kementerian kesihatan malaysia garis panduan aditif makanan yang
Transcription
kementerian kesihatan malaysia garis panduan aditif makanan yang
KEMENTERIAN KESIHATAN MALAYSIA GARIS PANDUAN ADITIF MAKANAN YANG DIBENARKAN DALAM MAKANAN DI MALAYSIA DI BAWAH PERATURAN-PERATURAN MAKANAN 1985 (Peraturan 19, Peraturan-Peraturan Makanan 1985) 1.0 TUJUAN: Garis panduan ini bertujuan memberikan penerangan kepada industri makanan, pihak berkuasa dan pengguna mengenai penggunaan aditif makanan yang dibenarkan dalam makanan, untuk jualan atau penggunaan di Malaysia, selain daripada bahan perisa, berdasarkan Per. 19 Aditif makanan, Per. 20 Bahan pengawet, Per. 21 Bahan pewarna, Per. 23 Penambah perisa, Per. 24 Antipengoksida serta Per. 25 Kondisioner makanan di bawah Peraturan-Peraturan Makanan 1985 (PPM 1985). 2.0 TAKRIFAN Aditif makanan ertinya apa-apa bahan-bahan yang selamat dimakan yang dimasukkan dengan sengaja ke dalam makanan dalam kuantiti yang sedikit bagi apa-apa tujuan teknologi yang akan mempengaruhi ciri-ciri makanan tersebut. 3.0 ADITIF MAKANAN YANG DIBENARKAN DI BAWAH PPM 1985 Di bawah Peraturan 19, PPM 1985, aditif makanan yang dibenarkan ditambah dalam makanan untuk jualan atau penggunaannya di Malaysia adalah seperti berikut: (a) Aditif makanan yang dibenarkan ditambah dalam makanan mengikut ketetapan tertentu yang dinyatakan secara spesifik di bawah PPM 1985; atau (b) Aditif makanan yang dibenarkan ditambah dalam kategori makanan yang sepadan di bawah Codex Alimentarius. Terdapat dua (2) jenis standard Codex Alimentarius yang terpakai iaitu Codex Commodity Standard dan Codex General Standard on Food Additives (GSFA). Apabila terdapat Codex Commodity Standard bagi suatu produk makanan, senarai aditif makanan yang dibenarkan di bawah standard tersebut terpakai. Manakala bagi produk makanan yang tiada Codex Commodity Standard baginya, senarai aditif makanan yang dibenarkan di bawah Codex GSFA bagi kategori makanan yang berkaitan adalah terpakai. Senarai ketetapan rujukan silang (cross reference) di antara peraturan-peraturan di bawah PPM 1985 dengan standard Codex Alimentarius, samada Codex Commodity Standard atau Codex GSFA adalah seperti di Lampiran 2. Sehubungan itu, senarai aditif makanan yang dibenarkan dalam makanan adalah berdasarkan ketetapan tersebut dan mana – mana yang TERKINI. Page | 1 Nota: Standard Codex Alimentarius akan sentiasa dikemaskini bagi memasukkan peruntukan tambahan yang telah diterima pakai oleh Codex Alimentarius Commission(CAC). CAC akan bermesyuarat setiap tahun dalam bulan Julai untuk membincangkan penambahan atau pengguguran peruntukan sesuatu aditif makanan. Codex Commodity Standard Dokumen-dokumen ini boleh diperolehi daripada laman web Codex Alimentarius di alamat http://www.codexalimentarius.org/standards/list-of-standards/en/. Codex Commodity Standard adalah standard spesifik bagi satu-satu produk makanan. Dokumen ini kebiasaannya mengandungi deskripsi, spesifikasi dari segi kualiti, senarai aditif makanan yang boleh digunakan, peruntukan kontaminan yang ditetapkan serta kehendak pembungkusan dan pelabelan. Page | 2 Codex GSFA Codex GSFA boleh diperolehi melalui dua (2) kaedah iaitu berdasarkan; 1. Pencarian melalui mana-mana enjin pencarian seperti laman web Google dengan menaip CODEX STAN 192-1995. Page | 3 CODEX STAN 192-1995 Komponen utama dalam dokumen ini adalah Table 1, Table 2 dan Table 3. Page | 4 Table 1 merupakan jadual yang menyenaraikan sesuatu aditif makanan (di dalam susunan alphabetical) bersama dengan tahap yang dibenarkan untuk ditambah bagi sesuatu kategori makanan. Manakala bagi Table 2, mempunyai maklumat yang sama dengan Table 1 namun maklumat tersebut disusun berdasarkan kategori makanan. Table 3 (Lampiran 3) merupakan senarai aditif yang dibenarkan penggunaan bagi semua kategori makanan kecuali kategori makanan yang disenaraikan di bawah Annex to Table 3 (Lampiran 4) berdasarkan Amalan Pengilangan Yang Baik. Page | 5 2. Pencarian melalui GSFA Online boleh dicapai melalui laman web Codex Alimentarius di alamat; http://www.codexalimentarius.net/gsfaonline/additives/search.html?lang=en. Page | 6 GSFA Online Dokumen ini merupakan ekstrak senarai aditif yang dibenarkan di bawah Codex GSFA, CODEX STAN 192-1995 yang berbentuk web-based yang hanya memaparkan senarai aditif makanan yang dibenarkan mengikut kategori makanan atau berdasarkan aditif makanan 4.0 LAIN-LAIN Page | 7 4.1 Panduan untuk memahami prinsip penggunaan Amalan Pengilangan Yang Baik dan deskripsi kategori makanan di bawah Codex GSFA (Lampiran 1) adalah seperti dinyatakan di bawah Section 3 dan Section 5, Codex GSFA, CODEX STAN 192-1995. 4.2 Sekiranya produk makanan dikategorikan di bawah subcategory tertentu maka setiap aditif makanan yang tersenarai di bawah main category yang sama turut terpakai. Contoh; sekiranya produk makanan di bawah kategori makanan 12.1.2, maka peruntukan aditif yang dibenarkan adalah aditif di bawah kategori makanan 12.1.2 dan aditif di bawah main category iaitu kategori makanan 12.1 dan kategori makanan 12.0. Aditif di bawah kategori makanan 12.1.1 adalah tidak terpakai. 4.3 Laman web Codex Alimentarius juga boleh dicapai terus menerusi laman web Bahagian Keselamatan dan Kualiti Makanan. 5.0 PERTANYAAN Sebarang pertanyaan boleh dikemukakan kepada: Pengarah Kanan Keselamatan dan Kualiti Makanan Kementerian Kesihatan Malaysia Aras 3, Blok E7, Kompleks E Pusat Pentadbiran Kerajaan Persekutuan 62590 Putrajaya Malaysia Tel: 603-8883 3888 Faks: 03-8889 3815 e-mel: [email protected] Laman web : http://fsq.moh.gov.my Page | 8 GAMBAR RAJAH SEMAKAN SILANG DI ANTARA PERATURAN-PERATURAN MAKANAN (PPM) 1985 DENGAN STANDARD CODEX Peringkat I Kenalpasti komoditi makanan berdasarkan PPM 1985 Peraturan 395 Kolum I: Peraturan 42- 394A Peringkat II Semakan sama ada terdapat Codex Commodity Standard (CCS) Ya CCS Tidak Peringkat III Semakan Codex GSFA. Kenalpasti Food Category Codex GSFA berdasarkan Annex B Codex GSFA (Food Category 1.0-16.0) Aditif yang tersenarai dan yang terkini dalam CCS Food Category Codex GSFA Ya Kategori utama / subkategori yang spesifik: Aditif yang tersenarai dan yang terkini di bawah kategorinya. Sekiranya produk makanan tersenarai di bawah subkategorinya, maka aditif yang tersenarai di bawah kategori utama adalah terpakai. Tidak Peraturan 42394A: Tiada aditif yang dibenarkan. Peraturan 395: Aditif yang tersenarai dan yang terkini di bawah Table 3 dalam Codex Standard GSFA Page | 9 Lampiran 1 Deskripsi bagi Setiap Kategori Makanan di bawah Codex GSFA Kategori Makanan 1.0 Deskripsi Dairy products and analogues, excluding products of food category 02.0: Includes all types of dairy products that are derived from the milk of any milking animal (e.g. cow, sheep, goat, buffalo). In this category, a “plain” product is one that is not flavoured, nor contains fruit, vegetables or other non-dairy ingredients, nor is mixed with other non-dairy ingredients, unless permitted by relevant standards. Analogues are products in which milk fat has been partially or wholly replaced by vegetable fats or oils. 1.1 Milk and dairy-based drinks: Includes all plain and flavoured fluid milk products based on skim, part-skim, low-fat and whole milk. 1.1.1 Milk and buttermilk (plain): Includes plain fluid products only. Includes reconstituted plain milk that contains only dairy ingredients. 1.1.1.1 Milk (plain): Fluid milk obtained from milking animals (e.g. cows, sheep, goats, buffalo). Milk is usually heat-treated by pasteurization, ultra-high temperature (UHT) treatment or sterilization.13 Includes skim, part-skim, low-fat and whole milk. 1.1.1.2 Buttermilk (plain): Buttermilk is the nearly milkfat-free fluid remaining from the butter-making process (i.e. the churning fermented or non-fermented milk and cream). Buttermilk is also produced by fermentation of fluid skim milk, either by spontaneous souring by the action of lactic acid-forming or aroma-forming bacteria, or by inoculation of heated milk with pure bacterial cultures (cultured buttermilk).Buttermilk may be pasteurized or sterilized 1.1.2 Dairy-based drinks, flavoured and/or fermented (e.g. chocolate milk, cooca, eggnog, drinking yoghurt, whey-based drinks): Includes all ready-to-drink flavoured and aromatized milk-based fluid beverages and their mixes, excluding mixes for cocoa (cocoa-sugar mixtures, category 05.1.1). Examples include: hot chocolate, chocolate malt drinks, strawberry-flavoured yoghurt drink, lactic acid bacteria drinks, and lassi (liquid obtained by whipping curd from the lactic acid fermentation of milk, and mixing with sugar or synthetic sweetener). 1.2 Fermented and renneted milk products (plain), excluding food category 01.1.2 dairy-based drinks): Includes all plain products based on skim, part-skim, low-fat and whole milk. Flavoured products are included in 1.1.2 (beverages) and 1.7 (desserts). 1.2.1 Fermented milks (plain): Page | 10 Kategori Makanan 1.2.1.1 Deskripsi Includes all plain products, including fluid fermented milk, acidified milk and cultured milk. Plain yoghurt, which does not contain flavours or colours, may be found in one of the sub-categories of 1.2.1 depending on whether it is heat-treated after fermentation or not. Fermented milks (plain), not heat-treated after fermentation: Includes fluid and non-fluid plain products, such as yoghurt. 1.2.1.2 Fermented milks (plain), heat-treated after fermentation: Products similar to that in 01.2.1.1, except that they have been heat-treated (e.g. sterilized or pasteurized) after fermentation. 1.2.2 Renneted milk (plain): Plain, coagulated milk produced by the action of milk coagulating enzymes. Includes curdled milk. Flavoured renneted milk products are found in category 1.7. 1.3 Condensed milk and analogues (plain): Includes plain and sweetened types of condensed milk, evaporated milk, and their analogues (including beverage whiteners). Includes products based on skim, part-skim, low-fat and whole milk, blends of evaporated skimmed milk and vegetable fat, and blends of sweetened condensed skimmed milk and vegetable fat. 1.3.1 Condensed milk (plain): Condensed milk is obtained by partial removal of water from milk to which sugar may have been added. For evaporated milk, the water removal may be accomplished by heating. Includes partially dehydrated milk, evaporated milk, sweetened condensed milk, and khoa (cow or buffalo milk concentrated by boiling). 1.3.2 Beverage whiteners: Milk or cream substitute consisting of a vegetable fat-water emulsion in water with milk protein and lactose or vegetable proteins for use in beverages such as coffee and tea. Also includes the same type of products in powdered form. Includes condensed milk analogues, blends of evaporated skimmed milk and vegetable fat and blends of sweetened condensed skimmed milk and vegetable fat. 1.4 Cream (plain) and the like: Cream is a fluid dairy product, relatively high in fat content in comparison to milk. Includes all plain fluid, semi-fluid and semi-solid cream and cream analogue products. Flavoured cream products are found in 1.1.2 (beverages) and 1.7 (desserts). 1.4.1 Pasteurized cream (plain): Cream subjected to pasteurization by appropriate heat treatment or made from pasteurized milk. Includes milk cream and “half-and-half.” 1.4.2 Sterilized and UHT creams, whipping and whipped creams, and reduced fat creams (plain): Page | 11 Kategori Makanan Deskripsi Includes every cream, regardless of fat content, which has undergone a higher heat-treatment than pasteurization. Also includes pasteurized creams with a reduced fat content, as well as every cream intended for whipping or being whipped. Sterilized cream is subjected to appropriate heat-treatment in the container in which it is presented to the consumer. Ultra-heat treated (UHT) or ultrapasteurized cream is subjected to the appropriate heat treatment (UHT or ultrapasteurization) in a continuous flow process and aseptically packaged. Cream may also be packaged under pressure (whipped cream). Includes whipping cream, heavy cream, whipped pasteurized cream, and whipped cream-type dairy toppings and fillings. Creams or toppings with partial or total replacement of milkfat by other fats are included in sub-category 1.4.4 (cream analogues). 1.4.3 Clotted cream (plain): Thickened, viscous cream formed from the action of milk coagulating enzymes. Includes sour cream (cream subjected to lactic acid fermentation achieved as described for buttermilk (1.1.1.2) 1.4.4 Cream analogues: Cream substitute consisting of a vegetable fat-water emulsion in liquid or powdered form for use other than as a beverage whitener (1.3.2). Includes instant whipped cream toppings and sour cream substitutes. 1.5 Milk powder and cream powder and powder analogues (plain): Includes plain milk powders, cream powders, or combination of the two, and their analogues. Includes products based on skim, part-skim, low-fat and whole milk. 1.5.1 Milk powder and cream powder (plain): Milk products obtained by partial removal of water from milk or cream and produced in a powdered form. Includes casein and caseinates. 1.5.2 Milk and cream powder analogues: Products based on a fat-water emulsion and dried for use other than as a beverage whitener (1.3.2). Examples include imitation dry cream mix and blends of skimmed milk and vegetable fat in powdered form. 1.6 Cheese and analogues: Cheese and cheese analogues are products that have water and fat included within a coagulated milkprotein structure. Products such as cheese sauce (12.6.2), cheese-flavoured snacks (15.1), and composite prepared foods containing cheese as an ingredient (e.g. macaroni and cheese; 16.0) are categorized elsewhere. 1.6.1 Unripened cheese: Unripened cheese, including fresh cheese, is ready for consumption soon after manufacture. Examples include cottage cheese (a soft, unripened, coagulated curd cheese), creamed cottage cheese (cottage cheese covered with a creaming mixture), cream cheese (rahmfrischkase, an uncured, soft spreadable cheese) mozzarella and scamorza cheeses and paneer (milk protein coagulated by the addition of citric acid from lemon or lime juice or of lactic acid from whey, that is strained into a solid mass, and is used in Page | 12 Kategori Makanan Deskripsi vegetarian versions of, e.g. hamburgers). Includes the whole unripened cheese and unripened cheese rind (for those unripened cheeses with a “skin” such as mozzarella). Most products are plain, however, some, such as cottage cheese and cream cheese, may be flavoured or contain ingredients such as fruit, vegetables or meat. Excludes ripened cream cheese, where cream is a qualifier for a high fat content. 1.6.2 Ripened cheese: Ripened cheese is not ready for consumption soon after manufacture, but is held under such time and temperature conditions so as to allow the necessary biochemical and physical changes that characterize the specific cheese. For mould-ripened cheese, the ripening is accomplished primarily by the development of characteristic mould growth throughout the interior and/or on the surface of the cheese. Ripened cheese may be soft (e.g. camembert), firm (e.g. edam, gouda), hard (e.g. cheddar), or extrahard. Includes cheese in brine, which is a ripened semi-hard to soft cheese, white to yellowish in colour with a compact texture, and without actual rind that has been preserved in brine until presented to the consumer. 1.6.2.1 Ripened cheese, includes rind: Refers to ripened (including mould-ripened) cheese, including rind, or any part thereof, such as cut, shredded, grated or sliced cheese. Examples of ripened cheese include: blue cheese, brie, gouda, havarti, hard grating cheese, and Swiss cheese. 1.6.2.2 Rind of ripened cheese: Refers to the rind only of the cheese. The rind of the cheese is the exterior portion of the cheese mass that initially has the same composition as the interior portion of the cheese, but which may dry after brining and ripening. 1.6.2.3 Cheese powder (for reconstitution; e.g. for cheese sauces): Dehydrated product prepared from a variety or processed cheese. Does not include grated or shredded cheese (1.6.2.1 for variety cheese; 1.6.4 for processed cheese). Product is intended either to be reconstituted with milk or water to prepare a sauce, or used as-is as an ingredient (e.g. with cooked macaroni, milk and butter to prepare a macaroni and cheese casserole). Includes spray-dried cheese. 1.6.3 Whey cheese: A solid or semi-solid product obtained by concentration of whey with or without the addition of milk, cream or other materials of milk origin, and moulding of the concentrated product. Includes the whole cheese and the rind of the cheese. Different from whey protein cheese (1.6.6). 1.6.4 Processed cheese: Product with a very long shelf life obtained by melting and emulsifying cheese. Includes products manufactured by heating and emulsifying mixtures of cheese, milkfat, milk protein, milk powder, and water in different amounts. Products may contain other added ingredients, such as aromas, seasonings and fruit, vegetables and/or meat. Product may be spreadable or cut into slices and pieces. The term “processed” does not mean cutting, grating, shredding, etc. of cheese. Cheese treated by these mechanical processes are included under food category 1.6.2 (Ripened cheese). 1.6.4.1 Plain processed cheese: Page | 13 Kategori Makanan 1.6.4.2 Deskripsi Processed cheese product that does not contain added flavours, seasonings, fruit, vegetables and/or meat. Examples include: American cheese, requeson. Flavoured processed cheese, including containing fruit, vegetables, meat, etc.: Processed cheese product that contains added flavours, seasonings, fruit, vegetables and/or meat. Examples include: neufchatel cheese spread with vegetables, pepper jack cheese, cheddar cheese spread with wine, and cheese balls (formed processed cheese coated in nuts, herbs or spices). 1.6.5 Cheese analogues: Products that look like cheese, but in which milkfat has been partly or completely replaced by other fats. Includes imitation cheese, imitation cheese mixes, and imitation cheese powders. 1.6.6 Whey protein cheese: Product containing the protein extracted from the whey component of milk. These products are principally made by coagulation of whey proteins. Example: ricotta cheese. Different from whey cheese (1.6.3). 1.7 Dairy-based desserts (e.g. pudding, fruit or flavoured yoghurt): Includes ready-to-eat flavoured dairy dessert products and dessert mixes. Includes frozen dairy confections and novelties, and dairy-based fillings. Includes flavoured yoghurt (a milk product obtained by fermentation of milk and milk products to which flavours and ingredients (e.g. fruit, cocoa, coffee) have been added) that may or may not be heat-treated after fermentation.28 Other examples include: ice cream (frozen dessert that may contain whole milk, skim milk products, cream or butter, sugar, vegetable oil, egg products, and fruit, cocoa, or coffee), ice milk (product similar to ice cream with reduced whole or skim milk content, or made with nonfat milk), jellied milk, frozen flavoured yoghurt, junket (sweet custardlike dessert made from flavoured milk set with rennet), dulce de leche (cooked milk with sugar and added ingredients such as coconut or chocolate),butterscotch pudding and chocolate mousse. Includes traditional milk-based sweets prepared from milk concentrated partially, from khoa (cow or buffalo milk concentrated by boiling), or chhena (cow or buffalo milk, heat coagulated aided by acids like citric acid, lactic acid, malic acid, etc), sugar or synthetic sweetener, and other ingredients (e.g. maida (refined wheat flour), flavours and colours (e.g. peda, burfee, milk cake, gulab jamun, rasgulla, rasmalai, basundi). These products are different from those in food category 3.0 (edible ices, including sherbet and sorbet) in that the foods in category 1.7 are dairy-based, while those in 3.0 are water-based and contain no dairy ingredients. 1.8 Whey and whey products, excluding whey cheeses: Includes a variety of whey-based products in liquid and powdered forms. 1.8.1 Liquid whey and whey products, excluding whey cheeses: Whey is the fluid separated from the curd after coagulation of milk, cream, skimmed milk or buttermilk with milk coagulating enzymes during the manufacture of cheese, casein or similar products. Acid whey is obtained after the coagulation of milk, cream, skimmed milk or buttermilk, mainly with acids of the type used for the manufacture of fresh cheese. 1.8.2 Dried whey and whey products, excluding whey cheeses: Page | 14 Kategori Makanan Deskripsi Whey powders are prepared by spray- or roller-drying whey or acid whey from which the major portion of the milkfat has been removed 2.0 Fats and oils, and fat emulsions: Includes all fat-based products that are derived from vegetable, animal or marine sources, or their mixtures. 2.1 Fats and oils essentially free from water: Edible fats and oils are foods composed mainly of triglycerides of fatty acids from vegetable, animal or marine sources. 2.1.1 Butter oil, anhydrous milkfat, ghee: The milkfat products anhydrous milkfat, anhydrous butter oil and butter oil are products derived exclusively from milk and/or products obtained from milk by a process that almost completely removes water and nonfat solids. Ghee is a product obtained exclusively from milk, cream or butter by a process that almost completely removes water and nonfat solids; it has a specially developed flavour and physical structure. 2.1.2 Vegetable oils and fats: Edible fats and oils obtained from edible plant sources. Products may be from a single plant source or marketed and used as blended oils that are generally designated as edible, cooking, frying, table or salad oils. Virgin oils are obtained by mechanical means (e.g. pressing or expelling), with application of heat only so as not to alter the natural composition of the oil. Virgin oils are suitable for consumption in the natural state. Cold pressed oils are obtained by mechanical means without application of heat. Examples include: virgin olive oil, cottonseed oil, peanut oil, and vanaspati. 2.1.3 Lard, tallow, fish oil, and other animal fats: All animal fats and oils should be derived from animals in good health at the time of slaughter and intended for human consumption. Lard is fat rendered from the fatty tissue of swine. Edible beef fat is obtained from fresh bovine fatty tissue covering the abdominal cavity and surrounding the kidney and heart, and from other compact, undamaged fat tissues. Such fresh fat obtained at the time of slaughter is the “killing fat.” Prime beef fat (premiere jus or oleo stock) is obtained by low-heat rendering (50-55οC) of killing fat and selected fat trimmings (cutting fat). Secunda beef fat is a product with typical beef fat odour and taste obtained by rendering (60-65οC) and purifying beef fat. Rendered pork fat is fat obtained from the tissue and bones of swine. Edible tallow (dripping) is produced by the rendering of fatty tissue (excluding trimmings and cutting fat), attached muscles and bones of bovine animals or sheep. Fish oils are derived from suitable sources such as herring, sardines, sprat, and anchovies. Other examples include: tallow and partially defatted beef or pork fatty tissue. 2.2 Fat emulsions mainly of type water-in-oil: Include all emulsified products excluding fat-based counterparts of dairy products and dairy desserts. 2.2.1 Butter: Butter is a fatty product consisting of a primarily water-in-oil emulsion derived exclusively from milk and/or Page | 15 Kategori Makanan Deskripsi products obtained from milk 2.2.2 Fat spreads, dairy fat spreads and blended spreads: Includes fat spreads (emulsions principally of the type water and edible fats and oils), dairy fat spreads (emulsions principally of the type water-in-milkfat), and blended spreads (fat spreads blended with higher amounts of milkfat). Examples include margarine (a spreadable or fluid water-in-oil emulsion produced mainly from edible fats and oils); products derived from butter (e.g. “butterine,” a spreadable butter blend with vegetable oils) blends of butter and margarine; and minarine (a spreadable water-in-oil emulsion produced principally from water and edible fats and oils that are not solely derived from milk). Also includes reduced fat-based products derived from milkfat or from animal or vegetable fats, including reduced-fat counterparts of butter, margarine, and their mixtures (e.g. three-quarter fat butter, threequarter fat margarine, or three-quarter fat butter-margarine blends). 2.3 Fat emulsions mainly of type oil-in-water, including mixed and/or flavoured products based on fat emulsions: Includes fat-based counterparts of dairy-based foods excluding dessert products. The fat portion of these products are derived from sources other than milkfat (e.g. vegetable fats and oils). Examples include: imitation milk (a fat-substituted milk produced from non-fat milk solids by addition of vegetable fats (coconut, safflower or corn oil)); non-dairy whipped cream; non-dairy toppings; and vegetable cream. Mayonnaise is included in food category 12.6.1. 2.4 Fat-based desserts excluding dairy-based dessert products of food category 1.7: Includes fat-based counterparts of dairy-based desserts, which are found in category 1.7. Includes readytoeat products and their mixes. Also includes non-dairy fillings for desserts. An example is an ice creamlike product made with vegetable fats. 3.0 Edible ices, including sherbet and sorbet: This category includes water-based frozen desserts, confections and novelties, such as fruit sorbet, “Italian”-style ice, and flavoured ice. Frozen desserts containing primarily dairy ingredients are included in food category 1.7. 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds: This major category is divided into two categories: 4.1(Fruit) and 4.2 (Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds). Each of these categories is further divided into sub-categories for fresh and processed products. 4.1 Fruit: Includes all fresh (4.1.1) and processed (4.1.2) products. 4.1.1 Fresh fruit: Fresh fruit is generally free of additives. However, fresh fruit that is coated or cut or peeled for presentation to the consumer may contain additives. Page | 16 Kategori Makanan 4.1.1.1 Deskripsi Untreated fresh fruit: Raw fruit presented fresh from harvest. 4.1.1.2 Surface-treated fresh fruit: The surfaces of certain fresh fruit are coated with glazes or waxes or are treated with other food additives that act as protective coatings and/or help to preserve the freshness and quality of the fruit. Examples include apples, oranges, dates, and longans. 4.1.1.3 Peeled or cut fresh fruit: Fresh fruit that is cut or peeled and presented to the consumer, e.g. in a fruit salad. Includes fresh shredded or flaked coconut. 4.1.2 Processed fruit: Includes all forms of processing other than peeling, cutting and surface treating fresh fruit. 4.1.2.1 Frozen fruit: Fruit that may or may not be blanched prior to freezing. The product may be frozen in a juice or sugar syrup. Examples include frozen fruit salad and frozen strawberries. 4.1.2.2 Dried fruit: Fruit from which water is removed to prevent microbial growth.39 Includes dried fruit leathers (fruit rolls) prepared by drying fruit purees. Examples include dried apple slices, raisins, dried shredded or flaked coconut, and prunes. 4.1.2.3 Fruit in vinegar, oil, or brine: Includes pickled products such as pickled plums, mango pickles, lime pickles, pickled gooseberries, and pickled watermelon rind. Oriental pickled (“cured” or “preserved”) fruit products are sometimes referred to as “candied” fruit. These are not the candied fruit products of category 4.1.2.7 (i.e. dried, sugar coated fruit). 4.1.2.4 Canned or bottled (pasteurized) fruit: Fully preserved product in which fresh fruit is cleaned and placed in cans or jars with natural juice or sugar syrup (including artificially sweetened syrup) and heat-sterilized or pasteurized. Includes products processed in retort pouches. Examples include: canned fruit salad, and applesauce in jars. 4.1.2.5 Jams, jellies, marmalades: Jams, preserves and conserves are thick, spreadable products prepared by boiling whole fruit or pieces of fruit, fruit pulp or puree, with or without fruit juice or concentrated fruit juice, and sugar to thicken, and to which pectin and fruit pieces may be added. Jelly is a clear spreadable product prepared similarly to Page | 17 Kategori Makanan Deskripsi jam, except that it is has a smoother consistency and does not contain fruit pieces. Marmalade is a thick spreadable fruit slurry prepared from whole fruit, fruit pulp or puree (usually citrus), and boiled with sugar to thicken, to which pectin and fruit pieces and fruit peel pieces may be added. Includes dietetic counterparts made with non-nutritive high-intensity sweeteners. Examples include: orange marmalade, grape jelly, and strawberry jam. 4.1.2.6 Fruit-based spreads (e.g. chutney) excluding products of food category 4.1.2.5: Includes all other fruit-based spreads, such as apple butter and lemon curd. Also includes condiment-type fruit products such as mango chutney and raisin chutney. 4.1.2.7 Candied fruit: Includes glazed fruits (fruit treated with a sugar solution and dried), candied fruit (dried glazed fruit immersed in a sugar solution and dried so that the fruit is covered by a candy-like sugar shell), and crystallized fruit is prepared (dried glazed fruit rolled in icing or granulated sugar and dried). Examples include: cocktail (maraschino) cherries, candied citrus peel, candied citrons (e.g. used in holiday fruitcakes), and mostarda di frutta. 4.1.2.8 Fruit preparations, including pulp, purees, fruit toppings and coconut milk: Fruit pulp is not usually intended for direct consumption. It is a slurry of lightly steamed and strained fresh fruit, with or without added preservatives. Fruit puree (e.g. mango puree, prune puree) is produced in the same way, but has a smoother, finer texture, and may be used as fillings for pastries, but is not limited to this use. Fruit sauce (e.g. pineapple sauce or strawberry sauce) is made from boiled fruit pulp with or without added sweeteners and may contain fruit pieces. Fruit sauce may be used as toppings for fine bakery wares and ice cream sundaes. Fruit syrup (e.g. blueberry syrup) is a more liquid form of fruit sauce that may be used as a topping e.g. for pancakes. Non-fruit toppings are included in category 5.4 (sugar- and chocolatebased toppings) and sugar syrups (e.g. maple syrup) are included in category 11.4. Coconut milk and coconut cream are products prepared using a significant amount of separated, whole, disintegrated macerated or comminuted fresh endosperm (kernel) of coconut palm and expelled, where most filterable fibers and residues are excluded, with or without coconut water, and/or with additional water. Coconut milk and coconut cream are treated by heat pasteurization, sterilization or ultrahigh temperature (UHT) processes. Coconut milk and coconut cream may also be produced in concentrated or skim (or “light”) forms. Examples of traditional foods in this sub-category are: tamarind concentrate (clean extract of tamarind fruit with not less than 65% total soluble solids), tamarind powder (tamarind paste mixed with tapioca starch), tamarind toffee (mixture of tamarind pulp, sugar, milk solids, antioxidants, flavours, stabilizers and preservatives), and fruit bars (a mixture of fruit (mango, pineapple, or guava) pulp mixed with sugar, flavours and preservatives, dried into a sheet). 4.1.2.9 Fruit-based desserts, incl. fruit-flavoured water-based desserts: Includes the ready-to-eat products and mixes. Includes fruit-flavoured gelatine, rote gruze, frutgrod, fruit compote, nata de coco, and mitsumame (gelatine-like dessert of agar jelly, fruit pieces and syrup). This category does not include fine bakery wares containing fruit (categories 7.2.1 and 7.2.2), fruit-flavoured edible ices (category 3.0), or fruit-containing frozen dairy desserts (category 1.7). 4.1.2.10 Fermented fruit products: Type of pickled product produced by preservation in salt by lactic acid fermentation. Examples include: fermented plums. Page | 18 Kategori Makanan 4.1.2.11 Deskripsi Fruit fillings for pastries: Includes the ready-to-eat products and mixes. Includes all type of fillings excluding purees (category 4.1.2.8). These fillings usually include whole fruit or fruit pieces. Examples include: cherry pie filling and raisin filling for oatmeal cookies. 4.1.2.12 Cooked fruit: Fruit that is steamed, boiled, baked, or fried, with or without a coating, for presentation to the consumer. Examples include: baked apples, fried apple rings, and peach dumplings (baked peaches with a sweet dough covering). 4.2 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds: Includes all fresh (4.2.1) and processed (4.2.2) products. 4.2.1 Fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds: Fresh vegetables are generally free of additives. However, fresh vegetables that are coated or cut or peeled for presentation to the consumer may contain additives. 4.2.1.1 Untreated fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes (including soybeans), and aloe vera), seaweeds, and nuts and seeds: Raw vegetables presented fresh from harvest. 4.2.1.2 Surface-treated fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds: The surfaces of certain fresh vegetables are coated with glazes or waxes or are treated with other food additives that act as protective coatings and/or help to preserve the freshness and quality of the vegetable. Examples include: avocados, cucumbers, green peppers and pistachio nuts. 4.2.1.3 Peeled, cut or shredded fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds: Fresh vegetables, e.g. peeled raw potatoes, that are presented to the consumer to be cooked at home (e.g. in the preparation of hash brown potatoes). 4.2.2 Processed vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds: Includes all forms of processing other than peeling, cutting and surface treating fresh vegetables. 4.2.2.1 Frozen vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds: Fresh vegetables are usually blanched and frozen. 43 Examples include: quick-frozen corn, quick-frozen Page | 19 Kategori Makanan 4.2.2.2 Deskripsi French-fried potatoes, quick frozen peas, and quick frozen whole processed tomatoes. Dried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds: Products in which the natural water content has been reduced below that critical for growth for microorganisms without affecting the important nutrients. The product may or may not be intended for rehydration prior to consumption. Includes vegetable powders that are obtained from drying the juice, such as tomato powder and beet powder. Examples include: dried potato flakes and dried lentil. Examples of Oriental dried products include: dried sea tangle (kelp; kombu), dried sea tangle with seasoning (shiokombu), dried seaweed (tororo-kombu), dried gourd strips (kampyo), dried laver (nori), and dried laminariales (wakame). 4.2.2.3 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweeds in vinegar, oil, brine, or soybean sauce: Products prepared by treating raw vegetables with salt solution excluding fermented soybean products. Fermented vegetables, which are a type of pickled product, are classified in 4.2.2.7. Fermented soybean products are classified in 6.8.6, 6.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3. Examples include: pickled cabbage, pickled cucumber, olives, pickled onions, mushrooms in oil, marinated artichoke hearts, achar, and piccalilli. Examples of Oriental-style pickled vegetables include: tsukemono such as rice bran pickled vegetables (nuka-zuke), koji-pickled vegetables (koji-zuke), sake lees-pickled vegetables (kasu-zuke), miso-pickled vegetables (miso-zuke), soybeansauce-pickled vegetables (shoyu-zuke), vinegar-pickled vegetables (su-zuke) and brine-pickled vegetables (shio-zuke). Other examples include: pickled ginger, pickled garlic, and chilli pickles. 4.2.2.4 Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds,: Fully preserved product in which fresh vegetables are cleaned, blanched, and placed in cans or jars in liquid (e.g. brine, water, oil or sauce), and heat-sterilized or pasteurized. Examples include: canned chestnuts, canned chestnut puree, asparagus packed in glass jars, canned and cooked pink beans, canned tomato paste (low acid), and canned tomatoes (pieces, wedges or whole). 4.2.2.5 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed purees and spreads (e.g. peanut butter): Vegetable purees are finely dispersed slurries prepared from the concentration of vegetables, which may have been previously heat-treated (e.g. steamed). The slurries may be filtered prior to packaging. Purees contain lower amounts of solids than pastes (found in category 4.2.2.6). Examples include: tomato puree, peanut butter (a spreadable paste made from roasted and ground peanuts by the addition of peanut oil), other nut butters (e.g. cashew butter), and pumpkin butter. 4.2.2.6 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed pulps and preparations (e.g. vegetable desserts and sauces, candied vegetables) other than food category 4.2.2.5: Vegetable pastes and pulps are prepared as described for vegetable purees (category 4.2.2.5). However, pastes and pulps have a higher amount of solids, and are usually used as components of other foods (e.g. sauces). Examples include: potato pulp, horseradish pulp, aloe extract, salsa (e.g. chopped tomato, onion, peppers, spices and herbs), sweet red bean paste (an), sweet coffee bean paste (filling), tomato paste, tomato pulp, tomato sauce, crystallized ginger, and bean-based vegetable dessert (namagashi). Page | 20 Kategori Makanan 4.2.2.7 Deskripsi Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweed products, excluding fermented soybean products of food category 6.8.6, 6.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3: Fermented vegetables are a type of pickled product, formed by the action of lactic acid bacteria, usually in the presence of salt. Traditional Oriental fermented vegetable products are prepared by air-drying vegetables and exposing them to ambient temperatures so as to allow the microorganisms to flourish; the vegetables are then sealed in an anaerobic environment and salt (to generate lactic acid), spices and seasonings are added. Examples include: red pepper paste, fermented vegetable products (some tsukemonoother than category 4.2.2.3), kimchi (fermented Chinese cabbage and vegetable preparation), and sauerkraut (fermented cabbage). Excludes fermented soybean products that are found in food categories 6.8.6 (fermented soybeans (e.g. natto and tempe)), 6.8.7 (fermented soybean curd), 12.9.1 (fermented soybean paste e.g. miso), 12.9.2.1 (fermented soybean sauce), and 12.9.2.3 (other soybean sauce). 4.2.2.8 Cooked or fried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweeds: Vegetables that are steamed, boiled, baked, or fried, with or without a coating, for presentation to the consumer. Examples include: simmered beans, pre-fried potatoes, fried okra, and vegetables boiled down in soy sauce (tsukudani). 5.0 Confectionery: Includes all cocoa and chocolate products (5.1), other confectionery products that may or may not contain cocoa (5.2), chewing gum (5.3), and decorations and icings (5.4), or foods produced solely with any combination of foods conforming to these sub-categories. 5.1 Cocoa products and chocolate products including imitations and chocolate substitutes: This category is divided to reflect the variety of standardized and non-standardized cocoa- and chocolate based products. 5.1.1 Cocoa mixes (powders) and cocoa mass/cake: Includes a variety of products that are used in the manufacture of other chocolate products or in the preparation of cocoa-based beverages. Most cocoa products have their origin in the cocoa nib, which is obtained from cocoa beans that have been cleaned and freed from the shells. Cocoa mass is obtained from the mechanical disintegration of the nib. Depending on the desired finished chocolate product, the cocoa nib or mass may be treated by an alkalinization process that mellows the flavour. Cocoa dust is the fraction of the cocoa bean produced as a product during winnowing and degerming. Cocoa powder is produced by reducing the fat content of cocoa mass or liquor by pressing (including expeller pressing) and molding into a cocoa press cake. The cocoa press cake is disintegrated and ground to cocoa powder. Cocoa liquor is a homogeneous flowing paste produced from the cocoa nib, which has been roasted, dried, disintegrated and milled. Cocoa-sugar mixtures contain only cocoa powder and sugar. Chocolate powder for beverages is made from cocoa liquor or cocoa powder and sugar to which flavouring (e.g. vanillin) may be added. Examples include: drinking chocolate powder; breakfast cocoa; cocoa dust (fines), nibs, mass, press cake; chocolate liquor; cocoa mixes (powders for preparing the hot beverage); cocoa-sugar mixture; and dry mixes for sugar-cocoa confectionery. Finished cocoa beverages and chocolate milk are included in category 1.1.2, and most finished chocolate products are included in category 05.1.4. Page | 21 Kategori Makanan 5.1.2 Deskripsi Cocoa mixes (syrups): Products that may be produced by adding a bacterial amylase to cocoa liquor. The enzyme prevents the syrup from thickening or setting by solubilizing and dextrinizing cocoa starch. Includes products such as chocolate syrup used to prepare chocolate milk or hot chocolate.47 Chocolate syrup differs from fudge sauce (e.g. for ice cream sundaes), which is found in category 5.4. 5.1.3 Cocoa-based spreads, including fillings: Products in which cocoa is mixed with other ingredients (usually fat-based) to prepare a spreadable paste that is used as a spread for bread or as a filling for fine bakery wares. Examples include: cocoa butter, fillings for bonbons and chocolates, chocolate pie filling, and nut-chocolate based spreads for bread (Nutella-type product). 5.1.4 Cocoa and chocolate products: Chocolate is produced from cocoa nibs, mass, press cake, powder, or liquor with or without addition ofsugar, cocoa butter, aroma or flavouring substances, and optional ingredients (e.g. nuts). This category is for chocolate as defined in the Standard for Chocolate and Chocolate Products (CODEX STAN 871981), and for confectionery that uses chocolate that meets the standard and may contain other ingredients, for example chocolate-covered nuts and fruit (e.g. raisins). This category includes only the chocolate portion of any confectionery within the scope of food category 5.2. Examples include: bonbons, cocoa butter confectionery (composed of cocoa butter, milk solids and sugar), white chocolate, chocolate chips (e.g. for baking), milk chocolate, cream chocolate, sweet chocolate, bitter chocolate, enrobing chocolate, chocolate covered in a sugar-based “shell” or with coloured decorations, filled chocolate (chocolate with a texturally distinct center and external coating, excluding flour confectionery and pastry products of categories 7.2.1 and 7.2.2) and chocolate with added edible ingredients. This category does not include yoghurt-, cereal-, and honey-covered nuts (category 15.2). 5.1.5 Imitation chocolate, chocolate substitute products: Includes chocolate-like products that may or may not be cocoa-based, but have similar organoleptic properties as chocolate, such as carob chips, and cocoa-based products that contain greater than 5% vegetable fat (other than cocoa butter) that are excluded from the scope of the Standard for Chocolate and Chocolate Products (CODEX STAN 87-1981). These chocolate-like products may contain additional optional ingredients and may include filled confectionery. Examples include: compound chocolate, flavoured and coloured compound chocolate, compound chocolate coatings, and imitation chocolate covered nuts and fruit (e.g. raisins). This category includes only the chocolate-like portion of any confectionery within the scope of food category 5.2. 5.2 Confectionery including hard and soft candy, nougats, etc. other than food categories 5.1, 5.3, and 5.4: Includes all types of products that primarily contain sugar and their dietetic counterparts and may or may not contain cocoa. Includes hard candy (5.2.1), soft candy (5.2.2), and nougats and marzipans (5.2.3). 5.2.1 Hard candy: Products made from water and sugar (simple syrup), colour and flavour that may or may not have a filling, their dietetic counterparts, and products that may or may not contain cocoa. Includes: pastilles and lozenges (rolled, shaped and filled sweetened candy). These types of products may be used as fillings for Page | 22 Kategori Makanan Deskripsi chocolate products within the scope of food categories 5.1.4 and 5.1.5. 5.2.2 Soft candy: Products include soft, chewy products such as caramels (containing sugar syrup, fats, colour and flavour) and their dietetic counterparts; products that may or may not contain cocoa and milk (e.g. toffees and chocolateflavoured caramels); jelly-based candies (e.g. jelly beans, jellied fruit paste covered in sugar, made from gelatin, pectin, colour and flavour); and licorice. Also included are halwateheniaa and oriental specialties, such as sweet bean jelly (yokan) and agar jelly for mitsumame. These types of products may be used as fillings for chocolate products within the scope of food categories 5.1.4 and 5.1.5. 5.2.3 Nougats and marzipans: Nougats consist of roasted ground nuts, sugar and cocoa and their dietetic counterparts, that may be consumed as is, or may be used as a filling for chocolate products within the scope of food categories 5.1.4 and 5.1.5. Marzipan consists of almond paste and sugar and their dietetic counterparts, that may be shaped and coloured for direct consumption, or may be used as a filling for chocolate products within the scope of food categories 5.1.4 and 5.1.5. 5.3 Chewing gum: Product made from natural or synthetic gum base containing flavours, sweeteners (nutritive or nonnutritive), aroma compounds, and other additives. Includes bubble gum and breath-freshener gum products. 5.4 Decorations (e.g. for fine bakery wares), toppings (non-fruit) and sweet sauces: Includes ready-to-eat icings and frostings for cakes, cookies, pies and bread and flour confectionery, as well as mixes for these products. Also includes sugar- and chocolate-based coatings for baked goods. Sweet sauces and toppings include butterscotch sauce for use, e.g. on ice cream. These sweet sauces are different than the syrups (e.g. maple, caramel, and flavoured syrups for fine bakery wares and ices) included in category 11.4. Fruit-based toppings are included in 4.1.2.8. Chocolate sauce is included in 5.1.2 6.0 Cereals and cereal products derived from cereal grains, roots and tubers, pulses, legumes and pith or soft core of palm tree, excluding bakery wares of food category 7.0: Includes unprocessed (06.1) and various processed forms of cereal and cereal-based products. 6.1 Whole, broken, or flaked grain, including rice: Includes whole, husked, unprocessed cereals and grains. Examples include: barley, corn (maize), hops (for beer manufacture), oats, rice (including enriched, instant and parboiled), sorghum, soybeans, and wheat. 6.2 Flours and starches (including soybean powder): The basic milled products of cereal grains, roots, tubers, pulses, pith or softy core of palm tree or legumes sold as such or used as ingredients (e.g. in baked goods). 6.2.1 Flours: Page | 23 Kategori Makanan Deskripsi Flour is produced from the milling of grain, cereals and tubers (e.g. cassava) and pith or soft core of palm tree. Includes flour pastes for bread and flour confectionery, flour for bread, pastries, noodles and pasta, and flour mixes (physical mixtures of flours from different cereal or grain sources, which are different from mixes for bakery goods (dry mixes containing flour and other ingredients, categories 7.1.6 (mixes for ordinary bakery wares) and 7.2.3 (mixes for fine bakery wares)). Examples include: durum wheat flour, self-rising flour, enriched flour, instantized flour, corn flour, corn meal, bran, farina, roasted soybean flour (kinako), konjac flour (devil’s tongue jelly powder, konnayaku-ko), and maida (refined wheat flour) and sago flour. 6.2.2 Starches: Starch is a glucose polymer occurring in granular form in certain plant species, notably seeds (e.g. cereals, pulses, corn, wheat, rice, beans, peas) and tubers (e.g. tapioca, potato). The polymer consists of linked anhydro-alpha-D-glucose units. Native starch is separated by processes that are specific for each raw material. 6.3 Breakfast cereals, including rolled oats: Includes all ready-to-eat, instant, and regular hot breakfast cereal products. Examples include: granolatype breakfast cereals, instant oatmeal, farina, corn flakes, puffed wheat or rice, multi-grain (e.g. rice, wheat and corn) breakfast cereals, breakfast cereals made from soy or bran, and extruded-type breakfast cereals made from grain flour or powder. 6.4 Pastas and noodles and like products (e.g. rice paper, rice vermicelli, soybean pastas and noodles): This food category was revised, with the understanding that there would be few, if any additives needed in dried pastas and noodles. Includes all pasta, noodle and similar products. 6.4.1 Fresh pastas and noodles and like products: Products that are untreated (i.e. not heated, boiled, steamed, cooked, pre-gelatinized or frozen) and are not dehydrated. These products are intended to be consumed soon after preparation. Examples include: unboiled noodles, and “skins” or crusts for spring rolls, wontons, and shuo mai. 6.4.2 Dried pastas and noodles and like products: Products that are untreated (i.e. not heated, boiled, steamed, cooked, pre-gelatinized or frozen) and are dehydrated. Examples include dried forms of: spaghetti, bean vermicelli, rice vermicelli, macaroni, and rice noodles. 6.4.3 Pre-cooked pastas and noodles and like products: Products that are treated (i.e. heated, boiled, steamed, cooked, pre-gelatinized or frozen). These products may be sold directly to the consumer (e.g. pre-cooked, chilled gnocchi to be heated prior to consumption), or may be the starch component of prepared meals (e.g. heat-and-serve frozen dinner entrees containing spaghetti, macaroni or noodles; canned spaghetti and meatballs entrée). Also includes instant noodles (sokuseki-men; e.g. pre-cooked ramen, udon, rice noodles), that are pre-gelatinized , heated and dried prior to sale to the consumer. 6.5 Cereal and starch based desserts (e.g. rice pudding, tapioca pudding): Page | 24 Kategori Makanan Deskripsi Dessert products containing cereal, starch or grain as the main ingredient. Also includes cereal- or starch based fillings for desserts. Examples include: rice pudding, semolina pudding, tapioca pudding, rice flour dumplings (dango), a steamed yeast-fermented wheat flour dough dessert (musipan), and a starchy pudding based dessert (namagashi). 6.6 Batters (e.g. for breading or batters for fish or poultry): Products containing flaked or ground cereal or grain that when combined with other ingredients (e.g. egg, water, milk) are used as a coating for fish or poultry. Products are usually sold as dry mix of the cereal or grain component. Examples include breading for tempura batter. Doughs (e.g. for bread) are found in 7.1.4, and other mixes (e.g. for bread or cakes) are found in 7.1.6 and 7.2.3, respectively. 6.7 Pre-cooked or processed rice products, including rice cakes (Oriental type only): Products prepared from rice that is soaked, drained, steamed, kneaded and shaped into cake forms (e.g. Japanese mochi, Korean teuck). Crisp snacks made from rice grains, also called “rice cakes” are categorized in 15.1, and dessert-type rice cakes are in 6.5. Category 6.7 would also include processed rice and enriched rice products, such as pre-cooked products that are sold canned, chilled or frozen; and processed rice products sold in retort pouches. This is to distinguish from category 6.1 (Whole, broken, or flaked grain, including rice) that is intended to include only whole, husked, unprocessed cereals and grains. 6.8 Soybean products (excluding soybean-based seasonings and condiments of food category 12.9): Includes dried, cooked, fried or fermented soybean products, and soybean curd products. 6.8.1 Soybean-based beverages: Products prepared from dried soybeans that are soaked in water, pureed, boiled and strained, or prepared from soybean flour, soybean concentrate, or soybean isolate. In a number of countries this category includes products referred to as soybean milk. Soybean-based beverages may be consumed as is, or used to prepare other soybean products, such as those in food categories 6.8.2 (soybean-based beverage film), 6.8.3 (soybean curd (tofu)), 6.8.4 (semi-dehydrated soybean curd), and 06.8.5 (dehydrated soybean curd (kori tofu)). Also includes soybean products, such as soybean-based beverage powder, which is sold as is, for reconstitution, or as a mix containing a coagulant that can be reconstituted by the consumer for preparation of home-made soft tofu. 6.8.2 Soybean-based beverage film: Film formed on the surface of boiling soybean-based beverage that is dried. It may be deep-fried or softened in water prior to use in soups or poached food. Also known as fuzhu or yuba. 6.8.3 Soybean curd (tofu): Soybean curd is prepared from dried soybeans that are soaked in water, pureed, and strained to produce soybean-based beverage, which is then made into a curd with a coagulant, and placed in a mould. Soybean curds may be of a variety of textures (e.g. soft, semi-firm, firm) 6.8.4 Semi-dehydrated soybean curd: Page | 25 Kategori Makanan Deskripsi Soybean curd that has been pressed while being moulded into blocks so that some moisture has been removed, but so that it is not completely dried (see food category 6.8.5). Semi-dehydrated soybean curd typically contains 62% water, and has a chewy texture. 6.8.4.1 Thick gravy-stewed semi-dehydrated soybean curd: Partially dehydrated soybean curd that is cooked (stewed) with a thick sauce (e.g. miso sauce). The partially dehydrated soybean curd typically absorbs the sauce, and so regains its original texture. 6.8.4.2 Deep fried semi-dehydrated soybean curd: Partially dehydrated soybean curd that is deep-fried. It may be consumed as such, or cooked (e.g. stewed in sauce) after frying. 6.8.4.3 Semi-dehydrated soybean curd, other than food categories 6.8.4.1 and 6.8.4.2: Partially dehydrated soybean curd prepared other than by stewing in thick (e.g. miso) sauce or by deepfrying. Includes grilled products and mashed products that may be combined with other ingredients (e.g. to make a patty or a loaf). 6.8.5 Dehydrated soybean curd (kori tofu): Soybean curd from which all moisture has been removed through the process of freezing, aging, and dehydrating. It may be reconstituted with water or sauce for consumption, or is used directly in prepared dishes. It may also be deep-fried or simmered in sauce. 6.8.6 Fermented soybeans (e.g. natto, tempe): The product is prepared from soybeans that have been steamed and fermented with certain fungi or bacteria (starter). The soft, whole beans have a distinctive aroma and taste. It includes products such as dou chi (China), natto (Japan), and tempe (Indonesia). 6.8.7 Fermented soybean curd: The product is prepared by forming soybean curd into a loaf during the fermentation process. It is a soft, flavoured product, either in red, rice-yellow, or grey-green. 6.8.8 Other soybean protein products: Other products from soybeans composed mainly of soybean protein such as extruded, textured, concentrated, and isolated soy bean protein. 7.0 Bakery wares: Includes categories for bread and ordinary bakery wares (7.1) and for sweet, salty and savoury fine bakery wares (7.2). 7.1 Bread and ordinary bakery wares and mixes: Includes all types of non-sweet bakery products and bread-derived products. Page | 26 Kategori Makanan 7.1.1 Deskripsi Breads and rolls: Includes yeast-leavened and specialty breads and soda bread. 7.1.1.1 Yeast-leavened breads and specialty breads: Includes all types of non-sweet bakery products and bread-derived products. Examples include: white bread, rye bread, pumpernickel bread, raisin bread, whole wheat bread, pain courant francais, malt bread, hamburger rolls, whole wheat rolls, and milk rolls. 7.1.1.2 Soda breads: Includes soda breads. 7.1.2 Crackers, excluding sweet crackers: The term “cracker” refers to a thin, crisp wafer, usually of unsweetened dough. Flavoured crackers (e.g. cheese flavoured) that are consumed as snacks are in 15.1. Examples include: soda crackers, rye crisps, and matzohs. 7.1.3 Other ordinary bakery products (e.g. bagels, pita, English muffins): Includes all other ordinary bakery wares, such as cornbread and biscuits. The term “biscuit” in this category refers to a small cake of shortened bread, leavened with baking powder or baking soda. It does not refer to the British “biscuit,” which is a “cookie” or “sweet cracker” included in category 7.2.1. 7.1.4 Bread-type products, including bread stuffing and bread crumbs: Includes bread-based products such as croutons, bread stuffing and stuffing mixes, and prepared doughs (e.g. for biscuits). Bread mixes are included in category 7.1.6. 7.1.5 Steamed breads and buns: Oriental-style leavened wheat or rice products that are cooked in a steamer. Products may be made with or without filling. In China, products without filling are called steamed bread (mantou), and those with filling are called steamed buns (baozi or bao). Twisted rolls of various shapes (huajuan) may also be prepared. Examples include: filled dumplings and steamed bun with meat, jam or other filling (manjyu). 7.1.6 Mixes for bread and ordinary bakery wares: Includes all the mixes containing the dry ingredients to which wet ingredients (e.g. water, milk, oil, butter, eggs) are added to prepare a dough for baked goods from food categories 7.1.1 to 7.1.5. Examples include:French bread mix, tin bread mix, panettone mix, ciabatta mix, among others. Mixes for fine bakery wares (e.g. cakes, cookies, pancakes) are found in category 7.2.3. 7.2 Fine bakery wares (sweet, salty, savoury) and mixes: Includes sub-categories for ready-to-eat products (7.2.1 and 7.2.2) as well as mixes (7.2.3) for preparing fine baked goods. Page | 27 Kategori Makanan 7.2.1 Deskripsi Cakes, cookies and pies (e.g. fruit-filled or custard types): The term “sweet cracker” or “sweet biscuit” used in this category refers to a cookie-like product that may be eaten as a dessert. Examples include: butter cake, cheesecake, fruit-filled cereal bars, pound cake (including kasutera), moist cake (type of starchy dessert (namagashi)), western cakes, moon cakes, sponge cake, fruitfilled pies (e.g. apple pie), oatmeal cookies, sugar cookies and British “biscuits” (cookies or sweet crackers). 7.2.2 Other fine bakery products (e.g. doughnuts, sweet rolls, scones, and muffins): Includes products that may be eaten as a dessert or as breakfast. Examples include: pancakes, waffles, filled sweet buns (anpan), Danish pastry, wafers or cones for ice cream, flour confectionery, and trifles. 7.2.3 Mixes for fine bakery wares (e.g. cakes, pancakes): Mixes containing the dry ingredients to which wet ingredients (e.g. water, milk, oil, butter, eggs) are added to prepare a dough for fine baked goods. Examples include: cake mix, flour confectionery mix, pancake mix, pie mix, and waffle mix. Prepared dough is found in category 7.1.4. Mixes for ordinary bakery wares (e.g. bread) is found in category 7.1.6. 8.0 Meat and meat products, including poultry and game: This category includes all types of meat, poultry, and game products, in pieces and cuts or comminuted, fresh (8.1) and processed (8.2 and 8.3). 8.1 Fresh meat, poultry and game: Fresh products are usually free of additives. However, in certain circumstances, additives are necessary. For example, colours are used for certification stamps on the surfaces of fresh cuts of meat, and are indicated in the Food Category System with a notation for “stamping, marking or branding the product.” Additionally, coatings, such as glazes and spice rubs, may be applied to meat products prior to marketing to the consumer (e.g. glazed ham, and barbecued chicken). In the Food Category System, this is indicated with a notation for “use as a glaze or coating (surface treatment).” It should be noted that the coatings marketed per se are included in food categories 04.1.2.8 (fruit-based glazes, e.g. for ham) and 12.2 (spice rubs). 8.1.1 Fresh meat, poultry and game, whole pieces or cuts: Untreated raw meat, poultry and game carcasses and cuts. Examples include: beef, hog and pork carcasses; fresh beef blood; fresh whole chickens and chicken parts; fresh beef cuts (e.g. steaks); beef organs (e.g. heart, kidney); fresh tripe; and pork chops. 8.1.2 Fresh meat, poultry and game, comminuted: Untreated raw comminuted or mechanically deboned meat, poultry and game. Examples include: fresh beef (hamburger) patties; boerewors; fresh breakfast sausages; gehakt (chopped meat); loganiza (fresh, uncured sausage); fresh meatballs; mechanically deboned, ground and formed poultry pieces (with or without breading or coating); and fresh sausages (e.g. beef, Italian, and pork). Page | 28 Kategori Makanan 8.2 Deskripsi Processed meat, poultry, and game products in whole pieces or cuts: Includes various treatments for non-heat treated meat cuts (8.2.1) and heat-treated meat cuts (8.3.2). 8.2.1 Non-heat treated processed meat, poultry and game products in whole pieces or cuts: This category describes several treatment methods (e.g. curing, salting, drying, pickling) that preserve and extend the shelf life of meats. 8.2.1.1 Cured (including salted) non-heat treated processed meat, poultry, and game products in whole pieces or cuts: Salted products are treated with sodium chloride. Dry cured (dry pickled) products are prepared by rubbing salt directly on the meat surface. Wet pickle cured products are prepared by submerging the meat in a brine solution. Pump cured products are prepared by injecting brine into the meat. Curing may also be achieved by addition of additives. Smoked products are also included here.61 Examples include: bacon (cured, dry-cured, immersion-cured, pump-cured); side bacon; corned beef; marinated beef; and different types of Oriental pickled products: miso-pickled meat (miso-zuke), koji-pickled meat (koji-zuke), and soy sauce-pickled meat (shoyu-zuke). 8.2.1.2 Cured (including salted) and dried non-heat treated processed meat, poultry, and game products in whole pieces or cuts: The meat cuts may be cured or salted as described for category 8.2.1.1, and then dried, or they may only be dried. Drying is achieved either in hot air or in vacuum. Examples include: dried salt pork, dehydrated meat, stuffed loin, Iberian ham, and prosciutto-type ham. 8.2.1.3 Fermented non-heat treated processed meat, poultry, and game products in whole pieces or cuts: Fermented products are a type of pickled product produced by the action of lactic acid bacteria in the presence of salt. Examples include: potted beef and pickled (fermented) pig’s feet. 8.2.2 Heat-treated processed meat, poultry, and game products in whole pieces or cuts: Includes cooked (including cured and cooked, and dried and cooked), heat-treated (including sterilized) and canned meat cuts. Examples include: cured, cooked ham; cured, cooked pork shoulder; canned chicken meat; and meat pieces boiled in soy sauce (tsukudani). 8.2.3 Frozen processed meat, poultry, and game products in whole pieces or cuts: Includes raw and cooked meat cuts that have been frozen. Examples include: frozen whole chickens, frozen chicken parts, and frozen beef steaks. 8.3 Processed comminuted meat, poultry, and game products: Includes various treatments for non-heat treated products (8.3.1) and heat-treated products (8.3.2). 8.3.1 Non-heat treated processed comminuted meat, poultry, and game products: Page | 29 Kategori Makanan 8.3.1.1 Deskripsi This category describes several treatment methods (e.g. curing, salting, drying, pickling) that preserve and extend the shelf life of comminuted and mechanically deboned meat products. Cured (including salted) non-heat treated processed comminuted meat, poultry, and game products: Salted products are treated with sodium chloride. Dry cured (dry pickled) products are prepared by rubbing salt directly on the meat surface. Wet pickle cured products are prepared by submerging the meat in a brinesolution. Pump cured products are prepared by injecting brine into the meat. Curing may also be achieved by addition of additives. Also includes smoked products. Examples include: chorizos (spicy pork sausages), salami-type products, salchichon, tocino (fresh, cured sausage), pepperoni, and smoked sausage. 8.3.1.2 Cured (including salted) and dried non-heat treated processed comminuted meat, poultry, and game products: The comminuted or mechanically deboned products may be cured or salted as described for category 8.3.1.1, and then dried, or they may only be dried. Drying is achieved either in hot air or in vacuum. Examples include: pasturmas, dried sausages, cured and dried sausages, beef jerky, Chinese sausages (including traditional cured or smoked pork sausage), and sobrasada. 8.3.1.3 Fermented non-heat treated processed comminuted meat, poultry, and game products: Fermented products are a type of pickled product produced by the action of lactic acid bacteria in the presence of salt. Certain types of sausages may be fermented. 8.3.2 Heat-treated processed comminuted meat, poultry, and game products: Includes cooked (including cured and cooked, and dried and cooked), heat-treated (including sterilized) and canned comminuted products. Examples include: pre-grilled beef patties; foie gras and pates; brawn and head cheese; cooked, cured chopped meat; chopped meat boiled in soy sauce (tsukudani); canned corned beef; luncheon meats; meat pastes; cooked meat patties; cooked salami-type products; cooked meatballs; saucises de strasbourg; breakfast sausages; brown-and-serve sausages; and terrines (a cooked chopped meat mixture). 8.3.3 Frozen processed comminuted meat, poultry, and game products: Includes raw, partially cooked and fully cooked comminuted or mechanically deboned meat products that have been frozen. Examples include: frozen hamburger patties; frozen breaded or battered chicken fingers. 8.4 Edible casings (e.g. sausage casings): Casings or tubing prepared from collagen, cellulose, or food-grade synthetic material or from natural sources (e.g. hog or sheep intestines) that contain the sausage mix. 9.0 Fish and fish products, including molluscs, crustaceans, and echinoderms: This broad category is divided into categories for fresh fish (9.1) and various processed fish products (9.2–9.4). This category includes aquatic vertebrates (fish and aquatic mammals (e.g. whales)), aquatic invertebrates (e.g. jellyfish), as well as molluscs (e.g. clams, snails), crustaceans (e.g. shrimp, crab, lobster), and echinoderms (e.g. sea urchins, sea cucumbers). Fish products may be treated with coatings, such as glazes and spice rubs, prior to marketing to the consumer (e.g. glazed frozen fish Page | 30 Kategori Makanan 9.1 Deskripsi fillets). In the Food Category System, this is indicated with a notation for “use as a glaze or coating (surface treatment).” Fresh fish and fish products, including molluscs, crustaceans, and echinoderms: The term “fresh” refers to fish and fish products that are untreated except for refrigeration, storage on ice, or freezing upon catching at sea or in lakes or other bodies of water in order to prevent decomposition and spoilage. 9.1.1 Fresh fish: Includes fresh whale meat, cod, salmon, trout, etc.; and fresh fish roe. 9.1.2 Fresh molluscs, crustaceans and echinoderms: Includes fresh shrimp, clams, crabs, lobster, snails, etc. 9.2 Processed fish and fish products, including molluscs, crustaceans, and echinoderms: This category refers to fish products that are frozen and may require further cooking, as well as ready-toeat cooked, smoked, dried, fermented, and salted products. 9.2.1 Frozen fish, fish fillets, and fish products, including molluscs, crustaceans, and echinoderms: Fresh, including partially cooked, fish subjected to freezing or quick-freezing at sea and on land for further processing. Examples include: frozen or deep frozen clams, cod fillets, crab, finfish, haddock, hake, lobster, minced fish, prawns and shrimp; frozen fish roe; frozen surimi; and frozen whale meat. 9.2.2 Frozen battered fish, fish fillets and fish products, including molluscs, crustaceans, and echinoderms: Uncooked product prepared from fish or fish portions, with dressing in eggs and bread crumbs or batter. Examples include: frozen raw breaded or batter-coated shrimp; and frozen or quick-frozen breaded or battercoated fish fillets, fish portions and fish sticks (fish fingers). 9.2.3 Frozen minced and creamed fish products, including molluscs, crustaceans, and echinoderms: Uncooked product prepared from minced fish pieces in cream-type sauce. 9.2.4 Cooked and/or fried fish and fish products, including molluscs, crustaceans, and echinoderms: Includes all ready-to-eat cooked products as described in the sub-categories. 9.2.4.1 Cooked fish and fish products: Cooked products include steamed, boiled or any other cooking method except frying (see 9.2.4.3). The fish may be whole, in portions or comminuted. Examples include: fish sausage; cooked fish products boiled down in soy sauce (tsukudani); cooked surimi product (kamaboko); crab-flavoured cooked kamaboko product (kanikama); cooked fish roe; cooked surimi; cooked, tube-shaped surimi product (chikuwa); and cooked fish and lobster paste (surimi-like products. Other fish paste (Oriental type) is found in 9.3.4. Page | 31 Kategori Makanan 9.2.4.2 Deskripsi Cooked molluscs, crustaceans, and echinoderms: Cooked products include steamed, boiled or any other cooking method except frying (see 9.2.4.3). Examples include: cooked crangon crangon and crangon vulgaris (brown shrimp; cooked shrimp, clams and crabs. 9.2.4.3 Fried fish and fish products, including molluscs, crustaceans, and echinoderms: Ready-to-eat products prepared from fish or fish portions, with or without further dressing in eggs and bread crumbs or batter, that are fried, baked, roasted or barbecued, and then packaged or canned with or without sauce or oil.62 Examples include: ready-to-eat fried surimi, fried calamari, and fried soft-shell crabs. 9.2.5 Smoked, dried, fermented, and/or salted fish and fish products, including molluscs, crustaceans, and echinoderms: Smoked fish are usually prepared from fresh deep frozen or frozen fish that are dried directly or after boiling, with or without salting, by exposing the fish to freshly-generated sawdust smoke. Dried fish are prepared by exposing the fish to sunlight or drying directly or after boiling in a special installation; the fish may be salted prior to drying. Salted fish are either rubbed with salt or placed in a salt solution. This manufacturing process is different from that described in food category 9.3 for marinated and pickled fish. Cured fish is prepared by salting and then smoking fish.62 Examples include: salted anchovies, shrimp, and shad; smoked chub, cuttlefish and octopus; fish ham; dried and salted species of the Gadidae species; smoked or salted fish paste and fish roe; cured and smoked sablefish, shad, and salmon; dried shellfish, dried bonito (katsuobushi), and boiled, dried fish (niboshi). 9.3 Semi-preserved fish and fish products, including molluscs, crustaceans, and echinoderms: Includes products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life. 9.3.1 Fish and fish products, including molluscs, crustaceans, and echinoderms, marinated and/or in jelly: Marinated products are manufactured by soaking the fish in vinegar or wine with or without added salt and spices. They are packaged in jars or cans and have a limited shelf life. Products in jelly may be manufactured by tenderizing fish products by cooking or steaming, adding vinegar or wine, salt and preservatives, and solidifying in a jelly. Examples include: “rollmops” (a type of marinated herring), sea eel (dogfish) in jelly and fish aspic. 9.3.2 Fish and fish products, including molluscs, crustaceans, and echinoderms, pickled and/or in brine: Pickled products are sometimes considered a type of marinated product. Pickling results from the treatment of the fish with a salt and vinegar or alcohol (e.g. wine) solution.62 Examples include: different types of Oriental pickled products: koji-pickled fish (koji-zuke), lees-pickled fish (kasu-zuke), miso-pickled fish (miso-zuke), soy sauce-pickled fish (shoyu-zuke), and vinegar-pickled fish (su-zuke); pickled whale meat; and pickled herring and sprat. 9.3.3 Salmon substitutes, caviar, and other fish roe products: Roe is usually produced by washing, salting and allowing to ripen until transparent. The roe is then packaged in glass or other suitable containers. The term “caviar” refers only to the roe of the sturgeon Page | 32 Kategori Makanan Deskripsi species (e.g. beluga). Caviar substitutes are made of roe of various sea and freshwater fish (e.g. cod and herring) that are salted, spiced, dyed and may be treated with a preservative.62 Examples include: salted salmon roe (sujiko), processed, salted salmon roe (ikura), cod roe, salted cod roe (tarako) and lumpfish caviar. Occasionally, roe may be pasteurized. In this case, it is included in food category 9.4, since it is a fully preserved product. Roe products that are frozen, cooked or smoked are included in category 9.2.1, 9.2.4.1, and 9.2.5, respectively; fresh fish roe is found in category 9.1.1. 9.3.4 Semi-preserved fish and fish products, including molluscs, crustaceans, and echinoderms (e.g. fish paste), excluding products of food categories 9.3.1 – 9.3.3: Examples include fish or crustacean pates and traditional Oriental fish paste. The latter is produced from fresh fish or the residue from fish sauce production, which is combined with other ingredients such as wheat flour, bran, rice or soybeans. The product may be further fermented. Cooked fish or crustacean pastes (surimi-like products) are found in 9.2.4.1 and 9.2.4.2, respectively. 9.4 Fully preserved, including canned or fermented fish and fish products, including molluscs, crustaceans, and echinoderms: Products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuumsealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce. This category excludes fully cooked products (see category 9.2.4). Examples include: canned tuna, clams, crab, fish roe and sardines; gefilte fish balls; and surimi (heat-pasteurized). 10.0 Eggs and egg products: Includes fresh in-shell eggs (10.1), products that may substitute for fresh eggs (10.2) and other egg products (10.3 and 10.4). 10.1 Fresh eggs: Fresh in-shell eggs are not expected to contain additives. However, colours may be used for decorating, dyeing or stamping the exterior surfaces of shell eggs. In the Food Category System, a notation for "for decoration, stamping, marking or branding the product (surface treatment) accommodates this. 10.2 Egg products: Products that may be used as replacement for fresh eggs in recipes or as a food (e.g. omelette). They are produced from fresh eggs by either (i) mixing and purifying the whole egg; or (ii) separating the egg white and yolk, and then mixing and purifying each separately. The purified whole egg, white or yolk is then further processed to produce liquid, frozen or dried eggs as described below. 10.2.1 Liquid egg products: The purified whole egg, egg yolk or egg white is pasteurized and chemically preserved (e.g. by addition of salt). 10.2.2 Frozen egg products: The purified whole egg, egg yolk or egg white is pasteurized and frozen. 10.2.3 Dried and/or heat coagulated egg products: Page | 33 Kategori Makanan 10.3 Deskripsi Sugars are removed from the purified whole egg, egg yolk or egg white, which is then pasteurized and dried. Preserved eggs, including alkaline, salted, and canned eggs: Includes traditional Oriental preserved products, such as salt-cured duck eggs (Hueidan), and alkaline treated “thousand-year-old-eggs” (pidan). 10.4 Egg-based desserts (e.g. custard): Includes ready-to-eat products and products to be prepared from a dry mix. Examples include: flan and egg custard. Also includes custard fillings for fine bakery wares (e.g. pies). 11.0 Sweeteners, including honey: Includes all standardized sugars (11.1), non-standardized products (e.g. 11.2, 11.3, 11.4 and 11.6), and natural sweeteners (11.5 – honey). 11.1 Refined and raw sugars: Nutritive sweeteners, such as fully or partially purified sucrose (derived from sugar beet and sugar cane), glucose (derived from starch), or fructose, that are included in sub-categories 11.1.1 to 11.1.5. 11.1.1 White sugar, dextrose anhydrous, dextrose monohydrate, fructose: White sugar is purified and crystallized sucrose with a polarisation of not less than 99.7οZ. Dextrose anhydrous is purified and crystallized D-glucose without water of crystallization. Dextrose monohydrate is purified and crystallized D-glucose with one molecule of water of crystallization. Fructose is purified and crystallized D-fructose. 11.1.2 Powdered sugar, powdered dextrose: Powdered sugar (icing sugar) is finely pulverized white sugar with or without added anticaking agents. Powdered dextrose (icing dextrose) is finely pulverized dextrose anhydrous or dextrose monohydrate, or a mixture of the two, with or without added anticaking agents. 11.1.3 Soft white sugar, soft brown sugar, glucose syrup, dried glucose syrup, raw cane sugar: Soft white sugar is fine grain purified, moist sugar, that is white in colour. Soft brown sugar is fine grain moist sugar that is light to dark brown in colour. Glucose syrup is a purified concentrated aqueous solution of nutritive saccharides derived from starch and/or inulin. Dried glucose syrup is glucose syrup from which water has been partially removed. Raw cane sugar is partially purified sucrose crystallized from partially purified cane juice without further purification. 11.1.3.1 Dried glucose syrup used to manufacture sugar confectionery: Dried glucose syrup, as described in 11.1.3, used to manufacture candy products that are included in food category 5.2 (e.g. hard or soft candies). 11.1.3.2 Glucose syrup used to manufacture sugar confectionery: Page | 34 Kategori Makanan 11.1.4 Deskripsi Glucose syrup, as described in 11.1.3, used to manufacture candy products that are included in food category 5.2 (e.g. hard or soft candies). Lactose: A natural constituent of milk normally obtained from whey. It may be anhydrous, or contain one molecule of water of crystallization, or be a mixture of both forms. 11.1.5 Plantation or mill white sugar: Purified and crystallized sucrose with a polarisation of not less than 99.5οZ. 11.2 Brown sugar excluding products of food category 11.1.3: Includes large-grain, brown or yellow lump sugars, such as Demerara sugar. 11.3 Sugar solutions and syrups, also (partially) inverted, including treacle and molasses, excluding products of food category 11.1.3: Includes co-products of the sugar refining process (e.g. treacle and molasses), invert sugar (equimolar mixture of glucose and fructose produced from the hydrolysis of sucrose), and other sweeteners, such as high fructose corn syrup, high fructose inulin syrup and corn sugar. 11.4 Other sugars and syrups (e.g. xylose, maple syrup, sugar toppings): Includes all types of table syrups (e.g. maple syrup), syrups for fine bakery wares and ices (e.g. caramel syrup, flavoured syrups), and decorative sugar toppings (e.g. coloured sugar crystals for cookies). 11.5 Honey: Honey is the natural sweet substance produced by honeybees from the nectar of blossoms or secretions of plants. The honeybees collect the nectar or secretions, transform it by combination with specific substances of the bees’ own, and store it in a honeycomb to ripen and mature. Examples of honey include wildflower honey and clover honey. 11.6 Table-top sweeteners, including those containing high-intensity sweeteners: Includes products that are preparations of high-intensity sweeteners (e.g. acesulfame potassium) and/or of polyols (e.g. sorbitol) which may contain other additives and/or nutritive ingredients, such as carbohydrates. These products, which are sold to the final consumer, may be in powder, solid (e.g. tablets or cubes), or liquid form. 12.0 Salts, spices, soups, sauces, salads, protein products: This is a broad category that includes substances added to food to enhance its aroma and taste (12.1 – salt and salt substitutes; 12.2 – herbs, spices, seasonings and condiments (e.g. seasoning for instant noodles); 12.3 – vinegars; and 12.4 - mustards), certain prepared foods (12.5 – soups and broths; 12.6 – sauces and like products; and 12.7 – salads (e.g. macaroni salad, potato salad) and sandwich spreads, excluding cocoa- and nut-based spreads of food categories 04.2.2.5 and 05.1.3)), and products composed primarily of protein that are derived from soybeans or from other sources (e.g. milk, cereal, or vegetables) (12.9 - soybean-based seasonings and condiments; and 12.10 – protein products other than from soybeans). Page | 35 Kategori Makanan 12.1 Deskripsi Salt and salt substitutes: Includes salt (12.1.1.) and salt substitutes (12.1.2) used as seasoning for food. 12.1.1 Salt: Primarily food-grade sodium chloride. Includes table salt, iodized and fluoride iodized salt, and dendritic salt. 12.1.2 Salt substitutes: Salt substitutes are seasonings with reduced sodium content intended to be used on food in place of salt. 12.2 Herbs, spices, seasonings, and condiments (e.g. seasoning for instant noodles): This category describes items whose use is intended to enhance the aroma and taste of food. 12.2.1 Herbs and spices: Herbs and spices are usually derived from botanical sources, and may be dehydrated, and either ground or whole. Examples of herbs include basil, oregano and thyme. Examples of spices include cumin and caraway seeds. Spices may also be found as blends in powder or paste form. Examples of spice blends include chilli seasoning, chilli paste, curry paste, curry roux, and dry cures or rubs that are applied to external surfaces of meat or fish. 12.2.2 Seasonings and condiments: Condiments include seasonings such as meat tenderizers, onion salt, garlic salt, Oriental seasoning mix (dashi), topping to sprinkle on rice (furikake, containing, e.g. dried seaweed flakes, sesame seeds and seasoning), and seasoning for noodles. The term “condiments” as used in the Food Category System does not include condiment sauces (e.g. ketchup, mayonnaise, mustard) or relishes. 12.3 Vinegars: Liquid produced from fermentation of ethanol from a suitable source (e.g. wine, cider). Examples include, cider vinegar, wine vinegar, malt vinegar, spirit vinegar, grain vinegar, raisin vinegar, and fruit (wine) vinegar. 12.4 Mustards: Condiment sauce prepared from ground, often defatted mustard seed that is mixed into a slurry with water, vinegar, salt, oil and other spices and refined. Examples include Dijon mustard, and “hot” mustard (prepared from seeds with hulls). 12.5 Soups and broths: Includes ready-to-eat soups and mixes. The finished products may be water- (e.g. consommé) or milkbased (e.g. chowder). Page | 36 Kategori Makanan 12.5.1 Deskripsi Ready-to-eat soups and broths, including canned, bottled, and frozen: Water- or milk-based products consisting of vegetable, meat or fish broth with or without other ingredients (e.g. vegetables, meat, noodles). Examples include: bouillon, broths, consommés, water- and creambased soups, chowders, and bisques. 12.5.2 Mixes for soups and broths: Concentrated soup to be reconstituted with water and/or milk, with or without addition of other optional ingredients (e.g. vegetables, meat, noodles). Examples include: bouillon powders and cubes; powdered and condensed soups (e.g. mentsuyu); and stock cubes and powders. 12.6 Sauces and like products: Includes ready-to-eat sauces, gravies and dressings, and mixes to be reconstituted before consumption. The ready-to eat products are divided into sub-categories for emulsified (12.6.1) and non-emulsified (12.6.2) products, whereas the sub-category for the mixes (12.6.3) encompasses both emulsified and non-emulsified sauce mixes. 12.6.1 Emulsified sauces and dips (e.g. mayonnaise, salad dressing, onion dips): Sauces, gravies, dressings based and dips, at least in part, on a fat- or oil-in water emulsion. Examples include: salad dressing (e.g. French, Italian, Greek, ranch style), fat-based sandwich spreads (e.g. mayonnaise with mustard), salad cream, and fatty sauces and snack dips (e.g. bacon and cheddar dip, onion dip). 12.6.2 Non-emulsified sauces (e.g. ketchup, cheese sauce, cream sauce, brown gravy): Include water-, coconut milk-, and milk-based sauces, gravies and dressings. Examples include: barbecue sauce, tomato ketchup, cheese sauce, Worcestershire sauce, Oriental thick Worcestershire sauce (tonkatsu sauce), chilli sauce, sweet and sour dipping sauce, and white (cream-based) sauce (sauce consisting primarily of milk or cream, with little added fat (e.g. butter) and flour, with or without seasoning or spices). 12.6.3 Mixes for sauces and gravies: Concentrated product, usually in powdered form, to be mixed with water, milk, oil or other liquid to prepare a finished sauce or gravy. Examples include mixes for cheese sauce, hollandaise sauce, and salad dressing (e.g. Italian or ranch dressing). 12.6.4 Clear sauces (e.g. fish sauce): Includes thin, non-emulsified clear sauces that may be water-based. These sauces may be used as condiments or ingredients rather than as finished gravy (for use e.g. on roast beef). Examples include: oyster sauce, and Thai fish sauce (nam pla). 12.7 Salads (e.g. macaroni salad, potato salad) and sandwich spreads excluding cocoa- and nut-based spreads of food categories 04.2.2.5 and 05.1.3: Page | 37 Kategori Makanan 12.8 Deskripsi Includes prepared salads, milk-based sandwich spreads, non-standardized mayonnaise-like sandwich spreads, and dressing for coleslaw (cabbage salad). Yeast and like products: Includes baker’s yeast and leaven used in the manufacture of baked goods. Includes the Oriental products koji (rice or wheat malted with A. oryzae) used in the production of alcoholic beverages. 12.9 Soybean-based seasonings and condiments: Includes products that are derived from soybeans and other ingredients intended for use as seasonings and condiments, such as fermented soybean paste and soybean sauces. 12.9.1 Fermented soybean paste (e.g. miso): The product is made of soybeans, salt, water and other ingredients, using the process of fermentation. The product includes dou jiang (China), doenjang (Republic of Korea), or miso (Japan), which maybe used in the preparation of soups or dressings, or as a seasoning. 12.9.2 Soybean sauce: A liquid seasoning obtained by fermentation of soybeans, non-fermentation (e.g. hydrolysis) of soybeans, or by hydrolysis of vegetable protein. 12.9.2.1 Fermented soybean sauce: A clear, non-emulsified sauce made of soybeans, cereal, salt and water by the fermentation process. 12.9.2.2 Non-fermented soybean sauces: Non-fermented soybean sauce, which is also known as non-brewed soybean sauce, may be produced from vegetable proteins, such as defatted soybeans that are acid-hydrolyzed (e.g. with hydrochloric acid), neutralized (e.g. with sodium carbonate), and filtered. 12.9.2.3 Other soybean sauce: Non-emulsified sauce made from fermented soybean sauce and/or non-fermented soybean sauce, with or without sugar, with or without caramelization process. 12.10 Protein products other than from soybeans: Includes, for example, milk protein, cereal protein and vegetable protein analogues or substitutes for standard products, such as meat, fish or milk. Examples include: vegetable protein analogues, fu (a mixture of gluten (vegetable protein) and flour that is sold dried (baked) or raw, and is used as an ingredient, e.g. in miso soup) and proteinaceous meat and fish substitutes. 13.0 Foodstuffs intended for particular nutritional uses: Foods for special dietary use are specially processed or formulated to satisfy particular dietary requirements that exist because of a particular physical or physiological condition and/or specific disease and disorder. The composition of these foods must differ significantly from the composition of ordinary foods of comparable nature, if such foods exist. Dietetic foods other than those in 13.0 are included in the Page | 38 Kategori Makanan Deskripsi categories for their standard counterparts. 13.1 Infant formulae, follow-up formulae, and formulae for special medical purposes for infants: Foods that are intended for infants and for young children as defined in the sub-categories 13.1.1, 13.1.2, and 13.1.3. 13.1.1 Infant formulae: A human milk substitute for infants (aged no more than 12 months) that is specifically formulated to provide the sole source of nutrition during the first months of life up to the introduction of appropriate complementary feeding. Product is in a liquid form, either as a ready-to-eat product, or is reconstituted from a powder. Products, other than those under food category 13.1.3, may be, hydrolyzed protein and/or amino acid-based, or milk-based. 13.1.2 Follow-up formulae: Food intended for use as a liquid part of the complementary feeding of infants (aged at least 6 months) and for young children (aged 1-3 years). They may be ready-to-eat or in a powdered form to be reconstituted with water. Products, other than those under food category13.1.3, may be soy based hydrolyzed protein and/or amino acid-based, or milk-based. 13.1.3 Formulae for special medical purposes intended for infants: Foods for special dietary use that are specially processed or formulated and presented for the dietary management of infants and may be used only under medical supervision. They are intended for the exclusive or partial feeding of infants with limited or impaired capacity to take, digest, absorb or metabolize ordinary infant formulae or certain nutrients contained therein, or who have other special medically-determined nutrient requirement, whose dietary management cannot be achieved only by modification of the normal diet, by other foods for special dietary uses, or by a combination of the two. 13.2 Complementary foods for infants and young children: Foods that are intended for infants 6 months of age and older, and for progressive adaptation of infants and children to ordinary food. Products may be ready-to-eat or in powder form to be reconstituted with water, milk, or other suitable liquid. These foods exclude infant formulae (13.1.1), follow-up formulae (13.1.2), and formulae for special medical purposes (13.1.3). Examples include: cereal-, fruit-, vegetable-, and meatbased “baby foods” for infants, “toddler foods,” and “junior foods”; lactea flour, biscuits and rusks for children. 13.3 Dietetic foods intended for special medical purposes (excluding products of food category 13.1): Foods for special dietary use that are specially processed or formulated and presented for the dietary management of patients and may be used only under medical supervision. They are intended for the exclusive or partial feeding of patients with limited or impaired capacity to take, digest, absorb or metabolize ordinary foods or certain nutrients contained therein, or who have other special medicallydetermined nutrient requirement, whose dietary management cannot be achieved only by modification of the normal diet, by other foods for special dietary uses, or by a combination of the two. 13.4 Dietetic formulae for slimming purposes and weight reduction: Page | 39 Kategori Makanan Deskripsi Formula foods that when presented as “ready-to-eat” or when prepared in conformity with the directions for use are specifically presented as replacements for all or part of the total daily diet.80 Includes products with reduced caloric content such as those that are low in sugar and/or fat, sugar- or fat-free, or contain sugarand/ or fat-substitutes. 13.5 Dietetic foods (e.g, supplementary foods for dietary use) excluding products of food categories 13.1 -13.4 and 13.6: Products of high nutritional content, in liquid or solid form (e.g. protein bars), to be used by individuals as part of a balanced diet to provide supplemental nutrition. Products are not intended to be used for purposes of weight loss or as part of a medical regimen. 13.6 Food supplements: Includes vitamin and mineral supplements in unit dose forms such as capsules, tablets, powders, solutions, etc. where national jurisdictions regulate these products as food. 14.0 Beverages, excluding dairy products: This major category is divided into the broad categories of non-alcoholic (14.1) and alcoholic (14.2) beverages. Dairy-based beverages are included in 1.1.2. 14.1 Non-alcoholic ("soft") beverages: This broad category includes waters and carbonated waters (14.1.1), fruit and vegetable juices (14.1.2), fruit and vegetable nectars (14.1.3), water-based flavoured carbonated and non-carbonated drinks (14.1.4), and water-based brewed or steeped beverages such as coffee and tea (14.1.5). 14.1.1 Waters: Includes natural waters (14.1.1.1) and other bottled waters (14.1.1.2), each of which may be noncarbonated or carbonated. 14.1.1.1 Natural mineral waters and source waters: Waters obtained directly at the source and packaged close to the source; are characterized by the presence of certain mineral salts in relative proportions and trace elements or other constituents. Natural mineral water may be naturally carbonated (with carbon dioxide from the source), carbonated (with added carbon dioxide of another origin), decarbonated (with less carbon dioxide than present in the water at the source so it does not spontaneously give off carbon dioxide under conditions of standard temperature and pressure), or fortified (with carbon dioxide from the source), and non-carbonated (contains no free carbon dioxide). 14.1.1.2 Table waters and soda waters: Includes waters other than natural source waters that may be carbonated by addition of carbon dioxide and may be processed by filtration, disinfection, or other suitable means. These waters may contain added mineral salts. Carbonated and non-carbonated waters containing flavours are found in category 14.1.4. Examples are table water, bottled water with or without added minerals, purified water, seltzer water, club soda, and sparkling water. Page | 40 Kategori Makanan 14.1.2 Deskripsi Fruit and vegetable juices: This category applies only to fruit and vegetable juices. Beverages based on fruit and vegetable juices are found in food category 14.1.4.2. Fruit-vegetable juice blends have separate classifications for each component (i.e. fruit juice (14.1.2.1) and vegetable juice (14.1.2.3)). 14.1.2.1 Fruit juice: Fruit juice is the unfermented but fermentable liquid obtained from the edible part of sound, appropriately mature and fresh fruit or of fruit maintained in sound condition by suitable means. The juice is prepared by suitable processes, which maintain the essential physical, chemical, organoleptical and nutritional characteristics of the juices of the fruit from which it comes. The juice may be cloudy or clear, and may have restored (to the normal level attained in the same kind of fruit) aromatic substances and volatile flavour components, all of which must be obtained by suitable physical means, and all of which must have been recovered from the same kind of fruit. Pulp and cells obtained by suitable physical means from the same kind of fruit may be added. A single juice is obtained from one kind of fruit. A mixed juice is obtained by blending two or more juices or juices and purees, from different kinds of fruit. Fruit juice may be obtained, e.g. by directly expressing the juice by mechanical extraction processes, by reconstituting concentrated fruit juice (food category 14.1.2.3) with water, or in limited situations by water extraction of the whole fruit (e.g. prune juice from dried prunes).83 Examples include: orange juice, apple juice, black currant juice, lemon juice, orange-mango juice and coconut water. 14.1.2.2 Vegetable juice: Vegetable juice is the liquid unfermented but fermentable product intended for direct consumption obtained by mechanical expression, crushing, grinding, and/or sieving of one or more sound fresh vegetables or vegetables preserved exclusively by physical means. The juice may be clear, turbid, or pulpy. It may have been concentrated and reconstituted with water. Products may be based on a single vegetable (e.g. carrot) or blends of vegetables (e.g. carrots, celery). 14.1.2.3 Concentrates for fruit juice: Concentrated fruit juice is the product that complies with the definition given in food category 14.1.2.1. It is prepared by the physical removal of water from fruit juice in an amount to increase the Brix level to a value at least 50% greater than that established for reconstituted juice from the same fruit. In the production of juice that is to be concentrated, suitable processes are used, and may be combined, with simultaneous diffusion of the pulp cells or fruit pulp by water, provided that the water-extracted soluble fruit solids are added in-line to the primary juice, before the concentration procedure. Fruit juice concentrates may have restored (to the normal level attained in the same kind of fruit) aromatic substances and volatile flavour components, all of which must be obtained by suitable physical means, and all of which must be recovered from the same kind of fruit. Pulp and cells obtained by suitable physical means from the same kind of fruit may be added. Sold in liquid, syrup and frozen forms for the preparation of a ready-to-drink juice by addition of water. Examples include: frozen orange juice concentrate, and lemon juice concentrate. 14.1.2.4 Concentrates for vegetable juice: Prepared by the physical removal of water from vegetable juice. Sold in liquid, syrup and frozen forms for the preparation of a ready-to-drink juice by addition of water. Includes carrot juice concentrate. Page | 41 Kategori Makanan 14.1.3 Deskripsi Fruit and vegetable nectars: Fruit and vegetable nectars are beverages produced from purees, juices, or concentrates of either, blended with water and sugar, honey, syrups, and/or sweeteners.83 Fruit-vegetable nectar blends are reported under their components (i.e. fruit nectar (14.1.3.1) and vegetable nectar (14.1.3.2)). 14.1.3.1 Fruit nectar: Fruit nectar is the unfermented but fermentable product obtained by adding water with or without the addition of sugar, honey, syrups, and/or sweeteners to fruit juice, concentrated fruit juice, fruit purees or concentrated fruit purees, or a mixture of those products. Aromatic substances, volatile flavour components, pulp and cells, all of which must have been recovered from the same kind of fruit and obtained by suitable physical means, may be added. Products may be based on a single fruit or on fruit blends. Examples include: pear nectar and peach nectar. 14.1.3.2 Vegetable nectar: Product obtained by adding water with or without the addition of sugar, honey, syrups, and/or sweeteners to vegetable juice or concentrated vegetable juice, or a mixture of those products. Products may be based on a single vegetable or on a blend of vegetables. 14.1.3.3 Concentrates for fruit nectar: Prepared by the physical removal of water from fruit nectar or its starting materials.83 Sold in liquid, syrup and frozen forms for the preparation of a ready-to-drink nectar by addition of water. Examples: pear nectar concentrate and peach nectar concentrate. 14.1.3.4 Concentrates for vegetable nectar: Prepared by the physical removal of water from vegetable nectar. Sold in liquid, syrup and frozen forms for the preparation of ready-to-drink nectars by addition of water. 14.1.4 Water-based flavoured drinks, including “sport,” “energy,” or “electrolyte” drinks and particulated drinks: Includes all carbonated and non-carbonated varieties and concentrates. Includes products based on fruit and vegetable juices. Also, includes coffee-, tea- and herbal-based drinks. 14.1.4.1 Carbonated water-based flavoured drinks: Includes water-based flavoured drinks with added carbon dioxide with nutritive, non-nutritive and/or intense sweeteners and other permitted food additives. Includes gaseosa (water-based drinks with added carbon dioxide, sweetener, and flavour), and sodas such as colas, pepper-types, root beer, lemon-lime, and citrus types, both diet/light and regular types. These beverages may be clear, cloudy, or may contain particulated matter (e.g. fruit pieces). Includes so-called “energy” drinks that are carbonated and contain high levels of nutrients and other ingredients (e.g. caffeine, taurine, carnitine). 14.1.4.2 Non-carbonated water-based flavoured drinks, including punches and ades: Include water-based flavoured drinks without added carbon dioxide, fruit and vegetable juice-based Page | 42 Kategori Makanan Deskripsi drinks (e.g. almond, aniseed, coconut-based drinks, and ginseng drink), fruit flavoured ades (e.g. lemonade, orangeade), squashes (citrus-based soft drinks), capile groselha, lactic acid beverage, readyto-drink coffee and tea drinks with or without milk or milk solids, and herbal-based drinks (e.g. iced tea, fruit-flavoured iced tea, chilled canned cappuccino drinks) and “sports” drinks containing electrolytes. These beverages may be clear or contain particulated matter (e.g. fruit pieces), and may be unsweetened or sweetened with sugar or a non-nutritive high-intensity sweetener. Includes so-called “energy” drinks that are non-carbonated and contain high levels of nutrients and other ingredients (e.g. caffeine, taurine, carnitine). 14.1.4.3 Concentrates (liquid or solid) for water-based flavoured drinks: Include powder, syrup, liquid and frozen concentrates for the preparation of carbonated or noncarbonated water-based non-alcoholic beverages by addition of water or carbonated water. Examples include: fountain syrups (e.g. cola syrup), fruit syrups for soft drinks, frozen or powdered concentrate for lemonade and iced tea mixes. 14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa: Includes the ready-to-drink products (e.g. canned), and their mixes and concentrates. Examples include: chicory-based hot beverages (postum), rice tea, mate tea, and mixes for hot coffee and tea beverages (e.g. instant coffee, powder for hot cappuccino beverages). Treated coffee beans for the manufacture of coffee products are also included. Ready-to-drink cocoa is included in category 1.1.2, and cocoa mixes in 5.1.1. 14.2 Alcoholic beverages, including alcohol-free and low-alcoholic counterparts: The alcohol-free and low-alcoholic counterparts are included in the same category as the alcoholic beverage. 14.2.1 Beer and malt beverages: Alcoholic beverages brewed from germinated barley (malt), hops, yeast, and water. Examples include: ale, brown beer, weiss beer, pilsner, lager beer, oud bruin beer, Obergariges Einfachbier, light beer, table beer, malt liquor, porter, stout, and barleywine. 14.2.2 Cider and perry: Fruit wines made from apples (cider) and pears (perry). Also includes cider bouche. 14.2.3 Grape wines: Alcoholic beverage obtained exclusively from the partial or complete alcoholic fermentation of fresh grapes,whether crushed or not, or of grape must (juice). 14.2.3.1 Still grape wine: Grape wine (white, red, rosé, or blush, dry or sweet) that may contain up to a maximum 0.4g/100 ml (4000 mg/kg) carbon dioxide at 20 C. 14.2.3.2 Sparkling and semi-sparkling grape wines: Page | 43 Kategori Makanan Deskripsi Grape wines in which carbonation is produced during the fermentation process, either by bottle fermentation or closed tank fermentation. Also includes carbonated wine whose carbon dioxide is partially or totally of exogenous origin. Examples include: spumante, and “cold duck” wine. 14.2.3.3 Fortified grape wine, grape liquor wine, and sweet grape wine: Grape wines produced either by: (i) the fermentation of grape must (juice) of high sugar concentration; or (ii) by the blending of concentrated grape juice with wine; or (iii) the mixture of fermented must with alcohol. Examples include: grape dessert wine. 14.2.4 Wines (other than grape): Includes wines made from fruit other than grapes, apples and pears, and from other agricultural products, including grain (e.g. rice). These wines may be still or sparkling. Examples include: rice wine (sake), and sparkling and still fruit wines. 14.2.5 Mead: Alcoholic liquor made from fermented honey, malt and spices, or just of honey. Includes honey wine. 14.2.6 Distilled spirituous beverages containing more than 15% alcohol: Includes all distilled spirituous beverages derived from grain (e.g. corn, barley, rye, wheat), tubers (e.g. potato), fruit (e.g. grapes, berries) or sugar cane that contain greater than 15% alcohol. Examples include: aperitifs, brandy (distilled wine), cordials, liqueurs (including emulsified liqueurs), bagaceira belha (grappa from Portugal; bagaceira is a drink distilled from bagaço (pressed skins, seeds and stalks of the grapes)), eau de vie (a brandy), gin, grappa (Italian brandy distilled from the residues of pressed wine), marc (brandy distilled from grape or apple residue), korn (grain spirit (schnapps) of Germany, usually derived from rye (Roggen), sometimes from wheat (Weizen) or both (Getreide); also labelled as Kornbrantt or Kornbranttwein), mistela (also mistelle (France) and jeropico (South Africa); unfermented grape juice fortified with grape alcohol), ouzo (Greek spirit drink flavoured with aniseed), rum, tsikoudia (grape marc spirit from Crete), tsipouro (grape marc spirit from certain regions in Greece), wienbrand (style of grape brandy devised by Hugo Asbach, Rudesheim, Germany; literally, “burnt wine”), cachaça (Brazilian liquor made from fermented distilled sugar cane juice), tequila, whiskey, and vodka. 14.2.7 Aromatized alcoholic beverages (e.g. beer, wine and spirituous cooler-type beverages, low-alcoholic refreshers): Includes all non-standardized alcoholic beverage products. Although most of these products contain less than 15% alcohol, some traditional non-standardized aromatized products may contain up to 24% alcohol. Examples include aromatized wine, cider and perry; aperitif wines; americano; batidas (drinks made from cachaça, fruit juice or coconut milk and, optionally, sweetened condensed milk); bitter soda and bitter vino; clarea (also claré or clary; a mixture of honey, white wine and spices; it is closely related to hippocras, which is made with red wine); jurubeba alcoholic drinks (beverage alcohol product made from the Solanum paniculatum plant indigenous to the north of Brazil and other parts of South America); negus (sangria; a hot drink made with port wine, sugar, lemon and spice); sod, saft, and sodet; vermouth; zurra (in Southern Spain, a sangria made with peaches or nectarines; also the Spanish term for a spiced wine made of cold or warm wine, sugar, lemon, oranges or spices); amazake (a sweet low-alcoholic beverages (<1% alcohol) made from rice by koji; mirin (a sweet alcoholic beverage (<10% alcohol) made from a mixture of shoochuu (a spirituous beverage), rice and koji); “malternatives,” and prepared cocktails (mixtures of liquors, liqueurs, wines, essences, fruit and plant extracts, etc. marketed as ready-to-drink Page | 44 Kategori Makanan 15.0 Deskripsi products or mixes). Cooler-type beverages are composed of beer, malt beverage, wine or spirituous beverage, fruit juice(s), and soda water (if carbonated). Ready-to-eat savouries: Includes all types of savoury snack foods. 15.1 Snacks - potato, cereal, flour or starch based (from roots and tubers, pulses and legumes): Includes all savoury snacks, with or without added flavourings, but excludes unsweetened crackers (category 7.1.2). Examples include potato chips, popcorn, pretzels, rice crackers (senbei), flavoured crackers (e.g. cheese-flavoured crackers), bhujia (namkeen; snack made of a mixture of flours, maize, potatoes, salt, dried fruit, peanuts, spices, colours, flavours, and antioxidants), and papads (prepared from soaked rice flour or from black gram or cow pea flour, mixed with salt and spices, and formed into balls or flat cakes). 15.2 Processed nuts, including coated nuts and nut mixtures (with e.g. dried fruit): Includes all types of whole nuts processed by, e.g. dry-roasting, roasting, marinating or boiling, either inshell or shelled, salted or unsalted. Yoghurt-, cereal-, and honey-covered nuts, and dried fruit-nut-andcereal snacks (e.g. “trail mixes”) are classified here. Chocolate-covered nuts are classified in 5.1.4, and nuts covered in imitation chocolate are included in 5.1.5. 15.3 Snacks - fish based: This describes savoury crackers with fish, fish products or fish flavouring. Dried fish per se that may be consumed as a snack is assigned to food category 9.2.5, and dried meat snacks (e.g. beef jerky, pemmican) are assigned to food category 8.3.1.2. 16.0 Prepared foods: These foods are not included in the other food categories (1-15) and should be considered on a case-bycase basis. Prepared foods are mixtures of multiple components (e.g. meat, sauce, grain, cheese, vegetables); the components are included in other food categories. Prepared foods require minimal preparation by the consumer (e.g. heating, thawing, rehydrating). Provisions for additives will be listed in this food category in the GSFA only if the additive is needed: (i) solely to have a technological function in the prepared food as sold to the consumer; or (ii) at a use level that has an intentional technological function in the prepared food that exceeds the use level that can be accounted for by carry-over from the individual components. Page | 45 Lampiran 2 Senarai Ketetapan Rujukan Silang di antara Peraturan-Peraturan di bawah PPM 1985 dengan Standard Codex Alimentarius (Updated to the 36th Session of the Codex Alimentarius Commission) (1) Food Reg. 1985 Reg. Title 42 Flour (2) Codex Standard (3) Codex GSFA (4) Catatan (i) Standard for Wheat Flour (ii) Standard for Durum Wheat Semolina and Durum Wheat Flour - No Food Additive provision (iii) Standard for Pearl Millet flour - No Food Additive Provision (iv) Standard for Sorghum flour - No Food Additive Provision (v) Standard for Edible Cassava flour - No Food Additive Provision (i) 6.0 Cereals and cereal products derived from cereal grains, roots and tubers, pulses, legumes and pith or soft core of palm tree, excluding bakery wares of food category 7.0 (ii) 6.2 Flours and starches (including soybean powder) (iii) 6.2.1 Flours Senarai GSFA hanya terpakai bagi tepung selain yang tersenarai di bawah column (2) Standard for Wheat Flour Food Additives Maximum Level in Finished Product Enzymes: Fungal amylase from GMP Aspergillus niger Fungal amylase from GMP Aspergillus oryzae Proteolytic enzyme from GMP Bacillus subtilis Proteolytic enzyme from GMP Aspergillus oryzae Flour Treatment Agents L-ascorbic acid and its 300 mg/kg sodium and potassium salts L-cysteine hydrochloride 90 mg/kg Sulphur dioxide (in flours for 200 mg/kg biscuit and pastry manufacture only) Mono-calcium phosphate 2500 mg/kg Lecithin 2000 mg/kg Chlorine in high ratio cakes 2500 mg/kg Chlorine Dioxide for yeast 30 mg/kg raised bakery products Benzoyl Peroxide 60 mg/kg Azodicarbonamide for 45 mg/kg leavened bread 6.0 Cereals and cereal products derived from cereal grains, roots and tubers, pulses, legumes and pith or soft core of palm tree, excluding bakery wares of food category 7.0 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 6.2 Flours and starches (including soybean powder) INS Additive Max. Level Notes 1100 Amylase from GMP Aspergillus Oryzae Var., Alpha472e Diaacetyltartaric and 3000 mg/kg 186 Fatty Acid Esters of Glycerol INS 927a 928 925 926 338; 339(i)-(iii); 341(i)-(iii); 343(i)-(iii); 450(i)-(iii), (v)-(vii); 451(i), (ii); 452(i)-(v); 542 1101(i) 541(i),(ii) 220225,227, 228, 539 43 Wheat flour (i) Standard for Wheat Flour (ii) Standard for Durum Wheat Semolina and Durum Wheat Flour - No Food Additive Provision 6.2.1 Flours Additive Max. Level Azodicarbonamide 45 mg/kg Benzoyl Peroxide 75 mg/kg Chlorine 2500 mg/kg Chlorine dioxide 30 mg/kg Phosphates 2500 mg/kg Protease Sodium Aluminium Phosphates Sulfites GMP mg/kg 1600 mg/kg 200 mg/kg Notes 87 87 33 & 225 6& 252 44 - Standard for Wheat Flour Food Additives Maximum Level in Page | 46 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA (4) Catatan Finished Product Enzymes: Fungal amylase from Aspergillus niger Fungal amylase from Aspergillus oryzae Proteolytic enzyme from Bacillus subtilis Proteolytic enzyme from Aspergillus oryzae Flour Treatment Agents L-ascorbic acid and its sodium and potassium salts L-cysteine hydrochloride Sulphur dioxide (in flours for biscuit and pastry manufacture only) GMP GMP GMP GMP 300 mg/kg 90 mg/kg 200 mg/kg Mono-calcium phosphate Lecithin Chlorine in high ratio cakes Chlorine Dioxide for yeast raised bakery products Benzoyl Peroxide Azodicarbonamide for leavened bread 44 2500 mg/kg 2000 mg/kg 2500 mg/kg 30 mg/kg 60 mg/kg 45 mg/kg Chlorinated wheat flour Gluten wheat flour Protein increased wheat flour Self rising wheat flour Refer Regulation 43 - Refer Regulation 43 - Refer Regulation 43 - Refer Regulation 43 - Refer Regulation 43 - 49 Whole meal wheat flour Rice Standard for rice - No Food Additive Provision - 50 Milled Rice Standard for rice - No Food Additive Provision - 51 Rice flour or ground flour 45 46 47 48 - (i) 6.0 Cereals and cereal products derived from cereal grains, roots and tubers, pulses, legumes and pith or soft core of palm tree, excluding bakery wares of food category 7.0 (ii) 6.2 Flours and starches (including soybean powder) (iii) 6.2.1 Flours 6.0 Cereals and cereal products derived from cereal grains, roots and tubers, pulses, legumes and pith or soft core of palm tree, excluding bakery wares of food category 7.0 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 6.2 Flours and starches (including soybean powder) INS Additive Max. Level Notes Page | 47 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA 1100 472e INS 927a 928 925 926 338; 339(i)-(iii); 341(i)-(iii); 343(i)-(iii); 450(i)-(iii), (v)-(vii); 451(i), (ii); 452(i)-(v); 542 1101(i) 541(i),(ii) 220225,227, 228, 539 52 Glutinous rice - Amylase from Aspergillus Oryzae Var., AlphaDiaacetyltartaric and Fatty Acid Esters of Glycerol (4) Catatan GMP 3000 mg/kg 6.2.1 Flours Additive Max. Level Azodicarbonamide 45 mg/kg Benzoyl Peroxide 75 mg/kg Chlorine 2500 mg/kg Chlorine dioxide 30 mg/kg Phosphates 2500 mg/kg Protease Sodium Aluminium Phosphates Sulfites GMP mg/kg 1600 mg/kg 200 mg/kg 186 Notes 87 87 33 & 225 6& 252 44 (i) 6.0 Cereals and cereal products derived from cereal grains, roots and tubers, pulses, legumes and pith or soft core of palm tree, excluding bakery wares of food category 7.0 (ii) 6.1 Whole, broken, or flaked grain, including rice 6.0 Cereals and cereal products derived from cereal grains, roots and tubers, pulses, legumes and pith or soft core of palm tree, excluding bakery wares of food category 7.0 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 6.1 Whole, broken, or flaked grain, including rice INS Additive Max. Level Notes 905d Mineral oil, high 800 mg/kg 98 viscosity 310 Propyl Gallate 100 mg/kg 15 53 54 Glutionous rice flour Tapioca or cassava - Refer Regulation 51 (i) 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds (ii) 4.2 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds. (iii) 4.2.1 Vegetables (including mushrooms and fungi,roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds – No Food Additive Provision (iv) 4.2.1.1 Untreated fresh vegetables (including mushrooms Page | 48 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA and aloe (4) Catatan fungi, roots and tubers, pulses and legumes, and vera), seaweeds, and nuts and seeds. 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 4.2 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds. List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 4.2.1.1 Untreated fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloevera), seaweeds, and nuts and seeds. INS Additive Max. Level Notes 260 Acetic acid, Glacial GMP 262 & 263 300 Ascorbic acid, L500 mg/kg 262 330 Citric acid GMP 262 & 264 270 Lactic acid, L-, DGMP 262 & 264 and DL55 Tapioca flour or tapioca starch - (i) 6.0 Cereals and cereal products derived from cereal grains, roots and tubers, pulses, legumes and pith or soft core of palm tree, excluding bakery wares of food category. (ii) 6.2 Flours and starches (including soybean powder) (iii) 6.2.1 Flours (iv) 6.2.2 Starches 6.0 Cereals and cereal products derived from cereal grains, roots and tubers, pulses, legumes and pith or soft core of palm tree, excluding bakery wares of food category 7.0 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 6.2 Flours and starches (including soybean powder) INS Additive Max. Level Notes 1100 Amylase from GMP Aspergillus Oryzae Var., Alpha472e Diaacetyltartaric and 3000 mg/kg 186 Fatty Acid Esters of Glycerol INS 927a 928 925 926 338; 339(i)-(iii); 341(i)-(iii); 343(i)-(iii); 450(i)-(iii), (v)-(vii); 451(i), (ii); 452(i)-(v); 6.2.1 Flours Additive Max. Level Azodicarbonamide 45 mg/kg Benzoyl Peroxide 75 mg/kg Chlorine 2500 mg/kg Chlorine dioxide 30 mg/kg Phosphates 2500 mg/kg Notes 87 87 33 & 225 Page | 49 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA (4) Catatan 542 1101(i) 541(i),(ii) 220225,227, 228, 539 Protease Sodium Aluminium Phosphates Sulfites INS 220-225, 227, 228, 539 56 Sago - GMP mg/kg 1600 mg/kg 200 mg/kg 6.2.2 Starches Additive Max. Level Sulfites 50 mg/kg 6& 252 44 Notes 44 (i) 6.0 Cereals and cereal products derived from cereal grains, roots and tubers, pulses, legumes and pith or soft core of palm tree, excluding bakery wares of food category 7.0. (ii) 6.1 Whole, broken, or flaked grain, including rice 6.0 Cereals and cereal products derived from cereal grains, roots and tubers, pulses, legumes and pith or soft core of palm tree, excluding bakery wares of food category 7.0 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 6.1 Whole, broken, or flaked grain, including rice INS Additive Max. Level Notes 905d Mineral oil, high 800 mg/kg 98 viscosity 310 Propyl Gallate 100 mg/kg 15 57 Sago flour (i) Regional Standard for Edible Sago Flour : Regional Standard for Edible Sago Flour 6.2.1 Flours INS Additive Max. Notes Level 927a Azodicarbo 45 mg/kg namide 928 Benzoyl 75 mg/kg Peroxide 925 Chlorine 2500 87 mg/kg 926 Chlorine 30 mg/kg 87 dioxide 338; 339(i)- Phosphates 2500 33 & (iii); 341(i)mg/kg 225 (iii); 343(i)(iii); 450(i)(iii), (v)(vii); 451(i), (ii); 452(i)(v); 542 Page | 50 (1) (2) Codex Standard Food Reg. 1985 Reg. Title 1101(i) Protease 541(i),(ii) Sodium Aluminium Phosphates Sulfites 220225,227, 228, 539 58 59 60 61 62 63 Corn flour or corn starch Custard powder Meal Wheat germ meal Oatmeal Pasta (i) GMP mg/kg 1600 mg/kg 200 mg/kg (3) Codex GSFA (4) Catatan 6& 252 44 - Refer Regulation 51 - Refer Regulation 51 - Refer Regulation 51 Refer Regulation 56 Standard for Instant Noodles Standard for Instant Noodles INS Additive Max. Level Acidity regulators 260 Acetic acid,glacial GMP 262(i) Sodium acetate GMP 270 Lactic acid (L-, D-, and GMP DL-) 296 Malic acid (DL-) GMP 327 Calcium lactate GMP 330 Citric acid GMP 331(iii) Trisodium citrate GMP 334 Tartaric acid (L(+)-) GMP 350(ii) Sodium malate 7500 mg/kg 365 Sodium fumarates GMP 500(i) Sodium carbonate GMP 500(ii) Sodium hydrogen GMP carbonate 501(i) Potassium carbonate GMP 516 Calcium sulphate GMP 529 Calcium oxide GMP Antioxidants 300 Ascorbic acid (L-) GMP 304 Ascorbyl palmitate 200 mg/kg Singly or 305 Ascorbyl stearate combination as ascorbyl stearate 306 Mixed tocopherols 200 mg/kg concentrate Singly or combination 307 Alpha-tocopherol 310 Propyl gallate 200 mg/kg 319 Tertiary Singly or butylhydroquinone combination (TBHQ) expressed as 320 Butylated a fat or oil Hydroxyanisole (BHA) basis 321 Butylated hydroxytoluene (BHT) (i) (ii) (iii) (iv) (v) Refer Regulation 56 6.0 Cereals and cereal products derived from cereal grains, roots and tubers, pulses, legumes and pith or soft core of palm tree, excluding bakery wares of food category 7.0. 6.4 Pastas and noodles and like products (e.g. rice paper, rice vermicelli, soybean pastas and noodles). 6.4.1 Fresh pastas and noodles and like products. 6.4.2 Dried pastas and noodles and like products. 6.4.3 Pre-cooked pastas and noodles and like products. 6.0 Cereals and cereal products derived from cereal grains, roots and tubers, pulses, legumes and pith or soft core of palm tree, excluding bakery wares of food category 7.0 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 6.4 Pastas and noodles and like products (e.g. rice paper, rice vermicelli, soybean pastas and noodles). List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 6.4.1 Fresh pastas and noodles and like products INS Additive Max. Level Notes 523 Aluminium 300 mg/kg 6 & 247 Ammonium Sulfate 300 Ascorbic Acid, L200 mg/kg 170(i) Calcium GMP Carbonate 330 Citric Acid GMP 297 Fumaric Acid 700 mg/kg 575 Glucono DeltaGMP Lactone 270 Lactic Acid, L-, DGMP and DL338; Phosphates 2500 mg/kg 33 & 339(i)-(iii); 211 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii); Page | 51 Senarai aditif dalam Standard for Instant Noodles hanya terpakai bagi instant noodles shj. Kategori bergantu ng kepada jenis pasta. (1) (2) Codex Standard Food Reg. 1985 Reg. Title Colours 100(i) 101(i) 101(ii) 102 110 120 123 141(i) Curcumin Riboflavin Riboflavin 5’phosphate, sodium Tartrazine Sunset yellow FCF Carmines Amaranth Chlorophyll copper complex 141(ii) Chlophyllin copper complex, sodium and potassium salts 143 Fast green FCF 150a Caramel I-pain 150b Caramel II – sulphite caramelsulfite 150c Caramel III – ammpnia caramel 150d Caramel IV-ammonia sulphite caramel 160a(i) Beta carotene (synthetic) 160a(ii) Carotenes, Vegetable 160a(iii) Beta-carotene (Blakeslea trispora) 160e Beta-apo-carotenal 160f Beta-apo-8’-carotenic acid, methyl or ethyl ester 162 Beet red Flavour Enhancers 620 Glutamic acid (L(+)-) 621 Monosodium glutamate, L631 Disodium 5’-inosinate, 627 Disodium 5’-guanylate 635 Disodium 5’ribonucleotides Stabilizers 170(i) Calcium carbonate 406 Agar 459 Beta-cyclodextrin Thickeners 400 Alginic acid 401 Sodium Alginate 410 Carob Bean Gum 407 Carrageenan and its Na, K, NH4 salts (includes furcellaran) 407a Processed Eucheuma Seaweed 412 Guar gum 414 Gum Arabic (acacia gum) 415 Xanthan gum 416 Karaya Gum (3) Codex GSFA 500 mg/kg 200 mg/kg Singly or in combination as riboflavin 300 mg/kg 300 mg/kg 100 mg/kg 100 mg/kg 100 mg/kg 451(i),(ii); 452(i)-(v); 542 501(i) 262(i) 500(i) 350(ii) 500(ii) 325 Potassium Carbonate Sodium Acetate Sodium Carbonate Sodium DL-Malate Sodium Hydrogen Carbonate Sodium Lactate (4) Catatan 11000 mg/kg 6000 mg/kg 10000 mg/kg GMP GMP GMP 100 mg/kg 290 mg/kg GMP 50000 mg/kg 50000 mg/kg 50000 mg/kg 1200 mg/kg 1000 mg/kg 1000 mg/kg 200 mg/kg 1000 mg/kg GMP GMP GMP GMP GMP GMP GMP GMP 1000 mg/kg GMP GMP GMP GMP GMP GMP GMP GMP GMP 6.4.2 Dried pastas and noodles and like products INS Additive Max. Level Notes 300 Ascorbic Acid,LGMP 256 170(i) Calcium GMP 256 Carbonate 161g Canthaxanthin 15 mg/kg 211 150d Caramel IV – 50000 211 Sulfite Ammonia mg/kg Caramel 160a(ii) Carotenes, Beta-, 1000 mg/kg 211 Vegetable 330 Citric Acid GMP 256 472e Diacetyltartaric 5000 mg/kg and fatty acid esters of glycerol 297 Fumaric Acid GMP 256 270 Lactic Acid, L-, DGMP 256 and DL296 Malic Acid, DLGMP 256 338; 339(i)- Phosphates 900 mg/kg 33 & (iii); 340(i)211 (iii); 341(i)(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii); 451(i), (ii); 452(i)-(v); 542 432-436 Polysorbates 5000 mg/kg 501(i) Potassium GMP 256 Carbonate 262(i) Sodium Acetate GMP 256 500(i) Sodium GMP 256 Carbonate 500(ii) Sodium Hydrogen GMP 256 Carbonate 325 Sodium Lactate GMP 256 6.4.3 Pre-cooked pastas and noodles and like products INS Additive Max. Level Notes 304, 305 Ascorbyl Esters 500 mg/kg 10 & 211 210-213 Benzoates 1000 mg/kg 13 Page | 52 (1) (2) Codex Standard Food Reg. 1985 Reg. Title 417 418 424 440 466 Tara Gum Gellan Gum Curdlan Pectins Sodium carboxymethyl cellulose 508 Potassium chloride 1401 Acid treated starch 1402 Alkaline treated starch 1403 Bleached starch 1404 Oxdized starch 1405 Starches, enzymetreated 1410 Monostarch phosphate 1412 Distarch phosphate esterified with sodium trimetaphosphate; esterified with phosphorous oxychloride 1413 Phosphated distarch phosphate 1414 Acetylated distarch phosphate 1420 Starch acetate 1422 Acetylated distarch adipate 1440 Hydroxypropyl starch 1442 Hydroxyproopyl distarch phosphate 1450 Starch sodium octenyl succinate 1451 Acetylated oxidized starch Humectants 325 Sodium lactate 339(i) Monosodium orthophosphate 339(ii) Disodium orthophosphate 339(iii) Trisodium orthophosphate 340(i) Monopotassium orthophosphate 340(ii) Dipotassium orthophosphate 340(iii) Tripotassium orthophosphate 341(iii) Tricalcium orthophosphate 450(i) Disodium diphosphate 450(iii) Tetrasodium diphosphate 450(v) Tetrapotassium diphosphate 450(vi) Dicalcium diphosphate 451(i) Pentasodium triphosphate 452(i) Sodium polyphosphate (3) Codex GSFA GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP 320 321 161g 150c 150d 120 160a(ii) 160a(i), a(iii), e,f 141(i),(ii) 459 472e GMP GMP GMP GMP GMP GMP GMP GMP GMP 2000 mg/kg Singly or in combination as phosphorus 143 338; 339(i)(iii); 340(i)(iii); 341(i)(iii); 342(i),(ii); 343(i)(iii); 450(i)(iii), (v)(vii); 451(i),(ii); 452(i)(v); 542 900a 432-436 310 477 101(i),(ii) 200-203 220-225, 227, 228, 539 110 319 (4) Catatan Butylated Hydroxyanisole Butylated Hydroxytoluene Canthaxanthin Caramel III – Ammonia Caramel Caramel IV – Sulfite Ammonia Caramel Carmines 200 mg/kg Carotenes, Beta-, Vegetable Carotenoids 1000 mg/kg 153 & 178 153 1200 mg/kg 153 Chlorophylls and Chlorophyllins, Copper Complexes Cyclodextrin, BetaDiacetyltartaric and Fatty Acid Esters of Glycerol Fast Green FCF Phosphates 100 mg/kg 153 1000 mg/kg 10000 mg/kg 153 290 mg/kg 2500 mg/kg 194 33 & 211 Polymethylsiloxane Polysorbates Propyl Gallate 50 mg/kg 5000 mg/kg 200 mg/kg Propylene Glycol Esters of Fatty Acids Riboflavins Sorbates 5000 mg/kg 153 153 15, 130 & 211 2& 153 Sulfites 200 mg/kg 15 mg/kg 50000 mg/kg 50000 mg/kg 100 mg/kg 300 mg/kg 2000 mg/kg 20 mg/kg 15 & 130 15 & 130 153 153 & 173 153 153 42 & 211 44 Sunset yellow FCF 300 mg/kg 153 Tertiary 200 mg/kg 15 & Butylhydroquinone 130 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) Page | 53 (1) (2) Codex Standard Food Reg. 1985 Reg. Title Potassium polyphosphate 452(iv) Calcium polyphosphates 452(v) Ammonium polyphosphates 420 Sorbitol and sorbitol syrup 1520 Propylene glycol Emulsifiers 322 Lecithin 405 Propylene glycol alginate 430 Polyoxyethylene (8)stearate 431 Polyoxyethylene (40) stearate 432 Polyoxyethylene (20) sorbitan monolaurate 433 Polyoxyethylene (20) sorbitan monooleate 434 Polyoxyethylene (20) sorbitan monopalmitate 435 Polyoxyethylene (20) sorbitan monopalmitate 436 Polyoxyethylene (20) sorbitan tristearate 471 Mono and di-glycerides of fatty acids 472e Diacetyltartaric and fatty acid esters of glycerol 473 Sucrose esters of fatty acids 475 Polyglycerol esters of fatty acid 476 Polyglycerol esters of interesterified ricinoleic acids 477 Propylene glycol esters of fatty acids 481(i) Sodium stearoyl lactylate 482(i) Calcium stearoyl lactylate 491 Sorbitan monostearate 492 Sorbitan tristearate 493 Sorbitan monolaurate 495 Sorbitan monopalmitate Flour Treatment Agents 220 Sulphur dioxide 221 Sodium sulfite 222 Sodium hydrogen sulfite 223 Sodium metabisulfite 224 Potassium metabisulfite 225 Potassium sulfite (3) Codex GSFA (4) Catatan 452(ii) GMP 10000 mg/kg GMP 5000 mg/kg 5000 mg/kg (dry basis) Singly or in combination 5000 mg/kg Singly or in combination as total polyoxyethyle ne (20) sorbitan esters GMP 10000 mg/kg 2000 mg/kg 2000 mg/kg 500 mg/kg 5000 mg/kg (dry basis) 5000 mg/kg 5000 mg/kg 5000 mg/kg (dry basis) Singly or in combination 20 mg/kg Singly or in combination as sulphur dioxide Page | 54 (1) (2) Codex Standard Food Reg. 1985 Reg. Title Calcium hydrogen sulfite 228 Potassium bisulfite 539 Sodium thiosulphate Preservatives 200 Sorbic acid 201 Sodium sorbate 202 Potassium sorbate 203 Calcium sorbate (3) Codex GSFA (4) Catatan 227 Anticaking Agent 900a Polydimetylsiloxane 64 Prepared cereal food - 2000 mg/kg Singly or in combination as Sorbic acid 50 mg/kg (i) 6.0 Cereals and cereal products derived from cereal grains, roots and tubers, pulses, legumes and pith or soft core of palm tree, excluding bakery wares of food category 7.0 (ii) 6.3 Breakfast cereals, including rolled oats 6.0 Cereals and cereal products derived from cereal grains, roots and tubers, pulses, legumes and pith or soft core of palm tree, excluding bakery wares of food category 7.0 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 6.3- Breakfast cereals, including rolled oats Additive Max. Level Acesulfame 1200 mg/kg Potassium 129 Allura Red AC 300 mg/kg 304,305 Ascorbyl Esters 200 mg/kg 951 Aspartame 1000 mg/kg INS 950 133 320 321 150c 150d 120 160a(ii) 160a(i), a(iii),e,f 163(ii) 172(i)-(iii) 961 338; 339(i)(iii); Brilliant Blue FCF Butylated Hydroxyanisole Butylated Hydroxytoluene Caramel III – Ammonia Caramel Caramel IV – Sulfite Ammonia Caramel Carmines Carotenes, Beta-, Vegetable Carotenoids Grape Skin Extract Iron Oxides Neotame Phosphates Notes 161 & 188 10 161 & 191 200 mg/kg 200 mg/kg 100 mg/kg 50000 mg/kg 15 & 196 15 & 196 189 2500 mg/kg 200 mg/kg 400 mg/kg 200 mg/kg 200 mg/kg 75 mg/kg 160 mg/kg 2200 mg/kg 161 33 Page | 55 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA 340(i)(iii); 341(i)(iii); 342(i),(ii); 343(i)(iii); 450(i)(iii), (v)(vii); 451(i),(ii); 452(i)-(v); 542 310 Propyl Gallate (4) Catatan 200 mg/kg 15 & 196 101(i),(ii) 954(i)-(iv) 960 Riboflavins 300 mg/kg Saccharins 100 mg/kg 161 Steviol 350 mg/kg 26 Glycosides 955 Sucralose 1000 mg/kg 161 (Trichlorogalactosu crose) 110 Sunset Yellow 300 mg/kg 161 FCF List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 65 Bread - (i) (ii) (iii) (iv) 7.0 Bakery wares 7.1 Bread and ordinary bakery wares 7.1.1 Breads and rolls 7.1.1.1 Yeast-leavened breads and specialty breads 7.0 Bakery wares Additive Max. Level Notes Ascorbyl Esters 1000 mg/kg 10 & 15 Benzoates 1000 mg/kg 13 Butylated 200 mg/kg 15 & Hydroxyanisole 180 321 Butylated 200 mg/kg 15 & Hydroxytoluene 180 903 Carnauba wax GMP 3 143 Fast Green FCF 100 mg/kg 161 905d Mineral oil, High 3000 mg/kg 125 Viscosity 477 Propylene Glycol 15000 11 & 72 Esters of Fatty mg/kg Acids 200-203 Sorbates 1000 mg/kg 42 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) INS 304,305 210-213 320 951 7.1 Bread and ordinary bakery wares Additive Max. Level Acesulfame 1000 mg/kg Potassium Aspartame 4000 mg/kg 133 Brilliant Blue FCF INS 950 100 mg/kg Notes 161 & 188 161 & 191 161 Page | 56 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA (4) Catatan 475e Diacetyltartaric and 6000 mg/kg Fatty Acid Esters of Glycerol 961 Neotame 70 mg/kg 161 955 Sucralose 650 mg/kg 161 (Trichlorogalactosuc rose) List of additives in Table 3 of GSFA (Rujuk Lampiran 3) INS 905e 432436 319 7.1.1 Breads and rolls Additive Max. Level Mineral oil, Medium 3000 mg/kg and Low Viscosity, Class I Polysorbates 3000 mg/kg Notes 36 & 126 Tertiary 200 mg/kg 15 & Butylhydroquinone 195 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 7.1.1.1 Yeast-leavened breads and specialty breads List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 66 68 69 70 72 73 74 75 76 White bread Fruit bread Milk bread Meal bread Rye bread Wheat germ bread Whole meal bread Enriched bread Malt - Refer Regulation 65 - Refer Regulation 65 Refer Regulation 65 Refer Regulation 65 Refer Regulation 65 Refer Regulation 65 - Refer Regulation 65 - Refer Regulation 65 - (i) 6.0 Cereals and cereal products derived from cereal grains,roots and tubers, pulses, legumes and pith or soft core of palm tree, excluding bakery wares of food category 7.0. (ii) 6.1 Whole, broken, or flaked grain, including rice 6.0 Cereals and cereal products derived from cereal grains, roots and tubers, pulses, legumes and pith or soft core of palm tree, excluding bakery wares of food category 7.0 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 6.1 Whole, broken, or flaked grain, including rice INS Additive Max. Level Notes 905d Mineral oil, high 800 mg/kg 98 viscosity 310 Propyl Gallate 100 mg/kg 15 77 78 Malt extract Baker’s malt extract,com mercial malt extract - - Page | 57 (1) Food Reg. 1985 Reg. Title of baker’s 79 Cream of tartar 80 Acid phosphate 81 Baking powder 82 Milk, raw milk or fresh milk (2) Codex Standard (3) Codex GSFA - - - - - - - (4) Catatan (i) 1.0 Dairy products and analogues, excluding products of food category 02.0 (ii) 1.1 Milk and dairy-based drinks (iii) 1.1.1 Milk and butter milk(plain) (iv) 1.1.1.1 Milk (plain) – No Food Additive Provision 1.0 Dairy products and analogues, excluding products of food category 02.0 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 1.1 Milk and dairy-based drinks List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 1.1.1 Milk and butter milk(plain) INS Additive Max. Level 338; 339(i)-(iii); Phosphates 1500 mg/kg 340(i)-(iii); 341(i)-(iii); 342(i), (ii); 343(i)-(iii); 450(i)- (iii), (v)(vii); 451(i), (ii); 452(i)-(v); 542 83 84 85 86 87 88 89 Milk product Skimmed milk,skim milk,non fat milk or separated milk Pasteurize d milk Sterilized milk UHT milk Reference to milk as food Flavoured milk - Notes 33 & 227 - Refer Regulation 82 - - - - - - - (i) 1.0 Dairy products and analogues, excluding products of food category 2.0 (ii) 1.1 Milk and dairy-based drinks – No Food Additive Provision (iii) 1.1.2 Dairy based drinks flavoured and/or fermented (e.g.,chocolate milk, cocoa, eggnog, drinking yoghurt,whey-based drinks) 1.0 Dairy products and analogues, excluding products of food category 02.0 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) Page | 58 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA (4) Catatan 1.1 Milk and dairy-based drinks List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 1.1.2 Dairy based drinks flavoured and/or fermented (e.g., chocolate, milk, cocoa, eggnog, drinking yoghurt, wheybased drinks) INS Additive Max. Level Notes 950 Acesulfame 350mg/kg 161 & Potassium 188 956 Alitame 100mg/kg 161 129 Allura red AC 300mg/kg 52 & 161 951 Aspartame 600mg/kg 161 & 191 962 Aspartame350mg/kg 113 & acesulfame salt 161 133 Brilliant blue FCF 150mg/kg 52 161g Canthaxanthin 15mg/kg 52 & 170 150c Caramel III2000mg/kg 52 Ammonia Caramel 150d Caramel IV-Sulfite 2000mg/kg 52 Ammonia Caramel 120 Carmines 150mg/kg 52 160a(ii) Carotenes,Beta1000mg/kg 52 Vegetable 160(i), Carotenoids 150mg/kg 52 a(iii),e,f 141(i), (ii) Chlorophylls and 50mg/kg 52 & chlorophylls,copp 190 er complexes 472e Diacetyltartaric 5000mg/kg and Fatty Acid Esters of Glycerol 143 Fast Green FCF 100mg/kg 52 163(ii) Grape Skin 150mg/kg 52 & Extract 181 132 Indigotine(indigo 300mg/kg 52 carmine) 172(i)-(iii) Iron oxides 20mg/kg 52 961 Neotame 20mg/kg 161 338, 339(i)- Phosphates 1320mg/kg 33 (iii), 340(i)(iii), 341(i)(iii), 342(i), (ii); 343(i)(iii);450(i)(iii),(v)-(vii); 451(i), (ii); 452(i)-(v); 542 432-436 Polysorbates 3000mg/kg 124 Ponceau 4R 150mg/kg 52 & (cochineal red A) 161 477 Propylene Glycol 5000mg/kg Esters of fatty Page | 59 (1) (2) Codex Standard Food Reg. 1985 Reg. Title (3) Codex GSFA (4) Catatan acids 101(i), (ii) 954(i)-(iv) 554 200-203 Riboflavins Saccharins Sodium Aluminosilicate Sorbates 1000mg/kg 960 Steviol glycosides 200 mg/kg 955 300mg/kg 80mg/kg 60mg/kg 52 161 6& 253 42 & 220 26 & 201 161 Sucralose 200 mg/kg (trichlorogalactos ucrose) 474 Sucroglycerides 5000 mg/kg 110 Sunset yellow 300 mg/kg 52 FCF List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 90 Full cream milk powder or dried full cream milk (i) Standard for milk powders and cream powder - Standard for milk powders and cream powder INS Additive Max. Level Stabilizers 331 Sodium citrates 500mg/kg singly or in 332 Potassium citrates combination expressed as anhydrous substances Firming agents 508 Potassium chloride Limited by GMP 509 Calcium chloride Limited by GMP Acidity Regulators 339 Sodium phosphates 5 000mg/kg singly or in combination expressed as anhydrous substances 340 Potassium phosphates 450 Diphosphates 451 Triphosphates 452 Polyphosphates 500 Sodium carbonates 501 Potassium carbonates Emulsifiers 322 Lecithins Limited by GMP 471 Mono- and di2500mg/kg glycerides of fatty acids 170(i) Calcium carbonate 340(iii) Tricalcium phosphates 10 000 mg/kg 343(iii) Trimagnesium singly or in phosphates combination 504(i) Magnesium carbonate 530 Magnesium oxide Page | 60 (1) (2) Codex Standard Food Reg. 1985 Reg. Title Silicon dioxide,amorphous 552 Calcium silicate 553 Magnesium silicates 554 Sodium aluminosilicate 556 Calcium aluminium silicate Antioxidants 300 Ascorbic acid (L-) (3) Codex GSFA (4) Catatan 551 301 304 320 Sodium ascorbate Ascorbyl palmitate Butylated hydroxyanisole 500mg/kg expressed as ascorbic acid 100 mg/kg 91 Skimmed milk powder, skim milk powder,drie d non fat milk solids or separated milk powder Refer Regulation 90 - 91A Malted milk powder - Refer Regulation 89 91B Formulated milk powder for children - - 92 Recombined milk Reconstitute d milk - - - - 93 94 Evaporated milk or unsweetene d condensed milk (i) Standard for evaporated milk - Standard for evaporated milk INS Additive Max. Level Firming agents 508 Potassium 2000mg/kg singly or chloride 3000mg/kg in 509 Calcium chloride combination,expresse d as anhydrous substances Stabilizers 331 Sodium citrates 2000mg/kg singly or 3000mg/kg in 332 Potassium combination,expressed citrates as anhydrous 333 Calcium citrates substances Acidity Regulators 170 Calcium carbonates 2000mg/kg singly or 339 Sodium Page | 61 (1) (2) Codex Standard Food Reg. 1985 Reg. Title phosphates Potassium phosphates 341 Calcium phosphates 450 Diphosphates 451 Triphosphates 452 Polyphosphates 500 Sodium carbonates 501 Potassium carbonates Thickener 407 Carrageenan Emulsifier 322 Lecithins 96 Condensed milk or sweetened condensed milk Lactose hydrolyzed milk (4) Catatan 3000mg/kg in combination,expressed as anhydrous substances 340 95 (3) Codex GSFA 150mg/kg Limited by GMP (i) Standard for sweetened condensed milks - Standard for sweetened condensed milks INS Additive Max. Level Firming agents 508 Potassium 2000mg/kg singly or chloride 3000mg/kg in 509 Calcium chloride combination,expresse d as anhydrous substances Stabilizers 331 Sodium citrates 2000mg/kg singly or 3000mg/kg in 332 Potassium combination,expressed citrates as anhydrous 333 Calcium citrates substances Acidity Regulators 170 Calcium carbonates 2000mg/kg singly or 339 Sodium 3000mg/kg in phosphates combination,expressed 340 Potassium as anhydrous phosphates substances 341 Calcium phosphates 450 Diphosphates 451 Triphosphates 452 Polyphosphates 500 Sodium carbonates 501 Potassium carbonates Thickener 407 Carrageenan 150mg/kg Emulsifier 322 Lecithins Limited by GMP - (i) 13.0 Foodstuffs intended for particular nutritional uses (ii) 13.3 Dietetic foods intended for special medical purposes (excluding products of food category 13.1) 13.0 Foodstuffs intended for particular nutritional uses Page | 62 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA (4) Catatan List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 13.3 Dietetic foods intended for special medical purpose INS Additive Max. Level Notes 950 Acesulfame 500mg/kg 188 Potassium 129 Allura red AC 50mg/kg 951 Aspartame 1000mg/kg 191 962 Aspartame500mg/kg 113 acesulfame salt 210-213 Benzoates 1500mg/kg 13 133 Brilliant blue FCF 50mg/kg 150c Caramel III20000 Ammonia mg/kg Caramel 150d Caramel IV-Sulfite 20000mg/k Ammonia g Caramel 120 Carmines 50mg/kg 160a(ii) Carotenes,Beta600mg/kg Vegetable 160(i),a(iii), e,f 472e 163(ii) 132 961 338,339(i)(iii), 340(i)(iii), 341(i)(iii), 342(i),(ii); 343 (i)-(iii); 450(i)(iii),(v)(vii);451(i), (ii); 452(i)(v); 542 900a 432-436 124 477 101(i),(ii) 954(i)-(iv) 200-203 960 955 Carotenoids 50mg/kg Diacetyltartaric and Fatty Acid Esters of Glycerol Grape Skin Extract Indigotine(indigo carmine) 5000mg/kg Neotame Phosphates 33mg/kg 2200mg/kg Polydimmethylsilo xane Polysorbates Ponceau 4R (cochineal red A) Propylene Glycol Esters of fatty acids Riboflavins Saccharins Sorbates Steviol glycosides Sucralose (Trichlorogalactosu crose) 250mg/kg 181 50mg/kg 33 50mg/kg 1000mg/kg 50mg/kg 5000mg/kg 300mg/kg 200mg/kg 1500mg/kg 350mg/kg 400mg/kg 42 26 Page | 63 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA (4) Catatan 474 110 Surroglycerides 5000mg/kg Sunset yellow 50mg/kg FCF List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 97 Filled milk (i) 1.0 Dairy products and analogues, excluding products of food category 2.0 (ii) 1.5 Milk powder and cream powder and powder analogues(plain) (iii) 1.5.2 Milk and cream powder analogues 1.0 Dairy products and analogues, excluding products of food category 02.0 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 1.5 Milk powder and cream powder and powder analogues (plain) List of additives in Table 3 of GSFA (Rujuk Lampiran 3) INS 950 304,305 951 556 150c 150d 160a(ii) 160a(i), a(ii), e,f 472e 163(ii) 961 338; 339(i)(iii); 340(i)(iii); 341(i)(iii); 342(i), (ii); 343(i)(iii); 450(i)(iii),(v)-(vii); 451(i),(ii); 452(i)-(v); 542 432-436 477 1.5.2 Milk and cream powder analogues Additive Max. Level Notes Acesulfame 1000 mg/kg 161 & Potassium 188 Ascorbyl Esters 80 mg/kg 10 Aspartame 2000 mg/kg 161 & 191 Calcium 570 mg/kg 6& Aluminium 259 Silicate Caramel III 5000 mg/kg Ammonia Caramel Caramel IV 5000 mg/kg Sulfite Ammonia Caramel Carotenes, Beta-, 1000 mg/kg Vegetable Carotenoids 100 mg/kg 209 Diacetyltartaric And Fattyacid Esters Of Glycerol Grape Skin Extract 10000 mg/kg 150 mg/kg Neotame Phosphates 65 mg/kg 4400 mg/kg Polysorbates Propylene Glycol Esters Offatty 4000 mg/kg 100000 mg/kg 181, 201 & 209 161 33 & 88 Page | 64 (1) (2) Codex Standard Food Reg. 1985 Reg. Title (3) Codex GSFA (4) Catatan Acids Riboflavins 300 mg/kg Sodium 570 mg/kg 6& Aluminosilicate 259 960 Steviol 330 mg/kg 26 & Glycosides 201 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 101(i), (ii) 554 97A Filled milk powder (i) Standard for a blend of skimmed milk and vegetable fat in powdered form - Standard for a blend of skimmed milk and vegetable fat in powdered form INS Additive Max. Level Stabilizers 331(i) Sodium Limited by GMP dihydrogen citrate 331(iii) Trisodium citrate Limited by GMP 332(i) Potassium Limited by GMP dihydrogen citrate 332(ii) Tripotassium Limited by GMP citrate 508 Potassium chloride Limited by GMP 509 Calcium chloride Limited by GMP Acidity Regulators 339(i) Sodium dihydrogen citrate 339(ii) Sodium hydrogem phosphate 339(iii) Tripotassium phosphate 340(i) Potassium dihydrogen phosphate 340(ii) Dipotassium hydrogen phosphate 340(iii) Tripotassium phosphate 4400mg/kg,singly 341(i) Calcium or in dihydrogen combination, as phosphare phosphorous 341(ii) Calcium hydrogen 450(i) 450(ii) 450(iii) 450(v) 450(iv) 450(vii) 451(i) 452(i) phosphate Disodium diphosphate Trisodium diphosphate Tetrasodium diphosphate Tetrapotassium diphosphate Dicalcium diphosphate Calcium dihydrogen diphospate Pentasodium triposphate Sodium Page | 65 (1) (2) Codex Standard Food Reg. 1985 Reg. Title polyphsphate Potassium polyphosphate 452(iii) Sodium calcium polyphosphate 452(iv) Calcium polyphosphate 452(v) Ammonium polyphosphate 500(i) Sodium carbonate 500(ii) Sodium hydrogen carbonate 500(iii) Sodium sesquicarbonate 501(i) Potassium carbonate 501(ii) Potassium hydrogen carbonate Emulsifiers 322 Lecithins 471 Mono- and dglcerides of fatty acids Anticaking Agents 170(i) Calcium carbonate 504(i) Magnesium carbonate 530 Magnesium oxide 551 Silicon dioxide,amorphous 552 Calcium silicate 553(i) Magnesium silicate(synthetic) 553(iii) Talc 554 Sodium aluminium silicate 556 Calcium aluminium silicate 341(i) Tricalcium phosphate 343(iii) Trimagnesium phosphate Antioxidants 300 Ascorbic acid(L-) 301 Sodium ascorbate 304 Ascorbyl palmitate 305 Ascorbyl stearate (3) Codex GSFA (4) Catatan 452(ii) 320 321 319 98 Evaporated filled milk or unsweetene d filled milk Butylated hydroxyanisole Butylated hydroxytoluene Tertiary butylhydroquinone Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP 4400mg/kg,singly or in combination as phosphorous 500mg/kg as ascorbic acid 80mg/kg,singly or in combination,as ascorbyl stearate 100 mg/kg singly or in combination expressed on fat or oil basis (i) Standard for a blend of evaporated skimmed milk and vegetable fat Standard for a blend of evaporated skimmed milk Page | 66 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA (4) Catatan and vegetable fat INS Additive Max. Level Emulsifiers 322 lecithins Limited by GMP Stabilizers 331(i) Sodium dihydrogen Limited by GMP citrate 331(iii) Tripotassium citrate Limited by GMP 332(i) Potassium Limited by GMP dihydrogen citrate 333 Calcium citrates Limited by GMP 508 Potassium chloride Limited by GMP 509 Calcium chloride Limited by GMP Acidity regulators 170(i) Calcium carbonate Limited by GMP 339(i) Sodium dihydrogen phosphate 4400 mg/kg, 339(ii) Disodium singly or in hydrogen combination phosphate as phosphorous 339(iii) Trisodium phosphate 340(i) potassium dihydrogen phosphate 340(ii) Dipotassium hydrogen phosphate 340(iii) Tripotassium phosphate 341(i) Monocalcium 4400mg/kg,singly dihydrogen or in combination phosphate as phosphorous 341(ii) Calcium hydrogen phosphate 341(iii) Tricalcium phosphate 450(i) Disodium diphosphate 450(ii) Trisodium diposphate 450(iii) Tetrasodium diphosphate 450(v) Tetrapotassium diphosphate 45(vi) Dicalcium diphosphate 450(vii) Calcium dihydrogen diphosphate 451(i) Pentasodium triphosphate 451(ii) Pentapotassium triphosphate 452(ii) Sodium polyphosphate 452(iii) Sodium calcium polyphosphate 452(iv) Calcium Page | 67 (1) (2) Codex Standard Food Reg. 1985 Reg. Title polyphosphate Ammonium polyphosphate 500(i) Sodium carbonate 500(ii) Sodium hydrogen carbonate 500(iii) Sodium sesquicarbonate 501(i) Potassium carbonate 501(ii) Potassium hydrogen carbonate Thickeners 407 Carrageenan 407a Processed eucheuma seaweed (PES) (3) Codex GSFA (4) Catatan 452(v) 99 Condensed filled milk or sweetened condensed filled milk Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP (i) Standard for blend of sweetened condensed skimmed milk vegetable fat - Standard for blend of sweetened condensed skimmed milk vegetable fat INS Additive Max. Level Emulsifiers 322 lecithins Limited by GMP Stabilizers 331(i) Sodium Limited by GMP dihydrogen citrate 331(iii) Tripotassium Limited by GMP citrate 332(i) Potassium Limited by GMP dihydrogen citrate 333 Calcium citrates Limited by GMP 508 Potassium Limited by GMP chloride 509 Calcium chloride Limited by GMP Acidity regulators 170(i) Calcium carbonate Limited by GMP 339(i) Sodium dihydrogen phosphate 339(ii) Disodium hydrogen phosphate 339(iii) Trisodium phosphate 340(i) potassium dihydrogen phosphate 340(ii) Dipotassium hydrogen phosphate 340(iii) Tripotassium phosphate 341(i) Monocalcium dihydrogen 4400mg/kg,singly phosphate Page | 68 (1) (2) Codex Standard Food Reg. 1985 Reg. Title 341(ii) Calcium hydrogen phosphate 341(iii) Tricalcium phosphate 450(i) Disodium diphosphate 450(ii) Trisodium diposphate 450(iii) Tetrasodium diphosphate 450(v) Tetrapotassium diphosphate 45(vi) Dicalcium diphosphate 450(vii) Calcium dihydrogen diphosphate 451(i) Pentasodium triphosphate 451(ii) Pentapotassium triphosphate 452(ii) Sodium polyphosphate 452(iii) Sodium calcium polyphosphate 452(iv) Calcium polyphosphate 452(v) Ammonium polyphosphate 500(i) Sodium carbonate 500(ii) Sodium hydrogen carbonate 500(iii) Sodium sesquicarbonate 501(i) Potassium carbonate 501(ii) Potassium hydrogen carbonate Thickeners 407 Carrageenan 407a Processed eucheuma seaweed (PES) 100 Cream or raw cream (i) (3) Codex GSFA (4) Catatan or in combination as phosphorous Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Standard for cream and prepared creams: Only those additives classes indicated in the table below may be used for the product categories specified. Product category Prepackag ed liquid cream (2.4.1): Additive functional class Stabilizer s* Acidity regulat ors* Thickeners* and emulsifiers* Packing gases and propellant s X X X - Page | 69 (1) (2) Codex Standard Food Reg. 1985 Reg. Title Whipping cream (2.4.2): Cream packed under pressure (2.4.3): Whipped cream (2.4.4): Fermented cream (2.4.5): Acidified cream (2.4.6): (3) Codex GSFA X X X - X X X X X X X X X X X - X X X - (4) Catatan * These additives may be used when needed to ensure product stability and integrity of the emulsion, taking into consideration the fat content and durability of the product. With regard to the durability, special consideration should be given to the level of heat treatment applied since some minimally pasteurized products do not require the use of certain additives. X = The use of additives belonging to the class is technologically justified. – = The use of additives belonging to the class is not technologically justified. Standard for cream and prepared creams INS Additive Max. Level Acidity regulators 270 Lactic acid(L-,D-,and GMP DL-) 325 Sodium lactate GMP 326 Potassium lactate GMP 327 Calcium lactate GMP 330 Citric acid GMP 333 Calcium citrates GMP 500(i) Sodium carbonate GMP 500(ii) Sodium hydrogen GMP carbonate 500(iii) Sodium GMP sesquicarbonate 501(i) Potassium carbonate GMP 501(ii) Potassium hydrogen GMP carbonate Stabilizers and thickeners 170(i) Calcium carbonate GMP 331(i) Sodium dihydrogen GMP citrate 331(iii) Trisodium citrate GMP 332(i) Potassium dihydrogen GMP citrate 332(ii) Tripotassium citrate GMP 516 Calcium sulphate GMP 339(i) Sodium dihydrogen phosphate 339(ii) Disodium hydrogen phosphate 339(iii) Trisodium phosphate Page | 70 (1) (2) Codex Standard Food Reg. 1985 Reg. Title 340(i) 340(ii) 340(iii) 341(i) 341(ii) 341(iii) 450(i) 450(ii) 450(iii) 450(v) 450(vi) 450(vii) 451(i) 451(ii) 452(i) 452(ii) 452(iii) 452(iv) 452(v) 400 401 402 403 404 405 406 407 407a 410 412 414 415 418 440 460(i) 460(ii) 461 Potassium dihydrogen phosphate Dipotassium hydrogen phosphate Tripotassium phosphate Monocalcium diydrogen phosphate Calcium hydrogen phosphate Tricalcium phosphate Disodium diphosphate Trisodium diphosphate Tetrasodium diphosphate Tetrapotassium diphosphate Dicalcium diphosphate Calcium dihydrogen diphosphate Pentassium triphosphate Pentapotassium triphosphate Sodium polyphosphate Potassium polyphosphate Sodium calcium polyphosphate Calcium polyphosphate Ammonium polyphosphate Alginic acid Sodium alginate Potassium alginate Ammonium alginate Calcium alginate Propylene glycol alginate agar carrageenan Processed eucheuma seaweed (PES) Carob bean gum Guar gum Gum Arabic(acacia gum) Xanthan gum Gellan gum Pectins Microcrystalline cellulose(cellulose gel) Powdered cellulose Methyl cellulose (3) Codex GSFA (4) Catatan 1100mg/kg expressed as phosphorus GMP GMP GMP GMP GMP 5000mg/kg GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP Page | 71 (1) (2) Codex Standard Food Reg. 1985 Reg. Title 463 464 465 466 508 509 1410 1412 1413 1414 1420 1422 1440 1442 1450 Hydroxypropyl cellulose Hydroxypropyl methyl cellulose Methyl ethyl cellulose Sodium carboxymethyl cellulose(cellulose gum Potassium chloride Calcium chloride Monostarch phosphate Distarch phosphate Phosphate distarch phosphate Acetylated distarch phosphate Starch acetate Acetylated distarch adipate Hydroxypropyl starch Hydroxypropyl distarch phosphate Starch sodium ocentyl succinate Emulsifiers 322(i) lecithin 432 Polyoxyethylene(20)sor bitan monolaurate 433 Polyoxyethylene(20) sorbitan monooleate 434 Polyoxyethylene(20) sorbitan monopalmitate 435 Polyoxyethylene(20) sorbitan monostearate 436 Polyoxyethylene(20) sorbitan tristearate 471 Mono-and di-glycerides of fatty acids 472a Acetic and fatty acids esters of glycerol 472b Lactic and fatty acid esters of glycerol 472c Citric anf fatty acid esters of glycerol 473 Sucrose esters of fatty acids 475 Polyglycerol esters of fatty acids 491 Sorbitan monostearate 492 Sorbitan tristearate 493 Sorbitan monolaurate 494 Sorbitan monooleate 495 Sorbitan monopalmitate Packaging Gases 290 Carbon dioxide 941 Nitrogen (3) Codex GSFA (4) Catatan GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP 1000mg/kg 5000mg/kg 6000mg/kg 5000mg/kg GMP GMP Page | 72 (1) (2) Codex Standard Food Reg. 1985 Reg. Title (3) Codex GSFA (4) Catatan Propeliant for use only in whipped creams(including creams packed under pressure 942 Nitrous oxide GMP 101 102 103 Pasteurize d cream Reduced cream or pouring cream Butter 160b(i) 526 160a(ii) 160a(i), a(iii), e,f 338; 339(i)(iii); 340(i)(iii); 341(i)(iii); 342(i), (ii); 343(i)(iii); 450(i)(iii), (v)(vii); 451(i), (ii); 452(i)(v); 542 500(i) 500(ii) 524 Recombined butter 105 Ghee - Refer Regulation 100 - (i) Standard for butter INS 104 Refer Regulation 100 - Standard for butter 2.2.1 - Butter Additive Max. Level Annatto 20 Extracts, Bixinmg/kg Based Calcium GMP Hydroxide Carotenes, 600 Beta-, mg/kg Vegetable Carotenoids 25 mg/kg Phosphates 880 mg/kg Sodium Carbonate Sodium Hydrogen Carbonate Sodium Hydroxide Notes 8 146 33 & 34 GMP GMP GMP Refer Regulation 103 - (i) 2.0 Fats and oils, and fat emulsions (ii) 2.1 Fats and oils essentially free from water – No Food Additive Provision (iii) 2.1.1 Butter oil,anhydrous milk fat,ghee 2.0 Fats and oils, and fat emulsions List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 2.1.1 Butter oil,anhydrous milk fat, ghee INS 304,305 Additive Ascorbyl esters Max. Level Notes 500mg/kg 10 & 171 Page | 73 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA 320 321 330 310 331(i) 307a,b,c 331(iii) 106 Cheese (i) General Standard for cheese (ii) Standard for cheddar (iii) Standard for danbo (iv) Standard for edam (v) Standard for gouda (vi) Standard for Havarti (vii) Standard for samsoe (viii) Standard for emmentaler (ix) Standard for tilsiter (x) Standard for saint paulin (xi) Standard for provolone (xii) Standard for collommiers (xiii) Standard for camembert (xiv) Standard for brie (xv) Standard for extra hard grating - No Food Additive Provision General Standard for cheese Cheese in Brine: INS Additive Acidity regulators 270 Lactic acid (L-, Dand DL-) 575 Glucono deltalactone Max. Level Limited by GMP Limited by GMP Ripened cheeses, including mould ripened cheeses: Additives not listed below but provided for in Codex individual standards for varieties of ripened cheeses may also be used for similar types of cheese within the limits specified within those standards INS Additive Max. Level Colours 100 Curcumins (for Limited by GMP edible cheese rind) 101 riboflavins Limited by GMP 120 Carmines (for Limited by GMP red marbled cheeses only 140 Chlorophylls (for Limites by GMP green marbled cheeses only) 141 Chlorophylls and 15mg/kg chlorophyllins (4) Catatan Butylated hydroxyanisole Butylated hydroxytoluene Citric acid Propyl gallate 175mg/kg Sodium dihydrogen citrate Tocopherols Trisodium citrate GMP 15, 133 & 171 15, 133 & 171 171 15, 133 & 171 171 500mg/kg GMP 171 171 75mg/kg GMP 100mg/kg (i) 1.0 Dairy products and analogues, excluding products of food category 2.0 (ii) 1.6 Cheese and analogues (iii) 1.6.1 Unripened cheese 1.0 Dairy products and analogues, excluding products of food category 02.0 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 1.6 Cheese and analogues List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 1.6.1 Unripened cheese INS Additive 951 Aspartame 161g 150c Canthaxanthin Caramel III Ammonia Caramel Caramel IV Sulfite Ammonia Caramel Carotenes, Beta-, Vegetable Carotenoids 150d 160a(ii) 160a(i), a(iii), e,f 141 (i),(ii) 132 243 235 338; 339(i)(iii); 340(i)(iii); 341(i)(iii); 342(i), (ii); 343(i)(iii); 450(i)(iii), (v)(vii); 451(i), (ii); 452(i)- Chlorophylls And chlorophyllins, Copper complexes Indigotine (Indigo Carmine) Lauric Arginate Ethyl Ester Natamycin (Pimaricin) Phosphates Max. Level Notes 1000 mg/kg 161 & 191 201 201 15 mg/kg 15000 mg/kg 50000 mg/kg 201 600 mg/kg 100 mg/kg 50 mg/kg 161 200 mg/kg 3 200 mg/kg 40 mg/kg 3 & 80 4400 mg/kg 33 Page | 74 (1) (2) Codex Standard Food Reg. 1985 Reg. Title copper,complexes Carotenes,beta(synt hetic) 160a(ii) Carotenes,beta (vegetable) 160b(ii) Annatto extracts,norbixin based 160c Paprika oleoresino 160e Carotenal,beta-apo8 160f Carotenoic acid ethyl ester,betaapo-8 162 Beet red 171 Titanium dioxide Acidity regulators 170 Calcium carbonates 504 Magnesium carbonates 575 Glucono deltalactone Preservatives 200 Sorbic acid 201 Sodium sorbate 202 Potassium sorbate 203 Calcium sorbate 234 Nisin 239 Hexamethylene tetramine (provolone only) 251 Sodium nitrate 252 Potassium nitrate 280 Propionic acid 281 Sodium propionate 282 Calcium propionate 1105 Lysozyme For surface/rind treatment only 200 Sorbic acid 202 Potassium sorbate 203 Calcium sorbate 160a(i) 235 Natamycin (pimaricin) (3) Codex GSFA (4) Catatan (v);542 25mg/kg 600mg/kg 50mg/kg 432-436 124 Limited by GMP 35mg/kg 101(i),(ii) 200-203 35mg/kg 110 Polysorbates Ponceau 4R (Cochineal Red A) Riboflavins Sorbates 80 mg/kg 100 mg/kg 300 mg/kg 1000 mg/kg 38 3& 161 42 & 223 3 Sunset Yellow 300 mg/kg FCF List of additives in Table 3 of GSFA (Rujuk Lampiran 3) Limited by GMP Limited by GMP Limited by GMP 3000mg/kg calculated as sorbic acid 12.5mg/kg 25mg/kg,express ed as formaldehyde 50mg/kg,express ed as NaNO3 3000mg/kg,calcul ated as propionic acid Limited by GMP 1000m/kg singly or in combination calculated as sorbic acid 2 mg/dm of surface.Not present in a depth of 5 mm9 Miscellaneous additive 508 Potassium chloride Limited by GMP Sliced,cut,shredded or grated cheese Anti-caking agents 460 cellulose Limited by GMP 551 Silicon dioxide, 10,000mg/kg amorphous singly or in combination 552 Calcium silicate silicates 553 Magnesium silicates calculated as 560 Potassium silicate silicon dioxide Preservatives 200 Sorbic acid 1000mg/kg singly Page | 75 (1) (2) Codex Standard Food Reg. 1985 Reg. Title 202 203 Potassium sorbate Calcium sorbate (3) Codex GSFA (4) Catatan or in combination,calc ulated as sorbic acid Standard for cheddar INS Additive Max. Level Colours 100(i) Riboflavin, synthetic 300mg/kg 140 chlorphylls Limited by GMP 160a(i) Carotenes beta(synthetic) 160a Carotenes,beta (iii) (blakeslea trispora 35mg/kg 160e Carotenal,beta-apo8160f Carotenoic acid,ethyl ester beta-apo-8160a(ii) Carotenes,beta600mg/kg (vegetable) 160b(ii) Annatto 25mg/kg extracts,norbixinbased Preservatives 1105 Lysozyme Limited by GMP 200 Sorbic acid 1000mg/kg based on sorbic acid 201 Sodium sorbate surface treatment 202 Potassium sorbate only 203 Calcium sorbate 234 Nisin 12.5mg/kg 235 Natamycin 2 mg/dm not (pimaricin) present ata depth of 5mm surface treatment only 251 Sodium nitrate 35mg/kg,singly or in combination 252 Potassium nitrate (expressed as nitrate ion) 280 Propionic acid 3000mg/kg 281 Sodium propionate surface treatment 283 Potassium only propionate Acidity regulators 170(i) Calcium carbonate Limited by GMP 504(i) Magnesium Limited by GMP carbonate 575 Glucono deltaLimited by GMP lactone Anticaking agents 460(i) Microcrystalline Limited by GMP cellulose(cellulose gel) 460(ii) Powdered cellulose Limited by GMP 551 Silicon 10000mg/kg dioxide,amorphous singly or in combination 552 Calcium silicate Silicates 553(i) Magnesium calculated as silicate(synthetic) Page | 76 (1) (2) Codex Standard Food Reg. 1985 Reg. Title 553(iii) Talc (3) Codex GSFA (4) Catatan silicon dioxide Standard for Dando INS Additive Max. Level Colours 100(i) Riboflavin, synthetic 300mg/kg 140 chlorphylls Limited by GMP 160a(i) Carotenes beta(synthetic) 160a Carotenes,beta (iii) (blakeslea trispora 35mg/kg 160e Carotenal,beta-apo8160f Carotenoic acid,ethyl ester beta-apo-8160a(ii) Carotenes,beta600mg/kg (vegetable) 160b(ii) Annatto 25mg/kg extracts,norbixinbased Preservatives 1105 Lysozyme Limited by GMP 200 Sorbic acid 1000mg/kg based 201 Sodium sorbate on sorbic acid 202 Potassium sorbate surface treatment 203 Calcium sorbate only 234 Nisin 12.5mg/kg 235 Natamycin 2 mg/dm not (pimaricin) present ata depth of 5mm surface treatment only 251 Sodium nitrate 35mg/kg,singly or in combination 252 Potassium nitrate (expressed as nitrate ion) 280 Propionic acid 3000mg/kg 281 Sodium propionate surface treatment 283 Potassium only propionate Acidity regulators 170(i) Calcium carbonate Limited by GMP 504(i) Magnesium Limited by GMP carbonate 575 Glucono deltaLimited by GMP lactone Anticaking agents 460(i) Microcrystalline Limited by GMP cellulose(cellulose gel) 460(ii) Powdered cellulose Limited by GMP 551 Silicon 10000mg/kg dioxide,amorphous singly or in combination 552 Calcium silicate Silicates 553(i) Magnesium calculated as silicate(synthetic) silicon dioxide 553(iii) Talc Page | 77 (1) (2) Codex Standard Food Reg. 1985 Reg. Title INS Colours 100(i) 280 281 (4) Catatan Standard for Edam Additive Max. Level Riboflavin, synthetic 140 chlorphylls 160a(i) Carotenes beta(synthetic) 160a (iii) Carotenes,beta (blakeslea trispora 160e Carotenal,betaapo-8160f Carotenoic acid,ethyl ester beta-apo-8160a(ii) Carotenes,beta(vegetable) 160b(ii) Annatto extracts,norbixinbased Preservatives 1105 Lysozyme 200 Sorbic acid 201 Sodium sorbate 202 Potassium sorbate 203 Calcium sorbate 234 Nisin 235 Natamycin (pimaricin) 251 252 (3) Codex GSFA Sodium nitrate Potassium nitrate Propionic acid Sodium propionate 283 Potassium propionate Acidity regulators 170(i) Calcium carbonate 504(i) Magnesium carbonate 575 Glucono deltalactone Anticaking agents 460(i) Microcrystalline cellulose(cellulos e gel) 460(ii) Powdered cellulose 551 Silicon dioxide,amorphou s 552 Calcium silicate 553(i) Magnesium 300mg/kg Limited by GMP 35mg/kg 600mg/kg 25mg/kg Limited by GMP 1000mg/kg based on sorbic acid surface treatment only 12.5mg/kg 2 mg/dm not present ata depth of 5mm surface treatment only 35mg/kg,singly or in combination (expressed as nitrate ion) 3000mg/kg surface treatment only Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP 10000mg/kg singly or in combination Silicates Page | 78 (1) (2) Codex Standard Food Reg. 1985 Reg. Title 553(iii) INS Colours 100(i) silicate(synthetic) Talc 280 281 (4) Catatan calculated as silicon dioxide Standard for Gouda Additive Max. Level Riboflavin, synthetic 140 chlorphylls 160a(i) Carotenes beta(synthetic) 160a (iii) Carotenes,beta (blakeslea trispora 160e Carotenal,betaapo-8160f Carotenoic acid,ethyl ester beta-apo-8160a(ii) Carotenes,beta(vegetable) 160b(ii) Annatto extracts,norbixinbased Preservatives 1105 Lysozyme 200 Sorbic acid 201 Sodium sorbate 202 Potassium sorbate 203 Calcium sorbate 234 Nisin 235 Natamycin (pimaricin) 251 252 (3) Codex GSFA Sodium nitrate Potassium nitrate Propionic acid Sodium propionate 283 Potassium propionate Acidity regulators 170(i) Calcium carbonate 504(i) Magnesium carbonate 575 Glucono deltalactone Anticaking agents 460(i) Microcrystalline cellulose(cellulose gel) 460(ii) Powdered cellulose 300mg/kg Limited by GMP 35mg/kg 600mg/kg 25mg/kg Limited by GMP 1000mg/kg based on sorbic acid surface treatment only 12.5mg/kg 2 mg/dm not present ata depth of 5mm surface treatment only 35mg/kg,singly or in combination (expressed as nitrate ion) 3000mg/kg surface treatment only Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Page | 79 (1) (2) Codex Standard Food Reg. 1985 Reg. Title 551 552 553(i) 553(iii) INS Colours 100(i) Silicon dioxide,amorphous Calcium silicate Magnesium silicate(synthetic) Talc 280 281 283 (4) Catatan 10000mg/kg singly or in combination Silicates calculated as silicon dioxide Standard for Havarti Additive Max. Level Riboflavin, synthetic 140 chlorphylls 160a(i) Carotenes beta(synthetic) 160a (iii) Carotenes,beta (blakeslea trispora 160e Carotenal,betaapo-8160f Carotenoic acid,ethyl ester beta-apo-8160a(ii) Carotenes,beta(vegetable) 160b(ii) Annatto extracts,norbixinbased Preservatives 1105 Lysozyme 200 Sorbic acid 201 Sodium sorbate 202 Potassium sorbate 203 Calcium sorbate 234 Nisin 235 Natamycin (pimaricin) 251 252 (3) Codex GSFA Sodium nitrate Potassium nitrate Propionic acid Sodium propionate Potassium propionate Acidity regulators 170(i) Calcium carbonate 504(i) Magnesium carbonate 575 Glucono deltalactone Anticaking agents 460(i) Microcrystalline cellulose(cellulose gel) 460(ii) Powdered cellulose 300mg/kg Limited by GMP 35mg/kg 600mg/kg 25mg/kg Limited by GMP 1000mg/kg based on sorbic acid surface treatment only 12.5mg/kg 2 mg/dm not present ata depth of 5mm surface treatment only 35mg/kg,singly or in combination (expressed as nitrate ion) 3000mg/kg surface treatment only Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Page | 80 (1) (2) Codex Standard Food Reg. 1985 Reg. Title 551 552 553(i) 553(iii) INS Colours 100(i) 140 Silicon dioxide,amorphous Calcium silicate Magnesium silicate(synthetic) Talc (3) Codex GSFA (4) Catatan 10000mg/kg singly or in combination Silicates calculated as silicon dioxide Standard for samsoe Additive Max. Level Riboflavin, synthetic chlorphylls 300mg/kg Limited by GMP 160a(i) Carotenes beta(synthetic) 160a (iii) Carotenes,beta (blakeslea trispora 35mg/kg 160e Carotenal,beta-apo8160f Carotenoic acid,ethyl ester beta-apo-8160a(ii) Carotenes,beta600mg/kg (vegetable) 160b(ii) Annatto 25mg/kg extracts,norbixinbased Preservatives 1105 Lysozyme Limited by GMP 200 Sorbic acid 1000mg/kg based on sorbic 201 Sodium sorbate acid surface 202 Potassium sorbate treatment only 203 Calcium sorbate 234 Nisin 12.5mg/kg 235 Natamycin 2 mg/dm not (pimaricin) present ata depth of 5mm surface treatment only 251 Sodium nitrate 35mg/kg,singly or in 252 Potassium nitrate combination (expressed as nitrate ion) 280 Propionic acid 3000mg/kg 281 Sodium propionate surface 283 Potassium treatment only propionate Acidity regulators 170(i) Calcium carbonate Limited by GMP 504(i) Magnesium Limited by GMP carbonate 575 Glucono deltaLimited by GMP lactone Anticaking agents 460(i) Microcrystalline Limited by GMP cellulose(cellulose gel) 460(ii) Powdered cellulose Limited by GMP Page | 81 (1) (2) Codex Standard Food Reg. 1985 Reg. Title 551 552 553(i) 553(iii) Silicon dioxide,amorphous Calcium silicate Magnesium silicate(synthetic) Talc (3) Codex GSFA (4) Catatan 10000mg/kg singly or in combination Silicates calculated as silicon dioxide Standard for emmentaler INS Additive Max. Level Colours 100(i) Riboflavin, synthetic 300mg/kg 140 chlorphylls Limited by GMP 160a(i) Carotenes beta(synthetic) 160a Carotenes,beta (iii) (blakeslea trispora 35mg/kg 160e Carotenal,beta-apo8160f Carotenoic acid,ethyl ester beta-apo-8160a(ii) Carotenes,beta600mg/kg (vegetable) 160b(ii) Annatto 25mg/kg extracts,norbixinbased Preservatives 1105 Lysozyme Limited by GMP 200 Sorbic acid 1000mg/kg 201 Sodium sorbate based on sorbic 202 Potassium sorbate acid surface 203 Calcium sorbate treatment only 234 Nisin 12.5mg/kg 235 Natamycin 2 mg/dm not (pimaricin) present ata depth of 5mm surface treatment only 251 Sodium nitrate 35mg/kg,singly or in 252 Potassium nitrate combination (expressed as nitrate ion) 280 Propionic acid 3000mg/kg 281 Sodium propionate surface 283 Potassium treatment only propionate Acidity regulators 170(i) Calcium carbonate Limited by GMP 504(i) Magnesium Limited by GMP carbonate 575 Glucono deltaLimited by GMP lactone Anticaking agents 460(i) Microcrystalline Limited by GMP cellulose(cellulose gel) 460(ii) Powdered cellulose Limited by GMP Page | 82 (1) (2) Codex Standard Food Reg. 1985 Reg. Title 551 552 553(i) 553(iii) Silicon dioxide,amorphous Calcium silicate Magnesium silicate(synthetic) Talc (3) Codex GSFA (4) Catatan 10000mg/kg singly or in combination Silicates calculated as silicon dioxide Standard for Tilsiter INS Additive Max. Level Colours 100(i) Riboflavin, synthetic 300mg/kg 140 chlorphylls Limited by GMP 160a(i) Carotenes beta(synthetic) 160a Carotenes,beta (iii) (blakeslea trispora 35mg/kg 160e Carotenal,beta-apo8160f Carotenoic acid,ethyl ester beta-apo-8160a(ii) Carotenes,beta600mg/kg (vegetable) 160b(ii) Annatto 25mg/kg extracts,norbixinbased Preservatives 1105 Lysozyme Limited by GMP 200 Sorbic acid 1000mg/kg based on sorbic acid 201 Sodium sorbate surface treatment 202 Potassium sorbate only 203 Calcium sorbate 234 Nisin 12.5mg/kg 235 Natamycin 2 mg/dm not (pimaricin) present ata depth of 5mm surface treatment only 251 Sodium nitrate 35mg/kg,singly or in combination 252 Potassium nitrate (expressed as nitrate ion) 280 Propionic acid 3000mg/kg surface treatment 281 Sodium propionate only 283 Potassium propionate Acidity regulators 170(i) Calcium carbonate Limited by GMP 504(i) Magnesium Limited by GMP carbonate 575 Glucono deltaLimited by GMP lactone Anticaking agents 460(i) Microcrystalline Limited by GMP cellulose(cellulose gel) 460(ii) Powdered cellulose Limited by GMP 551 Silicon dioxide, 10000mg/kg amorphous singly or in combination 552 Calcium silicate Page | 83 (1) (2) Codex Standard Food Reg. 1985 Reg. Title 553(i) 553(iii) Magnesium silicate(synthetic) Talc (3) Codex GSFA (4) Catatan Silicates calculated as silicon dioxide Standard for Saint paulin INS Additive Max. Level Colours 100(i) Riboflavin, synthetic 300mg/kg 140 chlorphylls Limited by GMP 160a(i) Carotenes beta(synthetic) 160a Carotenes,beta (iii) (blakeslea trispora 35mg/kg 160e Carotenal,beta-apo8160f Carotenoic acid,ethyl ester beta-apo-8160a(ii) Carotenes,beta600mg/kg (vegetable) 160b(ii) Annatto 25mg/kg extracts,norbixinbased Preservatives 1105 Lysozyme Limited by GMP 200 Sorbic acid 1000mg/kg based 201 Sodium sorbate on sorbic acid 202 Potassium sorbate surface treatment 203 Calcium sorbate only 234 Nisin 12.5mg/kg 235 Natamycin 2 mg/dm not (pimaricin) present ata depth of 5mm surface treatment only 251 Sodium nitrate 35mg/kg,singly or in combination 252 Potassium nitrate (expressed as nitrate ion) 280 Propionic acid 3000mg/kg 281 Sodium propionate surface treatment 283 Potassium only propionate Acidity regulators 170(i) Calcium carbonate Limited by GMP 504(i) Magnesium Limited by GMP carbonate 575 Glucono deltaLimited by GMP lactone Anticaking agents 460(i) Microcrystalline Limited by GMP cellulose(cellulose gel) 460(ii) Powdered cellulose Limited by GMP 551 Silicon 10000mg/kg dioxide,amorphous singly or in combination 552 Calcium silicate Silicates 553(i) Magnesium calculated as silicate(synthetic) silicon dioxide 553(iii) Talc Page | 84 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA (4) Catatan Standard for Provolone INS Additive Max. Level Colours 100(i) Riboflavin, synthetic 300mg/kg 140 chlorphylls Limited by GMP 160a(i) Carotenes beta(synthetic) 160a Carotenes,beta (iii) (blakeslea trispora 35mg/kg 160e Carotenal,beta-apo8160f Carotenoic acid,ethyl ester beta-apo-8160a(ii) Carotenes,beta600mg/kg (vegetable) 160b(ii) Annatto 25mg/kg extracts,norbixinbased Preservatives 1105 Lysozyme Limited by GMP 200 Sorbic acid 1000mg/kg based on sorbic acid 201 Sodium sorbate surface treatment 202 Potassium sorbate only 203 Calcium sorbate 234 Nisin 12.5mg/kg 235 Natamycin 2 mg/dm not (pimaricin) present ata depth of 5mm surface treatment only 251 Sodium nitrate 35mg/kg,singly or in combination 252 Potassium nitrate (expressed as nitrate ion) 280 Propionic acid 3000mg/kg 281 Sodium propionate surface treatment 283 Potassium only propionate Acidity regulators 170(i) Calcium carbonate Limited by GMP 504(i) Magnesium Limited by GMP carbonate 575 Glucono deltaLimited by GMP lactone Anticaking agents 460(i) Microcrystalline Limited by GMP cellulose(cellulose gel) 460(ii) Powdered cellulose Limited by GMP 551 Silicon dioxide,amorphous 10000mg/kg singly or in 552 Calcium silicate combination 553(i) Magnesium Silicates silicate(synthetic) calculated as 553(iii) Talc silicon dioxide Standard for collommiers Page | 85 (1) Food Reg. 1985 Reg. Title (2) Codex Standard INS Additive Colours 160a(i) Betacarotenes,beta(synthetic) 160a Beta(iii) carotenes,beta(blakeslea trispora) 160e Beta-apo-8’carotenal,beta-apo8’160f Beta-apo-8’carotenic acid, ethyl ester,beta-apo-8’160a(ii) Carotenes,beta(vegetable) 160b(ii) Annatto extracts,norbixinbased Acidity Regulators 575 Glucono deltalactone (3) Codex GSFA (4) Catatan Max. Level 35mg/kg singly or in combination 600mg/kg 25mg/kg Limited by GMP Standard for camembert INS Additive Max. Level Colours 160a(i) Betacarotenes,beta(synthetic) 160a Beta(iii) carotenes,beta35mg/kg singly (blakeslea trispora) or in 160e Beta-apo-8’combination carotenal,beta-apo8’160f Beta-apo-8’carotenic acid, ethyl ester,beta-apo-8’160a(ii) Carotenes,beta600mg/kg (vegetable) 160b(ii) Annatto 25mg/kg extracts,norbixinbased Acidity Regulators 575 Glucono deltaLimited by GMP lactone Standard for Brie INS Additive Max. Level Colours 160a(i) Betacarotenes,beta(synthetic) 160a Beta(iii) carotenes,beta35mg/kg singly (blakeslea trispora) or in 160e Beta-apo-8’combination carotenal,beta-apo8’160f Beta-apo-8’- Page | 86 (1) (2) Codex Standard Food Reg. 1985 Reg. Title carotenic acid, ethyl ester,beta-apo-8’160a(ii) Carotenes,beta(vegetable) 160b(ii) Annatto extracts,norbixinbased Acidity Regulators 575 Glucono deltalactone 107 Cottage cheese (3) Codex GSFA (4) Catatan 600mg/kg 25mg/kg Limited by GMP (i) Standard for cottage cheese include creamed cottage cheese: Only those additives classes indicated as justified in the table below may be used for the product categories specified. Additive functional class: Justified use: Cheese mass2 - Surface/rind treatment - Colours Bleaching agents Acids X Acidity X regulators Stabilizers X1 Thickeners Emulsifiers Antioxidants Preservatives X Foaming agents Anti-caking agents: 1 : Stabilizers including modified starches may be used in compliance with the definition of milk products and only to the extent they are functionally necessary, taking into account any use of gelatine and starches as provided for in section 3.2. 2 : Cheese mass includes creaming mixture X :The use of additives belonging to the class is technologically justified - :The use of additives belonging to the class is not technologically justified INS Additive Preservatives 200 Sorbic acid 201 Sodium sorbate 202 Potassium sorbate 203 Calcium sorbate 234 nisin 280 Propionic acid 281 Sodium propionate 282 Calcium propionate 283 Potassium propionate Acidity Regulators Max. Level 1000mg/kg singly or in combination as sorbic acid 12.5mg/kg Limited by GMP Page | 87 (1) (2) Codex Standard Food Reg. 1985 Reg. Title 170(i) 260 261(i) 261(ii) 262(ii) 263 270 296 325 326 327 330 338 350(i) Calcium carbonate Acetic acid (glacial) Potassium acetate Potassium diacetate Sodium acetate Calcium acetate Lactic acid (L-D-,and DL-) Malic acid(DL-) Sodium lactate Potassium lactate Calcium lactate Citric acid Phosphoric acid Sodium hydrogen DLmalate 350(ii) Sodium DL-malate 351(i) Potassium hydrogen malate 351(ii) Potassium malate 352(ii) Calcium malate(D,L-) 500(i) Sodium carbonate 500(ii) Sodium hydrogen carbonate 500(iii) Sodium sesquicarbonate 501(i) Potassium carbonate 501(ii) Potassium hydrogen carbonate 504(i) Magnesium carbonate 504(ii) Magnesium hydrogen carbonate 507 Hydrochloric acid 575 Glucono delta-lactone 577 Potassium gluconate 578 Calcium gluconate Stabilizers 331(i) Sodium dihydrogen citrate 332(i) Potassium dihydrogen citrate 333 Calcium citrates 339(i) Sodium dihydrogen phosphate 339(ii) Disodium hydrogen phosphate 339(iii) Trisodium phosphate 340(i) Potassium dihydrogen phosphate 340(ii) Dipotassium hydrogen phosphate 340(iii) Tripotassium phosphate 341(i) trMonocalcium dihydrogen phosphate 341(ii) Calcium hydrogen (3) Codex GSFA (4) Catatan Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP 880mg/kg as phosphorus Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP 1300mg/kg, Page | 88 (1) (2) Codex Standard Food Reg. 1985 Reg. Title 341(iii) 342(i) 342(ii) 343(ii) 343(iii) 450(i) 450(iii) 450(v) 450(vi) 451(i) 451(ii) 452(i) 452(ii) 452(iv) 452(v) 400 401 402 403 404 405 406 407 407a 410 412 413 415 416 417 440 466 1400 1401 1402 1403 1404 phosphate Tricalcium phosphate Ammonium dihydrogen phosphate Diammonium hydrogen phosphate Magnesium hydrogen phosphate Trimagnesium phosphate Disodium diphosphate Tetrasodium diphosphate Tetrapotassium diphosphate Dicalcium diphosphate Pentasodium triphosphate Pentapotassium triphosphate Sodium polyphosphate Potassium polyphospate Calcium polyphosphate Ammonium polyphosphate Alginic acid Sodium alginate Potassium alginate Ammonium alginate Calcium alginate Propylene glycol alginate agar carrageenan Processed euchema seaweed (PES) Carob beam gum Guar gum Tragacanth gum Xanthan gum Karaya gum Tara gum pectins Sodium carboxyethyl cellulose(cellulose gum) Dextrins, roasted starch Acid-treated starch Alkaline-treated starch Bleached starch Oxidized starch (3) Codex GSFA (4) Catatan singly or in combination,ex pressed as phosphous Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP 5000mg/kg Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Page | 89 (1) (2) Codex Standard Food Reg. 1985 Reg. Title 1405 1410 1412 1413 1414 1420 1422 1440 1442 108 Cream Cheese Starches, enzymetreated Monostarch phosphate Distarch phosphate Phospated distarch phosphate Acetylated distarch phosphate Starch acetate Acetylated distarch adipate Hydroxypropyl starch Hydroxypropyl distarch phosphate (3) Codex GSFA (4) Catatan Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP (i) Standard for cream cheese: Only those additives classes indicated as justified in the table below may be used for the product categories specified. Additive functional class: Colours Bleaching agents Acids Acidity regulators Stabilizers Thickeners Emulsifiers Antioxidants Preservatives Foaming agents Anti-caking agents: Justified use: Cheese mass2 X1 - Surface/rind treatment - X X - X2 X2 X X X2 X3 - - 1: Only to obtain the colour characteristics, as described in Section 2 2 :Stabilizers and thickeners including modified starches may be used in compliance with the definition of milk products and only to heat treated products to the extent they are functionally necessary, taking into account any use of gelatine and starches as provided for in section 3.2. 3 : For whipped products, only X :The use of additives belonging to the class is technologically justified - : The use of additives belonging to the class is not technologically justified INS Additive Preservatives 200 Sorbic acid 201 Sodium sorbate 202 Potassium sorbate Max. Level 1000mg/kg singly or in combination as Page | 90 (1) (2) Codex Standard Food Reg. 1985 Reg. Title 203 Calcium sorbate 234 nisin 280 Propionic acid 281 Sodium propionate 282 Calcium propionate 283 Potassium propionate Acidity Regulators 170(i) Calcium carbonate 260 Acetic acid (glacial) 261(i) Potassium acetate 261(ii) Potassium diacetate 262(ii) Sodium acetate 263 Calcium acetate 270 296 Lactic acid (L-D-,and DL-) Malic acid(DL-) 325 Sodium lactate 326 Potassium lactate 327 Calcium lactate 330 Citric acid 338 Phosphoric acid 350(i) Sodium hydrogen DLmalate Sodium DL-malate 350(ii) 351(i) 351(ii) Potassium hydrogen malate Potassium malate 352(ii) Calcium malate(D,L-) 500(i) Sodium carbonate 500(ii) Sodium hydrogen carbonate Sodium sesquicarbonate Potassium carbonate 500(iii ) 501(i) 501(ii) 504(i) 504(ii) Potassium hydrogen carbonate Magnesium carbonate 507 Magnesium hydrogen carbonate Hydrochloric acid 575 Glucono delta-lactone (3) Codex GSFA (4) Catatan sorbic acid 12.5mg/kg Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP 880mg/kg as phosphorus Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by Page | 91 (1) (2) Codex Standard Food Reg. 1985 Reg. Title 577 Potassium gluconate 578 Calcium gluconate Stabilizers 331(i) Sodium dihydrogen citrate 332(i) Potassium dihydrogen citrate 333 Calcium citrates 339(i) 339(ii) 339(iii) 340(i) 340(ii) 340(iii) 341(i) 341(ii) 341(iii) 342(i) 342(ii) 343(ii) 343(iii) 450(i) 450(iii) 450(v) 450(vi) 451(i) 451(ii) 452(i) 452(ii) 452(iv) 452(v) 400 Sodium dihydrogen phosphate Disodium hydrogen phosphate Trisodium phosphate Potassium dihydrogen phosphate Dipotassium hydrogen phosphate Tripotassium phosphate trMonocalcium dihydrogen phosphate Calcium hydrogen phosphate Tricalcium phosphate Ammonium dihydrogen phosphate Diammonium hydrogen phosphate Magnesium hydrogen phosphate Trimagnesium phosphate Disodium diphosphate Tetrasodium diphosphate Tetrapotassium diphosphate Dicalcium diphosphate Pentasodium triphosphate Pentapotassium triphosphate Sodium polyphosphate Potassium polyphospate Calcium polyphosphate Ammonium polyphosphate Alginic acid (3) Codex GSFA (4) Catatan GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP 1300mg/kg,sing ly or in combination,ex pressed as phosphous Limited by Page | 92 (1) (2) Codex Standard Food Reg. 1985 Reg. Title 401 Sodium alginate 402 Potassium alginate 403 Ammonium alginate 404 Calcium alginate 405 406 Propylene glycol alginate agar 407 carrageenan 407a Processed euchema seaweed (PES) 410 Carob beam gum 412 Guar gum 413 Tragacanth gum 415 Xanthan gum 416 Karaya gum 471 Tara gum 440 Pectins 466 Sodium carboxyethyl cellulose(cellulose gum) Dextrins, roasted starch Acid-treated starch 1400 1401 1402 1403 Alkaline-treated starch Bleached starch 1404 Oxidized starch 1405 Starches, enzymetreated Monostarch phosphate Distarch phosphate 1410 1412 1413 1414 1420 1422 Phospated distarch phosphate Acetylated distarch phosphate Starch acetate Acetylated distarch adipate (3) Codex GSFA (4) Catatan GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP 5000mg/kg Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Page | 93 (1) (2) Codex Standard Food Reg. 1985 Reg. Title 1440 Hydroxypropyl starch 1442 Hydroxypropyl distarch phosphate Emulsifiers 322 Lecithins 470(i) Salt of myristic, palmitic and stearic acids with ammonia, calcium, potassium and sodium 470(ii) Salt of oleic acid with calcium, potassium and sodium 471 Mono- and diglycerides of fatty acids 472a Acetic and fatty acid esters of glycerol 472b Lactic and fatty acid esters of glycero 472c Citric and fatty acid esters of glycerol 472e Diacetyltartaric and fatty acid esters of glycerol Antioxidants 300 Ascorbic acid (L-) 301 Sodium ascorbate 302 Calcium ascorbate 304 Ascorbyl palmitate 305 Ascorbyl stearate 307b Tocopherol concentrate, mixed Tocopherol, dl-alpha 307c Colors 160a (i) 160a (iii) 160e 160f 160a (ii) 171 Carotenes, beta(synthetic) Carotenes, beta(Blakeslea trispora Carotenal, beta-apo8’Carotenoic acid, ethyl ester, beta-apo-8’Carotenes, beta(vegetable) Titanium dioxide 160b Annatto extracts, (ii) norbixin-based Foaming Agents 290 Carbon dioxide (3) Codex GSFA (4) Catatan Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP 35 mg/kg singly or in combination 35 mg/kg singly or in combination 600 mg/kg Limited by GMP 25mg/kg Limited by Page | 94 (1) (2) Codex Standard Food Reg. 1985 Reg. Title 941 109 Processed cheese Nitrogen (3) Codex GSFA (4) Catatan GMP Limited by GMP (i) Group standard for cheese in brine (ii) Group standard for unripened cheese including fresh Cheese (iii) Standard for whey cheeses Group standard for cheeses in brine INS Additive Max. Level Acidity Regulators 270 Lactic acid (L-, D- and Limited by DL-) GMP 275 Glucono delta-lactone Limited by GMP Group standard for unripened cheese including fresh Cheese INS Additive Max. Level Acidity Regulators 170 Calcium carbonates Limited by GMP 260 Acetic acid (glacial) Limited by GMP 270 Lactic acid (L-, D-, Limited by and DL-) GMP 296 Malic acid (DL-) Limites by GMP 330 Citric acid Limited by GMP 338 Phosphoric acid 880 mg/kg expressed as phosphorus 500 Sodium carbonates Limited by GMP 501 Potassium Limited by carbonates GMP 507 Hydrochloric acid Limited by GMP 575 Glucono delta-lactone Limited by GMP Stabilizers/thickeners: Stabilizers and thickeners including modified starches may be used in compliance with the definition for milk products and only to the extent they are functionally necessary taking into account any use of gelatine and starch as provided for in section 3.2. 331 Sodium citrates Limited by GMP 332 Potassium citrates Limited by GMP 333 Calcium citrates Limited by GMP 339 Sodium phosphates 1540 mg/kg , 340 Potassium singly or in phosphates combination, 341 Calcium phosphates expressed as 450(i) Disodium Page | 95 (1) (2) Codex Standard Food Reg. 1985 Reg. Title 400 diphosphate Trisodium diphosphate Alginic acid 401 Sodium alginate 402 Potassium alginate 403 Ammonium alginate 404 Calcium alginate 405 406 Propylene glycol alginate Agar 407 Carrageenan 410 Carob bean gum 412 Guar gum 413 Tragacanth gum 415 Xanthan gum 416 Karaya gum 417 Tara gum 440 Pectins 460 Celluloses 466 Sodium carboxymethyl cellulose (cellulose gum) Sodium gluconate 450(ii) 576 Modified starches as follows: 1400 Dextrins, roasted starch 1401 Acid-treated starch 1402 1403 Alkaline treated starch Bleached starch 1404 Oxidized starch 1405 Starches, enzymetreated Monostarch phosphate Distarch phosphate 1410 1412 1413 Phosphated distarch phosphate (3) Codex GSFA (4) Catatan phosphorus Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP 5 mg/kg Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Page | 96 (1) (2) Codex Standard Food Reg. 1985 Reg. Title 1414 1420 1422 1440 1442 Acetylated distarch phosphate Starch acetate Acetylated distarch adipate Hydroxypropyl starch Hydroxypropyl distarch phosphate Colours 100 Curcumins (for edible cheese rind) 101 Riboflavins 140 Chlorophylls 141 Copper chlorophylls 160a(i) Carotenes, beta-, (synthetic) Carotenes, beta(vegetable) Annatto extracts norbixin-based Paprika oleoresin 160a(ii ) 160b(ii ) 160c 160e 162 Carotenal, beta-apo8’Carotenoic acid, ethyl ester, beta-apo-8’ Beet red 171 Titanium dioxide 160f Preservatives 200 Sorbic acid 202 Potassium sorbate 203 Calcium sorbate 234 280 Nisin Propionic acid 281 Sodium propionate 282 Calcium propionate 283 Potassium propionate (3) Codex GSFA (4) Catatan Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP 15 mg/kg, singly or combined 25 mg/kg 600 mg/kg 25 mg/kg Limited by GMP 35 mg/kg 35 mg/kg Limited by GMP Limited by GMP 1000 mg/kg of cheese, singly or in combination, expressed as sorbic acid 12.5 mg/kg Limited by GMP Limited by GMP Limited by GMP Limited by GMP For surface/rind treatment only: 235 Natamycin (pimaricin) 2 mg/dm2 of surface. Not present in a depth of 5mm Foaming agents (for whipped products only) 290 Carbon dioxide Limited by GMP Page | 97 (1) (2) Codex Standard Food Reg. 1985 Reg. Title 941 (3) Codex GSFA (4) Catatan Limited by GMP Sliced, cut, shredded and grated products only (surface treatment) Anticaking agents (sliced, cut ,shredded and grated products only (surface treatment)) 460 Celluloses Limited by GMP 551 Silicon dioxide, 10000 mg/kg amorphous singly or in combination.Sil 552 Calcium silicate icates 553 Magnesium silicates calculated as 560 Potassium silicate silicon dioxide Preservatives 200 Sorbic acid 1000 mg/kg of cheese, singly 202 Potassium sorbate or in 203 Calcium sorbate combination, expressed as sorbic acid 280 Propionic acid Limited by GMP 281 Sodium propionate Limited by GMP 282 Calcium propionate Limited by GMP 283 Potassium propionate Limited by GMP 235 Natamycin (pimaricin) 20 mg/kg applied to the surface added duringkneading and stretching process INS 243 200203 INS 260 282 330 575 270 296 235 234 280 Nitrogen Standard For Whey Cheeses 1.6.3 – Whey cheese Additive Max. Level Lauric Arginate 200 mg/kg Ethyl Ester Sorbates 1000 mg/kg 1.6.6 – Whey Protein Cheese Additive Max. Level Acetic acid, GMP Glacial Calcium 3000 mg/kg Propionate Citric acid GMP Glucono deltaGMP lactone Lacyic acid, LGMP , D- and DLMalic acid, GMP DLNatamycin 40 mg/kg (Pimaricin) Nisin 12.5 mg/kg Propionic acid 3000 mg/kg Notes 42 Notes 70 3& 80 28 70 Page | 98 (1) (2) Codex Standard Food Reg. 1985 Reg. Title 281 200203 110 Cheese paste cheese spread or cheese mixture Sodium Propionate Sorbates (3) Codex GSFA 3000 mg/kg 70 3000 mg/kg 42 (4) Catatan (i) 1.0 Dairy products and analogues, excluding products of food category 2.0 (ii) 1.6 Cheese and analogues (iii) 1.6.4 Processed cheese (iv) 1.6.4.2 Flavoured processed cheese, including containing fruit, vegetables, meat, etc. 1.0 Dairy products and analogues, excluding products of food category 2.0 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 1.6 Cheese and analogues List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 1.6.4 Processed cheese INS 129 160a(ii) 160a(i), a(iii), e,f 472e 214,218 172(i)-(iii) 243 235 338; 339(i)(iii); 340(i)(iii); 341(i)(iii); 342(i), (ii); 343(i)(iii);450(i)(iii),(v)(vii);451(i), (ii); 452(i)(v);542 101(i), (ii) 541(i), (ii) Additive Max. Level Notes Allura Red AC Carotenes, Beta-, Vegetable Carotenoids 100 mg/kg 1000 mg/kg 161 Diacetyltartaric And Fatty Acid Esters Of Glycerol Hydroxybenzoate s, Para Iron Oxides Lauric Arginate Ethyl Ester Natamycin (Pimaricin) Phosphates 10000 mg/kg 100 mg/kg 300 mg/kg 27 50 mg/kg 200 mg/kg 40 mg/kg 3 & 80 9000 mg/kg 33 Riboflavins 300 mg/kg Sodium 1600 mg/kg 6& Aluminium 251 Phosphates 200-203 Sorbates 3000 mg/kg 42 110 Sunset Yellow 200 mg/kg 3 FCF List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 1.6.4.2 Flavoured processed cheese INS 161g Additive Canthaxanthin Max. Level Notes 15mg/kg Page | 99 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA 150c Caramel lll ammonia caramel (4) Catatan 50000 mg/kg 150d Caramel IV - sulfite 50000mg/k 72 ammonia caramel g 120 Carmines 100mg/kg 141(i),(ii) Chlorophylls and 50mg/kg chlorophyllins, copper complexes 163(ii) Grape skin extract 1000mg/kg 132 Indigotine (indigo 100mg/kg carmine) 124 Ponceau 4R 100mg/kg (cochineal red A) List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 111 112 Club cheese or luncheon cheese Dried cheese or powdered cheese - - Refer Regulation 110 (i) 1.0 Dairy products and analogues, excluding products of food category 2.0 (ii) 1.6 Cheese and analogues (iii) 1.6.2 Ripened cheese (iv) 1.6.2.3 Cheese powder (for reconstitution; e.g.for cheese sauces) 1.0 Dairy products and analogues, excluding products of food category 2.0 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 1.6 Cheese and analogues List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 1.6.2 Ripened cheese INS Additive Max. Level Notes 161g 1105 235 Canthaxanthin 15 mg/kg 201 Lysozyme GMP Natamycin 40 mg/kg 3 & 80 (Pimaricin) 234 Nisin 12.5 mg/kg 28 200-203 Sorbates 3000 mg/kg 42 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 1.6.2.3 Cheese powder (for reconstitution; e.g.for cheese sauces) INS 160a(ii) 160a(i), a(iii),e,f 141(i),(ii) Additive Max. Level Carotenes, beta-, vegetable Carotenoids 1000 mg/kg Notes 100 mg/kg Chlorophylls and 50mg/kg chlorophyllins, copper complexes List of additives in Table 3 of GSFA (Rujuk Lampiran 3) Page | 100 (1) Food Reg. 1985 Reg. Title 113 Cultured milk or fermented milk (2) Codex Standard (3) Codex GSFA (i) Standard for fermented milk: (4) Catatan - Only those additives classes indicated in the table below may be used for the product categories specified. Additional additives may be present in the flavoured fermented milks and drinks based on fermented milk as a result of carry-over from non-dairy ingredients. Additive class Acidity regulators Carbonating agents Colours Emulsifiers Flavour enhancers Packaging gases Preservatives Stabilizers Sweeteners Thickeners Additive class Acidity regulators Carbonating agents Colours Emulsifiers Flavour enhancers Packaging gases Preservatives Stabilizers Sweeteners Thickeners Fermented Milks and Drinks based on Fermented Milk Plain Flavoured X X2 X2 - X X X X1 X1 X X X X Fermented Milks Heat Treated After Fermentation and Drinks based on Fermented Milk Heat Treated After Fermentation Plain Flavoured X X X2 X2 - X X X X X X X X X X X X = The use of additives belonging to the class is technologically justified. In the case of flavoured products the additives are technologically justified in the dairy portion. - = The use of additives belonging to the class is not technologically justified 1 = Use is restricted to reconstitution and recombination and if permitted by national legislation in the country of sale to the final consumer. 2 = Use of carbonating agents is technologically justified in Drinks based on Fermented Milk only. Acidity regulators, colours, emulsifiers, packaging gases and preservatives listed in Table 3 of the GSFA are acceptable for use in fermented milk products Page | 101 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA (4) Catatan categories as specified in the table above. INS Additive Acidity Regulators 334 Tartaric acid (L(+) 335(i) Monosodium tartrate 335(ii) Sodium L(+)-tartrate 336(i) Monopotassium tartrate 336(ii) Dipotassium tartrate 337 Potassium sodium L(+)- tartrate 355 Adipic acid 356 Sodium adipate 357 Potassium adipate 359 Ammonium adipate Carbonating agents 290 Carbon dioxide Colours 100(i) Curcumin 101(i) Riboflavin, synthetic 101(ii) Riboflavin 5’phosphate, sodium 102 Tartrazine 104 Quinoline yellow 110 Sunset yellow FCF 120 Carmines 122 Azorubine (carmoisine) 124 Ponceau 4R (Cochineal red A) 129 Allura red AC 132 Indigotine 133 Brilliant blue FCF 141(i) Chlorophylls, copper complexes 141(ii) Chlorophyllins, copper complexes, sodium and potassium salts 143 Fast green FCF 150b Caramel II - sulfite caramel 150c Caramel III-ammonia caramel 150d Caramel IV – sulfite ammonia caramel 151 Brilliant black (Black PN) 155 Brown HT 160a(i) Carotene, beta(synthetic) 160e Carotenal, beta-apo8’160f Carotenoic acid, methyl or ethyl ester, beta-apo-8’160a(iii) Carotenes, beta(Blakeslea trispora) Max. Level 2000 mg/kg as tartaric acid 1500 mg/kg, as adipic acid GMP 100 mg/kg 300 mg/kg 300 mg/kg 150 mg/kg 300 mg/kg 150 mg/kg 150 mg/kg 150 mg/kg 300 mg/kg 100 mg/kg 150 mg/kg 500 mg/kg 100 mg/kg 150 mg/kg 2000 mg/kg 2000 mg/kg 150 mg/kg 150 mg/kg 100 mg/kg Page | 102 (1) (2) Codex Standard Food Reg. 1985 Reg. Title 160a(ii) 160b(i) 160b(ii) 160d 161b(i) Carotenes, vegetable Annatto extracts, bixin-based Annatto extracts, norbixin-based Lycopenes Lutein from Tagetes erecta Zeaxanthin (synthetic) Grape skin extract Iron oxide, black Iron oxide, red Iron oxide, yellow 161h(i) 163(ii) 172(i) 172(ii) 172(iii) Emulsifiers 432 Polyoxyethylene (20) sorbitan monolaurate 433 Polyoxyethylene (20) sorbitan monooleate 434 Polyoxyethylene (20) sorbitan monopalmitate 435 Polyoxyethylene (20) sorbitan monostearate 436 Polyoxyethylene (20) sorbitan tristearate 472e Diacetyltartaric and fatty acid esters of glycerol 473 Sucrose esters of fatty acids 474 Sucroglycerides 475 Polyglycerol esters of fatty acids 477 Propylene glycol esters of fatty acids 481(i) Sodium stearoyl lactylate 482(i) Calcium stearoyl lactylate 491 Sorbitan monostearate 492 Sorbitan tristearate 493 Sorbitan monolaurate 494 Sorbitan monooleate 495 Sorbitan monopalmitate 900a Polydimethylsiloxane Flavour Enhancers 580 Magnesium gluconate 620 Glutamic acid (L+)621 Monosodium Lglutamate 622 Monopotassium Lglutamate 623 Calcium di-Lglutamate (3) Codex GSFA (4) Catatan 600 mg/kg 20 mg/kg as bixin 20 mg/kg as norbixin 30 mg/kg as pure lycopene 150 mg/kg 150 mg/kg 100 mg/kg 100 mg/kg 3000 mg/kg 10000 mg/kg 5000 mg/kg 5000 mg/kg 2000 mg/kg 5000 mg/kg 10000 mg/kg 10000 mg/kg 5000 mg/kg 50 mg/kg GMP GMP GMP GMP GMP Page | 103 (1) (2) Codex Standard Food Reg. 1985 Reg. Title 624 Monoammonium Lglutamate 625 Magnesium di-Lglutamate 626 Guanylic acid, 5'627 Disodium 5’guanylate628 Dipotassium 5’guanylate629 Calcium 5’-guanylate 630 Inosinic acid, 5'631 Disodium 5’-inosinate 632 Dipotassium 5’inosinate 633 Calcium 5’-inosinate 634 Calcium 5’ribonucleotides635 Disodium 5’ribonucleotides636 Maltol 637 Ethyl maltol Preservatives 200 Sorbic acid 201 Sodium sorbate 202 Potassium sorbate 203 Calcium sorbate 210 Benzoic acid 211 Sodium benzoate 212 Potassium benzoate 213 Calcium benzoate 234 Nisin Stabilizers and Thickeners 170(i) Calcium carbonate 331(iii) Trisodium citrate 338 Phosphoric acid 339(i) Sodium dihydrogen phosphate 339(ii) Disodium hydrogen phosphate 339(iii) Trisodium phosphate 340(i) Potassium dihydrogen phosphate 340(ii) Dipotassium hydrogen phosphate 340(iii) Tripotassium phosphate 341(i) Monocalcium dihydrogen phosphate 341(ii) Calcium hydrogen phosphate 341(iii) Tricalcium orthophosphate 342(i) Ammonium dihydrogen phosphate 342(ii) Diammonium hydrogen phosphate (3) Codex GSFA (4) Catatan GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP 1000 mg/kg as sorbic acid 300 mg/kg as benzoic acid 500 mg/kg GMP GMP 1000 mg/kg, singly or in combination, as phosphorus Page | 104 (1) (2) Codex Standard Food Reg. 1985 Reg. Title 343(i) 343(ii) 343(iii) 450(i) 450(ii) 450(iii) 450(v) 450(vi) 450(vii) 451(i) 451(ii) 452(i) 452(ii) 452(iii) 452(iv) 452(v) 542 400 401 402 403 404 405 406 407 407a 410 412 413 414 415 416 417 418 425 440 459 460(i) Monomagnesium phosphate Magnesium hydrogen phosphate Trimagnesium phosphate Disodium diphosphate Trisodium diphosphate Tetrasodium diphosphate Tetrapotassium diphosphate Dicalcium diphosphate Calcium dihydrogen diphosphate Pentasodium triphosphate Pentapotassium triphosphate Sodium polyphosphate Potassium polyphosphate Sodium calcium polyphosphate Calcium polyphosphate Ammonium polyphosphate Bone phosphate Alginic acid Sodium alginate Potassium alginate Ammonium alginate Calcium alginate Propylene glycol alginate Agar Carrageenan Processed Eucheuma seaweed (PES) Carob bean gum Guar gum Tragacanth gum Gum Arabic (Acacia gum) Xanthan gum Karaya gum Tara gum Gellan gum Konjac flour Pectins Cyclodextrin, -beta Microcrystalline cellulose (Cellulose (3) Codex GSFA (4) Catatan GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP 5 mg/kg GMP Page | 105 (1) (2) Codex Standard Food Reg. 1985 Reg. Title 460(ii) 461 463 464 465 466 467 468 469 470(i) 470(ii) 471 472a 472b 472c 508 509 511 1200 1400 1401 1402 1403 1404 1405 1410 1412 1413 gel) Powdered cellulose Methyl cellulose Hydroxypropyl cellulose Hydroxypropyl methyl cellulose Methyl ethyl cellulose Sodium carboxymethyl cellulose (cellulose gum) Ethyl hydroxyethyl cellulose Cross-linked sodium carboxymethyl cellulose (crosslinked cellulose gum) Sodium carboxymethyl cellulose, enzymatically hydrolyzed (cellulose gum,enzymatically hydrolyzed) Salts of myristic, palmitic and stearic acids with ammonia, calcium, potassium and sodium Salts of oleic acid with calcium, potassium and sodium Mono- and diglycerides of fatty acids Acetic and fatty acid esters of glycerol Lactic and fatty acid esters of glycerol Citric and fatty acid esters of glycerol Potassium chloride Calcium chloride Magnesium chloride Polydextrose Dextrins, roasted starch Acid treated starch Alkaline treated starch Bleached starch Oxidized starch Starches, enzyme treated Mono starch phosphate Distarch phosphate Phosphated distarch (3) Codex GSFA (4) Catatan GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP Page | 106 (1) (2) Codex Standard Food Reg. 1985 Reg. Title 1414 1420 1422 1440 1442 1450 1451 phosphate Acetylated distarch phosphate Starch acetate Acetylated distarch adipate Hydroxypropyl starch Hydroxypropyl distarch phosphate Starch sodium octenyl succinate Acetylated oxidized starch Sweeteners 420 Sorbitol 421 Mannitol 950 Acesulfame potassium 951 Aspartame 953 Isomalt (Hydrogenated isomaltulose) 954 Saccharin 955 Sucralose (Trichlorogalactosucr ose) 956 Alitame 961 Neotame 962 Aspartameacesulfame salt 964 965 966 967 968 116 Ice cream Polyglycitol syrup Maltitols Lactitol Xylitol Erythritol - (3) Codex GSFA (4) Catatan GMP GMP GMP GMP GMP GMP GMP GMP GMP 350 mg/kg 1000 mg/kg GMP 100 mg/kg 400 mg/kg 100 mg/kg 100 mg/kg 350 mg/kg on an acesulfame potassium equivalent basis GMP GMP GMP GMP GMP (i) 1.0 Dairy products and analogues, excluding products of food category 2.0 (ii) 1.7 Dairy-based desserts(e.g.pudding,fruit or flavoured youghurt) (iii) 2.0 Fats and oils, and fat emulsions (iv) 2.4 Fat based desserts excluding dairy based dessert products of food category 01.7 1.0 Dairy products and analogues, excluding products of food category 2.0 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 1.7 Dairy-based desserts(e.g.pudding,fruit or flavoured youghurt) INS Additive Max. Level Notes 950 Acesulfame 350mg/kg 161 & potassium 188 956 Alitame 100mg/kg 161 Page | 107 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA 129 442 304-305 951 962 210-213 133 161g 150c 150d 120 160 a(ii) 160a (i), a(iii),e,f 141(i),(ii) 472e 143 163(ii) 214,218 132 172(i)-(iii) 243 961 338; 339 (i)-(iii); 340(i)(iii); 41(i)(iii); 342 (i),(ii);343 (i)-(iii); 450(i)(iii), (v)(vii);45 1(i), (ii); 452(i)(v);542 432-436 124 310 477 101(i),(ii) 945(i)- (4) Catatan Allura red AC Ammonium salts of phosphatidic acid Ascorbyl esters Aspartame 300mg/kg 5000mg/kg 161 231 500mg/kg 1000mg/kg Aspartameacesulfame salt Benzoates Brilliant blue FCF Canthaxanthin Caramel III ammonia caramel Caramel IV - sulfite ammonia caramel Carmines Carotenes, beta,vegetable Carotenoids 350mg/kg 2 & 10 161 & 191 113 & 161 Chlorophylls and chlorophyllins, copper complexes Diacetyltartaric and fatty acid esters of glycerol Fast green FCF Grape skin extract Hydroxybenzoates, para Indigotine (indigo carmine) Iron oxides Lauric arginate ethyl ester Neotame Phosphates Polysorbates Ponceau 4R (Cochineal Red A) Propyl Gallate Propylene Glycol Esters Of Fatty Acids Riboflavins Saccharins 300mg/kg 150mg/kg 15mg/kg 2000mg/kg 13 170 2000mg/kg 150mg/kg 1000mg/kg 100mg/kg 500mg/kg 10000mg/k g 100mg/kg 200mg/kg 120mg/kg 2 181 27 150mg/kg 100mg/kg 200mg/kg 170 100mg/kg 1500mg/kg 161 33 3000mg/kg 150mg/kg 161 90mg/kg 5000mg/kg 300mg/kg 100mg/kg 2 & 15 161 Page | 108 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA (4) Catatan (iv) 200-203 960 955 Sorbates 1000mg/kg 42 Steviol Glycosides 330mg/kg 26 Sucralose 400mg/kg 161 (Trichlorogalactosucro se) 474 Sucroglycerides 5000mg/kg 110 Sunset Yellow FCF 300mg/kg 161 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 2.0 Fats and oils, and fat emulsions List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 2.4 Fat-based desserts excluding dairy-based dessert products of food category 1.7 INS Additive Max. Level Notes 950 Acesulfame 350mg/kg 161 & potassium 188 129 Allura red AC 300mg/kg 161 304-305 Ascorbyl esters 80mg/kg 10 951 Aspartame 1000mg/kg 161 & 191 962 Aspartame350mg/kg 113 & acesulfame 161 salt 210-213 Benzoates 1000mg/kg 13 133 Brilliant blue FCF 150mg/kg 320 Butylated 200mg/kg 15 & Hydroxyanisole 130 321 Butylated 200mg/kg 15 & Hydroxytoluene 130 161g Canthaxanthin 15mg/kg 150c Caramel III 20000mg/k ammonia g caramel 150d Caramel IV - sulfite 20000mg/k ammonia caramel g 120 Carmines 150mg/kg 160a(ii) Carotenes, beta-, 1000mg/kg vegetable 160a(i), Carotenoids 100mg/kg a(iii),e,f 141(i),(ii) Chlorophylls and 500mg/kg chlorophyllins, copper complexes 472e Diacetyltartaric and 5000mg/kg fatty acid esters of glycerol 143 Fast green FCF 100mg/kg 163(ii) Grape skin extract 200mg/kg 181 132 Indigotine (indigo 150mg/kg carmine) 172(i)-(iii) Iron oxides 350mg/kg 961 Neotame 100mg/kg 161 Page | 109 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA 338; 339 (i)-(iii); 340(i) (iii); 341(i)(iii); 342(i),(ii); 343(i)(iii); 450(i)(iii), (v)(vii); 451(i), (ii); 452(i)(v); 542 432-436 124 310 477 101(i),(ii) 945(i)(iv) 200-203 960 955 (4) Catatan Phosphates 1500mg/kg 33 Polysorbates Ponceau 4R (cochineal red A) Propyl gallate 3000mg/kg 50mg/kg 102 200mg/kg 15 & 130 Propylene glycol esters of fatty acids Riboflavins Saccharins 40000 mg/kg 300mg/kg 100mg/kg 161 Sorbates 1000mg/kg 42 Steviol glycosides 330mg/kg 26 Sucralose 400mg/kg 161 (Trichlorogalactosuc rose) 474 Sucroglycerides 5000mg/kg 110 Sunset Yellow FCF 50mg/kg 319 Tertiary 200 mg/kg 15 & Butylhydroquinone 130 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 117 118 Particular labelling of milk&milk product Sugar - (i) Standard for sugar - - Standard for sugar Sulphur Dioxide: Sugar Max.permitted level (mg/kg) White sugar 15 Powdered sugar 15 Dextrose anhydrous 15 Dextrose monohydrate 15 Powdered dextrose 15 Fructose 15 Soft white sugar 20 Soft brown sugar 20 Glucose syurup 20 Dried glucose syrup 20 Dried glucose syrup used 150 to manufacture sugar Page | 110 (1) Food Reg. 1985 Reg. Title (2) Codex Standard confectionery Glucose syrup used to manufacture sugar confectionery Lactose Plantation or mill white sugar Raw cane sugar (3) Codex GSFA (4) Catatan 400 None 70 20 Anticaking agents: The following anticaking agents are permitted for use in powdered sugar and powdered dextrose to a maximum level of 1.5% m/m singly or in combination, provided that starch is not present. Calcium phosphate, tribasic Magnesium carbonate Silicon dioxide, amorphous (dehydrated silica gel) Calcium silicate Magnesium trisilicate Sodium aluminosilicate Calcium aluminosilicate 119 120 Soft brown sugar Coloured sugar or rainbow sugar Refer Regulation 118 - (i) 11.0 Sweeteners, including honey (ii) 11.4 Other sugars and syurps (e.g xylose, maple syrup ,sugar toppings) 11.0 Sweeteners, including honey List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 11.4 Other sugars and syurps (e.g xylose, maple syrup, sugar toppings) INS 950 956 129 304,305 951 210-213 263 161g 150c 160a(ii) 160a(i), a(iii),e,f 141(i),(ii) 214,218 132 Max. Level Notes Acesulfame Potassium Alitame Allura Red AC Ascorbyl Esters Aspartame Additive 1000 mg/kg Benzoates Calcium Acetate Canthaxanthin Caramel III ammonia caramel Carotenes, beta-, vegetable Carotenoids 1000 mg/kg GMP 15 mg/kg 50000 mg/kg 50mg/kg 159 & 188 159 161 10 159 & 191 13 258 50mg/kg 217 Chlorophylls and chlorophyllins, copper complexes Hydroxybenzoates, paraIndigotine (indigo 64mg/kg 62 100mg/kg 27 300mg/kg 161 200 mg/kg 300 mg/kg 200 mg/kg 3000 mg/kg 100 Page | 111 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA 504(i) 504(ii) 528 961 338; 339(i)(iii);340(i) -(iii); 341(i)(iii); 342(i), (ii); 343(i)(iii); 450(i)(iii), (v)(vii);451(i ), (ii); 452(i)(v);542 124 332(i) 477 101(i),(ii) 954(i)(iv) 331(i) 200-203 955 220-225, 227, 228,539 332(ii) 331(iii) carmine) Magnesium carbonate Magnesium hydroxide carbonate Magnesium hydroxide Neotame Phosphates Ponceau 4R (cochineal red A) Potassium dihydrogen Citrate Propylene glycol esters Of fatty acids Riboflavins Saccharins (4) Catatan GMP 258 GMP 258 GMP 258 70mg/kg 1320mg/kg 159 33 300mg/kg 159 GMP 258 5000mg/kg Sodium dihydrogen citrate Sorbates Sucralose (trichlorogalactosucr ose) Sulfites Tripotassium citrate Trisodium citrate 300mg/kg 300mg/kg 159 GMP 258 1000mg/kg 1500mg/kg 42 159 & 161 40mg/kg 44 GMP GMP 258 258 121 Dextrose anhydrous Refer Regulation 118 - 122 Dextrose monohydrate s Refer Regulation 118 - - Refer Regulation 120 123 124 Refiner’s syrup Glucose - (i) 11.0 Sweeteners, including honey (ii) 11.1 Refined and raw sugars – No Food Additive Provision 11.0 Sweeteners, including honey List of additives in Table 3 of GSFA (Rujuk Lampiran 3) Page | 112 (1) Food Reg. 1985 Reg. Title 125 Glucose syrup 126 Gula Melaka 127 Gula Kabung 128 Fructose 129 High fructose glucose syrup (2) Codex Standard (3) Codex GSFA Refer Regulation 118 - - Refer Regulation 120 - Refer Regulation 120 Refer Regulation 118 - (4) Catatan (i) 11.0 Sweeteners, including honey (ii) 11.3 Sugar solutions and syrup, also(partially)inverted, including treacle and molasses, excluding products of food category 11.0 Sweeteners, including honey List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 11.3 Sugar solutions and syrup, also(partially)inverted,including treacle and molasses, excluding products of food category INS Additive Max. Level Notes 101(i),(ii) Riboflavins 300mg/kg 220-225, 227, Sulfites 70mg/kg 44 228, 539 130 Honey Standard for Honey - No Food Additive Provision - 131 Icing sugar Refer Regulation 118 - 132 Molasses - Refer Regulation 129 133 Non nutritive sweetening substance Aspartame Beverage whitener - - (i) Standard for a blend of evaporated skimmed milk and vegetable fat (ii) Standard for a blend of sweetened condensed skimmed milk and vegetable fat - 134 134A Standard for a blend of evaporated skimmed milk and vegetable fat INS Additive Max. Level Emulsifiers 322 Lecithins Limited by GMP Stabilizers 331(i) Sodium Limited by GMP dihydrogen citrate 331(iii) Trisodium citrate Limited by GMP 332(i) Potassium Limited by GMP dihydrogen citrate 332(ii) Tripotassium Limited by GMP citrate 333 Calcium Citrates Limited by GMP 508 Potassium Limited by GMP chloride 509 Calcium chloride Limited by GMP Acidity Regulators 170(i) Calcium Limited by GMP carbonate Page | 113 (1) (2) Codex Standard Food Reg. 1985 Reg. Title 339(i) 339(ii) 339(iii) 340(i) 340(ii) 340(iii) 341(i) 341(ii) 341(iii) 450(i) 450(ii) 450(iii) 450(v) 450(vi) 450(vii) 451(i) 451(ii) 452(i) 452(ii) 452(iii) 452(iv) 452(v) 500(i) 500(ii) 500(iii) 501(i) 501(ii) Sodium dihydrogen phosphate Disodium hydrogen phosphate Trisodium phosphate Potassium dihydrogen phosphate Dipotassium hydrogen phosphate Tripotassium phosphate Monocalcium dihydrogen phosphate Calcium hydrogen phosphate Tricalcium phosphate Disodium diphosphate Trisodium diphosphate Tetrasodium diphosphate Tetrapotassium diphosphate Dicalcium diphosphate Calcium dihydrogen diphosphate Pentasodium triphosphate Pentapotassium triphosphate Sodium polyphosphate Potassium polyphosphate Sodium calcium polyphosphate Calcium polyphosphate Ammonium polyphosphate Sodium carbonate Sodium hydrogen carbonate Sodium sesquicarbonate Potassium carbonate Potassium hydrogen (3) Codex GSFA (4) Catatan 4400 mg/kg, singly or in combination as phosphorous 4400 mg/kg, singly or in combination as phosphorous Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Page | 114 (1) (2) Codex Standard Food Reg. 1985 Reg. Title carbonate Thickeners 407 Carrageenan 407a Processed eucheme seaweed(PES (3) Codex GSFA (4) Catatan Limited by GMP Limited by GMP Standard for a blend of sweetened condensed skimmed milk and vegetable fat INS Additive Max. Level Emulsifiers 322 Lecithins Limited by GMP Stabilizers 331(i) Sodium dihydrogen Limited by citrate GMP 331(iii) Trisodium citrate Limited by GMP 332(i) Potassium dihydrogen Limited by citrate GMP 332(ii) Tripotassium citrate Limited by GMP 333 Calcium Citrates Limited by GMP 508 Potassium chloride 509 Calcium chloride Acidity Regulators 170(i) Calcium carbonate 339(i) 339(ii) 339(iii) 340(i) 340(ii) 340(iii) 341(i) 341(ii) 341(iii) 450(i) 450(ii) 450(iii) 450(v) 450(vi) Sodium dihydrogen phosphate Disodium hydrogen phosphate Trisodium phosphate Potassium dihydrogen phosphate Dipotassium hydrogen phosphate Tripotassium phosphate Monocalcium dihydrogen phosphate Calcium hydrogen phosphate Tricalcium phosphate Disodium diphosphate Trisodium diphosphate Tetrasodium diphosphate Tetrapotassium diphosphate Dicalcium diphosphate Limited by GMP Limited by GMP Limited by GMP 4400 mg/kg, singly or in combination as phosphorous Page | 115 (1) (2) Codex Standard Food Reg. 1985 Reg. Title 450(vii) 451(i) 451(ii) 452(i) 452(ii) 452(iii) 452(iv) 452(v) 500(i) 500(ii) 500(iii) 501(i) Calcium dihydrogen diphosphate Pentasodium triphosphate Pentapotassium triphosphate Sodium polyphosphate Potassium polyphosphate Sodium calcium polyphosphate Calcium polyphosphate Ammonium polyphosphate Sodium carbonate Sodium hydrogen carbonate Sodium sesquicarbonate Potassium carbonate 501(ii) Potassium hydrogen carbonate Thickeners 407 Carrageenan 407a 134B Sweetened creamer Processed eucheme seaweed(PES) (3) Codex GSFA (4) Catatan Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP (i) Standard for a blend of sweetened condensed skimmed milk and vegetable fat - Standard for a blend of sweetened condensed skimmed milk and vegetable fat INS Additive Max. Level Emulsifiers 322 Lecithins Limited by GMP Stabilizers 331(i) Sodium dihydrogen Limited by citrate GMP 331(iii) Trisodium citrate Limited by GMP 332(i) Potassium dihydrogen Limited by citrate GMP 332(ii) Tripotassium citrate Limited by GMP 333 Calcium Citrates Limited by GMP 508 Potassium chloride 509 Calcium chloride Acidity Regulators 170(i) Calcium carbonate Limited by GMP Limited by GMP Limited by Page | 116 (1) (2) Codex Standard Food Reg. 1985 Reg. Title (3) Codex GSFA (4) Catatan GMP 339(i) 339(ii) 339(iii) 340(i) 340(ii) 340(iii) 341(i) 341(ii) 341(iii) 450(i) 450(ii) 450(iii) 450(v) 450(vi) 450(vii) 451(i) 451(ii) 452(i) 452(ii) 452(iii) 452(iv) 452(v) 500(i) 500(ii) 500(iii) 501(i) Sodium dihydrogen phosphate Disodium hydrogen phosphate Trisodium phosphate Potassium dihydrogen phosphate Dipotassium hydrogen phosphate Tripotassium phosphate Monocalcium dihydrogen phosphate Calcium hydrogen phosphate Tricalcium phosphate Disodium diphosphate Trisodium diphosphate Tetrasodium diphosphate Tetrapotassium diphosphate Dicalcium diphosphate Calcium dihydrogen diphosphate Pentasodium triphosphate Pentapotassium triphosphate Sodium polyphosphate Potassium polyphosphate Sodium calcium polyphosphate Calcium polyphosphate Ammonium polyphosphate Sodium carbonate Sodium hydrogen carbonate Sodium sesquicarbonate Potassium carbonate 501(ii) Potassium hydrogen carbonate Thickeners 407 Carrageenan 407a Processed eucheme seaweed(PES) 4400 mg/kg, singly or in combination as phosphorous Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Page | 117 (1) Food Reg. 1985 Reg. Title 134 C Non dairy creamer (2) Codex Standard (3) Codex GSFA (4) Catatan - (i) 1.0 Dairy products and analogues, excluding products of food category 02.0 (ii) 1.3 Condensed milk and analogues (plain) (iii) 1.3.2 Beverage whiteners 1.0 Dairy products and analogues, excluding products of food category 02.0 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 1.3 Condensed milk and analogues (plain) List of additives in Table 3 of GSFA (Rujuk Lampiran 3) INS 950 1.3.2 Beverage whiteners Additive Max. Level Acesulfame potassium 2000mg/kg 304,305 951 Ascorbyl esters Aspartame 80mg/kg 6000mg/kg 320 Butylated hydroxyanisole Butylated hydroxytoluene Caramel III - ammonia Caramel Caramel IV - sulfite Ammonia caramel Carotenes, beta-, Vegetable Carotenoids 100mg/kg 321 150c 150d 160a(ii) 160a(i), a(iii),e,f 472e Diacetyltartaric and Fatty acid esters of Glycerol Neotame Phosphates 961 338; 339(i)-(iii); 340 (i)(iii); 341 (i)-(iii); 342(i),(ii) ; 343(i)(iii);450 (i)-iii),(v)(vii);451 (i),(ii); 452(i)(v);542 432-436 Polysorbates 477 Propylene glycol esters Of fatty acids 101(i),(ii) Riboflavins 554 Sodium aluminosilicate 200-203 Sorbates 955 Sucralose (trichlorogalactosucros e) 100mg/kg Notes 161 & 188 10 161 & 191 15 & 195 15 & 195 1000mg/kg 1000mg/kg 1000mg/kg 100mg/kg 5000mg/kg 65mg/kg 13000 mg/kg 161 33 4000mg/kg 1000mg/kg 300mg/kg 570mg/kg 200mg/kg 580mg/kg 6& 260 42 161 Page | 118 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA 474 Sucroglycerides 319 (4) Catatan 20000 mg/kg 100mg/kg Tertiary 15 & Butylhydroquinone 195 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 135 Flour confection - (i) (ii) (iii) (iv) 7.0 Bakery wares 7.1 Bread and ordinary bakery wares and mixes 7.1.2 Crackers,excluding sweet crackers 7.1.3 Other Ordinary Bakery Products (e.g Bagels, Pita, English Muffins) (v) 7.1.5 Steamed Breads And Buns (vi) 7.2 Fine bakery wares(sweet,salty,savoury) and mixes 7.0 Bakery wares Additive Max. Level Notes Ascorbyl Esters 1000 mg/kg 10 & 15 Benzoates 1000 mg/kg 13 Butylated 200 mg/kg 15 & Hydroxyanisole 180 321 Butylated 200 mg/kg 15 & Hydroxytoluene 180 903 Carnauba wax GMP 3 143 Fast Green FCF 100 mg/kg 161 905d Mineral oil, High 3000 mg/kg 125 Viscosity 477 Propylene Glycol 15000 11 & 72 Esters of Fatty mg/kg Acids 200-203 Sorbates 1000 mg/kg 42 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) INS 304,305 210-213 320 INS 950 951 133 475e 7.1 Bread and ordinary bakery wares Additive Max. Level Acesulfame 1000 mg/kg Potassium Aspartame 4000 mg/kg Notes 161 & 188 161 & 191 161 Brilliant Blue FCF 100 mg/kg Diacetyltartaric and 6000 mg/kg Fatty Acid Esters of Glycerol 961 Neotame 70 mg/kg 161 955 Sucralose 650 mg/kg 161 (Trichlorogalactosuc rose) List of additives in Table 3 of GSFA (Rujuk Lampiran 3) INS 129 523 150c 7.1.2 Crackers,excluding sweet crackers Additive Max. Level Notes Allura red AC 300mg/kg 161 Aluminium 100mg/kg 6& ammonium 246 Sulfate Caramel III 50000 161 ammonia mg/kg Caramel Page | 119 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA 150d 120 160a(i) 160a(i), a(iii),e,f 163(ii) 338; 339(i)(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)(vii);451(i), (ii); 452(i)(v);542 432-436 541(i),(ii) Caramel IV sulfite Ammonia caramel Carmines Carotenes, beta-, Vegetable Carotenoids Grape skin extract Phosphates (4) Catatan 50000 mg/kg 161 200mg/kg 1000mg/kg 178 1000mg/kg 200mg/kg 9300mg/kg 181 33 & 229 Polysorbates 5000mg/kg 11 Sodium 100mg/kg 6& aluminium 246 Phosphates 319 Tertiary 200mg/kg 15 & Butylhydroquinone 195 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 7.1.3 Other Ordinary Bakery Products e.g Bagels, Pita, English Muffins) INS Additive Max. Level Notes 129 Allura Red AC 300mg/kg 161 523 Aluminium 100mg/kg 6, 244 Ammonium & 246 Sulfate 150c Caramel III 50000 161 Ammonia mg/kg Caramel 150d Caramel IV 50000 161 Sulfite mg/kg Ammonia Caramel 160a(i), Carotenoids 1000mg/kg a(iii),e,f 338; 339(i)- Phosphates 9300mg/kg 33 & (iii); 229 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)(iii),(v)(vii);451(i), (ii); 452(i)(v);542 432-436 Polysorbates 3000mg/kg 11 310 Propylgallate 100mg/kg 15 & 130 541(i),(ii) Sodium 100mg/kg 6, 224 Aluminium & 246 Page | 120 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA (4) Catatan Phosphates Tertiary 200mg/kg 15 & Butylhydroquinone 130 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 319 INS 523 150c 160a(i), a(iii),e,f 338; 339(I)(iii);340(i) (iii); 341(i)(iii);342(i), (ii); 343(i)(iii);450(i) (iii), (v)(vii); 451(i), (ii); 452(i)(v);542 432-436 541(i),(ii) 7.1.5 Steamed Breads And Buns Additive Max. Level Aluminium 40mg/kg Ammonium Sulfate Caramel III 50000 Ammonia mg/kg Caramel Carotenoids 100mg/kg Phosphates 9300mg/kg Notes 6, 246 & 248 161 216 33 & 229 Polysorbates 3000mg/kg 11 Sodium 40mg/kg 6, 246 & Aluminium 248 Phosphates List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 7.2 Fine bakery wares (sweet,salty,savoury) and mixes INS Additive Max. Level Notes 950 Acesulfame 1000mg/kg 165 & potassium 188 129 Allura red AC 300mg/kg 161 951 Aspartame 1700mg/kg 165 & 191 962 Aspartame1000mg/kg 77 & acesulfame 113 Salt 901 Beeswax GMP 3 133 Brilliant blue FCF 200mg/kg 161 902 Candelilla wax GMP 3 150c Caramel III 50000 161 ammonia mg/kg Caramel 150d Caramel IV 1200mg/kg sulfite Ammonia caramel 120 Carmines 200mg/kg 160a(ii) Carotenes, beta-, 1000mg/kg Vegetable 160a(i), Carotenoids 100mg/kg a(iii),e,f 141(i),(ii) Chlorophylls and 75mg/kg Chlorophyllins, copper Complexes Page | 121 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA 472e 214,218 132 172(i)-(iii) 961 338; 339(i)(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii); 451(i),(ii); 452(i)(v);542 432-436 124 101(i),(ii) 954(i)-(iv) 904 955 474 220-225, 227, 228,539 110 Diacetyltartaric and Fatty acid esters of Glycerol Hydroxybenzoate s, paraIndigotine (indigo carmine) Iron oxides Neotame (4) Catatan 20000 mg/kg 300mg/kg 27 200mg/kg 161 100mg/kg 80mg/kg Phosphates 9300mg/kg Polysorbates Ponceau 4R (cochineal red A) Riboflavins Saccharins Shellac, bleached Sucralose (trichlorogalactos ucrose) Sucroglycerides 3000mg/kg 50mg/kg Sulfites 300mg/kg 170mg/kg GMP 700mg/kg 10000 mg/kg 50mg/kg 161 & 165 33 & 229 165 3 161 & 165 44 Sunset yellow 50mg/kg FCF List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 136 Sugar confection - (i) 5.0 Confectionery (ii) 5.2 Confectionery including hard and soft candy,nougats etc other than food categories 05.1,05.3,05.4 (iii) 5.3 Chewing gum (iv) 5.4 Decorations (e.g for fine bakery wares),toppings(non fruit) and sweet sauces (v) 11.0 Sweeteners, including honey (vi) 11.4 Other sugars and syurps (e.g xylose, maple syrup, sugar toppings) INS 304,305 905e 5.0 Confectionery Additive Max. Level Ascorbyl Esters 500 mg/kg Notes 10,15 & 114 3 Mineral Oil, 2000 mg/kg Medium Viscosity List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 5.2 Confectionery including hard and soft candy,nougats Page | 122 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA (4) Catatan etc other than food categories 05.1, 05.3, 05.4 INS Additive Max. Level Notes 956 Alitame 300mg/kg 161 129 Allura red AC 300mg/kg 901 Beeswax GMP 3 210-213 Benzoates 1500mg/kg 13 133 Brilliant blue 300mg/kg FCF 320 Butylated 200mg/kg 15 & 130 hydroxyanisole 321 Butylated 200mg/kg 15 & 130 hydroxytoluene 902 Candelilla wax GMP 3 150c Caramel III – 50000 ammonia mg/kg Caramel 150d Caramel IV – 50000 sulfite mg/kg Ammonia caramel 120 Carmines 300mg/kg 903 Carnauba wax 5000mg/kg 3 160a(i) Carotenes, 500mg/kg beta-, Vegetable 160a(i), Carotenoids 100mg/kg a(iii),e,f 1503 472e 143 214,218 132 172(i)-(iii) 905c(i) 905d 961 338; 339(i)(iii);340(i)(iii); 341(i)(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii); 451(i),(ii); 452(i)-(v); 542 900a 432-436 Castor oil Diacetyltartaric and Fatty acid esters of Glycerol Fast green FCF Hydroxybenzoa tes, para Indigotine (indigo carmine) Iron oxides Microcrystalline wax Mineral oil, high viscosity Neotame Phosphates Polydimethylsilo xane Polysorbates 500mg/kg 10000 mg/kg 100mg/kg 1000mg/kg 27 300mg/kg 200mg/kg GMP 3 2000mg/kg 3 330mg/kg 158 & 161 33 2200mg/kg 10mg/kg 1000mg/kg Page | 123 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA 124 310 477 101(i),(ii) 954(i)-(iv) Ponceau 4R (cochineal red A) Propyl gallate Propylene glycol esters Of fatty acids Riboflavins Saccharins (4) Catatan 300mg/kg 161 200mg/kg 5000mg/kg 15 & 130 1000mg/kg 500mg/kg 161 & 163 3 904 Shellac, GMP bleached 200-203 Sorbates 1500mg/kg 42 960 Steviol 700mg/kg 26 & 199 glycosides 955 Sucralose 1800mg/kg 161 & (trichlorogalacto 164 sucrose) 474 Sucroglycerides 5000mg/kg 110 Sunset yellow 300mg/kg 161 FCF 319 Tertiary 200mg/kg 15 & 130 Butylhydroquino ne List of additives in Table 3 of GSFA (Rujuk Lampiran 3) INS 950 956 129 559 951 901 210-213 133 320 321 556 902 150c 150d 120 903 160a(ii) 160a(i), a(iii), e,f 5.3 Chewing gum Additive Max. Level Acesulfame 5000mg/kg Potassium Alitame 300mg/kg Allura Red AC 300mg/kg Aluminium 100mg/kg Silicate Aspartame 10000 mg/kg Beeswax Benzoates Brilliant Blue FCF Butylated Hydroxyanisole Butylated Hydroxytoluene Calcium Aluminium Silicate Candelilla Wax Caramel III – ammonia Caramel Caramel IV – sulfite ammonia caramel Carmines Carnauba Wax Carotenes, Beta,Vegetable Carotenoids Notes 161 & 188 161 6& 174 161 & 191 GMP 1500mg/kg 300mg/kg 400mg/kg 130 400mg/kg 130 100mg/kg 6& 174 13 GMP 20000 mg/kg 20000 mg/kg 500mg/kg 1200mg/kg 500mg/kg 178 3 100mg/kg Page | 124 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA 1503 141(i),(ii) 459 472e 127 143 163(ii) 314 214,218 132 172(i)-(iii) 243 905c(i) 905d 961 338; 339(i)(iii); 340(i)(iii); 341(i)(iii); 42(i), (ii); 343(i)(iii); 450(i)(iii), (v)(vii); 451(i), (ii); 452(i)(v); 542 900a 1521 432-436 1201 124 310 477 101(i),(ii) 954(i)-(iv) 904 554 200-203 484 960 Castor Oil Chlorophylls And Chlorophyllins, Copper Complexes Cyclodextrin, BetaDiacetyltartaric And Fatty Acid Esters Of Glycerol Erythrosine Fast Green FCF Grape Skin Extract Guaiac Resin Hydroxybenzoate s, Para Indigotine (Indigo Carmine) Iron Oxides Lauric Arginate Ethyl Ester Microcrystalline Wax Mineral Oil, High Viscosity Neotame Phosphates Polydimethylsilox ane Polyethylene Glycol Polysorbates Polyvinylpyrrolido ne Ponceau 4R (Cochineal Red A) Propyl Gallate Propylene Glycol Esters Of Fatty Acids Riboflavins Saccharins Shellac, Bleached Sodium Aluminosilicate Sorbates Stearyl Citrate Steviol (4) Catatan 2100mg/kg 700mg/kg 20000mg/kg 50000mg/kg 50mg/kg 300mg/kg 500mg/kg 181 1500mg/kg 1500mg/kg 27 300mg/kg 10000 mg/kg 225mg/kg 161 20000 mg/kg 3 20000 mg/kg 1000mg/kg 44000mg/kg 161 33 100mg/kg 20000mg/kg 5000mg/kg 10000mg/kg 300mg/kg 1000mg/kg 20000mg/kg 1000mg/kg 2500mg/kg GMP 100mg/kg 1500mg/kg 15000mg/kg 3500mg/kg 130 161 3 6& 174 42 26 Page | 125 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA (4) Catatan Glycosides Sucralose 5000mg/kg 161 (Trichlorogalactosu crose) 474 Sucroglycerides 10000mg/kg 110 Sunset Yellow 300mg/kg FCF 319 Tertiary 400mg/kg 130 Butylhydroquinone List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 955 5.4 Decorations(e.g for fine bakery wares),toppings(non fruit) and sweet sauces INS Additive Max. Level Notes 950 Acesulfame 500mg/kg 161 & potassium 188 956 Alitame 300mg/kg 161 129 Allura red AC 300mg/kg 951 Aspartame 1000mg/kg 161 & 191 901 Beeswax GMP 210-213 Benzoates 1500mg/kg 13 133 Brilliant blue FCF 500mg/kg 320 Butylated 200mg/kg 15 & hydroxyanisole 130 321 Butylated 200mg/kg 15 & hydroxytoluene 130 902 Candelilla wax GMP 150c Caramel III – 50000mg/k ammonia g Caramel 150d Caramel IV – 50000mg/k sulfite g Ammonia caramel 120 Carmines 500mg/kg 903 Carnauba wax 4000mg/kg 160a(i) Carotenes, beta-, 20000mg/k Vegetable g 160a(i), Carotenoids 100mg/kg a(iii), e,f 141(i),(ii) Chlorophylls and 100mg/kg Chlorophyllins, copper Complexes 472e Diacetyltartaric 10000mg/k and g Fatty acid esters of Glycerol 127 Erythrosine 100mg/kg 143 Fast green FCF 100mg/kg 163(ii) Grape skin extract 500mg/kg 181 214,218 Hydroxybenzoate 300mg/kg 27 s, para 132 Indigotine (indigo 300mg/kg carmine) 172(i)-(iii) Iron oxides 100mg/kg 905d Mineral oil, high 2000mg/kg 3 viscosity 961 Neotame 100mg/kg 161 Page | 126 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA 338; 339(i)(iii); 340(i)(iii); 341(i)(iii); 42(i), (ii); 343(i)(iii); 450(i)(iii), (v)(vii); 451(i), (ii); 452(i)(v); 542 432-436 124 310 (4) Catatan Phosphates 1500mg/kg Polysorbates Ponceau 4R (cochineal red A) Propyl gallate 3000mg/kg 50mg/kg 200mg/kg 33 15 & 130 477 Propylene glycol 40000 esters mg/kg Of fatty acids 101(i),(ii) Riboflavins 1000mg/kg 954(i)-(iv) Saccharins 500mg/kg 161 904 Shellac, bleached GMP 200-203 Sorbates 1000mg/kg 42 955 Sucralose 1000mg/kg 161 (trichlorogalactos ucrose) 110 Sunset yellow 300mg/kg FCF 319 Tertiary 200mg/kg 15 & butylhydroquinone 130 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 11.0 Sweeteners, including honey List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 11.4 Other sugars and syurps (e.g xylose, maple syrup, sugar toppings) INS 950 956 129 304,305 951 210-213 263 161g 150c 160a(ii) 160a(i), a(iii),e,f 141(i),(ii) 214,218 Max. Level Notes Acesulfame Potassium Alitame Allura Red AC Ascorbyl Esters Aspartame Additive 1000 mg/kg Benzoates Calcium Acetate Canthaxanthin Caramel III ammonia caramel Carotenes, beta-, vegetable Carotenoids 1000 mg/kg GMP 15 mg/kg 50000 mg/kg 159 & 188 159 161 10 159 & 191 13 258 50mg/kg 217 Chlorophylls and chlorophyllins, copper complexes Hydroxybenzoate 64mg/kg 62 100mg/kg 27 200 mg/kg 300 mg/kg 200 mg/kg 3000 mg/kg 100 50mg/kg Page | 127 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA 132 504(i) 504(ii) 528 961 338; 339(i)(iii);340(i)(iii); 341(i)(iii); 342(i), (ii); 343(i)(iii); 450(i)(iii), (v)(vii);451(i), (ii); 452(i)(v);542 124 332(i) 477 101(i),(ii) 954(i)-(iv) 331(i) 200-203 955 220-225, 227, 228,539 332(ii) 331(iii) 137 Frozen confection - s, paraIndigotine (indigo carmine) Magnesium carbonate Magnesium hydroxide carbonate Magnesium hydroxide Neotame Phosphates Ponceau 4R (cochineal red A) Potassium dihydrogen Citrate Propylene glycol esters Of fatty acids Riboflavins Saccharins Sodium dihydrogen citrate Sorbates Sucralose (trichlorogalactos ucrose) Sulfites Tripotassium citrate Trisodium citrate (4) Catatan 300mg/kg 161 GMP 258 GMP 258 GMP 258 70mg/kg 1320mg/kg 159 33 300mg/kg 159 GMP 258 5000mg/kg 300mg/kg 300mg/kg GMP 159 258 1000mg/kg 1500mg/kg 42 159 & 161 40mg/kg 44 GMP 258 GMP 258 (i) 1.0 Dairy products and analogues, excluding products of food category 02.0 (ii) 1.7 Dairy based desserts (e.g. pudding,fruit or flavoured yoghurt) (iii) 2.0 Fats and oils, and fat emulsions (iv) 2.4 Fat-based desserts 1.0 Dairy products and analogues, excluding products of food category 02.0 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 1.7 Dairy-based desserts(e.g.pudding,fruit or flavoured youghurt) INS Additive Max. Level Notes Page | 128 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA 950 956 129 442 304-305 951 962 210-213 133 161g 150c 150d 120 160 a(ii) 160a (i), a(iii),e,f 141(i),(ii) 472e 143 163(ii) 214,218 132 172(i)-(iii) 243 961 338; 339 (i)-(iii); 340(i)(iii); 41(i)(iii); 342 (i),(ii);343 (i)-(iii); 450(i)(iii), (v)(vii);45 1(i), (ii); 452(i)(v);542 432-436 124 310 477 Acesulfame potassium Alitame Allura red AC Ammonium salts of phosphatidic acid Ascorbyl esters Aspartame Aspartameacesulfame salt Benzoates Brilliant blue FCF Canthaxanthin Caramel III ammonia caramel Caramel IV - sulfite ammonia caramel Carmines Carotenes, beta,vegetable Carotenoids Chlorophylls and chlorophyllins, copper complexes Diacetyltartaric and fatty acid esters of glycerol Fast green FCF Grape skin extract Hydroxybenzoates, para Indigotine (indigo carmine) Iron oxides Lauric arginate ethyl ester Neotame Phosphates Polysorbates Ponceau 4R (Cochineal Red A) Propyl Gallate Propylene Glycol Esters (4) Catatan 350mg/kg 100mg/kg 300mg/kg 5000mg/kg 500mg/kg 1000mg/kg 350mg/kg 300mg/kg 150mg/kg 15mg/kg 2000mg/kg 161 & 188 161 161 231 2 & 10 161 & 191 113 & 161 13 170 2000mg/kg 150mg/kg 1000mg/kg 100mg/kg 500mg/kg 10000mg/k g 100mg/kg 200mg/kg 120mg/kg 2 181 27 150mg/kg 100mg/kg 200mg/kg 170 100mg/kg 1500mg/kg 161 33 3000mg/kg 150mg/kg 161 90mg/kg 5000mg/kg 2 & 15 Page | 129 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA 101(i),(ii) 945(i)(iv) 200-203 960 955 Of Fatty Acids Riboflavins Saccharins (4) Catatan 300mg/kg 100mg/kg 161 Sorbates 1000mg/kg 42 Steviol Glycosides 330mg/kg 26 Sucralose 400mg/kg 161 (Trichlorogalactosucro se) 474 Sucroglycerides 5000mg/kg 110 Sunset Yellow FCF 300mg/kg 161 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 2.0 Fats and oils, and fat emulsions List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 2.4 Fat-based desserts excluding dairy-based dessert products of food category 1.7 INS Additive Max. Level Notes 950 Acesulfame 350mg/kg 161 & potassium 188 129 Allura red AC 300mg/kg 161 304-305 Ascorbyl esters 80mg/kg 10 951 Aspartame 1000mg/kg 161 & 191 962 Aspartame350mg/kg 113 & acesulfame 161 salt 210-213 Benzoates 1000mg/kg 13 133 Brilliant blue FCF 150mg/kg 320 Butylated 200mg/kg 15 & Hydroxyanisole 130 321 Butylated 200mg/kg 15 & Hydroxytoluene 130 161g Canthaxanthin 15mg/kg 150c Caramel III 20000 ammonia mg/kg caramel 150d Caramel IV 20000 sulfite mg/kg ammonia caramel 120 Carmines 150mg/kg 160a(ii) Carotenes, beta-, 1000mg/kg vegetable 160a(i), Carotenoids 100mg/kg a(iii),e,f 141(i),(ii) Chlorophylls and 500mg/kg chlorophyllins, copper complexes 472e Diacetyltartaric 5000mg/kg and fatty acid esters of glycerol 143 Fast green FCF 100mg/kg 163(ii) Grape skin extract 200mg/kg 181 132 Indigotine (indigo 150mg/kg carmine) 172(i)-(iii) Iron oxides 350mg/kg Page | 130 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA 961 338; 339 (i)(iii);340(i) (iii); 341(i)(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii); 451(i), (ii); 452(i)-(v); 542 432-436 124 310 (4) Catatan Neotame Phosphates 100mg/kg 1500mg/kg 161 33 Polysorbates Ponceau 4R (cochineal red A) Propyl gallate 3000mg/kg 50mg/kg 102 200mg/kg 15 & 130 477 Propylene glycol 40000 esters mg/kg of fatty acids 101(i),(ii) Riboflavins 300mg/kg 945(i)-(iv) Saccharins 100mg/kg 161 200-203 Sorbates 1000mg/kg 42 960 Steviol glycosides 330mg/kg 26 955 Sucralose 400mg/kg 161 (Trichlorogalactos ucrose) 474 Sucroglycerides 5000mg/kg 110 Sunset Yellow 50mg/kg FCF 319 Tertiary 200 mg/kg 15 & Butylhydroquinone 130 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 138 Ice confection - (i) 3.0 Edible ices,including sherbet and sorbet 3.0 Edible ices,including sherbet and sorbet Additive Max. Level 950 Acesulfame 800mg/kg potassium 956 Alitame 100mg/kg 129 Allura red AC 150mg/kg 304,305 Ascorbyl esters 200mg/kg INS 951 Aspartame 1000mg/kg 133 320 Brilliant blue FCF Butylated hydroxyanisole Butylated hydroxytoluene Caramel III – ammonia Caramel Caramel IV – sulfite Ammonia caramel Carmines Carotenes, beta- 150mg/kg 200mg/kg 321 150c 150d 120 160a(ii) Notes 161 & 188 161 10 & 15 161 & 191 15 & 195 15 & 195 100mg/kg 1000mg/kg 1000mg/kg 150mg/kg 1000mg/kg Page | 131 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA 160a(i), a(iii),e,f 141(i),(ii) 472e 143 163(ii) 132 172(i)-(iii) 961 338; 339(i)(iii); 340(i)(iii); 341(i)(iii); 342(i),(ii); 343(i)-(iii); 450(i)(iii),(v)-(vii); 451(i),(ii); 452(i)-(v); 542 432-436 124 ,Vegetable Carotenoids Chlorophylls and Chlorophyllins, copper Complexes Diacetyltartaric and Fatty acid esters of Glycerol Fast green FCF Grape skin extract Indigotine (indigo carmine) Iron oxides Neotame Phosphates (4) Catatan 200mg/kg 500mg/kg 1000mg/kg 100mg/kg 100mg/kg 150mg/kg 181 300mg/kg 100mg/kg 7500mg/kg 161 33 Polysorbates 1000mg/kg Ponceau 4R 50mg/kg (cochineal red A) 477 Propylene glycol 5000mg/kg esters of fatty acids 101(i),(ii) Riboflavins 500mg/kg 954(i)-(iv) Saccharins 100mg/kg 161 960 Steviol glycosides 270mg/kg 26 955 Sucralose 320mg/kg 161 (trichlorogalactos ucrose) 474 Sucroglycerides 5000mg/kg 110 Sunset yellow 50mg/kg FCF 319 Tertiary 200mg/kg 15 & Butylhydroquinone 195 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 139 Table confection - (i) 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds (ii) 4.1 Fruit (iii) 4.1.2 Processed fruit (iv) 4.1.2.9 Fruit based desserts including fruit flavoured water based desserts (v) 6.0 Cereals and cereal products derived from cereal grains, roots and tubers, pulses, legumes and pith or soft core of palm tree, excluding bakery wares of food category 7.0 (vi) 6.5 Cereal and starch based desserts(e.g.rice pudding, tapioca pudding) Page | 132 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA (4) Catatan (vii) 10.0 Eggs and egg products (viii) 10.4 Egg based desserts(e.g.custard) 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 4.1 Fruit List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 4.1.2 Processed fruit INS Additive Max. Level 903 Carnauba wax 400 mg/kg List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 4.1.2.9 Fruit based desserts including fruit flavoured water based desserts INS Additive Max. Level Notes 950 Acesulfame 350mg/kg 161 & potassium 188 129 Allura red AC 300mg/kg 161 304,305 Ascorbyl Esters 500mg/kg 2 & 10 951 Aspartame 1000mg/kg 161 & 191 962 Aspartame350mg/kg 113 & acesulfame 161 Salt 210-213 Benzoates 1000mg/kg 13 133 Brilliant blue FCF 150mg/kg 161g Canthaxanthin 15mg/kg 150c Caramel III – 200mg/kg ammonia Caramel 150d Caramel IV – 7500mg/kg sulfite ammonia caramel 120 Carmines 150mg/kg 160a(i) Carotenes, beta-, 1000mg/kg Vegetable 160a(i), Carotenoids 150mg/kg a(iii),e,f 141(i),(ii) Chlorophylls and 150mg/kg Chlorophyllins, copper Complexes 472e Diacetyltartaric 2500mg/kg and Fatty acid esters of Glycerol 143 Fast Green FCF 100mg/kg 161 163(ii) Grape skin extract 500mg/kg 161 & 181 214,218 Hydroxybenzoates, 800mg/kg 27 Para- Page | 133 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA (4) Catatan 132 Indigotine (indigo carmine) 150mg/kg 161 172(i)-(iii) 961 338; 339(i)(iii); 340(i)(iii); 341(i)(iii); 342(i), (ii); 343(i)(iii); 450(i)(iii),(v)-(vii); 451(i),(ii); 452(i)-(v); 542 900a Iron oxides Neotame Phosphates 200mg/kg 100mg/kg 1500mg/kg 161 33 Polydimethylsilox ane Polysorbates Ponceau 4R (cochineal red A) 110mg/kg 432-436 124 310 477 101(i),(ii) 954(i)-(iv) 200-203 960 955 474 220225,227, 228,539 110 Propyl gallate Propylene glycol esters Of fatty acids Riboflavins Saccharins Sorbates Steviol glycosides Sucralose (trichlorogalactosu crose) Sucroglycerides Sulfites 3000mg/kg 50mg/kg 90mg/kg 40000 mg/kg 161 2 & 15 300mg/kg 100mg/kg 1000mg/kg 350mg/kg 400mg/kg 161 42 26 161 5000mg/kg 100mg/kg 44 Sunset yellow 50mg/kg 161 FCF List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 6.0 Cereals and cereal products derived from cereal grains, roots and tubers, pulses, legumes and pith or soft core of palm tree, excluding bakery wares of food category 7.0 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 6.5 Cereal and starch based desserts (e.g.rice pudding,tapioca pudding) INS Additive Max. Level Notes 950 Acesulfame 350mg/kg 161 & potassium 188 129 Allura red AC 300mg/kg 304,305 Ascorbyl esters 500mg/kg 2 & 10 951 Aspartame 1000mg/kg 161 & 191 210-213 Benzoates 1000mg/kg 13 133 Brilliant blue FCF 150mg/kg 161g Canthaxanthin 15mg/kg 150c Caramel III – 50000 ammonia mg/kg Page | 134 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA (4) Catatan Caramel 150d 120 160a(ii) 160a(i), a(iii),e,f 141(i),(ii) 472e 385,386 143 163(ii) 132 172(i)-(iii) 243 961 234 338; 339(i)(iii); 340(i)(iii); 341(i)(iii); 42(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii); 451(i),(ii); 452(i)-(v); 542 432-436 124 Caramel IV – sulfite Ammonia caramel Carmines Carotenes, beta-, Vegetable Carotenoids 2500mg/kg Chlorophylls and Chlorophyllins, copper Complexes Diacetyltartaric and Fatty acid esters of Glycerol Ethylene diamine tetra acetates Fast green FCF Grape skin extract Indigotine (indigo carmine) Iron oxides Lauric arginate ethyl ester Neotame Nisin Phosphates 75mg/kg 150mg/kg 1000mg/kg 150mg/kg 5000mg/kg 315mg/kg 21 100mg/kg 200mg/kg 150mg/kg 161 181 75mg/kg 200mg/kg 33mg/kg 3mg/kg 7000mg/kg 161 28 33 Polysorbates 3000mg/kg Ponceau 4R 50mg/kg (cochineal red A) 310 Propyl gallate 90mg/kg 2 & 15 477 Propylene glycol 40000 esters mg/kg Of fatty acids 101(i),(ii) Riboflavins 300mg/kg 954(i)-(iv) Saccharins 100mg/kg 161 200-203 Sorbates 1000mg/kg 42 960 Steviol glycosides 165mg/kg 26 955 Sucralose 400mg/kg 161 (trichlorogalactos ucrose) 474 Sucroglycerides 5000mg/kg 110 Sunset yellow 50mg/kg FCF List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 10.0 Eggs and egg products Page | 135 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA (4) Catatan List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 10.4 Egg based desserts(e.g.custard) Additive Max. Level 950 Acesulfame 350mg/kg potassium 129 Allura red AC 300mg/kg 304,305 Ascorbyl esters 500mg/kg 951 Aspartame 1000mg/kg INS 210-213 133 161g 150c 150d 120 160a(ii) 160a(i), a(iii), e,f 141(i),(ii) 472e 143 163(ii) 132 172(i)-(iii) 243 Benzoates Brilliant blue FCF canthaxanthin Caramel III – ammonia Caramel Caramel IV – sulfite Ammonia caramel Carmines Carotenes, beta-, Vegetable Carotenoids 1000mg/kg 150mg/kg 15mg/kg 20000 mg/kg Chlorophylls and Chlorophyllins, copper Complexes Diacetyltartaric and Fatty acid esters of Glycerol Fast green FCF Grape skin extract Indigotine (indigo carmine) Iron oxides Lutein from tagetes Erecta Neotame Phosphates 300mg/kg 961 338; 339(i)(iii); 340(i)(iii); 341(i)(iii); 342(i), (ii); 343(i)(iii); 450(i)(iii), (v)-(vii); 451(i), (ii); 452(i)-(v); 542 432-436 Polysorbates 124 Ponceau 4R (cochineal red A) 310 Propyl gallate 477 Propylene glycol esters Of fatty acids 101(i),(ii) Riboflavins Notes 161 & 188 161 2 & 10 161 & 191 13 20000 mg/kg 150mg/kg 150mg/kg 150mg/kg 2 5000mg/kg 100mg/kg 200mg/kg 300mg/kg 181 161 150mg/kg 200mg/kg 100mg/kg 1400mg/kg 161 33 3000mg/kg 50mg/kg 90mg/kg 40000mg/k g 2 & 15 300mg/kg Page | 136 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA (4) Catatan 954(i)-(iv) 200-203 960 955 Saccharins 100mg/kg 144 Sorbates 1000mg/kg 42 Steviol glycosides 330mg/kg 26 Sucralose 400mg/kg 161 (trichlorogalactos ucrose) 474 Sucroglycerides 5000mg/kg 110 Sunset yellow 50mg/kg FCF List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 140 141 Particular Labelling of confection Meat or fresh meat - - - (i) 8.0 Meat and meat products,including poultry and game (ii) 8.1 Fresh meat,poultry and game (iii) 8.1.1 Fresh meat,poultry and game,whole pieces and cuts 8.0 Meat and meat products,including poultry and game INS Additive Max. Level Notes 133 Brilliant Blue FCF 100 mg/kg 4 & 16 150c Caramel III GMP 3,4 & Ammonia Caramel 16 150d Caramel IV GMP 3,4 & Sulfite ammonia 16 caramel List of additives in Table 3 of GSFA (Rujuk Lampiran 3) INS 143 110 8.1 Ffresh meat,poultry and game Additive Max. Level Fast Green FCF 100mg/kg Sunset yellow FCF 300mg/kg Notes 3,4 & 16 4 & 16 8.1.1 Fresh meat,poultry and game,whole pieces and cuts INS Additive Max. Level Notes 120 Carmines 500mg/kg 4 & 16 142 143 144 Chilled Meat Frozen Meat Minced meat or gound meat - - - - - (i) 8.0 Meat and meat products,including poultry and game (ii) 8.1 Fresh meat,poultry and game (iii) 8.1.2 Fresh meat poultry game,comminuted 8.0 Meat and meat products,including poultry and game INS Additive Max. Level Notes 133 Brilliant Blue FCF 100 mg/kg 4 & 16 150c Caramel III GMP 3,4 & Ammonia Caramel 16 150d Caramel IV GMP 3,4 & Sulfite ammonia 16 caramel List of additives in Table 3 of GSFA (Rujuk Lampiran 3) Page | 137 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA INS 143 110 (4) Catatan 8.1 Ffresh meat,poultry and game Additive Max. Level Fast Green FCF 100mg/kg Sunset yellow FCF 300mg/kg Notes 3,4 & 16 4 & 16 8.1.2 Fresh meat,poultry and game,whole pieces and cuts INS Additive Max. Level Notes 120 Carmines 100mg/kg 4,16 & 117 160a(ii) Carotenes, beta-, 20mg/kg 4 & 16 Vegetable 160a(i), Carotenoids 100mg/kg 4 & 16 a(iii),e,f 163(ii) Grape Skin Extract 1000mg/kg 4, 16 & 94 384 Isopropyl citrates 200mg/kg 145 146 Meat Product Meat paste - - - (i) 8.0 Meat and meat products,including poultry and game (ii) 8.3 Processed comminuted meat, poultry, and game products (iii) 8.3.2 Heat treated processed comminuted meat,poultry and game products 8.0 Meat and meat products,including poultry and game INS Additive Max. Level Notes 133 Brilliant Blue FCF 100 mg/kg 4 & 16 150c Caramel III GMP 3,4 & Ammonia Caramel 16 150d Caramel IV GMP 3,4 & Sulfite ammonia 16 caramel List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 8.3 Processed comminuted meat, poultry, and game products INS Additive Max. Level Notes 320 Butylated 200 mg/kg 15 & 130 Hydroxyanisole 321 Butylated 100 mg/kg 15, 130 & Hydroxytoluene 162 127 Erythrosine 30 mg/kg 4 163(ii) Grape Skin 5000 mg/kg 16 Extract 338; 339(i)- Phosphates 2200 mg/kg 33 (iii); 340(i)(iii); 341(i)(iii); 342(i), (ii); 343(i)(iii); 450(i)(iii),(v)-(vii); 451(i) ,(ii); 452(i)-(v); 542 432-436 Polysorbates 5000 mg/kg 310 Propyl Gallate 200 mg/kg 15 & 130 101(i),(ii) Riboflavins 1000 mg/kg 16 Page | 138 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA (4) Catatan 319 Tertiary 100 mg/kg 15, 130 & Butylhydroquino 162 ne List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 8.3.2 Heat treated processed comminuted meat,poultry and game products INS Additive Max. Level Notes 129 Allura Red AC 25 mg/kg 161 120 Carmines 100 mg/kg 160a(ii) Carotenes, 20 mg/kg Beta-, Vegetable 160a(i), Carotenoids 20 mg/kg 16 a(ii), e,f 385,386 Ethylene 35 mg/kg 21 Diamine Tetra Acetates 954(i)-(iv) Saccharins 500 mg/kg 161 960 Steviol 100 mg/kg 26 & 202 Glycosides 474 Sucroglycerides 5000 mg/kg 15 110 Sunset Yellow 300 mg/kg 16 FCF List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 147 Manufacture d meat (i) Standard for cooked cured chopped meat (ii) Standard for cooked cured ham (iii) Standard for cured pork shoulder Standard for cooked cured chopped meat Additive Max. Level Preservatives Nitrite, potassium 200 mg/kg total nitrite and/or sodium salts expressed as sodium nitrite Maximum Level Calculated on the Total Net Content of the Final Product Nitrite, potassium 125 mg/kg total nitrite and/or sodium salts expressed as sodium nitrite Potassium chloride Limited by GMP Antioxidants Ascorbic acid and its 500 mg/kg (expressed sodium salt as ascorbic acid singly or in Iso-ascorbic acid and its sodium salt combination) Flavours Natural flavouring substances and natureidentical flavouring substances defined in the Codex Alimentarius Flavour Enhancers 5'-Guanylate, disodium 5'-Inosinate, disodium (i) (ii) (iii) (iv) 8.0 Meat and meat products,including poultry and game 8.1 Fresh meat,poultry and game 8.1.2 Fresh meat,poultry and game, comminuted 8.2 Processed meat,poultry and game products in whole pieces or cuts (v) 8.3 Processed comminuted meat,poultry and game products (vi) 8.4 Edible casing (e.g., sausage casings) 8.0 Meat and meat products,including poultry and game INS Additive Max. Level Notes 133 Brilliant Blue FCF 100 mg/kg 4 & 16 150c Caramel III GMP 3,4 & Ammonia Caramel 16 150d Caramel IV GMP 3,4 & Sulfite ammonia 16 caramel List of additives in Table 3 of GSFA (Rujuk Lampiran 3) INS 143 110 Limited by GMP Limited by GMP Limited by GMP 8.1 Ffresh meat,poultry and game Additive Max. Level Fast Green FCF 100mg/kg Sunset yellow FCF 300mg/kg Notes 3,4 & 16 4 & 16 8.1.2 Fresh meat,poultry and game,whole pieces and cuts INS Additive Max. Level Notes 120 Carmines 100mg/kg 4,16 & 117 160a(ii) Carotenes, beta-, 20mg/kg 4 & 16 Vegetable 160a(i), Carotenoids 100mg/kg 4 & 16 a(iii),e,f Page | 139 (1) Food Reg. 1985 Reg. Title (2) Codex Standard Monosodium glutamate Limited by GMP Acidity Regulators Glucono-delta-lactone 3000 mg/kg Sodium Citrate, sodium Limited by GMP Water Retention Agents Phosphates (naturally *1 8000 mg/kg present plus added) (expressed as P2 O5) Added phosphates *2 3000 mg/kg (mono-, di- and poly-), (expressed as P2O5), sodium and potassium singly or in combination salts Colours Erythrosine (CI 45430) 15mg/kg to replace loss of colour (for the product with binder only) *1 Natural phosphate (mg/kg P2O5) calculated as 250 x % protein *2 Having INS Nos. 339, 340, 450, 451 and 452. Standard for cooked cured ham Additive Max. Level Preservatives Nitrite, potassium 200 mg/kg total nitrite and/or sodium salts Maximum Level Calculated on the Total Net Content of the Final Product Nitrite, potassium 125 mg/kg total nitrite and/or sodium salts Potassium chloride Limited by GMP Antioxidants Ascorbic acid and its 500 mg/kg (expressed sodium salt as ascorbic acid singly or in combination) Iso-ascorbic acid and its sodium salt Flavours Natural flavouring Limited by GMP substances and nature-identical flavouring substances defined in the Codex Alimentarius Smoke flavourings as Limited by GMP evaluated by JECFA Flavour Enhancers 5'-Guanylate, Limited by GMP disodium 5'-Inosinate, disodium Limited by GMP Monosodium Limited by GMP glutamate Acidity Regulators Citrate, sodium salt Limited by GMP Water Retention Agents Phosphates (naturally *1 8000 mg/kg present plus added) (expressed as P2O5) Added phosphates *2 3000 mg/kg (mono-, di- and poly-), (expressed as P2O5), sodium and potassium singly or in combination (3) Codex GSFA (4) Catatan 163(ii) Grape Skin Extract 1000mg/kg 384 Isopropyl citrates 200mg/kg 4, 16 & 94 8.2 Processed meat,poultry and game products in whole pieces or cuts INS Additive Max. Level Notes 320 Butylated 200mg/kg 15 & Hydroxyanisole 130 321 Butylated 100mg/kg 15,130 Hydroxytoluene & 167 120 Carmines 500mg/kg 16 160a(ii) carotenes, beta5000mg/kg 16 ,vegetable 127 Erythrosine 30mg/kg 4 & 16 143 Fast Green FCF 100mg/kg 3&4 163(ii) Grape Skin 5000mg/kg 16 Extract 432-436 Polysorbates 5000mg/kg 310 Propyl Gallate 200mg/kg 15 & 130 101(i),(ii) Riboflavins 1000mg/kg 16 110 Sunset Yellow 300mg/kg 16 FCF 319 Tertiary 100mg/kg 15,130 Butylhydroquinone & 167 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 8.3 Processed comminuted meat, poultry, and game products INS Additive Max. Level Notes 320 Butylated 200 mg/kg 15 & 130 Hydroxyanisole 321 Butylated 100 mg/kg 15, 130 & Hydroxytoluene 162 127 Erythrosine 30 mg/kg 4 163(ii) Grape Skin 5000 mg/kg 16 Extract 338; 339(i)- Phosphates 2200 mg/kg 33 (iii); 340(i)(iii); 341(i)(iii); 342(i), (ii); 343(i)(iii); 450(i)(iii),(v)-(vii); 451(i) ,(ii); 452(i)-(v); 542 432-436 Polysorbates 5000 mg/kg 310 Propyl Gallate 200 mg/kg 15 & 130 101(i),(ii) Riboflavins 1000 mg/kg 16 319 Tertiary 100 mg/kg 15, 130 & Butylhydroquino 162 ne List of additives in Table 3 of GSFA (Rujuk Lampiran 3) INS 129 8.4 Edible casing (e.g., sausage casings) Additive Max. Level Notes Allura red AC 300mg/kg 16 Page | 140 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA salts Thickeners agar Limited by GMP Carrageenan Limited by GMP Alginates, potassium 10 mg/kg and/or sodium salts *1 Natural phosphate (mg/kg P2O5) calculated as 250 x % protein *2 Having INS Nos. 339, 340, 450, 451 and 452. 304,305 120 160a(i) Standard for cooked cured pork shoulder Additive Max. Level Preservatives Nitrite, potassium 200 mg/kg total nitrite and/or sodium salts expressed as sodium nitrite Maximum Level Calculated on the Total Net Content of the Final Product Nitrite, potassium 125 mg/kg total nitrite and/or sodium salts Potassium chloride Limited by GMP Antioxidants Ascorbic acid and its 500 mg/kg (expressed sodium salt as ascorbic acid singly or in combination) Iso-ascorbic acid and its sodium salt Flavours Natural flavouring Limited by GMP substances and nature-identical flavouring substances defined in the Codex Alimentarius Smoke flavourings as Limited by GMP evaluated by JECFA Flavour Enhancers 5'-Guanylate, Limited by GMP disodium 5'-Inosinate, disodium Limited by GMP Monosodium Limited by GMP glutamate Acidity Regulators Citrate, sodium salt Limited by GMP Water Retention Agents Phosphates (naturally *1 8000 mg/kg present plus added) (expressed as P2O5) Added phosphates *2 3000 mg/kg (mono-, di- and poly-), (expressed as P2O5), sodium and potassium singly or in combination salts Thickeners agar Limited by GMP Carrageenan Limited by GMP Alginates, potassium 10 mg/kg and/or sodium salts *1 Natural phosphate (mg/kg P2O5) calculated as 250 x % protein 214,218 160a(i), a(iii),e,f 143 163(ii) 172(i)-(iii) 338; 339(i)(iii); 340(i)(iii); 341(i)(iii); 42(i), (ii); 343(i)(iii); 450(i)(iii), (v)(vii); 451(i), (ii); 452(i)(v); 542 432-436 124 (4) Catatan Ascorbyl esters Carmines Carotenes, beta-, Vegetable Carotenoids 5000mg/kg 500mg/kg 5000mg/kg 10 16 Fast green FCF Grape skin extract Hydroxybenzoa tes, paraIron oxides Phosphates 100mg/kg 5000mg/kg 3&4 36mg/kg 27 1000mg/kg 1100mg/kg 72 33 100mg/kg Polysorbates 1500mg/kg Ponceau 4R 500mg/kg 16 (cochineal red A) 101(i),(ii) Riboflavins 1000mg/kg 16 110 Sunset yellow 300mg/kg 16 FCF List of additives in Table 3 of GSFA (Rujuk Lampiran 3) Page | 141 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA (4) Catatan *2 Having INS Nos. 339, 340, 450, 451 and 452. 148 Smoked meat - (i) 8.0 Meat and meat products,including poultry and game (ii) 8.2 Processed meat,poultry and game products in whole pieces or cuts (iii) 8.2.1 Non-heat treated processed meat, poultry, and game products in whole pieces or cuts (iv) 8.2.1.1 Cured(including salted) non heat treated processed meat, poultry and game products in whole pieces or cuts 8.0 Meat and meat products,including poultry and game INS Additive Max. Level Notes 133 Brilliant Blue FCF 100 mg/kg 4 & 16 150c Caramel III GMP 3,4 & Ammonia Caramel 16 150d Caramel IV GMP 3,4 & Sulfite ammonia 16 caramel List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 8.2 Processed meat,poultry and game products in whole pieces or cuts INS Additive Max. Level Notes 320 Butylated 200mg/kg 15 & Hydroxyanisole 130 321 Butylated 100mg/kg 15,130 Hydroxytoluene & 167 120 Carmines 500mg/kg 16 160a(ii) carotenes, beta5000mg/kg 16 ,vegetable 127 Erythrosine 30mg/kg 4 & 16 143 Fast Green FCF 100mg/kg 3&4 163(ii) Grape Skin 5000mg/kg 16 Extract 432-436 Polysorbates 5000mg/kg 310 Propyl Gallate 200mg/kg 15 & 130 101(i),(ii) Riboflavins 1000mg/kg 16 110 Sunset Yellow 300mg/kg 16 FCF 319 Tertiary 100mg/kg 15,130 Butylhydroquinone & 167 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 8.2.1 Non-heat treated processed meat, poultry, and game products in whole pieces or cuts INS Additive Max. Level Notes 338; 339(i)-(iii); Phosphates 2200mg/kg 33 340(i)-(iii); 341(i)-(iii); 342(i), (ii); 343(i)-(iii); 450(i)-(iii),(v)(vii); 451(i),(ii); 452(i)-(v); 542 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 8.2.1.1 Cured(including salted) non heat treated processed meat, poultry and game products in whole pieces or cuts Page | 142 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA (4) Catatan List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 149 Canned meat (i) Standard for corned beef Standard for corned beef Additive Max. Level Preservatives Nitrite, potassium 100 mg/kg total nitrite and/or sodium salts expressed as sodium nitrite Maximum Level Calculated on the Total Net Content of the Final Product Nitrite, potassium 50 mg/kg total nitrite and/or sodium salts expressed as sodium nitrite Potassium chloride Limited by GMP Antioxidants Ascorbic acid and its 300 mg/kg (expressed sodium salt as ascorbic acid singly or in combination) Iso-ascorbic acid and its sodium salt (i) 8.0 Meat and meat products,including poultry and game (ii) 8.2 Processed meat,poultry and game products in whole pieces or cuts (iii) 8.2.2 Heat-treated processed meat,poultry,and game products in whole pieces or cuts (iv) 8.3 Processed comminuted meat,poultry and game products (v) 8.3.2 Heat treated processed comminuted meat,poultry and game product 8.0 Meat and meat products,including poultry and game INS Additive Max. Level Notes 133 Brilliant Blue FCF 100 mg/kg 4 & 16 150c Caramel III GMP 3,4 & Ammonia Caramel 16 150d Caramel IV GMP 3,4 & Sulfite ammonia 16 caramel List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 8.2 Processed meat,poultry and game products in whole pieces or cuts INS Additive Max. Level Notes 320 Butylated 200mg/kg 15 & Hydroxyanisole 130 321 Butylated 100mg/kg 15,130 Hydroxytoluene & 167 120 Carmines 500mg/kg 16 160a(ii) carotenes, beta5000mg/kg 16 ,vegetable 127 Erythrosine 30mg/kg 4 & 16 143 Fast Green FCF 100mg/kg 3&4 163(ii) Grape Skin 5000mg/kg 16 Extract 432-436 Polysorbates 5000mg/kg 310 Propyl Gallate 200mg/kg 15 & 130 101(i),(ii) Riboflavins 1000mg/kg 16 110 Sunset Yellow 300mg/kg 16 FCF 319 Tertiary 100mg/kg 15,130 Butylhydroquinone & 167 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 8.2.2 Heat-treated processed meat,poultry,and game products in whole pieces or cuts INS Additive Max. Level Notes 954(i)-(iv) Saccharins 500mg/kg 161 474 Sucroglycerides 5000mg/kg 15 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 8.3 Processed comminuted meat, poultry, and game products INS Additive Max. Level Notes Page | 143 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA 320 321 127 163(ii) 338; 339(i)(iii); 340(i)(iii); 341(i)(iii); 342(i), (ii); 343(i)(iii); 450(i)(iii),(v)-(vii); 451(i) ,(ii); 452(i)-(v); 542 432-436 310 101(i),(ii) 319 Butylated Hydroxyanisole Butylated Hydroxytoluene Erythrosine Grape Skin Extract Phosphates (4) Catatan 200 mg/kg 15 & 130 100 mg/kg 30 mg/kg 5000 mg/kg 15, 130 & 162 4 16 2200 mg/kg 33 Polysorbates 5000 mg/kg Propyl Gallate 200 mg/kg 15 & 130 Riboflavins 1000 mg/kg 16 Tertiary 100 mg/kg 15, 130 & Butylhydroquino 162 ne List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 8.3.2 Heat treated processed comminuted meat,poultry and game products INS Additive Max. Level Notes 129 Allura Red AC 25 mg/kg 161 120 Carmines 100 mg/kg 160a(ii) Carotenes, 20 mg/kg Beta-, Vegetable 160a(i), Carotenoids 20 mg/kg 16 a(ii), e,f 385,386 Ethylene 35 mg/kg 21 Diamine Tetra Acetates 954(i)-(iv) Saccharins 500 mg/kg 161 960 Steviol 100 mg/kg 26 & 202 Glycosides 474 Sucroglycerides 5000 mg/kg 15 110 Sunset Yellow 300 mg/kg 16 FCF List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 151 Canned meat with other food (i) Standard for Luncheon meat Refer Regulation 149 Standard for Luncheon meat Additive Max. Level Preservatives Nitrite, potassium 200 mg/kg total nitrite and/or sodium salts expressed as sodium nitrite Maximum Level Calculated on the Total Net Content of the Final Product Nitrite, potassium 125 mg/kg total nitrite and/or sodium salts expressed as sodium Page | 144 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA (4) Catatan nitrite Limited by GMP Potassium chloride Antioxidants Ascorbic acid and its sodium salt Iso-ascorbic acid and its sodium salt 500 mg/kg (expressed as ascorbic acid singly or in combination) Flavours Natural flavouring Limited by GMP substances and natureidentical flavouring substances defined in the Codex Alimentarius Flavour Enhancers 5'-Guanylate, disodium Limited by GMP 5'-Inosinate, disodium Limited by GMP Monosodium glutamate Limited by GMP Acidity Regulators Glucono-delta-lactone 3000 mg/kg Sodium Citrate, sodium Limited by GMP Water Retention Agents Phosphates (naturally *1 8000 mg/kg present plus added) (expressed as P2 O5) Added phosphates *2 3000 mg/kg (mono-, di- and poly-), (expressed as P2O5), sodium and potassium singly or in combination salts Colours Erythrosine (CI 45430) 15mg/kg to replace loss of colour (for the product with binder only. *1 Natural phosphate (mg/kg P2 05) calculated as 250 x % protein *2 Having INS Nos. 339, 340, 450, 451 and 452 152 153 154 155 156 Meat extract or Meat essence Edible gelatin Meat or meat products shall not contain astrogen residue Particular labelling requiremen t meat or meat product Fish - - - - - - - - (i) Standard for Quick frozen Raw squid - No Food Additive Provision (ii) Standard for live and raw bivalve molluscs (i) 9.0 Fish and fish products, including molluscs, crustaceans, and echinoderms (ii) 9.1 Fresh fish and fish products, including molluscs, crustaceans, and echinoderms Page | 145 (1) (2) Codex Standard Food Reg. 1985 Reg. Title (3) Codex GSFA Standard for live and raw bivalve molluscs PART I – LIVE BIVALVE MOLLUSCS Food additives are not permitted in live bivalve molluscs. PART II – RAW BIVALVE MOLLUSCS For chilled shucked molluscs any antioxidant listed in food category 09.1.2 of the GSFA: 9.1.2 Fresh molluscs,crustaceans and echinoderms INS Additive Max. Level Notes 133 Brilliant Blue 500mg/kg 4& FCF 16 120 Carmines 500mg/kg 4& 16 160a(i), Carotenoids 100mg/kg 4& a(iii),e,f 16 220Sulfites 100mg/kg 44 225, 227, 228,5 39 110 Sunset 300mg/kg 4& Yellow FCF 16 For raw frozen molluscs any antioxidant listed in food category 09.2.1 of the GSFA: 9.2.1 Frozen fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms INS Additive Max. Notes Level 129 Allura Red 300 95 AC mg/kg 304, 305 Ascorbyl 1000 10 Esters mg/kg 133 Brilliant blue 500 95 FCF mg/kg 320 Butylated 200 15 & Hydroxyanisole mg/kg 180 321 Butylated 200 15 & Hydroxytoluene mg/kg 180 170(i) Calcium GMP 95 carbonate 161g Canthaxanthin 35 mg/kg 95 120 Carmins 100 95 & mg/kg 178 330 Citric Acid GMP 61 & 257 385, 386 Ethylene 75 mg/kg 21 Diamine Tetra (4) Catatan (iii) 9.1.1 Fresh fish (iv) 9.1.2 Fresh molluscs,crustaceans and echinoderms 9.0 Fish and fish products, including molluscs, crustaceans, and echinoderms List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 9.1 Fresh fish and fish products, including molluscs, crustaceans, and echinoderms INS Additive Max. Level Notes 150c Caramel III 30000mg/kg 4 & 16 Ammonia Caramel INS 133 9.1.1 Fresh fish Additive Max. Level Brilliant Blue FCF 300mg/kg 120 Carmines 300mg/kg 160a(ii) Carotenes, Beta-, Vegetable Carotenoids 100mg/kg Indigotine (Indigo Carmine) Sunset Yellow FCF 300mg/kg 160a(i), a(iii),e,f 132 110 300mg/kg 300mg/kg Notes 4,6 & 50 4,6 & 50 4,6 & 50 4 4,6 & 50 4,6 & 50 9.1.2 Fresh molluscs,crustaceans and echinoderms INS Additive Max. Level Notes 133 Brilliant Blue 500mg/kg 4 & 16 FCF 120 Carmines 500mg/kg 4 & 16 160a(i),a(iii),e,f Carotenoids 100mg/kg 4 & 16 220-225, 227, Sulfites 100mg/kg 44 228,539 110 Sunset 300mg/kg 4 & 16 Yellow FCF Acetates 132 338; 339(i)(iii); 340(i)(iii); Indigotine (Indigo Carmine) Phosphates 300 mg/kg 95 2200 mg/kg 33 Page | 146 (1) (2) Codex Standard Food Reg. 1985 Reg. Title 341(i)(iii); 342(i), (ii); 343(i)(iii); 450(i)(iii), (v)(vii); 451(i), (ii); 452(i)(v); 542 332(i) 101(i), (ii) 157 158 Fish product Cured,pickl ed or salted fish Potassium Dihydrogen Citrate Riboflavins (3) Codex GSFA GMP 61 1000 mg/kg GMP 95 331(i) Sodium Dihydrogen Citrate 220-225, 227,228, 539 110 Sulfites 100 mg/kg 44 & 139 Sunset Yellow FCF 95 332(ii) Tripotassium Citrate 300 mg/kg GMP 331(iii) Trisodium Citrate GMP 61 (4) Catatan 61 61 (i) Standard for Salted fish and dried salted fish of the gadidae family of fishes (ii) Standard for dried shark fins- No Food Additive Provision (iii) Standard for crackers from marine and freashwater fish, crustacean and molluscan shellfish (iv) Standard for boiled dried salted anchovies- No Food Additive Provision (v) Standard for salted atlantic herring and salted sprat. Standard for salted fish and dried salted fish of the gadidae family of fises INS Additive Max. Level Preservatives 200 Sorbic acid 200 mg/kg, singly or in 201 Sodium sorbate combination 202 Potassium sorbate expressed as sorbic acid Standard for crackers from marine and freashwater fish, crustacean and molluscan shellfish INS Additive Max. Level (i) 9.0 Fish and fish products, including molluscs, crustaceans, and echinoderms (ii) 9.2 Processed fish and fish products, including molluscs, crustaceans, and echinoderms (iii) 9.2.5 Smoked, dried fermented and/or salted fish products including mollusc crustaceans and echinoderms (iv) 9.3 Semi-preserved fish and fish products, including molluscs, crustaceans, and echinoderms (v) 9.3.2 Fish and fish products including mollusks crustaceans and echinoderms pickled and/or in brine 9.0 Fish and fish products, including molluscs, crustaceans, and echinoderms List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 9.2 Processed fish and fish products, including molluscs, crustaceans, and echinoderms INS Additive Max. Level Notes 950 Acesulfame 200 mg/kg 144 & Potassium 188 951 Aspartame 300 mg/kg 144 & 188 150c Caramel III 30000 Ammonia Caramel mg/kg Page | 147 (1) (2) Codex Standard Food Reg. 1985 Reg. Title 452 621 Sequestrants Polyphosphates Flavour enhancers Monosodium glutamate (3) Codex GSFA 150d 5g/kg expressed as P2O5 , single or in combination Limited by GMP Standard for salted atlantic herring and salted sprat INS Additive Max. Level Acidity regulators 300 Ascorbic acid GMP 330 Citric acid GMP Antioxidants 200Sorbates 200 mg/kg 203 (expressed as sorbic acid) Preservatives 210Benzoates 200 mg/kg 213 (expressed as benzoic acid) 160a(i), a(iii), e, f Caramel IV Sulfite ammonia caramel Carotenoids (4) Catatan 30000 mg/kg 95 100 mg/kg 95 9.2.5 Smoked,dried fermented and/or salted fish products including mollusks crustaceans and echinoderms INS Additive Max. Level Notes 129 Allura Red AC 300mg/kg 22 210-213 Benzoates 200mg/kg 13 & 121 133 Brilliant blue 100mg/kg 22 FCF 320 Butylated 200mg/kg 15 & hydroxyanisole 196 321 Butylated 200mg/kg 15 & hydroxytoluene 196 170(i) Calcium GMP 266 & carbonate 267 161g Canthaxanthin 15mg/kg 22 120 Carmines 300mg/kg 22 160a(ii) Carotenes, 1000mg/kg beta-,Vegetable 141(i),(ii) Chlorophylls 200mg/kg and Chlorophyllins, copper Complexes 143 Fast green FCF 100mg/kg 297 Fumaric acid GMP 266 & 267 163(ii) Grape skin 1000mg/kg 22 extract 132 Indigotine 300mg/kg 22 & (indigo carmine) 161 172(i)-(iii) Iron oxides 250mg/kg 22 504(i) Magnesium GMP 266 & carbonate 267 528 Magnesium GMP 266 & hydroxide 267 504(ii) Magnesium GMP 266 & hydroxide 267 carbonate 296 Malic Acid, Dl GMP 266 & 267 124 Ponceau 4R 100mg/kg 22 (Cochineal Red A) 332(i) Potassium GMP 266 & dihydrogen 267 Citrate 310 Propyl Gallate 100mg/kg 15 & 196 101(i),(ii) Riboflavins 300mg/kg 22 331(i) Sodium GMP 266 & dihydrogen 267 citrate Page | 148 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA 365 Sodium Fumarates 200-203 Sorbates 220-225, 227, Sulfites 228,539 110 Sunset Yellow FCF 332(i) Tripotassium Citrate 331(iii) Trisodium Citrate (4) Catatan GMP 1000mg/kg 30mg/kg 266 & 267 42 44 100mg/kg 22 GMP 266 & 267 266 & 267 GMP 9.3 Semi-preserved fish and fish products, including molluscs, crustaceans, and echinoderms INS Additive Max. Level Notes 950 Acesulfame 200 mg/kg 144 & Potassium 188 951 Aspartame 300 mg/kg 144 & 191 962 Aspartame200 mg/kg 113 Acesulfame Salt 210-213 Benzoates 2000 mg/kg 13 & 120 320 Butylated 200 mg/kg 15 & Hydroxyanisole 180 321 Butylated 200 mg/kg 15 & Hydroxytoluene 180 150c Caramel III 30000 mg/kg 95 Ammonia Caramel 150d Caramel IV 30000 mg/kg 95 Sulfite Ammonia Caramel 160a(i), Carotenoids 100 mg/kg 95 a(iii), e,f 214,218 Hydroxybenzoa 1000 mg/kg 27 tes, Para961 Neotame 10 mg/kg 161 200-203 Sorbates 1000 mg/kg 42 955 Sucralose 120 mg/kg 144 (Trichlorogalact osucrose) List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 9.3.2 Fish and fish products including mollusks crustaceans and echinoderms pickled and/or in brine INS Additive Max. Level Notes 133 Brilliant Blue 500mg/kg 16 FCF 120 Carmines 500mg/kg 16 160a(ii) carotenes, 1000mg/kg 16 beta-,vegetable 141(i),(ii) Chlorophylls 40mg/kg 16 And Chlorophyllins, Copper Complexes Page | 149 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA 385,386 163(ii) 338; 339(i)(iii);340(i)(iii); 341(i)(iii);342(i), (ii); 343(i)(iii);450(i)(iii), (v)(vii); 451(i), (ii); 452(i)-(v); 542 101(i),(ii) 954(i)-(iv) 960 Ethylene Diamine Tetra Acetates Grape Skin Extract Phosphates (4) Catatan 250mg/kg 21 1500mg/kg 16 2200mg/kg 33 Riboflavins 300mg/kg 16 Saccharins 160mg/kg 144 Steviol 165mg/kg 26 Glycosides 110 Sunset Yellow 300mg/kg 16 FCF List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 159 Smoked fish - (i) 9.0 Fish and fish products, including molluscs, crustaceans, and echinoderms (ii) 9.2 Processed fish and fish products, including molluscs, crustaceans, and echinoderms (iii) 9.2.5 Smoked,dried fermented and/or salted fish products including mollusks crustaceans and echinoderms 9.0 Fish and fish products, including molluscs, crustaceans, and echinoderms List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 9.2 Processed fish and fish products, including molluscs, crustaceans, and echinoderms INS Additive Max. Level Notes 950 Acesulfame 200 mg/kg 144 & Potassium 188 951 Aspartame 300 mg/kg 144 & 188 150c Caramel III 30000 Ammonia Caramel mg/kg 150d Caramel IV 30000 95 Sulfite ammonia mg/kg caramel 160a(i), Carotenoids 100 mg/kg 95 a(iii), e, f 9.2.5 Smoked,dried fermented and/or salted fish products including mollusks crustaceans and echinoderms INS Additive Max. Level Notes 129 Allura Red AC 300mg/kg 22 210-213 Benzoates 200mg/kg 13 & 121 133 Brilliant blue 100mg/kg 22 FCF 320 Butylated 200mg/kg 15 & hydroxyanisole 196 Page | 150 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA 321 170(i) 161g 120 160a(ii) 141(i),(ii) 143 297 163(ii) 132 172(i)-(iii) 504(i) 528 504(ii) 296 124 332(i) 310 101(i),(ii) 331(i) Butylated hydroxytoluene Calcium carbonate Canthaxanthin Carmines Carotenes, beta-,Vegetable Chlorophylls and Chlorophyllins, copper Complexes Fast green FCF Fumaric acid Prepared fish - 200mg/kg GMP 15mg/kg 300mg/kg 1000mg/kg 15 & 196 266 & 267 22 22 200mg/kg 100mg/kg GMP Grape skin extract Indigotine (indigo carmine) Iron oxides Magnesium carbonate Magnesium hydroxide Magnesium hydroxide carbonate Malic Acid, Dl 1000mg/kg Ponceau 4R (Cochineal Red A) Potassium dihydrogen Citrate Propyl Gallate 100mg/kg Riboflavins Sodium dihydrogen citrate 365 Sodium Fumarates 200-203 Sorbates 220-225, 227, Sulfites 228,539 110 Sunset Yellow FCF 332(i) Tripotassium Citrate 331(iii) Trisodium Citrate 160 (4) Catatan 300mg/kg 250mg/kg GMP GMP GMP GMP 266 & 267 22 22 & 161 22 266 & 267 266 & 267 266 & 267 266 & 267 22 GMP 266 & 267 100mg/kg 15 & 196 22 266 & 267 300mg/kg GMP GMP 1000mg/kg 30mg/kg 266 & 267 42 44 100mg/kg 22 GMP 266 & 267 266 & 267 GMP (i) 9.0 Fish and fish products, including molluscs, crustaceans, and echinoderms (ii) 9.2 Processed fish and fish products, including molluscs, crustaceans, and echinoderms (iii) 9.2.4 Cooked and/or fried fish and fish products, including Page | 151 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA (4) Catatan molluscs, crustaceans, and echinoderms (iv) 9.3 Semi-preserved fish and fish products, including molluscs, crustaceans, and echinoderms (v) 9.4 Fully preserved including canned or fermented fish and fish products including molluscks crustaceans and echinoderms 9.0 Fish and fish products, including molluscs, crustaceans, and echinoderms List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 9.2 Processed fish and fish products, including molluscs, crustaceans, and echinoderms INS Additive Max. Level Notes 950 Acesulfame 200 mg/kg 144 & Potassium 188 951 Aspartame 300 mg/kg 144 & 188 150c Caramel III 30000 Ammonia Caramel mg/kg 150d Caramel IV 30000 95 Sulfite ammonia mg/kg caramel 160a(i), Carotenoids 100 mg/kg 95 a(iii), e, f 9.2.4 Cooked and/or fried fish and fish products, including molluscs, crustaceans, and echinoderms INS Additive Max. Level 300 Ascorbic Acid, LGMP 170(i) Calcium Carbonate GMP 297 Fumaric acid GMP 504(i) Magnesium Carbonate GMP 528 Magnesium Hydroxide GMP 504(ii) Magnesium Hydroxide GMP Carbonate 296 Malic Acid, DlGMP 332(i) Potassium Dihydrogen GMP Citrate 331(i) Sodium Dihydrogen Citrate GMP 365 Sodium Fumarates GMP 333(iii) Tricalcium Citrate GMP 332(ii) Tripotassium Citrate GMP 331(iii) Trisodium Citrate GMP 9.3 Semi-preserved fish and fish products, including molluscs, crustaceans, and echinoderms INS Additive Max. Level Notes 950 Acesulfame 200 mg/kg 144 & Potassium 188 951 Aspartame 300 mg/kg 144 & 191 962 Aspartame200 mg/kg 113 Acesulfame Salt 210-213 Benzoates 2000 mg/kg 13 & 120 320 Butylated 200 mg/kg 15 & Hydroxyanisole 180 321 Butylated 200 mg/kg 15 & Page | 152 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA 150c 150d 160a(i), a(iii), e,f 214,218 Hydroxytoluene Caramel III Ammonia Caramel Caramel IV Sulfite Ammonia Caramel Carotenoids (4) Catatan 180 95 30000 mg/kg 30000 mg/kg 95 100 mg/kg 95 Hydroxybenzoate 1000 mg/kg 27 s, Para961 Neotame 10 mg/kg 161 200-203 Sorbates 1000 mg/kg 42 955 Sucralose 120 mg/kg 144 (Trichlorogalactos ucrose) List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 9.4 Fully preserved including canned or fermented fish and fish products including molluscks crustaceans and echinoderms INS Additive Max. Level Notes 950 Acesulfame 200mg/kg 144 & Potassium 188 951 Aspartame 300mg/kg 144 & 191 962 Aspartame200mg/kg 113 Acesulfame Salt 133 Brilliant Blue FCF 500mg/kg 320 Butylated 200mg/kg 15 & Hydroxyanisole 180 321 Butylated 200mg/kg 15 & Hydroxytoluene 180 161g Canthaxanthin 15mg/kg 150c Caramel III – 500mg/kg 50 Ammonia Caramel 150d Caramel IV – 30000mg/k 95 Sulfite g Ammonia Caramel 120 Carmines 500mg/kg 16 160a(ii) Carotenes, Beta-, 500mg/kg Vegetable 160a(i), Carotenoids 100mg/kg 95 a(iii),e,f 141(i),(ii) Chlorophylls And 500mg/kg 95 141(i),(ii) Chlorophyllins, Copper Complexes 385,386 Ethylene Diamine 340mg/kg 21 Tetra Acetates 143 Fast Green FCF 100mg/kg 95 163(ii) Grape Skin 1500mg/kg 16 Extract 132 Indigotine (Indigo 300mg/kg Carmine) 172(i)-(iii) Iron Oxides 50mg/kg 95 Page | 153 (1) (2) Codex Standard Food Reg. 1985 Reg. Title (3) Codex GSFA 961 338; 339(i)(iii);340(i)(iii); 341(i)(iii); 342(i), (ii); 343(i)(iii);450(i) (iii), (v)(vii); 51(i), (ii); 452(i)(v); 542 124 101(i),(ii) 954(i)-(iv) 960 955 220-225, 227, 228,539 110 (4) Catatan Neotame Phosphates 10mg/kg 2200mg/kg Ponceau 4R (Cochineal Red A) Riboflavins Saccharins Steviol Glycosides Sucralose (Trichlorogalactosu crose) Sulfites 500mg/kg 161 33 500mg/kg 200mg/kg 100mg/kg 95 144 26 120mg/kg 144 150mg/kg 44 & 140 Sunset Yellow 300mg/kg 95 FCF List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 161 Canned fish (i) Standard for Canned salmon - No Food Additive Provision (ii) Standard for Canned shrimps or prawns (iii) Standard for Canned tuna and bonito (iv) Standard for Crab meat (v) Standard for Canned sardines and sardine-type products (vi) Standard for Canned finfish Standard for canned shrimps or prawns INS Additive Max. Level Colours The following colours may be added at the level provided for in the standard for the purpose of restoring colour lost in processing: 102 Tartrazine 30 mg/kg in the final 110 Sunset Yellow FCF product, 123 Amaranth singly or in 124 Ponceau 4R (Cochineal Red A) combination Sequestrant 385 Calcium disodium EDTA Acidity Regulator 330 Citric acid 338 Orthophosphoric acid INS 250 mg/kg GMP 850 mg/kg Standard for canned tuna and bonito Additive Max. Level (i) 9.0 Fish and fish products, including molluscs, crustaceans, and echinoderms (ii) 9.4 Fully preserved including canned or fermented fish and fish products including molluscks crustaceans and echinoderms 9.0 Fish and fish products, including molluscs, crustaceans, and echinoderms List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 9.4 Fully preserved including canned or fermented fish and fish products including molluscks crustaceans and echinoderms INS Additive Max. Level Notes 950 Acesulfame 200mg/kg 144 & Potassium 188 951 Aspartame 300mg/kg 144 & 191 962 Aspartame200mg/kg 113 Acesulfame Salt 133 Brilliant Blue FCF 500mg/kg 320 Butylated 200mg/kg 15 & Hydroxyanisole 180 321 Butylated 200mg/kg 15 & Hydroxytoluene 180 161g Canthaxanthin 15mg/kg 150c Caramel III – 500mg/kg 50 Ammonia Caramel 150d Caramel IV – 30000mg/k 95 Sulfite g Page | 154 (1) Food Reg. 1985 Reg. Title (2) Codex Standard Thickening or Gelling Agents (for use in packing media only) 400 Alginic acid 401 Sodium alginate 402 Potassium alginate 404 Calcium alginate 406 Agar 407 Carrageenan and its Na, K, and NH4 salts GMP (including furcelleran) 407a Processed Eucheuma Seaweed (PES) 410 Carob bean gum 412 Guar gum 413 Tragacanth gum 415 Xanthan gum 440 Pectins 466 Sodium carboxymethylcellulose Modified Starches 1401 Acid treated starches (including white and yellow dextrins) 1402 Alkaline treated starches GMP 1404 Oxidized starches 1410 Monostarch phosphate 1412 Distarch phosphate, esterified 1414 Acetylated distarch phosphate 1413 Phosphated distarch phosphate 1420 Starch acetate 1422 Acetylated distarch adipate 1440 Hydroxypropyl starch 1442 Hydroxypropyl starch phosphate Acidity Regulators 260 Acetic acid GMP 270 Lactic acid, L-, D-, and DL330 Citric acid Natural Flavours Spice oils GMP Spice extracts Smoke flavours (Natural smoke solutions and extracts) For Canned Tuna and Bonito Only Acidity Regulators 450 Disodium diphosphate 10 mg/kg expressed as P2 O5 , (includes natural phosphate) (3) Codex GSFA 120 160a(ii) 160a(i), a(iii),e,f 141(i),(ii) 385,386 143 163(ii) 132 172(i)-(iii) 961 338; 339(i)(iii);340(i)(iii); 341(i)(iii); 342(i), (ii); 343(i)(iii);450(i) (iii), (v)(vii); 51(i), (ii); 452(i)(v); 542 124 101(i),(ii) 954(i)-(iv) 960 955 220-225, 227, 228,539 110 Ammonia Caramel Carmines Carotenes, Beta-, Vegetable Carotenoids Chlorophylls And 141(i),(ii) Chlorophyllins, Copper Complexes Ethylene Diamine Tetra Acetates Fast Green FCF Grape Skin Extract Indigotine (Indigo Carmine) Iron Oxides Neotame Phosphates Ponceau 4R (Cochineal Red A) Riboflavins Saccharins Steviol Glycosides Sucralose (Trichlorogalactosu crose) Sulfites (4) Catatan 500mg/kg 500mg/kg 16 100mg/kg 95 500mg/kg 95 340mg/kg 21 100mg/kg 1500mg/kg 95 16 300mg/kg 50mg/kg 10mg/kg 2200mg/kg 95 161 33 500mg/kg 500mg/kg 200mg/kg 100mg/kg 95 144 26 120mg/kg 144 150mg/kg 44 & 140 Sunset Yellow 300mg/kg 95 FCF List of additives in Table 3 of GSFA (Rujuk Lampiran 3) Page | 155 (1) Food Reg. 1985 Reg. Title (2) Codex Standard Standard for canned crab meat INS Additive Max. Level Acidity Regulators 330 Citric acid GMP 338 Orthophosphoric acid 10 mg/kg expressed as 450 Disodium diphosphate P2 O5, singly or in combination (includes natural phosphate) Sequestrant 385 Calcium disodium 250 mg/kg EDTA Flavour Enhancer 621 Monosodium glutam GMPMonosodium glutamate (3) Codex GSFA (4) Catatan GMP Standard for canned sardines and sardine-type products INS Additive Max. Level Thickening or Gelling Agents (for use in packing media only) 400 Alginic acid 401 Sodium alginate 402 Potassium alginate 404 Calcium alginate 406 Agar 407 Carrageenan and its Na, K, and NH4 salts GMP (including furcelleran) 407a Processed Eucheuma Seaweed (PES) 410 Carob bean gum 412 Guar gum 413 Tragacanth gum 415 Xanthan gum 440 Pectins 466 Sodium carboxymethylcellulose Modified Starches 1401 Acid treated starches (including white and yellow dextrins) 1402 Alkaline treated starches GMP 1404 Oxidized starches 1410 Monostarch phosphate 1412 Distarch phosphate, esterified 1413 Phosphated distarch phosphate 1414 Acetylated distarch phosphate 1420 Starch acetate 1422 Acetylated distarch adipate 1440 Hydroxypropyl starch 1442 Hydroxypropyl starch Page | 156 (1) Food Reg. 1985 Reg. Title (2) Codex Standard phosphate Acidity Regulators 260 Acetic acid 270 Lactic acid, L-, D-, and DL330 Citric acid Natural Flavours Spice oils Spice extracts Smoke flavours (Natural smoke solutions and extracts) (3) Codex GSFA (4) Catatan GMP GMP Standard for canned finfish INS Additive Max. Level Thickening or Gelling Agents (for use in packing media only) 400 Alginic acid 401 Sodium alginate 402 Potassium alginate 404 Calcium alginate 406 Agar 407 Carrageenan and its Na, K, and NH4 salts GMP (including furcelleran) 407a Processed Eucheuma Seaweed (PES) 410 Carob bean gum 412 Guar gum 413 Tragacanth gum 415 Xanthan gum 440 Pectins 466 Sodium carboxymethylcellulose Modified Starches 1401 Acid treated starches (including white and yellow dextrins) 1402 Alkaline treated starches GMP 1404 Oxidized starches 1410 Monostarch phosphate 1412 Distarch phosphate, esterified 1414 Acetylated distarch phosphate 1413 Phosphated distarch phosphate 1420/ Starch acetate 1421 1422 Acetylated distarch adipate 1440 Hydroxypropyl starch 1442 Hydroxypropyl starch phosphate Acidity Regulators 260 Acetic acid GMP 270 Lactic acid, L-, D-, and DL- Page | 157 (1) Food Reg. 1985 Reg. Title (2) Codex Standard 330 Citric acid Natural Flavours Spice oils Spice extracts Smoke flavours (Natural smoke solutions and extracts) 162 Fish paste - (3) Codex GSFA (4) Catatan GMP (i) 9.0 Fish and fish products, including molluscs, crustaceans, and echinoderms (ii) 9.3 Semi-preserved fish and fish products, including molluscs, crustaceans, and echinoderms (iii) 9.3.4 Semi preserved fish and fish products including molluscs crustaceans and echinoderms (e.g fish paste) excluding products of food categories 9.3.1-9.3.3 9.0 Fish and fish products, including molluscs, crustaceans, and echinoderms List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 9.3 Semi-preserved fish and fish products, including molluscs, crustaceans, and echinoderms INS Additive Max. Level Notes 950 Acesulfame 200 mg/kg 144 & Potassium 188 951 Aspartame 300 mg/kg 144 & 191 962 Aspartame200 mg/kg 113 Acesulfame Salt 210-213 Benzoates 2000 mg/kg 13 & 120 320 Butylated 200 mg/kg 15 & Hydroxyanisole 180 321 Butylated 200 mg/kg 15 & Hydroxytoluene 180 150c Caramel III 30000 95 Ammonia mg/kg Caramel 150d Caramel IV 30000 95 Sulfite Ammonia mg/kg Caramel 160a(i), Carotenoids 100 mg/kg 95 a(iii), e,f 214,218 Hydroxybenzoate 1000 mg/kg 27 s, Para961 Neotame 10 mg/kg 161 200-203 Sorbates 1000 mg/kg 42 955 Sucralose 120 mg/kg 144 (Trichlorogalactos ucrose) List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 9.3.4 Semi preserved fish and fish products including molluscs crustaceans and echinoderms (e.g fish paste) excluding products of food categories 9.3.1-9.3.3 INS Additive Max. Level Notes 129 Allura Red AC 300mg/kg 120 Carmines 100mg/kg Page | 158 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA 160a(ii) 141(i),(ii) 163(ii) 132 172(i)-(iii) 338; 339(i)(iii);340(i) (iii); 341(i)(iii);342(i),(ii ); 343(i)(iii); 450(i)(iii),(v)(vii);451(i) ,(ii); 452(i)(v);542 124 Carotenes, beta-, Vegetable Chlorophylls and Chlorophyllins, copper Complexes Grape skin extract Indigotine (Indigo Carmine) Iron oxides Phosphates (4) Catatan 1000mg/kg 16 75mg/kg 95 1500mg/kg 300mg/kg 16 161 50mg/kg 2200mg/kg 95 33 & 193 Ponceau 4R 100mg/kg (Cochineal Red A) 101(i),(ii) Riboflavins 300mg/kg 954(i)-(iv) Saccharins 160mg/kg 144 110 Sunset Yellow 300mg/kg FCF List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 163 Belacan - 164 Fish sauce - Refer Regulation 162 (i) 12.0 Salts, spices, soups, sauces, salads, protein products (ii) 12.6 Sauces and like products (iii) 12.6.4 Clear sauces (e.g.fish sauce) 12.0 Salts, spices, soups, sauces, salads, protein products List of additives in Table 3 of GSFA (Rujuk Lampiran 3) INS 950 129 951 210-213 133 320 321 161g 150c 150d 120 12.6 Sauces and like products Additive Max. Level Acesulfame 1000 mg/kg Potassium Allura Red AC 300 mg/kg Aspartame 350 mg/kg Benzoates 1000 mg/kg Brilliant Blue FCF 100 mg/kg Butylated 200 mg/kg Hydroxyanisole Butylated 100 mg/kg Hydroxytoluene Canthaxanthin 30 mg/kg Caramel III 50000 Ammonia mg/kg Caramel Caramel IV 30000 Sulfite Ammonia mg/kg Caramel Carmines 500 mg/kg Notes 188 191 13 15 & 130 15 & 130 Page | 159 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA 160a(i), a(iii), e,f 141(i),(ii) 472e 236 314 214,218 132 172(i)-(iii) 338; 339(i)(iii);340(i) (iii); 341(i)(iii);342(i), (ii); 343(i)(iii);450(i)(iii),(v)-(vii); 451(i),(ii); 452(i)-(v); 542 124 Carotenoids (4) Catatan 500 mg/kg Chlorophylls 100 mg/kg Andchlorophyllins, Copper Complexes Diacetyltartaric 10000 And Fatty Acid mg/kg Esters Of Glycerol Formic Acid 200 mg/kg Guaiac Resin 600 mg/kg Hydroxybenzoates, 1000 mg/kg ParaIndigotine (Indigo 300 mg/kg Carmine) Iron Oxides 75 mg/kg Phosphates 2200 mg/kg 25 15 27 33 310 Ponceau 4R (Cochineal Red A) Propyl Gallate 200 mg/kg 101(i),(ii) 954(i)-(iv) 200-203 Riboflavins Saccharins Sorbates 350 mg/kg 160 mg/kg 1000 mg/kg 955 Sucralose (Trichlorogalactosu crose) Sucroglycerides 450 mg/kg 42 & 127 127 10000 mg/kg 300 mg/kg 44 474 220225,227, 228,539 110 Sulfites 50 mg/kg 15 & 130 Sunset Yellow 300 mg/kg FCF 319 Tertiary 200 mg/kg 15 & Butylhydroquinone 130 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 12.6.4 Clear sauces (e.g.fish sauce) INS Additive Max. Level Notes 304,305 Ascorbyl esters 200mg/kg 10 961 Neotame 12mg/kg 432-436 Polysorbates 5000mg/kg 960 Steviol glycosides 350mg/kg 26 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 166 Cincalok - Refer Regulation 162 Page | 160 (1) Food Reg. 1985 Reg. Title 166A Oyster sauce 166B Oyster flavoured sauce 167 Fish ball or fish cake (2) Codex Standard (3) Codex GSFA - Refer Regulation 164 - Refer Regulation 164 - (4) Catatan (i) 9.0 Fish and fish products, including molluscs, crustaceans, and echinoderms (ii) 9.2 Processed fish and fish products, including molluscs, crustaceans, and echinoderms (iii) 9.2.4 Cooked and/or fried fish and fish products, including molluscs, crustaceans, and echinoderms (iv) 9.2.4.1 Cooked fish and fish products (v) 9.2.4.2 Cooked molluscs crustaceans and echinoderms 9.0 Fish and fish products, including molluscs, crustaceans, and echinoderms List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 9.2 Processed fish and fish products, including molluscs, crustaceans, and echinoderms INS Additive Max. Level Notes 950 Acesulfame 200 mg/kg 144 & Potassium 188 951 Aspartame 300 mg/kg 144 & 188 150c Caramel III 30000 Ammonia Caramel mg/kg 150d Caramel IV 30000 95 Sulfite ammonia mg/kg caramel 160a(i), Carotenoids 100 mg/kg 95 a(iii), e, f 9.2.4 Cooked and/or fried fish and fish products, including molluscs, crustaceans, and echinoderms INS Additive Max. Level 300 Ascorbic Acid, LGMP 170(i) Calcium Carbonate GMP 297 Fumaric acid GMP 504(i) Magnesium Carbonate GMP 528 Magnesium Hydroxide GMP 504(ii) Magnesium Hydroxide GMP Carbonate 296 Malic Acid, DlGMP 332(i) Potassium Dihydrogen GMP Citrate 331(i) Sodium Dihydrogen Citrate GMP 365 Sodium Fumarates GMP 333(iii) Tricalcium Citrate GMP 332(ii) Tripotassium Citrate GMP 331(iii) Trisodium Citrate GMP INS 129 133 120 160a(ii) 9.2.4.1 Cooked fish and fish products Additive Max. Level Allura Red AC 300mg/kg Brilliant Blue FCF 100mg/kg Carmines 500mg/kg Carotenes, beta1000mg/kg ,Vegetable Notes 95 95 95 Page | 161 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA 141(i),(ii) 385,386 143 163(ii) 132 338; 339(i)(iii);340 (i)(iii); 341(i)(iii);342(i), (ii); 343(i)(iii); 450(i)(iii),(v)(vii);4 51(i),(ii); 452(i)-(v); 542 124 101(i),(ii) 954(i)-(iv) 200-203 110 Chlorophylls and Chlorophyllins, copper Complexes Ethylene Diamine Tetra Acetates Fast Green FCF Grape Skin Extract Indigotine (Indigo Carmine) Phosphates Ponceau 4R (Cochineal Red A) Riboflavins Saccharins Sorbates Sunset Yellow FCF (4) Catatan 30mg/kg 62 & 95 50mg/kg 21 100mg/kg 500mg/kg 95 300mg/kg 95 2200mg/kg 33 500mg/kg 95 300mg/kg 500mg/kg 2000mg/kg 300mg/kg 95 161 42 95 9.2.4.2 Cooked molluscs crustaceans and echinoderms INS Additive Max. Level Notes 129 Allura Red AC 250mg/kg 523 Aluminium 200mg/kg 6& ammonium 250 sulfate 210-213 benzoates 2000mg/kg 13 & 82 133 Brilliant Blue FCF 100mg/kg 120 Carmines 250mg/kg 160a(ii) Carotenes, Beta-, 1000mg/kg Vegetable 163(ii) Grape Skin 1000mg/kg Extract 132 Indigotine (Indigo 250mg/kg 16 Carmine) 338; 339(i)- Phosphates 2200mg/kg 33 (iii);340(i)(iii); 341(i)(iii);342(i), (ii); 343(i)(iii);450(i)(iii),(v)-(vii); 451(i),(ii); 452(i)-(v); 542 124 Ponceau 4R 250mg/kg (Cochineal Red A) 101(i),(ii) Riboflavins 300mg/kg 200-203 sorbates 2000mg/kg 42 & Page | 162 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA 220-225, 227,228, 539 110 168 Fish keropok - (4) Catatan sulfites 150mg/kg Sunset Yellow FCF 250mg/kg 82 44 (i) 9.0 Fish and fish products, including molluscs, crustaceans, and echinoderms (ii) 9.2 Processed fish and fish products, including molluscs, crustaceans, and echinoderms (iii) 9.2.4 Cooked and/or fried fish and fish products, including molluscs, crustaceans, and echinoderms (iv) 9.2.4.1 Cooked fish and fish products (v) 15.0 Ready-to-eat savouries (vi) 15.3 Snacks-fish based 9.0 Fish and fish products, including molluscs, crustaceans, and echinoderms List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 9.2 Processed fish and fish products, including molluscs, crustaceans, and echinoderms INS Additive Max. Level Notes 950 Acesulfame 200 mg/kg 144 & Potassium 188 951 Aspartame 300 mg/kg 144 & 188 150c Caramel III 30000 Ammonia Caramel mg/kg 150d Caramel IV 30000 95 Sulfite ammonia mg/kg caramel 160a(i), Carotenoids 100 mg/kg 95 a(iii), e, f 9.2.4 Cooked and/or fried fish and fish products, including molluscs, crustaceans, and echinoderms INS Additive Max. Level 300 Ascorbic Acid, LGMP 170(i) Calcium Carbonate GMP 297 Fumaric acid GMP 504(i) Magnesium Carbonate GMP 528 Magnesium Hydroxide GMP 504(ii) Magnesium Hydroxide GMP Carbonate 296 Malic Acid, DlGMP 332(i) Potassium Dihydrogen GMP Citrate 331(i) Sodium Dihydrogen Citrate GMP 365 Sodium Fumarates GMP 333(iii) Tricalcium Citrate GMP 332(ii) Tripotassium Citrate GMP 331(iii) Trisodium Citrate GMP INS 129 9.2.4.1 Cooked fish and fish products Additive Max. Level Allura Red AC 300mg/kg Notes 95 Page | 163 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA 133 120 160a(ii) 141(i),(ii) 385,386 143 163(ii) 132 338; 339(i)(iii);340 (i)(iii); 341(i)(iii);342(i), (ii); 343(i)(iii); 450(i)(iii),(v)(vii);4 51(i),(ii); 452(i)-(v); 542 124 101(i),(ii) 954(i)-(iv) 200-203 110 INS 950 951 901 321 902 150c 150d 903 961 338; 339(i)(iii);340(i)(iii); 341(i)(iii); 342(i),(ii); 343(i)-(iii); 450(i)(iii),(v)(vii);451(i),( (4) Catatan Brilliant Blue FCF Carmines Carotenes, beta,Vegetable Chlorophylls and Chlorophyllins, copper Complexes Ethylene Diamine Tetra Acetates Fast Green FCF Grape Skin Extract Indigotine (Indigo Carmine) Phosphates 100mg/kg 500mg/kg 1000mg/kg 95 30mg/kg 62 & 95 50mg/kg 21 100mg/kg 500mg/kg 95 300mg/kg 95 2200mg/kg 33 Ponceau 4R (Cochineal Red A) Riboflavins Saccharins Sorbates Sunset Yellow FCF 500mg/kg 95 300mg/kg 500mg/kg 2000mg/kg 300mg/kg 95 161 42 95 15.0 Ready-to-eat savouries Additive Max. Level Acesulfame 350 mg/kg Potassium Aspartame 500 mg/kg Beeswax GMP Butylated 200 mg/kg Hydroxytoluene Candelilla Wax GMP Caramel III Ammonia Caramel Caramel IV Sulfite Ammonia Caramel Carnauba Wax Neotame Phosphates 95 Notes 188 191 3 15 & 130 3 10000 mg/kg 10000 mg/kg 200 mg/kg 32 mg/kg 2200 mg/kg 3 33 Page | 164 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA (4) Catatan ii); 452(i)(v);542 954(i)-(iv) 904 960 Saccharins 100 mg/kg Shellac, Bleached GMP 3 Steviol 170 mg/kg 26 Glycosides 955 Sucralose 1000 mg/kg 161 (Trichlorogalactosu crose) 319 Tertiary 200 mg/kg 15 & Butylhydroquinone 130 388,389 Thiodipropionates 200 mg/kg 46 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 15.3 Snacks-fish based Additive Max. Level Notes Carmines 200mg/kg 178 Cartenes beta 100mg/kg vegetable 141(i),(ii) Chlorophylls and 350mg/kg clorophyllins, copper complexes 163(ii) Grape skin extract 400mg/kg List of additives in Table 3 of GSFA (Rujuk Lampiran 3) INS 120 160a(ii) 169 - Refer Regulation 163 170 Otak udang petis or heko Pekasam - Refer Regulation 159 171 Egg - (i) 10.0 Eggs and egg products (ii) 10.1 Fresh eggs 10.0 Eggs and egg products List of additives in Table 3 of GSFA (Rujuk Lampiran 3) INS 129 133 161g 150c 150d 120 160a(ii) 160a(i), a(iii),e,f 143 163(ii) 132 172(i)-(iii) 124 10.1 Fresh eggs Additive Max. Level Allura Red AC 100mg/kg Brilliant Blue FCF GMP Canthaxanthin GMP Caramel III 20000 Ammonia mg/kg Caramel Caramel IV 20000 Sulfite mg/kg Ammonia Caramel Carmines GMP Carotenes, Beta-, 1000 mg/kg Vegetable Carotenoids 1000 mg/kg Fast green FCF Grape skin extract Indigotine (Indigo Carmine) Iron Oxides Ponceau 4R GMP 1500 mg/kg 300 mg/kg GMP 500 mg/kg Notes 4 4 4 4 4 4 4 4 4 4 4& 161 4 4 Page | 165 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA 101(i),(ii) 110 172 Liquid egg - (i) (ii) (iii) (iv) (Cochineal Red A) Riboflavins Sunset Yellow FCF (4) Catatan 300mg/kg GMP 4 4 10.0 Eggs and egg products 10.2 Egg products 10.2.1 Liquid egg products 10.2.2 Frozen egg products 10.0 Eggs and egg products List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 10.2 Egg products Additive Max. Level Notes Caramel IV - Sulfite 20000 161 Ammonia Caramel mg/kg 160a(ii) Carotenes, Beta-, 1000 Vegetable mg/kg 243 Lauric Arginate Ethyl 200 mg/kg Ester List of additives in Table 3 of GSFA (Rujuk Lampiran 3) INS 150d INS 260 210-213 330 270 338; 339(i)(iii);340(i)(iii); 341(i)(iii);342(i), (ii); 343(i)(iii);450(i)(iii),(v)-(vii); 451(i),(ii); 452(i)-(v); 542 262(i) 331(i) 325 200-203 1505 331(iii) INS 260 330 270 10.2.1 liquid egg products Additive Max. Level Acetic Acid, GMP Glacial Benzoates 5000 mg/kg Citric Acid GMP Lactic Acid, L-, DGMP And DLPhosphates 4400mg/kg Sodium Acetate Sodium Dihydrogen Citrate Sodium Lactate Sorbates Triethyl Citrate Trisodium Citrate Notes 13 33 & 67 GMP GMP GMP 5000mg/kg 2500mg/kg GMP 10.2.2 Frozen egg products Additive Max. Level Acetic Acid, GMP Glacial Citric acid GMP Lactic acid,L-DGMP and DL- 42 47 Notes Page | 166 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA 338; 339(i)(iii);340(i)(iii); 341(i)(iii);342(i), (ii); 343(i)(iii);450(i)(iii),(v)-(vii); 451(i),(ii); 452(i)-(v); 542 262(i) 331(i) 325 200-203 331(iii) 173 Liquid egg yolk - Phosphates Sodium Acetate Sodium Dihydrogen Citrate Sodium Lactate Sorbates Trisodium Citrate (4) Catatan 1290mg/kg 33 GMP GMP GMP 1000 mg/kg GMP 42 (i) 10.0 Eggs and egg products (ii) 10.2 Egg products (iii) 10.2.1 Liquid egg products 10.0 Eggs and egg products List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 10.2 Egg products Additive Max. Level Notes Caramel IV - Sulfite 20000 161 Ammonia Caramel mg/kg 160a(ii) Carotenes, Beta-, 1000 Vegetable mg/kg 243 Lauric Arginate Ethyl 200 mg/kg Ester List of additives in Table 3 of GSFA (Rujuk Lampiran 3) INS 150d INS 260 210-213 330 270 338; 339(i)(iii);340(i)(iii); 341(i)(iii);342(i), (ii); 343(i)(iii);450(i)(iii),(v)-(vii); 451(i),(ii); 452(i)-(v); 542 262(i) 331(i) 325 200-203 10.2.1 liquid egg products Additive Max. Level Acetic Acid, GMP Glacial Benzoates 5000 mg/kg Citric Acid GMP Lactic Acid, L-, DGMP And DLPhosphates 4400mg/kg Sodium Acetate Sodium Dihydrogen Citrate Sodium Lactate Sorbates Notes 13 33 & 67 GMP GMP GMP 5000mg/kg 42 Page | 167 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA 1505 331(iii) 174 175 Liquid egg white Dried egg,dried egg yolk and dried egg white - Triethyl Citrate Trisodium Citrate (4) Catatan 2500mg/kg GMP 47 Refer Regulation 173 (i) 10.0 Eggs and egg products (ii) 10.2 Egg products (iii) 10.2.3 Dried and/or heat coagulated egg products 10.0 Eggs and egg products List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 10.2 Egg products Additive Max. Level Notes Caramel IV - Sulfite 20000 161 Ammonia Caramel mg/kg 160a(ii) Carotenes, Beta-, 1000 Vegetable mg/kg 243 Lauric Arginate Ethyl 200 mg/kg Ester List of additives in Table 3 of GSFA (Rujuk Lampiran 3) INS 150d 10.2.3 Dried and/or heat coagulated egg products INS Additive Max. Level Notes 472e Diacetyltartaric And 5000 Fatty Acid Esters Of mg/kg Glycerol 385,386 Ethylene Diamine 200mg/kg 21 & 47 Tetra Acetates 200-203 Sorbates 1000 42 mg/kg 1505 Triethyl Citrate 2500 47 mg/kg List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 176 177 Reference to egg as food or as ingredient in food Preserved egg - - - (i) 10.0 Eggs and egg products (ii) 10.3 Preserved eggs,including alkaline,salted and canned eggs 10.0 Eggs and egg products List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 10.3 Preserved eggs,including alkaline,salted and canned eggs INS Additive Max. Level Notes 150c Caramel III 20000 4 Ammonia mg/kg Caramel 150d Caramel IV 20000 Sulfite mg/kg Ammonia Caramel Page | 168 (1) (2) Codex Standard Food Reg. 1985 Reg. Title (3) Codex GSFA (4) Catatan 338;339 (i) Phosphates 1000mg/kg 33 -(iii);340(i)(iii);341(i)(iii); 342 (i), (ii); 343(i)(iii); 450(i)(iii), (v)(vii); 451(i),(ii); 452(i)-(v); 542 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 178 179 Particular labelling requiremen t of egg General standard - (i) - Standard for edible fats and oils not covered by individual standards: No additives are permitted in virgin or cold pressed oils covered by this Standard. (i) 2.0 Fats and oils and fats emulsions 2.0 Fats and oils and fats emulsions List of additives in Table 3 of GSFA (Rujuk Lampiran 3) Colours: No colours are permitted in vegetable oils. The following colours are permitted for the purpose of restoring natural colour lost in processing or for the purpose of standardizing colour, as long as the added colour does not deceive or mislead the consumer by concealing damage or inferiority or by making the product appear to be of greater than actual value: INS 100(i) 160a(ii) 160a(i) 160a(iii) 160e 160f 160b(i) Additive Curcumin beta-Carotenes, vegetable beta-Carotenes, synthetic beta-Carotenes, Blakeslea trispora beta-apo-8’Carotenal beta-apo-8’Carotenoic acid, methyl or ethyl ester Annatto extracts, bixin-based Max. Level 5 mg/kg 25 mg/kg 25 mg/kg (Singly or in combination) 10 mg/kg (as bixin ) Flavours: Natural flavours and their identical synthetic equivalents and other synthetic flavours, except those which are known to represent a toxic hazard. Antioxidants: INS Additive 304 Ascorbyl Palmitate 305 Ascorbyl Stearate 307a Max. Level 500 mg/kg (Singly or in combination Tocopherol, d-alpha- Page | 169 (1) (2) Codex Standard Food Reg. 1985 Reg. Title Tocopherol concentrate, mixed 307c Tocopherol, dl-alpha 310 Propyl gallate 319 Tertiary butyl hydroquinone (TBHQ) 320 Butylated hydroxyanisole (BHA) Any combination of gallates, BHA, BHT, and/or TBHQ (3) Codex GSFA (4) Catatan 307b 389 Dilauryl thiodipropionate Antioxidant synergists: INS Additive 330 Citric acid 331(i) Sodium dihydrogen citrate 331(iii) Trisodium citrate 384 Isopropyl citrates 472c Citric and fatty acid esters of glycerol 100 mg/kg 120mg/kg 175 mg/kg 200 mg/kg but limits above not to be exceeded 200 mg/kg Max. Level GMP GMP GMP 100 mg/kg (Singly or in combination) Anti-foaming agents (for oils and fats for deepfrying): INS Additive Max. Level 900a Polydimethylsiloxane 10 mg/kg 180 Dripping (i) Standard for Named Animal fats - Standard for Named Animal fats Colours: The following colours are permitted for the purpose of restoring natural colour lost in processing or for the purpose of standardizing colour, as long as the added colour does not deceive or mislead the consumer by concealing damage or inferiority or by making the product appear to be of greater than actual value: INS Additive Max. Level 100(i) Curcumin 5 mg/kg 160a(ii) beta-Carotenes, vegetable 25 mg/kg 160a(i) beta-Carotenes, 25 mg/kg synthetic (Singly or in combination) 160a(iii) beta-Carotenes, Blakeslea trispora 160e beta-apo-8’Carotenal 160f beta-apo-8’Carotenoic acid, methyl or ethyl ester 160b(i) Annatto extracts, 10 mg/kg (as bixin-based bixin) Antioxidants Page | 170 (1) (2) Codex Standard Food Reg. 1985 Reg. Title 304 305 Ascorbyl palmitate Ascorbyl stearate 307a 307b Tocopherol, d-alphaTocopherol concentrate, mixed 307c Tocopherol, dl-alpha 310 Propyl gallate 319 Tertiary butyl hydroquinone (TBHQ) 320 Butylated hydroxyanisole (BHA) 321 Butylated hydroxytoluene (BHT) Any combination of gallates, BHA, BHT, or TBHQ Antioxidant synergists 330 Citric acid 331(i) Sodium dihydrogen citrate 331(iii) Trisodium citrate 384 Isopropyl citrates 472c Citric and fatty acid esters of glycerol 181 Suet Regulation 180 182 Lard Regulation 180 183 RBD palm stearin (3) Codex GSFA (4) Catatan 500 mg/kg (Singly or in combination) 300 mg/kg (Singly or in combination) 100 mg/kg 120 mg/kg 175 mg/kg 75 mg/kg 200 mg/kg but limits above not to be exceeded GMP GMP GMP 100 mg/kg (Singly or in combination) - (i) Standard for named vegetable oils Standard for named vegetable oils INS Additive Max. Level No food additives are permitted in virgin or cold pressed oils Flavours: Natural flavours and their identical synthetic equivalents, and other synthetic flavours, except those which are known to represent a toxic hazard. Antioxidants: INS Additive Max. Level 304 Ascorbyl palmitate 500 mg/kg (Singly or in 305 Ascorbyl stearate combination) 307a Tocopherol, d-alpha300 mg/kg (Singly or in 307b Tocopherol combination) concentrate, mixed 307c Tocopherol, dl-alpha 310 Propyl gallate 100 mg/kg 319 Tertiary butyl 120 mg/kg hydroquinone (TBHQ) 320 Butylated 175 mg/kg Page | 171 (1) (2) Codex Standard Food Reg. 1985 Reg. Title (3) Codex GSFA (4) Catatan hydroxyanisole (BHA) Butylated 75 mg/kg hydroxytoluene (BHT) Any combination of gallates, BHA, BHT, or TBHQ not to exceed 200 mg/kg within individual limits 389 Dilauryl 200 mg/kg thiodiproprionate Antioxidant synergists 330 Citric acid GMP 331(i) Sodium dihydrogen GMP citrate 331(iii) Trisodium citrate GMP 384 Isopropyl citrates 100 mg/kg (Singly or in 472c Citric and fatty acid combination) esters of glycerol Anti-foaming agents (for oils and fats for deepfrying) 900a Polydimethylsiloxane 10 mg/kg 321 184 185 NBD palm stearin Margarine Refer Regulation 183 - (i) Standard for Fat spreads and blended spreads: Only those food additive classes listed below are technologically justified and may be used in products covered by this Standard. Within each additive class only those food additives listed below, or referred to, may be used and only for the functions, and within the limits, specified. Additive Functional Classes: a. Acidity regulators b. Antifoaming agents c. Antioxidants d. Colours e. Emulsifiers f. Flavour enhancers g. Packing gases h. Preservatives i. Stabilizers j. Thickeners Acidity regulators, antifoaming agents, antioxidants, colours, emulsifiers, flavour enhancers, packing gases, preservatives, stabilizers and thickeners used in accordance with Table 3 of the GSFA are acceptable for use in foods conforming to this Standard. INS Additive Acidity Regulators 262(ii) Sodium diacetate 334; 335(i), Tartrates (ii); 336(i), (ii); 337 Max. Level 1,000mg/kg 100 mg/kg (as tartaric acid) Page | 172 (1) (2) Codex Standard Food Reg. 1985 Reg. Title 338; 339(i), Phosphates (ii), (iii); 340(i), (ii), (iii); 341(i), (ii), (iii); 342(i), (ii); 343(i), (ii), (iii); 450(i), (ii), (iii), (v), (vi); (vii), 451(i), (ii); 452(i), (ii), (iii), (iv), (v); 542 Antifoaming Agents 900a Polydimethylsilox ane Antioxidants 304, 305 Ascorbyl esters 307a 384 385, 386 Tocopherol, dalphaTocopherol concentrate, mixed Tocopherol, dlalpha Propyl gallate Tertiary butylhydroquinon e Butylated hydroxyanisole Butylated hydroxytoluene Isopropyl citrates EDTAs 388, 389 Thiodipropionates 307b 307c 310 319 320 321 Colours 100(i) 101(i), (ii) 120 150b 150c 150d (3) Codex GSFA (4) Catatan 1,000 mg/kg (as Phosphorus) 10 mg/kg (frying purposes, only) 500 mg/kg (as ascorbyl stearate) 500 mg/kg (Singly or in combination) 200 mg/kg (fat or oil basis) singly or in combination. 100 mg/kg 100 mg/kg (as anhydrous calcium disodium EDTA) 200 mg/kg (as thiodipropion ic acid) Curcumin Riboflavins 10 mg/kg 300 mg/kg Carmines Caramel II - sulfite caramel Caramel III-ammonia caramel Caramel IV - sulfite ammonia caramel 500 mg/kg 500 mg/kg 500 mg/kg 500 mg/kg Page | 173 (1) (2) Codex Standard Food Reg. 1985 Reg. Title 160a(ii) beta-Carotenes, (vegetable) 160a(i) beta-Carotenes (synthetic) 160a(iii) beta-Carotenes (Blakeslea trispora) 160e beta-apo-8’Carotenal 160f beta-apo-8’Carotenoic acid, methyl or ethyl ester 160b(i) Annatto extracts, bixin-based Emulsifiers 432, Polysorbates 433, 434, 435, 436 472e Diacetyltartaric and fatty acid esters of glycerol 473 Sucrose esters of fatty acids 474 Sucroglycerides 475 476 477 479 Polyglycerol esters of fatty acids Polyglycerol esters of interesterified ricinoleic acid Propylene glycol esters of fatty acids Thermally oxidized soya bean oil interacted with mono- and diglycerides of fatty acids) 481(i), 482(i) Stearoyl-2-lactylates 484 Stearyl citrate (3) Codex GSFA (4) Catatan 1000 mg/kg 35 mg/kg singly or in combination 100 mg/kg (as bixin) 10,000 mg/kg (singly or in combination) 10,000 mg/kg 10,000 mg/kg 10,000 mg/kg 5,000 mg/kg 4,000 mg/kg 20,000 mg/kg 5,000 mg/kg (in fat emulsions for frying or baking purpose, only). 10,000 mg/kg (singly or in combination) 100 mg/kg (fat or oil basis) 10,000 mg/kg (singly or in combination) 491, Sorbitan esters of 492, fatty acids 493, 494, 495 Flavours Natural flavouring substances and artificial flavouring substances Preservatives 200, Sorbates 2,000 mg/kg 201, (singly or in 202, combination 203 (as sorbic Page | 174 (1) (2) Codex Standard Food Reg. 1985 Reg. Title (3) Codex GSFA (4) Catatan acid)) 1,000 mg/kg (singly or in combination (as benzoic acid)) If used in combination, the combined use shall not exceed 2000 mg/kg of which the benzoic acid portion shall not exceed 1000 mg/kg. Stabilizers and Thickeners 405 Propylene glycol 3,000 mg/kg alginate 210, 211, 212, 213 186 Fat spread Benzoates (i) Standard for Dairy fat spreads (ii) Standard for fat spreads and blended spreads Standard for Dairy fat spreads Only those additive functional classes indicated as technologically justified in the table below may be used for the product categories specified. Within each additive class, and where permitted according to the table, only those food additives listed below the table may be used and only within the functions and limits specified. Additive functional class: Acids Acidity regulators Anticaking agents Antifoaming agents Antioxidants Bleaching agents Bulking agents Carbonating agents Colours Colour retention agents Emulsifiers Firming agents Flavour enhancers Foaming agents Gelling agents Humectants Preservatives Propellants Raising Justified use in dairy fat spreads: <70% milk fat ≥ 70% milk content* fat content X X X X - - X X X - X - - - - - X - X - X - - X - - - - - X X - X X - Page | 175 (1) (2) Codex Standard Food Reg. 1985 Reg. Title (3) Codex GSFA (4) Catatan agents Sequestrants Stabilizers X Thickeners X * The application of GMP in the use of emulsifiers, stabilizers, thickeners and flavour enhancers includes consideration of the fact that the amount required to obtain the technological function in the product decreases with increasing fat content, fading out at fat content about 70%. INS Additive Colours 100(i) Curcumin 160a(i) Carotenes, beta(synthetic) 160a(i) Carotenes, beta(synthetic) 160a(iii) Carotenes, beta(Blakeslea trispora) 160e Carotenal, beta-apo-8’160f Carotenoic acid, ethyl ester, beta-apo-8'160b(i) Annatto extracts, bixin based Emulsifiers 432 Polyoxyethylene (20) sorbitan monolaurate 433 Polyoxyethylene (20) sorbitan monooleate 434 Polyoxyethylene (20) sorbitan monopalmitate 435 Polyoxyethylene (20) sorbitan monostearate 436 Polyoxyethylene (20) sorbitan tristearate 471 Mono- and diglycerides of fatty acids 472a Acetic and fatty acid esters of glycerol 472b Lactic and fatty acid esters of glycerol 472c Citric and fatty acid esters of glycerol 472e Diacetyltartaric and fatty acid esters of glycerol 473 Sucrose esters of fatty acids 474 Sucroglycerides 475 Polyglycerol esters of fatty acids Max. Level 5 mg/kg 35 mg/kg, singly or in combination 20 mg/kg 10000 mg/kg, singly or in combination (Dairy fat spreads for baking purposes only Limited by GMP Limited by GMP Limited by GMP Limited by GMP 10000 mg/kg 10000 mg/kg, dairy fat spreads for baking purposes only. 10000 mg/kg, dairy fat spreads for baking purpose only 5000 mg/kg Page | 176 (1) (2) Codex Standard Food Reg. 1985 Reg. Title 476 Polyglycerol esters of interesterified ricinoleic acid 481(i) Sodium stearoyl lactylate 482(i) Calcium stearoy lactylate 491 Sorbitan monostearate 492 Sorbitan tristearate 493 Sorbitan monolaurate 494 Sorbitan monooleate 495 Sorbitan monopalmitate Preservatives 200 Sorbic acid 201 Sodiu sorbate 202 Potassium sorbate 203 Calcium sorbate Stabilizers/thickeners 340(i) Potassium dihydrogen phospha e 340(ii) Dipotassi m hydrogen phosphate 340(iii) Tripotassium phosphate 341(i) Monocalcium dihydrogen phosphate 341(ii) Calcium hydrogen phosphate 341(iii) Tricalcium phosphate 450(i) Disodium diposphate 400 Alginic acid 401 Sodium alginate 402 Potassium alginate 403 Ammonium alginate 404 Calcium alginate 406 Agar 405 Propylene glicol alginate Carrageenan 407 407a 410 Processed euchema seaweed (PES) Carob bean gum (3) Codex GSFA (4) Catatan 4000 mg/kg 10000 mg/kg, singly or in combination 10000 mg/kg, singly or in combination 2000 mg/kg, singly or in combination (as sorbic acid) for fat contents < 59% and 1000 mg/kg singly or in combination (as sorbic acid) for fat contents ≥ 59% 880 mg/kg, singly or in combination, as phosphorous Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP 3000 mg/kg Limited by GMP Limited by GMP Limited by Page | 177 (1) (2) Codex Standard Food Reg. 1985 Reg. Title 412 Guar gum 413 Tragacanth gum 414 415 Gum arabic (Acacia gum) Xanthan gum 418 Gellan gum 422 Glycerol 440 Pectins 460(i) 460(ii) Microcrystalline cellulose (Cellulose gel) Powdered cellulose 461 Methyl cellulose 463 Hydroxypropyl cellulose 464 Hydroxypropyl methyl cellulose Methyl ethyl cellulose 465 466 500(i) 500(ii) Sodium carboxymethyl cellulose (cellulose gum) Sodium carbonate 1400 Sodium hydrogen carbonate Sodium sesquicarbonate Dextrin, roasted starch 1401 Acid-treated starch 1402 Alkaline-treated starch 1403 Bleached starch 1404 Oxidized starch 1405 1410 Starches, enzyme treated Monostarch phosphate 1412 Distarch phosphate 1413 Phosphated distarch phosphate Acetylated distarch phosphate Starch acetate 500(iii) 1414 1420 1422 Acetylated distarch adipate (3) Codex GSFA (4) Catatan GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Page | 178 (1) (2) Codex Standard Food Reg. 1985 Reg. Title 1440 Hydroxypropyl starch 1442 Hydroxypropyl distarch phosphate Acidity regulators 325 Sodium lactate 326 Potassium lactate 327 Calcium lactate 329 Magnesium lactate (DL-) 331(i) Sodium dihydrogen citrate Disodium monohydrogen citrate Tartaric acid (L(+)-) Monosodium tartrate Sodium L (+)-tartrate Monopotassium tartrate Dipotassium tartrate Potassium sodium L(+)-tartrate Disodium hydrogen phosphate Trisodium phosphate 331(ii) 334 335 (i) 335 (ii) 336 (i) 336 (ii) 337 339 (ii) 339 (iii) 338 524 526 Phosphoric acid Sodium hydroxide Calcium hydroxide Antioxidants 304 Ascorbyl palpitate 305 Ascorbyl stearate 307a 310 Tocopherols Propyl gallate (3) Codex GSFA (4) Catatan Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP 5000 mg/kg, singly or in combination as tartaric acid 880 mg/kg, singly or in combination as phosphorous Limited by GMP Limited by GMP 500 mg/kg, as ascorbyl stearate 500 mg/kg 200 mg/kg, singly or in combination: Butylated Hydroxyanisole (INS 320), Butylated Hydroxytoluene (INS 321), and Propyl Gallate (INS 310) as a combined maximum level of 200 mg/kg on a fat or oil basis. May be used only in dairy fat spreads intended for cooking purposes. Page | 179 (1) (2) Codex Standard Food Reg. 1985 Reg. Title 320 Butylated hydroxyanisole 321 Butylated hydroxytoluene Anti-foaming agents 900a Polydimethylsiloxane Flavour enhancers 627 Disodium 5’-guanylate 628 Dipotassium 5’guanylate (3) Codex GSFA (4) Catatan 200 mg/kg, singly or in combination: Butylated Hydroxyanisol e (INS 320), Butylated Hydroxytolue ne (INS 321), and Propyl Gallate (INS 310) as a combined maximum level of 200 mg/kg on a fat or oil basis. May be used only in dairy fat spreads intended for cooking purposes. 75 mg/kg, singly or in combination: Butylated Hydroxyanisol e (INS 320), Butylated Hydroxytolue ne (INS 321), and Propyl Gallate (INS 310) as a combined maximum level of 200 mg/kg on a fat or oil basis. May be used only in dairy fat spreads intended for cooking purposes. 10 mg/kg in dairy fat spreads for frying purposes, only. Limited by GMP Limited by GMP Page | 180 (1) Food Reg. 1985 Reg. Title 187 Vanaspati (2) Codex Standard (3) Codex GSFA (4) Catatan - (i) 2.0 Fats and oils, and fat emulsions (ii) 2.1 Fats and oils essentially free from water – No Food Additive Provision (iii) 2.1.2 Vegetable oils and fats 2.0 Fats and oils and fats emulsions List of additives in Table 3 of GSFA (Rujuk Lampiran 3) INS 304,305 320 321 160a(ii) 160a(i), a(iii),e,f 472e 314 384 900a 432-436 310 477 484 319 388,389 188 General standard for edible oil (i) Standard for Named vegetable oils Standard for Named Vegetable Oils No food additives are permitted in virgin or cold pressed oils Flavours Natural flavours and their identical synthetic equivalents, and other synthetic flavours, except those which are known to represent a toxic hazard. Antioxidants INS Additive 304 Ascorbyl palmitate 305 Ascorbyl stearate 307a 307b 307c 310 Tocopherol, d-alphaTocopherol concentrate, mixed Tocopherol, dl-alpha Propyl gallate Max. Level 500 mg/kg (Singly or in combination) 300 mg/kg (Singly or in combination) 2.1.2 Vegetable oils and fats Additive Max. Level Ascorbyl Esters 500mg/kg Butylated 200mg/kg Hydroxyanisole Butylated 200mg/kg Hydroxytoluene Carotenes, Beta-, 1000mg/kg Vegetable Carotenoids 25mg/kg Diacetyltartaric And Fatty Acid Esters Of Glycerol Guaiac resin Isopropyl Citrates Polydimethylsiloxa ne Polysorbates Propyl Gallate 10000mg/k g Propylene Glycol Esters Of Fatty Acids Stearyl Citrate Tertiary Butylhydroquinone Thiodipropionates 10000mg/k g Notes 10 15 & 130 15 & 130 232 1000mg/kg 200mg/kg 10mg/kg 5000mg/kg 200mg/kg GMP 200mg/kg 102 15 & 130 15 & 130 46 200mg/kg (i) 2.0 Fats and oils, and fat emulsions (ii) 2.1 Fats and oils essentially free from water – No Food Additive Provision (iii) 2.1.2 Vegetable oils and fats 2.0 Fats and oils and fats emulsions List of additives in Table 3 of GSFA (Rujuk Lampiran 3) INS 304,305 320 321 160a(ii) 160a(i), a(iii),e,f 2.1.2 Vegetable oils and fats Additive Max. Level Ascorbyl Esters 500mg/kg Butylated 200mg/kg Hydroxyanisole Butylated 200mg/kg Hydroxytoluene Carotenes, Beta-, 1000mg/kg Vegetable Carotenoids 25mg/kg Notes 10 15 & 130 15 & 130 232 100 mg/kg Page | 181 (1) (2) Codex Standard Food Reg. 1985 Reg. Title (3) Codex GSFA 319 Tertiary butyl 120 mg/kg hydroquinone (TBHQ) 320 Butylated 175 mg/kg hydroxyanisole (BHA) 321 Butylated 75 mg/kg hydroxytoluene (BHT) Any combination of gallates, BHA, BHT, or TBHQ not to exceed 200 mg/kg within individual limits 389 Dilauryl 200 mg/kg thiodiproprionate Antioxidant synergists 330 Citric acid GMP 331(i) Sodium dihydrogen GMP citrate 331(iii) Trisodium citrate GMP 384 Isopropyl citrates 100 mg/kg (Singly or in 472c Citric and fatty acid combination) esters of glycerol Anti-foaming agents (for oils and fats for deepfrying) 900a Polydimethylsiloxane 10 mg/kg 189 Cooking oil (i) Standard for Named Vegetable Oils 472e 314 384 900a 432-436 310 477 484 319 388,389 (4) Catatan Diacetyltartaric And Fatty Acid Esters Of Glycerol Guaiac resin Isopropyl Citrates Polydimethylsiloxa ne Polysorbates Propyl Gallate 10000mg/k g Propylene Glycol Esters Of Fatty Acids Stearyl Citrate Tertiary Butylhydroquinone Thiodipropionates 10000mg/k g 1000mg/kg 200mg/kg 10mg/kg 5000mg/kg 200mg/kg GMP 200mg/kg 200mg/kg 102 15 & 130 15 & 130 46 - Standard for Named Vegetable Oils No food additives are permitted in virgin or cold pressed oils Flavours Natural flavours and their identical synthetic equivalents, and other synthetic flavours, except those which are known to represent a toxic hazard. Antioxidants INS Additive 304 Ascorbyl palmitate 305 Ascorbyl stearate 307a 307b Max. Level 500 mg/kg (Singly or in combination) 300 mg/kg (Singly or in combination) Tocopherol, d-alphaTocopherol concentrate, mixed 307c Tocopherol, dl-alpha 310 Propyl gallate 100 mg/kg 319 Tertiary butyl 120 mg/kg hydroquinone (TBHQ) 320 Butylated 175 mg/kg hydroxyanisole (BHA) 321 Butylated 75 mg/kg hydroxytoluene (BHT) Any combination of gallates, BHA, BHT, or TBHQ not to exceed 200 mg/kg within individual limits 389 Dilauryl 200 mg/kg thiodiproprionate Antioxidant synergists 330 Citric acid GMP 331(i) Sodium dihydrogen GMP citrate 331(iii) Trisodium citrate GMP Page | 182 (1) (2) Codex Standard Food Reg. 1985 Reg. Title (3) Codex GSFA (4) Catatan 384 472c Isopropyl citrates 100 mg/kg (Singly or in Citric and fatty acid combination) esters of glycerol Anti-foaming agents (for oils and fats for deepfrying) 900a Polydimethylsiloxane 10 mg/kg 190 191 192 193 194 195 196 197 198 199 200 201 Refined coconut oil Unrefined coconut oil Corn oil Cottonseed oil Groundnut oil peanut oil or arachis oil Mustard seed oil RBD palm oil NBD palm oil RBD palm olein NBD palm olein RBD palm kernel oil Olive oil Refer Regulation 189 - Refer Regulation 189 - Refer Regulation 189 Refer Regulation 189 - Refer Regulation 189 - Refer Regulation 189 - Refer Regulation 189 - Refer Regulation 189 - Refer Regulation 189 - Refer Regulation 189 - Refer Regulation 189 - (i) Standard for Olive Oils and Olive Pomance Oils - Virgin olive oils No additives are permitted in these products. Refined olive oil, olive oil, refined olive-pomace oil and olive-pomace oil The addition of alpha-tocopherols (d-alpha tocopherol (INS 307a); mixed tocopherol concentrate (INS 307b); dl-alpha-tocopherol (INS 307c)) to the above products is permitted to restore natural tocopherol lost in the refining process. The concentration of alpha-tocopherol in the final product shall not exceed 200 mg/kg. 202 203 204 205 206 207 208 Rice bran oil Rapeseed oil or toria oil Safflower seed oil Sesame seed oil or gingerly oil Soya bean oil Sunflower seed oil Particular Refer Regulation 189 - Refer Regulation 189 - Refer Regulation 189 - Refer Regulation 189 - Refer Regulation 189 - Refer Regulation 189 - - Page | 183 (1) Food Reg. 1985 Reg. Title Labelling requiremen t of edible fat and edible oil 209 Vegetable (2) Codex Standard (3) Codex GSFA (4) Catatan - (i) 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds (ii) 4.2 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 4. 2 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 210 Fresh vegetable (i) General Std for Edible fungi and fungus products (ii) Std for fresh fungus “Chanterelle” - No Food Additive (FA) Provision (iii) Standard for unshelled pistachio nuts - No Food Additive Provision (iv) Standard for certain pulses - No Food Additive Provision (v) Standard for nopal– No Food Additive Provision (vi) Standard for prickly pear – No Food Additive Provision (vii) Standard for baby corn – No Food Additive Provision (viii) Standard for avocado – No Food Additive Provision (ix) Standard for peanuts – No Food Additive Provision (x) Standard for ginger – No Food Additive Provision (xi) Standard for tannia – No Food Additive Provision (xii) Standard for asparagus – No Food Additive Provision (xiii) Standard for sweet cassava – No Food Additive Provision (xiv) Standard for tomatoes – No Food Additive Provision General Standard for Edible fungi and Fungus Products Additive Max. Level Acetic acid Not limited except as provided for below in respect of Pickled Lactic acid Fungi and Sterilized Fungi Citric acid Ascorbic acid Acetic 20 g/kg in Pickled Fungi Lactic acid 5 g/kg singly or in combination in Sterilized fungi Citric acid (i) 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds (ii) 4.2 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds (iv) 4.2.1 Fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes and aloe vera), seaweeds, and nuts and seeds – No Food Additive Provision (iii) 4.2.1.1 Untreated fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds. (iv) 4.2.1.2 Surface-Treated Fresh Vegetables (Including Mushrooms and Fungi, Roots And Tubers, Pulses And Legumes, and Aloe Vera), seaweeds, and nuts and seeds (v) 4.2.1.3 Peeled, cut or shredded fresh vegetable (including mushrooms and fungi,roots and tubers,pulses and legumes and aloe vera), seaweeds and nuts seeds 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 4. 2 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 4.2.1.1 Untreated Fresh Vegetables (Including Mshrooms And Fungi, Roots And Tubers,Pulses And Legumes [(Including Soybeans)]and Aloe vera),Seaweeds, And Nuts And Seeds INS Additive Max. Level Notes 260 Acetic acid,glacial GMP 262 & 263 Page | 184 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA 300 330 Ascorbic acid LCitric Acid 270 Lactic Acid, L-, DAnd DL (4) Catatan 500 mg/kg GMP GMP 262 262 & 264 262 & 264 4.2.1.2 Surface-Treated Fresh Vegetables (Including Mushrooms And Fungi, Roots And Tubers,Pulses And Legumes, And Aloe Vera),Seaweeds, And Nuts And Seeds INS Additive Max. Level Notes 901 Beeswax GMP 79 902 Candelilla wax GMP 79 120 Carmines 500mg/kg 4 & 16 903 Carnauba Wax 400mg/kg 79 160a(i), Carotenoids 500mg/kg 4,16 & a(iii),e,f 161 455(iii) Glycerol Ester Of 110mg/kg Wood Rosin 243 Lauric Arginate 200mg/kg Ethyl Ester 905c(i) Microcrystalline 50mg/kg Wax 338; 339(i)- Phosphates 1760mg/kg 16 & (iii);340(i)33 (iii); 341(i)(iii);342(i), (ii); 343(i)(iii);450(i)(iii),(v)-(vii); 451(i), (ii); 452(i)-(v); 542 101(i),(iii) Riboflavins 300mg/kg 4 & 16 904 Shellac, Bleached GMP 79 110 Sunset yellow 300mg/kg 4 & 16 FCF 4.2.1.3 Peeled,cut or shredded fresh vegetable(including mushrooms and fungi,roots and tubers,pulses and legumes and aloe vera),seaweeds and nuts seeds INS Additive Max. Level Notes 243 Lauric 200mg/kg Arginate Ethyl Ester 338; 339(i)-(iii); Phosphates 5600mg/kg 33 & 340(i)-(iii); 341 76 (i)-(iii);342(i),(ii); 343(i)-(iii); 450 (i)-(iii), (v)-(vii); 451(i),(ii); 452 (i)-(v);542 220-225, 227, Sulfites 50mg/kg 44, 76 228, & 136 539 211 Dried or dehydrated vegetable (i) General Standard for Edible fungi and fungus products (ii) Standard for dried edible fungi - No Food Additive (i) 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds Page | 185 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA Provision (iii) Standard for ginseng products - No Food Additive Provision (ii) 4.2 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds (iii) 4.2.2 Processed vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds (iv) 4.2.2.2 Dried vegetable(including mushrooms and fungi,roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds General Standard for Edible fungi and Fungus Products Additive Max. Level Acetic acid Not limited except as provided for below in respect of Pickled Lactic acid Fungi and Sterilized Fungi Citric acid Ascorbic acid Acetic 20 g/kg in Pickled Fungi Lactic acid 5 g/kg singly or in combination in Sterilized fungi Citric acid (4) Catatan 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 4.2 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 4.2.2 Processed vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds INS Additive Max. Level Notes 150d Caramel IV 50000 92 & Sulfite Ammonia mg/kg 161 Caramel List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 4.2.2.2 Dried vegetable(including mushrooms and fungi,roots and tubers,pulses and legumes, and aloe vera),seaweeds,and nuts and seeds INS Additive Max. Level Notes 304,305 Ascorbyl Esters 80mg/kg 10 951 Aspartame 1000mg/kg 161 & 191 210-213 Benzoates 1000mg/kg 13 320 Butylated 200mg/kg 15,76 Hydroxyanisole & 196 321 Butylated 200mg/kg 15,76 Hydroxytoluene &196 161g Canthaxanthin 10mg/kg 150c Caramel III 50000 76 & Ammonia mg/kg 161 Caramel 160a(ii) Carotenes, Beta-, 200mg/kg Vegetable 160a(i), Carotenoids 1000mg/kg 16 a(iii),e,f 472e Diacetyltartaric 10000 And mg/kg Fatty Acid Esters Of Glycerol 385,386 Ethylene Diamine 800mg/kg 21 & Tetra 64 Acetates 961 Neotame 33mg/kg 161 338; 339(i)- Phosphates 5000mg/kg 33 & (iii);340(i)76 Page | 186 (1) (2) Codex Standard Food Reg. 1985 Reg. Title (3) Codex GSFA (iii); 341(i)(iii); 342 (i),(ii); 343 (i)-(iii); 450 (i)-(iii),(v)(vii);451(i), (ii); 452(i)(v);542 310 954(i)-(iv) 960 955 (4) Catatan Propyl Gallate 50mg/kg Saccharins Steviol Glycosides Sucralose (Trichlorogalactos ucrose) Sulfites 500mg/kg 40mg/kg 15, 76 &196 161 26 580mg/kg 161 220-225, 500mg/kg 44 & 227, 228, 105 539 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 212 Frozen vegetable (i) General Standard For Edible Fungi And Fungus Products (ii) Standard For Quick Frozen Peas (iii) Standard For Quick Frozen Spinach - No Food Additive Provision (iv) Standard For Quick Frozen Leek - No Food Additive Provision (v) Standard For Quick Frozen Broccoli (vi) Standard For Quick Frozen Cauliflower (vii) Standard For Quick Frozen Brussels Sprouts (viii) Standard For Quick Frozen Green Beans And Quick Frozen Wax Beans (ix) Standard For Quick Frozen French Fried Potates (x) Standard For Quick Frozen Whole Kernel Corn (xi) Standard For Quick Frozen Corn-On-The-Cob (xii) Standard For Quick Frozen Carrots General Standard for Edible Fungi and Fungus Products Additive Max. Level Acetic acid Not limited except as provided for below in respect of Pickled Lactic acid Fungi and Sterilized Fungi Citric acid Ascorbic acid Acetic 20 g/kg in Pickled Fungi Lactic acid 5 g/kg singly or in combination in Sterilized fungi Citric acid Standard for Quick Frozen Peas Additive Max. Level Natural flavours and their identical Limited by synthetic equivalents except GMP those which are known to represent a toxic hazard Standard for Quick Frozen Broccoli Food additive are not permitted Carry-Over Principle: Section 4.1 of the GSFA shall apply. (i) 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds (ii) 4.2 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds (iii) 4.2.2 Processed vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds (iv) 4.2.2.1 Frozen vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 4.2 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 4.2.2 Processed vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds INS Additive Max. Level Notes 150d Caramel IV 50000 92 & Sulfite Ammonia mg/kg 161 Caramel List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 4.2.2.1 Frozen vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds INS Additive Max. Level Notes 260 Acetic Acid, GMP 262 & 263 Page | 187 (1) Food Reg. 1985 Reg. Title (2) Codex Standard Standard Quick Frozen Cauliflower Food additive: Citric acid or malic acid, as processing aids for use in the blanching or cooling water in accordance with GMP. Carry-Over Principle: Section 4.1 of the GSFA shall apply. Standard for Quick Frozen Brussels Sprouts Food additive are not permitted Carry-Over Principle: Section 4.1 of the GSFA shall apply. Standard For Quick Frozen Green Beans and Quick Frozen Wax Beans Food additive are not permitted Carry-Over Principle: Section 4.1 of the GSFA shall apply. Standard for Quick Frozen French Fried Potatoes Additive Max. Level Sequestrants Disodium dihydrogen pyrophosphate Tetrasodium 100 mg/kg singly or in pyrophosphate combination Ethylene diamine (phosphates expressed tetra-acetic acid (Caas P2O5) diNa salt) Ascorbic acid Citric acid Limited by GMP Malic acid Processing Aids Sulfite, bisulfite, 50 mg/kg, singly or in metabisulfite(sodium combination, expressed or potassium salt) as SO2 Sodium hydroxide Limited by GMP Potassium hydroxide Citric acid Dimethylpolysiloxane 10 mg/kg on a fat basis Carry-Over Principle: Section 4.1 of the GSFA shall apply. (3) Codex GSFA (4) Catatan 951 Aspartame 1000mg/kg 330 Citric acid GMP 385,386 Ethylene Diamine Tetra Acetates Lactic Acid, L-, DAnd DL Malic acid,DlNeotame Phosphates 270 296 961 338; 339(i)(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)(iii),(v)(vii);451(i), (ii); 452(i)(v);542 900a 954(i)-(iv) 955 220-225, 227, 228,539 Polydimethylsilox ane Saccharins Sucralose (Trichlorogalactosu crose) Sulfites 100mg/kg GMP GMP 33mg/kg 5000mg/kg 161 & 191 242, 262, 264 & 265 21 & 110 262 & 264 265 161 33 & 76 10mg/kg 15 500mg/kg 150mg/kg 161 161 50mg/kg 44, 76, 136 & 137 Standard For Quick Frozen Whole Kernel Corn Food additive: Citric acid or malic acid, as processing aids for use in the blanching or cooling water in accordance with GMP. Carry-Over Principle: Section 4.1 of the GSFA shall apply. Standard for Quick frozen corn-on-the-cob Food additive: Citric acid or malic acid, as processing aids for use in the blanching or cooling water in accordance with GMP. Page | 188 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA (4) Catatan Carry-Over Principle: Section 4.1 of the GSFA shall apply. Standard for quick frozen carrots Additive Max. Level Processing Aids Citric Acid Limited by GMP Sodium Hydroxide Limited by GMP Carry-Over Principle: Section 4.1 of the GSFA shall apply. 213 214 Vegetable Product Salted vegetable - - (i) General Standard for Edible fungi and fungus products (ii) Standard for table olives (iii) Standard for pickled cucumbers (iv) Standard for pickled fruits and vegetable (i) 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds (ii) 4.2 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds (iii) 4.2.2 Processed vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds (iv) 4.2.2.3 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes and aloe vera),seaweeds in vinegar, oil,brine or soy sauce General Standard for Edible fungi and fungus products Additive Max. Level Acetic acid Not limited except as provided for below in respect of Pickled Lactic acid Fungi and Sterilized Fungi Citric acid Ascorbic acid Acetic 20 g/kg in Pickled Fungi Lactic acid 5 g/kg singly or in combination in Sterilized fungi Citric acid Standard for table olives 4.2.2.3 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes and aloe vera), seaweeds in vinegar, oil, brine or soy sauce INS Additive Max. Notes Level 950 Acesulfame 200 144 & Potassium mg/kg 188 129 Allura Red 300 161 AC mg/kg 523 Aluminium 520 6 & 245 ammonium mg/kg sulfate 951 Aspartame 300 144 & mg/kg 191 962 Aspartame200 113 & acesulfame mg/kg 161 salt 210Benzoates 2000 13 213 mg/kg 133 Brilliant 500 161 blue FCF mg/kg 150c Caramel III 500 - ammonia mg/kg Caramel 120 Carmines 500 161 & mg/kg 178 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 4.2 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 4.2.2 Processed vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds INS Additive Max. Level Notes 150d Caramel IV 50000 92 & Sulfite Ammonia mg/kg 161 Caramel List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 4.2.2.3 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes and aloe vera), seaweeds in vinegar, oil, brine or soy sauce INS Additive Max. Level Notes 950 Acesulfame 200mg/kg 144 & Potassium 188 129 Allura Red AC 300mg/kg 161 523 Aluminium 520mg/kg 6& ammonium 245 sulfate 951 Aspartame 300mg/kg 144 & 191 Page | 189 (1) (2) Codex Standard Food Reg. 1985 Reg. Title 160a(ii) Carotenes, beta-, vegetable Carotenoids 160a(i), a(iii), e,f 472e Diacetyltart aric and fatty acid esters of glycerol 385, Ethylene 386 Diamine Tetra Acetates 143 Fast Green FCF 579 Ferrous gluconate 585 Ferrous lactate 163(ii) Grape Skin Extract 214,21 Hydroxybe 8 nzoates, para132 Indigotine (Indigo Carmine) 243 Lauric arginate ethyl ester 961 Neotame 338; Phosphates 339(i)(iii);34 0(i)(iii); 341(i)(iii);34 2(i), (ii); 343(i)(iii);45 0(i)(iii),(v)(vii); 451(i), (ii); 452(i)(v); 542 900a Polydimeth ylsiloxane 101(i), Riboflavins (ii) 954(i)- Saccharins (iv) 200Sorbates 203 (3) Codex GSFA 962 1320mg/ kg 50mg/kg 161 2500 mg/kg 210-213 133 150c 120 250 mg/kg 300 mg/kg 150 mg/kg 150 mg/kg 100 mg/kg 1000 mg/kg 150 mg/kg 21 179 & 181 27 161 Ferrous lactate 150mg/kg 163(ii) Grape Skin Extract Hydroxybenzoate s, paraIndigotine (Indigo Carmine) Lauric arginate ethyl ester Neotame Phosphates 100mg/kg 243 955 42 161 & 178 585 961 338; 339(i)(iii);340(i)(iii); 341(i)(iii);342(i), (ii); 343(i)(iii);450(i)(iii),(v)-(vii); 451(i),(ii); 452(i)-(v); 542 900a 144 500mg/kg 143 579 385,386 101(i),(ii) 954(i)-(iv) 200-203 960 500 mg/kg 160 mg/kg 1000 mg/kg 13 161 2500mg/kg 132 10 mg/kg 2000mg/kg 500mg/kg 500mg/kg Diacetyltartaric and fatty acid esters of glycerol Ethylene Diamine Tetra Acetates Fast Green FCF Ferrous gluconate 214,218 144 33 113 & 161 1320mg/kg 23 & 48 23 & 48 200mg/kg Carotenes, beta-, vegetable Carotenoids 160a(i), a(iii),e,f 472e 200 mg/kg 10mg/kg 2200 mg/kg 160a(ii) Aspartameacesulfame salt Benzoates Brilliant blue FCF Caramel III ammonia Caramel Carmines (4) Catatan Polydimethylsilox ane Riboflavins Saccharins Sorbates Steviol Glycosides Sucralose (Trichlorogalactos ucrose) Sulfites 50mg/kg 161 250mg/kg 21 300mg/kg 150mg/kg 1000mg/kg 23 & 48 23 & 48 179 & 181 27 150mg/kg 161 200mg/kg 10mg/kg 2200mg/kg 144 33 10mg/kg 500mg/kg 160mg/kg 1000mg/kg 330mg/kg 144 42 26 400mg/kg 220-225, 100mg/kg 44 227, 228, 539 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) Page | 190 (1) (2) Codex Standard Food Reg. 1985 Reg. Title 960 955 Steviol Glycosides Sucralose (Trichlorog alactosucro se) Sulfites (3) Codex GSFA 330 mg/kg 400 mg/kg (4) Catatan 26 220100 44 225, mg/kg 227, 228, 539 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) Standard for Pickled Cucumbers Additive Max. Level Solubilizing and dispersing agents Polysorbate 80 monooleate (polyoxyethylene 20 sorbitan) Xanthan gum Gum Arabic Alginate (Ca, NH4, Na, K) Propylene glycol alginate Carrageenan Firming Agents Calcium chloride, lactate and gluconate 500 mg/kg singly or in combination 250 mg/kg singly or in combination Preservatives Sulphur dioxide (as a carry 50 mg/kg over from raw product) Benzoic acid and its sodium 1000 mg/kg and potassium salts singly or in combination Potassium sorbate Colouring matters Riboflavin Fast Green FCF Chlorophyll copper complex Tartrazine Annatto extract Turmeric 300 mg/kg singly Sunset Yellow FCF or in combination beta-Carotene Oleoresin of paprika Brilliant Blue FCF Caramel, plain Caramel (ammonium sulfite treated) Thickening agents (in mustard type only) Guar gum Limited by GMP Gum Arabic Carobbean (Locust bean) gum Acidifiers Acetic acid Page | 191 (1) (2) Codex Standard Food Reg. 1985 Reg. Title Lactic acid Malic acid Citric acid Flavours Natural flavours and natureidentical flavours, as defined in Codex Alimentarius Volume 1. (3) Codex GSFA (4) Catatan Limited by GMP Limited by GMP Standard for pickled fruits and vegetable INS Additive Max. Level Acidity Regulators 260 Acetic Acid, Glacial 262(i) Sodium Acetate GMP 270 Lactic Acid (L-, D-, and DL-) 296 Malic Acid (D-, L-) 330 Citric Acid Antifoaming Agents 900(a) Polydimethylsiloxane 10 mg/kg Antioxidants 300 Ascorbic Acid GMP Colours 101(i), Riboflavins 500 mg/kg (ii) 140 Chlorophylls GMP 141(i), Chlorophyll, Copper 100 mg/kg (ii) Complexes 150(d) Caramel Colour, 500 mg/kg Class IV 160(ai), Carotenoids 500 mg/kg (aii), (aiii), (e), (f) 162 Beet Red GMP 163(ii) Grape Skin Extract 500 mg/kg Firming Agents 327 Calcium Lactate GMP 509 Calcium Chloride Flavour Enhancers 621 Monosodium Glutamate Preservatives 200-203 Sorbates 210-213 Benzoates 220-225, Sulfites 227, 228, 539 Sequestrants 385, 386 EDTAs 451(i) 452(i) Pentasodium Triphosphate Sodium polyphosphate GMP 1000 mg/kg as sorbic acid 1000 mg/kg as benzoic acid 100 mg/kg as residual SO2 250 mg/kg as anhydrous calcium disodium EDTA 2200 mg/kg as phosphorus Page | 192 (1) (2) Codex Standard Food Reg. 1985 Reg. Title Sweeteners 950 Acesulfame Potassium 951 Aspartame 954 Saccharin 955 Sucralose 215 Dried salted vegetable (3) Codex GSFA (4) Catatan 200 mg/kg 200 mg/kg 160 mg/kg 150 mg/kg (i) General Standard for Edible fungi and fungus products (ii) Standard for dried edible fungi - No Food Additive Provision (iii) Standard for ginseng products - No Food Additive Provision General Standard for Edible fungi and fungus products Additive Max. Level Acetic acid Not limited except as provided for below in respect of Pickled Lactic acid Fungi and Sterilized Fungi Citric acid Ascorbic acid Acetic 20 g/kg in Pickled Fungi Lactic acid 5 g/kg singly or in combination in Sterilized fungi Citric acid (i) 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds (ii) 4.2 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds (iii) 4.2.2 Processed vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds (iv) 4.2.2.2 Dried vegetable(including mushrooms and fungi,roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 4.2 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 4.2.2 Processed vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds INS Additive Max. Level Notes 150d Caramel IV 50000 92 & Sulfite Ammonia mg/kg 161 Caramel List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 4.2.2.2 Dried vegetable(including mushrooms and fungi,roots and tubers,pulses and legumes, and aloe vera),seaweeds,and nuts and seeds INS Additive Max. Level Notes 304,305 Ascorbyl Esters 80mg/kg 10 951 Aspartame 1000mg/kg 161 & 191 210-213 Benzoates 1000mg/kg 13 320 Butylated 200mg/kg 15,76 Hydroxyanisole & 196 321 Butylated 200mg/kg 15,76 Hydroxytoluene &196 161g Canthaxanthin 10mg/kg 150c Caramel III 50000 76 & Ammonia mg/kg 161 Caramel 160a(ii) Carotenes, Beta-, 200mg/kg Vegetable Page | 193 (1) (2) Codex Standard Food Reg. 1985 Reg. Title (3) Codex GSFA 160a(i), a(iii),e,f 472e 385,386 961 338; 339(i)(iii);340(i)(iii); 341(i)(iii); 342 (i),(ii); 343 (i)-(iii); 450 (i)-(iii),(v)(vii);451(i), (ii); 452(i)(v);542 310 954(i)-(iv) 960 955 Carotenoids Diacetyltartaric And Fatty Acid Esters Of Glycerol Ethylene Diamine Tetra Acetates Neotame Phosphates (4) Catatan 1000mg/kg 16 10000 mg/kg 800mg/kg 21 & 64 33mg/kg 5000mg/kg 161 33 & 76 Propyl Gallate 50mg/kg Saccharins Steviol Glycosides Sucralose (Trichlorogalactos ucrose) Sulfites 500mg/kg 40mg/kg 15, 76 &196 161 26 580mg/kg 161 220-225, 500mg/kg 44 & 227, 105 228,539 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 216 Tomato paste (i) Standard for Processed tomato concentrates Standard for Processed tomato concentrates INS Additive Max. Level Acidity Regulators 330 Citric acid 331(i) Sodium dihydrogen citrate GMP 331(iii) Trisodium citrate 332(i) Potassium dihydrogen citrate 332(ii) Tripotassium citrate 333 (iii) TriCalcium citrate 380 Triammonium citrate 507 Hydrochloric acid GMP 514 (i) Sodium sulphate GMP 515 (ii) Potassium sulphate GMP 575 Glucono delta-Lactone GMP 577 Potassium gluconate GMP 578 Calcium gluconate GMP 580 Magnesium gluconate GMP (i) 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds (ii) 4.2 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds (iii) 4.2.2 Processed vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds (iv) 4.2.2.6 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed pulps and preparations (e.g. vegetable desserts and sauces, candied vegetables) other than food category 04.2.2.5 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 4.2 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds List of additives in Table 3 of GSFA (Rujuk Lampiran 3) Page | 194 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA (4) Catatan 4.2.2 Processed vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds INS Additive Max. Level Notes 150d Caramel IV 50000 92 & Sulfite Ammonia mg/kg 161 Caramel List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 4.2.2.6 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed pulps and preparations (e.g. vegetable desserts and sauces, candied vegetables) other than food category 04.2.2.5 INS Additive Max. Level Notes 950 Acesulfame 350mg/kg 161 & Potassium 188 129 Allura Red AC 200mg/kg 92 & 161 951 Aspartame 1000mg/kg 161 & 191 962 Aspartame350mg/kg 113 & acesulfame salt 161 210-213 Benzoates 3000mg/kg 13 133 Brilliant Blue FCF 100 mg/kg 92 & 161 150c Caramel III 50000 161 Ammonia mg/kg Caramel 120 Carmines 200 mg/kg 92 160a(ii) Carotenes, Beta-, 1000 mg/kg 92 Vegetable 160a(i), Carotenoids 50 mg/kg 92 & a(iii),e,f 161 141(i),(ii) Chlorophylls And 100 mg/kg 62 & Chlorophyllins, 92 Copper Complexes 472e Diacetyltartaric 2500 mg/kg And Fatty Acid Esters Of Glycerol 385,386 Ethylene Diamine 80 mg/kg 21 Tetra Acetates 163(ii) Grape Skin 100 mg/kg 92 & Extract 181 214,218 Hydroxybenzoate 1000 mg/kg 27 s, Para132 Indigotine (Indigo 200 mg/kg 92 & Carmine) 161 961 Neotame 33 mg/kg 161 338; 339(i)(iii);340(i) (iii); 341(i)(iii);342(i), (ii); 343(i)(iii);450(i)(iii),(v)-(vii); 451(i), (ii); 452(i)-(v); 542 Phosphates 2200mg/kg 33 Page | 195 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA 900a 432-436 477 Polydimethylsilox ane Polysorbates (4) Catatan 50mg/kg 3000 mg/kg 5000 mg/kg 101(i),(ii) Propylene Glycol Esters Of Fatty Acids Riboflavins 300 mg/kg 92 954(i)-(iv) Saccharins 200 mg/kg 161 200-203 Sorbates 1000 mg/kg 42 960 Steviol 165 mg/kg Glycosides Sucralose 400 mg/kg (Trichlorogalactosu crose) Sucroglycerides 5000 mg/kg 26 955 474 220-225, 227, Sulfites 228, 539 300 mg/kg 161 44 & 205 110 Sunset Yellow 50 mg/kg 92 FCF List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 217 218 Tomato pulp Tomato puree Refer Regulation 216 (i) Standard for Processed tomato concentrates Standard for Processed tomato concentrates INS Additive Max. Level Acidity Regulators 330 Citric acid 331(i) Sodium dihydrogen citrate GMP 331(iii) Trisodium citrate 332(i) Potassium dihydrogen citrate 332(ii) Tripotassium citrate 333 (iii) TriCalcium citrate 380 Triammonium citrate 507 Hydrochloric acid GMP 514 (i) Sodium sulphate GMP 515 (ii) Potassium sulphate GMP 575 Glucono delta-Lactone GMP 577 Potassium gluconate GMP 578 Calcium gluconate GMP 580 Magnesium gluconate GMP Refer Regulation 216 (i) 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds (ii) 4.2 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds (iii) 4.2.2 Processed vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds (iv) 4.2.2.5 Vegetable(including mushrooms and fungi, roots and tubers, pulses and legumes and aloe vera) seaweeds and nut and seed purees and spreads(e.g peanut butter) 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 4.2 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 4.2.2 Processed vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds INS Additive Max. Level Notes 150d Caramel IV 50000 92 & Sulfite Ammonia mg/kg 161 Caramel List of additives in Table 3 of GSFA (Rujuk Lampiran 3) Page | 196 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA (4) Catatan 4.2.2.5 Vegetable(including mushrooms and fungi,roots and tubers,pulses and legumes and aloe vera)seaweeds and nut and seed purees and spreads(e.g peanut butter) INS Additive Max. Level Notes 950 Acesulfame 1000mg/kg 188 Potassium 951 aspartame 1000mg/kg 161 & 191 210-213 benzoates 1000mg/kg 13 150c Caramel III 50000 Ammonia mg/kg Caramel 120 carmines 100mg/kg 160a(ii) carotenes, beta-, 1000mg/kg vegetable 160a(i), carotenoids 50mg/kg 161 a(iii),e,f 141(i),(ii) Chlorophylls And 100mg/kg 62 Chlorophyllins, Copper Complexes 385,386 Ethylene Diamine 250mg/kg 21 Tetra Acetates 163(ii) Grape Skin 100mg/kg 179 & Extract 181 214,218 hydroxybenzoates 1000mg/kg 27 , para961 Neotame 33mg/kg 161 338; 339(i)- Phosphates 2200mg/kg 33 & (iii);340(i) 76 (iii); 341(i)(iii);342(i), (ii); 343(i)(iii);450(i)(iii),(v)-(vii); 451(i),(ii); 452(i)(v);542 900a Polydimethylsilox 10mg/kg ane 954(i)-(iv) Saccharins 160mg/kg 161 200-203 Sorbates 1000mg/kg 42 960 Steviol 330mg/kg 26 Glycosides 955 Sucralose 400mg/kg 161 & (Trichlorogalactosu 169 crose) 220-225, Sulphites 500mg/kg 44 227, 228, &138 539 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 219 Vegetable juice - (i) 14.0 Beverages, excluding dairy products (ii) 14.1 Non-alcoholic ("soft") beverages (iii) 14.1.2 Fruit and vegetable juices – No Food Additive Provision (iv) 14.1.2.2 Vegetable juice (v) 14.1.2.4 Concentrates for vegetable juice 14.0 Beverages, excluding dairy products Page | 197 (1) (2) Codex Standard Food Reg. 1985 Reg. Title (3) Codex GSFA (4) Catatan List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 14.1 Non-alcoholic ("soft") beverages List of additives in Table 3 of GSFA (Rujuk Lampiran 3) INS 300 330 296 220-225, 227, 228, 539 14.1.2.2 - Vegetable juice Additive Max. Level Ascorbic Acid, GMP LCitric Acid GMP Malic Acid, DL GMP Sulfites 50mg/kg Notes 44 & 122 14.1.2.4 - Concentrates for vegetable juice Additive Max. Level Notes 300 Ascorbic Acid, GMP L330 Citric Acid GMP 296 Malic Acid, DL GMP 220-225, Sulfites 50mg/kg 44 & 227, 228, 122 539 INS 220 Canned vegetable (i) (ii) (iii) (iv) (v) (vi) (vii) Standard for Preserved tomatoes General Standard for edible fungi and fungus products Standard for canned chestnuts and canned chestnut puree Standard for canned bamboo shoots Standard for canned humus with tehena Standard for canned foul medames Standard for certain canned vegetable Standard for preserved tomatoes INS Additive Max. Level Acidity regulators 330 Ascobic acid, L330 Citric Acid 331(i) Sodium Dihydrogen GMP Citrate 331(iii) 332(i) Trisodium Citrate Potassium dihydrogen Citrate 332(ii) 333 380 507 514 (i) 515 (ii) 575 577 578 580 Tripotassium Citrate Calcium Citrates Triammonium citrate Hydrochloric acid Sodium sulphate Potassium sulphate Glucono delta-Lactone Potassium gluconate Calcium gluconate Magnesium gluconate (i) 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds (ii) 4.2 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds (iii) 4.2.2 Processed vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds (iv) 4.2.2.4 Canned or bottled(pasteurized) or retort pouch vegetable (including mushrooms and fungi,roots and tubers, pulses and legumes, and aloe vera),and seaweeds 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 4.2 Vegetables (including mushrooms and fungi, roots and tubers,pulses and legumes, and aloe vera), seaweeds, and nuts and seeds List of additives in Table 3 of GSFA (Rujuk Lampiran 3) GMP 4.2.2 Processed vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds INS Additive Max. Level Notes 150d Caramel IV 50000 92 & Sulfite Ammonia mg/kg 161 Caramel List of additives in Table 3 of GSFA (Rujuk Lampiran 3) Page | 198 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA Firming agents Firming agents listed in Table 3 of the GSFA for food category 04.2.2.4 are acceptable for use in foods conforming to this Standard. 4.2.2.4 Canned or bottled(pasteurized) or retort pouch vegetable (including mushrooms and fungi,roots and tubers,pulses and legumes, and aloe vera),and seaweeds INS Additive Max. Level Notes 950 Acesulfame 350mg/kg 161 & Potassium 188 129 Allura red AC 200mg/kg 161 951 aspartame 1000mg/kg 161 & 191 133 brilliant blue 200mg/kg 161 FCF 150c caramel III 50000mg/kg 161 ammonia caramel 160a(ii) carotenes, 200mg/kg beta-,vegetable 160a(i), carotenoids 50mg/kg 161 a(iii),e,f 385,386 Ethylene 365mg/kg 21 Diamine Tetra Acetates 143 Fast green FCF 200mg/kg 961 Neotame 33mg/kg 161 338; 339(i)- Phosphates 2200mg/kg 33 (iii);340(i)(iii); 341(i)(iii); 342(i), (ii); 343(i)(iii); 450(i)(iii),(v)-(vii); 451(i), (ii); 452(i)-(v); 542 900a polydimethylsilo 10mg/kg xane 954(i)-(iv) Saccharins 160mg/kg 144 & 161 512 Stannous 25mg/kg 43 chloride 960 Steviol 70mg/kg 26 Glycosides 955 Sucralose 580mg/kg 161 (Trichlorogalacto sucrose) 220-225, Sulfites 50mg/kg 44 227, 228,539 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) General Standard for Edible fungi and fungus products Additive Max. Level Acetic acid Not limited except as provided for below in respect of Pickled Fungi Lactic acid and Sterilized Fungi Citric acid Ascorbic acid Acetic 20 g/kg in Pickled Fungi Lactic acid 5 g/kg singly or in combination in Sterilized fungi Citric acid Standard for canned chestnuts and canned chestnut puree Additive Max. Level Chelating Agent Sodium polyphosphate Limited by GMP Firming Agent Aluminium potassium Limited by GMP sulphate Antioxidants L-Ascorbic acid 300mg/kg expressed as ascorib acid,singly Sodium ascorbate or in combination Acidifying Agents Citric acid Limited by GMP Malic acid L-Tartaric Acid 10mg/kg Bleaching Agent Sulphur dioxide (not 30 mg/kg, calculated authorized in puree) as S02 Natural Colouring Agents tumeric (CI 75300) Crocin (CI 75100) Carthamus yellow (CI 75140) Flavours Extract of vanila Vanillin Thickening agents Pectins Limited by GMP Limited by GMP Limited by GMP (4) Catatan Standard for canned bamboo shoots Acidity regulators used in accordance with Table 3 of the GSFA are acceptable for use in foods conforming to this Standard INS Additive Max. Level 334 Tartaric acid 1,300 mg/kg Standard for canned humus with tehena INS Additive Max. Level Acidity Regulators 330 Citric acid GMP Page | 199 (1) (2) Codex Standard Food Reg. 1985 Reg. Title Anticaking Agents 500(i) Sodium carbonate Stabilizers 501(i) Potassium carbonate (3) Codex GSFA (4) Catatan GMP GMP Standard for canned foul medames INS Additive Max. Level Acidity Regulators 330 Citric acid GMP Antioxidant, Preservative 385, EDTAs 365 mg/kg 386 (singly or in combination) (as anhydrous calcium disodium EDTA) Standard for certain canned vegetable Acidity regulators, colours, colour retention agents and calcium salts of firming agents used in accordance with Table 3 of the GSFA are acceptable for use in foods conforming to this Standard. Colours: INS 102 133 143 150d Additive Tartrazine Brilliant blue FCF Fast green FCF Caramel IV-sulfite ammonia caramel Colour Retention Agents: INS Additive 385 Calcium disodium ethylene diamine tetra acetate 386 Disodium ethylene diamine tetra acetate 512 Stannous chloride Max. Level 100mg/kg 20mg/kg 200mg/kg 50,000mg/kg Max. Level 365mg/kg (singly or in combination) 25mg/kg calculated as tin.should not be added to foods in uncoated tin cans ANNEX ON SWEET CORN In addition to the general provisions applicable to canned vegetables, the following specific provisions apply. Thickeners (For Creamed Corn Only): INS Additive Max. Level 1400 Dextrins, roasted starch 1401 Acid-treated starch Page | 200 (1) (2) Codex Standard Food Reg. 1985 Reg. Title 1402 1403 1404 1405 1410 1412 1413 1414 1420 1422 1440 1442 1450 1451 Alkaline-treated starch Bleached starch Oxidized starch Starches, enzyme treated Monostarch phosphate Distarch phosphate Phosphated distarch posphate Acetylated distarch phosphate Starch acetate Acetylated distarch adipate Hydroxypropyl starch Hydroxypropyl distarch phosphate Starch sodium octenyl succinate Acetylated oxidized starch (3) Codex GSFA (4) Catatan GMP ANNEX ON CERTAIN MUSHROOMS In addition to the general provisions applicable to canned vegetables, the following specific provisions apply: Thickeners, emulsifiers and stabilizers used in accordance with Table 3 of the GSFA for food category 04.2.2.4 are acceptable for use in canned mushrooms in sauce only. Only the colour listed below is permitted for use in canned mushroom in sauce. INS Additive Max. Level 150d Caramel IV- Sulfite 50,000 Ammonia caramel mg/kg Only the flavour enhancer listed below is permitted for use, under the conditions of good manufacturing practices, in the products covered by this Annex. INS Additive Max. Level 621 Monosodium GMP glutamate 221 Fermented soya bean product (i) Regional Standard For Fermented Soybean Paste Regional Standard fo femented soybean paste Acidity regulators, antioxidants, colours, flavours enhancers, preservatives, stabilizers and sweeteners listed in Table 3 of the GSFA are acceptable for use in food conforming to this standard. INS Additive Max. Level Acidity regulators 334 L(+)-tartaric acid 335(i) monosodium tartrate 335(ii) sodium L(+)-tartrate 1000 mg/kg 336(i) monopotassium (i) 6.0 Cereals and cereal products derived from cereal grains, roots and tubers, pulses, legumes and pith or soft core of palm tree, excluding bakery wares of food category 07.0 (ii) 6.8 Soybean products (excluding soybean-based seasonings and condiments of food category 12.9) (iii) 6.8.6 Fermented soybean(e.g nato,tempe) (iv) 6.8.7 Fermented soybean curd (v) 12.0 Salts, spices, soups, sauces, salads, protein products (vi) 12.9 Soybean-based seasonings and condiments (vii) 12.9.1 Fermented soybean paste Page | 201 (1) (2) Codex Standard Food Reg. 1985 Reg. Title tartrate dipotassium tartrate potassium sodium L(+)-tartrate Antioxidant 539 Sodium thiosulphate 336(ii) 337 colour 101(i) Riboflavin, synthetic Preservatives 200 Sorbic acid 202 Potassium sorbate 203 Calcium sorbate 210 211 212 Benzoic acid Sodium benzoate Potassium benzoate (3) Codex GSFA (as tartaric acid) 6.0 Cereals and cereal products derived from cereal grains, roots and tubers, pulses, legumes and pith or soft core of palm tree, excluding bakery wares of food category 07.0 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 30 mg/kg as sulphur dioxide 6.8 Soybean products (excluding soybean-based seasonings and condiments of food category 12.9) List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 10 mg/kg 6.8.6 Fermented soybean(e.g nato,tempe) List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 1000 mg/kg as sorbic acid, singly or in combination 1000 mg/kg as benzoic acid, singly or in combination Sweeteners 950 Acesulfame potassium 350 mg/kg 954(iv) Sodium saccharin 200 mg/kg Processing aids Protease Hemicellulase Lipase 472c Citric and fatty acid esters of glycerol 270 Lactic acid 452(i) Sodium polyphosphates, glassy 452(ii) Potassium polyphosphates 222 HVP or HPP (4) Catatan (i) Gen Standard on vegetable protein products General Standard on vegetable protein products During the course of manufacturing VPP the following classes of processing aids, as compiled in the advisory inventory of the Codex Alimentarius Commission, may be used: 6.8.7 Fermented soybean curd List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 12.0 Salts, spices, soups, sauces, salads, protein products List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 12.9 Soybean-based seasonings and condiments INS Additive Max. Level Notes 338; 339(i)-(iii); Phosphates 1200 mg/kg 33 340(i)-(iii); 341(i)-(iii); 342(i), (ii); 343(i)-(iii); 450(i)- (iii),(v)(vii);451(i), (ii); 452(i)-(v);542 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 12.9.1 Fermented soybean paste INS Additive Max. Level Notes 101(i),(ii) Riboflavins 30mg/kg 954(i)-(iv) Saccharins 200mg/kg 200-203 Sorbates 1000mg/kg 42 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) (i) 12.10 Protein produtcts other than from soybeans 12.10 Protein produtcts other than from soybeans List of additives in Table 3 of GSFA (Rujuk Lampiran 3) Acidity Regulators Antifoam Agents Firming Agents Enzyme Preparations Extraction Solvents Antidusting Agents Flour Treatment Agents Viscosity Control Agents 223 Soup (i) Standard for Bouillons and consommes - Page | 202 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA (4) Catatan Standard for Bouillons and consommes INS Additive Max. Level Acidity Regulators Any acidity regulators listed in Table III of the GSFA. 514 Sodium sulphates Limited by GMP 574 Gluconic acid (D-) 339 Sodium phosphates 340 Potassium phosphates 450i Disodium diphosphate 450ii Trisodium 1000 mg/kg diphosphate (sum of 450iii Tetrasodium phosphates diphosphate expressed as 450iv Dipotassium P205) diphosphate 450v Tetrapotassium diphosphate 451i Pentasodium triphosphate 451ii Pentapotassium triphosphate 452i Sodium polyphosphate 452ii Potassium polyphosphate Anticaking Agents (in dehydrated products only) Any anticaking agents listed in Table III of the GSFA 341 Calcium phosphates 3 g/kg on dry matter Antifoaming Agents Any antifoaming agents listed in Table III of the GSFA 900a Polydimethylsiloxane 10 mg/kg 570 Fatty acids Limited by GMP Antioxidants Any antioxidants listed in Table III of the GSFA 304 Ascorbyl palmitate 200 mg/kg singly or in 305 Ascorbyl stearate combination 306 Mixed tocopherols 50 mg/kg, concentrate singly or in combination 307 Alpha-tocopherol 310 Propyl gallate 319 Tertiary butylhydroquinone 200 mg/kg (TBHQ) singly or in 320 Butylated combination hydroxyanisole (BHA) 321 Butylated hydroxytoluene (BHT) Colours Any colouring agents listed in Table III of the GSFA Page | 203 (1) (2) Codex Standard Food Reg. 1985 Reg. Title (3) Codex GSFA (4) Catatan 100i 101i 141i Curcumin 50 mg/kg Riboflavin 200 mg/kg Chlorophyll copper 400 mg/kg complex 102 Tartrazine 104 Quinoline yellow 110 Sunset yellow FCF 120 Carmines 50 mg/kg 122 Azorubine 124 Ponceau 4R 129 Allura red AC 132 Indigotine 133 Brilliant blue FCF 150c Caramel III-ammonia Limited by caramel GMP 150d Caramel IV– 3000 mg/kg ammonia sulfite caramel 160a(ii) Natural extracts 50 mg/kg, singly or in 160e Beta-apo-Carotenal combination 160f Beta-apo-8’-Carotenic acid, methyl or ethyl ester Emulsifiers, Stabilizers, Thickeners Any emulsifiers, stabilizers and thickeners listed in Table III of GSFA. 432 Polyoxyethylene (20) sorbitan monolaureate 433 Polyoxyethylene (20) sorbitan monooleate 1 g/kg singly 434 Polyoxyethylene (20) or in sorbitan combination monopalmitate 435 Polyoxyethylene (20) sorbitan monostearate 436 Polyoxyethylene (20) sorbitan tristearate 450vi Dicalcium 3 g/kg diphosphate 452iv Calcium (sum of polyphosphates phosphates expressed as P2O5) 472d Tartaric acid esters of mono- and Limited by diglycerides of fatty GMP acids 473 Sucrose esters of 2 g/l fatty acids 474 Sucroglycerides 1421 Starch acetate Limited by esterified with vinyl GMP acetate Flavours and Flavourings Natural flavours and flavouring substances Limited by GMP and nature-identical flavouring substances Page | 204 (1) (2) Codex Standard Food Reg. 1985 Reg. Title (3) Codex GSFA (4) Catatan Artificial flavouring substances Mixture prepared for its flavouring properties and produced from ingredients or mixtures of ingredients which are themselves permitted for use in foodstuffs, or are present naturally in foodstuffs, which is obtained by a process for the preparation of foods for human consumption 205lavor205zed. Flavours Enhancers Any 205lavor enhancers listed in Table III of the GSFA. Humectants Any humectants listed in Table III of the GSFA. Packing Gas Any packing gas listed in Table III of the GSFA. Preservatives Any preservatives listed in Table III of the GSFA. INS Additive Max. Level 200 Sorbic acid 202 Potassium sorbate 500 mg/kg 203 Calcium sorbate singly or in 210 Benzoic acid combination 211 Sodium benzoate 212 Potassium benzoate 213 Calcium benzoate Sweeteners Any sweeteners listed in Table III of the GSFA. 224 225 Soup Stock Raw fruit or fresh fruit (i) (ii) (iii) (iv) (v) (vi) (vii) (viii) (ix) (x) (xi) (xii) (xiii) (xiv) (xv) (xvi) (xvii) (xviii) Refer Regulation 223 Standard for dates Standard for pineapple-no Food Additive provision Standard for papaya-no Food Additive provision Standard for mango- no Food Additive provision Standard for carambola- no Food Additive provision Standard for litchi- no Food Additive provision Standard for mangosteens- no Food Additive provision Standard for bananas- no Food Additive provision Standard for limes- no Food Additive provision Standard for pumelos- no Food Additive provision Standard for guava- no Food Additive provision Standard for chayotes- no Food Additive provision Standard for Mexican limes- no Food Additive provision Standard for grapefruits- no Food Additive provision Standard for longans- no Food Additive provision Standard cape gooseberry- no Food Additive provision Standard for pitahayas- no Food Additive provision Standard for oranges- no Food Additive provision (i) 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds (ii) 4.1 Fruit (iii) 4.1.1 Fresh fruit – No Food Additive Provision 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 4.1 Fruit List of additives in Table 3 of GSFA (Rujuk Lampiran 3) Page | 205 (1) (2) Codex Standard Food Reg. 1985 Reg. Title (3) Codex GSFA (4) Catatan (xix) Standard for rambutan- no Food Additive provision (xx) Standard table grapes- no Food Additive provision (xxi) Standard for dates(coated)- no Food Additive provision Additive Glycerol Sorbitol 226 Dried fruit Standard for dates Max. Level In accordance with GMP(see also section 3.1.1) (i) Standard for Raisins (ii) Standard for dried apricots (iii) Standard for grated desiccated coconut Standard for raisins Additive Max. Level Sulphur dioxide(applies to 1,500 mg/kg bleached raisins only) Minerals oil(food grade) 5g/kg Sorbitol 5g/kg Standard for dried apricots Additive Max. Level Sorbic acid and its sodium 500mg/kg,singly and potassium salts or in combination expressed as sorbic acid Sulphur dioxide 2000mg/kg Standard for grated desiccated coconut INS 950 304, 305 4.1.2.2 Dried fruit Additive Max. Level Acesulfame 500mg/kg Potassium Ascorbtl 80mg/kg esters 951 Aspartame 210213 472e Benzoates 385, 386 214, 218 243 Diacetyltartari c and fatty acid esters of glycerol Ethylene Diamine Tetra Acetates Hydroxybenz oates, ParaLauric Arginate Ethyl Ester 2000 mg/kg 800mg/kg Notes 161 & 188 10 161 & 191 13 10000 mg/kg (i) 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds (ii) 4.1 Fruit (iii) 4.1.2 Processed fruit (iv) 4.1.2.2 Dried fruit 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 4.1 Fruit List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 4.1.2 Processed fruit INS Additive Max. Level 903 Carnauba wax 400 mg/kg List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 304,305 4.1.2.2 Dried fruit Additive Max. Level Acesulfame 500mg/kg Potassium Ascorbtl esters 80mg/kg 951 Aspartame 2000mg/kg 210-213 472e Benzoates Diacetyltartaric and fatty acid esters of glycerol Ethylene Diamine Tetra Acetates Hydroxybenzoate s, ParaLauric Arginate Ethyl Ester Mineral oil,high viscosity Mineral oil,medium, viscosity Neotame 800mg/kg 10000mg/kg INS 950 385,386 214,218 265mg/kg 21 800mg/kg 27 200mg/kg 243 905d 905e 961 Notes 161 & 188 10 161 & 191 13 265mg/kg 21 800mg/kg 27 200mg/kg 5000mg/kg 5000mg/kg 100mg/kg 161 Page | 206 (1) (2) Codex Standard Food Reg. 1985 Reg. Title 905d 905e 961 200203 955 Mineral oil,high viscosity Mineral oil,medium, viscosity Neotame sorbates (3) Codex GSFA 200-203 955 5000 mg/kg 5000 mg/kg Sucralose (Trichlorogalac tosucrose) Sulfites 100mg/kg 500mg/kg 161 42 1500 mg/kg 161 sorbates Sucralose (Trichlorogalactosu crose) Sulfites 500mg/kg 1500mg/kg (4) Catatan 42 161 220-225, 1000mg/kg 44, 135 227, 228, & 218 539 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 2201000 44, 225, mg/kg 135 & 227, 218 228, 539 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) The antioxidant listed below is also acceptable for use, under the conditions of good manufacturing practices, in the products covered by this Standard. INS Additive Max. Level 330 Citric acid GMP 227 228 229 Mixed dried fruit Fruit product Candied fruit or glazed fruit or crystallized fruit Refer Regulation 226 - - - (i) 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds (ii) 4.1 Fruit (iii) 4.1.2 Processed fruit (iv) 4.1.2.7 Candied fruit 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 4.1 Fruit List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 4.1.2 Processed fruit INS Additive Max. Level 903 Carnauba wax 400mg/kg List of additives in Table 3 of GSFA (Rujuk Lampiran 3) INS 950 129 951 4.1.2.7 Candied fruit Additive Max. Level Acesulfame 500mg/kg Potassium Allura Red AC 300mg/kg Aspartame 2000mg/kg Notes 161 & 188 161 161 & 191 Page | 207 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA 210-213 133 150c 150d 120 160a(ii) 160a(i), a(iii),e,f 141(i),(ii) 472e 127 143 163(ii) 214,218 132 172(i)-(iii) 961 338; 339(i)-(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)(iii),(v)-(vii); 451(i),(ii); 452(i)-(v); 542 124 101(i),(ii) 200-203 960 955 220-225, 227, 228, 539 110 Benzoates Brilliant blue FCF caramel III ammonia caramel caramel IV – sulfit ammonia caramel Carmines carotenes, beta, vegetable carotenoids 1000mg/kg 100mg/kg Chlorophylls And Chlorophyllins, Copper Complexes Diacetyltartaric And Fatty Acid Esters Of Glycerol Erythrosine Fast green FCF Grape Skin Extract hydroxybenzoat es, paraIndigotine (Indigo Carmine) Iron oxides Neotame Phosphates 250mg/kg (4) Catatan 13 161 200mg/kg 7500mg/kg 200mg/kg 1000mg/kg 200mg/kg 1000mg/kg 200mg/kg 100mg/kg 1000mg/kg 54 161 1000mg/kg 27 200mg/kg 161 250mg/kg 65mg/kg 10mg/kg 161 33 Ponceau 4R(cochineal red A) Riboflavins sorbates Steviol Glycosides Sucralose (Trichlorogalact osucrose) Sulfites 200mg/kg 161 300mg/kg 500mg/kg 40mg/kg 42 26 800mg/kg 161 100mg/kg 44 Sunset Yellow 200mg/kg 161 Page | 208 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA (4) Catatan FCF List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 230 Salted fruit - (i) 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds (ii) 4.1 Fruit (iii) 4.1.2 Processed fruit (iv) 4.1.2.3 Fruit in vinegar,oil and brine 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 4.1 Fruit List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 4.1.2 Processed fruit INS Additive Max. Level 903 Carnauba wax 400mg/kg List of additives in Table 3 of GSFA (Rujuk Lampiran 3) INS 950 951 210-213 150c 150d 160a(ii) 160a(i), a(iii),e,f 141(i),(ii) 472e 385,386 163(ii) 214,218 961 4.1.2.3 Fruit in vinegar,oil and brine Additive Max. Level Acesulfame 200mg/kg Potassium Aspartame 300mg/kg Benzoates Caramel III ammonia caramel Caramel IVsulfite ammonia caramel Carotenes, Beta-, Vegetable Carotenoids 1000mg/kg 200mg/kg Chlorophylls And Chlorophyllins, Copper Complexes Diacetyltartaric And Fatty Acid Esters Of Glycerol Ethylene diamine tetra acetates Grape Skin Extract hydroxybenzoat es, paraNeotame 100mg/kg Notes 161 & 188 144 & 191 13 7500mg/kg 1000mg/kg 1000mg/kg 62 1000mg/kg 250mg/kg 21 1500mg/kg 161 250mg/kg 27 100mg/kg 161 Page | 209 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA 338; 339(i)(iii);340(i)(iii); 341(i)(iii);342(i), (ii); 343(i)(iii);450(i)(iii),(v)-(vii); 451(i),(ii); 452(i)-(v); 542 900a 954(i)-(iv) 200-203 960 955 Phosphates Poldimethylsilox ane Saccharins Sorbates Steviol Glycosides Sucralose (Trichlorogalacto sucrose) Sulfites (4) Catatan 2200mg/kg 33 10mg/kg 160mg/kg 1000mg/kg 100mg/kg 144 42 26 180mg/kg 144 220-225, 100mg/kg 44 227, 228, 539 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 231 Dried salted fruit - (i) 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds (ii) 4.1 Fruit (iii) 4.1.2 Processed fruit (iv) 4.1.2.2 Dried fruit 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 4.1 Fruit List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 4.1.2 Processed fruit INS Additive Max. Level 903 Carnauba wax 400mg/kg List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 304,305 4.1.2.2 Dried fruit Additive Max. Level Acesulfame 500mg/kg Potassium Ascorbtl esters 80mg/kg 951 Aspartame 2000mg/kg 210-213 472e Benzoates Diacetyltartaric and fatty acid esters of glycerol Ethylene Diamine Tetra Acetates 800mg/kg 10000mg/kg INS 950 385,386 265mg/kg Notes 161 & 188 10 161 & 191 13 21 Page | 210 (1) (2) Codex Standard Food Reg. 1985 Reg. Title (3) Codex GSFA 214,218 243 905d 905e 961 200-203 955 232 233 Candied peel Canned fruit Standard For Canned Pineapple Standard For Canned Raspberries Standard For Canned Pears Standard For Canned Strawberries Standard For Canned Mangoes Standard for canned pineapple Additive Max. Level Flavours Natural fruit essences Mint flavour (mint oil) Acidifying agent Citric acid Anti-foaming agents Dimethylpolysiloxane Limited by GMP Limited by GMP Limited by GMP 10 mg/kg Standard for canned raspberries Additive Max. Level Colour Erythrosine-CI 45430 Ponceau 4 R-CI 16255 800mg/kg 27 200mg/kg 5000mg/kg 5000mg/kg 100mg/kg 500mg/kg 1500mg/kg 161 42 161 220-225, 1000mg/kg 44, 135 227, 228, & 218 539 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) Refer Regulation 229 (i) (ii) (iii) (iv) (v) Hydroxybenzoate s, ParaLauric Arginate Ethyl Ester Mineral oil,high viscosity Mineral oil,medium, viscosity Neotame sorbates Sucralose (Trichlorogalactosu crose) Sulfites (4) Catatan (i) 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds (ii) 4.1 Fruit (iii) 4.1.2 Processed fruit (iv) 4.1.2.4 Canned or bottled (pasteurized) fruit 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 4.1 Fruit List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 4.1.2 Processed fruit INS Additive Max. Level 903 Carnauba wax 400mg/kg List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 300mg/kg of the final products singly or in combination Standard for canned pears INS Additive Max. Level Acidifying Agents 270 Lactic acid Limited by GMP 296 Malic acid 330 Citric acid 334 L-Tartaric acid 1300 mg/kg Colours (permitted only in special holiday packs) 102 Tartrazine 200 mg/kg of the final 123 Amaranth product 124 Ponceau 4R (singly or in 129 Allura red AC combination) 143 Fast green FCF 4.1.2.4 Canned or bottled (pasteurized) fruit INS 950 951 962 133 150c 150d Additive Max. Level Notes Acesulfame Potassium Aspartame 350mg/kg 161 & 188 161 & 191 113 & 161 AspartameAcesulfame Salt Brilliant blue FCF caramel III ammonia caramel Caramel IVsulfite ammonia 1000mg/kg 350mg/kg 200mg/kg 161 200mg/kg 7500mg/kg Page | 211 (1) (2) Codex Standard Food Reg. 1985 Reg. Title (3) Codex GSFA Flavourings Natural and artificial flavours, except those which reproduce the flavour of pears caramel Limited by GMP Standard for canned strawberries Additive Max. Level Acidifying agents Citric acid Limited by GMP Lactic acid Malic acid L-Tartaric acid Colours Erythrosine - CI 45430 300 mg/kg of the final product, Ponceau 4R - CI 16255 (singly or in combination) Firming agents Calcium chloride 350 mg/kg of the final product, Calcium gluconate calculated as total Calcium lactate Ca Standard for canned mangoes Additive Max. Level Colour Beta-carotene Acidifying agents Citric acid Antioxidant Ascorbic acid Firming agents Calcium chloride Pectins 234 Canned fruit cocktail (i) (ii) (iii) (iv) 100mg/kg Limited by GMP 200mg/kg 350mg/kg, calculated as ca in the finished products Limited by GMP Standard For Canned Fruit Cocktail Standard For Canned Tropical Fruit Salad Standard For Certain Canned Citrus Fruits Standard For Canned Stone Fruits Standard for canned fruit cocktail Additive Max. Level Colours Erythrosine (to colour cherries only when artificially coloured cherries are used) Flavours Natural fruit essence Natural flavours and their identical synthetic equivalents Cherry laurel oil (to flavour artificially coloured cherries only) (4) Catatan Limited by GMP Limited by GMP Limited by GMP 10 mg/kg in the total product 120 carmines 200mg/kg 160a(ii) Carotenes, Beta-, Vegetable Carotenoids 1000mg/kg 200mg/kg 161 Chlorophylls And Chlorophyllins, Copper Complexes Fast green FCF 100mg/kg 62 1500mg/kg 172(i)-(iii) Grape Skin Extract Iron oxides 961 Neotame 33mg/kg 900a 10mg/kg 101(i),(ii) Poldimethylsilox ane Ponceau 4R(cochineal red A) Riboflavins 954(i)-(iv) saccharins 160a(i), a(iii),e,f 141(i),(ii) 143 163(ii) 124 200mg/kg 181 300mg/kg 300mg/kg 161 161 300mg/kg 200mg/kg 161 512 Stannous 20mg/kg 43 chloride 960 Steviol 330mg/kg 26 Glycosides 955 Sucralose 400mg/kg 161 (Trichlorogalact osucrose) List of additives in Table 3 of GSFA (Rujuk Lampiran 3) (i) 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds (ii) 4.1 Fruit (iii) 4.1.2 Processed fruit (iv) 4.1.2.4 Canned or bottled (pasteurized) fruit 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 4.1 Fruit List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 4.1.2 Processed fruit INS Additive Max. Level 903 Carnauba wax 400mg/kg List of additives in Table 3 of GSFA (Rujuk Lampiran 3) Page | 212 (1) Food Reg. 1985 Reg. Title (2) Codex Standard Bitter almond oil (to flavour artificially coloured cherries only) Antioxidant L-ascorbic acid (3) Codex GSFA 40 mg/kg in the total product Standard for canned tropical fruit salad Additive Max. Level Colouring Matter Erythrosine (to colour Limited by GMP cherries) Flavours Cherry Laurel Oil (to flavour 10 mg/kg in the artificially coloured cherries total product only) Bitter Almond Oil (to flavour 40 mg/kg in the artificially coloured cherries total product only) Natural flavours and natureLimited by GMP identical flavours as defined in Codex Alimentarius Volume 1 Anti-Oxidant L-ascorbic acid Acidifying Agent Citric acid Firming Agents Calcium chloride Calcium lactate Calcium gluconate 4.1.2.4 Canned or bottled (pasteurized) fruit INS 950 500 mg/kg 700 mg/kg 951 962 133 150c 150d 120 160a(ii) Standard for certain canned citrus fruits Acidity regulators and firming agents used in food category 04.1.2.4 or listed in Table 3 of the GSFA are acceptable for use in foods conforming to this Standard. Standard for canned stone fruits INS Additive Max. Level Acidifying Agents 260 Acetic acid Limited by GMP 270 Lactic acid 296 Malic acid 330 Citric acid 334 Tartaric acid 1300 mg/kg Antioxidants 300 L-Ascorbic acid Limited by GMP Colours 127 Erythrosine (for sweet 200 mg/kg of cherries only) the final product 129 Allura Red AC (for canned “Red” or “Purple” plums only) Flavourings Additive Max. Level Notes Acesulfame Potassium Aspartame 350mg/kg 161 & 188 161 & 191 113 & 161 AspartameAcesulfame Salt Brilliant blue FCF caramel III ammonia caramel Caramel IVsulfite ammonia caramel carmines 1000mg/kg 350mg/kg 200mg/kg 161 200mg/kg 7500mg/kg 200mg/kg Carotenes, Beta-, Vegetable Carotenoids 1000mg/kg 200mg/kg 161 Chlorophylls And Chlorophyllins, Copper Complexes Fast green FCF 100mg/kg 62 1500mg/kg 172(i)-(iii) Grape Skin Extract Iron oxides 961 Neotame 33mg/kg 900a 10mg/kg 101(i),(ii) Poldimethylsilox ane Ponceau 4R(cochineal red A) Riboflavins 954(i)-(iv) saccharins 160a(i), a(iii),e,f 141(i),(ii) Limited by GMP 350 mg/kg singly or in combination, calculated as Ca (4) Catatan 143 163(ii) 124 200mg/kg 181 300mg/kg 300mg/kg 161 161 300mg/kg 200mg/kg 161 512 Stannous 20mg/kg 43 chloride 960 Steviol 330mg/kg 26 Glycosides 955 Sucralose 400mg/kg 161 (Trichlorogalact osucrose) List of additives in Table 3 of GSFA (Rujuk Lampiran 3) Page | 213 (1) Food Reg. 1985 Reg. Title (2) Codex Standard Natural and artificial flavours except those which reproduce the flavour of the respective stone fruit 235 Fruit juice (3) Codex GSFA (4) Catatan Limited by GMP (i) General Standard for Fruit juices and nectars - General Standard for Fruit juices and nectars Food additives listed in Food Categories 14.1.2.1 (Fruit juice), 14.1.2.3 (Concentrates for fruit juice), 14.1.3.1 (Fruit nectar) and 14.1.3.3 (Concentrates for fruit nectar) may be used in foods subject to this Standard. 14.1.2.1 - Fruit juice INS Additive Max. Level Notes 300 Ascorbic GMP Acid, L210-213 Benzoates 1000 mg/kg 13, 91 & 122 302 Calcium GMP Ascorbate 290 Carbon GMP 69 Dioxide 330 Citric Acid 3000 mg/kg 122 296 Malic Acid, GMP 115 DL440 Pectins GMP 35 338; Phosphates 1000 mg/kg 33, 40 339(i)-(iii); & 122 340(i)-(iii); 341(i)-(iii); 342(i), (ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii); 451(i), (ii); 452(i)-(v); 542 303 Potassium GMP Ascorbate 301 Sodium GMP Ascorbate 200-203 Sorbates 1000 mg/kg 42, 91 & 122 220-225, Sulfites 50 mg/kg 44 & 227, 228, 122 539 334; Tartrates 4000 mg/kg 45, 335(i), 128 & (ii);336(i), 129 (ii); 337 14.1.2.3 - Concentrates for fruit juice INS Additive Max. Notes Level 300 Ascorbic GMP 127 Acid, L210-213 Benzoates 1000 13,91, mg/kg 122 & 127 Page | 214 (1) (2) Codex Standard Food Reg. 1985 Reg. Title 302 290 330 296 440 338; 339(i)-(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii); 451(i),(ii); 452(i)-(v); 542 303 301 200-203 220-225, 227, 228, 539 334; 335(i),(ii); 336(i), (ii); 337 INS 950 300 951 210-213 302 290 330 296 440 338; 339(i)-(iii); 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii); 451(i),(ii); Calcium Ascorbate Carbon Dioxide Citric Acid Malic Acid, DLPectins (3) Codex GSFA GMP 127 GMP 69 & 127 122 & 127 115 & 127 35 & 127 33, 40, 122 & 127 3000 mg/kg GMP GMP Phosphates 1000 mg/kg Potassium Ascorbate Sodium Ascorbate Sorbates GMP 127 GMP 127 1000 mg/kg 42, 91, 122 & 127 44, 122 & 127 45, 127, 128 & 129 Sulfites 50 mg/kg Tartrates 4000 mg/kg 14.1.3.1 - Fruit nectar Additive Max. Level Acesulfame 350 mg/kg Potassium Ascorbic Acid, LAspartame Benzoates Calcium Ascorbate Carbon Dioxide Citric Acid Malic Acid, DLPectins Phosphates (4) Catatan Notes 188 GMP 600 mg/kg 1000 mg/kg 191 13, 91 & 122 GMP GMP 69 5000 mg/kg GMP GMP 1000 mg/kg 33, 40 & 122 Page | 215 (1) (2) Codex Standard Food Reg. 1985 Reg. Title 452(i)-(v); 542 303 954(i)-(iv) 301 200-203 955 Potassium Ascorbate Saccharins Sodium Ascorbate Sorbates Sucralose (Trichlorogal actosucrose) Sulfites (3) Codex GSFA (4) Catatan GMP 80 mg/kg GMP 1000 mg/kg 42, 91 & 122 300 mg/kg 220-225, 50 mg/kg 44 & 227, 228, 122 539 Tartrates 334; 4000 mg/kg 45 & 335(i),(ii); 128 336(i), (ii); 337 14.1.3.3 (Concentrates for fruit nectar) INS Additive Max. Level Notes 950 Acesulfame 350 mg/kg 127 & Potassium 188 300 Ascorbic GMP 127 Acid, L951 Aspartame 600 mg/kg 127 & 191 210-213 Benzoates 1000 mg/kg 13, 91, 122 & 127 302 Calcium GMP 127 Ascorbate 290 Carbon GMP 69 & Dioxide 127 330 Citric Acid 5000 mg/kg 127 296 Malic Acid, GMP 127 DL440 Pectins GMP 127 338; Phosphates 1000 mg/kg 33, 40, 339(i)-(iii); 122 & 340(i)-(iii); 127 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii); 451(i),(ii); 452(i)-(v); 542 303 Potassium GMP 127 Ascorbate 954(i)Saccharins 80 mg/kg 127 (iv) 301 Sodium GMP 127 Ascorbate 200-203 Sorbates 1000 mg/kg 42, 91, 122 & 127 955 Sucralose 300 mg/kg 127 (Trichlorog alactosucro Page | 216 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA (4) Catatan se) 220-225, Sulfites 50 mg/kg 44, 227, 122 & 228,539 127 334; Tartrates 4000 mg/kg 45, 335(i),(ii); 127 & 336(i), 128 (ii); 337 PROCESSING AIDS – Maximum Level of Use in line with Good Manufacturing Practices (GMP Function Substance Polydimethylsiloxane *1 Adsorbent clays (bleaching, natural or activated earths) Adsorbent resins Activated carbon (only from plants) Bentonite Calcium hydroxide *2 Cellulose Chitosan Colloidal silica Diatomaceous earth Gelatin (from skin collagen) Ion exchange resins (cation and anion) Antifoaming Isinglass * 3 Agent Kaolin Perlite Polyvinylpolypyrrolidone Potassium casseinate * 3 Potassium tartrate *2 Precipitated calcium carbonate *2 Rice hulls Silicasol Sodium caseinate *3 Sulphur dioxide *2, *4 Tannin Enzyme Pectinases (for breakdown of Preparations pectin), *5 Proteinases (for breakdown of proteins), Amylases (for breakdown of starch) and Cellulases (limited use to facilitate disruption of cell walls) Packing Nitrogen gas *6 Carbon dioxide *1 - 10 mg/l is the maximum residue limit of the compound allowed in the final product. *2 - Only in grape juice. *3 - Use of these processing aids should take into account their allergenic potential. If there is any carry over of these processing aids into finished product, they are subject to ingredient declaration in accordance with Sections 4.2.1.4 and 4.2.4 of the of the General Standard for the Labelling of Prepackaged Foods. *4 - 10 mg/l (as residual SO2). Page | 217 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA (4) Catatan *5 - Enzyme preparations may be used as processing aids provided these preparations do not result in a total liquefaction and do not substantially affect the cellulose content of the processed fruit. *6 - May also be used e.g., for preservation. 236 237 238 239 240 241 242 243 243A 244 Apple juice Grapefruit juice Lemon juice Lime juice Refer Regulation 235 Refer Regulation 235 - Refer Regulation 235 - Refer Regulation 235 - Orange juice Passion fruit juice Pineapple juice Particular Labelling requiremen t of fruit juice Fruit nectar Fruit pulp Refer Regulation 235 - Refer Regulation 235 - Refer Regulation 235 - - - Refer Regulation 235 - (i) 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds (ii) 4.1 Fruit (iii) 4.1.2 Processed fruit (iv) 4.1.2.8 Fruit preparations,including pulp,purees,fruit toppings and coconut milk 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 4.1 Fruit List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 4.1.2 Processed fruit INS Additive Max. Level 903 Carnauba wax 400mg/kg List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 4.1.2.8 Fruit preparations,including pulp,purees,fruit toppings and coconut milk INS Additive Max. Level Notes 950 Acesulfame 350mg/kg 161 & Potassium 188 129 Allura red AC 300mg/kg 161 & 182 951 Aspartame 1000mg/kg 161 & 191 962 Aspartame350mg/kg 113 & Acesulfame 161 Salt Page | 218 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA 210-213 133 150c 150d 120 160a(ii) 160a(i), a(iii),e,f 141(i),(ii) 472e 143 163(ii) 214,218 132 961 338; 339(i)(iii);340(i)(iii); 341(i)(iii);342(i), (ii); 343(i)(iii);450(i)(iii),(v)-(vii); 451(i),(ii); 452(i)-(v); 542 432-436 124 477 101(i),(ii) 954(i)-(iv) 200-203 960 955 Benzoates Brilliant blue FCF Caramel III Ammonia Caramel Caramel IVsulfite ammonia caramel Carmines Carotenes, Beta-, Vegetable carotenoids Chlorophylls And Chlorophyllins, Copper Complexes Diacetyltartaric and fatty acid esters of glycerol Fast green FCF (4) Catatan 1000 100mg/kg 7500mg/kg 13 161 & 182 182 7500mg/kg 182 500mg/kg 100mg/kg 182 182 100mg/kg 161 & 182 62 & 182 100mg/kg 2500mg/kg 100mg/kg Grape Skin Extract hydroxybenzoat es, paraIndigotine(indig o carmine) Neotame Phosphates 500mg/kg polysorbates Ponceau 4R(cochineal red A) Propylene glycerol esters of fatty acids Riboflavins Saccharins sorbates Steviol Glycosides Sucralose (Trichlorogalact osucrose) 1000mg/kg 50mg/kg 800mg/kg 150mg/kg 100mg/kg 350mg/kg 161 & 182 179, 181 & 182 27 161 & 182 161 33 154 161 & 182 40000 mg/kg 300mg/kg 200mg/kg 1000mg/kg 330mg/kg 182 161 42 26 400mg/kg 161 Page | 219 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA 220-225, 227,228,53 9 110 Sulfites 100mg/kg (4) Catatan 44 & 206 Sunset yellow 300mg/kg 161 & FCF 182 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 245 246 Fruits puree or fruit pasre Jam - Refer Regulation 244 (i) Standard for Jams, Jellies and Marmalades - Standard for jams,jellies,and marmalades Acidity regulators, antifoaming agents, firming agents, preservatives and thickeners used in accordance with Table 3 of the GSFA are acceptable for use in foods conforming to this Standard. Only those food additive classes listed below are technologically justified and may be used in products covered by this Standard. INS Additive Acidity Regulators 334; Tartrates 335(i), (ii); 336(i), (ii); 337 Antifoaming Agents 900a Polydimethylsiloxane Colours 100(i) Curcumin 101(i), (ii) Riboflavins 104 Quinoline Yellow 110 Sunset Yellow FCF 120 Carmines 124 Ponceau 4R (Cochineal Red A) 129 Allura Red AC 133 Brilliant Blue FCF 140 Chlorophyll 141(i), (ii) Chlorophylls and Chlorophyllins, Copper Complexes 143 Fast Green FCF 150a Caramel I-Plain 150b Caramel II – sulfite caramelCaramel II – sulfite caramel 150c Caramel III-ammonia caramel 150d Caramel IV – Sulfite Ammonia caramel 160a(i) Carotenes, beta-, (synthetic) 160a(iii) Carotenes, beta(Blakeslea trispora) Max. Level 3,000 mg/kg 10 mg/kg 500 mg/kg 200 mg/kg 100 mg/kg 300 mg/kg 200 mg/kg 100 mg/kg 100 mg/kg 100 mg/kg GMP 200 mg/kg 400 mg/kg GMP 80,000 mg/kg 80,000 mg/kg 1,500 mg/kg 500 mg/kg singly or in combination Page | 220 (1) (2) Codex Standard Food Reg. 1985 Reg. Title 160e 160f 160a(ii) 160d(i), 160d(iii) 161b(i) Carotenal, beta-apo8’Beta-apo-8’Carotenoic acid, ethyl esters Carotenes, beta- , vegetable Lycopenes Lutein from Tagetes erecta 162 Beet Red 163(ii) Grape Skin Extract 172(i)-(iii) Iron Oxides Preservatives 200-203 Sorbates 210-213 Benzoates 220-225, Sulfites 227, 228, 539 (3) Codex GSFA (4) Catatan 1,000 mg/kg 100 mg/kg 100 mg/kg GMP 500 mg/kg 200 mg/kg 1,000 mg/kg 1,000 mg/kg 50 mg/kg as residual SO2 in the end product, except when made with sulfited fruit when a maximum level of 100mg/kg is permitted in the end products Flavourings The following flavourings are acceptable for use in foods conforming to this Standard when used in accordance with good manufacturing practices and in compliance with the Codex Guidelines for the Use of Flavourings (CAC/GL 66-2008): -natural flavouring substances that are extracted from the named fruits in the respective product; -natural mint flavor; -natural cinnamon flavor; -vanillin, vanilla or vanilla extracts 247 Fruit jelly Refer Regulation 246 248 Marmalade Refer Regulation 246 249 Seri kaya - (i) 10.0 Eggs and egg products (ii) 10.4 Egg-based desserts (e.g.custard) 10.0 Eggs and egg products List of additives in Table 3 of GSFA (Rujuk Lampiran 3) INS 950 10.4 Egg based desserts(e.g.custard) Additive Max. Level Acesulfame 350mg/kg potassium Notes 161 & 188 Page | 221 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA (4) Catatan 129 304,305 951 Allura red AC Ascorbyl esters Aspartame 300mg/kg 500mg/kg 1000mg/kg 210-213 133 161g 150c Benzoates Brilliant blue FCF canthaxanthin Caramel III – ammonia Caramel Caramel IV – sulfite Ammonia caramel Carmines Carotenes, beta-, Vegetable Carotenoids 1000mg/kg 150mg/kg 15mg/kg 20000 mg/kg Chlorophylls and Chlorophyllins, copper Complexes Diacetyltartaric and Fatty acid esters of Glycerol Fast green FCF Grape skin extract Indigotine (indigo carmine) Iron oxides Lutein from tagetes Erecta Neotame Phosphates 300mg/kg 150d 120 160a(ii) 160a(i), a(iii), e,f 141(i),(ii) 472e 143 163(ii) 132 172(i)-(iii) 243 961 338; 339(i)(iii); 340(i)(iii); 341(i)(iii); 342(i), (ii); 343(i)(iii); 450(i)(iii), (v)-(vii); 451(i), (ii); 452(i)-(v); 542 432-436 Polysorbates 124 Ponceau 4R (cochineal red A) 310 Propyl gallate 477 Propylene glycol esters Of fatty acids 101(i),(ii) Riboflavins 954(i)-(iv) Saccharins 200-203 Sorbates 960 Steviol glycosides 955 Sucralose (trichlorogalactos ucrose) 474 Sucroglycerides 161 2 & 10 161 & 191 13 20000 mg/kg 150mg/kg 150mg/kg 150mg/kg 2 5000mg/kg 100mg/kg 200mg/kg 300mg/kg 181 161 150mg/kg 200mg/kg 100mg/kg 1400mg/kg 161 33 3000mg/kg 50mg/kg 90mg/kg 40000mg/k g 300mg/kg 100mg/kg 1000mg/kg 330mg/kg 400mg/kg 2 & 15 144 42 26 161 5000mg/kg Page | 222 (1) (2) Codex Standard Food Reg. 1985 Reg. Title (3) Codex GSFA (4) Catatan 110 250 251 252 253 Pectin Jam setting compound Nut Coconut milk (i) Standard For Aqueous Coconut ProductsCoconut Milk And Coconut Cream Sunset yellow 50mg/kg FCF List of additives in Table 3 of GSFA (Rujuk Lampiran 3) - Standard for Aqueous coconut products-coconut milk and coconut cream INS Additive Max. Level Bleaching Agents 223 Sodium metabisulfite 30 mg/kg 224 Potassium metabisulfite Emulsifiers 432 Polyoxyethylene (20) 1000 mg/kg sorbitan monolaurate 433 Polyoxyethylene (20) sorbitan monooleate 434 Polyoxyethylene (20) sorbitan monopalmitate 435 Polyoxyethylene (20) sorbitan monostearate 436 Polyoxyethylene (20) sorbitan tristearate 471 Mono- and diglycerides Limited by GMP 473 Sucrose esters of fatty 1500 mg/kg acid Preservatives 211 Sodium benzoate 1000 mg/kg, only for pasteurized coconut milk Stabilizers/Thickeners 412 Guar gum Limited by GMP 415 Xanthan gum 418 Gellan gum 466 Sodium carboxymethyl cellulose 254 254 A 255 256 Coconut cream Coconut cream concentrate Coconut cream powder Desiccated coconut (i) Refer Regulation 253 - Refer Regulation 253 - - Refer Regulation 244 Standard for Grated Desiccated Coconut Standard for Grated Desiccated Coconut 4.1.2.2 dried fruit INS Additive Max. Level Notes 950 Acesulfame 500 mg/kg 161 & Potassium 188 304, Ascorbyl 80mg/kg 10 305 esters Page | 223 (1) (2) Codex Standard Food Reg. 1985 Reg. Title 951 Aspartame 2000 mg/kg 210213 472e Benzoates 800mg/kg 385, 386 214, 218 243 905d 905e 961 200203 955 220225, 227, 228, 539 Diacetyltartari c and Fatty acid esters of glycerol Ethylene Diamine Tetra Acetates Hydroxybenzoa tes, paraLauric arginate ethyl ester Mineral oil, High viscosity Mineral oil, Medium viscosity Neotame Sorbates Sucralose (Trichlorogala ctosucrose) Sulfites (3) Codex GSFA (4) Catatan 161 & 191 13 10000 mg/kg 265mg/kg 21 800mg/kg 27 200mg/kg 5000 mg/kg 5000 mg/kg 100 mg/kg 500mg/kg 161 42 1500 mg/kg 161 1000mg/kg 44, 135 & 218 The antioxidant listed below is also acceptable for use, under the conditions of good manufacturing practices, in the products covered by this Standard. 330 Citric acid GMP 258 259 Coconut paste Peanut butter - Refer Regulation 244 - (i) 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds (ii) 4.2 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds (iii) 4.2.2 Processed vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds (iv) 4.2.2.5 Vegetable(including mushrooms and fungi, roots and tubers, pulses and legumes and aloe vera)seaweeds and nut and seed purees and spreads(e.g peanut butter) 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds List of additives in Table 3 of GSFA (Rujuk Lampiran 3) Page | 224 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA (4) Catatan 4.2 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 4.2.2 Processed vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds INS Additive Max. Level Notes 150d Caramel IV 50000 92 & Sulfite Ammonia mg/kg 161 Caramel List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 4.2.2.5 Vegetable(including mushrooms and fungi,roots and tubers,pulses and legumes and aloe vera)seaweeds and nut and seed purees and spreads(e.g peanut butter) INS Additive Max. Level Notes 950 Acesulfame 1000mg/kg 188 Potassium 951 aspartame 1000mg/kg 161 & 191 210-213 benzoates 1000mg/kg 13 150c Caramel III 50000 Ammonia mg/kg Caramel 120 carmines 100mg/kg 160a(ii) carotenes, beta-, 1000mg/kg vegetable 160a(i), carotenoids 50mg/kg 161 a(iii),e,f 141(i),(ii) Chlorophylls And 100mg/kg 62 Chlorophyllins, Copper Complexes 385,386 Ethylene Diamine 250mg/kg 21 Tetra Acetates 163(ii) Grape Skin 100mg/kg 179 & Extract 181 214,218 hydroxybenzoates 1000mg/kg 27 , para961 Neotame 33mg/kg 161 338; 339(i)- Phosphates 2200mg/kg 33 & (iii);340(i) 76 (iii); 341(i)(iii);342(i), (ii); 343(i)(iii);450(i)(iii),(v)-(vii); 451(i),(ii); 452(i)(v);542 900a Polydimethylsilox 10mg/kg ane 954(i)-(iv) Saccharins 160mg/kg 161 200-203 Sorbates 1000mg/kg 42 960 Steviol 330mg/kg 26 Glycosides Page | 225 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA 955 Sucralose (Trichlorogalactosu crose) Sulphites (4) Catatan 400mg/kg 161 & 169 220-225, 500mg/kg 44 227, 228, &138 539 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 260 Tea - (i) 14.0 Beverages, excluding dairy products (ii) 14.1 Non-alcoholic ("soft") beverages (iii) 14.1.5 Coffee,coffee substitutes,tea,herbal infusions,and other hot cereal and grain beverages,excluding cocoa 14.0 Beverages, excluding dairy products List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 14.1 Non-alcoholic ("soft") beverages List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 14.1.5 Coffee,coffee substitutes,tea,herbal infusions,and other hot cereal and grain beverages,excluding cocoa INS Additive Max. Level Notes 950 Acesulfame 600mg/kg 160, Potassium 161 & 188 260 Acetic acid,glacial GMP 160 300 Ascorbic acid,LGMP 160 951 aspartame 600mg/kg 160 & 161 901 Beeswax GMP 108 210-213 Benzoates 1000mg/kg 13 170(i) Calcium carbonate GMP 160 327 Calcium lactate GMP 160 902 Candelilla wax GMP 108 150c caramel III 10000 160 & ammonia mg/kg 7 caramel 150d Caramel IV-sulfite 10000 7& ammonia caramel mg/kg 127 903 Carnauba wax 200mg/kg 108 330 Citric Acid GMP 160 472e Diacetyltartaric And 500mg/kg 142 Fatty Acid Esters Of Glycerol 242 Dimethyl 250mg/kg 18 Dicarbonate 385,386 Ethylene Diamine 35mg/kg 21 Tetra Acetates 297 Fumaric Acid GMP 160 214,218 Hydroxybenzoates, 450mg/kg 27 & Para160 504(i) Magnesium GMP 160 Carbonate 528 Magnesium GMP 160 Hydroxide 504(ii) Magnesium GMP 160 Hydroxide Page | 226 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA (4) Catatan 504(ii)Carbonate 296 961 338; 339(i)(iii);340(i)(iii); 341(i)(iii); 342(i),(ii); 343(i)-(iii); 450(i)iii),(v)-(vii); 451(i),(ii); 452(i)-(v); 542 501(i) 332(i) 954(i)(iv) 904 262(i) 500(i) 331(i) 262 263 263A 264 - Particular labelling requiremen t of tea - 160 160 33 & 160 Potassium Carbonate Potassium Dihydrogen Citrate Saccharins GMP 160 GMP 160 200mg/kg 160 GMP GMP GMP GMP 108 160 160 160 GMP GMP GMP 160 160 160 325 200-203 GMP 500mg/kg 960 Steviol Glycosides 200mg/kg 955 Sucralose (Trichlorogalactosuc rose) Sucroglycerides Tripotassium citrate Trisodium citrate 300mg/kg 160 42 & 160 26 & 160 160 & 161 474 332(ii) 331(iii) Tea dust tea fanning or tea sfting Tea extract, instant tea or solube tea Scented tea Tea mix GMP 50mg/kg 300mg/kg Shellac, Bleached Sodium Acetate Sodium Carbonate Sodium Dihydrogen Citrate Sodium Dl-Malate Sodium Fumarates Sodium Hydrogen 500(ii) Carbonate Sodium Lactate Sorbates 350(ii) 365 500(ii) 261 Malic Acid Neotame Phosphates 1000mg/kg GMP GMP 176 160 160 Refer Regulation 260 Refer Regulation 260 Refer Regulation 260 Refer Regulation 260 - Page | 227 (1) Food Reg. 1985 Reg. Title 265 Coffee bean 266 Coffee or ground or coffee powder 267 Instant coffee or soluble coffee 267A Decaffeinated (2) Codex Standard (3) Codex GSFA Refer Regulation 260 - Refer Regulation 260 Refer Regulation 260 Refer Regulation 260 coffee 268 269 269A 270 271 272 273 274 275 276 Coffee essence or liquid coffee extract Coffee mixture Premix coffee Chicory Coffee and chicory Instant coffee and chicory or soluble coffee and chicory extract soluble coffee Coffee and chicory essence or liquid coffee and chicory extract Cocoa bean Cocoa nib or cracked cocoa Cocoa paste, cocoa slab or cocoa liquor (4) Catatan Refer Regulation 260 - Refer Regulation 260 Refer Regulation 260 Refer Regulation 260 - Refer Regulation 260 Refer Regulation 260 Refer Regulation 260 - - - - (i) Standard for Cocoa (cacao) (cocoa/chocolate liquor) and cocoa cake mass - Standard for Cocoa(cacao)mass(cocoa/chocolate liquor) and cocoa cake INS Additive Max. Level Acidity regulators 503(i) Ammonium carbonate 527 Ammonium hydroxide 503(ii) Ammonium hydrogen carbonate 170(i) Calcium carbonate 330 Citric acid 504(i) Magnesium Page | 228 (1) (2) Codex Standard Food Reg. 1985 Reg. Title 526 338 carbonate Magnesium hydroxide Magnesium oxide Potassium carbonate Potassium hydroxide Potassium hydrogen carbonate Sodium carbonate Sodium hydroxide Sodium hydrogen carbonate Calcium hydroxide Orthophosphoric acid 334 L-Tartaric acid 528 530 501(i) 525 501(ii) 500(i) 524 500(ii) Emulsifiers 471 Mono- and diglycerides of edible fatty acids 322 Lecithin 442 Ammonium salts of phosphatidic acids 476 Polyglycerol esters of interesterified ricinoleic acid Flavouring Agents Natural and artificial flavours, except those which reproduce the flavour of chocolate or milk Vanillin Ethyl vanillin 277 Cocoa butter (3) Codex GSFA (4) Catatan Limited by GMP 2.5 g/kg expressed as P2 05 in finished cocoa and chocolate products 5 g/kg in finished cocoa and chocolate products Limited by GMP 10 g/kg in finished cocoa or chocolate products 5 g/kg in finished cocoa or chocolate products Limited by GMP (i) Standard for Cocoa butters - Standard for Cocoa butter Additive Max. Level Processing Aid Hexane (62ºC - 82ºC) 1 mg/kg, excluding press cocoa butter 278 Cocoa or coca powder or soluble cocoa (i) Standard For Cocoa Powders (Cocoas) And Dry Mixtures Of Cocoa And Sugars - Standard for Cocoa powders (cocoas) and dry mixtures of cocoa and sugars INS Additive Max. Level Acidity regulators 170(i) Calcium carbonate Limited by GMP 330 Citric acid Page | 229 (1) (2) Codex Standard Food Reg. 1985 Reg. Title 334 Tartaric acid – L(+) 338 Orthophosphoric acid 500(i) Sodium carbonate 500(ii) Sodium hydrogen carbonate Potassium carbonate 501(i) 501(ii) 503(i) 503(ii) Potassium hydrogen carbonate Ammonium carbonate 504(i) Ammonium hydrogen carbonate Magnesium carbonate 524 Sodium hydroxide 525 Potassium hydroxide 526 Calcium hydroxide 527 Ammonium hydroxide 528 Magnesium hydroxide 530 Magnesium Oxide Emulsifiers 471 Mono- and diglycerides of edible fatty acids 322 Lecithin 476 Polyglycerol esters of interesterified recinoleic acid 442 473 491 492 493 494 495 Ammonium salts of phosphatidic acids Edible sucrose esters of fatty acids Sorbitan Monostearate Sorbitan Tristearate Sorbitan Monolaurate Sorbitan Monooleate Sorbitan Monopalmitate (3) Codex GSFA (4) Catatan 5 000 mg/kg (on the cocoa fraction of the finished product) 2500 mg/kg, expressed as P2 O5 , (on the cocoa fraction of the finished product) Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP Limited by GMP 5 000 mg/kg (on the finished product/final cocoa product) 10 000 mg/kg * 10000mg/kg 2000 mg/kg (in combination) Page | 230 (1) (2) Codex Standard Food Reg. 1985 Reg. Title 477 Propylene Glycol Esters Of Fatty Acids 475 Polyglycerol Esters Of Fatty Acids Stabilizers 400 Alginic Acid 407 Carrageenan and its Na, K, NH4 salts (includes furcellaran) 410 Carob Bean Gum, 413 Tragacanth Gum 414 Gum Arabic, (Acacia Gum) 415 Xanthan Gum 416 Karaya Gum 417 Tara Gum 460 Cellulose 412 Guar Gum 418 Gellan Gum 466 Sodium Carboxymethyl Cellulose Flavouring agents Natural and artificial flavours, except those which reproduce the flavor of chocolate or milk Vanillin Ethyl vanillin Anti-caking agents 552 Calcium silicate 553(i) Magnesium silicate 553(ii) Magnesium trisilicate 553(iii) Talc 551 Silicon dioxide, amorphous 341(iii) Tricalcium phosphate Bulking agent 1200 Polydextroses Sweeteners 953 Isomalt (Isomaltitol) 966 Lactitol 421 Mannitol 965 Maltitols 420 Sorbitols 967 Xylitol 950 Acesulfame Potassium 951 Aspartame 955 Sucralose 954 Saccharins 957 Thaumatin Thickener Modified Starches 1400 Dextrins, roasted starch 1401 Acid-treated starch 1402 Alkaline treated starch (3) Codex GSFA (4) Catatan 5 000 mg/kg 5 000 mg/kg Limited by GMP Limited by GMP Limited by GMP Limited by GMP 10 000 mg/kg Limited by GMP Limited by GMP 350 mg/kg 3 000 mg/kg 580 mg/kg 100 mg/kg (residue limit) Limited by GMP Limited by GMP Page | 231 (1) (2) Codex Standard Food Reg. 1985 Reg. Title 1403 1404 1405 279 Chocolate (3) Codex GSFA (4) Catatan Bleached starch Oxidized starch Starches, enzymetreated (i) Standard For Chocolate And Chocolate Products - Standard for Chocolate and chocolate products Other additives from the GSFA approved list may be used, subject to the authority having jurisdiction in accordance with applicable legislation. Alkalizing and neutralizing agents carried over as a result of processing cocoa materials in proportion to the maximum quantity as provided for. INS Additive Acidity regulators 503(i) Ammonium carbonate 527 Ammonium hydroxide 503(ii) Ammonium hydrogen carbonate 170(i) Calcium carbonate 330 Citric acid 504(i) Magnesium carbonate 528 Magnesium hydroxide 530 Magnesium oxide 501(i) Potassium carbonate 525 Potassium hydroxide 501(ii) Potassium hydrogen carbonate 500(i) Sodium carbonate 524 Sodium hydroxide 500(ii) Sodium hydrogen carbonate 526 Calcium hydroxide 338 Orthophosphoric acid 334 322 422 442 476 Limited by GMP 2.5 g/kg expressed as P205, in finished cocoa and chocolate products 5 g/kg in finished cocoa and chocolate products L-Tartaric acid Emulsifiers INS Additive 471 Max. Level Mono- and diglycerides of fatty acids Lecithins Glycerol Ammonium salts of phosphatidic acids Polyglycerol esters Max. Level Products GMP 10 g/kg 5 g/kg 15 g/kg in comb inatio n Products described under 2.1 and 2.2 Page | 232 (1) (2) Codex Standard Food Reg. 1985 Reg. Title 491 492 435 interesterified recinoleic acid Sorbitan monostearate Sorbitan tristearate Polyoxyethylen e (20) sorbitan monostearate Flavouring agents Natural flavours as defined in the Codex Alimentarius, and their synthetic equivalents, except those which would imitate natural chocolate or milk flavours Vanillin Ethyl vanillin combination Sweeteners 950 Acesulfame K 951 Aspartame 952 Cyclamic acid and its Na and Ca salts 954 Saccharin and its Na and Ca salts 957 Thaumatin 420 Sorbitol 421 Mannitol 953 Isomalt 965 Maltitol 966 Lactitol 967 Xylitol Glazing agents 414 Gum Arabic (Acacia gum) 440 Pectin 901 Beeswax, white and yellow 902 Candelilla wax 904 Shellac Antioxidants 304 Ascorbyl palmitate 319 Tertiary butylhydroqui none 320 Butylated hydroxyanisole 321 Butylated hydroxytoluen e (3) Codex GSFA (4) Catatan 10 g/kg 10 g/kg 10 g * GMP Products described under 2.1 and 2.2 1 g/kg in combination 500 mg/kg 2000 mg/kg 500 mg/kg 500 mg/kg Products described under 2.1 and 2.2 GMP GMP Products described under 2.1 and 2.2 200 mg/kg 200 mg/kg singly or in combination Products described under 2.1.7.1 calculated on a fat content basis Page | 233 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA (4) Catatan 310 Propylgallate 307 α-Tocopherol 750 mg/kg Colours(for decorations purpose only) Products 175 Gold GMP described 174 Silver GMP under 2.1 and 2.2 Bulking agents 1200 Polydextrose A and N Processing aids Hexane (6 ºC - 82ºC) GMP Products described under 2.1 and 2.2 1 mg/kg Calculate d on a fat content basis * = Temporarily endorsed 280 282 White chocolate Milk chocolate Milk shake 283 Salt 281 Refer Regulation 279 - Refer Regulation 279 - - List of additives in Table 3 of GSFA (Rujuk Lampiran 3) (i) Standard for food Grade Salt Standard for food Grade Salt 12.1.1 Salt INS Additive Max. Level 170(i) Calcium GMP Carbonate 552 Calcium GMP Silicate 535, 536, Ferrocyanides 14 mg/kg 538 504(i) Magnesium GMP Carbonate 530 Magnesium GMP Oxide 553(i) Magnesium GMP Silicate, Synthetic 338; Phosphates 8800 339(i)-(iii); mg/kg 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii); 451(i),(ii); 452(i)-(v); 542 432-436 Polysorbates 10 mg/kg 470(i) Salts Of GMP Myristic, Palmitic And Stearic Acids With - Notes 24 & 107 33 71 Page | 234 (1) (2) Codex Standard Food Reg. 1985 Reg. Title 551 554 284 285 286 Table salt Iodised table salt or lodised salt Spice Ammonia, Calcium, Potassium And Sodium Silicon Dioxide, Amorphous Sodium Aluminosilicate (3) Codex GSFA (4) Catatan GMP 1000 mg/kg 6& 254 Refer Regulation 283 Refer Regulation 283 - - (i) 12.0 Salts, spices, soups, sauces, salads, protein products (ii) 12.2 Herbs, spices, seasonings, and condiments (e.g. seasoning for instant noodles) (iii) 12.2.1 Herbs and spices 12.0 Salts, spices, soups, sauces, salads, protein products List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 12.2 Herbs, spices, seasonings, and condiments (e.g. seasoning for instant noodles) INS Additive Max. Level Notes 950 Acesulfame 2000 mg/kg 161 & Potassium 188 304,305 Ascorbyl Esters 500 mg/kg 10 320 Butylated 200 mg/kg 15 & Hydroxyanisole 130 321 Butylated 200 mg/kg 15 & Hydroxytoluene 130 150d Caramel IV 10000 mg/kg Sulfite Ammonia Caramel 385,386 Ethylene Diamine 70 mg/kg 21 Tetra Acetates 961 Neotame 32 mg/kg 161 310 Propyl Gallate 200 mg/kg 15 & 130 200-203 Sorbates 1000 mg/kg 42 319 Tertiary 200 mg/kg 15 & Butylhydroquinone 130 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) INS 432-436 955 220-225, 227, 228, 539 287 287A Aniseed Aniseed powder - 12.2.1 Herbs and spices Additive Max. Level Polysorbates 2000mg/kg Sucralose 400mg/kg (Trichlorogalactos ucrose) Sulfites 150mg/kg Notes 161 44 Refer Regulation 286 Refer Regulation 286 Page | 235 (1) (2) Codex Standard (3) Codex GSFA - Refer Regulation 286 - Refer Regulation 286 - Refer Regulation 286 Cardamom seed Cardamom powder Cardamom amomum Cardamom amomum seed Cardamom ammomum powder Celery seed Chili - Refer Regulation 286 - Refer Regulation 286 - Refer Regulation 286 Food Reg. 1985 Reg. Title 288 Caraway seed 289 Caraway powder 290 Cardamon 291 292 293 294 295 Refer Regulation 286 - Refer Regulation 286 - Refer Regulation 286 - Refer Regulation 286 - Refer Regulation 286 299 Chilli powder Chilli slurry - Refer Regulation 286 300 Cinnamon - Refer Regulation 286 301 Cinnamon powder Cloves - Refer Regulation 286 - Refer Regulation 286 Cloves powder Coriander - Refer Regulation 286 - Refer Regulation 286 Coriander powder Cumin - Refer Regulation 286 - Refer Regulation 286 - Refer Regulation 286 - Refer Regulation 286 - Refer Regulation 286 310 Cumin powder Cumin black Cumin black powder Dill seed - Refer Regulation 286 311 Fennel - Refer Regulation 286 312 Fennel powder Fenugreek - Refer Regulation 286 - Refer Regulation 286 Fenugreek powder - Refer Regulation 286 296 297 298 302 303 304 305 306 307 308 309 313 314 (4) Catatan Page | 236 (1) (2) Codex Standard (3) Codex GSFA - Refer Regulation 286 Ginger powder Mace - Refer Regulation 286 - Refer Regulation 286 Mace powder Mustard seed oil Mustard powder Nutmeg - Refer Regulation 286 - Refer Regulation 286 - Refer Regulation 286 - Refer Regulation 286 - Refer Regulation 286 - Refer Regulation 286 - Refer Regulation 286 - Refer Regulation 286 - Refer Regulation 286 - Refer Regulation 286 328 Nutmeg powder Black paper Black pepper powder White pepper White pepper powder Mixed pepper powder Pimento - Refer Regulation 286 329 Saffron - Refer Regulation 286 330 Star anise - Refer Regulation 286 331 Turmeric - Refer Regulation 286 332 Turmeric powder Blended turmeric powder Mixed spice Curry powder Vinegar - Refer Regulation 286 - Refer Regulation 286 - Refer Regulation 286 - Refer Regulation 286 - (i) 12.0 Salts, spices, soups, sauces, salads, protein products (ii) 12.3 Vinegars Food Reg. 1985 Reg. Title 315 Ginger 316 317 318 319 320 321 322 323 324 325 326 327 332A 333 333A 334 (4) Catatan 12.0 Salts, spices, soups, sauces, salads, protein products List of additives in Table 3 of GSFA (Rujuk Lampiran 3) INS 950 951 12.3 Vinegars Additive Max. Level Acesulfame 2000mg/kg Potassium aspartame 3000mg/kg Notes 161 & 188 161 & 191 Page | 237 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA (4) Catatan 210-213 150c benzoates 1000mg/kg 13 Caramel III1000mg/kg 78 ammonia caramel 150d Caramel IV-sulfite 50000 ammonia caramel mg/kg 214,218 hydroxybenzoates 100mg/kg 27 , para961 Neotame 12mg/kg 161 1201 polyvinylpyrrolidone 40mg/kg 954(i)-(iv) saccharins 300mg/kg 955 Sucralose 1500mg/kg 161 (Trichlorogalactos ucrose) 220-225,227, Sulfites 1000mg/kg 44 228,539 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 335 336 337 338 339 340 Distilled vinegar Blended vinegar Artificial vinegar or synthetic vinegar Particular labelling requiremen t of vinegar Sauce Soya sauce or soya bean sauce or kicap - Refer Regulation 334 - Refer Regulation 334 - - - - - (i) (ii) (iii) (iv) 12.0 Salts, spices, soups, sauces, salads, protein products 12.9 Soybean-based seasonings and condiments 12.9.2 Soybean sauce 12.9.2.1 Fermentend soybean sauce 12.0 Salts, spices, soups, sauces, salads, protein products List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 12.9 Soybean-based seasonings and condiments INS Additive Max. Notes Level 338; 339(i)-(iii);340(i)- Phosphates 1200 33 (iii); 341(i)-(iii); 342(i), mg/kg (ii); 343(i)-(iii);450(i)(iii),(v)-(vii);451(i),(ii); 452(i)-(v);542 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 12.9.2 Soybean sauce List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 12.9.2.1 Fermentend soybean sauce Additive Max. Level Caramel III20000 ammonia caramel mg/kg 150d Caramel IV-sulfite 60000 ammonia caramel mg/kg 954(i)-(iv) Saccharins 500mg/kg INS 150c Notes 207 Page | 238 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA (4) Catatan 200-203 Sorbates 1000mg/kg 42 960 Steviol glycosides 30mg/kg 26 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 341 Hydrolysed vegetable protein sauce or hydrolysed plant protein sauce - (i) 12.0 Salts, spices, soups, sauces, salads, protein products (ii) 12.6 Sauces and like products (iii) 12.6.4 Cclear sauce (e.g.fish sauce) 12.0 Salts, spices, soups, sauces, salads, protein products List of additives in Table 3 of GSFA (Rujuk Lampiran 3) INS 950 129 951 210-213 133 320 321 161g 150c 150d 120 160a(i), a(iii), e,f 141(i),(ii) 472e 236 314 214,218 132 172(i)-(iii) 338; 339 (i)-(iii); 340 (i)-(iii); 341 (i)-iii); 342 (i),(ii); 343 (i)-(iii); 450 (i)-(iii), (v) (vii); 451(i), (ii); 452(i)(v); 542 124 12.6 Sauces and like products Additive Max. Level Acesulfame 1000 mg/kg Potassium Allura Red AC 300 mg/kg Aspartame 350 mg/kg Benzoates 1000 mg/kg Brilliant Blue FCF 100 mg/kg Butylated 200 mg/kg Hydroxyanisole Butylated 100 mg/kg Hydroxytoluene Canthaxanthin 30 mg/kg Caramel III 50000 Ammonia mg/kg Caramel Caramel IV 30000 Sulfite Ammonia mg/kg Caramel Carmines 500 mg/kg Carotenoids 500 mg/kg Chlorophylls And Chlorophyllins, Copper Complexes Diacetyltartaric And Fatty Acid Esters Of Glycerol Formic Acid Guaiac Resin Hydroxybenzoate s, Para Indigotine (Indigo Carmine) Iron Oxides Phosphates Ponceau 4R (Cochineal Red A) Notes 188 191 13 15 & 130 15 & 130 100 mg/kg 10000 mg/kg 200 mg/kg 600 mg/kg 1000 mg/kg 25 15 27 300 mg/kg 75 mg/kg 2200 mg/kg 33 50 mg/kg Page | 239 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA (4) Catatan 310 Propyl Gallate 200 mg/kg 101(i),(ii) 954(i)-iv) 200-203 Riboflavins Saccharins Sorbates 350 mg/kg 160 mg/kg 1000 mg/kg 955 Sucralose (Trichlorogalacto sucrose) Sucroglycerides 450 mg/kg 42 & 127 127 10000 mg/kg 300 mg/kg 44 474 220225,227, 228,539 110 Sulfites 15 & 130 Sunset Yellow 300 mg/kg FCF 319 Tertiary 200 mg/kg 15 & Butylhydroquinone 130 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 12.6.4 Clear sauce (e.g.fish sauce) INS Additive Max. Level Notes 304,305 Ascorbyl esters 200mg/kg 10 961 Neotame 12mg/kg 432-436 Polysorbates 5000mg/kg 960 Steviol glycosides 350mg/kg 26 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 341A Blended HVP sauce or blended HPP sauce - (i) (ii) (iii) (iv) 12.0 Salts, spices, soups, sauces, salads, protein products 12.9 Soybean-based seasonings and condiments 12.9.2 Soybean sauce 12.9.2.2 Non-fermented soybean sauce 12.0 Salts, spices, soups, sauces, salads, protein products List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 12.9 Soybean-based seasonings and condiments INS Additive Max. Notes Level 338; 339(i)-(iii);340(i)- Phosphates 1200 33 (iii); 341(i)-(iii); 342(i), mg/kg (ii); 343(i)-(iii);450(i)(iii),(v)-(vii);451(i),(ii); 452(i)-(v);542 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 12.9.2 Soybean sauce List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 12.9.2.2 Non-fermented soybean sauces Additive Max. Level Notes Caramel III1500mg/kg ammonia caramel 960 Steviol glycosides 165mg/kg 26 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) INS 150c 342 Chilli sauce - (i) 12.0 Salts, spices, soups, sauces, salads, protein products Page | 240 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA (4) Catatan (ii) 12.6 Sauces and like products (iii) 12.6.2 Non emulsified sauces (e.g. ketchup, cheese sauce, cream sauce, brown gravy) 12.0 Salts, spices, soups, sauces, salads, protein products List of additives in Table 3 of GSFA (Rujuk Lampiran 3) INS 950 129 951 210-213 133 320 321 161g 150c 150d 120 160a(i), a(iii), e,f 141(i),(ii) 472e 236 314 214,218 132 172(i)-(iii) 338; 339 (i)-(iii); 340 (i)-(iii); 341 (i)-iii); 342 (i),(ii); 343 (i)-(iii); 450 (i)-(iii), (v) (vii); 451(i), (ii); 452(i)(v); 542 124 12.6 Sauces and like products Additive Max. Level Acesulfame 1000 mg/kg Potassium Allura Red AC 300 mg/kg Aspartame 350 mg/kg Benzoates 1000 mg/kg Brilliant Blue FCF 100 mg/kg Butylated 200 mg/kg Hydroxyanisole Butylated 100 mg/kg Hydroxytoluene Canthaxanthin 30 mg/kg Caramel III 50000 Ammonia mg/kg Caramel Caramel IV 30000 Sulfite Ammonia mg/kg Caramel Carmines 500 mg/kg Carotenoids 500 mg/kg Chlorophylls And Chlorophyllins, Copper Complexes Diacetyltartaric And Fatty Acid Esters Of Glycerol Formic Acid Guaiac Resin Hydroxybenzoate s, Para Indigotine (Indigo Carmine) Iron Oxides Phosphates Notes 188 191 13 15 & 130 15 & 130 100 mg/kg 10000 mg/kg 200 mg/kg 600 mg/kg 1000 mg/kg 25 15 27 300 mg/kg 75 mg/kg 2200 mg/kg 310 Ponceau 4R (Cochineal Red A) Propyl Gallate 200 mg/kg 101(i),(ii) 954(i)-iv) Riboflavins Saccharins 350 mg/kg 160 mg/kg 33 50 mg/kg 15 & 130 Page | 241 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA (4) Catatan 200-203 Sorbates 1000 mg/kg 955 Sucralose (Trichlorogalacto sucrose) Sucroglycerides 450 mg/kg 42 & 127 127 10000 mg/kg 300 mg/kg 44 474 220225,227, 228,539 110 Sulfites Sunset Yellow 300 mg/kg FCF 319 Tertiary 200 mg/kg 15 & Butylhydroquinone 130 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 12.6.2 Non emulsified sauces(e.g. ketchup,cheese sauce,cream sauce,brown gravy) INS Additive Max. Level Notes 304,305 Ascorbyl esters 500mg/kg 10 160a(ii) Carotenes,beta 2000mg/kg vegetable 385,386 Ethylene diamine 75mg/kg 21 tetra acetates 163(ii) Grape skin extract 300mg/kg 181 243 Lauric arginate 200mg/kg ethyl ester 961 neotame 70mg/kg 432-436 polysorbates 5000mg/kg 960 Steviol glycosides 350mg/kg 26 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 343 344 Tomato sauce or ketchup or tomato catsup Salad dressing - Refer Regulation 342 - (i) 12.0 Salts, spices, soups, sauces, salads, protein products (ii) 12.6 Sauces and like products (iii) 12.6.1 Emulsified sauces(e.g.mayonnaise,salad dressings) 12.0 Salts, spices, soups, sauces, salads, protein products List of additives in Table 3 of GSFA (Rujuk Lampiran 3) INS 950 129 951 210-213 133 320 321 161g 12.6 Sauces and like products Additive Max. Level Acesulfame 1000 mg/kg Potassium Allura Red AC 300 mg/kg Aspartame 350 mg/kg Benzoates 1000 mg/kg Brilliant Blue FCF 100 mg/kg Butylated 200 mg/kg Hydroxyanisole Butylated 100 mg/kg Hydroxytoluene Canthaxanthin 30 mg/kg Notes 188 191 13 15 & 130 15 & 130 Page | 242 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA 150c 150d 120 160a(i), a(iii), e,f 141(i),(ii) 472e 236 314 214,218 132 172(i)-(iii) 338; 339 (i)-(iii); 340 (i)-(iii); 341 (i)-iii); 342 (i),(ii); 343 (i)-(iii); 450 (i)-(iii), (v) (vii); 451(i), (ii); 452(i)(v); 542 124 Caramel III Ammonia Caramel Caramel IV Sulfite Ammonia Caramel Carmines Carotenoids Chlorophylls And Chlorophyllins, Copper Complexes Diacetyltartaric And Fatty Acid Esters Of Glycerol Formic Acid Guaiac Resin Hydroxybenzoate s, Para Indigotine (Indigo Carmine) Iron Oxides Phosphates (4) Catatan 50000 mg/kg 30000 mg/kg 500 mg/kg 500 mg/kg 100 mg/kg 10000 mg/kg 200 mg/kg 600 mg/kg 1000 mg/kg 25 15 27 300 mg/kg 75 mg/kg 2200 mg/kg 33 310 Ponceau 4R (Cochineal Red A) Propyl Gallate 200 mg/kg 101(i),(ii) 954(i)-iv) 200-203 Riboflavins Saccharins Sorbates 350 mg/kg 160 mg/kg 1000 mg/kg 955 Sucralose (Trichlorogalacto sucrose) Sucroglycerides 450 mg/kg 42 & 127 127 10000 mg/kg 300 mg/kg 44 474 220225,227, 228,539 110 Sulfites 50 mg/kg 15 & 130 Sunset Yellow 300 mg/kg FCF 319 Tertiary 200 mg/kg 15 & Butylhydroquinone 130 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 12.6.1 Emulsified sauces(e.g.mayonnaise,salad dressings) INS Additive Max. Level Notes 304,305 Ascorbyl esters 500mg/kg 10 & 15 Page | 243 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA (4) Catatan 160a(ii) Carotenes,beta 2000mg/kg vegetable 385,386 Ethylene diamine 100mg/kg 17 & tetra acetates 161 143 Fast green FCF 100mg/kg 21 163(ii) Grape skin extract 300mg/kg 243 Lauric arginate 200mg/kg 181 ethyl ester 961 Neotame 65mg/kg 432-436 Polysorbates 3000mg/kg 960 Steviol glycosides 350mg/kg 26 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 345 346 Mayonnise Chutney (i) Standard For Mango Chutney Standard for Mango chutney Additive Max. Level Acidifying Agents Citric acid To maintain the pH at a level not above 4.6 if the Acetic acid product is heat pasteurized or limited by GMP if the product is heat sterilized. Preservatives Sodium metabisulfite 100 mg/kg singly or in any combination Potassium expressed as SO2 . metabisulfite Sodium and potassium benzoates 250 mg/kg singly or in any combination Methyl, ethyl and expressed as the acid propyl parahydroxy benzoates Sorbic acid 1000 mg/kg Refer Regulation 344 (i) 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds (ii) 4.1 Fruit (iii) 4.1.2 Processed fruit (iv) 4.1.2.6 Fruit based spreads(e.g chutney) excluding products of Foods Category 4.1.2.5 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 4.1 Fruit List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 4.1.2 Processed fruit INS Additive Max. Level 903 Carnauba wax 400mg/kg List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 4.1.2.6 - Fruit based spreads(e.g chutney) excluding products of foods Category 4.1.2.5 INS Additive Max. Level Notes 950 Acesulfame 1000mg/kg 161 & Potassium 188 951 Aspartame 1000mg/kg 161 & 191 210-213 Benzoates 1000mg/kg 13 133 Brilliant blue FCF 100mg/kg 161 161g Canthaxanthin 15mg/kg 150c Caramel III 500mg/kg Ammonia Caramel 150d Caramel IV-sulfite 500mg/kg ammonia caramel 120 carmines 500mg/kg 160a(ii) carotenes, beta-, 500mg/kg vegetable 160a(i), Carotenoids 500mg/kg a(iii),e,f 141(i),(ii) Chlorophylls And 150mg/kg Chlorophyllins, Page | 244 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA 472e 385,386 143 163(ii) 214,218 132 172(i)-(iii) 961 338; 339(i)(iii);340(i)(iii); 341(i)(iii); 342(i), (ii); 343(i)(iii);450(i) (iii), (v)-(vii); 451(i),(ii); 452(i)-(v); 542 900a Copper Complexes Diacetyltartaric and fatty acid esters of glycerol Ethylene Diamine Tetra Acetates Fast green FCF Grape Skin Extract hydroxybenzoates , paraIndigotine(indigo carmine) Iron oxides Neotame Phosphates (4) Catatan 5000mg/kg 100mg/kg 21 100mg/kg 500mg/kg 1000mg/kg 161 161 & 181 27 300mg/kg 161 500mg/kg 70mg/kg 1100mg/kg 161 33 Polydimethylsilox 10mg/kg ane 124 Ponceau 500mg/kg 161 4R(cochineal red A) 101(i),(ii) Riboflavins 500mg/kg 954(i)-(iv) Saccharins 200mg/kg 161 200-203 sorbates 1000mg/kg 42 960 Steviol 330mg/kg 26 Glycosides 955 Sucralose 400mg/kg 161 (Trichlorogalactosu crose) 110 Sunset yellow 300mg/kg 161 FCF List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 347 Pickle (i) Standard For Pickled Fruits And Vegetables (ii) Standard For Pickled Cucumbers Standard for pickled fruits and vegetables INS Additive Max. Level Acidity regulators 260 Acetic Acid, Glacial 262(i) Sodium Acetate GMP 270 Lactic Acid (L-, D-, and DL-) 296 Malic Acid (D-, L-) 330 Citric acid Antifoaming agents 900(a) Polydimethylsiloxane 10 mg/kg Antioxidants 300 Ascorbic Acid GMP colours (i) 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds (ii) 4.1 Fruit (iii) 4.1.2 Processed fruit (iv) 4.1.2.3 Fruit in vinegar,oil,or brine (v) 4.1.2.10 Fermented fruit products (vi) 4.2 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds (vii) 4.2.2 Processed vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds (viii) 4.2.2.3 Vegetable(including mushrooms and fungi,roots and tubers, pulses and legumes and aloe vera), seaweeds in vinegar,oil,brine or soy sauce Page | 245 (1) (2) Codex Standard Food Reg. 1985 Reg. Title 101(i), (ii) Riboflavins 140 Chlorophylls 141(i), (ii) Chlorophyll, Copper Complexes 150(d) Caramel Colour, Class IV 160(ai), Carotenoids (aii), (aiii), (e), (f) 162 Beet Red 163(ii) Grape Skin Extract (3) Codex GSFA 500 mg/kg GMP 100 mg/kg Calcium Lactate 509 Calcium chloride 500 mg/kg GMP 500 mg/kg Monosodium Glutamate 950 GMP 200-203 Sorbates 1000 mg/kg as sorbic acid 210-213 Benzoates 1000 mg/kg as benzoic acid 220-225, 227, 228, 539 Sulfites 100 mg/kg as residual SO2 451(i) 452(i) Pentasodium Triphosphate Sodium polyphosphate 951 210-213 150c 150d 160a(ii) 160a(i), a(iii),e,f 141(i),(ii) Sequestrants EDTAs 4.1.2 Processed fruit INS Additive Max. Level 903 Carnauba wax 400mg/kg List of additives in Table 3 of GSFA (Rujuk Lampiran 3) INS Preservations 385, 386 4.1 Fruit List of additives in Table 3 of GSFA (Rujuk Lampiran 3) GMP Flavor enhancers 621 4.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 500 mg/kg Firming agents 327 (4) Catatan 250 mg/kg as anhydrous calcium disodium EDTA 2200 mg/kg as phosphorus 472e 385,386 163(ii) Sweeteners 950 Acesulfame Potassium 200 mg/kg 951 Aspartame 200 mg/kg 954 Saccharin 160 mg/kg 955 sucralose 150mg/kg 214,218 961 338; 339(i)(iii);340(i)(iii); 341(i)(iii);342(i), (ii); 343(i)(iii);450(i)(iii),(v)-(vii); 451(i),(ii); 452(i)-(v); 542 4.1.2.3 Fruit in vinegar,oil and brine Additive Max. Level Acesulfame 200mg/kg Potassium Aspartame 300mg/kg Benzoates Caramel III ammonia caramel Caramel IVsulfite ammonia caramel Carotenes, Beta-, Vegetable Carotenoids 1000mg/kg 200mg/kg Chlorophylls And Chlorophyllins, Copper Complexes Diacetyltartaric And Fatty Acid Esters Of Glycerol Ethylene diamine tetra acetates Grape Skin Extract hydroxybenzoat es, paraNeotame Phosphates 100mg/kg Notes 161 & 188 144 & 191 13 7500mg/kg 1000mg/kg 1000mg/kg 62 1000mg/kg 250mg/kg 21 1500mg/kg 161 250mg/kg 27 100mg/kg 2200mg/kg 161 33 Page | 246 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA 900a 954(i)-(iv) 200-203 960 955 Poldimethylsilox ane Saccharins Sorbates Steviol Glycosides Sucralose (Trichlorogalacto sucrose) Sulfites (4) Catatan 10mg/kg 160mg/kg 1000mg/kg 100mg/kg 144 42 26 180mg/kg 144 220-225, 100mg/kg 44 227, 228, 539 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) INS 950 951 210-213 160a(ii) 160a(i),a(iii ),e,f 141(i),(ii) 472e 385,386 163(ii) 214,218 961 338; 339(i)(iii);340(i)(iii); 341(i)(iii); 342(i), (ii); 343(i) (iii);450(i)(iii),(v)-(vii); 451(i),(ii); 452(i)(v);54 2 900a 101(i),(ii) 954(i)-(iv) 200-203 960 955 4.1.2.10 Fermented fruit products Additive Max. Level Acesulfame 350mg/kg Potassium Aspartame 1000mg/kg Benzoates Carotenes, beta-, Vegetable Carotenoids 1000mg/kg 200mg/kg Chlorophylls And Chlorophyllins, Copper Complexes Diacetyltartaric and fatty acid esters of glycerol Ethylene Diamine Tetra Acetates Grape Skin Extract hydroxybenzoates , paraNeotame Phosphates 100mg/kg Polydimethylsilox ane Riboflavins Saccharins Sorbates Steviol Glycosides Sucralose (Trichlorogalactos ucrose) Notes 161 & 188 161 & 191 13 500mg/kg 62 2500mg/kg 250mg/kg 21 500mg/kg 800mg/kg 161 & 181 27 65mg/kg 2200mg/kg 161 33 10mg/kg 500mg/kg 160mg/kg 1000mg/kg 115mg/kg 161 42 26 150mg/kg 161 Page | 247 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA (4) Catatan 220-225, Sulfites 100mg/kg 44 227, 228,539 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 4.2 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 348 General Standard for soft drink - - 349 Syrup - (i) 14.0 Beverages, excluding dairy products (ii) 14.1 Non-alcoholic ("soft") beverages (iii) 14.1.4 Water-based flavoured drinks, including “sport,” “energy,” or “electrolyte” drinks and particulated drinks (iv) 14.1.4.3 Concentrates(liquid or solid)water-based flavoured drinks 14.0 Beverages, excluding dairy products List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 14.1 Non-alcoholic ("soft") beverages List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 14.1.4 Water-based flavoured drinks, including “sport,” “energy,” or “electrolyte” drinks and particulated drinks INS Additive Max. Level Notes 950 Acesulfame 600 mg/kg 161 & Potassium 188 956 Alitame 40 mg/kg 161 129 Allura Red AC 300 mg/kg 127 & 161 304,305 Ascorbyl Esters 1000 mg/kg 10 & 15 951 Aspartame 600 mg/kg 161 & 191 901 Beeswax 200 mg/kg 131 210-213 Benzoates 600 mg/kg 13, 123 & 301 133 Brilliant Blue FCF 100 mg/kg 902 Candelilla Wax 200 mg/kg 131 150c Caramel III 5000 mg/kg 9 Ammonia Caramel 150d Caramel IV 50000 Sulfite Ammonia mg/kg Caramel 120 Carmines 100 mg/kg 178 903 Carnauba Wax 200 mg/kg 131 160a(ii) Carotenes, Beta-, 2000 mg/kg Vegetable 160a(i), Carotenoids 100 mg/kg a(iii), e,f 141(i),(ii) Chlorophylls And 300 mg/kg Chlorophyllins, Page | 248 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA 459 472e 242 385,386 143 236 445(iii) 163(ii) 214,218 132 172(i)-(iii) 384 961 338; 339(i)(iii);340(i)(iii); 341(i)(iii);342(i), (ii); 343(i)(iii);450(i)(iii),(v)-(vii); 451(i),(ii); 452(i)-(v); 542 900a Copper Complexes Cyclodextrin, BetaDiacetyltartaric And Fatty Acid Esters Of Glycerol Dimethyl Dicarbonate Ethylene Diamine Tetra Acetates Fast Green FCF Formic Acid Glycerol Ester Of Wood Rosin Grape Skin Extract Hydroxybenzoate s, ParaIndigotine (Indigo Carmine) Iron Oxides Isopropyl Citrates Neotame Phosphates (4) Catatan 500 mg/kg 5000 mg/kg 250 mg/kg 18 200 mg/kg 21 100 mg/kg 100 mg/kg 150 mg/kg 25 300 mg/kg 181 500 mg/kg 27 100 mg/kg 100 mg/kg 200 mg/kg 33 mg/kg 1000 mg/kg 161 33 999(i),(ii) Polydimethylsilox ane Polyethylene Glycol Polysorbates Ponceau 4R (Cochineal Red A Propyl Gallate Propylene Glycol Esters Of Fatty Acids Quillaia Extracts 101(i),(ii) 200-203 Riboflavins Sorbates 50 mg/kg 500 mg/kg 512 Stannous Chloride Stearyl Citrate Steviol Glycosides Sucralose (Trichlorogalactos ucrose) Sucroglycerides Sucrose Acetate 20 mg/kg 42 & 127 43 500 mg/kg 200 mg/kg 26 1521 432-436 124 310 477 484 960 955 474 444 20 mg/kg 1000 mg/kg 500 mg/kg 50 mg/kg 127 1000 mg/kg 500 mg/kg 15 50 mg/kg 132 & 168 300 mg/kg 127 & 161 200 mg/kg 500 mg/kg 219 Page | 249 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA 220-225, 227,228, 539 110 388, 389 Isobutyrate Sulfites Sunset Yellow FCF Thiodipropionates (4) Catatan 70 mg/kg 44, 127 & 143 100 mg/kg 127 & 161 15 & 46 1000 mg/kg 1505 Triethyl Citrate 200 mg/kg List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 14.1.4.3 Concentrates(liquid or solid)water-based flavoured drinks INS Additive Max. Level Notes 161g Canthaxanthin 5mg/kg 127 381 Ferric Ammonium 10mg/kg 23 Citrate 243 Lauric Arginate 50mg/kg 127 Ethyl Ester 1201 Polyvinylpyrrolido 500mg/kg ne 954(i)-(iv) Saccharins 300mg/kg 127 & 161 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 350 351 352 Fruit syrup,fruit cordial or fruit squash Flavoured syrup or flavoured cordial Fruit juice drink Refer Regulation 349 Refer Regulation 349 (i) 14.0 Beverages, excluding dairy products (ii) 14.1 Non-alcoholic ("soft") beverages (iii) 14.1.4 Water-based flavoured drinks, including “sport,” “energy,” or “electrolyte” drinks and particulated drinks (iv) 14.1.4.2 Non-carbonated water-based flavoured drinks, including punches and ades 14.0 Beverages, excluding dairy products List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 14.1 Non-alcoholic ("soft") beverages List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 14.1.4 Water-based flavoured drinks, including “sport,” “energy,” or “electrolyte” drinks and particulated drinks INS Additive Max. Level Notes 950 Acesulfame 600 mg/kg 161 & Potassium 188 956 Alitame 40 mg/kg 161 129 Allura Red AC 300 mg/kg 127 & 161 304,305 Ascorbyl Esters 1000 mg/kg 10 & 15 951 Aspartame 600 mg/kg 161 & Page | 250 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA (4) Catatan 901 210-213 Beeswax Benzoates 200 mg/kg 600 mg/kg 133 902 150c Brilliant Blue FCF Candelilla Wax Caramel III Ammonia Caramel Caramel IV Sulfite Ammonia Caramel Carmines Carnauba Wax Carotenes, Beta-, Vegetable Carotenoids 100 mg/kg 200 mg/kg 5000 mg/kg Chlorophylls And Chlorophyllins, Copper Complexes Cyclodextrin, BetaDiacetyltartaric And Fatty Acid Esters Of Glycerol Dimethyl Dicarbonate Ethylene Diamine Tetra Acetates Fast Green FCF Formic Acid Glycerol Ester Of Wood Rosin Grape Skin Extract Hydroxybenzoate s, ParaIndigotine (Indigo Carmine) Iron Oxides Isopropyl Citrates Neotame Phosphates 300 mg/kg 150d 120 903 160a(ii) 160a(i), a(iii), e,f 141(i),(ii) 459 472e 242 385,386 143 236 445(iii) 163(ii) 214,218 132 172(i)-(iii) 384 961 338; 339(i)(iii);340(i)(iii); 341(i)(iii);342(i), (ii); 343(i)(iii);450(i)(iii),(v)-(vii); 451(i),(ii); 452(i)-(v); 542 900a 1521 432-436 Polydimethylsilox ane Polyethylene Glycol Polysorbates 191 131 13, 123 & 301 131 9 50000 mg/kg 100 mg/kg 200 mg/kg 2000 mg/kg 178 131 100 mg/kg 500 mg/kg 5000 mg/kg 250 mg/kg 18 200 mg/kg 21 100 mg/kg 100 mg/kg 150 mg/kg 25 300 mg/kg 181 500 mg/kg 27 100 mg/kg 100 mg/kg 200 mg/kg 33 mg/kg 1000 mg/kg 161 33 20 mg/kg 1000 mg/kg 500 mg/kg 127 Page | 251 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA 124 (4) Catatan 999(i),(ii) Ponceau 4R (Cochineal Red A Propyl Gallate Propylene Glycol Esters Of Fatty Acids Quillaia Extracts 101(i),(ii) 200-203 Riboflavins Sorbates 50 mg/kg 500 mg/kg 512 Stannous Chloride Stearyl Citrate Steviol Glycosides Sucralose (Trichlorogalactos ucrose) Sucroglycerides Sucrose Acetate Isobutyrate Sulfites 20 mg/kg 42 & 127 43 500 mg/kg 200 mg/kg 26 310 477 484 960 955 474 444 220-225, 227,228, 539 110 388, 389 Sunset Yellow FCF Thiodipropionates 50 mg/kg 1000 mg/kg 500 mg/kg 15 50 mg/kg 132 & 168 300 mg/kg 127 & 161 200 mg/kg 500 mg/kg 219 70 mg/kg 44, 127 & 143 100 mg/kg 127 & 161 15 & 46 1000 mg/kg 1505 Triethyl Citrate 200 mg/kg List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 14.1.4.2 Non-carbonated water-based flavoured drinks,including punches and ades INS Additive Max. Level Notes 161g Canthaxanthin 5mg/kg 243 Lauric Arginate 50mg/kg Ethyl Ester 954(i)-(iv) Saccharins 300mg/kg 16 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 353 Fruit juice Refer Regulation 352 354 Flavoured drink (i) 14.0 Beverages, excluding dairy products (ii) 14.1 Non-alcoholic ("soft") beverages (iii) 14.1.4 Water-based flavoured drinks, including “sport,” “energy,” or “electrolyte” drinks and particulated drinks (iv) 14.1.4.1 Carbonated water-based flavoured drinks (v) 14.1.4.2 Non-carbonated water-based flavoured drinks,including punches and ades 14.0 Beverages, excluding dairy products List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 14.1 Non-alcoholic ("soft") beverages List of additives in Table 3 of GSFA (Rujuk Lampiran 3) Page | 252 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA (4) Catatan 14.1.4 Water-based flavoured drinks, including “sport,” “energy,” or “electrolyte” drinks and particulated drinks INS Additive Max. Level Notes 950 Acesulfame 600 mg/kg 161 & Potassium 188 956 Alitame 40 mg/kg 161 129 Allura Red AC 300 mg/kg 127 & 161 304,305 Ascorbyl Esters 1000 mg/kg 10 & 15 951 Aspartame 600 mg/kg 161 & 191 901 Beeswax 200 mg/kg 131 210-213 Benzoates 600 mg/kg 13, 123 & 301 133 Brilliant Blue FCF 100 mg/kg 902 Candelilla Wax 200 mg/kg 131 150c Caramel III 5000 mg/kg 9 Ammonia Caramel 150d Caramel IV 50000 Sulfite Ammonia mg/kg Caramel 120 Carmines 100 mg/kg 178 903 Carnauba Wax 200 mg/kg 131 160a(ii) Carotenes, Beta-, 2000 mg/kg Vegetable 160a(i), Carotenoids 100 mg/kg a(iii), e,f 141(i),(ii) Chlorophylls And 300 mg/kg Chlorophyllins, Copper Complexes 459 Cyclodextrin, 500 mg/kg Beta472e Diacetyltartaric 5000 mg/kg And Fatty Acid Esters Of Glycerol 242 Dimethyl 250 mg/kg 18 Dicarbonate 385,386 Ethylene Diamine 200 mg/kg 21 Tetra Acetates 143 Fast Green FCF 100 mg/kg 236 Formic Acid 100 mg/kg 25 445(iii) Glycerol Ester Of 150 mg/kg Wood Rosin 163(ii) Grape Skin 300 mg/kg 181 Extract 214,218 Hydroxybenzoate 500 mg/kg 27 s, Para132 Indigotine (Indigo 100 mg/kg Carmine) 172(i)-(iii) Iron Oxides 100 mg/kg 384 Isopropyl Citrates 200 mg/kg 961 Neotame 33 mg/kg 161 338; 339(i)- Phosphates 1000 mg/kg 33 (iii);340(i)(iii); 341(i)(iii);342(i), (ii); 343(i)- Page | 253 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA (iii);450(i)(iii),(v)-(vii); 451(i),(ii); 452(i)-(v); 542 900a (4) Catatan 999(i),(ii) Polydimethylsilox ane Polyethylene Glycol Polysorbates Ponceau 4R (Cochineal Red A Propyl Gallate Propylene Glycol Esters Of Fatty Acids Quillaia Extracts 101(i),(ii) 200-203 Riboflavins Sorbates 50 mg/kg 500 mg/kg 512 Stannous Chloride Stearyl Citrate Steviol Glycosides Sucralose (Trichlorogalactos ucrose) Sucroglycerides Sucrose Acetate Isobutyrate Sulfites 20 mg/kg 42 & 127 43 500 mg/kg 200 mg/kg 26 1521 432-436 124 310 477 484 960 955 474 444 220-225, 227,228, 539 110 388, 389 Sunset Yellow FCF Thiodipropionates 20 mg/kg 1000 mg/kg 500 mg/kg 50 mg/kg 127 1000 mg/kg 500 mg/kg 15 50 mg/kg 132 & 168 300 mg/kg 127 & 161 200 mg/kg 500 mg/kg 219 70 mg/kg 44, 127 & 143 100 mg/kg 127 & 161 15 & 46 1000 mg/kg 1505 Triethyl Citrate 200 mg/kg List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 14.1.4.1 Carbonated water-based flavoured drinks INS Additive Max. Level Notes 161g Canthaxanthin 5mg/kg 243 Lauric Arginate 50mg/kg Ethyl Ester 954(i)-(iv) Saccharins 300mg/kg 161 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 14.1.4.2 Non-carbonated water-based flavoured drinks,including punches and ades INS Additive Max. Level Notes 161g Canthaxanthin 5mg/kg 243 Lauric Arginate 50mg/kg Ethyl Ester 954(i)-(iv) Saccharins 300mg/kg 161 Page | 254 (1) Food Reg. 1985 Reg. Title 355 356 357 Soft drink base or soft drink premix Botanical beverages mix Soya bean milk (2) Codex Standard (3) Codex GSFA (4) Catatan - List of additives in Table 3 of GSFA (Rujuk Lampiran 3) Refer Regulation 349 - Refer Regulation 352 (i) 6.0 Cereals and cereal products derived from cereal grains, roots and tubers, pulses, legumes and pith or soft core of palm tree, excluding bakery wares of food category 07.0 (ii) 6.8 Soybean products (excluding soybean-based seasonings and condiments of food category 12.9) (iii) 6.8.1 Soyabean-based beverages 6.0 Cereals and cereal products derived from cereal grains, roots and tubers, pulses, legumes and pith or soft core of palm tree, excluding bakery wares of food category 07.0 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 6.8 Soybean products (excluding soybean-based seasonings and condiments of food category 12.9) List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 6.8.1 Soyabean-based beverages Additive Max. Level Notes Caramel III1500mg/kg ammonia caramel 120 Carmines 100mg/kg 178 338; 339(i)Phosphates 2200mg/kg 33 (iii);340(i)(iii); 341(i)(iii);342(i), (ii); 343(i)(iii);450(i)(iii),(v)-(vii); 451(i),(ii); 452(i)-(v); 542 101(i),(ii) Riboflavins 50mg/kg 960 Steviol 200mg/kg 26 Glycosides 955 Sucralose 400mg/kg (Trichlorogala ctosucrose) List of additives in Table 3 of GSFA (Rujuk Lampiran 3) INS 150c 358 360 360A 360B Soya bean drink Particular labelling requiremen t of soft drink Natural mineral water Packaged Refer Regulation 357 - - (i) Standard for natural mineral waters- No Food Additive Provision - (i) General Standard for bottled/packaged drinking - Page | 255 (1) Food Reg. 1985 Reg. Title drinking water (2) Codex Standard (3) Codex GSFA (4) Catatan waters (other than Natural mineral water) General Standard for bottled/packaged drinking waters (other than Natural mineral water) Addition of minerals Any addition of minerals to water before packaging must comply with the provisions outlined in the present standard and, where applicable, with the provisions in the GSFA and/or the Codex General Principles for the Addition of Essential Nutrients to Foods (CAC/GL 9-1987). 361 362 General standard for alcoholic beverage Wine - - - (i) 14.0 Beverages, excluding dairy products (ii) 14.2 Alcoholic beverages, including alcohol-free and lowalcoholic counterparts (iii) 14.2.3 Grape wine 14.0 Beverages, excluding dairy products List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 14.2 Alcoholic beverages, including alcohol-free and lowalcoholic counterparts List of additives in Table 3 of GSFA (Rujuk Lampiran 3) INS 242 1105 200-203 220-225, 227, 228, 539 363 Wine cocktail, vermouth or wine aperitif - 14.2.3 Grape wine Additive Max. Level Dimethyl 200mg/kg dicarbonate Lysozyme 500mg/kg Sorbates 200mg/kg Sulfites 350mg/kg Notes 18 42 44 & 103 (i) 14.0 Beverages, excluding dairy products (ii) 14.2 Alcoholic beverages, including alcohol-free and lowalcoholic counterparts (iii) 14.2.7 Aromatized alcoholic beverages(e.g beer,wine and spirituous cooler-type beverages,low alcoholic refreshers) 14.0 Beverages, excluding dairy products List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 14.2 Alcoholic beverages, including alcohol-free and lowalcoholic counterparts List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 14.2.7 Aromatized alcoholic beverages(e.g beer,wine and spirituous cooler-type beverages,low alcoholic refreshers) INS Additive Max. Level Notes 950 Acesulfame 350mg/kg 188 potassium 129 Allura red AC 200mg/kg Page | 256 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA 951 962 210-213 133 161g 150c 150d 120 160a(i) 160a(i), a(iii),e,f 472e 385,386 143 163(ii) 214,218 132 961 900a 432-436 124 101(i),(ii) 954(i)-(iv) 200-203 960 955 474 220-225, 227,228,53 9 110 Aspartame Aspartameacesulfame Salt Benzoates Brilliant blue FCF Canthaxanthin Caramel iii – ammonia Caramel Caramel iv – sulfite Ammonia caramel Carmines Carotenes, beta,Vegetable Carotenoids Diacetyltartaric and Fatty acid esters of Glycerol Ethylene diamine tetra acetates Fast Green FCF Grape Skin Extract Hydroxybenzoate s,paraindigotine (indigo carmine) Neotame Polydimethylsilox ane Polysorbates Ponceau 4R (cochineal red A) Riboflavins Saccharins Sorbates Steviol Glycosides Sucralose (Trichlorogalactosu crose) Sucroglycerides Sulfites (4) Catatan 600mg/kg 350mg/kg 191 113 1000mg/kg 200mg/kg 5mg/kg 50000 mg/kg 13 50000 mg/kg 200mg/kg 600mg/kg 178 200mg/kg 10000 mg/kg 25mg/kg 21 100mg/kg 300mg/kg 181 1000mg/kg 27 & 224 200mg/kg 33mg/kg 10mg/kg 120mg/kg 200mg/kg 100mg/kg 80mg/kg 500mg/kg 200mg/kg 42 & 224 26 700mg/kg 161 5000mg/kg 250mg/kg 44 Sunset yellow 200mg/kg FCF List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 364 Aerated wine - (i) 14.0 Beverages, excluding dairy products (ii) 14.2 Alcoholic beverages, including alcohol-free and lowalcoholic counterparts (iii) 14.2.3 Grape wine (iv) 14.2.3.2 Sparkling and semi-sparkling grape wines – No Food Additive Provision Page | 257 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA (4) Catatan 14.0 Beverages, excluding dairy products List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 14.2 Alcoholic beverages, including alcohol-free and lowalcoholic counterparts List of additives in Table 3 of GSFA (Rujuk Lampiran 3) INS 242 1105 200-203 220-225, 227, 228, 539 365 Dry wine 14.2.3 Grape wine Additive Max. Level Dimethyl 200mg/kg dicarbonate Lysozyme 500mg/kg Sorbates 200mg/kg Sulfites 350mg/kg Notes 18 42 44 & 103 (i) 14.0 Beverages, excluding dairy products (ii) 14.2 Alcoholic beverages, including alcohol-free and lowalcoholic counterparts (iii) 14.2.3 Grape wine (iv) 14.2.3.1 Still grape wine – No Food Additive Provision 14.0 Beverages, excluding dairy products List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 14.2 Alcoholic beverages, including alcohol-free and lowalcoholic counterparts List of additives in Table 3 of GSFA (Rujuk Lampiran 3) INS 242 1105 200-203 220-225, 227, 228, 539 366 Sweet wine 367 Fruit wine 14.2.3 Grape wine Additive Max. Level Dimethyl 200mg/kg dicarbonate Lysozyme 500mg/kg Sorbates 200mg/kg Sulfites 350mg/kg Notes 18 42 44 & 103 Refer Regulation 365 - (i) 14.0 Beverages, excluding dairy products (ii) 14.2 Alcoholic beverages, including alcohol-free and lowalcoholic counterparts (iii) 14.2.2 Cider and perry (iv) 14.2.4 Wines (other than grape) 14.0 Beverages, excluding dairy products List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 14.2 Alcoholic beverages, including alcohol-free and lowalcoholic counterparts List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 14.2.2 Cider and perry Page | 258 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA (4) Catatan INS 129 210-213 Additive Allura red AC Benzoates Max. Level 200mg/kg 1000mg/kg 133 150c Brilliant blue FCF Caramel III – ammonia Caramel Caramel IV – sulfite Ammonia caramel Carmines Carotenes, beta-, Vegetable Carotenoids 200mg/kg 1000mg/kg Diacetyltartaric and Fatty acid esters of Glycerol Dimethyl dicarbonate Grape Skin Extract Hydroxybenzoate s,paraindigotine (indigo carmine) Lysozyme Phospates 5000mg/kg Polydimethylsilox ane Polyvinylpyrrolido ne Riboflavins Sorbates Sulfites 10mg/kg 150d 120 160a(i) 160a(i), a(iii),e,f 472e 242 163(ii) 214,218 132 1105 338; 339(i)(iii);340(i)(iii); 341(i)(iii); 342(i),(ii);3 43(i)(iii);450(i)(iii),(v)-(vii); 451(i),(ii); 452(i)(v);542 900a 1201 Notes 13 & 124 1000mg/kg 200mg/kg 600mg/kg 200mg/kg 250mg/kg 18 300mg/kg 181 200mg/kg 27 200mg/kg 500mg/kg 880mg/kg 33 2mg/kg 36 101(i),(ii) 300mg/kg 200-203 500mg/kg 42 220200mg/kg 44 225,227, 228,539 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) INS 129 210-213 133 150c 14.2.4 Wines (other than grape) Additive Max. Level Allura red AC 200mg/kg Benzoates 1000/mgkg Brilliant blue FCF 200mg/kg Caramel III – 1000mg/kg ammonia Caramel Notes 13 Page | 259 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA 150d 120 160a(ii) 160a(i), a(iii),e,f 472e 242 163(ii) 214,218 132 101(i),(ii) 200-203 220-225, 227, 228, 539 (4) Catatan Caramel IV – sulfite Ammonia caramel Carmines Carotenes, beta-, Vegetable Carotenoids 1000mg/kg Diacetyltartaric and fatty acid esters of glycerol Dimethyl dicarbonate Grape Skin Extract Hydroxybenzoates ,paraindigotine (indigo carmine) Riboflavins Sorbates Sulfites 5000mg/kg 200mg/kg 600mg/kg 200mg/kg 250mg/kg 18 300mg/kg 181 200mg/kg 27 200mg/kg 300mg/kg 500mg/kg 200mg/kg 42 44 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 368 Apple wine (i) 14.0 Beverages, excluding dairy products (ii) 14.2 Alcoholic beverages, including alcohol-free and lowalcoholic counterparts (iii) 14.2.4 Wines (other than grape) 14.0 Beverages, excluding dairy products List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 14.2 Alcoholic beverages, including alcohol-free and lowalcoholic counterparts List of additives in Table 3 of GSFA (Rujuk Lampiran 3) INS 129 210-213 133 150c 150d 120 160a(ii) 160a(i), a(iii),e,f 472e 14.2.4 Wines (other than grape) Additive Max. Level Allura red AC 200mg/kg Benzoates 1000/mgkg Brilliant blue FCF 200mg/kg Caramel III – 1000mg/kg ammonia Caramel Caramel IV – 1000mg/kg sulfite Ammonia caramel Carmines 200mg/kg Carotenes, beta-, 600mg/kg Vegetable Carotenoids 200mg/kg Diacetyltartaric and fatty acid esters of glycerol Notes 13 5000mg/kg Page | 260 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA 242 163(ii) 214,218 132 Dimethyl dicarbonate Grape Skin Extract Hydroxybenzoates ,paraindigotine (indigo carmine) Riboflavins Sorbates Sulfites (4) Catatan 250mg/kg 18 300mg/kg 181 200mg/kg 27 200mg/kg 101(i),(ii) 300mg/kg 200-203 500mg/kg 42 220-225, 200mg/kg 44 227, 228, 539 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 369 Cider Refer Regulation 368 370 Pear wine Refer Regulation 368 371 Perry Refer Regulation 368 372 Vegetable wine Honey wine or mead Refer Regulation 368 373 - (i) 14.0 Beverages, excluding dairy products (ii) 14.2 Alcoholic beverages, including alcohol-free and lowalcoholic counterparts (iii) 14.2.5 Mead 14.0 Beverages, excluding dairy products List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 14.2 Alcoholic beverages, including alcohol-free and lowalcoholic counterparts List of additives in Table 3 of GSFA (Rujuk Lampiran 3) INS 210-213 150c 150d 242 214,218 338; 339(i)(iii);340(i) (iii); 341(i)(iii);342(i), (ii); 343(i)(iii);450(i)(iii),(v)-(vii); 451(i),(ii); 452(i)-(v); 542 14.2.5 Mead Additive Benzoates Caramel III – ammonia Caramel Caramel IV – sulfite Ammonia caramel Dimethyl dicarbonate Hydroxybenzoate s,paraPhospates Max. Level 1000mg/kg 1000mg/kg Notes 13 1000mg/kg 200mg/kg 18 200mg/kg 27 440mg/kg 33 & 88 Page | 261 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA (4) Catatan 200-203 Sorbates 200mg/kg 42 220Sulfites 200mg/kg 44 225,227, 228, 539 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 374 Beer, lager, ale or stout - (i) 14.0 Beverages, excluding dairy products (ii) 14.2 Alcoholic beverages, including alcohol-free and lowalcoholic counterparts (iii) 14.2.1 Beer and malt beverages 14.0 Beverages, excluding dairy products List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 14.2 Alcoholic beverages, including alcohol-free and lowalcoholic counterparts List of additives in Table 3 of GSFA (Rujuk Lampiran 3) INS 150c 150d 120 160a(i) 385,386 900a 14.2.1 Beer and malt beverages Additive Max. Level Caramel III – 50000 ammonia mg/kg Caramel Caramel IV – 50000 sulfite mg/kg Ammonia caramel Carmines 100mg/kg Carotenes, beta600mg/kg ,Vegetable Ethylene diamine 25mg/kg tetra Acetates Polydimethylsiloxa 10mg/kg ne Polyvinylpyrrolidone 10mg/kg Sulfites 50mg/kg Notes 21 1201 36 220-225, 44 227,228, 539 List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 375 Rice wine - Refer Regulation 368 376 Toddy - (i) 14.0 Beverages, excluding dairy products (ii) 14.2 Alcoholic beverages, including alcohol-free and lowalcoholic counterparts (iii) 14.2.7 Aromatized alcoholic beverages(e.g beer,wine and spirituous cooler-type beverages,low alcoholic refreshers) 14.0 Beverages, excluding dairy products List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 14.2 Alcoholic beverages,including alcohol-free and lowalcoholic counterparts List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 14.2.7 Aromatized alcoholic beverages(e.g beer,wine and spirituous cooler-type beverages,low alcoholic refreshers) INS Additive Max. Level Notes Page | 262 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA 950 129 951 962 210-213 133 161g 150c 150d 120 160a(i) 160a(i), a(iii),e,f 472e 385,386 143 163(ii) 214,218 132 961 900a 432-436 124 101(i),(ii) 954(i)-(iv) 200-203 960 955 474 220-225, 227,228,53 9 110 Acesulfame potassium Allura red AC Aspartame Aspartameacesulfame Salt Benzoates Brilliant blue FCF Canthaxanthin Caramel iii – ammonia Caramel Caramel iv – sulfite Ammonia caramel Carmines Carotenes, beta,Vegetable Carotenoids Diacetyltartaric and Fatty acid esters of Glycerol Ethylene diamine tetra acetates Fast Green FCF Grape Skin Extract Hydroxybenzoate s,paraindigotine (indigo carmine) Neotame Polydimethylsilox ane Polysorbates Ponceau 4R (cochineal red A) Riboflavins Saccharins Sorbates Steviol Glycosides Sucralose (Trichlorogalactosu crose) Sucroglycerides Sulfites (4) Catatan 350mg/kg 188 200mg/kg 600mg/kg 350mg/kg 191 113 1000mg/kg 200mg/kg 5mg/kg 50000 mg/kg 13 50000 mg/kg 200mg/kg 600mg/kg 178 200mg/kg 10000 mg/kg 25mg/kg 21 100mg/kg 300mg/kg 181 1000mg/kg 27 & 224 200mg/kg 33mg/kg 10mg/kg 120mg/kg 200mg/kg 100mg/kg 80mg/kg 500mg/kg 200mg/kg 42 & 224 26 700mg/kg 161 5000mg/kg 250mg/kg 44 Sunset yellow 200mg/kg FCF List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 377 Spirit - (i) 14.0 Beverages, excluding dairy products (ii) 14.2 Alcoholic beverages, including alcohol-free and lowalcoholic counterparts Page | 263 (1) Food Reg. 1985 Reg. Title (2) Codex Standard (3) Codex GSFA (4) Catatan (iii) 14.2.6 Distilled spirituous beverages containing more than 15% alcohol 14.0 Beverages, excluding dairy products List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 14.2 Alcoholic beverages, including alcohol-free and lowalcoholic counterparts List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 14.2.6 Distilled spirituous beverages containing more than 15% alcohol INS Additive Max. Level Notes 129 Allura red AC 300mg/kg 133 Brilliant blue FCF 200mg/kg 161g Canthaxanthin 5mg/kg 150c Caramel III – 50000 ammonia mg/kg Caramel 150d Caramel IV – 50000 sulfite mg/kg Ammonia caramel 120 Carmines 200mg/kg 160a(ii) Carotenes, beta-, 600mg/kg Vegetable 160a(i), Carotenoids 200mg/kg a(iii),e,f 472e Diacetyltartaric 5000mg/kg and Fatty acid esters of Glycerol 385,386 Ethylene diamine 25mg/kg 21 tetra acetates 143 Fast green FCF 100mg/kg 163(ii) Grape skin extract 300mg/kg 181 132 Indigotine (indigo 300mg/kg carmine) 338; 339(i)- Phosohates 440mg/kg 33 & (iii);340(i) 88 (iii); 341(i)(iii); 342(i), (ii); 43(i)(iii);450(i)(iii),(v)-(vii); 451(i), (ii); 452(i)-(v); 542 432-436 Polysorbates 120mg/kg 124 Ponceau 4R 200mg/kg (cochineal red A) 474 Sucroglycerides 5000mg/kg 220Sulfites 200mg/kg 44 225,227, 228,539 110 Sunset yellow 200mg/kg FCF List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 378 Brandy - Refer Regulation 377 Page | 264 (1) Food Reg. 1985 Reg. Title 379 Fruit brandy 380 Rum (2) Codex Standard (3) Codex GSFA - Refer Regulation 377 - Refer Regulation 377 381 Whisky - Refer Regulation 377 382 Vodka - Refer Regulation 377 383 Ginger powder Samsu - Refer Regulation 377 - Refer Regulation 377 Particular labelling requiremen t of spirit Liqueur Shandy - - - Refer Regulation 377 Refer Regulation 376 - (i) Standard For Infant Formula And Formulas For Special Medical Purpose Intended For Infants - 384 385 386 387 388 389 Special purpose food Infant formula (4) Catatan Standard for Infant formula and formulas for special medical purpose intended for infants Only the food additives listed in this Section or in the Codex Advisory List of Mineral Salts and Vitamin Compounds for Use in Foods for Infants and Children (CAC/GL 10-1979) may be present in the foods described in section 2.1 of this Standard, as a result of carry-over from a raw material or other ingredient (including food additive) used to produce the food, subject to the following conditions: a) The amount of the food additive in the raw materials or other ingredients (including food additives) does not exceed the maximum level specified; and b) The food into which the food additive is carried over does not contain the food additive in greater quantity than would be introduced by the use of the raw materials or ingredients under good manufacturing practice, consistent with the provisions on carry-over in the Preamble of the GSFA. The following food additives are acceptable for use in the preparation of infant formula, as described in Section 2.1 of this Standard (in 100 ml of product, ready for consumption prepared following manufacturer’s instructions, unless otherwise indicated): INS Additive Thickeners 412 Guar gum Max. Level 0.1 g in liquid formulas containing hydrolysed protein Page | 265 (1) (2) Codex Standard Food Reg. 1985 Reg. Title 410 1412 1414 1413 1440 407 Carob bean gum (Locust bean gum) Distarch phosphate Acetylated distarch phosphate Phosphated distarch phosphate Hydroxypropyl starch Carrageenan Emulsifiers 322 Lecithin 471 Mono- and diglycerides Acidity regulators 524 Sodium hydroxide 500ii Sodium hydrogen carbonate 500i Sodium carbonate 525 Potassium hydroxide 501ii Potassium hydrog n carbonate 501i Potassium carbonate 526 Calcium hydroxide 270 Lactic acid, L(+)330 Citric acid 331i Sodium dihydrogen citrate Trisodium citrate 331iii 332 Potassium citrate (3) Codex GSFA (4) Catatan 0.1 g in all types of infant formula 0.5 g singly or in combination in soybased infant formula only 2.5 g singly or in combination in hydrolyzed proteinand/or amino acid based infant formula only 0.03 g in regular, milk- and soy- based liquid infant formula only 0.1 g in hydrolyzed protein- and/or amino acid based liquid infant 0.5 g in all types of infant formulae *2 0.4 g in all types of infant formulae *2 0.2 g singly or in combination and within the limits for sodium, potassium and calcium in section 3.1.3(e) in all types of infant formula Limited by GMP in all types of infant formula Limited by GMP in all types of infant formula Limited by GMP in all types of infant formula Limited by GMP in all types of infant formula Limited by GMP in all types of infant formula Antioxidants Page | 266 (1) (2) Codex Standard Food Reg. 1985 Reg. Title 307b 304 Mixed tocopherols concentrate Ascorbyl palmitate (3) Codex GSFA (4) Catatan 1 mg in all types of infant formula singly or in combination 1 mg in all types of infant formula singly or in combination Packaging gases 290 Carbon dioxide GMP 941 Nitrogen *1 Not endorsed by the 39th Session of the CCFA. JECFA evaluation is pending. National authorities may restrict its use until JECFA evaluation has been completed. *2 If more than one of the substances INS 322, 471 are added the maximum level for each of those substances is lowered with the relative part as present of the other substances. 389A Follow up formula (i) Standard For Follow-Up Formula Standard for Follow-up formula Additive Max. Level Thickeners Guar gum 0.1 g Locust bean gum 0.5 g singly or in combination in soyDistarch phosphate based products only Acetylated distarch phosphate Phosphated distarch phosphate Acetylated distarch adipate 2.5 g singly or in combination in hydrolyzed protein and/or amino acidbased products only Carrageenan 0.03 g singly or in combination in milk and soy based products only 0.1 g singly or in combination in hydrolyzed protein and/or amino acid based liquid products only Pectins 1g Emulsifiers Lecithin 0.5 g Mono- and Diglycerides 0.4 g pH-Adjusting agents Sodium hydrogen carbonate Sodium carbonate Sodium citrate Potassium hydrogen carbonate Limited by GMP Potassium carbonate within the limits for Potassium citrate sodium in Section Sodium hydroxide 3.2.6 Potassium hydroxide Page | 267 (1) Food Reg. 1985 Reg. Title (2) Codex Standard Calcium hydroxide L (+) Lactic acid L (+) Lactic acid producing cultures Citric acid Antioxidants Mixed tocopherols concentrate Alpha-Tocopherol L-Ascorbyl palmitate Canned food for infants and children (4) Catatan 3 mg singly or in combination 5 mg singly or in combination, expressed as ascorbic acid (see Section 3.2.6) L-Ascorbic acid and its Na, Ca salts Flavours Natural Fruit Extracts Vanilla extract Ethyl vanillin Vanillin Carry-over principle Section 4.1 of GSFA shall apply. 390 (3) Codex GSFA GMP GMP 5 mg 5 mg (i) Standard For Canned Baby Foods (ii) Standard For Processed Cereal-Based Foods For Infants And Young Children Std for Canned baby foods Additive Max. Level Thickeners Locust bean gum * 0.2 g Guar gum 0.2 g Distarch phosphate Acetylated distarch phosphate 6 g, singly or in Phosphated distarch combination phosphate Hydroxypropyl starch Acetylated distarch adipate Distarch glycerol Acetylated distarch glycerol Non-amidated pectin 1 g in canned fruitbased baby foods only Emulsifiers Lecithin 0.5 g Mono- and diglycerides 0.15 g pH Adjusting Agents Sodium hydrogen Limited by GMP and carbonate within the limit for sodium in Section Sodium carbonate 3.1.3 Potassium hydrogen Limited by GMP carbonate Calcium carbonate Citric acid and sodium salt 0.5 g and within the limit for sodium in Section 3.1.3 Lactic acid, L(+)0.2 g Page | 268 (1) Food Reg. 1985 Reg. Title (2) Codex Standard Acetic acid Antioxidants Mixed tocopherols concentrate alpha-Tocopherol L-Ascorbyl palmitate L-Ascorbic acid and its sodium and potassium salts (3) Codex GSFA (4) Catatan 0.5 g 300 mg/kg fat, singly or in combination 200 mg/kg fat 0.5 g/kg, expressed as ascorbic acid and within the limit for sodium in Section 3.1.3 Flavours Vanilla extract Limited by GMP Ethyl vanillin 7 mg Vanillin 7 mg Carry-over principle Section 4.1 of GSFA shall apply. * Temporarily endorsed. Standard for Processed cereal-based foods for infants and young children Only the food additives listed in this Section or in the Codex Advisory List of Vitamin Compounds for Use in Foods for Infants and Children (CAC/GL 101979) may be present in the foods described in Section 2.1 of this Standard, as a result of carryover from a raw material or other ingredient (including food additive) used to produce the food, subject to the following conditions: a) The amount of the food additive in the raw materials or other ingredients (including food additives) does not exceed the maximum level specified; and b) The food into which the food additive is carried over does not contain the food additive in greater quantity than would be introduced by the use of the raw materials or ingredients under good manufacturing practice, consistent with the provisions on carry-over in the Preamble of the GSFA. The following additives are permitted in the preparation of processed cereal-based foods for infants and young children, as described in Section 2.1 of this Standard (in 100 g of product, ready for consumption prepared following manufacturer’s instructions unless otherwise indicated). INS Additive Emulsifiers 322 Lecithins 471 Mono- and diglycerides 472a Acetic and fatty acid esters of glycerol 472b Lactic and fatty acid esters of glycerol 472c Citric and fatty acid Max. Level 1500 mg 500 mg Singly or in combination Page | 269 (1) Food Reg. 1985 Reg. Title (2) Codex Standard esters of glycerol Acidity Regulators 500 ii Sodium hydrogen carbonate 501 ii Potassium hydrogen carbonate 170 i Calcium carbonate 270 L(+) Lactic acid 330 Citric acid 260 Acetic acid 261 Potassium acetates 262 i Sodium acetate 263 Calcium acetate 296 Malic acid (DL) – L(+)form only 325 Sodium lactate (solution) – L(+)-form only 326 Potassium lactate (solution) – L(+)-form only 327 Calcium lactate – L(+)-form only 331 i Monosodium citrate 331 ii Trisodium citrate 332 i Monopotassium citrate 332 ii Tripotassium citrate 333 Calcium citrate 507 Hydrochloric acid 524 Sodium hydroxide 525 Potassium hydroxide 526 Calcium hydroxide 575 Glucono delta-lactone 334 L(+)-Tartaric acid – L(+)form only 335 i Monosodiumtartrate 335 ii Disodium tartrate 336 i Monopotassium tartrate –L(+)form only 336 ii Dipotassium tartrate – L(+)form only 337 Potassium sodium L(+)tartrate L(+)form only 338 Orthophosphoric acid 339 i Monosodium orthophosphate 339 ii Disodium orthophosphate 339 iii Trisodium orthophosphate 340 i Monopotassium orthophosphate 340 ii Dipotassium orthophosphate 340 iii Tripotassium orthophosphate 341 i Monocalcium (3) Codex GSFA (4) Catatan GMP GMP GMP GMP GMP GMP GMP 500 mg Singly or in combination Tartrates as residue in biscuits and rusks Only for pH adjustment 440 mg Singly or in combination as phosphorous Page | 270 (1) (2) Codex Standard Food Reg. 1985 Reg. Title orthophosphate Dicalcium orthophosphate 341 iii Tricalcium orthophosphate Antioxidants 306 Mixed tocopherols concentrate 307 Alpha-tocopherol (3) Codex GSFA (4) Catatan 341 ii 304 300 301 303 302 L-Ascorbyl palmitate L-Ascorbic acid Sodium ascorbate Potassium ascorbate Calcium ascorbate Raising Agents 503 i Ammonium carbonate 503 ii Ammonium hydrogen carbonate 500 i Sodium carbonate 500 ii Sodium hydrogen carbonate Thickeners 410 Carob bean gum 412 Guar gum 414 Gum arabic 415 Xanthan gum 440 Pectins (Amidated and Non-Amidated) Oxidized starch Monostarch phosphate 1412 Distarch phosphate 1413 Phosphated distarch phosphate 1414 Acetylated distarch phosphate 1422 Acetylated distarch adipate 1420 Starch acetate esterified with acetic anhydride 1450 Starch sodium octenyl succinate 1451 Acetylated oxidized starch Anticaking Agents 551 Silicon dioxide, amorphous Packaging Gases 290 Carbon dioxide 941 Nitrogen 300 mg/kg fat or oil basis, Singly or in combination 200 mg/kg fat 50 mg, expressed as ascorbic acid 20 mg, expressed as ascorbic acid Limited by GMP 1000 mg singly or in combination 2000 mg in gluten-free cereal-based foods 1404 1410 391 Cereal based food for infants and 5000 mg Singly or in combination 200 mg for dry cereals only GMP GMP (i) Standard For Processed Cereal-Based Foods For Infants And Young Children Standard for Processed cereal-based foods for Page | 271 (1) Food Reg. 1985 Reg. Title children (2) Codex Standard (3) Codex GSFA (4) Catatan infants and young children Only the food additives listed in this Section or in the Codex Advisory List of Vitamin Compounds for Use in Foods for Infants and Children (CAC/GL 101979) may be present in the foods described in Section 2.1 of this Standard, as a result of carryover from a raw material or other ingredient (including food additive) used to produce the food, subject to the following conditions: a) The amount of the food additive in the raw materials or other ingredients (including food additives) does not exceed the maximum level specified; and b) The food into which the food additive is carried over does not contain the food additive in greater quantity than would be introduced by the use of the raw materials or ingredients under good manufacturing practice, consistent with the provisions on carry-over in the Preamble of the GSFA. The following additives are permitted in the preparation of processed cereal-based foods for infants and young children, as described in Section 2.1 of this Standard (in 100 g of product, ready for consumption prepared following manufacturer’s instructions unless otherwise indicated). INS Additive Emulsifiers 322 Lecithins 471 Mono- and diglycerides 472a Acetic and fatty acid esters of glycerol 472b Lactic and fatty acid esters of glycerol 472c Citric and fatty acid esters of glycerol Acidity Regulators 500 ii Sodium hydrogen carbonate 501 ii Potassium hydrogen carbonate 170 i Calcium carbonate 270 L(+) Lactic acid 330 Citric acid 260 Acetic acid 261 Potassium acetates 262 i Sodium acetate 263 Calcium acetate 296 Malic acid (DL) – L(+)form only 325 Sodium lactate (solution) – L(+)-form only 326 Potassium lactate (solution) – L(+)-form Max. Level 1500 mg 500 mg Singly or in combination GMP GMP GMP GMP GMP Page | 272 (1) (2) Codex Standard Food Reg. 1985 Reg. Title only 327 Calcium lactate – L(+)-form only 331 i Monosodium citrate 331 ii Trisodium citrate 332 i Monopotassium citrate 332 ii Tripotassium citrate 333 Calcium citrate 507 Hydrochloric acid 524 Sodium hydroxide 525 Potassium hydroxide 526 Calcium hydroxide 575 Glucono delta-lactone 334 L(+)-Tartaric acid – L(+)form only 335 i Monosodiumtartrate 335 ii Disodium tartrate 336 i Monopotassium tartrate –L(+)form only 336 ii Dipotassium tartrate – L(+)form only 337 Potassium sodium L(+)tartrate L(+)form only 338 Orthophosphoric acid 339 i Monosodium orthophosphate 339 ii Disodium orthophosphate 339 iii Trisodium orthophosphate 340 i Monopotassium orthophosphate 340 ii Dipotassium orthophosphate 340 iii Tripotassium orthophosphate 341 i Monocalcium orthophosphate 341 ii Dicalcium orthophosphate 341 iii Tricalcium orthophosphate Antioxidants 306 Mixed tocopherols concentrate 307 Alpha-tocopherol 304 300 301 303 302 L-Ascorbyl palmitate L-Ascorbic acid Sodium ascorbate Potassium ascorbate Calcium ascorbate (3) Codex GSFA (4) Catatan GMP GMP 500 mg Singly or in combination Tartrates as residue in biscuits and rusks Only for pH adjustment 440 mg Singly or in combination as phosphorous 300 mg/kg fat or oil basis, Singly or in combination 200 mg/kg fat 50 mg, expressed as ascorbic acid 20 mg, expressed as ascorbic acid Raising Agents 503 i Ammonium carbonate 503 ii Ammonium hydrogen Page | 273 (1) (2) Codex Standard Food Reg. 1985 Reg. Title carbonate Sodium carbonate Sodium hydrogen carbonate Thickeners 410 Carob bean gum 412 Guar gum 414 Gum arabic 415 Xanthan gum 440 Pectins (Amidated and Non-Amidated) 500 i 500 ii (4) Catatan Limited by GMP 1000 mg singly or in combination 2000 mg in gluten-free cereal-based foods 1404 1410 392 393 Low energy food Formula dietary food Oxidized starch Monostarch phosphate 1412 Distarch phosphate 1413 Phosphated distarch phosphate 1414 Acetylated distarch phosphate 1422 Acetylated distarch adipate 1420 Starch acetate esterified with acetic anhydride 1450 Starch sodium octenyl succinate 1451 Acetylated oxidized starch Anticaking Agents 551 Silicon dioxide, amorphous Packaging Gases 290 Carbon dioxide 941 Nitrogen - (3) Codex GSFA 5000 mg Singly or in combination 200 mg for dry cereals only GMP GMP (i) 13.0 Foodstuffs intended for particular nutritional uses (ii) 13.5 Dietetic foods(e.g supplementary foods for dietary use) excluding products of food categories 13.1-13.4 and 13.6 13.0 Foodstuffs intended for particular nutritional uses List of additives in Table 3 of GSFA (Rujuk Lampiran 3) 13.5 Dietetic foods (e.g supplementary foods for dietary use) excluding products of food categories 13.1-13.4 and 13.6 INS Additive Max. Level Notes 950 Acesulfame 450mg/kg 188 potassium 956 Alitame 300mg/kg 129 Allura red AC 300mg/kg 304,305 Ascorbyl esters 500mg/kg 10 951 Aspartame 1000mg/kg 191 962 Aspartame450mg/kg 113 acesulfame Salt 210-213 Benzoates 2000mg/kg 13 133 Brilliant blue FCF 300mg/kg Page | 274 (1) (2) Codex Standard Food Reg. 1985 Reg. Title (3) Codex GSFA 150c 150d 120 160a(ii) 160a(i), a(iii),e,f 472e 163(ii) 132 961 338; 339(i)(iii);340(i)(iii); 341(i)(iii); 342(i), (ii); 343(i)(iii); 450(i)(iii),(v)-(vii); 451(i),(ii); 452(i)(v);542 900a 124 101(i),(ii) 954(i)-(iv) 200-203 960 (4) Catatan Caramel III ammonia Caramel Caramel IV-sulfite ammonia caramel Carmines Carotenes, beta-, Vegetable Carotenoids 20000mg/k g Diacetyltartaric and Fatty acid esters of Glycerol Grape skin extract Indigotine(indigo carmine) Neotame Phosphates 5000mg/kg Polydimethylsilox ane Ponceau 4R (Cochineal Red A) Riboflavins Saccharins Sorbates Steviol glycosides 50mg/kg 20000mg/k g 300mg/kg 600mg/kg 300mg/kg 250mg/kg 300mg/kg 181 65mg/kg 2200mg/kg 33 300mg/kg 300mg/kg 200mg/kg 1500mg/kg 660mg/kg 42 26 & 198 955 393A 394 394A Special dietary foods with low sodium content including salt substitue Standard for wholesome ice or steam Standard for wholesome ice (i) Standard for special dietary foods with low-sodium content (including salt substitutes) - no Food Additive provisions. Sucralose 400mg/kg (Trichlorogalactos ucrose) 110 Sunset yellow 300mg/kg FCF List of additives in Table 3 of GSFA (Rujuk Lampiran 3) - - - - - Page | 275 (1) Food Reg. 1985 Reg. Title 395 Food not eslsewhere standarddized (2) Codex Standard - (3) Codex GSFA (4) Catatan (i) List of additives in Table 3 of GSFA (Rujuk Lampiran 3) Notes to the General Standard for Food Additives Note 1 Note 2 Note 3 Note 4 Note 5 Note 6 Note 7 Note 8 Note 9 Note 10 Note 11 Note 12 Note 13 Note 14 Note 15 Note 16 Note 17 Note 18 Note 19 Note 20 Note 21 Note 22 Note 23 Note 24 Note 25 Note 26 Note 27 Note 28 Note 29 Note 30 Note 31 Note 32 Note 33 Note 34 Note 35 Note 36 Note 37 Note 38 Note 39 Note 40 Note 41 Note 42 Note 43 Note 44 Note 45 Note 46 Note 47 As adipic acid. On dry ingredient, dry weight, dry mix or concentrate basis. Surface treatment. For decoration, stamping, marking or branding the product. Excluding products conforming to the Standard for Jams, Jellies and Marmalades (CODEX STAN 296-2009). As aluminium. For coffee substitutes only. As bixin. 10 000 mg/kg for use in ready-to-drink coffee products. As ascorbyl stearate. Flour basis. Carryover from flavouring substances. As benzoic acid. For use in hydrolyzed protein liquid formula only. Fat or oil basis. For use in glaze, coatings or decorations for fruit, vegetables, meat or fish. As cyclamic acid. Added level; residue not detected in ready-to-eat food. Used in cocoa fat; use level on ready-to-eat basis. On total amount of stabilizers, thickeners and/or gums. As anhydrous calcium disodium ethylenediaminetetraacetate. For use in smoked fish products only. As iron. As anhydrous sodium ferrocyanide. As formic acid. As steviol equivalents. As para-hydroxybenzoic acid. ADI conversion: if a typical preparation contains 0.025 μg/U, then the ADI of 33 000 U/kg bw becomes: [(33 000 U/kg bw) x (0.025 μg/U) x (1 mg/1 000 μg)] = 0.825 mg/kg bw Reporting basis not specified. As residual NO3 ion. Of the mash used. As residual NO2 ion. As phosphorus. Anhydrous basis. For use in cloudy juices only. Residual level. As weight of nonfat milk solids. Level in creaming mixture. Only when product contains butter or other fats and oils. INS 451i (pentasodium triphosphate) only, to enhance the effectiveness of benzoates and sorbates. Use in breading or batter coatings only. As sorbic acid. As tin. As residual SO2. As tartaric acid. As thiodipropionic acid. On egg yolk weight, dry basis. Page | 276 Note 48 Note 49 Note 50 Note 51 Note 52 Note 53 Note 54 Note 55 Note 56 Note 57 Note 58 Note 59 Note 60 Note 61 Note 62 Note 63 Note 64 Note 65 Note 66 Note 67 Note 68 Note 69 Note 70 Note 71 Note 72 Note 73 Note 74 Note 75 Note 76 Note 77 Note 78 Note 79 Note 80 Note 81 Note 82 Note 83 Note 84 Note 85 Note 86 Note 87 Note 88 Note 89 Note 90 Note 91 Note 92 Note 93 Note 94 Note 95 Note 96 Note 97 Note 98 Note 99 Note 100 Note 101 Note 102 Note 103 Note 104 For olives only. For use on citrus fruits only. For use in fish roe only. For use in herbs only. Excluding chocolate milk. For use in coatings only. For use in cocktail cherries and candied cherries only. Singly or in combination, within the limits for sodium, calcium, and potassium specified in the commodity standard. Provided starch is not present. GMP is 1 part benzoyl peroxide and not more than 6 parts of the subject additive by weight. As calcium. Use as packaging gas. If used as a carbonating agent, the CO2 in the finished wine shall not exceed 39.2 mg/kg. For use in minced fish only. As copper. On amount of dairy ingredients. Level added to dry beans; 200 mg/kg in ready-to-eat food, anhydrous basis. Carryover from nutrient preparations. As formaldehyde. For use in provolone cheese only. Except for use in liquid egg whites at 8 800 mg/kg as phosphorus, and in liquid whole eggs at 14 700 mg/kg as phosphorus. For use in products with no added sugar only. Use as carbonating agent. As the acid. Calcium, potassium and sodium salts only. Ready-to-eat basis. Except whole fish. Excluding liquid whey and whey products used as ingredients in infant formula. Use in milk powder for vending machines only. Use in potatoes only. For special nutritional uses only. 50 000 mg/kg for pickling and balsamic vinegars only. For use on nuts only. Equivalent to 2 mg/dm2 surface application to a maximum depth of 5 mm. Equivalent to 1 mg/dm2 surface application to a maximum depth of 5 mm. For use in shrimp; 6 000 mg/kg for Crangon crangon and Crangon vulgaris. L(+)-form only. For infants over 1 year of age only. Use level in sausage casings; residue in sausage prepared with such casings should not exceed 100 mg/kg. Use in whipped dessert toppings other than cream only. Treatment level. Carryover from the ingredient. For sandwich spreads only. For use in milk-sucrose mixtures used in the finished product. Benzoates and sorbates, singly or in combination. Excluding tomato-based sauces. Except natural wine produced from Vitis vinifera grapes. For use in loganiza (fresh, uncured sausage) only. For use in surimi and fish roe products only. On a dried weight basis of the high intensity sweetener. In the finished product/final cocoa and chocolate products. For dust control. For use in fish fillets and minced fish only. Only for crystalline products and sugar toppings. Use level singly, not to exceed 15 000 mg/kg in combination. For use in fat emulsions for baking purposes only. Except for use in special white wines at 400 mg/kg. Maximum 5 000 mg/kg residue in bread and yeast-leavened bakery products. Page | 277 Note 105 Note 106 Note 107 Note 108 Note 109 Note 110 Note 111 Note 112 Note 113 Note 114 Note 115 Note 116 Note 117 Note 118 Note 119 Note 120 Note 121 Note 122 Note 123 Note 124 Note 125 Note 126 Note 127 Note 128 Note 129 Note 130 Note 131 Note 132 Note 133 Note 134 Note 135 Note 136 Note 137 Note 138 Note 139 Note 140 Note 141 Note 142 Note 143 Note 144 Note 145 Note 146 Note 147 Note 148 Note 149 Except for use in dried gourd strips (Kampyo) at 5 000 mg/kg. Except for use in Dijon mustard at 500 mg/kg. Except for use of sodium ferrocyanide (INS 535) and potassium ferrocyanide (INS 536) in food-grade dendridic salt at 29 mg/kg as anhydrous sodium ferrocyanide. For use on coffee beans only. Use level reported as 25 lbs/1 000 gal x (0.45 kg/lb) x (1 gal/3.75 L) x (1 L/kg) x (10E6 mg/kg) = 3 000 mg/kg. For use in frozen French fried potatoes only. Excluding dried glucose syrup used in the manufacture of sugar confectionery at 150 mg/kg and glucose syrup used in the manufacture of sugar confectionery at 400 mg/kg. For use in grated cheese only. Use level reported as acesulfame potassium equivalents (the reported maximum level can be converted to an aspartame-acesulfame salt basis by dividing by 0.44). Combined use of aspartameacesulfame salt with individual acesulfame potassium or aspartame should not exceed the individual maximum levels for acesulfame potassium or aspartame (the reported maximum level can be converted to aspartame equivalents by dividing by 0.68). Excluding cocoa powder. For use in pineapple juice only. For use in doughs only. Except for use in loganiza (fresh, uncured sausage) at 1 000 mg/kg. Except for use in tocino (fresh, cured sausage) at 1 000 mg/kg. Use level reported as aspartame equivalents (the reported maximum level can be converted to an aspartame-acesulfame salt basis by dividing by 0.64). Combined use of aspartame-acesulfame salt with individual aspartame or acesulfame potassium should not exceed the individual maximum levels for aspartame or acesulfame potassium (the reported maximum level can be converted to acesulfame potassium equivalents by multiplying by 0.68). Except for use in caviar at 2 500 mg/kg. Excluding fermented fish products at 1 000 mg/kg. Subject to national legislation of the importing country. 1 000 mg/kg for beverages with pH greater than 3.5. Only for products containing less than 7% ethanol. For use as a release agent for baking pans in a mixture with vegetable oil. For releasing dough in dividing or baking only. As served to the consumer. INS 334 (tartaric acid) only. For use as an acidity regulator in grape juice. Singly or in combination: butylated hydroxyanisole (INS 320), butylated hydroxytoluene (INS 321), tertiary butylated hydroquinone (INS 319), and propyl gallate (INS 310). As a result of use as a flavour carrier. Except for use at 130 mg/kg (dried basis) in semi-frozen beverages. Any combination of butylated hydroxyanisole (INS 320), butylated hydroxytoluene (INS 321), and propyl gallate (INS 310) at 200 mg/kg, provided that single use limits are not exceeded. Except for use in cereal-based puddings at 500 mg/kg. Except for use in dried apricots at 2000 mg/kg, bleached raisins at 1500 mg/kg, desiccated coconut at 200 mg/kg and coconut from which oil has been partially extracted at 50 mg/kg. To prevent browning of certain light coloured vegetables. Except for use in frozen avocado at 300 mg/kg. For use in energy-reduced products only. For use in mollusks, crustaceans, and echinoderms only. Except for use in canned abalone (PAUA) at 1 000 mg/kg. For use in white chocolate only. Excluding coffee and tea. For use in fruit juice-based drinks and dry ginger ale only. For use in sweet and sour products only. Products are energy reduced or with no added sugar. Use level for beta-carotene (synthetic) (INS 160ai); 35 mg/kg for beta-apo-8'-carotenal (INS 160e) and betaapo-8'-carotenoic acid, methyl or ethyl ester (INS 160f). Excluding whey powders for infant food. For use in microsweets and breath freshening mints at 10 000 mg/kg Except for use in fish roe at 100 mg/kg. Page | 278 Note 150 Note 151 Note 152 Note 153 Note 154 Note 155 Note 156 Note 157 Note 158 Note 159 Note 160 Note 161 Note 162 Note 163 Note 164 Note 165 Note 166 Note 167 Note 168 Note 169 Note 170 Note 171 Note 172 Note 173 Note 174 Note 175 Note 176 Note 177 Note 178 Note 179 Note 180 Note 181 Note 182 Note 183 Note 184 Note 185 Note 186 Note 187 Note 188 Note 189 Note 190 Note 191 Note 192 Note 193 Note 194 Note 195 Note 196 Note 197 Note 198 Note 199 Use level for soy-based formula; 25 000 mg/kg for hydrolyzed protein and/or amino acid-based formula. Use level for soy-based formula; 1 000 mg/kg for hydrolyzed protein and/or amino acid-based formula. For frying purposes only. For use in instant noodles only. For use in coconut milk only. For use in frozen, sliced apples only. For use in microsweets and breath freshening mints at 2 500 mg/kg. For use in microsweets and breath freshening mints at 2 000 mg/kg. For use in microsweets and breath freshening mints at 1 000 mg/kg. For use in pancake syrup and maple syrup only. For use in ready-to-drink products and pre-mixes for ready-to-drink products only. Subject to national legislation of the importing country aimed, in particular, at consistency with Section 3.2 of the Preamble. For use in dehydrated products and salami-type products only. For use in microsweets and breath freshening mints at 3 000 mg/kg. For use in microsweets and breath freshening mints at 30 000 mg/kg. For use in products for special nutritional use only. For milk-based sandwich spreads only. For dehydrated products only. Quillaia extract type 1 (INS 999(i)) only. Acceptable maximum use level is expressed on saponin basis. For use in fat-based sandwich spreads only. Excluding products conforming to the Standard for Fermented Milks (CODEX STAN 243-2003). Excluding anhydrous milkfat. Except for use in fruit sauces, fruit toppings, coconut cream, coconut milk and "fruit bars" at 50 mg/kg. Excluding instant noodles containing vegetables and eggs. Singly or in combination: sodium aluminosilicate (INS 554), calcium aluminium silicate (INS 556), and aluminium silicate (INS 559). Except for use in jelly-type fruit-based desserts at 200 mg/kg. For use in canned liquid coffee only. For use in sliced, cut, shredded, or grated cheese only. Expressed as carminic acid. To restore the natural colour lost in processing only. Singly or in combination: butylated hydroxyanisole (BHA, INS 320) and butylated hydroxytoluene (BHT, INS 321). Expressed as anthocyanin. Except for use in coconut milk. Products conforming to the Standard for Chocolate and Chocolate Products (CODEX STAN 87-1981) may only use colours for surface decoration. For use in nutrient coated rice grain premixes only. As norbixin. For use in flours with additives only. Ascorbyl palmitate (INS 304) only. Not to exceed the maximum use level for acesulfame potassium (INS 950) singly or in combination with aspartame-acesulfame salt (INS 962). Excluding rolled oats. Except for use in fermented milk drinks at 500 mg/kg. Not to exceed the maximum use level for aspartame (INS 951) singly or in combination with aspartameacesulfame salt (INS 962). For liquid products only. For use in crustacean and fish pastes only. Only for use in instant noodles conforming to the Standard for Instant Noodles (CODEX STAN 249-2006). Singly or in combination: butylated hydroxyanisole (BHA, INS 320), butylated hydroxytoluene (BHT, INS 321) and tertiary butylhydroquinone (TBHQ, INS 319). Singly or in combination: butylated hydroxyanisole (BHA, INS 320), butylated hydroxytoluene (BHT, INS 321) and propyl gallate (INS 310). Singly or in combination: butylated hydroxytoluene (BHT, INS 321) and propyl gallate (INS 310). Use level for solid products (e.g., energy, meal replacement or fortified bars); 600 mg/kg as steviol equivalents for use in liquid products. For use in microsweets and breath freshening mints at 6000 mg/kg as steviol equivalents. Page | 279 Note 200 Note 201 Note 202 Note 203 Note 204 Note 205 Note 206 Note 207 Note 208 Note 209 Note 210 Note 211 Note 212 Note 213 Note 214 Note 215 Note 216 Note 217 Note 218 Note 219 Note 220 Note 221 Note 222 Note 223 Note 224 Note 225 Note 226 Note 227 Note 228 Note 229 Note 230 Note 231 Note 232 Note 233 Note 234 Note 235 Note 236 Note 237 Note 238 Note 239 Note 240 Note 241 Note 242 Note 243 Note 244 Note 245 Except for use in Japanese style 'lachs ham' of pork loin (cured and non-heat-treated) at 120 mg/kg as steviol equivalents For use in flavoured products only. For use in brine used in the production of sausage only. For use in chewable supplements only. For use at 50 mg/kg in longan and lichee only. For use at 50 mg/kg to prevent browning of certain light colored vegetables. For use at 30 mg/kg as a bleaching agent only for products conforming to the Standard for Aqueous Coconut Products (CODEX STAN 240-2003). For use at 50,000 mg/kg in soybean sauce intended for further processing. For use in dried and dehydrated products only. Excluding products conforming to the Standard for Blend of Skimmed Milk and Vegetable Fat in Powdered Form (CODEX STAN 251-2006). For use in pasta made from Triticum aestivum, and for use in noodles. For use in noodles only. Except for products conforming to the Standard for Bouillon and Consommés (CODEX STAN 117-1981) at 3000 mg/kg. For use in liquid products containing high intensity sweeteners only. Excluding products conforming to the Standard for Dairy Fat Spreads (CODEX STAN 253-2006). Excluding products conforming to the Standard for Fat Spreads and Blended Spreads (CODEX STAN 2562007). For use in maize-based products only. For use at 300 mg/kg in toppings only. Only sulfites can be used as preservatives and antioxidants in the products covered by the Standard for Desiccated Coconut (CODEX STAN 177-1991). Except for use at 5,000 mg/kg in non-alcoholic aniseed-based, coconut-based, and almond-based drinks. For use in flavoured products heat treated after fermentation only. For use in potato dough and pre-fried potato slices only. For use in collagen-based casings with a water activity greater than 0.6 only. Except for use at 3,000 mg/kg in products containing added fruits, vegetables, or meats. Excluding aromatized beer. Except for use in self-raising flour at 12,000 mg/kg. Except for use as a meat tenderizer at 35,000 mg/kg. For use in sterilized and UHT treated milks only. Except for use at 1320 mg/kg to stabilize higher protein liquid whey used for further processing into whey protein concentrates. For use as a flour treatment agent, raising agent or leavening agent. For use as an acidity regulator only. Only for use in flavoured fermented milks and flavoured fermented milks heat treated after fermentation. Only for use in vegetable fats conforming to the Standard for Edible Fats and Oils Not Covered by Individual Standards (CODEX STAN 19-1981), singly or in combination. As nisin. For use as stabilizer or thickener only. Use restricted to reconstitution and recombination only. Excluding products conforming to the Standard for Cream and Prepared Creams (reconstituted cream, recombined cream, prepackaged liquid cream) (CODEX STAN 288-1976). Excluding products conforming to the Standard for Processed Cereal-Based Foods for Infants and Young Children (CODEX STAN 74-1981). GMP in foods corresponding to the Standard for Processed Cereal-Based Foods for Infants and Young Children (CODEX STAN 74-1981). Excluding products conforming to the Standard for Canned Baby Foods (CODEX STAN 73-1981). Within the limit for sodium listed in the Standard for Canned Baby Foods (CODEX STAN 73-1981). For use as acidity regulator and raising agent. For use as an antioxidant. For use as a raising agent in products conforming to the Standard for Processed Cereal-based Foods for Infants and Young Children (CODEX STAN 74-1981) and as an acidity regulator in products conforming to the Standard for Canned Baby Foods (CODEX STAN 73-1981). For use in biscuit dough. For use in pickled vegetables, except for use in perilla in brine at 780 mg/kg. Page | 280 Note 246 Note 247 Note 248 Note 249 Note 250 Note 251 Note 252 Note 253 Note 254 Note 255 Note 256 Note 257 Note 258 Note 259 Note 260 Note 261 Note 262 Note 263 Note 264 Note 265 Note 266 Note 267 Note 301 Singly or in combination: aluminium ammonium sulphate (INS 523) and sodium aluminium phosphates (acidic and basic; (INS 541(i),(ii)). For use in kuzukiri and harusame only. For use as a raising agent. For use as a raising agent in mixes for steamed breads and buns. For use in boiled mollusks and tsukudani only. For use in processed American cheese only. For use in self-rising flour and self-rising corn meal only. For use in dry mix hot chocolate only. For use in salt applied to dry salted cheeses during manufacturing only. For use at 1,700 mg/kg in seasonings applied to foods in food category 15.1. For use in noodles, gluten-free pasta and pasta intended for hypoproteic diets only. For use in shrimps and prawns only. Except for use in maple syrup. Singly or in combination: sodium aluminosilicate (INS 554) and calcium aluminium silicate (INS 556). For use in powdered beverage whiteners only. For use in heat-treated buttermilk only. For use in edible fungi and fungus products. 20,000 mg/kg in pickled fungi. Citric acid (INS 330) and Lactic acid (INS 270) 5,000 mg/kg singly or in combination in sterilized fungi. For use in quick frozen French fried potatoes as a sequestrant. Not for use in salted Atlantic herring and sprat. Excluding products conforming to the Standard for Salted Fish and Dried Salted Fish of the Gadidae Family of Fishes (CODEX STAN 167-1989), the Standard for Dried Shark Fins (CODEX STAN 189- 1993), the Standard for Crackers from Marine and Freshwater Fish, Crustaceans and Molluscan Shellfish (CODEX STAN 222-2001), and the Standard for Boiled Dried Salted Anchovies (CODEX STAN 236-2003). Interim maximum level. Page | 281 Lampiran 3 Senarai Aditif Makanan Dalam TABLE 3 OF GSFA INS No. 260 472a 1422 1414 1451 1401 406 400 1402 1100 1100 1100 1100 1100 1100 264 403 503(i) 510 503(ii) 527 328 300 162 1403 1101(iii) 629 633 634 263 404 302 170(i) 509 623 578 526 327 352(ii) 529 282 552 516 150a 290 410 Aditif Makanan Acetic acid, glacial Acetic and fatty acid esters of glycerol Acetylated distarch adipate Acetylated distarch phosphate Acetylated oxidized starch Acid-treated starch Agar Alginic acid Alkaline treated starch alpha-Amylase from Aspergillus oryzae var. alpha-Amylase from Bacillus licheniformis (Carbohydrase alpha-Amylase from Bacillus megaterium expressed in Bacillus subtilis alpha-Amylase from Bacillus stearothermophilus alpha-Amylase from Bacillus stearothermophilus expressed in Bacillus subtilis alpha-Amylase from Bacillus subtilis Ammonium acetate Ammonium alginate Ammonium carbonate Ammonium chloride Ammonium hydrogen carbonate Ammonium hydroxide Ammonium lactate Ascorbic acid, LBeet red Bleached starch Bromelain Calcium 5'-guanylate Calcium 5'-inosinate Calcium 5'-ribonucleotides Calcium acetate Calcium alginate Calcium ascorbate Calcium carbonate Calcium chloride Calcium di-L-glutamate Calcium gluconate Calcium hydroxide Calcium lactate Calcium malate, DLCalcium oxide Calcium propionate Calcium silicate Calcium sulfate Caramel I – plain caramel Carbon dioxide Carob bean gum 407 427 140 1001 330 472c 468 424 457 458 1400 628 627 631 635 1412 315 968 462 467 297 418 575 1102 620 422 626 412 414 507 463 1442 464 1440 630 953 416 425 270 472b 966 322(i) 1104 160d(iii) 160d(i) 160d(ii) 504(i) 511 625 580 528 504(ii) Carrageenan Cassia gum Chlorophylls Choline salts and esters Citric acid Citric and fatty acid esters of glycerol Cross-linked sodium carboxymethyl cellulose (Crosslinked-cellulose gum) Curdlan Cyclodextrin, alphaCyclodextrin, gammaDextrins, roasted starch Dipotassium 5'-guanylate Disodium 5'-guanylate Disodium 5'-inosinate Disodium 5'-ribonucleotides Distarch phosphate Erythorbic Acid (Isoascorbic acid) Erythritol Ethyl cellulose Ethyl hydroxyethyl cellulose Fumaric acid Gellan gum Glucono delta-lactone Glucose oxidase Glutamic acid, L(+)Glycerol Guanylic acid, 5'Guar gum Gum arabic (Acacia gum) Hydrochloric acid Hydroxypropyl cellulose Hydroxypropyl distarch phosphate Hydroxypropyl methyl cellulose Hydroxypropyl starch Inosinic acid, 5'Isomalt (Hydrogenated isomaltulose) Karaya gum Konjac flour Lactic acid, L-, D- and DLLactic and fatty acid esters of glycerol Lactitol Lecithin Lipases Lycopene, Blakeslea trispora Lycopene, synthetic Lycopene, tomato Magnesium carbonate Magnesium chloride Magnesium di-L-glutamate Magnesium gluconate Magnesium hydroxide Magnesium hydroxide carbonate Page | 282 329 530 553(i) 518 296 965(i) 965(ii) 421 461 465 460(i) 471 624 622 621 1410 941 942 1404 1101(ii) 440 1413 1200 964 1202 632 261 402 303 501(i) 508 332(i) 577 501(ii) 351(i) 525 326 351(ii) 283 515(i) 460(ii) 407a 944 280 1101(i) 1204 Magnesium lactate, DLMagnesium oxide Magnesium silicate, synthetic Magnesium sulfate Malic acid, DLMaltitol Maltitol syrup Mannitol Methyl cellulose Methyl ethyl cellulose Microcrystalline cellulose (Cellulose gel) Mono- and di-glycerides of fatty acids Monoammonium L-glutamate Monopotassium L-glutamate Monosodium L-glutamate Monostarch phosphate Nitrogen Nitrous oxide Oxidized starch Papain Pectins Phosphated distarch phosphate Polydextroses Polyglycitol syrup Polyvinylpyrrolidone, insoluble Potassium 5’-inosinate Potassium acetates Potassium alginate Potassium ascorbate Potassium carbonate Potassium chloride Potassium dihydrogen citrate Potassium gluconate Potassium hydrogen carbonate Potassium hydrogen malate Potassium hydroxide Potassium lactate Potassium malate Potassium propionate Potassium sulfate Powdered cellulose Processed eucheuma seaweed (PES) Propane Propionic acid Protease Pullulan 470(ii) 551 262(i) 401 301 500(i) 466 469 331(i) 350(ii) 316 365 576 500(ii) 350(i) 514(ii) 524 325 281 500(iii) 514(i) 420(i) 420(ii) 1420 1450 1405 553(iii) 417 957 171 413 1518 380 333(iii) 332(ii) 331(iii) 415 967 Salts of oleic acid with calcium, potassium and sodium Silicon dioxide, amorphous Sodium acetate Sodium alginate Sodium ascorbate Sodium carbonate Sodium carboxymethyl cellulose (Cellulose gum) Sodium carboxymethyl cellulose, enzymatically hydrolysed (Cellulose gum, enzymatically hydrolyzed) Sodium dihydrogen citrate Sodium DL-malate Sodium erythorbate (Sodium isoascorbate) Sodium fumarates Sodium gluconate Sodium hydrogen carbonate Sodium hydrogen DL-malate Sodium hydrogen sulfate Sodium hydroxide Sodium lactate Sodium propionate Sodium sesquicarbonate Sodium sulfate Sorbitol Sorbitol syrup Starch acetate Starch sodium octenyl succinate Starches, enzyme treated Talc Tara gum Thaumatin Titanium dioxide Tragacanth gum Triacetin Triammonium citrate Tricalcium citrate Tripotassium citrate Trisodium citrate Xanthan gum Xylitol Page | 283 Lampiran 4 Kategori Makanan yang dikecualikan bagi Aditif Makanan yang tersenarai dalam TABLE 3 OF GSFA No. Kategori 1.1.1 1.2 1.4.1 1.4.2 1.6.3 1.6.6 1.8.2 2.1 2.2.1 4.1.1 4.2.1 4.2.2.1 4.2.2.7 6.1 6.2 6.4.1 6.4.2 8.1 9.1 9.2 10.1 10.2.1 10.2.2 11.1 11.2 11.3 11.4 11.5 12.1 12.2.1 13.1 13.2 14.1.1 14.1.2 14.1.3 14.1.5 14.2.3 Kategori Makanan Milk and buttermilk (plain) (EXCLUDING HEAT-TREATED BUTTERMILK) Fermented and renneted milk products (plain) excluding food category 1.1.2 (dairy based drinks)1 Pasteurized cream (plain) Sterilized and UHT creams, whipping or whipped creams, and reduced fat creams (plain) Whey Cheese Whey protein cheese Dried whey and whey products, excluding whey cheese Fats and oils essentially free from water Butter Fresh fruit Fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds Frozen vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweed products, excluding fermented soybean products of food categories 6.8.6, 6.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3 Whole, broken or flaked grain, including rice Flours and starches (including soybean powder) Fresh pastas and noodles and like products Dried pastas and noodles and like products Fresh meat, poultry, and game Fresh fish and fish products, including molluscs, crustaceans and echinoderms Processed fish and fish products, including molluscs, crustaceans and echinoderms Fresh eggs Liquid egg products Frozen egg products Refined and raw sugars Brown sugar, excluding products of food category 11.1.3 (soft white sugar, soft brown sugar, glucose syrup, dried glucose syrup, raw cane sugar) Sugar solutions and syrups, also (partially) inverted, including treacle and molasses, excluding products of food category 11.1.3 (soft white sugar, soft brown sugar, glucose syrup, dried glucose syrup, raw cane sugar) Other sugars and syrups (e.g., xylose, maple syrup, sugar toppings) Honey Salt and salt substitutes Herbs and spices (ONLY HERBS) Infant formulae, follow-up formulae, and formulae for special medical purposes for infants Complementary foods for infants and young children Waters Fruit and vegetable juices Fruit and vegetable nectars Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal beverages, excluding cocoa Grape wines 1: Acidity regulators, packaging gases, stabilizers and thickeners listed in Table 3 are acceptable for use in fermented milks, heat treated after fermentation, as defined in the Codex Standard for Fermented Milks (CODEX STAN 243-2004) that correspond to food category 01.2.1.2 “Fermented milks (plain), heat treated after fermentation”. 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