All you should know before exporting to Malaysia - Ministry of ...

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Food Safety Standards In Major Export Markets: A Readymade Guide For Agro Exporters Provided that the minimum percentage of pure dye and the maximum percentage of subsidiary dye for Brilliant Black PN and Chocolate Brown HT shall be as follows: Pure dye...........................................................minimum percentage 70% Subsidiary dye....................................................maximum percentage 15% Other coloring substances permitted to be used in food: a. Carmine (color obtained and prepared from cochineal) and caramel. b. The following coloring matter natural to edible fruits or vegetables: annatto, anthocyanin, carotene, chlorophyll, saffron, tumeric or their pure coloring principles whether isolated from such natural colours or produced synthetically. c. B‐apo‐8’ – carotenal and ethyl ester of B‐apo‐8” – Carothenoic acide and Canthaxan‐thino. d. Bole or iron oxide, titanium dioxide, and solely for the external coloring of dragees and the decoration of sugarcoated flour confectionery. e.The Aluminium salts (Lakes) of any of the scheduled synthetic dyes as in Table I. The following diluents are permitted to be used in coloring preparation: 1. For coloring preparation in powdered form: anhydrous sodium sulphate sodium chloride sucrose dextrose cornflour starch 2. For coloring preparation in liquid form: water ethyl alcohol edible oil sugar syrup sorbitol glycerine propylene glycol Page 76
Food Safety Standards In Major Export Markets: A Readymade Guide For Agro Exporters PROHIBITED FLAVORING SUBSTANCE The following flavoring substances are prohibited to be used in food: 1. Aloin 2. Beberine 3. Beta‐Azarone 4. Cade oil 5. Alamus oil 6. Cocaine 7. Coumarin 8. Diethylene glycol 9. Diethylene glycol monoethyl ether 10. Hypericine 11. Nitrobenzene 12. Pyroligenous acid 13. Safrole and isosafrole Santonin 14. Sasafras oil Any other flavoring substance that is injurious or likely to be injurious to health. Page 77
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