TABLE TWO - FOOD CATEGORIES OR INDIVIDUAL FOOD ITEMS IN WHICH FOOD ADDITIVES ARE PERMITTED UNDER SPECIFIED CONDITIONS (PART IV)

Food Category No. 10.1	Fresh eggs

Function: Colour
Additive	INS	Max Level	Notes
ALLURA RED AC	129	GMP	Notes 1 & 2
AMARANTH	123	GMP	Notes 1 & 2
ANNATO EXTRACTS	160b	GMP	Notes 1 & 2
AZORUBINE	122	GMP	Notes 1 & 2
BRILLIANT BLACK PN	151	GMP	Notes 1 & 2
BRILLIANT BLUE FCF	133	GMP	Notes 1 & 2
BROWN HT	155	GMP	Notes 1 & 2
CANTHAXANTHIN	161g	GMP	Notes 1 & 2
CARAMEL COLOUR, CLASS III	150c	GMP	Notes 1 & 2
CARAMEL COLOUR, CLASS IV	150d	GMP	Notes 1& 2
CARMINES	120	500 mg/kg	Notes 1 & 2
CAROTENOIDS	160ai,e,f	GMP	Note 1 & 2
CHLOROPHYLLS, COPPER COMPLEXES	141i,ii	GMP	Notes 1 & 2
CURCUMIN	100i	GMP	Notes 1 & 2
ERYTHROSINE	127	GMP	Notes 1 & 2
FAST GREEN FCF	143	GMP	Notes 1 & 2
GRAPE SKIN EXTRACT	163ii	GMP	Notes 1 & 2
INDIGOTINE	132	GMP	Notes 1 & 2
IRON OXIDES	172i-iii	GMP	Notes 1 & 2
PONCEAU 4R	124	GMP	Notes 1 & 2
QUINOLINE YELLOW	104	GMP	Notes 1 & 2
RIBOFLAVINES	101i,ii	GMP	Notes 1 & 2
SUNSET YELLOW FCF	110	GMP	Notes 1 & 2
TARTRAZINE	102	GMP	Notes 1 & 2

Food Category No. 10.2	Egg products

Function: Colour
Additive	INS	Max Level	Notes
CAROTENOIDS	160ai	GMP

Function: Emulsifier
Additive	INS	Max Level	Notes
POLYGLYCEROL ESTERS OF FATTY ACIDS	475	1000 mg/kg

Food Category No. 10.2.1	Liquid egg products

Function: Emulsifier
Additive	INS	Max Level	Notes
PHOSPHATES	339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v	10000 mg/kg	Note 30

Food Category No. 10.2.2	Frozen egg products

Function: Colour Retention Agent
Additive	INS	Max Level	Notes
PHOSPHATES	339i; 340i	5000 mg/kg

Function: Emulsifier
Additive	INS	Max Level	Notes
PHOSPHATES	339i,ii; 340i,ii	GMP
PHOSPHATES	451i	500 mg/kg

Food Category No. 10.2.3	Dried and/or heat coagulated egg products

Function: Emulsifier
Additive	INS	Max Level	Notes
DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL	472e	GMP
PHOSPHATES	339i; 340i; 451i	GMP

Food Category No. 10.4	Egg-based desserts (e.g., custard)

Function: Colour
Additive	INS	Max Level	Notes
ALLURA RED AC	129	150 mg/kg
AMARANTH	123	100 mg/kg
ANNATO EXTRACTS	160b	10 mg/kg
AZORUBINE	122	50 mg/kg
BRILLIANT BLACK PN	151	150 mg/kg
BRILLIANT BLUE FCF	133	150 mg/kg
BROWN HT	155	50 mg/kg
CANTHAXANTHIN	161g	GMP
CARAMEL COLOUR, CLASS III	150c	GMP
CARAMEL COLOUR, CLASS IV	150d	GMP
CARMINES	120	150 mg/kg
CAROTENOIDS	160ai	GMP
CAROTENOIDS	160e,f	150 mg/kg
CHLOROPHYLLS, COPPER COMPLEXES	141i,ii	GMP
CURCUMIN	100i	150 mg/kg
ERYTHROSINE	127	100 mg/kg
GRAPE SKIN EXTRACT	163ii	GMP
INDIGOTINE	132	150 mg/kg
IRON OXIDES	172i-iii	GMP
PONCEAU 4R	124	100 mg/kg
QUINOLINE YELLOW	104	150 mg/kg
RIBOFLAVINES	101i,ii	GMP
SUNSET YELLOW FCF	110	50 mg/kg
TARTRAZINE	102	150 mg/kg

Function: Emulsifier
Additive	INS	Max Level	Notes
DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL	472e	GMP
PHOSPHATES	339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v	3000 mg/kg	Note 30
POLYGLYCEROL ESTERS OF FATTY ACIDS	475	2000 mg/kg
POLYSORBATES	432-436	3000 mg/kg
PROPYLENE GLYCOL ALGINATE	405	5000 mg/kg	Note 34
PROPYLENE GLYCOL ESTERS OF FATTY ACIDS	477	5000 mg/kg
SORBITAN ESTERS OF FATTY ACIDS	491-495	5000 mg/kg
STEAROYL-2-LACTYLATES	481i, 482i	5000 mg/kg
STEARYL TARTRATE	483	5000 mg/kg
SUCROGLYCERIDES	474	5000 mg/kg
SUCROSE ESTERS OF FATTY ACIDS	473	5000 mg/kg

Food Category No. 11.1	White & semi-white sugar, fructose, glucose, xylose; sugar solutions & syrups; (partially) inverted sugars

Function: Colour
Additive	INS	Max Level	Notes
TARTRAZINE	102	66 mg/kg

Food Category No. 11.2	White & semi-white sugar, fructose, glucose, xylose; sugar solutions & syrups; (partially) inverted sugars

Function: Colour
Additive	INS	Max Level	Notes
BRILLIANT BLUE FCF	133	100 mg/kg
CARAMEL COLOUR, CLASS III	150c	GMP
CARAMEL COLOUR, CLASS IV	150d	GMP
CAROTENOIDS	160e,f	35 mg/kg	Note 9
CHLOROPHYLLS, COPPER COMPLEXES	141ii	64 mg/kg
FAST GREEN FCF	143	100 mg/kg

Function: Emulsifier
Additive	INS	Max Level	Notes
DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL	472e	GMP
PHOSPHATES	339i-iii 340i-iii 341i-iii 450i-viii; 451i,ii; 452i-v	10000 mg/kg	Note 30

Food Category No. 11.4	Table top sweeteners, including those containing high-intensity sweeteners, other than 11.1 - 11.3

Function: Bulking Agent
Additive	INS	Max Level	Notes
GLUCONATES	578	100 mg/kg

Function: Emulsifier
Additive	INS	Max Level	Notes
POLYVINYLPYRROLIDONE	1201	GMP

Food Category No. 12.1	Salt

Function: Emulsifier
Additive	INS	Max Level	Notes
POLYSORBATES	433	10000 mg/kg

Food Category No. 12.2	Herbs, spices, seasonings (including salt substitutes) and condiments

Function: Colour
Additive	INS	Max Level	Notes
ALLURA RED AC	129	500 mg/kg
ANNATO EXTRACTS	160b	20 mg/kg	Note 5
AZORUBINE	122	500 mg/kg
BRILLIANT BLACK PN	151	500 mg/kg
BRILLIANT BLUE FCF	133	500 mg/kg
BROWN HT	155	500 mg/kg
CARAMEL COLOUR, CLASS III	150c	GMP
CARAMEL COLOUR, CLASS IV	150d	GMP
CAROTENOIDS	160ai	GMP
CAROTENOIDS	160e,f	500 mg/kg
CHLOROPHYLLS, COPPER COMPLEXES	141i,ii	GMP
CURCUMIN	100i	500 mg/kg
INDIGOTINE	132	500 mg/kg
IRON OXIDES	172i-iii	GMP
PONCEAU 4R	124	500 mg/kg
QUINOLINE YELLOW	104	500 mg/kg
RIBOFLAVINES	101i,ii	GMP
SUNSET YELLOW FCF	110	500 mg/kg
TARTRAZINE	102	500 mg/kg

Function: Colour Retention Agent
Additive	INS	Max Level	Notes
EDTAs	385	60 mg/kg

Function: Emulsifier
Additive	INS	Max Level	Notes
DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL	472e	GMP
PHOSPHATES	341iii	GMP
POLYSORBATES	433	2000 mg/kg	Note 33
POLYSORBATES	434, 435, 436	4600 mg/kg
PROPYLENE GLYCOL	1520	970000 mg/kg
PROPYLENE GLYCOL ALGINATE	405	6000 mg/kg

Food Category No. 12.3	Vinegars

Function: Colour
Additive	INS	Max Level	Notes
CARAMEL COLOUR, CLASS III	150c	1000 mg/kg
CARAMEL COLOUR, CLASS IV	150d	GMP

Function: Emulsifier
Additive	INS	Max Level	Notes
DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL	472e	GMP

Food Category No. 12.4	Mustards

Function: Colour
Additive	INS	Max Level	Notes
ALLURA RED AC	129	300 mg/kg
AZORUBINE	122	300 mg/kg
BRILLIANT BLACK PN	151	300 mg/kg
BRILLIANT BLUE FCF	133	300 mg/kg
BROWN HT	155	300 mg/kg
CARAMEL COLOUR, CLASS III	150c	GMP
CARAMEL COLOUR, CLASS IV	150d	GMP
CARMINES	120	300 mg/kg
CAROTENOIDS	160ai	GMP
CAROTENOIDS	160e,f	300 mg/kg
CHLOROPHYLLS, COPPER COMPLEXES	141i,ii	GMP
CURCUMIN	100i	300 mg/kg
GRAPE SKIN EXTRACT	163ii	GMP
INDIGOTINE	132	300 mg/kg
IRON OXIDES	172i-iii	GMP
PONCEAU 4R	124	300 mg/kg
QUINOLINE YELLOW	104	300 mg/kg
RIBOFLAVINES	101i,ii	GMP
SUNSET YELLOW FCF	110	300 mg/kg
TARTRAZINE	102	300 mg/kg

Food Category No. 12.5	Soups and broths

Function: Colour
Additive	INS	Max Level	Notes
ALLURA RED AC	129	300 mg/kg
AZORUBINE	122	300 mg/kg
BRILLIANT BLACK PN	151	300 mg/kg
BRILLIANT BLUE FCF	133	300 mg/kg
BROWN HT	155	300 mg/kg
CARAMEL COLOUR, CLASS III	150c	GMP
CARMINES	120	50 mg/kg
CAROTENOIDS	160e,f	300 mg/kg
CURCUMIN	100i	300 mg/kg
GRAPE SKIN EXTRACT	163ii	GMP
INDIGOTINE	132	300 mg/kg
IRON OXIDES	172i-iii	GMP
PONCEAU 4R	124	300 mg/kg
QUINOLINE YELLOW	104	300 mg/kg
SUNSET YELLOW FCF	110	300 mg/kg
TARTRAZINE	102	300 mg/kg

Function: Emulsifier
Additive	INS	Max Level	Notes
DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL	472e	GMP
PHOSPHATES	338; 339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v	3000 mg/kg	Note 30
POLYSORBATES	432-436	1000 mg/kg
PROPYLENE GLYCOL ALGINATE	405	GMP
SUCROGLYCERIDES	474	2000 mg/kg
SUCROSE ESTERS OF FATTY ACIDS	473	2000 mg/kg

Food Category No. 12.5.1	Ready-to-eat soups and broths, including canned, bottled and frozen

Function: Colour
Additive	INS	Max Level	Notes
ANNATO EXTRACTS	160b	150 mg/kg
CANTHAXANTHIN	161g	30 mg/kg
CARAMEL COLOUR, CLASS IV	150d	3000 mg/kg
CAROTENOIDS	160ai	200 mg/kg
CHLOROPHYLLS, COPPER COMPLEXES	141i,ii	400 mg/kg
RIBOFLAVINES	101i	200 mg/kg
RIBOFLAVINES	101ii	GMP

Food Category No. 12.5.2	Mixes for soups and broths

Function: Colour
Additive	INS	Max Level	Notes
ANNATO EXTRACTS	160b	30 mg/kg	Note 3
CANTHAXANTHIN	161g	100 mg/kg
CARAMEL COLOUR, CLASS IV	150d	GMP
CAROTENOIDS	160ai	30 mg/kg	Note 3
CHLOROPHYLLS, COPPER COMPLEXES	141i,ii	30 mg/kg	Note 3
RIBOFLAVINES	101i,ii	30 mg/kg	Note 3

Function: Emulsifier
Additive	INS	Max Level	Notes
SORBITAN ESTERS OF FATTY ACIDS	491	250 mg/kg	Note 3

Food Category No. 12.6	Sauces and like products

Function: Bulking Agent
Additive	INS	Max Level	Notes
CARNAUBA WAX	903	GMP

Function: Colour
Additive	INS	Max Level	Notes
ALLURA RED AC	129	500 mg/kg
AZORUBINE	122	500 mg/kg
BRILLIANT BLACK PN	151	500 mg/kg
BRILLIANT BLUE FCF	133	500 mg/kg
BROWN HT	155	500 mg/kg
CANTHAXANTHIN	161g	20 mg/kg
CARAMEL COLOUR, CLASS III	150c	1500 mg/kg
CARAMEL COLOUR, CLASS IV	150d	1500 mg/kg
CARMINES	120	500 mg/kg
CAROTENOIDS	160e,f	500 mg/kg
CHLOROPHYLLS, COPPER COMPLEXES	141i,ii	GMP
CURCUMIN	100i	500 mg/kg
GRAPE SKIN EXTRACT	163ii	GMP
INDIGOTINE	132	500 mg/kg
IRON OXIDES	172i-iii	GMP
PONCEAU 4R	124	500 mg/kg
QUINOLINE YELLOW	104	500 mg/kg
RIBOFLAVINES	101i,ii	GMP
SUNSET YELLOW FCF	110	500 mg/kg
TARTRAZINE	102	500 mg/kg

Function: Emulsifier
Additive	INS	Max Level	Notes
DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL	472e	GMP
PHOSPHATES	338	5000 mg/kg	Note 30
PHOSPHATES	339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v	10000 mg/kg
POLYGLYCEROL ESTERS OF INTERESTERIFIED RICINOLEIC ACID	476	4000 mg/kg
STEAROYL-2-LACTYLATES	481i	2500 mg/kg
SUCROGLYCERIDES	474	10000 mg/kg
SUCROSE ESTERS OF FATTY ACIDS	473	10000 mg/kg

Food Category No. 12.6.1	Emulsified sauces (e.g., mayonnaise, salad dressing)

Function: Colour
Additive	INS	Max Level	Notes
ANNATO EXTRACTS	160b	20 mg/kg	Note 5
CAROTENOIDS	160ai	100 mg/kg

Function: Colour Retention Agent
Additive	INS	Max Level	Notes
EDTAs	385, 386	GMP

Function: Emulsifier
Additive	INS	Max Level	Notes
DIOCTYL SODIUM SULFOSUCCINATE	480	5000 mg/kg	Note 16
POLYSORBATES	432-436	5000 mg/kg
PROPYLENE GLYCOL ALGINATE	405	10000 mg/kg
SORBITAN ESTERS OF FATTY ACIDS	491-495	5000 mg/kg

Food Category No. 12.6.2	Non-emulsified sauces (e.g., ketchup, cheese sauce, cream sauce, brown gravy)

Function: Colour
Additive	INS	Max Level	Notes
AMARANTH	123	300 mg/kg
ANNATO EXTRACTS	160b	400 mg/kg
CAROTENOIDS	160ai	GMP
ERYTHROSINE	127	300 mg/kg
FAST GREEN FCF	143	100 mg/kg

Function: Emulsifier
Additive	INS	Max Level	Notes
POLYSORBATES	433	50 mg/kg
POLYSORBATES	434, 435, 436	4600 mg/kg
PROPYLENE GLYCOL ALGINATE	405	8000 mg/kg

Food Category No. 12.6.3	Mixes for sauces and gravies

Function: Colour
Additive	INS	Max Level	Notes
ANNATO EXTRACTS	160b	20 mg/kg	Note 5
CAROTENOIDS	160ai	GMP

Function: Emulsifier
Additive	INS	Max Level	Notes
POLYSORBATES	432-436	5000 mg/kg
PROPYLENE GLYCOL ALGINATE	405	8000 mg/kg
SORBITAN ESTERS OF FATTY ACIDS	491-495	5000 mg/kg

Food Category No. 12.7	Salads (e.g., macaroni salad, potato salad) & sandwich spreads (excluding cocoa- & nut-based spreads)

Function: Colour
Additive	INS	Max Level	Notes
CARAMEL COLOUR, CLASS III	150c	GMP
CARAMEL COLOUR, CLASS IV	150d	GMP
CAROTENOIDS	160ai	GMP
CHLOROPHYLLS, COPPER COMPLEXES	141i,ii	GMP
GRAPE SKIN EXTRACT	163ii	GMP
IRON OXIDES	172i-iii	GMP
RIBOFLAVINES	101i,ii	GMP

Function: Emulsifier
Additive	INS	Max Level	Notes
DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL	472e	GMP
POLYGLYCEROL ESTERS OF INTERESTERIFIED RICINOLEIC ACID	476	4000 mg/kg
POLYSORBATES	435	2000 mg/kg

Food Category No. 12.8	Yeast

Function: Emulsifier
Additive	INS	Max Level	Notes
SORBITAN ESTERS OF FATTY ACIDS	491	15000 mg/kg	Note 37
SORBITAN ESTERS OF FATTY ACIDS	492-495	GMP

Food Category No. 12.9	Protein products

Function: Colour
Additive	INS	Max Level	Notes
ALLURA RED AC	129	100 mg/kg
ANNATO EXTRACTS	160b	GMP
AZORUBINE	122	100 mg/kg
BRILLIANT BLACK PN	151	100 mg/kg
BRILLIANT BLUE FCF	133	100 mg/kg
BROWN HT	155	100 mg/kg
CARAMEL COLOUR, CLASS III	150c	GMP
CARAMEL COLOUR, CLASS IV	150d	GMP
CARMINES	120	100 mg/kg
CAROTENOIDS	160ai	GMP
CAROTENOIDS	160e,f	100 mg/kg
CHLOROPHYLLS, COPPER COMPLEXES	141i,ii	GMP
CURCUMIN	100i	100 mg/kg
ERYTHROSINE	127	100 mg/kg
GRAPE SKIN EXTRACT	163ii	GMP
INDIGOTINE	132	100 mg/kg
IRON OXIDES	172i-iii	GMP
PONCEAU 4R	124	100 mg/kg
QUINOLINE YELLOW	104	100 mg/kg
RIBOFLAVINES	101i,ii	GMP
SUNSET YELLOW FCF	110	100 mg/kg
TARTRAZINE	102	100 mg/kg

Function: Emulsifier
Additive	INS	Max Level	Notes
DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL	472e	GMP
PHOSPHATES	339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v	20000 mg/kg	Note 30

Food Category No. 13.0	Foodstuffs intended for particular nutritional use

Function: Colour
Additive	INS	Max Level	Notes
CARAMEL COLOUR, CLASS III	150c	GMP
CARAMEL COLOUR, CLASS IV	150d	GMP
CAROTENOIDS	160ai	GMP
CHLOROPHYLLS, COPPER COMPLEXES	141i,ii	GMP
IRON OXIDES	172i-iii	GMP
RIBOFLAVINES	101i,ii	GMP

Function: Emulsifier
Additive	INS	Max Level	Notes
PHOSPHATES	339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v	5000 mg/kg	Note 30

Food Category No. 13.1	Infant formulae and follow-on formulae

Function: Colour
Additive	INS	Max Level	Notes
ALLURA RED AC	129	50 mg/kg
AZORUBINE	122	50 mg/kg
BRILLIANT BLACK PN	151	50 mg/kg
BRILLIANT BLUE FCF	133	50 mg/kg
BROWN HT	155	50 mg/kg
CAROTENOIDS	160e,f	50 mg/kg
CURCUMIN	100i	50 mg/kg
INDIGOTINE	132	50 mg/kg
PONCEAU 4R	124	50 mg/kg
QUINOLINE YELLOW	104	50 mg/kg
SUNSET YELLOW FCF	110	50 mg/kg
TARTRAZINE	102	50 mg/kg

Function: Colour Retention Agent
Additive	INS	Max Level	Notes
FERROUS GLUCONATE	579	GMP

Function: Emulsifier
Additive	INS	Max Level	Notes
POLYSORBATES	435	360 mg/d

Food Category No. 13.2	Foods for young children (weaning foods)

Function: Colour
Additive	INS	Max Level	Notes
ALLURA RED AC	129	50 mg/kg
AZORUBINE	122	50 mg/kg
BRILLIANT BLACK PN	151	50 mg/kg
BRILLIANT BLUE FCF	133	50 mg/kg
BROWN HT	155	50 mg/kg
CAROTENOIDS	160e,f	50 mg/kg
CURCUMIN	100i	50 mg/kg
INDIGOTINE	132	50 mg/kg
PONCEAU 4R	124	50 mg/kg
QUINOLINE YELLOW	104	50 mg/kg
SUNSET YELLOW FCF	110	50 mg/kg
TARTRAZINE	102	50 mg/kg

Function: Colour Retention Agent
Additive	INS	Max Level	Notes
FERROUS GLUCONATE	579	GMP

Function: Emulsifier
Additive	INS	Max Level	Notes
POLYSORBATES	435	360 mg/d

Food Category No. 13.3	Dietetic foods intended for special medical purposes

Function: Colour
Additive	INS	Max Level	Notes
ALLURA RED AC	129	50 mg/kg
AZORUBINE	122	50 mg/kg
BRILLIANT BLACK PN	151	50 mg/kg
BRILLIANT BLUE FCF	133	50 mg/kg
BROWN HT	155	50 mg/kg
CARMINES	120	50 mg/kg
CAROTENOIDS	160e,f	50 mg/kg
CURCUMIN	100i	50 mg/kg
GRAPE SKIN EXTRACT	163ii	GMP
INDIGOTINE	132	50 mg/kg
PONCEAU 4R	124	50 mg/kg
QUINOLINE YELLOW	104	50 mg/kg
SUNSET YELLOW FCF	110	50 mg/kg
TARTRAZINE	102	50 mg/kg

Function: Colour Retention Agent
Additive	INS	Max Level	Notes
FERROUS GLUCONATE	579	GMP

Function: Emulsifier
Additive	INS	Max Level	Notes
DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL	472e	GMP
POLYGLYCEROL ESTERS OF FATTY ACIDS	475	5000 mg/kg
POLYSORBATES	432-436	1000 mg/kg
POLYVINYLPYRROLIDONE	1201	GMP
PROPYLENE GLYCOL ALGINATE	405	1200 mg/kg
PROPYLENE GLYCOL ESTERS OF FATTY ACIDS	477	1000 mg/kg
SORBITAN ESTERS OF FATTY ACIDS	491-495	5000 mg/kg
STEAROYL-2-LACTYLATES	481i, 482i	2000 mg/kg
SUCROGLYCERIDES	474	5000 mg/kg
SUCROSE ESTERS OF FATTY ACIDS	473	5000 mg/kg

Food Category No. 13.4	Dietetic formulae for slimming purposes and weight reduction

Function: Colour
Additive	INS	Max Level	Notes
ALLURA RED AC	129	50 mg/kg
AZORUBINE	122	50 mg/kg
BRILLIANT BLACK PN	151	50 mg/kg
BRILLIANT BLUE FCF	133	50 mg/kg
BROWN HT	155	50 mg/kg
CARMINES	120	50 mg/kg
CAROTENOIDS	160e,f	50 mg/kg
CURCUMIN	100i	50 mg/kg
GRAPE SKIN EXTRACT	163ii	GMP
INDIGOTINE	132	50 mg/kg
PONCEAU 4R	124	50 mg/kg
QUINOLINE YELLOW	104	50 mg/kg
SUNSET YELLOW FCF	110	50 mg/kg
TARTRAZINE	102	50 mg/kg

Function: Emulsifier
Additive	INS	Max Level	Notes
DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL	472e	GMP
POLYGLYCEROL ESTERS OF FATTY ACIDS	475	5000 mg/kg
POLYSORBATES	432-436	1000 mg/kg
PROPYLENE GLYCOL ALGINATE	405	1200 mg/kg
PROPYLENE GLYCOL ESTERS OF FATTY ACIDS	477	1000 mg/kg
SORBITAN ESTERS OF FATTY ACIDS	491-495	5000 mg/kg
STEAROYL-2-LACTYLATES	481i, 482i	2000 mg/kg
SUCROGLYCERIDES	474	5000 mg/kg
SUCROSE ESTERS OF FATTY ACIDS	473	5000 mg/kg

Food Category No. 13.5	Dietetic foods other than 13.1-13.4

Function: Colour
Additive	INS	Max Level	Notes
ALLURA RED AC	129	300 mg/kg
AZORUBINE	122	300 mg/kg
BRILLIANT BLACK PN	151	300 mg/kg
BRILLIANT BLUE FCF	133	300 mg/kg
BROWN HT	155	300 mg/kg
CAROTENOIDS	160e,f	300 mg/kg
CURCUMIN	100i	300 mg/kg
GRAPE SKIN EXTRACT	163ii	GMP
INDIGOTINE	132	300 mg/kg
PONCEAU 4R	124	300 mg/kg
QUINOLINE YELLOW	104	300 mg/kg
SUNSET YELLOW FCF	110	300 mg/kg
TARTRAZINE	102	300 mg/kg

Function: Emulsifier
Additive	INS	Max Level	Notes
DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL	472e	GMP
POLYSORBATES	435	360 mg/d
POLYVINYLPYRROLIDONE	1201	GMP

Food Category No. 13.6	Food supplements

Function: Bulking Agent
Additive	INS	Max Level	Notes
SACCHARIN	954	GMP

Function: Colour
Additive	INS	Max Level	Notes
ALLURA RED AC	129	300 mg/kg
AZORUBINE	122	300 mg/kg
BRILLIANT BLACK PN	151	300 mg/kg
BRILLIANT BLUE FCF	133	300 mg/kg
BROWN HT	155	300 mg/kg
CARMINES	120	300 mg/kg
CAROTENOIDS	160e,f	300 mg/kg
CURCUMIN	100i	300 mg/kg
GRAPE SKIN EXTRACT	163ii	GMP
INDIGOTINE	132	300 mg/kg
PONCEAU 4R	124	300 mg/kg
QUINOLINE YELLOW	104	300 mg/kg
SUNSET YELLOW FCF	110	300 mg/kg
TARTRAZINE	102	300 mg/kg

Function: Emulsifier
Additive	INS	Max Level	Notes
DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL	472e	GMP
PHOSPHATES	343iii	GMP
POLYETHYLENE GLYCOL	1521	GMP
POLYGLYCEROL ESTERS OF FATTY ACIDS	475	GMP
POLYSORBATES	433	475mg/dose
POLYSORBATES	435	360 mg/d
POLYVINYLPYRROLIDONE	1201	GMP
SUCROSE ESTERS OF FATTY ACIDS	473	GMP

Food Category No. 14.1	Non-alcoholic (“soft”) beverages

Function: Emulsifier
Additive	INS	Max Level	Notes
POLYGLYCEROL ESTERS OF FATTY ACIDS	475	500 mg/kg

Food Category No. 14.1.1.2	Table waters and soda waters

Function: Emulsifier
Additive	INS	Max Level	Notes
PHOSPHATES	339i-iii 340i-iii 341i-iii 450i-viii; 451i,ii; 452i-v	500 mg/kg	Note 30

Food Category No. 14.1.2.1	Canned or bottled (pasteurized) fruit juice

Function: Bulking Agent
Additive	INS	Max Level	Notes
CARNAUBA WAX	903	GMP

Function: Colour
Additive	INS	Max Level	Notes
ANNATO EXTRACTS	160b	GMP
AZORUBINE	122	GMP
CANTHAXANTHIN	161g	5 mg/kg
CARMINES	120	GMP
CAROTENOIDS	160ai,e,f	GMP
CHLOROPHYLLS, COPPER COMPLEXES	141i,ii	GMP
CURCUMIN	100i	GMP
PONCEAU 4R	124	GMP
RIBOFLAVINES	101i,ii	GMP
SUNSET YELLOW FCF	110	GMP
TARTRAZINE	102	GMP

Food Category No. 14.1.2.2	Canned or bottled (pasteurized) vegetable juice

Function: Emulsifier
Additive	INS	Max Level	Notes
DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL	472e	GMP

Food Category No. 14.1.2.3	Concentrates (liquid or solid) for fruit juice

Function: Colour
Additive	INS	Max Level	Notes
ALLURA RED AC	129	300 mg/kg
AMARANTH	123	300 mg/kg
BRILLIANT BLUE FCF	133	100 mg/kg
CARAMEL COLOUR, CLASS III	150c	GMP
CARAMEL COLOUR, CLASS IV	150d	GMP
CAROTENOIDS	160e,f	35 mg/kg	Note 9
ERYTHROSINE	127	300 mg/kg
FAST GREEN FCF	143	100 mg/kg
INDIGOTINE	132	300 mg/kg
SUNSET YELLOW FCF	110	300 mg/kg
TARTRAZINE	102	300 mg/kg

Function: Colour Retention Agent
Additive	INS	Max Level	Notes
STANNOUS CHLORIDE	512	8 mg/kg	Note 3

Food Category No. 14.1.2.4	Concentrates (liquid or solid) for vegetable juice

Function: Emulsifier
Additive	INS	Max Level	Notes
DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL	472e	GMP

Food Category No. 14.1.3	Fruit and vegetable nectars

Function: Colour
Additive	INS	Max Level	Notes
CHLOROPHYLLS, COPPER COMPLEXES	141i,ii	GMP

Food Category No. 14.1.3.1	Canned or bottled (pasteurized) fruit nectar

Function: Colour
Additive	INS	Max Level	Notes
ANNATO EXTRACTS	160b	GMP
CANTHAXANTHIN	161g	GMP
CARMINES	120	GMP
CURCUMIN	100i	GMP
RIBOFLAVINES	101i	GMP

Food Category No. 14.1.3.2	Canned or bottled (pasteurized) vegetable nectar

Function: Colour
Additive	INS	Max Level	Notes
CARAMEL COLOUR, CLASS III	150c	GMP
CARAMEL COLOUR, CLASS IV	150d	GMP
CAROTENOIDS	160ai	GMP
GRAPE SKIN EXTRACT	163ii	GMP
IRON OXIDES	172i-iii	GMP
RIBOFLAVINES	101i,ii	GMP

Food Category No. 14.1.3.4	Concentrates (liquid or solid) for vegetable nectar

Function: Colour
Additive	INS	Max Level	Notes
CARAMEL COLOUR, CLASS III	150c	GMP
CARAMEL COLOUR, CLASS IV	150d	GMP
CAROTENOIDS	160ai	GMP
GRAPE SKIN EXTRACT	163ii	GMP
IRON OXIDES	172i-iii	GMP
RIBOFLAVINES	101i,ii	GMP

Food Category No. 14.1.4	Water-based flavoured drinks, including “sport” or “electrolyte” drinks

Function: Bulking Agent
Additive	INS	Max Level	Notes
CARNAUBA WAX	903	100 mg/kg

Function: Colour
Additive	INS	Max Level	Notes
ANNATO EXTRACTS	160b	50 mg/kg
AZORUBINE	122	100 mg/kg
BRILLIANT BLACK PN	151	100 mg/kg
BRILLIANT BLUE FCF	133	100 mg/kg
BROWN HT	155	100 mg/kg
CARAMEL COLOUR, CLASS III	150c	GMP
CARAMEL COLOUR, CLASS IV	150d	GMP
CARMINES	120	1000 mg/kg
CAROTENOIDS	160ai,e,f	100 mg/kg
CHLOROPHYLLS, COPPER COMPLEXES	141i,ii	300 mg/kg
CURCUMIN	100i	100 mg/kg
FAST GREEN FCF	143	100 mg/kg
GRAPE SKIN EXTRACT	163ii	GMP
IRON OXIDES	172i-iii	GMP
QUINOLINE YELLOW	104	100 mg/kg
RIBOFLAVINES	101i,ii	50 mg/kg

Function: Colour Retention Agent
Additive	INS	Max Level	Notes
EDTAs	385	50 mg/kg
STANNOUS CHLORIDE	512	80 mg/kg

Function: Emulsifier
Additive	INS	Max Level	Notes
DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL	472e	1000 mg/kg
DIOCTYL SODIUM SULFOSUCCINATE	480	10 mg/kg
GLYCEROL ESTER OF WOOD ROSIN	445	150 mg/kg
PHOSPHATES	339i-iii 340i-iii 341i-iii 450i,iii,v; 451i,ii; 452ii,iv	2000 mg/kg	Note 30
PHOSPHATES	343ii	500 mg/kg
PHOSPHATES	452i	3000 mg/kg
POLYGLYCEROL ESTERS OF INTERESTERIFIED RICINOLEIC ACID	476	300 mg/kg
POLYOXYETHYLENE STEARATES	430, 431	500 mg/kg
POLYVINYLPYRROLIDONE	1201	500 mg/kg
PROPYLENE GLYCOL ALGINATE	405	500 mg/kg
PROPYLENE GLYCOL ESTERS OF FATTY ACIDS	477	150 mg/kg
SORBITAN ESTERS OF FATTY ACIDS	491-495	500 mg/kg
STEAROYL-2-LACTYLATES	481i, 482i	2000 mg/kg
STEARYL CITRATE	484	500 mg/kg
SUCROSE ACETATE ISOBUTYRATE	444	500 mg/kg

Food Category No. 14.1.4.1	Carbonated water-based flavoured drinks

Function: Bulking Agent
Additive	INS	Max Level	Notes
GLYCEROL ESTER OF WOOD ROSIN	445	100 mg/kg

Function: Colour
Additive	INS	Max Level	Notes
ALLURA RED AC	129	300 mg/kg
AMARANTH	123	100 mg/kg
CANTHAXANTHIN	161g	GMP
ERYTHROSINE	127	100 mg/kg
INDIGOTINE	132	100 mg/kg
PONCEAU 4R	124	100 mg/kg
SUNSET YELLOW FCF	110	250 mg/kg
TARTRAZINE	102	300 mg/kg

Function: Emulsifier
Additive	INS	Max Level	Notes
POLYSORBATES	432	100 mg/kg
POLYSORBATES	433-436	500 mg/kg
SUCROGLYCERIDES	474	5000 mg/kg
SUCROSE ESTERS OF FATTY ACIDS	473	1000 mg/kg

Food Category No. 14.1.4.2	Non-carbonated water-based flavoured drinks, including punches and ades

Function: Bulking Agent
Additive	INS	Max Level	Notes
GLYCEROL ESTER OF WOOD ROSIN	445	100 mg/kg

Function: Colour
Additive	INS	Max Level	Notes
ALLURA RED AC	129	300 mg/kg
AMARANTH	123	100 mg/kg
CANTHAXANTHIN	161g	GMP
ERYTHROSINE	127	100 mg/kg
INDIGOTINE	132	100 mg/kg
PONCEAU 4R	124	100 mg/kg
SUNSET YELLOW FCF	110	250 mg/kg
TARTRAZINE	102	300 mg/kg

Function: Emulsifier
Additive	INS	Max Level	Notes
PHOSPHATES	450ii,iv,vi-viii; 452iii,v	500 mg/kg	Note 30
POLYSORBATES	432	100 mg/kg
POLYSORBATES	433-436	500 mg/kg
SUCROGLYCERIDES	474	5000 mg/kg
SUCROSE ESTERS OF FATTY ACIDS	473	5000 mg/kg

Food Category No. 14.1.4.3	Concentrates (liquid or solid) for water-based flavoured drinks

Function: Colour
Additive	INS	Max Level	Notes
ALLURA RED AC	129	1572 mg/kg
AMARANTH	123	100 mg/kg	Note 3
CANTHAXANTHIN	161g	100 mg/kg
ERYTHROSINE	127	100 mg/kg	Note 3
INDIGOTINE	132	100 mg/kg	Note 3
PONCEAU 4R	124	100 mg/kg	Note 3
SUNSET YELLOW FCF	110	100 mg/kg	Note 3
SUNSET YELLOW FCF	110	391 mg/kg
TARTRAZINE	102	195 mg/kg

Function: Emulsifier
Additive	INS	Max Level	Notes
POLYSORBATES	432	100 mg/kg	Note 3
POLYSORBATES	433, 434, 436	500 mg/kg	Note 3
POLYSORBATES	435	45000 mg/kg
SUCROGLYCERIDES	474	200 mg/kg
SUCROSE ESTERS OF FATTY ACIDS	473	10000 mg/kg

Food Category No. 14.1.5	Coffee, coffee substitutes, tea, herbal infusions & other hot cereal beverages, excluding cocoa

Function: Emulsifier
Additive	INS	Max Level	Notes
DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL	472e	GMP
PHOSPHATES	339i-iii 340i-iii 341i-iii 450i-viii; 451i,ii; 452i-v	2000 mg/kg	Note 30
SORBITAN ESTERS OF FATTY ACIDS	491-495	500 mg/kg
STEAROYL-2-LACTYLATES	481i, 482i	2000 mg/kg	Note 4
SUCROGLYCERIDES	474	1000 mg/kg
SUCROSE ESTERS OF FATTY ACIDS	473	1000 mg/kg

Food Category No. 14.2	Alcoholic beverages, including alcohol-free and low-alcohol counterparts

Function: Emulsifier
Additive	INS	Max Level	Notes
PROPYLENE GLYCOL	1520	50000 mg/kg
SUCROGLYCERIDES	474	5000 mg/kg
SUCROSE ESTERS OF FATTY ACIDS	473	5000 mg/kg

Food Category No. 14.2.1	Beer and malt beverages

Function: Colour
Additive	INS	Max Level	Notes
ALLURA RED AC	129	GMP
BRILLIANT BLUE FCF	133	GMP
CARAMEL COLOUR, CLASS III	150c	GMP
CARAMEL COLOUR, CLASS IV	150d	GMP
GRAPE SKIN EXTRACT	163ii	GMP
TARTRAZINE	102	GMP

Function: Emulsifier
Additive	INS	Max Level	Notes
PHOSPHATES	339i-iii 340i-iii 341i-iii 450i-viii; 451i,ii; 452i-v	1000 mg/kg	Note 30
POLYGLYCEROL ESTERS OF FATTY ACIDS	475	500 mg/kg
PROPYLENE GLYCOL ALGINATE	405	100 mg/kg

Food Category No. 14.2.2	Cider and perry

Function: Colour
Additive	INS	Max Level	Notes
ALLURA RED AC	129	200 mg/kg
AZORUBINE	122	200 mg/kg
BRILLIANT BLACK PN	151	200 mg/kg
BRILLIANT BLUE FCF	133	200 mg/kg
BROWN HT	155	200 mg/kg
CARAMEL COLOUR, CLASS III	150c	GMP
CARAMEL COLOUR, CLASS IV	150d	GMP
CARMINES	120	200 mg/kg
CAROTENOIDS	160ai	GMP
CAROTENOIDS	160e,f	200 mg/kg
CHLOROPHYLLS, COPPER COMPLEXES	141i,ii	GMP
CURCUMIN	100i	200 mg/kg
GRAPE SKIN EXTRACT	163ii	GMP
INDIGOTINE	132	200 mg/kg
IRON OXIDES	172i-iii	GMP
PONCEAU 4R	124	200 mg/kg
QUINOLINE YELLOW	104	200 mg/kg
RIBOFLAVINES	101i,ii	GMP
SUNSET YELLOW FCF	110	200 mg/kg
TARTRAZINE	102	200 mg/kg

Function: Emulsifier
Additive	INS	Max Level	Notes
DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL	472e	GMP
PHOSPHATES	339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v	2000 mg/kg	Note 30
POLYGLYCEROL ESTERS OF FATTY ACIDS	475	500 mg/kg

Food Category No. 14.2.3	Wines

Function: Colour
Additive	INS	Max Level	Notes
CARAMEL COLOUR, CLASS III	150c	GMP
CARAMEL COLOUR, CLASS IV	150d	GMP

Function: Emulsifier
Additive	INS	Max Level	Notes
PHOSPHATES	339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v	1000 mg/kg	Note 30
POLYGLYCEROL ESTERS OF FATTY ACIDS	475	500 mg/kg
POLYOXYETHYLENE STEARATES	431	GMP

Food Category No. 14.2.3.1	Still wine

Function: Emulsifier
Additive	INS	Max Level	Notes
SORBITAN ESTERS OF FATTY ACIDS	491	GMP

Food Category No. 14.2.3.2	Sparkling and semi-sparkling wines

Function: Colour
Additive	INS	Max Level	Notes
CAROTENOIDS	160ai	GMP
CHLOROPHYLLS, COPPER COMPLEXES	141i,ii	GMP
GRAPE SKIN EXTRACT	163ii	GMP
IRON OXIDES	172i-iii	GMP
RIBOFLAVINES	101i,ii	GMP

Food Category No. 14.2.3.3	Fortified wine and liquor wine

Function: Colour
Additive	INS	Max Level	Notes
ANNATO EXTRACTS	160b	GMP
CANTHAXANTHIN	161g	GMP
CARMINES	120	GMP
CHLOROPHYLLS, COPPER COMPLEXES	141i,ii	GMP
CURCUMIN	100i	GMP
RIBOFLAVINES	101i	GMP

Food Category No. 14.2.3.4	Aromatized wine

Function: Colour
Additive	INS	Max Level	Notes
ALLURA RED AC	129	200 mg/kg
AMARANTH	123	100 mg/kg
ANNATO EXTRACTS	160b	GMP
AZORUBINE	122	200 mg/kg
BRILLIANT BLACK PN	151	200 mg/kg
BRILLIANT BLUE FCF	133	200 mg/kg
BROWN HT	155	200 mg/kg
CANTHAXANTHIN	161g	GMP
CARMINES	120	200 mg/kg
CAROTENOIDS	160ai	GMP
CAROTENOIDS	160e,f	200 mg/kg
CHLOROPHYLLS, COPPER COMPLEXES	141i,ii	GMP
CURCUMIN	100i	200 mg/kg
GRAPE SKIN EXTRACT	163ii	GMP
INDIGOTINE	132	200 mg/kg
IRON OXIDES	172i-iii	GMP
PONCEAU 4R	124	200 mg/kg
QUINOLINE YELLOW	104	200 mg/kg
RIBOFLAVINES	101i,ii	100 mg/kg
SUNSET YELLOW FCF	110	200 mg/kg
TARTRAZINE	102	200 mg/kg

Function: Emulsifier
Additive	INS	Max Level	Notes
DIACETYLTARTARIC AND FATTY ACID	472e	GMP
ESTERS OF GLYCEROL

Food Category No. 14.2.4	Fruit wine

Function: Colour
Additive	INS	Max Level	Notes
ALLURA RED AC	129	200 mg/kg
AMARANTH	123	30 mg/kg
AZORUBINE	122	200 mg/kg
BRILLIANT BLACK PN	151	200 mg/kg
BRILLIANT BLUE FCF	133	200 mg/kg
BROWN HT	155	200 mg/kg
CARAMEL COLOUR, CLASS III	150c	GMP
CARAMEL COLOUR, CLASS IV	150d	GMP
CARMINES	120	200 mg/kg
CAROTENOIDS	160ai	GMP
CAROTENOIDS	160e,f	200 mg/kg
CHLOROPHYLLS, COPPER COMPLEXES	141i,ii	GMP
CURCUMIN	100i	200 mg/kg
GRAPE SKIN EXTRACT	163ii	GMP
INDIGOTINE	132	200 mg/kg
IRON OXIDES	172i-iii	GMP
PONCEAU 4R	124	200 mg/kg
QUINOLINE YELLOW	104	200 mg/kg
RIBOFLAVINES	101i,ii	GMP
SUNSET YELLOW FCF	110	200 mg/kg
TARTRAZINE	102	200 mg/kg

Function: Emulsifier
Additive	INS	Max Level	Notes
DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL	472e	GMP
PHOSPHATES	339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v	1000 mg/kg	Note 30
POLYGLYCEROL ESTERS OF FATTY ACIDS	475	500 mg/kg

Food Category No. 14.2.5	Mead

Function: Emulsifier
Additive	INS	Max Level	Notes
PHOSPHATES	339i-iii 340i-iii 341i-iii 450i-viii; 451i,ii; 452i-v	1000 mg/kg	Note 30
POLYGLYCEROL ESTERS OF FATTY ACIDS	475	500 mg/kg

Food Category No. 14.2.6	Spirituous beverages

Function: Colour
Additive	INS	Max Level	Notes
ANNATO EXTRACTS	160b	10 mg/kg
AZORUBINE	122	200 mg/kg
BRILLIANT BLACK PN	151	200 mg/kg
BRILLIANT BLUE FCF	133	200 mg/kg
BROWN HT	155	200 mg/kg
CANTHAXANTHIN	161g	GMP
CARAMEL COLOUR, CLASS III	150c	GMP
CARAMEL COLOUR, CLASS IV	150d	GMP
CARMINES	120	200 mg/kg
CAROTENOIDS	160ai	GMP
CAROTENOIDS	160e,f	200 mg/kg
CHLOROPHYLLS, COPPER COMPLEXES	141i,ii	GMP
CURCUMIN	100i	200 mg/kg
GRAPE SKIN EXTRACT	163ii	GMP
IRON OXIDES	172i-iii	GMP
PONCEAU 4R	124	200 mg/kg
QUINOLINE YELLOW	104	200 mg/kg
RIBOFLAVINES	101i,ii	GMP

Function: Colour Retention Agent
Additive	INS	Max Level	Notes
EDTAs	385	25 mg/kg

Function: Emulsifier
Additive	INS	Max Level	Notes
DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL	472e	GMP
PHOSPHATES	339i-iii 340i-iii 341i-iii 450i-viii; 451i,ii; 452i-v	1000 mg/kg	Note 30
POLYGLYCEROL ESTERS OF FATTY ACIDS	475	5000 mg/kg
STEAROYL-2-LACTYLATES	481i, 482i	8000 mg/kg

Food Category No. 14.2.6.1	Spirituous beverages containing more than 15% alcohol

Function: Colour
Additive	INS	Max Level	Notes
ALLURA RED AC	129	300 mg/kg
AMARANTH	123	300 mg/kg
ERYTHROSINE	127	300 mg/kg
FAST GREEN FCF	143	100 mg/kg
INDIGOTINE	132	300 mg/kg
SUNSET YELLOW FCF	110	300 mg/kg
TARTRAZINE	102	300 mg/kg

Function: Emulsifier
Additive	INS	Max Level	Notes
POLYSORBATES	435	120 mg/kg
PROPYLENE GLYCOL ALGINATE	405	10000 mg/kg

Food Category No. 14.2.6.2	Spirituous beverages containing less than 15% alcohol

Function: Colour
Additive	INS	Max Level	Notes
ALLURA RED AC	129	200 mg/kg
AMARANTH	123	30 mg/kg
ERYTHROSINE	127	GMP
FAST GREEN FCF	143	GMP
INDIGOTINE	132	200 mg/kg
SUNSET YELLOW FCF	110	200 mg/kg
TARTRAZINE	102	200 mg/kg

Function: Colour Retention Agent
Additive	INS	Max Level	Notes
NITRATES	251, 252	100 mg/kg	Note 24

Food Category No. 14.3	Other alcoholic beverages (e.g., beer, wine or spirit coolers, etc.)

Function: Bulking Agent
Additive	INS	Max Level	Notes
GLYCEROL ESTER OF WOOD ROSIN	445	60 mg/kg

Function: Colour
Additive	INS	Max Level	Notes
ALLURA RED AC	129	200 mg/kg
AMARANTH	123	GMP	Note 4
AZORUBINE	122	200 mg/kg
BRILLIANT BLACK PN	151	200 mg/kg
BRILLIANT BLUE FCF	133	200 mg/kg
BROWN HT	155	200 mg/kg
CANTHAXANTHIN	161g	GMP
CARAMEL COLOUR, CLASS III	150c	GMP
CARAMEL COLOUR, CLASS IV	150d	240 mg/kg
CARMINES	120	GMP
CAROTENOIDS	160ai	GMP
CAROTENOIDS	160e,f	200 mg/kg
CHLOROPHYLLS, COPPER COMPLEXES	141i,ii	GMP
CURCUMIN	100i	200 mg/kg
ERYTHROSINE	127	GMP	Note 4
FAST GREEN FCF	143	GMP	Note 4
GRAPE SKIN EXTRACT	163ii	GMP	Note 4
INDIGOTINE	132	200 mg/kg
IRON OXIDES	172i-iii	GMP	Note 4
PONCEAU 4R	124	200 mg/kg
QUINOLINE YELLOW	104	200 mg/kg
RIBOFLAVINES	101i,ii	GMP
SUNSET YELLOW FCF	110	200 mg/kg
TARTRAZINE	102	200 mg/kg

Food Category No. 15.0	Ready-to-eat savouries

Function: Colour
Additive	INS	Max Level	Notes
ANNATO EXTRACTS	160b	20 mg/kg
CARAMEL COLOUR, CLASS III	150c	GMP
CARAMEL COLOUR, CLASS IV	150d	GMP
CHLOROPHYLLS, COPPER COMPLEXES	141i,ii	GMP
IRON OXIDES	172i-iii	GMP
RIBOFLAVINES	101i,ii	GMP

Function: Emulsifier
Additive	INS	Max Level	Notes
DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL	472e	GMP

Food Category No. 15.1	Snacks - potato, cereal flour or starch based (from roots & tubers, pulses & legumes)

Function: Colour
Additive	INS	Max Level	Notes
ALLURA RED AC	129	200 mg/kg
AZORUBINE	122	200 mg/kg
BRILLIANT BLACK PN	151	200 mg/kg
BRILLIANT BLUE FCF	133	200 mg/kg
BROWN HT	155	200 mg/kg
CARMINES	120	200 mg/kg
CAROTENOIDS	160ai	GMP
CAROTENOIDS	160e,f	200 mg/kg
CURCUMIN	100i	200 mg/kg
INDIGOTINE	132	200 mg/kg
PONCEAU 4R	124	200 mg/kg
QUINOLINE YELLOW	104	200 mg/kg
SUNSET YELLOW FCF	110	200 mg/kg
TARTRAZINE	102	200 mg/kg

Function: Emulsifier
Additive	INS	Max Level	Notes
PHOSPHATES	339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v	5000 mg/kg	Note 30
PROPYLENE GLYCOL ALGINATE	405	3000 mg/kg
STEAROYL-2-LACTYLATES	481i, 482i	5000 mg/kg

Food Category No. 15.2	Processed nuts, including coated nuts and nut mixtures (with, e.g., dried fruit)

Function: Colour
Additive	INS	Max Level	Notes
ALLURA RED AC	129	100 mg/kg
AZORUBINE	122	100 mg/kg
BRILLIANT BLACK PN	151	100 mg/kg
BRILLIANT BLUE FCF	133	100 mg/kg
BROWN HT	155	100 mg/kg
CARMINES	120	100 mg/kg
CAROTENOIDS	160ai	GMP
CAROTENOIDS	160e,f	100 mg/kg
CURCUMIN	100i	100 mg/kg
INDIGOTINE	132	100 mg/kg
PONCEAU 4R	124	100 mg/kg
QUINOLINE YELLOW	104	100 mg/kg
SUNSET YELLOW FCF	110	100 mg/kg
TARTRAZINE	102	100 mg/kg

Function: Emulsifier
Additive	INS	Max Level	Notes
PHOSPHATES	339i-iii; 340i-iii; 341i-iii; 450i-viii; 451i,ii; 452i-v	5000 mg/kg
PROPYLENE GLYCOL	1520	50000 mg/kg

Food Category No. 16.0	Composite foods (e.g., casseroles, mincemeat) - foods that could not be placed in categories 1-15

Function: Colour
Additive	INS	Max Level	Notes
ALLURA RED AC	129	500 mg/kg
ANNATO EXTRACTS	160b	200 mg/kg
AZORUBINE	122	500 mg/kg
BRILLIANT BLACK PN	151	500 mg/kg
BRILLIANT BLUE FCF	133	500 mg/kg
BROWN HT	155	500 mg/kg
CARAMEL COLOUR, CLASS III	150c	1000 mg/kg
CARAMEL COLOUR, CLASS IV	150d	1000 mg/kg
CARMINES	120	500 mg/kg
CAROTENOIDS	160ai	GMP
CAROTENOIDS	160e,f	500 mg/kg
CHLOROPHYLLS, COPPER COMPLEXES	141i,ii	GMP
CURCUMIN	100i	500 mg/kg
GRAPE SKIN EXTRACT	163ii	10 mg/kg
INDIGOTINE	132	500 mg/kg
IRON OXIDES	172i-iii	GMP
PONCEAU 4R	124	500 mg/kg
QUINOLINE YELLOW	104	500 mg/kg
RIBOFLAVINES	101i,ii	GMP
SUNSET YELLOW FCF	110	500 mg/kg
TARTRAZINE	102	500 mg/kg

Function: Emulsifier
Additive	INS	Max Level	Notes
PHOSPHATES	339i-iii	1000 mg/kg
PHOSPHATES	341i-iii	150 mg/kg
POLYGLYCEROL ESTERS OF FATTY ACIDS	475	GMP
POLYSORBATES	435	2000 mg/kg
STEAROYL-2-LACTYLATES	481i	2500 mg/kg
STEAROYL-2-LACTYLATES	482i	2000 mg/kg

Notas a los Cuadros 1 y 2 de aditivos cuyo uso se permite en condiciones específicas en determinadas categorías de alimentos o productos alimenticios individuales: colores, agentes de retención del color, incrementadores del volumen y emulsionantes

Nota 1:

Tratamiento superficial solamente.

Nota 2:

Para decoración, estampado, marcado o identificación del producto.

Nota 3:

Referido al producto listo para el consumo.

Nota 4:

Referido al ingrediente seco, al peso en seco o a la mezcla seca.

Nota 5:

Dosis de uso como bixina.

Nota 6:

Dosis de uso como bixina o norbixina.

Nota 7:

Transferencia de sustancias aromatizantes.

Nota 8:

Dosis de uso en piensos para pollos. Utilizado para dar color a la piel del pollo o a los huevos.

Nota 9:

Para el N° SIN: etilo-¶-8’-carotenoato solamente.

Nota 10:

En el revestimiento a base de pan rallado o de batido solamente.

Nota 11:

Dosis de uso como curcumina total.

Nota 12:

Aditivo presente en el alimento por el uso de preparados de colores.

Nota 13:

Utilizado en la grasa de cacao y nivel de uso comunicado por referencia al producto listo para el consumo.

Nota 14:

Dosis de uso basada en la cantidad de estabilizador presente en el alimento.

Nota 15:

Dosis de uso basada en la cantidad de estabilizadores y espesantes presentes en el alimento.

Nota 16:

Dosis de uso basada en la cantidad de gomas presentes en el alimento.

Nota 17:

Utilizado sólo en productos tratados térmicamente.

Nota 18:

Dosis de uso como hierro.

Nota 19:

Referido a la goma.

Nota 20:

De la leche utilizada.

Nota 21:

Dosis de uso como NaNO₃.

Nota 22:

Dosis máxima añadida 500 mg/kg.

Nota 23:

Nivel residual.

Nota 24:

Del puré utilizado.

Nota 25:

Dosis de uso como NaNO₂.

Nota 26:

Dosis máxima añadida 200 mg/kg.

Nota 27:

Dosis máxima añadida 150 mg/kg como NaNO₂.

Nota 28:

Dosis máxima añadida 125 mg/kg.

Nota 29:

Dosis de uso como calcio.

Nota 30:

Como P₂O₅.

Nota 31:

Dosis de uso cuando se emplea solo; contenido total máximo de emulsionantes 10000 mg/kg.

Nota 32:

Utilizado como dispersante en aceite de eneldo utilizado en el alimento final.

Nota 33:

Utilizado en aceites y oleoresinas para uso en productos alimenticios acabados.

Nota 34:

Dosis de uso no en alimentos acabados (p.ej. utilizado en rellenos).

Nota 35:

Como aluminio.

Nota 36:

Dosis de uso con polisorbatos 60; sólo o mezclado con polisorbato 60,65 y 80; contenido máximo 4000 mg/kg.

Nota 37:

Contenido máximo 5000 mg/kg de residuo en el pan y los productos de panadería fermentados con levadura.

Nota 1:	Tratamiento superficial solamente.
Nota 2:	Para decoración, estampado, marcado o identificación del producto.
Nota 3:	Referido al producto listo para el consumo.
Nota 4:	Referido al ingrediente seco, al peso en seco o a la mezcla seca.
Nota 5:	Dosis de uso como bixina.
Nota 6:	Dosis de uso como bixina o norbixina.
Nota 7:	Transferencia de sustancias aromatizantes.
Nota 8:	Dosis de uso en piensos para pollos. Utilizado para dar color a la piel del pollo o a los huevos.
Nota 9:	Para el N° SIN: etilo-¶-8’-carotenoato solamente.
Nota 10:	En el revestimiento a base de pan rallado o de batido solamente.
Nota 11:	Dosis de uso como curcumina total.
Nota 12:	Aditivo presente en el alimento por el uso de preparados de colores.
Nota 13:	Utilizado en la grasa de cacao y nivel de uso comunicado por referencia al producto listo para el consumo.
Nota 14:	Dosis de uso basada en la cantidad de estabilizador presente en el alimento.
Nota 15:	Dosis de uso basada en la cantidad de estabilizadores y espesantes presentes en el alimento.
Nota 16:	Dosis de uso basada en la cantidad de gomas presentes en el alimento.
Nota 17:	Utilizado sólo en productos tratados térmicamente.
Nota 18:	Dosis de uso como hierro.
Nota 19:	Referido a la goma.
Nota 20:	De la leche utilizada.
Nota 21:	Dosis de uso como NaNO₃.
Nota 22:	Dosis máxima añadida 500 mg/kg.
Nota 23:	Nivel residual.
Nota 24:	Del puré utilizado.
Nota 25:	Dosis de uso como NaNO₂.
Nota 26:	Dosis máxima añadida 200 mg/kg.
Nota 27:	Dosis máxima añadida 150 mg/kg como NaNO₂.
Nota 28:	Dosis máxima añadida 125 mg/kg.
Nota 29:	Dosis de uso como calcio.
Nota 30:	Como P₂O₅.
Nota 31:	Dosis de uso cuando se emplea solo; contenido total máximo de emulsionantes 10000 mg/kg.
Nota 32:	Utilizado como dispersante en aceite de eneldo utilizado en el alimento final.
Nota 33:	Utilizado en aceites y oleoresinas para uso en productos alimenticios acabados.
Nota 34:	Dosis de uso no en alimentos acabados (p.ej. utilizado en rellenos).
Nota 35:	Como aluminio.
Nota 36:	Dosis de uso con polisorbatos 60; sólo o mezclado con polisorbato 60,65 y 80; contenido máximo 4000 mg/kg.
Nota 37:	Contenido máximo 5000 mg/kg de residuo en el pan y los productos de panadería fermentados con levadura.