18

[APPENDIX A:

I.FOOD CATEGORY SYSTEM

The food category system is a tool for assigning food additive uses in these
Regulations. The food category system applies to all foodstuffs. The food
category descriptors are not to be legal product designations nor are they
intended for labelling purposes. The food category system is based on the
following principles:

(a) The food category system is hierarchical, meaning that when an additive is
recognised for use in a general category, it is recognised for use in all its
sub-categories, unless otherwise stated. Similarly, when an additive is
recognised for use in a sub-category, its use is recognised in any further
subcategories or individual foodstuffs mentioned in a sub-category. The
food category system is based on product descriptors of foodstuffs as
marketed, unless otherwise stated.

(b) The food category system takes into consideration the carry-over principle.
By doing so, the food category system does not need to specifically
mention compound foodstuffs (e.g. prepared meals, such as pizza, because
they may contain, pro rata, all the additives endorsed for use in their
components), unless the compound foodstuff needs an additive that is not
endorsed for use in any of its components.

1.0Dairy products and analogues, excluding products of food category 2.0

1.1 Milk and dairy-based drinks

1.1.1 Milk and buttermilk (plain)

1.1.1.1 Milk (plain)

1.1.1.2 Buttermilk (plain)

1.1.2Dairy-based drinks, flavoured and/or fermented

1.2 Fermented and renneted milk products (plain), excluding food category (dairy-
based drinks)

1.2.1 Fermented milks (plain)

1.2.1.1 Fermented milks (plain), not heat-treated after

fermentation

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

1.2.2 Renneted milk (plain)

1.3 Condensed milk and analogues (plain)

1.3.1 Condensed milk (plain)

1.3.2 Beverage whiteners

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

1.4.1 Pasteurized cream (plain)

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

1.4.3 Clotted cream (plain)

1.4.4 Cream analogues

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

1.5.1 Milk powder and cream powder (plain)

52
[1.5.1.1 Dairy based dairy whitener]

1.5.2 Milk and cream powder analogues

1.6 Cheese and analogues

1.6.1 Unripened cheese

1.6.2 Ripened cheese

1.6.2.1 Ripened cheese, includes rind

1.6.2.2 Rind of ripened cheese

1.6.2.3 Cheese powder

1.6.3 Whey cheese

1.6.4 Processed cheese

1.6.4.1 Plain processed cheese

1.6.4.2 Flavoured processed cheese, including containing

fruit, vegetables, meat etc.

1.6.5 Cheese analogues

1.6.6 Whey protein cheese

1.7 Dairy-based desserts

1.8 Whey and whey products, excluding whey cheeses

1.8.1 Liquid whey and whey products, excluding whey cheeses

1.8.2 Dried whey and whey products, excluding whey cheeses.

2.0 Fats and oils, and fat emulsions

2.1 Fats and oils essentially free from water

2.1.1 Butter oil, anhydrous milk fat, ghee

2.1.2 Vegetable oils and fats

2.1.3 Lard, tallow, fish oil, and other animal fats

2.2 Fat emulsions mainly of type water-in-oil

2.2.1 Butter

2.2.2 Fat spreads, dairy fat spreads and blended spreads

2.3 Fat emulsions mainly of type oil-in-water, including mixed and/or flavoured

products based on fat emulsions

2.4 Fat-based desserts excluding dairy-based dessert products of food category 1.7

2.4.1 Coco based spreads, including fillings

3.0Edible ices, including sherbet and sorbet

4.0Fruits and vegetables (including mushrooms and fungi, roots and tubers,
pulses and legumes, and aloe vera), seaweeds, and nuts and seeds

4.1 Fruit

4.1.1 Fresh fruit

4.1.1.1 Untreated fresh fruit

4.1.1.2 Surface-treated fresh fruit

52
[4.1.1.3 Peeled or cut, minimally processed fruit]

4.1.2 Processed fruit

4.1.2.1 Frozen fruit

4.1.2.2 Dried fruit, nuts and seeds

4.1.2.3 Fruit in vinegar, oil, or brine

4.1.2.4 Canned or bottled (pasteurized) fruit

4.1.2.5 Jams, jellies, marmalades, fruit bar/toffee and fruit cheese

 52
[4.1.2.6 Fruit-based spreads (e.g. chutney) excluding products of
food-category 4.1.2.5]

4.1.2.7 Candied fruit

4.1.2.8 Fruit preparations, including pulp, purees, fruit toppings

and coconut milk

4.1.2.9 Fruit-based desserts, including fruit-flavoured water-based

desserts

4.1.2.10 Fermented fruit products

4.1.2.11 Fruit fillings for pastries

4.1.2.12 Cooked fruit

4.2 Vegetables (including mushrooms and fungi, roots and tubers, pulses and
legumes, and aloevera), seaweeds, and nuts and seeds

4.2.1 Fresh vegetables, (including mushrooms and fungi, roots and tubers,
pulses and legumes, and aloe vera), seaweeds and nuts and seeds

4.2.1.1 Untreated fresh vegetables, (including mushrooms and

fungi, roots and tubers, pulses and legumes including
soybeans, and aloe vera), seaweeds and nuts and seeds

4.2.1.2 Surface-treated fresh vegetables, (including mushrooms

and fungi, roots and tubers, pulses and legumes, and aloe
vera), seaweeds and nuts and seeds

52
[4.2.1.3 Peeled, cut or shredded minimally processed vegetables
[(including mushrooms and fungi, roots and tubers, fresh
pulses and legumes, and aloe vera) sea weeds, nuts and
seeds]]

4.2.2 Processed vegetables (including mushrooms and fungi, roots and tubers,
pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
 4.2.2.1 Frozen vegetables (including mushrooms and fungi, roots
and tubers, pulses and legumes, and aloe vera), seaweeds
and nuts and seeds

4.2.2.2 Dried vegetables (including mushrooms and fungi, roots

and tubers, pulses and legumes, and aloe vera), seaweeds,
and nuts and seeds

4.2.2.3 Vegetables (including mushrooms and fungi, roots and

tubers, pulses and legumes, and aloe vera), and seaweeds in
vinegar, oil, brine, or soybean sauce

4.2.2.4 Canned or bottled (pasteurized) or retort pouch vegetables

(including mushrooms and fungi, roots and tubers, pulses
and legumes, and aloevera), and seaweeds

4.2.2.5 Vegetable (including mushrooms and fungi, roots and

tubers, pulses and legumes, and aloe vera), seaweed, and
nut and seed purees and spreads (e.g. peanut 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

4.2.2.7 Fermented vegetable (including mushrooms and fungi,

roots and tubers, pulses and legumes, and aloe vera) and
seaweed products, excluding fermented soybean products of
food categories 6.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3

4.2.2.8 Cooked or fried vegetables (including mushrooms and

fungi, roots and tubers, pulses and legumes, and aloe vera),
and seaweeds

5.0 Confectionery
5.1 Cocoa products and chocolate products including imitations and chocolate
substitutes

5.1.1 Cocoa mixes (powders) and cocoa mass/cake

5.1.2 Cocoa mixes (syrups)

5.1.3 Cocoa and chocolate products

5.1.4 Imitation chocolate, chocolate substitute products

5.2 Confectionery including hard and soft candy, nougats, etc. other than food
categories 5.1,5.3, and 5.4

5.2.1 Hard candy

5.2.2 Soft candy

5.2.3 Nougats and marzipans

5.3Chewing gum

5.4 Decorations (e.g. for fine bakery wares), toppings (non-fruit), and sweet sauces

6.0 Cereals and cereal products, derived from cereal grains, from roots and
tubers, pulses, legumes and pith or soft core of palm tree, excluding bakery
wares of food category 7.0

6.1 Whole, broken, or flaked grain, including rice

6.2 Flours and starches (including soybean powder)

6.2.1 Flours

6.2.2 Starches

6.3 Breakfast cereals, including rolled oats

6.4 Pastas and noodles and like products

6.4.1 Fresh pastas and noodles and like products

6.4.2 Dried pastas and noodles and like products

6.4.3 Pre-cooked pastas and noodles and like products

6.5 Cereal and starch based desserts

6.6 Batters

6.7 Pre-cooked or processed cereal/grain/legume products

6.8 Soybean products (excluding soybean-based seasonings and condiments of food

category12.9)

6.8.1 Soybean-based beverages

6.8.2 Soybean-based beverage film

6.8.3 Soybean curd (tofu)

6.8.4 Semi-dehydrated soybean curd

6.8.4.1 Thick gravy-stewed semi-dehydrated soybean curd

6.8.4.2 Deep fried semi-dehydrated soybean curd

6.8.4.3Semi-dehydrated soybean curd, other than food categories

6.8.4.1 and 6.8.4.2

6.8.5 Dehydrated soybean curd

6.8.6 Fermented soybeans

6.8.7 Fermented soybean curd

 6.8.8 Other soybean protein products

7.0 Bakery wares

7.1 Bread and ordinary bakery wares and mixes

7.1.1 Breads and rolls

7.1.1.1 Yeast-leavened breads and specialty breads

7.1.1.2 Soda breads

7.1.2 Crackers

7.1.3 Other ordinary bakery products

7.1.4 Bread-type products, including bread stuffing and bread crumbs

7.1.5 Steamed breads and buns

7.1.6 Mixes for bread and ordinary bakery wares

7.2 Fine bakery wares (sweet, salty, savoury) and mixes

7.2.1 Cakes, cookies and pies

7.2.2 Other fine bakery products

7.2.3 Mixes for fine bakery wares

8.0 Meat and meat products including poultry

8.1 Fresh meat and poultry,

8.1.1 Fresh meat and poultry whole pieces or cuts

8.1.2 Fresh meat and poultry comminuted

8.2 Processed meat and poultry products in whole pieces or cuts

8.2.1 Non-heat treated processed meat and poultry products in whole pieces or
cuts

8.2.1.1 Cured (including salted) non-heat treated processed meat

and poultry products in whole pieces or cuts

8.2.1.2 Cured (including salted) and dried non-heat treated

processed meat and poultry products in whole pieces or cuts

8.2.1.3 Fermented non-heat treated processed meat and poultry

products in whole pieces or cuts

8.2.2 Heat-treated processed meat and poultry products in whole pieces or cuts

77
1.2.3 [Frozen raw, flavoured/marinated, processed meat and poultry products
in whole pieces or cuts]

8.3 Processed comminuted meat and poultry products

8.3.1 Non-heat treated processed comminuted meat and poultry products

8.3.1.1 Cured (including salted) non-heat treated processed

comminuted meat and poultry products

8.3.1.2 Cured (including salted) and dried non-heat treated

processed comminuted meat and poultry products

8.3.1.3 Fermented non-heat treated processed comminuted meat

and poultry products

8.3.2 Heat-treated processed comminuted meat and poultry products

8.3.3 Frozen processed comminuted meat and poultry products

8.4 Edible casings

9.0 Fish and fish products, including molluscs, crustaceans, and echinoderms

9.1 Fresh fish and fish products, including molluscs, crustaceans, and echinoderms

9.1.1 Fresh fish

9.1.2 Fresh molluscs, crustaceans, and echinoderms

9.2 Processed fish and fish products, including molluscs, crustaceans, and
echinoderms

9.2.1 Frozen fish, fish fillets, and fish products, including molluscs,
crustaceans, and echinoderms

09.2.2 Frozen battered fish, fish fillets and fish products, including molluscs,
crustaceans, and echinoderms

9.2.3 Frozen minced and creamed fish products, including molluscs,

crustaceans, and echinoderms

9.2.4 Cooked and/or fried fish and fish products, including molluscs,
crustaceans, and echinoderms

9.2.4.1 Cooked fish and fish products

9.2.4.2 Cooked molluscs, crustaceans, and echinoderms

9.2.4.3 Fried fish and fish products, including molluscs,

crustaceans, and Echinoderms

9.2.5 Smoked, dried, fermented, and/or salted fish and fish products, including
molluscs, crustaceans, and echinoderms

9.3 Semi-preserved fish and fish products, including molluscs, crustaceans, and
echinoderms

9.3.1 Fish and fish products, including molluscs, crustaceans, and

echinoderms, marinated and/or in jelly
 9.3.2 Fish and fish products, including molluscs, crustaceans and echinoderms,
pickled and/or in brine

9.3.3 Salmon substitutes, caviar and other fish roe products

9.3.4 Semi-preserved fish and fish products, including molluscs, crustaceans

and echinoderms (e.g. fish paste), excluding products of food categories
9.3.1 - 9.3.3

9.4 Fully preserved, including canned or fermented fish and fish products, including
molluscs, crustaceans, and echinoderms

10.0 Eggs and egg products

10.1 Fresh eggs

10.2 Egg products

10.2.1 Liquid egg products

10.2.2 Frozen egg products

10.2.3 Dried and/or heat coagulated egg products

10.3 Preserved eggs, including alkaline, salted, and canned eggs

10.4 Egg-based desserts

11.0 Sweeteners, including honey

11.1 Refined and raw sugars

11.1.1 White sugar, dextrose anhydrous, dextrose monohydrate, fructose

11.1.2 Powdered sugar, powdered dextrose

 11.1.3 Soft white sugar, soft brown sugar, glucose syrup, dried glucose syrup,
raw cane sugar

11.1.3.1 Dried glucose syrup used to manufacture sugar

confectionery

11.1.3.2 Glucose syrup used to manufacture sugar confectionery

11.1.4 Lactose

11.1.5 Plantation or mill white sugar

52
[11.1.6 Gur or Jaggery
11.1.6.1 Cane Jaggery or Gur
11.1.6.2 Palm Jaggery or Gur
11.1.6.3 Date Jaggery or Gur]

11.2 Brown sugar excluding products of food category 11.1.3

11.3 Sugar solutions and syrups, also (partially) inverted, including treacle and
molasses, excluding products of food category 11.1.3
11.4 Other sugars and syrups 11.5 Honey

11.6 Table-top sweeteners, including those containing high-intensity sweeteners

12.0 Salts, spices, soups, sauces, salads and protein products

12.1 Salt and salt substitutes

12.1.1 Salt

12.1.2 Salt substitutes

12.2 Herbs, spices, seasonings, and condiments

52
[12.2.1 Herbs, spices, masalas, spice mixtures including oleoresins or
extracts/derivatives thereof]

12.2.2 Seasonings and condiments

12.3 Vinegars

12.4 Mustards

12.5 Soups and broths

12.5.1 Ready-to-eat soups and broths, including canned, bottled, and frozen

12.5.2 Mixes for soups and broths

12.6 Sauces and like products

12.6.1 Emulsified sauces and dips

12.6.2 Non-emulsified sauces

12.6.3 Mixes for sauces and gravies

12.6.4 Clear sauces

12.7 Salads and sandwich spreads excluding cocoa-and nut based spreads of food
categories 4.2.2.5 and 5.1.3

12.8 Yeast and like products

12.9 Soybean-based seasonings and condiments

12.9.1 Fermented soybean paste

12.9.2 Soybean sauce

12.9.2.1 Fermented soybean sauce

12.9.2.2 Non-fermented soybean sauce

12.9.2.3 Other soybean sauces

12.10 Protein products other than from soybeans

13.0 Foodstuffs intended for particular nutritional uses

13.1 Infant formulae, follow-on formulae, and formulae for special medical purposes
for infants

13.1.1 Infant formulae

13.1.2 Follow-up formulae

13.1.3 Formulae for special medical purposes for infants

13.2 Complementary foods for infants and young children

13.3 Dietetic foods intended for special medical purposes (excluding products of
food category 13.1)

13.4 Dietetic formulae for slimming purposes and weight reduction

13.5 Dietetic foods (e.g. supplementary foods for dietary use) excluding products of
food categories13.1- 13.4 and 13.6

13.6 Food supplements

14.0 Beverages, excluding dairy products

14.1 Non-alcoholic ("soft") beverages

14.1.1 Waters

14.1.1.1 Natural mineral waters and source waters

14.1.1.2 Table waters and soda waters

14.1.2 Fruit and vegetable juices

 14.1.2.1 Fruit juices

14.1.2.2 Vegetable juices

14.1.2.3 Concentrates of fruit juices

14.1.2.4 Concentrates of vegetable juices

14.1.3 Fruit and vegetable nectars

14.1.3.1 Fruit nectar

14.1.3.2 Vegetable nectar

14.1.3.3 Concentrates of fruit nectar

14.1.3.4 Concentrates of vegetable nectar

14.1.4 Water-based flavoured drinks, including "sport," “energy,” or

"electrolyte" drinks and articulated drinks

14.1.4.1 Carbonated water-based flavoured drinks

14.1.4.2 Non-carbonated water-based flavoured drinks, including

punches and ades

14.1.4.3 Concentrates (liquid or solid) for water-based flavoured

drinks

14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and
grain beverages, excluding cocoa

14.2 Alcoholic beverages, including alcohol-free and low-alcoholic counterparts

14.2.1 Beer and malt beverages

14.2.2 Cider and Perry

 14.2.3 Grape wines

14.2.3.1 Still grape wine

14.2.3.2 Sparkling and semi-sparkling grape wines

14.2.3.3 Fortified grape wine, grape liquor wine, and sweet grape
wine

14.2.4 Wines (other than grape)

14.2.5 Mead

14.2.6 Distilled spirituous beverages containing more than 15% alcohol

14.2.7 Aromatized alcoholic beverages

15.0 Ready-to-eat savouries

15.1 Snacks - potato, cereal, flour or starch based (from roots and tubers, pulses and
legumes)

15.2 Processed nuts, including coated nuts and nut mixtures 15.3 Snacks - fish based
II. FOOD CATEGORY DESCRIPTIONS

The examples wherever given below are only indicative and not exhaustive.

1.0 Dairy products and analogues, excluding products of food category 2.0
Includes all types of dairy products that are derived from the milk of healthy milch
animal(s) (e.g. cow, sheep, goat, and buffalo). In this category, a “plain” product is
one that is not flavoured, nor contains fruit, vegetables or other non-dairy
ingredients, nor is mixed with other non-dairy ingredients, unless permitted 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.

1.1.1Milk and buttermilk (plain)

Includes plain fluid products only. Includes reconstituted plain milk that contains
only dairy ingredients.

1.1.1.1 Milk (plain)

Fluid milk obtained from milking animals (e.g. cows, sheep, goats, and buffalo).
Milk is usually heat-treated by pasteurization, ultra-high temperature (UHT)
treatment or sterilization. Includes skim, part-skim, low-fat and whole milk.

1.1.1.2 Buttermilk (plain)

Buttermilk is the nearly milk fat-free fluid remaining from the butter-making process
(i.e. the churning fermented or non-fermented milk and cream) and buttermilk is also
produced by fermentation of fluid skim milk, either by spontaneous souring by 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.

52
[1.1.2 Dairy-based drinks, flavoured or fermented
Includes all ready-to-drink flavoured and aromatised milk-based fluid beverages and
their mixes, excluding mixes for cocoa (cocoa-sugar mixtures, category 5.1.1) such
as hot chocolate, chocolate malt drinks, strawberry-flavoured yoghurt drink, whey
based drinks, 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
1.1.2 dairy-based drinks)
Includes all plain products based on skim, part-skim, low-fat and whole milk.
Flavoured products are included in 1.1.2 (beverages) and 1.7 (desserts).

1.2.1 Fermented milks (plain)

Includes all plain products, including fluid fermented milk, acidified milk 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.

1.2.1.1 Fermented milks (plain), not heat-treated after fermentation

Includes fluid and non-fluid plain products such as yoghurt.

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

Products similar to that in 1.2.1.1 except those heat-treated (e.g. sterilized or
pasteurized) after fermentation.

1.2.2 Renneted milk (plain)

Plain, coagulated milk produced by the action of milk coagulating enzymes which
includes curdled milk. Flavoured - renneted milk products are found in category 1.7.

1.3 Condensed milk and analogues (plain)

Includes plain and sweetened types of condensed milk, evaporated milk, and their
analogues (including beverage whiteners) and 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 khoya (cow or buffalo milk concentrated by boiling).

1.3.2 Beverage whiteners

1.3.2.1 52[Omitted]

1.3.2.2 Non-Dairy based beverage whitener

Milk or cream substitute consisting of a vegetable fat-water emulsion in water with
milk protein and lactose or vegetable proteins for use in beverages such as coffee and
tea and 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 in1.1.2 (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)
Includes every cream, regardless of fat content, which has undergone a higher heat-
treatment than pasteurization, 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 ultra-pasteurized cream is subjected to the
appropriate heat treatment (UHT or ultra-pasteurization) 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 milk fat 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.

52
[1.5.1.1 Dairy based dairy whitener
Milk or cream constituting of milk protein and lactose]

1.5.2 Milk and cream powder analogues

Products based on a fat-water emulsion and dried for use other than as a beverage
whitener (1.3.2). Examples include imitation dry cream mix and blends of skimmed
milk and vegetable fat in powdered form.

1.6 Cheese and analogues

Cheese and cheese analogues are products that have water and fat included within a
coagulated milk protein structure. Products such as cheese sauce (12.6.2), 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. Such as cottage cheese (a soft, unripened, coagulated curd cheese),
creamed cottage cheese (cottage cheese covered with a creaming mixture), cream
cheese (rahmfrischkase, an uncured, soft spreadable cheese) mozzarella and
scamorza cheeses and paneer (milk protein coagulated by the addition of citric acid
from lemon or lime juice or of lactic acid from whey, that is strained into a solid
mass, and is used in vegetarian versions of, e.g. hamburgers). Includes the whole
unripened cheese and unripened cheese rind (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 extra-
hard and includes cheese in brine, which is a ripened semi-hard to soft cheese, white
to yellowish in colour with a compact texture, and Without actual rind that has 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 cheesesuch as blue cheese, brie,
gouda, havarti, hard grating cheese, and Swiss cheese.

1.6.2.2 Rind of ripened cheese

Refers to the rind only of the cheese and the rind of the cheese is the exterior 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

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 which includes the whole cheese and the rind of the cheese and
it is different from whey protein cheese (1.6.6).

1.6.4 Processed cheese

Product with a very long shelf life obtained by melting and emulsifying cheese which
includes products manufactured by heating and emulsifying mixtures of cheese, milk
fat, milk protein, milk powder, and water indifferent 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. Cheeses treated by these
mechanical processes are included under food category 1.6.2 (Ripened cheese).

1.6.4.1 Plain processed cheese

Processed cheese product that does not contain added flavours, seasonings, fruit,
vegetables and/or meat. Examples include American cheese, Requeson etc.

1.6.4.2 Flavoured processed cheese, including containing fruit, vegetables, meat,

etc.
Processed cheese product that contains added flavours, seasonings, fruit, vegetables
and/or meat such asNeufchatel cheese spread with vegetables, pepper jack cheese,
cheddar cheese spread with wine, and cheese balls (formed processed cheese coated
in nuts, herbs or spices).

1.6.5 Cheese analogues

Products that look like cheese, but in which milk fat has been partly or completely
replaced by other fats which includes imitation cheese, imitation cheese mixes, 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. It is different from whey cheese (1.6.3).

1.7 Dairy-based desserts

Includes ready-to-eat flavoured dairy dessert products and dessert mixes, frozen
dairy confections and novelties, and dairy-based fillings. Includes flavoured yoghurt
(a milk product obtained by fermentation of milk and milk products to which
flavours and ingredients (e.g. fruit, cocoa, coffee) have been added) that may or may
not be heat-treated after fermentation. Other examples include ice cream (frozen
dessert that may contain whole milk, skim milk products, cream or butter, sugar,
vegetable oil, egg products, and fruit,cocoa, or coffee), ice milk (product similar to
ice cream with reduced whole or skim milk content, or made with non-fat milk),
jellied milk, frozen flavoured yoghurt, junket (sweet custard-like dessert made 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 khoya (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 orsynthetic sweetener, and other ingredients (e.g. maida (refined wheat
flour), flavours and colours (e.g. peda,burfee, milk cake, gulab jamun, rasgulla,
rasmalai, basundi). These products are different from those in food category3.0
(edible ices, including sherbet and sorbet) in that the foods in category 1.7 are 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

Whey powders are prepared by spray- or roller-drying whey or acid whey from
which the major portion of the milk fat has been removed.

2.0 Fats and oils, and fat emulsions

Includes all fat-based products that are derived from vegetable, animal or marine
sources, or their mixtures.

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 milk fat, ghee

The milk fat products anhydrous milk fat, anhydrous butter oil and butter oil are
products derived exclusively from milk and/or products obtained from milk by a
process that almost completely removes water and non-fat solids. Ghee is a product
obtained exclusively from milk, cream or butter by a process that almost completely
removes water and non-fat solids; it has a specially developed 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.

2.2 Fat emulsions mainly of type water-in-oil

Include all emulsified products excluding fat-based counterparts of dairy products
and dairy desserts.

2.2.1 Butter
Butter is a fatty product consisting of a primarily water-in-oil emulsion derived
exclusively from milk or products obtained from milk or both.

2.2.2 Fat spreads, dairy fat spreads and blended spreads

Includes fat spreads (emulsions principally of the type water and edible fats and oils),
dairy fat spreads (emulsions principally of the type water-in-milk fat), and blended
spreads (fat spreads blended with higher amounts of milk fat)such as 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
milk fat or from animal or vegetable fats, including reduced-fat counterparts of
butter, margarine, and their mixtures.
2.3 Fat emulsions mainly of type oil-in-water, including mixed and/or flavoured
products based on fat emulsions
Includes fat-based counterparts of dairy-based foods excluding dessert products. The
fat portion of these products are derived from sources other than milk fat (e.g.
vegetable fats and oils) such as imitation milk (a fat-substituted milk produced 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 ready-to-eat products and their mixes, cocoa based spreads including
fillings. Also includes non-dairy fillings for desserts. Examples include ice cream-
like products 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, and flavoured ice. Frozen desserts containing primarily dairy
ingredients are included in food category1.7.

4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers,
pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
This major category is divided into two categories: 4.1(Fruit) and 4.2 (Vegetables
(including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe
vera), seaweeds, and nuts and seeds). Each of these categories is further divided into
sub-categories for fresh and processed products.

4.1 Fruits
Includes all fresh (4.1.1) and processed (4.1.2) products.

4.1.1 Fresh fruits

Fresh fruit is generally free of additives.

4.1.1.1 Untreated fresh fruits

Raw fruit presented fresh from harvest.

4.1.1.2 Surface-treated fresh fruits

The surfaces of certain fresh fruit are coated with glazes or waxes or are treated with
other food additives that act as protective coatings and/or help to preserve the
freshness and quality of the fruit such as apples, oranges, dates, and longans.

52
[4.1.1.3 Peeled or cut, minimally processed fruit]
Fresh fruit that is cut or peeled and presented to the consumer, e.g. in a fruit salad
and includes fresh shredded or flaked coconut.

4.1.2 Processed fruits

Includes all forms of processing other than peeling, cutting and surface treating fresh
fruits.

4.1.2.1 Frozen fruits

Fruits that may or may not be blanched prior to freezing. The product may be frozen
in a juice or sugar syrup. Such as frozen fruit salad and frozen strawberries.

4.1.2.2 Dried fruits, nuts and seeds

Fruit from which water is removed to prevent microbial growth which includes dried
fruit leathers (fruit rolls) prepared by drying fruit purees. Such as cashew nut,
almond, raisins, dried apple slices, figs, copra (dried coconut whole or cut), dried
shredded or flaked coconut, prunes, dehydrated fruits etc.

4.1.2.3 Fruits in vinegar, oil, or brine

Includes pickled products such as mango pickles, lime pickles, pickled gooseberries,
plums and pickled watermelon rind. Oriental pickled (“cured” or “preserved”) fruit
products are sometimes referred to as “candied” fruits. These are not the candied fruit
products of category 4.1.2.7 (i.e. dried, sugar coated fruits).

4.1.2.4 Canned or bottled (pasteurized) fruits

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 such as
canned fruit salad, and applesauce in jars.

4.1.2.5 Jams, jellies, marmalades

Jams, preserves and conserves are thick, spreadable products prepared by boiling
whole fruit or pieces of fruit, fruit pulp or puree, with or without fruit juice or
concentrated fruit juice, and sugar to thicken, and to which pectin and fruit pieces
may be added. Jelly is a clear spreadable product prepared similarly to jam, except
that it is has a smoother consistency and does not contain fruit pieces. Marmalade is a
thick spreadable fruit slurry prepared from whole fruit, fruit pulp or puree (usually
citrus), and boiled with sugar to thicken, to which pectin and fruit pieces and fruit
peel pieces may be added. Includes dietetic counterparts made with non-nutritive
high-intensity sweeteners. Examples include orange marmalade, grape jelly, and
strawberry jam.

4.1.2.6 Fruit-based spreads (e.g. chutney) excluding products of food category

4.1.2.5
Includes fruit based spreads, condiment-type fruit products such as mango chutney,
raisinchutney, fruit and vegetables chutneys and their mixes (dry or paste form).

4.1.2.7 Candied fruits

Includes glazed fruits (fruits treated with a sugar solution and dried), candied fruits
(dried glazed fruit immersed in a sugar solution and dried so that the fruit is covered
by a candy-like sugar shell), and crystallized fruit is prepared (dried glazed fruit
rolled in icing or granulated sugar and dried).

4.1.2.8 Fruit preparations, including pulp, purees, fruit toppings and coconut
milk
Fruit pulp is not usually intended for direct consumption. It is slurry of lightly
steamed and strained fresh fruit, with or without added preservatives. Fruit puree
(e.g. mango puree, prune puree) is produced in the same way, but has a smoother,
finer texture, and may be used as fillings for pastries, but is not limited to this use.
Fruit sauce (e.g. pineapple sauce or strawberry sauce) is made from boiled fruit pulp
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
chocolate-based toppings) and sugar syrups (e.g. maple syrup) are included in
category 11.4. Coconut milk and coconut cream are products prepared using a
significant amount of separated, whole, disintegrated, macerated or comminuted
fresh endosperm (kernel) of coconut palm and expelled, where most filterable fibers
and residues are excluded, with or without coconut water, and/or with additional
water. Coconut milk and coconut cream are treated by heat pasteurization,
sterilization or ultrahigh temperature (UHT) processes. Coconut milk and coconut
cream may also be produced in concentrated or skim (or “light”) forms. Examples of
traditional foods in this sub-category are tamarind concentrate (clean extract of
tamarind fruit with not less than 65% total soluble solids), tamarind powder
(tamarind paste mixed with tapioca starch), tamarind toffee (mixture of tamarind
pulp, sugar, milk solids, antioxidants, 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, including fruit-flavoured water-based desserts

Includes ready-to-eat products and mixes. Includes rote gruze, frutgrod, fruit
compote, nata de coco, and mitsumame (desserts of agar jelly, fruit pieces and syrup)
etc. This category does not include fine bakery wares containing fruit (categories
7.2.1 and 7.2.2), fruit-flavoured edible ices (category 3.0), or fruit-containing frozen
dairy desserts (category 1.7).

4.1.2.10 Fermented fruit products

Type of pickled product produced by preservation in salt by lactic acid fermentation.
Examples include fermented plums, amla/mango pickles etc.

4.1.2.11 Fruit fillings for pastries

Includes ready-to-eat products and mixes and all type of fillings excluding purees
(category4.1.2.8). These fillings usually include whole fruit or fruit pieces such as
cherry pie filling and raisin filling for oatmeal cookies.

4.1.2.12 Cooked fruits

Fruit that is steamed, boiled, baked, or fried, with or without a coating, for
presentation to the consumer such as baked apples, fried apple rings, and peach
dumplings (baked peaches with a sweet dough covering).

4.2 Vegetables (including mushrooms and fungi, roots and tubers, pulses 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.
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 such as avocados, cucumbers,
green peppers and pistachio nuts.

52
[4.2.1.3 Peeled, cut or shredded minimally processed vegetables [(including
mushrooms and fungi, roots and tubers, fresh pulses and legumes, and aloevera)
sea weeds, nuts and seeds]
Fresh vegetables, e.g. peeled raw potatoes that are presented to the consumer to 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 of
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. Examples include quick-frozen
corn, quick-frozen French-fried potatoes, quick frozen peas, and quick frozen whole
processed tomatoes.

4.2.2.2 Dried vegetables (including mushrooms and fungi, roots and tubers,
pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
Products in which the natural water content has been reduced below that critical for
growth of microorganismswithout affecting the important nutrients. The product may
or may not be intended for rehydration prior to consumption. Includes vegetable
powders that are obtained from drying the juice, such as tomato powder and beet
powder etc such as dried potato flakes, dehydrated carrots or peas or cabbage or
mushroom or spinach leaf or lentil etc.
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 in4.2.2.7. Fermented soybean products are classified in 6.8.6, 6.8.7, 12.9.1,
12.9.2.1 and 12.9.2.3 such as pickled cabbage, pickled cucumber, olives, pickled
onions, mushrooms in oil, marinated artichoke hearts, acharetc. Other examples
include pickled ginger, pickled garlic, and chilli pickles etc.

4.2.2.4 Canned or bottled (pasteurized) or retort pouch vegetables (including

mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and
seaweeds
77
[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 such as canned peas, canned baby corn, asparagus packed in glass jars,
canned and/or cooked/baked beans, canned tomato paste/ puree and canned tomatoes
(pieces, wedges or whole), canned mushrooms, canned chestnuts etc.]

4.2.2.5 Vegetable (including mushrooms and fungi, roots and tubers, pulses 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) and other nut butters (e.g. cashew butter) etc.

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)such as potato pulp, horseradish pulp,
aloe extract, salsa (e.g. chopped tomato, onion, peppers, spices and herbs), sweet red
bean paste (an), sweet coffee bean paste (filling), tomato paste, tomato pulp, tomato
sauce, crystallized ginger, and bean-based vegetable dessert, sweets (vegetable
based):- carrot halwa (gajar halwa/ gajrela), lauki halwa, coconut based sweets like
coconut burfee, kaju based sweets etc.

4.2.2.7 Fermented vegetable (including mushrooms and fungi, roots and tubers,
pulses and legumes, and aloe vera) and seaweed products, excluding fermented
soybean products of food category 6.8.6, 6.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3
Fermented vegetables are a type of pickled product, formed by the action of lactic
acid bacteria, usually in the presence of salt. Traditional Oriental fermented
vegetable products are prepared by air-drying vegetables and exposing them 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 such as achar, pickled cabbage or carrot or cauliflower,
pickled cucumber, olives, pickled onions, mushrooms in oil, marinated artichoke
hearts, piccalilli, lemon pickles, soybean sauce-pickled vegetables , vinegar-pickled
vegetables, brine-pickled vegetables, pickled ginger, pickled garlic, and chilli
pickles, red pepper paste, fermented vegetable products, kimchi and sauerkraut
(fermented cabbage) etc. Excludes fermented soybean products that are found in food
categories6.8.6 (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) etc.

4.2.2.8 Cooked or fried vegetables (including mushrooms and fungi, roots and
tubers, pulses and legumes, and aloe vera) and seaweeds
Vegetables those are steamed, boiled, baked, or fried, with or without a coating, for
presentation to the consumer such as simmered beans, pre-fried potatoes, fried okra,
and ready-to-eat curries like paneer makhani, kadhaipaneer, palakpaneer, baigan-ka-
bharta, alootamatar, mixed vegetable, dal makhani, frozen curried vegetables /ready-
to-eat vegetables; vegetable gravies, vegetables boiled down in soy sauceetc.

5.0 Confectionery
Includes all cocoa and chocolate products (5.1), other confectionery products that
may or may not contain cocoa (5.2), chewing gum (5.3), and decorations and icings
(5.4), or foods produced solely with any combination of foods conforming to these
sub-categories.

5.1 Cocoa products and chocolate products including imitations and chocolate
substitutes
This category is divided to reflect the variety of standardized and non-standardized
cocoa- and chocolatebasedproducts.

5.1.1 Cocoa mixes (powders) and cocoa mass/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 byreducing the fat content of
cocoa mass or liquor by pressing (including expeller pressing) and molding into
cocoa press cake. The cocoa press cake is disintegrated and ground to cocoa powder.
Cocoa liquor is ahomogeneous flowing paste produced from cocoa nib, which has
been roasted, dried, disintegrated and milled. Cocoa-sugar mixtures contain only
cocoa powder and sugar. Chocolate powder for beverages is made from cocoa liquor
or cocoa powder and sugar etc. Examples include drinking chocolate powder;
breakfast cocoa; cocoa dust (fines), nibs, mass, press cake; chocolate liquor; cocoa
mixes (powders for preparing the hot beverage); cocoa-sugar mixture; and dry mixes
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 5.1.4.

5.1.2 Cocoa mixes (syrups)

Products that may be produced by adding a bacterial amylase to cocoa liquor. The
enzyme prevents the syrup from thickening or setting by solubilizing and
dextrinizing cocoa starch. Includes products such as chocolate syrup used to prepare
chocolate milk or hot chocolate. Chocolate syrup differs from fudge sauce (e.g. for
ice cream sundaes), which is found in category 5.4.

5.1.3 Cocoa and chocolate products

Chocolate is produced from cocoa nibs, mass, press cake, powder, or liquor with or
without addition of sugar, cocoa butter, aroma or flavouring substances, and optional
ingredients (e.g. nuts). This category is for chocolate as defined in these regulations,
and for confectionery that uses chocolate that meets the standard and may 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 cocoabutter confectionery (composed of cocoa
butter, milk solids and sugar), white chocolate, chocolate chips, milk chocolate,
cream chocolate, sweet chocolate, bitter chocolate, enrobing chocolate, chocolate
covered in a sugar-based “shell” or with coloured decorations, filled chocolate
(chocolate with a texturally distinctcentre and external coating, excluding flour
confectionery and pastry products of categories 7.2.1and 7.2.2) and chocolate with
added edible ingredients. This category does not include yoghurt-, cereal-, and
honey-covered nuts (category 15.2).

52
[5.1.4 Imitation chocolate, chocolate substitute products]
Includes chocolate-like products that may or may not be cocoa-based, but have
similar organoleptic properties as chocolate, such as carob chips, and cocoa-based
products that contain greater than 5% vegetable fat (other than cocoa butter) that are
excluded from the scope of the Standard for Chocolate. These chocolate-like
products may contain additional optional ingredients and may include filled
confectionery. This category includes only the chocolate-like portion of any
confectionery within the scope of food category 5.2.

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).

52
[5.2.1 Hard candy
Products made from water and sugar (simple syrup), colour and flavour that may or
may not have a filling, their dietetic counterparts, and products that may or may not
contain cocoa. Includes: pastilles and lozenges (rolled, shaped and filled sweetened
candy). These types of products may be used as fillings for chocolate products within
the scope of food categories 5.1.3 and 5.1.4.

5.2.2 Soft candy

Products include soft, chewy products such as caramels (containing sugar syrup, fats,
colour and flavour) and their dietetic counterparts; products that may or may not
contain cocoa and milk (e.g. toffees and chocolate-flavoured caramels); jelly-based
candies (e.g. jelly beans, jellied fruit paste covered in sugar, made from pectin,
colour and flavour); and licorice. Also included are halwa, and oriental specialties,
such as sweet bean jelly etc. These types of products may be used as fillings for
chocolate products within the scope of food categories 5.1.3 and 5.1.4.

5.2.3 Nougats and Marzipans

Nougats consist of roasted ground nuts, sugar and cocoa and their dietetic
counterparts, that may be consumed as is, or may be used as a filling for chocolate
products within the scope of food categories 5.1.3 and 5.1.4. Marzipan consists 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 5.1.3 and 5.1.4.]

5.3 Chewing gum

Product made from natural or synthetic gum base containing flavours, sweeteners
(nutritive or non-nutritive), aroma compounds, and other additives. Includes bubble
gum and breath-freshener gum products.

5.4 Decorations, toppings (non-fruit) and sweet sauces

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 (6.1) and various processed forms of cereal and cereal-based
products.

6.1 Whole, broken, or flaked grain, including rice

Includes whole, husked, unprocessed cereals and grains. Examples include rice
(including enriched, instant and parboiled), wheat, corn (maize), sorghum, barley,
oats, millets, dried peas or legumes etc.

6.2 Flours and starches (including soybean powder)

The basic milled products of cereal grains, roots, tubers, pulses, pith or softy core of
palm tree or legumes sold as such or used as ingredients (e.g. in baked goods).

6.2.1 Flour
Flour is produced from the milling of grain, cereals and tubers (e.g. cassava) and
seeds, 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) such
as Atta, besan, suji, durum wheat flour, self-rising flour, enriched flour, instantized
flour, corn flour, corn meal, kuttu-ka-atta, singhade-ka-atta, roasted soybean flour,
konjac flour, and maida (refined wheat flour) and sago flour.

6.2.2 Starches
Starch is a glucose polymer occurring in granular form in certain plant species,
notably seeds (e.g. cereals, pulses, corn, wheat, rice, beans, peas) and tubers (e.g.
tapioca, potato). The polymer consists of linkedanhydro-alpha-D-glucose units.
Native starch is separated by processes that are specific for each raw material.

6.3 Breakfast cereals, including rolled oats

Includes all ready-to-eat, instant, and regular hot breakfast cereal products. Examples
include granola-type breakfast cereals, instant oatmeal, corn flakes, puffed wheat or
rice or other cereals (puffed, pounded, popped) like poha, kheel, popcorn, multi-grain
(e.g. rice, wheat and corn) breakfast cereals, breakfast cereals made from soy or bran,
and extruded-type breakfast cereals made from grain flour or powder etc.

6.4 Pastas and noodles and like products

Includes all pasta, noodles and similar products e.g. rice paper, rice vermicelli,
soybean pastas and noodles.

6.4.1 Fresh pastas and noodles and like products

Products that are untreated (i.e. not heated, boiled, steamed, cooked, pre-gelatinized
or frozen) and are no dehydrated. These products are intended to be consumed 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, 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

Dessert products containing cereal, starch or grain as the main ingredient. Also
includes cereal- or starch based fillings for desserts such as rice pudding, semolina
pudding, tapioca pudding, gujiya, balusahi, soan-papdi, patisa, malpua, and starchy
pudding based desserts, cereal based desserts, suji or moong dal halwa, jalebi,
boondiladdoo, motichoorladdoo, mysorepak, emarti, modak,rice flourdumplings,
steamed yeast-fermented wheat flour dough desserts, starchy pudding based
dessertsetc.

6.6 Batters
Products containing flaked or ground cereal or grain that when combined with other
ingredients (e.g. water, milk, egg, fats, milk solids, spices, seasonings etc.) may be
used as a coating for fish or poultry and includes products sold as dry mix of cereal
or grain component. Examples include idli or vada or dosa batters, upma, idli or vada
or dosa mixes, pongal mix, sattu, etc., batters for breading or batters for fish or
poultry etc. 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 cereal/grain/legume products

Fermented or non-fermented products prepared from cereals and/or pulse. Including
processed cereals, cereal or malt-based food or beverage and/or pulse and enriched
cereals and/or pulse products, such as poha, upma, idli, vada, dhokla, khandvi, papad
etc. Products prepared from rice that is soaked, drained, steamed, kneaded and
shaped into cake forms. Crisp snacks made from rice grains, also called “rice cakes”
are categorized in 15.1, and dessert-type rice cakes are in 6.5. Category 6.7 would
also include processed rice and enriched rice products, such as pre-cooked 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 fromsoybean flour, soybean concentrate, or soybean isolate.
Also includes soybean products, such as soybean-based beverage powder.

6.8.2 Soybean-based beverage film

Film formed on the surface of boiling soybean-based beverage that is dried. It may
be deep-fried or softened in water prior to use in soups or poached food.

6.8.3 Soybean curd (tofu)

Soybean curd is prepared from dried soybeans that are soaked in water, pureed, and
strained to produce soybean-based beverages, 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

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

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

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 Kinema (Darjeeling hills and Sikkim), Turangbai
(Meghalaya), Bekang (Mizoram), Peruyyan (Arunachal Pradesh), Hawaijar
(Manipur), and Aakhuni (Nagaland) and other like Natto, and Tempe etc.

6.8.7 Fermented soybean curd

The product is prepared by forming soybean curd into a loaf during the fermentation
process. It is a soft, flavoured product, either in red, rice-yellow, or grey-green.

6.8.8 Other soybean protein products

Other products from soybeans composed mainly of soybean protein such as extruded,
textured, concentrated, and isolated soybean protein.

7.0 Bakery wares

Includes categories for bread and ordinary bakery wares (7.1) and for sweet, salty
and savoury fine bakery wares (7.2).

7.1 Bread and ordinary bakery wares and mixes

Includes all types of non-sweet bakery products and bread-derived products.
7.1.1 Breads and rolls
Includes yeast-leavened and specialty breads like white or brown ormultigrain
breadandIndian breads (like kulcha, chapatti, roti, parantha, nan, pav etc.), wheat
rolls, milk rolls, challa bread, pizza-base or pizza-bread, soda bread etc.

7.1.1.1 Yeast-leavened breads and specialty breads

Includes all types of non-sweet bakery products and bread-derived products such as
include white bread, rye bread, pumpernickel bread, raisin bread, whole wheat bread,
pain courant francais, malt bread, hamburger rolls, whole wheat rolls, and milk rolls.

7.1.1.2 Soda breads

Includes all soda breads.

7.1.2 Crackers, excluding sweet crackers

The term “cracker” refers to a thin, crisp wafer, usually dough. Flavoured crackers
(e.g. cheese flavoured) that are consumed as snacks are in 15.1 such as soda crackers,
rye crispsetc.

7.1.3 Other ordinary bakery products

Includes all other ordinary bakery wares, such as cornbread and biscuits, bagels, pita
and muffins. The term “biscuit” in this category refers to a small cake of shortened
bread, leavened with baking powder or baking soda. It does not refer tithe British
“biscuit,” which is a “cookie” or “sweet cracker” included in category 7.2.1.

7.1.4 Bread-type products, including bread stuffing and bread crumbs

Includes bread-based products such as croutons, bread stuffing and stuffing mixes,
and prepared doughs (e.g. for biscuits, toasted bread (rusks), prepared doughs for
bread/bread-type products including their frozen counterparts etc.). 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 fillingsuch as twisted rolls of various shapes, filled
dumplings and steamed bun with meat, jam or other filling.
7.1.6 Mixes for bread and ordinary bakery wares
Includes all the mixes containing the dry ingredients to which wet ingredients (e.g.
water, milk, oil, butter, and eggs) are added to prepare dough for baked goods from
food categories 7.1.1 to 7.1.5 such as French bread mix, tin bread mix, panettone
mix, ciabatta mix, among others. Mixes for fine bakerywares (e.g. cakes, cookies,
pancakes) are found in category 7.2.3.

7.2 Fine bakery wares (sweet, salty, savoury) and mixes

Includes sub-categories for ready-to-eat products (7.2.1 and 7.2.2) as well as mixes
(7.2.3) for preparing fine baked goods.

7.2.1 Cakes, cookies and pies

The term “sweet cracker” or “sweet biscuit” used in this category refers to a cookie-
like product that may beaten as a dessert such as butter cake, cheesecake, fruit-filled
cereal bars, pound cake, moist cake (type of starchy dessert), western cakes, moon
cakes, sponge cake, fruit filled pies (e.g. apple pie), custard types, oatmeal cookies,
sugar cookies and British “biscuits” (cookies or sweet crackers).

7.2.2 Other fine bakery products

Includes products that may be eaten as a dessert or as breakfast such as doughnuts,
sweet rolls, muffins, pancakes, waffles, filled sweet buns, Danish pastry, wafers or
cones for ice cream, flour confectionery, and trifles.

7.2.3 Mixes for fine bakery wares

Mixes containing the dry ingredients to which wet ingredients (e.g. water, milk, oil,
butter, eggs) are added to prepare dough for fine baked goods such as cake mix, flour
confectionery mix, pancake mix, pie-mix, and waffle mix. Prepared dough is 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

This category includes all types of meat and poultry products, in pieces and cuts or
comminutes fresh (8.1) and processed (8.2 and 8.3).

8.1 Fresh meat and poultry

Fresh products are usually free of additives.
8.1.1 Fresh meat and poultry whole pieces or cuts
Untreated raw meat, and poultry carcasses and cuts.

8.1.2 Fresh meat and poultry comminuted

Untreated raw comminuted or mechanically deboned meat and poultry.

8.2 Processed meat, and poultry products in whole pieces or cuts

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 and poultry 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 and poultry
products in whole pieces or cuts
Salted products are treated with sodium chloride. Dry cured (dry pickled) products
are prepared by rubbing salt directly on the meat surface. Wet pickle cured products
are prepared by submerging the meat in a brine solution. Pump cured products are
prepared by injecting brine into the meat. Curing may also be achieved by addition of
additives. Smoked products are also included here.

8.2.1.2 Cured (including salted) and dried non-heat treated processed meat and
poultry 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.

8.2.1.3 Fermented non-heat treated processed meat and poultry 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.

8.2.2 Heat-treated processed meat and poultry products in whole pieces or cuts
Includes cooked (including cured and cooked, and dried and cooked), heat-treated
(including sterilized) and canned meat cuts.
77
[8.2.3 Frozen raw, flavored/marinated, processed meat and poultry products
in whole pieces or cuts –
Includes raw, flavoured/marinated raw and cooked meat cuts that have been frozen.]

8.3 Processed comminuted meat and poultry products

Includes various treatments for non-heat treated products (8.3.1) and heat-treated
products (8.3.2).

8.3.1 Non-heat treated processed comminuted meat and poultry products

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.

8.3.1.1 Cured (including salted) non-heat treated processed comminuted meat

and poultry products
Salted products are treated with sodium chloride. Dry cured (dry pickled) products
are prepared by rubbing salt directly on the meat surface. Wet pickle cured products
are prepared by submerging the meat in a brine solution. Pump cured products are
prepared by injecting brine into the meat. Curing may also be achieved by addition of
additives. Also includes smoked products.

8.3.1.2 Cured (including salted) and dried non-heat treated processed

comminuted meat and poultry products
The comminuted or mechanically deboned products may be cured or salted as
described for category 8.3.1.1, and then dried, or they may only be dried. Drying is
achieved either in hot air or in vacuum.
8.3.1.3 Fermented non-heat treated processed comminuted meat and poultry
products
Fermented products are a type of pickled product produced by the action of lactic
acid bacteria in the presence of salt. Certain types of sausages may be fermented.

8.3.2 Heat-treated processed comminuted meat and poultry products

Includes cooked (including cured and cooked, and dried and cooked), heat-treated
(including sterilized) and canned comminuted products.

8.3.3 Frozen processed comminuted meat andpoultry products

Includes raw, partially cooked and fully cooked comminuted or mechanically
deboned meat products that have been frozen.
8.4 Edible casings (e.g. sausage casings)
Casings or tubing prepared from collagen, cellulose, or food-grade synthetic material
or from natural sources that contain the sausage mix.

9.0 Fish and fish products, including molluscs, crustaceans, and echinoderms
This broad category is divided into categories for fresh fish (9.1) and various
processed fish products (9.2– 9.4). This category includes aquatic vertebrates (e.g.
fish) and aquatic invertebrates (e.g. jellyfish), as well as molluscs (e.g. clams, snails),
crustaceans (e.g. shrimp, crab, lobster), and echinoderms (e.g. sea urchins, sea
cucumbers). Fish products may be treated with coatings, such as glazes and spice
rubs, prior to marketing to the consumer (e.g. glazed frozen fish fillets).

9.1 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 rohu, catla, hilsa, singhada, trout, pomphret, cod, salmon, fishroe etc

9.1.2 Fresh molluscs, crustaceans and echinoderms

Includes fresh shrimp, clams, crabs, lobster, snails etc.

9.2 Processed fish and fish products, including molluscs, crustaceans, and
echinoderms
This category refers to fish products that are frozen and may require further cooking,
as well as ready-to-eat cooked, smoked, dried, fermented, and salted products.

9.2.1 Frozen fish, fish fillets, and fish products, including molluscs, crustaceans,
and echinoderms
Fresh, including partially cooked, fish subjected to freezing or quick-freezing at sea
and on land for further processing such as frozen or deep frozen clams, cod fillets,
crab, finfish, haddock, hake, lobster, minced fish, prawns and shrimp; frozen fish roe;
frozen surimietc.

9.2.2 Frozen battered fish, fish fillets and fish products, including molluscs,
crustaceans, and echinoderms
Uncooked product prepared from fish or fish portions, with dressing in eggs and
bread crumbs or batter. Examples include frozen raw breaded or batter-coated
shrimp; and frozen or quick-frozen breaded or batter coated fish fillets, fish portions
and fish sticks (fish fingers) etc.

9.2.3 Frozen minced and creamed fish products, including molluscs,

crustaceans, and echinoderms
Uncooked product prepared from minced fish pieces in cream-type sauce.

9.2.4 Cooked and/or fried fish and fish products, including molluscs,
crustaceans, and echinoderms
Includes all ready-to-eat cooked products as described in the sub-categories.

9.2.4.1 Cooked fish and fish products

Cooked products include steamed, boiled or any other cooking method except frying
(see 9.2.4.3). The fish may be whole, in portions or comminuted such as fish
sausage; cooked fish products boiled down in soy sauce; cooked surimi products,
cooked fish roe; cooked fish and lobster paste (surimi-like products. Other fish paste
(Oriental type) is found in 9.3.4.

9.2.4.2 Cooked molluscs, crustaceans, and echinoderms

Cooked products include steamed, boiled or any other cooking method except frying
(see 9.2.4.3) such as cooked Crangon crangon and Crangon vulgaris (brown shrimp;
cooked shrimp), clams and crabs.

9.2.4.3 Fried fish and fish products, including molluscs, crustaceans, and
echinoderms
Ready-to-eat products prepared from fish or fish portions, with or without further
dressing in eggs and breadcrumbs or batter, that are fried, baked, roasted or
barbecued, and then packaged or canned with or without sauce or oil. Examples
include ready-to-eat fried surimi, fried calamari, and fried soft-shell crabs.

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
such as salted anchovies, shrimp, and shad; smoked chub, cuttlefish and octopus; fish
ham; dried and salted species of the Gadidae species; smoked or salted fish paste and
fish roe; cured and smoked sablefish, shad, and salmon; dried shellfish, dried bonito,
and boiled, dried fish.

9.3 Semi-preserved fish and fish products, including molluscs, crustaceans, 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 such as “roll mops” (a type of marinated herring), sea eel(dogfish) in jelly
and fish aspic.

9.3.2 Fish and fish products, including molluscs, crustaceans, and echinoderms,
pickled and/or in brine
Pickled products are sometimes considered a type of marinated product. Pickling
results from the treatment of the fish with a salt and vinegar or alcohol (e.g. wine)
solution. Examples include different types of Oriental pickled productse.g. pickled
fish, pickled herring and sprat.

9.3.3 Salmon substitutes, caviar, and other fish roe products

The term “caviar” refers only to the roe of the sturgeon species. Caviar substitutes
are made of roe of various sea and freshwater fish (e.g. cod and herring) that are
salted, spiced, dyed and may be treated with a preservative such as salted salmon roe,
processed, salted salmon roe, cod roe, salted cod roe and lumpfish caviar.
Occasionally, roe may be pasteurized. In this case, it is included in food category 9.4,
since it is a fully preserved product. Roe products that are frozen, cooked or smoked
are included in category 9.2.1, 9.2.4.1, and 9.2.5, respectively; fresh fish roe is 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 – 9.3.3such as 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, 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 vacuum sealed air-tight containers to ensure sterility. Products may
be packed in their own juice or in added oil or sauce. This category excludes fully
cooked products (see category 9.2.4) such as canned tuna, clams, crab, fish roe 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 free of additives.

10.2 Egg products

Products that may be used as replacement for fresh eggs in recipes or as a food (e.g.
omelette). They are produced from fresh eggs by either (i) mixing and purifying 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.

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

Includes purified, pasteurized and frozen whole egg, egg yolk or egg white.

10.2.3 Dried and/or heat coagulated egg products

De-sugared purified, pasteurized and dried whole egg, egg yolk or egg white.
10.3 Preserved eggs, including alkaline, salted, and canned eggs
Includes traditional Oriental preserved products, such as salt-cured and alkaline
treated eggs.

10.4 Egg-based desserts

Includes ready-to-eat products and products to be prepared from a dry mix such as
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. 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. Examples include refined sugar,
cube sugar, mishri etc.

11.1.2 Powdered sugar, powdered dextrose

Powdered sugar (icing sugar) is finely pulverized white sugar with or without added
anti-caking agents. Powdered dextrose (icing dextrose) is finely pulverized dextrose
anhydrous or dextrose monohydrate, or a mixture of the two, with or without added
anti-caking agents.

11.1.3 Soft white sugar, soft brown sugar, glucose syrup, dried glucose syrup,
raw cane sugar
Soft white sugar is fine grain purified, moist sugar, that is white in colour. 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 or inulin or both. Dried glucose syrup is glucose syrup from which water
has been partially removed. Raw cane sugar is partially purified sucrose crystallized
from partially purified cane juice without further purification. Examples include
Khandsari sugar.

11.1.3.1 Dried glucose syrup used to manufacture sugar confectionery

Dried glucose syrup, as described in 11.1.3, used to manufacture candy products that
are included in food category5.2 (e.g. hard or soft candies).

11.1.3.2 Glucose syrup used to manufacture sugar confectionery

Glucose syrup, as described in 11.1.3, used to manufacture candy products that are
included in food category5.2 (e.g. hard or soft candies).

11.1.4 Lactose
A natural constituent of milk normally obtained from whey. It may be anhydrous, or
contain one molecule of water of crystallization, or be a mixture of both forms.

11.1.5 Plantation or mill white sugar

Purified and crystallized sucrose.

52
[11.1.6 Gur or Jaggery means the product obtained by boiling or processing juice
pressed out of sugarcane or extracted from palmyra palm, date palm or coconut palm.

11.1.6.1 Cane Jaggery or Gur means the product obtained by boiling or processing
juice pressed out of or extracted from sugarcane.

11.1.6.2 Palm Jaggery or Gur means the product obtained by boiling or processing
juice pressed out of or extracted from palmyra palm or coconut palm.

11.1.6.3 Date Jaggery or Gur means the product obtained by boiling or processing
juice pressed out of or extracted from date palm.]

11.2 Brown sugar excluding products of food category 11.1.3

Includes large-grain, brown or yellow lump sugars, such as demerara sugar, gur and
jaggery.

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 (equimolarmixture of glucose and fructose produced from the hydrolysis of
sucrose), and other sweeteners, such as high fructose corn syrup, high fructose inulin
syrup and corn sugar.

11.4 Other sugars and syrups

Includes all types of table syrups (e.g. xylose, maple syrup), syrups for fine bakery
wares and ices (e.g. caramel syrup, flavoured syrups), and decorative sugar toppings
(e.g. coloured sugar crystals for cookies).

11.5 Honey:
Honey is the natural sweet substance produced by honeybees from the nectar of
blossoms or secretions of plants. Examples of honey include wild flora honey, multi-
flora honey, rapeseed or mustard honey, clover honey etc.

11.6 Table-top sweeteners, including those containing high-intensity sweeteners

Includes products that are preparations of high-intensity sweeteners (e.g. acesulfame
potassium, steviols) and/or ofpolyols (e.g. sorbitol). These products, which are 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 4.2.2.5 and 5.1.3)), and products
composed primarily of protein that are derived from soybeans or from other sources
(e.g. milk, cereal, or vegetables) (12.9 –soybean based seasonings and condiments;
and 12.10 – protein products other than from soybeans).

12.1 Salt and salt substitutes

Includes salt (12.1.1) and salt substitutes (12.1.2) used as seasoning for food.

12.1.1 Salt
Primarily food-grade sodium chloride. Includes table salt, iodized and fluoride
iodized salt, and dendritic salt. This category also includes similar traditional
products like black salt, rock salt (sendhanamak, kala namak, Gumma namak) sea
salt etc.
12.1.2 Salt substitutes
Salt substitutes are seasonings with reduced sodium content intended to be used on
food in place of salt.

52
[12.2 Herbs, spices, seasonings, and condiments
This category describes items intended to enhance the aroma and taste of food.
Spices means any form of spice including curry powders, spice oils, oleoresins and
other mixtures where spice content is predominant.]

52
[12.2.1 Herbs, spices, masalas, spice mixtures including oleoresins or
extracts/derivatives thereof]
Herbs and spices are usually derived from botanical sources, and may be dehydrated,
and either ground or whole. Examples include chilli, turmeric, pepper, asafoetida,
anise, aniseed (saunf), basil, bay leaf, caraway (shiajeera), cardamom (elaichi), large
cardamom, cinnamon, clove, cumin, and carom seeds (ajowain) etc. Spices may also
be found as blends in powder or paste form. Examples of spice blends include chilli
seasoning, chilli paste, curry paste, curry roux, and dry cures or rub that are applied
to external surfaces of meat or fish. Blends of spices with other ingredients (Masalas)
include curry powder, sambhar masala, rasam masala, chhole masala, pavbhaji
masala etc.

12.2.2 Seasonings and condiments

Seasonings and condiments are spice mixes with other ingredients which go as
toppings to sprinkle on rice and other foods, and include seasonings for noodles,
Puliyogare mix, onion salt, garlic salt etc. The term “condiments” as used in the Food
Category System does not include condiment sauces (e.g. ketchup, mayonnaise,
mustard) or relishes.

12.3 Vinegars
Liquid produced from fermentation of ethanol from a suitable source (e.g. wine,
cider). Examples include cider vinegar, wine vinegar, malt vinegar, spirit vinegar,
grain vinegar, raisin vinegar, fruit (wine) vinegar and synthetic vinegar.

12.4 Mustards
Condiment sauce prepared from ground often defatted mustard seed that is mixed
into slurry with water, vinegar, salt, oil and other spices and refined. Examples
include Dijon mustard, and “hot” mustard (prepared from seeds with hulls).
12.5 Soups and broths
Includes ready-to-eat soups and mixes. The finished products may be water- (e.g.
consommé) or milk-based (e.g. chowder).

12.5.1 Ready-to-eat soups and broths, including canned, bottled, and frozen
Water- or milk-based products consisting of vegetable, meat or fish broth with or
without other ingredients (e.g. vegetables, meat, noodles) such as rasam, bouillon,
broths, consommés, water- and cream-based soups, chowders, and bisques.

12.5.2 Mixes for soups and broths

Concentrated soup to be reconstituted with water and/or milk, with or without
addition of other optional ingredients (e.g. vegetables, meat, noodles) such as rasam
powder, bouillon powders and cubes; powdered and condensed soups; and stock
cubes and powders etc.

12.6 Sauces and like products

Includes ready-to-eat sauces, gravies and dressings, and mixes to be reconstituted
before consumption. The ready-to-eat products are divided into sub-categories 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

Sauces, gravies, dressings based and dips, at least in part, on a fat- or oil-in water
emulsion such as salad dressing (e.g. French, Italian, Greek, ranch style), fat-based
sandwich spreads (e.g. mayonnaise with mustard), salad cream, and fatty sauces and
snack dips (e.g. bacon and cheddar dip, onion dip).

12.6.2 Non-emulsified sauces

Include water-, coconut milk-, and milk-based sauces, gravies and dressings.
Examples include barbecue sauce, tomato ketchup, cheese sauce, Worcestershire
sauce, Oriental thick Worcestershire sauce, chilli sauce, sweet and sour dipping
sauce, and white (cream-based) sauce (sauce consisting primarily of milk or cream,
with little added fat (e.g. butter) and flour, with or without seasoning or spices).

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 such as mixes for cheese sauce, and
salad dressings etc.
12.6.4 Clear sauces
Includes thin, non-emulsified clear sauces that may be water-based. These sauces
may be used as condiments or ingredients rather than as finished gravy such as oyster
sauce and fish sauce.

12.7 Salads and sandwich spreads excluding cocoa- and nut-based spreads of
food categories 4.2.2.5 and 5.1.3
Includes prepared salads (e.g. macaroni salad, potato salad), milk-based sandwich
spreads, non-standardized mayonnaise-like sandwich spreads, and dressings etc.

12.8 Yeast and like products:

Includes baker’s yeast and leaven used in the manufacture of baked goods. Includes
the products used in the production of alcoholic beverages.

12.9 Soybean-based seasonings and condiments

Includes products that are derived from soybeans and other ingredients intended for
use as seasonings and condiments, such as fermented soybean paste and soybean
sauces.

12.9.1 Fermented soybean paste

The product is made of soybeans, salt, water and other ingredients, using the process
of fermentation (e.g. miso).

12.9.2 Soybean sauce

A liquid seasoning obtained by fermentation of soybeans, non-fermentation (e.g.
hydrolysis) of soybeans, orby hydrolysis of vegetable protein.

12.9.2.1 Fermented soybean sauce

A clear, non-emulsified sauce made of soybeans, cereal, salt and water by 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 cereal or legume or vegetable protein products such as wheat gluten,
vegetable protein analogues, and proteinaceous meat or milk and fish substitutes.
Includes their isolates, concentrates and hydrolystes, single cell protein including
Spirulina.

13.0 Foodstuffs intended for particular nutritional uses

13.1 Infant formulae, follow-up formulae, and formulae for special medical
purposes for infants

13.1.1 Infant formulae

13.1.2 Follow-up formulae

13.2 Complementary foods for infants and young children

13.3 Dietetic foods intended for special medical purposes (excluding products of
food category 13.1)

13.4 Dietetic formulae for slimming purposes and weight reduction

13.5 Dietetic foods (e.g., supplementary foods for dietary use) excluding
products of food categories 13.1 -13.4 and 13.6

13.6 Food supplements

14.0 Beverages, excluding dairy products

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 non-carbonated or carbonated.

14.1.1.1 Natural mineral waters and source waters

Waters obtained directly at the source and packaged close to the source; 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), decarbonised (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 14.1.4such as table
water, bottled water with or without added minerals, purified water, seltzer water,
club soda, and sparkling water.

14.1.2 Fruit and vegetable juices

This category applies only to fruit and vegetable juices. Beverages based on fruit and
vegetable juices are found in food category 14.1.4.2. Fruit-vegetable juice blends
have separate classifications for each component (i.e. fruit juice (14.1.2.1) and
vegetable juice (14.1.2.3).

14.1.2.1 Fruit juices

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. Examples include orange juice, apple juice, black currant juice, lemon
juice, orange-mango juice and coconut water.

14.1.2.2 Vegetable juices

Vegetable juice is the liquid unfermented but fermentable product intended for direct
consumption obtained by mechanical expression, crushing, grinding, and/or 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 of fruit juices

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 of vegetable juices

Prepared by the physical removal of water from vegetable juice. Sold in liquid, syrup
and frozen forms for the preparation of a ready-to-drink juice by addition of water.
Includes carrot juice concentrate.
14.1.3 Fruit and vegetable nectars
Fruit and vegetable nectars are beverages produced from purees, juices, or
concentrates of either, blended with water and sugar, honey, syrups, and/or
sweeteners. Fruit-vegetable nectar blends are reported under their components (i.e.
fruit nectar (14.1.3.1) and vegetable nectar (14.1.3.2).

14.1.3.1 Fruit nectar

Fruit nectar is the unfermented but fermentable product obtained by adding 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 such aspear nectar and peach nectar.

14.1.3.2 Vegetable nectar

Product obtained by adding water with or without the addition of sugar, honey,
syrups, and/or sweeteners to vegetable juice or concentrated vegetable juice, or a
mixture of those products. Products may be based on a single vegetable or on a blend
of vegetables.

14.1.3.3 Concentrates of fruit nectar

Prepared by the physical removal of water from fruit nectar or its starting materials.
Sold in liquid, syrup and frozen forms for the preparation of a ready-to-drink nectar
by addition of water. Examples: pear nectar concentrate and peach nectar
concentrate.

14.1.3.4 Concentrates of vegetable nectar

Prepared by the physical removal of water from vegetable nectar. Sold in liquid,
syrup and frozen forms forth preparation of ready-to-drink nectars by addition of
water.

14.1.4 Water-based flavoured drinks, including “sport,” “energy,” or

“electrolyte” drinks and particulateddrinks
Includes all carbonated and non-carbonated varieties and concentrates, products
based on fruit and vegetable juices, coffee-, tea- and herbal-based drinks etc.
14.1.4.1 Carbonated water-based flavoured drinks
Includes water-based flavoured drinks with added carbon dioxide with nutritive, 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
particulate matter (e.g. fruit pieces). Includes so-called “energy” drinks that are
carbonated and contain high levels of nutrients and other ingredients.

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 drinks(e.g. almond, aniseed, coconut-based drinks, and ginseng
drink), fruit flavoured ades (e.g. lemonade, orangeade), fruit based soft drinks, capile
groselha, lactic acid beverage, ready-to-drink coffee and tea drinks with or without
milk or milk solids, and herbal-based drinks (e.g. iced tea, fruit-flavoured iced tea,
chilled canned cappuccino drinks) and “sports” drinks containing electrolytes. These
beverages may be clear or contain particulated matter (e.g. fruit pieces), and may be
unsweetened or sweetened with sugar ora non-nutritive high-intensity sweetener.
Includes so-called “energy” drinks that are non-carbonated and contain high levels of
nutrients and other ingredients.

14.1.4.3 Concentrates (liquid or solid) for water-based flavoured drinks

Include powder, syrup, liquid and frozen concentrates for the preparation of
carbonated or non-carbonated water-based non-alcoholic beverages by addition of
water or carbonated water. Examples include squashes, 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
such as chicory-based hot beverages (postum), rice tea, mate tea, and mixes for hot
coffee and tea beverages (e.g. instant coffee, powder for hot cappuccino beverages).
Treated coffee beans for the manufacture of coffee products are also included.
Ready-to-drink cocoa is included in category 1.1.2, and cocoa mixes in 5.1.1.
14.2 Alcoholic beverages, including alcohol-free and low-alcoholic counterparts
The alcohol-free and low-alcoholic counterparts are included in the same category as
the alcoholic beverage.

14.2.1 Beer and malt beverages

Alcoholic beverages brewed from germinated barley (malt), hops, yeast, and water
such as ale, lager, pilsner, brown beer, weiss beer, oud bruin beer, Obergariges
Einfachbier, light beer, table beer, malt liquor, porter, stout, and barley wine.

14.2.2 Cider and Perry

Fruit wines made from apples (cider) and pears (Perry). Also includes cider bouche.

14.2.3 Grape wines

Alcoholic beverage obtained exclusively from the partial or complete alcoholic
fermentation of fresh grapes, whether crushed or not, or of grape must (juice).

14.2.3.1 Still grape wine

Grape wine (white, red, rosé, or blush, dry or sweet) that may contain up to a
maximum 0.4g/100 ml (4000mg/kg) carbon dioxide at 20oC.

14.2.3.2 Sparkling and semi-sparkling grape wines

Grape wines in which carbonation is produced during the fermentation process,
either by bottle fermentation or closed tank fermentation. Also includes carbonated
wine whose carbon dioxide is partially or totally of exogenous origin such as
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 such as grape dessert wine.

14.2.4 Wines (other than grape)

Includes wines made from fruit other than grapes, apples and pears, and from 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 such as aperitifs, brandy (distilled wine), cordials, liqueurs
(including emulsified liqueurs), tequila, whiskey, and vodka.

14.2.7 Aromatized alcoholic beverages

Includes all non-standardized alcoholic beverage products. Although most of these
products contain less than 15% alcohol, some traditional non-standardized
aromatized products may contain up to 24% alcoholsuch as aromatized wine, cider
and perry; aperitif wines; and prepared cocktails (mixtures of liquors, liqueurs,
wines, essences, fruit and plant extracts, etc. marketed as ready-to-drink products or
mixes). Cooler-type beverages are composed of beer, malt beverage, wine or
spirituous beverage, low-alcoholic refreshers, fruit juice(s), and soda water (if
carbonated) etc.

15.0 Ready-to-Eat savouries

Includes all types of savoury snack foods.

15.1 Snacks - potato, cereal, flour or starch based (from roots and tubers, pulses
and legumes)
Includes all savoury snacks, with or without added flavourings, 52[but excludes
unsweetened crackers (category 7.1.2). Example includes potato chips], popcorn,
pretzels, rice crackers, flavoured crackers (e.g. cheese-flavoured crackers), bhujia
(namkeen; snack made of a mixture of flours, maize, potatoes, salt, dried fruit,
peanuts, spices, colours, flavours, and antioxidants), and papads(prepared from
soaked rice flour or from black gram or cow pea flour, mixed with salt and spices,
and formed into balls or flat cakes), khari, kara, murukku, namakpara, chiwda,
palakayalu, ribbon or thattupakoda, dalmoth or mixtures, soya nuts, nimki, fali (e.g.
cholafali), other fried or baked snacks or savouries, uppuseedai, appam, bhel-mix,
sev, gathiya, shankarpali, farsan, kurmura, murmura, papadi, crisps, chakli, etc. Also
includes sweet snacks e.g. chikki, gajak, murrunda, gudchana, sugar coated dals and
other sweet dal snacks (dals coated with jaggery, sugar, honey and other ingredients).

15.2 Processed nuts, including coated nuts and nut mixtures

Includes all types of whole nuts processed by, e.g. dry-roasting, roasting, marinating
or boiling, either in-shellor shelled, salted or unsalted. Yoghurt-, cereal-, and honey-
covered nuts, and dried fruit-nut-and-cereal snacks are classified here. 52[Chocolate-
covered nuts are classified in 5.1.3, and nuts covered in imitation chocolate are
included in 5.1.4.]

15.3 Snacks - fish based

This describes savoury crackers with fish, fish products or fish flavouring. Dried fish
per sethat may be consumed as a snack is assigned to food category 9.2.5, and dried
meat snacks are assigned to food category 8.3.1.2.

16.0 Prepared foods

These foods are not included in the other food categories (1-15) and shall be
considered on a case-bycasebasis. 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).e.g. pav- bhaji, ready-to-eat dishes,
biryani,curried rice, sandwiches (filling with egg /chicken/vegetarian sandwiches
etc.), burgers, fish burgers, pizza etc. Provisions for additives will be listed in this
food category in these regulations 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

III FUNCTIONAL CLASSES, DEFINITIONS AND TECHNOLOGICAL

PURPOSES

Reno Functional Definition Technological purpose

. Classes

1 Acidity regulator A food additive, Adjusting pH, acidity, alkalinity, and

which controls buffering activity.
the acidity or
alkalinity of a
food.
Reno Functional Definition Technological purpose
. Classes

2 Anti caking agent A food additive, Anticaking, anti-sticking, drying and

which reduces dusting.
the tendency of
components of
food to adhere
to one another.

3 Antifoamin A food additive, Antifoaming and de-foaming.

g agent which prevents
or reduces
foaming.

4 Antioxidant A food additive, Antioxidant, antioxidant synergist, and

which prolongs antibrowning.
the shelf-life of
foods by
protecting
against
deterioration
caused by
oxidation.

5 Bleaching A food additive Decolorising, and bleaching.

agent (non-flour use)
used to
decolorize food.
Bleaching
agents do not
include
pigments.

6 Bulking A food additive, Bulkingand filling.

agent which
contributes to
the bulk of a
food without
contributing
Reno Functional Definition Technological purpose
. Classes

significantly to
its available
energy value.

7 Carbonating A food additive Providing carbon dioxide gas.

agent used to provide
carbonation in a
food.

8 Carrier A food additive Carrier, diluent and encapsulation.

used to
dissolve, dilute,
disperse or
otherwise
physically
modify a food
additive or
nutrient without
altering its
function (and
without
exerting any
technological
effect itself) in
order to
facilitate its
handling,
application or
use of the food
additive or
nutrient.

9 Colour A food additive, Colour, decorative pigment, surface

which adds or colourant for eye appeal
restores colour
in a food.
Reno Functional Definition Technological purpose
. Classes

10 Colour A food additive, Colour fixation/retention/ stabilization

retention which
agent stabilizes,
retains or
intensifies the
colour of a food

11 Emulsifier A food additive, Emulsification,plasticization,dispersio

which forms or n, surface action,inhibition of
maintains a crystallization, density adjustment
uniform (flavouring oils in beverages),
emulsion of two suspensionand clouding.
or more phases
in a food.

12 Emulsifying A food additive, Prevention of fat separation,

salt which, in the improving dispersion and
manufacture of blending/melding.
processed food,
rearranges
proteins in
order to prevent
fat separation.

13 Firming A food additive, Texture retention and strengthening.

agent which makes or
keeps tissues of
fruit or
vegetables firm
and crisp, or
interacts with
gelling agents
to produce or
strengthen a
gel.
Reno Functional Definition Technological purpose
. Classes

14 Flavour A food additive, Enhancement or potentiation of

enhancer which enhances flavours.
the existing
taste and/or
odour of a food.

15 Flour A food additive, Flour bleaching, improving, dough

reatment which is added conditioning, and strengthening.
agent to flour or
dough to
improve its
baking quality
or colour.

16 Foaming A food additive, Increased foaming, and aeration,

agent which makes it
possible to form
or maintain a
uniform
dispersion of a
gaseous phase
in a liquid or
solid food.

17 Gelling A food additive, Gel formation

agent which gives a
food texture
through
formation of a
gel.

18 Glazing A food additive, Glazing, sealing, coating, surface-

agent which when finishing, polishing, andfilm-forming.
applied to the
external surface
of a food,
imparts a shiny
Reno Functional Definition Technological purpose
. Classes

appearance or
provides a
protective
coating.

19 Humectant A food additive, Moisture retentionand

which prevents wetting.
food from
drying out by
counteracting
the effect of a
dry atmosphere.

20 Packaging A food additive Providing inert gaseous atmosphere in

gas gas, which is packages.
introduced into
a container
before, during
or after filling
with food with
the intention to
protect the
food, for
example, from
oxidation or
spoilage.

21 Preservative A food additive, Shelf life extension through

which prolongs antimicrobial action.
the shelf-life of
a food by
protecting
against
deterioration
caused by
microorganisms
Reno Functional Definition Technological purpose
. Classes

22 Propellant A food additive Expulsion of food from a container

gas, which
expels a food
from a
container

23 Raising A food additive Providing volume and body/texture.

agent or a
combination of
food additives,
which
liberate(s) gas
and thereby
increase(s) the
volume of a
dough or batter.

24 Sequestrant A food additive, Chelation of ions.

which controls
the availability
of a cation.

25 Stabilizer A food additive, Stabilizing of foams/ colloids/

which makes it emulsions.
possible to
maintain a
uniform
dispersion of
two or more
components.

26 Sweetener A food additive Reduction of energy as a

(other than a substitute to mono or
mono- or disaccharide sugars
disaccharide
Reno Functional Definition Technological purpose
. Classes

sugar), which
imparts a sweet
taste to a food.

27 Thickener A food additive, Providing body and texture and

which increases binding
the viscosity of
a food.

IV. USE OF FOOD ADDITIVES IN FOOD PRODUCTS

Food products may contain additives as specified in these regulations and in the
following Tables. (All capital and bold additives in the Tables 1 to 15 refer to the
Group of Additives listed with their INS Numbers in Annex-1)

Table 1
Dairy products and analogues, excluding products of category 2.0
Food Food Food Additive INS Recommen Note
Categor Category (3) No. ded (6)
y System Name (4) Maximum
(1) (2) Level
(5)
1.0 Dairy
products and
analogues,
excluding
products of
food category
2.0
1.1 Milk and
dairy-based
drinks
1.1.1 Milk and
buttermilk No additives permitted
(plain)
 Table 1
Dairy products and analogues, excluding products of category 2.0
Food Food Food Additive INS Recommen Note
Categor Category (3) No. ded (6)
y System Name (4) Maximum
(1) (2) Level
(5)
1.1.1.1 Milk (plain) PHOSPHATES 1,500 mg/kg 33, 227
1.1.1.2 Buttermilk PHOSPHATES 1,500 mg/kg 33
(plain)
1.1.2 Dairy-based Acesulfame 950 350 mg/kg 188
drinks - potassium
flavoured 75
[Omitted]
milk and/or
Allura red AC 129 100 mg/kg 52
fermented
Aspartame 951 600 mg/kg 191
Aspartame- 962 350 mg/kg 113
Acesulfame salt
Brilliant blue FCF 133 100 mg/kg 52
CAROTENOID 150 mg/kg 52
S
Curcumin 100 100 mg/kg
Canthaxanthin 161g 15 mg/kg 52, 170
Caramel color 150a GMP
(plain)
Caramel III - 150c 2,000 mg/kg 52
ammonia caramel
Caramel IV - 150d 2,000 mg/kg 52
sulfite ammonia
caramel
Annatto 160b(i), 100 mg/kg
(ii)
beta-Carotenes, 160a(ii) 1,000 mg/kg 52
vegetable
CHLOROPHYL 50 mg/kg 190, 52
LS AND
CHLOROPHYL
 Table 1
Dairy products and analogues, excluding products of category 2.0
Food Food Food Additive INS Recommen Note
Categor Category (3) No. ded (6)
y System Name (4) Maximum
(1) (2) Level
(5)
LINS, COPPER
COMPLEXES
Diacetyltartaric 472e 5,000 mg/kg
and fatty acid
esters of glycerol
Fast green FCF 143 100 mg/kg 52
Grape skin extract 163(ii) 150 mg/kg 181, 52
IRON OXIDES 20 mg/kg 52
Indigotine (Indigo 132 100 mg/kg 52
carmine)
Neotame 961 20 mg/kg
PHOSPHATES 1,320 mg/kg 33
POLYSORBAT 3,000 mg/kg
ES
Ponceau 4R 124 100 mg/kg 52
Carmoisine 122 100 mg/kg
Erythrosine 127 50 mg/kg
Tartrazine 102 100 mg/kg
Propylene glycol 477 5,000 mg/kg
esters of fatty
acids
RIBOFLAVINS 300 mg/kg 52
SACCHARINS 80 mg/kg
SORBATES 1,000 mg/kg 220, 42
Steviol glycosides 960 200 mg/kg 26, 201
Sucralose 955 300 mg/kg
(Trichlorogalactos
ucrose)
Sucroglycerides 474 5,000 mg/kg
Sunset yellow 110 100 mg/kg 52
 Table 1
Dairy products and analogues, excluding products of category 2.0
Food Food Food Additive INS Recommen Note
Categor Category (3) No. ded (6)
y System Name (4) Maximum
(1) (2) Level
(5)
FCF
Sodium 554 60 mg/kg 6, 253
aluminosilicate
Hydroxy propyl 464 7.5 g/kg For
methyl cellulose flavoure
d milk
only
1.2 Fermented PHOSPHATES 1,000 mg/kg 33
and renneted
milk products
(plain),
excluding
food category
01.1.2 (dairy-
based drinks),
fermented
milk
products,yog
hurt,
flavoured
yoghurt, dahi,
flavoured
dahi,mishti
dahi
1.2.1 Fermented Caramel IV - 150d 150 mg/kg 12
milks (plain)* sulfite ammonia
caramel
*No additives permitted in Dahi or Curd
Amendment for substitution of highlighted provision
81
[Omission of words ‘or Curd’]
[This amendment shall come into force on 1st August, 2023]
 Table 1
Dairy products and analogues, excluding products of category 2.0
Food Food Food Additive INS Recommen Note
Categor Category (3) No. ded (6)
y System Name (4) Maximum
(1) (2) Level
(5)
1.2.1.1 Fermented
milks (plain)
not heat No additives permitted
treated after
fermentation
1.2.1.2 Fermented Diacetyltartaric 472e 5,000 mg/kg
milks (plain) and fatty acid
heat treated esters of glycerol
after Acetic and fatty 472a GMP 234
fermentation acid esters of
glycerol
Acid treated 1401 GMP 234
starch
Alkaline treated 1402 GMP 234
starch
Bleached starch 1403 GMP 234
Gellan gum 418 GMP 234
Glucono delta- 575 GMP
lactone
Guar gum 412 GMP 234
Gum arabic 414 GMP 234
(Acacia gum)
Hydroxypropyl 463 GMP 234
cellulose
Hydroxypropyl 464 GMP 234
methyl cellulose
Hydroxypropyl 1440 GMP 234
starch
Karaya gum 416 GMP 234
Konjac flour 425 GMP 234
 Table 1
Dairy products and analogues, excluding products of category 2.0
Food Food Food Additive INS Recommen Note
Categor Category (3) No. ded (6)
y System Name (4) Maximum
(1) (2) Level
(5)
Lactic and fatty 472b GMP 234
acid esters of
glycerol
Magnesium 504(i) GMP
carbonate
Magnesium 511 GMP 234
chloride
Magnesium 528 GMP
hydroxide
Magnesium 504(ii) GMP
hydroxide
carbonate
Malic acid, DL- 296 GMP
Methyl cellulose 461 GMP 234
Methyl ethyl 465 GMP 234
cellulose
Microcrystalline 460(i) GMP 234
cellulose
(Cellulose gel)
Mono and di 471 GMP 234
glycerides of fatty
acids
Nitrogen 941 GMP 59
Nitrous oxide 942 GMP 59
Pectins 440 GMP 234
Alginic acid 400 GMP 234
Ammonium 403 GMP 234
alginate
Ammonium 527 GMP
hydroxide
 Table 1
Dairy products and analogues, excluding products of category 2.0
Food Food Food Additive INS Recommen Note
Categor Category (3) No. ded (6)
y System Name (4) Maximum
(1) (2) Level
(5)
Calcium alginate 404 GMP 234
Calcium 170(i) GMP
carbonate
Calcium 526 GMP
hydroxide
Calcium lactate 327 GMP
Calcium oxide 529 GMP
Carbon dioxide 290 GMP 59
Carob bean gum 410 GMP 234
Citric acid 330 GMP
Citric and fatty 472c GMP 234
acid esters of
glycerol
Potassium 402 GMP 234
alginate
Potassium 501(i) GMP 234
carbonate
Potassium 332(i) GMP 234
dihydrogen citrate
Potassium lactate 326 GMP
Powdered 460(ii) GMP
cellulose
Salts of myristic, 470(i) GMP 234
palmitic and
stearic acids with
ammonia,
calcium,
potassium and
sodium
 Table 1
Dairy products and analogues, excluding products of category 2.0
Food Food Food Additive INS Recommen Note
Categor Category (3) No. ded (6)
y System Name (4) Maximum
(1) (2) Level
(5)
Salts of oleic acid 470(ii) GMP 234
with calcium,
potassium and
sodium
Sodium alginate 401 GMP 234
Sodium carbonate 500(i) GMP
Carboxymethyl 466 GMP 234
cellulose
Sodium 331(i) GMP 234
dihydrogen citrate
Sodium hydrogen 500(ii) GMP
carbonate
Sodium hydroxide 524 GMP
Sodium lactate 325 GMP
Tara gum 417 GMP 234
Tragacanth gum 413 GMP 234
Tripotassium 332(ii) GMP 234
citrate
Xanthan gum 415 GMP 234
Curcumin 100 100 mg/kg
RIBOFLAVINS GMP
Caramel colour 150a 150 mg/kg
(Plain) Caramel I
Annatto 160b(i), 100 mg/kg
(ii)
CAROTENOID 100 mg/kg INS
S 160f
only in
flavoure
d and
 Table 1
Dairy products and analogues, excluding products of category 2.0
Food Food Food Additive INS Recommen Note
Categor Category (3) No. ded (6)
y System Name (4) Maximum
(1) (2) Level
(5)
fruit
yoghurt
Canthaxanthin 161g 100 mg/kg
Tartrazine 102 100 mg/kg
Sunset yellow 110 100 mg/kg
FCF
Carmoisine 122 100 mg/kg
Ponceau 4R 124 100 mg/kg
Erythrosine 127 50 mg/kg
Indigotine 132 100 mg/kg 3
(Indigocarmine)
Brilliant blue FCF 133 100 mg/kg
Fast green FCF 143 100 mg/kg
1.2.2 Renneted Caramel IV - 150d GMP
milk (plain) sulfite ammonia
caramel
Diacetyltartaric 472e 5,000 mg/kg
and fatty acid
esters of glycerol
SORBATES 1,000 mg/kg 42
Calcium 170(i) GMP
carbonate
Carbon dioxide 290 GMP 59
Lecithins 322(i),( GMP
ii)
Carob bean gum 410 GMP
Guar gum 412 GMP
Gum arabic 414 GMP
(Acacia gum)
 Table 1
Dairy products and analogues, excluding products of category 2.0
Food Food Food Additive INS Recommen Note
Categor Category (3) No. ded (6)
y System Name (4) Maximum
(1) (2) Level
(5)
Mannitol 421 GMP
Glycerol 422 GMP
Microcrystalline 460(i) GMP
cellulose
(Cellulose gel)
Methyl cellulose 461 GMP
Hydroxypropyl 463 GMP
cellulose
Hydroxypropyl 464 GMP
methyl cellulose
Methyl ethyl 465 GMP
cellulose
Acetic and fatty 472a GMP
acid esters of
glycerol
Lactic and fatty 472b GMP
acid esters of
glycerol
Citric and fatty 472c GMP
acid esters of
glycerol
Magnesium 511 GMP
chloride
Nitrogen 941 GMP
Dextrins, roasted 1400 GMP
starch
Acid-treated 1401 GMP
starch
Alkaline treated 1402 GMP
starch
 Table 1
Dairy products and analogues, excluding products of category 2.0
Food Food Food Additive INS Recommen Note
Categor Category (3) No. ded (6)
y System Name (4) Maximum
(1) (2) Level
(5)
Bleached starch 1403 GMP
Oxidized starch 1404 GMP
Monostarch 1410 GMP
phosphate
Distarch 1412 GMP
phosphate
Acetylated 1414 GMP
distarch
phosphate
Acetylated 1422 GMP
distarch adipate
Hydroxypropyl 1440 GMP
starch
Hydroxypropyl 1442 GMP
distarch
phosphate
Pectins 440 GMP
Phosphated 1413 GMP
distarch
phosphate
Potassium 332(i) GMP
dihydrogen citrate
Powdered 460(ii) GMP
cellulose
Salts of myristic, 470(i) GMP
palmitic and
stearic acids with
ammonia,
calcium,
potassium and
 Table 1
Dairy products and analogues, excluding products of category 2.0
Food Food Food Additive INS Recommen Note
Categor Category (3) No. ded (6)
y System Name (4) Maximum
(1) (2) Level
(5)
sodium
Salts of oleic acid 470(ii) GMP
with calcium,
potassium and
sodium
Carboxymethyl 466 GMP
cellulose
Sodium 331(i) GMP
dihydrogen citrate
Starch acetate 1420 GMP
Starch sodium 1450 GMP
octenyl succinate
Starches, enzyme 1405 GMP
treated
Tara gum 417 GMP
Tragacanth gum 413 GMP
Tripotassium 332(ii) GMP
citrate
Trisodium citrate 331(iii) GMP
1.3 Condensed
/evaporated
milk and
analogues
(plain)
1.3.1 Condensed Calcium 170(i) Total
2,000 mg/kg
milk (plain), carbonate salt
singly or
evaporated Sodium citrates 331 content
3,000 mg/kg
milk(s), Potassium citrates 332 shall not
in
sweetened Calcium citrates 333 exceed
combination
condensed PHOSPHATES 3,000
 Table 1
Dairy products and analogues, excluding products of category 2.0
Food Food Food Additive INS Recommen Note
Categor Category (3) No. ded (6)
y System Name (4) Maximum
(1) (2) Level
(5)
milk(s) Sodium carbonate 500(i) mg/kg
Potassium 501(i) calculate
carbonate d as
Potassium 508 phospho
chloride horus/ca
Calcium chloride 509 rbonates
/citrate/
chloride
Glucono delta 575 GMP Permitte
lactone d in
khoya
only
Propionic acid; 280, 2,000 mg/kg Permitte
sodium and 281, d in
calcium 282 khoya
propionate only
expressed as
propionic acid
(singly or in
combination)
SORBATES 2,000 mg/kg Permitte
d in
khoya
only
Nisin 234 12.5 mg/kg Permitte
d in
khoya
only
Carrageenan 407 150 mg/kg
 Table 1
Dairy products and analogues, excluding products of category 2.0
Food Food Food Additive INS Recommen Note
Categor Category (3) No. ded (6)
y System Name (4) Maximum
(1) (2) Level
(5)
1.3.2 Beverage
whitener
1.3.2.1 Non dairy ASCORBYL 80 mg/kg 10
based ESTERS
beverage Acesulfame 950 2,000 mg/kg 188
whitener potassium
Aspartame 951 6,000 mg/kg 191
CAROTENOID 100 mg/kg
S
Caramel III - 150c 1,000 mg/kg
ammonia caramel
Caramel IV - 150d 1,000 mg/kg
sulfite ammonia
caramel
beta-Carotenes, 160a(ii) 1,000 mg/kg
vegetable
Diacetyl tartaric 472e 5,000 mg/kg
and fatty acid
esters of glycerol
Neotame 961 65 mg/kg
PHOSPHATES 13,000 33
mg/kg
POLYSORBAT 4,000 mg/kg
ES
Propylene glycol 477 1,000 mg/kg
esters of fatty
acids
RIBOFLAVINS 300 mg/kg
SORBATES 200 mg/kg 42
Sodium alumino 554 570 mg/kg 260, 6
 Table 1
Dairy products and analogues, excluding products of category 2.0
Food Food Food Additive INS Recommen Note
Categor Category (3) No. ded (6)
y System Name (4) Maximum
(1) (2) Level
(5)
silicate
Sucralose 955 580 mg/kg
(Trichlorogalactos
ucrose)
Sucroglycerides 474 20,000
mg/kg
Tertiary 319 100 mg/kg 15, 195
butylhydroquinon
e (TBHQ)
1.4 Cream (plain)
and the like
cream and
malai
1.4.1 Pasteurized
cream (plain),
No additives permitted
cream and
malai
1.4.2 Sterilized and PHOSPHATES 2,200 mg/kg 33
UHT creams, POLYSORBAT 1,000 mg/kg
whipping and ES
whipped Acetic and fatty 472a GMP
creams, and acid esters of
reduced fat glycerol
creams Acetylated 1422 GMP
(plain) distarch adipate
Acetylated 1414 GMP
distarch
phosphate
Acid-treated 1401 GMP 236
starch
 Table 1
Dairy products and analogues, excluding products of category 2.0
Food Food Food Additive INS Recommen Note
Categor Category (3) No. ded (6)
y System Name (4) Maximum
(1) (2) Level
(5)
Agar 406 GMP
Alginic acid 400 GMP
Ammonium 403 GMP
alginate
Bleached starch 1403 GMP 236
Calcium alginate 404 GMP
Calcium 170(i) GMP
carbonate
Calcium chloride 509 GMP
Calcium lactate 327 GMP
Calcium sulfate 516 GMP
Carbon dioxide 290 GMP 278, 59
Carob bean gum 410 GMP
Carrageenan 407 GMP
Citric acid 330 GMP
Citric and fatty 472c GMP
acid esters of
glycerol
Dextrins, roasted 1400 GMP 236
starch
Diacetyltarteric 472e 6,000 mg/kg
and fatty acid
esters of glycerol
Distarch 1412 GMP
phosphate
Gellan gum 418 GMP
Guar gum 412 GMP
Gum arabic 414 GMP
(Acacia gum)
Hydroxypropyl 463 GMP
 Table 1
Dairy products and analogues, excluding products of category 2.0
Food Food Food Additive INS Recommen Note
Categor Category (3) No. ded (6)
y System Name (4) Maximum
(1) (2) Level
(5)
cellulose
Hydroxypropyl 1442 GMP
distarch
phosphate
Hydroxypropyl 464 GMP
methyl cellulose
Hydroxypropyl 1440 GMP
starch
Konjac flour 425 GMP 236
Lactic acid, L-, D- 270 GMP
and DL-
Lactic and fatty 472b GMP
acid esters of
glycerol
Lecithins 322(i), GMP
(ii)
Methyl cellulose 461 GMP
Methyl ethyl 465 GMP
cellulose
Microcrystalline 460(i) GMP
cellulose
(Cellulose gel)
Mono- and di- 471 GMP
glycerides of fatty
acids
Monostarch 1410 GMP
phosphate
Nitrogen 941 GMP 278, 59
Nitrous oxide 942 GMP 278, 59
Oxidized starch 1404 GMP 236
 Table 1
Dairy products and analogues, excluding products of category 2.0
Food Food Food Additive INS Recommen Note
Categor Category (3) No. ded (6)
y System Name (4) Maximum
(1) (2) Level
(5)
Pectins 440 GMP
Phosphated 1413 GMP
distarch
phosphate
Polydextroses 1200 GMP 236
Potassium 402 GMP
alginate
Potassium 501(i) GMP
carbonate
Potassium 508 GMP
chloride
Potassium 332(i) GMP
dihydrogen citrate
Potassium 501(ii) GMP
hydrogen
carbonate
Potassium lactate 326 GMP
Powdered 460(ii) GMP
cellulose
Processed 407a GMP
eucheuma
seaweed
Sodium alginate 401 GMP
Sodium carbonate 500(i) GMP
Carboxymethyl 466 GMP
cellulose
Sodium 331(i) GMP
dihydrogen citrate
Sodium hydrogen 500(ii) GMP
carbonate
 Table 1
Dairy products and analogues, excluding products of category 2.0
Food Food Food Additive INS Recommen Note
Categor Category (3) No. ded (6)
y System Name (4) Maximum
(1) (2) Level
(5)
Sodium lactate 325 GMP
Sodium 500(iii) GMP
sesquicarbonate
Starch acetate 1420 GMP
Starch sodium 1450 GMP
octenyl succinate
Tara gum 417 GMP 236
Tragacanth gum 413 GMP 236
Tricalcium citrate 333(iii) GMP
Tripotassium 332(ii) GMP
citrate
Trisodium citrate 331(iii) GMP
Xanthan gum 415 GMP
1.4.3 Clotted cream Diacetyltartaric 472e 5,000 mg/kg
(plain) and fatty acid
esters of glycerol
Nisin 234 10 mg/kg
PHOSPHATES 2,200 mg/kg 33
POLYSORBAT 1,000 mg/kg
ES
1.4.4 Cream Acesulfame 950 1,000 mg/kg 188
analogues potassium
Aspartame 951 1,000 mg/kg 191
CAROTENOID 20 mg/kg
S
Caramel III - 150c 5,000 mg/kg
ammonia caramel
Caramel IV - 150d 5,000 mg/kg
sulfite ammonia
caramel
 Table 1
Dairy products and analogues, excluding products of category 2.0
Food Food Food Additive INS Recommen Note
Categor Category (3) No. ded (6)
y System Name (4) Maximum
(1) (2) Level
(5)
beta-Carotenes, 160a(ii) 20 mg/kg
vegetable
Diacetyltartaric 472e 6,000 mg/kg
and fatty acid
esters of glycerol
Grape skin extract 163(ii) 150 mg/kg 181, 201
Neotame 961 33 mg/kg
PHOSPHATES 2,200 mg/kg 33
POLYSORBAT 5,000 mg/kg
ES
Propylene glycol 477 5,000 mg/kg 86
esters of fatty
acids
Sucralose 955 580 mg/kg
(Trichlorogalactos
ucrose)
1.5 Milk powder
and cream
powder and
powder
analogues
(plain)
1.5.1 Milk powder ASCORBYL 500mg/kg 10
and cream ESTERS
powder Butylated
(plain) hydroxyanisole 320 100mg/kg 15, 196
(BHA)

Butylated
321 200mg/kg 15, 196
hydroxytoluene
 Table 1
Dairy products and analogues, excluding products of category 2.0
Food Food Food Additive INS Recommen Note
Categor Category (3) No. ded (6)
y System Name (4) Maximum
(1) (2) Level
(5)
(BHT)

Calcium 556 265 mg/kg 6, 259

aluminium silicate
Diacetyltartaric 472e 10,000
and fatty acid mg/Kg
esters of glycerol
PHOSPHATES 3,000 mg/kg 33
Polydimethylsilox 900a 10 mg/kg
ane
Propyl gallate 310 200 mg/kg
Sodium alumino 554 265 mg/kg
silicate
Sucroglycerides 474 10,000
mg/kg
1.5.1.1 Dairy
baseddairy
whitener
1.5.2 Powder ASCORBYL 80 mg/kg 10
analogues ESTERS
Acesulfame 950 1,000 mg/kg 188
potassium
Aspartame 951 2,000 mg/kg 191
CAROTENOID 100 mg/kg 209
S
Calcium 556 570 mg/kg 6, 259
aluminium silicate
Caramel III - 150c 5,000 mg/kg
ammonia caramel
Caramel IV - 150d 5,000 mg/kg
 Table 1
Dairy products and analogues, excluding products of category 2.0
Food Food Food Additive INS Recommen Note
Categor Category (3) No. ded (6)
y System Name (4) Maximum
(1) (2) Level
(5)
sulfite ammonia
caramel
beta-Carotenes, 160a(ii) 1,000 mg/kg
vegetable
Diacetyltartaric 472e 10,000
and fatty acid mg/kg
esters of glycerol
Grape skin extract 163(ii) 150 mg/kg 201,
209, 181
Neotame 961 65 mg/kg
52
PHOSPHATES 4,400 mg/kg [88,
33]
POLYSORBAT 4,000 mg/kg
ES
Propylene glycol 477 GMP
esters of fatty
acids
RIBOFLAVINS 300 mg/kg
Sodium alumino 554 570 mg/kg 6, 259
silicate
Steviol glycosides 960 330 mg/kg 26, 201
1.6 Cheese and
analogues
1.6.1 Unripened Aspartame 951 1,000 mg/kg 191
cheese CAROTENOID 100 mg/kg
S
CHLOROPHYL 50 mg/kg
LS AND
CHLOROPHYL
LIN, COPPER
 Table 1
Dairy products and analogues, excluding products of category 2.0
Food Food Food Additive INS Recommen Note
Categor Category (3) No. ded (6)
y System Name (4) Maximum
(1) (2) Level
(5)
COMPLEXES

Canthaxanthin 161g 15 mg/kg 201

Caramel III - 150c 15,000 201
ammonia caramel mg/kg
Caramel IV - 150d 50,000 201
sulfite ammonia mg/kg
caramel
Indigotine (Indigo 132 200 mg/kg 3
carmine)
Lauric arginate 243 200 mg/kg
ethyl ester
Natamycin 235 40 mg/kg 80, 3
(Pimaricin)
PHOSPHATES 4,400 mg/kg 33
POLYSORBAT 80 mg/kg 38
ES
Ponceau 4R 124 100 mg/kg 3
RIBOFLAVINS 300 mg/kg
 Table 1
Dairy products and analogues, excluding products of category 2.0
Food Food Food Additive INS Recommen Note
Categor Category (3) No. ded (6)
y System Name (4) Maximum
(1) (2) Level
(5)
SORBATES 2,000 mg/kg 42, 223
(for
channa
and
paneer
only)
Amendment of highlighted
provision
82
[Omission of highlighted
provision]

[This amendment shall come

into force on 1st September,
2023]

Nisin 234 12.5 mg/kg (for

channa
and
paneer
only)
Amendment for substitution
of highlighted provision
82
[233]

[This amendment shall come

into force on 1st September,
2023]

Propionic acid, 280, 3,000 mg/kg (for

sodium 281, channa
propionate, 282, and
 Table 1
Dairy products and analogues, excluding products of category 2.0
Food Food Food Additive INS Recommen Note
Categor Category (3) No. ded (6)
y System Name (4) Maximum
(1) (2) Level
(5)
calcium 283 paneer
propionate, only)
(singly
or in
combina
tion,
expresse
d as
propioni
c acid)

Amendment for substitution

of highlighted provision
82
[233]

[This amendment shall come

into force on 1st September,
2023]

Glucono delta 575 GMP (for

lactone channa
and
paneer
only)
Sunset yellow 110 100 mg/kg 3
FCF
Calcium chloride 509 200 mg/kg Except
cream
cheese
 Table 1
Dairy products and analogues, excluding products of category 2.0
Food Food Food Additive INS Recommen Note
Categor Category (3) No. ded (6)
y System Name (4) Maximum
(1) (2) Level
(5)
beta-Carotenes, 160a(ii) 600 mg/kg Except
vegetable coulom
miers
Carrageenan 407 5,000 mg/kg For
cream
cheese
only
Alginate of 401,402 5,000 mg/kg For
sodium/potassium , 404 cream
/calcium cheese
only
Propylene glycol 405 5000 mg/kg
alginate
Paprika extract 160c GMP
Curcumin 100 GMP
52
Annatto [160b GMP
(i) and
(ii)]
1.6.2 Ripened Canthaxanthin 161g 15 mg/kg 201
cheese, Lysozyme 1105 GMP
(Cheddar,Da Natamycin 235 40 mg/kg 3, 80
nbo,Edam,Go (Pimaricin)
uda,Havarti, Nisin 234 12 mg/kg
Tilisiter,Cam SORBATES 3,000 mg/kg 42
embert, Calcium chloride 509 200 mg/kg
Brie,St RIBOFLAVINS 300 mg/kg
Paulin, Sodium salts of 339, Total
Samsoe,Emm mono/di/poly 450(i, salt
entaler, phosphoric acid ii, iii) content
Provolone,ext 451(i),4 should
 Table 1
Dairy products and analogues, excluding products of category 2.0
Food Food Food Additive INS Recommen Note
Categor Category (3) No. ded (6)
y System Name (4) Maximum
(1) (2) Level
(5)
ra hard 52(i) not
grating exceed
/sliced/cut/shr 9,000 mg/kg 9000
eded cheese) Potassium salts of 340, mg/kg
mono/di/poly 450 calculate
phosphoric acid (iv), d as
(v), phospho
451(ii), horus/ca
452(ii) rbonates
/citrate/
chloride
Curcumin 100 100 mg/kg
beta-Carotenes, 160a(ii) 100 mg/kg
vegetable
Annatto extracts, 160b(ii) 100 mg/kg
norbixin-based
Annatto extracts, 160b(i) 50 mg/kg Normal
bixin-based to
orange
colour
Propionic acid, 280, 3,000 mg/kg Singly
sodium 281, or in
propionate, 282, combina
tion,
calcium 283
expresse
propionate, d as
propioni
c acid
69
[****]
Paprika extract 160c GMP
 Table 1
Dairy products and analogues, excluding products of category 2.0
Food Food Food Additive INS Recommen Note
Categor Category (3) No. ded (6)
y System Name (4) Maximum
(1) (2) Level
(5)
1.6.2.1 Ripened ASCORBYL 500 mg/kg
cheese ESTERS
includes rind CAROTENOID 100 mg/kg
S
CHLOROPHYL 15 mg/kg
LS AND
CHLOROPHYL
LIN, COPPER
COMPLEXES
Canthaxanthin 161g 15 mg/kg
Caramel IV - 150d 50,000
sulfite ammonia mg/kg
caramel
beta-Carotenes, 160a(ii) 600 mg/kg
vegetable
Diacetyltartaric 472e 10,000
and fatty acid mg/kg
esters of glycerol
52
Hexamethylene 239 25 mg/kg [66,
tetramine 298]
Lauric arginate 243 200 mg/kg
ethyl ester
Lysozyme 1105 GMP
Natamycin 235 40 mg/kg
(Pimaricin)
Nisin 234 12 mg/kg
RIBOFLAVINS 300 mg/kg

SORBATES 3,000 mg/kg

1.6.2.2 Rind of Allura red AC 129 100 mg/kg
 Table 1
Dairy products and analogues, excluding products of category 2.0
Food Food Food Additive INS Recommen Note
Categor Category (3) No. ded (6)
y System Name (4) Maximum
(1) (2) Level
(5)
ripened Brilliant blue FCF 133 100 mg/kg
cheese CAROTENOID 500 mg/kg
S
CHLOROPHYL 75 mg/kg
LS AND
CHLOROPHYL
LIN, COPPER
COMPLEXES
Canthaxanthin 161g 15 mg/kg
Caramel III - 150c 50,000
ammonia caramel mg/kg
Caramel IV - 150d 50,000
sulfite ammonia mg/kg
caramel
beta-Carotenes, 160a(ii) 1,000 mg/kg
vegetable
Grape skin extract 163(ii) 1,000 mg/kg
IRON OXIDES 100 mg/kg
Indigotine (Indigo 132 100 mg/kg
carmine)
Lysozyme 1105 GMP
Microcrystalline 905c(i) 30,000
wax mg/kg
Natamycin 235 40 mg/kg
(Pimaricin)
Nisin 234 12 mg/kg
Ponceau 4R 124 100 mg/kg
RIBOFLAVINS 300 mg/kg
SORBATES 3,000 mg/kg
Sunset yellow 110 100 mg/kg
 Table 1
Dairy products and analogues, excluding products of category 2.0
Food Food Food Additive INS Recommen Note
Categor Category (3) No. ded (6)
y System Name (4) Maximum
(1) (2) Level
(5)
FCF
1.6.2.3 Cheese CAROTENOID 100 mg/kg
powder CHLOROPHYL 50 mg/kg
LS AND
CHLOROPHYL
LIN, COPPER
COMPLEXES
Canthaxanthin 161g 15 mg/kg 201
beta-Carotenes, 160a(ii) 1,000 mg/kg
vegetable
Lysozyme 1105 GMP
Natamycin 235 40 mg/kg 3, 80
(Pimaricin)
Nisin 234 12 mg/kg
SORBATES 3,000 mg/kg 42
1.6.3 Whey cheese Lauric arginate 243 200 mg/kg
ethyl ester
SORBATES 1,000 mg/kg 42
1.6.4 Processed
cheese
1.6.4.1 Plain Allura red AC 129 100 mg/kg
processed CAROTENOID 100 mg/kg
cheese/ S
processed beta-Carotenes, 160a(ii) 1,000 mg/kg
cheese, vegetable
processed Diacetyltartaric 472e 10,000
cheese and fatty acid mg/kg
spreads esters of glycerol
HYDROXYBEN 300 mg/kg 27
ZOATES,
 Table 1
Dairy products and analogues, excluding products of category 2.0
Food Food Food Additive INS Recommen Note
Categor Category (3) No. ded (6)
y System Name (4) Maximum
(1) (2) Level
(5)
PARA-

IRON OXIDES 50 mg/kg

Lauric arginate 243 200 mg/kg 80,3
ethyl ester
Natamycin 235 40 mg/kg
(Pimaricin)
69
PHOSPHATES 9,000 mg/kg [33]

RIBOFLAVINS 300 mg/kg

SODIUM 1,600 mg/kg 251, 6
ALUMINIUM
PHOSPHATES
SORBATES 3,000 mg/kg 42
Sunset yellow 110 100 mg/kg 3
FCF
Curcumin 100 100 mg/kg
Chlorophyll 140 100 mg/kg
Annatto 160(b) 50 mg/kg
(i), (ii)
Nisin 234 12.5 mg/kg
1.6.4.2 Flavoured Allura red AC 129 100 mg/kg
processed CAROTENOID 100 mg/kg
cheese, S
including CHLOROPHYL 50 mg/kg
containing LS AND
fruit, CHLOROPHYL
vegetables, LIN, COPPER
meat etc. COMPLEXES
Canthaxanthin 161g 15 mg/kg
 Table 1
Dairy products and analogues, excluding products of category 2.0
Food Food Food Additive INS Recommen Note
Categor Category (3) No. ded (6)
y System Name (4) Maximum
(1) (2) Level
(5)
Caramel III - 150c 50,000
ammonia caramel mg/kg
Caramel IV - 150d 50,000 72
sulfite ammonia mg/kg
caramel
beta-Carotenes, 160a(ii) 1,000 mg/kg
vegetable
Diacetyltartaric 472e 10,000
and fatty acid mg/kg
esters of glycerol
Grape skin extract 163(ii) 1,000 mg/kg
HYDROXYBEN 300 mg/kg 27
ZOATES,
PARA-
IRON OXIDES 50 mg/kg
Indigotine (Indigo 132 100 mg/kg
carmine)
Lauric arginate 243 200 mg/kg
ethyl ester
Natamycin 235 40 mg/kg 3, 80
(Pimaricin)
PHOSPHATES 9,000 mg/kg 33
Ponceau 4R 124 100 mg/kg
RIBOFLAVINS 300 mg/kg
SODIUM 1600 mg/kg 251, 6
ALUMINIUM
PHOSPHATES
SORBATES 3,000 mg/kg 42
Sunset yellow 110 100 mg/kg
FCF
 Table 1
Dairy products and analogues, excluding products of category 2.0
Food Food Food Additive INS Recommen Note
Categor Category (3) No. ded (6)
y System Name (4) Maximum
(1) (2) Level
(5)
1.6.5 Cheese Acesulfame 950 350 mg/kg 188
analogues potassium
Allura red AC 129 100 mg/kg 3
Aspartame 951 1,000 mg/kg 191
Brilliant blue FCF 133 100 mg/kg 3
CAROTENOID 200 mg/kg
S
CHLOROPHYL 50 mg/kg
LS AND
CHLOROPHYL
LIN, COPPER
COMPLEXES
Canthaxanthin 161g 15 mg/kg
Caramel III - 150c 50,000
ammonia caramel mg/kg
Caramel IV - 150d 50,000 201
sulfite ammonia mg/kg
caramel
beta-Carotenes, 160a(ii) 1,000 mg/kg 3
vegetable
Diacetyltartaric 472e 10,000
and fatty acid mg/kg
esters of glycerol
Grape skin extract 163(ii) 1,000 mg/kg
HYDROXYBEN 500 mg/kg 27,
ZOATES,
PARA-
Indigotine (Indigo 132 100 mg/kg
carmine)
Lauric arginate 243 200 mg/kg
 Table 1
Dairy products and analogues, excluding products of category 2.0
Food Food Food Additive INS Recommen Note
Categor Category (3) No. ded (6)
y System Name (4) Maximum
(1) (2) Level
(5)
ethyl ester
Natamycin 235 40 mg/kg 3, 80
(Pimaricin)
Neotame 961 33 mg/kg
Nisin 234 12 mg/kg
PHOSPHATES 9,000 mg/kg Insertion
of
Provisio
n

82
[33]

[This
amendm
ent shall
come
into force
on 1st
Septemb
er, 2023]
Ponceau 4R 124 100 mg/kg 3
RIBOFLAVINS 300 mg/kg
SACCHARINS 100 mg/kg
SORBATES 3,000 mg/kg 42
Sucralose 955 500 mg/kg
(Trichlorogalactos
ucrose)
Sunset yellow 110 100 mg/kg 3
FCF
1.6.6 Whey protein Acetic acid, 260 GMP
cheese glacial
 Table 1
Dairy products and analogues, excluding products of category 2.0
Food Food Food Additive INS Recommen Note
Categor Category (3) No. ded (6)
y System Name (4) Maximum
(1) (2) Level
(5)
Calcium 282 3,000 mg/kg 70
propionate
Citric acid 330 GMP
Glucono delta- 575 GMP
lactone
Lactic acid, L-, D- 270 GMP
and DL-
Malic acid, DL- 296 GMP
Natamycin 235 40 mg/kg 80,3
(Pimaricin)
Nisin 234 12 mg/kg
Propionic acid 280 3,000 mg/kg
SORBATES 3,000 mg/kg 70, 42
Sodium 281 3,000 mg/kg 70
propionate
1.7 Dairy based ASCORBYL 500 mg/kg 10, 2
desserts ESTERS
Acesulfame 950 350 mg/kg 188
potassium
75
[Omitted]
Allura red AC 129 100 mg/kg
Ammonium salts 442 5,000 mg/kg 231
of phosphatidic
acid
Aspartame 951 1,000 mg/kg 191
Aspartame- 962 350 mg/kg 113
acesulfame salt
BENZOATES 300 mg/kg 13
Butylated 320 200 mg/kg Only for
 Table 1
Dairy products and analogues, excluding products of category 2.0
Food Food Food Additive INS Recommen Note
Categor Category (3) No. ded (6)
y System Name (4) Maximum
(1) (2) Level
(5)
hydroxyanisole rasgulla
(BHA) dry
mixes
Brilliant blue FCF 133 100 mg/kg
CAROTENOID 100 mg/kg
S
CHLOROPHYL 500 mg/kg
LS AND
CHLOROPHYL
LIN, COPPER
COMPLEXES
Caramel III - 150c 2,000 mg/kg
ammonia caramel
Caramel IV - 150d 3,000 mg/kg
sulfite ammonia
caramel
beta-Carotenes, 160a(ii) 1,000 mg/kg
vegetable
Diacetyltartaric 472e 10,000
and fatty acid mg/kg
esters of glycerol
Fast green FCF 143 100 mg/kg 2
Grape skin extract 163(ii) 200 mg/kg 181
HYDROXYBEN 120 mg/kg 27
ZOATES,
PARA-
IRON OXIDES 100 mg/kg
Indigotine (Indigo 132 100 mg/kg
carmine)
Lauric arginate 243 200 mg/kg 170
 Table 1
Dairy products and analogues, excluding products of category 2.0
Food Food Food Additive INS Recommen Note
Categor Category (3) No. ded (6)
y System Name (4) Maximum
(1) (2) Level
(5)
ethyl ester
Neotame 961 100 mg/kg
PHOSPHATES 1,500 mg/kg
POLYSORBAT 3,000 mg/kg
ES
Ponceau 4R 124 100 mg/kg
Propyl gallate 310 90 mg/kg 15, 2
Propylene glycol 477 5,000 mg/kg
esters of fatty
acids
RIBOFLAVINS 300 mg/kg
SACCHARINS 100 mg/kg
SORBATES 1,000 mg/kg 42
Steviol glycosides 960 330 mg/kg 26
Sucralose 955 400 mg/kg
(Trichlorogalactos
ucrose)
Sucroglycerides 474 5,000 mg/kg
Sunset yellow 110 100 mg/kg
FCF
Propylene glycol 405 GMP
alginate
Polyoxyethylene 436 GMP
sorbitan tristearate
Poly glycerol 475 GMP
esters of fatty acid
Polyoxyethylene 432 GMP
sorbyton mono
Laureate
 Table 1
Dairy products and analogues, excluding products of category 2.0
Food Food Food Additive INS Recommen Note
Categor Category (3) No. ded (6)
y System Name (4) Maximum
(1) (2) Level
(5)
Polyoxyethylene 435 GMP
sorbyton
monosterate
Distarch glycerol 1411 GMP
Distarch glycerol 1432 GMP
acetylated
Distarch glycerol 1443 GMP
hydroxypropyl
Microcrystalline 460 (i) 10, 000
cellulose mg/kg
TARTRATES 1,000 mg/kg
Curcumin 100 100 mg/kg
Annatto 160 100 mg/kg
b(i), (ii)
Carmoisine 122 100 mg/kg
Erythrosine 127 50 mg/kg
Tartrazine 102 100 mg/kg
73
[TOCOPHERO 500 mg/kg XS243]
LS

1.8 Whey and

whey
products
excluding
whey cheeses
1.8.1 Liquid whey Benzoyl peroxide 928 100 mg/kg 74
and whey PHOSPHATES 880 mg/kg 33, 228
products
excluding
whey cheeses
 Table 1
Dairy products and analogues, excluding products of category 2.0
Food Food Food Additive INS Recommen Note
Categor Category (3) No. ded (6)
y System Name (4) Maximum
(1) (2) Level
(5)
52
1.8.2 [Dried whey Benzoyl peroxide 928 100 mg/kg 147
and whey Calcium 170(i) 10,000
products, carbonate mg/kg
excluding Calcium chloride 509 GMP
whey cheeses] Calcium 526 GMP
hydroxide
Calcium silicate 552 10,000
mg/kg
Hydroxypropyl 1442 10,000
distarch mg/kg
phosphate
Magnesium 504(i) 10,000
carbonate mg/kg
Magnesium oxide 530 10,000
mg/kg
Magnesium 553(i) 10,000
silicate, synthetic mg/kg
Microcrystalline 460(i) 10,000
cellulose mg/kg
(Cellulose gel)
PHOSPHATES 4,400 mg/kg 33
Potassium 501(i) GMP
carbonate
Potassium 508 GMP
chloride
Potassium 332(i) GMP
dihydrogen citrate
Potassium 501(ii) GMP
hydrogen
carbonate
 Table 1
Dairy products and analogues, excluding products of category 2.0
Food Food Food Additive INS Recommen Note
Categor Category (3) No. ded (6)
y System Name (4) Maximum
(1) (2) Level
(5)
Potassium 525 GMP
hydroxide
Powdered 460(ii) 10,000
cellulose mg/kg
Silicon dioxide, 551 10,000
amorphous mg/kg
Sodium 554 1,140 mg/kg 6
aluminosilicate
Sodium carbonate 500(i) GMP
Sodium 331(i) GMP
dihydrogen citrate
Sodium hydrogen 500(ii) GMP
carbonate
Sodium hydroxide 524 GMP
Sodium 500(iii) GMP
sesquicarbonate
Talc 553(iii) 10,000
mg/kg
Tripotassium 332(ii) GMP
citrate
Trisodium citrate 331(iii) GMP

Table 2
Fats and oils, and fat emulsions
Food Food
Recommended
Category Category Food Additive INS No Note
Maximum Level
System Name
Table 2
Fats and oils, and fat emulsions
Food Food
Recommended
Category Category Food Additive INS No Note
Maximum Level
System Name
2.0 Fats and oils,
and fat
emulsions
2.1 Fats and oils
essentially
free from
water
2.1.1 Butter oil, ASCORBYL
500 mg/kg 10,171
anhydrous ESTERS
milk fat and Butylated 320 175mg/kg 15,
ghee (no hydroxyanisole 171,
additives in (BHA) 133
case of ghee)
Butylated 321 75mg/kg 15,
hydroxytoluene 171,
(BHT) 133

15,
Propyl gallate 310 100 mg/kg 133,
171
311,
Gallate(octyl/
313, 100 mg/kg
ethyl/dodecyl )
312
Citric acid 330 GMP 171
69 69
2.1.2 [Vegetable [322
oils, fats and Lecithins (i), 322 GMP
bakery (ii)]
shortenings] Ascorbic acid 300 GMP
15,
Propyl gallate 310 200 mg/kg
130
52
[TOCOPHE GMP
ROLS
ASCORBYL 500mg/kg]
Table 2
Fats and oils, and fat emulsions
Food Food
Recommended
Category Category Food Additive INS No Note
Maximum Level
System Name
ESTERS
Butylated 320 200mg/kg 130,
hydroxyanisole 15
(BHA)

Butylated 321 200mg/kg 130,

hydroxytoluene 15
(BHT)

15,
Citric acid 330, GMP
277
15,
Tartric acid 334 GMP
277
Guaiac resin 314 1,000 mg/kg
15
TBHQ 319 200 mg/kg
,130
69
[331(i
Sodium citrate GMP
)]
Isopropyl
384 200 mg/kg
citrate mixture
69 Singl
[Citric and
y or in
fatty acid esters 472c 100 mg/kg
combi
of glycerol]
nation
Singl
Phosphoric y or in
338 100 mg/kg
acid combi
nation
Polydimethylsi
900a 10 mg/kg
loxane
beta-Carotenes,
160a(ii) 1,000 mg/kg
vegetable
CAROTENOI 25 mg/kg 232
Table 2
Fats and oils, and fat emulsions
Food Food
Recommended
Category Category Food Additive INS No Note
Maximum Level
System Name
DS
Diacetyltartaric
acid and fatty
472e 10,000 mg/kg
acid esters of
glycerol
POLYSORBA
5,000 mg/kg 102
TES
Propylene
glycol esters of 477 10,000 mg/kg
fatty acids

Stearyl citrate 484 GMP

THIODIPRO
200 mg/kg 46
PIONATES
69
[Lactic and
fatty acid esters 472b 10,000 mg/kg 408
of glycerol
Mono and
diglycerides of 471 GMP 408
fatty acids
Polyglycerol
esters of fatty 475 5,000 mg/kg 408]
acid
2.1.3 Lard, tallow, 322(i),
Lecithins GMP
fish oil, and (ii)
other animal Ascorbic acid 300 GMP
fats (edible
15,
fats) Propyl gallate 310 200 mg/kg
130
TOCOPHER
GMP
OLS
Amendment for substitution of highlighted provision
Recommended Maximum Level Note
(5) (6)
81[300 mg/kg 358]
[This amendment shall come into force on 1st August, 2023]
Table 2
Fats and oils, and fat emulsions
Food Food
Recommended
Category Category Food Additive INS No Note
Maximum Level
System Name

ASCORBYL
500 mg/kg 10
ESTERS
Butylated 320 200 mg/kg 130,
hydroxyanisole 15
(BHA)

Butylated 321 200 mg/kg 130,

hydroxytoluene 15
(BHT)

Citric acid 330 GMP

Tartric acid 334 GMP
Guaiac resin 314 1,000 mg/kg

TBHQ 319 200 mg/kg

15,130
Sodium citrate 331(iii) GMP
Phosphoric
338 100 mg/kg
acid
Dimethyl Singly
900a or in
polysiloxane
combi
nation
10 mg/kg
with
Silicon dioxide 551 silicon
dioxid
e
beta-Carotenes,
161a(ii) 1,000 mg/kg
vegetable
CAROTENOI
25 mg/kg
DS
Table 2
Fats and oils, and fat emulsions
Food Food
Recommended
Category Category Food Additive INS No Note
Maximum Level
System Name
Diacetyl
tartaric acid
and fatty acid 472e 10,000 mg/kg
esters of
glycerol
Fast green FCF 143 100 mg/kg
Indigotine 132 100 mg/kg
Isopropyl
384 200 mg/kg
citrate mixture
POLYSORBA
5,000 mg/kg 102
TES
Propylene
glycol esters of 477 10,000 mg/kg
fatty acids
Stearyl citrate 484 GMP
Sunset yellow
110 100 mg/kg
FCF
THIODIPRO
200 mg/kg 46
PIONATES
2.2 Fat emulsions
mainly of
type water-
in-oil
2.2.1 Butter Curcumin 100 100 mg/kg
(Butter and beta-Carotenes,
160a(ii) 600 mg/kg
Milk Fat) vegetable
160b(i),
Annatto 20 mg/kg 8
(ii)
CAROTENOI 146,
35 mg/kg
DS 291
Sodium
524
hydroxide
Table 2
Fats and oils, and fat emulsions
Food Food
Recommended
Category Category Food Additive INS No Note
Maximum Level
System Name
GMP
Calcium
526
hydroxide
PHOPHATES 880 mg/kg 33, 34
Sodium
500(i) GMP
carbonate
Sodium
hydrogen 500(ii) GMP
carbonate
69
2.2.2 [Fat 322(i),
Lecithins GMP
spreads, (ii)
dairy fat 15,
Propyl gallate 310 200 mg/kg
spreads and 130
blended Tocopherols 307a,b,c GMP
spreads
ASCORBYL
(margarine 500 mg/kg 10
ESTERS
and fat
Butylated 320 200mg/kg 130,
spreads)]
hydroxyanisole 15
(BHA)

Butylated 321 200mg/kg 130,

hydroxytoluene 15
(BHT)

Tartric acid 334 GMP

Guaiac resin 314 1,000 mg/kg
15,
TBHQ 319 200 mg/kg
130
Isopropyl
384 100 mg/kg
citrate mixture
Table 2
Fats and oils, and fat emulsions
Food Food
Recommended
Category Category Food Additive INS No Note
Maximum Level
System Name
Diacetyltartaric
and fatty acid
472e 10 g/kg
esters of
glycerol
1,2 -propylene
glycol esters of 477 20g/kg
fatty acids
52
[SORBITAN
ESTERS OF
10,000 mg/kg 359]
FATTY
ACIDS
Sucroglyceride
474 10,000mg/kg 102
s
69
SORBATES [1,000 mg/kg] 42
beta-Carotenes,
160a(ii) 1,000mg/kg
vegetable
Annatto 160b 20 mg/kg
Curcumin 100 5 mg/kg
CAROTENOI
35 mg/kg
DS
ETHYLENE
DIAMINE
69
TETRA [50 mg/kg] 21
ACETATES
(EDTA)
BENZOATES 1,000mg/kg 13
214,
Canthaxanthin 161g 15 mg/kg
215
Caramel III -
Ammonia 150c 500 mg/kg
caramel
Table 2
Fats and oils, and fat emulsions
Food Food
Recommended
Category Category Food Additive INS No Note
Maximum Level
System Name
Caramel IV-
Sulfite
150d 500 mg/kg 214
ammonia
caramel
HYDROXY
BENZOATES 300 mg/kg 27
, PARA
Lauric alginate 214,
243 200 mg/kg
ethyl ester 215
PHOSPHATE
2,200 mg/kg 33
S
Polydimethylsi
900a 10 mg/kg 152
loxane
POLYSORBA
5,000 mg/kg 102
TES
RIBOFLAVI
300 mg/kg
NS
Stearyl citrate 484 100 mg/kg 15
STEAROYL
481(i),
LACTYLATE 10,000 mg/kg
482(i)
S
Thermally
oxidized soya
bean oil
interacted with 479 5,000 mg/kg
mono- and
diglycerides of
fatty acids
THIODIPRO
200 mg/kg 46
PIONATES
52
[Sucrose 473a 10,000 mg/kg 348,
oligoesters, 360
Table 2
Fats and oils, and fat emulsions
Food Food
Recommended
Category Category Food Additive INS No Note
Maximum Level
System Name
Type I and
Type II
Sucrose esters 473 10,000 mg/kg 348,
of fatty acids 360
Poly glycerol 475 5,000 mg/kg 359]
esters of fatty
acid
2.3 Fat emulsions Acesulfame
950 1,000 mg/kg 188
mainly of potassium
type oil-in- ASCORBYL
500 mg/kg 10
water, ESTERS
including Aspartame 951 1,000 mg/kg 191
mixed and/or BENZOATES 1,000 mg/kg 13
flavoured Brilliant blue
133 100 mg/kg
products FCF
based on fat Butylated 320 200mg/kg 130,
emulsions hydroxyanisole 15
(BHA)

Butylated 321 200mg/kg 130,

hydroxytoluene 15
(BHT)

Canthaxanthhi
161g 15 mg/kg
n
Caramel III -
ammonia 150c 20,000 mg/kg
caramel
beta-Carotenes,
160a(ii) 1,000 mg/kg
vegetable
CAROTENOI
200 mg/kg
DS
Table 2
Fats and oils, and fat emulsions
Food Food
Recommended
Category Category Food Additive INS No Note
Maximum Level
System Name
Diacetyltartaric
and fatty acid
472e 10,000 mg/kg
esters of
glycerol
HYDROXYB
ENZOATES, 300 mg/kg 27
PARA -
Indigotine
(indigo 132 100 mg/kg
caramine)
Neotame 961 10 mg/kg
PHOSPHATE 2,200 mg/kg 33
S
POLYSORBA
5,000 mg/kg 102
TES
15,
Propyl gallate 310 200 mg/kg
130
Propylene
glycol esters of 477 30,000 mg/kg
fatty acids
RIBOFLAVI
300 mg/kg
NS
SORBATES 1,000 mg/kg 42
52
[Poly 475 20,000 mg/kg 363
glycerol esters
of fatty acid
Propylene 405 3,000 mg/kg
glycol alginate
STEAROYL 3,000 mg/kg
LACTYLATE
S
SORBITAN 5,000 mg/kg 363
Table 2
Fats and oils, and fat emulsions
Food Food
Recommended
Category Category Food Additive INS No Note
Maximum Level
System Name
ESTERS OF
FATTY
ACIDS
Sucrose esters 473 5,000 mg/kg 363,
of fatty acids 102]
Sucroglyceride
474 10,000 mg/kg 102
s
Tertiary
15,
butylhydroquin 319 200 mg/kg
130
one
2.4 Fat-based Propylene
405 10 g/kg
desserts glycol alginate
excluding Polyglycerol
dairy-based esters of fatty 475 10 g/kg
dessert acids
products of Polyoxethylene
food category sorbitian 432 10 g/kg
1.7 (frozen monolaureate
desserts/froze Polyoxethylene
n confections) sorbitian 436 10 g/kg
tristearate
Polyoxethylene
sorbitian 435 10 g/kg
monolstearate
Aspartame 951 1,000 mg/kg 191
Sucralose 955 400 mg/kg
Curcumin 100 100 mg/kg
beta-Carotenes,
160a(ii) 1,000 mg/kg
vegetable
RIBOFLAVI
300 mg/kg
NS
Annatto 160b 100 mg/kg
Table 2
Fats and oils, and fat emulsions
Food Food
Recommended
Category Category Food Additive INS No Note
Maximum Level
System Name
Beta apo -8-
160e
carotenal
Methyl ester of 100 mg/kg
beta apo- 8- 160f
carotenal
Caramel color -
ammonium
150d 3 g/kg
sulphite
process
TARTRATES 1 g/kg
Acesulfame
950 350 mg/kg 188
potassium
Allura red AC 129 100 mg/kg
ASCORBYL 304,
80 mg/kg 10
ESTERS 305
Aspartame-
962 350 mg/kg 113
acesulfame salt
BENZOATES 1,000 mg/kg 13
Brilliant blue
133 100 mg/kg
FCF
Butylated 320 200 mg/kg 130,
hydroxyanisole 15
(BHA)

Butylated 321 200 mg/kg 130,

hydroxytoluene 15
(BHT)

Canthaxanthin 161g 100 mg/kg

Caramel III -
ammonia 150c 20,000 mg/kg
caramel
CAROTENOI 150 mg/kg
Table 2
Fats and oils, and fat emulsions
Food Food
Recommended
Category Category Food Additive INS No Note
Maximum Level
System Name
DS
CHLOROPH
YLLS AND
CHLOROPH
500 mg/kg
YLLINS,
COPPER
COMPLEX
Diacetyltartaric
and fatty acid
472e 5,000 mg/kg
esters of
glycerol
Fast green FCF 143 100 mg/kg
Grape skin
163(ii) 200 mg/kg 181
estract
Indigotine
(indigo 132 100 mg/kg
caramine)
IRON
350 mg/kg
OXIDES
Neotame 961 100 mg/kg
PHOSPHATE 1,500 mg/kg 33
S
POLYSORBA
3,000 mg/kg 102
TES
Ponceau 4R 124 50 mg/kg
15,
Propyl gallate 310 200 mg/kg
130
Propylene
glycol esters of 477 40,000 mg/kg
fatty acids
SACCHARIN 100 mg/kg
Table 2
Fats and oils, and fat emulsions
Food Food
Recommended
Category Category Food Additive INS No Note
Maximum Level
System Name
S
SORBATES 1,000 mg/kg 42
Sucroglyceride
474 5,000 mg/kg
s
Sunset yellow
110 50 mg/kg
FCF
Tertiary
15,
butylhydroquin 319 200 mg/kg
130
one
2.4.1 Cocoa based Acesulfame
950 1,000 mg/kg 188
spreads potassium
including 75
[Omitted]
fillings
Aspartame 951 3,000 mg/kg 191
BENZOATES 1,500 mg/kg 13
15,
Propyl gallate 310 200 mg/kg
130
ACSCORBYL 10,
500 mg/kg
ESTERS 15,114
Mineral oil,
905d 2,000 mg/kg 3
high viscosity
Mineral oil,
medium and
905e 2,000 mg/kg 3
low viscosity,
class I
ETHYLENE
21
DIAMINE
50 mg/kg
TETRA
ACETATES
HYDROXYB
ENZOATES, 300 mg/kg 27
PARA-
Table 2
Fats and oils, and fat emulsions
Food Food
Recommended
Category Category Food Additive INS No Note
Maximum Level
System Name
Lauric arginate
243 200 mg/kg
ethyl ester
PHOSPHATE
880 mg/kg 33
S
POLYSORBA
1,000 mg/kg
TES
SACCHARIN 200 mg/kg
S
Sucralose
(Trichlorogalac 955 400 mg/kg 169
to sucrose)

Table 3
Edible ice, including sorbet
Food
Food
Categor Recommended
Category Food Additive INS No Notes
y Maximum level
Name
System
3.0 Edible ices, ASCORBYL
200 mg/kg 10,15
including ESTERS
sorbet (ice Acesulfame
950 800 mg/kg 188
candy) potassium
75
[Omitted]
Allura red AC 129 100 mg/kg
Aspartame 951 1,000 mg/kg 191
Brilliant blue
133 100 mg/kg
FCF
Butylated 320 200mg/kg 195, 15
hydroxyanisole
(BHA)
Table 3
Edible ice, including sorbet
Food
Food
Categor Recommended
Category Food Additive INS No Notes
y Maximum level
Name
System
Butylated 321 100mg/kg 195, 15
hydroxytoluene
(BHT)

CAROTENOI
200mg/kg
DS
CHLOROPH
YLLS AND
CHLOROPH
YLLINS, 500 mg/kg
COPPER
COMPLEXE
S
Caramel III -
ammonia 150c GMP
caramel
Caramel IV -
sulfite
150d 3,000 mg/kg
ammonia
caramel
beta-Carotenes,
160a(ii) 1,000 mg/kg
vegetable
Diacetyltartaric
and fatty acid
472e 1,000 mg/kg
esters of
glycerol
Fast green FCF 143 100 mg/kg
Grape skin
163(ii) 100 mg/kg 181
extract
IRON
300 mg/kg
OXIDES
Table 3
Edible ice, including sorbet
Food
Food
Categor Recommended
Category Food Additive INS No Notes
y Maximum level
Name
System
Indigotine
(Indigo 132 100 mg/kg
carmine)
Neotame 961 100 mg/kg
PHOSPHATE
7,500 mg/kg 33
S
POLYSORBA
1,000 mg/kg
TES
Ponceau 4R 124 100mg/kg
Propylene 52
[5,000
glycol esters of 477
mg/Kg]
fatty acids
RIBOFLAVI
500 mg/kg
NS
SACCHARIN
100 mg/kg
S
Sucralose
(Trichlorogalac 955 320 mg/kg
tosucrose)
Sucroglyceride
474 5,000 mg/kg 15 , 195
s
Sunset yellow
110 100 mg/kg
FCF
Tertiary
butylhydroquin 319 200 mg/kg
one (TBHQ)
Propylene
405 10,000 mg/kg
glycol alginate
Polyglycerol
esters of fattty 475 10,000 mg/kg
acids
Table 3
Edible ice, including sorbet
Food
Food
Categor Recommended
Category Food Additive INS No Notes
y Maximum level
Name
System
Polyoxyethylen
e sorbitan 432 10,000 mg/kg
monolaureate
Polyoxyethylen
e sorbitan 436 10,000 mg/kg
tristearate
Polyoxyethylen
e sorbitan 435 10,000 mg/kg
monostearate
Curcumin 100 100 mg/kg
Annatto 160b 100 mg/kg
Canthaxanthin 161g 100mg/kg
Carmoisine 122 100mg/kg
Erythrosine 127 50mg/kg
Tartrazine 102 100mg/kg
Indigotine
(Indigo 132 100mg/kg
carmine)
TARTRATES 1 g/kg
Steviol
960 170 mg/kg 26
glycosides
Table 4
Fruits and vegetables
Food Food Recommende
category Category Food Additive INS No d Maximum Note
System Name Level
4.0 Fruits and
vegetables
(including
mushrooms
and fungi,
roots and
tubers, pulses
and legumes
and aloe vera),
sea weeds,
nuts and seeds
4.1 Fruits
4.1.1 Fresh fruits No additives permitted
4.1.1.1 Untreated
No additives permitted
fresh fruits
4.1.1.2 Surface- Beeswax 901 GMP
treated fresh Candelilla wax 902 GMP
fruits Carnauba wax 903 GMP
Glycerol ester
445(iii) 110 mg/kg
of wood rosin
4
IRON OXIDE 1,000 mg/kg
Microcrystallin
905c(i) 50 mg/kg
e wax
ortho-
231
Phenylphenol 49
12 mg/kg
Sodium ortho-
232
phenylphenol
Polyethylene
1521 GMP
glycol
Polyvinylpyrro 1201 GMP
Table 4
Fruits and vegetables
Food Food Recommende
category Category Food Additive INS No d Maximum Note
System Name Level
lidone
SULFITES 30 mg/kg
Shellac,
904 GMP
bleached
Sucroglyceride
474 GMP
s
52
4.1.1.3 [Peeled or Calcium
302 GMP
cut minimally ascorbate
processed Carbon dioxide 290 GMP 59
fruits] Nitrogen 941 GMP 59
Nitrous oxide 942 GMP
Potassium
303 GMP
ascorbate
Sodium
301 GMP
ascorbate
Calcium
509
chloride,
Calcium lactate 327
Calcium 350 mg/kg
578
gluconate
Calcium
170(i)
carbonate
52
[Citric acid 330 GMP
Ascorbic acid 300 GMP
Potassium 501 GMP]
carbonate
4.1.2 Processed Carnauba wax 903 GMP
fruits SULFITES 500 mg/kg
4.1.2.1 Frozen fruits SULFITES 500 mg/kg 44, 155
4.1.2.2 Dried fruits, ASCORBYL 80 mg/kg 10
nuts and seeds ESTERS
Table 4
Fruits and vegetables
Food Food Recommende
category Category Food Additive INS No d Maximum Note
System Name Level
BENZOATES 800 mg/kg 13
ETHYLENE
DIAMINE
TETRA 265 mg/kg
21
ACETATES
(EDTA)
Diacetyltartaric
and fatty acid
472e 10,000 mg/kg
esters of
glycerol
HYDROXYB 800 mg/kg 27
ENZOATES,
PARA
Lauric arginate
243 200 mg/kg
ethyl ester
Mineral oil,
905d 5,000 mg/kg
high viscosity
Mineral oil,
medium
905e 5,000 mg/kg
viscosity, class
I
Calcium
341(i) 20,000 mg/kg
phosphate
Magnesium
343(ii) 20,000 mg/kg
phosphate
SORBATES 500 mg/kg 42
44, 135,
SULFITES 1,000 mg/kg
218
Tartaric acid, L 334 GMP
(+)
4.1.2.3 Fruit in Acesulfame
950 200 mg/kg 188
vinegar, oil, or potassium
Table 4
Fruits and vegetables
Food Food Recommende
category Category Food Additive INS No d Maximum Note
System Name Level
brine Aspartame 951 300 mg/kg 144, 191
BENZOATES 250 mg/kg 13
CAROTENOI
1,000 mg/kg
DS
CHLOROPH
YLLS and
CHLOROPH
YLLINS, 100 mg/kg
COPPER
COMPLEXE
S
Caramel III -
ammonia 150c 200 mg/kg
caramel
Caramel IV -
sulfite
150d 7,500 mg/kg
ammonia
caramel
beta-Carotenes,
160a(ii) 1,000 mg/kg
vegetable
Diacetyltartaric
and fatty acid
472e 1,000 mg/kg
esters of
glycerol
ETHYLENE
DIAMINE
TETRA 250 mg/kg 21
ACETATES
(EDTA)
Grape skin
163(ii) 1,500 mg/kg
extract
Table 4
Fruits and vegetables
Food Food Recommende
category Category Food Additive INS No d Maximum Note
System Name Level
HYDROXYB
ENZOATES, 250 mg/kg 27
PARA
Neotame 961 100 mg/kg
PHOSPHATE
2,200 mg/kg
S
Polydimethylsi
900a 10 mg/kg
loxane
SACCHARIN
160 mg/kg 144
S
SORBATES 1,000 mg/kg 42
SULFITES 100 mg/kg 44
Sucralose
(Trichlorogalac 955 180 mg/kg 144
tosucrose)
4.1.2.4 Canned or Acesulfame
950 350 mg/kg 188
bottled potassium
(pasteurized) Annatto 160b 200 mg/kg
fruit Aspartame 951 1,000 mg/kg 191
Aspartame-
962 350 mg/kg 113
acesulfame salt
Canthaxanthin 161g 200 mg/kg
Brilliant blue
133 200 mg/kg
FCF
Carmoisine 122 200 mg/kg
CAROTENOI
200 mg/kg
DS
CHLOROPH
YLLS AND
CHLOROPH 100 mg/kg
YLLINS,
COPPER
Table 4
Fruits and vegetables
Food Food Recommende
category Category Food Additive INS No d Maximum Note
System Name Level
COMPLEXE
S
Caramel III -
ammonia 150c 200 mg/kg
caramel
Caramel IV -
sulfite
150d 7,500 mg/kg
ammonia
caramel
Curcumin 100 200 mg/kg
beta-Carotenes,
160a(ii) 1,000 mg/kg
vegetable
Dimethyl
900a 10 mg/kg
polysiloxane
Erythrosine 127 100 mg/kg
Fast green FCF 143 200 mg/kg
Grape skin
163(ii) 1,500 mg/kg
extract
IRON 300 mg/kg
OXIDES
Indigotine
(Indigo 132 200 mg/kg
carmine)
Neotame 961 33 mg/kg
Ponceau 4R 124 200 mg/kg
RIBOFLAVI 300 mg/kg
NS
SACCHARIN
200 mg/kg
S
Stannous
512 20 mg/kg 43
chloride
Tartrazine 102 200 mg/kg
Table 4
Fruits and vegetables
Food Food Recommende
category Category Food Additive INS No d Maximum Note
System Name Level
Sunset yellow
110 200 mg/kg
FCF
Sucralose
(Trichlorogalac 955 400 mg/kg
tosucrose)
Steviol 960 100 mg/kg 26
glycosides
Saffron GMP
4.1.2.5 Jams, jellies, Acesulfame
950 1,000 mg/kg 188
marmalades potassium
75
[Omitted]
Allura red AC 129 100 mg/kg
Annatto 160b GMP
Aspartame 951 1,000 mg/kg 191
Aspartame-
962 1,000 mg/kg 113
acesulfame salt
Brilliant blue
133 200 mg/kg
FCF
BENZOATES 1,000 mg/kg 13
CAROTENOI 200 mg/kg
DS
CHLOROPH
YLLS AND
CHLOROPH
YLLINS, 200 mg/kg
COPPER
COMPLEXE
S
Canthaxanthin 161g 200 mg/kg
Caramel III -
150c 200 mg/kg
ammonia
Table 4
Fruits and vegetables
Food Food Recommende
category Category Food Additive INS No d Maximum Note
System Name Level
caramel
Caramel IV -
sulfite
150d 1,500 mg/kg
ammonia
caramel
Carmoisine 122 200 mg/kg
Carnauba wax 903 400 mg/kg
beta-Carotenes,
160a(ii) 1,000 mg/kg
vegetable
Curcumin 100 GMP
Dimethylpolysi
900a 10 mg/kg.
loxane
ETHYLENE
DIAMINE
TETRA 130 mg/kg 21
ACETATES
(EDTA)
Erythrosine 127 100 mg/kg
Fast green FCF 143 200 mg/kg
Grape skin
163(ii) 500 mg/kg
extract
HYDROXYB
ENZOATES 250 mg/kg 27
PARA-
IRON 200 mg/kg
OXIDES
Indigotine
(Indigo 132 200 mg/kg
carmine)
Neotame 961 70 mg/kg
Polydimethylsi 900a 30 mg/kg
Table 4
Fruits and vegetables
Food Food Recommende
category Category Food Additive INS No d Maximum Note
System Name Level
loxane
Ponceau 4R 124 200 mg/kg
RIBOFLAVI
200 mg/kg
NS
SACCHARIN
200 mg/kg
S
SORBATES 1,000 mg/kg 42
SULFITES 100 mg/kg 44
Steviol
960 360 mg/kg 26
glycosides
Sucralose
(Trichlorogalac 955 400 mg/kg
tosucrose)
Tartaric acid, L
334 GMP
(+)
Tartrazine 102
Sunset yellow 200 mg/kg
110
FCF
4.1.2.6 Fruit-based Annatto 160b GMP
spreads (e.g. Aspartame 951 1,000 mg/kg 191
chutney) BENZOATES 250 mg/kg 13
excluding Brilliant blue
133 100 mg/kg
products of FCF
food category CAROTENOI
500 mg/kg
4.1.2.5 DS
CHLOROPH
YLLS AND
CHLOROPH
150 mg/kg
YLLIN,COPP
ER
COMPLEXE
Table 4
Fruits and vegetables
Food Food Recommende
category Category Food Additive INS No d Maximum Note
System Name Level
S
Canthaxanthin 161g 15 mg/kg
Caramel III -
ammonia 150c 500 mg/kg
caramel
Caramel IV -
sulfite
150d 500 mg/kg
ammonia
caramel
beta-Carotenes,
160a(ii) 500 mg/kg
vegetable
Curcumin 100 GMP
Diacetyltartaric
and fatty acid
472e 5,000 mg/kg
esters of
glycerol
ETHYLENE
DIAMINE
TETRA 100 mg/kg 21
ACETATES
(EDTA)
Fast green FCF 143 100 mg/kg
Grape skin
163(ii) 500 mg/kg
extract
HYDROXYB 1,000 mg/kg 27
ENZOATE
PARA-
IRON
500 mg/kg
OXIDES
Indigotine
132 100 mg/kg
(Indigo
Table 4
Fruits and vegetables
Food Food Recommende
category Category Food Additive INS No d Maximum Note
System Name Level
carmine)
Neotame 961 70 mg/kg
PHOSPHATE
1,100 mg/kg 33
S
Polydimethylsi
900a 10 mg/kg
loxane
Ponceau 4R 124 100 mg/kg
Propylene
405 GMP
glycol alginate
RIBOFLAVI
500 mg/kg
NS
SACCHARIN
200 mg/kg
S
SORBATES 1,000 mg/kg 42
Sucralose
(Trichlorogalac 955 400 mg/kg
tosucrose)
Tartaric acid, L
334 GMP
(+)
Ascorbyl
304 200 mg/kg
Palmitate
Sunset yellow
110 100 mg/kg
FCF
TBHQ 319 200 mg/kg
TOCOPHER
GMP
OLS
Steviol 960 330 mg/kg 26
glycosides
Acesulfame
950 500 mg/kg 188
potassium
4.1.2.7 Candied / Allura red AC 129 100 mg/kg
glazed / Annatto 160b 200 mg/kg
Table 4
Fruits and vegetables
Food Food Recommende
category Category Food Additive INS No d Maximum Note
System Name Level
crystallised Aspartame 951 2,000 mg/kg 191
fruit including BENZOATES 1,000 mg/kg 13
murrabba* Brilliant blue
133 200 mg/kg
FCF
Canthaxanthin 161g 200 mg/kg
CAROTENOI
200 mg/kg
DS
CHLOROPH
YLLS AND
CHLOROPH
YLLINS, 250 mg/kg
COPPER
COMPLEXE
S
Caramel III -
ammonia 150c 200 mg/kg
caramel
Caramel IV -
sulfite
150d 7,500 mg/kg
ammonia
caramel
beta-Carotenes,
160a(ii) 1,000 mg/kg
vegetable
Curcumin 100 200 mg/kg
Diacetyltartaric
and fatty acid
472e 1,000 mg/kg
esters of
glycerol
Erythrosine 127 100 mg/kg
Fast green FCF 143 200 mg/kg
Grape skin
163(ii) 1,000 mg/kg
extract
Table 4
Fruits and vegetables
Food Food Recommende
category Category Food Additive INS No d Maximum Note
System Name Level
HYDROXYB
ENZOATES 1,000 mg/kg 27
PARA
IRON
250 mg/kg
OXIDES
Indigotine
(Indigo 132 200 mg/kg
carmine)
Neotame 961 65 mg/kg
PHOSPHATE
10 mg/kg 33
S
Ponceau 4R 124 200 mg/kg
RIBOFLAVI
300 mg/kg
NS
SORBATES 500 mg/kg 42
100 mg/kg and
SULFITES 40 mg/kg (for 44
murabba)
Sucralose
(Trichlorogalac 955 800 mg/kg
tosucrose)
Sunset yellow
110 200 mg/kg
FCF
Tartrazine 102 200 mg/kg
Acesulfame 950 500 mg/kg 188
potassium
Tartaric acid 334 GMP
*No sweeteners and colours permitted in murrabba
4.1.2.8 Fruit Acesulfame
950 350 mg/kg 188
preparations, potassium
Table 4
Fruits and vegetables
Food Food Recommende
category Category Food Additive INS No d Maximum Note
System Name Level
including fruit Allura red AC 129 100 mg/kg
pulp, purees,
Aspartame-
fruit toppings 962 350 mg/kg 113
acesulfame salt
and coconut
milk Aspartame 951 1,000 mg/kg 191
160b(i),
Annatto GMP
(ii)
BENZOATES 1,000 mg/kg 13
Brilliant blue
133 100 mg/kg
FCF
CAROTENOI
100 mg/kg
DS
CHLOROPH
YLLS AND
CHLOROPH
YLLINS, 100 mg/kg
COPPER
COMPLEXE
S
beta-Carotenes,
160a(ii) 100 mg/kg 182
vegetable
Caramel III -
ammonia 150c 7,500 mg/kg
caramel
Caramel IV -
sulfite
150d 7,500 mg/kg
ammonia
caramel
Curcumin 100 GMP
Diacetyltartaric
472e 2,500 mg/kg
and fatty acid
Table 4
Fruits and vegetables
Food Food Recommende
category Category Food Additive INS No d Maximum Note
System Name Level
esters of
glycerol
Fast green FCF 143 100 mg/kg
Grape skin
163(ii) 500 mg/kg
extract
HYDROXYB
ENZOATES 800 mg/kg 27
PARA-
Indigotine
(Indigo 132 100 mg/kg
carmine)
Neotame 961 100 mg/kg
PHOSPHATE
350 mg/kg 33
S
Paprika
160c(i) GMP
oleoresin
SORBATES 1,000 mg/kg 42
Ponceau 4R 124 50 mg/kg
Propylene
glycol esters of 477 40,000 mg/kg
fatty acids
RIBOFLAVI
300 mg/kg
NS
SACCHARIN
200 mg/kg
S
SORBATES 1,000 mg/kg 42
POLYSORBA
1,000 mg/kg 154
TES
SULFITES 100 mg/kg 206, 44
Steviol 960 330 mg/kg 26
glycosides
Table 4
Fruits and vegetables
Food Food Recommende
category Category Food Additive INS No d Maximum Note
System Name Level
Sucralose
(Trichlorogalac 955 400 mg/kg
tosucrose)
Sunset yellow 110 100 mg/kg
FCF
52[SORBITA 5,000 mg/kg XS314R,
N ESTERS XS240
OF FATTY
ACIDS
Sucrose esters 473 1,500 mg/kg 348,
of fatty acids XS314R]
4.1.2.9 Fruit-based Tartaric acid, L
334 GMP
desserts (+)
including ASCORBYL
500 mg/kg 2, 10
fruit- ESTERS
flavoured Acesulfame
950 350 mg/kg 188
water-based potassium
desserts Allura red AC 129 100 mg/kg
Aspartame 951 1,000 mg/kg 191
Aspartame-
962 350 mg/kg 113
acesulfame salt
Brilliant blue 133 100 mg/kg
FCF
CAROTENOI
150 mg/kg
DS
CHLOROPH
YLLS AND
CHLOROPH
YLLINS, 150 mg/kg
COPPER
COMPLEXE
S
Table 4
Fruits and vegetables
Food Food Recommende
category Category Food Additive INS No d Maximum Note
System Name Level
Canthaxanthin 161g 15 mg/kg
Caramel III -
ammonia 150c 200 mg/kg
caramel
Caramel IV -
sulfite
150d 7,500 mg/kg
ammonia
caramel
beta-Carotenes,
160a(ii) 1,000 mg/kg
vegetable
Diacetyltartaric
and fatty acid
472e 2,500 mg/kg
esters of
glycerol
Fast green FCF 143 100 mg/kg
Grape skin
163(ii) 500 mg/kg
extract
HYDROXYB
ENZOATES 800 mg/kg 27
PARA-
IRON
200 mg/kg
OXIDES
Indigotine
(Indigo 132 100 mg/kg
carmine)
Neotame 961 100 mg/kg
PHOSPAHTE 1,500 mg/kg 33
S
SORBATES 3,000 mg/kg
Polydimethylsi
900a 110 mg/kg
loxane
Table 4
Fruits and vegetables
Food Food Recommende
category Category Food Additive INS No d Maximum Note
System Name Level
Ponceau 4R 124 50 mg/kg
Propyl gallate 310 90 mg/kg 2, 15
Propylene
glycol esters of 477 40,000 mg/kg
fatty acids
RIBOFLAVI
300 mg/kg
NS
SACCHARIN
100 mg/kg
S
SORBATES 1,000 mg/kg 42
SULFITES 100 mg/kg 44
Sucralose
(Trichlorogalac 955 400 mg/kg
tosucrose)
Sucroglyceride 5,000 mg/kg
474
s
Sunset yellow
110 50 mg/kg
FCF
Steviol 960 350 mg/kg 26
glycoside
4.1.2.10 Fermented Acesulfame
950 350 mg/kg
fruit products potassium 188
Aspartame 951 1,000 mg/kg 191
BENZOATES 1,000 mg/kg 13
CAROTENOI
500 mg/kg
DS
CHLOROPH
YLLS AND
CHLOROPH 100 mg/kg
YLLINSCOP
PER
Table 4
Fruits and vegetables
Food Food Recommende
category Category Food Additive INS No d Maximum Note
System Name Level
COMPLEXE
S
beta-Carotenes,
160a(ii) 200 mg/kg
vegetable
Diacetyltartaric
and fatty acid
472e 2,500 mg/kg
esters of
glycerol
ETHYLENE
DIAMINE
TETRA 250 mg/kg 21
ACETATES
(EDTA)
Grape skin
163(ii) 500 mg/kg
extract
HYDROXYB
ENZOATES, 800 mg/kg 27
PARA-
Neotame 961 65 mg/kg
PHOSPHATE
2,200 mg/kg 33
S
RIBOFLAVI
500 mg/kg
NS
Polydimethysil
900a 10 mg/kg
oxane
SACCHARIN
160 mg/kg
S
SORBATES 1,000 mg/kg 42

SULFITES 100 mg/kg 44

Table 4
Fruits and vegetables
Food Food Recommende
category Category Food Additive INS No d Maximum Note
System Name Level
Steviol
960 115 mg/kg 26
glycosides
Sucralose
(Trichlorogalac 955 150 mg/kg
tosucrose)
4.1.2.11 Fruit fillings Acesulfame
950 350 mg/kg 188
for pastries potassium
Allura red AC 129 100 mg/kg
Aspartame 951 1,000 mg/kg 191
BENZOATES 1,000 mg/kg 13
Brilliant blue 133 100 mg/kg
FCF
CAROTENOI 500 mg/kg
DS
CHLOROPH
YLLS AND
CHLOROPH
YLLINS, 100 mg/kg
COPPER
COMPLEXE
S
Canthaxanthin 161g 15 mg/kg
Caramel III -
ammonia 150c 7,500 mg/kg
caramel
Caramel IV -
sulfite
150d 7,500 mg/kg
ammonia
caramel
beta-Carotenes,
160a(ii) 100 mg/kg
vegetable
Table 4
Fruits and vegetables
Food Food Recommende
category Category Food Additive INS No d Maximum Note
System Name Level
ETHYLENE
DIAMINE
TETRA 650 mg/kg 21
ACETATES
(EDTA)
Fast green FCF 143 100 mg/kg
Grape skin
163(ii) 500 mg/kg
extract
HYDROXYB
ENZOATES 800 mg/kg 27
PARA-
Indigotine
(Indigo 132 100 mg/kg
carmine)
Lauric arginate
243 200 mg/kg
ethyl ester
Neotame 961 100 mg/kg
PHOSPHATE
1,500 mg/kg 33
S
SORBATES 3,000 mg/kg
Ponceau 4R 124 50 mg/kg
Propylene
glycol esters of 477 40,000 mg/kg
fatty acids
RIBOFLAVI
300 mg/kg
NS
SORBATES 1,000 mg/kg 42
SULFITES 100 mg/kg 44

Sucralose 955 400 mg/kg

(Trichlorogalac
Table 4
Fruits and vegetables
Food Food Recommende
category Category Food Additive INS No d Maximum Note
System Name Level
tosucrose)

Sunset yellow 110 100 mg/kg

FCF
Steviol 960 330 mg/kg 26
glycoside
4.1.2.12 Cooked fruit Acesulfame 950 500 mg/kg 188
potassium
Aspartame 951 1,000 mg/kg 191
BENZOATES 1,000 mg/kg 13

CHLOROPH 100 mg/kg

YLLS AND
CHLOROPH
YLLINS,
COPPER
COMPLEXE
S
Neotame 961 65 mg/kg
SORBATES 1,200 mg/kg 42
Sucralose 955 150 mg/kg
(Trichlorogalac
tosucrose)
4.2 Vegetables,
sea weeds,
nuts and seeds
4.2.1 Fresh
vegetables, sea No additives permitted
weeds, nuts
and seeds
Table 4
Fruits and vegetables
Food Food Recommende
category Category Food Additive INS No d Maximum Note
System Name Level
4.2.1.1 Untreated
fresh
vegetables
((including
mushrooms
and fungi,
roots and
tubers, fresh No additives permitted
pulses and
legumes
(including
soybean), and
aloe vera) sea
weeds, nuts
and seeds))
4.2.1.2 Surface
Candelilla wax 902 GMP 79
treated fresh
vegetables Beeswax 901 GMP 79
(including Carnauba wax 903 GMP 79
mushrooms Glycerol ester
445(iii) 110 mg/kg
and fungi, of wood rosin
roots and Lauric arginate
243 200 mg/kg
tubers, fresh ethyl ester
pulses and Microcrystallin
905c(i) 50 mg/kg
legumes, and e wax
aloe vera) sea PHOSPHATE 1,760 mg/kg 33
weeds, nuts S
and seeds Shellac, 904 GMP 79
bleached
52
4.2.1.3 [Peeled, cut Lauric arginate 243 200 mg/kg
or shredded ethyl ester
Table 4
Fruits and vegetables
Food Food Recommende
category Category Food Additive INS No d Maximum Note
System Name Level
minimally PHOSPHATE 5,600 mg/kg 33,76
processed S
vegetables Sodium
301 GMP
[(including ascorbate
mushrooms 44,76,13
SULFITES 50 mg/kg
and fungi, 6
roots and Calcium
509
tubers, fresh chloride
pulses and Calcium lactate 327
legumes, and Calcium 350 mg/kg
aloe vera) sea 578
gluconate
weeds, nuts Calcium
and seeds)]] 170(i)
carbonate
52
[Citric acid 330 GMP
Ascorbic acid 300 GMP
Calcium 302 GMP
ascorbate
Potassium 501 GMP]
carbonate
4.2.2 Processed Acetic acid, 260 GMP
vegetables glacial
(including Caramel IV - 150d 50,000 mg/kg 92
mushrooms Sulfite
and fungi, Ammonia
roots and Caramel
tubers, pulses Ascorbic acid, 300 GMP 110
and legumes, L-
and aloe vera) Citric acid 330 GMP 242, 262,
sea weeds, 264, 265
nuts and seeds ETHYLENE 100 mg/kg 21, 110
DIAMINE
TETRA
Table 4
Fruits and vegetables
Food Food Recommende
category Category Food Additive INS No d Maximum Note
System Name Level
ACETATES
(EDTA)
Lactic acid, L-, 270 GMP 262, 264
D- and DL-
Malic acid, dl- 296 GMP 265
PHOSPHATE 5,000 mg/kg 33, 76
S
Polydimethylsi 900a 10 mg/kg 15
loxane
SULFITES 50 mg/kg 44, 76,
136, 137
4.2.2.1 Frozen Ascorbic acid, 300 GMP 110
vegetables L-
(including Citric acid 330 GMP 242, 262,
mushrooms 264, 265
and fungi, ETHYLENE 100 mg/kg 21, 110
roots and DIAMINE
tubers, TETRA
pulses and ACETATES
legumes, and (EDTA)
aloe vera) sea Lactic acid, L-, 270 GMP 262, 264
weeds, nuts D- and DL-
and seeds Malic acid, dl- 296 GMP 265

PHOSPHATE 5,000 mg/kg 33, 76

S
Polydimethylsi 900a 10 mg/kg 15
loxane
SULFITES 50 mg/kg 44, 76,
136, 137
52
[Calcium 509 GMP 323
chloride
Table 4
Fruits and vegetables
Food Food Recommende
category Category Food Additive INS No d Maximum Note
System Name Level
Calcium 516 GMP 323]
sulphate
4.2.2.2 Dried ASCORBYL 80 mg/kg 10
vegetables ESTERS
(including
mushrooms
and fungi, BENZOATES 1,000 mg/kg 13
roots and Butylated 320 200 mg/kg 196, 15,
tubers, hydroxyanisole 76
pulses and (BHA)
legumes, and Butylated 321 200 mg/kg 196, 15,
aloe vera) sea hydroxytoluene 76
weeds, nuts (BHT)
and seeds
Canthaxanthin 161g 10 mg/kg
Diacetyltartaric 472e 10,000 mg/kg
and fatty acid
esters of
glycerols
ETHYLENE 800 mg/kg 21, 64,
DIAMINE 297
TETRA
ACETATES
(EDTA)
PHOSPHATE 5,000 mg/kg 33, 76
S
Propyl gallate 310 50 mg/kg 15,
76,196
SULFITES 500 mg/kg 44, 105
4.2.2.3 Vegetables Allura red AC 129 100 mg/kg
(including
mushrooms Acesulfame 950 200 mg/kg 144, 188
Table 4
Fruits and vegetables
Food Food Recommende
category Category Food Additive INS No d Maximum Note
System Name Level
and fungi, potassium
roots and
Aluminium 523 520 mg/kg 6,
tubers, fresh
ammonium 245,296
pulses and
sulfate
legumes, and
Aspartame 951 300 mg/kg 144, 191
aloe vera) sea
Aspartame- 962 200 mg/kg 113
weeds in
acesulfame salt
vinegar, oil,
BENZOATES 2,000 mg/kg 13
brine or
Brilliant blue 133 100 mg/kg
soybean sauce
FCF
Caramel III -
ammonia 150c 500 mg/kg
caramel
beta -
Carotenes, , 160a(ii) 1,320 mg/kg
vegetable
CAROTENOI
50 mg/kg
DS
Diacetyltartaric
and fatty acid
472e 2,500 mg/kg
esters of
glycerols
ETHYLENE
DIAMINE
TETRA 250 mg/kg 21
ACETATES
(EDTA)
Fast green FCF 143 100 mg/kg
Grape skin
163(ii) 100 mg/kg 179, 181
extract
HYDROXYB 1,000 mg/kg 27
Table 4
Fruits and vegetables
Food Food Recommende
category Category Food Additive INS No d Maximum Note
System Name Level
ENZOATES,
PARA-
Indigotine
(indigo 132 100 mg/kg
carmine)
Lauric arginate
243 200 mg/kg
ethyl ester
Neotame 961 10 mg/kg 144
PHOSPHATE 2,200 mg/kg 33
S
Polydimethylsi 900a 10 mg/kg
loxane
RIBOFLAVI 500 mg/kg
NS
SACCHARIN 160 mg/kg 144
S
SORBATES 1000 mg/kg 42
Sucralose
(trichlorogalact 955 400 mg/kg
osucrose)
SULFITES 100 mg/kg 44

52
[Ferrous 579 150 mg/kg 48,23
gluconate
Ferrous lactate 585 150 mg/kg 48,23]
4.2.2.4 Canned or Acesulfame
950 200 mg/kg 188
bottled potassium
(pasteurised) Allura red AC 129 200 mg/kg
or retort Acesulfame
950 350 mg/kg 188
pouched potassium
vegetables Aspartame 951 1,000 mg/kg 191
(including Brilliant blue 133 200 mg/kg
Table 4
Fruits and vegetables
Food Food Recommende
category Category Food Additive INS No d Maximum Note
System Name Level
mushrooms FCF
and fungi, Caramel III -
roots and ammonia 150c 200 mg/kg
tubers, fresh caramel
pulses and beta-Carotenes,
160a(ii) 200 mg/kg
legumes, and vegetable
aloe vera) sea CAROTENOI
200 mg/kg
weeds DS
ETHYLENE
DIAMINE
TETRA 365 mg/kg 21
ACETATES
(EDTA)
Fast green FCF 143 200 mg/kg
Neotame 961 33 mg/kg
PHOSPHATE
2,200 mg/kg 33
S
Polydimethylsi
900a 10 mg/kg
loxane
SACCHARIN
160 mg/kg 144
S
Ascorbic acid GMP
Stannous
512 25 mg/kg 43
chloride
Steviol
960 70 mg/kg 26
glycosides
Sucralose
(trichlorogalact 955 580 mg/kg
osucrose)
SULFITES 50 mg/kg 44
4.2.2.5 Vegetables Aspartame 951 1,000 mg/kg 191
Table 4
Fruits and vegetables
Food Food Recommende
category Category Food Additive INS No d Maximum Note
System Name Level
(including
mushrooms Acesulfame 950 1,000 mg/kg 188
and fungi, potassium
roots and BENZOATES 1,000 mg/kg 13
tubers, pulses Caramel III - 150c 50,000 mg/kg
and legumes, ammonia
and aloe vera) caramel
sea weeds, beta-Carotenes, 160a(ii) 1,000 mg/kg
nuts and vegetable
seeds, purees CAROTENOI 50 mg/kg
and spreads DS
(peanut CHLOROPH 100 mg/kg 62
butter) YLLS AND
CHLOROPH
YLINS,COPP
ER
COMPLEXE
S
ETHYLENE 250 mg/kg 21
DIAMINE
TETRA
ACETATES
(EDTA)
Grape skin 163(ii) 100 mg/kg 179, 181
extract
HYDROXYB 1,000 mg/kg 27
ENZOATES,
PARA-
Neotame 961 33 mg/kg
PHOSPHATE 2,200 mg/kg 33, 76
S
Polydimethylsi 900a 10 mg/kg
Table 4
Fruits and vegetables
Food Food Recommende
category Category Food Additive INS No d Maximum Note
System Name Level
loxane
SACCHARIN 160 mg/kg
S
SORBATES 1,000 mg/kg 42
Steviol 960 330 mg/kg 26
glycosides
Sucralose 955 400 mg/kg 169
(trichlorogalact
osucrose)
SULFITES 500 mg/kg 44, 138
4.2.2.6 Vegetables Allura red AC 129 100 mg/kg 92
(including Acesulfame 950 350 mg/kg 188
mushrooms potassium
and fungi, Aspartame 951 1,000 mg/kg 191
roots and Aspartame- 962 350 mg/kg 113
tubers, acesulfame salt
pulses and BENZOATES 3,000 mg/kg 13
legumes, and Brilliant blue 133 100 mg/kg 92
aloe vera) sea FCF
weeds, nuts Caramel III - 150c 50,000 mg/kg
and seeds- ammonia
pulps and caramel
preparations beta - 160a(ii) 1,000 mg/kg 92
(e.g vegetable Carotenes,
desserts and vegetable
sauces, CAROTENOI 50 mg/kg 92
candied DS
vegetables) Chlorophylls 100 mg/kg 62, 92
other than And
food category Chlorophylins
4.2.2.5 ,Copper
Table 4
Fruits and vegetables
Food Food Recommende
category Category Food Additive INS No d Maximum Note
System Name Level
Complexes

Diacetyltartaric
and fatty acid
472e 2,500 mg/kg
esters of
glycerols
ETHYLENE
DIAMINE
TETRA 80 mg/kg 21
ACETATES
(EDTA)
Grape skin
163(ii) 100 mg/kg 92, 181
extract
HYDROXYB
ENZOATES 1,000 mg/kg 27
PARA-
Indigotine
(indigo 132 100 mg/kg 92
carmine)
Neotame 961 33 mg/kg
PHOSPHATE 2,200 mg/kg 33
S
Polydimethylsi
900a 50 mg/kg
loxane
POLYSORBA
3,000 mg/kg
TES
Propylene
glycol esters of 477 5,000 mg/kg
fatty acids
RIBOFLAVI
300 mg/kg 92
NS
SACCHARIN 200 mg/kg
Table 4
Fruits and vegetables
Food Food Recommende
category Category Food Additive INS No d Maximum Note
System Name Level
S
SORBATES 1,000 mg/kg 42
Steviol
960 165 mg/kg 26
glycosides
Sucralose
(trichlorogalact 955 400 mg/kg
osucrose)
Sucroglyceride
474 5,000 mg/kg
s
SULFITES 300 mg/kg 44, 205
Sunset yellow
110 50 mg/kg 92
FCF
4.2.2.7 Fermented Aspartame 951 2,500 mg/kg 191
vegetables(incl
uding Acesulfame
950 1,000 mg/kg 188
mushrooms Potassium
and fungi, BENZOATES 1,000 mg/kg 13
roots and Brilliant blue
133 100 mg/kg 92
tubers, pulses FCF
and legumes, CAROTENOI 50 mg/kg 92
and aloe vera) DS
and seaweed Calcium 5'-
634 GMP 279
products, ribonucleotides
excluding Calcium
170(i) GMP 279
fermented carbonate
soybean Calcium
509 GMP 279
products of chloride
food Calcium lactate 327 10,000 mg/kg
categories Calcium
170 GMP
6.8.6, 6.8.7, carbonate
12.9.1, 12.9.2.1 Calcium
227 500 mg/kg
and 12.9.2.3 bisulphite
Table 4
Fruits and vegetables
Food Food Recommende
category Category Food Additive INS No d Maximum Note
System Name Level
Citric acid 330 GMP
CHLOROPH
YLLS AND
CHLOROPH
YLLINS, 100 mg/kg 62
COPPER
COMPLEXE
S
Caramel III -
ammonia 150c 50,000 mg/kg
caramel
beta-Carotenes,
160a(ii) 1,000 mg/kg
vegetable
Diacetyltartaric
and fatty acid
472e 2,500 mg/kg
esters of
glycerol
ETHYLENE
DIAMINE
TETRA 250 mg/kg 21
ACETATES
(EDTA)
Erythrosine 127 30 mg/kg
Fast green FCF 143 100 mg/kg
Grape skin
163(ii) 100 mg/kg 181
extract
HYDROXYB
ENZOATES 300 mg/kg 27
PARA-
Indigotine
(Indigo 132 100 mg/kg
carmine)
Table 4
Fruits and vegetables
Food Food Recommende
category Category Food Additive INS No d Maximum Note
System Name Level
Malic acid 296 GMP
Neotame 961 33 mg/kg
PHOSPHATE
2,200 mg/kg 33
S
Polydimethylsi
900a 10 mg/kg
loxane
Ponceau 4R 124 100 mg/kg
RIBOFLAVI
500 mg/kg
NS
SACCHARIN
200 mg/kg
S
SORBATES 1,000 mg/kg 42
SULFITES 500 mg/kg 44
Sucralose
(Trichlorogalac 955 580 mg/kg
tosucrose)
Sunset yellow
110 100 mg/kg 92
FCF
Steviol
960 200 mg/kg 26
glycoside
4.2.2.8 Cooked or Aspartame 951 1,000 mg/kg
fried Benzoates 1,000 mg/kg 13
vegetables L-Tartaric acid 334 GMP
(including Chlorophylls
mushrooms and
and fungi, Chlorophyllin 100 mg/kg
roots and s, copper
tubers, pulses complexes
and legumes, Caramel III -
and aloe vera), ammonia 150c 50,000 mg/kg
and seaweeds caramel
Table 4
Fruits and vegetables
Food Food Recommende
category Category Food Additive INS No d Maximum Note
System Name Level
Curcumin 100 GMP
Diacetyltartaric
and fatty acid
472e 2,500 mg/kg
esters of
glycerol
ETHYLENE
DIAMINE
TETRA 250 mg/kg 21
ACETATES
(EDTA)
Neotame 961 33 mg/Kg
PHOSPHATE 2,200 mg/kg 33, 76
S
SACCHARIN 160 mg/kg 144
S
SORBATES 1,000 mg/kg 42,221
Sucralose 955 150 mg/kg 141
(Trichlorogalac
tosucrose)
Steviol 960 40 mg/kg 26
glycoside
Table 5
Confectionary
Food Food Category Food Additive INS Recommended Note
Categor Name Numb Maximum level
y er
System
5.0 Confectionery ASCORBYL 500 mg/kg 10,
ESTERS 15,114

Mineral oil, 905e 2,000 mg/kg 3

medium
viscosity
Polydimethylsi 900a 10 mg/kg
loxane
52
5.1 [Cocoa Mineral oil, 905d 2,000 mg/kg 3
products and high viscosity
chocolate Propyl gallate 310 200 mg/kg 15, 130
products
including
imitations and
chocolate
substitutes]
5.1.1 Cocoa mixes Acesulfame 950 350 mg/kg 188
(powders) and potassium
cocoa Ammonium 442 GMP 97
mass/cake salts of
phosphatidic
acid
Aspartame 951 3,000 mg/kg 191
BENZOATES 15,00 mg/kg
SORBATES 1,500 mg/kg
PHOSPHAT 1,100 mg/kg 33
ES
Propylene 477 5,000 mg/kg 97
glycol esters of
fatty acids
SACCHARIN 100 mg/kg 97
 S
Sucrose esters 473 10 g/kg
of fatty acids
Sucralose 955 580 mg/kg 97
(Trichlorogala
ctosucrose)
L-Tartaric acid 334 5 g/kg
52
[Polyglycerol 475 5,000 mg/kg XS141,
esters of fatty 97
acid
Polyglycerol 476 5,000 mg/kg XS141,
esters of 97
interesterified
ricinoleic acid
SORBITAN 2,000 mg/kg XS141,
ESTERS OF 97, 123]
FATTY
ACIDS
5.1.2 Cocoa mixes Caramel III - 150c 50,000 mg/kg
(syrups) ammonia
caramel
Caramel IV - 150d 50,000 mg/kg
sulfite
ammonia
caramel
Acesulfame 950 350 mg/kg 97,188
potassium
75
[Omitted]
Aspartame 951 1,000 mg/kg 191
Neotame 961 33 mg/kg 97
POLYSORB 500 mg/kg
ATES
SACCHARIN 80 mg/kg 97
S
SORBATES 1,000 mg/kg 42
Sucralose 955 400 mg/kg 97
 (Trichlorogala
ctosucrose)
52
[TARTRAT 2,000 mg/kg 45
ES
TOCOPHER 500 mg/kg 15]
OLS
5.1.3 Cocoa and Acesulfame 950 1,000 mg/kg 188
chocolate potassium
products Annatto 160b(i 100 mg/kg
),(ii)
Grape skin 163(ii) 200 mg/kg
extract
52
[omitted ]
Allura red AC 129 100 mg/kg 183
75
[Omitted]
Ammonium 442 GMP
salts of
phosphatidic
acid
Aspartame 951 3,000 mg/kg 191
Beeswax 901 GMP 3
Brilliant blue 133 100 mg/kg 183
FCF
Butylated 320 200 mg/kg 130,
hydroxyanisol 141, 15
e (BHA)

Butylated 321 200 mg/kg 130,

hydroxytoluen 141, 15
e (BHT)
52
TBHQ 319 200 mg/kg [15,130
,141]
CAROTENO 100 mg/kg 183
IDS
 52
CHLOROPH [700 mg/kg] 62
YLLS AND
CHLOROPH
YLLINS,
COPPER
COMPLEXE
S
Curcumin 100 100 mg/kg
Candelilla wax 902 GMP
Canthaxanthin 161g 100 mg/kg
Caramel III - 150c 50,000 mg/kg
ammonia
caramel
Caramel IV - 150d 50,000 mg/kg
sulfite
ammonia
caramel
Carmoisine 122 100 mg/kg
Carnauba wax 903 GMP
beta- 160a(i 100 mg/kg
Carotenes, i)
vegetable
ETHYLENE 50 mg/kg 21
DIAMINE
TETRA
ACETATES
(EDTA)
Indigotine 132 100 mg/kg
(Indigo
carmine)
Lauric arginate 243 200 mg/kg
ethyl ester
SORBATES 1,000 mg/kg
Mono and di 471 GMP
glycerides of
edible fatty
acids
Neotame 961 100 mg/kg
HYDROXYB 300 mg/kg 27
ENZOATES,
PARA-
PHOSPHAT 2,500 mg/kg 33
ES
Tartrazine 102 100 mg/kg
52
POLYSORB [5,000 mg/kg] 101
ATES
Ponceau 4R 124 100 mg/kg 183
RIBOFLAVI 300 mg/kg
NS
SACCHARIN 500 mg/kg
S
Erythrosine 127 50 mg/kg
Shellac, 904 GMP 3
bleached
52
[omit ]
Carmoisine 122 100 mg/kg
Fast green 143 100 mg/kg
FCF
Sucralose 955 800 mg/kg
(Trichlorogala
ctosucrose)
Sunset yellow 110 100 mg/kg
FCF
52
[omit ]

BENZOATES 1,500 mg/kg

52
[Polyglycerol 475 2,000 mg/kg By
esters of fatty weight
acid in
chocolat
es
 Polyglycerol 476 5,000 mg/kg 101]
esters of
interesterified
ricinoleic acid
52
[SORBITA 10,000 mg/kg 101]
N ESTERS
OF FATTY
ACIDS
Saffron GMP
L - Tartaric 334 3 g/kg
acid
52
[Castor Oil 1503 350 mg/kg
TOCOPHER 750 mg/kg 15,168]
OLS
52
5.1.4 [Imitation Acesulfame 950 500 mg/kg 188
Chocolate, potassium
Chocolate 75
[Omitted]
substitute
Ammonium 442 GMP
products]
salts of
phosphatidic
acid
Aspartame 951 3,000 mg/kg
Aspartame- 962 500 mg/kg 191
acesulfame salt
BENZOATES 1,500 mg/kg 13
52
[omit ]
Butylated 321 200 mg/kg 141, 15,
hydroxytoluen 197
e (BHT)

Beeswax 901 GMP 3

Candelilla wax 902 GMP 3
Carnauba wax 903 GMP 3
HYDROXYB 300 mg/kg
ENZOATES,
PARA-
Neotame 961 100 mg/kg
PHOSPHAT 2,200 mg/kg 33
ES
POLYSORB 5,000 mg/kg
ATES
SACCHARIN 500 mg/kg
S
SORBATES 1,500 mg/kg
Shellac, 904 GMP
bleached
Sucralose 955 800 mg/kg
TOCOPHER 750 mg/kg
OLS
Tartaric acid 334 5 g/kg
CHLOROPH 700 mg/kg
YLLS AND
CHLOROPH
YLLINS,
COPPER
COMPLEXE
S
CAROTENO 100 mg/kg
IDS
beta – 160a(i 100 mg/kg
Carotenes, i)
vegetable
Canthaxanthin 161g 100 mg/kg
Sulfur dioxide 220 150 mg/kg
Sorbitan 491 10 g/kg
monostearate
Annatto 160b(i 100 mg/kg
), (ii)
52
[Polyglycerol 476 5,000 mg/kg 366]
esters of
interesterified
ricinoleic acid
Caramel III 150c 50,000 mg/kg
Caramel IV 150d 50,000 mg/kg
 Saffron GMP
52
[Polydimethy 900a 10mg/kg
l-siloxane
Polyglycerol 475 2,000mg/kg 366
esters of fatty
acid
Sucroglyceride 474 6,000mg/kg 348
s
Sucrose 473a 6,000mg/kg 348
Oligoesters,
Type-I and
Type -II
Sucrose esters 473 6,000mg/kg 348
of fatty acid
TARTRATES 5,000mg/kg 45
TOCOPHER 500 mg/kg 15
OLS
SORBITAN 10,000 mg/kg ]
ESTERS OF
FATTY
ACIDS
5.2 Confectionery Allura red AC 129 200 mg/kg
including hard 75
[Omitted]
and soft candy,
Butylated 320 200mg/kg 130, 15
nougats etc.
hydroxyanisol
other than food
e (BHA)
categories 5.1,
5.3, and 5.4 Butylated 321 200mg/kg 130, 15
hydroxytoluen
e (BHT)

IRON 200 mg/kg

OXIDES
Sucroglyceride 474 5,000 mg/kg
s
Propylene 477 5,000 mg/kg
glycol esters of
fatty acids
Propyl gallate 310 200 mg/kg 15, 130
BENZOATES 1,500 mg/kg 13
Diacetyltartari 472e GMP
c and fatty acid
esters of
glycerol
CAROTENO GMP
IDS
beta – 160a(i 500 mg/kg
Carotenes,vege i)
table
Canthaxanthin 161g GMP
Castor oil 1503 500 mg/kg
Candelilla wax 902 GMP 3
CHLOROPH GMP
YLLS AND
CHLOROPH
YLLINS,
COPPER
COMPLEXE
S
Tartrazine 102 100 mg/kg
Erythrosine 127 50 mg/kg
Fast green 143 100 mg/kg
FCF
Curcumin 100 GMP
Caramel III - 150c 50,000 mg/kg
ammonia
caramel
Caramel IV - 150d 50,000 mg/kg
sulfite
ammonia
caramel
Neotame 961 330 mg/kg 1, 61,
158
HYDROXYB 1,000 mg/kg
ENZOATES , 27
PARA-
L-Tartaric acid 334 2,000 mg/kg
Tocopherol 307a,b 500 mg/kg
,c
70
[Liquid 905e GMP]
paraffin
Calcium, 470(i) GMP
magnesium,
sodium salts of
stearic acid
Amendment of highlighted provision
82
[Omission of highlighted provision]
[This amendment shall come into force on 1st September, 2023]

Ammonium 442 GMP

salts of
phosphatidic
acids
Ponceau 4R 124 100 mg/kg
Microcrystalli 905c(i GMP 3
ne wax )
Beeswax 901 GMP 3
RIBOFLAVI 300 mg/kg
NS
Carmoisine 122 100 mg/kg
PHOSPHAT 2,200 mg/kg 33
ES
SACCHARIN 500 mg/kg 163
S
Sucralose 955 1,800 mg/kg
(Trichlorogala
ctosucrose)
Steviol 960 700 mg/kg 26, 199
glycosides
Sulfur dioxide 220 2,000 mg/kg
52
[omit ]
Tertiary 319 200 mg/kg 15, 130
butylhydroqui
none (TBHQ)
SORBATES 1,500 mg/kg 42
POLYSORB 1,000 mg/kg
ATES
Annatto 160b( 200 mg/kg
i), (ii)
Brilliant blue 133 100 mg/kg
FCF
Sunset yellow 110 100 mg/kg
FCF
Tartrazine 102 100 mg.kg
Indogotine 132 100 mg/kg
(Indigo
carmine)
Mineral oil, 905d 2,000 mg/kg 3
high viscosity
52
[Shellac, 904 GMP 3
bleached
Sucrose 473a 5,000mg/kg 348
Oligoesters,
Type-I and
Type -II
Sucrose esters 473 5,000mg/kg 348
of fatty acid
Polyglycerol 475 2,000mg/kg 367
esters of fatty
acid
TARTRATES 2,000mg/kg 45
Sodium di 262 1,000 mg/kg
acetate (ii)
STEROYL 481(i), 5,000 mg/kg ]
LACTILATE 482(i)
S
5.2.1 Hard candy Acesulfame 950 3,500 mg/kg 188
potassium
Carnauba wax 903 GMP 13
Aspartame 951 10,000 mg/kg
Diacetyltartari 472e 10,000 mg/kg
c and fatty acid
esters of
glycerol
CHLOROPH 700 mg/kg
YLLS AND
CHLOROPH
YLLINS,
COPPER
COMPLEXE
S
Microcrystalli 905c(i GMP 3
ne wax )
Neotame 961 330 mg/kg
Sucralose 955 1,500 mg/kg 164
(Trichlorogala
ctosucrose)
Annatto 160b(i GMP
), (ii)
Mono and di 471 GMP
glycerides of
edible fatty
acids
Lecithins 322 (i) GMP
L-Tartaric acid 334 GMP
52
[Polyglycerol 476 3,000mg/kg
esters of
interesterified
ricinoleic acid
TOCOPHER 500 mg/kg 15
OLS
SORBITAN 10,000 mg/kg]
ESTERS OF
 FATTY
ACIDS
5.2.2 Soft candy Acesulfame 950 3500 mg/kg 157,
potassium 188
Annatto 160b(i GMP
),(ii)
Aspartame 951 3,000 mg/kg 148
Carnauba wax 903 GMP 3
Sulfur dioxide 220 2,000 mg/kg
Grape skin 163(ii) 1,700 mg/kg 181
extract
Shellac, 904 GMP 3
bleached
52[Polyglycer 476 3,000 mg/kg
ol esters of
interesterified
ricinoleic acid
Propylene 1520 4,500 mg/kg
glycol
SORBITAN 10,000 mg/kg
ESTERS OF
FATTY
ACIDS
Hydrogenated 907 2,000 mg/kg
poly-1-decenes
Sucrose esters 473 5,000mg/kg 348]
of fatty acid
5.2.3 Nougats and Acesulfame 950 1000 mg/kg
marzipans potassium
Aspartame 951 3,000 mg/kg
Brilliant blue 133 200 mg/kg
FCF
Indigotine 132 200 mg/kg
(indigocarmine
)
Fast green 143 200 mg/kg
FCF
 CAROTENO 100 mg/kg
IDS
Diacetyltartari 472e 10,000 mg/kg
c and fatty acid
esters of
glycerol
CHLOROPH 100 mg/kg
YLLS AND
CHLOROPH
YLLINS,
COPPER
COMPLEXE
S
Ponceau 4R 124 200 mg/kg
Carnauba wax 903 GMP
5.3 Chewing gum Carmoisine 122 100 mg/kg
Tartrazine 102 100 mg/kg
Acesulfame 950 5,000 mg/kg
potassium
Annatto 160b GMP
(i), (ii)
75
[Omitted]
Curcumin 100 GMP
Aspartame 951 10,000 mg/kg
BENZOATES 1,500 mg/kg
Calcium 556 100 mg/kg Express
aluminium ed as
silicate Alumini
um
Castor Oil 1503 2,100 mg/kg
Beeswax 901 GMP
Brilliant blue 133 100 mg/kg
FCF
CAROTENO 100 mg/kg
IDS
IRON 10,000 mg/kg
OXIDES
Butylated 320 400 mg/kg 130
hydroxyanisol
e (BHA)

Butylated 321 400 mg/kg 130

hydroxytoluen
e (BHT)

Lecithins 322(i), GMP

(ii)
Grape skin 163(ii) 500 mg/kg 181
extract
Ammonium 442 GMP
salts of
phosphatidic
acids
Sucrose esters 473 GMP
of fatty acids
Polyglycerol 476 GMP
polyricinoleate
L-Tartaric acid 334 3,000 mg/kg
Candelilla wax 902 GMP
75
[Omitted]

Caramel III - 150c 20,000 mg/kg

ammonia
caramel
Caramel IV - 150d 20,000 mg/kg
sulfite
ammonia
caramel
Carnauba wax 903 GMP
beta – 160a(i 500 mg/kg
Carotenes, i)
vegetable
Cyclodextrin, 459 20,000 mg/kg
beta-
Diacetyltartari 472e 50,000 mg/kg
c and fatty acid
esters of
glycerol
Erythrosine 127 25 mg/kg
Fast green 143 200 mg/kg
FCF
Guaiac resin 314 1,500 mg/kg
HYDROXYB 1,500 mg/kg
ENZOATES,
PARA-
RIBOFLAVI 1,000 mg/kg
NS
Indigotine 132 100 mg/kg
(Indigo
carmine)
Lauric arginate 243 225 mg/kg
ethyl ester
69
Microcrystalli 905c(i [20,000 mg/kg 3]
ne wax )
CHLOROPH GMP
YLLS AND
CHLOROPH
YLLINS,
COPPER
COMPLEXE
S
Neotame 961 1,000 mg/kg
PHOSPHAT 44,000 mg/kg 33
ES
POLYSORB 5,000 mg/kg
ATES
Polyethylene 1521 20,000 mg/kg
glycol
Polyvinylpyrro 1201 10,000 mg/kg
lidone
Ponceau 4R 124 100 mg/kg
 Sucroglyceride 474 20,000 mg/kg
s
Propylene 477 20,000 mg/kg
glycol esters of
fatty acids
Sodium 554 100 mg/kg
aluminosilicate
Aluminium 559 100 mg/kg
silicate
SACCHARIN 2,500 mg/kg
S
SORBATES 1,500 mg/kg 42
Canthaxanthin 161g GMP
Shellac, 904 GMP
bleached
Stearoyl citrate 484 15,000 mg/kg
Steviol 960 3,500 mg/kg 26
glycosides
Sucralose 955 5,000 mg/kg
(Trichlorogala
ctosucrose)
Propyl gallate 310 1,000 mg/kg
Sunset yellow 110 100 mg/kg
FCF
TOCOPHER 1,500 mg/kg
OLS
Tertiary 319 400 mg/kg 130
butylhydroqui
none (TBHQ)
Mineral oil, 905d 20,000 mg/kg 3
high viscosity
5.4 Decorations Acesulfame 950 500 mg/kg
(e.g. for fine potassium
bakery wares), 75
[Omitted]
toppings (non-
fruit) and Aspartame 951 1,000 mg/kg
BENZOATES 1,500 mg/kg
sweet sauces Beeswax 901 GMP
Brilliant blue 133 100 mg/kg
FCF
Butylated 320 200mg/kg 130, 15
hydroxyanisol
e (BHA)

Butylated 321 200mg/kg 130, 15

hydroxytoluen
e (BHT)

CAROTENO 100 mg/kg

IDS
CHLOROPH 100 mg/kg
YLLS AND
CHLOROPH
YLLINS,
COPPER
COMPLEXE
S
Candelilla wax 902 GMP
Caramel III - 150c 50,000 mg/kg
ammonia
caramel
Caramel IV - 150d 50,000 mg/kg
sulfite
ammonia
caramel
Carnauba wax 903 GMP
beta- 160a(i 20,000 mg/kg
Carotenes, i)
vegetable
Diacetyltartari 472e 10,000 mg/kg
c and fatty acid
esters of
glycerol
Erythrosine 127 50 mg/kg
Fast green 143 100 mg/kg
FCF
HYDROXYB 300 mg/kg
ENZOATES,
PARA-
Indigotine 132 100 mg/kg
(Indigo
carmine)
Propyl gallate 310 1,000 mg/kg
SORBATES- 1,000 mg/kg
Neotame 961 100 mg/kg
PHOSPHAT 1,500 mg/kg 33
ES
POLYSORB 3,000 mg/kg
ATES
Ponceau 4R 124 50 mg/kg
Propylene 477 40,000 mg/kg
glycol esters of
fatty acids
RIBOFLAVI 3,000 mg/kg
NS
SACCHARIN 500 mg/kg
S
Shellac, 904 GMP
bleached
Sucralose 955 1,000 mg/kg
(Trichlorogala
ctosucrose)
Sunset yellow 110 100 mg/kg
FCF
Tertiary 319 200 mg/kg
butylhydroqui
none (TBHQ)
Mineral oil, 905d 2000 mg/kg 3
high viscosity
52[Allura Red 129 100 mg/kg
Grape skin 163(ii) 500 mg/kg 181
extract
Mineral oil, 905e 2,000 mg/kg XS 86,
medium XS 105,
viscosity 3, XS
141, XS
87
Poly glycerol 475 2,000 mg/kg 368
esters of fatty
acid
Polyglycerol 476 5,000 mg/kg
esters of
interesterified
ricinoleic acid

Propylene 405 5,000 mg/kg

glycol alginate

SORBITAN 10,000 mg/kg

ESTERS OF
FATTY
ACIDS
STEAROYL 2,000 mg/kg
LACTYLAT
ES
Sucroglyceride 474 5,000 mg/kg 348
s
Sucrose 473a 5,000 mg/kg 348
oligoesters,
Type I and
Type II
Sucrose esters 473 5,000 mg/kg 348
of fatty acids
TARTRATES 8,000 mg/kg 45
 TOCOPHER 500 mg/kg 15]
OLS

Table 6
Cereals and cereal products
Food Food Category Food Additive INS Recommended Note
Categor Name No maximum level
y
System
6.0 Cereals and
cereal products
derived from
cereal grains,
from roots and
tubers, pulses,
legumes (fresh
pulses and
legumes are
covered in
category 4.2)
and pith or
soft core of
palm tree,
excluding
bakery wares
of food
category 7.0:
including
unprocessed
(6.1) and
various
processed
forms of
cereals and
cereal based
products
Table 6
Cereals and cereal products
Food Food Category Food Additive INS Recommended Note
Categor Name No maximum level
y
System
6.1 Whole,
broken, or No additives permitted
flaked grain,
including rice
6.2 Flours and
starches
(including
soybean
powder)
6.2.1 Flours and Protease 1101(i GMP
and starches* )
6.2.2 Pullulan 1204 GMP 25
SULFITES 200 mg/kg 44
Benzoyl 928 75 mg/kg
peroxide
Chlorine 925 2,500 mg/kg 87
L-Ascorbic 300 300 mg/kg
acid
Azodicarbona 927a 45 mg/kg
mide
PHOSPHATE 2,500 mg/kg 225, 33
S
Sodium 301 300 mg/kg
ascorbate
SODIUM 1,600 mg/kg 6, 252
ALUMINIUM
PHOSPHATE
S
alpha-Amylase 1100 100 mg/kg On flour
from (i) mass
Aspergillus basis
Table 6
Cereals and cereal products
Food Food Category Food Additive INS Recommended Note
Categor Name No maximum level
y
System
oryzae var.

alpha-Amylase 1100 GMP

from Bacillus (iii)
subtilis
Carbohydrase 1100 GMP
from Bacillus (vi)
licheniformis
Diacetyltartaric 472e 3,000 mg/kg 186
and fatty acid
esters of
glycerol
Lecithins 322(i), GMP 28, 25
(ii)
Amylases and 1100 GMP
other enzymes
Ammonium 923 2,500 mg/kg On flour
persulfate mass
basis
Calcium 170(i) 5,000 mg/kg On flour
carbonate mass
basis
69
[****]

Ammonium 510 500 mg/kg On flour

chloride mass
basis
L-cysteine 920 90 mg/kg On flour
mono mass
hydrochloride basis
Soduim 222 GMP
bisulphite
Table 6
Cereals and cereal products
Food Food Category Food Additive INS Recommended Note
Categor Name No maximum level
y
System
Sodium 223 GMP
metabisulfite
Trisodium 331(iii GMP
citrate )
Maida Only following additives permitted in maida
(if the flour is used for baking purpose)
Benzoyl 928 40 mg/kg
peroxide
Ascorbic acid 300 200 mg/kg
Corn flour Only following additives permitted in corn
flour (Maize starch)
SULFITES 100 mg/kg 44
*No additives permitted in Atta
6.3 Ready -to -eat ASCORBYL 200 mg/kg 10
cereals, ESTERS
breakfast Acesulfame 950 1,200 mg/kg 188
cereals, potassium
including Allura red AC 129 100 mg/kg
rolled oats Aspartame 951 1,000 mg/kg 191
Curcumin 100 GMP
Paprika 160c(i GMP
oleoresin )
Brilliant blue 133 100 mg/kg
FCF
Butylated 320 200 mg/kg 196, 15
hydroxyanisole
(BHA)

Butylated 321 100 mg/kg 196, 15

hydroxytoluene
(BHT)
Table 6
Cereals and cereal products
Food Food Category Food Additive INS Recommended Note
Categor Name No maximum level
y
System
CAROTENOI 200 mg/kg
DS
Caramel III - 150c 50,000 mg/kg 189
ammonia
caramel
Caramel IV - 150d 2,500 mg/kg
sulfite
ammonia
caramel
beta-Carotenes, 160a(i 400 mg/kg
vegetable i)
Grape skin 163(ii) 200 mg/kg
extract
IRON 75 mg/kg
OXIDES
Neotame 961 160 mg/kg
Propyl gallate 310 200 mg/kg 196
PHOSPHATE 2,200 mg/kg 33
S
RIBOFLAVI 300 mg/kg
NS
SACCHARIN 100 mg/kg
S
Steviol 960 350 mg/kg 26
glycosides
Sucralose 955 1,000 mg/kg
(Trichlorogalac
tosucrose)
Sunset yellow 110 100 mg/kg
FCF
52
[TOCOPHE 200 mg/kg]
Table 6
Cereals and cereal products
Food Food Category Food Additive INS Recommended Note
Categor Name No maximum level
y
System
ROLS
6.4 Pastas and
noodles and
like products
6.4.1 Fresh pastas Agar 406 GMP 211
and noodles Alginic acid 400 GMP 211
and like Aluminium 523 300 mg/kg 247,6
products ammonium
sulphate
Ascorbic acid 300 200 mg/kg
Calcium 170(i) GMP
carbonate
Carbon dioxide 290 GMP 211,59
Carob bean 410 GMP 211
gum
Carrageenan 407 GMP 211
Citric acid 330 GMP
Curdlan 424 GMP 211
Distarch 1412 GMP 211
phosphate
Fumaric acid 297 700 mg/kg
Gellan gum 418 GMP 211
Glucono delta- 575 GMP
lactone
Glycerol 422 GMP 211
Guargum 412 GMP 211
Gumarabic 414 GMP 211
Karaya gum 416 GMP 211
Konjac flour 425 GMP 211
Lactic acid L-, 270 GMP
-D-and DL-
Table 6
Cereals and cereal products
Food Food Category Food Additive INS Recommended Note
Categor Name No maximum level
y
System
Lecithins 322(i), GMP
(ii)
Microcrystallin 460(i) GMP 211
e cellulose
Mono- and di- 471 GMP
glycerides of
fatty acids
Pectins 440 GMP 211
Phosphated 1413 GMP 211
distarch
phosphate
PHOSPHATE 2,500 mg/kg 211,33
S
Potassium 501(i) 11,000 mg/kg
carbonate
Processed 407a GMP 211
eucheuma
seaweed
Pullulan 1204 GMP 211
Sodium acetate 262(i) 600 mg/kg
Sodium 401 GMP 211
alginate
Sodium 301 GMP
ascorbate
Sodium 500 (i) 10,000 mg/kg
carbonate
Carboxymethyl 466 GMP
cellulose
Sodium DL- 350(ii) GMP
malate
Sodium 500(ii) GMP
Table 6
Cereals and cereal products
Food Food Category Food Additive INS Recommended Note
Categor Name No maximum level
y
System
hydrogen
carbonate
Sodium lactate 325 GMP
Tragacanth 413 GMP 211
gum
Xanthan gum 415 GMP 211
6.4.2 Dried pastas Canthaxanthin 161g 15 mg/kg 211
and noodles Caramel IV - 50,000 mg/kg 211
and like Sulfite 150d
products Ammonia
caramel
Diacetyl 472e 5,000 mg/kg
tartaric acid
and fatty acid
esters of
glycerol
PHOSPHATE 900 mg/kg 211,33
S
Agar 406 GMP 256
Alginic acid 400 GMP 256
Ammonium 403 GMP 256
alginate
Ascorbic acid, 300 GMP 256
L-
Calcium 5'- 634 GMP 256
ribonucleotide
Calcium 404 GMP 256
alginate
Calcium 302 200 mg/kg 256
ascorbate
Calcium 170(i) GMP 256
Table 6
Cereals and cereal products
Food Food Category Food Additive INS Recommended Note
Categor Name No maximum level
y
System
carbonate
Calcium sulfate 516 GMP 256
Carob bean 410 GMP 256
gum
beta – 160a 1,000 mg/kg 211
Carotenes, (ii)
vegetable
Carrageenan 407 GMP 256
Citric acid 330 GMP 256
Disodium 5'- 627 GMP 256
guanylate
Disodium 5'- 631 GMP 256
Inosinate
Disodium 5'- 635 GMP 256
ribonucleotide
Distarch 1412 GMP 256
phosphate
Fumaric acid 297 GMP 256
Gellan gum 418 GMP 256
Guar gum 412 GMP 256
Gum arabic 414 GMP 256
Karaya gum 416 GMP 256
Konjac flour 425 GMP 256
Lactic acid L-, 270 GMP 256
D-and DL-
Lecithins 322 (i) GMP 256
Malic acid 296 GMP 256
Mannitol 421 GMP 256
Microcrystallin 460 (i) GMP 256
e cellulose
Table 6
Cereals and cereal products
Food Food Category Food Additive INS Recommended Note
Categor Name No maximum level
y
System
Mono- and di- 471 GMP 256
glycerides of
fatty acids
Monosodium 621 GMP 256
L-glutamate
Nitrous oxide 942 GMP 256
Pectins 440 GMP 256
Phosphated 1413 GMP 256
distarch
phosphate
POLYSORBA 5,000 mg/kg
TES
Potassium 402 GMP 256
alginate
Potassium 501 (i) GMP 256
carbonate
Potassium 508 GMP 256
chloride
Processed 407a GMP 256
eucheuma
seaweed
Pullulan 1204 GMP 256
Salts of 470 (i) GMP 256
myristic,
palmitic and
stearic acids
with
ammonia,calci
um,potassium
and sodium
Sodium acetate 262 (i) GMP 256
Table 6
Cereals and cereal products
Food Food Category Food Additive INS Recommended Note
Categor Name No maximum level
y
System
Sodium 401 GMP 256
alginate
Sodium 301 200 mg/kg 256
ascorbate
Sodium 500 (i) GMP 256
carbonate
Carboxymethyl 466 GMP 256
cellulose
Sodium 576 GMP 256
gluconate
Sodium 500 GMP 256
hydrogen (ii)
carbonate
Sodium lactate 325 GMP 256
Tara gum 417 GMP 256
Tragacanth 413 GMP 256
gum
Xanthan gum 415 GMP 256
6.4.3 Pre-cooked ASCORBYL 500 mg/kg 211, 10
pastas and ESTERS
noodles and BENZOATES 1,000 mg/kg 13
like products Butylated 320 200mg/kg 130, 15
hydroxyanisole
(BHA)

Butylated 321 200mg/kg 130, 15

hydroxytoluene
(BHT)

CAROTENOI 1,200 mg/kg 153

DS
Table 6
Cereals and cereal products
Food Food Category Food Additive INS Recommended Note
Categor Name No maximum level
y
System
CHLOROPH 100 mg/kg 153
YLLS AND
CHLOROPY
LLINS,
COPPER
COMPLEXES
Canthaxanthin 161g 15 mg/kg 153
Caramel III - 150c 50,000 mg/kg 153,173
Ammonia
carmel
Caramel IV- 150d 50,000 mg/kg 153
Sulfite
ammonia
carmel
beta – 160a(i 1,000 mg/kg 153
Carotenes , i)
vegetable

Cyclodextrin, 459 1,000 mg/kg 153

beta
Diacetyl 472e 10,000 mg/kg
tartaric acid
and fatty acid
esters of
glycerol
Fast green FCF 143 100 mg/kg 194
PHOSPHATE 2,500 mg/kg 33,211
S
POLYSORBA 5,000 mg/kg
TES
Polydimethylsil 900a 50 mg/kg 153
oxane
Table 6
Cereals and cereal products
Food Food Category Food Additive INS Recommended Note
Categor Name No maximum level
y
System
Propyl gallate 310 200 mg/kg
Propylene 477 5,000 mg/kg 153,2
glycol esters of
fatty acids
RIBOFLAVI 300 mg/kg 153
NS
SORBATES 2,000 mg/kg 42,211
SULFITES 20 mg/kg 44
Sunset yellow 110 100 mg/kg 153
FCF
Tertiary 319 200 mg/kg 130,15
butylhydroquin
one (TBHQ)
Paprika 160c(i GMP
oleoresin )
Annatto 160b(i GMP
),(ii)
Tartaric acid 334 GMP
6.5 Cereals/pulses ASCORBYL 500 mg/kg 10, 2
and starch ESTERS
based desserts Acesulfame 950 350 mg/kg 188
potassium
Allura red AC 129 100 mg/kg
Aspartame 951 200 mg/kg 191
BENZOATES 1,000 mg/kg 13
CAROTENOI 150 mg/kg
DS
CHLOROPH 75 mg/kg
YLLS AND
CHLOROPH
YLLINS,
Table 6
Cereals and cereal products
Food Food Category Food Additive INS Recommended Note
Categor Name No maximum level
y
System
COPPER
COMPLEXES

Canthaxanthin 161g 15 mg/kg

Caramel III - 150c 50,000 mg/kg
ammonia
caramel
Caramel IV - 150d 2,500 mg/kg
sulfite
ammonia
caramel
beta-Carotenes, 160a(i 1,000 mg/kg
vegetable i)
Diacetyl 472e 5,000 mg/kg
tartaric and
fatty acid esters
of glycerol
ETHYLENE 315 mg/kg 21
DIAMINE
TETRA
ACETATES
Grape skin 163(ii) 200 mg/kg 181
extract
IRON 75 mg/kg
OXIDES
Lauric arginate 243 200 mg/kg
ethyl ester
Neotame 961 33 mg/kg
Nisin 234 3 mg/kg
PHOSPHATE 7,000 mg/kg 33
S
Table 6
Cereals and cereal products
Food Food Category Food Additive INS Recommended Note
Categor Name No maximum level
y
System
POLYSORBA 3,000 mg/kg
TES
Propyl gallate 310 90 mg/kg 2, 15
Propylene 477 40,000 mg/kg
glycol esters of
fatty acids
RIBOFLAVI 300 mg/kg
NS
SACCHARIN 100 mg/kg
S
SORBATES 1,000 mg/kg 42
Steviol 960 165 mg/kg 26
glycosides
Sucralose 955 400 mg/kg
(Trichlorogalac
tosucrose)
Sucroglyceride 474 5,000 mg/kg
s
Tocopherol 307 GMP
TBHQ 319 200 mg/kg
52
[Sodium 466, 5 g/kg
carboxymethyl 469
cellulose
(Cellulose
gum), Sodium
carboxymethyl
cellulose,
enzymatically
hydrolysed
(Cellulose
gum,
Table 6
Cereals and cereal products
Food Food Category Food Additive INS Recommended Note
Categor Name No maximum level
y
System
enzymatically
hydrolyzed)]
Ponceau 4R 124 100 mg/kg
Carmoisine 122 100 mg/kg
Erythrosine 127 50 mg/kg
Tartrazine 102 100 mg/kg
Indogotine 132 100 mg/kg
(Indigo
carmine)
Brilliant blue 133 100 mg/kg
FCF
Sunset yellow 110 100 mg/kg
FCF
52
Fast green FCF [143 100 mg/kg
]
6.6 Batters Butylated 320 200 mg/kg Only for
hydroxyanisole vada dry
(BHA) mixes

CAROTENOI 500 mg/kg

DS
Caramel III - 150c 50,000 mg/kg
ammonia
caramel
Caramel IV - 150d 2,500 mg/kg
sulfite
ammonia
caramel
beta-Carotenes, 160a(i 1,000 mg/kg
vegetable i)
Table 6
Cereals and cereal products
Food Food Category Food Additive INS Recommended Note
Categor Name No maximum level
y
System
Diacetyl 472e 5,000 mg/kg
tartaric and
fatty acid esters
of glycerol
PHOSPHATE 5,600 mg/kg 33
S
POLYSORBA 5,000 mg/kg 2
TES
Polydimethylsil 900a 10 mg/kg
oxane
RIBOFLAVI 300 mg/kg
NS
SODIUM 1,000 mg/kg 6
ALUMINIUM
PHOSPHATE
S
SORBATES 2,000 mg/kg 42
52
Tartaric acid 334 [GMP]
6.7 Pre-cooked or Caramel III - 150c 50,000 mg/kg
processed ammonia
cereal/grain/le caramel
gume products Caramel IV - 150d 2,500 mg/kg
sulfite
ammonia
caramel
Sucralose 955 200 mg/kg 72
(Trichlorogalac
tosucrose)
6.8 Soybean
products
(excluding
Table 6
Cereals and cereal products
Food Food Category Food Additive INS Recommended Note
Categor Name No maximum level
y
System
soybean-based
seasonings and
condiments of
food category
12.9)
6.8.1 Soybean based Caramel III - 150c 1,500 mg/kg
beverages ammonia
caramel
PHOSPHATE 1,300 mg/kg 33
S
RIBOFLAVI 50 mg/kg
NS
Steviol 960 200 mg/kg 26
glycosides
Sucralose 955 400 mg/kg
(Trichlorogalac
tosucrose)
6.8.2 Soybean-based
beverage film
6.8.3 Soybean curd PHOSPHATE 100 mg/kg 33
(tofu) S
6.8.4 Semi-
dehydrated
soybean curd
6.8.4.1 Thick gravy-
stewed semi-
dehydrated
soybean curd
6.8.4.2 Deep fried
semi-
dehydrated
Table 6
Cereals and cereal products
Food Food Category Food Additive INS Recommended Note
Categor Name No maximum level
y
System
soybean curd
6.8.4.3 Semi-
dehydrated
soybean curd,
other than
food categories
6.8.4.1 and
6.8.4.2
6.8.5 Dehydrated
soybean curd
6.8.6 Fermented
soybeans
6.8.7 Fermented
soybean curd
6.8.8 Other soybean Caramel III 150c 20,000 mg/kg
protein Ammonia
products process
Caramel IV - 150d 20,000 mg/kg
Sulfite
ammonia
Process

Table 7
Bakery products
Food Food Food Additive INS Recommended Note
Categ Category No maximum level
ory Name
Syste
m
7.0 Bakery ASCORBYL 1,000 mg/kg 15,10
Table 7
Bakery products
Food Food Food Additive INS Recommended Note
Categ Category No maximum level
ory Name
Syste
m
products ESTERS

Benzoic acid 210 1,000 mg/kg 13

Butylated 320 200mg/kg 180, 15
hydroxyanisole
(BHA)

Butylated 321 200mg/kg 180, 15

hydroxytoluene
(BHT)

Carnauba wax 903 GMP 3

Fast green FCF 143 100 mg/kg
Mineral oil, 905d 3,000 mg/kg 125
high viscosity
Propylene 477 15,000 mg/kg 72, 11
glycol esters of
fatty acids
SORBATES 1,000 mg/kg 42
7.1 Bread and Acesulfame 950 1,000 mg/kg 188
ordinary potassium
bakery wares Aspartame 951 4,000 mg/kg 191
and mixes Ammonium 923 2,500 mg/kg
persulfate
Brilliant blue 133 100 mg/kg
FCF
Diacetyltartaric 472e 6,000 mg/kg
and fatty acid
esters of
glycerol
Neotame 961 70 mg/kg
Table 7
Bakery products
Food Food Food Additive INS Recommended Note
Categ Category No maximum level
ory Name
Syste
m
Sucralose 955 650 mg/kg
(Trichlorogalac
tosucrose)
Tartaric acid 334 GMP
Sucrose esters 473 GMP
of
fatty acid
Sodium 481(i), 5,000 mg/kg Singly or
stearoyl-2- in
lactylate combinati
Calcium 482(ii) 5,000 mg/kg on
stearoyl-2-
lactyalate
Polyglycerol 476 2,000 mg/kg
esters of
interesterified
ricinoleic acid
Acid calcium 341 10,000 mg/kg
phosphate
Sodium 262 (ii) 4,000 mg/kg
diacetate
Acid sodium 450 (i) 5,000 mg/kg
pyrophosphate
L- Cysteine 920 90 mg/kg
monohydrochlo
ride
Curcumin 100 GMP
Benzoyl 928 80 mg/kg
peroxide
Acid calcium 341 10,000 mg/kg
Table 7
Bakery products
Food Food Food Additive INS Recommended Note
Categ Category No maximum level
ory Name
Syste
m
phosphate
7.1.1 Bread and Mineral oil, 905e 3,000 mg/kg 36, 126
rolls including medium
yeast leavened viscosity
breads, Xylanase GMP Only for
specialty breads,
breads and FS03
soda breads POLYSORBA 3,000 mg/kg
TES
Tertiary 319 200 mg/kg 195, 15
butylhydroquin
one (TBHQ)
PHOSPHATE 9,300 mg/kg 229,33
S
82
[Propylene 405 4,000 mg/kg Except for
glycol alginate use in
soda
82
[Insertion of provision] breads;]
[This amendment shall come into force on 1st September, 2023]

7.1.2 Crackers Allura red AC 129 100 mg/kg

Aluminium 523 100 mg/kg 246, 6
ammonium
sulfate
CAROTENOI 1,000 mg/kg
DS
Caramel III - 150c 50,000 mg/kg
ammonia
caramel
Table 7
Bakery products
Food Food Food Additive INS Recommended Note
Categ Category No maximum level
ory Name
Syste
m
Caramel IV – 150d 50,000 mg/kg
sulfite
ammonia
caramel
beta-Carotenes, 160a(ii 1,000 mg/kg
vegetable )
Grape skin 163(ii) 200 mg/kg 181
extract
PHOSPHATE 9,300 mg/kg 229,33
S
POLYSORBA 5,000 mg/kg 11
TES
SODIUM 100 mg/kg 246, 6
ALUMINIUM
PHOSPHATE
S
Tertiary 319 200 mg/kg 15, 195
butylhydroquin
one (TBHQ)
70
[SORBITAN 10,000 mg/kg 11]
ESTERS OF
FATTY
ACIDS
82
[Propylene 405 2,000 mg/kg]
glycol alginate
82
[Insertion of provision]

[This amendment shall come into force on 1st September, 2023]

7.1.3 Other Allura red AC 129 100 mg/kg

Table 7
Bakery products
Food Food Food Additive INS Recommended Note
Categ Category No maximum level
ory Name
Syste
m
ordinary Aluminium 523 100 mg/kg 6, 244,
bakery ammonium 246
products sulfate
CAROTENOI 100 mg/kg
DS
Caramel III - 150c 50,000 mg/kg
ammonia
caramel
Caramel IV – 150d 50,000 mg/kg
sulfite
ammonia
caramel
PHOSPHATE 9,300 mg/kg 229,33
S
POLYSORBA 3,000 mg/kg 11
TES
Propyl gallate 310 100 mg/kg 15, 130

SODIUM 100 mg/kg 6, 244,

ALUMINIUM 246
PHOSPHATE
S
Tertiary 319 200 mg/kg 15, 130
butylhydroquin
one (TBHQ)
70
[SORBITAN 10,000 mg/kg 11]
ESTERS OF
FATTY
ACIDS
7.1.4 Bread-type CAROTENOI 200 mg/kg 116
products, DS
Table 7
Bakery products
Food Food Food Additive INS Recommended Note
Categ Category No maximum level
ory Name
Syste
m
including CHLOROPH 6 mg/kg 62
bread stuffingYLLS AND
and breadCHLOROPH
crumbs YLLINS,
COPPER
COMPLEXES
Caramel III - 150c 50,000 mg/kg
ammonia
caramel
beta-Carotenes, 160a(ii 1,000 mg/kg
vegetable )
Grape skin 163(ii) 200 mg/kg 181
extract
52
PHOSPHATE 9,300 mg/kg [229,33]
S
POLYSORBA 3,000 mg/kg 11
TES
52
[Poly glycerol 475 10,000 mg/kg]
esters of fatty
acid
Tertiary 319 200 mg/kg 15, 195
butylhydroquin
one (TBHQ)
70
[SORBITAN 10,000 mg/kg 11]
ESTERS OF
FATTY
ACIDS
7.1.5 Steamed Aluminium 523 40 mg/kg 246, 6,
breads and ammonium 248
buns sulfate
Table 7
Bakery products
Food Food Food Additive INS Recommended Note
Categ Category No maximum level
ory Name
Syste
m
CAROTENOI 100 mg/kg 216
DS
Caramel III - 150c 50,000 mg/kg
ammonia
caramel
PHOSPHATE 9,300 mg/kg 229,33
S
POLYSORBA 3,000 mg/kg 11
TES
Propylene 477 15,000 mg/kg 11, 72
glycol esters of
fatty acids
SODIUM 40 mg/kg 246, 6,
ALUMINIUM 248
PHOSPHATE
S
70
[SORBITAN 10,000 mg/kg 11]
ESTERS OF
FATTY
ACIDS
82
[Propylene 405 500 mg/kg]
glycol alginate
82
[Insertion of provision]

[This amendment shall come into force on 1st September, 2023]

7.1.6 Mixes for Aluminium 523 40 mg/kg 246,

bread and ammonium 6, 249
ordinary sulfate
bakery wares Caramel III - 150c 50,000 mg/kg
ammonia
Table 7
Bakery products
Food Food Food Additive INS Recommended Note
Categ Category No maximum level
ory Name
Syste
m
caramel
PHOSPHATE 9,300 mg/kg 229,33
S
POLYSORBA 3,000 mg/kg 11
TES
SODIUM 40 mg/kg 248, 246,
ALUMINIUM 6
PHOSPHATE
S
70
[SORBITAN 10,000 mg/kg 11]
ESTERS OF
FATTY
ACIDS
82[Propylene 405 20,000 mg/kg 11]
glycol alginate
82
[Insertion of provision]

[This amendment shall come into force on 1st September, 2023]

7.2 Fine bakery 52[STEAROY 5,000 mg/kg

wares (sweet, L
salty, savoury) LACTYLATE
and mixes S
SORBITAN 10,000 mg/kg
ESTERS OF
FATTY
ACIDS
Nisin 234 6.25 mg/kg 233
POLYOXYET 3,000 mg/kg
Table 7
Bakery products
Food Food Food Additive INS Recommended Note
Categ Category No maximum level
ory Name
Syste
m
HYLENE
STEARATES
Propylene 1520 1,500 mg/kg
glycol
Sucrose 473a 10,000 mg/kg 348
oligoesters,
Type I and
Type II
Ponceau 4R 124 50 mg/kg
Sunset yellow 110 50 mg/kg]
FCF
7.2.1 Cakes, Acesulfame 950 1,000 mg/kg 165,188
cookies, potassium
biscuit, Allura red AC 129 100 mg/kg
cracker and Aspartame 951 1,700 mg/kg 191,165
pies
Aspartame- 962 1,000 mg/kg 77, 113
acesulfame salt
BENZOATES 1,000 mg/kg 13
Beeswax 901 GMP 3
Brilliant blue 133 100 mg/kg
FCF
CAROTENOI 100 mg/kg
DS
CHLOROPH 75 mg/kg
YLLS AND
CHLOROPH
YLLINS,
COPPER
COMPLEXES
Table 7
Bakery products
Food Food Food Additive INS Recommended Note
Categ Category No maximum level
ory Name
Syste
m
Candelilla wax 902 GMP 3
Caramel III - 150c 50,000 mg/kg
ammonia
caramel
Caramel IV – 150d 1,200 mg/kg
sulfite
ammonia
caramel
beta-Carotenes, 160a(ii 1,000 mg/kg
vegetable )
Diacetyltartaric 472e 20,000 mg/kg
and fatty acid
esters of
glycerol
HYDROXYB 300 mg/kg 27
ENZOATES,
PARA-
IRON 100 mg/kg
OXIDES
Indigotine 132 100 mg/kg
(Indigo
carmine)
Neotame 961 80 mg/kg 165
PHOSPHATE 9,300 mg/kg 229,33
S
52
[omit ]
RIBOFLAVI 300 mg/kg
NS
SACCHARIN 170 mg/kg 165
S
Table 7
Bakery products
Food Food Food Additive INS Recommended Note
Categ Category No maximum level
ory Name
Syste
m
SULFITES 50 mg/kg 44
Shellac, 904 GMP 3
bleached
Sucralose 955 700 mg/kg 165
(Trichlorogalac
tosucrose)
Sucroglyceride 474 10,000 mg/kg
s
52
[Omit ]
Sucrose esters 473 GMP
of Fatty acids
Tartaric acid 334 GMP
Benzoyl 928 40 mg/kg
peroxide
Curcurmin 100(i) GMP
Canthaxanthin 161g GMP
Annatto 160(b) GMP
Carmoisine 122 100 mg/kg
Erythrosine 127 50 mg/kg
POLYSORBA 3,000 mg/kg
TES
Tartarazine 102 100 mg/kg
69
[****]
52
[Poly glycerol 475 10,000 mg/kg
esters of fatty
acid
TOCOPHERO 200 mg/kg 389
LS
TARTRATES 5,000 mg/kg 45
Propylene 405 3,000 mg/kg]
Table 7
Bakery products
Food Food Food Additive INS Recommended Note
Categ Category No maximum level
ory Name
Syste
m
glycol alginates
7.2.2 Other fine Acesulfame 950 1,000 mg/kg 165,188
bakery potassium
products Allura red AC 129 100 mg/kg
Aspartame 951 1,700 mg/kg 191,165
Aspartame- 962 1,000 mg/kg 77,113
acesulfame salt
BENZOATES 1,000 mg/kg 13
Beeswax 901 GMP 3
Brilliant blue 133 200 mg/kg
FCF
CAROTENOI 100 mg/kg
DS
CHLOROPH 75 mg/kg
YLLS AND
CHLOROPH
YLLINS,
COPPER
COMPLEXES
Candelilla wax 902 GMP 3
Caramel III - 150c 50,000 mg/kg
ammonia
caramel
Caramel IV – 150d 1,200 mg/kg
sulfite
ammonia
caramel
POLYSORBA 3,000 mg/kg
TES
52
[omit ]
Table 7
Bakery products
Food Food Food Additive INS Recommended Note
Categ Category No maximum level
ory Name
Syste
m
beta-Carotenes, 160a(ii 1,000 mg/kg
vegetable )
Diacetyltartaric 472e 20,000 mg/kg
and fatty acid
esters of
glycerol
HYDROXYB 300 mg/kg 27
ENZOATES,
PARA-
IRON 100 mg/kg
OXIDES
Indigotine 132 200 mg/kg
(Indigo
carmine)
Neotame 961 80 mg/kg 165
PHOSPHATE 9,300 mg/kg 229, 33
S
52
[Omit ]
RIBOFLAVI 300 mg/kg
NS
SACCHARIN 170 mg/kg 165
S
SULFITES 50 mg/kg 44
Shellac, 904 GMP 3
bleached
Sucralose 955 700 mg/kg 165
Sucroglyceride 474 10,000 mg/kg
s
52
[Poly glycerol 475 10,000 mg/kg]
esters of fatty
Table 7
Bakery products
Food Food Food Additive INS Recommended Note
Categ Category No maximum level
ory Name
Syste
m
acid
82
[Propylene 405 2000 mg/kg]
glycol alginate
82
[Insertion of provision]

[This amendment shall come into force on 1st September, 2023]

7.2.3 Mixes for fine Acesulfame 950 1,000 mg/kg 165,188

bakery wares potassium
Allura red AC 129 100 mg/kg
Aspartame 951 1,700 mg/kg 191,165
Aspartame- 962 1,000 mg/kg 77,113
acesulfame salt
Beeswax 901 GMP 3
Brilliant blue 133 200 mg/kg
FCF
CAROTENOI 100 mg/kg
DS
CHLOROPH 75 mg/kg
YLLS AND
CHLOROPH
YLLINS,
COPPER
COMPLEXES
Candelilla wax 902 GMP 3
Caramel III - 150c 50,000 mg/kg
ammonia
caramel
Caramel IV – 150d 1,200 mg/kg
sulfite
Table 7
Bakery products
Food Food Food Additive INS Recommended Note
Categ Category No maximum level
ory Name
Syste
m
ammonia
caramel
beta-Carotenes, 160a(ii 1,000 mg/kg
vegetable )
Diacetyltartaric 472e 20,000 mg/kg
and fatty acid
esters of
glycerol
HYDROXYB 300 mg/kg 27
ENZOATES,
PARA-
IRON 100 mg/kg
OXIDES
Indigotine 132 200 mg/kg
(Indigo
carmine)
Neotame 961 80 mg/kg 165,
PHOSPHATE 9,300 mg/kg 229,33
S
52
[omit ]
Propyl gallate 310 200 mg/kg 196,15
RIBOFLAVI 300 mg/kg
NS
SACCHARIN 170 mg/kg 165
S
SULFITES 50 mg/kg 44
Shellac, 904 GMP 3
bleached
Sucralose 955 700 mg/kg 165
(Trichlorogalac
Table 7
Bakery products
Food Food Food Additive INS Recommended Note
Categ Category No maximum level
ory Name
Syste
m
tosucrose)
Sucroglyceride 474 10,000 mg/kg
s
POLYSORBA 3,000 mg/kg
TES
52
[Poly glycerol 475 15,000 mg/kg 11]
esters of fatty
acid
82
[Propylene 405 10,000 mg/kg 11]
glycol alginate
82
[Insertion of provision]

[This amendment shall come into force on 1st September, 2023]

Table 8
Meat and meat products including poultry
Food Food Food Additive INS Recommended Note
Category Category No Maximum
System Name Level
8.0 Fresh / frozen
/ chilled /
ground meat,
poultry
(frozen
mutton,
chicken, goat
and
buffalomeat)
8.1 Fresh / frozen
/ chilled / No additives permitted
ground meat
and poultry
8.1.1 Fresh / frozen
/ chilled meat, No additives permitted
poultry,
whole pieces
or cuts
8.1.2 Fresh / frozen
/ chilled meat, No additives permitted
poultry,
comminuted
8.2 Processed Paprika oleoresin 160c(i GMP
meat and )
poultry POLYSORBAT 5,000 mg/kg XS97,
products in ES XS96
whole pieces Propyl gallate 310 200 mg/kg XS97,
or cuts XS96,
130, 15
Tertiary 319 100 mg/kg XS97,
butylhydroquinon XS96,15,
e (TBHQ) 167,130
Table 8
Meat and meat products including poultry
Food Food Food Additive INS Recommended Note
Category Category No Maximum
System Name Level
Brilliant Blue 133 100 mg/kg XS97,
FCF XS96, 4,
XS98,
XS89
Butylated 320 200mg/kg 15, 130,
hydroxyanisole XS96,
(BHA) XS97

Butylated 321 100mg/kg 15, 130,

hydroxytoluene 167,
(BHT) XS96,
XS97
Caramel III - 150c GMP XS97,
ammonia caramel XS96,X
S98,
XS89, 4,
3
Caramel IV – 150d GMP XS97,
sulfite ammonia XS96,X
caramel S98,
XS89, 4,
3
beta-Carotenes, 160a(ii 5,000 mg/kg XS97,
vegetable ) XS96,
Erythrosine 127 30 mg/kg XS97,
XS96, 4
Fast green FCF 143 100 mg/kg XS97,
XS96, 3,
4
RIBOFLAVINS 300 mg/kg XS96
XS97
Sunset yellow 110 100 mg/kg XS 97,
FCF XS 96
Table 8
Meat and meat products including poultry
Food Food Food Additive INS Recommended Note
Category Category No Maximum
System Name Level
8.2.1 Non-heat PHOSPHATES 2,200 mg/kg 33
treated
processed Grape skin 163(ii) 5,000 mg/kg XS96,
meat and extract XS97
poultry
products in
whole pieces
or cuts
8.2.1.1 Cured
(including
salted) non-
heat treated
processed
meat and
poultry
products in
whole pieces
or cuts
8.2.1.2 Cured BENZOATES 1,000 mg/kg 3, 13
(including
salted) and
dried
processed Isopropyl citrates 384 200 mg/kg
meat and Natamycin 235 6 mg/kg
poultry (Pimaricin)
products in
whole pieces
or cuts
8.2.1.3 Fermented Sucroglycerides 474 5,000 mg/kg
non-heated
treated
processed NITRITES 80 mg/kg 32,288
meat and
poultry
products in
Table 8
Meat and meat products including poultry
Food Food Food Additive INS Recommended Note
Category Category No Maximum
System Name Level
whole pieces
or cuts
8.2.2 Heat-treated Added colour, flavour and meat tenderizer
processed not permitted.
meat and Nisin 234 25 mg/kg 330,
poultryprodu XS97,
cts in whole XS96,
pieces or cuts 233
(canned NITRITES 80 mg/kg 32, 288
chicken, PHOSPHATES 2,200 mg/kg 33
canned
mutton and SACCHARINS 500 mg/kg XS97,
goat meat) XS96
Sucroglycerides 474 5,000 mg/kg XS97,
XS96, 15
52
[TOCOPHER 500 mg/kg XS 96,
OLS XS 97]
77 52
8.2.3 [Frozen raw, [Mineral oil, 905d 950 mg/kg 3
flavoured/mari High Viscosity
nated,
PHOSPHATES 2,200 mg/kg 33]
processed
meat and
poultry
products in
whole pieces
or cuts]
52
[8.3 Processed Brilliant blue 133 100 mg/kg XS96,
comminuted FCF XS89,
meat and XS98,
XS97, 4,
poultry
16
products Butylatedhydrox 320 200mg/kg XS89,
yanisole (BHA) XS98,
130, 15
Butylatedhydrox 321 100mg/kg XS89,
ytoluene (BHT) XS98,
Table 8
Meat and meat products including poultry
Food Food Food Additive INS Recommended Note
Category Category No Maximum
System Name Level
15, 130,
162
Caramel III - 150c GMP XS89,
ammonia caramel XS98
XS96,
XS97, 3,
4 ,16
Caramel IV - 150d GMP XS89,
sulfite ammonia XS98,
caramel XS96,
XS97, 3,
4,16
Erythrosine 127 30 mg/kg 4, 290
Grape skin 163(ii) 5,000 mg/kg XS89,
extract XS98,16
NITRITES 80 mg/kg 286, 32
Paprika oleoresin 160c(i GMP
)
PHOSPHATES 2,200 mg/kg 33, 302
POLYSORBAT 5,000 mg/kg XS89,
ES XS98
RIBOFLAVINS 1,000 mg/kg XS96,
XS97, 16
Propyl gallate 310 200 mg/kg XS89,
XS98,
15, 130
Propylene glycol 405 3,000 mg/kg XS89,
alginate XS98
SORBATES 1,500 mg/kg XS89,
XS98, 42
Sodium diacetate 262(ii) 1,000 mg/kg XS89,
XS98
TOCOPHEROL 500 mg/kg XS 89,
S XS 98
Tertiary 319 100 mg/kg XS 89,
butylhydroquinon XS 98,
e (TBHQ) 15, 130,
Table 8
Meat and meat products including poultry
Food Food Food Additive INS Recommended Note
Category Category No Maximum
System Name Level
162]
8.3.1 Non-heat beta-Carotenes, 160a(ii 20 mg/kg 118
treated vegetable )
processed
comminuted
meat and
poultry
products
8.3.1.1 Cured Canthaxanthin 161g 100 mg/kg 118,4
(including
salted) non-
heat treated
processed
comminuted
meat and
poultry
products
8.3.1.2 Cured Isopropyl citrate 384 200 mg/kg
(including Natamycin 235 20 mg/kg 3, 81
salted) and (Pimaricin)
dried BENZOATES 1,000 mg/kg 3,13
processed Sunset yellow 110 100 mg/kg
comminuted FCF
meat and
poultry
products
Table 8
Meat and meat products including poultry
Food Food Food Additive INS Recommended Note
Category Category No Maximum
System Name Level
8.3.1.3 Fermented Sulphur dioxide 220 450 mg/kg Sausages
non-heat &
treated sausage
processed meat
comminuted containin
meat and g cereals
poultryprodu and
cts condime
nts
8.3.2 Heat-treated Sucroglycerides 474 5,000 mg/kg
processed Brilliant blue 133 200 mg/kg XS98,
comminuted FCF XS89,
meat and XS97,
poultry XS96, 4
products CAROTENOID 20 mg/kg XS98,
(canned S XS 89
cooked ham, beta-Carotenes, 20 mg/kg XS89,
canned vegetable 52
[160 XS98
luncheon a(ii)]
meat, canned ETHYLENE 35 mg/kg XS89,
chopped DIAMINE XS98, 21
meat) TETRA
ACETATES
(EDTA)
Sucroglycerides 474 5,000 mg/kg XS89, ,
XS98, 15

Sunset yellow 110 200 mg/kg XS89,

FCF XS98,
52
[TOCOPHER 500 mg/kg XS 89 ,
OLS XS 98]
Table 8
Meat and meat products including poultry
Food Food Food Additive INS Recommended Note
Category Category No Maximum
System Name Level
8.3.3 Frozen Mineral oil, high 905d 950 mg/kg 3
processed viscosity
comminuted Brilliant blue 133 200 mg/kg 100
meat and FCF mg/kg in
poultry other
products than
cooked.
XS89,
XS98
XS97,
XS96, 4
Sunset yellow 110 200 mg/kg 100
FCF mg/kg in
other
than
cooked.
XS89,
XS98
8.4 Edible Paprika oleoresin 160c(i GMP
casings )
ASCORBYL 5,000 mg/kg 10
ESTERS
Brilliant blue 133 100 mg/kg XS98,
FCF XS89,
XS97,
XS96, 4
CAROTENOID 100 mg/kg XS98,
S XS 89
Fast green FCF 143 100 mg/kg 3
Grape skin 163 5,000 mg/kg
extract (ii)
Table 8
Meat and meat products including poultry
Food Food Food Additive INS Recommended Note
Category Category No Maximum
System Name Level
HYDROXYBE 36 mg/kg 27
NZOATES,
PARA-
IRON OXIDES 1,000 mg/kg 72
PHOSPHATES 1,100 mg/kg 33
POLYSORBAT 1,500 mg/kg XS97,
ES XS96
Table 9
Fish and fish products, including molluscs, crustaceans, and echinoderms
Food Food Food INS No Recommende Note
Categor Category Additive d Maximum
y Name Level
System
9.0 Fish and fish
products,
including
molluscs,
crustaceans,
and
echinoderms
9.1 Fresh fish and
fish products,
including No additives permitted
molluscs,
crustaceans,
and
echinoderms
9.1.1 Fresh fish No additives permitted
9.1.2 Fresh SULFITES 100mg/kg 44
molluscs,
crustaceans,
and
echinoderms
9.2 Processed fish Acesulfame 950 200 mg/kg 144 , 188
and fish potassium
products, Aspartame 951 300 mg/kg 144 , 191
including CAROTENO 100 mg/kg 95
molluscs, IDS
crustaceans, Caramel III - 150c 30,000 mg/kg
and ammonia
echinoderms caramel
Caramel IV – 150d 30,000 mg/kg 95
sulfite
ammonia
Table 9
Fish and fish products, including molluscs, crustaceans, and echinoderms
Food Food Food INS No Recommende Note
Categor Category Additive d Maximum
y Name Level
System
caramel

9.2.1 Frozen fish, ASCORBYL 1,000 mg/kg 10

fish fillets, and ESTERS
fish products, Ascorbic acid 300 GMP
including
molluscs,
crustaceans,
and
echinoderms(f Butylated 320 200mg/kg 15, 180
rozen shrimps hydroxyanisol
or prawns, e (BHA)
frozen Butylated 321 200mg/kg 15, 180
lobsters,frozen hydroxytoluen
squid , frozen e (BHT)
fin fish and
frozen fish Calcium 170(i) GMP 95
fillets) carbonate
Canthaxanthin 161g 35 mg/kg 95
Citric acid 330 GMP 61 , 257
ETHYLENE 75 mg/kg 21
DIAMINE
TETRA
ACETATES
(EDTA)
PHOSPHAT 2,200 mg/kg 33
ES
RIBOFLAVI 300 mg/kg 95
NS
SULFITES 100 mg/kg 44 ,139
Sodium 331(i) GMP 61
Table 9
Fish and fish products, including molluscs, crustaceans, and echinoderms
Food Food Food INS No Recommende Note
Categor Category Additive d Maximum
y Name Level
System
dihydrogen
citrate
Tripotassium 332(ii) GMP 61
citrate
Acetylated 1414 GMP 29
distarch
phosphate
Agar 406 GMP 3, 53, 29
Alginic acid 400 GMP 29
Ammonium 403 GMP 29
alginate
Calcium 404 GMP 29
alginate
Carob bean 410 GMP 37
gum
Carrageenan 407 GMP 37
Citric and 472c GMP 29
fatty acid
esters of
glycerol
Dextrins, 1400 GMP 3, 53, 29
roasted starch
Gellan gum 418 GMP 29
Guar gum 412 GMP 37, 73
Gum arabic 414 GMP 29
(acacia gum)
Hydroxypropy 463 GMP 29
l cellulose
Hydroxypropy 464 GMP 29
l methyl
cellulose
Table 9
Fish and fish products, including molluscs, crustaceans, and echinoderms
Food Food Food INS No Recommende Note
Categor Category Additive d Maximum
y Name Level
System
Hydroxypropy 1440 GMP 29
l starch
Acetic and 472a GMP 29
fatty acid
esters of
glycero
Karaya gum 416 GMP 29
Lactic and 472b GMP 29
fatty acid
esters of
glycerol
Lecithins 322(i), GMP 29
(ii)
Magnesium 511 GMP 29
chloride
Mannitol 421 GMP 29
Methyl 461 GMP 37
cellulose
Methyl ethyl 465 GMP 29
cellulose
Oxidized 1404 GMP 29
starch
Pectins 440 GMP 16,37
Polydextroses 1200 GMP 29
Potassium 402 GMP 29
alginate
Potassium 508 GMP 29
chloride
Potassium 332(i) GMP 61
dihydrogen
citrate
Table 9
Fish and fish products, including molluscs, crustaceans, and echinoderms
Food Food Food INS No Recommende Note
Categor Category Additive d Maximum
y Name Level
System
Powdered 460(ii) GMP 29
cellulose
Processed 407a GMP 37
eucheumasea
weed
Salts of 470(i) GMP 71, 29
myristic,
palmitic and
stearic acids
with ammonia,
calcium,
potassium and
sodium
Trisodium 331(iii) GMP 61
citrate
Salts of oleic 470(ii) GMP 29
acid with
calcium,
potassium and
sodium
Sodium 401 GMP 37
alginate
Carboxymethy 466 GMP
l cellulose
Tara gum 417 GMP 29, 73
Tragacanth 413 GMP 29
gum
Tricalcium 333(iii) GMP 29
citrate
Trisodium 331(iii) GMP 61
citrate
Table 9
Fish and fish products, including molluscs, crustaceans, and echinoderms
Food Food Food INS No Recommende Note
Categor Category Additive d Maximum
y Name Level
System
Xanthan gum 415 GMP 37
9.2.2 Frozen Trisodium 331(iii) GMP 61
battered fish, citrate
fish fillets and ASCORBYL 1,000 mg/kg 10
fish products, ESTERS
including Ammonium 503(i) GMP 41
molluscs, carbonate
crustaceans, Ascorbic acid, 300 GMP
and L-
echinoderms Butylated 320 200mg/kg 15, 180
hydroxyanisol
e (BHA)

Butylated 321 200mg/kg 15, 180

hydroxytoluen
e (BHT)

Citric acid 330 GMP 61

ETHYLENE 75 mg/kg 21
DIAMINE
TETRA
ACETATES
(EDTA)
Fumaric acid 297 GMP 41
Malic acid, 296 GMP 41
DL-
PHOSPHAT 2,200 mg/kg 33
ES
Potassium 501(i) GMP 41
carbonate
Potassium 332(i) GMP 61
dihydrogen
Table 9
Fish and fish products, including molluscs, crustaceans, and echinoderms
Food Food Food INS No Recommende Note
Categor Category Additive d Maximum
y Name Level
System
citrate
Potassium 501(ii) GMP 41
hydrogen
carbonate
Sodium 500(i) GMP 41
carbonate
Sodium 331(i) GMP 61
dihydrogen
citrate
Sodium 365 GMP 41
fumarates
Sodium 500(ii) GMP 41
hydrogen
carbonate
Sodium 500(iii) GMP 41
sesquicarbonat
e
THIODIPRO 200 mg/kg 15, 46
PIONATES

Acetylated 1414 GMP 63

distarch
phosphate
Agar 406 GMP 29
Carob bean 410 GMP 177
gum
Carrageenan 407 GMP 177
Citric and 472c GMP 129
fatty acid
esters of
glycerol
Table 9
Fish and fish products, including molluscs, crustaceans, and echinoderms
Food Food Food INS No Recommende Note
Categor Category Additive d Maximum
y Name Level
System
Dextrins, 1400 GMP 29
roasted starch
Gellan gum 418 GMP 29
Guar gum 412 GMP 177
Gum arabic 414 GMP 29
(acacia gum)
Hydroxypropy 463 GMP 63
l cellulose
Hydroxypropy 464 GMP 63
l methyl
cellulose
Hydroxypropy 1440 GMP 63
l starch
Acetic and 472a GMP 29
fatty acid
esters of
glycero
Karaya gum 416 GMP 29
Lactic and 472b GMP 29
fatty acid
esters of
glycerol
Magnesium 511 GMP 29
chloride
Mannitol 421 GMP 29
Methyl 461 GMP 177
cellulose
Methyl ethyl 465 GMP 63
cellulose
Oxidized 1404 GMP 63
starch
Table 9
Fish and fish products, including molluscs, crustaceans, and echinoderms
Food Food Food INS No Recommende Note
Categor Category Additive d Maximum
y Name Level
System
Pectins 440 GMP 177
Powdered 460(ii) GMP 29
cellulose
Processed 407a GMP 177
eucheumasea
weed
Salts of 470(i) GMP 71
myristic,
palmitic and
stearic acids
with ammonia,
calcium,
potassium and
sodium
Salts of oleic 470(ii) GMP 29
acid with
calcium,
potassium and
sodium
Sodium 401 GMP 210
alginate
Carboxymethy 466 GMP 177
l cellulose
Tara gum 417 GMP 29, 73
Tragacanth 413 GMP 29
gum
Xanthan gum 415 GMP 177
Acetylated 1422 GMP 63
distarch
adipate
Acid-treated 1401 GMP 63
Table 9
Fish and fish products, including molluscs, crustaceans, and echinoderms
Food Food Food INS No Recommende Note
Categor Category Additive d Maximum
y Name Level
System
starch
Alkaline 1402 GMP 63
treated starch
Hydroxypropy 1442 GMP 63
l distarch
phosphate
Lecithins 322(i), GMP 63
(ii)
Starch acetate 1420 GMP 63
Monostarch 1410 GMP 63
phosphate
Tripotassium 332(ii) GMP 61
citrate
Phosphated 1413 GMP 63
distarch
phosphate
9.2.3 Frozen CHLOROPH 40 mg/kg 95
minced and YLLS, AND
creamed fish CHLOROPH
products YLLIN
including COPPER
molluscs, COMPLEXE
crustaceans, S
and Grape skin 163(ii) GMP 95
echinoderms extract
PHOSPHAT 2,200 mg/kg 33
ES
Ponceau 4R 124 100 mg/kg 95
Sunset yellow 110 100 mg/kg 95
FCF
Agar 406 GMP
Table 9
Fish and fish products, including molluscs, crustaceans, and echinoderms
Food Food Food INS No Recommende Note
Categor Category Additive d Maximum
y Name Level
System
Carob bean 410 GMP
gum
Carrageenan 407 GMP
Dextrins, 1400 GMP
roasted starch
Gellan gum 418 GMP
Guar gum 412 GMP
Karaya gum 416 GMP
Mannitol 421 GMP
Processed 407a GMP
eucheumasea
weed
Sodium 401 GMP
alginate
Tripotassium 332(ii) GMP
citrate
Trisodium 331(iii) GMP
citrate
Tara gum 417 GMP
Xanthan gum 415 GMP
9.2.4 Cooked Ascorbic acid, 300 GMP
and/or fried L-
fish and fish Calcium 170(i) GMP
products, carbonate
including Fumaric acid 297 GMP
molluscs, Magnesium 504(i) GMP
crustaceans, carbonate
and Magnesium 528 GMP
echinoderms hydroxide
Magnesium 504(ii) GMP
hydroxide
Table 9
Fish and fish products, including molluscs, crustaceans, and echinoderms
Food Food Food INS No Recommende Note
Categor Category Additive d Maximum
y Name Level
System
carbonate

Malic acid, 296 GMP

DL-
Potassium 332(i) GMP
dihydrogen
citrate
Sodium 331(i) GMP
dihydrogen
citrate
Sodium 365 GMP
fumarates
Tricalcium 333(iii) GMP
citrate
Tripotassium 332(ii) GMP
citrate
Trisodium 331(iii) GMP
citrate
9.2.4.1 Cooked fish Acetylated 1414 GMP 241
and fish distarch
products phosphate
Allura red AC 129 100 mg/kg 95
Carob bean 410 GMP 241
gum
Brilliant blue 133 200 mg/kg 95
FCF
Dextrins, 1400 GMP 241
roasted starch
Hydroxypropy 1440 GMP 241
l starch
Gellan gum 418 GMP 241
Table 9
Fish and fish products, including molluscs, crustaceans, and echinoderms
Food Food Food INS No Recommende Note
Categor Category Additive d Maximum
y Name Level
System
Karaya gum 416 GMP 241
CHLOROPH 30 mg/kg 62 ,95
YLLS, AND
CHLOROPH
YLLIN
COPPER
COMPLEXE
S
Calcium 170(i) GMP
carbonate
Oxidized 1404 GMP 241
starch
Processed 407a GMP 241
eucheuma
seaweed
beta- 160a(ii) 1,000 mg/kg 95
Carotenes,
vegetable
ETHYLENE 50 mg/kg 21
DIAMINE
TETRA
ACETATES
(EDTA)
Fast green 143 200 mg/kg
FCF
Grape skin 163(ii) 500 mg/kg 95
extract
Indigotine 132 200 mg/kg 95
(Indigo
carmine)
PHOSPHAT 2,200 mg/kg 33
Table 9
Fish and fish products, including molluscs, crustaceans, and echinoderms
Food Food Food INS No Recommende Note
Categor Category Additive d Maximum
y Name Level
System
ES
Ponceau 4R 124 200 mg/kg 95
RIBOFLAVI 300 mg/kg 95
NS
Tragacanth 413 GMP 241
gum
SACCHARI 500 mg/kg
NS
SORBATES 2,000 mg/kg 42
Sodium 365 GMP
fumarate
Sunset yellow 110 200 mg/kg 95
FCF
Xanthan gum 415 GMP 241, 327
9.2.4.2 Cooked Allura red AC 129 100 mg/kg
molluscs,
crustaceans, Aluminium 523 200 mg/kg 6,250
and ammonium
echinoderms sulfate
BENZOATE 2,000 mg/kg 13, 82
S
Brilliant blue 133 200 mg/kg 95
FCF
beta- 160a(ii) 1,000 mg/kg
Carotenes,
vegetable
Grape skin 163(ii) 1,000 mg/kg
extract
PHOSPHAT 2,200 mg/kg
ES
Ponceau 4R 124 200 mg/kg
Table 9
Fish and fish products, including molluscs, crustaceans, and echinoderms
Food Food Food INS No Recommende Note
Categor Category Additive d Maximum
y Name Level
System
RIBOFLAVI 300 mg/kg
NS
SORBATES 2,000 mg/kg 42, 82
SULFITES 150 mg/kg 44
Sunset yellow 110 200 mg/kg
FCF
9.2.4.3 Fried fish and Hydroxypropy 1440 GMP 41
fish products, l starch
including Processed 407a GMP 41
molluscs, eucheuma
crustaceans, seaweed
and Acetylated 1414 GMP 41
echinoderms distarch
phosphate
Carob bean 410 GMP 41
gum
Dextrins, 1400 GMP 41
roasted starch
Gellan gum 418 GMP 41
CHLOROPH 40 mg/kg 95,41
YLLS AND
CHLOROPH
YLLIN
COPPER
COMPLEXE
S
Karaya gum 416 GMP 41
Oxidized 1404 GMP 41
starch
Grape skin 163(ii) 1,000 mg/kg 95
extract
Table 9
Fish and fish products, including molluscs, crustaceans, and echinoderms
Food Food Food INS No Recommende Note
Categor Category Additive d Maximum
y Name Level
System
Tragacanth 413 GMP 41
gum
Xanthan gum 415 GMP
9.2.5 Smoked, Allura red AC 129 100 mg/kg 22
dried, BENZOATE 200 mg/kg
fermented, S
and/or salted Butylated 320 200 mg/kg 15, 196
fish and fish hydroxyanisol
products, e (BHA)
including
Butylated 321 200 mg/kg 15, 196
molluscs,
hydroxytoluen
crustaceans,
e (BHT)
and
echinoderms CHLOROPH 200 mg/kg
(Dried shark YLLS AND
fins, CHLOROPH
Salted fish/ YLLINCOPP
dried salted ER
fish) COMPLEXE
S
Calcium 170(i) GMP 266, 267
carbonate
Canthaxanthin 161g 15 mg/kg
beta- 160a(ii) 1,000 mg/kg
Carotenes,
vegetable
Fast green 143 100 mg/kg
FCF
Fumaric acid 297 GMP
Grape skin 163(ii) 1,000 mg/kg 266, 267
extract
Table 9
Fish and fish products, including molluscs, crustaceans, and echinoderms
Food Food Food INS No Recommende Note
Categor Category Additive d Maximum
y Name Level
System
IRON 250 mg/kg 22
OXIDES
Magnesium 504(i) GMP 22
carbonate
Indigotine 132 22
(Indigo 100 mg/kg
carmine)
Magnesium 528 GMP 266, 267
hydroxide
Magnesium 504(ii) GMP 266, 267
hydroxide
carbonate
Malic acid, 296 GMP 266, 267
DL-
Ponceau 4R 124 100 mg/kg 266, 267
Potassium 332(i) GMP 22
dihydrogen
citrate
Propyl gallate 310 100 mg/kg 266, 267
RIBOFLAVI 300 mg/kg 15, 196
NS
52
SORBATES [1000 42
mg/Kg]
SULFITES 30 mg/kg
Sodium 331(i) GMP 44
dihydrogen
citrate
Sodium 365 GMP 266, 267
fumarate
Sunset yellow 110 100 mg/kg 266, 267
FCF
Table 9
Fish and fish products, including molluscs, crustaceans, and echinoderms
Food Food Food INS No Recommende Note
Categor Category Additive d Maximum
y Name Level
System
Acetylated 1414 GMP 22
distarch
phosphate
Agar 406 GMP 300
Carrageenan 407 GMP 300
Citric and 472c GMP 300
fatty acid
esters of
glycerol
Guar gum 412 GMP 300
Gum arabic 414 GMP 300
(acacia gum)
Hydroxypropy 463 GMP 300
l cellulose
Hydroxypropy 464 GMP 300
l methyl
cellulose
Hydroxypropy 1440 GMP 300
l starch
Lactic and 472b GMP 300
fatty acid
esters of
glycerol
Magnesium 511 GMP 300
chloride
Mannitol 421 GMP 300
Methyl 461 GMP 300
cellulose
Methyl ethyl 465 GMP 300
cellulose
Oxidized 1404 GMP 300
Table 9
Fish and fish products, including molluscs, crustaceans, and echinoderms
Food Food Food INS No Recommende Note
Categor Category Additive d Maximum
y Name Level
System
starch
Pectins 440 GMP 300
Powdered 460(ii) GMP 300
cellulose
Processed 407a GMP 300
eucheuma
seaweed
Salts of 470(i) GMP 300
myristic,
palmitic and
stearic acids
with ammonia,
calcium,
potassium and
sodium
Salts of oleic 470(ii) GMP 300
acid with
calcium,
potassium and
sodium
Sodium 401 GMP 300
alginate
Carboxymethy 466 GMP 300
l cellulose
Tara gum 417 GMP 300
Tragacanth 413 GMP 300
gum
Xanthan gum 415 GMP 300
Lecithins 322(i), GMP 300
(ii)
Acetic and 472a GMP 300
Table 9
Fish and fish products, including molluscs, crustaceans, and echinoderms
Food Food Food INS No Recommende Note
Categor Category Additive d Maximum
y Name Level
System
fatty acid
esters of
glycerol
9. 3 Semi Acesulfame 950 200 mg/kg 144, 188
preserved fish potassium
and fish Aspartame 951 300 mg/kg 144, 191
products Aspartame- 962 200 mg/kg 113
including acesulfame
molluscs, salt
crustaceans, BENZOATE 2,000 mg/kg 13, 120
and S
echinoderms Butylated 320 200 mg/kg 15, 180
hydroxyanisol
e (BHA)
Butylated 321 200 mg/kg 15, 180
hydroxytoluen
e (BHT)
CAROTENO 100 mg/kg 100, 95
IDS
Caramel III - 150c 30,000 mg/kg 95
ammonia
caramel
Sucralose 955 120 mg/kg 144
(Trichlorogala
ctosucrose)
Caramel IV – 150d 30,000 mg/kg 95
sulfite
ammonia
caramel
Neotame 961 10 mg/kg
Table 9
Fish and fish products, including molluscs, crustaceans, and echinoderms
Food Food Food INS No Recommende Note
Categor Category Additive d Maximum
y Name Level
System
HYDROXYB 1,000 mg/kg 27
ENZOATES,
PARA-

SORBATES 1,000 mg/kg 42

9.3.1 Fish and fish PHOSPHAT 2,200 mg/kg 33
products ES
including SACCHARI 160 mg/kg 144
molluscs, NS
crustaceans,
and
echinoderms,
marinated
and/or in jelly
9.3.2 Fish and fish ETHYLENE 250 mg/kg 21
products DIAMINE
including TETRA
molluscs, ACETATES
crustaceans (EDTA)
and PHOSPHAT 2,200 mg/kg 33
echinoderms, ES
pickled and/or SACCHARI 160 mg/kg 144
in brine NS
9.3.3 Salmon Allura red AC 129 100 mg/kg
substitutes, Brilliant blue 133 100 mg/kg
caviar and FCF
other fish roe CHLOROPH 200 mg/kg
products YLLS AND
CHLOROPH
YLLINCOPP
ER
COMPLEXE
Table 9
Fish and fish products, including molluscs, crustaceans, and echinoderms
Food Food Food INS No Recommende Note
Categor Category Additive d Maximum
y Name Level
System
S
Canthaxanthin 161g 15 mg/kg
beta- 160a(ii) 1,000 mg/kg
Carotenes,
vegetable
Fast green 143 100 mg/kg
FCF
Grape skin 163(ii) 1,500 mg/kg
extract
IRON 100 mg/kg
OXIDES
Indigotine 132 100 mg/kg
(Indigo
carmine)
PHOSPHAT 2,200 mg/kg 33
ES
52
Ponceau 4R [124] 200 mg/kg
RIBOFLAVI 300 mg/kg
NS
9.3.4 Semi- Sunset yellow 110 100 mg/kg
preserved fish FCF
and fish Allura red AC 129 100 mg/kg
products CHLOROPH 75 mg/kg 95
including YLLS AND
molluscs, CHLOROPH
crustaceans YLLIN
and COPPER
echinoderms COMPLEXE
(e.g. fish S
paste), IRON 50 mg/kg 95
excluding OXIDES
Table 9
Fish and fish products, including molluscs, crustaceans, and echinoderms
Food Food Food INS No Recommende Note
Categor Category Additive d Maximum
y Name Level
System
products of Indigotine 132 100 mg/kg
food (Indigo
categories carmine)
9.3.1 –9.3.3 PHOSPHAT 2,200 mg/kg 33
ES
Ponceau 4R 124 100 mg/kg
RIBOFLAVI 300 mg/kg
NS
SACCHARI 160 mg/kg 144
NS
9.4 Fully Acesulfame 950 200 mg/kg 144, 188
preserved potassium
including Aspartame 951 300 mg/kg 144, 191
canned or Aspartame- 962 200 mg/kg 113
fermented fish acesulfame
and fish salt
products, and CAROTENO 100 mg/kg 95
molluscs, IDS
crustaceans, Butylated 320 200 mg/kg 15, 180
and hydroxyanisol
echinoderms(c e (BHA)
anned fin fish,
canned Butylated 321 200 mg/kg 15, 180
shrimp, hydroxytoluen
canned e (BHT)
sardines, CHLOROPH 500 mg/kg 95
canned YLLS AND
salmon, CHLOROPH
canned crab YLLIN
meat, canned COPPER
tuna and COMPLEXE
Table 9
Fish and fish products, including molluscs, crustaceans, and echinoderms
Food Food Food INS No Recommende Note
Categor Category Additive d Maximum
y Name Level
System
bonito) S,
Canthaxanthin 161g 15 mg/kg
Caramel III - 150c 30,000 mg/kg 50
ammonia
caramel
Caramel IV – 150d 30,000 mg/kg 95
sulfite
ammonia
caramel
beta- 160a(ii) 500 mg/kg
Carotenes,
vegetable
ETHYLENE 21
DIAMINE 340 mg/kg
TETRA
ACETATES
(EDTA)
IRON 50 mg/kg 95
OXIDE
Neotame 961 10 mg/kg
PHOSPHAT 2,200 mg/kg 33
ES
RIBOFLAVI 500 mg/kg 95
NS
SACCHARI 200 mg/kg 144
NS
SULFITES 150 mg/kg 44, 140
Sucralose 955 120 mg/kg 144
(Trichlorogala
ctosucrose)
Carboxy 466 GMP
Table 9
Fish and fish products, including molluscs, crustaceans, and echinoderms
Food Food Food INS No Recommende Note
Categor Category Additive d Maximum
y Name Level
System
methyl
cellulose
Table 10
Eggs and eggs products
Food Food Food Additive INS Notes
category Category No Recommend
system Name ed Maximum
Level
10.0 Eggs and
egg products
10.1 Fresh egg No additives permitted
10.2 Egg products Lauric arginate 243 200 mg/kg
ethyl ester
10.2.1 Liquid egg BENZOATES 5,000 mg/kg 13
products PHOSPHATES 4,400 mg/kg 67, 33
SORBATES 5,000 mg/kg 42
Triethyl citrate 1505 2,500 mg/kg
Acetic acid, 260 GMP
glacial
Citric acid 330 GMP
Lactic acid L-, D- 270 GMP
and DL-
Sodium acetate 262(i) GMP
Sodium 331(i) GMP
dihydrogen
citrate
Sodium lactate 325 GMP
Trisodium citrate 331(iii GMP
)
Agar 406 GMP
Calcium alginate 404 GMP
Carob bean gum 410 GMP
Carrageenan 407 GMP
Gellan gum 418 GMP
Guar gum 412 GMP
Gum 414 GMP
Table 10
Eggs and eggs products
Food Food Food Additive INS Notes
category Category No Recommend
system Name ed Maximum
Level
arabic(Acacia
gum)
Karaya gum 416 GMP
Konjac flour 425 GMP
Lecithins 322(i), GMP
(ii)
Micro crystalline 460(i) GMP
cellulose
(cellulose gel)
Pectins 440 GMP
Polydextroses 1200 GMP
Processed 407a GMP
eucheuma
seaweed
Salts of myristic, 470(i) GMP
palmitic and
stearic acids with
ammonia,
calcium,
potassium and
sodium
Sodium alginate 401 GMP
Tara gum 417 GMP
52
[omit ]
Xanthan gum 415 GMP
Carboxymethyl 466 GMP
cellulose
10.2.2 Frozen egg PHOSPHATES 1,290 mg/kg 67, 33
products SORBATES 1,000 mg/kg 42
Acetic acid, 260 GMP
Table 10
Eggs and eggs products
Food Food Food Additive INS Notes
category Category No Recommend
system Name ed Maximum
Level
glacial
Citric acid 330 GMP
Lactic acid L-, D- 270 GMP
and DL
Sodium acetate 262(i) GMP
Sodium 331(i) GMP
dihydrogen
citrate
Sodium lactate 325 GMP
Trisodium citrate 331(iii GMP
)
Agar 406 GMP
Calcium alginate 404 GMP
Carob bean gum 410 GMP
Carrageenan 407 GMP
Gellan gum 418 GMP
Guar gum 412 GMP
Gum 414 GMP
arabic(Acacia
gum)
Karaya gum 416 GMP
Konjac flour 425 GMP
Lecithins 322(i), GMP
(ii)
Micro crystalline 460(i) GMP
cellulose
(cellulose gel)
Mannitol 421 GMP
Mono- and di- 471 GMP
glycerides of
Table 10
Eggs and eggs products
Food Food Food Additive INS Notes
category Category No Recommend
system Name ed Maximum
Level
fatty acids

Pectins 440 GMP

Polydextrose 1200 GMP
Processed 407a GMP
eucheuma
seaweed
Salts of myristic, 470(i) GMP
palmitic and
stearic acids with
ammonia,
calcium,
potassium and
sodium
Sodium alginate 401 GMP
Tara gum 417 GMP
Carboxymethyl 466 GMP
cellulose
Xanthan gum 415 GMP
ETHYLENE 200 mg/kg 21, 47
DIAMINE
TETRA
ACETATES
(EDTA)
52
[omit ]
Triethyl citrate 1505 2,500 mg/kg 47
10.2.3 Dried and/or Diacetyltartaric 472e 5,000 mg/kg
heat and fatty acid
coagulated esters of glycerol
egg products ETHYLENE 200 mg/kg 21, 47
DIAMINE
Table 10
Eggs and eggs products
Food Food Food Additive INS Notes
category Category No Recommend
system Name ed Maximum
Level
TETRA
ACETATES
(EDTA)
SORBATES 1,000 mg/kg 42
Triethyl citrate 1505 2,500 mg/kg 47
10.3 Preserved PHOSPHATES 1,000 mg/kg 33
eggs
10.4 Egg based Acesulfame 950 350 mg/kg 188
deserts e.g. potassium
custard ASCORBYL 500 mg/kg 10, 2
ESTERS
Aspartame 951 1,000 mg/kg 191
BENZOATES 1,000 mg/kg 13
Lauric arginate 243 200 mg/kg
ethyl ester
Neotame 961 100 mg/kg
PHOSPHATES 1,400 mg/kg 33

POLYSORBAT 3,000 mg/kg

ES
Propyl gallate 310 90 mg/kg 15, 2
Propylene glycol 477 40,000 mg/kg
esters of fatty
acids
SACCHARINS 100 mg/kg 144
SORBATES 1,000 mg/kg 42
Steviol 960 330 mg/kg 26
glycosides
Sucralose 955 400 mg/kg
(trichlorogalactos
ucrose)
Table 10
Eggs and eggs products
Food Food Food Additive INS Notes
category Category No Recommend
system Name ed Maximum
Level
Sucroglycerides 474 5,000 mg/kg
Allura red AC 129 100 mg/kg
Brilliant Blue 133 100 mg/kg
FCF
CAROTENOID 150 mg/kg
S
CHLOROPHYL 300 mg/kg
LS AND
CHLOROPHYL
LINS, COPPER
COMPLEXES
Canthaxanthin 161g 15 mg/kg
Caramel IV- 150d 20,000 mg/kg
Sulfite ammonia
Caramel
Caramel III – 52
[150 20,000 mg/kg
ammonia caramel c]
beta-Carotenes, 160a(i 1,000 mg/kg
vegetable i)
Fast green FCF 143 100 mg/kg
Sunset yellow 110 50 mg/kg
FCF
Indigotine 132 100 mg/kg
(Indigo carmine)
Ponceau 4R 124 50 mg/kg
RIBOFLAVINS 200 mg/kg
Table 11
Sweeteners including honey
Food Food Food Additive INS Recommende Notes
Category Category No d Maximum
system Name Level
11.0 Sweeteners
including
honey
11.1 Refined and No additives permitted
raw sugars
11.1.1 White sugar, SULFITES 15 mg/kg 44
dextrose
anhydrous,
dextrose
monohydrate,
fructose
(dextrose)
Refined Sugar SULFITES 20 mg/kg
11.1.2 Powdered Calcium silicate 552 15,000 mg/kg 56
sugar, Magnesium 504(i) 15,000 mg/kg 56
powdered carbonate
dextrose (icing carbonates of 170(i) 15,000 mg/kg
sugar) calcium
Magnesium 553(i) 15,000 mg/kg 56
silicate, synthetic
Silicates of 559, 15,000 mg/kg
aluminium or 554,
sodium 556
(aluminium
silicate, sodium
alluminosilicate,
calcium
aluminium
silicate)
PHOSPHATES 6,600 mg/kg 56,33
SULFITES 20 mg/kg 44
Silicon dioxide, 551 15,000 mg/kg 56
Table 11
Sweeteners including honey
Food Food Food Additive INS Recommende Notes
Category Category No d Maximum
system Name Level
amorphous
11.1.3 Soft white SULFITES 150 mg/kg 44, 111
sugar, soft
brown sugar,
glucose syrup,
dried glucose
syrup, raw
cane sugar,
khandsarisug
ar (sulphur
sugar), bura
sugar
Khandsari No additives permitted
sugar (desi)
11.1.3.1 Dried glucose SULFITES 20 mg/kg 111,44
syrup for
manufacture
of sugar
confectionery
(dried glucose
syrup)
11.1.3.2 Glucose syrup SULFITES 20 mg/kg 111,44
for
manufacture
of sugar
confectionery
(golden syrup)
11.1.4 Lactose No additives permitted
11.1.5 Plantation or SULFITES 70 mg/kg 44
mill white
sugar
(plantation
Table 11
Sweeteners including honey
Food Food Food Additive INS Recommende Notes
Category Category No d Maximum
system Name Level
white sugar,
cube sugar,
misri)
52
[11.1.6 Gur or Sulfites 50 mg/Kg Residue
Jaggery not to
exceed
50mg/K
g in the
end
product
]
52
[11.1.6.1 Cane
Jaggery/Gur
11.1.6.2 Palm
Jaggery/Gur
11.1.6.3 Date
Jaggery/Gur]
11.2 Brown sugar SULFITES 40 mg/kg 44
excluding
products of
food category
11.1.3
11.3 Sugar RIBOFLAVINS 300 mg/Kg
solutions and
syrups, also
(partially)
inverted, SULFITES 70 mg/kg 44
including
treacle and
molasses,
excluding
products of
food category
11.1.3
Table 11
Sweeteners including honey
Food Food Food Additive INS Recommende Notes
Category Category No d Maximum
system Name Level
11.4 Other sugars ASCORBYL 200 mg/kg 10
and syrups ESTERS
(e.g. xylose, Acesulfame 950 1,000 mg/kg 159,
maple syrup, potassium 188
sugar Acetic and fatty 472a GMP 258
toppings) acid esters of
glycerol
Acetylated 1422 GMP 258
distarch adipate
Acetylated 1414 GMP 258
distarch
phosphate
Acid-treated 1401 GMP 258
starch
Agar 406 GMP 258
Alginic acid 400 GMP 258
75
[Omitted]
Alkaline treated 1402 GMP 258
starch
Allura red AC 129 200 mg/kg
Ammonium 403 GMP 258
alginate
Aspartame 951 3,000 mg/kg 159,
191
BENZOATES 1,000 mg/kg 13
Bleached starch GMP 258
CAROTENOID 50 mg/kg 217
S
CHLOROPHYL 64 mg/kg 62
LS AND
CHLOROPHYL
Table 11
Sweeteners including honey
Food Food Food Additive INS Recommende Notes
Category Category No d Maximum
system Name Level
LINS, COPPER
COMPLEXES
Calcium acetate 263 GMP 258
Calcium alginate 404 GMP 259
Canthaxanthin 161g 15 mg/kg
Caramel III - 150c 50,000 mg/kg 100
ammonia caramel
Carob bean gum 410 GMP 258
beta-Carotenes, 160a(i 50 mg/kg
vegetable i)
Carrageenan 407 GMP 258
Citric and fatty 472c GMP 258
acid esters of
glycerol
Distarch 1412 GMP 258
phosphate
Gellan gum 418 GMP 258
Guar gum 412 GMP 258
Gum arabic 414 GMP 258
(Acacia gum)
HYDROXYBEN 100 mg/kg 27
ZOATES,
PARA-
Hydroxypropyl 463 GMP 258
cellulose
Hydroxypropyl 1442 GMP 258
distarch
phosphate
Hydroxypropyl 464 GMP 258
methyl cellulose
Hydroxypropyl 1440 GMP 258
starch
Table 11
Sweeteners including honey
Food Food Food Additive INS Recommende Notes
Category Category No d Maximum
system Name Level
Indigotine 132 300 mg/kg
(Indigo carmine)
Karaya gum 416 GMP 258
Konjac flour 425 GMP 258
Lactic and fatty 472b GMP 258
acid esters of
glycerol
Lecithins 322(i), GMP 258
(ii)
Magnesium 504(i) GMP 258
carbonate
Magnesium 511 GMP 258
chloride
Magnesium 528 GMP 258
hydroxide
Magnesium 504(ii) GMP 258
hydroxide
carbonate
Mannitol 421 GMP 258
Methyl cellulose 461 GMP 258
Methyl ethyl 465 GMP 258
cellulose
Microcrystalline 460(i) GMP 258
cellulose
(cellulose gel)
Mono- and di- 471 GMP 258
glycerides of
fatty acids
Monostarch 1410 GMP 258
phosphate
Neotame 961 70 mg/kg 159
Oxidized starch 1404 GMP 258
Table 11
Sweeteners including honey
Food Food Food Additive INS Recommende Notes
Category Category No d Maximum
system Name Level
PHOSPHATES 1,320 mg/kg 56,33
Pectins 440 GMP 258
Phosphated 1413 GMP 258
distarch
phosphate
Polydextrose 1200 GMP 258
Ponceau 4R 124 300 mg/kg 159
Potassium 402 GMP 258
alginate
Potassium 332(i) GMP
dihydrogen
citrate
Powdered 460(ii) GMP 258
cellulose
Processed 407a GMP 258
eucheuma
seaweed
Propylene glycol 477 5,000 mg/kg
esters of fatty
acids
RIBOFLAVINS 300 mg/kg
SACCHARINS 300 mg/kg 159
SORBATES 1,000 mg/kg 42
SULFITES 40 mg/kg 44
Salts of myristic, 470(i) GMP 71, 258
palmitic and
stearic acids with
ammonia,
calcium,
potassium and
sodium
Table 11
Sweeteners including honey
Food Food Food Additive INS Recommende Notes
Category Category No d Maximum
system Name Level
Salts of oleic acid 470(ii) GMP 258
with calcium,
potassium and
sodium
Sodium alginate 401 GMP 258
Carboxymethyl 466 GMP 258
cellulose
Sodium 331(i) GMP 258
dihydrogen
citrate
Starches, enzyme 1405 GMP 258
treated
Sucralose 955 1,500 mg/kg 159,
(Trichlorogalacto
sucrose)
Tragacanth gum 413 GMP 258
Tripotassium 332(ii) GMP 258
citrate
Trisodium citrate 331(iii GMP 258
)
Xanthan gum 415 GMP 258
11.5 Honey No additives permitted
11.6 Table-top Steviol 960 7 mg/ 100 mg In
sweeteners glycosides tablet
including /liquid
those and
containing powder
high-intensity forms,
sweeteners 26
(saccharin Sucralose 955 GMP
sodium, (Trichlorogalacto
aspartame, sucrose)
Table 11
Sweeteners including honey
Food Food Food Additive INS Recommende Notes
Category Category No d Maximum
system Name Level
acesulfame Acesulfame 950 GMP 188
potassium, potassium
sucralose) 75
[Omitted]
Aspartame 951 GMP 191
Aspartame- 962 GMP
acesulfame salt
BENZOATES 2,000 mg/kg 13
Caramel IV – 150d 1,200 mg/kg 213
sulfite ammonia
caramel
ETHYLENE 1,000 mg/kg 96,21
DIAMINE
TETRA
ACETATES
Neotame 961 GMP
PHOSPHATES 1,000 mg/kg 56 ,33
Polyethylene 1521 10,000 mg/kg
glycol
Polyvinylpyrrolid 1201 3,000 mg/kg
one
SACCHARINS GMP
SORBATES 1,000 mg/kg 42,192
 Table 12
Salts, spices, soups, salads and protein products
Food Food Food Additive INS Recommended Note
categor Category No Maximum
y Name Level
System
12.0 Salts, spices,
soups,
sauces,
salads and
protein
products
12.1 Salt and salt No additives permitted
substitutes
12.1.1 Salt Calcium 170(i) 20 g/kg
(including carbonate
edible Calcium silicate 552 20 g/kg
common salt, FERROCYANI 10 mg/kg 24, 107
iron fortified DES
salt, iodized Magnesium 504(i) 20 g/kg
salt)* carbonate
Magnesium oxide 530 GMP
Magnesium 553(i) 20 g/kg
silicate, synthetic
PHOSPHATES 8,800 mg/kg 33
POLYSORBAT 10 mg/kg
ES
Salts of myristic, 470(i) 20 g/kg 71
palmitic and
stearic acids with
ammonia,
calcium,
potassium and
sodium
Silicon dioxide 551 GMP
amorphous
52[Sodium 554 1,000 mg/kg 6,254
 Table 12
Salts, spices, soups, salads and protein products
Food Food Food Additive INS Recommended Note
categor Category No Maximum
y Name Level
System
aluminosilicate]
ETHYLENE 50 mg/kg
DIAMINE
TETRA
ACETATES
(EDTA)
Adipic acid 355 250 mg/kg
*Only the following additives permitted in
double fortified salt
Hydroxy propyl 464 GMP
methyl cellulose
Titanium dioxide 171 GMP
12.1.2 Salt Diacetyl tartaric 472e 16,000 mg/kg
substitutes and fatty acid
esters of glycerol
FERROCYANI 20 mg/kg 24
DES
PHOSPHATES 4,400 mg/kg
Calcium lactate 327 GMP
Citric acid 330 GMP
Fumaric acid 297 GMP
Lactic acid, L-, 270 GMP
D- and DL
Magnesium 528 GMP
hydroxide
Magnesium 504(ii) GMP
hydroxide
carbonate
Malic acid, dl- 296 GMP
Potassium 332(i) GMP
dihydrogen citrate
 Table 12
Salts, spices, soups, salads and protein products
Food Food Food Additive INS Recommended Note
categor Category No Maximum
y Name Level
System
Sodium acetate 262(i) GMP
Sodium carbonate 500(i) GMP
Sodium 331(i) GMP
dihydrogen citrate
Sodium fumarates 365 GMP
Tripotassium 332(i) GMP
citrate
Trisodium citrate 331(iii GMP
)
12.2 Herbs, ASCORBYL 500 mg/kg 10
spices, ESTERS
seasonings Acesulfame K 950 2,000 mg/kg 188
and Butylated 320 200mg/kg 15, 130
condiments hydroxyanisole
(e.g. (BHA)
seasoning for
Butylated 321 200mg/kg 15, 130
instant
hydroxytoluene
noodles)
(BHT)

ETHYLENE 70 mg/kg 21
DIAMINE
TETRA
ACETATES
(EDTA)
Neotame 961 32 mg/kg
Propyl gallate 310 200 mg/kg 15, 130
SORBATES 1,000 mg/kg 42
Tertiary butyl 319 200 mg/kg
hydroquinone
52
12.2.1 [Herbs, POLYSORBAT 2,000 mg/kg
spices, ES
 Table 12
Salts, spices, soups, salads and protein products
Food Food Food Additive INS Recommended Note
categor Category No Maximum
y Name Level
System
masalas, SULFITES 150 mg/kg
spice
mixtures
including
oleoresins or
extracts/deri
vatives
thereof]
12.2.2 Seasonings BENZOATES 1,000 mg/kg 13
and
Aspartame 951 2,000 mg/kg
condiments
Curcumin 100 GMP
FERROCYANI 20 mg/kg 24
DES
Lauric arginate 243 200 mg/kg
ethyl ester
PHOSPHATES 2,200 mg/kg 33 ,
69
[226]

POLYSORBAT 5,000 mg/kg

ES
SACCHARINS 1,500 mg/kg
Sucralose 955 700 mg/kg
SULFITES 200 mg/kg 44

Tartaric acid 334 GMP

52
[Caramel IV – 150d 10,000 mg/kg
sulfite ammonia
caramel
Paprika oleoresin 160c(i GMP]
)
 Table 12
Salts, spices, soups, salads and protein products
Food Food Food Additive INS Recommended Note
categor Category No Maximum
y Name Level
System
12.3 Vinegars BENZOATES 210 1,000 mg/kg Only in
brewed
vinegar
Caramel III - 150c GMP
ammonia caramel
Caramel IV – 150d GMP
sulfiteammonia
caramel
HYDROXYBEN 100 mg/kg
ZOATES,
PARA-
Polyvinylpyrrolid 1201 40 mg/kg
one
SULFITES 100 mg/kg
12.4 Mustards ASCORBYL 500 mg/kg
ESTERS
ETHYLENE 38 50 mg/kg
DIAMINE
TETRA
ACETATES
(EDTA)
Acesulfame 950 350 mg/kg
potassium
Allura red AC 129 100 mg/kg
Aspartame 951 350 mg/kg 191
BENZOATES 1,000 mg/kg
Brilliant blue 133 100 mg/kg
FCF
CAROTENOID 300 mg/kg
S
 Table 12
Salts, spices, soups, salads and protein products
Food Food Food Additive INS Recommended Note
categor Category No Maximum
y Name Level
System
CHLOROPHYL 500 mg/kg
LS AND
CHLOROPHYL
LINS, COPPER
COMPLEXES
Caramel III - 150c 50,000 mg/kg
ammonia caramel
Caramel IV – 150d 50,000 mg/kg
sulfiteammonia
caramel
beta-Carotenes, 160a(i 1,000 mg/kg
vegetable i)
Diacetyltartaric 472e 10,000 mg/kg
and fatty acid
esters of glycerol
ETHYLENE 75 mg/kg
DIAMINE
TETRA
ACETATES
Grape skin 163(ii) 200 mg/kg
extract
HYDROXYBEN 300 mg/kg
ZOATES,
PARA-
Indigotine (Indigo 132 100 mg/kg
carmine)
Neotame 961 12 mg/kg
Ponceau 4R 124 100 mg/kg
RIBOFLAVINS 300 mg/kg
SACCHARINS 320 mg/kg
SORBATES 1,000 mg/kg
 Table 12
Salts, spices, soups, salads and protein products
Food Food Food Additive INS Recommended Note
categor Category No Maximum
y Name Level
System
SULFITES 250 mg/kg
Sucralose 955 140 mg/kg
(Trichlorogalacto
sucrose)
Sunset yellow 110 100 mg/kg
FCF
Tertiary 319 200 mg/kg
butylhydroquinon
e (TBHQ)
12.5 Soups and ASCORBYL 200 mg/kg
broths ESTERS
Acesulfame 950 110 mg/kg
potassium
75
[Omitted]
Allura red AC 129 100 mg/kg
Aspartame 951 1,200 mg/kg
BENZOATES 500 mg/kg
Brilliant blue 100 mg/kg
FCF
Butylated 320 200mg/kg 15, 130
hydroxyanisole
(BHA)

Butylated 321 100mg/kg 15,

hydroxytoluene 130,340
(BHT)

CAROTENOID 300 mg/kg

S
CHLOROPHYL 400 mg/kg
LS AND
 Table 12
Salts, spices, soups, salads and protein products
Food Food Food Additive INS Recommended Note
categor Category No Maximum
y Name Level
System
CHLOROPHYL
LIN, COPPER
COMPLEXES
Caramel III - 150c 25,000 mg/kg
ammonia caramel
Caramel IV – 150d 25,000 mg/kg
sulfiteammonia
caramel
beta-Carotenes, 160a(i 1,000 mg/kg
vegetable i)
Diacetyltartaric 472e 5,000 mg/kg
and fatty acid
esters of glycerol
Grape skin 163(ii) 500 mg/kg
extract
IRON OXIDES 100 mg/kg
Indigotine (Indigo 132 100mg/kg
carmine)
Neotame 961 20 mg/kg
PHOSPHATES 1,500 mg/kg
Propyl gallate 310 200 mg/kg
RIBOFLAVINS GMP
SACCHARINS 110 mg/kg
SORBATES 1,000 mg/kg
Sucralose 955 600 mg/kg
(Trichlorogalacto
sucrose)
Sucroglycerides 474 2,000 mg/kg
Sunset yellow 110 100 mg/kg
FCF
Tertiary 319 200 mg/kg
 Table 12
Salts, spices, soups, salads and protein products
Food Food Food Additive INS Recommended Note
categor Category No Maximum
y Name Level
System
butylhydroquinon
e (TBHQ)
Polydimethylsilo 900a 10 mg/kg
xane
POLYSORBAT 1,000 mg/kg
ES
Ponceau 4R 124 50 mg/kg
Tartaric acid 334 GMP
Curcumin 100 GMP
Canthaxanthin 161g GMP
Annatto 160b GMP
(i),(ii)
Saffron GMP
Sulphur dioxide 220 150 mg/kg
12.5.1 Ready-to-eat Brilliant blue 133 50 mg/kg
soups and FCF
broths Indigotine (Indigo 132 50 mg/kg
including carmine)
canned, Lauric arginate 243 200 mg/kg
bottled, and ethyl ester
frozen RIBOFLAVINS 200 mg/kg
Sunset yellow 110 50 mg/kg
FCF
12.5.2 Mixes for CAROTENOID 200 mg/kg
soups and S
broths CHLOROPHYL GMP
LS AND
CHLOROPHYL
LINS, COPPER
COMPLEXES
Canthaxanthin 161g GMP
 Table 12
Salts, spices, soups, salads and protein products
Food Food Food Additive INS Recommended Note
categor Category No Maximum
y Name Level
System
Steviol glycosides 960 50 mg/kg
Indigotine (Indigo 132 50 mg/kg
carmine)
Lauric arginate 243 200 mg/kg 127
ethyl ester
52[
Sodium 554 570 mg/kg 6
aluminosilicate]
Sucralose 955 50 mg/kg
(Trichlorogalacto
sucrose)
Sulphur dioxide 220 350 mg/kg Carry
over from
fruit
products
Tartaric acid 334 1,500 mg/kg
Curcumin 100 GMP
12.6 Sauces and Acesulfame 950 1,000 mg/kg
like products potassium
Aspartame 951 350 mg /kg
Indigotine (indigo 132 100 mg/kg
carmine)
Allura red AC 129 100 mg/kg

Butylated 320 200 mg/kg 15, 130

hydroxyanisole
(BHA)

Butylated 321 100 mg/kg 15, 130

hydroxytoluene
(BHT)
 Table 12
Salts, spices, soups, salads and protein products
Food Food Food Additive INS Recommended Note
categor Category No Maximum
y Name Level
System
BENZOATES 1,000 mg/kg
Brilliant blue 133 100 mg/kg
FCF
CAROTENOID 500 mg/kg
S
CHLOROPHYL 100 mg/kg
LS AND
CHLOROPHYL
LINS, COPPER
COMPLEXES
Canthaxanthin 161g 30 mg/kg
Caramel III - 150c 50,000 mg/kg
ammonia caramel
Caramel IV – 150d 30,000 mg/kg
sulfiteammonia
caramel
Guaiac resin 314 600 mg/kg
HYDROXYBEN 1,000 mg/kg
ZOATES,
PARA-
IRON OXIDES 75 mg/kg
PHOSPHATES 300 mg/kg
Ponceau 4R 124 50 mg/kg
Propyl gallate 310 200 mg/kg
RIBOFLAVINS 350 mg/kg
SACCHARINS 160 mg/kg
SULFITES 300 mg/kg
Sucralose 955 450 mg/kg
(Trichlorogalacto
sucrose)
Sucroglycerides 474 10,000 mg/kg
 Table 12
Salts, spices, soups, salads and protein products
Food Food Food Additive INS Recommended Note
categor Category No Maximum
y Name Level
System
Sunset yellow 110 100 mg/kg
FCF
Tertiary 319 200 mg/kg
butylhydroquinon
e (TBHQ)
L-Tartaric acid GMP
Dimethyl GMP
polysiloxane
52
[Propylene 405 200 mg/kg]
glycol alginate
12.6.1 Emulsified ASCORBYL 500 mg/kg 10, 15
sauces and ESTERS
dips (e.g. beta-Carotenes, 160a(i 2,000 mg/kg
mayonnaise, vegetable i)
sald ETHYLENE 100 mg/kg
dressings, DIAMINE
onion dips) TETRA
ACETATES
Fast green FCF 143 100 mg/kg
Grape skin 163(ii) 300 mg/kg
extract
Lauric arginate 243 200 mg/kg
ethyl ester
Neotame 961 65 mg/kg
PHOSPHATES 2,200 mg/kg
POLYSORBAT 3,000 mg/kg
ES
SORBATES 1,000 mg/kg
Annatto 160b(i GMP
),(ii)
Steviol glycosides 960 350 mg/kg
 Table 12
Salts, spices, soups, salads and protein products
Food Food Food Additive INS Recommended Note
categor Category No Maximum
y Name Level
System
Paprika oleoresin 160c(i GMP
)
12.6.2 Non ASCORBYL 500 mg/kg 10
emulsified ESTERS
sauces (e.g beta-Carotenes, 160a(i 2,000 mg/kg
ketchup, vegetable i)
cheese sauce, ETHYLENE 75 mg/kg 21
cream sauce, DIAMINE
brown gravy) TETRA
ACETATES
(EDTA)
Grape skin 163(ii) 300 mg/kg
extract
Annatto 160b(i GMP
),(ii)
Steviol glycosides 960 350 mg/kg
Paprika oleoresin 160c(i GMP
)
Lauric arginate 243 200 mg/kg
ethyl ester
Neotame 961 70 mg/kg
PHOSPHATES 2,200 mg/kg

POLYSORBAT 5,000 mg/kg

ES
SORBATES 1,000 mg/kg 42,127

12.6.3 Mixes for ASCORBYL 200 mg/kg 10

sauces and ESTERS
gravies Curcumin 100 GMP
Annatto 160b(i GMP
),(ii)
 Table 12
Salts, spices, soups, salads and protein products
Food Food Food Additive INS Recommended Note
categor Category No Maximum
y Name Level
System
Steviol glycosides 960 350 mg/kg
beta-Carotenes, 160a(i 2,000 mg/kg
vegetable i)
Grape skin 163(ii) 300 mg/kg
extract
Neotame 961 12 mg/kg
PHOSPHATES 2,200 mg/kg
POLYSORBAT 5,000 mg/kg
ES
SORBATES 1,000 mg/kg
Sodium 554 570 mg/kg
aluminosilicate
12.6.4 Clear sauces ASCORBYL 200 mg/kg 10
ESTERS

Aspartame 951 200 mg/kg

Neotame 961 12 mg/kg
PHOSPHATES 2,200 mg/kg
POLYSORBAT 5,000 mg/kg
ES
SORBATES 1,000 mg/kg
Steviol glycosides 960 350 mg/kg
12.7 Salads (e.g. Acesulfame 950 350 mg/kg
macaroni potassium
salad, potato ASCORBYL 200 mg/kg 10
salad) and ESTERS
sandwich Aspartame 951 350 mg/kg
spreads BENZOATES 1,500 mg/kg
excluding CAROTENOID 50 mg/kg
cocoa-and S
nut-based Caramel III - 150c 50,000 mg/kg
 Table 12
Salts, spices, soups, salads and protein products
Food Food Food Additive INS Recommended Note
categor Category No Maximum
y Name Level
System
spreads of ammonia caramel
food Caramel IV – 150d 50,000 mg/kg
categories sulfiteammonia
4.2.2.5 and caramel
5.1.3 beta-Carotenes, 160a(i 1,000 mg/kg
vegetable i)
ETHYLENE 100 mg/kg
DIAMINE
TETRA
ACETATES
Grape skin 163(ii) 1,500 mg/kg
extract
Lauric arginate 243 200 mg/kg
ethyl ester
Neotame 961 33 mg/kg
POLYSORBAT 2,000 mg/kg
ES
Ponceau 4R 124 100 mg/kg
SACCHARINS 200 mg/kg
SORBATES 1,500 mg/kg
Steviol glycosides 960 115 mg/kg
Sucralose 955 1,250 mg/kg
(Trichlorogalacto
sucrose)
12.8 Yeast and Butylated 320 200 mg/kg 15
like products hydroxyanisole
(BHA)
70
[Sorbitan 491 10,000 mg/kg]
monostearate
 Table 12
Salts, spices, soups, salads and protein products
Food Food Food Additive INS Recommended Note
categor Category No Maximum
y Name Level
System
12.9 Soybean- PHOSPHATES 1,200 mg/kg
based
seasonings
and
condiments
12.9.1 Fermented RIBOFLAVINS 30 mg/kg
soybean SACCHARINS 200 mg/kg
paste SORBATES 1,000 mg/kg
82
12.9.2 Soybean [BENZOATES 750 mg/kg]
sauce 82
[Insertion of provision]

[This amendment shall come into force on 1st September, 2023]

12.9.2.1 Fermented Caramel III - 150c 20,000 mg/kg 207

soybean ammonia caramel
sauce Caramel IV – 150d 60,000 mg/kg
sulfiteammonia
caramel
SACCHARINS 500 mg/kg
SORBATES 1,000 mg/kg 42
Steviol glycosides 960 30 mg/kg 26
12.9.2.2 Non- Caramel III - 150c 1,500 mg/kg
fermented ammonia caramel
soybean Steviol glycosides 960 165 mg/kg 26
sauce
12.9.2.3 Other Caramel III - 150c 20,000 mg/kg
soybean ammonia caramel
sauces SORBATES 1,000 mg/kg 42
Steviol glycosides 960 165 mg/kg 26
12.10 Protein
products
 Table 12
Salts, spices, soups, salads and protein products
Food Food Food Additive INS Recommended Note
categor Category No Maximum
y Name Level
System
other than
from
soybeans
Table 13

Foodstuffs intended for particular nutritional uses

Food Food Food INS No Recommen Note

Category Category Additive ded
system Name Maximum
level

13.0 Food Food additive provisions for the products under these
Stuffs categories are provided in the relevant standards of
intended Food Safety and Standards (Food Products Standards
for and Food Additives) Regulations, 2011 or Food
particular Safety and Standards (Food or Health Supplements,
nutritional Nutraceuticals, Foods for Special Dietary Uses, Foods
uses for Special Medical Purpose, Functional Foods, and
Novel Food) Regulations, 2016 as the case may be.

Table 14
Beverages, excluding dairy products
Food Food Category Food Additive INS Recommende Note
Categor Name No d Maximum
y level
system
14.0 Beverages,
excluding dairy
products
14.1 Non-alcoholic
(“soft”)
beverages

14.1.1 Waters No additives permitted

14.1.1.1 Natural
mineral waters No additives permitted
and source
 waters
14.1.1.2 Table waters No additives permitted
and sold waters
14.1.2 Fruit and
vegetable juices
14.1.2.1 Fruit juices Ascorbic acid, 300 GMP
(fruit juices for L-
industrial use, Calcium 302 GMP
thermally ascorbate
processed fruits Carbon dioxide 290 GMP 69
juices) BENZOATES 1,000 mg/kg 91,13
Citric acid 330 GMP
Malic acid, DL- 296 GMP 115
Nitrogen 941 GMP
PHOSPHATES 1,000 mg/kg 40, 33
Pectins 440 GMP 35
SORBATES 1,000 mg/kg 91,42
SULFITES 50 mg/kg 44

Insertion
of
provision
82
[For
industrial
use at
1000
mg/kg
maximu
m]

[This
amendme
nt shall
come into
force on
1st
Septembe
 r, 2023]
Sodium 301 GMP
ascorbate
TARTRATES 4,000 mg/kg 45
Alginic acid 400 GMP
Sodium alginate 401 GMP
Calcium alginate 404 GMP
Propylene glycol 405 GMP
alginate
Gum arabic 414 GMP
Potassium 402 GMP
alginate
Pectins 440 GMP
52
[Glycerol ester 445(iii 100 mg/kg
of wood resin] )
Alginic acid 400 GMP
Gellan gum 418 GMP
Acetic acid 260 GMP
Lactic acid 270 GMP
L-Tartaric acid 334 GMP
Nitrogen 918 GMP
Carbon dioxide 290 GMP
70
[Nisin 234 5,000 IU FS04b]
14.1.2.2 Vegetable Ascorbic acid, 300 GMP
juices(vegetable L-
juices for Citric acid 330 GMP
industrial use, Carbon dioxide 290 GMP
thermally Malic acid, DL- 296 GMP
processed SULFITES 50 mg/kg 44
vegetable Insertion
juices, of
thermally provision
processed 82
tomato juice) [For
industrial
use at
1000
 mg/kg
maximu
m]

[This
amendme
nt shall
come into
force on
1st
Septembe
r, 2023]
Lactic acid 270 GMP
Alginic acid 400 GMP
L-Tartaric acid 334 GMP
PHOSPHATES GMP 33
Sucralose 955 250 mg/kg
Nitrogen 941 GMP
TOCOPHERO GMP
LS
Acetic acid 260 GMP
BENZOATES 600 mg/kg 13
Sulphur 220 1,000 mg/kg
dioxide
14.1.2.3 Concentrates of Ascorbic acid, 300 GMP 127
fruitjuices L-
(concentrated Acetic acid 260 GMP
fruit juices for BENZOATES 1,000 mg/kg 13, 127,
industrial use) 91
Calcium 302 GMP 127
ascorbate
Carbon dioxide 290 GMP 69, 127
Citric acid 330 GMP 127
Malic acid, DL- 296 GMP 127
Lactic acid 270 GMP 127
PHOSPHATES 1,000 mg/kg 127, 33,
40
Pectins 440 GMP 35, 127
 SORBATES 1,000 mg/kg 127, 91,
42
SULFITES 50 mg/kg 44, 127
Sodium 301 GMP 127
ascorbate
TARTRATES 4,000 mg/kg 129, 128,
127, 45
Dimethyl 900a 10mg/kg
polysiloxane
Mono-and 471 10mg/kg
diglycerides of
fatty acids of
edible oils
Nitrogen 918 GMP
52
[omit ]
Alginic acid 400 GMP
Acetic acid 260 GMP
14.1.2.4 Concentrates of Ascorbic acid, 300 GMP
vegetable juices L-
(concentrated Citric acid 330 GMP
vegetable Sucralose 955 1,250 mg/kg 127
Juices for Lactic acid 270 GMP
industrial use) Dimethylpolysil 900a 10 mg/kg 127
oxane
52
[Mono-and 471 10mg/kg 127
diglycerides of
fatty acids]
52
Nitrogen [941 GMP
]
Carbon dioxide 290 GMP
Malic acid – DL 296 GMP
SULFITES 50 mg/kg 44, 127
For
industrial
use 1,500
mg/kg
max
 Amendm
ent for
substituti
on of
highlight
ed
provision

82
[44,
127, For
industria
l use at
1500
mg/kg
maximu
m]

[This
amendme
nt shall
come into
force on
1st
Septembe
r, 2023]
Alginic acid 400 GMP
Acetic acid 260 GMP
BENZOATES 600 mg/kg 13
SORBATES 100 mg/kg 42,127
14.1.3 Fruit and Steviol 960 200 mg/kg 26
vegetable glycosides
nectars
14.1.3.1 Fruit nectar Acesulfame 950 350 mg/kg 188
potassium
Ascorbic acid, 300 GMP
L-
Aspartame 951 600 mg/kg 191
Calcium 302 GMP
ascorbate
BENZOATES 1,000 mg/kg 91, 13
Carbon dioxide 290 GMP 69
Citric acid 330 GMP
Malic acid, DL- 296 GMP
PHOSPHATES 1,000 mg/kg 40,33
Pectins 440 GMP
SACCHARINS 80 mg/kg
Sodium 301 GMP
ascorbate
SORBATES 1,000 mg/kg 42, 91
SULFITES 70mg/kg 44
Sucralose 955 300 mg/kg
(Trichlorogalact
osucrose)
TARTRATES 4,000 mg/kg 128, 45
Alginic acid 400 GMP
Sodium alginate 401 GMP
Calcium alginate 404 GMP
Propylene glycol 405 GMP
alginate
Chlorophylls 140 100 mg/kg
Caramel 150a 100 mg/kg
Curcumin 100 100 mg/kg
beta-Carotenes, 160a(i 100 mg/kg
vegetable i)
CAROTENOI 100 mg/kg
DS
Canthaxanthin 161g 100 mg/kg
RIBOFLAVIN 100 mg/kg
S
Annatto 160b(i 100 mg/kg
),(ii)
Saffron GMP
14.1.3.2 Vegetable Acesulfame 950 350 mg/kg 188
nectar potassium
Ascorbic acid, 300 GMP
L-
Aspartame 951 600 mg/kg 191
BENZOATES 120 mg/kg 13
Citric acid 330 GMP
Curcumin 100 100 mg/kg
Malic acid, DL- 296 GMP
Neotame 961 65 mg/kg
Pectins 440 GMP
SACCHARINS 80 mg/kg
Saffron GMP
SORBATES 300 mg/kg 42
Sucralose 955 300 mg/kg
(Trichlorogalact
osucrose)
Alginic acid 400 GMP
Chlorophylls 140 100 mg/kg
Caramel 150a 100 mg/kg
52
[Omit ]
beta-Carotenes, 160a(i 100 mg/kg
vegetable i)
CAROTENOI 100 mg/kg
DS
Canthaxanthin 161g 100 mg/kg
RIBOFLAVIN 100 mg/kg
S
Annatto 160(b) 100 mg/kg
(i), (ii)
SULPHITES 70 mg/kg 44
Sodium 452(i) 1,000 mg/kg
hexametaphosph
ate
Tartaric acid 334 GMP
14.1.3.3 Concentrates of Acesulfame 950 350 mg/kg 188, 127
fruit nectar potassium
 Ascorbic acid, 300 GMP 127
L-
Alginic acid 400 GMP
Sodium alginate 401 GMP
Calcium alginate 404 GMP
Propylene glycol 405 GMP
alginate
Aspartame 951 600 mg/kg 191, 127
BENZOATES 1,000 mg/kg 13,91,127
Calcium 302 GMP 127
ascorbate
Carbon dioxide 290 GMP 69, 127
Citric acid 330 5,000 mg/kg 127
Malic acid, DL- 296 GMP 127
Lecithins 322(i), GMP
(ii)
PHOSPHATES 1,000 mg/kg 40, 33, 12
7
Pectins 440 GMP 127
SACCHARINS 80 mg/kg 127
SORBATES 1,000 mg/kg 127, 91,
42
Sodium 301 GMP 127
ascorbate
Sucralose 955 300 mg/kg 127
(Trichlorogalact
osucrose)
SULFITES 50 mg/kg 44, 127
TARTRATES 4,000 mg/kg 45,127
14.1.3.4 Concentrates of Acesulfame 950 350 mg/kg 127,188
vegetable potassium
nectar Ascorbic acid, 300 GMP
L-
Aspartame 951 600 mg/kg 127
BENZOATES 600 mg/kg 13,127
Citric acid 330 GMP
Malic acid, DL- 296 GMP
 Neotame 961 65 mg/kg 127
Pectins 440 GMP
SULFITES 50 mg/kg 127, 44
Sucralose 955 300 mg/kg
(Trichlorogalact 127
osucrose)
14.1.4 Water-based ASCORBYL 1,000 mg/kg 15, 10
flavoured ESTERS
drinks, Acesulfame 950 600 mg/kg 188
including potassium
“sport,”“energ 75
[Omitted]
y,” or
Allura red AC 129 100 mg/kg 127
“electrolyte”
drinks and
Anthocyanins 163(i), GMP
particulated
(iii)
drinks, includes
Aspartame 951 600 mg/kg 191
carbonated
BENZOATES 600 mg/kg 13, 301,1
fruit beverages,
23
carbonated
Beeswax 901 200 mg/kg 131
beverages with
fruit Brilliant blue 133 100 mg/kg
FCF
CAROTENOI 100 mg/kg
DS
CHLOROPHY 300 mg/kg 127
LLS AND
CHLOROPHY
LLINS,
COPPER
COMPLEXES
Candelilla wax 902 200 mg/kg 131
Caramel III - 150c 5,000 mg/kg 9
ammonia
caramel
Caramel IV – 150d 50,000 mg/kg 127
sulfite ammonia
caramel
Carnauba wax 903 200 mg/kg 131
beta-Carotenes, 160a(i 2,000 mg/kg
vegetable i)
Cyclodextrin, 459 500 mg/kg
beta-
Diacetyltartaric 472e 5,000 mg/kg 127
and fatty acid
esters of
glycerol
ETHYLENE 200 mg/kg 21
DIAMINE
TETRA
ACETATES
Fast green FCF 143 100 mg/kg
Glycerol ester of 445(iii 150 mg/kg 100
wood rosin ) mg/kg
max for
carbonate
d water
Grape skin 163(ii) 300 mg/kg 181,127
extract
HYDROXYBE 500 mg/kg 27
NZOATES,
PARA-
IRON OXIDES 100 mg/kg
Indigotine 132 100 mg/kg
(Indigo carmine)
Isopropyl 384 200 mg/kg
citrates
Neotame 961 33 mg/kg
PHOSPHATES 1,000 mg/kg 33,127
POLYSORBA 500 mg/kg 127
TES
Polydimethylsil 900a 20 mg/kg 127
oxane
Polyethylene 1521 1,000 mg/kg
glycol
Ponceau 4R 124 100 mg/kg 50 mg/kg
 max for
carbonate
d water
Propyl gallate 310 1,000 mg/kg 15
Propylene glycol 477 500 mg/kg
esters of fatty
acids
52
QUILLAIA 50 mg/kg [293,
EXTRACTS 132]
RIBOFLAVIN 100mg/kg
S
SORBATES 500 mg/kg 42, 127
SULFITES 70 mg/kg 143, 44,
127
Stannous 512 20 mg/kg 43
chloride
Stearyl citrate 484 500 mg/kg
Steviol 960 200 mg/kg 26
glycosides
Sucralose 955 300 mg/kg
(Trichlorogalact 127
osucrose)
Annatto 160b(i 100 mg/kg
), (ii)
Canthaxanthin 161g 100 mg/kg
Curcumin 100 100 mg/kg
Carmoisine 122 100 mg/kg
Erythrosine 127 50 mg/kg
Dimethyl 242 250 mg/kg 18
dicarbonate (subject
to a
maximu
m
methanol
content in
final
product
 as 200
mg/litre)
Saffron GMP
Tartrazine 102 100 mg/kg
Sucroglycerides 474 200 mg/kg 219
Sucrose acetate 444 500 mg/kg
isobutyrate
Sunset yellow 110 100 mg/kg 127
FCF
THIODIPROP 1,000 mg/kg 15, 46
IONATES
Triethyl citrate 1505 200 mg/kg
Quinine salts 100 mg/kg
800 mg/kg]
82[TARTRATES
82
[Insertion of provision]

[This amendment shall come into force on 1st September, 2023]

14.1.4.1 Carbonated Canthaxanthin 161g 5 mg/kg

water-based Lauric arginate 243 50 mg/kg
flavoured ethyl ester
drinks RIBOFLAVIN 50 mg/kg
(beverages non- S
alcoholic- SACCHARINS 300 mg/kg
cabonated,
carbonated
water)
14.1.4.2 Non- Lauric arginate 243 50 mg/kg
carbonated ethyl ester
water-based
flavoured RIBOFLAVINS 50 mg/kg
drinks SACCHARINS 300 mg/kg
including L-Tartaric acid 334 GMP
77
punches and [No colours permitted in iced tea and iced tea
mixes.]
ades, ginger Curcumin 100 200 mg/kg
cocktail (ginger
beer and
gingerale),
beta-Carotenes, 160a(i 200 mg/kg
thermally
vegetable i)
processed fruit
beverages/ fruit
drinks/ready to CAROTENOIDS 200 mg/kg
serve fruit
52
beverages [omit
]
52
Annatto [160 200 mg/kg
b (i),
(ii)]
Saffron GMP
Ponceau 4R 124 200 mg/kg XT99
Carmoisine 122 200 mg/kg XT99
Erythrosine 127 100 mg/kg XT99
Tartarzine 102 200 mg/kg XT99
Sunset yellow 110 200 mg/kg XT99
FCF
Indogotine 132 200 mg/kg XT99
(Indigo carmine)
Brilliant Blue 133 200 mg/kg XT99
FCF
Fast green FCF 143 200 mg/kg XT99
BENZOATES 600 mg/kg
SULFITES 350 mg/kg XT100
SORBATES 1,000 mg/kg XT101
Propylene glycol 405 GMP
alginate
Alginic acid 400 GMP
Sodium alginate 401 GMP
Calcium alginate 404 GMP
 52
[omit ]
Glycerol ester of 445(iii 100 mg/kg
wood rosin )
Sodium 554 5 g/kg
aluminium silicate
77
14.1.4.3 Concentrates [No colours permitted in iced tea and iced tea
(liquid or solid) mixes.]
for water-based Canthaxanthin 161g 5 mg/kg 127,
flavoured XT102
drinks Ferric ammonium 381 10 mg/kg 23
(synthetic citrate
syrups for Lauric arginate 243 50 mg/kg 127
dispensers, ethyl ester
sharbat Polyvinylpyrrolid 1201 500 mg/kg
(synthetic one
syrup)*, RIBOFLAVINS 50 mg/kg XT102
squashes, SACCHARINS 300 mg/kg 127
crushes, fruit 70
[*The following additives permitted in 127]
syrups, cordials synthetic syrups for dispensers
and barley water L-Tartaric acid 334 GMP
Phosphoric acid 338 GMP In cola
beverages
only
SACCHARINS 450 mg/kg
Aspartame 951 3,000 mg/kg
Acesulfame 950 1,500 mg/kg
potassium
Curcumin 100 200 mg/kg XT102
beta-Carotenes, 160a 200 mg/kg XT102
vegetable (ii)
CAROTENOIDS 200 mg/kg XT102
Canthaxanthin 161g 200 mg/kg
RIBOFLAVINS 200 mg/kg XT102
Annatto 160b 200 mg/kg XT102
(i), ii)
Saffron GMP
Ponceau 4R 124 200 mg/kg 127
Carmoisine 122 200 mg/kg 127
Erythrosine 127 100 mg/kg 127
Tartarzine 102 200 mg/kg 127
Sunset yellow 110 200 mg/kg 127
FCF
Indogotine 132 200 mg/kg 127
(Indigo carmine)
Brilliant blue FCF 133 200 mg/kg 127
Fast green FCF 143 200 mg/kg 127
BENZOATES 600mg/kg 127
SULFITES 350 mg/kg 44
Glycerol ester of 445(ii 450 mg/kg 127
wood rosin i)
Quinine sulphate 450 mg/kg Subject to
100
mg/kg in
ready to
serve
beverage
after
dilution
70
[*The following additives are permitted 127]
in sharbat (synthetic syrup)
L-Tartaric acid 334 GMP
Curcumin 100 200 mg/kg
beta-Carotenes, 160a(i 200 mg/kg
vegetable i)
CAROTENOIDS 200 mg/kg
Canthaxanthin 161g 200 mg/kg
RIBOFLAVINS 200 mg/kg
Annatto 160(b) 200 mg/kg
Ponceau 4R 124 200 mg/kg
Saffron GMP
Erythrosine 127 100mg/kg
Carmosine 122 200 mg/kg
Sunset yellow 110 200mg/kg
 FCF
Indogotine 132 200mg/kg
(Indigo carmine)
Brilliant blue FCF 133 200mg/kg
Fast green FCF 143 200mg/kg
Tartrazine 102 200 mg/kg
BENZOATES 600 mg/kg 13
SULFITES 350 mg/kg 122, 44
SORBATES 1,000 mg/kg 42
Propylene glycol 405 GMP
alginate
14.1.5 Coffee, coffee Acesulfame 950 600 mg/kg 188, 160
/coffee potassium
substitutes, tea, Acetic acid, 260 GMP 160
herbal glacial
infusions, and Acetic and fatty 472a GMP 160
other hot cereal acid esters of
and grain glycerol
beverages, Acetylated 1422 GMP 160
excluding cocoa distarch adipate
Acetylated 1414 GMP 160
distarch
phosphate
Acid-treated 1401 GMP 160
starch
Alginic acid 400 GMP 160
Agar 406 GMP 160
Alkaline treated 1402 GMP 160
starch
Ascorbic acid, L- 300 GMP 160
Aspartame 951 600 mg/kg 160
BENZOATES 1,000 mg/kg 13
Beeswax 901 GMP 108
Bleached starch 1403 GMP 160
Calcium 170(i) GMP 160
carbonate
Calcium chloride 509 GMP 160
Calcium lactate 327 GMP 160
Candelilla wax 902 GMP 108
Carbon dioxide 290 GMP 59,160
Caramel III - 150c 10,000 7, 160
ammonia caramel mg/kg
Caramel IV – 150d 10,000 7,127
sulfite ammonia mg/kg
caramel
Carnauba wax 903 200 mg/kg 108
Carob bean gum 410 GMP 160
Carrageenan 407 GMP 160
Citric acid 330 GMP 160
Citric and fatty 472c GMP 160
acid esters of
glycerol
Dextrins, roasted 1400 GMP 90,160
starch
Diacetyltartaric 472e 500 mg/kg 142
and fatty acid
esters of glycerol
Dimethyl 242 250 mg/kg 18
dicarbonate
Distarch 1412 GMP 160
phosphate
Disodium 5’- 627 GMP 201
guanylate
Disodium 5’- 631 GMP 201
inosinate
Disodium 5’- 635 GMP 201
Ribonucleotides
ETHYLENE 386 35 mg/kg 21
DIAMINE
TETRA
ACETATES
Fumaric acid 297 GMP 160
Gellan gum 418 GMP 160
Glycerol 422 GMP 160
Guar gum 412 GMP 160
Gum arabic 414 GMP 160
(Acacia gum)
HYDROXYBEN 450 mg/kg 27,160
ZOATES,
PARA-
Hydroxypropyl 463 GMP 160
cellulose
Hydroxypropyl 1442 GMP 160
distarch
phosphate
Hydroxypropyl 464 GMP 160
methyl cellulose
Hydroxypropyl 1440 GMP 160
starch
Karaya gum 416 GMP 160
Konjac flour 425 GMP 160
Lactic and fatty 472b GMP 160
acid esters of
glycerol
Lecithins 322(i), GMP 160
(ii)
Magnesium 504(i) GMP 160
carbonate
Magnesium 511 GMP 160
chloride
Magnesium 528 GMP 160
hydroxide
Magnesium 504(ii) GMP 160
hydroxide
carbonate
Malic acid, DL- 296 GMP 160
Methyl cellulose 461 GMP 160
Methyl ethyl 465 GMP 160
cellulose
Microcrystalline 460(i) GMP 160
cellulose
(cellulose gel)

Mono- and di- 471 GMP 160

glycerides of fatty
acids
Monosodium L- 621 GMP 160
glutamate
Monostarch 1410 GMP 160
phosphate
Neotame 961 50 mg/kg 160
Nitrogen 941 GMP 160, 59
Oxidized starch 1404 GMP 160
PHOSPHATES 300 mg/kg 33, 160
Pectins 440 GMP 160
Phosphated 1413 GMP 160
distarch
phosphate
Potassium 501(i) GMP 160
carbonate
Potassium 508 GMP 160
chloride
Potassium 332(i) GMP 160
dihydrogen citrate
Powdered 460(ii) GMP 160
cellulose
Processed 407a GMP 160
eucheuma
seaweed
Pullulan 1204 GMP 160
SACCHARINS 200 mg/kg 160
SORBATES 500 mg/kg 42,160
Salts of myristic, 470(i) GMP 160
palmitic and
stearic acids with
ammonia,
calcium,
potassium and
sodium

Salts of oleic acid 470(ii) GMP 160

with calcium,
potassium and
sodium
Shellac, bleached 904 GMP 108
Sodium DL- 350(ii) GMP 160
malate
Silicon dioxide, 551 GMP 321
amorphous
Sodium acetate 262(i) GMP 160
Sodium alginate 401 GMP 160
Sodium ascorbate 301 GMP 160
Sodium carbonate 500(i) GMP 160
Carboxymethyl 466 GMP 160
cellulose
Sodium 331(i) GMP 160
dihydrogen citrate
Sodium fumarates 365 GMP 160
Sodium gluconate 576 GMP 160
Sodium hydrogen 500(ii) GMP 160
carbonate
Sodium lactate 325 GMP 160
Starches, enzyme 1405 GMP 160
treated
Starch sodium 1450 GMP 160
octenyl succinate
Steviol glycosides 960 200 mg/kg 160,26
Sucralose 955 300 mg/kg 160
(Trichlorogalactos
ucrose)
Sucroglycerides 474 1,000 mg/kg 176
Tara gum 417 GMP 160
Tragacanth gum 413 GMP 160
Tripotassium 332(ii) GMP 160
 citrate
Trisodium citrate 331(iii GMP 160
)
Xanthan gum 415 GMP 160
82[Sorbitol 420(i GMP 82
[Inserti
) on of
Sorbitol syrup 420(ii GMP provision
) ]
Mannitol 421 GMP
[This
Isomalt 953 GMP amendm
Maltitol 965(i GMP ent shall
) come
Maltitol syrup 965(ii GMP into
) force on
1st
Xylitol 967 GMP
Septemb
Lactitol 966 GMP er,
Erythritol 968 GMP] 2023]
14.2 Alcoholic
beverages
including
alcohol-free
and low-
alcoholic
counterparts
14.2.1 Beer andmalt Caramel III - 150c 50,000
beverages ammonia caramel mg/kg
Caramel IV – 150d 50,000
sulfiteammonia mg/kg
caramel
beta-Carotenes, 160a(i 600 mg/kg
vegetable i)
ETHYLENE 25 mg/kg 21
DIAMINE
TETRA
ACETATES
(EDTA)
Polydimethylsilox 900a 10 mg/kg
 ane
Polyvinylpyrrolid 1201 10 mg/kg 36
one
SULFITES 50 mg/kg 44

14.2.2 Cider and BENZOATES 1,000mg/kg 124, 13

perry CAROTENOIDS 200 mg/kg
-
Caramel III - 150c 1,000 mg/kg
ammonia caramel
Caramel IV – 150d 1,000 mg/kg
sulfiteammonia
caramel
beta-Carotenes, 160a(i 600 mg/kg
vegetable i)
Diacetyltartaric 472e 5,000 mg/kg
and fatty acid
esters of glycerol
Dimethyl 242 250 mg/kg 18
dicarbonate
Grape skin extract 163(ii) 300 mg/kg 181
HYDROXYBEN 200 mg/kg 27
ZOATES,
PARA-

Lysozyme 1105 500 mg/kg

PHOSPHATES 880 mg/kg 33
Polydimethylsilox 900a 10 mg/kg
ane
Polyvinylpyrrolid 1201 2 mg/kg 36
one
RIBOFLAVINS 300 mg/kg
SORBATES 500 mg/kg 42
SULFITES 200 mg/kg 44
14.2.3 Grape wines Dimethyl 242 200 mg/kg 18
dicarbonate
Carbon dioxide 290 GMP 60
Lysozyme 1105 500 mg/kg
SORBATES 200 mg/kg 42
SULFITES 350 mg/kg 44, 103
31
[ 52[ Malic acid, 296 GMP FS04a
DL-, L-]
Ascorbic acid L- 300 300 mg/kg
Citric acid 330 1,000 mg/kg FS04a
Tartaric acid 334 GMP FS04a
L(+),DL
Lactic acid 270 GMP FS04a
Gum arabic 414 300 mg/kg
(Acacia Gum)
Tannins 181 GMP
Metatartaric acid 353 100 mg/kg
Caramel (plain) GMP (allowed
only for
150a
liqueur
wines)
Carboxymethyl- 466 (For
Cellulose white and
100 mg/kg
sparkling
wines)
Calcium 170(i) GMP
carbonate
Polyvinyl- 1202 800 mg/kg
polypyrrolidone
Nitrogen 941 GMP
Oxygen 948 GMP
Isoascorbic acid 315 250 mg/ml
(Erythorbic acid)
52
[Potassium-D,L- 336
, L(+)- tartrate, GMP]
Potassium
bitartrate
Calcium tartrate 354 GMP
Copper sulphate 519, 10mg/l
(and Copper
citrate)
Argon 938 GMP
Caramel II 150 b GMP
Yeast manno GMP
proteins

Potassium 536 GMP

ferrocyanide

Urease GMP

Silver chloride 10mg/l

Ammonium 342(i) 300 mg/l

phosphate

Diammonium 342(ii) 300 mg/l (for

diphosphate sparkling
wines)

Ammonium 517 300 mg/l (expresse

sulfate d as the
salt) (for
sparkling
wines)

Charcoal for 100 g/hl

oenogical use
(Oenological
Carbon)

Ammonium - GMP
bisulphite
(ammonium
hydrogen
sulphite)

Thiamin GMP
hydrochloride

Yeasts products GMP

coming from
degradation of
yeasts (autolysate,
inert cells).

Potassium 501(i) GMP

carbonate

Potassium 501(ii) GMP

bicarbonate
(Potassium
hydrogen
carbonate)

Lactic acid - GMP The lactic

bacteria acid
bacteria
must
belong to
the
Oenococc
us,
Leuconos
toc,
Lactobaci
llus and
Pediococ
cus genus
and must
be
isolated
from
grapes,
musts,
wine or
have been
derived
from
these
 bacteria.

Polyvinylpolypyrr 1202 800 mg/l

olidone

Proteins from - GMP The plant

plant origin protein
extracted
from
wheat
(Triticum
vulgaris),
peas
(Pisum
sativum),
or
potatoes
(Solanum
tuberosu
m).

Casein - GMP

Potassium - GMP
caesinate

Gelatin ( edible) - GMP Subject to

proper
Isinglass (Fish GMP
label
Glue)
declaratio
n. These
are
Egg white GMP processin
albumin g aids.

Silicon dioxide 551 GMP

Bentonite 558 GMP

Aluminium 559 GMP

silicate (Kaolin)

β-Glucanases GMP

Yeast protein - GMP The

extract proteins
of yeast
of
Saccharo
myces sp.
yeast.

Adsorbant GMP
Copolymer
Treatment
polyvinylimidazol
e –
polyvinylpyrrolid
one (PVI/PVP)

Microcrystalline 460 (i) GMP

cellulose

Calcium alginate 404 GMP (Allowed

only for
sparkling
and semi-
sparkling
wines
obtained
by
fermentat
ion in
bottle).

Potassium 402 GMP -

alginate

Yeast - GMP -
 Calcium phytate GMP -

Chitosan GMP -

Chitin-Glucan GMP -

Mixture of Mono- GMP -]

and diglycerides
of oleic Acid

14.2.3.1 Still grape

wines
14.2.3.2 Sparkling and
semi sparkling
grape wines
14.2.3.3 Fortified grape Caramel III - 150c 50,000
wines, grape ammonia caramel mg/kg
liquor wines Caramel IV – 150d 50,000
and sweet sulfite ammonia mg/kg
grape wines caramel
14.2.4 Wines (other BENZOATES 1,000mg/kg 124, 13
than grape) CAROTENOIDS 200 mg/kg
Caramel III - 150c 1,000 mg/kg
ammonia caramel
Caramel IV – 150d 1,000 mg/kg
sulfite ammonia
caramel
beta-Carotenes, 160a(i 600 mg/kg
vegetable i)
Diacetyltartaric 472e 5,000 mg/kg
and fatty acid
esters of glycerol
Dimethyl 242 250 mg/kg 18
dicarbonate
Grape skin extract 163(ii) 300 mg/kg 181
HYDROXYBEN 200 mg/kg 27
ZOATES,
PARA-
RIBOFLAVINS 300 mg/kg
 SORBATES 500 mg/kg 42
SULFITES 200 mg/kg 44
14.2.5 Mead BENZOATES 1,000mg/kg 13
Caramel III - 150c 1, 000
ammonia caramel mg/kg
Caramel IV – 150d 1, 000
sulfiteammonia mg/kg
caramel
Dimethyl 242 200 mg/kg 18
dicarbonate
HYDROXYBEN 200 mg/kg 27
ZOATES,
PARA-
PHOSPHATES 440 mg/kg 33,88
SORBATES 200 mg/kg 42
SULFITES 200 mg/kg 44
14.2.6 Distilled CAROTENOIDS 200 mg/kg
spirituous Canthaxanthin 161g 5 mg/kg
beverages Caramel III - 150c 50,000
containing ammonia caramel mg/kg
more than 15 Caramel IV – 150d 50,000
% alcohol sulfite ammonia mg/kg
caramel
beta-Carotenes, 160a(i 600 mg/kg
vegetable i)
Diacetyltartaric 472e 5,000 mg/kg
and fatty acid
esters of glycerol
ETHYLENE 25 mg/kg 21
DIAMINE
TETRA
ACETATES
(EDTA)
Grape skin extract 163(ii) 300 mg/kg 181
PHOSPHATES 440mg/kg 33, 88
POLYSORBAT 120 mg/kg
ES
SULFITES 200 mg/kg 44
Sucroglycerides 474 5,000 mg/kg
31
[Caramel II - 150 b GMP -
Gold (colour) 175 GMP -
Silver (colour) 174 GMP -
Glycerol esters Of 445(iii GMP
-
wood Resin )
Alpha-Tocopherol 307 GMP -
RIBOFLAVINS GMP -
CHLOROPHYL 100 mg/kg
LS AND
CHLOROPHYL -]
LINS, COPPER
COMPLEXES
82[Tatrazine 102 100 mg/kg
1. These
Carmoisine 122 100 mg/kg colours
can be
Brilliant Blue 133 100 mg/kg used
FCF individu
Sunset Yellow 110 100 mg/kg ally as
FCF per
permissi
Ponceau 4R 124 100 mg/kg ble
Allura Red 129 100 limits or
mg/kg in
combina
tion
which
may be
restricte
d to the
lowest
permissi
ble limit
amongst
the
combina
tion of
colors
used.
2. These
colors
are not
permitte
d to be
used in
country
liquors
as
defined
under
82
[Insertion of provision]

[This amendment shall come into force on 1st September,regulatio

2023]
n 2.2 of
the Food
Safety
and
Standard
s
(Alcoholi
c
 Beverage
s)
Regulati
ons,
2018.]

14.2.7 Aromatized Acesulfame 950 350 mg/kg 188

alcoholic potassium
beverages Aspartame 951 600 mg/kg 191
Aspartame- 962 350 mg/kg 113
acesulfame salt
BENZOATES 1,000mg/kg 13
CAROTENOIDS 160e 200 mg/kg
Canthaxanthin 161g 5 mg/kg
Caramel III - 150c 50, 000
ammonia caramel mg/kg
Caramel IV – 150d 50,000
sulfite ammonia mg/kg
caramel
beta-Carotenes, 160a(i 600 mg/kg
vegetable i)
Diacetyltartaric 472e 10, 000
and fatty acid mg/kg
esters of glycerol
ETHYLENE 25 mg/kg 21
DIAMINE
TETRA
ACETATES
Grape skin extract 163(ii) 300 mg/kg 181
HYDROXYBEN 1,000 mg/kg 224, 27
ZOATES,
PARA-

Neotame 961 33 mg/kg

POLYSORBAT 120 mg/kg
ES
Polydimethylsilox 900a 10 mg/kg
ane
RIBOFLAVINS 100 mg/kg
SACCHARINS 80 mg/kg
SORBATES 500 mg/kg 224, 42
SULFITES 250 mg/kg 44
Sucralose 955 700 mg/kg
(Trichlorogalactos
ucrose)
Sucroglycerides 474 5,000 mg/kg

31
[Phosphoric acid 338 1,000 mg/kg -]
82[Tatrazine 102 100 mg/kg 1. These
Carmoisine 122 100 mg/kg colours
can be
Brilliant Blue 133 100 mg/kg
used
FCF
individu
Sunset Yellow 110 100 mg/kg ally as
FCF per
permissi
Ponceau 4R 124 100 mg/kg ble
Allura Red 129 100 limits or
mg/kg in
combina
tion
which
may be
restricte
d to the
lowest
permissi
ble limit
amongst
the
combina
tion of
colors
used.
2. These
colors
are not
permitte
d to be
used in
country
liquors
as
defined
under
regulatio
 n 2.2 of
the Food
Safety
and
Standard
s
(Alcoholi
c
Beverage
s)
Regulati
ons,
2018.]

82
[Insertion of provision]

[This amendment shall come into force on 1st September, 2023]

Table 15
Ready-to–eat savouries
Food Food Food Additive INS NOT
Categor Category No Recommende E
y system Name d Maximum
Level
15.0 Ready- Acesulfame potassium 950 350 mg/kg 188
to-eat Aspartame 951 500 mg/kg 191
savourie Neotame 961 32 mg/kg
s Beeswax 901 GMP 3
Butylated hydroxytoluene 321 200mg/kg 15,
(BHT) 130

Candelilla wax 902 GMP 3

Carnauba wax 903 GMP 3
Caramel III - ammonia 150c 10,000 mg/kg
caramel
Table 15
Ready-to–eat savouries
Food Food Food Additive INS NOT
Categor Category No Recommende E
y system Name d Maximum
Level
Caramel IV –sulfite 150d 10,000 mg/kg
ammonia caramel
PHOSPHATES 2,200 mg/kg 33
SACCHARINS 100 mg/kg
Steviol glycosides 960 170 mg/kg 26
Sucralose 955 1,000 mg/kg
(Trichlorogalactosucrose)
Shellac, bleached 904 GMP 3
THIODIPROPIONATE 200 mg/kg 46
S
TBHQ 319 200mg/kg 15,
130
15.1 Snacks ASCORBYL ESTERS 200 mg/kg 10
and Allura red AC 129 100 mg/kg
savourie Brilliant blue FCF 133 100 mg/kg
s –
Butylated hydroxyanisole 320 200mg/kg 15,
potato,
(BHA) 130
cereal,
flour or CAROTENOIDS 100 mg/kg
starch CHLOROPHYLLS 350 mg/kg
based AND
(from CHLOROPHYLLINS,
roots COPPER COMPLEXES
and Canthaxanthin 161g 45 mg/kg
tubers, beta-Carotenes, vegetable 160a(ii 100 mg/kg
pulses )
and Cyclodextrin, beta- 459 500 mg/kg
legumes) Diacetyltartaric and fatty 472e 20,000 mg/kg
acid esters of glycerol
Grape skin extract 163(ii) 500 mg/kg 181
Table 15
Ready-to–eat savouries
Food Food Food Additive INS NOT
Categor Category No Recommende E
y system Name d Maximum
Level
HYDROXYBENZOATE 300 mg/kg 27
S, PARA-
IRON OXIDES 500 mg/kg
Indigotine (Indigo 132 100 mg/kg
carmine)
Ponceau 4R 124 100 mg/kg
Propyl gallate 310 200 mg/kg 15,
130
RIBOFLAVINS 300 mg/kg
BENZOATES 1,000 mg/kg 13
SORBATES 1,000 mg/kg 42
SULFITES 50 mg/kg 44
TOCOPHEROLS GMP
Sunset yellow FCF 110 100 mg/kg
70
[Paprika oleoresin 160c(i) GMP
Curcumin 100(i) GMP
Turmeric 100(ii) GMP]
15.2 Processe ASCORBYL ESTERS 200 mg/kg 10
d nuts Allura red AC 129 100 mg/kg
includin
Brilliant blue FCF 133 100 mg/kg
g coated
Butylated hydroxyanisole 320 200 mg/kg 15,
nuts and
(BHA) 130
nut
mixtures CAROTENOIDS 100 mg/kg
CHLOROPHYLLS 100 mg/kg
AND
CHLOROPHYLLINS,
COPPER COMPLEXES
beta-Carotenes, vegetable 160a(ii GMP 3
)
Table 15
Ready-to–eat savouries
Food Food Food Additive INS NOT
Categor Category No Recommende E
y system Name d Maximum
Level
Diacetyltartaric and fatty 472e 10,000 mg/kg
acid esters of glycerol
Grape skin extract 163(ii) 300 mg/kg 181
HYDROXYBENZOATE 300 mg/kg 27
S, PARA-
IRON OXIDES 400 mg/kg
Indigotine (Indigo 132 100 mg/kg
carmine)
Neotame 961 32 mg/kg
Ponceau 4R 124 100 mg/kg
Propyl gallate 310 200 mg/kg 15,
130
RIBOFLAVINS 1,000 mg/kg
SORBATES 1,000 mg/kg 42
15.3 Snacks – CHLOROPHYLLS 350 mg/kg
fish AND
based CHLOROPHYLLINS,
COPPER COMPLEXES
beta-Carotenes, vegetable 160a(ii 100 mg/kg
)
Grape skin extract 163(ii) 400 mg/kg

Explanation I (for 11.6 Table top sweeteners): Maximum limit of artificial

sweetener in the product shall be as in reconstituted beverage or food or in final
beverage or food for consumption, as the case may be. The product label shall give
clear instruction for reconstitution of products for making final beverage or food for
consumption as the case may be.
Provided where the artificial sweetener(s) is/are used in carbonated water/ sweetened
aerated water/ fruit beverage/ carbonated fruit beverage/ fruit nectar, the requirement
of minimum total soluble solids shall not apply.

Provided further table top sweetener may contain the following carrier or filler
articles with label declaration as provided in Regulation 2.4.5 (24, 25, 26, 27, 28 and
29) of Food Safety and Standards (Packaging and Labelling) Regulations, 2011.
Namely,-

(i) Dextrose

(ii) Lactose

(iii) Maltodextrin

(iv) Mannitol

(v) Sucrose

(vi) Isomalt

(vii) Citric acid

(viii) Calcium silicate

(ix) Carboxy methyl cellulose

(x) Cream of tartar, IP

(xi) Cross carmellose sodium

(xii) Colloidal silicone dioxide

(xiii) Glycine

(xiv) L-leucine

(xv) Magnesium stearate, IP

(xvi) Purified talc

(xvii) Poly vinyl pyrrolidone

(xviii) Providone

(xix) Sodium hydrogen carbonate

(xx) Starch

(xxi) Tartaric acid

(xxii) Erythritol

Explanation II (for preservatives)

The use of more than one preservative has been allowed in the alternative, those
preservatives may be used in combination with one or more alternatives, provided
the quantity of each preservative so used does not exceed such number of parts out of
those specified for that preservative of the aforesaid tables as may be worked out on
the basis of the proportion in which such preservatives are combined

Annexure-1

All capital and bold additives in the Table 1 to 15 refers to the group of
additives as listed below

Group Name Additive Name INS

No.
SULFITES Sulfur dioxide 220
Sodium sulfite 221
Sodium hydrogen sulfite 222
Sodium disulfite 223
Potassium metabisulfite 224
Potassium sulfite 225
Calcium hydrogen sulfite 227
Potassium hydrogen sulfite 228
Sodium thiosulfate 539
PHOSPHATES Phosphoric acid 338
Sodium hydrogen phosphate 339(i)
Disodium hydrogen phosphate 339(ii)
Trisodium orthophosphate 339(iii)
Potassium dihydrogen phosphate 340(i)
Dipotassium hydrogen phosphate 340(ii)
Tripotassium ydrogen phosphate 340(iii)
Monocalcium orthophosphate 341(i)
Calcium hydrogen phosphate 341(ii)
Tricalcium phosphate 341(iii)
Group Name Additive Name INS
No.
Ammonium dihydrogen phosphate 342(i)
Diammonium Hydrogen phosphate 342(ii)
Magnesium phosphate 343(i)
Dimagnesium hydrogen phosphate 343(ii)
Trimagnesium phosphate 343(iii)
Disodium diphosphate 450(i)
Trisodium diphosphate 450(ii)
Tetrasodium diphosphate 450(iii)
Tetrapotassium diphosphate 450(v)
Dicalcium diphosphate 450(vi)
Calcium dihydrogen diphosphate 450(vii)
Pentasodium triphosphate 451(i)
Pentapotassium triphosphate 451(ii)
Sodium polyphosphate 452(i)
Potassium polyphosphate 452(ii)
Sodium calcium polyphosphate 452(iii)
Calcium polyphosphate 452(iv)
Ammonium polyphosphate 452(v)
Magnesium dihydrogen diphosphate 450(ix)
RIBOFLAVINS Riboflavin, synthetic 101(i)
Riboflavin 5’-phosphate sodium 101(ii)
Riboflavin (Bacillus subtilis) 101(iii)
ASCORBYL ESTERS Ascorbyl palmitate 304
Ascorbyl stearate 305
BENZOATES Benzoic acid 210
Sodium benzoate 211
Potassium benzoate 212
Calcium benzoate 213
CAROTENOIDS beta-Carotenes (synthetic) 160a(i)
beta-Carotenes (Blakeslea trispora) 160a(iii
)
beta-apo-8’-Carotenal 160e
beta-apo-8’-Carotenoic acid, ethyl ester 160f
CHLOROPHYLLS Chlorophylls, copper complexes 141(i)
AND Chlorophyllin copper complexes, sodium 141(ii)
Group Name Additive Name INS
No.
CHLOROPHYLLINS, and potassium salts
COPPER
COMPLEXES
HYDROXYBENZOAT Ethyl para-hydroxybenzoate 214
ES, PARA- Methyl para-hydroxybenzoate 218
NITRITES Potassium nitrite 249
Sodium nitrite 250
QUILLAIA Quillaia extract type 2 999(ii)
EXTRACTS Quillaia extract type I 999(i)
SODIUM Sodium aluminium phosphate, acidic 541(i)
ALUMINIUM Sodium aluminium phosphate, basic 541(ii)
PHOSPHATES
STEAROYL Calcium stearoyl lactylate 482(i)
LACTYLATES Sodium stearoyl lactylate 481(i)
THIODIPROPIONAT Dilauryl thiodipropionate 389
ES Thiodipropionic acid 388
TOCOPHEROLS dl-alpha-Tocopherol 3 07c
d-alpha-Tocopherol 307a
Tocopherol concentrate, mixed 307b
SACCHARINS Saccharin 954(i)
Calcium saccharin 954(ii)
Potassium saccharin 954(iii)
Sodium saccharin 954(iv)
SORBATES Sorbic acid 200
Sodium sorbate 201
Potassium sorbate 202
Calcium sorbate 203
POLYSORBATES Polyoxyethylene (20) sorbitan 432
monolaurate
Polyoxyethylene (20) sorbitan 433
monooleate
Polyoxyethylene (20) sorbitan 434
monopalmitate
Polyoxyethylene (20) sorbitan 435
monostearate
Group Name Additive Name INS
No.
Polyoxyethylene (20) sorbitan tristearate 436
POLYOXYETHYLEN Polyoxyethylene (40) stearate 431
E STEARATES Polyoxyethylene (8) stearate 430
IRON OXIDES Iron oxide, black 172(i)
Iron oxide, red 172(ii)
Iron oxide, yellow 172(iii)
FERROCYANIDES Calcium ferrocyanide 538
Potassium ferrocyanide 536
Sodium ferrocyanide 535
TARTRATES Potassium sodium L(+)-tartrate 337
Sodium L(+)-tartrate 335(ii)
L(+)-Tartaric acid 334
ETHYLENE DIAMINE Calcium disodium 385
TETRA ACETATES ethylenediaminetetraacetate
Disodium ethylenediaminetetraacetate 386
52
[ SORBITAN
ESTERS OF FATTY Sorbitan monolaurate 493
ACIDS Sorbitan monooleate 494
Sorbitan monopalmitate 495
Sorbitan monostearate 491
Sorbitan tristearate 492]

Note No. Notes to the Food Additives mentioned in the Table 1 to 15.
1 As adipic acid.
2 On the dry ingredient, dry weight, dry mix or concentrate basis.
3 For use in surface treatment only.
4 For use in decoration, stamping, marking or branding the product
only.
5 Excluding products conforming to the standard for jams, jellies and
marmalades
6 As aluminium.
7 For use in coffee substitutes only.
8 As bixin.
9 Except for use in ready-to-drink coffee products at 10,000 mg/kg.
10 As ascorbyl stearate.
11 On the flour basis.
12 As a result of carryover from flavouring substances.
13 As benzoic acid.
14 For use in hydrolysed protein liquid formula only.
15 On the fat or oil basis.
16 For use in glaze, coatings or decorations for fruit, vegetables, meat or
fish only.
18 As added level; residue not detected in ready-to-eat food.
19 For use in cocoa fat only.
20 Singly or in combination with other stabilizers, thickeners and/or
gums.
21 As anhydrous calcium disodium ethylenediaminetetraacetate.
22 For use in smoked fish products only.
23 As iron.
24 As anhydrous sodium ferrocyanide.
25 For use at GMP in full fat soy flour only.
26 As steviol equivalents.
27 As para-hydroxybenzoic acid.
28 Except for use in wheat flour conforming to the standard for wheat
flour at 2,000 mg/kg.
29 For non-standardized food only.
30 As residual NO3 ion.
31 On the mash used basis.
32 As residual NO2 ion.
33 As phosphorus.
34 On the anhydrous basis.
35 For use in cloudy juices only.
36 On the residual level basis.
37 For non-standardized food and food conforming to the standard for
quick frozen blocks of fish fillets, minced fish flesh and mixtures of
fillets and minced fish flesh.
38 On the creaming mixture basis.
39 For use in products containing butter or other fats and oils only.
40 Pentasodium triphosphate (INS 451(i)) only, to enhance the
effectiveness of benzoates and sorbates.
41 For use in breading or batter coatings only.
42 As sorbic acid.
43 As tin.
44 As residual SO2.
45 As tartaric acid.
46 As thiodipropionic acid.
47 On the dry egg yolk weight basis.
48 For use in olives only.
49 For use on citrus fruits only.
50 For use in fish roe only.
51 For use in herbs only.
52 Excluding chocolate milk.
53 For use in coatings only.
54 For use in cocktail cherries and candied cherries only.
55 Within the limits for sodium, calcium, and potassium specified in the
standard for infant formulaand formula for special dietary purposes
intended for infants: singly or in combination with other sodium,
calcium, and/or potassium salts.
56 Excluding products where starch is present.
57 GMP is 1 part benzoyl peroxide and not more than 6 parts of the
subject additive by weight.
58 As calcium.
59 For use as a packaging gas only.
60 Except for use as a carbonating agent: the CO2 in the finished wine
shall not exceed 39.2 mg/kg.
61 For use in minced fish only.
62 As copper.
63 For non-standardized food and breaded or batter coatings in food
conforming to the standard for quick frozen fish sticks (fish fingers),
fish portions and fish fillets – breaded or in batter
64 For use in dry beans only.
65 As a result of carryover from nutrient preparations.
66 As formaldehyde.
67 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.
68 For use in products with no added sugar only.
69 For use as a carbonating agent only.
70 As the acid.
71 Calcium, potassium and sodium salts only.
72 On the ready-to-eat basis.
73 Excluding whole fish.
74 Excluding liquid whey and whey products used as ingredients in
infant formula.
75 For use in milk powder for vending machines only.
76 For use in potatoes only.
77 For special nutritional uses only.
78 Except for use in pickling and balsamic vinegars at 50,000 mg/kg.
79 For use on nuts only.
80 Equivalent to 2 mg/dm2 surface application to a maximum depth of 5
mm.
81 Equivalent to 1 mg/dm2 surface application to a maximum depth of 5
mm.
82 Except for use in shrimp (Crangon crangon and Crangon vulgaris) at
6,000 mg/kg.
83 L(+)-form only.
84 For use in products for infants over 1 year of age only.
85 Use level in sausage casings; residue in sausage prepared with such
casings should not exceed 100 mg/kg.
86 For use in whipped dessert toppings other than cream only.
87 On the treatment level basis.
88 As a result of carryover from the ingredient.
89 For use in sandwich spreads only.
90 For use in milk-sucrose mixtures used in the finished product only.
91 Singly or in combination: benzoates and sorbates.
92 Excluding tomato-based sauces.
93 Excluding natural wine produced from Vitis vinifera grapes.
94 For use in loganiza (fresh, uncured sausage) only.
95 For use in surimi and fish roe products only.
96 On the dried weight basis of the high intensity sweetener.
97 On the final cocoa and chocolate product basis.
98 For use in dust control only.
99 For use in fish fillets and minced fish only.
100 For use in crystalline products and sugar toppings only.
101 When used in combination with other emulsifiers, total combined
use level not to exceed 15,000 mg/kg as specified in the standard for
 chocolate and chocolate products.
102 For use in fat emulsions for baking purposes only.
103 Except for use in special white wines at 400 mg/kg.
104 Except for use in bread and yeast-leavened bakery products:
maximum 5,000 mg/kg residue.
105 Except for use in dried gourd strips at 5,000 mg/kg.
106 Except for use in Dijon mustard at 500 mg/kg.
107 Except for use of sodium ferrocyanide (INS 535) and potassium
ferrocyanide (INS 536) in foodgrade dendridic salt at 29 mg/kg as
anhydrous sodium ferrocyanide.
108 For use on coffee beans only.
109 Use level reported as 25 lbs/1,000 gal x (0.45 kg/lb) x (1 gal/3.75 L)
x (1 L/kg) x (10E6 mg/kg) = 3,000 mg/kg
110 For use in frozen French fried potatoes only.
111 Except for use in dried glucose syrup used in the manufacture of
sugar confectionery at 150 mg/kg and glucose syrup used in the
manufacture of sugar confectionery at 400 mg/kg.
112 For use in grated cheese only.
113 As acesulfame potassium equivalents (the reported maximum level
can be converted to an aspartame-acesulfame salt basis by dividing
by 0.44). Combined use of aspartame-acesulfame salt with individual
acesulfame potassium or aspartame should not exceed the individual
maximum levels for acesulfame potassium or aspartame (the
reported maximum level can be converted to aspartame equivalents
by dividing by 0.68).
114 Excluding cocoa powder.
115 For use in pineapple juice only.
116 For use in doughs only.
117 Except for use in fresh, uncured sausage at 1,000 mg/kg.
118 Except for use in fresh, cured sausage at 1,000 mg/kg.
119 As aspartame equivalents (the reported maximum level can be
converted to an aspartame acesulfame salt basis by dividing by 0.64).
Combined use of 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).
120 Except for use in caviar at 2,500 mg/kg.
121 Except for use in fermented fish products at 1,000 mg/kg.
123 Except for use in beverages with pH greater than 3.5 at 1,000 mg/kg.
124 For use in products containing less than 7% ethanol only.
125 For use in a mixture with vegetable oil only, as a release agent for
baking pans.
126 For use in releasing dough in dividing or baking only.
127 On the served to the consumer basis.
128 Tartaric acid (INS 334) only.
129 For use as an acidity regulator in grape juice only.
130 Singly or in combination: butylated hydroxyanisole (INS 320),
butylated hydroxytoluene (INS 321), tertiary butylated hydroquinone
(INS 319), and propyl gallate (INS 310).
131 For use as a flavour carrier only.
132 Except for use in semi-frozen beverages at 130 mg/kg on a dried
basis.
133 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.
134 Except for use in cereal-based puddings at 500 mg/kg.
135 Except for use in dried apricots at 2,000 mg/kg, bleached raisins at
1,500 mg/kg, desiccated coconut at 200 mg/kg and coconut from
which oil has been partially extracted at 50 mg/kg.
136 For use to prevent browning of certain light coloured vegetables
only.
137 Except for use in frozen avocado at 300 mg/kg.
138 For use in energy-reduced products only.
139 For use in mollusks, crustaceans, and echinoderms only.
140 Except for use in canned abalone (univalve hydrolyse) at 1,000
mg/kg.
141 For use in white chocolate only.
142 Excluding coffee and tea.
143 For use in fruit juice-based drinks and dry ginger ale only.
144 For use in sweet and sour products only.
145 For use in energy reduced or no added sugar products only.
146 Beta-carotene (synthetic) (INS 160a(i)) only.
147 Excluding whey powders for infant food.
148 Except for use in microsweets and breath freshening mints at 10,000
mg/kg.
149 Except for use in fish roe at 100 mg/kg.
150 For use in soy-based formula only.
151 Except for use in hydrolysed protein and/or amino acid-based
formula at 1,000 mg/kg.
152 For use in frying only.
153 For use in instant noodles only.
154 For use in coconut milk only.
155 For use in frozen, sliced apples only.
156 Except for use in microsweets and breath freshening mints at 2,500
mg/kg.
157 Except for use in microsweets and breath freshening mints at 2,000
mg/kg.
158 Except for use in microsweets and breath freshening mints at 1,000
mg/kg.
159 For use in pancake syrup and maple syrup only.
160 For use in ready-to-drink products and pre-mixes for ready-to-drink
products only.
162 For use in dehydrated products and salami-type products only.
163 Except for use in microsweets and breath freshening mints at 3,000
mg/kg.
164 Except for use in microsweets and breath freshening mints at 30,000
mg/kg.
165 For use in products for special nutritional use only.
166 For use in milk-based sandwich spreads only.
167 For use in dehydrated products only.
168 Quillaia extract type 1 (INS 999(i)) only.
169 For use in fat-based sandwich spreads only.
170 Excluding products conforming to the standard for fermented milks.
171 Excluding anhydrous milkfat.
172 Except for use in fruit sauces, fruit toppings, coconut cream, coconut
milk and “fruit bars” at 50 mg/kg.
173 Excluding instant noodles containing vegetables and eggs.
174 Singly or in combination: sodium aluminosilicate (INS 554), calcium
aluminium silicate (INS 556),and aluminium silicate (INS 559).
175 Except for use in jelly-type fruit-based desserts at 200 mg/kg.
176 For use in canned liquid coffee only.
177 For non-standardized food and minced fish flesh and breaded or
batter coatings conforming to the standard for quick frozen fish
sticks (fish fingers), fish portions and fish fillets –breaded or in batter
.
178 As carminic acid.
179 For use in restoring the natural colour lost in processing only.
180 Singly or in combination: butylated hydroxyanisole (BHA, INS 320)
and butylated hydroxytoluene (BHT, INS 321).
181 As anthocyanin.
182 Excluding coconut milk.
183 Products conforming to the standard for chocolate and chocolate
products may only use colours for surface decoration.
184 For use in nutrient coated rice grain premixes only.
185 As norbixin.
186 For use in flours with additives only.
187 Ascorbyl palmitate (INS 304) only.
188 If used in combination with aspartame-acesulfame salt (INS 962),
the combined maximum use level, expressed as acesulfame
potassium, should not exceed this level.
189 Excluding rolled oats.
190 Except for use in fermented milk drinks at 500 mg/kg.
191 If used in combination with aspartame-acesulfame salt (INS 962),
the combined maximum use level, expressed as aspartame, should
not exceed this level.
192 For use in liquid products only.
193 For use in crustacean and fish pastes only.
194 For use in instant noodles conforming to the standard for instant
noodles only.
195 Singly or in combination: butylated hydroxyanisole (BHA, INS 320),
butylated hydroxytoluene (BHT, INS 321) and tertiary
butylhydroquinone (TBHQ, INS 319).
196 Singly or in combination: butylated hydroxyanisole (BHA, INS 320),
butylated hydroxytoluene (BHT, INS 321) and ropyl gallate (INS
310).
197 Singly or in combination: butylated hydroxytoluene (BHT, INS 321)
and propyl gallate (INS 310).
198 For use in solid products (e.g., energy, meal replacement or fortified
bars) only.
199 Except for use in microsweets and breath freshening mints at 6,000
mg/kg as steviol equivalents.
200 Except for use in ham of pork loin (cured and non-heat-treated) at
120 mg/kg as steviol equivalents
201 For use in flavoured products only.
202 For use in brine used in the production of sausage only.
203 For use in chewable supplements only.
204 Except for use in longan and lichee at 50 mg/kg.
205 Except for use to prevent browning of certain light colored
vegetables at 50 mg/kg.
206 Except for use as a bleaching agent in products conforming to the
standard for aqueous coconut products at 30 mg/kg.
207 Except for use in soybean sauce intended for further processing at
50,000 mg/kg.
208 For use in dried and dehydrated products only.
209 Excluding products conforming to the standard for blend of skimmed
milk and vegetable fat in powdered form.
210 For non-standardized food and fish filets and minced fish flesh
conforming to the standard for quick frozen fish sticks (fish fingers),
fish portions and fish fillets – breaded or in batter.
211 For use in noodles only.
212 Except for use in products conforming to the standard for bouillon
and consommés at 3,000 mg/kg.
213 For use in liquid products containing high intensity sweeteners only.
214 Excluding products conforming to the standard for dairy fat spreads.
215 Excluding products conforming to the standard for fat spreads and
blended spreads.
216 For use in maize-based products only.
217 Except for use in toppings at 300 mg/kg.
218 Only hydrolyse can be used as preservatives and antioxidants in the
products covered by the standard for desiccated coconut.
219 Except for use in non-alcoholic aniseed-based, coconut-based, and
almond-based drinks at 5,000 mg/kg.
220 For use in flavoured products heat treated after fermentation only.
221 For use in potato dough and pre-fried potato slices only.
222 For use in collagen-based casings with a water activity greater than
0.6 only.
223 Except for use in products containing added fruits, vegetables, or
meats at 3,000 mg/kg.
224 Excluding aromatized beer.
225 Except for use in self-raising flour at 12,000 mg/kg.
226 Except for use as a meat tenderizer at 35,000 mg/kg.
227 For use in sterilized and UHT treated milks only.
228 Except for use to stabilize higher protein liquid whey used for further
processing into whey protein concentrates at 1,320 mg/kg.
229 For use as a flour treatment agent, raising agent or leavening agent
only.
230 For use as an acidity regulator only.
231 For use in flavoured fermented milks and flavoured fermented milks
heat treated after fermentation only.
232 For use in vegetable fats conforming to the standard for edible fats
and oils not covered by individual standards only.
233 As nisin.
234 For use as a stabilizer or thickener only.
235 For use in reconstituted and recombined products only.
236 Excluding products conforming to the standard for cream and
prepared creams (reconstituted cream, recombined cream,
prepackaged liquid cream).
237 Excluding products conforming to the standard for processed cereal-
based foods for infants and young children
238 Except for use in products corresponding to the standard for
processed cereal-based foods for infants and young children) at
GMP.
239 Excluding products conforming to the standard for canned baby
foods.
240 The use level is within the limit for sodium listed in the standard for
canned baby foods
241 For use in surimi products only.
242 For use as an antioxidant only.
243 For use in products conforming to the standard for processed cereal-
based foods for infants and young children only, as a raising agent.
244 For use in biscuit dough only.
245 For use in pickled vegetables only.
246 Singly or in combination: aluminium ammonium hydrolys (INS 523)
and sodium aluminium phosphates (acidic and basic; (INS
541(i),(ii)).
247 For use in kuzukiri and harusame (starch based products) only.
248 For use as a raising agent only.
249 For use as a raising agent in mixes for steamed breads and buns only.
250 For use in boiled mollusks and tsukudani only.
251 For use in processed hydrolys cheese only.
252 For use in self-rising flour and self-rising corn meal only.
253 For use in dry mix hot chocolate only.
254 For use in salt applied to dry salted cheeses during manufacturing
only.
255 Except for use in seasonings applied to foods in food category 15.1
at 1,700 mg/kg.
256 For use in noodles, gluten-free pasta and pasta intended for
hypoproteic diets only.
257 For use in shrimps and prawns only.
258 Excluding maple syrup.
259 Singly or in combination: sodium aluminosilicate (INS 554) and
calcium aluminium silicate (INS 556).
260 For use in powdered beverage whiteners only.
261 For use in heat-treated buttermilk only.
262 For use in edible fungi and fungus products only.
263 Except for use in pickled fungi at 20,000 mg/kg.
264 Except for use in sterilized fungi at 5,000 mg/kg: citric acid (INS
330) and lactic acid (INS 270),singly or in combination.
265 For use in quick frozen French fried potatoes only, as a sequestrant.
266 Excluding salted atlantic herring and sprat.
267 Excluding products conforming to the standard for salted fish and
dried salted fish of the gadidae family of fishes , the standard for
dried shark fins, the standard for crackers from marine and
freshwater fish, crustaceans and molluscan shellfish , and the
standard for boiled dried salted anchovies.
268 Singly or in combination: ins 471, 472a, 472b and 472c in products
conforming to the standard forprocessed cereal-based foods for
infants and young children.
269 Singly or in combination with other modified starches used as
thickeners in products conforming to the standard for processed
cereal-based foods for infants and young children.
270 For use at 60,000 mg/kg, singly or in combination with other starch
thickeners in products conforming to the standard for canned baby
foods.
271 For use in products conforming to the standard for canned baby
foods.
272 Singly or in combination: ins 410, 412, 414, 415 and 440 at 20,000
mg/kg in gluten-free cereal based foods, and 10,000 mg/kg in other
products conforming to the standard for processed cereal- based
foods for infants and young children .
273 Singly or in combination: ins 410, 412, 414, 415 and 440 except for
use at 20,000 mg/kg in glutenfree cereal based foods in products
conforming to the standard for processed cereal-based foods for
infants and young children .
274 For use at 15,000 mg/kg in products conforming to the standard for
processed cereal-based foods for infants and young children.
275 For use at 1,500 mg/kg in products conforming to the standard for
canned baby foods.
276 Singly or in combination with other modified starches used as
thickeners in products conforming to the standard for canned baby
foods.
277 Excluding virgin and cold pressed oils and products conforming to
the standard for olive oils and olive pomace oils.
278 For use in whipped cream and cream packed under pressure only.
279 Except for products conforming to the standard for edible fungi and
fungus products.
280 For use in pickled radish only.
281 For use in fresh minced meat which contains other ingredients apart
from comminuted meat only.
282 Only non-amidated pectins may be used in the standard for canned
baby foods
283 For use in canned fruit-based baby foods conforming to the standard
for canned baby foods only.
284 Singly or in combination: INS 1412, 1413, 1414 and 1440 in
products conforming to the standard for infant formula and formulas
 for special medical purposes intended for infants.

285 Singly or in combination: INS 1412, 1413, 1414 and 1422 in

products conforming to the standardfor follow-up formula.
286 For use in products conforming to the standard for luncheon meat
andthe standard for cooked cured chopped meat.
288 For use in products conforming to the standard for cooked cured ham
and cooked cured pork shoulder.
289 For use of sodium dihydrogen phosphate (INS 339(i)), disodium
hydrogen phosphate (INS 339(ii)),trisodium phosphate (INS
339(iii)), potassium dihydrogen phosphate (INS 340(i)), dipotassium
hydrogen phosphate (INS 340(ii)), tripotassium phosphate (INS
340(iii)), calcium dihydrogen phosphate (INS 341(i)), calcium
hydrogen phosphate (INS 341(ii)), tricalcium phosphate (INS
341(iii), disodium diphosphate (INS 450(i)), trisodium diphosphate
(INS 450(ii)), tetrasodium diphosphate (INS 450(iii)), tetrapotassium
diphosphate (INS 450(v)), calcium dihydrogen diphosphate (INS
450(vii)), pentasodium triphosphate (INS 451(i)), pentapotassium
triphosphate (INS 451(ii)), sodium polyphosphate (INS 452(i)),
potassium polyphosphate (INS 452(ii)), sodium calcium
polyphosphate (INS 452(iii)), calcium polyphosphate (INS 452(iv)),
ammonium polyphosphate (INS 452(v)), and bone phosphate (INS
542) as humectants in products conforming to the standard for
cooked cured ham and cooked cured pork shoulder . The total
amount of phosphates (naturally present and added) shall not exceed
3,520 mg/kg as phosphorus.
290 For use in products conforming to the standard for luncheon meat
and cooked cured chopped meat at 15 mg/kg to replace loss of colour
in product with binders only.
291 Except for use of beta-apo-8’-carotenal (INS 160e) and beta-apo-8’-
carotenoic acid, methyl or ethyl ester (INS 160f) at 35 mg/kg.
292 Except for use in hydrolysed protein and/or amino acid-based
formula at 25,000 mg/kg.
293 On the saponin basis.
294 Except for use in liquid products at 600 mg/kg as steviol equivalents.
295 For use in products conforming to the standard for canned baby
foods only, as an acidity regulator.
296 Except for use in perilla in brine at 780 mg/kg.
297 The level in the ready-to-eat food shall not exceed 200 mg/kg on the
anhydrous basis.
298 For use in provolone cheese only.
299 For use at 400 mg/kg as phosphorous singly or in combination in
breaded or batter coating inaccordance with standard for quick
frozen fish sticks (fish fingers), fish portions and fish fillets– breaded
or in batter.
300 For use in salted squid only.
301 Interim maximum level.
302 For use of sodium dihydrogen phosphate (INS 339(i)), disodium
hydrogen phosphate (INS 339(ii),trisodium phosphate (INS 339(iii)),
potassium dihydrogen phosphate (INS 340(i)), dipotassium hydrogen
phosphate (INS 340(ii)), tripotassium phosphate (INS 340(iii)),
calcium dihydrogen phosphate (341(i)), calcium hydrogen phosphate
(INS 341(ii)), tricalcium phosphate (INS 341(iii)), disodium
diphosphate (INS 450(i)), trisodium diphosphate (INS 450(ii)),
tetrasodium diphosphate(INS 450(iii)), tetrapotassium diphosphate
(INS 450(v)), calcium dihydrogen diphosphate (INS 450(vii)),
pentasodium triphosphate (INS 451(i)), pentapotassium triphosphate
(INS 451(ii)), sodium polyphosphate (INS 452(i)), potassium
polyphosphate (INS 452(ii)), sodium calcium polyphosphate (INS
452(iii)), calcium polyphosphate (INS 452(iv)), ammonium
polyphosphate (INS 452(v)), and bone phosphate (INS 542) as
humectants in products conforming to the standard for luncheon
meat and cooked cured chopped meat at 1320 mg/kg as
phosphorous. The total amount of phosphates (naturally present and
added) shall not exceed 3,520 mg/kg as phosphorous.
303 For use as a pH stabilizer in soured cream butter only.
321 For use in powdered mixes only.
327 For use in fish products cooked in soy sauce.
330 Except for use in canned products.
340 Except for products not conforming to the Codex standard for
bouillons and consommés (CODEX STAN 117-1981) at 100 mg/kg.
69
[408 Only for bakery shortening]
FS01 Glucose oxidase from Aspergillus niger, A. oryzae, Penicillium
chrysogenum
FS02 Lipase from Aspergillus niger, A. oryzae, A. flavus, Rhizopus
arrhizus, R. delemar, R. nigricans, R. niveus, Mucor javanicus, M.
miehei, M. pusillus, Brevibacterium lineus, Candida lipolytica
FS03 Xylanase from Aspergillus niger, Sporotrichum dimorphosporum,
Streptomyces sp., Trichoderma reesei, Humicola insolens, Bacillus
licheniformis
31
[FS04a Lactic acids, L(-) or DL malic acid and L(+) tartaric and citric acids
can be only be added to musts under condition that the initial acidity
content is not raised by more than 54 meq/l (i.e. 4 gm/l expressed in
tartaric acid)].
70
[FS04b For use in pre-packed coconut water only.]

XS89 Excluding products conforming to standard for luncheon meat.

XS96 Excluding products conforming to the standard for cooked cured
ham.
XS97 Excluding products conforming to the standard for cooked cured
pork shoulder.
XS98 Excluding products conforming to the standard for cooked cured
chopped meat.
73
[XS243 Excluding products conforming to the standard for fermented milks]
XT99 In case of thermally processed fruit beverages/ fruit drinks/ready-to-
serve fruit beverages, half of the recommended maxiumum level is
permitted
XT100 70 mg/kg for thermally processed fruit beverages/ fruit drinks/ready-
to- serve fruit beverages
XT101 300 mg/kg for thermally processed fruit beverages/ fruit
drinks/ready-to- serve fruit beverages
XT102 On dilution except in cordial and barley water
52
[323 For use as firming agent
348 Singly or in combination: Sucrose esters of fatty acids (INS 473),
sucrose oligoesters, type and type II (INS 473a) and sucroglycerides
(INS 474)
Insertion of the provision

Note no. Notes to the Food Additives mentioned in the Table 1 to 15

81
[358 Except for use in fish oils at 6,000 mg/kg, singly or in combination]

[This amendment shall come into force on 1st August, 2023]

359 Excluding dairy fat spreads with ≥ 70% milk fat content
360 In dairy fat spreads limited to products with < 70% fat content or
baking purposes only.
363 For use at 50,000 mg/kg for emulsified oils used in the production of
noodles or bakery products.
366 10,000 mg/kg in imitation chocolate with >5% water content.
367 For use at 10,000 mg/kg in candy containing not less than 10% oil
368 For use at 10,000 mg/kg in whipped decorations
389 Except for use at 500 mg/kg in products containing nut paste
XS 86 Excluding products conforming to the Standard for Cocoa Butter
XS 87 Excluding products conforming to the Standard for Chocolate and
Chocolate Products
XS 105 Excluding products conforming to the Standard for Cocoa Powders
(Cocoas) and Dry Mixtures of Cocoa and Sugars
XS141 Excluding products conforming to the Standard for Cocoa (Cacao)
Mass (Cocoa/chocolate liquor) and Cocoa Cake
XS240 Excluding products conforming to the Standard for Aqueous
Coconut Products
XS314R Excluding products conforming to the Standard for Date Paste]

GMP Table Provisions For all Food Categories

The following additives, as indicated may be used in all food categories
(except those categories listed in the ‘Annex to GMP’ list) under the conditions
of Good Manufacturing Practice (GMP) as outlined in the 3.1(8)
INS No. Food Additive
260 Acetic acid, glacial
472a Acetic and fatty acid esters of glycerol
1422 Acetylated distarch adipate
1414 Acetylated distarch phosphate
1451 Acetylated oxidized starch
1401 Acid-treated starch
406 Agar
400 Alginic acid
1402 Alkaline treated starch
403 Ammonium alginate
503(i) Ammonium carbonate
510 Ammonium chloride
503(ii) Ammonium hydrogen carbonate
527 Ammonium hydroxide
1100(i) alpha-Amylase from Aspergillus oryzae var.
1100(iv) alpha-Amylase from Bacillus megaterium expressed in Bacillus
subtilis
1100(v) alpha-Amylase from Bacillus stearothermophilus expressed in
Bacillus subtilis
1100(ii) alpha-Amylase from Bacillus stearothermophilus
1100(iii) alpha-Amylase from Bacillus subtilis
300 Ascorbic acid, L-
162 Beet red
1403 Bleached starch
1101(iii) Bromelain
629 Calcium 5'-guanylate
633 Calcium 5'-inosinate
634 Calcium 5'-ribonucleotides
263 Calcium acetate
404 Calcium alginate
302 Calcium ascorbate
170(i) Calcium carbonate
509 Calcium chloride
623 Calcium di-L-glutamate
578 Calcium gluconate
526 Calcium hydroxide
327 Calcium lactate
352(ii) Calcium malate, DL-
529 Calcium oxide
282 Calcium propionate
552 Calcium silicate
516 Calcium sulfate
150a Caramel I – plain caramel
1100(vi) Carbohydrase from Bacillus licheniformis
290 Carbon dioxide
410 Carob bean gum
407 Carrageenan
427 Cassia gum
140 Chlorophylls
330 Citric acid
472c Citric and fatty acid esters of glycerol
468 Cross-linked sodium carboxymethyl cellulose (Cross-linked-
cellulose gum)
424 Curdlan
457 Cyclodextrin, alpha-
458 Cyclodextrin, gamma-
1504(i) Cyclotetraglucose
1504(ii) Cyclotetraglucose syrup
1400 Dextrins, roasted starch
628 Dipotassium 5'-guanylate
627 Disodium 5'-guanylate
631 Disodium 5'-inosinate
635 Disodium 5'-ribonucleotides
1412 Distarch phosphate
315 Erythorbic acid (Isoascorbic acid)
968 Erythritol
462 Ethyl cellulose
467 Ethyl hydroxyethyl cellulose
297 Fumaric acid
418 Gellan gum
575 Glucono delta-lactone
1102 Glucose oxidase (Note FS01)
620 Glutamic acid, L(+)-
422 Glycerol
626 Guanylic acid, 5'-
412 Guar gum
414 Gum arabic (Acacia gum)
507 Hydrochloric acid
463 Hydroxypropyl cellulose
1442 Hydroxypropyl distarch phosphate
464 Hydroxypropyl methyl cellulose
1440 Hydroxypropyl starch
630 Inosinic acid, 5'-
953 Isomalt (Hydrogenated isomaltulose)
416 Karaya gum
425 Konjac flour
270 Lactic acid, L-, D- and DL-
472b Lactic and fatty acid esters of glycerol
966 Lactitol
322(i), (ii) Lecithins
1104 Lipases (Note FS02)
160d(iii) Lycopene, Blakeslea trispora
160d(i) Lycopene, synthetic
160d(ii) Lycopene, tomato
504(i) Magnesium carbonate
511 Magnesium chloride
625 Magnesium di-L-glutamate
580 Magnesium gluconate
528 Magnesium hydroxide
504(ii) Magnesium hydroxide carbonate
329 Magnesium lactate, DL-
530 Magnesium oxide
553(i) Magnesium silicate, synthetic
Insertion of provision

82
[470 (iii)
Magnesium stearate]

[This amendment shall come into force on 1st September, 2023]

518 Magnesium sulfate

296 Malic acid, DL-
965(i) Maltitol
965(ii) Maltitol syrup
421 Mannitol
461 Methyl cellulose
465 Methyl ethyl cellulose
460(i) Microcrystalline cellulose (Cellulose gel)
471 Mono- and di-glycerides of fatty acids
624 Monoammonium L-glutamate
622 Monopotassium L-glutamate
621 Monosodium L-glutamate
1410 Monostarch phosphate
941 Nitrogen
942 Nitrous oxide
1404 Oxidized starch
1101(ii) Papain
440 Pectins
1413 Phosphated distarch phosphate
1200 Polydextroses
964 Polyglycitol syrup
1202 Polyvinylpyrrolidone, insoluble
632 Potassium 5’-inosinate
261 Potassium acetates
402 Potassium alginate
303 Potassium ascorbate
501(i) Potassium carbonate
508 Potassium chloride
332(i) Potassium dihydrogen citrate
577 Potassium gluconate
501(ii) Potassium hydrogen carbonate
515(ii) Potassium hydrogen sulfate
525 Potassium hydroxide
326 Potassium lactate
351(ii) Potassium malate
283 Potassium propionate
515(i) Potassium sulfate
460(ii) Powdered cellulose
407a Processed eucheuma seaweed
944 Propane
280 Propionic acid
1101(i) Protease
1204 Pullulan
470(i) Salts of myristic, palmitic and stearic acids with ammonia,
calcium, potassium and sodium
470(ii) Salts of oleic acid with calcium, potassium and sodium
551 Silicon dioxide, amorphous
350(ii) Sodium DL-malate
262(i) Sodium acetate
401 Sodium alginate
301 Sodium ascorbate
500(i) Sodium carbonate
466 Carboxymethyl cellulose
469 Sodium carboxymethyl cellulose, enzymatically hydrolysed
(Cellulose gum, enzymatically hydrolyzed)
331(i) Sodium dihydrogen citrate
316 Sodium erythorbate (Sodium isoascorbate)
365 Sodium fumarates
576 Sodium gluconate
350(i) Sodium hydrogen DL-malate
500(ii) Sodium hydrogen carbonate
514(ii) Sodium hydrogen sulfate
524 Sodium hydroxide
325 Sodium lactate
281 Sodium propionate
500(iii) Sodium sesquicarbonate
514(i) Sodium sulfate
420(i) Sorbitol
420(ii) Sorbitol syrup
1420 Starch acetate
1450 Starch sodium octenyl succinate
1405 Starches, enzyme treated
553(iii) Talc
417 Tara gum
957 Thaumatin
171 Titanium dioxide
413 Tragacanth gum
1518 Triacetin
380 Triammonium citrate
333(iii) Tricalcium citrate
332(ii) Tripotassium citrate
331(iii) Trisodium citrate
415 Xanthan gum
967 Xylitol
ANNEX TO GMP Table

Food Categories or Individual Food Items where GMP Table shall not apply

Sr. Category Food category

number
No

Milk and buttermilk (plain) (excluding heat-treated

1. 1.1.1
buttermilk)

2. 1.1.1.1 Milk (plain)

3. 1.1.1.2 Buttermilk (plain)

Fermented and renneted milk products (plain) excluding
4. 1.2
food category 1.1.2 (dairy based drinks)

1.2.1 Fermented and renneted milk products (plain), excluding

5.
food category 1.1.2 (dairy-based drinks)
6. 1.2.1.1 Fermented milks (plain), not heat-treated after fermentation

7. 1.2.1.2 Fermented milks (plain), heat-treated after fermentation

8. 1.2.2 Renneted milk (plain)

9. 1.4.1 Pasteurized cream (plain)

Sterilized and UHT creams, whipping or whipped creams,

10. 1.4.2 and reduced fat creams (plain)

11. 1.6.3 Whey Cheese

12. 1.6.6 Whey protein cheese

13. 1.8.2 Dried whey and whey products, excluding whey cheese

14. 2.1 Fats and oils essentially free from water

15. 2.1.1 Butter oil, anhydrous milkfat, ghee

16. 2.1.2 Vegetable oils and fats

17. 2.1.3 Lard, tallow, fish oil, and other animal fats
Sr. Category Food category
number
No

18. 2.2.1 Butter

19. 4.1.1 Fresh fruit

20. 4.1.1.1 Untreated fresh fruit

21. 4.1.1.2 Surface-treated fresh fruit

22. 4.1.1.3 52
[Peeled or cut, minimally processed fruit]
Fresh vegetables (including mushrooms and fungi, roots and
23. 4.2.1 tubers, pulses and legumes,and aloe vera), seaweeds, and
nuts and seeds

Untreated fresh vegetables (including mushrooms and fungi,

24. 4.2.1.1 roots and tubers, pulses and legumes [(including soybeans)],
and aloe vera), seaweeds, and nuts and seeds

Surface-treated fresh vegetables (including mushrooms and

25. 4.2.1.2 fungi, roots and tubers, pulses and legumes, and aloe vera),
seaweeds, and nuts and seeds
52
[Peeled, cut or shredded minimally processed vegetables
((including mushrooms and fungi, roots and tubers,
26. 4.2.1.3 fresh pulses and legumes, and aloe vera) sea weeds,
nuts and seeds)]

Frozen vegetables (including mushrooms and fungi, roots

27. 4.2.2.1 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
28. 4.2.2.7 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

29. 6.1 Whole, broken or flaked grain, including rice

Sr. Category Food category
number
No

30. 6.2 Flours and starches (including soybean powder)

31. 6.2.1 Flours

32. 6.2.2 Starches

33. 6.4.1 Fresh pastas and noodles and like products

34. 6.4.2 Dried pastas and noodles and like products

35. 8.1 Fresh meat, poultry, and game

36. 8.1.1 Fresh meat, poultry, and game, whole pieces or cuts

37. 8.1.2 Fresh meat, poultry, and game, comminuted

Fresh fish and fish products, including molluscs, crustaceans
38. 9.1 and echinoderms

39. 9.1.1 Fresh fish

40. 9.1.2 Fresh mollusks, crustaceans, and echinoderms

Processed fish and fish products, including molluscs,
41. 9.2 crustaceans and echinoderms

Frozen fish, fish fillets, and fish products, including

42. 9.2.1
mollusks, crustaceans, and echinoderms
Frozen battered fish, fish fillets, and fish products, including
43. 9.2.2 mollusks, crustaceans, and echinoderms

Frozen minced and creamed fish products, including

44. 9.2.3
mollusks, crustaceans, and echinoderms
Cooked and/or fried fish and fish products, including
45. 9.2.4
mollusks, crustaceans, and echinoderms
46. 9.2.4.1 Cooked fish and fish products

47. 9.2.4.2 Cooked mollusks, crustaceans, and echinoderms

Fried fish and fish products, including mollusks,
48. 9.2.4.3
crustaceans, and echinoderms
Sr. Category Food category
number
No

Smoked, dried, fermented, and/or salted fish and fish

49. 9.2.5
products, including mollusks, crustaceans, and echinoderms
50. 10.1 Fresh eggs

51. 10.2.1 Liquid egg products

52. 10.2.2 Frozen egg products

53. 11.1 Refined and raw sugars

White sugar, dextrose anhydrous, dextrose monohydrate,

54. 11.1.1
fructose
55. 11.1.2 Powdered sugar, powdered dextrose
Soft white sugar, soft brown sugar, glucose syrup, dried
56. 11.1.3
glucose syrup, raw cane sugar
Dried glucose syrup used to manufacture sugar
57. 11.1.3.1
confectionery
58. 11.1.3.2 Glucose syrup used to manufacture sugar confectionery

59. 11.1.4 Lactose

60. 11.1.5 Plantation or mill white sugar

52
[60A 11.1.6 Gur or Jaggery

60B 11.1.6.1 Cane Jaggery/Gur

60C 11.1.6.2 Palm Jaggery/Gur

60D 11.1.6.3 Date Jaggery/Gur]

Brown sugar, excluding products of food category 11.1.3

61. 11.2 (soft white sugar, soft brown sugar, glucose syrup, dried
glucose syrup, raw cane sugar)

Sugar solutions and syrups, also (partially) inverted,

62. 11.3 including treacle and molasses, excluding products of food
category 11.1.3 (soft white sugar, soft brown sugar, glucose
Sr. Category Food category
number
No

syrup, dried glucose syrup, raw cane sugar)

Other sugars and syrups (e.g., xylose, maple syrup, sugar

63. 11.4 toppings)

64. 11.5 Honey

65. 12.1 Salt and salt substitutes

66. 12.1.1 Salt

67. 12.1.2 Salt substitutes

68. 12.2.1 Herbs and spices (EXCLUDING SPICES)

69. 14.1.1 Waters

70. 14.1.1.1 Natural mineral waters and source waters

71. 14.1.1.2 Table waters and soda waters

72. 14.1.2 Fruit and vegetable juices

73. 14.1.2.1 Fruit juice

74. 14.1.2.2 Vegetable juice

75. 14.1.2.3 Concentrates for fruit juice

76. 14.1.2.4 Concentrates for vegetable juice

77. 14.1.3 Fruit and vegetable nectars

78. 14.1.3.1 Fruit nectar

79. 14.1.3.2 Vegetable nectar

80. 14.1.3.3 Concentrates for fruit nectar

81. 14.1.3.4 Concentrates for vegetable nectar

82. 14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other
Sr. Category Food category
number
No

hot cereal beverages, excluding cocoa

83. 14.2.3 Grape wines

84. 14.2.3.1 Still grape wine

85. 14.2.3.2 Sparkling and semi-sparkling grape wines

Fortified grape wine, grape liquor wine, and sweet grape
86. 14.2.3.3
wine]