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THE MINISTRY OF
SCIENCE, TECHNOLOGY AND ENVIRONMENT
DIRECTORATE FOR STANDARDS, METROLOGY AND QUALITY
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THE SOCIALIST
REPUBLIC OF VIETNAM
Independence - Freedom - Happiness
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No.: 23/TDC-QD
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Hanoi, February 20,
1995
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DECISION
PROMULGATING
PROVISIONAL REGULATIONS ON LABELLING OF PREPACKAGED FOODS
DIRECTOR GENERAL
OF THE DIRECTORATE FOR STANDARDS, METROLOGY AND QUALITY
Pursuant to the Ordinance on Quality of Goods
dated December 27, 1990;
Pursuant to the Decree No. 327/HDBT dated
October 19, 1991 of the Council of Ministers on implementation of the Ordinance
on Quality of Goods;
Pursuant to the Decree No. 22/HDBT dated
February 08, 1984 of the Council of Ministers prescribing functions, tasks and
powers of the Directorate for Standards, Metrology and Quality;
At the request of the Chairman of Vietnam
National Codex Committee;
HEREBY DECIDES
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Article 2. Manufacturers,
traders and importers of foods are responsible for the implementation of these
provisional Regulations.
Article 3. Foods
quality management department, Inspectorate of the Directorate, Technical
Centers for Standards, Metrology and Quality, Sub-directorate for Standards,
Metrology and Quality in provinces and central-affiliated cities shall organize
and instruct the implementation of these provisional Regulations within the
scope of their management tasks.
Article 4. Regarding
goods which are foods, these provisional Regulations shall supersede the
provisions of Point 2.3 of “Regulations on registration of quality of goods”
enclosed with the Decision No. 55/TDC-QD dated March 02, 1994 of the
Directorate for Standards, Metrology and Quality.
Article 5. This
Decision comes into force from July 01, 1995.
DIRECTOR GENERAL
OF THE DIRECTORATE FOR STANDARDS, METROLOGY AND QUALITY
Nguyen Huu Thien
PROVISIONAL
REGULATIONS
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1. GENERAL PROVISIONS
1.1. These Regulations apply to the labeling
of all prepackaged foods to be manufactured or imported for domestic
consumption.
These Regulations correspond to Codex Stan 1
- 1991.
1.2. The label shall indicate clear and
truthful statements to avoid misleading or confusing the consumer in regard to
the true nature of the food.
2. DEFINITION OF
TERMS
For the purpose of this document, the terms herein
are construed as follows:
- “Food”:
Any substance, whether processed,
semi-processed or raw, which is intended for human consumption, including
drinks, chewing gum and any substance which has been used in the manufacture,
preparation or treatment of food but does not include cosmetics or substances
used only as drugs.
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Any tag, brand, mark, pictorial or other
descriptive matter, written, printed, stencilled, marked, embossed or
impressed on, or attached to, a container of food.
- “Labelling”:
Any written, printed or graphic matter that
is present on the label for the purpose of providing information on the
nature of the food.
- “Trade mark”:
Any sign which is capable of distinguishing
the goods, of the same type, of one trader from those of others. Trade mark
may comprise a word, image, picture or any combination of these, represented
in one or several given colours. “Trade mark” is not the label of a
product (as prescribed in the Decree No. 197/HDBT dated December 14, 1982 and
the Decree No. 84/HDBT dated March 20, 1990).
- “Container”:
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Any packaging of food for delivery as a
single item for sale to the consumer. Container (including wrappers) may
completely or partially enclose the food.
- “Prepackaged”:
Packaged or made up in advance in a
container, ready for offer to the consumer.
- “Ingredient”:
Any substance, including a food additive,
used in the manufacture or preparation of a food and present in the final
product although possibly in a modified form.
- “Nutrient”:
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a) which provides energy; or
b) which is needed for growth, development
and maintenance of life; or
c) a deficit of which will cause
characteristic bio-chemical or physiological changes to occur.
- “Sugar”:
All mono-saccharides and di-saccharides
present in food.
- “Dietary fibre”:
Edible plant and animal material which is not
hydrolysed by the endogenous enzymes of the human digestive tract as
determined by the agreed upon method.
- “Polyunsaturated fatty acid”:
Fatty acids with cis-cis methylene
interrupted double bonds.
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A description intended to inform the
consumer of nutritional properties of a food. “Nutrition labelling” consists
of 2 components: nutrient declaration and supplementary nutrition information.
- “Nutrition declaration”:
A listing of the nutrient content of a food
on its label.
- “Claim":
Labelling which confirms that a food has
particular qualities relating to its origin, nutritional indicators, nature,
processing or composition.
- “Nutrition Claim”:
Any representation which states, suggests
or implies that a food has particular nutritional properties including the
energy value and the content of protein, fat and carbohydrates, as well as
the content of vitamins and minerals. However, a nutrition claim is not
limited to these nutritional indicators.
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Any substance not normally consumed as a
food by itself or not normally used as a typical ingredient of the food,
whether or not it has nutritive value. This substance is intentionally added to
food for a technological purpose in the manufacture, processing, preparation,
treatment, packing, packaging, transport or storage in order to achieve
expected result, and may become a component of or otherwise affect the
characteristics of such foods. The term does not include “contaminants”
or substances added to food for maintaining or improving nutritional
qualities.
- “Date of minimum durability, best
before”:
The date which signifies the end of the
period, under any stated storage conditions, during which the food will
retain all of specific qualifies and remain fully marketable and acceptable
for consumption.
3. MANDATORY
LABELLING CONTENTS
The following information shall appear on the
label of prepackaged foods, except to the extent otherwise expressly provided
in Vietnam’s Standards or other regulations issued by the Directorate for
Standards, Metrology and Quality.
3.1. The name of the food
3.1.1. The name shall indicate the true
nature of the food. The name shall normally be specific and not generic. Where
a name or names have been established for a food in Vietnam’s Standards or
other State legislative documents, at least one of these names shall be used. In
the absence of any such name, the name of a food prescribed in a Codex or ISO
standard shall be used. A common name accompanied by an appropriate descriptive
term which was not misleading or confusing to the consumer shall be used.
3.1.2. There shall appear on the label, in
close proximity to the name of the food, such additional words or phrases as
necessary to make “claim” of the true nature and physical condition of the food
including the type of packing medium, style, and the condition of treatment it
has undergone (for example: dried, concentrated, reconstituted, smoked, or
radiated, etc.). Details on claims as to characteristics of foods are provided
in ANNEX 1.
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3.2. List of ingredients
3.2.1. Except for single ingredient foods, a
list of ingredients shall be declared on the label.
3.2.1.1. The term ‘ingredient’ shall
have a font size larger and bolder than that of listed ingredients of the food.
3.2.1.2. All ingredients shall be listed in
descending order of proportion by weight at the time of the manufacture of the
food.
3.2.1.3. Where a “compound” ingredient is
made up of two or more “secondary ingredients”, these “secondary ingredients”
shall be specified in brackets in descending order of proportion by weight
after the name of the said “compound” ingredient. The "secondary
ingredients" of a "compound" ingredient which has a given name
and forms less than 25% of the food need not be indicated on the label, unless
they are food additives.
3.2.1.4. Added water shall be declared in the
list of ingredients, except when the water forms part of an ingredient such as
brine, syrup or broth used in a compound food and declared as such in the list
of ingredients. Water evaporated in the course of manufacture needs not be
declared. Regarding dehydrated or condensed foods which are intended to be “reconstituted”
by the addition of water only, the ingredients may be listed in order of
proportion by weight in the “reconstituted” product provided that a statement
such as “ingredients of the product when prepared in accordance with the
directions on the label” is included.
3.2.2. A specific name shall be used for
ingredients in the list of ingredients in accordance with the provisions set
out in Section 3.1 (Name of the food) except that:
3.2.2.1. Regarding ingredients belong to
these classes, the following class names shall be used:
CLASS NAMES
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- Vegetable oil, animal oil,
hydrogenated or partially - hydrogenate vegetable oil
Refined oils other than olive
- Vegetable fat, animal fat
Refined fats other than pork fat and beef
fat
- Starch
Starches, other than chemically modified
starches
- Fish
All species of fish where the fish
constitutes an ingredient of another food and provided that the labelling of
such food does not refer to a specific species of fish.
- Poultry meat
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All types of poultry meat where such meat
constitutes an ingredient of another food and provided that the labelling of
such a food does not refer to a specific type of poultry meat.
- Cheese
All types of cheese where the cheese or
mixture of cheeses constitutes an ingredient of another food and provided
that the labelling of such food does not refer to a specific type of cheese
or mixture of cheeses.
- Spice, spices or mixed spices
All spices and spice extracts not exceeding
2% by weight either singly or in combination in the food.
- Herbs or mixed herbs
All herbs or parts of herbs not exceeding
2% by weight either singly or in combination in the food.
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All types of gum preparations used in the
manufacture of chewing gum
- Sugar
All types of sucrose
- Dextrose or glucose
Anhydrous dextrose and dextrose
monohydrate.
- Caseinates
All types of caseinates
- Cocoa butter
Press, expeller or refined cocoa butter
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All crystallized fruit not exceeding 10% of
the weight of the food.
3.2.2.2. Ingredients that are food additives
shall be specified on the label adopting one of the following options:
a) Class names and names of the food additives.
b) Class names and INS numbers of the food
additives which must be specified in parentheses.
Example: The emulsifying
agents, including sodium polyphosphate and dipotassium diphosphate, used in the
manufacture of cheese shall be declared in the list of ingredients of cheese
product as follows:
a) Emulsifying agents: sodium polyphosphate
and dipotassium diphosphate; or
b) Emulsifying agents (452 i) and (450 iv)
The second option (INS numbers of food
additives are declared) is preferred in order to avoid a label with long and
confusing information.
3.2.2.3. The food additives used for flavour
enhancing, colouring and sweetening purposes may be generally declared as
“flavour”, “colour”, “sweetener”. For food additives falling in the “modified
starches” class, the name of the "modified starches” class may be declared
as an alternative for the specific names of the food additives in this class.
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Example:
Artificial colour: β-apo-8'-carotenoic acid
methyl or ethyl ester.
Artificial colour (160f)
The expression “sweetener” (other than sugar)
shall be qualified by “synthetic” or “artificial”.
3.2.2.4. A food additive carried over into a
food through its raw materials or other ingredients (known as “carry-over food
additives”) in a significant quantity or in an amount sufficient to perform a
technological function in that food shall be included in the list of
ingredients. Otherwise, a carry-over food additive added to a food at a level
less than that required to achieve a technological function shall be exempted
from declaration in the list of ingredients.
3.2.2.5. Food additives used as processing
aids shall be declared on the label in accordance with the provisions of ANNEX
3.
3.2.3. Quantitative labelling of ingredients:
a) Where the labelling of a food places
special emphasis on the presence of one or more valuable and/or characterizing
ingredients, the ingoing percentage (%) of the ingredient at the time of
manufacture shall be declared.
b) Where the labelling of a food places
special emphasis on the low content of one or more ingredients, the percentage (%)
of the ingredient in the final product shall be declared.
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3.2.5. Nutrition labelling of the ingredients
of foods shall comply with the provisions of ANNEX 5.
3.3. Net contents and drained weight:
3.3.1. The net contents shall be declared in
a prominent position on the label as follows:
a) For domestically manufactured foods: the
net contents shall be declared in lawful measurement units of the Socialist
Republic of Vietnam.
b) For imported/exported foods: the net
contents may be declared in the metric units of the international system of
units or avoirdupois.
3.3.2. The net contents shall be declared in
the following manner:
a) for liquid foods, by volume;
b) for solid foods, by weight;
c) for semi-solid (or viscous) foods, either
by weight or volume.
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3.4. Name and address
The names and addresses of both manufacturer
and packer of the food shall be declared.
3.5. Country of origin
3.5.1. The country of origin of the food
shall be declared on the label as follows:
a) For domestically manufactured foods, the
phrase “Sản xuất tại Việt Nam" (“Manufactured in Vietnam”) shall be specified;
b) For imported foods, the name of the
manufacturing country shall be declared.
3.5.2. When a food undergoes processing in a
second country which changes its nature, this second country shall be
considered to be the country of origin for the purpose of labelling.
3.6. Lot identification:
Each container shall be marked in code or in
clear to identify the producing factory and the lot of the food.
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Where a food is manufactured for domestic
consumption and included in the list of products subject to quality
registration with competent authorities, the quality registration number of the
food shall be declared. The declaration of quality registration number shall
comply with the provisions of Point 2.5 of the Decision No. 55/TDC-QD dated
March 02, 1994 of the Directorate for Standards, Metrology and Quality.
3.8. Date marking and storage instructions:
3.8.1. The date shall be declared as follows:
a) The “date of minimum durability, best
before” shall be declared.
b) The date shall be declared by the words:
“Best before end….... [c) and d)]
c) The date shall consist at least of:
- The day, month and year for products with a
minimum durability of not more than three (03) months.
- The month and year for products with a
minimum durability of more than three months.
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Example:
- For a food with a minimum durability of not
more than 03 months: “Best before 30.06.94”
- For a food with a minimum durability of
more than 03 months: “Best before 06.94” For imported products whose label is
provided in English, the month may be indicated by letters.
dd) The date shall be declared in a prominent
position on the label or accompanied by a reference to where the date is given.
3.8.2. The list of prepackaged foods
requiring date marking is provided in ANNEX 6. This list may be revised to
serve food quality control requirements of the Directorate for Standards,
Metrology and Quality.
3.8.3 Any special conditions for the storage
of the food shall be included on the label if the validity of the date depends
thereon.
3.9. Instructions for use:
Instructions for use, including the
“reconstitution” in 3.2.1.4, shall be included on the label to ensure correct
utilization of the food.
3.10. Irradiated foods:
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3.10.2. When an irradiated product is used as
an ingredient in another food, this shall be so declared in the list of
ingredients.
3.10.3. When a single ingredient product is
prepared from a raw material which has been irradiated, the label of the
product shall contain a statement indicating the treatment.
4. OPTIONAL LABELLING
4.1. Any information may be displayed in
labelling provided that it is not in conflict with the mandatory requirements
of the regulations herein or those relating to claims in Point 3.1.2 and Annex
1 or labelling principles given in Point 1.2 hereof.
4.2. If grade designations are used, they
shall be readily understandable and not be misleading or confusing to the
consumer.
5. PRESENTATION OF
MANDATORY INFORMATION
5.1. General requirements:
5.1.1. Labels in prepackaged foods shall be printed,
glued, attached, or otherwise applied in such a manner that they will not
become separated from the container.
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5.1.3. Where the container is covered by a
wrapper, the wrapper shall carry the necessary information or the label on the
container shall be readily legible through the outer wrapper or not obscured by
it.
5.1.4. The name and net contents of the food
shall appear in a prominent position on the label.
5.2. Language:
5.2.1. For foods manufactured and used
domestically, the language on the label shall be Vietnamese. In addition to
Vietnamese, the information on the label may be provided in foreign languages,
as the case may be.
5.2.2. For imported foods, the language on
the label shall be either Vietnamese or English. In other cases, a
supplementary label containing the mandatory information in Point 3 hereof in
Vietnamese may be used.
5.2.3. In the case of either relabeling or a
supplementary label, the mandatory information in Point 3 hereof shall be fully
and accurately reflect that in the original label./.
ANNEX
1
CLAIMS
AS TO CHARACTERISTICS OF FOODS
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1. Principles:
1.1. No food shall be described or presented
in a manner that is false, misleading or deceptive or is likely to create an
erroneous impression regarding its character in any respect.
1.2. The manufacturer or trader of the food
must be able to justify the claims made on the label.
2. Prohibited claims:
2.1. Claims stating that any given food will
provide an adequate source of all essential nutrients (except in the case of
products well defined in a Vietnam’s standard or a Codex standard or where
appropriate authorities have accepted the product to be an adequate source of
all essential nutrients).
2.2. Claims implying that a balanced diet or
ordinary foods cannot supply adequate amounts of all nutrients.
2.3. Claims which cannot be substantiated.
2.4. Claims as to the suitability of a food
for use in the prevention, alleviation, treatment or cure of a disease,
disorder, or particular physiological condition, unless they are foods for
special dietary uses as prescribed in Vietnam’s standards or Codex standards.
2.5. Claims which could give rise to doubt
about the safety of similar food or which could arouse or exploit fear in the
consumer.
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3. Conditional claims:
The following claims should be permitted
subject to the particular condition attached to each:
3.1. An indication that a food has obtained
an increased or special nutritive value by means of the addition of nutrients,
such as vitamins, minerals and amino acids may be given only if such an
addition has been made on the basis of State general principles for the
addition of essential nutrients to foods, this kind of indication shall be
subject to legislative documents issued by competent authorities.
3.2. An indication that the food has special
nutritional qualities by the reduction or omission of a nutrient shall be made
on the basis of nutritional considerations and subject to legislation by competent
authorities.
3.3. Terms such as “natural”, “pure”, etc. when
they are used, should be in accordance with specific regulations, and the use
of these terms should be consistent with the prohibitions set out in Point 2 of
this annex.
3.4. Religious or ritual preparation of a
food may be claimed provided that the food conforms to the requirements of the
competent religious or ritual authorities.
3.5. Claims which highlight the absence or
non-addition of particular substances to food may be used provided that they
are not misleading and provided that the substance:
a) is not subject to specific requirements in
any Vietnam’s standard, Codex standard or other State regulations;
b) is one which consumers would normally
expect to find in the food;
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d) is one whose presence or addition is
permitted in the food.
3.6. Claims which highlight the absence or
non-addition of one or more nutrients should be regarded as nutrition claims
and therefore should invoke mandatory nutrient declaration in accordance with
the provisions of Annex 5 of the Regulations on labelling of prepackaged foods.
ANNEX
2
CLASS
NAMES, TITLES AND THE INTERNATIONAL NUMBERING SYSTEM FOR FOOD ADDITIVES
Classification, class names and INS numbers
of food additives which are determined on the basis of International
regulations for food additives ratified by the Codex Alimentarius Commission in
its 18th session (held in August, 1989) and revised in the 20th
session (held in July 1993), and shall apply to declaration of food additives
in ingredient lists of foods or labelling of food additives only.
1. Table of functional classes, sub-classes
and technological functions of food additives
Functional classes
Technological
functions
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1. Acidity regulator
Alters or controls the acidity or
alkalinity of a food
Acid, alkali, base, buffer, buffering agent,
pH adjusting agent.
2. Acid
Increases the acidity and imparts a sour
taste to a food
Acidifer
3. Anticaking agent
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Reduces the tendency of particles of food
to adhere to one another
Anticaking agent, anti-stick agent, drying
agent, dusting agent.
4. Antifoaming agent
Prevents or reduces foaming
Antifoaming agent, defoaming agent
5. Antioxidant
Prolongs the shelf-life of foods by
protecting against deterioration caused by oxidation, such as fat rancidity
and colour changes
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6. Bulking agent
A substance, other than air or water, which
contributes to the bulk of a food without contributing significantly to its
available energy value.
Bulking agent, filler.
7. Colour
Adds or restores colour in a food.
Colour
8. Colour retention agent
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Stabilizes, retains or intensifies the
colour of a food
Colour fixative, colour stabilizer.
9. Emulsifier
Forms or maintains a uniform mixture of two
or more immiscible phases such surface as oil and water in a food
Emulsifier, plasticizer, dispersing agent,
surface active agent, surfactant, wetting.
10. Emulsifying salt
Rearranges cheese proteins in the
manufacture of processed cheese, in order to prevent fat separation
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11. Firming agent
Makes or keeps tissues of fruit or
vegetables firm and crisp, or interacts with gelling agents to produce or
strengthen a gel
Firming agent
12. Flour treatment agent
A substance added to flour to improve its
baking quality or colour
Bleaching agent, dough improver
13. Flavour enhancer
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Enhances the existing taste and/or odour of
a food
Flavour enhancer, flavour modifier,
tenderizer
14. Foaming agent
Makes it possible to form or maintain a
uniform dispersion of a gaseous phase in a liquid or solid food
Aerating agent
15. Humectant
Prevents food from drying out by
counteracting the effect of an wetting agent atmosphere having a low degree
of humidity
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16. Gelling agent
Gives a food texture through formation of a
gel
Gelling agent
17. Glazing agent
A substance which, when applied to the
external surface of a food, imparts a shiny appearance or provides a
protective coating
Coating (sealing) agent, polish
18. Preservative
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Prolongs the shelf-life of a food by
protecting against deterioration caused by microorganisms
Antimicrobial preservative, antimycotic
agent, bacteriophage control agent, disinfectant
19. Propellant
A gas, other than air, which expels a food
from a container
Propellant
20. Raising agent
A substance or combination of substances
which liberate gas and thereby increase the volume of a dough
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21. Stabilizer
Makes it possible to maintain a uniform
dispersion of two or more immiscible substances in a food
Binder, firming agent, moisture/water
retention agent, foam stabilizer
22. Sweetener
A non-sugar substance which imparts a sweet
taste to a food
Sweetener, artificial sweetener, nutritive
sweetner
23. Thickener
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Increases the viscosity of a food
Thickening agent, texturizer, bodying agent.
2. International Numbering System (INS) for food
additives:
INS number
Name of Food
Additive
Technological
function
100
CURCUMINS
(i) Curcumin
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Colour
101
RIBOFLAVINS
(i) Riboflavin
(ii) Riboflavin 5’ - phosphate sodium
Colour
140
CHLOROPHYLL
Colour
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COPPER CHLOROPHYLLS
(i) Chlorophyll copper complex
(ii) Chlorophyllin copper complex, sodium
and potassium salts
Colour
142
GREEN S
Colour
143
FAST GREEN FCF
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150a
CARAMEL I - Plain
Colour
150b
CARAMEL II - Caustic sulphite process
Colour
150c
CARAMEL III - Amonia process
Colour
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CARAMEL IV - Amonia-suphite process
Colour
151
BRILLIANT BLACK PN
Colour
152
CARBON BLACK - hydrocarbon
Colour
153
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Colour
154
BROWN FK
Colour
155
BROWN HT
Colour
160a
CAROTENES
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(ii) Natural extracts
Colour
160b
ANNATTO EXTRACTS
Colour
160c
PAPRIKA OLEORESINS
Colour
160d
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Colour
160e
BETA-APO-CAROTENAL
Colour
160f
BETA-APO-8’-CAROTENOIC ACID,
METHYL OR ETHYL ESTER
Colour
161a
FLAVOXATHIN
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161b
LUTEIN
Colour
161c
KRYPTOXANTHIN
Colour
161d
RUBIXANTHIN
Colour
...
...
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VIOLOXANTHIN
Colour
161f
RHODOXATHIN
Colour
161g
CANTHAXATHIN
Colour
162
...
...
...
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Colour
163
ANTHOCYANINS
(i) Anthocyanins
(ii) Grape skin extract
(iii) Blackcurrant extract
Colour
164
SAFFRON
...
...
...
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166
“SANDALWOOD”
Colour
170
CALCIUM CARBONATES
(i) Calcium carbonate
(ii) Calcium hydrogen carbonate
Surface colourant, anticaking agent,
firming agent
171
...
...
...
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Colour
172
IRON OXIDE
(i) Iron oxide, black
(ii) Iron oxide, red
(iii) Iron oxide, yellow
Colour
173
ALUMINUM
...
...
...
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174
SILVER
Colour
175
GOLD
Colour
180
LITHOL RUBINE BK
Colour
...
...
...
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TANNINS, food grade
Colour, emulsifier, stabilizer, thickener
182
ORCHIL
Colour
200
SORBIC ACID
Preservative
201
...
...
...
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Preservative
202
POTASSIUM SORBATE
Preservative
203
CALCIUM SORBATE
Preservative
209
HEPTYL p-HYDROXYBENZOATE
...
...
...
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210
BENZOIC ACID
Preservative
211
SODIUM BENZOATE
Preservative
212
POTASSIUM BENZOATE
Preservative
...
...
...
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CALCIUM BENZOATE
Preservative
214
ETHYL p-HYDROXYBENZOATE
Preservative
215
SODIUM ETHYL p-HYDROXYBENZOATE
Preservative
216
...
...
...
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Preservative
217
SODIUM PROPYL p-HYDORXYBENZOATE
Preservative
218
METHYL p-HYDROXYBENZOATE
Preservative
219
SODIUM METHYL p-HYDORXYBENZOATE
...
...
...
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220
SULPHUR DIOXIDE
Preservative, antioxidant
221
SODIUM SULPHITE
Preservative, antioxidant
222
SODIUM HYDROGEN SULPHITE
Preservative, antioxidant
...
...
...
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SODIUM METABISULPHITE
Preservative, bleaching agent, antioxidant
224
POTASSIUM METABISULPHITE
Preservative, antioxidant
225
POTASSIUM SULPHITE
Preservative, antioxidant
226
...
...
...
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Preservative, antioxidant
227
CALCIUM HYDROGEN SULPHITE
Preservative, antioxidant
228
POTASSIUM BISULPHITE
Preservative, antioxidant
230
DIPHENYL
...
...
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231
ORTHO-PHENYLPHENOL
Preservative
232
SODIUM O-PHENYLPHENOL
Preservative
233
THIABENDAZOLE
Preservative
...
...
...
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NISIN
Preservative
235
PIMARICIN or NATAMYCIN
Preservative
236
FORMIC ACID
Preservative
237
...
...
...
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Preservative
238
CALCIUM FORMATE
Preservative
239
HEXAMETHYLENE TETRAMINE
Preservative
240
FORMADEHYDE
...
...
...
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241
GUM GUAICUM
Preservative
242
DIMETHYL DICARBONATE
Preservative
249
POTASSIUM NITRITE
Preservative, colour fixative
...
...
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SODIUM NITRITE
Preservative, colour fixative
251
SODIUM NITRATE
Preservative, colour fixative
252
POTASSIUM NITRATE
Preservative, colour fixative
260
...
...
...
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Preservative, acidity regulator
261
POTASSIUM ACETATES
(i) Potassium acetate
(ii) Potassium diacetate
Preservative, acidity regulator
262
SODIUM ACETATES
(i) Sodium acetate
...
...
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Preservative, acidity regulator,
sequestrant
263
CALCIUM ACETATE
Preservative, stabilizer, acidity regulator
264
AMONIUM ACETATE
Acidity regulator
265
DEHYDROACETIC ACID
...
...
...
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266
SODIUM DEHYDROACETATE
Preservative
270
LACTIC ACID (L-, D- and DL-)
Acidity regulator
280
PROPIONIC ACID
Preservative
...
...
...
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SODIUM PROPIONATE
Preservative
282
CALCIUM PROPIONATE
Preservative
283
POTASSIUM PROPIONATE
Preservative
290
...
...
...
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Carbonating agent, packaging gas
296
MALIC ACID (DL-)
Acidity regulator
297
FUMARIC ACID
Acidity regulator
300
ASCORBIC ACID (L-)
...
...
...
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301
SODIUM ASCORBATE
Antioxidant
302
CALCIUM ASCORBATE
Antioxidant
303
POTASSIUM ASCORBATE
Antioxidant
...
...
...
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ASCORBYL PALMITATE
Antioxidant
305
ASCORBYL STEARATE
Antioxidant
306
MIXED TOCOPHEROLS CONCENTRATE
Antioxidant
307
...
...
...
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Antioxidant
308
SYNTHETIC GAMMA-TOCOPHEROL
Antioxidant
309
SYNTHETIC DELTA-TOCOPHEROL
Antioxidant
310
PROPYL GALLATE
...
...
...
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311
OCTYL GALLATE
Antioxidant
312
DODECYL GALLATE
Antioxidant
313
ETHYL GALLATE
Antioxidant
...
...
...
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GUAIAC RESIN
Antioxidant
315
ISOASCORBIC ACID (ERYTHORBIC ACID)
Antioxidant
316
SODIUM ISOASCORBATE
Antioxidant
317
...
...
...
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Antioxidant
318
CALCIUM ISOASCORBATE
Antioxidant
319
TERTIARY BUTYLHYDROQUINONE
Antioxidant
320
BUTYLATED HYDROXYANISOLE
...
...
...
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321
BUTYLATED HYDROXYTOLUENE
Antioxidant
322
LECITHINS
Antioxidant, emulsifier
323
ANOXOMER
Antioxidant, emulsifier
...
...
...
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ETHOXY QUIN
Antioxidant, emulsifier
325
SODIUM LACTATE
Antioxidant synergist, humectants, bulking
agent
326
POTASSIUM LACTATE
Antioxidant synergist, acidity regulator
327
...
...
...
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Acidity regulator, flour treatment agent
328
AMONIUM LACTATE
Acidity regulator, flour treatment agent
329
MAGNESIUM LACTATE (DL-)
Acidity regulator, flour treatment agent
330
CITRIC ACID
...
...
...
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331
SODIUM CITRATES
(i) Sodium dihydrogen citrate
(ii) Disodium monohydrogen citrate
(iii) Trisodium citrate
Acidity regulator, sequestrant, stabilizer
332
POTASSIUM CITRATES
(i) Potassium dihydrogen citrate
...
...
...
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Acidity regulator, sequestrant, stabilizer
333
CALCIUM CITRATES
Acidity regulator, firming agent, sequestrant
334
TARTARIC ACID (L(+))
Acidity regulator, sequestrant, antioxidant
synergist
335
SODIUM TARTRATES
...
...
...
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(ii) Disodium tartrate
Stabilizer, sequestrant
336
POTASSIUM TARTRATES
(i) Monopotassium tactrate
(ii) Dipotassium tartrate
Stabilizer, sequestrant
337
POTASSIUM SODIUM TARTRATE
...
...
...
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338
ORTHOPHOSPHORIC ACID
Acidity regulator, antioxidant synergist
339
SODIUM PHOSPHATES
(i) Monosodium orthophosphate
(ii) Disodium orthophosphate
(iii) Trisodium orthophosphate
Acidity regulator, sequestrant, stabilizer,
emulsifier, firming agent, texturizer, raising agent, anticacking agent,
water retention agent
...
...
...
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POTASSIUM PHOSPHATES
(i) Monopotassium orthophostphate
(ii) Dipotassium orthophostphate
(iii) Tripotassium orthophostphate
Acidity regulator, sequestrant, stabilizer,
emulsifier, water retention agent
341
CALCIUM PHOSPHATES
(i) Monocalcium orthophostphate
(ii) Dicalcium orthophostphate
...
...
...
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Acidity regulator, flour treatment agent, firming
agent, texturizer, raising agent, anticacking agent, water retention agent
342
AMMONIUM PHOSPHATES
(i) Monoammonium orthophostphate
(ii) Diammonium orthophostphate
Acidity regulator, flour treatment agent
343
MAGNESIUM PHOSPHATES
(i) Monomagnesium orthophostphate
...
...
...
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(iii) Trimagnesium orthophostphate
Acidity regulator, anticacking agent
344
LECITHIN CITRATE
Preservative
345
MAGNESIUM CITRATE
Acidity regulator
349
...
...
...
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Acidity regulator
350
SODIUM MALATES
(i) Sodium hydrogen malate
(ii) Sodium malate
Acidity regulator, humectant
351
POTASSIUM MALATES
(i) Potassium hydrogen malate
...
...
...
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Acidity regulator
352
CALCIUM MALATES
(i) Calcium hydrogen malate
(ii) Calcium malate
Acidity regulator
353
METATARTARIC ACID
Acidity regulator
...
...
...
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CALCIUM TARTRATE
Acidity regulator
355
ADIPIC ACID
Acidity regulator
356
SODIUM ADIPATES
Acidity regulator
357
...
...
...
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Acidity regulator
359
AMMONIUM ADIPATES
Acidity regulator
363
SUCCINIC ACID
Acidity regulator
365
SODIUM FUMARATES
...
...
...
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366
POTASSIUM FUMARATES
Acidity regulator
367
CALCIUM FUMARATES
Acidity regulator
368
AMMONIUM FURMARATES
Acidity regulator
...
...
...
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1,4 - HEPTONOLACTONE
Acidity regulator, sequestrant
375
NICOTINIC ACID
Colour retention agent
380
AMMONIUM CITRATES
Acidity regulator
381
...
...
...
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Anticaking agent
383
CALCIUM GLYCEROPHOSPHATE
Thickener, gelling agent, stabilizer
384
ISOPROPYL CITRATES
Antioxidant, preservative, sequestrant
385
CALCIUM DISODIUM ETHYLENE-DIAMINE - TETRA -
ACETATE
...
...
...
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386
DISODIUM ETHYLENE-DIAMINE-TETRA-ACETATE
Antioxidant, preservative, sequestrant
387
OXYSTEARIN
Antioxidant, preservative, sequestrant
388
THIODIPROPIONIC ACID
Antioxidant
...
...
...
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DILAURYL TIODIPROPIONATE
Antioxidant
390
DISTEARYL THIODIPROPIONATE
Antioxidant
391
PHYTIC ACID
Antioxidant
399
...
...
...
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Stabilizer
400
ALGINIC ACID
Thickener, stabilizer
401
SODIUM ALGINATE
Thickener, stabilizer, gelling agent
402
POTASSIUM ALGINATE
...
...
...
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403
AMMONIUM ALGINATE
Thickener, stabilizer
404
CALCIUM ALGINATE
Thickener, stabilizer, gelling agent, antifoaming
agent
405
PROPYLENE GLYCOL ALGINATE
Thickener, emulsifier
...
...
...
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AGAR
Thickener, gelling agent, stabilizer
407
CARRAGENNAN AND ITS NA, K, NH4,
SALTS
(INCLUDES FURCELLARAN)
Thickener, gelling agent, stabilizer
408
BAKERS YEAST GLYCAN
Thickener, gelling agent, stabilizer
409
...
...
...
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Thickener, gelling agent, stabilizer
410
CAROB BEAN GUM
Thickener, stabilizer
411
OAT GUM
Thickener, stabilizer
412
GUAR GUM
...
...
...
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413
TRAGACANTH GUM
Thickener, stabilizer, emulsifier
414
GUM ARABIC (ACACIA GUM)
Thickener, stabilizer
415
XANTHAN GUM
Thickener, stabilizer
...
...
...
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KARAYA GUM
Thickener, stabilizer
417
TARA GUM
Thickener, stabilizer
418
GELLAN GUM
Thickener, stabilizer, gelling agent
419
...
...
...
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Thickener, stabilizer, emulsifier
420
SORBITOL AND SORBITOL SYRUP
Sweetener, humectant, sequestrant,
texturizer, emulsifier
421
MANNITOL
Sweetener, anticacking agent
422
GLYCEROL
...
...
...
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429
PEPTONES
Emulsifier
430
POLYOXYETHYLENE (8) STEARATE
Emulsifier
431
POLYOXYETHYLENE (40) STEARATE
Emulsifier
...
...
...
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POLYOXYETHYLENE (20) SORBITAN MONOLAURATE
Emulsifier, dispersing agent
433
POLYOXYETHYLENE (20) SORBITAN MONOOLEATE
Emulsifier, dispersing agent
434
POLYOXYETHYLENE (20) SORBITAN MONOPALMITATE
Emulsifier, dispersing agent
435
...
...
...
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Emulsifier, dispersing agent
436
POLYOXYETHYLENE (20) SORBITAN TRISTEARATE
Emulsifier, dispersing agent
440
PECTINS
Thickener, stabilizer, gelling agent
441
SUPERGLYCERINATED HYDROGENATED RAPESEED OIL
...
...
...
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442
AMMONIUM SALTS OF PHOSPHATIDIC ACID
Emulsifier
443
BROMINATED VEGETABLE OIL
Emulsifier, stabilizer
444
SUCROSE ACETATE ISIBUTYRATE
Emulsifier, stabilizer
...
...
...
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GLYCEROL ESTERS OF WOOD ROSIN
Emulsifier, stabilizer
446
SUCCISTEARIN
Emulsifier
450
DIPHOSPHATES
(i) Disodium diphosphate
(ii) Trisodium diphosphate
...
...
...
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(iv) Dipotassium diphosphate
(v) Tetrapotassium diphosphate
(vi) Dicalcium diphosphate
(vii) Calcium dihydrogen diphosphate
(viii) Dimagnesium diphosphate
Emulsifier, stabilizer, acidity regulator,
raising agent, sequestrant, water retention agent
451
TRIPHOSPHATES
(i) Pentasodium triphosphate
...
...
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Sequestrant, acidity regulator, texturizer
452
POLYPHOSPHATES
(i) Sodium polyphosphate
(ii) Potassium polyphosphate
(iii) Sodium calcium polyphosphate
(iv) Calcium polyphosphates
(v) Ammonium polyphosphates
Emulsifier, stabilizer, sequestrant,
texturizer, water retention agent
...
...
...
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BETA-CYCLODEXTRIN (*)
Stabilizer, binder
460
CELLULOSE
(i) Microcrystalline cellulose
(ii) Powdered cellulose
Emulsifier, anticacking agent, texturizer,
dispersing agent
461
METHYL CELLULOSE
...
...
...
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462
ETHYL CELLULOSE
Binder, filler
463
HYDROXYPROPYL CELLULOSE
Thickener, stabilizer, emulsifier
464
HYDROXYPROPYL METHYL CELLULOSE
Thickener, stabilizer, emulsifier
...
...
...
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METHYL ETHYL CELLULOSE
Thickener, emulsifier, stabilizer, foaming
agent
466
SODIUM CARBOXYMETHYL CELLULOSE
Thickener, stabilizer
467
ETHYL HYDROXYETHYL CELLULOSE
Emulsifier, stabilizer, thickener
468
...
...
...
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Stabilizer, binder
470
SALTS OF FATTY ACIDS (with base Al, Ca, Na,
Mg, K and NH4)
Emulsifier, stabilizer, anticacking agent
471
MONO-AND DI-GLYCERIDES OF FATTY ACIDS
Emulsifier, stabilizer
472a
ACETIC AND FATTY ACID ESTERS OF GLYCEROL
...
...
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472b
LACTIC AND FATTY ACID ESTERS OF GLYCEROL
Emulsifier, stabilizer, sequestrant
472c
CITRIC AND FATTY ACID ESTERS OF GLYCEROL
Emulsifier, stabilizer, sequestrant
472d
TARTARIC ACID ESTERS OF MONO AND DI-GLYCERIDES
OF FATTY ACIDS
Emulsifier, stabilizer, sequestrant
...
...
...
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DIACETYLTARTARIC AND FATTY ACID ESTERS OF
GLYCEROL
Emulsifier, stabilizer, sequestrant
472f
MIXED TARTARIC, ACETIC AND FATTY ACID
ESTERS OF GLYCEROL
Emulsifier, stabilizer, sequestrant
472g
SUCCINYLATED MONOGLYCERIDES
Emulsifier, stabilizer, sequestrant
473
...
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Emulsifier
474
SUCROSEGLYCERIDES
Emulsifier
475
POLYGLYCEROL ESTERS OF FATTY ACIDS
Emulsifier
476
POLYGLYCEROL ESTERS OF INTERESTERIFIED
RICINOLEIC ACID
...
...
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477
PROPYLENE GLYCOL ESTERS OF FATTY ACIDS
Emulsifier
478
LACTYLATED FATTY ACID ESTERS OF GLYCEROL
AND PROPYLENE GLYCOL
Emulsifier
479
THERMALLY OXIDIZED SOYA BEAN OIL WITH MONO
AND DI-GLYCERIDES OF FATTY ACIDS
Emulsifier
...
...
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DIOCTYL SODIUM SULPHOSUCCINATE
Emulsifier, wetting agent
481
SODIUM LACTYLATE
(i) Sodium stearoyl lactylate
(ii) Sodium oleyl lactylate
Emulsifier, stabilizer
482
CALCIUM LACTYLATE
...
...
...
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(ii) Calcium oleyl lactylate
Emulsifier, stabilizer
483
STEARYL TARTRATE
Flour treatment agent
484
STEATYL CITRATE
Emulsifier, sequestrant
485
...
...
...
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Emulsifier
486
CALCIUM STEAROYL FUMARATE
Emulsifier
487
SODIUM LAURYLSULPHATE
Emulsifier
488
ETHOXYLATED MONO- AND DI-GLYCERIES
...
...
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489
METHYL GLUCOSIDE COCONUT OIL ESTERS
Emulsifier
491
SORBITAN MONOSTEARATE
Emulsifier
492
SORBITAN TRISTEARATE
Emulsifier
...
...
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SORBITAN MONOLAURATE
Emulsifier
494
SORBITAN MONOOLEATE
Emulsifier
495
SORBITAN MONOPALMITATE
Emulsifier
496
...
...
...
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Stabilizer, emulsifier
500
SODIUM CARBONATES
(i) Sodium carbonate
(ii) Sodium hydrogen carbonate
(iii) Sodium sesquicarbonate
Acidity regulator, raising agent, anticacking
agent
501
POTASSIUM CARBONATES
...
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(ii) Potassium hydrogen carbonate
Acidity regulator, stabilizer
503
AMMONIUM CARBONATES
(i) Ammonium carbonate
(ii) Ammonium hydrogen carbonate
Acidity regulator, raising agent
504
MAGNESIUM CARBONATES
...
...
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(ii) Magnesium hydrogen carbonate
Acidity regulator, anticacking agent, colour
retention agent
505
FERROUS CARBONATE
Acidity regulator
507
HYDROCHLORIC ACID
Acidity regulator
508
...
...
...
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Gelling agent
509
CALCIUM CHLORIDE
Firming agent
510
AMMONIUM CHLORIDE
Flour treatment agent
511
MAGNESIUM CHLORIDE
...
...
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512
STANNOUS CHLORIDE
Antioxidant, colour retention agent
513
SULPHURIC ACID
Acidity regulator
514
SODIUM SULPHATES
Acidity regulator
...
...
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POTASSIUM SULPHATES
Acidity regulator
516
CALCIUM SULPHATE
Flour treatment agent, sequestrant, firming
agent
517
AMMONIUM SULPHATE
Flour treatment agent, stabilizer
518
...
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Firming agent
519
CUPRIC SULPHATE
Colour retention agent, preservative
520
ALUMINIUM SULPHATE
Firming agent
521
ALUMINIUM SODIUM SULPHATE
...
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522
ALUMINIUM POTASSIUM SULPHATE
Acidity regulator, stabilizer
523
ALUMINIUM AMMONIUM SULPHATE
Stabilizer, firming agent
524
SODIUM HYDROXIDE
Acidity regulator
...
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POTASSIUM HYDROXIDE
Acidity regulator
526
CALCIUM HYDROXIDE
Acidity regulator, firming agent
527
AMMONIUM HYDROXIDE
Acidity regulator
528
...
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Acidity regulator, colour retention agent
529
CALCIUM OXIDE
Acidity regulator, flour treatment agent
530
MAGNESIUM OXIDE
Anticacking agent
535
SODIUM FEROCYANIDE
...
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536
POTASSIUM FEROCYANIDE
Anticacking agent
537
FERROUS HEXACYANOMANGANATE
Anticacking agent
538
CALCIUM FERROCYANIDE
Anticacking agent
...
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SODIUM THIOSULPHATE
Anticacking agent, sequestrant
541
SODIUM ALUMINIUM PHOSPHATE
(i) Acidic
(ii) Basic
Acidity regulator, emulsifier
542
BONE PHOSPHATE (essentially Calcium
phosphate, tribasic)
...
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550
SODIUM SILICATES
(i) Sodium silicate
(ii) Sodium metasilicate
Anticacking agent
551
SILICON DIOXIDE AMORPHOUS
Anticacking agent
552
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Anticacking agent
553
MAGNESIUM SILICATES
(i) Magnesium silicate
(ii) Magnesium trisilicate
(iii) Talc
Anticacking agent, dusting powder
554
SODIUM ALUMINOSILICATE
...
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555
POTASSIUM ALUMINIUM SILICATE
Anticacking agent
556
CALCIUM ALUMINIUM SILICATE
Anticacking agent
557
ZINC SILICATE
Anticacking agent
...
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BENTONITE
Anticacking agent
559
ALUMINIUM SILICATE
Anticacking agent
560
POTASSIUM SILICATE
Anticacking agent
570
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Foam stabilizer, glazing agent, antifoaming
agent
574
GLUCONIC ACID (D-)
Acidity regulator, raising agent
575
GLUCONO DELTA-LACTONE
Acidity regulator, raising agent
576
SODIUM GLUCONATE
...
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577
POTASSIUM GLUCONATE
Sequestrant
578
CALCIUM GLUCONATE
Acidity regulator, firming agent
579
FERROUS GLUCONATE
Colour retention agent
...
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MAGNESIUM GLUCONATE
Acidity regulator, firming agent
585
FERROUS LACTATE
Colour retention agent
620
GLUTAMIC ACID [L(+)-
Flavour enhancer
621
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Flavour enhancer
622
MONOPOTASSIUM GLUTAMATE
Flavour enhancer
623
CALCIUM GLUTAMATE
Flavour enhancer
624
MONOAMMONIUM GLUTAMATE
...
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625
MAGNESIUM GLUTAMATE
Flavour enhancer
626
GUANYLIC ACID
Flavour enhancer
627
DISODIUM 5’-GUANYLATE
Flavour enhancer
...
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DIPOTASSIUM 5’-GUANYLATE
Flavour enhancer
629
CALCIUM 5’-GUANYLATE
Flavour enhancer
630
INOSINIC ACID
Flavour enhancer
631
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Flavour enhancer
632
POTASSIUM INOSINATE
Flavour enhancer
633
CALCIUM 5’-INOSINATE
Flavour enhancer
634
CALCIUM 5’-RIBONUCLEOTIDES
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635
DISODIUM 5’-RIBONUCLEOTIDES
Flavour enhancer
636
MALTOL
Flavour enhancer
637
METHYL MALTOL
Flavour enhancer
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GLYCINE
Flavour enhancer
641
L-LEUCINE
Flavour enhancer
642
LYSIN HYDROCHLORIDE (*)
Flavour enhancer
900a
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Antifoaming agent, emulsifier, anticacking
agent
900b
METHYLPHENYLPOLYSILOXANE
Antifoaming agent
901
BEESWAX, WHITE AND YELLOW
Glazing agent
902
CANDELILLA WAX
...
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903
CARNAUBA WAX
Glazing agent
904
SHELLAC
Glazing agent
905a
MINERAL OIL, FOOD GRADE
Glazing agent, release agent
...
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PETROLATUM (PETROLEUM JELLY)
Glazing agent, release agent
905c
PETROLEUM WAX
(i) Microcrystalline wax (*)
(ii) Paraffin wax (8)
Glazing agent, release agent
906
BENZOIN GUM
...
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908
RICE BRAN WAX
Glazing agent
909
SPERMACETI WAX
Glazing agent
910
WAX ESTERS
Glazing agent
...
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METHYL ESTERS OF FATTY ACIDS
Glazing agent
913
LANOLIN
Glazing agent
915
GLYCEROL-, METHYL- OR PENTA- ERITHRYTOL
ESTERS OF COLOPHANE
Glazing agent
916
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Flour treatment agent
917
POTASSIUM IODATE
Flour treatment agent
918
NITROGEN OXIDES
Flour treatment agent
919
NITROSYL CHLORIDE
...
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920
L-CYSTEINE AND ITS HYDROCHLORIDES- SODIUM
AND POTASSIUM SALTS
Flour treatment agent
921
L-CYSTINE AND ITS HYDROCHLORIDES- SODIUM
AND POTASSIUM SALTS
Flour treatment agent
922
POTASSIUM PERSULPHATE
Flour treatment agent
...
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AMMONIUM PERSULPHATE
Flour treatment agent
924a
POTASSIUM BROMATE
Flour treatment agent
924b
CALCIUM BROMATE
Flour treatment agent
925
...
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Flour treatment agent
926
CHLORINE DIOXIDE
Flour treatment agent
927a
AZODICARBONAMIDE
Flour treatment agent
927b
UREA (CARBAMIDE)
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928
BENZOYL PEROXIDE
Flour treatment agent
929
ACETONE PEROXIDE
Flour treatment agent
930
CALCIUM PEROXIDE
Flour treatment agent
...
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DICHLORODIFLUOROMETHANE
Propellant, liquid freezant
941
NITROGEN
Packing gas, freezant
942
NITROUS OXIDE
Propellant
943a
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Propellant
943b
ISOBUTANE
Propellant
944
PROPANE
Propellant
945
CHLOROPENTAFLUOROETHANE
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946
OCTAFLUOROCYCLOBUTANE
Propellant
950
ACESULFAME POTASSIUM
Sweetener
951
ASPARTAME
Sweetener, flavour enhancer
...
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CYCLAMIC ACID (and Na, K, Ca salts)
Sweetener
953
ISOMALT (ISOMALTITOL)
Sweetener, anticacking agent, bulking agent,
glazing agent
954
SACCHARIN (and Na, K, Ca salts)
Sweetener
955
...
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Sweetener
957
THAUMATIN
Sweetener, flavour enhancer
958
GLYCYRHIZIN
Sweetener, flavour enhancer
959
NEOHESPERIDINE DIHYDROCHALCONE
...
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965
MALTITOL AND MALTITOL SYRUP
Sweetener, stabilizer, emulsifier
966
LACTITOL
Sweetener, texturizer
967
XYLITOL
Sweetener, humectant, stabilizer, emulsifier,
thickener
...
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QUILILAIA EXTRACTS
Sweetener
1000
CHOLIC ACID
Emulsifier
1001
CHONINE SALTS AND ESTERS
(i) Choline acetate
(ii) Choline carbonate
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(iv) Choline citrate
(v) Choline tartrate
(vi) Choline lactate
Emulsifier
1100
AMYLASES
Flour treatment agent
1101
PROTEASES
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(ii) Papain
(iii) Bromelain
(iv) Ficin
Flour treatment agent, stabilizer, tenderizer,
flavour enhancer
1102
GLUCOSE OXIDASE
Antioxidant
1103
INVERTASES
...
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1104
LIPASES
Flavour enhancer
1105
LYSOZYME
Preservative
1200
POLYDEXTROSES A and N
Bulking agent, stabilizer, thickener, humectant,
texturizer
...
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POLYVINYLPYRROLIDONE
Bodying agent, stabilizer, clarifying agent,
dispersing agent
1202
POLYVINYLPOLYPYRROLIDONE
Colour stabilizer
1503
CASTOR OIL
Release agent
1505
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Foam stabilizer
1508
TRIACETIN
Humectant
1520
PROPYLEN GLYCOL
Humectant, wetting agent, dispersing agent
1521
POLYETHYLENE GLYCOL
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3. Supplementary list - modified starches:
INS number
Name of Food
Additive
Technological
function
1400
DEXTRINS, ROASTED STARCH WHITE AND YELLOW
Stabilizer, thickener, binder
1401
ACID - TREATED STARCH
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1402
ALKALINE TREATED STARCH
Stabilizer, thickener, binder
1403
BLEACHED STARCH
Stabilizer, thickener, binder
1404
OXYDIZED STARCH
Thickener, emulsifier, binder
...
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STARCHES, ENZYME - TREATED
Thickener
1410
MONOSTARCH PHOSPHATE
Stabilizer, thickener, binder
1411
DISTARCH GLYCEROL
Stabilizer, thickener, binder
1412
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Stabilizer, thickener, binder
1413
PHOSPHATE DISTARCH PHOSPHATE
Stabilizer, thickener, binder
1414
AXETYLATE DISTARCH PHOSPHATE
Emulsifier, thickener
1420
STARCH ACETATE ESTERIFIED WITH ACETIC
ANHYDRIDE
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1421
STARCH ACETATE ESTERIFIED WITH VINYL
ACETATE
Stabilizer, thickener
1422
ACETYLATED DISTARCH ADIPATE
Stabilizer, thickener, binder
1423
AXETYLATED DISTARCH GLYCEROL
Stabilizer, thickener
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HYDROXYPROPYL STARCH PHOSPHATE
Stabilizer, thickener, binder
1443
HYDROXYPROPYL DISTARCH GLYCEROL
Stabilizer, thickener
1450
STARCH SODIUM OCTENYL SUCCINATE
Binder, emulsifier, stabilizer, thickener
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LABELLING
OF FOOD ADDITIVES
Labelling of food additives which is carried
out according to guidelines of Codex Stan 107-1981 shall apply to the labelling
of food additives manufactured and imported for domestic consumption.
1. The name of a food additive shall be
declared as follows:
1.1. The name of each food additive shall be
declared as follows:
- Class name
- Name of the food additive
- INS number.
The name shall be specific and indicate the
true nature of the food additive. Where a name has been officially established
for a food additive as prescribed in the International Numbering System (INS)
for food additives in Annex 2, that name and corresponding INS number shall be
used. In other cases, the common or usual name shall be declared or, where none
exists, an appropriate descriptive name shall be used.
1.2. If two or more food additives are
present in a container, their names shall be fully listed in the order of the
proportion by weight which each food additive bears to the total contents of
the container.
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2. Where one or more of the food additives is
subject to a quantitative limitation in a food, the quantity or proportion of
that additive shall be stated. If food ingredients are part of the preparation,
they shall be declared in the list of ingredients in descending order of
proportion.
3. The formula (chemical formula,
composition), molecular mass and other information on quality of the food
additive shall be declared.
4. Food additives with a shelf-life not
exceeding 18 months shall carry the date of minimum durability using words such
as “will keep at least until……” with the indication of day, month and year
prescribed in Point 3.8 of Provisional regulations on labelling of prepackaged
foods.
5. The words “For food use” shall be in a large
and bold font size and appear in a prominent position on the label.
6. Adequate instructions shall be given about
the manner in which the food additive is to be kept and is to be used in food.
7. The net contents shall be declared
according to the provisions of Point 3.3 of Provisional regulations on
labelling of prepackaged foods. For food additives sold in tablet form, the
declaration of the net contents shall be made by weight or the number of tables
in the package.
ANNEX
4
LABELLING OF PREPACKAGED FOODS FOR SPECIAL DIETARY USES
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In addition to the provisions on labelling
set out in Provisional regulations on labelling of prepackaged foods, the
labelling of foods for special dietary uses shall also comply with the
following:
1. The name of the food:
1.1. The designation “special dietary”,
“special dietetic” or an appropriate term of equivalent meaning as “diet”,
shall be used in conjunction with the name of the product.
1.2. The “diet” characterizing essential feature
shall be stated in close proximity to the name of the food.
Example: DIET SOUP
(Free saturated acids)
2. Claims as to “diet” characteristic
Any "claims” made for the foods for
special dietary uses on the label shall be in accordance with the provisions on
“Claims as to characteristics of foods” in Annex 1 and the following:
Where a food has not been modified in
accordance with Point 2 of the Provisional regulations on labelling of
prepackaged foods but is suitable for use in a particular dietary regimen
because of its natural composition, it shall not be designated “special
dietary” or "special dietetic" or any other equivalent term. However,
such a food may bear a statement on the label that “This food is by its nature
X” (X refers to the essential distinguishing characteristic), provided that
such statement does not mislead the consumer.
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ANNEX
5
NUTRITION
LABELLING OF FOODS
Nutrition labelling shall comply with
guidelines of FAO/WHO (CAC/GL 2-1985) in order to ensure the nutrient
declaration and supplementary nutrition information on labels of prepackaged
foods.
1. Nutrient declaration
1.1. Listing of nutrients:
1.1.1. The declaration of the following shall
be mandatory:
a) Energy value.
b) The amounts of protein, available
carbohydrate (e.g. sugars, starch, excluding “dietary fibre”) and fat.
c) The amount of any other nutrient for which
a claim is made.
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1.1.2. Where a claim is made regarding the
amount and the type of carbohydrate, in addition to the requirements in 1.1.1, the
amount of total sugars and the amount of starch together with other
carbohydrate constituent(s) shall be listed.
Where a claim is made regarding the dietary
fibre content, the amount of dietary fibre shall be declared.
1.1.3. Where a claim is made regarding the
amount and type of fatty acids, the amounts of saturated fatty acids and high-degree
unsaturated fatty acids.
1.1.4. In addition to the mandatory
declaration under 1.1.1, 1.1.2 and 1.1.3, vitamins and minerals of nutritional
importance for which recommended intakes have been established (Reference RDA:
Reference Recommended Daily Allowance) shall be declared.
1.1.5. Vitamins and minerals which are
present in significant amounts(*) shall be declared.
1.1.6. In the case where a product is subject
to labelling requirements of a State standard, the provisions for nutrient
declaration set out in that standard shall take precedence over but not
conflict with the provisions of Sections 1.1.3, 1.1.4 and 1.1.5 of these
Regulations.
1.1.7. Calculation of nutrients:
a) Calculation of energy: The amount of
energy to be listed shall be calculated by using the following conversion
factors:
Carbohydrates (sugars, starch) 17
KJ/g (4 Kcal/g)
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Fat 37
KJ/g (9 Kcal/g)
Alcohol (Ethanol) 29
KJ/g (7 Kcal/g)
Organic acid 13
KJ/g (3 Kcal/g)
b) Calculation of protein:
The amount of protein
to be listed shall be calculated using the formula:
P = N x 6,25
Where: - P: The amount of protein
- N: The amount of total nitrogen
- 6,25: Conversion factor
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1.2. Presentation of nutrient content
1.2.1. The declaration of nutrient content
should be numerical.
1.2.2. Information on energy value should be
expressed in KJ and Kcal per 100g or per 100ml or per package if the package
contains only a single portion. In addition, this information may be given per
serving as quantified on the label or per portion provided that the number of
portions contained in the package is stated.
1.2.3. Information on the amounts of protein,
carbohydrate and fat in the food shall be expressed in g per 100g or per 100ml
or per package if the package contains only a single portion. In addition, this
information may be given per serving or per portion as prescribed in 1.2.2.
1.2.4. Information on the amounts of vitamins
and minerals shall be expressed in lawful measurement units of the Socialist
Republic of Vietnam or as a percentage of the reference RDA per 100g or per
100ml or per package if the package contains only a single portion. In
addition, this information may be given per serving or per portion as
prescribed in 1.2.2.
In addition, information on energy and
protein may also be expressed as percentages of reference RDA.
When reference RDA is used, reference values
according to FAO/WHO recommendations should be used. The following reference
RDA values shall be used for labelling purposes:
Energy MJ (Kcal)
9,5 (2300)
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50
Vitamin A, mg
1000
Vitamin D, mg
5
Vitamin E, mg
10
Vitamin C, mg
60
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1,4
Riboflavin, mg
1,6
Niacin, mg
18
Vitamin B6, mg
2
Folacin, mg
400
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3
Calcium, mg
800
Phosphorus, mg
800
Iron, mg
14
Magnesium, mg
300
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15
Iodine, mg
150
1.2.5. The presence of available carbohydrates
should be declared on the label as “carbohydrates”. Where the type of
carbohydrate is declared, this declaration should follow immediately the
declaration of the total carbohydrate content in the following format:
“Carbohydrate.................g, of which
sugars ............... g”
or “X ................. g”
“X” represents the specific name of any other
carbohydrate constituent.
1.2.6. Where the amount and type of fatty
acids is declared, this declaration should follow immediately the declaration
of the total fat in accordance with Section 1.1.3. The following format should
be used:
Total fat…………………… g
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saturated fatty acids ………….g
1.3. Tolerances and compliance
1.3.1. Tolerance limits should be set in
relation to public health concerns, shelf-life, accuracy of analysis,
processing variability and inherent lability and variability of the nutrient which
is naturally occurring in or has been added to the product.
1.3.2. The values used in nutrient declaration
shall be weighted average values derived from data specifically obtained from
analyses of products which are representative of the product being labeled.
2. Supplementary nutrition information:
2.1. Supplementary nutrition information is
intended to assist in interpreting the nutrient declaration on the label and to
increase the consumer’s understanding of the nutritional value of their food.
2.2. The use of supplementary nutrition
information on food labels shall be optional and shall be only given in
addition to the nutrient declaration. Pictorial or colour presentations of
supplementary nutrition information may be used.
ANNEX
6
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1. Foods for children:
- Nutritional powder (bags, cans)
- Nutritional preparations directly used as
foods.
- Canned foods for children.
2. Milk and milk products:
- Sweetened condensed milk
- Milk powder
- Pasteurized milk
- Yogurt
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- Cheese (excluding cheese in solid form)
3. Coffee, cocoa and related products:
- Coffee powder, instant coffee and coffee
mixtures with margarine or sugar.
- Cocoa powder, cocoa butter and chocolate.
4. Bagged and boxed cream.
5. Animal and vegetable fat and oil and
related products:
- Animal and vegetable fat and oil
- Vegetable butter
- Magarine, shortening
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- Beer (bottled or canned)
- Beverages containing less than 10% alcohol
- Vegetable and fruit juice (canned or
bagged)
- Soft drinks (excluding canned soft drinks
and purified water)
7. Biscuit, bread
8. Instant noodle, glass noodles, porridge
and rice noodles (“Phở”)
9. Canned meat, fish, fruit and vegetable (*)
10. Egg products (dried or liquid egg yolk
and egg white)
11. Fish sauce, sauces, chili sauce.
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TABLE OF CONTENTS
* Decision of the Director General of the
Directorate for Standards, Metrology and Quality promulgating Provisional
regulations on labelling of prepackaged foods.
* Provisional regulations on labelling of
prepackaged foods
1. General provisions
2. Definition of terms
3. Mandatory labelling contents
4. Optional labelling
5. Presentation of mandatory information
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Claims as to characteristics of foods
ANNEX 2
Class names, titles and the International
Numbering System for food additives
ANNEX 3
Labelling of food additives
ANNEX 4
Labelling of prepackaged foods for special
dietary uses
ANNEX 5
Nutrition labelling of foods
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The list of prepackaged foods requiring date
marking
(*) Food
additives have been approved by the Codex Alimentarius Commission in its 20th
session held in July 1993.
A vitamin
or mineral shall be considered to have a “significant amount” if it is present
in an amount greater than 5% of reference RDA.
(*)
For imported canned foods, date of manufacture may be declared.