24 - 2019 - TT-BYT - Eng

THE MINISTRY OF SOCIALIST REPUBLIC OF VIETNAM
HEALTH Independence - Freedom – Happiness

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No. 24/2019/TT-BYT Hanoi, August 30, 2019
CIRCULAR
GUIDING THE MANAGEMENT AND USE OF FOOD ADDITIVES
Pursuant to the Law on Food Safety dated June 17, 2010;
Pursuant to the Government’s Decree No. 15/2018/ND-CP dated February 02, 2018 on
elaboration of some articles of the law of food safety;
Pursuant to the Government’s Decree No. 75/2017/ND-CP dated June 20, 2017 on functions,
tasks, powers and organizational structure of the Ministry of Health;
At the request of the Director General of the Vietnam Food Administration;
The Minister of Health promulgates the Circular guiding the management and use of food
additives.
Chapter I
GENERAL PROVISIONS
Article 1. Scope of amendments
This Circular provides for the list of food additives; use and management of food additives and
responsibilities of relevant regulatory bodies, organizations and individuals.
Article 2. Regulated entities
This Circular is applicable to organizations and individuals involving in manufacture, sale and
import of food and food additives in Vietnam and relevant regulatory bodies, organizations and
individuals.
Article 3. Definitions
In this Circular, the undermentioned terms and abbreviations shall be defined as follows:
1. “CAC” stands for the Codex Alimentarius Commission.
2. “JECFA” stands for the Joint FAO/WHO Expert Committee on Food Additives.
3. “flavoring” (food additive) is a substance added to food to affect, change or increase food
flavor. Flavorings include flavoring substances, natural flavoring complexes; flavorings used in
heat processing or smoke flavorings and their mixtures; may contain non-flavoring food
ingredients with conditions prescribed in section 3.5 of the National Standard TCVN 6417:2010
guiding the use of flavorings. Flavorings do not include substances that simply create sweetness,
sourness or saltiness (such as sugar, vinegar or salt); and flavor enhancers that are considered
food additives in the CAC/GL 36-1989 Codex Class Names and the International Numbering
System for Food Additives.
4. “non-flavoring food ingredient” means an ingredient that is used as a food additive/food

ingredient and is necessary for the manufacture, preservation and transport of flavorings or
dissolution, disperse or dilution of flavorings.
5. “acceptable daily intake” (“ADI”) means the daily intake of a food additive over a lifetime
without an appreciable risk to human health and is expressed as mg per kg of body weight.
6. “acceptable daily intake not specified/not limited” means the daily intake of a food additive
with very low toxicity based on available chemical, biochemical and toxicological data and other
factors. Such intake is maintained at an amount necessary to achieve the desired effects and
acceptable without an appreciable risk to human health.
7. “maximum use level” (“ML”) means the highest amount of a food additive that is determined
to be functionally effective for one kind of food or food group; usually expressed as mg of
additive per kg of food or mg of additive per liter of food.
8. “mixed food additive with new uses” means a food additive containing at least two (02)
additives with its uses different from those of its components.
Chapter II
LIST OF PERMITTED FOOD ADDITIVES
Article 4. Rules for compilation of the list of permitted food additives
The list of permitted food additives shall be compiled on the basis of:
1. Protection of human health.
2. Compliance with international standards and regulations on management and use of food
additives
3. Being up-to-date with recommendations on risk management for food additives of

Vietnamese, CAC, JECFA and foreign competent authorities.
Article 5. List of permitted food additives and maximum use level

1. Enclosed with this Circular is Appendix 1 containing the list of permitted food additives.
2. Enclosed with this Circular is Appendix 2A and Appendix 2B containing the maximum use
level of food additives.
3. Enclosed with this Circular is Appendix 3 containing the list of permitted food additives and
food using food additives according to GMP.
4. Flavorings include the flavorings evaluated and confirmed as safe for expected intakes or ADI
by JECFA. These flavorings shall satisfy corresponding technical requirements on
recognizability and purity; and comply with regulations of the National Standard TCVN
6417:2010 guiding the use of flavorings and specific provisions of this Circular.
Article 6. Classification and description of groups of food using food additives
1. Enclosed with this Circular is Appendix 4 containing the classification and description of food
groups to identify the food groups to which Appendix 2A and Appendix 3 are applied.
2. Food classification prescribed in Clause 1 herein shall not be used to regulate product naming
and goods labeling.
3. Rules for application of food group codes:
a) If a food additive is permitted for use in one food group, it may also be used for subgroups of
such group unless otherwise provided for;
b) If a food additive is permitted for use in one subgroup, it may also be used for subordinate
groups of such subgroup or for individual foods of such subgroup unless otherwise provided for.
Chapter III
USE OF FOOD ADDITIVES
Article 7. General rules for use of food additives
1. Use of food additives must ensure that:
a) The food additive is permitted for use and is used for the right food;
b) The amount of food additive used does not exceed the maximum use level applied to one kind
of food or food group;
c) Food additives shall be used with the minimum amount necessary to produce the desired
technical effects.
2. Food additives shall only be used if such use could produce the desired effects without
harming human health or deceiving consumers. Food additives shall only be used for one or
more than one of their function to achieve the following purposes in case other options more
economically and technologically effective to achieve such purposes are not available.
a) Maintenance of nutritional value of food. Products for special uses where food additives are
used as food ingredients (e.g. dietary sugar) are not regulated by this Circular;
b) Increase of maintenance of food quality or stability or organoleptic improvement without

affecting the nature or quality of food to deceive consumers;
c) Support for manufacture and transport but not for the purpose of hiding the effects resulted
from use of low quality ingredients or improper manufacturing/technical practice.
3. Food additives must satisfy technical and food safety requirements according to the following
documents:
a) National technical regulations or regulations of legislative documents promulgated by

competent authorities if there is no applicable national technical regulation yet;
b) National standards in case the regulations prescribed in Point a herein are not yet applicable;
c) CAC and JECFA standards and regional and foreign standards in case the regulations
prescribed in Points a and b herein are not yet applicable;
d) Manufacturer standards in case the regulations prescribed in Points a, b and c herein are not
yet applicable.
4. Besides appearing in food when used in manufacture, food additives may also appear in food
when the ingredients or components for manufacture of such food have already contained food
additives. Such cases must comply with the regulations of Article 9 herein.
Article 8. Rules for determination of maximum use level of food additives according to
Good Manufacturing Practice (GMP) regulations
1. Food additives shall be used with the minimum amount necessary to produce the desired
technical effects.
2. The amount of food additives used in manufacture must not alter the nature of food or food
manufacturing technology.
3. Food additives must ensure quality and safety for use in food and shall be processed and
transported in the same way as food ingredients.
Article 9. Food additives brought into food by the ingredients or components for
manufacture of such food
1. The food additives brought into food by the ingredients or components for manufacture of
such food must satisfy the following requirements:
a) Permitted for use in ingredients or components (including in food additives);
b) Not exceeding maximum use level applied to use in ingredients or components (including in
food additives);
c) The food containing food additives that originate from its ingredients or components shall
ensure that the amount of such food additives do not exceed the maximum use level applied to
the ingredients or components for manufacture of such food according to manufacture
procedures and technology.
2. Food additives that are not permitted for use in ingredients or components for food
manufacture may be used in or added to such ingredients or components if such food additives
are manufactured or imported for internal use within an enterprise or the importing and
distributing enterprises have signed a contract with food manufacturers. Such cases must satisfy
the following requirements:
a) Such ingredients or components shall be used to manufacture only one kind of food;
b) The food additives must be permitted for use and the use amount shall not exceed the
maximum use level applied to that kind of food;
c) The food additives must have their product declarations registered according to Clause 2 of
Article 11 herein.
3. Additives brought into food by ingredients or components for manufacture of such food are
not permitted for the following product groups, unless such additives are stipulated in Appendix
2A, Appendix 2B and Appendix 3 enclosed with this Circular:
a) Formula products for newborns and infants, formula products for special medical uses for
newborns (food group code: 13.1);
b) Supplementary food for newborns and infants (food group code: 13.2).
4. If a food additive is brought into food by ingredients or components for manufacture of such
food but it does not constitute the uses of the finished product, it does not have to be listed in the
composition of such food.
Article 10. Requirements for dividing, filling, repacking and mixing of food additives
1. Requirements for dividing, filling and repacking of food additives are as follows:
a) Dividing, filling and repacking of food additives shall only be carried out upon the written
agreement of the organizations/individuals manufacturing or holding responsibilities for the
products;
b) Dividing, filling and repacking of food additives must not affect product quality and safety or
cause any risk to human health;
c) Labels of food additives that have been divided, filled or repacked must include the date of
such dividing, filling or repacking. The expiry date shall be determined based on the date of
manufacture on the original labels of the food additives prior to dividing, filling or repacking;
d) Dividing, filling and repacking of food additives shall comply with other regulations relating
to manufacture and sale of food additives.
2. Requirements for mixing of food additives and mixed food additives are as follows:
a) Food additives shall only be mixed when such mixing does not cause any risk to human
health;
b) Ingredient quantity of each food additive shall be included in the product composition;
c) Guidelines for maximum use level, the food using food additives and functions of food
additives shall be provided;
d) Mixing of food additives shall comply with other regulations relating to manufacture and sale
of food additives.
Chapter IV
MANAGEMENT OF FOOD ADDITIVES
Article 11. Product declaration
1. Food additives must be declared before being distributed on the market, except for the food
additives prescribed in Clause 2 of this Article and Clause 2 of Article 4 of the Government’s
Decree No. 15/2018/ND-CP dated February 02, 2018 on elaboration of some articles of the law
of food safety. Procedures for product declaration shall be carried out according to Article 5 of
the Decree No. 15/2018/ND-CP and Point a of Clause 1 of Article 3 of the Government’s Decree
No. 155/2018/ND-CP dated November 12, 2018 on amendments to some articles related to
business conditions under state management of the Ministry of Health.
2. Mixed food additives with new uses and food additives not included in the list of permitted
food additives prescribed in this Circular must have their declarations registered with the
Vietnam Food Administration and Ministry of Health before official use or distribution on the
market. Procedures for registration of product declaration shall be carried out according to
Articles 7 and 8 of the Government’s Decree No. 15/2018/ND-CP dated February 02, 2018 on
elaboration of some articles of the law of food safety.
Article 12. Labeling
Food additive labeling shall be carried out according to the Government’s Decree No.
43/2017/ND-CP dated April 14, 2017 on goods labeling and relevant documents.
Article 13. Handling of administrative violations relating to food safety applied to

manufacture, sale and use of food additives
Administrative violations relating to food safety in manufacture, sale and use of food additives
shall be handled according to the Government’s Decree No. 115/2018/ND-CP dated September
04, 2018 on penalties for administrative violations against regulations on food safety and
relevant documents. In case there are aggravating circumstances in a violation as prescribed in
the Law on Handling Administrative Violations, competent persons shall consider and decide to
impose the fine up to the highest and revocation of the certificate of registered product
declaration.
Chapter V
IMPLEMENTING PROVISIONS
Article 14. Transitional clauses
1. Food additives and food products using food additives that have been granted the certificate of
declaration of conformity or certificate of declaration of conformity with the food safety
regulations before the date this Circular comes into effect may continue to be used until the
expiration dates of such certificates or products, excluding the cases where there are food safety
warnings.
2. Food additives and food products using food additives that have completed product
declaration or have been granted the certificate of product declaration registration before the date
this Circular comes into effect, if not conforming with the regulations of this Circular, may
continue to be used until the expiration dates of such products, excluding the cases where there
are food safety warnings.
Article 15. Terms of reference
In case the documents referred to herein are amended or superseded, the new documents shall be
applied.
Article 16. Effect
1. This Circular takes effect from October 16, 2019.

2. The Minister of Health’s Circular No. 27/2012/TT-BYT, the Minister of Health’s Circular No.
08/2015/TT-BYT and Part III of the Minister of Health’s Decision No. 3742/2001/QD-BYT are
annulled from the date this Circular comes into effect.
Article 17. Implementation responsibilities
1. The Vietnam Food Administration shall be responsible for taking charge and cooperating with
relevant competent authorities in organizing the implementation and inspection of the
implementation of this Circular throughout the country.
2. The Vietnam Food Administration shall propose inspection of and amendments to this
Circular every two (02) years or ad hoc per management requirements on the basis of updates of
CAC standards and requests of organizations and individuals involving in manufacture and sale
of food additives and food.
3. Organizations and individuals involving in manufacture, sale and import of food additives and
food must satisfy the following requirements:
a) Manufacture, sale, import and use of food additives shall be carried out according to
regulations of this Circular;
b) When a food additive is found to have violated a regulation of this Circular, manufacture, sale
and import of such food additive shall be suspended and relevant competent authorities shall be
notified of such violation;
c) Food additives that violate safety regulations shall be revoked and handled according to
applicable regulations.
d) In case of request for addition of a food additive or kind of food not provided for in this
Circular, organizations and individuals must provide scientific proofs for the safety of such
product for consideration.
4. Head of Office of the Ministry of Health, chief inspector of the Ministry of Health, heads of
departments and affiliates of the Ministry of Health and relevant regulatory bodies, organizations
and individuals shall be responsible for the implementation of this Circular.
During the implementation of this Circular, should any problem arise, regulatory bodies,
organizations and individuals shall promptly report to the Ministry of Health (Vietnam Food
Administration) for consideration and/or resolution./.
PP. THE MINISTER

THE DEPUTY MINISTER
Truong Quoc Cuong
APPENDIX 1
LIST OF PERMITTED FOOD ADDITIVES

(Enclosed with the Circular No. 24/2019/TT-BYT dated August 30, 2019)
Name of additive Function

NO. INS
Vietnamese English
1. 100(i) Curcumin Curcumin Colorant
2. 100(ii) Turmeric Turmeric Colorant
3. 101(i) Riboflavin, tổng hợp Riboflavin, synthetic Colorant
4. 101(ii) Natri Riboflavin 5'- Riboflavin 5'- phosphate Colorant
phosphat sodium
5. 101(iii) Riboflavin từ Bacillus Riboflavin from Bacillus Colorant
subtilis subtilis
6. 102 Tartrazin Tartrazine Colorant
7. 104 Quinolin yellow Quinoline yellow Colorant
8. 110 Sunset yellow FCF Sunset yellow FCF Colorant
9. 120 Carmin Carmines Colorant
10. 122 Azorubin (Carmoisin) Azorubine (Carmoisine) Colorant
11. 123 Amaranth Amaranth Colorant
12. 124 Ponceau 4R (Cochineal Ponceau 4R (Cochineal Colorant
red A) red A)
13. 127 Erythrosin Erythrosine Colorant
14. 129 Allura red AC Allura red AC Colorant
15. 132 Indigotin Indigotine Colorant
(Indigocarmin) (Indigocarmine)
16. 133 Brilliant blue FCF Brilliant blue FCF Colorant
17. 140 Clorophylls Chlorophylls Colorant
18. 141(i) Phức đồng clorophyll Chlorophyll copper Colorant
complexes
19. 141(ii) Phức đồng clorophyllin Chlorophyllins, copper Colorant
(muối natri, kali của complexes, sodium and
nó) potassium salts
20. 143 Fast green FCF Fast green FCF Colorant
21. 150a Caramen nhóm I Caramel I- plain caramel Colorant
(caramen nguyên chất)
22. 150b Caramen nhóm II Caramel II - sulfite Colorant
(caramen sulfit) caramel
23. 150c Caramen nhóm III Caramel III – ammonia Colorant
(caramen amoni) caramel
24. 150d Caramen nhóm IV Caramel IV –sulfite Colorant
(caramen amoni sulfit) ammonia caramel
25. 151 Brilliant black Brilliant black Colorant
26. 153 Carbon thực vật Vegetable carbon Colorant
27. 155 Brown HT Brown HT Colorant
28. 160a(i) Beta-caroten tổng hợp Carotenes, beta-, Colorant
synthetic
29. 160a(ii) Beta - Caroten (chiết Carotenes, beta-, Colorant
xuất từ thực vật) vegetable
30. 160a(iii) Beta-Caroten, Carotenes, beta-, Colorant
Blakeslea trispora Blakeslea trispora
31. 160b(i) Chất chiết xuất từ Annatto extracts, bixin- Colorant
annatto, bixin based based
32. 160b(ii) Chất chiết xuất từ Annatto extracts, Colorant
annatto, norbixin- norbixin-based
based
33. 160c(i) Paprika oleoresin Paprika oleoresin Colorant
34. 160d(i) Lycopen tổng hợp Lycopene, synthetic Colorant
35. 160d(ii) Lycopen chiết xuất từ Lycopene, tomato Colorant
cà chua
36. 160d(iii) Lycopen, Blakeslea Lycopene, Blakeslea Colorant
trispora trispora
37. 160e beta-apo- 8'- Carotenal Carotenal, beta-apo- 8'- Colorant
38. 160f Este etyl của acid beta- Carotenoic acid, ethyl Colorant
apo-8'- Carotenoic ester, beta- apo-8'-
39. 161b(i) Lutein từ Tagetes Lutein from Tagetes Colorant
erecta erecta
40. 161b(iii) Lutein este từ Tagetes Lutein esters from Colorant
erecta Tagetes erecta
41. 161g Canthaxanthin Canthaxanthin Colorant
42. 161h(i) Zeaxanthin tổng hợp Zeaxanthin, synthetic Colorant
43. 162 Beet red Beet red Colorant
44. 163(ii) Chất chiết xuất vỏ nho Grape skin extract Colorant
45. 163(iii) Chất chiết xuất từ quả Blackcurrant extract Colorant
lý chua đen
46. 163(iv) Màu ngô tím Purple corn colour Colorant
47. 163(v) Màu bắp cải đỏ Red cabbage colour Colorant
48. 163(vi) Chất chiết xuất từ cà Black carrot extract Colorant
rốt đen
49. 163(vii) Màu khoai lang tím Purple sweet potato Colorant
colour
50. 163(viii) Màu củ cải đỏ Red radish colour Colorant
51. 164 Gardenia yellow Gardenia yellow Colorant
52. 170(i) Calci carbonat Calcium carbonate Acidity regulator,
anticaking agent,
colorant, firming agent,
flour treatment agent,
stabilizer
53. 171 Titan dioxyd Titanium dioxide Colorant
54. 172(i) Oxyd sắt đen Iron oxide, black Colorant
55. 172(ii) Oxyd sắt đỏ Iron oxide, red Colorant
56. 172(iii) Oxyd sắt vàng Iron oxide, yellow Colorant
57. 181 Acid tannic (Tannin) Tannic acid (Tannins) Colorant, emulsifier,
stabilizer, thickening
agent
58. 200 Acid sorbic Sorbic acid Preservative
59. 201 Natri sorbat Sodium sorbate Preservative
60. 202 Kali sorbat Potassium sorbate Preservative
61. 203 Calci sorbat Calcium sorbate Preservative
62. 210 Acid benzoic Benzoic acid Preservative
63. 211 Natri benzoat Sodium benzoate Preservative
64. 212 Kali benzoat Potassium benzoate Preservative
65. 213 Calci benzoat Calcium benzoate Preservative
66. 214 Ethyl para- Ethyl para- Preservative
hydroxybenzoat hydroxybenzoate
67. 218 Methyl para- Methyl para- Preservative
hydroxybenzoat hydroxybenzoate
68. 220 Sulfua dioxyd Sulfur dioxide Preservative, antioxidant,
bleaching agent, flour
treatment agent
69. 221 Natri sulfit Sodium sulfite Preservative, antioxidant,
flour treatment agent,
bleaching agent
70. 222 Natri hydro sulfit Sodium hydrogen sulfite Preservative, antioxidant
71. 223 Natri metabisulfit Sodium metabisulfite Preservative, antioxidant,
treatment agent
72. 224 Kali metabisulfit Potassium metabisulfite Preservative, antioxidant,
treatment agent
73. 225 Kali sulfit Potassium sulfite Preservative, antioxidant
74. 231 Ortho- phenylphenol Ortho-phenylphenol Preservative
75. 232 Natri ortho- Sodium ortho- Preservative
phenylphenol phenylphenol
76. 234 Nisin Nisin Preservative
77. 235 Natamycin Natamycin Preservative
78. 239 Hexamethylen tetramin Hexamethylene tetramine Preservative
79. 242 Dimethyl dicarbonat Dimethyl dicarbonate Preservative
80. 243 Lauric argrinat ethyl Lauric argrinate ethyl Preservative
este ester
81. 249 Kali nitrit Postasium nitrite Color retention agent,
preservative
82. 250 Natri nitrit Sodium nitrite Color retention agent,
preservative
83. 251 Natri nitrat Sodium nitrate Color retention agent,
preservative
84. 260 Acid acetic băng Acetic acid, glacial Acidity regulator,
preservative
85. 261(i) Kali acetat Potassium acetate Acidity regulator,
preservative
86. 262(i) Natri acetat Sodium acetate Acidity regulator,
preservative, sequestrant
87. 262(ii) Natri diacetat Sodium diacetate Acidity regulator,
preservative, sequestrant
88. 263 Calci acetat Calcium acetate Acidity regulator,
preservative, stabilizer
89. 266 Natri dehydroacetat Sodium dehydroacetate Preservative
90. 270 Acid lactic (L-, D- và Lactic acid, L-, D- and Acidity regulator
DL-) DL-
91. 280 Acid propionic Propionic acid Preservative
92. 281 Natri propionat Sodium propionate Preservative
93. 282 Calci propionat Calcium propionate Preservative
94. 283 Kali propionat Potassium propionate Preservative
95. 290 Carbon dioxyd Carbon dioxide Carbonating agent,
foaming agent, packaging
gas, preservative,
propellant
96. 296 Acid malic (DL-) Malic acid, DL- Acidity regulator,
sequestrant
97. 297 Acid fumaric Fumaric acid Acidity regulator
98. 300 Acid ascorbic (L-) Ascorbic acid, L- Antioxidant, acidity
regulator, flour treatment
agent, sequestrant
99. 301 Natri ascorbat Sodium ascorbate Antioxidant
100. 302 Calci ascorbat Calcium ascorbate Antioxidant
101. 304 Ascorbyl palmitat Ascorbyl palmitate Antioxidant
102. 305 Ascorbyl stearat Ascorbyl stearate Antioxidant
103. 307a d-alpha-Tocopherol Tocopherol, d-alpha Antioxidant
104. 307b Tocopherol concentrat Tocopherol concentrate, Antioxidant
(dạng hỗn hợp) mixed
105. 307c dl-alpha- Tocopherol Tocopherol, dl- alpha- Antioxidant
106. 310 Propyl gallat Propyl gallate Antioxidant
107. 314 Nhựa guaiac Guaiac resin Antioxidant
108. 315 Acid erythorbic (acid Erythorbic acid Antioxidant
isoascorbic) (Isoascorbic Acid)
109. 316 Natri erythorbat Sodium erythorbate Antioxidant
110. 319 Tert- butylhydroquinon Tertiary Antioxidant
(TBHQ) butylhydroquinone
111. 320 Butyl hydroxyanisol Butylated hydroxyanisole Antioxidant
(BHA)
112. 321 Butyl hydroxytoluen Butylated Antioxidant
(BHT) Hydroxytoluene
113. 322(i) Lecithin Lecithin Antioxidant, emulsifier
114. 325 Natri lactat Sodium lactate Acidity regulator,
antioxidant, bulking
agent, emulsifier,
emulsifying salt,
humectant, thickening
agent
115. 326 Kali lactat Potassium lactate Acidity regulator,
antioxidant, emulsifier,
humectant
116. 327 Calci lactat Calcium lactate Acidity regulator,
emulsifying salt, flour
treatment agent, firming
agent, thickening agent
117. 329 Magnesi lactat, DL- Magnesium lactate, DL- Acidity regulator, flour
treatment agent
118. 330 Acid citric Citric acid Acidity regulator,
antioxidant, sequestrant,
color retention agent
119. 331(i) Natri dihydro citrat Sodium dihydrogen Acidity regulator,
citrate emulsifier, emulsifying
salt, sequestrant, stabilizer
120. 331(ii) Dinatri monohydro Disodium monohydrogen Acidity regulator,
citrat citrate emulsifier, emulsifying
121. 331(iii) Trinatri citrat Trisodium citrate Acidity regulator,
emulsifier, emulsifying
122. 332(i) Kali dihydro citrat Potassium dihydrogen Stabilizer, acidity
citrate regulator, emulsifying
salt, sequestrant
123. 332(ii) Trikali citrat Tripotassium citrate Stabilizer, acidity
regulator, emulsifying
salt, sequestrant
124. 333(iii) Tricalci citrat Tricalcium citrate Acid regulator,
emulsifying salt, firming
agent, sequestrant,
stabilizer
125. 334 Acid tartaric, L(+)- Tartaric acid, L(+)- Acidity regulator,
sequestrant, antioxidant,
flavor enhancer
126. 335(ii) Dinatri L(+)-tartrat Disodium L(+)- tartrate Acidity regulator,
emulsifying salt,
sequestrant, stabilizer
127. 337 Kali natri L(+)- tartrat Potassium sodium L(+)- Acidity regulator,
tartrate emulsifying salt,
128. 338 Acid phosphoric Phosphoric acid Acidity regulator,
antioxidant, sequestrant
129. 339(i) Natri dihydro phosphat Sodium dihydrogen Acidity regulator,
phosphate emulsifier, emulsifying
salt, humectant, leavening
agent, sequestrant,
agent
130. 339(ii) Dinatri hydro phosphat Disodium hydrogen Stabilizer, acidity
phosphate regulator, emulsifier,
emulsifying salt,
humectant, sequestrant,
thickening agent
131. 339(iii) Trinatri phosphat Trisodium phosphate Acidity regulator,
salt, humectant,
preservative, stabilizer,
sequestrant, thickening
agent
132. 340(i) Kali dihydro phosphat Potassium dihydrogen Acidity regulator,
salt, humectant, stabilizer,
agent
133. 340(ii) Dikali hydro phosphat Dipotassium hydrogen Acidity regulator,
agent
134. 340(iii) Trikali hydro phosphat Tripotassium hydrogen Acidity regulator,
agent
135. 341(i) Calci dihydro phosphat Calcium dihydrogen Acidity regulator,
phosphate anticaking agent,
agent, flour treatment
agent, humectant,
leavening agent,
sequestrant, stabilizer,
thickening agent
136. 341(ii) Dicalci hydro phosphat Dicalcium hydrogen Acidity regulator,
phosphate anticaking agent,
agent, flour treatment
agent, humectant,
leavening agent,
agent
137. 341(iii) Tricalci phosphat Tricalcium phosphate Acidity regulator,
anticaking agent,
salt, firming agent, flour
treatment agent,
humectant, leavening
agent, stabilizer,
thickening agent
138. 342(i) Amoni dihydro Ammonium dihydrogen Acidity regulator, flour
phosphat phosphate treatment agent,
agent, leavening agent
139. 342(ii) Diamoni hydro Diammonium hydrogen Acidity regulator, flour
phosphat phosphate treatment agent,
leavening agent,
agent
140. 343(i) Magnesi dihydro Magnesium dihydrogen Acidity regulator,
phosphat phosphate anticaking agent,
emulsifying salt,
agent
141. 343(ii) Magnesi hydro Magnesium hydrogen Acidity regulator,
phosphat phosphate anticaking agent,
emulsifying salt,
leavening agent,
agent
142. 343(iii) Trimagnesi phosphat Trimagnesium phosphate Acidity regulator,
anticaking agent,
agent
143. 350(i) Natri hyro DL- malat Sodium hyrogen DL- Acidity regulator,
malate humectant
144. 350(ii) Natri DL-malat Sodium DL-malate Acidity regulator,
humectant
145. 352(ii) Calci malat, DL- Calcium malate, DL- Acidity regulator
146. 353 Acid metatartaric Metatartaric acid Acidity regulator,
emulsifier, stabilizer,
thickening agent
147. 355 Acid adipic Adipic acid Acidity regulator
148. 363 Acid succinic Succinic acid Acidity regulator
149. 364(ii) Dinatri succinat Disodium succinate Acidity regulator, flavor
enhancer
150. 365 Natri fumarat (các Sodium fumarates Acidity regulator
muối)
151. 380 Triamoni citrat Triammonium citrate Acidity regulator
152. 381 Sắt amoni citrat Ferric ammonium citrate Anticaking agent
153. 384 Isopropyl citrate (các Isopropyl citrates Sequestrant, antioxidant,
muối) preservative
154. 385 Calci dinatri Calcium disodium Sequestrant, antioxidant,
etylendiamintetraa ethylenediaminetetr color retention agent,
cetat aacetate preservative
155. 386 Dinatri Disodium Sequestrant, antioxidant,
ethylendiamintetra ethylenediaminetetr color retention agent,
acetat (EDTA) aacetate preservative, stabilizer
156. 388 Acid thiodipropionic Thiodipropionic acid Antioxidant
157. 389 Dilauryl Dilauryl thiodipropionate Antioxidant
thiodipropionat
158. 392 Chiết xuất hương thảo Rosemary extract Antioxidant
159. 400 Acid alginic Alginic acid Thickening agent, bulking
agent, carrier, emulsifier,
foaming agent, gelling
agent, glazing agent,
stabilizer
160. 401 Natri alginat Sodium alginate Bulking agent, carrier,
emulsifier, foaming agent,
gelling agent, glazing
agent, humectant,
thickening agent
161. 402 Kali alginat Potassium alginate Bulking agent, carrier,
agent, humectant,
thickening agent
162. 403 Amoni alginat Ammonium alginate Bulking agent, carrier,
agent, humectant,
thickening agent
163. 404 Calci alginat Calcium alginate Thickening agent,
antifoaming agent,
bulking agent, carrier,
agent, humectant,
164. 405 Propylen glycol alginat Propylene glycol alginate Bulking agent, carrier,
gelling agent, thickening
agent, stabilizer
165. 406 Thạch Aga Agar Thickening agent, bulking
agent, humectant,
stabilizer
166. 407 Carrageenan Carrageenan Thickening agent, bulking
agent, humectant,
stabilizer
167. 407a Rong biển eucheuma Processed eucheuma Bulking agent, carrier,
đã qua chế biến seaweed (PES) emulsifier, gelling agent,
glazing agent, humectant,
agent
168. 410 Gôm đậu carob Carob bean gum Thickening agent,
emulsifier, stabilizer
169. 412 Gôm gua Guar gum Thickening agent,
170. 413 Gôm tragacanth Tragacanth gum Thickening agent,
171. 414 Gôm arabic Gum arabic (Acacia gum) Thickening agent, bulking
agent, emulsifier, carrier,
glazing agent, stabilizer
172. 415 Gôm xanthan Xanthan gum Thickening agent,
stabilizer
173. 416 Gôm karaya Karaya gum Thickening agent,
174. 417 Gôm tara Tara gum Thickening agent, gelling
agent, stabilizer
175. 418 Gôm gellan Gellan gum Thickening agent, gelling
agent, stabilizer
176. 420(i) Sorbitol Sorbitol Sweetener, bulking agent,
agent
177. 420(ii) Siro sorbitol Sorbitol syrup Sweetener, bulking agent,
agent
178. 421 Manitol Mannitol Anticaking agent, bulking
agent, humectant,
stabilizer, sweetener,
thickening agent
179. 422 Glycerol Glycerol Thickening agent,
humectant
180. 423 Gôm arabic biến tính Octenyl succinic acid Emulsifier
bằng acid octenyl (OSA) modified gum
succinic (OSA) arabic
181. 424 Curdlan Curdlan Firming agent, gelling
agent, stabilizer,
thickening agent
182. 425 Bột konjac Konjac flour Carrier, emulsifier, gelling
agent, glazing agent,
humectant, stabilizer,
thickening agent
183. 427 Gôm cassia Cassia gum Emulsifier, gelling agent,
stabilizer, thickening agent
184. 430 Polyoxyethylen (8) Polyoxyethylene (8) Emulsifier
stearat stearate
stearat stearate
186. 432 Polyoxyethylen (20) Polyoxyethylene (20) Emulsifier, stabilizer
sorbitan monolaurat sorbitan monolaurate
sorbitan monooleat sorbitan monooleate
sorbitan monopalmitat sorbitan monopalmitate
sorbitan monostearat sorbitan monostearate
sorbitan tristearat sorbitan tristearate
191. 440 Pectin Pectins Emulsifier, gelling agent,
glazing agent, stabilizer,
thickening agent
192. 442 Các muối amoni của Ammonium salts of Emulsifier
acid phosphatidic phosphatidic acid
193. 444 Sucrose acetat Sucrose acetate Emulsifier, stabilizer
isobutyrat isobutyrate
194. 445(iii) Glycerol ester của Glycerol ester of wood Emulsifier, stabilizer
nhựa cây rosin
195. 450(i) Dinatri diphosphat Disodium diphosphate Emulsifier, acidity
regulator, emulsifying salt,
agent, sequestrant,
196. 450(ii) Trinatri diphosphat Trisodium diphosphate Acidity regulator,
salt, leavening agent,
197. 450(iii) Tetranatri diphosphat Tetrasodium diphosphate Sequestrant, acidity
regulator, emulsifier,
emulsifying salt,
stabilizer, humectant,
leavening agent,
thickening agent
198. 450(v) Tetrakali diphosphat Tetrapotassium Sequestrant, acidity
diphosphate regulator, emulsifier,
emulsifying salt,
stabilizer, humectant,
leavening agent,
thickening agent
199. 450(vi) Dicalci diphosphat Dicalcium diphosphate Sequestrant, acidity
agent, leavening agent,
200. 450(vii) Calci dihydro Calcium dihydrogen Acidity regulator,
diphosphat diphosphate emulsifier, emulsifying
salt, humectant, leavening
agent, sequestrant,
stabilizer
201. 450(ix) Magnesi dihydro Magnesium dihydrogen Acidity regulator,
diphosphat diphosphate leavening agent, stabilizer
202. 451(i) Pentanatri triphosphat Pentasodium Acidity regulator,
triphosphate emulsifier, emulsifying
salt, humectant,
thickening agent
203. 451(ii) Pentakali triphosphat Pentapotassium Acidity regulator,
triphosphate emulsifier, emulsifying
salt, humectant,
thickening agent
204. 452(i) Natri polyphosphat Sodium polyphosphate Sequestrant, acidity
emulsifying salt,
agent, stabilizer,
thickening agent
205. 452(ii) Kali polyphosphat Potassium polyphosphate Sequestrant, acidity
emulsifying salt,
agent, stabilizer,
thickening agent
206. 452(iii) Natri calci Sodium calcium Acidity regulator,
polyphosphat polyphosphate sequestrant, emulsifier,
agent, stabilizer
207. 452(iv) Calci polyphosphat Calcium polyphosphate Sequestrant, acidity
emulsifying salt,
agent, stabilizer,
thickening agent
208. 452(v) Amoni polyphosphat Ammonium Acidity regulator,
polyphosphate emulsifier, emulsifying
salt, sequestrant,
thickening agent
209. 455 Mannoprotein của nấm Yeast mannoproteins Stabilizer
men
210. 457 alpha-Cyclodextrin Cyclodextrin, alpha- Thickening agent,
stabilizer
211. 458 gamma- Cyclodextrin Cyclodextrin, gamma- Thickening agent,
stabilizer
212. 459 beta-Cyclodextrin Cyclodextrin, beta- Carrier, stabilizer,
thickening agent
213. 460(i) Cellulose vi tinh thể Microcrystalline Bulking agent, anticaking
cellulose agent, carrier, glazing
agent, emulsifier, foaming
agent, stabilizer,
thickening agent
214. 460(ii) Bột cellulose Powdered cellulose Bulking agent, anticaking
agent, emulsifier, glazing
agent, humectant,
215. 461 Methyl cellulose Methyl cellulose Bulking agent, glazing
agent, emulsifier,
216. 462 Ethyl cellulose Ethyl cellulose Binding agent, thickening
agent, bulking agent,
carrier, glazing agent
217. 463 Hydroxypropyl Hydroxypropyl cellulose Thickening agent,
cellulose stabilizer, emulsifier,
foaming agent, glazing
agent
218. 464 Hydroxypropyl methyl Hydroxypropyl methyl Emulsifier, glazing agent,
cellulose cellulose stabilizer, thickening
agent, bulking agent
219. 465 Methyl ethyl cellulose Methyl ethyl cellulose Emulsifier, foaming agent,
220. 466 Natri carboxymethyl Sodium carboxymethyl Thickening agent, bulking
cellulose cellulose agent, emulsifier, glazing
agent, stabilizer,
humectant, firming agent,
gelling agent
221. 467 Ethyl hydroxyethyl Ethyl hydroxyethyl Emulsifier, stabilizer,
cellulose cellulose thickening agent
222. 468 Cross-linked natri Cross-linked sodium Stabilizer, thickening
carboxymethyl carboxymethyl cellulose agent
cellulose
223. 469 Natri carboxymethyl Sodium carboxymethyl Stabilizer, thickening
cellulose, thủy phân cellulose, enzymatically agent
bằng enzym hydrolysed
224. 470(i) Muối của acid Salts of myristic, Anticaking agent,
myristic, palmitic và palmitic and stearic acids emulsifier, stabilizer
stearic (NH4, Ca, K và with ammonia, calcium,
Na) potassium and sodium
225. 470(ii) Muối của acid oleic Salts of oleic acid with Anticaking agent,
(Ca, Na và K) calcium, potassium and emulsifier, stabilizer
sodium
226. 470(iii) Magnesi sterat Magnesium stearate Anticaking agent,
emulsifier, thickening
agent
227. 471 Mono và diglycerid Mono- and Di- Emulsifier, antifoaming
của các acid béo glycerides of fatty acids agent, glazing agent,
stabilizer
228. 472a Este của glycerol với Acetic and fatty acid Emulsifier, sequestrant,
acid acetic và acid béo esters of glycerol stabilizer
229. 472b Este của glycerol với Lactic and fatty acid Emulsifier, sequestrant,
acid lactic và acid béo esters of glycerol stabilizer
230. 472c Este của glycerol với Citric and fatty acid Emulsifier, antioxidant,
acid citric và acid béo esters of glycerol flour treatment agent,
231. 472e Este của glycerol với Diacetyltartaric and fatty Emulsifier, sequestrant,
acid diacetyl tartaric và acid esters of glycerol stabilizer
acid béo
232. 473 Este của sucrose với Sucrose esters of fatty Emulsifier, foaming agent,
các acid béo acids glazing agent, stabilizer
233. 473a Oligoeste typ 1 và typ Sucrose oligoesters type Emulsifier, glazing agent,
2 của sucrose I and type II stabilizer
234. 474 Sucroglycerid Sucroglycerides Emulsifier
235. 475 Este của polyglycerol Polyglycerol esters of Emulsifier, stabilizer
với các acid béo fatty acids
236. 476 Este của polyglycerol Polyglycerol esters of Emulsifier
với acid ricinoleic interesterified ricinoleic
acid
237. 477 Este của propylen Propylene glycol esters Emulsifier
glycol với acid béo of fatty acids
238. 479 Dầu đậu nành oxy hóa Thermally oxydized soya Emulsifier
nhiệt tương tác với bean oil interacted with
mono và diglycerid của mono- and diglycerides
các acid béo of fatty acids
239. 480 Dioctyl natri Dioctyl sodium Emulsifier, humectant
sulfosuccinat sulfosuccinate
240. 481(i) Natri stearoyl lactylat Sodium stearoyl lactylate Emulsifier, flour treatment
agent, foaming agent,
stabilizer
241. 482(i) Calci stearoyl lactylat Calcium stearoyl Emulsifier, flour treatment
lactylate agent, foaming agent,
stabilizer
242. 484 Stearyl citrat Stearyl citrate Emulsifier, antioxidant,
sequestrant
243. 491 Sorbitan monostearat Sorbitan monostearate Emulsifier, stabilizer
244. 492 Sorbitan tristearat Sorbitan tristearate Emulsifier, stabilizer
245. 493 Sorbitan monolaurat Sorbitan monolaurate Emulsifier, stabilizer
246. 494 Sorbitan monooleat Sorbitan monooleate Emulsifier, stabilizer
247. 495 Sorbitan monopalmitat Sorbitan monopalmitate Emulsifier
248. 500(i) Natri carbonat Sodium carbonate Leavening agent, acidity
regulator, anticaking
agent, emulsifying salt,
agent
249. 500(ii) Natri hydro carbonat Sodium hydrogen Stabilizer, acidity
carbonate regulator, anticaking
thickening agent
250. 500(iii) Natri sesquicarbonat Sodium sesquicarbonate Acidity regulator,
anticaking agent,
leavening agent
251. 501(i) Kali carbonat Potassium carbonate Stabilizer, acidity
regulator
252. 501(ii) Kali hydro carbonat Potassium hydrogen Acidity regulator,
carbonate leavening agent, stabilizer
253. 503(i) Amoni carbonat Ammonium carbonate Leavening agent, acidity
regulator
254. 503(ii) Amoni hydro carbonat Ammonium hydrogen Acidity regulator,
carbonate leavening agent
255. 504(i) Magnesi carbonat Magnesium carbonate Acidity regulator,
anticaking agent,color
retention agent
256. 504(ii) Magnesi hydroxyd Magnesium hydroxide Acidity regulator,
carbonat carbonate anticaking agent, carrier,
color retention agent
257. 507 Acid hydrocloric Hydrochloric acid Acidity regulator
258. 508 Kali clorid Potassium chloride Stabilizer, flavor
enhancer, firming agent,
thickening agent
259. 509 Calci clorid Calcium chloride Firming agent, stabilizer,
thickening agent
260. 510 Amoni clorid Ammonium chloride Flour treatment agent
261. 511 Magnesi clorid Magnesium chloride Color retention agent,
stabilizer, firming agent
262. 512 Thiếc clorid Stannous chloride Antioxidant, color
retention agent
263. 514(i) Natri sulfat Sodium sulfate Acidity regulator
264. 514(ii) Natri hydro sulfat Sodium hydrogen sulfate Acidity regulator
265. 515(i) Kali sulfat Potassium sulfate Acidity regulator
266. 515(ii) Kali hydro sulfat Potassium hydrogen Acidity regulator
sulfate
267. 516 Calci sulfat Calcium sulfate Firming agent, acidity
regulator, flour treatment
agent, sequestrant,
stabilizer
268. 518 Magnesi sulfat Magnesium sulfate Firming agent, flavor
enhancer
269. 523 Nhôm amoni sulfat Aluminium ammonium Firming agent, acidity
sulfate regulator, color retention
stabilizer
270. 524 Natri hydroxyd Sodium hydroxide Acidity regulator
271. 525 Kali hydroxyd Potassium hydroxide Acidity regulator
272. 526 Calci hydroxyd Calcium hydroxide Acidity regulator, firming
agent
273. 527 Amoni hydroxyd Ammonium hydroxide Acidity regulator
274. 528 Magnesi hydroxyd Magnesium hydroxide Acidity regulator, color
retention agent
275. 529 Oxyd calci Calcium oxide Acidity regulator, flour
treatment agent
276. 530 Oxyd magnesi Magnesium oxide Anticaking agent, acidity
regulator
277. 535 Natri ferrocyanid Sodium ferrocyanide Anticaking agent
278. 536 Kali ferrocyanid Potassium ferrocyanide Anticaking agent
279. 538 Calci ferrocyanid Calcium ferrocyanide Anticaking agent
280. 539 Natri thiosulfat Sodium thiosulfate Antioxidant, sequestrant
281. 541(i) Natri nhôm phosphat, Sodium aluminium Acidity regulator,
dạng acid phosphate, acidic emulsifier, emulsifying
salt, leavening agent,
agent
282. 541(ii) Natri nhôm phosphat, Sodium aluminium Acidity regulator,
dạng bazo phosphate, basic emulsifier, emulsifying
salt, stabilizer, thickening
agent
283. 542 Bone phosphat Bone phosphate Anticaking agent,
emulsifier, humectant,
284. 551 Dioxyd silic vô định Silicon dioxide, Anticaking agent,
hình amorphous antifoaming agent, carrier
285. 552 Calci silicat Calcium silicate Anticaking agent
286. 553(i) Magnesi silicat tổng Magnesium silicate, Anticaking agent
hợp synthetic
287. 553(iii) Bột talc Talc Anticaking agent, glazing
288. 554 Natri nhôm silicat Sodium aluminium Anticaking agent
silicate
289. 575 Glucono delta- lacton Glucono delta- lactone Acidity regulator,
leavening agent,
sequestrant
290. 576 Natri gluconat Sodium gluconate Sequestrant, thickening
agent, stabilizer
291. 577 Kali gluconat Potassium gluconate Sequestrant, acidity
regulator
292. 578 Calci gluconat Calcium gluconate Acidity regulator, firming
agent, sequestrant
293. 579 Sắt (II) gluconat Ferrous gluconate Color retention agent
294. 580 Magnesi gluconat Magnesium gluconate Acidity regulator, firming
agent, flavor enhancer
295. 585 Sắt (II) lactat Ferrous lactate Color retention agent
296. 586 4-hexylresorcinol Hexylresorcinol, 4- Antioxidant, color
retention agent
297. 620 Acid glutamic (L(+)-) Glutamic acid, L(+)- Flavor enhancer
298. 621 Mononatri L- glutamat Monosodium L- Flavor enhancer
glutamate
299. 622 Monokali L- glutamat Monopotassium L- Flavor enhancer
glutamate
300. 623 Calci di-L- glutamat Calcium di-L- glutamate Flavor enhancer
301. 624 Monoamoni glutamat Monoammonium Flavor enhancer
glutamate
302. 625 Magnesi di-L glutamat Magnesium di-L Flavor enhancer
glutamate
303. 626 Acid guanylic, 5'- Guanylic acid, 5'- Flavor enhancer
304. 627 Dinatri 5'-guanylat Disodium 5'- guanylate Flavor enhancer
305. 628 Dikali 5'-guanylat Dipotassium 5'- Flavor enhancer
guanylate
306. 629 Calci 5'-guanylat Calcium 5'- guanylate Flavor enhancer
307. 630 Acid inosinic, 5'- Inosinic acid, 5'- Flavor enhancer
308. 631 Dinatri 5'-inosinat Disodium 5'- inosinate Flavor enhancer
309. 632 Kali 5'-inosinat Potassium 5'- inosinate Flavor enhancer
310. 633 Calci 5'-inosinat Calcium 5'-inosinate Flavor enhancer
311. 634 Calci 5'- ribonucleotid Calcium 5'- Flavor enhancer
ribonucleotides
312. 635 Dinatri 5'- Disodium 5'- Flavor enhancer
ribonucleotid ribonucleotides
313. 636 Maltol Maltol Flavor enhancer
314. 637 Ethyl maltol Ethyl maltol Flavor enhancer
315. 639 DL-Alanin Alanine, DL- Flavor enhancer
316. 640 Glycin Glycine Flavor enhancer
317. 900a Polydimethyl siloxan Polydimethyl siloxane Anticaking agent,
antifoaming agent,
emulsifier
318. 901 Sáp ong Beeswax Glazing agent, carrier,
emulsifier, stabilizer,
thickening agent
319. 902 Sáp candelilla Candelilla wax Glazing agent, carrier,
emulsifier, thickening
agent
320. 903 Sáp carnauba Carnauba wax Bulking agent, acidity
regulator, anticaking
agent, carrier, glazing
agent
321. 904 Shellac tẩy trắng Shellac, bleached Glazing agent
322. 905c(i) Sáp vi tinh thể Microcrystalline wax Glazing agent,
antifoaming agent
323. 905d Dầu khoáng, độ nhớt Mineral oil, high Glazing agent,
cao viscosity antifoaming agent
324. 905e Dầu khoáng, độ nhớt Mineral oil, medium Glazing agent
trung bình viscosity
325. 907 Hydrogenated poly-1- Hydrogenated poly- 1- Glazing agent
decenes decenes
326. E914 Sáp oxidised Oxidised polyethylene Glazing agent
polyethylene wax
327. 925 Khí clor Chlorine Flour treatment agent
328. 927a Azodicarbonamid Azodicarbonamide Flour treatment agent
329. 928 Benzoyl peroxyd Benzoyl peroxide Bleaching agent, flour
treatment agent,
preservative
330. 930 Calci peroxyd Calcium peroxide Flour treatment agent
331. 941 Khí nitơ Nitrogen Foaming agent,
propellant, packaging gas
332. 942 Khí nitơ oxyd Nitrous oxide Propellant, foaming
agent, packaging gas,
antioxidant
333. 950 Acesulfam kali Acesulfame potassium Sweetener, stabilizer
334. 951 Aspartam Aspartame Flavor enhancer,
sweetener
335. 952(i) Acid cyclamic Cyclamic acid Sweetener
336. 952(ii) Calci cyclamat Calcium cyclamate Sweetener
337. 952(iv) Natri cyclamat Sodium cyclamate Sweetener
338. 953 Isomalt (Hydrogenated Isomalt (Hydrogenated Sweetener, anticaking
isomaltulose) isomaltulose) agent, bulking agent,
glazing agent, stabilizer,
thickening agent
339. 954(i) Saccharin Saccharin Sweetener
340. 954(ii) Calci saccharin Calcium saccharin Sweetener
341. 954(iii) Kali saccharin Potassium saccharin Sweetener
342. 954(iv) Natri saccharin Sodium saccharin Sweetener
343. 955 Sucralose Sucralose (Trichlorogalac Sweetener, stabilizer
(Triclorogalacto tosucrose)
sucrose)
344. 956 Alitam Alitame Sweetener
345. 957 Thaumatin Thaumatin Flavor enhancer,
sweetener
346. 960a Steviol glycosid từ Steviol glycosides from Sweetener
Stevia rebaudiana Stevia rebaudiana
Bertoni (Steviol Bertoni (Steviol
glycosid từ Stevia) glycosides from Stevia)
347. 960b(i) Rebaudiosid A từ Rebaudioside A from Sweetener
multiple gene donors multiple gene donors
expressed in Yarrowia expressed in Yarrowia
lipolytica lipolytica
348. 961 Neotam Neotame Flavor enhancer,
sweetener
349. 962 Muối aspartam- Aspartame- acesulfame Sweetener
acesulfam salt
350. 964 Siro polyglycitol Polyglycitol syrup Sweetener
351. 965(i) Maltitol Maltitol Bulking agent, emulsifier,
sweetener thickening
agent
352. 965(ii) Siro maltitol Maltitol syrup Bulking agent, emulsifier,
sweetener thickening
agent
353. 966 Lactitol Lactitol Emulsifier, sweetener,
thickening agent
354. 967 Xylitol Xylitol Emulsifier, humectant,
stabilizer, sweetener
thickening agent
355. 968 Erythritol Erythritol Flavor enhancer,
humectant, sweetener
356. 999(i) Chất chiết xuất từ Quillaia extract type I Foaming agent, emulsifier
quillaia nhóm I
357. 999(ii) Chất chiết xuất từ Quillaia extract type II Foaming agent, emulsifier
quillaia nhóm II
358. 1100(i) alpha-Amylase từ alpha-Amylase from Flour treatment agent
Aspergillus orysee var. Aspergillus oryzae var.
359. 1100(ii) alpha-Amylase từ alpha-Amylase from Flour treatment agent
Bacillus Bacillus
stearothermophilus stearothermophilus
360. 1100(iii) alpha-Amylase từ alpha-Amylase from Flour treatment agent
Bacillus subtilis Bacillus subtilis
361. 1100(iv) alpha-Amylase từ alpha-Amylase from Flour treatment agent
Bacillus megaterium Bacillus megaterium
expressed in Bacillus expressed in Bacillus
subtilis subtilis
362. 1100(v) alpha-Amylase từ alpha-Amylase from Flour treatment agent
Bacillus Bacillus
stearothermophilus stearothermophilus
expressed in Bacillus expressed in Bacillus
subtilis subtilis
363. 1100(vi) Carbohydrase từ Carbohydrase from Flour treatment agent
Bacillus licheniformis Bacillus licheniformis
364. 1101(i) Protease từ Aspergillus Protease from Aspergillus Flavor enhancer, flour
orysee var. oryzae var. treatment agent, stabilizer
365. 1101(ii) Papain Papain Flavor enhancer
366. 1101(iii) Bromelain Bromelain Flavor enhancer, flour
treatment agent, stabilizer
367. 1102 Glucose oxydase Glucose oxidase Antioxidant
368. 1104 Lipases Lipases Flavor enhancer
369. 1105 Lysozym Lysozyme Preservative
370. 1200 Polydextrose Polydextroses Bulking agent, glazing
agent, humectant,
agent
371. 1201 Polyvinyl pyrrolidon Polyvinyl pyrrolidone Stabilizer, emulsifier,
glazing agent, thickening
agent
372. 1202 Polyvinyl pyrrolidon, Polyvinyl pyrrolidone, Color retention agent,
không tan insoluble stabilizer
373. 1203 Polyvinyl alcohol Polyvinyl alcohol Glazing agent, thickening
agent
374. 1204 Pullulan Pullulan Glazing agent, thickening
agent
375. 1209 Copolyme ghép của Polyvinyl alcohol (PVA) Glazing agent, stabilizer,
Polyvinyl alcohol – polyethylene glucol binding agent
(PVA) - Polyethylen (PEG) graft co-polymer
glycol (PEG)
376. 1210 Natri polyacrylat Sodium polyacrylate Stabilizer
377. 1400 Dextrin, tinh bột rang Dextrins, roasted starch Carrier, emulsifier,
agent
378. 1401 Tinh bột đã được xử lý Acid-treated starch Emulsifier, stabilizer,
bằng acid thickening agent
379. 1402 Tinh bột đã được xử lý Alkaline treated starch Emulsifier, stabilizer,
bằng kiềm thickening agent
380. 1403 Tinh bột đã khử màu Bleached starch Emulsifier, stabilizer,
thickening agent
381. 1404 Tinh bột xử lý oxy hóa Oxydized starch Emulsifier, stabilizer,
thickening agent
382. 1405 Tinh bột, xử lý bằng Starches, enzyme treated Emulsifier, stabilizer,
enzim thickening agent
383. 1410 Monostarch phosphat Monostarch phosphate Emulsifier, stabilizer,
thickening agent
384. 1412 Distarch phosphat Distarch phosphate Emulsifier, stabilizer,
thickening agent
385. 1413 Phosphated distarch Phosphated distarch Emulsifier, stabilizer,
phosphat phosphate thickening agent
386. 1414 Acetylated distarch Acetylated distarch Emulsifier, stabilizer,
phosphat phosphate thickening agent
387. 1420 Starch acetate Starch acetate Emulsifier, stabilizer,
thickening agent
388. 1421 Starch acetate este hóa Starch acetate esterified Flour treatment agent
với vinyl acetate with vinyl acetate
389. 1422 Acetylated distarch Acetylated distarch Emulsifier, stabilizer,
adipat adipate thickening agent
390. 1440 Hydroxypropyl starch Hydroxypropyl starch Emulsifier, stabilizer,
thickening agent
391. 1442 Hydroxypropyl Hydroxypropyl distarch Anticaking agent,
distarch phosphat phosphate emulsifier, stabilizer,
thickening agent
392. 1450 Starch natri octenyl Starch sodium octenyl Emulsifier, stabilizer,
succinat succinate thickening agent
393. 1451 Acetylated oxydized Acetylated oxidized Emulsifier, stabilizer,
starch starch thickening agent
394. 1503 Dầu Castor Castor oil Anticaking agent, carrier,
emulsifier, glazing agent
395. 1504(i) Cyclotetraglucose Cyclotetraglucose Carrier
396. 1504(ii) Siro cyclotetraglucose Cyclotetraglucose syrup Carrier
397. 1505 Triethyl citrat Triethyl citrate Carrier, emulsifier,
stabilizer, sequestrant
398. 1518 Triacetin Triacetin Carrier, emulsifier,
humectant
399. 1520 Propylen glycol Propylene glycol Emulsifier, carrier, glazing
agent, humectant
400. 1521 Polyethylen glycol Polyethylene glycol Antifoaming agent,
carrier, emulsifier, glazing
APPENDIX 2A
MAXIMUM USE LEVEL OF FOOD ADDITIVES
CURCUMIN
INS Name of additive
100(i) Curcumin
ML
Food
Food category (mg/ Remark
category No.
kg)
01.1.4 Flavored fluid milk drinks 150 52, 402
12.5 Soups and broths 50 99
RIBOFLAVINS
101(i) Riboflavin, synthetic
101(ii) Riboflavin 5'-phosphate sodium
101(iii) Riboflavin from Bacillus subtilis
ML
Food
category No.
kg)
01.1.4 Flavoured fluid milk drinks 300 52
01.3.2 Beverage whiteners 300
01.5.2 Milk and cream powder analogues 300
01.6.1 Unripened cheese 300
01.6.2.1 Ripened cheese (including rind) 300
01.6.2.2 Rind of ripened cheese 300
01.6.4 Processed cheese 300
01.6.5 Cheese analogues 300
01.7 Dairy-based desserts (e.g. pudding, fruit or flavored yogurt) 300
02.2.2 Fat spreads, dairy fat spreads and blended spreads 300
02.3 Fat emulsions mainly of type oil-in-water, including mixed 300
and/or flavoured products based on fat emulsions
02.4 Fat-based desserts excluding dairy-based dessert products of 300
food category 01.7
03.0 Edible ices, including sherbet and sorbet 500
04.1.1.2 Surface-treated fresh fruit 300 4 & 16
04.1.2.4 Canned or bottled (pasteurized) fruit 300 267
04.1.2.5 Jams, jellies, marmelades 200
04.1.2.6 Fruit-based spreads (e.g. chutney) excluding products of food 500
category 04.1.2.5
04.1.2.7 Candied fruit 300
04.1.2.8 Fruit preparations, including pulp, purees, fruit toppings and 300 182
coconut milk
04.1.2.9 Fruit-based desserts, including fruit-flavoured water-based 300
desserts
04.1.2.10 Fermented fruit products 500
04.1.2.11 Fruit fillings for pastries 300
04.2.1.2 Surface-treated fresh vegetables (including mushrooms and 300 4 & 16
fungi, roots and tubers, pulses and legumes, and aloe vera),
seaweeds, and nuts and seeds
04.2.2.3 Vegetables (including mushrooms and fungi, roots and tubers, 500
pulses and legumes, and aloe vera), and seaweeds in vinegar,
oil, brine, or soybean sauce
04.2.2.6 Vegetable (including mushrooms and fungi, roots and tubers, 300 92
pulses and legumes, and aloe vera), seaweed, and nut and seed
pulps and preparations (e.g. vegetable desserts and sauces,
candied vegetables) other than food category 04.2.2.5
04.2.2.7 Fermented vegetable (including mushrooms and fungi, roots 500
and tubers, pulses and legumes, and aloe vera) and seaweed
products, excluding fermented soybean products of food
categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3
05.1.5 Imitation chocolate, chocolate substitute products 1000
05.2 Confectionery including hard and soft candy, nougats, etc. 1000 XS309R
other than food categories 05.1, 05.3 and 05.4
05.3 Chewing gum 1000
05.4 Decorations (e.g. for fine bakery wares), toppings (non-fruit) 1000
and sweet sauces
06.3 Breakfast cereals, including rolled oats 300
06.4.3 Pre-cooked pastas and noodles and like products 300 153
06.5 Cereal- and starch-based desserts (e.g. rice pudding, tapioca 300
pudding)
06.6 Batters (e.g. for breading or batters for fish or poultry) 300
06.8.1 Soybean-based beverages 50
07.2 Fine bakery wares (sweet, salty, savoury) and mixes 300
08.2 Processed meat, poultry, and game products in whole pieces or 1000 16, XS96,
cuts XS97
08.3 Processed comminuted meat, poultry, and game products 1000 16, XS88,
XS89 &
XS98
08.4 Edible casings (e.g. sausage casings) 1000 16
09.2.1 Frozen fish, fish fillets, and fish products, including mollusks, 1000 95, XS36,
crustaceans, and echinoderms XS92,
XS95,
XS165,
XS190,
XS191,
XS292,
XS312,
XS315
09.2.2 Frozen battered fish, fish fillets, and fish products, including 300 16, XS166
mollusks, crustaceans, and echinoderms
09.2.3 Frozen minced and creamed fish products, including mollusks, 300 16
crustaceans, and echinoderms
09.2.4.1 Cooked fish and fish products 300 95
09.2.4.2 Cooked mollusks, crustaceans, and echinoderms 300
09.2.4.3 Fried fish and fish products, including mollusks, crustaceans, 300 16
and echinoderms
09.2.5 Smoked, dried, fermented, and/or salted fish and fish products, 300 22, XS167,
including mollusks, crustaceans, and echinoderms XS189,
XS222,
XS236,
XS244,
XS311
09.3.1 Fish and fish products, including mollusks, crustaceans, and 300 16
echinoderms, marinated and/or in jelly
09.3.2 Fish and fish products, including mollusks, crustaceans, 300 16
09.3.3 Salmon substitutes, caviar, and other fish roe products 300 XS291
09.3.4 Semi-preserved fish and fish products, including mollusks, 300
crustaceans, and echinoderms (e.g. fish paste), excluding
products of food categories 09.3.1 - 09.3.3
09.4 Fully preserved, including canned or fermented fish and fish 500 95, XS3,
products, including mollusks, crustaceans, and echinoderms XS37,
XS70,
XS90,
XS94 &
XS119
10.1 Fresh eggs 300 4
10.4 Egg-based desserts (e.g. custard) 300
11.3 Sugar solutions and syrups, also (partially) inverted, including 300
treacle and molasses, excluding products of food category
11.1.3
11.4 Other sugars and syrups (e.g. xylose, maple syrup, sugar 300
toppings)
12.2.2 Seasonings and condiments 350
12.4 Mustards 300
12.6 Sauces and like products 350 XS302
12.7 Salads (e.g. macaroni salad, potato salad) and sandwich 300
spreads excluding cocoa- and nut-based spreads of food
categories 04.2.2.5 and 05.1.3
12.9.1 Fermented soybean paste (e.g., miso) 30
13.3 Dietetic foods intended for special medical purposes 300
(excluding products of food category 13.1)
13.4 Dietetic formulae for slimming purposes and weight reduction 300
13.5 Dietetic foods (e.g. supplementary foods for dietary use) 300
excluding products of food categories 13.1 - 13.4 and 13.6
13.6 Food supplements 300
14.1.4 Water-based flavoured drinks, including "sport," "energy," or 50
"electrolyte" drinks and particulated drinks
14.2.2 Cider and perry 300
14.2.4 Wines (other than grape) 300
14.2.7 Aromatized alcoholic beverages (e.g. beer, wine and spirituous 100
cooler-type beverages, low alcoholic refreshers)
15.1 Snacks - potato, cereal, flour or starch based (from roots and 1000
tubers, pulses and legumes)
15.2 Processed nuts, including coated nuts and nut mixtures (e.g. 1000
dried fruit)
TARTRAZINE
102 Tartrazin
ML
Food
category No.
kg)
09.2.5 Smoked, dried, fermented, and/or salted fish and fish products, 100 382,
XS189,
XS222,
XS236,
XS244
XS90,
XS94 &
XS119
QUINOLINE YELLOW
104 Quinolin yellow
ML
Food
category No.
kg)
SUNSET YELLOW FCF
110 Sunset yellow FCF
ML
Food
category No.
kg)
01.6.1 Unripened cheese 300 3
01.6.4 Processed cheese 200 3
01.6.5 Cheese analogues 300 3
02.1.3 Lard, tallow, fish oil, and other animal fats 300
food category 01.7
category 04.1.2.5
coconut milk
desserts
04.2.2.7 Fermented vegetable (including mushrooms and fungi, roots 200 92
categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3
05.1.4 Cocoa and chocolate products 400 183
and sweet sauces
pudding)
08.1 Fresh meat, poultry, and game 300 4 & 16
08.2 Processed meat, poultry, and game products in whole pieces or 300 16, XS96
cuts & XS97
08.3.1.1 Cured (including salted) non-heat treated processed 300 16
comminuted meat, poultry, and game products
08.3.1.2 Cured (including salted) and dried non-heat treated processed 135
08.3.1.3 Fermented non-heat treated processed comminuted meat, 300 16
poultry, and game products
08.3.2 Heat-treated processed comminuted meat, poultry, and game 300 16, XS88,
products XS89 &
XS98
08.3.3 Frozen processed comminuted meat, poultry, and game 300 16
products
09.1.1 Fresh fish 300 4, 16 & 50
09.1.2 Fresh mollusks, crustaceans, and echinoderms 300 4, 16,
XS292,
XS312,
XS315
XS95,
XS165,
XS190,
XS191,
XS292,
XS312,
XS315
09.2.3 Frozen minced and creamed fish products, including mollusks, 300 16 & 95
and echinoderms
XS189,
XS222,
XS236,
XS244
09.3.2 Fish and fish products, including mollusks, crustaceans, 300 16
09.4 Fully preserved, including canned or fermented fish and fish 300 95, 435,
XS70,
XS90,
XS94 &
XS119
10.1 Fresh eggs GMP 4
12.4 Mustards 300
12.5 Soups and broths 50
14.1.4 Water-based flavoured drinks, including "sport," "energy," or 100 127
14.2.6 Distilled spirituous beverages containing more than 15% 200
alcohol
CARMINES
120 Carmine
Food ML
Food category Remark
category No. (mg/
kg)
01.6.4.2 Flavoured processed cheese, including cheese containing fruit, 100
vegetables, meat, etc.
01.6.5 Cheese analogues 100 3 & 178
02.2.2 Fat spreads, dairy fat spreads and blended spreads 500 178
02.3 Fat emulsions mainly of oil-in-water type, including mixed 500 178
food category 01.7
category 04.1.2.5
coconut milk
desserts
04.2.2.3 Vegetables (including mushrooms and fungi, roots and tubers, 500 178
04.2.2.5 Vegetable (including mushrooms and fungi, roots and tubers, 100
purees and spreads (e.g., peanut butter)
05.1.2 Cocoa mixes (syrups) 300
05.3 Chewing gum 500 178
and sweet sauces
06.4.3 Pre-cooked pastas and noodles and like products 100 153 & 178
pudding)
06.8.1 Soybean-based beverages 100 178
07.1.2 Crackers, excluding sweet crackers 200 178
07.1.4 Bread-type products, including bread stuffing and bread 500 178
crumbs
08.1.1 Fresh meat, poultry, and game products in whole pieces or cuts 500 4 & 16
08.1.2 Comminuted meat, poultry, and game 100 4, 16 & 117
08.2 Processed meat, poultry, and game products in whole pieces or 500 16, XS96
cuts & XS97
08.3.1.3 Fermented non-heat treated processed comminuted meat, 100
08.3.2 Heat-treated processed comminuted meat, poultry, and game 100 XS88,
products XS89 &
XS98
products
09.1.1 Fresh fish 300 4, 16 & 50
XS292,
XS312,
XS315
09.2.1 Frozen fish, fish fillets, and fish products, including mollusks, 100 95, 178,
XS92,
XS95,
XS165,
XS190,
XS191,
XS292,
XS312,
XS315
09.2.2 Frozen battered fish, fish fillets, and fish products, including 500 16, 95, 178,
mollusks, crustaceans, and echinoderms XS166
09.2.4.1 Cooked fish and fish products 500
09.2.4.3 Fried fish and fish products, including mollusks, crustaceans, 500 16, 95 &
and echinoderms 178
XS222,
XS236,
XS244,
XS311
echinoderms, pickled and/or in brine
XS70,
XS90,
XS94 &
XS119
12.4 Mustards 300
14.2.1 Beer and malt beverages 100
alcohol
14.2.7 Aromatized alcoholic beverages (e.g. beer, wine and spirituous 200 178
dried fruit)
15.3 Snacks - fish-based 200 178
AZORUBINE (CARMOISINE)
122 Azorubine (Carmoisine)
ML
Food
category No.
kg)
AMARANTH
123 Amaranth
ML
Food
category No.
kg)
XS90,
XS94 &
XS119
PONCEAU 4R (COCHINEAL RED A)
124 Ponceau 4R (Cochineal red A)
ML
Food
category No.
kg)
food category 01.7
category 04.1.2.5
coconut milk
desserts
categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3
and sweet sauces
pudding)
09.2.1 Frozen fish, fish fillets, and fish products, including mollusks, 30 395, XS 36,
XS165,
XS190,
XS191,
XS292,
XS312,
XS315
09.2.2 Frozen battered fish, fish fillets, and fish products, including 500 16, 95 &
09.2.3 Frozen minced and creamed fish products, including mollusks, 500 16 & 95
XS222,
XS236,
XS244,
XS311
XS90,
XS94 &
XS119
11.4 Other sugars and syrups (e.g. xylose, maple syrup, sugar 300 159
toppings)
12.4 Mustards 300
alcohol
dried fruit)
ERYTHROSINE
127 Erythrosine
Food ML
category No. (mg/
kg)
04.1.2.7 Candied fruit 200 54
categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3
05.3 Chewing gum 50
and sweet sauces
08.2 Processed meat, poultry and game products in whole pieces or 30 4, 16, XS96
cuts & XS97
08.3 Processed comminuted meat, poultry and game products 30 4, 290 &
XS88
ALLURA RED AC
129 Allura red AC
ML
Food
category No.
kg)
food category 01.7
coconut milk
desserts
04.2.2.4 Canned or bottled (pasteurized) or retort pouch vegetables 200
(including mushrooms and fungi, roots and tubers, pulses and
legumes, and aloe vera), and seaweeds
candied vegetables) other than food category 04. 2. 2. 5
05.1.3 Cocoa-based spreads, including fillings 300 XS86
and sweet sauces
pudding)
07.1.2 Crackers, excluding sweet crackers 300
07.1.3 Other ordinary bakery products (e.g. bagels, pita, English 300
muffins)
08.3.2 Heat-treated processed comminuted meat, poultry and game 25 XS88,
products XS89 &
XS98
09.2.1 Frozen fish, fish fillets, and fish products, including mollusks, 300 95,XS36,
XS95,
XS165,
XS190,
XS191,
XS292,
XS312,
XS315
XS189,
XS222,
XS236,
XS244
toppings)
12.4 Mustards 300
alcohol
dried fruit)
INDIGOTINE (INDIGO CARMINE)
132 Indigotine (Indigo carmine)
ML
Food
category No.
kg)
01.1.4 Flavoured fluid milk drinks 300 52, 402
02.3 Fat emulsions mainly of oil-in-water type, including mixed 300
food category 01.7
category 04.1.2.5
coconut milk
desserts
categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3
and sweet sauces
pudding)
09.1.1 Fresh fish 300 4, 16 & 50
XS95,
XS165,
XS190,
XS191,
XS292,
XS312,
XS315
09.2.4.2 Cooked mollusks, crustaceans, and echinoderms 250 16
09.4 Fully preserved, including canned or fermented fish and fish 300 XS3,
XS70,
XS90,
XS94 &
XS119
toppings)
12.4 Mustards 300
alcohol
dried fruit)
BRILLIANT BLUE FCF
133 Brilliant blue FCF
ML
Food
category No.
kg)
food category 01.7
category 04.1.2.5
coconut milk
desserts
categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3
and sweet sauces
pudding)
07.1 Bread and ordinary bakery wares 100
08.0 Meat and meat products, including poultry and game 100 4, 16,
XS88,
XS89,
XS96
XS97 &
XS98
09.1.1 Fresh fish 300 4, 16 & 50
XS292,
XS312,
XS315
XS95,
XS165,
XS190,
XS191,
XS292,
XS312,
XS315
and echinoderms
XS70,
XS90,
XS94,
XS119
12.4 Mustards 100
alcohol
dried fruit)
CHLOROPHYLLS AND CHLOROPHYLLINS, COPPER COMPLEXES
141(i) Chlorophylls, copper complexes
141(ii) Chlorophyllin copper complexes (potassium and sodium salts)
ML
Food
category No.
kg)
01.1.4 Flavoured fluid milk drinks 50 52 & 190
01.6.2.3 Cheese powder (for reconstitution; e.g. for cheese sauces) 50
food category 01.7
04.1.2.3 Fruit in vinegar, oil, or brine 100 62
04.1.2.4 Canned or bottled (pasteurized) fruit 100 62, 267
category 04.1.2.5
04.1.2.8 Fruit preparations, including pulp, purees, fruit toppings and 100 62 & 182
coconut milk
desserts
04.1.2.10 Fermented fruit products 100 62
04.1.2.11 Fruit fillings for pastries 100 62
04.1.2.12 Cooked fruit 100 62
purees and spreads (e.g. peanut butter)
04.2.2.6 Vegetable (including mushrooms and fungi, roots and tubers, 100 62 & 92
categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3
04.2.2.8 Cooked or fried vegetables (including mushrooms and 100 62
05.1.2 Cocoa mixes (syrups) 6,4 62
05.1.3 Cocoa-based spreads, including fillings 6,4 62 & XS86
05.2.1 Hard candy 700
05.2.2 Soft candy 100 XS309R
05.2.3 Nougats and marzipans 100
and sweet sauces
pudding)
07.1.4 Bread-type products, including bread stuffing and bread 6,4 62
crumbs
09.2.4.1 Cooked fish and fish products 30 62 & 95
and echinoderms
09.2.5 Smoked, dried, fermented, and/or salted fish and fish products, 200 XS167,
XS222,
XS236,
XS244,
XS311
09.3.4 Semi-preserved fish and fish products, including mollusks, 75 95
XS70,
XS90,
XS94 &
XS119
10.4 Egg-based desserts (e.g. custard) 300 2
toppings)
12.4 Mustards 500
13.6 Food supplements 500 3
dried fruit)
15.3 Snacks - fish-based 350
FAST GREEN FCF
143 Fast green FCF
ML
Food
category No.
kg)
01.7 Dairy-based desserts (e.g. pudding, fruit or flavored yogurt) 100 2
02.1.3 Lard, tallow, fish oil, and other animal fats GMP
food category 01.7
category 04.1.2.5
coconut milk
desserts
categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3
and sweet sauces
pudding)
07.0 Bakery wares 100
08.1 Fresh meat, poultry, and game 100 3, 4 & 16
08.2 Processed meat, poultry and game products in whole pieces or 100 3, 4, XS96
cuts & XS97
08.4 Edible casings (e.g. sausage casings) 100 3&4
XS222,
XS236,
XS244,
XS311
XS70,
XS90,
XS94 &
XS119
12.6.1 Emulsified sauces and dips (e.g. mayonnaise, salad dressing, 100
onion dip)
alcohol
CARAMEL I - PLAIN CARAMEL
150a Caramel I (plain caramel)
ML
Food
category No.
kg)
09.2.2 Frozen battered fish, fish fillets, and fish products, including GMP 41
CARAMEL II – SULFITE CARAMEL
150b Caramel II (sulfite caramel)
ML
Food
category No.
kg)
CARAMEL III - AMMONIA CARAMEL
150c Caramel III (ammonia caramel)
ML
Food
category No.
kg)
01.4.4 Sauces and like products 5000
food category 01.7
04.1.2.3 Fruit in vinegar, oil, or brine 200
category 04.1.2.5
coconut milk
desserts
04.2.2.2 Dried vegetables (including mushrooms and fungi, roots and 50000 76
tubers, pulses and legumes, and aloe vera), seaweeds, and nuts
and seeds
categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3
04.2.2.8 Cooked or fried vegetables (including mushrooms and fungi, 50000
roots and tubers, pulses and legumes, and aloe vera), and
seaweeds
and sweet sauces
06.3 Breakfast cereals, including rolled oats 50000 189
pudding)
06.7 Pre-cooked or processed rice products, including rice cakes 50000
(Oriental type only)
06.8.8 Other soybean protein products 20000
muffins)
07.1.4 Bread-type products, including bread stuffing and bread 50000
crumbs
07.1.5 Steamed breads and buns 50000
07.1.6 Mixes for bread and ordinary bakery wares 50000
08.0 Meat and meat products, including poultry and game GMP 3, 4, 16,
XS88,
XS89,
XS96,
XS97 &
XS98
09.1 Fresh fish and fish products, including mollusks, crustaceans, 30000 4, 16,
and echinoderms XS292,
XS312,
XS315
09.2 Processed fish and fish products, including mollusks, 30000 XS36,
XS95,
XS165,
XS166,
XS167,
XS189,
XS190,
XS191,
XS222,
XS236,
XS244,
XS292,
XS311,
XS312,
XS315
09.3 Semi-preserved fish and fish products, including mollusks, 30000 95, XS291
XS70,
XS90,
XS94 &
XS119
10.1 Fresh eggs 20000 4
10.3 Preserved eggs, including alkaline, salted, and canned eggs 20000 4
toppings)
12.3 Vinegars 1000 78
12.4 Mustards 50000
12.6 Sauces and like products 50000
12.7 Salads (e.g. macaroni salad, potato salad) and sandwich 50000 89
12.9.2.1 Fermented soybean sauce 20000 207
12.9.2.2 Non-fermented soybean sauce 1500
12.9.2.3 Other soybean sauces 20000
14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other hot 10000 7 & 160
cereal and grain beverages, excluding cocoa
14.2.3.3 Fortified grape wine, grape liquor wine, and sweet grape 50000
14.2.5 Mead 1000
alcohol
15.0 Ready-to-eat savouries 10000
CARAMEL IV - SULFITE AMMONIA CARAMEL
150d Caramel IV (sulfite ammonia caramel)
Food ML
category No. (mg/
kg)
01.2.1 Fermented milks (plain) 150 12
01.2.2 Renneted milk (plain) GMP
01.4.4 Sauces and like products 5000
01.6.2.1 Ripened cheese (including rind) 50000 201
01.6.4.2 Flavoured processed cheese, including cheese containing fruit, 50000 72
food category 01.7
category 04.1.2.5
coconut milk
desserts
04.2.2 Processed vegetables (including mushrooms and fungi, roots 50000 92
and tubers, pulses and legumes, and aloe vera), seaweeds, and
nuts and seeds
and sweet sauces
06.4.2 Dried pastas and noodles and like products 50000 211
pudding)
06.7 Pre-cooked or processed rice products, including rice cakes 2500
06.8.8 Other soybean protein products 20000
muffins)
08.0 Meat and meat products, including poultry and game GMP 3, 4, 16,
XS88,
XS89,
XS96,
XS97 &
XS98
09.2 Processed fish and fish products, including mollusks, 30000 95, XS36,
XS95,
XS165,
XS166,
XS167,
XS189,
XS190,
XS191,
XS222,
XS236,
XS244,
XS292,
XS311,
XS312,
XS315
XS70,
XS90,
XS94 &
XS119
10.1 Fresh eggs 20000 4
10.2 Egg products 20000
10.3 Preserved eggs, including alkaline, salted, and canned eggs 20000
11.6 Table-top sweeteners, including those containing high- 1200 213
intensity sweeteners
12.2 Herbs, spices, seasonings and condiments (e.g. seasoning for 10000
instant noodles)
12.3 Vinegars 50000
12.4 Mustards 50000
12.9.2.1 Fermented soybean sauce 60000
14.2.3.3 Fortified grape wine, grape liquor wine, and sweet grape 50000
14.2.5 Mead 1000
alcohol
BRILLIANT BLACK (BLACK PN)
151 Brilliant black
ML
Food
category No.
kg)
BROWN HT
155 Brown HT
ML
Food
category No.
kg)
CAROTENOIDS
160a(i) beta-Carotenes, synthetic
160a(iii) beta-Carotenes, Blakeslea trispora
160e Carotenal, beta-apo-8'-
160f Carotenoic acid, ethyl ester, beta-apo-8'-
ML
Food
category No.
kg)
01.4.4 Cream analogues 20
01.5.2 Milk and cream powder analogues 100 209
02.1.2 Vegetable oils and fats 25 232
02.2.1 Butter 25 146 & 291
food category 01.7
category 04.1.2.5
coconut milk
desserts
04.2.1.2 Surface-treated fresh vegetables (including mushrooms and 500 4, 16
04.2.2.2 Dried vegetables (including mushrooms and fungi, roots and 1000
and seeds
categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3
and sweet sauces
pudding)
muffins)
crumbs
07.1.5 Steamed breads and buns 100 216
08.1.2 Comminuted meat, poultry, and game 100 4 & 16
08.3.1.2 Cured (including salted) and dried non-heat treated processed 20 16
08.3.1.3 Fermented non-heat treated processed comminuted meat, 20 16
08.3.2 Heat-treated processed comminuted meat, poultry and game 20 16, XS88,
products XS89 &
XS98
08.4 Edible casings (e.g. sausage casings) 100
09.1.1 Fresh fish 300 4
09.1.2 Fresh mollusks, crustaceans, and echinoderms 100 4,16,
XS292,
XS312,
XS315
09.2 Processed fish and fish products, including mollusks, 100 95, 304,
XS92,
XS95,
XS165,
XS167,
XS189,
XS190,
XS191,
XS222,
XS236,
XS244,
XS291,
XS311,
XS312,
XS315
XS70,
XS90,
XS94 &
XS119
toppings)
12.4 Mustards 300
alcohol
dried fruit)
CAROTENES, BETA-, VEGETABLE
160a(ii) beta-Carotenes, vegetable
ML
Food
category No.
kg)
02.1.2 Vegetable oils and fats 1000
02.2.1 Butter 600
food category 01.7
category 04.1.2.5
coconut milk
desserts
and seeds
categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3
and sweet sauces
pudding)
crumbs
08.1.2 Comminuted meat, poultry, and game 20 4 & 16
08.2 Processed meat, poultry and game products in whole pieces or 5000 16, XS96
cuts & XS97
08.3.1 Non-heat treated processed comminuted meat, poultry, and 20 118
game products
products XS89 &
XS98
products
09.1.1 Fresh fish 100 4, 16 & 50
09.2.2 Frozen battered fish, fish fillets, and fish products, including 100 304
and echinoderms
XS222,
XS236,
XS244,
XS311
XS70,
XS90,
XS94 &
XS119
toppings)
12.4 Mustards 1000
onion dip)
12.6.2 Non-emulsified sauces (e.g. ketchup, cheese sauce, cream 2000
sauce, brown gravy)
12.6.3 Mixes for sauces and gravies 2000
alcohol
15.2 Processed nuts, including coated nuts and nut mixtures (e.g. 20000 3
dried fruit)
ANNATTO EXTRACTS, BIXIN-BASED
160b(i) Annatto extracts, bixin-based
ML
Food
category No.
kg)
02.2.1 Butter 20 8
09.2.5 Smoked, dried, fermented, and/or salted fish and fish products, 10 8, 382,
XS189,
XS222,
XS236,
XS244
ANNATTO EXTRACTS, NORBIXIN-BASED
160b(ii) Annatto extracts, norbixin-based
ML
Food
category No.
kg)
LUTEIN FROM TAGETES ERECTA
161b(i) Lutein from Tagetes erecta
ML
Food
category No.
kg)
CANTHAXANTHIN
161g Canthaxanthin
ML
Food
category No.
kg)
01.6.2 Ripened cheese 15 201
02.2.2 Fat spreads, dairy fat spreads and blended spreads 15 214 & 215
food category 01.7
04.1.2.5 Jams, jellies, marmelades 200 5
category 04.1.2.5
desserts
and seeds
pudding)
08.3.1.1 Cured (including salted) non-heat treated processed 100 4, 16 & 118
XS95,
XS165,
XS190,
XS191,
XS292,
XS312,
XS315
XS222,
XS236,
XS244,
XS311
XS70,
XS90,
XS94 &
XS119
toppings)
12.5.2 Mixed for soups and broths 30 XS117
14.1.4.1 Carbonated water-based flavoured drinks 5
14.1.4.2 Non-carbonated water-based flavoured drinks, including 5
punches and ades
14.1.4.3 Concentrates (liquid or solid) for water-based flavoured drinks 5 127
alcohol
ZEAXANTHIN, SYNTHETIC
161h(i) Zeaxanthin, synthetic
ML
Food
category No.
kg)
GRAPE SKIN EXTRACT
163(ii) Grape skin extract
ML
Food
category No.
kg)
01.1.4 Flavoured fluid milk drinks 100 52, 181,
402
01.4.4 Cream analogues 150 181 & 201
01.5.2 Milk and cream powder analogues 150 181, 201 &
209
02.4 Fat-based desserts excluding dairy-based dessert products of 200 181
food category 01.7
03.0 Edible ices, including sherbet and sorbet 100 181
04.1.2.6 Fruit-based spreads (e.g. chutney) excluding products of food 500 181
category 04.1.2.5
04.1.2.8 Fruit preparations, including pulp, purees, fruit toppings and 500 179, 181 &
coconut milk 182
04.1.2.9 Fruit-based desserts, including fruit-flavoured water-based 500 181
desserts
04.2.2.3 Vegetables (including mushrooms and fungi, roots and tubers, 100 179 & 181
categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3
05.1.3 Cocoa-based spreads, including fillings 200 181 &
XS86
05.1.4 Cocoa and chocolate products 200 181 & 183
05.1.5 Imitation chocolate, chocolate substitute products 200 181
05.2.2 Soft candy 1700 181,
XS309R
05.4 Decorations (e.g. for fine bakery wares), toppings (non-fruit) 500 181
and sweet sauces
06.5 Cereal- and starch-based desserts (e.g. rice pudding, tapioca 200 181
pudding)
crumbs
08.1.2 Comminuted meat, poultry, and game 1000 4, 16 & 94
08.2 Processed meat, poultry and game products in whole pieces or 5000 16, XS96
cuts &XS97
08.3 Processed comminuted meat, poultry and game products 5000 16, XS88,
XS89 &
XS98
09.2.3 Frozen minced and creamed fish products, including mollusks, GMP 16 & 95
09.2.4.3 Fried fish and fish products, including mollusks, crustaceans, 1000 16 & 95
and echinoderms
XS222,
XS236,
XS244,
XS311
XS70,
XS90,
XS94 &
XS119
12.4 Mustards 200 181
12.5 Soups and broths 500 181 &
XS117
12.6.1 Emulsified sauces and dips (e.g. mayonnaise, salad dressing, 300 181
onion dip)
12.6.2 Non-emulsified sauces (e.g. ketchup, cheese sauce, cream 300 181
sauce, brown gravy)
12.6.3 Mixes for sauces and gravies 300 181
13.3 Dietetic foods intended for special medical purposes 250 181
13.4 Dietetic formulae for slimming purposes and weight reduction 250 181
13.5 Dietetic foods (e.g. supplementary foods for dietary use) 250 181
14.2.2 Cider and perry 300 181
14.2.4 Wines (other than grape) 300 181
14.2.6 Distilled spirituous beverages containing more than 15% 300 181
alcohol
15.1 Snacks - potato, cereal, flour or starch based (from roots and 500 181
dried fruit)
CALCIUM CARBONATE
170(i) Calcium carbonate
ML
Food
category No.
kg)
01.2.1.2 Fermented milks (plain), heat-treated after fermentation GMP
01.4.1 Pasteurized cream (plain) GMP 236
01.4.2 Sterilized and UHT creams, whipping and whipped creams, GMP
and reduced fat creams (plain)
01.8.2 Dried whey and whey products, excluding whey cheeses 10000
04.2.2.7 Fermented vegetable (including mushrooms and fungi, roots GMP
categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3
06.4.1 Fresh pastas and noodles and like products GMP
06.4.2 Dried pastas and noodles and like products GMP 256
08.1.1 Fresh meat, poultry, and game products in whole pieces or cuts GMP 4, 16 & 326
08.1.2 Comminuted meat, poultry, and game GMP 4, 16 & 281
09.2.1 Frozen fish, fish fillets, and fish products, including mollusks, GMP 95, XS36
XS95,
XS165,
XS190,
XS191,
XS292,
XS312,
XS315
09.2.2 Frozen battered fish, fish fillets, and fish products, including GMP 16, XS166
09.2.3 Frozen minced and creamed fish products, including mollusks, GMP 16
09.2.4 Cooked and/or fried fish and fish products, including mollusks, GMP
09.2.5 Smoked, dried, fermented, and/or salted fish and fish products, GMP XS167,
XS222,
XS236,
XS244,
XS311
12.1.1 Salt GMP
12.1.2 Salt Substitutes GMP
13.2 Complementary foods for infants and young children GMP
14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other hot GMP 160
IRON OXIDES
172(i) Iron oxide, black
172(ii) Iron oxide, red
172(iii) Iron oxide, yellow
Food
category No. ML
kg)

food category 01.7
category 04.1.2.5
desserts
and sweet sauces
pudding)
XS222,
XS236,
XS244,
XS311
XS70,
XS90,
XS94 &
XS119
12.5 Soups and broths 100 XS117
dried fruit)
SORBATES
200 Sorbic acid
201 Sodium sorbate
202 Potassium sorbate
203 Calcium sorbate
ML
Food
category No.
kg)
01.1.4 Flavoured fluid milk drinks 1000 42 & 220
01.2.2 Renneted milk (plain) 1000 42
01.3.2 Beverage whiteners 200 42
01.6.1 Unripened cheese 1000 42 & 223
01.6.2 Ripened cheese 3000 42
01.6.3 Whey cheese 1000 42
01.6.6 Whey protein cheese 3000 42
food category 01.7
04.1.2.2 Dried fruit 500 42
category 04.1.2.5
coconut milk
desserts
04.1.2.12 Cooked fruit 1200 42
categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3
04.2.2.8 Cooked or fried vegetables (including mushrooms and fungi, 1000 42 & 221
seaweeds
05.1.2 Cocoa mixes (syrups) 1000 42
05.1.3 Cocoa-based spreads, including fillings 1000 42 & XS86
05.2 Confectionery including hard and soft candy, nougats, etc. 1500 42,
other than food categories 05.1, 05.3 and 05.4 XS309R
and sweet sauces
pudding)
06.6 Batters (e.g. for breading or batters for fish or poultry) 2000 42
07.0 Bakery wares 1000 42
08.2.1.1 Cured (including salted) non-heat treated processed meat, 200 3 & 42
poultry, and game products in whole pieces or cuts
08.2.1.2 Cured (including salted) and dried non-heat treated processed 2000 3 & 42
meat, poultry, and game products in whole pieces or cuts
08.2.1.3 Fermented non-heat treated processed meat, poultry, and game 200 3 & 42
products in whole pieces or cuts
08.2.2 Heat-treated processed meat, poultry, and game products 200 3, 42, XS96
& XS97
08.2.3 Frozen processed meat, poultry, and game products in 200 3 & 42
08.3 Processed comminuted meat, poultry and game products 1500 42, XS88,
XS89 &
XS98
08.4 Edible casings (e.g. sausage casings) 10000 42, 222 &
365
09.2.4.2 Cooked mollusks, crustaceans, and echinoderms 2000 42 & 82
XS222,
XS236
10.2.1 Liquid egg products 5000 42
10.2.2 Frozen egg products 1000 42
10.2.3 Dried and/or heat coagulated egg products 1000 42
toppings)
11.6 Table-top sweeteners, including those containing high-intensity 1000 42 & 192
sweeteners
12.2 Herbs, spices, seasonings and condiments (e.g. seasoning for 1000 42
instant noodles)
12.4 Mustards 1000 42
12.5 Soups and broths 1000 42, 338 &
339
12.6 Sauces and like products 1000 42 & 127
12.7 Salads (e.g. macaroni salad, potato salad) and sandwich spreads 1500 42
excluding cocoa- and nut-based spreads of food categories
04.2.2.5 and 05.1.3
12.9.1 Fermented soybean paste (e.g., miso) 1000 42
12.9.2.3 Other soybean sauces 1000 42
13.3 Dietetic foods intended for special medical purposes (excluding 1500 42
products of food category 13.1)
14.1.2.1 Fruit juice 1000 42, 91 &
122
14.1.2.3 Concentrates for fruit juice 1000 42, 91, 122,
127
14.1.3.1 Fruit nectar 1000 42, 91 &
122
14.1.3.3 Concentrates for fruit nectar 1000 42, 91, 122,
127
14.1.4 Water-based flavoured drinks, including "sport," "energy," or 500 42, 127
14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other hot 500 42, 160
14.2.3 Grape wines 200 42
14.2.5 Mead 200 42
14.2.7 Aromatized alcoholic beverages (e.g. beer, wine and spirituous 500 42, 224
dried fruit)
BENZOATES
210 Benzoic acid
211 Sodium benzoate
212 Potassium benzoate
213 Calcium benzoate
ML
Food
category No.
kg)
food category 01.7
04.1.2.2 Dried fruit 800 13
category 04.1.2.5
coconut milk
desserts
04.1.2.12 Cooked fruit 1000 13
and seeds
categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3
04.2.2.8 Cooked or fried vegetables (including mushrooms and fungi, 1000 13
seaweeds
and sweet sauces
pudding)
including mollusks, crustaceans, and echinoderms 333,
XS167,
XS189,
XS222 &
XS236
09.3 Semi-preserved fish and fish products, including mollusks, 2000 13, 120 &
crustaceans, and echinoderms XS291
toppings)
11.6 Table-top sweeteners, including those containing high-intensity 2000 13
sweeteners
12.2.2 Seasonings and condiments 1000 13
12.3 Vinegars 1000 13
12.4 Mustards 1000 13
12.5 Soups and broths 500 13, 338,
339
12.6 Sauces and like products 1000 13
04.2.2.5 and 05.1.3
14.1.2.1 Fruit juice 1000 13, 91, 122
14.1.2.3 Concentrates for fruit juice 1000 13, 91, 122,
127
14.1.3.1 Fruit nectar 1000 13, 91, 122
14.1.3.3 Concentrates for fruit nectar 1000 13, 91, 122,
127
14.1.3.4 Concentrates for vegetable nectar 600 13
14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other hot 1000 13
14.2.2 Cider and perry 1000 13, 124
14.2.5 Mead 1000 13
HYDROXYBENZOATES, PARA-
214 Ethyl para-hydroxybenzoate
218 Methyl para-hydroxybenzoate
ML
Food
category No.
kg)
04.1.2.2 Dried fruit 800 27
category 04.1.2.5
coconut milk
desserts
categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3
and sweet sauces
07.2 Fine bakery wares (sweet, salty, savoury) and mixes 300 27
toppings)
12.3 Vinegars 100 27
12.4 Mustards 300 27
12.6 Sauces and like products 1000 27, XS302
14.2.5 Mead 200 27
14.2.7 Aromatized alcoholic beverages (e.g. beer, wine and spirituous 1000 27 & 224
dried fruit)
SULFITES
220 Sulfur dioxide
221 Sodium sulfite
222 Sodium hydrogen sulfite
223 Sodium metabisulfite
224 Potassium metabisulfite
225 Potassium sulfite
539 Sodium thiosulfate
ML
Food
category No.
kg)
04.1.2.1 Frozen fruit 500 44 & 155
04.1.2.2 Dried fruit 1000 44, 135 &
218
04.1.2.8 Fruit preparations, including pulp, purees, fruit toppings and 100 44 & 206
coconut milk
desserts
04.2.1.3 Peeled, cut or shredded fresh vegetables (including mushrooms 50 44, 76 &
and fungi, roots and tubers, pulses and legumes, and aloe vera), 136
04.2.2.1 Frozen vegetables (including mushrooms and fungi, roots and 50 44, 76, 136
tubers, pulses and legumes, and aloe vera), seaweeds, and nuts & 137
and seeds
04.2.2.2 Dried vegetables (including mushrooms and fungi, roots and 500 44 & 105
and seeds
04.2.2.4 Canned or bottled (pasteurized) or retort pouch vegetables 50 44
categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3
06.2.1 Flours 200 44
06.2.2 Starches 50 44
XS312,
XS315
09.2.1 Frozen fish, fish fillets, and fish products, including mollusks, 100 19, 44, 139,
crustaceans, and echinoderms 392, XS36,
XS 165,
XS190,
XS191,
XS312,
XS315
XS222,
XS236,
XS244,
XS311
09.4 Fully preserved, including canned or fermented fish and fish 150 44, 140,
XS37,
XS70,
XS90,
XS94 &
XS119
11.1.1 White sugar, dextrose anhydrous, dextrose monohydrate, 15 44
fructose
11.1.2 Powdered sugar, powdered dextrose 15 44
11.1.3 Soft white sugar, soft brown sugar, glucose syrup, dried 20 44 & 111
glucose syrup, raw cane sugar
11.1.5 Plantation or mill white sugar 70 44
11.2 Brown sugar excluding products of food category 11.1.3 40 44
11.3 Sugar solutions and syrups, also (partially) inverted, including 70 44
treacle and molasses, excluding products of food category
11.1.3
toppings)
12.2.1 Herbs and spices 150 44
12.3 Vinegars 100 44
12.4 Mustards 250 44 & 106
14.1.2.1 Fruit juice 50 44 & 122
14.1.2.2 Vegetable juice 50 44 & 122
14.1.2.3 Concentrates for fruit juice 50 44, 122 &
127
14.1.2.4 Concentrates for vegetable juice 50 44, 122 &
127
14.1.3.1 Fruit nectar 50 44 & 122
14.1.3.2 Vegetable nectar 50 44 & 122
14.1.3.3 Concentrates for fruit nectar 50 44, 122 &
127
14.1.3.4 Concentrates for vegetable nectar 50 44, 122 &
127
14.1.4 Water-based flavoured drinks, including "sport," "energy," or 70 44, 127 &
"electrolyte" drinks and particulated drinks 143
14.2.1 Beer and malt beverages 50 44
14.2.3 Grape wines 350 44 & 103
14.2.5 Mead 200 44
alcohol
ORTHO-PHENYLPHENOLS
231 Ortho-phenylphenol
232 Sodium ortho-phenylphenol
ML
Food
category No.
kg)
04.1.1.2 Surface-treated fresh fruit 12 49
NISIN
234 Nisin
ML
Food
category No.
kg)
01.1.4 Flavoured fluid milk drinks 12,5 233, 403
01.4.3 Clotted cream (plain) 10
01.6.1 Unripened cheese 12,5 233
01.6.2 Ripened cheese 12,5
01.6.4 Processed cheese 12,5 233
01.6.5 Cheese analogues 12,5
01.6.6 Whey protein cheese 12,5
01.7 Dairy-based desserts (e.g. pudding, fruit or flavored yogurt) 12,5 233 & 362
pudding)
07.2 Fine bakery wares (sweet, salty, savoury) and mixes 6,25 233
08.2.2 Heat-treated processed meat, poultry, and game products in 25 233, 330,
whole pieces or cuts XS96 &
XS97
08.3.2 Heat-treated processed comminuted meat, poultry and game 25 233 & 377
products
10.2.1 Liquid egg products 6,25 233
12.5.1 Ready-to-eat soups and broths, including canned, bottled, and 5 233, 339
frozen
NATAMYCIN (PIMARICIN)
235 Natamycin
ML
Food
category No.
kg)
01.6.2 Ripened cheese 40 3 & 80
01.6.4 Processed cheese 40 3 & 80
01.6.6 Whey protein cheese 40 3 & 80
HEXAMETHYLENE TETRAMINE
239 Hexamethylene tetramine
ML
Food
category No.
kg)
01.6.2.1 Ripened cheese (including rind) 25 66 & 298
DIMETHYL DICARBONATE
242 Dimethyl dicarbonate
ML
Food
category No.
kg)
14.2.3 Grape wines 200 18
14.2.5 Mead 200 18
LAURIC ARGINATE ETHYL ESTER
243 Lauric arginate ethyl ester
ML
Food
category No.
kg)
01.6.3 Whey cheese 200
04.1.2.2 Dried fruit 200
04.2.1.2 Surface-treated fresh vegetables (including mushrooms and 200
04.2.1.3 Peeled, cut or shredded fresh vegetables (including mushrooms 200
and fungi, roots and tubers, pulses and legumes, and aloe vera),
pudding)
08.2.1 Non-heat treated processed meat, poultry, and game products in 200
whole pieces or cuts
08.2.2 Heat-treated processed meat, poultry, and game products in 200 XS96 &
whole pieces or cuts XS97
08.2.3 Frozen processed meat, poultry, and game products in whole 200 3 & 374
pieces or cuts
08.3.1 Non-heat treated processed comminuted meat, poultry, and 315
game products
products XS89 &
XS98
08.3.3 Frozen processed comminuted meat, poultry, and game 315 3 & 374
products
and echinoderms
XS222,
XS236,
XS244,
XS311
09.3.1 Fish and fish products, including mollusks, crustaceans, and 200
09.3.2 Fish and fish products, including mollusks, crustaceans, and 200
onion dip)
sauce, brown gravy)
12.7 Salads (e.g. macaroni salad, potato salad) and sandwich spreads 200
04.2.2.5 and 05.1.3
punches and ades
NITRITES
249 Potassium nitrite
250 Sodium nitrite
ML
Food
category No.
kg)
08.2.2 Heat-treated processed meat, poultry, and game products in 80 32 & 288
287
ACETIC ACID, GLACIAL
260 Acetic acid, glacial
ML
Food
category No.
kg)
01.6.6 Whey protein cheese GMP
04.2.1.1 Untreated fresh vegetables (including mushrooms and fungi, GMP 262 & 263
roots and tubers, pulses and legumes, and aloe vera), seaweeds,
and nuts and seeds
04.2.2.1 Frozen vegetables (including mushrooms and fungi, roots and GMP 262 & 263
and seeds
categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3
09.2.5 Smoked, dried, fermented, and/or salted fish and fish products, GMP 437,
XS189,
XS222,
XS236 &
XS244
10.2.1 Liquid egg products GMP
10.2.2 Frozen egg products GMP
13.2 Complementary foods for infants and young children 5000 238
POTASSIUM ACETATE
261(i) Potassium acetate
ML
Food
category No.
kg)
13.2 Complementary foods for infants and young children GMP 239
SODIUM ACETATE
262(i) Sodium acetate
ML
Food
category No.
kg)
categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3
06.4.1 Fresh pastas and noodles and like products 6000
09.2.2 Frozen battered fish, fish fillets, and fish products, including GMP 41 &
XS222,
XS236,
XS244,
XS311
13.2 Complementary foods for infants and young children GMP 239, 319 &
320
SODIUM DIACETATE
262(ii) Sodium diacetate
ML
Food
category No.
kg)
02.2.2 Fat spreads, dairy fat spreads and blended spreads 1000 XS253
food category 01.7
08.2 Processed meat, poultry and game products in whole pieces or 1000 XS96 &
cuts XS97
08.3 Processed comminuted meat, poultry and game products 1000 XS88,
XS89 &
XS98
onion dip)
12.6.2 Non-emulsified sauces (e.g. ketchup, cheese sauce, cream 2500 XS306R
sauce, brown gravy)
12.6.4 Clear sauces (e.g. fish sauce) 2500 XS302
CALCIUM ACETATE
263 Calcium acetate
ML
Food
category No.
kg)
11.4 Other sugars and syrups (e.g. xylose, maple syrup, sugar GMP 258
toppings)
LACTIC ACID, L-, D- and DL-
270 Lactic acid, L-, D- and DL-
ML
Food
category No.
kg)
01.4.1 Pasteurized cream (plain) GMP
and nuts and seeds
04.2.2.1 Frozen vegetables (including mushrooms and fungi, roots and GMP 262 & 264
and seeds
categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3
XS189,
XS222,
XS236,
XS244,
XS311
13.1.1 Infant formulae GMP 72 & 83
13.1.2 Follow-up formulae GMP 72 & 83
13.1.3 Formulae for special medical purposes for infants GMP 72 & 83
13.2 Complementary foods for infants and young children 2000 83 & 238
PROPIONIC ACID
280 Propionic acid
ML
Food
category No.
kg)
SODIUM PROPIONATE
281 Sodium propionate
ML
Food
category No.
kg)
CALCIUM PROPIONATE
282 Calcium propionate
Food ML
category No. (mg/
kg)
CARBON DIOXIDE
290 Carbon dioxide
ML
Food
category No.
kg)
01.2.1.2 Fermented milks (plain), heat-treated after fermentation GMP 59
01.2.2 Renneted milk (plain) GMP 59
01.4.2 Sterilized and UHT creams, whipping and whipped creams, GMP 59 & 278
04.1.1.3 Peeled or cut fresh fruit GMP 59
06.4.1 Fresh pastas and noodles and like products GMP 59 & 211
09.2.5 Smoked, dried, fermented, and/or salted fish and fish products, GMP 59, 382,
XS189,
XS222,
XS236,
XS244
13.1.1 Infant formulae GMP 59
13.1.3 Formulae for special medical purposes for infants GMP 59
14.1.2.1 Fruit juice GMP 69
14.1.2.3 Concentrates for fruit juice GMP 69 & 127
14.1.3.1 Fruit nectar GMP 69
14.1.3.3 Concentrates for fruit nectar GMP 69 & 127
14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other hot GMP 59 & 160
14.2.3 Grape wines GMP 60
MALIC ACID, DL-
296 Malic acid (DL-)
ML
Food
category No.
kg)
04.2.2.1 Frozen vegetables (including mushrooms and fungi, roots and GMP 265
and seeds
categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3
XS222,
XS236,
XS244,
XS311
14.1.2.2 Vegetable juice GMP
14.1.2.4 Concentrates for vegetable juice GMP
14.1.3.1 Fruit nectar GMP
14.1.3.2 Vegetable nectar GMP
14.1.3.3 Concentrates for fruit nectar GMP 127
14.1.3.4 Concentrates for vegetable nectar GMP
FUMARIC ACID
297 Fumaric acid
ML
Food
category No.
kg)
categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3
XS222,
XS236,
XS244,
XS311
ASCORBIC ACID, L-
300 Ascorbic acid (L-)
ML
Food
category No.
kg)
01.1.2 Other fluid milk (plain) GMP 410
04.2.1.1 Untreated fresh vegetables (including mushrooms and fungi, 500 262
and nuts and seeds
and seeds
categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3
06.2.1 Flours 300
08.1.2 Fresh meat, poultry, and game, comminuted GMP 281
09.1.2 Fresh mollusks, crustaceans, and echinoderms GMP 390,
XS312,
XS315
09.2.1 Frozen fish, fish fillets, and fish products, including mollusks, GMP 307, 392,
XS190,
XS191,
XS222,
XS236,
XS312,
XS315
09.2.2 Frozen battered fish, fish fillets, and fish products, including GMP 306 & 307
XS222,
XS236,
XS311
13.1.2 Follow-up formulae 50 72, 242 &
315
14.1.2.1 Fruit juice GMP
14.1.2.3 Concentrates for fruit juice GMP 127
SODIUM ASCORBATE
301 Sodium ascorbate
ML
Food
category No.
kg)
04.1.1.3 Peeled or cut fresh fruit GMP
04.2.1.3 Peeled, cut or shredded fresh vegetables (including mushrooms GMP
categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3
06.2.1 Flours 300
XS312,
XS315
09.2 Processed fish and fish products, including mollusks, GMP 437, 307,
XS167,
XS189,
XS191,
XS222,
XS236,
XS244,
XS312,
XS315
12.1.2 Salt Substitutes GMP 314
13.1.2 Follow-up formulae 50 70, 72, 315
& 316
13.2 Complementary foods for infants and young children 500 317, 319 &
320
CALCIUM ASCORBATE
302 Calcium ascorbate
ML
Food
category No.
kg)
XS312,
XS315
XS92,
XS95,
XS165,
XS190,
XS191,
XS312,
XS315
13.1.2 Follow-up formulae 50 70, 72 &
315
ASCORBYL ESTERS
304 Ascorbyl palmitate
305 Ascorbyl stearate
ML
Food
category No.
kg)
01.5.1 Milk powder and cream powder (plain) 500 10
01.6.2.1 Ripened cheese (including rind) 500 10 & 112
01.7 Dairy-based desserts (e.g. pudding, fruit or flavored yogurt) 500 2 & 10
02.1.1 Butter oil, anhydrous milkfat, ghee 500 10 & 171
02.1.3 Lard, tallow, fish oil, and other animal fats 500 10
food category 01.7
03.0 Edible ices, including sherbet and sorbet 200 10 & 15
04.1.2.2 Dried fruit 80 10
04.1.2.9 Fruit-based desserts, including fruit-flavoured water-based 500 2 & 10
desserts
and seeds
05.0 Confectionery 500 10, 15, 375,
XS86,
XS105,
XS141,
XS309R
06.5 Cereal- and starch-based desserts (e.g. rice pudding, tapioca 500 2 & 10
pudding)
07.0 Bakery wares 1000 10 & 15
XS92,
XS95,
XS190,
XS191,
XS312,
XS315
09.2.2 Frozen battered fish, fish fillets, and fish products, including 1000 10
10.4 Egg-based desserts (e.g. custard) 500 2, 10
toppings)
instant noodles)
12.6.1 Emulsified sauces and dips (e.g. mayonnaise, salad dressing, 500 10, 15
onion dip)
sauce, brown gravy)
12.6.4 Clear sauces (e.g. fish sauce) 200 10 &
XS302
04.2.2.5 and 05.1.3
13.1.1 Infant formulae 10 15, 72, 187
13.1.2 Follow-up formulae 50 15, 72, 187,
315
13.1.3 Formulae for special medical purposes for infants 10 10, 15 & 72
14.1.4 Water-based flavoured drinks, including "sport," "energy," or 1000 10 & 15
dried fruit)
TOCOPHEROLS
307a d-alpha-Tocopherol
307b Tocopherol concentrate (mixed)
307c dl-alpha-Tocopherol
ML
Food
category No.
kg)
01.1.2 Other fluid milk (plain) 200 410
01.3.2 Beverage whiteners 200 XS250,
XS252
01.6.1 Unripened cheese 200 168, 351
01.7 Dairy-based desserts (e.g. pudding, fruit or flavored yogurt) 500 XS243
01.8 Whey and whey products, excluding whey cheeses 200
02.1.1 Butter oil, anhydrous milkfat, ghee 500 171
02.1.2 Vegetable oils and fats 300 356 & 357
food category 01.7
04.1.2.2 Dried fruit 200 XS67,
XS130
04.1.2.6 Fruit-based spreads (e.g. chutney) excluding products of food 200 XS160
category 04.1.2.5
04.1.2.8 Fruit preparations, including pulp, purees, fruit toppings and 150 XS240 &
coconut milk XS314R
desserts
04.2.2.2 Dried vegetables (including mushrooms and fungi, roots and 200 XS38
and seeds
04.2.2.5 Vegetable (including mushrooms and fungi, roots and tubers, 300 XS57
05.1.3 Cocoa-based spreads, including fillings 100 15, XS86
05.2 Confectionery including hard and soft candy, nougats, etc. 500 15 &
and sweet sauces
06.2.1 Flours 5000 15 & 186
pudding)
07.2.1 Cakes, cookies and pies (e.g. fruit-filled or custard types) 200 389
07.2.2 Other fine bakery products (e.g. doughnuts, sweet rolls, scones 200
and muffins)
07.2.3 Mixes for fine bakery wares 200 11
08.1.2 Fresh meat, poultry, and game, comminuted 300 15, 281
08.2 Processed meat, poultry and game products in whole pieces or 500 XS96,
cuts XS97
XS89 &
XS98
12.2 Herbs, spices, seasonings and condiments (e.g. seasoning for 2000 421,
instant noodles) XS326,
XS327,
XS328
12.4 Mustards 200
onion dip)
sauce, brown gravy)
13.1.1 Infant formulae 10 72, 416
13.1.2 Follow-up formulae 30 72
13.1.3 Formulae for special medical purposes for infants 10 72, 416
13.3 Dietetic foods intended for special medical purposes (excluding 30
dried fruit)
PROPYL GALLATE
310 Propyl gallate
ML
Food
category No.
kg)
01.5.1 Milk powder and cream powder (plain) 200 15, 75 &
196
01.7 Dairy-based desserts (e.g. pudding, fruit or flavored yogurt) 90 2 & 15
02.1.1 Butter oil, anhydrous milkfat, ghee 100 15, 133 &
171
02.1.3 Lard, tallow, fish oil, and other animal fats 200 15 & 130
02.3 Fat emulsions mainly of oil-in-water type, including mixed 200 15 & 130
02.4 Fat-based desserts excluding dairy-based dessert products of 200 15 & 130
food category 01.7
04.1.2.9 Fruit-based desserts, including fruit-flavoured water-based 90 2 & 15
desserts
04.2.2.2 Dried vegetables (including mushrooms and fungi, roots and 50 15, 76 &
tubers, pulses and legumes, and aloe vera), seaweeds, and nuts 196
and seeds
05.1 Cocoa products and chocolate products including imitations 200 15, 130,
and chocolate substitutes 303, XS86,
XS105 &
XS141
05.2 Confectionery including hard and soft candy, nougats, etc. 200 15, 130 &
05.4 Decorations (e.g. for fine bakery wares), toppings (non-fruit) 200 15 & 130
and sweet sauces
06.1 Whole, broken, or flaked grain, including rice 100 15
06.3 Breakfast cereals, including rolled oats 200 15 & 196
06.4.3 Pre-cooked pastas and noodles and like products 200 15, 130 &
211
06.5 Cereal- and starch-based desserts (e.g. rice pudding, tapioca 90 2 & 15
pudding)
07.1.3 Other ordinary bakery products (e.g. bagels, pita, English 100 15 & 130
muffins)
07.2.3 Mixes for fine bakery wares 200 15 & 196
08.2 Processed meat, poultry and game products in whole pieces or 200 15, 130,
cuts XS96 &
XS97
08.3 Processed comminuted meat, poultry and game products 200 15, 130,
XS88,
XS89 &
XS98
XS189,
XS222,
XS236,
XS244,
XS311
10.4 Egg-based desserts (e.g. custard) 90 2 & 15
12.2 Herbs, spices, seasonings and condiments (e.g. seasoning for 200 15 & 130
instant noodles)
12.5 Soups and broths 200 15, 127 &
130
12.6 Sauces and like products 200 15, 130,
XS302
13.6 Food supplements 400 15 & 196
15.1 Snacks - potato, cereal, flour or starch based (from roots and 200 15 & 130
15.2 Processed nuts, including coated nuts and nut mixtures (e.g. 200 15 & 130
dried fruit)
GUAIAC RESIN
314 Guaiac resin
ML
Food
category No.
kg)
ERYTHORBIC ACID (ISOASCORBIC ACID)
315 Erythorbic acid (isoascorbic acid)
ML
Food
category No.
kg)
XS312,
XS315
XS92,
XS95,
XS165,
XS190,
XS191,
XS312,
XS315
SODIUM ERYTHORBATE
316 Sodium erythorbate
Food Food category ML Remark
category No. (mg/
kg)
04.2.2.7 Fermented vegetable (including mushrooms and fungi, roots GMP 280
categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3
XS312,
XS315
09.2.1 Frozen fish, fish fillets, and fish products, including mollusks, GMP 392, XS36,
XS95,
XS165,
XS190,
XS191,
XS312,
XS315
XS189,
XS222,
XS236,
XS244
TERTIARY BUTYLHYDROQUINONE
319 Tertiary butylhydroquinone (TBHQ)
ML
Food
category No.
kg)
01.3.2 Beverage whiteners 100 15 & 195
food category 01.7
05.1.4 Cocoa and chocolate products 200 15, 130,
303
05.2 Confectionery including hard and soft candy, nougats, etc. 200 15, 130,
and sweet sauces
07.1.1 Breads and rolls 200 15 & 195
07.1.2 Crackers, excluding sweet crackers 200 15 & 195
muffins)
07.1.4 Bread-type products, including bread stuffing and bread 200 15 & 195
crumbs
cuts 167, XS96
& XS97
162, XS88,
XS89 &
XS98
instant noodles)
12.5 Soups and broths 200 15 & 130
12.6 Sauces and like products 200 15, 130,
XS302
15.0 Ready-to-eat savouries 200 15 & 130
BUTYLATED HYDROXYANISOLE
320 Butylated hydroxyanisole (BHA)
ML
Food
category No.
kg)
01.5.1 Milk powder and cream powder (plain) 100 15 & 196
171
food category 01.7
and seeds
303
and sweet sauces
07.0 Bakery wares 200 15 & 180
cuts XS96 &
XS97
XS88,
XS89 &
XS98
XS92,
XS95,
XS165,
XS190,
XS191,
XS312,
XS315
09.2.2 Frozen battered fish, fish fillets, and fish products, including 200 15, 180,
XS189,
XS222,
XS236,
XS244,
XS311
09.4 Fully preserved, including canned or fermented, fish and fish 200 15, 180,
XS37,
XS70,
XS90,
XS94 &
XS119
instant noodles)
12.6 Sauces and like products 200 15, 130 &
XS302
12.8 Yeast and like products 200 15
15.1 Snacks - potato, cereal, flour or starch based (from roots and 200 15 & 130
15.2 Processed nuts, including coated nuts and nut mixtures (e.g. 200 15 & 130
dried fruit)
BUTYLATED HYDROXYTOLUENE
321 Butylated hydroxytoluene (BHT)
ML
Food
category No.
kg)
171
food category 01.7
and seeds
303
05.1.5 Imitation chocolate, chocolate substitute products 200 15 & 197
and sweet sauces
07.0 Bakery wares 200 15 & 180
cuts 167, XS96
& XS97
162, XS88,
XS89 &
XS98
XS92,
XS95,
XS165,
XS190,
XS191,
XS312,
XS315
XS189,
XS222,
XS236,
XS244 &
XS311
XS37,
XS70,
XS90,
XS94 &
XS119
instant noodles)
12.5 Soups and broths 200 15, 130 &
340
12.6 Sauces and like products 100 15, 130 &
XS302
15.0 Ready-to-eat savouries 200 15 & 130
LECITHIN
322(i) Lecithin
ML
Food
category No.
kg)
01.8.2 Dried whey and whey products, excluding whey cheeses GMP
02.1.2 Vegetable oils and fats GMP 277
categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3
06.2.1 Flours GMP 25 & 28
08.1.1 Fresh meat, poultry, and game products in whole pieces or cuts GMP 16 & 326
XS312,
XS315
XS95,
XS165,
XS190,
XS191,
XS312,
XS315
09.2.4.1 Cooked fish and fish products GMP 241
09.2.4.3 Fried fish and fish products, including mollusks, crustaceans, GMP 41
and echinoderms
XS189,
XS222,
XS236,
XS244,
XS311
toppings)
13.1.1 Infant formulae 5000 72
13.1.3 Formulae for special medical purposes for infants 5000 72
SODIUM LACTATE
325 Sodium lactate
ML
Food
category No.
kg)
01.1.3 Fluid buttermilk (plain) GMP 261
categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3
XS189,
XS222,
XS236,
XS244
13.2 Complementary foods for infants and young children GMP 83, 239,
319 & 320
POTASSIUM LACTATE
326 Potassium lactate
ML
Food
category No.
kg)
XS189,
XS222,
XS236,
XS244,
XS311
13.2 Complementary foods for infants and young children GMP 83 & 239
CALCIUM LACTATE
327 Calcium lactate
ML
Food
category No.
kg)
categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3
XS189,
XS222,
XS236,
XS244
CITRIC ACID
330 Citric acid
ML
Food
category No.
kg)
02.1.1 Butter oil, anhydrous milkfat, ghee GMP 171
02.1.2 Vegetable oils and fats GMP 15 & 277
and nuts and seeds
04.2.2.1 Frozen vegetables (including mushrooms and fungi, roots and GMP 242, 262,
tubers, pulses and legumes, and aloe vera), seaweeds, and nuts 264 & 265
and seeds
categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3
08.1.2 Fresh meat, poultry, and game, comminuted GMP 15 & 281
XS312,
XS315
XS95,
XS190,
XS191,
XS312,
XS315
XS189,
XS222,
XS236
13.1.2 Follow-up formulae GMP 72
14.1.2.1 Fruit juice 3000 122
14.1.2.3 Concentrates for fruit juice 3000 122 & 127
14.1.3.1 Fruit nectar 5000
14.1.3.3 Concentrates for fruit nectar 5000 127
SODIUM DIHYDROGEN CITRATE
331(i) Sodium dihydrogen citrate
ML
Food
category No.
kg)
04.2.1.1 Untreated fresh vegetables (including mushrooms and fungi, GMP 262
and nuts and seeds
and seeds
XS92,
XS95,
XS167,
XS189,
XS190,
XS191,
XS222,
XS236,
XS244,
XS292,
XS311,
XS312,
XS315
toppings)
13.2 Complementary foods for infants and young children 5000 238, 240,
319 & 320
TRISODIUM CITRATE
331(iii) Trisodium citrate
ML
Food
category No.
kg)
04.2.1.1 Untreated fresh vegetables (including mushrooms and fungi, GMP 262
and nuts and seeds
and seeds
categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3
06.2.1 Flours GMP 25
XS92,
XS95,
XS167,
XS189,
XS190,
XS191,
XS222,
XS236,
XS244,
XS292,
XS311,
XS312,
XS315
toppings)
319 & 320
POTASSIUM DIHYDROGEN CITRATE
332(i) Potassium dihydrogen citrate
ML
Food
category No.
kg)
and seeds
XS92,
XS95,
XS167,
XS189,
XS190,
XS191,
XS222,
XS236,
XS244,
XS292,
XS311,
XS312,
XS315
toppings)
TRIPOTASSIUM CITRATE
332(ii) Tripotassium citrate
ML
Food
category No.
kg)
02.1.2 Vegetable oils and fats GMP 277, XS33
and seeds
XS92,
XS95,
XS167,
XS189,
XS190,
XS191,
XS222,
XS236,
XS244,
XS292,
XS311,
XS312,
XS315
toppings)
TRICALCIUM CITRATE
333(iii) Tricalcium citrate
ML
Food
category No.
kg)
02.1.2 Vegetable oils and fats GMP 277, XS33
and seeds
09.2 Processed fish and fish products, including mollusks, GMP XS36,
XS95,
XS165,
XS166,
XS167,
XS189,
XS190,
XS191,
XS222,
XS236,
XS244,
XS292,
XS311,
XS312,
XS315
TARTRATES
334 L(+)-Tartaric acid
335(ii) Sodium L(+)-tartrate
337 Potassium sodium L(+)-tartrate
ML
Food
category No.
kg)
01.2.1.2 Fermented milks (plain), heat-treated after fermentation 2000 45 & 230
01.7 Dairy-based desserts (e.g. pudding, fruit or flavored yogurt) 2000 45, XS243
food category 01.7
04.1.2.7 Candied fruit 20000 45
desserts
04.2.2.3 Vegetables (including mushrooms and fungi, roots and tubers, 15000 45, XS38
pulses and legumes, and aloe vera), and seaweeds in vinegar, & XS115
04.2.2.4 Canned or bottled (pasteurized) or retort pouch vegetables 1300 45, XS13,
(including mushrooms and fungi, roots and tubers, pulses and XS38,
legumes, and aloe vera), and seaweeds XS57,
XS145,
XS257R,
XS259R,
XS297
05.1.1 Cocoa mixes (powders) and cocoa mass/cake 5000 45, 97 &
128
and sweet sauces
06.2.1 Flours 5000 45 & 186
06.2.2 Starches 2000 45
06.4.1 Fresh pastas and noodles and like products 5000 45 & 128
06.4.3 Pre-cooked pastas and noodles and like products 7500 45, 128 &
194
pudding)
07.1 Bread and ordinary bakery wares 4000 45, 388
07.2.1 Cakes, cookies and pies (e.g. fruit-filled or custard types) 5000 45
07.2.2 Other fine bakery products (e.g. doughnuts, sweet rolls, scones 500 45
and muffins)
07.2.3 Mixes for fine bakery wares 8000 11, 45
08.3.1 Non-heat treated processed comminuted meat, poultry, and 500 45
game products
products XS89,
XS98
products
08.4 Edible casings (e.g. sausage casings) 2000 45, 365
including mollusks, crustaceans, and echinoderms 382,
XS167,
XS189,
XS222,
XS236,
XS244
sweeteners
12.4 Mustards 5000 45
12.5 Soups and broths 5000 45, XS117
onion dip)
12.6.2 Non-emulsified sauces (e.g. ketchup, cheese sauce, cream 5000 45,
sauce, brown gravy) XS306R
12.6.3 Mixes for sauces and gravies 5000 45, 127
XS73, 428
14.1.2.1 Fruit juice 4000 45, 128 &
129
14.1.2.3 Concentrates for fruit juice 4000 45, 127,
128 & 129
14.1.3.1 Fruit nectar 4000 45 & 128
128
14.2.6 Distilled spirituous beverages containing more than 15% 3000 45, 431
alcohol
15.0 Ready-to-eat savouries 2000 45
PHOSPHATES
338 Phosphoric acid
339(i) Sodium dihydrogen phosphate
339(ii) Disodium hydrogen phosphate
339(iii) Trisodium phosphate
340(i) Potassium dihydrogen phosphate
340(ii) Dipotassium hydrogen phosphate
340(iii) Tripotassium hydrogen phosphate
341(i) Calcium dihydrogen phosphate
341(ii) Dicalcium hydrogen phosphate
341(iii) Tricalcium phosphate
342(i) Ammonium dihydrogen phosphate
342(ii) Diammonium hydrogen phosphate
343(i) Magnesium dihydrogen phosphate
343(ii) Magnesium hydrogen phosphate
343(iii) Trimagnesium phosphate
450(i) Disodium diphosphate
450(ii) Trisodium diphosphate
450(iii) Tetrasodium diphosphate
450(v) Tetrasodium diphosphate
450(vi) Dicalcium diphosphate
450(vii) Calcium dihydrogen diphosphate
450(ix) Magnesium dihydrogen diphosphate
451(i) Pentasodium triphosphate
451(ii) Pentapotassium triphosphate
452(i) Sodium polyphosphate
452(ii) Potassium polyphosphate
452(iii) Sodium calcium polyphosphate
452(iv) Calcium polyphosphate
452(v) Ammonium polyphosphate
542 Bone phosphate
ML
Food
category No.
kg)
01.1.1 Fluid milk (plain) 1500 33 & 227
01.1.2 Other fluid milk (plain) 2200 33, 364,
411
01.1.3 Fluid buttermilk (plain) 1500 33, 227,
397
01.1.4 Flavoured fluid milk drinks 1500 33, 364,
398
01.2 Fermented and renneted milk products (plain) 1000 33
01.3.1 Condensed milk (plain) 880 33
01.4 Cream (plain) and the like 2200 33
01.5.1 Milk powder and cream powder (plain) 4400 33
01.5.2 Milk and cream powder analogues 4400 33 & 88
01.8.1 Liquid whey and whey products, excluding whey cheeses 880 33 & 228
01.8.2 Dried whey and whey products, excluding whey cheeses 4400 33
02.2.1 Butter 880 33 & 34
food category 01.7
category 04.1.2.5
coconut milk
desserts
04.2.1.3 Peeled, cut or shredded fresh vegetables (including mushrooms 5600 33 & 76
04.2.2.1 Frozen vegetables (including mushrooms and fungi, roots and 5000 33 & 76
and seeds
04.2.2.2 Dried vegetables (including mushrooms and fungi, roots and 5000 33 & 76
and seeds
categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3
04.2.2.8 Cooked or fried vegetables (including mushrooms and fungi, 2200 33 & 76
seaweeds
05.1.1 Cocoa mixes (powders) and cocoa mass/cake 1100 33, 97
and sweet sauces
06.2.1 Flours 2500 33 & 225
06.4.2 Dried pastas and noodles and like products 900 33 & 211
pudding)
06.8.3 Soybean curd (tofu) 100 33
07.1.1.2 Soda breads 9300 33 & 229
muffins)
07.1.4 Bread-type products, including bread stuffing and bread 9300 33 & 229
crumbs
07.1.5 Steamed breads and buns 9300 33 & 229
07.1.6 Mixes for bread and ordinary bakery wares 9300 33 & 229
07.2 Fine bakery wares (sweet, salty, savoury) and mixes 9300 33 & 229
08.2.1 Non-heat treated processed meat, poultry, and game products in 2200 33
08.2.2 Heat-treated processed meat, poultry, and game products in 1320 33 & 289
08.2.3 Frozen processed meat, poultry, and game products in whole 2200 33
pieces or cuts
XS88
XS191,
XS292,
XS312
09.2.2 Frozen battered fish, fish fillets, and fish products, including 2200 33 & 299
09.2.5 Smoked, dried, fermented, and/or salted fish and fish products, 2200 33,334,
XS189,
XS222,
XS236,
XS244,
XS311
09.3.3 Salmon substitutes, caviar, and other fish roe products 2200 33, XS291
09.3.4 Semi-preserved fish and fish products, including mollusks, 2200 33 & 193
products, including mollusks, crustaceans, and echinoderms XS3, XS94
& XS119
10.2.1 Liquid egg products 4400 33 & 67
10.2.2 Frozen egg products 1290 33
10.3 Preserved eggs, including alkaline, salted, and canned eggs 1000 33
11.1.2 Powdered sugar, powdered dextrose 6600 33 & 56
toppings)
sweeteners
12.1.1 Salt 8800 33
12.1.2 Salt Substitutes 4400 33
12.2.2 Seasonings and condiments 2200 33 & 226
12.9 Soybean-based seasonings and condiments 1200 33
14.1.2.1 Fruit juice 1000 33, 40 &
122
14.1.2.3 Concentrates for fruit juice 1000 33, 40, 122
& 127
14.1.3.1 Fruit nectar 1000 33, 40 &
122
14.1.3.3 Concentrates for fruit nectar 1000 33, 40, 122
& 127
14.2.5 Mead 440 33 & 88
14.2.6 Distilled spirituous beverages containing more than 15% 440 33 & 88
alcohol
SODIUM DL-MALATE
350(ii) Sodium DL-malate
ML
Food
category No.
kg)
categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3
XS222,
XS236,
XS244,
XS311
ADIPATES
355 Adipic acid
ML
Food
category No.
kg)
01.2.1.2 Fermented milks (plain), heat-treated after fermentation 1500 1
SODIUM FUMARATES
365 Sodium fumarates (salts)
ML
Food
category No.
kg)
categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3
XS222,
XS236,
XS244,
XS311
FERRIC AMMONIUM CITRATE
381 Ferric ammonium citrate
ML
Food
category No.
kg)
ISOPROPYL CITRATES
384 Isopropyl citrates (salts)
ML
Food
category No.
kg)
08.1.2 Fresh meat, poultry, and game, comminuted 200
ETHYLENE DIAMINE TETRA ACETATES
385 Calcium disodium ethylenediaminetetraacetate
386 Disodium ethylenediaminetetraacetate (EDTA)
ML
Food
category No.
kg)
04.1.2.2 Dried fruit 265 21
category 04.1.2.5
04.2.2.1 Frozen vegetables (including mushrooms and fungi, roots and 100 21 & 110
and seeds
and seeds
categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3
seaweeds
pudding)
products XS89 &
XS98
XS92,
XS95,
XS165,
XS190,
XS191,
XS312,
XS315
XS70,
XS90,
XS94 &
XS119
10.2.3 Dried and/or heat coagulated egg products 200 21 & 47
11.6 Table-top sweeteners, including those containing high-intensity 1000 21 & 96
sweeteners
instant noodles)
12.4 Mustards 75 21
onion dip)
sauce, brown gravy)
04.2.2.5 and 05.1.3
alcohol
THIODIPROPIONATES
388 Thiodipropionic acid
389 Dilauryl thiodipropionate
ML
Food
category No.
kg)
ALGINIC ACID
400 Alginic acid
ML
Food
category No.
kg)
categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3
06.4.1 Fresh pastas and noodles and like products GMP 211
XS95,
XS165,
XS190,
XS191,
XS292,
XS312,
XS315
09.2.3 Frozen minced and creamed fish products, including mollusks, GMP
09.2.4.2 Cooked mollusks, crustaceans, and echinoderms GMP 16
09.2.4.3 Fried fish and fish products, including mollusks, crustaceans, GMP 41 & 332
and echinoderms
XS189,
XS222,
XS236,
XS244,
XS311
toppings)
SODIUM ALGINATE
401 Sodium alginate
ML
Food
category No.
kg)
01.2.1.1 Fermented milks (plain), not heat-treated after fermentation GMP 234 & 235
09.2.1 Frozen fish, fish fillets, and fish products, including mollusks, GMP XS36,
XS95,
XS191,
XS292,
XS312,
XS315
09.2.4.1 Cooked fish and fish products GMP 16 & 325
09.2.4.2 Cooked mollusks, crustaceans, and echinoderms GMP 16 & 325
09.2.4.3 Fried fish and fish products, including mollusks, crustaceans, GMP 41, 325 &
and echinoderms 332
XS189,
XS222,
XS236,
XS244,
XS311
toppings)
POTASSIUM ALGINATE
402 Potassium alginate
category No. (mg/
kg)
XS95,
XS165,
XS190,
XS191,
XS292,
XS312,
XS315
toppings)
AMMONIUM ALGINATE
403 Ammonium alginate
ML
Food
category No.
kg)
XS95,
XS165,
XS190,
XS191,
XS292,
XS312,
XS315
toppings)
CALCIUM ALGINATE
404 Calcium alginate
ML
Food
category No.
kg)
XS95,
XS165,
XS190,
XS191,
XS292
XS312,
XS315
toppings)
PROPYLENE GLYCOL ALGINATE
405 Propylene glycol alginate
ML
Food
category No.
kg)
01.1.4 Flavoured fluid milk drinks 1300 XS243
01.2.1.1 Fermented milks (plain), not heat-treated after fermentation 5000 234 & 235
01.2.1.2 Fermented milks (plain), heat-treated after fermentation 5000 234
01.3.2 Beverage whiteners 5000 XS250 &
XS252
01.6.1 Unripened cheese 5000 XS262
01.6.2.3 Cheese powder (for reconstitution; e.g. for cheese sauces) 16000 353
04.1.2.5 Jams, jellies, marmelades 5000 409, XS296
coconut milk XS314R
desserts
04.2.2.3 Vegetables (including mushrooms and fungi, roots and tubers, 6000 386, XS38,
pulses and legumes, and aloe vera), and seaweeds in vinegar, XS260
and sweet sauces
06.4.1 Fresh pastas and noodles and like products 10000 370
07.1.1.1 Yeast-leavened breads and specialty breads 4000
07.1.6 Mixes for bread and ordinary bakery wares 20000 11
07.2.1 Cakes, cookies and pies (e.g. fruit-filled or custard types) 3000
and muffins)
XS89 &
XS98
10.2.1 Liquid egg products 10000
10.2.2 Frozen egg products 10000
toppings)
12.5.1 Ready-to-eat soups and broths, including canned, bottled, and 10000 XS117
frozen
onion dip)
14.1.1 Waters 500
14.1.2 Fruit and vegetable juices 500
14.1.3 Fruit and vegetable nectars 500 127
AGAR
406 Agar
ML
Food
category No.
kg)
XS92,
XS95,
XS165,
XS190,
XS191,
XS292,
XS312,
XS315
09.2.2 Frozen battered fish, fish fillets, and fish products, including GMP XS166
09.2.4.3 Fried fish and fish products, including mollusks, crustaceans, GMP 41 & 325
and echinoderms
XS189,
XS222,
XS236,
XS244,
XS311
toppings)
CARRAGEENAN
407 Carrageenan
ML
Food
category No.
kg)
categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3
XS92,
XS95,
XS190,
XS191,
XS292,
XS312,
XS315
09.2.4.3 Fried fish and fish products, including mollusks, crustaceans, GMP 41, 325,
and echinoderms 332
XS189,
XS222,
XS236,
XS244,
XS311
toppings)
13.1.1 Infant formulae 300 378 & 381
13.1.2 Follow-up formulae 300 72,151, 328
& 329
13.1.3 Formulae for special medical purposes for infants 1000 379 & 381
PROCESSED EUCHEUMA SEAWEED (PES)
407a Processed eucheuma seaweed (PES)
ML
Food
category No.
kg)
categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3
XS92,
XS95,
XS190,
XS191,
XS292,
XS312,
XS315
09.2.2 Frozen battered fish, fish fillets, and fish products, including GMP 177, 332
and echinoderms 332
XS189,
XS222,
XS236,
XS244,
XS311
toppings)
CAROB BEAN GUM
410 Carob bean gum
ML
Food
category No.
kg)
XS95,
XS190,
XS191,
XS292,
XS312,
XS315
and echinoderms
toppings)
GUAR GUM
412 Guar gum
ML
Food
category No.
kg)
categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3
XS92,
XS95,
XS190,
XS191,
XS292,
XS312,
XS315
and echinoderms
XS189,
XS222,
XS236,
XS244,
XS311
toppings)
13.1.1 Infant formulae 1000 14 & 72
TRAGACANTH GUM
413 Tragacanth gum
category No. (mg/
kg)
01.4.2 Sterilized and UHT creams, whipping and whipped creams, GMP 236
XS95,
XS165,
XS190,
XS191,
XS292,
XS312,
XS315
and echinoderms
XS189,
XS222,
XS236,
XS244,
XS311
toppings)
GUM ARABIC (ACACIA GUM)
414 Gum arabic
ML
Food
category No.
kg)
XS95,
XS165,
XS190,
XS191,
XS292,
XS312,
XS315
and echinoderms 332
XS189,
XS222,
XS236,
XS244,
XS311
toppings)
XANTHAN GUM
415 Xanthan gum
ML
Food
category No.
kg)
categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3
XS95,
XS190,
XS191,
XS292,
XS312,
XS315
and echinoderms
XS189,
XS222,
XS236,
XS244,
XS311
toppings)
KARAYA GUM
416 Karaya gum
ML
Food
category No.
kg)
01.2.1.1 Fermented milks (plain), not heat-treated after fermentation 200 234 & 235
XS95,
XS165,
XS190,
XS191,
XS292,
XS312,
XS315
and echinoderms
toppings)
TARA GUM
417 Tara gum
ML
Food
category No.
kg)
XS95,
XS165,
XS190,
XS191,
XS292,
XS312,
XS315
and echinoderms
XS189,
XS222,
XS236,
XS244,
XS311
GELLAN GUM
418 Gellan gum
ML
Food
category No.
kg)
XS95,
XS165,
XS190,
XS191,
XS292,
XS312,
XS315
and echinoderms
toppings)
MANNITOL
421 Mannitol
ML
Food
category No.
kg)
XS95,
XS165,
XS190,
XS191,
XS292,
XS312,
XS315
and echinoderms
XS189,
XS222,
XS236,
XS244,
XS311
toppings)
GLYCEROL
422 Glycerol
ML
Food
category No.
kg)
categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3
08.1.2 Fresh meat, poultry, and game, comminuted GMP
and echinoderms
XS189,
XS222,
XS236,
XS244,
XS311
toppings)
CURDLAN
424 Curdlan
ML
Food
category No.
kg)
KONJAC FLOUR
425 Konjac flour
ML
Food
category No.
kg)
XS95,
XS165,
XS190,
XS191,
XS292,
XS312,
XS315
09.2.2 Frozen battered fish, fish fillets, and fish products, including GMP 41, 325,
mollusks, crustaceans, and echinoderms 332, XS166
and echinoderms 332
XS189,
XS222,
XS236,
XS244,
XS311
toppings)
POLYOXYETHYLENE STEARATES
430 Polyoxyethylene (8) stearate
431 Polyoxyethylene (40) stearate
ML
Food
category No.
kg)
POLYSORBATES
432 Polyoxyethylene (20) sorbitan monolaurate
433 Polyoxyethylene (20) sorbitan monooleate
434 Polyoxyethylene (20) sorbitan monopalmitate
435 Polyoxyethylene (20) sorbitan monostearate
436 Polyoxyethylene (20) sorbitan tristearate
ML
Food
category No.
kg)
01.1.4 Flavoured fluid milk drinks 3000
01.4.1 Pasteurized cream (plain) 1000
01.4.2 Sterilized and UHT creams, whipping and whipped creams, 1000
02.2.2 Fat spreads, dairy fat spreads and blended spreads 10000 360, 364
food category 01.7
coconut milk
desserts
and sweet sauces
06.4.2 Dried pastas and noodles and like products 5000
pudding)
07.1.1 Breads and rolls 3000
07.1.3 Other ordinary bakery products (e.g. bagels, pita, English 3000 11
muffins)
crumbs
08.2 Processed meat, poultry and game products in whole pieces or 5000 XS96 &
cuts XS97
XS89 &
XS98
12.1.1 Salt 10
12.2.1 Herbs and spices 2000
onion dip)
sauce, brown gravy)
04.2.2.5 and 05.1.3
alcohol
PECTINS
440 Pectins
ML
Food
category No.
kg)
categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3
XS92,
XS95,
XS190,
XS191,
XS292,
XS312,
XS315
and echinoderms
XS189,
XS222,
XS236,
XS244,
XS311
toppings)
13.2 Complementary foods for infants and young children 10000 273, 282 &
283
AMMONIUM SALTS OF PHOSPHATIDIC ACID
442 Ammonium salts of phosphatidic acid
ML
Food
category No.
kg)
05.1.1 Cocoa mixes (powders) and cocoa mass/cake 10000 97
SUCROSE ACETATE ISOBUTYRATE
444 Sucrose acetate isobutyrate
ML
Food
category No.
kg)
GLYCEROL ESTER OF WOOD ROSIN
445(iii) Glycerol ester of wood rosin
ML
Food
category No.
kg)
04.1.1.2 Surface-treated fresh fruit 110
CYCLODEXTRIN, BETA-
459 Cyclodextrin, beta-
ML
Food
category No.
kg)
MICROCRYSTALLINE CELLULOSE (CELLULOSE GEL)
460(i) Microcrystalline cellulose (Cellulose gel)
ML
Food
category No.
kg)
XS95,
XS165,
XS190,
XS191,
XS292,
XS312,
XS315
09.2.2 Frozen battered fish, fish fillets, and fish products, including GMP 41, 325,
mollusks, crustaceans, and echinoderms 332, XS166
and echinoderms 332
XS189,
XS222,
XS236,
XS244,
XS311
11.2 Brown sugar excluding products of food category 11.1.3 GMP
toppings)
POWDERED CELLULOSE
460(ii) Powdered cellulose
ML
Food
category No.
kg)
XS95,
XS165,
XS190,
XS191,
XS292,
XS312,
XS315
and echinoderms 332
XS189,
XS222,
XS236,
XS244,
XS311
toppings)
METHYL CELLULOSE
461 Methyl cellulose
ML
Food
category No.
kg)
XS92,
XS95,
XS190,
XS191,
XS292,
XS312,
XS315
and echinoderms 332
XS189,
XS222,
XS236,
XS244,
XS311
toppings)
HYDROXYPROPYL CELLULOSE
463 Hydroxypropyl cellulose
ML
Food
category No.
kg)
XS95,
XS165,
XS190,
XS191,
XS292,
XS312,
XS315
and echinoderms 332
XS189,
XS222,
XS236,
XS244,
XS311
toppings)
HYDROXYPROPYL METHYL CELLULOSE
464 Hydroxypropyl methyl cellulose
ML
Food
category No.
kg)
XS95,
XS165,
XS190,
XS191,
XS292,
XS312,
XS315
and echinoderms 332
XS189,
XS222,
XS236,
XS244,
XS311
toppings)
METHYL ETHYL CELLULOSE
465 Methyl ethyl cellulose
ML
Food
category No.
kg)
XS95,
XS165,
XS190,
XS191,
XS292,
XS312,
XS315
and echinoderms
XS189,
XS222,
XS236,
XS244,
XS311
toppings)
SODIUM CARBOXYMETHYL CELLULOSE (CELLULOSE GUM)
466 Sodium carboxymethyl cellulose
ML
Food
category No.
kg)
XS92,
XS95,
XS190,
XS191,
XS292,
XS312,
XS315
and echinoderms 332
XS189,
XS222,
XS236,
XS244,
XS311
toppings)
SALTS OF MYRISTIC, PALMITIC AND STEARIC ACIDS WITH AMMONIA,
CALCIUM, POTASSIUM AND SODIUM
470(i) Salts of myristic, palmitic and stearic acids (ammonia, calcium,
potassium and sodium)
ML
Food
category No.
kg)
08.1.1 Fresh meat, poultry, and game products in whole pieces or cuts GMP 16, 71 &
326
08.1.2 Fresh meat, poultry, and game, comminuted GMP 71 & 281
XS95,
XS165,
XS190,
XS191,
XS292,
XS312,
XS315
09.2.2 Frozen battered fish, fish fillets, and fish products, including GMP 16, 71 &
and echinoderms
XS189,
XS222,
XS236,
XS244,
XS311
11.4 Other sugars and syrups (e.g. xylose, maple syrup, sugar GMP 71 & 258
toppings)
12.1.1 Salt GMP 71
SALTS OF OLEIC ACID WITH CALCIUM, POTASSIUM AND SODIUM
470(ii) Salts of oleic acid (calcium, sodium and potassium)
ML
Food
category No.
kg)
XS95,
XS165,
XS190,
XS191,
XS292,
XS312,
XS315
and echinoderms
09.2.5 Smoked, dried, fermented, and/or salted fish and fish products, GMP 300,XS167,
XS222,
XS236,
XS244,
XS311
toppings)
MONO- AND DI-GLYCERIDES OF FATTY ACIDS
471 Mono- and di-glycerides of fatty acids
ML
Food
category No.
kg)
02.1.3 Lard, tallow, fish oil, and other animal fats GMP 408, XS211
and echinoderms
XS189,
XS222,
XS236,
XS244,
XS311
toppings)
ACETIC AND FATTY ACID ESTERS OF GLYCEROL
472a Acetic and fatty acid esters of glycerol
ML
Food
category No.
kg)
XS95,
XS165,
XS190,
XS191,
XS292,
XS312,
XS315
and echinoderms
XS189,
XS222,
XS236,
XS244,
XS311
toppings)
13.2 Complementary foods for infants and young children 5000 239, 268
LACTIC AND FATTY ACID ESTERS OF GLYCEROL
472b Lactic and fatty acid esters of glycerol
ML
Food
category No.
kg)
XS95,
XS165,
XS190,
XS191,
XS292,
XS312,
XS315
and echinoderms
XS189,
XS222,
XS236,
XS244,
XS311
toppings)
CITRIC AND FATTY ACID ESTERS OF GLYCEROL
472c Citric and fatty acid esters of glycerol
ML
Food
category No.
kg)
categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3
XS312,
XS315
XS95,
XS165,
XS190,
XS191,
XS312,
XS315
and echinoderms
XS189,
XS222,
XS236,
XS244,
XS311
toppings)
13.1 Infant formulae, follow-up formulae, and formulae for 9000 380 & 381
DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL
472e Diacetyltartaric and fatty acid esters of glycerol
ML
Food
category No.
kg)
01.2.1.2 Fermented milks (plain), heat-treated after fermentation 5000
01.2.2 Renneted milk (plain) 5000
01.5.1 Milk powder and cream powder (plain) 10000
food category 01.7
04.1.2.2 Dried fruit 10000
category 04.1.2.5
04.1.2.8 Fruit preparations, including pulp, purees, fruit toppings and 2500
coconut milk
desserts
and seeds
categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3
seaweeds
and sweet sauces
06.2 Flours and starches (including soybean powder) 3000 186
06.4.2 Dried pastas and noodles and like products 5000
06.4.3 Pre-cooked pastas and noodles and like products 10000
pudding)
10.2.3 Dried and/or heat coagulated egg products 5000
12.1.2 Salt Substitutes 16000
12.4 Mustards 10000
04.2.2.5 and 05.1.3
alcohol
dried fruit)
SUCROSE ESTERS OF FATTY ACIDS
473 Sucrose esters of fatty acids
ML
Food
category No.
kg)
01.1.2 Other fluid milk (plain) 1000 348, 410
01.3.2 Beverage whiteners 20000 348, XS250
& XS252
01.4.2 Sterilized and UHT creams, whipping and whipped creams, 5000 348
01.4.4 Cream analogues 10000 348
01.7 Dairy-based desserts (e.g. pudding, fruit or flavored yogurt) 5000 348 &
XS243
food category 01.7
04.1.2.8 Fruit preparations, including pulp, purees, fruit toppings and 1500 348 &
coconut milk XS314R
desserts
05.1.1 Cocoa mixes (powders) and cocoa mass/cake 10000 97 &
XS141
05.3 Chewing gum 12000 348
and sweet sauces
pudding)
06.7 Pre-cooked or processed rice products, including rice cakes 10000 348
07.1 Bread and ordinary bakery wares 3000 348
08.2.2 Heat-treated processed meat, poultry, and game products in 5000 15, XS96
whole pieces or cuts & XS97
08.3.2 Heat-treated processed comminuted meat, poultry and game 5000 15, 373,
products XS96 &
XS97
09.2.4.1 Cooked fish and fish products 4500 241, 348
12.2.1 Herbs and spices 2000 348, 422
12.2.2 Seasonings and condiments 20000 423, 424,
425
onion dip)
sauce, brown gravy)
12.6.4 Clear sauces (e.g. fish sauce) 10000 348, XS302
alcohol
15.1 Snacks - potato, cereal, flour or starch based (from roots and 5000 348, 433
SUCROSE OLIGOESTERS, TYPE I AND TYPE II
473a Sucrose Oligoesters, Type I and Type II
ML
Food
category No.
kg)
& XS252
XS243
food category 01.7
coconut milk XS314R
desserts
05.1.3 Cocoa-based spreads, including fillings 10000 348
05.3 Chewing gum 12000 348
05.4 Decorations (e.g. for fine bakery wares), toppings (non-fruit) 5000 348, 387
and sweet sauces
pudding)
12.2.1 Herbs and spices 2000 348, 422
12.2.2 Seasonings and condiments 20000 423, 424,
425
onion dip)
sauce, brown gravy)
alcohol
SUCROGLYCERIDES
474 Sucroglycerides
ML
Food
category No.
kg)
& XS252
01.7 Dairy-based desserts (e.g. pudding, fruit or flavored yogurt) 5000 348&
XS243
food category 01.7
04.1.1.2 Surface-treated fresh fruit GMP
coconut milk XS314R
desserts
05.1.3 Cocoa-based spreads, including fillings 10000 348
05.3 Chewing gum 12000 348
and sweet sauces
pudding)
products XS89 &
XS98
12.2.1 Herbs and spices 2000 348, 422
onion dip)
sauce, brown gravy)
alcohol
POLYGLYCEROL ESTERS OF FATTY ACIDS
475 Polyglycerol esters of fatty acids
ML
Food
category No.
kg)
& XS252
01.4.1 Pasteurized cream (plain) 6000
01.5.2 Milk and cream powder analogues 5000 XS251
XS243
food category 01.7
coconut milk XS314R
desserts
05.1.1 Cocoa mixes (powders) and cocoa mass/cake 5000 97, XS141
and sweet sauces
pudding)
07.1.1 Breads and rolls 10000 372
muffins)
crumbs
07.2.1 Cakes, cookies and pies (e.g. fruit-filled or custard types) 10000
and muffins)
09.2.1 Frozen fish, fish fillets, and fish products, including mollusks, 5000 241
and echinoderms
12.5.1 Ready-to-eat soups and broths, including canned, bottled, and 400 XS117
frozen
12.5.2 Mixed for soups and broths 3000 127, XS117
onion dip)
sauce, brown gravy)
POLYGLYCEROL ESTERS OF INTERESTERIFIED RICINOLEIC ACID
476 Polyglycerol esters of interesterified ricinoleic acid
ML
Food
category No.
kg)
food category 01.7
desserts
05.1.1 Cocoa mixes (powders) and cocoa mass/cake 5000 97
and sweet sauces
pudding)
onion dip)
PROPYLENE GLYCOL ESTERS OF FATTY ACIDS
477 Propylene glycol esters of fatty acids
ML
Food
category No.
kg)
food category 01.7
coconut milk
desserts
XS141
and sweet sauces
pudding)
07.0 Bakery wares 15000 11 & 72
toppings)
THERMALLY OXIDIZED SOYA BEAN OIL INTERACTED WITH MONO- AND
DIGLYCERIDES OF FATTY ACIDS
479 Thermally oxidized soya bean oil interacted with mono- and
diglycerides of fatty acids
ML
Food
category No.
kg)
DIOCTYL SODIUM SULFOSUCCINATE
480 Dioctyl sodium sulfosuccinate
ML
Food
category No.
kg)
04.1.2.9 Fruit-based desserts, including fruit-flavoured water-based 15 383, 384,
desserts 385
STEAROYL LACTYLATES
481(i) Sodium stearoyl lactylate
482(i) Calcium stearoyl lactylate
ML
Food
category No.
kg)
XS252
food category 01.7
coconut milk XS314R
desserts
and seeds
and sweet sauces
06.2.1 Flours 5000 186
pudding)
07.1.1.1 Yeast-leavened breads and specialty breads 3000 388
07.1.1.2 Soda breads 3000
muffins)
crumbs
products XS89 &
XS98
10.2.1 Liquid egg products 500
10.2.2 Frozen egg products 500
10.2.3 Dried and/or heat coagulated egg products 5000
onion dip)
sauce, brown gravy)
alcohol
STEARYL CITRATE
484 Stearyl citrate
ML
Food
category No.
kg)
02.1.2 Vegetable oils and fats GMP
SORBITAN ESTERS OF FATTY ACIDS
491 Sorbitan monostearate
492 Sorbitan tristearate
493 Sorbitan monolaurate
494 Sorbitan monooleate
495 Sorbitan monopalmitate
ML
Food
category No.
kg)
XS252
food category 01.7
coconut milk XS314R
desserts
and seeds
XS141
05.2.1 Hard candy 10000
and sweet sauces
pudding)
07.1.1 Breads and rolls 3000
07.1.3 Other ordinary bakery products (e.g. bagels, pita, English 10000 11
muffins)
crumbs
12.5.2 Mixed for soups and broths 250 127, XS117
onion dip)
12.8 Yeast and like products 15000
punches and ades
SODIUM CARBONATE
500(i) Sodium carbonate
ML
Food
category No.
kg)
02.2.1 Butter GMP
categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3
06.2.2 Starches GMP
XS222,
XS236,
XS244,
XS311
13.2 Complementary foods for infants and young children GMP 240, 243,
295, 319 &
320
SODIUM HYDROGEN CARBONATE
500(ii) Sodium hydrogen carbonate
ML
Food
category No.
kg)
02.2.1 Butter GMP
320
SODIUM SESQUICARBONATE
500(iii) Sodium sesquicarbonate
ML
Food
category No.
kg)
POTASSIUM CARBONATE
501(i) Potassium carbonate
ML
Food
category No.
kg)
categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3
XS189,
XS222,
XS236,
XS244,
XS311
POTASSIUM HYDROGEN CARBONATE
501(ii) Potassium hydrogen carbonate
ML
Food
category No.
kg)
13.2 Complementary foods for infants and young children GMP
AMMONIUM CARBONATE
503(i) Ammonium carbonate
ML
Food
category No.
kg)
AMMONIUM HYDROGEN CARBONATE
503(ii) Ammonium hydrogen carbonate
ML
Food
category No.
kg)
MAGNESIUM CARBONATE
504(i) Magnesium carbonate
ML
Food
category No.
kg)
categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3
XS222,
XS236,
XS244,
XS311
toppings)
12.1.1 Salt GMP
MAGNESIUM HYDROXIDE CARBONATE
504(ii) Magnesium hydroxide carbonate
Food ML
category No. (mg/
kg)
XS222,
XS236,
XS244,
XS311
toppings)
HYDROCHLORIC ACID
507 Hydrochloric acid
ML
Food
category No.
kg)
POTASSIUM CHLORIDE
508 Potassium chloride
ML
Food
category No.
kg)
categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3
XS95,
XS165,
XS190,
XS191,
XS292,
XS312,
XS315
XS189,
XS222,
XS236,
XS244,
XS311
CALCIUM CHLORIDE
509 Calcium chloride
ML
Food
category No.
kg)
04.2.2.1 Frozen vegetables (including mushrooms and fungi, roots and GMP 29, 323 &
and seeds
categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3
and echinoderms
XS189,
XS222,
XS236,
XS244,
XS311
12.1.2 Salt Substitutes GMP 58
MAGNESIUM CHLORIDE
511 Magnesium chloride
ML
Food
category No.
kg)
XS95,
XS165,
XS190,
XS191,
XS292,
XS312,
XS315
and echinoderms
XS189,
XS222,
XS236,
XS244,
XS311
toppings)
STANNOUS CHLORIDE
512 Stannous chloride
ML
Food
category No.
kg)
CALCIUM SULFATE
516 Calcium sulfate
ML
Food
category No.
kg)
04.2.2.1 Frozen vegetables (including mushrooms and fungi, roots and GMP 29, 323 &
and seeds
MAGNESIUM SULFATE
518 Magnesium sulfate
ML
Food
category No.
kg)
ALUMINIUM AMMONIUM SULFATE
523 Aluminium ammonium sulfate
ML
Food
category No.
kg)
04.2.2.3 Vegetables (including mushrooms and fungi, roots and tubers, 520 6, 245, 296,
pulses and legumes, and aloe vera), and seaweeds in vinegar, XS66
07.1.3 Other ordinary bakery products (e.g. bagels, pita, English 100 6, 244 &
muffins) 246
07.1.5 Steamed breads and buns 40 6, 246 &
248
07.1.6 Mixes for bread and ordinary bakery wares 40 6, 246 &
249
SODIUM HYDROXIDE
524 Sodium hydroxide
ML
Food
category No.
kg)
02.2.1 Butter GMP
320
POTASSIUM HYDROXIDE
525 Potassium hydroxide
ML
Food
category No.
kg)
CALCIUM HYDROXIDE
526 Calcium hydroxide
ML
Food
category No.
kg)
02.2.1 Butter GMP
AMMONIUM HYDROXIDE
527 Ammonium hydroxide
ML
Food
category No.
kg)
MAGNESIUM HYDROXIDE
528 Magnesium hydroxide
ML
Food
category No.
kg)
XS222,
XS236,
XS244,
XS311
toppings)
CALCIUM OXIDE
529 Calcium oxide
ML
Food
category No.
kg)
MAGNESIUM OXIDE
530 Magnesium oxide
ML
Food
category No.
kg)
12.1.1 Salt GMP
FERROCYANIDES
535 Sodium ferrocyanide
536 Potassium ferrocyanide
538 Calcium ferrocyanide
ML
Food
category No.
kg)
12.1.1 Salt 14 24 & 107
12.1.2 Salt Substitutes 20 24
SODIUM ALUMINIUM PHOSPHATES
541(i) Sodium aluminium phosphate, acidic
541(ii) Sodium aluminium phosphate, basic
Food ML
category No. (mg/
kg)
01.6.4 Processed cheese 1600 6 & 251
06.2.1 Flours 1600 6 & 252
07.1.3 Other ordinary bakery products (e.g. bagels, pita, English 100 6, 244 &
muffins) 246
07.1.5 Steamed breads and buns 40 6, 246 &
248
07.1.6 Mixes for bread and ordinary bakery wares 40 6, 246 &
249
SILICON DIOXIDE, AMORPHOUS
551 Silicon dioxide, amorphous
ML
Food
category No.
kg)
12.1.1 Salt GMP
CALCIUM SILICATE
552 Calcium silicate
ML
Food
category No.
kg)
12.1.1 Salt GMP
MAGNESIUM SILICATE, SYNTHETIC
553(i) Magnesium silicate, synthetic
ML
Food
category No.
kg)
12.1.1 Salt GMP
TALC
553(iii) Talc
ML
Food
category No.
kg)
SODIUM ALUMINOSILICATE
554 Sodium aluminium silicate
ML
Food
category No.
kg)
05.3 Chewing gum 100 6 & 174
12.1.1 Salt 1000 6 & 254
12.2.2 Seasonings and condiments 1000 6 & 255
12.5.2 Mixed for soups and broths 570 6 & XS117
GLUCONO DELTA-LACTONE
575 Glucono delta-lactone
ML
Food
category No.
kg)
SODIUM GLUCONATE
576 Sodium gluconate
ML
Food
category No.
kg)
categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3
09.2 Processed fish and fish products, including mollusks, GMP XS36,
XS95,
XS165,
XS166,
XS167,
XS189,
XS190,
XS191,
XS222,
XS236,
XS244,
XS292,
XS311,
XS312,
XS315
FERROUS GLUCONATE
579 Ferrous gluconate
ML
Food
category No.
kg)
FERROUS LACTATE
585 Ferrous lactate
ML
Food
category No.
kg)
GLUTAMIC ACID, L(+)-
620 Glutamic acid, L(+)-
ML
Food
category No.
kg)
MONOSODIUM L-GLUTAMATE
621 Monosodium L-glutamate
ML
Food
category No.
kg)
and seeds
categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3
08.1 Fresh meat, poultry, and game GMP 16
XS95,
XS165,
XS190,
XS191,
XS292,
XS312,
XS315
09.2.4 Cooked and/or fried fish and fish products, including mollusks, GMP 312
XS189,
XS222,
XS236,
XS244,
XS311
MONOPOTASSIUM L-GLUTAMATE
622 Monopotassium L-glutamate
ML
Food
category No.
kg)
CALCIUM DI-L-GLUTAMATE
623 Calcium di-L-glutamate
ML
Food
category No.
kg)
MONOAMMONIUM L-GLUTAMATE
624 Monoammonium glutamate
ML
Food
category No.
kg)
MAGNESIUM DI-L-GLUTAMATE
625 Magnesium di-L-glutamate
ML
Food
category No.
kg)
GUANYLIC ACID, 5'-
626 Guanylic acid, 5’-
ML
Food
category No.
kg)
DISODIUM 5’-GUANYLATE
627 Disodium 5’-guanylate
ML
Food
category No.
kg)
categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3
XS95,
XS165,
XS190,
XS191,
XS292,
XS312,
XS315
09.2.5 Smoked, dried, fermented, and/or salted fish and fish products, GMP 29, XS167,
XS222,
XS236,
XS244,
XS311
DIPOTASSIUM 5’-GUANYLATE
628 Dipotassium 5’-guanylate
ML
Food
category No.
kg)
CALCIUM 5’-GUANYLATE
629 Calcium 5’-guanylate
ML
Food
category No.
kg)
INOSINIC ACID, 5'-
630 Inosinic acid, 5’-
ML
Food
category No.
kg)
DISODIUM 5’-INOSINATE
631 Disodium 5’-inosinate
ML
Food
category No.
kg)
categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3
XS95,
XS165,
XS190,
XS191,
XS292,
XS312,
XS315
XS222,
XS236,
XS244,
XS311
POTASSIUM 5’-INOSINATE
632 Potassium 5’-inosinate
ML
Food
category No.
kg)
CALCIUM 5’-INOSINATE
633 Calcium 5’-inosinate
ML
Food
category No.
kg)
CALCIUM 5’-RIBONUCLEOTIDES
634 Calcium 5’-ribonucleotides
ML
Food
category No.
kg)
categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3
DISODIUM 5’-RIBONUCLEOTIDES
635 Disodium 5’-ribonucleotides
ML
Food
category No.
kg)
categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3
XS95,
XS165,
XS190,
XS191,
XS292,
XS312,
XS315
XS222,
XS236,
XS244,
XS311
MALTOL
636 Maltol
Food ML
category No. (mg/
kg)
ETHYL MALTOL
637 Ethyl maltol
ML
Food
category No.
kg)
POLYDIMETHYLSILOXANE
900a Polydimethylsiloxane
ML
Food
category No.
kg)
category 04.1.2.5
desserts
04.2.2.1 Frozen vegetables (including mushrooms and fungi, roots and 10 15
and seeds
categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3
BEESWAX
901 Beeswax
ML
Food
category No.
kg)
04.2.1.2 Surface-treated fresh vegetables (including mushrooms and GMP 79
05.1.4 Cocoa and chocolate products GMP 3
05.1.5 Imitation chocolate, chocolate substitute products GMP 3
05.2 Confectionery including hard and soft candy, nougats, etc. GMP 3, XS309R
05.3 Chewing gum GMP
05.4 Decorations (e.g. for fine bakery wares), toppings (non-fruit) GMP
and sweet sauces
07.2 Fine bakery wares (sweet, salty, savoury) and mixes GMP 3
13.6 Food supplements GMP 3
15.0 Ready-to-eat savouries GMP 3
CANDELILLA WAX
902 Candelilla wax
ML
Food
category No.
kg)
05.3 Chewing gum GMP
and sweet sauces
CARNAUBA WAX
903 Carnauba wax
ML
Food
category No.
kg)
04.1.2 Processed fruit 400
04.2.1.2 Surface-treated fresh vegetables (including mushrooms and 400 79
05.1.4 Cocoa and chocolate products 5000 3, XS87
05.2 Confectionery including hard and soft candy, nougats, etc. 5000 3, XS309R
and sweet sauces
07.0 Bakery wares GMP 3
SHELLAC, BLEACHED
904 Shellac, bleached
ML
Food
category No.
kg)
05.2 Confectionery including hard and soft candy, nougats, etc. GMP 3&
05.3 Chewing gum GMP 3
and sweet sauces
MICROCRYSTALLINE WAX
905c(i) Microcrystalline wax
ML
Food
category No.
kg)
MINERAL OIL, HIGH VISCOSITY
905d Mineral oil, high viscosity
ML
Food
category No.
kg)
05.1 Cocoa products and chocolate products including imitations 2000 3, XS86,
and chocolate substitutes XS87,
XS105 &
XS141
05.2 Confectionery including hard and soft candy, nougats, etc. 2000 3, XS309R
and sweet sauces
06.1 Whole, broken, or flaked grain, including rice 800 98
08.2.3 Frozen processed meat, poultry, and game products in whole 950 3
pieces or cuts
products
MINERAL OIL, MEDIUM VISCOSITY
905e Mineral oil, medium viscosity
ML
Food
category No.
kg)
05.0 Confectionery 2000 3, XS86,
XS87,
XS105,
XS309R,
XS141
07.1.1 Breads and rolls 3000 36 & 126
HYDROGENATED POLY-1-DECENES
907 Hydrogenated poly-1-decenes
ML
Food
category No.
kg)
CHLORINE
925 Chlorine
ML
Food
category No.
kg)
06.2.1 Flours 2500 87
AZODICARBONAMIDE
927a Azodicarbonamide
ML
Food
category No.
kg)
06.2.1 Flours 45
BENZOYL PEROXIDE
928 Benzoyl peroxide
ML
Food
category No.
kg)
01.8.1 Liquid whey and whey products, excluding whey cheeses 100 74
06.2.1 Flours 75
NITROGEN
941 Nitrogen
ML
Food
category No.
kg)
01.1.1 Fluid milk (plain) GMP 59
01.2.2 Renneted milk (plain) GMP 59
04.1.1.3 Peeled or cut fresh fruit GMP 59
XS189,
XS222,
XS236,
XS244,
XS311
NITROUS OXIDE
942 Nitrous oxide
ML
Food
category No.
kg)
XS312,
XS315
XS92,
XS95,
XS165,
XS190,
XS191,
XS312,
XS315
11.4 Other sugars and syrups (e.g. xylose, maple syrup, sugar GMP
toppings)
ACESULFAME POTASSIUM
950 Acesulfame potassium
ML
Food
category No.
kg)
food category 01.7
04.1.2.1 Frozen fruit 500 188
04.1.2.2 Dried fruit 500 188
04.1.2.4 Canned or bottled (pasteurized) fruit 350 188 &
XS319
category 04.1.2.5
coconut milk
desserts
04.1.2.12 Cooked fruit 500 188
categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3
XS141
05.1.2 Cocoa mixes (syrups) 350 97 & 188
XS86
05.2.1 Hard candy 500 156 & 188
05.2.2 Soft candy 1000 157, 188 &
XS309R
05.2.3 Nougats and marzipans 1000 188
and sweet sauces
pudding)
XS92,
XS95,
XS165,
XS166,
XS167,
XS189,
XS190,
XS191,
XS222,
XS236,
XS244
XS292,
XS311
XS312,
XS315
XS37,
XS70,
XS90,
XS94 &
XS119
11.4 Other sugars and syrups (e.g. xylose, maple syrup, sugar 1000 159 & 188
toppings)
11.6 Table-top sweeteners, including those containing high-intensity GMP 188
sweeteners
instant noodles)
12.3 Vinegars 2000 188
12.4 Mustards 350 188
XS117
04.2.2.5 and 05.1.3
14.1.3.1 Fruit nectar 350 188
14.1.3.2 Vegetable nectar 350 188
14.1.3.3 Concentrates for fruit nectar 350 127 & 188
14.1.3.4 Concentrates for vegetable nectar 350 127 & 188
ASPARTAME
951 Aspartame
ML
Food
category No.
kg)
food category 01.7
04.1.2.1 Frozen fruit 2000 191
04.1.2.2 Dried fruit 2000 191
04.1.2.3 Fruit in vinegar, oil, or brine 300 144 & 191
XS319
category 04.1.2.5
04.1.2.7 Candied fruit 2000 191
coconut milk
desserts
04.1.2.12 Cooked fruit 1000 191
04.2.2.1 Frozen vegetables (including mushrooms and fungi, roots and 1000 191
and seeds
and seeds
categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3
seaweeds
XS141
05.1.4 Cocoa and chocolate products 3000 37, 191
05.2.1 Hard candy 3000 148
05.2.2 Soft candy 3000 148,
XS309R
05.2.3 Nougats and marzipans 3000 191
05.3 Chewing gum 10000 191
and sweet sauces
pudding)
07.2 Fine bakery wares (sweet, salty, savoury) and mixes 1700 165, 191
XS92,
XS95,
XS165,
XS166,
XS167,
XS189
XS190,
XS191,
XS222,
XS236,
XS244,
XS292,
XS311,
XS312,
XS315
XS37,
XS70,
XS90,
XS94 &
XS119
11.4 Other sugars and syrups (e.g. xylose, maple syrup, sugar 3000 159, 191
toppings)
sweeteners
12.3 Vinegars 3000 191
12.4 Mustards 350 191
12.5 Soups and broths 1200 188, XS117
04.2.2.5 and 05.1.3
14.1.3.1 Fruit nectar 600 191
14.1.3.3 Concentrates for fruit nectar 600 127 & 191
14.1.3.4 Concentrates for vegetable nectar 600 127 & 191
CYCLAMATES
952(i) Cyclamic acid
952(ii) Calcium cyclamate
952(iv) Sodium cyclamate
ML
Food
category No.
kg)
food category 01.7
XS319
category 04.1.2.5
coconut milk
desserts
05.1.2 Cocoa mixes (syrups) 250 17, 127
and sweet sauces
pudding)
11.4 Other sugars and syrups (e.g. xylose, maple syrup, sugar 500 17 & 159
toppings)
sweeteners
onion dip)
04.2.2.5 and 05.1.3
14.1.3.1 Fruit nectar 400 17 & 122
127
14.1.3.4 Concentrates for vegetable nectar 400 17, 127
SACCHARINS
954(i) Saccharin
954(ii) Calcium saccharin
954(iii) Potassium saccharin
954(iv) Sodium saccharin
ML
Food
category No.
kg)
food category 01.7
04.1.2.4 Canned or bottled (pasteurized) fruit 200 XS319
category 04.1.2.5
coconut milk
desserts
04.2.2.1 Frozen vegetables (including mushrooms and fungi, roots and 500
and seeds
and seeds
categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3
seaweeds
XS141
05.1.4 Cocoa and chocolate products 500
and sweet sauces
pudding)
08.2.2 Heat-treated processed meat, poultry, and game products in 500 XS96 &
whole pieces or cuts XS97
products XS89 &
XS98
09.4 Fully preserved, including canned or fermented, fish and fish 200 144, XS3,
XS70,
XS90,
XS94 &
XS119
toppings)
11.6 Table-top sweeteners, including those containing high-intensity GMP
sweeteners
12.3 Vinegars 300
12.4 Mustards 320
04.2.2.5 and 05.1.3
12.9.1 Fermented soybean paste (e.g., miso) 200
12.9.2.1 Fermented soybean sauce 500
14.1.3.2 Vegetable nectar 80
punches and ades
SUCRALOSE (TRICHLOROGALACTOSUCROSE)
955 Sucralose (Trichlorogalactosucrose)
ML
Food
category No.
kg)
food category 01.7
04.1.2.1 Frozen fruit 400
category 04.1.2.5
coconut milk
desserts
04.1.2.12 Cooked fruit 150
and seeds
and seeds
categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3
seaweeds
XS141
XS86
05.1.4 Cocoa and chocolate products 800 XS87
and sweet sauces
pudding)
XS70,
XS90,
XS94 &
XS119
toppings)
sweeteners
12.2.1 Herbs and spices 400
12.3 Vinegars 400
12.4 Mustards 140
04.2.2.5 and 05.1.3
ALITAME
956 Alitame
ML
Food
category No.
kg)
and sweet sauces
toppings)
sweeteners
STEVIOL GLYCOSIDES
960a Steviol glycosides from Stevia rebaudiana Bertoni (Steviol
glycosides from Stevia)
960b(i) Rebaudioside A from multiple gene donors expressed in
Yarrowia lipolytica
ML
Food
category No.
kg)
01.1.4 Flavoured fluid milk drinks 200 26 &
XS243
food category 01.7
04.1.2.4 Canned or bottled (pasteurized) fruit 330 26, XS319
category 04.1.2.5
coconut milk
desserts
04.1.2.12 Cooked fruit 40 26
and seeds
categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3
seaweeds
05.2 Confectionery including hard and soft candy, nougats, etc. 700 26, 199 &
pudding)
08.3.2 Heat-treated processed comminuted meat, poultry and game 100 26, 202,
products XS88,
XS89 &
XS98
09.3.1 Fish and fish products, including mollusks, crustaceans, and 100 26 & 144
09.3.3 Salmon substitutes, caviar, and other fish roe products 100 26, XS291
XS70,
XS90,
XS94 &
XS119
sweeteners
XS117
onion dip)
sauce, brown gravy)
12.6.3 Mixes for sauces and gravies 350 26 & 127
04.2.2.5 and 05.1.3
12.9.2.2 Non-fermented soybean sauce 165 26
12.9.2.3 Other soybean sauces 165 26
13.5 Dietetic foods (e.g. supplementary foods for dietary use) 660 26, 198 &
excluding products of food categories 13.1 - 13.4 and 13.6 294
14.1.3 Fruit and vegetable nectars 200 26
NEOTAME
961 Neotame
ML
Food
category No.
kg)
food category 01.7
04.1.2.1 Frozen fruit 100
category 04.1.2.5
coconut milk
desserts
04.1.2.12 Cooked fruit 65
and seeds
and seeds
categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3
seaweeds
and sweet sauces
pudding)
09.3 Semi-preserved fish and fish products, including mollusks, 10 XS291
09.4 Fully preserved, including canned or fermented, fish and fish 10 XS3,
XS70,
XS90,
XS94 &
XS119
toppings)
sweeteners
12.2 Herbs, spices, seasonings and condiments (e.g. seasoning for 32
instant noodles)
12.3 Vinegars 12
12.4 Mustards 12
onion dip)
sauce, brown gravy)
12.6.3 Mixes for sauces and gravies 12
04.2.2.5 and 05.1.3
ASPARTAME-ACESULFAME SALT
962 Aspartame-acesulfame salt
ML
Food
category No.
kg)
food category 01.7
XS319
coconut milk
desserts
09.3 Semi-preserved fish and fish products, including mollusks, 200 113 &
XS70,
XS90,
XS94,
XS119
sweeteners
QUILLAIA EXTRACTS
999(i) Quillaia extract type I
999(ii) Quillaia extract type II
ML
Food
category No.
kg)
ALPHA AMYLASE FROM ASPERGILLUS ORYZAE VAR.
1100(i) alpha-Amylase from Aspergillus orysee var.
ML
Food
category No.
kg)
06.2 Flours and starches (including soybean powder) GMP
ALPHA-AMYLASE FROM BACILLUS SUBTILIS
1100(iii) alpha-Amylase from Bacillus subtilis
ML
Food
category No.
kg)
CARBOHYDRASE FROM BACILLUS LICHENIFORMIS
1100(vi) Carbohydrase from Bacillus licheniformis
Food ML
category No. (mg/
kg)
PROTEASE FROM ASPERGILLUS ORYZAE VAR
1101(i) Protease from Aspergillus orizae var.
ML
Food
category No.
kg)
06.2.1 Flours GMP
BROMELAIN
1101(iii) Bromelain
ML
Food
category No.
kg)
LYSOZYME
1105 Lysozyme
ML
Food
category No.
kg)
01.6.2 Ripened cheese GMP
14.2.3 Grape wines 500
POLYDEXTROSES
1200 Polydextroses
ML
Food
category No.
kg)
XS95,
XS165,
XS190,
XS191,
XS292,
XS312,
XS315
and echinoderms
toppings)
POLYVINYLPYRROLIDONE
1201 Polyvinylpyrrolidone
ML
Food
category No.
kg)
11.6 Table-top sweeteners, including those containing high-intensity 3000
sweeteners
12.3 Vinegars 40
13.6 Food supplements GMP
14.1.4.3 Concentrates (liquid or solid) for water-based flavoured drinks 500
POLYVINYL ALCOHOL
1203 Polyvinyl alcohol
ML
Food
category No.
kg)
PULLULAN
1204 Pullulan
ML
Food
category No.
kg)
categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3
06.2.1 Flours GMP 25
and echinoderms
XS189,
XS222,
XS236,
XS244,
XS311
toppings)
POLYVINYL ALCOHOL (PVA) - POLYETHYLENE GLYCOL (PEG) GRAFT
COPOLYMER
1209 Polyvinyl alcohol (PVA) - Polyethylene glycol (PEG) graft
copolymer
ML
Food
category No.
kg)
DEXTRINS, ROASTED STARCH
1400 Dextrins, roasted starch
ML
Food
category No.
kg)
categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3
XS92,
XS95,
XS165,
XS190,
XS191,
XS292,
XS312,
XS315
and echinoderms
ACID-TREATED STARCH
1401 Acid-treated starch
ML
Food
category No.
kg)
toppings)
ALKALINE TREATED STARCH
1402 Alkaline treated starch
ML
Food
category No.
kg)
toppings)
BLEACHED STARCH
1403 Bleached starch
ML
Food
category No.
kg)
toppings)
OXIDIZED STARCH
1404 Oxidized starch
ML
Food
category No.
kg)
XS95,
XS165,
XS190,
XS191,
XS292,
XS312,
XS315
and echinoderms
XS189,
XS222,
XS236,
XS244,
XS311
toppings)
STARCHES, ENZYME TREATED
1405 Starches, enzyme treated
ML
Food
category No.
kg)
toppings)
MONOSTARCH PHOSPHATE
1410 Monostarch phosphate
ML
Food
category No.
kg)
toppings)
DISTARCH PHOSPHATE
1412 Distarch phosphate
ML
Food
category No.
kg)
toppings)
13.1.1 Infant formulae 5000 72, 150,
284 & 292
13.1.2 Follow-up formulae 5000 72, 150,
285 & 292
13.1.3 Formulae for special medical purposes for infants 5000 72, 150 &
292
PHOSPHATED DISTARCH PHOSPHATE
1413 Phosphated distarch phosphate
ML
Food
category No.
kg)
toppings)
13.1.1 Infant formulae 5000 72, 150,
284 & 292
285 & 292
292
ACETYLATED DISTARCH PHOSPHATE
1414 Acetylated distarch phosphate
ML
Food
category No.
kg)
XS95,
XS165,
XS190,
XS191,
XS292,
XS312,
XS315
and echinoderms
XS189,
XS222,
XS236,
XS244,
XS311
toppings)
13.1.1 Infant formulae 5000 72, 150,
284 & 292
285 & 292
292
STARCH ACETATE
1420 Starch acetate
ML
Food
category No.
kg)
ACETYLATED DISTARCH ADIPATE
1422 Acetylated distarch adipate
ML
Food
category No.
kg)
toppings)
285 &292
HYDROXYPROPYL STARCH
1440 Hydroxypropyl starch
ML
Food
category No.
kg)
XS95,
XS165,
XS190,
XS191,
XS292,
XS312,
XS315
and echinoderms
XS189,
XS222,
XS236,
XS244,
XS311
toppings)
13.1.1 Infant formulae 5000 72, 150,
284 & 292
292
HYDROXYPROPYL DISTARCH PHOSPHATE
1442 Hydroxypropyl distarch phosphate
ML
Food
category No.
kg)
toppings)
STARCH SODIUM OCTENYL SUCCINATE
1450 Starch sodium octenyl succinate
ML
Food
category No.
kg)
01.2.1.1 Fermented milks (plain), not heat-treated after fermentation GMP 234, 235
ACETYLATED OXIDIZED STARCH
1451 Acetylated oxidized starch
ML
Food
category No.
kg)
CASTOR OIL
1503 Castor oil
ML
Food
category No.
kg)
TRIETHYL CITRATE
1505 Triethyl citrate
ML
Food
category No.
kg)
10.2.3 Dried and/or heat coagulated egg products 2500 47
PROPYLENE GLYCOL
1520 Propylene glycol
ML
Food
category No.
kg)
coconut milk XS314R
05.2.1 Hard candy 5300
06.4.1 Fresh pastas and noodles and like products 20000 370
onion dip)
POLYETHYLENE GLYCOL
1521 Polyethylene glycol
ML
Food
category No.
kg)
11.6 Table-top sweeteners, including those containing high-intensity 10000
sweeteners
APPENDIX 2B
MAXIMUM USE LEVELS OF FOOD ADDITIVES NOT SPECIFIED IN CODEX STAN 192-
1995 (2018)
CURCUMIN
100(i) Curcumin
Food category ML (mg/kg) Notes

Edible ices, including sherbet and sorbet 150
Confectionery including hard and soft candy, nougats and 300 554, 568
marzipans
Chewing gum 300 554
Seasonings and condiments 500
Fine bakery wares 200 557
Flavored drinks (excluding chocolate milk, flavored dairy- 100 556
based drinks and malt products)
Snacks - potato, cereal, flour or starch based (excluding 100 553
extruded or expanded savoury snack products)
Snacks - potato, cereal, flour or starch based (only extruded or 200 553
expanded savoury snack products)
TURMERIC
100(ii) Turmeric

Confectionery including hard and soft candy, nougats and GMP 568
marzipans
Chewing gum GMP
TARTRAZINE
102 Tartrazine

Dairy-based desserts (e.g., pudding, fruit or flavored yoghurt, GMP
etc.)
Edible ices, including sherbet and sorbet GMP
Cocoa and chocolate products GMP
marzipans
Chewing gum 300 555
Cereal and starch based desserts (e.g. rice pudding, tapioca 150 556
pudding, etc.)
Crackers, excluding sweet crackers 200 557
Cakes, cookies and pies (e.g. fruit-filled or custard types) 200 557
Food supplements GMP
Non-alcoholic beverages GMP
Seasonings and condiments 500 552
AZORUBINE (CARMOISINE)
122 Azorubine (Carmoisine)

Dairy-based desserts (e.g., pudding, fruit or flavored yoghurt, 150 556
etc.)
ERYTHROSINE
127 Erythrosine

Dairy-based desserts (e.g., pudding, fruit or flavored yoghurt, GMP
etc.)
Jams, jellies, marmelades GMP
Sausages GMP 565
CHLOROPHYLLS AND CHLOROPHYLLINS, COPPER COMPLEXES

141(i) Chlorophylls, copper complexes
141(ii) Chlorophyllin copper complexes (potassium and sodium salts)

Breakfast cereals, including rolled oats (excluding extruded GMP
and expanded-type breakfast cereals and/ or fruit-flavored
breakfast cereals)
CARAMEL I - PLAIN CARAMEL

150a Caramel I (plain caramel)

Instant coffee GMP
CARAMEL II - SULFITE CARAMEL

150b Caramel II (sulfite caramel)

Water-based flavored drinks, including “sport”, “energy,” or GMP 556
“electrolyte” drinks and particulated drinks
VEGETABLE CARBON
153 Vegetable carbon

Flavored fermented milks including heat treated products GMP 556
Edible ices GMP 553
Confectionery including hard and soft candy, nougats and GMP 554, 568
marzipans
Chewing gum GMP 555
Noodles GMP
Fine bakery wares GMP
BROWN HT
155 Brown HT

Dairy-based desserts (e.g., pudding, fruit or flavored yoghurt, 150 556
etc.)
Imitation chocolate, chocolate substitute products 150 554
marzipans
Chewing gum 300 555
Sauces and like products (excluding tomato-based products) 500 550
ANNATTO EXTRACT, BIXIN BASED

160b(i) Annatto extracts, bixin-based

Breakfast cereals, including rolled oats 25
Pre-cooked pastas and noodles and like products GMP

Seasonings and condiments GMP
Sauces and like products, emulsified dips GMP

Chocolate GMP
ANNATTO EXTRACT, NORBIXIN - BASED

160b(ii) Annatto extracts, norbixin-based

Breakfast cereals, including rolled oats 25
Pre-cooked pastas and noodles and like products GMP

Seasonings and condiments GMP
Sauces and like products, emulsified dips GMP

Chocolate GMP
PAPRIKA OLEORESIN
160c(i) Paprika oleoresin

Confectionery including hard and soft candy, nougats and GMP 554, 568
marzipans
Chewing gum GMP 555
Breakfast cereals, including rolled oats GMP
Seasonings and condiments GMP 552
Sauces and like products GMP
Noodles GMP
Sausages, pates, terrines GMP
Edible casings for meat (e.g., sausage casings) GMP
Snacks - potato, cereal, flour or starch based (from roots and GMP 553
LUTEIN FROM TAGETS ERECTA
161b(i) Lutein from Tagetes erecta

Flavored fermented milks 150 556
Edible ices 150
Other confectionery including breath refreshening microsweets 300 554
(excluding candied fruit and vegetables)
Candied fruit and vegetables 200 554
Chewing gum 300 555
Fine bakery wares 200 557
Seasonings and condiments (only seasonings, for example 500 552
curry powder, tandoori)
Sauces and like products (excluding tomato-based sauces) 500 550
Flavored drinks (excluding chocolate milk and malt products) 100 556
Snacks - potato, cereal, flour or starch based (excluding 100 553
extruded or expanded savoury snack products)
Snacks - potato, cereal, flour or starch based (only extruded or 200 553
expanded savoury snack products)
GRAPE SKIN EXTRACT

163(ii) Grape skin extract

Unripened cheese GMP
Ripened cheese GMP
Whey cheese GMP
Dairy analogues, including beverage whiteners GMP
Dried fruit GMP
Mostarda di frutta GMP
Fruit and vegetable preparations except marmelades GMP 558
Fruit-flavored breakfast cereals 200
Noodles GMP
Batters GMP
Pre-cooked or processed cereal products GMP
Seasonings and condiments, for example curry powder, tandoori GMP
Protein products, excluding dairy analogues and beverage GMP

whiteners
Mead GMP
Desserts GMP 567
Grape wines GMP
ANTHOCYANINS
163(iii) Blackcurrant extract
163(iv) Purple corn color
163(vi) Black carrot extract
163(vii) Purple sweet potato color
163(viii) Red radish color

Flavored fermented milks GMP 556
Anhydrous milk (excluding products with no added flavor) GMP
Flavored cream products GMP
Flavored unripened cheese GMP
Ripened cheese, only red marbled cheese GMP
Rind of ripened cheese GMP
Whey cheese GMP
Flavored processed cheese GMP
Flavored unripened cheese analogues and red marbled products GMP
Edible ices GMP 553
Dried fruit GMP 558
Fruit and vegetable in vinegar, oil, or brine GMP 559
Canned or bottled fruit GMP 558
Jams, jellies, marmelades GMP 561
Fruit and vegetable-based spreads GMP 562
Other confectionery including breath refreshening microsweets GMP 554
Chewing gum GMP 555
Decorations, toppings and filling, excluding fruit fillings GMP 555
Breakfast cereals (excluding extruded and expanded-type GMP
breakfast cereals and/ or fruit-flavored breakfast cereals)
Fruit-flavored breakfast cereals 200 563
Noodles GMP
Batters GMP
Edible casings for meat (excluding edible external coating of GMP
pasturmas)
Pre-cooked fish and fishery products, including mollusks, GMP
crustaceans, and echinoderms (only surimi and similar
products, salmon substitutes, fish products and crustacean
paste, crustaceans prepared for processing, smoked fish)
Fish roe (excluding salted mullet roe) GMP
Seasonings and condiments, for example curry powder, GMP 552
tandoori
Mustards GMP
Soups and broths GMP
Sauces and like products (excluding tomato-based sauces) GMP
Salads and sandwich spreads GMP
whiteners
Dietetic foods intended for special medical purposes, except GMP
complementary foods for infants and young children for
special medical purposes
Complementary foods for weight reduction GMP
Foods suitable for people intolerant to gluten GMP
Flavored drinks (excluding chocolate milk and malt products) GMP 556
Cider and perry (excluding cidre bouché) GMP
Fruit wine and made wine (excluding wino owocowe GMP
markowe)
Mead GMP
Distilled spirits containing more than 15% alcohol GMP
Aromatised wines (only Americano) GMP
Aromatised wine-product cocktails GMP
Other alcoholic drinks including mixtures of alcoholic drinks GMP
with non-alcoholic drinks and drinks with less than 15 % of
alcohol
Snacks - potato, cereal, flour or starch based GMP 553
Processed nuts GMP
Desserts GMP 556, 567
Food supplements supplied in a solid form including capsules GMP 551
and tablets and similar forms, excluding chewable forms
Food supplements supplied in a liquid form GMP
Food supplements supplied in a syrup-type or chewable form GMP 551
RED CABBAGE COLOR

163(v) Red cabbage color

Confectionery including hard and soft candy, nougats and GMP 568
marzipans
Chewing gum GMP
Flavored fermented milks GMP 556
Anhydrous milk (excluding products with no added flavor) GMP
Flavored cream products GMP
Flavored unripened cheese GMP
Ripened cheese, only red marbled cheese GMP
Rind of ripened cheese GMP
Whey cheese GMP
Flavored processed cheese GMP
Flavored unripened cheese analogues and red marbled GMP
products
Edible ices GMP 553
Dried fruit GMP 558
Fruit and vegetable in vinegar, oil, or brine GMP 559
Canned or bottled fruit GMP 558
Jams, jellies, marmelades GMP 561
Fruit and vegetable-based spreads GMP 562
Other confectionery including breath refreshening GMP 554
microsweets
Chewing gum GMP 555
Decorations, toppings and filling, excluding fruit fillings GMP 555
Breakfast cereals (excluding extruded and expanded-type GMP
breakfast cereals and/ or fruit-flavored breakfast cereals)
Fruit-flavored breakfast cereals 200 563
Noodles GMP
Batters GMP
Edible casings for meat (excluding edible external coating of GMP
pasturmas)
Pre-cooked fish and fishery products, including mollusks, GMP
crustaceans, and echinoderms (only surimi and similar
products, salmon substitutes, fish products and crustacean
paste, crustaceans prepared for processing, smoked fish)
Fish roe (excluding salted mullet roe) GMP
Seasonings and condiments, for example curry powder, GMP 552
tandoori
Mustards GMP
Soups and broths GMP
Sauces and like products (excluding tomato-based sauces) GMP
Salads and sandwich spreads GMP
whiteners
Dietetic foods intended for special medical purposes, except GMP
complementary foods for infants and young children for
special medical purposes
Complementary foods for weight reduction GMP
Foods suitable for people intolerant to gluten GMP
Flavored drinks (excluding chocolate milk and malt products) GMP 556
Cider and perry (excluding cidre bouché) GMP
Fruit wine and made wine (excluding wino owocowe GMP
markowe)
Mead GMP
Distilled spirits containing more than 15% alcohol GMP
Aromatised wines (only Americano) GMP
Aromatised wine-product cocktails GMP
Other alcoholic drinks including mixtures of alcoholic drinks GMP
with non-alcoholic drinks and drinks with less than 15 % of
alcohol
Snacks - potato, cereal, flour or starch based GMP 553
Processed nuts GMP
Desserts GMP 556, 567
Food supplements based on vitamin and mineral elements GMP 551
(supplied in a solid form including capsules and tablets and
similar forms, excluding chewable forms)
Food supplements based on vitamin and mineral elements GMP
(supplied in a liquid form)
Food supplements based on vitamin and mineral elements (in GMP 551
a syrup-type or chewable form)
GARDENIA YELLOW
164 Gardenia yellow

Candied fruit 300
Cocoa products, chocolate and chocolate products (including 300

chocolate and chocolate products with addition of cocoa
butter) and candies
Fresh pasta 1000
Dry pasta 300
Pre-cooked pastas and noodles and like products 1000

Pastries and untreated pastries (e.g. noodles, dumplings, 1000
“wontons” and “shuomai”)
Starch-based products in dried and raw form 300
1500
Instant rice flour products
1500
Cereal-based fillings
900
Cakes
1500
Cookies
300
Wafers
1000
Filling and toppings for cakes
Vegetable and fruit juice 300
300
Vegetable and fruit juice containing pulps and vegetables
300
Refreshers (except edible ices)
1500
Drinks supplied in a solid form
300
Fruit-flavored drinks
Margarine and like products (e.g. blends of margarine and 1500

butter)
300
Glazed fruits
1500
Fermented vegetables
1500
Nuts and fried seeds
1500
Nuts and canned seeds
Fruit jellies (for fruit jelly powder, maximum level is 300

increased along with the ratio of the blend for processing)
Pre-cooked meat products (pre-cooked poultry products) 1500
Seasonings and condiments (except salts and products similar 1500
to salts)
GMP
Clear sauces (e.g. fish sauce)
300
Blended wines
TANNIC ACID (TANNINS)

181 Tannic acid (Tannins)

GMP
Grape wines
POTASSIUM SORBATE
202 Potassium sorbate

SODIUM BENZOATE
211 Sodium benzoate

Soybean sauces 1000
NISIN
234 Nisin

10
Soybean sauces, ketchup
SODIUM NITRIT
250 Sodium nitrite

Sterilized sausages and meatballs 100 565
Heat treated sausages and meatballs (excluding sterilized 150 565

products)
SODIUM NITRATE
251 Sodium nitrate

Sausage 200
SODIUM DEHYDROACETATE
266 Sodium dehydroacetate

500
Processed cheese
Butter 500
LACTIC ACID, L-, D- and DL-

270 Lactic acid (L-, D- and DL-)

Grape wines 4000
MALIC ACID, DL-

296 Malic acid, DL-

Grape wines 4000
ASCORBIC ACID, L-
300 Ascorbic acid (L-)

Grape wines 250
TOCOPHEROL, D-ALPHA
307a Tocopherol, d-alpha

Coffee, coffee substitutes, tea, herbal infusions, and other hot GMP
Infant formulae 10 566
Formulae for special medical purposes for infants 10 566
TOCOPHEROL CONCENTRATE, MIXED

307b Tocopherol concentrate (mixed)

Sauces and like products GMP
Infant formulae 10 566

Formulae for special medical purposes for infants 10 566
ERYTHORBIC ACID (ISOASCORBIC ACID)

315 Erythorbic acid (isoascorbic acid)

Grape wines 250
POTASSIUM LACTATE
326 Potassium lactate

Processed fish and fishery products, including mollusks and GMP
crustaceans
CITRIC ACID
330 Citric acid

Grape wines 1000
DISODIUM MONOHYDROGEN CITRATE

331(ii) Disodium monohydrogen citrate

Flavored instant coffee and coffee substitutes, flavored tea, GMP
fruit and herbal infusions
TARTARIC ACID, L (+) -

334 Tartaric acid, L(+)-
Grape wines GMP
PHOSPHORIC ACID
338 Phosphoric acid

Jams, jellies, marmelades GMP
PHOSPHATES

339(i) Sodium dihydrogen phosphate
339(ii) Disodium hydrogen phosphate
339(iii) Trisodium phosphate
340(i) Potassium dihydrogen phosphate
340(ii) Dipotassium hydrogen phosphate
340(iii) Tripotassium phosphate

Follow-up formulae 1000 564, 566
CALCIUM DIHYDROGEN PHOSPHATE

341(i) Calcium dihydrogen phosphate

Powder 2500 564
METATARTARIC ACID
353 Metatartaric acid

GMP
Grape wines
SUCCINIC ACID
363 Succinic acid

GMP
Soups and broths
GMP
Sauces and like products
GMP
Coffee, coffee substitutes, tea, herbal infusions, and other hot
GMP
Concentrates (liquid or solid) for water-based flavored drinks
DISODIUM SUCCINAT
364(ii) Disodium succinat

GMP
Spices
ROSEMARY EXTRACT
392 Rosemary extract

100
Fat spreads, dairy fat spreads and blended spreads
100
GUM ARABIC (ACACIA GUM)

414 Gum arabic

300
Grape wines
POLYOXYETHYLEN (20) SORBITAN MONOSTEARATE

435 Polyoxyethylen (20) sorbitan monostearate

GMP
Jams, jellies, marmelades
DISODIUM DIPHOSPHATE
450(i) Disodium diphosphate

2500
Powder
YEAST MANNOPROTEINS
455 Yeast mannoproteins

GMP
Grape wines
SODIUM CACBOXYMETHYL CELLULOSE

466 Sodium cacboxymethyl cellulose

GMP
Starches
100
Grape wines
SODIUM CARBONXYMETHYL CELLULOSE, ENZYMATICALLY HYDROLYZED

469 Sodium carbonxymethyl cellulose, enzymatically hydrolyzed

GMP
Flavored instant coffee and coffee substitutes, flavored tea,
fruit and herbal infusions
MONO- AND DI-GLYCERIDES OF FATTY ACIDS

471 Mono- and di-glycerides of fatty acids
1000
Vegetable fats and oils (excluding olive oils and virgin oils)
SUCROSE ESTERS OF FATTY ACIDS

473 Sucrose esters of fatty acids

GMP
Matcha milk tea
GMP
Rice drink
SUCROGLYCERIDES
474 Sucroglycerides

5000
Cream powder analogues
POLYGLYCEROL ESTERS OF FATTY ACIDS

475 Polyglycerol esters of fatty acids

GMP
Vegetable oils and fats
POLYGLYCEROL ESTERS OF INTERESTERIFIED RICINOLEIC ACID
476 Polyglycerol esters of interesterified ricinoleic acid

5000
Cocoa and chocolate products
SODIUM STEAROYL LACTYLATE

481(i) Sodium stearoyl lactylate

Vegetable oils and fats 10000
Powders for preparing the hot beverage 2000
SORBITAN TRISTEARAT
492 Sorbitan tristearat

10000
Vegetable oils and fats
SODIUM BICARBONATE
500(ii) Sodium bicarbonate

GMP
Table waters and soda waters
POTASSIUM HYROGEN CARBONATE

501(ii) Potassium hyrogen carbonate

GMP
Coffee, coffee substitutes, tea, herbal infusions, and other hot
POTASSIUM HYDROGEN SULFAT

515(ii) Potassium hydrogen sulfat

GMP
Food categories in Appendix 3
CALCIUM SULFATE
516 Calcium sulfate

GMP
Grilled fish, fish balls, prawn balls, squid patties
4 - HEXYL RESORCINOL
586 4-hexyl resorcinol
2
Frozen and deep frozen crustaceans and molluscs
ALANINE, DL -
639 Alanine, DL -

10000
GLYCIN
640 Glycin

GMP
Breakfast cereals, including rolled oats
GMP
Seasonings and condiments
GMP
Soups and broths
GMP
OXIDISED POLYETHYLENE WAX

E914 Oxidised polyethylene wax

GMP
Surface-treated fresh fruit 569
CALCIUM PEROXIDE
930 Calcium peroxide

75
Wheat flour for breading
ACESULFAME POTASSIUM
950 Acesulfame potassium

Soybean sauces 350
ASPARTAME
951 Aspartame

Soybean sauces 350
SODIUM POLYACRYLATE
1210 Sodium polyacrylate
2000
Pre-cooked pastas and noodles and like products
DISTARCH PHOSPHATE
1412 Distarch phosphate

GMP
Grilled fish, fish balls, prawn balls, squid patties
STARCH ACETATE ESTERIFIED WITH VINYL AXETAT

1421 Starch acetate esterified with vinyl axetat

GMP
Dairy-based desserts (e.g., pudding, fruit or flavored yoghurt,
etc.)
GMP
Edible ices, including sherbet and sorbet
PROPYLENE GLYCOL
1520 Propylene glycol

GMP
Dairy-based desserts (e.g., pudding, fruit or flavored yoghurt,
etc.)
GMP
Edible ices, including sherbet and sorbet
GMP
Seasonings and condiments
GMP
Non-emulsified sauces (e.g. ketchup, chili sauce, cream sauce,
brown gravy)
MEANING OF NOTES IN APPENDIX 2A AND APPENDIX 2B
Note No. Meaning

1 As adipic acid
2 On the dry ingredient, dry weight, dry mix or concentrate basis
3 For use in surface treatment only
4 For use in decoration, stamping, marking or branding the product only
5 Excluding products conforming to the Codex stan 296- 2009

6 As aluminium
7 For use in coffee substitutes only.
8 As bixin.
9 Except for use in ready-to-drink coffee products at 10 000 mg/kg.
10 As ascorbyl stearate.
11 On the flour basis.
12 As a result of carryover from flavoring substances.
13 As benzoic acid.
14 For use in hydrolyzed protein liquid formula only.
15 On the fat or oil basis.
16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.
17 As cyclamic acid.
18 As added level; residue not detected in ready-to-eat food.
19 For use in products conforming to the Codex

stan 92- 1981 and Codex stan 95-1981: INS
220, INS 221, INS 222, INS 223, INS 224, INS 225 as preservatives at 100
mg/kg in the edible part of the raw product, or 30 mg/kg in the edible part of the cooked
product.
20 For use in products conforming to the Codex stan 167- 1989 and Codex stan 244-
2004 at 200 mg/kg, and in smoked fish and smoke-flavored fish in products
conforming to the Codex stan 311-2013 at 2000 mg/kg for reduced oxygen
packaged product only.
21 As anhydrous calcium disodium ethylenediaminetetraacetate.
22 For use in smoked fish paste only.
23 As iron.
24 As anhydrous sodium ferrocyanide.
25 For use at GMP in full fat soy flour only.
26 As steviol equivalents.
27 As para-hydroxybenzoic acid.
28 For use in wheat flour conforming to the Codex stan 152-1985 at 2 000 mg/kg.
29 For non-standardized food only.
.
30 As residual NO3 ion
31 On the mash used basis.
32 As residual NO2 ion.
33 As phosphorus.
34 On the anhydrous basis.
35 For use in cloudy juices only.
36 On the residual level basis.
37 For products conforming to the Codex stan 87-1981 at 2 000 mg/kg.

38 On the creaming mixture basis.
39 On a total carotenoid basis.
40 Pentasodium triphosphate (INS 451(i)) only, to enhance the effectiveness of benzoates and sorbates.
41 For use in breading or batter coatings only.
42 As sorbic acid.
43 As tin.
As residual SO .
44 2
45 As tartaric acid.
46 As thiodipropionic acid.
47 On the dry egg yolk weight basis.
48 For use in olives only.
49 For use on citrus fruits only.
50 For use in fish roe only.
51 For use in herbs only.
52 Excluding chocolate milk.

53 For use in coatings only.
54 For use in cocktail cherries and candied cherries only.
55 Within the limits for sodium, calcium, and potassium specified in the Codex stan 72-1981: singly or
in combination with other sodium, calcium, and/or potassium salts.
56 Excluding products where starch is present.
57 GMP is 1 part benzoyl peroxide and not more than 6 parts of the subject additive by weight.
58 As calcium.
59 For use as a packaging gas only.
o
60 The CO2 content in finished still wine shall not exceed 4000 mg/kg at 20 C.
61 For use in minced fish only.
62 As copper.
63 For non-standardized food and for breaded or batter coatings in food conforming to the Codex stan
166- 1989.
64 For use in dry beans only.
65 As a result of carryover from nutrient preparations.
66 As formaldehyde.
67 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.
68 For use in products with no added sugar only.
69 For use as a carbonating agent only.
70 As the acid.
71 Calcium, potassium and sodium salts only.
72 On the ready-to-eat basis.
73 Excluding whole fish.
74 Excluding liquid whey and whey products used as ingredients in infant formula.
75 For use in milk powder for vending machines only.
76 For use in potatoes only.
77 For special nutritional uses only.
78 For use in pickling and balsamic vinegars at 50 000 mg/kg.
79 For use on nuts only.
2
80 Equivalent to 2 mg/dm surface application to a maximum depth of 5 mm.
2
81 Equivalent to 1 mg/dm surface application to a maximum depth of 5 mm.
82 For use in shrimp (Crangon crangon and Crangon vulgaris) at 6 000 mg/kg.
83 L(+)-form only.
84 For use in products for infants over 1 year of age only.
85 Use level in sausage casings; residue in sausage prepared with such casings should not exceed 100 mg/kg.
86 For use in whipped dessert toppings other than cream only.
87 On the treatment level basis.
88 As a result of carryover from the ingredient.
89 For use in sandwich spreads only.
90 For use in milk-sucrose mixtures used in the finished product only.
91 Singly or in combination: Benzoates and sorbates.
92 Excluding tomato-based sauces.
93 Excluding natural wine produced from Vitis vinifera grapes.
94 For use in loganiza (fresh, uncured sausage) only.
95 For non-standardized foods: for use in surimi and fish roe products only.
96 On the dried weight basis of the high intensity sweetener.
97 On the final cocoa and chocolate product basis.
98 For use in dust control only.
99 For use in products conforming to the Codex stan 117-1981.

100 For use in crystalline products and sugar toppings only.
101 When used in combination as emulsifiers: INS 442, 476, 491, 492, 432, 433, 435, 436, the
total combined use level shall not exceed 15,000 mg/kg.
102 For use in fat emulsions for baking purposes only.
103 For use in special white wines at 400 mg/kg.
104 Excluding canned pears and canned pineapples conforming to the Codex stan 319- 2015.
105 For use in dried gourd strips (Kampyo) at 5 000 mg/kg.
106 For use in Dijon mustard at 500 mg/kg.
107 For use of INS 535 and INS 536 in food-grade dendridic salt at 29 mg/kg as anhydrous sodium
ferrocyanide.
108 For use on coffee beans only.
109 Use level reported as 25 lbs/1 000 gal x (0.45 kg/lb) x (1 gal/3.75 L) x (1 L/kg) x (10E6mg/kg) =
3000 mg/kg
110 For use in frozen French fried potatoes only.
111 For use in dried glucose syrup used in the manufacture of sugar confectionery at 150 mg/kg and glucose
syrup used in the manufacture of sugar confectionery at 400 mg/kg.
112 For use in grated cheese only.
113 As acesulfame potassium equivalents (the reported maximum level can 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 (the reported maximum level can be converted to
aspartame equivalents by dividing by 0.68).
114 For use in microsweets and breath freshening mints at 100 mg/kg.
115 For use in pineapple juice only.
116 For use in doughs only.
117 For use in loganiza (fresh, uncured sausage) at 1 000 mg/kg.
118 For use in tocino (fresh, cured sausage) at 1 000 mg/kg.
119 As aspartame equivalents (the reported maximum level can be converted to an
aspartame-acesulfame salt basis by dividing by 0.64). Combined use of
aspartameacesulfame salt with individual aspartame or acesulfame potassium
should not exceed the individual maximum levels for aspartame or acesulfame
potassium (the reported maximum level can be converted to acesulfame
potassium equivalents by multiplying by 0.68).
120 For use in caviar substitutes at 2 500 mg/kg.
121 For use in fermented fish products at 1 000 mg/kg.
122 Subject to national legislation of the importing country.
123 For use of INS 491, 492, 493, 494 and 495 in combination up to a maximum
level of 2000 mg/kg on the final cocoa and chocolate basis as emulsifiers in
products conforming to the Codex Stan 105 - 1981.
124 For use in products containing less than 7% ethanol only.
125 For use in a mixture with vegetable oil only, as a release agent for baking pans.
126 For use in releasing dough in dividing or baking only.
127 On the served to the consumer basis.
128 INS 334 only.
129 For use as an acidity regulator in grape juice only.
130 Singly or in combination: INS 310, INS 319, INS 320 and INS 321.
131 For use as a flavor carrier only.
132 For use in semi-frozen beverages at 130 mg/kg on a dried basis.

133 Any combination of INS 320, INS 321 and INS 310 at 200 mg/kg, provided that
single use limits are not exceeded.
134 For use in cereal-based puddings at 500 mg/kg.
135 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 from which oil has been partially
extracted at 50 mg/kg.
136 For use to prevent browning of certain light colored vegetables only.
137 Except for use in frozen avocado at 300 mg/kg.
138 For use in energy-reduced products only.
139 For use in mollusks, crustaceans, and echinoderms only.
140 For use in canned abalone (PAUA) at 1 000 mg/kg.
141 Excluding canned pears and canned pineapples conforming to the Codex stan
319- 2015
142 Excluding coffee and tea.
143 For use in fruit juice-based drinks and dry ginger ale only.
144 For use in sweet and sour products only.
145 For use in energy reduced or no added sugar products only.
146 Beta-carotene (synthetic) (INS 160a(i)) only.
147 Excluding whey powders for infant food.
148 For use in microsweets and breath freshening mints at 10 000 mg/kg.
149 For use in fish roe at 100 mg/kg.
150 For use in soy-based formula only.
151 For use in hydrolyzed protein and/or amino acid-based formula at 1 000 mg/kg.
152 For use in frying only.
153 For use in instant noodles only.
154 For use in coconut milk only.
155 For use in frozen, sliced apples only.
157 For use in microsweets and breath freshening mints at 2 000 mg/kg .
159 For use in pancake syrup and maple syrup only.
160 For use in ready-to-drink products and pre-mixes for ready-to-drink products only.
162 For use in dehydrated products and salami-type products only.
165 For use in products for special nutritional use only.
166 For use in milk-based sandwich spreads only.
167 For use in dehydrated products only.
168 Singly or in combination: INS 307a, 307b and 307c.

169 For use in fat-based sandwich spreads only.
170 Excluding products conforming to the Codex stan 243- 2003.

171 Excluding anhydrous milkfat.
172 For use in fruit sauces, fruit toppings, coconut cream, coconut milk and "fruit
bars" at 50 mg/kg.
173 Excluding instant noodles containing vegetables and eggs.
174 Singly or in combination: INS 554, INS 556 and INS 559.
175 Except for use in jelly-type fruit-based desserts at 200 mg/kg.
176 For use in canned liquid coffee only.
177 For non-standardized food and for minced fish flesh and breaded or batter
coatings conforming to the Codex stan 166- 1989.
178 As carminic acid.
179 For use in restoring the natural color lost in processing only.
180 Singly or in combination: INS 320 and INS 321.
181 As anthocyanin.
182 Excluding coconut milk.
183 For use in surface decoration only.
184 For use in nutrient coated rice grain premixes only.
185 As norbixin.
186 For use in flours with additives only.
187 INS 304 only.
188 If used in combination with aspartame-acesulfame salt (INS 962), the combined
maximum use level, expressed as acesulfame potassium, should not exceed this
level.
189 Excluding rolled oats.
190 For use in fermented milk drinks at 500 mg/kg.
191 If used in combination with aspartame-acesulfame salt (INS 962), the combined
maximum use level, expressed as aspartame, should not exceed this level.
192 For use in liquid products only.
193 For use in crustacean and fish pastes only.
194 For use in instant noodles conforming to the CODEX STAN 249-2006 only.
198 For use in solid products (e.g., energy, meal replacement or fortified bars) only.
199 For use in microsweets and breath freshening mints at 6 000 mg/kg as steviol
equivalents.
200 For use in Japanese style 'lachs ham' of pork loin (cured and non-heat-treated) at
120 mg/kg as steviol equivalents.
201 For use in flavored products only.
202 For use in brine used in the production of sausage only.
203 For use in chewable supplements only.
204 For use in longan and lichee at 50 mg/kg.
205 For use to prevent browning of certain light colored vegetables at 50 mg/kg.
206 For use as a bleaching agent in products conforming to the Codex stan 240-2003
at 30 mg/kg.
207 For use in soybean sauce intended for further processing at 50 000 mg/kg.
208 For use in dried and dehydrated products only.
209 Excluding products conforming to the Codex stan 251-2006.
210 For non-standardized food and for use as a humectant in products conforming to
the Codex stan 166-1989; and for use as a thickener in breading or batter coatings
for products conforming to the Codex stan 166-1989.
211 For use in noodles only.
212 For use in products conforming to the Codex stan 117 - 1981 at 3 000 mg/kg.
213 For use in liquid products containing high intensity sweeteners only .

216 For use in maize-based products only.
217 For use in toppings at 300 mg/kg.
218 Only sulfites can be used as preservatives and antioxidants in the products
covered by the Codex stan 177-1991.
219 For use in non-alcoholic aniseed-based, coconut-based, and almond-based drinks
at 5 000 mg/kg.
220 For use in flavored products heat treated after fermentation only.
221 For use in potato dough and pre-fried potato slices only.
222 For use in collagen-based casings with a water activity greater than 0.6 only.
223 For use in products containing added fruits, vegetables, or meats at 3 000
224 Excluding aromatized beer.
225 For use in self-raising flour at 12,000 mg/kg.
226 For use as a meat tenderizer at 35,000 mg/kg
227 For use in sterilized and UHT treated milks only.
228 For use to stabilize higher protein liquid whey used for further processing into
whey protein concentrates at 1 320 mg/kg.
229 For use as a flour treatment agent or leavening agent only.
230 For use as an acidity regulator only.
231 For use in flavored fermented milks and flavored fermented milks heat treated
after fermentation only.
232 For use in vegetable fats conforming to the Codex stan 19-1981.
233 As nisin.
234 For use as a stabilizer or thickener only.
235 For use in reconstituted and recombined products only.
238 For use in products conforming to the Codex stan 74 - 1981 at GMP.
240 The use level is within the limit for sodium listed in the Codex stan 73-1981.
241 For use in surimi products only.
242 For use as an antioxidant only.
243 For use in products conforming to the Codex Stan 74-1981 only, as a raising
agent.
244 For use in biscuit dough only.
245 For use in pickled vegetables only.
246 Singly or in combination: INS 523 and INS 541(i), 541(ii).
247 For use in kuzukiri and harusame only.
248 For use as a raising agent only.
249 For use as a raising agent in mixes for steamed breads and buns only.
250 For use in boiled mollusks and tsukudani only.
251 For use in processed American cheese only.
252 For use in self-rising flour and self-rising corn meal only.
253 For non-standardized foods and for use in minced fish flesh only in products
conforming to the Codex stan 166- 1989.
254 For use in salt applied to dry salted cheeses during manufacturing only.
255 For use in seasonings applied to foods in food category 15.1 at 1 700 mg/kg.
256 For use in noodles, gluten-free pasta and pasta intended for hypoproteic diets
only.
257 Except for use in breading or batter coatings in products conforming to the Codex
stan 166-1989 only at 25 mg/kg as bixin.
258 Excluding maple syrup.
260 For use in powdered beverage whiteners only.
261 For use in heat-treated buttermilk only.
262 For use in edible fungi and fungus products only.
263 For use in pickled fungi at 20 000 mg/kg.
264 For use in sterilized fungi at 5 000 mg/kg: citric acid (INS 330) and lactic acid
(INS 270), singly or in combination.
265 For use in quick frozen French fried potatoes only, as a sequestrant.
266 Excluding canned mangoes and canned pears conforming to the Codex stan 319-
2015.
267 Excluding products conforming to the Codex stan 319-2015 except for use in
special holiday packs for canned pears conforming to the standard.
268 Singly or in combination: INS 471, 472a, 472b and 472c in products conforming
to the Codex Stan 74-1981.
269 Singly or in combination with other modified starches used as thickeners in
products conforming to the Codex Stan 74-1981.
270 For use at 60 000 mg/kg, singly or in combination with other starch thickeners in
271 For use in products conforming to the CODEX STAN 73-1981 only.
272 Singly or in combination: INS 410, 412, 414, 415 and 440 at 20 000 mg/kg in
glutenfree cereal based foods, and 10 000 mg/kg in other products conforming to
the Codex stan 74-1981.
273 Singly or in combination: INS 410, 412, 414, 415 and 440 for use at 20 000
274 For use at 15 000 mg/kg in products conforming to the Codex stan 74-1981.
275 For use at 1 500 mg/kg In products conforming to the Codex stan 73-1981.
276 Singly or in combination with other modified starches used as thickeners in
277 Excluding virgin and cold pressed oils and products conforming to the Codex
stan 33-1981.
278 For use in whipped cream and cream packed under pressure only.
280 For use in pickled radish only.
281 For use in fresh minced meat which contains other ingredients apart from
comminuted meat only.
282 Only non-amidated pectins may be used in the Codex stan 73-1981.
283 For use in canned fruit-based baby foods conforming to the Codex stan 73-1981.
284 Singly or in combination: INS 1412, 1413, 1414 and 1440 in products
conforming to the Codex Stan 72-1981.
285 Singly or in combination: INS 1412, 1413, 1414 and 1422 in products
conforming to the Codex Stan 156-1987.
286 For use in products conforming to the Codex stan 89-1981 and the Codex stan
98-1981.
287 For use in products conforming to the Codex stan 88 -1981 at 30 mg/kg as
residual NO2 ion.
97-1981.
289 For use of INS 339(i), 339(ii), 339(iii), 340(i), 340(ii), 340(iii), 341(i), 341(ii),
341(iii), 450(i), 450(ii), 450(iii), 450(v), 450(vii), 451(i), 451(ii), 452(i), 452(ii),
452(iii), 452(iv), 452(v), and 542 as humectants in products conforming to the
Codex stan 96- 1981 and the Codex stan 97-1981. The total amount of
phosphates (naturally present and added) shall not exceed 3 520 mg/kg as
phosphorus.
98-1981 at 15 mg/kg to replace loss of color in product with binders only.
291 For use of INS 160e and INS 160f at 35 mg/kg.
292 For use in hydrolyzed protein and/or amino acid-based formula at 25 000 mg/kg.
293 On the saponin basis.
294 For use in liquid products at 600 mg/kg as steviol equivalents.
295 For use in products conforming to the Codex Stan 73-1981 only, as an acidity
regulator.
296 For use in perilla in brine at 780 mg/kg.
297 The level in the ready-to-eat food shall not exceed 200 mg/kg on the anhydrous
298 For use in provolone cheese only.
299 For use in non-standardized food; and in products conforming to the Codex stan
166-1989: the following phosphates for use as humectants at 2200 mg/kg as
phosphorous, INS 339(i), 339(ii), 339(iii), 340(i), 340(ii), 340(iii), 341(i), 341(ii),
452(iii), 452(iv), 452(v) and 542; and the following phosphates for use as raising
agents in bread and batter coatings only at 440 mg/kg as phosphorous, INS
339(i), 340(iii), 341(i), 341(ii), 341(iii), 450(i), 450(ii), 450(iii), 450(v), 450(vi),
450(vii), 450(ix), 452(i), 452(ii), 452(iii) and 452(iv).
300 For use in salted squid only.
301 Interim maximum level.
302 For use of INS 339(i), 339(ii), 339(iii), 340(i), 340(ii), 340(iii), 341(i), 341(ii),
452(iii), 452(iv), 452(v) and 542 as humectants in products conforming to the
Codex stan 96- 1981 and the Codex stan 97-1981 at 1320 mg/kg as phosphorous.
The total amount of phosphates (naturally present and added) shall not exceed
3520 mg/kg as phosphorous.
303 Excluding products (other than white chocolate) conforming to the Codex stan
87-1981.
304 For use only in breaded or batter coatings in products conforming to the Codex
stan 166-1989, singly or in combination: INS 160a(i), 160a(iii), 160e, 160f and
160a(ii).
305 for use in breading or batter coatings in products conforming to the Codex stan
166-1989 only at 25 mg/kg as norbixin.
306 Excluding products conforming to the Codex stan 189-1993, the Codex stan 222-
2001, the Codex stan 236-2003, the Codex stan 312-2003, and the Codex stan
315-2014.
307 Excluding raw squid.
308 For use in raw mollusks only.
309 For use in breaded or battered foods applied to non-standardized foods only.
90-1981 at 250 mg/kg.
311 For use in terrine only.
312 For use in tsukudani and surimi products only.
313 For use in products conforming to the CODEX STAN 222-2001.
314 For use in yeast extracts.
315 Singly or in combination: INS 300, 301, 302 and 304.
316 Within the limit for sodium specified in the Codex stan 156-1987: singly or in
combination with other sodium containing additives.
317 As ascorbic acid.
318 In dry cereal only.
321 For use in powdered mixes only.
211-1999.
323 For use as firming agent.
324 For use in aloe vera only.
325 For general use in surimi products.
326 For use in fresh meat, poultry and game products only.
327 For use in fish products cooked in soy sauce.
328 Singly or in combination with other thickeners.
329 Use level in milk and soy based products only.
330 Except for use in canned products.
331 For non-standardized foods: for use in minced fish, shrimps and prawns only.
332 For general use as a glazing agent.
333 In foods conforming to the Codex stan 311-2013, for use in reduced oxygen
packaged products in smoked fish and smoke-flavored fish products only.
334 For salted fish with a salt content of greater than or equal to 18 percent during
processing.
335 For use in products containing vegetable protein only.
336 For use in Chinese plum juices only.
337 For use in products conforming to the Codex stan 117-1981 at 50 mg/kg.
338 For use in products conforming to the Codex stan 117-1981 singly or in
combination: INS 200, 202, 203, 210, 211, 212 and 213 at 500 mg/kg as sorbic
acid (INS 200-203) or as benzoic acid (INS 210-213).
339 Excluding use for canned bouillons and consommés.
340 Except for products not conforming to the Codex stan 117-1981 at 100 mg/kg.
341 For use in products conforming to the Codex stan 117-1981 singly or in
combination: INS 160a(ii), 160e and 160f at 50 mg/kg.
342 For use of INS 141(i) only in products conforming to the Codex stan 117-1981.
343 For use in products conforming to the Codex stan 117-1981: INS 339(i), 339(ii),
339(iii), 340(i), 340(ii), 340(iii), 450(i), 450(ii), 450(iii), 450(v), 451(i), 451(ii),
452(i) and 452(ii) as acidity regulators at 440 mg/kg as phosphorus; INS 341(i),
341(ii) and 341(iii) as anticaking agents at 800 mg/kg as phosphorus on the dry
matter basis in dehydrated products only; and INS 450(vi) and INS 452(iv) as
emulsifiers, stabilizers, and thickeners at 1320 mg/kg as phosphorus.
344 For use of INS 101(i) only in products conforming to the Codex stan 117-1981.
345 For use in products conforming to the Codex stan 117-1981: INS 473 and INS
474 singly or in combination at 2000 mg/kg.
346 For use in products conforming to the Codex stan 117- 1981: INS 307a, 307b and
INS 307c singly or in combination at 50 mg/kg.
347 Excluding plain products.
348 Singly or in combination: INS 473, INS 473a and INS 474.
349 For use at 7,000 mg/kg in bakery cream fillings only.
350 For use at 10,000 mg/kg in cream powder analogues only.
351 Only for use in products conforming to the Codex stan 275- 1973.
352 Except for use at 6,000 mg/kg in products with > 20% fat content.
353 On dry basis.
354 For use at 2,000 mg/kg in flavored products conforming to the Codex stan 243-
2003 only.
355 For use at 10,000 mg/kg in flavored products conforming to the Codex stan 243-
2003 only.
356 Excluding virgin or cold pressed oils.
357 For use in refined olive oil, olive oil, refined olive-pomace oil and olivepomace
oil at 200 mg/kg to restore natural tocopherol lost in production.
358 For use in fish oils at 6,000 mg/kg, singly or in combination.
359 Excluding dairy fat spreads with ≥ 70% milk fat content.
360 In dairy fat spreads limited to products with < 70% fat content or baking purposes
361 For use at 5,000 mg/kg as tartaric acid in products conforming to the Codex stan
253-2006.
362 Excluding plain products conforming to the Codex stan 243-2004.
363 For use at 50,000 mg/kg for emulsified oils used in the production of noodles or
bakey products.
364 Singly or in combination.
365 On a casings basis.
366 10,000 mg/kg in imitation chocolate with >5% water content.
367 For use at 10,000 mg/kg in candy containing not less than 10% oil.
368 For use at 10,000 mg/kg in whipped decorations.
369 For use in granola-type breakfast cereals only.
370 For use in noodles, skin or crusts for spring rolls, wontons, and shou mai only.
371 For use at 10,000 mg/kg in boiled noodles only.
372 For use in rolls only.
373 For use in sausage only.
374 For use in cooked frozen meat products only.
375 Excluding products conforming to the Codex stan 87-1981 except for white
chocolate, where ascorbyl palmitate (INS 304) may be used only as an
antioxidant at 200 mg/kg calculated on a fat content basis.
376 For use in hydrolyzed protein and/or amino acid based infant formula only.
377 For products conforming to the Codex stan 89-1981, the Codex stan 98-1981 and
the Codex stan 88-1981, use is limited to ready-to-eat products which require
refrigeration.
378 For use in liquid infant formula only.
379 For use in hydrolyzed protein and/or amino acid based liquid infant formula only.
380 For use in powdered infant formula at 7,500 mg/kg.
381 As consumed.
382 For use only in smoked fish and smoke-flavored fish products conforming to the
Codex stan 311-2013.
383 For use in gelatin powder only.
384 On a gelatin powder basis.
385 As a humectant for wetting of fumaric acid (INS 297).
386 For use in the Codex stan 115-1981 at 500 mg/kg, singly or in combination with
other emulsifiers.
387 For use at 20000 mg/kg in powdered sugar for fine bakery wares.
388 Excluding bread prepared solely with wheat flour, water, yeast or leaven, and
salt.
389 For use at 500 mg/kg in products containing nut paste.
390 For use as an antioxidant for non-standardized food and for raw chilled shucked
mollusks conforming to the Codex stan 292-2008.
391 For non-standardized food and for minced fish flesh only in products conforming
to the Codex stan 165-1989.
392 For non-standardized food and for products conforming to the Codex stan 292-
2008: for use as an antioxidant for raw frozen molluscs.
393 For use on Quick Frozen Scallop Meat and Quick Frozen Roe-on Scallop Meat
Processed with phosphates conforming to the Codex stan 315-2014 as follows:
the following phosphates at 2200 mg/kg as phosphorus for use as acidity
regulators: INS 338, 339(i, ii, iii), 340(i, ii, iii), 341(i, ii, iii), 342(i, ii), 343(i, ii,
iii), 450(i, ii, iii, v, vi, vii, ix), 451(i, ii) and 452(i, ii, iii, iv, v); the following for
use as humectants: INS 339(i, ii, iii), 340(i, ii, iii), 341(i, ii, iii), 450(i, ii, iii, v,
vii), 451(i, ii), 452(i, ii, iii, iv, v) and 542; the following for use as sequestrants:
INS 338, 339(i, ii, iii), 340(i, ii, iii), 341(i), 450(i, ii, iii, v, vi, vii), 451(i, ii) and
452(i, ii, iii, iv, v); and the following for use as stabilizers: INS 339(i, ii, iii),
340(i, ii, iii), 341(i, ii, iii), 342(i, ii), 343(i, ii, iii), 450(i, ii, iii, v, vi, vii, ix), 451(i,
ii), 452(i, ii, iii, iv, v) and 542.
394 For use in non-standardized food; and in products conforming to the Codex stan
92-1981, the Codex stan 95- 1981, the Codex stan 165-1989 and the Codex stan
190-1995 as humectants at 2200 mg/kg as phosphorous: INS 339(i, ii, iii), 340(i,
ii, iii), 341(i, ii), 450(iii, v, vii), 452(i, ii), 452(i, ii, iii, iv, v) and 542.
395 For use in heat-treated products conforming to the Codex stan 92-1981.
396 For products conforming to the Codex stan 96-1981 and the Codex stan 97-1981,
use is limited to ready-to-eat products which require refrigeration.
397 For use at 1000 mg/kg in non-UHT and non-sterilised buttermilk.
399 For use in products conforming to the Codex stan 243-2003 at 10,000 mg/kg.
403 Excluding fermented milks and drinks not heat-treated after fermentation.
404 For use in energy-reduced products or products with no added sugar conforming
to the Codex stan 243-2003 at 400 mg/kg.
407 For use in non-flavored vitamin and mineral fortified fluid milks only.
408 Only for use as an emulsifier in products conforming to the Codex stan 328-2017,
or as an antifoaming agent in oils and fats for deep frying conforming to the
Codex stan 19-1981.
409 For use only in products intended for further processing or special dietary uses,
reduced or low sugar content, or where sweetening properties have been replaced
wholly or partially by food additive sweeteners.
410 Excluding lactose reduced milks.
411 Except for use in lactose reduced milks at 500 mg/kg.
412 For use in fish sausage only.
413 INS 452(i-v) only in products conforming to the Codex stan 222-2001.
414 For use in marinated products only.
415 For use in pickled products only.
416 Tocopherol concentrate, mixed (INS 307b) only.
417 For use in capsule and tablet form.
418 For use at 6,000 mg/kg, singly or in combination, on the basis of fish oils.
419 For use only in ready-to-eat products that require refrigeration.
420 Except for use at 700 mg/kg in smoked molluscs and salted molluscs.
421 For use in pastes and condiment products containing plant-derived oils only.
422 For use in curry roux only.
423 For use in dashi and furikake only.
424 For general use as a glazing agent.
425 Singly or in combination: INS 473 and INS 473a.
426 For use in concentrated marinades applied to food at 20,000 mg/kg.
427 For use in concentrated marinades applied to food at 10,000 mg/kg.
428 As residue in biscuits and rusks.
429 For use in canned coffee with milk at 2000 mg/kg.
430 Only for use in emulsified liquors.
431 Excluding use in whiskey.
432 For use in doughs used in cereal based savory snacks only.
433 For use in rice crackers and potato snacks only.
434 Carry-over from use as an antioxidant in flavors, colors, juice ingredients and
435 For use of INS 102, INS 110, INS 123 and INS 124 singly or in combination up
to a maximum level of 30 mg/kg in the final product as colors only for the
purpose of restoring color lost in processing for products conforming to the
Codex stan 37-1991.
436 For use as acidity regulators only: in products conforming to the Codex stan 37-
1991 only INS 338 is permitted up to a maximum of 540 mg/kg as phosphorus; in
products conforming to the Codex stan 70-1981, INS 450(i) is permitted up to a
maximum of 4,400 mg/kg as phosphorus (including natural phosphates); in
products conforming to the Codex stan 90-1981 only INS 338 and INS 450(i) are
permitted up to a maximum of 4,400 mg/kg, singly or in combination, as
phosphorus (including natural phosphates).
437 Excluding use in smoke-dried fish conforming to the Codex stan 311-2013.
438 Only for use as emulsifier or stabilizer.
439 For UHT milk from non-bovine species only.
550 Maximum limit for aluminium coming from all aluminium lakes of INS 120 10
mg/kg. No other aluminium lakes may be used.
mg/kg.
552 Maximum limit for aluminium coming from all aluminium lakes 120 mg/kg.
554 Maximum limit for aluminium coming from all aluminium lakes 70 mg/kg and
maximum limit only for microsweets shall be 40 mg/kg.
mg/kg. No other aluminium lakes may be used.
558 Only preserves of red fruit.
559 Only preserves of red fruit and vegetable, excluding olive oils.
560 Only mostarda di frutta, only preserves of red fruit and seaweed based fish roe
analogues.
561 Excluding chestnut purée.
562 Excluding prune purée.
564 As P2O5.
565 For use in products with a poultry and game content less than 80%
566 The unit is mg/l, ready for consumption prepared following manufacturers’
instructions
567 Excluding products in categories milk and milk products, edible ices, fruits and
vegetables.
568 Excluding products in categories 05.1, 05.3 and 05.4 of Appendix 4.
569 Only for the surface treatment of citrus fruits, melons, papayas, mangoes, avocados and papayas
XS13 Excluding products conforming to the Codex stan 13-1981.

XS257R Excluding products conforming to the Codex stan 257R-2007.
APPENDIX 3
LIST OF PERMITTED FOOD ADDITIVES AND FOODS IN WHICH FOOD ADDITIVES

ARE USED UNDER GMP
1. List of food additives used under GMP
No. INS Name of additive

1 140 Chlorophylls
2 150a Caramel I – plain caramel
3 160d(i) Lycopene, synthetic
4 160d(ii) Lycopene, tomato
5 160d(iii) Lycopene, Blakeslea trispora
6 161b(iii) Lutein esters from Tagetes erecta
7 162 Beet red
8 170(i) Calcium carbonate
9 171 Titanium dioxide
10 260 Acetic acid, glacial
11 261(i) Potassium acetate
12 262(i) Sodium acetate
13 263 Calcium acetate
14 270 Lactic acid, L-, D- and DL-
15 280 Propionic acid
16 281 Sodium propionate
17 282 Calcium propionate
18 283 Potassium propionate
19 290 Carbon dioxide
20 296 Malic acid, DL-
21 297 Fumaric acid
22 300 Ascorbic acid, L-
23 301 Sodium ascorbate
24 302 Calcium ascorbate
25 315 Erythorbic Acid (Isoascorbic acid)
26 316 Sodium erythorbate (Sodium isoascorbate)
27 322(i) Lecithin
28 325 Sodium lactate
29 326 Potassium lactate
30 327 Calcium lactate
31 329 Magnesium lactate, DL-
32 330 Citric acid
33 331(i) Sodium dihydrogen citrate
34 331(iii) Trisodium citrate
35 332(i) Potassium dihydrogen citrate
36 332(ii) Tripotassium citrate
37 333(iii) Tricalcium citrate
38 350(i) Sodium hydrogen DL-malate
39 350(ii) Sodium DL-malate
40 352(ii) Calcium malate, DL-
41 365 Sodium fumarates
42 380 Triammonium citrate
43 400 Alginic acid
44 401 Sodium alginate
45 402 Potassium alginate
46 403 Ammonium alginate
47 404 Calcium alginate
48 406 Agar
49 407 Carrageenan
50 407a Processed eucheuma seaweed (PES)
51 410 Carob bean gum
52 412 Guar gum
53 413 Tragacanth gum
54 414 Gum arabic (Acacia gum)
55 415 Xanthan gum
56 416 Karaya gum
57 417 Tara gum
58 418 Gellan gum
59 420(i) Sorbitol
60 420(ii) Sorbitol syrup
61 421 Mannitol
62 422 Glycerol
63 423 Octenyl succinic acid (OSA) modified gum arabic
64 424 Curdlan
65 425 Konjac flour
66 427 Cassia gum
67 440 Pectins
68 457 Cyclodextrin, alpha-
69 458 Cyclodextrin, gamma-
70 460(i) Microcrystalline cellulose (Cellulose gel)
71 460(ii) Powdered cellulose
72 461 Methyl cellulose
73 462 Ethyl cellulose
74 463 Hydroxypropyl cellulose
75 464 Hydroxypropyl methyl cellulose
76 465 Methyl ethyl cellulose
77 466 Sodium carboxymethyl cellulose (Cellulose gum)
78 467 Ethyl hydroxyethyl cellulose
79 468 Cross-linked sodium carboxymethy cellulose (Cross-linked- cellulose gum)
Sodium carboxymethyl cellulose, enzymatically hydrolysed (Cellulose gum,
80 469
enzymatically hydrolyzed)
Salts of myristic, palmitic and stearic acids with ammonia, calcium,
81 470(i)
potassium and sodium
82 470(ii) Salts of oleic acid with calcium, potassium and sodium
83 470(iii) Magnesium stearate
84 471 Mono- and di-glycerides of fatty acids
85 472a Acetic and fatty acid esters of glycerol
86 472b Lactic and fatty acid esters of glycerol
87 472c Citric and fatty acid esters of glycerol
88 500(i) Sodium carbonate
89 500(ii) Sodium hydrogen carbonate
90 500(iii) Sodium sesquicarbonate
91 501(i) Potassium carbonate
92 501(ii) Potassium hydrogen carbonate
93 503(i) Ammonium carbonate
94 503(ii) Ammonium hydrogen carbonate
95 504(i) Magnesium carbonate
96 504(ii) Magnesium hydroxide carbonate
97 507 Hydrochloric acid
98 508 Potassium chloride
99 509 Calcium chloride
100 510 Ammonium chloride
101 511 Magnesium chloride
102 514(i) Sodium sulfate
103 514(ii) Sodium hydrogen sulfate
104 515(i) Potassium sulfate
105 516 Calcium sulfate
106 518 Magnesium sulfate
107 524 Sodium hydroxide
108 525 Potassium hydroxide
109 526 Calcium hydroxide
110 527 Ammonium hydroxide
111 528 Magnesium hydroxide
112 529 Calcium oxide
113 530 Magnesium oxide
114 551 Silicon dioxide, amorphous
115 552 Calcium silicate
116 553(i) Magnesium silicate, synthetic
117 553(iii) Talc
118 575 Glucono delta-lactone
119 576 Sodium gluconate
120 577 Potassium gluconate
121 578 Calcium gluconate
122 580 Magnesium gluconate
123 620 Glutamic acid, L(+)-
124 621 Monosodium L-glutamate
125 622 Monopotassium L-glutamate
126 623 Calcium di-L-glutamate
127 624 Monoammonium L-glutamate
128 625 Magnesium di-L-glutamate
129 626 Guanylic acid, 5'-
130 627 Disodium 5'-guanylate
131 628 Dipotassium 5'-guanylate
132 629 Calcium 5'-guanylate
133 630 Inosinic acid, 5'-
134 631 Disodium 5'-inosinate
135 632 Potassium 5’-inosinate
136 633 Calcium 5'-inosinate
137 634 Calcium 5'-ribonucleotides
138 635 Disodium 5'-ribonucleotides
139 941 Nitrogen
140 942 Nitrous oxide
141 953 Isomalt (Hydrogenated isomaltulose)
142 957 Thaumatin
143 964 Polyglycitol syrup
144 965(i) Maltitol
145 965(ii) Maltitol syrup
146 966 Lactitol
147 967 Xylitol
148 968 Erythritol
149 1102 Glucose oxidase
150 1104 Lipases
151 1200 Polydextroses
152 1202 Polyvinylpyrrolidone, insoluble
153 1204 Pullulan
154 1400 Dextrins, roasted starch
155 1401 Acid-treated starch
156 1402 Alkaline treated starch
157 1403 Bleached starch
158 1404 Oxidized starch
159 1405 Starches, enzyme treated
160 1410 Monostarch phosphate
161 1412 Distarch phosphate
162 1413 Phosphated distarch phosphate
163 1414 Acetylated distarch phosphate
164 1420 Starch acetate
165 1422 Acetylated distarch adipate
166 1440 Hydroxypropyl starch
167 1442 Hydroxypropyl distarch phosphate
168 1450 Starch sodium octenyl succinate
169 1451 Acetylated oxidized starch
170 1518 Triacetin
171 1100(i) alpha-Amylase from Aspergillus oryzae var.
172 1100(ii) alpha-Amylase from Bacillus stearothermophilus
173 1100(iii) alpha-Amylase from Bacillus subtilis
174 1100(iv) alpha-Amylase from Bacillus megaterium expressed in Bacillus subtilis
alpha-Amylase from Bacillus stearothermophilus expressed in Bacillus
175 1100(v)
subtilis
176 1100(vi) Carbohydrase from Bacillus licheniformis
177 1101(i) Protease from Aspergillus orizae var.
178 1101(ii) Papain
179 1101(iii) Bromelain
180 1504(i) Cyclotetraglucose
181 1504(ii) Cyclotetraglucose syrup
2. Foods in which additives are used under GMP
Food category No. Food category

01.1.4 Flavored fluid milk drinks
01.2.1.2 Fermented milks (plain), heat-treated after fermentation (For food additives
in Section 1 Appendix 3 used as acidity regulators, packaging gas,
stabilizers or thickeners)
01.3 Condensed milk and analogues (plain)
01.4.3 Clotted cream (plain)
01.4.4 Cream analogues
01.5 Milk powder and cream powder and powder analogues (plain)
01.6.1 Unripened cheese
01.6.2 Ripened cheese
01.6.4 Processed cheese
01.6.5 Cheese analogues
01.7 Dairy-based desserts (e.g. pudding, fruit or flavored yoghurt)
01.8.1 Liquid whey and whey products, excluding whey cheeses
02.2.2 Fat spreads, dairy fat spreads and blended spreads
02.3 Fat emulsions mainly of type oil-in-water, including mixed and/or flavored
products based on fat emulsions
02.4 Fat-based desserts excluding dairy-based dessert products of food category
01.7
03.0 Edible ices, including sherbet and sorbet
04.1.2 Processed fruit
04.2.2.2 Surface-treated fresh vegetables, (including mushrooms and fungi, roots and
tubers, pulses and legumes, and aloe vera), seaweeds and nuts and seeds.
04.2.2.3 Vegetables (including mushrooms and fungi, roots and tubers, pulses and
legumes, and aloe vera), and seaweeds in vinegar, oil, brine, or soybean
sauce.
04.2.2.4 Canned or bottled (pasteurized) or retort pouch vegetables (including
mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera),
and seaweeds.
04.2.2.5 Vegetable (including mushrooms and fungi, roots and tubers, pulses and
legumes, and aloe vera), seaweed, and nut and seed purees and spreads (e.g.
peanut butter).
04.2.2.6 Vegetable (including mushrooms and fungi, roots and tubers, pulses and
legumes, and aloe vera), seaweed, and nut and seed pulps and preparations
(e.g. vegetable desserts and sauces, candied vegetables) other than food
category 04.2.2.5.
04.2.2.8 Cooked or fried vegetables (including mushrooms and fungi, roots and
tubers, pulses and legumes, and aloe vera), and seaweeds
05.0 Confectionery
06.3 Breakfast cereals, including rolled oats
06.4.3 Pre-cooked pastas and noodles and like products
06.5 Cereal and starch based desserts (e.g. rice pudding, tapioca pudding, etc.)
06.6 Batters (e.g. for breading or batters for fish or poultry)
06.7 Pre-cooked or processed rice products, including rice cakes (Oriental type
only)
06.8 Soybean products (excluding soybean-based seasonings and condiments of
food category 12.9)
07.0 Bakery wares
08.2 Processed meat, poultry, and game products in whole pieces or cuts
08.3 Processed comminuted meat, poultry, and game products
08.4 Edible casings (e.g., sausage casings)
09.3 Semi-preserved fish and fish products, including molluscs, crustaceans, and
echinoderms
09.4 Fully preserved, including canned or fermented fish and fish products,
including molluscs, crustaceans, and echinoderms
10.2.3 Dried and/or heat coagulated egg products
10.3 Preserved eggs, including alkaline, salted, and canned eggs
10.4 Egg-based desserts (e.g. custard)
11.6 Table-top sweeteners, including those containing high-intensity sweeteners
12.2.1 Herbs and spices (excluding herbs)
12.2.2 Seasonings and condiments
12.3 Vinegars
12.4 Mustards
12.5 Soups and broths
12.6 Sauces and like products
12.7 Salads (e.g. macaroni salad, potato salad) and sandwich spreads excluding
cocoa-and nut-based spreads of food categories 04.2.2.5 and 05.1.3
12.8 Yeast and like products
12.9 Soybean-based seasonings and condiments
12.10 Protein products other than from soybeans
13.3 Dietetic foods intended for special medical purposes (excluding products of
food 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 based on vitamin and mineral elements
14.1.4 Water-based flavored drinks, including "sport," “energy,” or "electrolyte"
drinks and particulated drinks
14.2.1 Beer and malt beverages
14.2.2 Cider and perry
14.2.4 Wines (other than grape)
14.2.5 Mead
14.2.6 Distilled spirits containing more than 15% alcohol
14.2.7 Aromatized alcoholic beverages (e.g. beer, wine and spirituous cooler-type
beverages)
15.0 Ready-to-eat savouries
16.0 Prepared foods - not included in the other food categories 01-15
APPENDIX 4
FOOD CATEGORY DESCRIPTORS

Food category No. Food category Descriptor

01.0 Dairy products and Includes all types of dairy products that are
analogues, excluding derived from the milk of any milking animal
products of food category (e.g. cow, sheep, goat, buffalo). In this
02.0 category, with the exception of food category
1.1.4, a “plain” product is one that is not
flavored, nor contains fruit, vegetables or
other non-dairy ingredients, nor is mixed
with other non-dairy ingredients, unless
permitted by relevant standards. Analogues
are products in which milk fat has been
partially or wholly replaced by vegetable fats
or oils.
01.1 Fluid milk and milk products Includes all plain and flavored fluid milks
based on skim, part-skim, low-fat and whole
milk, excluding plain fermented products and
plain renneted milk products of food
category 1.2. Fluid milks are 'milk products'
as defined in CODEX STAN 206-1999, that
are obtained by the processing of milk, and
may contain food additives and other
ingredients functionally necessary for
processing. Raw milk (“milk” as defined in
CODEX STAN 206- 1999) shall not contain
any food additives.
01.1.1 Fluid milk (plain) Plain fluid milk obtained from milking
animals (e.g., cows, sheep, goats, buffalo)
that has been processed. Includes
pasteurized, ultra-high temperature (UHT)
treated, sterilized, homogenized, or fat
adjusted milk. Includes, but is not limited to,
skim, part-skim, low-fat and whole milk.
01.1.2 Other fluid milks (plain) Includes all plain fluid milk, excluding
products of food categories 01.1.1 Fluid milk
(plain), 01.1.3 Fluid buttermilk (plain), and
01.2 Fermented and renneted milk products
(plain). Includes, but is not limited to, plain
recombined fluid milks, plain reconstituted
fluid milks, plain composite milks, non-
flavored vitamin and mineral fortified fluid
milks, protein adjusted milks, lactose
reduced milk, and plain milk-based
beverages. In this food category, plain
products contain no added flavoring nor
other ingredients that intentionally impart
flavor, but may contain other non-dairy
ingredients.
01.1.3 Fluid buttermilk (plain) Fluid buttermilk is the nearly milkfat-free
fluid remaining from the butter-making
process (i.e. churning fermented or non-
fermented milk and cream). Fluid buttermilk
is also produced by fermentation of fluid
skim milk, either by spontaneous souring by
the action of lactic acid-forming or aroma-
forming bacteria, or by inoculation of heated
milk with pure bacterial cultures (cultured
buttermilk). Fluid buttermilk may be
pasteurized or sterilized.
01.1.4 Flavored fluid milk drinks Includes all mixes and ready-to-drink
fermented or not fermented milk-based
drinks with flavorings and/or food
ingredients that intentionally impart flavor,
excluding mixes for cocoa (cocoa-sugar
mixtures, category 05.1.1). Examples,
include but are not limited to, chocolate milk,
chocolate malt drinks, strawberry-flavored
yoghurt drink, lactic acid bacteria drinks,
whey-based drinks, and lassi (liquid obtained
by whipping curd from the lactic acid
fermentation of milk, and mixing with sugar
or intense sweetener).
01.2 Fermented and renneted milk Includes all plain fermented or renneted
products (plain) products based on skim, part-skim, low-fat
and whole milk, excluding food category
01.1.4. Flavored products are included in
01.1.4 (beverages) and 01.7 (desserts).
01.2.1 Fermented milks (plain) Includes all plain products, including fluid
fermented milk, acidified milk and cultured
milk. Plain yoghurt and plain drinks based on
fermented milk, which do not contain
flavoring or colors, may be found in one of
the sub-categories of 01.2.1 depending on
whether it is heat-treated after fermentation
or not.
01.2.1.1 Fermented milks (plain), not Includes fluid and non-fluid plain products,
heat treated after such as yoghurt and plain drinks based on
fermentation fermented milk.
01.2.1.2 Fermented milks (plain), Products similar to that in 01.2.1.1, except
heat-treated after that they have been heat-treated (e.g.
fermentation sterilized or pasteurized) after fermentation.
01.2.2 Renneted milk (plain) Plain, coagulated milk produced by the
action of milk coagulating enzymes. Includes
curdled milk. Flavored renneted milk
products are found in category 01.7.
01.3 Condensed milk and Includes plain and sweetened types of
analogues (plain) condensed milk, evaporated milk, and their
analogues (including beverage whiteners).
Includes products based on skim, part-skim,
low-fat and whole milk, blends of evaporated
skimmed milk and vegetable fat, and blends
of sweetened condensed skimmed milk and
vegetable fat.
01.3.1 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 accomplished by
heating. Includes partially dehydrated milk,
evaporated milk, sweetened condensed milk,
and khoa (cow or buffalo milk concentrated
by boiling).
01.3.2 Beverage whiteners Milk or cream substitute consisting of a
vegetable fat-water emulsion in water with
milk protein and lactose or vegetable proteins
for use in beverages such as coffee and tea.
Also includes the same type of products in
Includes condensed milk analogues, blends
of evaporated skimmed milk and vegetable
fat and blends of sweetened condensed
skimmed milk and vegetable fat.
01.4 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.
Flavored cream products are found in 01.1.4
(beverages) and 01.7 (desserts).
01.4.1 Pasteurized cream (plain) Cream subjected to pasteurization by
appropriate heat treatment or made from
pasteurized milk Includes milk cream and
“half-and-half.”
01.4.2 Sterilized and UHT creams, Includes every cream, regardless of fat
whipping and whipped content, which has undergone a higher heat-
creams, and reduced fat treatment than pasteurization. Also includes
creams (plain) pasteurized creams with a reduced fat
content, as well as every cream intended for
whipping or being whipped. Sterilized cream
is subjected to appropriate heat-treatment in
the container in which it is presented to the
consumer. Ultra-heat treated (UHT) or
ultrapasteurized cream is subjected to the
appropriate heat treatment (UHT or
ultrapasteurization) in a continuous flow
process and aseptically packaged. Cream
may also be packaged under pressure
(whipped cream). Includes whipping cream,
heavy cream, whipped pasteurized cream,
and whipped cream-type dairy toppings and
fillings. Creams or toppings with partial or
total replacement of milkfat by other fats are
included in sub-category 01.4.4 (cream
analogues).
01.4.3 Clotted cream (plain) 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 (01.1.3)).
01.4.4 Cream analogues Cream substitute consisting of a vegetable
fat-water emulsion in liquid or powdered
form for use other than as a beverage
whitener (01.3.2). Includes instant whipped
cream toppings and sour cream substitutes.
01.5 Milk powder and cream Includes plain milk powders, cream powders,
powder and powder or combination of the two, and their
analogues (plain) analogues. Includes products based on skim,
part-skim, low-fat and whole milk.
01.5.1 Milk powder and cream Milk products obtained by partial removal of
powder (plain) water from milk or cream and produced in a
powdered form. Includes casein and
caseinates.
01.5.2 Milk and cream powder Products based on a fat-water emulsion and
analogues dried for use other than as a beverage
whitener (01.3.2). Examples include
imitation dry cream mix and blends of
skimmed milk and vegetable fat in powdered
form.
01.6 Cheese and analogues Cheese and cheese analogues are products
that have water and fat included within a
coagulated milkprotein structure. Products
such as cheese sauce (12.6.2), cheese-
flavored snacks (15.1), and composite
prepared foods containing cheese as an
ingredient (e.g. macaroni and cheese; 16.0)
are categorized elsewhere.
01.6.1 Unripened cheese Unripened cheese, including fresh cheese, is
ready for consumption soon after
manufacture. Examples include 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 and
scamorza cheeses and paneer (milk protein
coagulated by the addition of citric acid 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. Most
products are plain, however, some, such as
cottage cheese and cream cheese, may be
flavored or contain ingredients such as fruit,
vegetables or meat. E.g. Ripened cream
cheese, where cream is a qualifier for a high
fat content.
01.6.2 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 biochemical and 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 extra-hard. Includes cheese
in brine, which is a ripened semi-hard to soft
cheese, white to yellowish in color with a
compact texture, and without actual rind that
has been preserved in brine until presented to
the consumer.
01.6.2.1 Ripened cheese, includes Refers to ripened (including mould-ripened)
rind cheese, including rind, or any part thereof,
such as cut, shredded, grated or sliced
cheese. Examples of ripened cheese include:
blue cheese, brie, gouda, havarti, hard grating
cheese, and Swiss cheese.
01.6.2.2 Rind of ripened cheese Refers to the rind only of the cheese. The
rind of the cheese is the exterior portion of
the cheese mass that initially has the same
composition as the interior portion of the
cheese, but which may dry after brining and
ripening.
01.6.2.3 Cheese powder (for Dehydrated product prepared from a variety
reconstitution; e.g. for cheese or processed cheese. Does not include grated
sauces) or shredded cheese (01.6.2.1 for variety
cheese; 01.6.4 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.
01.6.3 Whey cheese A solid or semi-solid product obtained by
concentration of whey with or without the
addition of milk, cream or other materials of
milk origin, and moulding of the
concentrated product. Includes the whole
cheese and the rind of the cheese. Different
from whey protein cheese (01.6.6).
01.6.4 Processed cheese Product with a very long shelf life obtained
by melting and emulsifying cheese. Includes
products manufactured by heating and
emulsifying mixtures of cheese, milkfat, milk
protein, milk powder, and water in different
amounts. Products may contain other 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. Cheese
treated by these mechanical processes
01.6.4.1 Plain processed cheese Processed cheese product that does not
contain added flavors, seasonings, fruit,
vegetables and/or meat. Examples include:
American cheese, requeson.
01.6.4.2 Flavored processed cheese, Processed cheese product that contains added
including containing fruit, flavors, seasonings, fruit, vegetables and/or
vegetables, meat, etc. meat. Examples include: neufchatel cheese
spread with vegetables, pepper jack cheese,
cheddar cheese spread with wine, and cheese
balls (formed processed cheese coated in
nuts, herbs or spices).
01.6.5 Cheese analogues Products that look like cheese, but in which
milkfat has been partly or completely
replaced by other fats. Includes imitation
cheese, imitation cheese mixes, and imitation
cheese powders.
01.6.6 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. Different
from whey cheese (01.6.3).
01.7 Dairy-based desserts (e.g. Includes ready-to-eat flavored dairy dessert
pudding, fruit or flavored products and dessert mixes. Includes frozen
yoghurt) dairy confections and novelties, and dairy-
based fillings. Includes flavored yoghurt (a
milk product obtained by fermentation of
milk and milk products to which flavors 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 to ice cream with
reduced whole or skim milk content, or made
with nonfat milk), jellied milk, frozen
flavored yoghurt, junket (sweet custard-like
dessert made from flavored 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 khoa (cow or
buffalo milk concentrated by boiling), or
chhena (cow or buffalo milk, heat coagulated
aided by acids like citric acid, lactic acid,
malic acid, etc), sugar or synthetic sweetener,
and other ingredients (e.g. maida (refined
wheat flour), flavors and colors (e.g. peda,
burfee, milk cake, gulab jamun, rasgulla,
rasmalai, basundi). These products are
different from those in food category 03.0.
01.8 Whey and whey products, Includes a variety of whey-based products in
excluding whey cheeses liquid and powdered forms.
01.8.1 Liquid whey and whey Whey is the fluid separated from the curd
products, excluding whey after coagulation of milk, cream, skimmed
cheeses 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.
01.8.2 Dried whey and whey Whey powders are prepared by spray- or
products, excluding whey roller-drying whey or acid whey from which
cheeses the major portion of the milkfat has been
removed.
02.0 Fats and oils, and fat Includes all fat-based products that are
emulsions derived from vegetable, animal or marine
sources, or their mixtures.
02.1 Fats and oils essentially free Edible fats and oils are foods composed
from water mainly of triglycerides of fatty acids from
vegetable, animal or marine sources.
02.1.1 Butter oil, anhydrous milkfat, The milkfat products anhydrous milkfat,
ghee anhydrous butter oil and butter oil are
products derived exclusively from milk
and/or products obtained from milk by a
process that almost completely removes
water and non-fat solids. Ghee is a product
obtained exclusively from milk, cream or
butter by a process that almost completely
removes water and non-fat solids; it has a
specially developed flavor and physical
structure.
02.1.2 Vegetable oils and fats Edible fats and oils obtained from edible
plant sources. Products may be from a single
plant source or marketed and used as blended
oils that are generally designated as edible,
cooking, frying, table or salad oils. Virgin
oils are obtained by mechanical means (e.g.
pressing or expelling), with application of
heat only so as not to alter the natural
composition of the oil. Virgin oils are
suitable for consumption in the natural state.
Cold pressed oils are obtained by mechanical
means without application of heat. Examples
include: virgin olive oil, cottonseed oil,
peanut oil, and vanaspati.
02.1.3 Lard, tallow, fish oil, and All animal fats and oils should be derived
other animal fats from animals in good health at the time of
slaughter and intended for human
consumption. Lard is fat rendered from the
fatty tissue of swine. Edible beef fat is
obtained from fresh bovine fatty tissue
covering the abdominal cavity and
surrounding the kindey and heart, and from
other compact, undamaged fat tissues. Such
fresh fat obtained at the time of slaughter is
the “killing fat.” Prime beef fat (premiere jus
or oleo stock) is obtained by low-heat
rendering (50-55oC) of killing fat and
selected fat trimmings (cutting fat). Secunda
beef fat is a product with typical beef fat
odour and taste obtained by rendering (60-
65oC) and purifying beef fat. Rendered pork
fat is fat obtained from the tissue and bones
of swine. Edible tallow (dripping) is
produced by the rendering of fatty tissue
(excluding trimmings and cutting fat),
attached muscles and bones of bovine
animals or sheep. Fish oils are derived from
suitable sources such as herring, sardines,
sprat, and anchovies. Other examples
include: tallow and partially defatted beef or
pork fatty tissue.
02.2 Fat emulsions mainly of type Include all emulsified products excluding fat-
water-in-oil based counterparts of dairy products and
dairy desserts.
02.2.1 Butter Butter is a fatty product consisting of a
primarily water-in-oil emulsion derived
exclusively from milk and/or products
obtained from milk.
02.2.2 Fat spreads, dairy fat spreads Includes fat spreads (emulsions principally of
and blended spreads the type water and edible fats and oils), dairy
fat spreads (emulsions principally of the type
water-in-milkfat), and blended spreads (fat
spreads blended with higher amounts of
milkfat). Examples include margarine (a
spreadable or fluid water-in-oil emulsion
produced mainly from edible fats and oils);
products derived from butter (e.g.
“butterine,” a spreadable butter blend with
vegetable oils) blends of butter and
margarine; and minarine (a spreadable water-
in-oil emulsion produced principally from
water and edible fats and oils that are not
solely derived from milk). Also includes
reduced fat-based products derived from
milkfat or from animal or vegetable fats,
including reduced-fat counterparts of butter,
margarine, and their mixtures (e.g. three-
quarter fat butter, three-quarter fat margarine,
or threequarter fat butter-margarine blends).
02.3 Fat emulsions mainly of type Includes fat-based counterparts of dairy-
oil-in-water, including mixed based foods excluding dessert products. The
and/or flavored products fat portion of these products are derived from
based on fat emulsions sources other than milkfat (e.g. vegetable fats
and oils). Examples include: imitation milk
(a fat-substituted milk produced from non-fat
milk solids by addition of vegetable fats
(coconut, safflower or corn oil)); non-dairy
whipped cream; non-dairy toppings; and
vegetable cream. Mayonnaise is included in
food category 12.6.1.
02.4 Fat-based desserts excluding Includes fat-based counterparts of dairy-
dairy-based dessert products based desserts, which are found in category
of food category 01.7 01.7. Includes ready-to-eat products and their
mixes. Also includes non-dairy fillings for
desserts. An example is an ice cream-like
product made with vegetable fats.
03.0 Edible ices, including sherbet This category includes water-based frozen
and sorbet desserts, confections and novelties, such as
fruit sorbet, “Italian”- style ice, and flavored
ice. Frozen desserts containing primarily
dairy ingredients are included in food
category 01.7.
04.0 Fruits and vegetables This major category is divided into two
(including mushrooms and categories: 04.1 (Fruit) and 04.2 (Vegetables
fungi, roots and tubers, (including mushrooms and fungi, roots and
pulses and legumes, and aloe tubers, pulses and legumes, and aloe vera),
seaweeds, and nuts and seeds). Each of these
categories is further divided into sub-
categories for fresh and processed products.
04.1 Fruit Includes all fresh (04.1.1) and processed
(04.1.2) products.
04.1.1 Fresh fruit Fresh fruit is generally free of additives.
However, fresh fruit that is coated or cut or
peeled for presentation to the consumer may
contain additives.
04.1.1.1 Untreated fresh fruit Raw fruit presented fresh from harvest.
04.1.1.2 Surface-treated fresh fruit The surfaces of certain fresh fruit are coated
with glazes or waxes or are treated with other
food additives that act as protective coatings
and/or help to preserve the freshness and
quality of the fruit. Examples include apples,
oranges, dates, and longans.
04.1.1.3 Peeled or cut fresh fruit Fresh fruit that is cut or peeled and presented
to the consumer, e.g. in a fruit salad. Includes
fresh shredded or flaked coconut.
04.1.2 Processed fruit Includes all forms of processing other than
peeling, cutting and surface treating fresh
fruit.
04.1.2.1 Frozen fruit Fruit that may be blanched prior to freezing.
The product may be frozen in a juice or sugar
Examples include frozen fruit salad and
frozen strawberries.
04.1.2.2 Dried fruit Fruit from which water is removed to prevent
microbial growth. Includes dried fruit
leathers (fruit rolls) prepared by drying fruit
purees. Examples include dried apple slices,
raisins, dried shredded or flaked coconut, and
prunes.
04.1.2.3 Fruit in vinegar, oil, or brine Includes pickled products such as pickled
plums, mango pickles, lime pickles, pickled
gooseberries, and pickled watermelon rind.
Oriental pickled (“cured” or “preserved”)
fruit products are sometimes referred to as
“candied” fruit. These are not the candied
fruit products of category 04.1.2.7.
04.1.2.4 Canned or bottled Fully preserved product in which fresh fruit
(pasteurized) fruit is cleaned and placed in cans or jars with
natural juice or sugar syrup (including
artificially sweetened syrup) and heat-
sterilized or pasteurized. Includes products
processed in retort pouches. Examples
include: canned fruit salad, and applesauce in
jars.
04.1.2.5 Jams, jellies, marmelades Jams, preserves and conserves are thick,
spreadable products prepared by boiling
whole fruit or pieces of fruit, fruit pulp or
puree, with or without fruit juice or
concentrated 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, except that it is has
a smoother consistency and does not contain
fruit pieces. Marmalade is a thick spreadable
fruit slurry prepared from whole fruit, fruit
pulp or puree (usually citrus), 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, and strawberry jam.
04.1.2.6 Fruit-based spreads (e.g. Includes all other fruit-based spreads, such as
chutney) excluding products apple butter and lemon curd. Also includes
of food category 04.1.2.5 condiment-type fruit products such as mango
chutney and raisin chutney.
04.1.2.7 Candied fruit Includes glazed fruits (fruit treated with a
sugar solution and dried), candied fruit (dried
glazed fruit immersed in a sugar solution and
dried so that the fruit is covered by a candy-
like sugar shell), and crystallized fruit is
prepared (dried glazed fruit rolled in icing or
granulated sugar and dried). Examples
include: cocktail (maraschino) cherries,
candied citrus peel, candied citrons (e.g. used
in holiday fruitcakes), and mostarda di frutta.
04.1.2.8 Fruit preparations, including Fruit pulp is not usually intended for direct
pulp, purees, fruit toppings consumption. It is a slurry of lightly steamed
and coconut milk and strained fresh 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 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 05.4 (sugar- and
chocolate-based toppings) and sugar syrups
(e.g. maple syrup) are included in category
11.4. Coconut milk and coconut cream are
products prepared using a significant 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 of
tamarind 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, flavors, stabilizers and
preservatives), and fruit bars (a mixture of
fruit (mango, pineapple, or guava) pulp
mixed with sugar, flavors and preservatives,
dried into a sheet).
04.1.2.9 Fruit-based desserts, incl. Includes the ready-to-eat products and mixes.
fruit-flavored water-based Includes fruit-flavored gelatine, rote gruze,
desserts frutgrod, fruit compote, nata de coco, and
mitsumame (gelatine-like dessert of agar
jelly, fruit pieces and syrup). This category
does not include fine bakery wares
containing fruit (categories 07.2.1 and
07.2.2), fruit-flavored edible ices (category
03.0), or fruit-containing frozen dairy
desserts (category 01.7).
04.1.2.10 Fermented fruit products Type of pickled product produced by
preservation in salt by lactic acid
fermentation. Examples include: fermented
plums.
04.1.2.11 Fruit fillings for pastries Includes the ready-to-eat products and mixes.
Includes all type of fillings excluding purees
(category 04.1.2.8). These fillings usually
include whole fruit or fruit pieces. Examples
include: cherry pie filling and raisin filling
for oatmeal cookies.
04.1.2.12 Cooked fruit Fruit that is steamed, boiled, baked, or fried,
with or without a coating, for presentation to
the consumer. Examples include: baked
apples, fried apple rings, and peach
dumplings (baked peaches with a sweet
dough covering).
04.2 Vegetables (including Includes all fresh (04.2.1) and processed
mushrooms and fungi, roots (04.2.2) products.
and tubers, pulses and
legumes, and aloe vera),
04.2.1 Fresh vegetables (including Fresh fruit is generally free of additives.
mushrooms and fungi, roots However, fresh vegetables that are coated or
and tubers, pulses and cut or peeled for presentation to the
legumes, and aloe vera), consumer may contain additives.
04.2.1.1 Untreated fresh vegetables Raw vegetables presented fresh from harvest.
(including mushrooms and
fungi, roots and tubers,
pulses and legumes
(including soybeans), and
aloe vera), seaweeds, and
nuts and seeds
04.2.1.2 Surface-treated fresh The surfaces of certain fresh vegetables are
vegetables (including coated with glazes or waxes or are treated
mushrooms and fungi, roots with other food additives that act as
and tubers, pulses and protective coatings and/or help to preserve
legumes, and aloe vera), the freshness and quality of the vegetable.
seaweeds, and nuts and seeds Examples include: avocados, cucumbers,
green peppers and pistachio nuts.
04.2.1.3 Peeled, cut or shredded fresh Fresh vegetables, e.g. peeled raw potatoes,
vegetables (including that are presented to the consumer to be
mushrooms and fungi, roots cooked at home (e.g. in the preparation of
and tubers, pulses and hash brown potatoes).
legumes, and aloe vera),
04.2.2 Processed vegetables Includes all forms of processing other than
(including mushrooms and peeling, cutting and surface treating fresh
fungi, roots and tubers, vegetables.
pulses and legumes, and aloe
vera), seaweeds, and nuts and
seeds
04.2.2.1 Frozen vegetables (including Fresh vegetables are usually blanched and
mushrooms and fungi, roots frozen. Examples include: quick-frozen corn,
and tubers, pulses and quick-frozen French-fried potatoes, quick
legumes, and aloe vera), frozen peas, and quick frozen whole
seaweeds, and nuts and seeds processed tomatoes.
04.2.2.2 Dried vegetables (including Products in which the natural water content
mushrooms and fungi, roots has been reduced below that critical for
and tubers, pulses and growth for microorganisms without affecting
legumes, and aloe vera), the important nutrients. The product may or
seaweeds, and nuts and seeds may not be intended for Includes vegetable
powders that are obtained from drying the
juice, such as tomato powder and beet
powder. Examples include: dried potato
flakes and dried lentil. Examples of Oriental
dried products include: dried sea tangle
(kelp; kombu), dried sea tangle with
seasoning (shiokombu), dried seaweed
(tororo-kombu), dried gourd strips (kampyo),
dried laver (nori), and dried laminariales
(wakame).
04.2.2.3 Vegetables (including Products prepared by treating raw vegetables
mushrooms and fungi, roots with salt solution excluding fermented
and tubers, pulses and soybean products. Fermented vegetables,
legumes, and aloe vera) and which are a type of pickled product, are
seaweeds in vinegar, oil, classified in 04.2.2.7. Fermented soybean
brine, or soybean sauce products are classified in 06.8.6, 06.8.7,
12.9.1, 12.9.2.1 and 12.9.2.3. Examples
include: pickled cabbage, pickled cucumber,
olives, pickled onions, mushrooms in oil,
marinated artichoke hearts, achar, and
piccalilli. Examples of Oriental-style pickled
vegetables include: tsukemono such as rice
bran pickled vegetables (nuka-zuke), koji-
pickled vegetables (koji-zuke), sake lees-
pickled vegetables (kasu-zuke), miso-pickled
vegetables (miso-zuke), soybeansauce-
pickled vegetables (shoyu-zuke), vinegar-
pickled vegetables (suzuke) and brine-
pickled vegetables (shio-zuke). Other
examples include: pickled ginger, pickled
garlic, and chilli pickles.
04.2.2.4 Canned or bottled Fully preserved product in which fresh
(pasteurized) or retort pouch vegetables are cleaned, blanched, and placed
vegetables (including in cans or jars in liquid (e.g. brine, water, oil
mushrooms and fungi, roots or sauce), and heat-sterilized or pasteurized.
Examples include: canned chestnuts, canned
chestnut puree, asparagus packed in glass
jars, canned and cooked pink beans, canned
tomato paste (low acid), and canned tomatoes
(pieces, wedges or whole).
04.2.2.5 Vegetable (including Vegetable purees are finely dispersed slurries
mushrooms and fungi, roots prepared from the concentration of
and tubers, pulses and vegetables, which may have been previously
legumes, and aloe vera), heat-treated (e.g. steamed). The slurries may
seaweed, and nut and seed be filtered prior to packaging. Purees contain
purees and spreads (e.g. lower amounts of solids than pastes (found in
peanut butter) category 04.2.2.6). Examples include: tomato
puree, peanut butter (a spreadable paste made
from roasted and ground peanuts by the
addition of peanut oil), other nut butters (e.g.
cashew butter), and pumpkin butter.
04.2.2.6 Vegetable (including Vegetable pastes and pulps are prepared as
mushrooms and fungi, roots described for vegetable purees (category
and tubers, pulses and 04.2.2.5). However, pastes and pulps have a
legumes, and aloe vera), higher amount of solids, and are usually used
seaweed, and nut and seed as components of other foods (e.g. sauces).
pulps and preparations (e.g. Examples include: potato pulp, horseradish
vegetable desserts and pulp, aloe extract, salsa (e.g. chopped tomato,
sauces, candied vegetables) onion, peppers, spices and herbs), sweet red
other than food category bean paste (an), sweet coffee bean paste
04.2.2.5 (filling), tomato paste, tomato pulp, tomato
sauce, crystallized ginger, and bean-based
vegetable dessert (namagashi).
04.2.2.7 Fermented vegetable Fermented vegetables are a type of pickled
(including mushrooms and product, formed by the action of lactic acid
fungi, roots and tubers, bacteria, usually in the presence of salt.
pulses and legumes, and aloe Traditional Oriental fermented vegetable
vera) and seaweed products, products are prepared by air-drying
excluding fermented soybean vegetables and exposing them to ambient
products of food category temperatures so as to allow the
06.8.6, 06.8.7, microorganisms to flourish; the vegetables
are then sealed in an anaerobic environment
and salt (to generate lactic acid), spices and
seasonings are added. Examples include: red
pepper paste, fermented vegetable products
(some tsukemono other than category
04.2.2.3), kimchi (fermented Chinese
cabbage and vegetable preparation), and
sauerkraut (fermented cabbage). Excludes
fermented soybean products that are found in
food categories 06.8.6 (fermented soybeans
(e.g. natto and tempe)), 06.8.7 (fermented
soybean curd), 12.9.1 (fermented soybean
paste e.g. miso), 12.9.2.1 (fermented soybean
sauce), and 12.9.2.3 (other soybean sauce).
04.2.2.8 Cooked or fried vegetables Vegetables that are steamed, boiled, baked,
(including mushrooms and or fried, with or without a coating, for
fungi, roots and tubers, presentation to the consumer. Examples
pulses and legumes, and aloe include: simmered beans, pre-fried potatoes,
vera) and seaweeds fried okra, and vegetables boiled down in soy
sauce (tsukudani).
05.0 Confectionery Includes all cocoa and chocolate products
(05.1), other confectionery products that may
or may not contain cocoa (05.2), chewing
gum (05.3), and decorations and icings (05.4)
05.1 Cocoa products and This category is divided to reflect the variety
chocolate products including of standardized and non-standardized cocoa-
imitations and chocolate and chocolatebased products.
substitutes
05.1.1 Cocoa mixes (powders) and Includes a variety of products that are used in
cocoa mass/cake the manufacture of other chocolate products
or in the preparation of cocoa-based
beverages. Most cocoa products have their
origin in the cocoa nib, which is obtained
from cocoa beans that have been cleaned and
freed from the shells. Cocoa mass is obtained
from the mechanical disintegration of the nib.
Depending on the desired finished chocolate
product, the cocoa nib or mass may be
treated by an alkalinization process that
mellows the flavor. Cocoa dust is the fraction
of the cocoa bean produced as a product
during winnowing and degerming. Cocoa
powder is produced by reducing the fat
content of cocoa mass or liquor by pressing
(including expeller pressing) and molding
into a cocoa press cake. The cocoa press
cake is disintegrated and ground to cocoa
powder. Cocoa liquor is a homogeneous
flowing paste produced from the 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 to which
flavoring (e.g. vanillin) may be added.
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 for sugar-cocoa confectionery.
Finished cocoa beverages and chocolate milk
are included in category 01.1.4, and most
finished chocolate products are included in
category 05.1.4.
05.1.2 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 and dextrinizing
cocoa starch. Includes products such as
chocolate syrup used to prepare chocolate
milk or hot chocolate. Chocolate syrup
differs from fudge sauce (e.g., for ice cream
sundaes), which is found in category 05.4.
05.1.3 Cocoa-based spreads, Products in which cocoa is mixed with other
including fillings ingredients (usually fat-based) to prepare a
spreadable paste that is used as a spread for
bread or as a filling for fine bakery wares.
Examples include: cocoa butter, fillings for
bonbons and chocolates, chocolate pie
filling, and nut-chocolate based spreads for
bread (Nutellatype product).
05.1.4 Cocoa and chocolate Chocolate is produced from cocoa nibs,
products mass, press cake, powder, or liquor with or
without addition of sugar, cocoa butter,
aroma or flavoring substances, and optional
ingredients (e.g. nuts). Includes chocolate-
covered nuts and fruit (e.g. raisins),
excluding yoghurt-, cereal-, and honey-
covered nuts (category 15.2). Examples
include: bonbons, cocoa butter confectionery
(composed of cocoa butter, milk solids and
sugar), white chocolate, chocolate chips (e.g.
for baking), milk chocolate, cream chocolate,
sweet chocolate, bitter chocolate, enrobing
chocolate, chocolate covered in a sugar-
based “shell” or with colored decorations,
filled chocolate (chocolate with a texturally
distinct center and external coating,
excluding flour confectionery and pastry
products of categories 07.2.1 and 07.2.2) and
composite chocolate (chocolate with added
edible substances excluding flour starch and
fat, unless expressly permitted).
05.1.5 Imitation chocolate, Includes chocolate-like products that may or
chocolate substitute products may not be cocoa-based, but have similar
organoleptic properties as chocolate. E.g.
carob chips.
05.2 Confectionery including hard Includes all types of products that primarily
and soft candy, nougats, etc. contain sugar and analogues and their dietetic
other than food categories counterparts manufactured with nutritive or
05.1, 05.3, and 05.4 non-nutritive high-intensity sweeteners.
Includes hard candy (05.2.1), soft candy
(05.2.2), and nougats and marzipans (05.2.3).
05.2.1 Hard candy Products made from water and sugar (simple
syrup), color and flavor that may or may not
have a filling. Includes: pastilles and
lozenges (rolled, shaped and filled sugar-
based candy).
05.2.2 Soft candy Products include soft, chewy sugar-based
products such as caramels (containing sugar
syrup, fats, color and flavor); jelly-based
candies (e.g., jelly beans, jellied fruit paste
covered in sugar, made from sugar, gelatine,
pectin, color and flavor); and licorice. Also
included are Oriental specialties, such as
sweet bean jelly (yokan) and agar jelly for
mitsumame.
05.2.3 Nougats and marzipans Nougats consist of roasted ground nuts,
sugar, cocoa that may be consumed as is, or
may be used as a filling for chocolate
products. Marzipan is a confection consisting
of almond paste and sugar that may be
shaped and colored for direct consumption,
or may be used as a filling for chocolate
products.
05.3 Chewing gum Product made from natural or synthetic gum
base containing flavors, sweeteners (nutritive
or non-nutritive), aroma compounds, and
other additives. Includes bubble gum and
breath-freshener gum products.
05.4 Decorations (e.g., for fine Includes ready-to-eat icings and frostings for
bakery wares), toppings cakes, cookies, pies and bread and flour
(non-fruit) and sweet sauces confectionery, as well as mixes for these
products. Also includes sugar- and chocolate-
based coatings for candy, confections and
baked goods, such as chocolate coatings for
bonbons and nougat candy, and sugar
coatings for pastilles. Sweet sauces and
toppings include butterscotch sauce for use,
e.g., on ice cream sundaes. These sweet
sauces are different than the syrups (e.g.,
maple, caramel, and flavored syrups for fine
bakery wares ices) included in category 11.4.
Fruit-based toppings are included in 04.1.2.8.
Chocolate sauce is included in 05.1.2.
06.0 Cereals and cereal products Includes unprocessed (06.1) and various
derived from cereal grains, processed forms of cereal and cereal-based
roots and tubers, pulses and products.
legumes, excluding bakery
wares of food category 07.0
06.1 Whole, broken, or flaked Includes whole, husked, unprocessed cereals
grain, including rice and grains. Examples include: barley, corn
(maize), hops (for beer manufacture), oats,
rice (including enriched, instant and
parboiled), sorghum, soybeans, and wheat.
06.2 Flours and starches The basic milled products of cereal grains,
(including soybean powder) roots, tubers, pulses or legumes sold as such
or used as ingredients (e.g., in baked goods).
06.2.1 Flours Flour is produced from the milling of grain,
cereals and tubers (e.g., cassava). Includes
flour pastes for bread and flour
confectionery, flour for bread, pastries,
noodles and pasta, and flour mixes (physical
mixtures of flours from different cereal or
grain sources, which are different from mixes
for bakery goods (dry mixes containing flour
and other ingredients, categories 07.1.6
(mixes for ordinary bakery wares) and 07.2.3
(mixes Examples include: durum wheat
flour, self-rising flour, enriched flour,
instantized flour, corn flour, corn meal, bran,
farina, roasted soybean flour (kinako), konjac
flour (devil’s tongue jelly powder,
konnayaku-ko), and maida (refined wheat
flour).
06.2.2 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.,
tapioca, potato). The polymer consists of
linked anhydro-alpha-D-glucose units.
Native starch is separated by processes that
are specific for each raw material.
06.3 Breakfast cereals, including Includes all ready-to-eat, instant, and regular
rolled oats hot breakfast cereal products. Examples
include: granola-type breakfast cereals,
instant oatmeal, farina, corn flakes, puffed
wheat or rice, 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.
06.4 Pastas and noodles and like This food category was revised, with the
products (e.g. rice paper, rice understanding that there would be few, if any
vermicelli, soybean pastas additives needed in pastas and noodles.
and noodles) Includes all pasta, noodle, and similar
products.
06.4.1 Fresh pastas and noodles and Products that are untreated (i.e., not heated,
like products boiled, steamed, cooked, pre-gelatinized or
frozen) and are not dehydrated. These
products are intended to be consumed soon
after preparation. Examples include: unboiled
noodles, and “skins” or crusts for spring
rolls, “wontons”, and “shuo mai”.
06.4.2 Dried pastas and noodles and Products that are untreated (i.e., not heated,
like products boiled, steamed, cooked, pre-gelatinized or
frozen) and are not dehydrated. Examples
include dried forms of: spaghetti, bean
vermicelli, rice vermicelli, macaroni, and rice
noodles.
06.4.3 Pre-cooked pastas and Products that are untreated (i.e., heated,
noodles and like products boiled, steamed, cooked, pre-gelatinized or
frozen). These products may be sold directly
to the consumer (e.g., pre-cooked, chilled
gnocchi o be heated prior to consumption), or
may be the starch component of prepared
meals (e.g., heat-and-serve frozen dinner
entrees containing spaghetti, macaroni or
noodles; canned spaghetti and meatballs
entrée). Also includes instant noodles
(sokuseki-men; e.g., pre-cooked ramen,
udon, rice noodles), that are pre-gelatinized,
heated and dried prior to sale to the
consumer.
06.5 Cereal and starch based Dessert products containing cereal, starch or
desserts (e.g. rice pudding, grain as the main ingredient. Also includes
tapioca pudding) cereal- or starch based fillings for desserts.
Examples include: rice pudding, semolina
pudding, tapioca pudding, rice flour
dumplings (dango), a steamed yeast-
fermented wheat flour dough dessert
(musipan), and a starchy pudding based
dessert (namagashi).
06.6 Batters (e.g. for breading or Products containing flaked or ground cereal
batters for fish or poultry) or grain that when combined with other
ingredients (e.g., egg, water, milk) are used
as a coating for fish or poultry. Products are
usually sold as dry mix of the cereal or grain
component. Examples include breading for
tempura batter. Doughs (e.g., for bread) are
found in 07.1.4, and other mixes (e.g., for
bread or cakes) are found in 07.1.6 and
07.2.3, respectively.
06.7 Pre-cooked or processed rice Products prepared from rice that is soaked,
products, including rice drained, steamed, kneaded and shaped into
cakes (Oriental type only) cake forms (e.g. Japanese mocha, Korean
teuck). Crisp snacks made from rice grains,
also called “rice cakes” are categorized in
15.1, and dessert-type rice cakes are in 06.5.
Category 06.7 would also include processed
rice and enriched rice products, such as pre-
cooked products that are sold canned, chilled
or frozen; and processed rice products sold in
retort pouches. This is to distinguish from
category 06.1 (Whole, broken, or flaked
grain, including rice) that is intended to
include only whole, husked, unprocessed
cereals and grains.
06.8 Soybean products (excluding Includes dried, cooked, fried or fermented
soybean-based seasonings soybean products, and soybean curd
and condiments of food products.
category 12.9)
06.8.1 Soybean-based beverages Products prepared from dried soybeans that
are soaked in water, pureed, boiled and
strained, or prepared from soybean flour,
soybean concentrate, or soybean isolate. In a
number of countries this category includes
products referred to as soybean milk.
Soybean-based beverages may be consumed
as is, or used to prepare other soybean
products, such as those in food categories
06.8.2 (soybean-based beverage film), 06.8.3
(soybean curd (tofu)), 06.8.4 (semi-
dehydrated soybean curd), and 06.8.5
(dehydrated soybean curd (kori tofu)). Also
includes soybean products, such as soybean-
based beverage powder, which is sold as is,
for reconstitution, or as a mix containing a
coagulant that can be reconstituted by the
consumer for preparation of home-made soft
tofu.
06.8.2 Soybean-based beverage film Film formed on the surface of boiling
soybean-based beverage that is dried. It may
be deep-fried or softened Also known as
fuzhu or yuba.
06.8.3 Soybean curd (tofu) Soybean curd is prepared from dried
soybeans that are soaked in water, pureed,
and strained to produce soybean-based
beverage, which is then made into a curd
with a coagulant, and placed in a mould.
Soybean curds may be of a variety of
textures (e.g., soft, semi-firm, firm).
06.8.4 Semi-dehydrated soybean Soybean curd that has been pressed while
curd being moulded into blocks so that some
moisture has been removed, but so that it is
not completely dried (see food category
06.8.5). Semi-dehydrated soybean curd
typically contains 62% water, and has a
chewy texture.
06.8.4.1 Thick gravy-stewed semi- Partially dehydrated soybean curd that is
dehydrated soybean curd cooked (stewed) with a thick sauce (e.g.,
miso sauce). The partially dehydrated
soybean curd typically absorbs the sauce, and
so regains its original texture.
06.8.4.2 Deep fried semi-dehydrated Partially dehydrated soybean curd that is
soybean curd deep-fried. It may be consumed as such, or
cooked (e.g., stewed in sauce) after frying.
06.8.4.3 Semi-dehydrated soybean Partially dehydrated soybean curd prepared
curd, other than food other than by stewing in thick (e.g., miso)
categories 06.8.4.1 and sauce or by deepfrying. Includes grilled
06.8.4.2 products and mashed products that may be
combined with other ingredients (e.g., to
make a patty or a loaf).
06.8.5 Dehydrated soybean curd Soybean curd from which all moisture has
(kori tofu) been removed through the process of
freezing, 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 or simmered
in sauce.
06.8.6 Fermented soybeans (e.g., The product is prepared from soybeans that
natto, tempe) have been steamed and fermented with
certain fungi or bacteria (starter). The soft,
whole beans have a distinctive aroma and
taste. It includes products such as dou chi
(China), natto (Japan), and tempe
(Indonesia).
06.8.7 Fermented soybean curd The product is prepared by forming soybean
curd into a loaf during the fermentation
process. It is a soft, flavored product, either
in red, rice-yellow, or grey-green.
06.8.8 Other soybean protein Other products from soybeans composed
products mainly of soybean protein such as extruded,
textured, concentrated, and isolated soybean
protein.
07.0 Bakery wares Includes categories for bread and ordinary
bakery wares (07.1) and for sweet, salty and
savoury fine bakery wares (07.2).
07.1 Bread and ordinary bakery Includes all types of non-sweet bakery
wares and mixes products and bread-derived products.
07.1.1 Breads and rolls Includes yeast-leavened and specialty breads
and soda bread.
07.1.1.1 Yeast-leavened breads and Includes all types of non-sweet bakery
specialty breads products and bread-derived products.
Examples 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.
07.1.1.2 Soda breads Includes soda breads.
07.1.2 Crackers, excluding sweet The term “cracker” refers to a thin, crisp
crackers wafer, usually of unsweetened dough.
Flavored crackers (e.g. cheese flavored) that
are consumed as snacks are in 15.1.
Examples include: soda crackers, rye crisps,
and matzohs.
07.1.3 Other ordinary bakery Includes all other ordinary bakery wares,
products (e.g. bagels, pita, such as cornbread and biscuits. The term
English muffins) “biscuit” in this category refers to a small
cake of shortened bread, leavened with
baking powder or baking soda. It does not
refer to the British “biscuit,” which is a
“cookie” or “sweet cracker” included in
category 07.2.1.
07.1.4 Bread-type products, Includes bread-based products such as
including bread stuffing and croutons, bread stuffing and stuffing mixes,
bread crumbs and prepared doughs (e.g. for biscuits). Bread
mixes are included in category 07.1.6.
07.1.5 Steamed breads and buns Oriental-style leavened wheat or rice
products that are cooked in a steamer.
Products may be made with or without
filling. In China, products without filling are
called steamed bread (mantou), and those
with filling are called steamed buns (baozi or
bao). Twisted rolls of various shapes
(huajuan) may also be prepared. Examples
include: filled dumplings and steamed bun
with meat, jam or other filling (manjyu).
07.1.6 Mixes for bread and ordinary Includes all the mixes containing the dry
bakery wares ingredients to which wet ingredients (e.g.
water, milk, oil, butter, eggs) are added to
prepare a dough for baked goods from food
categories 07.1.1 to 07.1.5. Examples
include: French bread mix, tin bread mix,
panettone mix, ciabatta mix, among others.
Mixes for fine bakery wares (e.g. cakes,
cookies, pancakes) are found in category
07.2.3.
07.2 Fine bakery wares (sweet, Includes sub-categories for ready-to-eat
salty, savoury) and mixes products (07.2.1 and 07.2.2) as well as mixes
(07.2.3) for preparing fine baked goods.
07.2.1 Cakes, cookies and pies (e.g. The term “sweet cracker” or “sweet biscuit”
fruit-filled or custard types) used in this category refers to a cookie-like
product that may be eaten as a dessert.
Examples include: butter cake, cheesecake,
fruit-filled cereal bars, pound cake (including
kasutera), moist cake (type of starchy dessert
(namagashi)), western cakes, moon cakes,
sponge cake, fruit-filled pies (e.g. apple pie),
oatmeal cookies, sugar cookies and British
“biscuits” (cookies or sweet crackers).
07.2.2 Other fine bakery products Includes products that may be eaten as a
(e.g. doughnuts, sweet rolls, dessert or as breakfast. Examples include:
scones, and muffins) pancakes, waffles, filled sweet buns (anpan),
Danish pastry, wafers or cones for ice cream,
flour confectionery, and trifles.
07.2.3 Mixes for fine bakery wares Mixes containing the dry ingredients to
(e.g. cakes, pancakes) which wet ingredients (e.g. water, milk, oil,
butter, eggs) are added to prepare a dough for
fine baked goods. Examples include: cake
mix, flour confectionery mix, pancake mix,
pie mix, and waffle mix. Prepared dough is
found in category 07.1.4. Mixes for ordinary
bakery wares (e.g. bread) is found in
category 07.1.6.
08.0 Meat and meat products, This category includes all types of meat,
including poultry and game poultry, and game products, in pieces and
cuts or comminuted, fresh (08.1) and
processed (08.2 and 08.3).
08.1 Fresh meat, poultry and Fresh products are usually free of additives.
game However, in certain circumstances, additives
are necessary. For example, colors are used
for certification stamps on the surfaces of
fresh cuts of meat, and are indicated in the
Food Category System with a notation for
“stamping, marking or branding the
product.” Additionally, coatings, such as
glazes and spice rubs, may be applied to meat
products prior to marketing to the consumer
(e.g. glazed ham, and barbecued chicken). In
the Food Category System, this is indicated
with a notation for “use as a glaze or coating
(surface treatment).” It should be noted that
the coatings marketed per se are included in
food categories 04.1.2.8 (fruit-based glazes,
e.g. for ham) and 12.2 (spice rubs).
08.1.1 Fresh meat, poultry and Untreated raw meat, poultry and game
game, whole pieces or cuts carcasses and cuts. Examples include: beef,
hog and pork carcasses; fresh beef blood;
fresh whole chickens and chicken parts; fresh
beef cuts (e.g. steaks); beef organs (e.g.
heart, kindey); fresh tripe; and pork chops.
08.1.2 Fresh meat, poultry and Untreated raw comminuted or mechanically
game, comminuted deboned meat, poultry and game. Examples
include: fresh beef (hamburger) patties;
boerewors; fresh breakfast sausages; gehakt
(chopped meat); loganiza (fresh, uncured
sausage); fresh meatballs; mechanically
deboned, ground and formed poultry pieces
(with or without breading or coating); and
fresh sausages (e.g. beef, Italian, and pork).
08.2 Processed meat, poultry, and Includes various treatments for non-heat
game products in whole treated meat cuts (08.2.1) and heat-treated
pieces or cuts meat cuts (08.3.2).
08.2.1 Non-heat treated processed This category describes several treatment
meat, poultry and game methods (e.g. curing, salting, drying,
products in whole pieces or pickling) that preserve and extend the shelf
cuts life of meats.
08.2.1.1 Cured (including salted) non- Salted products are treated with sodium
heat treated processed meat, chloride. Dry cured (dry pickled) products
poultry, and game products are prepared by rubbing salt directly on the
in whole pieces or cuts meat surface. Wet pickle cured products are
prepared by submerging the meat in a brine
solution. Pump cured products are prepared
by injecting brine into the meat. Curing may
also be achieved by addition of additives.
Smoked products are also included here.
Examples include: bacon (cured, dry-cured
(cured, dry-cured, immersion-cured, pump-
cured); side bacon; corned beef; marinated
beef; and different types of Oriental pickled
products: miso-pickled meat (miso-zuke),
koji-pickled meat (koji-zuke), and soy sauce-
pickled meat (shoyu-zuke).
08.2.1.2 Cured (including salted) and The meat cuts may be cured or salted as
dried non-heat treated described for category 08.2.1.1, and then
processed meat, poultry, and dried, or they may only be dried. Drying is
game products in whole achieved either in hot air or in vacuum.
pieces or cuts Examples include: dried salt pork,
dehydrated meat, stuffed loin, Iberian ham,
and prosciutto-type ham.
08.2.1.3 Fermented non-heat treated Fermented products are a type of pickled
processed meat, poultry, and product produced by the action of lactic acid
game products in whole bacteria in the presence of salt. Examples
pieces or cuts include: potted beef and pickled (fermented)
pig’s feet.
08.2.2 Heat-treated processed meat, Includes cooked (including cured and
poultry, and game products cooked, and dried and cooked), heat-treated
in whole pieces or cuts (including sterilized) and canned meat cuts.
Examples include: cured, cooked ham; cured,
cooked pork shoulder; canned chicken meat;
and meat pieces boiled in soy sauce
(tsukudani).
08.2.3 Frozen processed meat, Includes raw and cooked meat cuts that have
poultry, and game products been frozen. Examples include: frozen whole
in whole pieces or cuts chickens, frozen chicken parts, and frozen
beef steaks.
08.3 Processed comminuted meat, Includes various treatments for non-heat
poultry, and game products treated products (08.3.1) and heat-treated
products (08.3.2).
08.3.1 Non-heat treated processed This category describes several treatment
comminuted meat, poultry, methods (e.g. curing, salting, drying,
and game products pickling) that preserve and extend the shelf
life of comminuted and mechanically
deboned meat products.
08.3.1.1 Cured (including salted) non- Salted products are treated with sodium
heat treated processed chloride. Dry cured (dry pickled) products
comminuted meat, poultry, are prepared by rubbing salt directly on the
and game products meat surface. Wet pickle cured products are
prepared by submerging the meat in a brine
solution. Pump cured products are prepared
by injecting brine into the meat. Curing may
also be achieved by addition of additives.
Curing may also be achieved by addition of
additives. Examples include: chorizos (spicy
pork sausages), salami-type products,
salchichon, tocino (fresh, cured sausage),
pepperoni, and smoked sausage.
08.3.1.2 Cured (including salted) and The comminuted or mechanically deboned
dried non-heat treated products may be cured or salted as described
processed comminuted meat, for category 08.3.1.1, and then dried, or they
poultry, and game may only be dried. Drying is achieved either
in hot air or in vacuum. Examples include:
pasturmas, dried sausages, cured and dried
sausages, beef jerky, Chinese sausages
(including traditional cured or smoked pork
sausage), and sobrasada.
08.3.1.3 Fermented non-heat treated Fermented products are a type of pickled
processed comminuted meat, product produced by the action of lactic acid
poultry, and game products bacteria in the presence of salt. Certain types
of sausages may be fermented.
08.3.2 Heat-treated processed Includes cooked (including cured and
comminuted meat, poultry, cooked, and dried and cooked), heat-treated
and game products (including sterilized) and canned
comminuted products. Examples include:
pre-grilled beef patties; foie gras and pates;
brawn and head cheese; cooked, cured
chopped meat; chopped meat boiled in soy
sauce (tsukudani); canned corned beef;
luncheon meats; meat pastes; cooked meat
patties; cooked salami-type products; cooked
meatballs; saucises de strasbourg; breakfast
sausages; brown-and-serve sausages; and
terrines (a cooked chopped meat mixture).
08.3.3 Frozen processed Includes raw, partially cooked and fully
comminuted meat, poultry, cooked comminuted or mechanically
and game products deboned meat products that have been
frozen. Examples include: frozen hamburger
patties; frozen breaded or battered chicken
fingers.
08.4 Edible casings (e.g., sausage Casings or tubing prepared from collagen,
casings) cellulose, or food-grade synthetic material or
from natural sources (e.g. hog or sheep
intestines) that contain the sausage mix.
09.0 Fish and fish products, This broad category is divided into categories
including molluscs, for fresh fish (09.1) and various processed
crustaceans, and fish products (09.2 – 09.4). This category
echinoderms includes aquatic vertebrates (fish and aquatic
mammals (e.g., whales)), 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 spice rubs, prior to marketing
to the consumer (e.g., glazed frozen fish
fillets). In the FCS, this is indicated with a
notation for “use as a glaze or coating
(surface treatment).”
09.1 Fresh fish and fish products, The term “fresh” refers to fish and fish
including molluscs, products that are untreated except for
crustaceans, and refrigeration, storage on ice, or freezing upon
echinoderms catching at sea or in lakes or other bodies of
water in order to prevent decomposition and
spoilage.
09.1.1 Fresh fish Includes fresh whale meat, cod, salmon,
trout, etc.; and fresh fish roe.
09.1.2 Fresh molluscs, crustaceans Includes fresh shrimp, clams, crabs, lobster,
and echinoderms snails, etc.
09.2 Processed fish and fish This category refers to fish products that are
products, including molluscs, frozen and may require further cooking, as
crustaceans, and well as ready-to-eat cooked, smoked, dried,
echinoderms fermented, and salted products.
09.2.1 Frozen fish, fish fillets, and Fresh, including partially cooked, fish
fish products, including subjected to freezing or quick-freezing at sea
molluscs, crustaceans, and and on land for further processing. Examples
echinoderms include: frozen or deep frozen clams, cod
fillets, crab, finfish, haddock, hake, lobster,
minced fish, prawns and shrimp; frozen fish
roe; frozen surimi; and frozen whale meat.
09.2.2 Frozen battered fish, fish Uncooked product prepared from fish or fish
fillets and fish products, portions, with dressing in eggs and bread
including molluscs, crumbs or batter. Examples include: frozen
crustaceans, and raw breaded or batter-coated shrimp; and
echinoderms frozen or quick-frozen breaded or batter-
coated fish fillets, fish portions and fish
sticks (fish fingers).
09.2.3 Frozen minced and creamed Uncooked product prepared from minced fish
fish products, including pieces in cream-type sauce.
molluscs, crustaceans, and
echinoderms
09.2.4 Cooked and/or fried fish and Includes all ready-to-eat cooked products as
fish products, including described in the sub-categories.
molluscs, crustaceans, and
echinoderms
09.2.4.1 Cooked fish and fish Cooked products include steamed, boiled or
products any other cooking method except frying (see
09.2.4.3). The fish may be whole, in portions
or comminuted. Examples include: fish
sausage; cooked fish products boiled down in
soy sauce (tsukudani); cooked surimi product
(kamaboko); crab-flavored cooked kamaboko
product (kanikama); cooked fish roe; cooked
surimi; cooked, tube-shaped surimi product
(chikuwa); and cooked fish and lobster paste
(surimi-like products. Other fish paste
(Oriental type) is found in 09.3.4.
09.2.4.2 Cooked molluscs, Cooked products include steamed, boiled or
crustaceans, and any other cooking method except frying (see
echinoderms 09.2.4.3). Examples include: cooked crangon
crangon and crangon vulgaris (brown
shrimp; cooked shrimp, clams and crabs.
09.2.4.3 Fried fish and fish products, Ready-to-eat products prepared from fish or
including molluscs, fish portions, with or without further dressing
crustaceans, and in eggs and bread crumbs or batter, that are
echinoderms fried, baked, roasted or barbecued, 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.
09.2.5 Smoked, dried, fermented, Smoked fish are usually prepared from fresh
and/or salted fish and fish deep frozen or frozen fish that are dried
products, including molluscs, directly or after boiling, with or without
crustaceans, and salting, by exposing the fish to freshly-
echinoderms generated sawdust smoke. Dried fish are
prepared by exposing the fish to sunlight or
drying directly or after boiling in a special
installation; the fish may be salted Salted fish
are either rubbed with salt or placed in a salt
solution. This manufacturing process is
different from that described in food category
09.3 for marinated and pickled fish. Cured
fish is prepared by salting and then smoking
fish. Examples include: 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 and fish roe; cured and
smoked sablefish, shad, and salmon; dried
shellfish, dried bonito (katsuobushi), and
boiled, dried fish (niboshi).
09.3 Semi-preserved fish and fish Includes products treated by methods such as
products, including molluscs, marinating, pickling and partial cooking that
crustaceans, and have a limited shelf life.
echinoderms
09.3.1 Fish and fish products, Marinated products are manufactured by
including molluscs, soaking the fish in vinegar or wine with or
crustaceans, and without added salt and spices. They are
echinoderms, marinated packaged in jars or cans and have a limited
and/or in jelly shelf life. Products in jelly may be
manufactured by tenderizing fish products by
cooking or steaming, adding vinegar or wine,
salt and preservatives, and solidifying in a
jelly. Examples include: “rollmops” (a type
of marinated herring), sea eel (dogfish) in
jelly and fish aspic.
09.3.2 Fish and fish products, Pickled products are sometimes considered a
including molluscs, type of marinated product. Pickling results
crustaceans, and from the treatment of the fish with a salt and
echinoderms, marinated vinegar or alcohol (e.g., wine) solution.
and/or in jelly Examples include: different types of Oriental
pickled products: koji-pickled fish (koji-
zuke), lees-pickled fish (kasu-zuke), miso-
pickled fish (miso-zuke), soy sauce-pickled
fish (shoyu-zuke), and vinegar-pickled fish
(su-zuke); pickled whale meat; and pickled
herring and sprat.
09.3.3 Salmon substitutes, caviar, Roe is usually produced by washing, salting
and other fish roe products and allowing to ripen until transparent. The
roe is then packaged in glass or other suitable
containers. The term “caviar” refers only to
the roe of the sturgeon species (e.g., beluga).
Caviar substitutes are made of roe of various
sea and freshwater fish (e.g., cod and
herring) that are salted, spiced, dyed and may
be treated with a preservative. Examples
include: salted salmon roe (sujiko),
processed, salted salmon roe (ikura), cod roe,
salted cod roe (tarako) and lumpfish caviar.
Occasionally, roe may be pasteurized. In this
case, it is included in food category 09.4,
since it is a fully preserved product. Roe
products that are frozen, cooked or smoked
are included in category 09.2.1, 09.2.4.1, and
09.2.5, respectively; fresh fish roe is found in
category 09.1.1.
09.3.4 Semi-preserved fish and fish Examples include fish or crustacean pates
products, including molluscs, and traditional Oriental fish paste. The latter
crustaceans, and is produced from fresh fish or the residue
echinoderms (e.g., fish from fish sauce production, which is
paste), excluding products of combined with other ingredients such as
food categories 09.3.1 – 0.9.3 wheat The product may be further fermented.
Cooked fish or crustacean pastes (surimi-like
products) are found in 09.2.4.1 and 09.2.4.2,
respectively.
09.4 Fully preserved, including Products with extended shelf life,
canned or fermented fish and manufactured by pasteurizing or steam
fish products, including retorting and packaging in vacuumsealed air-
molluscs, crustaceans, and tight containers to ensure sterility. Products
echinoderms may be packed in their own juice or in added
oil or sauce. This category excludes fully
cooked products (see category 09.2.4).
Examples include: canned tuna, clams, crab,
fish roe and sardines; 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 not expected to
contain additives. However, colors may be
used for decorating, dyeing or stamping the
exterior surfaces of shell eggs. In the FCS, a
notation for "for decoration, stamping,
marking or branding the product (surface
treatment) accommodates this.
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 the whole
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 as described
below.
10.2.1 Liquid egg products The purified whole egg, egg yolk or egg
white is pasteurized and chemically
preserved (e.g., by addition of salt).
10.2.2 Frozen egg products The purified whole egg, egg yolk or egg
white is pasteurized and frozen.
10.2.3 Dried and/or heat coagulated Sugars are removed from the purified whole
egg products egg, egg yolk or egg white, which is then
pasteurized and dried.
10.3 Preserved eggs, including Includes traditional Oriental preserved
alkaline, salted, and canned products, such as salt-cured duck eggs
eggs (Hueidan), and alkaline treated “thousand-
year-old-eggs” (pidan).
10.4 Egg-based desserts (e.g., Includes ready-to-eat products and products
custard) to be prepared from a dry mix. Examples
include: flan 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 White sugar is purified and crystallized
anhydrous, dextrose sucrose with a polarisation of not less than
monohydrate, fructose 99.7oZ. Dextrose anhydrous is purified and
crystallized D-glucose without water of
crystallization. Dextrose monohydrate is
purified and crystallized D-glucose with one
molecule of water of crystallization. Fructose
is purified and crystallized D-fructose.
11.1.2 Powdered sugar, powdered Powdered sugar (icing sugar) is finely
dextrose pulverized white sugar with or without added
anticaking agents. Powdered dextrose (icing
dextrose) is finely pulverized dextrose
anhydrous or dextrose monohydrate, or a
mixture of the two, with or without added
anticaking agents.
11.1.3 Soft white sugar, soft brown Soft white sugar is fine grain purified, moist
sugar, glucose syrup, dried sugar, that is white in color. Soft brown sugar
glucose syrup, raw cane is fine grain moist sugar that is light to dark
sugar brown in color. Glucose syrup is a purified
concentrated aqueous solution of nutritive
saccharides derived from starch and/or
inulin. Dried glucose syrup is glucose syrup
from which water has been partially
removed. Raw cane sugar is partially purified
sucrose crystallized from partially purified
cane juice without further purification.
11.1.3.1 Dried glucose syrup used to Dried glucose syrup, as described in 11.1.3,
manufacture sugar used to manufacture candy products that are
confectionery included in food category 05.2 (e.g., hard or
soft candies).
11.1.3.2 Glucose syrup used to Glucose syrup, as described in 11.1.3, used
manufacture sugar to manufacture candy products that are
confectionery included in food category 05.2 (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 with a
polarisation of not less than 99,5oZ.
11.2 Brown sugar excluding Includes large-grain, brown or yellow lump
products of food category sugars, such as Demerara sugar.
11.1.3
11.3 Sugar solutions and syrups, Includes co-products of the sugar refining
also (partially) inverted, process (e.g., treacle and molasses), invert
including treacle and sugar (equimolar mixture of glucose and
molasses, excluding products fructose produced from the hydrolysis of
of food category 11.1.3 sucrose),69 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., maple
(e.g., xylose, maple syrup, syrup), syrups for fine bakery wares and ices
sugar toppings) (e.g., caramel syrup, flavored syrups), and
decorative sugar toppings (e.g., colored 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. The
honeybees collect the nectar or secretions,
transform it by combination with specific
substances of the bees’ own, and store it in a
honeycomb to ripen and mature. Examples of
honey include wildflower honey and clover
honey.
11.6 Table-top sweeteners, Includes products that are preparations of
including those containing high-intensity sweeteners (e.g., acesulfame
high-intensity sweeteners potassium) and/or of polyols (e.g., sorbitol)
which may contain other additives and/or
nutritive ingredients, such as carbohydrates.
These products, which are sold to the final
consumer, may be in powder, solid (e.g.,
tablets or cubes), or liquid form.
12.0 Salts, spices, soups, sauces, This is a broad category that includes
salads, protein products substances added to food to enhance its
aroma and taste (12.1 – salt and salt
substitutes; 12.2 – herbs, spices, seasonings
and condiments (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; and 12.7 – salads (e.g., macaroni
salad, potato salad) and sandwich spreads,
excluding cocoa- and nut-based spreads of
food categories 04.2.2.5 and 05.1.3)), 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.
12.1.2 Salt substitutes Salt substitutes are seasonings with reduced
sodium content intended to be used on food
in place of salt.
12.2 Herbs, spices, seasonings, This category describes items whose use is
and condiments (e.g., intended to enhance the aroma and taste of
seasoning for instant food.
noodles)
12.2.1 Herbs and spices Herbs and spices are usually derived from
botanical sources, and may be dehydrated,
and either ground or whole. Examples of
herbs include basil, oregano and thyme.
Examples of spices include cumin and
caraway 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 rubs
that are applied to external surfaces of meat
or fish.
12.2.2 Seasonings and condiments Condiments include seasonings such as meat
tenderizers, onion salt, garlic salt, Oriental
seasoning mix (dashi), topping to sprinkle on
rice (furikake), and seasoning for noodles.
The term “condiments” as used in the FCS
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, and fruit (wine)
vinegar.
12.4 Mustards Condiment sauce prepared from ground,
often defatted mustard seed that is mixed into
a 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 Water- or milk-based products consisting of
broths, including canned, vegetable, meat or fish broth with or without
bottled, and frozen other ingredients (e.g., vegetables, meat,
noodles). Examples include: 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). Examples
include: bouillon powders and cubes;
powdered and condensed soups (e.g.,
mentsuyu); and stock cubes and powders.
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 for
emulsified (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 (e.g., Sauces, gravies and dressings based, at least
mayonnaise, salad dressing): in part, on a fat- or oil-in water emulsion.
Examples include: salad dressing (e.g.,
French, Italian, Greek, ranch style), fat-based
sandwich spreads (e.g., mayonnaise with
mustard), salad cream, and fatty sauces.
12.6.2 Non-emulsified sauces (e.g., Include water-, coconut milk-, and milk-
ketchup, cheese sauce, cream based sauces, gravies and dressings.
sauce, brown gravy) Examples include: barbecue sauce, tomato
ketchup, cheese sauce, Worcestershire sauce,
Oriental thick Worcestershire sauce (tonkatsu
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).
12.6.3 Mixes for sauces and gravies Concentrated product, usually in powdered
form, to be mixed with water, milk, oil or
other liquid to prepare a finished sauce or
gravy. Examples include mixes for cheese
sauce, hollandaise sauce, and salad dressing
12.6.4 Clear sauces (e.g., fish sauce) 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 (for use e.g., on roast
beef). Examples include: oyster sauce, and
Thai fish sauce (“nam pla”).
12.7 Salads (e.g., macaroni salad, Includes prepared salads, milk-based
potato salad) and sandwich sandwich spreads, non-standardized
spreads excluding cocoa- and mayonnaise-like sandwich spreads and
nut-based spreads of food dressing for coleslaw (cabbage salad).
categories 04.2.2.5 and
05.1.3
12.8 Yeast and like products Includes baker's yeast and leaven used in the
manufacture of baked goods. Includes the
Oriential products “koji” (rice or wheat
malted with A. oryzae) used in the
production of alcoholic beverages.
12.9 Soybean-based seasonings Includes products that are derived from
and condiments soybeans and other ingredients intended for
use as seasonings and condiments, such as
fermeted soybean paste and soybean sauces.
12.9.1 Fermented soybean paste The product is made of soybeans, salt, water
(e.g., miso) and other ingredients, using the process of
fermentation. The product includes "dou
jiang" (China), "doenjang" (Republic of
Korea) or "miso" (Japan), which may be used
in the preparation of soups or dressings, or as
a seasoning.
12.9.2 Soybean sauce A liquid seasoning obtained by fermentation
of soybeans, non-fermentation (e.g.,
hydrolysis) of soybeans, or by hydrolysis of
vegetable protein.
12.9.2.1 Fermented soybean sauce A clear, non-emulsified sauce made of
soybeans, cereal, salt and water by the
fermentation process.
12.9.2.2 Non-fermented soybean Non-fermented soybean sauce, which is also
sauces known as non-brewed soybean sauce, may be
produced from vegetable proteins, such as
defatted soybeans that are acid-hydrolyzed
(e.g., with hydrochloric acid), neutralized
(e.g., with sodium carbonated), 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 Includes, for example, milk protein, cereal
from soybeans protein and vegetable protein analogues or
substitutes for standard products, such as
meat, fish or milk. Examples include:
vegetable protein analogues, fu (a mixture of
gluten (vegetable protein) and flour that is
sold dried (baked) or raw, and is used as an
ingredient, e.g., in miso soup) and
proteinaceous meat and fish substitutes.
13.0 Foodstuffs intended for Foods for special dietary use are specially
particular nutritional uses processed or formulated to satisfy particular
dietary requirements that exist because of a
particular physical or physiological condition
and/or specific disease and disorder. The
composition of these foods must differ
significantly from the composition of
ordinary foods of comparable nature, if such
foods exist. Dietetic foods other than those in
13.0 are included in the categories for their
standard counterparts.
13.1 Infant formulae, follow-up Foods that are intended for infants and for
formulae, and formulae for young children as defined in the sub-
special medical purposes for categories 13.1.1, 13.1.2, and 13.1.3.
infants
13.1.1 Infant formulae A human milk substitute for infants (aged no
more than 12 months) that is specifically
formulated to provide the sole source of
nutrition during the first months of life up to
the introduction of appropriate
complementary feeding. Product is in a
liquid form, either as a ready-to-eat product,
or is reconstituted from a powder. Products,
other than those under food category 13.1.3,
may be, hydrolyzed protein and/or amino
acid-based, or milk-based.
13.1.2 Follow-up formulae Food intended for use as a liquid part of the
complementary feeding of infants (aged at
least 6 months) and for young children (aged
1-3 years). They may be ready-to-eat or in a
powdered form to be reconstituted with
water. Products, other than those under food
category13.1.3, may be soy based hydrolyzed
protein and/or amino acid-based, or milk-
based.
13.1.3 Formulae for special medical Foods for special dietary use that are
purposes intended for infants specially processed or formulated and
presented for the dietary management of
infants and may be used only under medical
supervision. They are intended for the
exclusive or partial feeding of infants with
limited or impaired capacity to take, digest,
absorb or metabolize ordinary infant
formulae or certain nutrients contained
therein, or who have other special medically-
determined nutrient requirement, whose
dietary management cannot be achieved only
by modification of the normal diet, by other
foods for special dietary uses, or by a
combination of the two.
13.2 Complementary foods for Foods that are intended for infants 6 months
infants and young children of age and older, and for progressive
adaptation of infants and children to ordinary
food. Products may be ready-to-eat or in
powder form to be reconstituted with water,
milk, or other suitable liquid. These foods
exclude infant formulae (13.1.1), follow-up
formulae (13.1.2), and formulae for special
medical purposes (13.1.3). Examples
include: cereal-, fruit-, vegetable-, and meat-
based “baby foods” for infants, “toddler
foods,” and “junior foods”; lactea flour,
biscuits and rusks for children.
13.3 Dietic foods intended for Foods for special dietary use that are
special medical purposes specially processed or formulated and
(excluding products of food presented for the dietary management of
category 13.1) patients and may be used only under medical
supervision. They are intended for the
exclusive or partial feeding of patients with
limited or impaired capacity to take, digest,
absorb or metabolize ordinary foods or
certain nutrients contained therein, or who
have other special medically-determined
nutrient requirement, whose dietary
management cannot be achieved only by
modification of the normal diet, by other
foods for special dietary uses, or by a
combination of the two.
13.4 Dietic formulae for slimming Formula foods that when presented as
purposes and weight “ready-to-eat” or when prepared in
reduction conformity with the directions for use are
specifically presented as replacements for all
or part of the total daily diet. Includes
products with reduced caloric content such as
those that are low in sugar and/or fat, sugar-
or fat-free, or contain sugar- and/or fat-
substitutes.
13.5 Dietic foods (e.g, Products of high nutritional content, in liquid
supplementary foods for or solid form (e.g., protein bars), to be used
dietary use) excluding by individuals as part of a balanced diet to
products of food catergories provide supplemental nutrition. Products are
13.1-13.4 and 13.6 not intended to be used for purposes of
weight loss or as part of a medical regimen.
13.6 Food supplements Includes vitamin and mineral supplements in
unit dose forms such as capsules, tablets,
powders, solutions, etc.
14.0 Non-alcoholic ("soft") This major category is divided into the broad
beverages categories of non-alcoholic (14.1) and
alcoholic (14.2) beverages. Dairy-based
beverages are included in 01.1.4.
14.1 Non-alcoholic (“soft”) This broad category includes waters and
beverages carbonated waters (14.1.1(, fruit and
vegetable juices (14.1.2), fruit and vegetable
nectars (14.1.3), water-based flavored
carbonated and non-carbonated drinks
(14.1.4), and water-based brewed or stepped
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 Waters obtained directly at the source and
source waters packaged close to the source; are
characterized by the presence of certain
mineral salts in relative proportions and trace
elements or other constituents. Natural
mineral water may be naturally carbonated
(with carbon dioxide from the source),
carbonated (with added carbon dioxide of
another origin), decarbonated (with less
carbon dioxide than present in the water at
the source so it does not spontaneously give
off carbon dioxide under conditions of
standard temperature and pressure), or
fortified (with carbon dioxide from the
source), 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 addition of
carbon dioxide and may be processed by
filtration, disinfection, or other suitable
means. These waters may contain added
mineral salts. Carbonated and non-
carbonated waters containing flavors are
found in category 14.1.4. Examples are table
water, 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
and vegetable 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) and
vegetable juice (14.1.2.3)).
14.1.2.1 Fruit juice Fruit juice is the unfermented but
fermentable liquid obtained from the edible
part of sound, appropriately mature and fresh
fruit or of fruit maintained in sound condition
by suitable means. The juice is prepared by
suitable processes, which maintain the
essential physical, chemical, organoleptical
and nutritional characteristics of the juices 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 flavor
components, all of which must be obtained
by suitable physical means, and all of which
must have been recovered from the same
kind of fruit. Pulp and cells obtained by
suitable physical means from the same kind
of 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 and purees, from different kinds of
fruit. Fruit juice may be obtained, e.g., by
directly expressing the juice by mechanical
extraction processes, by reconstituting
concentrated fruit juice (food category
14.1.2.3) with water, or in limited situations
by water extraction of the whole fruit (e.g.,
prune juice from dried prunes). Examples
include: orange juice, apple juice, black
currant juice, lemon juice, orange-mango
juice and coconut water.
14.1.2.2 Vegetable juice Vegetable juice is the liquid unfermented but
fermentable product intended for direct
consumption obtained by mechanical
expression, crushing, grinding, and/or
sieving of one or more sound fresh
vegetables or vegetables preserved
exclusively by physical 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 for fruit juice Concentrated fruit juice is the product that
complies with the definition given in food
category 14.1.2.1. It is prepared by the
physical removal of water from fruit juice in
an amount to increase the Ofrix level to a
value at least 50% greater than that
established for reconstituted juice from the
same fruit. In the production of juice that is
to be concentrated, suitable processes are
used, and may be combined, with
simultaneous diffusion of the pulp cells or
fruit pulp by water, provided that the water-
extracted soluble fruit solids are added in-
line to the primary juice, before the
concentration procedure. Fruit juice
concentrates may have restored (to the
normal level attained in the same kind of
fruit) aromatic substances and volatile flavor
components, all of which must be obtained
by suitable physical means, and all of which
must be recovered from the same kind of
fruit. Pulp and cells obtained by suitable
physical means from the same kind of fruit
may be added. Solid in liquid, syrup and
frozen forms for the preparation of a ready-
to-drink juice by addition of water. Examples
include: frozen orange juice concentrate, and
lemon juice concentrate.
14.1.2.4 Concentrates for vegetable Prepared by the physical removal of water
juice from vegetable juice. Solid 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, or concentrates
of either, blended with water and sugar,
honey, syrups and/or sweeteners. Fruit-
vegetables 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
water with 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 of
those products. Aromatic substances, volatile
flavor components, pulp and cells, all of
which must have been recovered from the
same kind of fruit and obtained by suitable
physical means, may be added. Products may
be based on a single fruit or on fruit blends.
Examples include: pear 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 blend of vegetables.
14.1.3.3 Concentrate for fruit nectar Prepared by the physical removal of water
from fruit nectar or its starting materials.
Solid in liquid, syrup and frozen forms for
the preparation of a ready-to-drink nectars by
addition of water. Examples: pear nectar
concentrate and peach nectar concentrate.
14.1.3.4 Concentrates for vegetable Prepared by the physical removal of water
nectar from vegetable nectar. Solid in liquid, syrup
and frozen forms for the preparation of a
ready-to-drink nectars by addition of water.
14.1.4 Water-based flavored drinks, Includes all carbonated and non-carbonated
including “sport”, “energy”, varieties and concentrates. Includes products
or “electrolyte” drinks and based on fruit and vegetable juices. Also,
particulated drinks includes coffee-, tea- and herbal-based
drinks.
14.1.4.1 Carbonated water-based Includes water-based flavored drinks with
flavored drinks added carbon dioxide with nutritive, non-
nutritive and/or intense sweeteners and other
permitted food additives. Includes “gaseosa”
(water-based drinks with added carbon
dioxide, sweetener, and flavor), and sodas
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 contain particulated matter
(e.g. fruit pieces). Includes so-called
“energy” drinks that are carbonated and
contain high levels of nutrients and other
ingredients (e.g., caffeine, taurine, carnitine).
14.1.4.2 Non-carbonated water-based Include water-based flavored drinks without
flavored drinks, including added carbon dioxide, fruit and vegetable
punches and ades juice-based drinks (e.g., almond, aniseed,
coconut-based drinks, and ginseng drink),
fruit flavored ades (e.g., lemonade,
orangeade), squashes (citrus-based soft
drinks), capile groselha, lactic acid beverage,
ready-to-thinks coffee and tea drinks with or
without milk or milk solids, and herbal-based
drinks (e.g., iced tea, fruit-flavored 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
or a non-nutritive high-intensity sweetener.
Includes so-called “energy” drinks that are
non-carbonated and contain high levels of
nutrients and other ingredients (e.g., caffeine,
taurines, carnitine).
14.1.4.3 Concentrates (liquid or solid) Include powder, syrup, liquid and frozen
for water-based flavored concentrates for the preparation of
drinks carbonated or non-carbonated water-based
non-alcoholic beverages by addition of water
or carbonated water. Examples include:
fountain syrups (e.g., cola syrup), fruit syrups
for soft drinks, frozen or powdered
concentrate for lemonade and iced tea mixes.
14.1.5 Coffee, coffee substitutes, Includes the ready-to-drink products (e.g.,
tea, herbal infusions, and canned), and their mixes and concentrates.
other hot cereal and grain Examples include: chicory-based hot
beverages, excluding cocoa 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 01.1.2, and cocoa mixes in 05.1.1.
14.2 Alcoholic beverages, The alcohol-free and low-alcoholic
including alcohol-free and counterparts are included in the same
low-alcoholic counterparts category as the alcoholic beverage.
14.2.1 Beer and malt beverages Alcoholic beverages brewed from
germinated barley (malt), hops, yeast, and
water. Examples include: ale, brown beer,
weiss beer, pilsner, lager beer, oud bruin
beer, Obergariges Einfachbier, light beer,
table beer, malt liquor, porter, stout, and
barleywine.
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 (4000 mg/kg) carbon dioxide at
20°C.
14.2.3.2 Sparkling and semi-sparkling Grape wines in which carbonation is
grape wines produced during the fermentation process,
either by bottle fermentation or closed tank
fermentation. Also includes carbonated wine
whose carbon dioxide is partially or totally of
exogenous origin. Examples include:
spumante, and “cold duck” wine.
14.2.3.3 Fortified grape wine, grape Grape wines produced either by: (i) the
liquor wine, and sweet grape fermentation of grape must (juice) of high
wine sugar concentration; or (ii) by the blending of
concentrated grape juice with wine; or (iii)
the mixture of fermented must with alcohol.
Examples include: grape dessert wine.
14.2.4 Wines (other than grape) Includes wines made from fruit other than
grapes, apples and pears, and from other
agricultural 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 Includes all distilled spirituous beverages
containing more than 15% derived from grain (e.g., corn, barley, rye,
alcohol wheat), tubers (e.g., potato), fruit (e.g.,
grapes, berries) or sugar cane that contain
greater than 15% alcohol. Examples include:
aperitifs, brandy (distilled wine), cordials,
liqueurs (including emulsified liqueurs),
bagaceira belha (grappa from Portugal;
bagaceira is a drink distilled from bagaço
(pressed skins, seeds and stalks of the
grapes)), eau de vie (a brandy), gin, grappa
(Italian brandy distilled from the residues of
pressed wine), marc (brandy distilled from
grape or apple residue), korn (grain spirit
(schnapps) of Germany, usually derived from
rye (Roggen), sometimes from wheat
(Weizen) or both (Getreide); also labelled as
Kornbrantt or Kornbranttwein), mistela (also
mistelle (France) and jeropico (South
Africa); unfermented grape juice fortified
with grape alcohol), ouzo (Greek spirit drink
flavored with aniseed), rum, tsikoudia (grape
marc spirit from Crete), tsipouro (grape marc
spirit from certain regions in Greece),
wienbrand (style of grape brandy devised by
Hugo Asbach, Rudesheim, Germany;
literally, “burnt wine”), cachaça (Brazilian
liquor made from fermented distilled sugar
cane juice), tequila, whiskey, and vodka.
14.2.7 Aromatized alcoholic Includes all non-standardized alcoholic
beverages (e.g., beer, wine beverage products. Although most of these
and spirituous cooler-type products contain less than 15% alcohol, some
beverages, low-alcoholic traditional non-standardized aromatized
products may contain up to 24% alcohol.
Examples include aromatized wine, cider and
perry; aperitif wines; americano; batidas
(drinks made from cachaça, fruit juice or
coconut milk and, optionally, sweetened
condensed milk); bitter soda and bitter vino;
clarea (also claré or clary; a mixture of
honey, white wine and spices; it is closely
related to hippocras, which is made with red
wine); jurubeba alcoholic drinks (beverage
alcohol product made from the Solanum
paniculatum plant indigenous to the north of
Brazil and other parts of South America);
negus (sangria; a hot drink made with port
wine, sugar, lemon and spice); sod, saft, and
sodet; vermouth; zurra (in Southern Spain, a
sangria made with peaches or nectarines; also
the Spanish term for a spiced wine made of
cold or warm wine, sugar, lemon, oranges or
spices); amazake (a sweet low-alcoholic
beverages (<1% alcohol) made from rice by
koji; mirin (a sweet alcoholic beverage
(<10% alcohol) made from a mixture of
shoochuu (a spirituous beverage), rice and
koji); “malternatives,” and prepared cocktails
(mixtures of liquors, liqueurs, wines,
essences, fruit and plant extracts, etc.
marketed as ready-to-drink products or
mixes). Cooler-type beverages are composed
of beer, malt beverage, wine or spirituous
beverage, fruit juice(s), and soda water (if
carbonated).
15.0 Ready-to-eat savouries Includes all types of savoury snack foods.
15.1 Snacks - potato, cereal, flour Includes all plain and flavored savoury
or starch based (from roots snacks, but excludes plain crackers (category
and tubers, pulses and 07.1.2). Examples include potato chips,
legumes) popcorn, pretzels, rice crackers (senbei),
flavored crackers (e.g., cheese-flavored
crackers), bhujia (namkeen; snack made of a
mixture of flours, maize, potatoes, salt, dried
fruit, peanuts, spices, colors, flavors, and
antioxidants), and papads (prepared from
soaked rice flour or from black gram or cow
pea flour, mixed with salt and spices, and
formed into balls or flat cakes).
15.2 Processed nuts, including Includes all types of whole nuts processed
coated nuts and nut mixtures by, e.g., dry-roasting, roasting, marinating or
(with e.g., dried fruit) boiling, either inshell or shelled, salted or
plain. Yoghurt-, cereal-, and honey-covered
nuts, and dried fruit-nut-and-cereal snacks
(e.g., “trail mixes”) are classified here.
Chocolate-covered nuts are classified in
05.1.4.
15.3 Snacks - fish based This describes savoury crackers with fish,
fish products or fish flavoring. Dried fish per
se that may be consumed as a snack is
assigned to food category 09.2.5, and dried
meat snacks (e.g., beef jerky, pemmican) are
assigned to food category 08.3.1.2.
16.0 Composite foods – foods that Includes prepared or composite dishes in
could not be placed in which additives are directly added to the
categories 01-15 composite food.. Additives may also be
present as a result of carry-over from the
ingredients. For example, an additive that is
used as an ingredient in a meat pie, but not in
any of its ingredients (e.g., in the crust) is
reported in this category. Examples of
composite dishes include: dehydrated
culinary products which may contain
processed vegetables or animal ingredients
and spices, to be reconstituted with water
before cooking, prepared dinners (e.g., frozen
entrees), casseroles, mincemeat and snack
dips (e.g., onion dip).
------------------------------------------------------------------------------------------------------
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THE MINISTRY OF SOCIALIST REPUBLIC OF VIETNAM

HEALTH Independence - Freedom – Happiness

GUIDING THE MANAGEMENT AND USE OF FOOD ADDITIVES

Pursuant to the Law on Food Safety dated June 17, 2010;

At the request of the Director General of the Vietnam Food Administration;

Article 1. Scope of amendments

Article 2. Regulated entities

1. “CAC” stands for the Codex Alimentarius Commission.

4. “non-flavoring food ingredient” means an ingredient that is used as a food additive/food

LIST OF PERMITTED FOOD ADDITIVES

Article 4. Rules for compilation of the list of permitted food additives

1. Protection of human health.

3. Being up-to-date with recommendations on risk management for food additives of

Article 5. List of permitted food additives and maximum use level

Article 6. Classification and description of groups of food using food additives

3. Rules for application of food group codes:

USE OF FOOD ADDITIVES

Article 7. General rules for use of food additives

1. Use of food additives must ensure that:

b) Increase of maintenance of food quality or stability or organoleptic improvement without

a) National technical regulations or regulations of legislative documents promulgated by

a) Permitted for use in ingredients or components (including in food additives);

MANAGEMENT OF FOOD ADDITIVES

Article 11. Product declaration

Article 12. Labeling

Article 13. Handling of administrative violations relating to food safety applied to

Article 14. Transitional clauses

Article 15. Terms of reference

Article 16. Effect

1. This Circular takes effect from October 16, 2019.

Article 17. Implementation responsibilities

PP. THE MINISTER

LIST OF PERMITTED FOOD ADDITIVES

Name of additive Function

MAXIMUM USE LEVEL OF FOOD ADDITIVES

01.1.4 Flavoured fluid milk drinks 20 52, 402

Food category ML (mg/kg) Notes

Food category ML (mg/kg) Notes

Food category ML (mg/kg) Notes

Food category ML (mg/kg) Notes

Food category ML (mg/kg) Notes

CHLOROPHYLLS AND CHLOROPHYLLINS, COPPER COMPLEXES

Food category ML (mg/kg) Notes

CARAMEL I - PLAIN CARAMEL

Food category ML (mg/kg) Notes

CARAMEL II - SULFITE CARAMEL

Food category ML (mg/kg) Notes

Food category ML (mg/kg) Notes

Food category ML (mg/kg) Notes

ANNATTO EXTRACT, BIXIN BASED

Food category ML (mg/kg) Notes

Pre-cooked pastas and noodles and like products GMP

Sauces and like products, emulsified dips GMP

ANNATTO EXTRACT, NORBIXIN - BASED

Food category ML (mg/kg) Notes

Pre-cooked pastas and noodles and like products GMP

Sauces and like products, emulsified dips GMP

Food category ML (mg/kg) Notes

Food category ML (mg/kg) Notes