All you should know before exporting to Saudi Arabia

Contents
1 FoodLaws...................................................................................................................................................3
2 LabelingRequirements..............................................................................................................................4
2.1 GeneralRequirements........................................................................................................................4
2.2 AdditionalLabelingRequirements..................................................................................................5
2.3 RequirementsSpecifictoNutritionalLabeling..............................................................................6
3 PackagingAndContainerRequirements................................................................................................9
4 OtherRegulationsAndRequirements..................................................................................................10
4.1 ProductRegistration.........................................................................................................................10
4.2 ProductsInspection..........................................................................................................................11
4.3 ImportsofSamples...........................................................................................................................11
4.4 FoodstuffMonitoring.......................................................................................................................12
4.5 CertificationandDocumentsRequirements.................................................................................12
5 OtherSpecificStandardsAndRequirements.......................................................................................12
5.1 CertificateofIslamicSlaughter.......................................................................................................12
5.2 FrozenChickens................................................................................................................................13
5.3 AnimalFeedandHormoneFreeRequirements:..........................................................................13
5.4 HazardAnalysisandCriticalControlPoint(HACCP)...............................................................14
6 Appendix...................................................................................................................................................14
6.1 AnnexureListofMajorFoodAdditives.....................................................................................14
6.2 AnnexurePermittedsyntheticcolorsforuseinfoodstuff........................................................17
6.3 AnnexureRequirementsforSyntheticcolors............................................................................19
6.4 AnnexurePreservativesPermittedforUseinFoodProducts.................................................19
6.5 AnnexureAntioxidantsPermittedforUseinFoodstuffs.........................................................21
6.6 AnnexureEmulsifiers,StabilizersandThickenersPermittedforuseinFoodProducts....22
6.7 AnnexureProductsImportedDutyFree..................................Error!Bookmarknotdefined.
6.8 AnnexureProductsBannedfromImportation........................Error!Bookmarknotdefined.

1 FoodLaws

SaudiArabiaisthemostinfluentialmemberoftheGulfCooperationCouncil(GCC),whichincludes
fiveothercountriesintheArabianPeninsula:UnitedArabEmirates,Kuwait,Bahrain,Oman,and
Qatar.Asagroup,theGCCisstrivingtocreateacommonsetoffoodstandards,withtheSaudi
ArabianStandardsOrganization(SASO)astheleadagency.SASOistheonlySaudiorganization
responsibleforsettingnationalstandardsforcommoditiesandproducts,measurements,testing
methods,meteorologicalsymbolsandterminology,commoditydefinitions,safetymeasures,and
environmentaltesting,aswellasothersubjectsapprovedbytheorganizationsBoardofDirectors.
WhilestandardsaresetbySASO,SaudiMinistryofCommerceLaboratoriesdotestingofmost
processedandpackagedfooditemsatvariousportsofentry.TheSaudiMinistryofMunicipality
andRuralAffairsEnvironmentalControlDepartmenttestsfoodstuffsatthepointofsalefor
productsafetystandards.
AlthoughSASOhasanadvisory,ratherthanexecutiverole,itcoordinatesitsactivitiesamong
differentexecutingagenciesintheKingdomtocontrolproductqualityandstandards.SASOhas
issuedabout600productionandtestingstandardsonfoodsinceitsestablishmentin1972andis
presentlyworkingonnewstandards.SaudistandardsarebasedmainlyonCODEXAlimentarius
regulationsandtosomeextentonEuropeanandU.S.standardsbutmodifiedtoreflectlocal
conditions.
TheKingdomisthelargestandfastestgrowingmarketforhighvaluefoodstuffsinthegulfregion.
Withtheexceptionofverylimitednontariffbarriers,foodstuffsareimportedfreely.Themain
regulatorybarriersthatU.S.foodstuffexportersencounterare:BIOTECHlabeling,shortershelflife
requirementscomparedtoU.S.standards,strictproductionandexpirationdatesregulations,Arabic
labelingandHalalSlaughtering(animalslaughteringrequirementsaccordingtoIslamicLaw).See
Appendix3formajortradebarriers.

2 LabelingRequirements

2.1 GeneralRequirements

PrepackagedfoodproductlabelsshouldbeinArabicorincludeanArabiclanguagetranslationof
thelabel.Labelsmustcontainataminimum:theproductname;packersname;countryoforigin
ormanufacture;listingofingredients;instructions,whereapplicable,fortheenduseofthe
product;theshelflifeoftheproduct.
Thelabelingrequirementsareasfollows:
LabelsofprepackagedfoodstuffsandtheattachedlabelingshallbeinArabiclanguage.
WhenonelanguageormoreisusedinadditiontoArabiclanguage,allinformationinthe
otherlanguagesshallbethesameastheinformationwrittenintheArabiclanguage.
Incaseoffoodproductscontaininganimalfats,meatandmeatderivatives,excretionsand
theirproductssuchasgelatinandrennet,thekindofanimalfromwhichtheyaretakenshall
bedeclaredtakingintoconsiderationtodeclareonthelabelthattheyarelegallypermitted.
Incaseofprepackagedfoodstuffspreparedforfeedinganimals,thestatementUnfitfor
humanconsumptionorSpecialforanimalFeedingonlyshallbeclearlyandprominently
declaredonthelabel.
Nameoffoodstuff:Specific,notgeneric,nameoftheprepackagedfood.Namesand
phrasesprovocativetoIslamicreligiousfeelingssuchasmadeofporkfleshorits
derivatives,Alcoholicbeverages,oranydoctrinallyforbiddensymbolsandmarksin
IslamiccountriessuchasthesignoftheCross,etc.shouldnotbeused.
ListofIngredients:Completelistofingredientsindescendingorderofproportion,
includingadditivespermittedforuseaccordingtoSaudiorInternationalStandardsand
Legislationsuchaspreservative,coloringmatters,etc.
Netcontentsinmetricunits(volumeincaseofliquids).
Nameandaddressofthemanufacturer,packer,distributor,importer,exporteror vendor.
SpecialStorage,transportationandpreparationinstructions,ifany.
Additives
CountryofOrigin
Shelflife:Shelflifecanonlybeshownbyclearandunambiguousproductionand
expirationdates.Theuseofanyofthefollowingstatementsforexpressingexpiration
dateispermissible.
TheExpirationDate(DD/MM/YY)
Useby................(Date)
fitfor..................fromthedateofproduction;
Usebefore..........(Date);
Sellby................(Date).
Itisunderstoodthatthedateofproductionisthefirstdayofthemonthshownandtheexpiration
datethelastdayofthemonthshown,e.g.,aoneyearshelfwouldbeshownasJan.99Dec.99.
Overprints,erasableprintingorstampingofanyoftheforegoingshelflifeinformationare
notpermitted.However,onlyonestickerprovidingallinformationinArabicas
providedintheoriginallabelisallowedonapackagedproductprovidedthatthesticker
doesnotcoverand/orconcealthedetailsontheoriginallabel.Packagingmaterialsand
methodsshouldbesuitabletothepackagedmaterialtoavoidreactionwiththecontents.
ProductswithNoSpecificExpirationDate:Productswithnospecifiedshelflifesuchassalt,
spices,milledrice,etc.onlythedateofproductionorprocessingwouldbeshownas:
dd/mm/yy.
2.2 AdditionalLabelingRequirements

In addition to the requirements above, the following labeling information must be declared for
food additives and antioxidants used in foodstuffs:
For coloring matters, their mixtures, preparations and diluents used in foodstuffs, the
following additional information must be declared:
1. Common name
2. Color index number
3. Name of solvent or diluent
4. Production and expiration dates in a non-coded manner (day-month-year)
5. Dye purity
6. The statement Free from alcohol
7. The statement Color matter for use in foodstuffs.

For Flavors permitted for use in Foodstuffs common name and code number (if found)
must be declared on food products containers contained flavors.

For preservatives permitted for use in food products, common name or EEC number and
a statement Preservative for Use in Food Products in case of preservatives containers.

For emulsifiers, stabilizers and thickeners permitted for use in foodstuffs, the following
additional information must be declared:

1. Common name or EEC no.

2. In case of gelatin, lecithin and mono and diglycerides the source shall be mentioned.

For Sweeteners Permitted for Use in Food Products:

1. The name of sweeteners or INS numbers
2. Food products formulated specifically for use by diabetics or for other special
nutritional uses shall contain the statement Food for special dietary use or food for
diabetic.
3. The amount of sweeteners matter, mg/liter or kg in case of using combination of
sweeteners, the amount of each in combination shall be declared.

The following warning must be declared:
4. In case of aspartame, Not to be used by persons who have phenyl ketonuria.
5. In case of saccharine, Use of this product may be hazardous to your health because it
contains saccharin which has been determine to cause cancer in laboratory animals.
In the case of sugar alcohol "Excess of consumed quantity may cause diarrhea.

The following additional labeling information must be declared for antioxidants
permitted for use in foodstuffs:
1. Common name or EEC number
2. A statement Antioxidants permitted for use in foodstuffs in case of antioxidant
containers.
2.3 RequirementsSpecifictoNutritionalLabeling

Inadditiontothegenerallabelingrequirements,furtherinformationmustbedeclaredfor
prepackagedfoodsforspecialdietaryuse.Followingissomeofthelabelinginformationtobe
stated.
1.Nameoftheproductfollowedbythecharacterizingessentialfeaturesindicatingthatitis
afoodforspecialdietaryuse.
2.Theamountofenergyexpressedinkilojoulesandkilocaloriesper100gramsor100mlof
thefoodproductandwhereappropriateperthespecifiedquantityoffoodassuggestedfor
consumption.
3.Itscontentofprotein,carbohydrates,fat,dietary,fiberandeachvitaminandmineralper
100gramsor100mlofthefood(assold)productandwhereappropriateperspecifiedquantityof
foodassuggestedforconsumption.

4.Thetotalquantityofthespecificnutrientswhichprovidethecharacterizingessential
featuresper100gramsor100mlofthefoodproductandwhereappropriateperspecifiedquantity
offoodassuggestedforconsumption.
5.Thespecialcasesinwhichthefoodisusedandthesuitableamountpermissiblefordaily
consumption.
6.Storageconditionsbeforeandafteropeningofthepackage.
7.Theproceduresofpreparationanduse,andinthecaseofbabyandinfantfoodsthe
proceduresshallbeindicatedaccordingtotheageofchild.
8.Thefollowingcautionarystatementshallbedeclared:TobeUsedUnderMedical
Supervision,whereverapplicabletocertainfood.
9.Theamountofaddedsweetenersaccompaniedbythefollowingcautionarystatements:
a)Inthecaseofaspartame:Nottobeusedbypersonswhohavephenylketonuria,
Themaximumintakeshallnotexceed40mg/kgofbodyweight.
b)Inthecaseofsaccharin:Useofthisproductmaybehazardoustoyourhealth,
becauseitcontainssaccharinwhichhasbeendeterminedtocausecancertolaboratory
animals.
c)Inthecaseofmanitol:Excessofconsumedquantityofmanitolover20gperday
maycausediarrhea.
d)Inthecaseofsorbitolorxylitol:Excessofconsumedquantityofsorbitolorxylitol
over40gperdaymaycausediarrhea.
10.Nottobedescribedormarkedinsuchamannerthatmisleadstheconsumer.

PackagingandContainer
Requirements

3 PackagingAndContainerRequirements
Someofthemainrequirementsarelistedbelow:
Allpackagingmaterialsusedinfabricating,forming,ortreatingpackagesshallbeoffood
gradeforcontactwithfoodsandincompliancewithrelevantSaudistandards.
Theyshallbecleanandinaconditionthatdoesnotallowanycontaminationprobabilitiesof
thecontainedmaterial.
Theyshallmaintainthepropertiesofthepackagedmaterialandprotectitfromgaining
undesirableodors,flavorsandtastes.
Theyshallofferprotectiontotheproductagainstcontaminationwithmicroorganisms,
insect,rodents,anddirtinthecasesofproductsthatrequiresit.
Theyshallbeimpermeabletomoistureinthecasesoffoodproductsthatrequireit.
Theyshalloffernecessaryprotectionagainstenvironmentalconditionsandmechanical
hazardssuchasimpacts,vibration,staticstresses,andtheyshallbeinanintactappearance
duringhandling.
Theyshallnotaffectthecontainerasaresultofmigrationofsomeoftheirconstituentsthat
mayreactorbemixedwiththefoodmaterials.
Itshallnotbeinapharmaceuticalshape.
Theconcentrationofavinylchloridemonomerisnottoexceed1mgperkgoftheplasticmaterial,
or0.01mgperkgofthepackagedfoodmaterialifthepackagesaremadeofpolyvinylchloride
(PVC).
Asperthestandard,thefollowinglabelinginformationshouldbewrittenonlabelsofplastic
packagesusedtopackagefoodstuffs:
1.Typeofplasticmaterial
2.Weight,capacity,number,ordimensionsbasedonthetypeofpackages
3.Statementoffoodgrade
4.Purposeandtypeofapplication
5.Directionsforusage
6.Warningsifapplicable

4 OtherRegulationsAndRequirements

4.1 ProductRegistration

Herbalpreparations,healthandsupplementaryfoodsmustberegisteredwiththeGeneral
DirectorateofMedicalandPharmaceuticalLicensesoftheSaudiMinistryofHealthinordertobe
marketedintheKingdom.Theregistrationisdonethroughalocalagentbysubmittingsample
productsandproductbrochureswhicharestudiedandtestedbytheMinistryscentrallaboratory.It
takesaboutsixmonthsfortheMinistrytoapproveandlicenseaproduct.
AnexporterneedstosubmitthefollowingdocumentsthroughitslocalagenttotheMinistryin
ordertoinitiatetheproductregistrationandlicensingprocess:
1.Tableofcontents
2.AnAuthenticatedcopyoftheagencyregistrationcertificateattheSaudiMinistryof
Commerce.
3.Whenregisteringforherbalproducts,acopyofpharmaceuticalwholesalelicenseshould
besubmittedbythelocalagent.
4.Certificate(s)issuedbythehealthauthoritiesinthecountryoforiginclearlystatingthat
thefollowingshouldbeprovided:
Thecompanyislicensedtomanufacturetheproductsinthecountryoforigin(statelicense
numberanddate).
Thecompanyispermittedtoselltheproductinthecountryoforigin(certificateoffreesale).
Thecompanyfollowsgoodmanufacturingpractice.
Coloringagents,diluentsandotherincorporatesubstancesintheproductformulaare
permittedinthecountryoforigin(ifthefreesalecertificatestatessuchinformationitwillbe
sufficient).
Packageinsertandapplicableinformationstatedonthepackarethesameasthatapproved
andcurrentlymarketedinthecountryoforigin.PackageinsertshallbeinArabicand
Englishlanguages.Thecompanyisobligedtoaddand/ordeleteanyinformationrequired
forhandlingtheproductintheKingdomasdeterminedbytheregistrationcommittee.

5.Acertificateissuedbythecompanyandauthenticatedbytherelevantauthoritiesinthecountry
oforiginclearlystatingthefollowinginformationabouttheproduct:
Registrationnumberanddateanddateofmarketinginthecountryoforigin.
Tradeand/orgenericname.
Fullcomposition(thescientificnameofactiveandinactiveingredientsandtheirquantities)
Therapeuticcategory(ifany).
Thecompositionofproducttobeexportedtothekingdomisthesameasthatmarketinthe
countryoforigin.
Namesofcountrieswheretheproductiscurrentlymarketed.
Acertificateofanalysisindicatingtheresultsofcompletedanalysesforthesubmitted
samples.
Iftheproductcontainsingredientsofanimalsourcethekindofanimalmustbespecified.
Percentageofalcoholinthefinishedproduct,ifpresent,shouldbeindicatedwith
justificationofthatpercentage.
6.Fullspecificationsandmethodsofanalysesofthefinishedproduct,aswellasstabilitystudyand
dataincludingstorageconditions.
7.Sixsamplesoftheproductaswellassamplesoftheouterpackageandproductslabel.
8.Abstractsofscientificreferencesbrochuresandinternationalscientificperiodicalstestifyingtothe
efficacyandsafetyoftheproduct.
4.2 ProductsInspection

With the exception of herbal preparations, health and supplementary foods (inspected by the
Ministry of Health) and live animals, plants, seeds and animal feed (inspected by the Ministry of
Agriculture), all imported foodstuffs are inspected by the Ministry of Commerce inspectors at the
port of entry. If a consignment is rejected for not adhering to pertinent Saudi Standards or gulf
standards, the importer is requested to re-export or destroy the product.



4.3 ImportsofSamples

Samples destined to potential Saudi buyers or for display in Food Shows are exempt from Saudi
labeling and shelf life regulations, but are subject to inspection at ports of entry. Samples,
which are usually sent to Saudi Arabia by D.H.L. and similar carriers, must be accompanied by
a commercial invoice specifying that the product is not for sale and has no commercial value.

4.4 FoodstuffMonitoring

The Environmental Protection Department at the Ministry of Municipality and Rural Affairs is
responsible for establishing nationwide food sanitation laws and guidelines. Monitoring of
products already in the market is done by inspectors at the municipality levels. The authorities
inspect retailers, wholesalers, restaurants, bakeries, fast food chains, vegetable and meat markets
for expiration dates, sanitary and storage conditions as well as product handling. Outlets found
selling unhygienic or expired products are exposed to stiff financial fines, temporary closure or
both.

4.5 CertificationandDocumentsRequirements

Following are documents required for imported foodstuffs to Saudi Arabia:
Commercial Invoice
Health Certificate from the Country of Origin
Halal Slaughter Certificate for Meat and Meat Products
Certificate of Origin
Bill of Lading
Packing List (highly recommended to expedite products inspection and
clearing process)
5 OtherSpecificStandardsAndRequirements

5.1 CertificateofIslamicSlaughter

ACertificateofIslamicSlaughtermustbeissuedforallmeatandpoultryproductsenteringthe
KingdomofSaudiArabia.ThiscertificateissuedbyIslamicinstitutionsrecognizedbytheSaudi
EmbassyoritsConsulatesinIndia.InformationrelatedtotheapprovedIslamicinstitutionsmaybe
obtainedfromtheSaudiEmbassyinIndiaorthenearestSaudiConsulate.Suchcertificatescontain
languagecertifyingIslamicslaughter.Thefollowinglanguagewastakenfromarecentlyissued
IslamicSlaughteringcertificateissuedintheUnitedStates:
ThisistocertifythatanIslamicrepresentativeinspectedtheaboveslaughterfacility.Thehealthy
animals/andor/poultrywereinspectedwithin12hoursprevioustoslaughterbytheUnitedStates
DepartmentofAgricultureofficialveterinarian.Afterprocessing,inspectionwasmadeand
approvedbytheUSDAGovernmentHealthinspector.Further,theanimalsand/orpoultrywere
slaughteredunderthefollowingstatement,slaughteredandprocessedinthenameofGod,the
Almighty,MostGracious,MostMerciful,GodisGreatest.BismillahiRahmani
RahimAllahuAkbar.Theanimalsand/orpoultrycoveredbythiscertificatewereslaughteredby
meansofasharpknife,cuttingthroughtheskin,jugularvein,andtrachea,toresultinthorough
bleedingofthecarcassinpreparationfordressingandevisceration.
5.2 FrozenChickens

Imported frozen chickens must meet the Islamic slaughtering requirements mentioned above.
Imported frozen chicken must also be subjected to salmonella testing. If the result of the test is
positive in more than one sample out of five samples tested, the whole shipment is rejected.
5.3 AnimalFeedandHormoneFreeRequirements:

Livestock and poultry meat products imported to the Kingdom still face the 2001 Ministry of
Commerces meat import regulations which among other things call for government attested
certificate attesting that the animal slaughtered is not feed on animal protein or treated with
growth hormones. These requirements have sharply reduced imports of U.S. livestock and
poultry meat and products to the Kingdom. Below are the rules & conditions governing the
imports of meat & meat products to the Kingdom.
1. A ban is placed on importing of all kinds of chilled, frozen and canned beef, veal,
mutton and poultry meats along with all by-products thereof from any country
infested with epidemic included in the Veterinary Quarantine Regulation applicable
in Kingdom of Saudi Arabia.
2. All consignments of all kinds of chilled, frozen and canned beef, veal, mutton and
poultry meats along with all by-products thereof shall be in compliance with the
standard specifications applicable in Saudi Arabia.
3. All imported consignments of meats and poultry shall be attached with an official
Islamic slaughtering certificate issued from the competent authority in the country of
origin, containing the date of slaughtering and the average age of the slaughtered
animal and confirming that the slaughtering is made in an abattoir licensed to
practice works in accordance with Islamic Sharia, that the animal was subject to
examination not more than 12 hours a head of the slaughtering and immediately after
slaughtering by a certified vet and that the meats of such slaughtered animals are
heathy, free of diseases and good for human use. Such certificate must be legalized by
Saudi Consulate in the country of origin.
4. The abattoir shall not be used for slaughtering pigs.
5. A certificate authenticated by the official authorities, stating the meats types and the
samples names and confirming that the animals and poultry are not fed with animal-
protein, animal-fats or animal-manure-manufactured forages and that the animals and
poultry are not treated with any materials containing hormone activity such as growth
stimulants shall be attached with each consignment.
6. Each consignment shall be without offal, dangerous organs, spinal cord, head, limbers
and kidneys fat. A part of the tail may be left so as to identify the animals species.
7. The meats shall maintain their qualities and shall be free of signs of decay and all
harmful materials.
8. In case the frozen meats consignment, the period between butchering and date of
arrival into Saudi Arabia shall not exceed four months. Until delivery to the
customers, the meats shall be kept under not more than 18C.
9. The packing materials shall not leave any poisonous or harmful the meat or make it
contaminated by any undesirable materials. The carcass and parts shall be packed
with a soft, porous and clean cloth in addition to kraft paper of polyethylene in case
of frozen meats.
10. Slices meats shall be packed in waxed cartons or polyethylene; and all the data shall
be stated


5.4 HazardAnalysisandCriticalControlPoint(HACCP)

Theinsertionofanewclauseinhealthcertificatesaccompanyingimportedmeatandmeat
productstomakesurethattheabattoirsusedtoproducemeat&meatproductsexportedtothe
KingdomimplementtheHazardAnalysisandCriticalControlPoint(HACCP)asasystemof
productionprocesscontrol,isrequired.
Thetextoftheclauseshouldreadasfollows:
Theabattoir(s)implementsHACCPproceduresinallstagesofmeatandmeat
6 Appendix
6.1 AnnexureListofMajorFoodAdditives
Natural colors permitted for use in coloring of foodstuffs

Color ColorIndex
Number1971
Notes

RedtoYellowShades

AnnattoExtract
BetaCarotene
BetaApo8Carotenal
BetaApo8Carotenoic
Acid
Canthaxanthin
CarrotOil

75120
75130
40820
40825

40850

Bixin,Norbixin

RedtoPurpleShade

Enocianina
BeetPowder
Paprika

Grapeskinextract(anthocyanine)

OrangeandYellowDyes

Saffron
TurmericPowder
Curcumine

75100
75300
75300

TurmericOleoresin
Riboflavin

GreenDyes

Chlorophyll
Chlorophyllcoppercomplex

75810
75810

BrownDyes

Caramel
Caramel

Plain
Madebytheammoniumsulphite
process

BlackDyes

Toastedpartially
defattedcookedcottonseedflour

InorganicDyes

Titaniumdioxide
Ironoxides
Gold
Aluminum

77891
77489
77480
77000

Whitedye6

Metallic
Metallic
Silver 77820

DifferentDyes

Fruitjuices
Vegetablejuices

6.2 AnnexurePermittedsyntheticcolorsforuseinfoodstuff

Color

ColorIndex
Number1971
ChemicalFormula Notes

RedColors
Azorubine

14720

C20H12N2Na2O7S2

FoodRed3(carmoisine)

Erythrosine

45430

C20H6I4Na2O5

FoodRed14

Ponceau4R

16255

C20H11N2Na3O10S3

FoodRed7

Red2G 18050 C18H13N3Na2O8S2 FoodRed10

FD&CRed40

16035

C18H14N2Na2O8S2

FoodRed17(AlluraRed)

YellowColors
SunsetYellowFCF

15985

C16H10N2Na2O7S2

FoodYellow3

Tartrazine

19140

C16H9N4Na3O9S2

FoodYellow4

QuinolineYellow

47005

C18H9NNa2O8S2

Foodbrown13

BrownColors
ChocolatebrownHT

20285

C27H18N4Na2O9S2

Foodbrown3

GreenColors
FastgreenFCF

42053

C37H34N2Na2O10S3

Foodgreen3

BlueColors
Indigotine

73015

C16H8N2Na2O8S2

Foodblue1(Indigo
carmine)

BrilliantBlueFCF

42090

C37H34N2Na2O9S2

Foodblue2

BlackColors
BrilliantBlackPN

28440

C28H17N5Na4O14S4

Foodblack1

6.3 AnnexureRequirementsforSyntheticcolors

Property

Purity
(dye)
%
Min.
Volatile*
Matter
at135C
%
Max.
Water
Insoluble

%
Max.
Ether
Extract

%
Max.

Subsidiary

%
Max.

Azorubine
Erythrosine
Ponceau4R
Red2G
SunsetYellowFCF
Tartrazine
QuinolineYellow
ChocolateBrownHT
FastgreenFCF
Indigotine
BrilliantBlueFCF
BrilliantBlackPN
FD&CRed40

85
85
82
82
85
85

80
85
85
85
84
85

15
15
18
18
15
15

20
15
15
15
15
14

0.2
0.2
0.2
0.2
0.2
0.2
0.2

0.2
0.2
0.2
0.2
0.2

0.2
0.2
0.2
0.2
0.2
0.2
0.2
0.2
0.2
0.2
0.2
0.2

2
2
4
1

15
1
1
3
4

6.4 AnnexurePreservativesPermittedforUseinFoodProducts

Preservatives EEC
No.
Preservatives EEC
No.

Sorbicacid
Sodiumsorbat
Potassiumsorbat
Calciumsorbat
Benzoicacid
Sodiumbenzoate
Potassiumbenzoate
Calciumbenzoate
EthylPHydroxybenzoate
EthylPHydroxybenzoateSodium
PropylPHydroxybenzoate
PropylPHydroxybenzoate
Sodium
MethylPHydroxybenzoate
MethylPHydroxybenzoate
Sodium
Sulphurdioxide
Sodiumsulphite
Sodiumbisulphite
Sodiummetabisulphite
Potassiummetabisulphite
Calciumsulphite

200
201
202
203
210
211
212
213
214
215
216
217

218
219

220
221
222
223
224

Diphenyl(Biphenyl)
Orthophenylphenol
SodiumOrthophenylphenate
Thiabendazole
Formicacid
Sodiumformate
Calciumformate
Hexamine(heamethyleneteteramine)
Potassiumnitrite
Sodiumnitrite
Sodiumnitrite
Potassiumnitrite
Aceticacid
Potassiumacetate
Sodiumdiacetate
Calciumacetate
Lacticacid
Propionicacid
Sodiumpropionate
Calciumpropionate
Potassiumpropionate

230
231
232
233
236
237
238
239
249
250
251
252
260
261
262
263
270
280
281
282
283

Preservatives EEC
No.
Preservatives EEC
No.
Calciumbisulphite
Natamycin(pimaricin)
Nisin

226
227

Carbondioxide
Calciumdisodiumethylenediamine
tetraacetate
Disodiumethylenediaminetetra
acetate
HeptylParaban

290

6.5 AnnexureAntioxidantsPermittedforUseinFoodstuffs

EECNO.

Antioxidant

220
221
222
223
224
226
300
301
302
304
306
307
308
309
310
311
312
320
321
322

Sulphurdioxide
Sodiumsulphite
Sodiumbisulphite
Sodiummetabisulphite
Potassiummetabisulphite
Calciumsulphite
Lascorbicacid
Sodiumascorbate
Calciumascorbate
Ascorbylpalmitate
Tocopherol(fromnaturesources)
Alphatocopherol(synthetic)
Gammatocopherol(synthetic)
Deltatocopherol(synthetic)
Propylgallate
Octylgallate
Dodecylgallate
Butylatedhydroxyanisole
Butylatedhydroxytoluene
Lecithin
Isoascorbicacid(erythorbic)anditssodiumsalt
Tertiarybutylhydroquinone
Trihydroxybutrophenone
Thiodipropionicacid
4Hydroxymethyl26ditertbutylphenol

270
325
326
327
330
331
332

Guaiacresin(guaiacgumartificial)
Lacticacid
Sodiumlactate
Potassiumlactate
Calciumlactate
Citricacid
Sodiumcitrate
Potassiumcitrates

333
334
335
336
337
338
339
340
341
472

385

Calciumcitrates
Tartaricacid
Sodiumtartrates
Potassiumtartrate
SodiumPotassiumtartrate
Orthophosphoricacid
Sodiumorthophosphate
Potassiumorthophosphate
Calciumorthophosphate
Citricacidestersofmonoanddiglyceridesoffattyacids(citroglycerides)
Phosphoricacid
Ethylenediaminetetraaceticcalciumdisodium
Ethylenediaminetetraaceticdisodium

6.6 AnnexureEmulsifiers,StabilizersandThickenersPermittedforusein
FoodProducts

E.E.CNo.

NAME

322
339

Lecthins
Sodiumorthophosphates:
monosodiumdihydrogenphosphates
disodiummonohydrogenphosphates

340

341

400
401
402
403
404
405
406
407
410

412
413
414
415
416
420
trisodiumphosphates
Potassiumorthophosphates
monopotassiumdihydrogenphosphates
dipotassiummonohydrogenphosphates
tripotassiumphosphates.
Calciumorthophosphates.
monocalciumtetrahydrogendiphosphates.
monocalciummonohydrogenphosphates.
tricalciumsdiphosphates.
Alginicacid.
Sodiumalginate
Potassiumalginate
Ammoniumalginate
Calciumsalginate
Propane1,2diolalginate(Gycolpropalinalginate)
Agar
Carrageenan
Locustbeangum
Ghattigum
Guargum
Tragacanth
Acacia
Xanthangum
Karayagum
Sorbitol,sorbitolsyrup.
421
422
430
432
433
434
435

436

Mannitol
Glycerol
Polyoxyethylene(8)stearate
Polyoxyethylene(20)sorbitanmonolaurate.
Polyoxyethylene(20)sorbitanmonooleate.
Polyoxyethylene(20)sorbitanmonopalmitate.
Polyoxyethylene(20)sorbitanmonostearate.
Polyoxyethylene(20)sorbitantristearate.
Polyoxyethylene(8)sorbitantristearate.
Polyoxyethylene(40)stearate.

E.E.CNo.
Name

440A
440B
442
450
450A

450B

Pectin
Amidatedpectin
Amioniumsaltsofphosphatidicacid
Sodiumandpotassiumpolyphosphates.
Diphosphates.
disodiumdihydrogendiphosphate.
trisodiummonohydrogendiphosphate.
tetrasodiumdiphosphate.
tetrapotassiumdiphosphate.
Triphosphates.
pentasodiumtriphosphates

450C
460
461
463
464
465
466
470
471
472A
472B
472C
472D
472E
472F
473
474
475
476
477
479
480
481
482
pentapotassiumtriphosphates
Polyphosphates
Microcrystallinecellulose.
Methylcellulose.
Hydroxypropylcellulose.
Hydroxypropylmethycellulose.
Ethylmethylcellulose.
Carboxymethylcellulose.
Sodium,potassiumandcalciumsaltsoffattyacids.
Monoanddiglyceridesoffattyacids.
Aceticacidestersofmonoanddiglyceridesoffattyacids.
Lacticacidestersofmonoanddiglyceridesoffattyacids.
Citricacidestersofmonoanddiglyceridesoffattyacids.
Tartaricacidestersofmonoanddiglyceridesoffattyacids.
Monoanddiacetylartaricacidestersofmonoanddiglyceridesoffattyacids.
Mixedaceticandtartaricacidestersofmonoanddiglyceridesoffattyacids.
Sucroseestersoffattyacids.
Sucroglycerides.
Polyglycerolestersoffattyacids.
Polyglycerolpolyricinoleate.
Propane1,2doilofestersoffattyacid.
Estersofglycerolandthermallyoxidizedsoybeanfattyacid.
Dioctylsodiumsulfosuccinate.
Sodiumstearol2lactylate
Calciumstearoyl2lactylate
483
491
492
493
494
495

Stearyltartrate.
Sorbitanmonostearate
Sorbitantristearate
Sorbitanmonolaurate
Sorbitanmonooleate
Sorbitanmonopalmitate