kementerian kesihatan malaysia garis panduan aditif makanan yang

KEMENTERIAN KESIHATAN MALAYSIA
GARIS PANDUAN ADITIF MAKANAN YANG DIBENARKAN DALAM MAKANAN
DI MALAYSIA DI BAWAH PERATURAN-PERATURAN MAKANAN 1985
(Peraturan 19, Peraturan-Peraturan Makanan 1985)
1.0
TUJUAN:
Garis panduan ini bertujuan memberikan penerangan kepada industri makanan,
pihak berkuasa dan pengguna mengenai penggunaan aditif makanan yang
dibenarkan dalam makanan, untuk jualan atau penggunaan di Malaysia, selain
daripada bahan perisa, berdasarkan Per. 19 Aditif makanan, Per. 20 Bahan
pengawet, Per. 21 Bahan pewarna, Per. 23 Penambah perisa, Per. 24
Antipengoksida serta Per. 25 Kondisioner makanan di bawah Peraturan-Peraturan
Makanan 1985 (PPM 1985).
2.0
TAKRIFAN
Aditif makanan ertinya apa-apa bahan-bahan yang selamat dimakan yang
dimasukkan dengan sengaja ke dalam makanan dalam kuantiti yang sedikit bagi
apa-apa tujuan teknologi yang akan mempengaruhi ciri-ciri makanan tersebut.
3.0
ADITIF MAKANAN YANG DIBENARKAN DI BAWAH PPM 1985
Di bawah Peraturan 19, PPM 1985, aditif makanan yang dibenarkan ditambah dalam
makanan untuk jualan atau penggunaannya di Malaysia adalah seperti berikut:
(a) Aditif makanan yang dibenarkan ditambah dalam makanan mengikut
ketetapan tertentu yang dinyatakan secara spesifik di bawah PPM 1985; atau
(b) Aditif makanan yang dibenarkan ditambah dalam kategori makanan yang
sepadan di bawah Codex Alimentarius.
Terdapat dua (2) jenis standard Codex Alimentarius yang terpakai iaitu Codex
Commodity Standard dan Codex General Standard on Food Additives (GSFA).
Apabila terdapat Codex Commodity Standard bagi suatu produk makanan,
senarai aditif makanan yang dibenarkan di bawah standard tersebut terpakai.
Manakala bagi produk makanan yang tiada Codex Commodity Standard
baginya, senarai aditif makanan yang dibenarkan di bawah Codex GSFA bagi
kategori makanan yang berkaitan adalah terpakai.
Senarai ketetapan rujukan silang (cross reference) di antara peraturan-peraturan di
bawah PPM 1985 dengan standard Codex Alimentarius, samada Codex Commodity
Standard atau Codex GSFA adalah seperti di Lampiran 2. Sehubungan itu, senarai
aditif makanan yang dibenarkan dalam makanan adalah berdasarkan ketetapan
tersebut dan mana – mana yang TERKINI.
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Nota: Standard Codex Alimentarius akan sentiasa dikemaskini bagi memasukkan
peruntukan tambahan yang telah diterima pakai oleh Codex Alimentarius
Commission(CAC). CAC akan bermesyuarat setiap tahun dalam bulan Julai untuk
membincangkan penambahan atau pengguguran peruntukan sesuatu aditif
makanan.
Codex Commodity Standard
Dokumen-dokumen ini boleh diperolehi daripada laman web Codex Alimentarius di
alamat http://www.codexalimentarius.org/standards/list-of-standards/en/.
Codex Commodity Standard adalah standard spesifik bagi satu-satu produk
makanan. Dokumen ini kebiasaannya mengandungi deskripsi, spesifikasi dari segi
kualiti, senarai aditif makanan yang boleh digunakan, peruntukan kontaminan yang
ditetapkan serta kehendak pembungkusan dan pelabelan.
Page | 2
Codex GSFA
Codex GSFA boleh diperolehi melalui dua (2) kaedah iaitu berdasarkan;
1. Pencarian melalui mana-mana enjin pencarian seperti laman web Google
dengan menaip CODEX STAN 192-1995.
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CODEX STAN 192-1995
Komponen utama dalam dokumen ini adalah Table 1, Table 2 dan Table 3.
Page | 4
Table 1 merupakan jadual yang menyenaraikan sesuatu aditif makanan (di dalam
susunan alphabetical) bersama dengan tahap yang dibenarkan untuk ditambah bagi
sesuatu kategori makanan.
Manakala bagi Table 2, mempunyai maklumat yang sama dengan Table 1 namun
maklumat tersebut disusun berdasarkan kategori makanan.
Table 3 (Lampiran 3) merupakan senarai aditif yang dibenarkan penggunaan bagi
semua kategori makanan kecuali kategori makanan yang disenaraikan di bawah
Annex to Table 3 (Lampiran 4) berdasarkan Amalan Pengilangan Yang Baik.
Page | 5
2. Pencarian melalui GSFA Online boleh dicapai melalui laman web Codex
Alimentarius di alamat;
http://www.codexalimentarius.net/gsfaonline/additives/search.html?lang=en.
Page | 6
GSFA Online
Dokumen ini merupakan ekstrak senarai aditif yang dibenarkan di bawah Codex
GSFA, CODEX STAN 192-1995 yang berbentuk web-based yang hanya
memaparkan senarai aditif makanan yang dibenarkan mengikut kategori makanan
atau berdasarkan aditif makanan
4.0
LAIN-LAIN
Page | 7
4.1
Panduan untuk memahami prinsip penggunaan Amalan Pengilangan Yang
Baik dan deskripsi kategori makanan di bawah Codex GSFA (Lampiran 1)
adalah seperti dinyatakan di bawah Section 3 dan Section 5, Codex GSFA,
CODEX STAN 192-1995.
4.2
Sekiranya produk makanan dikategorikan di bawah subcategory tertentu
maka setiap aditif makanan yang tersenarai di bawah main category yang
sama turut terpakai. Contoh; sekiranya produk makanan di bawah kategori
makanan 12.1.2, maka peruntukan aditif yang dibenarkan adalah aditif di
bawah kategori makanan 12.1.2 dan aditif di bawah main category iaitu
kategori makanan 12.1 dan kategori makanan 12.0. Aditif di bawah kategori
makanan 12.1.1 adalah tidak terpakai.
4.3
Laman web Codex Alimentarius juga boleh dicapai terus menerusi laman web
Bahagian Keselamatan dan Kualiti Makanan.
5.0 PERTANYAAN
Sebarang pertanyaan boleh dikemukakan kepada:
Pengarah Kanan Keselamatan dan Kualiti Makanan
Kementerian Kesihatan Malaysia
Aras 3, Blok E7, Kompleks E
Pusat Pentadbiran Kerajaan Persekutuan
62590 Putrajaya Malaysia
Tel: 603-8883 3888 Faks: 03-8889 3815
e-mel: fsq-division@moh.gov.my
Laman web : http://fsq.moh.gov.my
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GAMBAR RAJAH SEMAKAN SILANG DI ANTARA PERATURAN-PERATURAN
MAKANAN (PPM) 1985 DENGAN STANDARD CODEX
Peringkat I
Kenalpasti komoditi makanan
berdasarkan PPM 1985
Peraturan 395
Kolum I: Peraturan 42- 394A
Peringkat II
Semakan sama ada terdapat Codex
Commodity Standard (CCS)
Ya
CCS
Tidak
Peringkat III
Semakan Codex GSFA.
Kenalpasti Food Category Codex GSFA
berdasarkan Annex B Codex GSFA
(Food Category 1.0-16.0)
Aditif yang
tersenarai dan
yang terkini
dalam CCS
Food Category
Codex GSFA
Ya
Kategori utama / subkategori
yang spesifik:
Aditif yang tersenarai dan yang
terkini di bawah kategorinya.
Sekiranya produk makanan
tersenarai di bawah
subkategorinya, maka aditif yang
tersenarai di bawah kategori
utama adalah terpakai.
Tidak
Peraturan 42394A:
Tiada aditif
yang
dibenarkan.
Peraturan 395:
Aditif yang
tersenarai dan
yang terkini di
bawah Table 3
dalam Codex
Standard GSFA
Page | 9
Lampiran 1
Deskripsi bagi Setiap Kategori Makanan di bawah Codex GSFA
Kategori
Makanan
1.0
Deskripsi
Dairy products and analogues, excluding products of food category 02.0:
Includes all types of dairy products that are derived from the milk of any milking animal (e.g. cow, sheep,
goat, buffalo). In this category, a “plain” product is one that is not flavoured, nor contains fruit, vegetables
or other non-dairy ingredients, nor is mixed with other non-dairy ingredients, unless permitted by relevant
standards. Analogues are products in which milk fat has been partially or wholly replaced by vegetable
fats or oils.
1.1
Milk and dairy-based drinks:
Includes all plain and flavoured fluid milk products based on skim, part-skim, low-fat and whole milk.
1.1.1
Milk and buttermilk (plain):
Includes plain fluid products only. Includes reconstituted plain milk that contains only dairy ingredients.
1.1.1.1
Milk (plain):
Fluid milk obtained from milking animals (e.g. cows, sheep, goats, buffalo). Milk is usually heat-treated by
pasteurization, ultra-high temperature (UHT) treatment or sterilization.13 Includes skim, part-skim, low-fat
and whole milk.
1.1.1.2
Buttermilk (plain):
Buttermilk is the nearly milkfat-free fluid remaining from the butter-making process (i.e. the churning
fermented or non-fermented milk and cream). 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).Buttermilk may be pasteurized
or sterilized
1.1.2
Dairy-based drinks, flavoured and/or fermented (e.g. chocolate milk, cooca, eggnog, drinking yoghurt,
whey-based drinks):
Includes all ready-to-drink flavoured and aromatized milk-based fluid beverages and their mixes,
excluding mixes for cocoa (cocoa-sugar mixtures, category 05.1.1). Examples include: hot chocolate,
chocolate malt drinks, strawberry-flavoured yoghurt drink, lactic acid bacteria drinks, and lassi (liquid
obtained by whipping curd from the lactic acid fermentation of milk, and mixing with sugar or synthetic
sweetener).
1.2
Fermented and renneted milk products (plain), excluding food category 01.1.2 dairy-based drinks):
Includes all plain products based on skim, part-skim, low-fat and whole milk. Flavoured products are
included in 1.1.2 (beverages) and 1.7 (desserts).
1.2.1
Fermented milks (plain):
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Kategori
Makanan
1.2.1.1
Deskripsi
Includes all plain products, including fluid fermented milk, acidified milk and cultured milk. Plain yoghurt,
which does not contain flavours or colours, may be found in one of the sub-categories of 1.2.1 depending
on whether it is heat-treated after fermentation or not.
Fermented milks (plain), not heat-treated after fermentation:
Includes fluid and non-fluid plain products, such as yoghurt.
1.2.1.2
Fermented milks (plain), heat-treated after fermentation:
Products similar to that in 01.2.1.1, except that they have been heat-treated (e.g. sterilized or
pasteurized) after fermentation.
1.2.2
Renneted milk (plain):
Plain, coagulated milk produced by the action of milk coagulating enzymes. Includes curdled milk.
Flavoured renneted milk products are found in category 1.7.
1.3
Condensed milk and analogues (plain):
Includes plain and sweetened types of condensed milk, evaporated milk, and 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.
1.3.1
Condensed milk (plain):
Condensed milk is obtained by partial removal of water from milk to which sugar may have been added.
For evaporated milk, the water removal may be accomplished by heating. Includes partially dehydrated
milk, evaporated milk, sweetened condensed milk, and khoa (cow or buffalo milk concentrated by
boiling).
1.3.2
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 powdered form. Includes condensed milk analogues, blends of evaporated skimmed milk and
vegetable fat and blends of sweetened condensed skimmed milk and vegetable fat.
1.4
Cream (plain) and the like:
Cream is a fluid dairy product, relatively high in fat content in comparison to milk. Includes all plain fluid,
semi-fluid and semi-solid cream and cream analogue products. Flavoured cream products are found in
1.1.2 (beverages) and 1.7 (desserts).
1.4.1
Pasteurized cream (plain):
Cream subjected to pasteurization by appropriate heat treatment or made from pasteurized milk. Includes
milk cream and “half-and-half.”
1.4.2
Sterilized and UHT creams, whipping and whipped creams, and reduced fat creams (plain):
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Kategori
Makanan
Deskripsi
Includes every cream, regardless of fat content, which has undergone a higher heat-treatment than
pasteurization. Also includes 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
1.4.4 (cream analogues).
1.4.3
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 (1.1.1.2)
1.4.4
Cream analogues:
Cream substitute consisting of a vegetable fat-water emulsion in liquid or powdered form for use other
than as a beverage whitener (1.3.2). Includes instant whipped cream toppings and sour cream
substitutes.
1.5
Milk powder and cream powder and powder analogues (plain):
Includes plain milk powders, cream powders, or combination of the two, and their analogues. Includes
products based on skim, part-skim, low-fat and whole milk.
1.5.1
Milk powder and cream powder (plain):
Milk products obtained by partial removal of water from milk or cream and produced in a powdered form.
Includes casein and caseinates.
1.5.2
Milk and cream powder analogues:
Products based on a fat-water emulsion and dried for use other than as a beverage whitener (1.3.2).
Examples include imitation dry cream mix and blends of skimmed milk and vegetable fat in powdered
form.
1.6
Cheese and analogues:
Cheese and cheese analogues are products that have water and fat included within a coagulated milkprotein structure. Products such as cheese sauce (12.6.2), cheese-flavoured snacks (15.1), and
composite prepared foods containing cheese as an ingredient (e.g. macaroni and cheese; 16.0) are
categorized elsewhere.
1.6.1
Unripened cheese:
Unripened cheese, including fresh cheese, is ready for consumption soon after manufacture. 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
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Kategori
Makanan
Deskripsi
vegetarian versions of, e.g. hamburgers). Includes the whole unripened cheese and unripened cheese
rind (for those unripened cheeses with a “skin” such as mozzarella). Most products are plain, however,
some, such as cottage cheese and cream cheese, may be flavoured or contain ingredients such as fruit,
vegetables or meat. Excludes ripened cream cheese, where cream is a qualifier for a high fat content.
1.6.2
Ripened cheese:
Ripened cheese is not ready for consumption soon after manufacture, but is held under such time and
temperature conditions so as to allow the necessary 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 extrahard. Includes cheese in brine, which is a ripened semi-hard to soft cheese, white to yellowish in colour
with a compact texture, and without actual rind that has been preserved in brine until presented to the
consumer.
1.6.2.1
Ripened cheese, includes rind:
Refers to ripened (including mould-ripened) cheese, including rind, or any part thereof, such as cut,
shredded, grated or sliced cheese. Examples of ripened cheese include: blue cheese, brie, gouda,
havarti, hard grating cheese, and Swiss cheese.
1.6.2.2
Rind of ripened cheese:
Refers to the rind only of the cheese. 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.
1.6.2.3
Cheese powder (for reconstitution; e.g. for cheese sauces):
Dehydrated product prepared from a variety or processed cheese. Does not include grated or shredded
cheese (1.6.2.1 for variety cheese; 1.6.4 for processed cheese). Product is intended either to be
reconstituted with milk or water to prepare a sauce, or used as-is as an ingredient (e.g. with cooked
macaroni, milk and butter to prepare a macaroni and cheese casserole). Includes spray-dried cheese.
1.6.3
Whey cheese:
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 (1.6.6).
1.6.4
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 are included under food category 1.6.2 (Ripened cheese).
1.6.4.1
Plain processed cheese:
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Kategori
Makanan
1.6.4.2
Deskripsi
Processed cheese product that does not contain added flavours, seasonings, fruit, vegetables and/or
meat. Examples include: American cheese, requeson.
Flavoured processed cheese, including containing fruit, vegetables, meat, etc.:
Processed cheese product that contains added flavours, seasonings, fruit, vegetables and/or 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).
1.6.5
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.
1.6.6
Whey protein cheese:
Product containing the protein extracted from the whey component of milk. These products are principally
made by coagulation of whey proteins. Example: ricotta cheese. Different from whey cheese (1.6.3).
1.7
Dairy-based desserts (e.g. pudding, fruit or flavoured yoghurt):
Includes ready-to-eat flavoured dairy dessert products and dessert mixes. Includes frozen dairy
confections and novelties, and dairy-based fillings. Includes flavoured yoghurt (a milk product obtained by
fermentation of milk and milk products to which flavours and ingredients (e.g. fruit, cocoa, coffee) have
been added) that may or may not be heat-treated after fermentation.28 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 flavoured yoghurt, junket (sweet custardlike dessert made from flavoured 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), flavours and colours (e.g. peda, burfee, milk cake, gulab jamun, rasgulla, rasmalai, basundi).
These products are different from those in food category 3.0 (edible ices, including sherbet and sorbet) in
that the foods in category 1.7 are dairy-based, while those in 3.0 are water-based and contain no dairy
ingredients.
1.8
Whey and whey products, excluding whey cheeses:
Includes a variety of whey-based products in liquid and powdered forms.
1.8.1
Liquid whey and whey products, excluding whey cheeses:
Whey is the fluid separated from the curd after coagulation of milk, cream, skimmed milk or buttermilk
with milk coagulating enzymes during the manufacture of cheese, casein or similar products. Acid whey is
obtained after the coagulation of milk, cream, skimmed milk or buttermilk, mainly with acids of the type
used for the manufacture of fresh cheese.
1.8.2
Dried whey and whey products, excluding whey cheeses:
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Kategori
Makanan
Deskripsi
Whey powders are prepared by spray- or roller-drying whey or acid whey from which the major portion of
the milkfat has been removed
2.0
Fats and oils, and fat emulsions:
Includes all fat-based products that are derived from vegetable, animal or marine sources, or their
mixtures.
2.1
Fats and oils essentially free from water:
Edible fats and oils are foods composed mainly of triglycerides of fatty acids from vegetable, animal or
marine sources.
2.1.1
Butter oil, anhydrous milkfat, ghee:
The milkfat products anhydrous milkfat, 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 nonfat solids. Ghee is a product obtained exclusively from milk, cream or butter by a process
that almost completely removes water and nonfat solids; it has a specially developed flavour and physical
structure.
2.1.2
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.
2.1.3
Lard, tallow, fish oil, and other animal fats:
All animal fats and oils should be derived from animals in good health at the time 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 kidney 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 (50-55οC) 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 (60-65οC) 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.
2.2
Fat emulsions mainly of type water-in-oil:
Include all emulsified products excluding fat-based counterparts of dairy products and dairy desserts.
2.2.1
Butter:
Butter is a fatty product consisting of a primarily water-in-oil emulsion derived exclusively from milk and/or
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Kategori
Makanan
Deskripsi
products obtained from milk
2.2.2
Fat spreads, dairy fat spreads and blended spreads:
Includes fat spreads (emulsions principally of the type water and edible fats and oils), dairy fat spreads
(emulsions principally of the type water-in-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, threequarter fat margarine, or three-quarter fat butter-margarine blends).
2.3
Fat emulsions mainly of type oil-in-water, including mixed and/or flavoured products based on fat
emulsions:
Includes fat-based counterparts of dairy-based foods excluding dessert products. The fat portion of these
products are derived from sources other than 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.
2.4
Fat-based desserts excluding dairy-based dessert products of food category 1.7:
Includes fat-based counterparts of dairy-based desserts, which are found in category 1.7. Includes readytoeat products and their mixes. Also includes non-dairy fillings for desserts. An example is an ice creamlike product made with vegetable fats.
3.0
Edible ices, including sherbet and sorbet:
This category includes water-based frozen desserts, confections and novelties, such as fruit sorbet,
“Italian”-style ice, and flavoured ice. Frozen desserts containing primarily dairy ingredients are included in
food category 1.7.
4.0
Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe
vera), seaweeds, and nuts and seeds:
This major category is divided into two categories: 4.1(Fruit) and 4.2 (Vegetables (including mushrooms
and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds). Each
of these categories is further divided into sub-categories for fresh and processed products.
4.1
Fruit:
Includes all fresh (4.1.1) and processed (4.1.2) products.
4.1.1
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.
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Kategori
Makanan
4.1.1.1
Deskripsi
Untreated fresh fruit:
Raw fruit presented fresh from harvest.
4.1.1.2
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.
4.1.1.3
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.
4.1.2
Processed fruit:
Includes all forms of processing other than peeling, cutting and surface treating fresh fruit.
4.1.2.1
Frozen fruit:
Fruit that may or may not be blanched prior to freezing. The product may be frozen in a juice or sugar
syrup. Examples include frozen fruit salad and frozen strawberries.
4.1.2.2
Dried fruit:
Fruit from which water is removed to prevent microbial growth.39 Includes dried fruit leathers (fruit rolls)
prepared by drying fruit purees. Examples include dried apple slices, raisins, dried shredded or flaked
coconut, and prunes.
4.1.2.3
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 4.1.2.7 (i.e. dried, sugar coated
fruit).
4.1.2.4
Canned or bottled (pasteurized) fruit:
Fully preserved product in which fresh 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.
4.1.2.5
Jams, jellies, marmalades:
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
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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.
4.1.2.6
Fruit-based spreads (e.g. chutney) excluding products of food category 4.1.2.5:
Includes all other fruit-based spreads, such as apple butter and lemon curd. Also includes condiment-type
fruit products such as mango chutney and raisin chutney.
4.1.2.7
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.
4.1.2.8
Fruit preparations, including pulp, purees, fruit toppings and coconut milk:
Fruit pulp is not usually intended for direct consumption. It is a slurry of lightly steamed and strained fresh
fruit, with or without added preservatives. Fruit puree (e.g. mango puree, prune puree) is produced in the
same way, but has a smoother, finer texture, and may be used as fillings for pastries, but is not limited to
this use. Fruit sauce (e.g. pineapple sauce or strawberry sauce) is made from boiled fruit pulp with or
without added sweeteners and may contain fruit pieces. Fruit sauce may be used as toppings for fine
bakery wares and ice cream sundaes. Fruit syrup (e.g. blueberry syrup) is a more liquid form of fruit
sauce that may be used as a topping e.g. for pancakes. Non-fruit toppings are included in category 5.4
(sugar- and chocolatebased 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, flavours, stabilizers and preservatives), and fruit bars (a mixture of fruit (mango, pineapple,
or guava) pulp mixed with sugar, flavours and preservatives, dried into a sheet).
4.1.2.9
Fruit-based desserts, incl. fruit-flavoured water-based desserts:
Includes the ready-to-eat products and mixes. Includes fruit-flavoured gelatine, rote gruze, 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 7.2.1 and 7.2.2), fruit-flavoured
edible ices (category 3.0), or fruit-containing frozen dairy desserts (category 1.7).
4.1.2.10
Fermented fruit products:
Type of pickled product produced by preservation in salt by lactic acid fermentation. Examples include:
fermented plums.
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4.1.2.11
Deskripsi
Fruit fillings for pastries:
Includes the ready-to-eat products and mixes. Includes all type of fillings excluding purees (category
4.1.2.8). These fillings usually include whole fruit or fruit pieces. Examples include: cherry pie filling and
raisin filling for oatmeal cookies.
4.1.2.12
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).
4.2
Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera),
seaweeds, and nuts and seeds:
Includes all fresh (4.2.1) and processed (4.2.2) products.
4.2.1
Fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera),
seaweeds, and nuts and seeds:
Fresh vegetables are generally free of additives. However, fresh vegetables that are coated or cut or
peeled for presentation to the consumer may contain additives.
4.2.1.1
Untreated fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes
(including soybeans), and aloe vera), seaweeds, and nuts and seeds:
Raw vegetables presented fresh from harvest.
4.2.1.2
Surface-treated fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and
legumes, and aloe vera), seaweeds, and nuts and seeds:
The surfaces of certain fresh vegetables are coated with glazes or waxes or are treated with other food
additives that act as protective coatings and/or help to preserve the freshness and quality of the
vegetable. Examples include: avocados, cucumbers, green peppers and pistachio nuts.
4.2.1.3
Peeled, cut or shredded fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and
legumes, and aloe vera), seaweeds, and nuts and seeds:
Fresh vegetables, e.g. peeled raw potatoes, that are presented to the consumer to be cooked at home
(e.g. in the preparation of hash brown potatoes).
4.2.2
Processed vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe
vera), seaweeds, and nuts and seeds:
Includes all forms of processing other than peeling, cutting and surface treating fresh vegetables.
4.2.2.1
Frozen vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe
vera), seaweeds, and nuts and seeds:
Fresh vegetables are usually blanched and frozen. 43 Examples include: quick-frozen corn, quick-frozen
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Deskripsi
French-fried potatoes, quick frozen peas, and quick frozen whole processed tomatoes.
Dried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera),
seaweeds, and nuts and seeds:
Products in which the natural water content has been reduced below that critical for growth for
microorganisms without affecting the important nutrients. The product may or may not be intended for
rehydration prior to consumption. 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).
4.2.2.3
Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and
seaweeds in vinegar, oil, brine, or soybean sauce:
Products prepared by treating raw vegetables with salt solution excluding fermented soybean products.
Fermented vegetables, which are a type of pickled product, are classified in 4.2.2.7. Fermented soybean
products are classified in 6.8.6, 6.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3. 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 (su-zuke) and brine-pickled vegetables (shio-zuke). Other examples include: pickled ginger,
pickled garlic, and chilli pickles.
4.2.2.4
Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi, roots and
tubers, pulses and legumes, and aloe vera), and seaweeds,:
Fully preserved product in which fresh vegetables are cleaned, blanched, and placed in cans or jars in
liquid (e.g. brine, water, oil 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).
4.2.2.5
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):
Vegetable purees are finely dispersed slurries prepared from the concentration of vegetables, which may
have been previously heat-treated (e.g. steamed). The slurries may be filtered prior to packaging. Purees
contain lower amounts of solids than pastes (found in category 4.2.2.6). 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.
4.2.2.6
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 4.2.2.5:
Vegetable pastes and pulps are prepared as described for vegetable purees (category 4.2.2.5). However,
pastes and pulps have a higher amount of solids, and are usually used as components of other foods
(e.g. sauces). Examples include: potato pulp, horseradish pulp, aloe extract, salsa (e.g. chopped tomato,
onion, peppers, spices and herbs), sweet red bean paste (an), sweet coffee bean paste (filling), tomato
paste, tomato pulp, tomato sauce, crystallized ginger, and bean-based vegetable dessert (namagashi).
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4.2.2.7
Deskripsi
Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe
vera) and seaweed products, excluding fermented soybean products of food category 6.8.6, 6.8.7, 12.9.1,
12.9.2.1 and 12.9.2.3:
Fermented vegetables are a type of pickled product, formed by the action of lactic acid bacteria, usually
in the presence of salt. Traditional Oriental fermented vegetable products are prepared by air-drying
vegetables and exposing them to ambient temperatures so as to allow the microorganisms to flourish; the
vegetables are then sealed in an anaerobic environment and salt (to generate lactic acid), spices and
seasonings are added. Examples include: red pepper paste, fermented vegetable products (some
tsukemonoother than category 4.2.2.3), kimchi (fermented Chinese cabbage and vegetable preparation),
and sauerkraut (fermented cabbage). Excludes fermented soybean products that are found in food
categories 6.8.6 (fermented soybeans (e.g. natto and tempe)), 6.8.7 (fermented soybean curd), 12.9.1
(fermented soybean paste e.g. miso), 12.9.2.1 (fermented soybean sauce), and 12.9.2.3 (other soybean
sauce).
4.2.2.8
Cooked or fried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and
aloe vera) and seaweeds:
Vegetables that are steamed, boiled, baked, or fried, with or without a coating, for presentation to the
consumer. Examples include: simmered beans, pre-fried potatoes, fried okra, and vegetables boiled
down in soy sauce (tsukudani).
5.0
Confectionery:
Includes all cocoa and chocolate products (5.1), other confectionery products that may or may not contain
cocoa (5.2), chewing gum (5.3), and decorations and icings (5.4), or foods produced solely with any
combination of foods conforming to these sub-categories.
5.1
Cocoa products and chocolate products including imitations and chocolate substitutes:
This category is divided to reflect the variety of standardized and non-standardized cocoa- and chocolate
based products.
5.1.1
Cocoa mixes (powders) and cocoa mass/cake:
Includes a variety of products that are used in the manufacture of other chocolate products or in the
preparation of cocoa-based beverages. Most cocoa products 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 flavour. 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
flavouring (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 1.1.2, and most finished chocolate products are included in
category 05.1.4.
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5.1.2
Deskripsi
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.47 Chocolate syrup differs from fudge
sauce (e.g. for ice cream sundaes), which is found in category 5.4.
5.1.3
Cocoa-based spreads, including fillings:
Products in which cocoa is mixed with other 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
(Nutella-type product).
5.1.4
Cocoa and chocolate products:
Chocolate is produced from cocoa nibs, mass, press cake, powder, or liquor with or without addition
ofsugar, cocoa butter, aroma or flavouring substances, and optional ingredients (e.g. nuts). This category
is for chocolate as defined in the Standard for Chocolate and Chocolate Products (CODEX STAN 871981), and for confectionery that uses chocolate that meets the standard and may contain other
ingredients, for example chocolate-covered nuts and fruit (e.g. raisins). This category includes only the
chocolate portion of any confectionery within the scope of food category 5.2. 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 coloured decorations, filled chocolate
(chocolate with a texturally distinct center and external coating, excluding flour confectionery and pastry
products of categories 7.2.1 and 7.2.2) and chocolate with added edible ingredients. This category does
not include yoghurt-, cereal-, and honey-covered nuts (category 15.2).
5.1.5
Imitation chocolate, chocolate substitute products:
Includes chocolate-like products that may or may not be cocoa-based, but have similar organoleptic
properties as chocolate, such as carob chips, and cocoa-based products that contain greater than 5%
vegetable fat (other than cocoa butter) that are excluded from the scope of the Standard for Chocolate
and Chocolate Products (CODEX STAN 87-1981). These chocolate-like products may contain additional
optional ingredients and may include filled confectionery. Examples include: compound chocolate,
flavoured and coloured compound chocolate, compound chocolate coatings, and imitation chocolate
covered nuts and fruit (e.g. raisins). This category includes only the chocolate-like portion of any
confectionery within the scope of food category 5.2.
5.2
Confectionery including hard and soft candy, nougats, etc. other than food categories 5.1, 5.3, and 5.4:
Includes all types of products that primarily contain sugar and their dietetic counterparts and may or may
not contain cocoa. Includes hard candy (5.2.1), soft candy (5.2.2), and nougats and marzipans (5.2.3).
5.2.1
Hard candy:
Products made from water and sugar (simple syrup), colour and flavour that may or may not have a
filling, their dietetic counterparts, and products that may or may not contain cocoa. Includes: pastilles and
lozenges (rolled, shaped and filled sweetened candy). These types of products may be used as fillings for
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chocolate products within the scope of food categories 5.1.4 and 5.1.5.
5.2.2
Soft candy:
Products include soft, chewy products such as caramels (containing sugar syrup, fats, colour and flavour)
and their dietetic counterparts; products that may or may not contain cocoa and milk (e.g. toffees and
chocolateflavoured caramels); jelly-based candies (e.g. jelly beans, jellied fruit paste covered in sugar,
made from gelatin, pectin, colour and flavour); and licorice. Also included are halwateheniaa and oriental
specialties, such as sweet bean jelly (yokan) and agar jelly for mitsumame. These types of products may
be used as fillings for chocolate products within the scope of food categories 5.1.4 and 5.1.5.
5.2.3
Nougats and marzipans:
Nougats consist of roasted ground nuts, sugar and cocoa and their dietetic counterparts, that may be
consumed as is, or may be used as a filling for chocolate products within the scope of food categories
5.1.4 and 5.1.5. Marzipan consists of almond paste and sugar and their dietetic counterparts, that may be
shaped and coloured for direct consumption, or may be used as a filling for chocolate products within the
scope of food categories 5.1.4 and 5.1.5.
5.3
Chewing gum:
Product made from natural or synthetic gum base containing flavours, sweeteners (nutritive or nonnutritive), aroma compounds, and other additives. Includes bubble gum and breath-freshener gum
products.
5.4
Decorations (e.g. for fine bakery wares), toppings (non-fruit) and sweet sauces:
Includes ready-to-eat icings and frostings for cakes, cookies, pies and bread and flour confectionery, as
well as mixes for these products. Also includes sugar- and chocolate-based coatings for baked goods.
Sweet sauces and toppings include butterscotch sauce for use, e.g. on ice cream. These sweet sauces
are different than the syrups (e.g. maple, caramel, and flavoured syrups for fine bakery wares and ices)
included in category 11.4. Fruit-based toppings are included in 4.1.2.8. Chocolate sauce is included in
5.1.2
6.0
Cereals and cereal products derived from cereal grains, roots and tubers, pulses, legumes and pith or
soft core of palm tree, excluding bakery wares of food category 7.0:
Includes unprocessed (06.1) and various processed forms of cereal and cereal-based products.
6.1
Whole, broken, or flaked grain, including rice:
Includes whole, husked, unprocessed cereals and grains. Examples include: barley, corn (maize), hops
(for beer manufacture), oats, rice (including enriched, instant and parboiled), sorghum, soybeans, and
wheat.
6.2
Flours and starches (including soybean powder):
The basic milled products of cereal grains, roots, tubers, pulses, pith or softy core of palm tree or
legumes sold as such or used as ingredients (e.g. in baked goods).
6.2.1
Flours:
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Deskripsi
Flour is produced from the milling of grain, cereals and tubers (e.g. cassava) and pith or soft core of palm
tree. Includes flour pastes for bread and flour confectionery, flour for bread, pastries, noodles and pasta,
and flour mixes (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 7.1.6 (mixes for
ordinary bakery wares) and 7.2.3 (mixes for fine bakery wares)). 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) and
sago flour.
6.2.2
Starches:
Starch is a glucose polymer occurring in granular form in certain plant species, notably seeds (e.g.
cereals, pulses, corn, wheat, rice, beans, peas) and tubers (e.g. 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.
6.3
Breakfast cereals, including rolled oats:
Includes all ready-to-eat, instant, and regular hot breakfast cereal products. Examples include: granolatype 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.
6.4
Pastas and noodles and like products (e.g. rice paper, rice vermicelli, soybean pastas and noodles):
This food category was revised, with the understanding that there would be few, if any additives needed
in dried pastas and noodles. Includes all pasta, noodle and similar products.
6.4.1
Fresh pastas and noodles and like products:
Products that are untreated (i.e. not heated, boiled, steamed, cooked, pre-gelatinized or frozen) and are
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.
6.4.2
Dried pastas and noodles and like products:
Products that are untreated (i.e. not heated, boiled, steamed, cooked, pre-gelatinized or frozen) and are
dehydrated. Examples include dried forms of: spaghetti, bean vermicelli, rice vermicelli, macaroni, and
rice noodles.
6.4.3
Pre-cooked pastas and noodles and like products:
Products that are treated (i.e. heated, boiled, steamed, cooked, pre-gelatinized or frozen). These
products may be sold directly to the consumer (e.g. pre-cooked, chilled gnocchi to be heated prior to
consumption), or may be the starch 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.
6.5
Cereal and starch based desserts (e.g. rice pudding, tapioca pudding):
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Deskripsi
Dessert products containing cereal, starch or grain as the main ingredient. Also includes 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).
6.6
Batters (e.g. for breading or batters for fish or poultry):
Products containing flaked or ground cereal 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
7.1.4, and other mixes (e.g. for bread or cakes) are found in 7.1.6 and 7.2.3, respectively.
6.7
Pre-cooked or processed rice products, including rice cakes (Oriental type only):
Products prepared from rice that is soaked, drained, steamed, kneaded and shaped into cake forms (e.g.
Japanese mochi, Korean teuck). Crisp snacks made from rice grains, also called “rice cakes” are
categorized in 15.1, and dessert-type rice cakes are in 6.5. Category 6.7 would also include processed
rice and enriched rice products, such as pre-cooked products that are sold canned, chilled or frozen; and
processed rice products sold in retort pouches. This is to distinguish from category 6.1 (Whole, broken, or
flaked grain, including rice) that is intended to include only whole, husked, unprocessed cereals and
grains.
6.8
Soybean products (excluding soybean-based seasonings and condiments of food category 12.9):
Includes dried, cooked, fried or fermented soybean products, and soybean curd products.
6.8.1
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 6.8.2 (soybean-based
beverage film), 6.8.3 (soybean curd (tofu)), 6.8.4 (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.
6.8.2
Soybean-based beverage film:
Film formed on the surface of boiling soybean-based beverage that is dried. It may be deep-fried or
softened in water prior to use in soups or poached food. Also known as fuzhu or yuba.
6.8.3
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)
6.8.4
Semi-dehydrated soybean curd:
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Deskripsi
Soybean curd that has been pressed while being moulded into blocks so that some moisture has been
removed, but so that it is not completely dried (see food category 6.8.5). Semi-dehydrated soybean curd
typically contains 62% water, and has a chewy texture.
6.8.4.1
Thick gravy-stewed semi-dehydrated soybean curd:
Partially dehydrated soybean curd that is cooked (stewed) with a thick sauce (e.g. miso sauce). The
partially dehydrated soybean curd typically absorbs the sauce, and so regains its original texture.
6.8.4.2
Deep fried semi-dehydrated soybean curd:
Partially dehydrated soybean curd that is deep-fried. It may be consumed as such, or cooked (e.g.
stewed in sauce) after frying.
6.8.4.3
Semi-dehydrated soybean curd, other than food categories 6.8.4.1 and 6.8.4.2:
Partially dehydrated soybean curd prepared other than by stewing in thick (e.g. miso) sauce or by
deepfrying. Includes grilled products and mashed products that may be combined with other ingredients
(e.g. to make a patty or a loaf).
6.8.5
Dehydrated soybean curd (kori tofu):
Soybean curd from which all moisture has 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.
6.8.6
Fermented soybeans (e.g. natto, tempe):
The product is prepared from soybeans that 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).
6.8.7
Fermented soybean curd:
The product is prepared by forming soybean curd into a loaf during the fermentation process. It is a soft,
flavoured product, either in red, rice-yellow, or grey-green.
6.8.8
Other soybean protein products:
Other products from soybeans composed mainly of soybean protein such as extruded, textured,
concentrated, and isolated soy bean protein.
7.0
Bakery wares:
Includes categories for bread and ordinary bakery wares (7.1) and for sweet, salty and savoury fine
bakery wares (7.2).
7.1
Bread and ordinary bakery wares and mixes:
Includes all types of non-sweet bakery products and bread-derived products.
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7.1.1
Deskripsi
Breads and rolls:
Includes yeast-leavened and specialty breads and soda bread.
7.1.1.1
Yeast-leavened breads and specialty breads:
Includes all types of non-sweet bakery 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.
7.1.1.2
Soda breads:
Includes soda breads.
7.1.2
Crackers, excluding sweet crackers:
The term “cracker” refers to a thin, crisp wafer, usually of unsweetened dough. Flavoured crackers (e.g.
cheese flavoured) that are consumed as snacks are in 15.1. Examples include: soda crackers, rye crisps,
and matzohs.
7.1.3
Other ordinary bakery products (e.g. bagels, pita, English muffins):
Includes all other ordinary bakery wares, such as cornbread and biscuits. The term “biscuit” in this
category refers to a small cake of shortened bread, leavened with baking powder or baking soda. It does
not refer to the British “biscuit,” which is a “cookie” or “sweet cracker” included in category 7.2.1.
7.1.4
Bread-type products, including bread stuffing and bread crumbs:
Includes bread-based products such as croutons, bread stuffing and stuffing mixes, and prepared doughs
(e.g. for biscuits). Bread mixes are included in category 7.1.6.
7.1.5
Steamed breads and buns:
Oriental-style leavened wheat or rice products that are cooked in a steamer. Products may be made with
or without 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).
7.1.6
Mixes for bread and ordinary bakery wares:
Includes all the mixes containing the dry ingredients to which wet ingredients (e.g. water, milk, oil, butter,
eggs) are added to prepare a dough for baked goods from food categories 7.1.1 to 7.1.5. 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 7.2.3.
7.2
Fine bakery wares (sweet, salty, savoury) and mixes:
Includes sub-categories for ready-to-eat products (7.2.1 and 7.2.2) as well as mixes (7.2.3) for preparing
fine baked goods.
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7.2.1
Deskripsi
Cakes, cookies and pies (e.g. fruit-filled or custard types):
The term “sweet cracker” or “sweet biscuit” 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, fruitfilled pies (e.g. apple pie), oatmeal cookies, sugar cookies and British “biscuits”
(cookies or sweet crackers).
7.2.2
Other fine bakery products (e.g. doughnuts, sweet rolls, scones, and muffins):
Includes products that may be eaten as a dessert or as breakfast. Examples include: pancakes, waffles,
filled sweet buns (anpan), Danish pastry, wafers or cones for ice cream, flour confectionery, and trifles.
7.2.3
Mixes for fine bakery wares (e.g. cakes, pancakes):
Mixes containing the dry ingredients to 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 7.1.4. Mixes for ordinary
bakery wares (e.g. bread) is found in category 7.1.6.
8.0
Meat and meat products, including poultry and game:
This category includes all types of meat, poultry, and game products, in pieces and cuts or comminuted,
fresh (8.1) and processed (8.2 and 8.3).
8.1
Fresh meat, poultry and game:
Fresh products are usually free of additives. However, in certain circumstances, additives are necessary.
For example, colours 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).
8.1.1
Fresh meat, poultry and game, whole pieces or cuts:
Untreated raw meat, poultry and game 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, kidney); fresh tripe; and pork chops.
8.1.2
Fresh meat, poultry and game, comminuted:
Untreated raw comminuted or mechanically 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).
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8.2
Deskripsi
Processed meat, poultry, and game products in whole pieces or cuts:
Includes various treatments for non-heat treated meat cuts (8.2.1) and heat-treated meat cuts (8.3.2).
8.2.1
Non-heat treated processed meat, poultry and game products in whole pieces or cuts:
This category describes several treatment methods (e.g. curing, salting, drying, pickling) that preserve
and extend the shelf life of meats.
8.2.1.1
Cured (including salted) non-heat treated processed meat, poultry, and game products in whole
pieces or cuts:
Salted products are treated with sodium chloride. Dry cured (dry pickled) products are prepared by
rubbing salt directly on the meat surface. Wet pickle cured products are prepared by submerging the
meat in a brine solution. Pump cured products are prepared by injecting brine into the meat. Curing may
also be achieved by addition of additives. Smoked products are also included here.61 Examples include:
bacon (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).
8.2.1.2
Cured (including salted) and dried non-heat treated processed meat, poultry, and game products in whole
pieces or cuts:
The meat cuts may be cured or salted as described for category 8.2.1.1, and then dried, or they may only
be dried. Drying is achieved either in hot air or in vacuum. Examples include: dried salt pork, dehydrated
meat, stuffed loin, Iberian ham, and prosciutto-type ham.
8.2.1.3
Fermented non-heat treated processed meat, poultry, and game products in whole pieces or cuts:
Fermented products are a type of pickled product produced by the action of lactic acid bacteria in the
presence of salt. Examples include: potted beef and pickled (fermented) pig’s feet.
8.2.2
Heat-treated processed meat, poultry, and game products in whole pieces or cuts:
Includes cooked (including cured and cooked, and dried and cooked), heat-treated (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).
8.2.3
Frozen processed meat, poultry, and game products in whole pieces or cuts:
Includes raw and cooked meat cuts that have been frozen. Examples include: frozen whole chickens,
frozen chicken parts, and frozen beef steaks.
8.3
Processed comminuted meat, poultry, and game products:
Includes various treatments for non-heat treated products (8.3.1) and heat-treated products (8.3.2).
8.3.1
Non-heat treated processed comminuted meat, poultry, and game products:
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8.3.1.1
Deskripsi
This category describes several treatment methods (e.g. curing, salting, drying, pickling) that preserve
and extend the shelf life of comminuted and mechanically deboned meat products.
Cured (including salted) non-heat treated processed comminuted meat, poultry, and game products:
Salted products are treated with sodium chloride. Dry cured (dry pickled) products are prepared by
rubbing salt directly on the meat surface. Wet pickle cured products are prepared by submerging the
meat in a brinesolution. Pump cured products are prepared by injecting brine into the meat. Curing may
also be achieved by addition of additives. Also includes smoked products. Examples include: chorizos
(spicy pork sausages), salami-type products, salchichon, tocino (fresh, cured sausage), pepperoni, and
smoked sausage.
8.3.1.2
Cured (including salted) and dried non-heat treated processed comminuted meat, poultry, and game
products:
The comminuted or mechanically deboned products may be cured or salted as described for category
8.3.1.1, and then dried, or they may only be dried. Drying 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.
8.3.1.3
Fermented non-heat treated processed comminuted meat, poultry, and game products:
Fermented products are a type of pickled product produced by the action of lactic acid bacteria in the
presence of salt. Certain types of sausages may be fermented.
8.3.2
Heat-treated processed comminuted meat, poultry, and game products:
Includes cooked (including cured and cooked, and dried and cooked), heat-treated (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).
8.3.3
Frozen processed comminuted meat, poultry, and game products:
Includes raw, partially cooked and fully cooked comminuted or mechanically deboned meat products that
have been frozen. Examples include: frozen hamburger patties; frozen breaded or battered chicken
fingers.
8.4
Edible casings (e.g. sausage casings):
Casings or tubing prepared from collagen, cellulose, or food-grade synthetic material or from natural
sources (e.g. hog or sheep intestines) that contain the sausage mix.
9.0
Fish and fish products, including molluscs, crustaceans, and echinoderms:
This broad category is divided into categories for fresh fish (9.1) and various processed fish products
(9.2–9.4). This category includes aquatic vertebrates (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
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9.1
Deskripsi
fillets). In the Food Category System, this is indicated with a notation for “use as a glaze or coating
(surface treatment).”
Fresh fish and fish products, including molluscs, crustaceans, and echinoderms:
The term “fresh” refers to fish and fish products that are untreated except for refrigeration, storage on ice,
or freezing upon catching at sea or in lakes or other bodies of water in order to prevent decomposition
and spoilage.
9.1.1
Fresh fish:
Includes fresh whale meat, cod, salmon, trout, etc.; and fresh fish roe.
9.1.2
Fresh molluscs, crustaceans and echinoderms:
Includes fresh shrimp, clams, crabs, lobster, snails, etc.
9.2
Processed fish and fish products, including molluscs, crustaceans, and echinoderms:
This category refers to fish products that are frozen and may require further cooking, as well as ready-toeat cooked, smoked, dried, fermented, and salted products.
9.2.1
Frozen fish, fish fillets, and fish products, including molluscs, crustaceans, and echinoderms:
Fresh, including partially cooked, fish subjected to freezing or quick-freezing at sea and on land for further
processing. Examples 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.
9.2.2
Frozen battered fish, fish fillets and fish products, including molluscs, crustaceans, and echinoderms:
Uncooked product prepared from fish or fish portions, with dressing in eggs and bread crumbs or batter.
Examples include: frozen raw breaded or batter-coated shrimp; and frozen or quick-frozen breaded or
battercoated fish fillets, fish portions and fish sticks (fish fingers).
9.2.3
Frozen minced and creamed fish products, including molluscs, crustaceans, and echinoderms:
Uncooked product prepared from minced fish pieces in cream-type sauce.
9.2.4
Cooked and/or fried fish and fish products, including molluscs, crustaceans, and echinoderms:
Includes all ready-to-eat cooked products as described in the sub-categories.
9.2.4.1
Cooked fish and fish products:
Cooked products include steamed, boiled or any other cooking method except frying (see 9.2.4.3). The
fish may be whole, in portions or comminuted. Examples include: fish sausage; cooked fish products
boiled down in soy sauce (tsukudani); cooked surimi product (kamaboko); crab-flavoured 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 9.3.4.
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9.2.4.2
Deskripsi
Cooked molluscs, crustaceans, and echinoderms:
Cooked products include steamed, boiled or any other cooking method except frying (see 9.2.4.3).
Examples include: cooked crangon crangon and crangon vulgaris (brown shrimp; cooked shrimp, clams
and crabs.
9.2.4.3
Fried fish and fish products, including molluscs, crustaceans, and echinoderms:
Ready-to-eat products prepared from fish or fish portions, with or without further dressing in eggs and
bread crumbs or batter, that are fried, baked, roasted or barbecued, and then packaged or canned with or
without sauce or oil.62 Examples include: ready-to-eat fried surimi, fried calamari, and fried soft-shell
crabs.
9.2.5
Smoked, dried, fermented, and/or salted fish and fish products, including molluscs, crustaceans, and
echinoderms:
Smoked fish are usually prepared from fresh deep frozen or frozen fish that are dried directly or after
boiling, with or without salting, by exposing the fish to freshly-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 prior to drying. Salted fish are either rubbed with salt or placed in a salt solution. This
manufacturing process is different from that described in food category 9.3 for marinated and pickled fish.
Cured fish is prepared by salting and then smoking fish.62 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).
9.3
Semi-preserved fish and fish products, including molluscs, crustaceans, and echinoderms:
Includes products treated by methods such as marinating, pickling and partial cooking that have a limited
shelf life.
9.3.1
Fish and fish products, including molluscs, crustaceans, and echinoderms, marinated and/or in jelly:
Marinated products are manufactured by soaking the fish in vinegar or wine with or without added salt
and spices. They are packaged in jars or cans and have a limited shelf life. Products in jelly may be
manufactured by tenderizing fish products 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.
9.3.2
Fish and fish products, including molluscs, crustaceans, and echinoderms, pickled and/or in brine:
Pickled products are sometimes considered a type of marinated product. Pickling results from the
treatment of the fish with a salt and vinegar or alcohol (e.g. wine) solution.62 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.
9.3.3
Salmon substitutes, caviar, and other fish roe products:
Roe is usually produced by washing, salting 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
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Deskripsi
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.62 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 9.4, since it is a
fully preserved product. Roe products that are frozen, cooked or smoked are included in category 9.2.1,
9.2.4.1, and 9.2.5, respectively; fresh fish roe is found in category 9.1.1.
9.3.4
Semi-preserved fish and fish products, including molluscs, crustaceans, and echinoderms (e.g. fish
paste), excluding products of food categories 9.3.1 – 9.3.3:
Examples include fish or crustacean pates and traditional Oriental fish paste. The latter is produced from
fresh fish or the residue from fish sauce production, which is combined with other ingredients such as
wheat flour, bran, rice or soybeans. The product may be further fermented. Cooked fish or crustacean
pastes (surimi-like products) are found in 9.2.4.1 and 9.2.4.2, respectively.
9.4
Fully preserved, including canned or fermented fish and fish products, including molluscs, crustaceans,
and echinoderms:
Products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in
vacuumsealed air-tight containers to ensure sterility. Products may be packed in their own juice or in
added oil or sauce. This category excludes fully cooked products (see category 9.2.4). 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, colours may be used for decorating,
dyeing or stamping the exterior surfaces of shell eggs. In the Food Category System, 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 egg products:
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10.3
Deskripsi
Sugars are removed from the purified whole egg, egg yolk or egg white, which is then pasteurized and
dried.
Preserved eggs, including alkaline, salted, and canned eggs:
Includes traditional Oriental preserved products, such as salt-cured duck eggs (Hueidan), and alkaline
treated “thousand-year-old-eggs” (pidan).
10.4
Egg-based desserts (e.g. custard):
Includes ready-to-eat products and products 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 anhydrous, dextrose monohydrate, fructose:
White sugar is purified and crystallized sucrose with a polarisation of not less than 99.7οZ. 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 dextrose:
Powdered sugar (icing sugar) is finely 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 sugar, glucose syrup, dried glucose syrup, raw cane sugar:
Soft white sugar is fine grain purified, moist sugar, that is white in colour. Soft brown sugar is fine grain
moist sugar that is light to dark brown in colour. Glucose syrup is a purified concentrated aqueous
solution of nutritive saccharides derived from starch 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 manufacture sugar confectionery:
Dried glucose syrup, as described in 11.1.3, used to manufacture candy products that are included in
food category 5.2 (e.g. hard or soft candies).
11.1.3.2
Glucose syrup used to manufacture sugar confectionery:
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11.1.4
Deskripsi
Glucose syrup, as described in 11.1.3, used to manufacture candy products that are included in food
category 5.2 (e.g. hard or soft candies).
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 99.5οZ.
11.2
Brown sugar excluding products of food category 11.1.3:
Includes large-grain, brown or yellow lump sugars, such as Demerara sugar.
11.3
Sugar solutions and syrups, also (partially) inverted, including treacle and molasses, excluding products
of food category 11.1.3:
Includes co-products of the sugar refining process (e.g. treacle and molasses), invert sugar (equimolar
mixture of glucose and fructose produced from the hydrolysis of sucrose), and other sweeteners, such as
high fructose corn syrup, high fructose inulin syrup and corn sugar.
11.4
Other sugars and syrups (e.g. xylose, maple syrup, sugar toppings):
Includes all types of table syrups (e.g. maple syrup), syrups for fine bakery wares and ices (e.g. caramel
syrup, flavoured syrups), and decorative sugar toppings (e.g. coloured sugar crystals for cookies).
11.5
Honey:
Honey is the natural sweet substance produced by honeybees from the nectar of blossoms or secretions
of plants. 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, including those containing high-intensity sweeteners:
Includes products that are preparations of high-intensity sweeteners (e.g. acesulfame 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, salads, protein products:
This is a broad category that includes substances added to food to enhance its aroma and taste (12.1 –
salt and salt substitutes; 12.2 – herbs, spices, seasonings 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).
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12.1
Deskripsi
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, and condiments (e.g. seasoning for instant noodles):
This category describes items whose use is intended to enhance the aroma and taste of food.
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 seeds. 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, containing, e.g. dried seaweed flakes, sesame seeds and
seasoning), and seasoning for noodles. The term “condiments” as used in the Food Category System
does not include condiment sauces (e.g. ketchup, mayonnaise, mustard) or relishes.
12.3
Vinegars:
Liquid produced from fermentation of ethanol from a suitable source (e.g. wine, cider). Examples include,
cider vinegar, wine vinegar, malt vinegar, spirit vinegar, grain vinegar, raisin vinegar, 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 milkbased (e.g. chowder).
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12.5.1
Deskripsi
Ready-to-eat soups and broths, including canned, bottled, and frozen:
Water- or milk-based products consisting of vegetable, meat or fish broth with or without other ingredients
(e.g. vegetables, meat, noodles). Examples include: bouillon, broths, consommés, water- and creambased 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 and dips (e.g. mayonnaise, salad dressing, onion dips):
Sauces, gravies, dressings based and dips, at least 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 and snack dips (e.g. bacon and cheddar dip,
onion dip).
12.6.2
Non-emulsified sauces (e.g. ketchup, cheese sauce, cream sauce, brown gravy):
Include water-, coconut milk-, and milk-based sauces, gravies and dressings. 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 (e.g. Italian or ranch 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, potato salad) and sandwich spreads excluding cocoa- and nut-based
spreads of food categories 04.2.2.5 and 05.1.3:
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12.8
Deskripsi
Includes prepared salads, milk-based sandwich spreads, non-standardized mayonnaise-like sandwich
spreads, and dressing for coleslaw (cabbage salad).
Yeast and like products:
Includes baker’s yeast and leaven used in the manufacture of baked goods. Includes the Oriental
products koji (rice or wheat malted with A. oryzae) used in the production of alcoholic beverages.
12.9
Soybean-based seasonings and condiments:
Includes products that are derived from soybeans and other ingredients intended for use as seasonings
and condiments, such as fermented soybean paste and soybean sauces.
12.9.1
Fermented soybean paste (e.g. miso):
The product is made of soybeans, salt, water and other ingredients, using the process of fermentation.
The product includes dou jiang (China), doenjang (Republic of Korea), or miso (Japan), which maybe
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 sauces:
Non-fermented soybean sauce, which is also known as non-brewed soybean sauce, may be produced
from vegetable proteins, such as defatted soybeans that are acid-hydrolyzed (e.g. with hydrochloric acid),
neutralized (e.g. with sodium carbonate), and filtered.
12.9.2.3
Other soybean sauce:
Non-emulsified sauce made from fermented soybean sauce and/or non-fermented soybean sauce, with
or without sugar, with or without caramelization process.
12.10
Protein products other than from soybeans:
Includes, for example, milk protein, cereal 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 particular nutritional uses:
Foods for special dietary use are specially 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
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Deskripsi
categories for their standard counterparts.
13.1
Infant formulae, follow-up formulae, and formulae for special medical purposes for infants:
Foods that are intended for infants and for young children as defined in the sub-categories 13.1.1, 13.1.2,
and 13.1.3.
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 purposes intended for infants:
Foods for special dietary use that are 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 infants and young children:
Foods that are intended for infants 6 months 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 meatbased “baby foods” for infants, “toddler foods,” and “junior foods”; lactea flour, biscuits and rusks
for children.
13.3
Dietetic foods intended for special medical purposes (excluding products of food category 13.1):
Foods for special dietary use that are specially processed or formulated and presented for the dietary
management of 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 medicallydetermined 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
Dietetic formulae for slimming purposes and weight reduction:
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Deskripsi
Formula foods that when presented as “ready-to-eat” or when prepared in conformity with the directions
for use are specifically presented as replacements for all or part of the total daily diet.80 Includes
products with reduced caloric content such as those that are low in sugar and/or fat, sugar- or fat-free, or
contain sugarand/ or fat-substitutes.
13.5
Dietetic foods (e.g, supplementary foods for dietary use) excluding products of food categories 13.1 -13.4
and 13.6:
Products of high nutritional content, in liquid or solid form (e.g. protein bars), to be used by individuals as
part of a balanced diet to provide supplemental nutrition. Products are 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. where national jurisdictions regulate these products as food.
14.0
Beverages, excluding dairy products:
This major category is divided into the broad categories of non-alcoholic (14.1) and alcoholic (14.2)
beverages. Dairy-based beverages are included in 1.1.2.
14.1
Non-alcoholic ("soft") beverages:
This broad category includes waters and carbonated waters (14.1.1), fruit and vegetable juices (14.1.2),
fruit and vegetable nectars (14.1.3), water-based flavoured carbonated and non-carbonated drinks
(14.1.4), and water-based brewed or steeped beverages such as coffee and tea (14.1.5).
14.1.1
Waters:
Includes natural waters (14.1.1.1) and other bottled waters (14.1.1.2), each of which may be noncarbonated or carbonated.
14.1.1.1
Natural mineral waters and source waters:
Waters obtained directly at the source and 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 flavours 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.
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14.1.2
Deskripsi
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
flavour 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 or 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).83 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 Brix 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 flavour 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. Sold 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 juice:
Prepared by the physical removal of water from vegetable juice. Sold in liquid, syrup and frozen forms for
the preparation of a ready-to-drink juice by addition of water. Includes carrot juice concentrate.
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14.1.3
Deskripsi
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.83 Fruit-vegetable nectar blends are
reported under their components (i.e. fruit nectar (14.1.3.1) and vegetable nectar (14.1.3.2)).
14.1.3.1
Fruit nectar:
Fruit nectar is the unfermented but fermentable product obtained by adding 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 flavour
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
Concentrates for fruit nectar:
Prepared by the physical removal of water from fruit nectar or its starting materials.83 Sold in liquid, syrup
and frozen forms for the preparation of a ready-to-drink nectar by addition of water. Examples: pear
nectar concentrate and peach nectar concentrate.
14.1.3.4
Concentrates for vegetable nectar:
Prepared by the physical removal of water from vegetable nectar. Sold in liquid, syrup and frozen forms
for the preparation of ready-to-drink nectars by addition of water.
14.1.4
Water-based flavoured drinks, including “sport,” “energy,” or “electrolyte” drinks and particulated drinks:
Includes all carbonated and non-carbonated varieties and concentrates. Includes products based on fruit
and vegetable juices. Also, includes coffee-, tea- and herbal-based drinks.
14.1.4.1
Carbonated water-based flavoured drinks:
Includes water-based flavoured drinks with 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 flavour), 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 flavoured drinks, including punches and ades:
Include water-based flavoured drinks without added carbon dioxide, fruit and vegetable juice-based
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Deskripsi
drinks (e.g. almond, aniseed, coconut-based drinks, and ginseng drink), fruit flavoured ades (e.g.
lemonade, orangeade), squashes (citrus-based soft drinks), capile groselha, lactic acid beverage, readyto-drink coffee and tea drinks with or without milk or milk solids, and herbal-based drinks (e.g. iced tea,
fruit-flavoured iced tea, chilled canned cappuccino drinks) and “sports” drinks containing electrolytes.
These beverages may be clear or contain particulated matter (e.g. fruit pieces), and may be unsweetened
or sweetened with sugar 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, taurine,
carnitine).
14.1.4.3
Concentrates (liquid or solid) for water-based flavoured drinks:
Include powder, syrup, liquid and frozen concentrates for the preparation of carbonated or noncarbonated 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, tea, herbal infusions, and other hot cereal and grain beverages, excluding
cocoa:
Includes the ready-to-drink products (e.g. canned), and their mixes and concentrates. Examples include:
chicory-based hot beverages (postum), rice tea, mate tea, and mixes for hot coffee and tea beverages
(e.g. instant coffee, powder for hot cappuccino beverages). Treated coffee beans for the manufacture of
coffee products are also included. Ready-to-drink cocoa is included in category 1.1.2, and cocoa mixes in
5.1.1.
14.2
Alcoholic beverages, including alcohol-free and low-alcoholic counterparts:
The alcohol-free and low-alcoholic counterparts are included in the same category as the alcoholic
beverage.
14.2.1
Beer and malt beverages:
Alcoholic beverages brewed from germinated barley (malt), hops, yeast, and 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:
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Deskripsi
Grape wines in which carbonation is 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 liquor wine, and sweet grape wine:
Grape wines produced either by: (i) the fermentation of grape must (juice) of high 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 containing more than 15% alcohol:
Includes all distilled spirituous beverages derived from grain (e.g. corn, barley, rye, wheat), tubers (e.g.
potato), fruit (e.g. grapes, berries) or sugar cane that 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 flavoured 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 beverages (e.g. beer, wine and spirituous cooler-type beverages, low-alcoholic
refreshers):
Includes all non-standardized alcoholic beverage products. Although most of these products contain less
than 15% alcohol, some 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
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15.0
Deskripsi
products or mixes). Cooler-type beverages are composed of beer, malt beverage, wine or spirituous
beverage, fruit juice(s), and soda water (if carbonated).
Ready-to-eat savouries:
Includes all types of savoury snack foods.
15.1
Snacks - potato, cereal, flour or starch based (from roots and tubers, pulses and legumes):
Includes all savoury snacks, with or without added flavourings, but excludes unsweetened crackers
(category 7.1.2). Examples include potato chips, popcorn, pretzels, rice crackers (senbei), flavoured
crackers (e.g. cheese-flavoured crackers), bhujia (namkeen; snack made of a mixture of flours, maize,
potatoes, salt, dried fruit, peanuts, spices, colours, flavours, and antioxidants), and papads (prepared
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 coated nuts and nut mixtures (with e.g. dried fruit):
Includes all types of whole nuts processed by, e.g. dry-roasting, roasting, marinating or boiling, either
inshell or shelled, salted or unsalted. Yoghurt-, cereal-, and honey-covered nuts, and dried fruit-nut-andcereal snacks (e.g. “trail mixes”) are classified here. Chocolate-covered nuts are classified in 5.1.4, and
nuts covered in imitation chocolate are included in 5.1.5.
15.3
Snacks - fish based:
This describes savoury crackers with fish, fish products or fish flavouring. Dried fish per se that may be
consumed as a snack is assigned to food category 9.2.5, and dried meat snacks (e.g. beef jerky,
pemmican) are assigned to food category 8.3.1.2.
16.0
Prepared foods:
These foods are not included in the other food categories (1-15) and should be considered on a case-bycase basis. Prepared foods are mixtures of multiple components (e.g. meat, sauce, grain, cheese,
vegetables); the components are included in other food categories. Prepared foods require minimal
preparation by the consumer (e.g. heating, thawing, rehydrating). Provisions for additives will be listed in
this food category in the GSFA only if the additive is needed: (i) solely to have a technological function in
the prepared food as sold to the consumer; or (ii) at a use level that has an intentional technological
function in the prepared food that exceeds the use level that can be accounted for by carry-over from the
individual components.
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Lampiran 2
Senarai Ketetapan Rujukan Silang di antara Peraturan-Peraturan di bawah
PPM 1985 dengan Standard Codex Alimentarius
(Updated to the 36th Session of the Codex Alimentarius Commission)
(1)
Food Reg. 1985
Reg. Title
42
Flour
(2)
Codex Standard
(3)
Codex GSFA
(4)
Catatan
(i) Standard for Wheat Flour
(ii) Standard for Durum Wheat Semolina and Durum
Wheat Flour - No Food Additive provision
(iii) Standard for Pearl Millet flour - No Food Additive
Provision
(iv) Standard for Sorghum flour - No Food Additive
Provision
(v) Standard for Edible Cassava flour - No Food
Additive Provision
(i) 6.0 Cereals and cereal products derived from cereal
grains, roots and tubers, pulses, legumes and pith or soft
core of palm tree, excluding bakery wares of food category
7.0
(ii) 6.2 Flours and starches (including soybean powder)
(iii) 6.2.1 Flours
Senarai
GSFA
hanya
terpakai
bagi
tepung
selain
yang
tersenarai
di bawah
column
(2)
Standard for Wheat Flour
Food Additives
Maximum Level in
Finished Product
Enzymes:
Fungal amylase from
GMP
Aspergillus niger
Fungal amylase from
GMP
Aspergillus oryzae
Proteolytic enzyme from
GMP
Bacillus subtilis
Proteolytic enzyme from
GMP
Aspergillus oryzae
Flour Treatment Agents
L-ascorbic acid and its
300 mg/kg
sodium and potassium salts
L-cysteine hydrochloride
90 mg/kg
Sulphur dioxide (in flours for
200 mg/kg
biscuit and pastry
manufacture only)
Mono-calcium phosphate
2500 mg/kg
Lecithin
2000 mg/kg
Chlorine in high ratio cakes
2500 mg/kg
Chlorine Dioxide for yeast
30 mg/kg
raised bakery products
Benzoyl Peroxide
60 mg/kg
Azodicarbonamide for
45 mg/kg
leavened bread
6.0 Cereals and cereal products derived from cereal grains,
roots and tubers, pulses, legumes and pith or soft core of
palm tree, excluding bakery wares of food category 7.0
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
6.2 Flours and starches (including soybean powder)
INS
Additive
Max. Level
Notes
1100
Amylase from
GMP
Aspergillus Oryzae
Var., Alpha472e
Diaacetyltartaric and
3000 mg/kg
186
Fatty Acid Esters of
Glycerol
INS
927a
928
925
926
338;
339(i)-(iii);
341(i)-(iii);
343(i)-(iii);
450(i)-(iii),
(v)-(vii);
451(i), (ii);
452(i)-(v);
542
1101(i)
541(i),(ii)
220225,227,
228, 539
43
Wheat flour
(i) Standard for Wheat Flour
(ii) Standard for Durum Wheat Semolina and Durum
Wheat Flour - No Food Additive Provision
6.2.1 Flours
Additive
Max. Level
Azodicarbonamide
45 mg/kg
Benzoyl Peroxide
75 mg/kg
Chlorine
2500 mg/kg
Chlorine dioxide
30 mg/kg
Phosphates
2500 mg/kg
Protease
Sodium Aluminium
Phosphates
Sulfites
GMP mg/kg
1600 mg/kg
200 mg/kg
Notes
87
87
33 &
225
6&
252
44
-
Standard for Wheat Flour
Food Additives
Maximum Level in
Page | 46
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
(4)
Catatan
Finished Product
Enzymes:
Fungal amylase from
Aspergillus niger
Fungal amylase from
Aspergillus oryzae
Proteolytic enzyme from
Bacillus subtilis
Proteolytic enzyme from
Aspergillus oryzae
Flour Treatment Agents
L-ascorbic acid and its
sodium and potassium salts
L-cysteine hydrochloride
Sulphur dioxide (in flours for
biscuit and pastry
manufacture only)
GMP
GMP
GMP
GMP
300 mg/kg
90 mg/kg
200 mg/kg
Mono-calcium phosphate
Lecithin
Chlorine in high ratio cakes
Chlorine Dioxide for yeast
raised bakery products
Benzoyl Peroxide
Azodicarbonamide for
leavened bread
44
2500 mg/kg
2000 mg/kg
2500 mg/kg
30 mg/kg
60 mg/kg
45 mg/kg
Chlorinated
wheat flour
Gluten
wheat flour
Protein
increased
wheat flour
Self rising
wheat flour
Refer Regulation 43
-
Refer Regulation 43
-
Refer Regulation 43
-
Refer Regulation 43
-
Refer Regulation 43
-
49
Whole
meal wheat
flour
Rice
Standard for rice - No Food Additive Provision
-
50
Milled Rice
Standard for rice - No Food Additive Provision
-
51
Rice flour
or ground
flour
45
46
47
48
-
(i) 6.0 Cereals and cereal products derived from cereal
grains, roots and tubers, pulses, legumes and pith or soft
core of palm tree, excluding bakery wares of food category
7.0
(ii) 6.2 Flours and starches (including soybean powder)
(iii) 6.2.1 Flours
6.0 Cereals and cereal products derived from cereal grains,
roots and tubers, pulses, legumes and pith or soft core of
palm tree, excluding bakery wares of food category 7.0
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
6.2 Flours and starches (including soybean powder)
INS
Additive
Max. Level
Notes
Page | 47
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
1100
472e
INS
927a
928
925
926
338;
339(i)-(iii);
341(i)-(iii);
343(i)-(iii);
450(i)-(iii),
(v)-(vii);
451(i), (ii);
452(i)-(v);
542
1101(i)
541(i),(ii)
220225,227,
228, 539
52
Glutinous
rice
-
Amylase from
Aspergillus Oryzae
Var., AlphaDiaacetyltartaric and
Fatty Acid Esters of
Glycerol
(4)
Catatan
GMP
3000 mg/kg
6.2.1 Flours
Additive
Max. Level
Azodicarbonamide
45 mg/kg
Benzoyl Peroxide
75 mg/kg
Chlorine
2500 mg/kg
Chlorine dioxide
30 mg/kg
Phosphates
2500 mg/kg
Protease
Sodium Aluminium
Phosphates
Sulfites
GMP mg/kg
1600 mg/kg
200 mg/kg
186
Notes
87
87
33 &
225
6&
252
44
(i) 6.0 Cereals and cereal products derived from cereal
grains, roots and tubers, pulses, legumes and pith or soft
core of palm tree, excluding bakery wares of food category
7.0
(ii) 6.1 Whole, broken, or flaked grain, including rice
6.0 Cereals and cereal products derived from cereal grains,
roots and tubers, pulses, legumes and pith or soft core of
palm tree, excluding bakery wares of food category 7.0
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
6.1 Whole, broken, or flaked grain, including rice
INS
Additive
Max. Level
Notes
905d
Mineral oil, high
800 mg/kg
98
viscosity
310
Propyl Gallate
100 mg/kg
15
53
54
Glutionous
rice flour
Tapioca or
cassava
-
Refer Regulation 51
(i)
4.0 Fruits and vegetables (including mushrooms and fungi,
roots and tubers, pulses and legumes, and aloe vera),
seaweeds, and nuts and seeds
(ii) 4.2 Vegetables (including mushrooms and fungi, roots and
tubers, pulses and legumes, and aloe vera), seaweeds,
and nuts and seeds.
(iii) 4.2.1 Vegetables (including mushrooms and fungi,roots
and tubers, pulses and legumes, and aloe vera),
seaweeds, and nuts and seeds – No Food Additive
Provision
(iv) 4.2.1.1 Untreated fresh vegetables (including mushrooms
Page | 48
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
and
aloe
(4)
Catatan
fungi, roots and tubers, pulses and legumes, and
vera), seaweeds, and nuts and seeds.
4.0 Fruits and vegetables (including mushrooms and fungi,
roots and tubers, pulses and legumes, and aloe vera),
seaweeds, and nuts and seeds
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.2 Vegetables (including mushrooms and fungi, roots and
tubers, pulses and legumes, and aloe vera), seaweeds, and
nuts and seeds.
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.2.1.1 Untreated fresh vegetables (including mushrooms
and fungi, roots and tubers, pulses and legumes, and
aloevera), seaweeds, and nuts and seeds.
INS
Additive
Max. Level
Notes
260
Acetic acid, Glacial
GMP
262 & 263
300
Ascorbic acid, L500 mg/kg
262
330
Citric acid
GMP
262 & 264
270
Lactic acid, L-, DGMP
262 & 264
and DL55
Tapioca
flour or
tapioca
starch
-
(i)
6.0 Cereals and cereal products derived from cereal
grains, roots and tubers, pulses, legumes and pith or soft
core of palm tree, excluding bakery wares of food
category.
(ii) 6.2 Flours and starches (including soybean powder)
(iii) 6.2.1 Flours
(iv) 6.2.2 Starches
6.0 Cereals and cereal products derived from cereal grains,
roots and tubers, pulses, legumes and pith or soft core of
palm tree, excluding bakery wares of food category 7.0
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
6.2 Flours and starches (including soybean powder)
INS
Additive
Max. Level
Notes
1100
Amylase from
GMP
Aspergillus Oryzae
Var., Alpha472e
Diaacetyltartaric and
3000 mg/kg
186
Fatty Acid Esters of
Glycerol
INS
927a
928
925
926
338;
339(i)-(iii);
341(i)-(iii);
343(i)-(iii);
450(i)-(iii),
(v)-(vii);
451(i), (ii);
452(i)-(v);
6.2.1 Flours
Additive
Max. Level
Azodicarbonamide
45 mg/kg
Benzoyl Peroxide
75 mg/kg
Chlorine
2500 mg/kg
Chlorine dioxide
30 mg/kg
Phosphates
2500 mg/kg
Notes
87
87
33 &
225
Page | 49
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
(4)
Catatan
542
1101(i)
541(i),(ii)
220225,227,
228, 539
Protease
Sodium Aluminium
Phosphates
Sulfites
INS
220-225, 227,
228, 539
56
Sago
-
GMP mg/kg
1600 mg/kg
200 mg/kg
6.2.2 Starches
Additive
Max. Level
Sulfites
50 mg/kg
6&
252
44
Notes
44
(i) 6.0 Cereals and cereal products derived from cereal
grains, roots and tubers, pulses, legumes and pith or soft
core of palm tree, excluding bakery wares of food category
7.0.
(ii) 6.1 Whole, broken, or flaked grain, including rice
6.0 Cereals and cereal products derived from cereal grains,
roots and tubers, pulses, legumes and pith or soft core of
palm tree, excluding bakery wares of food category 7.0
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
6.1 Whole, broken, or flaked grain, including rice
INS
Additive
Max. Level
Notes
905d
Mineral oil, high
800 mg/kg
98
viscosity
310
Propyl Gallate
100 mg/kg
15
57
Sago flour
(i) Regional Standard for Edible Sago Flour :
Regional Standard for Edible Sago Flour
6.2.1 Flours
INS
Additive
Max.
Notes
Level
927a
Azodicarbo 45 mg/kg
namide
928
Benzoyl
75 mg/kg
Peroxide
925
Chlorine
2500
87
mg/kg
926
Chlorine
30 mg/kg
87
dioxide
338; 339(i)- Phosphates
2500
33 &
(iii); 341(i)mg/kg
225
(iii); 343(i)(iii); 450(i)(iii), (v)(vii); 451(i),
(ii); 452(i)(v); 542
Page | 50
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
1101(i)
Protease
541(i),(ii)
Sodium
Aluminium
Phosphates
Sulfites
220225,227,
228, 539
58
59
60
61
62
63
Corn flour
or corn
starch
Custard
powder
Meal
Wheat
germ meal
Oatmeal
Pasta
(i)
GMP
mg/kg
1600
mg/kg
200
mg/kg
(3)
Codex GSFA
(4)
Catatan
6&
252
44
-
Refer Regulation 51
-
Refer Regulation 51
-
Refer Regulation 51
Refer Regulation 56
Standard for Instant Noodles
Standard for Instant Noodles
INS
Additive
Max. Level
Acidity regulators
260
Acetic acid,glacial
GMP
262(i)
Sodium acetate
GMP
270
Lactic acid (L-, D-, and
GMP
DL-)
296
Malic acid (DL-)
GMP
327
Calcium lactate
GMP
330
Citric acid
GMP
331(iii) Trisodium citrate
GMP
334
Tartaric acid (L(+)-)
GMP
350(ii)
Sodium malate
7500 mg/kg
365
Sodium fumarates
GMP
500(i)
Sodium carbonate
GMP
500(ii)
Sodium hydrogen
GMP
carbonate
501(i)
Potassium carbonate
GMP
516
Calcium sulphate
GMP
529
Calcium oxide
GMP
Antioxidants
300
Ascorbic acid (L-)
GMP
304
Ascorbyl palmitate
200 mg/kg
Singly or
305
Ascorbyl stearate
combination
as ascorbyl
stearate
306
Mixed tocopherols
200 mg/kg
concentrate
Singly or
combination
307
Alpha-tocopherol
310
Propyl gallate
200 mg/kg
319
Tertiary
Singly or
butylhydroquinone
combination
(TBHQ)
expressed as
320
Butylated
a fat or oil
Hydroxyanisole (BHA)
basis
321
Butylated
hydroxytoluene (BHT)
(i)
(ii)
(iii)
(iv)
(v)
Refer Regulation 56
6.0 Cereals and cereal products derived from cereal
grains, roots and tubers, pulses, legumes and pith or soft
core of palm tree, excluding bakery wares of food category
7.0.
6.4 Pastas and noodles and like products (e.g. rice paper,
rice vermicelli, soybean pastas and noodles).
6.4.1 Fresh pastas and noodles and like products.
6.4.2 Dried pastas and noodles and like products.
6.4.3 Pre-cooked pastas and noodles and like products.
6.0 Cereals and cereal products derived from cereal grains,
roots and tubers, pulses, legumes and pith or soft core of
palm tree, excluding bakery wares of food category 7.0
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
6.4 Pastas and noodles and like products (e.g. rice paper,
rice vermicelli, soybean pastas and noodles).
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
6.4.1 Fresh pastas and noodles and like products
INS
Additive
Max. Level
Notes
523
Aluminium
300 mg/kg 6 & 247
Ammonium
Sulfate
300
Ascorbic Acid, L200 mg/kg
170(i)
Calcium
GMP
Carbonate
330
Citric Acid
GMP
297
Fumaric Acid
700 mg/kg
575
Glucono DeltaGMP
Lactone
270
Lactic Acid, L-, DGMP
and DL338;
Phosphates
2500 mg/kg
33 &
339(i)-(iii);
211
340(i)-(iii);
341(i)-(iii);
342(i),(ii);
343(i)-(iii);
450(i)-(iii),
(v)-(vii);
Page | 51
Senarai
aditif
dalam
Standard
for
Instant
Noodles
hanya
terpakai
bagi
instant
noodles
shj.
Kategori
bergantu
ng
kepada
jenis
pasta.
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
Colours
100(i)
101(i)
101(ii)
102
110
120
123
141(i)
Curcumin
Riboflavin
Riboflavin 5’phosphate, sodium
Tartrazine
Sunset yellow FCF
Carmines
Amaranth
Chlorophyll copper
complex
141(ii)
Chlophyllin copper
complex, sodium and
potassium salts
143
Fast green FCF
150a
Caramel I-pain
150b
Caramel II – sulphite
caramelsulfite
150c
Caramel III – ammpnia
caramel
150d
Caramel IV-ammonia
sulphite caramel
160a(i)
Beta carotene
(synthetic)
160a(ii) Carotenes, Vegetable
160a(iii) Beta-carotene
(Blakeslea trispora)
160e
Beta-apo-carotenal
160f
Beta-apo-8’-carotenic
acid, methyl or ethyl
ester
162
Beet red
Flavour Enhancers
620
Glutamic acid (L(+)-)
621
Monosodium
glutamate, L631
Disodium 5’-inosinate,
627
Disodium 5’-guanylate
635
Disodium 5’ribonucleotides
Stabilizers
170(i)
Calcium carbonate
406
Agar
459
Beta-cyclodextrin
Thickeners
400
Alginic acid
401
Sodium Alginate
410
Carob Bean Gum
407
Carrageenan and its
Na, K, NH4 salts
(includes furcellaran)
407a
Processed Eucheuma
Seaweed
412
Guar gum
414
Gum Arabic (acacia
gum)
415
Xanthan gum
416
Karaya Gum
(3)
Codex GSFA
500 mg/kg
200 mg/kg
Singly or in
combination
as riboflavin
300 mg/kg
300 mg/kg
100 mg/kg
100 mg/kg
100 mg/kg
451(i),(ii);
452(i)-(v);
542
501(i)
262(i)
500(i)
350(ii)
500(ii)
325
Potassium
Carbonate
Sodium Acetate
Sodium
Carbonate
Sodium DL-Malate
Sodium Hydrogen
Carbonate
Sodium Lactate
(4)
Catatan
11000
mg/kg
6000 mg/kg
10000
mg/kg
GMP
GMP
GMP
100 mg/kg
290 mg/kg
GMP
50000 mg/kg
50000 mg/kg
50000 mg/kg
1200 mg/kg
1000 mg/kg
1000 mg/kg
200 mg/kg
1000 mg/kg
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
1000 mg/kg
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
6.4.2 Dried pastas and noodles and like products
INS
Additive
Max. Level
Notes
300
Ascorbic Acid,LGMP
256
170(i)
Calcium
GMP
256
Carbonate
161g
Canthaxanthin
15 mg/kg
211
150d
Caramel IV –
50000
211
Sulfite Ammonia
mg/kg
Caramel
160a(ii)
Carotenes, Beta-, 1000 mg/kg
211
Vegetable
330
Citric Acid
GMP
256
472e
Diacetyltartaric
5000 mg/kg
and fatty acid
esters of glycerol
297
Fumaric Acid
GMP
256
270
Lactic Acid, L-, DGMP
256
and DL296
Malic Acid, DLGMP
256
338; 339(i)- Phosphates
900 mg/kg
33 &
(iii); 340(i)211
(iii); 341(i)(iii);
342(i),(ii);
343(i)-(iii);
450(i)-(iii),
(v)-(vii);
451(i), (ii);
452(i)-(v);
542
432-436
Polysorbates
5000 mg/kg
501(i)
Potassium
GMP
256
Carbonate
262(i)
Sodium Acetate
GMP
256
500(i)
Sodium
GMP
256
Carbonate
500(ii)
Sodium Hydrogen
GMP
256
Carbonate
325
Sodium Lactate
GMP
256
6.4.3 Pre-cooked pastas and noodles and like products
INS
Additive
Max. Level
Notes
304, 305
Ascorbyl Esters
500 mg/kg
10 &
211
210-213
Benzoates
1000 mg/kg
13
Page | 52
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
417
418
424
440
466
Tara Gum
Gellan Gum
Curdlan
Pectins
Sodium carboxymethyl
cellulose
508
Potassium chloride
1401
Acid treated starch
1402
Alkaline treated starch
1403
Bleached starch
1404
Oxdized starch
1405
Starches, enzymetreated
1410
Monostarch phosphate
1412
Distarch phosphate
esterified with sodium
trimetaphosphate;
esterified with
phosphorous
oxychloride
1413
Phosphated distarch
phosphate
1414
Acetylated distarch
phosphate
1420
Starch acetate
1422
Acetylated distarch
adipate
1440
Hydroxypropyl starch
1442
Hydroxyproopyl
distarch phosphate
1450
Starch sodium octenyl
succinate
1451
Acetylated oxidized
starch
Humectants
325
Sodium lactate
339(i)
Monosodium
orthophosphate
339(ii)
Disodium
orthophosphate
339(iii) Trisodium
orthophosphate
340(i)
Monopotassium
orthophosphate
340(ii)
Dipotassium
orthophosphate
340(iii) Tripotassium
orthophosphate
341(iii) Tricalcium
orthophosphate
450(i)
Disodium diphosphate
450(iii) Tetrasodium
diphosphate
450(v)
Tetrapotassium
diphosphate
450(vi) Dicalcium diphosphate
451(i)
Pentasodium
triphosphate
452(i)
Sodium polyphosphate
(3)
Codex GSFA
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
320
321
161g
150c
150d
120
160a(ii)
160a(i),
a(iii), e,f
141(i),(ii)
459
472e
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
2000 mg/kg
Singly or in
combination
as
phosphorus
143
338;
339(i)(iii);
340(i)(iii);
341(i)(iii);
342(i),(ii);
343(i)(iii);
450(i)(iii), (v)(vii);
451(i),(ii);
452(i)(v); 542
900a
432-436
310
477
101(i),(ii)
200-203
220-225,
227, 228,
539
110
319
(4)
Catatan
Butylated
Hydroxyanisole
Butylated
Hydroxytoluene
Canthaxanthin
Caramel III –
Ammonia Caramel
Caramel IV – Sulfite
Ammonia Caramel
Carmines
200 mg/kg
Carotenes, Beta-,
Vegetable
Carotenoids
1000 mg/kg
153 &
178
153
1200 mg/kg
153
Chlorophylls and
Chlorophyllins,
Copper Complexes
Cyclodextrin, BetaDiacetyltartaric and
Fatty Acid Esters of
Glycerol
Fast Green FCF
Phosphates
100 mg/kg
153
1000 mg/kg
10000
mg/kg
153
290 mg/kg
2500 mg/kg
194
33 &
211
Polymethylsiloxane
Polysorbates
Propyl Gallate
50 mg/kg
5000 mg/kg
200 mg/kg
Propylene Glycol
Esters of Fatty
Acids
Riboflavins
Sorbates
5000 mg/kg
153
153
15, 130
& 211
2&
153
Sulfites
200 mg/kg
15 mg/kg
50000
mg/kg
50000
mg/kg
100 mg/kg
300 mg/kg
2000 mg/kg
20 mg/kg
15 &
130
15 &
130
153
153 &
173
153
153
42 &
211
44
Sunset yellow FCF
300 mg/kg
153
Tertiary
200 mg/kg
15 &
Butylhydroquinone
130
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
Page | 53
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
Potassium
polyphosphate
452(iv) Calcium
polyphosphates
452(v)
Ammonium
polyphosphates
420
Sorbitol and sorbitol
syrup
1520
Propylene glycol
Emulsifiers
322
Lecithin
405
Propylene glycol
alginate
430
Polyoxyethylene
(8)stearate
431
Polyoxyethylene (40)
stearate
432
Polyoxyethylene (20)
sorbitan monolaurate
433
Polyoxyethylene (20)
sorbitan monooleate
434
Polyoxyethylene (20)
sorbitan monopalmitate
435
Polyoxyethylene (20)
sorbitan monopalmitate
436
Polyoxyethylene (20)
sorbitan tristearate
471
Mono and di-glycerides
of fatty acids
472e
Diacetyltartaric and
fatty acid esters of
glycerol
473
Sucrose esters of fatty
acids
475
Polyglycerol esters of
fatty acid
476
Polyglycerol esters of
interesterified ricinoleic
acids
477
Propylene glycol esters
of fatty acids
481(i)
Sodium stearoyl
lactylate
482(i)
Calcium stearoyl
lactylate
491
Sorbitan monostearate
492
Sorbitan tristearate
493
Sorbitan monolaurate
495
Sorbitan
monopalmitate
Flour Treatment Agents
220
Sulphur dioxide
221
Sodium sulfite
222
Sodium hydrogen
sulfite
223
Sodium metabisulfite
224
Potassium
metabisulfite
225
Potassium sulfite
(3)
Codex GSFA
(4)
Catatan
452(ii)
GMP
10000 mg/kg
GMP
5000 mg/kg
5000 mg/kg
(dry basis)
Singly or in
combination
5000 mg/kg
Singly or in
combination
as total
polyoxyethyle
ne (20)
sorbitan
esters
GMP
10000 mg/kg
2000 mg/kg
2000 mg/kg
500 mg/kg
5000 mg/kg
(dry basis)
5000 mg/kg
5000 mg/kg
5000 mg/kg
(dry basis)
Singly or in
combination
20 mg/kg
Singly or in
combination
as sulphur
dioxide
Page | 54
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
Calcium hydrogen
sulfite
228
Potassium bisulfite
539
Sodium thiosulphate
Preservatives
200
Sorbic acid
201
Sodium sorbate
202
Potassium sorbate
203
Calcium sorbate
(3)
Codex GSFA
(4)
Catatan
227
Anticaking Agent
900a
Polydimetylsiloxane
64
Prepared
cereal food
-
2000 mg/kg
Singly or in
combination
as Sorbic
acid
50 mg/kg
(i) 6.0 Cereals and cereal products derived from cereal
grains, roots and tubers, pulses, legumes and pith or soft
core of palm tree, excluding bakery wares of food category
7.0
(ii) 6.3 Breakfast cereals, including rolled oats
6.0 Cereals and cereal products derived from cereal grains,
roots and tubers, pulses, legumes and pith or soft core of
palm tree, excluding bakery wares of food category 7.0
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
6.3- Breakfast cereals, including rolled oats
Additive
Max. Level
Acesulfame
1200 mg/kg
Potassium
129
Allura Red AC
300 mg/kg
304,305
Ascorbyl Esters
200 mg/kg
951
Aspartame
1000 mg/kg
INS
950
133
320
321
150c
150d
120
160a(ii)
160a(i),
a(iii),e,f
163(ii)
172(i)-(iii)
961
338;
339(i)(iii);
Brilliant Blue
FCF
Butylated
Hydroxyanisole
Butylated
Hydroxytoluene
Caramel III –
Ammonia
Caramel
Caramel IV –
Sulfite
Ammonia
Caramel
Carmines
Carotenes,
Beta-,
Vegetable
Carotenoids
Grape Skin
Extract
Iron Oxides
Neotame
Phosphates
Notes
161 &
188
10
161 &
191
200 mg/kg
200 mg/kg
100 mg/kg
50000 mg/kg
15 &
196
15 &
196
189
2500 mg/kg
200 mg/kg
400 mg/kg
200 mg/kg
200 mg/kg
75 mg/kg
160 mg/kg
2200 mg/kg
161
33
Page | 55
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
340(i)(iii);
341(i)(iii);
342(i),(ii);
343(i)(iii);
450(i)(iii), (v)(vii);
451(i),(ii);
452(i)-(v);
542
310
Propyl Gallate
(4)
Catatan
200 mg/kg
15 &
196
101(i),(ii)
954(i)-(iv)
960
Riboflavins
300 mg/kg
Saccharins
100 mg/kg
161
Steviol
350 mg/kg
26
Glycosides
955
Sucralose
1000 mg/kg
161
(Trichlorogalactosu
crose)
110
Sunset Yellow
300 mg/kg
161
FCF
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
65
Bread
-
(i)
(ii)
(iii)
(iv)
7.0 Bakery wares
7.1 Bread and ordinary bakery wares
7.1.1 Breads and rolls
7.1.1.1 Yeast-leavened breads and specialty breads
7.0 Bakery wares
Additive
Max. Level
Notes
Ascorbyl Esters
1000 mg/kg 10 & 15
Benzoates
1000 mg/kg
13
Butylated
200 mg/kg
15 &
Hydroxyanisole
180
321
Butylated
200 mg/kg
15 &
Hydroxytoluene
180
903
Carnauba wax
GMP
3
143
Fast Green FCF
100 mg/kg
161
905d
Mineral oil, High
3000 mg/kg
125
Viscosity
477
Propylene Glycol
15000
11 & 72
Esters of Fatty
mg/kg
Acids
200-203
Sorbates
1000 mg/kg
42
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
INS
304,305
210-213
320
951
7.1 Bread and ordinary bakery wares
Additive
Max. Level
Acesulfame
1000 mg/kg
Potassium
Aspartame
4000 mg/kg
133
Brilliant Blue FCF
INS
950
100 mg/kg
Notes
161 &
188
161 &
191
161
Page | 56
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
(4)
Catatan
475e
Diacetyltartaric and
6000 mg/kg
Fatty Acid Esters of
Glycerol
961
Neotame
70 mg/kg
161
955
Sucralose
650 mg/kg
161
(Trichlorogalactosuc
rose)
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
INS
905e
432436
319
7.1.1 Breads and rolls
Additive
Max. Level
Mineral oil, Medium
3000 mg/kg
and Low Viscosity,
Class I
Polysorbates
3000 mg/kg
Notes
36 &
126
Tertiary
200 mg/kg
15 &
Butylhydroquinone
195
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
7.1.1.1 Yeast-leavened breads and specialty breads
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
66
68
69
70
72
73
74
75
76
White
bread
Fruit bread
Milk bread
Meal bread
Rye bread
Wheat
germ bread
Whole
meal bread
Enriched
bread
Malt
-
Refer Regulation 65
-
Refer Regulation 65
Refer Regulation 65
Refer Regulation 65
Refer Regulation 65
Refer Regulation 65
-
Refer Regulation 65
-
Refer Regulation 65
-
(i) 6.0 Cereals and cereal products derived from cereal
grains,roots and tubers, pulses, legumes and pith or soft
core of palm tree, excluding bakery wares of food category
7.0.
(ii) 6.1 Whole, broken, or flaked grain, including rice
6.0 Cereals and cereal products derived from cereal grains,
roots and tubers, pulses, legumes and pith or soft core of
palm tree, excluding bakery wares of food category 7.0
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
6.1 Whole, broken, or flaked grain, including rice
INS
Additive
Max. Level
Notes
905d
Mineral oil, high
800 mg/kg
98
viscosity
310
Propyl Gallate
100 mg/kg
15
77
78
Malt extract
Baker’s
malt
extract,com
mercial
malt extract
-
-
Page | 57
(1)
Food Reg. 1985
Reg. Title
of baker’s
79
Cream of
tartar
80
Acid
phosphate
81
Baking
powder
82
Milk, raw
milk or
fresh milk
(2)
Codex Standard
(3)
Codex GSFA
-
-
-
-
-
-
-
(4)
Catatan
(i)
1.0 Dairy products and analogues, excluding products of
food category 02.0
(ii) 1.1 Milk and dairy-based drinks
(iii) 1.1.1 Milk and butter milk(plain)
(iv) 1.1.1.1 Milk (plain) – No Food Additive Provision
1.0 Dairy products and analogues, excluding products of
food category 02.0
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
1.1 Milk and dairy-based drinks
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
1.1.1 Milk and butter milk(plain)
INS
Additive
Max. Level
338; 339(i)-(iii);
Phosphates
1500 mg/kg
340(i)-(iii);
341(i)-(iii);
342(i), (ii);
343(i)-(iii);
450(i)- (iii), (v)(vii);
451(i), (ii);
452(i)-(v); 542
83
84
85
86
87
88
89
Milk
product
Skimmed
milk,skim
milk,non fat
milk or
separated
milk
Pasteurize
d milk
Sterilized
milk
UHT milk
Reference
to milk as
food
Flavoured
milk
-
Notes
33 &
227
-
Refer Regulation 82
-
-
-
-
-
-
-
(i) 1.0 Dairy products and analogues, excluding products of
food category 2.0
(ii) 1.1 Milk and dairy-based drinks – No Food Additive
Provision
(iii) 1.1.2 Dairy based drinks flavoured and/or fermented
(e.g.,chocolate milk, cocoa,
eggnog, drinking
yoghurt,whey-based drinks)
1.0 Dairy products and analogues, excluding products of
food category 02.0
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
Page | 58
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
(4)
Catatan
1.1 Milk and dairy-based drinks
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
1.1.2 Dairy based drinks flavoured and/or fermented (e.g.,
chocolate, milk, cocoa, eggnog, drinking yoghurt, wheybased drinks)
INS
Additive
Max. Level
Notes
950
Acesulfame
350mg/kg
161 &
Potassium
188
956
Alitame
100mg/kg
161
129
Allura red AC
300mg/kg
52 &
161
951
Aspartame
600mg/kg
161 &
191
962
Aspartame350mg/kg
113 &
acesulfame salt
161
133
Brilliant blue FCF
150mg/kg
52
161g
Canthaxanthin
15mg/kg
52 &
170
150c
Caramel III2000mg/kg
52
Ammonia
Caramel
150d
Caramel IV-Sulfite 2000mg/kg
52
Ammonia
Caramel
120
Carmines
150mg/kg
52
160a(ii)
Carotenes,Beta1000mg/kg
52
Vegetable
160(i),
Carotenoids
150mg/kg
52
a(iii),e,f
141(i), (ii)
Chlorophylls and
50mg/kg
52 &
chlorophylls,copp
190
er complexes
472e
Diacetyltartaric
5000mg/kg
and Fatty Acid
Esters of Glycerol
143
Fast Green FCF
100mg/kg
52
163(ii)
Grape Skin
150mg/kg
52 &
Extract
181
132
Indigotine(indigo
300mg/kg
52
carmine)
172(i)-(iii)
Iron oxides
20mg/kg
52
961
Neotame
20mg/kg
161
338, 339(i)- Phosphates
1320mg/kg
33
(iii), 340(i)(iii), 341(i)(iii), 342(i),
(ii); 343(i)(iii);450(i)(iii),(v)-(vii);
451(i), (ii);
452(i)-(v);
542
432-436
Polysorbates
3000mg/kg
124
Ponceau 4R
150mg/kg
52 &
(cochineal red A)
161
477
Propylene Glycol
5000mg/kg
Esters of fatty
Page | 59
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
(3)
Codex GSFA
(4)
Catatan
acids
101(i), (ii)
954(i)-(iv)
554
200-203
Riboflavins
Saccharins
Sodium
Aluminosilicate
Sorbates
1000mg/kg
960
Steviol glycosides
200 mg/kg
955
300mg/kg
80mg/kg
60mg/kg
52
161
6&
253
42 &
220
26 &
201
161
Sucralose
200 mg/kg
(trichlorogalactos
ucrose)
474
Sucroglycerides
5000 mg/kg
110
Sunset yellow
300 mg/kg
52
FCF
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
90
Full cream
milk
powder or
dried full
cream milk
(i)
Standard for milk powders and cream powder
-
Standard for milk powders and cream powder
INS
Additive
Max. Level
Stabilizers
331
Sodium citrates
500mg/kg
singly or in
332
Potassium citrates
combination
expressed as
anhydrous
substances
Firming agents
508
Potassium chloride
Limited by
GMP
509
Calcium chloride
Limited by
GMP
Acidity Regulators
339
Sodium phosphates
5 000mg/kg
singly or in
combination
expressed as
anhydrous
substances
340
Potassium phosphates
450
Diphosphates
451
Triphosphates
452
Polyphosphates
500
Sodium carbonates
501
Potassium carbonates
Emulsifiers
322
Lecithins
Limited by
GMP
471
Mono- and di2500mg/kg
glycerides of fatty
acids
170(i) Calcium carbonate
340(iii) Tricalcium phosphates
10 000 mg/kg
343(iii) Trimagnesium
singly or in
phosphates
combination
504(i) Magnesium carbonate
530
Magnesium oxide
Page | 60
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
Silicon
dioxide,amorphous
552
Calcium silicate
553
Magnesium silicates
554
Sodium aluminosilicate
556
Calcium aluminium
silicate
Antioxidants
300
Ascorbic acid (L-)
(3)
Codex GSFA
(4)
Catatan
551
301
304
320
Sodium ascorbate
Ascorbyl palmitate
Butylated
hydroxyanisole
500mg/kg
expressed as
ascorbic acid
100 mg/kg
91
Skimmed
milk
powder,
skim milk
powder,drie
d non fat
milk solids
or
separated
milk
powder
Refer Regulation 90
-
91A
Malted milk
powder
-
Refer Regulation 89
91B
Formulated
milk
powder for
children
-
-
92
Recombined
milk
Reconstitute
d milk
-
-
-
-
93
94
Evaporated
milk or
unsweetene
d condensed
milk
(i)
Standard for evaporated milk
-
Standard for evaporated milk
INS
Additive
Max. Level
Firming agents
508
Potassium
2000mg/kg singly or
chloride
3000mg/kg in
509
Calcium chloride combination,expresse
d as anhydrous
substances
Stabilizers
331
Sodium citrates
2000mg/kg singly or
3000mg/kg in
332
Potassium
combination,expressed
citrates
as anhydrous
333
Calcium citrates
substances
Acidity Regulators
170
Calcium
carbonates
2000mg/kg singly or
339
Sodium
Page | 61
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
phosphates
Potassium
phosphates
341
Calcium
phosphates
450
Diphosphates
451
Triphosphates
452
Polyphosphates
500
Sodium
carbonates
501
Potassium
carbonates
Thickener
407
Carrageenan
Emulsifier
322
Lecithins
96
Condensed
milk or
sweetened
condensed
milk
Lactose
hydrolyzed
milk
(4)
Catatan
3000mg/kg in
combination,expressed
as anhydrous
substances
340
95
(3)
Codex GSFA
150mg/kg
Limited by GMP
(i) Standard for sweetened condensed milks
-
Standard for sweetened condensed milks
INS
Additive
Max. Level
Firming agents
508
Potassium
2000mg/kg singly or
chloride
3000mg/kg in
509
Calcium chloride combination,expresse
d as anhydrous
substances
Stabilizers
331
Sodium citrates
2000mg/kg singly or
3000mg/kg in
332
Potassium
combination,expressed
citrates
as anhydrous
333
Calcium citrates
substances
Acidity Regulators
170
Calcium
carbonates
2000mg/kg singly or
339
Sodium
3000mg/kg in
phosphates
combination,expressed
340
Potassium
as anhydrous
phosphates
substances
341
Calcium
phosphates
450
Diphosphates
451
Triphosphates
452
Polyphosphates
500
Sodium
carbonates
501
Potassium
carbonates
Thickener
407
Carrageenan
150mg/kg
Emulsifier
322
Lecithins
Limited by GMP
-
(i) 13.0 Foodstuffs intended for particular nutritional uses
(ii) 13.3 Dietetic foods intended for special medical purposes
(excluding products of food category 13.1)
13.0 Foodstuffs intended for particular nutritional uses
Page | 62
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
(4)
Catatan
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
13.3 Dietetic foods intended for special medical purpose
INS
Additive
Max. Level
Notes
950
Acesulfame
500mg/kg
188
Potassium
129
Allura red AC
50mg/kg
951
Aspartame
1000mg/kg
191
962
Aspartame500mg/kg
113
acesulfame salt
210-213
Benzoates
1500mg/kg
13
133
Brilliant blue FCF
50mg/kg
150c
Caramel III20000
Ammonia
mg/kg
Caramel
150d
Caramel IV-Sulfite 20000mg/k
Ammonia
g
Caramel
120
Carmines
50mg/kg
160a(ii)
Carotenes,Beta600mg/kg
Vegetable
160(i),a(iii),
e,f
472e
163(ii)
132
961
338,339(i)(iii), 340(i)(iii), 341(i)(iii),
342(i),(ii);
343 (i)-(iii);
450(i)(iii),(v)(vii);451(i),
(ii); 452(i)(v); 542
900a
432-436
124
477
101(i),(ii)
954(i)-(iv)
200-203
960
955
Carotenoids
50mg/kg
Diacetyltartaric
and Fatty Acid
Esters of Glycerol
Grape Skin
Extract
Indigotine(indigo
carmine)
5000mg/kg
Neotame
Phosphates
33mg/kg
2200mg/kg
Polydimmethylsilo
xane
Polysorbates
Ponceau 4R
(cochineal red A)
Propylene Glycol
Esters of fatty
acids
Riboflavins
Saccharins
Sorbates
Steviol glycosides
Sucralose
(Trichlorogalactosu
crose)
250mg/kg
181
50mg/kg
33
50mg/kg
1000mg/kg
50mg/kg
5000mg/kg
300mg/kg
200mg/kg
1500mg/kg
350mg/kg
400mg/kg
42
26
Page | 63
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
(4)
Catatan
474
110
Surroglycerides
5000mg/kg
Sunset yellow
50mg/kg
FCF
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
97
Filled milk
(i) 1.0 Dairy products and analogues, excluding products of
food category 2.0
(ii) 1.5 Milk powder and cream powder and powder
analogues(plain)
(iii) 1.5.2 Milk and cream powder analogues
1.0 Dairy products and analogues, excluding products of
food category 02.0
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
1.5 Milk powder and cream powder and powder analogues
(plain)
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
INS
950
304,305
951
556
150c
150d
160a(ii)
160a(i),
a(ii), e,f
472e
163(ii)
961
338; 339(i)(iii); 340(i)(iii); 341(i)(iii); 342(i),
(ii); 343(i)(iii); 450(i)(iii),(v)-(vii);
451(i),(ii);
452(i)-(v);
542
432-436
477
1.5.2 Milk and cream powder analogues
Additive
Max. Level
Notes
Acesulfame
1000 mg/kg 161 &
Potassium
188
Ascorbyl Esters
80 mg/kg
10
Aspartame
2000 mg/kg 161 &
191
Calcium
570 mg/kg
6&
Aluminium
259
Silicate
Caramel III 5000 mg/kg
Ammonia
Caramel
Caramel IV 5000 mg/kg
Sulfite Ammonia
Caramel
Carotenes, Beta-, 1000 mg/kg
Vegetable
Carotenoids
100 mg/kg
209
Diacetyltartaric
And Fattyacid
Esters Of Glycerol
Grape Skin
Extract
10000
mg/kg
150 mg/kg
Neotame
Phosphates
65 mg/kg
4400 mg/kg
Polysorbates
Propylene Glycol
Esters Offatty
4000 mg/kg
100000
mg/kg
181,
201 &
209
161
33 &
88
Page | 64
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
(3)
Codex GSFA
(4)
Catatan
Acids
Riboflavins
300 mg/kg
Sodium
570 mg/kg
6&
Aluminosilicate
259
960
Steviol
330 mg/kg
26 &
Glycosides
201
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
101(i), (ii)
554
97A
Filled milk
powder
(i) Standard for a blend of skimmed milk and
vegetable fat in powdered form
-
Standard for a blend of skimmed milk and vegetable
fat in powdered form
INS
Additive
Max. Level
Stabilizers
331(i)
Sodium
Limited by GMP
dihydrogen citrate
331(iii)
Trisodium citrate
Limited by GMP
332(i)
Potassium
Limited by GMP
dihydrogen citrate
332(ii)
Tripotassium
Limited by GMP
citrate
508
Potassium chloride
Limited by GMP
509
Calcium chloride
Limited by GMP
Acidity Regulators
339(i)
Sodium
dihydrogen citrate
339(ii)
Sodium hydrogem
phosphate
339(iii)
Tripotassium
phosphate
340(i)
Potassium
dihydrogen
phosphate
340(ii)
Dipotassium
hydrogen
phosphate
340(iii)
Tripotassium
phosphate
4400mg/kg,singly
341(i)
Calcium
or in
dihydrogen
combination, as
phosphare
phosphorous
341(ii)
Calcium hydrogen
450(i)
450(ii)
450(iii)
450(v)
450(iv)
450(vii)
451(i)
452(i)
phosphate
Disodium
diphosphate
Trisodium
diphosphate
Tetrasodium
diphosphate
Tetrapotassium
diphosphate
Dicalcium
diphosphate
Calcium
dihydrogen
diphospate
Pentasodium
triposphate
Sodium
Page | 65
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
polyphsphate
Potassium
polyphosphate
452(iii)
Sodium calcium
polyphosphate
452(iv)
Calcium
polyphosphate
452(v)
Ammonium
polyphosphate
500(i)
Sodium carbonate
500(ii)
Sodium hydrogen
carbonate
500(iii)
Sodium
sesquicarbonate
501(i)
Potassium
carbonate
501(ii)
Potassium
hydrogen
carbonate
Emulsifiers
322
Lecithins
471
Mono- and dglcerides of fatty
acids
Anticaking Agents
170(i)
Calcium carbonate
504(i)
Magnesium
carbonate
530
Magnesium oxide
551
Silicon
dioxide,amorphous
552
Calcium silicate
553(i)
Magnesium
silicate(synthetic)
553(iii) Talc
554
Sodium aluminium
silicate
556
Calcium aluminium
silicate
341(i)
Tricalcium
phosphate
343(iii) Trimagnesium
phosphate
Antioxidants
300
Ascorbic acid(L-)
301
Sodium ascorbate
304
Ascorbyl palmitate
305
Ascorbyl stearate
(3)
Codex GSFA
(4)
Catatan
452(ii)
320
321
319
98
Evaporated
filled milk or
unsweetene
d filled milk
Butylated
hydroxyanisole
Butylated
hydroxytoluene
Tertiary
butylhydroquinone
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
4400mg/kg,singly
or in combination
as phosphorous
500mg/kg as
ascorbic acid
80mg/kg,singly or
in combination,as
ascorbyl stearate
100 mg/kg singly
or in combination
expressed on fat
or oil basis
(i) Standard for a blend of evaporated skimmed milk
and vegetable fat
Standard for a blend of evaporated skimmed milk
Page | 66
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
(4)
Catatan
and vegetable fat
INS
Additive
Max. Level
Emulsifiers
322
lecithins
Limited by GMP
Stabilizers
331(i)
Sodium dihydrogen
Limited by GMP
citrate
331(iii) Tripotassium citrate
Limited by GMP
332(i)
Potassium
Limited by GMP
dihydrogen citrate
333
Calcium citrates
Limited by GMP
508
Potassium chloride
Limited by GMP
509
Calcium chloride
Limited by GMP
Acidity regulators
170(i)
Calcium carbonate
Limited by GMP
339(i)
Sodium
dihydrogen
phosphate
4400 mg/kg,
339(ii)
Disodium
singly or in
hydrogen
combination
phosphate
as phosphorous
339(iii)
Trisodium
phosphate
340(i)
potassium
dihydrogen
phosphate
340(ii)
Dipotassium
hydrogen
phosphate
340(iii)
Tripotassium
phosphate
341(i)
Monocalcium
4400mg/kg,singly
dihydrogen
or in combination
phosphate
as phosphorous
341(ii)
Calcium hydrogen
phosphate
341(iii)
Tricalcium
phosphate
450(i)
Disodium
diphosphate
450(ii)
Trisodium
diposphate
450(iii)
Tetrasodium
diphosphate
450(v)
Tetrapotassium
diphosphate
45(vi)
Dicalcium
diphosphate
450(vii) Calcium
dihydrogen
diphosphate
451(i)
Pentasodium
triphosphate
451(ii)
Pentapotassium
triphosphate
452(ii)
Sodium
polyphosphate
452(iii)
Sodium calcium
polyphosphate
452(iv)
Calcium
Page | 67
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
polyphosphate
Ammonium
polyphosphate
500(i)
Sodium carbonate
500(ii)
Sodium hydrogen
carbonate
500(iii)
Sodium
sesquicarbonate
501(i)
Potassium
carbonate
501(ii)
Potassium
hydrogen
carbonate
Thickeners
407
Carrageenan
407a
Processed
eucheuma
seaweed (PES)
(3)
Codex GSFA
(4)
Catatan
452(v)
99
Condensed
filled milk
or
sweetened
condensed
filled milk
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
(i) Standard for blend of sweetened condensed
skimmed milk vegetable fat
-
Standard for blend of sweetened condensed
skimmed milk vegetable fat
INS
Additive
Max. Level
Emulsifiers
322
lecithins
Limited by GMP
Stabilizers
331(i)
Sodium
Limited by GMP
dihydrogen citrate
331(iii)
Tripotassium
Limited by GMP
citrate
332(i)
Potassium
Limited by GMP
dihydrogen citrate
333
Calcium citrates
Limited by GMP
508
Potassium
Limited by GMP
chloride
509
Calcium chloride
Limited by GMP
Acidity regulators
170(i)
Calcium carbonate Limited by GMP
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
341(i)
Monocalcium
dihydrogen
4400mg/kg,singly
phosphate
Page | 68
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
341(ii)
Calcium hydrogen
phosphate
341(iii)
Tricalcium
phosphate
450(i)
Disodium
diphosphate
450(ii)
Trisodium
diposphate
450(iii)
Tetrasodium
diphosphate
450(v)
Tetrapotassium
diphosphate
45(vi)
Dicalcium
diphosphate
450(vii)
Calcium
dihydrogen
diphosphate
451(i)
Pentasodium
triphosphate
451(ii)
Pentapotassium
triphosphate
452(ii)
Sodium
polyphosphate
452(iii)
Sodium calcium
polyphosphate
452(iv)
Calcium
polyphosphate
452(v)
Ammonium
polyphosphate
500(i)
Sodium carbonate
500(ii)
Sodium hydrogen
carbonate
500(iii)
Sodium
sesquicarbonate
501(i)
Potassium
carbonate
501(ii)
Potassium
hydrogen
carbonate
Thickeners
407
Carrageenan
407a
Processed
eucheuma
seaweed (PES)
100
Cream or
raw cream
(i)
(3)
Codex GSFA
(4)
Catatan
or in combination
as phosphorous
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Standard for cream and prepared creams:
Only those additives classes indicated in the table
below may be used for the product categories
specified.
Product
category
Prepackag
ed
liquid
cream
(2.4.1):
Additive functional class
Stabilizer
s*
Acidity
regulat
ors*
Thickeners*
and
emulsifiers*
Packing
gases and
propellant
s
X
X
X
-
Page | 69
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
Whipping
cream
(2.4.2):
Cream
packed
under
pressure
(2.4.3):
Whipped
cream
(2.4.4):
Fermented
cream
(2.4.5):
Acidified
cream
(2.4.6):
(3)
Codex GSFA
X
X
X
-
X
X
X
X
X
X
X
X
X
X
X
-
X
X
X
-
(4)
Catatan
* These additives may be used when needed to
ensure product stability and integrity of the emulsion,
taking into consideration the fat content and durability
of the product. With regard to the durability, special
consideration should be given to the level of heat
treatment applied since some minimally pasteurized
products do not require the use of certain additives.
X = The use of additives belonging to the class is
technologically justified.
– = The use of additives belonging to the class is not
technologically justified.
Standard for cream and prepared creams
INS
Additive
Max. Level
Acidity regulators
270
Lactic acid(L-,D-,and
GMP
DL-)
325
Sodium lactate
GMP
326
Potassium lactate
GMP
327
Calcium lactate
GMP
330
Citric acid
GMP
333
Calcium citrates
GMP
500(i)
Sodium carbonate
GMP
500(ii)
Sodium hydrogen
GMP
carbonate
500(iii)
Sodium
GMP
sesquicarbonate
501(i)
Potassium carbonate
GMP
501(ii)
Potassium hydrogen
GMP
carbonate
Stabilizers and thickeners
170(i)
Calcium carbonate
GMP
331(i)
Sodium dihydrogen
GMP
citrate
331(iii)
Trisodium citrate
GMP
332(i)
Potassium dihydrogen
GMP
citrate
332(ii)
Tripotassium citrate
GMP
516
Calcium sulphate
GMP
339(i)
Sodium dihydrogen
phosphate
339(ii)
Disodium hydrogen
phosphate
339(iii)
Trisodium phosphate
Page | 70
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
340(i)
340(ii)
340(iii)
341(i)
341(ii)
341(iii)
450(i)
450(ii)
450(iii)
450(v)
450(vi)
450(vii)
451(i)
451(ii)
452(i)
452(ii)
452(iii)
452(iv)
452(v)
400
401
402
403
404
405
406
407
407a
410
412
414
415
418
440
460(i)
460(ii)
461
Potassium dihydrogen
phosphate
Dipotassium hydrogen
phosphate
Tripotassium
phosphate
Monocalcium
diydrogen phosphate
Calcium hydrogen
phosphate
Tricalcium phosphate
Disodium diphosphate
Trisodium
diphosphate
Tetrasodium
diphosphate
Tetrapotassium
diphosphate
Dicalcium
diphosphate
Calcium dihydrogen
diphosphate
Pentassium
triphosphate
Pentapotassium
triphosphate
Sodium
polyphosphate
Potassium
polyphosphate
Sodium calcium
polyphosphate
Calcium
polyphosphate
Ammonium
polyphosphate
Alginic acid
Sodium alginate
Potassium alginate
Ammonium alginate
Calcium alginate
Propylene glycol
alginate
agar
carrageenan
Processed eucheuma
seaweed (PES)
Carob bean gum
Guar gum
Gum Arabic(acacia
gum)
Xanthan gum
Gellan gum
Pectins
Microcrystalline
cellulose(cellulose
gel)
Powdered cellulose
Methyl cellulose
(3)
Codex GSFA
(4)
Catatan
1100mg/kg
expressed as
phosphorus
GMP
GMP
GMP
GMP
GMP
5000mg/kg
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
Page | 71
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
463
464
465
466
508
509
1410
1412
1413
1414
1420
1422
1440
1442
1450
Hydroxypropyl
cellulose
Hydroxypropyl methyl
cellulose
Methyl ethyl cellulose
Sodium
carboxymethyl
cellulose(cellulose
gum
Potassium chloride
Calcium chloride
Monostarch
phosphate
Distarch phosphate
Phosphate distarch
phosphate
Acetylated distarch
phosphate
Starch acetate
Acetylated distarch
adipate
Hydroxypropyl starch
Hydroxypropyl
distarch phosphate
Starch sodium ocentyl
succinate
Emulsifiers
322(i)
lecithin
432
Polyoxyethylene(20)sor
bitan monolaurate
433
Polyoxyethylene(20)
sorbitan monooleate
434
Polyoxyethylene(20)
sorbitan monopalmitate
435
Polyoxyethylene(20)
sorbitan monostearate
436
Polyoxyethylene(20)
sorbitan tristearate
471
Mono-and di-glycerides
of fatty acids
472a
Acetic and fatty acids
esters of glycerol
472b
Lactic and fatty acid
esters of glycerol
472c
Citric anf fatty acid
esters of glycerol
473
Sucrose esters of fatty
acids
475
Polyglycerol esters of
fatty acids
491
Sorbitan monostearate
492
Sorbitan tristearate
493
Sorbitan monolaurate
494
Sorbitan monooleate
495
Sorbitan
monopalmitate
Packaging Gases
290
Carbon dioxide
941
Nitrogen
(3)
Codex GSFA
(4)
Catatan
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
1000mg/kg
5000mg/kg
6000mg/kg
5000mg/kg
GMP
GMP
Page | 72
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
(3)
Codex GSFA
(4)
Catatan
Propeliant for use only in whipped
creams(including creams packed under
pressure
942
Nitrous oxide
GMP
101
102
103
Pasteurize
d cream
Reduced
cream or
pouring
cream
Butter
160b(i)
526
160a(ii)
160a(i),
a(iii), e,f
338; 339(i)(iii); 340(i)(iii); 341(i)(iii); 342(i),
(ii); 343(i)(iii); 450(i)(iii), (v)(vii); 451(i),
(ii); 452(i)(v); 542
500(i)
500(ii)
524
Recombined
butter
105
Ghee
-
Refer Regulation 100
-
(i) Standard for butter
INS
104
Refer Regulation 100
-
Standard for butter
2.2.1 - Butter
Additive
Max.
Level
Annatto
20
Extracts, Bixinmg/kg
Based
Calcium
GMP
Hydroxide
Carotenes,
600
Beta-,
mg/kg
Vegetable
Carotenoids
25
mg/kg
Phosphates
880
mg/kg
Sodium
Carbonate
Sodium
Hydrogen
Carbonate
Sodium
Hydroxide
Notes
8
146
33 &
34
GMP
GMP
GMP
Refer Regulation 103
-
(i) 2.0 Fats and oils, and fat emulsions
(ii) 2.1 Fats and oils essentially free from water – No Food
Additive Provision
(iii) 2.1.1 Butter oil,anhydrous milk fat,ghee
2.0 Fats and oils, and fat emulsions
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
2.1.1 Butter oil,anhydrous milk fat, ghee
INS
304,305
Additive
Ascorbyl esters
Max. Level
Notes
500mg/kg
10 &
171
Page | 73
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
320
321
330
310
331(i)
307a,b,c
331(iii)
106
Cheese
(i) General Standard for cheese
(ii) Standard for cheddar
(iii) Standard for danbo
(iv) Standard for edam
(v) Standard for gouda
(vi) Standard for Havarti
(vii) Standard for samsoe
(viii) Standard for emmentaler
(ix) Standard for tilsiter
(x) Standard for saint paulin
(xi) Standard for provolone
(xii) Standard for collommiers
(xiii) Standard for camembert
(xiv) Standard for brie
(xv) Standard for extra hard grating - No Food Additive
Provision
General Standard for cheese
Cheese in Brine:
INS
Additive
Acidity regulators
270
Lactic acid (L-, Dand DL-)
575
Glucono deltalactone
Max. Level
Limited by
GMP
Limited by
GMP
Ripened cheeses, including mould ripened cheeses:
Additives not listed below but provided for in Codex
individual standards for varieties of ripened cheeses
may also be used for similar types of cheese within
the limits specified within those standards
INS
Additive
Max. Level
Colours
100
Curcumins (for
Limited by GMP
edible cheese rind)
101
riboflavins
Limited by GMP
120
Carmines
(for
Limited by GMP
red marbled
cheeses only
140
Chlorophylls (for
Limites by GMP
green marbled
cheeses only)
141
Chlorophylls and
15mg/kg
chlorophyllins
(4)
Catatan
Butylated
hydroxyanisole
Butylated
hydroxytoluene
Citric acid
Propyl gallate
175mg/kg
Sodium
dihydrogen
citrate
Tocopherols
Trisodium citrate
GMP
15, 133
& 171
15, 133
& 171
171
15, 133
& 171
171
500mg/kg
GMP
171
171
75mg/kg
GMP
100mg/kg
(i) 1.0 Dairy products and analogues, excluding products of
food category 2.0
(ii) 1.6 Cheese and analogues
(iii) 1.6.1 Unripened cheese
1.0 Dairy products and analogues, excluding products of
food category 02.0
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
1.6 Cheese and analogues
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
1.6.1 Unripened cheese
INS
Additive
951
Aspartame
161g
150c
Canthaxanthin
Caramel III Ammonia
Caramel
Caramel IV Sulfite Ammonia
Caramel
Carotenes, Beta-,
Vegetable
Carotenoids
150d
160a(ii)
160a(i),
a(iii), e,f
141 (i),(ii)
132
243
235
338; 339(i)(iii); 340(i)(iii); 341(i)(iii); 342(i),
(ii); 343(i)(iii); 450(i)(iii), (v)(vii); 451(i),
(ii); 452(i)-
Chlorophylls And
chlorophyllins,
Copper
complexes
Indigotine (Indigo
Carmine)
Lauric Arginate
Ethyl Ester
Natamycin
(Pimaricin)
Phosphates
Max. Level
Notes
1000 mg/kg
161 &
191
201
201
15 mg/kg
15000
mg/kg
50000
mg/kg
201
600 mg/kg
100 mg/kg
50 mg/kg
161
200 mg/kg
3
200 mg/kg
40 mg/kg
3 & 80
4400 mg/kg
33
Page | 74
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
copper,complexes
Carotenes,beta(synt
hetic)
160a(ii) Carotenes,beta
(vegetable)
160b(ii) Annatto
extracts,norbixin
based
160c
Paprika oleoresino
160e
Carotenal,beta-apo8
160f
Carotenoic acid
ethyl ester,betaapo-8
162
Beet red
171
Titanium dioxide
Acidity regulators
170
Calcium carbonates
504
Magnesium
carbonates
575
Glucono deltalactone
Preservatives
200
Sorbic acid
201
Sodium sorbate
202
Potassium sorbate
203
Calcium sorbate
234
Nisin
239
Hexamethylene
tetramine
(provolone only)
251
Sodium nitrate
252
Potassium nitrate
280
Propionic acid
281
Sodium propionate
282
Calcium propionate
1105
Lysozyme
For surface/rind treatment only
200
Sorbic acid
202
Potassium sorbate
203
Calcium sorbate
160a(i)
235
Natamycin
(pimaricin)
(3)
Codex GSFA
(4)
Catatan
(v);542
25mg/kg
600mg/kg
50mg/kg
432-436
124
Limited by GMP
35mg/kg
101(i),(ii)
200-203
35mg/kg
110
Polysorbates
Ponceau 4R
(Cochineal Red
A)
Riboflavins
Sorbates
80 mg/kg
100 mg/kg
300 mg/kg
1000 mg/kg
38
3&
161
42 &
223
3
Sunset Yellow
300 mg/kg
FCF
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
Limited by GMP
Limited by GMP
Limited by GMP
3000mg/kg
calculated as
sorbic acid
12.5mg/kg
25mg/kg,express
ed as
formaldehyde
50mg/kg,express
ed as NaNO3
3000mg/kg,calcul
ated as propionic
acid
Limited by GMP
1000m/kg singly
or in combination
calculated as
sorbic acid
2 mg/dm of
surface.Not
present in a
depth of 5 mm9
Miscellaneous additive
508
Potassium chloride
Limited by GMP
Sliced,cut,shredded or grated cheese
Anti-caking agents
460
cellulose
Limited by GMP
551
Silicon dioxide,
10,000mg/kg
amorphous
singly or in
combination
552
Calcium silicate
silicates
553
Magnesium silicates
calculated as
560
Potassium silicate
silicon dioxide
Preservatives
200
Sorbic acid
1000mg/kg singly
Page | 75
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
202
203
Potassium sorbate
Calcium sorbate
(3)
Codex GSFA
(4)
Catatan
or in
combination,calc
ulated as sorbic
acid
Standard for cheddar
INS
Additive
Max. Level
Colours
100(i)
Riboflavin, synthetic
300mg/kg
140
chlorphylls
Limited by GMP
160a(i) Carotenes
beta(synthetic)
160a
Carotenes,beta
(iii)
(blakeslea trispora
35mg/kg
160e
Carotenal,beta-apo8160f
Carotenoic
acid,ethyl ester
beta-apo-8160a(ii) Carotenes,beta600mg/kg
(vegetable)
160b(ii) Annatto
25mg/kg
extracts,norbixinbased
Preservatives
1105
Lysozyme
Limited by GMP
200
Sorbic acid
1000mg/kg based
on sorbic acid
201
Sodium sorbate
surface treatment
202
Potassium sorbate
only
203
Calcium sorbate
234
Nisin
12.5mg/kg
235
Natamycin
2 mg/dm not
(pimaricin)
present ata depth
of 5mm surface
treatment only
251
Sodium nitrate
35mg/kg,singly or
in combination
252
Potassium nitrate
(expressed as
nitrate ion)
280
Propionic acid
3000mg/kg
281
Sodium propionate
surface treatment
283
Potassium
only
propionate
Acidity regulators
170(i)
Calcium carbonate
Limited by GMP
504(i)
Magnesium
Limited by GMP
carbonate
575
Glucono deltaLimited by GMP
lactone
Anticaking agents
460(i)
Microcrystalline
Limited by GMP
cellulose(cellulose
gel)
460(ii)
Powdered cellulose
Limited by GMP
551
Silicon
10000mg/kg
dioxide,amorphous
singly or in
combination
552
Calcium silicate
Silicates
553(i)
Magnesium
calculated as
silicate(synthetic)
Page | 76
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
553(iii)
Talc
(3)
Codex GSFA
(4)
Catatan
silicon dioxide
Standard for Dando
INS
Additive
Max. Level
Colours
100(i)
Riboflavin, synthetic
300mg/kg
140
chlorphylls
Limited by GMP
160a(i) Carotenes
beta(synthetic)
160a
Carotenes,beta
(iii)
(blakeslea trispora
35mg/kg
160e
Carotenal,beta-apo8160f
Carotenoic
acid,ethyl ester
beta-apo-8160a(ii) Carotenes,beta600mg/kg
(vegetable)
160b(ii) Annatto
25mg/kg
extracts,norbixinbased
Preservatives
1105
Lysozyme
Limited by GMP
200
Sorbic acid
1000mg/kg based
201
Sodium sorbate
on sorbic acid
202
Potassium sorbate
surface treatment
203
Calcium sorbate
only
234
Nisin
12.5mg/kg
235
Natamycin
2 mg/dm not
(pimaricin)
present ata depth
of 5mm surface
treatment only
251
Sodium nitrate
35mg/kg,singly or
in combination
252
Potassium nitrate
(expressed as
nitrate ion)
280
Propionic acid
3000mg/kg
281
Sodium propionate
surface treatment
283
Potassium
only
propionate
Acidity regulators
170(i)
Calcium carbonate
Limited by GMP
504(i)
Magnesium
Limited by GMP
carbonate
575
Glucono deltaLimited by GMP
lactone
Anticaking agents
460(i)
Microcrystalline
Limited by GMP
cellulose(cellulose
gel)
460(ii)
Powdered cellulose
Limited by GMP
551
Silicon
10000mg/kg
dioxide,amorphous
singly or in
combination
552
Calcium silicate
Silicates
553(i)
Magnesium
calculated as
silicate(synthetic)
silicon dioxide
553(iii) Talc
Page | 77
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
INS
Colours
100(i)
280
281
(4)
Catatan
Standard for Edam
Additive
Max. Level
Riboflavin,
synthetic
140
chlorphylls
160a(i)
Carotenes
beta(synthetic)
160a (iii)
Carotenes,beta
(blakeslea
trispora
160e
Carotenal,betaapo-8160f
Carotenoic
acid,ethyl ester
beta-apo-8160a(ii)
Carotenes,beta(vegetable)
160b(ii)
Annatto
extracts,norbixinbased
Preservatives
1105
Lysozyme
200
Sorbic acid
201
Sodium sorbate
202
Potassium
sorbate
203
Calcium sorbate
234
Nisin
235
Natamycin
(pimaricin)
251
252
(3)
Codex GSFA
Sodium nitrate
Potassium nitrate
Propionic acid
Sodium
propionate
283
Potassium
propionate
Acidity regulators
170(i)
Calcium
carbonate
504(i)
Magnesium
carbonate
575
Glucono deltalactone
Anticaking agents
460(i)
Microcrystalline
cellulose(cellulos
e gel)
460(ii)
Powdered
cellulose
551
Silicon
dioxide,amorphou
s
552
Calcium silicate
553(i)
Magnesium
300mg/kg
Limited by GMP
35mg/kg
600mg/kg
25mg/kg
Limited by GMP
1000mg/kg based
on sorbic acid
surface treatment
only
12.5mg/kg
2 mg/dm not
present ata depth
of 5mm surface
treatment only
35mg/kg,singly or
in combination
(expressed as
nitrate ion)
3000mg/kg
surface treatment
only
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
10000mg/kg
singly or in
combination
Silicates
Page | 78
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
553(iii)
INS
Colours
100(i)
silicate(synthetic)
Talc
280
281
(4)
Catatan
calculated as
silicon dioxide
Standard for Gouda
Additive
Max. Level
Riboflavin,
synthetic
140
chlorphylls
160a(i)
Carotenes
beta(synthetic)
160a (iii)
Carotenes,beta
(blakeslea
trispora
160e
Carotenal,betaapo-8160f
Carotenoic
acid,ethyl ester
beta-apo-8160a(ii)
Carotenes,beta(vegetable)
160b(ii)
Annatto
extracts,norbixinbased
Preservatives
1105
Lysozyme
200
Sorbic acid
201
Sodium sorbate
202
Potassium
sorbate
203
Calcium sorbate
234
Nisin
235
Natamycin
(pimaricin)
251
252
(3)
Codex GSFA
Sodium nitrate
Potassium nitrate
Propionic acid
Sodium
propionate
283
Potassium
propionate
Acidity regulators
170(i)
Calcium
carbonate
504(i)
Magnesium
carbonate
575
Glucono deltalactone
Anticaking agents
460(i)
Microcrystalline
cellulose(cellulose
gel)
460(ii)
Powdered
cellulose
300mg/kg
Limited by GMP
35mg/kg
600mg/kg
25mg/kg
Limited by GMP
1000mg/kg
based on sorbic
acid surface
treatment only
12.5mg/kg
2 mg/dm not
present ata
depth of 5mm
surface
treatment only
35mg/kg,singly
or in
combination
(expressed as
nitrate ion)
3000mg/kg
surface
treatment only
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Page | 79
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
551
552
553(i)
553(iii)
INS
Colours
100(i)
Silicon
dioxide,amorphous
Calcium silicate
Magnesium
silicate(synthetic)
Talc
280
281
283
(4)
Catatan
10000mg/kg
singly or in
combination
Silicates
calculated as
silicon dioxide
Standard for Havarti
Additive
Max. Level
Riboflavin,
synthetic
140
chlorphylls
160a(i)
Carotenes
beta(synthetic)
160a (iii) Carotenes,beta
(blakeslea trispora
160e
Carotenal,betaapo-8160f
Carotenoic
acid,ethyl ester
beta-apo-8160a(ii)
Carotenes,beta(vegetable)
160b(ii)
Annatto
extracts,norbixinbased
Preservatives
1105
Lysozyme
200
Sorbic acid
201
Sodium sorbate
202
Potassium sorbate
203
Calcium sorbate
234
Nisin
235
Natamycin
(pimaricin)
251
252
(3)
Codex GSFA
Sodium nitrate
Potassium nitrate
Propionic acid
Sodium propionate
Potassium
propionate
Acidity regulators
170(i)
Calcium carbonate
504(i)
Magnesium
carbonate
575
Glucono deltalactone
Anticaking agents
460(i)
Microcrystalline
cellulose(cellulose
gel)
460(ii) Powdered cellulose
300mg/kg
Limited by GMP
35mg/kg
600mg/kg
25mg/kg
Limited by GMP
1000mg/kg
based on sorbic
acid surface
treatment only
12.5mg/kg
2 mg/dm not
present ata
depth of 5mm
surface
treatment only
35mg/kg,singly
or in
combination
(expressed as
nitrate ion)
3000mg/kg
surface
treatment only
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Page | 80
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
551
552
553(i)
553(iii)
INS
Colours
100(i)
140
Silicon
dioxide,amorphous
Calcium silicate
Magnesium
silicate(synthetic)
Talc
(3)
Codex GSFA
(4)
Catatan
10000mg/kg
singly or in
combination
Silicates
calculated as
silicon dioxide
Standard for samsoe
Additive
Max. Level
Riboflavin, synthetic
chlorphylls
300mg/kg
Limited by
GMP
160a(i)
Carotenes
beta(synthetic)
160a (iii)
Carotenes,beta
(blakeslea trispora
35mg/kg
160e
Carotenal,beta-apo8160f
Carotenoic
acid,ethyl ester
beta-apo-8160a(ii)
Carotenes,beta600mg/kg
(vegetable)
160b(ii)
Annatto
25mg/kg
extracts,norbixinbased
Preservatives
1105
Lysozyme
Limited by GMP
200
Sorbic acid
1000mg/kg
based on sorbic
201
Sodium sorbate
acid surface
202
Potassium sorbate
treatment only
203
Calcium sorbate
234
Nisin
12.5mg/kg
235
Natamycin
2 mg/dm not
(pimaricin)
present ata
depth of 5mm
surface
treatment only
251
Sodium nitrate
35mg/kg,singly
or in
252
Potassium nitrate
combination
(expressed as
nitrate ion)
280
Propionic acid
3000mg/kg
281
Sodium propionate
surface
283
Potassium
treatment only
propionate
Acidity regulators
170(i)
Calcium carbonate
Limited by GMP
504(i)
Magnesium
Limited by GMP
carbonate
575
Glucono deltaLimited by GMP
lactone
Anticaking agents
460(i)
Microcrystalline
Limited by GMP
cellulose(cellulose
gel)
460(ii)
Powdered cellulose
Limited by GMP
Page | 81
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
551
552
553(i)
553(iii)
Silicon
dioxide,amorphous
Calcium silicate
Magnesium
silicate(synthetic)
Talc
(3)
Codex GSFA
(4)
Catatan
10000mg/kg
singly or in
combination
Silicates
calculated as
silicon dioxide
Standard for emmentaler
INS
Additive
Max. Level
Colours
100(i)
Riboflavin, synthetic
300mg/kg
140
chlorphylls
Limited by GMP
160a(i) Carotenes
beta(synthetic)
160a
Carotenes,beta
(iii)
(blakeslea trispora
35mg/kg
160e
Carotenal,beta-apo8160f
Carotenoic
acid,ethyl ester
beta-apo-8160a(ii) Carotenes,beta600mg/kg
(vegetable)
160b(ii) Annatto
25mg/kg
extracts,norbixinbased
Preservatives
1105
Lysozyme
Limited by GMP
200
Sorbic acid
1000mg/kg
201
Sodium sorbate
based on sorbic
202
Potassium sorbate
acid surface
203
Calcium sorbate
treatment only
234
Nisin
12.5mg/kg
235
Natamycin
2 mg/dm not
(pimaricin)
present ata
depth of 5mm
surface
treatment only
251
Sodium nitrate
35mg/kg,singly
or in
252
Potassium nitrate
combination
(expressed as
nitrate ion)
280
Propionic acid
3000mg/kg
281
Sodium propionate
surface
283
Potassium
treatment only
propionate
Acidity regulators
170(i)
Calcium carbonate
Limited by GMP
504(i)
Magnesium
Limited by GMP
carbonate
575
Glucono deltaLimited by GMP
lactone
Anticaking agents
460(i)
Microcrystalline
Limited by GMP
cellulose(cellulose
gel)
460(ii)
Powdered cellulose
Limited by GMP
Page | 82
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
551
552
553(i)
553(iii)
Silicon
dioxide,amorphous
Calcium silicate
Magnesium
silicate(synthetic)
Talc
(3)
Codex GSFA
(4)
Catatan
10000mg/kg
singly or in
combination
Silicates
calculated as
silicon dioxide
Standard for Tilsiter
INS
Additive
Max. Level
Colours
100(i)
Riboflavin, synthetic
300mg/kg
140
chlorphylls
Limited by GMP
160a(i) Carotenes
beta(synthetic)
160a
Carotenes,beta
(iii)
(blakeslea trispora
35mg/kg
160e
Carotenal,beta-apo8160f
Carotenoic
acid,ethyl ester
beta-apo-8160a(ii) Carotenes,beta600mg/kg
(vegetable)
160b(ii) Annatto
25mg/kg
extracts,norbixinbased
Preservatives
1105
Lysozyme
Limited by GMP
200
Sorbic acid
1000mg/kg based
on sorbic acid
201
Sodium sorbate
surface treatment
202
Potassium sorbate
only
203
Calcium sorbate
234
Nisin
12.5mg/kg
235
Natamycin
2 mg/dm not
(pimaricin)
present ata depth
of 5mm surface
treatment only
251
Sodium nitrate
35mg/kg,singly or
in combination
252
Potassium nitrate
(expressed as
nitrate ion)
280
Propionic acid
3000mg/kg
surface treatment
281
Sodium propionate
only
283
Potassium
propionate
Acidity regulators
170(i)
Calcium carbonate
Limited by GMP
504(i)
Magnesium
Limited by GMP
carbonate
575
Glucono deltaLimited by GMP
lactone
Anticaking agents
460(i)
Microcrystalline
Limited by GMP
cellulose(cellulose
gel)
460(ii)
Powdered cellulose
Limited by GMP
551
Silicon dioxide,
10000mg/kg
amorphous
singly or in
combination
552
Calcium silicate
Page | 83
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
553(i)
553(iii)
Magnesium
silicate(synthetic)
Talc
(3)
Codex GSFA
(4)
Catatan
Silicates
calculated as
silicon dioxide
Standard for Saint paulin
INS
Additive
Max. Level
Colours
100(i)
Riboflavin, synthetic
300mg/kg
140
chlorphylls
Limited by GMP
160a(i) Carotenes
beta(synthetic)
160a
Carotenes,beta
(iii)
(blakeslea trispora
35mg/kg
160e
Carotenal,beta-apo8160f
Carotenoic
acid,ethyl ester
beta-apo-8160a(ii) Carotenes,beta600mg/kg
(vegetable)
160b(ii) Annatto
25mg/kg
extracts,norbixinbased
Preservatives
1105
Lysozyme
Limited by GMP
200
Sorbic acid
1000mg/kg based
201
Sodium sorbate
on sorbic acid
202
Potassium sorbate
surface treatment
203
Calcium sorbate
only
234
Nisin
12.5mg/kg
235
Natamycin
2 mg/dm not
(pimaricin)
present ata depth
of 5mm surface
treatment only
251
Sodium nitrate
35mg/kg,singly or
in combination
252
Potassium nitrate
(expressed as
nitrate ion)
280
Propionic acid
3000mg/kg
281
Sodium propionate
surface treatment
283
Potassium
only
propionate
Acidity regulators
170(i)
Calcium carbonate
Limited by GMP
504(i)
Magnesium
Limited by GMP
carbonate
575
Glucono deltaLimited by GMP
lactone
Anticaking agents
460(i)
Microcrystalline
Limited by GMP
cellulose(cellulose
gel)
460(ii)
Powdered cellulose
Limited by GMP
551
Silicon
10000mg/kg
dioxide,amorphous
singly or in
combination
552
Calcium silicate
Silicates
553(i)
Magnesium
calculated as
silicate(synthetic)
silicon dioxide
553(iii) Talc
Page | 84
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
(4)
Catatan
Standard for Provolone
INS
Additive
Max. Level
Colours
100(i)
Riboflavin, synthetic
300mg/kg
140
chlorphylls
Limited by GMP
160a(i) Carotenes
beta(synthetic)
160a
Carotenes,beta
(iii)
(blakeslea trispora
35mg/kg
160e
Carotenal,beta-apo8160f
Carotenoic
acid,ethyl ester
beta-apo-8160a(ii) Carotenes,beta600mg/kg
(vegetable)
160b(ii) Annatto
25mg/kg
extracts,norbixinbased
Preservatives
1105
Lysozyme
Limited by GMP
200
Sorbic acid
1000mg/kg based
on sorbic acid
201
Sodium sorbate
surface treatment
202
Potassium sorbate
only
203
Calcium sorbate
234
Nisin
12.5mg/kg
235
Natamycin
2 mg/dm not
(pimaricin)
present ata depth
of 5mm surface
treatment only
251
Sodium nitrate
35mg/kg,singly or
in combination
252
Potassium nitrate
(expressed as
nitrate ion)
280
Propionic acid
3000mg/kg
281
Sodium propionate
surface treatment
283
Potassium
only
propionate
Acidity regulators
170(i)
Calcium carbonate
Limited by GMP
504(i)
Magnesium
Limited by GMP
carbonate
575
Glucono deltaLimited by GMP
lactone
Anticaking agents
460(i)
Microcrystalline
Limited by GMP
cellulose(cellulose
gel)
460(ii)
Powdered cellulose
Limited by GMP
551
Silicon
dioxide,amorphous
10000mg/kg
singly or in
552
Calcium silicate
combination
553(i)
Magnesium
Silicates
silicate(synthetic)
calculated as
553(iii) Talc
silicon dioxide
Standard for collommiers
Page | 85
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
INS
Additive
Colours
160a(i) Betacarotenes,beta(synthetic)
160a
Beta(iii)
carotenes,beta(blakeslea trispora)
160e
Beta-apo-8’carotenal,beta-apo8’160f
Beta-apo-8’carotenic acid, ethyl
ester,beta-apo-8’160a(ii) Carotenes,beta(vegetable)
160b(ii) Annatto
extracts,norbixinbased
Acidity Regulators
575
Glucono deltalactone
(3)
Codex GSFA
(4)
Catatan
Max. Level
35mg/kg singly
or in
combination
600mg/kg
25mg/kg
Limited by GMP
Standard for camembert
INS
Additive
Max. Level
Colours
160a(i) Betacarotenes,beta(synthetic)
160a
Beta(iii)
carotenes,beta35mg/kg singly
(blakeslea trispora)
or in
160e
Beta-apo-8’combination
carotenal,beta-apo8’160f
Beta-apo-8’carotenic acid, ethyl
ester,beta-apo-8’160a(ii) Carotenes,beta600mg/kg
(vegetable)
160b(ii) Annatto
25mg/kg
extracts,norbixinbased
Acidity Regulators
575
Glucono deltaLimited by GMP
lactone
Standard for Brie
INS
Additive
Max. Level
Colours
160a(i) Betacarotenes,beta(synthetic)
160a
Beta(iii)
carotenes,beta35mg/kg singly
(blakeslea trispora)
or in
160e
Beta-apo-8’combination
carotenal,beta-apo8’160f
Beta-apo-8’-
Page | 86
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
carotenic acid, ethyl
ester,beta-apo-8’160a(ii) Carotenes,beta(vegetable)
160b(ii) Annatto
extracts,norbixinbased
Acidity Regulators
575
Glucono deltalactone
107
Cottage
cheese
(3)
Codex GSFA
(4)
Catatan
600mg/kg
25mg/kg
Limited by GMP
(i) Standard for cottage cheese include creamed
cottage cheese:
Only those additives classes indicated as justified in
the table below may be used for the product categories
specified.
Additive
functional class:
Justified use:
Cheese
mass2
-
Surface/rind
treatment
-
Colours
Bleaching
agents
Acids
X
Acidity
X
regulators
Stabilizers
X1
Thickeners
Emulsifiers
Antioxidants
Preservatives
X
Foaming agents
Anti-caking
agents:
1 : Stabilizers including modified starches may be used
in compliance with the definition of milk products and
only to the extent they are functionally necessary,
taking into account any use of gelatine and starches as
provided for in section 3.2.
2 : Cheese mass includes creaming mixture
X :The use of additives belonging to the class is
technologically justified
- :The use of additives belonging to the class is not
technologically justified
INS
Additive
Preservatives
200
Sorbic acid
201
Sodium sorbate
202
Potassium sorbate
203
Calcium sorbate
234
nisin
280
Propionic acid
281
Sodium propionate
282
Calcium propionate
283
Potassium propionate
Acidity Regulators
Max. Level
1000mg/kg
singly or in
combination as
sorbic acid
12.5mg/kg
Limited by GMP
Page | 87
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
170(i)
260
261(i)
261(ii)
262(ii)
263
270
296
325
326
327
330
338
350(i)
Calcium carbonate
Acetic acid (glacial)
Potassium acetate
Potassium diacetate
Sodium acetate
Calcium acetate
Lactic acid (L-D-,and
DL-)
Malic acid(DL-)
Sodium lactate
Potassium lactate
Calcium lactate
Citric acid
Phosphoric acid
Sodium hydrogen DLmalate
350(ii) Sodium DL-malate
351(i)
Potassium hydrogen
malate
351(ii) Potassium malate
352(ii) Calcium malate(D,L-)
500(i)
Sodium carbonate
500(ii) Sodium hydrogen
carbonate
500(iii) Sodium
sesquicarbonate
501(i)
Potassium carbonate
501(ii) Potassium hydrogen
carbonate
504(i)
Magnesium carbonate
504(ii) Magnesium hydrogen
carbonate
507
Hydrochloric acid
575
Glucono delta-lactone
577
Potassium gluconate
578
Calcium gluconate
Stabilizers
331(i)
Sodium dihydrogen
citrate
332(i)
Potassium
dihydrogen citrate
333
Calcium citrates
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
341(i)
trMonocalcium
dihydrogen
phosphate
341(ii)
Calcium hydrogen
(3)
Codex GSFA
(4)
Catatan
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
880mg/kg as
phosphorus
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
1300mg/kg,
Page | 88
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
341(iii)
342(i)
342(ii)
343(ii)
343(iii)
450(i)
450(iii)
450(v)
450(vi)
451(i)
451(ii)
452(i)
452(ii)
452(iv)
452(v)
400
401
402
403
404
405
406
407
407a
410
412
413
415
416
417
440
466
1400
1401
1402
1403
1404
phosphate
Tricalcium phosphate
Ammonium
dihydrogen
phosphate
Diammonium
hydrogen phosphate
Magnesium hydrogen
phosphate
Trimagnesium
phosphate
Disodium
diphosphate
Tetrasodium
diphosphate
Tetrapotassium
diphosphate
Dicalcium
diphosphate
Pentasodium
triphosphate
Pentapotassium
triphosphate
Sodium
polyphosphate
Potassium
polyphospate
Calcium
polyphosphate
Ammonium
polyphosphate
Alginic acid
Sodium alginate
Potassium alginate
Ammonium alginate
Calcium alginate
Propylene glycol
alginate
agar
carrageenan
Processed euchema
seaweed (PES)
Carob beam gum
Guar gum
Tragacanth gum
Xanthan gum
Karaya gum
Tara gum
pectins
Sodium carboxyethyl
cellulose(cellulose
gum)
Dextrins, roasted
starch
Acid-treated starch
Alkaline-treated
starch
Bleached starch
Oxidized starch
(3)
Codex GSFA
(4)
Catatan
singly or in
combination,ex
pressed as
phosphous
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
5000mg/kg
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Page | 89
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
1405
1410
1412
1413
1414
1420
1422
1440
1442
108
Cream
Cheese
Starches, enzymetreated
Monostarch
phosphate
Distarch phosphate
Phospated distarch
phosphate
Acetylated distarch
phosphate
Starch acetate
Acetylated
distarch adipate
Hydroxypropyl starch
Hydroxypropyl
distarch phosphate
(3)
Codex GSFA
(4)
Catatan
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
(i) Standard for cream cheese:
Only those additives classes indicated as justified in
the table below may be used for the product categories
specified.
Additive
functional class:
Colours
Bleaching
agents
Acids
Acidity
regulators
Stabilizers
Thickeners
Emulsifiers
Antioxidants
Preservatives
Foaming agents
Anti-caking
agents:
Justified use:
Cheese
mass2
X1
-
Surface/rind
treatment
-
X
X
-
X2
X2
X
X
X2
X3
-
-
1: Only to obtain the colour characteristics, as
described in Section 2
2 :Stabilizers and thickeners including modified
starches may be used in compliance with the definition
of milk products and only to heat treated products to
the extent they are functionally necessary, taking into
account any use of gelatine and starches as provided
for in section 3.2.
3 : For whipped products, only
X :The use of additives belonging to the class is
technologically justified
- : The use of additives belonging to the class is not
technologically justified
INS
Additive
Preservatives
200
Sorbic acid
201
Sodium sorbate
202
Potassium sorbate
Max. Level
1000mg/kg
singly or in
combination as
Page | 90
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
203
Calcium sorbate
234
nisin
280
Propionic acid
281
Sodium propionate
282
Calcium propionate
283
Potassium propionate
Acidity Regulators
170(i) Calcium carbonate
260
Acetic acid (glacial)
261(i)
Potassium acetate
261(ii)
Potassium diacetate
262(ii)
Sodium acetate
263
Calcium acetate
270
296
Lactic acid (L-D-,and
DL-)
Malic acid(DL-)
325
Sodium lactate
326
Potassium lactate
327
Calcium lactate
330
Citric acid
338
Phosphoric acid
350(i)
Sodium hydrogen DLmalate
Sodium DL-malate
350(ii)
351(i)
351(ii)
Potassium hydrogen
malate
Potassium malate
352(ii)
Calcium malate(D,L-)
500(i)
Sodium carbonate
500(ii)
Sodium hydrogen
carbonate
Sodium
sesquicarbonate
Potassium carbonate
500(iii
)
501(i)
501(ii)
504(i)
504(ii)
Potassium hydrogen
carbonate
Magnesium carbonate
507
Magnesium hydrogen
carbonate
Hydrochloric acid
575
Glucono delta-lactone
(3)
Codex GSFA
(4)
Catatan
sorbic acid
12.5mg/kg
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
880mg/kg as
phosphorus
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
Page | 91
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
577
Potassium gluconate
578
Calcium gluconate
Stabilizers
331(i)
Sodium dihydrogen
citrate
332(i)
Potassium
dihydrogen citrate
333
Calcium citrates
339(i)
339(ii)
339(iii)
340(i)
340(ii)
340(iii)
341(i)
341(ii)
341(iii)
342(i)
342(ii)
343(ii)
343(iii)
450(i)
450(iii)
450(v)
450(vi)
451(i)
451(ii)
452(i)
452(ii)
452(iv)
452(v)
400
Sodium dihydrogen
phosphate
Disodium hydrogen
phosphate
Trisodium phosphate
Potassium
dihydrogen
phosphate
Dipotassium
hydrogen phosphate
Tripotassium
phosphate
trMonocalcium
dihydrogen
phosphate
Calcium hydrogen
phosphate
Tricalcium phosphate
Ammonium
dihydrogen
phosphate
Diammonium
hydrogen phosphate
Magnesium
hydrogen phosphate
Trimagnesium
phosphate
Disodium
diphosphate
Tetrasodium
diphosphate
Tetrapotassium
diphosphate
Dicalcium
diphosphate
Pentasodium
triphosphate
Pentapotassium
triphosphate
Sodium
polyphosphate
Potassium
polyphospate
Calcium
polyphosphate
Ammonium
polyphosphate
Alginic acid
(3)
Codex GSFA
(4)
Catatan
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
1300mg/kg,sing
ly or in
combination,ex
pressed as
phosphous
Limited by
Page | 92
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
401
Sodium alginate
402
Potassium alginate
403
Ammonium alginate
404
Calcium alginate
405
406
Propylene glycol
alginate
agar
407
carrageenan
407a
Processed euchema
seaweed (PES)
410
Carob beam gum
412
Guar gum
413
Tragacanth gum
415
Xanthan gum
416
Karaya gum
471
Tara gum
440
Pectins
466
Sodium carboxyethyl
cellulose(cellulose
gum)
Dextrins, roasted
starch
Acid-treated starch
1400
1401
1402
1403
Alkaline-treated
starch
Bleached starch
1404
Oxidized starch
1405
Starches, enzymetreated
Monostarch
phosphate
Distarch phosphate
1410
1412
1413
1414
1420
1422
Phospated distarch
phosphate
Acetylated distarch
phosphate
Starch acetate
Acetylated
distarch adipate
(3)
Codex GSFA
(4)
Catatan
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
5000mg/kg
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Page | 93
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
1440
Hydroxypropyl starch
1442
Hydroxypropyl
distarch phosphate
Emulsifiers
322
Lecithins
470(i)
Salt of myristic,
palmitic and stearic
acids with ammonia,
calcium, potassium
and sodium
470(ii)
Salt of oleic acid with
calcium, potassium
and sodium
471
Mono- and diglycerides of fatty
acids
472a
Acetic and fatty acid
esters of glycerol
472b
Lactic and fatty acid
esters of glycero
472c
Citric and fatty acid
esters of glycerol
472e
Diacetyltartaric and
fatty acid esters of
glycerol
Antioxidants
300
Ascorbic acid (L-)
301
Sodium ascorbate
302
Calcium ascorbate
304
Ascorbyl palmitate
305
Ascorbyl stearate
307b
Tocopherol
concentrate, mixed
Tocopherol, dl-alpha
307c
Colors
160a
(i)
160a
(iii)
160e
160f
160a
(ii)
171
Carotenes, beta(synthetic)
Carotenes, beta(Blakeslea trispora
Carotenal, beta-apo8’Carotenoic acid, ethyl
ester, beta-apo-8’Carotenes, beta(vegetable)
Titanium dioxide
160b
Annatto extracts,
(ii)
norbixin-based
Foaming Agents
290
Carbon dioxide
(3)
Codex GSFA
(4)
Catatan
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
35 mg/kg
singly or in
combination
35 mg/kg
singly or in
combination
600 mg/kg
Limited by
GMP
25mg/kg
Limited by
Page | 94
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
941
109
Processed
cheese
Nitrogen
(3)
Codex GSFA
(4)
Catatan
GMP
Limited by
GMP
(i) Group standard for cheese in brine
(ii) Group standard for unripened cheese including
fresh Cheese
(iii) Standard for whey cheeses
Group standard for cheeses in brine
INS
Additive
Max. Level
Acidity Regulators
270
Lactic acid (L-, D- and
Limited by
DL-)
GMP
275
Glucono delta-lactone
Limited by
GMP
Group standard for unripened cheese including
fresh Cheese
INS
Additive
Max. Level
Acidity Regulators
170
Calcium carbonates
Limited by
GMP
260
Acetic acid (glacial)
Limited by
GMP
270
Lactic acid (L-, D-,
Limited by
and DL-)
GMP
296
Malic acid (DL-)
Limites by
GMP
330
Citric acid
Limited by
GMP
338
Phosphoric acid
880 mg/kg
expressed as
phosphorus
500
Sodium carbonates
Limited by
GMP
501
Potassium
Limited by
carbonates
GMP
507
Hydrochloric acid
Limited by
GMP
575
Glucono delta-lactone
Limited by
GMP
Stabilizers/thickeners:
Stabilizers and thickeners including modified
starches may be used in compliance with the
definition for milk products and only to the extent
they are functionally necessary taking into account
any use of gelatine and starch as provided for in
section 3.2.
331
Sodium citrates
Limited by
GMP
332
Potassium citrates
Limited by
GMP
333
Calcium citrates
Limited by
GMP
339
Sodium phosphates
1540 mg/kg ,
340
Potassium
singly or in
phosphates
combination,
341
Calcium phosphates
expressed as
450(i)
Disodium
Page | 95
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
400
diphosphate
Trisodium
diphosphate
Alginic acid
401
Sodium alginate
402
Potassium alginate
403
Ammonium alginate
404
Calcium alginate
405
406
Propylene glycol
alginate
Agar
407
Carrageenan
410
Carob bean gum
412
Guar gum
413
Tragacanth gum
415
Xanthan gum
416
Karaya gum
417
Tara gum
440
Pectins
460
Celluloses
466
Sodium
carboxymethyl
cellulose (cellulose
gum)
Sodium gluconate
450(ii)
576
Modified starches as follows:
1400
Dextrins, roasted
starch
1401
Acid-treated starch
1402
1403
Alkaline treated
starch
Bleached starch
1404
Oxidized starch
1405
Starches, enzymetreated
Monostarch
phosphate
Distarch phosphate
1410
1412
1413
Phosphated distarch
phosphate
(3)
Codex GSFA
(4)
Catatan
phosphorus
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
5 mg/kg
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Page | 96
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
1414
1420
1422
1440
1442
Acetylated distarch
phosphate
Starch acetate
Acetylated distarch
adipate
Hydroxypropyl starch
Hydroxypropyl
distarch phosphate
Colours
100
Curcumins (for edible
cheese rind)
101
Riboflavins
140
Chlorophylls
141
Copper chlorophylls
160a(i)
Carotenes, beta-,
(synthetic)
Carotenes, beta(vegetable)
Annatto extracts
norbixin-based
Paprika oleoresin
160a(ii
)
160b(ii
)
160c
160e
162
Carotenal, beta-apo8’Carotenoic acid, ethyl
ester, beta-apo-8’
Beet red
171
Titanium dioxide
160f
Preservatives
200
Sorbic acid
202
Potassium sorbate
203
Calcium sorbate
234
280
Nisin
Propionic acid
281
Sodium propionate
282
Calcium propionate
283
Potassium propionate
(3)
Codex GSFA
(4)
Catatan
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
15 mg/kg,
singly or
combined
25 mg/kg
600 mg/kg
25 mg/kg
Limited by
GMP
35 mg/kg
35 mg/kg
Limited by
GMP
Limited by
GMP
1000 mg/kg of
cheese, singly
or in
combination,
expressed as
sorbic acid
12.5 mg/kg
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
For surface/rind treatment only:
235
Natamycin (pimaricin)
2 mg/dm2 of
surface. Not
present in a
depth of 5mm
Foaming agents (for whipped products only)
290
Carbon dioxide
Limited by
GMP
Page | 97
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
941
(3)
Codex GSFA
(4)
Catatan
Limited by
GMP
Sliced, cut, shredded and grated products only
(surface treatment)
Anticaking agents (sliced, cut ,shredded and
grated products only (surface treatment))
460
Celluloses
Limited by
GMP
551
Silicon dioxide,
10000 mg/kg
amorphous
singly or in
combination.Sil
552
Calcium silicate
icates
553
Magnesium silicates
calculated as
560
Potassium silicate
silicon dioxide
Preservatives
200
Sorbic acid
1000 mg/kg of
cheese, singly
202
Potassium sorbate
or in
203
Calcium sorbate
combination,
expressed as
sorbic acid
280
Propionic acid
Limited by
GMP
281
Sodium propionate
Limited by
GMP
282
Calcium propionate
Limited by
GMP
283
Potassium propionate Limited by
GMP
235
Natamycin (pimaricin) 20 mg/kg
applied to the
surface added
duringkneading
and stretching
process
INS
243
200203
INS
260
282
330
575
270
296
235
234
280
Nitrogen
Standard For Whey Cheeses
1.6.3 – Whey cheese
Additive
Max. Level
Lauric Arginate
200 mg/kg
Ethyl Ester
Sorbates
1000 mg/kg
1.6.6 – Whey Protein Cheese
Additive
Max. Level
Acetic acid,
GMP
Glacial
Calcium
3000 mg/kg
Propionate
Citric acid
GMP
Glucono deltaGMP
lactone
Lacyic acid, LGMP
, D- and DLMalic acid,
GMP
DLNatamycin
40 mg/kg
(Pimaricin)
Nisin
12.5 mg/kg
Propionic acid
3000 mg/kg
Notes
42
Notes
70
3&
80
28
70
Page | 98
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
281
200203
110
Cheese
paste
cheese
spread or
cheese
mixture
Sodium
Propionate
Sorbates
(3)
Codex GSFA
3000 mg/kg
70
3000 mg/kg
42
(4)
Catatan
(i) 1.0 Dairy products and analogues, excluding products of
food category 2.0
(ii) 1.6 Cheese and analogues
(iii) 1.6.4 Processed cheese
(iv) 1.6.4.2 Flavoured processed cheese, including containing
fruit, vegetables, meat, etc.
1.0 Dairy products and analogues, excluding products of
food category 2.0
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
1.6 Cheese and analogues
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
1.6.4 Processed cheese
INS
129
160a(ii)
160a(i),
a(iii), e,f
472e
214,218
172(i)-(iii)
243
235
338; 339(i)(iii); 340(i)(iii); 341(i)(iii); 342(i),
(ii); 343(i)(iii);450(i)(iii),(v)(vii);451(i),
(ii); 452(i)(v);542
101(i), (ii)
541(i), (ii)
Additive
Max. Level
Notes
Allura Red AC
Carotenes, Beta-,
Vegetable
Carotenoids
100 mg/kg
1000 mg/kg
161
Diacetyltartaric
And Fatty Acid
Esters Of Glycerol
Hydroxybenzoate
s, Para
Iron Oxides
Lauric Arginate
Ethyl Ester
Natamycin
(Pimaricin)
Phosphates
10000
mg/kg
100 mg/kg
300 mg/kg
27
50 mg/kg
200 mg/kg
40 mg/kg
3 & 80
9000 mg/kg
33
Riboflavins
300 mg/kg
Sodium
1600 mg/kg
6&
Aluminium
251
Phosphates
200-203
Sorbates
3000 mg/kg
42
110
Sunset Yellow
200 mg/kg
3
FCF
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
1.6.4.2 Flavoured processed cheese
INS
161g
Additive
Canthaxanthin
Max. Level
Notes
15mg/kg
Page | 99
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
150c
Caramel lll ammonia caramel
(4)
Catatan
50000
mg/kg
150d
Caramel IV - sulfite
50000mg/k
72
ammonia caramel
g
120
Carmines
100mg/kg
141(i),(ii) Chlorophylls and
50mg/kg
chlorophyllins,
copper
complexes
163(ii)
Grape skin extract
1000mg/kg
132
Indigotine (indigo
100mg/kg
carmine)
124
Ponceau 4R
100mg/kg
(cochineal red A)
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
111
112
Club
cheese or
luncheon
cheese
Dried
cheese or
powdered
cheese
-
-
Refer Regulation 110
(i) 1.0 Dairy products and analogues, excluding products of
food category 2.0
(ii) 1.6 Cheese and analogues
(iii) 1.6.2 Ripened cheese
(iv) 1.6.2.3 Cheese powder (for reconstitution; e.g.for cheese
sauces)
1.0 Dairy products and analogues, excluding products of
food category 2.0
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
1.6 Cheese and analogues
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
1.6.2 Ripened cheese
INS
Additive
Max. Level
Notes
161g
1105
235
Canthaxanthin
15 mg/kg
201
Lysozyme
GMP
Natamycin
40 mg/kg
3 & 80
(Pimaricin)
234
Nisin
12.5 mg/kg
28
200-203
Sorbates
3000 mg/kg
42
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
1.6.2.3 Cheese powder (for reconstitution; e.g.for
cheese sauces)
INS
160a(ii)
160a(i),
a(iii),e,f
141(i),(ii)
Additive
Max. Level
Carotenes, beta-,
vegetable
Carotenoids
1000 mg/kg
Notes
100 mg/kg
Chlorophylls and
50mg/kg
chlorophyllins,
copper complexes
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
Page | 100
(1)
Food Reg. 1985
Reg. Title
113 Cultured
milk or
fermented
milk
(2)
Codex Standard
(3)
Codex GSFA
(i) Standard for fermented milk:
(4)
Catatan
-
Only those additives classes indicated in the table
below may be used for the product categories
specified.
Additional additives may be present in the flavoured
fermented milks and drinks based on fermented milk
as a result of carry-over from non-dairy ingredients.
Additive class
Acidity regulators
Carbonating
agents
Colours
Emulsifiers
Flavour
enhancers
Packaging gases
Preservatives
Stabilizers
Sweeteners
Thickeners
Additive class
Acidity regulators
Carbonating
agents
Colours
Emulsifiers
Flavour
enhancers
Packaging gases
Preservatives
Stabilizers
Sweeteners
Thickeners
Fermented Milks and Drinks
based on Fermented Milk
Plain
Flavoured
X
X2
X2
-
X
X
X
X1
X1
X
X
X
X
Fermented Milks Heat
Treated After Fermentation
and Drinks based on
Fermented Milk Heat
Treated After Fermentation
Plain
Flavoured
X
X
X2
X2
-
X
X
X
X
X
X
X
X
X
X
X
X = The use of additives belonging to the class is
technologically justified. In the case of flavoured
products the additives are technologically justified in
the dairy portion.
- = The use of additives belonging to the class is not
technologically justified
1 = Use is restricted to reconstitution and
recombination and if permitted by national legislation in
the country of sale to the final consumer.
2 = Use of carbonating agents is technologically
justified in Drinks based on Fermented Milk only.
Acidity regulators, colours, emulsifiers, packaging
gases and preservatives listed in Table 3 of the GSFA
are acceptable for use in fermented milk products
Page | 101
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
(4)
Catatan
categories as specified in the table above.
INS
Additive
Acidity Regulators
334
Tartaric acid (L(+)
335(i)
Monosodium tartrate
335(ii)
Sodium L(+)-tartrate
336(i)
Monopotassium
tartrate
336(ii)
Dipotassium tartrate
337
Potassium sodium
L(+)- tartrate
355
Adipic acid
356
Sodium adipate
357
Potassium adipate
359
Ammonium adipate
Carbonating agents
290
Carbon dioxide
Colours
100(i)
Curcumin
101(i)
Riboflavin, synthetic
101(ii)
Riboflavin 5’phosphate, sodium
102
Tartrazine
104
Quinoline yellow
110
Sunset yellow FCF
120
Carmines
122
Azorubine
(carmoisine)
124
Ponceau 4R
(Cochineal red A)
129
Allura red AC
132
Indigotine
133
Brilliant blue FCF
141(i)
Chlorophylls, copper
complexes
141(ii)
Chlorophyllins,
copper complexes,
sodium and
potassium salts
143
Fast green FCF
150b
Caramel II - sulfite
caramel
150c
Caramel III-ammonia
caramel
150d
Caramel IV – sulfite
ammonia caramel
151
Brilliant black (Black
PN)
155
Brown HT
160a(i)
Carotene, beta(synthetic)
160e
Carotenal, beta-apo8’160f
Carotenoic acid,
methyl or ethyl ester,
beta-apo-8’160a(iii)
Carotenes, beta(Blakeslea trispora)
Max. Level
2000 mg/kg
as tartaric
acid
1500 mg/kg,
as adipic acid
GMP
100 mg/kg
300 mg/kg
300 mg/kg
150 mg/kg
300 mg/kg
150 mg/kg
150 mg/kg
150 mg/kg
300 mg/kg
100 mg/kg
150 mg/kg
500 mg/kg
100 mg/kg
150 mg/kg
2000 mg/kg
2000 mg/kg
150 mg/kg
150 mg/kg
100 mg/kg
Page | 102
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
160a(ii)
160b(i)
160b(ii)
160d
161b(i)
Carotenes, vegetable
Annatto extracts,
bixin-based
Annatto extracts,
norbixin-based
Lycopenes
Lutein from Tagetes
erecta
Zeaxanthin (synthetic)
Grape skin extract
Iron oxide, black
Iron oxide, red
Iron oxide, yellow
161h(i)
163(ii)
172(i)
172(ii)
172(iii)
Emulsifiers
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
472e
Diacetyltartaric and
fatty acid esters of
glycerol
473
Sucrose esters of
fatty acids
474
Sucroglycerides
475
Polyglycerol esters of
fatty acids
477
Propylene glycol
esters of fatty acids
481(i)
Sodium stearoyl
lactylate
482(i)
Calcium stearoyl
lactylate
491
Sorbitan
monostearate
492
Sorbitan tristearate
493
Sorbitan monolaurate
494
Sorbitan monooleate
495
Sorbitan
monopalmitate
900a
Polydimethylsiloxane
Flavour Enhancers
580
Magnesium gluconate
620
Glutamic acid (L+)621
Monosodium Lglutamate
622
Monopotassium Lglutamate
623
Calcium di-Lglutamate
(3)
Codex GSFA
(4)
Catatan
600 mg/kg
20 mg/kg as
bixin
20 mg/kg as
norbixin
30 mg/kg as
pure
lycopene
150 mg/kg
150 mg/kg
100 mg/kg
100 mg/kg
3000 mg/kg
10000 mg/kg
5000 mg/kg
5000 mg/kg
2000 mg/kg
5000 mg/kg
10000 mg/kg
10000 mg/kg
5000 mg/kg
50 mg/kg
GMP
GMP
GMP
GMP
GMP
Page | 103
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
624
Monoammonium Lglutamate
625
Magnesium di-Lglutamate
626
Guanylic acid, 5'627
Disodium 5’guanylate628
Dipotassium 5’guanylate629
Calcium 5’-guanylate
630
Inosinic acid, 5'631
Disodium 5’-inosinate
632
Dipotassium 5’inosinate
633
Calcium 5’-inosinate
634
Calcium 5’ribonucleotides635
Disodium 5’ribonucleotides636
Maltol
637
Ethyl maltol
Preservatives
200
Sorbic acid
201
Sodium sorbate
202
Potassium sorbate
203
Calcium sorbate
210
Benzoic acid
211
Sodium benzoate
212
Potassium benzoate
213
Calcium benzoate
234
Nisin
Stabilizers and Thickeners
170(i)
Calcium carbonate
331(iii)
Trisodium citrate
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
phosphate
341(i)
Monocalcium
dihydrogen
phosphate
341(ii)
Calcium hydrogen
phosphate
341(iii)
Tricalcium
orthophosphate
342(i)
Ammonium
dihydrogen
phosphate
342(ii)
Diammonium
hydrogen phosphate
(3)
Codex GSFA
(4)
Catatan
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
1000 mg/kg
as sorbic
acid
300 mg/kg as
benzoic acid
500 mg/kg
GMP
GMP
1000 mg/kg,
singly or in
combination,
as
phosphorus
Page | 104
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
343(i)
343(ii)
343(iii)
450(i)
450(ii)
450(iii)
450(v)
450(vi)
450(vii)
451(i)
451(ii)
452(i)
452(ii)
452(iii)
452(iv)
452(v)
542
400
401
402
403
404
405
406
407
407a
410
412
413
414
415
416
417
418
425
440
459
460(i)
Monomagnesium
phosphate
Magnesium hydrogen
phosphate
Trimagnesium
phosphate
Disodium
diphosphate
Trisodium
diphosphate
Tetrasodium
diphosphate
Tetrapotassium
diphosphate
Dicalcium
diphosphate
Calcium dihydrogen
diphosphate
Pentasodium
triphosphate
Pentapotassium
triphosphate
Sodium
polyphosphate
Potassium
polyphosphate
Sodium calcium
polyphosphate
Calcium
polyphosphate
Ammonium
polyphosphate
Bone phosphate
Alginic acid
Sodium alginate
Potassium alginate
Ammonium alginate
Calcium alginate
Propylene glycol
alginate
Agar
Carrageenan
Processed
Eucheuma seaweed
(PES)
Carob bean gum
Guar gum
Tragacanth gum
Gum Arabic (Acacia
gum)
Xanthan gum
Karaya gum
Tara gum
Gellan gum
Konjac flour
Pectins
Cyclodextrin, -beta
Microcrystalline
cellulose (Cellulose
(3)
Codex GSFA
(4)
Catatan
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
5 mg/kg
GMP
Page | 105
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
460(ii)
461
463
464
465
466
467
468
469
470(i)
470(ii)
471
472a
472b
472c
508
509
511
1200
1400
1401
1402
1403
1404
1405
1410
1412
1413
gel)
Powdered cellulose
Methyl cellulose
Hydroxypropyl
cellulose
Hydroxypropyl methyl
cellulose
Methyl ethyl cellulose
Sodium
carboxymethyl
cellulose (cellulose
gum)
Ethyl hydroxyethyl
cellulose
Cross-linked sodium
carboxymethyl
cellulose (crosslinked cellulose gum)
Sodium
carboxymethyl
cellulose,
enzymatically
hydrolyzed (cellulose
gum,enzymatically
hydrolyzed)
Salts of myristic,
palmitic and stearic
acids with ammonia,
calcium, potassium
and sodium
Salts of oleic acid
with calcium,
potassium and
sodium
Mono- and diglycerides of fatty
acids
Acetic and fatty acid
esters of glycerol
Lactic and fatty acid
esters of glycerol
Citric and fatty acid
esters of glycerol
Potassium chloride
Calcium chloride
Magnesium chloride
Polydextrose
Dextrins, roasted
starch
Acid treated starch
Alkaline treated
starch
Bleached starch
Oxidized starch
Starches, enzyme
treated
Mono starch
phosphate
Distarch phosphate
Phosphated distarch
(3)
Codex GSFA
(4)
Catatan
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
Page | 106
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
1414
1420
1422
1440
1442
1450
1451
phosphate
Acetylated distarch
phosphate
Starch acetate
Acetylated distarch
adipate
Hydroxypropyl starch
Hydroxypropyl
distarch phosphate
Starch sodium
octenyl succinate
Acetylated oxidized
starch
Sweeteners
420
Sorbitol
421
Mannitol
950
Acesulfame
potassium
951
Aspartame
953
Isomalt
(Hydrogenated
isomaltulose)
954
Saccharin
955
Sucralose
(Trichlorogalactosucr
ose)
956
Alitame
961
Neotame
962
Aspartameacesulfame salt
964
965
966
967
968
116
Ice cream
Polyglycitol syrup
Maltitols
Lactitol
Xylitol
Erythritol
-
(3)
Codex GSFA
(4)
Catatan
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
350 mg/kg
1000 mg/kg
GMP
100 mg/kg
400 mg/kg
100 mg/kg
100 mg/kg
350 mg/kg on
an
acesulfame
potassium
equivalent
basis
GMP
GMP
GMP
GMP
GMP
(i) 1.0 Dairy products and analogues, excluding products of
food category 2.0
(ii) 1.7 Dairy-based desserts(e.g.pudding,fruit or flavoured
youghurt)
(iii) 2.0 Fats and oils, and fat emulsions
(iv) 2.4 Fat based desserts excluding dairy based dessert
products of
food category 01.7
1.0 Dairy products and analogues, excluding products of
food category 2.0
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
1.7 Dairy-based desserts(e.g.pudding,fruit or flavoured
youghurt)
INS
Additive
Max. Level
Notes
950
Acesulfame
350mg/kg
161 &
potassium
188
956
Alitame
100mg/kg
161
Page | 107
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
129
442
304-305
951
962
210-213
133
161g
150c
150d
120
160 a(ii)
160a (i),
a(iii),e,f
141(i),(ii)
472e
143
163(ii)
214,218
132
172(i)-(iii)
243
961
338; 339
(i)-(iii);
340(i)(iii); 41(i)(iii); 342
(i),(ii);343
(i)-(iii);
450(i)(iii),
(v)(vii);45
1(i), (ii);
452(i)(v);542
432-436
124
310
477
101(i),(ii)
945(i)-
(4)
Catatan
Allura red AC
Ammonium salts of
phosphatidic acid
Ascorbyl esters
Aspartame
300mg/kg
5000mg/kg
161
231
500mg/kg
1000mg/kg
Aspartameacesulfame
salt
Benzoates
Brilliant blue FCF
Canthaxanthin
Caramel III ammonia
caramel
Caramel IV - sulfite
ammonia caramel
Carmines
Carotenes, beta,vegetable
Carotenoids
350mg/kg
2 & 10
161 &
191
113 &
161
Chlorophylls and
chlorophyllins,
copper
complexes
Diacetyltartaric and
fatty acid esters of
glycerol
Fast green FCF
Grape skin extract
Hydroxybenzoates,
para
Indigotine (indigo
carmine)
Iron oxides
Lauric arginate ethyl
ester
Neotame
Phosphates
Polysorbates
Ponceau 4R
(Cochineal Red A)
Propyl Gallate
Propylene Glycol
Esters
Of Fatty Acids
Riboflavins
Saccharins
300mg/kg
150mg/kg
15mg/kg
2000mg/kg
13
170
2000mg/kg
150mg/kg
1000mg/kg
100mg/kg
500mg/kg
10000mg/k
g
100mg/kg
200mg/kg
120mg/kg
2
181
27
150mg/kg
100mg/kg
200mg/kg
170
100mg/kg
1500mg/kg
161
33
3000mg/kg
150mg/kg
161
90mg/kg
5000mg/kg
300mg/kg
100mg/kg
2 & 15
161
Page | 108
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
(4)
Catatan
(iv)
200-203
960
955
Sorbates
1000mg/kg
42
Steviol Glycosides
330mg/kg
26
Sucralose
400mg/kg
161
(Trichlorogalactosucro
se)
474
Sucroglycerides
5000mg/kg
110
Sunset Yellow FCF
300mg/kg
161
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
2.0 Fats and oils, and fat emulsions
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
2.4 Fat-based desserts excluding dairy-based dessert
products of food category 1.7
INS
Additive
Max. Level
Notes
950
Acesulfame
350mg/kg
161 &
potassium
188
129
Allura red AC
300mg/kg
161
304-305
Ascorbyl esters
80mg/kg
10
951
Aspartame
1000mg/kg
161 &
191
962
Aspartame350mg/kg
113 &
acesulfame
161
salt
210-213
Benzoates
1000mg/kg
13
133
Brilliant blue FCF
150mg/kg
320
Butylated
200mg/kg
15 &
Hydroxyanisole
130
321
Butylated
200mg/kg
15 &
Hydroxytoluene
130
161g
Canthaxanthin
15mg/kg
150c
Caramel III 20000mg/k
ammonia
g
caramel
150d
Caramel IV - sulfite
20000mg/k
ammonia caramel
g
120
Carmines
150mg/kg
160a(ii)
Carotenes, beta-,
1000mg/kg
vegetable
160a(i),
Carotenoids
100mg/kg
a(iii),e,f
141(i),(ii) Chlorophylls and
500mg/kg
chlorophyllins,
copper
complexes
472e
Diacetyltartaric and
5000mg/kg
fatty acid esters of
glycerol
143
Fast green FCF
100mg/kg
163(ii)
Grape skin extract
200mg/kg
181
132
Indigotine (indigo
150mg/kg
carmine)
172(i)-(iii) Iron oxides
350mg/kg
961
Neotame
100mg/kg
161
Page | 109
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
338; 339
(i)-(iii);
340(i) (iii);
341(i)(iii);
342(i),(ii);
343(i)(iii);
450(i)(iii), (v)(vii);
451(i),
(ii);
452(i)(v); 542
432-436
124
310
477
101(i),(ii)
945(i)(iv)
200-203
960
955
(4)
Catatan
Phosphates
1500mg/kg
33
Polysorbates
Ponceau 4R
(cochineal red A)
Propyl gallate
3000mg/kg
50mg/kg
102
200mg/kg
15 &
130
Propylene glycol
esters
of fatty acids
Riboflavins
Saccharins
40000
mg/kg
300mg/kg
100mg/kg
161
Sorbates
1000mg/kg
42
Steviol glycosides
330mg/kg
26
Sucralose
400mg/kg
161
(Trichlorogalactosuc
rose)
474
Sucroglycerides
5000mg/kg
110
Sunset Yellow FCF
50mg/kg
319
Tertiary
200 mg/kg
15 &
Butylhydroquinone
130
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
117
118
Particular
labelling of
milk&milk
product
Sugar
-
(i) Standard for sugar
-
-
Standard for sugar
Sulphur Dioxide:
Sugar
Max.permitted
level (mg/kg)
White sugar
15
Powdered sugar
15
Dextrose anhydrous
15
Dextrose monohydrate
15
Powdered dextrose
15
Fructose
15
Soft white sugar
20
Soft brown sugar
20
Glucose syurup
20
Dried glucose syrup
20
Dried glucose syrup used
150
to manufacture sugar
Page | 110
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
confectionery
Glucose syrup used to
manufacture sugar
confectionery
Lactose
Plantation or mill white
sugar
Raw cane sugar
(3)
Codex GSFA
(4)
Catatan
400
None
70
20
Anticaking agents:
The following anticaking agents are permitted for
use in powdered sugar and powdered dextrose to a
maximum level of 1.5% m/m singly or in
combination, provided that starch is not present.
Calcium phosphate, tribasic
Magnesium carbonate
Silicon dioxide, amorphous (dehydrated silica gel)
Calcium silicate
Magnesium trisilicate
Sodium aluminosilicate
Calcium aluminosilicate
119
120
Soft brown
sugar
Coloured
sugar or
rainbow
sugar
Refer Regulation 118
-
(i) 11.0 Sweeteners, including honey
(ii) 11.4 Other sugars and syurps (e.g xylose, maple syrup
,sugar toppings)
11.0 Sweeteners, including honey
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
11.4 Other sugars and syurps (e.g xylose, maple syrup,
sugar toppings)
INS
950
956
129
304,305
951
210-213
263
161g
150c
160a(ii)
160a(i),
a(iii),e,f
141(i),(ii)
214,218
132
Max. Level
Notes
Acesulfame
Potassium
Alitame
Allura Red AC
Ascorbyl Esters
Aspartame
Additive
1000 mg/kg
Benzoates
Calcium Acetate
Canthaxanthin
Caramel III ammonia caramel
Carotenes, beta-,
vegetable
Carotenoids
1000 mg/kg
GMP
15 mg/kg
50000
mg/kg
50mg/kg
159 &
188
159
161
10
159 &
191
13
258
50mg/kg
217
Chlorophylls and
chlorophyllins,
copper
complexes
Hydroxybenzoates,
paraIndigotine (indigo
64mg/kg
62
100mg/kg
27
300mg/kg
161
200 mg/kg
300 mg/kg
200 mg/kg
3000 mg/kg
100
Page | 111
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
504(i)
504(ii)
528
961
338;
339(i)(iii);340(i)
-(iii);
341(i)(iii);
342(i),
(ii);
343(i)(iii);
450(i)(iii), (v)(vii);451(i
), (ii);
452(i)(v);542
124
332(i)
477
101(i),(ii)
954(i)(iv)
331(i)
200-203
955
220-225,
227,
228,539
332(ii)
331(iii)
carmine)
Magnesium
carbonate
Magnesium
hydroxide carbonate
Magnesium
hydroxide
Neotame
Phosphates
Ponceau 4R
(cochineal red A)
Potassium
dihydrogen
Citrate
Propylene glycol
esters
Of fatty acids
Riboflavins
Saccharins
(4)
Catatan
GMP
258
GMP
258
GMP
258
70mg/kg
1320mg/kg
159
33
300mg/kg
159
GMP
258
5000mg/kg
Sodium dihydrogen
citrate
Sorbates
Sucralose
(trichlorogalactosucr
ose)
Sulfites
Tripotassium citrate
Trisodium citrate
300mg/kg
300mg/kg
159
GMP
258
1000mg/kg
1500mg/kg
42
159 &
161
40mg/kg
44
GMP
GMP
258
258
121
Dextrose
anhydrous
Refer Regulation 118
-
122
Dextrose
monohydrate
s
Refer Regulation 118
-
-
Refer Regulation 120
123
124
Refiner’s
syrup
Glucose
-
(i) 11.0 Sweeteners, including honey
(ii) 11.1 Refined and raw sugars – No Food Additive Provision
11.0 Sweeteners, including honey
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
Page | 112
(1)
Food Reg. 1985
Reg. Title
125 Glucose
syrup
126 Gula
Melaka
127 Gula
Kabung
128 Fructose
129 High
fructose
glucose
syrup
(2)
Codex Standard
(3)
Codex GSFA
Refer Regulation 118
-
-
Refer Regulation 120
-
Refer Regulation 120
Refer Regulation 118
-
(4)
Catatan
(i) 11.0 Sweeteners, including honey
(ii) 11.3 Sugar solutions and syrup, also(partially)inverted,
including treacle and molasses, excluding products of food
category
11.0 Sweeteners, including honey
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
11.3 Sugar solutions and syrup,
also(partially)inverted,including treacle and molasses,
excluding products of food category
INS
Additive
Max. Level
Notes
101(i),(ii)
Riboflavins
300mg/kg
220-225, 227, Sulfites
70mg/kg
44
228, 539
130
Honey
Standard for Honey - No Food Additive Provision
-
131
Icing sugar
Refer Regulation 118
-
132
Molasses
-
Refer Regulation 129
133
Non
nutritive
sweetening
substance
Aspartame
Beverage
whitener
-
-
(i) Standard for a blend of evaporated skimmed milk
and vegetable fat
(ii) Standard for a blend of sweetened condensed
skimmed milk and vegetable fat
-
134
134A
Standard for a blend of evaporated skimmed milk
and vegetable fat
INS
Additive
Max. Level
Emulsifiers
322
Lecithins
Limited by GMP
Stabilizers
331(i)
Sodium
Limited by GMP
dihydrogen citrate
331(iii)
Trisodium citrate
Limited by GMP
332(i)
Potassium
Limited by GMP
dihydrogen citrate
332(ii)
Tripotassium
Limited by GMP
citrate
333
Calcium Citrates
Limited by GMP
508
Potassium
Limited by GMP
chloride
509
Calcium chloride
Limited by GMP
Acidity Regulators
170(i)
Calcium
Limited by GMP
carbonate
Page | 113
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
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(vi)
450(vii)
451(i)
451(ii)
452(i)
452(ii)
452(iii)
452(iv)
452(v)
500(i)
500(ii)
500(iii)
501(i)
501(ii)
Sodium
dihydrogen
phosphate
Disodium
hydrogen
phosphate
Trisodium
phosphate
Potassium
dihydrogen
phosphate
Dipotassium
hydrogen
phosphate
Tripotassium
phosphate
Monocalcium
dihydrogen
phosphate
Calcium hydrogen
phosphate
Tricalcium
phosphate
Disodium
diphosphate
Trisodium
diphosphate
Tetrasodium
diphosphate
Tetrapotassium
diphosphate
Dicalcium
diphosphate
Calcium
dihydrogen
diphosphate
Pentasodium
triphosphate
Pentapotassium
triphosphate
Sodium
polyphosphate
Potassium
polyphosphate
Sodium calcium
polyphosphate
Calcium
polyphosphate
Ammonium
polyphosphate
Sodium carbonate
Sodium hydrogen
carbonate
Sodium
sesquicarbonate
Potassium
carbonate
Potassium
hydrogen
(3)
Codex GSFA
(4)
Catatan
4400 mg/kg,
singly or in
combination
as phosphorous
4400 mg/kg,
singly or in
combination
as phosphorous
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Limited by GMP
Page | 114
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
carbonate
Thickeners
407
Carrageenan
407a
Processed
eucheme
seaweed(PES
(3)
Codex GSFA
(4)
Catatan
Limited by GMP
Limited by GMP
Standard for a blend of sweetened condensed
skimmed milk and vegetable fat
INS
Additive
Max. Level
Emulsifiers
322
Lecithins
Limited by
GMP
Stabilizers
331(i)
Sodium dihydrogen
Limited by
citrate
GMP
331(iii) Trisodium citrate
Limited by
GMP
332(i)
Potassium dihydrogen Limited by
citrate
GMP
332(ii)
Tripotassium citrate
Limited by
GMP
333
Calcium Citrates
Limited by
GMP
508
Potassium chloride
509
Calcium chloride
Acidity Regulators
170(i)
Calcium carbonate
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(vi)
Sodium dihydrogen
phosphate
Disodium hydrogen
phosphate
Trisodium phosphate
Potassium dihydrogen
phosphate
Dipotassium
hydrogen phosphate
Tripotassium
phosphate
Monocalcium
dihydrogen phosphate
Calcium hydrogen
phosphate
Tricalcium phosphate
Disodium diphosphate
Trisodium
diphosphate
Tetrasodium
diphosphate
Tetrapotassium
diphosphate
Dicalcium
diphosphate
Limited by
GMP
Limited by
GMP
Limited by
GMP
4400 mg/kg,
singly or in
combination
as
phosphorous
Page | 115
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
450(vii)
451(i)
451(ii)
452(i)
452(ii)
452(iii)
452(iv)
452(v)
500(i)
500(ii)
500(iii)
501(i)
Calcium dihydrogen
diphosphate
Pentasodium
triphosphate
Pentapotassium
triphosphate
Sodium
polyphosphate
Potassium
polyphosphate
Sodium calcium
polyphosphate
Calcium
polyphosphate
Ammonium
polyphosphate
Sodium carbonate
Sodium hydrogen
carbonate
Sodium
sesquicarbonate
Potassium carbonate
501(ii)
Potassium hydrogen
carbonate
Thickeners
407
Carrageenan
407a
134B
Sweetened
creamer
Processed eucheme
seaweed(PES)
(3)
Codex GSFA
(4)
Catatan
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
(i) Standard for a blend of sweetened condensed
skimmed milk and vegetable fat
-
Standard for a blend of sweetened condensed
skimmed milk and vegetable fat
INS
Additive
Max. Level
Emulsifiers
322
Lecithins
Limited by
GMP
Stabilizers
331(i)
Sodium dihydrogen
Limited by
citrate
GMP
331(iii) Trisodium citrate
Limited by
GMP
332(i)
Potassium dihydrogen Limited by
citrate
GMP
332(ii)
Tripotassium citrate
Limited by
GMP
333
Calcium Citrates
Limited by
GMP
508
Potassium chloride
509
Calcium chloride
Acidity Regulators
170(i)
Calcium carbonate
Limited by
GMP
Limited by
GMP
Limited by
Page | 116
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
(3)
Codex GSFA
(4)
Catatan
GMP
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(vi)
450(vii)
451(i)
451(ii)
452(i)
452(ii)
452(iii)
452(iv)
452(v)
500(i)
500(ii)
500(iii)
501(i)
Sodium dihydrogen
phosphate
Disodium hydrogen
phosphate
Trisodium phosphate
Potassium
dihydrogen
phosphate
Dipotassium
hydrogen phosphate
Tripotassium
phosphate
Monocalcium
dihydrogen
phosphate
Calcium hydrogen
phosphate
Tricalcium phosphate
Disodium
diphosphate
Trisodium
diphosphate
Tetrasodium
diphosphate
Tetrapotassium
diphosphate
Dicalcium
diphosphate
Calcium dihydrogen
diphosphate
Pentasodium
triphosphate
Pentapotassium
triphosphate
Sodium
polyphosphate
Potassium
polyphosphate
Sodium calcium
polyphosphate
Calcium
polyphosphate
Ammonium
polyphosphate
Sodium carbonate
Sodium hydrogen
carbonate
Sodium
sesquicarbonate
Potassium carbonate
501(ii)
Potassium hydrogen
carbonate
Thickeners
407
Carrageenan
407a
Processed eucheme
seaweed(PES)
4400 mg/kg,
singly or in
combination
as
phosphorous
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Page | 117
(1)
Food Reg. 1985
Reg. Title
134
C
Non dairy
creamer
(2)
Codex Standard
(3)
Codex GSFA
(4)
Catatan
-
(i) 1.0 Dairy products and analogues, excluding products of
food category 02.0
(ii) 1.3 Condensed milk and analogues (plain)
(iii) 1.3.2 Beverage whiteners
1.0 Dairy products and analogues, excluding products of
food category 02.0
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
1.3 Condensed milk and analogues (plain)
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
INS
950
1.3.2 Beverage whiteners
Additive
Max. Level
Acesulfame potassium 2000mg/kg
304,305
951
Ascorbyl esters
Aspartame
80mg/kg
6000mg/kg
320
Butylated
hydroxyanisole
Butylated
hydroxytoluene
Caramel III - ammonia
Caramel
Caramel IV - sulfite
Ammonia caramel
Carotenes, beta-,
Vegetable
Carotenoids
100mg/kg
321
150c
150d
160a(ii)
160a(i),
a(iii),e,f
472e
Diacetyltartaric and
Fatty acid esters of
Glycerol
Neotame
Phosphates
961
338;
339(i)-(iii);
340 (i)(iii); 341
(i)-(iii);
342(i),(ii)
; 343(i)(iii);450
(i)-iii),(v)(vii);451
(i),(ii);
452(i)(v);542
432-436
Polysorbates
477
Propylene glycol
esters Of fatty acids
101(i),(ii) Riboflavins
554
Sodium
aluminosilicate
200-203
Sorbates
955
Sucralose
(trichlorogalactosucros
e)
100mg/kg
Notes
161 &
188
10
161 &
191
15 &
195
15 &
195
1000mg/kg
1000mg/kg
1000mg/kg
100mg/kg
5000mg/kg
65mg/kg
13000
mg/kg
161
33
4000mg/kg
1000mg/kg
300mg/kg
570mg/kg
200mg/kg
580mg/kg
6&
260
42
161
Page | 118
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
474
Sucroglycerides
319
(4)
Catatan
20000
mg/kg
100mg/kg
Tertiary
15 &
Butylhydroquinone
195
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
135
Flour
confection
-
(i)
(ii)
(iii)
(iv)
7.0 Bakery wares
7.1 Bread and ordinary bakery wares and mixes
7.1.2 Crackers,excluding sweet crackers
7.1.3 Other Ordinary Bakery Products (e.g Bagels, Pita,
English Muffins)
(v) 7.1.5 Steamed Breads And Buns
(vi) 7.2 Fine bakery wares(sweet,salty,savoury) and mixes
7.0 Bakery wares
Additive
Max. Level
Notes
Ascorbyl Esters
1000 mg/kg 10 & 15
Benzoates
1000 mg/kg
13
Butylated
200 mg/kg
15 &
Hydroxyanisole
180
321
Butylated
200 mg/kg
15 &
Hydroxytoluene
180
903
Carnauba wax
GMP
3
143
Fast Green FCF
100 mg/kg
161
905d
Mineral oil, High
3000 mg/kg
125
Viscosity
477
Propylene Glycol
15000
11 & 72
Esters of Fatty
mg/kg
Acids
200-203
Sorbates
1000 mg/kg
42
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
INS
304,305
210-213
320
INS
950
951
133
475e
7.1 Bread and ordinary bakery wares
Additive
Max. Level
Acesulfame
1000 mg/kg
Potassium
Aspartame
4000 mg/kg
Notes
161 &
188
161 &
191
161
Brilliant Blue FCF
100 mg/kg
Diacetyltartaric and
6000 mg/kg
Fatty Acid Esters of
Glycerol
961
Neotame
70 mg/kg
161
955
Sucralose
650 mg/kg
161
(Trichlorogalactosuc
rose)
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
INS
129
523
150c
7.1.2 Crackers,excluding sweet crackers
Additive
Max. Level
Notes
Allura red AC
300mg/kg
161
Aluminium
100mg/kg
6&
ammonium
246
Sulfate
Caramel III 50000
161
ammonia
mg/kg
Caramel
Page | 119
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
150d
120
160a(i)
160a(i),
a(iii),e,f
163(ii)
338; 339(i)(iii);
340(i)-(iii);
341(i)-(iii);
342(i),(ii);
343(i)-(iii);
450(i)-(iii),
(v)(vii);451(i),
(ii); 452(i)(v);542
432-436
541(i),(ii)
Caramel IV sulfite
Ammonia caramel
Carmines
Carotenes, beta-,
Vegetable
Carotenoids
Grape skin extract
Phosphates
(4)
Catatan
50000
mg/kg
161
200mg/kg
1000mg/kg
178
1000mg/kg
200mg/kg
9300mg/kg
181
33 &
229
Polysorbates
5000mg/kg
11
Sodium
100mg/kg
6&
aluminium
246
Phosphates
319
Tertiary
200mg/kg
15 &
Butylhydroquinone
195
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
7.1.3 Other Ordinary Bakery Products e.g Bagels,
Pita, English Muffins)
INS
Additive
Max. Level
Notes
129
Allura Red AC
300mg/kg
161
523
Aluminium
100mg/kg
6, 244
Ammonium
& 246
Sulfate
150c
Caramel III 50000
161
Ammonia
mg/kg
Caramel
150d
Caramel IV 50000
161
Sulfite
mg/kg
Ammonia
Caramel
160a(i),
Carotenoids
1000mg/kg
a(iii),e,f
338; 339(i)- Phosphates
9300mg/kg
33 &
(iii);
229
340(i)-(iii);
341(i)-(iii);
342(i),(ii);
343(i)-(iii);
450(i)(iii),(v)(vii);451(i),
(ii); 452(i)(v);542
432-436
Polysorbates
3000mg/kg
11
310
Propylgallate
100mg/kg
15 &
130
541(i),(ii)
Sodium
100mg/kg
6, 224
Aluminium
& 246
Page | 120
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
(4)
Catatan
Phosphates
Tertiary
200mg/kg
15 &
Butylhydroquinone
130
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
319
INS
523
150c
160a(i),
a(iii),e,f
338; 339(I)(iii);340(i) (iii); 341(i)(iii);342(i),
(ii); 343(i)(iii);450(i) (iii), (v)(vii); 451(i),
(ii); 452(i)(v);542
432-436
541(i),(ii)
7.1.5 Steamed Breads And Buns
Additive
Max. Level
Aluminium
40mg/kg
Ammonium
Sulfate
Caramel III 50000
Ammonia
mg/kg
Caramel
Carotenoids
100mg/kg
Phosphates
9300mg/kg
Notes
6, 246 &
248
161
216
33 & 229
Polysorbates
3000mg/kg
11
Sodium
40mg/kg
6, 246 &
Aluminium
248
Phosphates
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
7.2 Fine bakery wares (sweet,salty,savoury) and
mixes
INS
Additive
Max. Level
Notes
950
Acesulfame
1000mg/kg
165 &
potassium
188
129
Allura red AC
300mg/kg
161
951
Aspartame
1700mg/kg
165 &
191
962
Aspartame1000mg/kg
77 &
acesulfame
113
Salt
901
Beeswax
GMP
3
133
Brilliant blue FCF
200mg/kg
161
902
Candelilla wax
GMP
3
150c
Caramel III 50000
161
ammonia
mg/kg
Caramel
150d
Caramel IV 1200mg/kg
sulfite
Ammonia caramel
120
Carmines
200mg/kg
160a(ii)
Carotenes, beta-,
1000mg/kg
Vegetable
160a(i),
Carotenoids
100mg/kg
a(iii),e,f
141(i),(ii)
Chlorophylls and
75mg/kg
Chlorophyllins,
copper
Complexes
Page | 121
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
472e
214,218
132
172(i)-(iii)
961
338; 339(i)(iii);
340(i)-(iii);
341(i)-(iii);
342(i),(ii);
343(i)-(iii);
450(i)-(iii),
(v)-(vii);
451(i),(ii);
452(i)(v);542
432-436
124
101(i),(ii)
954(i)-(iv)
904
955
474
220-225,
227,
228,539
110
Diacetyltartaric
and
Fatty acid esters
of Glycerol
Hydroxybenzoate
s, paraIndigotine (indigo
carmine)
Iron oxides
Neotame
(4)
Catatan
20000
mg/kg
300mg/kg
27
200mg/kg
161
100mg/kg
80mg/kg
Phosphates
9300mg/kg
Polysorbates
Ponceau 4R
(cochineal
red A)
Riboflavins
Saccharins
Shellac, bleached
Sucralose
(trichlorogalactos
ucrose)
Sucroglycerides
3000mg/kg
50mg/kg
Sulfites
300mg/kg
170mg/kg
GMP
700mg/kg
10000
mg/kg
50mg/kg
161 &
165
33 &
229
165
3
161 &
165
44
Sunset yellow
50mg/kg
FCF
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
136
Sugar
confection
-
(i) 5.0 Confectionery
(ii) 5.2 Confectionery including hard and soft candy,nougats
etc other than food categories 05.1,05.3,05.4
(iii) 5.3 Chewing gum
(iv) 5.4 Decorations (e.g for fine bakery wares),toppings(non
fruit) and sweet sauces
(v) 11.0 Sweeteners, including honey
(vi) 11.4 Other sugars and syurps (e.g xylose, maple syrup,
sugar toppings)
INS
304,305
905e
5.0 Confectionery
Additive
Max. Level
Ascorbyl Esters
500 mg/kg
Notes
10,15 &
114
3
Mineral Oil,
2000 mg/kg
Medium Viscosity
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
5.2 Confectionery including hard and soft candy,nougats
Page | 122
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
(4)
Catatan
etc other than food categories 05.1, 05.3, 05.4
INS
Additive
Max. Level
Notes
956
Alitame
300mg/kg
161
129
Allura red AC
300mg/kg
901
Beeswax
GMP
3
210-213
Benzoates
1500mg/kg
13
133
Brilliant blue
300mg/kg
FCF
320
Butylated
200mg/kg
15 & 130
hydroxyanisole
321
Butylated
200mg/kg
15 & 130
hydroxytoluene
902
Candelilla wax
GMP
3
150c
Caramel III –
50000
ammonia
mg/kg
Caramel
150d
Caramel IV –
50000
sulfite
mg/kg
Ammonia
caramel
120
Carmines
300mg/kg
903
Carnauba wax
5000mg/kg
3
160a(i)
Carotenes,
500mg/kg
beta-,
Vegetable
160a(i),
Carotenoids
100mg/kg
a(iii),e,f
1503
472e
143
214,218
132
172(i)-(iii)
905c(i)
905d
961
338; 339(i)(iii);340(i)(iii); 341(i)(iii);
342(i),(ii);
343(i)-(iii);
450(i)-(iii),
(v)-(vii);
451(i),(ii);
452(i)-(v);
542
900a
432-436
Castor oil
Diacetyltartaric
and
Fatty acid
esters of
Glycerol
Fast green FCF
Hydroxybenzoa
tes, para
Indigotine
(indigo carmine)
Iron oxides
Microcrystalline
wax
Mineral oil, high
viscosity
Neotame
Phosphates
Polydimethylsilo
xane
Polysorbates
500mg/kg
10000
mg/kg
100mg/kg
1000mg/kg
27
300mg/kg
200mg/kg
GMP
3
2000mg/kg
3
330mg/kg
158 &
161
33
2200mg/kg
10mg/kg
1000mg/kg
Page | 123
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
124
310
477
101(i),(ii)
954(i)-(iv)
Ponceau 4R
(cochineal red
A)
Propyl gallate
Propylene
glycol esters
Of fatty acids
Riboflavins
Saccharins
(4)
Catatan
300mg/kg
161
200mg/kg
5000mg/kg
15 & 130
1000mg/kg
500mg/kg
161 &
163
3
904
Shellac,
GMP
bleached
200-203
Sorbates
1500mg/kg
42
960
Steviol
700mg/kg
26 & 199
glycosides
955
Sucralose
1800mg/kg
161 &
(trichlorogalacto
164
sucrose)
474
Sucroglycerides 5000mg/kg
110
Sunset yellow
300mg/kg
161
FCF
319
Tertiary
200mg/kg
15 & 130
Butylhydroquino
ne
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
INS
950
956
129
559
951
901
210-213
133
320
321
556
902
150c
150d
120
903
160a(ii)
160a(i),
a(iii), e,f
5.3 Chewing gum
Additive
Max. Level
Acesulfame
5000mg/kg
Potassium
Alitame
300mg/kg
Allura Red AC
300mg/kg
Aluminium
100mg/kg
Silicate
Aspartame
10000 mg/kg
Beeswax
Benzoates
Brilliant Blue FCF
Butylated
Hydroxyanisole
Butylated
Hydroxytoluene
Calcium
Aluminium
Silicate
Candelilla Wax
Caramel III –
ammonia
Caramel
Caramel IV –
sulfite ammonia
caramel
Carmines
Carnauba Wax
Carotenes, Beta,Vegetable
Carotenoids
Notes
161 &
188
161
6&
174
161 &
191
GMP
1500mg/kg
300mg/kg
400mg/kg
130
400mg/kg
130
100mg/kg
6&
174
13
GMP
20000 mg/kg
20000 mg/kg
500mg/kg
1200mg/kg
500mg/kg
178
3
100mg/kg
Page | 124
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
1503
141(i),(ii)
459
472e
127
143
163(ii)
314
214,218
132
172(i)-(iii)
243
905c(i)
905d
961
338; 339(i)(iii); 340(i)(iii); 341(i)(iii); 42(i),
(ii); 343(i)(iii); 450(i)(iii), (v)(vii); 451(i),
(ii); 452(i)(v); 542
900a
1521
432-436
1201
124
310
477
101(i),(ii)
954(i)-(iv)
904
554
200-203
484
960
Castor Oil
Chlorophylls And
Chlorophyllins,
Copper
Complexes
Cyclodextrin,
BetaDiacetyltartaric
And
Fatty Acid Esters
Of Glycerol
Erythrosine
Fast Green FCF
Grape Skin
Extract
Guaiac Resin
Hydroxybenzoate
s, Para
Indigotine (Indigo
Carmine)
Iron Oxides
Lauric Arginate
Ethyl Ester
Microcrystalline
Wax
Mineral Oil, High
Viscosity
Neotame
Phosphates
Polydimethylsilox
ane
Polyethylene
Glycol
Polysorbates
Polyvinylpyrrolido
ne
Ponceau 4R
(Cochineal Red
A)
Propyl Gallate
Propylene Glycol
Esters
Of Fatty Acids
Riboflavins
Saccharins
Shellac, Bleached
Sodium
Aluminosilicate
Sorbates
Stearyl Citrate
Steviol
(4)
Catatan
2100mg/kg
700mg/kg
20000mg/kg
50000mg/kg
50mg/kg
300mg/kg
500mg/kg
181
1500mg/kg
1500mg/kg
27
300mg/kg
10000 mg/kg
225mg/kg
161
20000 mg/kg
3
20000 mg/kg
1000mg/kg
44000mg/kg
161
33
100mg/kg
20000mg/kg
5000mg/kg
10000mg/kg
300mg/kg
1000mg/kg
20000mg/kg
1000mg/kg
2500mg/kg
GMP
100mg/kg
1500mg/kg
15000mg/kg
3500mg/kg
130
161
3
6&
174
42
26
Page | 125
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
(4)
Catatan
Glycosides
Sucralose
5000mg/kg
161
(Trichlorogalactosu
crose)
474
Sucroglycerides
10000mg/kg
110
Sunset Yellow
300mg/kg
FCF
319
Tertiary
400mg/kg
130
Butylhydroquinone
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
955
5.4 Decorations(e.g for fine bakery wares),toppings(non
fruit) and sweet sauces
INS
Additive
Max. Level
Notes
950
Acesulfame
500mg/kg
161 &
potassium
188
956
Alitame
300mg/kg
161
129
Allura red AC
300mg/kg
951
Aspartame
1000mg/kg
161 &
191
901
Beeswax
GMP
210-213
Benzoates
1500mg/kg
13
133
Brilliant blue FCF
500mg/kg
320
Butylated
200mg/kg
15 &
hydroxyanisole
130
321
Butylated
200mg/kg
15 &
hydroxytoluene
130
902
Candelilla wax
GMP
150c
Caramel III –
50000mg/k
ammonia
g
Caramel
150d
Caramel IV –
50000mg/k
sulfite
g
Ammonia caramel
120
Carmines
500mg/kg
903
Carnauba wax
4000mg/kg
160a(i)
Carotenes, beta-,
20000mg/k
Vegetable
g
160a(i),
Carotenoids
100mg/kg
a(iii), e,f
141(i),(ii)
Chlorophylls and
100mg/kg
Chlorophyllins,
copper
Complexes
472e
Diacetyltartaric
10000mg/k
and
g
Fatty acid esters
of Glycerol
127
Erythrosine
100mg/kg
143
Fast green FCF
100mg/kg
163(ii)
Grape skin extract
500mg/kg
181
214,218
Hydroxybenzoate
300mg/kg
27
s, para
132
Indigotine (indigo
300mg/kg
carmine)
172(i)-(iii)
Iron oxides
100mg/kg
905d
Mineral oil, high
2000mg/kg
3
viscosity
961
Neotame
100mg/kg
161
Page | 126
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
338; 339(i)(iii); 340(i)(iii); 341(i)(iii); 42(i),
(ii); 343(i)(iii); 450(i)(iii), (v)(vii); 451(i),
(ii); 452(i)(v); 542
432-436
124
310
(4)
Catatan
Phosphates
1500mg/kg
Polysorbates
Ponceau 4R
(cochineal red A)
Propyl gallate
3000mg/kg
50mg/kg
200mg/kg
33
15 &
130
477
Propylene glycol
40000
esters
mg/kg
Of fatty acids
101(i),(ii)
Riboflavins
1000mg/kg
954(i)-(iv)
Saccharins
500mg/kg
161
904
Shellac, bleached
GMP
200-203
Sorbates
1000mg/kg
42
955
Sucralose
1000mg/kg
161
(trichlorogalactos
ucrose)
110
Sunset yellow
300mg/kg
FCF
319
Tertiary
200mg/kg
15 &
butylhydroquinone
130
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
11.0 Sweeteners, including honey
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
11.4 Other sugars and syurps (e.g xylose, maple syrup,
sugar toppings)
INS
950
956
129
304,305
951
210-213
263
161g
150c
160a(ii)
160a(i),
a(iii),e,f
141(i),(ii)
214,218
Max. Level
Notes
Acesulfame
Potassium
Alitame
Allura Red AC
Ascorbyl Esters
Aspartame
Additive
1000 mg/kg
Benzoates
Calcium Acetate
Canthaxanthin
Caramel III ammonia
caramel
Carotenes, beta-,
vegetable
Carotenoids
1000 mg/kg
GMP
15 mg/kg
50000
mg/kg
159 &
188
159
161
10
159 &
191
13
258
50mg/kg
217
Chlorophylls and
chlorophyllins,
copper
complexes
Hydroxybenzoate
64mg/kg
62
100mg/kg
27
200 mg/kg
300 mg/kg
200 mg/kg
3000 mg/kg
100
50mg/kg
Page | 127
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
132
504(i)
504(ii)
528
961
338; 339(i)(iii);340(i)(iii); 341(i)(iii); 342(i),
(ii); 343(i)(iii); 450(i)(iii), (v)(vii);451(i),
(ii); 452(i)(v);542
124
332(i)
477
101(i),(ii)
954(i)-(iv)
331(i)
200-203
955
220-225,
227,
228,539
332(ii)
331(iii)
137
Frozen
confection
-
s, paraIndigotine (indigo
carmine)
Magnesium
carbonate
Magnesium
hydroxide
carbonate
Magnesium
hydroxide
Neotame
Phosphates
Ponceau 4R
(cochineal red A)
Potassium
dihydrogen
Citrate
Propylene glycol
esters
Of fatty acids
Riboflavins
Saccharins
Sodium
dihydrogen citrate
Sorbates
Sucralose
(trichlorogalactos
ucrose)
Sulfites
Tripotassium
citrate
Trisodium citrate
(4)
Catatan
300mg/kg
161
GMP
258
GMP
258
GMP
258
70mg/kg
1320mg/kg
159
33
300mg/kg
159
GMP
258
5000mg/kg
300mg/kg
300mg/kg
GMP
159
258
1000mg/kg
1500mg/kg
42
159 &
161
40mg/kg
44
GMP
258
GMP
258
(i) 1.0 Dairy products and analogues, excluding products of
food category 02.0
(ii) 1.7 Dairy based desserts (e.g. pudding,fruit or flavoured
yoghurt)
(iii) 2.0 Fats and oils, and fat emulsions
(iv) 2.4 Fat-based desserts
1.0 Dairy products and analogues, excluding products of
food category 02.0
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
1.7 Dairy-based desserts(e.g.pudding,fruit or flavoured
youghurt)
INS
Additive
Max. Level
Notes
Page | 128
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
950
956
129
442
304-305
951
962
210-213
133
161g
150c
150d
120
160 a(ii)
160a (i),
a(iii),e,f
141(i),(ii)
472e
143
163(ii)
214,218
132
172(i)-(iii)
243
961
338; 339
(i)-(iii);
340(i)(iii); 41(i)(iii); 342
(i),(ii);343
(i)-(iii);
450(i)(iii),
(v)(vii);45
1(i), (ii);
452(i)(v);542
432-436
124
310
477
Acesulfame
potassium
Alitame
Allura red AC
Ammonium salts of
phosphatidic acid
Ascorbyl esters
Aspartame
Aspartameacesulfame
salt
Benzoates
Brilliant blue FCF
Canthaxanthin
Caramel III ammonia
caramel
Caramel IV - sulfite
ammonia caramel
Carmines
Carotenes, beta,vegetable
Carotenoids
Chlorophylls and
chlorophyllins,
copper
complexes
Diacetyltartaric and
fatty acid esters of
glycerol
Fast green FCF
Grape skin extract
Hydroxybenzoates,
para
Indigotine (indigo
carmine)
Iron oxides
Lauric arginate ethyl
ester
Neotame
Phosphates
Polysorbates
Ponceau 4R
(Cochineal Red A)
Propyl Gallate
Propylene Glycol
Esters
(4)
Catatan
350mg/kg
100mg/kg
300mg/kg
5000mg/kg
500mg/kg
1000mg/kg
350mg/kg
300mg/kg
150mg/kg
15mg/kg
2000mg/kg
161 &
188
161
161
231
2 & 10
161 &
191
113 &
161
13
170
2000mg/kg
150mg/kg
1000mg/kg
100mg/kg
500mg/kg
10000mg/k
g
100mg/kg
200mg/kg
120mg/kg
2
181
27
150mg/kg
100mg/kg
200mg/kg
170
100mg/kg
1500mg/kg
161
33
3000mg/kg
150mg/kg
161
90mg/kg
5000mg/kg
2 & 15
Page | 129
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
101(i),(ii)
945(i)(iv)
200-203
960
955
Of Fatty Acids
Riboflavins
Saccharins
(4)
Catatan
300mg/kg
100mg/kg
161
Sorbates
1000mg/kg
42
Steviol Glycosides
330mg/kg
26
Sucralose
400mg/kg
161
(Trichlorogalactosucro
se)
474
Sucroglycerides
5000mg/kg
110
Sunset Yellow FCF
300mg/kg
161
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
2.0 Fats and oils, and fat emulsions
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
2.4 Fat-based desserts excluding dairy-based dessert
products of food category 1.7
INS
Additive
Max. Level
Notes
950
Acesulfame
350mg/kg
161 &
potassium
188
129
Allura red AC
300mg/kg
161
304-305
Ascorbyl esters
80mg/kg
10
951
Aspartame
1000mg/kg
161 &
191
962
Aspartame350mg/kg
113 &
acesulfame
161
salt
210-213
Benzoates
1000mg/kg
13
133
Brilliant blue FCF
150mg/kg
320
Butylated
200mg/kg
15 &
Hydroxyanisole
130
321
Butylated
200mg/kg
15 &
Hydroxytoluene
130
161g
Canthaxanthin
15mg/kg
150c
Caramel III 20000
ammonia
mg/kg
caramel
150d
Caramel IV 20000
sulfite
mg/kg
ammonia caramel
120
Carmines
150mg/kg
160a(ii)
Carotenes, beta-,
1000mg/kg
vegetable
160a(i),
Carotenoids
100mg/kg
a(iii),e,f
141(i),(ii)
Chlorophylls and
500mg/kg
chlorophyllins,
copper
complexes
472e
Diacetyltartaric
5000mg/kg
and
fatty acid esters of
glycerol
143
Fast green FCF
100mg/kg
163(ii)
Grape skin extract
200mg/kg
181
132
Indigotine (indigo
150mg/kg
carmine)
172(i)-(iii)
Iron oxides
350mg/kg
Page | 130
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
961
338; 339
(i)(iii);340(i) (iii); 341(i)(iii);
342(i),(ii);
343(i)-(iii);
450(i)-(iii),
(v)-(vii);
451(i), (ii);
452(i)-(v);
542
432-436
124
310
(4)
Catatan
Neotame
Phosphates
100mg/kg
1500mg/kg
161
33
Polysorbates
Ponceau 4R
(cochineal red A)
Propyl gallate
3000mg/kg
50mg/kg
102
200mg/kg
15 &
130
477
Propylene glycol
40000
esters
mg/kg
of fatty acids
101(i),(ii)
Riboflavins
300mg/kg
945(i)-(iv)
Saccharins
100mg/kg
161
200-203
Sorbates
1000mg/kg
42
960
Steviol glycosides
330mg/kg
26
955
Sucralose
400mg/kg
161
(Trichlorogalactos
ucrose)
474
Sucroglycerides
5000mg/kg
110
Sunset Yellow
50mg/kg
FCF
319
Tertiary
200 mg/kg
15 &
Butylhydroquinone
130
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
138
Ice
confection
-
(i) 3.0 Edible ices,including sherbet and sorbet
3.0 Edible ices,including sherbet and sorbet
Additive
Max. Level
950
Acesulfame
800mg/kg
potassium
956
Alitame
100mg/kg
129
Allura red AC
150mg/kg
304,305
Ascorbyl esters
200mg/kg
INS
951
Aspartame
1000mg/kg
133
320
Brilliant blue FCF
Butylated
hydroxyanisole
Butylated
hydroxytoluene
Caramel III –
ammonia
Caramel
Caramel IV –
sulfite
Ammonia caramel
Carmines
Carotenes, beta-
150mg/kg
200mg/kg
321
150c
150d
120
160a(ii)
Notes
161 &
188
161
10 &
15
161 &
191
15 &
195
15 &
195
100mg/kg
1000mg/kg
1000mg/kg
150mg/kg
1000mg/kg
Page | 131
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
160a(i),
a(iii),e,f
141(i),(ii)
472e
143
163(ii)
132
172(i)-(iii)
961
338; 339(i)(iii); 340(i)(iii); 341(i)(iii);
342(i),(ii);
343(i)-(iii);
450(i)(iii),(v)-(vii);
451(i),(ii);
452(i)-(v);
542
432-436
124
,Vegetable
Carotenoids
Chlorophylls and
Chlorophyllins,
copper
Complexes
Diacetyltartaric
and
Fatty acid esters
of Glycerol
Fast green FCF
Grape skin extract
Indigotine (indigo
carmine)
Iron oxides
Neotame
Phosphates
(4)
Catatan
200mg/kg
500mg/kg
1000mg/kg
100mg/kg
100mg/kg
150mg/kg
181
300mg/kg
100mg/kg
7500mg/kg
161
33
Polysorbates
1000mg/kg
Ponceau 4R
50mg/kg
(cochineal red A)
477
Propylene glycol
5000mg/kg
esters of fatty
acids
101(i),(ii)
Riboflavins
500mg/kg
954(i)-(iv)
Saccharins
100mg/kg
161
960
Steviol glycosides
270mg/kg
26
955
Sucralose
320mg/kg
161
(trichlorogalactos
ucrose)
474
Sucroglycerides
5000mg/kg
110
Sunset yellow
50mg/kg
FCF
319
Tertiary
200mg/kg
15 &
Butylhydroquinone
195
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
139
Table
confection
-
(i) 4.0 Fruits and vegetables (including mushrooms and fungi,
roots and tubers, pulses and legumes, and aloe vera),
seaweeds, and nuts and seeds
(ii) 4.1 Fruit
(iii) 4.1.2 Processed fruit
(iv) 4.1.2.9 Fruit based desserts including fruit flavoured water
based desserts
(v) 6.0 Cereals and cereal products derived from cereal
grains, roots and tubers, pulses, legumes and pith or soft
core of palm tree,
excluding bakery wares of food
category 7.0
(vi) 6.5 Cereal and starch based desserts(e.g.rice pudding,
tapioca pudding)
Page | 132
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
(4)
Catatan
(vii) 10.0 Eggs and egg products
(viii) 10.4 Egg based desserts(e.g.custard)
4.0 Fruits and vegetables (including mushrooms and fungi,
roots and tubers, pulses and legumes, and aloe vera),
seaweeds, and nuts and seeds
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.1 Fruit
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.1.2 Processed fruit
INS
Additive
Max. Level
903
Carnauba wax
400 mg/kg
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.1.2.9 Fruit based desserts including fruit flavoured
water based desserts
INS
Additive
Max. Level
Notes
950
Acesulfame
350mg/kg
161 &
potassium
188
129
Allura red AC
300mg/kg
161
304,305
Ascorbyl Esters
500mg/kg
2 & 10
951
Aspartame
1000mg/kg
161 &
191
962
Aspartame350mg/kg
113 &
acesulfame
161
Salt
210-213
Benzoates
1000mg/kg
13
133
Brilliant blue FCF
150mg/kg
161g
Canthaxanthin
15mg/kg
150c
Caramel III –
200mg/kg
ammonia
Caramel
150d
Caramel IV –
7500mg/kg
sulfite
ammonia caramel
120
Carmines
150mg/kg
160a(i)
Carotenes, beta-,
1000mg/kg
Vegetable
160a(i),
Carotenoids
150mg/kg
a(iii),e,f
141(i),(ii)
Chlorophylls and
150mg/kg
Chlorophyllins,
copper
Complexes
472e
Diacetyltartaric
2500mg/kg
and
Fatty acid esters
of
Glycerol
143
Fast Green FCF
100mg/kg
161
163(ii)
Grape skin extract
500mg/kg
161 &
181
214,218
Hydroxybenzoates, 800mg/kg
27
Para-
Page | 133
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
(4)
Catatan
132
Indigotine (indigo
carmine)
150mg/kg
161
172(i)-(iii)
961
338; 339(i)(iii); 340(i)(iii); 341(i)(iii); 342(i),
(ii); 343(i)(iii); 450(i)(iii),(v)-(vii);
451(i),(ii);
452(i)-(v);
542
900a
Iron oxides
Neotame
Phosphates
200mg/kg
100mg/kg
1500mg/kg
161
33
Polydimethylsilox
ane
Polysorbates
Ponceau 4R
(cochineal red A)
110mg/kg
432-436
124
310
477
101(i),(ii)
954(i)-(iv)
200-203
960
955
474
220225,227,
228,539
110
Propyl gallate
Propylene glycol
esters
Of fatty acids
Riboflavins
Saccharins
Sorbates
Steviol glycosides
Sucralose
(trichlorogalactosu
crose)
Sucroglycerides
Sulfites
3000mg/kg
50mg/kg
90mg/kg
40000
mg/kg
161
2 & 15
300mg/kg
100mg/kg
1000mg/kg
350mg/kg
400mg/kg
161
42
26
161
5000mg/kg
100mg/kg
44
Sunset yellow
50mg/kg
161
FCF
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
6.0 Cereals and cereal products derived from cereal grains,
roots and tubers, pulses, legumes and pith or soft core of
palm tree, excluding bakery wares of food category 7.0
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
6.5 Cereal and starch based desserts (e.g.rice
pudding,tapioca pudding)
INS
Additive
Max. Level
Notes
950
Acesulfame
350mg/kg
161 &
potassium
188
129
Allura red AC
300mg/kg
304,305
Ascorbyl esters
500mg/kg
2 & 10
951
Aspartame
1000mg/kg
161 &
191
210-213
Benzoates
1000mg/kg
13
133
Brilliant blue FCF
150mg/kg
161g
Canthaxanthin
15mg/kg
150c
Caramel III –
50000
ammonia
mg/kg
Page | 134
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
(4)
Catatan
Caramel
150d
120
160a(ii)
160a(i),
a(iii),e,f
141(i),(ii)
472e
385,386
143
163(ii)
132
172(i)-(iii)
243
961
234
338; 339(i)(iii); 340(i)(iii); 341(i)(iii);
42(i),(ii);
343(i)-(iii);
450(i)-(iii),
(v)-(vii);
451(i),(ii);
452(i)-(v);
542
432-436
124
Caramel IV –
sulfite
Ammonia caramel
Carmines
Carotenes, beta-,
Vegetable
Carotenoids
2500mg/kg
Chlorophylls and
Chlorophyllins,
copper
Complexes
Diacetyltartaric
and Fatty acid
esters of Glycerol
Ethylene diamine
tetra acetates
Fast green FCF
Grape skin extract
Indigotine (indigo
carmine)
Iron oxides
Lauric arginate
ethyl ester
Neotame
Nisin
Phosphates
75mg/kg
150mg/kg
1000mg/kg
150mg/kg
5000mg/kg
315mg/kg
21
100mg/kg
200mg/kg
150mg/kg
161
181
75mg/kg
200mg/kg
33mg/kg
3mg/kg
7000mg/kg
161
28
33
Polysorbates
3000mg/kg
Ponceau 4R
50mg/kg
(cochineal red A)
310
Propyl gallate
90mg/kg
2 & 15
477
Propylene glycol
40000
esters
mg/kg
Of fatty acids
101(i),(ii)
Riboflavins
300mg/kg
954(i)-(iv)
Saccharins
100mg/kg
161
200-203
Sorbates
1000mg/kg
42
960
Steviol glycosides
165mg/kg
26
955
Sucralose
400mg/kg
161
(trichlorogalactos
ucrose)
474
Sucroglycerides
5000mg/kg
110
Sunset yellow
50mg/kg
FCF
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
10.0 Eggs and egg products
Page | 135
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
(4)
Catatan
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
10.4 Egg based desserts(e.g.custard)
Additive
Max. Level
950
Acesulfame
350mg/kg
potassium
129
Allura red AC
300mg/kg
304,305
Ascorbyl esters
500mg/kg
951
Aspartame
1000mg/kg
INS
210-213
133
161g
150c
150d
120
160a(ii)
160a(i),
a(iii), e,f
141(i),(ii)
472e
143
163(ii)
132
172(i)-(iii)
243
Benzoates
Brilliant blue FCF
canthaxanthin
Caramel III –
ammonia
Caramel
Caramel IV –
sulfite
Ammonia caramel
Carmines
Carotenes, beta-,
Vegetable
Carotenoids
1000mg/kg
150mg/kg
15mg/kg
20000
mg/kg
Chlorophylls and
Chlorophyllins,
copper
Complexes
Diacetyltartaric
and
Fatty acid esters
of Glycerol
Fast green FCF
Grape skin extract
Indigotine (indigo
carmine)
Iron oxides
Lutein from
tagetes
Erecta
Neotame
Phosphates
300mg/kg
961
338; 339(i)(iii); 340(i)(iii); 341(i)(iii); 342(i),
(ii); 343(i)(iii); 450(i)(iii), (v)-(vii);
451(i), (ii);
452(i)-(v);
542
432-436
Polysorbates
124
Ponceau 4R
(cochineal red A)
310
Propyl gallate
477
Propylene glycol
esters
Of fatty acids
101(i),(ii)
Riboflavins
Notes
161 &
188
161
2 & 10
161 &
191
13
20000
mg/kg
150mg/kg
150mg/kg
150mg/kg
2
5000mg/kg
100mg/kg
200mg/kg
300mg/kg
181
161
150mg/kg
200mg/kg
100mg/kg
1400mg/kg
161
33
3000mg/kg
50mg/kg
90mg/kg
40000mg/k
g
2 & 15
300mg/kg
Page | 136
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
(4)
Catatan
954(i)-(iv)
200-203
960
955
Saccharins
100mg/kg
144
Sorbates
1000mg/kg
42
Steviol glycosides
330mg/kg
26
Sucralose
400mg/kg
161
(trichlorogalactos
ucrose)
474
Sucroglycerides
5000mg/kg
110
Sunset yellow
50mg/kg
FCF
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
140
141
Particular
Labelling of
confection
Meat or
fresh meat
-
-
-
(i) 8.0 Meat and meat products,including poultry and game
(ii) 8.1 Fresh meat,poultry and game
(iii) 8.1.1 Fresh meat,poultry and game,whole pieces and cuts
8.0 Meat and meat products,including poultry and game
INS
Additive
Max. Level
Notes
133
Brilliant Blue FCF
100 mg/kg
4 & 16
150c
Caramel III GMP
3,4 &
Ammonia Caramel
16
150d
Caramel IV GMP
3,4 &
Sulfite ammonia
16
caramel
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
INS
143
110
8.1 Ffresh meat,poultry and game
Additive
Max. Level
Fast Green FCF
100mg/kg
Sunset yellow FCF
300mg/kg
Notes
3,4 &
16
4 & 16
8.1.1 Fresh meat,poultry and game,whole pieces and
cuts
INS
Additive
Max. Level
Notes
120
Carmines
500mg/kg
4 & 16
142
143
144
Chilled
Meat
Frozen
Meat
Minced
meat or
gound
meat
-
-
-
-
-
(i) 8.0 Meat and meat products,including poultry and game
(ii) 8.1 Fresh meat,poultry and game
(iii) 8.1.2 Fresh meat poultry game,comminuted
8.0 Meat and meat products,including poultry and game
INS
Additive
Max. Level
Notes
133
Brilliant Blue FCF
100 mg/kg
4 & 16
150c
Caramel III GMP
3,4 &
Ammonia Caramel
16
150d
Caramel IV GMP
3,4 &
Sulfite ammonia
16
caramel
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
Page | 137
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
INS
143
110
(4)
Catatan
8.1 Ffresh meat,poultry and game
Additive
Max. Level
Fast Green FCF
100mg/kg
Sunset yellow FCF
300mg/kg
Notes
3,4 &
16
4 & 16
8.1.2 Fresh meat,poultry and game,whole pieces and cuts
INS
Additive
Max. Level
Notes
120
Carmines
100mg/kg
4,16 &
117
160a(ii)
Carotenes, beta-,
20mg/kg
4 & 16
Vegetable
160a(i),
Carotenoids
100mg/kg
4 & 16
a(iii),e,f
163(ii)
Grape Skin Extract 1000mg/kg 4, 16 &
94
384
Isopropyl citrates
200mg/kg
145
146
Meat
Product
Meat paste
-
-
-
(i) 8.0 Meat and meat products,including poultry and game
(ii) 8.3 Processed comminuted meat, poultry, and game
products
(iii) 8.3.2 Heat treated processed comminuted meat,poultry
and game products
8.0 Meat and meat products,including poultry and game
INS
Additive
Max. Level
Notes
133
Brilliant Blue FCF
100 mg/kg
4 & 16
150c
Caramel III GMP
3,4 &
Ammonia Caramel
16
150d
Caramel IV GMP
3,4 &
Sulfite ammonia
16
caramel
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
8.3 Processed comminuted meat, poultry, and game
products
INS
Additive
Max. Level
Notes
320
Butylated
200 mg/kg
15 & 130
Hydroxyanisole
321
Butylated
100 mg/kg 15, 130 &
Hydroxytoluene
162
127
Erythrosine
30 mg/kg
4
163(ii)
Grape Skin
5000 mg/kg
16
Extract
338; 339(i)- Phosphates
2200 mg/kg
33
(iii); 340(i)(iii); 341(i)(iii); 342(i),
(ii); 343(i)(iii); 450(i)(iii),(v)-(vii);
451(i) ,(ii);
452(i)-(v);
542
432-436
Polysorbates
5000 mg/kg
310
Propyl Gallate
200 mg/kg
15 & 130
101(i),(ii)
Riboflavins
1000 mg/kg
16
Page | 138
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
(4)
Catatan
319
Tertiary
100 mg/kg 15, 130 &
Butylhydroquino
162
ne
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
8.3.2 Heat treated processed comminuted meat,poultry
and game products
INS
Additive
Max. Level
Notes
129
Allura Red AC
25 mg/kg
161
120
Carmines
100 mg/kg
160a(ii)
Carotenes,
20 mg/kg
Beta-,
Vegetable
160a(i),
Carotenoids
20 mg/kg
16
a(ii), e,f
385,386
Ethylene
35 mg/kg
21
Diamine Tetra
Acetates
954(i)-(iv)
Saccharins
500 mg/kg
161
960
Steviol
100 mg/kg
26 & 202
Glycosides
474
Sucroglycerides 5000 mg/kg
15
110
Sunset Yellow
300 mg/kg
16
FCF
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
147
Manufacture
d meat
(i) Standard for cooked cured chopped meat
(ii) Standard for cooked cured ham
(iii) Standard for cured pork shoulder
Standard for cooked cured chopped meat
Additive
Max. Level
Preservatives
Nitrite, potassium
200 mg/kg total nitrite
and/or sodium salts
expressed as sodium
nitrite
Maximum Level
Calculated on the
Total Net Content of
the Final Product
Nitrite, potassium
125 mg/kg total nitrite
and/or sodium salts
expressed as sodium
nitrite
Potassium chloride
Limited by GMP
Antioxidants
Ascorbic acid and its
500 mg/kg (expressed
sodium salt
as ascorbic acid
singly or in
Iso-ascorbic acid and
its sodium salt
combination)
Flavours
Natural flavouring
substances and natureidentical flavouring
substances defined in
the Codex Alimentarius
Flavour Enhancers
5'-Guanylate, disodium
5'-Inosinate, disodium
(i)
(ii)
(iii)
(iv)
8.0 Meat and meat products,including poultry and game
8.1 Fresh meat,poultry and game
8.1.2 Fresh meat,poultry and game, comminuted
8.2 Processed meat,poultry and game products in whole
pieces or cuts
(v) 8.3 Processed comminuted meat,poultry and game
products
(vi) 8.4 Edible casing (e.g., sausage casings)
8.0 Meat and meat products,including poultry and game
INS
Additive
Max. Level
Notes
133
Brilliant Blue FCF
100 mg/kg
4 & 16
150c
Caramel III GMP
3,4 &
Ammonia Caramel
16
150d
Caramel IV GMP
3,4 &
Sulfite ammonia
16
caramel
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
INS
143
110
Limited by GMP
Limited by GMP
Limited by GMP
8.1 Ffresh meat,poultry and game
Additive
Max. Level
Fast Green FCF
100mg/kg
Sunset yellow FCF
300mg/kg
Notes
3,4 &
16
4 & 16
8.1.2 Fresh meat,poultry and game,whole pieces and cuts
INS
Additive
Max. Level
Notes
120
Carmines
100mg/kg
4,16 &
117
160a(ii)
Carotenes, beta-,
20mg/kg
4 & 16
Vegetable
160a(i),
Carotenoids
100mg/kg
4 & 16
a(iii),e,f
Page | 139
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
Monosodium glutamate
Limited by GMP
Acidity Regulators
Glucono-delta-lactone
3000 mg/kg
Sodium Citrate, sodium
Limited by GMP
Water Retention Agents
Phosphates (naturally
*1 8000 mg/kg
present plus added)
(expressed as P2 O5)
Added phosphates
*2 3000 mg/kg
(mono-, di- and poly-),
(expressed as P2O5),
sodium and potassium
singly or in combination
salts
Colours
Erythrosine (CI 45430)
15mg/kg
to replace loss of colour
(for the product with
binder only)
*1 Natural phosphate (mg/kg P2O5) calculated as 250
x % protein
*2 Having INS Nos. 339, 340, 450, 451 and 452.
Standard for cooked cured ham
Additive
Max. Level
Preservatives
Nitrite, potassium
200 mg/kg total nitrite
and/or sodium salts
Maximum Level
Calculated on the
Total Net Content of
the Final Product
Nitrite, potassium
125 mg/kg total nitrite
and/or sodium salts
Potassium chloride
Limited by GMP
Antioxidants
Ascorbic acid and its
500 mg/kg (expressed
sodium salt
as ascorbic acid
singly or in combination)
Iso-ascorbic acid and
its sodium salt
Flavours
Natural flavouring
Limited by GMP
substances and
nature-identical
flavouring substances
defined in the Codex
Alimentarius
Smoke flavourings as
Limited by GMP
evaluated by JECFA
Flavour Enhancers
5'-Guanylate,
Limited by GMP
disodium
5'-Inosinate, disodium
Limited by GMP
Monosodium
Limited by GMP
glutamate
Acidity Regulators
Citrate, sodium salt
Limited by GMP
Water Retention Agents
Phosphates (naturally
*1 8000 mg/kg
present plus added)
(expressed as P2O5)
Added phosphates
*2 3000 mg/kg
(mono-, di- and poly-),
(expressed as P2O5),
sodium and potassium singly or in combination
(3)
Codex GSFA
(4)
Catatan
163(ii)
Grape Skin Extract
1000mg/kg
384
Isopropyl citrates
200mg/kg
4, 16 &
94
8.2 Processed meat,poultry and game products in whole
pieces or cuts
INS
Additive
Max. Level
Notes
320
Butylated
200mg/kg
15 &
Hydroxyanisole
130
321
Butylated
100mg/kg
15,130
Hydroxytoluene
& 167
120
Carmines
500mg/kg
16
160a(ii)
carotenes, beta5000mg/kg
16
,vegetable
127
Erythrosine
30mg/kg
4 & 16
143
Fast Green FCF
100mg/kg
3&4
163(ii)
Grape Skin
5000mg/kg
16
Extract
432-436
Polysorbates
5000mg/kg
310
Propyl Gallate
200mg/kg
15 &
130
101(i),(ii)
Riboflavins
1000mg/kg
16
110
Sunset Yellow
300mg/kg
16
FCF
319
Tertiary
100mg/kg
15,130
Butylhydroquinone
& 167
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
8.3 Processed comminuted meat, poultry, and game
products
INS
Additive
Max. Level
Notes
320
Butylated
200 mg/kg
15 & 130
Hydroxyanisole
321
Butylated
100 mg/kg 15, 130 &
Hydroxytoluene
162
127
Erythrosine
30 mg/kg
4
163(ii)
Grape Skin
5000 mg/kg
16
Extract
338; 339(i)- Phosphates
2200 mg/kg
33
(iii); 340(i)(iii); 341(i)(iii); 342(i),
(ii); 343(i)(iii); 450(i)(iii),(v)-(vii);
451(i) ,(ii);
452(i)-(v);
542
432-436
Polysorbates
5000 mg/kg
310
Propyl Gallate
200 mg/kg
15 & 130
101(i),(ii)
Riboflavins
1000 mg/kg
16
319
Tertiary
100 mg/kg 15, 130 &
Butylhydroquino
162
ne
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
INS
129
8.4 Edible casing (e.g., sausage casings)
Additive
Max. Level
Notes
Allura red AC
300mg/kg
16
Page | 140
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
salts
Thickeners
agar
Limited by GMP
Carrageenan
Limited by GMP
Alginates, potassium
10 mg/kg
and/or sodium salts
*1 Natural phosphate (mg/kg P2O5) calculated as 250
x % protein
*2 Having INS Nos. 339, 340, 450, 451 and 452.
304,305
120
160a(i)
Standard for cooked cured pork shoulder
Additive
Max. Level
Preservatives
Nitrite, potassium
200 mg/kg total nitrite
and/or sodium salts
expressed as sodium
nitrite
Maximum Level
Calculated on the
Total Net Content of
the Final Product
Nitrite, potassium
125 mg/kg total nitrite
and/or sodium salts
Potassium chloride
Limited by GMP
Antioxidants
Ascorbic acid and its
500 mg/kg (expressed
sodium salt
as ascorbic acid
singly or in combination)
Iso-ascorbic acid and
its sodium salt
Flavours
Natural flavouring
Limited by GMP
substances and
nature-identical
flavouring substances
defined in the Codex
Alimentarius
Smoke flavourings as
Limited by GMP
evaluated by JECFA
Flavour Enhancers
5'-Guanylate,
Limited by GMP
disodium
5'-Inosinate, disodium
Limited by GMP
Monosodium
Limited by GMP
glutamate
Acidity Regulators
Citrate, sodium salt
Limited by GMP
Water Retention Agents
Phosphates (naturally
*1 8000 mg/kg
present plus added)
(expressed as P2O5)
Added phosphates
*2 3000 mg/kg
(mono-, di- and poly-),
(expressed as P2O5),
sodium and potassium singly or in combination
salts
Thickeners
agar
Limited by GMP
Carrageenan
Limited by GMP
Alginates, potassium
10 mg/kg
and/or sodium salts
*1 Natural phosphate (mg/kg P2O5) calculated as 250
x % protein
214,218
160a(i),
a(iii),e,f
143
163(ii)
172(i)-(iii)
338; 339(i)(iii); 340(i)(iii); 341(i)(iii); 42(i),
(ii); 343(i)(iii); 450(i)(iii), (v)(vii); 451(i),
(ii); 452(i)(v); 542
432-436
124
(4)
Catatan
Ascorbyl esters
Carmines
Carotenes,
beta-,
Vegetable
Carotenoids
5000mg/kg
500mg/kg
5000mg/kg
10
16
Fast green FCF
Grape skin
extract
Hydroxybenzoa
tes, paraIron oxides
Phosphates
100mg/kg
5000mg/kg
3&4
36mg/kg
27
1000mg/kg
1100mg/kg
72
33
100mg/kg
Polysorbates
1500mg/kg
Ponceau 4R
500mg/kg
16
(cochineal red
A)
101(i),(ii)
Riboflavins
1000mg/kg
16
110
Sunset yellow
300mg/kg
16
FCF
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
Page | 141
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
(4)
Catatan
*2 Having INS Nos. 339, 340, 450, 451 and 452.
148
Smoked
meat
-
(i) 8.0 Meat and meat products,including poultry and game
(ii) 8.2 Processed meat,poultry and game products in whole
pieces or cuts
(iii) 8.2.1 Non-heat treated processed meat, poultry, and game
products in whole pieces or cuts
(iv) 8.2.1.1 Cured(including salted) non heat treated processed
meat, poultry and game products in whole pieces or cuts
8.0 Meat and meat products,including poultry and game
INS
Additive
Max. Level
Notes
133
Brilliant Blue FCF
100 mg/kg
4 & 16
150c
Caramel III GMP
3,4 &
Ammonia Caramel
16
150d
Caramel IV GMP
3,4 &
Sulfite ammonia
16
caramel
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
8.2 Processed meat,poultry and game products in whole
pieces or cuts
INS
Additive
Max. Level
Notes
320
Butylated
200mg/kg
15 &
Hydroxyanisole
130
321
Butylated
100mg/kg
15,130
Hydroxytoluene
& 167
120
Carmines
500mg/kg
16
160a(ii)
carotenes, beta5000mg/kg
16
,vegetable
127
Erythrosine
30mg/kg
4 & 16
143
Fast Green FCF
100mg/kg
3&4
163(ii)
Grape Skin
5000mg/kg
16
Extract
432-436
Polysorbates
5000mg/kg
310
Propyl Gallate
200mg/kg
15 &
130
101(i),(ii)
Riboflavins
1000mg/kg
16
110
Sunset Yellow
300mg/kg
16
FCF
319
Tertiary
100mg/kg
15,130
Butylhydroquinone
& 167
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
8.2.1 Non-heat treated processed meat, poultry, and game
products in whole pieces or cuts
INS
Additive
Max. Level
Notes
338; 339(i)-(iii);
Phosphates
2200mg/kg
33
340(i)-(iii);
341(i)-(iii);
342(i), (ii);
343(i)-(iii);
450(i)-(iii),(v)(vii); 451(i),(ii);
452(i)-(v); 542
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
8.2.1.1 Cured(including salted) non heat treated processed
meat, poultry and game products in whole pieces or cuts
Page | 142
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
(4)
Catatan
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
149
Canned
meat
(i) Standard for corned beef
Standard for corned beef
Additive
Max. Level
Preservatives
Nitrite, potassium
100 mg/kg total nitrite
and/or sodium salts
expressed as sodium
nitrite
Maximum Level
Calculated on the
Total Net Content of
the Final Product
Nitrite, potassium
50 mg/kg total nitrite
and/or sodium salts
expressed as sodium
nitrite
Potassium chloride
Limited by GMP
Antioxidants
Ascorbic acid and its
300 mg/kg (expressed
sodium salt
as ascorbic acid
singly or in combination)
Iso-ascorbic acid and
its sodium salt
(i) 8.0 Meat and meat products,including poultry and game
(ii) 8.2 Processed meat,poultry and game products in whole
pieces or cuts
(iii) 8.2.2 Heat-treated processed meat,poultry,and game
products in whole pieces or cuts
(iv) 8.3 Processed comminuted meat,poultry and game
products
(v) 8.3.2 Heat treated processed comminuted meat,poultry
and game product
8.0 Meat and meat products,including poultry and game
INS
Additive
Max. Level
Notes
133
Brilliant Blue FCF
100 mg/kg
4 & 16
150c
Caramel III GMP
3,4 &
Ammonia Caramel
16
150d
Caramel IV GMP
3,4 &
Sulfite ammonia
16
caramel
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
8.2 Processed meat,poultry and game products in whole
pieces or cuts
INS
Additive
Max. Level
Notes
320
Butylated
200mg/kg
15 &
Hydroxyanisole
130
321
Butylated
100mg/kg
15,130
Hydroxytoluene
& 167
120
Carmines
500mg/kg
16
160a(ii)
carotenes, beta5000mg/kg
16
,vegetable
127
Erythrosine
30mg/kg
4 & 16
143
Fast Green FCF
100mg/kg
3&4
163(ii)
Grape Skin
5000mg/kg
16
Extract
432-436
Polysorbates
5000mg/kg
310
Propyl Gallate
200mg/kg
15 &
130
101(i),(ii)
Riboflavins
1000mg/kg
16
110
Sunset Yellow
300mg/kg
16
FCF
319
Tertiary
100mg/kg
15,130
Butylhydroquinone
& 167
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
8.2.2 Heat-treated processed meat,poultry,and game
products in whole pieces or cuts
INS
Additive
Max. Level
Notes
954(i)-(iv)
Saccharins
500mg/kg
161
474
Sucroglycerides
5000mg/kg
15
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
8.3 Processed comminuted meat, poultry, and game
products
INS
Additive
Max. Level
Notes
Page | 143
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
320
321
127
163(ii)
338; 339(i)(iii); 340(i)(iii); 341(i)(iii); 342(i),
(ii); 343(i)(iii); 450(i)(iii),(v)-(vii);
451(i) ,(ii);
452(i)-(v);
542
432-436
310
101(i),(ii)
319
Butylated
Hydroxyanisole
Butylated
Hydroxytoluene
Erythrosine
Grape Skin
Extract
Phosphates
(4)
Catatan
200 mg/kg
15 & 130
100 mg/kg
30 mg/kg
5000 mg/kg
15, 130 &
162
4
16
2200 mg/kg
33
Polysorbates
5000 mg/kg
Propyl Gallate
200 mg/kg
15 & 130
Riboflavins
1000 mg/kg
16
Tertiary
100 mg/kg 15, 130 &
Butylhydroquino
162
ne
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
8.3.2 Heat treated processed comminuted meat,poultry
and game products
INS
Additive
Max. Level
Notes
129
Allura Red AC
25 mg/kg
161
120
Carmines
100 mg/kg
160a(ii)
Carotenes,
20 mg/kg
Beta-,
Vegetable
160a(i),
Carotenoids
20 mg/kg
16
a(ii), e,f
385,386
Ethylene
35 mg/kg
21
Diamine Tetra
Acetates
954(i)-(iv)
Saccharins
500 mg/kg
161
960
Steviol
100 mg/kg
26 & 202
Glycosides
474
Sucroglycerides 5000 mg/kg
15
110
Sunset Yellow
300 mg/kg
16
FCF
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
151
Canned
meat with
other food
(i) Standard for Luncheon meat
Refer Regulation 149
Standard for Luncheon meat
Additive
Max. Level
Preservatives
Nitrite, potassium
200 mg/kg total nitrite
and/or sodium salts
expressed as sodium
nitrite
Maximum Level
Calculated on the
Total Net Content of
the Final Product
Nitrite, potassium
125 mg/kg total nitrite
and/or sodium salts
expressed as sodium
Page | 144
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
(4)
Catatan
nitrite
Limited by GMP
Potassium chloride
Antioxidants
Ascorbic acid and its
sodium salt
Iso-ascorbic acid and
its sodium salt
500 mg/kg (expressed
as ascorbic acid
singly or in
combination)
Flavours
Natural flavouring
Limited by GMP
substances and natureidentical flavouring
substances defined in
the Codex Alimentarius
Flavour Enhancers
5'-Guanylate, disodium
Limited by GMP
5'-Inosinate, disodium
Limited by GMP
Monosodium glutamate
Limited by GMP
Acidity Regulators
Glucono-delta-lactone
3000 mg/kg
Sodium Citrate, sodium
Limited by GMP
Water Retention Agents
Phosphates (naturally
*1 8000 mg/kg
present plus added)
(expressed as P2 O5)
Added phosphates
*2 3000 mg/kg
(mono-, di- and poly-),
(expressed as P2O5),
sodium and potassium
singly or in combination
salts
Colours
Erythrosine (CI 45430)
15mg/kg
to replace loss of colour
(for the product with
binder only.
*1 Natural phosphate (mg/kg P2 05) calculated as 250 x
% protein
*2 Having INS Nos. 339, 340, 450, 451 and 452
152
153
154
155
156
Meat
extract or
Meat
essence
Edible
gelatin
Meat or
meat
products
shall not
contain
astrogen
residue
Particular
labelling
requiremen
t meat or
meat
product
Fish
-
-
-
-
-
-
-
-
(i) Standard for Quick frozen Raw squid - No Food
Additive Provision
(ii) Standard for live and raw bivalve molluscs
(i) 9.0 Fish and fish products, including molluscs,
crustaceans, and echinoderms
(ii) 9.1 Fresh fish and fish products, including molluscs,
crustaceans, and echinoderms
Page | 145
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
(3)
Codex GSFA
Standard for live and raw bivalve molluscs
PART I – LIVE BIVALVE MOLLUSCS
Food additives are not permitted in live bivalve
molluscs.
PART II – RAW BIVALVE MOLLUSCS
For chilled shucked molluscs any antioxidant
listed in food category 09.1.2 of the GSFA:
9.1.2 Fresh molluscs,crustaceans and
echinoderms
INS
Additive
Max. Level Notes
133
Brilliant Blue 500mg/kg
4&
FCF
16
120
Carmines
500mg/kg
4&
16
160a(i), Carotenoids
100mg/kg
4&
a(iii),e,f
16
220Sulfites
100mg/kg
44
225,
227,
228,5
39
110
Sunset
300mg/kg
4&
Yellow FCF
16
For raw frozen molluscs any antioxidant listed in
food category 09.2.1 of the GSFA:
9.2.1 Frozen fish, fish fillets, and fish products,
including mollusks, crustaceans, and echinoderms
INS
Additive
Max.
Notes
Level
129
Allura Red
300
95
AC
mg/kg
304, 305 Ascorbyl
1000
10
Esters
mg/kg
133
Brilliant blue
500
95
FCF
mg/kg
320
Butylated
200
15 &
Hydroxyanisole mg/kg
180
321
Butylated
200
15 &
Hydroxytoluene mg/kg
180
170(i)
Calcium
GMP
95
carbonate
161g
Canthaxanthin 35 mg/kg
95
120
Carmins
100
95 &
mg/kg
178
330
Citric Acid
GMP
61 &
257
385, 386 Ethylene
75 mg/kg
21
Diamine
Tetra
(4)
Catatan
(iii) 9.1.1 Fresh fish
(iv) 9.1.2 Fresh molluscs,crustaceans and echinoderms
9.0 Fish and fish products, including molluscs, crustaceans,
and echinoderms
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
9.1 Fresh fish and fish products, including molluscs,
crustaceans, and echinoderms
INS
Additive
Max. Level
Notes
150c
Caramel III 30000mg/kg
4 & 16
Ammonia
Caramel
INS
133
9.1.1 Fresh fish
Additive
Max. Level
Brilliant Blue FCF
300mg/kg
120
Carmines
300mg/kg
160a(ii)
Carotenes, Beta-,
Vegetable
Carotenoids
100mg/kg
Indigotine (Indigo
Carmine)
Sunset Yellow
FCF
300mg/kg
160a(i),
a(iii),e,f
132
110
300mg/kg
300mg/kg
Notes
4,6 &
50
4,6 &
50
4,6 &
50
4
4,6 &
50
4,6 &
50
9.1.2 Fresh molluscs,crustaceans and echinoderms
INS
Additive
Max. Level
Notes
133
Brilliant Blue
500mg/kg
4 & 16
FCF
120
Carmines
500mg/kg
4 & 16
160a(i),a(iii),e,f Carotenoids
100mg/kg
4 & 16
220-225, 227,
Sulfites
100mg/kg
44
228,539
110
Sunset
300mg/kg
4 & 16
Yellow FCF
Acetates
132
338;
339(i)(iii);
340(i)(iii);
Indigotine
(Indigo
Carmine)
Phosphates
300
mg/kg
95
2200
mg/kg
33
Page | 146
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
341(i)(iii);
342(i),
(ii);
343(i)(iii);
450(i)(iii), (v)(vii);
451(i),
(ii);
452(i)(v);
542
332(i)
101(i), (ii)
157
158
Fish
product
Cured,pickl
ed or salted
fish
Potassium
Dihydrogen
Citrate
Riboflavins
(3)
Codex GSFA
GMP
61
1000
mg/kg
GMP
95
331(i)
Sodium
Dihydrogen
Citrate
220-225,
227,228,
539
110
Sulfites
100
mg/kg
44 &
139
Sunset
Yellow FCF
95
332(ii)
Tripotassium
Citrate
300
mg/kg
GMP
331(iii)
Trisodium
Citrate
GMP
61
(4)
Catatan
61
61
(i) Standard for Salted fish and dried salted fish of
the gadidae family of fishes
(ii) Standard for dried shark fins- No Food Additive
Provision
(iii) Standard for crackers from marine and
freashwater fish, crustacean and molluscan
shellfish
(iv) Standard for boiled dried salted anchovies- No
Food Additive Provision
(v) Standard for salted atlantic herring and salted
sprat.
Standard for salted fish and dried salted fish of the
gadidae family of fises
INS
Additive
Max. Level
Preservatives
200
Sorbic acid
200 mg/kg,
singly or in
201
Sodium sorbate
combination
202
Potassium sorbate
expressed as
sorbic acid
Standard for crackers from marine and freashwater
fish, crustacean and molluscan shellfish
INS
Additive
Max. Level
(i) 9.0 Fish and fish products, including molluscs,
crustaceans, and echinoderms
(ii) 9.2 Processed fish and fish products, including molluscs,
crustaceans, and echinoderms
(iii) 9.2.5 Smoked, dried fermented and/or salted fish products
including mollusc crustaceans and echinoderms
(iv) 9.3 Semi-preserved fish and fish products, including
molluscs, crustaceans, and echinoderms
(v) 9.3.2 Fish and fish products including mollusks
crustaceans and echinoderms pickled and/or in brine
9.0 Fish and fish products, including molluscs, crustaceans,
and echinoderms
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
9.2 Processed fish and fish products, including molluscs,
crustaceans, and echinoderms
INS
Additive
Max. Level
Notes
950
Acesulfame
200 mg/kg
144 &
Potassium
188
951
Aspartame
300 mg/kg
144 &
188
150c
Caramel III 30000
Ammonia Caramel
mg/kg
Page | 147
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
452
621
Sequestrants
Polyphosphates
Flavour enhancers
Monosodium
glutamate
(3)
Codex GSFA
150d
5g/kg
expressed as
P2O5 , single
or in
combination
Limited by
GMP
Standard for salted atlantic herring and salted sprat
INS
Additive
Max. Level
Acidity regulators
300
Ascorbic acid
GMP
330
Citric acid
GMP
Antioxidants
200Sorbates
200 mg/kg
203
(expressed
as sorbic
acid)
Preservatives
210Benzoates
200 mg/kg
213
(expressed
as benzoic
acid)
160a(i),
a(iii), e, f
Caramel IV Sulfite ammonia
caramel
Carotenoids
(4)
Catatan
30000
mg/kg
95
100 mg/kg
95
9.2.5 Smoked,dried fermented and/or salted fish products
including mollusks crustaceans and echinoderms
INS
Additive
Max. Level
Notes
129
Allura Red AC
300mg/kg
22
210-213
Benzoates
200mg/kg
13 &
121
133
Brilliant blue
100mg/kg
22
FCF
320
Butylated
200mg/kg
15 &
hydroxyanisole
196
321
Butylated
200mg/kg
15 &
hydroxytoluene
196
170(i)
Calcium
GMP
266 &
carbonate
267
161g
Canthaxanthin
15mg/kg
22
120
Carmines
300mg/kg
22
160a(ii)
Carotenes,
1000mg/kg
beta-,Vegetable
141(i),(ii)
Chlorophylls
200mg/kg
and
Chlorophyllins,
copper
Complexes
143
Fast green FCF
100mg/kg
297
Fumaric acid
GMP
266 &
267
163(ii)
Grape skin
1000mg/kg
22
extract
132
Indigotine
300mg/kg
22 &
(indigo carmine)
161
172(i)-(iii)
Iron oxides
250mg/kg
22
504(i)
Magnesium
GMP
266 &
carbonate
267
528
Magnesium
GMP
266 &
hydroxide
267
504(ii)
Magnesium
GMP
266 &
hydroxide
267
carbonate
296
Malic Acid, Dl
GMP
266 &
267
124
Ponceau 4R
100mg/kg
22
(Cochineal Red
A)
332(i)
Potassium
GMP
266 &
dihydrogen
267
Citrate
310
Propyl Gallate
100mg/kg
15 &
196
101(i),(ii)
Riboflavins
300mg/kg
22
331(i)
Sodium
GMP
266 &
dihydrogen
267
citrate
Page | 148
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
365
Sodium
Fumarates
200-203
Sorbates
220-225, 227, Sulfites
228,539
110
Sunset Yellow
FCF
332(i)
Tripotassium
Citrate
331(iii)
Trisodium
Citrate
(4)
Catatan
GMP
1000mg/kg
30mg/kg
266 &
267
42
44
100mg/kg
22
GMP
266 &
267
266 &
267
GMP
9.3 Semi-preserved fish and fish products, including
molluscs, crustaceans, and echinoderms
INS
Additive
Max. Level
Notes
950
Acesulfame
200 mg/kg
144 &
Potassium
188
951
Aspartame
300 mg/kg
144 &
191
962
Aspartame200 mg/kg
113
Acesulfame
Salt
210-213
Benzoates
2000 mg/kg
13 &
120
320
Butylated
200 mg/kg
15 &
Hydroxyanisole
180
321
Butylated
200 mg/kg
15 &
Hydroxytoluene
180
150c
Caramel III 30000 mg/kg
95
Ammonia
Caramel
150d
Caramel IV 30000 mg/kg
95
Sulfite
Ammonia
Caramel
160a(i),
Carotenoids
100 mg/kg
95
a(iii), e,f
214,218
Hydroxybenzoa
1000 mg/kg
27
tes, Para961
Neotame
10 mg/kg
161
200-203
Sorbates
1000 mg/kg
42
955
Sucralose
120 mg/kg
144
(Trichlorogalact
osucrose)
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
9.3.2 Fish and fish products including mollusks crustaceans
and echinoderms pickled and/or in brine
INS
Additive
Max. Level
Notes
133
Brilliant Blue
500mg/kg
16
FCF
120
Carmines
500mg/kg
16
160a(ii)
carotenes,
1000mg/kg
16
beta-,vegetable
141(i),(ii)
Chlorophylls
40mg/kg
16
And
Chlorophyllins,
Copper
Complexes
Page | 149
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
385,386
163(ii)
338; 339(i)(iii);340(i)(iii); 341(i)(iii);342(i),
(ii); 343(i)(iii);450(i)(iii), (v)(vii);
451(i), (ii);
452(i)-(v);
542
101(i),(ii)
954(i)-(iv)
960
Ethylene
Diamine Tetra
Acetates
Grape Skin
Extract
Phosphates
(4)
Catatan
250mg/kg
21
1500mg/kg
16
2200mg/kg
33
Riboflavins
300mg/kg
16
Saccharins
160mg/kg
144
Steviol
165mg/kg
26
Glycosides
110
Sunset Yellow
300mg/kg
16
FCF
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
159
Smoked
fish
-
(i)
9.0 Fish and fish products, including molluscs,
crustaceans, and echinoderms
(ii) 9.2 Processed fish and fish products, including molluscs,
crustaceans, and echinoderms
(iii) 9.2.5 Smoked,dried fermented and/or salted fish products
including mollusks crustaceans and echinoderms
9.0 Fish and fish products, including molluscs, crustaceans,
and echinoderms
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
9.2 Processed fish and fish products, including molluscs,
crustaceans, and echinoderms
INS
Additive
Max. Level
Notes
950
Acesulfame
200 mg/kg
144 &
Potassium
188
951
Aspartame
300 mg/kg
144 &
188
150c
Caramel III 30000
Ammonia Caramel
mg/kg
150d
Caramel IV 30000
95
Sulfite ammonia
mg/kg
caramel
160a(i),
Carotenoids
100 mg/kg
95
a(iii), e, f
9.2.5 Smoked,dried fermented and/or salted fish products
including mollusks crustaceans and echinoderms
INS
Additive
Max. Level
Notes
129
Allura Red AC
300mg/kg
22
210-213
Benzoates
200mg/kg
13 &
121
133
Brilliant blue
100mg/kg
22
FCF
320
Butylated
200mg/kg
15 &
hydroxyanisole
196
Page | 150
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
321
170(i)
161g
120
160a(ii)
141(i),(ii)
143
297
163(ii)
132
172(i)-(iii)
504(i)
528
504(ii)
296
124
332(i)
310
101(i),(ii)
331(i)
Butylated
hydroxytoluene
Calcium
carbonate
Canthaxanthin
Carmines
Carotenes,
beta-,Vegetable
Chlorophylls
and
Chlorophyllins,
copper
Complexes
Fast green FCF
Fumaric acid
Prepared
fish
-
200mg/kg
GMP
15mg/kg
300mg/kg
1000mg/kg
15 &
196
266 &
267
22
22
200mg/kg
100mg/kg
GMP
Grape skin
extract
Indigotine
(indigo carmine)
Iron oxides
Magnesium
carbonate
Magnesium
hydroxide
Magnesium
hydroxide
carbonate
Malic Acid, Dl
1000mg/kg
Ponceau 4R
(Cochineal Red
A)
Potassium
dihydrogen
Citrate
Propyl Gallate
100mg/kg
Riboflavins
Sodium
dihydrogen
citrate
365
Sodium
Fumarates
200-203
Sorbates
220-225, 227, Sulfites
228,539
110
Sunset Yellow
FCF
332(i)
Tripotassium
Citrate
331(iii)
Trisodium
Citrate
160
(4)
Catatan
300mg/kg
250mg/kg
GMP
GMP
GMP
GMP
266 &
267
22
22 &
161
22
266 &
267
266 &
267
266 &
267
266 &
267
22
GMP
266 &
267
100mg/kg
15 &
196
22
266 &
267
300mg/kg
GMP
GMP
1000mg/kg
30mg/kg
266 &
267
42
44
100mg/kg
22
GMP
266 &
267
266 &
267
GMP
(i) 9.0 Fish and fish products, including molluscs,
crustaceans, and echinoderms
(ii) 9.2 Processed fish and fish products, including molluscs,
crustaceans, and echinoderms
(iii) 9.2.4 Cooked and/or fried fish and fish products, including
Page | 151
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
(4)
Catatan
molluscs, crustaceans, and echinoderms
(iv) 9.3 Semi-preserved fish and fish products, including
molluscs, crustaceans, and echinoderms
(v) 9.4 Fully preserved including canned or fermented fish and
fish products including molluscks crustaceans and
echinoderms
9.0 Fish and fish products, including molluscs, crustaceans,
and echinoderms
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
9.2 Processed fish and fish products, including molluscs,
crustaceans, and echinoderms
INS
Additive
Max. Level
Notes
950
Acesulfame
200 mg/kg
144 &
Potassium
188
951
Aspartame
300 mg/kg
144 &
188
150c
Caramel III 30000
Ammonia Caramel
mg/kg
150d
Caramel IV 30000
95
Sulfite ammonia
mg/kg
caramel
160a(i),
Carotenoids
100 mg/kg
95
a(iii), e, f
9.2.4 Cooked and/or fried fish and fish products, including
molluscs, crustaceans, and echinoderms
INS
Additive
Max. Level
300
Ascorbic Acid, LGMP
170(i)
Calcium Carbonate
GMP
297
Fumaric acid
GMP
504(i)
Magnesium Carbonate
GMP
528
Magnesium Hydroxide
GMP
504(ii)
Magnesium Hydroxide
GMP
Carbonate
296
Malic Acid, DlGMP
332(i)
Potassium Dihydrogen
GMP
Citrate
331(i)
Sodium Dihydrogen Citrate
GMP
365
Sodium Fumarates
GMP
333(iii)
Tricalcium Citrate
GMP
332(ii)
Tripotassium Citrate
GMP
331(iii)
Trisodium Citrate
GMP
9.3 Semi-preserved fish and fish products, including
molluscs, crustaceans, and echinoderms
INS
Additive
Max. Level
Notes
950
Acesulfame
200 mg/kg
144 &
Potassium
188
951
Aspartame
300 mg/kg
144 &
191
962
Aspartame200 mg/kg
113
Acesulfame Salt
210-213
Benzoates
2000 mg/kg
13 &
120
320
Butylated
200 mg/kg
15 &
Hydroxyanisole
180
321
Butylated
200 mg/kg
15 &
Page | 152
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
150c
150d
160a(i),
a(iii), e,f
214,218
Hydroxytoluene
Caramel III Ammonia
Caramel
Caramel IV Sulfite Ammonia
Caramel
Carotenoids
(4)
Catatan
180
95
30000
mg/kg
30000
mg/kg
95
100 mg/kg
95
Hydroxybenzoate 1000 mg/kg
27
s, Para961
Neotame
10 mg/kg
161
200-203
Sorbates
1000 mg/kg
42
955
Sucralose
120 mg/kg
144
(Trichlorogalactos
ucrose)
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
9.4 Fully preserved including canned or fermented fish and
fish products including molluscks crustaceans and
echinoderms
INS
Additive
Max. Level
Notes
950
Acesulfame
200mg/kg
144 &
Potassium
188
951
Aspartame
300mg/kg
144 &
191
962
Aspartame200mg/kg
113
Acesulfame
Salt
133
Brilliant Blue FCF
500mg/kg
320
Butylated
200mg/kg
15 &
Hydroxyanisole
180
321
Butylated
200mg/kg
15 &
Hydroxytoluene
180
161g
Canthaxanthin
15mg/kg
150c
Caramel III –
500mg/kg
50
Ammonia
Caramel
150d
Caramel IV –
30000mg/k
95
Sulfite
g
Ammonia
Caramel
120
Carmines
500mg/kg
16
160a(ii)
Carotenes, Beta-,
500mg/kg
Vegetable
160a(i),
Carotenoids
100mg/kg
95
a(iii),e,f
141(i),(ii)
Chlorophylls And
500mg/kg
95
141(i),(ii)
Chlorophyllins,
Copper
Complexes
385,386
Ethylene Diamine
340mg/kg
21
Tetra Acetates
143
Fast Green FCF
100mg/kg
95
163(ii)
Grape Skin
1500mg/kg
16
Extract
132
Indigotine (Indigo
300mg/kg
Carmine)
172(i)-(iii)
Iron Oxides
50mg/kg
95
Page | 153
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
(3)
Codex GSFA
961
338; 339(i)(iii);340(i)(iii); 341(i)(iii); 342(i),
(ii); 343(i)(iii);450(i) (iii), (v)(vii); 51(i),
(ii); 452(i)(v); 542
124
101(i),(ii)
954(i)-(iv)
960
955
220-225,
227,
228,539
110
(4)
Catatan
Neotame
Phosphates
10mg/kg
2200mg/kg
Ponceau 4R
(Cochineal Red
A)
Riboflavins
Saccharins
Steviol
Glycosides
Sucralose
(Trichlorogalactosu
crose)
Sulfites
500mg/kg
161
33
500mg/kg
200mg/kg
100mg/kg
95
144
26
120mg/kg
144
150mg/kg
44 &
140
Sunset Yellow
300mg/kg
95
FCF
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
161
Canned
fish
(i) Standard for Canned salmon - No Food Additive
Provision
(ii) Standard for Canned shrimps or prawns
(iii) Standard for Canned tuna and bonito
(iv) Standard for Crab meat
(v) Standard for Canned sardines and sardine-type
products
(vi) Standard for Canned finfish
Standard for canned shrimps or prawns
INS
Additive
Max. Level
Colours
The following colours may be added at the level
provided for in the standard for the purpose of
restoring colour lost in processing:
102
Tartrazine
30 mg/kg in
the final
110
Sunset Yellow FCF
product,
123
Amaranth
singly or in
124
Ponceau 4R
(Cochineal Red A)
combination
Sequestrant
385
Calcium disodium
EDTA
Acidity Regulator
330
Citric acid
338
Orthophosphoric acid
INS
250 mg/kg
GMP
850 mg/kg
Standard for canned tuna and bonito
Additive
Max. Level
(i) 9.0 Fish and fish products, including molluscs,
crustaceans, and echinoderms
(ii) 9.4 Fully preserved including canned or fermented fish and
fish products including molluscks crustaceans and
echinoderms
9.0 Fish and fish products, including molluscs, crustaceans,
and echinoderms
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
9.4 Fully preserved including canned or fermented fish and
fish products including molluscks crustaceans and
echinoderms
INS
Additive
Max. Level
Notes
950
Acesulfame
200mg/kg
144 &
Potassium
188
951
Aspartame
300mg/kg
144 &
191
962
Aspartame200mg/kg
113
Acesulfame
Salt
133
Brilliant Blue FCF
500mg/kg
320
Butylated
200mg/kg
15 &
Hydroxyanisole
180
321
Butylated
200mg/kg
15 &
Hydroxytoluene
180
161g
Canthaxanthin
15mg/kg
150c
Caramel III –
500mg/kg
50
Ammonia
Caramel
150d
Caramel IV –
30000mg/k
95
Sulfite
g
Page | 154
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
Thickening or Gelling Agents (for use in
packing media only)
400
Alginic acid
401
Sodium alginate
402
Potassium alginate
404
Calcium alginate
406
Agar
407
Carrageenan and its
Na, K, and NH4 salts
GMP
(including furcelleran)
407a
Processed Eucheuma
Seaweed (PES)
410
Carob bean gum
412
Guar gum
413
Tragacanth gum
415
Xanthan gum
440
Pectins
466
Sodium
carboxymethylcellulose
Modified Starches
1401
Acid treated starches
(including white and
yellow dextrins)
1402
Alkaline treated
starches
GMP
1404
Oxidized starches
1410
Monostarch phosphate
1412
Distarch phosphate,
esterified
1414
Acetylated distarch
phosphate
1413
Phosphated distarch
phosphate
1420
Starch acetate
1422
Acetylated distarch
adipate
1440
Hydroxypropyl starch
1442
Hydroxypropyl starch
phosphate
Acidity Regulators
260
Acetic acid
GMP
270
Lactic acid, L-, D-, and
DL330
Citric acid
Natural Flavours
Spice oils
GMP
Spice extracts
Smoke flavours
(Natural smoke
solutions and extracts)
For Canned Tuna and Bonito Only
Acidity Regulators
450
Disodium diphosphate
10 mg/kg
expressed as
P2 O5 ,
(includes
natural
phosphate)
(3)
Codex GSFA
120
160a(ii)
160a(i),
a(iii),e,f
141(i),(ii)
385,386
143
163(ii)
132
172(i)-(iii)
961
338; 339(i)(iii);340(i)(iii); 341(i)(iii); 342(i),
(ii); 343(i)(iii);450(i) (iii), (v)(vii); 51(i),
(ii); 452(i)(v); 542
124
101(i),(ii)
954(i)-(iv)
960
955
220-225,
227,
228,539
110
Ammonia
Caramel
Carmines
Carotenes, Beta-,
Vegetable
Carotenoids
Chlorophylls And
141(i),(ii)
Chlorophyllins,
Copper
Complexes
Ethylene Diamine
Tetra Acetates
Fast Green FCF
Grape Skin
Extract
Indigotine (Indigo
Carmine)
Iron Oxides
Neotame
Phosphates
Ponceau 4R
(Cochineal Red
A)
Riboflavins
Saccharins
Steviol
Glycosides
Sucralose
(Trichlorogalactosu
crose)
Sulfites
(4)
Catatan
500mg/kg
500mg/kg
16
100mg/kg
95
500mg/kg
95
340mg/kg
21
100mg/kg
1500mg/kg
95
16
300mg/kg
50mg/kg
10mg/kg
2200mg/kg
95
161
33
500mg/kg
500mg/kg
200mg/kg
100mg/kg
95
144
26
120mg/kg
144
150mg/kg
44 &
140
Sunset Yellow
300mg/kg
95
FCF
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
Page | 155
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
Standard for canned crab meat
INS
Additive
Max. Level
Acidity Regulators
330
Citric acid
GMP
338
Orthophosphoric acid
10 mg/kg
expressed as
450
Disodium diphosphate
P2 O5, singly
or in
combination
(includes
natural
phosphate)
Sequestrant
385
Calcium disodium
250 mg/kg
EDTA
Flavour Enhancer
621
Monosodium glutam
GMPMonosodium glutamate
(3)
Codex GSFA
(4)
Catatan
GMP
Standard for canned sardines and sardine-type
products
INS
Additive
Max. Level
Thickening or Gelling Agents (for use in
packing media only)
400
Alginic acid
401
Sodium alginate
402
Potassium alginate
404
Calcium alginate
406
Agar
407
Carrageenan and its
Na, K, and NH4 salts
GMP
(including furcelleran)
407a
Processed Eucheuma
Seaweed (PES)
410
Carob bean gum
412
Guar gum
413
Tragacanth gum
415
Xanthan gum
440
Pectins
466
Sodium
carboxymethylcellulose
Modified Starches
1401
Acid treated starches
(including white and
yellow dextrins)
1402
Alkaline treated
starches
GMP
1404
Oxidized starches
1410
Monostarch phosphate
1412
Distarch phosphate,
esterified
1413
Phosphated distarch
phosphate
1414
Acetylated distarch
phosphate
1420
Starch acetate
1422
Acetylated distarch
adipate
1440
Hydroxypropyl starch
1442
Hydroxypropyl starch
Page | 156
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
phosphate
Acidity Regulators
260
Acetic acid
270
Lactic acid, L-, D-, and
DL330
Citric acid
Natural Flavours
Spice oils
Spice extracts
Smoke flavours
(Natural smoke
solutions and extracts)
(3)
Codex GSFA
(4)
Catatan
GMP
GMP
Standard for canned finfish
INS
Additive
Max. Level
Thickening or Gelling Agents (for use in packing
media only)
400
Alginic acid
401
Sodium alginate
402
Potassium alginate
404
Calcium alginate
406
Agar
407
Carrageenan and its
Na, K, and NH4 salts
GMP
(including furcelleran)
407a
Processed Eucheuma
Seaweed (PES)
410
Carob bean gum
412
Guar gum
413
Tragacanth gum
415
Xanthan gum
440
Pectins
466
Sodium
carboxymethylcellulose
Modified Starches
1401
Acid treated starches
(including white and
yellow dextrins)
1402
Alkaline treated
starches
GMP
1404
Oxidized starches
1410
Monostarch phosphate
1412
Distarch phosphate,
esterified
1414
Acetylated distarch
phosphate
1413
Phosphated distarch
phosphate
1420/
Starch acetate
1421
1422
Acetylated distarch
adipate
1440
Hydroxypropyl starch
1442
Hydroxypropyl starch
phosphate
Acidity Regulators
260
Acetic acid
GMP
270
Lactic acid, L-, D-, and
DL-
Page | 157
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
330
Citric acid
Natural Flavours
Spice oils
Spice extracts
Smoke flavours
(Natural smoke
solutions and extracts)
162
Fish paste
-
(3)
Codex GSFA
(4)
Catatan
GMP
(i) 9.0 Fish and fish products, including molluscs,
crustaceans, and echinoderms
(ii) 9.3 Semi-preserved fish and fish products, including
molluscs, crustaceans, and echinoderms
(iii) 9.3.4 Semi preserved fish and fish products including
molluscs crustaceans and echinoderms (e.g fish paste)
excluding products of food categories 9.3.1-9.3.3
9.0 Fish and fish products, including molluscs, crustaceans,
and echinoderms
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
9.3 Semi-preserved fish and fish products, including
molluscs, crustaceans, and echinoderms
INS
Additive
Max. Level
Notes
950
Acesulfame
200 mg/kg
144 &
Potassium
188
951
Aspartame
300 mg/kg
144 &
191
962
Aspartame200 mg/kg
113
Acesulfame Salt
210-213
Benzoates
2000 mg/kg
13 &
120
320
Butylated
200 mg/kg
15 &
Hydroxyanisole
180
321
Butylated
200 mg/kg
15 &
Hydroxytoluene
180
150c
Caramel III 30000
95
Ammonia
mg/kg
Caramel
150d
Caramel IV 30000
95
Sulfite Ammonia
mg/kg
Caramel
160a(i),
Carotenoids
100 mg/kg
95
a(iii), e,f
214,218
Hydroxybenzoate 1000 mg/kg
27
s, Para961
Neotame
10 mg/kg
161
200-203
Sorbates
1000 mg/kg
42
955
Sucralose
120 mg/kg
144
(Trichlorogalactos
ucrose)
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
9.3.4 Semi preserved fish and fish products including
molluscs crustaceans and echinoderms (e.g fish paste)
excluding products of food categories 9.3.1-9.3.3
INS
Additive
Max. Level
Notes
129
Allura Red AC
300mg/kg
120
Carmines
100mg/kg
Page | 158
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
160a(ii)
141(i),(ii)
163(ii)
132
172(i)-(iii)
338; 339(i)(iii);340(i) (iii); 341(i)(iii);342(i),(ii
); 343(i)(iii);
450(i)(iii),(v)(vii);451(i)
,(ii); 452(i)(v);542
124
Carotenes, beta-,
Vegetable
Chlorophylls and
Chlorophyllins,
copper
Complexes
Grape skin extract
Indigotine (Indigo
Carmine)
Iron oxides
Phosphates
(4)
Catatan
1000mg/kg
16
75mg/kg
95
1500mg/kg
300mg/kg
16
161
50mg/kg
2200mg/kg
95
33 &
193
Ponceau 4R
100mg/kg
(Cochineal Red
A)
101(i),(ii)
Riboflavins
300mg/kg
954(i)-(iv)
Saccharins
160mg/kg
144
110
Sunset Yellow
300mg/kg
FCF
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
163
Belacan
-
164
Fish sauce
-
Refer Regulation 162
(i) 12.0 Salts, spices, soups, sauces, salads, protein products
(ii) 12.6 Sauces and like products
(iii) 12.6.4 Clear sauces (e.g.fish sauce)
12.0 Salts, spices, soups, sauces, salads, protein products
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
INS
950
129
951
210-213
133
320
321
161g
150c
150d
120
12.6 Sauces and like products
Additive
Max. Level
Acesulfame
1000 mg/kg
Potassium
Allura Red AC
300 mg/kg
Aspartame
350 mg/kg
Benzoates
1000 mg/kg
Brilliant Blue FCF
100 mg/kg
Butylated
200 mg/kg
Hydroxyanisole
Butylated
100 mg/kg
Hydroxytoluene
Canthaxanthin
30 mg/kg
Caramel III 50000
Ammonia
mg/kg
Caramel
Caramel IV 30000
Sulfite Ammonia
mg/kg
Caramel
Carmines
500 mg/kg
Notes
188
191
13
15 &
130
15 &
130
Page | 159
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
160a(i),
a(iii), e,f
141(i),(ii)
472e
236
314
214,218
132
172(i)-(iii)
338; 339(i)(iii);340(i) (iii); 341(i)(iii);342(i),
(ii); 343(i)(iii);450(i)(iii),(v)-(vii);
451(i),(ii);
452(i)-(v);
542
124
Carotenoids
(4)
Catatan
500 mg/kg
Chlorophylls
100 mg/kg
Andchlorophyllins,
Copper
Complexes
Diacetyltartaric
10000
And Fatty Acid
mg/kg
Esters Of Glycerol
Formic Acid
200 mg/kg
Guaiac Resin
600 mg/kg
Hydroxybenzoates, 1000 mg/kg
ParaIndigotine (Indigo
300 mg/kg
Carmine)
Iron Oxides
75 mg/kg
Phosphates
2200 mg/kg
25
15
27
33
310
Ponceau 4R
(Cochineal Red A)
Propyl Gallate
200 mg/kg
101(i),(ii)
954(i)-(iv)
200-203
Riboflavins
Saccharins
Sorbates
350 mg/kg
160 mg/kg
1000 mg/kg
955
Sucralose
(Trichlorogalactosu
crose)
Sucroglycerides
450 mg/kg
42 &
127
127
10000
mg/kg
300 mg/kg
44
474
220225,227,
228,539
110
Sulfites
50 mg/kg
15 &
130
Sunset Yellow
300 mg/kg
FCF
319
Tertiary
200 mg/kg
15 &
Butylhydroquinone
130
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
12.6.4 Clear sauces (e.g.fish sauce)
INS
Additive
Max. Level
Notes
304,305
Ascorbyl esters
200mg/kg
10
961
Neotame
12mg/kg
432-436
Polysorbates
5000mg/kg
960
Steviol glycosides
350mg/kg
26
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
166
Cincalok
-
Refer Regulation 162
Page | 160
(1)
Food Reg. 1985
Reg. Title
166A Oyster
sauce
166B Oyster
flavoured
sauce
167 Fish ball or
fish cake
(2)
Codex Standard
(3)
Codex GSFA
-
Refer Regulation 164
-
Refer Regulation 164
-
(4)
Catatan
(i) 9.0 Fish and fish products, including molluscs,
crustaceans, and echinoderms
(ii) 9.2 Processed fish and fish products, including molluscs,
crustaceans, and echinoderms
(iii) 9.2.4 Cooked and/or fried fish and fish products, including
molluscs, crustaceans, and echinoderms
(iv) 9.2.4.1 Cooked fish and fish products
(v) 9.2.4.2 Cooked molluscs crustaceans and echinoderms
9.0 Fish and fish products, including molluscs, crustaceans,
and echinoderms
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
9.2 Processed fish and fish products, including molluscs,
crustaceans, and echinoderms
INS
Additive
Max. Level
Notes
950
Acesulfame
200 mg/kg
144 &
Potassium
188
951
Aspartame
300 mg/kg
144 &
188
150c
Caramel III 30000
Ammonia Caramel
mg/kg
150d
Caramel IV 30000
95
Sulfite ammonia
mg/kg
caramel
160a(i),
Carotenoids
100 mg/kg
95
a(iii), e, f
9.2.4 Cooked and/or fried fish and fish products, including
molluscs, crustaceans, and echinoderms
INS
Additive
Max. Level
300
Ascorbic Acid, LGMP
170(i)
Calcium Carbonate
GMP
297
Fumaric acid
GMP
504(i)
Magnesium Carbonate
GMP
528
Magnesium Hydroxide
GMP
504(ii)
Magnesium Hydroxide
GMP
Carbonate
296
Malic Acid, DlGMP
332(i)
Potassium Dihydrogen
GMP
Citrate
331(i)
Sodium Dihydrogen Citrate
GMP
365
Sodium Fumarates
GMP
333(iii)
Tricalcium Citrate
GMP
332(ii)
Tripotassium Citrate
GMP
331(iii)
Trisodium Citrate
GMP
INS
129
133
120
160a(ii)
9.2.4.1 Cooked fish and fish products
Additive
Max. Level
Allura Red AC
300mg/kg
Brilliant Blue FCF
100mg/kg
Carmines
500mg/kg
Carotenes, beta1000mg/kg
,Vegetable
Notes
95
95
95
Page | 161
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
141(i),(ii)
385,386
143
163(ii)
132
338; 339(i)(iii);340 (i)(iii); 341(i)(iii);342(i),
(ii); 343(i)(iii); 450(i)(iii),(v)(vii);4
51(i),(ii);
452(i)-(v);
542
124
101(i),(ii)
954(i)-(iv)
200-203
110
Chlorophylls and
Chlorophyllins,
copper
Complexes
Ethylene Diamine
Tetra Acetates
Fast Green FCF
Grape Skin
Extract
Indigotine (Indigo
Carmine)
Phosphates
Ponceau 4R
(Cochineal Red A)
Riboflavins
Saccharins
Sorbates
Sunset Yellow
FCF
(4)
Catatan
30mg/kg
62 &
95
50mg/kg
21
100mg/kg
500mg/kg
95
300mg/kg
95
2200mg/kg
33
500mg/kg
95
300mg/kg
500mg/kg
2000mg/kg
300mg/kg
95
161
42
95
9.2.4.2 Cooked molluscs crustaceans and
echinoderms
INS
Additive
Max. Level
Notes
129
Allura Red AC
250mg/kg
523
Aluminium
200mg/kg
6&
ammonium
250
sulfate
210-213
benzoates
2000mg/kg
13 &
82
133
Brilliant Blue FCF
100mg/kg
120
Carmines
250mg/kg
160a(ii)
Carotenes, Beta-,
1000mg/kg
Vegetable
163(ii)
Grape Skin
1000mg/kg
Extract
132
Indigotine (Indigo
250mg/kg
16
Carmine)
338; 339(i)- Phosphates
2200mg/kg
33
(iii);340(i)(iii); 341(i)(iii);342(i),
(ii); 343(i)(iii);450(i)(iii),(v)-(vii);
451(i),(ii);
452(i)-(v);
542
124
Ponceau 4R
250mg/kg
(Cochineal Red A)
101(i),(ii)
Riboflavins
300mg/kg
200-203
sorbates
2000mg/kg
42 &
Page | 162
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
220-225,
227,228,
539
110
168
Fish
keropok
-
(4)
Catatan
sulfites
150mg/kg
Sunset Yellow
FCF
250mg/kg
82
44
(i) 9.0 Fish and fish products, including molluscs,
crustaceans, and echinoderms
(ii) 9.2 Processed fish and fish products, including molluscs,
crustaceans, and echinoderms
(iii) 9.2.4 Cooked and/or fried fish and fish products, including
molluscs, crustaceans, and echinoderms
(iv) 9.2.4.1 Cooked fish and fish products
(v) 15.0 Ready-to-eat savouries
(vi) 15.3 Snacks-fish based
9.0 Fish and fish products, including molluscs, crustaceans,
and echinoderms
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
9.2 Processed fish and fish products, including molluscs,
crustaceans, and echinoderms
INS
Additive
Max. Level
Notes
950
Acesulfame
200 mg/kg
144 &
Potassium
188
951
Aspartame
300 mg/kg
144 &
188
150c
Caramel III 30000
Ammonia Caramel
mg/kg
150d
Caramel IV 30000
95
Sulfite ammonia
mg/kg
caramel
160a(i),
Carotenoids
100 mg/kg
95
a(iii), e, f
9.2.4 Cooked and/or fried fish and fish products, including
molluscs, crustaceans, and echinoderms
INS
Additive
Max. Level
300
Ascorbic Acid, LGMP
170(i)
Calcium Carbonate
GMP
297
Fumaric acid
GMP
504(i)
Magnesium Carbonate
GMP
528
Magnesium Hydroxide
GMP
504(ii)
Magnesium Hydroxide
GMP
Carbonate
296
Malic Acid, DlGMP
332(i)
Potassium Dihydrogen
GMP
Citrate
331(i)
Sodium Dihydrogen Citrate
GMP
365
Sodium Fumarates
GMP
333(iii)
Tricalcium Citrate
GMP
332(ii)
Tripotassium Citrate
GMP
331(iii)
Trisodium Citrate
GMP
INS
129
9.2.4.1 Cooked fish and fish products
Additive
Max. Level
Allura Red AC
300mg/kg
Notes
95
Page | 163
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
133
120
160a(ii)
141(i),(ii)
385,386
143
163(ii)
132
338; 339(i)(iii);340 (i)(iii); 341(i)(iii);342(i),
(ii); 343(i)(iii); 450(i)(iii),(v)(vii);4
51(i),(ii);
452(i)-(v);
542
124
101(i),(ii)
954(i)-(iv)
200-203
110
INS
950
951
901
321
902
150c
150d
903
961
338; 339(i)(iii);340(i)(iii); 341(i)(iii);
342(i),(ii);
343(i)-(iii);
450(i)(iii),(v)(vii);451(i),(
(4)
Catatan
Brilliant Blue FCF
Carmines
Carotenes, beta,Vegetable
Chlorophylls and
Chlorophyllins,
copper
Complexes
Ethylene Diamine
Tetra Acetates
Fast Green FCF
Grape Skin
Extract
Indigotine (Indigo
Carmine)
Phosphates
100mg/kg
500mg/kg
1000mg/kg
95
30mg/kg
62 &
95
50mg/kg
21
100mg/kg
500mg/kg
95
300mg/kg
95
2200mg/kg
33
Ponceau 4R
(Cochineal Red A)
Riboflavins
Saccharins
Sorbates
Sunset Yellow
FCF
500mg/kg
95
300mg/kg
500mg/kg
2000mg/kg
300mg/kg
95
161
42
95
15.0 Ready-to-eat savouries
Additive
Max. Level
Acesulfame
350 mg/kg
Potassium
Aspartame
500 mg/kg
Beeswax
GMP
Butylated
200 mg/kg
Hydroxytoluene
Candelilla Wax
GMP
Caramel III Ammonia
Caramel
Caramel IV Sulfite Ammonia
Caramel
Carnauba Wax
Neotame
Phosphates
95
Notes
188
191
3
15 &
130
3
10000
mg/kg
10000
mg/kg
200 mg/kg
32 mg/kg
2200 mg/kg
3
33
Page | 164
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
(4)
Catatan
ii); 452(i)(v);542
954(i)-(iv)
904
960
Saccharins
100 mg/kg
Shellac, Bleached
GMP
3
Steviol
170 mg/kg
26
Glycosides
955
Sucralose
1000 mg/kg
161
(Trichlorogalactosu
crose)
319
Tertiary
200 mg/kg
15 &
Butylhydroquinone
130
388,389
Thiodipropionates
200 mg/kg
46
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
15.3 Snacks-fish based
Additive
Max. Level
Notes
Carmines
200mg/kg
178
Cartenes beta
100mg/kg
vegetable
141(i),(ii) Chlorophylls and
350mg/kg
clorophyllins, copper
complexes
163(ii)
Grape skin extract
400mg/kg
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
INS
120
160a(ii)
169
-
Refer Regulation 163
170
Otak udang
petis or
heko
Pekasam
-
Refer Regulation 159
171
Egg
-
(i) 10.0 Eggs and egg products
(ii) 10.1 Fresh eggs
10.0 Eggs and egg products
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
INS
129
133
161g
150c
150d
120
160a(ii)
160a(i),
a(iii),e,f
143
163(ii)
132
172(i)-(iii)
124
10.1 Fresh eggs
Additive
Max. Level
Allura Red AC
100mg/kg
Brilliant Blue FCF
GMP
Canthaxanthin
GMP
Caramel III 20000
Ammonia
mg/kg
Caramel
Caramel IV 20000
Sulfite
mg/kg
Ammonia Caramel
Carmines
GMP
Carotenes, Beta-,
1000 mg/kg
Vegetable
Carotenoids
1000 mg/kg
Fast green FCF
Grape skin extract
Indigotine (Indigo
Carmine)
Iron Oxides
Ponceau 4R
GMP
1500 mg/kg
300 mg/kg
GMP
500 mg/kg
Notes
4
4
4
4
4
4
4
4
4
4
4&
161
4
4
Page | 165
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
101(i),(ii)
110
172
Liquid egg
-
(i)
(ii)
(iii)
(iv)
(Cochineal Red A)
Riboflavins
Sunset Yellow
FCF
(4)
Catatan
300mg/kg
GMP
4
4
10.0 Eggs and egg products
10.2 Egg products
10.2.1 Liquid egg products
10.2.2 Frozen egg products
10.0 Eggs and egg products
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
10.2 Egg products
Additive
Max. Level
Notes
Caramel IV - Sulfite
20000
161
Ammonia Caramel
mg/kg
160a(ii)
Carotenes, Beta-,
1000
Vegetable
mg/kg
243
Lauric Arginate Ethyl 200 mg/kg
Ester
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
INS
150d
INS
260
210-213
330
270
338; 339(i)(iii);340(i)(iii); 341(i)(iii);342(i),
(ii); 343(i)(iii);450(i)(iii),(v)-(vii);
451(i),(ii);
452(i)-(v);
542
262(i)
331(i)
325
200-203
1505
331(iii)
INS
260
330
270
10.2.1 liquid egg products
Additive
Max. Level
Acetic Acid,
GMP
Glacial
Benzoates
5000 mg/kg
Citric Acid
GMP
Lactic Acid, L-, DGMP
And DLPhosphates
4400mg/kg
Sodium Acetate
Sodium
Dihydrogen
Citrate
Sodium Lactate
Sorbates
Triethyl Citrate
Trisodium Citrate
Notes
13
33 &
67
GMP
GMP
GMP
5000mg/kg
2500mg/kg
GMP
10.2.2 Frozen egg products
Additive
Max. Level
Acetic Acid,
GMP
Glacial
Citric acid
GMP
Lactic acid,L-DGMP
and DL-
42
47
Notes
Page | 166
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
338; 339(i)(iii);340(i)(iii); 341(i)(iii);342(i),
(ii); 343(i)(iii);450(i)(iii),(v)-(vii);
451(i),(ii);
452(i)-(v);
542
262(i)
331(i)
325
200-203
331(iii)
173
Liquid egg
yolk
-
Phosphates
Sodium Acetate
Sodium
Dihydrogen
Citrate
Sodium Lactate
Sorbates
Trisodium Citrate
(4)
Catatan
1290mg/kg
33
GMP
GMP
GMP
1000 mg/kg
GMP
42
(i) 10.0 Eggs and egg products
(ii) 10.2 Egg products
(iii) 10.2.1 Liquid egg products
10.0 Eggs and egg products
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
10.2 Egg products
Additive
Max. Level
Notes
Caramel IV - Sulfite
20000
161
Ammonia Caramel
mg/kg
160a(ii)
Carotenes, Beta-,
1000
Vegetable
mg/kg
243
Lauric Arginate Ethyl 200 mg/kg
Ester
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
INS
150d
INS
260
210-213
330
270
338; 339(i)(iii);340(i)(iii); 341(i)(iii);342(i),
(ii); 343(i)(iii);450(i)(iii),(v)-(vii);
451(i),(ii);
452(i)-(v);
542
262(i)
331(i)
325
200-203
10.2.1 liquid egg products
Additive
Max. Level
Acetic Acid,
GMP
Glacial
Benzoates
5000 mg/kg
Citric Acid
GMP
Lactic Acid, L-, DGMP
And DLPhosphates
4400mg/kg
Sodium Acetate
Sodium
Dihydrogen
Citrate
Sodium Lactate
Sorbates
Notes
13
33 &
67
GMP
GMP
GMP
5000mg/kg
42
Page | 167
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
1505
331(iii)
174
175
Liquid egg
white
Dried
egg,dried
egg yolk
and dried
egg white
-
Triethyl Citrate
Trisodium Citrate
(4)
Catatan
2500mg/kg
GMP
47
Refer Regulation 173
(i) 10.0 Eggs and egg products
(ii) 10.2 Egg products
(iii) 10.2.3 Dried and/or heat coagulated egg products
10.0 Eggs and egg products
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
10.2 Egg products
Additive
Max. Level
Notes
Caramel IV - Sulfite
20000
161
Ammonia Caramel
mg/kg
160a(ii)
Carotenes, Beta-,
1000
Vegetable
mg/kg
243
Lauric Arginate Ethyl 200 mg/kg
Ester
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
INS
150d
10.2.3 Dried and/or heat coagulated egg products
INS
Additive
Max. Level
Notes
472e
Diacetyltartaric And
5000
Fatty Acid Esters Of
mg/kg
Glycerol
385,386
Ethylene Diamine
200mg/kg
21 & 47
Tetra
Acetates
200-203
Sorbates
1000
42
mg/kg
1505
Triethyl Citrate
2500
47
mg/kg
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
176
177
Reference
to egg as
food or as
ingredient
in food
Preserved
egg
-
-
-
(i) 10.0 Eggs and egg products
(ii) 10.3 Preserved eggs,including alkaline,salted and canned
eggs
10.0 Eggs and egg products
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
10.3 Preserved eggs,including alkaline,salted and canned
eggs
INS
Additive
Max. Level
Notes
150c
Caramel III 20000
4
Ammonia
mg/kg
Caramel
150d
Caramel IV 20000
Sulfite
mg/kg
Ammonia
Caramel
Page | 168
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
(3)
Codex GSFA
(4)
Catatan
338;339 (i)
Phosphates
1000mg/kg
33
-(iii);340(i)(iii);341(i)(iii); 342 (i),
(ii); 343(i)(iii); 450(i)(iii), (v)(vii);
451(i),(ii);
452(i)-(v);
542
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
178
179
Particular
labelling
requiremen
t of egg
General
standard
-
(i)
-
Standard for edible fats and oils not covered by
individual standards:
No additives are permitted in virgin or cold pressed oils
covered by this Standard.
(i) 2.0 Fats and oils and fats emulsions
2.0 Fats and oils and fats emulsions
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
Colours:
No colours are permitted in vegetable oils.
The following colours are permitted for the purpose of
restoring natural colour lost in processing or for the
purpose of standardizing colour, as long as the added
colour does not deceive or mislead the consumer by
concealing damage or inferiority or by making the
product appear to be of greater than actual value:
INS
100(i)
160a(ii)
160a(i)
160a(iii)
160e
160f
160b(i)
Additive
Curcumin
beta-Carotenes,
vegetable
beta-Carotenes,
synthetic
beta-Carotenes,
Blakeslea trispora
beta-apo-8’Carotenal
beta-apo-8’Carotenoic acid,
methyl or ethyl ester
Annatto extracts,
bixin-based
Max. Level
5 mg/kg
25 mg/kg
25 mg/kg
(Singly or in
combination)
10 mg/kg (as
bixin )
Flavours:
Natural flavours and their identical synthetic
equivalents and other synthetic flavours, except those
which are known to represent a toxic hazard.
Antioxidants:
INS
Additive
304
Ascorbyl Palmitate
305
Ascorbyl Stearate
307a
Max. Level
500 mg/kg
(Singly or in
combination
Tocopherol, d-alpha-
Page | 169
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
Tocopherol
concentrate, mixed
307c
Tocopherol, dl-alpha
310
Propyl gallate
319
Tertiary butyl
hydroquinone
(TBHQ)
320
Butylated
hydroxyanisole
(BHA)
Any combination of gallates,
BHA, BHT, and/or TBHQ
(3)
Codex GSFA
(4)
Catatan
307b
389
Dilauryl
thiodipropionate
Antioxidant synergists:
INS
Additive
330
Citric acid
331(i)
Sodium dihydrogen
citrate
331(iii) Trisodium citrate
384
Isopropyl citrates
472c
Citric and fatty acid
esters of glycerol
100 mg/kg
120mg/kg
175 mg/kg
200 mg/kg
but limits
above not to
be exceeded
200 mg/kg
Max. Level
GMP
GMP
GMP
100 mg/kg
(Singly or in
combination)
Anti-foaming agents (for oils and fats for
deepfrying):
INS
Additive
Max. Level
900a
Polydimethylsiloxane
10 mg/kg
180
Dripping
(i) Standard for Named Animal fats
-
Standard for Named Animal fats
Colours:
The following colours are permitted for the
purpose of restoring natural colour lost in
processing or for the purpose of standardizing
colour, as long as the added colour does not
deceive or mislead the consumer by concealing
damage or inferiority or by making the product
appear to be of greater than actual value:
INS
Additive
Max. Level
100(i)
Curcumin
5 mg/kg
160a(ii)
beta-Carotenes,
vegetable
25 mg/kg
160a(i)
beta-Carotenes,
25 mg/kg
synthetic
(Singly or in
combination)
160a(iii) beta-Carotenes,
Blakeslea trispora
160e
beta-apo-8’Carotenal
160f
beta-apo-8’Carotenoic acid,
methyl or ethyl ester
160b(i)
Annatto extracts,
10 mg/kg (as
bixin-based
bixin)
Antioxidants
Page | 170
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
304
305
Ascorbyl palmitate
Ascorbyl stearate
307a
307b
Tocopherol, d-alphaTocopherol
concentrate, mixed
307c
Tocopherol, dl-alpha
310
Propyl gallate
319
Tertiary butyl
hydroquinone
(TBHQ)
320
Butylated
hydroxyanisole
(BHA)
321
Butylated
hydroxytoluene
(BHT)
Any combination of gallates,
BHA, BHT, or TBHQ
Antioxidant synergists
330
Citric acid
331(i)
Sodium dihydrogen
citrate
331(iii)
Trisodium citrate
384
Isopropyl citrates
472c
Citric and fatty acid
esters of glycerol
181
Suet
Regulation 180
182
Lard
Regulation 180
183
RBD palm
stearin
(3)
Codex GSFA
(4)
Catatan
500 mg/kg
(Singly or in
combination)
300 mg/kg
(Singly or in
combination)
100 mg/kg
120 mg/kg
175 mg/kg
75 mg/kg
200 mg/kg
but limits
above not to
be exceeded
GMP
GMP
GMP
100 mg/kg
(Singly or in
combination)
-
(i) Standard for named vegetable oils
Standard for named vegetable oils
INS
Additive
Max. Level
No food additives are permitted in virgin or cold
pressed oils
Flavours:
Natural flavours and their identical synthetic
equivalents, and other synthetic flavours, except
those which are known to represent a toxic
hazard.
Antioxidants:
INS
Additive
Max. Level
304
Ascorbyl palmitate
500 mg/kg
(Singly or in
305
Ascorbyl stearate
combination)
307a
Tocopherol, d-alpha300 mg/kg
(Singly or in
307b
Tocopherol
combination)
concentrate, mixed
307c
Tocopherol, dl-alpha
310
Propyl gallate
100 mg/kg
319
Tertiary butyl
120 mg/kg
hydroquinone (TBHQ)
320
Butylated
175 mg/kg
Page | 171
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
(3)
Codex GSFA
(4)
Catatan
hydroxyanisole (BHA)
Butylated
75 mg/kg
hydroxytoluene (BHT)
Any combination of gallates, BHA, BHT, or TBHQ
not to exceed 200 mg/kg within individual limits
389
Dilauryl
200 mg/kg
thiodiproprionate
Antioxidant synergists
330
Citric acid
GMP
331(i)
Sodium dihydrogen
GMP
citrate
331(iii) Trisodium citrate
GMP
384
Isopropyl citrates
100 mg/kg
(Singly or in
472c
Citric and fatty acid
combination)
esters of glycerol
Anti-foaming agents (for oils and fats for
deepfrying)
900a
Polydimethylsiloxane
10 mg/kg
321
184
185
NBD palm
stearin
Margarine
Refer Regulation 183
-
(i) Standard for Fat spreads and blended spreads:
Only those food additive classes listed below are
technologically justified and may be used in products
covered by this Standard. Within each additive class
only those food additives listed below, or referred to,
may be used and only for the functions, and within the
limits, specified.
Additive Functional Classes:
a. Acidity regulators
b. Antifoaming agents
c. Antioxidants
d. Colours
e. Emulsifiers
f. Flavour enhancers
g. Packing gases
h. Preservatives
i. Stabilizers
j. Thickeners
Acidity regulators, antifoaming agents, antioxidants,
colours, emulsifiers, flavour enhancers, packing gases,
preservatives, stabilizers and thickeners used in
accordance with Table 3 of the GSFA are acceptable
for use in foods conforming to this Standard.
INS
Additive
Acidity Regulators
262(ii)
Sodium diacetate
334; 335(i), Tartrates
(ii); 336(i),
(ii); 337
Max. Level
1,000mg/kg
100 mg/kg
(as tartaric
acid)
Page | 172
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
338; 339(i), Phosphates
(ii), (iii);
340(i), (ii),
(iii); 341(i),
(ii), (iii);
342(i), (ii);
343(i), (ii),
(iii); 450(i),
(ii), (iii), (v),
(vi); (vii),
451(i), (ii);
452(i), (ii),
(iii), (iv), (v);
542
Antifoaming Agents
900a
Polydimethylsilox
ane
Antioxidants
304, 305
Ascorbyl esters
307a
384
385, 386
Tocopherol, dalphaTocopherol
concentrate,
mixed
Tocopherol, dlalpha
Propyl gallate
Tertiary
butylhydroquinon
e
Butylated
hydroxyanisole
Butylated
hydroxytoluene
Isopropyl citrates
EDTAs
388, 389
Thiodipropionates
307b
307c
310
319
320
321
Colours
100(i)
101(i),
(ii)
120
150b
150c
150d
(3)
Codex GSFA
(4)
Catatan
1,000 mg/kg
(as
Phosphorus)
10 mg/kg
(frying
purposes,
only)
500 mg/kg
(as ascorbyl
stearate)
500 mg/kg
(Singly or in
combination)
200 mg/kg
(fat or oil
basis) singly
or in
combination.
100 mg/kg
100 mg/kg
(as
anhydrous
calcium
disodium
EDTA)
200 mg/kg
(as
thiodipropion
ic acid)
Curcumin
Riboflavins
10 mg/kg
300 mg/kg
Carmines
Caramel II - sulfite
caramel
Caramel III-ammonia
caramel
Caramel IV - sulfite
ammonia caramel
500 mg/kg
500 mg/kg
500 mg/kg
500 mg/kg
Page | 173
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
160a(ii)
beta-Carotenes,
(vegetable)
160a(i)
beta-Carotenes
(synthetic)
160a(iii) beta-Carotenes
(Blakeslea trispora)
160e
beta-apo-8’Carotenal
160f
beta-apo-8’Carotenoic acid,
methyl or ethyl ester
160b(i)
Annatto extracts,
bixin-based
Emulsifiers
432,
Polysorbates
433,
434,
435,
436
472e
Diacetyltartaric and
fatty acid esters of
glycerol
473
Sucrose esters of
fatty acids
474
Sucroglycerides
475
476
477
479
Polyglycerol esters
of fatty acids
Polyglycerol esters
of interesterified
ricinoleic acid
Propylene glycol
esters of fatty acids
Thermally oxidized
soya bean oil
interacted with
mono- and
diglycerides of fatty
acids)
481(i),
482(i)
Stearoyl-2-lactylates
484
Stearyl citrate
(3)
Codex GSFA
(4)
Catatan
1000 mg/kg
35 mg/kg
singly or in
combination
100 mg/kg
(as bixin)
10,000
mg/kg (singly
or in
combination)
10,000
mg/kg
10,000
mg/kg
10,000
mg/kg
5,000 mg/kg
4,000 mg/kg
20,000
mg/kg
5,000 mg/kg
(in fat
emulsions for
frying or
baking
purpose,
only).
10,000
mg/kg (singly
or in
combination)
100 mg/kg
(fat or oil
basis)
10,000
mg/kg (singly
or in
combination)
491,
Sorbitan esters of
492,
fatty acids
493,
494,
495
Flavours
Natural flavouring substances and artificial
flavouring substances
Preservatives
200,
Sorbates
2,000 mg/kg
201,
(singly or in
202,
combination
203
(as sorbic
Page | 174
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
(3)
Codex GSFA
(4)
Catatan
acid))
1,000 mg/kg
(singly or in
combination
(as benzoic
acid))
If used in combination, the combined use shall
not exceed 2000 mg/kg of which the benzoic acid
portion shall not exceed 1000 mg/kg.
Stabilizers and Thickeners
405
Propylene glycol
3,000 mg/kg
alginate
210,
211,
212,
213
186
Fat spread
Benzoates
(i) Standard for Dairy fat spreads
(ii) Standard for fat spreads and blended spreads
Standard for Dairy fat spreads
Only those additive functional classes indicated as
technologically justified in the table below may be
used for the product categories specified. Within
each additive class, and where permitted according
to the table, only those food additives listed below
the table may be used and only within the functions
and limits specified.
Additive
functional
class:
Acids
Acidity
regulators
Anticaking
agents
Antifoaming
agents
Antioxidants
Bleaching
agents
Bulking
agents
Carbonating
agents
Colours
Colour
retention
agents
Emulsifiers
Firming
agents
Flavour
enhancers
Foaming
agents
Gelling
agents
Humectants
Preservatives
Propellants
Raising
Justified use in dairy fat
spreads:
<70% milk fat ≥ 70% milk
content*
fat content
X
X
X
X
-
-
X
X
X
-
X
-
-
-
-
-
X
-
X
-
X
-
-
X
-
-
-
-
-
X
X
-
X
X
-
Page | 175
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
(3)
Codex GSFA
(4)
Catatan
agents
Sequestrants
Stabilizers
X
Thickeners
X
* The application of GMP in the use of emulsifiers,
stabilizers, thickeners and flavour enhancers
includes consideration of the fact that the amount
required to obtain the technological function in the
product decreases with increasing fat content,
fading out at fat content about 70%.
INS
Additive
Colours
100(i)
Curcumin
160a(i) Carotenes, beta(synthetic)
160a(i) Carotenes, beta(synthetic)
160a(iii) Carotenes, beta(Blakeslea trispora)
160e
Carotenal, beta-apo-8’160f
Carotenoic acid, ethyl
ester, beta-apo-8'160b(i) Annatto extracts, bixin
based
Emulsifiers
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
471
Mono- and diglycerides of fatty acids
472a
Acetic and fatty acid
esters of glycerol
472b
Lactic and fatty acid
esters of glycerol
472c
Citric and fatty acid
esters of glycerol
472e
Diacetyltartaric and
fatty acid esters of
glycerol
473
Sucrose esters of fatty
acids
474
Sucroglycerides
475
Polyglycerol esters of
fatty acids
Max. Level
5 mg/kg
35 mg/kg,
singly or in
combination
20 mg/kg
10000 mg/kg,
singly or in
combination
(Dairy fat
spreads for
baking
purposes only
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
10000 mg/kg
10000 mg/kg,
dairy fat
spreads for
baking
purposes
only.
10000 mg/kg,
dairy fat
spreads for
baking
purpose only
5000 mg/kg
Page | 176
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
476
Polyglycerol esters of
interesterified ricinoleic
acid
481(i)
Sodium stearoyl
lactylate
482(i)
Calcium stearoy
lactylate
491
Sorbitan monostearate
492
Sorbitan tristearate
493
Sorbitan monolaurate
494
Sorbitan monooleate
495
Sorbitan
monopalmitate
Preservatives
200
Sorbic acid
201
Sodiu sorbate
202
Potassium sorbate
203
Calcium sorbate
Stabilizers/thickeners
340(i)
Potassium dihydrogen
phospha e
340(ii)
Dipotassi m hydrogen
phosphate
340(iii) Tripotassium
phosphate
341(i)
Monocalcium
dihydrogen phosphate
341(ii)
Calcium hydrogen
phosphate
341(iii) Tricalcium phosphate
450(i)
Disodium diposphate
400
Alginic acid
401
Sodium alginate
402
Potassium alginate
403
Ammonium alginate
404
Calcium alginate
406
Agar
405
Propylene glicol
alginate
Carrageenan
407
407a
410
Processed euchema
seaweed (PES)
Carob bean gum
(3)
Codex GSFA
(4)
Catatan
4000 mg/kg
10000 mg/kg,
singly or in
combination
10000 mg/kg,
singly or in
combination
2000 mg/kg,
singly or in
combination
(as sorbic
acid) for fat
contents <
59% and
1000 mg/kg
singly or in
combination
(as sorbic
acid) for fat
contents ≥
59%
880 mg/kg,
singly or in
combination,
as
phosphorous
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
3000 mg/kg
Limited by
GMP
Limited by
GMP
Limited by
Page | 177
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
412
Guar gum
413
Tragacanth gum
414
415
Gum arabic (Acacia
gum)
Xanthan gum
418
Gellan gum
422
Glycerol
440
Pectins
460(i)
460(ii)
Microcrystalline
cellulose (Cellulose gel)
Powdered cellulose
461
Methyl cellulose
463
Hydroxypropyl cellulose
464
Hydroxypropyl methyl
cellulose
Methyl ethyl cellulose
465
466
500(i)
500(ii)
Sodium carboxymethyl
cellulose (cellulose
gum)
Sodium carbonate
1400
Sodium hydrogen
carbonate
Sodium
sesquicarbonate
Dextrin, roasted starch
1401
Acid-treated starch
1402
Alkaline-treated starch
1403
Bleached starch
1404
Oxidized starch
1405
1410
Starches, enzyme
treated
Monostarch phosphate
1412
Distarch phosphate
1413
Phosphated distarch
phosphate
Acetylated distarch
phosphate
Starch acetate
500(iii)
1414
1420
1422
Acetylated distarch
adipate
(3)
Codex GSFA
(4)
Catatan
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Page | 178
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
1440
Hydroxypropyl starch
1442
Hydroxypropyl distarch
phosphate
Acidity regulators
325
Sodium lactate
326
Potassium lactate
327
Calcium lactate
329
Magnesium lactate (DL-)
331(i)
Sodium dihydrogen
citrate
Disodium
monohydrogen citrate
Tartaric acid (L(+)-)
Monosodium tartrate
Sodium L (+)-tartrate
Monopotassium tartrate
Dipotassium tartrate
Potassium sodium
L(+)-tartrate
Disodium hydrogen
phosphate
Trisodium phosphate
331(ii)
334
335 (i)
335 (ii)
336 (i)
336 (ii)
337
339 (ii)
339
(iii)
338
524
526
Phosphoric acid
Sodium hydroxide
Calcium hydroxide
Antioxidants
304
Ascorbyl palpitate
305
Ascorbyl stearate
307a
310
Tocopherols
Propyl gallate
(3)
Codex GSFA
(4)
Catatan
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
5000 mg/kg,
singly or in
combination
as tartaric
acid
880 mg/kg,
singly or in
combination
as
phosphorous
Limited by
GMP
Limited by
GMP
500 mg/kg, as
ascorbyl
stearate
500 mg/kg
200 mg/kg,
singly or in
combination:
Butylated
Hydroxyanisole
(INS 320),
Butylated
Hydroxytoluene
(INS 321), and
Propyl Gallate
(INS 310) as a
combined
maximum level
of 200 mg/kg on
a fat or oil
basis. May be
used only in
dairy fat
spreads
intended for
cooking
purposes.
Page | 179
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
320
Butylated
hydroxyanisole
321
Butylated
hydroxytoluene
Anti-foaming agents
900a
Polydimethylsiloxane
Flavour enhancers
627
Disodium 5’-guanylate
628
Dipotassium 5’guanylate
(3)
Codex GSFA
(4)
Catatan
200 mg/kg,
singly or in
combination:
Butylated
Hydroxyanisol
e (INS 320),
Butylated
Hydroxytolue
ne (INS 321),
and Propyl
Gallate (INS
310) as a
combined
maximum
level of 200
mg/kg on a
fat or oil
basis. May be
used only in
dairy fat
spreads
intended for
cooking
purposes.
75 mg/kg,
singly or in
combination:
Butylated
Hydroxyanisol
e (INS 320),
Butylated
Hydroxytolue
ne (INS 321),
and Propyl
Gallate (INS
310) as a
combined
maximum
level of 200
mg/kg on a
fat or oil
basis. May be
used only in
dairy fat
spreads
intended for
cooking
purposes.
10 mg/kg in
dairy fat
spreads for
frying
purposes,
only.
Limited by
GMP
Limited by
GMP
Page | 180
(1)
Food Reg. 1985
Reg. Title
187 Vanaspati
(2)
Codex Standard
(3)
Codex GSFA
(4)
Catatan
-
(i) 2.0 Fats and oils, and fat emulsions
(ii) 2.1 Fats and oils essentially free from water – No Food
Additive Provision
(iii) 2.1.2 Vegetable oils and fats
2.0 Fats and oils and fats emulsions
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
INS
304,305
320
321
160a(ii)
160a(i),
a(iii),e,f
472e
314
384
900a
432-436
310
477
484
319
388,389
188
General
standard
for edible
oil
(i) Standard for Named vegetable oils
Standard for Named Vegetable Oils
No food additives are permitted in virgin or cold
pressed oils
Flavours
Natural flavours and their identical synthetic
equivalents, and other synthetic flavours, except
those which are known to represent a toxic hazard.
Antioxidants
INS
Additive
304
Ascorbyl palmitate
305
Ascorbyl stearate
307a
307b
307c
310
Tocopherol, d-alphaTocopherol
concentrate, mixed
Tocopherol, dl-alpha
Propyl gallate
Max. Level
500 mg/kg
(Singly or in
combination)
300 mg/kg
(Singly or in
combination)
2.1.2 Vegetable oils and fats
Additive
Max. Level
Ascorbyl Esters
500mg/kg
Butylated
200mg/kg
Hydroxyanisole
Butylated
200mg/kg
Hydroxytoluene
Carotenes, Beta-,
1000mg/kg
Vegetable
Carotenoids
25mg/kg
Diacetyltartaric
And
Fatty Acid Esters
Of Glycerol
Guaiac resin
Isopropyl Citrates
Polydimethylsiloxa
ne
Polysorbates
Propyl Gallate
10000mg/k
g
Propylene Glycol
Esters Of Fatty
Acids
Stearyl Citrate
Tertiary
Butylhydroquinone
Thiodipropionates
10000mg/k
g
Notes
10
15 &
130
15 &
130
232
1000mg/kg
200mg/kg
10mg/kg
5000mg/kg
200mg/kg
GMP
200mg/kg
102
15 &
130
15 &
130
46
200mg/kg
(i) 2.0 Fats and oils, and fat emulsions
(ii) 2.1 Fats and oils essentially free from water – No Food
Additive Provision
(iii) 2.1.2 Vegetable oils and fats
2.0 Fats and oils and fats emulsions
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
INS
304,305
320
321
160a(ii)
160a(i),
a(iii),e,f
2.1.2 Vegetable oils and fats
Additive
Max. Level
Ascorbyl Esters
500mg/kg
Butylated
200mg/kg
Hydroxyanisole
Butylated
200mg/kg
Hydroxytoluene
Carotenes, Beta-,
1000mg/kg
Vegetable
Carotenoids
25mg/kg
Notes
10
15 &
130
15 &
130
232
100 mg/kg
Page | 181
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
(3)
Codex GSFA
319
Tertiary butyl
120 mg/kg
hydroquinone
(TBHQ)
320
Butylated
175 mg/kg
hydroxyanisole (BHA)
321
Butylated
75 mg/kg
hydroxytoluene (BHT)
Any combination of gallates, BHA, BHT, or TBHQ
not to exceed 200 mg/kg within individual limits
389
Dilauryl
200 mg/kg
thiodiproprionate
Antioxidant synergists
330
Citric acid
GMP
331(i)
Sodium dihydrogen
GMP
citrate
331(iii)
Trisodium citrate
GMP
384
Isopropyl citrates
100 mg/kg
(Singly or in
472c
Citric and fatty acid
combination)
esters of glycerol
Anti-foaming agents (for oils and fats for
deepfrying)
900a
Polydimethylsiloxane
10 mg/kg
189
Cooking oil
(i)
Standard for Named Vegetable Oils
472e
314
384
900a
432-436
310
477
484
319
388,389
(4)
Catatan
Diacetyltartaric
And
Fatty Acid Esters
Of Glycerol
Guaiac resin
Isopropyl Citrates
Polydimethylsiloxa
ne
Polysorbates
Propyl Gallate
10000mg/k
g
Propylene Glycol
Esters Of Fatty
Acids
Stearyl Citrate
Tertiary
Butylhydroquinone
Thiodipropionates
10000mg/k
g
1000mg/kg
200mg/kg
10mg/kg
5000mg/kg
200mg/kg
GMP
200mg/kg
200mg/kg
102
15 &
130
15 &
130
46
-
Standard for Named Vegetable Oils
No food additives are permitted in virgin or cold
pressed oils
Flavours
Natural flavours and their identical synthetic
equivalents, and other synthetic flavours, except
those which are known to represent a toxic hazard.
Antioxidants
INS
Additive
304
Ascorbyl palmitate
305
Ascorbyl stearate
307a
307b
Max. Level
500 mg/kg
(Singly or in
combination)
300 mg/kg
(Singly or in
combination)
Tocopherol, d-alphaTocopherol
concentrate, mixed
307c
Tocopherol, dl-alpha
310
Propyl gallate
100 mg/kg
319
Tertiary butyl
120 mg/kg
hydroquinone
(TBHQ)
320
Butylated
175 mg/kg
hydroxyanisole (BHA)
321
Butylated
75 mg/kg
hydroxytoluene (BHT)
Any combination of gallates, BHA, BHT, or TBHQ
not to exceed 200 mg/kg within individual limits
389
Dilauryl
200 mg/kg
thiodiproprionate
Antioxidant synergists
330
Citric acid
GMP
331(i)
Sodium dihydrogen
GMP
citrate
331(iii)
Trisodium citrate
GMP
Page | 182
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
(3)
Codex GSFA
(4)
Catatan
384
472c
Isopropyl citrates
100 mg/kg
(Singly or in
Citric and fatty acid
combination)
esters of glycerol
Anti-foaming agents (for oils and fats for
deepfrying)
900a
Polydimethylsiloxane
10 mg/kg
190
191
192
193
194
195
196
197
198
199
200
201
Refined
coconut oil
Unrefined
coconut oil
Corn oil
Cottonseed
oil
Groundnut
oil peanut
oil or
arachis oil
Mustard
seed oil
RBD palm
oil
NBD palm
oil
RBD palm
olein
NBD palm
olein
RBD palm
kernel oil
Olive oil
Refer Regulation 189
-
Refer Regulation 189
-
Refer Regulation 189
Refer Regulation 189
-
Refer Regulation 189
-
Refer Regulation 189
-
Refer Regulation 189
-
Refer Regulation 189
-
Refer Regulation 189
-
Refer Regulation 189
-
Refer Regulation 189
-
(i) Standard for Olive Oils and Olive Pomance Oils
-
Virgin olive oils
No additives are permitted in these products.
Refined olive oil, olive oil, refined olive-pomace oil
and olive-pomace oil
The addition of alpha-tocopherols (d-alpha tocopherol
(INS 307a); mixed tocopherol concentrate (INS 307b);
dl-alpha-tocopherol (INS 307c)) to the above products
is permitted to restore natural tocopherol lost in the
refining process. The concentration of alpha-tocopherol
in the final product shall not exceed 200 mg/kg.
202
203
204
205
206
207
208
Rice bran
oil
Rapeseed
oil or toria
oil
Safflower
seed oil
Sesame
seed oil or
gingerly oil
Soya bean
oil
Sunflower
seed oil
Particular
Refer Regulation 189
-
Refer Regulation 189
-
Refer Regulation 189
-
Refer Regulation 189
-
Refer Regulation 189
-
Refer Regulation 189
-
-
Page | 183
(1)
Food Reg. 1985
Reg. Title
Labelling
requiremen
t of edible
fat and
edible oil
209 Vegetable
(2)
Codex Standard
(3)
Codex GSFA
(4)
Catatan
-
(i) 4.0 Fruits and vegetables (including mushrooms and fungi,
roots and tubers, pulses and legumes, and aloe vera),
seaweeds, and nuts and seeds
(ii) 4.2 Vegetables (including mushrooms and fungi, roots and
tubers, pulses and legumes, and aloe vera), seaweeds,
and nuts and seeds
4.0 Fruits and vegetables (including mushrooms and fungi,
roots and tubers, pulses and legumes, and aloe vera),
seaweeds, and nuts and seeds
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4. 2 Vegetables (including mushrooms and fungi, roots and
tubers, pulses and legumes, and aloe vera), seaweeds, and
nuts and seeds
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
210
Fresh
vegetable
(i)
General Std for Edible fungi and fungus
products
(ii) Std for fresh fungus “Chanterelle” - No Food
Additive (FA) Provision
(iii) Standard for unshelled pistachio nuts - No Food
Additive Provision
(iv) Standard for certain pulses - No Food Additive
Provision
(v) Standard for nopal– No Food Additive Provision
(vi) Standard for prickly pear – No Food Additive
Provision
(vii) Standard for baby corn – No Food Additive
Provision
(viii) Standard for avocado – No Food Additive
Provision
(ix) Standard for peanuts – No Food Additive
Provision
(x) Standard for ginger – No Food Additive
Provision
(xi) Standard for tannia – No Food Additive
Provision
(xii) Standard for asparagus – No Food Additive
Provision
(xiii) Standard for sweet cassava – No Food Additive
Provision
(xiv) Standard for tomatoes – No Food Additive
Provision
General Standard for Edible fungi and
Fungus Products
Additive
Max. Level
Acetic acid
Not limited except as provided
for below in respect of Pickled
Lactic acid
Fungi and Sterilized Fungi
Citric acid
Ascorbic acid
Acetic
20 g/kg in Pickled Fungi
Lactic acid
5 g/kg singly or in combination
in Sterilized fungi
Citric acid
(i) 4.0 Fruits and vegetables (including mushrooms and fungi,
roots and tubers, pulses and legumes, and aloe vera),
seaweeds, and nuts and seeds
(ii) 4.2 Vegetables (including mushrooms and fungi, roots and
tubers, pulses and legumes, and aloe vera), seaweeds,
and nuts and seeds
(iv) 4.2.1 Fresh vegetables (including mushrooms and fungi,
roots and tubers, pulses and legumes and aloe vera),
seaweeds, and nuts and seeds – No Food Additive
Provision
(iii) 4.2.1.1 Untreated fresh vegetables (including mushrooms
and
fungi, roots and tubers, pulses and legumes, and
aloe vera), seaweeds, and nuts and seeds.
(iv) 4.2.1.2 Surface-Treated Fresh Vegetables (Including
Mushrooms and Fungi, Roots And Tubers, Pulses And
Legumes, and Aloe Vera), seaweeds, and nuts and seeds
(v) 4.2.1.3 Peeled, cut or shredded fresh vegetable (including
mushrooms and fungi,roots and tubers,pulses and
legumes and aloe vera), seaweeds and nuts seeds
4.0 Fruits and vegetables (including mushrooms and fungi,
roots and tubers, pulses and legumes, and aloe vera),
seaweeds, and nuts and seeds
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4. 2 Vegetables (including mushrooms and fungi, roots
and tubers, pulses and legumes, and aloe vera), seaweeds,
and nuts and seeds
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.2.1.1 Untreated Fresh Vegetables (Including Mshrooms
And Fungi, Roots And Tubers,Pulses And Legumes
[(Including Soybeans)]and Aloe vera),Seaweeds, And Nuts
And Seeds
INS
Additive
Max. Level
Notes
260
Acetic acid,glacial
GMP
262 &
263
Page | 184
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
300
330
Ascorbic acid LCitric Acid
270
Lactic Acid, L-, DAnd DL
(4)
Catatan
500 mg/kg
GMP
GMP
262
262 &
264
262 &
264
4.2.1.2 Surface-Treated Fresh Vegetables (Including
Mushrooms And Fungi, Roots And Tubers,Pulses And
Legumes, And Aloe Vera),Seaweeds, And Nuts And Seeds
INS
Additive
Max. Level
Notes
901
Beeswax
GMP
79
902
Candelilla wax
GMP
79
120
Carmines
500mg/kg
4 & 16
903
Carnauba Wax
400mg/kg
79
160a(i),
Carotenoids
500mg/kg
4,16 &
a(iii),e,f
161
455(iii)
Glycerol Ester Of
110mg/kg
Wood
Rosin
243
Lauric Arginate
200mg/kg
Ethyl Ester
905c(i)
Microcrystalline
50mg/kg
Wax
338; 339(i)- Phosphates
1760mg/kg
16 &
(iii);340(i)33
(iii); 341(i)(iii);342(i),
(ii); 343(i)(iii);450(i)(iii),(v)-(vii);
451(i), (ii);
452(i)-(v);
542
101(i),(iii)
Riboflavins
300mg/kg
4 & 16
904
Shellac, Bleached
GMP
79
110
Sunset yellow
300mg/kg
4 & 16
FCF
4.2.1.3 Peeled,cut or shredded fresh vegetable(including
mushrooms and fungi,roots and tubers,pulses and
legumes and aloe vera),seaweeds and nuts seeds
INS
Additive
Max. Level
Notes
243
Lauric
200mg/kg
Arginate
Ethyl
Ester
338; 339(i)-(iii);
Phosphates
5600mg/kg
33 &
340(i)-(iii); 341
76
(i)-(iii);342(i),(ii);
343(i)-(iii); 450
(i)-(iii), (v)-(vii);
451(i),(ii); 452
(i)-(v);542
220-225, 227,
Sulfites
50mg/kg
44, 76
228,
& 136
539
211
Dried or
dehydrated
vegetable
(i) General Standard for Edible fungi and fungus
products
(ii) Standard for dried edible fungi - No Food Additive
(i) 4.0 Fruits and vegetables (including mushrooms and fungi,
roots and tubers, pulses and legumes, and aloe vera),
seaweeds, and nuts and seeds
Page | 185
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
Provision
(iii) Standard for ginseng products - No Food Additive
Provision
(ii) 4.2 Vegetables (including mushrooms and fungi, roots and
tubers, pulses and legumes, and aloe vera), seaweeds,
and nuts and seeds
(iii) 4.2.2 Processed vegetables (including mushrooms and
fungi, roots and tubers, pulses and legumes, and aloe
vera), seaweeds, and nuts and seeds
(iv) 4.2.2.2 Dried vegetable(including mushrooms and
fungi,roots and tubers, pulses and legumes, and aloe
vera), seaweeds, and nuts and seeds
General Standard for Edible fungi and Fungus
Products
Additive
Max. Level
Acetic acid
Not limited except as provided
for below in respect of Pickled
Lactic acid
Fungi and Sterilized Fungi
Citric acid
Ascorbic acid
Acetic
20 g/kg in Pickled Fungi
Lactic acid
5 g/kg singly or in combination
in Sterilized fungi
Citric acid
(4)
Catatan
4.0 Fruits and vegetables (including mushrooms and fungi,
roots and tubers, pulses and legumes, and aloe vera),
seaweeds, and nuts and seeds
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.2 Vegetables (including mushrooms and fungi, roots and
tubers,
pulses and legumes, and aloe vera), seaweeds, and nuts
and seeds
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.2.2 Processed vegetables (including mushrooms and
fungi, roots and tubers, pulses and legumes, and aloe
vera), seaweeds, and nuts and seeds
INS
Additive
Max. Level
Notes
150d
Caramel IV 50000
92 &
Sulfite Ammonia
mg/kg
161
Caramel
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.2.2.2 Dried vegetable(including mushrooms and
fungi,roots and tubers,pulses and legumes, and aloe
vera),seaweeds,and nuts and seeds
INS
Additive
Max. Level
Notes
304,305
Ascorbyl Esters
80mg/kg
10
951
Aspartame
1000mg/kg
161 &
191
210-213
Benzoates
1000mg/kg
13
320
Butylated
200mg/kg
15,76
Hydroxyanisole
& 196
321
Butylated
200mg/kg
15,76
Hydroxytoluene
&196
161g
Canthaxanthin
10mg/kg
150c
Caramel III 50000
76 &
Ammonia
mg/kg
161
Caramel
160a(ii)
Carotenes, Beta-,
200mg/kg
Vegetable
160a(i),
Carotenoids
1000mg/kg
16
a(iii),e,f
472e
Diacetyltartaric
10000
And
mg/kg
Fatty Acid Esters
Of Glycerol
385,386
Ethylene Diamine
800mg/kg
21 &
Tetra
64
Acetates
961
Neotame
33mg/kg
161
338; 339(i)- Phosphates
5000mg/kg
33 &
(iii);340(i)76
Page | 186
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
(3)
Codex GSFA
(iii); 341(i)(iii); 342
(i),(ii); 343
(i)-(iii); 450
(i)-(iii),(v)(vii);451(i),
(ii); 452(i)(v);542
310
954(i)-(iv)
960
955
(4)
Catatan
Propyl Gallate
50mg/kg
Saccharins
Steviol
Glycosides
Sucralose
(Trichlorogalactos
ucrose)
Sulfites
500mg/kg
40mg/kg
15, 76
&196
161
26
580mg/kg
161
220-225,
500mg/kg
44 &
227, 228,
105
539
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
212
Frozen
vegetable
(i)
General Standard For Edible Fungi And Fungus
Products
(ii) Standard For Quick Frozen Peas
(iii) Standard For Quick Frozen Spinach - No Food
Additive Provision
(iv) Standard For Quick Frozen Leek - No Food
Additive Provision
(v) Standard For Quick Frozen Broccoli
(vi) Standard For Quick Frozen Cauliflower
(vii) Standard For Quick Frozen Brussels Sprouts
(viii) Standard For Quick Frozen Green Beans And
Quick Frozen Wax Beans
(ix) Standard For Quick Frozen French Fried Potates
(x) Standard For Quick Frozen Whole Kernel Corn
(xi) Standard For Quick Frozen Corn-On-The-Cob
(xii) Standard For Quick Frozen Carrots
General Standard for Edible Fungi and Fungus
Products
Additive
Max. Level
Acetic acid
Not limited except as provided
for below in respect of Pickled
Lactic acid
Fungi and Sterilized Fungi
Citric acid
Ascorbic acid
Acetic
20 g/kg in Pickled Fungi
Lactic acid
5 g/kg singly or in combination
in Sterilized fungi
Citric acid
Standard for Quick Frozen Peas
Additive
Max. Level
Natural flavours and their identical
Limited by
synthetic equivalents except
GMP
those which are known to
represent a toxic hazard
Standard for Quick Frozen Broccoli
Food additive are not permitted
Carry-Over Principle:
Section 4.1 of the GSFA shall apply.
(i) 4.0 Fruits and vegetables (including mushrooms and fungi,
roots and tubers, pulses and legumes, and aloe vera),
seaweeds, and nuts and seeds
(ii) 4.2 Vegetables (including mushrooms and fungi, roots and
tubers, pulses and legumes, and aloe vera), seaweeds,
and nuts and seeds
(iii) 4.2.2 Processed vegetables (including mushrooms and
fungi, roots and tubers, pulses and legumes, and aloe
vera), seaweeds, and nuts and seeds
(iv) 4.2.2.1 Frozen vegetables (including mushrooms and
fungi, roots and tubers, pulses and legumes, and aloe
vera), seaweeds, and nuts and seeds
4.0 Fruits and vegetables (including mushrooms and fungi,
roots and tubers, pulses and legumes, and aloe vera),
seaweeds, and nuts and seeds
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.2 Vegetables (including mushrooms and fungi, roots and
tubers,
pulses and legumes, and aloe vera), seaweeds, and nuts
and seeds
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.2.2 Processed vegetables (including mushrooms and
fungi, roots and tubers, pulses and legumes, and aloe
vera), seaweeds, and nuts and seeds
INS
Additive
Max. Level
Notes
150d
Caramel IV 50000
92 &
Sulfite Ammonia
mg/kg
161
Caramel
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.2.2.1 Frozen vegetables (including mushrooms and
fungi, roots and tubers, pulses and legumes, and aloe
vera), seaweeds, and nuts and seeds
INS
Additive
Max. Level
Notes
260
Acetic Acid,
GMP
262 &
263
Page | 187
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
Standard Quick Frozen Cauliflower
Food additive:
Citric acid or malic acid, as processing aids for use
in the blanching or cooling water in accordance with
GMP.
Carry-Over Principle:
Section 4.1 of the GSFA shall apply.
Standard for Quick Frozen Brussels Sprouts
Food additive are not permitted
Carry-Over Principle:
Section 4.1 of the GSFA shall apply.
Standard For Quick Frozen Green Beans and
Quick Frozen Wax Beans
Food additive are not permitted
Carry-Over Principle:
Section 4.1 of the GSFA shall apply.
Standard for Quick Frozen French Fried Potatoes
Additive
Max. Level
Sequestrants
Disodium dihydrogen
pyrophosphate
Tetrasodium
100 mg/kg singly or in
pyrophosphate
combination
Ethylene diamine
(phosphates expressed
tetra-acetic acid (Caas P2O5)
diNa salt)
Ascorbic acid
Citric acid
Limited by GMP
Malic acid
Processing Aids
Sulfite, bisulfite,
50 mg/kg, singly or in
metabisulfite(sodium
combination, expressed
or potassium salt)
as SO2
Sodium hydroxide
Limited by GMP
Potassium hydroxide
Citric acid
Dimethylpolysiloxane
10 mg/kg on a fat basis
Carry-Over Principle:
Section 4.1 of the GSFA shall apply.
(3)
Codex GSFA
(4)
Catatan
951
Aspartame
1000mg/kg
330
Citric acid
GMP
385,386
Ethylene Diamine
Tetra
Acetates
Lactic Acid, L-, DAnd DL
Malic acid,DlNeotame
Phosphates
270
296
961
338; 339(i)(iii);
340(i)-(iii);
341(i)-(iii);
342(i),(ii);
343(i)-(iii);
450(i)(iii),(v)(vii);451(i),
(ii); 452(i)(v);542
900a
954(i)-(iv)
955
220-225,
227,
228,539
Polydimethylsilox
ane
Saccharins
Sucralose
(Trichlorogalactosu
crose)
Sulfites
100mg/kg
GMP
GMP
33mg/kg
5000mg/kg
161 &
191
242,
262,
264 &
265
21 &
110
262 &
264
265
161
33 &
76
10mg/kg
15
500mg/kg
150mg/kg
161
161
50mg/kg
44, 76,
136 &
137
Standard For Quick Frozen Whole Kernel Corn
Food additive:
Citric acid or malic acid, as processing aids for use
in the blanching or cooling water in accordance
with GMP.
Carry-Over Principle:
Section 4.1 of the GSFA shall apply.
Standard for Quick frozen corn-on-the-cob
Food additive:
Citric acid or malic acid, as processing aids for use
in the blanching or cooling water in accordance
with GMP.
Page | 188
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
(4)
Catatan
Carry-Over Principle:
Section 4.1 of the GSFA shall apply.
Standard for quick frozen carrots
Additive
Max. Level
Processing Aids
Citric Acid
Limited by GMP
Sodium Hydroxide
Limited by GMP
Carry-Over Principle:
Section 4.1 of the GSFA shall apply.
213
214
Vegetable
Product
Salted
vegetable
-
-
(i) General Standard for Edible fungi and fungus
products
(ii) Standard for table olives
(iii) Standard for pickled cucumbers
(iv) Standard for pickled fruits and vegetable
(i) 4.0 Fruits and vegetables (including mushrooms and fungi,
roots and tubers, pulses and legumes, and aloe vera),
seaweeds, and nuts and seeds
(ii) 4.2 Vegetables (including mushrooms and fungi, roots and
tubers, pulses and legumes, and aloe vera), seaweeds,
and nuts and seeds
(iii) 4.2.2 Processed vegetables (including mushrooms and
fungi, roots and tubers, pulses and legumes, and aloe
vera), seaweeds, and nuts and seeds
(iv) 4.2.2.3 Vegetable (including mushrooms and fungi, roots
and tubers, pulses and legumes and aloe vera),seaweeds
in vinegar, oil,brine or soy sauce
General Standard for Edible fungi and fungus
products
Additive
Max. Level
Acetic acid
Not limited except as provided
for below in respect of Pickled
Lactic acid
Fungi and Sterilized Fungi
Citric acid
Ascorbic acid
Acetic
20 g/kg in Pickled Fungi
Lactic acid
5 g/kg singly or in combination
in Sterilized fungi
Citric acid
Standard for table olives
4.2.2.3 Vegetable (including mushrooms and
fungi, roots and tubers, pulses and legumes
and aloe vera), seaweeds in vinegar, oil, brine
or soy sauce
INS
Additive
Max.
Notes
Level
950
Acesulfame
200
144 &
Potassium
mg/kg
188
129
Allura Red
300
161
AC
mg/kg
523
Aluminium
520
6 & 245
ammonium
mg/kg
sulfate
951
Aspartame
300
144 &
mg/kg
191
962
Aspartame200
113 &
acesulfame
mg/kg
161
salt
210Benzoates
2000
13
213
mg/kg
133
Brilliant
500
161
blue FCF
mg/kg
150c
Caramel III
500
- ammonia
mg/kg
Caramel
120
Carmines
500
161 &
mg/kg
178
4.0 Fruits and vegetables (including mushrooms and fungi,
roots and tubers, pulses and legumes, and aloe vera),
seaweeds, and nuts and seeds
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.2 Vegetables (including mushrooms and fungi, roots and
tubers,
pulses and legumes, and aloe vera), seaweeds, and nuts
and seeds
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.2.2 Processed vegetables (including mushrooms and
fungi, roots and tubers, pulses and legumes, and aloe
vera), seaweeds, and nuts and seeds
INS
Additive
Max. Level
Notes
150d
Caramel IV 50000
92 &
Sulfite Ammonia
mg/kg
161
Caramel
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.2.2.3 Vegetable (including mushrooms and fungi, roots
and tubers, pulses and legumes and aloe vera), seaweeds
in vinegar, oil, brine or soy sauce
INS
Additive
Max. Level
Notes
950
Acesulfame
200mg/kg
144 &
Potassium
188
129
Allura Red AC
300mg/kg
161
523
Aluminium
520mg/kg
6&
ammonium
245
sulfate
951
Aspartame
300mg/kg
144 &
191
Page | 189
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
160a(ii)
Carotenes,
beta-,
vegetable
Carotenoids
160a(i),
a(iii), e,f
472e
Diacetyltart
aric and
fatty acid
esters of
glycerol
385,
Ethylene
386
Diamine
Tetra
Acetates
143
Fast Green
FCF
579
Ferrous
gluconate
585
Ferrous
lactate
163(ii)
Grape Skin
Extract
214,21 Hydroxybe
8
nzoates,
para132
Indigotine
(Indigo
Carmine)
243
Lauric
arginate
ethyl
ester
961
Neotame
338;
Phosphates
339(i)(iii);34
0(i)(iii);
341(i)(iii);34
2(i),
(ii);
343(i)(iii);45
0(i)(iii),(v)(vii);
451(i),
(ii);
452(i)(v);
542
900a
Polydimeth
ylsiloxane
101(i), Riboflavins
(ii)
954(i)- Saccharins
(iv)
200Sorbates
203
(3)
Codex GSFA
962
1320mg/
kg
50mg/kg
161
2500
mg/kg
210-213
133
150c
120
250
mg/kg
300
mg/kg
150
mg/kg
150
mg/kg
100
mg/kg
1000
mg/kg
150
mg/kg
21
179 &
181
27
161
Ferrous lactate
150mg/kg
163(ii)
Grape Skin
Extract
Hydroxybenzoate
s, paraIndigotine (Indigo
Carmine)
Lauric arginate
ethyl
ester
Neotame
Phosphates
100mg/kg
243
955
42
161 &
178
585
961
338; 339(i)(iii);340(i)(iii); 341(i)(iii);342(i),
(ii); 343(i)(iii);450(i)(iii),(v)-(vii);
451(i),(ii);
452(i)-(v);
542
900a
144
500mg/kg
143
579
385,386
101(i),(ii)
954(i)-(iv)
200-203
960
500
mg/kg
160
mg/kg
1000
mg/kg
13
161
2500mg/kg
132
10 mg/kg
2000mg/kg
500mg/kg
500mg/kg
Diacetyltartaric
and
fatty acid esters of
glycerol
Ethylene Diamine
Tetra Acetates
Fast Green FCF
Ferrous gluconate
214,218
144
33
113 &
161
1320mg/kg
23 & 48
23 & 48
200mg/kg
Carotenes, beta-,
vegetable
Carotenoids
160a(i),
a(iii),e,f
472e
200
mg/kg
10mg/kg
2200
mg/kg
160a(ii)
Aspartameacesulfame
salt
Benzoates
Brilliant blue FCF
Caramel III ammonia
Caramel
Carmines
(4)
Catatan
Polydimethylsilox
ane
Riboflavins
Saccharins
Sorbates
Steviol
Glycosides
Sucralose
(Trichlorogalactos
ucrose)
Sulfites
50mg/kg
161
250mg/kg
21
300mg/kg
150mg/kg
1000mg/kg
23 &
48
23 &
48
179 &
181
27
150mg/kg
161
200mg/kg
10mg/kg
2200mg/kg
144
33
10mg/kg
500mg/kg
160mg/kg
1000mg/kg
330mg/kg
144
42
26
400mg/kg
220-225,
100mg/kg
44
227, 228,
539
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
Page | 190
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
960
955
Steviol
Glycosides
Sucralose
(Trichlorog
alactosucro
se)
Sulfites
(3)
Codex GSFA
330
mg/kg
400
mg/kg
(4)
Catatan
26
220100
44
225,
mg/kg
227,
228,
539
List of additives in Table 3 of GSFA (Rujuk
Lampiran 3)
Standard for Pickled Cucumbers
Additive
Max. Level
Solubilizing and dispersing agents
Polysorbate 80 monooleate
(polyoxyethylene 20 sorbitan)
Xanthan gum
Gum Arabic
Alginate (Ca, NH4, Na, K)
Propylene glycol alginate
Carrageenan
Firming Agents
Calcium chloride, lactate and
gluconate
500 mg/kg singly
or in combination
250 mg/kg singly
or in combination
Preservatives
Sulphur dioxide (as a carry
50 mg/kg
over from raw product)
Benzoic acid and its sodium
1000 mg/kg
and potassium salts
singly or in
combination
Potassium sorbate
Colouring matters
Riboflavin
Fast Green FCF
Chlorophyll copper complex
Tartrazine
Annatto extract
Turmeric
300 mg/kg singly
Sunset Yellow FCF
or in combination
beta-Carotene
Oleoresin of paprika
Brilliant Blue FCF
Caramel, plain
Caramel (ammonium sulfite
treated)
Thickening agents (in mustard type only)
Guar gum
Limited by GMP
Gum Arabic
Carobbean (Locust bean) gum
Acidifiers
Acetic acid
Page | 191
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
Lactic acid
Malic acid
Citric acid
Flavours
Natural flavours and natureidentical flavours, as defined
in Codex Alimentarius Volume
1.
(3)
Codex GSFA
(4)
Catatan
Limited by GMP
Limited by GMP
Standard for pickled fruits and vegetable
INS
Additive
Max. Level
Acidity Regulators
260
Acetic Acid, Glacial
262(i)
Sodium Acetate
GMP
270
Lactic Acid (L-, D-,
and DL-)
296
Malic Acid (D-, L-)
330
Citric Acid
Antifoaming Agents
900(a)
Polydimethylsiloxane
10 mg/kg
Antioxidants
300
Ascorbic Acid
GMP
Colours
101(i),
Riboflavins
500 mg/kg
(ii)
140
Chlorophylls
GMP
141(i),
Chlorophyll, Copper
100 mg/kg
(ii)
Complexes
150(d)
Caramel Colour,
500 mg/kg
Class IV
160(ai),
Carotenoids
500 mg/kg
(aii), (aiii),
(e), (f)
162
Beet Red
GMP
163(ii)
Grape Skin Extract
500 mg/kg
Firming Agents
327
Calcium Lactate
GMP
509
Calcium Chloride
Flavour Enhancers
621
Monosodium
Glutamate
Preservatives
200-203
Sorbates
210-213
Benzoates
220-225, Sulfites
227,
228, 539
Sequestrants
385, 386 EDTAs
451(i)
452(i)
Pentasodium
Triphosphate
Sodium
polyphosphate
GMP
1000 mg/kg as
sorbic acid
1000 mg/kg as
benzoic acid
100 mg/kg as
residual SO2
250 mg/kg as
anhydrous
calcium
disodium EDTA
2200 mg/kg as
phosphorus
Page | 192
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
Sweeteners
950
Acesulfame
Potassium
951
Aspartame
954
Saccharin
955
Sucralose
215
Dried
salted
vegetable
(3)
Codex GSFA
(4)
Catatan
200 mg/kg
200 mg/kg
160 mg/kg
150 mg/kg
(i)
General Standard for Edible fungi and fungus
products
(ii) Standard for dried edible fungi - No Food Additive
Provision
(iii) Standard for ginseng products - No Food Additive
Provision
General Standard for Edible fungi and fungus
products
Additive
Max. Level
Acetic acid
Not limited except as provided
for below in respect of Pickled
Lactic acid
Fungi and Sterilized Fungi
Citric acid
Ascorbic acid
Acetic
20 g/kg in Pickled Fungi
Lactic acid
5 g/kg singly or in combination in
Sterilized fungi
Citric acid
(i) 4.0 Fruits and vegetables (including mushrooms and fungi,
roots and tubers, pulses and legumes, and aloe vera),
seaweeds, and nuts and seeds
(ii) 4.2 Vegetables (including mushrooms and fungi, roots and
tubers, pulses and legumes, and aloe vera), seaweeds,
and nuts and seeds
(iii) 4.2.2 Processed vegetables (including mushrooms and
fungi, roots and tubers, pulses and legumes, and aloe
vera), seaweeds, and nuts and seeds
(iv) 4.2.2.2 Dried vegetable(including mushrooms and
fungi,roots and tubers, pulses and legumes, and aloe
vera), seaweeds, and nuts and seeds
4.0 Fruits and vegetables (including mushrooms and fungi,
roots and tubers, pulses and legumes, and aloe vera),
seaweeds, and nuts and seeds
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.2 Vegetables (including mushrooms and fungi, roots and
tubers,
pulses and legumes, and aloe vera), seaweeds, and nuts
and seeds
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.2.2 Processed vegetables (including mushrooms and
fungi, roots and tubers, pulses and legumes, and aloe
vera), seaweeds, and nuts and seeds
INS
Additive
Max. Level
Notes
150d
Caramel IV 50000
92 &
Sulfite Ammonia
mg/kg
161
Caramel
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.2.2.2 Dried vegetable(including mushrooms and
fungi,roots and tubers,pulses and legumes, and aloe
vera),seaweeds,and nuts and seeds
INS
Additive
Max. Level
Notes
304,305
Ascorbyl Esters
80mg/kg
10
951
Aspartame
1000mg/kg
161 &
191
210-213
Benzoates
1000mg/kg
13
320
Butylated
200mg/kg
15,76
Hydroxyanisole
& 196
321
Butylated
200mg/kg
15,76
Hydroxytoluene
&196
161g
Canthaxanthin
10mg/kg
150c
Caramel III 50000
76 &
Ammonia
mg/kg
161
Caramel
160a(ii)
Carotenes, Beta-,
200mg/kg
Vegetable
Page | 193
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
(3)
Codex GSFA
160a(i),
a(iii),e,f
472e
385,386
961
338; 339(i)(iii);340(i)(iii); 341(i)(iii); 342
(i),(ii); 343
(i)-(iii); 450
(i)-(iii),(v)(vii);451(i),
(ii); 452(i)(v);542
310
954(i)-(iv)
960
955
Carotenoids
Diacetyltartaric
And
Fatty Acid Esters
Of Glycerol
Ethylene Diamine
Tetra
Acetates
Neotame
Phosphates
(4)
Catatan
1000mg/kg
16
10000
mg/kg
800mg/kg
21 &
64
33mg/kg
5000mg/kg
161
33 &
76
Propyl Gallate
50mg/kg
Saccharins
Steviol
Glycosides
Sucralose
(Trichlorogalactos
ucrose)
Sulfites
500mg/kg
40mg/kg
15, 76
&196
161
26
580mg/kg
161
220-225,
500mg/kg
44 &
227,
105
228,539
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
216
Tomato
paste
(i)
Standard for Processed tomato concentrates
Standard for Processed tomato concentrates
INS
Additive
Max. Level
Acidity Regulators
330
Citric acid
331(i)
Sodium dihydrogen
citrate
GMP
331(iii) Trisodium citrate
332(i)
Potassium dihydrogen
citrate
332(ii)
Tripotassium citrate
333 (iii) TriCalcium citrate
380
Triammonium citrate
507
Hydrochloric acid
GMP
514 (i)
Sodium sulphate
GMP
515 (ii) Potassium sulphate
GMP
575
Glucono delta-Lactone
GMP
577
Potassium gluconate
GMP
578
Calcium gluconate
GMP
580
Magnesium gluconate
GMP
(i) 4.0 Fruits and vegetables (including mushrooms and fungi,
roots and tubers, pulses and legumes, and aloe vera),
seaweeds, and nuts and seeds
(ii) 4.2 Vegetables (including mushrooms and fungi, roots and
tubers, pulses and legumes, and aloe vera), seaweeds,
and nuts and seeds
(iii) 4.2.2 Processed vegetables (including mushrooms and
fungi, roots and tubers, pulses and legumes, and aloe
vera), seaweeds, and nuts and seeds
(iv) 4.2.2.6 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
4.0 Fruits and vegetables (including mushrooms and fungi,
roots and tubers, pulses and legumes, and aloe vera),
seaweeds, and nuts and seeds
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.2 Vegetables (including mushrooms and fungi, roots and
tubers, pulses and legumes, and aloe vera), seaweeds, and
nuts and seeds
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
Page | 194
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
(4)
Catatan
4.2.2 Processed vegetables (including mushrooms and
fungi, roots and tubers, pulses and legumes, and aloe
vera), seaweeds, and nuts and seeds
INS
Additive
Max. Level
Notes
150d
Caramel IV 50000
92 &
Sulfite Ammonia
mg/kg
161
Caramel
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.2.2.6 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
INS
Additive
Max. Level
Notes
950
Acesulfame
350mg/kg
161 &
Potassium
188
129
Allura Red AC
200mg/kg
92 &
161
951
Aspartame
1000mg/kg
161 &
191
962
Aspartame350mg/kg
113 &
acesulfame salt
161
210-213
Benzoates
3000mg/kg
13
133
Brilliant Blue FCF
100 mg/kg
92 &
161
150c
Caramel III 50000
161
Ammonia
mg/kg
Caramel
120
Carmines
200 mg/kg
92
160a(ii)
Carotenes, Beta-, 1000 mg/kg
92
Vegetable
160a(i),
Carotenoids
50 mg/kg
92 &
a(iii),e,f
161
141(i),(ii)
Chlorophylls And
100 mg/kg
62 &
Chlorophyllins,
92
Copper
Complexes
472e
Diacetyltartaric
2500 mg/kg
And Fatty Acid
Esters Of Glycerol
385,386
Ethylene Diamine
80 mg/kg
21
Tetra Acetates
163(ii)
Grape Skin
100 mg/kg
92 &
Extract
181
214,218
Hydroxybenzoate 1000 mg/kg
27
s, Para132
Indigotine (Indigo
200 mg/kg
92 &
Carmine)
161
961
Neotame
33 mg/kg
161
338; 339(i)(iii);340(i) (iii); 341(i)(iii);342(i),
(ii); 343(i)(iii);450(i)(iii),(v)-(vii);
451(i), (ii);
452(i)-(v);
542
Phosphates
2200mg/kg
33
Page | 195
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
900a
432-436
477
Polydimethylsilox
ane
Polysorbates
(4)
Catatan
50mg/kg
3000 mg/kg
5000 mg/kg
101(i),(ii)
Propylene Glycol
Esters Of Fatty
Acids
Riboflavins
300 mg/kg
92
954(i)-(iv)
Saccharins
200 mg/kg
161
200-203
Sorbates
1000 mg/kg
42
960
Steviol
165 mg/kg
Glycosides
Sucralose
400 mg/kg
(Trichlorogalactosu
crose)
Sucroglycerides
5000 mg/kg
26
955
474
220-225, 227, Sulfites
228, 539
300 mg/kg
161
44 &
205
110
Sunset Yellow
50 mg/kg
92
FCF
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
217
218
Tomato
pulp
Tomato
puree
Refer Regulation 216
(i) Standard for Processed tomato concentrates
Standard for Processed tomato concentrates
INS
Additive
Max. Level
Acidity Regulators
330
Citric acid
331(i)
Sodium dihydrogen
citrate
GMP
331(iii) Trisodium citrate
332(i)
Potassium dihydrogen
citrate
332(ii)
Tripotassium citrate
333 (iii) TriCalcium citrate
380
Triammonium citrate
507
Hydrochloric acid
GMP
514 (i)
Sodium sulphate
GMP
515 (ii) Potassium sulphate
GMP
575
Glucono delta-Lactone
GMP
577
Potassium gluconate
GMP
578
Calcium gluconate
GMP
580
Magnesium gluconate
GMP
Refer Regulation 216
(i) 4.0 Fruits and vegetables (including mushrooms and fungi,
roots and tubers, pulses and legumes, and aloe vera),
seaweeds, and nuts and seeds
(ii) 4.2 Vegetables (including mushrooms and fungi, roots and
tubers, pulses and legumes, and aloe vera), seaweeds,
and nuts and seeds
(iii) 4.2.2 Processed vegetables (including mushrooms and
fungi, roots and tubers, pulses and legumes, and aloe
vera), seaweeds, and nuts and seeds
(iv) 4.2.2.5 Vegetable(including mushrooms and fungi, roots
and tubers, pulses and legumes and aloe vera) seaweeds
and nut and seed purees and spreads(e.g peanut butter)
4.0 Fruits and vegetables (including mushrooms and fungi,
roots and tubers, pulses and legumes, and aloe vera),
seaweeds, and nuts and seeds
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.2 Vegetables (including mushrooms and fungi, roots and
tubers,
pulses and legumes, and aloe vera), seaweeds, and nuts
and seeds
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.2.2 Processed vegetables (including mushrooms and
fungi, roots and tubers, pulses and legumes, and aloe
vera), seaweeds, and nuts and seeds
INS
Additive
Max. Level
Notes
150d
Caramel IV 50000
92 &
Sulfite Ammonia
mg/kg
161
Caramel
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
Page | 196
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
(4)
Catatan
4.2.2.5 Vegetable(including mushrooms and fungi,roots
and tubers,pulses and legumes and aloe vera)seaweeds
and nut and seed purees and spreads(e.g peanut butter)
INS
Additive
Max. Level
Notes
950
Acesulfame
1000mg/kg
188
Potassium
951
aspartame
1000mg/kg
161 &
191
210-213
benzoates
1000mg/kg
13
150c
Caramel III 50000
Ammonia
mg/kg
Caramel
120
carmines
100mg/kg
160a(ii)
carotenes, beta-,
1000mg/kg
vegetable
160a(i),
carotenoids
50mg/kg
161
a(iii),e,f
141(i),(ii)
Chlorophylls And
100mg/kg
62
Chlorophyllins,
Copper
Complexes
385,386
Ethylene Diamine
250mg/kg
21
Tetra Acetates
163(ii)
Grape Skin
100mg/kg
179 &
Extract
181
214,218
hydroxybenzoates 1000mg/kg
27
, para961
Neotame
33mg/kg
161
338; 339(i)- Phosphates
2200mg/kg
33 &
(iii);340(i) 76
(iii); 341(i)(iii);342(i),
(ii); 343(i)(iii);450(i)(iii),(v)-(vii);
451(i),(ii);
452(i)(v);542
900a
Polydimethylsilox
10mg/kg
ane
954(i)-(iv)
Saccharins
160mg/kg
161
200-203
Sorbates
1000mg/kg
42
960
Steviol
330mg/kg
26
Glycosides
955
Sucralose
400mg/kg
161 &
(Trichlorogalactosu
169
crose)
220-225,
Sulphites
500mg/kg
44
227, 228,
&138
539
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
219
Vegetable
juice
-
(i) 14.0 Beverages, excluding dairy products
(ii) 14.1 Non-alcoholic ("soft") beverages
(iii) 14.1.2 Fruit and vegetable juices – No Food Additive
Provision
(iv) 14.1.2.2 Vegetable juice
(v) 14.1.2.4 Concentrates for vegetable juice
14.0 Beverages, excluding dairy products
Page | 197
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
(3)
Codex GSFA
(4)
Catatan
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
14.1 Non-alcoholic ("soft") beverages
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
INS
300
330
296
220-225,
227, 228,
539
14.1.2.2 - Vegetable juice
Additive
Max. Level
Ascorbic Acid,
GMP
LCitric Acid
GMP
Malic Acid, DL
GMP
Sulfites
50mg/kg
Notes
44 &
122
14.1.2.4 - Concentrates for vegetable juice
Additive
Max. Level
Notes
300
Ascorbic Acid,
GMP
L330
Citric Acid
GMP
296
Malic Acid, DL
GMP
220-225,
Sulfites
50mg/kg
44 &
227, 228,
122
539
INS
220
Canned
vegetable
(i)
(ii)
(iii)
(iv)
(v)
(vi)
(vii)
Standard for Preserved tomatoes
General Standard for edible fungi and fungus
products
Standard for canned chestnuts and canned
chestnut puree
Standard for canned bamboo shoots
Standard for canned humus with tehena
Standard for canned foul medames
Standard for certain canned vegetable
Standard for preserved tomatoes
INS
Additive
Max. Level
Acidity regulators
330
Ascobic acid, L330
Citric Acid
331(i)
Sodium Dihydrogen
GMP
Citrate
331(iii)
332(i)
Trisodium Citrate
Potassium dihydrogen
Citrate
332(ii)
333
380
507
514 (i)
515 (ii)
575
577
578
580
Tripotassium Citrate
Calcium Citrates
Triammonium citrate
Hydrochloric acid
Sodium sulphate
Potassium sulphate
Glucono delta-Lactone
Potassium gluconate
Calcium gluconate
Magnesium gluconate
(i) 4.0 Fruits and vegetables (including mushrooms and fungi,
roots and tubers, pulses and legumes, and aloe vera),
seaweeds, and nuts and seeds
(ii) 4.2 Vegetables (including mushrooms and fungi, roots and
tubers, pulses and legumes, and aloe vera), seaweeds,
and nuts and seeds
(iii) 4.2.2 Processed vegetables (including mushrooms and
fungi, roots and tubers, pulses and legumes, and aloe
vera), seaweeds, and nuts and seeds
(iv) 4.2.2.4 Canned or bottled(pasteurized) or retort pouch
vegetable (including mushrooms and fungi,roots and
tubers, pulses and legumes, and aloe vera),and seaweeds
4.0 Fruits and vegetables (including mushrooms and fungi,
roots and tubers, pulses and legumes, and aloe vera),
seaweeds, and nuts and seeds
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.2 Vegetables (including mushrooms and fungi, roots and
tubers,pulses and legumes, and aloe vera), seaweeds, and
nuts and seeds
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
GMP
4.2.2 Processed vegetables (including mushrooms and
fungi, roots and tubers, pulses and legumes, and aloe
vera), seaweeds, and nuts and seeds
INS
Additive
Max. Level
Notes
150d
Caramel IV 50000
92 &
Sulfite Ammonia
mg/kg
161
Caramel
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
Page | 198
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
Firming agents
Firming agents listed in Table 3 of the GSFA for
food category 04.2.2.4 are acceptable for use in
foods conforming to this Standard.
4.2.2.4 Canned or bottled(pasteurized) or retort pouch
vegetable (including mushrooms and fungi,roots and
tubers,pulses and legumes, and aloe vera),and seaweeds
INS
Additive
Max. Level
Notes
950
Acesulfame
350mg/kg
161 &
Potassium
188
129
Allura red AC
200mg/kg
161
951
aspartame
1000mg/kg
161 &
191
133
brilliant blue
200mg/kg
161
FCF
150c
caramel III 50000mg/kg
161
ammonia
caramel
160a(ii)
carotenes,
200mg/kg
beta-,vegetable
160a(i),
carotenoids
50mg/kg
161
a(iii),e,f
385,386
Ethylene
365mg/kg
21
Diamine Tetra
Acetates
143
Fast green FCF
200mg/kg
961
Neotame
33mg/kg
161
338; 339(i)- Phosphates
2200mg/kg
33
(iii);340(i)(iii); 341(i)(iii); 342(i),
(ii); 343(i)(iii); 450(i)(iii),(v)-(vii);
451(i), (ii);
452(i)-(v);
542
900a
polydimethylsilo
10mg/kg
xane
954(i)-(iv)
Saccharins
160mg/kg
144 &
161
512
Stannous
25mg/kg
43
chloride
960
Steviol
70mg/kg
26
Glycosides
955
Sucralose
580mg/kg
161
(Trichlorogalacto
sucrose)
220-225,
Sulfites
50mg/kg
44
227,
228,539
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
General Standard for Edible fungi and fungus
products
Additive
Max. Level
Acetic acid
Not limited except as provided for
below in respect of Pickled Fungi
Lactic acid
and Sterilized Fungi
Citric acid
Ascorbic acid
Acetic
20 g/kg in Pickled Fungi
Lactic acid
5 g/kg singly or in combination in
Sterilized fungi
Citric acid
Standard for canned chestnuts and canned
chestnut puree
Additive
Max. Level
Chelating Agent
Sodium polyphosphate
Limited by GMP
Firming Agent
Aluminium potassium
Limited by GMP
sulphate
Antioxidants
L-Ascorbic acid
300mg/kg expressed
as ascorib acid,singly
Sodium ascorbate
or in combination
Acidifying Agents
Citric acid
Limited by GMP
Malic acid
L-Tartaric Acid
10mg/kg
Bleaching Agent
Sulphur dioxide (not
30 mg/kg, calculated
authorized in puree)
as S02
Natural Colouring Agents
tumeric (CI 75300)
Crocin (CI 75100)
Carthamus yellow (CI
75140)
Flavours
Extract of vanila
Vanillin
Thickening agents
Pectins
Limited by GMP
Limited by GMP
Limited by GMP
(4)
Catatan
Standard for canned bamboo shoots
Acidity regulators used in accordance with Table 3
of the GSFA are acceptable for use in foods
conforming to this Standard
INS
Additive
Max. Level
334
Tartaric acid
1,300 mg/kg
Standard for canned humus with tehena
INS
Additive
Max. Level
Acidity Regulators
330
Citric acid
GMP
Page | 199
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
Anticaking Agents
500(i)
Sodium carbonate
Stabilizers
501(i)
Potassium carbonate
(3)
Codex GSFA
(4)
Catatan
GMP
GMP
Standard for canned foul medames
INS
Additive
Max. Level
Acidity Regulators
330
Citric acid
GMP
Antioxidant, Preservative
385,
EDTAs
365 mg/kg
386
(singly or in
combination)
(as
anhydrous
calcium
disodium
EDTA)
Standard for certain canned vegetable
Acidity regulators, colours, colour retention agents
and calcium salts of firming agents used in
accordance with Table 3 of the GSFA are
acceptable for use in foods conforming to this
Standard.
Colours:
INS
102
133
143
150d
Additive
Tartrazine
Brilliant blue FCF
Fast green FCF
Caramel IV-sulfite
ammonia caramel
Colour Retention Agents:
INS
Additive
385
Calcium disodium
ethylene diamine
tetra acetate
386
Disodium ethylene
diamine tetra
acetate
512
Stannous chloride
Max. Level
100mg/kg
20mg/kg
200mg/kg
50,000mg/kg
Max. Level
365mg/kg
(singly or in
combination)
25mg/kg
calculated as
tin.should not
be added to
foods in
uncoated tin
cans
ANNEX ON SWEET CORN
In addition to the general provisions applicable to
canned vegetables, the following specific
provisions apply.
Thickeners (For Creamed Corn Only):
INS
Additive
Max. Level
1400
Dextrins, roasted
starch
1401
Acid-treated starch
Page | 200
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
1402
1403
1404
1405
1410
1412
1413
1414
1420
1422
1440
1442
1450
1451
Alkaline-treated starch
Bleached starch
Oxidized starch
Starches, enzyme
treated
Monostarch phosphate
Distarch phosphate
Phosphated distarch
posphate
Acetylated distarch
phosphate
Starch acetate
Acetylated distarch
adipate
Hydroxypropyl starch
Hydroxypropyl distarch
phosphate
Starch sodium octenyl
succinate
Acetylated oxidized
starch
(3)
Codex GSFA
(4)
Catatan
GMP
ANNEX ON CERTAIN MUSHROOMS
In addition to the general provisions applicable to
canned vegetables, the following specific
provisions apply:
Thickeners, emulsifiers and stabilizers used in
accordance with Table 3 of the GSFA for food
category 04.2.2.4 are acceptable for use in canned
mushrooms in sauce only.
Only the colour listed below is permitted for use in
canned mushroom in sauce.
INS
Additive
Max. Level
150d
Caramel IV- Sulfite
50,000
Ammonia caramel
mg/kg
Only the flavour enhancer listed below is permitted
for use, under the conditions of good
manufacturing practices, in the products covered
by this Annex.
INS
Additive
Max. Level
621
Monosodium
GMP
glutamate
221
Fermented
soya bean
product
(i) Regional Standard For Fermented Soybean Paste
Regional Standard fo femented soybean paste
Acidity regulators, antioxidants, colours, flavours
enhancers, preservatives, stabilizers and
sweeteners listed in Table 3 of the GSFA are
acceptable for use in food conforming to this
standard.
INS
Additive
Max. Level
Acidity regulators
334
L(+)-tartaric acid
335(i)
monosodium tartrate
335(ii)
sodium L(+)-tartrate
1000 mg/kg
336(i)
monopotassium
(i) 6.0 Cereals and cereal products derived from cereal
grains, roots and tubers, pulses, legumes and pith or soft
core of palm tree, excluding bakery wares of food category
07.0
(ii) 6.8 Soybean products (excluding soybean-based
seasonings and condiments of food category 12.9)
(iii) 6.8.6 Fermented soybean(e.g nato,tempe)
(iv) 6.8.7 Fermented soybean curd
(v) 12.0 Salts, spices, soups, sauces, salads, protein products
(vi) 12.9 Soybean-based seasonings and condiments
(vii) 12.9.1 Fermented soybean paste
Page | 201
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
tartrate
dipotassium tartrate
potassium sodium
L(+)-tartrate
Antioxidant
539
Sodium thiosulphate
336(ii)
337
colour
101(i)
Riboflavin, synthetic
Preservatives
200
Sorbic acid
202
Potassium sorbate
203
Calcium sorbate
210
211
212
Benzoic acid
Sodium benzoate
Potassium benzoate
(3)
Codex GSFA
(as tartaric
acid)
6.0 Cereals and cereal products derived from cereal grains,
roots and tubers, pulses, legumes and pith or soft core of
palm tree, excluding bakery wares of food category 07.0
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
30 mg/kg as
sulphur
dioxide
6.8 Soybean products (excluding soybean-based
seasonings and condiments of food category 12.9)
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
10 mg/kg
6.8.6 Fermented soybean(e.g nato,tempe)
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
1000 mg/kg
as sorbic
acid,
singly or in
combination
1000 mg/kg
as benzoic
acid,
singly or in
combination
Sweeteners
950
Acesulfame potassium
350 mg/kg
954(iv) Sodium saccharin
200 mg/kg
Processing aids
Protease
Hemicellulase
Lipase
472c
Citric and fatty acid esters of glycerol
270
Lactic acid
452(i)
Sodium polyphosphates, glassy
452(ii)
Potassium polyphosphates
222
HVP or
HPP
(4)
Catatan
(i) Gen Standard on vegetable protein products
General Standard on vegetable protein products
During the course of manufacturing VPP the
following classes of processing aids, as compiled
in the advisory inventory of the Codex
Alimentarius Commission, may be used:
6.8.7 Fermented soybean curd
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
12.0 Salts, spices, soups, sauces, salads, protein products
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
12.9 Soybean-based seasonings and condiments
INS
Additive
Max. Level
Notes
338; 339(i)-(iii);
Phosphates
1200 mg/kg
33
340(i)-(iii);
341(i)-(iii);
342(i), (ii);
343(i)-(iii);
450(i)- (iii),(v)(vii);451(i), (ii);
452(i)-(v);542
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
12.9.1 Fermented soybean paste
INS
Additive
Max. Level
Notes
101(i),(ii)
Riboflavins
30mg/kg
954(i)-(iv)
Saccharins
200mg/kg
200-203
Sorbates
1000mg/kg
42
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
(i) 12.10 Protein produtcts other than from soybeans
12.10 Protein produtcts other than from soybeans
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
Acidity Regulators
Antifoam Agents
Firming Agents
Enzyme Preparations
Extraction Solvents
Antidusting Agents
Flour Treatment Agents
Viscosity Control Agents
223
Soup
(i) Standard for Bouillons and consommes
-
Page | 202
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
(4)
Catatan
Standard for Bouillons and consommes
INS
Additive
Max. Level
Acidity Regulators
Any acidity regulators listed in Table III of the
GSFA.
514
Sodium sulphates
Limited by
GMP
574
Gluconic acid (D-)
339
Sodium phosphates
340
Potassium
phosphates
450i
Disodium diphosphate
450ii
Trisodium
1000 mg/kg
diphosphate
(sum of
450iii
Tetrasodium
phosphates
diphosphate
expressed as
450iv
Dipotassium
P205)
diphosphate
450v
Tetrapotassium
diphosphate
451i
Pentasodium
triphosphate
451ii
Pentapotassium
triphosphate
452i
Sodium
polyphosphate
452ii
Potassium
polyphosphate
Anticaking Agents (in dehydrated products only)
Any anticaking agents listed in Table III of the
GSFA
341
Calcium phosphates
3 g/kg on dry
matter
Antifoaming Agents
Any antifoaming agents listed in Table III of the
GSFA
900a
Polydimethylsiloxane
10 mg/kg
570
Fatty acids
Limited by
GMP
Antioxidants
Any antioxidants listed in Table III of the GSFA
304
Ascorbyl palmitate
200 mg/kg
singly or in
305
Ascorbyl stearate
combination
306
Mixed tocopherols
50 mg/kg,
concentrate
singly or in
combination
307
Alpha-tocopherol
310
Propyl gallate
319
Tertiary
butylhydroquinone
200 mg/kg
(TBHQ)
singly or in
320
Butylated
combination
hydroxyanisole (BHA)
321
Butylated
hydroxytoluene (BHT)
Colours
Any colouring agents listed in Table III of the
GSFA
Page | 203
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
(3)
Codex GSFA
(4)
Catatan
100i
101i
141i
Curcumin
50 mg/kg
Riboflavin
200 mg/kg
Chlorophyll copper
400 mg/kg
complex
102
Tartrazine
104
Quinoline yellow
110
Sunset yellow FCF
120
Carmines
50 mg/kg
122
Azorubine
124
Ponceau 4R
129
Allura red AC
132
Indigotine
133
Brilliant blue FCF
150c
Caramel III-ammonia
Limited by
caramel
GMP
150d
Caramel IV–
3000 mg/kg
ammonia sulfite
caramel
160a(ii) Natural extracts
50 mg/kg,
singly or in
160e
Beta-apo-Carotenal
combination
160f
Beta-apo-8’-Carotenic
acid, methyl or ethyl
ester
Emulsifiers, Stabilizers, Thickeners
Any emulsifiers, stabilizers and thickeners listed in
Table III of GSFA.
432
Polyoxyethylene (20)
sorbitan
monolaureate
433
Polyoxyethylene (20)
sorbitan monooleate
1 g/kg singly
434
Polyoxyethylene (20)
or in
sorbitan
combination
monopalmitate
435
Polyoxyethylene (20)
sorbitan
monostearate
436
Polyoxyethylene (20)
sorbitan tristearate
450vi
Dicalcium
3 g/kg
diphosphate
452iv
Calcium
(sum of
polyphosphates
phosphates
expressed as
P2O5)
472d
Tartaric acid esters of
mono- and
Limited by
diglycerides of fatty
GMP
acids
473
Sucrose esters of
2 g/l
fatty acids
474
Sucroglycerides
1421
Starch acetate
Limited by
esterified with vinyl
GMP
acetate
Flavours and Flavourings
Natural flavours and
flavouring substances
Limited by GMP
and nature-identical
flavouring substances
Page | 204
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
(3)
Codex GSFA
(4)
Catatan
Artificial flavouring
substances
Mixture prepared for its flavouring properties and
produced from ingredients or mixtures of
ingredients which are themselves permitted for
use in foodstuffs, or are present naturally in
foodstuffs, which is obtained by a process for the
preparation of foods for human consumption
205lavor205zed.
Flavours Enhancers
Any 205lavor enhancers listed in Table III of the
GSFA.
Humectants
Any humectants listed in Table III of the GSFA.
Packing Gas
Any packing gas listed in Table III of the GSFA.
Preservatives
Any preservatives listed in Table III of the GSFA.
INS
Additive
Max. Level
200
Sorbic acid
202
Potassium sorbate
500 mg/kg
203
Calcium sorbate
singly or in
210
Benzoic acid
combination
211
Sodium benzoate
212
Potassium benzoate
213
Calcium benzoate
Sweeteners
Any sweeteners listed in Table III of the GSFA.
224
225
Soup Stock
Raw fruit or
fresh fruit
(i)
(ii)
(iii)
(iv)
(v)
(vi)
(vii)
(viii)
(ix)
(x)
(xi)
(xii)
(xiii)
(xiv)
(xv)
(xvi)
(xvii)
(xviii)
Refer Regulation 223
Standard for dates
Standard for pineapple-no Food Additive
provision
Standard for papaya-no Food Additive provision
Standard for mango- no Food Additive provision
Standard for carambola- no Food Additive
provision
Standard for litchi- no Food Additive provision
Standard for mangosteens- no Food Additive
provision
Standard for bananas- no Food Additive
provision
Standard for limes- no Food Additive provision
Standard for pumelos- no Food Additive
provision
Standard for guava- no Food Additive provision
Standard for chayotes- no Food Additive
provision
Standard for Mexican limes- no Food Additive
provision
Standard for grapefruits- no Food Additive
provision
Standard for longans- no Food Additive
provision
Standard cape gooseberry- no Food Additive
provision
Standard for pitahayas- no Food Additive
provision
Standard for oranges- no Food Additive
provision
(i) 4.0 Fruits and vegetables (including mushrooms and fungi,
roots and tubers, pulses and legumes, and aloe vera),
seaweeds, and nuts and seeds
(ii) 4.1 Fruit
(iii) 4.1.1 Fresh fruit – No Food Additive Provision
4.0 Fruits and vegetables (including mushrooms and fungi,
roots and tubers, pulses and legumes, and aloe vera),
seaweeds, and nuts and seeds
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.1 Fruit
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
Page | 205
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
(3)
Codex GSFA
(4)
Catatan
(xix) Standard for rambutan- no Food Additive
provision
(xx) Standard table grapes- no Food Additive
provision
(xxi) Standard for dates(coated)- no Food Additive
provision
Additive
Glycerol
Sorbitol
226
Dried fruit
Standard for dates
Max. Level
In accordance with
GMP(see also section
3.1.1)
(i) Standard for Raisins
(ii) Standard for dried apricots
(iii) Standard for grated desiccated coconut
Standard for raisins
Additive
Max. Level
Sulphur dioxide(applies to
1,500 mg/kg
bleached raisins only)
Minerals oil(food grade)
5g/kg
Sorbitol
5g/kg
Standard for dried apricots
Additive
Max. Level
Sorbic acid and its sodium
500mg/kg,singly
and potassium salts
or in combination
expressed as
sorbic acid
Sulphur dioxide
2000mg/kg
Standard for grated desiccated coconut
INS
950
304,
305
4.1.2.2 Dried fruit
Additive
Max.
Level
Acesulfame
500mg/kg
Potassium
Ascorbtl
80mg/kg
esters
951
Aspartame
210213
472e
Benzoates
385,
386
214,
218
243
Diacetyltartari
c and fatty
acid esters of
glycerol
Ethylene
Diamine
Tetra
Acetates
Hydroxybenz
oates, ParaLauric
Arginate Ethyl
Ester
2000
mg/kg
800mg/kg
Notes
161 &
188
10
161 &
191
13
10000
mg/kg
(i) 4.0 Fruits and vegetables (including mushrooms and fungi,
roots and tubers, pulses and legumes, and aloe vera),
seaweeds, and nuts and seeds
(ii) 4.1 Fruit
(iii) 4.1.2 Processed fruit
(iv) 4.1.2.2 Dried fruit
4.0 Fruits and vegetables (including mushrooms and fungi,
roots and tubers, pulses and legumes, and aloe vera),
seaweeds, and nuts and seeds
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.1 Fruit
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.1.2 Processed fruit
INS
Additive
Max. Level
903
Carnauba wax
400 mg/kg
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
304,305
4.1.2.2 Dried fruit
Additive
Max. Level
Acesulfame
500mg/kg
Potassium
Ascorbtl esters
80mg/kg
951
Aspartame
2000mg/kg
210-213
472e
Benzoates
Diacetyltartaric
and fatty acid
esters of glycerol
Ethylene Diamine
Tetra Acetates
Hydroxybenzoate
s, ParaLauric Arginate
Ethyl
Ester
Mineral oil,high
viscosity
Mineral
oil,medium,
viscosity
Neotame
800mg/kg
10000mg/kg
INS
950
385,386
214,218
265mg/kg
21
800mg/kg
27
200mg/kg
243
905d
905e
961
Notes
161 &
188
10
161 &
191
13
265mg/kg
21
800mg/kg
27
200mg/kg
5000mg/kg
5000mg/kg
100mg/kg
161
Page | 206
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
905d
905e
961
200203
955
Mineral
oil,high
viscosity
Mineral
oil,medium,
viscosity
Neotame
sorbates
(3)
Codex GSFA
200-203
955
5000
mg/kg
5000
mg/kg
Sucralose
(Trichlorogalac
tosucrose)
Sulfites
100mg/kg
500mg/kg
161
42
1500
mg/kg
161
sorbates
Sucralose
(Trichlorogalactosu
crose)
Sulfites
500mg/kg
1500mg/kg
(4)
Catatan
42
161
220-225,
1000mg/kg
44, 135
227, 228,
& 218
539
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
2201000
44,
225,
mg/kg
135 &
227,
218
228,
539
List of additives in Table 3 of GSFA (Rujuk
Lampiran 3)
The antioxidant listed below is also acceptable for
use, under the conditions of good manufacturing
practices, in the products covered by this
Standard.
INS
Additive
Max. Level
330
Citric acid
GMP
227
228
229
Mixed dried
fruit
Fruit
product
Candied
fruit or
glazed fruit
or
crystallized
fruit
Refer Regulation 226
-
-
-
(i) 4.0 Fruits and vegetables (including mushrooms and fungi,
roots and tubers, pulses and legumes, and aloe vera),
seaweeds, and nuts and seeds
(ii) 4.1 Fruit
(iii) 4.1.2 Processed fruit
(iv) 4.1.2.7 Candied fruit
4.0 Fruits and vegetables (including mushrooms and fungi,
roots and tubers, pulses and legumes, and aloe vera),
seaweeds, and nuts and seeds
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.1 Fruit
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.1.2 Processed fruit
INS
Additive
Max. Level
903
Carnauba wax
400mg/kg
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
INS
950
129
951
4.1.2.7 Candied fruit
Additive
Max. Level
Acesulfame
500mg/kg
Potassium
Allura Red AC
300mg/kg
Aspartame
2000mg/kg
Notes
161 &
188
161
161 &
191
Page | 207
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
210-213
133
150c
150d
120
160a(ii)
160a(i),
a(iii),e,f
141(i),(ii)
472e
127
143
163(ii)
214,218
132
172(i)-(iii)
961
338;
339(i)-(iii);
340(i)-(iii);
341(i)-(iii);
342(i),(ii);
343(i)-(iii);
450(i)(iii),(v)-(vii);
451(i),(ii);
452(i)-(v);
542
124
101(i),(ii)
200-203
960
955
220-225,
227, 228,
539
110
Benzoates
Brilliant blue
FCF
caramel III ammonia
caramel
caramel IV –
sulfit ammonia
caramel
Carmines
carotenes, beta, vegetable
carotenoids
1000mg/kg
100mg/kg
Chlorophylls
And
Chlorophyllins,
Copper
Complexes
Diacetyltartaric
And
Fatty Acid
Esters Of
Glycerol
Erythrosine
Fast green FCF
Grape Skin
Extract
hydroxybenzoat
es, paraIndigotine
(Indigo
Carmine)
Iron oxides
Neotame
Phosphates
250mg/kg
(4)
Catatan
13
161
200mg/kg
7500mg/kg
200mg/kg
1000mg/kg
200mg/kg
1000mg/kg
200mg/kg
100mg/kg
1000mg/kg
54
161
1000mg/kg
27
200mg/kg
161
250mg/kg
65mg/kg
10mg/kg
161
33
Ponceau
4R(cochineal red
A)
Riboflavins
sorbates
Steviol
Glycosides
Sucralose
(Trichlorogalact
osucrose)
Sulfites
200mg/kg
161
300mg/kg
500mg/kg
40mg/kg
42
26
800mg/kg
161
100mg/kg
44
Sunset Yellow
200mg/kg
161
Page | 208
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
(4)
Catatan
FCF
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
230
Salted fruit
-
(i) 4.0 Fruits and vegetables (including mushrooms and fungi,
roots and tubers, pulses and legumes, and aloe vera),
seaweeds, and nuts and seeds
(ii) 4.1 Fruit
(iii) 4.1.2 Processed fruit
(iv) 4.1.2.3 Fruit in vinegar,oil and brine
4.0 Fruits and vegetables (including mushrooms and fungi,
roots and tubers, pulses and legumes, and aloe vera),
seaweeds, and nuts and seeds
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.1 Fruit
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.1.2 Processed fruit
INS
Additive
Max. Level
903
Carnauba wax
400mg/kg
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
INS
950
951
210-213
150c
150d
160a(ii)
160a(i),
a(iii),e,f
141(i),(ii)
472e
385,386
163(ii)
214,218
961
4.1.2.3 Fruit in vinegar,oil and brine
Additive
Max. Level
Acesulfame
200mg/kg
Potassium
Aspartame
300mg/kg
Benzoates
Caramel III ammonia
caramel
Caramel IVsulfite ammonia
caramel
Carotenes,
Beta-,
Vegetable
Carotenoids
1000mg/kg
200mg/kg
Chlorophylls
And
Chlorophyllins,
Copper
Complexes
Diacetyltartaric
And Fatty Acid
Esters Of
Glycerol
Ethylene
diamine tetra
acetates
Grape Skin
Extract
hydroxybenzoat
es, paraNeotame
100mg/kg
Notes
161 &
188
144 &
191
13
7500mg/kg
1000mg/kg
1000mg/kg
62
1000mg/kg
250mg/kg
21
1500mg/kg
161
250mg/kg
27
100mg/kg
161
Page | 209
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
338; 339(i)(iii);340(i)(iii); 341(i)(iii);342(i),
(ii); 343(i)(iii);450(i)(iii),(v)-(vii);
451(i),(ii);
452(i)-(v);
542
900a
954(i)-(iv)
200-203
960
955
Phosphates
Poldimethylsilox
ane
Saccharins
Sorbates
Steviol
Glycosides
Sucralose
(Trichlorogalacto
sucrose)
Sulfites
(4)
Catatan
2200mg/kg
33
10mg/kg
160mg/kg
1000mg/kg
100mg/kg
144
42
26
180mg/kg
144
220-225,
100mg/kg
44
227, 228,
539
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
231
Dried
salted fruit
-
(i) 4.0 Fruits and vegetables (including mushrooms and fungi,
roots and tubers, pulses and legumes, and aloe vera),
seaweeds, and nuts and seeds
(ii) 4.1 Fruit
(iii) 4.1.2 Processed fruit
(iv) 4.1.2.2 Dried fruit
4.0 Fruits and vegetables (including mushrooms and fungi,
roots and tubers, pulses and legumes, and aloe vera),
seaweeds, and nuts and seeds
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.1 Fruit
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.1.2 Processed fruit
INS
Additive
Max. Level
903
Carnauba wax
400mg/kg
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
304,305
4.1.2.2 Dried fruit
Additive
Max. Level
Acesulfame
500mg/kg
Potassium
Ascorbtl esters
80mg/kg
951
Aspartame
2000mg/kg
210-213
472e
Benzoates
Diacetyltartaric
and fatty acid
esters of glycerol
Ethylene Diamine
Tetra Acetates
800mg/kg
10000mg/kg
INS
950
385,386
265mg/kg
Notes
161 &
188
10
161 &
191
13
21
Page | 210
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
(3)
Codex GSFA
214,218
243
905d
905e
961
200-203
955
232
233
Candied
peel
Canned
fruit
Standard For Canned Pineapple
Standard For Canned Raspberries
Standard For Canned Pears
Standard For Canned Strawberries
Standard For Canned Mangoes
Standard for canned pineapple
Additive
Max. Level
Flavours
Natural fruit essences
Mint flavour (mint oil)
Acidifying agent
Citric acid
Anti-foaming agents
Dimethylpolysiloxane
Limited by GMP
Limited by GMP
Limited by GMP
10 mg/kg
Standard for canned raspberries
Additive
Max. Level
Colour
Erythrosine-CI 45430
Ponceau 4 R-CI 16255
800mg/kg
27
200mg/kg
5000mg/kg
5000mg/kg
100mg/kg
500mg/kg
1500mg/kg
161
42
161
220-225,
1000mg/kg
44, 135
227, 228,
& 218
539
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
Refer Regulation 229
(i)
(ii)
(iii)
(iv)
(v)
Hydroxybenzoate
s, ParaLauric Arginate
Ethyl
Ester
Mineral oil,high
viscosity
Mineral
oil,medium,
viscosity
Neotame
sorbates
Sucralose
(Trichlorogalactosu
crose)
Sulfites
(4)
Catatan
(i) 4.0 Fruits and vegetables (including mushrooms and fungi,
roots and tubers, pulses and legumes, and aloe vera),
seaweeds, and nuts and seeds
(ii) 4.1 Fruit
(iii) 4.1.2 Processed fruit
(iv) 4.1.2.4 Canned or bottled (pasteurized) fruit
4.0 Fruits and vegetables (including mushrooms and fungi,
roots and tubers, pulses and legumes, and aloe vera),
seaweeds, and nuts and seeds
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.1 Fruit
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.1.2 Processed fruit
INS
Additive
Max. Level
903
Carnauba wax
400mg/kg
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
300mg/kg of the
final products singly
or in combination
Standard for canned pears
INS
Additive
Max. Level
Acidifying Agents
270
Lactic acid
Limited by
GMP
296
Malic acid
330
Citric acid
334
L-Tartaric acid
1300 mg/kg
Colours (permitted only in special holiday packs)
102
Tartrazine
200 mg/kg of
the final
123
Amaranth
product
124
Ponceau 4R
(singly or in
129
Allura red AC
combination)
143
Fast green FCF
4.1.2.4 Canned or bottled (pasteurized) fruit
INS
950
951
962
133
150c
150d
Additive
Max. Level
Notes
Acesulfame
Potassium
Aspartame
350mg/kg
161 &
188
161 &
191
113 &
161
AspartameAcesulfame
Salt
Brilliant blue
FCF
caramel III ammonia
caramel
Caramel IVsulfite ammonia
1000mg/kg
350mg/kg
200mg/kg
161
200mg/kg
7500mg/kg
Page | 211
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
(3)
Codex GSFA
Flavourings
Natural and artificial flavours,
except those which reproduce
the flavour of pears
caramel
Limited by
GMP
Standard for canned strawberries
Additive
Max. Level
Acidifying agents
Citric acid
Limited by GMP
Lactic acid
Malic acid
L-Tartaric acid
Colours
Erythrosine - CI 45430
300 mg/kg of the
final product,
Ponceau 4R - CI 16255
(singly or in
combination)
Firming agents
Calcium chloride
350 mg/kg of the
final product,
Calcium gluconate
calculated
as total
Calcium lactate
Ca
Standard for canned mangoes
Additive
Max. Level
Colour
Beta-carotene
Acidifying agents
Citric acid
Antioxidant
Ascorbic acid
Firming agents
Calcium chloride
Pectins
234
Canned
fruit
cocktail
(i)
(ii)
(iii)
(iv)
100mg/kg
Limited by GMP
200mg/kg
350mg/kg,
calculated as ca
in the finished
products
Limited by GMP
Standard For Canned Fruit Cocktail
Standard For Canned Tropical Fruit Salad
Standard For Certain Canned Citrus Fruits
Standard For Canned Stone Fruits
Standard for canned fruit cocktail
Additive
Max. Level
Colours
Erythrosine (to colour
cherries only when artificially
coloured cherries are used)
Flavours
Natural fruit essence
Natural flavours and their
identical synthetic
equivalents
Cherry laurel oil (to flavour
artificially coloured cherries
only)
(4)
Catatan
Limited by GMP
Limited by GMP
Limited by GMP
10 mg/kg in the
total product
120
carmines
200mg/kg
160a(ii)
Carotenes,
Beta-,
Vegetable
Carotenoids
1000mg/kg
200mg/kg
161
Chlorophylls
And
Chlorophyllins,
Copper
Complexes
Fast green FCF
100mg/kg
62
1500mg/kg
172(i)-(iii)
Grape Skin
Extract
Iron oxides
961
Neotame
33mg/kg
900a
10mg/kg
101(i),(ii)
Poldimethylsilox
ane
Ponceau
4R(cochineal
red A)
Riboflavins
954(i)-(iv)
saccharins
160a(i),
a(iii),e,f
141(i),(ii)
143
163(ii)
124
200mg/kg
181
300mg/kg
300mg/kg
161
161
300mg/kg
200mg/kg
161
512
Stannous
20mg/kg
43
chloride
960
Steviol
330mg/kg
26
Glycosides
955
Sucralose
400mg/kg
161
(Trichlorogalact
osucrose)
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
(i) 4.0 Fruits and vegetables (including mushrooms and fungi,
roots and tubers, pulses and legumes, and aloe vera),
seaweeds, and nuts and seeds
(ii) 4.1 Fruit
(iii) 4.1.2 Processed fruit
(iv) 4.1.2.4 Canned or bottled (pasteurized) fruit
4.0 Fruits and vegetables (including mushrooms and fungi,
roots and tubers, pulses and legumes, and aloe vera),
seaweeds, and nuts and seeds
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.1 Fruit
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.1.2 Processed fruit
INS
Additive
Max. Level
903
Carnauba wax
400mg/kg
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
Page | 212
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
Bitter almond oil (to flavour
artificially coloured cherries
only)
Antioxidant
L-ascorbic acid
(3)
Codex GSFA
40 mg/kg in the
total product
Standard for canned tropical fruit salad
Additive
Max. Level
Colouring Matter
Erythrosine (to colour
Limited by GMP
cherries)
Flavours
Cherry Laurel Oil (to flavour
10 mg/kg in the
artificially coloured cherries
total product
only)
Bitter Almond Oil (to flavour
40 mg/kg in the
artificially coloured cherries
total product
only)
Natural flavours and natureLimited by GMP
identical flavours as defined
in Codex Alimentarius
Volume 1
Anti-Oxidant
L-ascorbic acid
Acidifying Agent
Citric acid
Firming Agents
Calcium chloride
Calcium lactate
Calcium gluconate
4.1.2.4 Canned or bottled (pasteurized) fruit
INS
950
500 mg/kg
700 mg/kg
951
962
133
150c
150d
120
160a(ii)
Standard for certain canned citrus fruits
Acidity regulators and firming agents used in food
category 04.1.2.4 or listed in Table 3 of the GSFA
are acceptable for use in foods conforming to this
Standard.
Standard for canned stone fruits
INS
Additive
Max. Level
Acidifying Agents
260
Acetic acid
Limited by
GMP
270
Lactic acid
296
Malic acid
330
Citric acid
334
Tartaric acid
1300 mg/kg
Antioxidants
300
L-Ascorbic acid
Limited by
GMP
Colours
127
Erythrosine (for sweet
200 mg/kg of
cherries only)
the final
product
129
Allura Red AC (for
canned “Red” or
“Purple” plums only)
Flavourings
Additive
Max. Level
Notes
Acesulfame
Potassium
Aspartame
350mg/kg
161 &
188
161 &
191
113 &
161
AspartameAcesulfame
Salt
Brilliant blue
FCF
caramel III ammonia
caramel
Caramel IVsulfite ammonia
caramel
carmines
1000mg/kg
350mg/kg
200mg/kg
161
200mg/kg
7500mg/kg
200mg/kg
Carotenes,
Beta-,
Vegetable
Carotenoids
1000mg/kg
200mg/kg
161
Chlorophylls
And
Chlorophyllins,
Copper
Complexes
Fast green FCF
100mg/kg
62
1500mg/kg
172(i)-(iii)
Grape Skin
Extract
Iron oxides
961
Neotame
33mg/kg
900a
10mg/kg
101(i),(ii)
Poldimethylsilox
ane
Ponceau
4R(cochineal
red A)
Riboflavins
954(i)-(iv)
saccharins
160a(i),
a(iii),e,f
141(i),(ii)
Limited by GMP
350 mg/kg singly
or in combination,
calculated as Ca
(4)
Catatan
143
163(ii)
124
200mg/kg
181
300mg/kg
300mg/kg
161
161
300mg/kg
200mg/kg
161
512
Stannous
20mg/kg
43
chloride
960
Steviol
330mg/kg
26
Glycosides
955
Sucralose
400mg/kg
161
(Trichlorogalact
osucrose)
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
Page | 213
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
Natural and artificial
flavours except those
which reproduce the
flavour
of
the
respective stone fruit
235
Fruit juice
(3)
Codex GSFA
(4)
Catatan
Limited by
GMP
(i) General Standard for Fruit juices and nectars
-
General Standard for Fruit juices and nectars
Food additives listed in Food Categories 14.1.2.1
(Fruit juice), 14.1.2.3 (Concentrates for fruit juice),
14.1.3.1 (Fruit nectar) and 14.1.3.3 (Concentrates
for fruit nectar) may be used in foods subject to
this Standard.
14.1.2.1 - Fruit juice
INS
Additive
Max. Level
Notes
300
Ascorbic
GMP
Acid, L210-213
Benzoates
1000 mg/kg 13, 91
& 122
302
Calcium
GMP
Ascorbate
290
Carbon
GMP
69
Dioxide
330
Citric Acid
3000 mg/kg
122
296
Malic Acid,
GMP
115
DL440
Pectins
GMP
35
338;
Phosphates 1000 mg/kg 33, 40
339(i)-(iii);
& 122
340(i)-(iii);
341(i)-(iii);
342(i), (ii);
343(i)-(iii);
450(i)-(iii),
(v)-(vii);
451(i), (ii);
452(i)-(v);
542
303
Potassium
GMP
Ascorbate
301
Sodium
GMP
Ascorbate
200-203
Sorbates
1000 mg/kg 42, 91
& 122
220-225, Sulfites
50 mg/kg
44 &
227, 228,
122
539
334;
Tartrates
4000 mg/kg
45,
335(i),
128 &
(ii);336(i),
129
(ii); 337
14.1.2.3 - Concentrates for fruit juice
INS
Additive
Max.
Notes
Level
300
Ascorbic
GMP
127
Acid, L210-213
Benzoates
1000
13,91,
mg/kg
122 &
127
Page | 214
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
302
290
330
296
440
338;
339(i)-(iii);
340(i)-(iii);
341(i)-(iii);
342(i),(ii);
343(i)-(iii);
450(i)-(iii),
(v)-(vii);
451(i),(ii);
452(i)-(v);
542
303
301
200-203
220-225,
227, 228,
539
334;
335(i),(ii);
336(i),
(ii); 337
INS
950
300
951
210-213
302
290
330
296
440
338;
339(i)-(iii);
340(i)-(iii);
341(i)-(iii);
342(i),(ii);
343(i)-(iii);
450(i)-(iii),
(v)-(vii);
451(i),(ii);
Calcium
Ascorbate
Carbon
Dioxide
Citric Acid
Malic Acid,
DLPectins
(3)
Codex GSFA
GMP
127
GMP
69 &
127
122 &
127
115 &
127
35 &
127
33, 40,
122 &
127
3000
mg/kg
GMP
GMP
Phosphates
1000
mg/kg
Potassium
Ascorbate
Sodium
Ascorbate
Sorbates
GMP
127
GMP
127
1000
mg/kg
42, 91,
122 &
127
44,
122 &
127
45,
127,
128 &
129
Sulfites
50 mg/kg
Tartrates
4000
mg/kg
14.1.3.1 - Fruit nectar
Additive
Max. Level
Acesulfame
350 mg/kg
Potassium
Ascorbic
Acid, LAspartame
Benzoates
Calcium
Ascorbate
Carbon
Dioxide
Citric Acid
Malic Acid,
DLPectins
Phosphates
(4)
Catatan
Notes
188
GMP
600 mg/kg
1000 mg/kg
191
13, 91
& 122
GMP
GMP
69
5000 mg/kg
GMP
GMP
1000 mg/kg
33, 40
& 122
Page | 215
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
452(i)-(v);
542
303
954(i)-(iv)
301
200-203
955
Potassium
Ascorbate
Saccharins
Sodium
Ascorbate
Sorbates
Sucralose
(Trichlorogal
actosucrose)
Sulfites
(3)
Codex GSFA
(4)
Catatan
GMP
80 mg/kg
GMP
1000 mg/kg
42, 91
& 122
300 mg/kg
220-225,
50 mg/kg
44 &
227, 228,
122
539
Tartrates
334;
4000 mg/kg
45 &
335(i),(ii);
128
336(i),
(ii); 337
14.1.3.3 (Concentrates for fruit nectar)
INS
Additive
Max. Level
Notes
950
Acesulfame 350 mg/kg
127 &
Potassium
188
300
Ascorbic
GMP
127
Acid, L951
Aspartame
600 mg/kg
127 &
191
210-213
Benzoates
1000 mg/kg 13, 91,
122 &
127
302
Calcium
GMP
127
Ascorbate
290
Carbon
GMP
69 &
Dioxide
127
330
Citric Acid
5000 mg/kg
127
296
Malic Acid,
GMP
127
DL440
Pectins
GMP
127
338;
Phosphates 1000 mg/kg 33, 40,
339(i)-(iii);
122 &
340(i)-(iii);
127
341(i)-(iii);
342(i),(ii);
343(i)-(iii);
450(i)-(iii),
(v)-(vii);
451(i),(ii);
452(i)-(v);
542
303
Potassium
GMP
127
Ascorbate
954(i)Saccharins
80 mg/kg
127
(iv)
301
Sodium
GMP
127
Ascorbate
200-203
Sorbates
1000 mg/kg 42, 91,
122 &
127
955
Sucralose
300 mg/kg
127
(Trichlorog
alactosucro
Page | 216
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
(4)
Catatan
se)
220-225, Sulfites
50 mg/kg
44,
227,
122 &
228,539
127
334;
Tartrates
4000 mg/kg
45,
335(i),(ii);
127 &
336(i),
128
(ii); 337
PROCESSING AIDS – Maximum Level of Use in
line with Good Manufacturing Practices (GMP
Function
Substance
Polydimethylsiloxane *1
Adsorbent clays (bleaching, natural
or activated earths)
Adsorbent resins
Activated carbon (only from plants)
Bentonite
Calcium hydroxide *2
Cellulose
Chitosan
Colloidal silica
Diatomaceous earth
Gelatin (from skin collagen)
Ion exchange resins (cation and
anion)
Antifoaming Isinglass * 3
Agent
Kaolin
Perlite
Polyvinylpolypyrrolidone
Potassium casseinate * 3
Potassium tartrate *2
Precipitated calcium carbonate *2
Rice hulls
Silicasol
Sodium caseinate *3
Sulphur dioxide *2, *4
Tannin
Enzyme
Pectinases (for breakdown of
Preparations pectin),
*5
Proteinases (for breakdown of
proteins),
Amylases (for breakdown of starch)
and
Cellulases (limited use to facilitate
disruption of cell walls)
Packing
Nitrogen
gas *6
Carbon dioxide
*1 - 10 mg/l is the maximum residue limit of the
compound allowed in the final product.
*2 - Only in grape juice.
*3 - Use of these processing aids should take into
account their allergenic potential. If there is any carry
over of these processing aids into finished product,
they are subject to ingredient declaration in
accordance with Sections 4.2.1.4 and 4.2.4 of the of
the General Standard for the Labelling of Prepackaged
Foods.
*4 - 10 mg/l (as residual SO2).
Page | 217
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
(4)
Catatan
*5 - Enzyme preparations may be used as processing
aids provided these preparations do not result in a total
liquefaction and do not substantially affect the cellulose
content of the processed fruit.
*6 - May also be used e.g., for preservation.
236
237
238
239
240
241
242
243
243A
244
Apple juice
Grapefruit
juice
Lemon
juice
Lime juice
Refer Regulation 235
Refer Regulation 235
-
Refer Regulation 235
-
Refer Regulation 235
-
Orange
juice
Passion
fruit juice
Pineapple
juice
Particular
Labelling
requiremen
t of fruit
juice
Fruit nectar
Fruit pulp
Refer Regulation 235
-
Refer Regulation 235
-
Refer Regulation 235
-
-
-
Refer Regulation 235
-
(i) 4.0 Fruits and vegetables (including mushrooms and fungi,
roots and tubers, pulses and legumes, and aloe vera),
seaweeds, and nuts and seeds
(ii) 4.1 Fruit
(iii) 4.1.2 Processed fruit
(iv) 4.1.2.8 Fruit preparations,including pulp,purees,fruit
toppings and coconut milk
4.0 Fruits and vegetables (including mushrooms and fungi,
roots and tubers, pulses and legumes, and aloe vera),
seaweeds, and nuts and seeds
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.1 Fruit
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.1.2 Processed fruit
INS
Additive
Max. Level
903
Carnauba wax
400mg/kg
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.1.2.8 Fruit preparations,including pulp,purees,fruit
toppings and coconut milk
INS
Additive
Max. Level
Notes
950
Acesulfame
350mg/kg
161 &
Potassium
188
129
Allura red AC
300mg/kg
161 &
182
951
Aspartame
1000mg/kg
161 &
191
962
Aspartame350mg/kg
113 &
Acesulfame
161
Salt
Page | 218
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
210-213
133
150c
150d
120
160a(ii)
160a(i),
a(iii),e,f
141(i),(ii)
472e
143
163(ii)
214,218
132
961
338;
339(i)(iii);340(i)(iii); 341(i)(iii);342(i),
(ii); 343(i)(iii);450(i)(iii),(v)-(vii);
451(i),(ii);
452(i)-(v);
542
432-436
124
477
101(i),(ii)
954(i)-(iv)
200-203
960
955
Benzoates
Brilliant blue
FCF
Caramel III Ammonia
Caramel
Caramel IVsulfite ammonia
caramel
Carmines
Carotenes,
Beta-,
Vegetable
carotenoids
Chlorophylls
And
Chlorophyllins,
Copper
Complexes
Diacetyltartaric
and fatty acid
esters of
glycerol
Fast green FCF
(4)
Catatan
1000
100mg/kg
7500mg/kg
13
161 &
182
182
7500mg/kg
182
500mg/kg
100mg/kg
182
182
100mg/kg
161 &
182
62 & 182
100mg/kg
2500mg/kg
100mg/kg
Grape Skin
Extract
hydroxybenzoat
es, paraIndigotine(indig
o carmine)
Neotame
Phosphates
500mg/kg
polysorbates
Ponceau
4R(cochineal
red A)
Propylene
glycerol esters
of fatty acids
Riboflavins
Saccharins
sorbates
Steviol
Glycosides
Sucralose
(Trichlorogalact
osucrose)
1000mg/kg
50mg/kg
800mg/kg
150mg/kg
100mg/kg
350mg/kg
161 &
182
179, 181
& 182
27
161 &
182
161
33
154
161 &
182
40000
mg/kg
300mg/kg
200mg/kg
1000mg/kg
330mg/kg
182
161
42
26
400mg/kg
161
Page | 219
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
220-225,
227,228,53
9
110
Sulfites
100mg/kg
(4)
Catatan
44 & 206
Sunset yellow
300mg/kg
161 &
FCF
182
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
245
246
Fruits
puree or
fruit pasre
Jam
-
Refer Regulation 244
(i) Standard for Jams, Jellies and Marmalades
-
Standard for jams,jellies,and marmalades
Acidity regulators, antifoaming agents, firming
agents, preservatives and thickeners used in
accordance with Table 3 of the GSFA are
acceptable for use in foods conforming to this
Standard.
Only those food additive classes listed below are
technologically justified and may be used in
products covered by this Standard.
INS
Additive
Acidity Regulators
334;
Tartrates
335(i),
(ii);
336(i),
(ii); 337
Antifoaming Agents
900a
Polydimethylsiloxane
Colours
100(i)
Curcumin
101(i), (ii) Riboflavins
104
Quinoline Yellow
110
Sunset Yellow FCF
120
Carmines
124
Ponceau 4R
(Cochineal Red A)
129
Allura Red AC
133
Brilliant Blue FCF
140
Chlorophyll
141(i), (ii) Chlorophylls and
Chlorophyllins,
Copper Complexes
143
Fast Green FCF
150a
Caramel I-Plain
150b
Caramel II – sulfite
caramelCaramel II –
sulfite caramel
150c
Caramel III-ammonia
caramel
150d
Caramel IV – Sulfite
Ammonia caramel
160a(i)
Carotenes, beta-,
(synthetic)
160a(iii)
Carotenes, beta(Blakeslea trispora)
Max. Level
3,000 mg/kg
10 mg/kg
500 mg/kg
200 mg/kg
100 mg/kg
300 mg/kg
200 mg/kg
100 mg/kg
100 mg/kg
100 mg/kg
GMP
200 mg/kg
400 mg/kg
GMP
80,000
mg/kg
80,000
mg/kg
1,500 mg/kg
500 mg/kg
singly or in
combination
Page | 220
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
160e
160f
160a(ii)
160d(i),
160d(iii)
161b(i)
Carotenal, beta-apo8’Beta-apo-8’Carotenoic acid,
ethyl esters
Carotenes, beta- ,
vegetable
Lycopenes
Lutein from Tagetes
erecta
162
Beet Red
163(ii)
Grape Skin Extract
172(i)-(iii) Iron Oxides
Preservatives
200-203
Sorbates
210-213
Benzoates
220-225, Sulfites
227, 228,
539
(3)
Codex GSFA
(4)
Catatan
1,000 mg/kg
100 mg/kg
100 mg/kg
GMP
500 mg/kg
200 mg/kg
1,000 mg/kg
1,000 mg/kg
50 mg/kg as
residual
SO2 in the
end product,
except
when made
with sulfited
fruit when a
maximum
level of
100mg/kg is
permitted in
the end
products
Flavourings
The following flavourings are acceptable for use
in foods conforming to this Standard when used in
accordance with good manufacturing practices
and in compliance with the Codex Guidelines for
the Use of Flavourings (CAC/GL 66-2008):
-natural flavouring substances that are extracted
from the named fruits in the respective product;
-natural mint flavor;
-natural cinnamon flavor;
-vanillin, vanilla or vanilla extracts
247
Fruit jelly
Refer Regulation 246
248
Marmalade
Refer Regulation 246
249
Seri kaya
-
(i) 10.0 Eggs and egg products
(ii) 10.4 Egg-based desserts (e.g.custard)
10.0 Eggs and egg products
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
INS
950
10.4 Egg based desserts(e.g.custard)
Additive
Max. Level
Acesulfame
350mg/kg
potassium
Notes
161 &
188
Page | 221
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
(4)
Catatan
129
304,305
951
Allura red AC
Ascorbyl esters
Aspartame
300mg/kg
500mg/kg
1000mg/kg
210-213
133
161g
150c
Benzoates
Brilliant blue FCF
canthaxanthin
Caramel III –
ammonia
Caramel
Caramel IV –
sulfite
Ammonia caramel
Carmines
Carotenes, beta-,
Vegetable
Carotenoids
1000mg/kg
150mg/kg
15mg/kg
20000
mg/kg
Chlorophylls and
Chlorophyllins,
copper
Complexes
Diacetyltartaric
and
Fatty acid esters
of Glycerol
Fast green FCF
Grape skin extract
Indigotine (indigo
carmine)
Iron oxides
Lutein from
tagetes
Erecta
Neotame
Phosphates
300mg/kg
150d
120
160a(ii)
160a(i),
a(iii), e,f
141(i),(ii)
472e
143
163(ii)
132
172(i)-(iii)
243
961
338; 339(i)(iii); 340(i)(iii); 341(i)(iii); 342(i),
(ii); 343(i)(iii); 450(i)(iii), (v)-(vii);
451(i), (ii);
452(i)-(v);
542
432-436
Polysorbates
124
Ponceau 4R
(cochineal red A)
310
Propyl gallate
477
Propylene glycol
esters
Of fatty acids
101(i),(ii)
Riboflavins
954(i)-(iv)
Saccharins
200-203
Sorbates
960
Steviol glycosides
955
Sucralose
(trichlorogalactos
ucrose)
474
Sucroglycerides
161
2 & 10
161 &
191
13
20000
mg/kg
150mg/kg
150mg/kg
150mg/kg
2
5000mg/kg
100mg/kg
200mg/kg
300mg/kg
181
161
150mg/kg
200mg/kg
100mg/kg
1400mg/kg
161
33
3000mg/kg
50mg/kg
90mg/kg
40000mg/k
g
300mg/kg
100mg/kg
1000mg/kg
330mg/kg
400mg/kg
2 & 15
144
42
26
161
5000mg/kg
Page | 222
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
(3)
Codex GSFA
(4)
Catatan
110
250
251
252
253
Pectin
Jam setting
compound
Nut
Coconut
milk
(i)
Standard For Aqueous Coconut ProductsCoconut Milk And Coconut Cream
Sunset yellow
50mg/kg
FCF
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
-
Standard for Aqueous coconut products-coconut
milk and coconut cream
INS
Additive
Max. Level
Bleaching Agents
223
Sodium metabisulfite
30 mg/kg
224
Potassium metabisulfite
Emulsifiers
432
Polyoxyethylene (20)
1000 mg/kg
sorbitan monolaurate
433
Polyoxyethylene (20)
sorbitan monooleate
434
Polyoxyethylene (20)
sorbitan monopalmitate
435
Polyoxyethylene (20)
sorbitan monostearate
436
Polyoxyethylene (20)
sorbitan tristearate
471
Mono- and diglycerides
Limited by
GMP
473
Sucrose esters of fatty
1500 mg/kg
acid
Preservatives
211
Sodium benzoate
1000 mg/kg,
only for
pasteurized
coconut milk
Stabilizers/Thickeners
412
Guar gum
Limited by
GMP
415
Xanthan gum
418
Gellan gum
466
Sodium carboxymethyl
cellulose
254
254
A
255
256
Coconut
cream
Coconut
cream
concentrate
Coconut
cream
powder
Desiccated
coconut
(i)
Refer Regulation 253
-
Refer Regulation 253
-
-
Refer Regulation 244
Standard for Grated Desiccated Coconut
Standard for Grated Desiccated Coconut
4.1.2.2 dried fruit
INS
Additive
Max. Level
Notes
950
Acesulfame
500 mg/kg
161 &
Potassium
188
304,
Ascorbyl
80mg/kg
10
305
esters
Page | 223
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
951
Aspartame
2000 mg/kg
210213
472e
Benzoates
800mg/kg
385,
386
214,
218
243
905d
905e
961
200203
955
220225,
227,
228,
539
Diacetyltartari
c and Fatty
acid esters of
glycerol
Ethylene
Diamine
Tetra
Acetates
Hydroxybenzoa
tes, paraLauric
arginate ethyl
ester
Mineral oil,
High viscosity
Mineral oil,
Medium
viscosity
Neotame
Sorbates
Sucralose
(Trichlorogala
ctosucrose)
Sulfites
(3)
Codex GSFA
(4)
Catatan
161 &
191
13
10000
mg/kg
265mg/kg
21
800mg/kg
27
200mg/kg
5000 mg/kg
5000 mg/kg
100 mg/kg
500mg/kg
161
42
1500 mg/kg
161
1000mg/kg
44, 135
& 218
The antioxidant listed below is also acceptable for
use, under the conditions of good manufacturing
practices, in the products covered by this
Standard.
330
Citric acid
GMP
258
259
Coconut
paste
Peanut
butter
-
Refer Regulation 244
-
(i) 4.0 Fruits and vegetables (including mushrooms and fungi,
roots and tubers, pulses and legumes, and aloe vera),
seaweeds, and nuts and seeds
(ii) 4.2 Vegetables (including mushrooms and fungi, roots and
tubers, pulses and legumes, and aloe vera), seaweeds,
and nuts and seeds
(iii) 4.2.2 Processed vegetables (including mushrooms and
fungi, roots and tubers, pulses and legumes, and aloe
vera), seaweeds, and nuts and seeds
(iv) 4.2.2.5 Vegetable(including mushrooms and fungi, roots
and tubers, pulses and legumes and aloe vera)seaweeds
and nut and seed purees and spreads(e.g peanut butter)
4.0 Fruits and vegetables (including mushrooms and fungi,
roots and tubers, pulses and legumes, and aloe vera),
seaweeds, and nuts and seeds
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
Page | 224
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
(4)
Catatan
4.2 Vegetables (including mushrooms and fungi, roots
and tubers, pulses and legumes, and aloe vera),
seaweeds, and nuts and seeds
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.2.2 Processed vegetables (including mushrooms and
fungi, roots and tubers, pulses and legumes, and aloe
vera), seaweeds, and nuts and seeds
INS
Additive
Max. Level
Notes
150d
Caramel IV 50000
92 &
Sulfite Ammonia
mg/kg
161
Caramel
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.2.2.5 Vegetable(including mushrooms and fungi,roots
and tubers,pulses and legumes and aloe vera)seaweeds
and nut and seed purees and spreads(e.g peanut butter)
INS
Additive
Max. Level
Notes
950
Acesulfame
1000mg/kg
188
Potassium
951
aspartame
1000mg/kg
161 &
191
210-213
benzoates
1000mg/kg
13
150c
Caramel III 50000
Ammonia
mg/kg
Caramel
120
carmines
100mg/kg
160a(ii)
carotenes, beta-,
1000mg/kg
vegetable
160a(i),
carotenoids
50mg/kg
161
a(iii),e,f
141(i),(ii)
Chlorophylls And
100mg/kg
62
Chlorophyllins,
Copper
Complexes
385,386
Ethylene Diamine
250mg/kg
21
Tetra Acetates
163(ii)
Grape Skin
100mg/kg
179 &
Extract
181
214,218
hydroxybenzoates 1000mg/kg
27
, para961
Neotame
33mg/kg
161
338; 339(i)- Phosphates
2200mg/kg
33 &
(iii);340(i) 76
(iii); 341(i)(iii);342(i),
(ii); 343(i)(iii);450(i)(iii),(v)-(vii);
451(i),(ii);
452(i)(v);542
900a
Polydimethylsilox
10mg/kg
ane
954(i)-(iv)
Saccharins
160mg/kg
161
200-203
Sorbates
1000mg/kg
42
960
Steviol
330mg/kg
26
Glycosides
Page | 225
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
955
Sucralose
(Trichlorogalactosu
crose)
Sulphites
(4)
Catatan
400mg/kg
161 &
169
220-225,
500mg/kg
44
227, 228,
&138
539
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
260
Tea
-
(i) 14.0 Beverages, excluding dairy products
(ii) 14.1 Non-alcoholic ("soft") beverages
(iii) 14.1.5 Coffee,coffee substitutes,tea,herbal infusions,and
other hot cereal and grain beverages,excluding cocoa
14.0 Beverages, excluding dairy products
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
14.1 Non-alcoholic ("soft") beverages
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
14.1.5 Coffee,coffee substitutes,tea,herbal infusions,and
other hot cereal and grain beverages,excluding cocoa
INS
Additive
Max. Level
Notes
950
Acesulfame
600mg/kg
160,
Potassium
161 &
188
260
Acetic acid,glacial
GMP
160
300
Ascorbic acid,LGMP
160
951
aspartame
600mg/kg
160 &
161
901
Beeswax
GMP
108
210-213
Benzoates
1000mg/kg
13
170(i)
Calcium carbonate
GMP
160
327
Calcium lactate
GMP
160
902
Candelilla wax
GMP
108
150c
caramel III 10000
160 &
ammonia
mg/kg
7
caramel
150d
Caramel IV-sulfite
10000
7&
ammonia caramel
mg/kg
127
903
Carnauba wax
200mg/kg
108
330
Citric Acid
GMP
160
472e
Diacetyltartaric And
500mg/kg
142
Fatty Acid Esters Of
Glycerol
242
Dimethyl
250mg/kg
18
Dicarbonate
385,386
Ethylene Diamine
35mg/kg
21
Tetra
Acetates
297
Fumaric Acid
GMP
160
214,218
Hydroxybenzoates,
450mg/kg
27 &
Para160
504(i)
Magnesium
GMP
160
Carbonate
528
Magnesium
GMP
160
Hydroxide
504(ii)
Magnesium
GMP
160
Hydroxide
Page | 226
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
(4)
Catatan
504(ii)Carbonate
296
961
338; 339(i)(iii);340(i)(iii); 341(i)(iii);
342(i),(ii);
343(i)-(iii);
450(i)iii),(v)-(vii);
451(i),(ii);
452(i)-(v);
542
501(i)
332(i)
954(i)(iv)
904
262(i)
500(i)
331(i)
262
263
263A
264
-
Particular
labelling
requiremen
t of tea
-
160
160
33 &
160
Potassium
Carbonate
Potassium
Dihydrogen
Citrate
Saccharins
GMP
160
GMP
160
200mg/kg
160
GMP
GMP
GMP
GMP
108
160
160
160
GMP
GMP
GMP
160
160
160
325
200-203
GMP
500mg/kg
960
Steviol Glycosides
200mg/kg
955
Sucralose
(Trichlorogalactosuc
rose)
Sucroglycerides
Tripotassium citrate
Trisodium citrate
300mg/kg
160
42 &
160
26 &
160
160 &
161
474
332(ii)
331(iii)
Tea dust
tea fanning
or tea sfting
Tea
extract,
instant tea
or solube
tea
Scented
tea
Tea mix
GMP
50mg/kg
300mg/kg
Shellac, Bleached
Sodium Acetate
Sodium Carbonate
Sodium Dihydrogen
Citrate
Sodium Dl-Malate
Sodium Fumarates
Sodium Hydrogen
500(ii)
Carbonate
Sodium Lactate
Sorbates
350(ii)
365
500(ii)
261
Malic Acid
Neotame
Phosphates
1000mg/kg
GMP
GMP
176
160
160
Refer Regulation 260
Refer Regulation 260
Refer Regulation 260
Refer Regulation 260
-
Page | 227
(1)
Food Reg. 1985
Reg. Title
265
Coffee
bean
266
Coffee or
ground or
coffee
powder
267
Instant
coffee or
soluble
coffee
267A Decaffeinated
(2)
Codex Standard
(3)
Codex GSFA
Refer Regulation 260
-
Refer Regulation 260
Refer Regulation 260
Refer Regulation 260
coffee
268
269
269A
270
271
272
273
274
275
276
Coffee
essence or
liquid
coffee
extract
Coffee
mixture
Premix
coffee
Chicory
Coffee and
chicory
Instant
coffee and
chicory or
soluble
coffee and
chicory
extract
soluble
coffee
Coffee and
chicory
essence or
liquid
coffee and
chicory
extract
Cocoa
bean
Cocoa nib
or cracked
cocoa
Cocoa
paste,
cocoa slab
or cocoa
liquor
(4)
Catatan
Refer Regulation 260
-
Refer Regulation 260
Refer Regulation 260
Refer Regulation 260
-
Refer Regulation 260
Refer Regulation 260
Refer Regulation 260
-
-
-
-
(i) Standard
for
Cocoa
(cacao)
(cocoa/chocolate liquor) and cocoa cake
mass
-
Standard for Cocoa(cacao)mass(cocoa/chocolate
liquor) and cocoa cake
INS
Additive
Max. Level
Acidity regulators
503(i)
Ammonium carbonate
527
Ammonium hydroxide
503(ii)
Ammonium hydrogen
carbonate
170(i)
Calcium carbonate
330
Citric acid
504(i)
Magnesium
Page | 228
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
526
338
carbonate
Magnesium hydroxide
Magnesium oxide
Potassium carbonate
Potassium hydroxide
Potassium hydrogen
carbonate
Sodium carbonate
Sodium hydroxide
Sodium hydrogen
carbonate
Calcium hydroxide
Orthophosphoric acid
334
L-Tartaric acid
528
530
501(i)
525
501(ii)
500(i)
524
500(ii)
Emulsifiers
471
Mono- and
diglycerides of edible
fatty acids
322
Lecithin
442
Ammonium salts of
phosphatidic acids
476
Polyglycerol esters of
interesterified
ricinoleic acid
Flavouring Agents
Natural and artificial flavours,
except those which reproduce the
flavour of chocolate or milk
Vanillin
Ethyl vanillin
277
Cocoa
butter
(3)
Codex GSFA
(4)
Catatan
Limited by
GMP
2.5 g/kg
expressed as
P2 05 in finished
cocoa and
chocolate
products
5 g/kg in
finished cocoa
and chocolate
products
Limited by
GMP
10 g/kg in
finished cocoa
or chocolate
products
5 g/kg in
finished cocoa
or chocolate
products
Limited by
GMP
(i) Standard for Cocoa butters
-
Standard for Cocoa butter
Additive
Max. Level
Processing Aid
Hexane (62ºC - 82ºC)
1 mg/kg, excluding
press cocoa butter
278
Cocoa or
coca
powder or
soluble
cocoa
(i)
Standard For Cocoa Powders (Cocoas) And
Dry Mixtures Of Cocoa And Sugars
-
Standard for Cocoa powders (cocoas) and dry
mixtures of cocoa and sugars
INS
Additive
Max. Level
Acidity regulators
170(i)
Calcium carbonate
Limited by
GMP
330
Citric acid
Page | 229
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
334
Tartaric acid – L(+)
338
Orthophosphoric acid
500(i)
Sodium carbonate
500(ii)
Sodium hydrogen
carbonate
Potassium carbonate
501(i)
501(ii)
503(i)
503(ii)
Potassium hydrogen
carbonate
Ammonium carbonate
504(i)
Ammonium hydrogen
carbonate
Magnesium carbonate
524
Sodium hydroxide
525
Potassium hydroxide
526
Calcium hydroxide
527
Ammonium hydroxide
528
Magnesium hydroxide
530
Magnesium Oxide
Emulsifiers
471
Mono- and diglycerides of edible
fatty acids
322
Lecithin
476
Polyglycerol esters of
interesterified recinoleic
acid
442
473
491
492
493
494
495
Ammonium salts of
phosphatidic acids
Edible sucrose esters
of fatty acids
Sorbitan Monostearate
Sorbitan Tristearate
Sorbitan Monolaurate
Sorbitan Monooleate
Sorbitan Monopalmitate
(3)
Codex GSFA
(4)
Catatan
5 000 mg/kg
(on the
cocoa
fraction of
the finished
product)
2500 mg/kg,
expressed
as P2 O5 ,
(on the
cocoa
fraction of
the finished
product)
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
5 000 mg/kg
(on the
finished
product/final
cocoa
product)
10 000
mg/kg
*
10000mg/kg
2000 mg/kg
(in
combination)
Page | 230
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
477
Propylene Glycol
Esters Of Fatty Acids
475
Polyglycerol Esters Of
Fatty Acids
Stabilizers
400
Alginic Acid
407
Carrageenan and its
Na, K, NH4 salts
(includes furcellaran)
410
Carob Bean Gum,
413
Tragacanth Gum
414
Gum Arabic, (Acacia
Gum)
415
Xanthan Gum
416
Karaya Gum
417
Tara Gum
460
Cellulose
412
Guar Gum
418
Gellan Gum
466
Sodium Carboxymethyl
Cellulose
Flavouring agents
Natural and artificial flavours,
except those which reproduce the
flavor of chocolate or milk
Vanillin
Ethyl vanillin
Anti-caking agents
552
Calcium silicate
553(i)
Magnesium silicate
553(ii)
Magnesium trisilicate
553(iii) Talc
551
Silicon dioxide,
amorphous
341(iii) Tricalcium phosphate
Bulking agent
1200
Polydextroses
Sweeteners
953
Isomalt (Isomaltitol)
966
Lactitol
421
Mannitol
965
Maltitols
420
Sorbitols
967
Xylitol
950
Acesulfame Potassium
951
Aspartame
955
Sucralose
954
Saccharins
957
Thaumatin
Thickener
Modified Starches
1400
Dextrins, roasted
starch
1401
Acid-treated starch
1402
Alkaline treated starch
(3)
Codex GSFA
(4)
Catatan
5 000 mg/kg
5 000 mg/kg
Limited by
GMP
Limited by
GMP
Limited by
GMP
Limited by
GMP
10 000
mg/kg
Limited by
GMP
Limited by
GMP
350 mg/kg
3 000 mg/kg
580 mg/kg
100 mg/kg
(residue
limit)
Limited by
GMP
Limited by
GMP
Page | 231
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
1403
1404
1405
279
Chocolate
(3)
Codex GSFA
(4)
Catatan
Bleached starch
Oxidized starch
Starches, enzymetreated
(i) Standard For Chocolate And Chocolate Products
-
Standard for Chocolate and chocolate products
Other additives from the GSFA approved list may
be used, subject to the authority having jurisdiction
in accordance with applicable legislation.
Alkalizing and neutralizing agents carried over as a
result of processing cocoa materials in proportion
to the maximum quantity as provided for.
INS
Additive
Acidity regulators
503(i)
Ammonium carbonate
527
Ammonium hydroxide
503(ii)
Ammonium hydrogen
carbonate
170(i)
Calcium carbonate
330
Citric acid
504(i)
Magnesium carbonate
528
Magnesium hydroxide
530
Magnesium oxide
501(i)
Potassium carbonate
525
Potassium hydroxide
501(ii)
Potassium hydrogen
carbonate
500(i)
Sodium carbonate
524
Sodium hydroxide
500(ii)
Sodium hydrogen
carbonate
526
Calcium hydroxide
338
Orthophosphoric acid
334
322
422
442
476
Limited by
GMP
2.5 g/kg
expressed as
P205, in
finished
cocoa and
chocolate
products
5 g/kg in
finished
cocoa and
chocolate
products
L-Tartaric acid
Emulsifiers
INS
Additive
471
Max. Level
Mono- and diglycerides of
fatty acids
Lecithins
Glycerol
Ammonium
salts of
phosphatidic
acids
Polyglycerol
esters
Max. Level
Products
GMP
10
g/kg
5
g/kg
15
g/kg
in
comb
inatio
n
Products
described
under 2.1
and 2.2
Page | 232
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
491
492
435
interesterified
recinoleic acid
Sorbitan
monostearate
Sorbitan
tristearate
Polyoxyethylen
e (20) sorbitan
monostearate
Flavouring agents
Natural flavours as
defined in the Codex
Alimentarius,
and
their
synthetic
equivalents, except
those which would
imitate
natural
chocolate or milk
flavours
Vanillin
Ethyl vanillin
combination
Sweeteners
950
Acesulfame
K
951
Aspartame
952
Cyclamic
acid and its
Na and Ca
salts
954
Saccharin
and its Na
and Ca salts
957
Thaumatin
420
Sorbitol
421
Mannitol
953
Isomalt
965
Maltitol
966
Lactitol
967
Xylitol
Glazing agents
414
Gum Arabic
(Acacia gum)
440
Pectin
901
Beeswax,
white and
yellow
902
Candelilla
wax
904
Shellac
Antioxidants
304
Ascorbyl
palmitate
319
Tertiary
butylhydroqui
none
320
Butylated
hydroxyanisole
321
Butylated
hydroxytoluen
e
(3)
Codex GSFA
(4)
Catatan
10
g/kg
10
g/kg
10 g
* GMP
Products
described
under 2.1
and 2.2
1 g/kg in
combination
500 mg/kg
2000 mg/kg
500 mg/kg
500 mg/kg
Products
described
under 2.1
and 2.2
GMP
GMP
Products
described
under 2.1
and 2.2
200 mg/kg
200 mg/kg
singly or
in
combination
Products
described
under
2.1.7.1
calculated
on a fat
content
basis
Page | 233
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
(4)
Catatan
310
Propylgallate
307
α-Tocopherol 750 mg/kg
Colours(for decorations purpose only)
Products
175
Gold
GMP
described
174
Silver
GMP
under 2.1
and 2.2
Bulking agents
1200 Polydextrose
A and N
Processing aids
Hexane (6 ºC - 82ºC)
GMP
Products
described
under 2.1
and 2.2
1 mg/kg
Calculate
d on a fat
content
basis
* = Temporarily endorsed
280
282
White
chocolate
Milk
chocolate
Milk shake
283
Salt
281
Refer Regulation 279
-
Refer Regulation 279
-
-
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
(i) Standard for food Grade Salt
Standard for food Grade Salt
12.1.1 Salt
INS
Additive
Max.
Level
170(i)
Calcium
GMP
Carbonate
552
Calcium
GMP
Silicate
535, 536, Ferrocyanides 14 mg/kg
538
504(i)
Magnesium
GMP
Carbonate
530
Magnesium
GMP
Oxide
553(i)
Magnesium
GMP
Silicate,
Synthetic
338;
Phosphates
8800
339(i)-(iii);
mg/kg
340(i)-(iii);
341(i)-(iii);
342(i),(ii);
343(i)-(iii);
450(i)-(iii),
(v)-(vii);
451(i),(ii);
452(i)-(v);
542
432-436
Polysorbates
10 mg/kg
470(i)
Salts Of
GMP
Myristic,
Palmitic And
Stearic Acids
With
-
Notes
24 &
107
33
71
Page | 234
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
551
554
284
285
286
Table salt
Iodised
table salt or
lodised salt
Spice
Ammonia,
Calcium,
Potassium
And Sodium
Silicon
Dioxide,
Amorphous
Sodium
Aluminosilicate
(3)
Codex GSFA
(4)
Catatan
GMP
1000
mg/kg
6&
254
Refer Regulation 283
Refer Regulation 283
-
-
(i) 12.0 Salts, spices, soups, sauces, salads, protein products
(ii) 12.2 Herbs, spices, seasonings, and condiments (e.g.
seasoning for instant noodles)
(iii) 12.2.1 Herbs and spices
12.0 Salts, spices, soups, sauces, salads, protein products
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
12.2 Herbs, spices, seasonings, and condiments (e.g.
seasoning for instant noodles)
INS
Additive
Max. Level
Notes
950
Acesulfame
2000 mg/kg
161 &
Potassium
188
304,305
Ascorbyl Esters
500 mg/kg
10
320
Butylated
200 mg/kg
15 &
Hydroxyanisole
130
321
Butylated
200 mg/kg
15 &
Hydroxytoluene
130
150d
Caramel IV 10000 mg/kg
Sulfite Ammonia
Caramel
385,386
Ethylene Diamine
70 mg/kg
21
Tetra Acetates
961
Neotame
32 mg/kg
161
310
Propyl Gallate
200 mg/kg
15 &
130
200-203
Sorbates
1000 mg/kg
42
319
Tertiary
200 mg/kg
15 &
Butylhydroquinone
130
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
INS
432-436
955
220-225,
227, 228,
539
287
287A
Aniseed
Aniseed
powder
-
12.2.1 Herbs and spices
Additive
Max. Level
Polysorbates
2000mg/kg
Sucralose
400mg/kg
(Trichlorogalactos
ucrose)
Sulfites
150mg/kg
Notes
161
44
Refer Regulation 286
Refer Regulation 286
Page | 235
(1)
(2)
Codex Standard
(3)
Codex GSFA
-
Refer Regulation 286
-
Refer Regulation 286
-
Refer Regulation 286
Cardamom
seed
Cardamom
powder
Cardamom
amomum
Cardamom
amomum
seed
Cardamom
ammomum
powder
Celery
seed
Chili
-
Refer Regulation 286
-
Refer Regulation 286
-
Refer Regulation 286
Food Reg. 1985
Reg. Title
288
Caraway
seed
289
Caraway
powder
290
Cardamon
291
292
293
294
295
Refer Regulation 286
-
Refer Regulation 286
-
Refer Regulation 286
-
Refer Regulation 286
-
Refer Regulation 286
299
Chilli
powder
Chilli slurry
-
Refer Regulation 286
300
Cinnamon
-
Refer Regulation 286
301
Cinnamon
powder
Cloves
-
Refer Regulation 286
-
Refer Regulation 286
Cloves
powder
Coriander
-
Refer Regulation 286
-
Refer Regulation 286
Coriander
powder
Cumin
-
Refer Regulation 286
-
Refer Regulation 286
-
Refer Regulation 286
-
Refer Regulation 286
-
Refer Regulation 286
310
Cumin
powder
Cumin
black
Cumin
black
powder
Dill seed
-
Refer Regulation 286
311
Fennel
-
Refer Regulation 286
312
Fennel
powder
Fenugreek
-
Refer Regulation 286
-
Refer Regulation 286
Fenugreek
powder
-
Refer Regulation 286
296
297
298
302
303
304
305
306
307
308
309
313
314
(4)
Catatan
Page | 236
(1)
(2)
Codex Standard
(3)
Codex GSFA
-
Refer Regulation 286
Ginger
powder
Mace
-
Refer Regulation 286
-
Refer Regulation 286
Mace
powder
Mustard
seed oil
Mustard
powder
Nutmeg
-
Refer Regulation 286
-
Refer Regulation 286
-
Refer Regulation 286
-
Refer Regulation 286
-
Refer Regulation 286
-
Refer Regulation 286
-
Refer Regulation 286
-
Refer Regulation 286
-
Refer Regulation 286
-
Refer Regulation 286
328
Nutmeg
powder
Black
paper
Black
pepper
powder
White
pepper
White
pepper
powder
Mixed
pepper
powder
Pimento
-
Refer Regulation 286
329
Saffron
-
Refer Regulation 286
330
Star anise
-
Refer Regulation 286
331
Turmeric
-
Refer Regulation 286
332
Turmeric
powder
Blended
turmeric
powder
Mixed
spice
Curry
powder
Vinegar
-
Refer Regulation 286
-
Refer Regulation 286
-
Refer Regulation 286
-
Refer Regulation 286
-
(i) 12.0 Salts, spices, soups, sauces, salads, protein products
(ii) 12.3 Vinegars
Food Reg. 1985
Reg. Title
315
Ginger
316
317
318
319
320
321
322
323
324
325
326
327
332A
333
333A
334
(4)
Catatan
12.0 Salts, spices, soups, sauces, salads, protein products
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
INS
950
951
12.3 Vinegars
Additive
Max. Level
Acesulfame
2000mg/kg
Potassium
aspartame
3000mg/kg
Notes
161 &
188
161 &
191
Page | 237
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
(4)
Catatan
210-213
150c
benzoates
1000mg/kg
13
Caramel III1000mg/kg
78
ammonia caramel
150d
Caramel IV-sulfite
50000
ammonia caramel
mg/kg
214,218
hydroxybenzoates
100mg/kg
27
, para961
Neotame
12mg/kg
161
1201
polyvinylpyrrolidone 40mg/kg
954(i)-(iv)
saccharins
300mg/kg
955
Sucralose
1500mg/kg
161
(Trichlorogalactos
ucrose)
220-225,227, Sulfites
1000mg/kg
44
228,539
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
335
336
337
338
339
340
Distilled
vinegar
Blended
vinegar
Artificial
vinegar or
synthetic
vinegar
Particular
labelling
requiremen
t of vinegar
Sauce
Soya sauce
or soya
bean sauce
or kicap
-
Refer Regulation 334
-
Refer Regulation 334
-
-
-
-
-
(i)
(ii)
(iii)
(iv)
12.0 Salts, spices, soups, sauces, salads, protein products
12.9 Soybean-based seasonings and condiments
12.9.2 Soybean sauce
12.9.2.1 Fermentend soybean sauce
12.0 Salts, spices, soups, sauces, salads, protein products
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
12.9 Soybean-based seasonings and condiments
INS
Additive
Max.
Notes
Level
338; 339(i)-(iii);340(i)- Phosphates
1200
33
(iii); 341(i)-(iii); 342(i),
mg/kg
(ii); 343(i)-(iii);450(i)(iii),(v)-(vii);451(i),(ii);
452(i)-(v);542
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
12.9.2 Soybean sauce
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
12.9.2.1 Fermentend soybean sauce
Additive
Max. Level
Caramel III20000
ammonia caramel
mg/kg
150d
Caramel IV-sulfite
60000
ammonia caramel
mg/kg
954(i)-(iv)
Saccharins
500mg/kg
INS
150c
Notes
207
Page | 238
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
(4)
Catatan
200-203
Sorbates
1000mg/kg
42
960
Steviol glycosides
30mg/kg
26
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
341
Hydrolysed
vegetable
protein
sauce or
hydrolysed
plant
protein
sauce
-
(i) 12.0 Salts, spices, soups, sauces, salads, protein products
(ii) 12.6 Sauces and like products
(iii) 12.6.4 Cclear sauce (e.g.fish sauce)
12.0 Salts, spices, soups, sauces, salads, protein products
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
INS
950
129
951
210-213
133
320
321
161g
150c
150d
120
160a(i),
a(iii), e,f
141(i),(ii)
472e
236
314
214,218
132
172(i)-(iii)
338; 339
(i)-(iii); 340
(i)-(iii); 341
(i)-iii); 342
(i),(ii); 343
(i)-(iii); 450
(i)-(iii), (v) (vii); 451(i),
(ii); 452(i)(v); 542
124
12.6 Sauces and like products
Additive
Max. Level
Acesulfame
1000 mg/kg
Potassium
Allura Red AC
300 mg/kg
Aspartame
350 mg/kg
Benzoates
1000 mg/kg
Brilliant Blue FCF
100 mg/kg
Butylated
200 mg/kg
Hydroxyanisole
Butylated
100 mg/kg
Hydroxytoluene
Canthaxanthin
30 mg/kg
Caramel III 50000
Ammonia
mg/kg
Caramel
Caramel IV 30000
Sulfite Ammonia
mg/kg
Caramel
Carmines
500 mg/kg
Carotenoids
500 mg/kg
Chlorophylls And
Chlorophyllins,
Copper
Complexes
Diacetyltartaric
And Fatty Acid
Esters Of Glycerol
Formic Acid
Guaiac Resin
Hydroxybenzoate
s, Para
Indigotine (Indigo
Carmine)
Iron Oxides
Phosphates
Ponceau 4R
(Cochineal Red A)
Notes
188
191
13
15 &
130
15 &
130
100 mg/kg
10000
mg/kg
200 mg/kg
600 mg/kg
1000 mg/kg
25
15
27
300 mg/kg
75 mg/kg
2200 mg/kg
33
50 mg/kg
Page | 239
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
(4)
Catatan
310
Propyl Gallate
200 mg/kg
101(i),(ii)
954(i)-iv)
200-203
Riboflavins
Saccharins
Sorbates
350 mg/kg
160 mg/kg
1000 mg/kg
955
Sucralose
(Trichlorogalacto
sucrose)
Sucroglycerides
450 mg/kg
42 &
127
127
10000
mg/kg
300 mg/kg
44
474
220225,227,
228,539
110
Sulfites
15 &
130
Sunset Yellow
300 mg/kg
FCF
319
Tertiary
200 mg/kg
15 &
Butylhydroquinone
130
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
12.6.4 Clear sauce (e.g.fish sauce)
INS
Additive
Max. Level
Notes
304,305
Ascorbyl esters
200mg/kg
10
961
Neotame
12mg/kg
432-436
Polysorbates
5000mg/kg
960
Steviol glycosides
350mg/kg
26
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
341A
Blended
HVP sauce
or blended
HPP sauce
-
(i)
(ii)
(iii)
(iv)
12.0 Salts, spices, soups, sauces, salads, protein products
12.9 Soybean-based seasonings and condiments
12.9.2 Soybean sauce
12.9.2.2 Non-fermented soybean sauce
12.0 Salts, spices, soups, sauces, salads, protein products
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
12.9 Soybean-based seasonings and condiments
INS
Additive
Max.
Notes
Level
338; 339(i)-(iii);340(i)- Phosphates
1200
33
(iii); 341(i)-(iii); 342(i),
mg/kg
(ii); 343(i)-(iii);450(i)(iii),(v)-(vii);451(i),(ii);
452(i)-(v);542
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
12.9.2 Soybean sauce
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
12.9.2.2 Non-fermented soybean sauces
Additive
Max. Level
Notes
Caramel III1500mg/kg
ammonia caramel
960
Steviol glycosides
165mg/kg
26
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
INS
150c
342
Chilli sauce
-
(i) 12.0 Salts, spices, soups, sauces, salads, protein products
Page | 240
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
(4)
Catatan
(ii) 12.6 Sauces and like products
(iii) 12.6.2 Non emulsified sauces (e.g. ketchup, cheese
sauce, cream sauce, brown gravy)
12.0 Salts, spices, soups, sauces, salads, protein products
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
INS
950
129
951
210-213
133
320
321
161g
150c
150d
120
160a(i),
a(iii), e,f
141(i),(ii)
472e
236
314
214,218
132
172(i)-(iii)
338; 339
(i)-(iii); 340
(i)-(iii); 341
(i)-iii); 342
(i),(ii); 343
(i)-(iii); 450
(i)-(iii), (v) (vii); 451(i),
(ii); 452(i)(v); 542
124
12.6 Sauces and like products
Additive
Max. Level
Acesulfame
1000 mg/kg
Potassium
Allura Red AC
300 mg/kg
Aspartame
350 mg/kg
Benzoates
1000 mg/kg
Brilliant Blue FCF
100 mg/kg
Butylated
200 mg/kg
Hydroxyanisole
Butylated
100 mg/kg
Hydroxytoluene
Canthaxanthin
30 mg/kg
Caramel III 50000
Ammonia
mg/kg
Caramel
Caramel IV 30000
Sulfite Ammonia
mg/kg
Caramel
Carmines
500 mg/kg
Carotenoids
500 mg/kg
Chlorophylls And
Chlorophyllins,
Copper
Complexes
Diacetyltartaric
And Fatty Acid
Esters Of Glycerol
Formic Acid
Guaiac Resin
Hydroxybenzoate
s, Para
Indigotine (Indigo
Carmine)
Iron Oxides
Phosphates
Notes
188
191
13
15 &
130
15 &
130
100 mg/kg
10000
mg/kg
200 mg/kg
600 mg/kg
1000 mg/kg
25
15
27
300 mg/kg
75 mg/kg
2200 mg/kg
310
Ponceau 4R
(Cochineal Red A)
Propyl Gallate
200 mg/kg
101(i),(ii)
954(i)-iv)
Riboflavins
Saccharins
350 mg/kg
160 mg/kg
33
50 mg/kg
15 &
130
Page | 241
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
(4)
Catatan
200-203
Sorbates
1000 mg/kg
955
Sucralose
(Trichlorogalacto
sucrose)
Sucroglycerides
450 mg/kg
42 &
127
127
10000
mg/kg
300 mg/kg
44
474
220225,227,
228,539
110
Sulfites
Sunset Yellow
300 mg/kg
FCF
319
Tertiary
200 mg/kg
15 &
Butylhydroquinone
130
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
12.6.2 Non emulsified sauces(e.g. ketchup,cheese
sauce,cream sauce,brown gravy)
INS
Additive
Max. Level
Notes
304,305
Ascorbyl esters
500mg/kg
10
160a(ii)
Carotenes,beta
2000mg/kg
vegetable
385,386
Ethylene diamine
75mg/kg
21
tetra acetates
163(ii)
Grape skin extract
300mg/kg
181
243
Lauric arginate
200mg/kg
ethyl ester
961
neotame
70mg/kg
432-436
polysorbates
5000mg/kg
960
Steviol glycosides
350mg/kg
26
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
343
344
Tomato
sauce or
ketchup or
tomato
catsup
Salad
dressing
-
Refer Regulation 342
-
(i) 12.0 Salts, spices, soups, sauces, salads, protein products
(ii) 12.6 Sauces and like products
(iii) 12.6.1 Emulsified sauces(e.g.mayonnaise,salad dressings)
12.0 Salts, spices, soups, sauces, salads, protein products
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
INS
950
129
951
210-213
133
320
321
161g
12.6 Sauces and like products
Additive
Max. Level
Acesulfame
1000 mg/kg
Potassium
Allura Red AC
300 mg/kg
Aspartame
350 mg/kg
Benzoates
1000 mg/kg
Brilliant Blue FCF
100 mg/kg
Butylated
200 mg/kg
Hydroxyanisole
Butylated
100 mg/kg
Hydroxytoluene
Canthaxanthin
30 mg/kg
Notes
188
191
13
15 &
130
15 &
130
Page | 242
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
150c
150d
120
160a(i),
a(iii), e,f
141(i),(ii)
472e
236
314
214,218
132
172(i)-(iii)
338; 339
(i)-(iii); 340
(i)-(iii); 341
(i)-iii); 342
(i),(ii); 343
(i)-(iii); 450
(i)-(iii), (v) (vii); 451(i),
(ii); 452(i)(v); 542
124
Caramel III Ammonia
Caramel
Caramel IV Sulfite Ammonia
Caramel
Carmines
Carotenoids
Chlorophylls And
Chlorophyllins,
Copper
Complexes
Diacetyltartaric
And Fatty Acid
Esters Of Glycerol
Formic Acid
Guaiac Resin
Hydroxybenzoate
s, Para
Indigotine (Indigo
Carmine)
Iron Oxides
Phosphates
(4)
Catatan
50000
mg/kg
30000
mg/kg
500 mg/kg
500 mg/kg
100 mg/kg
10000
mg/kg
200 mg/kg
600 mg/kg
1000 mg/kg
25
15
27
300 mg/kg
75 mg/kg
2200 mg/kg
33
310
Ponceau 4R
(Cochineal Red A)
Propyl Gallate
200 mg/kg
101(i),(ii)
954(i)-iv)
200-203
Riboflavins
Saccharins
Sorbates
350 mg/kg
160 mg/kg
1000 mg/kg
955
Sucralose
(Trichlorogalacto
sucrose)
Sucroglycerides
450 mg/kg
42 &
127
127
10000
mg/kg
300 mg/kg
44
474
220225,227,
228,539
110
Sulfites
50 mg/kg
15 &
130
Sunset Yellow
300 mg/kg
FCF
319
Tertiary
200 mg/kg
15 &
Butylhydroquinone
130
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
12.6.1 Emulsified sauces(e.g.mayonnaise,salad dressings)
INS
Additive
Max. Level
Notes
304,305
Ascorbyl esters
500mg/kg
10 &
15
Page | 243
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
(4)
Catatan
160a(ii)
Carotenes,beta
2000mg/kg
vegetable
385,386
Ethylene diamine
100mg/kg
17 &
tetra acetates
161
143
Fast green FCF
100mg/kg
21
163(ii)
Grape skin extract
300mg/kg
243
Lauric arginate
200mg/kg
181
ethyl ester
961
Neotame
65mg/kg
432-436
Polysorbates
3000mg/kg
960
Steviol glycosides
350mg/kg
26
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
345
346
Mayonnise
Chutney
(i) Standard For Mango Chutney
Standard for Mango chutney
Additive
Max. Level
Acidifying Agents
Citric acid
To maintain the pH at a
level not above 4.6 if the
Acetic acid
product is heat
pasteurized or limited by
GMP if the product is heat
sterilized.
Preservatives
Sodium metabisulfite
100 mg/kg singly or in
any combination
Potassium
expressed as SO2 .
metabisulfite
Sodium and
potassium benzoates
250 mg/kg singly or in
any combination
Methyl, ethyl and
expressed as the acid
propyl parahydroxy
benzoates
Sorbic acid
1000 mg/kg
Refer Regulation 344
(i) 4.0 Fruits and vegetables (including mushrooms and fungi,
roots and tubers, pulses and legumes, and aloe vera),
seaweeds, and nuts and seeds
(ii) 4.1 Fruit
(iii) 4.1.2 Processed fruit
(iv) 4.1.2.6 Fruit based spreads(e.g chutney) excluding
products of Foods Category 4.1.2.5
4.0 Fruits and vegetables (including mushrooms and fungi,
roots and tubers, pulses and legumes, and aloe vera),
seaweeds, and nuts and seeds
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.1 Fruit
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.1.2 Processed fruit
INS
Additive
Max. Level
903
Carnauba wax
400mg/kg
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.1.2.6 - Fruit based spreads(e.g chutney) excluding
products of foods Category 4.1.2.5
INS
Additive
Max. Level
Notes
950
Acesulfame
1000mg/kg
161 &
Potassium
188
951
Aspartame
1000mg/kg
161 &
191
210-213
Benzoates
1000mg/kg
13
133
Brilliant blue FCF
100mg/kg
161
161g
Canthaxanthin
15mg/kg
150c
Caramel III 500mg/kg
Ammonia
Caramel
150d
Caramel IV-sulfite
500mg/kg
ammonia caramel
120
carmines
500mg/kg
160a(ii)
carotenes, beta-,
500mg/kg
vegetable
160a(i),
Carotenoids
500mg/kg
a(iii),e,f
141(i),(ii)
Chlorophylls And
150mg/kg
Chlorophyllins,
Page | 244
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
472e
385,386
143
163(ii)
214,218
132
172(i)-(iii)
961
338; 339(i)(iii);340(i)(iii); 341(i)(iii); 342(i),
(ii); 343(i)(iii);450(i) (iii), (v)-(vii);
451(i),(ii);
452(i)-(v);
542
900a
Copper
Complexes
Diacetyltartaric
and fatty acid
esters of glycerol
Ethylene Diamine
Tetra
Acetates
Fast green FCF
Grape Skin
Extract
hydroxybenzoates
, paraIndigotine(indigo
carmine)
Iron oxides
Neotame
Phosphates
(4)
Catatan
5000mg/kg
100mg/kg
21
100mg/kg
500mg/kg
1000mg/kg
161
161 &
181
27
300mg/kg
161
500mg/kg
70mg/kg
1100mg/kg
161
33
Polydimethylsilox
10mg/kg
ane
124
Ponceau
500mg/kg
161
4R(cochineal red A)
101(i),(ii)
Riboflavins
500mg/kg
954(i)-(iv)
Saccharins
200mg/kg
161
200-203
sorbates
1000mg/kg
42
960
Steviol
330mg/kg
26
Glycosides
955
Sucralose
400mg/kg
161
(Trichlorogalactosu
crose)
110
Sunset yellow
300mg/kg
161
FCF
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
347
Pickle
(i) Standard For Pickled Fruits And Vegetables
(ii) Standard For Pickled Cucumbers
Standard for pickled fruits and vegetables
INS
Additive
Max. Level
Acidity regulators
260
Acetic Acid, Glacial
262(i)
Sodium Acetate
GMP
270
Lactic Acid (L-, D-, and
DL-)
296
Malic Acid (D-, L-)
330
Citric acid
Antifoaming agents
900(a)
Polydimethylsiloxane
10 mg/kg
Antioxidants
300
Ascorbic Acid
GMP
colours
(i)
4.0 Fruits and vegetables (including mushrooms and
fungi, roots and tubers, pulses and legumes, and aloe
vera), seaweeds, and nuts and seeds
(ii) 4.1 Fruit
(iii) 4.1.2 Processed fruit
(iv) 4.1.2.3 Fruit in vinegar,oil,or brine
(v) 4.1.2.10 Fermented fruit products
(vi) 4.2 Vegetables (including mushrooms and fungi, roots
and tubers, pulses and legumes, and aloe vera),
seaweeds, and nuts and seeds
(vii) 4.2.2 Processed vegetables (including mushrooms and
fungi, roots and tubers, pulses and legumes, and aloe
vera), seaweeds, and nuts and seeds
(viii) 4.2.2.3 Vegetable(including mushrooms and fungi,roots
and tubers, pulses and legumes and aloe vera),
seaweeds in vinegar,oil,brine or soy sauce
Page | 245
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
101(i), (ii) Riboflavins
140
Chlorophylls
141(i), (ii) Chlorophyll, Copper
Complexes
150(d)
Caramel Colour,
Class IV
160(ai),
Carotenoids
(aii), (aiii),
(e), (f)
162
Beet Red
163(ii)
Grape Skin Extract
(3)
Codex GSFA
500 mg/kg
GMP
100 mg/kg
Calcium Lactate
509
Calcium chloride
500 mg/kg
GMP
500 mg/kg
Monosodium
Glutamate
950
GMP
200-203
Sorbates
1000 mg/kg
as sorbic acid
210-213
Benzoates
1000 mg/kg
as benzoic
acid
220-225,
227, 228,
539
Sulfites
100 mg/kg as
residual SO2
451(i)
452(i)
Pentasodium
Triphosphate
Sodium
polyphosphate
951
210-213
150c
150d
160a(ii)
160a(i),
a(iii),e,f
141(i),(ii)
Sequestrants
EDTAs
4.1.2 Processed fruit
INS
Additive
Max. Level
903
Carnauba wax
400mg/kg
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
INS
Preservations
385, 386
4.1 Fruit
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
GMP
Flavor enhancers
621
4.0 Fruits and vegetables (including mushrooms and fungi,
roots and tubers, pulses and legumes, and aloe vera),
seaweeds, and nuts and seeds
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
500 mg/kg
Firming agents
327
(4)
Catatan
250 mg/kg as
anhydrous
calcium
disodium
EDTA
2200 mg/kg
as
phosphorus
472e
385,386
163(ii)
Sweeteners
950
Acesulfame
Potassium
200 mg/kg
951
Aspartame
200 mg/kg
954
Saccharin
160 mg/kg
955
sucralose
150mg/kg
214,218
961
338; 339(i)(iii);340(i)(iii); 341(i)(iii);342(i),
(ii); 343(i)(iii);450(i)(iii),(v)-(vii);
451(i),(ii);
452(i)-(v);
542
4.1.2.3 Fruit in vinegar,oil and brine
Additive
Max. Level
Acesulfame
200mg/kg
Potassium
Aspartame
300mg/kg
Benzoates
Caramel III ammonia
caramel
Caramel IVsulfite ammonia
caramel
Carotenes,
Beta-,
Vegetable
Carotenoids
1000mg/kg
200mg/kg
Chlorophylls
And
Chlorophyllins,
Copper
Complexes
Diacetyltartaric
And Fatty Acid
Esters Of
Glycerol
Ethylene
diamine tetra
acetates
Grape Skin
Extract
hydroxybenzoat
es, paraNeotame
Phosphates
100mg/kg
Notes
161 &
188
144 &
191
13
7500mg/kg
1000mg/kg
1000mg/kg
62
1000mg/kg
250mg/kg
21
1500mg/kg
161
250mg/kg
27
100mg/kg
2200mg/kg
161
33
Page | 246
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
900a
954(i)-(iv)
200-203
960
955
Poldimethylsilox
ane
Saccharins
Sorbates
Steviol
Glycosides
Sucralose
(Trichlorogalacto
sucrose)
Sulfites
(4)
Catatan
10mg/kg
160mg/kg
1000mg/kg
100mg/kg
144
42
26
180mg/kg
144
220-225,
100mg/kg
44
227, 228,
539
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
INS
950
951
210-213
160a(ii)
160a(i),a(iii
),e,f
141(i),(ii)
472e
385,386
163(ii)
214,218
961
338; 339(i)(iii);340(i)(iii); 341(i)(iii); 342(i),
(ii); 343(i) (iii);450(i)(iii),(v)-(vii);
451(i),(ii);
452(i)(v);54
2
900a
101(i),(ii)
954(i)-(iv)
200-203
960
955
4.1.2.10 Fermented fruit products
Additive
Max. Level
Acesulfame
350mg/kg
Potassium
Aspartame
1000mg/kg
Benzoates
Carotenes, beta-,
Vegetable
Carotenoids
1000mg/kg
200mg/kg
Chlorophylls And
Chlorophyllins,
Copper
Complexes
Diacetyltartaric
and fatty acid
esters of glycerol
Ethylene Diamine
Tetra
Acetates
Grape Skin
Extract
hydroxybenzoates
, paraNeotame
Phosphates
100mg/kg
Polydimethylsilox
ane
Riboflavins
Saccharins
Sorbates
Steviol
Glycosides
Sucralose
(Trichlorogalactos
ucrose)
Notes
161 &
188
161 &
191
13
500mg/kg
62
2500mg/kg
250mg/kg
21
500mg/kg
800mg/kg
161 &
181
27
65mg/kg
2200mg/kg
161
33
10mg/kg
500mg/kg
160mg/kg
1000mg/kg
115mg/kg
161
42
26
150mg/kg
161
Page | 247
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
(4)
Catatan
220-225,
Sulfites
100mg/kg
44
227,
228,539
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
4.2 Vegetables (including mushrooms and fungi, roots and
tubers, pulses and legumes, and aloe vera), seaweeds, and
nuts and seeds
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
348
General
Standard for
soft drink
-
-
349
Syrup
-
(i) 14.0 Beverages, excluding dairy products
(ii) 14.1 Non-alcoholic ("soft") beverages
(iii) 14.1.4 Water-based flavoured drinks, including “sport,”
“energy,” or “electrolyte” drinks and particulated drinks
(iv) 14.1.4.3 Concentrates(liquid or solid)water-based
flavoured drinks
14.0 Beverages, excluding dairy products
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
14.1 Non-alcoholic ("soft") beverages
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
14.1.4 Water-based flavoured drinks, including “sport,”
“energy,” or “electrolyte” drinks and particulated drinks
INS
Additive
Max. Level
Notes
950
Acesulfame
600 mg/kg
161 &
Potassium
188
956
Alitame
40 mg/kg
161
129
Allura Red AC
300 mg/kg
127 &
161
304,305
Ascorbyl Esters
1000 mg/kg
10 &
15
951
Aspartame
600 mg/kg
161 &
191
901
Beeswax
200 mg/kg
131
210-213
Benzoates
600 mg/kg 13, 123
& 301
133
Brilliant Blue FCF
100 mg/kg
902
Candelilla Wax
200 mg/kg
131
150c
Caramel III 5000 mg/kg
9
Ammonia
Caramel
150d
Caramel IV 50000
Sulfite Ammonia
mg/kg
Caramel
120
Carmines
100 mg/kg
178
903
Carnauba Wax
200 mg/kg
131
160a(ii)
Carotenes, Beta-, 2000 mg/kg
Vegetable
160a(i),
Carotenoids
100 mg/kg
a(iii), e,f
141(i),(ii)
Chlorophylls And
300 mg/kg
Chlorophyllins,
Page | 248
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
459
472e
242
385,386
143
236
445(iii)
163(ii)
214,218
132
172(i)-(iii)
384
961
338; 339(i)(iii);340(i)(iii); 341(i)(iii);342(i),
(ii); 343(i)(iii);450(i)(iii),(v)-(vii);
451(i),(ii);
452(i)-(v);
542
900a
Copper
Complexes
Cyclodextrin,
BetaDiacetyltartaric
And Fatty Acid
Esters Of Glycerol
Dimethyl
Dicarbonate
Ethylene Diamine
Tetra Acetates
Fast Green FCF
Formic Acid
Glycerol Ester Of
Wood Rosin
Grape Skin
Extract
Hydroxybenzoate
s, ParaIndigotine (Indigo
Carmine)
Iron Oxides
Isopropyl Citrates
Neotame
Phosphates
(4)
Catatan
500 mg/kg
5000 mg/kg
250 mg/kg
18
200 mg/kg
21
100 mg/kg
100 mg/kg
150 mg/kg
25
300 mg/kg
181
500 mg/kg
27
100 mg/kg
100 mg/kg
200 mg/kg
33 mg/kg
1000 mg/kg
161
33
999(i),(ii)
Polydimethylsilox
ane
Polyethylene
Glycol
Polysorbates
Ponceau 4R
(Cochineal Red A
Propyl Gallate
Propylene Glycol
Esters Of Fatty
Acids
Quillaia Extracts
101(i),(ii)
200-203
Riboflavins
Sorbates
50 mg/kg
500 mg/kg
512
Stannous
Chloride
Stearyl Citrate
Steviol
Glycosides
Sucralose
(Trichlorogalactos
ucrose)
Sucroglycerides
Sucrose Acetate
20 mg/kg
42 &
127
43
500 mg/kg
200 mg/kg
26
1521
432-436
124
310
477
484
960
955
474
444
20 mg/kg
1000 mg/kg
500 mg/kg
50 mg/kg
127
1000 mg/kg
500 mg/kg
15
50 mg/kg
132 &
168
300 mg/kg
127 &
161
200 mg/kg
500 mg/kg
219
Page | 249
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
220-225,
227,228,
539
110
388, 389
Isobutyrate
Sulfites
Sunset Yellow
FCF
Thiodipropionates
(4)
Catatan
70 mg/kg
44, 127
& 143
100 mg/kg
127 &
161
15 &
46
1000 mg/kg
1505
Triethyl Citrate
200 mg/kg
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
14.1.4.3 Concentrates(liquid or solid)water-based flavoured
drinks
INS
Additive
Max. Level
Notes
161g
Canthaxanthin
5mg/kg
127
381
Ferric Ammonium
10mg/kg
23
Citrate
243
Lauric Arginate
50mg/kg
127
Ethyl
Ester
1201
Polyvinylpyrrolido
500mg/kg
ne
954(i)-(iv)
Saccharins
300mg/kg
127 &
161
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
350
351
352
Fruit
syrup,fruit
cordial or
fruit squash
Flavoured
syrup or
flavoured
cordial
Fruit juice
drink
Refer Regulation 349
Refer Regulation 349
(i) 14.0 Beverages, excluding dairy products
(ii) 14.1 Non-alcoholic ("soft") beverages
(iii) 14.1.4 Water-based flavoured drinks, including “sport,”
“energy,” or “electrolyte” drinks and particulated drinks
(iv) 14.1.4.2 Non-carbonated water-based flavoured drinks,
including punches and ades
14.0 Beverages, excluding dairy products
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
14.1 Non-alcoholic ("soft") beverages
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
14.1.4 Water-based flavoured drinks, including “sport,”
“energy,” or “electrolyte” drinks and particulated drinks
INS
Additive
Max. Level
Notes
950
Acesulfame
600 mg/kg
161 &
Potassium
188
956
Alitame
40 mg/kg
161
129
Allura Red AC
300 mg/kg
127 &
161
304,305
Ascorbyl Esters
1000 mg/kg
10 &
15
951
Aspartame
600 mg/kg
161 &
Page | 250
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
(4)
Catatan
901
210-213
Beeswax
Benzoates
200 mg/kg
600 mg/kg
133
902
150c
Brilliant Blue FCF
Candelilla Wax
Caramel III Ammonia
Caramel
Caramel IV Sulfite Ammonia
Caramel
Carmines
Carnauba Wax
Carotenes, Beta-,
Vegetable
Carotenoids
100 mg/kg
200 mg/kg
5000 mg/kg
Chlorophylls And
Chlorophyllins,
Copper
Complexes
Cyclodextrin,
BetaDiacetyltartaric
And Fatty Acid
Esters Of Glycerol
Dimethyl
Dicarbonate
Ethylene Diamine
Tetra Acetates
Fast Green FCF
Formic Acid
Glycerol Ester Of
Wood Rosin
Grape Skin
Extract
Hydroxybenzoate
s, ParaIndigotine (Indigo
Carmine)
Iron Oxides
Isopropyl Citrates
Neotame
Phosphates
300 mg/kg
150d
120
903
160a(ii)
160a(i),
a(iii), e,f
141(i),(ii)
459
472e
242
385,386
143
236
445(iii)
163(ii)
214,218
132
172(i)-(iii)
384
961
338; 339(i)(iii);340(i)(iii); 341(i)(iii);342(i),
(ii); 343(i)(iii);450(i)(iii),(v)-(vii);
451(i),(ii);
452(i)-(v);
542
900a
1521
432-436
Polydimethylsilox
ane
Polyethylene
Glycol
Polysorbates
191
131
13, 123
& 301
131
9
50000
mg/kg
100 mg/kg
200 mg/kg
2000 mg/kg
178
131
100 mg/kg
500 mg/kg
5000 mg/kg
250 mg/kg
18
200 mg/kg
21
100 mg/kg
100 mg/kg
150 mg/kg
25
300 mg/kg
181
500 mg/kg
27
100 mg/kg
100 mg/kg
200 mg/kg
33 mg/kg
1000 mg/kg
161
33
20 mg/kg
1000 mg/kg
500 mg/kg
127
Page | 251
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
124
(4)
Catatan
999(i),(ii)
Ponceau 4R
(Cochineal Red A
Propyl Gallate
Propylene Glycol
Esters Of Fatty
Acids
Quillaia Extracts
101(i),(ii)
200-203
Riboflavins
Sorbates
50 mg/kg
500 mg/kg
512
Stannous
Chloride
Stearyl Citrate
Steviol
Glycosides
Sucralose
(Trichlorogalactos
ucrose)
Sucroglycerides
Sucrose Acetate
Isobutyrate
Sulfites
20 mg/kg
42 &
127
43
500 mg/kg
200 mg/kg
26
310
477
484
960
955
474
444
220-225,
227,228,
539
110
388, 389
Sunset Yellow
FCF
Thiodipropionates
50 mg/kg
1000 mg/kg
500 mg/kg
15
50 mg/kg
132 &
168
300 mg/kg
127 &
161
200 mg/kg
500 mg/kg
219
70 mg/kg
44, 127
& 143
100 mg/kg
127 &
161
15 &
46
1000 mg/kg
1505
Triethyl Citrate
200 mg/kg
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
14.1.4.2 Non-carbonated water-based flavoured
drinks,including punches and ades
INS
Additive
Max. Level
Notes
161g
Canthaxanthin
5mg/kg
243
Lauric Arginate
50mg/kg
Ethyl
Ester
954(i)-(iv)
Saccharins
300mg/kg
16
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
353
Fruit juice
Refer Regulation 352
354
Flavoured
drink
(i) 14.0 Beverages, excluding dairy products
(ii) 14.1 Non-alcoholic ("soft") beverages
(iii) 14.1.4 Water-based flavoured drinks, including “sport,”
“energy,” or “electrolyte” drinks and particulated drinks
(iv) 14.1.4.1 Carbonated water-based flavoured drinks
(v) 14.1.4.2
Non-carbonated
water-based
flavoured
drinks,including punches and ades
14.0 Beverages, excluding dairy products
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
14.1 Non-alcoholic ("soft") beverages
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
Page | 252
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
(4)
Catatan
14.1.4 Water-based flavoured drinks, including “sport,”
“energy,” or “electrolyte” drinks and particulated drinks
INS
Additive
Max. Level
Notes
950
Acesulfame
600 mg/kg
161 &
Potassium
188
956
Alitame
40 mg/kg
161
129
Allura Red AC
300 mg/kg
127 &
161
304,305
Ascorbyl Esters
1000 mg/kg
10 &
15
951
Aspartame
600 mg/kg
161 &
191
901
Beeswax
200 mg/kg
131
210-213
Benzoates
600 mg/kg 13, 123
& 301
133
Brilliant Blue FCF
100 mg/kg
902
Candelilla Wax
200 mg/kg
131
150c
Caramel III 5000 mg/kg
9
Ammonia
Caramel
150d
Caramel IV 50000
Sulfite Ammonia
mg/kg
Caramel
120
Carmines
100 mg/kg
178
903
Carnauba Wax
200 mg/kg
131
160a(ii)
Carotenes, Beta-, 2000 mg/kg
Vegetable
160a(i),
Carotenoids
100 mg/kg
a(iii), e,f
141(i),(ii)
Chlorophylls And
300 mg/kg
Chlorophyllins,
Copper
Complexes
459
Cyclodextrin,
500 mg/kg
Beta472e
Diacetyltartaric
5000 mg/kg
And Fatty Acid
Esters Of Glycerol
242
Dimethyl
250 mg/kg
18
Dicarbonate
385,386
Ethylene Diamine
200 mg/kg
21
Tetra Acetates
143
Fast Green FCF
100 mg/kg
236
Formic Acid
100 mg/kg
25
445(iii)
Glycerol Ester Of
150 mg/kg
Wood Rosin
163(ii)
Grape Skin
300 mg/kg
181
Extract
214,218
Hydroxybenzoate
500 mg/kg
27
s, Para132
Indigotine (Indigo
100 mg/kg
Carmine)
172(i)-(iii)
Iron Oxides
100 mg/kg
384
Isopropyl Citrates
200 mg/kg
961
Neotame
33 mg/kg
161
338; 339(i)- Phosphates
1000 mg/kg
33
(iii);340(i)(iii); 341(i)(iii);342(i),
(ii); 343(i)-
Page | 253
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
(iii);450(i)(iii),(v)-(vii);
451(i),(ii);
452(i)-(v);
542
900a
(4)
Catatan
999(i),(ii)
Polydimethylsilox
ane
Polyethylene
Glycol
Polysorbates
Ponceau 4R
(Cochineal Red A
Propyl Gallate
Propylene Glycol
Esters Of Fatty
Acids
Quillaia Extracts
101(i),(ii)
200-203
Riboflavins
Sorbates
50 mg/kg
500 mg/kg
512
Stannous
Chloride
Stearyl Citrate
Steviol
Glycosides
Sucralose
(Trichlorogalactos
ucrose)
Sucroglycerides
Sucrose Acetate
Isobutyrate
Sulfites
20 mg/kg
42 &
127
43
500 mg/kg
200 mg/kg
26
1521
432-436
124
310
477
484
960
955
474
444
220-225,
227,228,
539
110
388, 389
Sunset Yellow
FCF
Thiodipropionates
20 mg/kg
1000 mg/kg
500 mg/kg
50 mg/kg
127
1000 mg/kg
500 mg/kg
15
50 mg/kg
132 &
168
300 mg/kg
127 &
161
200 mg/kg
500 mg/kg
219
70 mg/kg
44, 127
& 143
100 mg/kg
127 &
161
15 &
46
1000 mg/kg
1505
Triethyl Citrate
200 mg/kg
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
14.1.4.1 Carbonated water-based flavoured drinks
INS
Additive
Max. Level
Notes
161g
Canthaxanthin
5mg/kg
243
Lauric Arginate
50mg/kg
Ethyl Ester
954(i)-(iv)
Saccharins
300mg/kg
161
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
14.1.4.2 Non-carbonated water-based flavoured
drinks,including punches and ades
INS
Additive
Max. Level
Notes
161g
Canthaxanthin
5mg/kg
243
Lauric Arginate
50mg/kg
Ethyl
Ester
954(i)-(iv)
Saccharins
300mg/kg
161
Page | 254
(1)
Food Reg. 1985
Reg. Title
355
356
357
Soft drink
base or soft
drink
premix
Botanical
beverages
mix
Soya bean
milk
(2)
Codex Standard
(3)
Codex GSFA
(4)
Catatan
-
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
Refer Regulation 349
-
Refer Regulation 352
(i) 6.0 Cereals and cereal products derived from cereal
grains, roots and tubers, pulses, legumes and pith or soft
core of palm tree, excluding bakery wares of food category
07.0
(ii) 6.8 Soybean products (excluding soybean-based
seasonings and condiments of food category 12.9)
(iii) 6.8.1 Soyabean-based beverages
6.0 Cereals and cereal products derived from cereal grains,
roots and tubers, pulses, legumes and pith or soft core of
palm tree, excluding bakery wares of food category 07.0
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
6.8 Soybean products (excluding soybean-based
seasonings and condiments of food category 12.9)
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
6.8.1 Soyabean-based beverages
Additive
Max. Level
Notes
Caramel III1500mg/kg
ammonia
caramel
120
Carmines
100mg/kg
178
338; 339(i)Phosphates
2200mg/kg
33
(iii);340(i)(iii); 341(i)(iii);342(i),
(ii); 343(i)(iii);450(i)(iii),(v)-(vii);
451(i),(ii);
452(i)-(v);
542
101(i),(ii)
Riboflavins
50mg/kg
960
Steviol
200mg/kg
26
Glycosides
955
Sucralose
400mg/kg
(Trichlorogala
ctosucrose)
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
INS
150c
358
360
360A
360B
Soya bean
drink
Particular
labelling
requiremen
t of soft
drink
Natural
mineral
water
Packaged
Refer Regulation 357
-
-
(i) Standard for natural mineral waters- No Food
Additive Provision
-
(i) General Standard for bottled/packaged drinking
-
Page | 255
(1)
Food Reg. 1985
Reg. Title
drinking
water
(2)
Codex Standard
(3)
Codex GSFA
(4)
Catatan
waters (other than Natural mineral water)
General Standard for bottled/packaged drinking
waters (other than Natural mineral water)
Addition of minerals
Any addition of minerals to water before packaging
must comply with the provisions outlined in the
present standard and, where applicable, with the
provisions in the GSFA and/or the Codex General
Principles for the Addition of Essential Nutrients to
Foods (CAC/GL 9-1987).
361
362
General
standard
for
alcoholic
beverage
Wine
-
-
-
(i) 14.0 Beverages, excluding dairy products
(ii) 14.2 Alcoholic beverages, including alcohol-free and lowalcoholic counterparts
(iii) 14.2.3 Grape wine
14.0 Beverages, excluding dairy products
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
14.2 Alcoholic beverages, including alcohol-free and lowalcoholic counterparts
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
INS
242
1105
200-203
220-225,
227, 228,
539
363
Wine
cocktail,
vermouth
or wine
aperitif
-
14.2.3 Grape wine
Additive
Max. Level
Dimethyl
200mg/kg
dicarbonate
Lysozyme
500mg/kg
Sorbates
200mg/kg
Sulfites
350mg/kg
Notes
18
42
44 &
103
(i) 14.0 Beverages, excluding dairy products
(ii) 14.2 Alcoholic beverages, including alcohol-free and lowalcoholic counterparts
(iii) 14.2.7 Aromatized alcoholic beverages(e.g beer,wine and
spirituous cooler-type beverages,low alcoholic refreshers)
14.0 Beverages, excluding dairy products
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
14.2 Alcoholic beverages, including alcohol-free and lowalcoholic counterparts
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
14.2.7 Aromatized alcoholic beverages(e.g beer,wine and
spirituous cooler-type beverages,low alcoholic refreshers)
INS
Additive
Max. Level
Notes
950
Acesulfame
350mg/kg
188
potassium
129
Allura red AC
200mg/kg
Page | 256
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
951
962
210-213
133
161g
150c
150d
120
160a(i)
160a(i),
a(iii),e,f
472e
385,386
143
163(ii)
214,218
132
961
900a
432-436
124
101(i),(ii)
954(i)-(iv)
200-203
960
955
474
220-225,
227,228,53
9
110
Aspartame
Aspartameacesulfame
Salt
Benzoates
Brilliant blue FCF
Canthaxanthin
Caramel iii –
ammonia
Caramel
Caramel iv –
sulfite
Ammonia caramel
Carmines
Carotenes, beta,Vegetable
Carotenoids
Diacetyltartaric
and
Fatty acid esters
of Glycerol
Ethylene diamine
tetra acetates
Fast Green FCF
Grape Skin
Extract
Hydroxybenzoate
s,paraindigotine (indigo
carmine)
Neotame
Polydimethylsilox
ane
Polysorbates
Ponceau 4R
(cochineal red A)
Riboflavins
Saccharins
Sorbates
Steviol
Glycosides
Sucralose
(Trichlorogalactosu
crose)
Sucroglycerides
Sulfites
(4)
Catatan
600mg/kg
350mg/kg
191
113
1000mg/kg
200mg/kg
5mg/kg
50000
mg/kg
13
50000
mg/kg
200mg/kg
600mg/kg
178
200mg/kg
10000
mg/kg
25mg/kg
21
100mg/kg
300mg/kg
181
1000mg/kg
27 &
224
200mg/kg
33mg/kg
10mg/kg
120mg/kg
200mg/kg
100mg/kg
80mg/kg
500mg/kg
200mg/kg
42 &
224
26
700mg/kg
161
5000mg/kg
250mg/kg
44
Sunset yellow
200mg/kg
FCF
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
364
Aerated
wine
-
(i) 14.0 Beverages, excluding dairy products
(ii) 14.2 Alcoholic beverages, including alcohol-free and lowalcoholic counterparts
(iii) 14.2.3 Grape wine
(iv) 14.2.3.2 Sparkling and semi-sparkling grape wines – No
Food Additive Provision
Page | 257
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
(4)
Catatan
14.0 Beverages, excluding dairy products
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
14.2 Alcoholic beverages, including alcohol-free and lowalcoholic counterparts
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
INS
242
1105
200-203
220-225,
227, 228,
539
365
Dry wine
14.2.3 Grape wine
Additive
Max. Level
Dimethyl
200mg/kg
dicarbonate
Lysozyme
500mg/kg
Sorbates
200mg/kg
Sulfites
350mg/kg
Notes
18
42
44 &
103
(i) 14.0 Beverages, excluding dairy products
(ii) 14.2 Alcoholic beverages, including alcohol-free and lowalcoholic counterparts
(iii) 14.2.3 Grape wine
(iv) 14.2.3.1 Still grape wine – No Food Additive Provision
14.0 Beverages, excluding dairy products
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
14.2 Alcoholic beverages, including alcohol-free and lowalcoholic counterparts
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
INS
242
1105
200-203
220-225,
227, 228,
539
366
Sweet wine
367
Fruit wine
14.2.3 Grape wine
Additive
Max. Level
Dimethyl
200mg/kg
dicarbonate
Lysozyme
500mg/kg
Sorbates
200mg/kg
Sulfites
350mg/kg
Notes
18
42
44 &
103
Refer Regulation 365
-
(i) 14.0 Beverages, excluding dairy products
(ii) 14.2 Alcoholic beverages, including alcohol-free and lowalcoholic counterparts
(iii) 14.2.2 Cider and perry
(iv) 14.2.4 Wines (other than grape)
14.0 Beverages, excluding dairy products
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
14.2 Alcoholic beverages, including alcohol-free and lowalcoholic counterparts
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
14.2.2 Cider and perry
Page | 258
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
(4)
Catatan
INS
129
210-213
Additive
Allura red AC
Benzoates
Max. Level
200mg/kg
1000mg/kg
133
150c
Brilliant blue FCF
Caramel III –
ammonia
Caramel
Caramel IV –
sulfite
Ammonia caramel
Carmines
Carotenes, beta-,
Vegetable
Carotenoids
200mg/kg
1000mg/kg
Diacetyltartaric
and Fatty acid
esters of Glycerol
Dimethyl
dicarbonate
Grape Skin
Extract
Hydroxybenzoate
s,paraindigotine (indigo
carmine)
Lysozyme
Phospates
5000mg/kg
Polydimethylsilox
ane
Polyvinylpyrrolido
ne
Riboflavins
Sorbates
Sulfites
10mg/kg
150d
120
160a(i)
160a(i),
a(iii),e,f
472e
242
163(ii)
214,218
132
1105
338; 339(i)(iii);340(i)(iii); 341(i)(iii);
342(i),(ii);3
43(i)(iii);450(i)(iii),(v)-(vii);
451(i),(ii);
452(i)(v);542
900a
1201
Notes
13 &
124
1000mg/kg
200mg/kg
600mg/kg
200mg/kg
250mg/kg
18
300mg/kg
181
200mg/kg
27
200mg/kg
500mg/kg
880mg/kg
33
2mg/kg
36
101(i),(ii)
300mg/kg
200-203
500mg/kg
42
220200mg/kg
44
225,227,
228,539
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
INS
129
210-213
133
150c
14.2.4 Wines (other than grape)
Additive
Max. Level
Allura red AC
200mg/kg
Benzoates
1000/mgkg
Brilliant blue FCF
200mg/kg
Caramel III –
1000mg/kg
ammonia
Caramel
Notes
13
Page | 259
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
150d
120
160a(ii)
160a(i),
a(iii),e,f
472e
242
163(ii)
214,218
132
101(i),(ii)
200-203
220-225,
227, 228,
539
(4)
Catatan
Caramel IV –
sulfite
Ammonia caramel
Carmines
Carotenes, beta-,
Vegetable
Carotenoids
1000mg/kg
Diacetyltartaric
and fatty acid
esters of glycerol
Dimethyl
dicarbonate
Grape Skin
Extract
Hydroxybenzoates
,paraindigotine (indigo
carmine)
Riboflavins
Sorbates
Sulfites
5000mg/kg
200mg/kg
600mg/kg
200mg/kg
250mg/kg
18
300mg/kg
181
200mg/kg
27
200mg/kg
300mg/kg
500mg/kg
200mg/kg
42
44
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
368
Apple wine
(i) 14.0 Beverages, excluding dairy products
(ii) 14.2 Alcoholic beverages, including alcohol-free and lowalcoholic counterparts
(iii) 14.2.4 Wines (other than grape)
14.0 Beverages, excluding dairy products
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
14.2 Alcoholic beverages, including alcohol-free and lowalcoholic counterparts
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
INS
129
210-213
133
150c
150d
120
160a(ii)
160a(i),
a(iii),e,f
472e
14.2.4 Wines (other than grape)
Additive
Max. Level
Allura red AC
200mg/kg
Benzoates
1000/mgkg
Brilliant blue FCF
200mg/kg
Caramel III –
1000mg/kg
ammonia
Caramel
Caramel IV –
1000mg/kg
sulfite
Ammonia caramel
Carmines
200mg/kg
Carotenes, beta-,
600mg/kg
Vegetable
Carotenoids
200mg/kg
Diacetyltartaric
and fatty acid
esters of glycerol
Notes
13
5000mg/kg
Page | 260
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
242
163(ii)
214,218
132
Dimethyl
dicarbonate
Grape Skin
Extract
Hydroxybenzoates
,paraindigotine (indigo
carmine)
Riboflavins
Sorbates
Sulfites
(4)
Catatan
250mg/kg
18
300mg/kg
181
200mg/kg
27
200mg/kg
101(i),(ii)
300mg/kg
200-203
500mg/kg
42
220-225,
200mg/kg
44
227, 228,
539
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
369
Cider
Refer Regulation 368
370
Pear wine
Refer Regulation 368
371
Perry
Refer Regulation 368
372
Vegetable
wine
Honey wine
or mead
Refer Regulation 368
373
-
(i) 14.0 Beverages, excluding dairy products
(ii) 14.2 Alcoholic beverages, including alcohol-free and lowalcoholic counterparts
(iii) 14.2.5 Mead
14.0 Beverages, excluding dairy products
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
14.2 Alcoholic beverages, including alcohol-free and lowalcoholic counterparts
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
INS
210-213
150c
150d
242
214,218
338; 339(i)(iii);340(i) (iii); 341(i)(iii);342(i),
(ii); 343(i)(iii);450(i)(iii),(v)-(vii);
451(i),(ii);
452(i)-(v);
542
14.2.5 Mead
Additive
Benzoates
Caramel III –
ammonia
Caramel
Caramel IV –
sulfite
Ammonia caramel
Dimethyl
dicarbonate
Hydroxybenzoate
s,paraPhospates
Max. Level
1000mg/kg
1000mg/kg
Notes
13
1000mg/kg
200mg/kg
18
200mg/kg
27
440mg/kg
33 &
88
Page | 261
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
(4)
Catatan
200-203
Sorbates
200mg/kg
42
220Sulfites
200mg/kg
44
225,227,
228, 539
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
374
Beer, lager,
ale or stout
-
(i) 14.0 Beverages, excluding dairy products
(ii) 14.2 Alcoholic beverages, including alcohol-free and lowalcoholic counterparts
(iii) 14.2.1 Beer and malt beverages
14.0 Beverages, excluding dairy products
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
14.2 Alcoholic beverages, including alcohol-free and lowalcoholic counterparts
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
INS
150c
150d
120
160a(i)
385,386
900a
14.2.1 Beer and malt beverages
Additive
Max. Level
Caramel III –
50000
ammonia
mg/kg
Caramel
Caramel IV –
50000
sulfite
mg/kg
Ammonia caramel
Carmines
100mg/kg
Carotenes, beta600mg/kg
,Vegetable
Ethylene diamine
25mg/kg
tetra
Acetates
Polydimethylsiloxa
10mg/kg
ne
Polyvinylpyrrolidone 10mg/kg
Sulfites
50mg/kg
Notes
21
1201
36
220-225,
44
227,228,
539
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
375
Rice wine
-
Refer Regulation 368
376
Toddy
-
(i) 14.0 Beverages, excluding dairy products
(ii) 14.2 Alcoholic beverages, including alcohol-free and lowalcoholic counterparts
(iii) 14.2.7 Aromatized alcoholic beverages(e.g beer,wine and
spirituous cooler-type beverages,low alcoholic refreshers)
14.0 Beverages, excluding dairy products
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
14.2 Alcoholic beverages,including alcohol-free and lowalcoholic counterparts
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
14.2.7 Aromatized alcoholic beverages(e.g beer,wine and
spirituous cooler-type beverages,low alcoholic refreshers)
INS
Additive
Max. Level
Notes
Page | 262
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
950
129
951
962
210-213
133
161g
150c
150d
120
160a(i)
160a(i),
a(iii),e,f
472e
385,386
143
163(ii)
214,218
132
961
900a
432-436
124
101(i),(ii)
954(i)-(iv)
200-203
960
955
474
220-225,
227,228,53
9
110
Acesulfame
potassium
Allura red AC
Aspartame
Aspartameacesulfame
Salt
Benzoates
Brilliant blue FCF
Canthaxanthin
Caramel iii –
ammonia
Caramel
Caramel iv –
sulfite
Ammonia caramel
Carmines
Carotenes, beta,Vegetable
Carotenoids
Diacetyltartaric
and
Fatty acid esters
of Glycerol
Ethylene diamine
tetra acetates
Fast Green FCF
Grape Skin
Extract
Hydroxybenzoate
s,paraindigotine (indigo
carmine)
Neotame
Polydimethylsilox
ane
Polysorbates
Ponceau 4R
(cochineal red A)
Riboflavins
Saccharins
Sorbates
Steviol
Glycosides
Sucralose
(Trichlorogalactosu
crose)
Sucroglycerides
Sulfites
(4)
Catatan
350mg/kg
188
200mg/kg
600mg/kg
350mg/kg
191
113
1000mg/kg
200mg/kg
5mg/kg
50000
mg/kg
13
50000
mg/kg
200mg/kg
600mg/kg
178
200mg/kg
10000
mg/kg
25mg/kg
21
100mg/kg
300mg/kg
181
1000mg/kg
27 &
224
200mg/kg
33mg/kg
10mg/kg
120mg/kg
200mg/kg
100mg/kg
80mg/kg
500mg/kg
200mg/kg
42 &
224
26
700mg/kg
161
5000mg/kg
250mg/kg
44
Sunset yellow
200mg/kg
FCF
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
377
Spirit
-
(i) 14.0 Beverages, excluding dairy products
(ii) 14.2 Alcoholic beverages, including alcohol-free and lowalcoholic counterparts
Page | 263
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
(3)
Codex GSFA
(4)
Catatan
(iii) 14.2.6 Distilled spirituous beverages containing more than
15% alcohol
14.0 Beverages, excluding dairy products
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
14.2 Alcoholic beverages, including alcohol-free and lowalcoholic counterparts
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
14.2.6 Distilled spirituous beverages containing more than
15% alcohol
INS
Additive
Max. Level
Notes
129
Allura red AC
300mg/kg
133
Brilliant blue FCF
200mg/kg
161g
Canthaxanthin
5mg/kg
150c
Caramel III –
50000
ammonia
mg/kg
Caramel
150d
Caramel IV –
50000
sulfite
mg/kg
Ammonia caramel
120
Carmines
200mg/kg
160a(ii)
Carotenes, beta-,
600mg/kg
Vegetable
160a(i),
Carotenoids
200mg/kg
a(iii),e,f
472e
Diacetyltartaric
5000mg/kg
and Fatty acid
esters of Glycerol
385,386
Ethylene diamine
25mg/kg
21
tetra acetates
143
Fast green FCF
100mg/kg
163(ii)
Grape skin extract
300mg/kg
181
132
Indigotine (indigo
300mg/kg
carmine)
338; 339(i)- Phosohates
440mg/kg
33 &
(iii);340(i) 88
(iii); 341(i)(iii); 342(i),
(ii); 43(i)(iii);450(i)(iii),(v)-(vii);
451(i), (ii);
452(i)-(v);
542
432-436
Polysorbates
120mg/kg
124
Ponceau 4R
200mg/kg
(cochineal red A)
474
Sucroglycerides
5000mg/kg
220Sulfites
200mg/kg
44
225,227,
228,539
110
Sunset yellow
200mg/kg
FCF
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
378
Brandy
-
Refer Regulation 377
Page | 264
(1)
Food Reg. 1985
Reg. Title
379
Fruit
brandy
380
Rum
(2)
Codex Standard
(3)
Codex GSFA
-
Refer Regulation 377
-
Refer Regulation 377
381
Whisky
-
Refer Regulation 377
382
Vodka
-
Refer Regulation 377
383
Ginger
powder
Samsu
-
Refer Regulation 377
-
Refer Regulation 377
Particular
labelling
requiremen
t of spirit
Liqueur
Shandy
-
-
-
Refer Regulation 377
Refer Regulation 376
-
(i) Standard For Infant Formula And Formulas For
Special Medical Purpose Intended For Infants
-
384
385
386
387
388
389
Special
purpose food
Infant
formula
(4)
Catatan
Standard for Infant formula and formulas for
special medical purpose intended for infants
Only the food additives listed in this Section or in
the Codex Advisory List of Mineral Salts and
Vitamin Compounds for Use in Foods for Infants
and Children (CAC/GL 10-1979) may be present in
the foods described in section 2.1 of this Standard,
as a result of carry-over from a raw material or
other ingredient (including food additive) used to
produce the food, subject to the following
conditions:
a) The amount of the food additive in the raw
materials or other ingredients (including food
additives) does not exceed the maximum level
specified; and
b) The food into which the food additive is carried
over does not contain the food additive in greater
quantity than would be introduced by the use of the
raw materials or ingredients under good
manufacturing practice, consistent with the
provisions on carry-over in the Preamble of the
GSFA.
The following food additives are acceptable for use
in the preparation of infant formula, as described in
Section 2.1 of this Standard (in 100 ml of product,
ready for consumption prepared following
manufacturer’s instructions, unless otherwise
indicated):
INS
Additive
Thickeners
412
Guar gum
Max. Level
0.1 g in liquid
formulas containing
hydrolysed protein
Page | 265
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
410
1412
1414
1413
1440
407
Carob bean
gum (Locust
bean gum)
Distarch
phosphate
Acetylated
distarch
phosphate
Phosphated
distarch
phosphate
Hydroxypropyl
starch
Carrageenan
Emulsifiers
322
Lecithin
471
Mono- and
diglycerides
Acidity regulators
524
Sodium
hydroxide
500ii
Sodium
hydrogen
carbonate
500i
Sodium
carbonate
525
Potassium
hydroxide
501ii
Potassium
hydrog n
carbonate
501i
Potassium
carbonate
526
Calcium
hydroxide
270
Lactic acid,
L(+)330
Citric acid
331i
Sodium
dihydrogen
citrate
Trisodium
citrate
331iii
332
Potassium
citrate
(3)
Codex GSFA
(4)
Catatan
0.1 g in all types of
infant formula
0.5 g singly or in
combination in soybased infant formula
only
2.5 g singly or in
combination in
hydrolyzed proteinand/or
amino acid based
infant formula only
0.03 g in regular,
milk- and soy- based
liquid infant formula
only
0.1 g in hydrolyzed
protein- and/or amino
acid based liquid
infant
0.5 g in all types of
infant formulae *2
0.4 g in all types of
infant formulae *2
0.2 g singly or in
combination and
within the limits for
sodium,
potassium and
calcium in section
3.1.3(e) in all types of
infant formula
Limited by GMP in all
types of infant
formula
Limited by GMP in all
types of infant
formula
Limited by GMP in all
types of infant
formula
Limited by GMP in all
types of infant
formula
Limited by GMP in all
types of infant
formula
Antioxidants
Page | 266
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
307b
304
Mixed
tocopherols
concentrate
Ascorbyl
palmitate
(3)
Codex GSFA
(4)
Catatan
1 mg in all types of
infant formula singly
or in combination
1 mg in all types of
infant formula singly
or in combination
Packaging gases
290
Carbon dioxide
GMP
941
Nitrogen
*1 Not endorsed by the 39th Session of the CCFA.
JECFA evaluation is pending. National authorities may
restrict its use until JECFA evaluation has been
completed.
*2 If more than one of the substances INS 322, 471 are
added the maximum level for each of those substances
is lowered with the relative part as present of the other
substances.
389A
Follow up
formula
(i) Standard For Follow-Up Formula
Standard for Follow-up formula
Additive
Max. Level
Thickeners
Guar gum
0.1 g
Locust bean gum
0.5 g singly or in
combination in soyDistarch phosphate
based products only
Acetylated distarch
phosphate
Phosphated distarch
phosphate
Acetylated distarch adipate
2.5 g singly or in
combination in
hydrolyzed protein
and/or amino acidbased products only
Carrageenan
0.03 g singly or in
combination in milk
and soy based
products only
0.1 g singly or in
combination in
hydrolyzed protein
and/or amino acid
based liquid
products only
Pectins
1g
Emulsifiers
Lecithin
0.5 g
Mono- and Diglycerides
0.4 g
pH-Adjusting agents
Sodium hydrogen
carbonate
Sodium carbonate
Sodium citrate
Potassium hydrogen
carbonate
Limited by GMP
Potassium carbonate
within the limits for
Potassium citrate
sodium in Section
Sodium hydroxide
3.2.6
Potassium hydroxide
Page | 267
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
Calcium hydroxide
L (+) Lactic acid
L (+) Lactic acid producing
cultures
Citric acid
Antioxidants
Mixed tocopherols
concentrate
Alpha-Tocopherol
L-Ascorbyl palmitate
Canned
food for
infants and
children
(4)
Catatan
3 mg singly or in
combination
5 mg singly or in
combination,
expressed as
ascorbic acid
(see Section 3.2.6)
L-Ascorbic acid and its Na,
Ca salts
Flavours
Natural Fruit Extracts
Vanilla extract
Ethyl vanillin
Vanillin
Carry-over principle
Section 4.1 of GSFA shall apply.
390
(3)
Codex GSFA
GMP
GMP
5 mg
5 mg
(i) Standard For Canned Baby Foods
(ii) Standard For Processed Cereal-Based Foods For
Infants And Young Children
Std for Canned baby foods
Additive
Max. Level
Thickeners
Locust bean gum
* 0.2 g
Guar gum
0.2 g
Distarch phosphate
Acetylated distarch
phosphate
6 g, singly or in
Phosphated distarch
combination
phosphate
Hydroxypropyl starch
Acetylated distarch adipate
Distarch glycerol
Acetylated distarch glycerol
Non-amidated pectin
1 g in canned fruitbased baby foods
only
Emulsifiers
Lecithin
0.5 g
Mono- and diglycerides
0.15 g
pH Adjusting Agents
Sodium hydrogen
Limited by GMP and
carbonate
within the limit for
sodium in Section
Sodium carbonate
3.1.3
Potassium hydrogen
Limited by GMP
carbonate
Calcium carbonate
Citric acid and sodium salt
0.5 g and within the
limit for sodium in
Section 3.1.3
Lactic acid, L(+)0.2 g
Page | 268
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
Acetic acid
Antioxidants
Mixed tocopherols
concentrate
alpha-Tocopherol
L-Ascorbyl palmitate
L-Ascorbic acid and its
sodium and potassium
salts
(3)
Codex GSFA
(4)
Catatan
0.5 g
300 mg/kg fat,
singly or in
combination
200 mg/kg fat
0.5 g/kg, expressed
as ascorbic acid
and within the limit
for sodium in
Section 3.1.3
Flavours
Vanilla extract
Limited by GMP
Ethyl vanillin
7 mg
Vanillin
7 mg
Carry-over principle
Section 4.1 of GSFA shall apply.
* Temporarily endorsed.
Standard for Processed cereal-based foods for
infants and young children
Only the food additives listed in this Section or in
the Codex Advisory List of Vitamin Compounds for
Use in Foods for Infants and Children (CAC/GL 101979) may be present in the foods described in
Section 2.1 of this Standard, as a result of carryover from a raw material or other ingredient
(including food additive) used to produce the food,
subject to the following conditions:
a) The amount of the food additive in the raw
materials or other ingredients (including food
additives) does not exceed the maximum level
specified; and
b) The food into which the food additive is carried
over does not contain the food additive in greater
quantity than would be introduced by the use of the
raw materials or ingredients under good
manufacturing practice, consistent with the
provisions on carry-over in the Preamble of the
GSFA.
The following additives are permitted in the
preparation of processed cereal-based foods for
infants and young children, as described in Section
2.1 of this Standard (in 100 g of product, ready for
consumption prepared following manufacturer’s
instructions unless otherwise indicated).
INS
Additive
Emulsifiers
322
Lecithins
471
Mono- and
diglycerides
472a
Acetic and fatty acid
esters of glycerol
472b
Lactic and fatty acid
esters of glycerol
472c
Citric and fatty acid
Max. Level
1500 mg
500 mg
Singly or in
combination
Page | 269
(1)
Food Reg. 1985
Reg. Title
(2)
Codex Standard
esters of glycerol
Acidity Regulators
500 ii
Sodium hydrogen
carbonate
501 ii
Potassium hydrogen
carbonate
170 i
Calcium carbonate
270
L(+) Lactic acid
330
Citric acid
260
Acetic acid
261
Potassium acetates
262 i
Sodium acetate
263
Calcium acetate
296
Malic acid (DL) – L(+)form only
325
Sodium lactate
(solution) – L(+)-form
only
326
Potassium lactate
(solution) – L(+)-form
only
327
Calcium lactate –
L(+)-form only
331 i
Monosodium citrate
331 ii
Trisodium citrate
332 i
Monopotassium
citrate
332 ii
Tripotassium citrate
333
Calcium citrate
507
Hydrochloric acid
524
Sodium hydroxide
525
Potassium hydroxide
526
Calcium hydroxide
575
Glucono delta-lactone
334
L(+)-Tartaric acid –
L(+)form only
335 i
Monosodiumtartrate
335 ii
Disodium tartrate
336 i
Monopotassium
tartrate –L(+)form only
336 ii
Dipotassium tartrate –
L(+)form only
337
Potassium sodium
L(+)tartrate L(+)form
only
338
Orthophosphoric acid
339 i
Monosodium
orthophosphate
339 ii
Disodium
orthophosphate
339 iii
Trisodium
orthophosphate
340 i
Monopotassium
orthophosphate
340 ii
Dipotassium
orthophosphate
340 iii
Tripotassium
orthophosphate
341 i
Monocalcium
(3)
Codex GSFA
(4)
Catatan
GMP
GMP
GMP
GMP
GMP
GMP
GMP
500 mg
Singly or in
combination
Tartrates as
residue in
biscuits and
rusks
Only for pH
adjustment
440 mg
Singly or in
combination as
phosphorous
Page | 270
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
orthophosphate
Dicalcium
orthophosphate
341 iii
Tricalcium
orthophosphate
Antioxidants
306
Mixed tocopherols
concentrate
307
Alpha-tocopherol
(3)
Codex GSFA
(4)
Catatan
341 ii
304
300
301
303
302
L-Ascorbyl palmitate
L-Ascorbic acid
Sodium ascorbate
Potassium ascorbate
Calcium ascorbate
Raising Agents
503 i
Ammonium carbonate
503 ii
Ammonium hydrogen
carbonate
500 i
Sodium carbonate
500 ii
Sodium hydrogen
carbonate
Thickeners
410
Carob bean gum
412
Guar gum
414
Gum arabic
415
Xanthan gum
440
Pectins (Amidated
and Non-Amidated)
Oxidized starch
Monostarch
phosphate
1412
Distarch phosphate
1413
Phosphated distarch
phosphate
1414
Acetylated distarch
phosphate
1422
Acetylated distarch
adipate
1420
Starch acetate
esterified with acetic
anhydride
1450
Starch sodium octenyl
succinate
1451
Acetylated oxidized
starch
Anticaking Agents
551
Silicon dioxide,
amorphous
Packaging Gases
290
Carbon dioxide
941
Nitrogen
300 mg/kg fat
or oil basis,
Singly or in
combination
200 mg/kg fat
50 mg,
expressed as
ascorbic acid
20 mg,
expressed as
ascorbic acid
Limited by
GMP
1000 mg singly
or in
combination
2000 mg in
gluten-free
cereal-based
foods
1404
1410
391
Cereal
based food
for infants
and
5000 mg
Singly or in
combination
200 mg for dry
cereals only
GMP
GMP
(i) Standard For Processed Cereal-Based Foods For
Infants And Young Children
Standard for Processed cereal-based foods for
Page | 271
(1)
Food Reg. 1985
Reg. Title
children
(2)
Codex Standard
(3)
Codex GSFA
(4)
Catatan
infants and young children
Only the food additives listed in this Section or in
the Codex Advisory List of Vitamin Compounds for
Use in Foods for Infants and Children (CAC/GL 101979) may be present in the foods described in
Section 2.1 of this Standard, as a result of carryover from a raw material or other ingredient
(including food additive) used to produce the food,
subject to the following conditions:
a) The amount of the food additive in the raw
materials or other ingredients (including food
additives) does not exceed the maximum level
specified; and
b) The food into which the food additive is carried
over does not contain the food additive in greater
quantity than would be introduced by the use of the
raw materials or ingredients under good
manufacturing practice, consistent with the
provisions on carry-over in the Preamble of the
GSFA.
The following additives are permitted in the
preparation of processed cereal-based foods for
infants and young children, as described in Section
2.1 of this Standard (in 100 g of product, ready for
consumption prepared following manufacturer’s
instructions unless otherwise indicated).
INS
Additive
Emulsifiers
322
Lecithins
471
Mono- and
diglycerides
472a
Acetic and fatty acid
esters of glycerol
472b
Lactic and fatty acid
esters of glycerol
472c
Citric and fatty acid
esters of glycerol
Acidity Regulators
500 ii
Sodium hydrogen
carbonate
501 ii
Potassium hydrogen
carbonate
170 i
Calcium carbonate
270
L(+) Lactic acid
330
Citric acid
260
Acetic acid
261
Potassium acetates
262 i
Sodium acetate
263
Calcium acetate
296
Malic acid (DL) – L(+)form only
325
Sodium lactate
(solution) – L(+)-form
only
326
Potassium lactate
(solution) – L(+)-form
Max. Level
1500 mg
500 mg
Singly or in
combination
GMP
GMP
GMP
GMP
GMP
Page | 272
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
only
327
Calcium lactate –
L(+)-form only
331 i
Monosodium citrate
331 ii
Trisodium citrate
332 i
Monopotassium
citrate
332 ii
Tripotassium citrate
333
Calcium citrate
507
Hydrochloric acid
524
Sodium hydroxide
525
Potassium hydroxide
526
Calcium hydroxide
575
Glucono delta-lactone
334
L(+)-Tartaric acid –
L(+)form only
335 i
Monosodiumtartrate
335 ii
Disodium tartrate
336 i
Monopotassium
tartrate –L(+)form only
336 ii
Dipotassium tartrate –
L(+)form only
337
Potassium sodium
L(+)tartrate L(+)form
only
338
Orthophosphoric acid
339 i
Monosodium
orthophosphate
339 ii
Disodium
orthophosphate
339 iii
Trisodium
orthophosphate
340 i
Monopotassium
orthophosphate
340 ii
Dipotassium
orthophosphate
340 iii
Tripotassium
orthophosphate
341 i
Monocalcium
orthophosphate
341 ii
Dicalcium
orthophosphate
341 iii
Tricalcium
orthophosphate
Antioxidants
306
Mixed tocopherols
concentrate
307
Alpha-tocopherol
304
300
301
303
302
L-Ascorbyl palmitate
L-Ascorbic acid
Sodium ascorbate
Potassium ascorbate
Calcium ascorbate
(3)
Codex GSFA
(4)
Catatan
GMP
GMP
500 mg
Singly or in
combination
Tartrates as
residue in
biscuits and
rusks
Only for pH
adjustment
440 mg
Singly or in
combination as
phosphorous
300 mg/kg fat
or oil basis,
Singly or in
combination
200 mg/kg fat
50 mg,
expressed as
ascorbic acid
20 mg,
expressed as
ascorbic acid
Raising Agents
503 i
Ammonium carbonate
503 ii
Ammonium hydrogen
Page | 273
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
carbonate
Sodium carbonate
Sodium hydrogen
carbonate
Thickeners
410
Carob bean gum
412
Guar gum
414
Gum arabic
415
Xanthan gum
440
Pectins (Amidated
and Non-Amidated)
500 i
500 ii
(4)
Catatan
Limited by
GMP
1000 mg singly
or in
combination
2000 mg in
gluten-free
cereal-based
foods
1404
1410
392
393
Low energy
food
Formula
dietary food
Oxidized starch
Monostarch
phosphate
1412
Distarch phosphate
1413
Phosphated distarch
phosphate
1414
Acetylated distarch
phosphate
1422
Acetylated distarch
adipate
1420
Starch acetate
esterified with acetic
anhydride
1450
Starch sodium octenyl
succinate
1451
Acetylated oxidized
starch
Anticaking Agents
551
Silicon dioxide,
amorphous
Packaging Gases
290
Carbon dioxide
941
Nitrogen
-
(3)
Codex GSFA
5000 mg
Singly or in
combination
200 mg for dry
cereals only
GMP
GMP
(i) 13.0 Foodstuffs intended for particular nutritional uses
(ii) 13.5 Dietetic foods(e.g supplementary foods for dietary
use) excluding products of food categories 13.1-13.4 and
13.6
13.0 Foodstuffs intended for particular nutritional uses
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
13.5 Dietetic foods (e.g supplementary foods for dietary
use) excluding products of food categories 13.1-13.4
and 13.6
INS
Additive
Max. Level
Notes
950
Acesulfame
450mg/kg
188
potassium
956
Alitame
300mg/kg
129
Allura red AC
300mg/kg
304,305
Ascorbyl esters
500mg/kg
10
951
Aspartame
1000mg/kg
191
962
Aspartame450mg/kg
113
acesulfame Salt
210-213
Benzoates
2000mg/kg
13
133
Brilliant blue FCF
300mg/kg
Page | 274
(1)
(2)
Codex Standard
Food Reg. 1985
Reg. Title
(3)
Codex GSFA
150c
150d
120
160a(ii)
160a(i),
a(iii),e,f
472e
163(ii)
132
961
338; 339(i)(iii);340(i)(iii); 341(i)(iii); 342(i),
(ii); 343(i)(iii); 450(i)(iii),(v)-(vii);
451(i),(ii);
452(i)(v);542
900a
124
101(i),(ii)
954(i)-(iv)
200-203
960
(4)
Catatan
Caramel III ammonia
Caramel
Caramel IV-sulfite
ammonia caramel
Carmines
Carotenes, beta-,
Vegetable
Carotenoids
20000mg/k
g
Diacetyltartaric
and Fatty acid
esters of Glycerol
Grape skin extract
Indigotine(indigo
carmine)
Neotame
Phosphates
5000mg/kg
Polydimethylsilox
ane
Ponceau 4R
(Cochineal Red
A)
Riboflavins
Saccharins
Sorbates
Steviol glycosides
50mg/kg
20000mg/k
g
300mg/kg
600mg/kg
300mg/kg
250mg/kg
300mg/kg
181
65mg/kg
2200mg/kg
33
300mg/kg
300mg/kg
200mg/kg
1500mg/kg
660mg/kg
42
26 &
198
955
393A
394
394A
Special
dietary
foods with
low sodium
content
including
salt
substitue
Standard
for
wholesome
ice or
steam
Standard
for
wholesome
ice
(i)
Standard for special dietary foods with low-sodium
content (including salt substitutes) - no Food
Additive provisions.
Sucralose
400mg/kg
(Trichlorogalactos
ucrose)
110
Sunset yellow
300mg/kg
FCF
List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
-
-
-
-
-
Page | 275
(1)
Food Reg. 1985
Reg. Title
395
Food not
eslsewhere
standarddized
(2)
Codex Standard
-
(3)
Codex GSFA
(4)
Catatan
(i) List of additives in Table 3 of GSFA (Rujuk Lampiran 3)
Notes to the General Standard for Food Additives
Note 1
Note 2
Note 3
Note 4
Note 5
Note 6
Note 7
Note 8
Note 9
Note 10
Note 11
Note 12
Note 13
Note 14
Note 15
Note 16
Note 17
Note 18
Note 19
Note 20
Note 21
Note 22
Note 23
Note 24
Note 25
Note 26
Note 27
Note 28
Note 29
Note 30
Note 31
Note 32
Note 33
Note 34
Note 35
Note 36
Note 37
Note 38
Note 39
Note 40
Note 41
Note 42
Note 43
Note 44
Note 45
Note 46
Note 47
As adipic acid.
On dry ingredient, dry weight, dry mix or concentrate basis.
Surface treatment.
For decoration, stamping, marking or branding the product.
Excluding products conforming to the Standard for Jams, Jellies and Marmalades (CODEX STAN 296-2009).
As aluminium.
For coffee substitutes only.
As bixin.
10 000 mg/kg for use in ready-to-drink coffee products.
As ascorbyl stearate.
Flour basis.
Carryover from flavouring substances.
As benzoic acid.
For use in hydrolyzed protein liquid formula only.
Fat or oil basis.
For use in glaze, coatings or decorations for fruit, vegetables, meat or fish.
As cyclamic acid.
Added level; residue not detected in ready-to-eat food.
Used in cocoa fat; use level on ready-to-eat basis.
On total amount of stabilizers, thickeners and/or gums.
As anhydrous calcium disodium ethylenediaminetetraacetate.
For use in smoked fish products only.
As iron.
As anhydrous sodium ferrocyanide.
As formic acid.
As steviol equivalents.
As para-hydroxybenzoic acid.
ADI conversion: if a typical preparation contains 0.025 μg/U, then the ADI of 33 000 U/kg bw becomes:
[(33 000 U/kg bw) x (0.025 μg/U) x (1 mg/1 000 μg)] = 0.825 mg/kg bw
Reporting basis not specified.
As residual NO3 ion.
Of the mash used.
As residual NO2 ion.
As phosphorus.
Anhydrous basis.
For use in cloudy juices only.
Residual level.
As weight of nonfat milk solids.
Level in creaming mixture.
Only when product contains butter or other fats and oils.
INS 451i (pentasodium triphosphate) only, to enhance the effectiveness of benzoates and sorbates.
Use in breading or batter coatings only.
As sorbic acid.
As tin.
As residual SO2.
As tartaric acid.
As thiodipropionic acid.
On egg yolk weight, dry basis.
Page | 276
Note 48
Note 49
Note 50
Note 51
Note 52
Note 53
Note 54
Note 55
Note 56
Note 57
Note 58
Note 59
Note 60
Note 61
Note 62
Note 63
Note 64
Note 65
Note 66
Note 67
Note 68
Note 69
Note 70
Note 71
Note 72
Note 73
Note 74
Note 75
Note 76
Note 77
Note 78
Note 79
Note 80
Note 81
Note 82
Note 83
Note 84
Note 85
Note 86
Note 87
Note 88
Note 89
Note 90
Note 91
Note 92
Note 93
Note 94
Note 95
Note 96
Note 97
Note 98
Note 99
Note 100
Note 101
Note 102
Note 103
Note 104
For olives only.
For use on citrus fruits only.
For use in fish roe only.
For use in herbs only.
Excluding chocolate milk.
For use in coatings only.
For use in cocktail cherries and candied cherries only.
Singly or in combination, within the limits for sodium, calcium, and potassium specified in the commodity
standard.
Provided starch is not present.
GMP is 1 part benzoyl peroxide and not more than 6 parts of the subject additive by weight.
As calcium.
Use as packaging gas.
If used as a carbonating agent, the CO2 in the finished wine shall not exceed 39.2 mg/kg.
For use in minced fish only.
As copper.
On amount of dairy ingredients.
Level added to dry beans; 200 mg/kg in ready-to-eat food, anhydrous basis.
Carryover from nutrient preparations.
As formaldehyde. For use in provolone cheese only.
Except for use in liquid egg whites at 8 800 mg/kg as phosphorus, and in liquid whole eggs at 14 700 mg/kg
as phosphorus.
For use in products with no added sugar only.
Use as carbonating agent.
As the acid.
Calcium, potassium and sodium salts only.
Ready-to-eat basis.
Except whole fish.
Excluding liquid whey and whey products used as ingredients in infant formula.
Use in milk powder for vending machines only.
Use in potatoes only.
For special nutritional uses only.
50 000 mg/kg for pickling and balsamic vinegars only.
For use on nuts only.
Equivalent to 2 mg/dm2 surface application to a maximum depth of 5 mm.
Equivalent to 1 mg/dm2 surface application to a maximum depth of 5 mm.
For use in shrimp; 6 000 mg/kg for Crangon crangon and Crangon vulgaris.
L(+)-form only.
For infants over 1 year of age only.
Use level in sausage casings; residue in sausage prepared with such casings should not exceed 100 mg/kg.
Use in whipped dessert toppings other than cream only.
Treatment level.
Carryover from the ingredient.
For sandwich spreads only.
For use in milk-sucrose mixtures used in the finished product.
Benzoates and sorbates, singly or in combination.
Excluding tomato-based sauces.
Except natural wine produced from Vitis vinifera grapes.
For use in loganiza (fresh, uncured sausage) only.
For use in surimi and fish roe products only.
On a dried weight basis of the high intensity sweetener.
In the finished product/final cocoa and chocolate products.
For dust control.
For use in fish fillets and minced fish only.
Only for crystalline products and sugar toppings.
Use level singly, not to exceed 15 000 mg/kg in combination.
For use in fat emulsions for baking purposes only.
Except for use in special white wines at 400 mg/kg.
Maximum 5 000 mg/kg residue in bread and yeast-leavened bakery products.
Page | 277
Note 105
Note 106
Note 107
Note 108
Note 109
Note 110
Note 111
Note 112
Note 113
Note 114
Note 115
Note 116
Note 117
Note 118
Note 119
Note 120
Note 121
Note 122
Note 123
Note 124
Note 125
Note 126
Note 127
Note 128
Note 129
Note 130
Note 131
Note 132
Note 133
Note 134
Note 135
Note 136
Note 137
Note 138
Note 139
Note 140
Note 141
Note 142
Note 143
Note 144
Note 145
Note 146
Note 147
Note 148
Note 149
Except for use in dried gourd strips (Kampyo) at 5 000 mg/kg.
Except for use in Dijon mustard at 500 mg/kg.
Except for use of sodium ferrocyanide (INS 535) and potassium ferrocyanide (INS 536) in food-grade
dendridic salt at 29 mg/kg as anhydrous sodium ferrocyanide.
For use on coffee beans only.
Use level reported as 25 lbs/1 000 gal x (0.45 kg/lb) x (1 gal/3.75 L) x (1 L/kg) x (10E6 mg/kg) = 3 000 mg/kg.
For use in frozen French fried potatoes only.
Excluding dried glucose syrup used in the manufacture of sugar confectionery at 150 mg/kg and glucose
syrup used in the manufacture of sugar confectionery at 400 mg/kg.
For use in grated cheese only.
Use level reported 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 aspartameacesulfame salt with
individual acesulfame potassium or aspartame should not exceed the individual maximum levels for
acesulfame potassium or aspartame (the reported maximum level can be converted to aspartame
equivalents by dividing by 0.68).
Excluding cocoa powder.
For use in pineapple juice only.
For use in doughs only.
Except for use in loganiza (fresh, uncured sausage) at 1 000 mg/kg.
Except for use in tocino (fresh, cured sausage) at 1 000 mg/kg.
Use level reported as aspartame equivalents (the reported maximum level can be converted to an
aspartame-acesulfame salt basis by dividing by 0.64). Combined use of aspartame-acesulfame salt with
individual aspartame or acesulfame potassium should not exceed the individual maximum levels for
aspartame or acesulfame potassium (the reported maximum level can be converted to acesulfame
potassium equivalents by multiplying by 0.68).
Except for use in caviar at 2 500 mg/kg.
Excluding fermented fish products at 1 000 mg/kg.
Subject to national legislation of the importing country.
1 000 mg/kg for beverages with pH greater than 3.5.
Only for products containing less than 7% ethanol.
For use as a release agent for baking pans in a mixture with vegetable oil.
For releasing dough in dividing or baking only.
As served to the consumer.
INS 334 (tartaric acid) only.
For use as an acidity regulator in grape juice.
Singly or in combination: butylated hydroxyanisole (INS 320), butylated hydroxytoluene (INS 321), tertiary
butylated hydroquinone (INS 319), and propyl gallate (INS 310).
As a result of use as a flavour carrier.
Except for use at 130 mg/kg (dried basis) in semi-frozen beverages.
Any combination of butylated hydroxyanisole (INS 320), butylated hydroxytoluene (INS 321), and propyl
gallate (INS 310) at 200 mg/kg, provided that single use limits are not exceeded.
Except for use in cereal-based puddings at 500 mg/kg.
Except for use in dried apricots at 2000 mg/kg, bleached raisins at 1500 mg/kg, desiccated coconut at 200
mg/kg and coconut from which oil has been partially extracted at 50 mg/kg.
To prevent browning of certain light coloured vegetables.
Except for use in frozen avocado at 300 mg/kg.
For use in energy-reduced products only.
For use in mollusks, crustaceans, and echinoderms only.
Except for use in canned abalone (PAUA) at 1 000 mg/kg.
For use in white chocolate only.
Excluding coffee and tea.
For use in fruit juice-based drinks and dry ginger ale only.
For use in sweet and sour products only.
Products are energy reduced or with no added sugar.
Use level for beta-carotene (synthetic) (INS 160ai); 35 mg/kg for beta-apo-8'-carotenal (INS 160e) and betaapo-8'-carotenoic acid, methyl or ethyl ester (INS 160f).
Excluding whey powders for infant food.
For use in microsweets and breath freshening mints at 10 000 mg/kg
Except for use in fish roe at 100 mg/kg.
Page | 278
Note 150
Note 151
Note 152
Note 153
Note 154
Note 155
Note 156
Note 157
Note 158
Note 159
Note 160
Note 161
Note 162
Note 163
Note 164
Note 165
Note 166
Note 167
Note 168
Note 169
Note 170
Note 171
Note 172
Note 173
Note 174
Note 175
Note 176
Note 177
Note 178
Note 179
Note 180
Note 181
Note 182
Note 183
Note 184
Note 185
Note 186
Note 187
Note 188
Note 189
Note 190
Note 191
Note 192
Note 193
Note 194
Note 195
Note 196
Note 197
Note 198
Note 199
Use level for soy-based formula; 25 000 mg/kg for hydrolyzed protein and/or amino acid-based formula.
Use level for soy-based formula; 1 000 mg/kg for hydrolyzed protein and/or amino acid-based formula.
For frying purposes only.
For use in instant noodles only.
For use in coconut milk only.
For use in frozen, sliced apples only.
For use in microsweets and breath freshening mints at 2 500 mg/kg.
For use in microsweets and breath freshening mints at 2 000 mg/kg.
For use in microsweets and breath freshening mints at 1 000 mg/kg.
For use in pancake syrup and maple syrup only.
For use in ready-to-drink products and pre-mixes for ready-to-drink products only.
Subject to national legislation of the importing country aimed, in particular, at consistency with Section 3.2 of
the Preamble.
For use in dehydrated products and salami-type products only.
For use in microsweets and breath freshening mints at 3 000 mg/kg.
For use in microsweets and breath freshening mints at 30 000 mg/kg.
For use in products for special nutritional use only.
For milk-based sandwich spreads only.
For dehydrated products only.
Quillaia extract type 1 (INS 999(i)) only. Acceptable maximum use level is expressed on saponin basis.
For use in fat-based sandwich spreads only.
Excluding products conforming to the Standard for Fermented Milks (CODEX STAN 243-2003).
Excluding anhydrous milkfat.
Except for use in fruit sauces, fruit toppings, coconut cream, coconut milk and "fruit bars" at 50 mg/kg.
Excluding instant noodles containing vegetables and eggs.
Singly or in combination: sodium aluminosilicate (INS 554), calcium aluminium silicate (INS 556), and
aluminium silicate (INS 559).
Except for use in jelly-type fruit-based desserts at 200 mg/kg.
For use in canned liquid coffee only.
For use in sliced, cut, shredded, or grated cheese only.
Expressed as carminic acid.
To restore the natural colour lost in processing only.
Singly or in combination: butylated hydroxyanisole (BHA, INS 320) and butylated hydroxytoluene (BHT, INS
321).
Expressed as anthocyanin.
Except for use in coconut milk.
Products conforming to the Standard for Chocolate and Chocolate Products (CODEX STAN 87-1981) may
only use colours for surface decoration.
For use in nutrient coated rice grain premixes only.
As norbixin.
For use in flours with additives only.
Ascorbyl palmitate (INS 304) only.
Not to exceed the maximum use level for acesulfame potassium (INS 950) singly or in combination with
aspartame-acesulfame salt (INS 962).
Excluding rolled oats.
Except for use in fermented milk drinks at 500 mg/kg.
Not to exceed the maximum use level for aspartame (INS 951) singly or in combination with aspartameacesulfame salt (INS 962).
For liquid products only.
For use in crustacean and fish pastes only.
Only for use in instant noodles conforming to the Standard for Instant Noodles (CODEX STAN 249-2006).
Singly or in combination: butylated hydroxyanisole (BHA, INS 320), butylated hydroxytoluene (BHT, INS 321)
and tertiary butylhydroquinone (TBHQ, INS 319).
Singly or in combination: butylated hydroxyanisole (BHA, INS 320), butylated hydroxytoluene (BHT, INS 321)
and propyl gallate (INS 310).
Singly or in combination: butylated hydroxytoluene (BHT, INS 321) and propyl gallate (INS 310).
Use level for solid products (e.g., energy, meal replacement or fortified bars); 600 mg/kg as steviol
equivalents for use in liquid products.
For use in microsweets and breath freshening mints at 6000 mg/kg as steviol equivalents.
Page | 279
Note 200
Note 201
Note 202
Note 203
Note 204
Note 205
Note 206
Note 207
Note 208
Note 209
Note 210
Note 211
Note 212
Note 213
Note 214
Note 215
Note 216
Note 217
Note 218
Note 219
Note 220
Note 221
Note 222
Note 223
Note 224
Note 225
Note 226
Note 227
Note 228
Note 229
Note 230
Note 231
Note 232
Note 233
Note 234
Note 235
Note 236
Note 237
Note 238
Note 239
Note 240
Note 241
Note 242
Note 243
Note 244
Note 245
Except for use in Japanese style 'lachs ham' of pork loin (cured and non-heat-treated) at 120 mg/kg as
steviol equivalents
For use in flavoured products only.
For use in brine used in the production of sausage only.
For use in chewable supplements only.
For use at 50 mg/kg in longan and lichee only.
For use at 50 mg/kg to prevent browning of certain light colored vegetables.
For use at 30 mg/kg as a bleaching agent only for products conforming to the Standard for Aqueous Coconut
Products (CODEX STAN 240-2003).
For use at 50,000 mg/kg in soybean sauce intended for further processing.
For use in dried and dehydrated products only.
Excluding products conforming to the Standard for Blend of Skimmed Milk and Vegetable Fat in Powdered
Form (CODEX STAN 251-2006).
For use in pasta made from Triticum aestivum, and for use in noodles.
For use in noodles only.
Except for products conforming to the Standard for Bouillon and Consommés (CODEX STAN 117-1981) at
3000 mg/kg.
For use in liquid products containing high intensity sweeteners only.
Excluding products conforming to the Standard for Dairy Fat Spreads (CODEX STAN 253-2006).
Excluding products conforming to the Standard for Fat Spreads and Blended Spreads (CODEX STAN 2562007).
For use in maize-based products only.
For use at 300 mg/kg in toppings only.
Only sulfites can be used as preservatives and antioxidants in the products covered by the Standard for
Desiccated Coconut (CODEX STAN 177-1991).
Except for use at 5,000 mg/kg in non-alcoholic aniseed-based, coconut-based, and almond-based drinks.
For use in flavoured products heat treated after fermentation only.
For use in potato dough and pre-fried potato slices only.
For use in collagen-based casings with a water activity greater than 0.6 only.
Except for use at 3,000 mg/kg in products containing added fruits, vegetables, or meats.
Excluding aromatized beer.
Except for use in self-raising flour at 12,000 mg/kg.
Except for use as a meat tenderizer at 35,000 mg/kg.
For use in sterilized and UHT treated milks only.
Except for use at 1320 mg/kg to stabilize higher protein liquid whey used for further processing into whey
protein concentrates.
For use as a flour treatment agent, raising agent or leavening agent.
For use as an acidity regulator only.
Only for use in flavoured fermented milks and flavoured fermented milks heat treated after fermentation.
Only for use in vegetable fats conforming to the Standard for Edible Fats and Oils Not Covered by Individual
Standards (CODEX STAN 19-1981), singly or in combination.
As nisin.
For use as stabilizer or thickener only.
Use restricted to reconstitution and recombination only.
Excluding products conforming to the Standard for Cream and Prepared Creams (reconstituted cream,
recombined cream, prepackaged liquid cream) (CODEX STAN 288-1976).
Excluding products conforming to the Standard for Processed Cereal-Based Foods for Infants and Young
Children (CODEX STAN 74-1981).
GMP in foods corresponding to the Standard for Processed Cereal-Based Foods for Infants and Young
Children (CODEX STAN 74-1981).
Excluding products conforming to the Standard for Canned Baby Foods (CODEX STAN 73-1981).
Within the limit for sodium listed in the Standard for Canned Baby Foods (CODEX STAN 73-1981).
For use as acidity regulator and raising agent.
For use as an antioxidant.
For use as a raising agent in products conforming to the Standard for Processed Cereal-based Foods for
Infants and Young Children (CODEX STAN 74-1981) and as an acidity regulator in products conforming to
the Standard for Canned Baby Foods (CODEX STAN 73-1981).
For use in biscuit dough.
For use in pickled vegetables, except for use in perilla in brine at 780 mg/kg.
Page | 280
Note 246
Note 247
Note 248
Note 249
Note 250
Note 251
Note 252
Note 253
Note 254
Note 255
Note 256
Note 257
Note 258
Note 259
Note 260
Note 261
Note 262
Note 263
Note 264
Note 265
Note 266
Note 267
Note 301
Singly or in combination: aluminium ammonium sulphate (INS 523) and sodium aluminium phosphates
(acidic and basic; (INS 541(i),(ii)).
For use in kuzukiri and harusame only.
For use as a raising agent.
For use as a raising agent in mixes for steamed breads and buns.
For use in boiled mollusks and tsukudani only.
For use in processed American cheese only.
For use in self-rising flour and self-rising corn meal only.
For use in dry mix hot chocolate only.
For use in salt applied to dry salted cheeses during manufacturing only.
For use at 1,700 mg/kg in seasonings applied to foods in food category 15.1.
For use in noodles, gluten-free pasta and pasta intended for hypoproteic diets only.
For use in shrimps and prawns only.
Except for use in maple syrup.
Singly or in combination: sodium aluminosilicate (INS 554) and calcium aluminium silicate (INS 556).
For use in powdered beverage whiteners only.
For use in heat-treated buttermilk only.
For use in edible fungi and fungus products.
20,000 mg/kg in pickled fungi.
Citric acid (INS 330) and Lactic acid (INS 270) 5,000 mg/kg singly or in combination in sterilized fungi.
For use in quick frozen French fried potatoes as a sequestrant.
Not for use in salted Atlantic herring and sprat.
Excluding products conforming to the Standard for Salted Fish and Dried Salted Fish of the Gadidae Family
of Fishes (CODEX STAN 167-1989), the Standard for Dried Shark Fins (CODEX STAN 189- 1993), the
Standard for Crackers from Marine and Freshwater Fish, Crustaceans and Molluscan Shellfish (CODEX
STAN 222-2001), and the Standard for Boiled Dried Salted Anchovies (CODEX STAN 236-2003).
Interim maximum level.
Page | 281
Lampiran 3
Senarai Aditif Makanan Dalam TABLE 3 OF GSFA
INS No.
260
472a
1422
1414
1451
1401
406
400
1402
1100
1100
1100
1100
1100
1100
264
403
503(i)
510
503(ii)
527
328
300
162
1403
1101(iii)
629
633
634
263
404
302
170(i)
509
623
578
526
327
352(ii)
529
282
552
516
150a
290
410
Aditif Makanan
Acetic acid, glacial
Acetic and fatty acid esters of glycerol
Acetylated distarch adipate
Acetylated distarch phosphate
Acetylated oxidized starch
Acid-treated starch
Agar
Alginic acid
Alkaline treated starch
alpha-Amylase from Aspergillus oryzae
var.
alpha-Amylase from Bacillus licheniformis
(Carbohydrase
alpha-Amylase from Bacillus megaterium
expressed in Bacillus subtilis
alpha-Amylase from Bacillus
stearothermophilus
alpha-Amylase from Bacillus
stearothermophilus expressed in Bacillus
subtilis
alpha-Amylase from Bacillus subtilis
Ammonium acetate
Ammonium alginate
Ammonium carbonate
Ammonium chloride
Ammonium hydrogen carbonate
Ammonium hydroxide
Ammonium lactate
Ascorbic acid, LBeet red
Bleached starch
Bromelain
Calcium 5'-guanylate
Calcium 5'-inosinate
Calcium 5'-ribonucleotides
Calcium acetate
Calcium alginate
Calcium ascorbate
Calcium carbonate
Calcium chloride
Calcium di-L-glutamate
Calcium gluconate
Calcium hydroxide
Calcium lactate
Calcium malate, DLCalcium oxide
Calcium propionate
Calcium silicate
Calcium sulfate
Caramel I – plain caramel
Carbon dioxide
Carob bean gum
407
427
140
1001
330
472c
468
424
457
458
1400
628
627
631
635
1412
315
968
462
467
297
418
575
1102
620
422
626
412
414
507
463
1442
464
1440
630
953
416
425
270
472b
966
322(i)
1104
160d(iii)
160d(i)
160d(ii)
504(i)
511
625
580
528
504(ii)
Carrageenan
Cassia gum
Chlorophylls
Choline salts and esters
Citric acid
Citric and fatty acid esters of glycerol
Cross-linked sodium carboxymethyl
cellulose (Crosslinked-cellulose gum)
Curdlan
Cyclodextrin, alphaCyclodextrin, gammaDextrins, roasted starch
Dipotassium 5'-guanylate
Disodium 5'-guanylate
Disodium 5'-inosinate
Disodium 5'-ribonucleotides
Distarch phosphate
Erythorbic Acid (Isoascorbic acid)
Erythritol
Ethyl cellulose
Ethyl hydroxyethyl cellulose
Fumaric acid
Gellan gum
Glucono delta-lactone
Glucose oxidase
Glutamic acid, L(+)Glycerol
Guanylic acid, 5'Guar gum
Gum arabic (Acacia gum)
Hydrochloric acid
Hydroxypropyl cellulose
Hydroxypropyl distarch phosphate
Hydroxypropyl methyl cellulose
Hydroxypropyl starch
Inosinic acid, 5'Isomalt (Hydrogenated isomaltulose)
Karaya gum
Konjac flour
Lactic acid, L-, D- and DLLactic and fatty acid esters of glycerol
Lactitol
Lecithin
Lipases
Lycopene, Blakeslea trispora
Lycopene, synthetic
Lycopene, tomato
Magnesium carbonate
Magnesium chloride
Magnesium di-L-glutamate
Magnesium gluconate
Magnesium hydroxide
Magnesium hydroxide carbonate
Page | 282
329
530
553(i)
518
296
965(i)
965(ii)
421
461
465
460(i)
471
624
622
621
1410
941
942
1404
1101(ii)
440
1413
1200
964
1202
632
261
402
303
501(i)
508
332(i)
577
501(ii)
351(i)
525
326
351(ii)
283
515(i)
460(ii)
407a
944
280
1101(i)
1204
Magnesium lactate, DLMagnesium oxide
Magnesium silicate, synthetic
Magnesium sulfate
Malic acid, DLMaltitol
Maltitol syrup
Mannitol
Methyl cellulose
Methyl ethyl cellulose
Microcrystalline cellulose (Cellulose gel)
Mono- and di-glycerides of fatty acids
Monoammonium L-glutamate
Monopotassium L-glutamate
Monosodium L-glutamate
Monostarch phosphate
Nitrogen
Nitrous oxide
Oxidized starch
Papain
Pectins
Phosphated distarch phosphate
Polydextroses
Polyglycitol syrup
Polyvinylpyrrolidone, insoluble
Potassium 5’-inosinate
Potassium acetates
Potassium alginate
Potassium ascorbate
Potassium carbonate
Potassium chloride
Potassium dihydrogen citrate
Potassium gluconate
Potassium hydrogen carbonate
Potassium hydrogen malate
Potassium hydroxide
Potassium lactate
Potassium malate
Potassium propionate
Potassium sulfate
Powdered cellulose
Processed eucheuma seaweed (PES)
Propane
Propionic acid
Protease
Pullulan
470(ii)
551
262(i)
401
301
500(i)
466
469
331(i)
350(ii)
316
365
576
500(ii)
350(i)
514(ii)
524
325
281
500(iii)
514(i)
420(i)
420(ii)
1420
1450
1405
553(iii)
417
957
171
413
1518
380
333(iii)
332(ii)
331(iii)
415
967
Salts of oleic acid with calcium, potassium
and sodium
Silicon dioxide, amorphous
Sodium acetate
Sodium alginate
Sodium ascorbate
Sodium carbonate
Sodium carboxymethyl cellulose
(Cellulose gum)
Sodium carboxymethyl cellulose,
enzymatically hydrolysed (Cellulose gum,
enzymatically hydrolyzed)
Sodium dihydrogen citrate
Sodium DL-malate
Sodium erythorbate (Sodium
isoascorbate)
Sodium fumarates
Sodium gluconate
Sodium hydrogen carbonate
Sodium hydrogen DL-malate
Sodium hydrogen sulfate
Sodium hydroxide
Sodium lactate
Sodium propionate
Sodium sesquicarbonate
Sodium sulfate
Sorbitol
Sorbitol syrup
Starch acetate
Starch sodium octenyl succinate
Starches, enzyme treated
Talc
Tara gum
Thaumatin
Titanium dioxide
Tragacanth gum
Triacetin
Triammonium citrate
Tricalcium citrate
Tripotassium citrate
Trisodium citrate
Xanthan gum
Xylitol
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Lampiran 4
Kategori Makanan yang dikecualikan bagi Aditif Makanan yang tersenarai dalam TABLE 3 OF GSFA
No. Kategori
1.1.1
1.2
1.4.1
1.4.2
1.6.3
1.6.6
1.8.2
2.1
2.2.1
4.1.1
4.2.1
4.2.2.1
4.2.2.7
6.1
6.2
6.4.1
6.4.2
8.1
9.1
9.2
10.1
10.2.1
10.2.2
11.1
11.2
11.3
11.4
11.5
12.1
12.2.1
13.1
13.2
14.1.1
14.1.2
14.1.3
14.1.5
14.2.3
Kategori Makanan
Milk and buttermilk (plain) (EXCLUDING HEAT-TREATED BUTTERMILK)
Fermented and renneted milk products (plain) excluding food category 1.1.2 (dairy based drinks)1
Pasteurized cream (plain)
Sterilized and UHT creams, whipping or whipped creams, and reduced fat creams (plain)
Whey Cheese
Whey protein cheese
Dried whey and whey products, excluding whey cheese
Fats and oils essentially free from water
Butter
Fresh fruit
Fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera),
seaweeds, and nuts and seeds
Frozen vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera),
seaweeds, and nuts and seeds
Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera),
and seaweed products, excluding fermented soybean products of food categories 6.8.6, 6.8.7, 12.9.1, 12.9.2.1
and 12.9.2.3
Whole, broken or flaked grain, including rice
Flours and starches (including soybean powder)
Fresh pastas and noodles and like products
Dried pastas and noodles and like products
Fresh meat, poultry, and game
Fresh fish and fish products, including molluscs, crustaceans and echinoderms
Processed fish and fish products, including molluscs, crustaceans and echinoderms
Fresh eggs
Liquid egg products
Frozen egg products
Refined and raw sugars
Brown sugar, excluding products of food category 11.1.3 (soft white sugar, soft brown sugar, glucose syrup,
dried glucose syrup, raw cane sugar)
Sugar solutions and syrups, also (partially) inverted, including treacle and molasses, excluding products of
food category 11.1.3 (soft white sugar, soft brown sugar, glucose syrup, dried glucose syrup, raw cane sugar)
Other sugars and syrups (e.g., xylose, maple syrup, sugar toppings)
Honey
Salt and salt substitutes
Herbs and spices (ONLY HERBS)
Infant formulae, follow-up formulae, and formulae for special medical purposes for infants
Complementary foods for infants and young children
Waters
Fruit and vegetable juices
Fruit and vegetable nectars
Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal beverages, excluding cocoa
Grape wines
1: Acidity regulators, packaging gases, stabilizers and thickeners listed in Table 3 are acceptable for use in fermented milks, heat treated
after fermentation, as defined in the Codex Standard for Fermented Milks (CODEX STAN 243-2004) that correspond to food category
01.2.1.2 “Fermented milks (plain), heat treated after fermentation”.
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