoa products and chocolate products including imitations and chocolate
substitutes
5.1.1 Cocoa mixes (powders) and cocoa mass/cake
5.1.2 Cocoa mixes (syrups)
5.1.3 Cocoa and chocolate products
5.1.4 Imitation chocolate, chocolate substitute products
5.2 Confectionery including hard and soft candy, nougats, etc. other than foodcategories 5.1,5.3, and 5.4
5.2.1 Hard candy
5.2.2 Soft candy
5.2.3 Nougats and marzipans
5.3Chewing gum
5.4 Decorations (e.g. for fine bakery wares), toppings (non-fruit), and sweet sauces
6.0 Cereals and cereal products, derived from cereal grains, from roots andtubers, pulses, legumes and pith or soft core of palm tree, excluding bakery
wares of food category 7.0
6.1 Whole, broken, or flaked grain, including rice
6.2 Flours and starches (including soybean powder)
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6.2.1 Flours
6.2.2 Starches
6.3 Breakfast cereals, including rolled oats
6.4 Pastas and noodles and like products
6.4.1 Fresh pastas and noodles and like products
6.4.2 Dried pastas and noodles and like products
6.4.3 Pre-cooked pastas and noodles and like products
6.5 Cereal and starch based desserts
6.6 Batters
6.7 Pre-cooked or processed cereal/grain/legume products
6.8 Soybean products (excluding soybean-based seasonings and condiments of foodcategory12.9)
6.8.1 Soybean-based beverages
6.8.2 Soybean-based beverage film
6.8.3 Soybean curd (tofu)
6.8.4 Semi-dehydrated soybean curd
6.8.4.1 Thick gravy-stewed semi-dehydrated soybean curd
6.8.4.2 Deep fried semi-dehydrated soybean curd
6.8.4.3Semi-dehydrated soybean curd, other than food categories
6.8.4.1 and 6.8.4.2
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6.8.5 Dehydrated soybean curd
6.8.6 Fermented soybeans
6.8.7 Fermented soybean curd
6.8.8 Other soybean protein products
7.0 Bakery wares
7.1 Bread and ordinary bakery wares and mixes
7.1.1 Breads and rolls
7.1.1.1 Yeast-leavened breads and specialty breads
7.1.1.2 Soda breads
7.1.2 Crackers
7.1.3 Other ordinary bakery products
7.1.4 Bread-type products, including bread stuffing and bread crumbs
7.1.5 Steamed breads and buns
7.1.6 Mixes for bread and ordinary bakery wares
7.2 Fine bakery wares (sweet, salty, savoury) and mixes
7.2.1 Cakes, cookies and pies
7.2.2 Other fine bakery products
7.2.3 Mixes for fine bakery wares
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8.0 Meat and meat products including poultry
8.1 Fresh meat and poultry,
8.1.1 Fresh meat and poultry whole pieces or cuts
8.1.2 Fresh meat and poultry comminuted
8.2 Processed meat and poultry products in whole pieces or cuts
8.2.1 Non-heat treated processed meat and poultry products in whole pieces or
cuts
8.2.1.1 Cured (including salted) non-heat treated processed meatand poultry products in whole pieces or cuts
8.2.1.2 Cured (including salted) and dried non-heat treatedprocessed meat and poultry products in whole pieces or cuts
8.2.1.3 Fermented non-heat treated processed meat and poultry
products in whole pieces or cuts
8.2.2 Heat-treated processed meat and poultry products in whole pieces or cuts
1.2.3 77[Frozen raw, flavoured/marinated, processed meat and poultry products
in whole pieces or cuts]
8.3 Processed comminuted meat and poultry products
8.3.1 Non-heat treated processed comminuted meat and poultry products
8.3.1.1 Cured (including salted) non-heat treated processedcomminuted meat and poultry products
8.3.1.2 Cured (including salted) and dried non-heat treatedprocessed comminuted meat and poultry products
10 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )8.3.1.3 Fermented non-heat treated processed comminuted meatand poultry products
8.3.2 Heat-treated processed comminuted meat and poultry products
8.3.3 Frozen processed comminuted meat and poultry products
8.4 Edible casings
9.0 Fish and fish products, including molluscs, crustaceans, and echinoderms
9.1 Fresh fish and fish products, including molluscs, crustaceans, and echinoderms
9.1.1 Fresh fish
9.1.2 Fresh molluscs, crustaceans, and echinoderms
9.2 Processed fish and fish products, including molluscs, crustaceans, andechinoderms
9.2.1 Frozen fish, fish fillets, and fish products, including molluscs,
crustaceans, and echinoderms
09.2.2 Frozen battered fish, fish fillets and fish products, including molluscs,
crustaceans, and echinoderms
9.2.3 Frozen minced and creamed fish products, including molluscs,
crustaceans, and echinoderms
9.2.4 Cooked and/or fried fish and fish products, including molluscs,
crustaceans, and echinoderms
9.2.4.1 Cooked fish and fish products
9.2.4.2 Cooked molluscs, crustaceans, and echinoderms

11 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )9.2.4.3 Fried fish and fish products, including molluscs,
crustaceans, and Echinoderms
9.2.5 Smoked, dried, fermented, and/or salted fish and fish products, including
molluscs, crustaceans, and echinoderms
9.3 Semi-preserved fish and fish products, including molluscs, crustaceans, andechinoderms
9.3.1 Fish and fish products, including molluscs, crustaceans, andechinoderms, marinated and/or in jelly
9.3.2 Fish and fish products, including molluscs, crustaceans and echinoderms,
pickled and/or in brine
9.3.3 Salmon substitutes, caviar and other fish roe products
9.3.4 Semi-preserved fish and fish products, including molluscs, crustaceans
and echinoderms (e.g. fish paste), excluding products of food categories
9.3.1 - 9.3.3
9.4 Fully preserved, including canned or fermented fish and fish products, including
molluscs, crustaceans, and echinoderms

10.0 Eggs and egg products
10.1 Fresh eggs
10.2 Egg products
10.2.1 Liquid egg products
10.2.2 Frozen egg products
10.2.3 Dried and/or heat coagulated egg products
12 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )10.3 Preserved eggs, including alkaline, salted, and canned eggs
10.4 Egg-based desserts
11.0 Sweeteners, including honey11.1 Refined and raw sugars
11.1.1 White sugar, dextrose anhydrous, dextrose monohydrate, fructose
11.1.2 Powdered sugar, powdered dextrose
11.1.3 Soft white sugar, soft brown sugar, glucose syrup, dried glucose syrup,
raw cane sugar
11.1.3.1 Dried glucose syrup used to manufacture sugar
confectionery
11.1.3.2 Glucose syrup used to manufacture sugar confectionery
11.1.4 Lactose
11.1.5 Plantation or mill white sugar
52[11.1.6 Gur or Jaggery
11.1.6.1 Cane Jaggery or Gur
11.1.6.2 Palm Jaggery or Gur
11.1.6.3 Date Jaggery or Gur]
11.2 Brown sugar excluding products of food category 11.1.3
11.3 Sugar solutions and syrups, also (partially) inverted, including treacle andmolasses, excluding products of food category 11.1.3
11.4 Other sugars and syrups 11.5 Honey
11.6 Table-top sweeteners, including those containing high-intensity sweeteners
12.0 Salts, spices, soups, sauces, salads and protein products
13 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )12.1 Salt and salt substitutes
12.1.1 Salt
12.1.2 Salt substitutes
12.2 Herbs, spices, seasonings, and condiments
52[12.2.1 Herbs, spices, masalas, spice mixtures including oleoresins or
extracts/derivatives thereof]
12.2.2 Seasonings and condiments
12.3 Vinegars
12.4 Mustards
12.5 Soups and broths
12.5.1 Ready-to-eat soups and broths, including canned, bottled, and frozen
12.5.2 Mixes for soups and broths
12.6 Sauces and like products
12.6.1 Emulsified sauces and dips
12.6.2 Non-emulsified sauces
12.6.3 Mixes for sauces and gravies
12.6.4 Clear sauces
12.7 Salads and sandwich spreads excluding cocoa-and nut based spreads of foodcategories 4.2.2.5 and 5.1.3
14 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )12.8 Yeast and like products
12.9 Soybean-based seasonings and condiments
12.9.1 Fermented soybean paste
12.9.2 Soybean sauce
12.9.2.1 Fermented soybean sauce
12.9.2.2 Non-fermented soybean sauce
12.9.2.3 Other soybean sauces
12.10 Protein products other than from soybeans

13.0 Foodstuffs intended for particular nutritional uses
13.1 Infant formulae, follow-on formulae, and formulae for special medical purposes
for infants
13.1.1 Infant formulae
13.1.2 Follow-up formulae
13.1.3 Formulae for special medical purposes for infants
13.2 Complementary foods for infants and young children
13.3 Dietetic foods intended for special medical purposes (excluding products offood category 13.1)
13.4 Dietetic formulae for slimming purposes and weight reduction
13.5 Dietetic foods (e.g. supplementary foods for dietary use) excluding products offood categories13.1- 13.4 and 13.6
15 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )13.6 Food supplements
14.0 Beverages, excluding dairy products
14.1 Non-alcoholic ("soft") beverages
14.1.1 Waters
14.1.1.1 Natural mineral waters and source waters
14.1.1.2 Table waters and soda waters
14.1.2 Fruit and vegetable juices
14.1.2.1 Fruit juices
14.1.2.2 Vegetable juices
14.1.2.3 Concentrates of fruit juices
14.1.2.4 Concentrates of vegetable juices
14.1.3 Fruit and vegetable nectars
14.1.3.1 Fruit nectar
14.1.3.2 Vegetable nectar
14.1.3.3 Concentrates of fruit nectar
14.1.3.4 Concentrates of vegetable nectar
14.1.4 Water-based flavoured drinks, including "sport," “energy,” or"electrolyte" drinks and articulated drinks
14.1.4.1 Carbonated water-based flavoured drinks
16 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )14.1.4.2 Non-carbonated water-based flavoured drinks, including
punches and ades
14.1.4.3 Concentrates (liquid or solid) for water-based flavoured
drinks
14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal andgrain beverages, excluding cocoa
14.2 Alcoholic beverages, including alcohol-free and low-alcoholic counterparts
14.2.1 Beer and malt beverages
14.2.2 Cider and Perry
14.2.3 Grape wines
14.2.3.1 Still grape wine
14.2.3.2 Sparkling and semi-sparkling grape wines
14.2.3.3 Fortified grape wine, grape liquor wine, and sweet grapewine
14.2.4 Wines (other than grape)
14.2.5 Mead
14.2.6 Distilled spirituous beverages containing more than 15% alcohol
14.2.7 Aromatized alcoholic beverages
15.0 Ready-to-eat savouries
15.1 Snacks - potato, cereal, flour or starch based (from roots and tubers, pulses andlegumes)17 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )15.2 Processed nuts, including coated nuts and nut mixtures 15.3 Snacks - fish based

18 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )II. FOOD CATEGORY DESCRIPTIONSThe examples wherever given below are only indicative and not exhaustive.
1.0 Dairy products and analogues, excluding products of food category 2.0
Includes all types of dairy products that are derived from the milk of healthy milch
animal(s) (e.g. cow, sheep, goat, and buffalo). In this category, a “plain” product is
one that is not flavoured, nor contains fruit, vegetables or other non-dairy
ingredients, nor is mixed with other non-dairy ingredients, unless permitted byrelevant standards. Analogues are products in which milk fat has been partially or
wholly replaced by vegetable fats or oils.
1.1 Milk and dairy-based drinks
Includes all plain and flavoured fluid milk products based on skim, part-skim, low-fat
and whole milk.
1.1.1Milk and buttermilk (plain)
Includes plain fluid products only. Includes reconstituted plain milk that contains
only dairy ingredients.
1.1.1.1 Milk (plain)
Fluid milk obtained from milking animals (e.g. cows, sheep, goats, and buffalo).
Milk is usually heat-treated by pasteurization, ultra-high temperature (UHT)
treatment or sterilization. Includes skim, part-skim, low-fat and whole milk.
1.1.1.2 Buttermilk (plain)
Buttermilk is the nearly milk fat-free fluid remaining from the butter-making process(i.e. the churning fermented or non-fermented milk and cream) and buttermilk is also
produced by fermentation of fluid skim milk, either by spontaneous souring by theaction of lactic acid-forming or aroma-forming bacteria, or by inoculation of heatedmilk with pure bacterial cultures (cultured buttermilk). Buttermilk may bepasteurized or sterilized.
52[1.1.2
Dairy-based drinks, flavoured or fermented
Includes all ready-to-drink flavoured and aromatised milk-based fluid beverages andtheir mixes, excluding mixes for cocoa (cocoa-sugar mixtures, category 5.1.1) suchas hot chocolate, chocolate malt drinks, strawberry-flavoured yoghurt drink, whey
19 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )based drinks, lactic acid bacteria drinks, and lassi (liquid obtained by whipping curdfrom the lactic acid fermentation of milk, and mixing with sugar or synthetic
sweetener)]
1.2

Fermented and renneted milk products (plain), excluding food category
1.1.2 dairy-based drinks)
Includes all plain products based on skim, part-skim, low-fat and whole milk.
Flavoured products are included in 1.1.2 (beverages) and 1.7 (desserts).
1.2.1 Fermented milks (plain)
Includes all plain products, including fluid fermented milk, acidified milk andcultured milk. Plain yoghurt, which does not contain flavours or colours, may befound in one of the sub-categories of 1.2.1 depending on whether it is heat-treatedafter fermentation or not.
1.2.1.1 Fermented milks (plain), not heat-treated after fermentation
Includes fluid and non-fluid plain products such as yoghurt.
1.2.1.2 Fermented milks (plain), heat-treated after fermentation
Products similar to that in 1.2.1.1 except those heat-treated (e.g. sterilized or
pasteurized) after fermentation.
1.2.2 Renneted milk (plain)
Plain, coagulated milk produced by the action of milk coagulating enzymes which
includes curdled milk. Flavoured - renneted milk products are found in category 1.7.
1.3
Condensed milk and analogues (plain)
Includes plain and sweetened types of condensed milk, evaporated milk, and theiranalogues (including beverage whiteners) and products based on skim, part-skim,
low-fat and whole milk, blends of evaporated skimmed milk and vegetable fat, andblends of sweetened condensed skimmed milk and vegetable fat.
1.3.1 Condensed milk (plain)
Condensed milk is obtained by partial removal of water from milk to which sugar
may have been added. For evaporated milk, the water removal may be accomplishedby heating. Includes partially dehydrated milk, evaporated milk, sweetenedcondensed milk, and khoya (cow or buffalo milk concentrated by boiling).
20 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )1.3.2 Beverage whiteners
1.3.2.1 52[Omitted]
1.3.2.2 Non-Dairy based beverage whitener
Milk or cream substitute consisting of a vegetable fat-water emulsion in water withmilk protein and lactose or vegetable proteins for use in beverages such as coffee andtea and includes the same type of products in powdered form. Includes condensed
milk analogues, blends of evaporated skimmed milk and vegetable fat and blends ofsweetened condensed skimmed milk and vegetable fat.
1.4 Cream (plain) and the like
Cream is a fluid dairy product, relatively high in fat content in comparison to milk.
Includes all plain fluid, semi-fluid and semi-solid cream and cream analogue
products. Flavoured cream products are found in1.1.2 (beverages) and 1.7 (desserts).
1.4.1 Pasteurized cream (plain)
Cream subjected to pasteurization by appropriate heat treatment or made frompasteurized milk. Includes milk cream and “half-and-half.”
1.4.2 Sterilized and UHT creams, whipping and whipped creams, and reduced
fat creams (plain)
Includes every cream, regardless of fat content, which has undergone a higher heattreatment than pasteurization, pasteurized creams with a reduced fat content, as well
as every cream intended for whipping or being whipped. Sterilized cream issubjected to appropriate heat-treatment in the container in which it is presented to theconsumer. Ultra-heat treated (UHT) or ultra-pasteurized cream is subjected to theappropriate heat treatment (UHT or ultra-pasteurization) in a continuous flow process
and aseptically packaged. Cream may also be packaged under pressure (whippedcream). Includes whipping cream, heavy cream, whipped pasteurized cream, andwhipped cream-type dairy toppings and fillings. Creams or toppings with partial or
total replacement of milk fat by other fats are included in sub-category 1.4.4 (creamanalogues).
1.4.3 Clotted cream (plain)
21 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Thickened, viscous cream formed from the action of milk coagulating enzymes.
Includes sour cream (cream subjected to lactic acid fermentation achieved as
described for buttermilk (1.1.1.2).
1.4.4 Cream analogues
Cream substitute consisting of a vegetable fat-water emulsion in liquid or powdered
form for use other than as a beverage whitener (1.3.2).Includes instant whippedcream toppings and sour cream substitutes.
1.5 Milk powder and cream powder and powder analogues (plain)
Includes plain milk powders, cream powders, or combination of the two, and theiranalogues. Includes products based on skim, part-skim, low-fat and whole milk.
1.5.1 Milk powder and cream powder (plain)
Milk products obtained by partial removal of water from milk or cream and produced
in a powdered form. Includes casein and caseinates.
52[1.5.1.1 Dairy based dairy whitener
Milk or cream constituting of milk protein and lactose]
1.5.2 Milk and cream powder analogues
Products based on a fat-water emulsion and dried for use other than as a beverage
whitener (1.3.2). Examples include imitation dry cream mix and blends of skimmed
milk and vegetable fat in powdered form.
1.6 Cheese and analogues
Cheese and cheese analogues are products that have water and fat included within a
coagulated milk protein structure. Products such as cheese sauce (12.6.2), cheeseflavoured snacks (15.1), and composite prepared foods containing cheese as aningredient (e.g. macaroni and cheese; 16.0) are categorized elsewhere.
1.6.1 Unripened cheese
Unripened cheese, including fresh cheese, is ready for consumption soon after
manufacture. Such as cottage cheese (a soft, unripened, coagulated curd cheese),creamed cottage cheese (cottage cheese covered with a creaming mixture), cream
cheese (rahmfrischkase, an uncured, soft spreadable cheese) mozzarella andscamorza cheeses and paneer (milk protein coagulated by the addition of citric acid22 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )from lemon or lime juice or of lactic acid from whey, that is strained into a solid
mass, and is used in vegetarian versions of, e.g. hamburgers). Includes the whole
unripened cheese and unripened cheese rind (for those unripened cheeses with a“skin” such as mozzarella). Most products are plain, however, some such as cottage
cheese and cream cheese, may be flavoured or contain ingredients such as fruit,
vegetables or meat. Excludes ripened cream cheese, where cream is a qualifier for ahigh fat content.
1.6.2 Ripened cheese
Ripened cheese is not ready for consumption soon after manufacture, but is held
under such time and temperature conditions so as to allow the necessary biochemicaland physical changes that characterize the specific cheese. For mould-ripened cheese,the ripening is accomplished primarily by the development of characteristic mould
growth throughout the interior and/or on the surface of the cheese. Ripened cheese
may be soft (e.g. camembert), firm (e.g. edam, gouda), hard (e.g. cheddar), or extrahard and includes cheese in brine, which is a ripened semi-hard to soft cheese, white
to yellowish in colour with a compact texture, and Without actual rind that has beenpreserved in brine until presented to the consumer.
1.6.2.1 Ripened cheese, includes rind
Refers to ripened (including mould-ripened) cheese, including rind, or any part
thereof, such as cut, shredded, grated or sliced cheesesuch as blue cheese, brie,
gouda, havarti, hard grating cheese, and Swiss cheese.
1.6.2.2 Rind of ripened cheese
Refers to the rind only of the cheese and the rind of the cheese is the exterior portionof the cheese mass that initially has the same composition as the interior portion of
the cheese, but which may dry after brining and ripening.
1.6.2.3 Cheese powder
Dehydrated product prepared from a variety or processed cheese. Does not include
grated or shredded cheese (1.6.2.1 for variety cheese; 1.6.4 for processed cheese).
Product is intended either to be reconstituted with milk or water to prepare a sauce,or used as-is as an ingredient (e.g. with cooked macaroni, milk and butter to prepare
a macaroni and cheese casserole). Includes spray-dried cheese.
1.6.3 Whey cheese
23 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )A solid or semi-solid product obtained by concentration of whey with or without theaddition of milk, cream or other materials of milk origin and moulding of theconcentrated product which includes the whole cheese and the rind of the cheese andit is different from whey protein cheese (1.6.6).
1.6.4 Processed cheese
Product with a very long shelf life obtained by melting and emulsifying cheese which
includes products manufactured by heating and emulsifying mixtures of cheese, milkfat, milk protein, milk powder, and water indifferent amounts. Products may containother added ingredients, such as aromas, seasonings and fruit, vegetables and/or
meat. Product may be spreadable or cut into slices and pieces. The term “processed”
does not mean cutting, grating, shredding, etc. of cheese. Cheeses treated by thesemechanical processes are included under food category 1.6.2 (Ripened cheese).
1.6.4.1 Plain processed cheese
Processed cheese product that does not contain added flavours, seasonings, fruit,
vegetables and/or meat. Examples include American cheese, Requeson etc.
1.6.4.2 Flavoured processed cheese, including containing fruit, vegetables, meat,etc.
Processed cheese product that contains added flavours, seasonings, fruit, vegetables
and/or meat such asNeufchatel cheese spread with vegetables, pepper jack cheese,cheddar cheese spread with wine, and cheese balls (formed processed cheese coatedin nuts, herbs or spices).
1.6.5 Cheese analogues
Products that look like cheese, but in which milk fat has been partly or completely
replaced by other fats which includes imitation cheese, imitation cheese mixes, andimitation cheese powders.
1.6.6 Whey protein cheese
Product containing the protein extracted from the whey component of milk. These
products are principally made by coagulation of whey proteins. Example: ricotta
cheese. It is different from whey cheese (1.6.3).
1.7 Dairy-based desserts
24 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Includes ready-to-eat flavoured dairy dessert products and dessert mixes, frozen
dairy confections and novelties, and dairy-based fillings. Includes flavoured yoghurt(a milk product obtained by fermentation of milk and milk products to which
flavours and ingredients (e.g. fruit, cocoa, coffee) have been added) that may or may
not be heat-treated after fermentation. Other examples include ice cream (frozen
dessert that may contain whole milk, skim milk products, cream or butter, sugar,
vegetable oil, egg products, and fruit,cocoa, or coffee), ice milk (product similar toice cream with reduced whole or skim milk content, or made with non-fat milk),
jellied milk, frozen flavoured yoghurt, junket (sweet custard-like dessert made fromflavoured milk set with rennet), dulce de leche (cooked milk with sugar and added
ingredients such as coconut or chocolate),butterscotch pudding and chocolate
mousse. Includes traditional milk-based sweets prepared from milk concentrated
partially, from khoya (cow or buffalo milk concentrated by boiling), or chhena(cowor buffalo milk, heat coagulated aided by acids like citric acid, lactic acid, malic acid,etc), sugar orsynthetic sweetener, and other ingredients (e.g. maida (refined wheat
flour), flavours and colours (e.g. peda,burfee, milk cake, gulab jamun, rasgulla,rasmalai, basundi). These products are different from those in food category3.0(edible ices, including sherbet and sorbet) in that the foods in category 1.7 are dairybased, while those in 3.0 are water-based and contain no dairy ingredients.
1.8 Whey and whey products, excluding whey cheeses
Includes a variety of whey-based products in liquid and powdered forms.
1.8.1 Liquid whey and whey products, excluding whey cheeses
Whey is the fluid separated from the curd after coagulation of milk, cream, skimmed
milk or buttermilk with milk coagulating enzymes during the manufacture of cheese,casein or similar products. Acid whey is obtained after the coagulation of milk,
cream, skimmed milk or buttermilk, mainly with acids of the type used for the
manufacture of fresh cheese.
1.8.2 Dried whey and whey products, excluding whey cheeses
Whey powders are prepared by spray- or roller-drying whey or acid whey fromwhich the major portion of the milk fat has been removed.
2.0 Fats and oils, and fat emulsions
Includes all fat-based products that are derived from vegetable, animal or marine
sources, or their mixtures.
25 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )2.1 Fats and oils essentially free from water
Edible fats and oils are foods composed mainly of triglycerides of fatty acids fromvegetable, animal or marine sources.
2.1.1 Butter oil, anhydrous milk fat, ghee
The milk fat products anhydrous milk fat, anhydrous butter oil and butter oil are
products derived exclusively from milk and/or products obtained from milk by aprocess that almost completely removes water and non-fat solids. Ghee is a productobtained exclusively from milk, cream or butter by a process that almost completely
removes water and non-fat solids; it has a specially developed flavour and physicalstructure.
2.1.2 Vegetable oils and fats
Edible fats and oils obtained from edible plant sources. Products may be from asingle plant source or marketed and used as blended oils that are generally designatedas edible, cooking, frying, table or salad oils. Virgin oils are obtained by mechanicalmeans (e.g. pressing or expelling), with application of heat only so as not to alter thenatural composition of the oil. Virgin oils are suitable for consumption in the naturalstate. Cold pressed oils are obtained by mechanical means without application ofheat. Examples include virgin olive oil, cottonseed oil, peanut oil, and vanaspati.
2.1.3 Lard, tallow, fish oil, and other animal fats
All animal fats and oils should be derived from animals in good health at the time ofslaughter and intended for human consumption.
2.2 Fat emulsions mainly of type water-in-oil
Include all emulsified products excluding fat-based counterparts of dairy products
and dairy desserts.
2.2.1 Butter
Butter is a fatty product consisting of a primarily water-in-oil emulsion derived
exclusively from milk or products obtained from milk or both.
2.2.2 Fat spreads, dairy fat spreads and blended spreads
Includes fat spreads (emulsions principally of the type water and edible fats and oils),
dairy fat spreads (emulsions principally of the type water-in-milk fat), and blended
26 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )spreads (fat spreads blended with higher amounts of milk fat)such as margarine (aspreadable or fluid water-in-oil emulsion produced mainly from edible fats and oils);
products derived from butter (e.g. “butterine,” a spreadable butter blend withvegetable oils), blends of butter and margarine; and minarine (a spreadable water-inoil emulsion produced principally from water and edible fats and oils that are notsolely derived from milk). Also includes reduced fat-based products derived frommilk fat or from animal or vegetable fats, including reduced-fat counterparts ofbutter, margarine, and their mixtures.
2.3 Fat emulsions mainly of type oil-in-water, including mixed and/or flavoured
products based on fat emulsions
Includes fat-based counterparts of dairy-based foods excluding dessert products. The
fat portion of these products are derived from sources other than milk fat (e.g.
vegetable fats and oils) such as imitation milk (a fat-substituted milk produced fromnon-fat milk solids by addition of vegetable fats (coconut, safflower or corn oil));non-dairy whipped cream; non-dairy toppings; and vegetable cream. Mayonnaise isincluded in food category 12.6.1.
2.4 Fat-based desserts excluding dairy-based dessert products of food category
1.7
Includes fat-based counterparts of dairy-based desserts, which are found in category
1.7. Includes ready-to-eat products and their mixes, cocoa based spreads including
fillings. Also includes non-dairy fillings for desserts. Examples include ice creamlike products made with vegetable fats
3.0 Edible ices, including sherbet and sorbet
This category includes water-based frozen desserts, confections and novelties, suchas fruit sorbet, and flavoured ice. Frozen desserts containing primarily dairy
ingredients are included in food category1.7.
4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers,
pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
This major category is divided into two categories: 4.1(Fruit) and 4.2 (Vegetables(including mushrooms and fungi, roots and tubers, pulses and legumes, and aloevera), seaweeds, and nuts and seeds). Each of these categories is further divided into
sub-categories for fresh and processed products.
27 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )4.1 Fruits
Includes all fresh (4.1.1) and processed (4.1.2) products.
4.1.1 Fresh fruits
Fresh fruit is generally free of additives.
4.1.1.1 Untreated fresh fruits
Raw fruit presented fresh from harvest.
4.1.1.2 Surface-treated fresh fruits
The surfaces of certain fresh fruit are coated with glazes or waxes or are treated withother food additives that act as protective coatings and/or help to preserve thefreshness and quality of the fruit such as apples, oranges, dates, and longans.
52[4.1.1.3 Peeled or cut, minimally processed fruit]Fresh fruit that is cut or peeled and presented to the consumer, e.g. in a fruit salad
and includes fresh shredded or flaked coconut.
4.1.2 Processed fruits
Includes all forms of processing other than peeling, cutting and surface treating fresh
fruits.
4.1.2.1 Frozen fruits
Fruits that may or may not be blanched prior to freezing. The product may be frozen
in a juice or sugar syrup. Such as frozen fruit salad and frozen strawberries.
4.1.2.2 Dried fruits, nuts and seeds
Fruit from which water is removed to prevent microbial growth which includes dried
fruit leathers (fruit rolls) prepared by drying fruit purees. Such as cashew nut,
almond, raisins, dried apple slices, figs, copra (dried coconut whole or cut), dried
shredded or flaked coconut, prunes, dehydrated fruits etc.
4.1.2.3 Fruits in vinegar, oil, or brine
Includes pickled products such as mango pickles, lime pickles, pickled gooseberries,
plums and pickled watermelon rind. Oriental pickled (“cured” or “preserved”) fruit
products are sometimes referred to as “candied” fruits. These are not the candied fruit
products of category 4.1.2.7 (i.e. dried, sugar coated fruits).
28 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )4.1.2.4 Canned or bottled (pasteurized) fruits
Fully preserved product in which fresh fruit is cleaned and placed in cans or jars withnatural juice or sugar syrup (including artificially sweetened syrup) and heatsterilized or pasteurized. Includes products processed in retort pouches such as
canned fruit salad, and applesauce in jars.
4.1.2.5 Jams, jellies, marmalades
Jams, preserves and conserves are thick, spreadable products prepared by boilingwhole fruit or pieces of fruit, fruit pulp or puree, with or without fruit juice orconcentrated fruit juice, and sugar to thicken, and to which pectin and fruit pieces
may be added. Jelly is a clear spreadable product prepared similarly to jam, exceptthat it is has a smoother consistency and does not contain fruit pieces. Marmalade is athick spreadable fruit slurry prepared from whole fruit, fruit pulp or puree (usuallycitrus), and boiled with sugar to thicken, to which pectin and fruit pieces and fruit
peel pieces may be added. Includes dietetic counterparts made with non-nutritive
high-intensity sweeteners. Examples include orange marmalade, grape jelly, andstrawberry jam.
4.1.2.6 Fruit-based spreads (e.g. chutney) excluding products of food category
4.1.2.5
Includes fruit based spreads, condiment-type fruit products such as mango chutney,raisinchutney, fruit and vegetables chutneys and their mixes (dry or paste form).
4.1.2.7 Candied fruits
Includes glazed fruits (fruits treated with a sugar solution and dried), candied fruits(dried glazed fruit immersed in a sugar solution and dried so that the fruit is coveredby a candy-like sugar shell), and crystallized fruit is prepared (dried glazed fruitrolled in icing or granulated sugar and dried).
4.1.2.8 Fruit preparations, including pulp, purees, fruit toppings and coconut
milk
Fruit pulp is not usually intended for direct consumption. It is slurry of lightly
steamed and strained fresh fruit, with or without added preservatives. Fruit puree(e.g. mango puree, prune puree) is produced in the same way, but has a smoother,finer texture, and may be used as fillings for pastries, but is not limited to this use.
Fruit sauce (e.g. pineapple sauce or strawberry sauce) is made from boiled fruit pulp
29 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )with or without added sweeteners and may contain fruit pieces. Fruit sauce may be
used as toppings for fine bakery wares and ice cream sundaes. Fruit syrup (e.g.
blueberry syrup) is a more liquid form of fruit sauce that may be used as a topping
e.g. for pancakes. Non-fruit toppings are included in category 5.4 (sugar- andchocolate-based toppings) and sugar syrups (e.g. maple syrup) are included in
category 11.4. Coconut milk and coconut cream are products prepared using asignificant amount of separated, whole, disintegrated, macerated or comminuted
fresh endosperm (kernel) of coconut palm and expelled, where most filterable fibers
and residues are excluded, with or without coconut water, and/or with additional
water. Coconut milk and coconut cream are treated by heat pasteurization,sterilization or ultrahigh temperature (UHT) processes. Coconut milk and coconut
cream may also be produced in concentrated or skim (or “light”) forms. Examples of
traditional foods in this sub-category are tamarind concentrate (clean extract oftamarind fruit with not less than 65% total soluble solids), tamarind powder(tamarind paste mixed with tapioca starch), tamarind toffee (mixture of tamarind
pulp, sugar, milk solids, antioxidants, flavours, stabilizers and preservatives), andfruit bars (a mixture of fruit (mango, pineapple, or guava) pulp mixed with sugar,
flavours and preservatives, dried into a sheet).
4.1.2.9 Fruit-based desserts, including fruit-flavoured water-based desserts
Includes ready-to-eat products and mixes. Includes rote gruze, frutgrod, fruit
compote, nata de coco, and mitsumame (desserts of agar jelly, fruit pieces and syrup)
etc. This category does not include fine bakery wares containing fruit (categories
7.2.1 and 7.2.2), fruit-flavoured edible ices (category 3.0), or fruit-containing frozen
dairy desserts (category 1.7).
4.1.2.10 Fermented fruit productsType of pickled product produced by preservation in salt by lactic acid fermentation.
Examples include fermented plums, amla/mango pickles etc.
4.1.2.11 Fruit fillings for pastries
Includes ready-to-eat products and mixes and all type of fillings excluding purees(category4.1.2.8). These fillings usually include whole fruit or fruit pieces such as
cherry pie filling and raisin filling for oatmeal cookies.
4.1.2.12 Cooked fruits
30 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Fruit that is steamed, boiled, baked, or fried, with or without a coating, forpresentation to the consumer such as baked apples, fried apple rings, and peach
dumplings (baked peaches with a sweet dough covering).
4.2 Vegetables (including mushrooms and fungi, roots and tubers, pulses andlegumes, and aloe vera), seaweeds, and nuts and seeds
Includes all fresh (4.2.1) and processed (4.2.2) products.
4.2.1 Fresh vegetables (including mushrooms and fungi, roots and tubers, pulses
and legumes, and aloe vera), seaweeds, and nuts and seeds
Fresh vegetables are generally free of additives.
4.2.1.1 Untreated fresh vegetables (including mushrooms and fungi, roots andtubers, pulses and legumes (including soybeans), and aloe vera), seaweeds, andnuts and seeds
Raw vegetables presented fresh from harvest.
4.2.1.2 Surface-treated fresh vegetables (including mushrooms and fungi, roots
and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
The surfaces of certain fresh vegetables are coated with glazes or waxes or are
treated with other food additives that act as protective coatings and/or help topreserve the freshness and quality of the vegetable such as avocados, cucumbers,
green peppers and pistachio nuts.
52[4.2.1.3 Peeled, cut or shredded minimally processed vegetables [(including
mushrooms and fungi, roots and tubers, fresh pulses and legumes, and aloevera)
sea weeds, nuts and seeds]
Fresh vegetables, e.g. peeled raw potatoes that are presented to the consumer to becooked at home (e.g.in the preparation of hash brown potatoes).

4.2.2 Processed vegetables (including mushrooms and fungi, roots and tubers,
pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
Includes all forms of processing other than peeling, cutting and surface treating of
fresh vegetables.

31 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )4.2.2.1 Frozen vegetables (including mushrooms and fungi, roots and tubers,
pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
Fresh vegetables are usually blanched and frozen. Examples include quick-frozen
corn, quick-frozen French-fried potatoes, quick frozen peas, and quick frozen wholeprocessed tomatoes.
4.2.2.2 Dried vegetables (including mushrooms and fungi, roots and tubers,
pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
Products in which the natural water content has been reduced below that critical for
growth of microorganismswithout affecting the important nutrients. The product may
or may not be intended for rehydration prior to consumption. Includes vegetablepowders that are obtained from drying the juice, such as tomato powder and beet
powder etc such as dried potato flakes, dehydrated carrots or peas or cabbage ormushroom or spinach leaf or lentil etc.
4.2.2.3 Vegetables (including mushrooms and fungi, roots and tubers, pulses andlegumes, and aloe vera) and seaweeds in vinegar, oil, brine, or soybean sauce
Products prepared by treating raw vegetables with salt solution excluding fermented
soybean products. Fermented vegetables, which are a type of pickled product, areclassified in4.2.2.7. Fermented soybean products are classified in 6.8.6, 6.8.7, 12.9.1,
12.9.2.1 and 12.9.2.3 such as pickled cabbage, pickled cucumber, olives, pickled
onions, mushrooms in oil, marinated artichoke hearts, acharetc. Other examples
include pickled ginger, pickled garlic, and chilli pickles etc.
4.2.2.4 Canned or bottled (pasteurized) or retort pouch vegetables (including
mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), andseaweeds
77[Fully preserved product in which fresh vegetables are cleaned, blanched, andplaced in cans or jars in liquid (e.g. brine, water, oil or sauce), and heat-sterilized or
pasteurized such as canned peas, canned baby corn, asparagus packed in glass jars,
canned and/or cooked/baked beans, canned tomato paste/ puree and canned tomatoes(pieces, wedges or whole), canned mushrooms, canned chestnuts etc.]
4.2.2.5 Vegetable (including mushrooms and fungi, roots and tubers, pulses andlegumes, and aloe vera), seaweed, and nut and seed purees and spreads (e.g.
peanut butter)
32 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Vegetable purees are finely dispersed slurries prepared from the concentration ofvegetables, which may have been previously heat-treated (e.g. steamed). The slurries
may be filtered prior to packaging. Purees contain lower amounts of solids thanpastes (found in category 4.2.2.6). Examples include tomato puree, peanut butter (aspreadable paste made from roasted and ground peanuts by the addition of peanutoil) and other nut butters (e.g. cashew butter) etc.
4.2.2.6 Vegetable (including mushrooms and fungi, roots and tubers, pulses andlegumes, and aloe vera), seaweed, and nut and seed pulps and preparations (e.g.
vegetable desserts and sauces, candied vegetables) other than food category
4.2.2.5
Vegetable pastes and pulps are prepared as described for vegetable purees (category
4.2.2.5). However, pastes and pulps have a higher amount of solids, and are usuallyused as components of other foods (e.g. sauces)such as potato pulp, horseradish pulp,
aloe extract, salsa (e.g. chopped tomato, onion, peppers, spices and herbs), sweet red
bean paste (an), sweet coffee bean paste (filling), tomato paste, tomato pulp, tomato
sauce, crystallized ginger, and bean-based vegetable dessert, sweets (vegetablebased):- carrot halwa (gajar halwa/ gajrela), lauki halwa, coconut based sweets likecoconut burfee, kaju based sweets etc.
4.2.2.7 Fermented vegetable (including mushrooms and fungi, roots and tubers,
pulses and legumes, and aloe vera) and seaweed products, excluding fermented
soybean products of food category 6.8.6, 6.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3
Fermented vegetables are a type of pickled product, formed by the action of lactic
acid bacteria, usually in the presence of salt. Traditional Oriental fermented
vegetable products are prepared by air-drying vegetables and exposing them toambient temperatures so as to allow the microorganisms to flourish; the vegetables
are then sealed in an anaerobic environment and salt (to generate lactic acid), spices
and seasonings are added such as achar, pickled cabbage or carrot or cauliflower,
pickled cucumber, olives, pickled onions, mushrooms in oil, marinated artichokehearts, piccalilli, lemon pickles, soybean sauce-pickled vegetables , vinegar-pickled
vegetables, brine-pickled vegetables, pickled ginger, pickled garlic, and chilli
pickles, red pepper paste, fermented vegetable products, kimchi and sauerkraut(fermented cabbage) etc. Excludes fermented soybean products that are found in foodcategories6.8.6 (fermented soybeans (e.g. natto and tempe), 6.8.7 (fermented soybean
curd), 12.9.1(fermented soybean paste e.g. miso), 12.9.2.1 (fermented soybeansauce), and 12.9.2.3 (other soybean sauce) etc.
33 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )4.2.2.8 Cooked or fried vegetables (including mushrooms and fungi, roots andtubers, pulses and legumes, and aloe vera) and seaweeds
Vegetables those are steamed, boiled, baked, or fried, with or without a coating, forpresentation to the consumer such as simmered beans, pre-fried potatoes, fried okra,
and ready-to-eat curries like paneer makhani, kadhaipaneer, palakpaneer, baigan-kabharta, alootamatar, mixed vegetable, dal makhani, frozen curried vegetables /readyto-eat vegetables; vegetable gravies, vegetables boiled down in soy sauceetc.
5.0 Confectionery
Includes all cocoa and chocolate products (5.1), other confectionery products that
may or may not contain cocoa (5.2), chewing gum (5.3), and decorations and icings(5.4), or foods produced solely with any combination of foods conforming to these
sub-categories.
5.1 Cocoa products and chocolate products including imitations and chocolate
substitutes
This category is divided to reflect the variety of standardized and non-standardized
cocoa- and chocolatebasedproducts.
5.1.1 Cocoa mixes (powders) and cocoa mass/cakeIncludes a variety of products that are used in the manufacture of other chocolate
products or in the preparation of cocoa-based beverages. Most cocoa products havetheir origin in the cocoa nib, which is obtained from cocoa beans that have beencleaned and freed from the shells. Cocoa mass is obtained from the mechanicaldisintegration of the nib. Depending on the desired finished chocolate product, thecocoa nib or mass may be treated by an alkalinization process that mellows theflavour. Cocoa dust is the fraction of the cocoa bean produced as a product duringwinnowing and degerming. Cocoa powder is produced byreducing the fat content ofcocoa mass or liquor by pressing (including expeller pressing) and molding into
cocoa press cake. The cocoa press cake is disintegrated and ground to cocoa powder.
Cocoa liquor is ahomogeneous flowing paste produced from cocoa nib, which has
been roasted, dried, disintegrated and milled. Cocoa-sugar mixtures contain only
cocoa powder and sugar. Chocolate powder for beverages is made from cocoa liquor
or cocoa powder and sugar etc. Examples include drinking chocolate powder;breakfast cocoa; cocoa dust (fines), nibs, mass, press cake; chocolate liquor; cocoa
mixes (powders for preparing the hot beverage); cocoa-sugar mixture; and dry mixes
34 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )for sugar-cocoa confectionery. Finished cocoa beverages and chocolate milk areincluded in category 1.1.2, and most finished chocolate products are included in
category 5.1.4.
5.1.2 Cocoa mixes (syrups)
Products that may be produced by adding a bacterial amylase to cocoa liquor. The
enzyme prevents the syrup from thickening or setting by solubilizing anddextrinizing cocoa starch. Includes products such as chocolate syrup used to prepare
chocolate milk or hot chocolate. Chocolate syrup differs from fudge sauce (e.g. forice cream sundaes), which is found in category 5.4.
5.1.3 Cocoa and chocolate products
Chocolate is produced from cocoa nibs, mass, press cake, powder, or liquor with orwithout addition of sugar, cocoa butter, aroma or flavouring substances, and optional
ingredients (e.g. nuts). This category is for chocolate as defined in these regulations,and for confectionery that uses chocolate that meets the standard and may containother ingredients, for example chocolate-covered nuts and fruit (e.g. raisins). This
category includes only the chocolate portion of any confectionery within the scope offood category 5.2. Examples include cocoabutter confectionery (composed of cocoa
butter, milk solids and sugar), white chocolate, chocolate chips, milk chocolate,cream chocolate, sweet chocolate, bitter chocolate, enrobing chocolate, chocolate
covered in a sugar-based “shell” or with coloured decorations, filled chocolate(chocolate with a texturally distinctcentre and external coating, excluding flour
confectionery and pastry products of categories 7.2.1and 7.2.2) and chocolate withadded edible ingredients. This category does not include yoghurt-, cereal-, andhoney-covered nuts (category 15.2).
52[5.1.4 Imitation chocolate, chocolate substitute products]
Includes chocolate-like products that may or may not be cocoa-based, but have
similar organoleptic properties as chocolate, such as carob chips, and cocoa-based
products that contain greater than 5% vegetable fat (other than cocoa butter) that are
excluded from the scope of the Standard for Chocolate. These chocolate-likeproducts may contain additional optional ingredients and may include filled
confectionery. This category includes only the chocolate-like portion of any
confectionery within the scope of food category 5.2.

35 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )5.2 Confectionery including hard and soft candy, nougats, etc. other than foodcategories 5.1, 5.3, and 5.4
Includes all types of products that primarily contain sugar and their dietetic
counterparts, and may or may not contain cocoa. Includes hard candy (5.2.1), soft
candy (5.2.2), and nougats and marzipans (5.2.3).
52[5.2.1 Hard candy
Products made from water and sugar (simple syrup), colour and flavour that may or
may not have a filling, their dietetic counterparts, and products that may or may notcontain cocoa. Includes: pastilles and lozenges (rolled, shaped and filled sweetened
candy). These types of products may be used as fillings for chocolate products within
the scope of food categories 5.1.3 and 5.1.4.
5.2.2 Soft candy
Products include soft, chewy products such as caramels (containing sugar syrup, fats,colour and flavour) and their dietetic counterparts; products that may or may notcontain cocoa and milk (e.g. toffees and chocolate-flavoured caramels); jelly-based
candies (e.g. jelly beans, jellied fruit paste covered in sugar, made from pectin,colour and flavour); and licorice. Also included are halwa, and oriental specialties,
such as sweet bean jelly etc. These types of products may be used as fillings forchocolate products within the scope of food categories 5.1.3 and 5.1.4.
5.2.3 Nougats and Marzipans
Nougats consist of roasted ground nuts, sugar and cocoa and their dietetic
counterparts, that may be consumed as is, or may be used as a filling for chocolate
products within the scope of food categories 5.1.3 and 5.1.4. Marzipan consists ofalmond paste and sugar and their dietetic counterparts that may be shaped andcoloured for direct consumption, or may be used as a filling for chocolate products
within the scope of food categories 5.1.3 and 5.1.4.]
5.3 Chewing gum
Product made from natural or synthetic gum base containing flavours, sweeteners(nutritive or non-nutritive), aroma compounds, and other additives. Includes bubble
gum and breath-freshener gum products.
5.4 Decorations, toppings (non-fruit) and sweet sauces
36 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Includes ready-to-eat icings and frostings for cakes, cookies, pies and bread and flour
confectionery, as well as mixes for these products. Also includes sugar- andchocolate-based coatings for baked goods. Sweet sauces and toppings include
butterscotch sauce for use, e.g. on ice cream. These sweet sauces are different than
the syrups (e.g. maple, caramel, and flavoured syrups for fine bakery wares and ices)
included in category 11.4. Fruit-based toppings are included in 4.1.2.8. Chocolatesauce is included in 5.1.2.
6.0 Cereals and cereal products derived from cereal grains, roots and tubers,
pulses, legumes and pith or soft core of palm tree, excluding bakery wares offood category 7.0
Includes unprocessed (6.1) and various processed forms of cereal and cereal-based
products.
6.1 Whole, broken, or flaked grain, including rice
Includes whole, husked, unprocessed cereals and grains. Examples include rice(including enriched, instant and parboiled), wheat, corn (maize), sorghum, barley,
oats, millets, dried peas or legumes etc.
6.2 Flours and starches (including soybean powder)
The basic milled products of cereal grains, roots, tubers, pulses, pith or softy core ofpalm tree or legumes sold as such or used as ingredients (e.g. in baked goods).
6.2.1 Flour
Flour is produced from the milling of grain, cereals and tubers (e.g. cassava) andseeds, pith or soft core of palm tree. Includes flour pastes for bread and flour
confectionery, flour for bread, pastries, noodles and pasta, and flour mixes (physicalmixtures of flours from different cereal or grain sources, which are different frommixes for bakery goods (dry mixes containing flour and other ingredients, categories
7.1.6 (mixes for ordinary bakery wares) and 7.2.3 (mixes for fine bakery wares) suchas Atta, besan, suji, durum wheat flour, self-rising flour, enriched flour, instantized
flour, corn flour, corn meal, kuttu-ka-atta, singhade-ka-atta, roasted soybean flour,
konjac flour, and maida (refined wheat flour) and sago flour.
6.2.2 Starches
Starch is a glucose polymer occurring in granular form in certain plant species,
notably seeds (e.g. cereals, pulses, corn, wheat, rice, beans, peas) and tubers (e.g.
37 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )tapioca, potato). The polymer consists of linkedanhydro-alpha-D-glucose units.
Native starch is separated by processes that are specific for each raw material.
6.3 Breakfast cereals, including rolled oats
Includes all ready-to-eat, instant, and regular hot breakfast cereal products. Examples
include granola-type breakfast cereals, instant oatmeal, corn flakes, puffed wheat or
rice or other cereals (puffed, pounded, popped) like poha, kheel, popcorn, multi-grain(e.g. rice, wheat and corn) breakfast cereals, breakfast cereals made from soy or bran,and extruded-type breakfast cereals made from grain flour or powder etc.
6.4 Pastas and noodles and like products
Includes all pasta, noodles and similar products e.g. rice paper, rice vermicelli,soybean pastas and noodles.
6.4.1 Fresh pastas and noodles and like products
Products that are untreated (i.e. not heated, boiled, steamed, cooked, pre-gelatinized
or frozen) and are no dehydrated. These products are intended to be consumed soonafter preparation. Examples include unboiled noodles, and “skins” or crusts forspring rolls, wontons, and shuo mai.

6.4.2 Dried pastas and noodles and like products
Products that are untreated (i.e. not heated, boiled, steamed, cooked, pre-gelatinized
or frozen) and are dehydrated. Examples include dried forms of: spaghetti, beanvermicelli, rice vermicelli, macaroni, and rice noodles.
6.4.3 Pre-cooked pastas and noodles and like products
Products that are treated (i.e. heated, boiled, steamed, cooked, pre-gelatinized orfrozen). These products may be sold directly to the consumer (e.g. pre-cooked,
chilled gnocchi to be heated prior to consumption), or may be the starch componentof prepared meals (e.g. heat-and-serve frozen dinner entrees containing spaghetti,
macaroni or noodles; canned spaghetti and meatballs entrée). Also includes instantnoodles, e.g. pre-cooked ramen, udon, rice noodles, that are pre-gelatinized, heated
and dried prior to sale to the consumer.
6.5 Cereal and starch based desserts
38 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Dessert products containing cereal, starch or grain as the main ingredient. Also
includes cereal- or starch based fillings for desserts such as rice pudding, semolina
pudding, tapioca pudding, gujiya, balusahi, soan-papdi, patisa, malpua, and starchy
pudding based desserts, cereal based desserts, suji or moong dal halwa, jalebi,
boondiladdoo, motichoorladdoo, mysorepak, emarti, modak,rice flourdumplings,
steamed yeast-fermented wheat flour dough desserts, starchy pudding based
dessertsetc.
6.6 Batters
Products containing flaked or ground cereal or grain that when combined with otheringredients (e.g. water, milk, egg, fats, milk solids, spices, seasonings etc.) may be
used as a coating for fish or poultry and includes products sold as dry mix of cereal
or grain component. Examples include idli or vada or dosa batters, upma, idli or vadaor dosa mixes, pongal mix, sattu, etc., batters for breading or batters for fish orpoultry etc. Doughs (e.g. for bread) are found in 7.1.4, and other mixes (e.g. forbread or cakes) are found in 7.1.6 and 7.2.3, respectively.
6.7 Pre-cooked or processed cereal/grain/legume products
Fermented or non-fermented products prepared from cereals and/or pulse. Including
processed cereals, cereal or malt-based food or beverage and/or pulse and enrichedcereals and/or pulse products, such as poha, upma, idli, vada, dhokla, khandvi, papad
etc. Products prepared from rice that is soaked, drained, steamed, kneaded andshaped into cake forms. Crisp snacks made from rice grains, also called “rice cakes”
are categorized in 15.1, and dessert-type rice cakes are in 6.5. Category 6.7 would
also include processed rice and enriched rice products, such as pre-cooked productsthat are sold canned, chilled or frozen; and processed rice products sold in retort
pouches. This is to distinguish from category 6.1 (Whole, broken, or flaked grain,including rice) that is intended to include only whole, husked, unprocessed cereals
and grains.
6.8 Soybean products (excluding soybean-based seasonings, and condiments offood category 12.9)
Includes dried, cooked, fried or fermented soybean products, and soybean curd
products.
6.8.1 Soybean-based beverages
39 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Products prepared from dried soybeans that are soaked in water, pureed, boiled andstrained, or prepared fromsoybean flour, soybean concentrate, or soybean isolate.
Also includes soybean products, such as soybean-based beverage powder.
6.8.2 Soybean-based beverage film
Film formed on the surface of boiling soybean-based beverage that is dried. It may
be deep-fried or softened in water prior to use in soups or poached food.
6.8.3 Soybean curd (tofu)
Soybean curd is prepared from dried soybeans that are soaked in water, pureed, andstrained to produce soybean-based beverages, which is then made into a curd with acoagulant, and placed in a mould. Soybean curds may be of a variety of textures (e.g.
soft, semi-firm, firm).
6.8.4 Semi-dehydrated soybean curd
Soybean curd that has been pressed while being moulded into blocks so that somemoisture has been removed, but so that it is not completely dried (see food category
6.8.5). Semi-dehydrated soybean curd typically contains 62% water, and has a chewy
texture.
6.8.4.1 Thick gravy-stewed semi-dehydrated soybean curd
Partially dehydrated soybean curd that is cooked (stewed) with a thick sauce (e.g.
miso sauce). The partially dehydrated soybean curd typically absorbs the sauce, andso regains its original texture.
6.8.4.2 Deep fried semi-dehydrated soybean curd
Partially dehydrated soybean curd that is deep-fried. It may be consumed as such, or
cooked (e.g. stewed in sauce) after frying.
6.8.4.3 Semi-dehydrated soybean curd, other than food categories 6.8.4.1 and6.8.4.2
Partially dehydrated soybean curd prepared other than by stewing in thick (e.g. miso)
sauce or by deepfrying. Includes grilled products and mashed products that may be
combined with other ingredients (e.g. to make a patty or a loaf).
6.8.5 Dehydrated soybean curd
40 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Soybean curd from which all moisture has been removed through the process offreezing, aging, and dehydrating. It may be reconstituted with water or sauce for
consumption, or is used directly in prepared dishes. It may also be deep-fried orsimmered in sauce.
6.8.6 Fermented soybeans
The product is prepared from soybeans that have been steamed and fermented withcertain fungi or bacteria (starter). The soft, whole beans have a distinctive aroma andtaste. It includes products such as Kinema (Darjeeling hills and Sikkim), Turangbai(Meghalaya), Bekang (Mizoram), Peruyyan (Arunachal Pradesh), Hawaijar(Manipur), and Aakhuni (Nagaland) and other like Natto, and Tempe etc.
6.8.7 Fermented soybean curd
The product is prepared by forming soybean curd into a loaf during the fermentation
process. It is a soft, flavoured product, either in red, rice-yellow, or grey-green.
6.8.8 Other soybean protein products
Other products from soybeans composed mainly of soybean protein such as extruded,
textured, concentrated, and isolated soybean protein.
7.0 Bakery wares
Includes categories for bread and ordinary bakery wares (7.1) and for sweet, salty
and savoury fine bakery wares (7.2).
7.1 Bread and ordinary bakery wares and mixes
Includes all types of non-sweet bakery products and bread-derived products.
7.1.1 Breads and rolls
Includes yeast-leavened and specialty breads like white or brown ormultigrain
breadandIndian breads (like kulcha, chapatti, roti, parantha, nan, pav etc.), wheatrolls, milk rolls, challa bread, pizza-base or pizza-bread, soda bread etc.
7.1.1.1 Yeast-leavened breads and specialty breads
Includes all types of non-sweet bakery products and bread-derived products such as
include white bread, rye bread, pumpernickel bread, raisin bread, whole wheat bread,pain courant francais, malt bread, hamburger rolls, whole wheat rolls, and milk rolls.
41 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )7.1.1.2 Soda breads
Includes all soda breads.
7.1.2 Crackers, excluding sweet crackers
The term “cracker” refers to a thin, crisp wafer, usually dough. Flavoured crackers(e.g. cheese flavoured) that are consumed as snacks are in 15.1 such as soda crackers,
rye crispsetc.
7.1.3 Other ordinary bakery products
Includes all other ordinary bakery wares, such as cornbread and biscuits, bagels, pita
and muffins. The term “biscuit” in this category refers to a small cake of shortened
bread, leavened with baking powder or baking soda. It does not refer tithe British“biscuit,” which is a “cookie” or “sweet cracker” included in category 7.2.1.
7.1.4 Bread-type products, including bread stuffing and bread crumbs
Includes bread-based products such as croutons, bread stuffing and stuffing mixes,
and prepared doughs (e.g. for biscuits, toasted bread (rusks), prepared doughs forbread/bread-type products including their frozen counterparts etc.). Bread mixes areincluded in category 7.1.6.

7.1.5 Steamed breads and buns
Oriental-style leavened wheat or rice products that are cooked in a steamer. Products
may be made with or without fillingsuch as twisted rolls of various shapes, filled
dumplings and steamed bun with meat, jam or other filling.

7.1.6 Mixes for bread and ordinary bakery wares
Includes all the mixes containing the dry ingredients to which wet ingredients (e.g.
water, milk, oil, butter, and eggs) are added to prepare dough for baked goods fromfood categories 7.1.1 to 7.1.5 such as French bread mix, tin bread mix, panettonemix, ciabatta mix, among others. Mixes for fine bakerywares (e.g. cakes, cookies,
pancakes) are found in category 7.2.3.
7.2 Fine bakery wares (sweet, salty, savoury) and mixes
42 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Includes sub-categories for ready-to-eat products (7.2.1 and 7.2.2) as well as mixes(7.2.3) for preparing fine baked goods.
7.2.1 Cakes, cookies and pies
The term “sweet cracker” or “sweet biscuit” used in this category refers to a cookielike product that may beaten as a dessert such as butter cake, cheesecake, fruit-filled
cereal bars, pound cake, moist cake (type of starchy dessert), western cakes, mooncakes, sponge cake, fruit filled pies (e.g. apple pie), custard types, oatmeal cookies,
sugar cookies and British “biscuits” (cookies or sweet crackers).
7.2.2 Other fine bakery products
Includes products that may be eaten as a dessert or as breakfast such as doughnuts,
sweet rolls, muffins, pancakes, waffles, filled sweet buns, Danish pastry, wafers orcones for ice cream, flour confectionery, and trifles.
7.2.3 Mixes for fine bakery wares
Mixes containing the dry ingredients to which wet ingredients (e.g. water, milk, oil,butter, eggs) are added to prepare dough for fine baked goods such as cake mix, flour
confectionery mix, pancake mix, pie-mix, and waffle mix. Prepared dough is foundin category 7.1.4. Mixes for ordinary bakery wares (e.g. bread) is found in category
7.1.6.
8.0 Meat and meat products, including poultry
This category includes all types of meat and poultry products, in pieces and cuts orcomminutes fresh (8.1) and processed (8.2 and 8.3).
8.1 Fresh meat and poultry
Fresh products are usually free of additives.

8.1.1 Fresh meat and poultry whole pieces or cuts
Untreated raw meat, and poultry carcasses and cuts.
8.1.2 Fresh meat and poultry comminuted
Untreated raw comminuted or mechanically deboned meat and poultry.
8.2 Processed meat, and poultry products in whole pieces or cuts
43 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Includes various treatments for non-heat treated meat cuts (8.2.1), and heat-treatedmeat cuts (8.3.2).
8.2.1 Non-heat treated processed meat and poultry products in whole pieces or
cutsThis category describes several treatment methods (e.g. curing, salting, drying,pickling) that preserve and extend the shelf life of meats.
8.2.1.1 Cured (including salted) non-heat treated processed meat and poultry
products in whole pieces or cuts
Salted products are treated with sodium chloride. Dry cured (dry pickled) products
are prepared by rubbing salt directly on the meat surface. Wet pickle cured products
are prepared by submerging the meat in a brine solution. Pump cured products areprepared by injecting brine into the meat. Curing may also be achieved by addition of
additives. Smoked products are also included here.
8.2.1.2 Cured (including salted) and dried non-heat treated processed meat andpoultry products in whole pieces or cuts
The meat cuts may be cured or salted as described for category 8.2.1.1, and thendried, or they may only be dried. Drying is achieved either in hot air or in vacuum.
8.2.1.3 Fermented non-heat treated processed meat and poultry products inwhole pieces or cuts
Fermented products are a type of pickled product produced by the action of lactic
acid bacteria in the presence of salt.
8.2.2 Heat-treated processed meat and poultry products in whole pieces or cuts
Includes cooked (including cured and cooked, and dried and cooked), heat-treated(including sterilized) and canned meat cuts.
77[8.2.3 Frozen raw, flavored/marinated, processed meat and poultry products
in whole pieces or cuts –Includes raw, flavoured/marinated raw and cooked meat cuts that have been frozen.]
8.3 Processed comminuted meat and poultry products
Includes various treatments for non-heat treated products (8.3.1) and heat-treatedproducts (8.3.2).
44 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )8.3.1 Non-heat treated processed comminuted meat and poultry productsThis category describes several treatment methods (e.g. curing, salting, drying,pickling) that preserve and extend the shelf life of comminuted and mechanicallydeboned meat products.
8.3.1.1 Cured (including salted) non-heat treated processed comminuted meatand poultry products
Salted products are treated with sodium chloride. Dry cured (dry pickled) products
are prepared by rubbing salt directly on the meat surface. Wet pickle cured products
are prepared by submerging the meat in a brine solution. Pump cured products areprepared by injecting brine into the meat. Curing may also be achieved by addition of
additives. Also includes smoked products.
8.3.1.2 Cured (including salted) and dried non-heat treated processedcomminuted meat and poultry products
The comminuted or mechanically deboned products may be cured or salted as
described for category 8.3.1.1, and then dried, or they may only be dried. Drying isachieved either in hot air or in vacuum.
8.3.1.3 Fermented non-heat treated processed comminuted meat and poultry
products
Fermented products are a type of pickled product produced by the action of lactic
acid bacteria in the presence of salt. Certain types of sausages may be fermented.
8.3.2 Heat-treated processed comminuted meat and poultry products
Includes cooked (including cured and cooked, and dried and cooked), heat-treated(including sterilized) and canned comminuted products.
8.3.3 Frozen processed comminuted meat andpoultry products
Includes raw, partially cooked and fully cooked comminuted or mechanicallydeboned meat products that have been frozen.
8.4 Edible casings (e.g. sausage casings)
Casings or tubing prepared from collagen, cellulose, or food-grade synthetic material
or from natural sources that contain the sausage mix.
9.0 Fish and fish products, including molluscs, crustaceans, and echinoderms
45 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )This broad category is divided into categories for fresh fish (9.1) and various
processed fish products (9.2– 9.4). This category includes aquatic vertebrates (e.g.
fish) and aquatic invertebrates (e.g. jellyfish), as well as molluscs (e.g. clams, snails),
crustaceans (e.g. shrimp, crab, lobster), and echinoderms (e.g. sea urchins, sea
cucumbers). Fish products may be treated with coatings, such as glazes and spicerubs, prior to marketing to the consumer (e.g. glazed frozen fish fillets).
9.1 Fresh fish and fish products, including molluscs, crustaceans, andechinoderms
The term “fresh” refers to fish and fish products that are untreated except for
refrigeration, storage on ice, or freezing upon catching at sea or in lakes or otherbodies of water in order to prevent decomposition and spoilage.
9.1.1. Fresh fish
Includes fresh rohu, catla, hilsa, singhada, trout, pomphret, cod, salmon, fishroe etc
9.1.2 Fresh molluscs, crustaceans and echinoderms
Includes fresh shrimp, clams, crabs, lobster, snails etc.
9.2 Processed fish and fish products, including molluscs, crustaceans, andechinodermsThis category refers to fish products that are frozen and may require further cooking,as well as ready-to-eat cooked, smoked, dried, fermented, and salted products.
9.2.1 Frozen fish, fish fillets, and fish products, including molluscs, crustaceans,
and echinoderms
Fresh, including partially cooked, fish subjected to freezing or quick-freezing at sea
and on land for further processing such as frozen or deep frozen clams, cod fillets,
crab, finfish, haddock, hake, lobster, minced fish, prawns and shrimp; frozen fish roe;frozen surimietc.
9.2.2 Frozen battered fish, fish fillets and fish products, including molluscs,
crustaceans, and echinoderms
Uncooked product prepared from fish or fish portions, with dressing in eggs andbread crumbs or batter. Examples include frozen raw breaded or batter-coatedshrimp; and frozen or quick-frozen breaded or batter coated fish fillets, fish portions
and fish sticks (fish fingers) etc.
46 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )9.2.3 Frozen minced and creamed fish products, including molluscs,
crustaceans, and echinoderms
Uncooked product prepared from minced fish pieces in cream-type sauce.
9.2.4 Cooked and/or fried fish and fish products, including molluscs,
crustaceans, and echinoderms
Includes all ready-to-eat cooked products as described in the sub-categories.
9.2.4.1 Cooked fish and fish products
Cooked products include steamed, boiled or any other cooking method except frying(see 9.2.4.3). The fish may be whole, in portions or comminuted such as fishsausage; cooked fish products boiled down in soy sauce; cooked surimi products,
cooked fish roe; cooked fish and lobster paste (surimi-like products. Other fish paste(Oriental type) is found in 9.3.4.
9.2.4.2 Cooked molluscs, crustaceans, and echinoderms
Cooked products include steamed, boiled or any other cooking method except frying(see 9.2.4.3) such as cooked Crangon crangon and Crangon vulgaris (brown shrimp;
cooked shrimp), clams and crabs.
9.2.4.3 Fried fish and fish products, including molluscs, crustaceans, andechinoderms
Ready-to-eat products prepared from fish or fish portions, with or without further
dressing in eggs and breadcrumbs or batter, that are fried, baked, roasted orbarbecued, and then packaged or canned with or without sauce or oil. Examples
include ready-to-eat fried surimi, fried calamari, and fried soft-shell crabs.
9.2.5 Smoked, dried, fermented, and/or salted fish and fish products, including
molluscs, crustaceans, and echinoderms
Smoked fish are usually prepared from fresh deep frozen or frozen fish that are dried
directly or after boiling, with or without salting, by exposing the fish to freshlygenerated sawdust smoke. Dried fish are prepared by exposing the fish to sunlight ordrying directly or after boiling in a special installation; the fish may be salted prior todrying. Salted fish are either rubbed with salt or placed in a salt solution. This
manufacturing process is different from that described in food category 9.3 formarinated and pickled fish. Cured fish is prepared by salting and then smoking fish
47 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )such as salted anchovies, shrimp, and shad; smoked chub, cuttlefish and octopus; fish
ham; dried and salted species of the Gadidae species; smoked or salted fish paste andfish roe; cured and smoked sablefish, shad, and salmon; dried shellfish, dried bonito,
and boiled, dried fish.
9.3 Semi-preserved fish and fish products, including molluscs, crustaceans, andechinoderms
Includes products treated by methods such as marinating, pickling and partial
cooking that have a limited shelf life.
9.3.1 Fish and fish products, including molluscs, crustaceans, and echinoderms,
marinated and/or in jelly
Marinated products are manufactured by soaking the fish in vinegar or wine with orwithout added salt and spices. They are packaged in jars or cans and have a limited
shelf life. Products in jelly may be manufactured by tenderizing fish products bycooking or steaming, adding vinegar or wine, salt and preservatives, and solidifying
in a jelly such as “roll mops” (a type of marinated herring), sea eel(dogfish) in jelly
and fish aspic.
9.3.2 Fish and fish products, including molluscs, crustaceans, and echinoderms,
pickled and/or in brine
Pickled products are sometimes considered a type of marinated product. Pickling
results from the treatment of the fish with a salt and vinegar or alcohol (e.g. wine)
solution. Examples include different types of Oriental pickled productse.g. pickled
fish, pickled herring and sprat.
9.3.3 Salmon substitutes, caviar, and other fish roe products
The term “caviar” refers only to the roe of the sturgeon species. Caviar substitutes
are made of roe of various sea and freshwater fish (e.g. cod and herring) that aresalted, spiced, dyed and may be treated with a preservative such as salted salmon roe,processed, salted salmon roe, cod roe, salted cod roe and lumpfish caviar.
Occasionally, roe may be pasteurized. In this case, it is included in food category 9.4,
since it is a fully preserved product. Roe products that are frozen, cooked or smoked
are included in category 9.2.1, 9.2.4.1, and 9.2.5, respectively; fresh fish roe is foundin category 9.1.1, 9.3.4. Semi-preserved fish and fish products, including molluscs,
crustaceans, and echinoderms (e.g. fish paste), excluding products of food categories
9.3.1 – 9.3.3such as fish or crustacean pates and traditional Oriental fish paste. The
48 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )latter is produced from fresh fish or the residue from fish sauce production, which is
combined with other ingredients such as wheat flour, rice or soybeans. The productmay be further fermented. Cooked fish or crustacean pastes (surimi-like products) arefound in 9.2.4.1 and 9.2.4.2, respectively.
9.4 Fully preserved, including canned or fermented fish and fish products,
including molluscs, crustaceans, and echinoderms
Products with extended shelf life, manufactured by pasteurizing or steam retortingand packaging in vacuum sealed air-tight containers to ensure sterility. Products may
be packed in their own juice or in added oil or sauce. This category excludes fully
cooked products (see category 9.2.4) such as canned tuna, clams, crab, fish roe andsardines; gefilte fish balls; and surimi (heat-pasteurized).
10.0 Eggs and egg products
Includes fresh in-shell eggs (10.1), products that may substitute for fresh eggs (10.2)
and other egg products (10.3 and 10.4).
10.1 Fresh eggs
Fresh in-shell eggs are free of additives.
10.2 Egg products
Products that may be used as replacement for fresh eggs in recipes or as a food (e.g.
omelette). They are produced from fresh eggs by either (i) mixing and purifying thewhole egg; or (ii) separating the egg white and yolk, and then mixing and purifying
each separately. The purified whole egg, white or yolk is then further processed to
produce liquid, frozen or dried eggs.
10.2.1 Liquid egg products
The purified whole egg, egg yolk or egg white is pasteurized and chemicallypreserved (e.g. by addition of salt).
10.2.2 Frozen egg products
Includes purified, pasteurized and frozen whole egg, egg yolk or egg white.
10.2.3 Dried and/or heat coagulated egg products
De-sugared purified, pasteurized and dried whole egg, egg yolk or egg white.
49 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )10.3 Preserved eggs, including alkaline, salted, and canned eggs
Includes traditional Oriental preserved products, such as salt-cured and alkaline
treated eggs.
10.4 Egg-based desserts
Includes ready-to-eat products and products to be prepared from a dry mix such asflan and egg custard. Also includes custard fillings for fine bakery wares (e.g. pies).
11.0 Sweeteners, including honey
Includes all standardized sugars (11.1), non-standardized products (e.g. 11.2, 11.3,
11.4 and 11.6), and natural sweeteners (11.5 – honey).
11.1 Refined and raw sugars
Nutritive sweeteners, such as fully or partially purified sucrose (derived from sugar
beet and sugar cane), glucose (derived from starch), or fructose, that are included in
sub-categories 11.1.1 to 11.1.5.
11.1.1 White sugar, dextrose anhydrous, dextrose monohydrate, fructose
White sugar is purified and crystallized sucrose. Dextrose anhydrous is purified andcrystallized D-glucose without water of crystallization. Dextrose monohydrate ispurified and crystallized D-glucose with one molecule of water of crystallization.
Fructose is purified and crystallized D-fructose. Examples include refined sugar,
cube sugar, mishri etc.
11.1.2 Powdered sugar, powdered dextrose
Powdered sugar (icing sugar) is finely pulverized white sugar with or without added
anti-caking agents. Powdered dextrose (icing dextrose) is finely pulverized dextroseanhydrous or dextrose monohydrate, or a mixture of the two, with or without added
anti-caking agents.
11.1.3 Soft white sugar, soft brown sugar, glucose syrup, dried glucose syrup,
raw cane sugar
Soft white sugar is fine grain purified, moist sugar, that is white in colour. Softbrown sugar is fine grain moist sugar that is light to dark brown in colour. Glucose
syrup is a purified concentrated aqueous solution of nutritive saccharides derived
from starch or inulin or both. Dried glucose syrup is glucose syrup from which water
has been partially removed. Raw cane sugar is partially purified sucrose crystallized
50 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )from partially purified cane juice without further purification. Examples include
Khandsari sugar.
11.1.3.1 Dried glucose syrup used to manufacture sugar confectionery
Dried glucose syrup, as described in 11.1.3, used to manufacture candy products thatare included in food category5.2 (e.g. hard or soft candies).
11.1.3.2 Glucose syrup used to manufacture sugar confectionery
Glucose syrup, as described in 11.1.3, used to manufacture candy products that areincluded in food category5.2 (e.g. hard or soft candies).
11.1.4 Lactose
A natural constituent of milk normally obtained from whey. It may be anhydrous, or
contain one molecule of water of crystallization, or be a mixture of both forms.
11.1.5 Plantation or mill white sugar
Purified and crystallized sucrose.
52[11.1.6 Gur or Jaggery means the product obtained by boiling or processing juicepressed out of sugarcane or extracted from palmyra palm, date palm or coconut palm.
11.1.6.1 Cane Jaggery or Gur means the product obtained by boiling or processing
juice pressed out of or extracted from sugarcane.
11.1.6.2 Palm Jaggery or Gur means the product obtained by boiling or processing
juice pressed out of or extracted from palmyra palm or coconut palm.
11.1.6.3 Date Jaggery or Gur means the product obtained by boiling or processing
juice pressed out of or extracted from date palm.]
11.2 Brown sugar excluding products of food category 11.1.3
Includes large-grain, brown or yellow lump sugars, such as demerara sugar, gur andjaggery.
11.3 Sugar solutions and syrups, also (partially) inverted, including treacle andmolasses, excluding products of food category 11.1.3
51 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Includes co-products of the sugar refining process (e.g. treacle and molasses), invert
sugar (equimolarmixture of glucose and fructose produced from the hydrolysis of
sucrose), and other sweeteners, such as high fructose corn syrup, high fructose inulin
syrup and corn sugar.
11.4 Other sugars and syrups
Includes all types of table syrups (e.g. xylose, maple syrup), syrups for fine bakery
wares and ices (e.g. caramel syrup, flavoured syrups), and decorative sugar toppings(e.g. coloured sugar crystals for cookies).
11.5 Honey:
Honey is the natural sweet substance produced by honeybees from the nectar of
blossoms or secretions of plants. Examples of honey include wild flora honey, multiflora honey, rapeseed or mustard honey, clover honey etc.
11.6 Table-top sweeteners, including those containing high-intensity sweeteners
Includes products that are preparations of high-intensity sweeteners (e.g. acesulfame
potassium, steviols) and/or ofpolyols (e.g. sorbitol). These products, which are soldto the final consumer, may be in powder, solid (e.g. tablets or cubes), or liquid form.
12.0 Salts, spices, soups, sauces, salads, protein productsThis is a broad category that includes substances added to food to enhance its aroma
and taste (12.1 – salt and salt substitutes; 12.2 – herbs, spices, seasonings andcondiments (e.g. seasoning for instant noodles);12.3 – vinegars; and 12.4 - mustards),
certain prepared foods (12.5 – soups and broths; 12.6 – sauces and like products; and12.7 – salads (e.g. macaroni salad, potato salad) and sandwich spreads, excluding
cocoa and nut-based spreads of food categories 4.2.2.5 and 5.1.3)), and products
composed primarily of protein that are derived from soybeans or from other sources(e.g. milk, cereal, or vegetables) (12.9 –soybean based seasonings and condiments;
and 12.10 – protein products other than from soybeans).
12.1 Salt and salt substitutes
Includes salt (12.1.1) and salt substitutes (12.1.2) used as seasoning for food.
12.1.1 Salt
Primarily food-grade sodium chloride. Includes table salt, iodized and fluoride
iodized salt, and dendritic salt. This category also includes similar traditional
52 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )products like black salt, rock salt (sendhanamak, kala namak, Gumma namak) sea
salt etc.
12.1.2 Salt substitutes
Salt substitutes are seasonings with reduced sodium content intended to be used onfood in place of salt.
52[12.2 Herbs, spices, seasonings, and condiments
This category describes items intended to enhance the aroma and taste of food.
Spices means any form of spice including curry powders, spice oils, oleoresins andother mixtures where spice content is predominant.]
52[12.2.1 Herbs, spices, masalas, spice mixtures including oleoresins or
extracts/derivatives thereof]
Herbs and spices are usually derived from botanical sources, and may be dehydrated,and either ground or whole. Examples include chilli, turmeric, pepper, asafoetida,
anise, aniseed (saunf), basil, bay leaf, caraway (shiajeera), cardamom (elaichi), large
cardamom, cinnamon, clove, cumin, and carom seeds (ajowain) etc. Spices may also
be found as blends in powder or paste form. Examples of spice blends include chilli
seasoning, chilli paste, curry paste, curry roux, and dry cures or rub that are applied
to external surfaces of meat or fish. Blends of spices with other ingredients (Masalas)
include curry powder, sambhar masala, rasam masala, chhole masala, pavbhajimasala etc.
12.2.2 Seasonings and condiments
Seasonings and condiments are spice mixes with other ingredients which go as
toppings to sprinkle on rice and other foods, and include seasonings for noodles,
Puliyogare mix, onion salt, garlic salt etc. The term “condiments” as used in the Food
Category System does not include condiment sauces (e.g. ketchup, mayonnaise,mustard) or relishes.
12.3 Vinegars
Liquid produced from fermentation of ethanol from a suitable source (e.g. wine,
cider). Examples include cider vinegar, wine vinegar, malt vinegar, spirit vinegar,
grain vinegar, raisin vinegar, fruit (wine) vinegar and synthetic vinegar.
12.4 Mustards
53 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Condiment sauce prepared from ground often defatted mustard seed that is mixed
into slurry with water, vinegar, salt, oil and other spices and refined. Examples
include Dijon mustard, and “hot” mustard (prepared from seeds with hulls).
12.5 Soups and broths
Includes ready-to-eat soups and mixes. The finished products may be water- (e.g.
consommé) or milk-based (e.g. chowder).
12.5.1 Ready-to-eat soups and broths, including canned, bottled, and frozen
Water- or milk-based products consisting of vegetable, meat or fish broth with orwithout other ingredients (e.g. vegetables, meat, noodles) such as rasam, bouillon,
broths, consommés, water- and cream-based soups, chowders, and bisques.
12.5.2 Mixes for soups and broths
Concentrated soup to be reconstituted with water and/or milk, with or without
addition of other optional ingredients (e.g. vegetables, meat, noodles) such as rasam
powder, bouillon powders and cubes; powdered and condensed soups; and stock
cubes and powders etc.
12.6 Sauces and like products
Includes ready-to-eat sauces, gravies and dressings, and mixes to be reconstituted
before consumption. The ready-to-eat products are divided into sub-categories foremulsified (12.6.1) and non-emulsified (12.6.2) products, whereas the sub-category
for the mixes (12.6.3) encompasses both emulsified and non-emulsified sauce mixes.
12.6.1 Emulsified sauces and dips
Sauces, gravies, dressings based and dips, at least in part, on a fat- or oil-in water
emulsion such as salad dressing (e.g. French, Italian, Greek, ranch style), fat-based
sandwich spreads (e.g. mayonnaise with mustard), salad cream, and fatty sauces andsnack dips (e.g. bacon and cheddar dip, onion dip).
12.6.2 Non-emulsified sauces
Include water-, coconut milk-, and milk-based sauces, gravies and dressings.
Examples include barbecue sauce, tomato ketchup, cheese sauce, Worcestershiresauce, Oriental thick Worcestershire sauce, chilli sauce, sweet and sour dipping
sauce, and white (cream-based) sauce (sauce consisting primarily of milk or cream,with little added fat (e.g. butter) and flour, with or without seasoning or spices).
54 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )12.6.3 Mixes for sauces and gravies
Concentrated product, usually in powdered form, to be mixed with water, milk, oil orother liquid to prepare a finished sauce or gravy such as mixes for cheese sauce, andsalad dressings etc.
12.6.4 Clear sauces
Includes thin, non-emulsified clear sauces that may be water-based. These sauces
may be used as condiments or ingredients rather than as finished gravy such as oyster
sauce and fish sauce.
12.7 Salads and sandwich spreads excluding cocoa- and nut-based spreads offood categories 4.2.2.5 and 5.1.3
Includes prepared salads (e.g. macaroni salad, potato salad), milk-based sandwich
spreads, non-standardized mayonnaise-like sandwich spreads, and dressings etc.
12.8 Yeast and like products:
Includes baker’s yeast and leaven used in the manufacture of baked goods. Includes
the products used in the production of alcoholic beverages.
12.9 Soybean-based seasonings and condiments
Includes products that are derived from soybeans and other ingredients intended foruse as seasonings and condiments, such as fermented soybean paste and soybeansauces.
12.9.1 Fermented soybean paste
The product is made of soybeans, salt, water and other ingredients, using the processof fermentation (e.g. miso).
12.9.2 Soybean sauce
A liquid seasoning obtained by fermentation of soybeans, non-fermentation (e.g.
hydrolysis) of soybeans, orby hydrolysis of vegetable protein.
12.9.2.1 Fermented soybean sauce
A clear, non-emulsified sauce made of soybeans, cereal, salt and water by thefermentation process.
12.9.2.2 Non-fermented soybean sauces
55 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Non-fermented soybean sauce, which is also known as non-brewed soybean sauce,
may be produced from vegetable proteins, such as defatted soybeans that are acidhydrolyzed (e.g. with hydrochloric acid), neutralized (e.g. with sodium carbonate),and filtered.

12.9.2.3 Other soybean sauce
Non-emulsified sauce made from fermented soybean sauce and/or non-fermented
soybean sauce, with or without sugar, with or without caramelization process.
12.10 Protein products other than from soybeans
Includes cereal or legume or vegetable protein products such as wheat gluten,
vegetable protein analogues, and proteinaceous meat or milk and fish substitutes.
Includes their isolates, concentrates and hydrolystes, single cell protein including
Spirulina.
13.0 Foodstuffs intended for particular nutritional uses
13.1 Infant formulae, follow-up formulae, and formulae for special medical
purposes for infants
13.1.1 Infant formulae
13.1.2 Follow-up formulae
13.2 Complementary foods for infants and young children
13.3 Dietetic foods intended for special medical purposes (excluding products offood category 13.1)
13.4 Dietetic formulae for slimming purposes and weight reduction
13.5 Dietetic foods (e.g., supplementary foods for dietary use) excluding
products of food categories 13.1 -13.4 and 13.6
13.6 Food supplements
56 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )14.0 Beverages, excluding dairy products
14.1 Non-alcoholic ("soft") beverages
This broad category includes waters and carbonated waters (14.1.1), fruit andvegetable juices (14.1.2), fruit and vegetable nectars (14.1.3), water-based flavoured
carbonated and non-carbonated drinks (14.1.4), and water-based brewed or steeped
beverages such as coffee and tea (14.1.5).
14.1.1 Waters
Includes natural waters (14.1.1.1) and other bottled waters (14.1.1.2), each of which
may be non-carbonated or carbonated.
14.1.1.1 Natural mineral waters and source waters
Waters obtained directly at the source and packaged close to the source; arecharacterized by the presence of certain mineral salts in relative proportions and traceelements or other constituents. Natural mineral water may be naturally carbonated(with carbon dioxide from the source), carbonated (with added carbon dioxide ofanother origin), decarbonised (with less carbon dioxide than present in the water at
the source so it does not spontaneously give off carbon dioxide under conditions ofstandard temperature and pressure), or fortified (with carbon dioxide from thesource), and non-carbonated (contains no free carbon dioxide).
14.1.1.2 Table waters and soda waters
Includes waters other than natural source waters that may be carbonated by additionof carbon dioxide and may be processed by filtration, disinfection, or other suitablemeans. These waters may contain added mineral salts. Carbonated and noncarbonated waters containing flavours are found in category 14.1.4such as tablewater, bottled water with or without added minerals, purified water, seltzer water,club soda, and sparkling water.
14.1.2 Fruit and vegetable juices
This category applies only to fruit and vegetable juices. Beverages based on fruit andvegetable juices are found in food category 14.1.4.2. Fruit-vegetable juice blends
have separate classifications for each component (i.e. fruit juice (14.1.2.1) andvegetable juice (14.1.2.3).
14.1.2.1 Fruit juices
57 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Fruit juice is the unfermented but fermentable liquid obtained from the edible part ofsound, appropriately mature and fresh fruit or of fruit maintained in sound condition
by suitable means. The juice is prepared by suitable processes, which maintain theessential physical, chemical, organoleptical and nutritional characteristics of thejuices of the fruit from which it comes. The juice may be cloudy or clear, and may
have restored (to the normal level attained in the same kind of fruit) aromatic
substances and volatile flavour components, all of which must be obtained bysuitable physical means, and all of which must have been recovered from the samekind of fruit. Pulp and cells obtained by suitable physical means from the same kindof fruit may be added. A single juice is obtained from one kind of fruit. A mixed
juice is obtained by blending two or more juices or juices and purees, from different
kinds of fruit. Fruit juice may be obtained, e.g. by directly expressing the juice bymechanical extraction processes, by reconstituting concentrated fruit juice (foodcategory 14.1.2.3) with water, or in limited situations by water extraction of thewhole fruit. Examples include orange juice, apple juice, black currant juice, lemon
juice, orange-mango juice and coconut water.
14.1.2.2 Vegetable juices
Vegetable juice is the liquid unfermented but fermentable product intended for direct
consumption obtained by mechanical expression, crushing, grinding, and/or sievingof one or more sound fresh vegetables or vegetables preserved exclusively byphysical means. The juice may be clear, turbid, or pulpy. It may have been
concentrated and reconstituted with water. Products may be based on a single
vegetable (e.g. carrot) or blends of vegetables (e.g. carrots, celery).
14.1.2.3 Concentrates of fruit juices
Concentrated fruit juice is the product that complies with the definition given in foodcategory 14.1.2.1. It is prepared by the physical removal of water from fruit juice inan amount to increase the Brix level to a value at least 50% greater than that
established for reconstituted juice from the same fruit. In the production of juice thatis to be concentrated, suitable processes are used, and may be combined; withsimultaneous diffusion of the pulp cells or fruit pulp by water, provided that thewater-extracted soluble fruit solids are added in-line to the primary juice, before theconcentration procedure. Fruit juice concentrates may have restored (to the normal
level attained in the same kind of fruit) aromatic substances and volatile flavour
components, all of which must be obtained by suitable physical means, and all ofwhich must be recovered from the same kind of fruit. Pulp and cells obtained by
58 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )suitable physical means from the same kind of fruit may be added. Sold in liquid,syrup and frozen forms for the preparation of a ready-to-drink juice by addition ofwater. Examples include frozen orange juice concentrate, and lemon juice
concentrate.
14.1.2.4 Concentrates of vegetable juices
Prepared by the physical removal of water from vegetable juice. Sold in liquid, syrup
and frozen forms for the preparation of a ready-to-drink juice by addition of water.
Includes carrot juice concentrate.
14.1.3 Fruit and vegetable nectars
Fruit and vegetable nectars are beverages produced from purees, juices, orconcentrates of either, blended with water and sugar, honey, syrups, and/or
sweeteners. Fruit-vegetable nectar blends are reported under their components (i.e.
fruit nectar (14.1.3.1) and vegetable nectar (14.1.3.2).
14.1.3.1 Fruit nectar
Fruit nectar is the unfermented but fermentable product obtained by adding waterwith or without the addition of sugar, honey, syrups, and/or sweeteners to fruit juice,concentrated fruit juice, fruit purees or concentrated fruit purees, or a mixture ofthose products. Aromatic substances, volatile flavour components, pulp and cells, allof which must have been recovered from the same kind of fruit and obtained bysuitable physical means, may be added. Products may be based on a single fruit or on
fruit blends such aspear nectar and peach nectar.
14.1.3.2 Vegetable nectar
Product obtained by adding water with or without the addition of sugar, honey,
syrups, and/or sweeteners to vegetable juice or concentrated vegetable juice, or a
mixture of those products. Products may be based on a single vegetable or on a blendof vegetables.
14.1.3.3 Concentrates of fruit nectar
Prepared by the physical removal of water from fruit nectar or its starting materials.
Sold in liquid, syrup and frozen forms for the preparation of a ready-to-drink nectar
by addition of water. Examples: pear nectar concentrate and peach nectar
concentrate.
59 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )14.1.3.4 Concentrates of vegetable nectar
Prepared by the physical removal of water from vegetable nectar. Sold in liquid,syrup and frozen forms forth preparation of ready-to-drink nectars by addition ofwater.
14.1.4 Water-based flavoured drinks, including “sport,” “energy,” or“electrolyte” drinks and particulateddrinks
Includes all carbonated and non-carbonated varieties and concentrates, products
based on fruit and vegetable juices, coffee-, tea- and herbal-based drinks etc.

14.1.4.1 Carbonated water-based flavoured drinks
Includes water-based flavoured drinks with added carbon dioxide with nutritive, nonnutritive and/or intense sweeteners and other permitted food additives. Includes
gaseosa (water-based drinks with added carbon dioxide, sweetener, and flavour), andsodas such as colas, pepper-types, root beer, lemon-lime, and citrus types, both
diet/light and regular types. These beverages may be clear, cloudy, or may containparticulate matter (e.g. fruit pieces). Includes so-called “energy” drinks that arecarbonated and contain high levels of nutrients and other ingredients.
14.1.4.2 Non-carbonated water-based flavoured drinks, including punches andAdes
Include water-based flavoured drinks without added carbon dioxide, fruit andvegetable juice-based drinks(e.g. almond, aniseed, coconut-based drinks, and ginseng
drink), fruit flavoured ades (e.g. lemonade, orangeade), fruit based soft drinks, capile
groselha, lactic acid beverage, ready-to-drink coffee and tea drinks with or without
milk or milk solids, and herbal-based drinks (e.g. iced tea, fruit-flavoured iced tea,
chilled canned cappuccino drinks) and “sports” drinks containing electrolytes. These
beverages may be clear or contain particulated matter (e.g. fruit pieces), and may be
unsweetened or sweetened with sugar ora non-nutritive high-intensity sweetener.
Includes so-called “energy” drinks that are non-carbonated and contain high levels ofnutrients and other ingredients.
14.1.4.3 Concentrates (liquid or solid) for water-based flavoured drinks
Include powder, syrup, liquid and frozen concentrates for the preparation ofcarbonated or non-carbonated water-based non-alcoholic beverages by addition ofwater or carbonated water. Examples include squashes, fountain syrups (e.g. cola
60 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )syrup), fruit syrups for soft drinks, frozen or powdered concentrate for lemonade andiced tea mixes.
14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal andgrain beverages, excluding cocoa
Includes the ready-to-drink products (e.g. canned), and their mixes and concentrates
such as chicory-based hot beverages (postum), rice tea, mate tea, and mixes for hot
coffee and tea beverages (e.g. instant coffee, powder for hot cappuccino beverages).
Treated coffee beans for the manufacture of coffee products are also included.
Ready-to-drink cocoa is included in category 1.1.2, and cocoa mixes in 5.1.1.

14.2 Alcoholic beverages, including alcohol-free and low-alcoholic counterparts
The alcohol-free and low-alcoholic counterparts are included in the same category as
the alcoholic beverage.
14.2.1 Beer and malt beverages
Alcoholic beverages brewed from germinated barley (malt), hops, yeast, and watersuch as ale, lager, pilsner, brown beer, weiss beer, oud bruin beer, Obergariges
Einfachbier, light beer, table beer, malt liquor, porter, stout, and barley wine.
14.2.2 Cider and Perry
Fruit wines made from apples (cider) and pears (Perry). Also includes cider bouche.
14.2.3 Grape wines
Alcoholic beverage obtained exclusively from the partial or complete alcoholic
fermentation of fresh grapes, whether crushed or not, or of grape must (juice).
14.2.3.1 Still grape wine
Grape wine (white, red, rosé, or blush, dry or sweet) that may contain up to a
maximum 0.4g/100 ml (4000mg/kg) carbon dioxide at 20oC.
14.2.3.2 Sparkling and semi-sparkling grape wines
Grape wines in which carbonation is produced during the fermentation process,either by bottle fermentation or closed tank fermentation. Also includes carbonatedwine whose carbon dioxide is partially or totally of exogenous origin such as
spumante, and “cold duck” wine.
61 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )14.2.3.3 Fortified grape wine, grape liquor wine, and sweet grape wine
Grape wines produced either by: (i) the fermentation of grape must (juice) of highsugar concentration; or (ii) by the blending of concentrated grape juice with wine; or(iii) the mixture of fermented must with alcohol such as grape dessert wine.
14.2.4 Wines (other than grape)
Includes wines made from fruit other than grapes, apples and pears, and from otheragricultural products, including grain (e.g. rice). These wines may be still or
sparkling. Examples include rice wine (sake), and sparkling and still fruit wines.

14.2.5 Mead
Alcoholic liquor made from fermented honey, malt and spices, or just of honey.
Includes honey wine.
14.2.6 Distilled spirituous beverages containing more than 15% alcohol
Includes all distilled spirituous beverages derived from grain (e.g. corn, barley, rye,wheat), tubers (e.g. potato), fruit (e.g. grapes, berries) or sugar cane that containgreater than 15% alcohol such as aperitifs, brandy (distilled wine), cordials, liqueurs(including emulsified liqueurs), tequila, whiskey, and vodka.
14.2.7 Aromatized alcoholic beverages
Includes all non-standardized alcoholic beverage products. Although most of theseproducts contain less than 15% alcohol, some traditional non-standardized
aromatized products may contain up to 24% alcoholsuch as aromatized wine, cider
and perry; aperitif wines; and prepared cocktails (mixtures of liquors, liqueurs,
wines, essences, fruit and plant extracts, etc. marketed as ready-to-drink products ormixes). Cooler-type beverages are composed of beer, malt beverage, wine or
spirituous beverage, low-alcoholic refreshers, fruit juice(s), and soda water (ifcarbonated) etc.
15.0 Ready-to-Eat savouries
Includes all types of savoury snack foods.
15.1 Snacks - potato, cereal, flour or starch based (from roots and tubers, pulses
and legumes)
62 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Includes all savoury snacks, with or without added flavourings, 52[but excludes
unsweetened crackers (category 7.1.2). Example includes potato chips], popcorn,pretzels, rice crackers, flavoured crackers (e.g. cheese-flavoured crackers), bhujia(namkeen; snack made of a mixture of flours, maize, potatoes, salt, dried fruit,peanuts, spices, colours, flavours, and antioxidants), and papads(prepared fromsoaked rice flour or from black gram or cow pea flour, mixed with salt and spices,and formed into balls or flat cakes), khari, kara, murukku, namakpara, chiwda,
palakayalu, ribbon or thattupakoda, dalmoth or mixtures, soya nuts, nimki, fali (e.g.
cholafali), other fried or baked snacks or savouries, uppuseedai, appam, bhel-mix,
sev, gathiya, shankarpali, farsan, kurmura, murmura, papadi, crisps, chakli, etc. Also
includes sweet snacks e.g. chikki, gajak, murrunda, gudchana, sugar coated dals andother sweet dal snacks (dals coated with jaggery, sugar, honey and other ingredients).
15.2 Processed nuts, including coated nuts and nut mixtures
Includes all types of whole nuts processed by, e.g. dry-roasting, roasting, marinating
or boiling, either in-shellor shelled, salted or unsalted. Yoghurt-, cereal-, and honeycovered nuts, and dried fruit-nut-and-cereal snacks are classified here. 52[Chocolatecovered nuts are classified in 5.1.3, and nuts covered in imitation chocolate areincluded in 5.1.4.]
15.3 Snacks - fish based
This describes savoury crackers with fish, fish products or fish flavouring. Dried fish
per sethat may be consumed as a snack is assigned to food category 9.2.5, and driedmeat snacks are assigned to food category 8.3.1.2.

16.0 Prepared foods
These foods are not included in the other food categories (1-15) and shall beconsidered on a case-bycasebasis. Prepared foods are mixtures of multiple
components (e.g. meat, sauce, grain, cheese, vegetables); the components areincluded in other food categories. Prepared foods require minimal preparation by the
consumer (e.g. heating, thawing, rehydrating).e.g. pav- bhaji, ready-to-eat dishes,
biryani,curried rice, sandwiches (filling with egg /chicken/vegetarian sandwichesetc.), burgers, fish burgers, pizza etc. Provisions for additives will be listed in thisfood category in these regulations only if the additive is needed: (i) solely to have atechnological function in the prepared food as sold to the consumer; or (ii) at a use
63 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )level that has an intentional technological function in the prepared food that exceeds
the use level that can be accounted for by carry-over from the individual components
III FUNCTIONAL CLASSES, DEFINITIONS AND TECHNOLOGICALPURPOSES
Reno Functional.
ClassesDefinition

1

Acidity regulator

A food additive, Adjusting pH, acidity, alkalinity, andwhich controls buffering activity.
the acidity or
alkalinity of a
food.

2

Anti caking agent A food additive, Anticaking, anti-sticking, drying andwhich reduces dusting.
the tendency ofcomponents offood to adhere
to one another.

3

Antifoaming agent

A food additive, Antifoaming and de-foaming.
which prevents
or
reducesfoaming.

4

Antioxidant

A food additive, Antioxidant, antioxidant synergist, andwhich prolongs antibrowning.
the shelf-life offoods
byprotecting
againstdeterioration
causedbyoxidation.

5

Bleaching

A food additive Decolorising, and bleaching.

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

Reno Functional.
ClassesDefinition

Technological purpose

agent(non-flour use)usedtodecolorize food.
Bleaching
agents do notincludepigments.

6

Bulkingagent

A food additive, Bulkingand filling.
which
contributes tothe bulk of afood
without
contributing
significantly toitsavailableenergy value.

7

Carbonating
agent

A food additive Providing carbon dioxide gas.
used to provide
carbonation in a
food.

8

Carrier

A food additive Carrier, diluent and encapsulation.
usedtodissolve, dilute,disperseorotherwise
physicallymodify a foodadditiveornutrient without
altering
its
function (andwithout

65 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Reno Functional.
ClassesDefinition

Technological purpose

exerting
anytechnologicaleffect itself) inorder
tofacilitate
its
handling,
application or
use of the foodadditiveornutrient.
9

ColourA food additive, Colour, decorative pigment, surface
which adds or colourant for eye appeal
restores colour
in a food.

10

Colourretentionagent

A food additive, Colour fixation/retention/ stabilization
which
stabilizes,
retainsor
intensifies thecolour of a food11

Emulsifier

A food additive,
which forms or
maintainsauniform
emulsion of two
or more phases
in a food.

12

Emulsifying
salt

A food additive, Preventionoffat
separation,
which, in the improving
dispersion
andmanufacture of blending/melding.
processed food,rearranges

66 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Emulsification,plasticization,dispersion,surfaceaction,inhibitionofcrystallization, density adjustment(flavouring oils in beverages),
suspensionand clouding.

Reno Functional.
ClassesDefinition

Technological purpose

proteins
inorder to prevent
fat separation.
13

Firmingagent

A food additive, Texture retention and strengthening.
which makes orkeeps tissues offruit
orvegetables firmand crisp, orinteracts withgelling agentsto produce orstrengthen
a
gel.

14

FlavourenhancerA food additive, Enhancement
which enhances flavours.
theexisting
taste
and/orodour of a food.

15

Flour
reatmentagent

A food additive, Flour bleaching, improving, doughwhich is added conditioning, and strengthening.
to flour or
doughtoimproveitsbaking quality
or colour.

16

Foamingagent

A food additive, Increased foaming, and aeration,
which makes it
possible to formor maintain auniform
dispersion of a

67 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )orpotentiationofReno Functional.
ClassesDefinition

Technological purpose

gaseous phasein a liquid or
solid food.
17

Gellingagent

A food additive, Gel formation
which gives afoodtexturethrough
formation of a
gel.

18

Glazingagent

A food additive, Glazing, sealing, coating, surfacewhich
when finishing, polishing, andfilm-forming.
applied to theexternal surface
of
a
food,
imparts a shiny
appearance orprovidesa
protective
coating.

19

HumectantA food additive,
which prevents
food
from
drying out by
counteracting
the effect of a
dry atmosphere.

20

Packaginggas

A food additive Providing inert gaseous atmosphere ingas, which is packages.
introduced intoacontainer
before, during
or after filling

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

retentionandReno Functional.
ClassesDefinition

Technological purpose

with food with
the intention toprotect
the
food,
for
example, fromoxidationor
spoilage.
21

Preservative

A food additive, Shelf
life
extension
which prolongs antimicrobial action.
the shelf-life of
a
food
by
protecting
againstdeterioration
causedbymicroorganisms.

22

Propellant

A food additive Expulsion of food from a container
gas,
which
expels a foodfromacontainer

23

Raisingagent

A food additive Providing volume and body/texture.
oracombination offood additives,
whichliberate(s) gas
andtherebyincrease(s) thevolume of adough or batter.

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

Technological purpose

24

Sequestrant

A food additive, Chelation of ions.
which controls
the availabilityof a cation.

25

Stabilizer

A food additive, Stabilizing
which makes it emulsions.
possibletomaintainauniform
dispersionoftwo or morecomponents.

26

Sweetener

A food additive(other than amonoordisaccharide
sugar), which
imparts a sweet
taste to a food.

27

Thickener

A food additive, Providing
which increases binding
the viscosity ofa food.

offoams/

colloids/

Reduction of energy as a
substitute to mono or
disaccharide sugars

body

and

textureand

IV. USE OF FOOD ADDITIVES IN FOOD PRODUCTS
Food products may contain additives as specified in these regulations and in thefollowing Tables. (All capital and bold additives in the Tables 1 to 15 refer to theGroup of Additives listed with their INS Numbers in Annex-1)
Table 1
Dairy products and analogues, excluding products of category 2.0
70 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )FoodCategory System(1)

Food
Category
Name
(2)

1.0

Dairy
products andanalogues,
excluding
products offood category
2.0
Milk
and
dairy-based
drinksMilk
and
No additives permitted
buttermilk(plain)Milk (plain)
PHOSPHATES

1.1

1.1.1

1.1.1.1
1.1.1.2
1.1.2

Buttermilk(plain)Dairy-based
drinksflavouredmilk and/or
fermented

Food Additive
(3)

INS
No.
(4)

RecommendedMaximum
Level
(5)

Note
(6)

1,500 mg/kg

33, 227

1,500 mg/kg

33

950

350 mg/kg

188

129
951
962

100 mg/kg
600 mg/kg
350 mg/kg

52
191
113

133

100 mg/kg
150 mg/kg

52
52

100
161g
150a

100 mg/kg
15 mg/kg
GMP

52, 170

PHOSPHATES
Acesulfame
potassium
75[Omitted]

Allura red AC
Aspartame
AspartameAcesulfame salt
Brilliant blue FCF
CAROTENOID
S
CurcuminCanthaxanthin
Caramelcolor(plain)71 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Table 1
Dairy products and analogues, excluding products of category 2.0
Food
Food
Food AdditiveINS
Recommen
Categor Category
(3)
No.
ded
y System Name
(4)
Maximum
(1)
(2)
Level
(5)
Caramel III- 150c2,000 mg/kg
ammonia caramel
Caramel IV - 150d
2,000 mg/kg
sulfite ammonia
caramelAnnatto160b(i), 100 mg/kg(ii)
beta-Carotenes,
160a(ii) 1,000 mg/kg
vegetable
50 mg/kg
CHLOROPHYLLS
AND
CHLOROPHYL
LINS, COPPERCOMPLEXES
Diacetyltartaric
472e
5,000 mg/kg
and fatty acid
esters of glycerol
Fast green FCF
143
100 mg/kg
Grape skin extract 163(ii) 150 mg/kg
20 mg/kg
IRON OXIDES
Indigotine (Indigo 132
100 mg/kg
carmine)Neotame961
20 mg/kg
1,320 mg/kg
PHOSPHATES
3,000 mg/kg
POLYSORBATES
Ponceau 4R
124
100 mg/kg
Carmoisine
122
100 mg/kg
Erythrosine
127
50 mg/kg
72 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )

Note
(6)

52
52

52
190, 52

52
181, 52
52
52

33

52

Table 1
Dairy products and analogues, excluding products of category 2.0
Food
Food
Food AdditiveINS
Recommen
Categor Category
(3)
No.
ded
y System Name
(4)
Maximum
(1)
(2)
Level
(5)
Tartrazine
102
100 mg/kg
Propylene glycol 477
5,000 mg/kg
esters of fatty
acids
300 mg/kg
RIBOFLAVINS
80 mg/kg
SACCHARINS
1,000 mg/kg
SORBATES
Steviol glycosides 960
200 mg/kg
Sucralose
955
300 mg/kg(Trichlorogalactos
ucrose)Sucroglycerides
474
5,000 mg/kg
Sunsetyellow 110
100 mg/kg
FCF
Sodium554
60 mg/kg
aluminosilicate
Hydroxy propyl 464
7.5 g/kg
methyl cellulose

1.2

Fermented
PHOSPHATES
and rennetedmilk products(plain),excludingfood category
01.1.2 (dairybased drinks),
fermented

73 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )1,000 mg/kg

Note
(6)

52
220, 4226, 201

52
6, 253For
flavoured milkonly
33

Table 1
Dairy products and analogues, excluding products of category 2.0
Food
Food
Food AdditiveINS
Recommen
Categor Category
(3)
No.
ded
y System Name
(4)
Maximum
(1)
(2)
Level
(5)
milk
products,yog
hurt,
flavouredyoghurt, dahi,
flavoureddahi,mishti
dahi
1.2.1
Caramel IV - 150d
150 mg/kg
Fermented
milks (plain)* sulfite ammonia
caramel*No additives permitted in Dahi
81
[Omitted]
1.2.1.1
Fermented
milks (plain)notheat No additives permitted
treated after
fermentation
1.2.1.2
Diacetyltartaric
472e
5,000 mg/kg
Fermented
milks (plain) and fatty acidheat treated esters of glycerol
after
Acetic and fatty 472a
GMP
fermentation acid esters ofglycerolAcidtreated 1401
GMP
starchAlkaline treated 1402
GMP
starchBleached starch
1403
GMP
74 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )

Note
(6)

12

234

234
234
234

Table 1
Dairy products and analogues, excluding products of category 2.0
Food
Food
Food AdditiveINS
Recommen
Categor Category
(3)
No.
ded
y System Name
(4)
Maximum
(1)
(2)
Level
(5)
Gellan gum
418
GMP
Gluconodelta- 575
GMP
lactoneGuar gum
412
GMP
Gum
arabic 414
GMP(Acacia gum)
Hydroxypropyl
463
GMP
cellulose
Hydroxypropyl
464
GMP
methyl cellulose
Hydroxypropyl
1440
GMP
starchKaraya gum
416
GMP
Konjac flour
425
GMP
Lactic and fatty 472b
GMPacid esters ofglycerol
Magnesium
504(i)
GMP
carbonate
Magnesium
511
GMP
chloride
Magnesium
528
GMP
hydroxide
Magnesium
504(ii) GMP
hydroxide
carbonate
Malic acid, DL296
GMP
Methyl cellulose
461
GMP
Methylethyl 465
GMP
75 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )

Note
(6)

234

234
234
234
234
234
234
234
234

234

234
234

Table 1
Dairy products and analogues, excluding products of category 2.0
Food
Food
Food AdditiveINS
Recommen
Categor Category
(3)
No.
ded
y System Name
(4)
Maximum
(1)
(2)
Level
(5)
cellulose
Microcrystalline
460(i)
GMP
cellulose(Cellulose gel)Mono and di 471
GMP
glycerides of fatty
acids
Nitrogen
941
GMP
Nitrous oxide
942
GMP
Pectins440
GMP
Alginic acid400
GMP
Ammonium
403
GMP
alginate
Ammonium
527
GMP
hydroxide
Calcium alginate 404
GMP
Calcium
170(i)
GMP
carbonate
Calcium
526
GMPhydroxide
Calcium lactate
327
GMP
Calcium oxide
529
GMP
Carbon dioxide
290
GMP
Carob bean gum
410
GMP
Citric acid330
GMP
Citric and fatty 472c
GMPacid esters ofglycerolPotassium
402
GMP
76 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )

Note
(6)

234

234

59
59
234
234
234

234

59
234
234

234

Table 1
Dairy products and analogues, excluding products of category 2.0
Food
Food
Food AdditiveINS
Recommen
Categor Category
(3)
No.
ded
y System Name
(4)
Maximum
(1)
(2)
Level
(5)
alginate
Potassium
501(i)
GMP
carbonate
Potassium
332(i)
GMP
dihydrogen citrate
Potassium lactate 326
GMP
Powdered
460(ii) GMP
cellulose
Salts of myristic, 470(i)GMPpalmitic
andstearic acids withammonia,
calcium,
potassiumandsodiumSalts of oleic acid 470(ii) GMP
with
calcium,
potassiumandsodium
Sodium alginate
401
GMP
Sodium carbonate 500(i)GMP
Carboxymethyl
466
GMP
cellulose
Sodium331(i)
GMP
dihydrogen citrate
Sodium hydrogen 500(ii) GMP
carbonate
Sodium hydroxide 524
GMP
Sodium lactate
325
GMP
77 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )

Note
(6)

234
234

234

234

234
234
234

Table 1
Dairy products and analogues, excluding products of category 2.0
Food
Food
Food AdditiveINS
Recommen
Categor Category
(3)
No.
ded
y System Name
(4)
Maximum
(1)
(2)
Level
(5)
Tara gum
417
GMP
Tragacanth gum
413
GMP
Tripotassium
332(ii) GMP
citrateXanthan gum
415
GMP
Curcumin100
100 mg/kg
GMP
RIBOFLAVINS
Caramel colour 150a
150 mg/kg(Plain) Caramel I
Annatto160b(i), 100 mg/kg(ii)
100 mg/kg
CAROTENOIDS

Canthaxanthin
Tartrazine
Sunsetyellow
FCF
Carmoisine
Ponceau 4R
Erythrosine
Indigotine(Indigocarmine)
Brilliant blue FCF
Fast green FCF
78 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )

161g
102
110

100 mg/kg
100 mg/kg
100 mg/kg

122
124
127
132

100 mg/kg
100 mg/kg
50 mg/kg
100 mg/kg

133
143

100 mg/kg
100 mg/kg

Note
(6)

234
234
234
234

INS
160f
only inflavoure
d
and
fruit
yoghurt3

Table 1
Dairy products and analogues, excluding products of category 2.0
Food
Food
Food AdditiveINS
Recommen
Categor Category
(3)
No.
ded
y System Name
(4)
Maximum
(1)
(2)
Level
(5)
1.2.2
Caramel IV - 150d
GMP
Renneted
sulfite ammonia
milk (plain)caramelDiacetyltartaric
472e
5,000 mg/kg
and fatty acid
esters of glycerol
1,000 mg/kg
SORBATES
Calciumcarbonate
Carbon dioxide
Lecithins

170(i)

GMP

290
322(i),(
ii)
Carob bean gum
410
Guar gum412
Gumarabic 414(Acacia gum)
Mannitol
421
Glycerol422
Microcrystalline
460(i)
cellulose(Cellulose gel)
Methyl cellulose
461
Hydroxypropyl
463
cellulose
Hydroxypropyl464
methyl cellulose
Methylethyl 465
cellulose

GMP
GMP

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

GMP
GMP
GMP
GMP
GMP
GMP

GMP
GMP
GMP
GMP

Note
(6)

42

59

Table 1
Dairy products and analogues, excluding products of category 2.0
Food
Food
Food AdditiveINS
Recommen
Categor Category
(3)
No.
ded
y System Name
(4)
Maximum
(1)
(2)
Level
(5)
Acetic and fatty 472a
GMPacid esters ofglycerolLactic and fatty 472b
GMPacid esters ofglycerolCitric and fatty 472c
GMPacid esters ofglycerol
Magnesium
511
GMP
chloride
Nitrogen941
GMP
Dextrins, roasted 1400
GMP
starchAcid-treated1401
GMP
starchAlkaline treated 1402
GMP
starchBleached starch
1403
GMP
Oxidized starch
1404
GMP
Monostarch
1410
GMP
phosphate
Distarch
1412
GMP
phosphate
Acetylated
1414
GMP
distarch
phosphate
Acetylated
1422
GMP
distarch adipate
80 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )

Note
(6)

Table 1
Dairy products and analogues, excluding products of category 2.0
Food
Food
Food AdditiveINS
Recommen
Categor Category
(3)
No.
ded
y System Name
(4)
Maximum
(1)
(2)
Level
(5)
Hydroxypropyl
1440
GMP
starchHydroxypropyl
1442
GMP
distarch
phosphate
Pectins440
GMP
Phosphated
1413
GMP
distarch
phosphate
Potassium
332(i)
GMP
dihydrogen citrate
Powdered
460(ii) GMP
cellulose
Salts of myristic, 470(i)GMPpalmitic
andstearic acids withammonia,
calcium,
potassiumandsodiumSalts of oleic acid 470(ii) GMP
with
calcium,
potassiumandsodiumCarboxymethyl
466
GMP
cellulose
Sodium331(i)
GMP
dihydrogen citrate
Starch acetate1420
GMP
81 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )

Note
(6)

Table 1
Dairy products and analogues, excluding products of category 2.0
Food
Food
Food AdditiveINS
Recommen
Categor Category
(3)
No.
ded
y System Name
(4)
Maximum
(1)
(2)
Level
(5)
Starchsodium 1450
GMP
octenyl succinate
Starches, enzyme 1405
GMP
treatedTara gum
417
GMP
Tragacanth gum
413
GMP
Tripotassium
332(ii) GMP
citrateTrisodium citrate 331(iii) GMP
1.3
Condensed/evaporated
milk
andanalogues(plain)1.3.1
Calcium
170(i)
Condensed
milk (plain), carbonate
evaporated
Sodium citrates
331
milk(s),Potassium citrates 332
sweetened
Calcium citrates
333
2,000 mg/kg
condensed
PHOSPHATES
singlyormilk(s)Sodium carbonate 500(i)3,000 mg/kg
Potassium
501(i)
incarbonate
combination
Potassium508
chloride
Calcium chloride 509

Glucono82 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )delta 575

GMP

Note
(6)

Total
salt
content
shall notexceed
3,000
mg/kg
calculatedasphosphohorus/carbonates/citrate/
chloride
Permitte

Table 1
Dairy products and analogues, excluding products of category 2.0
Food
Food
Food AdditiveINS
Recommen
Categor Category
(3)
No.
ded
y System Name
(4)
Maximum
(1)
(2)
Level
(5)
lactone

1.3.2
1.3.2.1

Beverage
whitener
Non
dairy
based
beverage
whitener

Propionic
acid; 280,
sodiumand 281,
calcium
282
propionate
expressed
aspropionic
acid(singly orincombination)
SORBATES

2,000 mg/kg

Nisin

234

12.5 mg/kg

Carrageenan

407

150 mg/kg

ASCORBYL
ESTERS
Acesulfame
potassium
Aspartame
CAROTENOID
S

83 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )2,000 mg/kg

Note
(6)

d
in
khoya
only
Permitte
d
in
khoya
only

Permitte
d
in
khoya
only
Permitte
d
in
khoya
only

80 mg/kg

10

950

2,000 mg/kg

188

951

6,000 mg/kg
100 mg/kg

191

Table 1
Dairy products and analogues, excluding products of category 2.0
Food
Food
Food AdditiveINS
Recommen
Categor Category
(3)
No.
ded
y System Name
(4)
Maximum
(1)
(2)
Level
(5)
Caramel III- 150c1,000 mg/kg
ammonia caramel
Caramel IV - 150d
1,000 mg/kg
sulfite ammonia
caramelbeta-Carotenes,
160a(ii) 1,000 mg/kg
vegetable
Diacetyl tartaric 472e
5,000 mg/kg
and fatty acid
esters of glycerol
Neotame961
65 mg/kg
13,000PHOSPHATES
mg/kg
4,000 mg/kg
POLYSORBAT
ES
Propylene glycol 477
1,000 mg/kg
esters of fatty
acids
300 mg/kg
RIBOFLAVINS
200 mg/kg
SORBATES
Sodium alumino 554
570 mg/kg
silicate
Sucralose
955
580 mg/kg(Trichlorogalactos
ucrose)Sucroglycerides
474
20,000mg/kg
Tertiary319
100 mg/kg
butylhydroquinon
84 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )

Note
(6)

33

42
260, 615, 195

Table 1
Dairy products and analogues, excluding products of category 2.0
Food
Food
Food AdditiveINS
Recommen
Categor Category
(3)
No.
ded
y System Name
(4)
Maximum
(1)
(2)
Level
(5)
e (TBHQ)
1.4

1.4.1

1.4.2

Cream (plain)
and the like
cream
and
malai
Pasteurized
cream (plain),
cream
and
malai
Sterilized andUHT creams,
whipping andwhippedcreams, andreduced fat
creams(plain)Note(6)No additives permitted
PHOSPHATESPOLYSORBAT
ES
Acetic and fatty
acid esters ofglycerolAcetylated
distarch adipate
Acetylated
distarch
phosphate
Acid-treatedstarchAgar
Alginic acid
Ammoniumalginate
Bleached starch
Calcium alginate

85 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )2,200 mg/kg
1,000 mg/kg
472a

GMP

1422

GMP

1414

GMP

1401

GMP

406
400
403

GMP
GMP
GMP

1403
404

GMP
GMP

33

236

236

Table 1
Dairy products and analogues, excluding products of category 2.0
Food
Food
Food AdditiveINS
Recommen
Categor Category
(3)
No.
ded
y System Name
(4)
Maximum
(1)
(2)
Level
(5)
Calcium
170(i)
GMP
carbonate
Calcium chloride 509
GMP
Calcium lactate
327
GMP
Calcium sulfate
516
GMP
Carbon dioxide
290
GMP
Carob bean gum
410
GMP
Carrageenan
407
GMP
Citric acid330
GMP
Citric and fatty 472c
GMPacid esters ofglycerolDextrins, roasted 1400
GMP
starchDiacetyltarteric472e
6,000 mg/kg
and fatty acid
esters of glycerol
Distarch
1412
GMP
phosphate
Gellan gum
418
GMP
Guar gum
412
GMP
Gum
arabic 414
GMP(Acacia gum)
Hydroxypropyl
463
GMP
cellulose
Hydroxypropyl
1442
GMP
distarch
phosphate
Hydroxypropyl
464
GMP
86 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )

Note
(6)

278, 59

236

Table 1
Dairy products and analogues, excluding products of category 2.0
Food
Food
Food AdditiveINS
Recommen
Categor Category
(3)
No.
ded
y System Name
(4)
Maximum
(1)
(2)
Level
(5)
methyl cellulose
Hydroxypropyl
starchKonjac flour
Lactic acid, L-, Dand DLLactic and fatty
acid esters ofglycerolLecithins

1440

GMP

425
270

GMP
GMP

472b

GMP

322(i),(ii)
Methyl cellulose
461
Methylethyl 465
cellulose
Microcrystalline
460(i)
cellulose(Cellulose gel)Mono- and di- 471
glycerides of fatty
acids
Monostarch
1410
phosphate
Nitrogen941
Nitrous oxide942
Oxidized starch
1404
Pectins440
Phosphated
1413
distarch
phosphate

GMP

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

Note
(6)

236

GMP
GMP
GMP

GMP

GMP
GMP
GMP
GMP
GMP
GMP

278, 59
278, 59
236

Table 1
Dairy products and analogues, excluding products of category 2.0
Food
Food
Food AdditiveINS
Recommen
Categor Category
(3)
No.
ded
y System Name
(4)
Maximum
(1)
(2)
Level
(5)
Polydextroses
1200
GMP
Potassium
402
GMP
alginate
Potassium
501(i)
GMP
carbonate
Potassium
508
GMP
chloride
Potassium
332(i)
GMP
dihydrogen citrate
Potassium
501(ii) GMP
hydrogencarbonate
Potassium lactate 326
GMP
Powdered
460(ii) GMP
cellulose
Processed
407a
GMP
eucheuma
seaweed
Sodium alginate
401
GMP
Sodium carbonate 500(i)GMP
Carboxymethyl
466
GMP
cellulose
Sodium331(i)
GMP
dihydrogen citrate
Sodium hydrogen 500(ii) GMP
carbonate
Sodium lactate
325
GMP
Sodium500(iii) GMP
sesquicarbonate
88 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )

Note
(6)

236

Table 1
Dairy products and analogues, excluding products of category 2.0
Food
Food
Food AdditiveINS
Recommen
Categor Category
(3)
No.
ded
y System Name
(4)
Maximum
(1)
(2)
Level
(5)
Starch acetate
1420
GMP
Starchsodium 1450
GMP
octenyl succinate
Tara gum
417
GMP
Tragacanth gum
413
GMP
Tricalcium citrate 333(iii) GMP
Tripotassium
332(ii) GMP
citrateTrisodium citrate 331(iii) GMP
Xanthan gum
415
GMP
1.4.3
472e
5,000 mg/kg
Clotted cream Diacetyltartaric
and fatty acid(plain)esters of glycerol
Nisin
234
10 mg/kg
2,200 mg/kg
PHOSPHATES
1,000 mg/kg
POLYSORBAT
ES
1.4.4
Acesulfame
950
1,000 mg/kg
Creampotassium
analogues
Aspartame
951
1,000 mg/kg
20 mg/kg
CAROTENOID
S
Caramel III- 150c5,000 mg/kg
ammonia caramel
Caramel IV - 150d
5,000 mg/kg
sulfite ammonia
caramelbeta-Carotenes,
160a(ii) 20 mg/kg
vegetable
89 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )

Note
(6)

236
236

33

188
191

Table 1
Dairy products and analogues, excluding products of category 2.0
Food
Food
Food AdditiveINS
Recommen
Categor Category
(3)
No.
ded
y System Name
(4)
Maximum
(1)
(2)
Level
(5)
Diacetyltartaric
472e
6,000 mg/kg
and fatty acid
esters of glycerol
Grape skin extract 163(ii) 150 mg/kg
Neotame961
33 mg/kg
2,200 mg/kg
PHOSPHATES
5,000 mg/kg
POLYSORBAT
ES
Propylene glycol 477
5,000 mg/kg
esters of fatty
acids
Sucralose
955
580 mg/kg(Trichlorogalactos
ucrose)1.5
Milk powder
and
cream
powder andpowderanalogues(plain)1.5.1
500mg/kg
Milk powder ASCORBYL
andcream ESTERS
powderButylated(plain)hydroxyanisole
320
100mg/kg(BHA)
Butylatedhydroxytoluene(BHT)
90 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )321

200mg/kg

Note(6)181, 201
33

86

10

15, 19615, 196

Table 1
Dairy products and analogues, excluding products of category 2.0
Food
Food
Food AdditiveINS
Recommen
Categor Category
(3)
No.
ded
y System Name
(4)
Maximum
(1)
(2)
Level
(5)
Calcium
556
265 mg/kg
aluminium silicate
Diacetyltartaric
472e
10,000and fatty acidmg/Kg
esters of glycerol
3,000 mg/kg
PHOSPHATESPolydimethylsilox 900a
10 mg/kg
ane
Propyl gallate
310
200 mg/kg
Sodium alumino 554
265 mg/kg
silicate
Sucroglycerides
474
10,000mg/kg
1.5.1.1
Dairybaseddairy
whitener
1.5.2
80 mg/kg
PowderASCORBYL
analogues
ESTERS
Acesulfame
950
1,000 mg/kg
potassium
Aspartame951
2,000 mg/kg
100 mg/kg
CAROTENOID
S
Calcium
556
570 mg/kg
aluminium silicate
Caramel III- 150c5,000 mg/kg
ammonia caramel
Caramel IV - 150d
5,000 mg/kg
sulfite ammonia
91 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )

Note
(6)

6, 259

33

10
188
191
209
6, 259

Table 1
Dairy products and analogues, excluding products of category 2.0
Food
Food
Food AdditiveINS
Recommen
Categor Category
(3)
No.
ded
y System Name
(4)
Maximum
(1)
(2)
Level
(5)
caramelbeta-Carotenes,
160a(ii) 1,000 mg/kg
vegetable
Diacetyltartaric
472e
10,000and fatty acidmg/kg
esters of glycerol
Grape skin extract 163(ii) 150 mg/kg
NeotamePHOSPHATES

961

POLYSORBAT
ES
Propylene glycol 477
esters of fatty
acids
RIBOFLAVINS
Sodium alumino 554
silicate
Steviol glycosides 960
1.6
1.6.1

Cheese andanalogues
Aspartame
951
UnripenedcheeseCAROTENOIDS
CHLOROPHYLLS
AND
CHLOROPHYL
LIN, COPPER

92 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )65 mg/kg
4,400 mg/kg

Note
(6)

201,
209, 181
52

[88,
33]

4,000 mg/kg
GMP

300 mg/kg
570 mg/kg

6, 259330 mg/kg

26, 2011,000 mg/kg
100 mg/kg

191

50 mg/kg

Table 1
Dairy products and analogues, excluding products of category 2.0
Food
Food
Food AdditiveINS
Recommen
Categor Category
(3)
No.
ded
y System Name
(4)
Maximum
(1)
(2)
Level
(5)
COMPLEXES
Canthaxanthin
Caramel III
ammonia caramel
Caramel IV sulfite ammonia
caramelIndigotine (Indigo
carmine)
Lauricarginate
ethyl ester
Natamycin(Pimaricin)
PHOSPHATESPOLYSORBATES
Ponceau 4R

161g
150c

15 mg/kg
15,000mg/kg
50,000
mg/kg

201
201

132

200 mg/kg

3

243

200 mg/kg

235

40 mg/kg

80, 3

4,400 mg/kg
80 mg/kg

33
38

100 mg/kg

3

150d

124

RIBOFLAVINS

300 mg/kg

SORBATES

2,000 mg/kg

Nisin

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

Note
(6)

234

12.5 mg/kg

201

42, 223
82[Omitt
ed]
82
[233]

Table 1
Dairy products and analogues, excluding products of category 2.0
Food
Food
Food AdditiveINS
Recommen
Categor Category
(3)
No.
ded
y System Name
(4)
Maximum
(1)
(2)
Level
(5)
Propionic
acid, 280,
3,000 mg/kg
sodium281,
propionate,282,
calcium283
propionate,

Gluconolactone

delta

575

Sunsetyellow 110
FCF
Calcium chloride 509

GMP

100 mg/kg
200 mg/kg

beta-Carotenes,
vegetable

160a(ii) 600 mg/kg

Carrageenan407

94 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )5,000 mg/kg

Note
(6)

82

[Omitted](singlyorincombination,
expressedas
propionic acid)(forchannaandpaneeronly)
3
Exceptcream
cheeseExceptcoulom
miers
For
cream
cheeseonlyTable 1
Dairy products and analogues, excluding products of category 2.0
Food
Food
Food AdditiveINS
Recommen
Categor Category
(3)
No.
ded
y System Name
(4)
Maximum
(1)
(2)
Level
(5)
Alginateof 401,402 5,000 mg/kg
sodium/potassium , 404/calcium

1.6.2

Ripenedcheese,(Cheddar,Da
nbo,Edam,Gouda,Havarti,
Tilisiter,Camembert,Brie,St
Paulin,Samsoe,Emm
entaler,
Provolone,extrahard
grating/sliced/cut/shr
eded cheese)

Propylene glycol 405
alginate
Paprika extract
160c
Curcumin100
52
Annatto[160b(i) and(ii)]
Canthaxanthin
161g
Lysozyme
1105
Natamycin
235(Pimaricin)
Nisin
234
SORBATES
Calcium chloride 509
RIBOFLAVINS
Sodium salts of 339,
mono/di/poly450(i,
phosphoric acidii, iii)
451(i),452(i)Potassium salts of 340,
mono/di/poly450
phosphoric acid
(iv),
(v),
451(ii),95 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )

Note
(6)

For
cream
cheeseonly

5000 mg/kg
GMP
GMP
GMP

15 mg/kg
GMP
40 mg/kg
12 mg/kg
3,000 mg/kg
200 mg/kg
300 mg/kg

9,000 mg/kg

201
3, 80

42

Total
salt
content
shouldnotexceed9000
mg/kg
calculatedasTable 1
Dairy products and analogues, excluding products of category 2.0
Food
Food
Food AdditiveINS
Recommen
Categor Category
(3)
No.
ded
y System Name
(4)
Maximum
(1)
(2)
Level
(5)
452(ii)

Curcuminbeta-Carotenes,
vegetable
Annatto extracts,
norbixin-based
Annatto extracts,
bixin-based

160b(ii) 100 mg/kg
160b(i)1.6.2.1

Ripenedcheeseincludes rind

50 mg/kg

3,000 mg/kg[****]

Paprika extract
ASCORBYL
ESTERSCAROTENOID
S

96 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )phosphohorus/carbonates/citrate/
chloride

100
100 mg/kg
160a(ii) 100 mg/kg

Propionic
acid, 280,
sodium281,
propionate,282,
calcium283
propionate,

69

Note
(6)

160c

GMP
500 mg/kg
100 mg/kg

NormaltoorangecolourSinglyorincombination,
expressedas
propionic acidTable 1
Dairy products and analogues, excluding products of category 2.0
Food
Food
Food AdditiveINS
Recommen
Categor Category
(3)
No.
ded
y System Name
(4)
Maximum
(1)
(2)
Level
(5)
15 mg/kg
CHLOROPHYLLS
AND
CHLOROPHYL
LIN, COPPERCOMPLEXES
Canthaxanthin
161g
15 mg/kg
Caramel IV - 150d
50,000sulfite ammonia
mg/kg
caramelbeta-Carotenes,
160a(ii) 600 mg/kg
vegetable
Diacetyltartaric
472e
10,000and fatty acidmg/kg
esters of glycerol
Hexamethylene239
25 mg/kg
tetramine
Lauricarginate 243
200 mg/kg
ethyl ester
Lysozyme
1105
GMP
Natamycin
235
40 mg/kg(Pimaricin)
Nisin
234
12 mg/kg
300 mg/kg
RIBOFLAVINSSORBATES
1.6.2.2

Rindripenedcheese129
of Allura red AC
Brilliant blue FCF 133
CAROTENOID
S

97 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )3,000 mg/kg
100 mg/kg
100 mg/kg
500 mg/kg

Note
(6)

52

[66,
298]

Table 1
Dairy products and analogues, excluding products of category 2.0
Food
Food
Food AdditiveINS
Recommen
Categor Category
(3)
No.
ded
y System Name
(4)
Maximum
(1)
(2)
Level
(5)
75 mg/kg
CHLOROPHYLLS
AND
CHLOROPHYL
LIN, COPPERCOMPLEXES
Canthaxanthin
161g
15 mg/kg
Caramel III- 150c50,000ammonia caramel
mg/kg
Caramel IV - 150d
50,000sulfite ammonia
mg/kg
caramelbeta-Carotenes,
160a(ii) 1,000 mg/kg
vegetable
Grape skin extract 163(ii) 1,000 mg/kg
100 mg/kg
IRON OXIDES
Indigotine (Indigo 132
100 mg/kg
carmine)Lysozyme
1105
GMP
Microcrystalline
905c(i) 30,000
wax
mg/kg
Natamycin
235
40 mg/kg(Pimaricin)
Nisin
234
12 mg/kg
Ponceau 4R
124
100 mg/kg

1.6.2.3

CheeseRIBOFLAVINSSORBATES
Sunsetyellow 110
FCF
CAROTENOID

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

300 mg/kg
3,000 mg/kg
100 mg/kg
100 mg/kg

Note
(6)

Table 1
Dairy products and analogues, excluding products of category 2.0
Food
Food
Food AdditiveINS
Recommen
Categor Category
(3)
No.
ded
y System Name
(4)
Maximum
(1)
(2)
Level
(5)
50 mg/kg
powderCHLOROPHYLLS
AND
CHLOROPHYL
LIN, COPPERCOMPLEXES
Canthaxanthin
161g
15 mg/kg
beta-Carotenes,
160a(ii) 1,000 mg/kg
vegetable
Lysozyme
1105
GMP
Natamycin
235
40 mg/kg(Pimaricin)
Nisin
234
12 mg/kg
3,000 mg/kg
SORBATES
1.6.3
arginate 243
200 mg/kg
Whey cheese Lauric
ethyl ester
1,000 mg/kg
SORBATES
1.6.4
Processed
cheese1.6.4.1
Allura red AC
129
100 mg/kg
Plain
processed
100 mg/kg
CAROTENOID
cheese/Sprocessed
beta-Carotenes,
160a(ii) 1,000 mg/kg
cheese,vegetable
processed
Diacetyltartaric
472e
10,000cheeseand fatty acidmg/kg
spreads
esters of glycerol
300 mg/kg
HYDROXYBENZOATES,
PARA99 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )

Note
(6)

201

3, 80

42

42

27

Table 1
Dairy products and analogues, excluding products of category 2.0
Food
Food
Food AdditiveINS
Recommen
Categor Category
(3)
No.
ded
y System Name
(4)
Maximum
(1)
(2)
Level
(5)
50 mg/kg
IRON OXIDES
Lauricarginate 243
200 mg/kg
ethyl ester
Natamycin
235
40 mg/kg(Pimaricin)
9,000 mg/kg
PHOSPHATESRIBOFLAVINSSODIUM
ALUMINIUM
PHOSPHATESSORBATES
Sunsetyellow
FCF
Curcumin
Chlorophyll
Annatto1.6.4.2

Flavoured
processed
cheese,includingcontaining
fruit,
vegetables,
meat etc.

110
100
140
160(b)(i), (ii)
234
129

Nisin
Allura red AC
CAROTENOIDS
CHLOROPHYLLS
AND
CHLOROPHYL
LIN, COPPERCOMPLEXES
Canthaxanthin
161gCaramel III- 150c100 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )

Note
(6)

80,3

69

[33]

300 mg/kg
1,600 mg/kg

251, 63,000 mg/kg
100 mg/kg

42
3

100 mg/kg
100 mg/kg
50 mg/kg
12.5 mg/kg
100 mg/kg
100 mg/kg
50 mg/kg

15 mg/kg
50,000Table 1
Dairy products and analogues, excluding products of category 2.0
Food
Food
Food AdditiveINS
Recommen
Categor Category
(3)
No.
ded
y System Name
(4)
Maximum
(1)
(2)
Level
(5)
ammonia caramel
mg/kg
Caramel IV sulfite ammonia
caramelbeta-Carotenes,
vegetable
Diacetyltartaric
and fatty acid
esters of glycerol
Grape skin extract
HYDROXYBENZOATES,PARAIRON OXIDES
Indigotine (Indigo
carmine)
Lauricarginate
ethyl ester
Natamycin(Pimaricin)
PHOSPHATES
Ponceau 4R
RIBOFLAVINS

150d

50,000
mg/kg

Note
(6)

72

160a(ii) 1,000 mg/kg
472e

10,000mg/kg

163(ii)

1,000 mg/kg
300 mg/kg

27

132

50 mg/kg
100 mg/kg

243

200 mg/kg

235

40 mg/kg

3, 80
33

124

9,000 mg/kg
100 mg/kg
300 mg/kg

SODIUM
ALUMINIUM
PHOSPHATESSORBATES

1600 mg/kg

251, 63,000 mg/kg

42

Sunset

100 mg/kg

101 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )yellow 110

Table 1
Dairy products and analogues, excluding products of category 2.0
Food
Food
Food AdditiveINS
Recommen
Categor Category
(3)
No.
ded
y System Name
(4)
Maximum
(1)
(2)
Level
(5)
FCF
1.6.5

Cheeseanalogues

Acesulfame
potassium
Allura red AC
Aspartame
Brilliant blue FCF
CAROTENOIDS
CHLOROPHYLLS
AND
CHLOROPHYL
LIN, COPPERCOMPLEXES
Canthaxanthin
Caramel III
ammonia caramel
Caramel IV sulfite ammonia
caramelbeta-Carotenes,
vegetable
Diacetyltartaric
and fatty acid
esters of glycerol
Grape skin extract
HYDROXYBENZOATES,PARAIndigotine (Indigo

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

Note
(6)

950

350 mg/kg

188

129
951
133

100 mg/kg
1,000 mg/kg
100 mg/kg
200 mg/kg

3191
350 mg/kg

161g
150c
150d

15 mg/kg
50,000mg/kg
50,000mg/kg

160a(ii) 1,000 mg/kg
472e

10,000mg/kg

163(ii)

1,000 mg/kg
500 mg/kg

132

100 mg/kg

201

3

27,

Table 1
Dairy products and analogues, excluding products of category 2.0
Food
Food
Food AdditiveINS
Recommen
Categor Category
(3)
No.
ded
y System Name
(4)
Maximum
(1)
(2)
Level
(5)
carmine)

1.6.6

Lauricarginate
ethyl ester
Natamycin(Pimaricin)
NeotameNisin
PHOSPHATES

243

200 mg/kg

235

40 mg/kg

961
234

33 mg/kg
12 mg/kg
9,000 mg/kg

Ponceau 4R
RIBOFLAVINSSACCHARINSSORBATES
Sucralose(Trichlorogalactos
ucrose)Sunsetyellow
FCF
acid,
Whey protein Acetic
glacialcheeseCalcium
propionate
Citric acid
Gluconodeltalactone
Lactic acid, L-, Dand DLMalic acid, DLNatamycin

124

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

Note
(6)

3, 80

82

3

955

100 mg/kg
300 mg/kg
100 mg/kg
3,000 mg/kg
500 mg/kg

110

100 mg/kg

3

260

GMP

282

3,000 mg/kg

330
575

GMP
GMP

270

GMP

296
235

GMP
40 mg/kg

[33]

42

70

80,3

Table 1
Dairy products and analogues, excluding products of category 2.0
Food
Food
Food AdditiveINS
Recommen
Categor Category
(3)
No.
ded
y System Name
(4)
Maximum
(1)
(2)
Level
(5)
(Pimaricin)
Nisin
234
12 mg/kg
Propionic acid280
3,000 mg/kg
3,000 mg/kg
SORBATES
Sodium281
3,000 mg/kg
propionate
1.7
500 mg/kg
Dairy based ASCORBYL
desserts
ESTERS
Acesulfame
950
350 mg/kg
potassium
75

Note
(6)

70, 42
70
10, 2
188

[Omitted]

Allura red AC
Ammonium saltsof phosphatidicacid
Aspartame
Aspartameacesulfame salt
BENZOATES
Butylatedhydroxyanisole
(BHA)

129
442

100 mg/kg
5,000 mg/kg

231

951
962

1,000 mg/kg
350 mg/kg

191
113

320

300 mg/kg
200 mg/kg

13
Only forrasgulladrymixes

Brilliant blue FCF 133
CAROTENOIDS
CHLOROPHYLLS
AND
CHLOROPHYL
104 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )100 mg/kg
100 mg/kg
500 mg/kg

Table 1
Dairy products and analogues, excluding products of category 2.0
Food
Food
Food AdditiveINS
Recommen
Categor Category
(3)
No.
ded
y System Name
(4)
Maximum
(1)
(2)
Level
(5)
LIN, COPPERCOMPLEXES
Caramel III
ammonia caramel
Caramel IV sulfite ammonia
caramelbeta-Carotenes,
vegetable
Diacetyltartaric
and fatty acid
esters of glycerol
Fast green FCF
Grape skin extract
HYDROXYBENZOATES,PARAIRON OXIDES
Indigotine (Indigo
carmine)
Lauricarginate
ethyl ester
NeotamePHOSPHATESPOLYSORBATES
Ponceau 4R
Propyl gallate
105 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )150c

2,000 mg/kg

150d

3,000 mg/kg

Note
(6)

160a(ii) 1,000 mg/kg
472e

10,000mg/kg

143
163(ii)

100 mg/kg
200 mg/kg
120 mg/kg

132

100 mg/kg
100 mg/kg

243

200 mg/kg

961

100 mg/kg
1,500 mg/kg
3,000 mg/kg

124
310

100 mg/kg
90 mg/kg

2
181
27

170

15, 2

Table 1
Dairy products and analogues, excluding products of category 2.0
Food
Food
Food AdditiveINS
Recommen
Categor Category
(3)
No.
ded
y System Name
(4)
Maximum
(1)
(2)
Level
(5)
Propylene glycol 477
5,000 mg/kg
esters of fatty
acids
300 mg/kg
RIBOFLAVINS
100 mg/kg
SACCHARINS
1,000 mg/kg
SORBATES
Steviol glycosides 960
330 mg/kg
Sucralose955
400 mg/kg(Trichlorogalactos
ucrose)Sucroglycerides
474
5,000 mg/kg
Sunsetyellow 110
100 mg/kg
FCF
Propylene glycol 405
GMP
alginate
Polyoxyethylene
436
GMP
sorbitan tristearate
Poly
glycerol 475
GMP
esters of fatty acid
Polyoxyethylene
432
GMP
sorbytonmono
Laureate
Polyoxyethylene
435
GMP
sorbytonmonosterate
Distarch glycerol
1411
GMP
Distarch glycerol 1432
GMP
acetylated
Distarch glycerol 1443
GMP
106 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )

Note
(6)

42
26

Table 1
Dairy products and analogues, excluding products of category 2.0
Food
Food
Food AdditiveINS
Recommen
Categor Category
(3)
No.
ded
y System Name
(4)
Maximum
(1)
(2)
Level
(5)
hydroxypropyl
Microcrystalline
cellulose
TARTRATES
CurcuminAnnattoCarmoisine
Erythrosine
Tartrazine
73[TOCOPHERO
LS
1.8

1.8.1

1.8.2

Whey
and
whey
products
excludingwhey cheeses
Liquid whey
and
whey
products
excludingwhey cheeses
52[Dried whey
and
whey
products,
excludingwhey cheeses]

460 (i)

Note
(6)

10,
000
mg/kg
1,000 mg/kg
100 mg/kg
100 mg/kg

100
160b(i), (ii)122
100 mg/kg
127
50 mg/kg
102
100 mg/kg
500 mg/kg

XS243]

Benzoyl peroxide
PHOSPHATES

928

100 mg/kg
880 mg/kg

74
33, 228

Benzoyl peroxide
Calciumcarbonate
Calcium chloride
Calciumhydroxide928
170(i)

100 mg/kg
10,000
mg/kg
GMP
GMP

147

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

509
526

Table 1
Dairy products and analogues, excluding products of category 2.0
Food
Food
Food AdditiveINS
Recommen
Categor Category
(3)
No.
ded
y System Name
(4)
Maximum
(1)
(2)
Level
(5)
Calcium silicate
552
10,000mg/kg
Hydroxypropyl
1442
10,000distarch
mg/kg
phosphate
Magnesium
504(i)
10,000carbonate
mg/kg
Magnesium oxide 530
10,000mg/kg
Magnesium
553(i)
10,000silicate, synthetic
mg/kg
Microcrystalline
460(i)
10,000cellulose
mg/kg(Cellulose gel)
4,400 mg/kg
PHOSPHATES
Potassium
501(i)
GMP
carbonate
Potassium
508
GMP
chloride
Potassium
332(i)
GMP
dihydrogen citrate
Potassium
501(ii) GMP
hydrogencarbonate
Potassium
525
GMP
hydroxide
Powdered
460(ii) 10,000
cellulose
mg/kg
Silicon dioxide, 551
10,000108 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )

Note
(6)

33

Table 1
Dairy products and analogues, excluding products of category 2.0
Food
Food
Food AdditiveINS
Recommen
Categor Category
(3)
No.
ded
y System Name
(4)
Maximum
(1)
(2)
Level
(5)
amorphous
mg/kg
Sodiumaluminosilicate
Sodium carbonate
Sodiumdihydrogen citrate
Sodium hydrogencarbonate
Sodium hydroxide
Sodiumsesquicarbonate
Talc

554

1,140 mg/kg

500(i)
331(i)

GMP
GMP

500(ii)

GMP

524
500(iii)

GMP
GMP

553(iii)

Tripotassium
citrateTrisodium citrate332(ii)

10,000mg/kg
GMP

331(iii)

GMP

Table 2
Fats and oils, and fat emulsions
Food
Food
Category Category
Food Additive INS No
SystemName
2.0
Fats and oils,
andfat
emulsions

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

Note
(6)

6

Recommended
Note
Maximum Level

Table 2
Fats and oils, and fat emulsions
Food
Food
Category Category
Food Additive INS No
SystemName
2.1
Fats and oils
essentially
free
from
water
2.1.1
Butteroil, ASCORBYL
anhydrous
ESTERS
milk fat and Butylated
320
ghee(no hydroxyanisole
additives in (BHA)
case of ghee)
Butylated
321
hydroxytoluene(BHT)
Propyl gallate
Gallate(octyl/
ethyl/dodecyl )Citric acid
2.1.2

69

[Vegetableoils, fats and Lecithinsbakeryshortenings] Ascorbic acid
Propyl gallate
52[TOCOPHE
ROLS
ASCORBYL
ESTERS
110 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )

310
311,
313,
312
330
69
[322
(i), 322
(ii)]
300
310

Recommended
Note
Maximum Level

500 mg/kg

10,171

175mg/kg

15,
171,
133

75mg/kg

15,
171,
133

100 mg/kg

15,
133,
171

100 mg/kg
GMP

171

GMP
GMP
200 mg/kg
GMP
500mg/kg]

15,
130

Table 2
Fats and oils, and fat emulsions
Food
Food
Category Category
Food Additive INS No
SystemName
Butylated
320hydroxyanisole(BHA)

Recommended
Note
Maximum Level
200mg/kg

130,
15

Butylated
321
hydroxytoluene(BHT)

200mg/kg

130,
15

Citric acid

330,

GMP

Tartric acid

334

GMP

Guaiac resin

314

1,000 mg/kg

TBHQ

319

200 mg/kg

15,
277
15,
277
15
,130

69

Sodium citrate[331(i)]

GMP

Isopropyl
citrate mixture384

200 mg/kg

69[Citric
andfatty acid esters 472cof glycerol]

100 mg/kg

Phosphoricacid

100 mg/kg

338

Polydimethylsi
900aloxanebeta-Carotenes,
160a(ii)
vegetable
CAROTENOI
111 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Singly or incombi
nationSingly or incombi
nation10 mg/kg
1,000 mg/kg
25 mg/kg

232

Table 2
Fats and oils, and fat emulsions
Food
Food
Category Category
Food Additive INS No
SystemName
DS
Diacetyltartaricacid and fatty
472eacid esters ofglycerol
POLYSORBA
TES
Propylene
glycol esters of 477
fatty acids
Stearyl citrate

2.1.3

484

THIODIPROPIONATES69[Lactic andfatty acid esters 472bof glycerolMono
anddiglycerides of 471
fatty acids
Polyglycerol
esters of fatty 475
acid
322(i),
Lard, tallow,
Lecithins(ii)
fish oil, andother animal Ascorbic acid300
fats
(ediblePropyl gallate 310
fats)
TOCOPHEROLSASCORBYL

112 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Recommended
Note
Maximum Level

10,000 mg/kg

5,000 mg/kg

102

10,000 mg/kg
GMP
200 mg/kg

46

10,000 mg/kg

408

GMP

408

5,000 mg/kg

408]

GMP
GMP
200 mg/kg

15,
130

81

[300 mg/kg

358]

500 mg/kg

10

Table 2
Fats and oils, and fat emulsions
Food
Food
Category Category
Food Additive INS No
SystemName
ESTERS
Butylated
320hydroxyanisole(BHA)

Recommended
Note
Maximum Level
200 mg/kg

130,15Butylated
321
hydroxytoluene(BHT)

200 mg/kg

130,
15

Citric acid
Tartric acid
Guaiac resin

330
334
314

GMP
GMP
1,000 mg/kg

TBHQ

319

200 mg/kg

Sodium citrate
Phosphoricacid

331(iii)

GMP

338

100 mg/kg

Dimethyl
polysiloxane

900a

10 mg/kg
Silicon dioxide 551

beta-Carotenes,161a(ii)
vegetable
CAROTENOI
DS
Diacetyl
tartaric
acid 472e
and fatty acid113 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )1,000 mg/kg
25 mg/kg
10,000 mg/kg

15,130Singlyor in
combi
nationwithsilicondioxide

Table 2
Fats and oils, and fat emulsions
Food
Food
Category Category
Food Additive
SystemNameestersofglycerolFast green FCF
Indigotine
Isopropyl
citrate mixture
POLYSORBA
TES
Propylene
glycol esters offatty acids
Stearyl citrate
Sunset yellow
FCF
THIODIPROPIONATES
2.2
Fat emulsions
mainlyoftype waterin-oil
Curcumin2.2.1
Butter(Butter and beta-Carotenes,
Milk Fat)vegetable
Annatto

INS NoRecommended
Note
Maximum Level

143
132

100 mg/kg
100 mg/kg

384

200 mg/kg
5,000 mg/kg

477

10,000 mg/kg

484

GMP

110

100 mg/kg
200 mg/kg

100

100 mg/kg

160a(ii)

600 mg/kg

160b(i),20 mg/kg(ii)

CAROTENOI
DS

35 mg/kg

Sodiumhydroxide

524

Calcium

526

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

GMP

102

46

8
146,
291

Table 2
Fats and oils, and fat emulsions
Food
Food
Category Category
Food Additive INS No
SystemNamehydroxide

880 mg/kg

PHOPHATES
Sodiumcarbonate
Sodiumhydrogencarbonate
2.2.2500(i)

GMP

500(ii)

GMP

Lecithins322(i),(ii)

GMP

Propyl gallate

310

200 mg/kg

Tocopherols

307a,b,c GMP

69

[Fat
spreads,dairy
fat
spreads andblendedspreads(margarineandfatspreads)]

Recommended
Note
Maximum Level

ASCORBYL
ESTERS
Butylated
320hydroxyanisole(BHA)33, 3415,130

500 mg/kg

10200mg/kg

130,
15

Butylated
321
hydroxytoluene(BHT)

200mg/kg

130,
15

Tartric acid
Guaiac resin

334
314

GMP
1,000 mg/kg

TBHQ

319

200 mg/kg

Isopropyl
citrate mixture384

100 mg/kg

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

15,
130

Table 2
Fats and oils, and fat emulsions
Food
Food
Category Category
Food Additive
SystemName
Diacetyltartaric
and fatty acid
estersofglycerol
1,2 -propylene
glycol esters offatty acids
52[SORBITAN
ESTERS OF
FATTY
ACIDS
Sucroglycerides
SORBATES
beta-Carotenes,
vegetable

INS NoRecommended
Note
Maximum Level472e

10 g/kg477

20g/kg474

10,000 mg/kg

359]

10,000mg/kg

102

69

42

[1,000 mg/kg]

160a(ii)

1,000mg/kg

Annatto160b

20 mg/kg

Curcumin100

5 mg/kg

CAROTENOIDS
ETHYLENE
DIAMINETETRAACETATES(EDTA)BENZOATES
Canthaxanthin

35 mg/kg

69[50 mg/kg]

21

1,000mg/kg

13
214,
215

161g

15 mg/kg

Caramel III 150c
Ammonia

500 mg/kg

116 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Table 2
Fats and oils, and fat emulsions
Food
Food
Category Category
Food Additive INS No
SystemName
caramelCaramelIVSulfiteammonia
caramel
HYDROXYBENZOATES, PARA
Lauric alginate
ethyl ester
PHOSPHATES
Polydimethylsi
loxanePOLYSORBATESRIBOFLAVINSStearyl citrate
STEAROYLLACTYLATE
S
Thermally
oxidized soyabeanoilinteracted withmonoanddiglycerides offatty acids
THIODIPROPIONATES
117 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )

150d

243

900a

Recommended
Note
Maximum Level

500 mg/kg

214

300 mg/kg

27

200 mg/kg

214,
215

2,200 mg/kg

33

10 mg/kg

152

5,000 mg/kg

102

300 mg/kg
484

100 mg/kg

481(i),
482(i)

10,000 mg/kg

479

5,000 mg/kg

200 mg/kg

15

46

Table 2
Fats and oils, and fat emulsions
Food
Food
Category Category
Food Additive
SystemName
52[Sucroseoligoesters,
Type I andType II
Sucrose esters
of fatty acids
Poly glycerol
esters of fatty
acid
2.3
Fat emulsions Acesulfame
mainlyof potassium
typeoil-in- ASCORBYL
water,ESTERS
including
Aspartame
mixed and/or BENZOATES
flavoured
Brilliant blue
products
FCF
based on fat Butylated
emulsionshydroxyanisole(BHA)

INS NoRecommended
Note
Maximum Level473a

10,000 mg/kg

348,
360

473

10,000 mg/kg

475

5,000 mg/kg

348,
360
359]

950

1,000 mg/kg

188

500 mg/kg

10951

1,000 mg/kg
1,000 mg/kg

191
13

133

100 mg/kg

320

200mg/kg

130,
15

Butylated
321
hydroxytoluene(BHT)

200mg/kg

130,
15Canthaxanthhi
161gnCaramel III ammonia
150c
caramelbeta-Carotenes,
160a(ii)
vegetable
118 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )15 mg/kg
20,000 mg/kg
1,000 mg/kg

Table 2
Fats and oils, and fat emulsions
Food
Food
Category Category
Food Additive INS No
SystemName
CAROTENOI
DS
Diacetyltartaric
and fatty acid472e
estersofglycerol
HYDROXYBENZOATES,PARA Indigotine(indigo132
caramine)
Neotame961

PHOSPHATES
POLYSORBA
TES
Propyl gallate

310

Propylene
glycol esters of 477
fatty acids
RIBOFLAVINSSORBATES
52
[Poly
475
glycerol esters
of fatty acid
Propylene405
glycol alginate
STEAROYL
119 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Recommended
Note
Maximum Level
200 mg/kg

10,000 mg/kg

300 mg/kg

27

100 mg/kg
10 mg/kg
2,200 mg/kg

33

5,000 mg/kg

102

200 mg/kg

15,
130

30,000 mg/kg
300 mg/kg
1,000 mg/kg
20,000 mg/kg

3,000 mg/kg
3,000 mg/kg

42363

Table 2
Fats and oils, and fat emulsions
Food
Food
Category Category
Food Additive
SystemName
LACTYLATESSORBITANESTERS OF
FATTY
ACIDS
Sucrose esters
of fatty acids
SucroglyceridesTertiary
butylhydroquinone
Propylene
2.4
Fat-basedglycol alginate
desserts
excluding
Polyglycerol
dairy-based
esters of fatty
dessertacids
products of Polyoxethylene
food category sorbitian
1.7(frozen monolaureate
desserts/froze Polyoxethylene
n confections) sorbitiantristearate
Polyoxethylene
sorbitianmonolstearate
Aspartame

INS NoRecommended
Note
Maximum Level

5,000 mg/kg

363

473

5,000 mg/kg

363,
102]

474

10,000 mg/kg

102

319

200 mg/kg

15,
130

405

10 g/kg

475

10 g/kg432

10 g/kg

436

10 g/kg

435

10 g/kg

951

1,000 mg/kg

Sucralose955

400 mg/kg

Curcumin100

100 mg/kg

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

Table 2
Fats and oils, and fat emulsions
Food
Food
Category Category
Food Additive
SystemNamebeta-Carotenes,
vegetable
RIBOFLAVINSAnnatto
Beta apo -8carotenal
Methyl ester ofbeta apo- 8carotenal
Caramel color ammonium
sulphiteprocess
TARTRATES
Acesulfame
potassium
Allura red AC
ASCORBYL
ESTERS
Aspartameacesulfame salt
BENZOATES
Brilliant blue
FCF
Butylatedhydroxyanisole(BHA)

121 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )INS NoRecommended
Note
Maximum Level160a(ii)

1,000 mg/kg
300 mg/kg

160b

100 mg/kg

160e
100 mg/kg
160f

150d

3 g/kg

1 g/kg950

350 mg/kg

129
304,
305

100 mg/kg
80 mg/kg

10962

350 mg/kg

113

1,000 mg/kg

13

133

100 mg/kg

320

200 mg/kg

188

130,
15

Table 2
Fats and oils, and fat emulsions
Food
Food
Category Category
Food Additive INS No
SystemName
Butylated
321
hydroxytoluene(BHT)
Canthaxanthin
Caramel III ammonia
caramel
CAROTENOIDS
CHLOROPHYLLSAND
CHLOROPH
YLLINS,
COPPERCOMPLEX
Diacetyltartaric
and fatty acid
estersofglycerolFast green FCF
Grape
skin
estract
Indigotine(indigocaramine)IRON
OXIDES
NeotamePHOSPHATES
POLYSORBA
122 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Recommended
Note
Maximum Level
200 mg/kg

161g

100 mg/kg

150c

20,000 mg/kg

130,
15

150 mg/kg

500 mg/kg

472e

5,000 mg/kg

143

100 mg/kg

163(ii)

200 mg/kg

132

100 mg/kg

181

350 mg/kg
961

100 mg/kg
1,500 mg/kg

33

3,000 mg/kg

102

Table 2
Fats and oils, and fat emulsions
Food
Food
Category Category
Food Additive INS No
System
Name
TES

2.4.1

Recommended
Note
Maximum Level

Ponceau 4R

124

50 mg/kg

Propyl gallate

310

200 mg/kg

477

40,000 mg/kg

Propylene
glycol esters offatty acids
SACCHARINS
SORBATES
SucroglyceridesSunset yellow
FCF
Tertiary
butylhydroquinone
Cocoa based Acesulfame
potassium
spreads
including75[Omitted]fillings
Aspartame
BENZOATES
Propyl gallate

100 mg/kg
1,000 mg/kg

42

474

5,000 mg/kg

110

50 mg/kg

319

200 mg/kg

15,
130

950

1,000 mg/kg

188

951

3,000 mg/kg
1,500 mg/kg

310

200 mg/kg

191
13
15,
130
10,
15,114ACSCORBYL
ESTERS
Mineraloil,
905dhigh viscosity
Mineraloil,
905e
mediumand123 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )

15,
130

500 mg/kg
2,000 mg/kg

32,000 mg/kg

3

Table 2
Fats and oils, and fat emulsions
Food
Food
Category Category
Food Additive INS No
SystemName
low viscosity,
class IETHYLENE
DIAMINETETRAACETATESHYDROXYBENZOATES,PARALauric arginate
243
ethyl ester
PHOSPHATES
POLYSORBATESSACCHARINS
Sucralose(Trichlorogalac 955
to sucrose)

Table 3
Edible ice, including sorbet
Food
Food
CategorCategory
Food Additive INS NoyName
System3.0
Edibleices, ASCORBYL
including
ESTERS
sorbet(ice Acesulfame
950
124 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Recommended
Note
Maximum Level21
50 mg/kg

300 mg/kg

27

200 mg/kg
880 mg/kg

33

1,000 mg/kg
200 mg/kg

400 mg/kg

169

Recommended
Notes
Maximum level
200 mg/kg

10,15

800 mg/kg

188

Table 3
Edible ice, including sorbet
Food
Food
CategorCategory
Food Additive INS NoyName
Systempotassium
candy)
75

Recommended
Notes
Maximum level[Omitted]

Allura red AC
Aspartame
Brilliant blue
FCF
Butylatedhydroxyanisole
(BHA)

129
951

100 mg/kg
1,000 mg/kg

133

100 mg/kg

320

200mg/kg

195, 15

Butylated
321
hydroxytoluene(BHT)

100mg/kg

195, 15

CAROTENOIDS
CHLOROPHYLLSAND
CHLOROPH
YLLINS,
COPPERCOMPLEXE
S
Caramel III ammonia
150c
caramelCaramel IV sulfite
150dammonia
caramelbeta-Carotenes, 160a(ii)125 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )200mg/kg

500 mg/kg

GMP

3,000 mg/kg
1,000 mg/kg

191

Table 3
Edible ice, including sorbet
Food
Food
CategorCategory
Food AdditiveyName
Systemvegetable
Diacetyltartaric
and fatty acid
estersofglycerolFast green FCF
Grape
skin
extractIRON
OXIDES
Indigotine(Indigocarmine)NeotamePHOSPHATES
POLYSORBA
TES
Ponceau 4R

INS NoRecommended
Notes
Maximum level472e

1,000 mg/kg

143

100 mg/kg

163(ii)

100 mg/kg
300 mg/kg

132

100 mg/kg

961

100 mg/kg
7,500 mg/kg

33

1,000 mg/kg
124

Propylene
glycol esters of 477
fatty acids
RIBOFLAVINSSACCHARINS
Sucralose(Trichlorogalac 955
tosucrose)
Sucroglyceride 474
126 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )181

100mg/kg
52[5,000mg/Kg]
500 mg/kg
100 mg/kg
320 mg/kg
5,000 mg/kg

15 , 195

Table 3
Edible ice, including sorbet
Food
Food
CategorCategory
Food AdditiveyName
Systems
Sunset yellow
FCF
Tertiary
butylhydroquinone (TBHQ)
Propylene
glycol alginate
Polyglycerol
esters of fattty
acids
Polyoxyethylenesorbitanmonolaureate
Polyoxyethylenesorbitan
tristearate
Polyoxyethylenesorbitanmonostearate
Curcumin

INS NoRecommended
Notes
Maximum level110

100 mg/kg

319

200 mg/kg

405

10,000 mg/kg

475

10,000 mg/kg

432

10,000 mg/kg

436

10,000 mg/kg

435

10,000 mg/kg

100

100 mg/kg

Annatto160b

100 mg/kg

Canthaxanthin
Carmoisine
Erythrosine
Tartrazine
Indigotine(Indigocarmine)

161g
122
127
102

100mg/kg
100mg/kg
50mg/kg
100mg/kg

132

100mg/kg

127 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Table 3
Edible ice, including sorbet
Food
Food
CategorCategory
Food Additive INS NoyName
System

1 g/kgTARTRATES
Steviolglycosides

128 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Recommended
Notes
Maximum level960

170 mg/kg

26

Table 4
Fruits and vegetables
Food
Food
category Category
System Name
4.0

4.1

Fruitsandvegetables(including
mushrooms
andfungi,roots
andtubers, pulses
and legumes
and aloe vera),sea
weeds,
nuts and seeds
Fruits4.1.1

Fresh fruits

4.1.1.1

Untreated
fresh fruits
Surfacetreated fresh
fruits

4.1.1.2

Recommende
Food Additive INS No d Maximum Note
Level

No additives permitted
No additives permitted
Beeswax
Candelilla wax
Carnauba wax
Glycerol esterof wood rosin
IRON OXIDEMicrocrystallin
e wax
orthoPhenylphenol
Sodium orthophenylphenol
Polyethylene
glycol129 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )

901
902
903

GMP
GMP
GMP

445(iii)

110 mg/kg
1,000 mg/kg

905c(i)

50 mg/kg

231
12 mg/kg
232
1521

4

GMP

49

Table 4
Fruits and vegetables
Food
Food
category Category
System Name

4.1.1.3

4.1.2
4.1.2.1

Recommende
Food Additive INS No d Maximum Note
Level

PolyvinylpyrrolidoneSULFITES
Shellac,bleached
Sucroglycerides52[Peeledor Calcium
cut minimally ascorbate
processed
Carbon dioxide
fruits]Nitrogen
Nitrous oxide
Potassium
ascorbate
Sodiumascorbate
Calciumchloride,
Calcium lactate
Calcium
gluconate
Calciumcarbonate
52[Citric acid
Ascorbic acid
Potassium
carbonate
Carnauba wax
Processed
fruitsSULFITES
Frozen fruits
SULFITES

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

1201

GMP
30 mg/kg

904

GMP

474

GMP

302

GMP

290
941
942

GMP
GMP
GMP

303

GMP

301

GMP

59
59

509
327
578

350 mg/kg

170(i)
330
300
501

GMP
GMP
GMP]

903

GMP
500 mg/kg
500 mg/kg

44, 155

Table 4
Fruits and vegetables
Food
Food
category Category
System Name
4.1.2.2

Recommende
Food Additive INS No d Maximum Note
Level

Dried fruits, ASCORBYL
nuts and seeds ESTERSBENZOATESETHYLENE
DIAMINETETRAACETATES(EDTA)
Diacetyltartaric
and fatty acid
estersofglycerol
HYDROXYBENZOATES,PARA
Lauric arginate
ethyl ester
Mineraloil,high viscosity
Mineraloil,mediumviscosity, class
I
Calcium
phosphate
Magnesium
phosphate

80 mg/kg

10

800 mg/kg

13

265 mg/kg

472e

21

10,000 mg/kg
800 mg/kg

243

200 mg/kg

905d

5,000 mg/kg

905e

5,000 mg/kg

341(i)

20,000 mg/kg

343(ii)

20,000 mg/kg

27

SORBATES

500 mg/kg

42

SULFITES

1,000 mg/kg

44, 135,
218

Tartaric acid, L 334

GMP

131 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Table 4
Fruits and vegetables
Food
Food
category Category
System Name
4.1.2.3

Recommende
Food Additive INS No d Maximum Note
Level

(+)
Fruit
in Acesulfame
vinegar, oil, or potassium
brine
Aspartame
BENZOATESCAROTENOIDS
CHLOROPHYLLS
andCHLOROPH
YLLINS,
COPPERCOMPLEXE
S
Caramel III ammonia
caramelCaramel IV sulfite
ammonia
caramelbeta-Carotenes,
vegetable
Diacetyltartaric
and fatty acid
estersofglycerolETHYLENE
DIAMINETETRAACETATES

132 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )950

200 mg/kg

188

951

300 mg/kg
250 mg/kg

144, 19113

1,000 mg/kg

100 mg/kg

150c

200 mg/kg

150d

7,500 mg/kg

160a(ii) 1,000 mg/kg

472e

1,000 mg/kg

250 mg/kg

21

Table 4
Fruits and vegetables
Food
Food
category Category
System Name

4.1.2.4

Recommende
Food Additive INS No d Maximum Note
Level

(EDTA)
Grape
skinextract
HYDROXYBENZOATES,
PARA
NeotamePHOSPHATES
Polydimethylsi
loxaneSACCHARINS
SORBATESSULFITES
Sucralose(Trichlorogalac
tosucrose)
Cannedor Acesulfame
potassiumbottled(pasteurized) Annatto
fruit
Aspartame
Aspartameacesulfame salt
Canthaxanthin
Brilliant blue
FCF
Carmoisine
CAROTENOI
DS

133 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )163(ii)

1,500 mg/kg
250 mg/kg

961

27

100 mg/kg
2,200 mg/kg

900a

10 mg/kg
160 mg/kg

144

1,000 mg/kg
100 mg/kg

42
44

955

180 mg/kg

144

950

350 mg/kg

188

160b
951

200 mg/kg
1,000 mg/kg

191

962

350 mg/kg

113

161g

200 mg/kg

133

200 mg/kg

122

200 mg/kg
200 mg/kg

Table 4
Fruits and vegetables
Food
Food
category Category
System Name

Recommende
Food Additive INS No d Maximum Note
Level
CHLOROPHYLLSAND
CHLOROPH
YLLINS,
COPPERCOMPLEXE
S
Caramel III ammonia
caramelCaramel IV sulfite
ammonia
caramelCurcuminbeta-Carotenes,
vegetable
Dimethyl
polysiloxane
Erythrosine
Fast green FCF
Grape
skin
extractIRON
OXIDES
Indigotine(Indigocarmine)NeotamePonceau 4R
RIBOFLAVI134 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )100 mg/kg

150c

200 mg/kg

150d

7,500 mg/kg

100

200 mg/kg

160a(ii) 1,000 mg/kg
900a

10 mg/kg

127
143

100 mg/kg
200 mg/kg

163(ii)

1,500 mg/kg
300 mg/kg

132

200 mg/kg

961
124

33 mg/kg
200 mg/kg
300 mg/kg

Table 4
Fruits and vegetables
Food
Food
category Category
System Name

Recommende
Food Additive INS No d Maximum Note
Level
NS
SACCHARINS
Stannous
chloride
Tartrazine
Sunset yellow
FCF
Sucralose(Trichlorogalac
tosucrose)
Steviolglycosides

200 mg/kg
512

20 mg/kg

102

200 mg/kg

110

200 mg/kg

955

400 mg/kg

960

100 mg/kg

Saffron
4.1.2.5

Jams, jellies, Acesulfame
potassium
marmalades
75

43

26

GMP
950

1,000 mg/kg

188

129
160b
951

100 mg/kg
GMP
1,000 mg/kg

191

962

1,000 mg/kg

113

133

200 mg/kg[Omitted]

Allura red AC
AnnattoAspartame
Aspartameacesulfame salt
Brilliant blue
FCF
BENZOATESCAROTENOIDS
CHLOROPHYLLSAND
CHLOROPH
135 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )1,000 mg/kg
200 mg/kg

200 mg/kg

13

Table 4
Fruits and vegetables
Food
Food
category Category
System Name

Recommende
Food Additive INS No d Maximum Note
Level
YLLINS,
COPPERCOMPLEXE
S
Canthaxanthin
Caramel III ammonia
caramelCaramel IV sulfite
ammonia
caramelCarmoisine
Carnauba wax
beta-Carotenes,
vegetable
CurcuminDimethylpolysi
loxaneETHYLENE
DIAMINETETRAACETATES(EDTA)
Erythrosine
Fast green FCF
Grape
skin
extract
HYDROXYBENZOATES
PARA-

136 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )161g

200 mg/kg

150c

200 mg/kg

150d

1,500 mg/kg

122
903

200 mg/kg
400 mg/kg

160a(ii) 1,000 mg/kg
100

GMP

900a

10 mg/kg.

130 mg/kg

127
143

100 mg/kg
200 mg/kg

163(ii)

500 mg/kg
250 mg/kg

21

27

Table 4
Fruits and vegetables
Food
Food
category Category
System Name

Recommende
Food Additive INS No d Maximum Note
Level
IRON
OXIDES
Indigotine(Indigocarmine)NeotamePolydimethylsi
loxanePonceau 4R

4.1.2.6

RIBOFLAVINSSACCHARINS
SORBATESSULFITES
Steviolglycosides
Sucralose(Trichlorogalac
tosucrose)
Tartaric acid, L(+)
Tartrazine
Sunset yellow
FCF
Annatto
Fruit-based
spreads (e.g. Aspartamechutney)
BENZOATES
excluding
Brilliant blue
productsof FCF137 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )200 mg/kg

132

200 mg/kg

961

70 mg/kg

900a

30 mg/kg

124

200 mg/kg
200 mg/kg
200 mg/kg
1,000 mg/kg
100 mg/kg

42
44

960

360 mg/kg

26

955

400 mg/kg

334

GMP

102
110

200 mg/kg

160b
951

GMP
1,000 mg/kg
250 mg/kg

133

100 mg/kg

191
13

Table 4
Fruits and vegetables
Food
Food
category Category
System Name

Recommende
Food Additive INS No d Maximum Note
Level

food category CAROTENOI
4.1.2.5
DS
CHLOROPHYLLSAND
CHLOROPH
YLLIN,COPP
ER
COMPLEXE
S
Canthaxanthin
Caramel III ammonia
caramelCaramel IV sulfite
ammonia
caramelbeta-Carotenes,
vegetable
Curcumin
Diacetyltartaric
and fatty acid
estersofglycerolETHYLENE
DIAMINETETRAACETATES(EDTA)
Fast green FCF
Grape
skin
138 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )

500 mg/kg

150 mg/kg

161g

15 mg/kg

150c

500 mg/kg

150d

500 mg/kg

160a(ii) 500 mg/kg
100

GMP

472e

5,000 mg/kg

100 mg/kg

143
163(ii)

100 mg/kg
500 mg/kg

21

Table 4
Fruits and vegetables
Food
Food
category Category
System Name

Recommende
Food Additive INS No d Maximum Note
Level
extract
HYDROXYBENZOATEPARAIRON
OXIDES
Indigotine(Indigocarmine)NeotamePHOSPHATES
Polydimethylsi
loxanePonceau 4R
Propylene
glycol alginate
RIBOFLAVINSSACCHARINS
SORBATES
Sucralose(Trichlorogalac
tosucrose)
Tartaric acid, L(+)
Ascorbyl
Palmitate
Sunset yellow
FCF

139 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )1,000 mg/kg

27

500 mg/kg
132

100 mg/kg

961

70 mg/kg
1,100 mg/kg

900a

10 mg/kg

124

100 mg/kg

405

GMP

33

500 mg/kg
200 mg/kg
1,000 mg/kg
955

400 mg/kg

334

GMP

304

200 mg/kg

110

100 mg/kg

42

Table 4
Fruits and vegetables
Food
Food
category Category
System Name

4.1.2.7

Recommende
Food Additive INS No d Maximum Note
Level

TBHQ
TOCOPHER
OLS
Steviolglycosides
Acesulfame
potassium
Candied/ Allura red ACglazed/ Annatto
crystallised
Aspartame
fruit including BENZOATES
murrabba*
Brilliant blue
FCF
Canthaxanthin
CAROTENOIDS
CHLOROPHYLLSAND
CHLOROPH
YLLINS,
COPPERCOMPLEXE
S
Caramel III ammonia
caramelCaramel IV sulfite
ammonia
caramel140 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )319

200 mg/kg
GMP

960

330 mg/kg

26

950

500 mg/kg

188

129
160b
951

100 mg/kg
200 mg/kg
2,000 mg/kg
1,000 mg/kg

191
13

133

200 mg/kg

161g

200 mg/kg
200 mg/kg

250 mg/kg

150c

200 mg/kg

150d

7,500 mg/kg

Table 4
Fruits and vegetables
Food
Food
category Category
System Name

Recommende
Food Additive INS No d Maximum Note
Level
beta-Carotenes,
vegetable
Curcumin
Diacetyltartaric
and fatty acid
estersofglycerol
Erythrosine
Fast green FCF
Grape
skin
extract
HYDROXYBENZOATESPARAIRONOXIDES
Indigotine(Indigocarmine)Neotame160a(ii) 1,000 mg/kg
100

200 mg/kg

472e

1,000 mg/kg

127
143

100 mg/kg
200 mg/kg

163(ii)

1,000 mg/kg
1,000 mg/kg
250 mg/kg

132

200 mg/kg

961

65 mg/kg

PHOSPHATES
Ponceau 4R
RIBOFLAVINSSORBATESSULFITES

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

10 mg/kg
124

33

200 mg/kg
300 mg/kg
500 mg/kg
42
100 mg/kg and
40 mg/kg (for 44
murabba)Table 4
Fruits and vegetables
Food
Food
category Category
System Name

Recommende
Food Additive INS No d Maximum Note
Level
Sucralose(Trichlorogalac
tosucrose)
Sunset yellow
FCF
Tartrazine
Acesulfame
potassium
Tartaric acid955

800 mg/kg

110

200 mg/kg

102
950

200 mg/kg
500 mg/kg

334

GMP

188

*No sweeteners and colours permitted in murrabba
4.1.2.8

Fruit
preparations,
including fruit
pulp, purees,
fruit toppingsand coconut
milk

Acesulfame
potassium

950

350 mg/kg

Allura red AC

129

100 mg/kg

Aspartame962
acesulfame salt

350 mg/kg

113

Aspartame

951

1,000 mg/kg

191

Annatto160b(i),
GMP(ii)

BENZOATES
Brilliant blue133
FCF
CAROTENOIDS
CHLOROPHYLLSAND
CHLOROPH
YLLINS,
COPPERCOMPLEXE
142 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )1,000 mg/kg
100 mg/kg
100 mg/kg

100 mg/kg

188

13

Table 4
Fruits and vegetables
Food
Food
category Category
System Name

Recommende
Food Additive INS No d Maximum Note
Level
Sbeta-Carotenes,
160a(ii) 100 mg/kg
vegetable
Caramel III ammonia
150c
7,500 mg/kg
caramelCaramel IV sulfite
150d
7,500 mg/kg
ammonia
caramelCurcumin
Diacetyltartaric
and fatty acid
estersofglycerolFast green FCF
Grape
skin
extract
HYDROXYBENZOATESPARAIndigotine(Indigocarmine)NeotamePHOSPHATES
Paprikaoleoresin
SORBATES

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

100

GMP

472e

2,500 mg/kg

143

100 mg/kg

163(ii)

500 mg/kg
800 mg/kg

132

100 mg/kg

961

100 mg/kg
350 mg/kg

160c(i)

182

27

33

GMP
1,000 mg/kg

42

Table 4
Fruits and vegetables
Food
Food
category Category
System Name

Recommende
Food Additive INS No d Maximum Note
Level
Ponceau 4R

4.1.2.9

Fruit-based
desserts
including
fruitflavoured

Propylene
glycol esters offatty acids
RIBOFLAVINSSACCHARINS
SORBATESPOLYSORBATESSULFITES
Steviolglycosides
Sucralose(Trichlorogalac
tosucrose)
Sunset yellow
FCF
52[SORBITANESTERS
OF
FATTY
ACIDS
Sucrose esters
of fatty acids
Tartaric acid, L(+)
ASCORBYL
ESTERS
Acesulfame

144 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )124

50 mg/kg

477

40,000 mg/kg
300 mg/kg
200 mg/kg
1,000 mg/kg

42

1,000 mg/kg

154

960

100 mg/kg
330 mg/kg

206, 4426

955

400 mg/kg

110

100 mg/kg
5,000 mg/kg

XS314R,
XS240

473

1,500 mg/kg

348,
XS314R]

334

GMP

950

500 mg/kg

2, 10

350 mg/kg

188

Table 4
Fruits and vegetables
Food
Food
category Category
System Namewater-based
desserts

Recommende
Food Additive INS No d Maximum Note
Level
potassium
Allura red AC
Aspartame
Aspartameacesulfame salt
Brilliant blue
FCF
CAROTENOIDS
CHLOROPHYLLSAND
CHLOROPH
YLLINS,
COPPERCOMPLEXE
S
Canthaxanthin
Caramel III ammonia
caramelCaramel IV sulfite
ammonia
caramelbeta-Carotenes,
vegetable
Diacetyltartaric
and fatty acid
estersofglycerolFast green FCF

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

129
951

100 mg/kg
1,000 mg/kg

191

962

350 mg/kg

113

133

100 mg/kg
150 mg/kg

150 mg/kg

161g

15 mg/kg

150c

200 mg/kg

150d

7,500 mg/kg

160a(ii) 1,000 mg/kg

472e

2,500 mg/kg

143

100 mg/kg

Table 4
Fruits and vegetables
Food
Food
category Category
System Name

Recommende
Food Additive INS No d Maximum Note
Level
Grape
skin
163(ii)extract
HYDROXYBENZOATESPARAIRON
OXIDES
Indigotine(Indigo132
carmine)Neotame961
PHOSPAHTE
S

500 mg/kg
800 mg/kg
200 mg/kg
100 mg/kg
100 mg/kg
1,500 mg/kg

33

3,000 mg/kg

SORBATESPolydimethylsi
loxane900a

110 mg/kg

Ponceau 4R

124

50 mg/kg

Propyl gallate 310
Propylene
glycol esters of 477
fatty acids
RIBOFLAVINSSACCHARINS
SORBATESSULFITES
Sucralose(Trichlorogalac 955
tosucrose)

90 mg/kg

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

27

2, 15

40,000 mg/kg
300 mg/kg
100 mg/kg
1,000 mg/kg
100 mg/kg
400 mg/kg

42
44

Table 4
Fruits and vegetables
Food
Food
category Category
System Name

4.1.2.10

Fermented
fruit products

Recommende
Food Additive INS No d Maximum Note
Level
SucroglyceridesSunset yellow
FCF
Steviolglycoside
Acesulfame
potassium
Aspartame
BENZOATES

474

5,000 mg/kg

110

50 mg/kg

960

350 mg/kg

950

350 mg/kg

951

1,000 mg/kg

188
191

1,000 mg/kg

13

CAROTENOI
500 mg/kg
DS
CHLOROPHYLLSAND
CHLOROPH
100 mg/kg
YLLINSCOPPERCOMPLEXES
beta-Carotenes,
160a(ii) 200 mg/kg
vegetable
Diacetyltartaric
and fatty acid472e2,500 mg/kg
estersofglycerolETHYLENE
DIAMINE
250 mg/kg
TETRA
ACETATES(EDTA)
Grapeskin 163(ii) 500 mg/kg
147 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )26

21

Table 4
Fruits and vegetables
Food
Food
category Category
System Name

Recommende
Food Additive INS No d Maximum Note
Level
extract
HYDROXYBENZOATES,PARANeotame
961
PHOSPHATESRIBOFLAVINSPolydimethysil
900a
oxane
SACCHARINS
SORBATES

4.1.2.11

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

65 mg/kg
2,200 mg/kg

33

500 mg/kg
10 mg/kg
160 mg/kg
1,000 mg/kg

42

100 mg/kg

44

960

115 mg/kg

26

955

150 mg/kg

950

350 mg/kg

188

129
951

100 mg/kg
1,000 mg/kg
1,000 mg/kg
100 mg/kg

191
13

SULFITES
Steviolglycosides
Sucralose(Trichlorogalac
tosucrose)
Fruit fillings Acesulfame
potassiumfor pastries
Allura red AC
Aspartame
BENZOATES
Brilliant blue
FCF
CAROTENOI

800 mg/kg

133

500 mg/kg

Table 4
Fruits and vegetables
Food
Food
category Category
System Name

Recommende
Food Additive INS No d Maximum Note
Level
DS
CHLOROPHYLLSAND
CHLOROPH
YLLINS,
COPPERCOMPLEXE
S
Canthaxanthin
Caramel III ammonia
caramelCaramel IV sulfite
ammonia
caramelbeta-Carotenes,
vegetable
ETHYLENE
DIAMINETETRAACETATES(EDTA)
Fast green FCF
Grape
skin
extract
HYDROXYBENZOATESPARAIndigotine(Indigo149 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )100 mg/kg

161g

15 mg/kg

150c

7,500 mg/kg

150d

7,500 mg/kg

160a(ii) 100 mg/kg

650 mg/kg

143

100 mg/kg

163(ii)

500 mg/kg
800 mg/kg

132

100 mg/kg

21

27

Table 4
Fruits and vegetables
Food
Food
category Category
System Name

Recommende
Food Additive INS No d Maximum Note
Level
carmine)
Lauric arginate
243
ethyl ester
Neotame961
PHOSPHATES
SORBATES
Ponceau 4R

124

Propylene
glycol esters of 477
fatty acids
RIBOFLAVINSSORBATESSULFITES

4.1.2.12

Cooked fruit

Sucralose(Trichlorogalac
tosucrose)
Sunset yellow
FCF
Steviolglycoside
Acesulfame
potassium
Aspartame
BENZOATESCHLOROPH
YLLS
AND

150 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )200 mg/kg
100 mg/kg
1,500 mg/kg

33

3,000 mg/kg
50 mg/kg
40,000 mg/kg
300 mg/kg
1,000 mg/kg
100 mg/kg

42
44

955

400 mg/kg

110

100 mg/kg

960

330 mg/kg

26

950

500 mg/kg

188

951

1,000 mg/kg
1,000 mg/kg

191
13

100 mg/kg

Table 4
Fruits and vegetables
Food
Food
category Category
System Name

Recommende
Food Additive INS No d Maximum Note
Level
CHLOROPH
YLLINS,
COPPERCOMPLEXE
S
Neotame961
SORBATES
Sucralose
955(Trichlorogalac
tosucrose)

4.2

4.2.1

4.2.1.1

Vegetables,sea
weeds,
nuts and seeds
Freshvegetables, sea No additives permitted
weeds,
nuts
and seeds
Untreatedfresh
vegetables((including
mushrooms
andfungi,rootsandNo additives permitted
tubers, fresh
pulsesandlegumes(including
soybean), andaloe vera) sea
weeds,
nuts

151 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )65 mg/kg
1,200 mg/kg
150 mg/kg

42

Table 4
Fruits and vegetables
Food
Food
category Category
System Name

Recommende
Food Additive INS No d Maximum Note
Level

and seeds))

4.2.1.2

4.2.1.3

Surfacetreated fresh
vegetables(including
mushrooms
andfungi,roots
andtubers, fresh
pulsesandlegumes, andaloe vera) sea
weeds,
nuts
and seeds

Candelilla wax

902

GMP

79

Beeswax
Carnauba wax
Glycerol esterof wood rosin
Lauric arginate
ethyl ester
Microcrystallin
e wax
PHOSPHATES
Shellac,bleached
52[Peeled, cut Lauric arginate
or shredded ethyl ester
minimally
PHOSPHATE
processed
S
vegetables
Sodium[(including
ascorbate

901
903

GMP
GMP

79
79

445(iii)

110 mg/kg

243

200 mg/kg

905c(i)

50 mg/kg

152 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )1,760 mg/kg

33

904

GMP

79

243

200 mg/kg
5,600 mg/kg

301

GMP

33,76

Table 4
Fruits and vegetables
Food
Food
category Category
System Name
mushrooms
andfungi,roots
andtubers, fresh
pulsesandlegumes, andaloe vera) sea
weeds,
nuts
and seeds)]]

4.2.2

Recommende
Food Additive INS No d Maximum Note
Level
50 mg/kg

SULFITES
Calciumchloride
Calcium lactate
Calcium
gluconate
Calciumcarbonate
52[Citric acid
Ascorbic acid
Calcium
ascorbate
Potassium
carbonate
Aceticacid,
glacialCaramel IV Sulfite
Ammonia
CaramelAscorbic acid,
LCitric acid

Processed
vegetables(including
mushrooms
andfungi,roots
andtubers, pulses
and legumes,
and aloe vera)
sea
weeds,
nuts and seeds ETHYLENEDIAMINETETRAACETATES(EDTA)

153 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )44,76,13
6

509
327
578

350 mg/kg

170(i)
330
300
302

GMP
GMP
GMP

501

GMP]

260

GMP

150d

50,000 mg/kg

92

300

GMP

110

330

GMP

242, 262,
264, 265
21, 110100 mg/kg

Table 4
Fruits and vegetables
Food
Food
category Category
System Name

4.2.2.1

Frozenvegetables(including
mushrooms
andfungi,roots
andtubers,pulsesandlegumes, andaloe vera) sea
weeds,
nuts
and seeds

Recommende
Food Additive INS No d Maximum Note
Level
Lactic acid, L-, 270
D- and DLMalic acid, dl- 296
PHOSPHATES
Polydimethylsi 900a
loxaneSULFITES

GMP

262, 264

GMP
5,000 mg/kg

265
33, 7610 mg/kg

15

50 mg/kg

Ascorbic acid, 300
LCitric acid
330

GMP

44, 76,
136, 137110

ETHYLENE
DIAMINETETRAACETATES(EDTA)
Lactic acid, L-, 270
D- and DLMalic acid, dl- 296

100 mg/kg

242, 262,
264, 265
21, 110GMP

262, 264

GMP

265

PHOSPHATES
Polydimethylsi 900a
loxaneSULFITES

5,000 mg/kg

33, 7610 mg/kg

15

50 mg/kg

52

GMP

44, 76,
136, 137
323[Calcium
chloride

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

509

GMP

Table 4
Fruits and vegetables
Food
Food
category Category
System Name

4.2.2.2

4.2.2.3

Dried
vegetables(including
mushrooms
andfungi,roots
andtubers,pulsesandlegumes, andaloe vera) sea
weeds,
nuts
and seeds

Vegetables

Recommende
Food Additive INS No d Maximum Note
Level
Calciumsulphate
ASCORBYL
ESTERS

GMP

323]

80 mg/kg

10

BENZOATES
Butylated
320hydroxyanisole(BHA)

1,000 mg/kg
200 mg/kg

13
196, 15,76

Butylated
321
hydroxytoluene(BHT)

200 mg/kg

196, 15,76

Canthaxanthin 161g
Diacetyltartaric 472e
and fatty acid
estersofglycerols
ETHYLENE
DIAMINETETRAACETATES(EDTA)
PHOSPHATES
Propyl gallate 310

10 mg/kg
10,000 mg/kg

SULFITES
Allura red AC

500 mg/kg
100 mg/kg

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

516

129

800 mg/kg

21,
297

64,

5,000 mg/kg

33, 7650 mg/kg

15,
76,19644, 105

Table 4
Fruits and vegetables
Food
Food
category Category
System Name(including
mushrooms
andfungi,roots
andtubers, fresh
pulsesandlegumes, andaloe vera) sea
weeds
in
vinegar,
oil,
brine
or
soybean sauce

Recommende
Food Additive INS No d Maximum Note
Level
Acesulfame
potassium
Aluminium
ammoniumsulfateAspartame
Aspartameacesulfame salt
BENZOATES
Brilliant blue
FCF
Caramel III ammonia
caramelbeta
Carotenes,,
vegetable
CAROTENOI
DS
Diacetyltartaric
and fatty acid
estersofglycerols
ETHYLENE
DIAMINETETRAACETATES(EDTA)
Fast green FCF
Grape
skin
extract

156 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )950

200 mg/kg

144, 188523

520 mg/kg

6,245,296951
962

300 mg/kg
200 mg/kg

144, 191
113
13

133

2,000 mg/kg
100 mg/kg

150c

500 mg/kg

160a(ii) 1,320 mg/kg
50 mg/kg472e

2,500 mg/kg

250 mg/kg

143

100 mg/kg

163(ii)

100 mg/kg

21

179, 181

Table 4
Fruits and vegetables
Food
Food
category Category
System Name

Recommende
Food Additive INS No d Maximum Note
Level
HYDROXYBENZOATES,PARAIndigotine(indigocarmine)
Lauric arginate
ethyl ester
NeotamePHOSPHATES
Polydimethylsi
loxaneRIBOFLAVINSSACCHARINS
SORBATES
Sucralose(trichlorogalact
osucrose)
SULFITES
52

4.2.2.4[Ferrous
gluconate
Ferrous lactate
Cannedor Acesulfame
potassiumbottled(pasteurised)
Allura red ACorretort Acesulfame
pouchedpotassium

157 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )1,000 mg/kg

132

100 mg/kg

243

200 mg/kg

961

10 mg/kg
2,200 mg/kg

900a

10 mg/kg

27

144
33

500 mg/kg

955

160 mg/kg

144

1000 mg/kg

42

400 mg/kg
100 mg/kg

44579

150 mg/kg

48,23

585

150 mg/kg

48,23]

950

200 mg/kg

188

129

200 mg/kg

950

350 mg/kg

188

Table 4
Fruits and vegetables
Food
Food
category Category
System Namevegetables(including
mushrooms
andfungi,roots
andtubers, fresh
pulsesandlegumes, andaloe vera) sea
weeds

Recommende
Food Additive INS No d Maximum Note
Level
Aspartame
Brilliant blue
FCF
Caramel III ammonia
caramelbeta-Carotenes,
vegetable
CAROTENOIDS
ETHYLENE
DIAMINETETRAACETATES(EDTA)
Fast green FCF
NeotamePHOSPHATES
Polydimethylsi
loxaneSACCHARINS

951

1,000 mg/kg

133

200 mg/kg

150c

200 mg/kg

160a(ii) 200 mg/kg
200 mg/kg

365 mg/kg

143
961

900a

Stannous
512
chloride
Steviol
960
glycosides
Sucralose955(trichlorogalact

21

200 mg/kg
33 mg/kg
2,200 mg/kg

Ascorbic acid

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

191

33

10 mg/kg
160 mg/kg

144

GMP
25 mg/kg

43

70 mg/kg

26

580 mg/kg

Table 4
Fruits and vegetables
Food
Food
category Category
System Name

Recommende
Food Additive INS No d Maximum Note
Level
osucrose)

4.2.2.5

Vegetables(including
mushrooms
andfungi,roots
andtubers, pulses
and legumes,
and aloe vera)
sea
weeds,
nuts
andseeds, purees
and spreads(peanut
butter)SULFITES
AspartameAcesulfame
potassium
BENZOATES
Caramel III ammonia
caramelbeta-Carotenes,
vegetable
CAROTENOIDS
CHLOROPHYLLSAND
CHLOROPHYLINS,COPP
ER
COMPLEXESETHYLENE
DIAMINETETRAACETATES(EDTA)
Grape
skinextract
HYDROXYBENZOATES,

159 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )951

50 mg/kg
1,000 mg/kg

44
191

950

1,000 mg/kg

188
13

150c

1,000 mg/kg
50,000 mg/kg

160a(ii) 1,000 mg/kg
50 mg/kg

163(ii)

100 mg/kg

62

250 mg/kg

21

100 mg/kg

179, 181

1,000 mg/kg

27

Table 4
Fruits and vegetables
Food
Food
category Category
System Name

Recommende
Food Additive INS No d Maximum Note
Level
PARA-

4.2.2.6

Vegetables(including
mushrooms
andfungi,roots
andtubers,pulsesandlegumes, andaloe vera) sea
weeds,
nuts
andseedspulps
andpreparations(e.g vegetable
desserts andNeotamePHOSPHATES
Polydimethylsi
loxaneSACCHARINS
SORBATES
Steviolglycosides
Sucralose(trichlorogalact
osucrose)
SULFITES
Allura red AC
Acesulfame
potassium
Aspartame
Aspartameacesulfame salt
BENZOATES
Brilliant blue
FCF
Caramel III ammonia
caramelbeta
Carotenes,
vegetable

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

961

900a

33 mg/kg
2,200 mg/kg

33, 7610 mg/kg
160 mg/kg

960

1,000 mg/kg
330 mg/kg

42
26

955

400 mg/kg

169

129
950

500 mg/kg
100 mg/kg
350 mg/kg

44, 138
92
188

951
962

1,000 mg/kg
350 mg/kg

191
113

133

3,000 mg/kg
100 mg/kg

13
92

150c

50,000 mg/kg

160a(ii) 1,000 mg/kg

92

Table 4
Fruits and vegetables
Food
Food
category Category
System Namesauces,candiedvegetables)
other
than
food category
4.2.2.5

Recommende
Food Additive INS No d Maximum Note
Level
CAROTENOIDS
Chlorophylls
And
Chlorophylins,CopperComplexes
Diacetyltartaric
and fatty acid
estersofglycerols
ETHYLENE
DIAMINETETRAACETATES(EDTA)
Grape
skinextract
HYDROXYBENZOATESPARAIndigotine(indigocarmine)NeotamePHOSPHATES
Polydimethylsi
loxanePOLYSORBA
TES

161 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )472e

50 mg/kg

92

100 mg/kg

62, 922,500 mg/kg

80 mg/kg

21

100 mg/kg

92, 1811,000 mg/kg

27

132

100 mg/kg

92961

33 mg/kg
2,200 mg/kg

33

163(ii)900a

50 mg/kg
3,000 mg/kg

Table 4
Fruits and vegetables
Food
Food
category Category
System Name

Recommende
Food Additive INS No d Maximum Note
Level
Propylene
glycol esters offatty acids
RIBOFLAVINSSACCHARINS
SORBATES
Steviolglycosides
Sucralose(trichlorogalact
osucrose)
Sucroglycerides
SULFITES
Sunset yellow
FCF

4.2.2.7

Fermented
vegetables(includingmushrooms
andfungi,roots
andtubers, pulses
and legumes,
and aloe vera)
and seaweed
products,
excluding

AspartameAcesulfame
Potassium
BENZOATES
Brilliant blue
FCF
CAROTENOIDS
Calcium
5'ribonucleotides
Calciumcarbonate

162 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )477

5,000 mg/kg
300 mg/kg

92

200 mg/kg
1,000 mg/kg

42

960

165 mg/kg

26

955

400 mg/kg

474

5,000 mg/kg
300 mg/kg

44, 205110

50 mg/kg

92951

2,500 mg/kg

191

950

1,000 mg/kg

188

1,000 mg/kg

13

100 mg/kg

92

50 mg/kg

92

634

GMP

279

170(i)

GMP

279

133

Table 4
Fruits and vegetables
Food
Food
category Category
System Name
fermented
soybeanproductsoffoodcategories
6.8.6,
6.8.7,
12.9.1, 12.9.2.1
and 12.9.2.3

Recommende
Food Additive INS No d Maximum Note
Level
Calciumchloride
Calcium lactate
Calciumcarbonate
Calciumbisulphite
Citric acid
CHLOROPHYLLSAND
CHLOROPH
YLLINS,
COPPERCOMPLEXE
S
Caramel III ammonia
caramelbeta-Carotenes,
vegetable
Diacetyltartaric
and fatty acid
estersofglycerolETHYLENE
DIAMINETETRAACETATES(EDTA)
Erythrosine
Fast green FCF

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

509

GMP

327

10,000 mg/kg

170

GMP

227

500 mg/kg

330

GMP

100 mg/kg

150c

279

62

50,000 mg/kg

160a(ii) 1,000 mg/kg

472e

2,500 mg/kg

250 mg/kg

127
143

30 mg/kg
100 mg/kg

21

Table 4
Fruits and vegetables
Food
Food
category Category
System Name

Recommende
Food Additive INS No d Maximum Note
Level
Grape
skin
extract
HYDROXYBENZOATESPARAIndigotine(Indigocarmine)Malic acid
NeotamePHOSPHATES
Polydimethylsi
loxanePonceau 4R

4.2.2.8

Cookedfried

RIBOFLAVINSSACCHARINS
SORBATESSULFITES
Sucralose(Trichlorogalac
tosucrose)
Sunset yellow
FCF
Steviolglycosideor Aspartame
Benzoates

164 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )163(ii)

100 mg/kg

181

300 mg/kg

27

132

100 mg/kg

296
961

GMP
33 mg/kg
2,200 mg/kg

900a

10 mg/kg

124

100 mg/kg

33

500 mg/kg
200 mg/kg
1,000 mg/kg
500 mg/kg

42
44

955

580 mg/kg

110

100 mg/kg

92

960

200 mg/kg

26

951

1,000 mg/kg
1,000 mg/kg

13

Table 4
Fruits and vegetables
Food
Food
category Category
System Namevegetables(including
mushrooms
andfungi,roots
andtubers, pulses
and legumes,
and aloe vera),and seaweeds

Recommende
Food Additive INS No d Maximum Note
Level
L-Tartaric acid
Chlorophylls
andChlorophyllins,coppercomplexes
Caramel III ammonia
caramelCurcumin
Diacetyltartaric
and fatty acid
estersofglycerolETHYLENE
DIAMINETETRAACETATES(EDTA)

334

Neotame961

100 mg/kg

150c

50,000 mg/kg

100

GMP

472e

2,500 mg/kg

250 mg/kg

PHOSPHATES
SACCHARINS
SORBATES
Sucralose
955(Trichlorogalac
tosucrose)
Steviol
960
glycoside
165 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )

GMP

21

33 mg/Kg
2,200 mg/kg

33, 76160 mg/kg

144

1,000 mg/kg
150 mg/kg

42,221
141

40 mg/kg

26

166 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Table 5
Confectionary
Food
Food Category Food Additive INS
Recommended
Categor Name
Numb Maximum levelyer
System
500 mg/kg
5.0
Confectionery ASCORBYLESTERS

5.1

5.1.1

52

Note

10,
15,114Mineraloil,mediumviscosity
Polydimethylsi
loxaneMineraloil,
and high viscosity
Propyl gallate

905e

2,000 mg/kg

900a

10 mg/kg

905d

2,000 mg/kg

3

310

200 mg/kg

15, 130

Acesulfame
potassium
Ammoniumsaltsofphosphatidicacid
Aspartame
BENZOATESSORBATESPHOSPHATES
Propylene
glycol esters offatty acids

950

350 mg/kg

188

442

GMP

97

951

3,000 mg/kg
15,00 mg/kg
1,500 mg/kg
1,100 mg/kg

191

5,000 mg/kg

97[Cocoaproducts
chocolate
products
including
imitations andchocolate
substitutes]
Cocoa
mixes
(powders) andcocoa
mass/cake

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

477

3

33

5.1.2SACCHARINS
Sucrose esters
of fatty acids
Sucralose(Trichlorogala
ctosucrose)
L-Tartaric acid52
[Polyglycerol
esters of fatty
acid
Polyglycerol
estersofinteresterified
ricinoleic acid
SORBITANESTERS OF
FATTY
ACIDS
Cocoa
mixes Caramel III ammonia(syrups)caramelCaramel IV sulfite
ammonia
caramelAcesulfame
potassium
75

100 mg/kg

97473

10 g/kg

955

580 mg/kg

334
475

5 g/kg5,000 mg/kg

476

5,000 mg/kg

XS141,
97

2,000 mg/kg

XS141,
97, 123]

97

XS141,
97150c

50,000 mg/kg

150d

50,000 mg/kg

950

350 mg/kg

97,188951
961

1,000 mg/kg
33 mg/kg
500 mg/kg

191
97

80 mg/kg

97[Omitted]

Aspartame
Neotame
POLYSORBATES
SACCHARINS
168 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )5.1.3Cocoa
chocolate
products

SORBATES
Sucralose(Trichlorogala
ctosucrose)
52[TARTRATESTOCOPHER
OLS
and Acesulfame
potassium
Annatto955

950

1,000 mg/kg
400 mg/kg

4297

2,000 mg/kg

45

500 mg/kg

15]

1,000 mg/kg

188

160b(i 100 mg/kg),(ii)
skin 163(ii) 200 mg/kg

Grape
extract
52[omitted
Allura red AC

129]
100 mg/kg

Ammoniumsaltsofphosphatidicacid
Aspartame
Beeswax
Brilliant blue
FCF
Butylatedhydroxyanisole (BHA)

442

GMP

951
901
133

3,000 mg/kg
GMP
100 mg/kg

191
3
183

320

200 mg/kg

130,
141, 15

Butylatedhydroxytoluene (BHT)321

200 mg/kg

130,
141, 15TBHQ

319

200 mg/kg

52

75

183

[Omitted]

CAROTENO
169 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )100 mg/kg[15,130
,141]
183

IDS
CHLOROPHYLLS ANDCHLOROPH
YLLINS,
COPPERCOMPLEXE
S
Curcumin100
Candelilla wax 902
Canthaxanthin
Caramel III ammonia
caramelCaramel IV sulfite
ammonia
caramelCarmoisine
Carnauba wax
betaCarotenes,
vegetable
ETHYLENE
DIAMINETETRAACETATES(EDTA)
Indigotine(Indigocarmine)
Lauric arginate
ethyl ester
SORBATES
Mono and diglycerides of
170 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )52[700 mg/kg]

62

100 mg/kg
GMP

161g
150c

100 mg/kg
50,000 mg/kg

150d

50,000 mg/kg

122
903
160a(i
i)

100 mg/kg
GMP
100 mg/kg

50 mg/kg

132

100 mg/kg

243

200 mg/kg

471

1,000 mg/kg
GMP

21

ediblefatty
acids
NeotameHYDROXYBENZOATES,
PARAPHOSPHATES
Tartrazine
POLYSORB
ATES
Ponceau 4R
RIBOFLAVINSSACCHARINS
Erythrosine
Shellac,bleached
52
[omit

961

102

124

100 mg/kg
300 mg/kg

27

2,500 mg/kg

33

100 mg/kg
52[5,000 mg/kg]

101

100 mg/kg
300 mg/kg
500 mg/kg

127
904

50 mg/kg
GMP

100 mg/kg
100 mg/kg

BENZOATES

1,500 mg/kg

52

2,000 mg/kg[Polyglycerol 475
esters of fatty
acid

3

]

Carmoisine
122
Fast
green 143
FCF
Sucralose
955(Trichlorogala
ctosucrose)
Sunset yellow 110
FCF
52
[omit

171 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )183

800 mg/kg

100 mg/kg]

Byweightinchocolat

es

5.1.4

52

[Imitation
Chocolate,
Chocolate
substituteproducts]

Polyglycerol
476
estersofinteresterified
ricinoleic acid52
[SORBITANESTERS
OF FATTY
ACIDS
Saffron5,000 mg/kg

101]

10,000 mg/kg

101]

L - Tartaric 334
acid52[Castor Oil
1503
TOCOPHER
OLS
Acesulfame
950
potassium

3 g/kg

75

GMP

350 mg/kg
750 mg/kg

15,168]500 mg/kg

188[Omitted]

Ammoniumsaltsofphosphatidicacid
Aspartame
Aspartameacesulfame salt
BENZOATES
52[omit
Butylatedhydroxytoluene (BHT)

442

GMP

951
962

3,000 mg/kg
500 mg/kg
1,500 mg/kg

321

Beeswax
901
Candelilla wax 902
Carnauba wax 903
172 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )200 mg/kg

GMP
GMP
GMP

191
13
]
141, 15,197
333

HYDROXYBENZOATES,PARANeotame
PHOSPHATES
POLYSORBATES
SACCHARINS
SORBATES
Shellac,bleached
Sucralose
TOCOPHER
OLS
Tartaric acid
CHLOROPHYLLS ANDCHLOROPH
YLLINS,
COPPERCOMPLEXES
CAROTENO
IDS
beta–
Carotenes,
vegetable
Canthaxanthin
Sulfur dioxide
Sorbitanmonostearate
Annatto300 mg/kg

961

100 mg/kg
2,200 mg/kg
5,000 mg/kg
500 mg/kg

904

1,500 mg/kg
GMP

955

800 mg/kg
750 mg/kg

334

5 g/kg
700 mg/kg

100 mg/kg
160a(i
i)

100 mg/kg

161g
220
491

100 mg/kg
150 mg/kg
10 g/kg

160b(i 100 mg/kg), (ii)
52[Polyglycerol 476
5,000 mg/kg
173 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )

33

366]

5.2

Confectionery
including hardand soft candy,
nougatsetc.
other than foodcategories 5.1,
5.3, and 5.4

estersofinteresterified
ricinoleic acid
Caramel III
Caramel IV
Saffron52[Polydimethyl-siloxane
Polyglycerol
esters of fatty
acid
SucroglyceridesSucroseOligoesters,
Type-I
andType -II
Sucrose esters
of fatty acid
TARTRATESTOCOPHEROLS
SORBITANESTERS OF
FATTY
ACIDS
Allura red AC

150c
150d
900a

50,000 mg/kg
50,000 mg/kg
GMP
10mg/kg

475

2,000mg/kg

366

474

6,000mg/kg

348

473a

6,000mg/kg

348

473

6,000mg/kg

348

5,000mg/kg
500 mg/kg

45
15

10,000 mg/kg]

129

200 mg/kg

Butylatedhydroxyanisole (BHA)

320

200mg/kg

130, 15

Butylatedhydroxytoluene (BHT)

321

200mg/kg

130, 1575[Omitted]

IRON
174 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )200 mg/kg

OXIDES
Sucroglycerides
Propylene
glycol esters offatty acids
Propyl gallate
BENZOATES
Diacetyltartaric and fatty acid
estersofglycerol
CAROTENO
IDS
beta–
Carotenes,vege
table
Canthaxanthin
Castor oil
Candelilla wax
CHLOROPHYLLS ANDCHLOROPH
YLLINS,
COPPERCOMPLEXE
S
Tartrazine
Erythrosine
Fast
green
FCF
CurcuminCaramel III ammonia
caramelCaramel IV 175 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )474

5,000 mg/kg

477

5,000 mg/kg

310

200 mg/kg
1,500 mg/kg
GMP

472e

15, 13013GMP
160a(i
i)

500 mg/kg

161g
1503
902

GMP
500 mg/kg
GMP
GMP

102
127
143

100 mg/kg
50 mg/kg
100 mg/kg

100
150c

GMP
50,000 mg/kg

150d

50,000 mg/kg

3

sulfiteammonia
caramelNeotame961

330 mg/kg

1, 61,
158

HYDROXYBENZOATES ,PARAL-Tartaric acid 334
Tocopherol
307a,b,c
70[Liquid905e
paraffin82[Omitted

1,000 mg/kg

Ammoniumsaltsofphosphatidic
acids
Ponceau 4R
Microcrystalli
ne waxBeeswax
RIBOFLAVINS
Carmoisine
PHOSPHATES
SACCHARINS
Sucralose(Trichlorogala
ctosucrose)
Steviolglycosides
Sulfur dioxide

442

GMP

124
905c(i)901

100 mg/kg
GMP

122

100 mg/kg
2,200 mg/kg

33

500 mg/kg

163

176 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )27
2,000 mg/kg
500 mg/kg
GMP]
]

GMP
300 mg/kg

955

1,800 mg/kg

960

700 mg/kg

220

2,000 mg/kg

3
3

26, 199

52[omit
Tertiary
butylhydroquinone (TBHQ)SORBATESPOLYSORB
ATES
Annatto319]
200 mg/kg

1,500 mg/kg
1,000 mg/kg

15, 13042

160b( 200 mg/kgi), (ii)
blue 133
100 mg/kg

Brilliant
FCF
Sunset yellow
FCF
Tartrazine
Indogotine(Indigocarmine)Mineraloil,high viscosity
52[Shellac,bleached
SucroseOligoesters,
Type-I
andType -II
Sucrose esters
of fatty acid
Polyglycerol
esters of fatty
acid
TARTRATES
SodiumdiacetateSTEROYLLACTILATE
S
177 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )110

100 mg/kg

102
132

100 mg.kg
100 mg/kg

905d

2,000 mg/kg

3

904

GMP

3

473a

5,000mg/kg

348

473

5,000mg/kg

348

475

2,000mg/kg

367

2,000mg/kg
1,000 mg/kg

45

262
(ii)
481(i), 5,000 mg/kg
482(i)]

5.2.1

Hard candy

Acesulfame
potassium
Carnauba wax
Aspartame
Diacetyltartaric and fatty acid
estersofglycerol
CHLOROPHYLLS ANDCHLOROPH
YLLINS,
COPPERCOMPLEXES
Microcrystalli
ne wax
NeotameSucralose(Trichlorogala
ctosucrose)
Annatto950

3,500 mg/kg

188

903
951
472e

GMP
10,000 mg/kg
10,000 mg/kg

13

700 mg/kg

905c(i
)
961
955

GMP

3

330 mg/kg
1,500 mg/kg

164

160b(i GMP), (ii)Mono and di 471
GMP
glycerides ofediblefatty
acids
Lecithins
322 (i) GMP
L-Tartaric acid 334
GMP
52[Polyglycerol 476
3,000mg/kg
estersofinteresterified
ricinoleic acid
500 mg/kg
TOCOPHER
OLS
10,000 mg/kg]
SORBITAN
178 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )15

5.2.2

5.2.3

Soft candy

ESTERS OF
FATTY
ACIDS
Acesulfame
950
3500 mg/kg
potassium160b(i GMP
Annatto),(ii)
Aspartame
951
3,000 mg/kg

Carnauba wax
Sulfur dioxide
Grape
skin
extract
Shellac,bleached
52[Polyglycer
ol esters ofinteresterified
ricinoleic acid
Propylene
glycolSORBITANESTERS OF
FATTY
ACIDS
Hydrogenatedpoly-1-decenes
Sucrose esters
of fatty acidNougats
and Acesulfame
potassium
marzipans
Aspartame
Brilliant blue
FCF
Indigotine(indigocarmine)

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

157,
188

148

903
GMP
220
2,000 mg/kg
163(ii) 1,700 mg/kg

3
181

904

GMP

3

476

3,000 mg/kg

1520

4,500 mg/kg
10,000 mg/kg

907

2,000 mg/kg

473

5,000mg/kg

9501000 mg/kg

951
133

3,000 mg/kg
200 mg/kg

132

200 mg/kg

348]

5.3

Chewing gum

Fast
green
FCF
CAROTENO
IDS
Diacetyltartaric and fatty acid
estersofglycerol
CHLOROPHYLLS ANDCHLOROPH
YLLINS,
COPPERCOMPLEXE
S
Ponceau 4R
Carnauba wax
Carmoisine
Tartrazine
Acesulfame
potassium
Annatto75

143

200 mg/kg
100 mg/kg

472e

10,000 mg/kg

100 mg/kg

124
903
122
102
950

200 mg/kg
GMP
100 mg/kg
100 mg/kg
5,000 mg/kg

160b
GMP
(i), (ii)[Omitted]

Curcumin100
Aspartame951
BENZOATES
Calcium556
aluminium
silicate

GMP
10,000 mg/kg
1,500 mg/kg
100 mg/kg

Castor Oil
1503
Beeswax
901
Brilliant blue 133
FCF
CAROTENO

2,100 mg/kg
GMP
100 mg/kg

180 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )100 mg/kg

Expressed
asAlumini
um

IDS
IRON
OXIDES
Butylatedhydroxyanisole (BHA)320

400 mg/kg

130

321

400 mg/kg

130322(i), GMP(ii)skin 163(ii) 500 mg/kg

181

Butylatedhydroxytoluene (BHT)
Lecithins

10,000 mg/kg

Grape
extract
Ammonium
442
salts
of
phosphatidic
acids
Sucrose esters 473
of fatty acids
Polyglycerol
476
polyricinoleate
L-Tartaric acid 334
Candelilla wax 902
75

GMP

GMP
GMP
3,000 mg/kg
GMP[Omitted]

Caramel III ammonia
caramelCaramel IV sulfite
ammonia
caramelCarnauba wax
beta–
Carotenes,
181 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )150c

20,000 mg/kg

150d

20,000 mg/kg

903
160a(i
i)

GMP
500 mg/kg

vegetable
Cyclodextrin,
betaDiacetyltartaric and fatty acid
estersofglycerol
Erythrosine
Fast
green
FCF
Guaiac resin
HYDROXYBENZOATES,PARARIBOFLAVINSIndigotine(Indigocarmine)
Lauric arginate
ethyl ester
Microcrystalli
ne waxCHLOROPHYLLS ANDCHLOROPH
YLLINS,
COPPERCOMPLEXE
S
NeotamePHOSPHATES
POLYSORBATES
Polyethylene
182 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )459

20,000 mg/kg

472e

50,000 mg/kg

127
143

25 mg/kg
200 mg/kg

314

1,500 mg/kg
1,500 mg/kg

1,000 mg/kg
132

100 mg/kg

243

225 mg/kg

905c(i)69[20,000 mg/kg

3]

GMP

961

1,000 mg/kg
44,000 mg/kg
5,000 mg/kg

1521

20,000 mg/kg

33

5.4

Decorations

glycol
PolyvinylpyrrolidonePonceau 4R
Sucroglycerides
Propylene
glycol esters offatty acids
Sodiumaluminosilicate
Aluminium
silicate
SACCHARINS
SORBATES
Canthaxanthin
Shellac,bleached
Stearoyl citrate
Steviolglycosides
Sucralose(Trichlorogala
ctosucrose)
Propyl gallate
Sunset yellow
FCF
TOCOPHER
OLS
Tertiary
butylhydroquinone (TBHQ)
Mineraloil,high viscosity
Acesulfame

183 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )1201

10,000 mg/kg

124
474

100 mg/kg
20,000 mg/kg

477

20,000 mg/kg

554

100 mg/kg

559

100 mg/kg
2,500 mg/kg

161g
904

1,500 mg/kg
GMP
GMP

484
960

15,000 mg/kg
3,500 mg/kg

955

5,000 mg/kg

310
110

1,000 mg/kg
100 mg/kg

42

26

1,500 mg/kg
319

400 mg/kg

130

905d

20,000 mg/kg

3

950

500 mg/kg

(e.g. for fine potassium
bakery wares), 75[Omitted]
toppings (nonAspartame
fruit)
andBENZOATES
sweet sauces
Beeswax
Brilliant blue
FCF
Butylatedhydroxyanisole (BHA)
Butylatedhydroxytoluene (BHT)CAROTENOIDS
CHLOROPHYLLS ANDCHLOROPH
YLLINS,
COPPERCOMPLEXE
S
Candelilla wax
Caramel III ammonia
caramelCaramel IV sulfite
ammonia
caramelCarnauba wax
betaCarotenes,
vegetable
184 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )

951
901
133

1,000 mg/kg
1,500 mg/kg
GMP
100 mg/kg

320

200mg/kg

130, 15321200mg/kg

130, 15

100 mg/kg
100 mg/kg

902
150c

GMP
50,000 mg/kg

150d

50,000 mg/kg

903
160a(i
i)

GMP
20,000 mg/kg

Diacetyltartaric and fatty acid
estersofglycerol
Erythrosine
Fast
green
FCF
HYDROXYBENZOATES,PARAIndigotine(Indigocarmine)Propyl gallate
SORBATESNeotame
PHOSPHATES
POLYSORB
ATES
Ponceau 4R
Propylene
glycol esters offatty acids
RIBOFLAVINSSACCHARINS
Shellac,bleached
Sucralose(Trichlorogala
ctosucrose)
Sunset yellow
FCF

185 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )472e

10,000 mg/kg

127
143

50 mg/kg
100 mg/kg
300 mg/kg

132

100 mg/kg

310

1,000 mg/kg
1,000 mg/kg
100 mg/kg
1,500 mg/kg

961

3,000 mg/kg
124
477

50 mg/kg
40,000 mg/kg

3,000 mg/kg
500 mg/kg
904

GMP

955

1,000 mg/kg

110

100 mg/kg

33

Tertiary319
butylhydroquinone (TBHQ)
Mineraloil, 905d
high viscosity
52[Allura Red 129

200 mg/kg

2000 mg/kg
100 mg/kg

Grapeskin 163(ii) 500 mg/kg
extract
Mineraloil, 905e
2,000 mg/kg
mediumviscosity

Poly glycerol 475
esters of fatty
acid
Polyglycerol
476
estersofinteresterified
ricinoleic acid

2,000 mg/kg

Propylene405
glycol alginate

5,000 mg/kg

SORBITANESTERS OF
FATTY
ACIDS
STEAROYLLACTYLATES
Sucroglyceride 474s

10,000 mg/kg

186 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )3181
XS 86,XS 105,
3,
XS
141, XS87
368

5,000 mg/kg

2,000 mg/kg

5,000 mg/kg

348

Sucrose473a
oligoesters,
Type I andType II
Sucrose esters 473
of fatty acids
TARTRATES

5,000 mg/kg

348

5,000 mg/kg

348

8,000 mg/kg

45

TOCOPHER
OLS

500 mg/kg

15]

Recommended
maximum level

Note

Table 6
Cereals and cereal products
Food
Food Category Food Additive
Categor NameySystem
6.0
Cerealsandcereal products
derived from
cereal grains,from roots andtubers, pulses,
legumes (fresh
pulsesandlegumesarecoveredincategory 4.2)
and pith orsoft core of
palm
tree,
excludingbakery waresoffood
category 7.0:
including
187 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )INSNoTable 6
Cereals and cereal products
Food
Food Category Food Additive INS
Categor NameNoySystemunprocessed
(6.1)
and
variousprocessed
formsof
cerealsandcerealbased
products
6.1
Whole,
broken,or No additives permitted
flaked grain,including rice
6.2
Floursandstarches(including
soybeanpowder)1101(i
6.2.1
Floursand Protease)andstarches*
6.2.2
Pullulan1204
SULFITES
Benzoyl928
peroxide
Chlorine
925
L-Ascorbic
300
acid
Azodicarbona 927a
mide
PHOSPHATES
188 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Recommended
maximum level

Note

GMP
GMP
200 mg/kg
75 mg/kg

25
44

2,500 mg/kg
300 mg/kg

87

45 mg/kg
2,500 mg/kg

225, 33

Table 6
Cereals and cereal products
Food
Food Category Food Additive
Categor NameySystem
Sodiumascorbate
SODIUM
ALUMINIUM
PHOSPHATES
alpha-Amylasefrom
Aspergillus
oryzae var.
alpha-Amylasefrom Bacillus
subtilis
Carbohydrasefrom Bacillus
licheniformis
Diacetyltartaric
and fatty acid
estersofglycerolLecithins

INS
No

Recommended
maximum level301

300 mg/kg
1,600 mg/kg

6, 252

1100(i)

100 mg/kg

On flour
mass
basis

1100
(iii)

GMP

1100
(vi)

GMP

472e

3,000 mg/kg

322(i), GMP(ii)
Amylases and 1100 GMP
other enzymes
Ammonium923
2,500 mg/kg
persulfate
Calciumcarbonate

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

170(i)

5,000 mg/kg

186

28, 25On flourmassbasis
On flour
mass
basis

Table 6
Cereals and cereal products
Food
Food Category Food Additive
Categor NameySystem69[****]
Ammonium
chloride

Maida

Corn flour

6.3

INS
No

Recommended
maximum level

Note

510

500 mg/kg

On flourmassbasis
On flour
mass
basis

L-cysteine920
90 mg/kg
monohydrochloride
Soduim222
GMP
bisulphite
Sodium223
GMP
metabisulfite
Trisodium
331(iii GMP
citrate)Only following additives permitted in maida(if the flour is used for baking purpose)
Benzoyl928
40 mg/kg
peroxide
Ascorbic acid300
200 mg/kg
Only following additives permitted in cornflour (Maize starch)
100 mg/kg
44
SULFITES*No additives permitted in Atta
200 mg/kg
Ready -to -eat ASCORBYL
cereals,
ESTERS
breakfast
Acesulfame
950
1,200 mg/kg
cereals,
potassiumincludingAllura red AC 129
100 mg/kg
rolled oats
Aspartame
951
1,000 mg/kg
Curcumin100
GMP

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

10
188

191

Table 6
Cereals and cereal products
Food
Food Category Food Additive
Categor NameySystem
Paprikaoleoresin
Brilliant blue
FCF
Butylatedhydroxyanisole
(BHA)

INS
No

Recommended
maximum levelNote

160c(i GMP)
133
100 mg/kg
320

200 mg/kg

196, 15

Butylated
321
hydroxytoluene(BHT)

100 mg/kg

196, 15

CAROTENOI
DS
Caramel III ammonia
caramelCaramel IV sulfite
ammonia
caramelbeta-Carotenes,
vegetable
Grape
skin
extractIRON
OXIDES
Neotame
Propyl gallate
PHOSPHATES

200 mg/kg

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

50,000 mg/kg

150d2,500 mg/kg

189

160a(i 400 mg/kgi)
163(ii) 200 mg/kg
75 mg/kg
961
310

160 mg/kg
200 mg/kg
2,200 mg/kg

196
33

Table 6
Cereals and cereal products
Food
Food Category Food Additive
Categor NameySystemRIBOFLAVINSSACCHARINS
Steviolglycosides
Sucralose(Trichlorogalac
tosucrose)
Sunset yellow
FCF
52[TOCOPHE
ROLS
6.4
Pastasandnoodlesandlike products
6.4.1
Fresh pastas Agarandnoodles Alginic acidandlike Aluminium
products
ammoniumsulphate
Ascorbic acid
Calciumcarbonate
Carbon dioxide
Carob
bean
gum
Carrageenan
Citric acid
Curdlan
192 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )INSNo

Recommended
maximum levelNote

300 mg/kg
100 mg/kg
960

350 mg/kg

955

1,000 mg/kg

110

100 mg/kg

26

200 mg/kg]

406
400
523

GMP
GMP
300 mg/kg

211
211
247,6

300
170(i)

200 mg/kg
GMP

290
410

GMP
GMP

211,59
211

407
330
424

GMP
GMP
GMP

211
211

Table 6
Cereals and cereal products
Food
Food Category Food Additive
Categor NameySystemDistarch
phosphate
Fumaric acid
Gellan gum
Glucono deltalactone
Glycerol
Guargum
Gumarabic
Karaya gum
Konjac flour
Lactic acid L-,-D-and DLLecithinsINS
No

Recommended
maximum level

Note

1412

GMP

211

297
418
575

700 mg/kg
GMP
GMP

211

422
412
414
416
425
270

GMP
GMP
GMP
GMP
GMP
GMP

322(i), GMP(ii)
Microcrystallin 460(i) GMP
e cellulose
Mono- and di- 471
GMP
glycerides offatty acids
Pectins440
GMP
Phosphated
1413 GMP
distarch
phosphate
2,500 mg/kg
PHOSPHATES
Potassium
501(i) 11,000 mg/kg
carbonate
Processed
407a
GMP
eucheuma

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

211
211
211
211
211

211

211
211

211,33211

Table 6
Cereals and cereal products
Food
Food Category Food Additive
Categor NameySystemseaweed

6.4.2

PullulanSodium acetate
Sodiumalginate
Sodiumascorbate
Sodiumcarbonate
Carboxymethyl
cellulose
SodiumDLmalate
Sodiumhydrogencarbonate
Sodium lactate
Tragacanth
gum
Xanthan gum
Dried pastas Canthaxanthin
andnoodles Caramel IV andlike Sulfite
products
Ammonia
caramelDiacetyl
tartaricacid
and fatty acid
estersofglycerol194 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )INSNo

Recommended
maximum level

Note

1204
262(i)
401

GMP
600 mg/kg
GMP

211

301

GMP

211

500 (i) 10,000 mg/kg
466

GMP

350(ii) GMP
500(ii) GMP

325
413

GMP
GMP

211

415
161g

GMP
15 mg/kg
50,000 mg/kg

211
211
211

150d

472e

5,000 mg/kg

Table 6
Cereals and cereal products
Food
Food Category Food Additive
Categor NameySystemPHOSPHATES
AgarAlginic acid
Ammoniumalginate
Ascorbic acid,
LCalcium
5'ribonucleotide
Calcium
alginate
Calcium
ascorbate
Calciumcarbonate
Calcium sulfate
Carob
bean
gum
beta
–
Carotenes,
vegetable
Carrageenan
Citric acid
Disodium 5'guanylate
Disodium 5'Inosinate
Disodium 5'ribonucleotide
195 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )INSNo

Recommended
maximum levelNote

900 mg/kg

211,33

406
400
403

GMP
GMP
GMP

256
256
256

300

GMP

256

634

GMP

256

404

GMP

256

302

200 mg/kg

256

170(i)

GMP

256

516
410

GMP
GMP

256
256

160a
(ii)

1,000 mg/kg

211

407
330
627

GMP
GMP
GMP

256
256
256

631

GMP

256

635

GMP

256

Table 6
Cereals and cereal products
Food
Food Category Food Additive
Categor NameySystemDistarch
phosphate
Fumaric acid
Gellan gum
Guar gumGum arabic
Karaya gum
Konjac flour
Lactic acid L-,
D-and DLLecithins
Malic acid
Mannitol
Microcrystalline cellulose
Mono- and diglycerides offatty acids
Monosodium
L-glutamate
Nitrous oxide
Pectins
Phosphated
distarch
phosphate
POLYSORBA
TES
Potassium
alginate
Potassium
196 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )INSNo

Recommended
maximum level

Note

1412

GMP

256

297
418
412
414
416
425
270

GMP
GMP
GMP
GMP
GMP
GMP
GMP

256
256
256
256
256
256
256

322 (i)296
421
460 (i)

GMP
GMP
GMP
GMP

256
256
256
256

471

GMP

256

621

GMP

256

942
440
1413

GMP
GMP
GMP

256
256
256

5,000 mg/kg
402

GMP

256

501 (i) GMP

256

Table 6
Cereals and cereal products
Food
Food Category Food Additive
Categor NameySystemcarbonate
Potassiumchloride
Processed
eucheuma
seaweedPullulanSaltsofmyristic,
palmitic
andstearicacids
withammonia,calcium,potassium
and sodium
Sodium acetate
Sodiumalginate
Sodiumascorbate
Sodiumcarbonate
Carboxymethyl
cellulose
Sodiumgluconate
Sodiumhydrogencarbonate
Sodium lactate
197 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )INSNo

Recommended
maximum level

Note

508

GMP

256

407a

GMP

256

1204 GMP
470 (i) GMP

256
256

262 (i) GMP
401
GMP

256
256

301

256

200 mg/kg

500 (i) GMP

256

466

GMP

256

576

GMP

256

500
(ii)

GMP

256

325

GMP

256

Table 6
Cereals and cereal products
Food
Food Category Food Additive
Categor NameySystemTara gum
Tragacanth
gum
Xanthan gum
6.4.3
Pre-cooked
ASCORBYL
pastasand ESTERS
noodlesand BENZOATES
like products
Butylatedhydroxyanisole
(BHA)

INS
No

Recommended
maximum level

Note

417
413

GMP
GMP

256
256

415

GMP
500 mg/kg

256
211, 101,000 mg/kg
200mg/kg

13
130, 15

Butylated
321
hydroxytoluene(BHT)

200mg/kg

130, 15

CAROTENOIDS
CHLOROPHYLLSAND
CHLOROPYLLINS,
COPPERCOMPLEXES
Canthaxanthin 161g
Caramel III - 150c
Ammonia
carmelCaramelIV- 150d
Sulfiteammonia
carmel

1,200 mg/kg

153

100 mg/kg

153

15 mg/kg
50,000 mg/kg

153
153,173

50,000 mg/kg

153

198 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )320

Table 6
Cereals and cereal products
Food
Food Category Food Additive
Categor NameySystembeta–
Carotenes,
vegetable
Cyclodextrin,
beta
Diacetyl
tartaricacid
and fatty acid
estersofglycerolFast green FCF
PHOSPHATES
POLYSORBATES
Polydimethylsil
oxane
Propyl gallate
Propylene
glycol esters offatty acids
RIBOFLAVINSSORBATESSULFITES
Sunset yellow
FCF
Tertiary
butylhydroquinone (TBHQ)
199 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )INSNo

Recommended
maximum levelNote

160a(i 1,000 mg/kg
i)

153

459

1,000 mg/kg

153

472e

10,000 mg/kg

143

100 mg/kg
2,500 mg/kg

194
33,2115,000 mg/kg
900a

50 mg/kg

153

310
477

200 mg/kg
5,000 mg/kg

153,2

300 mg/kg

153

110

2,000 mg/kg
20 mg/kg
100 mg/kg

42,21144153

319

200 mg/kg

130,15

Table 6
Cereals and cereal products
Food
Food Category Food Additive
Categor NameySystem
Paprikaoleoresin
AnnattoTartaric acid
6.5

Cereals/pulses ASCORBYL
andstarch ESTERS
based desserts Acesulfame
potassium
Allura red AC
Aspartame
BENZOATESCAROTENOIDS
CHLOROPHYLLSAND
CHLOROPH
YLLINS,
COPPERCOMPLEXES
Canthaxanthin
Caramel III ammonia
caramelCaramel IV sulfite
ammonia
caramelbeta-Carotenes,
vegetable

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

Recommended
maximum levelNote

160c(i GMP)
160b(i GMP),(ii)
334
GMP
500 mg/kg

10, 2

950

350 mg/kg

188

129
951

100 mg/kg
200 mg/kg
1,000 mg/kg
150 mg/kg

191
13

75 mg/kg

161g
150c

15 mg/kg
50,000 mg/kg

150d2,500 mg/kg

160a(i 1,000 mg/kgi)

Table 6
Cereals and cereal products
Food
Food Category Food Additive
Categor NameySystemDiacetyl
tartaric
andfatty acid estersof glycerol
ETHYLENE
DIAMINETETRAACETATES
Grape
skin
extractIRON
OXIDES
Lauric arginate
ethyl ester
NeotameNisin
PHOSPHATES
POLYSORBA
TES
Propyl gallate
Propylene
glycol esters offatty acids
RIBOFLAVINSSACCHARINS
SORBATES
Steviol
201 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )INSNo

Recommended
maximum level472e

5,000 mg/kg

Note

315 mg/kg

21

163(ii) 200 mg/kg

181

75 mg/kg
243

200 mg/kg

961
234

33 mg/kg
3 mg/kg
7,000 mg/kg

33

3,000 mg/kg
310
477

90 mg/kg
40,000 mg/kg

2, 15

300 mg/kg
100 mg/kg

960

1,000 mg/kg
165 mg/kg

42
26

Table 6
Cereals and cereal products
Food
Food Category Food Additive
Categor NameySystemglycosides
Sucralose(Trichlorogalac
tosucrose)
SucroglyceridesTocopherol
TBHQ
52[Sodiumcarboxymethyl
cellulose(Cellulosegum), Sodium
carboxymethyl
cellulose,
enzymaticallyhydrolysed(Cellulose
gum,
enzymaticallyhydrolyzed)]
Ponceau 4R
Carmoisine
Erythrosine
Tartrazine
Indogotine(Indigocarmine)
Brilliant blue
FCF
202 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )INSNo

Recommended
maximum level

955

400 mg/kg

474

5,000 mg/kg

307
319
466,
469

GMP
200 mg/kg
5 g/kg

124
122
127
102
132

100 mg/kg
100 mg/kg
50 mg/kg
100 mg/kg
100 mg/kg

133

100 mg/kg

Note

Table 6
Cereals and cereal products
Food
Food Category Food Additive INS
Categor NameNoySystemSunset yellow 110
FCF
Fast green FCF 52[143]Butylated
320
6.6
Battershydroxyanisole(BHA)
CAROTENOI
DS
Caramel III ammonia
caramelCaramel IV sulfite
ammonia
caramelbeta-Carotenes,
vegetable
Diacetyl
tartaric
andfatty acid estersof glycerol
PHOSPHATES
POLYSORBATES
Polydimethylsil
oxane
RIBOFLAVI
NS203 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Recommended
maximum levelNote

100 mg/kg
100 mg/kg
200 mg/kg

Only forvada drymixes

500 mg/kg
150c

50,000 mg/kg

150d2,500 mg/kg

160a(i 1,000 mg/kgi)
472e
5,000 mg/kg

900a

5,600 mg/kg

33

5,000 mg/kg

2

10 mg/kg
300 mg/kg

Table 6
Cereals and cereal products
Food
Food Category Food Additive
Categor NameySystemSODIUM
ALUMINIUM
PHOSPHATES
SORBATES
Tartaric acid
6.7
Pre-cooked or Caramel III ammonia
processed
cereal/grain/le caramelgume products Caramel IV sulfite
ammonia
caramelSucralose(Trichlorogalac
tosucrose)
6.8
Soybeanproducts(excluding
soybean-based
seasonings andcondiments offood category
12.9)
6.8.1
Soybean based Caramel III ammonia
beverages
caramelPHOSPHATESRIBOFLAVI
204 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )INSNo

Recommended
maximum levelNote

1,000 mg/kg

6

42

334
150c

2,000 mg/kg
52[GMP]
50,000 mg/kg

150d2,500 mg/kg

955

200 mg/kg

150c

1,500 mg/kg

1,300 mg/kg
50 mg/kg

72

33

Table 6
Cereals and cereal products
Food
Food Category Food Additive
Categor NameySystemNS

INS
No

Steviol
960
glycosides
Sucralose
955(Trichlorogalac
tosucrose)
6.8.2
6.8.3
6.8.4

6.8.4.1

6.8.4.2

6.8.4.3

6.8.5

Soybean-based
beverage film
Soybean curd PHOSPHATE(tofu)
S
Semidehydrated
soybean curd
Thick gravystewed semidehydrated
soybean curd
Deep
fried
semidehydrated
soybean curd
Semidehydrated
soybean curd,
other
than
food categories
6.8.4.1
and6.8.4.2
Dehydrated
soybean curd

205 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Recommended
maximum levelNote

200 mg/kg

26

400 mg/kg

100 mg/kg

33

Table 6
Cereals and cereal products
Food
Food Category Food Additive
Categor NameySystem
6.8.6
Fermented
soybeans
6.8.7
Fermented
soybean curd
III
6.8.8
Other soybean Caramel
Ammonia
proteinprocess
products
Caramel IV Sulfite
ammonia
Process

Table 7
Bakery products
Food
Food
Categ Category
ory
Name
Syste
m
7.0
Bakeryproducts

Food Additive

INS
No

Recommended
maximum level150c

20,000 mg/kg

150d

20,000 mg/kg

Recommended
maximum level

Note

ASCORBYL
ESTERS
Benzoic acid
210
Butylated
320hydroxyanisole(BHA)

1,000 mg/kg

15,10

1,000 mg/kg
200mg/kg

13
180, 15

Butylated
321
hydroxytoluene(BHT)

200mg/kg

180, 15

Carnauba wax

GMP3

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

INS
No

Note

903

Table 7
Bakery products
Food
Food
Categ Category
ory
Name
Syste
m

7.1

Food Additive

INS
No

Recommended
maximum level

Fast green FCF
Mineraloil,high viscosity
Propylene
glycol esters offatty acids
SORBATES
Bread
and Acesulfame
potassiumordinarybakery wares Aspartameand mixes
Ammonium
persulfate
Brilliant blue
FCF
Diacetyltartaric
and fatty acid
estersofglycerol
NeotameSucralose(Trichlorogalac
tosucrose)
Tartaric acid
Sucrose esters
offatty acid
Sodiumstearoyl-2lactylate

143
905d

100 mg/kg
3,000 mg/kg

125

477

15,000 mg/kg

72, 11950

1,000 mg/kg
1,000 mg/kg

42
188

951
923

4,000 mg/kg
2,500 mg/kg

191

133

100 mg/kg

472e

6,000 mg/kg

961
955

70 mg/kg
650 mg/kg

334
473

GMP
GMP

481(i),

5,000 mg/kg

207 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )NoteSingly orin
combinati

Table 7
Bakery products
Food
Food
Categ Category
ory
Name
Syste
m

7.1.1

Food Additive

Calciumstearoyl-2lactyalate
Polyglycerol
estersofinteresterified
ricinoleic acid
Acid calcium
phosphate
Sodiumdiacetate
Acid sodium
pyrophosphate
LCysteinemonohydrochlorideCurcuminBenzoylperoxide
Acid calcium
phosphate
oil,
Bread
and Mineralrolls including medium
yeast leavened viscosity
breads,Xylanase
specialty
breadsandsoda breads
POLYSORBA
TES

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

Recommended
maximum levelNote

482(ii)

5,000 mg/kg

on

476

2,000 mg/kg

341

10,000 mg/kg

262 (ii) 4,000 mg/kg
450 (i)

5,000 mg/kg

920

90 mg/kg

100
928

GMP
80 mg/kg

341

10,000 mg/kg

905e

3,000 mg/kg

36, 126

GMP

Only forbreads,FS03

3,000 mg/kg

Table 7
Bakery products
Food
Food
Categ Category
ory
Name
Syste
m

7.1.2

Crackers

Food Additive

Recommended
maximum level

Note

Tertiary319
butylhydroquinone (TBHQ)
PHOSPHATE
S
82[Propylene405
glycol alginate

200 mg/kg

195, 159,300 mg/kg

229,334,000 mg/kg

Except for
use
in
soda
breads]Allura red AC

129

100 mg/kg

Aluminium
ammoniumsulfateCAROTENOI
DS
Caramel III ammonia
caramelCaramel IV –sulfiteammonia
caramelbeta-Carotenes,
vegetable
Grape
skin
extract
PHOSPHATES
POLYSORBA

523

100 mg/kg

209 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )INSNo246, 61,000 mg/kg
150c

50,000 mg/kg

150d

50,000 mg/kg

160a(ii 1,000 mg/kg)
163(ii) 200 mg/kg

181

9,300 mg/kg

229,335,000 mg/kg

11

Table 7
Bakery products
Food
Food
Categ Category
ory
Name
Syste
m

Food Additive

INS
No

TES
SODIUM
ALUMINIUM
PHOSPHATES
Tertiary319
butylhydroquinone (TBHQ)
70[SORBITAN
ESTERS OF
FATTY
ACIDS
82
[Propylene405
glycol alginate
7.1.3

Other
ordinarybakeryproducts

Allura red AC
Aluminium
ammoniumsulfateCAROTENOI
DS
Caramel III ammonia
caramelCaramel IV –sulfiteammonia
caramelPHOSPHATES

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

129
523

Recommended
maximum levelNote

100 mg/kg

246, 6200 mg/kg

15, 195

10,000 mg/kg

11]2,000 mg/kg]
100 mg/kg
100 mg/kg

6,
246

244,

100 mg/kg
150c

50,000 mg/kg

150d

50,000 mg/kg

9,300 mg/kg

229,33

Table 7
Bakery products
Food
Food
Categ Category
ory
Name
Syste
m

Food Additive

INS
No

POLYSORBA
TES
Propyl gallate
310

7.1.4

SODIUM
ALUMINIUM
PHOSPHATES
Tertiary
butylhydroquinone (TBHQ)
70[SORBITAN
ESTERS OF
FATTY
ACIDS
Bread-type
CAROTENOI
products,
DS
including
CHLOROPH
bread stuffing YLLSAND
andbread CHLOROPH
crumbsYLLINS,
COPPERCOMPLEXES
Caramel III ammonia
caramelbeta-Carotenes,
vegetable
Grape
skin
extract

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

319

150c

Recommended
maximum levelNote

3,000 mg/kg

11

100 mg/kg

15, 130

100 mg/kg

6, 244,246

200 mg/kg

15, 130

10,000 mg/kg

11]

200 mg/kg

116

6 mg/kg

62

50,000 mg/kg

160a(ii 1,000 mg/kg)
163(ii) 200 mg/kg

181

Table 7
Bakery products
Food
Food
Categ Category
ory
Name
Syste
m

7.1.5

Steamedbreadsbuns

Food Additive

PHOSPHATES
POLYSORBA
TES
52[Poly glycerol
esters of fatty
acid
Tertiary
butylhydroquinone (TBHQ)
70[SORBITAN
ESTERS OF
FATTY
ACIDS
Aluminium
and ammonium
sulfateCAROTENOI
DS
Caramel III ammonia
caramelPHOSPHATES
POLYSORBA
TES
Propylene
glycol esters offatty acids

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

Recommended
maximum levelNote

9,300 mg/kg

52

3,000 mg/kg

11[229,33]475

10,000 mg/kg]

319

200 mg/kg

15, 195

10,000 mg/kg

11]40 mg/kg

246, 6,248

100 mg/kg

216

523

150c

477

50,000 mg/kg

9,300 mg/kg

229,333,000 mg/kg

1115,000 mg/kg

11, 72

Table 7
Bakery products
Food
Food
Categ Category
ory
Name
Syste
m

7.1.6

Mixes
for
bread
and
ordinarybakery wares

Food Additive

Recommended
maximum level

Note

SODIUM
ALUMINIUM
PHOSPHATES
70[SORBITAN
ESTERS OF
FATTY
ACIDS
82
[Propylene405
glycol alginate

40 mg/kg

246, 6,248

10,000 mg/kg

11]

Aluminium
523
ammoniumsulfateCaramel III - 150c
ammonia
caramelPHOSPHATES
POLYSORBATESSODIUM
ALUMINIUM
PHOSPHATES

40 mg/kg

70[SORBITAN
ESTERS OF
FATTY
ACIDS
213 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )INSNo

500 mg/kg]
246,
6, 24950,000 mg/kg

9,300 mg/kg

229,333,000 mg/kg

1140 mg/kg

248, 246,
6

10,000 mg/kg

11]

Table 7
Bakery products
Food
Food
Categ Category
ory
Name
Syste
m

Food Additive

INS
No

Recommended
maximum level

Note

82

405

20,000 mg/kg

11]

Fine bakery 52[STEAROY
wares (sweet, Lsalty, savoury) LACTYLATE
and mixes
S
SORBITANESTERS OF
FATTY
ACIDS
Nisin
234

5,000 mg/kg

POLYOXYETHYLENESTEARATES
Propylene
1520
glycolSucrose473aoligoesters,
Type I andType II
Ponceau 4R
124

3,000 mg/kg[Propylene
glycol alginate
7.2

7.2.1

Cakes,
cookies,biscuit,cracker

Sunset yellow
FCF
Acesulfame
potassium
Allura red AC
and Aspartame214 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )10,000 mg/kg

6.25 mg/kg

233

1,500 mg/kg
10,000 mg/kg

348

50 mg/kg

110

50 mg/kg]

950

1,000 mg/kg

165,188129
951

100 mg/kg
1,700 mg/kg

191,165

Table 7
Bakery products
Food
Food
Categ Category
ory
Name
Syste
m
pies

Food Additive

Recommended
maximum level

Note

Aspartame962
acesulfame salt
BENZOATES

1,000 mg/kg

77, 1131,000 mg/kg

13

Beeswax
Brilliant blue
FCF
CAROTENOIDS
CHLOROPHYLLSAND
CHLOROPH
YLLINS,
COPPERCOMPLEXES
Candelilla wax
Caramel III ammonia
caramelCaramel IV –sulfiteammonia
caramelbeta-Carotenes,
vegetable
Diacetyltartaric
and fatty acid
estersofglycerol

GMP
100 mg/kg

3

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

INS
No

901
133

100 mg/kg
75 mg/kg

902
150c

GMP
50,000 mg/kg

150d

1,200 mg/kg

160a(ii 1,000 mg/kg)
472e
20,000 mg/kg

3

Table 7
Bakery products
Food
Food
Categ Category
ory
Name
Syste
m

Food Additive

Recommended
maximum level

Note

HYDROXYBENZOATES,PARAIRON
OXIDES
Indigotine
132(Indigocarmine)Neotame961
PHOSPHATE
S
52
[omit

300 mg/kg

27

RIBOFLAVINSSACCHARINS
SULFITES
Shellac,bleached
Sucralose(Trichlorogalac
tosucrose)
Sucroglyceride
s
52
[Omit
Sucrose estersof Fatty acids
Tartaric acid
Benzoyl

300 mg/kg

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

100 mg/kg
100 mg/kg

80 mg/kg
9,300 mg/kg

165
229,33]

170 mg/kg

165

904

50 mg/kg
GMP

44
3

955

700 mg/kg

165

474

10,000 mg/kg

473

]
GMP

334
928

GMP
40 mg/kg

Table 7
Bakery products
Food
Food
Categ Category
ory
Name
Syste
m

7.2.2

Food Additive

peroxide
Curcurmin
Canthaxanthin
AnnattoCarmoisine
Erythrosine
POLYSORBA
TES
Tartarazine
69[****]
52[Poly glycerol
esters of fatty
acid
TOCOPHEROLSTARTRATES
Propylene
glycol alginates
Other
fine Acesulfame
potassiumbakeryproducts
Allura red AC
Aspartame
Aspartameacesulfame salt
BENZOATESINS
No

Recommended
maximum level

100(i)
161g
160(b)
122
127

GMP
GMP
GMP
100 mg/kg
50 mg/kg
3,000 mg/kg

102

100 mg/kg

475

10,000 mg/kg

200 mg/kg

389
45

405

5,000 mg/kg
3,000 mg/kg]

950

1,000 mg/kg

165,188

129
951
962

100 mg/kg
1,700 mg/kg
1,000 mg/kg

191,165
77,1131,000 mg/kg

13

GMP
200 mg/kg

3

Beeswax
901
Brilliant blue 133
FCF
CAROTENOI
217 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Note

100 mg/kg

Table 7
Bakery products
Food
Food
Categ Category
ory
Name
Syste
m

Food AdditiveDS
CHLOROPHYLLSAND
CHLOROPH
YLLINS,
COPPERCOMPLEXES
Candelilla wax
Caramel III ammonia
caramelCaramel IV –sulfiteammonia
caramel
POLYSORBA
TES
52
[omit
beta-Carotenes,
vegetable
Diacetyltartaric
and fatty acid
estersofglycerol
HYDROXYBENZOATES,PARAIRON
OXIDES
218 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )INSNo

Recommended
maximum levelNote

75 mg/kg

902
150c

GMP
50,000 mg/kg

150d

1,200 mg/kg

33,000 mg/kg]
160a(ii 1,000 mg/kg)
472e
20,000 mg/kg

300 mg/kg

100 mg/kg

27

Table 7
Bakery products
Food
Food
Categ Category
ory
Name
Syste
m

7.2.3

Food Additive

INS
No

Recommended
maximum level

Indigotine(Indigocarmine)NeotamePHOSPHATE
S
52
[Omit
RIBOFLAVINSSACCHARINS
SULFITES
Shellac,bleached
Sucralose
Sucroglycerides52[Poly glycerol
esters of fatty
acid82[Propylene
glycol alginate

132

200 mg/kg

961

80 mg/kg
9,300 mg/kg

Mixes for fine Acesulfame
bakery wares potassium
Allura red AC
Aspartame
Aspartameacesulfame salt
Beeswax

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

Note

165
229, 33]
300 mg/kg
170 mg/kg

165

904

50 mg/kg
GMP

44
3

955
474

700 mg/kg
10,000 mg/kg

165

475

10,000 mg/kg]

405

2000 mg/kg]

950

1,000 mg/kg

165,188

129
951
962

100 mg/kg
1,700 mg/kg
1,000 mg/kg

191,165
77,113

901

GMP

3

Table 7
Bakery products
Food
Food
Categ Category
ory
Name
Syste
m

Food Additive

INS
No

Recommended
maximum level

Brilliant blue
FCF
CAROTENOIDS
CHLOROPHYLLSAND
CHLOROPH
YLLINS,
COPPERCOMPLEXES
Candelilla wax
Caramel III ammonia
caramelCaramel IV –sulfiteammonia
caramelbeta-Carotenes,
vegetable
Diacetyltartaric
and fatty acid
estersofglycerol
HYDROXYBENZOATES,PARAIRON
OXIDES133

200 mg/kg

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

100 mg/kg
75 mg/kg

902
150c

GMP
50,000 mg/kg

150d

1,200 mg/kg

3160a(ii 1,000 mg/kg)
472e
20,000 mg/kg

300 mg/kg

100 mg/kg

27

Table 7
Bakery products
Food
Food
Categ Category
ory
Name
Syste
m

Food Additive

INS
No

Recommended
maximum level

Indigotine(Indigocarmine)NeotamePHOSPHATE
S
52
[omit
Propyl gallate
RIBOFLAVINSSACCHARINS
SULFITES
Shellac,bleached
Sucralose(Trichlorogalac
tosucrose)
Sucroglycerides
POLYSORBA
TES
52[Poly glycerol
esters of fatty
acid82[Propylene
glycol alginate

132

200 mg/kg

961

80 mg/kg
9,300 mg/kg

165,
229,33]200 mg/kg
300 mg/kg

196,15170 mg/kg

165

904

50 mg/kg
GMP

44
3

955

700 mg/kg

165

474

10,000 mg/kg

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

310

Note

3,000 mg/kg
475

15,000 mg/kg

11]

405

10,000 mg/kg

11]

Table 8
Meat and meat products including poultry
Food
Food
Food AdditiveINS
Category Category
No
SystemName
8.0
Fresh / frozen/ chilled /ground meat,
poultry(frozenmutton,chicken, goatandbuffalomeat)
8.1
Fresh / frozen/ chilled / No additives permitted
ground meatand poultry
8.1.1
Fresh / frozen/ chilled meat, No additives permitted
poultry,
whole pieces
or cuts
8.1.2
Fresh / frozen/ chilled meat, No additives permitted
poultry,
comminuted
Paprika oleoresin 160c(i8.2Processed
)
meat
and
poultry
POLYSORBAT
products in ES
whole pieces Propyl gallate
310
or cuts
Tertiary319
butylhydroquinon
222 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Recommended Note
Maximum
Level

GMP
5,000 mg/kg
200 mg/kg

100 mg/kg

XS97,
XS96
XS97,
XS96,
130, 15
XS97,
XS96,15,

Table 8
Meat and meat products including poultry
Food
Food
Food Additive
Category Category
SystemNamee (TBHQ)
Brilliant
FCF

INS
No

Blue 133

Recommended Note
Maximum
Level
167,130
100 mg/kg

Butylatedhydroxyanisole
(BHA)

320

200mg/kg

Butylatedhydroxytoluene
(BHT)

321

100mg/kg

Caramel III- 150cammonia caramel

GMP

Caramel IV – 150d
sulfite ammonia
caramelGMP

beta-Carotenes,
vegetable
Erythrosine

160a(ii 5,000 mg/kg)
127
30 mg/kg

Fast green FCF

143

223 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )100 mg/kg

XS97,
XS96, 4,
XS98,
XS89
15, 130,
XS96,
XS97
15, 130,
167,
XS96,
XS97
XS97,
XS96,XS98,
XS89, 4,
3
XS97,
XS96,XS98,
XS89, 4,
3
XS97,
XS96,
XS97,
XS96, 4
XS97,
XS96, 3,
4

Table 8
Meat and meat products including poultry
Food
Food
Food AdditiveINS
Category Category
No
SystemName
RIBOFLAVINS

8.2.1

8.2.1.1

8.2.1.2

Non-heat
treatedprocessedmeat
andpoultry
products inwhole pieces
or cutsCured(including
salted) nonheat treatedprocessedmeat
andpoultry
products inwhole pieces
or cutsCured(including
salted)anddriedprocessedmeat
andpoultry
products inwhole pieces
or cuts

Sunsetyellow 110
FCF
PHOSPHATES
Grape
extract

Recommended Note
Maximum
Level
300 mg/kg
XS96
XS97
100 mg/kg
XS 97,
XS 96
2,200 mg/kg
33

skin 163(ii) 5,000 mg/kg

XS96,
XS97

BENZOATES

1,000 mg/kg

3, 13

Isopropyl citrates 384
Natamycin
235(Pimaricin)

200 mg/kg
6 mg/kg

224 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Table 8
Meat and meat products including poultry
Food
Food
Food AdditiveINS
Recommended
Category Category
No
Maximum
SystemName
Level
Sucroglycerides 474
5,000 mg/kg
8.2.1.3
Fermented
non-heatedtreatedprocessed
80 mg/kg
NITRITES
meat
andpoultry
products inwhole pieces
or cuts
8.2.2
Heat-treated Added colour, flavour and meat tenderizer
not permitted.
processedmeat
and Nisin234
25 mg/kg
poultryprodu
cts in whole
pieces or cuts
(canned80 mg/kg
NITRITES
chicken,2,200 mg/kg
PHOSPHATES
canned
500 mg/kg
mutton and SACCHARINS
goat meat)
Sucroglycerides 474
5,000 mg/kg

8.2.3

52

[8.3

77

[Frozen raw,
flavoured/marinated,
processedmeat
andpoultry
products
inwhole pieces
or cuts]
Processed
comminuted

Note32,288

330,
XS97,
XS96,
233
32, 288
33
XS97,
XS96
XS97,
XS96, 15
XS 96,XS 97]52[TOCOPHER
OLS

500 mg/kg

52[Mineraloil, 905d
High Viscosity

950 mg/kg

3

PHOSPHATES

2,200 mg/kg

33]

Brilliant
FCF

100 mg/kg

XS96,
XS89,
XS98,

225 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )blue 133

Table 8
Meat and meat products including poultry
Food
Food
Food Additive
Category Category
System
Name
meat
and
poultry
Butylatedhydrox
products
yanisole (BHA)

Recommended Note
Maximum
Level
XS97, 4,16
320200mg/kg
XS89,
XS98,
130, 15
Butylatedhydrox 321
100mg/kg
XS89,
ytoluene (BHT)
XS98,
15, 130,
162
Caramel III- 150cGMP
XS89,
ammonia caramel
XS98
XS96,
XS97, 3,
4 ,16Caramel IV - 150d
GMP
XS89,
sulfite ammonia
XS98,
caramel
XS96,
XS97, 3,
4,16
Erythrosine
127
30 mg/kg
4, 290Grapeskin 163(ii) 5,000 mg/kg
XS89,
extract
XS98,1680 mg/kg
286, 32NITRITES
Paprika oleoresin 160c(i GMP)
2,200 mg/kg
33, 302
PHOSPHATES
5,000 mg/kg
XS89,
POLYSORBAT
XS98
ES1,000 mg/kg
XS96,
RIBOFLAVINS
XS97, 16
Propyl gallate
310
200 mg/kg
XS89,
XS98,
15, 130
Propylene glycol 405
3,000 mg/kg
XS89,
alginate
XS98
1,500 mg/kg
XS89,
SORBATES

226 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )INSNoTable 8
Meat and meat products including poultry
Food
Food
Food Additive
Category Category
SystemName

8.3.1

8.3.1.1

8.3.1.2

Non-heat
treatedprocessed
comminutedmeat
andpoultry
products
Cured(including
salted) nonheat treatedprocessed
comminutedmeat
andpoultry
products
Cured(including
salted)anddriedprocessed
comminutedmeat
andpoultry

Recommended Note
Maximum
Level
XS98, 42
Sodium diacetate 262(ii) 1,000 mg/kg
XS89,
XS98
500 mg/kg
XS 89,TOCOPHEROL
XS 98
STertiary319
100 mg/kg
XS 89,
butylhydroquinon
XS 98,e (TBHQ)
15, 130,162]
beta-Carotenes,
160a(ii 20 mg/kg
118
vegetable)

Canthaxanthin

INS
No

161g

100 mg/kg

118,4

Isopropyl citrate 384
Natamycin
235(Pimaricin)
BENZOATES
Sunsetyellow 110
FCF

200 mg/kg
20 mg/kg

3, 81

227 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )1,000 mg/kg
100 mg/kg

3,13

Table 8
Meat and meat products including poultry
Food
Food
Food Additive
Category Category
SystemNameproducts

INS
No

Recommended Note
Maximum
Level

8.3.1.3

Sulphur dioxide
Fermented
non-heat
treatedprocessed
comminutedmeat
andpoultryprodu
cts

220

450 mg/kg

8.3.2

Heat-treatedprocessed
comminutedmeat
andpoultry
products(cannedcooked ham,cannedluncheonmeat, canned
choppedmeat)

Sucroglycerides

474

5,000 mg/kg

Brilliant
FCF

blue 133

CAROTENOID
S
beta-Carotenes,
vegetable
ETHYLENE
DIAMINETETRAACETATES(EDTA)
Sucroglycerides

SunsetFCF

228 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )200 mg/kg

20 mg/kg
20 mg/kg
52[160
a(ii)]

474

yellow 110

Sausages&sausagemeat
containing cereals
andcondime
nts
XS98,
XS89,
XS97,
XS96, 4
XS98,
XS 89
XS89,
XS98

35 mg/kg

XS89,
XS98, 215,000 mg/kg

XS89, ,
XS98, 15200 mg/kg

XS89,
XS98,

Table 8
Meat and meat products including poultry
Food
Food
Food Additive
Category Category
SystemName
52[TOCOPHER
OLS
8.3.3

8.4

Frozenprocessed
comminutedmeat
andpoultry
products

Ediblecasings

INS
No

Recommended Note
Maximum
Level
500 mg/kg
XS 89 ,XS 98]

Mineral oil, high 905d
viscosity
Brilliantblue 133
FCF

950 mg/kg

3

200 mg/kg

SunsetFCF

200 mg/kg

100
mg/kg inother
thancooked.
XS89,
XS98
XS97,
XS96, 4100
mg/kg inother
thancooked.
XS89,
XS98

yellow 110

Paprika oleoresin 160c(i)
ASCORBYL
ESTERS
Brilliantblue 133FCF

GMP

CAROTENOID
S

100 mg/kg

Fast green FCF
229 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )1435,000 mg/kg

10

100 mg/kg

XS98,
XS89,
XS97,
XS96, 4
XS98,
XS 89

100 mg/kg

3

Table 8
Meat and meat products including poultry
Food
Food
Food Additive
Category Category
System
Name
Grape
skin
extract
HYDROXYBENZOATES,PARAIRON OXIDESPHOSPHATESPOLYSORBAT
ES

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

INS
No
163
(ii)

Recommended Note
Maximum
Level
5,000 mg/kg
36 mg/kg

27

1,000 mg/kg
1,100 mg/kg
1,500 mg/kg

72
33
XS97,
XS96

Table 9
Fish and fish products, including molluscs, crustaceans, and echinoderms
Food
Food
Food
INS No Recommende Note
Categor Category
Additived Maximum
y
Name
Level
System
9.0
Fish and fish
products,
includingmolluscs,
crustaceans,andechinoderms
9.1
Fresh fish andfish products,
No additives permitted
includingmolluscs,
crustaceans,andechinoderms
No additives permitted
9.1.1
Fresh fish
100mg/kg
44
9.1.2
Fresh
SULFITES
molluscs,
crustaceans,andechinoderms
950
200 mg/kg
144 , 188
9.2
Processed fish Acesulfame
andfish potassium
products,
Aspartame951
300 mg/kg
144 , 191
including
100 mg/kg
95
CAROTENO
molluscs,
IDS
crustaceans,
Caramel III - 150c
30,000 mg/kg
andammonia
echinoderms
caramelCaramel IV – 150d
30,000 mg/kg 95
sulfite231 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Table 9
Fish and fish products, including molluscs, crustaceans, and echinoderms
Food
Food
Food
INS No Recommende Note
Categor Category
Additived Maximum
y
Name
Level
Systemammonia
caramel
1,000 mg/kg
109.2.1
Frozenfish, ASCORBYL
fish fillets, and ESTERS
fish products, Ascorbic acid 300
GMP
includingmolluscs,
crustaceans,and320200mg/kg
15, 180echinoderms(f Butylatedrozen shrimps hydroxyanisol
orprawns, e (BHA)
frozenButylated
321
200mg/kg
15, 180
lobsters,frozen hydroxytoluen
squid , frozen e (BHT)fin fish and170(i)
GMP
95
frozenfish Calcium
carbonate
fillets)
Canthaxanthin 161g
35 mg/kg
95
Citric acid330
GMP
61 , 257
ETHYLENE
DIAMINETETRAACETATES(EDTA)
PHOSPHATESRIBOFLAVINSSULFITES
232 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )75 mg/kg

21

2,200 mg/kg

33

300 mg/kg

95

100 mg/kg

44 ,139

Table 9
Fish and fish products, including molluscs, crustaceans, and echinoderms
Food
Food
Food
INS No Recommende Note
Categor Category
Additived Maximum
y
Name
Level
System
Sodium331(i)
GMP
61
dihydrogencitrateTripotassium
332(ii)
GMP
61
citrateAcetylated
1414
GMP
29
distarch
phosphate
Agar
406
GMP
3, 53, 29
Alginic acid
400
GMP
29
Ammonium
403
GMP
29
alginate
Calcium
404
GMP
29
alginate
Carobbean 410
GMP
37
gum
Carrageenan
407
GMP
37
Citricand 472c
GMP
29
fatty
acid
estersofglycerolDextrins,
1400
GMP
3, 53, 29roasted starch
Gellan gum
418
GMP
29
Guar gum
412
GMP
37, 73Gumarabic 414
GMP
29(acacia gum)
Hydroxypropy 463
GMP29
l cellulose
Hydroxypropy 464
GMP29
233 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Table 9
Fish and fish products, including molluscs, crustaceans, and echinoderms
Food
Food
Food
INS No Recommende Note
Categor Category
Additived Maximum
y
Name
Level
Systemlmethylcellulose
Hydroxypropy 1440
GMP
29
l starch
Aceticand 472a
GMP
29
fatty
acid
estersofglyceroKaraya gum
416
GMP
29
Lacticand 472b
GMP
29
fatty
acid
estersofglycerolLecithins322(i),
GMP
29(ii)
Magnesium
511
GMP
29
chloride
Mannitol
421
GMP
29
Methyl
461
GMP
37cellulose
Methyl ethyl 465
GMP
29
cellulose
Oxidized
1404
GMP
29
starchPectins
440
GMP
16,37
Polydextroses 1200
GMP
29
Potassium
402
GMP
29
alginate
Potassium
508
GMP
29
chloride234 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Table 9
Fish and fish products, including molluscs, crustaceans, and echinoderms
Food
Food
Food
INS No Recommende Note
Categor Category
Additived Maximum
y
Name
Level
SystemPotassium
332(i)
GMP
61
dihydrogencitratePowdered
460(ii)GMP
29cellulose
Processed
407a
GMP
37
eucheumasea
weed
Salts
of 470(i)GMP71, 29myristic,
palmitic andstearic acids
with ammonia,
calcium,
potassium andsodium
Trisodium
331(iii) GMP
61
citrateSalts of oleic 470(ii)
GMP
29
acid
with
calcium,
potassium andsodium
Sodium401
GMP
37
alginate
Carboxymethy 466
GMP
l cellulose
Tara gum
417
GMP
29, 73
Tragacanth
413
GMP
29
gum
235 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Table 9
Fish and fish products, including molluscs, crustaceans, and echinoderms
Food
Food
Food
INS No Recommende Note
Categor Category
Additived Maximum
y
Name
Level
SystemTricalcium
333(iii) GMP
29
citrateTrisodium
331(iii) GMP
61
citrateXanthan gum 415
GMP
37
Trisodium
331(iii) GMP
61
9.2.2
Frozenbattered fish, citratefish fillets and ASCORBYL
1,000 mg/kg
10
fish products, ESTERS
includingAmmonium503(i)
GMP
41
molluscs,
carbonate
crustaceans,
Ascorbic acid, 300
GMP
andLechinoderms
Butylated
320200mg/kg
15, 180hydroxyanisole (BHA)
Butylated
321
hydroxytoluene (BHT)

200mg/kg

15, 180

Citric acid330
ETHYLENE
DIAMINETETRAACETATES(EDTA)
Fumaric acid
297
Malic
acid, 296
DLPHOSPHAT

GMP
75 mg/kg

61
21

GMP
GMP

41
41

2,200 mg/kg

33

236 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Table 9
Fish and fish products, including molluscs, crustaceans, and echinoderms
Food
Food
Food
INS No Recommende Note
Categor Category
Additived Maximum
y
Name
Level
SystemES
Potassium
501(i)
GMP
41
carbonate
Potassium
332(i)
GMP
61
dihydrogencitratePotassium
501(ii)GMP
41hydrogencarbonate
Sodium500(i)
GMP
41
carbonate
Sodium331(i)
GMP
61
dihydrogencitrateSodium365
GMP
41
fumarates
Sodium500(ii)GMP
41hydrogencarbonate
Sodium500(iii) GMP
41
sesquicarbonate
200 mg/kg
15, 46
THIODIPROPIONATES
Acetylated
1414
distarch
phosphate
Agar
406
Carob
bean 410
gum
237 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )

GMP

63

GMP
GMP

29
177

Table 9
Fish and fish products, including molluscs, crustaceans, and echinoderms
Food
Food
Food
INS No Recommende Note
Categor Category
Additived Maximum
y
Name
Level
SystemCarrageenan
407
GMP
177
Citricand 472c
GMP
129
fatty
acid
estersofglycerolDextrins,
1400
GMP
29
roasted starch
Gellan gum
418
GMP
29
Guar gum
412
GMP
177
Gum
arabic 414
GMP
29(acacia gum)
Hydroxypropy 463
GMP63
l cellulose
Hydroxypropy 464
GMP63lmethylcellulose
Hydroxypropy 1440
GMP
63
l starch
Aceticand 472a
GMP
29
fatty
acid
estersofglyceroKaraya gum
416
GMP
29
Lacticand 472b
GMP
29
fatty
acid
estersofglycerol
Magnesium
511
GMP
29
chloride
Mannitol
421
GMP
29
238 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Table 9
Fish and fish products, including molluscs, crustaceans, and echinoderms
Food
Food
Food
INS No Recommende Note
Categor Category
Additived Maximum
y
Name
Level
SystemMethyl
461
GMP
177
cellulose
Methyl ethyl 465
GMP
63
cellulose
Oxidized
1404
GMP
63
starchPectins
440
GMP
177
Powdered
460(ii)GMP
29cellulose
Processed
407a
GMP
177
eucheumasea
weed
Salts
of 470(i)GMP71
myristic,
palmitic andstearic acids
with ammonia,
calcium,
potassium andsodiumSalts of oleic 470(ii)
GMP
29
acid
with
calcium,
potassium andsodium
Sodium401
GMP
210
alginate
Carboxymethy 466
GMP177
l cellulose
Tara gum
417
GMP
29, 73239 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Table 9
Fish and fish products, including molluscs, crustaceans, and echinoderms
Food
Food
Food
INS No Recommende Note
Categor Category
Additived Maximum
y
Name
Level
SystemTragacanth
413
GMP
29
gum
Xanthan gum 415
GMP
177
Acetylated
1422
GMP
63
distarchadipateAcid-treated
1401
GMP
63
starchAlkaline
1402
GMP
63
treated starch
Hydroxypropy 1442
GMP
63
ldistarch
phosphate
Lecithins322(i), GMP
63(ii)
Starch acetate 1420
GMP
63
Monostarch
1410
GMP
63
phosphate
Tripotassium
332(ii)
GMP
61
citratePhosphated
1413
GMP
63
distarch
phosphate
40 mg/kg
95
9.2.3
FrozenCHLOROPH
mincedand YLLS, ANDcreamed fish CHLOROPH
products
YLLIN
including
COPPER
molluscs,
COMPLEXE
crustaceans,S240 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Table 9
Fish and fish products, including molluscs, crustaceans, and echinoderms
Food
Food
Food
INS No Recommende Note
Categor Category
Additived Maximum
y
Name
Level
SystemGrapeskin 163(ii)
GMP
95
and
extractechinoderms
2,200 mg/kg
33
PHOSPHATES
Ponceau 4R
124
100 mg/kg
95
Sunset yellow 110
100 mg/kg
95
FCF
Agar
406
GMP
Carob
bean 410
GMP
gum
Carrageenan
407
GMP
Dextrins,
1400
GMP
roasted starch
Gellan gum
418
GMP
Guar gum
412
GMP
Karaya gum
416
GMP
Mannitol
421
GMP
Processed
407a
GMP
eucheumasea
weed
Sodium401
GMP
alginate
Tripotassium
332(ii)
GMP
citrateTrisodium
331(iii) GMP
citrateTara gum
417
GMP
Xanthan gum 415
GMP
Ascorbic acid, 300
GMP
9.2.4
Cookedand/or fried L241 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Table 9
Fish and fish products, including molluscs, crustaceans, and echinoderms
Food
Food
Food
INS No Recommende Note
Categor Category
Additived Maximum
y
Name
Level
System170(i)
GMP
fish and fish Calcium
carbonateproducts,
including
Fumaric acid297
GMP
molluscs,
Magnesium
504(i)
GMP
crustaceans,carbonate
andMagnesium
528
GMP
echinodermshydroxide
Magnesium
504(ii)
GMP
hydroxide
carbonateMalicacid, 296
GMP
DLPotassium
332(i)
GMP
dihydrogencitrateSodium331(i)
GMP
dihydrogencitrateSodium365
GMP
fumarates
Tricalcium
333(iii) GMP
citrateTripotassium
332(ii)
GMP
citrateTrisodium
331(iii) GMP
citrate
1414
GMP
241
9.2.4.1
Cooked fish Acetylated
andfish distarch
phosphate
products
Allura red AC 129
100 mg/kg
95
242 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Table 9
Fish and fish products, including molluscs, crustaceans, and echinoderms
Food
Food
Food
INS No Recommende Note
Categor Category
Additived Maximum
y
Name
Level
SystemCarobbean 410
GMP
241
gum
Brilliant blue 133
200 mg/kg
95
FCF
Dextrins,
1400
GMP
241
roasted starch
Hydroxypropy 1440
GMP
241
l starch
Gellan gum
418
GMP
241
Karaya gum
416
GMP
241
30 mg/kg
62 ,95CHLOROPH
YLLS, ANDCHLOROPH
YLLIN
COPPERCOMPLEXE
S
Calcium
170(i)
GMP
carbonate
Oxidized
1404
GMP
241
starchProcessed
407a
GMP
241
eucheuma
seaweedbeta160a(ii) 1,000 mg/kg
95
Carotenes,
vegetable
50 mg/kg
21
ETHYLENE
DIAMINETETRA
243 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Table 9
Fish and fish products, including molluscs, crustaceans, and echinoderms
Food
Food
Food
INS No Recommende Note
Categor Category
Additived Maximum
y
Name
Level
SystemACETATES(EDTA)
Fast
green 143
200 mg/kg
FCF
Grapeskin 163(ii)500 mg/kg
95
extract
Indigotine
132
200 mg/kg
95(Indigocarmine)2,200 mg/kg
33
PHOSPHATES
Ponceau 4R
124
200 mg/kg
95
300 mg/kg
95
RIBOFLAVINSTragacanth
413
GMP
241
gum
500 mg/kg
SACCHARI
NS
2,000 mg/kg
42
SORBATES
Sodium365
GMP
fumarate
Sunset yellow 110
200 mg/kg
95
FCF
Xanthan gum 415
GMP241, 327
Allura red AC 129
100 mg/kg
9.2.4.2
Cookedmolluscs,
Aluminium
523
200 mg/kg
6,250
crustaceans,ammoniumandsulfateechinoderms
2,000 mg/kg
13, 82BENZOATE
244 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Table 9
Fish and fish products, including molluscs, crustaceans, and echinoderms
Food
Food
Food
INS No Recommende Note
Categor Category
Additived Maximum
y
Name
Level
SystemS
Brilliant blue 133
200 mg/kg
95
FCF
beta160a(ii) 1,000 mg/kg
Carotenes,
vegetable
Grapeskin 163(ii)1,000 mg/kg
extract
2,200 mg/kg
PHOSPHATES
Ponceau 4R
124
200 mg/kg
300 mg/kg
RIBOFLAVI
NS2,000 mg/kg
42, 82
SORBATES
150 mg/kg
44
SULFITES
Sunset yellow 110
200 mg/kg
FCF
GMP
41
9.2.4.3
Fried fish and Hydroxypropy 1440
fish products, l starch
including
Processed
407a
GMP
41
molluscs,
eucheuma
crustaceans,seaweedandAcetylated
1414
GMP
41
echinoderms
distarch
phosphateCarobbean 410
GMP
41
gum
Dextrins,
1400
GMP
41
roasted starch
Gellan gum
418
GMP
41
245 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Table 9
Fish and fish products, including molluscs, crustaceans, and echinoderms
Food
Food
Food
INS No Recommende Note
Categor Category
Additived Maximum
y
Name
Level
System40 mg/kg
95,41
CHLOROPHYLLS ANDCHLOROPH
YLLIN
COPPERCOMPLEXES
Karaya gum
416
GMP
41
Oxidized
1404
GMP
41
starchGrapeskin 163(ii)1,000 mg/kg
95
extract
Tragacanth
413
GMP
41
gum
Xanthan gum 415
GMP
Allura red AC 129
100 mg/kg
22
9.2.5
Smoked,dried,
200 mg/kg
BENZOATE
fermented,
S
and/or salted Butylated
320
200 mg/kg
15, 196
fish and fish hydroxyanisol
products,
e (BHA)
including
Butylated
321
200 mg/kg
15, 196
molluscs,
hydroxytoluen
crustaceans,e (BHT)andechinoderms
200 mg/kg
CHLOROPH(Dried shark YLLS AND
fins,
CHLOROPH
Saltedfish/ YLLINCOPP
dried
salted ER
246 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Table 9
Fish and fish products, including molluscs, crustaceans, and echinoderms
Food
Food
Food
INS No Recommende Note
Categor Category
Additived Maximum
y
Name
Level
Systemfish)
COMPLEXE
S
Calciumcarbonate
Canthaxanthin
betaCarotenes,
vegetable
Fast
green
FCF
Fumaric acid
Grape
skin
extractIRON
OXIDES
Magnesium
carbonate
Indigotine(Indigocarmine)Magnesiumhydroxide
Magnesiumhydroxide
carbonate
Malic
acid,
DLPonceau 4R
Potassium
dihydrogen
247 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )170(i)

GMP

161g
160a(ii)

15 mg/kg
1,000 mg/kg

143

100 mg/kg

297
163(ii)

GMP
1,000 mg/kg

266, 267

250 mg/kg

22

GMP

22

504(i)
132

266, 267

22
100 mg/kg

528

GMP

266, 267

504(ii)

GMP

266, 267

296

GMP

266, 267

124
332(i)

100 mg/kg
GMP

266, 267
22

Table 9
Fish and fish products, including molluscs, crustaceans, and echinoderms
Food
Food
Food
INS No Recommende Note
Categor Category
Additived Maximum
y
Name
Level
SystemcitratePropyl gallate 310
100 mg/kg
266, 267
300 mg/kg
15, 196
RIBOFLAVI
NS
52
[1000
42
SORBATES
mg/Kg]
30 mg/kg
SULFITES
Sodium331(i)
GMP
44
dihydrogencitrateSodium365
GMP
266, 267
fumarate
Sunset yellow 110
100 mg/kg
266, 267
FCF
Acetylated
1414
GMP
22
distarch
phosphate
Agar
406
GMP
300
Carrageenan
407
GMP
300
Citricand 472c
GMP
300
fatty
acid
estersofglycerol
Guar gum
412
GMP
300
Gum
arabic 414
GMP300(acacia gum)
Hydroxypropy 463
GMP300
l cellulose
Hydroxypropy 464
GMP
300
l
methyl248 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Table 9
Fish and fish products, including molluscs, crustaceans, and echinoderms
Food
Food
Food
INS No Recommende Note
Categor Category
Additived Maximum
y
Name
Level
Systemcellulose
Hydroxypropy 1440
GMP
300
l starch
Lacticand 472b
GMP
300
fatty
acid
estersofglycerol
Magnesium
511
GMP
300
chloride
Mannitol
421
GMP
300
Methyl
461
GMP
300
cellulose
Methyl ethyl 465
GMP
300
cellulose
Oxidized
1404
GMP
300
starchPectins440
GMP
300
Powdered
460(ii)GMP
300
cellulose
Processed
407a
GMP
300
eucheuma
seaweedSalts
of 470(i)GMP300
myristic,
palmitic andstearic acids
with ammonia,
calcium,
potassium andsodium249 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Table 9
Fish and fish products, including molluscs, crustaceans, and echinoderms
Food
Food
Food
INS No Recommende Note
Categor Category
Additived Maximum
y
Name
Level
SystemSalts of oleic 470(ii)
GMP
300
acid
with
calcium,
potassium andsodium
Sodium401
GMP
300
alginate
Carboxymethy 466
GMP300
l cellulose
Tara gum
417
GMP
300
Tragacanth
413
GMP
300
gum
Xanthan gum 415
GMP
300
Lecithins322(i), GMP
300(ii)
Aceticand 472a
GMP
300
fatty
acid
estersofglycerolAcesulfame
950
200 mg/kg
144, 188
9. 3
Semi
preserved fish potassium
andfish Aspartame951
300 mg/kg
144, 191
products
Aspartame962
200 mg/kg
113
includingacesulfame
molluscs,
salt
crustaceans,
2,000 mg/kg
13, 120BENZOATE
andSechinoderms
Butylated
320
200 mg/kg
15, 180hydroxyanisole (BHA)250 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Table 9
Fish and fish products, including molluscs, crustaceans, and echinoderms
Food
Food
Food
INS No Recommende Note
Categor Category
Additived Maximum
y
Name
Level
SystemButylated
321
200 mg/kg
15, 180hydroxytoluene (BHT)
100 mg/kg
100, 95
CAROTENO
IDS
Caramel III - 150c
30,000 mg/kg 95
ammonia
caramelSucralose955
120 mg/kg
144(Trichlorogala
ctosucrose)
Caramel IV – 150d
30,000 mg/kg 95
sulfiteammonia
caramelNeotame961
10 mg/kg

9.3.1

HYDROXYBENZOATES,
PARA-

1,000 mg/kg

27

SORBATESFish and fish PHOSPHAT
products
ES
including
SACCHARI
molluscs,NS
crustaceans,andechinoderms,
marinated
and/or in jelly

1,000 mg/kg
2,200 mg/kg

42
33

160 mg/kg

144

251 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Table 9
Fish and fish products, including molluscs, crustaceans, and echinoderms
Food
Food
Food
INS No Recommende Note
Categor Category
Additived Maximum
y
Name
Level
System
250 mg/kg
21
9.3.2
Fish and fish ETHYLENE
products
DIAMINE
including
TETRA
molluscs,
ACETATES
crustaceans(EDTA)
and2,200 mg/kg
33
PHOSPHAT
echinoderms, ES
pickled and/or SACCHARI
160 mg/kg
144
in brine
NS
Allura red AC 129
100 mg/kg
9.3.3
Salmonsubstitutes,
Brilliant blue 133
100 mg/kg
caviarand FCFother fish roe CHLOROPH
200 mg/kg
products
YLLS ANDCHLOROPH
YLLINCOPPERCOMPLEXE
S
Canthaxanthin 161g
15 mg/kg
beta160a(ii) 1,000 mg/kg
Carotenes,
vegetable
Fastgreen 143
100 mg/kg
FCF
Grapeskin 163(ii)1,500 mg/kg
extract
100 mg/kg
IRON
OXIDES
Indigotine
132
100 mg/kg
252 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Table 9
Fish and fish products, including molluscs, crustaceans, and echinoderms
Food
Food
Food
INS No Recommende Note
Categor Category
Additived Maximum
y
Name
Level
System(Indigocarmine)2,200 mg/kg
33
PHOSPHATES
52
Ponceau 4R[124]
200 mg/kg
300 mg/kg
RIBOFLAVINS
Sunset yellow 110
100 mg/kg
9.3.4
Semipreserved fish FCF
andfish Allura red AC 129
100 mg/kg
products
75 mg/kg
95
CHLOROPH
including
YLLS ANDmolluscs,
CHLOROPH
crustaceans
YLLIN
and
COPPERechinoderms
COMPLEXE(e.g.
fish S
paste),
50 mg/kg
95
IRON
excluding
OXIDES
products
of Indigotine
132
100 mg/kg
food(Indigocategories
carmine)9.3.1 –9.3.3
2,200 mg/kg
33
PHOSPHATES
Ponceau 4R
124
100 mg/kg
300 mg/kg
RIBOFLAVI
NS
160 mg/kg
144
SACCHARI
NS
Acesulfame
950
200 mg/kg
144, 188
9.4
Fully
253 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Table 9
Fish and fish products, including molluscs, crustaceans, and echinoderms
Food
Food
Food
INS No Recommende Note
Categor Category
Additived Maximum
y
Name
Level
Systempotassium
preserved
including
Aspartame951
300 mg/kg
144, 191
cannedor Aspartame962
200 mg/kg
113
fermented fish acesulfame
andfish salt
products, and CAROTENO
100 mg/kg
95
molluscs,
IDS
crustaceans,
Butylated
320
200 mg/kg
15, 180
andhydroxyanisol
echinoderms(c e (BHA)
anned fin fish,
Butylated
321
200 mg/kg
15, 180cannedhydroxytoluen
shrimp,e (BHT)
cannedsardines,
500 mg/kg
95
CHLOROPH
cannedYLLS ANDsalmon,CHLOROPH
canned crab YLLIN
meat, canned COPPER
tuna
and COMPLEXE
bonito)S,
Canthaxanthin 161g
Caramel III - 150c
ammonia
caramelCaramel IV – 150d
sulfiteammonia
caramelbeta160a(ii)254 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )15 mg/kg
30,000 mg/kg

50

30,000 mg/kg

95

500 mg/kg

Table 9
Fish and fish products, including molluscs, crustaceans, and echinoderms
Food
Food
Food
INS No Recommende Note
Categor Category
Additived Maximum
y
Name
Level
SystemCarotenes,
vegetable
21
ETHYLENE
340 mg/kg
DIAMINETETRAACETATES(EDTA)
50 mg/kg
95
IRON
OXIDE
Neotame961
10 mg/kg
2,200 mg/kg
33
PHOSPHATES
500 mg/kg
95
RIBOFLAVI
NS
200 mg/kg
144
SACCHARI
NS
150 mg/kg
44, 140SULFITES
Sucralose955
120 mg/kg
144(Trichlorogala
ctosucrose)
Carboxy
466
GMP
methylcellulose

255 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )256 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Table 10
Eggs and eggs products
Food
Food
category CategorysystemName
10.0

Food Additive

10.1

Eggs andegg products
Fresh egg

10.2

Egg products

10.2.1Liquidegg BENZOATES
products
PHOSPHATES

INS
No

Notes
Recommend
ed Maximum
Level

No additives permitted
Lauric arginate 243
ethyl ester

SORBATES
Triethyl citrate
AceticglacialCitric acid1505

200 mg/kg
5,000 mg/kg
4,400 mg/kg

13
67, 335,000 mg/kg
2,500 mg/kg

42acid, 260

GMP

330

GMP

Lactic acid L-, D- 270
and DLSodium acetate
262(i)

GMP

SodiumdihydrogencitrateSodium lactate

331(i)

GMP

325

GMP

Trisodium citrate

GMP

Agar
Calcium alginate
Carob bean gum
Carrageenan
Gellan gum

331(iii
)
406
404
410
407
418

Guar gum

412

GMP

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

GMP

GMP
GMP
GMP
GMP
GMP

Table 10
Eggs and eggs products
Food
Food
category CategorysystemName

Food Additive

INS
No

Notes

Gum
arabic(Acacia
gum)
Karaya gum

414

Recommend
ed Maximum
Level
GMP

416

GMP

Konjac flour

425

GMP

Lecithins322(i), GMP(ii)
Micro crystalline 460(i) GMP
cellulose(cellulose gel)
Pectins
440
GMP
Polydextroses
Processed
eucheuma
seaweedSalts of myristic,
palmitic
andstearic acids withammonia,
calcium,
potassiumandsodium
Sodium alginate

1200
407a

GMP
GMP

470(i)

GMP

401

GMP

Tara gum

417

GMP

52

10.2.2

Frozen[omit
Xanthan gum
Carboxymethyl
celluloseegg PHOSPHATES

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

]
415
466

GMP
GMP
1,290 mg/kg

67, 33

Table 10
Eggs and eggs products
Food
Food
category CategorysystemNameproducts

Food Additive

INS
No

Notes

260

Recommend
ed Maximum
Level
1,000 mg/kg 42
GMP

330
270

GMP
GMP

262(i)

GMP

SodiumdihydrogencitrateSodium lactate

331(i)

GMP

325

GMP

Trisodium citrate

331(iii GMP
)
406
GMP

SORBATES
Aceticacid,
glacialCitric acid
Lactic acid L-, Dand DL
Sodium acetate

Agar
Calcium alginate
Carob bean gum
Carrageenan
Gellan gum
Guar gumGumarabic(Acacia
gum)
Karaya gum
Konjac flour
Lecithins

404
410
407
418
412
414

416
425
322(i),(ii)
Micro crystalline 460(i)cellulose(cellulose gel)259 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )

GMP
GMP
GMP
GMP
GMP
GMP

GMP
GMP
GMP
GMP

Table 10
Eggs and eggs products
Food
Food
category CategorysystemName

Food AdditiveINS
No

Mannitol
421
Mono- and di- 471
glyceridesoffatty acids
Pectins440

10.2.3

Notes
Recommend
ed Maximum
Level
GMP
GMP

GMP

Polydextrose
Processed
eucheuma
seaweedSalts of myristic,
palmitic
andstearic acids withammonia,
calcium,
potassiumandsodium
Sodium alginate

1200
407a

GMP
GMP

470(i)

GMP

401

GMP

Tara gum

417

GMP

Carboxymethyl
cellulose
Xanthan gum
ETHYLENE
DIAMINETETRAACETATES(EDTA)
52
[omit

466

GMP

415

GMP
200 mg/kg

Triethyl citrate
Dried and/or Diacetyltartaric

1505
472e

260 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )21, 47]2,500 mg/kg
5,000 mg/kg

47

Table 10
Eggs and eggs products
Food
Food
category CategorysystemNameheatcoagulated
egg products

10.3
10.4

Food AdditiveINSNoand fatty acid
esters of glycerol
ETHYLENE
DIAMINETETRAACETATES(EDTA)SORBATES
Triethyl citrate
1505
PHOSPHATES

Preserved
eggs
Egg
based Acesulfame
desertse.g. potassium
custardASCORBYL
ESTERS
Aspartame
BENZOATES
Lauric arginate
ethyl ester
NeotamePHOSPHATES

Recommend
ed Maximum
Level

200 mg/kg

21, 471,000 mg/kg
2,500 mg/kg
1,000 mg/kg

42
47
33

350 mg/kg

188

500 mg/kg

10, 2

951

1,000 mg/kg
1,000 mg/kg

191
13

243

200 mg/kg

961

100 mg/kg
1,400 mg/kg

950

POLYSORBAT
ES
Propyl gallate
310
Propylene glycol 477
esters of fatty
acids
SACCHARINSSORBATES
261 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )

Notes

33

3,000 mg/kg
90 mg/kg
15, 2
40,000 mg/kg

100 mg/kg
1,000 mg/kg

144
42

Table 10
Eggs and eggs products
Food
Food
category CategorysystemName

Food Additive

INS
No

Steviol
960
glycosides
Sucralose955(trichlorogalactos
ucrose)Sucroglycerides
474
Allura red AC

Notes
Recommend
ed Maximum
Level
330 mg/kg
26
400 mg/kg

5,000 mg/kg

129

100 mg/kg

BrilliantBlue 133FCF
CAROTENOIDS
CHLOROPHYLLS
AND
CHLOROPHYL
LINS, COPPERCOMPLEXES
Canthaxanthin
161g

100 mg/kg

CaramelIVSulfite ammonia
CaramelCaramel III –ammonia caramelbeta-Carotenes,
vegetable
Fast green FCF

20,000 mg/kg

150d

300 mg/kg

15 mg/kg

52[150 20,000 mg/kgc]160a(i 1,000 mg/kgi)
143
100 mg/kg

Sunsetyellow 110
FCF
Indigotine
132(Indigo carmine)262 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )150 mg/kg

50 mg/kg
100 mg/kg

Table 10
Eggs and eggs products
Food
Food
category CategorysystemName

Food Additive

Ponceau 4R
RIBOFLAVINS

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

INS
No

124

Notes
Recommend
ed Maximum
Level
50 mg/kg
200 mg/kg

Table 11
Sweeteners including honey
Food
Food
Food AdditiveINS
Category CategoryNosystemName
11.0
Sweeteners
including
honey
11.1
Refined and No additives permitted
raw sugars
11.1.1White sugar, SULFITES
dextroseanhydrous,
dextrosemonohydrate,
fructose(dextrose)
Refined Sugar SULFITES
11.1.2

Powderedsugar,
powdereddextrose (icing
sugar)

Calcium silicate
Magnesium
carbonatecarbonatesofcalcium
Magnesium
silicate, synthetic
Silicatesofaluminiumor
sodium(aluminium
silicate, sodium
alluminosilicate,calcium
aluminium
silicate)
PHOSPHATESSULFITES

264 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Recommende Notes
d Maximum
Level

15 mg/kg

44

20 mg/kg

552
504(i)

15,000 mg/kg
15,000 mg/kg

170(i)

15,000 mg/kg

553(i)

15,000 mg/kg

559,
554,
556

15,000 mg/kg

6,600 mg/kg
20 mg/kg

56
56

56

56,33
44

Table 11
Sweeteners including honey
Food
Food
Food AdditiveINS
Category CategoryNosystemName
Silicon dioxide, 551
amorphous
11.1.3Softwhite SULFITES
sugar,
soft
brown sugar,
glucose syrup,
dried glucose
syrup,
raw
cane
sugar,
khandsarisugar(sulphursugar), burasugar
No additives permitted
Khandsarisugar (desi)
11.1.3.1
Dried glucose SULFITES
syrup
for
manufactureofsugar
confectionery(dried glucose
syrup)
11.1.3.2
Glucose syrup SULFITES
for
manufactureofsugar
confectionery(golden syrup)
No additives permitted
11.1.4
Lactose11.1.5
Plantation or SULFITES
mill
white
265 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Recommende Notes
d MaximumLevel
15,000 mg/kg 56
150 mg/kg

44, 11120 mg/kg

111,4420 mg/kg

111,4470 mg/kg

44

Table 11
Sweeteners including honey
Food
Food
Food Additive
Category CategorysystemNamesugar(plantation
white sugar,
cube
sugar,
misri)
52[11.1.6
Gur
or Sulfites
Jaggery52[11.1.6.1

11.1.6.2
11.1.6.3
11.2

11.3

Cane
Jaggery/Gur
Palm
Jaggery/Gur
Date
Jaggery/Gur]
Brown sugar SULFITES
excluding
productsoffood category
11.1.3Sugar
RIBOFLAVINS
solutions andsyrups, also(partially)
inverted,
SULFITES
includingtreacleandmolasses,
excluding266 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )INSNo

Recommende Notes
d Maximum
Level

50 mg/Kg

Residue
not toexceed
50mg/Kg in theend
product]

40 mg/kg

44

300 mg/Kg

70 mg/kg

44

Table 11
Sweeteners including honey
Food
Food
Food Additive
Category CategorysystemNameproductsoffood category
11.1.3
11.4
Other sugars ASCORBYL
andsyrups ESTERS(e.g.
xylose, Acesulfame
maple syrup, potassium
sugar
Acetic and fatty
toppings)
acid esters ofglycerolAcetylated
distarch adipate
Acetylated
distarch
phosphate
Acid-treatedstarchAgar
Alginic acid
75

INS
No

Recommende Notes
d Maximum
Level

200 mg/kg

10950

1,000 mg/kg

472a

GMP

159,
188
258

1422

GMP

258

1414

GMP

258

1401

GMP

258

406
400

GMP
GMP

258
258

1402

GMP

258

129
403

200 mg/kg
GMP

258

951

3,000 mg/kg[Omitted]

Alkaline treatedstarchAllura red AC
Ammoniumalginate
Aspartame
BENZOATES
Bleached starch
CAROTENOID
S
267 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )1,000 mg/kg
GMP
50 mg/kg

159,
191
13
258
217

Table 11
Sweeteners including honey
Food
Food
Food Additive
Category CategorysystemName
CHLOROPHYLLS
AND
CHLOROPHYL
LINS, COPPERCOMPLEXES
Calcium acetate
Calcium alginate
Canthaxanthin
Caramel III
ammonia caramel
Carob bean gum
beta-Carotenes,
vegetable
Carrageenan
Citric and fatty
acid esters ofglycerolDistarch
phosphate
Gellan gum
Guar gumGumarabic(Acacia gum)
HYDROXYBENZOATES,PARAHydroxypropyl
cellulose
Hydroxypropyl
distarch
phosphate
268 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )INSNo

Recommende Notes
d Maximum
Level
64 mg/kg
62

263
404
161g
150c

GMP
GMP
15 mg/kg
50,000 mg/kg

258
259

410
160a(i
i)
407
472c

GMP
50 mg/kg

258

GMP
GMP

258
258

1412

GMP

258

418
412
414

GMP
GMP
GMP

258
258
258

100 mg/kg

27

463

GMP

258

1442

GMP

258

100

Table 11
Sweeteners including honey
Food
Food
Food Additive
Category CategorysystemName
Hydroxypropyl
methyl cellulose
Hydroxypropyl
starchIndigotine(Indigo carmine)
Karaya gum
Konjac flour
Lactic and fatty
acid esters ofglycerolLecithins
Magnesium
carbonate
Magnesiumchloride
Magnesiumhydroxide
Magnesiumhydroxide
carbonate
Mannitol
Methyl cellulose
Methylethyl
cellulose
Microcrystalline
cellulose(cellulose gel)Mono- and diglyceridesof269 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )

INS
No
464

Recommende Notes
d Maximum
Level
GMP
258

1440

GMP

132

300 mg/kg

416
425
472b

GMP
GMP
GMP

258
258
258

322(i), GMP(ii)
504(i) GMP

258

511

GMP

258

528

GMP

258

504(ii) GMP

258

421
461
465

GMP
GMP
GMP

258
258
258

460(i)

GMP

258

471

GMP

258

258

258

Table 11
Sweeteners including honey
Food
Food
Food Additive
Category CategorysystemNamefatty acids

INS
No

Recommende Notes
d Maximum
Level

Monostarch
phosphate
NeotameOxidized starch
PHOSPHATES
Pectins
Phosphated
distarch
phosphate
Polydextrose
Ponceau 4R

1410

GMP

258

961
1404
440
1413

70 mg/kg
GMP
1,320 mg/kg
GMP
GMP

159
258
56,33
258
258

1200
124

GMP
300 mg/kg

258
159

Potassium
alginate
Potassium
dihydrogencitratePowdered
cellulose
Processed
eucheuma
seaweedPropylene glycol
esters of fatty
acids
RIBOFLAVINSSACCHARINSSORBATESSULFITES

402

GMP

258

332(i)

GMP

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

460(ii) GMP

258

407a

GMP

258

477

5,000 mg/kg

300 mg/kg
300 mg/kg
1,000 mg/kg
40 mg/kg

159
42
44

Table 11
Sweeteners including honey
Food
Food
Food Additive
Category CategorysystemName
Salts of myristic,
palmitic
andstearic acids withammonia,
calcium,
potassiumandsodiumSalts of oleic acidwith
calcium,
potassiumandsodium
Sodium alginate
Carboxymethyl
cellulose
SodiumdihydrogencitrateStarches, enzyme
treatedSucralose(Trichlorogalacto
sucrose)Tragacanth gum
Tripotassium
citrateTrisodium citrate

11.5

Honey

INS
No
470(i)

Recommende Notes
d Maximum
Level
GMP
71, 258

470(ii) GMP

258

401
466

GMP
GMP

258
258

331(i)

GMP

258

1405

GMP

258

955

1,500 mg/kg

159,

413
GMP
332(ii) GMP

258
258

331(iii GMP)
Xanthan gum
415
GMP
No additives permitted

258

271 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )258

Table 11
Sweeteners including honey
Food
Food
Food Additive
Category CategorysystemName
Steviol
11.6
Table-topglycosides
sweeteners
includingthose
containing
high-intensity
sweeteners(saccharin
Sucralose
sodium,(Trichlorogalacto
aspartame,sucrose)acesulfame
Acesulfame
potassium,
potassium
sucralose)
75[Omitted]
Aspartame
Aspartameacesulfame salt
BENZOATES
Caramel IV –sulfite ammonia
caramelETHYLENE
DIAMINETETRAACETATES
NeotamePHOSPHATESPolyethylene
glycol
Polyvinylpyrrolid
one
SACCHARINS
272 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )

INS
No

955

Recommende Notes
d MaximumLevel
7 mg/ 100 mg In
tablet/liquidandpowderforms,
26
GMP

950

GMP

188

951
962

GMP
GMP

191

150d

2,000 mg/kg
1,200 mg/kg

13
213

1,000 mg/kg

96,21

56 ,331521

GMP
1,000 mg/kg
10,000 mg/kg

1201

3,000 mg/kg

960

961

GMP

Table 11
Sweeteners including honey
Food
Food
Food Additive
Category CategorysystemName
SORBATESINS
No

Recommende Notes
d Maximum
Level
1,000 mg/kg
42,192

Table 12
Salts, spices, soups, salads and protein products
Food
Food
Food AdditiveINS
categor Category
No
y
Name
System12.0
Salts, spices,soups,
sauces,saladsandproteinproducts
12.1
Salt and salt No additives permitted
substitutes
Calcium
170(i)
12.1.1
Salt
carbonate(including
edibleCalcium silicate
552
common salt, FERROCYANI
iron fortified DES
salt, iodized Magnesium504(i)
273 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Recommended
Maximum
Level

Note

20 g/kg
20 g/kg
10 mg/kg
20 g/kg

24, 107

Table 12
Salts, spices, soups, salads and protein products
Food
Food
Food AdditiveINS
Recommended
categor Category
No
Maximum
y
Name
Level
Systemcarbonatesalt)*
Magnesium oxide 530
GMP
Magnesium
553(i) 20 g/kg
silicate, synthetic
8,800 mg/kg
PHOSPHATES
10 mg/kg
POLYSORBATES
Salts of myristic, 470(i) 20 g/kg
palmitic
andstearic acids withammonia,
calcium,
potassiumandsodiumSilicon dioxide 551
GMP
amorphous
52[Sodium554
1,000 mg/kg
aluminosilicate]
50 mg/kg
ETHYLENE
DIAMINETETRAACETATES(EDTA)
Adipic acid355
250 mg/kg*Only the following additives permitted indouble fortified salt
Hydroxy propyl 464
GMP
methyl cellulose
Titanium dioxide 171
GMP
Diacetyl tartaric 472e
16,000 mg/kg
12.1.2
Salt
274 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )

Note

33

71

6,254

Table 12
Salts, spices, soups, salads and protein products
Food
Food
Food AdditiveINS
categor Category
No
y
Name
Systemand fatty acidsubstitutes
esters of glycerol
FERROCYANIDESPHOSPHATES
Calcium lactate
327
Citric acid330
Fumaric acid297
Lactic acid, L-, 270
D- and DL
Magnesium
528
hydroxide
Magnesium
504(ii)hydroxide
carbonate
Malic acid, dl296
Potassium
332(i)
dihydrogen citrate
Sodium acetate
262(i)
Sodium carbonate 500(i)Sodium331(i)
dihydrogen citrate
Sodium fumarates 365
Tripotassium
332(i)
citrateTrisodium citrate 331(iii)
12.2
Herbs,ASCORBYL
spices,ESTERSseasonings
Acesulfame K
950
275 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Recommended
Maximum
Level

Note

20 mg/kg

24

4,400 mg/kg
GMP
GMP
GMP
GMP
GMP
GMP

GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
500 mg/kg

102,000 mg/kg

188

Table 12
Salts, spices, soups, salads and protein products
Food
Food
Food AdditiveINS
categor Category
No
y
Name
SystemButylated320
andhydroxyanisolecondiments
(BHA)
(e.g.
seasoning for
Butylated321
instanthydroxytoluene
noodles)(BHT)

12.2.112.2.252

ETHYLENE
DIAMINETETRAACETATES(EDTA)
Neotame961
Propyl gallate
310
SORBATES
Tertiary
butyl 319
hydroquinone
POLYSORBATES
SULFITES[Herbs,spices,masalas,spice
mixturesincludingoleoresins or
extracts/deri
vatives
thereof]
Seasonings
BENZOATES
andAspartame276 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Recommended
Maximum
Level

Note

200mg/kg

15, 130200mg/kg

15, 13070 mg/kg

21

32 mg/kg
200 mg/kg
1,000 mg/kg
200 mg/kg

15, 130422,000 mg/kg
150 mg/kg

1,000 mg/kg
951

2,000 mg/kg

13

Table 12
Salts, spices, soups, salads and protein products
Food
Food
Food AdditiveINS
categor Category
No
y
Name
SystemCurcumin100
condiments
FERROCYANIDES
Lauric arginate 243
ethyl ester
PHOSPHATESPOLYSORBATES
SACCHARINS
Sucralose
SULFITES
Tartaric acid

Recommended
Maximum
Level
GMP
20 mg/kgNote

24

200 mg/kg
2,200 mg/kg

33
69
[226]

,

5,000 mg/kg

955

334

1,500 mg/kg
700 mg/kg
200 mg/kg

44

GMP[Caramel IV – 150d
10,000 mg/kg
sulfite ammonia
caramelPaprika oleoresin 160c(i GMP])
210
1,000 mg/kg
BENZOATES
52

12.3

Vinegars

Caramel III- 150cammonia caramel
Caramel IV – 150d
sulfiteammonia
caramel
HYDROXYBENZOATES,277 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )

GMP
GMP

100 mg/kg

Only inbrewedvinegarTable 12
Salts, spices, soups, salads and protein products
Food
Food
Food AdditiveINS
categor Category
No
y
Name
SystemPARA-

12.4

Mustards

Polyvinylpyrrolid
one
SULFITESASCORBYL
ESTERSETHYLENE
DIAMINETETRAACETATES(EDTA)
Acesulfame
potassium
Allura red AC
Aspartame
BENZOATES
Brilliant
blue
FCF
CAROTENOIDS
CHLOROPHYLLS
AND
CHLOROPHYL
LINS, COPPERCOMPLEXES
Caramel III
ammonia caramel
Caramel IV –sulfiteammonia

278 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )1201

Recommended
Maximum
Level

Note

40 mg/kg
100 mg/kg
500 mg/kg

38

50 mg/kg

950

350 mg/kg

129
951

100 mg/kg
350 mg/kg
1,000 mg/kg
100 mg/kg

133

300 mg/kg
500 mg/kg

150c

50,000 mg/kg

150d

50,000 mg/kg

191

Table 12
Salts, spices, soups, salads and protein products
Food
Food
Food AdditiveINS
categor Category
No
y
Name
Systemcaramelbeta-Carotenes,
vegetable
Diacetyltartaric
and fatty acid
esters of glycerol
ETHYLENE
DIAMINETETRAACETATES
Grape
skin
extract
HYDROXYBENZOATES,PARAIndigotine (Indigo
carmine)NeotamePonceau 4R
RIBOFLAVINSSACCHARINSSORBATESSULFITES
Sucralose(Trichlorogalacto
sucrose)Sunsetyellow
FCF
Tertiary279 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Recommended
MaximumLevel160a(i 1,000 mg/kg
i)472e
10,000 mg/kg

75 mg/kg

163(ii) 200 mg/kg
300 mg/kg

132

100 mg/kg

961
124

955

12 mg/kg
100 mg/kg
300 mg/kg
320 mg/kg
1,000 mg/kg
250 mg/kg
140 mg/kg

110

100 mg/kg

319

200 mg/kg

Note

Table 12
Salts, spices, soups, salads and protein products
Food
Food
Food AdditiveINS
categor Category
No
y
Name
Systembutylhydroquinone (TBHQ)
12.5
Soups
and ASCORBYL
brothsESTERS
Acesulfame
950
potassium
75

Recommended
Maximum
Level

Note

200 mg/kg
110 mg/kg[Omitted]

Allura red AC
129
Aspartame951
BENZOATES
Brilliantblue
FCF
Butylated
320hydroxyanisole(BHA)

100 mg/kg
1,200 mg/kg
500 mg/kg
100 mg/kg
200mg/kg

15, 130

Butylatedhydroxytoluene
(BHT)

321

100mg/kg

15,
130,340

CAROTENOIDS
CHLOROPHYLLS
AND
CHLOROPHYL
LIN, COPPERCOMPLEXES
Caramel III- 150cammonia caramel
Caramel IV – 150d

300 mg/kg

280 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )400 mg/kg

25,000 mg/kg
25,000 mg/kg

Table 12
Salts, spices, soups, salads and protein products
Food
Food
Food AdditiveINS
categor Category
No
y
Name
Systemsulfiteammonia
caramelbeta-Carotenes,
160a(ivegetablei)
Diacetyltartaric
472e
and fatty acid
esters of glycerol
Grapeskin 163(ii)extract
IRON OXIDES
Indigotine (Indigo 132
carmine)Neotame961
PHOSPHATES
Propyl gallate
310
RIBOFLAVINSSACCHARINSSORBATES
Sucralose
955(Trichlorogalacto
sucrose)Sucroglycerides
474
Sunsetyellow 110
FCF
Tertiary319
butylhydroquinone (TBHQ)
Polydimethylsilo 900a
xane
POLYSORBAT
281 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Recommended
Maximum
Level

1,000 mg/kg
5,000 mg/kg

500 mg/kg
100 mg/kg
100mg/kg
20 mg/kg
1,500 mg/kg
200 mg/kg
GMP
110 mg/kg
1,000 mg/kg
600 mg/kg

2,000 mg/kg
100 mg/kg
200 mg/kg

10 mg/kg
1,000 mg/kg

NoteTable 12
Salts, spices, soups, salads and protein products
Food
Food
Food AdditiveINS
categor Category
No
y
Name
SystemES
Ponceau 4R
124
Tartaric acid334
Curcumin100
Canthaxanthin
161gAnnatto160b(i),(ii)
SaffronSulphur dioxide
220
blue 133
12.5.1
Ready-to-eat Brilliant
soups
and FCFbrothsIndigotine (Indigo 132
includingcarmine)canned,Lauric arginate 243
bottled, and ethyl ester
frozenRIBOFLAVINS
Sunsetyellow 110
FCF
12.5.2Mixes
for CAROTENOID
soups
and S
brothsCHLOROPHYLLS
AND
CHLOROPHYL
LINS, COPPERCOMPLEXES
Canthaxanthin
161g
Steviol glycosides 960
Indigotine (Indigo 132
carmine)282 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Recommended
Maximum
Level

50 mg/kg
GMP
GMP
GMP
GMP
GMP
150 mg/kg
50 mg/kg
50 mg/kg
200 mg/kg
200 mg/kg
50 mg/kg
200 mg/kg
GMP

GMP
50 mg/kg
50 mg/kg

Note

Table 12
Salts, spices, soups, salads and protein products
Food
Food
Food AdditiveINS
categor Category
No
y
Name
SystemLauric arginate 243
ethyl ester
52[
Sodium554
aluminosilicate]Sucralose
955(Trichlorogalacto
sucrose)Sulphur dioxide
220

Tartaric acid12.6

Recommended
Maximum
Level

Note

200 mg/kg

127

570 mg/kg

650 mg/kg

350 mg/kg

Carryover fromfruit
products

334

1,500 mg/kg

100
950

GMP
1,000 mg/kg

951
132

350 mg /kg
100 mg/kg

129

100 mg/kg

Butylatedhydroxyanisole
(BHA)

320

200 mg/kg

15, 130

Butylatedhydroxytoluene
(BHT)

321

100 mg/kg

15, 130

Curcumin
Sauces and Acesulfame
like products potassium
Aspartame
Indigotine (indigo
carmine)Allura red AC

BENZOATES
Brilliantblue 133
FCF
283 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )1,000 mg/kg
100 mg/kg

Table 12
Salts, spices, soups, salads and protein products
Food
Food
Food AdditiveINS
categor Category
No
y
Name
SystemCAROTENOIDS
CHLOROPHYLLS
AND
CHLOROPHYL
LINS, COPPERCOMPLEXES
Canthaxanthin
161gCaramel III- 150cammonia caramel
Caramel IV – 150d
sulfiteammonia
caramelGuaiac resin
314
HYDROXYBENZOATES,PARAIRON OXIDESPHOSPHATES
Ponceau 4R
Propyl gallate
RIBOFLAVINSSACCHARINSSULFITES
Sucralose(Trichlorogalacto
sucrose)Sucroglycerides
Sunsetyellow
FCF
284 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Recommended
Maximum
Level
500 mg/kg
100 mg/kg

30 mg/kg
50,000 mg/kg
30,000 mg/kg

600 mg/kg
1,000 mg/kg

75 mg/kg

955

300 mg/kg
50 mg/kg
200 mg/kg
350 mg/kg
160 mg/kg
300 mg/kg
450 mg/kg

474
110

10,000 mg/kg
100 mg/kg

124
310

Note

Table 12
Salts, spices, soups, salads and protein products
Food
Food
Food AdditiveINS
categor Category
No
y
Name
SystemTertiary319
butylhydroquinone (TBHQ)
L-Tartaric acid
Dimethyl
polysiloxane
52[Propylene405
glycol alginate
12.6.1
Emulsified
ASCORBYL
sauces and ESTERS
dips(e.g. beta-Carotenes,
160a(imayonnaise, vegetablei)
sald
ETHYLENE
dressings,
DIAMINEonion dips)TETRA
ACETATES
Fast green FCF
143
Grape
skin 163(ii)extract
Lauric arginate 243
ethyl ester
Neotame961
PHOSPHATESPOLYSORBATESSORBATES
Annatto160b(i),(ii)
Steviol glycosides 960
Paprika oleoresin 160c(i285 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Recommended
Maximum
Level

Note

200 mg/kg

GMP
GMP
200 mg/kg]
500 mg/kg
2,000 mg/kg
100 mg/kg

100 mg/kg
300 mg/kg
200 mg/kg
65 mg/kg
2,200 mg/kg
3,000 mg/kg
1,000 mg/kg
GMP
350 mg/kg
GMP

10, 15

Table 12
Salts, spices, soups, salads and protein products
Food
Food
Food AdditiveINS
categor Category
No
y
Name
System
)12.6.2
Non
ASCORBYL
emulsified
ESTERSsauces(e.g beta-Carotenes,
160a(iketchup,vegetablei)cheese sauce, ETHYLENE
cream sauce, DIAMINE
brown gravy) TETRAACETATES(EDTA)
Grapeskin 163(ii)extract
Annatto160b(i),(ii)
Steviol glycosides 960
Paprika oleoresin 160c(i)
Lauric arginate 243
ethyl ester
Neotame961
PHOSPHATESPOLYSORBATESSORBATES
12.6.3Mixes
saucesgraviesfor ASCORBYL
and ESTERS
CurcuminAnnatto286 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Recommended
Maximum
Level

Note

500 mg/kg

102,000 mg/kg
75 mg/kg

21

300 mg/kg
GMP
350 mg/kg
GMP
200 mg/kg
70 mg/kg
2,200 mg/kg
5,000 mg/kg
1,000 mg/kg

42,127200 mg/kg

10

100
GMP
160b(i GMP),(ii)

Table 12
Salts, spices, soups, salads and protein products
Food
Food
Food AdditiveINS
categor Category
No
y
Name
SystemSteviol glycosides 960
beta-Carotenes,
160a(ivegetablei)
Grapeskin 163(ii)extract
Neotame961
PHOSPHATESPOLYSORBATESSORBATES
Sodiumaluminosilicate
ASCORBYL
ESTERS

12.6.4

Clear sauces

12.7

Aspartame
NeotamePHOSPHATESPOLYSORBATESSORBATES
Steviol glycosides
Salads (e.g. Acesulfame
potassiummacaroni
salad, potato ASCORBYL
salad)and ESTERS
sandwich
Aspartamespreads
BENZOATES
excluding
CAROTENOID
cocoa-andS

287 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Recommended
Maximum
Level

Note

350 mg/kg
2,000 mg/kg
300 mg/kg
12 mg/kg
2,200 mg/kg
5,000 mg/kg

554

1,000 mg/kg
570 mg/kg
200 mg/kg

951
961

960
950

200 mg/kg
12 mg/kg
2,200 mg/kg
5,000 mg/kg
1,000 mg/kg
350 mg/kg
350 mg/kg
200 mg/kg

951

10

350 mg/kg
1,500 mg/kg
50 mg/kg

10

Table 12
Salts, spices, soups, salads and protein products
Food
Food
Food AdditiveINS
categor Category
No
y
Name
SystemCaramel III- 150cnut-basedspreadsof ammonia caramel
food
Caramel IV – 150d
categories
sulfiteammonia
4.2.2.5 and caramel
5.1.3
beta-Carotenes,
160a(ivegetablei)
ETHYLENE
DIAMINETETRAACETATES
Grapeskin 163(ii)extract
Lauric arginate 243
ethyl ester
Neotame961
POLYSORBATES
Ponceau 4R
124
SACCHARINSSORBATES
Steviol glycosides 960
Sucralose
955(Trichlorogalacto
sucrose)
320
12.8
Yeast
and Butylated
like products hydroxyanisole(BHA)
70[Sorbitan491
monostearate
288 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Recommended
Maximum
Level

Note

50,000 mg/kg
50,000 mg/kg

1,000 mg/kg
100 mg/kg

1,500 mg/kg
200 mg/kg
33 mg/kg
2,000 mg/kg
100 mg/kg
200 mg/kg
1,500 mg/kg
115 mg/kg
1,250 mg/kg

200 mg/kg

10,000 mg/kg]

15

Table 12
Salts, spices, soups, salads and protein products
Food
Food
Food AdditiveINS
categor Category
No
y
Name
System12.9
SoybeanPHOSPHATES
based
seasonings
andcondiments
12.9.1
Fermented
RIBOFLAVINS
soybean
SACCHARINS
paste
SORBATES
82[BENZOATES
12.9.2
Soybeansauce
Caramel III- 150c12.9.2.1 Fermented
ammonia caramelsoybeanCaramel IV – 150d
sauce
sulfiteammonia
caramel
SACCHARINSSORBATES
Steviol glycosides 960
Caramel III- 150c12.9.2.2 Nonammonia caramel
fermented
Steviol glycosides 960
soybeansauce
12.9.2.3 Othersoybeansauces12.10

Caramel III- 150cammonia caramel
SORBATES
Steviol glycosides 960

Proteinproducts
other
than
from
soybeans

289 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Recommended
Maximum
Level

Note

1,200 mg/kg

30 mg/kg
200 mg/kg
1,000 mg/kg
750 mg/kg]
20,000 mg/kg

207

60,000 mg/kg

500 mg/kg
1,000 mg/kg
30 mg/kg
1,500 mg/kg

42
26

165 mg/kg

26

20,000 mg/kg
1,000 mg/kg
165 mg/kg

42
26

Table 13
Foodstuffs intended for particular nutritional uses
Food
CategorysystemFood
Category
Name

Food
Additive

INS No13.0

Food
Stuffsintendedforparticularnutritional
uses

Food additive provisions for the products under thesecategories are provided in the relevant standards ofFood Safety and Standards (Food Products Standards
and Food Additives) Regulations, 2011 or Food
Safety and Standards (Food or Health Supplements,
Nutraceuticals, Foods for Special Dietary Uses, Foods
for Special Medical Purpose, Functional Foods, andNovel Food) Regulations, 2016 as the case may be.

Table 14Beverages, excluding dairy products
Food
Food Category Food AdditiveINS
Categor NameNoysystem14.0
Beverages,
excluding dairy
products
14.1
Non-alcoholic(“soft”)
beverages
No additives permitted
14.1.1
Waters
14.1.1.1 Naturalmineral waters No additives permitted
andsourcewaters290 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Recommen Noteded
Maximum
level

Recommende Noted Maximumlevel14.1.1.2
14.1.214.1.2.1

Table
watersand sold waters
Fruit
and
vegetable juices
Fruitjuices(fruit juices forindustrial use,
thermally
processed fruits
juices)No additives permitted

Ascorbic acid,
LCalciumascorbate
Carbon dioxide
BENZOATES
Citric acid
Malic acid, DLNitrogen
PHOSPHATES
Pectins
SORBATESSULFITES

300

GMP

302

GMP

290

GMP
1,000 mg/kg
GMP
GMP
GMP
1,000 mg/kg
GMP
1,000 mg/kg
50 mg/kg

330
296
941
440

69
91,13
115
40, 33
35
91,42
44
82

[For
industrial
use
at
1000
mg/kg
maximum]
Sodiumascorbate
TARTRATES
Alginic acid
Sodium alginate
Calcium alginate
Propylene glycol
alginate
Gum arabic
Potassium
alginate
291 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )

301

GMP

400
401
404
405

4,000 mg/kg
GMP
GMP
GMP
GMP

414
402

GMP
GMP

45

14.1.2.2

Pectins
52[Glycerol esterof wood resin]
Alginic acid
Gellan gum
Acetic acid
Lactic acid
L-Tartaric acid
NitrogenCarbon dioxide
70[NisinAscorbic acid,
Vegetable
juices(vegetable Ljuices
for Citric acidindustrial use, Carbon dioxide
thermally
Malic acid, DLprocessed
SULFITES
vegetable
juices,thermally
processed
tomato juice)

Lactic acid
Alginic acid
L-Tartaric acid
PHOSPHATES
Sucralose
Nitrogen
TOCOPHEROLS
Acetic acidBENZOATES
Sulphurdioxide292 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )440445(iii
)
400
418
260
270
334
918
290
234
300

GMP
100 mg/kg

330
290
296

GMP
GMP
GMP
50 mg/kg

270
400
334
955
941

260
220

GMP
GMP
GMP
GMP
GMP
GMP
GMP
5,000 IU
GMP

FS04b]

44
82[For
industrial
use
at
1000
mg/kg
maximu
m]

GMP
GMP
GMP
GMP
250 mg/kg
GMP
GMP

33

GMP
600 mg/kg
1,000 mg/kg

1314.1.2.3

Concentrates offruitjuices(concentrated
fruit juices forindustrial use)

Ascorbic acid, 300
LAcetic acid260
BENZOATES

GMP

Calcium
ascorbate
Carbon dioxide
Citric acid
Malic acid, DLLactic acid
PHOSPHATES

302

GMP

290
330
296
270

GMP
GMP
GMP
GMP
1,000 mg/kg

Pectins
SORBATES

440

GMP
1,000 mg/kg
50 mg/kg

SULFITES

Sodiumascorbate
TARTRATES

301

Dimethyl
900a
polysiloxane
Mono-and471
diglycerides offatty acids ofedible oils
Nitrogen
918
52
[omit
293 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )GMP
1,000 mg/kg

GMP
4,000 mg/kg
10mg/kg
10mg/kg

GMP
]

127

13, 127,91
127
69, 127
127
127
127
127, 33,40
35, 127
127, 91,42
44, 12782[For
industrial
use
at
1000
mg/kg
maximum]
127
129, 128,
127, 45

14.1.2.4

Alginic acidAcetic acid
Concentrates of Ascorbic acid,vegetable juices L(concentrated
Citric acidvegetable
Sucralose
Juicesfor Lactic acidindustrial use) Dimethylpolysil
oxane
52[Mono-anddiglycerides offatty acids]
NitrogenCarbon dioxide
Malic acid – DL
SULFITES

14.1.314.1.3.1

Fruit
vegetable
nectars
Fruit nectar

Alginic acidAcetic acidBENZOATESSORBATES
and Steviol
glycosides

400
260
300

GMP
GMP
GMP

330
955
270
900a

GMP
1,250 mg/kg
GMP
10 mg/kg

471

10mg/kg

52

GMP

[941

]
290
296

400
260

960

Acesulfame
950
potassium
Ascorbic acid, 300
LAspartame951

294 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )GMP
GMP
50 mg/kg

127
127
127

82

[44,
127, For
industria
l use at1500
mg/kg
maximum]

GMP
GMP
600 mg/kg
100 mg/kg
200 mg/kg

13
42,12726

350 mg/kg

188

GMP
600 mg/kg

191

Calciumascorbate
BENZOATES
Carbon dioxide
Citric acid
Malic acid, DLPHOSPHATES
Pectins
SACCHARINS
Sodiumascorbate
SORBATESSULFITES
Sucralose(Trichlorogalact
osucrose)
TARTRATES

302

Alginic acid
Sodium alginate
Calcium alginate
Propylene glycol
alginate
Chlorophylls
CaramelCurcuminbeta-Carotenes,
vegetable
CAROTENOIDS
Canthaxanthin
RIBOFLAVIN
S
Annatto

400
401
404
405

GMP
GMP
GMP
GMP

140
150a
100
160a(i
i)

100 mg/kg
100 mg/kg
100 mg/kg
100 mg/kg

Saffron295 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )GMP91, 1369301

1,000 mg/kg
GMP
GMP
GMP
1,000 mg/kg
GMP
80 mg/kg
GMP

42, 9144955

1,000 mg/kg
70mg/kg
300 mg/kg

4,000 mg/kg

128, 45

290
330
296
440

100 mg/kg
161g

100 mg/kg
100 mg/kg

160b(i 100 mg/kg),(ii)
GMP

40,33

14.1.3.2

Vegetable
nectarAcesulfame
potassium
Ascorbic acid,
LAspartame
BENZOATES
Citric acid
CurcuminMalic acid, DLNeotame
Pectins
SACCHARINS
Saffron
SORBATES
Sucralose(Trichlorogalact
osucrose)
Alginic acid
Chlorophylls
Caramel52[Omit
beta-Carotenes,
vegetable
CAROTENOIDS
Canthaxanthin
RIBOFLAVIN
S
Annatto950

350 mg/kg

300

GMP

951

600 mg/kg
120 mg/kg
GMP
100 mg/kg
GMP
65 mg/kg
GMP
80 mg/kg
GMP
300 mg/kg
300 mg/kg

330
100
296
961
440

955

191
13

42

400
140
150a

GMP
100 mg/kg
100 mg/kg]
160a(i 100 mg/kgi)
100 mg/kg
161g

100 mg/kg
100 mg/kg

160(b) 100 mg/kg(i), (ii)
70 mg/kg
452(i) 1,000 mg/kg

SULPHITES
Sodiumhexametaphosphate
Tartaric acid334
296 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )

188

GMP

44

14.1.3.3

14.1.3.4

Concentrates of Acesulfame
potassium
fruit nectar
Ascorbic acid,
LAlginic acid
Sodium alginate
Calcium alginate
Propylene glycol
alginate
Aspartame
BENZOATES
Calcium
ascorbate
Carbon dioxide
Citric acid
Malic acid, DLLecithins

950

350 mg/kg

188, 127

300

GMP

127

400
401
404
405

GMP
GMP
GMP
GMP

951

600 mg/kg
1,000 mg/kg
GMP

191, 127
13,91,127
127

GMP
5,000 mg/kg
GMP
GMP

69, 127
127
127

PHOSPHATES

1,000 mg/kg

Pectins
440
SACCHARINSSORBATES

GMP
80 mg/kg
1,000 mg/kg

Sodiumascorbate
Sucralose(Trichlorogalact
osucrose)
SULFITESTARTRATES

301

GMP

40, 33, 12
7
127
127
127, 91,
42
127

955

300 mg/kg

127

50 mg/kg
4,000 mg/kg

44, 127
45,127350 mg/kg

127,188

302
290
330
296
322(i),(ii)

950
Concentrates of Acesulfame
potassium
vegetable
nectarAscorbic acid, 300
LAspartame951

297 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )GMP
600 mg/kg

127

14.1.4

Water-based
flavoureddrinks,including“sport,”“energy,”or“electrolyte”
drinksandparticulated
drinks, includes
carbonatedfruit beverages,
carbonatedbeverages with
fruit

BENZOATES
Citric acid
Malic acid, DLNeotame
Pectins
SULFITES
Sucralose(Trichlorogalact
osucrose)
ASCORBYL
ESTERS
Acesulfame
potassium

330
296
961
440
955

600 mg/kg
GMP
GMP
65 mg/kg
GMP
50 mg/kg
300 mg/kg

13,127

127
127, 44127

1,000 mg/kg

15, 10950

600 mg/kg

188

Allura red AC

129

100 mg/kg

127

Anthocyanins

163(i), GMP
(iii)
951
600 mg/kg

191

75[Omitted]

Aspartame

600 mg/kg

BENZOATES
Beeswax
Brilliant
blue
FCF
CAROTENOIDS
CHLOROPHY
LLS
AND
CHLOROPHYLLINS,
COPPERCOMPLEXES
Candelilla wax
Caramel III ammonia
caramel298 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )

901
133

200 mg/kg
100 mg/kg

13, 301,1
23
131

100 mg/kg

902
150c

300 mg/kg

127

200 mg/kg
5,000 mg/kg

131
9

Caramel IV –sulfite ammonia
caramelCarnauba wax
beta-Carotenes,
vegetable
Cyclodextrin,
betaDiacetyltartaric
and fatty acid
estersofglycerolETHYLENE
DIAMINETETRAACETATES
Fast green FCF
Glycerol ester ofwood rosin

150d

Grape
skin
extract
HYDROXYBENZOATES,PARAIRON OXIDES
Indigotine(Indigo carmine)
Isopropyl
citrates
NeotamePHOSPHATESPOLYSORBA
TES

163(ii) 300 mg/kg

299 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )50,000 mg/kg

127

903
200 mg/kg
160a(i 2,000 mg/kg
i)
459
500 mg/kg

131

472e

5,000 mg/kg

127

200 mg/kg

21

143
100 mg/kg
445(iii 150 mg/kg)

500 mg/kg

132

100 mg/kg
100 mg/kg

384

200 mg/kg

961

33 mg/kg
1,000 mg/kg
500 mg/kg

100
mg/kg
max forcarbonated water
181,127
27

33,127127

Polydimethylsil
oxane
Polyethylene
glycolPonceau 4R

900a

20 mg/kg

1521

1,000 mg/kg

124

100 mg/kg

127

50 mg/kg
max forcarbonated water
15

Propyl gallate
310
Propylene glycol 477
esters of fatty
acids
QUILLAIAEXTRACTSRIBOFLAVINSSORBATESSULFITES

1,000 mg/kg
500 mg/kg

Stannous
chloride
Stearyl citrate
Steviolglycosides
Sucralose(Trichlorogalact
osucrose)
Annatto512

20 mg/kg

42, 127
143, 44,
127
43

484
960

500 mg/kg
200 mg/kg

26

955

300 mg/kg

50 mg/kg

[293,
132]

100mg/kg
500 mg/kg
70 mg/kg

127

Canthaxanthin
Curcumin160b(i 100 mg/kg), (ii)
161g
100 mg/kg
100
100 mg/kg

Carmoisine
Erythrosine

122
127

100 mg/kg
50 mg/kg

Dimethyl
dicarbonate242

250 mg/kg

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

18(subjecttoamaximummethanolcontent in
final
productas200
mg/litre)
SaffronTartrazine
Sucroglycerides
Sucrose acetate
isobutyrate
Sunset yellow
FCF
THIODIPROPIONATES
Triethyl citrate
Quinine salts
82[TARTRATE
S
14.1.4.1

14.1.4.2

Carbonatedwater-based
flavoureddrinks(beverages nonalcoholiccabonated,carbonatedwater)
Noncarbonatedwater-based
flavoureddrinks

102
474
444

GMP
100 mg/kg
200 mg/kg
500 mg/kg

110

100 mg/kg

127

1,000 mg/kg

15, 461505

200 mg/kg
100 mg/kg
800 mg/kg]

Canthaxanthin
161g
Lauric arginate 243
ethyl ester
RIBOFLAVINSSACCHARINS

5 mg/kg
50 mg/kg

Lauricarginate 243
ethyl ester

50 mg/kg

RIBOFLAVINSSACCHARINS
L-Tartaric acid

50 mg/kg
300 mg/kg
GMP

301 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )334

50 mg/kg
300 mg/kg

219

including
punchesandades, ginger
cocktail (ginger
beer
andgingerale),thermally
processed fruit
beverages/ fruit
drinks/ready to
serve
fruit
beverages

77[No colours permitted in iced tea and iced tea
mixes.]
Curcumin100
200 mg/kg

beta-Carotenes,
vegetable

160a(i 200 mg/kgi)

200 mg/kg

CAROTENOIDS
52

[omit
]

Annatto52

Saffron[160 200 mg/kg
b (i),(ii)]
GMP

Ponceau 4R
Carmoisine

124
122

200 mg/kg
200 mg/kg

XT99
XT99

Erythrosine
Tartarzine
Sunsetyellow
FCF
Indogotine(Indigo carmine)
BrilliantBlue
FCF
Fast green FCF
BENZOATESSULFITESSORBATES
Propylene glycol
alginate
Alginic acid

127
102
110

100 mg/kg
200 mg/kg
200 mg/kg

XT99
XT99
XT99

132

200 mg/kg

XT99

133

200 mg/kg

XT99

143

405

200 mg/kg
XT99
600 mg/kg
350 mg/kg
XT100
1,000 mg/kg XT101
GMP

400

GMP

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

401

GMP

Calcium alginate

404

GMP

52

14.1.4.3

Concentrates(liquid or solid)
for water-based
flavoureddrinks(synthetic
syrupsfordispensers,
sharbat(synthetic
syrup)*,
squashes,crushes,fruit
syrups, cordials
and barley water

[omit

]

Glycerol ester of 445(iii 100 mg/kg
wood rosin)
Sodium554
5 g/kgaluminium silicate
77[No colours permitted in iced tea and iced tea
mixes.]
Canthaxanthin
161g
5 mg/kg
127,
XT102
Ferric ammonium 381
10 mg/kg
23
citrateLauricarginate 243
50 mg/kg
127
ethyl ester
Polyvinylpyrrolid 1201
500 mg/kg
one
50 mg/kg
XT102
RIBOFLAVINS
300 mg/kg
127
SACCHARINS
70[*The following additives permitted in 127]
synthetic syrups for dispensers
L-Tartaric acid334
GMP
Phosphoric acid
338
GMP
In
cola
beverages
only
450 mg/kg
SACCHARINS
Aspartame
951
3,000 mg/kg
Acesulfame
potassium
Curcumin950

1,500 mg/kg

100

200 mg/kg

XT102

beta-Carotenes,
160avegetable(ii)
CAROTENOIDS
Canthaxanthin
161g

200 mg/kg

XT102

200 mg/kg
200 mg/kg

XT102

303 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )RIBOFLAVINS
AnnattoSaffronPonceau 4R
Carmoisine
Erythrosine
Tartarzine
Sunsetyellow
FCF
Indogotine(Indigo carmine)
Brilliant blue FCF
Fast green FCF
BENZOATESSULFITES
Glycerol ester ofwood rosin
Quinine sulphate

200 mg/kg
200 mg/kg

XT102
XT102

124
122
127
102
110

GMP
200 mg/kg
200 mg/kg
100 mg/kg
200 mg/kg
200 mg/kg

127
127
127
127
127

132

200 mg/kg

127

200 mg/kg
200 mg/kg
600mg/kg
350 mg/kg
445(ii 450 mg/kgi)
450 mg/kg

127
127
127
44
127

160b
(i), ii)

133
143

Subject to100
mg/kg inready toserve
beverage
after
dilution
70[*The following additives are permitted 127]in sharbat (synthetic syrup)
L-Tartaric acid
Curcuminbeta-Carotenes,
vegetable
CAROTENOIDS
Canthaxanthin
RIBOFLAVINS
Annatto304 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )

334
GMP
100
200 mg/kg
160a(i 200 mg/kgi)
200 mg/kg
161g
200 mg/kg
200 mg/kg
160(b) 200 mg/kg

14.1.5

Coffee, coffee/coffeesubstitutes, tea,
herbalinfusions, andother hot cereal
and
grain
beverages,
excluding cocoa

Ponceau 4R
Saffron
Erythrosine
Carmosine
Sunsetyellow
FCF
Indogotine(Indigo carmine)
Brilliant blue FCF
Fast green FCF
Tartrazine
BENZOATESSULFITESSORBATES
Propylene glycol
alginate
Acesulfame
potassium
Aceticacid,
glacialAcetic and fatty
acid esters ofglycerolAcetylated
distarch adipate
Acetylated
distarch
phosphate
Acid-treatedstarchAlginic acid
Agar
Alkaline treatedstarchAscorbic acid, LAspartame305 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )

124
127
122
110

200 mg/kg
GMP
100mg/kg
200 mg/kg
200mg/kg

132

200mg/kg

133
143
102

405

200mg/kg
200mg/kg
200 mg/kg
600 mg/kg
13
350 mg/kg
122, 44
1,000 mg/kg 42
GMP

950

600 mg/kg

188, 160

260

GMP

160

472a

GMP

160

1422

GMP

160

1414

GMP

160

1401

GMP

160

400
406
1402

GMP
GMP
GMP

160
160
160

300
951

GMP
600 mg/kg

160
160

BENZOATES
Beeswax
Bleached starch
Calciumcarbonate
Calcium chloride
Calcium lactate
Candelilla wax
Carbon dioxide
Caramel III
ammonia caramel
Caramel IV –sulfite ammonia
caramelCarnauba wax
Carob bean gum
Carrageenan
Citric acid
Citric and fatty
acid esters ofglycerolDextrins, roasted
starchDiacetyltartaric
and fatty acid
esters of glycerol
Dimethyl
dicarbonate
Distarch
phosphate
Disodium
5’guanylate
Disodium
5’inosinate
Disodium
5’Ribonucleotides
306 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )1,000 mg/kg
GMP
GMP
GMP

13
108
160
160

GMP
GMP
GMP
GMP
10,000mg/kg
10,000
mg/kg

160
160
108
59,1607, 160

903
410
407
330
472c

200 mg/kg
GMP
GMP
GMP
GMP

108
160
160
160
160

1400

GMP

90,160472e

500 mg/kg

142

242

250 mg/kg

18

1412

GMP

160

627

GMP

201

631

GMP

201

635

GMP

201

901
1403
170(i)
509
327
902
290
150c
150d

7,127

ETHYLENEDIAMINETETRAACETATES
Fumaric acid
Gellan gum
Glycerol
Guar gumGumarabic(Acacia gum)
HYDROXYBENZOATES,PARAHydroxypropyl
cellulose
Hydroxypropyl
distarch
phosphate
Hydroxypropyl
methyl cellulose
Hydroxypropyl
starchKaraya gum
Konjac flour
Lactic and fatty
acid esters ofglycerolLecithins
Magnesium
carbonate
Magnesiumchloride
Magnesiumhydroxide

307 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )386

35 mg/kg

21

297
418
422
412
414

GMP
GMP
GMP
GMP
GMP

160
160
160
160
160

450 mg/kg

27,160

463

GMP

160

1442

GMP

160

464

GMP

160

1440

GMP

160

416
425
472b

GMP
GMP
GMP

160
160
160

322(i), GMP(ii)
504(i) GMP

160

511

GMP

160

528

GMP

160

160

Magnesiumhydroxide
carbonate
Malic acid, DLMethyl cellulose
Methylethyl
cellulose
Microcrystalline
cellulose(cellulose gel)Mono- and diglycerides of fatty
acids
Monosodium Lglutamate
Monostarch
phosphate
NeotameNitrogenOxidized starch
PHOSPHATES
Pectins
Phosphated
distarch
phosphate
Potassium
carbonate
Potassiumchloride
Potassium
dihydrogen citrate
Powdered
cellulose
Processed
eucheuma
seaweed308 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )504(ii) GMP

160

296
461
465

GMP
GMP
GMP

160
160
160

460(i)

GMP

160

471

GMP

160

621

GMP

160

1410

GMP

160

961
941
1404
440
1413

50 mg/kg
GMP
GMP
300 mg/kg
GMP
GMP

160
160, 59
160
33, 160
160
160

501(i)

GMP

160

508

GMP

160

332(i)

GMP

160

460(ii) GMP

160

407a

160

GMP

Pullulan

GMP

160

SACCHARINS

200 mg/kg

160

SORBATES
Salts of myristic,
palmitic
andstearic acids withammonia,
calcium,
potassiumandsodiumSalts of oleic acidwith
calcium,
potassiumandsodiumShellac, bleached
SodiumDLmalate
Silicon dioxide,
amorphous
Sodium acetate
Sodium alginate
Sodium ascorbate
Sodium carbonate
Carboxymethyl
cellulose
Sodiumdihydrogen citrate
Sodium fumarates
Sodium gluconate
Sodium hydrogencarbonate
Sodium lactate
Starches, enzyme
treatedStarchsodiumoctenyl succinate

500 mg/kg
GMP

42,160160

309 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )1204

470(i)

470(ii) GMP

160

904
GMP
350(ii) GMP

108
160

551

GMP

321

262(i)
401
301
500(i)
466

GMP
GMP
GMP
GMP
GMP

160
160
160
160
160

331(i)

GMP

160

365
GMP
576
GMP
500(ii) GMP

160
160
160

325
1405

GMP
GMP

160
160

1450

GMP

160

Steviol glycosides
Sucralose(Trichlorogalactos
ucrose)Sucroglycerides
Tara gum
Tragacanth gum
Tripotassium
citrateTrisodium citrate
Xanthan gum
82[Sorbitol
Sorbitol syrup
Mannitol
Isomalt
MaltitolMaltitol syrup
Xylitol
Lactitol
Erythritol
14.2

14.2.1

960
955

200 mg/kg
300 mg/kg

160,26
160

474
417
413
332(ii)

1,000 mg/kg
GMP
GMP
GMP

176
160
160
160

331(iii GMP
)
415
GMP
420(i) GMP
420(ii)
421
953
965(i)
965(ii
)
967
966
968

Alcoholicbeverages
includingalcohol-freeandlowalcoholiccounterparts- 150cBeer andmalt Caramel III
ammonia caramel
beverages
Caramel IV – 150d
sulfiteammonia
caramel

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

GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP]

50,000mg/kg
50,000
mg/kg

160
160

14.2.2

Cider
perry

beta-Carotenes,
vegetable
ETHYLENE
DIAMINETETRAACETATES(EDTA)
Polydimethylsilox
ane
Polyvinylpyrrolid
one
SULFITES

160a(i 600 mg/kg
i)
25 mg/kg

and BENZOATESCAROTENOIDS
Caramel III
ammonia caramel
Caramel IV –sulfiteammonia
caramelbeta-Carotenes,
vegetable
Diacetyltartaric
and fatty acid
esters of glycerol
Dimethyl
dicarbonate
Grape skin extract

21

900a

10 mg/kg

1201

10 mg/kg

36

50 mg/kg

44

1,000mg/kg
200 mg/kg

124, 13150c

1,000 mg/kg

150d

1,000 mg/kg

160a(i 600 mg/kgi)
472e
5,000 mg/kg

250 mg/kg

18

163(ii) 300 mg/kg

181

HYDROXYBENZOATES,
PARA-

200 mg/kg

27

Lysozyme
1105
PHOSPHATESPolydimethylsilox 900a

500 mg/kg
880 mg/kg
10 mg/kg

33

311 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )242

14.2.3

Grape wines

ane
Polyvinylpyrrolid
one
RIBOFLAVINSSORBATESSULFITES
Dimethyl
dicarbonate
Carbon dioxide
Lysozyme
SORBATESSULFITES
31[ 52[ Malic acid,
DL-, L-]
Ascorbic acid LCitric acid
Tartaricacid
L(+),DL
Lactic acidGum
arabic(Acacia Gum)
Tannins
Metatartaric acid
Caramel (plain)1201

2 mg/kg

36242

300 mg/kg
500 mg/kg
200 mg/kg
200 mg/kg

42
44
18

290
1105

GMP
500 mg/kg
200 mg/kg
350 mg/kg

42
44, 103
FS04a

296

GMP

300
330
334

300 mg/kg
1,000 mg/kg FS04a
FS04a
GMP

270

GMP

414

300 mg/kg

181
353

GMP
100 mg/kg
GMP

150a
CarboxymethylCellulose

466

Calciumcarbonate
Polyvinylpolypyrrolidone
Nitrogen
Oxygen170(i)

GMP

1202

800 mg/kg

941
948

GMP
GMP

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

100 mg/kg

FS04a(allowed
only forliqueurwines)(For
white andsparklingwines)

Isoascorbic acid
(Erythorbic acid)52[Potassium-D,L, L(+)- tartrate,
Potassium
bitartrate
Calcium tartrate
Copper sulphate(andCoppercitrate)Argon
Caramel II
Yeast
manno
proteins

315

Potassium
ferrocyanide

250 mg/ml

336
GMP]

354
519,

GMP
10mg/l

938
150 b

GMP
GMP
GMP

536

GMP

UreaseGMP

Silver chloride

10mg/lAmmonium
phosphate

342(i)

Diammonium
diphosphate

342(ii) 300 mg/l

(forsparklingwines)

Ammoniumsulfate517(expressed as thesalt) (forsparklingwines)

Charcoalfor
oenogical
use(Oenological313 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )

300 mg/l

300 mg/l

100 g/hl

Carbon)Ammoniumbisulphite(ammoniumhydrogensulphite)-

GMP

Thiaminhydrochloride

GMP

Yeasts products
comingfromdegradationofyeasts (autolysate,
inert cells).

GMP

Potassium
carbonate

501(i)

Potassium
bicarbonate(Potassiumhydrogencarbonate)

501(ii) GMP

Lacticbacteria

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

GMP

The lactic
acidbacteria
must
belong tothe
Oenococc
us,
Leuconostoc,
Lactobacillus andPediococcus genus
and mustbeisolatedfromgrapes,musts,
wine orhave been
derivedfromthesebacteria.
Polyvinylpolypyrr 1202
olidone

800 mg/l

Proteins
from plant origin

GMP

Casein-GMP

Potassium
caesinate-

GMP315 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )The plant
proteinextracted
from
wheat
(Triticum
vulgaris),peas(Pisumsativum),or
potatoes(Solanumtuberosum).

Gelatin ( edible)-

GMP

Isinglass
Glue)

(Fish

GMP

Egg
albumin

white

GMP

Silicon dioxide

551

GMP

Bentonite

558

GMP

Aluminium
silicate (Kaolin)

559

GMP

β-Glucanases

GMP

Yeast
extract

GMP

protein -AdsorbantCopolymer
Treatment
polyvinylimidazole–polyvinylpyrrolidone (PVI/PVP)

The
proteinsof yeastof
Saccharo
myces sp.
yeast.

GMP

Microcrystalline
cellulose

460 (i) GMP

Calcium alginate404

316 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Subject toproperlabel
declaratio
n. Theseareprocessing aids.

GMP(Allowed
only forsparklingand semisparklingwines
obtainedbyfermentat
ioninbottle).

14.2.3.1
14.2.3.2

14.2.3.3

14.2.4

Still
grape
wines
Sparkling andsemi sparkling
grape wines
Fortified grape
wines,
grape
liquor
wines
and
sweet
grape winesWines(otherthan grape)

Potassium
alginate

402

GMP

-

Yeast

-

GMP

-

Calcium phytate

GMP-

ChitosanGMP-

Chitin-Glucan

GMP-

Mixture of Monoand diglyceridesof oleic Acid

GMP

-]

Caramel III- 150cammonia caramel
Caramel IV – 150d
sulfite ammonia
caramelBENZOATESCAROTENOIDS
Caramel III- 150cammonia caramel

50,000mg/kg
50,000mg/kg

317 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )1,000mg/kg 124, 13
200 mg/kg
1,000 mg/kg

Caramel IV –sulfite ammonia
caramelbeta-Carotenes,
vegetable
Diacetyltartaric
and fatty acid
esters of glycerol
Dimethyl
dicarbonate
Grape skin extract
HYDROXYBENZOATES,PARARIBOFLAVINSSORBATES
14.2.514.2.6

Mead

Distilled
spirituous
beverages
containing

150d

1,000 mg/kg

160a(i 600 mg/kgi)
472e
5,000 mg/kg

250 mg/kg

18

163(ii) 300 mg/kg
200 mg/kg

181
27

300 mg/kg
500 mg/kg

42

SULFITES

200 mg/kg

44

BENZOATES
Caramel III
ammonia caramel
Caramel IV –sulfiteammonia
caramelDimethyl
dicarbonate
HYDROXYBENZOATES,
PARAPHOSPHATESSORBATESSULFITESCAROTENOIDS
Canthaxanthin
Caramel III
ammonia caramel

1,000mg/kg 13
1,
000
mg/kg
1,
000
mg/kg

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

242

150c
150d

242

161g
150c

200 mg/kg

18

200 mg/kg

27

440 mg/kg
200 mg/kg
200 mg/kg
200 mg/kg
5 mg/kg
50,000
mg/kg

33,88
42
44

more than 15 Caramel IV –sulfite ammonia% alcohol
caramelbeta-Carotenes,
vegetable
Diacetyltartaric
and fatty acid
esters of glycerol
ETHYLENE
DIAMINETETRAACETATES(EDTA)
Grape skin extract
PHOSPHATESPOLYSORBATES
SULFITES
Sucroglycerides
31[Caramel II Gold (colour)
Silver (colour)
Glycerol esters Of
wood Resin
Alpha-Tocopherol
RIBOFLAVINSCHLOROPHYLLS
AND
CHLOROPHYL
LINS, COPPERCOMPLEXES
82[Tatrazine
Carmoisine
Brilliant319 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )150d

50,000mg/kg

160a(i 600 mg/kgi)
472e
5,000 mg/kg

25 mg/kg

21

163(ii) 300 mg/kg
440mg/kg
120 mg/kg

181
33, 88200 mg/kg
474
5,000 mg/kg
150 b GMP
175
GMP
174
GMP
445(iii GMP
)
307
GMP
GMP
100 mg/kg

44
-

-]

102

100 mg/kg

122

100 mg/kg

Blue 133

100 mg/kg

1. Thesecolours
can beused

FCF
Sunset
FCF

Yellow 110

100 mg/kg

Ponceau 4R

124

100 mg/kg

Allura Red

129

100
mg/kg

320 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )individu
ally asperpermissi
ble limits
orincombination
which
may berestrictedtothelowestpermissi
ble limit
amongstthe
combinationofcolorsused.
2. Thesecolors arenotpermitted
tobeused incountryliquors as
definedunderregulatio
n 2.2 ofthe Food
SafetyandStandards

(AlcoholicBeverages)
Regulations, 2018.]

14.2.7

Aromatizedalcoholicbeverages

Acesulfame
potassium
Aspartame
Aspartameacesulfame salt
BENZOATES

321 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )950

350 mg/kg

188

951
962

600 mg/kg
350 mg/kg

191
113

1,000mg/kg

13

CAROTENOIDS
Canthaxanthin
Caramel III
ammonia caramel
Caramel IV –sulfite ammonia
caramelbeta-Carotenes,
vegetable
Diacetyltartaric
and fatty acid
esters of glycerol
ETHYLENE
DIAMINETETRAACETATES
Grape skin extract
HYDROXYBENZOATES,
PARA-

160e
161g
150c
150d

200 mg/kg
5 mg/kg
50,
000
mg/kg
50,000mg/kg

160a(i 600 mg/kg
i)
472e
10,
000
mg/kg
25 mg/kg

21

163(ii) 300 mg/kg
181
1,000 mg/kg 224, 27

Neotame961
POLYSORBATES
Polydimethylsilox 900a
ane
RIBOFLAVINS

33 mg/kg
120 mg/kg

SACCHARINSSORBATESSULFITES
Sucralose
955(Trichlorogalactos
ucrose)Sucroglycerides
474

80 mg/kg
500 mg/kg
250 mg/kg
700 mg/kg

31

1,000 mg/kg -][Phosphoric acid 338

322 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )10 mg/kg
100 mg/kg
224, 4244

5,000 mg/kg

82[Tatrazine

102

100 mg/kg

Carmoisine

122

100 mg/kg

Brilliant
FCF

Blue 133

100 mg/kg

Sunset
FCF

Yellow 110

100 mg/kg

Ponceau 4R

124

100 mg/kg

Allura Red

129

100
mg/kg

323 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )1. Thesecolours
can beusedindividu
ally asperpermissi
ble limits
orincombination
which
may berestrictedtothelowestpermissi
ble limit
amongstthe
combinationofcolorsused.
2. Thesecolors arenotpermitted
tobeused incountryliquors as
definedunderregulatio
n 2.2 ofthe Food
SafetyandStandards(AlcoholicBeverages)
Regulations, 2018.]

Table 15
Ready-to–eat savouries
Food
Food
Food Additive
Categor Categoryy system Name
15.0

Readyto-eat
savourie
s

INS
No

NOT
Recommende E
d Maximum
Level
350 mg/kg
188
500 mg/kg
191
32 mg/kg
GMP
3200mg/kg
15,
130

Acesulfame potassium
Aspartame
NeotameBeeswax
Butylated hydroxytoluene
(BHT)

950
951
961
901
321

Candelilla wax
Carnauba wax
Caramel III - ammonia
caramelCaramelIV–sulfiteammonia caramel
PHOSPHATESSACCHARINS

902
903
150c

GMP
GMP
10,000 mg/kg

150d

10,000 mg/kg

324 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )2,200 mg/kg
100 mg/kg

3
3

33

Table 15
Ready-to–eat savouries
Food
Food
Food Additive
Categor Categoryy system Name
Steviol glycosides
Sucralose(Trichlorogalactosucrose)
Shellac, bleached
THIODIPROPIONATE
S
TBHQ
15.1

Snacksandsavouries–
potato,cereal,flour orstarch
based
(from
roots
and
tubers,pulsesandlegumes)

INS
No

960
955

NOT
Recommende E
d Maximum
Level
170 mg/kg
26
1,000 mg/kg

904

GMP
200 mg/kg

3
46

319

200mg/kg

ASCORBYL ESTERS
Allura red AC

129

200 mg/kg
100 mg/kg

15,
130
10

Brilliant blue FCF

133

100 mg/kg

Butylated hydroxyanisole 320(BHA)

200mg/kg

CAROTENOIDSCHLOROPHYLLSANDCHLOROPHYLLINS,
COPPER COMPLEXES
Canthaxanthin161gbeta-Carotenes, vegetable 160a(ii)
Cyclodextrin, beta459
Diacetyltartaric and fatty 472eacid esters of glycerol
Grape skin extract
163(ii)
HYDROXYBENZOATES, PARAIRON OXIDES

100 mg/kg
350 mg/kg

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

15,
130

45 mg/kg
100 mg/kg
500 mg/kg
20,000 mg/kg
500 mg/kg
300 mg/kg
500 mg/kg

181
27

Table 15
Ready-to–eat savouries
Food
Food
Food Additive
Categor Categoryy system Name
Indigotine
carmine)Ponceau 4R
Propyl gallate

INS
No(Indigo 132

RIBOFLAVINSBENZOATESSORBATESSULFITESTOCOPHEROLS
Sunset yellow FCF
70

15.2

Processednuts
including coatednuts andnut
mixtures

NOT
Recommende E
d Maximum
Level
100 mg/kg

124
310

100 mg/kg
200 mg/kg

110

300 mg/kg
1,000 mg/kg
1,000 mg/kg
50 mg/kg
GMP
100 mg/kg[Paprika oleoresin

160c(i) GMP

Curcumin

100(i)

GMP

Turmeric

100(ii)

GMP]

ASCORBYL ESTERS
Allura red AC

200 mg/kg
129

100 mg/kg

Brilliant blue FCF
133
Butylated hydroxyanisole 320(BHA)

100 mg/kg
200 mg/kg

CAROTENOIDSCHLOROPHYLLSANDCHLOROPHYLLINS,
COPPER COMPLEXES
beta-Carotenes, vegetable 160a(ii)
Diacetyltartaric and fatty 472eacid esters of glycerol

100 mg/kg
100 mg/kg

326 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )GMP
10,000 mg/kg

15,
130
13
42
44

10

15,
130

3

Table 15
Ready-to–eat savouries
Food
Food
Food Additive
Categor Categoryy system Name

INS
No

Grape skin extract
163(ii)
HYDROXYBENZOATES, PARAIRON OXIDES
Indigotine
carmine)NeotamePonceau 4R
Propyl gallate

15.3

NOT
Recommende E
d Maximum
Level
300 mg/kg
181
300 mg/kg
27
400 mg/kg(Indigo 132

100 mg/kg

961
124
310

32 mg/kg
100 mg/kg
200 mg/kg

RIBOFLAVINS

1,000 mg/kg

SORBATES

1,000 mg/kg

15,
130
42

350 mg/kg
Snacks – CHLOROPHYLLS
fish
AND
based
CHLOROPHYLLINS,
COPPER COMPLEXES
beta-Carotenes, vegetable 160a(ii 100 mg/kg)
Grape skin extract
163(ii) 400 mg/kg

Explanation I (for 11.6 Table top sweeteners): Maximum limit of artificial
sweetener in the product shall be as in reconstituted beverage or food or in final
beverage or food for consumption, as the case may be. The product label shall give
clear instruction for reconstitution of products for making final beverage or food for
consumption as the case may be.
Provided where the artificial sweetener(s) is/are used in carbonated water/ sweetened
aerated water/ fruit beverage/ carbonated fruit beverage/ fruit nectar, the requirementof minimum total soluble solids shall not apply.
327 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Provided further table top sweetener may contain the following carrier or filler
articles with label declaration as provided in Regulation 2.4.5 (24, 25, 26, 27, 28 and29) of Food Safety and Standards (Packaging and Labelling) Regulations, 2011.
Namely,(i) Dextrose(ii) Lactose(iii) Maltodextrin(iv) Mannitol(v) Sucrose(vi) Isomalt(vii) Citric acid(viii) Calcium silicate(ix) Carboxy methyl cellulose(x) Cream of tartar, IP(xi) Cross carmellose sodium(xii) Colloidal silicone dioxide(xiii) Glycine(xiv) L-leucine(xv) Magnesium stearate, IP(xvi) Purified talc
(xvii) Poly vinyl pyrrolidone(xviii) Providone(xix) Sodium hydrogen carbonate(xx) Starch(xxi) Tartaric acid328 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )(xxii) Erythritol
Explanation II (for preservatives)
The use of more than one preservative has been allowed in the alternative, thosepreservatives may be used in combination with one or more alternatives, provided
the quantity of each preservative so used does not exceed such number of parts out of
those specified for that preservative of the aforesaid tables as may be worked out on
the basis of the proportion in which such preservatives are combined
Annexure-1
All capital and bold additives in the Table 1 to 15 refers to the group ofadditives as listed below
Group Name

Additive NameSULFITES

Sulfur dioxide
Sodium sulfite
Sodium hydrogen sulfite
Sodium disulfite
Potassium metabisulfite
Potassium sulfite
Calcium hydrogen sulfite
Potassium hydrogen sulfite
Sodium thiosulfate
Phosphoric acid
Sodium hydrogen phosphate
Disodium hydrogen phosphate
Trisodium orthophosphate
Potassium dihydrogen phosphate
Dipotassium hydrogen phosphate
Tripotassium ydrogen phosphate
Monocalcium orthophosphate
Calcium hydrogen phosphate
Tricalcium phosphate
Ammonium dihydrogen phosphate
Diammonium Hydrogen phosphate

PHOSPHATES

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

INS
No.
220
221
222
223
224
225
227
228
539
338
339(i)
339(ii)
339(iii)
340(i)
340(ii)
340(iii)
341(i)
341(ii)
341(iii)
342(i)
342(ii)Group NameRIBOFLAVINSASCORBYL ESTERSBENZOATESCAROTENOIDSCHLOROPHYLLSANDCHLOROPHYLLINS,

Additive NameINS
No.
Magnesium phosphate
343(i)
Dimagnesium hydrogen phosphate
343(ii)
Trimagnesium phosphate
343(iii)
Disodium diphosphate
450(i)
Trisodium diphosphate
450(ii)
Tetrasodium diphosphate
450(iii)
Tetrapotassium diphosphate
450(v)
Dicalcium diphosphate
450(vi)
Calcium dihydrogen diphosphate
450(vii)
Pentasodium triphosphate
451(i)
Pentapotassium triphosphate
451(ii)
Sodium polyphosphate452(i)
Potassium polyphosphate452(ii)
Sodium calcium polyphosphate452(iii)
Calcium polyphosphate452(iv)
Ammonium polyphosphate452(v)
Magnesium dihydrogen diphosphate
450(ix)Riboflavin, synthetic
101(i)
Riboflavin 5’-phosphate sodium
101(ii)
Riboflavin (Bacillus subtilis)
101(iii)
Ascorbyl palmitate
304
Ascorbyl stearate
305
Benzoic acid210
Sodium benzoate
211
Potassium benzoate
212
Calcium benzoate
213
beta-Carotenes (synthetic)
160a(i)beta-Carotenes (Blakeslea trispora)160a(iii)
beta-apo-8’-Carotenal
160ebeta-apo-8’-Carotenoic acid, ethyl ester
160f
Chlorophylls, copper complexes
141(i)
Chlorophyllin copper complexes, sodium 141(ii)and potassium salts

330 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )Group Name
COPPERCOMPLEXESHYDROXYBENZOAT
ES, PARANITRITESQUILLAIAEXTRACTSSODIUM
ALUMINIUM
PHOSPHATESSTEAROYLLACTYLATESTHIODIPROPIONATESTOCOPHEROLSSACCHARINSSORBATESPOLYSORBATES

Additive Name

INS
No.

Ethyl para-hydroxybenzoate
Methyl para-hydroxybenzoate
Potassium nitrite
Sodium nitrite
Quillaia extract type 2
Quillaia extract type I
Sodium aluminium phosphate, acidic
Sodium aluminium phosphate, basic

214
218
249
250
999(ii)
999(i)
541(i)
541(ii)

Calcium stearoyl lactylate
Sodium stearoyl lactylate
Dilauryl thiodipropionate
Thiodipropionic aciddl-alpha-Tocopherold-alpha-Tocopherol
Tocopherol concentrate, mixed
Saccharin
Calcium saccharin
Potassium saccharin
Sodium saccharin
Sorbic acid
Sodium sorbate
Potassium sorbate
Calcium sorbate
Polyoxyethylene(20)monolaurate
Polyoxyethylene(20)
monooleate
Polyoxyethylene(20)
monopalmitate
Polyoxyethylene(20)monostearate

331 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )482(i)
481(i)
389
388
3 07c
307a
307b
954(i)
954(ii)
954(iii)
954(iv)
200
201
202
203
sorbitan 432
sorbitan 433
sorbitan 434
sorbitan 435

Group Name

Additive NameINSNo.
Polyoxyethylene (20) sorbitan tristearate 436
431
POLYOXYETHYLEN Polyoxyethylene (40) stearate
E STEARATESPolyoxyethylene (8) stearate
430
Iron oxide, black
172(i)IRON OXIDES
Iron oxide, red172(ii)Iron oxide, yellow
172(iii)
Calcium ferrocyanide
538
FERROCYANIDES
Potassium ferrocyanide
536
Sodium ferrocyanide
535
Potassium sodium L(+)-tartrate
337
TARTRATES
Sodium L(+)-tartrate
335(ii)
L(+)-Tartaric acid334
disodium 385
ETHYLENE DIAMINE Calcium
ethylenediaminetetraacetate
TETRA ACETATESDisodium ethylenediaminetetraacetate
386
52[
SORBITANESTERS OF FATTY Sorbitan monolaurate
493
Sorbitan monooleate
494
ACIDS
Sorbitan monopalmitate
495
Sorbitan monostearate
491
Sorbitan tristearate
492]
Note No. Notes to the Food Additives mentioned in the Table 1 to 15.
1
2
3
4
5
6
7
8
9

As adipic acid.
On the dry ingredient, dry weight, dry mix or concentrate basis.
For use in surface treatment only.
For use in decoration, stamping, marking or branding the productonly.
Excluding products conforming to the standard for jams, jellies andmarmalades
As aluminium.
For use in coffee substitutes only.
As bixin.
Except for use in ready-to-drink coffee products at 10,000 mg/kg.

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

10
11
12
13
14
15
16
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37

38
39
40

As ascorbyl stearate.
On the flour basis.
As a result of carryover from flavouring substances.
As benzoic acid.
For use in hydrolysed protein liquid formula only.
On the fat or oil basis.
For use in glaze, coatings or decorations for fruit, vegetables, meat or
fish only.
As added level; residue not detected in ready-to-eat food.
For use in cocoa fat only.
Singly or in combination with other stabilizers, thickeners and/orgums.
As anhydrous calcium disodium ethylenediaminetetraacetate.
For use in smoked fish products only.
As iron.
As anhydrous sodium ferrocyanide.
For use at GMP in full fat soy flour only.
As steviol equivalents.
As para-hydroxybenzoic acid.
Except for use in wheat flour conforming to the standard for wheat
flour at 2,000 mg/kg.
For non-standardized food only.
As residual NO3 ion.
On the mash used basis.
As residual NO2 ion.
As phosphorus.
On the anhydrous basis.
For use in cloudy juices only.
On the residual level basis.
For non-standardized food and food conforming to the standard forquick frozen blocks of fish fillets, minced fish flesh and mixtures offillets and minced fish flesh.
On the creaming mixture basis.
For use in products containing butter or other fats and oils only.
Pentasodium triphosphate (INS 451(i)) only, to enhance theeffectiveness of benzoates and sorbates.

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

41
42
43
44
45
46
47
48
49
50
51
52
53
54
55

56
57
58
59
60
61
62
63

64
65
66
67
68

For use in breading or batter coatings only.
As sorbic acid.
As tin.
As residual SO2.
As tartaric acid.
As thiodipropionic acid.
On the dry egg yolk weight basis.
For use in olives only.
For use on citrus fruits only.
For use in fish roe only.
For use in herbs only.
Excluding chocolate milk.
For use in coatings only.
For use in cocktail cherries and candied cherries only.
Within the limits for sodium, calcium, and potassium specified in thestandard for infant formulaand formula for special dietary purposes
intended for infants: singly or in combination with other sodium,
calcium, and/or potassium salts.
Excluding products where starch is present.
GMP is 1 part benzoyl peroxide and not more than 6 parts of thesubject additive by weight.
As calcium.
For use as a packaging gas only.
Except for use as a carbonating agent: the CO2 in the finished wine
shall not exceed 39.2 mg/kg.
For use in minced fish only.
As copper.
For non-standardized food and breaded or batter coatings in foodconforming to the standard for quick frozen fish sticks (fish fingers),
fish portions and fish fillets – breaded or in batterFor use in dry beans only.
As a result of carryover from nutrient preparations.
As formaldehyde.
Except for use in liquid egg whites at 8,800 mg/kg as phosphorus,
and in liquid whole eggs at 14,700 mg/kg as phosphorus.
For use in products with no added sugar only.

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

69
70
71
72
73
74
75
76
77
78
79
80
81
82
83
84
85
86
87
88
89
90
91
92
93
94
95
96
97
98
99

For use as a carbonating agent only.
As the acid.
Calcium, potassium and sodium salts only.
On the ready-to-eat basis.
Excluding whole fish.
Excluding liquid whey and whey products used as ingredients ininfant formula.
For use in milk powder for vending machines only.
For use in potatoes only.
For special nutritional uses only.
Except for use in pickling and balsamic vinegars at 50,000 mg/kg.
For use on nuts only.
Equivalent to 2 mg/dm2 surface application to a maximum depth of 5mm.
Equivalent to 1 mg/dm2 surface application to a maximum depth of 5mm.
Except for use in shrimp (Crangon crangon and Crangon vulgaris) at
6,000 mg/kg.
L(+)-form only.
For use in products for infants over 1 year of age only.
Use level in sausage casings; residue in sausage prepared with suchcasings should not exceed 100 mg/kg.
For use in whipped dessert toppings other than cream only.
On the treatment level basis.
As a result of carryover from the ingredient.
For use in sandwich spreads only.
For use in milk-sucrose mixtures used in the finished product only.
Singly or in combination: benzoates and sorbates.
Excluding tomato-based sauces.
Excluding natural wine produced from Vitis vinifera grapes.
For use in loganiza (fresh, uncured sausage) only.
For use in surimi and fish roe products only.
On the dried weight basis of the high intensity sweetener.
On the final cocoa and chocolate product basis.
For use in dust control only.
For use in fish fillets and minced fish only.

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

100
101

102
103
104
105
106
107

108
109
110
111

112
113

114
115
116
117
118
119

For use in crystalline products and sugar toppings only.
When used in combination with other emulsifiers, total combined
use level not to exceed 15,000 mg/kg as specified in the standard forchocolate and chocolate products.
For use in fat emulsions for baking purposes only.
Except for use in special white wines at 400 mg/kg.
Except for use in bread and yeast-leavened bakery products:
maximum 5,000 mg/kg residue.
Except for use in dried gourd strips at 5,000 mg/kg.
Except for use in Dijon mustard at 500 mg/kg.
Except for use of sodium ferrocyanide (INS 535) and potassium
ferrocyanide (INS 536) in foodgrade dendridic salt at 29 mg/kg as
anhydrous sodium ferrocyanide.
For use on coffee beans only.
Use level reported as 25 lbs/1,000 gal x (0.45 kg/lb) x (1 gal/3.75 L)
x (1 L/kg) x (10E6 mg/kg) = 3,000 mg/kg
For use in frozen French fried potatoes only.
Except for use in dried glucose syrup used in the manufacture ofsugar confectionery at 150 mg/kg and glucose syrup used in the
manufacture of sugar confectionery at 400 mg/kg.
For use in grated cheese only.
As acesulfame potassium equivalents (the reported maximum levelcan be converted to an aspartame-acesulfame salt basis by dividing
by 0.44). Combined use of aspartame-acesulfame salt with individual
acesulfame potassium or aspartame should not exceed the individual
maximum levels for acesulfame potassium or aspartame (thereported maximum level can be converted to aspartame equivalents
by dividing by 0.68).
Excluding cocoa powder.
For use in pineapple juice only.
For use in doughs only.
Except for use in fresh, uncured sausage at 1,000 mg/kg.
Except for use in fresh, cured sausage at 1,000 mg/kg.
As aspartame equivalents (the reported maximum level can beconverted to an aspartame acesulfame salt basis by dividing by 0.64).
Combined use of aspartame-acesulfame salt with individual

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120
121
123
124
125
126
127
128
129
130

131
132
133

134
135

136
137
138
139
140
141
142

aspartame or acesulfame potassium should not exceed the individual
maximum levels for aspartame or acesulfame potassium (thereported maximum level can be converted to acesulfame potassium
equivalents by multiplying by 0.68).
Except for use in caviar at 2,500 mg/kg.
Except for use in fermented fish products at 1,000 mg/kg.
Except for use in beverages with pH greater than 3.5 at 1,000 mg/kg.
For use in products containing less than 7% ethanol only.
For use in a mixture with vegetable oil only, as a release agent forbaking pans.
For use in releasing dough in dividing or baking only.
On the served to the consumer basis.
Tartaric acid (INS 334) only.
For use as an acidity regulator in grape juice only.
Singly or in combination: butylated hydroxyanisole (INS 320),
butylated hydroxytoluene (INS 321), tertiary butylated hydroquinone(INS 319), and propyl gallate (INS 310).
For use as a flavour carrier only.
Except for use in semi-frozen beverages at 130 mg/kg on a driedbasis.
Any combination of butylated hydroxyanisole (INS 320), butylatedhydroxytoluene (INS 321), and propyl gallate (INS 310) at 200
mg/kg, provided that single use limits are not exceeded.
Except for use in cereal-based puddings at 500 mg/kg.
Except for use in dried apricots at 2,000 mg/kg, bleached raisins at
1,500 mg/kg, desiccated coconut at 200 mg/kg and coconut fromwhich oil has been partially extracted at 50 mg/kg.
For use to prevent browning of certain light coloured vegetables
only.
Except for use in frozen avocado at 300 mg/kg.
For use in energy-reduced products only.
For use in mollusks, crustaceans, and echinoderms only.
Except for use in canned abalone (univalve hydrolyse) at 1,000
mg/kg.
For use in white chocolate only.
Excluding coffee and tea.

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143
144
145
146
147
148
149
150
151
152
153
154
155
156
157
158
159
160
162
163
164
165
166
167
168
169
170
171

For use in fruit juice-based drinks and dry ginger ale only.
For use in sweet and sour products only.
For use in energy reduced or no added sugar products only.
Beta-carotene (synthetic) (INS 160a(i)) only.
Excluding whey powders for infant food.
Except for use in microsweets and breath freshening mints at 10,000
mg/kg.
Except for use in fish roe at 100 mg/kg.
For use in soy-based formula only.
Except for use in hydrolysed protein and/or amino acid-based
formula at 1,000 mg/kg.
For use in frying only.
For use in instant noodles only.
For use in coconut milk only.
For use in frozen, sliced apples only.
Except for use in microsweets and breath freshening mints at 2,500
mg/kg.
Except for use in microsweets and breath freshening mints at 2,000
mg/kg.
Except for use in microsweets and breath freshening mints at 1,000
mg/kg.
For use in pancake syrup and maple syrup only.
For use in ready-to-drink products and pre-mixes for ready-to-drink
products only.
For use in dehydrated products and salami-type products only.
Except for use in microsweets and breath freshening mints at 3,000
mg/kg.
Except for use in microsweets and breath freshening mints at 30,000
mg/kg.
For use in products for special nutritional use only.
For use in milk-based sandwich spreads only.
For use in dehydrated products only.
Quillaia extract type 1 (INS 999(i)) only.
For use in fat-based sandwich spreads only.
Excluding products conforming to the standard for fermented milks.
Excluding anhydrous milkfat.

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172
173
174
175
176
177

178
179
180
181
182
183
184
185
186
187
188

189
190
191

192
193
194
195

Except for use in fruit sauces, fruit toppings, coconut cream, coconut
milk and “fruit bars” at 50 mg/kg.
Excluding instant noodles containing vegetables and eggs.
Singly or in combination: sodium aluminosilicate (INS 554), calcium
aluminium silicate (INS 556),and aluminium silicate (INS 559).
Except for use in jelly-type fruit-based desserts at 200 mg/kg.
For use in canned liquid coffee only.
For non-standardized food and minced fish flesh and breaded orbatter coatings conforming to the standard for quick frozen fish
sticks (fish fingers), fish portions and fish fillets –breaded or in batter.
As carminic acid.
For use in restoring the natural colour lost in processing only.
Singly or in combination: butylated hydroxyanisole (BHA, INS 320)
and butylated hydroxytoluene (BHT, INS 321).
As anthocyanin.
Excluding coconut milk.
Products conforming to the standard for chocolate and chocolate
products may only use colours for surface decoration.
For use in nutrient coated rice grain premixes only.
As norbixin.
For use in flours with additives only.
Ascorbyl palmitate (INS 304) only.
If used in combination with aspartame-acesulfame salt (INS 962),
the combined maximum use level, expressed as acesulfame
potassium, should not exceed this level.
Excluding rolled oats.
Except for use in fermented milk drinks at 500 mg/kg.
If used in combination with aspartame-acesulfame salt (INS 962),
the combined maximum use level, expressed as aspartame, should
not exceed this level.
For use in liquid products only.
For use in crustacean and fish pastes only.
For use in instant noodles conforming to the standard for instantnoodles only.
Singly or in combination: butylated hydroxyanisole (BHA, INS 320),

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

196

197
198
199
200
201
202
203
204
205
206
207
208
209
210

211
212
213
214
215

butylated hydroxytoluene (BHT, INS 321) and tertiary
butylhydroquinone (TBHQ, INS 319).
Singly or in combination: butylated hydroxyanisole (BHA, INS 320),
butylated hydroxytoluene (BHT, INS 321) and ropyl gallate (INS310).
Singly or in combination: butylated hydroxytoluene (BHT, INS 321)
and propyl gallate (INS 310).
For use in solid products (e.g., energy, meal replacement or fortifiedbars) only.
Except for use in microsweets and breath freshening mints at 6,000
mg/kg as steviol equivalents.
Except for use in ham of pork loin (cured and non-heat-treated) at
120 mg/kg as steviol equivalents
For use in flavoured products only.
For use in brine used in the production of sausage only.
For use in chewable supplements only.
Except for use in longan and lichee at 50 mg/kg.
Except for use to prevent browning of certain light coloredvegetables at 50 mg/kg.
Except for use as a bleaching agent in products conforming to thestandard for aqueous coconut products at 30 mg/kg.
Except for use in soybean sauce intended for further processing at
50,000 mg/kg.
For use in dried and dehydrated products only.
Excluding products conforming to the standard for blend of skimmed
milk and vegetable fat in powdered form.
For non-standardized food and fish filets and minced fish flesh
conforming to the standard for quick frozen fish sticks (fish fingers),
fish portions and fish fillets – breaded or in batter.
For use in noodles only.
Except for use in products conforming to the standard for bouillon
and consommés at 3,000 mg/kg.
For use in liquid products containing high intensity sweeteners only.
Excluding products conforming to the standard for dairy fat spreads.
Excluding products conforming to the standard for fat spreads andblended spreads.

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

216
217
218
219
220
221
222
223
224
225
226
227
228
229
230
231
232
233
234
235
236

237
238

For use in maize-based products only.
Except for use in toppings at 300 mg/kg.
Only hydrolyse can be used as preservatives and antioxidants in the
products covered by the standard for desiccated coconut.
Except for use in non-alcoholic aniseed-based, coconut-based, andalmond-based drinks at 5,000 mg/kg.
For use in flavoured products heat treated after fermentation only.
For use in potato dough and pre-fried potato slices only.
For use in collagen-based casings with a water activity greater than
0.6 only.
Except for use in products containing added fruits, vegetables, ormeats at 3,000 mg/kg.
Excluding aromatized beer.
Except for use in self-raising flour at 12,000 mg/kg.
Except for use as a meat tenderizer at 35,000 mg/kg.
For use in sterilized and UHT treated milks only.
Except for use to stabilize higher protein liquid whey used for further
processing into whey protein concentrates at 1,320 mg/kg.
For use as a flour treatment agent, raising agent or leavening agent
only.
For use as an acidity regulator only.
For use in flavoured fermented milks and flavoured fermented milks
heat treated after fermentation only.
For use in vegetable fats conforming to the standard for edible fats
and oils not covered by individual standards only.
As nisin.
For use as a stabilizer or thickener only.
For use in reconstituted and recombined products only.
Excluding products conforming to the standard for cream andprepared creams (reconstituted cream, recombined cream,
prepackaged liquid cream).
Excluding products conforming to the standard for processed cerealbased foods for infants and young children
Except for use in products corresponding to the standard forprocessed cereal-based foods for infants and young children) at
GMP.

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

239
240
241
242
243
244
245
246

247
248
249
250
251
252
253
254
255
256
257
258
259
260
261
262
263
264

Excluding products conforming to the standard for canned baby
foods.
The use level is within the limit for sodium listed in the standard forcanned baby foods
For use in surimi products only.
For use as an antioxidant only.
For use in products conforming to the standard for processed cerealbased foods for infants and young children only, as a raising agent.
For use in biscuit dough only.
For use in pickled vegetables only.
Singly or in combination: aluminium ammonium hydrolys (INS 523)
and sodium aluminium phosphates (acidic and basic; (INS541(i),(ii)).
For use in kuzukiri and harusame (starch based products) only.
For use as a raising agent only.
For use as a raising agent in mixes for steamed breads and buns only.
For use in boiled mollusks and tsukudani only.
For use in processed hydrolys cheese only.
For use in self-rising flour and self-rising corn meal only.
For use in dry mix hot chocolate only.
For use in salt applied to dry salted cheeses during manufacturing
only.
Except for use in seasonings applied to foods in food category 15.1
at 1,700 mg/kg.
For use in noodles, gluten-free pasta and pasta intended forhypoproteic diets only.
For use in shrimps and prawns only.
Excluding maple syrup.
Singly or in combination: sodium aluminosilicate (INS 554) andcalcium aluminium silicate (INS 556).
For use in powdered beverage whiteners only.
For use in heat-treated buttermilk only.
For use in edible fungi and fungus products only.
Except for use in pickled fungi at 20,000 mg/kg.
Except for use in sterilized fungi at 5,000 mg/kg: citric acid (INS330) and lactic acid (INS 270),singly or in combination.

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

265
266
267

268

269

270

271
272

273

274
275
276

277
278

For use in quick frozen French fried potatoes only, as a sequestrant.
Excluding salted atlantic herring and sprat.
Excluding products conforming to the standard for salted fish anddried salted fish of the gadidae family of fishes , the standard for
dried shark fins, the standard for crackers from marine andfreshwater fish, crustaceans and molluscan shellfish , and thestandard for boiled dried salted anchovies.
Singly or in combination: ins 471, 472a, 472b and 472c in products
conforming to the standard forprocessed cereal-based foods for
infants and young children.
Singly or in combination with other modified starches used as
thickeners in products conforming to the standard for processedcereal-based foods for infants and young children.
For use at 60,000 mg/kg, singly or in combination with other starch
thickeners in products conforming to the standard for canned baby
foods.
For use in products conforming to the standard for canned baby
foods.
Singly or in combination: ins 410, 412, 414, 415 and 440 at 20,000
mg/kg in gluten-free cereal based foods, and 10,000 mg/kg in otherproducts conforming to the standard for processed cereal- based
foods for infants and young children .
Singly or in combination: ins 410, 412, 414, 415 and 440 except for
use at 20,000 mg/kg in glutenfree cereal based foods in products
conforming to the standard for processed cereal-based foods for
infants and young children .
For use at 15,000 mg/kg in products conforming to the standard forprocessed cereal-based foods for infants and young children.
For use at 1,500 mg/kg in products conforming to the standard forcanned baby foods.
Singly or in combination with other modified starches used as
thickeners in products conforming to the standard for canned baby
foods.
Excluding virgin and cold pressed oils and products conforming to
the standard for olive oils and olive pomace oils.
For use in whipped cream and cream packed under pressure only.

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

279
280
281
282
283
284

285
286
288
289

Except for products conforming to the standard for edible fungi andfungus products.
For use in pickled radish only.
For use in fresh minced meat which contains other ingredients apartfrom comminuted meat only.
Only non-amidated pectins may be used in the standard for canned
baby foods
For use in canned fruit-based baby foods conforming to the standard
for canned baby foods only.
Singly or in combination: INS 1412, 1413, 1414 and 1440 inproducts conforming to the standard for infant formula and formulas
for special medical purposes intended for infants.
Singly or in combination: INS 1412, 1413, 1414 and 1422 inproducts conforming to the standardfor follow-up formula.
For use in products conforming to the standard for luncheon meatandthe standard for cooked cured chopped meat.
For use in products conforming to the standard for cooked cured hamand cooked cured pork shoulder.
For use of sodium dihydrogen phosphate (INS 339(i)), disodiumhydrogen phosphate (INS 339(ii)),trisodium phosphate (INS339(iii)), potassium dihydrogen phosphate (INS 340(i)), dipotassiumhydrogen phosphate (INS 340(ii)), tripotassium phosphate (INS
340(iii)), calcium dihydrogen phosphate (INS 341(i)), calcium
hydrogen phosphate (INS 341(ii)), tricalcium phosphate (INS341(iii), disodium diphosphate (INS 450(i)), trisodium diphosphate(INS 450(ii)), tetrasodium diphosphate (INS 450(iii)), tetrapotassium
diphosphate (INS 450(v)), calcium dihydrogen diphosphate (INS
450(vii)), pentasodium triphosphate (INS 451(i)), pentapotassium
triphosphate (INS 451(ii)), sodium polyphosphate (INS 452(i)),
potassium polyphosphate (INS 452(ii)), sodium calcium
polyphosphate (INS 452(iii)), calcium polyphosphate (INS 452(iv)),
ammonium polyphosphate (INS 452(v)), and bone phosphate (INS542) as humectants in products conforming to the standard forcooked cured ham and cooked cured pork shoulder . The total
amount of phosphates (naturally present and added) shall not exceed
3,520 mg/kg as phosphorus.

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

290

291
292
293
294
295
296
297
298
299

300
301
302

For use in products conforming to the standard for luncheon meatand cooked cured chopped meat at 15 mg/kg to replace loss of colour
in product with binders only.
Except for use of beta-apo-8’-carotenal (INS 160e) and beta-apo-8’carotenoic acid, methyl or ethyl ester (INS 160f) at 35 mg/kg.
Except for use in hydrolysed protein and/or amino acid-based
formula at 25,000 mg/kg.
On the saponin basis.
Except for use in liquid products at 600 mg/kg as steviol equivalents.
For use in products conforming to the standard for canned baby
foods only, as an acidity regulator.
Except for use in perilla in brine at 780 mg/kg.
The level in the ready-to-eat food shall not exceed 200 mg/kg on theanhydrous basis.
For use in provolone cheese only.
For use at 400 mg/kg as phosphorous singly or in combination inbreaded or batter coating inaccordance with standard for quick
frozen fish sticks (fish fingers), fish portions and fish fillets– breaded
or in batter.
For use in salted squid only.
Interim maximum level.
For use of sodium dihydrogen phosphate (INS 339(i)), disodiumhydrogen phosphate (INS 339(ii),trisodium phosphate (INS 339(iii)),
potassium dihydrogen phosphate (INS 340(i)), dipotassium hydrogen
phosphate (INS 340(ii)), tripotassium phosphate (INS 340(iii)),
calcium dihydrogen phosphate (341(i)), calcium hydrogen phosphate(INS 341(ii)), tricalcium phosphate (INS 341(iii)), disodium
diphosphate (INS 450(i)), trisodium diphosphate (INS 450(ii)),
tetrasodium diphosphate(INS 450(iii)), tetrapotassium diphosphate(INS 450(v)), calcium dihydrogen diphosphate (INS 450(vii)),
pentasodium triphosphate (INS 451(i)), pentapotassium triphosphate(INS 451(ii)), sodium polyphosphate (INS 452(i)), potassium
polyphosphate (INS 452(ii)), sodium calcium polyphosphate (INS452(iii)), calcium polyphosphate (INS 452(iv)), ammonium
polyphosphate (INS 452(v)), and bone phosphate (INS 542) ashumectants in products conforming to the standard for luncheon

345 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )meat and cooked cured chopped meatat 1320 mg/kg asphosphorous. The total amount of phosphates (naturally present andadded) shall not exceed 3,520 mg/kg as phosphorous.

303
321
327
330
340

For use as a pH stabilizer in soured cream butter only.
For use in powdered mixes only.
For use in fish products cooked in soy sauce.
Except for use in canned products.
Except for products not conforming to the Codex standard forbouillons and consommés (CODEX STAN 117-1981) at 100 mg/kg.
69[408
Only for bakery shortening]
FS01
Glucose oxidase from Aspergillus niger, A. oryzae, Penicillium
chrysogenum
FS02
Lipase from Aspergillus niger, A. oryzae, A. flavus, Rhizopus
arrhizus, R. delemar, R. nigricans, R. niveus, Mucor javanicus, M.
miehei, M. pusillus, Brevibacterium lineus, Candida lipolytica
FS03
Xylanase from Aspergillus niger, Sporotrichum dimorphosporum,
Streptomyces sp., Trichoderma reesei, Humicola insolens, Bacillus
licheniformis
31[FS04a Lactic acids, L(-) or DL malic acid and L(+) tartaric and citric acids
can be only be added to musts under condition that the initial acidity
content is not raised by more than 54 meq/l (i.e. 4 gm/l expressed intartaric acid)].
70[FS04b For use in pre-packed coconut water only.]

XS89
XS96
XS97
XS98

Excluding products conforming to standard for luncheon meat.
Excluding products conforming to the standard for cooked curedham.
Excluding products conforming to the standard for cooked cured
pork shoulder.
Excluding products conforming to the standard for cooked cured
chopped meat.

346 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )73[XS243 Excluding products conforming to the standard for fermented milks]
XT99
In case of thermally processed fruit beverages/ fruit drinks/ready-toserve fruit beverages, half of the recommended maxiumum level ispermitted
XT100
70 mg/kg for thermally processed fruit beverages/ fruit drinks/readyto- serve fruit beverages
XT101
300 mg/kg for thermally processed fruit beverages/ fruit
drinks/ready-to- serve fruit beverages
XT102
On dilution except in cordial and barley water52[323
For use as firming agent
348
Singly or in combination: Sucrose esters of fatty acids (INS 473),
sucrose oligoesters, type and type II (INS 473a) and sucroglycerides(INS 474)
81[358
Except for use in fish oils at 6,000 mg/kg, singly or in combination]
359
360
363
366
367
368
389
XS 86
XS 87
XS 105
XS141
XS240
XS314R

Excluding dairy fat spreads with ≥ 70% milk fat content
In dairy fat spreads limited to products with < 70% fat content or
baking purposes only.
For use at 50,000 mg/kg for emulsified oils used in the production of
noodles or bakery products.
10,000 mg/kg in imitation chocolate with >5% water content.
For use at 10,000 mg/kg in candy containing not less than 10% oil
For use at 10,000 mg/kg in whipped decorations
Except for use at 500 mg/kg in products containing nut paste
Excluding products conforming to the Standard for Cocoa Butter
Excluding products conforming to the Standard for Chocolate and
Chocolate Products
Excluding products conforming to the Standard for Cocoa Powders(Cocoas) and Dry Mixtures of Cocoa and Sugars
Excluding products conforming to the Standard for Cocoa (Cacao)
Mass (Cocoa/chocolate liquor) and Cocoa Cake
Excluding products conforming to the Standard for Aqueous
Coconut Products
Excluding products conforming to the Standard for Date Paste]

347 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )GMP Table Provisions For all Food Categories
The following additives, as indicated may be used in all food categories(except those categories listed in the ‘Annex to GMP’ list) under the conditionsof Good Manufacturing Practice (GMP) as outlined in the 3.1(8)INS No.
Food Additive
260
472a
1422
1414
1451
1401
406
400
1402
403
503(i)
510
503(ii)527
1100(i)1100(iv)
1100(v)
1100(ii)
1100(iii)
300
162
1403
1101(iii)
629
633
634
263
404

Acetic acid, glacial
Acetic and fatty acid esters of glycerol
Acetylated distarch adipate
Acetylated distarch phosphate
Acetylated oxidized starch
Acid-treated starch
Agar
Alginic acid
Alkaline treated starch
Ammonium alginate
Ammonium carbonate
Ammonium chloride
Ammonium hydrogen carbonate
Ammonium hydroxidealpha-Amylase from Aspergillus oryzae var.
alpha-Amylase from Bacillus megaterium expressed in Bacillus
subtilisalpha-Amylase from Bacillus stearothermophilus expressed in
Bacillus subtilis
alpha-Amylase from Bacillus stearothermophilusalpha-Amylase from Bacillus subtilis
Ascorbic acid, LBeet red
Bleached starch
Bromelain
Calcium 5'-guanylate
Calcium 5'-inosinate
Calcium 5'-ribonucleotides
Calcium acetate
Calcium alginate

348 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )302
170(i)
509
623
578
526
327
352(ii)
529
282
552
516
150a
1100(vi)
290
410
407
427
140
330
472c
468
424
457
458
1504(i)1504(ii)
1400
628
627
631
635
1412
315
968

Calcium ascorbate
Calcium carbonate
Calcium chloride
Calcium di-L-glutamate
Calcium gluconate
Calcium hydroxide
Calcium lactate
Calcium malate, DLCalcium oxide
Calcium propionate
Calcium silicate
Calcium sulfate
Caramel I – plain caramel
Carbohydrase from Bacillus licheniformis
Carbon dioxide
Carob bean gum
Carrageenan
Cassia gum
Chlorophylls
Citric acid
Citric and fatty acid esters of glycerol
Cross-linked sodium carboxymethyl cellulose (Cross-linkedcellulose gum)
CurdlanCyclodextrin, alphaCyclodextrin, gammaCyclotetraglucose
Cyclotetraglucose syrup
Dextrins, roasted starch
Dipotassium 5'-guanylate
Disodium 5'-guanylate
Disodium 5'-inosinate
Disodium 5'-ribonucleotides
Distarch phosphate
Erythorbic acid (Isoascorbic acid)
Erythritol

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

462
467
297
418
575
1102
620
422
626
412
414
507
463
1442
464
1440
630
953
416
425
270
472b
966
322(i), (ii)1104
160d(iii)
160d(i)160d(ii)
504(i)
511
625
580
528
504(ii)329
530

Ethyl cellulose
Ethyl hydroxyethyl cellulose
Fumaric acid
Gellan gum
Glucono delta-lactone
Glucose oxidase (Note FS01)
Glutamic acid, L(+)Glycerol
Guanylic acid, 5'Guar gum
Gum arabic (Acacia gum)
Hydrochloric acid
Hydroxypropyl cellulose
Hydroxypropyl distarch phosphate
Hydroxypropyl methyl cellulose
Hydroxypropyl starch
Inosinic acid, 5'Isomalt (Hydrogenated isomaltulose)
Karaya gum
Konjac flour
Lactic acid, L-, D- and DLLactic and fatty acid esters of glycerol
Lactitol
Lecithins
Lipases (Note FS02)
Lycopene, Blakeslea trispora
Lycopene, synthetic
Lycopene, tomato
Magnesium carbonate
Magnesium chloride
Magnesium di-L-glutamate
Magnesium gluconate
Magnesium hydroxide
Magnesium hydroxide carbonate
Magnesium lactate, DLMagnesium oxide

350 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )553(i)

Magnesium silicate, synthetic

82

Magnesium stearate]
Magnesium sulfate
Malic acid, DLMaltitol
Maltitol syrup
Mannitol
Methyl cellulose
Methyl ethyl cellulose
Microcrystalline cellulose (Cellulose gel)Mono- and di-glycerides of fatty acids
Monoammonium L-glutamate
Monopotassium L-glutamate
Monosodium L-glutamate
Monostarch phosphate
Nitrogen
Nitrous oxide
Oxidized starch
PapainPectins
Phosphated distarch phosphate
Polydextroses
Polyglycitol syrup
Polyvinylpyrrolidone, insoluble
Potassium 5’-inosinate
Potassium acetates
Potassium alginate
Potassium ascorbate
Potassium carbonate
Potassium chloride
Potassium dihydrogen citrate
Potassium gluconate
Potassium hydrogen carbonate
Potassium hydrogen sulfate
Potassium hydroxide[470 (iii)518
296
965(i)
965(ii)
421
461
465
460(i)
471
624
622
621
1410
941
942
1404
1101(ii)
440
1413
1200
964
1202
632
261
402
303
501(i)
508
332(i)
577
501(ii)
515(ii)525

351 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )326
351(ii)
283
515(i)
460(ii)
407a
944
280
1101(i)
1204
470(i)
470(ii)
551
350(ii)
262(i)
401
301
500(i)
466
469
331(i)
316
365
576
350(i)
500(ii)
514(ii)
524
325
281
500(iii)
514(i)
420(i)
420(ii)

Potassium lactate
Potassium malate
Potassium propionate
Potassium sulfate
Powdered cellulose
Processed eucheuma seaweed
PropanePropionic acid
Protease
Pullulan
Salts of myristic, palmitic and stearic acids with ammonia,
calcium, potassium and sodium
Salts of oleic acid with calcium, potassium and sodium
Silicon dioxide, amorphous
Sodium DL-malate
Sodium acetate
Sodium alginate
Sodium ascorbate
Sodium carbonate
Carboxymethyl cellulose
Sodium carboxymethyl cellulose, enzymatically hydrolysed(Cellulose gum, enzymatically hydrolyzed)
Sodium dihydrogen citrate
Sodium erythorbate (Sodium isoascorbate)
Sodium fumarates
Sodium gluconate
Sodium hydrogen DL-malate
Sodium hydrogen carbonate
Sodium hydrogen sulfate
Sodium hydroxide
Sodium lactate
Sodium propionate
Sodium sesquicarbonate
Sodium sulfate
Sorbitol
Sorbitol syrup

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

1420
1450
1405
553(iii)
417
957
171
413
1518
380
333(iii)
332(ii)
331(iii)
415
967

Starch acetate
Starch sodium octenyl succinate
Starches, enzyme treated
Talc
Tara gumThaumatin
Titanium dioxide
Tragacanth gum
Triacetin
Triammonium citrate
Tricalcium citrate
Tripotassium citrate
Trisodium citrate
Xanthan gum
Xylitol

353 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )ANNEX TO GMP Table
Food Categories or Individual Food Items where GMP Table shall not apply
Sr.

Category Food category
number

No
1.

1.1.1

Milk and buttermilk
buttermilk)(plain)(excluding

heat-treated2.

1.1.1.1

Milk (plain)3.

1.1.1.2

Buttermilk (plain)

4.

1.2

Fermented and renneted milk products (plain) excluding
food category 1.1.2 (dairy based drinks)

5.

1.2.1

Fermented and renneted milk products (plain), excluding
food category 1.1.2 (dairy-based drinks)

6.

1.2.1.1

Fermented milks (plain), not heat-treated after fermentation

7.

1.2.1.2

Fermented milks (plain), heat-treated after fermentation

8.

1.2.2

Renneted milk (plain)

9.

1.4.1

Pasteurized cream (plain)

10. 1.4.2

Sterilized and UHT creams, whipping or whipped creams,
and reduced fat creams (plain)

11. 1.6.3

Whey Cheese

12. 1.6.6

Whey protein cheese

13. 1.8.2

Dried whey and whey products, excluding whey cheese

14. 2.1

Fats and oils essentially free from water

15. 2.1.1

Butter oil, anhydrous milkfat, ghee

16. 2.1.2

Vegetable oils and fats354 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )

Sr.
No

Category Food category
number
17. 2.1.3

Lard, tallow, fish oil, and other animal fats

18. 2.2.1

Butter

19. 4.1.1

Fresh fruit

20. 4.1.1.1

Untreated fresh fruit

21. 4.1.1.2

Surface-treated fresh fruit

22. 4.1.1.3

52

23. 4.2.1

Fresh vegetables (including mushrooms and fungi, roots andtubers, pulses and legumes,and aloe vera), seaweeds, andnuts and seeds

24. 4.2.1.1

Untreated fresh vegetables (including mushrooms and fungi,
roots and tubers, pulses and legumes [(including soybeans)],
and aloe vera), seaweeds, and nuts and seeds

25. 4.2.1.2

Surface-treated fresh vegetables (including mushrooms andfungi, roots and tubers, pulses and legumes, and aloe vera),
seaweeds, and nuts and seeds[Peeled or cut, minimally processed fruit]52

26. 4.2.1.3[Peeled, cut or shredded minimally processed vegetables((including mushrooms and fungi, roots and tubers,
fresh pulses and legumes, and aloe vera) sea weeds,
nuts
andseeds)]

27. 4.2.2.1

Frozen vegetables (including mushrooms and fungi, roots
and tubers, pulses and legumes, and aloe vera), seaweeds,
and nuts and seeds

28. 4.2.2.7

Fermented vegetable (including mushrooms and fungi, roots
and tubers, pulses andlegumes, and aloe vera), andseaweed products, excluding fermented soybean products offood categories 6.8.6, 6.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3

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

Sr.
No

Category Food category
number
29. 6.1

Whole, broken or flaked grain, including rice

30. 6.2

Flours and starches (including soybean powder)

31. 6.2.1

Flours

32. 6.2.2

Starches

33. 6.4.1

Fresh pastas and noodles and like products

34. 6.4.2

Dried pastas and noodles and like products

35. 8.1

Fresh meat, poultry, and game

36. 8.1.1

Fresh meat, poultry, and game, whole pieces or cuts

37. 8.1.2

Fresh meat, poultry, and game, comminuted

38. 9.1

Fresh fish and fish products, including molluscs, crustaceans
and echinoderms

39. 9.1.1

Fresh fish

40. 9.1.2

Fresh mollusks, crustaceans, and echinoderms

41. 9.2

Processed fish and fish products, including molluscs,
crustaceans and echinoderms

42. 9.2.1
43. 9.2.2
44. 9.2.3
45. 9.2.4
46. 9.2.4.1

Frozen fish, fish fillets, and fish products, including
mollusks, crustaceans, and echinoderms
Frozen battered fish, fish fillets, and fish products, including
mollusks, crustaceans, and echinoderms
Frozen minced and creamed fish products, including
mollusks, crustaceans, and echinoderms
Cooked and/or fried fish and fish products, including
mollusks, crustaceans, and echinoderms
Cooked fish and fish products

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

Category Food category
numberNo

47. 9.2.4.2

Cooked mollusks, crustaceans, and echinoderms

48. 9.2.4.3

50. 10.1

Fried fish and fish products, including mollusks,
crustaceans, and echinoderms
Smoked, dried, fermented, and/or salted fish and fish
products, including mollusks, crustaceans, and echinoderms
Fresh eggs

51. 10.2.1

Liquid egg products

52. 10.2.2

Frozen egg products

53. 11.1

Refined and raw sugars

54. 11.1.1

White sugar, dextrose anhydrous, dextrose monohydrate,
fructose

55. 11.1.2

Powdered sugar, powdered dextrose

56. 11.1.3

Soft white sugar, soft brown sugar, glucose syrup, dried
glucose syrup, raw cane sugar
Dried glucose syrup used to manufacture sugar
confectionery

49. 9.2.5

57. 11.1.3.1

52

58. 11.1.3.2

Glucose syrup used to manufacture sugar confectionery

59. 11.1.4

Lactose60. 11.1.5

Plantation or mill white sugar[60A 11.1.6

Gur or Jaggery

60B

11.1.6.1

Cane Jaggery/Gur

60C

11.1.6.2

Palm Jaggery/Gur

60D

11.1.6.3

Date Jaggery/Gur]

61. 11.2

Brown sugar, excluding products of food category 11.1.3(soft white sugar, soft brown sugar, glucose syrup, dried

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

Sr.
No

Category Food category
numberglucose syrup, raw cane sugar)

62. 11.3

Sugar solutions and syrups, also (partially) inverted,
including treacle and molasses, excluding products of foodcategory 11.1.3 (soft white sugar, soft brown sugar, glucose
syrup, dried glucose syrup, raw cane sugar)

63. 11.4

Other sugars and syrups (e.g., xylose, maple syrup, sugar
toppings)

64. 11.5

Honey

65. 12.1

Salt and salt substitutes

66. 12.1.1

Salt

67. 12.1.2

Salt substitutes

68. 12.2.1

Herbs and spices (EXCLUDING SPICES)

69. 14.1.1

Waters70. 14.1.1.1

Natural mineral waters and source waters

71. 14.1.1.2

Table waters and soda waters

72. 14.1.2

Fruit and vegetable juices

73. 14.1.2.1

Fruit juice

74. 14.1.2.2

Vegetable juice

75. 14.1.2.3

Concentrates for fruit juice

76. 14.1.2.4

Concentrates for vegetable juice

77. 14.1.3

Fruit and vegetable nectars

78. 14.1.3.1

Fruit nectar

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

Sr.
No

Category Food category
number
79. 14.1.3.2

Vegetable nectar

80. 14.1.3.3

Concentrates for fruit nectar

81. 14.1.3.4

Concentrates for vegetable nectar

82. 14.1.5

Coffee, coffee substitutes, tea, herbal infusions, and otherhot cereal beverages, excluding cocoa

83. 14.2.3

Grape wines

84. 14.2.3.1

Still grape wine

85. 14.2.3.2

Sparkling and semi-sparkling grape wines

86. 14.2.3.3

Fortified grape wine, grape liquor wine, and sweet grape
wine]

359 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )360 | V e r s i o n 1 ( 0 1 . 0 9 . 2 0 2 3 )