المواد المضافة A

‫ﻫﻴﺌﺔ اﻝﺘﻘﻴﻴس ﻝدول ﻤﺠﻠس اﻝﺘﻌﺎون ﻝدول اﻝﺨﻠﻴﺞ اﻝﻌرﺒﻴﺔ‬
‫)‪GCC STANDARDIZATION ORGANIZATION (GSO‬‬
‫‪GSO 2500/2015‬‬
‫اﻝﻤواد اﻝﻤﻀﺎﻓﺔ اﻝﻤﺴﻤوح ﺒﺎﺴﺘﺨداﻤﻬﺎ ﻓﻲ اﻝﻤواد اﻝﻐذاﺌﻴﺔ‬

‫‪Additives Permitted for Use in Food Stuffs‬‬
‫‪ICS : 67.220.20‬‬
‫اﻝﻤواد اﻝﻤﻀﺎﻓﺔ اﻝﻤﺴﻤوح ﺒﺎﺴﺘﺨداﻤﻬﺎ ﻓﻲ اﻝﻤواد اﻝﻐذاﺌﻴﺔ‬
‫ﺘــــﺎرﻴﺦ اﻻﻋﺘﻤــــﺎد ﻤـــــن ﻤﺠﻠــــس اﻹدارة ‪23/01/1437h(05/11/2015) :‬‬

‫‪ :‬ﻻﺌﺤـﺔ ﻓﻨﻴـﺔ‬ ‫ﺼﻔﺔ اﻹﺼدار‬
‫‪GSO 2500/2015‬‬ ‫اﻝﻤواﺼﻔﺔ اﻝﻘﻴﺎﺴﻴﺔ اﻝﺨﻠﻴﺠﻴﺔ‬
‫ﺘﻘـدﻴـم‬
‫ﻫﻴﺌﺔ اﻝﺘﻘﻴﻴس ﻝدول ﻤﺠﻠس اﻝﺘﻌﺎون ﻝدول اﻝﺨﻠﻴﺞ اﻝﻌرﺒﻴـﺔ ﻫﻴﺌـﺔ إﻗﻠﻴﻤﻴـﺔ ﺘﻀـم ﻓـﻲ ﻋﻀـوﻴﺘﻬﺎ اﻷﺠﻬـزة اﻝوطﻨﻴـﺔ‬
‫ﻝﻠﻤواﺼــﻔﺎت واﻝﻤﻘــﺎﻴﻴس ﻓــﻲ دول اﻝﺨﻠــﻴﺞ اﻝﻌرﺒﻴــﺔ‪ ،‬وﻤــن ﻤﻬــﺎم اﻝﻬﻴﺌــﺔ إﻋــداد اﻝﻤواﺼــﻔﺎت اﻝﻘﻴﺎﺴــﻴﺔ اﻝﺨﻠﻴﺠﻴــﺔ‬
‫ﺒواﺴطﺔ ﻝﺠﺎن ﻓﻨﻴﺔ ﻤﺘﺨﺼﺼﺔ ‪.‬‬
‫وﻗـد ﻗﺎﻤـت ﻫﻴﺌـﺔ اﻝﺘﻘﻴـﻴس ﻝـدول ﻤﺠﻠـس اﻝﺘﻌـﺎون ﻝـدول اﻝﺨﻠـﻴﺞ اﻝﻌرﺒﻴـﺔ ﻀـﻤن ﺒرﻨـﺎﻤﺞ ﻋﻤـل اﻝﻠﺠﻨـﺔ اﻝﻔﻨﻴـﺔ رﻗــم‬
‫)‪" (TC05‬اﻝﻠﺠﻨـﺔ اﻝﻔﻨﻴــﺔ اﻝﺨﻠﻴﺠﻴــﺔ ﻝﻠﻤواﺼـﻔﺎت اﻝﻐذاﺌﻴــﺔ واﻝزراﻋﻴــﺔ" ﺒﺈﻋـداد ﻫــذﻩ اﻝﻼﺌﺤــﺔ اﻝﻔﻨﻴــﺔ اﻝﺨﻠﻴﺠﻴــﺔ ﻤــن‬
‫ﻗﺒ ــل اﻝﻤﻤﻠﻜ ــﺔ اﻝﻌرﺒﻴ ــﺔ اﻝﺴ ــﻌودﻴﺔ ‪ ،‬وﻗ ــد ﺘ ــم إﻋ ــداد اﻝﻤﺸ ــروع ﺒﻌ ــد اﺴ ــﺘﻌراض اﻝﻤواﺼ ــﻔﺎت اﻝﻘﻴﺎﺴ ــﻴﺔ اﻝﻌرﺒﻴ ــﺔ‬
‫واﻷﺠﻨﺒﻴﺔ واﻝدوﻝﻴﺔ واﻝﻤؤﻝﻔﺎت اﻝﻤرﺠﻌﻴﺔ ذات اﻝﺼﻠﺔ ‪.‬‬
‫وﻗ ــد اﻋﺘﻤ ــدت ﻫ ــذﻩ اﻝﻼﺌﺤ ــﺔ اﻝﻔﻨﻴ ــﺔ اﻝﺨﻠﻴﺠﻴ ــﺔ ﻓ ــﻲ اﺠﺘﻤ ــﺎع ﻤﺠﻠ ــس اﻹدارة رﻗ ــم )‪ ، (22‬اﻝ ــذي ﻋﻘ ــد ﺒﺘ ــﺎرﻴﺦ‬
‫‪1437/01/23‬ﻫـ )‪2015/11/05‬م( ‪.‬‬
‫وﺘَﺤل ﻤﺤل اﻝﻤواﺼﻔﺎت اﻝﻘﻴﺎﺴﻴﺔ اﻝﺨﻠﻴﺠﻴﺔ اﻝﺘﺎﻝﻴﺔ ‪:‬‬
‫اﻝﻤواد اﻝﻤﺴﻤوح ﺒﺈﻀﺎﻓﺘﻬﺎ ﻝﻠزﻴوت واﻝدﻫون اﻝﻐذاﺌﻴﺔ‪.‬‬ ‫‪GSO 19‬‬ ‫‪.1‬‬

‫اﻝﻤواد اﻝﻤﻠوﻨﺔ اﻝﻤﺴﺘﺨدﻤﺔ ﻓﻲ اﻝﻤواد اﻝﻐذاﺌﻴﺔ‪.‬‬ ‫‪GSO 23‬‬ ‫‪.2‬‬
‫ﺤﻤض اﻝﺒﻨزوﻴك وﺒﻨزوات اﻝﺼودﻴوم وﺒﻨزوات اﻝﺒوﺘﺎﺴﻴوم اﻝﻤﺴﺘﺨدﻤﺔ ﻓﻲ ﺤﻔظ اﻝﻤواد‬ ‫‪GSO 172‬‬ ‫‪.3‬‬
‫اﻝﻐذاﺌﻴﺔ‬
‫أﻤﻼح ﺤﻤض اﻝﻜﺒرﻴﺘوز اﻝﻤﺴﺘﺨدﻤﺔ ﻓﻲ ﺤﻔظ اﻝﻤواد اﻝﻐذاﺌﻴﺔ‪.‬‬ ‫‪GSO 175‬‬ ‫‪.4‬‬
‫اﻝﻤواد اﻝﺤﺎﻓظﺔ اﻝﻤﺴﻤوح ﺒﺎﺴﺘﺨداﻤﻬﺎ ﻓﻲ اﻝﻤﻨﺘﺠﺎت اﻝﻐذاﺌﻴﺔ‪.‬‬ ‫‪GSO 356‬‬ ‫‪.5‬‬
‫ﻤﻀﺎدات اﻷﻜﺴدة اﻝﻤﺴﻤوح ﺒﺎﺴﺘﺨداﻤﻬﺎ ﻓﻲ اﻝﻤﻨﺘﺠﺎت اﻝﻐذاﺌﻴﺔ‪.‬‬ ‫‪GSO 357‬‬ ‫‪.6‬‬
‫اﻝﻤﺴﺘﺤﻠﺒﺎت واﻝﻤﺜﺒﺘﺎت وﻤﻐﻠظﺎت اﻝﻘوام اﻝﻤﺴﻤوح ﺒﺎﺴﺘﺨداﻤﻬﺎ ﻓﻲ اﻝﻤﻨﺘﺠﺎت اﻝﻐذاﺌﻴﺔ‪.‬‬ ‫‪GSO 381‬‬ ‫‪.7‬‬
‫‪ GSO 1059‬اﻝﺤدود اﻝﻘﺼوى ﻤن ﻤﻀﺎدات اﻷﻜﺴدة اﻝﻤﺴﻤوح ﺒﺎﺴﺘﺨداﻤﻬﺎ ﻓﻲ اﻝﻤﻨﺘﺠﺎت اﻝﻐذاﺌﻴﺔ‬ ‫‪.8‬‬
‫‪ -‬اﻝﺠزء اﻷول‪.‬‬
‫ﺒﺎﻹﻀﺎﻓﺔ إﻝﻰ ﺠﻤﻴﻊ اﻝﺒﻨود اﻝﺨﺎﺼﺔ ﺒﺎﻝﻤواد اﻝﻤﻀﺎﻓﺔ ﻓﻲ ﺠﻤﻴﻊ اﻝﻠواﺌﺢ اﻝﻔﻨﻴﺔ واﻝﻤواﺼﻔﺎت اﻝﻐذاﺌﻴﺔ‬ ‫‪.9‬‬
‫اﻝﺨﻠﻴﺠﻴﺔ اﻝﺘﻲ ﺴﺒق اﻋﺘﻤﺎدﻫﺎ ‪.‬‬
‫‪I‬‬
GSO 2500/2015 ‫اﻝﻤواﺼﻔﺔ اﻝﻘﻴﺎﺴﻴﺔ اﻝﺨﻠﻴﺠﻴﺔ‬
Contents
ACETIC ACID, GLACIAL ....................................................................................................... 6
*
ALLURA RED AC ................................................................................................................... 6
ALUMINIUM AMMONIUM SULFATE. ................................................................................ 8
ALUMINIUM SILICATE. ........................................................................................................ 9
AMMONIUM SALTS OF PHOSPHATIDIC ACID. ............................................................... 9
ALPHA-AMYLASE FROM ASPERGILLUS ORYZAE VAR. .............................................. 9
ANNATTO EXTRACTS, BIXIN-BASED. .............................................................................. 9
ASCORBIC ACID, L- ............................................................................................................... 9
ASCORBYL ESTERS. ............................................................................................................ 10
AZODICARBONAMIDE. ....................................................................................................... 12
BEESWAX............................................................................................................................... 12
BENZOATES........................................................................................................................... 12
BENZOYL PEROXIDE. ......................................................................................................... 15
BRILLIANT BLUE FCF. ........................................................................................................ 15
BUTYLATED HYDROXYANISOLE. ................................................................................... 18
BUTYLATED HYDROXYTOLUENE. ................................................................................. 20
CALCIUM ALUMINIUM SILICATE. ................................................................................... 21
CALCIUM ASCORBATE. ...................................................................................................... 21
CALCIUM CARBONATE. ..................................................................................................... 21
CALCIUM CHLORIDE. ......................................................................................................... 21
CALCIUM HYDROXIDE....................................................................................................... 22
CALCIUM PROPIONATE...................................................................................................... 22
CALCIUM SILICATE ............................................................................................................. 22
CANDELILLA WAX. ............................................................................................................. 22
CANTHAXANTHIN. .............................................................................................................. 23
CARAMEL III - AMMONIA CARAMEL. ............................................................................ 23
CARAMEL IV - SULFITE AMMONIA CARAMEL ............................................................ 26
CARBON DIOXIDE................................................................................................................ 29
CARMINES ............................................................................................................................. 30
CARNAUBA WAX. ................................................................................................................ 33
CAROTENES, BETA-, VEGETABLE. .................................................................................. 33
CAROTENOIDS. ..................................................................................................................... 36
CASTOR OIL. ......................................................................................................................... 40
CHLORINE. ............................................................................................................................. 40
II
CHLORINE DIOXIDE. ........................................................................................................... 40

CHLOROPHYLLS AND CHLOROPHYLLINS, COPPERCOMPLEXES. .......................... 40
CITRIC ACID. ......................................................................................................................... 42
CYCLODEXTRIN, BETA-. .................................................................................................... 43
DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL. ........................... 43
DIMETHYL DICARBONATE. .............................................................................................. 46
ERYTHROSINE. ..................................................................................................................... 46
ETHYLENE DIAMINE TETRA ACETATES. ...................................................................... 46
FAST GREEN FCF. ................................................................................................................. 48
FERRIC AMMONIUM CITRATE. ........................................................................................ 49
FERROCYANIDES. ................................................................................................................ 49
FERROUS GLUCONATE. ..................................................................................................... 50
FERROUS LACTATE. ............................................................................................................ 50
FORMIC ACID. ....................................................................................................................... 50
GLUCONO DELTA-LACTONE. ........................................................................................... 50
GLYCEROL ESTER OF WOOD ROSIN. .............................................................................. 50
GRAPE SKIN EXTRACT. ...................................................................................................... 51
GUAIAC RESIN. ..................................................................................................................... 53
HEXAMETHYLENE TETRAMINE. ..................................................................................... 53
HYDROXYBENZOATES, PARA-......................................................................................... 54
HYDROXYPROPYL DISTARCH PHOSPHATE. ................................................................ 55
INDIGOTINE (INDIGO CARMINE). .................................................................................... 55
IRON OXIDES. ....................................................................................................................... 57
ISOPROPYL CITRATES. ....................................................................................................... 58
LACTIC ACID, L-, D- and DL-. ............................................................................................. 59
LAURIC ARGINATE ETHYL ESTER .................................................................................. 59
LYSOZYME. ........................................................................................................................... 60
MAGNESIUM CARBONATE. ............................................................................................... 60
MAGNESIUM OXIDE. ........................................................................................................... 60
MAGNESIUM SILICATE, SYNTHETIC. ............................................................................. 60
MALIC ACID, DL-.................................................................................................................. 61
MICROCRYSTALLINE CELLULOSE (CELLULOSE GEL). ............................................. 61
MICROCRYSTALLINE WAX. .............................................................................................. 61
NATAMYCIN (PIMARICIN). ................................................................................................ 62
NISIN. ...................................................................................................................................... 62
PECTINS. ................................................................................................................................. 62
III
PHOSPHATES......................................................................................................................... 63
POLYDIMETHYLSILOXANE............................................................................................... 66
POLYETHYLENE GLYCOL. ................................................................................................ 67
POLYSORBATES. .................................................................................................................. 68
POLYVINYLPYRROLIDONE. .............................................................................................. 70
POTASSIUM CARBONATE. ................................................................................................. 71
POTASSIUM CHLORIDE. ..................................................................................................... 71
POTASSIUM HYDROGEN CARBONATE .......................................................................... 71
POTASSIUM HYDROXIDE. ................................................................................................. 71
POWDERED CELLULOSE. ................................................................................................... 71
PROPIONIC ACID. ................................................................................................................. 72
PROPYL GALLATE. .............................................................................................................. 72
PROPYLENE GLYCOL ESTERS OF FATTY ACIDS. ........................................................ 73
QUILLAIA EXTRACTS. ........................................................................................................ 75
RIBOFLAVINS. ...................................................................................................................... 75
SALTS OF MYRISTIC, PALMITIC AND STEARIC ACIDS WITH AMMONIA,
CALCIUM, POTASSIUM AND SODIUM ............................................................................ 78
SHELLAC, BLEACHED......................................................................................................... 78
SILICON DIOXIDE, AMORPHOUS. .................................................................................... 79
SODIUM ALUMINOSILICATE. ........................................................................................... 79
SODIUM ASCORBATE. ........................................................................................................ 79
SODIUM CARBONATE. ........................................................................................................ 79
SODIUM DIHYDROGEN CITRATE..................................................................................... 80
SODIUM HYDROGEN CARBONATE. ................................................................................ 80
SODIUM HYDROXIDE. ........................................................................................................ 80
SODIUM PROPIONATE. ....................................................................................................... 80
SODIUM SESQUICARBONATE. .......................................................................................... 81
SORBATES. ............................................................................................................................ 81
STANNOUS CHLORIDE. ...................................................................................................... 82
STEAROYL LACTYLATES. ................................................................................................. 83
STEARYL CITRATE. ............................................................................................................. 83
SUCROSE ACETATE ISOBUTYRATE. ............................................................................... 84
SULFITES. ............................................................................................................................... 85
*
SUNSET YELLOW FCF ....................................................................................................... 87
TALC ....................................................................................................................................... 90
TARTRATES. .......................................................................................................................... 91
IV
TERTIARY BUTYLHYDROQUINONE (TBHQ). ............................................................... 91

THERMALLY OXIDIZED SOYA BEAN OIL INTERACTED WITH MONO- AND
DIGLYCERIDES OF FATTY ACIDS. ................................................................................... 92
THIODIPROPIONATES. ........................................................................................................ 92
TOCOPHEROLS. .................................................................................................................... 93
TRIETHYL CITRATE. ........................................................................................................... 93
TRIPOTASSIUM CITRATE. .................................................................................................. 94
TRISODIUM CITRATE. ......................................................................................................... 94
V
‫اﻝﻤواد اﻝﻤﻀﺎﻓﺔ اﻝﻤﺴﻤوح ﺒﺈﺴﺘﺨداﻤﻬﺎ ﻓﻲ اﻝﻤواد اﻝﻐذاﺌﻴﺔ‬
‫اﻝﻤﺠﺎل وﻨطﺎق اﻝﺘطﺒﻴق‬ ‫‪.1‬‬
‫ﺘﺨﺘص ﻫذﻩ اﻝﻤوﺼﻔﺔ اﻝﻘﻴﺎﺴﻴﺔ اﻝﺨﻠﻴﺠﻴﺔ ﺒﺎﻝﻤواد اﻝﻤﻀﺎﻓﺔ اﻝﻤﺴﻤوح ﺒﺈﺴﺘﺨداﻤﻬﺎ ﻓﻲ اﻝﻤواد‬
‫اﻝﻐذاﺌﻴﺔ‪.‬‬
‫اﻝﻤواد اﻝﻤﻀﺎﻓﺔ إﻝﻰ اﻷﻏذﻴﺔ اﻝواردة ﻓﻲ ﻫذﻩ اﻝﻤواﺼﻔﺔ‬ ‫‪1.1‬‬
‫اﻝﻤواد اﻝﻤﻀﺎﻓﺔ إﻝﻰ اﻷﻏذﻴﺔ اﻝواردة ﻓﻲ ﻫذﻩ اﻝﻤواﺼﻔﺔ ﻫﻲ ﻓﻘط اﻝﻤﺼﻨﻔﺔ ﻻﺴﺘﺨداﻤﻬﺎ ﻓﻲ‬
‫اﻝﻐذاء واﻝﺘﻲ ﺘﺘطﺎﺒق ﻤﻊ اﺸﺘراطﺎت ﻫذﻩ اﻝﻤواﺼﻔﺔ وﺘﺸﻤل اﻝﻤواد اﻝﻤﻀﺎﻓﺔ إﻝﻰ اﻷﻏذﻴﺔ اﻝﺘﻲ‬
‫ﺘم ﺘﺤدﻴدﻫﺎ ﺒﺎﻝﺠرﻋﺔ اﻝﻤﻘﺒوﻝﺔ ﻴوﻤﻴﺎً )‪ (ADI‬وذﻝك ﻋﻠﻰ أﺴﺎس ﻤﺠﻤوﻋﺔ ﻤن اﻝﻤﻌﺎﻴﻴر وﻗد‬
‫اﻋﺘﺒرت آﻤﻨﺔ ﻤن ﻗﺒل ﻝﺠﻨﺔ دﺴﺘور اﻷﻏذﻴﺔ اﻝﻤﺘﺨﺼﺼﺔ ﺒﺎﻝﻤواد اﻝﻤﻀﺎﻓﺔ إﻝﻰ اﻷﻏذﻴﺔ‬
‫)‪ (JECFA1‬وﻨظﺎم اﻝﺘرﻗﻴم اﻝدوﻝﻲ )‪ٕ .(INS‬وان اﺴﺘﺨدام اﻝﻤﻀﺎﻓﺎت ﺒﺸﻜل ﻴطﺎﺒق ﻝﻤﺎ ورد‬
‫ﻓﻲ ﻫذﻩ اﻝﻤواﺼﻔﺔ ﻝﻪ ﻤﺎ ﻴﺒررﻩ ﻓﻨﻴﺎً‪.‬‬
‫اﻷﻏذﻴﺔ اﻝﺘﻲ ُﻴﺴﻤﺢ ﺒﺎﺴﺘﺨدام اﻝﻤواد اﻝﻤﻀﺎﻓﺔ اﻝﻴﻬﺎ‬ ‫‪2.1‬‬
‫ﺘُﺤدد ﻫذﻩ اﻝﻤواﺼﻔﺔ ﺸروط اﺴﺘﺨدام اﻝﻤواد اﻝﻤﻀﺎﻓﺔ إﻝﻰ اﻷﻏذﻴﺔ ﻓﻲ ﺠﻤﻴﻊ اﻷﻏذﻴﺔ‪ ،‬ﺴواء‬
‫ﻜﺎن ﻝﻬﺎ ﻤواﺼﻔﺔ ﺨﺎﺼﺔ ﺒﻬﺎ ﺴﺎﺒﻘﺎً أو ﻝم ﻴﻜن‪ ،‬إن اﺴﺘﺨدام اﻝﻤواد اﻝﻤﻀﺎﻓﺔ ﻓﻲ اﻷﻏذﻴﺔ اﻝﺘﻲ‬
‫وﻀﻊ ﻤواﺼﻔﺎت ﻝﻬﺎ ﻴﺨﻀﻊ ﻝﺸروط اﻻﺴﺘﺨدام اﻝﻤوﻀوﻋﺔ ﻤن ﻗﺒل ﻝﺠﺎن اﻝﻤواﺼﻔﺎت اﻝﻐذاﺌﻴﺔ‬
‫ﻓﻲ ﻫﻴﺌﺔ اﻝﺘﻘﻴﻴس اﻝﺨﻠﻴﺠﻴﺔ‪.‬‬
‫اﻷﻏذﻴﺔ اﻝﺘﻲ ﻻ ُﻴﺴﻤﺢ ﺒﺎﺴﺘﺨدام اﻝﻤواد اﻝﻤﻀﺎﻓﺔ اﻝﻴﻬﺎ‬ ‫‪3.1‬‬
‫ﺘﺸﻤل ﻫذﻩ اﻝﻤواﺼﻔﺔ اﻷﻏذﻴﺔ اﻝﺘﻲ ﻻ ُﻴﺴﻤﺢ ﺒﺎﺴﺘﺨدام اﻝﻤواد اﻝﻤﻀﺎﻓﺔ إﻝﻰ اﻷﻏذﻴﺔ ﻝﻬﺎ أو‬
‫ﻤﻘﻴداً‪.‬‬
‫اﻝﺘﻲ ﻴﻜون اﺴﺘﺨدام اﻝﻤواد اﻝﻤﻀﺎﻓﺔ إﻝﻰ اﻷﻏذﻴﺔ ﻓﻴﻬﺎ ّ‬
‫اﻝﺤدود اﻝﻘﺼوى اﻝﻤﺴﻤوح ﺒﺎﺴﺘﺨداﻤﻬﺎ ﻤن اﻝﻤواد اﻝﻤﻀﺎﻓﺔ إﻝﻰ اﻷﻏذﻴﺔ‬ ‫‪4.1‬‬
‫اﻝﻬدف اﻷﺴﺎﺴﻲ ﻤن وﻀﻊ اﻝﺤدود اﻝﻘﺼوى اﻝﻤﺴﻤوح ﺒﺎﺴﺘﺨداﻤﻬﺎ ﻤن اﻝﻤواد اﻝﻤﻀﺎﻓﺔ إﻝﻰ‬
‫اﻷﻏذﻴﺔ ﻓﻲ اﻷﻏذﻴﺔ اﻝﻤﺘﻨوﻋﺔ ﻫﻲ ﻝﻠﺘﺄﻜد ﻤن أن اﻝﻜﻤﻴﺎت اﻝﻤﺘﻨﺎوﻝﺔ ﻤن اﻝﻤﻀﺎف ﻻ ﺘزﻴد ﻋن‬
‫اﻝﺠرﻋﺔ اﻝﻤﻘﺒوﻝﺔ ﻴوﻤﻴﺎً‪.‬‬
‫‪ : JECFA 1‬لجنة خبراء المواد المضافة إلى األغذية‬
‫‪1‬‬
‫اﻝﻤراﺠﻊ اﻝﺘﻜﻤﻴﻠﻴﺔ‬ ‫‪.2‬‬
‫‪ " GSO 9‬ﺒطﺎﻗﺎت اﻝﻤواد اﻝﻐذاﺌﻴﺔ اﻝﻤﻌﺒﺄة " ‪.‬‬ ‫‪1.2‬‬
‫‪ " GSO 15‬طرق اﺨذ ﻋﻴﻨﺎت اﻝزﻴوت واﻝدﻫون اﻝﻐذاﺌﻴﺔ " ‪.‬‬ ‫‪2.2‬‬
‫‪ " GSO 17‬اﻝﻜﺸف ﻋن اﻝﻤواد اﻝﻤﺴﻤوح ﺒﺈﻀﺎﻓﺘﻬﺎ ﻝﻠزﻴوت واﻝدﻫون اﻝﻐذاﺌﻴﺔ وطرق ﺘﻘدﻴرﻫﺎ‬ ‫‪3.2‬‬
‫‪ -‬اﻝﺠزء اﻷول " ‪.‬‬
‫‪ " GSO 22‬طرق اﺨﺘﺒﺎر اﻝﻤواد اﻝﻤﻠوﻨﺔ اﻝﻤﺴﺘﺨدﻤﺔ ﻓﻲ اﻝﻤواد اﻝﻐذاﺌﻴﺔ " ‪.‬‬ ‫‪4.2‬‬
‫‪ " GSO 173‬طرق اﺨﺘﺒﺎر ﺤﻤض اﻝﺒﻨزوﻴك وﺒﻨزوات اﻝﺼودﻴوم وﺒﻨزوات اﻝﺒوﺘﺎﺴﻴوم‬ ‫‪5.2‬‬
‫اﻝﻤﺴﺘﺨدﻤﺔ ﻓﻲ ﺤﻔظ اﻝﻤواد اﻝﻐذاﺌﻴﺔ " ‪.‬‬
‫‪ " GSO 176‬طرق اﺨﺘﺒﺎر أﻤﻼح ﺤﻤض اﻝﻜﺒرﻴﺘوز اﻝﻤﺴﺘﺨدﻤﺔ ﻓﻲ ﺤﻔظ اﻝﻤواد اﻝﻐذاﺌﻴﺔ " ‪.‬‬ ‫‪6.2‬‬
‫‪ " GSO 654‬اﻻﺸﺘراطﺎت اﻝﻌﺎﻤﺔ ﻝﻸﻏذﻴﺔ اﻝﻤﻌﺒﺄة ذات اﻻﺴﺘﻌﻤﺎﻻت اﻝﺘﻐذوﻴﺔ اﻝﺨﺎﺼﺔ " ‪.‬‬ ‫‪7.2‬‬
‫‪ " GSO 795‬طرق اﺨﺘﺒﺎر ﻤﻀﺎدات اﻷﻜﺴدة اﻝﻤﺴﻤوح ﺒﺎﺴﺘﺨداﻤﻬﺎ ﻓﻲ اﻝﻤﻨﺘﺠﺎت اﻝﻐذاﺌﻴﺔ "‪.‬‬ ‫‪8.2‬‬
‫‪ " GSO 840‬طرق ﺘﻘدﻴر اﻝﻤﺤﻠﻴﺎت اﻝﻤﺴﻤوح ﺒﺎﺴﺘﻌﻤﺎﻝﻬﺎ ﻓﻲ اﻝﻤﻨﺘﺠﺎت اﻝﻐذاﺌﻴﺔ ‪ -‬اﻝﺠزء‬ ‫‪9.2‬‬
‫اﻷول " ‪.‬‬
‫‪ " GSO/CAC 107‬ﺒطﺎﻗﺔ اﻝﻤواد اﻝﻤﻀﺎﻓﺔ ﻝﻸﻏذﻴﺔ ﻋﻨدﻤﺎ ﺘﺒﺎع ﻜﻤﺎ ﻫﻲ " ‪.‬‬ ‫‪10.2‬‬
‫‪ " GSO 995‬اﻝﻤﺤﻠﻴﺎت اﻝﻤﺴﻤوح ﺒﺎﺴﺘﺨداﻤﻬﺎ ﻓﻲ اﻝﻤﻨﺘﺠﺎت اﻝﻐذاﺌﻴﺔ " ‪.‬‬ ‫‪11.2‬‬
‫‪ " GSO 2373‬أﺴﻤﺎء اﻝﻔﺌﺎت اﻝوظﻴﻔﻴﺔ وﻨظﺎم اﻝﺘرﻗﻴم اﻝدوﻝﻲ ﻝﻠﻤواد اﻝﻤﻀﺎﻓﺔ " ‪.‬‬ ‫‪12.2‬‬
‫ﺘﻌﺎرﻴف‬ ‫‪.3‬‬
‫اﻝﻤواد اﻝﻤﻀﺎﻓﺔ ﻝﻸﻏذﻴﺔ ‪:‬‬ ‫‪1.3‬‬
‫أي ﻤﺎدة ﻻ ﺘﺴﺘﻬﻠك ﻋﺎدة ﻜﻐذاء ﻓﻲ ﺤد ذاﺘﻬﺎ‪ ،‬وﻻ ﺘﺴﺘﺨدم ﻋﺎدة ﻜﻤﻜون ﻤن ﻤﻜوﻨﺎت‬
‫اﻷﻏذﻴﺔ‪ ،‬ﺴواء أﻜﺎن ﻝﻬﺎ ﻗﻴﻤﺔ ﻏذاﺌﻴﺔ أو ﻝم ﻴﻜن‪ ،‬واﻝﺘﻲ ﻴﻨﺘﺞ أو ﻴﺘوﻗﻊ أن ﻴﻨﺘﺞ ﻋن إﻀﺎﻓﺘﻬﺎ‬
‫ﻋﻤداً ﻝﻸﻏذﻴﺔ ﻷﻏراض ﺘﻘﻨﻴﺔ )ﻤن ﺒﻴﻨﻬﺎ اﻷﻏراض اﻝﻌﻀوﻴﺔ( أﺜﻨﺎء اﻝﺘﺼﻨﻴﻊ واﻝﺘﺠﻬﻴز‬
‫واﻹﻋداد واﻝﻤﻌﺎﻝﺠﺔ واﻝﺘﻌﺒﺌﺔ واﻝﺘﻐﻠﻴف واﻝﻨﻘل أو اﻝﻤﺤﺎﻓظﺔ ﻋﻠﻰ ﻫذﻩ اﻷﻏذﻴﺔ )ﺒﺼورة ﻤﺒﺎﺸرة‬
‫‪2‬‬
‫أو ﻏﻴر ﻤﺒﺎﺸرة( أو ﻓﻲ ﻤﻨﺘﺠﺎﺘﻬﺎ اﻝﻔرﻋﻴﺔ ﻋﻨﺼر ﻤن ﻋﻨﺎﺼر ﺨﺼﺎﺌص ﻫذﻩ اﻷﻏذﻴﺔ أو‬
‫ﻤؤﺜ اًر ﻓﻲ ﻫذﻩ اﻝﺨﺼﺎﺌص‪.‬‬
‫اﻝﺠرﻋﺔ اﻝﻤﻘﺒول ﺘﻨﺎوﻝﻬﺎ ﻴوﻤﻴﺎ )‪:(ADI‬‬ ‫‪2.3‬‬
‫ﻜﻤﻴﺔ اﻝﻤﺎدة اﻝﻤﻀﺎﻓﺔ ﻝﻸﻏذﻴﺔ اﻝﻤﻘدرة ﻤن ﻗﺒل ﻝﺠﻨﺔ اﻝﺨﺒراء اﻝﻤﺸﺘرﻜﺔ اﻝﻤﻌﻨﻴﺔ ﺒﺎﻝﻤواد‬
‫اﻝﻤﻀﺎﻓﺔ إﻝﻰ اﻷﻏذﻴﺔ )‪ (JECFA‬واﻝﺘﻲ ﻴﻤﻜن أن ﻴﺘﻨﺎوﻝﻬﺎ اﻹﻨﺴﺎن ﻴوﻤﻴﺎً طﻴﻠﺔ ﻓﺘرة ﺤﻴﺎﺘﻪ‬
‫دون ﺤدوث أي ﺨطورة ﺘذﻜر ﻋﻠﻰ ﺼﺤﺘﻪ ‪ ،‬وﺘﻘدر ﻋﻠﻰ أﺴﺎس وزن اﻝﺠﺴم‪.‬‬
‫اﻝﺤد اﻷﻗﺼﻰ ﻻﺴﺘﺨدام اﻝﻤﻀﺎف اﻝﻐذاﺌﻲ‪:‬‬ ‫‪3.3‬‬

‫أﻋﻠﻰ ﺘرﻜﻴز ﻤﺴﻤوح اﺴﺘﺨداﻤﻪ ﻤن ﻤﻀﺎف اﻷﻏذﻴﺔ ﻝﻴؤدي اﻝﻐرض اﻝﻤطﻠوب ﻤﻨﻪ وﻴﻜون آﻤن‬
‫وﻓﻘﺎ ﻝﻤﺎ ﺤددﺘﻪ ﻫﻴﺌﺔ اﻝدﺴﺘور اﻝﻐذاﺌﻲ‪ ،‬وﻴﻌﺒر ﻋﻨﻬﺎ ﺒﺎﻝﻤﻴﻠﺠرام ﻤﻀﺎف ﻏذاﺌﻲ ﻝﻜل ﻜﻴﻠو ﺠرام‬
‫ﻤن اﻝﻤﺎدة اﻝﻐذاﺌﻴﺔ‪.‬‬
‫اﻝﺠرﻋﺔ اﻝﻤﻘﺒول ﺘﻨﺎوﻝﻬﺎ ﻴوﻤﻴﺎ وﻏﻴر اﻝﻤﺤددة )‪:(NS‬‬ ‫‪4.3‬‬

‫وﻫﻲ اﺴﺘﺨدام اﻝﻤﺎدة اﻝﻤﻀﺎﻓﺔ ﺒﻜﻤﻴﺎت ﻤﻨﺎﺴﺒﺔ ﻝﻠﺤﺼول ﻋﻠﻰ اﻝﻐرض اﻝﻤطﻠوب وﻫذﻩ اﻝﻤﺎدة‬
‫ﺘﺘﻤﻴز ﺒﺎن ﺴﻤﻴﺘﻬﺎ ﻗﻠﻴﻠﺔ ﺠدا ﺒﻨﺎء ﻋﻠﻰ ﺼﻔﺎﺘﻬﺎ اﻝﻜﻴﻤﺎﺌﻴﺔ واﻝﺒﻴوﻜﻤﻴﺎﺌﻴﺔ وﺒﺎﻝﺘﺎﻝﻲ ﻻ ﺘﺴﺒب ﻀر ار‬
‫ﻋﻠﻰ ﺼﺤﺔ اﻝﻤﺴﺘﻬﻠك وذﻝك وﻓﻘﺎ ﻝﻤﻌﺎﻴﻴر ‪ .JECFA‬وﺒﻨﺎء ﻋﻠﻰ ذﻝك ﻓﺎن ﻫذﻩ اﻝﻤﺎدة ﺘﻀﺎف‬
‫ﺤﺴب اﻝﻤﻤﺎرﺴﺎت اﻝﺘﺼﻨﻴﻌﻴﺔ اﻝﺠﻴدة ‪ GMP‬اﻝوارد ﺘﻌرﻴﻔﻬﺎ ﻓﻲ اﻝﺒﻨد ‪ 3.3‬ﺒﺎﺨﺘﻼف اﻝﻐرض‬
‫اﻝﻔﻨﻲ ﻝﻬذﻩ اﻝﻤﺎدة ‪.‬‬
‫ﻤﻤﺎرﺴﺎت اﻝﺘﺼﻨﻴﻊ اﻝﺠﻴد )‪ (GMP‬ﻴﺠب أن ﺘﺴﺘﺨدم ﺠﻤﻴﻊ اﻝﻤواد اﻝﻤﻀﺎﻓﺔ إﻝﻰ اﻷﻏذﻴﺔ‬ ‫‪5.3‬‬
‫اﻝﺨﺎﻀﻌﺔ ﻻﺸﺘراطﺎت ﻫذﻩ اﻝﻤواﺼﻔﺔ ﻝﺸروط ﻤﻤﺎرﺴﺎت اﻝﺘﺼﻨﻴﻊ اﻝﺠﻴد واﻝﺘﻲ ﺘﺸﻤل اﻵﺘﻲ‪:‬‬
‫ﺘﺤدد ﻜﻤﻴﺔ اﻝﻤﻀﺎف اﻝﻤﺴﺘﺨدم ﻓﻲ اﻝﻐذاء ﻷدﻨﻰ ﺤد ﻤﻤﻜن وﻀروري ﻹﺤداث اﻷﺜر‬ ‫•‬
‫اﻝﻤطﻠوب‬
‫ﻜﻤﻴﺔ اﻝﻤﻀﺎف اﻝذي أﺼﺒﺢ ﻤﻜوﻨﺎ ﻤن اﻝﻐذاء ﻜﻨﺘﻴﺠﺔ ﻻﺴﺘﺨداﻤﻪ ﻓﻲ اﻝﺘﺼﻨﻴﻊ أو‬ ‫•‬
‫اﻝﺘﻌﺒﺌﺔ واﻝذي ﻻ ﻴﻬدف ﻻﺴﺘﺤداث أي آﺜﺎر ﻓﻴزﻴﺎﺌﻴﺔ أو ﺘﻘﻨﻴﺔ ﻓﻲ اﻝﻐذاء‪ ،‬ﻓﺈﻨﻬﺎ ﺘﺨﻔض‬
‫إﻝﻰ اﻝﺤد اﻝﻤﻤﻜن‪.‬‬
‫ﻴﺠب أن ﻴﻜون اﻝﻤﻀﺎف ذو رﺘﺒﺔ ﻏذاﺌﻴﺔ )‪ (Food Grade‬وﻤﺤﻀر وﻤﺘداول ﻜﻤﻜون‬ ‫•‬
‫ﻏذاﺌﻲ‪.‬‬
‫‪3‬‬
‫اﻝﻤﺘطﻠﺒﺎت‬ ‫‪.4‬‬
‫ﻨظﺎم ﺘﺼﻨﻴف اﻝﻐذاء‬ ‫‪1.4‬‬
‫إن ﻨظﺎم ﺘﺼﻨﻴف اﻝﻐذاء ﻫو اﻝوﺴﻴﻠﺔ ﻝﺘﺤدﻴد اﺴﺘﺨداﻤﺎت اﻝﻤواد اﻝﻤﻀﺎﻓﺔ إﻝﻰ اﻷﻏذﻴﺔ ﻀﻤن‬ ‫‪1.1.4‬‬
‫ﻫذﻩ اﻝﻤواﺼﻔﺎت وﻴﻨطﺒق ﻋﻠﻰ ﺠﻤﻴﻊ أﻨواع اﻷﻏذﻴﺔ ﺒﺸﻜل ﻋﺎم ﻜﻤﺎورد ﻓﻲ اﻝﻤواﺼﻔﺔ اﻝﻘﻴﺎﺴﻴﺔ‬
‫اﻝﺨﻠﻴﺠﻴﺔ اﻝﺒﻨد)‪.(12.2‬‬
‫ﻴﻌﺘﻤد ﻨظﺎم ﺘﺼﻨﻴف اﻝﻐذاء ﻋﻠﻰ اﻝﻘواﻋد اﻝﺘﺎﻝﻴﺔ‪:‬‬ ‫‪2.1.4‬‬
‫‪ 1.2.1.4‬إن ﻨظﺎم ﺘﺼﻨﻴف اﻝﻐذاء ﻫو ﻨظﺎم ﻫرﻤﻲ ﻤﺘﺴﻠﺴل ﻴﻌﻨﻲ ﻋﻨد اﻝﺴﻤﺎح ﺒﺎﺴﺘﺨدام ﻤﻀﺎف‬
‫ﻏذاﺌﻲ ﻓﻲ ﺘﺼﻨﻴف ﻏذاﺌﻲ ﻋﺎم ﻓﺎﻨﻪ ﻴﺴﻤﺢ ﺒﺎﺴﺘﺨدام ﻫذا اﻝﻤﻀﺎف ﻓﻲ ﺠﻤﻴﻊ اﻝﺘﺼﻨﻴﻔﺎت‬
‫اﻝﻔرﻋﻴﺔ اﻝﺨﺎﺼﺔ ﺒﻬذا اﻝﺘﺼﻨﻴف اﻝﻐذاﺌﻲ اﻝﻌﺎم‪ ،‬ﻤﺎ ﻝم ﻴرد ﻨص ﺒﺨﻼف ذﻝك‪ .‬وﻋﻨد اﻝﺴﻤﺎح‬
‫ﺒﺎﺴﺘﺨدام اﻝﻤﻀﺎف اﻝﻐذاﺌﻲ ﻓﻲ ﺘﺼﻨﻴف ﻏذاﺌﻲ ﻓرﻋﻲ ﻓﺎﻨﻪ ﻴﺴﻤﺢ ﺒﺎﺴﺘﺨدام ﻫذا اﻝﻤﻀﺎف ﻓﻲ‬
‫ﺠﻤﻴﻊ اﻝﺘﺼﻨﻴﻔﺎت اﻝﻔرﻋﻴﺔ اﻝﺨﺎﺼﺔ ﺒﻬذا اﻝﺘﺼﻨﻴف اﻝﻔرﻋﻲ أو أي ﻤﺎدة ﻏذاﺌﻴﺔ ﺘم ذﻜرﻫﺎ ﻓﻲ‬
‫اﻝﺘﺼﻨﻴف اﻝﻔرﻋﻲ‪.‬‬
‫‪ 2.2.1.4‬ﻴﻌﺘﻤد ﻨظﺎم ﺘﺼﻨﻴف اﻝﻐذاء ﻋﻠﻰ وﺼف اﻝﻤﺎدة اﻝﻐذاﺌﻴﺔ ﻜﻤﺎ ﺘم ﺘﺴوﻴﻘﻬﺎ‪ ،‬ﻤﺎ ﻝم ﻴرد ﻨص‬
‫ﺒﺨﻼف ذﻝك‪.‬‬
‫‪ 3.2.1.4‬ﻴﺄﺨذ ﻨظﺎم ﺘﺼﻨﻴف اﻝﻐذاء ﺒﻌﻴن اﻻﻋﺘﺒﺎر ﻤﺒدأ اﻨﺘﻘﺎل اﻝﻤواد اﻝﻤﻀﺎﻓﺔ إﻝﻰ اﻷﻏذﻴﺔ‪ ،‬ﻤﻤﺎ ﻴﻌﻨﻲ‬
‫أن ﻨظﺎم ﺘﺼﻨﻴف اﻝﻐذاء ﻻ ﻴﺤﺘﺎج ﻝذﻜر اﻝﻤواد اﻝﻤرﻜﺒﺔ ﻝﻠﻐذاء )ﻤﺜل‪ :‬اﻝوﺠﺒﺎت اﻝﻤﺤﻀرة‬
‫ﻜﺎﻝﺒﻴﺘزا‪ ،‬ﻗد ﺘﺤﺘوي ﻋﻠﻰ ﺠﻤﻴﻊ اﻝﻤواد اﻝﻤﻀﺎﻓﺔ إﻝﻰ اﻷﻏذﻴﺔ اﻝﻤﺴﻤوح ﺒﺎﺴﺘﺨداﻤﻬﺎ ﻓﻲ‬
‫ﻤﻜوﻨﺎﺘﻬﺎ( إﻻ إذا اﺤﺘﺎﺠت ﻫذﻩ اﻷﻏذﻴﺔ اﻝﻤرﻜﺒﺔ ﻝﻤﻀﺎف ﻏذاﺌﻲ ﻻ ﻴﺴﻤﺢ ﺒﺎﺴﺘﺨداﻤﻪ ﻓﻲ أي‬
‫ﻤن ﻤﻜوﻨﺎﺘﻪ‪.‬‬
‫‪ُ 4.2.1.4‬ﻴﺴﺘﺨدم ﻨظﺎم ﺘﺼﻨﻴف اﻝﻐذاء ﻝﺘﺒﺴﻴط ذﻜر اﺴﺘﺨداﻤﺎت اﻝﻤواد اﻝﻤﻀﺎﻓﺔ إﻝﻰ اﻷﻏذﻴﺔ ﻝﻐﺎﻴﺎت‬
‫إﻋداد ﻫذﻩ اﻝﻤواﺼﻔﺔ‪.‬‬
‫ﻤﻊ ﻋدم اﻹﺨﻼل ﺒﻤﺎ ﺠﺎء ﻓﻲ اﻝﻤواﺼﻔﺔ اﻝﺨﺎﺼﺔ ﺒﺎﺸﺘراطﺎت اﺴﺘﺨدام اﻝﻤﻀﺎﻓﺎت اﻝﻐذاﺌﻴﺔ‬ ‫‪2.4‬‬
‫اﻝﺘﻲ ﺘﻌﺘﻤدﻫﺎ اﻝﻬﻴﺌﺔ اﻻﻝﺘزام ﺒﺎﻝﻤواد اﻝﻤﻀﺎﻓﺔ و اﻝﺤدود اﻝﻤﺴوح ﺒﻬﺎ ﻓﻲ اﻝﺠدول )‪ (1‬واﻝﺠدول‬
‫)‪.(2‬‬
‫ﻋﻨد اﺴﺘﺨدام اﻝﺒوﻝﻴوﻻت ﻓﻲ اﻝﻤﻨﺘﺠﺎت اﻝﻐذاﺌﻴﺔ ﻷﻏراض أﺨرى ﻏﻴر اﻝﺘﺤﻠﻴﺔ ﺒﻨﺴﺒﺔ ﻻ ﺘﺘﺠﺎوز ‪،%10‬‬ ‫‪3.4‬‬
‫ﻓﺈﻨﻪ ﻻﻴﻠزم ﻜﺘﺎﺒﺔ اﻝﺘﺤذﻴرات اﻝﺨﺎﺼﺔ ﺒﻬﺎ اﻝواردة ﻓﻲ اﻝﻼﺌﺤﺔ اﻝﻔﻨﻴﺔ اﻝﻤذﻜورة ﻓﻲ اﻝﺒﻨد ‪.11.2‬‬
‫‪4‬‬
‫اﻝﻤﻀﺎﻓﺎت اﻝﻐذاﺌﻴﺔ اﻝﻤﻨﻘوﻝﺔ إﻝﻰ اﻝﻐذاء‬ ‫‪.5‬‬
‫ﺘطﺒق اﻹﺸﺘراطﺎت اﻝواردة أدﻨﺎﻩ ﻋﻠﻰ اﻝﻤﻀﺎﻓﺎت اﻝﻐذاﺌﻴﺔ اﻝﻤﻨﻘوﻝﺔ ﻤن اﻝﻤواد اﻝﺨﺎم واﻝﻤﻜوﻨﺎت‬ ‫‪1.5‬‬
‫إﻝﻰ اﻝﻐذاء ‪.‬‬
‫اﻝﻤﻀﺎﻓﺎت اﻝﺘﻲ ﻴﻤﻜن أن ﺘﺘواﺠد ﻓﻲ اﻝﻐذاء ﻨﺘﻴﺠﺔً إﻝﻰ اﻨﺘﻘﺎﻝﻬﺎ ﻤن اﻝﻤواد اﻝﺨﺎم أو اﻝﻤﻜوﻨﺎت‬
‫اﻝﻤﺴﺘﺨدﻤﺔ‪ ،‬ﺒﺨﻼف اﻝﻤواد اﻝﻤﻀﺎﻓﺔ إﻝﻰ اﻝﻤﻨﺘﺞ ﺒﺸﻜل ﻤﺒﺎﺸر‪ ،‬ﺒﺸرط‪:‬‬
‫أن ﺘﻜون اﻝﻤﻀﺎﻓﺎت اﻝﻤﺴﻤوح ﺒﺈﺴﺘﺨداﻤﻬﺎ ﻓﻲ اﻝﻤواد اﻝﺨﺎم أو اﻝﻤﻜوﻨﺎت اﻷﺨرى )ﺒﻤﺎ ﻓﻴﻬﺎ‬ ‫أ(‬
‫اﻝﻤﻀﺎﻓﺎت اﻝﻐذاﺌﻴﺔ( طﺒﻘﺎً ﻝﻬذﻩ اﻝﻼﺌﺤﺔ‪.‬‬
‫ُ‬
‫اﻝﻤﻀﺎﻓﺎت ﻓﻲ اﻝﻤواد اﻝﺨﺎم أو اﻝﻤﻜوﻨﺎت اﻷﺨرى )ﺒﻤﺎ ﻓﻴﻬﺎ‬
‫ب( أن ﻻ ﻴﺘﺠﺎوز ﻤﺤﺘوى ُ‬
‫اﻝﻤﻀﺎﻓﺎت اﻝﻐذاﺌﻴﺔ( اﻝﺤد اﻷﻋﻠﻰ اﻝﻤﺤدد ﻓﻲ ﻫذﻩ اﻝﻼﺌﺤﺔ‪.‬‬
‫ُ‬
‫أن اﻝﻐذاء اﻝﻤﺤﺘوي ﻋﻠﻰ اﻝﻤواد اﻝﻤﻀﺎﻓﺔ اﻝﻤﻨﻘوﻝﺔ واﻝﺘﻲ ﻻ ﺘﺤﺘوي ﻋﻠﻰ اﻝﻤﻀﺎﻓﺎت ﻓﻲ‬ ‫ج(‬
‫ﺤدودﻫﺎ اﻝﻘﺼوى اﻷﻋﻠﻰ اﻝظﺎﻫرة ﻓﻲ اﺴﺘﺨدام اﻝﻤواد اﻝﺨﺎم أو اﻝﻤﻜوﻨﺎت ﺘﺤت اﻝﻀروف‬
‫اﻝﺘﻜﻨوﻝوﺠﻴﺔ اﻝﻤﻨﺎﺴﺒﺔ أو اﻝﻤﻤﺎرﺴﺎت اﻝﺘﺼﻨﻴﻌﻴﺔ‪ .‬ﺒﻤﺎ ﻴﺘواﻓق ﻤﻊ أﺤﻜﺎم ﻫذﻩ اﻝﻼﺌﺤﺔ‪.‬‬
‫اﻻﺸﺘراطﺎت اﻝﺨﺎﺼﺔ اﻝﺘﻲ ﺘطﺒق ﻋﻨد اﺴﺨﺘدام اﻝﻤﻀﺎﻓﺎت اﻝﻐذاﺌﻴﺔ اﻝﺘﻲ ﻻ ﻴﺴﻤﺢ ﺒﺎﺴﺘﺨدﻤﻬﺎ‬ ‫‪2.5‬‬
‫ﺒﺸﻜل ﻤﺒﺎﺸر ﻓﻲ اﻝﻤﻜوﻨﺎت اﻝﻐذاﺌﻴﺔ و اﻝﻤواد اﻝﺨﺎم‪.‬‬
‫اﻝﻤﻀﺎﻓﺎت ﻗد ﺘﺴﺘﺨدم ﻓﻲ أو ﺘﻀﺎف إﻝﻰ اﻝﻤواد اﻝﺨﺎم أو أي ﻤﻜوﻨﺎت ﻓﻲ ﺤﺎل أن اﻝﻤواد اﻝﺨﺎم‬
‫أو اﻝﻤﻜوﻨﺎت ﺘﺴﺘﺨدم ﺒﺸﻜل ﺤﺼري ﻓﻲ ﺘﺤﻀﻴر ﻏذاء ﻤﺘطﺎﺒق ﻤﻊ ﻤﺎ ورد ﻓﻲ ﻫذﻩ اﻝﻼﺌﺤﺔ‪،‬‬
‫ﺒﺤﻴث ﻻ ﺘﺘﺠﺎوز اﻝﺤدود اﻝﻘﺼوى اﻝﺘﻲ ﺘطﺒق ﻋﻠﻰ اﻝﻐذاء‪.‬‬
‫اﻝﻐذاء اﻝﻤﺤﺘوي ﻋﻠﻰ ﻤﻀﺎﻓﺎت ﻏذاﺌﻴﺔ ﻤﻨﻘوﻝﺔ ﻏﻴر اﻝﻤﺴﻤوح ﺒﻬﺎ‬ ‫‪3.5‬‬
‫اﻝﻤواد اﻝﻤﻀﺎﻓﺔ اﻝﻐذاﺌﻴﺔ اﻝﻤﻨﻘوﻝﺔ ﻤن اﻝﻤواد اﻝﺨﺎم أو اﻝﻤﻜوﻨﺎت ﺘﻌﺘﺒر ﻏﻴر ﻤﻘﺒوﻝﺔ ﻓﻲ اﻷﻏذﻴﺔ‬
‫اﻝﻤﻀﺎﻓﺎت اﻝﻐذاﺌﻴﺔ اﻝﻤذﻜورة ﻓﻲ اﻝﺠدوﻝﻴن ‪ 1‬و‪2‬‬
‫اﻝﺘﻲ ﺘﻨدرج ﻓﻲ اﻝﺘﺼﻨﻴﻔﻴن اﻝﻐذاﺌﻴﺔ اﻝﺘﺎﻝﻴﺔ‪ ،‬ﻋدا ُ‬
‫ﻤن ﻫذﻩ اﻝﻼﺌﺤﺔ‪:‬‬
‫أ( ‪ 1.13‬ﺒداﺌل ﺤﻠﻴب اﻷم ﻝﻠرﻀﻊ‪ ،‬اﻷﻏذﻴﺔ اﻝﺤﻠﻴﺒﻴﺔ ﻝﻠﻤﺘﺎﺒﻌﺔ‪ ،‬وﺒداﺌل ﺤﻠﻴب اﻷم اﻝﻤﺼﻨﻌﺔ ذات‬
‫اﻹﺴﺘﺨداﻤﺎت اﻝطﺒﻴﺔ اﻝﺨﺎﺼﺔ ﻝﻠرﻀﻊ‪.‬‬
‫ب( ‪ 2.13‬اﻷﻏذﻴﺔ اﻝﺘﻜﻤﻴﻠﻴﺔ ﻝﻠرﻀﻊ وﺼﻐﺎر اﻷطﻔﺎل‪.‬‬
‫‪5‬‬
(1) ‫ﺠدول‬
‫اﻝﻤواد اﻝﻤﻀﺎﻓﺔ اﻝﻤﺴﻤوح ﺒﺎﺴﺘﺨداﻤﻬﺎ ﻓﻲ أﺼﻨﺎف أﻏذﻴﺔ ﻤﻌﻴﻨﺔ أو ﺴﻠﻊ ﻏذاﺌﻴﺔ ﻤﻔردة ﺘﺤت ظروف‬
.‫ﻤﺤددة‬
ACETIC ACID, GLACIAL
INS 260 Acetic acid, glacial Functional Class: Acidity regulator, Preservative.
Food Cat
Food Category Max Level Notes
No
01.6.6 Whey protein cheese. GMP
*
ALLURA RED AC
Allura red AC Functional Class: Colour INS 129
Food Cat
No
01.1.2 Dairy-based drinks, flavoured and/or fermented 300 mg/kg 52 & 161
(e.g., chocolate milk, cocoa, eggnog, drinking
yoghurt, whey based drinks).
01.6.2.2 Rind of ripened cheese. 100 mg/kg
01.6.4 Processed cheese. 100 mg/kg 161
01.6.5 Cheese analogues. 100 mg/kg 3
01.7 Dairy-based desserts (e.g., pudding, fruit or 300 mg/kg 161
flavoured yoghurt).
02.4 Fat-based desserts excluding dairy-based 300 mg/kg 161
dessert products of food category 01.7.
03.0 Edible ices, including sherbet and sorbet. 150 mg/kg
04.1.2.5 Jams, jellies, marmelades. 100 mg/kg 161
04.1.2.7 Candied fruit. 300 mg/kg 161
04.1.2.8 Fruit preparations, including pulp, purees, fruit 300 mg/kg 161 & 182
toppings and coconut milk.
04.1.2.9 Fruit-based desserts, including fruit-flavoured 300 mg/kg 161
water-based desserts.
04.1.2.11 Fruit fillings for pastries 300 mg/kg 161
04.2.2.3 Vegetables (including mushrooms and fungi, 300 mg/kg 161
roots and tubers, pulses and legumes, and aloe
vera), and seaweeds in vinegar, oil, brine, or
soybean sauce.
04.2.2.4 Canned or bottled (pasteurized) or retort pouch 200 mg/kg 161
vegetables (including mushrooms and fungi,
6

vera), and seaweeds.
04.2.2.6 Vegetable (including mushrooms and fungi, 200 mg/kg 92 & 161
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.
05.1.3 Cocoa-based spreads, including fillings. 300 mg/kg 161
05.1.4 Cocoa and chocolate products. 300 mg/kg 183
05.1.5 Imitation chocolate, chocolate substitute 300 mg/kg
products.
05.2 Confectionery including hard and soft candy, 300 mg/kg
nougats, etc. other than food categories 05.1,
05.3 and 05.4.
05.3 Chewing gum. 300 mg/kg
05.4 Decorations (e.g., for fine bakery wares), 300 mg/kg
toppings (non fruit)and sweet sauces.
06.3 Breakfast cereals, including rolled oats. 300 mg/kg
06.5 Cereal and starch based desserts (e.g., rice 300 mg/kg
pudding, tapioca pudding).
07.1.2 Crackers, excluding sweet crackers 300 mg/kg 161
07.1.3 Other ordinary bakery products (e.g., bagels, 300 mg/kg 161
pita, English muffins).
07.2 Fine bakery wares (sweet, salty, savoury) and 300 mg/kg 161
mixes.
08.3.2 Heat-treated processed comminuted meat, 25 mg/kg 161
poultry, and game products.
08.4 Edible casings (e.g., sausage casings) 300 mg/kg 16
09.2.1 Frozen fish, fish fillets, and fish products, 300 mg/kg 95
including mollusks, crustaceans, and
echinoderms.
09.2.4.1 Cooked fish and fish products. 300 mg/kg 95
09.2.4.2 Cooked mollusks, crustaceans, and 250 mg/kg
echinoderms.
09.2.5 Smoked, dried, fermented, and/or salted fish 300 mg/kg 22
and fish products, including mollusks,
crustaceans, and echinoderms.
09.3.3 Salmon substitutes, caviar, and other fish roe 300 mg/kg
products.
09.3.4 Semi-preserved fish and fish products, 300 mg/kg
echinoderms (e.g., fish paste), excluding
products of food categories 09.3.1 - 09.3.3.
10.1 Fresh eggs. 100 mg/kg 4
10.4 Egg-based desserts (e.g., custard). 300 mg/kg 161
11.4 Other sugars and syrups (e.g., xylose, maple 300 mg/kg 161
syrup, sugar toppings).
7
12.2.2 Seasonings and condiments. 300 mg/kg

12.4 Mustards. 300 mg/kg
12.5 Soups and broths. 300 mg/kg 161
12.6 Sauces and like products. 300 mg/kg
13.3 Dietetic foods intended for special medical 50 mg/kg
purposes (excluding products of food category
13.1).
13.4 Dietetic formulae for slimming purposes and 50 mg/kg
weight reduction.
13.5 Dietetic foods (e.g., supplementary foods for 300 mg/kg
dietary use) excluding products of food
categories 13.1 - 13.4 and 13.6.
13.6 Food supplements. 300 mg/kg
14.1.4 Water-based flavoured drinks, including 300 mg/kg 127 & 161
"sport," "energy," or "electrolyte" drinks and
particulated drinks.
15.1 Snacks - potato, cereal, flour or starch based 200 mg/kg 161
(from roots and tubers, pulses and legumes).
15.2 Processed nuts, including coated nuts and nut 100/kg
mixtures (with e.g., dried fruit).
‫ )اﻝﻌﺒﺎرة اﻝﺴﺎﺒﻘﺔ ﻴﺠب أن ﺘﻜون ﻤﻜﺘوﺒﺔ ﺘﺤت‬.‫*ﻫذﻩ اﻝﻤواد ﻗد ﻴﻜون ﻝﻬﺎ ﺘﺄﺜﻴر ﺴﻠﺒﻲ ﻋﻠﻰ اﻝﻨﺸﺎط واﻝﺘرﻜﻴز ﻝدى اﻷطﻔﺎل‬
(.‫اﻝﻤﺤﺘوﻴﺎت‬
ALUMINIUM AMMONIUM SULFATE.

INS 523 Aluminium ammonium sulfate Functional Class:Firming agent, Stabilizer.
Food Cat
No
soybean sauce.
04.2.2.6 Vegetable (including mushrooms and fungi, 200 mg/kg 6
category 04.2.2.5.
09.2.4 Cooked and/or fried fish and fish products, 200 mg/kg 6
echinoderms.
10.2 Egg products. 30 mg/kg 6
8
ALUMINIUM SILICATE.
INS 559 Aluminium silicate Functional Class: Anticaking agent.
Food Cat
No
01.8.2 Dried whey and whey products, excluding 10000
whey cheeses. mg/kg
AMMONIUM SALTS OF PHOSPHATIDIC ACID.

INS 442 Ammonium salts of phosphatidic acid Functional Class: Emulsifier.
Food Cat
No
05.1.1 Cocoa mixes (powders) and cocoa mass/cake. 10000 97
mg/kg
05.1.4 Cocoa and chocolate products. 10000
mg/kg
05.1.5 Imitation chocolate, chocolate substitute 10000
products. mg/kg
ALPHA-AMYLASE FROM ASPERGILLUS ORYZAE VAR.

INS 1100 Alpha-Amylase from Aspergillus oryzae var Functional Class: Flour
treatment agent.
Food Cat
No
06.2 Flours and starches (including soybean GMP
powder).
ANNATTO EXTRACTS, BIXIN-BASED.

INS 160b (i) Annatto extracts, bixin-based Functional Class: Colour.
Food Cat
No
02.2.1 Butter. 20 mg/kg 8
ASCORBIC ACID, L-
INS 300 Ascorbic acid, L- Functional Class: Acidity regulator, Antioxidant, Flour
treatment agent.
Food Cat
No
13.1.2 Follow-up formulae. GMP 72
14.1.2.1 Fruit juice. GMP
14.1.2.3 Concentrates for fruit juice. GMP 127
9
14.1.3.1 Fruit nectar. GMP

14.1.3.3 Concentrates for fruit nectar. GMP 127
ASCORBYL ESTERS.
INS 304 Ascorbyl palmitate Functional Class: Antioxidant.

INS 305 Ascorbyl stearate Functional Class: Antioxidant.
Food Cat
No
01.3.2 Beverage whiteners. 80 mg/g 10
0 1.5.1 Milk powder and cream powder (plain). 500 mg/kg 10
01.5.2 Milk and cream powder analogues. 80 mg/kg 10
01.6.2.1 Ripened cheese, includes rind. 500mg/kg 10
flavoured yoghurt).
02.1.1 Butter oil, anhydrous milkfat, ghee 500 mg/kg 10
02.1.2 Vegetable oils and fats 500 mg/kg
02.1.3 Fish oil, and other animal fats 500 mg/kg
02.2.2 Fat spreads, dairy fat spreads and blended 500 mg/kg
spreads.
02.3 Fat emulsions mainly of type oil-in-water, 500 mg/kg
including mixed and/or flavoured products
based on fat emulsions.
02.4 Fat-based desserts excluding dairy-based 80mg/kg
dessert products of food category 01.7
03.0 Edible ices, including sherbet and sorbet. 200 mg/kg 10 & 15
04.1.2.2 Dried fruit. 80 mg/kg 10
04.1.2.9 Fruit-based desserts, including fruit-flavoured 500 mg/kg 2 & 10
04.2.2.2 Dried vegetables (including mushrooms and 80m g/kg 10
fungi, roots and tubers, pulses and legumes,
and aloe vera), seaweeds, and nuts and seeds.
05.0 Confectionery. 500 mg/kg 10, 15 & 114
06.3 Breakfast cereals, including rolled oats. 200 mg/kg 10
06.4.3 Pre-cooked pastas and noodles and like 20 mg/kg 10
products.
06.5 Cereal and starch based desserts (e.g., rice 500 mg/kg 2 & 10
07.0 Bakery wares. 1000 mg/kg 10 & 15
08.4 Edible casings (e.g., sausage casings). 5000 mg/kg 10
echinoderms.
09.2.2 Frozen battered fish, fish fillets, and fish 1000 mg/kg 10
crustaceans, and products, including mollusks,
10
echinoderms
10.4 Egg-based desserts (e.g., custard). 500 mg/kg 2 & 10
12.2 Herbs, spices, seasonings and condiments (e.g., 500 mg/kg 10
seasoning for instant noodles).
12.4 Mustards. 500 mg/kg 10
12.6.1 Emulsified sauces (e.g., mayonnaise, salad 500 mg/kg 10 & 15
dressing).
12.6.2 Non-emulsified sauces (e.g., ketchup, cheese 500 mg/kg 10
sauce, cream sauce, brown gravy).
12.6.3 Mixes for sauces and gravies. 200 mg/kg 10
12.6.4 Clear sauces (e.g., fish sauce). 200 mg/kg 10
12.7 Salads (e.g., macaroni salad, potato salad) and 200 mg/kg 10
sandwich spreads excluding cocoa- and nut-
based spreads of food categories 04.2.2.5 and
05.1.3.
13.1.1 Infant formulae. 10 mg/kg 15, 72 &
187
13.1.2 Follow-up formulae. 50 mg/kg 15 & 72
13.1.3 Formulae for special medical purposes for 10mg/kg 10, 15 & 72
infants.
13.2 Complementary foods for infants and young 100mg/kg 10 & 15
children.
13.4 Dietetic formulae for slimming purposes and 500 mg/kg 10
weight reduction.
13.5 Dietetic foods (e.g., supplementary foods for 500 mg/kg 10
13.6 Food supplements 500 mg/kg 10
14.1.4 Water-based flavoured drinks, including 1000 mg/kg 10 & 15
"
sport,""energy," or "electrolyte" drinks and
15.2 Processed nuts, including coated nuts and nut 200 mg/kg 10
11
AZODICARBONAMIDE.
INS 927a Azodicarbonamide Functional Class: Flour treatment agent.
Food
Cat No
06.2.1 Flour 45 mg/kg
BEESWAX.
INS 901 Beeswax Functional Class: Emulsifier, Glazing agent.
Food
Cat No
04.1.1.2 Surface-treated fresh fruit. GMP
04.2.1.2 Surface-treated fresh vegetables (including GMP 79
mushrooms and fungi, roots and tubers,
pulses and legumes, and aloe vera), seaweeds,
and nuts and seeds.
05.1.4 Cocoa and chocolate products . GMP 3
05.1.5 Imitation chocolate, chocolate substitute GMP 3
products .
05.2 Confectionery including hard and soft candy, GMP 3
05.3 and 05.4.
05.3 Chewing gum . GMP
05.4 Decorations (e.g., for fine bakery wares), GMP
toppings (non fruit) and sweet sauces.
07.2 Fine bakery wares (sweet, salty, savoury) and GMP 3
mixes .
13.6 Food supplements. GMP 3
14.1.4 Water-based flavoured drinks, including 200 mg/kg 131
14.1.5 Coffee, coffee substitutes, tea, herbal GMP 108
infusions, and other hot cereal and grain
beverages, excluding cocoa.
15.0 Ready-to-eat savouries . GMP 3
BENZOATES
INS 210 Benzoic acid Functional Class: Preservative.
INS 211 Sodium benzoate Functional Class: Preservative.
INS 212 Potassium benzoate Functional Class: Preservative.
INS 213 Calcium benzoate Functional Class: Preservative.
12
Food
Cat No
flavoured yoghurt).
02.2.2 Fat spreads, dairy fat spreads and blended 1000 mg/kg 13
spreads.
02.3 Fat emulsions mainly of type oil-in-water, 1000 mg/kg 13
02.4 Fat-based desserts excluding dairy-based 1000 mg/kg 13
04.1.2.3 Fruit in vinegar, oil, or brine. 1000 mg/kg 13
04.1.2.6 Fruit-based spreads (e.g., chutney) excluding 1000 mg/kg 13
products of food category 04.1.2.5.
04.1.2.8 Fruit preparations, including pulp, purees, 1000 mg/kg 13
fruit toppings and coconut milk.
04.1.2.9 Fruit-based desserts, including fruit flavoured 1000 mg/kg 13
04.1.2.10 Fermented fruit products. 1000 mg/kg 13
04.1.2.11 Fruit fillings for pastries. 1000 mg/kg 13
04.1.2.12 Cooked fruit. 1000 mg/kg 13
04.2.2.2 Dried vegetables (including mushrooms and 1000 mg/kg 13
soybean sauce.
vera), seaweed, and
nut and seed purees and spreads (e.g., peanut
butter.
category 04.2.2.5.
04.2.2.7 Fermented vegetable (including mushrooms 1000 mg/kg 13
and fungi, roots and tubers, pulses and
legumes, and aloe vera) and seaweed
products, excluding fermented soybean
products of food categories 06.8.6, 06.8.7,
12.9.1, 12.9.2.1 and
13
12.9.2.3.
04.2.2.8 Cooked or fried vegetables (including 1000 mg/kg 13
pulses and legumes, and aloe vera), and
seaweeds.
05.1.5 Imitation chocolate, chocolate substitute 1500 mg/kg 13
products.
05.2 Confectionery including hard and soft candy, 1500 mg/kg 13
05.3 and 05.4.
05.3 Chewing gum. 1500 mg/kg 13
05.4 Decorations (e.g., for fine bakery wares), 1500 mg/kg 13
products.
06.5 Cereal and starch based desserts (e.g., rice 1000 mg/kg 13
07.0 Bakery wares. 1000 mg/kg 13
08.2.1.2 Cured (including salted) and dried non-heat 1000 mg/kg 3 & 13
treated processed meat, poultry, and game
products in whole pieces or cuts.
08.3.1.2 Cured (including salted) and dried non-heat 1000 mg/kg 3 & 13
treated processed comminuted meat, poultry,
and game products.
09.2.4.2 Cooked mollusks, crustaceans, and 2000 mg/kg 13 & 82
echinoderms.
09.2.5 Smoked, dried, fermented, and/or salted fish 200 mg/kg 13 & 121
09.3 Semi-preserved fish and fish products, 2000 mg/kg 13 & 120
echinoderms.
10.2.1 Liquid egg products. 5000 mg/kg 13
11.6 Table-top sweeteners, including those 2000 mg/kg 13
containing high intensity sweeteners.
12.2.2 Seasonings and condiments. 1000 mg/kg 13
12.3 Vinegars. 1000 mg/kg 13
12.6 Sauces and like products. 1000 mg/kg 13
05.1.3.
14
13.3 Dietetic foods intended for special medical 1500 mg/kg 13

purposes (excluding products of food
category 13.1).
weight reduction.
13.6 Food supplements. 2000 mg/kg 13
14.1.2.1 Fruit juice. 1000 mg/kg 13, 91 & 122
14.1.2.3 Concentrates for fruit juice. 1000 mg/kg 13, 91, 122
&127
14.1.3.1 Fruit nectar. 1000 mg/kg 13, 91 & 122
14.1.3.3 Concentrates for fruit nectar. 1000 mg/kg 13, 91, 122
&127
14.1.3.4 Concentrates for vegetable nectar. 600 mg/kg 13
14.1.4 Water-based flavoured drinks, including 600 mg/kg 13,
"sport," "energy," or "electrolyte" drinks and 301
14.1.5 Coffee, coffee substitutes, tea, herbal 1000 mg/kg 13
16.0 Composite foods - foods that could not be 1000 mg/kg 13
placed in categories 01 – 15.
BENZOYL PEROXIDE.
INS 928 Benzoyl peroxide Functional Class: Flour treatment agent, Preservative.
Food
Cat No
01.8.1 Liquid whey and whey products, excluding 100 mg/kg 74
whey cheese.
01.8.2 Dried whey and whey products, excluding 100 mg/kg 147
whey cheese.
06.2.1 Flours. 75 mg/kg
BRILLIANT BLUE FCF.

INS 133Brilliant blue FCF Functional Class: Colour.
Food
Cat No
01.1.2 Dairy-based drinks, flavoured and/or 150 mg/kg 52
fermented (e.g., chocolate milk, cocoa,
eggnog, drinking yoghurt, whey based
drinks).
01.6.2.2 Rind of ripened cheese . 100 mg/kg
01.6.5 Cheese analogues . 100 mg/kg 3
15
01.7 Dairy-based desserts (e.g., pudding, fruit or 150 mg/kg

flavoured yoghurt).
02.4 Fat-based desserts excluding dairy-based 150 mg/kg
03.0 Edible ices, including sherbet and sorbet . 150 mg/kg
04.1.2.4 Canned or bottled (pasteurized) fruit . 200 mg/kg 161
04.1.2.5 Jams, jellies, marmelades . 100 mg/kg 161
04.1.2.7 Candied fruit 100 mg/kg 161
04.1.2.8 Fruit preparations, including pulp, purees, 100 mg/kg 161 & 182
04.1.2.9 Fruit-based desserts, including fruit-flavoured 150 mg/kg
04.1.2.11 Fruit fillings for pastries . 250 mg/kg
soybean sauce.
04.2.2.4 Canned or bottled (pasteurized) or retort 200 mg/kg 161
pouch vegetables (including mushrooms and
and aloe vera), and seaweeds.
04.2.2.6 Vegetable (including mushrooms and fungi, 100 mg/kg 92 & 161
category 04.2.2.5.
04.2.2.7 Fermented vegetable (including mushrooms 100 mg/kg 92 & 161
legumes, and aloe vera) and seaweed
products, excluding fermented soybean
products of food categories 06.8.6, 06.8.7,
12.9.1, 12.9.2.1 and 12.9.2.3.
05.1.4 Cocoa and chocolate products . 100 mg/kg 183
products.
05.3 and 05.4.
05.3 Chewing gum . 300 mg/kg
16
07.1 Bread and ordinary bakery wares. 100 mg/kg 161
mixes .
08.0 Meat and meat products, including poultry 100 mg/kg 4 & 16
and game .
09.1.1 Fresh fish. 300 mg/kg 4, 16 & 50
09.1.2 Fresh mollusks, crustaceans, and echinoderms 500 mg/kg 4 & 16
.
echinoderms.
products, including mollusks, crustaceans,
and echinoderms.
09.2.3 Frozen minced and creamed fish products, 500 mg/kg 16
echinoderms.
09.2.4.1 Cooked fish and fish products . 100 mg/kg 95
echinoderms .
09.2.4.3 Fried fish and fish products, including 500 mg/kg 16
mollusks, crustaceans, and echinoderms.
09.2.5 Smoked, dried, fermented, and/or salted fish 100 mg/kg 22
09.3.1 Fish and fish products, including mollusks, 500 mg/kg 16
crustaceans, and echinoderms, marinated
and/or in jelly.
crustaceans, and echinoderms, pickled and/or
in brine.
products .
09.4 Fully preserved, including canned or 500 mg/kg
fermented fish and fish products, including
10.1 Fresh eggs . GMP
10.4 Egg-based desserts (e.g., custard) . 150 mg/kg
12.2.2 Seasonings and condiments . 100 mg/kg
12.4 Mustards . 100 mg/kg
12.5 Soups and broths . 50 mg/kg
category 13.1).
17

weight reduction.
14.1.4 Water-based flavoured drinks, including 100 mg/kg
15.1 Snacks - potato, cereal, flour or starch based 200 mg/kg
15.2 Processed nuts, including coated nuts and nut 100 mg/kg
BUTYLATED HYDROXYANISOLE.
INS 320 Butylated hydroxyanisole (BHA) Functional Class: Antioxidant.
Food
Cat No
01.3.2 Beverage whiteners . 100 mg/kg 15 & 195
01.5.1 Milk powder and cream powder (plain). 100 mg/kg 15 & 196
02.1.1 Butter oil, anhydrous milk fat, ghee. 175 mg/kg 15, 133 &171
02.1.2 Vegetable oils and fats. 200 mg/kg 15 & 130
02.1.3 Fish oil, and other animal fats. 200 mg/kg 15 & 130
02.2.2 Fat spreads, dairy fat spreads and blended 200 mg/kg 15 & 130
spreads .
02.3 Fat emulsions mainly of type oil-in-water, 200 mg/kg 15 & 130
02.4 Fat-based desserts excluding dairy-based 200 mg/kg 15 & 130
03.0 Edible ices, including sherbet and sorbet . 200 mg/kg 15 & 195
04.2.2.2 Dried vegetables (including mushrooms and 200 mg/kg 15, 76 & 196
05.1.4 Cocoa and chocolate products. 200 mg/kg 15, 130 &141
05.2 Confectionery including hard and soft candy, 200 mg/kg 15 & 130
05.3 and 05.4.
05.3 Chewing gum . 400 mg/kg 130
05.4 Decorations (e.g., for fine bakery wares), 200 mg/kg 15 & 130
06.3 Breakfast cereals, including rolled oats. 200 mg/kg 15 & 196
06.4.3 Pre-cooked pastas and noodles and like 200 mg/kg 15 & 130
products .
07.0 Bakery wares . 200 mg/kg 15 & 180
08.2 Processed meat, poultry, and game products 200 mg/kg 15 & 130
in whole pieces or cuts.
18
08.3 Processed comminuted meat, poultry, and 200 mg/kg 15 & 130
game products.
09.2.1 Frozen fish, fish fillets, and fish products, 200 mg/kg 15 & 180
echinoderms.
09.2.2 Frozen battered fish, fish fillets, and fish 200 mg/kg 15 & 180
and echinoderms.
echinoderms.
09.4 Fully preserved, including canned or 200 mg/kg 15 & 180
12.2 Herbs, spices, seasonings and condiments 200 mg/kg 15 & 130
(e.g., seasoning for instant noodles).
12.5 Soups and broths. 200 mg/kg 15 & 130
12.6 Sauces and like products. 200 mg/kg 15 & 130
12.8 Yeast and like products . 200 mg/kg 15
13.6 Food supplements. 400 mg/kg 15 & 196
15.1 Snacks - potato, cereal, flour or starch based 200 mg/kg 15 & 130
15.2 Processed nuts, including coated nuts and nut 200 mg/kg 15 & 130
19
BUTYLATED HYDROXYTOLUENE.
INS 321 Butylated hydroxytoluene (BHT) Functional Class: Antioxidant.
Food
Cat No
01.3.2 Beverage whiteners. 100 mg/kg 15 &195
01.5.1 Milk powder and cream powder (plain). 200 mg/kg 15 & 196
02.1.1 Butter oil, anhydrous milk fat, ghee 75 mg/kg 15, 133 &171
spreads.
03.0 Edible ices, including sherbet and sorbet . 100 mg/kg 15 & 195
05.1.5 Imitation chocolate, chocolate substitute 200 mg/kg 15 & 197
products .
05.3 and 05.4.
06.3 Breakfast cereals, including rolled oats . 100 mg/kg 15 & 196
products.
07.0 Bakery wares. 200 mg/kg 15 & 180
08.2 Processed meat, poultry, and game products 100 mg/kg 15, 130
in whole pieces or cuts. ,&167
08.3 Processed comminuted meat, poultry, and 100 mg/kg 15, 130 &162
game products.
echinoderms.
09.2.2 Frozen battered fish, fish fillets, and fish 200 mg/kg 15 & 180
and echinoderms.
20

echinoderms.
09.4 Fully preserved, including canned or 200 mg/kg 15 & 180
12.2 Herbs, spices, seasonings and condiments 200 mg/kg 15 & 130
12.5 Soups and broths. 100 mg/kg 15 & 130
15.0 Ready-to-eat savouries. 200 mg/kg 15 & 130
CALCIUM ALUMINIUM SILICATE.

INS 556 Calcium aluminium silicate Functional Class: Anticaking agent.
Food
Cat No
01.8.2 Dried whey and whey products, excluding 10000 mg/kg
whey cheeses.
11.1.2 Powdered sugar, powdered dextrose. 15000 mg/kg 56
CALCIUM ASCORBATE.
INS 302 Calcium ascorbate Functional Class: Antioxidant.
Food
Cat No
14.1.2.1 Fruit juice. GMP
CALCIUM CARBONATE.
INS 170(i) Calcium carbonate Functional Class: Acidity regulator, Anticaking agent,
Stabilizer.
Food
Cat No
01.8.2 Dried whey and whey products, excluding 10000 mg/kg
whey cheeses.
12.1.1 Salt. GMP
CALCIUM CHLORIDE.
INS 509 Calcium chloride Functional Class: Firming agent, Stabilizer, Thickener.
Food
Cat No
01.8.2 Dried whey and whey products, excluding GMP
whey cheeses.
21
CALCIUM HYDROXIDE
INS 526 Calcium hydroxide Functional Class: Acidity regulator, Firming agent.
Food
Cat No
01.8.2 Dried whey and whey products, excluding whey GMP
cheeses.
02.2.1 Butter. GMP
CALCIUM PROPIONATE.
INS 282 Calcium propionate Functional Class: Preservative.
Food
Cat No
01.6.6 Whey protein cheese. 3000 70
mg/kg
CALCIUM SILICATE
INS 552 Calcium silicate Functional Class: Anticaking agent.
Food
Cat No
01.8.2 Dried whey and whey products, excluding whey 10000
cheeses. mg/kg
11.1.2 Powdered sugar, powdered dextrose. 15000
mg/kg
12.1. 1 Salt. GMP
CANDELILLA WAX.
INS 902 Candelilla wax Functional Class: Emulsifier, Glazing agent.
Food
Cat No
mushrooms and fungi, roots and tubers, pulses
and legumes, and aloevera), seaweeds, and nuts
and seeds.
05.1.4 Cocoa and chocolate products. GMP 3
products.
05.3 and 05.4.
05.3 Chewing gum. GMP
mixes.
22

14.1.5 Coffee, coffee substitutes, tea, herbal infusions, GMP 108
and other hot cereal and grain beverages,
excluding cocoa.
15.0 Ready-to-eat savouries. GMP 3
CANTHAXANTHIN.
INS 161g Canthaxanthin Functional Class: Color
Food
Cat No
08.4 Edible casings (e.g., sausage casings) 30 ppm
CARAMEL III - AMMONIA CARAMEL.

INS 150c Caramel iii - ammonia caramel Functional Class :Color
Food
Cat No
01.1.2 Dairy-based drinks, flavoured and/or fermented 2000 mg/kg 52
yoghurt, whey-based drinks).
01.3.2 Beverage whiteners. 1000 mg/kg
01.4.4 Cream analogues. 5000 mg/kg
01.5.2 Milk and cream powder analogues. 5000 mg/kg
01.6.4.2 Flavoured processed cheese, including 50000 mg/kg
containing fruit, vegetables, meat, etc.
01.6.5 Cheese analogues. 50000 mg/kg
flavoured yoghurt).
spreads.
04.1.2.3 Fruit in vinegar, oil, or brine. 200 mg/kg
04.1.2.4 Canned or bottled (pasteurized) fruit. 200 mg/kg
04.1.2.5 Jams, jellies, marmelades. 200 mg/kg
04.1.2.6 Fruit-based spreads (e.g., chutney) excluding 500 mg/kg
04.1.2.7 Candied fruit. 200 mg/kg
23
04.1.2.8 Fruit preparations, including pulp, purees, fruit 7500 mg/kg 187
04.1.2.11 Fruit fillings for pastries. 7500 mg/kg
04.2.2.2 Dried vegetables (including mushrooms and 50000 mg/kg 76 &161

04.2.2.3 Vegetables (including mushrooms and fungi, 500 mg/kg
soybean sauce.
04.2.2.5 Vegetable (including mushrooms and fungi, 50000 mg/kg
vera), seaweed, and nut and seed purees and
spreads (e.g., peanut butter).
category 04.2.2.5.
04.2.2.7 Fermented vegetable (including mushrooms 50000 mg/kg 161
legumes, and aloe vera) and seaweed products,
excluding fermented soybean products of food
categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and
12.9.2.3.
04.2.2.8 Cooked or fried vegetables (including 50000 mg/kg 161
and legumes, and aloe vera), and seaweeds.
05.1.2 Cocoa mixes (syrups). 50000 mg/kg
05.1.3 Cocoa-based spreads, including fillings. GMP
products.
05.2 Confectionery including hard and soft candy, GMP
05.3 and 05.4.
toppings (non-fruit) and sweet sauces.
24
products.
06.6 Batters (e.g., for breading or batters for fish or 50000 mg/kg
poultry).
06.7 Pre-cooked or processed rice products, 50000 mg/kg
including rice cakes (Oriental type only).
06.8.1 Soybean-based beverages. 1500 mg/kg
06.8.8 Other soybean protein products. 20000 mg/kg
07.1.2 Crackers, excluding sweet crackers. 50000 mg/kg 161
07.1.3 Other ordinary bakery products (e.g., bagels, 50000 mg/kg 161
07.1.4 Bread-type products, including bread stuffing 50000 mg/kg 161
and bread crumbs.
07.1.5 Steamed breads and buns. 50000 mg/kg 161
07.1.6 Mixes for bread and ordinary bakery wares. 50000 mg/kg 161
mixes.
08.0 Meat and meat products, including poultry and GMP 3, 4 & 16
game.
09.1 Fresh fish and fish products, including 30000 mg/kg 4 & 16
09.2 Processed fish and fish products, including 30000 mg/kg
09.3 Semi-preserved fish and fish products, 30000 mg/kg 95
echinoderms.
09.4 Fully preserved, including canned or fermented 500 mg/kg 50
fish and fish products, including mollusks,
10.3 Preserved eggs, including alkaline, salted, and 20000 mg/kg 4
canned eggs.
10.4 Egg-based desserts (e.g., custard). 20000 mg/kg
12.5 Soups and broths. 25000 mg/kg
12.7 Salads (e.g., macaroni salad, potato salad) and GMP
05.1.3.
12.9.2.1 Fermented soybean sauce. 20000 mg/kg 207
12.9.2.2 Non-fermented soybean sauce. 1500 mg/kg
25
12.9.2.3 Other soybean sauces. 20000 mg/kg

13.1).
weight reduction.
14.1.5 Coffee, coffee substitutes, tea, herbal infusions, 10000 mg/kg 160 & 7
excluding cocoa.
15.0 Ready-to-eat savouries. 10000 mg/kg
16.0 Composite foods - foods that could not be 1000 mg/kg
placed in categories 01 – 15.
CARAMEL IV - SULFITE AMMONIA CARAMEL

INS 150d Caramel iv - sulfite ammonia caramel Functional Class: Colour.
Food Max
Food Category Notes
Cat No Level
01.1.2 Dairy-based drinks, flavoured and/or fermented 2000 52
(e.g., chocolate milk, cocoa, eggnog, drinking mg/kg
yoghurt, wheybased drinks).
01.2.1 Fermented milks (plain). 150 mg/kg 12
01.2.2 Renneted milk (plain). GMP
01.3.2 Beverage whiteners. 1000
mg/kg
01.4.4 Cream analogues. 5000
mg/kg
01.5.2 Milk and cream powder analogues. 5000
mg/kg
01.6.1 Unripened cheese. 50000 201
mg/kg
01.6.2.1 Ripened cheese, includes rind. 50000 201
mg/kg
01.6.2.2 Rind of ripened cheese. 50000
mg/kg
01.6.4.2 Flavoured processed cheese, including containing 50000
fruit, vegetables, meat, etc. mg/kg
01.6.5 Cheese analogues. 50000 201
mg/kg
01.7 Dairy-based desserts (e.g., pudding, fruit or 2000
flavoured yoghurt). mg/kg
26
02.2.2 Fat spreads, dairy fat spreads and blended spreads. 500 mg/kg 214
02.4 Fat-based desserts excluding dairy-based dessert 20000
products of food category 01.7. mg/kg
03.0 Edible ices, including sherbet and sorbet. 1000
mg/kg
04.1.2.3 Fruit in vinegar, oil, or brine. 7500
mg/kg
04.1.2.4 Canned or bottled (pasteurized) fruit. 7500
mg/kg
04.1.2.5 Jams, jellies, marmelades. 1500
mg/kg
04.1.2.7 Candied fruit. 7500
mg/kg
04.1.2.8 Fruit preparations, including pulp, purees, fruit 7500 182
toppings and coconut milk. mg/kg
04.1.2.9 Fruit-based desserts, including fruit-flavoured 7500
water-based desserts. mg/kg
04.1.2.11 Fruit fillings for pastries. 7500
mg/kg
04.2.2 Processed vegetables (including mushrooms and 50000 92 & 161
fungi, roots and tubers, pulses and legumes, and mg/k
aloe vera), seaweeds, and nuts and seeds.
05.1.3 Cocoa-based spreads, including fillings. GMP
05.2 Confectionery including hard and soft candy, GMP
nougats, etc. other than food categories 05.1, 05.3
and 05.4.
05.3 Chewing gum. 20000
mg/kg
05.4 Decorations (e.g., for fine bakery wares), toppings GMP
(non-fruit) and sweet sauces.
06.3 Breakfast cereals, including rolled oats. 2500
mg/kg
06.4.2 ried pastas and noodles and like products. 50000 211
mg/kg
06.4.3 Pre-cooked pastas and noodles and like products. 50000 153
mg/kg
06.5 Cereal and starch based desserts (e.g., rice 2500
pudding, tapioca pudding). mg/kg
06.6 Batters (e.g., for breading or batters for fish or 2500
poultry). mg/kg
06.7 Pre-cooked or processed rice products, including 2500
rice cakes (Oriental type only) mg/kg
06.8.8 Other soybean protein products. 20000
mg/kg
07.1.2 Crackers, excluding sweet crackers. 50000 161
mg/kg
27
07.1.3 Other ordinary bakery products (e.g., bagels, pita, 50000 161
English muffins). mg/kg
07.2 Fine bakery wares (sweet, salty, savoury) and 1200
mixes mg/kg
08.0 Meat and meat products, including poultry and GMP 3, 4 & 16
game.
09.2 Processed fish and fish products, including 30000 95
mollusks, crustaceans, and echinoderms. mg/kg
09.3 Semi-preserved fish and fish products, including 30000 95
mollusks, crustaceans, and echinoderms. mg/kg
09.4 Fully preserved, including canned or fermented 30000 95
fish and fish products, including mollusks, mg/kg
10.1 Fresh eggs. 20000 4
mg/kg
10.2 Egg products. 20000 161
mg/kg
10.3 Preserved eggs, including alkaline, salted, and 20000
canned eggs. mg/kg
10.4 Egg-based desserts (e.g., custard). 20000
mg/kg
11.6 Table-top sweeteners, including those containing 1200 213
high-intensity sweeteners. mg/kg
12.2 Herbs, spices, seasonings and condiments (e.g., 10000
seasoning for instant noodles). mg/kg
12.3 Vinegars. 50000
mg/kg
12.4 Mustards. 50000
mg/kg
12.5 Soups and broths. 25000 212
mg/kg
12.6 Sauces and like products. 30000
mg/kg
12.7 Salads (e.g., macaroni salad, potato salad) and 50000
sandwich spreads excluding cocoa- and nut-based mg/kg
spreads of food categories 04.2.2.5 and 05.1.3.
12.9.2.1 Fermented soybean sauce. 60000
mg/kg
13.3 Dietetic foods intended for special medical 20000
purposes (excluding products of food category mg/kg
13.1).
13.4 Dietetic formulae for slimming purposes and 20000
weight reduction. mg/kg
13.5 Dietetic foods (e.g., supplementary foods for 20000
dietary use) excluding products of food categories mg/kg
13.1 - 13.4 and 13.6.
13.6 Food supplements. 20000
mg/kg
14.1.4 Water-based flavoured drinks, including "sport," 50000
28
"energy," or "electrolyte" drinks and particulated mg/kg

drinks.
14.1.5 Coffee, coffee substitutes, tea, herbal infusions, 10000 7 & 127
and other hot cereal and grain beverages, mg/kg
excluding cocoa.
15.0 Ready-to-eat savouries. 10000
mg/kg
16.0 Composite foods - foods that could not be placed 1000
in categories 01 – 15. mg/kg
CARBON DIOXIDE.
INS 290 carbon dioxide Functional Class: Carbonating agent, Packaging gas,
Preservative, propellant.
Food
Cat No
14.1.2.1 Fruit juice. GMP 69
14.1.2.3 Concentrates for fruit juice. GMP 69 & 127
14.1.3.1 Fruit nectar. GMP 69
14.1.3.3 Concentrates for fruit nectar. GMP 69 & 127
29
CARMINES
INS 120 Carmines Functional Class: Colour.
Food
Cat No
01.6.2.1 Ripened cheese, includes rind. 125 mg/kg
01.6.4.2 Flavoured processed cheese, including containing 100 mg/kg
fruit, vegetables, meat, etc.
01.6.5 Cheese analogues. 100 mg/kg 3 & 178
flavoured yoghurt).
02.2.2 Fat spreads, dairy fat spreads and blended spreads. 500 mg/kg 161 &
178
02.3 Fat emulsions mainly of type oil-in-water, 500 mg/kg 161 &
including mixedand/or flavoured products based 178
on fat emulsions.
02.4 Fat-based desserts excluding dairy-based dessert 150 mg/kg
products of food category 01.7.
04.1.1.2 Surface-treated fresh fruit. 500 mg/kg 4 & 16
04.2.1.2 Surface-treated fresh vegetables (including 500 mg/kg 4 & 16
mushrooms and fungi, roots and tubers, pulses and
legumes, and aloevera), seaweeds, and nuts and
seeds.
04.2.2.3 Vegetables (including mushrooms and fungi, roots 500 mg/kg 161 &
and tubers, pulses and legumes, and aloe vera), 178
and seaweeds in vinegar, oil, brine, or soybean
sauce.
04.2.2.5 Vegetable (including mushrooms and fungi, roots 100 mg/kg
and tubers, pulses and legumes, and aloe vera),
seaweed, and nut and seed purees and spreads
(e.g., peanut butter).
04.2.2.6 Vegetable (including mushrooms and fungi, roots 200 mg/kg 92
30
seaweed, and nut and seed pulps and preparations

(e.g., vegetable desserts and sauces, candied
vegetables) other than food category 04.2.2.5.
05.1.5 Imitation chocolate, chocolate substitute products. 300 mg/kg
and 05.4
05.4 Decorations (e.g., for fine bakery wares), toppings 500 mg/kg
(non fruit) and sweet sauces
06.4.3 Pre-cooked pastas and noodles and like products. 100 mg/kg 153 &
178
06.5 Cereal and starch based desserts (e.g., rice pudding 150 mg/kg
,tapioca pudding)
poultry).
06.8.1 Soybean-based beverages. 100 mg/kg 178
07.1.2 Crackers, excluding sweet crackers 200 mg/kg 178
07.1.4 Bread-type products, including bread stuffing and 500 mg/kg 178
bread crumbs.
07.2 Fine bakery wares (sweet, salty, savoury) and 200 mg/kg
mixes.
08.1.1 Fresh meat, poultry, and game, whole pieces or 500 mg/kg 4 & 16
cuts.
08.1.2 Fresh meat, poultry, and game, comminuted. 100 mg/kg 4, 16 &
117
08.2 Processed meat, poultry, and game products in 500 mg/kg 16
whole pieces or cuts.
08.3.1.1 Cured (including salted) non-heat treated 200 mg/kg
processed comminuted meat, poultry, and game
products.
08.3.1.2 Cured (including salted) and dried non-heat treated 100 mg/kg
products
08.3.1.3 Fermented non-heat treated processed comminuted 100 mg/kg
meat, poultry, and game products.
08.3.2 Heat-treated processed comminuted meat, poultry, 100 mg/kg
and game products.
08.3.3 Frozen processed comminuted meat, poultry, and 500 mg/kg 16
game products.
09.1.1 Fresh fish. 300 mg/kg 4, 16 &
50
09.1.2 Fresh mollusks, crustaceans, and echinoderms. 500 mg/kg 4 & 16
including mollusks, crustaceans, and echinoderms.
31
09.2.2 Frozen battered fish, fish fillets, and fish products, 500 mg/kg 16, 95 &
including mollusks, crustaceans, and echinoderms 178
09.2.3 Frozen minced and creamed fish products, including 500 mg/kg 16
09.2.4.1 Cooked fish and fish products. 500 mg/kg
09.2.4.2 Cooked mollusks, crustaceans, and echinoderms. 250 mg/kg
09.2.4.3 Fried fish and fish products, including mollusks, 500 mg/kg 16, 95 &
crustaceans, and echinoderms. 178
09.2.5 Smoked, dried, fermented, and/or salted fish and fish 300 mg/kg 22
products, including mollusks, crustaceans, and
echinoderms.
crustaceans, and echinoderms, marinated and/or in
jelly.
crustaceans, and echinoderms, pickled and/or in
brine.
products.
09.3.4 Semi-preserved fish and fish products, including 100 mg/kg
mollusks, crustaceans, and echinoderms (e.g., fish
paste), excluding products of food categories 09.3.1 -
09.3.3.
09.4 Fully preserved, including canned or fermented fish 500 mg/kg 16
and fish products, including mollusks, crustaceans,
and echinoderms.
10.1 Fresh eggs. GMP 4
13.3 Dietetic foods intended for special medical purposes 50 mg/kg
(excluding products of food category 13.1).
13.4 Dietetic formulae for slimming purposes and weight 50 mg/kg
reduction.
13.5 Dietetic foods (e.g., supplementary foods for dietary 300 mg/kg
use) excluding products of food categories 13.1 -
13.4 and 13.6.
14.1.4 Water-based flavoured drinks, including "sport," 100 mg/kg 178
"energy," or "electrolyte" drinks and particulated
drinks.
15.1 Snacks - potato, cereal, flour or starch based (from 200 mg/kg
root sand tubers, pulses and legumes).
15.3 Snacks - fish based. 200 mg/kg 178
32
CARNAUBA WAX.
INS 903 Carnauba wax Functional Class: Acidity regulator, Bulking agent, Carrier,
Glazing agent.
Food
Cat No
04.1.1.2 Surface-treated fresh fruit. 400 mg/kg
04.1.2 Processed fruit. 400 mg/kg
04.2.1.2 Surface-treated fresh vegetables (including 400 mg/kg 79
seeds.
05.1.5 Imitation chocolate, chocolate substitute products. 5000 mg/kg 3
05.2 Confectionery including hard and soft candy, 5000 mg/kg 3
and 05.4.
(non fruit) and sweet sauces.
07.0 Bakery wares. GMP 3
drinks.
14.1.5 Coffee, coffee substitutes, tea, herbal infusions, 200 mg/kg 108
and other hot cereal and grain beverages, excluding
cocoa.
15.0 Ready-to-eat savouries 200 mg/kg 3
CAROTENES, BETA-, VEGETABLE.

INS 160a(ii) beta-Carotenes, vegetable Functional Class: Colour.
Food
Cat No
01.6.1 Unripened cheese. 600 mg/kg
01.6.2.3 Cheese powder (for reconstitution; e.g., for cheese 1000 mg/kg
sauces).
01.6.4 Processed cheese. 1000 mg/kg
33

flavoured yoghurt).
02.1.2 Vegetable oils and fats. 1000 mg/kg
02.1.3 Fish oil, and other animal fats. 1000 mg/kg
02.2.1 Butter. 600 mg/kg
02.2.2 Fat spreads, dairy fat spreads and blended spreads. 1000 mg/kg
02.3 Fat emulsions mainly of type oil-in water, 1000 mg/kg
including mixed and/or flavoured products based
on fat emulsions.
03.0 Edible ices, including sherbet and sorbet 1000 mg/kg
04.1.2.10 Fermented fruit products. 200 mg/kg
04.2.2.2 Dried vegetables (including mushrooms and fungi, 200 mg/kg
vera), seaweeds, and nuts and seeds.
04.2.2.3 Vegetables (including mushrooms and fungi, roots 1320 mg/kg
and tubers, pulses and legumes, and aloe vera), and
seaweeds in vinegar, oil, brine, or soybean sauce.
04.2.2.4 Canned or bottled (pasteurized) or retort pouch 200 mg/kg
vegetables (including mushrooms and fungi, roots
seaweeds.
04.2.2.7 Fermented vegetable (including mushrooms and 1000 mg/kg
fungi, roots and tubers, pulses and legumes, and
aloe vera) and seaweed products, excluding
fermented soybean products of food categories
06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3.
34

and 05.4.
05.4 Decorations (e.g., for fine bakery wares), toppings 20000
(non fruit) and sweet sauces. mg/kg
06.4.2 Dried pastas and noodles and like products. 1000 mg/kg 211
06.4.3 Pre-cooked pastas and noodles and like products. 1000 mg/kg 153
poultry).
07.1.2 Crackers, excluding sweet crackers. 1000 mg/kg
07.1.4 Bread-type products, including bread stuffing and 1000 mg/kg
bread crumbs.
mixes.
08.1.2 Fresh meat, poultry, and game, comminuted. 20 mg/kg 4 & 16
08.3. 1 Non-heat treated processed comminuted meat, 20 mg/kg
08.3.2 Heat-treated processed comminuted meat, poultry, 20 mg/kg
and game products.
08.3.3 Frozen processed comminuted meat, poultry, and 5000 mg/kg 16
game products.
08.4 Edible casings (e.g., sausage casings). 5000 mg/kg
09.1.1 Fresh fish. 100 mg/kg 4, 16 & 50
09.2.4.3 Fried fish and fish products, including mollusks, 1000 mg/kg 16
09.2.5 Smoked, dried, fermented, and/or salted fish and 1000 mg/kg
fish products, including mollusks, crustaceans, and
echinoderms.
jelly.
brine.
products.
09.3.4 Semi-preserved fish and fish products, including 1000 mg/kg 16
35
mollusks ,crustaceans, and echinoderms (e.g., fish

paste), excluding products of food categories
09.3.1 - 09.3.3.
09.4 Fully preserved, including canned or fermented 500 mg/kg
10.2 Egg products. 1000 mg/kg
11.4 Other sugars and syrups (e.g., xylose, maple syrup, 50 mg/kg
sugar toppings).
12.6.1 Emulsified sauces (e.g., mayonnaise, salad 2000 mg/kg
dressing).
12.6.2 Non-emulsified sauces (e.g., ketchup, cheese 2000 mg/kg
sauce, cream sauce, brown gravy).
12.6.3 Mixes for sauces and gravies. 2000 mg/kg
12.7 Salads (e.g., macaroni salad, potato salad) and 1000 mg/kg
sandwich spreads excluding cocoa- and nut-based
13.1).
weight reduction.
dietary use) excluding products of food categories
13.1 - 13.4 and 13.6.
14.1.4 Water-based flavoured drinks, including "sport," 2000 mg/kg
drinks.
roots and tubers, pulses and legumes).
15.2 Processed nuts, including coated nuts and nut 20000 3
mixtures (with e.g., dried fruit). mg/kg
15.3 Snacks - fish based. 100 mg/kg
CAROTENOIDS.
INS 160a(i) beta-Carotenes, synthetic Functional Class: Colour.
INS 160a(iii) beta-Carotenes, Blakeslea trispora Functional Class: Colour.
INS 160e Carotenal, beta-apo-8'- Functional Class: Colour.
INS 160f Carotenoic acid, ethyl ester, beta- apo-8'-Functional Class: Colour.
36
Food
Cat No
01.5.2 Milk and cream powder analogues. 100 mg/kg 209
sauces).
flavoured yoghurt).
02.2.1 Butter. 25 mg/kg 146
on fat emulsions.
04.1.2.4 Canned or bottled (pasteurized) fruit. 200 mg/kg 161
04.2.1.2 Surface-treated fresh vegetables (including 500 mg/kg 4, 16 &
mushrooms and fungi, roots and tubers, pulses and 161
legumes, and aloe vera), seaweeds, and nuts and
seeds.
04.2.2.2 Dried vegetables (including mushrooms and fungi, 1000 mg/kg 161
04.2.2.3 Vegetables (including mushrooms and fungi, roots 50 mg/kg 161
37

seaweeds.
seaweed, and nut and seed purees and spreads (e.g.,
peanut butter).
04.2.2.6 Vegetable (including mushrooms and fungi, roots 50 mg/kg 92 & 161
06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3.
and 05.4.
06.3 Breakfast cereals, including rolled oats 200 mg/kg
06.5 Cereal and starch based desserts (e.g., rice pudding, 150 mg/kg
tapioca pudding).
poultry).
07.1.2 Crackers, excluding sweet crackers. 1000 mg/kg
07.1.3 Other ordinary bakery products (e.g., bagels, pita, 100 mg/kg
English muffins).
bread crumbs.
07.1.5 Steamed breads and buns. 100 mg/kg 216
mixes.
08.1.2 Fresh meat, poultry, and game, comminuted. 100 mg/kg 4 & 16
08.3.1.1 Cured (including salted) non-heat treated processed 100 mg/kg 16
comminuted meat, poultry, and game products.
08.3.1.2 Cured (including salted) and dried non-heat treated 20 mg/kg 16
products.
08.3.1.3 Fermented non-heat treated processed comminuted 20 mg/kg 16
meat, poultry, and game products.
38
08.3.2 Heat-treated processed comminuted meat, poultry, 20 mg/kg 16

and game products.
08.4 Edible casings (e.g., sausage casings) 100 mg/kg
09.1.1 Fresh fish. 300 mg/kg 4
09.1.2 Fresh mollusks, crustaceans, and echinoderms. 100 mg/kg 4 & 16
09.2 Processed fish and fish products, including 100 mg/kg 95
09.3 Semi-preserved fish and fish products, including 100 mg/kg 95
11.4 Other sugars and syrups (e.g., xylose, maple syrup, 50 mg/kg 217
sugar toppings).

13.1).
weight reduction.
13.1 - 13.4 and 13.6.
drinks.
39
CASTOR OIL.
INS 1503 Castor oil Functional Class: Anticaking agent, Carrier, Emulsifier, Glazing agent.
Food
Cat No
05.1.4 Cocoa and chocolate products. 350 mg/kg
and 05.4.
CHLORINE.
INS 925 Chlorine Functional Class: Flour treatment agent.
Food
Cat No
06.2.1 Flours. 2500 mg/kg 87
CHLORINE DIOXIDE.
INS 926 Chlorine dioxide Functional Class: Flour treatment agent.
Food
Cat No
06.2.1 Flours. 30 mg/kg 87
CHLOROPHYLLS AND CHLOROPHYLLINS, COPPERCOMPLEXES.

INS 141(i) Chlorophylls, copper complexes Functional Class: Colour.
INS 141(ii) Chlorophyllin copper complexes, potassium and sodium salts Functional
Class: Colour.
Food
Cat No
01.6.1 Unripened cheese. 50 mg/kg 161
sauces).
flavoured yoghurt).
40

04.1.2.9 Fruit-based desserts, including fruit-flavoured water- 150 mg/kg
based desserts.
04.1.2.12 Cooked fruit. 100 mg/kg 62
peanut butter).
04.2.2.7 Fermented vegetable (including mushrooms and 100 mg/kg 62
fungi, roots and tubers, pulses and legumes, and aloe
vera) and seaweed products, excluding fermented
soybean products of food categories 06.8.6, 06.8.7,
12.9.1, 12.9.2.1 and 12.9.2.3.
04.2.2.8 Cooked or fried vegetables (including mushrooms 100 mg/kg 62
and fungi, roots and tubers, pulses and legumes, and
aloe vera), and seaweeds.
05.1.2 Cocoa mixes (syrups). 6.4 mg/kg 62 & 161
05.1.3 Cocoa-based spreads, including fillings. 6.4 mg/kg 62 & 161
05.2.1 Hard candy. 700 mg/kg
05.2.2 Soft candy. 100 mg/kg
05.2.3 Nougats and marzipans. 100 mg/kg
tapioca pudding).
07.1.4 Bread-type products, including bread stuffing and 6.4 mg/kg 62 &161
bread crumbs.
41
07.2 Fine bakery wares (sweet, salty, savoury) and mixes. 75 mg/kg
09.2.3 Frozen minced and creamed fish products, including 40 mg/kg 95
09.2.4.1 Cooked fish and fish products. 30 mg/kg 62 & 95
09.2.5 Smoked, dried, fermented, and/or salted fish and fish 200 mg/kg
echinoderms.
jelly.
brine.
products.
paste), excluding products of food categories 09.3.1 -
09.3.3.
and echinoderms.
sugar toppings).
drinks.
CITRIC ACID.
INS 330 Citric acid Functional Class: Acidity regulator, Antioxidant, Sequestrant.
Food
Cat No
02.1.1 Butter oil, anhydrous milk fat, ghee. GMP 171
42
14.1.2.1 Fruit juice. 3000 mg/kg 122

14.1.2.3 Concentrates for fruit juice. 3000 mg/kg 122 & 127
14.1.3.1 Fruit nectar. 5000 mg/kg
14.1.3.3 Concentrates for fruit nectar. 5000 mg/kg 127
CYCLODEXTRIN, BETA-.
INS 459 Cyclodextrin, beta- Functional Class: Carrier, Stabilizer, Thickener.
Food
Cat No
mg/kg
drinks.
DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL.

INS 472e Diacetyltartaric and fatty acid esters of glycerol Functional Class: Emulsifier,
Sequestrant, Stabilizer.
Food
Cat No
01.1.2 Dairy-based drinks, flavoured and/or fermented 5000 mg/kg
01.2.1.2 Fermented milks (plain), heat-treated after 5000 mg/kg
fermentation.
01.2.2 Renneted milk (plain). 5000 mg/kg
01.4.2 Sterilized and UHT creams, whipping and whipped 6000 mg/kg
creams, and reduced fat creams (plain).
01.4.3 Clotted cream (plain). 5000 mg/kg
01.5.1 Milk powder and cream powder (plain). 10000
mg/kg
mg/kg
01.6.2.1 Ripened cheese, includes rind. 10000
mg/kg
01.6.4 Processed cheese. 10000
mg/kg
01.6.5 Cheese analogues. 10000
mg/kg
43
02.1.2 Vegetable oils and fats. 10000

mg/kg
02.1.3 Fish oil, and other animal fats. 10000
mg/kg
02.2.2 Fat spreads, dairy fat spreads and blended spreads. 10000
mg/kg
02.3 Fat emulsions mainly of type oil-in-water, including 10000
mixed and/or flavoured products based on fat mg/kg
emulsions.
04.1.2.2 Dried fruit. 10000
mg/kg
04.1.2.8 Fruit preparations, including pulp, purees, fruit 2500 mg/kg
04.2.2.2 Dried vegetables (including mushrooms and fungi, 10000
roots and tubers, pulses and legumes, and aloe mg/kg
06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3.
04.2.2.8 Cooked or fried vegetables (including mushrooms 2500 mg/kg
05.2 Confectionery including hard and soft candy, 10000
nougats, etc. other than food categories 05.1, 05.3 mg/kg
and 05.4.
mg/kg
05.4 Decorations (e.g., for fine bakery wares), toppings 10000
(non fruit) and sweet sauces. mg/kg
44
06.2 Flours and starches (including soybean powder). 3000 mg/kg 186
06.4.2 Dried pastas and noodles and like products. 5000 mg/kg
06.4.3 Pre-cooked pastas and noodles and like products. 10000
mg/kg
tapioca pudding).
poultry).
07.1 Bread and ordinary bakery wares. 6000 mg/kg
mixes. mg/kg
10.2.3 Dried and/or heat coagulated egg products. 5000 mg/kg
12.1.2 Salt Substitutes. 16000
mg/kg
12.4 Mustards. 10000
mg/kg
mg/kg
13.3 Dietetic foods intended for special medical purposes 5000 mg/kg
reduction.
13.4 and 13.6.
drinks.
14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and 500 mg/kg 142
other hot cereal and grain beverages, excluding
cocoa.
15.1 Snacks - potato, cereal, flour or starch based (from 20000
roots and tubers, pulses and legumes). mg/kg
15.2 Processed nuts, including coated nuts and nut 10000
mixtures (with e.g., dried fruit). mg/kg
45
DIMETHYL DICARBONATE.
INS 242 Dimethyl dicarbonate Functional Class: Preservative.
Food
Cat No
drinks.
cocoa.
ERYTHROSINE.
INS 127 Erythrosine Functional Class: Colour.
Food
Cat No
01.6.6 Cherry and cherry products. -
ETHYLENE DIAMINE TETRA ACETATES.

INS 385 Calcium disodium ethylenediaminetetraacetate Functional Class: Antioxidant
،Colour retention agent ،Preservative، Sequestrant.
INS 386 Disodium ethylenediaminetetraacetateFunctional Class: Antioxidant,
Preservative، Sequestrant.
Food
Cat No
02.2.2 Fat spreads, dairy fat spreads and blended spreads. 100 mg/kg 21
04.1.2.5 Jams, jellies, marmalades. 130 mg/kg 21
04.2.2.1 Frozen vegetables (including mushrooms and fungi, 100 mg/kg 21 & 110
roots and tubers, pulses and legumes, and aloe vera),
seaweeds, and nuts and seeds.
04.2.2.2 Dried vegetables (including mushrooms and fungi, 800 mg/kg 21& 64
roots and tubers, pulses and legumes, and aloe vera),
seaweeds.
46

peanut butter).
vegetables) other than food category 04.2.2.5 .
12.9.1, 12.9.2.1 and 12.9.2.3.
04.2.2.8 Cooked or fried vegetables (including mushrooms 250 mg/kg 21
06.5 Cereal and starch based desserts (e.g., rice pudding, 315 mg/kg 21
tapioca pudding).
08.3.2 Heat-treated processed comminuted meat, poultry, 35 mg/kg 21
and game products.
09.2.1 Frozen fish, fish fillets, and fish products, including 75 mg/kg 21
09.2.2 Frozen battered fish, fish fillets, and fish products, 75 mg/kg 21
brine.
and echinoderms.
10.2.3 Dried and/or heat coagulated egg products. 200 mg/kg 21 & 47
11.6 Table-top sweeteners, including those containing 1000 mg/kg 21 & 96
high intensity sweeteners.
12.2 Herbs, spices, seasonings and condiments (e.g., 70 mg/kg 21
12.6.1 Emulsified sauces (e.g., mayonnaise, salad 100 mg/kg 21
dressing).
12.6.2 Non-emulsified sauces (e.g., ketchup, cheese sauce, 75 mg/kg 21
cream sauce, brown gravy).
13.6 Food supplements 150 mg/kg 21
47

drinks.
cocoa.
FAST GREEN FCF.

INS 143 Fast green FCF Functional Class: Colour.
Food
Cat No
01.1.2 Dairy-based drinks, flavoured and/or fermented (e.g., 100 mg/kg 52
chocolate milk, cocoa, eggnog, drinking yoghurt,
whey based drinks).
flavoured yoghurt).
02.1.3 Fish oil, and other animal fats. GMP
04.1.2.9 Fruit-based desserts, including fruit-flavoured water- 100 mg/kg 161
based desserts .
seaweeds.
12.9.1, 12.9.2.1 and 12.9.2.3.
and 05.4
48
tapioca pudding).
07.0 Bakery wares. 100 mg/kg 161
08.1 Fresh meat, poultry, and game. 100 mg/kg 3, 4 & 16
08.2 Processed meat, poultry, and game products in whole 100 mg/kg 3&4
pieces or cuts.
08.4 Edible casings (e.g., sausage casings). 100 mg/kg 3&4
09.2.5 Smoked, dried, fermented, and/or salted fish and fish 100 mg/kg
echinoderms.
products.
and echinoderms.
12.6.1 Emulsified sauces (e.g., mayonnaise, salad dressing). 100 mg/kg
drinks.
FERRIC AMMONIUM CITRATE.

INS 381 Ferric ammonium citrate Functional Class: Anticaking agent.
Food
Cat No
14.1.4.3 Concentrates (liquid or solid) for water-based 10 mg/kg 23
flavoured drinks.
FERROCYANIDES.
INS 535 Sodium ferrocyanide Functional Class: Anticaking agent.
INS 536 Potassium ferrocyanide Functional Class: Anticaking agent.
INS 538 Calcium ferrocyanide Functional Class: Anticaking agent.
Food
Cat No
12.1.1 Salt. 14 mg/kg 24 & 107
12.1.2 Salt Substitutes. 20 mg/kg 24
49
FERROUS GLUCONATE.
INS 579 Ferrous gluconate Functional Class: Colour retention agent.
Food
Cat No
04.2.2.3 Vegetables (including mushrooms and fungi, roots 150 mg/kg 23 & 48
FERROUS LACTATE.
INS 585 Ferrous lactate Functional Class: Colour retention agent.
Food
Cat No
FORMIC ACID.
INS 236 Formic acid Functional Class: Preservative.
Food
Cat No
drinks.
GLUCONO DELTA-LACTONE.
INS 575 Glucono delta-lactone Functional Class: Acidity regulator, Raising agent,
Sequestrant.
Food
Cat No
GLYCEROL ESTER OF WOOD ROSIN.

INS 445(iii) Glycerol ester of wood rosin Functional Class: Emulsifier.
Food
Cat No
04.2.1.2 Surface-treated fresh vegetables (including 110 mg/kg
seeds.
drinks.
50
GRAPE SKIN EXTRACT.

INS 163(ii) Grape skin extract Functional Class: Colour.
Food
Cat No
yoghurt, wheybased drinks).
01.4.4 Cream analogues. 150 mg/kg 181 & 201
01.5.2 Milk and cream powder analogues. 150 mg/kg 181, 201 &
209
flavoured yoghurt).
02.4 Fat-based desserts excluding dairy-based dessert 200 mg/kg 181
03.0 Edible ices, including sherbet and sorbet. 100 mg/kg 181
04.1.2.5 Jams, jellies, marmelades. 500 mg/kg 161 & 181
04.1.2.6 Fruit-based spreads (e.g., chutney) excluding 500 mg/kg 161 & 181
04.1.2.8 Fruit preparations, including pulp, purees, fruit 500 mg/kg 179, 181 &
toppings and coconut milk. 182
04.1.2.10 Fermented fruit products. 500 mg/kg 161 & 181
04.1.2.11 Fruit fillings for pastries. 500 mg/kg 161 & 181
peanut butter).
04.2.2.7 Fermented vegetable (including mushrooms and 100 mg/kg 161 & 181
51

06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3.
05.1.5 Imitation chocolate, chocolate substitute 200 mg/kg 181
products.
05.1.5 Imitation chocolate, chocolate substitute product. 200 mg/kg 181
05.4 Decorations (e.g., for fine bakery wares), toppings 500 mg/kg 181
tapioca pudding).
07.1.2 Crackers, excluding sweet crackers. 200 mg/kg 181
bread crumbs.
08.1.2 Fresh meat, poultry, and game, comminuted. 1000 mg/kg 4, 16 & 94
08.3 Processed comminuted meat, poultry, and game 5000 mg/kg 16
products.
08.4 Edible casings (e.g., sausage casings) 5000 mg/kg
09.2.2 Frozen battered fish, fish fillets, and fish products, 500 mg/kg 16
09.2.3 Frozen minced and creamed fish products, including GMP 16 & 95
09.2.4.1 Cooked fish and fish products 500 mg/kg 95
09.2.4.3 Fried fish and fish products, including mollusks, 1000 mg/kg 16 & 95
09.2.5 Smoked, dried, fermented, and/or salted fish and 1000 mg/kg 22
echinoderms.
jelly.
brine.
products.
paste), excluding products of food categories 09.3.1
- 09.3.3.
and echinoderms.
52

12.6.1 Emulsified sauces (e.g., mayonnaise, salad 300 mg/kg 181
dressing).
12.6.2 Non-emulsified sauces (e.g., ketchup, cheese sauce, 300 mg/kg 181
12.6.3 Mixes for sauces and gravies. 300 mg/kg 181
13.3 Dietetic foods intended for special medical purposes 250 mg/kg 181
13.4 Dietetic formulae for slimming purposes and weight 250 mg/kg 181
reduction.
13.5 Dietetic foods (e.g., supplementary foods for dietary 250 mg/kg 181
13.4 and 13.6.
drinks.
15.1 Snacks - potato, cereal, flour or starch based (from 500 mg/kg 181
GUAIAC RESIN.
INS 314 Guaiac resin Functional Class: Antioxidant.
Food
Cat No
HEXAMETHYLENE TETRAMINE.
INS 239 Hexamethylene tetramine Functional Class: Preservative.
Food
Cat No
01.6.2.1 Ripened cheese, includes rind. 25 mg/kg 66
53
HYDROXYBENZOATES, PARA-.
INS 214 Ethyl para-hydroxybenzoate Functional Class: Preservative.
INS 218 Methyl para-hydroxybenzoate Functional Class: Preservative.
Food
Cat No
peanut butter).
05.4 Decorations (e.g., for fine bakery wares), toppings 300 mg/kg 27
mixes.
09.3 Semi-preserved fish and fish products, including 1000 mg/kg 27
drinks.
15.1 Snacks - potato, cereal, flour or starch based (from 300 mg/kg 27
54
HYDROXYPROPYL DISTARCH PHOSPHATE.

INS 1442 Hydroxypropyl distarch phosphateFunctional Class: Emulsifier, Stabilizer,
Thickener.
Food
Cat No
cheeses. mg/kg
INDIGOTINE (INDIGO CARMINE).

INS 132 Indigotine (Indigo carmine) Functional Class: Colour.
Food
Cat No
flavoured yoghurt).
02.1.3 Fish oil, and other animal fats . 300 mg/kg 161
02.3 Fat emulsions mainly of type oil-in-water, including 161 300 mg/kg
mixed and/or flavoured products based on fat
emulsions.
04.1.2.9 Fruit-based desserts, including fruit-flavoured 150 mg/kg 161
55

06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3.
and 05.4.
tapioca pudding).
mixes.
09.1.1 Fresh fish. 300 mg/kg 4, 16 & 50
09.2.1 Frozen fish, fish fillets, and fish products, including 300 mg/kg 95
09.2.4.2 Cooked mollusks, crustaceans, and echinoderms. 250 mg/kg 16
09.2.5 Smoked, dried, fermented, and/or salted fish and 300 mg/kg 22 & 161
echinoderms.
products.
- 09.3.3.
09.4 Fully preserved, including canned or fermented fish 300 mg/kg
and echinoderms.
10.1 Fresh eggs. 300 mg/kg 4 & 161
sugar toppings).
13.1).
reduction.
56
13.4 and 13.6.
drinks.
IRON OXIDES.
INS 172(i) Iron oxide, black Functional Class: Colour.
INS 172(ii) Iron oxide, red Functional Class: Colour.
INS 172(iii) Iron oxide, yellow Functional Class: Colour.
Food
Cat No
flavoured yoghurt).
and 05.4.
05.3 Chewing gum. 10000 161
mg/kg
tapioca pudding).
57
mixes.
echinoderms.
products .
- 09.3.3.
and echinoderms.
drinks.
ISOPROPYL CITRATES.
INS 384 Isopropyl citrates Functional Class: Antioxidant, Preservative, Sequestrant.
Food
Cat No
08.1.2 Fresh meat, poultry, and game, comminuted. 200 mg/kg
processed meat, poultry, and game products in
products.
drinks.
58
LACTIC ACID, L-, D- and DL-.

INS 270 Lactic acid, L-, D- and DL- Functional Class: Acidity regulator.
Food
Cat No
13.1.2 Follow-up formulae. GMP 72 & 83
LAURIC ARGINATE ETHYL ESTER

INS 243 Lauric arginate ethyl ester Functional Class: Preservative
Food
Cat No
01.6.3 Whey cheese. 200 mg/kg
01.7 Dairy-based desserts (e.g., pudding, fruit or flavoured 200 mg/kg 170
yoghurt).
02.2.2 Fat spreads, dairy fat spreads and blended spreads. 200 mg/kg 214 & 215
04.1.2.2 Dried fruit. 200 mg/kg
seeds.
04.2.1.3 Peeled, cut or shredded fresh vegetables (including 200 mg/kg
seeds.
05.1.3 Cocoa-based spreads, including fillings 200 mg/kg
tapioca pudding).
10.2 Egg products. 200 mg/kg
12.5.1 Ready-to-eat soups and broths, including canned, 200 mg/kg
bottled, and frozen.
12.5.2 Mixes for soups and broths. 200 mg/kg 127
12.6.1 Emulsified sauces (e.g., mayonnaise, salad dressing). 200 mg/kg
12.6.2 Non-emulsified sauces (e.g., ketchup, cheese sauce, 200 mg/kg
59

14.1.4.1 Carbonated water-based flavoured drinks 50 mg/kg
14.1.4.2 Non-carbonated water-based flavoured drinks, 50 mg/kg
including punches and ades.
14.1.4.3 Concentrates (liquid or solid) for water-based 50 mg/kg 127
flavoured drinks.
LYSOZYME.
INS 1105 Lysozyme Functional Class: Preservative.
Food
Cat No
01.6.2 Ripened cheese . GMP
MAGNESIUM CARBONATE.
INS 504(i) Magnesium carbonate Functional Class: Acidity regulator, Anticaking agent,
Colour retention agent.
Food
Cat No
cheeses. mg/kg
11.1.2 Powdered sugar, powdered dextrose. 15000 56
mg/kg
12.1.1 Salt. GMP
MAGNESIUM OXIDE.
INS 530 Magnesium oxide Functional Class: Anticaking agent.
Food
Cat No
cheeses. mg/kg
12.1.1 Salt. GMP
MAGNESIUM SILICATE, SYNTHETIC.

INS 553(i) Magnesium silicate, synthetic Functional Class: Anticaking agent.
Food
Cat No
cheeses. mg/kg
mg/kg
12.1.1 Salt. GMP
60
MALIC ACID, DL-.

INS 296 Malic acid, DL- Functional Class: Acidity regulator.
Food
Cat No
14.1.2.1 Fruit juice. GMP 115
MICROCRYSTALLINE CELLULOSE (CELLULOSE GEL).

INS 460(i) Microcrystalline cellulose (Cellulose gel) Functional Class: Anticaking agent,
Bulking agent, Carrier, Emulsifier, Foaming agent, Glazing agent, Stabilizer,
Thickener.
Food
Cat No
cheeses. mg/kg
MICROCRYSTALLINE WAX.
INS 905c(i) Microcrystalline wax Functional Class: Glazing agent.
Food
Cat No
01.6.2.2 Rind of ripened cheese. 30000
mg/kg
seeds.
and 05.4.
05.3 Chewing gum. 20000 3
mg/kg
61
NATAMYCIN (PIMARICIN).
INS 235 Natamycin (Pimaricin) Functional Class: Preservative.
Food
Cat No
01.6.1 Unripened cheese. 40 mg/kg 3 & 80
01.6.2 Ripened cheese. 40 mg/kg 3 & 80
01.6.4 Processed cheese. 40 mg/kg 3 & 80
01.6.6 Whey protein cheese . 40 mg/kg 3 & 80
08.2.1.2 Cured (including salted) and dried non-heat 6 mg/kg
treatedprocessed meat, poultry, and game products
in whole pieces or cuts.
08.3.1.2 Cured (including salted) and dried non-heat treated 20 mg/kg 3 & 81
products.
NISIN.
INS 234 Nisin Functional Class: Preservative.
Food
Cat No
01.4.3 Clotted cream (plain). 10 mg/kg 28
01.6.2 Ripened cheese. 12.5 mg/kg 28
01.6.5 Cheese analogues. 12.5 mg/kg 28
01.6.6 Whey protein cheese. 12.5 mg/kg 28
06.5 Cereal and starch based desserts (e.g., rice 3 mg/kg 28
PECTINS.
INS 440 Pectins Functional Class: Emulsifier, Gelling agent, Stabilizer, Thickener.
Food
Cat No
13.1.2 Follow-up formulae. 10000 72
mg/kg
14.1.2.1 Fruit juice . GMP 35
14.1.3. 1 Fruit nectar. GMP
62
PHOSPHATES.
INS 338 Phosphoric acid Functional Class: Acidity regulator, Antioxidant, Sequestrant.
INS 339(i) Sodium dihydrogen phosphate Functional Class :Acidity regulator, Emulsifier,
Humectant, Raising agent,Sequestrant, Stabilizer, Thickener .
INS 339(ii) Disodium hydrogen phosphate Functional Class:Acidity regulator, Emulsifier,

Humectant, Sequestrant, Stabilizer, Thickener.
INS 339(iii) Trisodium phosphate Functional Class:Acidity regulator, Emulsifier,

Humectant, Preservative, Sequestrant, Stabilizer, Thickener.
INS 340(i) Potassium dihydrogen phosphate Functional Class: Acidity regulator,

Emulsifier, Humectant, Sequestrant, Stabilizer, Thickener .
INS 340(ii) Dipotassium hydrogen phosphate Functional Class:Acidity regulator,

Emulsifier, Humectant, Sequestrant, Stabilizer, Thickener.
INS 340(iii) Tripotassium phosphate Functional Class : Acidity regulator, Emulsifier,

INS 341(i) Monocalcium dihydrogen phosphateFunctional Class:Acidity regulator,

Anticaking agent, Firming agent, Flour treatment agent, Humectant, Raising
agent, Sequestrant, Stabilizer, Thickener.
INS 341(ii) Calcium hydrogen phosphate Functional Class :Acidity regulator, Anticaking
agent, Firming agent, Flour treatment agent, Humectant, Raising agent,
Stabilizer, Thickener.
INS 341(iii) Tricalcium phosphate Functional Class :Acidity regulator, Anticaking agent,
Emulsifier, Firming agent, Flour treatment agent, Humectant, Raising
agent,Stabilizer, Thickener.
INS 342(i) Ammonium dihydrogen phosphate Functional Class: Acidity regulator, Flour
treatment agent.
INS 342(ii) Diammonium hydrogen phosphateFunctional Class: Acidity regulator, Flour

treatment agent.
INS 343(i) Magnesium dihydrogen phosphateFunctional Class: Acidity regulator,

Anticaking agent.
INS 343(ii) Magnesium hydrogen phosphate Functional Class: Acidity regulator,

Anticaking agent.
INS 343(iii) Trimagnesium phosphate Functional Class: Acidity regulator, Anticaking

agent.
INS 450(i) Disodium diphosphate Functional Class:Acidity regulator, Emulsifier,

Humectant, Raising agent, Sequestrant, Stabilizer, Thickener.
63
INS 450(ii) Trisodium diphosphate Functional Class:Acidity regulator, Emulsifier,

INS 450(iii) Tetrasodium diphosphate Functional Class :Acidity regulator, Emulsifier,

INS 450(v) Tetrapotassium diphosphate Functional Class:Acidity regulator, Emulsifier,

INS 450(vi) Dicalcium diphosphate Functional Class:Acidity regulator, Emulsifier, Firming

agent, Raising agent, Sequestrant, Stabilizer, Thickener.
INS 450(vii) Calcium dihydrogen diphosphate Functional Class:Acidity regulator,

Emulsifier, Humectant, Raising agent, Sequestrant, Stabilizer.
INS 451(i) Pentasodium triphosphate Functional Class:Acidity regulator, Emulsifier,

INS 451(ii) Pentapotassium triphosphate Functional Class:Acidity regulator, Emulsifier,

INS 452(i) Sodium polyphosphate Functional Class:Acidity regulator, Emulsifier,

INS 452(ii) Potassium polyphosphate Functional Class :Acidity regulator, Emulsifier,

INS 452(iii) Sodium calcium polyphosphate Functional Class: Acidity regulator,

Emulsifier, Humectant, Raising agent, Sequestrant, Stabilizer.
INS 452(iv) Calcium polyphosphate Functional Class: Acidity regulator, Emulsifier,

INS 452(v) Ammonium polyphosphate Functional Class: Emulsifier, Humectant,

Sequestrant, Stabilizer, Thickener.
INS 542 Bone phosphate Functional Class: Anticaking agent, Emulsifier, Humectant.
Food
Cat No
01.2 Fermented and renneted milk products (plain), 1000 mg/kg 33
excluding food category 01.1.2 (dairy-based
drinks).
01.5.2 Milk and cream powder analogues. 4400 mg/kg 33 & 88
01.8.2 Dried whey and whey products, excluding whey 4400 mg/kg 33
cheeses.
02.2.1 Butter . 880 mg/kg 33 & 34
02.2.2 Fat spreads, dairy fat spreads and blended spreads 2200 mg/kg 33
.
02.3 Fat emulsions mainly of type oil-in-water, 2200 mg/kg 33
64

on fat emulsions.
and legumes, and aloe vera), seaweeds, and nuts
and seeds.
aloe vera) and
seaweed products, excluding fermented soybean
products of food categories 06.8.6, 06.8.7, 12.9.1,
12.9.2.1 and12.9.2.3.
08.2.3 Frozen processed meat, poultry, and game 2200 mg/kg 33
products.
09.3.4 Semi-preserved fish and fish products, including 2200 mg/kg 33 & 193
paste), excluding products of food categories
09.3.1 - 09.3.3.
10.2.1 Liquid egg products. 4400 mg/kg 33 & 67
10.2.2 Frozen egg products. 1290 mg/kg 33
11.1.2 Powdered sugar, powdered dextrose. 6600 mg/kg 33 & 56
11.6 Table-top sweeteners, including those containing 1000 mg/kg 33
high intensity sweeteners.
12.1.1 Salt. 8800 mg/kg 33
13.3 Dietetic foods intended for special medical 2200 mg/kg 33
13.1.)
weight reduction.
13.1 - 13.4 and 13.6.
14.1.2.1 Fruit juice. 1000 mg/kg 33, 40 &
122
14.1.2.3 Concentrates for fruit juice. 1000 mg/kg 33, 40, 122
& 127
65
14.1.3.1 Fruit nectar. 1000 mg/kg 33, 40 &

122
14.1.3.3 Concentrates for fruit nectar. 1000 mg/kg 33, 40,
122& 127
15.0 Ready-to-eat savouries. 2200 mg/kg 33
POLYDIMETHYLSILOXANE.
INS 900a Polydimethylsiloxane Functional Class: Anticaking agent, Antifoaming agent,
Emulsifier
Food
Cat No
01.5.1 Milk powder and cream powder (plain). 10 mg/kg
spreads.
04.2.2.1 Frozen vegetables (including mushrooms and 10 mg/kg 15
soybean sauce.
roots and tubers, pulse sand legumes, and aloe
seaweed, and
nut and seed pulps and preparations (e.g.,
vegetable desserts and sauces, candied
66

06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3.
products.
and 05.4.
05.3 Chewing gum. mg/kg100
poultry).
13.1).
weight reduction.
drinks.
POLYETHYLENE GLYCOL.
INS 1521 Polyethylene glycol Functional Class: Antifoaming agent, Carrier, Emulsifier,
Glazing agent.
Food
Cat No
mg/kg
11.6 Table-top sweeteners, including those containing 10000
high intensity sweeteners. mg/kg
mg/kg
14.1.4 Water-based flavoured drinks, including "sport," 1000
"energy," or "electrolyte" drinks and particulated mg/kg
drinks.
67
POLYSORBATES.
INS 432 Polyoxyethylene (20) sorbitan monolaurate Functional Class: Emulsifier.
INS 433 Polyoxyethylene (20) sorbitan monooleate Functional Class: Emulsifier.
INS 434 Polyoxyethylene (20) sorbitan monopalmitate Functional Class: Emulsifier.
INS 435 Polyoxyethylene (20) sorbitan monostearate Functional Class: Emulsifier.
INS 436 Polyoxyethylene (20) sorbitan tristearateFunctional Class: Emulsifier.
Food Max
Food Category Notes
Cat No Level
01.1.2 Dairy-based drinks, flavoured and/or fermented 3000
(e.g.,chocolate milk, cocoa, eggnog, drinking mg/kg
mg/kg
01.4.1 Pasteurized cream (plain). 1000
mg/kg
01.4.2 Sterilized and UHT creams, whipping and 1000
whipped creams, and reduced fat creams (plain). mg/kg
01.4.3 Clotted cream (plain). 1000
mg/kg
01.4.4 Cream analogues. 5000
mg/kg
mg/kg
02.1.2 Vegetable oils and fats. 5000 102
mg/kg
02.1.3 Fish oil, and other animal fats. 5000 102
mg/kg
02.2.2 Fat spreads, dairy fat spreads and blended 5000 102
spreads. mg/kg
02.3 Fat emulsions mainly of type oil-in-water, 5000 102
including mixed and/or flavoured products mg/kg
02.4 Fat-based desserts excluding dairy-based dessert 3000 102
products of food category 01.7 mg/kg
mg/kg
04.1.2.8 Fruit preparations, including pulp, purees, fruit 1000 154
04.1.2.9 Fruit-based desserts, including fruit-flavoured 3000
04.1.2.11 Fruit fillings for pastries. 3000
mg/kg
04.2.2.6 Vegetable (including mushrooms and fungi, 3000
68

category 04.2.2.5.
05.1.3 Cocoa-based spreads, including fillings. 1000
mg/kg
05.1.4 Cocoa and chocolate products. 5000 101
mg/kg
05.1.5 Imitation chocolate, chocolate substitute 5000
products. mg/kg
nougats, etc. other than food categories 05.1, mg/kg
05.3 and 05.4.
mg/kg
05.4 Decorations (e.g., for fine bakery wares), 3000
toppings (non fruit) and sweet sauces. mg/kg
06.4.2 Dried pastas and noodles and like products. 5000
mg/kg
06.4.3 Pre-cooked pastas and noodles and like 5000 153
products. mg/kg
06.6 Batters (e.g., for breading or batters for fish or 5000 2
poultry). mg/kg
07.1.1 Breads and rolls. 3000
mg/kg
07.1.2 Crackers, excluding sweet crackers. 5000 11
mg/kg
07.1.3 Other ordinary bakery products (e.g., bagels, 3000 11
pita, English muffins). mg/kg
07.1.4 Bread-type products, including bread stuffing 3000 11
and bread crumbs. mg/kg
07.1.5 Steamed breads and buns. 3000 11
mg/kg
07.1.6 Mixes for bread and ordinary bakery wares 3000 11
mg/kg
mixes. mg/kg
08.2 Processed meat, poultry, and game products in 5000
whole pieces or cuts. mg/kg
08.3 Processed comminuted meat, poultry, and game 5000
products. mg/kg
08.4 Edible casings (e.g., sausage casings). 1500
mg/kg
mg/kg
12.1.1 Salt. 10 mg/kg
69
12.2.1 Herbs and spices. 2000

mg/kg
12.2.2 Seasonings and condiments. 5000
mg/kg
12.5 Soups and broths. 1000
mg/kg
12.6.1 Emulsified sauces (e.g., mayonnaise, salad 3000
dressing). mg/kg
12.6.2 Non-emulsified sauces (e.g., ketchup, cheese 5000
sauce, cream sauce, brown gravy). mg/kg
12.6.3 Mixes for sauces and gravies. 5000 127
mg/kg
12.6.4 Clear sauces (e.g., fish sauce). 5000
mg/kg
12.7 Salads (e.g., macaroni salad, potato salad) and 2000
sandwich spreads excluding cocoa- and nut- mg/kg
05.1.3.
13.1).
mg/kg
POLYVINYLPYRROLIDONE.
INS 1201 Polyvinylpyrrolidone Functional Class: Emulsifier, Stabilizer, Thickener.
Food Max
Food Category Notes
Cat No Level
mg/kg
11.6 Table-top sweeteners, including those 3000
containing high intensity sweeteners. mg/kg
12.3 Vinegars. 40 mg/kg
13.6 Food supplements. GMP
14.1.4.3 Concentrates (liquid or solid) for water-based 500 mg/kg
flavoured drinks.
70
POTASSIUM CARBONATE.
INS 501(i) Potassium carbonate Functional Class: Acidity regulator, Stabilizer.
Food Max
Food Category Notes
Cat No Level
cheeses.
13.1.1 2000 55 & 72
Infant formulae.
mg/kg
POTASSIUM CHLORIDE.
INS 508 Potassium chloride Functional Class: Flavour enhancer, Gelling agent,
Thickener.
Food Max
Food Category Notes
Cat No Level
whey cheeses.
POTASSIUM HYDROGEN CARBONATE

INS 501 (ii) Potassium hydrogen carbonate Functional Class: Acidity regulator, Stabilizer
Food Max
Food Category Notes
Cat No Level
whey cheeses.
POTASSIUM HYDROXIDE.
INS 525 Potassium hydroxide Functional Class: Acidity regulator.
Food Max
Food Category Notes
Cat No Level
whey cheeses.
POWDERED CELLULOSE.
INS 460(ii) Powdered cellulose Functional Class Anticaking agent, Bulking agent,
Emulsifier, Glazing agent, Humectant, Stabilizer, Thickener.
Food Max
Food Category Notes
Cat No Level
cheeses . mg/kg
71
PROPIONIC ACID.
INS 280 Propionic acid Functional Class: Preservative.
Food Max
Food Category Notes
Cat No Level
01.6.6 Whey protein cheese. 3000 70
mg/kg
PROPYL GALLATE.
INS 310 Propyl gallate Functional Class: Antioxidant.
Food Max
Food Category Notes
Cat No Level
01.5.1 Milk powder and cream powder (plain). 200 mg/kg 15, 75 & 196
01.7 Dairy-based desserts (e.g., pudding, fruit or 90 mg/kg 2 & 15
flavoured yoghurt).
02.1.1 Butter oil, anhydrous milk fat, ghee. 100 mg/kg 15, 133 &171
spreads.
05.1 Cocoa products and chocolate products 200 mg/kg 15 & 130
including imitation sand chocolate substitutes.
05.3 and 05.4.
05.3 Chewing gum. 1000 130
mg/kg
06.1 Whole, broken, or flaked grain, including rice. 100 mg/kg 15
06.3 Breakfast cereals, including rolled oats. 200 mg/kg 15 & 196
products.
06.5 Cereal and starch based desserts (e.g., rice 90 mg/kg 2 & 15
07.1.3 Other ordinary bakery products (e.g., bagels, 100 mg/kg 15 & 130
72
07.2.3 Mixes for fine bakery wares (e.g., cakes, 200 mg/kg 15 & 196
pancakes).
08.2 Processed meat, poultry, and game products in 200 mg/kg 15 & 130
whole pieces or cuts
08.3 Processed comminuted meat, poultry, and game 200 mg/kg 15 & 130
products
10.4 Egg-based desserts (e.g., custard). 90 mg/kg 2 & 15
12.2 Herbs, spices, seasonings and condiments (e.g., 200 mg/kg 15 & 130
12.5.2 Mixes for soups and broths. 200 mg/kg 15 & 130
14.1.4 Water-based flavoured drinks, including 1000 15
"sport," "energy," or "electrolyte" drinks and mg/kg
15.1 Snacks - potato, cereal, flour or starch based 200 mg/kg 15 & 130
(from root sand tubers, pulses and legumes).
15.2 Processed nuts, including coated nuts and nut 200 mg/kg 15 & 130
PROPYLENE GLYCOL ESTERS OF FATTY ACIDS.

INS 477 Propylene glycol esters of fatty acids Functional Class: Emulsifier.
Food Max
Food Category Notes
Cat No Level
01.1.2 Dairy-based drinks, flavoured and/or fermented 5000
(e.g., chocolate milk, cocoa, eggnog, drinking mg/kg
mg/kg
01.4.4 Cream analogues. 5000 86
mg/kg
mg/kg
02.1.2 Vegetable oils and fats. 10000
mg/kg
02.1.3 Fish oil, and other animal fats. 10000
mg/kg
02.2.2 Fat spreads, dairy fat spreads and blended 20000
spreads. mg/kg
02.3 Fat emulsions mainly of type oil-in-water, 30000
73
02.4 Fat-based desserts excluding dairy-based dessert 40000

products of food category 01.7. mg/kg
mg/kg
04.1.2.8 Fruit preparations, including pulp, purees, fruit 40000
04.1.2.9 Fruit-based desserts, including fruit flavoured 40000
04.1.2. 11 Fruit fillings for pastries. 40000
mg/kg
preparations (e.g., vegetable desserts and sauces,
candied vegetables) other than food category
04.2.2.5.
05.1.1 Cocoa mixes (powders) and cocoa mass/cake. 5000 97
mg/kg
nougats, etc. other than food categories 05.1, mg/kg
05.3 and 05.4.
mg/kg
05.4 Decorations (e.g., for fine bakery wares), 40000
toppings (non fruit) and sweet sauces. mg/kg
06.4.3 Pre-cooked pastas and noodles and like 5000 2 & 153
products. mg/kg
07.0 Bakery wares. 15000 11 & 72
mg/kg
mg/kg
11.4 Other sugars and syrups (e.g., xylose, maple 5000
syrup, sugar toppings). mg/kg
13.1).
drinks.
74
QUILLAIA EXTRACTS.
INS 999(i) Quillaia extract type I Functional Class: Emulsifier, Foaming agent.
INS 999(ii) Quillaia extract type 2 Functional Class: Emulsifier, Foaming agent.
Food Max
Food Category Notes
Cat No Level
14.1.4 Water-based flavoured drinks, including "sport," 50 mg/kg 132 & 168
drinks.
RIBOFLAVINS.
INS 101(i) Riboflavin, synthetic Functional Class: Colour.
INS 101(ii) Riboflavin 5'-phosphate sodium Functional Class: Colour.
INS 101(iii) Riboflavin from Bacillus subtilis Functional Class: Colour.
Food
Cat No
flavoured yoghurt).
spreads.
on fat emulsions.
75

and seeds.
soybean sauce.
preparations (e.g., vegetable desserts and sauces,
candied vegetables) other than food category
04.2.2.5.
06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3
products.
05.3 and 05.4.
poultry).
06.8.1 Soybean-based beverages. 50 mg/kg
mixes.
products.
76

echinoderms.
echinoderms
echinoderms.
fish products, including mollusks, crustaceans,
and echinoderms
crustaceans, and echinoderms, marinated and/or
in jelly.
brine.
products
09.3.4 Semi-preserved fish and fish products, including 300 mg/kg
mollusks, crustaceans, and echinoderms (e.g.,
fish paste), excluding products of food
categories 09.3.1 - 09.3.3.
crustaceans, and echinoderms
11.3 Sugar solutions and syrups, also (partially) 300 mg/kg
inverted, including treacle and molasses,
excluding products of food category 11.1.3.
11.4 Other sugars and syrups (e.g., xylose, maple 300 mg/kg
05.1.3.
77
12.9.1 Fermented soybean paste (e.g., miso). 30 mg/kg

13.1).
weight reduction.
drinks.
15.1 Snacks - potato, cereal, flour or starch based 1000 mg/kg
(from root sand tubers, pulses and legumes).
SALTS OF MYRISTIC, PALMITIC AND STEARIC ACIDS WITH AMMONIA,

CALCIUM, POTASSIUM AND SODIUM
INS 470(i) Salts of myristic, palmitic and stearic acids with ammonia, calcium, potassium
and sodiumFunctional Class: Anticaking agent, Emulsifier, Stabilizer.
Food Max
Food Category Notes
Cat No Level
12.1.1 Salt. GMP 71
SHELLAC, BLEACHED.
INS 904 Shellac, bleached Functional Class: Glazing agent.
Food Max
Food Category Notes
Cat No Level
and seeds.
05.1.4 Cocoa and chocolate products. GMP 3
products.
05.3 and 05.4.
05.3 Chewing gum. GMP 3
78

mixes.
14.1.5 Coffee, coffee substitutes, tea, herbal infusions, GMP 108
excluding cocoa.
15.0 Ready-to-eat savouries. GMP 3
SILICON DIOXIDE, AMORPHOUS.

INS 551 Silicon dioxide, amorphous Functional Class: Anticaking agent.
Food Max
Food Category Notes
Cat No Level
cheeses. mg/kg
mg/kg
12.1.1 Salt. GMP
SODIUM ALUMINOSILICATE.
INS 554 Sodium aluminosilicate Functional Class: Anticaking agent.
Food Max
Food Category Notes
Cat No Level
cheeses. mg/kg
mg/kg
SODIUM ASCORBATE.
INS 301 Sodium ascorbate Functional Class: Antioxidant.
Food Max
Food Category Notes
Cat No Level
14.1.2.1 Fruit juice . GMP
SODIUM CARBONATE.
INS 500 (i) Sodium carbonate Functional Class: Acidity regulator, Anticaking agent,
Raising agent.
Food Max
Food Category Notes
Cat No Level
cheeses.
02.2.1 Butter. GMP
79
13.1.1 2000 55 & 72

Infant formulae.
mg/kg
SODIUM DIHYDROGEN CITRATE.

INS 331(i) Sodium dihydrogen citrateFunctional Class: Acidity regulator, Emulsifier,
Sequestrant, Stabilizer.
Food Max
Food Category Notes
Cat No Level
cheeses.
02.1.1 Butter oil, anhydrous milkfat, ghee. GMP 171
SODIUM HYDROGEN CARBONATE.

INS 500(ii) Sodium hydrogen carbonate Functional Class: Acidity regulator, Anticaking
agent, Raising agent.
Food
Cat No
whey cheeses.
02.2.1 Butter. GMP
13.1.1 Infant formulae. 2000 mg/kg 55 & 72
SODIUM HYDROXIDE.
INS 524 Sodium hydroxide Functional Class: Acidity regulator.
Food
Cat No
whey cheeses.
02.2.1 Butter. GMP
13.1.1 Infant formulae. 2000 mg/kg 55 & 72
SODIUM PROPIONATE.
INS 281 Sodium propionate Functional Class: Preservative.
Food
Cat No
01.6.6 Whey protein cheese. 3000 mg/kg 70
80
SODIUM SESQUICARBONATE.
INS 500(iii) Sodium sesquicarbonate Functional Class: Acidity regulator, Anticaking agent,
Raising agent.
Food
Cat No
01.8.2 Dried whey and whey products, excluding GMP 2006
whey cheeses.
SORBATES.
INS 200 Sorbic acid Functional Class: Preservative.
INS 201 Sodium sorbate Functional Class: Preservative.
INS 202 Potassium sorbate Functional Class: Preservative.
INS 203 Calcium sorbate Functional Class: Preservative.
Food
Cat No
01.6.3 Whey cheese. 1000 mg/kg
01.6.6 Whey protein cheese. 3000 mg/kg
spreads.
04.1.2.6 Fruit-based spreads (e.g., chutney) 1000 mg/kg
excluding products of food category
04.1.2.5.
04.1.2.12 Cooked fruit. 1200 mg/kg
products.
06.6 Batters (e.g., for breading or batters for fish 2000 mg/kg
or poultry).
09.2.4.2 Cooked mollusks, crustaceans, and 2000 mg/kg 42
echinoderms.
10.2.1 Liquid egg products. 5000 mg/kg
81
10.2.2 Frozen egg products. 1000 mg/kg

10.2.3 Dried and/or heat coagulated egg products. 1000 mg/kg
11.4 Other sugars and syrups (e.g., xylose, maple 1000 mg/kg
11.6 Table-top sweeteners, including those 1000 mg/kg 42
containing high- intensity sweeteners.
12.2 Herbs, spices, seasonings and condiments 1000 mg/kg
12.7 Salads (e.g., macaroni salad, potato salad) 1500 mg/kg
and sandwich spreads excluding cocoa- and
nut-based spreads of food categories
04.2.2.5 and 05.1.3.
12.9.1 Fermented soybean paste (e.g., miso). 1000 mg/kg
12.9.2.1 Fermented soybean sauce. 1000 mg/kg
12.9.2.3 Other soybean sauces. 1000 mg/kg
category 13.1).
13.4 Dietetic formulae for slimming purposes 1500 mg/kg
and weight reduction.
14.1.2.1 Fruit juice. 1000 mg/kg 42, 91 & 122
14.1.2.3 Concentrates for fruit juice. 1000 mg/kg 42, 91, 122& 127
14.1.3.1 Fruit nectar. 1000 mg/kg 42, 91 & 122
14.1.3.3 Concentrates for fruit nectar. 1000 mg/kg 42, 91, 122& 127
15.2 Processed nuts, including coated nuts and 1000 mg/kg 42
nut mixtures (with e.g., dried fruit).
STANNOUS CHLORIDE.
INS 512 Stannous chloride Functional Class: Antioxidant,Colour retention agent.
Food Max
Food Category Notes
Cat No Level
pouch vegetables (including mushrooms
and fungi, roots and tubers, pulse sand
legumes, and aloe vera), and seaweeds.
"
82
STEAROYL LACTYLATES.
INS 481(i) Sodium stearoyl lactylate Functional Class: Emulsifier, Stabilizer.

INS 482(i) Calcium stearoyl lactylate Functional Class: Emulsifier.
Food Max
Food Category Notes
Cat No Level
02.2.2 Fat spreads, dairy fat spreads and blended 10000
spreads. mg/kg
STEARYL CITRATE.
INS 484 Stearyl citrate Functional Class: Emulsifier, Sequestrant.

Food Max
Food Category Notes
Cat No Level
02.1.2 Vegetable oils and fats. GMP
02.1.3 Fish oil, and other animal fats. GMP
mg/kg
"
INS 474 Sucroglycerides Functional Class: Emulsifier
Food Max
Food Category Notes
Cat No Level
02.2.2 Fat spreads, dairy fat spreads and blended 10000 102
spreads. mg/kg
02. 3 Fat emulsions mainly of type oil-in-water, 10000 102
02.4 Fat-based desserts excluding dairy-based 5000
dessert products of food category 01.7. mg/kg
mg/kg
04.1.2.9 Fruit-based desserts, including fruit- 5000
flavoured water-based desserts. mg/kg
roots and tubers, pulses and legumes, and mg/kg
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.
83
05.2 Confectionery including hard and soft 5000

candy, nougats, etc. other than food mg/kg
categories 05.1, 05.3 and 05.4.
mg/kg
07.2 Fine bakery wares (sweet, salty, savoury) 10000
and mixes. mg/kg
08.2.2 Heat-treated processed meat, poultry, and 5000 15
game products in whole pieces or cuts. mg/kg
08.3.2 Heat-treated processed comminuted meat, 5000 15
poultry, and game products. mg/kg
mg/kg
12.5 Soups and broths. 2000
mg/kg
mg/kg
purposes(excluding products of food mg/kg
category 13.1)
13.4 Dietetic formulae for slimming purposes 5000
and weight reduction. mg/kg
14.1.5 Coffee, coffee substitutes, tea, herbal 1000 176
infusions, and other hot cereal and grain mg/kg
SUCROSE ACETATE ISOBUTYRATE.

INS 444 Sucrose acetate isobutyrate Functional Class: Emulsifier, Stabilizer.
Food Max
Food Category Notes
Cat No Level
"
84
SULFITES.
INS 220 Sulfur dioxide Functional Class: Antioxidant, Preservative

INS 221 Sodium sulfite Functional Class: Antioxidant, Preservative
INS 222 Sodium hydrogen sulfite Functional Class: Antioxidant, Preservative
INS 223 Sodium metabisulfite Functional Class: Antioxidant, Bleaching agent,
Flour treatment agent, Preservative.
INS 224 Potassium metabisulfite Functional Class: Antioxidant, Preservative.
INS 225 Potassium sulfite Functional Class: Antioxidant, Preservative.
INS 227 Calcium hydrogen sulfite Functional Class: Antioxidant, Preservative.
INS 228 Potassium bisulfite Functional Class: Antioxidant, Preservative.
INS 539 Sodium thiosulfate Functional Class: Antioxidant, Sequestrant
Food
Cat No
04.1.2.1 Frozen fruit. 500 mg/kg 44 & 155
04.1.2.2 Dried fruit. 1000 mg/kg 44, 135
&218
04.1.2.8 Fruit preparations, including pulp, purees, 500 mg/kg 44
04.1.2.9 Fruit-based desserts, including fruit- 100 mg/kg 44
flavoured water-based desserts.
04.2.1.3 Peeled, cut or shredded fresh vegetables 50 mg/kg 44, 76 & 136
(including mushrooms and fungi, roots and
tubers, pulses and legumes, and aloe vera),
04.2.2.1 Frozen vegetables (including mushrooms 50 mg/kg 44, 76, 136
and fungi, root sand tubers, pulses and & 137
legumes, and aloe vera), seaweeds, and
nuts and seeds.
04.2.2.2 Dried vegetables (including mushrooms 500 mg/kg 44 & 105
and fungi, root sand tubers, pulses and
legumes, and aloe vera), seaweeds, and
nuts and seeds.
04.2.2.3 Vegetables (including mushrooms and 100 mg/kg 44
fungi, roots and tubers, pulses and
legumes, and aloe vera), and seaweeds in
vinegar, oil, brine, or soybean sauce.
pouch vegetables (including mushrooms
and fungi, roots and tubers, pulse sand
85
legumes, and aloe vera), and seaweeds.

04.2.2.5 Vegetable (including mushrooms and 500 mg/kg 44 & 138
legumes, and aloe vera), seaweed, and nut
and seed purees and spreads (e.g., peanut
butter).
04.2.2.6 Vegetable (including mushrooms and 300 mg/kg 44 & 205
and seed pulps and preparations (e.g.,
vegetables) other than food category
04.2.2.5.
04.2.2.7 Fermented vegetable (including 500 mg/kg 44
pulses and legumes, and aloe vera) and
seaweed products, excluding fermented
soybean products of food categories
06.8.6, 06.8.7, 12.9.1, 12.9.2.1
and12.9.2.3.
06.2.1 Flours. 200 mg/kg 44
06.2.2 Starches. 50 mg/kg 44
products.
07.2 Fine bakery wares (sweet, salty, savoury) 50 mg/kg 44
and mixes.
09.1.2 Fresh mollusks, crustaceans, and 100 mg/kg 44
echinoderms.
09.2.1 Frozen fish, fish fillets, and fish products, 100 mg/kg 44& 139
echinoderms.
09.2.4.2 Cooked mollusks, crustaceans, and 150 mg/kg 44
echinoderms.
09.2.5 Smoked, dried, fermented, and/or salted 30 mg/kg 44
09.4 Fully preserved, including canned or 150 mg/kg 44& 140
11.1.1 White sugar, dextrose anhydrous, dextrose 15mg/kg 44
monohydrate, fructose.
11.1.2 Powdered sugar, powdered dextrose. 15mg/kg 44
11.1.3 Soft white sugar, soft brown sugar, glucose 20 mg/kg 44& 111
syrup, dried glucose syrup, raw cane sugar.
11.1.5 Plantation or mill white sugar. 70 mg/kg 44
11.2 Brown sugar excluding products of food 40 mg/kg 44
category 11.1.3.
11.3 Sugar solutions and syrups, also (partially) 70 mg/kg 44
86

11.1.3.
11.4 Other sugars and syrups (e.g., xylose, 40 mg/kg 44
maple syrup, sugar toppings).
12.2.1 Herbs and spices. 150 mg/kg 44
12.4 Mustards. 250 mg/kg 44& 106
14.1.2.1 Fruit juice. 50 mg/kg 44& 122
14.1.2.2 Vegetable juice. 50 mg/kg 44& 122
14.1.2.3 Concentrates for fruit juice. 50 mg/kg 44, 122
&127
14.1.2.4 Concentrates for vegetable juice. 50 mg/kg 44, 122
&127
14.1.3.1 Fruit nectar. 50 mg/kg 44& 122
14.1.3.2 Vegetable nectar. 50 mg/kg 44 & 122
14.1.3.3 Concentrates for fruit nectar. 50 mg/kg 44, 122
&127
14.1.3.4 Concentrates for vegetable nectar. 50 mg/kg 44, 122&
127
14.1.4 Water-based flavoured drinks, including 70 mg/kg 44, 127
"
sport,""energy," or electrolyte" drinks and &143
15.1 Snacks - potato, cereal, flour or starch 50 mg/kg 44
based (from roots and tubers, pulses and
legumes).
*
SUNSET YELLOW FCF
INS 110 Sunset yellow FCF Functional Class: Colour.
Food
Cat No
01.1.2 Dairy-based drinks, flavoured and/or 300 mg/kg 52
fermented (e.g., chocolate milk, cocoa,
eggnog, drinking yoghurt, whey based
drinks).
01.6.4 Processed cheese. 200 mg/kg 3
01.7 Dairy-based desserts (e.g., pudding, fruit 300 mg/kg 161
or flavoured yoghurt).
02.1.3 Fish oil, and other animal fats. 300 mg/kg 161
87

04.1.2.6 Fruit-based spreads (e.g., chutney) 300 mg/kg 161
04.1.2.5.
04.1.2.8 Fruit preparations, including pulp, purees, 300 mg/kg 161 &182
04.1.2.9 Fruit-based desserts, including fruit- 50 mg/kg 161
flavoured water-based desserts.
pulses and legumes, and aloevera),
04.2.2.6 Vegetable (including mushrooms and 50 mg/kg 92
and seed pulps and preparations (e.g.,
vegetables) other than food category
04.2.2.5.
04.2.2.7 Fermented vegetable (including 200 mg/kg 92
pulses and legumes, and aloe vera) and
seaweed products, excluding fermented
soybean products of food categories
06.8.6, 06.8.7, 12.9.1, 12.9.2.1
and12.9.2.3.
products.
05.2 Confectionery including hard and soft 300 mg/kg 161
candy, nougats, etc. other than food
06.3 Breakfast cereals, including rolled oats 300 mg/kg 161
06.4.3 Pre-cooked pastas and noodles and like 300 mg/kg
products.
07.2 Fine bakery wares (sweet, salty, savoury) 50 mg/kg
and mixes.
08.1 Fresh meat, poultry, and game. 300 mg/kg 4 & 16
08.2 Processed meat, poultry, and game 300 mg/kg 16
88
08.3.1.1 Cured (including salted) non-heat treated 300 mg/kg 16

processed comminuted meat, poultry, and
game products.
08.3.1.2 Cured (including salted) and dried non- 135 mg/kg
heat treated processed comminuted meat,
08.3.1.3 Fermented non-heat treated processed 300 mg/kg 16
comminuted meat, poultry, and game
products.
08.3.2 Heat-treated processed comminuted meat, 300 mg/kg 16
08.3.3 Frozen processed comminuted meat, 300 mg/kg 16
09.1.1 Fresh fish. 300 mg/kg 4, 16 & 50
09.1.2 Fresh mollusks, crustaceans, and 300 mg/kg 4 & 16
echinoderms.
echinoderms.
and echinoderms.
09.2.3 Frozen minced and creamed fish products, 300 mg/kg 16 & 95
echinoderms.
09.2.4.1 Cooked fish and fish products 300 mg/kg 95
echinoderms
09.2.4.3 Fried fish and fish products, including 300 mg/kg 16
09.2.5 Smoked, dried, fermented, and/or salted 100 mg/kg 22
and/or in jelly.
crustaceans, and echinoderms, pickled
and/or in brine.
09.3.3 Salmon substitutes, caviar, and other fish 300 mg/kg
roe products.
09.3.4 Semi-preserved fish and fish products, 300 mg/kg
echinoderms (e.g., fish paste), excluding
09.4 Fully preserved, including canned or 300 mg/kg 95
89

purposes excluding products of food
category 13.1).
13.4 Dietetic formulae for slimming purposes 50 mg/kg
and weight reduction.
13.5 Dietetic foods (e.g., supplementary foods 300 mg/kg
for dietary use) excluding products of food
14.1.4 Water-based flavoured drinks, including 100 mg/kg 127 &161
"
sport,""energy," or electrolyte" drinks and
15.1 Snacks - potato, cereal, flour or starch 200 mg/kg
based (from roots and tubers, pulses and
legumes).
*This material may be having a negative effect on activity and concentration in
children.(The prior statement must be written under contents)
TALC
INS 553(iii) Talc Functional Class: Anticaking agent, Glazing agent, Thickener
Food
Cat No
01.8.2 Dried whey and whey products, excluding 10000
whey cheeses. mg/kg
90
TARTRATES.
INS 334 L(+)- Tartaric acid Functional Class: Acidity regulator, Antioxidant,
sequestrant
INS 335(i) Monosodium tartrate Functional Class: Acidity regulator, Sequestrant,
stabilizer
INS 335(ii) Sodium L(+)-tartrate Functional Class: Acidity regulator, Sequestrant,
stabilizer
INS 336(i) Monopotassium tartrate Functional Class: Acidity regulator,
sequestrant, Stabilizer
INS 336(ii) Dipotassium tartrate Functional Class: Acidity regulator, Sequestrant,
stabilizer
INS 337 Potassium sodium L(+)-tartrate Functional Class: Acidity regulator,
sequestrant, Stabilizer
Food
Cat No
14.1.2.1 Fruit juice. 4000 mg/kg 45, 128 &129
14.1.2.3 Concentrates for fruit juice. 4000 mg/kg 45, 127,
128& 129
14.1.3.1 Fruit nectar. 4000 mg/kg 45 & 128
14.1.3.3 Concentrates for fruit nectar. 4000 mg/kg 45, 127 &128
TERTIARY BUTYLHYDROQUINONE (TBHQ).
INS 319 Tertiary butylhydroquinone (TBHQ) Functional Class: Antioxidant.
Food
Cat No
01.3.2 Beverage whiteners. 100mg/kg 15 & 195
02.1.2 Vegetable oils and fats. 200mg/kg 15 & 130
02.1.3 Fish oil, and other animal fats. 200mg/kg 15 & 130
02.2.2 Fat spreads, dairy fat spreads and blended 200mg/kg 15 & 130
spreads.
02.3 Fat emulsions mainly of type oil-in-water, 200mg/kg 15 & 130
02.4 Fat-based desserts excluding dairy-based 200mg/kg 15 & 130
03.0 Edible ices, including sherbet and sorbet. 200mg/kg 15 & 195
05.2 Confectionery including hard and soft 200mg/kg 15 & 130
candy, nougats, etc. other than food
91
05.4 Decorations (e.g., for fine bakery wares), 200mg/kg 15 & 130
toppings (non-fruit) and sweet sauces.
06.4.3 Pre-cooked pastas and noodles and like 200mg/kg 15 & 130
products.
07.1.1 Breads and rolls. 200mg/kg 15 & 195
07.1.2 Crackers, excluding sweet crackers. 200mg/kg 15 & 195
07.1.3 Other ordinary bakery products (e.g., 200mg/kg 150&130
bagels, pita, English muffins).
07.1.4 Bread-type products, including bread 200mg/kg 15 & 195
stuffing and bread crumbs.
08.2 Processed meat, poultry, and game 100mg/kg 15, 130 &167
08.3 Processed comminuted meat, poultry, and 100mg/kg 15, 130 &162
game products.
12.2 Herbs, spices, seasonings and condiments 200mg/kg 15 & 130
12.5 Soups and broths. 200mg/kg 15 & 130
12.6 Sauces and like products. 200mg/kg 15 & 130
15.0 Ready-to-eat savouries. 200mg/kg 15 & 130
THERMALLY OXIDIZED SOYA BEAN OIL INTERACTED WITH MONO- AND

DIGLYCERIDES OF FATTY ACIDS.
INS 479 Thermally oxidized soya bean oil Functional Class: Emulsifier interacted
with mono- and diglycerides of fatty acids.
Food
Cat No
spreads.
THIODIPROPIONATES.
INS 388 Thiodipropionic acid Functional Class: Antioxidant.
INS 389 Dilauryl thiodipropionate Functional Class: Antioxidant.
Food
Cat No
02.1.2 Vegetable oils and fats. 200 mg/kg 46
02.1.3 Fish oil, and other animal fats. 200 mg/kg 46
spreads.
09.2.2 Frozen battered fish, fish fillets, and fish 200mg/kg 15&46
and echinoderms.
14.1.4 Water-based flavoured drinks, including 1000mg/kg 15&46
"
sport,""energy," or" electrolyte" drinks and
92
15.0 Ready-to-eat savouries. 200 mg/kg 46
TOCOPHEROLS.
INS 307a d-alpha-Tocopherol Functional Class: Antioxidant.

INS 307b Tocopherol concentrate, mixed Functional Class: Antioxidant.
INS 307c dl-alpha-Tocopherol Functional Class: Antioxidant.
Food
Cat No
02.1. 1 Butter oil, anhydrous milk fat, ghee. 500 mg/kg 171
spreads.
TRIETHYL CITRATE.
INS 1505 Triethyl citrate Functional Class: Carrier, Emulsifier, Sequestrant, Stabilizer.
Food
Cat No
10.2.1 Liquid egg products. 2500 mg/kg 47
10.2.3 Dried and/or heat coagulated egg products. 2500 mg/kg 47
Water-based flavoured drinks, including 200 mg/kg
"
14.1.4 sport,""energy," or" electrolyte" drinks and
93
TRIPOTASSIUM CITRATE.
INS 332(II) Tripotassium citrate Functional Class: Acidity regulator, Sequestrant,

Stabilizer.
Food Max
Food Category Notes
Cat No Level
Dried whey and whey products, excluding GMP
01.8.2
whey cheeses.
13.1.1 Infant formulae. GMP 55 & 72
TRISODIUM CITRATE.
INS 331(iii) Trisodium citrate Functional Class: Acidity regulator, Emulsifier, Sequestrant,
Stabilizer.
Food Max
Food Category Notes
Cat No Level
whey cheeses.
02.1.1 Butter oil, anhydrous milk fat, ghee. GMP 171
13.1.1 Infant formulae. GMP 55 & 72
94
‫ﻤﻠﺤق ﺠدول )‪1‬أ(‬

‫اﻝﻤواد اﻝﻤﻠوﻨﺔ اﻝطﺒﻴﻌﻴﺔ اﻝﻤﺴﻤوح ﺒﺎﺴﺘﺨداﻤﻬﺎ ﻓﻲ اﻝﻤواد اﻝﻐذاﺌﻴﺔ ﺒﺼﻔﺔ ﻋﺎﻤﺔ‬
‫أسماء مرادفة‬ ‫اللون‬ ‫الرقم الدولي‬
‫ليكوبين‬ ‫د ‪161‬‬
‫ليوتين‬ ‫ب ‪160‬‬
‫بيتانين‬ ‫أحمر جذور البنجر‬ ‫‪162‬‬
‫انثوسيانينات‬ ‫‪(I)163‬‬
‫اينوسيانينا‬ ‫مستخلص الكشمش )العنب ( االسود‬ ‫‪(III) 163‬‬
‫المستخلص الزيتي للفلفل الحلو‬ ‫‪) 160‬ج(‬
‫مسحوق الكركم‬ ‫‪(11) 100‬‬
‫مستخلص الكركم‬ ‫‪(1) 100‬‬
‫كلورفيالت‬ ‫‪140‬‬
‫كراميل عادى‬ ‫‪ 150‬أ‬
‫كراميل الكبريتيت الكاوية‬ ‫‪ 150‬ب‬
‫فحم نباتى منشط‬ ‫‪150‬‬
‫صبغة بيضاء ‪6‬‬ ‫ثاني اكسيد التيتانيوم‬ ‫‪171‬‬
‫ﻤﻠﺤق ﺠدول )‪1‬ب(‬

‫اﻝﻤواد اﻝﻤﻠوﻨﺔ اﻻﺼطﻨﺎﻋﻴﺔ اﻝﻤﺴﻤوح ﺒﺎﺴﺘﺨداﻤﻬﺎ ﻓﻲ اﻝﻤواد اﻝﻐذاﺌﻴﺔ ﺒﺼﻔﺔ ﻋﺎﻤﺔ‬
‫الرقم الدولي‬ ‫اللون‬ ‫أسماء مرادفة‬
‫‪155‬‬ ‫البنى الشكوالتي اتش تي‬ ‫بنى غذائي ‪3‬‬
‫ﺠدول رﻗم )‪(2‬‬

‫اﻝﻤﻀﺎﻓﺎت اﻝﻐذاﺌﻴﺔ اﻝﻤﺴﻤوح ﺒﺈﺴﺘﺨداﻤﻬﺎ ﺤﺴب اﻝﻤﺎدة اﻝﻐذاﺌﻴﺔ‬
‫‪Food Category No.‬‬ ‫‪Dairy-based drinks, flavoured and/or‬‬
‫‪fermented (e.g., chocolate milk, cocoa,‬‬
‫‪01.1.2‬‬ ‫‪eggnog, drinking yoghurt, whey based drinks).‬‬
‫‪Additive‬‬ ‫‪INS‬‬ ‫‪Max Level‬‬ ‫‪Notes‬‬
‫‪*Allura red AC.‬‬ ‫‪129‬‬ ‫‪300 mg/kg‬‬ ‫‪52 & 161‬‬
‫‪Brilliant blue FCF.‬‬ ‫‪133‬‬ ‫‪150 mg/kg‬‬ ‫‪52‬‬
‫‪Caramel iii - ammonia caramel.‬‬ ‫‪150c‬‬ ‫‪2000 mg/kg‬‬ ‫‪52‬‬
‫‪Caramel iv - sulfite ammonia‬‬ ‫‪150d‬‬ ‫‪2000 mg/kg‬‬ ‫‪52‬‬
‫‪caramel.‬‬
‫‪Carmines.‬‬ ‫‪120‬‬ ‫‪150 mg/kg‬‬ ‫‪52‬‬
‫‪95‬‬
Beta-Carotenes. 160a(ii) 1000 mg/kg 52

Beta-Carotenes, synthetic . 160a(i) 150 mg/kg 52
Beta-Carotenes, Blakeslea trispora . 160a(iii)
Carotenal, beta-apo-8'- . 160e
Carotenoic acid, ethyl ester, beta 160f
apo-8'- .
Chlorophylls, copper complexes. 141(i) 50 mg/kg 52 & 190
Chlorophyllin copper complexes, 141(ii)
potassium and sodium salts.
Diacetyltartaric and fatty acid esters 472e 5000 mg/kg
of glycerol.
Fast green FCF. 143 100 mg/kg 52
Grape skin extract. 163(ii) 150 mg/kg 52 & 181
Indigotine (Indigo carmine). 132 300 mg/kg 52
Iron oxide, black. 172(i) 20 mg/kg 52
Iron oxide, red . 172(ii)
Iron oxide, yellow . 172(iii)
Polysorbates. 432 - 436 3000 mg/kg
Propylene glycol esters of fatty acids 477 5000 mg/kg
Riboflavin, synthetic. 101(i) 300 mg/kg 52
Riboflavin 5'-phosphate sodium . 101(ii)
Riboflavin from Bacillus subtilis. 101(iii)
Sulfites 220-225, 227, 300 mg/kg 52
228, 539
(.‫ )اﻝﻌﺒﺎرة اﻝﺴﺎﺒﻘﺔ ﻴﺠب أن ﺘﻜون ﻤﻜﺘوﺒﺔ ﺘﺤت اﻝﻤﺤﺘوﻴﺎت‬.‫*ﻫذﻩ اﻝﻤواد ﻗد ﻴﻜون ﻝﻬﺎ ﺘﺄﺜﻴر ﺴﻠﺒﻲ ﻋﻠﻰ اﻝﻨﺸﺎط واﻝﺘرﻜﻴز ﻝدى اﻷطﻔﺎل‬
Food Category No Fermented and renneted milk products (plain),

excluding food category 01.1.2 (dairybased
01.2
drinks)
Additive INS Max Level Notes
Phosphates. 338; 339(i)- 1000 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
96
Food Category No.

Fermented milks (plain).
01.2.1
Caramel iv - sulfite ammonia 150d 150 mg/kg 12
caramel.
Food Category No. Fermented milks (plain), heat-treated after

01.2.1.2 fermentation.
of glycerol.
Food Category No.

Renneted milk (plain).
01.2.2
Caramel iv - sulfite ammonia 150d GMP
caramel.
of glycerol.
Food Category No.

Beverage whiteners .
01.3.2
Ascorbyl palmitate. 304 80 mg/g 10
Ascorbyl stearate. 305
Butylated hydroxyanisole (BHA). 320 100 mg/kg 15 & 195
Butylated hydroxytoluene (BHT). 321 100 mg/kg 15 &195
Caramel iii - ammonia caramel. 150c 1000 mg/kg
Caramel iv - sulfite ammonia. 150d 1000 mg/kg
Beta-Carotenes, vegetable. 160a(ii) 1000 mg/kg
Beta-Carotenes, synthetic . 160a(i) 100 mg/kg
apo-8'- .
of glycerol.
Polysorbates 432 - 436 4000 mg/kg
Riboflavins 101(i) , 300 mg/kg
101(ii),
101(iii)
Sorbates 200 - 203 200 mg/kg
Tertiary butylhydroquinone (TBHQ) 319 100mg/kg 15 & 195
97
Food Category No.

Pasteurized cream (plain).
01.4.1
Food Category No. Sterilized and UHT creams, whipping and

whipped creams, and reduced fat creams
01.4.2
(plain).
of glycerol
Food Category No.

Clotted cream (plain).
01.4.3
of glycerol
Nisin 234 10 mg/kg 28
Food Category No.

Cream analogues.
01.4.4
Caramel iii - ammonia caramel 150c 5000 mg/kg
Caramel iv - sulfite ammonia 150d 5000 mg/kg
caramel
Beta-Carotenes, vegetable 160a(ii) 20 mg/kg
Carotenal, beta-apo-8'- .
Carotenoic acid, ethyl ester, beta 160e
apo-8'- . 160f
of glycerol
Grape skin extract 163(ii) 150 mg/kg 181 & 201
Propylene glycol esters of fatty acids 477 5000 mg/kg 86
Food Category No.

Milk powder and cream powder (plain).
01.5.1
Additive INS Max Notes
Level
Ascorbyl palmitate 304 50 10
Ascorbyl stearate 305 mg/kg
98
Butylated 320 100 15 & 196

hydroxyanisole (BHA) mg/kg
Butylated 321 200 15 & 196
hydroxytoluene (BHT) mg/kg
Diacetyltartaric and 472e 10000
fatty acid esters of mg/kg
glycerol
Polydimethylsiloxane 900a 10
mg/kg
Propyl gallate 310 200 15, 75 &
mg/kg 196
Food Category No.

Milk and cream powder analogues.
01.5.2
Ascorbyl palmitate 304 80 mg/kg 10
Ascorbyl stearate 305
caramel
apo-8'- . 160f
of glycerol
Grape skin extract 163(ii) 150 mg/kg 181, 201 &
209
Phosphates 338; 339(i)- 4400 mg/kg 33 & 88
(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
Propylene glycol esters of fatty acids 477 100000
mg/kg
101(ii),
101(iii)
99
Food Category No.

Unripened cheese.
01.6.1
caramel
apo-8'- .
Chlorophylls, copper complexes. 141(i) 50 mg/kg 161
potassium and sodium
Indigotine (Indigo carmine) 132 200 mg/kg 3
Lauric arginate ethyl ester 243 200 mg/kg
Natamycin (Pimaricin) 235 40 mg/kg 3 & 80
Polysorbates 432 - 436 80 mg/kg 38
101(ii),
101(iii)
* Sunset yellow FCF 110 300 mg/kg 3
Food Category No.

Ripened cheese.
01.6.2
Lysozyme 1105 GMP
Nisin 234 12.5 mg/kg 28
Food Category No.

Ripened cheese, includes rind.
01.6.2.1
caramel
Carmines 120 125 mg/kg
100

apo-8'- .
Chlorophylls, copper complexes. 141(i) 15 mg/kg
of glycerol
Hexamethylene tetramine 239 25 mg/kg 66
101(ii),
101(iii)
Food Category No.

Rind of ripened cheese.
01.6.2.2
*Allura red AC 129 100 mg/kg
Brilliant blue FCF 133 100 mg/kg
caramel
apo-8'- .
Grape skin extract 163(ii) 1000 mg/kg
Indigotine (Indigo carmine) 132 100 mg/kg
Iron oxide, black. 172(i) 100 mg/kg
Microcrystalline wax 905c(i) 30000 mg/kg
101(ii),
101(iii)
* Sunset yellow FCF 110 300 mg/kg
101
Food Category No. Cheese powder (for reconstitution; e.g., for

01.6.2.3 cheese sauces).
apo-8'- .
Food Category No.

Whey cheese
01.6.3
Food Category No.

Processed cheese.
01.6.4
*Allura red AC 129 100 mg/kg 161
apo-8'- .
of glycerol
101(ii),
101(iii)
*Sunset yellow FCF 110 200 mg/kg 3
102
Food Category No. Flavoured processed cheese, including

01.6.4.2 containing fruit, vegetables, meat, etc.
caramel
Food Category No.

Cheese analogues.
01.6.5
Brilliant blue FCF 133 100 mg/kg 3
Carmines 120 100 mg/kg 3 & 178
Beta-Carotenes, vegetable 160a(ii) 1000 mg/kg 3
apo-8'- .
of glycerol
Ethyl para-hydroxybenzoate Methyl 214 500 mg/kg 27
para-hydroxybenzoate 218
Indigotine (Indigo carmine) 132 200 mg/kg 3 & 161
Nisin 234 12.5 mg/kg 28
101(ii),
101(iii)
Sorbates 200 - 203 3000 mg/kg 3
*Sunset yellow FCF 110 300 mg/kg
103
Food Category No.

Whey protein cheese.
01.6.6
Acetic acid, glacial 260 GMP
Calcium propionate 282 3000 mg/kg 70
Citric acid 330 GMP
Glucono delta-lactone 575 GMP
Lactic acid, L-, D- and DL 270 GMP
Malic acid, DL- 296 GMP
Nisin 234 12.5 mg/kg 28
Propionic acid 280 3000 mg/kg 70
Sodium propionate 281 3000 mg/kg
Food Category No. Dairy-based desserts (e.g., pudding, fruit or

01.7 flavoured yoghurt).
Benzoates 210 - 213 300 mg/kg 13
apo-8'- .
of glycerol
Fast green FCF 143 100 mg/kg 2
Grape skin extract 163(ii) 200 mg/kg 181
Lauric arginate ethyl ester 243 200 mg/kg 170
104

Propyl gallate 310 90 mg/kg 2 & 15
101(ii),
101(iii)
Sucroglycerides 474 5000 mg/kg
‫ )اﻝﻌﺒﺎرة اﻝﺴﺎﺒﻘﺔ ﻴﺠب أن ﺘﻜون ﻤﻜﺘوﺒﺔ ﺘﺤت‬.‫•ﻫذﻩ اﻝﻤواد ﻗد ﻴﻜون ﻝﻬﺎ ﺘﺄﺜﻴر ﺴﻠﺒﻲ ﻋﻠﻰ اﻝﻨﺸﺎط واﻝﺘرﻜﻴز ﻝدى اﻷطﻔﺎل‬
Food Category No. Liquid whey and whey products, excluding

01.8.1 whey cheeses
Benzoyl peroxide 928 100 mg/kg 74
Food Category No. Dried whey and whey products, excluding

01.8.2 whey cheeses.
Aluminium silicate 559 100 mg/kg 147
Benzoyl peroxide 928 100 mg/kg 147
Calcium aluminium silicate 556 10000 mg/kg
Calcium carbonate 170(i) 10000 mg/kg
Calcium chloride 509 GMP
Calcium hydroxide 526 GMP
Calcium silicate 552 10000 mg/kg
Hydroxypropyl distarch phosphate 1442 10000 mg/kg
Magnesium carbonate 504(i) 10000 mg/kg
Magnesium oxide 530 10000 mg/kg
Magnesium silicate, sysnthetic 553(i) 10000 mg/kg
Microcrystalline cellulose (Cellulose 460(i) 10000 mg/kg
gel)
Phosphates 338; 339(i)- 4400 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
Potassium carbonate 501(i) GMP
Potassium chloride 508 GMP
Potassium hydrogen carbonate 501 (ii) GMP
Potassium hydroxide 525 GMP
105
Powdered cellulose 460(ii) 10000 mg/kg

Silicon dioxide, amorphous 551 10000 mg/kg
Sodium aluminosilicate 554 10000 mg/kg
Sodium carbonate 500(i) GMP
Sodium dihydrogen citrate 331(i) GMP
Sodium hydrogen carbonate 500(ii) GMP
Sodium hydroxide 524 GMP
Sodium sesquicarbonate 500(iii) GMP
Talc 553(iii) GMP
Tripotassium citrate 332(II) GMP
Trisodium citrate 331(iii) GMP
Food Category No.

Butter oil, anhydrous milkfat, ghee.
02.1.1
Butylated hydroxyanisole (BHA) 320 175 mg/kg 15, 133 &171
Butylated hydroxytoluene (BHT) 321 75 mg/kg 15, 133 &171
Citric acid 330 GMP 171
Propyl gallate 310 100 mg/kg 15, 133 &171
Sodium dihydrogen citrate 331(i) GMP 171
D-alpha-Tocopherol 307a 500 mg/kg 171
Tocopherol concentrate, mixed 307b
Dl-alpha-Tocopherol 307c
Trisodium citrate 331(iii) GMP 171
Food Category No.

Vegetable oils and fats.
02.1.2
Ascorbyl palmitate 304 500 mg/kg
Butylated hydroxyanisole (BHA) 320 200 mg/kg 15 & 130
Butylated hydroxytoluene (BHT) 321 200 mg/kg 15 & 130
Guaiac resin 314 1000 mg/kg
Isopropyl citrates 384 200 mg/kg
Polydimethylsiloxane 900a 10 mg/kg
Stearyl citrate 484 GMP
Tertiary butylhydroquinone 319 200mg/kg 15 & 130
(TBHQ)
Thiodipropionic acid 388 200 mg/kg 46
Dilauryl thiodipropionate 389
106
Food Category No.

Fish oil, and other animal fats.
02.1.3
apo-8'- .
of glycerol
Fast green FCF 143 GMP
Stearyl citrate 484 GMP
(TBHQ)
Food Category No.

Butter.
02.2.1
Annatto extracts, bixin-based 160b (i) 20 mg/kg 8
Calcium hydroxide 526 GMP
apo-8'- .
(iii); 340(i)-
(iii); 341(i)-
(iii);
107
342(i),(ii);
343(i)-(iii);
450(i)-
(iii),(v)-(vii);
451(i),(ii);
452(i)-(v);
542
Sodium carbonate 500 (i) GMP
Sodium hydrogen carbonate 500(ii) GMP
Sodium hydroxide 524 GMP
Food Category No. Fat spreads, dairy fat spreads and blended
02.2.2 spreads.
Benzoates 210 - 213 1000 mg/kg 13
caramel
Carmines 120 500 mg/kg 161 & 178
apo-8'- .
of glycerol
Calcium disodium 385 100 mg/kg 21
ethylenediaminetetraacetate
Disodium
ethylenediaminetetraacetate 386
Lauric arginate ethyl ester 243 200 mg/kg 214 & 215
(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
Polydimethylsiloxane 900a 10 mg/kg 152
108

101(ii),
101(iii)
Sodium stearoyl lactylate 481(i) 10000 mg/kg
Calcium stearoyl lactylate 482(i)
Sucroglycerides 474 10000 mg/kg 102
Thermally oxidized soya bean oil 479 5000 mg/kg
interacted with mono- and
diglycerides of fatty acids.
Thiodipropionic acid Dilauryl 388 200 mg/kg 46
thiodipropionate 389
D-alpha-Tocopherol 307a 500 mg/kg
Tocopherol concentrate, mixed 307b
Dl-alpha-Tocopherol 307c
Food Category No. Fat emulsions mainly of type oil-in-water,

02.3
Benzoates 210 - 213 1000 mg/kg 13
Carmines 120 500 mg/kg 161 & 178
Carotenoic acid, ethyl ester, beta apo- 160f
8'- .
of glycerol
Indigotine (Indigo carmine) 132 161 300 mg/kg
(iii); 340(i)-
(iii); 341(i)-
(iii);
342(i),(ii);
343(i)-(iii);
450(i)-
109
(iii),(v)-(vii);
451(i),(ii);
452(i)-(v);
542
101(ii),
101(iii)
Food Category No. Fat-based desserts excluding dairy-based

02.4 dessert products of food category 01.7
Benzoates 210 - 213 1000 mg/kg 13
caramel
apo-8'- .
Chlorophylls, copper complexes 141(i) 500 mg/kg
potassium and sodium salts
of glycerol
Fast green FCF 143 100 mg/kg
Propylene glycol esters of fatty 477 40000 mg/kg
110
acids
101(ii),
101(iii)
(TBHQ)
‫ )اﻝﻌﺒﺎرة اﻝﺴﺎﺒﻘﺔ ﻴﺠب أن ﺘﻜون ﻤﻜﺘوﺒﺔ ﺘﺤت‬.‫اﻝﻨﺸﺎط واﻝﺘرﻜﻴز ﻝدى اﻷطﻔﺎل‬ ‫*ﻫذﻩ اﻝﻤواد ﻗد ﻴﻜون ﻝﻬﺎ ﺘﺄﺜﻴر ﺴﻠﺒﻲ ﻋﻠﻰ‬
. (‫اﻝﻤﺤﺘوﻴﺎت‬
Food Category No.
Edible ices, including sherbet and sorbet.
03.0
Ascorbyl palmitate Ascorbyl stearate 304 200 mg/kg 10 & 15
305
Caramel iv - sulfite ammonia caramel 150d 1000 mg/kg
Carotenoic acid, ethyl ester, beta apo-8'- 160f
.
potassium and sodium salts
Diacetyltartaric and fatty acid esters of 472e 1000 mg/kg
glycerol
101(ii),
101(iii)
111

Food Category No.

Surface-treated fresh fruit.
04.1.1.2
Beeswax 901 GMP
Candelilla wax 902 GMP
Carnauba wax 903 400 mg/kg
Glycerol ester of wood rosin 445 110 mg/kg
Iron oxide, black. 172(i) 1000 mg/kg 4 & 16
Polyvinylpyrrolidone Polyethylene 1521 GMP
glycol
Polyvinylpyrrolidone 1201 GMP
Riboflavins 101(i) , 300 mg/kg 4 & 16
101(ii),
101(iii)
Shellac, bleached 904 GMP
Sucroglycerides 474 GMP
Sulfites 220-225, 227, 30 mg/kg 44 & 204
228, 539
Food Category No.

Processed fruit.
04.1.2
Food Category No.

Frozen fruit
04.1.2.1.
Sulfites 220-225, 227, 500 mg/kg 44 & 155
228, 539
Food Category No.

Dried fruit.
04.1.2.2
Diacetyltartaric and fatty acid esters of 472e 10000 mg/kg
glycerol
112
Disodium ethylenediaminetetraacetate 386

Ethyl para-hydroxybenzoate 214 800 mg/kg 27
Methyl para-hydroxybenzoate 218
Sulfites 220-225, 227, 1000 mg/kg 44, 135 &218
228, 539
Food Category No.

Fruit in vinegar, oil, or brine.
04.1.2.3
Benzoates 210 - 213 1000 mg/kg 13
Caramel iv - sulfite ammonia 150d 7500 mg/k
caramel
apo-8'- .
Chlorophylls, copper complexes 141(i) 100 mg/kg 62
of glycerol
Disodium
ethylenediaminetetraacetateal 386
Sulfites 220-225, 227, 100 mg/kg 44
228, 539
Food Category No.

Canned or bottled (pasteurized) fruit
04.1.2.4
caramel
113
apo-8'- .
101(ii),
101(iii)
Stannous chloride 512 20 mg/kg 43
Food Category No.

Jams, jellies, marmelades
04.1.2.5
Benzoates 210 - 213 1000 mg/kg 13
caramel
apo-8'- .
Disodium 386
ethylenediaminetetraacetateal
101(ii),
101(iii)
114
Sulfites 220-225, 227, 100 mg/kg 44

228, 539
Food Category No. Fruit-based spreads (e.g., chutney) excluding

04.1.2.6 products of food category 04.1.2.5.
Benzoates 210 - 213 1000 mg/kg 13
caramel
apo-8'- .
of glycerol
Disodium 386
(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
115
‫‪Polydimethylsiloxane‬‬ ‫‪900a‬‬ ‫‪10 mg/kg‬‬

‫‪Riboflavins‬‬ ‫‪101(i) ,‬‬ ‫‪500 mg/kg‬‬
‫‪101(ii),‬‬
‫)‪101(iii‬‬
‫‪Sorbates‬‬ ‫‪200 - 203‬‬ ‫‪1000 mg/kg‬‬
‫‪*Sunset yellow FCF‬‬ ‫‪110‬‬ ‫‪300 mg/kg‬‬ ‫‪161‬‬
‫*ﻫذﻩ اﻝﻤواد ﻗد ﻴﻜون ﻝﻬﺎ ﺘﺄﺜﻴر ﺴﻠﺒﻲ ﻋﻠﻰ اﻝﻨﺸﺎط واﻝﺘرﻜﻴز ﻝدى اﻷطﻔﺎل‪) .‬اﻝﻌﺒﺎرة اﻝﺴﺎﺒﻘﺔ ﻴﺠب أن ﺘﻜون ﻤﻜﺘوﺒﺔ ﺘﺤت‬
‫اﻝﻤﺤﺘوﻴﺎت‪(.‬‬
‫‪116‬‬
Food Category No.

Candied fruit.
04.1.2.7
Aluminium ammonium sulfate 523 200 mg/kg 6
Benzoates 210 - 213 1000 mg/kg 13
caramel
apo-8'- .
of glycerol
101(ii),
101(iii)
Sulfites 220-225, 227, 100 mg/kg 44
228, 539
117
Food Category No. Fruit preparations, including pulp, purees, fruit

04.1.2.8 toppings and coconut milk.
*Allura red AC 129 300 mg/kg 161 & 182
Benzoates 210 - 213 1000 mg/kg 13
Brilliant blue FCF 133 100 mg/kg 161 & 182
Caramel iii - ammonia caramel 150c 7500 mg/kg 187
caramel
Carmines 120 500 mg/kg 182
Beta-Carotenes, synthetic . 160a(i) 100 mg/kg 161 & 182
apo-8'- .
Chlorophylls, copper complexes 141(i) 100 mg/kg 62 & 182
of glycerol
Fast green FCF 143 100 mg/kg 161 & 182
Grape skin extract 163(ii) 500 mg/kg 179, 181 &
182
Riboflavins 101(i) , 300 mg/kg 182
101(ii),
101(iii)
Sulfites 220-225, 227, 500 mg/kg 44
228, 539
*Sunset yellow FCF 110 300 mg/kg 161 &182
118
Food Category No. Fruit-based desserts, including fruit flavoured

04.1.2.9 water-based Desserts.
Ascorbyl palmitate 304 500 mg/kg 2 & 10
Benzoates 210 - 213 1000 mg/kg 13
caramel
apo-8'- .
of glycerol
101(ii),
101(iii)
Sulfites 220-225, 227, 100 mg/kg 44
228, 539
119
Food Category No.

Fermented fruit products.
04.1.2.10
Benzoates 210 - 213 1000 mg/kg 13
Beta-Carotenes, vegetable 160a(ii) 200 mg/kg 200 mg/kg
Beta-Carotenes, synthetic . 160a(i) 500 mg/kg 500 mg/kg
apo-8'- . 160f
of glycerol
(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(ii),
101(iii)
Sulfites 220-225, 227, 100 mg/kg 44
228, 539
120
Food Category No.

Fruit fillings for pastries.
04.1.2.11
Benzoates 210 - 213 1000 mg/kg 13
caramel
apo-8'- . 160f

Disodium
101(ii),
101(iii)
Sulfites 220-225, 227, 100 mg/kg 44
228, 539
121
Food Category No.

Cooked fruit.
04.1.2.12
Benzoates 210 - 213 1000 mg/kg 13
122
Food Category No. Surface-treated fresh vegetables (including

04.2.1.2 and legumes, and aloevera), seaweeds, and
nuts and seeds
Beeswax 901 GMP 79
Candelilla wax 902 GMP 79
Carnauba wax 903 400 mg/kg 79
Beta-Carotenes, synthetic . 160a(i) 500 mg/kg 4, 16 & 161
apo-8'- . 160f
(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
Riboflavins 101(i) , 300 mg/kg 4 & 16
101(ii),
101(iii)
Shellac, bleached 904 GMP 79
*Sunset yellow FCF 110 300 mg/kg 4 & 16
123
Food Category No. Peeled, cut or shredded fresh vegetables

(including mushrooms and fungi, roots and
04.2.1.3 tubers, pulses and legumes, and aloe vera),
seaweeds, and nuts and seeds
Sulfites 220-225, 227, 50 mg/kg 44, 76 & 136
228, 539
Food Category No. Processed vegetables (including mushrooms

04.2.2 legumes, and aloe vera), seaweeds, and nuts
and seeds.
Caramel iv - sulfite ammonia 150d 50000 mg/k 92 & 161
caramel
Food Category No. Frozen vegetables (including mushrooms and

04.2.2.1 and aloe vera), seaweeds, and nuts and seeds
Calcium disodium 385 100 mg/kg 21 & 110
Disodium
Sulfites 220-225, 227, 50 mg/kg 44, 76, 136 &
228, 539 137
Food Category No. Dried vegetables (including mushrooms and

04.2.2.2 and aloe vera), seaweeds, and nuts and seeds.
Ascorbyl palmitate 304 80m g/kg 10
Benzoates 210 - 213 1000 mg/kg 13
Butylated hydroxyanisole (BHA) 320 200 mg/kg 15, 76 & 196
Butylated hydroxytoluene (BHT) 321 200 mg/kg 15, 76 & 196
Caramel iii - ammonia caramel 150c 50000 mg/kg 76 &161
Beta-Carotenes, vegetable 160a(ii) 200 mg/kg 200 mg/kg
124

apo-8'- . 160f
Diacetyltartaric and fatty acid esters 472e 10000 mg/kg 10000 mg/kg
of glycerol
Calcium disodium 385 800 mg/kg 21& 64
Disodium
Propyl gallate 310 50 mg/kg 15, 76 & 196
Sulfites 220-225, 227, 500 mg/kg 44 & 105
228, 539
Food Category No. Vegetables (including mushrooms and fungi,

04.2.2.3 vera), and seaweedsin vinegar, oil, brine, or
soybean sauce.
Benzoates 210 - 213 2000 mg/kg 13
Carmines 120 500 mg/kg 161 & 178
apo-8'- . 160f
of glycerol
Disodium
Fast green FCF. 143 300 mg/kg
Ferrous gluconate 579 150 mg/kg 23 & 48
Ferrous lactate 585 150 mg/kg 23 & 48
125

101(ii),
101(iii)
Sulfites 220-225, 227, 100 mg/kg 44
228, 539
Food Category No. Canned or bottled (pasteurized) or retort

pouch vegetables (including mushrooms and
04.2.2.4 fungi, roots and tubers, pulses and legumes,
and aloe vera), and seaweeds.
apo-8'- . 160f
Disodium
Polydimethylsiloxane 900a 10 mg/kg 10 mg/kg
Sulfites 220-225, 227, 50 mg/kg 44
228, 539
126
Food Category No. Vegetable (including mushrooms and fungi,

04.2.2.5 vera), seaweed, and nut and seed purees and
spreads (e.g., peanut butter).
Benzoates 210 - 213 1000 mg/kg 13
apo-8'- .

Disodium 386
Sulfites 220-225, 227, 500 mg/kg 44 & 138
228, 539
127
Food Category No. Vegetable (including mushrooms and fungi,

04.2.2.6 preparations (e.g., vegetable desserts and
category 04.2.2.5

Benzoates 210 - 213 3000 mg/kg 13
apo-8'- .

of glycerol
Disodium 386
Polydimethylsiloxane 900a 50 mg/kg 50 mg/kg
128
101(ii),
101(iii)
Sulfites 220-225, 227, 300 mg/kg 44 & 205
228, 539
Food Category No. Fermented vegetable (including mushrooms

legumes, and aloe vera) and seaweed products,
04.2.2.7 excluding fermented soybean products of food
categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and
12.9.2.3.
Benzoates 210 - 213 1000 mg/kg 13
apo-8'- .

of glycerol
Disodium 386
129
(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(ii),
101(iii)
Sulfites 220-225, 227, 500 mg/kg 44
228, 539
Food Category No. Cooked or fried vegetables (including

04.2.2.8
and legumes, and aloe vera), and seaweeds.
Benzoates 210 - 213 1000 mg/kg 13

of glycerol
Disodium 386
130
Food Category No.

Confectionery.
05.0
Ascorbyl palmitate 304 500 mg/kg 10, 15 & 114
Food Category No. Cocoa products and chocolate products

05.1 including imitations and chocolate substitutes.
Food Category No.

Cocoa mixes (powders) and cocoa mass/cake.
05.1.1
Ammonium salts of phosphatidic 442 10000 mg/kg 97
acid
Propylene glycol esters of fatty acids 477 5000 mg/kg 97
Food Category No.

Cocoa mixes (syrups).
05.1.2
Chlorophylls, copper complexes 141(i) 6.4 mg/kg 62 & 161
Food Category No.

Cocoa-based spreads, including fillings.
05.1.3
Benzoates 210 - 213 1500 mg/kg 13
Caramel iii - ammonia caramel 150c GMP
caramel
apo-8'- .
Chlorophylls, copper complexes 141(i) 6.4 mg/kg 62 & 161
131
Disodium 386
Food Category No.

Cocoa and chocolate products.
05.1.4
Ammonium salts of phosphatidic 442 10000 mg/kg
acid
Beeswax 901 GMP 3
Butylated hydroxyanisole (BHA) 320 200 mg/kg 15, 130 &141
apo-8'- .
Castor oil 1503 350 mg/kg
Tertiary butylhydroquinone 319 200 mg/kg 15, 130 &141
(TBHQ)
‫ )اﻝﻌﺒﺎرة اﻝﺴﺎﺒﻘﺔ ﻴﺠب أن ﺘﻜون ﻤﻜﺘوﺒﺔ ﺘﺤت‬.‫ﺘﺄﺜﻴر ﺴﻠﺒﻲ ﻋﻠﻰ اﻝﻨﺸﺎط واﻝﺘرﻜﻴز ﻝدى اﻷطﻔﺎل‬ ‫*ﻫذﻩ اﻝﻤواد ﻗد ﻴﻜون ﻝﻬﺎ‬
132
Food Category No. Lmitation chocolate, chocolate substitute

05.1.5 product.
Ammonium salts of phosphatidic 442 10000 mg/kg
acid
Beeswax 901 GMP 3
Benzoates 210 - 213 1500 mg/kg 13
apo-8'- .
Chlorophylls, copper complexes 141(i) 700
(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(ii),
101(iii)
Sorbates 200-203 1500 mg/kg
133
Food Category No. Confectionery including hard and soft candy,

nougats, etc.other than food categories 05.1,
05.2
05.3 and 05.4
Beeswax 901 GMP 3
Benzoates 210 - 213 1500 mg/kg 13
caramel
apo-8'- .
Diacetyltartaric and fatty acid esters 472e 10000 mg/k
of glycerol
Microcrystalline wax 905c(i) GMP 3
101(ii),
101(iii)
(TBHQ)
134
Food Category No.

Hard candy.
05.2.1
Food Category No.

Soft candy
05.2.2
Food Category No.

Nougats and marzipans.
05.2.3
Food Category No.

Chewing gum
05.3
Beeswax 901 GMP GMP
Benzoates 210 – 213 1500 mg/kg 13
Butylated hydroxyanisole (BHA) 320 400 mg/kg 130
Butylated hydroxytoluene (BHT) 321 400 mg/kg 130
caramel
apo-8'- .
135

Cyclodextrin, beta- 459 20000 mg/kg
of glycerol
Microcrystalline wax 905c(i) 20000 mg/kg 3
Polyethylene glycol 1521 20000 mg/kg
Polyvinylpyrrolidone 1201 10000 mg/kg
Propyl gallate 310 1000 mg/kg 130
101(ii),
101(iii)
Stearyl citrate 484 15000 mg/kg
Tertiary butylhydroquinone 319 400 mg/kg 130
(TBHQ)
Food Category No. Decorations (e.g., for fine bakery wares),

05.4 toppings (nonfruit) and sweet sauces.
Beeswax 901 GMP
Benzoates 210 - 213 1500 mg/kg 13
136

caramel
apo-8'- .
of glycerol
101(ii),
101(iii)
Shellac, bleached 904 GMP
(TBHQ)
Food Category No.

Whole, broken, or flaked grain, including rice.
06.1
Food Category No. Flours and starches (including soybean

06.2 powder).
Alpha-Amylase from Aspergillus 1100 GMP
oryzae var
137
Diacetyltartaric and fatty acid esters 472e 3000 mg/kg 186

of glycerol
Food Category No.

Flours
06.2.1.
Azodicarbonamide 927a 45 mg/kg
Benzoyl peroxide 928 75 mg/kg
Chlorine dioxide 926 30 mg/kg 87
Sulfites 220-225, 227, 200 mg/kg 44
228, 539
Food Category No..

Starches
06.2.2
Sulfites 220-225, 227, 50 mg/kg 44
228, 539
Food Category No.

Breakfast cereals, including rolled oats.
06.3
Ascorbyl palmitate. 304 200 mg/kg 10
caramel
apo-8'- .
Grape skin extract. 163(ii) 200 mg/kg
(iii); 340(i)-
(iii); 341(i)-
(iii);
342(i),(ii);
343(i)-(iii);
450(i)-
138
(iii),(v)-(vii);
451(i),(ii);
452(i)-(v);
542
101(ii),
101(iii)
Food Category No.

Dried pastas and noodles and like products.
06.4.2
caramel
of glycerol
Food Category No. Pre-cooked pastas and noodles and like

06.4.3 products.
Benzoates 210 – 213 1000 mg/kg 13
Caramel iii - ammonia caramel 150c 50000 mg/kg 153 & 173
caramel
Carmines 120 100 mg/kg 153 & 178
apo-8'- .
of glycerol
139

Propylene glycol esters of fatty acids 477 5000 mg/kg 2 & 153
101(ii),
101(iii)
Sulfites 220-225, 227, 20 mg/kg 44
228, 539
(TBHQ)
Food Category No. Cereal and starch based desserts (e.g., rice
06.5 pudding, tapioca pudding).
Ascorbyl palmitate. 304 500 mg/kg 2 & 10
Benzoates 210 – 213 1000 mg/kg 13
caramel
apo-8'- .
of glycerol
Disodium
Grape skin extract. 163(ii) 200 mg/kg 181
Indigotine (Indigo carmine). 132 150 mg/kg
140

Nisin 234 3 mg/kg 28
101(ii),
101(iii)
Food Category No. Batters (e.g., for breading or batters for fish or
06.6 poultry).
caramel
apo-8'- .
of glycerol
101(ii),
101(iii)
Food Category No. Pre-cooked or processed rice products,

06.7 including rice cakes (Oriental type only).
caramel
Food Category No.

Soybean-based beverages.
06.8.1
141

101(ii),
101(iii)
Food Category No.

Other soybean protein products.
06.8.8
caramel
Food Category No.

Bakery wares.
07.0
Benzoates 210 - 213 1000 mg/kg 13
Carnauba wax 903 GMP 3
Propylene glycol esters of fatty acids 477 15000 mg/kg 11 & 72
Food Category No.

Bread and ordinary bakery wares.
07.1
of glycerol
Food Category No.

Breads and rolls
07.1.1.
(TBHQ)
Food Category No.

Crackers, excluding sweet crackers.
07.1.2
caramel
142

apo-8'- .
(TBHQ)
Food Category No. Other ordinary bakery products (e.g., bagels,

07.1.3 pita, English muffins).

caramel
apo-8'- .
Tertiary butylhydroquinone 319 200mg/kg 150&130
(TBHQ)
143
Food Category No. Bread-type products, including bread stuffing

07.1.4 and bread crumbs.
apo-8'- .
Chlorophylls, copper complexes 141(i) 6.4 mg/kg 62 &161
(TBHQ)
Food Category No.

Steamed breads and buns.
07.1.5
apo-8'- .
Food Category No.
Mixes for bread and ordinary bakery wares.
07.1.6
Food Category No. Fine bakery wares (sweet, salty, savoury) and
07.2 mixes.
Beeswax 901 GMP 3
caramel
144
Beta-Carotenes, vegetable 160a(ii) 1000

apo-8'- .
of glycerol
101(ii),
101(iii)
Sulfites 220-225, 227, 50 mg/kg 44
228, 539
* Sunset yellow FCF. 110 50 mg/kg
Food Category No. Mixes for fine bakery wares (e.g., cakes,
07.2.3 pancakes).
Food Category No. Meat and meat products, including poultry and
08.0 game.
Caramel iii - ammonia caramel 150c GMP 3, 4 & 16
Caramel iv - sulfite ammonia 150d GMP 3, 4 & 16
caramel
Food Category No.

Fresh meat, poultry, and game.
08.1
Fast green FCF 143 100 mg/kg 3, 4 & 16
145
Food Category No. Fresh meat, poultry, and game, whole pieces
08.1.1 or cuts.
Food Category No.

Fresh meat, poultry, and game, comminuted.
08.1.2
Carmines 120 100 mg/kg 4, 16 & 117
Beta-Carotenes, vegetable 160a(ii) 20 mg/kg 4 & 16
Carotenoic acid, ethyl ester, beta apo-8'- . 160f
Grape skin extract. 163(ii) 1000 mg/kg 4, 16 & 94
Food Category No. Processed meat, poultry, and game products in

08.2. whole pieces or cuts
Fast green FCF 143 100 mg/kg 3&4
Grape skin extract. 163(ii)
101(ii),
101(iii)
Tertiary butylhydroquinone (TBHQ) 319 100mg/kg 15, 130 &167
.
Food Category No. Cured (including salted) and dried non-heat
treated processed meat, poultry, and game
08.2.1.2
Benzoates 210 - 213 1000 mg/kg 3 & 13
Natamycin (Pimaricin) 235 6 mg/kg
146
Food Category No. Heat-treated processed meat, poultry, and

08.2.2 game products in whole pieces or cuts.
Food Category No. Frozen processed meat, poultry, and game

08.2.3 products in whole pieces or cuts.
(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
Food Category No. Processed comminuted meat, poultry, and

08.3 game products.
(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(ii),
101(iii)
Tertiary butylhydroquinone (TBHQ) 319 100mg/kg 15, 130 &162
147
Food Category No. Non-heat treated processed comminuted meat,

08.3.1 poultry, and game products.
Food Category No. Cured (including salted) non-heat treated

processed comminuted meat, poultry, and
08.3.1.1
game products
apo-8'- .
148
Food Category No. Cured (including salted) and dried non-heat

treated processed comminuted meat, poultry,
08.3.1.2
and game products.
Benzoates 210 - 213 1000 mg/kg 3 & 13
apo-8'- .
‫ )اﻝﻌﺒﺎرة اﻝﺴﺎﺒﻘﺔ ﻴﺠب أن ﺘﻜون ﻤﻜﺘوﺒﺔ ﺘﺤت‬.‫ﻝدى اﻷطﻔﺎل‬ ‫اﻝﻨﺸﺎط واﻝﺘرﻜﻴز‬ ‫*ﻫذﻩ اﻝﻤواد ﻗد ﻴﻜون ﻝﻬﺎ ﺘﺄﺜﻴر ﺴﻠﺒﻲ ﻋﻠﻰ‬
Food Category No. Fermented non-heat treated processed

comminuted meat, poultry, and game
08.3.1.3
products.
apo-8'- .
Food Category No. Heat-treated processed comminuted meat,

08.3.2 poultry, and game products.

apo-8'- .
149
Disodium
‫ )اﻝﻌﺒﺎرة اﻝﺴﺎﺒﻘﺔ ﻴﺠب أن ﺘﻜون ﻤﻜﺘوﺒﺔ ﺘﺤت‬.‫ﻝدى اﻷطﻔﺎل‬ ‫*ﻫذﻩ اﻝﻤواد ﻗد ﻴﻜون ﻝﻬﺎ ﺘﺄﺜﻴر ﺴﻠﺒﻲ ﻋﻠﻰ اﻝﻨﺸﺎط واﻝﺘرﻜﻴز‬
. (‫اﻝﻤﺤﺘوﻴﺎت‬
Food Category No. Frozen processed comminuted meat, poultry,

08.3.3 and game products.
.
Food Category No.
Edible casings (e.g., sausage casings).
08.4
Canthaxanthin 161g 30 ppm
apo-8'- .
Fast green FCF 143 100 mg/kg 3&4
(iii); 340(i)-
(iii); 341(i)-
(iii);
342(i),(ii);
343(i)-(iii);
450(i)-
(iii),(v)-(vii);
451(i),(ii);
452(i)-(v);
150
542
101(ii),
101(iii)
Food Category No. Fresh fish and fish products, including

09.1 mollusks, crustaceans, and echinoderms
Food Category No.

Fresh fish
09.1.1.
Brilliant blue FCF 133 300 mg/kg 4, 16 & 50
Carmines 120 300 mg/kg 4, 16 & 50
Beta-Carotenes, vegetable 160a(ii) 100 mg/kg 4, 16 & 50
apo-8'- .
Indigotine (Indigo carmine). 132 300 mg/kg 4, 16 & 50
*Sunset yellow FCF 110 300 mg/kg 4, 16 & 50
Food Category No.

Fresh mollusks, crustaceans, and echinoderms.
09.1.2
apo-8'- .
Sulfites 220-225, 227, 100 mg/kg 44
228, 539
151
Food Category No. Processed fish and fish products, including

09.2 mollusks,crustaceans, and echinoderms.
caramel
apo-8'- .
Food Category No. Frozen fish, fish fillets, and fish products,
09.2.1
echinoderms.
Carmines 120 100 mg/kg 95 & 178
Disodium
101(ii),
101(iii)
Sulfites 220-225, 227, 100 mg/kg 44& 139
228, 539
Food Category No . Frozen battered fish, fish fillets, and fish

09.2.2
echinoderms
152

Carmines 120 500 mg/kg 16, 95 & 178
Disodium
101(ii),
101(iii)
Thiodipropionic acid 388 200mg/kg 15&46
Food Category No. Frozen minced and creamed fish products,

09.2.3
echinoderms.
Grape skin extract. 163(ii) GMP 16 & 95
101(ii),
101(iii)
Food Category No. Cooked and/or fried fish and fish products,
09.2.4 including mollusks, crustaceans, and
echinoderms.
Food Category No.

Cooked fish and fish products.
09.2.4.1
153

Disodium
101(ii),
101(iii)
Sorbates 200 - 2003
*Sunset yellow FCF 110
Food Category No. Cooked mollusks, crustaceans, and
09.2.4.2 echinoderms.
Benzoates 210 - 213 2000 mg/kg 13 & 82
101(ii),
101(iii)
Sorbates 200 - 2003 2000 mg/kg 42
Sulfites 220-225, 227, 150 mg/kg 44
228, 539
Food Category No. Fried fish and fish products, including

09.2.4.3 mollusks, crustaceans, and echinoderms.
Carmines 120 500 mg/kg 16, 95 & 178
154

Grape skin extract. 163(ii) 1000 mg/kg 16 & 95
101(ii),
101(iii)
Food Category No. Smoked, dried, fermented, and/or salted fish

09.2.5
Benzoates 210 - 213 200 mg/kg 13 & 121
Indigotine (Indigo carmine). 132 300 mg/kg 22 & 161
101(ii),
101(iii)
Sulfites 220-225, 227, 30 mg/kg 44
228, 539
Food Category No. Semi-preserved fish and fish products, include

09.3 mollusks, crustaceans, and echinoderms
Benzoates 210 - 213 2000 mg/kg 13 & 120
155

caramel
apo-8'- .
Food Category No. Fish and fish products, including mollusks,

09.3.1
and/or in jelly
101(ii),
101(iii)
Food Category No. Fish and fish products, including mollusks,

crustaceans, and echinoderms, pickled and/or
09.3.2
in brine.
Disodium ethylenediaminetetraacetate
386
101(ii),
101(iii)
156
Food Category No. Salmon substitutes, caviar, and other fish roe
09.3.3 products
101(ii),
101(iii)
157
Food Category No. Semi-preserved fish and fish products,

09.3.4 echinoderms (e.g., fish paste), excluding
(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(ii),
101(iii)
Food Category No. Fully preserved, including canned or

09.4
caramel
158

apo-8'- .
Disodium
101(ii),
101(iii)
Sulfites 220-225, 227, 150 mg/kg 44& 140
228, 539
Food Category No.

Fresh eggs.
10.1
Brilliant blue FCF 133 GMP
caramel
Carmines 120 GMP 4
apo-8'- .
Fast green FCF 143 GMP 4
Indigotine (Indigo carmine). 132 300 mg/kg 4 & 161
Iron oxide, black. 172(i) GMP 4
159
101(ii),
101(iii)
*Sunset yellow FCF 110 GMP 4
Food Category No.

Egg products.
10.2.
caramel
Food Category No.

Liquid egg products.
10.2.1
Benzoates 210 - 213 5000 mg/kg 13
(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
Triethyl citrate 1505 2500 mg/kg 47
Food Category No.

Frozen egg products.
10.2.2
(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
160
Food Category No.

Dried and/or heat coagulated egg products.
10.2.3
of glycerol.
Disodium
Triethyl citrate 1505 2500 mg/kg 47
Food Category No. Preserved eggs, including alkaline, salted, and

10.3 canned eggs.
caramel
Food Category No.

Egg-based desserts (e.g., custard).
10.4
Benzoates 210 - 213 1000 mg/kg 13
caramel
apo-8'- .
of glycerol.
161

101(ii),
101(iii)
Food Category No. White sugar, dextrose anhydrous, dextrose

11.1.1 monohydrate, fructose.
Sulfites 220-225, 227, 15mg/kg 44
228, 539
Food Category No.

Powdered sugar, powdered dextrose.
11.1.2
Calcium aluminium silicate 556 15000 mg/kg 56
Calcium silicate 552 15000 mg/kg 56
Magnesium carbonate 504(i) 15000 mg/kg 56
Magnesium silicate, synthetic 553(i) 15000 mg/kg 56
(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
Silicon dioxide, amorphous 551 15000 mg/kg 56
Sodium aluminosilicate 554 15000 mg/kg 56
Sulfites 220-225, 227, 15mg/kg 44
228, 539
162
Food Category No. Soft white sugar, soft brown sugar, glucose
11.1.3 syrup, dried glucose syrup, raw cane sugar
Sulfites 220-225, 227, 20 mg/kg 44& 111
228, 539
Food Category No.

Plantation or mill white sugar.
11.1.5
Sulfites 220-225, 227, 70 mg/kg 44
228, 539
Food Category No. Brown sugar excluding products of food

11.2 category 11.1.3
Sulfites 220-225, 227, 40 mg/kg 44
228, 539
Food Category No. Sugar solutions and syrups, also (partially)

11.3
excluding products of food category 11.1.3.
101(ii),
101(iii)
Sulfites 220-225, 227, 70 mg/kg 44
228, 539
163
Food Category No. Other sugars and syrups (e.g., xylose, maple
11.4 syrup, sugar toppings).
Benzoates 210 - 213 1000 mg/kg 13
apo-8'- .
(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(ii),
101(iii)
Sulfites 220-225, 227, 40 mg/kg 44
228, 539
164
Food Category No. Table-top sweeteners, including those

11.6 containing high intensity sweeteners.
Benzoates 210 - 213 2000 mg/kg 13
Caramel iv - sulfite ammonia caramel 150d 1200 mg/kg 213
Disodium ethylenediaminetetraacetate 386
(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
Sorbates 200 - 203 1000 mg/kg 42
165
Food Category No.

Salt
12.1.1
Calcium carbonate 170(i) GMP
Calcium silicate 552 GMP
Ferrocyanides 535, 536, 538 14 mg/kg 24 & 107
Magnesium carbonate 504(i) GMP
Magnesium oxide 530 GMP
Magnesium silicate, synthetic 553(i) GMP
(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
Polysorbates 432-436 10 mg/kg
Salts of myristic, palmitic and stearic 470(i) GMP 71
acids with ammonia, calcium,
Silicon dioxide, amorphous 551 GMP
Food Category No.

Salt Substitutes.
12.1.2
of glycerol.
Sodium ferrocyanide 535 20 mg/kg 24
Potassium ferrocyanide 536
Calcium ferrocyanide 538
166
Food Category No. Herbs, spices, seasonings and condiments

12.2 (e.g., seasoning for instant noodles).
caramel
Disodium 386
(TBHQ)
Food Category No.

Herbs and spices.
12.2.1
Sulfites 220-225, 227, 150 mg/kg 44
228, 539
167
Food Category No.

Seasonings and condiments.
12.2.2
Benzoates 210 - 213 1000 mg/kg 13
apo-8'- .
Sodium ferrocyanide 535 20 mg/kg 24
Potassium ferrocyanide 536
Calcium ferrocyanide 538
101(ii),
101(iii)
Sulfites 220-225, 227, 200 mg/kg 44
228, 539
Food Category No.
Vinegars.
12.3
Benzoates 210 - 213 1000 mg/kg 13
caramel
Sulfites 220-225, 227, 100 mg/kg 44
228, 539
168
Food Category No.

Mustards
12.4
Benzoates 210 - 213 1000 mg/kg 13
caramel
apo-8'- .
of glycerol.
Disodium 386
101(ii),
101(iii)
Sulfites 220-225, 227, 250 mg/kg 44& 106
228, 539
Tertiary butylhydroquinone 319 200 mg/kg 15
(TBHQ)
169
Food Category No.

Soups and broths.
12.5
caramel
apo-8'- .
of glycerol.
101(ii),
101(iii)
(TBHQ)
170
Food Category No. Ready-to-eat soups and broths, including

12.5.1 canned, bottled, and frozen.
Food Category No.

Mixes for soups and broths.
12.5.2
Food Category No.

Sauces and like products.
12.6
Benzoates 210 - 213 1000 mg/kg 13
caramel
apo-8'- .
of glycerol.
Formic acid 236 200 mg/kg 25
Guaiac resin 314 600 mg/kg 15
101(ii),
101(iii)
Sulfites 220-225, 227, 300 mg/kg 44
171
228, 539
(TBHQ)
Food Category No. Emulsified sauces (e.g., mayonnaise, salad

12.6.1 dressing).
Disodium 386
Food Category No. Non-emulsified sauces (e.g., ketchup, cheese

12.6.2 sauce, cream sauce, brown gravy).
Disodium 386
Food Category No.

Mixes for sauces and gravies.
12.6.3
172
Food Category No.

Clear sauces (e.g., fish sauce).
12.6.4
Food Category No. Salads (e.g., macaroni salad, potato salad) and
12.7 based spreads of food categories 04.2.2.5 and
05.1.3.
caramel
apo-8'- .
of glycerol.
Disodium 386
101(ii),
101(iii)
173
Food Category No.

Yeast and like products .
12.8
Butylated hydroxyanisole (BHA) 320 200 mg/kg 15
Food Category No.

Fermented soybean paste (e.g., miso).
12.9.1
101(ii),
101(iii)
Food Category No.

Fermented soybean sauce.
12.9.2.1
caramel
Food Category No.

Non-fermented soybean sauce.
12.9.2.2
Food Category No.

Other soybean sauces.
12.9.2.3
Food Category No.

Infant formulae.
13.1.1
ACETYLATED DISTARCH 1414 5000 mg/kg 72, 150, 284
PHOSPHATE & 292
ASCORBYL ESTERS 304, 305 10 mg/kg 15, 72 & 187
CALCIUM HYDROXIDE 526 2000 mg/kg 55 & 72
CAROB BEAN GUM 410 1000 mg/kg 72
DISTARCH PHOSPHATE 1412 5000 mg/kg 72, 150, 284
& 292
GUAR GUM 412 1000 mg/kg 14 & 72
HYDROXYPROPYL STARCH 1440 5000 mg/kg 72, 150, 284
& 292
LECITHIN 322(i) 5000 mg/kg 72
MONO- AND DI-GLYCERIDES 471 4000 mg/kg 72
174
OF FATTY ACIDS
PHOSPHATED DISTARCH 1413 5000 mg/kg 72, 150, 284
PHOSPHATE & 292
POTASSIUM CARBONATE 501(i) 2000 mg/kg 55 & 72
POTASSIUM DIHYDROGEN 332(i) GMP 55 & 72
CITRATE
POTASSIUM HYDROGEN 501(ii) 2000 mg/kg 55 & 72
CARBONATE
POTASSIUM HYDROXIDE 525 2000 mg/kg 55 & 72
SODIUM CARBONATE 500(i) 2000 mg/kg 55 & 72
SODIUM DIHYDROGEN 331(i) GMP 55 & 72
CITRATE
SODIUM HYDROGEN 500(ii) 2000 mg/kg 55 & 72
CARBONATE
SODIUM HYDROXIDE 524 2000 mg/kg 55 & 72
TRIPOTASSIUM CITRATE 332(ii) GMP 55 & 72
TRISODIUM CITRATE 331(iii) GMP 55 & 72
Food Category No.

Follow-up formulae.
13.1.2
ADIPATE & 292
PHOSPHATE & 292
ASCORBIC ACID, L- 300 50 mg/kg 72 & 242
ASCORBYL ESTERS 304, 305 50 mg/kg 15 & 72
CALCIUM HYDROXIDE 526 GMP 72
CAROB BEAN GUM 410 1000 mg/kg 72
CITRIC ACID 330 GMP 72
DISTARCH PHOSPHATE 1412 5000 mg/kg 72, 150, 285
& 292
GUAR GUM 412 1000 mg/kg 72
LACTIC ACID, L-, D- and DL- 270 GMP 72 & 83
LECITHIN 322(i) 5000 mg/kg 72
MONO- AND DI-GLYCERIDES 471 4000 mg/kg 72
OF FATTY ACIDS
PECTINS 440 10000 mg/kg 72
PHOSPHATED DISTARCH 1413 5000 mg/kg 72, 150, 285
PHOSPHATE & 292
POTASSIUM CARBONATE 501(i) GMP 72
POTASSIUM DIHYDROGEN 332(i) GMP 72
CITRATE
POTASSIUM HYDROGEN 501(ii) GMP 72
CARBONATE
POTASSIUM HYDROXIDE 525 GMP 72
SODIUM CARBONATE 500(i) GMP 72
175
SODIUM DIHYDROGEN 331(i) GMP 72

CITRATE
SODIUM HYDROGEN 500(ii) GMP 72
CARBONATE
SODIUM HYDROXIDE 524 GMP 72
TRIPOTASSIUM CITRATE 332(ii) GMP 72
TRISODIUM CITRATE 331(iii) GMP 72
Food Category No. Formulae for special medical purposes for

13.1.3 infants.
Ascorbyl palmitate 304 10mg/kg 10, 15 & 72
Food Category No. Complementary foods for infants and young

13.2 children.
Ascorbyl palmitate 304 100mg/kg 10 & 15
Food Category No. Dietetic foods intended for special medical

13.3
13.1).
Benzoates 210 - 213 1500 mg/kg 13
caramel
apo-8'- .
of glycerol.
(iii); 340(i)-
(iii); 341(i)-
(iii);
342(i),(ii);
343(i)-(iii);
450(i)-
176
(iii),(v)-(vii);
451(i),(ii);
452(i)-(v);
542
101(ii),
101(iii)
Food Category No. Dietetic formulae for slimming purposes and

13.4 weight reduction
Benzoates 210 - 213 1500 mg/kg 13
caramel
apo-8'- .
of glycerol.
(iii); 340(i)-
(iii); 341(i)-
(iii);
342(i),(ii);
343(i)-(iii);
450(i)-
(iii),(v)-(vii);
451(i),(ii);
452(i)-(v);
177
542
101(ii),
101(iii)
Food Category No. Dietetic foods (e.g., supplementary foods for

13.5 dietary use) excluding products of food
Benzoates 210 - 213 2000 mg/kg 13
caramel
apo-8'- .
of glycerol.
(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
178

101(ii),
101(iii)
Food Category No.

Food supplements.
13.6
Beeswax 901 GMP 3
Benzoates 210 - 213 2000 mg/kg 13
caramel
apo-8'- .
of glycerol.
Disodium 386
179
(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
Polyvinylpyrrolidone 1201 GMP
101(ii),
101(iii)
Food Category No.

Fruit juice.
14.1.2.1
Ascorbic acid, L- 300 GMP
Benzoates 210 - 213 1000 mg/kg 13, 91 & 122
Calcium ascorbate 302 GMP
carbon dioxide 290 GMP 69
Citric acid 330 3000 mg/kg 122
Malic acid, DL- 296 GMP 115
Pectins 440 GMP 35
Phosphates 338; 339(i)- 1000 mg/kg 33, 40 & 122
(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
Sorbates 200 - 203 1000 mg/kg 42, 91 & 122
Sulfites 220-225, 227, 50 mg/kg 44& 122
228, 539
Tartrates 334; 4000 mg/kg 45, 128 &129
180
335(i),(ii);
336(i),(ii);
337
Food Category No.

Vegetable juice.
14.1.2.2
Sulfites 220-225, 227, 50 mg/kg 44& 122
228, 539
Food Category No.

Concentrates for fruit juice.
14.1.2.3
Ascorbic acid, L- 300 GMP 127
Benzoates 210 - 213 1000 mg/kg 13, 91, 122
&127
Calcium ascorbate 302 GMP 127
carbon dioxide 290 GMP 69 & 127
Citric acid 330 3000 mg/kg 122 & 127
Malic acid, DL- 296 GMP 115 & 127
Pectins 440 GMP 35 & 127
Phosphates 338; 339(i)- 1000 mg/kg 33, 40, 122
(iii); 340(i)- & 127
(iii); 341(i)-
(iii);
342(i),(ii);
343(i)-(iii);
450(i)-
(iii),(v)-(vii);
451(i),(ii);
452(i)-(v);
542
Sodium ascorbate 301 GMP 127
Sorbates 200 - 203 1000 mg/kg 42, 91, 122&
127
Sulfites 220-225, 227, 50 mg/kg 44, 122 &127
228, 539
Tartrates 334; 4000 mg/kg 45, 127,
335(i),(ii); 128& 129
336(i),(ii);
337
181
Food Category No.

Concentrates for vegetable juice.
14.1.2.4
Sulfites 220-225, 227, 50 mg/kg 44, 122 &127
228, 539
Food Category No.

Fruit nectar.
14.1.3.1
Ascorbic acid, L- 300 GMP
Benzoates 210 - 213 1000 mg/kg 13, 91 & 122
Calcium ascorbate 302 GMP
carbon dioxide 290 GMP 69
Citric acid 330 5000 mg/kg
Malic acid, DL- 296 GMP
Pectins 440 GMP
Phosphates 338; 339(i)- 1000 mg/kg 33, 40 & 122
(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
Sodium ascorbate 301 GMP
Sorbates 200 - 203 1000 mg/kg 42, 91 & 122
Sulfites 220-225, 227, 50 mg/kg 44& 122
228, 539
Tartrates 334; 4000 mg/kg 45 & 128
335(i),(ii);
336(i),(ii);
337
Food Category No.

Vegetable nectar.
14.1.3.2
Sulfites 220-225, 227, 50 mg/kg 44 & 122
228, 539
182
Food Category No.

Concentrates for fruit nectar.
14.1.3.3
Ascorbic acid, L- 300 GMP 127
Benzoates 210 - 213 1000 mg/kg 13, 91, 122
&127
Calcium ascorbate 302 GMP 127
carbon dioxide 290 GMP 69 & 127
Citric acid 330 5000 mg/kg 127
Malic acid, DL- 296 GMP 127
Pectins 440 GMP 127
Phosphates 338; 339(i)- 1000 mg/kg 33, 40, 122&
(iii); 340(i)- 127
(iii); 341(i)-
(iii);
342(i),(ii);
343(i)-(iii);
450(i)-
(iii),(v)-(vii);
451(i),(ii);
452(i)-(v);
542
Sodium ascorbate 301 GMP 127
Sorbates 200 - 203 1000 mg/kg 42, 91, 122&
127
Sulfites 220-225, 227, 50 mg/kg 44, 122 &127
228, 539
Tartrates 334; 4000 mg/kg 45, 127 &128
335(i),(ii);
336(i),(ii);
337
Food Category No.

Concentrates for vegetable nectar.
14.1.3.4
Sulfites 220-225, 227, 50 mg/kg 44, 122 &
228, 539 127
Food Category No. Water-based flavoured drinks, including

14.1.4 "sport," "energy," or "electrolyte" drinks and
Beeswax 901 200 mg/kg 131
183
Benzoates 210 - 213 600 mg/kg 13, 123 &

301
Candelilla wax 902 200 mg/kg 131
caramel
apo-8'- .
Cyclodextrin, beta 459 500 mg/kg
of glycerol.
Dimethyl dicarbonate 242 250 mg/kg 18
Disodium 386
Formic acid 236 100 mg/kg 25
Quillaia extracts 999(i), 999(ii) 50 mg/kg 132 & 168
101(ii),
101(iii)
184
Stearyl citrate 484 500 mg/kg
Sucrose acetate isobutyrate 444 500 mg/kg

Sulfites 220-225, 227, 70 mg/kg 44, 127 &143
228, 539
* Sunset yellow FCF 110 100 mg/kg 127 &161
Thiodipropionic acid 388 1000mg/kg 15&46
Triethyl citrate 1505 200 mg/kg
Food Category No.

Carbonated water-based flavoured drinks.
14.1.4.1
Food Category No. Non-carbonated water-based flavoured drinks,

14.1.4.2 including punches and ades.
Food Category No. Concentrates (liquid or solid) for water-based

14.1.4.3 flavoured drinks.
Ferric ammonium citrate 381 10 mg/kg 23
Food Category No. Coffee, coffee substitutes, tea, herbal

14.1.5
beverages, excluding cocoa
Beeswax 901 GMP 108
Benzoates 210 - 213 1000 mg/kg 13
Caramel iv - sulfite ammonia 150d 10000 mg/kg 7 & 127
caramel
Diacetyltartaric and fatty acid esters 472e 500 mg/kg 142
of glycerol.
Dimethyl dicarbonate 242 250 mg/kg 18
Disodium 386
185

Food Category No.

Ready-to-eat savouries
15.0
Beeswax 901 GMP 3
caramel
(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
Food Category No. Snacks - potato, cereal, flour or starch based

15.1 (from roots and tubers, pulses and legumes).
Benzoates 210 - 213 1000 mg/kg 13
apo-8'- .
186
Cyclodextrin, beta 459 500 mg/kg

of glycerol.
101(ii),
101(iii)
Sorbates 200 - 203 1000 mg/kg 42
Sulfites 220-225, 227, 50 mg/kg 44
228, 539
* Sunset yellow FCF 110 200 mg/kg
.(‫اﻝﻤﺤﺘوﻴﺎت‬
Food Category No. Processed nuts, including coated nuts and nut
15.2 mixtures (with e.g., dried fruit).
apo-8'- .
of glycerol.
187

101(ii),
101(iii)
Sorbates 200 - 203 1000 mg/kg 42
Food Category No.

Snacks - fish based.
15.3
Food Category No. Composite foods - foods that could not be

16.0 placed in categories 01 – 15.
Benzoates 210 - 213 1000 mg/kg 13
caramel
Food Category
Cherry and cherry products.
Erythrosine 127
188
(3) ‫ﺠدول‬
‫اﻝﻤواد اﻝﻤﻀﺎﻓﺔ اﻝﻤﺴﻤوح ﺒﺎﺴﺘﺨداﻤﻬﺎ ﻓﻲ اﻷﻏذﻴﺔ ﺒوﺠﻪ ﻋﺎم ﻤﺎ ﻝم ﻴﻨص ﻋﻠﻰ ﺨﻼف ذﻝك‬
(GMP) ‫وﻓﻘﺎ ﻝﻤﻤﺎرﺴﺎت اﻝﺘﺼﻨﻴﻊ اﻝﺠﻴد‬
INS No Additive Functional Class

260 Acetic acid, glacial Acidity regulator, Preservative
472a Acetic and fatty acid Emulsifier, Sequestrant, Stabilizer
esters of glycerol
1422 Acetylated distarch Emulsifier, Stabilizer, Thickener
adipate
1414 Acetylated distarch Emulsifier, Stabilizer, Thickener
phosphate
1451 Acetylated oxidized Emulsifier, Stabilizer, Thickener
starch
1401 Acid treated starch Emulsifier, Stabilizer, Thickener
406 Agar Bulking agent, Carrier, Emulsifier,
Gelling agent, Glazing agent,
Humectant, Stabilizer, Thickener
400 Alginic acid Bulking agent, Carrier, Emulsifier,
Foaming agent, Gelling agent,
Glazing agent, Humectant,
Sequestrant, Stabilizer, Thickener
1402 Alkaline treated starch Emulsifier, Stabilizer, Thickener
1100 alpha-Amylase from Flour treatment agent
Aspergillus oryzae var.
Bacillus licheniformis
(Carbohydrase)
Bacillus megaterium
expressed in
Bacillus subtilis
Bacillus
stearothermophilus
Bacillus
stearothermophilus
expressed in Bacillus
subtilis
Bacillus subtilis
264 Ammonium acetate Acidity regulator
403 Ammonium alginate Bulking agent, Carrier, Emulsifier,
Sequestrant, Stabilizer, Thickene
189

503(i) Ammonium carbonate Acidity regulator, Raising agent
510 Ammonium chloride Flour treatment agent
503(ii) Ammonium hydrogen carbonate Acidity regulator,
Raising agent
527 Ammonium hydroxide Acidity regulator
328 Ammonium lactate Acidity regulator, Flour treatment
agent
300 Ascorbic acid, L- Acidity regulator, Antioxidant,
Flour treatment agent
*
122 AZORUBINE Colour
(CARMOISINE)
162 Beet red Colour
1403 Bleached starch Emulsifier, Stabilizer, Thickener
1101(iii) Bromelain Flavour enhancer, Stabilizer Flour
treatment agent,
629 Calcium 5'-guanylate Flavour enhancer
633 Calcium 5'-inosinate Flavour enhancer
634 Calcium 5'- Flavour enhancer
ribonucleotides
263 Calcium acetate Acidity regulator, Preservative,
Stabilizer
404 Calcium alginate Antifoaming agent, Bulking agent,
Carrier, Foaming agent, Gelling
agent, Glazing agent,
Humectant, Sequestrant, Stabilizer,
Thickener
302 Calcium ascorbate Antioxidant
170(i) Calcium carbonate Acidity regulator, Anticaking agent,
Colour, Stabilizer
509 Calcium chloride Firming agent, Stabilizer,
Thickener
623 Calcium di-L glutamate Flavour enhancer
578 Calcium gluconate Acidity regulator, Firming agent,
Sequestrant
526 Calcium hydroxide Acidity regulator, Firming agent
327 Calcium lactate Acidity regulator, Flour treatment
agent
352(ii) Calcium malate, DL- Acidity regulator
529 Calcium oxide Acidity regulator, Flour treatment
agent
282 Calcium propionate Preservative
552 Calcium silicate Anticaking agent
516 Calcium sulfate Firming agent, Flour treatment
agent, Sequestrant, Stabilizer
150a Caramel I – plain Colour
caramel
290 Carbon dioxide Carbonating agent, Packaging gas,
190

Preservative, Propellant
410 Carob bean gum Emulsifier, Stabilizer, Thickener
407 Carrageenan Bulking agent, Carrier, Emulsifier,
Gelling agent, Glazing agent,
140 Chlorophylls Colour
1001 Choline salts and esters Emulsifier
330 Citric acid Acidity regulator, Antioxidant,
Sequestrant
472a-c Citric and fatty acid Antioxidant, Emulsifier, Flour
esters of glycerol treatment agent, Sequestrant,
Stabilizer
468 Cross-linked sodium Stabilizer, Thickener
carboxymethyl cellulose
(Crosslinked- cellulose
gum)
424 Curdlan Firming agent, Gelling agent,
Stabilizer, Thickener
457 Cyclodextrin, alpha- Stabilizer, Thickener
458 Cyclodextrin, gamma- Stabilizer, Thickener
1400 Dextrins, roasted starch Emulsifier, Stabilizer, Thickener
628 Dipotassium 5'-guanylate Flavour enhancer
627 Disodium 5'-guanylate Flavour enhancer
631 Disodium 5'-inosinate Flavour enhancer
635 Disodium 5' Flavour enhancer
ribonucleotides
1412 Distarch phosphate Emulsifier, Stabilizer, Thickener
315 Erythorbic Acid Antioxidant
(Isoascorbic acid)
968 Erythritol Flavour enhancer, Humectant,
Sweetener
462 Ethyl cellulose Bulking agent, Carrier, Glazing
agent, Thickener
467 Ethyl hydroxyethyl cellulose Emulsifier, Stabilizer,
Thickener
297 Fumaric acid Acidity regulator
418 Gellan gum Gelling agent, Stabilizer, Thickener
575 Glucono delta-lactone Acidity regulator,Raising agent,
Sequestrant
1102 Glucose oxidase Antioxidant
620 Glutamic acid, L(+)- Flavour enhancer
422 Glycerol Humectant, Thickener
626 Guanylic acid, 5'- Flavour enhancer
412 Guar gum Emulsifier, Stabilizer, Thickener
414 Gum arabic (Acacia Bulking agent, Carrier, Emulsifier,
gum) Glazing agent, Stabilizer, Thickener
191

507 Hydrochloric acid Acidity regulator
463 Hydroxypropyl cellulose Emulsifier, Foaming agent, Glazing
agent, Stabilizer, Thickener
1442 Hydroxypropyl distarch Emulsifier, Stabilizer, Thickener
phosphate
464 Hydroxypropyl methyl Bulking agent, Emulsifier, Glazing
cellulose agent, Stabilizer, Thickener
1440 Hydroxypropyl starch Emulsifier, Stabilizer, Thickener

630 Inosinic acid, 5'- Flavour enhancer
953 Isomalt (Hydrogenated Anticaking agent, Bulking agent,
isomaltulose) Glazing agent, Sweetener, Stabiliser,
Thickener
416 Karaya gum Emulsifier, Stabilizer, Thickener
425 Konjac flour Carrier, Emulsifier, Gelling agent, Glazing
agent, Humectant, Stabilizer,
Thickener
270 Lactic acid, L-, D- and Acidity regulator
DL-
472b Lactic and fatty acid esters Emulsifier, Sequestrant, Stabilizer
of glycerol
966 Lactitol Emulsifier, Sweetener, Thickener
322(i) Lecithin Antioxidant, Emulsifier
1104 Lipases Flavour enhancer
504(i) Magnesium carbonate Acidity regulator, Anticaking agent,
Colour retention agent
511 Magnesium chloride Colour retention agent, Firming
agent, Stabilizer
625 Magnesium di-L- Flavour enhancer
glutamate
580 Magnesium gluconate Acidity regulator, Firming agent,
Flavour enhancer
528 Magnesium hydroxide Acidity regulator, Colour retention
agent
504(ii) Magnesium hydroxide Acidity regulator, Anticaking agent,
carbonate Carrier, Colour retention agent
329 Magnesium lactate, DL- Acidity regulator, Flour treatment

agent
530 Magnesium oxide Anticaking agent
470 (iii) Magnesium salts of fatty Anticaking agent, Emulsifier,
acids Stabilizer
553(i) Magnesium silicate, Anticaking agent
synthetic
518 Magnesium sulfate Firming agent, Flavour enhancer
296 Malic acid, DL- Acidity regulator
965(i) Maltitol Bulking agent, Emulsifier,
Humectant, Stabilizer, Sweetener,
Thickener
192

965(ii) Maltitol syrup Bulking agent, Emulsifier,
Thickener
421 Mannitol Anticaking agent, Bulking agent,
Thickener
461 Methyl cellulose Bulking agent, Emulsifier, Glazing
agent,Stabilizer,Thickener
465 Methyl ethyl cellulose Emulsifier, Foaming agent,
460(i) Microcrystalline cellulose Anticaking agent, Bulking agent,
(Cellulose gel) Carrier, Emulsifier, Foaming agent,
Glazing agent, Stabilizer, Thickener
471 Mono- and di-glycerides Antifoaming agent, Emulsifier,
of fatty acids Stabilizer
624 Monoammonium L- Flavour enhancer
glutamate
622 Monopotassium L- Flavour enhancer
glutamate
621 Monosodium L-glutamate Flavour enhancer
471 Mono- and diglycerides emulsifiers
1410 Mono starch phosphate Emulsifier, Stabilizer, Thickener
941 Nitrogen Packaging gas, Propellant
942 Nitrous oxide Antioxidant, Foaming agent,
Packaging gas, Propellant
1404 Oxidized starch Emulsifier, Stabilizer, Thickener
1101(ii) Papain Flavour enhancer
440 Pectins Emulsifier, Gelling agent, Stabilizer,
Thickener
1413 Phosphated distarch Emulsifier, Stabilizer, Thickener
phosphate
1200 Polydextroses Bulking agent, Glazing agent,
964 Polyglycitol syrup Sweetener
1202 Polyvinylpyrrolidone, Colour retention agent, Stabilizer
insoluble
632 Potassium 5’-inosinate Flavour enhancer
261 Potassium acetates Acidity regulator, Preservative
402 Potassium alginate Bulking agent, Carrier, Emulsifier,
,Sequestrant, Stabilizer, Foaming agent, Gelling agent,
Thickener Glazing agent, Humectant
501(i) Potassium carbonate Acidity regulator, Stabilizer
508 Potassium chloride Flavour enhancer, Gelling agent,
Thickener
577 Potassium gluconate Acidity regulator, Sequestrant
501(ii) Potassium hydrogen Acidity regulator, Stabilizer
carbonate
351(i) Potassium hydrogen Acidity regulator
malate
193

525 Potassium hydroxide Acidity regulator
326 Potassium lactate Acidity regulator, Antioxidant
351(ii) Potassium malate Acidity regulator
283 Potassium propionate Preservative
515(i) Potassium sulfate Acidity regulator
460(ii) Powdered cellulose Anticaking agent, Bulking agent,
Emulsifier, Glazing agent,
407a Processed eucheuma Emulsifier, Gelling agent, Stabilizer,
seaweed (PES) Thickener
944 Propane Propellant
280 Propionic acid Preservative
1101(i) Protease Flavour enhancer, Flour treatment
agent, Stabilizer
1204 Pullulan Glazing agent
470(i) Salts of myristic, palmitic Anticaking agent, Emulsifier,
and stearic acids with Stabilizer
ammonia, calcium,
470(ii) Salts of oleic acid with Anticaking agent, Emulsifier,
calcium, potassium and Stabilizer
sodium
551 Silicon dioxide, Anticaking agent
amorphous
262(i) Sodium acetate Acidity regulator, Preservative,
Sequestrant
401 Sodium alginate Bulking agent, Carrier, Emulsifier,
Sequestrant, Stabilizer, Thickener
301 Sodium ascorbate Antioxidant
500(i) Sodium carbonate Acidity regulator, Anticaking agent,
Raising agent
466 Sodium carboxymethyl Bulking agent, Emulsifier, Firming
cellulose (Cellulose gum) agent, Gelling agent, Glazing agent,
469 Sodium carboxymethyl Stabilizer, Thickener
cellulose, enzymatically
hydrolysed (Cellulose
gum, enzymatically
hydrolyzed)
331(i) Sodium dihydrogen citrate Acidity regulator, Emulsifier,
Sequestrant, Stabilizer
350(ii) Sodium DL-malate Acidity regulator, Humectant
316 Sodium erythorbate Antioxidant
(Sodium isoascorbate)
365 Sodium fumarates Acidity regulator
576 Sodium gluconate Sequestrant, Stabilizer, Thickener
500(ii) Sodium hydrogen Acidity regulator, Anticaking agent,
194

carbonate Raising agent
350(i) Sodium hydrogen DL- Acidity regulator, malate Humectant
524 Sodium hydroxide Acidity regulator
325 Sodium lactate Acidity regulator, Antioxidant,
Bulking agent, Humectant,
Thickener
281 Sodium propionate Preservative
500(iii) Sodium sesquicarbonate Acidity regulator, Anticaking agent,
Raising agent
514(i) Sodium sulfate Acidity regulator
420(i) Sorbitol Bulking agent, Humectant,
Sequestrant, Stabilizer, Sweetener,
Thickener
420(ii) Sorbitol syrup Bulking agent, Humectant,
Sequestrant, Stabilizer, Sweetener,
Thickener
1420 Starch acetate Emulsifier, Stabilizer, Thickener
1450 Starch sodium octenyl Emulsifier, Stabilizer, Thickener
succinate
1405 Starches, enzyme treated Emulsifier, Stabilizer, Thickener
553(iii) Talc Anticaking agent, Glazing agent,
Thickener
417 Tara gum Stabilizer, Thickener
957 Thaumatin Flavour enhancer, Sweetener
*
102 Tartrazine Colour
171 Titanium dioxide Colour
413 Tragacanth gum Emulsifier, Stabilizer, Thickener
1518 Triacetin Carrier, Emulsifier, Humectant
380 Triammonium citrate Acidity regulator
333(iii) Tricalcium citrate Acidity regulator, Firming agent,
Sequestrant, Stabilizer
332(ii) Tripotassium citrate Acidity regulator, Sequestrant,
Stabilizer
331(iii) Trisodium citrate Acidity regulator, Emulsifier,
Sequestrant,
Stabilizer
415 Xanthan gum Emulsifier, Foaming agent,
967 Xylitol Emulsifier, Humectant, Stabilizer,
Sweetener, Thickener
‫ )اﻝﻌﺒﺎرة اﻝﺴﺎﺒﻘﺔ ﻴﺠب أن‬.‫*ﻫذﻩ اﻝﻤواد ﻗد ﻴﻜون ﻝﻬﺎ ﺘﺄﺜﻴر ﺴﻠﺒﻲ ﻋﻠﻰ اﻝﻨﺸﺎط واﻝﺘرﻜﻴز ﻝدى اﻷطﻔﺎل‬
.(‫ﺘﻜون ﻤﻜﺘوﺒﺔ ﺘﺤت اﻝﻤﺤﺘوﻴﺎت‬
195
‫ﻤﻠﺤق اﻝﺠدول رﻗم )‪ 3‬أ(‬

‫اﻝﻤواد اﻝﻤﻀﺎﻓﺔ اﻝﻤﺴﻤوح ﺒﺎﺴﺘﺨداﻤﻬﺎ ﻓﻲ اﻷﻏذﻴﺔ ﺒوﺠﻪ ﻋﺎم ﻤﺎ ﻝم ﻴﻨص ﻋﻠﻰ ﺨﻼف ذﻝك وﻓﻘﺎ‬
‫لممارسات التصنيع الجيد )‪(GMP‬‬
‫الحد األقصى‬ ‫المواد الغذائية‬ ‫اللون‬ ‫الرقم الدولي‬
‫غطاء خارجي لحلوى‬

‫طبقا لإلنتاج الجيد‬ ‫السكر لتزيين الكيك‬ ‫الومنيوم‬ ‫‪173‬‬
‫والباستا‪.‬‬
‫طبقا لإلنتاج الجيد‬ ‫غطاء خارجي للحلويات‪.‬‬ ‫فضة‬ ‫‪174‬‬
‫طبقا لإلنتاج الجيد‬ ‫غطاء خارجي للحلويات‪.‬‬ ‫ذھب‬ ‫‪175‬‬
‫ليثوتروبين‬
‫طبقا لإلنتاج الجيد‬ ‫تغطية الجبن‬ ‫‪180‬‬
‫)بي كيه(‪.‬‬
‫‪196‬‬
(‫ب‬3 ) ‫ﻤﻠﺤق اﻝﺠدول رﻗم‬

.(3) ‫ﻓﺌﺎت اﻝﻐذاء او اﻝﻤواد اﻝﻐذاﺌﻴﺔ اﻝﻤﻔردة واﻝﺘﻰ ﺘﺴﺘﺜﻨﻰ ﻤن اﻝﺸروط اﻝﻌﺎﻤﺔ ﺒﺠدول رﻗم‬
‫( ﻓﻰ اﻻﻏذﻴﺔ اﻝﺘﺎﻝﻴﺔ ﻝﻸﺤﻜﺎم اﻝواردة ﻓﻰ ﺠدول‬3) ‫ﻴﺨﻀﻊ اﺴﺘﺨدام اﻝﻤواد اﻝﻤﻀﺎﻓﺔ اﻝﻤوﺠودة ﺒﺠدول رﻗم‬
.(2) ‫( و‬1) ‫رﻗم‬
Category Number Food Category
Milk and buttermilk (plain) (excluding heat-treated
01.1.1
buttermilk)
Fermented and renneted milk products (plain) excluding
01.2
food category 01.1.2 (dairy based drinks)1
01.4.1 Pasteurized cream (plain)
Sterilized and UHT creams, whipping or whipped creams,
01.4.2
and reduced fat creams (plain)
01.6.3 Whey Cheese
01.6.6 Whey protein cheese
01.8.2 Dried whey and whey products, excluding whey cheese
02.1 Fats and oils essentially free from water
02.2.1 Butter
04.1.1 Fresh fruit
Fresh vegetables (including mushrooms and fungi, roots and
04.2. tubers, pulses and legumes, and aloe vera), seaweeds, and
nuts and seeds
Frozen vegetables (including mushrooms and fungi, roots
04.2.2.1 and tubers, pulses and legumes, and aloe vera), seaweeds,
and nuts and seeds
Fermented vegetable (including mushrooms and fungi, roots
and tubers, pulses and legumes, and aloe vera), and seaweed
04.2.2.7
products, excluding fermented soybean products of food
categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3
06.1 Whole, broken or flaked grain, including rice
06.2 Flours and starches (including soybean powder)
06.4.1 Fresh pastas and noodles and like products
06.4.2 Dried pastas and noodles and like products
08.1 Fresh meat, poultry, and game
Fresh fish and fish products, including molluscs, crustaceans
09.1
and echinoderms
Processed fish and fish products, including molluscs,
09.2
crustaceans and echinoderms
10.1 Fresh eggs
10.2.1 Liquid egg products
10.2.2 Frozen egg products
11.1 Refined and raw sugars
197
Brown sugar, excluding products of food category 11.1.3

11.2 (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
11.3
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
11.4
toppings)
11.5 Honey
12.1 Salt and salt substitutes
12.2.1 Herbs and spices (ONLY HERBS)
Infant formulae, follow-up formulae, and formulae for
13.1
special medical purposes for infants
13.2 Complementary foods for infants and young children
14.1.1 Waters
14.1.2 Fruit and vegetable juices
14.1.3 Fruit and vegetable nectars
Coffee, coffee substitutes, tea, herbal infusions, and other
14.1.5
hot cereal beverages, excluding cocoa
198
‫ﺘوﻀﻴﺢ ﻝﻠﻤﻠﺤوظﺎت اﻝﻤدوﻨﺔ ﻓﻲ ﺠداول اﻝﻤﻀﺎﻓﺎت اﻝﻐذاﺌﻴﺔ أﻤﺎم أﺼﻨﺎف اﻝﻤواد اﻝﻐذاﺌﻴﺔ‪:‬‬
‫ﻜﺤﺎﻤض دﻫﻨﻲ‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:1‬‬
‫ﻋﻠﻰ أﺴﺎس اﻝﻌﻨﺼر اﻝﺠﺎف‪ ،‬اﻝوزن اﻝﺠﺎف‪ ،‬اﻝﺨﻠط اﻝﺠﺎف أو اﻝﺘرﻜﻴز‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:2‬‬
‫اﻝﻤﻌﺎﻝﺠﺔ اﻝﺴطﺤﻴﺔ‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:3‬‬
‫ﻝﻠﺘزﻴﻴن‪ ،‬اﻝﺨﺘم‪ ،‬وﻀﻊ اﻝﻌﻼﻤﺔ اﻝﺘﺠﺎرﻴﺔ ﻝﻠﻤﻨﺘﺞ‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:4‬‬
‫ﺒﺎﺴﺘﺜﻨﺎء اﻝﻤﻨﺘﺠﺎت اﻝﻤطﺎﺒﻘﺔ ﻝﻤواﺼﻔﺔ اﻝﻤرﺒﻰ واﻝﺠﻴﻠﻰ واﻝﻤرﻤﻼد ‪(CODEX‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:5‬‬
‫)‪.STAN 296-2009‬‬
‫ﻜﺎﻷﻝوﻤﻨﻴوم‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:6‬‬
‫ﻝﺒداﺌل اﻝﻘﻬوة ﻓﻘط‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:7‬‬
‫ﻜﺒﻜﺴﻴن‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:8‬‬
‫‪ 1000‬ﻤﻠﺠم ‪ /‬ﻜﺠم ﺘﺴﺘﺨدم ﻓﻲ ﻤﻨﺘﺠﺎت اﻝﻘﻬوة اﻝﺠﺎﻫزة ﻝﻠﺸراب‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:9‬‬
‫ﻜﺄﺴﺘﻴرات اﻻﺴﻜورﺒﻴل‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:10‬‬
‫ﻋﻠﻲ اﺴﺎس اﻝدﻗﻴق‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:11‬‬
‫اﻝﻤﺘﺒﻘﻲ ﻤن ﻤواد اﻝﻨﻜﻬﺔ‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:12‬‬
‫ﻜﺤﺎﻤض اﻝﺒﻨزوﻴك‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:13‬‬
‫ﻝﻼﺴﺘﺨدام ﻓﻘط ﻓﻲ ﻤواﺼﻔﺔ اﻝﺴﺎﺌل اﻝﺒروﺘﻴﻨﻲ اﻝﻤﺘﺤﻠل‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:14‬‬
‫ﻋﻠﻰ أﺴﺎس اﻝدﻫون أو اﻝزﻴوت‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:15‬‬
‫ﺘﺴﺘﺨدم ﻓﻲ اﻝﺘﻠﻤﻴﻊ‪ ،‬ﺘﻐطﻴﺔ أو ﺘزﻴﻴن اﻝﻔﺎﻜﻬﺔ‪ ،‬اﻝﺨﻀروات‪ ،‬اﻝﻠﺤوم‪ ،‬اﻻﺴﻤﺎك‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:16‬‬
‫اﻝﻤﺴﺘوى اﻝﻤﻀﺎف‪ :‬اﻝﻤﺘﺒﻘﻲ ﻤﻨﻪ ﻝم ﻴﻜﺘﺸف ﻓﻲ اﻻﻏذﻴﺔ اﻝﻤﻌدة ﻝﻸﻜل‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:18‬‬
‫ﻴﺴﺘﺨدم ﻓﻲ دﻫن اﻝﻜﺎﻜﺎو‪ ،‬اﻝﻤﺴﺘوى اﻝﻤﺴﺘﺨدم ﻋﻠﻰ اﺴﺎس اﻻﻏذﻴﺔ اﻝﻤﻌدة ﻝﻼﻜل‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:19‬‬
‫اﻝﻜﻤﻴﺔ اﻝﻜﻠﻴﺔ ﻤن اﻝﻤﺜﺒﺘﺎت‪ ،‬اﻝﻤﺜﺨﻨﺎت و‪ /‬أو اﻝﺼﻤوغ‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:20‬‬
‫اﻝﻜﺎﻝﺴﻴوم اﻻﻤﺎﺌﻲ ﺜﻨﺎﺌﻰ ﺼودﻴوم اﻴﺜﻠﻴن ﺜﻨﺎﺌﻰ اﻤﻴن رﺒﺎﻋﻰ أﺴﻴﺘﺎت‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:21‬‬
‫ﻝﻼﺴﺘﺨدام ﻓﻲ ﻤﻨﺘﺠﺎت اﻻﺴﻤﺎك اﻝﻤدﺨﻨﺔ ﻓﻘط‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:22‬‬
‫ﻜﺤدﻴد‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:32‬‬
‫ﻜﺤدﻴدو ﺴﻴﺎﻨﻴد اﻝﺼودﻴوم اﻻﻤﺎﺌﻲ‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:24‬‬
‫ﻜﺤﺎﻤض اﻝﻔورﻤﻴك‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:25‬‬
‫ﻜﺎﻝﻤﻜﺎﻓﺌﺎت ﻝﻠﺴﺘﻴﻔﻴول‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:26‬‬
‫ﻜﺤﺎﻤض ﺒﺎ ار ﻫﻴدرﻜﺴﻰ ﺒﻨزوﻴك‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:27‬‬
‫‪199‬‬
‫ﻤﻠﺤوظﺔ رﻗم ‪ :28‬ﺘﺤوﻴل اﻝﻤﺘﻨﺎول اﻝﻴوﻤﻲ اﻝﻤﻘﺒول‪ :‬اذا ﻜﺎن اﻝﺘﺤﻀﻴر اﻝﻨﻤوذﺠﻲ ﻴﺸﺘﻤل ﻋﻠﻰ‬
‫‪0.025‬ﻤﻴﻜروﺠرام ‪ /‬وﺤدة‪ ،‬ﺒﻌد ذﻝك ﻴﺼﺒﺢ اﻝﻤﺘﻨﺎول اﻝﻴوﻤﻲ اﻝﻤﻘﺒول ﻤن‬
‫‪ 33000‬وﺤدة ‪ /‬ﻜﺠم‪ 33000 ) :‬وﺤدة ‪ /‬ﻜﺠم ﻤن وزن اﻝﺠﺴم ( ‪0.025 ) x‬‬
‫ﻤﻴﻜروﺠرام ‪ /‬وﺤدة ( ‪ 1 ) x‬ﻤﻠﺠم ‪ 1000 /‬ﻤﻴﻜرو ﺠرام ( = ‪ 0.825‬ﻤﻠﺠم ‪/‬‬
‫ﻜﺠم ﻤن وزن اﻝﺠﺴم‪.‬‬
‫اﻝﺘﻘرﻴر ﻏﻴر ﻤﺤدد‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:29‬‬
‫اﻝﻤﺘﺒﻘﻲ ﻤن اﻴون ‪.NO3‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:30‬‬
‫ﻤن اﻝﻬرﻴس اﻝﻤﺴﺘﺨدم‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:31‬‬
‫اﻝﻤﺘﺒﻘﻲ ﻤن اﻴون ‪.NO2‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:32‬‬
‫ﻜﻔوﺴﻔور‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:33‬‬
‫ﻋﻠﻰ أﺴﺎس اﻻﻤﺎﺌﻲ‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:34‬‬
‫ﻴﺴﺘﺨدم ﻓﻲ اﻝﺸراب اﻝﻌﻜر ﻓﻘط‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:35‬‬
‫اﻝﻤﺴﺘوى اﻝﻤﺘﺒﻘﻲ‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:36‬‬
‫ﻜﺎﻝوزن ﻤن اﻝﻤواد اﻝﺼﻠﺒﺔ اﻝﻠﺒﻨﻴﺔ ﻏﻴر اﻝدﻫﻨﻴﺔ‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:37‬‬
‫ﻤﺴﺘوى اﻝدﻫن ﻓﻲ اﻝﺨﻠﻴط‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:38‬‬
‫ﻓﻘط ﻋﻨدﻤﺎ ﻴﺤﺘوى اﻝﻤﻨﺘﺞ ﻋﻠﻰ زﺒدة أو دﻫون وزﻴوت أﺨرى‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:39‬‬
‫)ﺨﻤﺎﺴﻰ ﺼودﻴوم ﺜﻼﺜﻰ ﻓوﺴﻔﺎت( )‪ (INS 451‬ﻓﻘط‪ ،‬ﻝﻠﺘﺤﺴﻴن ﻤن ﺘﺄﺜﻴر‬ ‫ﻤﻠﺤوظﺔ رﻗم‪:40‬‬
‫اﻝﺒﻨزوات واﻝﺴورﺒﺎت‪.‬‬
‫ﻴﺴﺘﺨدم ﻓﻲ طﻼء اﻝﺨﺒز أو اﻝﻌﺠﻴن ﻓﻘط‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:41‬‬
‫ﻜﺤﺎﻤض اﻝﺴورﺒﻴك‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:42‬‬
‫ﻜﻘﺼدﻴر‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:43‬‬
‫اﻝﻤﺘﺒﻘﻲ ﻤن اﻴون ‪.SO2‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:44‬‬
‫ﻜﺤﺎﻤض اﻝطرطرﻴك‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:45‬‬
‫ﻜﺤﺎﻤض ﺜﻴو ﺜﻨﺎﺌﻰ ﺒرورﺒﻴوﻨﻴك‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:46‬‬
‫وزن ﺼﻔﺎر اﻝﺒﻴض ﻋﻠﻰ اﺴﺎس اﻝوزن اﻝﺠﺎف‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:47‬‬
‫ﻝﻠزﻴﺘون ﻓﻘط‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:48‬‬
‫ﻴﺴﺘﺨدم ﻓﻲ اﻝﻔواﻜﻪ اﻝﺤﻤﻀﻴﺔ ﻓﻘط‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:49‬‬
‫ﻴﺴﺘﺨدم ﻓﻲ ﺒﻴض اﻝﺴﻤك ﻓﻘط‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:50‬‬
‫ﻴﺴﺘﺨدم ﻓﻲ اﻻﻋﺸﺎب ﻓﻘط‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:51‬‬
‫‪200‬‬
‫ﻓﻴﻤﺎ ﻋدا ﺤﻠﻴب اﻝﺸﻜوﻻﺘﺔ‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:52‬‬

‫ﻴﺴﺘﺨدم ﻓﻲ اﻝﺘﻐطﻴﺔ ﻓﻘط‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:53‬‬
‫ﻴﺴﺘﺨدم ﻓﻲ ﻜوﻜﺘﻴل اﻝﻜرز وﺤﻠوى اﻝﻜرز ﻓﻘط‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:54‬‬
‫ﺘﺴﺘﺨدم ﻤﻔردة أو ﻤﺠﺘﻤﻌﺔ ﻓﻲ ﺤدود اﻝﺼودﻴوم‪ ،‬اﻝﻜﺎﻝﺴﻴوم‪ ،‬اﻝﺒوﺘﺎﺴﻴوم واﻝﻤﺤددة‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:55‬‬
‫ﻓﻲ ﻤواﺼﻔﺔ اﻝﺴﻠﻊ‪.‬‬
‫ﺒﺸرط ﻋدم وﺠود اﻝﻨﺸﺎ‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:56‬‬
‫اﻝﻤﻤﺎرﺴﺎت اﻝﺘﺼﻨﻴﻌﻴﺔ اﻝﺠﻴدة ﺘﻜون ﺒﻨﺴﺒﺔ ‪ 1‬ﺠزء ﺒﻴروﻜﺴﻴد ﺒﻨزوﻴل وﻝﻴس أﻜﺜر‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:57‬‬
‫ﻤن ‪ 6‬اﺠزاء ﻤن اﻝﻤﺎدة اﻝﻤﻀﺎﻓﺔ ﺒﺎﻝوزن‪.‬‬
‫ﻜﻜﺎﻝﺴﻴوم‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:58‬‬
‫ﻴﺴﺘﺨدم ﻜﻐﺎز ﻝﻠﺘﻌﺒﺌﺔ‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:59‬‬
‫ﺘﺴﺘﺨدم ﻓﻲ ﻝﺤم اﻝﺴﻤك اﻝﻤﻔروم ﻓﻘط‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:61‬‬
‫ﻜﻨﺤﺎس‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:62‬‬
‫ﻜﻤﻴﺔ اﻝﻤﻜوﻨﺎت اﻝﻠﺒﻨﻴﺔ‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:63‬‬
‫ﻤﺴﺘوى اﻻﻀﺎﻓﺔ ﻝﻠﺒﻘوﻝﻴﺎت اﻝﺠﺎﻓﺔ ‪ 200‬ﻤﻠﺠم ‪ /‬ﻜﺠم ﻤن اﻻﻏذﻴﺔ اﻝﻘﺎﺒﻠﺔ ﻝﻸﻜل‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:64‬‬
‫ﻋﻠﻰ اﺴﺎس اﻝون اﻝﺠﺎف‪.‬‬
‫اﻝﻤﺘﺒﻘﻲ ﻤن ﺘﺠﻬﻴزات اﻝﻤﻐذﻴﺎت‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:65‬‬
‫ﻓﻘط‪.‬‬ ‫بروفولون‬ ‫اﻝﻔورﻤﺎﻝدﻫﻴد ﻴﺴﺘﺨدم ﻓﻲ ﺠﺒن‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:66‬‬
‫ﻓﻴﻤﺎ ﻋدا اﻻﺴﺘﺨدام ﻓﻲ ﺤﺎﻝﺔ زﻻل اﻝﺒﻴض اﻝﺴﺎﺌل ﻋﻨد ‪ 8800‬ﻤﻠﺠم‪/‬ﻜﺠم‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:67‬‬
‫ﻜﻔوﺴﻔور واﻝﺒﻴﻀﺔ اﻝﻜﺎﻤﻠﺔ ﻋﻨد ‪14700‬ﻤﻠﺠم‪/‬ﻜﺠم ﻜﻔوﺴﻔور‪.‬‬
‫ﺘﺴﺘﺨدم ﻓﻲ اﻝﻤﻨﺘﺠﺎت اﻝﻰ ﻻ ﻴﻀﺎف ﻝﻬﺎ اﻝﺴﻜر‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:68‬‬
‫ﻴﺴﺘﺨدم ﻜﻌﺎﻤل ﻤﻜرﺒن‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:69‬‬
‫ﻜﺤﺎﻤض‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:70‬‬
‫أﻤﻼح اﻝﻜﺎﻝﺴﻴوم واﻝﺒوﺘﺎﺴﻴوم واﻝﺼودﻴوم ﻓﻘط‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:71‬‬
‫اﻷطﻌﻤﺔ اﻝﻘﺎﺒﻠﺔ ﻝﻸﻜل‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:72‬‬
‫ﻓﻴﻤﺎ ﻋدا اﻝﺴﻤك اﻝﻜﺎﻤل‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:73‬‬
‫ﻓﻴﻤﺎ ﻋدا اﻝﺸرش اﻝﺴﺎﺌل وﻤﻨﺘﺠﺎت اﻝﺸرﺸر واﻝﺘﻲ ﺘﺴﺘﺨدم ﻜﺈﻀﺎﻓﺎت ﻓﻲ ﺘرﻜﻴﺒﺎت‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:74‬‬
‫اﻻطﻔﺎل‪.‬‬
‫ﻴﺴﺘﺨدم ﻓﻲ ﻤﺴﺤوق اﻝﺤﻠﻴب ﻝﻤﺎﻜﻴﻨﺎت اﻝﺒﻴﻊ ﻓﻘط‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:75‬‬
‫ﻴﺴﺘﺨدم ﻓﻲ اﻝﺒطﺎطس ﻓﻘط‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:76‬‬
‫‪201‬‬
‫ﻓﻲ اﻻﺴﺘﺨداﻤﺎت اﻝﻐذاﺌﻴﺔ اﻝﺨﺎﺼﺔ ﻓﻘط‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:77‬‬

‫‪ 50000‬ﻤﻠﺠم‪/‬ﻜﺠم ﻝﻠﺘﺨﻠﻴل واﻝﺨل اﻝﺒﻠﺴﻤﻲ ﻓﻘط‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:78‬‬
‫ﻝﻼﺴﺘﺨدام ﻓﻲ اﻝﻤﻜﺴرات ﻓﻘط‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:79‬‬
‫اﻝﻤﻜﺎﻓﺊ ‪ 2‬ﻤﻠﺠم‪/‬دﻴﺴﻴﻤﺘر ﻤرﺒﻊ ﻤن ﺴطﺢ اﻝﺘطﺒﻴق واﻗﺼﻰ ﻋﻤق ‪ 5‬ﻤﻠﻴﻤﻴﺘر‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:80‬‬
‫اﻝﻤﻜﺎﻓﺊ ‪ 1‬ﻤﻠﺠم‪/‬دﻴﺴﻴﻤﺘر ﻤرﺒﻊ ﻤن ﺴطﺢ اﻝﺘطﺒﻴق واﻗﺼﻰ ﻋﻤق ‪ 5‬ﻤﻠﻴﻤﻴﺘر‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:81‬‬
‫ﻴﺴﺘﺨدم ﻓﻲ اﻝﺠﻤﺒري ‪ 6000‬ﻤﻠﺠم‪/‬ﻜﺠم ٕواﻝﻲ ‪Crangon and Crangon‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:82‬‬
‫‪.vulgaris‬‬
‫ﻴﺴﺎري ﻤوﺠب ﻓﻘط‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:83‬‬
‫ﻝﻸطﻔﺎل ﻓوق ﺴﻨﺔ واﺤدة ﻓﻘط‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:84‬‬
‫ﻴﺴﺘﺨدم ﺒﻤﺴﺘوى ﻓﻲ أﻏﻠﻔﺔ اﻝﺴﺠق اﻝﻤﺘﺒﻘﻲ ﻓﻲ اﻝﺴﺠق اﻝﻤﻌد ﻤﻊ ﻤﺜل ﻫذﻩ اﻻﻏﻠﻔﺔ‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:85‬‬
‫ﻴﺠب اﻻ ﻴزﻴد ﻋن ‪ 100‬ﻤﻠﺠم‪/‬ﻜﺠم‪.‬‬
‫ﻴﺴﺘﺨدم ﻓﻲ طﺒﻘﺔ اﻝﺤﻠوى اﻝﻤﺨﻔوﻗﺔ ﻤﻘﺎرﻨﻪ ﻤﻊ اﻝﻘﺸدة ﻓﻘط‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:86‬‬
‫ﻤﺴﺘوى اﻝﻤﻌﺎﻝﺠﺔ‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:87‬‬
‫اﻝﻤﺘﺒﻘﻲ ﻤن اﻻﻀﺎﻓﺔ‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:88‬‬
‫ﻝﻠﺴﺎﻨدوﺘش اﻝﻤﻔرود ﻓﻘط‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:89‬‬
‫ﻴﺴﺘﺨدم ﻓﻲ ﻤﺨﺎﻝﻴط اﻝﺤﻠﻴب –اﻝﺴﻜروز ﺘﺴﺘﺨدم ﻓﻲ اﻝﻤﻨﺘﺞ اﻝﻨﻬﺎﺌﻲ‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:90‬‬
‫اﻝﺒﻨزوات واﻝﺴورﺒﺎت ﻤﻔردة أو ﻤﺠﺘﻤﻌﺔ‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:91‬‬
‫ﻓﻴﻤﺎ ﻋدا ﺼﻠﺼﻠﺔ اﻝطﻤﺎطم‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:92‬‬
‫ﻴﺴﺘﺨدم ﻓﻲ ‪) loganiza‬اﻝﺴﺠق ﻏﻴر اﻝﻤﺘﺨﻤر واﻝطﺎزج( ﻓﻘط‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:94‬‬
‫ﻴﺴﺘﺨدم ﻓﻲ ‪ surimi‬وﻤﻨﺘﺠﺎت ﺒﻴض اﻝﺴﻤك ﻓﻘط‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:95‬‬
‫اﻋﺘﻤﺎدا ﻋﻠﻰ اﻝوزن اﻝﺠﺎف ﻝﻠﻤﺤﻠﻴﺎت ﻤرﺘﻔﻌﺔ اﻝﻜﺜﺎﻓﺔ‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:96‬‬
‫ﻓﻲ اﻝﻤﻨﺘﺞ اﻝﻨﻬﺎﺌﻲ ‪ /‬اﻝﻜﺎﻜﺎو اﻝﻨﻬﺎﺌﻲ وﻤﻨﺘﺠﺎت اﻝﺸﻜوﻻﺘﺔ‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:97‬‬
‫اﻝﺘﺤﻜم ﻓﻲ اﻝﻐﺒﺎر‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:98‬‬
‫ﻴﺴﺘﺨدم ﻓﻲ ﺸراﺌﺢ اﻝﺴﻤك واﻝﺴﻤك اﻝﻤﻔروم ﻓﻘط‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:99‬‬
‫ﻓﻘط ﻓﻲ اﻝﻤﻨﺘﺠﺎت اﻝﺒﻠورﻴﺔ وطﺒﻘﺔ اﻝﺴﻜر‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:100‬‬
‫ﻴﺴﺘﺨدم ﺒﻤﻔردﻩ ﻻ ﻴزﻴد ﻋن ‪ 15000‬ﻤﻠﺠم‪/‬ﻜﺠم ﻓﻲ ﺤﺎﻝﺔ اﻻﺴﺘﺨدام ﻤﺠﺘﻤﻌﺔ‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:101‬‬
‫ﺘﺴﺘﺨدم ﻓﻲ ﻤﺴﺘﺤﻠﺒﺎت اﻝدﻫون ﻓﻲ أﻏراض اﻝﺨﺒﻴز ﻓﻘط‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:102‬‬
‫أﻗﺼﻰ ﺤد ﻤﺘﺒﻘﻰ ﻤﺴﻤوح ﺒﻪ ﻫو ‪ 5000‬ﻤﻠﺠم‪/‬ﻜﺠم ﻓﻲ اﻝﺨﺒز‪ ،‬ﻤﻨﺘﺠﺎت اﻝﺨﺒﻴز‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:104‬‬
‫اﻝﻤﺘﺨﻤرة‪.‬‬
‫‪202‬‬
‫ﻓﻴﻤﺎ ﻋدا اﻻﺴﺘﺨدام ﻓﻲ ﺸراﺌﺢ اﻝﻘرع اﻝﻤﺠﻔف )‪ (Kampyo‬ﻋﻨد ‪5000‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:105‬‬
‫ﻤﻠﺠم‪/‬ﻜﺠم‪.‬‬
‫ﻓﻴﻤﺎ ﻋدا اﻻﺴﺘﺨدام ﻓﻲ ﺨردل اﻝدﻴﺠون ﻋﻨد ‪ 500‬ﻤﻠﺠم‪/‬ﻜﺠم‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:106‬‬
‫ﻓﻴﻤﺎ ﻋدا اﻻﺴﺘﺨدام ﻤﻊ ﺤدﻴدو ﺴﻴﺎﻨﻴد اﻝﺼودﻴوم )‪ (INS 535‬وﺤدﻴدو ﺴﻴﺎﻨﻴد‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:107‬‬
‫اﻝﺒوﺘﺎﺴﻴوم )‪ in food-grade dendridic salt (INS 536‬ﻋﻨد ‪29‬‬
‫ﻤﻠﺠم‪/‬ﻜﺠم ﻜﺤدﻴدو ﺴﻴﺎﻨﻴد اﻝﺼودﻴوم اﻻﻤﺎﺌﻲ‪.‬‬
‫ﻴﺴﺘﺨدم ﻓﻲ ﺤﺒوب اﻝﻘﻬوة ﻓﻘط‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:108‬‬
‫ﺘﺴﺘﺨدم اﻝﻤﺴﺘوﻴﺎت اﻝﻤذﻜورة ‪ 25‬رطل‪ 1000 /‬ﺠﺎﻝون ‪ 0.45) X‬ﻜﺠم‪ /‬رطل(‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:109‬‬
‫‪ 1) X‬ﺠﺎﻝون‪ 3.75 /‬ﻝﺘر( ‪ 1) X‬ﻝﺘر‪ /‬ﻜﺠم( ‪ 106) X‬ﻤﻠﺠم‪ /‬ﻝﺘر( = ‪3000‬‬
‫ﻤﻠﺠم‪ /‬ﻜﺠم‪.‬‬
‫ﻴﺴﺘﺨدم ﻓﻲ اﻝﺒطﺎطس اﻝﻔرﻨﺴﻴﺔ اﻝﻤﺤﻤرة واﻝﻤﺠﻤدة ﻓﻘط‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:110‬‬
‫ﻓﻴﻤﺎ ﻋدا ﺸراب اﻝﺠﻠوﻜوز اﻝﺠﺎف اﻝﻤﺴﺘﺨدم ﻓﻲ ﺼﻨﺎﻋﺔ اﻝﺤﻠوى ﻤن اﻝﺴﻜر ﻋﻨد‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:111‬‬
‫‪ 150‬ﻤﻠﺠم‪/‬ﻜﺠم وﺸراب اﻝﺠﻠوﻜوز اﻝﻤﺴﺘﺨدم ﻓﻲ ﺼﻨﺎﻋﺔ اﻝﺤﻠوى ﻤن اﻝﺴﻜر ﻋﻨد‬
‫‪ 400‬ﻤﻠﺠم‪/‬ﻜﺠم‪.‬‬
‫ﻴﺴﺘﺨدم ﻓﻲ اﻝﺠﺒن اﻝﻤﺒﺸور ﻓﻘط‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:112‬‬
‫اﺴﺘﺨدم اﻝﻤﺴﺘوى اﻝﻤﻘرر ﻤن ﻤﻜﺎﻓﺌﺎت ﺒوﺘﺎﺴﻴوم اﺴﻴﺴوﻝﻔﺎم )اﻝﻤﺴﺘوى اﻻﻗﺼﻰ‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:113‬‬
‫ﻴﻤﻜن ان ﻴﺘﺤول اﻝﻰ ﻤﻠﺢ اﺴﺒرﺘﺎم اﺴﻴﺴوﻝﻔﺎم ﺒﺎﻝﻘﺴﻤﺔ ﻋﻠﻰ ‪ (0.44‬واﻻﺴﺘﺨدام‬
‫اﻝﻤﺸﺘرك ﺒﻴن ﻤﻠﺢ اﺴﺒرﺘﺎم اﺴﻴﺴوﻝﻔﺎم ﻤﻊ ﺒوﺘﺎﺴﻴوم اﺴﻴﺴوﻝﻔﺎم ﺒﻤﻔردﻩ أو اﻻﺴﺒرﺘﺎم‬
‫ﻴﺠب اﻻ ﻴزﻴد ﻋن اﻝﻤﺴﺘوى اﻻﻋﻠﻰ ﻝﻠﺠرﻋﺔ اﻝﻤﻔردة ﻤن ﺒوﺘﺎﺴﻴوم اﺴﻴﺴوﻝﻔﺎم أو‬
‫اﻻﺴﺒرﺘﺎم ) ﻜﻤﺎ ﺴﺠل ان اﻝﻤﺴﺘوى اﻻﻗﺼﻰ ﻴﻤﻜن ان ﻴﺘﺤول اﻝﻰ ﻤﻜﺎﻓﺌﺎت‬
‫اﻻﺴﺒرﺘﺎم ﺒﺎﻝﻘﺴﻤﺔ ﻋﻠﻰ ‪.(0.68‬‬
‫ﻓﻴﻤﺎ ﻋدا ﻤﺴﺤوق اﻝﻜﺎﻜﺎو‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:114‬‬
‫ﻴﺴﺘﺨدم ﻓﻲ ﻋﺼﻴر اﻻﻨﺎﻨﺎس ﻓﻘط‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:115‬‬
‫ﻴﺴﺘﺨدم ﻓﻲ اﻝﻌﺠﺎﺌن ﻓﻘط‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:116‬‬
‫ﻴﺴﺘﺨدم ﻓﻲ ‪) loganiza‬اﻝﺴﺠق ﻏﻴر اﻝﻤﺘﺨﻤر واﻝطﺎزج( ﻋﻨد ‪ 1000‬ﻤﻠﺠم‪/‬ﻜﺠم‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:117‬‬
‫ﻓﻘط‪.‬‬
‫اﺴﺘﺨدم اﻝﻤﺴﺘوى اﻝﻤﻘرر ﻤن ﻤﻜﺎﻓﺌﺎت اﻻﺴﺒرﺘﺎم )اﻝﻤﺴﺘوى اﻻﻗﺼﻰ ﻴﻤﻜن ان‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:119‬‬
‫ﻴﺘﺤول اﻝﻰ ﻤﻠﺢ اﺴﻴﺴوﻝﻔﺎم اﺴﺒرﺘﺎم ﺒﺎﻝﻘﺴﻤﺔ ﻋﻠﻰ ‪ ،(0.64‬اﻻﺴﺘﺨدام اﻝﻤﺸﺘرك‬
‫ﺒﻴن ﻤﻠﺢ اﺴﺒرﺘﺎم اﺴﻴﺴوﻝﻔﺎم ﻤﻊ اﻻﺴﺒرﺘﺎم ﺒﻤﻔردﻩ أو اﺴﺒرﺘﺎم اﺴﻴﺴوﻝﻔﺎم ﻴﺠب اﻻ‬
‫‪203‬‬
‫ﻴزﻴد ﻋن اﻝﻤﺴﺘوى اﻻﻋﻠﻰ ﻝﻠﺠرﻋﺔ اﻝﻤﻔردة ﻤن اﻻﺴﺒرﺘﺎم أو ﺒوﺘﺎﺴﻴوم اﺴﻴﺴوﻝﻔﺎم‬

‫)ﻜﻤﺎ ﺴﺠل ان اﻝﻤﺴﺘوى اﻻﻗﺼﻰ ﻴﻤﻜن ان ﻴﺘﺤول اﻝﻰ ﻤﻜﺎﻓﺌﺎت ﺒوﺘﺎﺴﻴوم‬
‫اﺴﻴﺴوﻝﻔﺎم ﺒﺎﻝﻀرب ﻓﻲ ‪.(0.68‬‬
‫ﻓﻴﻤﺎ ﻋدا اﻻﺴﺘﺨدام ﻓﻲ اﻝﻜﺎﻓﻴﺎر ﻋﻨد ‪ 2500‬ﻤﻠﺠم‪/‬ﻜﺠم‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:120‬‬
‫ﻓﻴﻤﺎ ﻋدا ﻤﻨﺘﺠﺎت اﻻﺴﻤﺎك اﻝﻤﺘﺨﻤرة ﻋﻨد ‪ 1000‬ﻤﻠﺠم‪/‬ﻜﺠم‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:121‬‬
‫ﻤﻊ مراعاة التشريعات الوطنية للبلد المستورد‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:122‬‬
‫ﻝﻼﺴﺘﺨدام ﻓﻲ ﺨﺒﻴز اﻝﻤﻘﻼة ﻜﺨﻠﻴط ﻤﻊ اﻝزﻴت اﻝﻨﺒﺎﺘﻲ‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:125‬‬
‫ﻻﻨﺘﻔﺎخ اﻝﻌﺠﻴﻨﺔ ﻓﻲ اﻝﺘﻘطﻴﻊ أو اﻝﺨﺒﻴز ﻓﻘط‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:126‬‬
‫ﻝﺨدﻤﺔ اﻝﻤﺴﺘﻬﻠك‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:127‬‬
‫ﺤﺎﻤض اﻝطرطرﻴك )‪ (INS 334‬ﻓﻘط‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:128‬‬
‫ﻴﺴﺘﺨدم ﻜﻤﻨظم ﻝﻠﺤﻤوﻀﺔ ﻓﻲ ﻋﺼﻴر اﻝﻌﻨب‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:129‬‬
‫ﻫﻴدروﻜﺴﻰ أﻨﻴﺴول )‪ (INS 320‬وﺒﻴوﺘﻴﻠﻴﺘﻴد‬ ‫ﺒﻴوﺘﻴﻠﻴﺘﻴد‬ ‫ﻤﻔردة أو ﻤﺠﺘﻤﻌﺔ‪:‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:130‬‬
‫ﻫﻴدروﻜﺴﻰ ﺘوﻝوﻴن ( )‪ (INS 321‬ورﺒﺎﻋﻰ ﺒﻴوﺘﻴل ﻫﻴدرو ﻜﻴﻨون )‪(INS 319‬‬
‫وﺠﺎﻻت اﻝﺒروﺒﻴل )‪.(INS 310‬‬
‫ﻨﺘﻴﺠﺔ ﻻﺴﺘﺨداﻤﻬﺎ ﻜﺤﺎﻤل ﻝﻠﻨﻜﻬﺔ‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:131‬‬
‫ﻓﻲ ﻤﺎ ﻋدا اﻻﺴﺘﺨدام ﻋﻨد ‪ 130‬ﻤﻠﺠم‪/‬ﻜﺠم )ﻋﻠﻰ اﺴﺎس اﻝوزن اﻝﺠﺎف( ﻓﻲ‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:132‬‬
‫اﻝﻤﺸروﺒﺎت ﻨﺼف اﻝﻤﺠﻤدة‪.‬‬
‫ﻫﻴدروﻜﺴﻰ أﻨﻴﺴول )‪ (INS 320‬وﺒﻴوﺘﻴﻠﻴﺘﻴد‬ ‫أي اﺘﺤﺎد ﺒﻴن ﺒﻴوﺘﻴﻠﻴﺘﻴد‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:133‬‬
‫ﻫﻴدروﻜﺴﻰ ﺘوﻝوﻴن )‪ (INS 321‬وﺠﺎﻻت اﻝﺒروﺒﻴل )‪ (INS 310‬ﻋﻨد ﻤﺴﺘوى‬
‫‪ 200‬ﻤﻠﺠم‪/‬ﻜﺠم ﺒﺸرط ﻋدم زﻴﺎدة ﺤدود اﻝﺠرﻋﺔ اﻝﻤﻔردة‪.‬‬
‫ﻓﻴﻤﺎ ﻋدا اﺴﺘﺨدام اﻝﺤﺒوب‪ ،‬اﻝﺒودﻨﺞ ﻋﻨد ﻤﺴﺘوى ‪ 500‬ﻤﻠﺠم‪/‬ﻜﺠم‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:134‬‬
‫ﻓﻴﻤﺎ ﻋدا اﻻﺴﺘﺨدام ﻓﻲ اﻝﻤﺸﻤش اﻝﻤﺠﻔف ﻋﻨد ﻤﺴﺘوى ‪ 2000‬ﻤﻠﺠم‪/‬ﻜﺠم‪،‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:135‬‬
‫اﻝزﺒﻴب اﻻﺒﻴض ﻋﻨد ‪ 1500‬ﻤﻠﺠم‪/‬ﻜﺠم‪ ،‬ﺠوز اﻝﻬﻨد اﻝﻤﺠﻔف ﻋﻨد ‪200‬‬
‫ﻤﻠﺠم‪/‬ﻜﺠم وزﻴت ﺠوز اﻝﻬﻨد اﻝﻤﻔﺼول ﺠزﺌﻴﺎ ﻋﻨد ‪ 50‬ﻤﻠﺠم‪/‬ﻜﺠم‪.‬‬
‫ﻝﻤﻨﻊ اﻝﺘﻠون ﻓﻲ اﻝﺨﻀروات اﻝﻤﻠوﻨﺔ ﺒﺴﺒب اﻝﻀوء‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:136‬‬
‫ﻓﻴﻤﺎ ﻋدا اﻻﺴﺘﺨدام ﻓﻲ اﻻﻓوﻜﺎدو اﻝﻤﺠﻤد ﻋﻨد ﻤﺴﺘوى ‪ 300‬ﻤﻠﺠم‪/‬ﻜﺠم‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:137‬‬
‫ﻝﻼﺴﺘﺨدام ﻓﻲ ﻤﺸروﺒﺎت اﻝطﺎﻗﺔ ﻓﻘط‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:138‬‬
‫ﻝﻼﺴﺘﺨدام ﻓﻲ اﻝرﺨوﻴﺎت واﻝﻘﺸرﻴﺎت وﺸوﻜﻴﺎت اﻝﺠﻠد ﻓﻘط‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:139‬‬
‫‪204‬‬
‫ﻋﻨد ﻤﺴﺘوى ‪1000‬‬ ‫ﻓﻴﻤﺎ ﻋدا اﻻﺴﺘﺨدام ﻓﻲ أذن اﻝﺒﺤر اﻝﻤﻌﻠﺒﺔ )‪(PAUA‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:140‬‬
‫ﻝﻼﺴﺘﺨدام ﻓﻲ اﻝﺸﻜوﻻﺘﺔ اﻝﺒﻴﻀﺎء ﻓﻘط‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:141‬‬
‫ﻓﻴﻤﺎ ﻋدا اﻝﻘﻬوة واﻝﺸﺎي‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:142‬‬
‫ﻝﻼﺴﺘﺨدام ﻓﻲ اﻝﻤﺸروﺒﺎت اﻝﻤﻌﺘﻤدة ﻋﻠﻰ ﻋﺼﻴر اﻝﻔﺎﻜﻬﺔ واﻝزﻨﺠﺒﻴل اﻝﻤﺠﻔف ﻓﻘط‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:143‬‬
‫ﻝﻼﺴﺘﺨدام ﻓﻲ اﻝﻤﻨﺘﺠﺎت اﻝﺤﻠوة واﻝﺤﻤﻀﻴﺔ ﻓﻘط‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:144‬‬
‫ﻝﻤﻨﺘﺠﺎت ﻤﻨﺨﻔﻀﺔ اﻝطﺎﻗﺔ أو ﻏﻴر اﻝﻤﻀﺎف اﻝﻴﻬﺎ اﻝﺴﻜر‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:145‬‬
‫اﺴﺘﺨدم ﻤﺴﺘوى اﻝﺒﻴﺘﺎ ﻜﺎروﺘﻴن )اﻝﻤﺼﻨﻌﺔ( )‪ 35 ،(INS 160ai‬ﻤﻠﺠم ‪ /‬ﻜﺠم ﻤن‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:146‬‬
‫ﺒﻴﺘﺎ – أﺒو ‪ -8' -‬ﻜﺎروﺘﻴﻨﺎل )‪ (INS 160e‬وﺒﻴﺘﺎ – أﺒو ‪ -8' -‬ﻜﺎروﺘﻴﻨﻴك اﺴﻴد‪،‬‬
‫اﺴﺘر اﻻﻴﺜﻴل أو اﻝﻤﻴﺜﻴل )‪.(INS 160f‬‬
‫ﻓﻴﻤﺎ ﻋدا ﻤﻨﺘﺠﺎت اﻝﺸرﺸر ﻓﻲ أﻏذﻴﺔ اﻻطﻔﺎل‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:147‬‬
‫ﻝﻼﺴﺘﺨدام ﻓﻲ اﻝﺤﻠوى اﻝﺼﻐﻴرة واﻝﻨﻌﻨﺎع اﻝﻤﺴﺘﺨدم ﻓﻲ ازاﻝﺔ راﺌﺤﺔ اﻝﻨﻔس ﻋﻨد‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:148‬‬
‫ﻤﺴﺘوى ‪ 10000‬ﻤﻠﺠم‪/‬ﻜﺠم‪.‬‬
‫ﻓﻴﻤﺎ ﻋدا اﻻﺴﺘﺨدام ﻓﻲ ﺒﻴض اﻻﺴﻤﺎك ﻋﻨد ‪ 100‬ﻤﻠﺠم‪/‬ﻜﺠم‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:149‬‬
‫ﻨﺴﺘﺨدم ﻝﺘرﻜﻴﺒﺔ ﻓول اﻝﺼوﻴﺎ ‪ 25000‬ﻤﻠﺠم‪/‬ﻜﺠم ﻝﻠﺒروﺘﻴن اﻝﻤﺘﺤﻠل ﻤﻊ أو ﺘرﻜﻴﺒﺔ‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:150‬‬
‫اﻷﺤﻤﺎض اﻻﻤﻴﻨﻴﺔ اﻝﺤﺎﻤﻀﻴﺔ واﻝﻘﺎﻋدﻴﺔ‪.‬‬
‫ﻨﺴﺘﺨدم ﻝﺘرﻜﻴﺒﺔ ﻓول اﻝﺼوﻴﺎ ‪ 1000‬ﻤﻠﺠم‪/‬ﻜﺠم ﻝﻠﺒروﺘﻴن اﻝﻤﺘﺤﻠل ﻤﻊ أو ﺘرﻜﻴﺒﺔ‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:151‬‬
‫اﻷﺤﻤﺎض اﻻﻤﻴﻨﻴﺔ اﻝﺤﺎﻤﻀﻴﺔ واﻝﻘﺎﻋدﻴﺔ‪.‬‬
‫ﻝﻼﺴﺘﺨدام ﻓﻲ أﻏراض اﻝﻘﻠﻰ ﻓﻘط‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:152‬‬
‫ﻝﻼﺴﺘﺨدام ﻓﻲ اﻝﻤﻜروﻨﺔ ﺴرﻴﻌﺔ اﻝﺘﺤﻀﻴر )اﻝﻨودﻝز( ﻓﻘط‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:153‬‬
‫ﻝﻼﺴﺘﺨدام ﻓﻲ ﺤﻠﻴب ﺠوز اﻝﻬﻨد ﻓﻘط‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:154‬‬
‫ﻝﻼﺴﺘﺨدام ﻓﻲ ﺸراﺌﺢ اﻝﺘﻔﺎح واﻝﺘﻔﺎح اﻝﻤﺠﻤد ﻓﻘط‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:155‬‬
‫ﻝﻼﺴﺘﺨدام ﻓﻲ ﺸراب ﻓطﻴرة وﺸراب اﻝﻘﻴﻘب ﻓﻘط‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:159‬‬
‫‪205‬‬
‫ﻝﻼﺴﺘﺨدام ﻓﻲ اﻝﻤﺸروﺒﺎت اﻝﺠﺎﻫزة ﻝﻠﺸرب واﻝﺨﻠط اﻝﻤﺒدﺌﻲ ﻝﻠﻤﺸروﺒﺎت اﻝﻤﻌدة‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:160‬‬
‫ﻝﻠﺸرب ﻓﻘط‪.‬‬
‫ﻤراﻋﺎة اﻝﺘﺸرﻴﻊ اﻝوطﻨﻲ ﻝﻠﺒﻠد اﻝﻤﺴﺘورد واﻝذى ﻴﻬدف‪ ،‬ﻋﻠﻰ وﺠﻪ اﻝﺨﺼوص‪ ،‬اﻝﻰ‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:161‬‬
‫اﻻﺘﺴﺎق ﻤﻊ اﻝﻘﺴم ‪ 3.2‬ﻤن اﻝدﻴﺒﺎﺠﺔ‪.‬‬
‫ﻝﻼﺴﺘﺨدام ﻓﻲ اﻝﻤﻨﺘﺠﺎت اﻝﻤﺠﻔﻔﺔ وﻤﻨﺘﺠﺎت اﻝﺴﻼﻤﻰ ﻓﻘط‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:162‬‬
‫ﻤﺴﺘوى ‪ 30000‬ﻤﻠﺠم‪/‬ﻜﺠم‬
‫ﻝﻼﺴﺘﺨدام ﻓﻲ اﻝﻤﻨﺘﺠﺎت اﻝﻤﺴﺘﺨدﻤﺔ ﻓﻲ اﻻﻏراض اﻝﻐذاﺌﻴﺔ اﻝﺨﺎﺼﺔ ﻓﻘط‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:165‬‬
‫ﻝﻠﺤﻠﻴب اﻝذى ﻴﻌﺘﻤد ﻋﻠﻰ اﻝﺴﺎﻨدوﺘش اﻝﻤﻔرود ﻓﻘط‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:166‬‬
‫ﻝﻠﻤﻨﺘﺠﺎت اﻝﻤﺠﻔﻔﺔ ﻓﻘط‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:167‬‬
‫ﻤﺴﺘﺨﻠص ‪ Quillaia‬ﻤن اﻝﻨوع اﻻول ))‪ (INS 999(i‬ﻓﻘط‪ .‬اﻝﺤد اﻻﻗﺼﻰ‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:168‬‬
‫اﻝﻤﺴﻤوح ﺒﺎﺴﺘﺨداﻤﻪ ﻴﻌﺒر ﻋﻨﻪ ﻋﻠﻰ اﺴﺎس اﻝﺼﺎﺒوﻨﻴن‬
‫ﻝﻼﺴﺘﺨدام ﻓﻲ اﻝدﻫن اﻝذى ﻴﻌﺘﻤد ﻋﻠﻰ اﻝﺴﺎﻨدوﺘش اﻝﻤﻔرود ﻓﻘط‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:169‬‬
‫ﻓﻴﻤﺎ ﻋدا اﻝﻤﻨﺘﺠﺎت اﻝﻤﻨﺼوص ﻋﻠﻴﻬﺎ ﻓﻲ ﻤواﺼﻔﺔ اﻻﻝﺒﺎن اﻝﻤﺘﺨﻤرة ‪(CODEX‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:170‬‬
‫‪.(STAN 243-2003‬‬
‫ﻓﻴﻤﺎ ﻋدا دﻫن اﻝﻠﺒن اﻝﻤﺠﻔف‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:171‬‬
‫ﻓﻴﻤﺎ ﻋدا اﻝﻤﺴﺘﺨدم ﻓﻲ ﺼﻠﺼﺔ اﻝﻔﺎﻜﻬﺔ وﺘﻐطﻴﺔ اﻝﻔﺎﻜﻬﺔ وﻗﺸدة ﻝﺒن ﺠوز اﻝﻬﻨد‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:172‬‬
‫وﻝﺒن ﺠوز اﻝﻬﻨد واﺼﺎﺒﻊ اﻝﻔﺎﻜﻬﺔ ﻋﻨد ﻤﺴﺘوى ‪ 50‬ﻤﻠﺠم‪/‬ﻜﺠم‪.‬‬
‫ﻓﻴﻤﺎ ﻋدا اﻝﻤﻜروﻨﺔ ﺴرﻴﻌﺔ اﻝﺘﺤﻀﻴر )اﻝﻨودﻝز( اﻝﺘﻲ ﺘﺤﺘوى ﻋﻠﻰ اﻝﺨﻀروات‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:173‬‬
‫واﻝﺒﻴض‪.‬‬
‫ﻤﻔردة أو ﻤﺠﺘﻤﻌﺔ‪ :‬ﺴﺎﻝﺴﻠﻴﻼت اﻝﺼودﻴوم واﻻﻝﻤوﻨﻴوم )‪ ،(INS 554‬ﺴﺎﻝﺴﻠﻴﻼت‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:174‬‬
‫اﻝﻜﺎﻝﺴﻴوم واﻻﻝﻤوﻨﻴوم )‪ ،(INS 556‬ﺴﺎﻝﺴﻴﻼت اﻻﻝﻤوﻨﻴوم )‪.(INS 559‬‬
‫ﻓﻴﻤﺎ ﻋدا اﻝﺘﻲ ﺘﺴﺘﺨدم ﻓﻲ ﺤﻠوى ﻓﺎﻜﻬﺔ اﻝﺠﻴﻠﻲ ﻋﻨد ﻤﺴﺘوى ‪ 200‬ﻤﻠﺠم‪/‬ﻜﺠم‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:175‬‬
‫اﻝﻤﺴﺘﺨدﻤﺔ ﻓﻲ اﻝﻘﻬوة اﻝﺴﺎﺌﻠﺔ اﻝﻤﻌﻠﺒﺔ ﻓﻘط‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:176‬‬
‫اﻝﻤﺴﺘﺨدﻤﺔ ﻓﻲ ﺠﺒن اﻝﺸراﺌﺢ اﻝﻤﻘطﻌﺔ واﻝﻤﻔﺘﺘﺔ أو اﻝﻤﺒﺸورة ﻓﻘط‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:177‬‬
‫ﻴﻌﺒر ﻋﻨﻬﺎ ﺒﺤﺎﻤض ﻜﺎرﻤﻴﻨﻴك‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:178‬‬
‫ﻻﺴﺘﻌﺎدة ﻓﻘد اﻝﻠون اﻝطﺒﻴﻌﻲ أﺜﻨﺎء ﻋﻤﻠﻴﺔ اﻝﺘﺼﻨﻴﻊ ﻓﻘط‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:179‬‬
‫‪206‬‬
‫ﻫﻴدروﻜﺴﻰ أﻨﻴﺴول ‪INS 320) ،(BHA‬‬ ‫ﺒﻴوﺘﻴﻠﻴﺘﻴد‬ ‫ﻤﻔردة أو ﻤﺠﺘﻤﻌﺔ‪:‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:180‬‬
‫وﺒﻴوﺘﻴﻠﻴﺘﻴد ﻫﻴدروﻜﺴﻰ ﺘوﻝوﻴن ‪.(INS 321) ،(BHT‬‬
‫ﻴﻌﺒر ﻋﻨﻬﺎ ﻜﺎﻨﺜوﺴﻴﺎﻨﻴن‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:181‬‬
‫ﻓﻴﻤﺎ ﻋدا اﻻﺴﺘﺨدام ﻓﻲ ﻝﺒن ﺠوز اﻝﻬﻨد‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:182‬‬
‫اﻝﻤﻨﺘﺠﺎت اﻝﻤطﺎﺒﻘﺔ ﻝﻤواﺼﻔﺔ اﻝﺸﻜوﻻﺘﺔ وﻤﻨﺘﺠﺎت اﻝﺸﻜوﻻﺘﺔ ‪(CODEX STAN‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:183‬‬
‫)‪ 87-1981‬رﺒﻤﺎ ﻓﻘط ﺘﺴﺘﺨدم اﻻﻝوان ﻝﺘزﻴﻴن اﻝﺴطﺢ‪.‬‬
‫اﻝﻤﺴﺘﺨدﻤﺔ ﻓﻲ اﻝﻤواد اﻝﻐذاﺌﻴﺔ اﻝﻤﻐﻠﻔﺔ ﻝﻤرﻜزات ﺤﺒوب اﻻرز‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:184‬‬
‫ﻜﺎ ﻨورﺒﻜﺴﻴن‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:185‬‬
‫اﻝﻤﺴﺘﺨدﻤﺔ ﻓﻲ اﻝدﻗﻴق ﻤﻊ اﻻﻀﺎﻓﺎت ﻓﻘط‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:186‬‬
‫ﺒﺎﻝﻤﻴﺘﺎت اﻻﺴﻜورﺒﻴل )‪ (INS 304‬ﻓﻘط‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:187‬‬
‫ﻓﻴﻤﺎ ﻋدا اﻝﺸوﻓﺎن اﻝﻤﻠﻔوف ﻜﺄﺴطواﻨﺔ‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:189‬‬
‫ﻓﻴﻤﺎ ﻋدا اﻝﻤﺴﺘﺨدﻤﺔ ﻓﻲ ﻤﺸروﺒﺎت اﻻﻝﺒﺎن اﻝﻤﺘﺨﻤرة ﻋﻨد ﻤﺴﺘوى ‪500‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:190‬‬
‫ﻝﻠﻤﻨﺘﺠﺎت اﻝدﻫﻨﻴﺔ ﻓﻘط‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:192‬‬
‫ﻻﺴﺘﺨداﻤﻬﺎ ﻓﻲ اﻝﻘﺸرﻴﺎت وﻋﺠﺎﺌن اﻝﺴﻤك ﻓﻘط‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:193‬‬
‫ﺘﺴﺘﺨدم ﻓﻘط ﻓﻲ اﻝﻤﻜروﻨﺔ ﺠﺎﻫزة اﻝﺘﺤﻀﻴر )اﻝﻨودﻝز( اﻝﻤطﺎﺒﻘﺔ ﻝﻠﻤواﺼﻔﺔ اﻝﻘﻴﺎﺴﻴﺔ‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:194‬‬
‫ﻝﻠﻤﻜروﻨﺔ ﺴرﻴﻌﺔ اﻝﺘﺤﻀﻴر )اﻝﻨودﻝز( )‪.(CODEX STAN 249- 2006‬‬
‫ﻫﻴدروﻜﺴﻰ أﻨﻴﺴول ‪INS 320)،(BHA‬‬ ‫ﺒﻤﻔردﻫﺎ أو ﻤﺠﺘﻤﻌﺔ‪ :‬ﺒﻴوﺘﻴﻠﻴﺘﻴد‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:195‬‬
‫ورﺒﺎﻋﻰ ﺒﻴوﺘﻴل ﻫﻴدرو‬ ‫ﻫﻴدروﻜﺴﻰ ﺘوﻝوﻴن ‪INS 321)،(BHT‬‬ ‫وﺒﻴوﺘﻴﻠﻴﺘﻴد‬
‫ﻜﻴﻨون ‪.(INS 319) ،(TBHQ‬‬
‫ﻫﻴدروﻜﺴﻰ أﻨﻴﺴول ‪INS 320) ،(BHA‬‬ ‫ﻤﻔردة أو ﻤﺠﺘﻤﻌﺔ‪ :‬ﺒﻴوﺘﻴﻠﻴﺘﻴد‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:196‬‬
‫وﺒﻴوﺘﻴﻠﻴﺘﻴد ﻫﻴدروﻜﺴﻰ ﺘوﻝوﻴن ‪ INS 321) ،(BHT‬وﺠﺎﻻت اﻝﺒروﺒﻴل ‪(INS‬‬
‫)‪.310‬‬
‫ﻤﻔردة أو ﻤﺠﺘﻤﻌﺔ‪ :‬ﺒﻴوﺘﻴﻠﻴﺘﻴد ﻫﻴدروﻜﺴﻰ ﺘوﻝوﻴن ‪ INS 321) ،(BHT‬وﺠﺎﻻت‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:197‬‬
‫اﻝﺒروﺒﻴل )‪.(INS 310‬‬
‫ﺘﺴﺘﺨدم ﻤﺴﺘوى ﻝﻠﻤﻨﺘﺠﺎت اﻝﺼﻠﺒﺔ )ﻋﻠﻰ ﺴﺒﻴل اﻝﻤﺜﺎل اﻝطﺎﻗﺔ اﻝوﺠﺒﺎت اﻝﻤﺴﺘﺒدﻝﺔ‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:198‬‬
‫أو اﻝﺸراﺌط اﻝﻤدﻋﻤﺔ( ‪ 600‬ﻤﻠﺠم‪/‬ﻜﺠم ﻜﻤﻜﺎﻓﺊ ﺴﺘﻔﻴول ﻻﺴﺘﺨداﻤﻬﺎ ﻓﻲ اﻝﻤﻨﺘﺠﺎت‬
‫اﻝﺴﺎﺌﻠﺔ‪.‬‬
‫‪207‬‬
‫ﻤﺴﺘوى ‪ 6000‬ﻤﻠﺠم‪/‬ﻜﺠم ﻜﻤﻜﺎﻓﺊ ﺴﺘﻔﻴول‪.‬‬
‫ﻝﻼﺴﺘﺨدام ﻓﻲ اﻝﻤﻨﺘﺠﺎت اﻝﻤﻨﻜﻬﺔ ﻓﻘط‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:201‬‬
‫ﻻﺴﺘﺨداﻤﻬﺎ ﻓﻲ اﻝﻤﺤﻠول اﻝﻤﻠﺤﻲ اﻝﻤﻌد ﻹﻨﺘﺎج اﻝﻨﻘﺎﻨق ﻓﻘط‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:202‬‬
‫ﻻﺴﺘﺨداﻤﻬﺎ ﻓﻲ ﻤدﻋﻤﺎت اﻝﻤﻀﻎ ﻓﻘط‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:203‬‬
‫ﻻﺴﺘﺨداﻤﻬﺎ ﻋﻨد ﻤﺴﺘوى ‪ 50‬ﻤﻠﺠم‪/‬ﻜﺠم ﻓﻲ ‪ longan and lichee‬ﻓﻘط‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:204‬‬
‫ﺘﺴﺘﺨدم ﻋﻨد ﻤﺴﺘوى ‪ 50‬ﻤﻠﺠم‪/‬ﻜﺠم ﻝﺘﻤﻨﻊ اﻝﺘﻠون ﻓﻲ اﻝﺨﻀروات اﻝﻤﻠوﻨﺔ ﺒﺴﺒب‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:205‬‬
‫اﻝﻀوء‪.‬‬
‫ﺘﺴﺘﺨدم ﻋﻨد ﻤﺴﺘوى ‪ 30‬ﻤﻠﺠم‪/‬ﻜﺠم ﻜﻌﺎﻤل ﺘﺒﻴﻴض ﻓﻘط ﻝﻠﻤﻨﺘﺠﺎت اﻝﺘﻲ ﺘﺘواﻓق‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:206‬‬
‫ﻤﻊ اﻝﻤواﺼﻔﺔ اﻝﻘﻴﺎﺴﻴﺔ ﻝﻤﻨﺘﺠﺎت ﺠوز اﻝﻬﻨد اﻝﻤﺎﺌﻴﺔ ‪(CODEX STAN 240-‬‬
‫)‪.2003‬‬
‫ﺘﺴﺘﺨدم ﻋﻨد ﻤﺴﺘوى ‪ 50000‬ﻤﻠﺠم‪/‬ﻜﺠم ﻓﻲ ﺼﻠﺼﺔ ﻓول اﻝﺼوﻴﺎ اﻝﺘﻲ ﺘﻤﺘد اﻝﻰ‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:207‬‬
‫ﻋﻤﻠﻴﺔ اﻝﺘﺼﻨﻴﻊ‪.‬‬
‫ﺘﺴﺘﺨدم ﻓﻲ اﻝﻤﻨﺘﺠﺎت اﻝﻤﺠﻔﻔﺔ وﻤﻨزوﻋﺔ اﻝﻤﺎء ﻓﻘط‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:208‬‬
‫ﻤﺎ ﻋدا اﻝﻤﻨﺘﺠﺎت اﻝﺘﻲ ﺘﺘطﺎﺒق ﻤﻊ اﻝﻤواﺼﻔﺔ اﻝﻘﻴﺎﺴﻴﺔ ﻝﻤزﻴﺞ اﻻﻝﺒﺎن ﻤﻨزوﻋﺔ‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:209‬‬
‫اﻝدﺴم واﻝزﻴوت اﻝﻨﺒﺎﺘﻴﺔ ﻓﻲ ﺸﻜل ﺠﺎف )‪.(CODEX STAN 251-2006‬‬
‫ﺘﺴﺘﺨدم ﻓﻲ اﻝﻔطﻴرة اﻝﻤﺼﻨوﻋﺔ ﻤن ﻗﻤﺢ ‪ aestivum‬ﻜﻤﺎ ﺘﺴﺘﺨدم ﻓﻲ ﺼﻨﺎﻋﺔ‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:210‬‬
‫اﻝﻤﻜروﻨﺔ ﺠﺎﻫزة اﻝﺘﺤﻀﻴر ) اﻝﻨودﻝز(‪.‬‬
‫ﺘﺴﺘﺨدم ﻓﻲ ﺼﻨﺎﻋﺔ اﻝﻤﻜروﻨﺔ ﺠﺎﻫزة اﻝﺘﺤﻀﻴر )اﻝﻨودﻝز(‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:211‬‬
‫ﻤﺎ ﻋدا اﻝﻤﻨﺘﺠﺎت اﻝﺘﻲ ﺘﺘطﺎﺒق ﻤﻊ اﻝﻤواﺼﻔﺔ اﻝﻘﻴﺎﺴﻴﺔ ﻝﻠﺤﺴﺎء اﻝﻤﺴﺘﻬﻠك‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:212‬‬
‫)‪ (CODEX STAN 117- 1981‬ﻋﻨد ﻤﺴﺘوى ‪ 3000‬ﻤﻠﺠم‪/‬ﻜﺠم‪.‬‬
‫ﺘﺴﺘﺨدم ﻓﻲ اﻝﻤﻨﺘﺠﺎت اﻝﺴﺎﺌﻠﺔ اﻝﺘﻲ ﺘﺤﺘوى ﻋﻠﻰ ﺴﻜرﻴﺎت ﻤرﺘﻔﻌﺔ اﻝﺘرﻜﻴز ﻓﻘط‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:213‬‬
‫ﻓﻴﻤﺎ ﻋدا اﻝﻤﻨﺘﺠﺎت اﻝﺘﻲ ﺘﺘطﺎﺒق ﻤﻊ اﻝﻤواﺼﻔﺔ اﻝﻘﻴﺎﺴﻴﺔ ﻤﺴﺘﺤﻠﺒﺎت دﻫن اﻝﻠﺒن‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:214‬‬
‫)‪.(CODEX STAN 253-2006‬‬
‫ﻓﻴﻤﺎ ﻋدا اﻝﻤﻨﺘﺠﺎت اﻝﺘﻲ ﺘﺘطﺎﺒق ﻤﻊ اﻝﻤواﺼﻔﺔ اﻝﻘﻴﺎﺴﻴﺔ ﻝﻠدﻫون اﻝﻤﺴﺘﺤﻠﺒﺔ‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:215‬‬
‫واﻝﻤﺴﺘﺤﻠﺒﺎت اﻝﻤﺨﻠوطﺔ )‪.(CODEX STAN 256-2007‬‬
‫ﺘﺴﺘﺨدم ﻓﻲ اﻝﻤﻨﺘﺠﺎت اﻝﻤﻌﺘﻤدة ﻋﻠﻰ اﻝذرة ﻓﻘط‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:216‬‬
‫ﺘﺴﺘﺨدم ﻋﻨد ﻤﺴﺘوى ‪ 300‬ﻤﻠﺠم‪/‬ﻜﺠم ﻝﻠﺴطﺢ ﻓﻘط‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:217‬‬
‫‪208‬‬
‫ﻓﻘط ﻤرﻜﺒﺎت اﻝﻜﺒرﻴت ﻴﻤﻜن ان ﺘﺴﺘﺨدم ﻜﻤواد ﺤﺎﻓظﺔ وﻜﻤﻀﺎدات أﻜﺴدة ﻓﻲ‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:218‬‬
‫اﻝﻤﻨﺘﺠﺎت اﻝﺘﻲ ﺘﻐطﻴﻬﺎ اﻝﻤواﺼﻔﺔ اﻝﻘﻴﺎﺴﻴﺔ ﻝﺠوز اﻝﻬﻨد اﻝﻤﺠﻔف ‪(CODEX‬‬
‫)‪.STAN 177-1991‬‬
‫اﻻﻨﺘﻘﺎل ﻝﻠﺤد اﻻﻗﺼﻰ‪.‬‬ ‫ﻤﻠﺤوظﺔ رﻗم ‪:301‬‬
‫اﻝﺒﻴﺎﻨﺎت اﻹﻴﻀﺎﺤﻴﺔ‬ ‫‪.5‬‬
‫ﻤﻊ ﻋدم اﻹﺨﻼل ﺒﻤﺎ ورد ﻓﻲ اﻝﻤواﺼﻔﺔ اﻝﻘﻴﺎﺴﻴﺔ اﻝﺨﻠﻴﺠﻴﺔ اﻝواردة ﻓﻲ اﻝﺒﻨد )‪ (1.2‬و اﻝﺒﻨد‬
‫)‪ (8.2‬واﻝﺒﻨد )‪ (11.2‬ﻴﺠب أن ﻴﺘواﻓر ﻓﻲ ﺒطﺎﻗﺔ اﻝﻤﻨﺘﺞ اﻝﺒﻴﺎﻨﺎت اﻹﻴﻀﺎﺤﻴﺔ اﻝﺘﺎﻝﻴﺔ‪:‬‬
‫اسم المادة أو رقمھا الدولي‪.‬‬ ‫‪1.5‬‬
‫في حال إضافة أي من المواد الملونه )‪ E110 Sunset yellow‬و‪/‬أو ‪E102 tartrazin‬‬ ‫‪2.5‬‬
‫و‪/‬أو )‪ E122 Azorubine (CARMOISINE‬و‪/‬أو ‪ (E129 Allura red‬يجب أيضاح‬
‫التالي‪:‬‬
‫تمييزھا بعالمة )*(‬ ‫‪1.2.5‬‬
‫كتابة العبارة التالية‪" :‬قد يكون له تأثير سلبي على النشاط والتركيز لدى األطفال" أسفل‬ ‫‪2.2.5‬‬
‫قائمة المكونات‪.‬‬
‫المستحلبات والمثبتات ومغلظات القوام‬ ‫‪3.5‬‬
‫مصدر الجيالتين والليسثين والجلسريدات األحادية والثنائية في حالة استخدامھا‪.‬‬
‫‪209‬‬
‫اﻝﻤﺼطﻠﺤﺎت اﻝﻔﻨﻴــــــــﺔ‬
Aspartame ......................................................................................................‫اﻻﺴﺒرﺘﺎم‬
Saccharin ........................................................................................................ ‫ﺴﻜﺎرﻴن‬
Lake ...........................................................................................................‫ﺼﺒﻐﺔ اﻝﻠﻴك‬
Gelling agent ............................................................................................. ‫ﻋﺎﻤل ﺘﺒﻠور‬
Glazing agent ............................................................................................. ‫ﻋﺎﻤل ﺘﻠﻤﻴﻊ‬
Firming agent ............................................................................................ ‫ﻋﺎﻤل ﻤﺜﺒت‬
Colour retention agent ........................................................................‫ﻋﺎﻤل ﻤﺜﺒت اﻝﻠون‬
Humectant ............................................................................................... ‫ﻋﺎﻤل ﻤرطب‬
Flour treatment agent........................................................................‫ﻋﺎﻤل ﻤﻌﺎﻝﺞ اﻝدﻗﻴق‬
Foaming agent .................................................................................. ‫ﻋﺎﻤل ﻤﻜون ﻝﻠرﻏوة‬
Preservative ............................................................................................... ‫ﻤﺎدة ﺤﺎﻓظﺔ‬
Raising agent. .............................................................................................. ‫ﻤﺎدة راﻓﻌﺔ‬
Colouring matter..........................................................................................‫ﻤﺎدة ﻤﻠوﻨﺔ‬
Stabilizer ............................................................................................................ ‫ﻤﺜﺒت‬
Stabilizer ............................................................................................................ ‫ﻤﺜﺒت‬
Flavour enhancer ...................................................................................... ‫ﻤﺤﺴن ﻨﻜﻬﺔ‬
Sweeteners ...................................................................................................... ‫ﻤﺤﻠﻴﺎت‬
Bulking agent ................................................................................... ‫ﻤﺴﺎﻋد ﻋﻠﻰ اﻝﺘﻜﺘل‬
Emulsifier ...................................................................................................... ‫ﻤﺴﺘﺤﻠب‬
Thickener ..................................................................................................... ‫ﻤﻐﻠظ ﻗـوام‬

210
Acidity regulator................................................................................... ‫ﻤﻨظم ﻝﻠﺤﻤوﻀﺔ‬
International Numbering System (INS). .......................................... ‫ﻨظﺎم اﻝﺘرﻗﻴم اﻝدوﻝﻲ‬
Flavour................................................................................................................‫ﻨﻜﻬﺔ‬
211
‫ﻤﻠﺤق )أ(‬
‫إرﺸﺎدات وﻀﻊ اﻝﺤدود اﻝﻘﺼوى ﻻﺴﺘﺨدام اﻝﻤواد اﻝﻤﻀﺎﻓﺔ إﻝﻰ اﻷﻏذﻴﺔ ﻤﻊ اﻝﻜﻤﻴﺎت اﻝﻤﺴﻤوح ﺘﻨﺎوﻝﻬﺎ ﻴوﻤﻴﺎً‬
‫ﺘم إﻋداد ﻫذا اﻝﻤﻠﺤق ﻜﺈرﺸﺎدات ﻝﻌرض ﻓرﻀﻴﺎت اﺴﺘﺨدام اﻝﻤﻀﺎﻓﺎت ﻤﻌﺘﻤدة ﻋﻠﻰ اﻋﺘﺒﺎرات اﻝﺤد اﻷﻗﺼﻰ‬
‫اﻝﻤﺴﺘﺨدم واﻝﺤدود اﻝﻌﻠﻴﺎ اﻝﻔﺴﻴوﻝوﺠﻴﻪ ﻝﻜﻤﻴﺎت اﻝﻐذاء واﻝﺸراب اﻝﺘﻲ ﻴﻤﻜن أن ﺘُﺴﺘﺨدم ﻴوﻤﻴﺎً‪.‬‬
‫ﻝم ُﻴﻌد ﻫذا اﻝﻤﻠﺤق ﻝﺘﺤدﻴد اﺸﺘراطﺎت اﺴﺘﺨدام اﻝﻤﻀﺎﻓﺎت وﻻ ﻴﻤﻜن أن ُﻴﺴﺘﺨدم ﻝﺤﺴﺎﺒﺎت دﻗﻴﻘﺔ ﻝﻠﻤﻀﺎﻓﺎت‬
‫اﻝﻤﺘﻨﺎوﻝﺔ‪.‬‬
‫‪ .1‬اﻝﻤواد اﻝﻤﻀﺎﻓﺔ إﻝﻰ اﻷﻏذﻴﺔ – اﻝﻤﺒﺎدئ اﻷﺴﺎﺴﻴﺔ ﻝﺤﺴﺎب اﻝﺤدود اﻝﻤﺴﺘﺨدﻤﺔ‬

‫ﺤدود وﻜﻤﻴﺎت اﻝﻤواد اﻝﻤﻀﺎﻓﺔ إﻝﻰ اﻷﻏذﻴﺔ اﻝﻤﺴﺘﺨدﻤﺔ ﺒطرﻴﻘﺔ اﻝﺤﺴﺎﺒﺎت اﻝﺠﻤﻌﻴﺔ ‪"Budget method‬‬
‫"‪ calculations‬ﻴﺠب أن ﺘوﻀﺢ ﻋﻠﻰ ﻨﻔس اﻷﺴﺎس ﻜﻤﺎ ﻫو ﻝﻠﻤواد اﻝﺘﻲ ﺘم ﺘﺤدﻴد اﻝﻜﻤﻴﺎت اﻝﻤﺴﻤوح‬
‫ﺒﺘﻨﺎوﻝﻬﺎ ﻴوﻤﻴﺎً )ﻤﺜﺎل اﻝﺤﻤض أو اﺤد أﻤﻼﺤﻪ(‪ .‬ﻝﻠﻐذاء اﻝﻤﺒﺎع ﻜﻤرﻜز آو ﻤﺴﺤوق ﻤﻌد ﻹﻋﺎدة ﺘﺤﻀﻴرﻩ ﻗﺒل‬
‫‪ Budget calculation‬ﻝﺤدود اﻝﻤﻀﺎف اﻝﻐذاﺌﻲ اﻝﻤﺴﺘﺨدم ﻴﺠب أن‬ ‫اﻻﺴﺘﺨدام ﻓﺈن اﻝﺤﺴﺎﺒﺎت اﻝﺠﻤﻌﻴﺔ‬
‫ﻴطﺒق ﻋﻠﻰ اﻝﻤﻨﺘﺠﺎت اﻝﺠﺎﻫزة ﻝﻸﻜل‪.‬‬
‫‪ .2‬ﺘﻘدﻴر ﻨواﺤﻲ اﻝﺴﻼﻤﺔ ﻝﻠﺤدود اﻝﻤﺴﺘﺨدﻤﺔ – اﻝﻤواد اﻝﻤﻀﺎﻓﺔ إﻝﻰ اﻷﻏذﻴﺔ ﻤن ﻏﻴر ﺘﺤدﻴد ﻝﻠﺠرﻋﺎت‬
‫اﻝﻤﺴﻤوح ﺘﻨﺎوﻝﻬﺎ ﻴوﻤﻴﺎً‬
‫ﻋﻨدﻤﺎ ﻻ ﻴﺘم ﺘﺤدﻴد اﻝﻜﻤﻴﺎت اﻝﻤﺴﻤوح ﺘﻨﺎوﻝﻬﺎ ﻴوﻤﻴﺎً ﻝﻠﻤﻀﺎف ﻋﻨدﻫﺎ ُﻴﺴﻤﺢ ﺒﺎﺴﺘﺨداﻤﻪ ﻓﻲ اﻝﻐذاء ﺒﺸﻜل‬
‫ﻋﺎم ﺒدون أي ﺤدود )ﺘﺤدﻴد ﻝﻠﻜﻤﻴﺎت( ﻤﺎ ﻋدا اﻨﻪ ﻴﻀﺎف ﺒﻨﺎءاً ﻋﻠﻰ ﻤﻤﺎرﺴﺎت اﻝﺘﺼﻨﻴﻊ اﻝﺠﻴدة‪ ،‬أن ﻋدم‬
‫ﺘﺤدﻴد اﻝﻜﻤﻴﺎت اﻝﻤﺴﻤوح ﺒﺘﻨﺎوﻝﻬﺎ ﻴوﻤﻴﺎً ﻻ ﻴﻌﻨﻲ ﺒﺎن إﻀﺎﻓﺘﻪ ﺒﻜﻤﻴﺎت ﻏﻴر ﻤﺤددة ﻴﻌﺘﺒر ﻤﻘﺒوﻻً‪.‬‬
‫اﺴﺘﺨدام ﻫذا اﻝﻤﺼطﻠﺢ )ﻋﻠﻰ أﺴﺎس اﻝﺒﻴﺎﻨﺎت اﻝﻤﺘوﻓرة )ﻜﻴﻤﻴﺎﺌﻴﺔ وﺒﻴوﻜﻴﻤﻴﺎﺌﻴﺔ وﺴﻤﻴﺔ وﻏﻴرﻫﺎ( ( ﻤن ﻗﺒل‬
‫‪ JECFA‬ﻓﻲ ﺤﺎل أن اﻝﻜﻤﻴﺔ اﻝﻜﻠﻴﺔ اﻝﻤﺄﺨوذة ﻴوﻤﻴﺎً ﻤن اﻝﻤﺎدة ﺘرﺘﻔﻊ ﻻﺴﺘﺨداﻤﻬﺎ ﻝﻤﺴﺘوﻴﺎت ﻀرورﻴﺔ‬
‫ﻝﺘﺤﻘﻴق اﻝﺘﺄﺜﻴر اﻝﻤﻨﺸود وﻤن ﺨﻠﻔﻴﺘﻬﺎ اﻝﻤﻘﺒوﻝﺔ ﻓﻲ اﻝﻐذاء وﻤن وﺠﻬﺔ ﻨظر اﻝﻠﺠﻨﺔ ﻓﻬﻲ ﻻ ﺘﺸﻜل ﺨط ار ﻋﻠﻰ‬
‫اﻝﺼﺤﺔ‪.‬‬
‫ﻝذﻝك إذا ﺘم اﺴﺘﺨدام ﻤﺎدة ﺒﻜﻤﻴﺎت ﻜﺒﻴرة و‪/‬أو ﻓﻲ ﻤدى واﺴﻊ ﻤن اﻝﻐذاء ﻋن اﻝﻤﻘرر ﻤن ﻗﺒل ‪ JECFA‬ﻓﺎﻨﻪ‬
‫ﻤن اﻝﻀروري اﺴﺘﺸﺎرة ‪ JECFA‬ﻝﻠﺘﺄﻜد ﻤن أن اﻻﺴﺘﺨداﻤﺎت اﻝﺠدﻴدة ﺘﻘﻊ ﻀﻤن اﻝﺘﻘﻴﻴم‪ .‬ﻤﺜﺎل‪ :‬ﻤﺎدة ﻗد‬
‫ﺘﻜون ﻗُﻴﻤت ﺒﺄﻨﻬﺎ ﻤﺎدة ﻤرطﺒﺔ )ﻤﻀﺎف ﻏذاﺌﻲ ﻴﺴﺘﺨدم ﻝﻠﻤﺤﺎﻓظﺔ ﻋﻠﻰ رطوﺒﺔ اﻝﻤﻨﺘﺞ( ﺒدون أن ﺘﺸﻤل‬
‫اﻻﺴﺘﺨدام اﻷﺨﻴر ﻝﻪ ﻜﻤﺤﻠﻲ ﺴﺎﺌب واﻝذي ﻗد ﻴؤدي إﻝﻰ ﺘﻨﺎول ﻜﻤﻴﺎت ﻋﺎﻝﻴﺔ وﻫﺎﻤﺔ ﻤﻨﻪ‪.‬‬
‫‪212‬‬
‫‪ .3‬ﺘﻘﻴﻴم اﻝﻤواد اﻝﻤﻀﺎﻓﺔ إﻝﻰ اﻷﻏذﻴﺔ "ﻤﻘﺒوﻝﺔ" ﻷﻫداف ﺨﺎﺼﺔ‬

‫ﻓﻲ ﺒﻌض اﻝﺤﺎﻻت‪ ،‬ﻴﻜون ﻤن اﻝﺼﻌب ﻋﻠﻰ ‪ JECFA‬ﺘﺤدﻴد اﻝﻜﻤﻴﺎت اﻝﻤﺴﻤوح ﺒﺘﻨﺎوﻝﻬﺎ ﻴوﻤﻴﺎً ﻤن‬
‫اﻝﻤﻀﺎﻓﺎت وﻤﻊ ذﻝك وﺠدت اﺴﺘﺨدام ﺨﺎص ﻤن اﻝﻤﺎدة ﻤﻘﺒول‪ .‬ﻓﻲ ﻤﺜل ﻫذﻩ اﻝﺤﺎﻻت ﻓﺎن ﻫذا اﻝﻤﻀﺎف‬
‫ﻴﺴﻤﺢ ﺒﺎﺴﺘﺨداﻤﻪ وﻓﻘﺎً ﻝﺸروط ﻤﺤددة‪ .‬ﻓﻲ ﺤﺎل ورود ﺘﻘﺎرﻴر ﻻﺴﺘﺨداﻤﺎت أﺨرى ﻝﻠﻤﻀﺎف ﻓﻌﻠﻰ ﻝﺠﻨﺔ ﻫﻴﺌﺔ‬
‫اﻝدﺴﺘور اﻝﻐذاﺌﻲ اﻝﺨﺎﺼﺔ ﺒﺎﻝﻤواد اﻝﻤﻀﺎﻓﺔ إﻝﻰ اﻷﻏذﻴﺔ ‪ CCFAC‬أن ﺘطﻠب ﻤن ‪ JECFA‬ﻹﻋﺎدة ﺘﻘﻴﻴم‬
‫اﻝﻤﻀﺎف ﺒﻀوء وﺠود ﻤﻌﻠوﻤﺎت ﺠدﻴدة ﻋن اﻻﺴﺘﺨدام‪.‬‬
‫‪ .4‬ﺘﻘدﻴر ﻨواﺤﻲ اﻝﺴﻼﻤﺔ ﻝﻠﺤدود اﻝﻤﺴﺘﺨدﻤﺔ – اﻝﻤواد اﻝﻤﻀﺎﻓﺔ إﻝﻰ اﻷﻏذﻴﺔ ﻤﻊ ﺘﺤدﻴد ﻝﻠﺠرﻋﺎت اﻝﻤﺴﻤوح‬
‫ﺘﻨﺎوﻝﻬﺎ ﻴوﻤﻴﺎً‬
‫أﺠزاء اﻝﺠرﻋﺔ اﻝﻤﻘﺒول ﺘﻨﺎوﻝﻬﺎ ﻴوﻤﻴﺎً واﻝﺘﻲ ﺴﺘﺴﺘﺨدم ﻓﻲ اﻷﻏذﻴﺔ واﻝﻤﺸروﺒﺎت ﻋﻠﻰ اﻝﺘواﻝﻲ ﻓﻲ ﺤﺎل اﻗﺘراح‬
‫اﺴﺘﺨدام اﻝﻤﻀﺎف ﻓﻲ اﻷﻏذﻴﺔ واﻝﻤﺸروﺒﺎت ﻓﺈﻨﻪ ﻻ ﻴﻤﻜن اﺴﺘﺨدام اﻝﺠرﻋﺔ اﻝﻜﺎﻤﻠﺔ اﻝﻤﻘﺒوﻝﺔ ﻴوﻤﻴﺎً ﻓﻲ ٍ‬
‫ﻜل‬
‫ﻤﻨﻬﻤﺎ‪ .‬واﻨﻪ ﻤن اﻝﻀروري ﺘوزﻴﻊ أﺠزاء اﻝﺠرﻋﺔ اﻝﻤﻘﺒول ﺘﻨﺎوﻝﻬﺎ ﻴوﻤﻴﺎً ﻋﻠﻰ ﻜل ﻤن اﻷﻏذﻴﺔ واﻝﻤﺸروﺒﺎت‪.‬‬
‫ﻤﺒدﺌﻴﺎ‪ ،‬ﻗد ﻴﻜون ﻤن اﻝﻤﻨﺎﺴب اﻓﺘراض ﺒﺘوزﻴﻊ ﻨﺼف اﻝﺠرﻋﺔ اﻝﻤﻘﺒول ﺘﻨﺎوﻝﻬﺎ ﻴوﻤﻴﺎً ﻝﻸﻏذﻴﺔ واﻝﻨﺼف‬
‫اﻝﺜﺎﻨﻲ ﻝﻠﻤﺸروﺒﺎت‪.‬‬
‫وﻤﻊ ذﻝك‪ ،‬ﻓﻘد ﻴﻜون ﻤن اﻝﻤﻨﺎﺴب ﻓﻲ ﺤﺎﻻت ﺨﺎﺼﺔ ﺘﺠزﺌﺎت أﺨرى طﺎﻝﻤﺎ أن ﻤﺠﻤوع اﻝﺘﺠزﺌﺎت ﻻ ﻴﺘﺠﺎوز‬
‫ﻗﻴﻤﺔ اﻝﺠرﻋﺔ اﻝﻤﻘﺒول ﺘﻨﺎوﻝﻬﺎ ﻴوﻤﻴﺎً‪ ،‬ﻋﻠﻰ ﺴﺒﻴل اﻝﻤﺜﺎل‪ :‬إذا ﻜﺎﻨت اﻷﺠزاء اﻝﻤﺴﺘﺨدﻤﺔ ﻝﻸﻏذﻴﺔ = ‪ 4/1‬ﻓﺎن‬
‫اﻷﺠزاء اﻝﻤﺴﺘﺨدﻤﺔ ﻝﻠﻤﺸروﺒﺎت = ‪ ،4/3‬وﻜذﻝك إذا ﻜﺎﻨت اﻷﺠزاء اﻝﻤﺴﺘﺨدﻤﺔ ﻝﻸﻏذﻴﺔ = ‪ 6/1‬ﻓﺎن اﻷﺠزاء‬
‫اﻝﻤﺴﺘﺨدﻤﺔ ﻝﻠﻤﺸروﺒﺎت = ‪.( 6/5‬‬
‫إذا ﻜﺎن اﻝﻤﻀﺎف اﺴﺘﺨدم ﻓﻘط ﻝﻸﻏذﻴﺔ ﻓﻌﻨدﻫﺎ ﺘﻜون اﻝﻜﻤﻴﺔ اﻝﻤﺴﺘﺨدﻤﺔ ﻝﻸﻏذﻴﺔ = ‪ 1‬واﻝﻤﺴﺘﺨدﻤﺔ‬
‫ﻝﻠﻤﺸروﺒﺎت = ﺼﻔر‪ٕ ،‬واذا ﺘم اﺴﺘﺨدام اﻝﻤﻀﺎف ﻝﻠﻤﺸروﺒﺎت ﻓﻘط ﻓﻌﻨدﻫﺎ ﺘﻜون اﻝﻜﻤﻴﺔ اﻝﻤﺴﺘﺨدﻤﺔ ﻝﻸﻏذﻴﺔ‬
‫= ﺼﻔر واﻝﻤﺴﺘﺨدﻤﺔ ﻝﻠﻤﺸروﺒﺎت = ‪.1‬‬
‫‪)4‬أ( – اﺴﺘﺨداﻤﺎت ﻤﻀﺎف اﻷﻏذﻴﺔ‬

‫اﺴﺘﺨدام ﻤﺴﺘوﻴﺎت اﻗل ﻤن اﻷﻏذﻴﺔ ‪ x‬اﻝﺠرﻋﺔ اﻝﻤﻘﺒول ﺘﻨﺎوﻝﻬﺎ ﻴوﻤﻴﺎً ‪40 x‬‬
‫ﻴﻜون ﻤﺴﺘوى اﻻﺴﺘﺨدام اﻝﻤﻘﺘرح ﻝﻠﻤﻀﺎف ﻤﻨﺎﺴﺒﺎً ﻝﻠﻐذاء ﺒﺸﻜل ﻋﺎم إذا ﻜﺎن اﻗل ﻤن ﺤﺎﺼل ﻀرب اﻝﺠزء‬
‫اﻝﻤﺴﺘﺨدم ﻤن اﻝﻤﻀﺎف ﻓﻲ اﻷﻏذﻴﺔ ﻤﻀروﺒﺎً ﻓﻲ اﻝﺠرﻋﺔ اﻝﻤﻘﺒول ﺘﻨﺎوﻝﻬﺎ ﻴوﻤﻴﺎً ﻤﻀروﺒﺎ ﻓﻲ ‪.40‬‬
‫‪213‬‬
‫ﻴﻜون ﻤﺴﺘوى اﻻﺴﺘﺨدام اﻝﻤﻘﺘرح ﻝﻠﻤﻀﺎف ﻤﻘﺒول وﺘؤﻤن اﻻﺴﺘﻬﻼك اﻝﻴوﻤﻲ ﻤن اﻝﻐذاء اﻝﻤﺤﺘوي ﻋﻠﻰ‬
‫اﻝﻤﻀﺎف واﻝذي ﺒﺎﻝﻌﺎدة ﻻ ﻴزﻴد ﻋﻠﻰ ﻨﺼف اﻝﺤد اﻷﻋﻠﻰ اﻝﻤﻔﺘرض ﻤن اﻝﻐذاء اﻝﻤﺘﻨﺎول إذا ﻜﺎن اﻗل ﻤن‬
‫ﺤﺎﺼل ﻀرب اﻝﺠزء اﻝﻤﺴﺘﺨدم ﻤن اﻝﻤﻀﺎف ﻓﻲ اﻷﻏذﻴﺔ ﻤﻀروﺒﺎً ﻓﻲ اﻝﺠرﻋﺔ اﻝﻤﻘﺒول ﺘﻨﺎوﻝﻬﺎ ﻴوﻤﻴﺎً‬
‫ﻤﻀروﺒﺎ ﻓﻲ ‪) 80‬ﻤﺜﺎل‪ 12.5 :‬ﺠم‪ /‬وزن اﻝﺠﺴم ﻜﺠم‪ /‬ﻴوم(‪.‬‬
‫ﻴﻜون ﻤﺴﺘوى اﻻﺴﺘﺨدام اﻝﻤﻘﺘرح ﻝﻠﻤﻀﺎف ﻤﻘﺒول وﺘؤﻤن اﻻﺴﺘﻬﻼك اﻝﻴوﻤﻲ ﻤن اﻝﻐذاء اﻝﻤﺤﺘوي ﻋﻠﻰ‬
‫اﻝﻤﻀﺎف واﻝذي ﺒﺎﻝﻌﺎدة ﻻ ﻴزﻴد ﻋﻠﻰ رﺒﻊ اﻝﺤد اﻷﻋﻠﻰ اﻝﻤﻔﺘرض ﻤن اﻝﻐذاء اﻝﻤﺘﻨﺎول إذا ﻜﺎن اﻗل ﻤن‬
‫ﺤﺎﺼل ﻀرب اﻝﺠزء اﻝﻤﺴﺘﺨدم ﻤن اﻝﻤﻀﺎف ﻓﻲ اﻷﻏذﻴﺔ ﻤﻀروﺒﺎً ﻓﻲ اﻝﺠرﻋﺔ اﻝﻤﻘﺒول ﺘﻨﺎوﻝﻬﺎ ﻴوﻤﻴﺎً‬
‫ﻤﻀروﺒﺎ ﻓﻲ ‪) 160‬ﻤﺜﺎل‪6.25 :‬ﺠم‪ /‬وزن اﻝﺠﺴم ﻜﺠم‪ /‬ﻴوم(‪.‬‬
‫ﻗد ﻴﻜون ﻤﺴﺘوى اﻻﺴﺘﺨدام اﻝﻤﻘﺘرح ﻝﻠﻤﻀﺎف ﻤﻘﺒول وﺘؤﻤن اﻻﺴﺘﻬﻼك اﻝﻴوﻤﻲ ﻤن اﻝﻐذاء اﻝﻤﺤﺘوي‬
‫ﻋﻠﻰ اﻝﻤﻀﺎف واﻝذي ﺒﺎﻝﻌﺎدة ﻻ ﻴزﻴد ﻋﻠﻰ ﺜﻤن اﻝﺤد اﻷﻋﻠﻰ اﻝﻤﻔﺘرض ﻤن اﻝﻐذاء اﻝﻤﺘﻨﺎول إذا ﻜﺎن اﻗل‬
‫ﻤن ﺤﺎﺼل ﻀرب اﻝﺠزء اﻝﻤﺴﺘﺨدم ﻤن اﻝﻤﻀﺎف ﻓﻲ اﻷﻏذﻴﺔ ﻤﻀروﺒﺎً ﻓﻲ اﻝﺠرﻋﺔ اﻝﻤﻘﺒول ﺘﻨﺎوﻝﻬﺎ ﻴوﻤﻴﺎً‬
‫ﻤﻀروﺒﺎ ﻓﻲ ‪) 320‬ﻤﺜﺎل‪ 3.13 :‬ﺠم‪ /‬وزن اﻝﺠﺴم ﻜﺠم‪ /‬ﻴوم(‪.‬‬
‫اﺴﺘﺨدام ﻤﺴﺘوﻴﺎت أﻋﻠﻰ ﻤن اﻷﻏذﻴﺔ ‪ x‬اﻝﺠرﻋﺔ اﻝﻤﻘﺒول ﺘﻨﺎوﻝﻬﺎ ﻴوﻤﻴﺎً ‪320 x‬‬
‫ﻴﺤب أن ﻴﻜون ﻤﺴﺘوى اﻻﺴﺘﺨدام اﻝﻤﻘﺘرح ﻝﻠﻤﻀﺎف ﻤﻘﺒول ﻝﻠﻤﻨﺘﺠﺎت ﺤﻴث ﺤﺴﺎﺒﺎت اﻝﻜﻤﻴﺎت اﻝﻤﺄﺨوذة ﻤن‬
‫ﻜل اﻝﻤواد اﻝﻤﻔروض ﺘﻨﺎوﻝﻬﺎ واﻝﺘﻲ ﺘﺸﻴر إﻝﻰ أن زﻴﺎدﺘﻬﺎ ﻋن اﻝﺠرﻋﺔ اﻝﻤﻘﺒوﻝﺔ ﻴوﻤﻴﺎً ﻏﻴر ﻤﺤﺒب أو إذا ﺘﻘﻴﻴم‬
‫اﻝﻜﻤﻴﺎت اﻝﻤﺄﺨوذة ﻤن اﻝﻤﻀﺎف واﻝﻤﻌﺘﻤدة ﻋﻠﻰ طرق أﻜﺜر دﻗﺔ ﻝﺘﻘﻴﻴم اﻝﻜﻤﻴﺎت اﻝﻤﺄﺨوذة ﺘﺸﻴر إﻝﻰ أن‬
‫اﻝﻤﺴﺘوﻴﺎت اﻝﻤﺴﺘﺨدﻤﺔ ﻤﻘﺒوﻝﺔ إذا ﻜﺎن أﻋﻠﻰ ﻤن ﺤﺎﺼل ﻀرب اﻝﺠزء اﻝﻤﺴﺘﺨدم ﻤن اﻝﻤﻀﺎف ﻓﻲ اﻷﻏذﻴﺔ‬
‫ﻤﻀروﺒﺎً ﻓﻲ اﻝﺠرﻋﺔ اﻝﻤﻘﺒول ﺘﻨﺎوﻝﻬﺎ ﻴوﻤﻴﺎً ﻤﻀروﺒﺎ ﻓﻲ ‪) 320‬ﻤﺜﺎل‪ :‬ﻤﺴﺢ ﻻﺴﺘﻬﻼك اﻝﻐذاء(‪.‬‬
‫‪)4‬ب( – اﺴﺘﺨداﻤﺎت اﻝﻤﻀﺎف اﻝﻐذاﺌﻲ ﻓﻲ اﻝﻤﺸروﺒﺎت‬

‫اﺴﺘﺨدام ﻤﺴﺘوﻴﺎت اﻗل ﻤن اﻝﻤﺸروﺒﺎت ‪ x‬اﻝﺠرﻋﺔ اﻝﻤﻘﺒول ﺘﻨﺎوﻝﻬﺎ ﻴوﻤﻴﺎً ‪10 x‬‬
‫ﻗد ﻴﻜون ﻤﺴﺘوى اﻻﺴﺘﺨدام اﻝﻤﻘﺘرح ﻝﻠﻤﻀﺎف ﻤﻘﺒول ﻝﻠﻤﺸروﺒﺎت ﺒﺸﻜل ﻋﺎم إذا ﻜﺎن اﻗل ﻤن ﺤﺎﺼل ﻀرب‬
‫اﻝﺠزء اﻝﻤﺴﺘﺨدم ﻤن اﻝﻤﻀﺎف ﻓﻲ اﻝﻤﺸروﺒﺎت ﻤﻀروﺒﺎً ﻓﻲ اﻝﺠرﻋﺔ اﻝﻤﻘﺒول ﺘﻨﺎوﻝﻬﺎ ﻴوﻤﻴﺎً ﻤﻀروﺒﺎ ﻓﻲ ‪.10‬‬
‫‪214‬‬
‫ﻗد ﻴﻜون ﻤﺴﺘوى اﻻﺴﺘﺨدام اﻝﻤﻘﺘرح ﻝﻠﻤﻀﺎف ﻤﻘﺒول وﺘؤﻤن اﻻﺴﺘﻬﻼك اﻝﻴوﻤﻲ ﻤن اﻝﻤﺸروﺒﺎت اﻝﻤﺤﺘوي‬
‫ﻋﻠﻰ اﻝﻤﻀﺎف واﻝذي ﺒﺎﻝﻌﺎدة ﻻ ﻴزﻴد ﻋﻠﻰ ﻨﺼف اﻝﺤد اﻷﻋﻠﻰ اﻝﻤﻔﺘرض ﻤن اﻝﻤﺸروﺒﺎت اﻝﻤﺘﻨﺎوﻝﺔ إذا ﻜﺎن‬
‫اﻗل ﻤن ﺤﺎﺼل ﻀرب اﻝﺠزء اﻝﻤﺴﺘﺨدم ﻤن اﻝﻤﻀﺎف ﻓﻲ اﻝﻤﺸروﺒﺎت ﻤﻀروﺒﺎً ﻓﻲ اﻝﺠرﻋﺔ اﻝﻤﻘﺒول ﺘﻨﺎوﻝﻬﺎ‬
‫ﻴوﻤﻴﺎً ﻤﻀروﺒﺎ ﻓﻲ ‪) 20‬ﻤﺜﺎل‪ 50 :‬ﻤل‪ /‬وزن اﻝﺠﺴم ﻜﺠم‪ /‬ﻴوم(‪.‬‬
‫ﻋﻠﻰ اﻝﻤﻀﺎف واﻝذي ﺒﺎﻝﻌﺎدة ﻻ ﻴزﻴد ﻋﻠﻰ رﺒﻊ اﻝﺤد اﻷﻋﻠﻰ اﻝﻤﻔﺘرض ﻤن اﻝﻤﺸروﺒﺎت اﻝﻤﺘﻨﺎوﻝﺔ إذا ﻜﺎن اﻗل‬
‫ﻤن ﺤﺎﺼل ﻀرب اﻝﺠزء اﻝﻤﺴﺘﺨدم ﻤن اﻝﻤﻀﺎف ﻓﻲ اﻝﻤﺸروﺒﺎت ﻤﻀروﺒﺎً ﻓﻲ اﻝﺠرﻋﺔ اﻝﻤﻘﺒول ﺘﻨﺎوﻝﻬﺎ‬
‫ﻴوﻤﻴﺎً ﻤﻀروﺒﺎ ﻓﻲ ‪) 40‬ﻤﺜﺎل‪ 25 :‬ﻤل‪ /‬وزن اﻝﺠﺴم ﻜﺠم‪ /‬ﻴوم(‪.‬‬
‫ﻋﻠﻰ اﻝﻤﻀﺎف واﻝذي ﺒﺎﻝﻌﺎدة ﻻ ﻴزﻴد ﻋﻠﻰ ﺜﻤن اﻝﺤد اﻷﻋﻠﻰ اﻝﻤﻔﺘرض ﻤن اﻝﻤﺸروﺒﺎت اﻝﻤﺘﻨﺎوﻝﺔ إذا ﻜﺎن‬
‫اﻗل ﻤن ﺤﺎﺼل ﻀرب اﻝﺠزء اﻝﻤﺴﺘﺨدم ﻤن اﻝﻤﻀﺎف ﻓﻲ اﻝﻤﺸروﺒﺎت ﻤﻀروﺒﺎً ﻓﻲ اﻝﺠرﻋﺔ اﻝﻤﻘﺒول ﺘﻨﺎوﻝﻬﺎ‬
‫ﻴوﻤﻴﺎً ﻤﻀروﺒﺎ ﻓﻲ ‪) 80‬ﻤﺜﺎل‪ 12.5 :‬ﻤل‪ /‬وزن اﻝﺠﺴم ﻜﺠم‪ /‬ﻴوم(‪.‬‬
‫اﺴﺘﺨدام ﻤﺴﺘوﻴﺎت أﻋﻠﻰ ﻤن اﻝﻤﺸروﺒﺎت ‪ x‬اﻝﺠرﻋﺔ اﻝﻤﻘﺒول ﺘﻨﺎوﻝﻬﺎ ﻴوﻤﻴﺎً ‪80 x‬‬
‫ﻴﺠب أن ﻴﻜون ﻤﺴﺘوى اﻻﺴﺘﺨدام ﻤﻘﺒول ﻓﻘط ﻝﻠﻤﻨﺘﺠﺎت ﺤﻴث ﺤﺴﺎﺒﺎت اﻝﻜﻤﻴﺎت اﻝﻤﺄﺨوذة واﻝﺘﻲ ﺘﺸﻴر إﻝﻰ‬
‫أن زﻴﺎدﺘﻬﺎ ﻋن اﻝﺠرﻋﺔ اﻝﻤﻘﺒوﻝﺔ ﻴوﻤﻴﺎً ﻏﻴر ﻤﺤﺒب إذا ﻜﺎن أﻋﻠﻰ ﻤن ﺤﺎﺼل ﻀرب اﻝﺠزء اﻝﻤﺴﺘﺨدم ﻤن‬
‫اﻝﻤﻀﺎف ﻓﻲ اﻝﻤﺸروﺒﺎت ﻤﻀروﺒﺎً ﻓﻲ اﻝﺠرﻋﺔ اﻝﻤﻘﺒول ﺘﻨﺎوﻝﻬﺎ ﻴوﻤﻴﺎً ﻤﻀروﺒﺎ ﻓﻲ ‪. 80‬‬
‫‪215‬‬
‫المراجع‬
1. Codex General Standard For Food Additives Codex Stan 192-1995.
2. Commission Regulation (EU) No 1129/2011 Of 11 November 2011

Amending Annex Ii To Regulation (EC) No 1333/2008 Of The European
Parliament And Of The Council By Establishing A Union List Of Food
Additives.
3. Class Names And The International Numbering System For Food

Additives Cac/GL 36-1989.
4. SASO 1548/2011 “Sweeteners permitted to use in foodstuff”.
216

المواد المضافة A

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

المواد المضافة A

Uploaded by

Copyright:

Available Formats

‫ﻫﻴﺌﺔ اﻝﺘﻘﻴﻴس ﻝدول ﻤﺠﻠس اﻝﺘﻌﺎون ﻝدول اﻝﺨﻠﻴﺞ اﻝﻌرﺒﻴﺔ‬

‫)‪GCC STANDARDIZATION ORGANIZATION (GSO‬‬

‫اﻝﻤواد اﻝﻤﻀﺎﻓﺔ اﻝﻤﺴﻤوح ﺒﺎﺴﺘﺨداﻤﻬﺎ ﻓﻲ اﻝﻤواد اﻝﻐذاﺌﻴﺔ‬

‫ﺘــــﺎرﻴﺦ اﻻﻋﺘﻤــــﺎد ﻤـــــن ﻤﺠﻠــــس اﻹدارة ‪23/01/1437h(05/11/2015) :‬‬

‫وﺘَﺤل ﻤﺤل اﻝﻤواﺼﻔﺎت اﻝﻘﻴﺎﺴﻴﺔ اﻝﺨﻠﻴﺠﻴﺔ اﻝﺘﺎﻝﻴﺔ ‪:‬‬

‫اﻝﻤواد اﻝﻤﺴﻤوح ﺒﺈﻀﺎﻓﺘﻬﺎ ﻝﻠزﻴوت واﻝدﻫون اﻝﻐذاﺌﻴﺔ‪.‬‬ ‫‪GSO 19‬‬ ‫‪.1‬‬

CHLORINE DIOXIDE. ........................................................................................................... 40

TERTIARY BUTYLHYDROQUINONE (TBHQ). ............................................................... 91

‫اﻝﻤواد اﻝﻤﻀﺎﻓﺔ اﻝﻤﺴﻤوح ﺒﺈﺴﺘﺨداﻤﻬﺎ ﻓﻲ اﻝﻤواد اﻝﻐذاﺌﻴﺔ‬

‫اﻝﻤﺠﺎل وﻨطﺎق اﻝﺘطﺒﻴق‬ ‫‪.1‬‬

‫اﻝﻤواد اﻝﻤﻀﺎﻓﺔ إﻝﻰ اﻷﻏذﻴﺔ اﻝواردة ﻓﻲ ﻫذﻩ اﻝﻤواﺼﻔﺔ‬ ‫‪1.1‬‬

‫اﻷﻏذﻴﺔ اﻝﺘﻲ ُﻴﺴﻤﺢ ﺒﺎﺴﺘﺨدام اﻝﻤواد اﻝﻤﻀﺎﻓﺔ اﻝﻴﻬﺎ‬ ‫‪2.1‬‬

‫اﻷﻏذﻴﺔ اﻝﺘﻲ ﻻ ُﻴﺴﻤﺢ ﺒﺎﺴﺘﺨدام اﻝﻤواد اﻝﻤﻀﺎﻓﺔ اﻝﻴﻬﺎ‬ ‫‪3.1‬‬

‫اﻝﺤدود اﻝﻘﺼوى اﻝﻤﺴﻤوح ﺒﺎﺴﺘﺨداﻤﻬﺎ ﻤن اﻝﻤواد اﻝﻤﻀﺎﻓﺔ إﻝﻰ اﻷﻏذﻴﺔ‬ ‫‪4.1‬‬

‫‪ : JECFA 1‬لجنة خبراء المواد المضافة إلى األغذية‬

‫اﻝﻤراﺠﻊ اﻝﺘﻜﻤﻴﻠﻴﺔ‬ ‫‪.2‬‬

‫‪ " GSO 9‬ﺒطﺎﻗﺎت اﻝﻤواد اﻝﻐذاﺌﻴﺔ اﻝﻤﻌﺒﺄة " ‪.‬‬ ‫‪1.2‬‬

‫اﻝﻤواد اﻝﻤﻀﺎﻓﺔ ﻝﻸﻏذﻴﺔ ‪:‬‬ ‫‪1.3‬‬

‫اﻝﺠرﻋﺔ اﻝﻤﻘﺒول ﺘﻨﺎوﻝﻬﺎ ﻴوﻤﻴﺎ )‪:(ADI‬‬ ‫‪2.3‬‬

‫اﻝﺤد اﻷﻗﺼﻰ ﻻﺴﺘﺨدام اﻝﻤﻀﺎف اﻝﻐذاﺌﻲ‪:‬‬ ‫‪3.3‬‬

‫اﻝﺠرﻋﺔ اﻝﻤﻘﺒول ﺘﻨﺎوﻝﻬﺎ ﻴوﻤﻴﺎ وﻏﻴر اﻝﻤﺤددة )‪:(NS‬‬ ‫‪4.3‬‬

‫ﻨظﺎم ﺘﺼﻨﻴف اﻝﻐذاء‬ ‫‪1.4‬‬

‫ﻴﻌﺘﻤد ﻨظﺎم ﺘﺼﻨﻴف اﻝﻐذاء ﻋﻠﻰ اﻝﻘواﻋد اﻝﺘﺎﻝﻴﺔ‪:‬‬ ‫‪2.1.4‬‬

‫اﻝﻤﻀﺎﻓﺎت اﻝﻐذاﺌﻴﺔ اﻝﻤﻨﻘوﻝﺔ إﻝﻰ اﻝﻐذاء‬ ‫‪.5‬‬

‫ب( ‪ 2.13‬اﻷﻏذﻴﺔ اﻝﺘﻜﻤﻴﻠﻴﺔ ﻝﻠرﻀﻊ وﺼﻐﺎر اﻷطﻔﺎل‪.‬‬

ACETIC ACID, GLACIAL

roots and tubers, pulses and legumes, and aloe

12.2.2 Seasonings and condiments. 300 mg/kg

ALUMINIUM AMMONIUM SULFATE.

AMMONIUM SALTS OF PHOSPHATIDIC ACID.

ALPHA-AMYLASE FROM ASPERGILLUS ORYZAE VAR.

ANNATTO EXTRACTS, BIXIN-BASED.

14.1.3.1 Fruit nectar. GMP

INS 304 Ascorbyl palmitate Functional Class: Antioxidant.

13.3 Dietetic foods intended for special medical 1500 mg/kg 13

BRILLIANT BLUE FCF.

01.7 Dairy-based desserts (e.g., pudding, fruit or 150 mg/kg

13.4 Dietetic formulae for slimming purposes and 50 mg/kg

including mollusks, crustaceans, and

CALCIUM ALUMINIUM SILICATE.

13.6 Food supplements. GMP 3

CARAMEL III - AMMONIA CARAMEL.

04.2.2.2 Dried vegetables (including mushrooms and 50000 mg/kg 76 &161

12.9.2.3 Other soybean sauces. 20000 mg/kg

CARAMEL IV - SULFITE AMMONIA CARAMEL

"energy," or "electrolyte" drinks and particulated mg/kg

seaweed, and nut and seed pulps and preparations

CAROTENES, BETA-, VEGETABLE.

01.6.5 Cheese analogues. 1000 mg/kg 3

05.1.5 Imitation chocolate, chocolate substitute products. 100 mg/kg

mollusks ,crustaceans, and echinoderms (e.g., fish

04.2.2.4 Canned or bottled (pasteurized) or retort pouch 50 mg/kg 161

08.3.2 Heat-treated processed comminuted meat, poultry, 20 mg/kg 16

12.2.2 Seasonings and condiments. 500 mg/kg

CHLOROPHYLLS AND CHLOROPHYLLINS, COPPERCOMPLEXES.

02.4 Fat-based desserts excluding dairy-based dessert 500 mg/kg

14.1.2.1 Fruit juice. 3000 mg/kg 122

DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL.

02.1.2 Vegetable oils and fats. 10000

ETHYLENE DIAMINE TETRA ACETATES.

04.2.2.5 Vegetable (including mushrooms and fungi, roots 250 mg/kg 21

"energy," or "electrolyte" drinks and particulated

FAST GREEN FCF.

FERRIC AMMONIUM CITRATE.