FOOD ADDITIVES
Food additives
15.—(1)  Subject to paragraphs (2) and (3), no person shall import or manufacture for sale or sell any article of food which contains any food additive which is not permitted by these Regulations.
(2)  Notwithstanding paragraph (1), any food may have in it or on it any permitted food additive of the description and in the proportion specified under these Regulations and whose purity conforms with the specification mentioned in paragraph (4) for the food additive.
[S 695/2021 wef 01/10/2021]
(3)  Notwithstanding paragraph (1), any food containing as an added ingredient any specified food may contain any such permitted food additive of the description for and of an amount appropriate to the quantity of such specified food in accordance with these Regulations.
(4)  No person shall import, sell, advertise, manufacture, consign or deliver any permitted food additive unless the purity of that food additive conforms with the specifications as provided in this Part. Where it is not so provided, the purity of the permitted food additive shall conform with the specifications as recommended by the Joint Food and Agriculture Organisation of the United Nations and World Health Organisation (FAO/WHO) Expert Committee on food additives.
Anti-caking agents
16.—(1)  In these Regulations, “anti-caking agent” means any substance, which, when added to powder food prevents caking of the food.
(2)  No person shall import, sell, advertise, manufacture, consign or deliver any article of food which contains an anti-caking agent which is not of a description and not in the proportions as specified in paragraph (3).
(3)  Articles of food may contain the following anti-caking agents at a concentration of not more than 2% on a dry basis:
(a)calcium or magnesium carbonate;
(b)calcium hydroxyphosphate;
(c)edible bone phosphate;
(d)ammonium, calcium, magnesium, potassium or sodium stearates;
[S 195/2011 wef 15/04/2011]
(e)magnesium silicate (synthetic), magnesium trisilicate or talc;
[S 195/2011 wef 15/04/2011]
(f)calcium, sodium aluminium, sodium calcium aluminium or calcium aluminium silicates;
[S 195/2011 wef 15/04/2011]
(g)silicon dioxide;
[S 195/2011 wef 15/04/2011]
(h)ammonium, calcium, potassium or sodium myristates;
[S 195/2011 wef 15/04/2011]
(i)ammonium, calcium, potassium or sodium palmitates; or
[S 195/2011 wef 15/04/2011]
(j)calcium, potassium or sodium oleates.
[S 195/2011 wef 15/04/2011]
(4)  Salt may contain the following anti-caking agents in amounts not exceeding 10 ppm, whether alone or used in combination:
(a)potassium ferrocyanide; or
(b)sodium ferrocyanide.
(5)  No person shall sell or advertise for sale, with a view to its use in the preparation of food for human consumption, any anti-caking agent other than a permitted anti-caking agent as specified in paragraphs (3) and (4).
Anti-foaming agents
16A.—(1)  In these Regulations, “anti-foaming agent” means any substance which prevents or reduces foaming of the food.
[S 444/2012 wef 03/09/2012]
(2)  Subject to paragraphs (3) and (4), no person shall —
(a)import, sell, advertise, manufacture, consign or deliver any article of food which contains an anti-foaming agent; or
(b)sell or advertise for sale, with a view to its use in the preparation of food for human consumption any anti-foaming agent.
[S 195/2011 wef 15/04/2011]
(3)  The following food products may contain the anti-foaming agent known as dimethyl polysiloxane not exceeding 10 ppm in amount:
(a)edible fats and oils;
(b)fruit juices and fruit cordials;
[S 444/2012 wef 03/09/2012]
(c)non-alcoholic drinks;
[S 444/2012 wef 03/09/2012]
[S 59/2019 wef 01/02/2019]
(d)jams, fruit jellies and marmalades;
[S 444/2012 wef 03/09/2012]
[S 59/2019 wef 01/02/2019]
(e)lactobacillus milk drinks or cultured milk drinks;
[S 59/2019 wef 01/02/2019]
(f)flavoured milk;
[S 59/2019 wef 01/02/2019]
(g)ready-to-drink coffee;
[S 59/2019 wef 01/02/2019]
(h)ready-to-drink tea.
[S 59/2019 wef 01/02/2019]
(4)  Colouring mixes for inking on food surfaces may contain dimethyl polysiloxane not exceeding 50 ppm in amount.
[S 195/2011 wef 15/04/2011]
Anti-oxidants
17.—(1)  In these Regulations, “anti-oxidant” means any substance which delays, retards or prevents the development in food of rancidity or other flavour deterioration due to oxidation.
(2)  Subject to paragraph (3), no person shall import, sell, advertise, manufacture, consign or deliver any article of food containing any added anti-oxidant other than ascorbic acid, erythorbic acid, citric acid, phosphoric acid, lecithin and tocopherols.
(3)  Paragraph (2) shall not apply to —
(a)any food which contains other anti-oxidants of a description and in the proportions specified in the Third Schedule; and
(b)any mixed food containing one or more of the foods in which specific anti-oxidants are expressly provided as indicated in the Third Schedule and which contains an admixture of these anti-oxidants in not greater amount than is specifically allowed in the quantity of food or foods containing the anti-oxidants used in the preparation of the mixed food.
Sweetening agents
18.—(1)  In these Regulations —
“steviol glycosides” means any of the following:
(a)steviol glycosides from Stevia rebaudiana Bertoni (steviol glycosides from Stevia);
(b)steviol glycosides from fermentation;
(c)enzymatically produced steviol glycosides (including steviol glycosides produced using the enzyme uridine triphosphate (UTP)-glucose-1-phosphate uridyltransferase (EC 2.7.7.9) from the source organism Bifidobacterium bifidum);
(d)glucosylated steviol glycosides;
[S 425/2024 wef 31/05/2024]
“sweetening agent” means a substance added to food in place of sugar to provide a sweet taste, but does not include aspartame, any sugar, carbohydrate or polyhydric alcohols.
[S 704/2020 wef 31/08/2020]
(2)  Subject to paragraphs (3) and (3A), a person must not import, sell, advertise, manufacture, consign or deliver —
(a)any sweetening agent for use in food; or
(b)any food containing any sweetening agent.
[S 49/2016 wef 02/02/2016]
(3)  The foods specified in the Thirteenth Schedule may contain the following sweetening agents up to the proportions specified in that Schedule:
Substance
Descriptive Name
Descriptive No.
(a)Acesulfame-K
Acesulfame-K
1
(b)Saccharin and its calcium, potassium and sodium salts
Saccharin
2
(c)Cyclamic acid and its calcium and sodium salts
Cyclamates
3
(d)Neotame
Neotame
4
(e)Steviol glycosides
Steviol glycosides
5
(f)Sucralose
Sucralose
6.
[S 49/2016 wef 02/02/2016]
(3A)  Advantame may be added to any food in accordance with good manufacturing practice for food additives as described in section 3.3 of the preamble of the Codex General Standard for Food Additives (CODEX STAN 192-1995).
[S 49/2016 wef 02/02/2016]
(3B)  Monk fruit extract may be added to any food in accordance with good manufacturing practice for food additives as described in section 3.3 of the preamble of the Codex General Standard for Food Additives (CODEX STAN 192‑1995), if the monk fruit extract contains —
(a)mogroside V of not less than 20% (w/w) and not more than 90% (w/w);
(b)not more than 1 mg/kg lead;
(c)not more than 1 mg/kg arsenic;
(d)not more than 5% (w/w) ash; and
(e)not more than 6% (w/w) moisture.
[S 59/2019 wef 01/02/2019]
(4)  Food products containing sweetening agents shall, where required in the Thirteenth Schedule, carry advisory statements regarding consumption by children in the manner specified therein.
(5)  The base for sweetening agent tablets may contain —
(a)calcium stearate; and
(b)croscarmellose sodium.
[S 195/2011 wef 15/04/2011]
Chemical preservatives
19.—(1)  In these Regulations, “chemical preservative” means any substance which is capable of inhibiting, retarding or arresting the process of fermentation, acidification or other deterioration of food caused by micro-organisms.
(2)  Chemical preservatives shall be divided into the following classes:
(a)Class I chemical preservatives shall be —
(i)common salt;
(ii)sugars;
(iii)vinegar or acetic acid, lactic acid, ascorbic acid, erythorbic acid, citric acid, malic acid, phosphoric acid, tartaric acid, or propionic acid or the calcium, potassium or sodium salts of any of the acids specified in this sub-paragraph; and
[S 59/2019 wef 01/02/2019]
(iv)ethyl alcohol or potable spirits;
[S 493/2013 wef 01/08/2013]
(b)Class II chemical preservatives shall be —
Substance.
Descriptive Name.
Descriptive No.
(i)Sulphur dioxide, sulphurous acid or any of its sodium, potassium or calcium salts
Sulphur dioxide
1
(ii)Benzoic acid and its sodium and potassium salts
Benzoic acid
2
(iii)Methyl para-hydroxy-benzoate and its sodium salt
Methyl para-hydroxy-benzoate
3
(iv)Sorbic acid and its sodium, potassium or calcium salts
Sorbic acid
4
(v)[Deleted by S 59/2019 wef 01/02/2019]
 
(vi)Nitrites of sodium or potassium
Nitrites
5
(vii)Nitrates of sodium or potassium
Nitrates
6;
[S 203/2023 wef 28/04/2023]
[S 146/2018 wef 28/03/2018]
[S 59/2019 wef 01/02/2019]
(c)Class III chemical preservative shall be dimethyl dicarbonate; and
[S 493/2013 wef 01/08/2013]
[S 203/2023 wef 28/04/2023]
(d)Class IV chemical preservative must be nisin.
[S 203/2023 wef 28/04/2023]
(3)  (a)  The additions of any Class I chemical preservatives in any food in any proportion is not restricted.
(b)  No person shall import, sell, advertise, manufacture, consign or deliver any article of food which contains a Class II chemical preservative, except that —
(i)any specified food may contain one of the Class II chemical preservatives in the proportion specified in Part I of the Fourth Schedule except as provided in sub-paragraph (ii); and
[S 493/2013 wef 01/08/2013]
(ii)any specified food in relation to which 2 or more Class II chemical preservatives are specified in the Fourth Schedule may contain an admixture of those chemical preservatives if, when the quantity of each such chemical preservative present in that food is expressed as a percentage of the maximum quantity of that chemical preservative appropriate to that food in accordance with Part I of that Schedule, the sum of those percentages does not exceed 100.
[S 493/2013 wef 01/08/2013]
(c)  No person shall import, sell, advertise, manufacture, consign or deliver any article of food to which a Class III chemical preservative has been added, except that a Class III chemical preservative may be added to any food, and in such proportion, specified in Part II of the Fourth Schedule.
[S 493/2013 wef 01/08/2013]
(d)  A person must not import, sell, advertise, manufacture, consign or deliver any article of food to which a Class IV chemical preservative has been added, except that a Class IV chemical preservative may be added in the preservation of liquid egg products, liquid egg analogues, cheese and canned foods that have been sufficiently heat processed to destroy spores of Clostridium botulinum.
[S 203/2023 wef 28/04/2023]
Colouring matter
20.—(1)  In these Regulations, “colouring matter” means any substance that, when added or applied to food, is capable of imparting colour to that food.
(2)  No person shall import, sell, advertise, manufacture, consign or deliver —
(a)any article of food intended for human consumption which contains any added colouring matter other than a permitted colouring matter as listed in the Fifth Schedule;
(b)any colouring matter for use in food intended for human consumption other than a permitted colouring matter, as listed in the Fifth Schedule; or
(c)any permitted synthetic organic colour, as listed in Part I of the Fifth Schedule which contains alpha naphthylamine, beta-naphthylamine, benzidine, paraaminodiphenyl (xenylamine) or their derivatives and the polycyclic aromatic hydrocarbons.
(3)  No person shall sell, expose or offer for sale, consign, deliver or import any meat, poultry, fish, fruit or vegetable in the raw or unprocessed state, which has in it or on it (otherwise than for the purpose of marking) any added colouring matter except that the husk of any nut may have on it added permitted colouring matter.
Emulsifiers and stabilisers
21.—(1)  In these Regulations, the terms “emulsifier” or “stabiliser” means any substance which is capable, in the case of an emulsifier, of aiding the formation of, and in the case of a stabiliser, of maintaining, the uniform dispersion of 2 or more immiscible substances.
(2)  Unless as otherwise indicated, no person shall import or manufacture for sale or sell any article of food which contains any emulsifier or any stabiliser which is not a permitted emulsifier or a permitted stabiliser, as specified in the Sixth Schedule.
(3)  Non-alcoholic drinks may contain —
(a)ester gum in an amount not exceeding 100 ppm; and
(b)sucrose acetate isobutyrate in an amount not exceeding 300 ppm.
(3A)  Quillaia extracts (Type I, II or both) may be used only in —
(a)soft drinks, at a level not exceeding 50 ppm (calculated as saponins); and
(b)alcoholic beverages, at a level not exceeding 40 ppm (calculated as saponins).
[S 152/2017 wef 01/04/2017]
(4)  No person shall sell or advertise for sale, with a view to its use in the preparation of food for human consumption, any emulsifier or any stabiliser other than a permitted emulsifier or a permitted stabiliser.
(5)  No person shall sell any permitted emulsifier or permitted stabiliser with a view to its use in the preparation of food for human consumption except in a package bearing a label, on which is printed a true statement of the chemical nature of the emulsifier or stabiliser.
Flavouring agents
22.—(1)  In these Regulations, “flavouring agent” means any wholesome substance that when added or applied to food is capable of imparting taste or odour, or both, to a food.
(2)  No person shall import, sell, advertise, manufacture, consign or deliver any natural or synthetic flavouring essence or extract which is contained in a solvent other than a permitted solvent, namely, 1,3‑propanediol, benzyl alcohol, beta-cyclodextrin, diacetin, diethyl ether, ethyl acetate, ethyl alcohol, glycerol, isopropyl alcohol, propylene glycol, triacetin and water.
[S 195/2011 wef 15/04/2011]
[S 444/2012 wef 03/09/2012]
[S 59/2019 wef 01/02/2019]
(3)  The permitted solvents referred to in paragraph (2) other than water shall conform with the British Pharmacopoeia standard.
(4)  The permitted flavouring compounds may also be carried in an emulsion of a permitted emulsifier as provided under regulation 21 with any of the permitted solvents mentioned in this regulation.
(5)  Natural flavouring agents shall include natural flavouring essences, spices and condiments.
(6)  Natural flavouring essences or extracts shall be preparations in any permitted solvent or any combination of permitted solvents, with or without sweeteners other than sweetening agents, permitted colouring matter or chemical preservatives, of sapid or odoriferous principles, or both, derived from a plant after which the flavouring extract or essence is named.
[S 195/2011 wef 15/04/2011]
(7)  The use of coumarin, tonka bean, safrole, sassafras oil, dihydrosafrole, isosafrole, agaric acid, nitrobenzene, dulcamara, pennyroyal oil, oil of tansy, rue oil, birch tar oil, cade oil, volatile bitter almond oil containing hydrocyanic acid and male fern as flavouring agents is prohibited.
(8)  Articles of food may have in them natural flavouring agents as specified in these Regulations.
(9)  Synthetic flavouring essences or extracts shall include any artificial flavour or imitation flavour which may resemble the sapid or odoriferous principles of an aromatic plant, fruit or vegetable or any other food, except that the flavouring principle shall be derived in whole, or in part, from either chemical synthesis or any other sources that does not involve extraction or isolation therefrom of the sapid or odoriferous principles present in an aromatic plant, fruit or vegetable or any other food.
(10)  No person shall import, sell, advertise, manufacture, expose or offer for sale, consign or deliver with a view to it being used in the preparation of food for human consumption, any synthetic flavouring essence or extract which contains any of the prohibited substances specified in paragraph (7).
Flavour enhancers
23.—(1)  In these Regulations, “flavour enhancer” means any substance which is capable of enhancing or improving the flavour of food, but does not include any sauce, gravy, gravy mix, soup mix, spice or condiment.
(2)  No person shall import, sell, advertise, manufacture, consign or deliver any flavour enhancer for use in food intended for human consumption other than:
(a)ethyl maltol;
(b)L-glutamic acid, mono-sodium L-glutamate, monopotassium L-glutamate, calcium di‑L‑glutamate, monoammonium L-glutamate and magnesium di-L-glutamate;
[S 444/2012 wef 03/09/2012]
(c)Inosinic acid, guanylic acid, di-sodium 5’‑inosinate, di-potassium 5’-inosinate, calcium 5’-inosinate, disodium 5’-guanylate, di‑potassium 5’-guanylate and calcium 5’‑guanylate;
[S 444/2012 wef 03/09/2012]
[S 152/2017 wef 01/04/2017]
(d)L-cysteine;
[S 152/2017 wef 01/04/2017]
[S 425/2024 wef 31/05/2024]
(e)L-theanine in the following foods at a level not exceeding 1000 ppm:
(i)brewed tea;
(ii)soft drinks;
(iii)chocolate;
(iv)chocolate confectionery;
(v)sugar confectionery; and
[S 152/2017 wef 01/04/2017]
[S 425/2024 wef 31/05/2024]
(f)L-theanine in salt substitutes at a level not exceeding 15,000 ppm.
[S 425/2024 wef 31/05/2024]
(3)  [Deleted by S 760/2022 wef 03/10/2022]
(4)  [Deleted by S 444/2012 wef 03/09/2012]
(5)  No person shall import, sell, advertise, manufacture, consign or deliver any article of food intended for human consumption containing a flavour enhancer other than a permitted flavour enhancer specified in paragraph (2).
Humectants
24.  In these Regulations, “humectant” means any substance which, when added to food, absorbs moisture and maintains the water content of food.
Nutrient supplements
25.—(1)  In these Regulations, “nutrient supplement” means any amino acid, mineral or vitamin which, when added either singly or in combination with food, improves or enriches the nutrient content of food.
(2)  The addition of a nutrient supplement other than a permitted nutrient supplement specified in the Seventh Schedule to any article of food for human consumption is prohibited.
(3)  Notwithstanding paragraph (2), nutrient supplements, other than a permitted nutrient supplement, may be added to special purpose food provided regulations 247, 248, 250, 250A, 251, 252, 253 and 254 are complied with.
[S 760/2022 wef 03/10/2022]
Sequestrants
26.—(1)  In these Regulations, “sequestrant” means any substance which, when added to food, combines with a metal ion in the food and renders the metal ion inactive so as to stabilise certain characteristics associated with the food, including colour, flavour and texture.
(2)  No person shall sell or advertise for sale, with a view to its use in the preparation of food for human consumption, any sequestrant other than a permitted sequestrant specified in paragraphs (3) and (4).
(3)  Citric acid, phosphoric acid, and tartaric acid or the calcium salts of the abovementioned acids, as well as glycine may be added to food to serve as sequestrants.
(4)  Calcium disodium ethylenediaminetetraacetate may be used only in —
(a)canned fish, including crustaceans and molluscs, at a level not exceeding 250 ppm;
[S 444/2012 wef 03/09/2012]
(b)mayonnaise, salad dressing, French dressing, fat spread, savoury sauce and margarine at a level not exceeding 75 ppm; and
(c)soft drinks at a level not exceeding 33 ppm.
[S 195/2011 wef 15/04/2011]
Gaseous packaging agents
27.—(1)  In these Regulations, “gaseous packaging agent” means any substance used —
(a)as an aerating agent or propellant in the storage or packaging of any fluid food; or
(b)to displace air in a sealed package or in a place of storage, in the storage or packaging of any food.
(2)  No person shall use in the storage or packaging of any food any gaseous packaging agent other than —
(a)carbon dioxide;
(b)nitrogen; and
(c)helium.
Pathogen reduction treatments
27A.—(1)  In these Regulations, “pathogen reduction treatment” means any antimicrobial substance that, when applied on food, reduces the food’s microbial load.
(2)  A person must not use a pathogen reduction treatment on meat except in accordance with paragraph (4).
(3)  A person must not import, sell, advertise, manufacture, consign or deliver any meat that contains any pathogen reduction treatment other than those specified in the first column, and in the proportion specified for the type of meat in the second, third or fourth column of the Seventeenth Schedule.
(4)  A person may use a pathogen reduction treatment on meat (other than minced meat or chopped meat within the meaning given by regulation 64(1)) if —
(a)the meat has not been salted, marinated or preserved or undergone any other form of processing;
(b)the pathogen reduction treatment is used in the course of carrying on a non‑retail food business —
(i)at a processing establishment licensed under the Wholesome Meat and Fish Act 1999 to debone or cut meat; or
(ii)at a slaughter-house licensed under the Wholesome Meat and Fish Act 1999;
(c)the pathogen reduction treatment is applied on the meat as a rinse, dip, spray or wash;
(d)the pathogen reduction treatment is not used to make contaminated meat fit for human consumption; and
(e)the person records the following details for the use of the pathogen reduction treatment and keeps the record for at least 6 months after the date of use:
(i)the type and amount of pathogen reduction treatment used;
(ii)the stage where the pathogen reduction treatment is used in the process flow of the processing establishment or slaughter-house mentioned in sub‑paragraph (b), as the case may be;
(iii)the date of use.
(5)  In this regulation —
“contaminated meat” includes meat —
(a)that has come into contact with any unclean surface;
(b)that after evisceration, remains visibly mixed with faeces; or
(c)of a diseased animal;
“processing establishment” has the meaning given by the Wholesome Meat and Fish Act 1999;
“slaughter-house” has the meaning given by the Wholesome Meat and Fish Act 1999.
[S 606/2022 wef 31/07/2022]
General purpose food additives
28.—(1)  In these Regulations, “general purpose food additive” means any substance which serves a useful and specific purpose during either the processing or packing of a food and shall include processing aid.
(2)  No person shall use any general purpose food additive other than those specified in the Eighth Schedule or permitted for use under this regulation.
[S 704/2020 wef 31/08/2020]
(3)  No person shall import, sell, advertise, manufacture, consign or deliver any food containing any permitted general purpose food additive unless the food is sound and fit for human consumption.
(4)  No person shall import, sell, advertise, manufacture, consign or deliver any food containing residue of acetone unless —
(a)in the case of flavouring, where acetone is used as a processing aid in the production of the flavouring, the residue of acetone does not exceed 5 mg/kg of the flavouring; or
(b)in the case of any food or any food containing flavouring, where acetone is used as a processing aid in the production of the food or in the production of one or more of its ingredients, the residue of acetone does not exceed 0.1 mg/kg of the food.
(5)  Methanol may be used as an extraction solvent in food, provided that the residue of methanol in the food does not exceed 5 ppm.
(6)  Triethyl citrate may be used as a whipping agent in the following foods, at a level not exceeding 2500 ppm:
(a)liquid egg products;
(b)dried egg products, whether or not heat coagulated;
(c)heat coagulated egg products.
[S 152/2017 wef 01/04/2017]
(7)  Soy leghemoglobin derived from genetically modified Pichia pastoris may be used in meat analogues, at a level not exceeding 0.45% (w/w).
[S 704/2020 wef 31/08/2020]
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Last updated 10 Apr 2025
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